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  • br Experimental design materials and methods

    2018-10-29


    Experimental design, materials and methods
    Acknowledgments The present study took place in the context of the program ׳GOSHOMICS׳, under the action COOPERATION 2009 (SYNERGASIA 2009), financed by the European Regional Development Fund and National Resources, project code: 09SYN-23-990.
    Data The information provided present the equations that relate the concentrations of the various salts in the brines prepared with salt mixtures with the most important characteristics of the fermented tables olives like colour, firmness sensory attributes, and concentration of the mineral contents in the flesh (Table 1). Also, the relationships of the mineral content in the flesh with the observed sensory scores are presented (Table 1). On the other hand, the graphical presentations (including contour lines) of some of these equations visualize the values of colour, firmness, and sensory values (scores) that could be obtained for the diverse combinations of salt mixtures (Figs. 1, 2 and 3). Finally, the prediction goodness of saltiness, bitterness, and harness is also graphically shown (Fig. 4).
    Experimental design, materials and methods The experimental design consisted of 15 independent runs from an enlarged simplex centroid mixture design with three replicates [2]. The measures of colour were obtained using a BYK-Gardner Model 9000 Colour-view spectrophotometer (Columbia, USA) [3]. The firmness was measured by using a Kramer Shear compression cell coupled to an Instron Universal Testing Machine (Canton, MA, USA) [3]. The mineral content in the flesh was analysed by dry ashing the olive pulp, followed by solubilization of the minerals in diluted HCl. Then, the elements were estimated by atomic rora spectrometry suing a GBC model 932 AA (Victoria, Australia), equipped with hollow multi-element cathode lamps (Ca, Mg, and Zn; Na and K) [4]. The sensory analysis was carried out by a trained and experienced panel test, using the descriptors included in the Sensory Analysis for Table Olives issued by the International Olive Oil Council [5]. The data were studied following QDA [6–8] and chemometric techniques [9,10]. The contour lines in the triangular graphs were obtained by plotting the corresponding equations for specific responses.
    Acknowledgements This work was supported by the European Union (Probiolives, contract 243471), Spanish Government (AGL2010-15494/ALI, partially financed by European regional development funds, ERDF) and Junta de Andalucía (through financial support to AGR-125 group). J. Bautista-Gallego and J.M. Moreno-Baquero thank CSIC for their JAE-PREDOCs fellowships. The technical assistance of Veronica Romero Gil and Elena Nogales Hernández is also acknowledged.
    Data The tabular data presented here contain the values of optical densities (absorbance at 600nm) and alkaline protease production (U/mL) recorded while assessing the effect of physical parameters like pH, temperature, incubation period, agitation speed etc. (Table 1–15 and Table 21–25) and chemical parameters like carbon and nitrogen sources, inducers etc. (Table 16–20 and Table 26–45) on growth and production. Furthermore, the data contain values of enzyme activities (U/mL) with standard deviation (n=3) and their relative activities (%) recorded in presence of different substrates and at various pH and temperatures (Table 46–65). Moreover the data presented here contain the values of enzyme activities (U/mL) and residual activities (%) recorded in presence of selected activators, inhibitors, metal cations and commercial detergents at their varying concentrations (Table 66–85).
    Experimental design, materials and methods
    Acknowledgments
    Data Figs. 1 and 2 contain the thermal efficiency data. Figs. 3–5 contain information related to the experimental design.
    Experimental design, materials and methods The OSC׳s cooling capabilities were tested under room temperature conditions, with active air-cooling and a large heatsink. The Peltier unit used in the setup was rated for a max ΔT of 60°C. The power supply was capable of delivering 5A at varying voltages, all of which were tested. The Peltier module was controlled through PWM, so the duty cycles refer to power draw, relative to maximum.