RESUMO
In this work, the authors exploited the whispering gallery mode (WGM) resonator properties as a thermometer. The sensor is made of a cylindrical sapphire microwave resonator in the center of a gold-plated copper cavity. Two coaxial cables act as antennas and excite the WGM standing waves in the cylindrical sapphire at selected resonance frequencies in the microwave range. The system affords a high quality factor that enables temperature measurements with a resolution better than 15 µK and a measurement standard uncertainty of 1.2 mK, a value approximately three times better than that achieved in previous works. The developed sensor could be a promising alternative to platinum resistance thermometers, both as a transfer standard in industrial applications and as an interpolating instrument for the dissemination of the kelvin.
RESUMO
Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim of the study was to investigate whether roasting techniques based on different heat transfer methods (hot air and infrared), differently affect the protein solubility and the IgE-binding capacities of both the soluble and insoluble hazelnut protein fractions. The immune-reactivity of the Cor a 9, Cor a 11 and Cor a 14 allergens resulted to be stable after roasting at 140 °C, for both types of treatment, while roasting at 170 °C caused a reduction in IgE-binding, which was particularly noticeable after infrared processing, that led to an almost complete disappearance of allergenicity. Microscopical analyses showed that roasting caused cytoplasmic network disruption, with a loss of lipid compartmentalization, as well as an alteration of the structure of the protein bodies and of the cell wall organization.
