Large microchannel emulsification device for producing monodisperse fine droplets
Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Isao Kobayashi , Marcos A. Neves , Yoshihiro Wada , Kunihiko Uemura , Mitsutoshi Nakajima In this paper, we present a novel microchannel emulsification (MCE) system for mass-producing uniform fine droplets. A 60×60-mm MCE chip made of single-crystal silicon has 14 microchannel (MC) arrays and 1.2×104 MCs, and each MC array consists of many parallel MCs and a terrace. A holder with two inlet through-holes and one outlet through-hole was also developed for simply infusing each liquid and collecting emulsion products. The MCE chip was sealed w...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Microstructural design to reduce lipid oxidation in oil-inwater emulsions
Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Maryam Kargar , Fotis Spyropoulos , Ian T. Norton The influence of emulsifier type (Tween 20 and sodium caseinate (CAS)) and oil phase volume fraction (5% and 30%) on emulsion oxidative stability was investigated. The primary and secondary lipid oxidation products of emulsions stored at 40°C were measured over 7 days. The results indicated that the oxidative stability of samples stabilised with CAS was significantly higher compared with emulsions stabilised with Tween 20. We propose that this is due to iron binding ability of CAS. Moreover, th...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Starch particles for food based Pickering emulsions
Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Anna Timgren , Marilyn Rayner , Malin Sjöö , Petr Dejmek Intact starch granules are a new source of particles for stabilizing emulsions, so called Pickering emulsions. Small (1-2μm) and uni-modal starch granules at various concentrations have been used in this study to investigate the stability of the emulsions, the drop size dependence of the starch concentration and the barrier properties of the stabilizing starch layer upon heating. The granules were modified with octenyl succinic anhydride (OSA) to increase the hydrophobicity. The drops...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Investigation of quality and stability of canola oil refined by adding chemical agents and membrane processing
Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Razieh Niazmand , Reza Farhoosh , Seyed Mohammad Ali Razavi , Seyed Mahmood Mousavi , Mostafa Shahidi Noghabi Recently, membrane technology has been extensively investigated for purification of vegetable oils due to simple processing, energy saving and many other advantages. In the present study influence of coupling chemical pretreatment and membrane filtration (micelle enhanced ultrafiltration) on quality and stability of canola oil was investigated. It has been conducted on adding chemical agents (CaCl2, EDTA and SDS aqueous solutions) to ...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Time-resolved reflectance spectroscopy nondestructively reveals structural changes in ‘Pink Lady®’ apples during storage
Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Maristella Vanoli , Anna Rizzolo , Maurizio Grassi , Andrea Farina , Antonio Pifferi , Lorenzo Spinelli , Alessandro Torricelli With the aim of studying the optical properties of ‘Pink Lady®’ apples measured by TRS during storage in normal atmosphere and of relating them to fruit maturity and structural characteristics, 60 apples, measured at harvest by TRS at 670nm and in the spectral range 740−1100nm, were ranked on the basis of decreasing μa670 (increasing maturity) and randomized into 6 batches corresponding to 6 times of analys...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
The effect of electrical processing on mass transfer and mechanical properties of food materials
Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Georgina Porras-Parral , Taghi Miri , Serafim Bakalis , Peter Fryer A range of potential applications of electrical fields in the food industry has been investigated over the last decades. In this work the effect of electrical fields on mass transfer rates of cellular and hydrogel based foods was studied. Moderate Electrical Fields (MEF) of a continuous alternating current (50Hz frequency) at fields up to 1400 v/m were used. Results demonstrated that both electrical fields and thermal treatment had an enhancing effect the extraction of betanin...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Mucoadhesive polymers for food formulations
In this study, different methods were used to quantify the mucoadhesive behaviour of pectin (∼60% DE), sodium alginate and sodium carboxylmethyl cellulose (CMC). Using rheological measurements of the polymer mixtures with mucin, viscosity enhancement and specific interaction between polymers and mucin was revealed. Pull-off experiment using a texture analyser was used to measure detachment force of mucin coated slide from polymer solutions. Peak force (detachment force) and total work (area under curve) were used to characterise mucoadhesion. All experiments show that mucoadhesion of polymers depended on some parameters ...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Rheological properties of maltodextrin based fat - reduced confectionery spread systems
This study showed that incorporation of maltodextrin gels used as fat replacers can be performed up to 15%. However, negative influence on system rheology was observed. Therefore, further studies should focus on changing preparation techniques as well as the addition of different emulsifier. (Source: Procedia Food Science)
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilised oil-in-water emulsions
Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Kyriaki G. Zinoviadou , Thomas Moschakis , Vassilios Kiosseoglou , Costas G. Biliaderis In the present study, the interactions between negatively charged sodium stearoyl 2-lactylate (SSL) and positively charged chitosan were studied in solution and on oil-water interfaces. Phase diagrams of the SSL/chitosan systems were obtained at both pH 4.0 and 5.7 by preparing concentrated solutions and mixing them at different ratios. Optical microscopy revealed that the complexes formed at pH=4.0 were smaller than those formed at pH=5.7 and that the size...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Physical properties of chitosan-basil essential oil edible films as affected by oil content and homogenization conditions
Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Jeannine Bonilla , Maria Vargas , Lorena Atarés , Amparo Chiralt This work studies the influence of basil essential oil, its content and the homogenization treatment on the physical properties of chitosan-based edible films. Two homogenization treatments were applied, without (H1) and with (H2) microfluidization (MF). Composite films were softer, less rigid and more stretchable than pure CH films. MF intensified these changes. H2 films showed microcracks due to the weak interactions between chitosan and oil, which affected their mechanical be...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Physicochemical properties of chitosan-essential oils filmforming dispersions. Effect of homogenization treatments
Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Jeannine Bonilla , Lorena Atarés , Maria Vargas , Amparo Chiralt Chitosan films enriched with basil (B) or thyme (T) essential oils (EO) were prepared by means of two homogenization treatments, without (H1) and with (H2) microfluidization. H2 treatment led to a significant decrease in the average particle size and the type of EO significantly affected d43 values (p<0.05). ς-potential significantly increased with the use of H2 treatment. Treatment H2 changed the rheological behaviour of the FFD. In all cases, the viscosity of the FFD w...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Application of chitosan-sunflower oil edible films to pork meat hamburgers
Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Maria Vargas , Ana Albors , Amparo Chiralt Edible films were prepared by combining high molecular weight chitosan with sunflower oil. Films were obtained by casting and were applied to the surface of pork meat hamburgers. Chitosan-based films increased the metmyoglobin (MtMb) content of coated hamburgers during cold storage, especially when using lactic acid as a solvent. The incorporation of sunflower oil to the chitosan matrix led to a reduction in MtMb content of hamburgers as compared to samples coated with pure chitosan films. Chitosan fil...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Analysis of the effect of perforation on the permeability of biodegradable non-barrier films
Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Antonis Mistriotis , Anastasios Giannoulis , Dimitris Giannopoulos , Dimitris Briassoulis Perforated plastic films are used in Equilibrium Modified Atmosphere Packaging (EMAP) of fresh produce such as fruits and vegetables. The most common material used in such applications is the oriented polypropylene (OPP), which has low permeability with respect to relevant gases, namely water vapor (WV), CO2, and O2. Therefore, the synthesis of the in-package atmosphere is regulated only by the size and number of perforated holes. The replacement of the O...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
The nanostructure's management is the basis for a functional fatty foods’ production
Publication date: 2011 Source:Procedia Food Science, Volume 1 Author(s): Sergey V. Ivanov , Tamara A. Rashevskaya For the first time the functional types of butter with herbal supplements (HS) are developed. The effect of HS on micro-and nanostructure of developed types of butter was studied. It was established that the introduction of HS reduces the value of nanostructure's elements of butter in a 5 - 25 times. The nature and properties of HS influence the formation of the butter's nanostructure, the architecture and morphology of its nanoelements. According to comprehensive studies it was found that the decreasing ...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
Effect of fibers and whole grain content on quality attributes of extruded cereals
The objective of this study was to better understand the mechanisms by which dietary fibers affect the quality of cereal products during extrusioncooking. The study quantified the effect of amount and type of fiber and whole grain on (i) texture, (ii) structure, and (iii) rehydration properties of extruded cereals. New innovative methods were applied and combined with traditional techniques to characterize both the structure and the rehydration properties. Extruded cereals were produced using a starch-based recipe (whole and wheat flours) and two sources of fibers (oat bran concentrate and wheat bran). The oat and wheat br...
Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research
