Oscar R. Pupo, Samira Garcia, L. Maré, S. Gómez, A. Bula
An experimental procedure was carried out to maximize Chaetoceros gracilis growth. Chaetoceros gracilis , marine microalgae, is considered for feeding fisheries with no GMO (Genetically Modified Organisms) to avoid human health hazards. Furthermore, following United Nations Resolution on water, the microalgae is grown in photobioreactors due to its low water usage. To maximize the microalgae growth, an experimental design was carried out to analyze the effects of Light Intensity, CO 2 supply per day, Sparger type, Photoperiod and Inlet airflow, pH and water temperature were monitored but not controlled. It was found that Light intensity and CO 2 supply per day have statistical significance. Out of three possible scenarios, 1700 lux and 80 gr/day of CO 2 , leads to a cell density at day three of 310×10 4 cel/mL which represents 20% more of the density attained in day two under bag (standard) growing conditions. It was also found that water Ph has also a strong effect over cell density.
{"title":"Optimization of Chaetoceros gracilis Microalgae Production for Fish Feeding Using an Airlift Photobioreactor","authors":"Oscar R. Pupo, Samira Garcia, L. Maré, S. Gómez, A. Bula","doi":"10.19026/AJFST.14.5876","DOIUrl":"https://doi.org/10.19026/AJFST.14.5876","url":null,"abstract":"An experimental procedure was carried out to maximize Chaetoceros gracilis growth. Chaetoceros gracilis , marine microalgae, is considered for feeding fisheries with no GMO (Genetically Modified Organisms) to avoid human health hazards. Furthermore, following United Nations Resolution on water, the microalgae is grown in photobioreactors due to its low water usage. To maximize the microalgae growth, an experimental design was carried out to analyze the effects of Light Intensity, CO 2 supply per day, Sparger type, Photoperiod and Inlet airflow, pH and water temperature were monitored but not controlled. It was found that Light intensity and CO 2 supply per day have statistical significance. Out of three possible scenarios, 1700 lux and 80 gr/day of CO 2 , leads to a cell density at day three of 310×10 4 cel/mL which represents 20% more of the density attained in day two under bag (standard) growing conditions. It was also found that water Ph has also a strong effect over cell density.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74578183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study was to study, by electrochemical impedance spectroscopy, the electrochemical properties of a new conductive polymer composite made from cassava starch and poly (3, 4ethylenedioxythiophene) (PEDOT). The results show that the polymer composite shows excellent conductivity with resistance values in the order of kΩ and capacitance values in the order of mF as a result of possible interactions of polymer chains of cassava starch and PEDOT. The results allow to establish a high potentiality of the starch/PEDOT polymer composite for applications as batteries, charge accumulators or electrochemical actuators.
{"title":"Impedanciometric Study of Conducting Polymer Composite Films from Cassava Starch/ Poly (3,4-Ethylenedioxythiophene)","authors":"A. Alvaro, J. Reinaldo, S. Manuel","doi":"10.19026/AJFST.14.5869","DOIUrl":"https://doi.org/10.19026/AJFST.14.5869","url":null,"abstract":"The aim of this study was to study, by electrochemical impedance spectroscopy, the electrochemical properties of a new conductive polymer composite made from cassava starch and poly (3, 4ethylenedioxythiophene) (PEDOT). The results show that the polymer composite shows excellent conductivity with resistance values in the order of kΩ and capacitance values in the order of mF as a result of possible interactions of polymer chains of cassava starch and PEDOT. The results allow to establish a high potentiality of the starch/PEDOT polymer composite for applications as batteries, charge accumulators or electrochemical actuators.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76466402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pumpkin is used commonly as an ingredient for many food products because of its nutritional and health benefits. Current studies have been reported about pumpkin puree, but there is no information related to the mixture of flours and other ingredients. The development of a new formulation introduces into the market a different way of commercialization and consumption of pumpkin, favoring its production. The aim of this investigation was to determine the shelf life of the mixture by analyzing the physical-chemical and microbiological parameters of the product using a factorial experimental design of two factors, batches and time, with 3 and 13 levels respectively. The three levels of batches had 26 trays each one and processed with pumpkin puree, wheat flour, sugar, pasteurized egg, cinnamon, salt and butter. Potassium sorbate was added as a preservative agent, gum as a stabilizer and ascorbic acid as an acidulant agent. The mixture was packaged in polypropylene-polyethylene trays and stored at 4°C during 13 weeks. Two samples were taken weekly of each batch for physicochemical and microbial population analysis. The maximum charge of microorganisms reached was 4.07 Log CFU/g for aerobic mesophilic bacteria, 2.92 Log CFU/g for yeasts after day 28 and 1.48 Log CFU/g for molds after day 49. Coliforms were not found. It was observed a decrease in pH, water activity and redox potential. The results demonstrated that the shelf life of the product could be guaranteed up to day 35 when stored at 4°C.
{"title":"Shelf Life of a Mixture of Pumpkin Puree (Cucurbita moschata) During Storage at 40xB0C","authors":"Norleyn M. Navas Guzman, L. Orellana, L. Quiñones","doi":"10.19026/AJFST.14.5888","DOIUrl":"https://doi.org/10.19026/AJFST.14.5888","url":null,"abstract":"Pumpkin is used commonly as an ingredient for many food products because of its nutritional and health benefits. Current studies have been reported about pumpkin puree, but there is no information related to the mixture of flours and other ingredients. The development of a new formulation introduces into the market a different way of commercialization and consumption of pumpkin, favoring its production. The aim of this investigation was to determine the shelf life of the mixture by analyzing the physical-chemical and microbiological parameters of the product using a factorial experimental design of two factors, batches and time, with 3 and 13 levels respectively. The three levels of batches had 26 trays each one and processed with pumpkin puree, wheat flour, sugar, pasteurized egg, cinnamon, salt and butter. Potassium sorbate was added as a preservative agent, gum as a stabilizer and ascorbic acid as an acidulant agent. The mixture was packaged in polypropylene-polyethylene trays and stored at 4°C during 13 weeks. Two samples were taken weekly of each batch for physicochemical and microbial population analysis. The maximum charge of microorganisms reached was 4.07 Log CFU/g for aerobic mesophilic bacteria, 2.92 Log CFU/g for yeasts after day 28 and 1.48 Log CFU/g for molds after day 49. Coliforms were not found. It was observed a decrease in pH, water activity and redox potential. The results demonstrated that the shelf life of the product could be guaranteed up to day 35 when stored at 4°C.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89687416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The goal of this study was to determine the kinetics of the change of color in squash (Cucurbita maxima) during frying by immersion under conditions of atmospheric pressure and vacuum. Methodologically, the color of the rind of the external surface of the product conditioning in geometry of cylinders circulars, was evaluated in terms of the parameters CIELAB concerning L*, a* and b* post-process of frying under conditions of temperature of 150, 170 and 190°C, pressure of 40 and 80 kPa and during the time of processing time of 30 to 270 sec in intervals of 60 sec. The darkening of the surface of the product by effect of the process of frying in both procedures was evident in the decrease of the parameter L* as well as the parameters a* and b*, being more severe effect of darkening of the frying atmospheric higher temperature and experiencing changes of zero order for L*, zero for a* and first order for b*. The unit of the temperature and the speed of the reaction is explained by the Arrhenius equation. The activation energy obtained for the parameters of L*, a* and b* were 58.050, 13.709 and 53.545 kJ/mol and 32.082, 13.336 and 63.768 kJ/mol for the process of frying to the vacuum and frying in atmospheric conditions respectively.
本研究的目的是确定在常压和真空条件下浸泡油炸过程中南瓜(Cucurbita maxima)颜色变化的动力学。在方法上，根据CIELAB在150、170和190℃条件下油炸后处理的L*、a*和b*参数，对圆柱体圆形形状的产品外表面外皮的颜色进行了评价。40和80 kPa,期间的压力处理时间30 - 270秒的间隔60秒。产品的表面变暗的煎的过程的影响在这两个过程是明显的减少参数L * a * b以及参数*,更严重影响煎黯淡的大气温度较高和经历变化的零阶L * 0 b * *和一阶。温度和反应速度的单位可以用阿伦尼乌斯方程来解释。L*、a*和b*的活化能分别为58.050、13.709和53.545 kJ/mol，真空油炸和常压油炸的活化能分别为32.082、13.336和63.768 kJ/mol。
{"title":"Kinetics of Color Change in Squash (Cucurbita maxima) During Frying by Immersion at Atmospheric Pressure and Vacuum Pressure","authors":"Jhonatan Rodriguez, Armando Alvis, Mario Perez","doi":"10.19026/ajfst.14.5893","DOIUrl":"https://doi.org/10.19026/ajfst.14.5893","url":null,"abstract":"The goal of this study was to determine the kinetics of the change of color in squash (Cucurbita maxima) during frying by immersion under conditions of atmospheric pressure and vacuum. Methodologically, the color of the rind of the external surface of the product conditioning in geometry of cylinders circulars, was evaluated in terms of the parameters CIELAB concerning L*, a* and b* post-process of frying under conditions of temperature of 150, 170 and 190°C, pressure of 40 and 80 kPa and during the time of processing time of 30 to 270 sec in intervals of 60 sec. The darkening of the surface of the product by effect of the process of frying in both procedures was evident in the decrease of the parameter L* as well as the parameters a* and b*, being more severe effect of darkening of the frying atmospheric higher temperature and experiencing changes of zero order for L*, zero for a* and first order for b*. The unit of the temperature and the speed of the reaction is explained by the Arrhenius equation. The activation energy obtained for the parameters of L*, a* and b* were 58.050, 13.709 and 53.545 kJ/mol and 32.082, 13.336 and 63.768 kJ/mol for the process of frying to the vacuum and frying in atmospheric conditions respectively.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87154820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study evaluated the effect of enzymatic hydrolysis on the physicochemical and structural properties of cassava bagasse ( Manihot esculenta Cranz ). Cassava bagasse is a byproduct of the cassava starch process with limited applications in the industry. Were applied enzymatic treatments to three ratios a substrate (cassava bagasse): Buffer volume (1:10, 1:15, 1:20). Were used two commercial enzymes, cellulase (CelluSEB TL) and α-amylase (Licquozyme supra 2.2X). The physicochemical and structural analysis was performed after each treatment, including a control. The physicochemical analysis showed that the cassava bagasse had a high content of carbohydrates (61,19%) and fiber (22,63%); additionally, there were significant differences (p -1 corresponding to the cellulose chemical bond CH, as well as the decrease in the intensity of the band 2927 cm-1 corresponding to the CH bonds and CH2, which may be related to a decrease of the crystallinity in the enzymatically treated bagasse. It was found that, due to its physicochemical composition, cassava bagasse is a material that could be used for biotechnology or food purposes; moreover, enzymatic hydrolysis produces the decrystallization of cellulose and significant changes in its physicochemical properties.
研究了酶解对甘蔗渣(Manihot esculenta Cranz)理化性质和结构特性的影响。木薯甘蔗渣是木薯淀粉加工的副产品，在工业上的应用有限。对底物(木薯甘蔗渣)进行三种比例的酶处理:缓冲体积(1:10,1:15,1:20)。采用纤维素酶(CelluSEB TL)和α-淀粉酶(Licquozyme supra 2.2X)两种商品化酶。每次处理后进行理化和结构分析，包括对照。理化分析表明，木薯甘蔗渣具有较高的碳水化合物(61,19%)和纤维(22,63%)含量;此外，纤维素化学键CH与CH2之间存在显著差异(p -1)， CH2与CH键对应的2927 cm-1波段强度降低，这可能与酶处理后甘蔗渣结晶度降低有关。研究发现，由于其物理化学成分，木薯甘蔗渣是一种可用于生物技术或食品用途的材料;此外，酶水解产生纤维素的脱晶和其物理化学性质的显著变化。
{"title":"Effects of Enzymatic Hydrolysis on the Physicochemical and Structural Properties of Cassava Bagasse (Manihot esculenta Cranz).","authors":"M. V. Ortega, D. Luján-Rhenals, Jairo G. Salcedo","doi":"10.19026/AJFST.14.5889","DOIUrl":"https://doi.org/10.19026/AJFST.14.5889","url":null,"abstract":"This study evaluated the effect of enzymatic hydrolysis on the physicochemical and structural properties of cassava bagasse ( Manihot esculenta Cranz ). Cassava bagasse is a byproduct of the cassava starch process with limited applications in the industry. Were applied enzymatic treatments to three ratios a substrate (cassava bagasse): Buffer volume (1:10, 1:15, 1:20). Were used two commercial enzymes, cellulase (CelluSEB TL) and α-amylase (Licquozyme supra 2.2X). The physicochemical and structural analysis was performed after each treatment, including a control. The physicochemical analysis showed that the cassava bagasse had a high content of carbohydrates (61,19%) and fiber (22,63%); additionally, there were significant differences (p -1 corresponding to the cellulose chemical bond CH, as well as the decrease in the intensity of the band 2927 cm-1 corresponding to the CH bonds and CH2, which may be related to a decrease of the crystallinity in the enzymatically treated bagasse. It was found that, due to its physicochemical composition, cassava bagasse is a material that could be used for biotechnology or food purposes; moreover, enzymatic hydrolysis produces the decrystallization of cellulose and significant changes in its physicochemical properties.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74419512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Aim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized32 factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetitions were made for a total of 27 experimental units. 2, 5 g yam chips were rehydrated using a 2.5 g/100 mL NaCl solution at 25°C. Power and mass variables showed significant differences (p 97,9% and 0,001
研究了在不同功率下微波干燥的山药片的再水化过程。我们使用了一个完全随机的32因子设计，对应于1厘米thick×3厘米直径的薯片的功率(420、560和700 W)和质量(50、60和70 g)的数值变量。3次重复，共27个实验单位。2.5 g山药片用2.5 g/100 mL NaCl溶液在25℃下再水化。功率和质量变量差异显著(p < 97,9%， 0.001
{"title":"Mathematical Modelling of the Rehydration Kinetics of Yam (Dioscorea rotundata) Chips in a Microwave Oven","authors":"Angelica Torregroza, C. A. Garcia, F. Romero","doi":"10.19026/ajfst.14.5899","DOIUrl":"https://doi.org/10.19026/ajfst.14.5899","url":null,"abstract":"Aim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized32 factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetitions were made for a total of 27 experimental units. 2, 5 g yam chips were rehydrated using a 2.5 g/100 mL NaCl solution at 25°C. Power and mass variables showed significant differences (p 97,9% and 0,001<SSE<0,01), which suggests that this is the model that best describes the rehydration characteristics of yam.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74607291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fernando A. Mendoza-Corvis, Margarita Arteaga Márquez, Omar Andrés Pérez Sierra
Food incorporated with probiotics provides essential nutrients to the consumers and at the same time has a positive effect on the human health. This study aimed to determine the optimal conditions for the spray drying process for achieving the maximum survival of Bifidobacterium bifidum ATCC 11863 in a beverage based on whey and mango pulp, using maltodextrin as an encapsulating agent. A central composite design with 22 experiments was used, in which different variables. Such as concentrations of maltodextrin (15-35%), inlet temperatures (120-160°C), outlet temperatures (65-77°C) and rotor speed (20000-28000 rpm) were tested to obtain the optimal conditions for the intended new food product. Also, physicochemical variables of the developed food product were determined, such as water activity, humidity, the angle of repose, particle size and yield of the final product. The results showed that B. bifidum was affected by the concentration of maltodextrin. The B. bifidum survival ranged from of 59.16%; the product was incorporated with 20% maltodextrin, to 76.36% probiotic survival when 25% maltodextrin more used for the food product development. In this regard, the treatment 13 presented a microbiological count of 2.3×10 11 CFU/g, is this the highest survival percentage of B. bifidum .
{"title":"Evaluation of Spray Drying Conditions in the Survival of Bifidobacterium bifidum in a Product Based on Whey and Mango Pulp of the Variety Magdalena River (Mangifera indica L.)","authors":"Fernando A. Mendoza-Corvis, Margarita Arteaga Márquez, Omar Andrés Pérez Sierra","doi":"10.19026/AJFST.14.5870","DOIUrl":"https://doi.org/10.19026/AJFST.14.5870","url":null,"abstract":"Food incorporated with probiotics provides essential nutrients to the consumers and at the same time has a positive effect on the human health. This study aimed to determine the optimal conditions for the spray drying process for achieving the maximum survival of Bifidobacterium bifidum ATCC 11863 in a beverage based on whey and mango pulp, using maltodextrin as an encapsulating agent. A central composite design with 22 experiments was used, in which different variables. Such as concentrations of maltodextrin (15-35%), inlet temperatures (120-160°C), outlet temperatures (65-77°C) and rotor speed (20000-28000 rpm) were tested to obtain the optimal conditions for the intended new food product. Also, physicochemical variables of the developed food product were determined, such as water activity, humidity, the angle of repose, particle size and yield of the final product. The results showed that B. bifidum was affected by the concentration of maltodextrin. The B. bifidum survival ranged from of 59.16%; the product was incorporated with 20% maltodextrin, to 76.36% probiotic survival when 25% maltodextrin more used for the food product development. In this regard, the treatment 13 presented a microbiological count of 2.3×10 11 CFU/g, is this the highest survival percentage of B. bifidum .","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88648500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of the study was obtained Chili flour and their physicochemical and functional characterization. The chili powder or flour, for industrial and domestic use, facilitates its conservation and delays its deterioration, due to the reduction of its humidity. Capsicum species are fruit and vegetable products that have a good drying behaviour due to their resistance to color changes caused by temperature gradients and preserving the product quality (sensorial and nutritional characteristics). The drying kinetics of chili ( Capsicum annuum ) was established to obtain flour with drying trays and its physiochemical and functional properties were determined. The samples presented 9±0.2° Brix, 91.18% humidity and green coloration were adapted to 0, 1×2, 3×2, 3 cm samples, dried at 50, 60 and 70°C temperatures on a tray with forced air speed of 2,7m/s, continual weight. When comparing the physiochemical variables %H, aw, pH and color, a significant difference was observed for the study treatments between them (p<0.05) which did not show up on the acidity property. Regarding the functional properties, between the evaluated treatments, the WRC (water retention capacity) and the FBC (fat binding capacity), there were significant differences (p<0.05) while on EC (emulsifier capacity) values were more even. Physicochemical and functional properties of chili can be preserved by controlled drying.
{"title":"Sweet Chili Flour Obtainment (Capsicum annuum) and Physicochemical and Functional Properties Determination","authors":"Armando Alvis, A. Buelvas, G. Arrázola","doi":"10.19026/ajfst.14.5867","DOIUrl":"https://doi.org/10.19026/ajfst.14.5867","url":null,"abstract":"The aim of the study was obtained Chili flour and their physicochemical and functional characterization. The chili powder or flour, for industrial and domestic use, facilitates its conservation and delays its deterioration, due to the reduction of its humidity. Capsicum species are fruit and vegetable products that have a good drying behaviour due to their resistance to color changes caused by temperature gradients and preserving the product quality (sensorial and nutritional characteristics). The drying kinetics of chili ( Capsicum annuum ) was established to obtain flour with drying trays and its physiochemical and functional properties were determined. The samples presented 9±0.2° Brix, 91.18% humidity and green coloration were adapted to 0, 1×2, 3×2, 3 cm samples, dried at 50, 60 and 70°C temperatures on a tray with forced air speed of 2,7m/s, continual weight. When comparing the physiochemical variables %H, aw, pH and color, a significant difference was observed for the study treatments between them (p<0.05) which did not show up on the acidity property. Regarding the functional properties, between the evaluated treatments, the WRC (water retention capacity) and the FBC (fat binding capacity), there were significant differences (p<0.05) while on EC (emulsifier capacity) values were more even. Physicochemical and functional properties of chili can be preserved by controlled drying.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75052447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aimed to use a Computational Fluid Dynamics (CFD) simulation of a tray dryer to investigate the possible causes of non-uniformity in the absolute final product humidity after the drying process in an empirically constructed tray dryer. In the experimental part, turmeric, which is the rhizome of a perennial herbaceous plant with interesting properties for the cosmetic and food industries, was dried. Pieces of turmeric with identical dimensions were placed in different zones of the dryer and their initial and final humidity values were empirically measured. In the simulations, the momentum and energy equations were solved with ANSYS software (Student v.17.2). The K-epsilon model was used to model the turbulence and the boundary and process conditions were identical to those used in the experiment. Although the steady-state CFD simulations show a homogenous local temperature distribution in the dryer, the local turbulence intensity profiles display dead zones with low turbulence values. Furthermore, these dead zones are consistent with areas where the product exhibits higher humidity. Low local turbulence values can negatively affect the local mass transfer coefficient, which may explain the experimental results of this study.
{"title":"Drying Uniformity Analysis in a Tray Dryer: An Experimental and Simulation Approach","authors":"S. Natalia, Caicedo Mauricio, A. Hugo, F. Hugo","doi":"10.19026/AJFST.14.5901","DOIUrl":"https://doi.org/10.19026/AJFST.14.5901","url":null,"abstract":"This study aimed to use a Computational Fluid Dynamics (CFD) simulation of a tray dryer to investigate the possible causes of non-uniformity in the absolute final product humidity after the drying process in an empirically constructed tray dryer. In the experimental part, turmeric, which is the rhizome of a perennial herbaceous plant with interesting properties for the cosmetic and food industries, was dried. Pieces of turmeric with identical dimensions were placed in different zones of the dryer and their initial and final humidity values were empirically measured. In the simulations, the momentum and energy equations were solved with ANSYS software (Student v.17.2). The K-epsilon model was used to model the turbulence and the boundary and process conditions were identical to those used in the experiment. Although the steady-state CFD simulations show a homogenous local temperature distribution in the dryer, the local turbulence intensity profiles display dead zones with low turbulence values. Furthermore, these dead zones are consistent with areas where the product exhibits higher humidity. Low local turbulence values can negatively affect the local mass transfer coefficient, which may explain the experimental results of this study.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78601314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study is to determine the mechanical properties and the viscoelastic characteristics of the mozzarella cheese made from buffalo milk. Mozzarella cheese has a characteristic structure as the curd undergoes a stretching process in hot water that leads to the formation of a fibrous structure. This affects the number, strength and type of bond between the protein molecules that form the basis for the rheological properties exhibited. The mechanical properties and the viscoelastic characteristics of buffalo mozzarella were measured in the present study. Uniaxial compression tests between parallel plates with an extra 5.8 cm compression were carried out in cheese cubes of 2 cm edge in order to estimate Peleg model parameters such as the compressive stress, deformation modulus, degree of elasticity and A and B constants. Cheese cubes were compressed and decompressed at a deformation rate of 20 cm/min up to 40% of their height through a complete compression-decompression cycle. For a compression area of 4.0×10 -4 m 2 a maximum compressive strength of 28.0±3 N, a compressive stress of 7.0×10 4 Pa and a deformation modulus of E D = 175.0 kPa were obtained. The degree of elasticity was 73.0±8.5%, which indicates that mozzarella cheese has a very elastic texture. The values for A and B constants of the Peleg model were as follows: A = 0.83 and B = 0.11. Buffalo mozzarella exhibitselastic recovery levels suitable for technological use, as well as viscoelastic solid properties.
{"title":"Mechanical and Viscoelastic Properties of Mozzarella Cheese","authors":"C. A. Garcia, Armando Alvis, G. Arrázola","doi":"10.19026/AJFST.14.5881","DOIUrl":"https://doi.org/10.19026/AJFST.14.5881","url":null,"abstract":"The aim of this study is to determine the mechanical properties and the viscoelastic characteristics of the mozzarella cheese made from buffalo milk. Mozzarella cheese has a characteristic structure as the curd undergoes a stretching process in hot water that leads to the formation of a fibrous structure. This affects the number, strength and type of bond between the protein molecules that form the basis for the rheological properties exhibited. The mechanical properties and the viscoelastic characteristics of buffalo mozzarella were measured in the present study. Uniaxial compression tests between parallel plates with an extra 5.8 cm compression were carried out in cheese cubes of 2 cm edge in order to estimate Peleg model parameters such as the compressive stress, deformation modulus, degree of elasticity and A and B constants. Cheese cubes were compressed and decompressed at a deformation rate of 20 cm/min up to 40% of their height through a complete compression-decompression cycle. For a compression area of 4.0×10 -4 m 2 a maximum compressive strength of 28.0±3 N, a compressive stress of 7.0×10 4 Pa and a deformation modulus of E D = 175.0 kPa were obtained. The degree of elasticity was 73.0±8.5%, which indicates that mozzarella cheese has a very elastic texture. The values for A and B constants of the Peleg model were as follows: A = 0.83 and B = 0.11. Buffalo mozzarella exhibitselastic recovery levels suitable for technological use, as well as viscoelastic solid properties.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85821109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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