Effects of different gases on foaming properties of protein dispersions prepared with whipped cream dispenser

2021 ◽  
pp. 110764
Author(s):  
Ai Sato ◽  
Kentaro Matsumiya ◽  
Tatsuya Kosugi ◽  
Hiroaki Kubouchi ◽  
Yasuki Matsumura
Author(s):  
Jean Fincher

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.


TAPPI Journal ◽  
2016 ◽  
Vol 15 (8) ◽  
pp. 515-521 ◽  
Author(s):  
EIJA KENTTÄ ◽  
HANNA KOSKELA ◽  
SARA PAUNONEN ◽  
KARITA KINNUNEN-RAUDASKOSKI ◽  
TUOMO HJELT

This paper reports experiments on silica coating formulations that are suitable for application as a thin pigment layer with foam coating technique on a paper web. To understand the foaming properties of nanosilica dispersions, the critical micelle concentration, foam half-life time, and foam bubble size stability were determined with three different foaming agents. The results indicate that the bubble stability measurement is a useful characterization method for foam coating purposes. Pilot foam coating trials were done and the effects of the chosen foaming agents were studied on the properties of the nanosilica-coated paper. The surface hydrophilicity of silica coated paper was related not only to silica pigment, but also to the chemical nature of the foaming agent. Standard paper properties were not affected by the thin silica coating.


Nanomaterials ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 1552 ◽  
Author(s):  
Weber ◽  
Graniel ◽  
Balme ◽  
Miele ◽  
Bechelany

Improving the selectivity of gas sensors is crucial for their further development. One effective route to enhance this key property of sensors is the use of selective nanomembrane materials. This work aims to present how metal-organic frameworks (MOFs) and thin films prepared by atomic layer deposition (ALD) can be applied as nanomembranes to separate different gases, and hence improve the selectivity of gas sensing devices. First, the fundamentals of the mechanisms and configuration of gas sensors will be given. A selected list of studies will then be presented to illustrate how MOFs and ALD materials can be implemented as nanomembranes and how they can be implemented to improve the operational performance of gas sensing devices. This review comprehensively shows the benefits of these novel selective nanomaterials and opens prospects for the sensing community.


Author(s):  
Max Bialaschik ◽  
Volker Schöppner ◽  
Mirko Albrecht ◽  
Michael Gehde

AbstractThe joining of plastics is required because component geometries are severely restricted in conventional manufacturing processes such as injection molding or extrusion. In addition to established processes such as hot plate welding, infrared welding, or vibration welding, hot gas butt welding is becoming more and more important industrially due to its advantages. The main benefits are the contactless heating process, the suitability for glass fiber reinforced, and high-temperature plastics as well as complex component geometries. However, various degradation phenomena can occur during the heating process used for economic reasons, due to the presence of oxygen in the air and to the high gas temperatures. In addition, the current patent situation suggests that welding with an oxidizing gas is not permissible depending on the material. On the other hand, however, there is experience from extrusion welding, with which long-term resistant weld seams can be produced using air. Investigations have shown that the same weld seam properties can be achieved with polypropylene using either air or nitrogen as the process gas. Experimental investigations have now been carried out on the suitability of different gases with regard to the weld seam quality when welding polyamides, which are generally regarded as more prone to oxidation. The results show that weld strengths are higher when nitrogen is used as process gas. However, equal weld strengths can be achieved with air and nitrogen when the material contains heat stabilizers.


Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.


2021 ◽  
Vol 22 (12) ◽  
pp. 6592
Author(s):  
Artur Seweryn ◽  
Tomasz Wasilewski ◽  
Anita Bocho-Janiszewska

The article shows that the type and concentration of inorganic salt can be translated into the structure of the bulk phase and the performance properties of ecological all-purpose cleaners (APC). A base APC formulation was developed. Thereafter, two types of salt (sodium chloride and magnesium chloride) were added at various concentrations to obtain different structures in the bulk phase. The salt addition resulted in the formation of spherical micelles and—upon addition of more electrolyte—of aggregates having a lamellar structure. The formulations had constant viscosities (ab. 500 mPa·s), comparable to those of commercial products. Essential physical-chemical and performance properties of the four formulations varying in salt types and concentrations were evaluated. It was found that the addition of magnesium salt resulted in more favorable characteristics due to the surface activity of the formulations, which translated into adequately high wettability of the investigated hydrophobic surfaces, and their ability to emulsify fat. A decreasing relationship was observed in foaming properties: higher salt concentrations lead to worse foaming properties and foam stability of the solutions. For the magnesium chloride composition, the effect was significantly more pronounced, as compared to the sodium chloride-based formulations. As far as safety of use is concerned, the formulations in which magnesium salt was used caused a much lesser irritation compared with the other investigated formulations. The zein value was observed to decrease with increasing concentrations of the given type of salt in the composition.


2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Benjamin Yadin ◽  
Benjamin Morris ◽  
Gerardo Adesso

AbstractThe classical Gibbs paradox concerns the entropy change upon mixing two gases. Whether an observer assigns an entropy increase to the process depends on their ability to distinguish the gases. A resolution is that an “ignorant” observer, who cannot distinguish the gases, has no way of extracting work by mixing them. Moving the thought experiment into the quantum realm, we reveal new and surprising behaviour: the ignorant observer can extract work from mixing different gases, even if the gases cannot be directly distinguished. Moreover, in the macroscopic limit, the quantum case diverges from the classical ideal gas: as much work can be extracted as if the gases were fully distinguishable. We show that the ignorant observer assigns more microstates to the system than found by naive counting in semiclassical statistical mechanics. This demonstrates the importance of accounting for the level of knowledge of an observer, and its implications for genuinely quantum modifications to thermodynamics.


Materials ◽  
2020 ◽  
Vol 13 (3) ◽  
pp. 523 ◽  
Author(s):  
Simonas Ramanavičius ◽  
Milda Petrulevičienė ◽  
Jurga Juodkazytė ◽  
Asta Grigucevičienė ◽  
Arūnas Ramanavičius

In this research, the investigation of sensing properties of non-stoichiometric WO3 (WO3−x) film towards some volatile organic compounds (VOC) (namely: Methanol, ethanol, isopropanol, acetone) and ammonia gas are reported. Sensors were tested at several temperatures within the interval ranging from a relatively low temperature of 60 up to 270 °C. Significant variation of selectivity, which depended on the operational temperature of sensor, was observed. Here, the reported WO3/WO3–x-based sensing material opens an avenue for the design of sensors with temperature-dependent sensitivity, which can be applied in the design of new gas- and/or VOC-sensing systems that are dedicated for the determination of particular gas- and/or VOC-based analyte concentration in the mixture of different gases and/or VOCs, using multivariate analysis of variance (MANOVA).


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