Rheo-reactor For Studying Food Processes

2002 ◽  
Author(s):  
E Schaer ◽  
L Choplin ◽  
B Chavez-Montes
Keyword(s):  
Food Processes

Anthocyanins: Chemical Properties and Health Benefits: A Review

2021 ◽  
Vol 17 ◽  
Author(s):  
Siraj Salman Mohammad ◽  
Renata Oliveira Santos ◽  
Maria Ivone Barbosa ◽  
José Lucena Barbosa Junior
Keyword(s):  
Raw Materials ◽  
Health Benefits ◽  
Chemical Properties ◽  
Extraction Methods ◽  
The Body ◽  
Raw Material ◽  
Extraction Properties ◽  
Therapeutic Properties ◽  
Food Processes ◽  
Shed Light

: Anthocyanins are widely spread in different kinds of food, especially fruits and floral tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature. Anthocyanins can be used as antioxidants and raw material for several applications in food and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and extraction methods were reported. Furthermore, many studies about their stability, bioactive and therapeutic properties have been done. According to the body of work, we firstly worked to shed light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly, we reported the applications and health benefits of anthocyanin including the applications in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds. We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals and bioactive compounds the research is still continuing to find new anthocyanins from natural sources and invest them as raw materials in the pharmaceutical and nutrition applications.

scholarly journals Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature

Catalysts ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 527
Author(s):  
Katarzyna Czyzewska ◽  
Anna Trusek
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Competitive Inhibition ◽  
Caloric Content ◽  
Substrate Diffusion ◽  
Galactose Inhibition ◽  
The Subject ◽  
And Storage ◽  
Food Processes ◽  
Hydrolysis Of

The current requirements of industrial biocatalysis are related to economically beneficial and environmentally friendly processes. Such a strategy engages low-temperature reactions. The presented approach is essential, especially in food processes, where temperature affects the quality and nutritional value foodstuffs. The subject of the study is the hydrolysis of lactose with the commercial lactase NOLA™ Fit 5500 (NOLA). The complete decomposition of lactose into two monosaccharides gives a sweeter product, recommended for lactose intolerant people and those controlling a product’s caloric content. The hydrolysis reaction was performed at 15 °C, which is related to milk transportation and storage temperature. The enzyme showed activity over the entire range of substrate concentrations (up to 55 g/L lactose). For reusability and easy isolation, the enzyme was encapsulated in a sodium alginate network. Its stability allows carrying out six cycles of the complete hydrolysis of lactose to monosaccharides, lasting from two to four hours. During the study, the kinetic description of native and encapsulated NOLA was conducted. As a result, the model of competitive galactose inhibition and glucose mixed influence (competitive inhibition and activation) was proposed. The capsule size does not influence the reaction rate; thus, the substrate diffusion into capsules can be omitted from the process description. The prepared 4 mm capsules are easy to separate between cycles, e.g., using sieves.

Modeling Transport in Porous Media With Phase Change: Applications to Food Processing

2010 ◽  
Vol 133 (3) ◽  
Author(s):  
Amit Halder ◽  
Ashish Dhall ◽  
Ashim K. Datta
Keyword(s):  
Mass Transfer ◽  
Porous Media ◽  
Food Processing ◽  
Transport Processes ◽  
Phase Changes ◽  
Solid Matrix ◽  
Deep Fat Frying ◽  
Modeling Framework ◽  
Food Manufacturing ◽  
Food Processes

Fundamental, physics-based modeling of complex food processes is still in the developmental stages. This lack of development can be attributed to complexities in both the material and transport processes. Society has a critical need for automating food processes (both in industry and at home) while improving quality and making food safe. Product, process, and equipment designs in food manufacturing require a more detailed understanding of food processes that is possible only through physics-based modeling. The objectives of this paper are (1) to develop a general multicomponent and multiphase modeling framework that can be used for different thermal food processes and can be implemented in commercially available software (for wider use) and (2) to apply the model to the simulation of deep-fat frying and hamburger cooking processes and validate the results. Treating food material as a porous medium, heat and mass transfer inside such material during its thermal processing is described using equations for mass and energy conservation that include binary diffusion, capillary and convective modes of transport, and physicochemical changes in the solid matrix that include phase changes such as melting of fat and water and evaporation/condensation of water. Evaporation/condensation is considered to be distributed throughout the domain and is described by a novel nonequilibrium formulation whose parameters have been discussed in detail. Two complex food processes, deep-fat frying and contact heating of a hamburger patty, representing a large group of common food thermal processes with similar physics have been implemented using the modeling framework. The predictions are validated with experimental results from the literature. As the food (a porous hygroscopic material) is heated from the surface, a zone of evaporation moves from the surface to the interior. Mass transfer due to the pressure gradient (from evaporation) is significant. As temperature rises, the properties of the solid matrix change and the phases of frozen water and fat become transportable, thus affecting the transport processes significantly. Because the modeling framework is general and formulated in a manner that makes it implementable in commercial software, it can be very useful in computer-aided food manufacturing. Beyond its immediate applicability in food processing, such a comprehensive model can be useful in medicine (for thermal therapies such as laser surgery), soil remediation, nuclear waste treatment, and other fields where heat and mass transfer takes place in porous media with significant evaporation and other phase changes.

Liquid–Liquid and Vapor–Liquid–Liquid Equilibrium in Food Processes

2019 ◽  
pp. 275-334
Author(s):  
Guilherme J. Maximo ◽  
Marcela C. Ferreira ◽  
Simone Shiozawa ◽  
Larissa C.B.A. Bessa ◽  
Antonio J.A. Meirelles ◽  
...  
Keyword(s):  
Liquid Equilibrium ◽  
Food Processes ◽  
Vapor Liquid

Scale-Up of Food Processes

2020 ◽  
pp. 233-290
Author(s):  
Kenneth J. Valentas ◽  
Leon Levine ◽  
J. Peter Clark
Keyword(s):  
Scale Up ◽  
Food Processes

scholarly journals Quality variables for technological application of cocoa clones from the Brazilian semiarid region

2021 ◽  
Vol 25 (3) ◽  
pp. 203-208
Author(s):  
Bianca M. Reges ◽  
Anielly M. Maia ◽  
Diogenes H. A. Sarmento ◽  
Mayara S. Silva ◽  
Sandra M. L. dos Santos ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Semiarid Region ◽  
Transverse Diameter ◽  
Brazilian Semiarid ◽  
Physical Traits ◽  
Chemical Traits ◽  
Food Processes ◽  
Longitudinal Diameter

ABSTRACT Characterization of cocoa clones produced in the semiarid region is necessary to enlarge the database about these implanted clones and thus enhance the quality of their by-products. Therefore, this study aims to evaluate physical, chemical, and physicochemical characteristics of the CCN 51, CEPEC 2004, CEPEC 2005, and PS 1319 clones, produced in the region of Vale do Jaguaribe in the state of Ceará (Brazil), and to suggest food processes or products for them. The clones were evaluated according to their physical traits (total fruit mass, rind, pulp, seeds, and placenta and pulp with seeds), fruit transverse diameter (FTD), fruit longitudinal diameter (FLD), the ratio FTD/FLD; rind external thickness (ERT), rind internal thickness (IRT), the ratio ERT/IRT, number of seeds, seed thickness, seed transverse diameter (STD), seed longitudinal diameter (SLD), and the ratio STD/SLD, yield, pulp color, chemical traits (humidity, lipids, proteins, ashes, crude fiber, and carbohydrates), and physicochemical traits (titratable acidity, pH, soluble solids, and reducing sugars) were evaluated. The CCN 51 and CEPEC 2005 clones are the most suitable for the process of cocoa fermentation. For desserts, jams, pulp, and nibs for fat-restricted diets, the most suitable clones are CCN 51, CEPEC 2005, PS 1319 and CEPEC 2004, respectively.

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