An Optimization Procedure for Preparing Aqueous CAR/HP-CD Aggregate Dispersions

β-Carotene is a very important molecule for human health. It finds a large application in the food industry, especially for the development of functional foods and dietary supplements. However, β-carotene is an unstable compound and is sensitive to light, temperature, and oxygen. To overcome those limitations, various delivery systems were developed. The inclusion of β-carotene by cyclodextrin aggregates is attractive due to non-toxicity, low hygroscopicity, stability, and the inexpensiveness of cyclodextrins. In this study, β-carotene/2-hydroxypropyl-β-cyclodextrin aggregates were prepared based on the procedure of the addition of β-carotene in an organic solvent to the hot water dispersion of 2-hydroxypropyl-β-cyclodextrin and the following instant evaporation of the organic solvent. The best conditions for the aggregate preparation were found to be as follows: 25% concentration of 2-hydroxypropyl-β-cyclodextrin in water, 65 °C temperature, and acetone for β-carotene dissolution. The efficiency of entrapping was equal to 88%. The procedure is attractive due to the short time of the aggregate preparation.

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RESTORATION OF THE INFRASTRUCTURE OF YALTA IN 1944

Scientific Notes of V.I. Vernadsky Crimean Federal University. Historical science ◽

10.37279/2413-1741-2020-6-4-24-36 ◽

2020 ◽

Vol 6 (72) (4) ◽

pp. 24-36

Author(s):

N. D. Borshchik

Keyword(s):

Soviet Union ◽

Food Industry ◽

Southern Coast ◽

Recreational Facilities ◽

Soviet Leadership ◽

The Soviet Union ◽

The Social ◽

Health Resorts ◽

Post War ◽

Short Time

The article considers little-studied stories in Russian historiography about the post-war state of Yalta — one of the most famous health resorts of the Soviet Union, the «pearl» of the southern coast of Crimea. Based on the analysis of mainly archival sources, the most important measures of the party and Soviet leadership bodies, the heads of garrisons immediately after the withdrawal of the fascist occupation regime were analyzed. It was established that the authorities paid priority attention not only to the destroyed economy and infrastructure, but also to the speedy introduction of all-Union and departmental sanatoriums and recreation houses, other recreational facilities. As a result of their coordinated actions in the region, food industry enterprises, collective farms and cooperative artels, objects of cultural heritage and the social and everyday sphere were put into operation in a short time.

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New Deterministic Mathematical Model for Estimating the Useful Energy Output of a Medium-Sized Solar Domestic Hot Water System

Energies ◽

10.3390/en14102753 ◽

2021 ◽

Vol 14 (10) ◽

pp. 2753

Author(s):

Miroslaw Zukowski ◽

Walery Jezierski

Keyword(s):

Thermal Power ◽

Optimization Procedure ◽

Climatic Conditions ◽

Point Of View ◽

Hot Water ◽

Energy Output ◽

Daily Consumption ◽

Software Environment ◽

Optical Efficiency ◽

Domestic Hot Water

According to the authors of this paper, the mathematical point of view allows us to see what sometimes cannot be seen from the designer’s point of view. The aim of this study was to estimate the influence of the most important parameters (volume of heat storage tanks, daily consumption of domestic hot water, optical efficiency, heat loss coefficient, and total area of a solar collector) on the thermal power output of solar domestic hot water (SDHW) system in European climatic conditions. Three deterministic mathematical models of these relationships for Madrid, Budapest, and Helsinki were created. The database for the development of these models was carried out using computer simulations made in the TRNSYS software environment. The SDHW system located at the Bialystok University of Technology (Poland) was the source of the measurement results used to validate the simulation model. The mathematical optimization procedure showed that the maximum annual useful energy output that can be obtained from 1 m2 of gross collector area is 1303 kWh in the case of Madrid, 918.5 kWh for Budapest, and 768 kWh for Helsinki weather conditions.

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Viability of Lactobacillus casei ATCC 393 and properties in Andean blackberry suspensions with probiotic and prebiotic characteristics

DYNA ◽

10.15446/dyna.v86n210.72929 ◽

2019 ◽

Vol 86 (210) ◽

pp. 179-186

Author(s):

Zaira Tatiana Marin Arango ◽

Misael Cortés Rodriguez ◽

Olga Ines Montoya Campuzano ◽

Julio Cesar Arango Tobón

Keyword(s):

Zeta Potential ◽

Mass Fraction ◽

Lactobacillus Casei ◽

Food Industry ◽

Functional Foods ◽

Total Solid ◽

Dependent Variables ◽

Solids Suspension ◽

Probiotic Microorganism ◽

Spray Dried

Food industry has grown in recent years mainly due to the supply of functional foods with probiotics and prebiotics. The viability of Lactobacillus casei and the properties of blackberry suspensions added with inulin were evaluated using a central design composed of the following factors: mass fraction of total solid blackberry concentrate (XTSBC) (0.103-0.120), [McFarland] (6-10), inulin (2.78-3.68%), and mass blackberry concentrate (BC)/mass inoculum (R) (5-20); and the dependent variables: moisture (M), pH, acidity, °Brix, total solids suspension (TSS), viscosity (μ), zeta potential (z), and Log CFU/g. Results of the experimental optimization of multiple responses were: XTSBC (0.103), [McFarland] (10), inulin (3.12%w/w), and R (18.5); being the dependent variables: M=86.7±0.0%, pH=2.74±0.01, acidity=3.1±0.0%, °Brix=11.0±0.1%, TSS=13.3±0.0%, µ=1288.0±20.1 cP, z=-13.3±0.3 mV and Log CFU/g=7.8±0.5. The probiotic microorganism Lb. casei ATCC 393 presents an adaptability in suspensions based on BC and inulin, which guarantee its viability and a possible use for obtaining an innovative spray-dried product.

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Integral Modeling of a Twin-Screw Compressor

Journal of Mechanical Design ◽

10.1115/1.4033694 ◽

2016 ◽

Vol 138 (7) ◽

Cited By ~ 1

Author(s):

Sarah Van Erdeweghe ◽

Joris De Schutter ◽

Eric Van den Bulck

Keyword(s):

Working Conditions ◽

Control Volume ◽

Optimization Procedure ◽

Future Research ◽

Screw Compressor ◽

Positive Displacement ◽

Rotor Profile ◽

Twin Screw ◽

Large Application ◽

Similarity Law

In this paper, an integral methodology for the modeling of a twin-screw compressor is presented. Starting from a known rotor profile, all the algorithms to calculate the second rotor profile, the size of the control volume, and the compressor's performance are presented. The proposed modeling approach can be applied in an optimization procedure to find the optimal rotor profiles for a given application, with corresponding working conditions. Furthermore, based on the modeling results and substantiated with measurements on different compressor types, a similarity law for positive displacement compressors seems to exist. The existence of a similarity law has large application potential as it could be used to predict the performance of a positive displacement compressor in other than the (lab) tested working conditions. Further investigation of the similarity law for positive displacement compressors is therefore proposed as a key topic for future research.

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The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites

Journal of Food Research ◽

10.5539/jfr.v6n2p82 ◽

2017 ◽

Vol 6 (2) ◽

pp. 82

Author(s):

Sean X. Liu ◽

Diejun Chen ◽

George E. Inglett ◽

Jingyuan Xu

Keyword(s):

Physical Properties ◽

High Speed ◽

Functional Foods ◽

Cold Water ◽

Essential Amino Acids ◽

Hot Water ◽

Blood Cholesterol ◽

Gluten Free ◽

Oat Bran ◽

Amaranth Flour

Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and Polytron with hot water followed by drum drying. The processing procedures created dissimilar physical properties that will enhance the application of ancient grains and oat for functional foods that are suitable for people who are gluten-intolerant. In addition, the dietary fiber contents of composites were increased by the incorporation of OBC. The composites can be inexpensively prepared and processed. The new healthful products will be affordable for people who suffer from celiac disease or gluten-intolerant. These innovative gluten-free functional food products will help millions of gluten sensitive consumers enjoy heart-healthy functional foods.

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Optimisation of Protein Recovery from Arthrospira platensis by Ultrasound-Assisted Isoelectric Solubilisation/Precipitation

Processes ◽

10.3390/pr8121586 ◽

2020 ◽

Vol 8 (12) ◽

pp. 1586

Author(s):

Ana Sánchez-Zurano ◽

Ainoa Morillas-España ◽

Cynthia Victoria González-López ◽

Tomás Lafarga

Keyword(s):

Food Industry ◽

Functional Foods ◽

Osmotic Shock ◽

Arthrospira Platensis ◽

Extraction Time ◽

Protein Recovery ◽

Solvent Ratio ◽

Total Proteins ◽

Cell Wall Disruption ◽

Pre Treatment

A response surface methodology was used to optimise the solubilisation and precipitation of proteins from the cyanobacterium Arthrospira platensis. Two separate experiments were designed and conducted in a sequential manner. Protein solubilisation was affected by pH, extraction time, and biomass to solvent ratio (p < 0.001). Although spray-drying and the osmotic shock suffered when resuspending the dried biomass into distilled water led to a certain degree of cell wall disruption, the amount of protein that could be solubilised without an additional disruption step was in the range 30–60%. Sequential extractions improved protein solubilisation by less than 5%. For this reason, a pre-treatment based on sonication (400 W, 24 kHz, 2 min) had to be used, allowing the solubilisation of 96.2% of total proteins. Protein precipitation was affected by both pH and extraction time (p < 0.001). The optimised precipitation conditions, which were pH 3.89 over 45 min, led to a protein recovery of 75.2%. The protein content of the extract was close to 80%, which could be further increased by using different purification steps. The proteins extracted could be used in the food industry as technofunctional ingredients or as a source of bioactive hydrolysates and peptides for functional foods and nutraceuticals.

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Bioactive Compounds, Vitamins and Minerals Composition of Freeze-dried Grewia asiatica L. (Phalsa) Pulp and Seed Powder

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1474 ◽

2019 ◽

Vol 38 (03) ◽

Author(s):

Kiran Bala ◽

Aradhita Barmanray

Keyword(s):

Heavy Metals ◽

Ascorbic Acid ◽

Vitamin A ◽

Bioactive Compounds ◽

Functional Foods ◽

Total Phenols ◽

Total Anthocyanin ◽

Freeze Dried ◽

Total Anthocyanins ◽

Β Carotene

Present study was directed to analyze and compare the bioactive compounds (total phenols, total anthocyanins), vitamins (ascorbic acid, β-carotene, vitamin A), minerals including Ca, Mg, Na, P, K, Fe, Cu, Zn, Co, Mn and heavy metals (Cd, Hg, Pb) of freeze-dried (lyophilized) phalsa pulp and seed powder. In lyophilized pulp powder (LPP) higher amount of total phenols (78.11 mg/100g), total anthocyanin (82.94 mg/100g), ascorbic acid (5.21 mg/100g), β-carotene (0.54 µg/100g), vitamin A (0.89 I.U.) were observed than lyophilized seed powder (LSP). Na, K, Mg and Co (0.41, 0.39, 1.08, 0.46 mg/100g, respectively) were higher in LPP as compared to LSP (0.29, 0.11, 0.76 and 0.40 mg/100g, respectively) whereas, Ca, P and Cu were detected more in LSP. This study opens the prospect of using dry phalsa powder in the preparation of various nutraceutical and functional foods for their therapeutic as well as prophylactic purposes.

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New Technology for Functional Dessert Production Based on Soy and Pumpkin

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2020-2-351-360 ◽

2020 ◽

pp. 351-360

Author(s):

Ekaterina Statsenko ◽

Oksana Litvinenko ◽

Nadezhda Korneva ◽

Mikhail Shtarberg ◽

Evgeniy Borodin

Keyword(s):

Vitamin E ◽

Vitamin C ◽

Sensory Evaluation ◽

Functional Foods ◽

Liquid Fraction ◽

New Technology ◽

Daily Intake ◽

Sea Buckthorn ◽

Expert Assessment ◽

Β Carotene

Abstract. Introduction. Domestic food production based on the regional market characteristics can expand the range of functional foods. The research objective was to develop a new technology for desserts based on soy and pumpkin. Study objects and methods. The research featured soybeans of the “Yurna” variety and pumpkin of the “Nadezhda” variety. Soaked soybeans were mixed with mashed pumpkin and drinking water. The mass was heated and kept at 100°C for 30 min with simultaneous grinding and extraction of soluble dry matter. The soy and pumpkin liquid fraction was separated by filtration. A 2.5% aqueous solution of ascorbic acid was added to the liquid fraction at 75–80°C to coagulate protein and other substances. The soy and pumpkin coagulate had a moisture content of 75.0 ± 1%. It was mixed with sea buckthorn syrup and homogenized. The finished product was called “Nadezhda+”. The “Nezhnyi” dessert consisted of gelling solution mixed with soy and pumpkin coagulate and sea buckthorn syrup, after which the mass was homogenized. Results and discussion. The expert assessment helped to identify the most significant indicators of the sensory evaluation of the desserts, namely taste and consistency. The sensory evaluation also made it possible to define the optimal homogenization time for the mix: 60 s for “Nadezhda+” and 90 s for “Nezhnyi”. The developed desserts contained protein (5.75 and 4.70 g/100 g), phosphatides (334 and 102 mg/100 g), β-carotene (2.86 and 1.62 mg/100 g), vitamin E (28.60 and 16.00 mg/100 g) and vitamin C (35.10 and 10.60 mg/100 g), respectively. Conclusion. The content of β-carotene and vitamin E exceeded 15 % of the daily intake in one portion (100 g) of the desserts, as well as vitamin C in “Nadezhda+”. According with State Standard R 52349-2005, the new desserts could be referred to functional foods.

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346. Measurements of the rate of change of temperature in high temperature-short time pasteurization plant

Journal of Dairy Research ◽

10.1017/s0022029900004891 ◽

1947 ◽

Vol 15 (1-2) ◽

pp. 18-23

Author(s):

F. Steghart

Keyword(s):

High Temperature ◽

Time Constant ◽

Rate Of Change ◽

Hot Water ◽

Water Pipe ◽

Temperature Changes ◽

Rates Of Change ◽

High Temperature Short Time ◽

Short Time

It has recently been claimed that in modern high temperature-short time pasteurization plant fluctuations in temperature of the order of 1° F./sec. are unusual and probably artefacts, and that an instantaneous drop is certainly fictitious.It has, nevertheless, been shown that such rapid drops in temperature do in fact occur frequently in high temperature-short time plants of the type investigated. The plant investigated was not of the latest design incorporating devices for speeding up the control by injecting steam directly into the hot-water pipe.Temperature changes of the order of those in question were first observed by Mattick & Hiscox(1) of the National Institute for Research in Dairying, who carried out tests on pasteurization plant using a small mirror galvanometer with a very short time constant. The maximum rates of change were, however, not observed.

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