scholarly journals Alternative Thermal Processing Technique for Liquid Foods-membrane Processing

2021 ◽  
pp. 68-79
Author(s):  
S. Shahir
Keyword(s):  
Thermal Processing ◽  
Nutritive Value ◽  
High Water ◽  
Processing Technique ◽  
Solid Content ◽  
Fruit Juices ◽  
Color Strength ◽  
Water Load ◽  
Liquid Foods ◽  
Membrane Processing

Liquid foods are sensitive to temperature and concentration by conventional methods results in product deterioration. Alternative processes, such as freeze concentration, have the drawback with respect to the maximum achievable concentration (only up to 40 to 45°Brix). In recent years membrane processes such as Microfiltration, Ultrafiltration and reverse osmosis are gaining importance for the concentration of liquid foods. Since heat is not involved in this process, it is also called Alternate thermal processing technique. This process can be employed as a pre-concentration step to reduce water load on subsequent processing steps and can be easily scaled up. Liquid foods such as fruit juices are of high nutritive value as they are naturally enriched with minerals, vitamins and other beneficial components required for human health. When extracted from their sources fruit juices have low solid content, color strength and high-water load. Recent advances and developments in this membrane processing used for the concentration of liquid foods are discussed here.

Ohmic Heating: A Novel Thermal Processing Technique For Foods

2012 ◽  
Vol 2 (4) ◽  
pp. 136-140
Author(s):  
P. Hema Prabha ◽  
U. Kavya Vaishnavi ◽  
R. Mythili ◽  
M. Lakshmi Kamu ◽  
R. Kanagalakshmi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Thermal Processing ◽  
Ohmic Heating ◽  
Processing Technique ◽  
Emerging Technology ◽  
Processing Method ◽  
Processed Foods ◽  
Food Material ◽  
Processing Methods ◽  
Processed Products

Ohmic heating is an emerging technology with large number of actual and future applications. It is an advanced thermal processing method wherein the food material, which serves as an electrical resistor, is heated by passing electricity through it. Like thermal processing, ohmic heating inactivates microorganisms by heat. It can be used for heating liquid foods containing large particulates, heat sensitive liquids and proteinaceous foods. The shelf life of ohmically processed foods is comparable to that of canned and sterile, aseptically processed products. Being an eco‐friendly method it is more effective than conventional thermal processing methods.

scholarly journals Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Netsanet Shiferaw Terefe ◽  
Gabriele A. Netzel ◽  
Michael E. Netzel
Keyword(s):  
High Pressure ◽  
Antioxidant Capacity ◽  
Thermal Processing ◽  
Sinapic Acid ◽  
Processing Technique ◽  
High Pressure Processing ◽  
Significant Difference ◽  
Total Antioxidant ◽  
The Stability ◽  
The Impact

This study investigated the impact of copigmentation with sinapic acid on the stability of anthocyanins in strawberry purees of three commercial cultivars (Camarosa, Rubygem, and Festival) after high-pressure processing (HPP; 600 MPa/5 min) and thermal processing (TP; 88°C/2 min) and during three months of refrigerated storage. Copigmentation did not have a significant effect on the stability of anthocyanins during processing with 14% to 30% degradation observed with no significant difference among cultivars or the processing technique. On the contrary, copigmentation significantly (p<0.05) improved the stability of anthocyanins in HPP samples during storage, most probably via the formation of intramolecular complexes which improve the resistance of anthocyanins to degradation. The anthocyanin contents of the copigmented HPP Camarosa, Rubygem, and Festival samples were, respectively, 42%, 40%, and 33% higher than their noncopigmented counterparts at the end of the three-month storage. Copigmentation also improved the retention of the total antioxidant capacity of the HPP-processed strawberry samples. The TPC of the copigmented HPP Camarosa, Rubygem, and Festival samples was, respectively, 66%, 65%, and 85% higher than that of the non-copigmented samples after three months of storage, whereas the respective ORAC values were 36.5%, 59.3%, and 35.3% higher. In contrast, copigmentation did not improve the stability of anthocyanins in TP samples, although significant (p<0.05) improvement in antioxidant capacity was also observed in TP samples due to the antioxidant nature of the copigment.

Fiber Filled Hybrid Hydrogel for Bio-Manufacturing

2020 ◽  
pp. 1-38
Author(s):  
MD Habib ◽  
Bashir Khoda
Keyword(s):  
Cell Viability ◽  
Large Scale ◽  
Three Dimensional ◽  
High Water ◽  
Solid Content ◽  
Design Stage ◽  
High Water Content ◽  
Cellulose Derivatives ◽  
Hybrid Hydrogel ◽  
Low Cytotoxicity

Abstract The extrusion based three-dimensional (3D) bio-printing deposits cell-laden bio-ink with high spatial resolution and may offer living tissue regeneration. Due to the biocompatibility, very low cytotoxicity, and high-water content, natural hydrogels are commonly considered as the cell-laden bio-ink for scaffold fabrication. However, due to the low mechanical integrity, a large-scale scaffold (&gt; 10 layers) with intricate architecture is a challenge. In this paper, we developed and characterize a novel bio-ink consisting of alginate, CMC, and TO-NFC for bio-printing applications. The potential of cellulose derivatives in terms of rheological property to satisfy scaffold architecture and cell viability is explored with a relatively small amount of solid content (&lt;5%). By combining alginate, CMC, and TO-NFC as a hybrid hydrogel, we design to overcome their individual challenges as bio-ink. At the design stage, we have considered two main characteristics, printability and shape fidelity with quantitative indices. We studied the rheological characteristics for determining the suitable composition for extrusion bio-printing. Our investigation suggests an optimal material composition that can print 42 layers and a 9 mm tall scaffold structure. The proposed hybrid hydrogel is used to prepare bio-ink encapsulating cells and cell viability is measured as 90% after 10 days of incubation.

Effect of thermal processing on the nutritive value of wheat germ protein

Nahrung/Food ◽  
1993 ◽  
Vol 37 (6) ◽  
pp. 538-543 ◽  
Author(s):  
N. Jurkovic ◽  
I. Colic
Keyword(s):  
Thermal Processing ◽  
Wheat Germ ◽  
Nutritive Value

scholarly journals Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 122
Author(s):  
Prasad Chavan ◽  
Pallavi Sharma ◽  
Sajeev Rattan Sharma ◽  
Tarsem Chand Mittal ◽  
Amit K. Jaiswal
Keyword(s):  
Food Processing ◽  
Thermal Processing ◽  
Processing Technique ◽  
Processing Efficiency ◽  
Processing Technologies ◽  
Power Ultrasound ◽  
Security Issues ◽  
Ultrasound Technology ◽  
Increasing Demand

The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

A Method for Rapid Thermal Annealing of Compound Semiconductors by Cw CO2 Laser Irradiation

1987 ◽  
Vol 92 ◽  
Author(s):  
U. Neta ◽  
V. Richter ◽  
R. Kalish
Keyword(s):  
Thermal Processing ◽  
Rapid Thermal Processing ◽  
Compound Semiconductors ◽  
Processing Technique ◽  
Absorbing Medium ◽  
Implantation Damage ◽  
Steady State Temperature ◽  
Present Technique ◽  
Simultaneous Heating ◽  
Short Time

ABSTRACTA new Rapid Thermal Processing technique based on heating by irradiation from CO2 laser is presented. It is particularly suitable for thermal treatment of low melting temperature materials such as annealing implantation induced damage in compound semiconductors.Short time heating of the sample is achieved by its contact with a quartz plate heated by photons from a CW CO2 laser. The quartz serves both as an absorbing medium for the radiation and as a proximity cap. Steady state temperature can be obtained by the simultaneous heating of the sample by the laser and its cooling by a jet of N2 gas.The present technique, when applied to ion implanted InSb (TA<450°C, t=10 seconds), leads to removal of the implantation damage which is comparable to that obtained by furnace or flash lamp (Heatpulse™)annealing.

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