Chocolate's Blooming Phenomenon: A Brief Review of The Formation Process and Its Influencing Factors

One of the indications of chocolate product degradation is blooming. It is distinguished by the loss of surface shine, which is replaced by a white coating. These effects are caused by insufficient processing, inappropriate chocolate content, and incompatible storage conditions. It can alter these characteristics to enhance chocolate's resistance to blooming and its texture, flavor, and appearance. Several factors must be considered when creating blooming-resistant chocolate, such as chocolate particle size, fat content, processing techniques, and storage conditions. This concise review will discuss fat blooming in chocolate, from its formation to its contributing factors and methods for resolving it.

New Capacitive Thermal Age Tag for Predicting Remaining Thermal Life of Multiple Products

This paper proposes use of a new capacitive thermal age sensor that inherently integrates time and temperature without batteries or electronic memory to predict the remaining thermal life of a wide range of monitored products. The sensor is a tiny capacitor comprising a polymeric dielectric between two conductive plates. Capacitance of the sensor increases during thermal aging due to shrinkage of the polymer. Additives such as catalysts adjust the activation energy (Ea) of capacitance change with thermal age.A thermal age tag, incorporating two capacitive sensors of different activation energy, can be used to determine the effective temperature (Teff) of a complex thermal environment at wide range of product degradation activation energies. Correlation of the thermal age of the tag at the monitored product’s degradation activation energy to product thermal aging data provides estimated remaining thermal life of the product. The thermal age tag requires no batteries or electronic memory required in data-logging approaches resulting in reduced size, weight and cost. These passive tags are potentially maintenance free for the life of the product.This paper describes the development of a universal thermal age (UTA) tag incorporating capacitive thermal age sensors and preliminary co-aging trials with a variety of selected polymeric products to demonstrate feasibility of this approach.

Force Degradation Study of Tenofovir Disoproxil Fumarate by UV-Spectrophotometric Method

Tenofovir disoproxil Fumarate (TDF), acyclic phosphonate nucleotide analogue, used as antiretroviral agents in the treatment of HIV-1 infection. A stability indicating UV -spectrophotometric method is simple, an accurate and economic, precise and reproducible method has been used for the estimation of Tenofovir disoproxil Fumarate in bulk and tablets dosage form in present work. The wavelength selected for the absorption correction method was 260 nm. The linearity range of 2-10μg/ml proved that it obeyed Beer’s Law and the correlation coefficient (r2) was found to be 0.999 at 260 nm. The drug was subjected to acid, alkali, peroxide, UV and Heat degradation. The force degradation studies of Tenofovir disoproxil Fumarate was done on Stress degradation by hydrolysis under alkaline condition by using 0.1N NAOH was found to be 10.6%. Stress degradation by hydrolysis under acidic condition by using 0.1N HCl and product degradation was found to be 10.95%. Oxidative degradation was done by using hydrogen peroxide and product degradation was found to be 12.22%. Neutral hydrolytic degradation was found to be 12.26%. Forced degradation studies of drug reveal good stability under the chosen experimental conditions.

Photocatalyst with a metal-free electron–hole pair double transfer mechanism for pharmaceutical and personal care product degradation

Advanced photocatalytic oxidation processes for water purification have been the subject of extensive research over the past several years; however, the low efficiency utilization of photogenerated carriers remains a major challenge.

Experimental analysis of particle breakage and powder morphology in foam spray drying

The paper presents results of experiments of gas admixing foam spray drying of maltodextrin in co-current spray tower. Significant effect of feed foaming on particle sphericity, angle of repose, apparent and bulk density, Hausner ratio and porosity was found. Number of broken particles achieved 60 % for high foaming gas rate (GLR) and inlet air temperature due to particle overheating and bubble expansion. Analysis of the experiments results allowed to determine optimal range of operating conditions to reduce number of damaged particles, to around 15 % for the highest GLR and to minimize product degradation. Keywords: foamed materials, gas admixing, powder properties, powder quality

Performance of Various Organic Solvents as Reaction Media in Plant Oil Lipolysis with Plant Lipase

Fatty acids are intermediate substances in synthesis of oleochemical products. Enzymatic technology of fatty acids production (also known as lipolysis) is now developing as potential substitution for the conventional production of fatty acid, i.e. thermal hydrolysis of triglyceride. It offers more economical process condition, low energy consumption, and minimal product degradation compared to the conventional process. This research aims to evaluate performance of various organic solvents as reaction media in lipolysis with plant latex lipase. Organic solvents observed were chloroform, n-hexane, diethyl ether, benzene, acetone, ethanol, methanol, n-heptane, and isooctane. Analysis of each organic solvent effect on lipolysis was described based on solvents properties. Conversion of lipolysis with organic solvents is 0,10-1,25 times fold compared to conversion of non-solvent lipolysis. We suggest that dielectric constant and viscosity are the two main organic solvent properties affecting lipase performance in lipolysis. Overall, n-hexane, n-heptane, and isooctane are recommended to be used as reaction media in lipolysis with plant lipase because their effects to degree of lipolysis are positive. Keywords: lipolysis; lipase; organic solvent; frangipani