Description:
Starch (S)-flaxseed meal (FM) biofilms were prepared from potato and maize starch by incorporating FM up to 15% (dry solid basis) and using glycerol as plasticizer. The dynamic mechanical properties, tensile properties and water vapor permeability (WVP) of these films were measured. The storage modulus of both the starch (control) and starch-FM films decreased as temperature increased. Tan
Description:
Potable water is an essential and major input in processing our food supplies, and the continued growth in food manufacturing is placing increased pressure on this limited resource. Recycling and reuse of factory wastewater can lessen potable water use but requires a detailed understanding of wastewater properties. This study uses solid-phase extraction techniques with gas chromatography-mass spectrometry analysis to investigate trace-level semivolatile organic species in various waste and reference waters associated with the Burra Foods milk-processing plant located in Southeastern Australia. Our focus was on contaminants containing phenolic and heterocyclic nitrogen functional groups, which, because of their toxicity and persistence, may limit options for water recycling and reuse. Effluent from the wastewater treatment plant of the factory showed both the highest soluble carbon burden (47 mg/kg) and concentrations of target compounds. The target species found in these effluents included methyl phenol (13 mg/kg), hydroxy indole (9.8 mg/kg), synthetic tolyltriazoles (5.1 mg/kg) and alkyl phenol ethoxylates (0.2 mg/kg). Given the environmental stability of the tolyltriazoles, they may act as chemical markers where these effluents are used for purposes such as irrigation. Milk evaporator condensate waters, in contrast to the effluent, contained very few target species, with only low levels of pyrrolidine and piperidine derivatives such as ethylglutarimide (450 mug/L) detected. Although there were fewer target microcontaminants overall in the potable and creek reference waters, these samples had characteristic profiles. The potable water analysis revealed hydroxy cineole (2.1 microg/L) and the creek analysis revealed dichlorohydroxyacetophenone (0.3 microg/L), which were not detected in other waters. The compounds found in the wastewaters are likely to have been derived from milk or synthetic chemicals used in factory operations. The presence of nitrogen compounds in all the different milk-processing waters suggest their likely source was milk, probably milk phosphoproteins subjected to thermal, chemical, or microbial degradation. Our benign results for the condensates suggest it may be possible to substitute condensate for potable water with minimal pretreatment, both within the plant and in other applications, such as irrigation of recreation turf.
Description:
The effect of ultrasound pretreatment at various power (360 W, 600 W and 960 W, frequency 20 kHz) on the glass transition temperature of freeze dried pear (Pyrus pyrifolia) has been studied. DMA temperature plots were divided into four sections (A - glassy region, B - transition region, C - Rubbery plateau region and D - terminal region) with the aim to analyze their properties changed with sonication. Under the same freeze drying condition, with the increase in ultrasonic power, dried pear showed higher glass transition in terms of storage modulus, loss modulus and loss tangent peak. Also a decrease in a
Description:
Traditional packaging systems are refused since these systems do not provide any information about the quality of food products to the consumers and manufacturers at any stage of supply chain. The essence of a new technology to monitor the food spoilage from farm to fork is emerged to reduce hazards such as food borne diseases. Moreover, the food quality monitoring systems clarify the main factors in food wastage during supply chain. Intelligent packaging is employed to provide information about the history of food handling and storage to enhance food products quality and meet consumer satisfactions. Meat is one of the most perishable foods which causes sever illnesses in the case of spoilage. Variety of indicators and sensors have been proposed to warn about meat spoilage in meat industry. In this paper an overview of proposed approaches as well as commercial technologies to monitor the quality of meat during storage and transportation is presented. Furthermore, the existing technologies are compared in the sense of advantages and disadvantages in meat packaging applications.
Description:
Traditional packaging systems are refused since these systems do not provide any information about the quality of food products to the consumers and manufacturers at any stage of supply chain. The essence of a new technology to monitor the food spoilage from farm to fork is emerged to reduce hazards such as food borne diseases. Moreover, the food quality monitoring systems clarify the main factors in food wastage during supply chain. Intelligent packaging is employed to provide information about the history of food handling and storage to enhance food products quality and meet consumer satisfactions. Meat is one of the most perishable foods which causes sever illnesses in the case of spoilage. Variety of indicators and sensors have been proposed to warn about meat spoilage in meat industry. In this paper an overview of proposed approaches as well as commercial technologies to monitor the quality of meat during storage and transportation is presented. Furthermore, the existing technologies are compared in the sense of advantages and disadvantages in meat packaging applications.
Description:
The effects of different thermal and thermosonication blanching treatments on the inactivation of peroxidase (POD) and the retention of total chlorophyll in argy wormwood leaves were studied. Inactivation of POD followed a biphasic first-order model under thermal blanching treatments below 90 A degrees C while a first-order model at 90 A degrees C. In contrast, for thermosonication treatments, the inactivation kinetics of POD fit a first-order model well for all the temperatures tested. Thermosonication treatment was found to inactivate POD faster and retain more of the total chlorophyll than thermal blanching treatment. A thermosonication protocol using ultrasonic intensity of 11.94 W/cm(2) at 85 A degrees C for 60 s was found to be the most suitable protocol for blanching the argy wormwood leaves. This protocol inactivated 92. 7 % POD while retaining 96.7 % of total chlorophyll.
Description:
Omega-3 fatty acids and probiotic bacteria were co-encapsulated in a single whey protein isolate (WPI)-gum Arabic (GA) complex coacervate microcapsule. Tuna oil (0) and Lactobacillus casei 431 (P) were used as models of omega-3 and probiotic bacteria, respectively. The co-microcapsules (WPI-P-O-GA) and L. casei containing microcapsules (WPI-P-GA) were converted into powder by using spray and freeze drying. The viability of L. casei was significantly higher in WPI-P-O-GA co-microcapsules than in WPI-P-GA. The oxidative stability of tuna oil was significantly higher in spray dried co-capsules than in freeze dried ones. Crown Copyright (C) 2015 Published by Elsevier Ltd. All rights reserved.
Description:
The Pepsi Paradox refers to the observation that Pepsi is preferred to Coke in blind taste tests, despite Coke being regarded as the more successful brand. We begin by describing the origins of the Pepsi Paradox. We then outline a neural hypothesis for why it occurs. Next, we carefully assess the published behavioural studies related to the Pepsi Paradox, and on people's ability to distinguish colas by taste. We conclude that the existing research has failed to provide sufficient evidence for the existence of the Pepsi Paradox. In fact, there does not even seem to be a consistent taste preference for either beverage in the reviewed studies.
Description:
It is often said that our perception of wine varies as a function of the receptacle in which it is presented. Indeed, glassware has been the subject of extensive study in this category. By contrast, the impact of glassware on the perception of beer has been largely ignored in the field of sensory science research. The current study was specifically designed to investigate the influence of the shape (specifically side curvature) of the glass on people’s perception of beer. Fifty-three Australian participants rated (on 10-point Likert scales) a beer presented in one of two glasses. The beer was perceived as being fruitier and more intense when served in a curved-sided glass. Given previous research showing that people match fruitiness with curvature (rather than straightness/angularity), these results fit within the existing literature on crossmodal correspondences between shape and taste properties.