International Journal of Food EngineeringThis is an RSS file. You can use it to subscribe to this data in your favourite RSS reader, such as GoogleReader, or to display this data on your own website or blog. Subscribe to this data using MyMedWorm.Subscribe to this data using GoogleReader.Subscribe to this data using Bloglines.Subscribe to this data using MyYahoo.

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Vapour Transport Mechanism in Osmotic Distillation ProcessEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Osmotic distillation experiments were carried out using pure water as feed in order to investigate the mass transfer mechanism in the membrane. In the experiment, the hollow fibre modules with packing density of 30.6 and 61.2% were employed. The Dusty gas model was used to estimate the transport of vapour through the membrane. The results revealed that the water vapour transport in the membrane pores in this study followed the Knudsen-molecular diffusion transition model. The value of membrane mass transfer coefficient evaluated by the transition model was found to be 0.863 kg/m2.h.Pa which was in good agreement with the e...
Source: International Journal of Food Engineering - November 20, 2009 Category: Food Science Tags: Separation processes Membrane Technology Source Type: journals

Rapid Detection Techniques for Biological and Chemical Contamination in Food: A ReviewEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This article overviews the progress of the rapid detection methods for biological and chemical contamination in food. (Source: International Journal of Food Engineering)
Source: International Journal of Food Engineering - November 12, 2009 Category: Food Science Tags: Food biotechnology Source Type: journals

Use of Cassava Peel as Carbon Source for Production of Amylolytic Enzymes by Aspergillus niveusEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Aspergillus niveus produced high levels of α-amylase and glucoamylase in submerged fermentation using the agricultural residue cassava peel as a carbon source. In static conditions, the amylase production was substantially greater than in the agitated condition. The optimized culture conditions were initially at pH 5.0, 35°C during 48 hours. Amylolytic activity was still improved (50%) with a mixture of cassava peel and soluble starch in the proportion 1:1 (w/w). The crude extract exhibited temperature and pH optima approximately 70°C and 4.5, respectively. Amylase activity was stable for 1 h at 60°C, and at pH values ...
Source: International Journal of Food Engineering - November 3, 2009 Category: Food Science Tags: microbiology biotechnology Source Type: journals

Recognition and Classification of Food Grains, Fruits and Flowers Using Machine VisionEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this paper, we have presented different methodologies devised for recognition and classification of images of agricultural/horticultural produce. A classifier based on BPNN is developed which uses the color, texture and morphological features to recognize and classify the different agricultural/horticultural produce. Even though these features have given different accuracies in isolation for varieties of food grains, mangoes and jasmine flowers, the combination of features proved to be very effective. The average recognition and classification accuracies using colour features are 87.5%, 78.4% and 75.7% for food grains, ...
Source: International Journal of Food Engineering - October 29, 2009 Category: Food Science Tags: Artificial Intelligence and Image Processing Source Type: journals

Modeling and Optimization of the Sugar Extraction ProcessEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study determines these optimal values in a way to minimize the total operating costs based on the mathematical model using the genetic algorithm method. The results of this study can be used as a framework to optimize the performance of industrial extractors. (Source: International Journal of Food Engineering)
Source: International Journal of Food Engineering - October 8, 2009 Category: Food Science Tags: Modeling and optimization Source Type: journals

Production of Shelf-Stable Annurca Apple Juice with Pulp by High Pressure HomogenizationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Annurca apple juice was processed by high pressure homogenization (HPH) to inactivate the endogenous microbial flora, with the aim of maintaining the organoleptic properties and the polyphenolic content of the fresh juice. In particular, it was shown that the shelf life of clear juice can be prolonged for many weeks of storage both at 4°C and 37°C upon HPH treatment at 250 MPa. Instead, the juice with pulp required higher pressure levels (300 MPa) for microbial stabilization both at 4°C and 37°C. The sample stored at 37°C exhibited a physical instability, with deviation in color and pH, which reduced the shelf life, b...
Source: International Journal of Food Engineering - October 7, 2009 Category: Food Science Tags: food processing Source Type: journals

3-D Imaging of Deep-Fat Fried Chicken Nuggets Breading Coating Using X-Ray Micro-CTEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food coatings are used to add value to deep-fat fried foods and to control heat and mass transfer during frying. They impart special characteristics such as crispiness and flavor to fried products while they also form a barrier to moisture and fat transfer during frying. Development of structure during frying plays an important role in defining the performance of batter/bread coatings. Food structural properties such as porosity have been associated with fat uptake in fried foods. A good understanding of the microstructural properties is necessary in order to produce high quality fried foods. X-ray micro-computed tomograph...
Source: International Journal of Food Engineering - September 22, 2009 Category: Food Science Tags: Food Microstructral Imaging Source Type: journals

Effects of Flaxseed Gum Addition and Drying Conditions on Creep-Recovery Properties and Water Vapour Transmission Rate of Starch-Based FilmsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study investigated the effect of different concentrations of flaxseed gum (0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%) and various drying conditions (40 °C, 60 °C, 80 °C) on creep-recovery property and water vapor transmission rate (WVTR) of a starch-based films composed of cornstarch, flaxseed gum and glycerol. In creep-recovery tests, the data were modeled by Berger model. Results showed that E2 and η1 of different flaxseed gum concentrations all decreased with an increase of flaxseed gum concentration first and then increased in both creep and recovery tests. Increasing drying temperature decreased E2 and η1 in both cre...
Source: International Journal of Food Engineering - September 22, 2009 Category: Food Science Tags: Food Engineering Source Type: journals

Model of Steam and Water Extraction of Essential Oil of Eucalyptus Citriodora Using a Complete 2n Factorial PlanEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The steam and water distillation of leaves of Eucalyptus citriodora was modeled using a complete 2n factorial plan. Eight experiments were carried out, with three easily interpretable variables, for steam distillation and for a first degree polynomial model. The average essential oil yield was 2.3%. Positive effects decreased in the order: duration of the extraction, heating power and state of division of the plant. Interactions were negligible. Extraction conditions had no practical impact on citronellal content, which yielded an average content of 83.26% with a range of 80.2-85.4%. Weak negative effects were observed on ...
Source: International Journal of Food Engineering - September 8, 2009 Category: Food Science Tags: Essentail oil extraction Source Type: journals

Pulsed Infrared Roasting of Groundnuts and its QualityEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The application of high intensity, pulsed infrared radiation for roasting of groundnuts is attempted and the product quality is compared with that of the conventionally roasted samples. Product qualities such as lightness (color), compressive strength (texture) and free fatty acid content are analyzed for different combinations of roasting duration (4-12 min) and temperature (160-200°C), selected based on central composite rotatable design (CCRD). Pulsed infrared roasting at 178-188°C for 6.8-9.2 min resulted in optimum product quality in terms of color, texture and free fatty acid content. The other parameters such as o...
Source: International Journal of Food Engineering - August 27, 2009 Category: Food Science Tags: Food Process Engineering Source Type: journals

Respiration Rate Models of Agaricus bisporus under Modified Atmosphere PackagingEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The package headspace composition, in terms of O2 and CO2 concentrations, in modified atmosphere packaging (MAP) of Agaricus bisporus at 2, 4, 8 and 20°C were respectively monitored within 15h by a gas chromatograph. The respiration rate of Agaricus bisporus under modified atmosphere packaging at any instant of time were calculated by a C program based on permeable system. The dependence of respiration rate on gas composition was well described by a Michaelis-Menten type enzyme kinetic equation with uncompetitive CO2 inhibition. The model parameters were estimated by fitting the model to the experimental data by non-linea...
Source: International Journal of Food Engineering - August 24, 2009 Category: Food Science Tags: Food packaging Source Type: journals

Evaluation of Methodologies for Mathematical Modeling of Packaged Conductive Foods Heat ProcessEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The heat process is a safe method of food preservation. The use of mathematical modeling for heat transfer by finite elements analysis (FEA) makes it possible to determine the cold spot of conventional and non conventional packages, evaluate their thermal history, microbial and enzyme inactivation and nutrients retention for an optimum process design. Several works use simplifications during mathematical modeling, such as adiabatic headspace, considering the thermal resistance of package negligible. The impact of these simplifications is rarely evaluated. The aim of the present work was to evaluate the effect of these simp...
Source: International Journal of Food Engineering - August 24, 2009 Category: Food Science Tags: mathematical modeling; heat process; food engineering Source Type: journals

Particle Size Distribution of Commercial Cowpea (Vigna unguiculata (L) Walp.) Flour and Sensory Properties of AkaraEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, particle size distribution of commercially produced cowpea flour was determined and the sensory properties of akara made from it were compared with that prepared using a traditional method. The commercial cowpea flour notably had finer particles than the traditional paste. Over 40% of the commercial cowpea flour had particles finer than 0.75x10-4m as against 25% of the traditional paste. The concentration of particles intermediate between flour and grits (i.e. in the 2x10-4m - 6.0x10-4m pore region) was higher in the traditional paste (44.72%) than the commercial cowpea flour (18.36%). All the akara had high...
Source: International Journal of Food Engineering - August 20, 2009 Category: Food Science Tags: Food Processing Source Type: journals

Comparative Experiment on Hot-Air and Microwave-Vacuum Drying and Puffing of Blue Honeysuckle SnackEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A comparative drying experiment between the hot-air and microwave-vacuum method of blue honeysuckle slice has been completed. In hot-air drying, the temperature was 50°C when the velocity of air stream was kept at 0.5 m/s. In microwave-vacuum puffing, the microwave power and vacuum pressure were set at 2.68kW and 82 kPa, respectively. Comparing to the quality indexes viz. texture characteristics (hardness and crispness), color, cross-section structure and vitamin C content of blue honeysuckle snack, it was known that hardness of blue honeysuckle snack decreased by 3936g, crispness increased by 3, value of lightness, redne...
Source: International Journal of Food Engineering - August 11, 2009 Category: Food Science Tags: Thermal processing Source Type: journals

Moisture Isotherms and Heat of Desorption of Pistachio (Kaleghochi Var.)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Moisture desorption isotherms (EMC/ERH) of Iranian pistachio variety of Kaleghochi were determined at 45, 60, 75 and 90°C using the standard gravimetric static method over a range of relative humidity from 10% to 82%. The experimental desorption curves were fitted under the following different equations: modified Henderson, modified Chung-Pfost, modified Halsaey and modified Oswin. The modified Oswin model was found to be a suitable model for describing the desorption isotherms of pistachio. The net isosteric heat of desorption of pistachio was also determined from the equilibrium data at different temperatures. Furthermo...
Source: International Journal of Food Engineering - August 10, 2009 Category: Food Science Tags: post harvest and food science and technology Source Type: journals

Effects of Blanching Methods on Drying Kinetics of Oyster MushroomEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Oyster mushroom was treated with hot water and steam blanching prior to drying in cabinet dryer. A hot air cabinet dryer was used for drying mushroom at 40, 50, 60, 70 and 80°C temperatures. Solid loss was observed to be 25.46% and 3.32% (wb) during hot water and steam blanching, respectively. Highest drying rate was observed for hot water blanched mushroom followed by unblanched and steam blanched mushroom. This leads to more drying time for the steam blanched mushroom followed by the unblanched and hot water blanched mushroom for the same level of drying. The drying data was modeled for exponential and Page's drying mod...
Source: International Journal of Food Engineering - August 8, 2009 Category: Food Science Tags: Food Engineering Fruits and Vegetable processing Source Type: journals

Development of a Microcontrolled Instrument to Determinate Thermal Conductivity of FoodsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This work was done to develop a device of easy utilization and low cost that is able to determine the thermal conductivity of foods. It is based on the utilization of the hot wire transient method. The device has a hypodermic needle. In this needle, a wire of Nickel-Chromium (that is responsible for the probe heating) and a thermistor (used to read the temperature) were inserted. The constructive system of the device is based on the use of a Basic Stamp microcontroller which controls all the analysis-related events, like temperature readings during the time, needle heating, solving equations involving the collected tempera...
Source: International Journal of Food Engineering - August 5, 2009 Category: Food Science Source Type: journals

Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough MixingEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Gluten is widely discussed in dough and breadmaking subjects but the focus has not been on the production of gluten itself for usage and application in the food industry. This paper presents some modelling studies of gluten production using response surface methodology (RSM) by varying three main factors that contribute towards gluten formation during dough mixing, which are the mixing time, salt and water levels. The gluten produced was measured for its quantity in terms of wet and dry gluten contents and for quality, in terms of volume expansion of fried gluten and extensibility of gluten. Two wheat flour types, the stro...
Source: International Journal of Food Engineering - August 5, 2009 Category: Food Science Tags: modelling dough Source Type: journals

Retention of Lysine in Foods Processed with Microwave and Conventional HeatingEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effect of moist and dry heat processing on lysine content of selected foods was investigated. Two moist heat (open and closed vessel) and dry heat (microwave and hot air oven) methods were chosen for processing samples from cereal, oilseed and pulse groups with whey protein concentrate as reference sample. Unheated samples served as controls. The samples were analysed for protein content, available lysine by fluorodinitrobenzene method and for in vitro protein digestibility (IVPD). Results indicated that in moist heat-treated samples lysine retention was between 69 - 83%. Dry heat treatment resulted in a greater loss ...
Source: International Journal of Food Engineering - August 5, 2009 Category: Food Science Tags: Thermal Processing Source Type: journals

Production of Cellulolytic Enzymes by Anaerobic Fungi Cultivated in Different ConditionsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The present paper studies the influence of different nutrients for the production of two cellulolytic enzymes: endo beta-1.4 glucanase and exo beta- 1.4 glucanase by anaerobic fungi taken from cow rumen, that were fed a diet of corn silage and Brachiaria decumbens grass hay. During the enzymatic degradation assays, it was observed that the addition of some essential nutrients in the formulation of the culture medium contributed positively in the cellulolytic enzyme production, with exception of riboflavin. Such results contributed in the establishment of an effective method for the evaluation of enzymatic activities in ana...
Source: International Journal of Food Engineering - August 4, 2009 Category: Food Science Tags: Enzyme production Source Type: journals

Study of the Rheological Parameters of Honey Using the Mitschka MethodEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this work the rheological behavior of two varieties of honey were evaluated using a Brookfield viscometer R.V.T in a temperature range of 5-20°C. In order to interpret the experimental results in terms of viscosity, the torque-speed data and scale readings were converted into shear stress-shear rate relations using numerical conversion values proposed by Mitschka. This method offers excellent potential for quality control testing in the food industry. Samples exhibited Newtonian behavior and the temperature effect on the viscosity followed an Arrhenius-type relationship. (Source: International Journal of Food Engineering)
Source: International Journal of Food Engineering - August 4, 2009 Category: Food Science Tags: Rheology Source Type: journals

Investigation on Acid Hydrolysis of Inulin: A Response Surface Methodology ApproachEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, the acid hydrolysis of inulin was investigated as a function of three variables: pH, temperature and time. Inulin hydrolysis was detected by measurement of reducing sugars, using Dinitro Salicylic acid (DNS) method. The central composite rotatable design (CCRD) was applied to design an experimental program to model the effects of acidic and alkaline pH on the inulin hydrolysis. Additionally, response surface methodology (RSM) was utilized for data analysis. The statistical analysis of the results confirmed that pH, temperature and time are significant variables at acidic pH, whereas at alkaline pH, these var...
Source: International Journal of Food Engineering - August 4, 2009 Category: Food Science Tags: modelling Source Type: journals

Modeling of the Soybean Grains Hydration by a Distributed Parameters ApproachEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A mathematical model with distributed parameters was proposed to describe the absorption of water by soybeans, in order to evaluate the moisture content variation with time inside the grains. This model was represented by a partial differential equation (second order relative to position and first order relative to time), whose parameters were numerically adjusted using a minimum squares method. For this purpose, available MATLAB® routines were used, together with experimental data obtained from hydration tests where soybeans were immersed in liquid water at temperatures of 10, 20, 30, 42 and 49°C. According to the resul...
Source: International Journal of Food Engineering - August 3, 2009 Category: Food Science Tags: Modeling Transport Phenomena Food Engineering Source Type: journals

Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory EvaluationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Creep properties of four varieties japonica cooked rice were tested using a dynamic mechanical analyzer (DMA Q800). The creep curve was described by Burgers model. The creep process of japonica cooked rice mainly consisted of retarded elastic deformation, εR and viscous flow deformation, εV, and negligible instantaneous elastic deformation, εE. The retarded elastic modulus, Ε2, relaxation time, τ, and the viscosity coefficient, η1, of the cooked rice according to the Burger model were estimated through nonlinear regression. The effect of the chemical compositions on the rheological parameters based on creep behavior ...
Source: International Journal of Food Engineering - August 3, 2009 Category: Food Science Tags: Food Properties Source Type: journals

Drying Kinetics of Lima Bean (Phaseolus lunatus L.) Experimental Determination and Prediction by Diffusion ModelsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This article aims at determining thin-layer drying curves for grains of lima bean, variety olho-de-peixe and to predict them using diffusion models. Samples of lima bean (110.0 g) with initial moisture content of 66.0% (wet basis, wb) were dried at temperatures of 40.0, 50.0 and 60.0°C. The effective diffusivity of moisture was determined by analytical solutions of the mass diffusion equation (Fick's second law) with prescribed boundary condition for spherical, cylindrical, and infinite slab at each temperature. Comparison with the experimental data showed that the infinite slab with constant diffusivity predicted more ac...
Source: International Journal of Food Engineering - August 1, 2009 Category: Food Science Source Type: journals

Development of a Sterilized Mixed Herbal Drink ProductEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A sterilized mixed herbal drink formula and process was developed for the mixed herbal extracts from Imperata cylindrical (L.) P. Beauv [IC], Murdannia loriformia (Hassk.) Rolla Rao et Kammathy [ML], Hedyotis corymbosa Lamk. [HC] and Orthosiphon aristatus Miq [OA]. Increasing extraction temperature and time decreased the antioxidant activity and increased the total potassium and phenolic compound contents of the herb infusions. Using response surface methodology (RSM), the appropriate extraction condition was 74.6°C for 41 minutes. The most acceptable formula contains a % weight ratio (w/w) of 14:35:27:17of IC: ML: HC: OA...
Source: International Journal of Food Engineering - July 29, 2009 Category: Food Science Tags: Food Processing Source Type: journals

Effect of Guar Gum on Dough Stickiness and Staling in Chapatti-An Indian Unleavened Flat BreadEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Chapatti, Indian unleavened flat bread made of whole-wheat flour, is traditionally prepared in households by hand sheeting of dough followed by baking on hot griddle and is consumed fresh. Investigations were made to study the effect of guar gum on whole wheat chapatti dough stickiness and its effect on staling of chapatti during storage. Guar gum was incorporated at various levels ranging between 0.25-1.0% w/w of whole wheat flour. Chapatti dough was prepared and evaluated for dough stickiness using Chen-Hoseney dough stickiness probe. Chapattis were prepared and monitored for staling parameters such as water soluble star...
Source: International Journal of Food Engineering - July 28, 2009 Category: Food Science Tags: Food processing Source Type: journals

Co-Production of Betacyanine and Eau-De-Vie from Red Beets (Beta vulgaris)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
An improved process with commercial wine yeast Saccharomyces cerevisiae Montrachet was developed for co-production of betacyanine (a natural red beet pigment) and red beet eau-de-vie from the juice of red beet roots (Beta vulgaris). Red beet wines contained more than 55 g/L ethanol and approximately 0.95 g/L betacyanine. The samples of red beet eau-de-vie prepared by distillation of red beet wines had 180 g/L ethanol and the stillages contained nearly 2.5 g/L betacyanine. (Source: International Journal of Food Engineering)
Source: International Journal of Food Engineering - July 27, 2009 Category: Food Science Tags: Food processing Source Type: journals

Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava StarchesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, starches were extracted from two cultivars of local Irish potatos (Solanum tuberosum,) and tree cultivars of local Cassava (Manihot esculanta). These starches and a commercial Irish potato starch (IPS), where characterized with respect to their physico-chemical and functional properties. Significant differences (P (Source: International Journal of Food Engineering)
Source: International Journal of Food Engineering - July 27, 2009 Category: Food Science Tags: Food Science and technology Source Type: journals

Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface MethodologyEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Response surface methodology was used to determine the optimum processing conditions that yield maximum water loss and weight reduction and minimum solid gain during osmotic dehydration of radish in salt solution. The experiments were conducted according to Central Composite Design (CCD). The independent process variables for osmotic dehydration process were temperature (25 - 45°C), processing time (30 -150 minutes), salt concentrations (5 - 25% w/w) and solution to sample ratio (5:1 - 25:1). The osmotic dehydration process was optimized for water loss, solid gain, and weight reduction. The optimum conditions were found t...
Source: International Journal of Food Engineering - July 23, 2009 Category: Food Science Tags: Food technology Source Type: journals

Efficiency of Electrolyzed Oxidizing Water for Inactivation of Salmonella spp. and Inoculated Shell EggsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The risk of a salmonellosis outbreak from consuming contaminated eggs is a societal and governmental concern. The bactericidal efficiency of electrolyzed oxidizing (EO) water for inactivation of salmonella and artificially inoculated shell eggs were evaluated in this study. The effects of available chlorine concentration (ACC, 0.1-2.0 mg/l) and pH value (2.3, 3.5, 4.6, 5.7 and 6.5) on the bactericidal activity of EO water were investigated by using pure cultures (7.0-8.0 log10 CFU/ml) of Salmonella pullorum and Salmonella enteritidis strains. EO water was effective for inactivation of both pathogens. The bactericidal activ...
Source: International Journal of Food Engineering - July 22, 2009 Category: Food Science Tags: Food engineering Source Type: journals

Performance Evaluation of Absorbent Materials in Evaporative Cooling System for the Storage of Fruits and VegetablesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
An experimental storage based on the principle of evaporative cooling was designed to evaluate the performance of three natural absorbent fiber materials to be used as cooling pads. The absorbent materials were jute, hessian and cotton waste. The performance criteria included cooling efficiency, material performance and total amount of heat load removed from the evaporative cooler. The results showed that under the no-load condition, the average cooling efficiency was highest for jute at 86.2%, compared to 76.3% for cotton waste and 61.7% for hessian fiber. Materials performance tests results showed that the highest resist...
Source: International Journal of Food Engineering - July 21, 2009 Category: Food Science Tags: Agricultural/Food Engineering Source Type: journals

Fractionation of Skim Milk by an Integrated Membrane Process for Yoghurt Elaboration and Lactose RecuperationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A combined membrane process has been used to fractionate skim milk. Microfiltration and ultrafiltration were employed to obtain concentrates with different protein/lactose ratios depending on the volume concentration ratio to produce protein enriched yoghurt. Nanofiltration has been used for lactose recovery from the ultrafiltration permeate with partial demineralization, while the permeate water of NF can be reused or recycled. Feed, permeate, concentrates and yoghurt have been physicochemical characterized and compared with commercial products. The obtained yoghurts have a smooth aroma and an agreeable taste, the protein...
Source: International Journal of Food Engineering - July 20, 2009 Category: Food Science Tags: membrane technology milk yoghurt lactose Source Type: journals

The Effect of Moisture Content on Colour Characteristics of WalnutsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The size, colour, level of internal damage and external damage of walnuts are four important quality factors. Colour properties ('L', 'a', 'b', hue angle and chroma values) of Bilecik, Yalova-1 and Yalova-3 shelled walnut varieties as a function of moisture content were determined. The average 'L' values of shelled walnuts decreased with increase in moisture content for Bilecik, Yalova-1 and Yalova-3 walnut varieties. All colour characteristics were affected by the moisture content studied. (Source: International Journal of Food Engineering)
Source: International Journal of Food Engineering - July 16, 2009 Category: Food Science Tags: food properties Source Type: journals

Development of Image Based Modeling for Determination of Oil Content and Days Estimation for Harvesting of Fresh Fruit BunchesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, the relationship of oil extraction rate (OER) and fruit ripeness will be determined. The sample of oil palm fruits was collected from the unripe until the overripe stage and the oil content of the mesocarp for fresh fruit bunches (FFB) was extracted by using bunch analysis procedure to get the oil extraction rate. Using the same samples of FFB, the pixel value of images which measure in hue, was determined by developed image analysis software. The images were captured under an outdoor environment in an oil palm plantation. The sunlight intensity of environment was recorded using Extech light meter at various...
Source: International Journal of Food Engineering - July 7, 2009 Category: Food Science Tags: Agriculture Engineering Image Based Modelling Source Type: journals

Predictive Modeling of Salmonella Species Inactivation in Ground Pork and Turkey during CookingEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objective of this study was to evaluate the ability of the Weibull distribution to predict the inactivation of Salmonella in three meat products cooked under isothermal and non-isothermal conditions. Ground turkey thigh (5.09% fat, pH 6.45), turkey breast (0.47% fat, pH 6.04) and pork (17.04% fat, pH 6.36) were inoculated with an 8 strain Salmonella cocktail. The meat was cooked isothermally at 50, 54, 58, 62 and 66ºC, and non-isothermally at two heating rates (5 or 10 ºC/min) to 54, 60 and 66 ºC. Surviving Salmonella were enumerated at intervals during the cooking process. Isothermal survival curves were described ...
Source: International Journal of Food Engineering - July 7, 2009 Category: Food Science Tags: Predictive modeling Source Type: journals

Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various CulturesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Pre-fermented douchi, also called douchi qu, is a salt-free semi-product of a Chinese traditional fermented soybean food (douchi), which is classified into three types, that is, Aspergillus-type, Mucor-type and Bacteria-type. In this work, angiotensin I-converting enzyme (ACE) inhibitor activities of douchi qu started by different types of cultures were compared. It was found that douchi qu fermented with Aspergillus oryzae, Mucor wutungkiao, Bacillus subtilis natto and Bacillus subtilis B1 showed significantly different (p < 0.05) ACE inhibitor activities with decreasing IC50 values of 0.4991, 0.3535, 0.2294 and 0.0901 mg...
Source: International Journal of Food Engineering - July 5, 2009 Category: Food Science Tags: Food properties Source Type: journals

Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) SlicesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effects of air temperature (50, 60 and 70°C), sample thickness (2, 4 and 6mm) and pretreatment conditions (hot water blanching, 1 and 3% sodium metabisulphite solutions) on the drying characteristics and kinetics of okra were investigated using a convective hot air dryer at a flow rate of 1.5m/s. It was observed that pretreatment conditions, sample thickness and drying air temperature significantly (P (Source: International Journal of Food Engineering)
Source: International Journal of Food Engineering - June 27, 2009 Category: Food Science Tags: Drying of Foods Source Type: journals

Computer Modelling and Simulation of Bakeries' Production PlanningEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study gives a real-life example of how to use ARENA to model a complete production line in an efficient way. (Source: International Journal of Food Engineering)
Source: International Journal of Food Engineering - May 15, 2009 Category: Food Science Tags: Modelling and Simulation - Artificial Intelligence in Food Engineering - Software Development for Food Processing - Simulation with Arena - Virtual Reality Source Type: journals

Effect of Fines on Agglomeration in Spray Dryers: An Experimental StudyEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Agglomeration in spray dryers occurs by overlapping the spray patterns of multiple liquid nozzles and the airstreams containing recycled fine powder. In this work, the role of the recycled fines stream is explored by measuring the extent of agglomeration. Two scales are investigated, a small-scale dryer with nominal capacity of ~ 1 kg/h and a pilot-scale dryer of ~ 75 kg/h. Experiments were designed to investigate a number of parameters at three levels: low, medium and high about midpoints that represent typical operation at each scale. These operating points are representative of those available, or potentially available...
Source: International Journal of Food Engineering - May 5, 2009 Category: Food Science Tags: Food Engineering Chemical Engineering Source Type: journals

Drying Strategies for Fluidized-Bed Drying of PaddyEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The main objective of this work was to determine an effective moisture diffusivity of long grain rice during fluidized-bed drying (FBD) with inlet drying temperatures ranging of 40-150°C by 10°C/step and to investigate the specific energy consumption of the FBD process. Three initial moisture contents of the local indica paddy were set at 25.0, 28.8 and 32.5% dry-basis. The experimental results of thin-layer fluidized-bed drying for the long grain rice variety were determined and statistically analyzed by non-linear regression method. The results showed that an effective diffusion coefficient was highly dependent on the ...
Source: International Journal of Food Engineering - May 5, 2009 Category: Food Science Tags: Agricultural Engineering or Drying Source Type: journals

Study on β-Galactosidase Isolation, Purification and Optimization of Lactose Hydrolysis in Whey for Production of Instant Energy DrinkEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Four yeast cultures, Kluyveromyces marxianus, Kluyveromyces fragilis, Saccharomyces marxianus and Saccharomyces fragilis, were selected for isolation of β-galactosidase. Enzyme activity was measured for all four strains and found Kluyveromyces marxianus (177 ONPG unit/ml) to have the highest activity. Experimental whey was hydrolyzed with the enzyme extracted from K. marxianus, and the concentrations of enzyme used were 0.5, 1.0, 1.5, 2.0 and 2.5 ml of enzyme per litre of whey. The percentage of lactose hydrolysis was found to be a maximum of 80% in 60 minutes time for the enzyme concentration of 2.0 ml/ litre of whey. (S...
Source: International Journal of Food Engineering - April 24, 2009 Category: Food Science Source Type: journals

Induction and Repression Kinetics of Fungal Beta-Fructofuranosidase in Submerged CultureEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Invertase production by Aspergillus niger in submerged culture was evaluated under different concentrations of sucrose and glucose. When the initial concentration of sucrose was increased from 6.25 to 50 gL-1, a higher biomass production (6.1 gL-1) was observed. The biomass production was increased 4 times more when a glucose-sucrose combination was used as substrate (26.31 gL-1). The strain A. niger produced extracellular beta-fructofuranosidase activity at all test concentrations of the substrate and the highest enzymatic activity (3873 UL-1) was obtained when sucrose was used at 12.5 gL-1. However, with a glucose-sucros...
Source: International Journal of Food Engineering - April 22, 2009 Category: Food Science Tags: Food Biotechnology Source Type: journals

Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of YogurtEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effects of incubation temperature (35-45oC), starter culture level (0.003-0.006%, w/v), and milk total solids content (12.32-15.68%, w/v) on the rheological properties of yogurt were investigated using central composite rotatable design (CCRD) and response surface methodology (RSM). Gelation time during milk fermentation and apparent viscosity of yogurt stored for 3 days were the rheological parameters studied. The results revealed that the gelation time and apparent viscosity of yogurt were significantly affected (P < 0.1) by incubation temperature, starter culture level, and total solids. Incubation temperature had t...
Source: International Journal of Food Engineering - April 12, 2009 Category: Food Science Tags: Rheological Properties Source Type: journals

Thermomechanical Property of Rice Kernels Studied by DMAEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The thermomechanical property of the rice kernels was investigated using a dynamic mechanical analyzer (DMA). The length change of rice kernels with a loaded constant force along the major axis direction was detected during temperature scanning. The thermomechanical transition occurred in rice kernels when heated. The transition temperatures were determined as 47°C, 50°C and 56°C for the medium-grain rice with the moisture contents of 18.1%, 16.0% and 12.5% (wet basis), respectively. Length change of the rice kernels increased with the increase of the temperature and moisture content. Among the four rice varieties inves...
Source: International Journal of Food Engineering - April 12, 2009 Category: Food Science Tags: Food Properties Source Type: journals

The Effect of De-Oiled Rice Bran for Single Cell Protein Production Using Fungal Cultures under Solid State FermentationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In the present work, de-oiled rice bran (DOB) was exploited for SCP production using three different fungi, namely, Aspergillus oryzae MTCC 1846, Trichoderma viride NRRL 1186 and Aspergillus niger MTCC 1842 under solid state fermentation. DOB was found to contain 9% protein, 39% cellulose, 28% hemicellulose and 24% lignin. All the three cultures have shown more specific growth rate when grown on glucose in comparison to maltose and cellulose. The specific growth rates on glucose were 0.203, 0.201 and 0.196 h-1 and on maltose were 0.173, 0.171, 0.169 h-1 for A. oryzae MTCC 1846, T. viride NRRL 1186 and A. niger MTCC 1842, r...
Source: International Journal of Food Engineering - April 12, 2009 Category: Food Science Tags: Food biotechnology Source Type: journals

Discriminating Structural Characteristics of Starch Extrudates through X-ray Micro-tomography using a 3-D Watershed AlgorithmEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
X-ray micro-tomography (XMT) was used to characterise the pore structure of two open-cell biopolymer foams (starch extrudates). A three-dimensional watershed algorithm was applied to XMT images to segment pore structure. Distributions of pore sizes and interconnecting pore aperture sizes were determined and pore geometry was visualised. The technique was used to analyse samples having an inhomogeneous porosity distribution. Results were not sensitive to threshold values set during image analysis. Pore size and pore aperture distributions were extracted. Pore size was based on volume fraction, aperture size was based on are...
Source: International Journal of Food Engineering - April 3, 2009 Category: Food Science Tags: Food Microstructure Characterisation Source Type: journals

Lipase-Catalyzed Acyl-L-Carnitines Synthesis in [Bmim]PF6 Ionic LiquidEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In order to significantly improve the biosynthesis of acyl-L-carnitines catalyzed by lipase, there must be an efficient and suitable reaction medium that is not only polar but also hydrophobic. [Bmim]PF6, which satisfies the above two requirements, was applied as the medium. The optimal reaction conditions were: for isovaleryl-L-carnitine, 0.22aW, 200mg molecular sieves, 60ºC, 4:1 of molar ratio (fatty acid:L-carnitine), 150rpm and 60h; for octanoyl-L-carnitine and palmitoyl-L-carnitine, 0.22aW, 250 mg molecular sieves, 5:1 of molar ratio (fatty acid:L-carnitine), 200rpm, 48h, 60ºC (octanoyl-L-carnitine) and 65ºC (palmi...
Source: International Journal of Food Engineering - March 31, 2009 Category: Food Science Tags: Food biotechnology Source Type: journals

Optimization of a Convective Air Flow Solar Food DryerEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A solar food dryer, previously developed for personal and small community use, was the object of this optimization study. Based on previous research of convective solar food dehydrators, several dryer parameters were identified for this study. Chimney height and dryer product load were two factors tested in a central composite experimental design. Dryer product load was found to produce a maximum efficiency of the dryer when fifteen product-filled trays were inserted in the dryer. Maximum efficiency was observed at the maximum chimney height tested. Post-optimization configuration compared with pre-optimization configurati...
Source: International Journal of Food Engineering - March 16, 2009 Category: Food Science Tags: Food Dehydration Solar Energy Source Type: journals

Extrusion Processing of Starch FilmEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Processing behaviors of starch film using a twin screw extruder were studied; in particular the effect of processing conditions, such as temperature, screw speed, feeding speed, and water content, on the extrusion torque and die pressure were systematically investigated. A specific focus of this work was to investigate the effect of amylose/amylopectin ratio containing in cornstarch on the film processing and performances. It was found that the processibility was decreased as the amylose content increased. Pre-mixing and equilibration improve the processibility of starch films, especially for the high amylose starches. The...
Source: International Journal of Food Engineering - March 16, 2009 Category: Food Science Tags: polymer processing Source Type: journals