Scaling inline static mixers for flocculation of oil sand mature fine tailings

Operations to reclaim mature fine tailings (MFT) ponds involve flocculation using high‐molecular‐weight polymers, for which inline static mixers are suited. Three different commercial static mixers were utilized to determine mixing parameters corresponding to optimal dewatering performance of flocculated MFT. MFT was treated with polymer solution under different mixing conditions. The dewatering rates passed through a peak with increasing mean velocity, V and Reynolds number, Re of the fluid. The greater the number of mixer elements, the lower the V and Re at which the peak dewatering rate occurred. Mixing parameters such as G‐value, residence time, and mixing energy dissipation rate of the most rapidly dewatering flocculated MFT were dependent on mixer type and setup. In contrast, peak dewatering rates converged when scaled with respect to specific mixing energy, E, demonstrating that E is a suitable scale‐up parameter for inline static mixing to produce optimally dewatering MFT. © 2015 American Institute of Chemical Engineers AIChE J, 61: 4402–4411, 2015     

Twenty-five years of flavor research in a food industry

In the last few decades, flavor research has developed along different main routes. The first step was the discovery of the complex mixtures of volatile components that together build the particular flavors. Apart from this, interest became focused on the taste substances which, through interaction with the flavor carriers, impart aroma to a food. The third main route was the investigation of the deterioration in odor and taste due to oxidative or microbial spoilage. As these investigations progressed, it became clear that these flavor areas show considerable interaction and that, in addition, other sensory impressions of a product as regards shape, texture, color, etc., play a role in the ultimate subjective perception by the consumer. In this way, flavor research has widened into a complex branch of science, and it is becoming more and more apparent that consumer testing that encompasses all the elements mentioned above will have to indicate the real preferences of the public. presented at the AOCS Meeting, New Orleans, April 1976.     

An oil fraction from edible beef tallow as a constituent of whey-soy drink mix

In order to increase its potential as a food ingredient, an oil fraction derived from a commercial edible beef tallow was substituted for soybean oil in a formulation designed to yield a spray-dried free-flowing powder readily reconstitutable with water to yield a nutritious beverage. If desired, the beverage powder could be fortified with a vitamin-mineral premix containing iron. After 6 months of storage at 37 C, no significant difference in flavor score was observed between samples containing the beef tallow oil fraction and control samples containing soybean oil. There was also no significant difference in flavor scores received by samples containing the beef tallow oil fraction fortified with vitamins and minerals and fortified control samples. However, peroxide values were eight times greater in the unfortified control samples. The beef tallow oil fraction warrants further study as a food ingredient in engineered food systems where enhanced oxidative stability is desirable.     

The reconstitution of flavors

The traditional purpose of flavor reconstitution in processed foods is to restore the depleted flavor level and quality. A more recent trend is the impartation of flavor to foods which have none, such as addition of synthetically reconstituted chicken flavor to soya protein and bacon flavor to hydrogenated fat. Flavor reconstitution of such foods can be approached from either a physicochemical study or by the use of organoleptic procedures. For best results a marriage of the two methods is required. The advent of modern gas chromatographic techniques has revolutionized the possibilities for the discovery of new flavor components and for determining the amounts in which they are present in food substances. While much time has been spent in the last 15 years gathering analytical data of this type, rapid progress can be expected in the future by the utilization of this information in areas of flavor reconstitution new to the flavor industry. The usual problems which arise when flavor reconstitution from analytical data is attempted are reviewed. The performance advantages and disadvantages of reconstituted flavors are compared against their natural counterparts. Presented at the AOCS Meeting, Philadelphia, October, 1966.     

Amaranth: a technological alternative in child nutrition

The relative high protein and oil content of amaranth grain and its relative high-protein quality are desirable characteristics to use it as a weaning food. Such a product was prepared with A. caudatus grain. Batches were processed without previous treatment of the grain, washed with water or with a bicarbonate solution. Processing consisted of cooking at atmospheric pressure for 10 min before passing the partially cooked grain through a double drum-drier heated with steam at 70 psi, and at a velocity of 3 rpm. Batches were also processed with the addition of strawberry flavor. All samples were analyzed for damaged starch and fluid characteristics using a 10% concentration, viscosity (by the Brabender amylograph), water absorption and retention, particle size, stability of the suspension, and soluble sugars. The different samples were organoleptically evaluated for acceptability, consistency, astringency, sweetness flavor and aroma, with a 20-member panel. A product with water or with milk and sugar was also evaluated. The results indicated that washing the grain prior to cooking increased the consistency of the product and eliminated the astringency of the grain. Washing also increased water absorption and retention, soluble sugars and the coefficient of consistency. all samples exhibited 100% damaged starch and had a pseudoplastic behavior. The raw grain flour gave a viscosity of 500 UB, while for the processed samples this value increased to 1,420 UB. In general, its acceptability on the part of the panelists was high. It was good for the product with strawberry flavor, but it was even better for the sample without flavor which had been previously washed. These results, as well as others reported on nutritive value, confirm the hypothesis regarding the use of processed whole grain amaranth as a weaning food.     

A review of lecithin chemistry and glandless cottonseed as a potential commercial source

Industrial lecithin can be fractionated as phospholipids and glycolipids after neutral lipids and protein-containing contaminants are removed. The polar lipids are very reactive and are difficult to extract and purify from oilseeds. Their purity and special properties can be improved by a number of methods including solvent fractionation, hydrogenation, sulfonation, and ethoxylation. Studies are determining the role of the polar lipids of lecithin in (a) the synthesis of triglycerides in maturing seeds, (b) the structure of biological membranes, and (c) the molecular basis of the functionality of food ingredients. Lecithin, having both polar and nonpolar groups, has high surface activity and is reactive with both oil and protein, making it an excellent emulsifying agent in food systems; lecithin also slows autoxidation and enzyme hydrolysis of fats. Cottonseed lecithin is low in linolenic acid, prevents flavor deterioration of soybean oil and can be used to stabilize sunflower oil against color change during high temperature use. Gossypol binds to lecithin in oil from glanded cottonseed economically negating it as a commercial source of this product. New cultivars producing glandless, or gossypol-free cottonseed, may have potential as commercial sources of edible lecithin.     

Degradation of low density polyethylene during extrusion. III. Volatile compounds in extruded films creating off‐flavor

This study was aimed at finding a correlation between the experienced off‐flavor in packaged foods and the presence of specific degradation products in PE packaging films. The possibility to trap degradation products by chemical reactions with scavengers, that is, zeolites and maleic anhydride grafted LLDPE, were investigated. This trapping would prevent the degradation products from migrating to the polymer film surface and further into food in contact with the film. This work concludes that off‐flavor in water packed in LDPE‐films depends on extrusion temperature and the content of oxidation products in the polymer film. At lower extrusion temperatures, reactive additives to the LDPE material could control the release of off‐flavor giving components. Adsorbents, such as zeolites, which are able to adsorb degradation products, are effective also at higher extrusion temperatures. The amount of oxidized degradation products in the films correlated well to the perceived off‐flavor in the packed water. The presence of aldehydes and ketones have a clear impact on the off‐flavor. The best correlation between off‐flavor and oxidized components were found for C₇? C₉ ketones, and aldehydes in the range of C₅ to C₈. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 95: 847–858, 2005     

Preparation and simulation of a taro flavor

Flavors represent a small but significant segment of food industry. Taro gives a pleasant nut-like odor when cooked. Taro flavor can be used in many products, so developing a taro flavor is of interests. This paper concentrates on preparation and simulation of taro flavor according to the notes of taro, which are distinct flavors or odor characteristics. The results show that the notes of taro flavor can be classified as caramellic note, roast note, milky note, beany note, green note, aldehydic note, sweet note, nutty note, vegetative note, and fruity note. According to the notes of cooked taro odor and the raw materials selected, a typical taro flavor formula is given. The taro flavor blended is pleasant, harmonious, and has characteristics of the odor of cooked natural taro.     

Degradation of low density polyethylene during extrusion. IV. Off‐flavor compounds in extruded films of stabilized LDPE

This study was aimed at finding a correlation between the experienced off‐flavor in packed foods and the presence of specific degradation products in LDPE packaging films. The possibility to trap degradation products by chemical reactions with scavengers, i.e., a zeolite additive or antioxidants, was investigated This would prevent degradation products from migrating to the polymer film surface and further into food in contact with the film. It was found that off‐flavor noted in water packed in LDPE films depended on extrusion temperature and exposure time for the melt to oxygen, that is, the parameters that influence the contents of oxidation products that are able to migrate from the polymer film. It was also found that adsorption of oxidative degradation products in a zeolite additive or protection of LDPE by using antioxidants could prevent off‐flavor in the packed product (water). However, the antioxidant should be selected with regard to extrusion temperature because thermal instability in the additive might jeopardize the intended effect. Multifunctional antioxidants seem to provide improved protection, the most effective one evaluated in this work being Irganox E201, i.e., vitamin E. Concentrations of oxidized degradation products are well correlated to the perceived off‐flavor in the packed water. The highest correlation between off‐flavor and oxidized components was found for ketones in the range of C₇ to C₉ and aldehydes in the range of C₆ to C₉. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 95: 583–595, 2005     

Food antioxidants and phytochemicals: present and future perspectives

The relatively high concentration of phenolic flavonoids in wines, grapes, green tea, and berry extracts contributes powerful antioxidant properties that may be beneficial by reducing oxidative reactions deleterious to health. Our data showed that polyphenolic compounds in red wine and grapes strongly inhibit the oxidation of human low-density lipoproteins (LDL), a reaction that initiates atherosclerosis and heart diseases. Marked variations were found in antioxidant activity of rosemary, green tea, and berry extracts in different lipid systems. These variations are attributed to differences in partition between phases in various lipid systems. The activities of natural antioxidants are thus very system dependent and their effectiveness in different real food systems is difficult to predict. In addition to preventing LDL oxidation, plant flavonoids may reduce the thrombotic tendencies and inflammatory reactions in the body. The antioxidant activity of phenolic compounds in wine, grapes, green tea, and berry extracts supports the epidemiological evidence that fruits and vegetables may have a cardioprotective effect. More research is needed however to relate the extensive in vitro studies showing the potent antioxidant activities of flavonoids to their potential health effects in the diet.     

How goats learn to distinguish between novel foods that differ in postingestive consequences

To better understand some of the mechanisms that control selection of novel foods differing in postingestive consequences, we offered goats current season's (CSG) and older (OG) growth twigs from the shrub blackbrush (Coleogyne ramosissima). CSG is higher than OG in nitrogen (1.04% v. 0.74%) and it is more digestible in vitro in goat rumen fluid (48% v. 38%). Nevertheless, goats acquire a preference for OG because CSG contains much higher levels of a condensed tannin that causes a learned food aversion. When CSG and OG were offered to goat naive to blackbrush, the goats did not choose either OG or CSG exclusively, but when they finally (1) ate more CSG than OG within a meal (averages of 44 g and 16 g, respectively) and (2) ate enough CSG within the meal to acquire an aversion (average of 44 g), they ingested less CSG than OG from then onward. Accordingly, the change in food selection resulting from postingestive feedback was influenced by the amount of each food ingested within a meal. This was further shown when we varied the amounts of CSG and OG that goats ingested within a meal, and then gave them by gavage the toxin lithium chloride (LiCl). They subsequently ate less of the food eaten in the greatest amount, regardless of whether it was CSG or OG. The salience of the flavor (i.e., taste and odor) of CSG and OG also played a role in the acquired aversion to CSG. Salience evidently was due to a flavor common to both OG and CSG that was more concentrated in CSG. We conclude that the relative amounts of different foods ingested within a meal, and the salience of the flavors of those foods, are both important variables that cause goats to distinguish between novel foods that differ in postingestive consequences.     

Hydrolyzed and autolyzed vegetable proteins as functional food ingredients

Hydrolyzed vegetable or plant protein (H.V.P. or H.P.P.) can be defined as mixtures containing amino acids and frequently other substances such as salt and peptides, obtained by hydrolysis of vegetable proteins. On an industrial scale two types of hydrolytic processes are applied: acid and enzymic hydrolysis. HVP estimated sales in the western world are at least $100 million. Most HVPs are produced for internal use by soup manufacturers, for use as vital meaty or savory flavoring ingredients in bouillons, soups, sauces, processed meat, fish and poultry products and snacks. Other HVPs are more ready-made products, or have obtained additional meat flavor value by careful blending and/or by processes based on Maillard-type reactions. Of substantially less importance is the use of HVP as whipping, foaming or areating agent, as nutritional ingredients or as bread or baking improver. Most of the HVPs used for these purposes are only partially hydrolyzed by enzymes or by alkaline treatment. The legal status of HVP, food ingredient or food additive, and its safety was discussed recently at various locations. So far these discussions have resulted in the tentative conclusions that HVPs are food ingredients which need standardization, and which, at their presently used levels, can be considered as being GRAS.     

Soy proteins for foods centering around soy sauce and tofu

In the Orient, soy proteins have been used for human consumption for centuries, during which various kinds of unique soy protein foods have been established. Some of these products, such as tofu, have a bland flavor, but there are also those products having a distinctive flavor and an aroma like fermented soy sauce. Both types are acceptable for worldwide populations. In earlier times, the consumption of these soy protein foods in the U.S. was mostly confined to Orientals. Recently, however, the koikuchi type of soy sauce has been consumed widely by non-Orientals through nationwide supermarkets. Annual production in the U.S. has reached more than 16,500 kl. Tofu has also become popular in the U.S. because of its bland flavor which enables it to be used in many dishes. Fermented soy sauce is completely different in the constituents of aroma and flavor from chemical soy sauce. Koikuchi shoyu is a typical Japanese type of fermented soy sauce characterized by a strong, appetizing aroma. The fermentation process consists of koji fermentation byAspergillus species and the subsequent brine fermentation, which contains lactic acid and alcoholic fermentations. Miso is a paste product produced through a similar fermentation. Tofu is a soy milk curd product made through a nonfermented process from soy milk.     

A Review of Honeybee Venom Allergens and Allergenicity

Honeybee venom is a source of proteins with allergenic properties which can result in in various symptoms, ranging from local reactions through to systematic life-threatening anaphylaxis, or even death. According to the World Allergy Organization (WAO), honeybee venom allergy is one of the most common causes of anaphylaxis. Among the proteins present in honeybee venom, 12 protein fractions were registered by the World Health Organization’s Allergen Nomenclature Sub-Committee (WHO/IUIS) as allergenic. Most of them are highly immunogenic glycoproteins that cross-react with IgE and, as a consequence, may give false positive results in allergy diagnosis. Allergenic fractions are different in terms of molecular weight and biological activity. Eight of these allergenic fractions have also been identified in honey. This explains frequent adverse reactions after consuming honey in people allergic to venom and sheds new light on the causes of allergic symptoms in some individuals after honey consumption. At the same time, it also indicates the possibility of using honey as a natural source of allergen in specific immunotherapy.     

Effect of different combined moistening and redrying treatments on the physicochemical and sensory capabilities of smoking food tobacco material

Smoking food tobacco material include flue-cured tobacco leaves, expanded stems, and reconstituted tobacco sheets. As the main raw material in the cigarette industry, the quality of flue-cured tobacco leaves is very important to the smoking food products. The effects of different combined moistening and redrying treatments on the physicochemical and sensory changes of flue-cured tobacco leaves have been systemically studied. This work has demonstrated that the steam moistening and low-temperature slow redrying (SM–LTSR) processes can improve the moisture content and color uniformity of tobacco leaves (p?相似文献   

Electrohydrodynamic Drying—A Concise Overview

Electrohydrodynamic (EHD) drying is a novel method of non-thermal processing. The drying can be carried out using either AC or DC high voltages. The thermodynamic considerations regarding the lowering of temperature under EHD drying include rapid rates of evaporation and exothermic interaction of the electric field with a dielectric material. Multi-point and plate electrode systems are efficient in accelerating drying of agricultural materials. Compared to hot air (convective) drying systems, EHD drying systems offer lower food production costs along with superior quality in terms of physiochemical properties such as color, shrinkage, flavor, and nutrient content. Compared to convective and freeze-drying, EHD drying systems, given their simpler design and lesser energy consumption, show great potential for bulk and industrial drying applications.     

Electrohydrodynamic Drying—A Concise Overview

Electrohydrodynamic (EHD) drying is a novel method of non-thermal processing. The drying can be carried out using either AC or DC high voltages. The thermodynamic considerations regarding the lowering of temperature under EHD drying include rapid rates of evaporation and exothermic interaction of the electric field with a dielectric material. Multi-point and plate electrode systems are efficient in accelerating drying of agricultural materials. Compared to hot air (convective) drying systems, EHD drying systems offer lower food production costs along with superior quality in terms of physiochemical properties such as color, shrinkage, flavor, and nutrient content. Compared to convective and freeze-drying, EHD drying systems, given their simpler design and lesser energy consumption, show great potential for bulk and industrial drying applications.     

Biotechnology in relation to the food industry

Biotechnology has been defined in various ways but is essentially the application of biological systems to the manufacturing industries. By implication therefore food biotechnology is the application of plant, animal and microbial systems to the production and industrial processing of food, through the development of new cultivars and livestock strains, of microorganisms with particular characteristics, and thence of new and alternative food raw materials, additives, processing aids, etc. After the publication in 1980 of the report of a joint working party on biotechnology, an appraisal was made of the awareness, interest in and potential applications for biotechnology in the food manufacturing industries. This appraisal was done, firstly, by questionnaire to food-manufacturing companies, trade associations, etc., second, by follow-up discussions with appropriate academic, research institute and industrial experts in the area of biotechnology and, third, as part of a Delphi forecasting exercise. Biotechnology is not new. Indeed, the food and related industries provide potent examples of the traditional application of biotechnology in areas as diverse as the brewing of vinegar and alcoholic beverages, through to the production of cured meats, the application of enzymes to the tenderisation of meats and the production of isomerose from starch. Since foods are biological materials per se, any technological treatments of food are, by definition, applications of biotechnology. There are two primary aspects to food biotechnology. Firstly, the positive application of biological processes in the development of new or improved food products and, second, the application of what we refer to elsewhere as ‘negative biotechnology’. The latter is the application of technological skills to the prevention of undesirable biological change. Both are relevant to the modern food-manufacturing industry and must be considered in parallel. This paper is concerned specifically with the application of positive biotechnology to the food industry. The objective is to summarize some of the findings from our surveys and to indicate areas in which biotechnology developments may be applied in the food-manufacturing industries.     

Lipid-Derived flavors of legume protein products

Legumes contain unsaturated lipids that are susceptible to oxidative deterioration. Enzymic and non-enzymic deterioration of these lipids results in the development of off-flavors. The primary objective of this review is to summarize what is currently known about lipid-derived flavors of soybeans and underblanched pea seeds(Pisum sativum). Identifying the numerous volatile compounds arising from breakdown of lipid hydroperoxides coupled with organoleptic evaluation defines the flavor problem. Major contributors to the green-beaniness of soybeans were found to be 3-cis-hexenal, 2-pentyl furan, and ethyl vinyl ketone. Oxidized phosphatidylchohnes cause some of the bitter taste. The interaction of lipid breakdown products with proteins, carbohydrates, and other constituents can affect flavor characteristics and also increase the problems of their removal from soy protein products. To prepare bland products, it will be necessary to develop processes that effectively remove bound flavor components and prevent formation of derived flavors. Solvent systems based on alcohol have been used to extract flavor principles from soybeans; aqueous alcohol treatment of the intact seed or blanching with hot water or steam inhibits formation of off-flavors in peas and soybeans. A new approach involving infusion of antioxidants into the intact seed to control lipid deterioration during processing and storage is proposed to minimize flavor formation without subsequent undesirable changes in protein which occur with alcohol treatments. Presented at the AOCS Meeting, New Orleans, April 1976.     

Synthesis and isolation of added‐value milk fat derivatives using lipase‐catalyzed reactions and supercritical carbon dioxide

Lipase‐catalyzed reactions and supercritical technology are powerful tools that can be effectively combined for the modification and processing of fats. In addition, both are “green” technologies, which can produce high‐quality, food‐grade products without the need of additional solvents. We show two examples in which milk fat was used as raw material for the production of added‐value derivatives: short‐chain fatty acid ethyl esters, which are natural flavor agents; and a diacylglycerol‐based, potentially superior dietary fat. In both cases we applied a combination of lipases and supercritical carbon dioxide extraction for the synthesis and separation of products.