DYNAMIC EVALUATION OF THE DEHYDRATION RESPONSE CURVES OF FOODS CHARACTERIZED BY A POULTICE-UP PROCESS USING A FISH-PASTE SAUSAGE. I. DETERMINATION OF THE MECHANISMS FOR MOISTURE TRANSFER

In order to discern the mechanism for the transfer of moisture in foods as they are drying, the pore structure of food and the distribution of moisture in food matrices were studied in detail by using a fish-paste sausage that was prepared with various contents ofmo isture (W ₀). A uniform distribution ofmois ture was achieved with a poultice-up process. The void fractions (V_f ) that occurred as a result ofchanges in the pore structure of the food were evaluated from a graphical analysis of SEM photographs on a cross-sectional observation ofthe sausage. The V_f -values obtained changed drastically depending on the W₀ and were classified into two regions: I (W ₀ > 100%-d.b.), which gave V_f = 0.10 ± 0.08, and II (W ₀ < 100%-d.b.), which gave V_f = 0.24 ± 0.05 at a drying temperature of 35°C. For the analysis ofmois ture state, the temperature-programmed desorption (TPD) profiles and the correlation time ofwater protons evaluated from nuclear magnetic resonance (NMR) were effectively used. The results produced three states ofmois ture: weakly and strongly restricted water at Region I and gaseous water at Region II.     

Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods

In this study, the effects of three different drying methods (freeze drying, oven drying, and vacuum oven drying) on bioactive (total phenolics, total flavonoids, condensed tannin and total hydrolyzable tannin contents, antiradical activity, and antidiabetic activity) and some physicochemical (dry matter, ash, water activity (a _w ), color, protein, hydroxymethylfurfural, glucose and fructose content) properties of persimmon fruit were investigated. Simplex lattice mixture design methodology was applied to determine the best solvent mixture for the extraction of phenolics from the samples. It was found that the mixture of acetone:water at the ratio of 50:50 % (v/v) was the best solvent mixture for the extraction. The persimmon powder sample obtained from freeze drying showed significantly (p <0.05) higher bioactivity values than oven- and vacuum-oven-dried samples. Antiradical activity changed significantly depending on the drying method employed and it was superior in freeze-dried samples than that of the other drying methods.     

Temperature Changes during Microwave-Vacuum Drying of Sliced Carrots

Abstract

The temperature changes during microwave-vacuum drying of sliced carrots were investigated. Sliced samples were dried to 7–10% moisture content (wet basis) at a wide range of microwave power and vacuum pressure levels. The experiments showed that for sample thickness less than 8 mm, the core temperature of the sample was the same as its surface temperature, with uniform temperature distribution within the sample. However, for sample thickness more than 8 mm, temperature gradient developed along the thickness of the sample. The experiments also showed that, with the decrease of moisture content X _w (dry basis), for samples with thickness ≤ 8 mm, the drying process of sliced carrots experienced three distinct periods: a warming-up period (X _w  = 7.68) without removal of moisture when the product temperature increased linearly with drying time until it reached the corresponding saturation temperature of water in the food at the vacuum pressure; a constant temperature period (2 ≤ X _w  < 7.68) in which most of moisture evaporated and flowed out of the sample efficiently with little resistance; and a heating-up period (X _w  < 2) in which the drying rate decreased and sample temperature increased rapidly. The mathematical models for predicting sliced sample temperature were also developed based on the energy conservation and regression of the experimental date.     

DYNAMIC EVALUATION OF THE DEHYDRATION RESPONSE CURVES OF FOODS CHARACTERIZED BY A POULTICE-UP PROCESS USING A FISH-PASTE SAUSAGE. II. A NEW TANK MODEL FOR A COMPUTER SIMULATION

For a computer simulation of dehydration curves of foods, a new tank model is proposed that uses fish-paste sausage for drying that is accompanied by a poultice-up process. The model is proposed separately and is dependent on the moisture contents in Regions I (W ₀ > 100%-d.b.) and II (W ₀ < 100%- d.b.) and described by a two-term exponential expression for the two-tank model in Region I and a single-term exponential expression for a single tank model in Region II. The dehydration constants that appeared in the two equations could be evaluated quantitatively by the TPD, NMR, and SEM data obtained. By using the model equations, all the dehydration curves obtained under any drying condition were simulated, and the calculated curves agreed satisfactorily with the experimental curves derived from various drying conditions.     

Laser light-scattering studies of soluble high performance fluorine-containing polyimides

Two sets of soluble high performance polyimides synthesized from 2,2′-bis(3,4-dicarboxyphenyl)hexafluoropropane dianhydride (6FDA) and 2,2′-(trifluoromethyl)-4,4′-diaminobiphenyl diamine (PFMB), and from 2,2′-bis(trifluoromethyl)-4,4′,5,5′-biphenyl-tetracarboxylic dianhydride (HFBPDA) and 2,2′-(trifluoromethyl)-4,4′-diaminobiphenyl diamine (PFMB) have been investigated by static and dynamic laser light scattering (LLS) in tetrahydrofuran (THF) at 30°C. The calibrations, for 6FDA-PFMB: <R_g> (nm) = 3.87 × 10^?2 <M_w> ^0.568, <R_h> (nm) = 2.38 × 10^?2 <M_w>^0.560 and <D> (cm²/s) = 2.13 × 10^?4 <M_w>^?0.560; for HFBPDA-PFMB: <R_g> (nm) = 2.24 × 10^?2 <M_w>^0.626, <R_h> (nm) = 1.27 × 10^?2 <M_w>^0.621 and <D> (cm²/s) = 3.99 × 10^?4 <M_w>^?0.621, have been established, where <M₂>, <R_g>, <R_h> and <D> are the weight-average molar mass, the root mean square z-average radius of gyration, the z-average hydrodynamic radius and the z-average translational diffusion coefficient, respectively. A combination of <M_w> and the translational diffusion coefficient distribution G(D) leads to the calibrations of D (cm²/s) = 2.41 × 10^?4M^?0.564 and D (cm²/s) = 6.16 × 10^?4M^?0.656 for 6FDA-PFMB and HFBPDA-PFMB, respectively, where D and M correspond to monodisperse species. With these calibrations, we can convert a translational diffusion coefficient distribution G(D) into a corresponding molar mass distribution f_w(M). On the basis of the Kratky-Porod wormlike chain model, the persistence lengths (q) were found to be ? 3.3 nm and ? 4.5 nm, respectively, for 6FDA-PFMB and HFBPDA-PFMB, which indicates that both polyimide chains have an extended conformation. In addition, <R_g> / <R_h> ? (1.7-1.9) shows that they are in coil conformation. Therefore, we conclude that both polyimides have an extended coil conformation.     

Stereocomplex formation between poly(L‐lactic acid) and poly(D‐lactic acid) with disproportionately low and high molecular weights from the melt

Poly(L ‐lactic acid) (PLLA) and poly(D ‐lactic acid) (PDLA) with very different weight‐average molecular weights (M_w) of 4.0 × 10³ and 7.0 × 10⁵ g mol^?1 (M_w(PDLA)/M_w(PLLA) = 175) were blended at different PDLA weight ratios (X_D = PDLA weight/blend weight) and their crystallization from the melt was investigated. The presence of low molecular weight PLLA facilitated the stereocomplexation and thereby lowered the cold crystallization temperature (T_cc) for non‐isothermal crystallization during heating and elevated the radial growth rate of spherulites (G) for isothermal crystallization, irrespective of X_D. The orientation of lamellae in the spherulites was higher for the neat PLLA, PDLA and an equimolar blend than for the non‐equimolar blends. It was found that the orientation of lamellae in the blends was maintained by the stereocomplex (SC) crystallites. Although the G values are expected to decrease with an increase in X_D or the content of high‐molecular‐weight PDLA with lower chain mobility compared with that of low‐molecular‐weight PLLA, G was highest at X_D = 0.5 where the maximum amount of SC crystallites was formed and the G values were very similar for X_D = 0.4 and X_D = 0.6 with the same enantiomeric excess. This means that the effect of SC crystallites overwhelmed that of chain mobility. The nucleating mechanisms of SC crystallites were identical for X_D = 0.1–0.5 in the T_c range 130–180 °C. Copyright © 2011 Society of Chemical Industry     

Studies on drying and swelling of PAAm‐NIPA composites in various compositions

The steady‐state fluorescence technique was introduced for studying the drying and swelling of disc‐shaped PAAm‐NIPA composites. Disc‐shaped gels were formed with various acrylamides (AAm) and N‐isopropylacrylamides (NIPA) by free radical crosslinking copolymerization in water. Composites were prepared with pyranine (Py) doped as a fluorescence probe. Scattered light, I_sc, and fluorescence intensities, I, were monitored during drying of these gels. The fluorescence intensity of pyranine increased and decreased as drying and swelling time increased respectively for all samples. The Stern‐Volmer equation combined with moving boundary and Li‐Tanaka models were used to explain the behavior of I during drying and swelling, respectively. It was found that the desorption coefficient, D, increased as NIPA contents were increased for a given temperature during drying. However, the cooperative diffusion coefficient, D₀, increased as NIPA contents were decreased during swelling at a given temperature. Supporting gravimetrical and volumetric experiments were also carried out during drying and swelling of PAAm‐NIPA composites. It was observed that NIPA contents affect the drying and swelling process. POLYM. COMPOS., 2011. © 2011 Society of Plastics Engineers     

Modeling Alcohol Dehydrogenase Catalysis in Deep Eutectic Solvent/Water Mixtures

The use of oxidoreductases (EC1) in non-conventional reaction media has been increasingly explored. In particular, deep eutectic solvents (DESs) have emerged as a novel class of solvents. Herein, an in-depth study of bioreduction with an alcohol dehydrogenase (ADH) in the DES glyceline is presented. The activity and stability of ADH in mixtures of glyceline/water with varying water contents were measured. Furthermore, the thermodynamic water activity and viscosity of mixtures of glyceline/water have been determined. For a better understanding of the observations, molecular dynamics simulations were performed to quantify the molecular flexibility, hydration layer, and intraprotein hydrogen bonds of ADH. The behavior of the enzyme in DESs follows the classic dependence of water activity (a_W) in non-conventional media. At low a_W values (<0.2), ADH does not show any activity; at higher a_W values, the activity was still lower than that in pure water due to the high viscosities of the DES. These findings could be further explained by increased enzyme flexibility with increasing water content.     

Effect of outlet drying temperature and milk fat content on the physicochemical characteristics of spray-dried camel milk powder

Abstract

A composite face-centered experimental design was used to investigate the influence of spray drying conditions on the physicochemical characteristics of camel and cow milk powders. Response surface methodology (RSM) was deployed to appraise the effects of these processing parameters (the outlet drying temperature and the milk fat content) on water activity (a_w), glass transition temperature (T_g), bulk density, and free fat quantity. According to RSM analysis, it was noticed that the a_w and the T_g were primarily influenced by the outlet drying temperature instead of by milk fat content. Our results highlighted the negative effects of milk fat content and of the outlet drying temperature on the bulk density as well as on the free fat quantity of camel milk powder. Likewise, our findings underlined the negative effect of the outlet drying temperature on the bulk density of cow milk powder. However, the increase of fat content has led to the overexposure of fat at the free surface of the cow milk powder. Our results suggested a marked similarity of the overall thermodynamic behavior of both milks, during drying. Nevertheless, some differences were highlighted regarding the structuring of the particles of camel milk powder.     

Development of cantaloupe (Cucumis melo) pulp powder using foam-mat drying method: Effects of drying conditions on microstructural of mat and physicochemical properties of powder

In this study, the effects of drying conditions on moisture content, water activity (a_w), dissolution time, solubility, hygroscopicity, β-carotene, color, glass transition temperature (T_g), and sticky point temperature (T_s) of foam-mat-dried cantaloupe pulp powders and microstructure of dried cantaloupe pulp foams were investigated. Drying was performed in three temperatures (40, 55, and 70°C) on 3- and 5-mm thicknesses. The analysis of scanning electron microscopy micrographs with grey-level co-occurrence matrix showed that there is wide porous structure of dried foams at higher speeds drying. The temperature increase reduced moisture content and a_w, and increased hygroscopicity, and thickness rise increased moisture content and a_w and consequently decreased powders’ hygroscopicity under the same thickness and drying temperature, respectively. Increase in drying temperature would increase the reconstitution speed of powders into water and therefore the dissolution time decreased. In addition, results showed that the powder produced at 40°C have higher β-carotene content than those of produced at 55 and 70°C. With increasing drying temperature from 40 to 70°C, Lightness parameter (L) was increased while redness parameter (a) was decreased. The T_g and T_s were compared by plotting them in a graph against moisture content. For all drying processes the T_s was higher than the T_g. The drying conditions at 70°C (higher drying temperature) and 3?mm (lower thickness) led to a shorter drying time and consequent lower energy demand to produce a powdered cantaloupe pulp with high stability (low moisture content, a_w, and high T_g and T_s) and reconstitution speed of powder into water.     

EFFECT OF DRYING METHOD ON SHRINKAGE AND POROSITY

ABSTRACT

The effect of drying method on bulk density, particle density, specific volume and porosity of banana, apple, carrot and potato at various moisture contents was investigated, using a large set of experimental measurements. Samples were dehydrated with five different drying methods: conventional, vacuum, microwave, freeze and osmotic drying. A simple mathematical model was used In order to correlate the above properties with the material moisture content. Four parameters with physical meaning were incorporated in the model: the enclosed water density p_w, the dry solid density p_s, the dry solid bulk density p_bo and the volume shrinkage coefficient β'. The effect of drying method on the examined properties was taken into account through its effect on the corresponding parameters. Only, dry solid bulk density was dependent on both material and drying method. Freeze dried materials developed the highest porosity, whereas the lowest one was obtained using conventional air drying.     

Effect of hot-air oven dehydration process on water dynamics and microstructure of apple (Fuji) cultivar slices assessed by LF-NMR and MRI

Abstract

Non-destructive analysis of water dynamics during drying is of importance for quality control of food products. In this study, different water dynamics and migration in Fuji apple slices dried at various hot-air oven temperatures, i.e. 50, 60, 70, and 80?°C and air velocity at 0.2 m/s were monitored using low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). Multi-exponential fitting of the transverse relaxation T₂ parameter demonstrated four distinct water peaks in all samples corresponding to strongly bound, lightly bound, entrapped/immobilized, and free water as follows: T₂₁ in the range of 0.01–1?ms, T₂₂ in the range of 1–10?ms, T₂₃ in the range of 10–100?ms, and T₂₄ in the range of 100–1000?ms, respectively. The water content was measured and analyzed by the traditional technique using the oven drying method. The overall results were highly significant, depicting that the transverse relaxation times T₂₄, signal per mass of the free water A₂₄, and water content significantly decreased (p< 0.05), while the color (L*, a*, b*) and shear force (SF) curves increased with extended drying. Furthermore, good correlations were observed between the LF-NMR parameters and color, water content, and SF in differently processed samples during the dehydration process. Scanning electron microscopy (SEM) and MRI provided the structural changes and spatial water distributions during the drying process. LF-NMR exhibited great potential in evaluating the various water dynamics and quality of Fuji cultivar apples during the drying process.

Abbreviations: AA: ascorbic acid; ANOVA: analysis of variance; CPMG: Carr-Purcell-Meiboom-Gill; DW: distilled water; F: Fuji; LF-NMR: low-field nuclear magnetic resonance; MRI: magnetic resonance imaging; SE: spin-echo; SEM: scanning electron microscopy; SF: shear force; SIRT: simultaneous iterative reconstruction technique; TE: echo time; TR: repetition time.     

COLLAPSE OF STRUCTURE DURING DRYING OF CELERY

ABSTRACT

Collapse of structure of foodstuffs during air drying affects quality. In many materials the soluble components, mainly sugars, are an important part of the tissue in which case collapse may be related to their glass transition temperature (T_g). It has been speculated that collapse occurs at a temperature (T_c) related to, but greater than, T_g. Plant tissues with high moisture contents, such as celery, have low T_gS. Therefore considerable collapse is expected at drying temperatures.

The aim of this study was to determine how air drying temperature affected the quantity characteristics of the tissue. Celery, air dried at temperatures between 5 and 80°C, was examined for volumetric shrinkage, rehydration characteristics and porosity changes. significant shrinkage occurred at all drying conditions. At low water content collapse was limited, probably due to a higher collapse temperature. porosity development was insignificant during drying until the sample was very dry. Lower air-drying temperatures gave a product with improved quality characteristics.     

Spray drying formulation of hollow spherical aggregates of silica nanoparticles by experimental design

The present work employs an experimental design methodology to optimize the spray-drying production of micron-size hollow aggregates of biocompatible silica nanoparticles that are aimed to serve as drug delivery vehicles in inhaled photodynamic therapy. To effectively deliver the nanoparticles to the lung, the aerodynamic size (d_A) of the nano-aggregates, which is a function of the geometric size (d_G) and the degree of hollowness, must fall within a narrow range between 2 and 4 μm. The results indicate that (1) the feed concentration, (2) the feed pH, and (3) the ratio of the gas atomizing flow rate to the feed rate are the three most significant parameters governing the nano-aggregate morphology. Spray drying at a low pH (<7) and at a low feed concentration (<1%, w/w) generally results in nano-aggregates having small geometric and aerodynamic sizes (d_A = d_G ≈ 3 μm) with a relatively monodisperse size distribution. Spray drying at a higher feed concentration produces nano-aggregates having a larger d_G but with a multimodal particle size distribution. A trade-off therefore exists between having large d_G to improve the aerosolization efficiency and obtaining a uniform particle size distribution to improve the dose uniformity.     

AN EXPERIMENTAL STUDY OF THE FALLING RATE PERIOD OF SUPERHEATED STEAM IMPINGEMENT DRYING

ABSTRACT

The drying of paper under impinging jets of superheated steam and air during the falling rate period was investigated in the range of jet temperatures 150 < Tj < 450^oC and basis weights 30 < B < 150 g/m². The equilibrium moisture content of Kraft and TMP paper was measured. The adsorption energy of water on pulp fibers near the boiling point appears lower than the value extrapolated from Prahl s (1968) measurements made in air at lower temperatures. The critical moisture content was determined for superheated steam and air impingement drying. Complete drying rate - moisture content histories are presented for a series of typical conditions.     

Carbon fiber‐reinforced gelatin composites. I. Preparation and mechanical properties

Composites were made from carbon fibers and gelatin using a solvent‐casting or solution‐impregnation technique. Relationships between the fiber volume fraction (Vf), glycerol (plasticizer) content, gelatin content, fiber form, and mechanical properties (tensile strength and modulus, elongation at break, and shear strength) of the composites were investigated. In long carbon fiber gelatin composite (C_L/Gel), tensile strength, modulus, and shear strength increased steadily with the Vf. In the case of a short carbon fiber gelatin composite (C_S/Gel), an initial improvement in tensile strength and modulus was followed by a reduction, whereas the shear strength improved with the Vf and then reached a constant value. The elongation decreased with the Vf for both composites. It is shown that C_L/Gel had higher values of strength, modulus, and elongation than did C_S/Gel at any Vf level. The effects of glycerol and gelatin contents on the mechanical properties of the composites were found to be much less significant as compared to the Vf. According to scanning electron microscopic observation of the fracture surfaces, the fibers were uniformly distributed in the gelatin matrix, but the interfacial adhesion between the gelatin matrix and the carbon fibers was not very good for both composites. Fiber surface modification would be necessary to further improve the mechanical properties of the two composites. © 2000 John Wiley & Sons, Inc. J Appl Polym Sci 75: 987–993, 2000     

Microencapsulation of a Low-trans Fat in Trehalose as Affected by Emulsifier Type

A low-trans fat blend formulated with high linoleic sunflower seed oil (SFO) and a high melting fraction (HMF) of milk fat was encapsulated by freeze-drying emulsions. The selected emulsifiers were a mixed of the palmitic sucrose esters (SE) P-170 and P-1670, sodium caseinate (NaCas) or a blend of SE and NaCas. The ability to retain the core material with time was studied by storing the powders at different water activities (a _w). Efficiency of encapsulation was strongly dependent on emulsifier type. NaCas formulation was more efficient retaining core material during storage. The formulation with a protein and a small surfactant had the lowest performance. The stabilizer also influenced droplet size distribution and matrix crystallinity. For NaCas-stabilized powder volume weighted mean diameter (D _4,3) remained small for up to 2 months of storage (0.56 ± 0.5 μm) and then grew notably in agreement with matrix collapse. There were no significant differences in D _4,3 with water content. For NaCas/SE-stabilized powder, however, D _4,3 was high at the beginning (100 ± 0.5 μm) and then decreased most likely due to particle break-up. Although particle size distribution showed the same behavior for all a _w, retention was strongly dependent on water content. Retention with time was determined by the counteracting effects of these factors.     

Hygroscopic behavior of banana (Musa ssp. AAA) flour in different ripening stages

The objective of this study was to evaluate the hygroscopic behavior of ‘Nanicão’ banana flour at three ripening stages (2–9 °Brix) using moisture sorption isotherms at 25 °C. The flour samples were obtained using a fixed-bed drying process at 60 °C. The BET monolayer procedure was used for the desorption analysis. The Halsey, Henderson, Oswin, Smith, BET and GAB models were fitted to the sorption data. All flours exhibited type II isotherms that were almost superimposed, indicating that the ripening stage of the banana did not alter the hygroscopic behavior of the products. According to the adsorption isotherms, the flour has microbiological stability (a_w < 0.6) at moisture contents below 13 g H₂O/100 g dry base (d.b.). The monolayer moisture content indicated that the drying process of the ‘Nanicão’ banana should not proceed to moisture content lower than 7.10 g H₂O/100 g d.b. to avoid unnecessary power consumption. A type-H3 hysteresis between the adsorption and desorption isotherms of flour was observed. The Oswin, Smith and GAB models provided the best fit for the flour adsorption and desorption data.     

DRYING OF CARROTS IN A FLUIDIZED BED. I. EFFECTS OF DRYING CONDITIONS AND MODELLING

ABSTRACT

Drying curves were determined in a mechanically agitated fluidized bed dryer, at temperatures between 70°C and 160°C, air velocities between 1.1 m/s and 2.2 m/s and stirring rates between 30 rpm and 70 rpm for batch drying of 3 kg lots of carrot slices, measuring the moisture content and shrinking of the particles in time. This was complemented by a study of the rate and degree of swelling of dried carrot particles in water between 20 and 75°C. Drying kinetics were modeled by Fick's second law, for which an optimal agreement with the experimental data was obtained when the effective diffusivity (D _e ) was determined by a correlation based on the air velocity (v), the air temperature (T) and the dimensional moisture content of the carrot particles (X/X _o ). Loss of carotenes is minimized when dehydration is carried out at about 130°C with a drying time below 12 min.