Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods

Due to the rise of consumer's awareness of fresh foods to health, in the past few years, the consumption of fresh and fresh-cut produces has increased sturdily. Modified atmosphere packaging (MAP) possesses a potential to become one of the most appropriate technologies for packaging fresh and fresh-cut produces. The MAP has advantages of extending the shelf-life, preserving or stabilizing the desired properties of fresh produces, and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods, storage temperature and humidity, gas composition, and the characteristics of package materials. This paper reviews the recent developments highlighting the most critical factors of film and gas on the quality of MAP fresh foods. Although the innovations and development of food packaging technology will continue to promote the development of novel MAP, concentrated research and endeavors from scientists and engineers are still important to the development of MAP that focuses on consumers' requirements, enhancing product quality, environmental friendly design, and cost-effective application.     

Retrogradation—Digestibility Relationship of Selected Glutinous and Non-Glutinous Fresh and Stale Cooked Rice

This study examined the retrogradation and digestibility relationship of fresh and stale cooked rice of three rice varieties: glutinous (TDK11) and non-glutinous (Doongara and floating rice). The effect of rice variety, degree of milling and retrogradation (staling) of cooked rice on the estimated glycaemic index was determined. Although high-glycaemic index values were obtained for fresh cooked rice of all varieties, staling rice at 4^oC for 24 h showed positive effect on floating rice only, yielding intermediate-glycaemic index. The effect of staling on retrogradation rates was corroborated by changes in x-ray diffraction peaks. The thermal and textural properties of rice samples showed higher pasting temperature, final viscosity, and hardness, and lower peak viscosity and adhesiveness for fresh cooked non-glutinous varieties, which were also significantly affected by degree of milling, in terms of hardness, after retrogradation.     

On the Fundamental Solutions of Generalized Thermoelasticity with Three Phase-Lags

The aim of the present work is to derive the fundamental solutions in the linear theory of generalized thermoelasticity with three phase-lags, recently introduced by Roychoudhuri (2007). We consider the case of homogeneous and isotropic bodies and present a solution of the Galerkin-type of field equations. The solution is then used to determine the effects of concentrated loads and heat sources in an unbounded medium. The fundamental solutions of the field equations in case of steady vibrations are also derived.     

A Problem on Elastic Half Space Under Fractional Order Theory of Thermoelasticity

The present work is concerned with the solution of a problem on fractional order theory of thermoelasticity for an elastic medium. We investigate the thermoelastic interactions inside the medium by employing the fractional order theory of thermoelasticity, recently advocated by Sherief et al. (Int. J. Solids Struct., 47, 269–275, 2010). State space approach together with the Laplace transform technique is used to obtain the general solution of the problem. The general solution is then applied to three specific problems on an elastic half space, whose boundary is subjected to (i) a thermal shock (i.e., a step input in temperature and zero stress), (ii) a normal load (i.e., a step input in stress and zero temperature change) and (iii) a ramp type increase in temperature and zero stress. To observe the variations of displacement, temperature and stress inside the half-space we compute the numerical values of the field variables for a particular material by utilizing a numerical method of Laplace inversion. The effects of fractional order parameter on the variations of different fields inside the medium are analyzed graphically.     

Synthesis of economically viable biodiesel from waste frying oils (WFO)

In present communication, waste frying oil (WFO) has been used as a feedstock for biodiesel synthesis. WFO, procured from a local Indian restaurant possessed an acid value of 0.84 mg KOH/g, which is low enough for single step transesterification reaction. Biodiesel (fatty acid methyl esters) was washed after transesterification reaction and the yield got lowered substantially (from 96% to 86.36%) after water washing owing to loss of esters. 30:100 vol% (methanol to oil), 0.6 wt% NaOCH₃, 60°C temperature and 600 rpm agitation in 1 h reaction time was found to be optimum for transesterification reaction. ¹H NMR spectrum showed a high conversion (95.19%) of fatty acids in WFO to biodiesel in 2 h reaction time. Almost complete conversion (99.68%) was attained in 2 h reaction time. © 2011 Canadian Society for Chemical Engineering     

Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions

Foamability and foam stability of dairy-based emulsions, as a function of emulsion droplet size ranging from micron- to nanometre-scale, were investigated. Fat phase (10 % w/w of anhydrous milk fat, stearin or olein fraction) was mixed with 2 % w/w protein solution (sodium caseinate or whey protein concentrate) and homogenised at 3, 10 and 35 MPa to obtain emulsions having particle sizes of about 1.20, 0.60 and 0.20 μm, respectively. The emulsions were cooled down and aged at 4 °C for 48 h to promote crystallisation. No fat coalescence was observed in any of the emulsions, as particle size distribution remained the same upon aging and whipping. It was shown that the smaller the particle size, the higher was the apparent viscosity and the lower was the solid fat content. Higher solid fat content tended to yield better foamability and foam stability. Destabilisation of air cells happened fastest with nanosized fat particles, resulting in shorter half-life of foam.     

Poly(3,4-ethylenedioxythiophene)-ionic liquid functionalized graphene/reduced graphene oxide nanostructures: improved conduction and electrochromism

Nanocomposite assemblies of poly(3,4-ethylenedioxythiophene) (PEDOT), embedded with (a) fluoro alkyl phosphate based ionic liquid functionalized graphene (ILFG) and (b) reduced graphene oxide (RGO) prepared from a modified Hummers' method, have been synthesized. Defect free graphene nanosheets within the size of a few nanometers were achieved in the PEDOT-ILFG nanocomposite. In contrast, structures comprising graphene oxide wrinkles interspersed with the amorphous polymer were obtained in the PEDOT-RGO nanocomposite. X-ray photoelectron spectroscopy showed that neat ILFG was considerably less oxidized as compared to the neat RGO, which ratified the superiority of the ionic liquid functionalization strategy over the conventional chemical approach, for exfoliating graphite. Substantially higher electrochemical activity, improved ionic/electronic conductivity, much faster switching rates, and an almost ballistic enhancement in the electrochromic coloration efficiency attained for the PEDOT-ILFG nanocomposite in comparison to PEDOT-RGO film were irrefutable proofs that demonstrated the ability of the ionic liquid to not only fortify the structure of graphene but also facilitate charge transport through the bulk of the film, by providing less impeded pathways. Since PEDOT-ILFG/-RGO nanocomposites of good uniformity have been achieved, this, to some extent, addresses the challenge associated with the processing of graphene based high performance materials for practical applications.     

Effects of chop length of alfalfa and corn silage on milk production and rumen fermentation of dairy cows

Effects of chop length (shorter = 10 mm or longer = 19 mm) of alfalfa silage and corn silage were determined in 16 midlactation Holstein cows using a 4 × 4 Latin square design with a 2 × 2 arrangement of treatments. Experimental periods were 21 d long and consisted of 14 d of adaptation and 7 d of sampling. Cows received total mixed ration containing (dry matter basis) 44.0% barley grain-based energy supplement, 12.6% protein supplement, and 21.7% longer chop or shorter chop alfalfa silage and 21.7% longer chop or shorter chop corn silage. Reducing the chop length of alfalfa silage and corn silage reduced the average geometric particle length from 14.4 to 11.0 mm and from 14.2 to 10.4 mm, respectively. Reducing the chop length of both silages reduced the proportion of the diets retained by the 8-and 19-mm screen of the Penn State Particle Separator from 55.0 to 46.0% of dry matter. Reducing the alfalfa chop length increased total rumen volatile fatty acids at 4 to 5 h after feeding but did not affect rumen pH at 4 to 5 h after feeding, feed intake, and milk production. Reducing the corn silage chop length increased dry matter intake from 22.3 to 23.2 kg/d, increased rumen pH at 4 to 5 h after feeding from 6.12 to 6.20, but did not alter rumen volatile fatty acids at 4 to 5 h after feeding or milk production. Daily milk yield, milk fat percentage, and milk protein percentage averaged 38.2 kg/d, 2.62%, and 3.29%, respectively, across all diets. The low milk fat percentages suggest that all diets induced subacute ruminal acidosis (SARA), whereas the rumen pH did not indicate SARA. This discrepancy could be due to a difference in the time of rumen pH measurement and the time of the lowest rumen pH. Hence, the pH data need to be interpreted with caution. Diets could have induced SARA, because for all experimental diets the content of forage neutral detergent fiber was lower than recommended for barley grain-based diets.