Effects of irradiation in combination with waxing on the essential oils in orange peel

The study evaluated the effects of waxing, irradiation dose and post‐irradiation storage time on the essential oils in orange peel. Mature oranges (Maroc late) waxed or unwaxed were treated with 1 or 2 kGy radiation and stored for 9 weeks at 20 °C and 40–50% RH. Essential oils from the peel were extracted and analysed by GC. Results showed that D ‐limonene was significantly lower in waxed oranges; levels in samples treated with 2 kGy were higher than those in non‐irradiated or treated with 1 kGy. Linalool, methyl anthranilate and 3,7‐dimethyl‐2,6‐octadienal decreased as the dose increased. Levels of linalool increased with storage time but D ‐limonene was unaffected. These results may aid in guaranteeing the quality of orange essential oils during storage time. Copyright © 2004 Society of Chemical Industry     

Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid

Milk of high conjugated linoleic acid (CLA) level (1.25 g per 100 g milk fat) was produced by inclusion of fish oil and rousted soy bean in the ration of Holstein cows as compared to 0.55 g per 100 g milk fat in the milk of animals receiving control diet. Milk of normal (control) and high CLA content (treatment) was spray‐dried. Labneh was made from 20 g L^?1 reconstituted milk using 3 mL per 100 mL yoghurt starter and 2 mL per 100 mL of probiotic cultures of Lactobacillus casei or Lactobacillus acidophilus. The control (C) and high CLA (T) labneh were analysed chemically and microbiologically, and their viscosities were determined during cold storage for 15 days. The fat content of labneh of high CLA was less than that of the control, but the total solids (TS) were unaffected by the CLA level. Labneh made with Lb. acidophilus had lower TS and higher acidity, exopolysaccharides and acetaldehyde contents and viscosity than that made with the use of Lb. casei. Labneh from the different treatments retained high counts of the added probiotic (>10⁸ cfu g^?1) throughout the storage period. The storage period had significant effects on all parameters determined.     

Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality

Mixture design was used to determine the optimum ratio as well as concentration of basil seed gum (BSG), guar gum (GG) and carboxymethyl cellulose (CMC) in the formulation of ice cream stabilisers. Predicted equations and contour plots of physicochemical responses were also generated. Generally, increasing the ratio of BSG in gums mixture increased the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing the proportion of GG at concentration of 0.35% enhanced overrun of samples. High ratios of BSG at concentration of 0.35% and CMC at concentration of 0.15% increased the fat destabilisation in ice creams. Combination of 84.31% BSG and 15.69% CMC at concentration of 0.35% proposed as optimum formulation which verified in practice. Introducing BSG as a novel source of stabiliser could be promising as alternative and improve the quality and diversity of ice cream and related products.     

Weighted PLS-discriminant analysis with application to conventional sensory profiling

Within the framework of sensory conventional profiling, we propose a general strategy of weight assignment to the various statistical units (products × assessors). This means that for each product, an assessor who does not agree with the other assessors on the evaluation of the product under consideration will be down-weighted thus limiting their impact on the outcome of the analysis. The weights are derived from similarity measures between assessors which reflect the extent to which the assessors agree on the position of each product in the perceptual space. The weights are used to compute the usual statistical parameters such as means and variance-covariance matrices. They are also used to compute the PLS-discriminant components which reflect directions of discrimination among the products. The usefulness of the strategy of weight assignment is demonstrated on the basis of a case study where it is shown that it improves the stability of the representation of the products to small perturbations.     

Some Studies on Starch Carbamate

Starch carbamate was prepared by reacting maize starch with urea using solid state technique. The different factors affecting this reaction were studied. These factors include urea concentration, type of starch, reaction and duration. The carbamate extent and carbamation reaction efficiency (%) were traced by estimating the nitrogen content of the reaction product. Solubility, viscosity and total ester content of starch carbamate samples were estimated. The carbamate extent increases by increasing urea concentration as well as reaction temperature and duration. Increasing the reaction temperature and duration has the same effect on carbamation reaction efficiency (%), while increasing urea concentration do the reverse. The solubility (%) of starch carbamate samples depends on urea concentration, reaction temperature and duration as well as the type of starch used. The maximum solubility obtained was 63% and 43% for starch carbamate derived from pregelled and native starch, respectively. Tentative mechanism for the reaction between starch and urea has been proposed.     

Temperature-Invariant Scaling for Compressible Turbulent Boundary Layers with Wall Heat Transfer

In a recent paper by Zhang et al. in 2012, a Mach number-invariant scaling was proposed to account for the effect of variation of free-stream Mach number in supersonic turbulent boundary layers. The present work focuses on the effect of variation of wall temperature with strong heating and cooling at the wall. Direct numerical simulation is used to study scaling and turbulence structure of a spatially evolving Mach 2 supersonic boundary layer at a friction Reynolds number of 500. A new scaling law is proposed to account for temperature-dependent fluid-property variations. This universal scaling appears superior to the existing models with the novelty that it applies not only for the mean-velocity profile but also extends to the turbulent transport, production, and dissipation terms in the budget of the turbulent kinetic energy.     

Study on single and binary catalytic systems of pyridine-imine catalysts based on nickel and iron in synthesis of reactor blends and low-density polyethylene nanocomposites

In the presence of modified methylaluminoxane as cocatalyst, the behavior of a binary catalytic system based on pyridine-imine nickel ( N ) and iron ( F ) catalysts was evaluated in order to reach a proper mixture of polyethylene (PE). A computational study along with kinetic profile suggested that the catalyst F with higher electron affinity (A) and electrophilicity (ω) in the methyl cationic active center and stronger interaction with the monomer led to high integrated monomer consumption and higher activity. In addition, the samples produced by the mixture of catalysts showed a higher value of [19.4 × 10⁴ g (PE) mol (Fe+Ni)⁻¹ h⁻¹)], melting point (127.8 °C), and crystallinity extent (41.29%) than the samples produced by the single catalysts. The addition of multiwalled carbon nanotubes (MWCNT) into the polymerization media reduced the activity of catalysts [from 7.50 × 10⁴ to 0.66 × 10⁴ g (PE) mol (Fe+Ni)⁻¹ h⁻¹] and the thermal properties of the low-density polyethylene nanocomposite samples. However, the sample containing 2.33% MWCNT_20-30 improved the total thermal stability of the neat polyethylene blend up to 400 °C. Scanning electron microscope images of the samples demonstrated irregular to virtually uniform morphologies were obtained through the in situ and solution-mixing techniques. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 47376.