Water Sorption and Plasticization Behavior of Spray-dried Lactose/Protein Mixtures

ABSTRACT: Water sorption properties, effects of proteins on glass transition temperature, and time-dependent lactose crystallization of spray-dried lactose and lactose in lactose/WPI (3:1), lactose/Na-caseinate (3:1), lactose/albumin (3:1), and lactose/gelatin (3:1) mixtures were investigated. Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer (GAB) models were used to model water sorption. Lactose/protein mixtures sorbed high amounts of water at low relative vapor pressure (RVP) up to 23.1%. Above 23.1% RVP levels, water sorbed by pure lactose was higher, up to 44.1% RVP, except in the case of the lactose/gelatin mixture. Lactose/ gelatin also sorbed a high amount of water at 33.2% RVP. Loss of sorbed water resulting from crystallization of amorphous lactose was observed. Crystallization of pure lactose and lactose crystallization in lactose/protein mixtures occurred at RVP ≥ 44.1% within 24 h. After crystallization at RVP ≥ 54.5%, water contents remained higher for lactose/protein mixtures than for pure lactose. The rate of lactose crystallization was less in all lactose/protein mixtures than was observed for pure lactose. WPI had the lowest effect on lactose crystallization. Crystallization occurred most slowly in lactose/gelatin mixtures. Both GAB and BET models fitted to water sorption data up to 0.441 a_w. It seems that different proteins interact with lactose differently. Water sorption and time-dependent lactose crystallization of lactose/protein mixtures have important consequences to processing and storage behavior of lactose-protein based products.     

Outdoor weathering performance parameters of exterior wood coating systems on tropical hardwood substrates

Wood coating research almost exclusively focuses on softwood as substrate despite the fact that coatings applied on tropical hardwoods show a different weathering behaviour. The objective of this study was to quantify the impact of wood substrate and coating type on the weathering behaviour of finished wooden joinery in outdoor exposure using a set of statistical methods. Therefore, a broad range of white opaque paints and mid-oak semi-transparent stains were used. The coatings were industrially applied on window frames made of frequently used commercial tropical hardwood species. The general appearance of the wood/coating systems was assessed visually using a rating scale that takes into account the anatomical characteristics of hardwood. For the evaluation, a required minimum exposure time of 2.5 years outdoor weathering for joinery in vertical position and facing south-west was determined. At 30 months best performances were recorded for waterborne alkyd primers with an acrylic topcoat when dry coating film was sufficiently thick. The dry layer thickness also affected the impact of the hiding power on the performance of the wood/coating system. Within hardwood species the degradation rate of coatings on species with a fine texture was the lowest. The significant influence of the substrate’s texture on the weathering behaviour of coated hardwood stressed the need to evaluate the wood/coating system in total.     

Cloning, characterization and functionality of the orotidine-5'-phosphate decarboxylase gene (URA3) of the glycolipid-producing yeast Candida bombicola

Candida bombicola is a yeast species known to synthesize glycolipids. Although these glycolipids find several industrial, cosmetic and pharmaceutical applications, very little is known about the genetics of C. bombicola. A basic tool for genetic study and modification is the availability of an efficient transformation and selection system. In order to develop such a system, the URA3 gene of Candida bombicola was isolated using degenerate PCR and genomic walking. The gene encodes for an enzyme of 262 amino acids and shows high homology with the known orotidine-5'-phosphate decarboxylases of several other yeast species. The functionality of the gene was proved by complementation of a URA3-negative Saccharomyces cerevisiae strain.     

Applying state diagrams to food processing and development

The physical state of food components affects their properties during processing, storage, and consumption. Removal of water by evaporation or by freezing often results in formation of an amorphous state (Parks et al., 1928; Troy and Sharp, 1930; Kauzmann, 1948; Bushill et al., 1965; White and Cakebread, 1966; Slade and Levine, 1991). Amorphous foods are also produced from carbohydrate melts by rapid cooling after extrusion or in the manufacturing of hard sugar candies and coatings (Herrington and Branfield, 1984). Formation of the amorphous state and its relation to equilibrium conditions are shown in Fig. 1 [see text]. The most important change, characteristic of the amorphous state, is noticed at the glass transition temperature (Tg), which involves transition from a solid "glassy" to a liquid-like "rubbery" state. The main consequence of glass transition is an increase of molecular mobility and free volume above Tg, which may result in physical and physico-chemical deteriorative changes (White and Cakebread, 1966; Slade and Levine, 1991). We have conducted studies on phase transitions of amorphous food materials and related Tg to composition, viscosity, stickiness, collapse, recrystallization, and ice formation. We have also proposed that some diffusion-limited deteriorative reactions are controlled by the physical state in the vicinity of Tg (Roos and Karel, 1990, 1991a, b, c). The results are summarized in this article, with state diagrams based on experimental and calculated data to characterize the relevant water content, temperature, and time-dependent phenomena of amorphous food components.     

Mechanical α-relaxations and stickiness of milk solids/maltodextrin systems around glass transition

BACKGROUND: Stickiness correlates with changes in mechanical α‐relaxation properties and often results from glass transition and plasticisation of amorphous food components. In this study, milk solids with maltodextrins with different dextrose equivalents (DE9 and DE17) were analysed for glass transition (T_g), α‐relaxation (T_α) and sticky point (SPT) temperatures using differential scanning calorimetry, dynamic mechanical analysis and a sticky point test respectively. RESULTS: At the same maltodextrin contents, T_g and T_α were lower for milk solids with the higher‐DE maltodextrin. Increasing maltodextrin contents gave T_g, T_α and SPT at higher temperatures, and the magnitudes of α‐relaxations with high maltodextrin (DE9 and DE17) contents were less pronounced. CONCLUSION: Stickiness was governed by glass transition and affected by skim milk/maltodextrin composition. Stickiness was reduced with increasing maltodextrin content as a result of maltodextrin miscibility with skim milk solids, particularly lactose, which changed the relaxation behaviour above the glass transition. The mixes of milk solids with low‐DE maltodextrin may show improved dehydration characteristics and powder stability resulting from increased T_g, T_α and SPT. Copyright © 2011 Society of Chemical Industry     

Influence of Low-temperature Blanching Combined with High-pressure Shift Freezing on the Texture of Frozen Carrots

ABSTRACT: Freezing causes texture loss of tissue-based systems such as fruits and vegetables. To evaluate the potentials of high-pressure freezing for minimizing freezing damage, the effects of high-pressure shift freezing and regular freezing conditions on the texture of carrot cylinders were investigated. To improve the strength of the plant material by a pectin-based network, carrot cylinders were submitted to different pretreatment conditions before freezing. The reduced freezing time of high-pressure shift freezing compared with conventional freezing results in a limited positive effect on the hardness of non-pretreated carrots. A pronounced hardness improvement was obtained when calcium soaking followed by thermal (30 min at 60°C) or high-pressure (15 min at 60°C and 300 MPa) pretreatment was combined with high-pressure shift freezing. During subsequent frozen storage at -18°C, the increased hardness values of pretreated, high-pressure frozen carrots could not be maintained.     

Zirconium nitride based transparent heat mirror coatings —preparation and characterisation

Transparent heat mirror coatings based on thin zirconium nitride films have been prepared using reactive magnetron sputtering. The zirconium nitride films have been sandwiched between layers of zirconium oxide. It is shown that the multilayer configuration ZrO₂/ZrN/ZrO₂ can be used as solar control coatings on window glazings. A visible transmittance of around 60% and a thermal emittance lower than 0.2 can be obtained, and the ratio between visible transmittance and total solar transmittance can be as high as 1.7. The influence of substrate temperature on the optical quality of the films is evaluated and it is shown that the crystal structure of the first oxide layer is of importance for the optical quality of the nitride. The influence of preparation conditions and accelerated ageing has been modelled using the optical constants of thin films prepared under identical conditions as the films in the multilayer coatings.     

Simulation and Validation of Thermo‐mechanical Stresses in Planar SOFCs

To study possible failure modes of the Hexis Galileo solid oxide fuel cell stack, various stack components such as nickel/yttria stabilised zirconia anodes, lanthanum strontium manganese cathodes, 3 mol%‐yttria stabilised zirconia electrolytes and chromium alloy metallic interconnectors have been characterised with respect to their thermo‐mechanical properties. Specifically, coefficients of thermal expansion, Young's moduli, bending strengths, Poisson's ratios and fracture toughnesses have been measured. Furthermore, the temperature‐dependent warpage of complete cells has been investigated by video analysis. All experimental data were taken as input parameters for a set of finite element models to analyse various thermo‐mechanical phenomena on different length scales. The simulations offer an explanation for the often observed ‘saddle‐like‘ deformations of cells at room temperature. They also show that cracks that first develop within the anode induce local tensile stresses within the electrolyte and hence represent a weakening mechanism for the cells. It is shown that the induced electrolyte stresses depend on the anode crack density. The electrolyte stresses decrease as the distances between the anode cracks become smaller.