Volatile Flavor Compounds of Sweetened Condensed Milk

ABSTRACT: The volatile compounds of sweetened condensed milk (SCM) were investigated to explain their contribution to SCM flavor. Commercially processed SCM was diluted with water and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure. Commercial liquid milk was used for comparison. The odor concentrate was analyzed by GC and GC-MS, and then fractionated by silica gel TLC and preparative GC to determine the contributors to SCM flavor. Major volatile compounds were 10 fatty acids, 14 lactones, 10 ketones, 13 hydrocarbons, 8 alcohols, 4 aldehydes, and 8 miscellaneous compounds. δ-Decalactone and δ-dodecalactone were the principal contributors to SCM flavor although the other lactones may contribute as well.     

EFFECT OF FLUIDIZING PARTICLE ON DRYING CHARACTERISTICS OF POROUS MATERIAL IN FLUIDIZED BED

The drying characteristics of porous material in fluidized bed were examined theoretically and experimentally. The brick ball was used as the sample and immersed in the fluidized bed. The glass beads were used as the fluidizing particles and the particle diameters were changed. When the pore diameter of sample was relatively large, the fluidizing particles were adhered on the sample surface. In the theoretical analysis, the heat and mass transfers in adhered particle layer were considered. The fluidizing particles were adhered on the sample surface during the earlier period of drying. The sample temperature largely decreased when the mass of adhered particle decreased. The calculated results are in good agreement with experimental data. The diameter of fluidizing particle had a small effect on the drying time. The excess increments in drying gas temperature hardly contributed to shortening the drying time.     

Effects of rotating magnetic fields on thermocapillary flow: Comparison of the infinite and the Φ1–Φ2 models

Convection control of three-dimensional thermocapillary flow by a rotating magnetic field (RMF) was simulated numerically, and the RMF infinite and RMF Φ₁–Φ₂ models were compared. The results of using both RMF models demonstrate that the transverse RMF stirs convection in an azimuthal direction and suppresses convection in the axial direction, which is helpful for the three-dimensional melt convection to become axisymmetric. Compared to the RMF Φ₁–Φ₂ model, however, the over-simplified RMF infinite model leads to a relatively large deviation. With the same magnetic field (7 mT, 50 Hz), the RMF infinite model results in a larger azimuthal velocity and a smaller axial velocity.     

EFFECTS OF OPERATIONAL CONDITIONS ON DRYING CHARACTERISTICS IN CLOSED SUPERHEATED STEAM DRYING

The effects of operational conditions on the drying performance in closed superheated steam drying were examined theoretically and experimentally. The vapor generated from the sample was circulated in the drying chamber. In the theoretical analysis, the replacement of air with vapor in drying chamber and the convective vapor transfer in sample were considered. At the start of drying, the drying chamber was filled with air. As the drying proceeded, the air was replaced with the vapor generated from sample. The calculated results explained the characteristics of experimental data. The pore diameter of sample had little effect on the drying characteristics. During the internal evaporation period, the evaporation occurred in the narrow zone, which moved from the surface to the bottom of sample. The convective vapor transfer in sample had a significant influence on the drying performance. The excess increments in temperature and velocity of drying gas hardly contributed to shortening the drying time.     

Effect of packed structure on flow behaviour in a trickle bed biofilter

The effects of operation conditions on the flow behaviour in gas–liquid countercurrent trickle bed biofilter were experimentally examined. In order to prevent gas channelling in the biofilter, packings with a relatively large void fraction, which have a role to maintain a high void fraction in the bed, were added. The gas and liquid velocities of the packed structure and the packings were changed, and the residence time distributions (RTDs) of the gas and liquid were measured. It was found that the addition of void supporters was very effective in the suppression of gas channelling.     

Superhydrophobic/superhydrophilic micropatterning on a carbon nanotube film using a laser plasma-type hyperthermal atom beam facility

Superhydrophobic/superhydrophilic micropatterning on a carbon nanotube (CNT) film has been achieved using a laser plasma-type hyperthermal atom beam facility, which produces a small amount of damage and generates a highly anisotropic beam. Fluorination and oxidation on CNT films by exposure to fluorine-atom and oxygen-atom beams caused superhydrophobic and superhydrophilic surfaces, respectively, while maintaining the as-grown fibrous forms of the CNT films. Micropatterned oxidation on CNT films without using photoresists created superhydrophilic microdots and microchannels.     

Development of rapid hygrothermal pasteurization using saturated water vapor

We developed a novel rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100 °C. In the present study, the effects of RHP on microbiological quality and quality attributes such as color changes, firmness and ascorbic acid content on many fresh-cut fruits and vegetables (cabbage, cucumber, carrot, cherry tomato, bell pepper, strawberry, pineapple and melon) were investigated. The RHP was performed within a second by free-falling samples through a cylindrical processing chamber filled with steam. The RHP resulted in a 0.7–2.0 log order reduction in the numbers of naturally inoculated mesophilic bacteria. Furthermore, the RHP induced no significant changes in color and firmness of samples, except on the leafy vegetable, cabbage. Ascorbic acid was also retained approximately 80% and above. These results indicate that the RHP is a clean and effective method for decontaminating mesophilic bacteria on fresh fruits and vegetables with minimal changes in quality.Industrial relevanceIn fresh-cut industry, an effective and risk-free decontamination technology is required for use in place of a conventional method, washing by chlorine that can produce carcinogenic chlorinated by-products. In this study, the rapid hygrothermal pasteurization (RHP) method using saturated water vapor was invented and their ability for applying minimal processing was evaluated. The results showed that RHP, without using chemicals, can reduce microorganism load and preserve quality attributes in many kinds of fresh-cut fruits and vegetables. Therefore, RHP could be used as a novel method, which can be generally applicable to fresh-cut fruits and vegetables in the food industry.