Expansion,Color and Shear Strength Properties of Com Starches Extrusion-Cooked with Urea and Salts

Sodium chloride, sodium bicarbonate and urea were mixed with normal corn starch (25% amylose) and extrusion-cooked at 140°C. The expansion ratio of the starch increased from 13 to 16.9 as the sodium chloride concentration was increased from 0 to 1 g per 100 g of starch (d. b.) and then decreased. As the concentrations of sodium bicarbonate and urea in the starch mixtures were increased, the expansion ratios decreased gradually from 13 to 11.9 and 8, respectively. Starch-sodium bicarbonate mixture extrudates were brownish-yellow in color. In a follow-up study, corn starches with amylose contents of 0, 25, 50 and 70% were extrusion-cooked with the above chemicals added at a level of 1 g per 100g starch. In general, the addition of sodium chloride increased the expansion ratio of all starch extrudates by 0.5 to 5.5 units, whereas sodium bicarbonate and urea decreased expansion by 1 to 6 units. The overall color of the starch extrudates, prepared with and without sodium bicarbonate, tended towards brownish-yellow with increasing amylose content.     

Heat Transfer Analysis of Sterilization of Canned Milk Using Computational Fluid Dynamics Simulations

A uniform and effective heat distribution inside the canned milk is very crucial for achieving effective sterilization. It is extremely difficult to establish the temperature profile inside the canned milk during continuous industrial scale operation. Computational fluid dynamics （CFD） simulation can be a useful tool to determine the temperature distribution of the fluid inside the can during the sterilization process. A CFD model was developed for the sterilization of canned milk at 121 ~C. The simulation results were validated with the experimental measurements of temperatures. The formation and movement of slowest heating zone （SHZ） during the sterilization process was tracked. Moreover, effect of can position （vertical and horizontal） during processing on milk temperature distribution inside the can was also investigated. Higher Grashof and Rayleigh numbers were obtained for vertical positioning of can compared to horizontal can processing. Further, effectiveness of the process was calculated based on F-value and these results reinforced the positive effect of horizontal position of can during the sterilization process.     

Encapsulation of β-carotene in 2-hydroxypropyl-β-cyclodextrin/carrageenan/soy protein using a modified spray drying process

The objective of this study was to produce ternary complex encapsulates to improve solubility and bioaccessibility of the β-carotene (β-c). A modified spray drying process was used to produce encapsulated β-c particles with 2-hydroxypropyl-β-cyclodextrin (HβCD), carrageenan (CRG), and soy protein (SP). Physicochemical properties, dissolution behaviour, and in vitro gastrointestinal (GI) stability of the encapsulate were studied. The optimised ternary complex (β-c/HβCD/CRG/SP) particles had a spherical shape with a particle size of 726.1 nm, polydispersity index (PDI) of 0.41, the zeta potential of −45 mV, and higher retention of β-c with 84% encapsulation efficiency. Differential scanning calorimetry (DSC) analysis revealed that encapsulates are in the amorphous state and had excellent solubility. The bioaccessibility of β-c was found to be significantly higher for β-c/HβCD/CRG/SP (78%), compared to β-c/HβCD (34%) and β-c/HβCD/CRG (62%), in the in vitro study. This study concludes that the HβCD/CRG/SP ternary complex facilitates a potential delivery system for hydrophobic bioactive compounds with improved solubility and bioaccessibility.     

Synthesis and Pyrolysis-Field Ionization Mass Spectrometric Study of an Aromatic Polyamide Having Azo Group in the Main Chain

The reductive coupling of p-nitrobenzoic acid with glucose solution gave 4,4′-azodibenzoic acid and was converted to 4,4′-azodibenzoylchloride using thionyl chloride. This aromatic diacid chloride was condensed with 4,4′-Diaminodiphenyl ether by two different techniques to yield aromatic polyamide. The low temperature polymerization method resulted in comparatively high molecular weight polymer as evidenced by intrinsic viscosity values. The structure of the material was confirmed by IR studies. Detailed pyrolysis-field ionization mass spectral studies carried out indicated two major degradations. In the temperature region (180–200°C), the mass spectrum showed intense peaks at m/z = 166 and 149 which can be explained from the fragmentation of azodicarboxylic acid formed from the polymer. The mass spectrum recorded at 465°C gave clear proof for the structure of the polyamide and also enough evidence was noted for the hydrogenation of the azo group during pyrolysis.     

Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review

Computational fluid dynamics (CFD) modeling of entire bread baking process is very complicated due to involvement of simultaneous physiochemical and biological transformations. Bread baking is a fickle process where composition, structure, and physical properties of bread change during the process. CFD finds its application in modeling of such complex processes. This paper provides the basics of CFD modeling, different radiation models used for modeling of heating in electrical heating ovens, modeling of bread baking process along with the predictions of bread temperature, starch gelatinization, and browning index. In addition, some recent approaches in numerical modeling of bread baking process are highlighted. Moreover, current limitations, recent developments, and future applications in CFD modeling of bread baking process are discussed in detail.     

Nanoencapsulation Techniques for Food Bioactive Components: A Review

The protection and controlled release of bioactive compounds at the right time and the right place can be implemented by encapsulation. Nanoencapsulation remains to be the one of the most promising technologies having the feasibility to entrap bioactive compounds. Nanoencapsulation of bioactive compounds has versatile advantages for targeted site-specific delivery and efficient absorption through cells. However, researches in the application of nanotechnology in the food industry have been very limited and there are only a few review articles that explored the nanoencapsulation technology. This review focuses on the various nanoencapsulation techniques such as emulsification, coacervation, inclusion, complexation nanoprecipitation, emulsification–solvent evaporation, and supercritical fluid for food ingredients. Drying techniques such as spray drying and freeze drying for stabilization of nanoparticles are also discussed. Current state of knowledge, limitations of these techniques, and recent trends are also discussed. Finally, safety and regulatory issues in the nanoencapsulation of bioactive compounds are also highlighted.