Freezing time prediction for partially dried papaya puree with infinite cylinder geometry

Dehydrofreezing which is the drying of foods to intermediate moisture content and subsequent freezing has the advantages of lowering the transportation costs due to reduced weight and improved texture. The available empirical equations for freezing time prediction and the experimental data on thermo-physical properties are for fresh produce. Some of these empirical equations were used to predict the freezing times of papaya puree infinite cylinders with initial moisture contents ∼52% to ∼91%. The accuracies of these methods to predict the freezing times for final center temperatures of −10 °C and −18 °C were discussed. The most accurate methods for fresh and partially dries papaya puree were suggested.     

Removal of Cu(II) ions by activated poplar sawdust (Samsun clone) from aqueous solutions

In this work, adsorption of Cu(II) ions on sawdust (SD) and activated sawdust (ASD) has been studied by using batch adsorption techniques. The equilibrium adsorption level was determined to be a function of the pH, initial Cu(II) concentration, and adsorbent dosage. The equilibrium nature of Cu(II) adsorption has been described by the Freundlich and Langmuir isotherms. The experimental adsorption data were fitted to the Langmuir adsorption model both sawdust and activated sawdust. The equilibrium capacity of sawdust and activated sawdust were 5.432 and 13.495 mg copper per g adsorbent, respectively at room temperature and natural pH. The maximum adsorption capacity was obtained at the maximum zeta potential value that -74.5 mV (pH 5) for activated sawdust and at -48.4 mV (pH 4) for sawdust. It was observed that activated sawdust was a suitable adsorbent than sawdust for removal of Cu(II) from aqueous solutions.     

Gelling properties of gelatin–xanthan gum systems with high levels of co-solutes

The effects of moisture content, xanthan gum (XG) addition and glucose syrup (GS):sucrose ratio on elastic (G′) and viscous (G″) moduli during in situ gelation and on large deformation rheological properties of cured gels were investigated. An increase in both moduli of the samples with XG addition indicates network structure being strengthened. All gel samples exhibited distinct fracture. An increase in GS:sucrose ratio led to a decrease in fracture stress and an increase in fracture strain, implying more flexible polymer network. Decreasing moisture content may lead to phase separation between sugar-rich and polymer-rich phases to form stronger connection within the network structure. Textural characteristics of samples analyzed using a texture map, indicated that increasing GS:sucrose ratio rendered the sample texture more rubbery when the samples contained XG. We also related factors affecting the gelling mechanisms in terms of T_g measured by different techniques including DMA and modulated DSC.     

Determination of antioxidant capacity,citric acid,phenolic compounds,physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations

Food Science and Biotechnology - This work aimed to evaluate the feasibility of fortifying Pepino marmalade containing erythritol and amaranth flour (1, 2, and 3%) as the source of antioxidants,...