A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing

This work introduces the concept of a controlled agitation thermal process to reduce quality damage in liquid‐particulate products during agitation thermal processing. Reciprocating agitation thermal processing (RA‐TP) was used as the agitation thermal process. In order to reduce the impact of agitation, a new concept of “stopping agitations after sufficient development of cold‐spot temperature” was proposed. Green beans were processed in No. 2 (307×409) cans filled with liquids of various consistency (0% to 2% CMC) at various frequencies (1 to 3 Hz) of RA‐TP using a full‐factorial design and heat penetration results were collected. Corresponding operator's process time to impart a 10‐min process lethality (F_o) and agitation time (AT) were calculated using heat penetration results. Accordingly, products were processed again by stopping agitations as per 3 agitation regimes, namely; full time agitation, equilibration time agitation, and partial time agitation. Processed products were photographed and tested for visual quality, color, texture, breakage of green beans, turbidity, and percentage of insoluble solids in can liquid. Results showed that stopping agitations after sufficient development of cold‐spot temperatures is an effective way of reducing product damages caused by agitation (for example, breakage of beans and its leaching into liquid). Agitations till one‐log temperature difference gave best color, texture and visual product quality for low‐viscosity liquid‐particulate mixture and extended agitations till equilibration time was best for high‐viscosity products. Thus, it was shown that a controlled agitation thermal process is more effective in obtaining high product quality as compared to a regular agitation thermal process.     

Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates

The steady-shear and small-amplitude oscillatory rheological properties of tamarind (Tamarindus indica L.) juice concentrate (TJC) were studied in the temperature range of 10-90 °C using a controlled-stress rheometer. Under steady-shear deformation tests, shear stress-shear rate data were adequately fitted to the Herschel-Bulkley and Casson model at lower (10-30 °C) and higher (50−90 °C) temperature range, respectively. The Carreau model was applied to describe the shear-thinning behaviour of the concentrate, and the model parameters estimated empirically showed temperature dependence. Oscillatory shear data of TJC revealed predominating viscous behaviour (G″>G′) at lower frequency range while the elastic modulus predominating over the viscous one (G′>G″) at higher frequency range. The Cox-Merz rule that relates steady shear and dynamic material functions was tested and not followed by most of the temperatures. The specific heat of TJC increased with temperature and the glass transition temperature of the product was found to be −70.74 °C.     

Color and Texture Change Kinetics in Ripening Bananas

Kinetics of color and texture changes in ripening bananas were investigated as a function of storage temperature (10, 16, 22, 28 °C). Color was evaluated in terms of L, a and b values as well as the total color difference (ΔE) representing the residual deviations from the ripe stage. Puncture force (PF) was used to evaluate the texture properties of banana. The results indicated that the time dependence of L, ΔE and PF values followed a logistic model, while a and b values were well described by a simple zero-order and fraction conversion models, respectively. The Arrhenius equation adequately described the temperature dependence of the reaction rate constants for both color and texture parameters, from which the activation energies and rate constant at reference temperature 15 °C were obtained. There were significant linear correlations between color parameters (L, a, b, ΔE) and texture parameter (PF).     

Effect of inoculum level on aflatoxin production by Aspergillus flavus under modified atmosphere packaging (MAP) conditions

The combined effect of inoculum level and other environmental factors (water activity, storage temperature and level of headspace oxygen) on the growth and aflatoxin production by Aspergillus flavus under MAP conditions on a synthetic medium was studied using a full factorial experimental design. Regression analysis of the data showed that inoculum level, water activity (a_w), storage temperature and headspace O₂ all had a significant effect on both growth of, and aflatoxin production by, A. flavus. Maximum growth (4·17 mg g^-1) occurred at an inoculum level of 10⁴ spores per plate, an a_w of 0·95, storage temperature of 20°C and headspace O₂ of 15% (balance CO₂:N₂ (60%:40%)). However, maximum aflatoxin level of 3·45 μg g^-1 (3450 ng g^-1) occurred at an inoculum level of 10³ spores per plate, an a_w of 0·96, storage temperature of 25°C and a reduced level of headspace O₂ (10%). Packing under almost completely anaerobic conditions using Ageless oxygen absorbents inhibited both growth and aflatoxin production by A. flavus, irrespective of the inoculum levels and storage temperature used.     

Effect of shear deformation on interfacial stresses in plated beams subjected to arbitrary loading

Bonding a fibre reinforced polymer (FRP) composite or metallic plate to the soffit of a reinforced concrete (RC), timber or metallic beam can significantly increase its strength and other aspects of structural performance. These hybrid beams are often found to fail due to premature debonding of the plate from the original beam in a brittle manner. This has led to the development of many analytical solutions over the last two decades to quantify the interfacial shear and normal stresses between the adherends. The adherends are subjected to axial, bending and shear deformations. However, most analytical solutions have neglected the influence of shear deformation of the adherends. For the few solutions which consider this effect in an approximate manner, their applicability is limited to one or two specific load cases. This paper presents a general analytical solution for the interfacial stresses in plated beams under an arbitrary loading with the shear deformation of the adherends duly considered. The shear stress distribution is assumed to be parabolic through the depth of the adherends in predicting the interfacial shear stress and Timoshenko's beam theory is adopted in predicting interfacial normal stress to account for the shear deformation. The solution is applicable to a beam of arbitrary prismatic cross-section bonded symmetrically or asymmetrically with a thin or thick plate, both having linear elastic material properties. The effect of shear deformation is illustrated through an example beam. The influence of material and geometric parameters of the adherends and adhesive on the interfacial stress concentrations at the plate end is discussed.     

A Comparison of Some Mathematical Models Used for the Prediction of Mass Transfer Kinetics in Osmotic Dehydration of Fruits

Mass transfer in osmotic dehydration of fruits at atmospheric pressure has been modeled either by a phenomenological approach using Crank's model (which is a Fick's law solution) or empirically, using models developed from polynomial equations, mass balances, or relations between process variables (i.e., Magee's, Azuara's, and Page's models). For all of these models, experimental data are required to determine the values of their adjustable parameters for specific processing conditions. From a wide variety of published data, the parameters for moisture loss (ML) and solid gain (SG) were calculated for the above-mentioned models, and a comparison of their correlation capability was made. Azuara's and Page's models yield better correlations (with mean absolute errors less than 1.26% for ML and 0.46% for SG) than Magee's and Crank's models (with mean absolute errors of up to 2.98 and 1.68% for ML and SG, respectively).     

STRUCTURAL STUDIES OF SHORT PATH DISTILLATES AND SUPERCRITICAL FLUID EXTRACT OF PETROLEUM SHORT RESIDUE BY NMR SPECTROSCOPY

Abstract

Four short-path distillates obtained at different evaporator temperatures (240, 270, 300, and 330° C) and a supercritical fluid extract (with CO₂ as solvent) of petroleum short residue (North Gujarat Mix) have been separated into saturates and aromatics. Each fraction of all the said samples has been studied by ¹H- and ¹³C-NMR spectrometry and the distributions of various types of hydrogens and carbons are reported. Several reliable average structural parameters have been computed and their relative variation is discussed.     

Ohmic Tempering of Frozen Potato Puree

Frozen potato puree samples were tempered using an ohmic heating technique. Three salt concentrations (0.50, 0.75, and 1.00 %) and three frequency levels (10, 20, and 30 kHz) were used as experimental variables, and the effects of salt concentration and frequency on ohmic tempering were investigated. Temperature, electrical current, and voltage were measured during the ohmic tempering. Electrical conductivities were evaluated based on the sample geometry and the ohmic heating principle. Increasing the salt concentration and/or frequency increased the electrical conductivity and heating rate, and hence contributed to decreasing the tempering time for the frozen potato puree samples. The tempering time was lowest with the highest salt concentration employed, and longest for the lowest salt concentration and frequency. Temperature differences within the sample during ohmic heating were found to be lowest when employing 0.50 % salt concentration and 10 kHz frequency.