Vacuum-induced Bubble Formation in Liquid-tempered Chocolate

ABSTRACT: Bubble inclusion is one of the fastest growing operations practiced in the food industry. A variety of aerated foods is currently available in supermarkets, and newer products are emerging all the time. This paper aims to combine knowledge on chocolate aeration with studies performed on bubble formation and dispersion characteristics. More specifically, we have investigated bubble formation induced by applying vacuum. Experimental methods to determine gas hold-up (volume fraction of air), bubble section distributions along specific planes, and chocolate rheological properties are presented. This study concludes that decreasing pressures elevate gas hold-up values due to an increase in the number of bubble nuclei being formed and release of a greater volume of dissolved gases. Furthermore, bubbles are observed to be larger at lower pressures for a set amount of gas because the internal pressure needs to be in equilibrium with the surrounding pressures. Temperature-induced changes to the properties of the chocolate have less of an effect on bubble formation. On the other hand, when different fats and emulsifiers are added to a standard chocolate recipe, milk fat was found to increase, significantly, the gas hold-up values and the mean bubble-section diameters. It is hypothesized that this behavior is related to the way milk fats, which contain different fatty acids to cocoa butter, crystallize and influence the setting properties of the final product. It is highlighted that apparent viscosity values at low shear rate, as well as setting behavior, play an important role in terms of bubble formation and entrainment.     

Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols

The changes occurring in the levels of nutritionally relevant oil components were assessed during repeated frying of potato chips in a blend of palm olein and canola oil (1:1 w/w). The blend suffered minimal reductions in omega‐3 and omega‐6 polyunsaturated fatty acids. There was no significant difference between the fatty acid composition of the oil extracted from the product and that of the frying medium, in all three cases. The blend also contained a significant amount of tocols which add a nutritional value to the oil. The concentration of the tocols was satisfactorily retained over the period of oil usage, in contrast to the significant loses observed in the case of the individual oils. The blend also performed well when assessed by changes in total polar compounds, free fatty acids, p‐anisidine value. When fried in used oil, the product oil content increased progressively with oil usage time. This study shows that blended frying oils can combine good stability and nutritional quality.     

An Optical Flow-Based Solution to the Problem of Range Identification in Perspective Vision Systems

A classical problem in machine vision is the range identification of an object moving in three-dimensional space from the two-dimensional image sequence obtained with a monocular camera. This study presents a novel reduced-order optical flow-based nonlinear observer that renders the proposed scheme suitable for depth estimation applications in both well-structured and unstructured environments. In this study, a globally exponentially stable observer is synthesized, where optical flow estimates are derived from tracking feature trajectory on the image plane over successive camera frames, to yield asymptotic estimates of feature depth at a desired convergence rate. Furthermore, the observer is shown to be finite-gain \(\mathcal {L}_{p}\) stable ?p∈[1,∞] in the presence of exogenous disturbance influencing camera motion, and is applicable to a wider class of perspective systems than those considered by alternative designs. The observer requires minor apriori system information for convergence, and the convergence condition arises in a natural manner with an apparently intuitive interpretation. Numerical and experimental studies are used to validate and demonstrate robust observer performance in the presence of significant measurement noise.     

Development of Novel Methods to Determine Crystalline Glucose Content of Honey Based on DSC,HPLC, and Viscosity Measurements,and Their Use to Examine the Setting Propensity of Honey

Crystallization must occur in honey in order to produce set or creamed honey; however, the process must occur in a controlled manner in order to obtain an acceptable product. As a consequence, reliable methods are needed to measure the crystal content of honey (? expressed as kg crystal per kg honey), which can also be implemented with relative ease in industrial production facilities. Unfortunately, suitable methods do not currently exist. This article reports on the development of 2 independent offline methods to measure the crystal content in honey based on differential scanning calorimetry and high‐performance liquid chromatography. The 2 methods gave highly consistent results on the basis of paired t‐test involving 143 experimental points (P > 0.05, r² = 0.99). The crystal content also correlated with the relative viscosity, defined as the ratio of the viscosity of crystal containing honey to that of the same honey when all crystals are dissolved, giving the following correlation: . This correlation can be used to estimate the crystal content of honey in industrial production facilities. The crystal growth rate at a temperature of 14 °C—the normal crystallization temperature used in practice—was linear, and the growth rate also increased with the total glucose content in the honey.     

Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey

The antimicrobial activity of Manuka honey is of major interest to beekeepers and the honey industry. In this study, the effect of high hydrostatic pressure and thermal treatments on antimicrobial activity and quality parameters (principally, diastase number and hydroxymethylfurfural levels (HMF)) of Manuka honey were investigated. The honey was subjected to different pressures (100-800MPa) at 25°C for a range of holding times (15-120min). The antimicrobial activity was found to increase with applied pressure for a given holding time, while the diastase number and HMF levels remained, more or less, unaffected. The percentage inhibition in microbial growth correlated linearly (R(2)=0.94) with methyglyoxal concentration in the honey after treatment over the entire range of pressure, temperature and holding times studied. Maximum percentage inhibition (78.83%) was achieved when honey was subjected to 800MPa compared to the control (57.93%). Thermal treatments at higher temperatures were found to have a detrimental effect on antimicrobial activity based on percentage inhibition as well as methylglyoxal content. Thus, it can be concluded that the levels of methylglyoxal, and therefore the antimicrobial effect of Manuka honey, can be enhanced by using high pressure processing without adversely affecting honey quality.     

Combination of Moderate Vacuum Frying with High Vacuum Drainage—Relationship Between Process Conditions and Oil Uptake

This paper explores the possibility of combining moderate vacuum frying followed by post-frying high vacuum application during the oil drainage stage, with the aim to reduce oil content in potato chips. Potato slices were initially vacuum fried under two operating conditions (140 °C, 20 kPa and 162 °C, 50.67 kPa) until the moisture content reached 10 and 15 % (wet basis), prior to holding the samples in the head space under high vacuum level (1.33 kPa). This two-stage process was found to lower significantly the amount of oil taken up by potato chips by an amount as high as 48 %, compared to drainage at the same pressure as the frying pressure. Reducing the pressure value to 1.33 kPa reduced the water saturation temperature (11 °C), causing the product to continuously lose moisture during the course of drainage. Continuous release of water vapour prevented the occluded surface oil from penetrating into the product structure and released it from the surface of the product. When frying and drainage occurred at the same pressure, the temperature of the product fell below the water saturation temperature soon after it was lifted out of the oil, which resulted in the oil getting sucked into the product. Thus, lowering the pressure after frying to a value well below the frying pressure is a promising method to lower oil uptake by the product.     

Statistical analysis of the Hertzian fracture of pyrex glass using the Weibull distribution function

Hertzian fracture tests were carried out on specimens of ground-and-polished Pyrex glass using polished Pyrex glass balls of 6 and 8 mm diameter. The results were analysed according to the theory of flaw statistics originally proposed by Weibull. The Weibull parameters m and ₀ were found to be independent of ball size; _u however decreased with increase in ball size. The parameters _u,₀ and m obtained from the Hertzian tests differed from those obtained from a four-point bend test. The predicted mean fracture stress and the mean fracture location for Hertzian fracture using the derived Weibull parameters agreed reasonably well with the experimental values.     

A Biodegradable Multifunctional Graphene Oxide Platform for Targeted Cancer Therapy

The design of multifunctional materials able to both selectively deliver a drug into cells in a targeted manner and display an enhanced propensity for biodegradation is an important goal. Here, graphene oxide (GO) is functionalized with the chemotactic peptide N‐formyl‐methionyl‐leucyl‐phenylalanine (fMLP) known to interact with the formyl peptide receptor, which is expressed in different cancer cells, including cervical carcinoma cells. This study highlights the ability of GOfMLP for targeted drug delivery and cancer cell killing and the subsequent degradation capacity of the hybrid. Biodegradation is assessed via Raman spectroscopy and transmission electron microscopy. The results show that GOfMLP is susceptible to faster myeloperoxidase‐mediated degradation. The hybrid material, but not GO, is capable of inducing neutrophil degranulation with subsequent degradation, being the first study showing inducible neutrophil degradation by the nanomaterial itself with no prior activation of the cells. In addition, confocal imaging and flow cytometry using HeLa cells demonstrate that GOfMLP is able to deliver the chemotherapeutic agent doxorubicin faster into cells, inducing higher levels of apoptosis, when compared to nonfunctionalized GO. The results reveal that GOfMLP is a promising carrier able to efficiently deliver anticancer drugs, being endowed with the ability to induce its own biodegradation.