Stickiness, Functionality, and Microstructure of Food Powders

Three major aspects of food powder are described and discussed. Stickiness is one issue that can cause production and product handling difficulties. Stickiness has been interpreted in a number of ways and thus measured differently. Functionality of the primary (single) particles or agglomerated powders is of practical interest to the consumers. The desired quality will have to be matched or exceeded by the powder manufacturers. Finally, microstructure provides a key linkage between the production and the functionality. Its formation has impacts on both the stickiness and functionality.     

Process optimisation in sunflower oil extraction by supercritical CO2

A continuous process for the extraction of sunflower oil using supercritical CO₂, featuring multiple extractors, one oil separator and three cascaded CO₂ recovery vessels operating at different pressures, was devised and studied. For every single equipment of the plant making up the process a mathematical model was built. Experimental tests—consisting in measurements of oil solubility in supercritical CO₂—were carried out in a laboratory-scale apparatus to characterise the behaviour of sunflower oil in the separation from the supercritical fluid. The mathematical model of the whole process was coded in the commercial gPROMS process modelling environment where both its simulation and optimisation—this latter assuming the overall oil production cost as the objective function—were carried out. The process- and economics-related results are discussed and compared with those obtained with traditional and cold-pressing extraction.     

Physical degradation of genomic DNA of soybean flours does not impair relative quantification of its transgenic content

In this paper, four different physical treatments (microwaves, heating by conduction, sonication and pressure autoclaving) were performed to degrade a pure DNA extract, and their influence on GMO quantification was studied. The aim was to check the hypothesis that processing of agrofood products results in a similar degradation rate for both the transgenic target and the specific target. Indeed we could observe that even if the used physical treatments could lead to a significant increase of C _t values for both transgenic and specific targets, the resulting ΔC _t remained stable. So, the main conclusion of the study is that the aforementioned hypothesis seems valid and thus a physical degradation of DNA will not affect the relative quantitation of the GMO content, provided that both the specific and transgenic targets have very similar size. A second important issue of the experiments performed was that DNA is a very robust molecule as it is extremely difficult to reach a mean size below 100 bp. The study also gives evidence of the importance of using small targets.     

Drying of Probiotics: Optimization of Formulation and Process to Enhance Storage Survival

This work describes how probiotic bacteria can be dried at low temperature in two steps, combining spray drying and vacuum drying, in order to enhance their survival during storage. A sufficient number of dried probiotics survived storage for more than 3 months at 30°C, if an appropriate combination of protein and carbohydrate was selected as carrier and storage conditions were maintained optimal. The use of soy protein and maltodextrin or skim milk and arabic gum resulted in the best survival rates of probiotics during storage. No evident difference was found between different spray dryer configurations, although a cocurrent flow was preferred.     

Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour

Achu is a thick porridge obtained by cooking and pounding taro (Colocasia esculenta) corms and cormels in a mortar. This study was undertaken with the objective of producing precooked taro flour that can be used in the preparation of achu. Taro slices were precooked to times of 0, 20, 45 and 90 min and dried in an air convection oven at varying temperatures of 50, 60, 70 or 80 °C before milling into flour which was then analysed for its water absorption capacity (WAC), water solubility index, emulsion activity and stability, bulk density, foam capacity and least gelation concentration (LGC). Achu made from the flours were equally analysed for their relative penetrometric index, bulk density and colour. The results showed that precooking induced significant (P<0.05) decrease in foam capacity, penetrometric index, and increase in LGC, emulsion stability and WAC. The drying temperature also induces significant reduction in emulsion capacity and stability, penetrometric index, and increase in LGC, WAC. Long precooking time (>45 min) and drying temperature (>60 °C) induced significant reduction of the in-vitro carbohydrate digestibility of taro achu.     

新型热红外伪装涂料用填料中空微珠性能研究

分析了温度对涂层发射率的影响，并据此重点研究了一种新型热红外伪装涂料用填料——中空微珠——的常规使用性能、降温效果以及对涂层发射率的影响。研究认为，中空微殊用量小于20％、粒径为200目左右时常规使用性能最好。60目的中空微殊降温效果最好，而且当其用量小于20％时，中空微珠对涂层的发射率基本没有影响。     

Intra-seasonal NDVI change projections in semi-arid Africa

Early warning systems (EWS) tend to focus on the identification of slow onset disasters such famine and epidemic disease. Since hazardous environmental conditions often precede disastrous outcomes by many months, effective monitoring via satellite and in situ observations can successfully guide mitigation activities. Accurate short term forecasts of NDVI could increase lead times, making early warning earlier. This paper presents a simple empirical model for making 1 to 4 month NDVI projections. These statistical projections are based on parameterized satellite rainfall estimates (RFE) and relative humidity demand (RHD). A quasi-global, 1 month ahead, 1° study demonstrates reasonable accuracies in many semi-arid regions. In Africa, a 0.1° cross-validated skill assessment quantifies the technique's applicability at 1 to 4 month forecast intervals. These results suggest that useful projections can be made over many semi-arid, food insecure regions of Africa, with plausible extensions to drought prone areas of Asia, Australia and South America.     

Transparency in complex dynamic food supply chains

Food supply chains are increasingly complex and dynamic due to (i) increasing product proliferation to serve ever diversifying and globalising markets as a form of mass customisation with resulting global flows of raw materials, ingredients and products, and (ii) the need to satisfy changing and variable consumer and governmental demands with respect to food safety, animal welfare, and environmental impact. Transparency in the food supply chain is essential to guarantee food quality and provenance to all users of food and food products. Intensified information exchange and integrated information systems involving all chain actors are needed to achieve transparency with respect to a multitude of food properties.In this paper, specific challenges of food supply chains are highlighted. Major elements are addressed that support transparency to consumers, the government and food companies, which are considered the claimants of transparency. Elements considered to be enablers of transparency are governance mechanisms, quality and safety standards and information exchange. The paper specifies these transparency claimants and enablers for food supply chains and identifies major information system functions and information technology applications needed to comply with transparency demands. It thereby provides a framework for transparency analysis in food supply chains.     

Influence of alloy ingredients on mechanical properties of ternary boride hard alloy clad materials

Using Mo, B-Fe alloy and Fe powders as raw materials, and adding C, Cr and Ni ingredients, respectively, or C, Cr and Ni mixed powders, ternary boride hard alloy clad materials was prepared on Q235 steel substrate by means of in-situ reaction and vacuum liquid phase sintering technology. The influence of alloy ingredients on the mechanical properties of ternary boride hard alloy clad materials was investigated. The results indicate that a mixture of 0.8% C, 5% Cr and 2% Ni ingredients gives a ternary boride hard alloy clad material with optimal mechanical properties, such as high transverse rupture strength, high hardness and good wear resistance.