Ozone: An Advanced Oxidation Technology for Starch Modification

ABSTRACT

Ozone processing is one of the encouraging non-thermal and bio-friendly techniques in the food processing sector. The applicability of ozone technology in food industry is increasing due to its antimicrobial action and modification of functional properties of the foods. The structural modifications of starches have major applications in the food and bakery industry for producing products with increased shelf life, improved texture, and retention of moisture content. The positive response of ozonation in carboxyl and carbonyl group alters the viscosity of starch molecules. Rheological characteristics like low viscosity even at an increased concentration, desirable binding properties, and film-forming ability have increased its use in the food processing industry. The influence of ozonation in the physicochemical properties is mainly retrogradation and cross-linking of amylose and amylopectin molecules and enzymatic modifications. Ozonation cause change in crystallinity, viscosity, expansion ratio, and gelatinization temperatures. Finally, ozonation induces many possible changes in native starches for the effective utilization in the processing sectors. In this review, starch modifications utilizing ozone and various research achievements and scientific reports focusing on the effect of ozonation in terms of physical, chemical, and thermal properties of native starches and on the possible modifications have been summarized and discussed. In conclusion, ozone is a green technology that can be effectively used as an alternative oxidation technique for starch modification.     

Experimental Investigation of Wire Electrical Discharge Machining of NdFeB Permanent Magnets with an RC-Type Machine

This paper focuses on wire electrical discharge machining (WEDM) of devices made from commercially available sintered neodymium-iron-boron (NdFeB) rare-earth magnets that have been magnetized before machining. We conduct an experimental study to quantify the effects of the voltage and capacitance of an RC-type WEDM machine, as well as the magnet polarity, on slicing rate, mean kerf, and variation in kerf. We find that voltage and capacitance affect slicing rate, that voltage affects mean kerf, that no parameters tested affect the variation in kerf, and that the polarity of the magnet being machined does not affect the machining process. Linear regression is used to fit simple predictive models to the data with good agreement. Further analysis is performed to characterize the loss in permanent magnetization on the surface of the magnet due to heating during the machining process, and it is found that the outer layer of approximately 35 μm in depth is demagnetized when using the highest voltage and capacitance values tested.     

Dynamic mechanical analysis and broadband electromagnetic interference shielding characteristics of poly (vinyl alcohol)-poly (4-styrenesulfonic acid)-titanium dioxide nanoparticles based tertiary nanocomposites

ABSTRACT

Novel tertiary nanocomposite films comprising of poly (vinyl alcohol) (PVA), poly (4-styrenesulfonic acid) (PSSA) and titanium dioxide (TiO₂) nanoparticles (NP_S) were prepared using simple solvent casting method. The structural, thermal, morphological, thermo-mechanical and electromagnetic interference (EMI) shielding properties of PVA/PSSA/TiO₂ nanocomposite films were investigated. The EMI shielding effectiveness (SE) of PVA/PSSA/TiO₂ nanocomposite films in the X and Ku band was found to be 12 dB and 13 dB respectively at 25 wt% TiO₂ NPs loading. These results demonstrate the possible applications of PVA/PSSA/TiO₂ nanocomposite films as low cost, lightweight and flexible material for EMI shielding.     

Physicochemical Characteristics of Date Powder Produced in a Pilot-Scale Spray Dryer

Date fruit is a good source of bioactive compounds and natural sugar. It has the potential to be utilized as a substitute for added sugar. Although several forms of dates—such as fresh dates, date paste, and date syrup—are available in the market and used for different applications, free-flow date powder would be highly beneficial in improving shelf-life, ease of handling, and blendability with various foods prepared domestically and in industry. The objective of this study was to produce date powder in a pilot-scale spray dryer and determine its physicochemical qualities. Date powder was produced at eight processing conditions (2 carrier agents (maltodextrin (MD) and gum arabic (GA) × 2 inlet air temperature (150°C and 170°C) × 2 feedstock flow rates (25 ml/min and 40 ml/min)). To the carrier agent was added at 0.4 kg per 1.0 kg of date fruits (dry weight basis), and the feedstock to the spray dryer was prepared at 20% concentration. Date powder was obtained in all eight treatments. Color (L*a*b* values), moisture content, bulk density, wettability, solubility index, hygroscopicity, microstructure analysis (using scanning electron microscope (SEM)), and total phenolic compounds were determined for the spray-dried date powder. The physicochemical characteristics of date powder varied significantly with respect to the processing conditions. Although physical properties of date powder were significantly affected by the carrier agent, there was no difference in total phenolic compounds between date powders produced with MD and GA. An SEM study revealed that date powder produced with MD had smooth, regular-shaped spherical particles but with severe agglomeration. Date powder with GA had relatively smaller particles of irregular sphere with dented surfaces.