| 1. |
- Karlsson, Camilla, et al.
(författare)
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THE REMOVAL OF β-LACTOGLOBULIN FROM STAINLESS STEEL SURFACES AT HIGH AND LOW TEMPERATURE AS INFLUENCED BY THE TYPE AND CONCENTRATION OF CLEANING AGENT
- 1998
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Ingår i: Journal of Food Process Engineering. - : Wiley. - 1745-4530 .- 0145-8876. ; 21:6, s. 485-501
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Tidskriftsartikel (refereegranskat)abstract
- In the food industry, severe fouling of equipment surfaces is common and frequent cleaning is necessary. The aim of this work was to contribute to an understanding of the cleaning process. The adsorption of β-lactoglobulin (β-LG) onto stainless steel surfaces and its removal by detergent were followed at 24 and 82C using in situ ellipsometry. Soil removal using different concentrations of sodium hydroxide was studied. Furthermore, NaOH was combined with the anionic surfactant sodium dodecyl sulphate (SDS). Increasing the NaOH concentration resulted in an enhanced cleaning rate and better cleanability. When the concentration was increased to 0.8 mg/mL, the cleaning process could no longer be monitored by ellipsometry. Combining SDS with NaOH resulted in improved cleaning compared to if using the individual components. Adsorption and removal of β-LG at high temperature led in all cases to decreased cleanability compared to the results obtained at room temperature.
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| 2. |
- Claus, Michael, et al.
(författare)
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Fruit brandy production by batch column distillation with reflux
- 2005
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Ingår i: Journal of food process engineering. - : Wiley. - 0145-8876 .- 1745-4530. ; 28:1, s. 53-67
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Tidskriftsartikel (refereegranskat)abstract
- The relationship between the operating parameters of batch fruit spirits column stills with reflux and the congener (trace compounds that provide flavors and aromas) concentrations in resulting fruit spirits has not been widely studied. Congener concentrations were determined in three different collection fractions, or "cuts," during batch distillation. Acetaldehyde and ethyl acetate were found in higher concentrations in the head cut, first overhead fraction, of the distillation and have lower boiling points relative to ethanol. 1-Propanol and isoamyl alcohol (isopentanol) were present in higher concentrations in the tail cut, third or final fraction, of the distillation and have boiling points that are higher than ethanol. Methanol has a unique concentration profile as it has higher concentrations in both the head and tail cuts, but a lower concentration in the heart cut, the middle fraction which is the desired product of the distillation. Methanol was of particular interest because the distillate must adhere to governmental regulations that limit its concentration in the product. Operating-condition parameters that were studied include the number of trays used in the distillation as well as the use of a "catalytic converter," a high surface, copper-packing material thought to catalyze formation of cyanide-containing compounds allowing them to be separated from the distillate. The effect of the number of trays used in a distillation on the concentration of ethanol and the congeners, methanol, acetaldehyde, ethyl acetate, 1-propanol and isoamyl alcohol in the final distilled spirits product is presented. An additional result of acetaldehyde production at the copper surface of the catalytic converter was also discovered in the analysis of the data.
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| 3. |
- Claus, Michael J., et al.
(författare)
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Defining still parameters using Chemcad batch distillation model for modeling fruit spirits distillations
- 2009
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Ingår i: Journal of food process engineering. - : Wiley. - 0145-8876 .- 1745-4530. ; 32:6, s. 881-892
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Tidskriftsartikel (refereegranskat)abstract
- Fruit spirits production has always been and continues to be heavily dependent upon the sensory evaluation of the distillate by the distiller. Sensory fatigue can lead to many problems of analysis for the distiller during production. As such, it is desirable to have a method of analysis that is not heavily dependent upon the senses of the distiller. Modeling of the distillation process is difficult because of the number of components present in the fruit mash and distillate, as well as because of the constantly changing thermodynamic interactions present on each tray as a result of the batch distillation process. This paper identifies a method for identifying the still parameters needed to perform predictive modeling. This involves setting a distillate flow rate and reflux ratio, as well as time or volume cutoff frames of analysis. After identifying the still characteristics, it is possible to model the distillation using the CHEMCAD batch distillation program.
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| 4. |
- Guo, Zhiming, et al.
(författare)
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Identification of the apple spoilage causative fungi and prediction of the spoilage degree using electronic nose
- 2021
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Ingår i: Journal of food process engineering. - : John Wiley & Sons. - 0145-8876 .- 1745-4530. ; 44:10
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Tidskriftsartikel (refereegranskat)abstract
- Apple is resistant to storage, but it is susceptible to fungal infection during transportation and storage, resulting in serious losses after harvest. A convenient and nondestructive monitoring method for fungi-inoculated apples was proposed in this research. Four dominant spoilage fungi, including Aspergillus niger, Penicillium expansum, Penicillium chrysogenum, and Alternaria alternata, were inoculated on apple samples. The volatile information of samples with different degrees of spoilage was obtained by gas sensors. The pattern recognition methods were compared to classify the fungi and degrees of spoilage. Back propagation-artificial neural networks (BP-ANN) had the best identification model result with the highest recognition rates of 95.62 and 99.58% for fungi and spoilage degrees, respectively. The variable selection methods were employed, and variables of the gas sensors data for the prediction of apple spoilage area were optimized. The best prediction models of Aspergillus niger, Penicillium expansum, Penicillium chrysogenum, and Alternaria alternata were 0.854, 0.939, 0.909, and 0.918, respectively. The results show that the gas sensors can be used as a nondestructive technique in apple fungi infection evaluation. This proposed fruit spoilage detection technology is expected to provide a reference for the early detection of apple spoilage to promote food quality and safety inspection.Practical ApplicationsThis research used gas sensors to identify the four main spoilage fungi of apples and predicted the spoilage degree of apples using established prediction models. The apple spoilage detection method adopted in this research provides a reference for the early detection of fruit spoilage, which is helpful for apple storage and reduces the economic loss caused by corruption. It is an important measure to help ensure the economic benefits of apple and provide consumers with a large number of high-quality apple products.
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| 5. |
- Härröd, Magnus
(författare)
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Apparent concentration. A method to predict the flow properties of viscous foods for process applications
- 1989
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Ingår i: Journal of food process engineering. - 0145-8876 .- 1745-4530. ; 11:4, s. 277-296
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Tidskriftsartikel (refereegranskat)abstract
- Compared with traditional methods, the prediction of flow properties of starch pastes is greatly improved with the new apparent concentration method proposed in this study. The new method considers the effects on the flow properties of minor variations in the preparation procedure and the composition of the product. The deviations with the new method range from ±10% for high-viscosity pastes down to -30% for low-viscosity pastes. The deviations are mainly due to the time dependency of the shear stress, as these effects are considerable for starch pastes, but have not been considered in the modelling in this work. Successful use of the apparent concentration method requires a reference model with known parameter values, a simple rheological measurement on the actual product, and appropriate calculations. The simple measurement can be performed on-line or in the laboratory. A special residual analysis was developed to make it possible to split up the differences between observed and predicted values and attribute the parts to the following factors.
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| 6. |
- Härröd, Magnus
(författare)
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Modelling of flow properties of starch pastes prepared by different procedures
- 1989
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Ingår i: Journal of food process engineering. - 0145-8876 .- 1745-4530. ; 11:4, s. 257-275
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Tidskriftsartikel (refereegranskat)abstract
- The flow properties of starch pastes prepared by different procedures were measured and modelled. An extended power law model was developed to describe the shear stress over wide ranges of shear rates, temperatures and concentrations (6-450 s-1, 10-90°C, 3-10%). Each pastes preparation procedure required its own set of parameter values to be modelled since different preparation procedures produced pastes with considerably different flow properties. These effects have to be considered before the flow properties can be predicted with satisfactory precision for process applications. Such a method is presented in a subsequent paper. The exactness in the modelling was restricted by the changes of the flow properties during the measuring process.
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| 7. |
- Härröd, Magnus
(författare)
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Time-dependent flow behavior of starch pastes, with food process applications
- 1989
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Ingår i: Journal of food process engineering. - 0145-8876 .- 1745-4530. ; 11:4, s. 297-309
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Tidskriftsartikel (refereegranskat)abstract
- The time dependency of shear stress has been investigated in completely swollen modified potato starch pastes during short periods of time (30 s) over wide ranges of shear rates, temperatures and starch concentrations (6-450 s-1, 10-90°C, 3-10%). A special, stepwise measuring process made it possible to correlate the kind of time dependency to the shear stress level; thixotropy or rheodestruction occurred at low shear stress (below 10 Pa); rheopexy occurred at intermediate shear stress (from 10 to 150 Pa); and thixotropy occurred at high shear stress (above 150 Pa). Bearing these results in mind, similar results can be observed in other studies on potato starch, maize starch, modified tapioca starch and tomato juice. The size and the kind of hysteresis loop in the flow curves can be related to the kind of time dependency at each shear stress level and to the duration of the effect at each level. Additional aspects of the subject are discussed.
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| 8. |
- Lu, Jing
(författare)
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Mechanical properties of corn: Correlation with endosperm hardness
- 2023
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Ingår i: Journal of Food Process Engineering. - 0145-8876 .- 1745-4530. ; 46
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Tidskriftsartikel (refereegranskat)abstract
- The purpose of this study was to explore the effects of different factors on the compressive mechanical properties of corn kernels. Explore the relationship between endosperm hardness and compressive mechanical properties of corn kernels by polynomial regression analysis. The results showed that the variety and kernel orientation had a significant effect on the compressive mechanical properties of corn kernels. Flint corn had a stronger ability to resist damage than floury corn. As the loading rate increased from 5 to 25 mm/min, the rupture force and rupture energy of corn kernels changed accordingly. The hardness of horny endosperm was significantly higher than that of floury endosperm. The dense starch-protein network structure of horny endosperm leads to higher hardness. According to the fitting results, the compressive mechanical properties of corn kernels could be predicted using the hardness of the horny endosperm within a certain range.Practical applications As a widely planted food crop in the world, corn is not only an important food crop, but also a high-quality feed for livestock and poultry. The compressive mechanical properties (elastic modulus, compressive failure force, failure energy, etc.) of corn kernels were explored, and the relationship between endosperm hardness and its mechanical properties was analyzed. It can provide technical parameters for mechanical processing equipment, reduce the loss of corn grain in the processing process, and improve its economic value.
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| 9. |
- Phinney, Randi, et al.
(författare)
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Concentration of citrus fruit juices in membrane pouches with solar energy Part 1 : How solar drying setup and juice pretreatment determine the drying flux
- 2020
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Ingår i: Journal of Food Process Engineering. - : Wiley. - 0145-8876 .- 1745-4530. ; 43:1
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to investigate how solar drying setup and choice of juice pretreatment determine the drying flux in a fruit juice concentration process called solar assisted pervaporation. With this process, hygienic membrane pouches and solar energy are used to concentrate and preserve fruit juices. In this study, the feasibility of concentrating citrus (tangerine) juice into marmalade under realistic conditions in rural Mozambique was assessed with three solar drying setups and four juice pretreatments. The main findings were (a) tangerine marmalade with a soluble solids content ≥65° Brix could be produced with all solar drying setups tested within 3–6 days, (b) sucrose addition as a juice pretreatment did not impact drying time and is recommended to increase yield, and (c) direct active and tilted passive solar drying reduced the drying time considerably; however, passive drying was more sensitive to poor weather conditions. Practical applications: Citrus fruits have high spoilage rates on a global level due to their juicy nature and short ripening period. They are difficult to handle and transport to urban markets and are also difficult to preserve by traditional solar drying practices. An alternative approach is to preserve citrus fruits with membrane pouches that are filled with citrus juices and then placed in the sun to dry. Water passes through the membrane pouch as vapor, allowing for the juices to be concentrated into marmalade. The membrane pouch also protects the juice from microorganisms in the surrounding air during drying. The process is driven by solar energy and is suitable for small-scale producers in rural areas of tropical countries. The aim of this study was to further investigate the process in rural Mozambique under realistic weather conditions. The main results are recommendations to small-scale producers on how to optimize the process.
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| 10. |
- Phinney, Randi, et al.
(författare)
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Concentration of citrus fruit juices in membrane pouches with solar energy Part 2 : How solar drying setup and juice pretreatment determine the microbiological quality
- 2020
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Ingår i: Journal of Food Process Engineering. - : Wiley. - 0145-8876 .- 1745-4530. ; 43:4
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to investigate how solar drying setup and choice of juice pretreatment determine the microbiological quality in a fruit juice concentration process called solar assisted pervaporation (SAP). With this process, hygienic membrane pouches and solar energy are used to concentrate and preserve fruit juices. In this study, citrus (tangerine) marmalades were produced with SAP membrane pouches under realistic conditions in rural Mozambique with three solar drying setups and eight juice pretreatments. The results showed that the choice of solar drying setup had a negligible effect on the total aerobic plate count but a significant effect on the yeast plate count. Pasteurization as a juice pretreatment lowered the total aerobic count and the probability of fermentation, while lemon juice had no beneficial effect on the microbiological quality. The recommendations are to add sucrose and pasteurize the juice before drying and to use a direct active solar dryer. Practical Applications: Solar drying is a sustainable approach to food preservation for the future. However, there are food safety challenges with solar drying that make the process difficult to control. One challenge is the direct contact between the product and the surrounding air since the air may be contaminated with microorganisms. One approach to reduce the probability of contamination is by solar drying fruit juices with membrane pouches that provide a hygienic barrier between the product and the surrounding air. These types of pouches are especially suitable for juicy, citrus fruits that are difficult to preserve with traditional solar drying practices. The pouches can be used to concentrate citrus juices into marmalades in rural areas of tropical countries where established infrastructure is not available. This study investigated the hygienic nature of the approach in rural Mozambique with the help of small-scale producers to determine the optimal way to produce safe marmalades.
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