| 1. |
- Akbari, H., et al.
(författare)
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Optimization of baker's yeast drying in industrial continuous fluidized-bed dryer
- 2012
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Ingår i: Food and Bioproducts Processing. - : Elsevier Ltd. - 0960-3085 .- 1744-3571. ; 90:1, s. 52-57
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Tidskriftsartikel (refereegranskat)abstract
- Instant active dry baker's yeast is a well-known product widely used for leavening of bread, produced by fermentation, and usually dried by hot air to 94–96% dry matter content. Multi-stage fluidized bed drying process is a commercial effective method for yeast drying. In this work, optimum operating parameters of an industrial continuous fluidized bed dryer for the production of instant active dry yeast were investigated. The dryer contained four zones separated with moving weirs. The operating conditions such as temperature, loading rate of compressed yeast granules, and hot air humidity had direct effects on both yeast activity and viability. The most important factors that affected the quality of the product were loading rate and the operational temperature in each zone on the bed. Optimization was performed for three loading rates of the feed to the dryer, using response surface methodology for the experimental design. The most significant factor was shown to be the loading rate with mean fermentation activity values of 620, 652, and 646 cm3 CO2/h for 300, 350, and 400 kg/h loading rates, respectively. The data analysis resulted in an optimal operating point at a loading rate of 350 kg/h and temperatures of zones 1, 2, 3, and 4 controlled at 33, 31, 31, and 29 °C, respectively. The best activity value was predicted as 668 ± 18 cm3 CO2/h, and confirmation experiments resulted in 660 ± 10 cm3 CO2/h. At the same operating point, the average viability of the cells was predicted as 74.8 ± 3.7% and confirmed as 76.4 ± 0.6%. Compared with the normal operating conditions at the plant, the optimization resulted in more than 12% and 27% improvement in the yeast activity and viability, respectively.
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| 2. |
- Arandia, Kenneth, et al.
(författare)
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Development of a fluid dynamic gauging method for the characterization of fouling behavior during cross-flow filtration of a wood extraction liquor
- 2021
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 0960-3085 .- 1744-3571. ; 128, s. 30-40
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Tidskriftsartikel (refereegranskat)abstract
- A method based on fluid dynamic gauging (FDG) was developed to investigate the membrane fouling behavior of streams containing dissolved wood components and small particles extracted using a mild steam explosion pretreatment. Industrially chipped softwood was subjected to saturated steam at 7 bar for 20 min, followed by cross-flow filtration of steam explosion liquors using 10 kDa polysulfone membranes at 2 bar transmembrane pressure. The results showed a severe decline in permeate flux during the initial stages of the cross-flow filtration. The FDG profiles from five filtration experiments revealed that thicker fouling layers were formed during initial fouling on pristine membranes compared to subsequent fouling on non-pristine membranes. The difference in fouling behavior suggests that cake layer formation was dominant during initial fouling, whereas pore blocking was more pronounced during refouling. This study highlights how FDG can be used to gain a better mechanistic understanding of the fouling behavior of extracted wood components.
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| 3. |
- Botha, G.E., et al.
(författare)
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Quality optimisation of combined osmotic dehydration and microwave assisted air drying of pineapple using constant power emission
- 2012
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 0960-3085 .- 1744-3571. ; 90:2, s. 171-179
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Tidskriftsartikel (refereegranskat)abstract
- Combination of osmotic dehydration with microwave assisted air drying offers increased flexibility for process control and product quality. Osmotic dehydration (55°Brix solution at 40 °C for 90 min) combined with microwave assisted air drying (MWAD) was tested on smooth cayenne pineapples. The influence of the four most relevant processing parameters (osmotic treatment time, microwave power, air temperature and air velocity) was studied using a 2 4 circumscribed central composite experimental design. The product quality was evaluated in terms of charred appearance at the surface, moisture content, soluble solids content, water activity, firmness, colour and volume. Microwave power and air temperature were the two most important processing parameters that influenced the quality of the dehydrated pineapple, with the parameters most affected by the operating conditions being water content and percentage of charred pieces. Only in the latter was a significant quadratic effect found, all others were approximately linear. There was also a significant interactive effect between microwave power and air temperature affecting the percentage of charred pieces. Model predictions using a quadratic surface for water content and % charred pieces were validated with an additional experiment. Quadratic models were used to indicate optimum drying conditions for various targets. © 2011 The Institution of Chemical Engineers.
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| 4. |
- Castro-Mayorga, J. L., et al.
(författare)
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The impact of zinc oxide particle morphology as an antimicrobial and when incorporated in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging and food contact surfaces applications
- 2017
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Ingår i: Food and Bioproducts Processing. - : Institution of Chemical Engineers. - 0960-3085 .- 1744-3571. ; 101, s. 32-44
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Tidskriftsartikel (refereegranskat)abstract
- In this work, zinc oxide (ZnO) micron and nano sized-particles with different morphologies were synthesized by aqueous precipitation and evaluated as antimicrobial agents against foodborne pathogens. The most effective bactericide system was selected to prepare active poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) films by three different methods (i) direct melt-mixing, (ii) melt-mixing of preincorporated ZnO into PHBV18 (18 mol% valerate content) fiber mats made by electrospinning, and, (iii) as a coating of the annealed electrospun PHBV18/ZnO fiber mats over compression molded PHBV. Results showed that ZnO successfully improved the thermal stability of the PHBV18, being the preincorporation method the most efficient in mitigating the negative impact that the PHBV18 had on the thermal stability, barrier and optical properties of the PHBV films. Similar behavior was found for the coating structure although this film showed effective and prolonged antibacterial activity against Listeria monocytogenes. This study highlights the suitability of the PHBV/ZnO nanostructures for active food packaging and food contact surface applications.
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| 5. |
- Faryar, Reza, et al.
(författare)
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Production of prebiotic xylooligosaccharides from alkaline extracted wheat straw using the K80R-variant of a thermostable alkali-tolerant xylanase
- 2015
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 1744-3571 .- 0960-3085. ; 93:Online 22 November 2014, s. 1-10
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Tidskriftsartikel (refereegranskat)abstract
- Agricultural by-products are raw materials of importance for increased utilization of renewable biomass. Wheat straw is a raw material of significant production volume and is in this work used for production of xylooligosaccharides (XOS). Extraction of xylan by dilute alkali was followed by hydrolysis using a variant of the alkali-tolerant Bacillus halodurans S7 endoxylanase A mutated at K80R. The xylan yield was on average 56.5 g xylose equivalents per kg dried, ground wheat straw, with 1 arabinose per 12 xylose residues. The K80R variant, which displayed higher specific activity than the wild-type enzyme, was added at a load of 96 U/g extracted xylan. The XOS-yield (xylobiose – xylopentaose) was evaluated at time intervals in the temperature range of 50 to 65 degrees C, at pHs from 7 to 10. The enzyme was optimally active at 60 degrees C up to pH 9. Hydrolysis was completed within 7 h, resulting in 36 % conversion of the xylan to predominantly xylobiose. Xylose content was low (2.4%) despite extended incubation, which is desirable for XOS-production. The XOS-containing hydrolysate was confirmed as a suitable carbon source for the putative probiotic strain Lactobacillus brevis DSM 1269, showing the applicability of the method to obtain prebiotic XOS.
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| 6. |
- Gourdon, Mathias, 1980, et al.
(författare)
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Performance evaluation of falling film evaporators in the dairy industry
- 2017
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Ingår i: Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C. - : Elsevier BV. - 1744-3571 .- 0960-3085. ; 101, s. 22-31
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Tidskriftsartikel (refereegranskat)abstract
- Falling film evaporators constitute an essential part of dairy powder production facilities. Evaporation belongs to the thermal separation processes; consequently, the evaporation plant is fundamentally energy intensive. Hence, improvements to its operation can have a significant impact on the energy usage. A simulation tool that is based on experimental correlations developed at conditions similar to the industrial scale is presented to provide insight into the fundamental mechanisms occurring along the heat transfer surface of industrial evaporators. The model includes the complex interaction between the produced vapor and the liquid flow. The results demonstrate that the pressure drop, through its influence on the saturation temperature, is of high importance in the performance of evaporators. The tool can be used to investigate different design configurations, and it exemplifies how a change in the tube diameter for the same temperature difference and length of the surface will affect the maximum heat load per area as well as the pressure drop.
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| 7. |
- Guiamba, Isabel, 1963, et al.
(författare)
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Retention of beta-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid
- 2016
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Ingår i: Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C. - : Elsevier BV. - 1744-3571 .- 0960-3085. ; 98, s. 320-326
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Tidskriftsartikel (refereegranskat)abstract
- The retention of vitamin C and carotenoids was studied in the cv. 'Tommy Atkins' mango as affected by osmotic dehydration prior to hot air drying. Osmotic dehydration (OD) was carried out over 15 h at 25°C using sucrose solutions of 45°BRIX with and without 1% (w/w) calcium chloride or 1% ascorbic acid with a fruit to solution ratio of 1:10 (w/w), and the OD-treated mango samples were then dried in an air convection oven at 50°C or 70°C. An osmotic pretreatment before drying significantly reduced the drying time and prevented colour change in dried mango. Addition of calcium in the OD solution significantly improved vitamin C retention, on average from 44% to 57%. However, the addition of ascorbic acid to the osmotic solution highly increased the retention of vitamin C content in the dried mango. The retention of all-trans-β-carotene was significantly lower in all OD treated mango samples dried at 50°C but remained unchanged in OD-treated mango samples with calcium or vitamin C dried at 70°C. Moreover, osmotic dehydration with and without additives reduced the ratio of 13-cis-β-carotene to all-trans-β-carotene. The results showed that the addition of calcium or vitamin C to the osmotic solution can improve the nutritional value of dried mango.
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| 8. |
- Hagsten, Carin, et al.
(författare)
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Removal of UHT dairy fouling — An efficient cleaning process by optimizing the rate controlling alkaline cleaning step
- 2019
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 0960-3085 .- 1744-3571. ; 113, s. 101-107
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Tidskriftsartikel (refereegranskat)abstract
- A rigid mineral-based deposit, termed ultra-high temperature (UHT) fouling, is formed on heat exchanger surfaces during milk processing at 140 °C. The removal of this type of fouling is for the first time assessed using a laser triangulation sensor and a camera, to measure changes in the thickness and to visualize structural changes in the fouling in situ. The process was monitored during both the alkali and acid cleaning steps. There was no global swelling of the fouling layer during alkali cleaning under the investigated conditions. However, significant degradation of the protein network was observed, which affected the acid cleaning step and the efficiency of the cleaning process. We conclude that treatment with alkali is required to facilitate the removal of deposits with high mineral content during the acid cleaning step. The results have implications for optimizing the cleaning process so as to minimize energy expenditure, while ensuring efficient heat transfer and maintaining product quality.
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| 9. |
- Håkansson, Andreas, 1983-, et al.
(författare)
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Model emulsions to study the mechanism of industrial mayonnaise emulsification
- 2016
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Ingår i: Food and Bioproducts Processing. - 0960-3085 .- 1744-3571. ; 98, s. 189-195
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Tidskriftsartikel (refereegranskat)abstract
- Mechanistic understanding of industrial food-emulsification is necessary for optimal operation and design. Industrial mayonnaise production is yet poorly understood, partly due to a lack of experimental data and partly due to the complexity of the product.This study suggests a systematic method for building mechanistic insight, by investigating successively more complex model emulsions in industrial rotor–stator mixers, comparing to idealized theories identifying points of departure. As a first step, a high volume fraction (>50%) and high viscosity (>100 mPa s) model emulsion with a non-ionic surfactant acting as emulsifier is investigated in two industrial-scale mixers (one batch and one continuous inline mixer) at varying rotor tip-speeds.The resulting drop diameter to rotor tip-speed scaling suggest turbulent viscous fragmentation of the model emulsion in both mixers despite the high volume fraction of disperse phase which could be expected to lead to significant non-idealities such as extensive coalescence and concentration effect-dominated fragmentation. If the other non-idealities (e.g. egg yolk emulsifying system and non-Newtonian rheology) would not influence the emulsification, this suggests the same mechanism for mayonnaise emulsification. An outline for continued work on successively more complex model-emulsions is discussed in order to further enhance understanding.
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| 10. |
- Håkansson, Andreas, et al.
(författare)
-
Model emulsions to study the mechanism of industrial mayonnaise emulsification
- 2016
-
Ingår i: Food and Bioproducts Processing. - : Institution of Chemical Engineers. - 0960-3085 .- 1744-3571. ; 98, s. 189-195
-
Tidskriftsartikel (refereegranskat)abstract
- Mechanistic understanding of industrial food-emulsification is necessary for optimal operation and design. Industrial mayonnaise production is yet poorly understood, partly due to a lack of experimental data and partly due to the complexity of the product. This study suggests a systematic method for building mechanistic insight, by investigating successively more complex model emulsions in industrial rotor–stator mixers, comparing to idealized theories identifying points of departure. As a first step, a high volume fraction (>50%) and high viscosity (>100 mPa s) model emulsion with a non-ionic surfactant acting as emulsifier is investigated in two industrial-scale mixers (one batch and one continuous inline mixer) at varying rotor tip-speeds. The resulting drop diameter to rotor tip-speed scaling suggest turbulent viscous fragmentation of the model emulsion in both mixers despite the high volume fraction of disperse phase which could be expected to lead to significant non-idealities such as extensive coalescence and concentration effect-dominated fragmentation. If the other non-idealities (e.g. egg yolk emulsifying system and non-Newtonian rheology) would not influence the emulsification, this suggests the same mechanism for mayonnaise emulsification. An outline for continued work on successively more complex model-emulsions is discussed in order to further enhance understanding.
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| 11. |
- Johansson, Simon, et al.
(författare)
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Oligosaccharide synthesis in Fruit Juice Concentrates using a Glucansucrase from Lactobacillus reuteri 180
- 2016
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 0960-3085 .- 1744-3571. ; 98, s. 201-209
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Tidskriftsartikel (refereegranskat)abstract
- The application of the glucansucrase GTF180 from Lactobacillus reuteri 180 in fruit juice concentrates for the synthesis of glucooligosaccharides was investigated. Reaction parameters such as temperature, pH, substrate and enzyme loading, Ca+2 addition and incubation time were investigated in high concentration sucrose solutions. The optimum conditions (50 °C, pH 4.5, enzyme loading 14.47 U/gsucrose with 1 mM CaCl2, undiluted fruit juice concentrates) were applied in apple and orange juice concentrates. More than 95% of the intrinsic sucrose was converted to oligosaccharide products after 90 min. The main products were leucrose, isomaltose and isomaltotriose. The enzyme was deactivated during standard fruit juice pasteurization conditions (95 °C, 15 sec). The oligosaccharides were stable during the pasteurization process, showing a good potential for industrial applications. DOSY NMR analysis of the enzymatically modified fruit juice concentrates showed that α1→6 glycosidic linkages are predominant in apple juice, while products in orange juice possess both α1→6 and α1→3 glycosidic linkages. The presence of α1→2 glycosidic linkages were also observed at a lower extent
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| 12. |
- Juul, Louise, et al.
(författare)
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Combining pressing and alkaline extraction to increase protein yield from Ulva fenestrata biomass
- 2022
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Ingår i: Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C. - : Elsevier BV. - 1744-3571 .- 0960-3085. ; 134, s. 80-85
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Tidskriftsartikel (refereegranskat)abstract
- Many seaweed species have a high production potential and attract interest as future protein sources. A high fiber and ash content, however, demand extraction of the protein to improve its digestibility and protein utilization in food or feed. This study explores three different approaches for protein extraction from Ulva fenestrata in order to maximize the protein extraction yield. Soluble protein was recovered either by mechanical pressing or by homogenization and osmotic shock of the biomass followed by alkaline extraction. The soluble protein was then concentrated by isoelectric precipitation. A combined procedure was carried out by pressing the biomass and following subjecting the residual pulp fraction to homogenization, osmotic shock and alkaline extraction. The three methods were ranked as follows with respect to protein extraction yield (as % of biomass protein); the combined method (23.9 ± 0.3%)> the alkaline extraction (6.8 ± 0.2%)> mechanical pressing (5.0 ± 0.2%). The significant increase when combining the methods was ascribed to a high precipitation yield after alkaline extraction of the pulp, hypothesized to be due to a reduced conductivity of the alkali-soluble protein fraction when derived from pulp rather than whole biomass.
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| 13. |
- Khan, M.A.M., et al.
(författare)
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Prediction of water and soluble solids concentration during osmotic dehydration of mango
- 2008
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 0960-3085 .- 1744-3571. ; 86:1, s. 42198-
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Tidskriftsartikel (refereegranskat)abstract
- The objective of this work was to develop a mathematical model to predict the kinetics of the change in water and soluble solids fractions in mango (cv. Haden) osmotically dehydrated in a sucrose solution. A full factorial design at three levels was used, varying temperature (T) and concentration of soluble solids in the osmotic solution (SSC). The models based on the Weibull distribution were built up in two steps: (i) primary models to determine the kinetic parameters at constant T and SSC, (ii) secondary models to further include the influence of T and SSC on the parameters of the primary model. The Weibull model can successfully describe both water and sugar fractions during osmotic dehydration (R2 = 0.98 and 0.96, respectively for water and sugar models). The time constant (?) for both models followed an Arrhenius-type relationship with temperature, with the reference time constant (?ref) at the average T and increasing linearly with SSC. The shape factor (?) was constant. The prediction accuracy of the models to predict water and sugar fraction was tested by cross validation and using a third set of experimental data, showing very good results with shrinkage values below 4.6% and errors on predictions lower than 1.6%. © 2007 The Institution of Chemical Engineers.
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| 14. |
- Krawczyk, Holger, et al.
(författare)
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Isolation of hemicelluloses from barley husks
- 2008
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 1744-3571 .- 0960-3085. ; 86:1, s. 31-36
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Tidskriftsartikel (refereegranskat)abstract
- In this work, arabinoxylan, the primary hemicellulose in barley husks, was isolated from barley husks by steam explosion and ultrafiltration. Ultrafiltration and diafiltration were used to concentrate and to increase the purity of the product which was intended for use as an oxygen barrier film in food packaging. A composite fluoropolymer membrane with a nominal molecular mass cut-off of 10,000 g/mol was used during ultrafiltration and diafiltration. The average flux during ultrafiltration to a volume reduction of 0.85 was 90 L/m(2) h. The flux was approximately constant (50 L/m(2) h) during diafiltration. Polysaccharides constituted about 40% of the solids fraction before ultrafiltration and nearly 70% after diafiltration. Arabinoxylan made up 45% of the polysaccharide fraction after diafiltration.
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| 15. |
- Mattsson, Tuve, et al.
(författare)
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In situ investigation of soft cake fouling layers using fluid dynamic gauging
- 2015
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Ingår i: Food and Bioproducts Processing. - : Elsevier. - 0960-3085 .- 1744-3571. ; 93, s. 205-210
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Tidskriftsartikel (refereegranskat)abstract
- Cake fouling is a phenomenon contributing to flux decline during cross-flow filtration. Its behaviour is also difficult to predict, especially for challenging separations where organic materials often form compressible cakes with a high resistance. In this study Kraft lignin was used as a model material for organic foulants in cross-flow microfiltration experiments, and a non-contact fluid dynamic gauging (FDG) technique in pressure-mode configuration was used to study the cake fouling layers in situ. A new and enhanced FDG equipment was used; enabling an increased accuracy of the fouling layer thickness measurements and capable of producing higher fluid shear stresses on the surface of the cake layer for strength measurements. Using FDG, very thin fouling layers were observed; in addition, FDG was used to investigate their cohesive and adhesive strengths, showing that over a 10-fold increase in fluid shear stress was required to remove foulant closer to the membrane compared with that on the surface of the cake.
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| 16. |
- Osman, Ali, 1980, et al.
(författare)
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Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration
- 2015
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Ingår i: Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C. - : Elsevier BV. - 1744-3571 .- 0960-3085. ; 96, s. 198-210
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Tidskriftsartikel (refereegranskat)abstract
- AbstractFour types of herring industry processing waters; refrigerated sea water (RSW), storage water (SW), processing water from cutting (PW) and pre-salting brines (SB) were subjected to chemical characterization and biomolecule recovery using electroflocculation (EF) and ultrafiltration (UF). The highest protein and fatty acid content were found in SB´s, up to 12.7±0.3 and 2.5±0.1 g L-1, respectively. Long chain n-3 polyunsaturated fatty acids represented up to 44.5% of total fatty acids. In all samples, leucine and glutamic acid/glutamine were the dominating amino acids whilst calcium and magnesium were the dominating trace elements. EF plus UF in series recovered up to 80% proteins and fatty acids from SB´s and reduced chemical oxygen demand by 70%. Foaming and emulsifying properties of biomolecules were improved or unaffected by EF/UF treatment. To conclude, large amounts of biomass are currently lost per tonne of processed herring, e.g. ~9.2 kg pure proteins and ~4.1 kg fatty acids; EF/UF represents a promising way of turning such losses to a potential income.
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| 17. |
- Persson, Tobias, et al.
(författare)
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Improvement of arabinoxylan isolation from barley husks
- 2009
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 1744-3571 .- 0960-3085. ; 87:3, s. 228-233
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Tidskriftsartikel (refereegranskat)abstract
- A method of extracting arabinoxylan from barley husks has previously been developed, but was found to suffer from three problems, namely: starch was dispersed in the aqueous phase during steam pretreatment, the yield of extracted arabinoxylan with high molecular mass was low in the steam pretreatment step, and there was high filtration resistance in the clarification step. This paper presents possible solutions to these problems. Starch was removed prior to steam pretreatment by boiling the husks in water for one hour. This treatment decreased the content of glucan in the aqueous phase after steam pre-treatment by 75%. The yield of arabinoxylan with a molecular mass greater than 5 kDa was increased from 5% to 25% by using alkaline impregnation (1 wt% NaOH). A vibrating shear-enhanced microfiltration unit was proven to be an alternative method to traditional filtration for clarification of the aqueous phase.
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| 18. |
- Prade, Thomas, et al.
(författare)
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Protein fractionation of broccoli (Brassica oleracea, var. Italica) and kale (Brassica oleracea, var. Sabellica) residual leaves — A pre-feasibility assessment and evaluation of fraction phenol and fibre content
- 2021
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 0960-3085 .- 1744-3571. ; 130, s. 229-243
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Tidskriftsartikel (refereegranskat)abstract
- This pre-feasibility study evaluates the use of residual leafy green biomass from broccoli (Brassica oleracea, var. Italica) and kale (Brassica oleracea, var. Sabellica) as feedstock for protein fractionation and potential application of the fractions in food and feed products. The protein concentration, protein recovery potential and the content of phenols and dietary fibre in these biomass sources and fractions were investigated. Field produce and side-stream analysis showed that among broccoli and kale side-streams the potentially suitable leaves for protein fractionation constitute up to 16 and 1.9 t/ha (DM content), respectively. Fractionation demonstrated that between 34–42 and 25–34 kg total protein could be extracted per t DM of broccoli and kale residue leaves, respectively. The amount of protein was generally high in green protein fraction (GPF) and the white protein concentrate (WPC) of both crops, although significantly higher in broccoli compared to kale. The recovery of bound and free phenolic compounds was up to 18% in the GPF of both crops, while only 0.4% ended up in the WPC. The economic assessment showed that the feedstock and processing costs of producing GPF and WPC, as well as of the combined protein fraction (CPF) 1.9–6.0 and 1.3–3.9 times higher than expected revenues for broccoli and kale, respectively, indicating that the production of protein fractions is not economically feasible with the current production scheme. However, potentially higher revenues may be obtained if value-added products such as fractionated phenols and dietary fibre components are also included and investigated in future production schemes. The pathway investigated, that included a direct drying and milling of leaf biomass showed a low processing cost and thereby the most favourable economic alternative, with approx. 7–30% profit for kale, while for broccoli revenues covered only 44–47% of the costs due to the extra harvest cost of the broccoli leaves.
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| 19. |
- Salgado-Ramos, Manuel, et al.
(författare)
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Sequential extraction of almond hull biomass with pulsed electric fields (PEF) and supercritical CO2 for the recovery of lipids, carbohydrates and antioxidants
- 2023
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Ingår i: Food and Bioproducts Processing. - 0960-3085 .- 1744-3571. ; 139, s. 216-226
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Tidskriftsartikel (refereegranskat)abstract
- This work reports the first example of combined sequential extraction by pulsed electric fields (PEF) (3 kV/cm, 100 kJ/kg, 2 Hz, 100 ms) and supercritical (SC) fluid extraction (SFE) (15 MPa, 25 mL/min, 50 degrees C, 60 min) with CO2 (SC-CO2) for the valorisation of almond hull (AH) biomass. PEF+SFE boosted the efficiency of the protocol up to 77% for total antioxidant capacity and 20% in terms of polyphenols recovery compared to the traditional soaking. Triple-TOF-LC-MS-MS analysis provided the phenolic profiles for the PEF and SCCO2 extracts, observing significant differences in the polyphenol profile according to the technology applied. Additionally, NMR analysis detected the presence of the carbohydrate soluble (mainly glucose, fructose and sucrose) and lipidic fractions, both selectively extracted by PEF or SC-CO2, respectively. Finally, the post-extraction residual solid biomass was characterized by several techniques such as TGA, FT-IR and SEM. For the latter, the formation of surface pores after PEF and a high fibre compaction after SFE was observed. On the other hand, DTG curves allowed to firmly propose concurrent valorisation routes for this solid, in agreement with a zero-waste approach.
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| 20. |
- Skoglund, Tomas, et al.
(författare)
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Fuzzy traceability: A process simulation derived extension of the traceability concept in continuous food processing
- 2007
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 1744-3571 .- 0960-3085. ; 85:C4, s. 354-359
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Tidskriftsartikel (refereegranskat)abstract
- Abstract in Undetermined Liquid food production often involves continuous processing. This leads to problems in traceability systems due to mixing zones and therefore indistinct batch identities causing difficulties with regard to withdrawals or recalls. This article outlines the possible use of the concept of dynamic simulation to improve the handling of batch identities in continuous production of liquid food, a concept we call fuzzy traceability. The concept is illustrated with a realistic example from a real dairy process line.
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| 21. |
- Zhou, Mi, et al.
(författare)
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Effect of crossflow regime on the deposit and cohesive strength of membrane surface fouling layers
- 2019
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Ingår i: Food and Bioproducts Processing. - : Institution of Chemical Engineers. - 0960-3085 .- 1744-3571. ; 115, s. 185-193
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Tidskriftsartikel (refereegranskat)abstract
- Acquiring knowledge of the properties of membrane fouling layers is crucial to mitigating fouling and developing cleaning strategies. The cohesive strength of these fouling layers, which determines the cleaning requirement of the membrane, is nevertheless rarely investigated. Here we introduced fluid dynamic gauging (FDG)to the crossflow microfiltration of a wood material, namely microcrystalline cellulose (MCC, nominal particle size 20 μm, 95% (in volume)of the particles are bigger than 5.4 μm and smaller than 56.4 μm), to study in situ the cohesive strength of the membrane surface fouling formed under different crossflow regimes. Using regenerated cellulose membrane with a nominal pore size of 0.2 μm, filtration experiments with FDG measurement show that the crossflow regime can lead to the formation of surface fouling layers with distinct cohesive strength. Fouling formed in turbulent/transitional crossflow (Reynolds number, Re duct = 4170)was stronger and its removal required more liquid shear stress compared to the layers formed in laminar crossflow (Re duct = 1560). The fouling layers that can withstand the minimum shear of 35 Pa from the FDG sensor with turbulent/transitional crossflow were, on average 294 ± 10 μm thick, in contrast to those formed in laminar crossflow, which were significantly thinner (144 ± 73 μm at 35 Pa shear stress, p < 0.05). On the other hand, turbulent/transitional crossflow reduced material deposition significantly (p < 0.05). After 1000 s filtration, 0.117 ± 0.003 kg m −2 MCC were found on the turbulent/transitional crossflow membranes, compare to 0.134 ± 0.005 kg m −2 in the laminar crossflow situation. Moreover, a similar permeate flux was observed in all experiments. Therefore, this work also highlights the necessity of developing membrane cleaning protocols based on the fouling layer properties, rather than on the permeate flux decline.
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| 22. |
- Deshmukh, K. P., et al.
(författare)
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Cleaning of simple cohesive soil layers in a radial flow cell
- 2022
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 0960-3085. ; 136, s. 84-96
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Tidskriftsartikel (refereegranskat)abstract
- A radial flow cell (RFC, inlet tube radius 0.95 mm and gaps of 1–4.2 mm) was used to investigate the removal of two thin (80–230 µm thick) model soil layers from glass and 304 stainless steel substrates by the flow of water at 20 °C. Under the flow conditions employed (Reynolds numbers 200–1400), inertial effects give rise to recirculation zones and regions of high shear stress on the bottom, soiled plate. The soils were dried layers of (i) instant coffee and (ii) a domestic abrasive cleaning suspension comprising fine particulates in a soluble matrix. Cleaning data exhibited a constant local erosion rate which varied strongly with radial position. For both soils, cleaning involved the growth of a circular cleaned region and redeposition of particulate matter in a ring at locations close to the foot of the secondary recirculation zone predicted by 2D axisymmetric CFD simulations. Removal beyond this location was observed with the coffee layers, indicating that cleaning for this soil was controlled primarily by simple diffusion mechanisms. The effect of channel aspect ratio and flow rate on the location of recirculation zones and shear stress distributions was investigated. The local cleaning rate in these steady flows was not linked simply to local wall shear stress.
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| 23. |
- Lalwani, Shruti, et al.
(författare)
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Exploring predictive kinetic modelling of thermal degradation from laboratory to production scale – A case study on three vitamins in milk
- 2024
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Ingår i: Food and Bioproducts Processing. - 0960-3085. ; 146, s. 69-76
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Tidskriftsartikel (refereegranskat)abstract
- Kinetic thermal degradation models are vital components for optimization of food and bioproducts processing. Typically, models are fitted to laboratory-scale experiments where vials are heated and held. However, these conditions are highly dissimilar from the thermal processes experienced in industrial production. Whereas fitting kinetic data to industrial-scale production is often impossible due to cost and flexibility issues, this discrepancy between what is typically measured and what the models are intended for could be of concern. This study presents a case study where traditional laboratory experiments are fitted to vitamin degradation kinetic models in milk (vitamins B1, B2, and E). The best-fitted kinetic models are then validated using five, carefully controlled industrial-scale dairy processes. Results show that predictions are surprisingly close to the validation data (mean relative percentual deviation is −1.1 %–+3 % depending on vitamin), given the substantial difference between the laboratory and production scale setup. This offers empirical support for the conventional method of fitting kinetic parameters through simplified laboratory experiments to predict vitamin degradation during industrial scale processing of foods and bioproducts.
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| 24. |
- Lalwani, Shruti, et al.
(författare)
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The effect of free convection on apparent vitamin degradation kinetics
- 2021
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 0960-3085. ; 130, s. 182-194
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Tidskriftsartikel (refereegranskat)abstract
- Experimentally determined vitamin degradation kinetic parameters are vital input for process optimization, e.g., of nutrient rich beverages such as milk and fruit juices. The standard method of obtaining these parameters is to subject a test-tube of the nutrient (in its food matrix) to a water bath at elevated temperatures and measure remaining concentration as a function of time. It is well known that accurate kinetic fitting requires measuring the temperature inside the test tube as a function of time (due to lag it is not identical to the water-bath temperature), and this is included in contemporary studies. However, the importance of axial temperature gradients for valid kinetic parameter estimations has not been discussed to the same extent. This contribution combines experiments and physical modelling to show how an axial temperature gradient evolves in a test tube (R = 13 mm, Z = 75 mm), due to free convection currents (T∞ – T0 = 57–71 °C). Consequently, the test tube temperature is not uniform in such an experiment. Thus, the positioning of the thermocouple in a test-tube-in-water bath experiment is essential for ensuring a valid estimation of the kinetic parameters. Simulations suggest that positioning it half-way between top and bottom is a suitable best practice.
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| 25. |
- Lewerentz, Frida, et al.
(författare)
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The effect of disperse phase viscosity in the emulsification of a semi-dairy beverage–combining emulsification experiments and numerical single drop breakup simulations
- 2023
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Ingår i: Food and Bioproducts Processing. - : Elsevier BV. - 0960-3085. ; 138, s. 103-115
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Tidskriftsartikel (refereegranskat)abstract
- Due to the rise in the demand for semi-dairy beverages (vegetable fat in a de-fatted dairy matrix) as well as for fully plant-based formulations, there is a growing interest in better understanding how emulsification processes are influenced by raw material choices. Semi-dairy beverages, for example, utilize a wide variety of vegetable oils in their formulation. This contribution combines traditional emulsification experiments with high-resolution numerical drop breakup simulations to improve the understanding of how oil viscosity influences the emulsification process. It is concluded that the experimentally observed increase in drop diameter with oil viscosity is well predicted by the viscosity-corrected Kolmogorov Hinze theory. The numerical simulations are able to reproduce this trend and allow further insight into breakup mechanism; suggesting that it is the prolonging of the deformation phase that make more viscous oils more challenging to homogenize. From a beverage processing perspective, the homogenizing pressure (and energy cost) necessary to achieve the same physical stability needs to be 73% higher if using a typical high-viscosity vegetable oil than if using a typical low viscosity vegetable oil.
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