|
Improved extractability of carotenoids from tomato peels as side benefits of PEF treatment of tomato fruit for more energy-efficient steam-assisted peeling
10.1016/j.jfoodeng.2018.03.029 2018-04-04 The combination of steam blanching (SB) with Pulsed Electric Fields (PEF) treatments of whole tomatoes, in addition to reducing the energy required for tomato peeling, can significantly contribute to the recovery of carotenoids from the peels. In this work, P... |
|
|
Modifications in the Rushton turbine for mixing viscoplastic fluids
10.1016/j.jfoodeng.2018.04.005 2018-04-03 The mixing characteristics of complex non-Newtonian fluids in a cylindrical vessel without baffles are determined in this paper. The working fluid has a shear thinning behavior with yield stress modeled by the Hershel-Bulkley model. Effects of the impeller de... |
|
|
Effects of combined high pressure (HPP), pulsed electric field (PEF) and sonication treatments on inactivation of Listeria innocua
10.1016/j.jfoodeng.2018.04.002 2018-04-02 Suspensions of non-pathogenic Listeria innocua ATCC 33090 in water were exposed to different combinations of high hydrostatic pressure (HPP), pulsed electric field (PEF) and sonication treatments. Treatments were conducted individually, or in various combinat... |
|
|
Optimizing Twin-Screw Food Extrusion Processing through Regression Modeling and Genetic Algorithms
10.1016/j.jfoodeng.2018.04.004 2018-04-02 Response surface analysis has become a standard for characterization of extrusion experiments in recent years. While response surface experiments provide large amounts of useful data, the problem persists in how data can be used to successfully design specifi... |
|
|
Effect of High Pressure Homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products
10.1016/j.jfoodeng.2018.04.003 2018-04-02 The effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins was investigated. Hazelnut meal proteins were extracted from hazelnut oil industry by-products. Protein patterns remained unchanged up to 75 MP... |
|
|
Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed strawberries
10.1016/j.jfoodeng.2018.03.030 2018-04-02 In this study, pulsed electric field (PEF) was coupled with vacuum infusion (VI) to impregnate strawberries with cryoprotectants. Electroporation of fruits was reached with 5 bi-polar, rectangular pulses of 100 μs width with a nominal electric field strength o... |
|
|
OHMIC BLANCHING OF TETSUKABUTO PUMPKIN: EFFECTS ON PEROXIDASE INACTIVATION KINETICS AND COLOR CHANGES
10.1016/j.jfoodeng.2018.04.001 2018-04-02 The present work aimed to evaluate the application of an alternative technology for food blanching, the ohmic heating process, and compare it to conventional blanching of hybrid Tetsukabuto pumpkin. The influence of both treatments on the inactivation kinetic... |
|
|
Vacuum drying of rosehip leathers: Modelling of coupled moisture content and temperature curves as a function of time with simultaneous time-varying ascorbic acid retention
10.1016/j.jfoodeng.2018.03.027 2018-03-30 Vacuum drying kinetics, thermal histories and quality kinetics of two rosehip leather formulations were determined, at tray temperatures between 40 and 70ºC. Data was simultaneously modelled as an ordinary differential equations system encompassing a transien... |
|
|
Mathematical model for the mass transport in multiple porous scales
10.1016/j.jfoodeng.2018.03.024 2018-03-30 The transport of species in a vegetable matrix was modelled and studied based on a phenomenological model, in which a solid composed by the cells, pores and tissues was considered. The model is able to predict the multi-scale mass transport by defining only o... |
|
|
Preparation and characterization of calcium alginate-chitosan complexes loaded with lysozyme
10.1016/j.jfoodeng.2018.03.020 2018-03-30 The objective of this study was to study the effect of calcium ions on the binding of lysozyme to chitosan (CS)/sodium alginate (SA) complexes (CS-SA-Ps), in order to develop a complex system for lysozyme delivery which might be of practical interest in the f... |