Article
Nanoscience & Nanotechnology
Bosong Li, Keita Nomoto, Shenghui Xie, Simon P. Ringer, Bernd Gludovatz, Jamie J. Kruzic
Summary: The study investigated the effects of elastostatic compression (ESC) on the structural state and mechanical properties of bulk metallic glasses (BMGs). The results showed that ESC can induce either relaxation or rejuvenation depending on the initial energy state of the samples. Materials in the highest and lowest energy states were stable against structural changes, while those in intermediate energy states exhibited both relaxation and rejuvenation after ESC loading. These findings provide new insights into the behavior of BMGs under ESC.
MATERIALS SCIENCE AND ENGINEERING A-STRUCTURAL MATERIALS PROPERTIES MICROSTRUCTURE AND PROCESSING
(2022)
Article
Chemistry, Analytical
Shifeng Yu, Yongjia Wu, Shuyu Wang, Michael Siedler, Peter M. Ihnat, Dana Filoti, Ming Lu, Lei Zuo
Summary: This paper presents a novel MEMS-based differential scanning calorimeter (DSC) for direct thermal characterization of protein samples. The DSC exhibited high sensitivity, low noise, high scanning rate, and low sample consumption volume. The study demonstrated that the MEMS DSC is an effective tool for directly understanding the thermal stability of antibodies in a high-throughput and low-cost manner compared to conventional calorimeters.
Article
Chemistry, Medicinal
Hemanth K. Mamidi, Bhagwan D. Rohera
Summary: This study demonstrated the feasibility of using DSC combined with response surface methodology as a material-sparing tool for determining processing conditions for HME during initial stages of development. The optimized drug loading and processing temperature helped to reduce the cost of HME product development, making it more cost-effective.
JOURNAL OF PHARMACEUTICAL SCIENCES
(2021)
Article
Energy & Fuels
Xiong Xiao, Jordan Oakley, Saif Z. S. Al Ghafri, Thomas Hughes, Darren Rowland, Lubomir Hnedkovsky, Glenn Hefter, Eric F. May
Summary: Isobaric heat capacity data for supercritical mixtures of methane and propane were measured and compared with three models, showing that the Peng-Robinson EOS best describes the experimental results. The inaccuracies in other models were attributed to different factors, such as the failure of the SAFT-gamma Mie EOS to predict ideal gas heat capacity accurately at cryogenic temperatures.
Article
Construction & Building Technology
Panos Apostolidis, Michael Elwardany, Adrian Andriescu, David J. Mensching, Jack Youtcheff
Summary: The contribution of thermodynamics of mixing to glass transition in polymer-modified asphalt binders was studied quantitatively using a differential scanning calorimeter with an epoxy system. The miscibility of the binders was determined by measuring the heat capacity (Cp) and glass transition temperature (Tg) based on entropic changes. The enthalpy of mixing was also examined to ensure complete crosslinking of the binders. The results showed that the positive deviations of Tg from the ideal mixing rule indicated the presence of repulsive forces between the asphalt and epoxy components.
CONSTRUCTION AND BUILDING MATERIALS
(2023)
Article
Chemistry, Physical
Shristy Jha, Saideep Muskeri, Siva Shankar Alla, Sundeep Mukherjee
Summary: Bulk Metallic Glasses (BMGs) have limited bulk plasticity due to shear localization. The effect of structural state and stress state on the micro-scale deformation behavior of BMGs is not well understood. In this study, a model Ni-based BMG was investigated under multiaxial nano-indentation, uniaxial micro-pillar compression, and micro-cantilever beam bending. The relaxed BMG showed increased hardness, yield strength, and bending strength compared to its as-cast counterpart. Both the as-cast and relaxed samples exhibited stable notch opening and blunting during micro-cantilever bending tests, but notch weakening was observed for both structural states. This research may stimulate further investigations into the deformation behavior of BMGs in real-world structural applications at small scale.
JOURNAL OF ALLOYS AND COMPOUNDS
(2023)
Article
Energy & Fuels
Xiong Xiao, Saif Z. S. Al Ghafri, Jordan Oakley, Darren Rowland, Thomas J. Hughes, Lubomir Hnedkovsky, Glenn Hefter, Eric F. May
Summary: The study investigated the heat capacities of single-phase mixtures of natural gas components at different temperatures and pressures, and found that some models showed large deviations, while the SAFT-gamma Mie EOS was able to accurately describe single-phase measurements at elevated temperatures.
Article
Energy & Fuels
Xiong Xiao, Saif Z. S. Al Ghafri, Darren Rowland, Thomas J. Hughes, Lubomir Hnedkovsky, Glenn Hefter, Eric F. May
Summary: Measurements of heat capacities for pure gases and mixtures at different temperatures and pressures showed that the SAFT-? Mie EOS can adequately describe most data above the cricondenbar, but none of the models provide reliable predictions near the critical region.
Article
Engineering, Electrical & Electronic
David King, Francisco D. Nieves Bogonez, Venkata R. Machavaram, Warren Hay, Liwei Wang, Surya D. Pandita, Dee Harris, Frank Biddlestone, James D. R. Talbot, Gerard Franklyn Fernando
Summary: Hyphenated analytical techniques allow simultaneous measurement of processing and materials parameters in the same environmental conditions. In this study, a differential scanning calorimeter was custom-modified to integrate an optical fibre sensor for monitoring cross-linking reactions. Calibration confirmed the sensor's accuracy in detecting the glass transition temperature.
IEEE SENSORS JOURNAL
(2022)
Article
Materials Science, Ceramics
Mehdi Malekan, Reza Rashidi, Saeed G. Shabestari, Juergen Eckert
Summary: In this study, the effect of different yttrium doping levels on the glass-forming ability of copper-zirconium-aluminum-based metallic glasses was investigated from thermodynamic and kinetic perspectives. The amorphous structure of the alloys was confirmed using various techniques, and the correlation between the forming ability and thermodynamics/kinetics factors was established through the analysis of thermal characteristics. The results showed that 2% yttrium doping significantly improved the glass-forming ability of the metallic glasses. Yttrium enhances the forming ability by promoting a more densely packed atomic configuration and scavenging oxygen as an undesirable element.
JOURNAL OF NON-CRYSTALLINE SOLIDS
(2022)
Article
Thermodynamics
Soumen Mandal, Dong-Eun Lee, Taejoon Park
Summary: The X-ray diffraction confirmed the amorphous structures of two bulk metallic glass samples, while the differential scanning calorimetry revealed that crystallization is easier in Cu60Zr25Ti15 BMG compared to (Cu60Zr25Ti15)(95)Ni-5 BMG with the addition of Ni increasing thermal stability. The nucleation activation energy was found to be higher than the growth activation energy for both alloys, indicating that crystal growth is easier than nucleation during isothermal crystallization.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2021)
Article
Materials Science, Ceramics
Pingjun Tao, Kunsen Zhu, Ziyun Long, Chaohan Zhang, Weijian Zhang, Yuanzheng Yang
Summary: The plastic deformation behavior of Zr55.7Cu22.4Ni7.2Al14.7 bulk metallic glass (BMG) in the supercooled liquid region (SLR) was studied by high temperature compression experiments. The results showed that the plastic deformation of BMG in SLR was highly sensitive to strain rate, with a decrease in strain rate leading to a decrease in steady-state flow stress and peak stress and an increase in viscosity. Additionally, the deformation profile and mechanism also changed with a critical strain rate of 5 x 10(-4) s(-1).
JOURNAL OF NON-CRYSTALLINE SOLIDS
(2023)
Article
Materials Science, Ceramics
Semen E. Lapuk, Marat A. Ziganshin, Radik A. Larionov, Timur A. Mukhametzyanov, Christoph Schick, Alexander V. Gerasimov
Summary: Robust determination of parameters governing the stability of amorphous drugs is crucial in modern pharmaceutics. The kinetic stability of these systems greatly impacts their practical applications. This study determined the critical cooling rates and kinetic parameters of cold crystallization for four slowly crystallizing sulfonamides. The Nakamura crystallization model demonstrated good prognostic ability by determining the stability time profile of drug systems prone to crystallization from non-isothermal thermokinetic data.
JOURNAL OF NON-CRYSTALLINE SOLIDS
(2023)
Article
Materials Science, Multidisciplinary
Xiang Li, Xinhui Fan, Bing Li, Xin Wang, Yanhong Li, Ke Yang
Summary: In this study, quasi-static and dynamic compression experiments were conducted on a Hf28Be18Ti17Zr17Cu7.5Ni12.5 high-entropy bulk metallic glass under different strain rates. It was found that the strain rate had limited influence on the fracture strength but caused plastic strain disappearance under quasi-static loading. The dynamic deformation behavior showed strain-rate softening, decreasing yield strength, and three distinct failure modes.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2022)
Article
Engineering, Chemical
Manqiu Cheng, Mikinori Kuwata
Summary: The influence of water vapor on aerosol particles depends on both relative humidity (RH) and temperature (T). In order to investigate the physical properties of aerosol particles, it is necessary to regulate both temperature and RH simultaneously. A low-temperature hygroscopicity tandem differential mobility analyzer (low-T HTDMA) was developed for this purpose, which can operate in a wide range of temperatures and RH levels. The performance of the instrument was tested using (NH4)2SO4 and NaCl particles, and the results were consistent with previous studies.
JOURNAL OF AEROSOL SCIENCE
(2023)
Review
Food Science & Technology
Jingjing Xu, Min Zhang, Yuchuan Wang, Bhesh Bhandari
Summary: Flavor is crucial for the acceptance of meat products, and conventional cooking methods often result in decreased quality and inadequate flavor release. To meet consumers' demands for good flavors and high quality, researchers are exploring emerging technologies for enhancing flavor formation and nutritional value during thermal or non-thermal processing of meat products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Pramesh Dhungana, Tuyen Truong, Nidhi Bansal, Bhesh Bhandari
Summary: Size-based fractionation of natural milk fat globules was investigated using a two-stage centrifugal separation method. Depending on the independent variables, the fractionated cream had a range of average fat globule sizes from 1.32 to 5.2 μm. An increase in feed rate and a decrease in rotational speed reduced the fractionating performance of the modified cream separator.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Food Science & Technology
Qing Sun, Min Zhang, Bhesh Bhandari, Vijaya Raghavan
Summary: The study systematically investigated the impact of LF-NMR parameters on experimental results, suggesting factors to be considered for optimizing TR and TE, as well as recommending the use of normalized CPMG decay method to enhance LF-NMR performance. The standard operating procedures proposed provide a strategy for improving the properties and applications of LF-NMR.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Xing Ren, Linlin Li, Junliang Chen, Lujie Zhao, Panpan Liu, Weiwei Cao, Aiqing Ren, Guangyue Ren, Bhesh Bhandari, Xu Duan
Summary: A multiphase microwave drying method was proposed to produce dried Chinese yam cubes comparable to freeze-dried products. The effects of different microwave power loading schemes on the conversion point and moisture content at that point were investigated, showing that higher microwave power reduced the time to reach the conversion point. When the moisture content was 0.378 g center dot g(-1), the properties of the dried yam cubes resembled freeze-dried samples.
Article
Chemistry, Applied
Kai Chen, Min Zhang, Bhesh Bhandari, Jingjing Chen
Summary: The study found that IRFD significantly reduced the drying time, maintained the gelatinized state of quinoa samples, and had stronger retention ability for flavor. Pressure cooking resulted in the highest porosity and best rehydration ability for samples. Additionally, pressure cooking and microwave cooking led to a softer and thicker texture for rehydrated quinoa samples.
Review
Food Science & Technology
Baoguo Xu, Essodezam Sylvain Tiliwa, Weiqiang Yan, S. M. Roknul Azam, Benxi Wei, Cunshan Zhou, Haile Ma, Bhesh Bhandari
Summary: Traditional dehydration techniques have limitations, causing nutrient oxidation and energy losses. Ultrasound has emerged as a rapid and cost-effective method to produce quality dehydrated food, improving the retention of nutrients in fruits and vegetables and reducing drying time.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Kathika Das, Min Zhang, Bhesh Bhandari, Huizhi Chen, Baosong Bai, Manik Chandra Roy
Summary: This review summarizes recent research and major benefits of ultrasound application in assisting food freezing. Ultrasound-assisted freezing offers advantages over traditional freezing processes, including faster freezing rate, smaller and more uniform ice crystal size distribution, resulting in better preservation of microstructures and quality of frozen products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Engineering, Chemical
Bimal Chitrakar, Min Zhang, Xiaohu Zhang, Bhesh Bhandari
Summary: This study found that the nutritional and phytochemical contents in asparagus leafy by-product were higher than those in the edible portion. By decreasing the particle size, the extractable rutin in the leaf increased, leading to increased antioxidant activities. It was also observed that the particle size affected the color and moisture status of the chips formulation.
Article
Engineering, Chemical
Thao M. Ho, Thi Van Anh Nguyen, Bhesh R. Bhandari
Summary: Cyclodextrin (CD) powders are utilized as solid matrices to encapsulate gases in agri-food industries, providing processability, quality, functionality, safety, and stability to products. Gas powders produced by CD powders offer easier and safer gas utilization compared to traditional pressurized cylinders or tanks. This review discusses the amorphization of CD powders through spray drying, properties and applications of amorphous CD powders in gas encapsulation for food and agriculture production.
Article
Food Science & Technology
Sina Ghadimi Kalajahi, Narjes Malekjani, Katarzyna Samborska, Zahra Akbarbaglu, Pouria Gharehbeglou, Khashayar Sarabandi, Seid Mahdi Jafari
Summary: Alcea flower extract (AFE) was encapsulated using different carriers, and the production yield was higher when MD-WPC mixture or MD alone were used. The samples produced with MD-WPC had higher TPC and better retention of DPPH, ABTS, hydroxyl radical scavenging, and reducing power compared to other carriers.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mengyue Zhao, Linlin Li, Weiwei Cao, Zhe Wang, Qianqian Chu, Bhesh Bhandari, Guangyue Ren, Xu Duan
Summary: Spray drying, freeze-drying, and microwave freeze drying were used to encapsulate Cornus officinalis flavonoid (COF) using whey isolate protein and gum arabic as wall materials to improve its stability and solubility. The freeze-dried microparticles had the highest encapsulation efficiency and the smallest particle size. Spray-dried microparticles showed higher stability during storage, while the dissolution of microparticles dried by freeze-drying and microwave freeze drying was lower.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Agriculture, Multidisciplinary
Thao M. Ho, Bhesh R. Bhandari, Nidhi Bansal
Summary: This study investigated the foaming properties and foam structure of milk samples induced with lipolysis by different methods. The results showed that milk samples induced by microfluidisation had the highest foamability and foam stability, with small and homogeneous air bubbles. Increasing FFA content from 1.5 to 3.5μ-equiv.mL(-1) significantly decreased the surface tension, foamability, and foam stability of milk samples. The lipolysis induced by microfluidisation had less detrimental effects on the foaming properties of milk compared to ultra-turraxing and homogenisation-induced lipolysis.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Christian O. Diaz-Ovalle, Seid Mahdi Jafari
Summary: Evaporators are crucial equipment in the food processing industry and can be found in various sectors such as sugar, fruit juices, dairy products, edible oils, tomato paste, and coffee. To reduce energy consumption, multiple-effect evaporators (MEEs) are recommended, where the vapor from one stage is used to heat the next stage. MEEs come in different designs and can be equipped with vapor compression systems and steam ejectors for better energy efficiency. This article provides a comprehensive overview of the fundamentals, design, simulation, control, and application of MEEs in the food industry, discussing recent advancements in the field.
FOOD ENGINEERING REVIEWS
(2023)
Article
Engineering, Chemical
Yu Hsuan How, Michelle Yee Mun Teo, Lionel Lian Aun In, Siok Koon Yeo, Bhesh Bhandari, Liew Phing Pui
Summary: This study investigates the characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder with protectants. The powder shows good flow and rehydration properties, with a predicted shelf-life of 33.7-46.3 days, suggesting its potential as a vaccine delivery product.
Article
Agriculture, Multidisciplinary
Thao M. Ho, Bhesh R. Bhandari, Nidhi Bansal
Summary: The reasons for the poor foaming quality of milk in summer are still unknown. This study collected milk samples from different processing stages in a dairy factory during two seasons and found that the composition and physical properties of milk in summer were different from those in spring, which may be the reason for its poor foamability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
