International Journal of Food Engineering

Published by De Gruyter

Volume 7 Issue 5

August 2011

Issue of International Journal of Food Engineering

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Contents
Journal Overview

Article

September 13, 2011

Effect of Infrared Drying on Drying Kinetics, Color, Total Phenols and Water and Oil Holding Capacities of Orange (Citrus Sinensis) Peel and Leaves

Asma Kammoun Bejar, Nesrine Ghanem, Daoued Mihoubi, Nabil Kechaou, Nourhène Boudhrioua Mihoubi

Abstract

The aims of this work were to determine the desorption isotherms of “Maltaise” orange peel and leaves and to investigate the effect of the infrared drying on the drying kinetics and on the physical and functional properties. The moisture desorption curves showed a sigmoïd shape (type II on the BET classification). GAB was found to be the best model for describing the desorption curves. The infrared drying rate increased, with temperature increasing at the same moisture ratio. High drying temperatures preserved initial color parameter values of “Maltaise” orange peels (from 21.893 ± 0.629 to 24.793 ± 0.525, from 37.973 ± 0.941 to 45.44 ± 0.390 and from 45.350 ± 1.077 to 50.439 ± 0.740 for a*, b* and C, respectively) and leaves (from -5.98 ± 1.651 to -5.276 ± 0.342, from 10.73 ± 1.547 to 16.42 ± 0.174 and from 12.283 ± 2.263 to 17.247 ± 0.384 for a*, b* and C, respectively) and maximal phenolic content. Nevertheless, water and oil holding capacities decreased significantly. Low temperatures gave the best functional properties.

September 18, 2011

Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment

Marta Igual, María Luisa Castelló, María Dolores Ortolá, Ana Andrés

Abstract

The traditional way of preparing persimmon jam produces astringent flavours due to the conversion of insoluble tannins into soluble tannins as a consequence of the high temperatures used in the process. For this reason, a new method for preparing this kind of product based on osmotic dehydration was tested, in order to obtain persimmon jam without thermal treatment. In this work, 'Rojo Brillante’ persimmon slices were dehydrated to approximately 30 ºBrix in concentrated grape juice of 65.8 ºBrix at 30ºC, according to a previous kinetic study. Then, samples were mixed with concentrated grape juice, potassium sorbate, pectin and citric acid in order to reach a concentration of soluble solids of approximately 48 ºBrix. Samples were stored at room temperature, and at 4ºC. Determinations of ºBrix, humidity, astringency, water activity and analysis of optical and mechanical properties (consistency and extrusion) were performed after 1, 5, 7, 12 and 18 days of storage. Non-refrigerated jam spoiled after five days of storage, but the characteristics of the refrigerated samples barely changed, without the presence of astringency. In conclusion, this method of preparing jam from persimmons could increase the commercial possibilities of this fruit, using refrigerated storage.

September 22, 2011

Effects of Lyophilization and Use of Probiotics on Donkey's Milk Nutritional Characteristics

Silvia Vincenzetti, Michele Savini, Cinzia Cecchini, Daniela Micozzi, Francesco Carpi, Alberto Vita, Paolo Polidori

Abstract

Cow milk protein allergy (CMPA) is an abnormal IgE-mediated reaction to cow milk proteins. Donkey’s milk could be considered suitable for feeding young children affected by severe IgE-mediated CMPA because its nutritional properties and composition are very close to human milk. Since donkey’s milk is available during a limited range of months during the year, it may be useful to find better storage conditions for this product. This study investigated the effects of the lyophilization treatment on donkey’s milk nutritional characteristics, and the results were compared with those obtained on fresh and frozen milk. Nutritional properties of lyophilized donkey’s milk remained basically unchanged compared with fresh milk. Two different probiotic strains were added to lyophilized donkey’s milk, and their viability was evaluated after milk reconstitution. The results obtained confirmed the possibility of producing a probiotic infant formula with beneficial properties using donkey’s milk as raw material.

September 23, 2011

Development of Hot-Air Dried Cut Persimmon

Marta Igual, María Luisa Castelló, Eva Roda, María Dolores Ortolá

Abstract

In this work the authors have studied the effect of hot-air drying with or without a previous osmotic dehydration pretreatment to produce dried cut persimmon with a different geometry (slices and sectors). A kinetic study has been carried out analysing mass variation, colour and texture changes in samples. Two sensory analyses were also performed considering drying time and geometry. Furthermore, the influence of 35 days of storage on optical and mechanical properties was also determined. The results obtained showed that geometry did not affect the parameters analyzed. According to the results of the kinetic study, the selected drying times were 8 and 12 hours. Osmotic pretreatment does not imply improvements in the final product. Judges preferred slices dried for 8 hours without osmotic pretreatment. The time of storage did not influence the optical and mechanical properties.

September 27, 2011

Effects of Different Solar Drying Methods on Drying Time and Rice Grain Quality

Pyseth Meas, Anthony H. J. Paterson, Donald J. Cleland, John E. Bronlund, A. John Mawson, Allan Hardacre, Joseph F. Rickman

Abstract

Paddy rice was sun dried in Cambodia in 2004 using a range of methods practiced by local rice farmers. For each treatment in the experiment, a grain sample at about 22% moisture (typical harvest moisture content) was sun dried between 8 a.m. and 4 p.m. During experiments, the grain moisture content was measured at regular intervals. The grain varieties used, bed depths, stirring of the grain, bulk tempering after drying and the drying pads had significant effects on the drying time. Drying was faster when bed depth was reduced, regularly stirred but not shaded or covered and when the drying was carried out on a porous pad. Damage to the dried grain was reduced when the bed was thin, stirred and shaded and when the drying was slow on pads with less air circulation.

September 27, 2011

Measurement of Bed Grain and Air Conditions during Solar Drying of Rice

Pyseth Meas, Anthony H. J. Paterson, Donald J. Cleland, John E. Bronlund, A. John Mawson, Allan Hardacre, Joseph F. Rickman

Abstract

Experiments on solar drying of rice were conducted in Cambodia in December 2004 using two local rice varieties and traditional methods practiced by farmers. For the whole drying time, the climate conditions—including the wind speed, ambient air temperature and relative humidity, as well as the solar intensity—were regularly monitored, along with the temperature, moisture content and relative humidity of the grain and air at different depths within the drying beds. Two drying treatments per day were extensively monitored. The monitoring showed that all of the processes of solar radiation, convection and evaporation at the surface, and conduction, convection, evaporation and diffusion within the bed are important.

September 30, 2011

Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers

Zhuqing Liu, Yu Dong, Wenshan Jiang

Abstract

The efficacy of slightly acidic electrolyzed water (SAEW, 20 mg/l of available chlorine) and sodium hypochlorite solution (NaClO, 120 mg/l of available chlorine) used as potential sanitizers for fresh-cut cucumbers was evaluated. SAEW with a near-neutral pH value (5.0 to 6.5) and lower available chlorine concentration (ACC) had an equivalent or higher efficiency to reduce microbial counts on the cucumbers compared to NaClO solution. A 5-minute treatment of SAEW and NaClO solution significantly reduced the indigenous aerobic bacteria on cucumbers by 1.62 and 1.51 log10 CFU/g, and molds and yeasts by 1.35 and 1.12 log10 CFU/g, respectively (P < 0.05). The reduction of microbial counts on cucumbers by tap water was markedly less than that by SAEW and NaClO solution (P < 0.05). Results indicate that SAEW provides an alternative technique for sanitization of fresh-cut vegetables with environmentally friendly broad spectrum microbial decontamination.

October 24, 2011

Correlation of Electrical Conductivity and Thermal Properties of Native Starch during Ohmic Heating

Lam-Lam Wong, Yong-Wei Xu, Zhan-Hui Lu, Li-Te Li

Abstract

Electrical conductivity of starch suspension during ohmic heating was applied to analyze the starch gelatinization process. Native starches from wheat, corn, rice, potato, sweet potato, and pea were prepared on a starch to water ratio of 1:3 (w/w) with adding 0.05 M potassium chloride. A laboratory scale ohmic heating setup was designed to heat the starch suspension from room temperature to 90°C at a controlled heating rate of 10°C/min operating at 50 Hz and 110 V. The results show that starch gelatinization temperatures could be precisely calculated from electrical conductivity of starch suspension during ohmic heating process. The starch gelatinization temperatures based on ohmic heating were comparable to those measured by differential scanning calorimetry (DSC). Highly significant correlation of onset temperature (R=0.9972) and peak temperature (R=0.9950) were observed. The ohmic heating method could provide an alternative way to DSC with a promising potential for on-line and rapid evaluation of starch gelatinization temperatures.

October 28, 2011

Comparative Effects of Microwave and Water Bath on the Packing Films of Milk

Yali Tang, Lixin Lu, Wei Zhao

Abstract

Milk is heated by microwave or conventional water bath in our daily lives. To investigate the influence of heating modes on food package safety, the present work is designed to compare the changes to packaging materials of milk subjected to microwave treatment and water bath. The mechanical properties of milk package materials were compared, and the migration of harmful substances from the films was analyzed. The results showed that the microwave and water-bath treatments could both influence the mechanical properties of the film. For the heat-sealing strength, the susceptibility of the package materials from different manufacturers was varied. For the tensile strength, the changes were obvious after treatment. Both treatments could induce migration, but the amounts of migrating materials were within the limit permitted by the national standard.

November 14, 2011

Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis

Raja Mahanama, Aydin Berenjian, Peter Valtchev, Andrea Talbot, Ray Biffin, Hub Regtop, Fariba Dehghani, John M. Kavanagh

Abstract

Natto, the richest known source of menaquinone 7 (MK7), is traditionally produced via Solid Substrate Fermentation (SSF) by Bacillus subtilis natto on cooked soy beans. In this work we report a threefold increase in MK7 concentration through the use of a mixture of soy protein granules and nixtamalized corn grits. The effects of fermentation processing factors were investigated and optimized in laboratory scale. These factors include initial moisture content, incubation temperature, incubation time, α-amylase pretreatment and solid substrate medium. Response surface methodology (RSM) was used to develop a mathematical model to identify the optimum values of key process variables to increase MK7 concentration; the model was also validated experimentally. The polynomial model fitted the experimental data well with R2 = 0.89 and R2 (adj) = 0.83. MK7 production was increased from 57.78 ± 1.57 mg/kg to 67.01 ± 0.18 mg/kg when the strain was cultivated at optimum conditions predicted by statistical approach (70% initial moisture, 35°C, 4 days, 10 µL/g amylase and equal substrate mix) as compared to basal conditions (60% initial moisture, 40°C, 6 days, 10 µL/g amylase and equal substrate mix).

November 17, 2011

Optimization of Enzymatic Hydrolysis of Cucurbitin Using Response Surface Methodology: Improvement of the Functional Properties

Ljiljana Popovic, Draginja Peričin, Žužana Vaštag, Senka Popovic

Abstract

Optimization of enzymatic hydrolysis of cucurbitin, extracted from pumpkin (Cucurbita pepo) oil cake with bromelain, was carried out by response surface methodology (RSM). Second-order polynomial model (R2=0.791) has been proposed for the effect of time (t), and enzyme/substrate ratio (E/S) on degree of hydrolysis (DH). Conditions for obtaining maximal value of DH were determined (E/S= 0.0132 (w/w), t= 42 min). Furthermore, according to the regression equation, conditions for production of hydrolysates with target DH values were chosen. Comparison of the functional properties of cucurbitin and its hydrolysates (DH= 10%, 20% and 30%) were carried out. The solubility of the hydrolysates gradually increased with the increase of DH, in pH range of 6–8. The hydrolysate with DH=10% had the best emulsifying properties (EA=0.632 ± 0.02 A500nm, ES= 44.2min), and extent of hydrolysis decreased both emulsifying activity and emulsifying stability. All studied hydrolysates exhibited higher oil-holding capacity and have improved foaming properties compared to the original protein. DH has influence on foam capacity. The highest foam capacity has hydrolysate with DH=20% (150.3±3.66 %). Obtained results suggest that limited protease hydrolysis of cucurbitin with bromelain produces the hydrolysates with improved functional properties and indicate their possible use in different food systems.

August 23, 2011

Poultry By-Products and Enzymatic Hydrolysis: Optimization by Response Surface Methodology Using Alcalase^® 2.4L

Ali Taheri, Abdolmohammad Abedian Kenari, Ali Motamedzadegan, Mehran Habibi-Rezaei

Abstract

The objective of this study was to determine the optimum conditions for production of a poultry by-product hydrolysate by Alcalase® 2.4L. Response surface methodology was conducted to ascertain this aim. The effects of enzyme/substrate ratio (Anson unit/g protein), time (minute) and temperature (°C) were determined. The responses included the degree of hydrolysis (%) and nitrogen recovery (%) at pH 8.5. The model showed a good fit, since the R2 = 0.981 for DH and the R2 = 0.968 for nitrogen recovery indicated that 98.1% and 96.8% of the variability within the range of values studied could be explained by the models. Furthermore, lack of fit of the models was not significant (p<0.05). Optimum conditions were an enzyme/substrate ratio of 0.05 Anson unit/g protein, a time of 85.64 minutes and a temperature of 45.52°C. The predicted responses were 26.14% DH and 81.38% nitrogen recovery. Histidine and methionine were the limiting amino acids in the hydrolysate. These results showed that this optimized assay is suitable to screen for protein hydrolysate production from poultry by-products. This work suggests that the protein hydrolysate could be a good protein source in fish diets and a functional additive in the food industry.

August 23, 2011

Effects of Ultrahigh Pressure Extraction Conditions on Yields and Antioxidant Activities of Flavonoid from Laoying Tea

Hongfang Ji, Lingwen Zhang, Ailin Du, Mingduo Yang, Qing Wang

Abstract

Ultrahigh pressure extraction technique was employed to extract flavonoids from Laoying tea. Orthogonal design was applied to evaluate the effects of four independent factors (extraction pressure, pressure holding time, ethanol concentration, and solvent to sample ratio) on the yields of total flavonoids. Subsequently, the antioxidant activities of ultrahigh pressure extracts and conventional water bath extracts were analyzed by employing two antioxidant model systems including 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and reducing power. Results showed that the optimal conditions of UHPE were obtained at extraction pressure 400 MPa, pressure holding time 10 min, ethanol concentration 70% (V/V), and solvent to sample ratio 50:1 mL/g, and under such conditions, the maximum yield of 6.237 g quercetin equivalents /100 g Laoying tea dry weight could be achieved. Three flavonoid compounds, namely quercetin-3-O-β-D-galactoside, quercetin-3-O-β-D-glucoside, and kaempferol-3-O-β-D-glucoside were identified and quantified by HPLC. Compared with conventional water bath extraction, ultrahigh pressure extraction exhibited higher extraction effectiveness in terms of higher extraction yield, higher antioxidant activity with lower temperature and shorter extraction time.

August 25, 2011

Influence of Hydrocolloid Concentration, Salinity and Citric Acid Addition on Heat Transfer in the Ohmic Heating Process

Mostafa Keshavarz Moraveji, Emad Ghaderi, Reza Davarnejad

Abstract

In this article, the effects of Ohmic heating process conditions on electrical conductivity and heat transfer were investigated. In order to study the Ohmic heating process, various hydrocolloid solutions containing starch in water with concentrations of 4–8% in the static cells were used. Temperature increments increased electrical conductivity of the solution, linearly. The concentration of dispersed solid particles in the solution caused a progressive trend in time-temperature curve for hydrocolloid solutions (with concentrations of 4, 5.5 and 8%) without electrolytes. The electrical conductivity was raised by increasing temperatures. In order to consider the salinity impact on electrical conductivity and the heating rate, sodium chloride (with concentrations of 1–0.25%) was added to the solution. It was observed that the salt addition to the system had a major effect on electrical conductivity and time-temperature curves. The pH level was modified with Citric acid addition, and the influence of pH level on the time-temperature curves and heating rates were investigated. The Citric acid addition had no on significant effect on the time-temperature curves.

August 29, 2011

Modeling of Respiration Rate of Capsicum at Various Temperatures

Sushil Kumar Pandey, Tridib Kumar Goswami

Abstract

Respiration rate is critical in the design of modified atmosphere/control atmosphere (MA / CA) storage system. Success of these systems is based on correctly mapping of respiration process. Respiration rate of capsicum was studied at 5, 10, 15, 20, and 25 °C using closed system respiration method. Respiration was found to be influenced by temperature and followed Arrhenius law. The generated data were used to develop different types of models, one based on principle of enzyme kinetics, and two based on regression analysis. All developed models were validated at 13°C. The obtained results showed that developed models were valid and represented the respiration process. Model based on principle of enzyme kinetics with Arrhenius type and four-parameter second-order polynomial model showed better agreement with the experimental data than the nonlinear model developed.

Shorter Communication

September 24, 2011

Survival of Salmonella typhimurium NRRL E4463 in Sauerkraut during Fermentation

Nural Karagozlu, Bülent Ergönül

Abstract

In this research, the survival characteristic of Salmonella typhimurium NRRL E4463 in sauerkraut during fermentation was investigated. Salmonella typhimurium strains were inoculated in sauerkraut, and counts were determined on the 0, 1st, 2nd, 4th, 6th and 7th days of the fermentation. It was observed that the initial count of Salmonella typhimurium was 6.61 log cfu/g on the inoculation day, and it declined to <1.0 log cfu/g on the 7th day of the fermentation. During this period, lactic acid bacteria counts of the Salmonella-inoculated sauerkraut were 5.41 log cfu/g and 7.43 log cfu/g on the 0 and 7th day of the fermentation, whereas these values were 1.36 log cfu/g and 6.57 log cfu/g for the control sample, respectively.

September 30, 2011

Amino Acid Species and Leaching Characters in Tea (Camellia sinensis) Using Ion Chromatography with Integrated Amperometric Detection

Gai Zhang

Abstract

Tea is one of the most popular nonalcoholic beverages consumed in the world and contains a lot of amino acids. By simulating the infusion process of tea according to Chinese customs, amino acid species in tea infusions from three kinds of Chinese tea leaves were determined by ion chromatography with integrated amperometric detection. Furthermore, the relationship between leaching characters of amino acids and time, temperature and number of tea extractions was investigated. Leaching of amino acids was strongly affected by extraction time and temperature. The leaching ability for amino acids by hot water was high, with most of the amino acids left in the tea infusion. The results showed that the major species of amino acids in the tea infusion were arginine, glycine and histidine. According to Chinese customs for infusing tea, concentrations of amino acids in tea infusions were determined at different infusion times, extraction temperatures and extraction numbers. The results showed that a longer infusing time does not mean higher content in tea infusions due to the poor stability of some amino acids. Increasing the extraction temperature benefited leaching efficiency. Furthermore, the stability of some amino acids may become poor. After the tea leaves were infused three times, the concentration of amino acids in the tea infusion was very low.

Response to an Article

September 14, 2011

Effect of Variable Sugar Concentrations on Glycogen and Ethanol Content in Saccharomyces sp.

Manjusha Sudhakar Dake, Jyoti Prafulla Jadhav, Narayan Bajiraw Patil

Abstract

Saccharomyces cerevisiae (MTCC-12) maintains two pools of glycogen, one soluble and the other cell wall bound insoluble glycogen. Effect of variable concentrations of sugar on the insoluble pool of glycogen linked to wall β-glucan component was found to be more significant than that observed for soluble pool of glycogen. The study revealed that cells exhibit exponential increase in the amount of insoluble glycogen with corresponding increase in sugar concentration from 2-10 % (w/v). Ethanol content as well as concentration of insoluble glycogen in yeast cells, which were grown in sucrose medium, shows higher values than in glucose medium. Parallel increase in glycogen and ethanol content indicates their correlation with each other. Exponential increase in insoluble glycogen content serves as a protective measure against ethanol stress created across the plasma membrane of yeast cell.

About this journal

Objective
International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.

Topics

Novel processes and novel concepts in food engineering – Dr. Nan Fu, Dr. C. Anandharamakrishnan
Food microstructure development and characterization – Dr. C. Anandharamakrishnan, Dr. Zhili Wan, Dr. Anna Michalska-Ciechanowska
Food biotechnology – Dr. Nan Fu, Dr. Agus Saptoro
Heat, mass transfer and fluid flow in food processing – Dr. Aditya Putranto, Dr. Marek Jakubowski
Application of artificial intelligence in food engineering and research, except those only applying neural networks for optimization purposes – Dr. Marek Jakubowski, Dr. Mark Nelson
Mathematical modeling and software development for food processing purposes - Dr. Aditya Putranto, Dr. Mark Nelson
Future-foods-oriented processing methods and technologies, including food structuring methods, sustainable food manufacturing, engineered food colloids, 3D food printing, and food matrix design to control sensory perception – Dr. Zhili Wan, Dr. Nan Fu

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Research articles, short communications, letters to the editor, critical reviews, and hypotheses

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Volume 7 Issue 5

Issue of International Journal of Food Engineering

Effect of Infrared Drying on Drying Kinetics, Color, Total Phenols and Water and Oil Holding Capacities of Orange (Citrus Sinensis) Peel and Leaves

Abstract

Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment

Abstract

Effects of Lyophilization and Use of Probiotics on Donkey's Milk Nutritional Characteristics

Abstract

Development of Hot-Air Dried Cut Persimmon

Abstract

Effects of Different Solar Drying Methods on Drying Time and Rice Grain Quality

Abstract

Measurement of Bed Grain and Air Conditions during Solar Drying of Rice

Abstract

Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers

Abstract

Correlation of Electrical Conductivity and Thermal Properties of Native Starch during Ohmic Heating

Abstract

Comparative Effects of Microwave and Water Bath on the Packing Films of Milk

Abstract

Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis

Abstract

Optimization of Enzymatic Hydrolysis of Cucurbitin Using Response Surface Methodology: Improvement of the Functional Properties

Abstract

Poultry By-Products and Enzymatic Hydrolysis: Optimization by Response Surface Methodology Using Alcalase® 2.4L

Abstract

Effects of Ultrahigh Pressure Extraction Conditions on Yields and Antioxidant Activities of Flavonoid from Laoying Tea

Abstract

Influence of Hydrocolloid Concentration, Salinity and Citric Acid Addition on Heat Transfer in the Ohmic Heating Process

Abstract

Modeling of Respiration Rate of Capsicum at Various Temperatures

Abstract

Survival of Salmonella typhimurium NRRL E4463 in Sauerkraut during Fermentation

Abstract

Amino Acid Species and Leaching Characters in Tea (Camellia sinensis) Using Ion Chromatography with Integrated Amperometric Detection

Abstract

Effect of Variable Sugar Concentrations on Glycogen and Ethanol Content in Saccharomyces sp.

Abstract

Poultry By-Products and Enzymatic Hydrolysis: Optimization by Response Surface Methodology Using Alcalase^® 2.4L