Lebensmittel-Wissenschaft & Technologie, May 1, 1999
Protein-based xlms were cast from xlm-forming solutions of wheat gluten, corn zein, egg albumin, ... more Protein-based xlms were cast from xlm-forming solutions of wheat gluten, corn zein, egg albumin, and sodium caseinate. Control and ultraviolet (UV) irradiated (253.7 nm, 51.8 J/m 2) xlms were evaluated for tensile strength, total soluble matter, water vapor permeability, and Hunter L, a, and b color values. UV treatment increased tensile strength of gluten, zein, and albumin xlms suggesting the occurrence of UV radiation-induced cross-linking within xlm structures. For caseinate xlms, UV-curing did not awect tensile strength but substantially reduced total soluble matter. Small but signixcant decreases in total soluble matter also were noticed for UV-treated zein and albumin xlms. UV irradiation reduced water vapor permeability of albumin xlms but did not awect water vapor permeability of the other types of xlms. Gluten, albumin, and caseinate xlms had increased yellowness as a result of UV treatment. In contrast, UV treatment decreased the yellowness of zein xlms, possibly due to destruction of zein pigments by UV radiation.
Journal of Agricultural and Food Chemistry, Apr 17, 1999
Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature... more Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature, zein concentration, and ratio of water to ethanol affected viscosity of the zein solutions. The influence of temperature on zein solution viscosity was expressed by an Arrhenius-type equation. As zein concentration increased, solution viscosity exponentially increased. Generally speaking, viscosity decreased when the ethanol concentration increased. Parameters were estimated for an Arrhenius-type equation to describe the viscosity as a function of temperature, zein concentration, and ethanol concentration.
Zein, a corn protein, is a water-insoluble prolamin. It can only be dissolved in a solution with ... more Zein, a corn protein, is a water-insoluble prolamin. It can only be dissolved in a solution with the right balance of polar and non-polar solvents. Zein properties such as solubility, viscosity, gelation, and denaturation in aqueous ethanol were studied in this research. The maximum solubility was around 50% in (mol/mol) aqueous ethanol, 40% (mol/mol) in iso-propanol, or 40% (mol/mol) in tert-butanol, respectively. Zein solutions exhibited a Newtonian behavior in aqueous ethanol. The temperature dependence for the zein solution viscosity and solubility followed Arrhenius\u27s law. Viscosity exponentially increased when zein concentration increased, while generally it decreased when ethanol concentration increased. Zein solution was unstable and tended to gel under some conditions. The gelation rate was low for zein concentrations lower than 10% (w/w). Both 12%(w/w) and 14%(w/w) zein in 88%(w/w) or 90%(w/w) ethanol solutions had a very high gelation rate. Temperature increased the denaturation rate following Arrhenius\u27s law. Shear rate was linearly proportional to the denaturation onset time. Zein was very stable when the ethanol concentration was as high as 90%(w/w). Zein denatured easily at 80%(w/w) ethanol. Two alternative zein recovery methods based on zein solubility in aqueous alcohols were considered. Pervaporation membrane technology was deemed a possible approach for zein recovery. In it water would pervaporate from a zein ethanol solution, resulting in a higher ethanol concentration thus making zein precipitate. The effects of zein concentration, ethanol concentration, circulation flow rate, and temperature were examined for pervaporation performance by checking the membrane flux and selectivity. Zein concentration had little effect on the membrane system performance. Lower flow rates, which maintained laminar flow across the membrane, had better performance than that of turbulent flow. Higher temperatures could have been used to increase the flux but the zein denaturation onset time would have decreased. The second method was addition of anhydrous alcohol directly to zein-aqueous alcohol solutions and two phases were formed. The top phase of high concentration alcohol took most oils and pigments from zein. The bottom phase of zein could be separated by centrifugation
CONCLUSIONS A computer simulator was created on the COMSOL Multiphysics platform. The simulator c... more CONCLUSIONS A computer simulator was created on the COMSOL Multiphysics platform. The simulator can be used as a powerful computational tool to enhance the understanding of the microwave heating process of initially frozen sandwiches and improve the design of microwavable sandwiches. The microwave heating system consists of the four components: waveguide, oven cavity, turntable and sandwich (five layers: bottom bread, burger, egg, cheese and top bread). A set of functions were created to determine the temperature and composition-dependent properties of individual components of sandwiches using the regression equations. Research was conducted to optimize the mesh size and time step in order to save computational time. The temperature and moisture of a food item at each node and time segment were calculated using the mathematical model and corresponding software solvers. A report can be generated at the end of the simulation and emailed to users.
Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature... more Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature, zein concentration, and ratio of water to ethanol affected viscosity of the zein solutions. The influence of temperature on zein solution viscosity was expressed by an Arrhenius-type equation. As zein concentration increased, solution viscosity exponentially increased. Generally speaking, viscosity decreased when the ethanol concentration increased. Parameters were estimated for an Arrhenius-type equation to describe the viscosity as a function of temperature, zein concentration, and ethanol concentration.
Food products and the processes for forming/manufacturing the food products are disclosed. An exe... more Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers Substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive Sus pended in the matrix.
The present invention generally relates to the field of non-thermal microbial inactivation of liq... more The present invention generally relates to the field of non-thermal microbial inactivation of liquid food products, and more particularly to non-thermal pasteurization. BACKGROUND OF THE INVENTION
Protein-based xlms were cast from xlm-forming solutions of wheat gluten, corn zein, egg albumin, ... more Protein-based xlms were cast from xlm-forming solutions of wheat gluten, corn zein, egg albumin, and sodium caseinate. Control and ultraviolet (UV) irradiated (253.7 nm, 51.8 J/m 2 ) xlms were evaluated for tensile strength, total soluble matter, water vapor permeability, and Hunter L, a, and b color values. UV treatment increased tensile strength of gluten, zein, and albumin xlms suggesting the occurrence of UV radiation-induced cross-linking within xlm structures. For caseinate xlms, UV-curing did not awect tensile strength but substantially reduced total soluble matter. Small but signixcant decreases in total soluble matter also were noticed for UV-treated zein and albumin xlms. UV irradiation reduced water vapor permeability of albumin xlms but did not awect water vapor permeability of the other types of xlms. Gluten, albumin, and caseinate xlms had increased yellowness as a result of UV treatment. In contrast, UV treatment decreased the yellowness of zein xlms, possibly due to destruction of zein pigments by UV radiation.
Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature... more Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature, zein concentration, and ratio of water to ethanol affected viscosity of the zein solutions. The influence of temperature on zein solution viscosity was expressed by an Arrhenius-type equation. As zein concentration increased, solution viscosity exponentially increased. Generally speaking, viscosity decreased when the ethanol concentration increased. Parameters were estimated for an Arrhenius-type equation to describe the viscosity as a function of temperature, zein concentration, and ethanol concentration.
Lebensmittel-Wissenschaft & Technologie, May 1, 1999
Protein-based xlms were cast from xlm-forming solutions of wheat gluten, corn zein, egg albumin, ... more Protein-based xlms were cast from xlm-forming solutions of wheat gluten, corn zein, egg albumin, and sodium caseinate. Control and ultraviolet (UV) irradiated (253.7 nm, 51.8 J/m 2) xlms were evaluated for tensile strength, total soluble matter, water vapor permeability, and Hunter L, a, and b color values. UV treatment increased tensile strength of gluten, zein, and albumin xlms suggesting the occurrence of UV radiation-induced cross-linking within xlm structures. For caseinate xlms, UV-curing did not awect tensile strength but substantially reduced total soluble matter. Small but signixcant decreases in total soluble matter also were noticed for UV-treated zein and albumin xlms. UV irradiation reduced water vapor permeability of albumin xlms but did not awect water vapor permeability of the other types of xlms. Gluten, albumin, and caseinate xlms had increased yellowness as a result of UV treatment. In contrast, UV treatment decreased the yellowness of zein xlms, possibly due to destruction of zein pigments by UV radiation.
Journal of Agricultural and Food Chemistry, Apr 17, 1999
Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature... more Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature, zein concentration, and ratio of water to ethanol affected viscosity of the zein solutions. The influence of temperature on zein solution viscosity was expressed by an Arrhenius-type equation. As zein concentration increased, solution viscosity exponentially increased. Generally speaking, viscosity decreased when the ethanol concentration increased. Parameters were estimated for an Arrhenius-type equation to describe the viscosity as a function of temperature, zein concentration, and ethanol concentration.
Zein, a corn protein, is a water-insoluble prolamin. It can only be dissolved in a solution with ... more Zein, a corn protein, is a water-insoluble prolamin. It can only be dissolved in a solution with the right balance of polar and non-polar solvents. Zein properties such as solubility, viscosity, gelation, and denaturation in aqueous ethanol were studied in this research. The maximum solubility was around 50% in (mol/mol) aqueous ethanol, 40% (mol/mol) in iso-propanol, or 40% (mol/mol) in tert-butanol, respectively. Zein solutions exhibited a Newtonian behavior in aqueous ethanol. The temperature dependence for the zein solution viscosity and solubility followed Arrhenius\u27s law. Viscosity exponentially increased when zein concentration increased, while generally it decreased when ethanol concentration increased. Zein solution was unstable and tended to gel under some conditions. The gelation rate was low for zein concentrations lower than 10% (w/w). Both 12%(w/w) and 14%(w/w) zein in 88%(w/w) or 90%(w/w) ethanol solutions had a very high gelation rate. Temperature increased the denaturation rate following Arrhenius\u27s law. Shear rate was linearly proportional to the denaturation onset time. Zein was very stable when the ethanol concentration was as high as 90%(w/w). Zein denatured easily at 80%(w/w) ethanol. Two alternative zein recovery methods based on zein solubility in aqueous alcohols were considered. Pervaporation membrane technology was deemed a possible approach for zein recovery. In it water would pervaporate from a zein ethanol solution, resulting in a higher ethanol concentration thus making zein precipitate. The effects of zein concentration, ethanol concentration, circulation flow rate, and temperature were examined for pervaporation performance by checking the membrane flux and selectivity. Zein concentration had little effect on the membrane system performance. Lower flow rates, which maintained laminar flow across the membrane, had better performance than that of turbulent flow. Higher temperatures could have been used to increase the flux but the zein denaturation onset time would have decreased. The second method was addition of anhydrous alcohol directly to zein-aqueous alcohol solutions and two phases were formed. The top phase of high concentration alcohol took most oils and pigments from zein. The bottom phase of zein could be separated by centrifugation
CONCLUSIONS A computer simulator was created on the COMSOL Multiphysics platform. The simulator c... more CONCLUSIONS A computer simulator was created on the COMSOL Multiphysics platform. The simulator can be used as a powerful computational tool to enhance the understanding of the microwave heating process of initially frozen sandwiches and improve the design of microwavable sandwiches. The microwave heating system consists of the four components: waveguide, oven cavity, turntable and sandwich (five layers: bottom bread, burger, egg, cheese and top bread). A set of functions were created to determine the temperature and composition-dependent properties of individual components of sandwiches using the regression equations. Research was conducted to optimize the mesh size and time step in order to save computational time. The temperature and moisture of a food item at each node and time segment were calculated using the mathematical model and corresponding software solvers. A report can be generated at the end of the simulation and emailed to users.
Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature... more Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature, zein concentration, and ratio of water to ethanol affected viscosity of the zein solutions. The influence of temperature on zein solution viscosity was expressed by an Arrhenius-type equation. As zein concentration increased, solution viscosity exponentially increased. Generally speaking, viscosity decreased when the ethanol concentration increased. Parameters were estimated for an Arrhenius-type equation to describe the viscosity as a function of temperature, zein concentration, and ethanol concentration.
Food products and the processes for forming/manufacturing the food products are disclosed. An exe... more Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers Substantially encasing the extruded component(s). Another exemplary food product is disclosed as comprising an extruded component; and a carrier co-extruded with the first extruded component, the carrier comprising a matrix adhered to the first extruded component and an additive Sus pended in the matrix.
The present invention generally relates to the field of non-thermal microbial inactivation of liq... more The present invention generally relates to the field of non-thermal microbial inactivation of liquid food products, and more particularly to non-thermal pasteurization. BACKGROUND OF THE INVENTION
Protein-based xlms were cast from xlm-forming solutions of wheat gluten, corn zein, egg albumin, ... more Protein-based xlms were cast from xlm-forming solutions of wheat gluten, corn zein, egg albumin, and sodium caseinate. Control and ultraviolet (UV) irradiated (253.7 nm, 51.8 J/m 2 ) xlms were evaluated for tensile strength, total soluble matter, water vapor permeability, and Hunter L, a, and b color values. UV treatment increased tensile strength of gluten, zein, and albumin xlms suggesting the occurrence of UV radiation-induced cross-linking within xlm structures. For caseinate xlms, UV-curing did not awect tensile strength but substantially reduced total soluble matter. Small but signixcant decreases in total soluble matter also were noticed for UV-treated zein and albumin xlms. UV irradiation reduced water vapor permeability of albumin xlms but did not awect water vapor permeability of the other types of xlms. Gluten, albumin, and caseinate xlms had increased yellowness as a result of UV treatment. In contrast, UV treatment decreased the yellowness of zein xlms, possibly due to destruction of zein pigments by UV radiation.
Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature... more Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature, zein concentration, and ratio of water to ethanol affected viscosity of the zein solutions. The influence of temperature on zein solution viscosity was expressed by an Arrhenius-type equation. As zein concentration increased, solution viscosity exponentially increased. Generally speaking, viscosity decreased when the ethanol concentration increased. Parameters were estimated for an Arrhenius-type equation to describe the viscosity as a function of temperature, zein concentration, and ethanol concentration.
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