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G.b. Bartholomai - One of the best experts on this subject based on the ideXlab platform.
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kinetics of water uptake by Food Powders
Journal of Food Science, 2006Co-Authors: Ana M.r. Pilosof, Reinaldo Boquet, G.b. BartholomaiAbstract:The water uptake by several Food materials that included animal and vegetable proteins and starch materials was studied. The amount q of water taken up by a sample powder during time t was described by the equation q = Qt/(B + t), where Q is the total water uptake of equilibrium and B is the time required to sorb Q/2. The rate of water uptake was proportional to the square of the amount of water that must still be absorbed to reach equilibrium. A specific rate constant for the process was calculated as (BQ)−1.
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Empirical Model for Water Uptake and Hydration Rate of Food Powders by Sorption and Baumann Methods
Journal of Food Science, 1996Co-Authors: B.e. Elizalde, Ana M.r. Pilosof, G.b. BartholomaiAbstract:The empirical model q = Q.tB + t, where q is the amount of water taken up at time t was useful to describe water uptake of several Food Powders determined either by the Baumann or the sorption isotherm method at 75.6 and 100% RH. The equilibrium values (Q) and the specific rate constant (K) derived from this model as (QB) -1 could be used to characterize Food materials for hydration capacity and rate. Large differences were observed in Q values between methods and between Food Powders. The Baumann Q values and sorption isotherm Q values at 100% RH ranked similarly water takeup of Food Powders (R = 0.97, p < 0.001). Baumann K values and sorption isotherm K values at 100% RH also correlated highly. However, little differences were observed among the K and Q values of different Food Powders determined by the sorption isotherm method at 75.6% RH.
Bhesh Bhandari - One of the best experts on this subject based on the ideXlab platform.
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Surface chemistry and microscopy of Food Powders
Progress in Surface Science, 2017Co-Authors: J. Burgain, Bhesh Bhandari, Joël Scher, Jérémy Petit, Ron Rasch, Claire GaianiAbstract:Despite high industrial and scientific interest, a comprehensive review of the surface science of Food Powders is still lacking. There is a real gap between scientific concerns of the field and accessible reviews on the subject. The global description of the surface of Food Powders by multi-scale microscopy approaches seems to be essential in order to investigate their complexity and take advantage of their high innovation potential. Links between these techniques and the interest to develop a multi-analytical approach to investigate scientific questions dealing with powder functionality are discussed in the second part of the review. Finally, some techniques used in others fields and showing promising possibilities in the Food powder domain will be highlighted.
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Methods to characterize the structure of Food Powders - a review.
Bioscience biotechnology and biochemistry, 2017Co-Authors: Tuyen Truong, Bhesh BhandariAbstract:Food Powders can exist in amorphous, crystalline or mixed structure depending on the order of molecular arrangement in the powder particle matrices. In Food production, the structure of Powders has a greatly effect on their stability, functionality, and applicability. The undesirable structure of Powders can be accidentally formed during production. Therefore, characterization of powder structure as well as quantification of amorphous-crystalline proportions presenting in the Powders are essential to control the quality of products during storage and further processing. For these purposes, many analytical techniques with large differences in the degree of selectivity and sensitivity have been developed. In this review, differences in the structure of Food Powders are described with a focus being placed on applications of amorphous Powders. Essentially, applicability of common analytical techniques including X-ray, microscopic, vapor adsorption, thermal, and spectroscopic approaches for quantitative and qualitative structural characterization of Food Powders is also discussed.
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Surface chemistry and microscopy of Food Powders
Progress in Surface Science, 2017Co-Authors: J. Burgain, Bhesh Bhandari, Joël Scher, Jérémy Petit, Ron Rasch, Claire GaianiAbstract:Abstract Despite high industrial and scientific interest, a comprehensive review of the surface science of Food Powders is still lacking. There is a real gap between scientific concerns of the field and accessible reviews on the subject. The global description of the surface of Food Powders by multi-scale microscopy approaches seems to be essential in order to investigate their complexity and take advantage of their high innovation potential. Links between these techniques and the interest to develop a multi-analytical approach to investigate scientific questions dealing with powder functionality are discussed in the second part of the review. Finally, some techniques used in others fields and showing promising possibilities in the Food powder domain will be highlighted. Download : Download high-res image (202KB) Download : Download full-size image
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Handbook of Food Powders
2013Co-Authors: Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre SchuckAbstract:Food Powders are materials that have been reduced to particulates. To achieve long term stability and usability, many liquid or solid Food products and ingredients are dehydrated or mechanically converted into powder form. These days, drying is a ubiquitous unit operation in the Food industry and has been successfully utilized by Food technologists to develop several high-value products. Low moisture and water activity in Food powder products no only enhances their shelf life but also provides ease of storage, handling, and transport. The editors and contributing chapter authors have compiled information about different processes involved in the production of Food Powders, their further processing, and the functional properties of these Powders. This book intends to provide an updated review from established experts involved in both the powder Food industry and academia.
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Introduction to Food Powders
Handbook of Food Powders, 2013Co-Authors: Bhesh BhandariAbstract:Abstract: This chapter introduces the recent advances on the understanding of properties of Food Powders and the fundamental mechanisms that govern their functional properties. The internal molecular- and micro-structure, and the surface properties of the powder particles that influence the bulk properties are highlighted. This chapter provides overall descriptions of the Food Powders but the specific details of each important property are discussed in the individual chapters of the book.
Gustavo V. Barbosa-cánovas - One of the best experts on this subject based on the ideXlab platform.
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Flow and shear descriptors of preconsolidated Food Powders
Journal of Food Engineering, 2005Co-Authors: Pablo Juliano, Balasingam Muhunthan, Gustavo V. Barbosa-cánovasAbstract:This study proposes a friction based index to characterize Food powder strength during flow and shear. It is shown that the peak strength of Powders observed in direct shear tests consists of interlocking and intrinsic value of friction between particles. These components were determined separately using the energy input and dissipation characteristics of Powders during shearing. Friction value was determined on commercial powdered salt, sugar, cocoa, and cheese and compared to different bulk and flow properties such as angle of repose, cohesion, angle of internal friction, and unconfined yield stress. Measurements of friction values showed better repeatability than the angle of repose technique, commonly used in the Food industry for flowability determination. Lower angles of internal friction found in cohesive cocoa and cheese Powders agreed with lower friction values obtained for these Powders. This indicated the prevalence of interlocking and frictional forces at peak failure in comparison to adhesive and other attraction forces of lower magnitude.
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Compression and Compaction Characteristics of Selected Food Powders
Advances in food and nutrition research, 2005Co-Authors: Gustavo V. Barbosa-cánovas, Pablo JulianoAbstract:Publisher Summary This chapter discusses the compression and compaction characteristics of selected Food Powders. Food powder compression is involved in different industrial applications, such as bulk size reduction, grinding, particle size enlargement, Food tablet production, encapsulated material resistance, hopper and silos storage design, mixing, and packaging. The chapter describes the methods of testing for compression evaluation using the Brazilian test, uniaxial compression test, cubical triaxial tester, high hydrostatic pressure (HHP) method, unconfined yield stress test, impact and shear tests, and vibration methods for compaction-extent follow-ups. The interparticle/intraparticle adhesive forces that naturally exist in Powders in fine static powder beds and agglomerates and that intrinsically rule compression and compaction phenomena are portrayed. The chapter also depicts compression mechanisms that occur during testing and in different unit operations in fine particles and agglomerates, along with typical compression curves and other compaction mechanisms, such as attrition and segregation.
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Attrition evaluation for selected agglomerated Food Powders: the effect of agglomerate size and water activity
Journal of Food Process Engineering, 2001Co-Authors: Gustavo V. Barbosa-cánovasAbstract:Investigation of the attrition of agglomerates is very important for assessing the agglomerate strength, compaction characteristics, and quality control. A one-term exponential attrition index model and the Hausner ratio were used to study the effects of agglomerate size and water activity on the attrition kinetics of some selected agglomerated Food Powders. It was found that the agglomerate size and water activity played significant roles in affecting the attrition: the larger the agglomerate size and the higher the water activity, the higher the attrition index under the same tap number. The Hausner ratio was well correlated with the attrition index at high tap numbers and might be used as a simple index to evaluate attrition severity for agglomerates. Knowing the effects of agglomerate size and water activity is very useful to minimize the attrition phenomenon during the handling and processing of agglomerated Powders.
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Compression characteristics of agglomerated Food Powders: Effect of agglomerate size and water activity Características de la compresión de alimentos en polvo: Efecto del tamaño del aglomerado y del contenido de humedad
Food Science and Technology International, 1997Co-Authors: Hong Yan, Gustavo V. Barbosa-cánovasAbstract:The stability of Food agglomerates is very important for keeping optimal instant properties as well as flow characteristics. Compression tests have been proven not only to be useful tools in char acterizing attrition, but also excellent descriptors for powder flowability. The purpose of this work was to study the effects of particle size and water activity (a w) on the compression characteristics of selected agglomerated Food Powders, and then to identify suitable mathematical models by using a non-linear regression program for predicting the compression characteristics of Food agglomerates when partial attrition takes place. Three agglomerated Food Powders - non-fat milk, low fat milk and instant coffee - were classified by size into five or six fractions with a set of RX-29 sieve screens. Each fraction was conditioned at three aw levels, placed in a cylindrical compression cell, and compressed with a piston attached to the crosshead of a TA-XT2 texture analyser. The crosshead speed was 1 mm/s in all tes...
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Size characterization of selected Food Powders by five particle size distribution functions Caracterización del tamaño de partícula de alimentos en polvo mediante cinco funciones de distribuciones de tamaño
Food Science and Technology International, 1997Co-Authors: Hong Yan, Gustavo V. Barbosa-cánovasAbstract:The properties of a Food particulate system are highly dependent on its particle size distribution. The knowledge of this distribution is essential to the analysis of the handling, processing, and functionality of the Food powder. Properly selected distribution functions are excellent tools with which to simplify and accurately describe the particle size distribution. The objectives of this study were to identify appropriate distribution functions for characterizing the particle size distribution of selected Food Powders. Granular sugar, corn meal and instant non-fat milk powder were clas sified into six or seven particle size cuts for each powder. The experimental data were fitted by five particle size distribution functions: (i) Gates-Gaudin-Schuhmann (GGS); (ii) Rosin-Rammler (RR); (iii) Modified Gaudin-Meloy (MGM); (iv) Log-normal (LN); and (v) modified beta (MB). These models were selected for their mathematical simplicity, adequate statistical properties and usefulness in describing other particulat...
Ana M.r. Pilosof - One of the best experts on this subject based on the ideXlab platform.
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kinetics of water uptake by Food Powders
Journal of Food Science, 2006Co-Authors: Ana M.r. Pilosof, Reinaldo Boquet, G.b. BartholomaiAbstract:The water uptake by several Food materials that included animal and vegetable proteins and starch materials was studied. The amount q of water taken up by a sample powder during time t was described by the equation q = Qt/(B + t), where Q is the total water uptake of equilibrium and B is the time required to sorb Q/2. The rate of water uptake was proportional to the square of the amount of water that must still be absorbed to reach equilibrium. A specific rate constant for the process was calculated as (BQ)−1.
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Empirical Model for Water Uptake and Hydration Rate of Food Powders by Sorption and Baumann Methods
Journal of Food Science, 1996Co-Authors: B.e. Elizalde, Ana M.r. Pilosof, G.b. BartholomaiAbstract:The empirical model q = Q.tB + t, where q is the amount of water taken up at time t was useful to describe water uptake of several Food Powders determined either by the Baumann or the sorption isotherm method at 75.6 and 100% RH. The equilibrium values (Q) and the specific rate constant (K) derived from this model as (QB) -1 could be used to characterize Food materials for hydration capacity and rate. Large differences were observed in Q values between methods and between Food Powders. The Baumann Q values and sorption isotherm Q values at 100% RH ranked similarly water takeup of Food Powders (R = 0.97, p < 0.001). Baumann K values and sorption isotherm K values at 100% RH also correlated highly. However, little differences were observed among the K and Q values of different Food Powders determined by the sorption isotherm method at 75.6% RH.
Stephane Desobry - One of the best experts on this subject based on the ideXlab platform.
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Interactions among lactose, beta-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014Co-Authors: Zohreh Hajihashemi, Ali Nasirpour, Joël Scher, Stephane DesobryAbstract:Processing and storage change Food Powders containing a large quantity of lactose due to lactose crystallization and interactions among components. Model Food systems were prepared by co-lyophilization of lactose, beta-lactoglobulin (BLG), and gelatinized starch. A mixture design was used to define the percentage of each mixture component to simulate a wide range of Food Powders. Interactions among lactose, BLG and starch were studied using Fourier Transform Infrared (FT-IR) at different relative humidities (RH), before and after 3 months storage. Results showed the presence of hydrogen bonds among these components. Moreover, interactions or formation of hydrogen bonds among lactose, starch and BLG preserved BLG against freezing and freeze-drying shocks. Lactose crystallization could be identified by comparing infrared spectra of amorphous and crystallized lactose at O-H and C-H stretching vibration bands.
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Interactions among lactose, β-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy.
Journal of food science and technology, 2012Co-Authors: Zohreh Hajihashemi, Ali Nasirpour, Joël Scher, Stephane DesobryAbstract:Processing and storage change Food Powders containing a large quantity of lactose due to lactose crystallization and interactions among components. Model Food systems were prepared by co-lyophilization of lactose, β-lactoglobulin (BLG), and gelatinized starch. A mixture design was used to define the percentage of each mixture component to simulate a wide range of Food Powders. Interactions among lactose, BLG and starch were studied using Fourier Transform Infrared (FT-IR) at different relative humidities (RH), before and after 3 months storage. Results showed the presence of hydrogen bonds among these components. Moreover, interactions or formation of hydrogen bonds among lactose, starch and BLG preserved BLG against freezing and freeze-drying shocks. Lactose crystallization could be identified by comparing infrared spectra of amorphous and crystallized lactose at O − H and C − H stretching vibration bands.