The Experts below are selected from a list of 150 Experts worldwide ranked by ideXlab platform
Amos Nussinovitch - One of the best experts on this subject based on the ideXlab platform.
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galactomannans in disturbances of structured Wax hydrocolloid based Coatings of citrus fruit easy peelers
Food Hydrocolloids, 2000Co-Authors: S. Chen, Amos NussinovitchAbstract:Abstract Locust bean gum (LBG) or guar gum, both typical viscosity formers, were introduced into traditional Wax formulations of two easy-peeler citrus fruit cultivars: Nova and Michal. Their performance was analyzed and compared to inclusion of the non-gelling xanthan gum in a similar formulation. Both galactomannans reduced weight loss of the fruit during respiration in a manner similar to a Wax-based coating without gum. As for ethanol and acetaldehyde buildup, the viscosity-forming formulations showed no disadvantage in comparison with a commercial coating. CO 2 accumulation with the xanthan coating was favored. Xanthan- and LBG-Wax Coatings produced the juice with the best taste quality. Inclusion of galactomannan in the formulation did not change the gloss of the coated easy-peelers, even though xanthan is known to produce better gloss. LBG showed superior performance as an addition to coating relative to guar gum, as did xanthan. Its addition changed the structure of the Wax coating to a more chaotic, less ordered structure, making it beneficial in terms of fruit respiration.
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Galactomannans in disturbances of structured Wax–hydrocolloid-based Coatings of citrus fruit (easy-peelers)
Food Hydrocolloids, 2000Co-Authors: S. Chen, Amos NussinovitchAbstract:Abstract Locust bean gum (LBG) or guar gum, both typical viscosity formers, were introduced into traditional Wax formulations of two easy-peeler citrus fruit cultivars: Nova and Michal. Their performance was analyzed and compared to inclusion of the non-gelling xanthan gum in a similar formulation. Both galactomannans reduced weight loss of the fruit during respiration in a manner similar to a Wax-based coating without gum. As for ethanol and acetaldehyde buildup, the viscosity-forming formulations showed no disadvantage in comparison with a commercial coating. CO 2 accumulation with the xanthan coating was favored. Xanthan- and LBG-Wax Coatings produced the juice with the best taste quality. Inclusion of galactomannan in the formulation did not change the gloss of the coated easy-peelers, even though xanthan is known to produce better gloss. LBG showed superior performance as an addition to coating relative to guar gum, as did xanthan. Its addition changed the structure of the Wax coating to a more chaotic, less ordered structure, making it beneficial in terms of fruit respiration.
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the role of xanthan gum in traditional Coatings of easy peelers
Food Hydrocolloids, 2000Co-Authors: S. Chen, Amos NussinovitchAbstract:Abstract Xanthan gum was introduced into a traditional, Wax-based coating formulation for easy peelers. Xanthan was chosen because of its non-gelling nature and the fact that Coatings based solely on this gum have the highest gloss relative to that of films produced with other non-gelling agents. Xanthan created disturbances in the ordered, regular structure of the traditional Wax coating, as observed by electron microscopy. As a result of this imperfect coating, fruit respiration was less disturbed and less ethanol and acetaldehyde were detected by gas chromatography in the fruit as compared to fruits that were coated by the same method using a commercial formulation. In addition, less off-flavors were detected by sensory evaluation of juice extracted from the fruit coated with the Wax–xanthan coating. Xanthan therefore seems to be a beneficial addition to traditional Wax Coatings, producing tastier fruits and juices.
S. Chen - One of the best experts on this subject based on the ideXlab platform.
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galactomannans in disturbances of structured Wax hydrocolloid based Coatings of citrus fruit easy peelers
Food Hydrocolloids, 2000Co-Authors: S. Chen, Amos NussinovitchAbstract:Abstract Locust bean gum (LBG) or guar gum, both typical viscosity formers, were introduced into traditional Wax formulations of two easy-peeler citrus fruit cultivars: Nova and Michal. Their performance was analyzed and compared to inclusion of the non-gelling xanthan gum in a similar formulation. Both galactomannans reduced weight loss of the fruit during respiration in a manner similar to a Wax-based coating without gum. As for ethanol and acetaldehyde buildup, the viscosity-forming formulations showed no disadvantage in comparison with a commercial coating. CO 2 accumulation with the xanthan coating was favored. Xanthan- and LBG-Wax Coatings produced the juice with the best taste quality. Inclusion of galactomannan in the formulation did not change the gloss of the coated easy-peelers, even though xanthan is known to produce better gloss. LBG showed superior performance as an addition to coating relative to guar gum, as did xanthan. Its addition changed the structure of the Wax coating to a more chaotic, less ordered structure, making it beneficial in terms of fruit respiration.
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Galactomannans in disturbances of structured Wax–hydrocolloid-based Coatings of citrus fruit (easy-peelers)
Food Hydrocolloids, 2000Co-Authors: S. Chen, Amos NussinovitchAbstract:Abstract Locust bean gum (LBG) or guar gum, both typical viscosity formers, were introduced into traditional Wax formulations of two easy-peeler citrus fruit cultivars: Nova and Michal. Their performance was analyzed and compared to inclusion of the non-gelling xanthan gum in a similar formulation. Both galactomannans reduced weight loss of the fruit during respiration in a manner similar to a Wax-based coating without gum. As for ethanol and acetaldehyde buildup, the viscosity-forming formulations showed no disadvantage in comparison with a commercial coating. CO 2 accumulation with the xanthan coating was favored. Xanthan- and LBG-Wax Coatings produced the juice with the best taste quality. Inclusion of galactomannan in the formulation did not change the gloss of the coated easy-peelers, even though xanthan is known to produce better gloss. LBG showed superior performance as an addition to coating relative to guar gum, as did xanthan. Its addition changed the structure of the Wax coating to a more chaotic, less ordered structure, making it beneficial in terms of fruit respiration.
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the role of xanthan gum in traditional Coatings of easy peelers
Food Hydrocolloids, 2000Co-Authors: S. Chen, Amos NussinovitchAbstract:Abstract Xanthan gum was introduced into a traditional, Wax-based coating formulation for easy peelers. Xanthan was chosen because of its non-gelling nature and the fact that Coatings based solely on this gum have the highest gloss relative to that of films produced with other non-gelling agents. Xanthan created disturbances in the ordered, regular structure of the traditional Wax coating, as observed by electron microscopy. As a result of this imperfect coating, fruit respiration was less disturbed and less ethanol and acetaldehyde were detected by gas chromatography in the fruit as compared to fruits that were coated by the same method using a commercial formulation. In addition, less off-flavors were detected by sensory evaluation of juice extracted from the fruit coated with the Wax–xanthan coating. Xanthan therefore seems to be a beneficial addition to traditional Wax Coatings, producing tastier fruits and juices.
Robert A. Baker - One of the best experts on this subject based on the ideXlab platform.
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Edible Coatings from Morpholine-Free Wax Microemulsions
Journal of Agricultural and Food Chemistry, 1997Co-Authors: Robert D. Hagenmaier, Robert A. BakerAbstract:Edible Wax Coatings were made by the drying of Wax microemulsions composed of water, fatty acid, ammonia, and various combinations of candelilla Wax, beesWax, carnauba Wax, polyethylene Wax, and petroleum Wax. All 19 coating formulations studied were effective moisture barriers, with the best being those containing candelilla Wax, beesWax, and petroleum Wax. Polyethylene and carnauba Wax Coatings had best gloss, but also were the most brittle. Emulsion clarity was improved by using some myristic or palmitic acid, rather than commercial grade oleic acid as the only source of fatty acid. Compared to Wax Coatings made with ammonia-based emulsions, those made with morpholine had higher permeability to oxygen and water vapor, possibly because the morpholine, being less volatile than ammonia, stayed longer in the coating. Keywords: Microemulsion; edible coating; edible; Wax
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edible Coatings from candelilla Wax microemulsions
Journal of Food Science, 1996Co-Authors: Robert D. Hagenmaier, Robert A. BakerAbstract:Candelilla Wax Coatings with good gloss were made. The gloss of Coatings from ammonia-based microemulsions was improved by addition of gelatin or hydroxypropyl methylcellulose, which also decreased oxygen permeability and decreased water vapor permeability. As Coatings on grapefruit, candelilla Wax with up to 25% gelatin was usable; much higher gelatin content resulted in anaerobic fermentation. Candelilla Coatings with good gloss were also made from morpholine-based Wax microemulsions with minimal oleic acid content.
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reduction in gas exchange of citrus fruit by Wax Coatings
Journal of Agricultural and Food Chemistry, 1993Co-Authors: Robert D. Hagenmaier, Robert A. BakerAbstract:Grapefruits and oranges were coated with various fruit Waxes. Compared to control, internal CO2 concentration was markedly higher and weight loss markedly lower for coated fruit. Resistance of coated fruit to passage of CO2 and water vapor was shown to be influenced by permeability of the coating but more so by the degree to which the coating seals openings in the fruit epidermis. For restriction of CO2 exchange the coating thickness and surface tension of liquid coating were of less importance than type of Wax. Critical surface tension of grapefruit and orange peel, after washing, was 23 dyn/cm. Shellac Coatings adversely affected fruit flavor.
Louise Ovaskainen - One of the best experts on this subject based on the ideXlab platform.
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the effect of different wear on superhydrophobic Wax Coatings
Nordic Pulp & Paper Research Journal, 2017Co-Authors: Louise Ovaskainen, Pontus Olin, Mikko Tuominen, Torbjorn Pettersson, Lars WagbergAbstract:Wear resistance of superhydrophobic Coatings made by spraying a crystallizing Wax from supercritical carbon dioxide solutions was evaluated using several methods. Scratch tests were performed using ...
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Superhydrophobic Coatings of Wax and polymers sprayed from supercritical solutions
KTH Royal Institute of Technology, 2014Co-Authors: Louise OvaskainenAbstract:The possibility of using supercritical carbon dioxide (scCO2) as the primary solvent in a spray process for producing superhydrophobic surfaces have been examined in this work. Using scCO2 as solvent will have considerably lower environmental impact compared to an organic solvent since scCO2 is considered a green solvent as it is non-toxic, non-flammable and recyclable. To be able to work at the pressures needed to reach the supercritical state of carbon dioxide, a high-pressure technique called rapid expansion of supercritical solutions (RESS) has been used to produce the Coatings. Fluorinated compounds are often used when producing superhydrophobic Coatings due to their intrinsic water repellent properties, but generally these compound do not degrade in nature. Due to this, a Wax and a biodegradable polymer have been used as the coating materials in this work. Two RESS set-ups were used to spray a polymer from solutions of scCO2 and acetone. The first system was based on a continuous flow of the solvent mixture and the polymer particles were collected on silica surfaces. Some of the Coatings had superhydrophobic properties and the limitation with this technique was the loss of particles between the nozzle and the surface. In the second set-up, RESS was combined with electrostatic deposition (ED) to improve the particle collection. Different processing parameters were examined and most of the RESS-ED sprayed surfaces were superhydrophobic. This was demonstrated by high contact angles against water, low contact angle hysteresis and low tilt angles at which a water droplet rolls off the surface. It was also shown that the surface structures created when spraying using RESS-ED induced the important two-level roughness that was needed to achieve superhydrophobicity. A semi-continuous process for scaling-up the RESS system when spraying the Wax has been developed. Temperature and pressure was investigated to find the highest solubility of the Wax in scCO2, and 250 bar and 67 °C resulted in the largest amount of sprayed Wax. It was also shown that the system is suitable for spray-coating the Wax on different substrates such as glass, paper, aluminium etc. since all of these surfaces showed superhydrophobic properties. The wear resistance of the Coatings were examined by different methods. Scratch resistance, vertical compression and the friction between the surface and a finger were analysed. The polymer coated surfaces showed a larger robustness compared with the Wax surfaces in the scratch tests. The superhydrophobicity was lost for the Wax Coatings exposed to compression loads above 59 kPa and in the frictions test, one finger stroke over the coating destroyed the surface roughness. Finally, the Wax surfaces were investigated as coating barriers to protect steel from corrosion. The superhydrophobic coating was stable up to 10 days before corrosion of the steel started.
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superhydrophobic Coatings of Wax and polymers sprayed from supercritical solutions
2014Co-Authors: Louise OvaskainenAbstract:Corrosion is of considerable concern whenever metal is used as construction material. In this study we address whether superhydrophobic Coatings could be used as part of an environmentally friendly corrosion-protective system, and specific focus is put on how the wetting regime of a superhydrophobic coating affects corrosion inhibition. Superhydrophobic alkyl ketene dimer (AKD) Wax Coatings were produced, using different methods resulting in hierarchical structures, where the Coatings exhibit the same surface chemistry but different wetting regimes. Contact angle measurements, ESEM, confocal Raman microscopy, open circuit potential and electrochemical impedance spectroscopy were used to evaluate the surfaces. Remarkably high impedance values of 1010Ωcm2 (at 10-2Hz) were reached for the sample showing superhydrophobic lotus-like wetting. Simultaneous open circuit potential measurements suggest that the circuit is broken, most likely due to the formation of a thin air layer at the coating-water interface that inhibits ion transport from the electrolyte to the metal substrate. The remaining samples, showing superhydrophobic wetting in the rose state and hydrophobic Wenzel-like wetting, showed less promising corrosion-protective properties. Due to the absence of air films on these surfaces the Coatings were penetrated by the electrolyte, which allowed the corrosion reaction to proceed.
Robert D. Hagenmaier - One of the best experts on this subject based on the ideXlab platform.
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Fruit Coatings containing ammonia instead of morpholine
2004Co-Authors: Robert D. HagenmaierAbstract:The use of morpholine in fruit Coatings in the U.S. is common, however ammonia can be used instead. Resin Coatings were made from aqueous ammonia solutions of shellac and wood rosin. The affect of rosin Coatings on internal gas concentrations was found to be highly variable, depending on the amount of plasticizer added--thus opening the possibility of developing a rosin coating of citrus fruit that is more flavorfriendly. Wax Coatings were made from ammonia-based anionic microemulsions of various Waxes, with emphasis on carnauba Wax. Preparation of these microemulsions involved development of a new laboratory method for their preparation as well as selection of the most appropriate fatty acids. For carnauba-Wax Coatings, which consist partly of fatty acids, the optimum formulation consisted of a mixture of oleic, lauric and myristic acids, with total fatty acid content equal to about 14% of the Wax. Carnauba Wax Coatings allowed for optimum exchange of gases on pummelo fruit. These ammonia-based fruit Coatings were also successfully tested on apples, oranges and grapefruit. The results indicate that morpholine is not a necessary ingredient of fruit Coatings.
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Edible Coatings from Morpholine-Free Wax Microemulsions
Journal of Agricultural and Food Chemistry, 1997Co-Authors: Robert D. Hagenmaier, Robert A. BakerAbstract:Edible Wax Coatings were made by the drying of Wax microemulsions composed of water, fatty acid, ammonia, and various combinations of candelilla Wax, beesWax, carnauba Wax, polyethylene Wax, and petroleum Wax. All 19 coating formulations studied were effective moisture barriers, with the best being those containing candelilla Wax, beesWax, and petroleum Wax. Polyethylene and carnauba Wax Coatings had best gloss, but also were the most brittle. Emulsion clarity was improved by using some myristic or palmitic acid, rather than commercial grade oleic acid as the only source of fatty acid. Compared to Wax Coatings made with ammonia-based emulsions, those made with morpholine had higher permeability to oxygen and water vapor, possibly because the morpholine, being less volatile than ammonia, stayed longer in the coating. Keywords: Microemulsion; edible coating; edible; Wax
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edible Coatings from candelilla Wax microemulsions
Journal of Food Science, 1996Co-Authors: Robert D. Hagenmaier, Robert A. BakerAbstract:Candelilla Wax Coatings with good gloss were made. The gloss of Coatings from ammonia-based microemulsions was improved by addition of gelatin or hydroxypropyl methylcellulose, which also decreased oxygen permeability and decreased water vapor permeability. As Coatings on grapefruit, candelilla Wax with up to 25% gelatin was usable; much higher gelatin content resulted in anaerobic fermentation. Candelilla Coatings with good gloss were also made from morpholine-based Wax microemulsions with minimal oleic acid content.
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reduction in gas exchange of citrus fruit by Wax Coatings
Journal of Agricultural and Food Chemistry, 1993Co-Authors: Robert D. Hagenmaier, Robert A. BakerAbstract:Grapefruits and oranges were coated with various fruit Waxes. Compared to control, internal CO2 concentration was markedly higher and weight loss markedly lower for coated fruit. Resistance of coated fruit to passage of CO2 and water vapor was shown to be influenced by permeability of the coating but more so by the degree to which the coating seals openings in the fruit epidermis. For restriction of CO2 exchange the coating thickness and surface tension of liquid coating were of less importance than type of Wax. Critical surface tension of grapefruit and orange peel, after washing, was 23 dyn/cm. Shellac Coatings adversely affected fruit flavor.
