Rheology is the science of deformation and flow behavior of fluid. Knowledge of rheological properties of fluid foods and their variation with temperature and concentration have been globally important for industrialization of food technology for quality, understanding the texture, process engineering application, correlation with sensory evaluation, designing of transport system , equipment design (heat exchanger and evaporator ), deciding pump capacity and power requirement for mixing. The aim of this study was to determine the rheological behavior of pomelo juice at different concentrations (20-60.4%) and temperatures (23-60°C) by using a rotational rotational Haake Rheostress 600 rheometer. Pomelo juice was found to exhibit both Newtonian and Non-Newtonian behavior. For lower concentration the Newtonian behavior is observed while at higher concentration Non-Newtonian behavior was observed. Standard error (SE) method was selected on the basis to carry out the error analysis due to the best fit model. For the four models the values of SE show that the Herschel-Bulkley and Power Law models perform better than the Bingham and Casson models but Herschel-Bulkley model is true at higher concentration. The rheological model of pomelo juice, incorporating the effects of concentration and temperature was developed. The master-curve was investigated for comparing data from different products at a reference temperature of 40°C. Multiple regression analysis indicated Master-Curve presents good agreement for pomelo juice at all concentrations studied with R2>0.8.
Changes in the physicochemical properties of wheat, sago, tapioca and potato starches were studied
after heating for 1 hour at 100oC, 110oC, and 120oC and for 2 hours at 120oC. These properties were characterised through the swelling behaviour of starch granules, amount of carbohydrate materials leached from the granules, starch paste retrogradation rate and gel strength. For all starches except wheat, the swelling ability, rate of retrogradation and gel strength decreased while solubility increased with increasing temperature and heating time. Wheat starch followed this pattern only when heated at 120oC for 1 and 2 hours. Gel strength correlated well with the ratio of amylose to amylopectin (R) in the leachate. To produce fried crackers with good expansion properties, the granule has to be sufficiently degraded so as to allow more amylopectin to be leached out to achieve R value of 0.25-0.5. This can be achieved by heating wheat starch at 120oC for 1 hour or longer.
This study aims to evaluate the effect of heat and the simultaneous application of heat (80-95°C) and ultrasonic waves (thermosonication) on the inactivation kinetic of peroxidase and vitamin C degradation in seedless guava. Ultrasonic wave’s amplitudes except 25 and 100% had significant (P 0.98). In the heat blanching process, the peroxidase inactivation rate constant increased from 1.1×10-2 to 4.6×10-2 s-1. However, the inactivation rate of peroxidase was increased by 1.5–3 times in the temperature range 80–95ºC, with the 50 and 75% ultrasonic wave amplitudes, respectively. Decreases in vitamin C contents due to blanching treatments were found. Blanching processes at high temperature and short time resulted in higher vitamin C retention. It was found that thermosonication treatment inactivates seedless guava peroxidase at less severe blanching conditions and consequently retains vitamin C content at higher levels. The present findings will help to design the blanching conditions in order to reduce the severity of conventional thermal treatments and, therefore, improving the quality of the thermally treated product.
Ten solvents were used to extract phytochemicals from the peel of Carica papaya cv. Sekaki/
Hong Kong to evaluate antibacterial activities and determine chemical composition of Carica
papaya cv. Sekaki/Hong Kong seeds. The antibacterial activities of ten solvent extracts were
tested against 14 microorganisms vis Shigella sonnei, Salmonella typhimurium, Escherichia
coli, Salmonella enteritidis, Vibrio vulnificus, Vibrio parahaemolyticus, Proteus mirabilis,
Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Corynebacterium diphtheria,
Clostridium perfringens, Streptococcus pneumoniae and Bacillus subtilis using disk diffusion
test (DDT). The Carica papaya seed of ACN and MeOH extracts inhibited 11 microorganisms,
indicating their broad spectrum activity. The disk diffusion test exhibited moderate and clear
inhibition on C. diphtheria, S. pneumonia, B. subtilis and C. perfringens. MeOH extract
inhibited S. enteritidis, V. vulnificus, P. mirabilis and B. cereus with the lowest MIC at 11.25
mg/mL each, thus was chosen as the best extract. The hierarchy of extract potency can be
ranked as MeOH > acetone > ACN > CHCL3 > hexane > DE = PE > EtOH > DCM based
on clear and moderate inhibition and the lowest MIC. TPC and TFC of the extracts ranged
between 4.83 to 22.59 mg GAE/g DW and 1.32 (water) and 17.15 mg QE/g DW respectively.
The GC/MS analysis of MeOH extract identified potential antibacterial compounds such as
isothiocyanatomethyl benzene, 9-octadecenoic acid, hexadecanoic acid and β-sitosterol. The
Carica papaya seed cv. Sekaki/ Hong Kong possessed significant antibacterial activities when
extracted by different solvents in particular MeOH solvent.
The profile of total volatile base nitrogen (TVBN), pH, biogenic amines were studied in Indian mackerel packed under different levels of CO2. Gutted and beheaded Indian mackerel was stored in air, vacuum packaging (VP), 30% CO2/65% N2/5% O2 (M30C), 60% CO2/35%N2/5%O2 (M60C), 80% CO2/15%N2/5% O2 (M80C) and 100% CO2 (M100C) at 5°C for 12 days. The application of VP and MAP was effective in retarding the formation of TVBN, total biogenic amines and improve the shelf life of Indian mackerel. Cadaverine obtained the best correlation with storage time when compared with other biogenic amines. Cadaverine or cadaverine + putrescine can serve as a reliable objective freshness indicator of fish stored in different atmospheres. Among the commonly used freshness indices, TVBN was the best quality indicator correlated with histamine. VP and MAP conditions influenced the performance of quality indicators. pH was a good quality indicator of spoilage in air-stored fish except for VP and MAP packed fish. Lower value of TVBN (30 mg/100g) was suggested as an upper limit for this species of fish under MAP condition based on APC and sensory result.
Biological amines are nitrogenous compounds that occur naturally in wide variety of food. Histamine, putrescine, cadavarine, tyramine, spermine, spermidine, tryptamine and β-phenylethylamine are the biogenic amines that are normally present in foods. Although the biogenic amines play some important physiological functions but high level of amines can cause toxicological effects. High amount of amines can be produced by bacteria during amino acids decarboxylation and have been identified as one of the important agent causing seafood intoxication. Temperature is the major factor for controlling the biogenic amines formation in food. The effects of other alternatives are also discussed including salting, packaging, irradiation, high pressure processing and the use of starter culture. A variety of techniques can be combined together to control the microbial growth and enzyme activity during processing and storage for better shelf life extension and food safety.
Several blends of cellulose derived from bast part of kenaf (Hibiscus cannabinus L.) plant, with different thermoplastics, low density polyethylene (LDPE) and high density polyethylene (HDPE), were prepared by a melt blending machine. Polyethylene glycol (PEG) was used as plasticizer. Biodegradability of these blends was measured using soil burial test in order to study the rates of biodegradation of these polymer blends. It was found that the cellulose/LDPE and cellulose/HDPE blends were biodegradable in a considerable rate. The bio-composites with high content of cellulose had higher degradation rate. In addition, biodegradability of the bio-composites made up using PEG was superior to those of the bio-composites fabricated without PEG, due to the improved wetting of the plasticizer in the matrix polymer. The results were also supported by the scanning electron microscopy (SEM).
In this study, the effect of different solvent including ethanol, n-hexane and ethyl acetate on antioxidant
activity and total phenolic content (TPC) of winter melon (Benincasa hispida) seeds extract was investigated using conventional Soxhlet extraction (CSE). DPPH and ABTS scavenging activity and TPC results indicated that the seed extracts obtained using ethanol possessed the highest antioxidant activity and followed by ethyl acetate and n-hexane. By considering obtained results, it was clear that there was a high positive correlation between TPC and antioxidant activity. Linoleic acid forms a significant percentage of unsaturated fatty acids of the seed extract (60.6%). It is well known that essential fatty acids including linoleic acid and linolenic acid which are detected in extracts play important roles in preventing many disease and abnormal differentiation problems. B. hispida seeds are potential source of natural antioxidant compounds to replace synthetic antioxidants.