Influence of product composition and operating conditions on the unsteady behavior of hard candy cooling process

Reinheimer, María Agustina; Mussati, Sergio F.; Scenna, Nicolás J.

doi:10.1016/j.jfoodeng.2010.07.029

Cited by 12 publications

(12 citation statements)

References 23 publications

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“…Our early experiments were based on a sucrose-glucose mixture developed by the food industry, which showed that while sucrose is unstable in supersaturated solutions, the addition of glucose prevents recrystallization and facilitates the formation of a stable and inexpensive glass [14]. This simple mixture was too hygroscopic and soft to handle.…”

mentioning

confidence: 99%

Rapid casting of patterned vascular networks for perfusable engineered three-dimensional tissues

et al. 2012

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In the absence of perfusable vascular networks, three-dimensional (3D) engineered tissues densely populated with cells quickly develop a necrotic core [1]. Yet the lack of a general approach to rapidly construct such networks remains a major challenge for 3D tissue culture [2–4]. Here, we 3D printed rigid filament networks of carbohydrate glass, and used them as a cytocompatible sacrificial template in engineered tissues containing living cells to generate cylindrical networks which could be lined with endothelial cells and perfused with blood under high-pressure pulsatile flow. Because this simple vascular casting approach allows independent control of network geometry, endothelialization, and extravascular tissue, it is compatible with a wide variety of cell types, synthetic and natural extracellular matrices (ECMs), and crosslinking strategies. We also demonstrated that the perfused vascular channels sustained the metabolic function of primary rat hepatocytes in engineered tissue constructs that otherwise exhibited suppressed function in their core.

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confidence: 99%

Rapid casting of patterned vascular networks for perfusable engineered three-dimensional tissues

et al. 2012

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“…The sole use of sucrose in the S100 formulation was expected to result in crystallization due to supersaturation. 42 Although other groups have used additions of glucose and fructose to circumvent this, no crystallization in this work was qualitatively observed and no crystallization events in our differential scanning calorimetry analysis were detected. We hypothesize that crystallization was prevented by first heating the mixture to 90°C and completely dissolving all sugar crystals before proceeding to the final heating stage.…”

Section: Discussionmentioning

confidence: 74%

Improving the 3D Printability of Sugar Glass to Engineer Sacrificial Vascular Templates

Moeun

Fernandez

Collin

et al. 2023

3D Printing and Additive Manufacturing

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A prominent obstacle in scaling up tissue engineering technologies for human applications is engineering an adequate supply of oxygen and nutrients throughout artificial tissues. Sugar glass has emerged as a promising 3D-printable, sacrificial material that can be used to embed perfusable networks within cell-laden matrices to improve mass transfer. To characterize and optimize a previously published sugar ink, we investigated the effects of sucrose, glucose, and dextran concentration on the glass transition temperature ( T g ), printability, and stability of 3D-printed sugar glass constructs. We identified a sucrose ink formulation with a significantly higher T g (40.0 ± 0.9°C) than the original formulation (sucrose-glucose blend, T g = 26.2 ± 0.4°C), which demonstrated a pronounced improvement in printability, resistance to bending, and final print stability, all without changing dissolution kinetics and decomposition temperature. This formulation allowed printing of 10-cm-long horizontal cantilever filaments, which can enable the printing of complex vascular segments along the x-, y-, and z-axes without the need for supporting structures. Vascular templates with a single inlet and outlet branching into nine channels were 3D printed using the improved formulation and subsequently used to generate perfusable alginate constructs. The printed lattice showed high fidelity with respect to the input geometry, although with some channel deformation after alginate casting and gelation—likely due to alginate swelling. Compared with avascular controls, no significant acute cytotoxicity was noted when casting pancreatic beta cell-laden alginate constructs around improved ink filaments, whereas a significant decrease in cell viability was observed with the original ink. The improved formulation lends more flexibility to sugar glass 3D printing by facilitating the fabrication of larger, more complex, and more stable sacrificial networks. Rigorous characterization and optimization methods for improving sacrificial inks may facilitate the fabrication of functional cellular constructs for tissue engineering, cellular biology, and other biomedical applications.

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“…The quality of the confectionery represents the main aim of scientific studies. Authors [18] are interested in the study of the influence of process operating conditions and candy composition on the unsteady behavior of the cooling process of hard candies to improve final product quality. Hard candy is often sold as drops, lozenges, barrels, rods, and sticks.…”

Section: Mechanical Properties Of Candiesmentioning

confidence: 99%

Value-Added Foods: Characteristic, Benefits, and Physical Properties

Hlaváčová¹,

Ivanišová²,

Hlaváč³

et al. 2022

Trends and Innovations in Food Science

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The growth of diet-related diseases (obesity, diabetes, osteoporosis, and cardiovascular diseases) is becoming an important societal concern and a challenge for a more sustainable society. This has developed important trends in food consumption, including the increasing demand for innovative food with natural attributes and with health claims (foods with added value, enriched foods, and functional foods). The physical properties of food are essential for scientists and engineers at solving the problems in food preservation, processing, storage, marketing, consumption, and even after consumption. In this chapter, we introduce the utilization of physical properties in enriched foods evaluation. The correlations were found between physical properties and other characteristics of foods.

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Influence of product composition and operating conditions on the unsteady behavior of hard candy cooling process

Cited by 12 publications

References 23 publications

Rapid casting of patterned vascular networks for perfusable engineered three-dimensional tissues

Rapid casting of patterned vascular networks for perfusable engineered three-dimensional tissues

Improving the 3D Printability of Sugar Glass to Engineer Sacrificial Vascular Templates

Value-Added Foods: Characteristic, Benefits, and Physical Properties

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