Measurement of effective diffusion coefficients in dairy powders by confocal microscopy and sorption kinetic profiles

Maidannyk, Valentyn; Lutjes, Eva; Montgomery, Sharon; McCarthy, Noel A.; Auty, Mark A.E.

doi:10.1016/j.foostr.2019.100108

Cited by 17 publications

(10 citation statements)

References 29 publications

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“…The most likely explanation is that the pretreatment gives a starting point for maintaining a greater humidity gradient at high temperatures. Changes in chemical composition, structure, temperature, and moisture content are the major drivers of diffusivity variances (Maidannyk et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…The effective moisture diffusivity of a food product is influenced by various mechanisms, including moisture transfer through vapor, molecular, and liquid diffusion, as well as different mass transfer methods, as outlined by Maidannyk et al (2019). The foundation for investigating effective diffusion lies in Fick's second law, and the subsequent equation is derived from a theoretical model that defines diffusivity for slab geometry, as presented by Zalazar-Garcia et al (2022),…”

Section: Effective Moisture Diffusivity (D Eff ) and Activation Energ...mentioning

confidence: 99%

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Effect of microwave pretreatment on truffle solar drying from an energetic perspective

Tagnamas,

Idlimam,

Lamharrar

2024

Food Frontiers

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Drying, an age‐old method of food preservation, involves the concurrent exchange of heat and mass, resulting in reduced moisture content. The current study is based on experimental approach to evaluate the impact of combined microwave and solar drying on the drying kinetics and the energy efficiency of truffle drying. This study explores the impact of a 4‐min microwave pretreatment on the solar drying of truffle slices. The findings demonstrate that microwave treatment significantly reduces the time required for solar drying. When compared to solar drying without pretreatment, microwave treatment leads to a reduction in drying time ranging from 23.07% to 70.37% at temperatures between 50 and 80°C. The Midilli–Kucuk model is employed to elucidate the experimental results, revealing strong fits with high correlation coefficients and low standard error values. Microwave pretreatment enhances the drying rate of truffle slices, resulting in a higher effective moisture diffusivity compared to untreated slices. The activation energy for drying also decreases from 76.37 to 25.25 kJ/mol after microwave pretreatment. An energy analysis of the drying process underscores that elevating the drying air temperature reduces energy consumption. Furthermore, the proposed microwave pretreatment influences the energy efficiency of the drying process.

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Section: Resultsmentioning

confidence: 99%

Section: Effective Moisture Diffusivity (D Eff ) and Activation Energ...mentioning

confidence: 99%

Effect of microwave pretreatment on truffle solar drying from an energetic perspective

Tagnamas,

Idlimam,

Lamharrar

2024

Food Frontiers

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“…GAB (Gungenheim-Anderson-de Boer) Kurutulmuş tatlı patates, mor etli patates, argan (yaprak, küspe ve meyvesi), dondurularak kurutulmuş jeller, kavrulmuş kahverengi pirinç, kırmızı soğan, kurutulmuş meyve tozları, kurutulmuş (elma, mango ve muz), doymamış yağ asitlerinin nanokapsülleri, yeşil dolmalık biber, pirinç unu, üzüm suyu, spreyle kurutulmuş Anna muricata L., nohut,bezelye ve sarı mercimek, süt tozu ,biber (Capsicum baccatum), baklagiller (irmik, pirinç, mısır, bakla ve nohut), süt tozu, sprey kurutulmuş süt protein tozu, sakız, pirinç unu ,soğan tozu, nar kabuğu kapsülleri, açai suyu ve soya sosu, yoğurt tozu, kefir tozu, kivi (Oh, Lee and Hong, 2019), (Fan, Zhang and Bhandari, 2019), (Moussaoui et al, 2019), (Ciurzynska et al, 2019), (Mahanti ve Chakraborty, 2019), (Pineda et al, 2019), (Link et al, 2019), (Ceron et al, 2019), (Esquardo, Monte and Pinto, 2019), (Gandolfi et al, 2018), (Moser et al, 2018), (Chang et al, 2018), (Xu et al, 2019), (Mendes et al, 2019), (Boucheham et al, 2019, (Maidannyk et al, 2019), (Maidannyk et al, 2020), (Vasile, Judis and Mazzobre, 2020), (Torres and Seijo, 2016), (Majid, Hussain and Nanda, 2019), (Kaderides and Goula, 2019), (Tejeda and Figuerou, 2019), (Atalar, 2019), (İşleroğlu, 2019), (Diken et al, 2020)…”

Section: Modeller Gıdalar Kaynaklarmentioning

confidence: 99%

Sorpsi̇yon İzotermleri̇ni̇n Kurutma Ve Depolama Prosesleri̇nde Önemi̇ : Kahramanmaraş Tarhanasi Örneği̇

KOCABAŞ

DOĞAN

2022

Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi

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Ülkemizin elverişli iklim koşulları birçok gıdanın kurutularak muhafazasına olanak sağlamaktadır. Kurutulmuş gıdalar uzun süre bozulmadan korunabilmektedir. Depolama süresince küf ve bakteri oluşumunun ve muhtemel kalite kayıplarının önlenmesi ürünlerin nem oranının kritik değerin altına düşürülmesiyle mümkündür. Kahramanmaraş tarhanası yöreye özgü olup yüzyıllardır çorbalık ve atıştırmalık olarak tüketilen fermente kurutulmuş bir gıdadır. Geleneksel üretiminde güneşte kurutma kullanılmakta olup son yıllarda endüstriyel üretimi de giderek artan ilgi görmektedir. Yaz aylarında kurutulan tarhana kışın tüketilmek üzere depolanmaktadır. Depolamadaki olumsuzluklar tarhanada istenmeyen fiziksel, kimyasal, mikrobiyel ve duyusal kalite kayıplarına yol açmaktadır. Kurutulmuş tarhananın kalite parametrelerinin belirlenmesinde sorpsiyon izotermlerinden faydalanılmaktadır. Sorpsiyon izotermleri sabit sıcaklıkta tutulan gıdanın nem içeriği ile depo ortamının bağıl nemi arasındaki ilişkiyi açıklamaktadır. Sorpsiyon izotermleri su ve gıda bileşenleri arasındaki etkileşimin ve optimum depolama koşullarının tahmin edilmesinde önemli bir termodinamik yardımcıdır. Bu çalışmanın amacı, gıdalar ve özelde Kahramanmaraş tarhanası açısından sorpsiyon izotermlerinin önemi ve sorpsiyon izotermlerinin oluşturulmasında esas alınan matematiksel modeller hakkında bilgi verilmesidir.

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“…However, prior to a complete disappearance of primary powder particles, wetting, sinking, swelling, and dispersion occur, and casein-dominant powders typically show longer dispersion times compared with conventional milk powders, such as skim milk powder [3]. Powder particles with poor rehydration characteristics interact slowly with water [5,6], which is likely influenced by the closely fused casein micelles at the powder surface [7], leading to the development of hydrophobic surface properties [8].…”

Section: Introductionmentioning

confidence: 99%

Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder

Panthi

Bot

O’Mahony

2021

Foods

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Glycomacropeptide (GMP) shows potential for enhancing the rehydration properties of high-protein dairy powders due to its hydrophilic nature. This study involved formulating micellar casein concentrate (MCC) solutions (8.6% final protein content) with 0, 10, and 20% GMP as a percentage of total protein, and investigated the physicochemical and rehydration properties of the resultant freeze-dried powders (P-MCC-0G, P-MCC-10G, and P-MCC-20G, respectively). The surface charges of caseins in the control MCC and 10 or 20% GMP blended solutions were −25.8, −29.6, and −31.5 mV, respectively. Tablets prepared from P-MCC-10G or P-MCC-20G powders displayed enhanced wettability with contact angle values of 80.6° and 79.5°, respectively, compared with 85.5° for P-MCC-0G. Moreover, blending of GMP with MCC resulted in faster disintegration of powder particles during rehydration (i.e., dispersibility) compared to P-MCC-0G. Faster and more extensive release of caseins from powder particles into solution was evident with the increasing proportion of GMP, with the majority of GMP released within the first 15 min of rehydration. The results of this study will contribute to further development of formulation science for achieving enhanced solubility characteristics of high-protein dairy powder ingredients, such as MCC.

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Measurement of effective diffusion coefficients in dairy powders by confocal microscopy and sorption kinetic profiles

Cited by 17 publications

References 29 publications

Effect of microwave pretreatment on truffle solar drying from an energetic perspective

Effect of microwave pretreatment on truffle solar drying from an energetic perspective

Sorpsi̇yon İzotermleri̇ni̇n Kurutma Ve Depolama Prosesleri̇nde Önemi̇ : Kahramanmaraş Tarhanasi Örneği̇

Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder

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