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1. Water activity, not moisture content, explains the influence of water on powder flowability

Author:
Juarez-Enriquez, E.; Olivas, G.I.; Ortega-Rivas, E.; Zamudio-Flores, P.B.; Perez-Vega, S.; Sepulveda, D.R.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.100 pp. 35-39
ISSN:
0023-6438
Subject:
water activity,   etc   ; methodology; pectins; powders; water content;     Show all 5 Subjects
Abstract:
... The effect of water content on the flow factor of pectin powder was investigated. Water content was expressed either as water activity or as moisture content. A new methodology intended to vary independently water activity and moisture content was proposed in this study. The proposed methodology allowed to generate powders with similar moisture content but different water activity values. As expec ...
DOI:
10.1016/j.lwt.2018.10.043

2. Phase separation, antiplasticization and moisture sorption in ternary systems containing polysaccharides and polyols

Author:
van der Sman, R.G.M.
Source:
Food hydrocolloids 2019 v.87 pp. 360-370
ISSN:
0268-005X
Subject:
water activity,   etc   ; hydrocolloids; plasticizers; polyols; separation; sorption; starch; thermodynamics;     Show all 8 Subjects
Abstract:
... In this paper, we investigate whether the Flory-Huggins-Free-Volume (FHFV) theory can describe the rich thermodynamics of the ternary mixtures of starch, polyol, and water. These systems exhibit 1) non-monotonic moisture sorption with increasing plasticizer concentration, 2) phase separation, and 3) antiplasticization. After extending the FHFV theory with 1) the proper formulation of the chemical ...
DOI:
10.1016/j.foodhyd.2018.07.051

3. Inhibition of lactose crystallisation in the presence of galacto-oligosaccharide

Author:
Fu, Shishan; Miao, Song; Ma, Xiaobin; Ding, Tian; Ye, Xingqian; Liu, Donghong
Source:
Food hydrocolloids 2019 v.88 pp. 127-136
ISSN:
0268-005X
Subject:
water activity,   etc   ; crystallization; drugs; glass transition temperature; hydrocolloids; hygroscopicity; lactose; sorption; trehalose;     Show all 9 Subjects
Abstract:
... The stabilization of lactose in the form of amorphous (i.e. non-crystalline form) is the basic requirement to maintain the quality of relevant food and pharmaceutical products. The physiochemical properties of amorphous lactose mixed with galacto-oligosaccharide (GOS) were investigated. Water sorption, glass transition temperature, and crystallisation behaviour of lactose in the present of GOS (1: ...
DOI:
10.1016/j.foodhyd.2018.09.043

4. Dihydrogen-bonding deep eutectic solvents as reaction media for lipase-catalyzed transesterification

Author:
Oh, Yujin; Park, Saerom; Yoo, Eunjin; Jo, Soyeon; Hong, Jiyeon; Kim, Hyung Joo; Kim, Kwang Jin; Oh, Kyeong Keun; Lee, Sang Hyun
Source:
Biochemical engineering journal 2019 v.142 pp. 34-40
ISSN:
1369-703X
Subject:
water activity,   etc   ; Pseudozyma antarctica; acidity; carboxylic ester hydrolases; choline; dyes; enzyme activity; hydrogen bonding; solvents; transesterification;     Show all 10 Subjects
Abstract:
... Choline chloride (ChCl)-based deep eutectic solvents (DESs) were successfully used as reaction media for the Candida antarctica lipase B-catalyzed transesterification. The activity of lipase in the DESs was highly influenced by the water activity of the DESs, with optimal lipase activity at a water activity of 0.1. Seventeen DESs containing one or two hydrogen bond donors (HBDs) were used for lipa ...
DOI:
10.1016/j.bej.2018.11.010

5. Effects of pH, extrusion tip size and storage protocol on the structural properties of Ca(II)-alginate beads

Author:
Zazzali, Ignacio; Aguirre Calvo, Tatiana Rocio; Pizones Ruíz-Henestrosa, Víctor Manuel; Santagapita, Patricio R.; Perullini, Mercedes
Source:
Carbohydrate polymers 2019 v.206 pp. 749-756
ISSN:
0144-8617
Subject:
water activity,   etc   ; alginates; diffusivity; extrusion; image analysis; models; pH; polymers; washing;     Show all 9 Subjects
Abstract:
... The Ca(II)-alginate beads were formulated changing some synthesis variables: pH (3.8–6.8), extrusion tip size (0.25–0.50 mm) and washing/storage protocol, to evaluate possible implications in the structural properties of beads, which are critical to scale and standardize their production at industrial level. Regardless of the macro- (diameter, area, perimeter and roundness, studied by image analys ...
DOI:
10.1016/j.carbpol.2018.11.051

6. How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

Author:
Audebert, Alexia; Beaufils, Sylvie; Lechevalier, Valérie; Le Floch-Fouéré, Cécile; Saint-Jalmes, Arnaud; Pezennec, Stéphane
Source:
Journal of food engineering 2019 v.242 pp. 153-162
ISSN:
0260-8774
Subject:
water activity,   etc   ; air; ambient temperature; dialysis; foams; freeze drying; lactose; liquids; monitoring; pH; whey protein isolate;     Show all 11 Subjects
Abstract:
... In the present work, we investigated the effects of powder dry-heating parameters on whey protein foams stability, especially against drainage.To this aim, whey protein isolate solutions were prepared at various pH (3.5, 5.0, 6.5), with or without a prior dialysis step to reduce the lactose content, freeze-dried, adjusted to various levels (0.12, 0.23, 0.52) of powder water activity aw and dry-hea ...
DOI:
10.1016/j.jfoodeng.2018.08.029

7. Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes

Author:
Khetra, Yogesh; Kanawjia, Suresh Kumar; Puri, Ritika; Kumar, Rajender; Meena, Ganga Sahay
Source:
International dairy journal 2019 v.91 pp. 165-171
ISSN:
0958-6946
Subject:
water activity,   etc   ; Cheddar cheese; adenosine monophosphate; bitterness; casein; color; potassium; potassium chloride; saltiness; sodium; sodium chloride; texture; vegetable protein;     Show all 13 Subjects
Abstract:
... Reduced sodium Cheddar cheese (RSCC) was prepared by substituting 75% of sodium chloride (NaCl) with potassium chloride (KCl). To mask the inherent bitterness of KCl and to improve the flavour profile of RSCC, hydrolysed vegetable protein (HVP) as flavour enhancer (FE) and adenosine-5′-monophosphate (AMP) as bitter blocker (BB) were used. The study evaluated physico-chemical and sensory attributes ...
DOI:
10.1016/j.idairyj.2018.08.003

8. Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying

Author:
Pascual-Pineda, L.A.; Rascón, M.P.; Quintanilla-Carvajal, M.X.; Castillo-Morales, M.; Marín, U.R.; Flores-Andrade, E.
Source:
Journal of food engineering 2019 v.245 pp. 65-72
ISSN:
0260-8774
Subject:
water activity,   etc   ; adsorption; anthocyanins; dried foods; entropy; freezing; liquids; nitrogen; onions; porosity; porous media; spray drying; storage conditions; storage quality;     Show all 14 Subjects
Abstract:
... Red onion microcapsules were produced by spray freezing into liquid cryogenic (SFLC) and spray drying (SD) and their anthocyanin contents were evaluated kinetically at different water activities (aw) at 35 °C. The spreading pressure-area isotherms were determined at 35 °C. These isotherms provide important information about the different phases of adsorbed water present in SD and SFLC capsules, wh ...
DOI:
10.1016/j.jfoodeng.2018.10.018

9. The application of dehumidified air in rapeseed and honeydew honey spray drying - Process performance and powders properties considerations

Author:
Jedlińska, Aleksandra; Samborska, Katarzyna; Wieczorek, Agata; Wiktor, Artur; Ostrowska-Ligęza, Ewa; Jamróz, Wojciech; Skwarczyńska-Maj, Krystyna; Kiełczewski, Dariusz; Błażowski, Łukasz; Tułodziecki, Marcin; Witrowa-Rajchert, Dorota
Source:
Journal of food engineering 2019 v.245 pp. 80-87
ISSN:
0260-8774
Subject:
water activity,   etc   ; air; cohesion; dehumidification; drying temperature; honeydew honey; humidity; hygroscopicity; porosity; powders; prebiotics; rapeseed; spray drying; water content;     Show all 14 Subjects
Abstract:
... Rapeseed and honeydew honey were spray dried by dehumidified air, with NUTRIOSE® as a drying carrier, to create a product with prebiotic properties, in line with current "clean label" trend. Because of the low inlet air humidity, drying temperature was decreased (inlet/outlet: 75/50 °C). Such an approach gave the possibility to reduce the amount of added carrier. Thus, honey powders containing 80% ...
DOI:
10.1016/j.jfoodeng.2018.10.017

10. Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches

Author:
Nacef, Menouar; Lelièvre-Desmas, Maud; Drider, Djamel; Flahaut, Christophe; Chollet, Sylvie
Source:
International dairy journal 2019 v.89 pp. 42-52
ISSN:
0958-6946
Subject:
water activity,   etc   ; cheeses; color; data collection; factor analysis; ions; organic matter; pH; sensory evaluation; texture; traditional technology; France;     Show all 12 Subjects
Abstract:
... The Maroilles cheese is a soft French protected designation of origin (PDO) cheese with washed rind. The Maroilles is available in several brands and can either be manufactured by hand or industrially in the North of France. But are the artisanal and industrial Maroilles really different? To investigate this question, seven artisanal and eight industrial Maroilles were subjected to a sensory analy ...
DOI:
10.1016/j.idairyj.2018.09.002

11. Influence of lactose on the formation of whey protein microparticles obtained by dry heating at alkaline pH

Author:
Schong, Elise; Famelart, Marie-Hélène
Source:
Food hydrocolloids 2019 v.87 pp. 477-486
ISSN:
0268-005X
Subject:
water activity,   etc   ; Maillard reaction; color; crosslinking; heat; hydrocolloids; lactose; microparticles; pH; powders; protein denaturation; water content; whey protein isolate;     Show all 13 Subjects
Abstract:
... Dry heating (DH) at 100 °C of a whey protein isolate powder conditioned at pH 9.5 leads to the formation of stable, large and porous whey protein microparticles (WPM), resulting from crosslinking of proteins in the powder. The Maillard reaction (MR) is probably involved in the formation of these WPM. To confirm the role played by the MR and understand the protein changes occurring during particle ...
DOI:
10.1016/j.foodhyd.2018.08.018

12. Least squares fitting-polynomials for determining inflection points in adsorption isotherms of spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders

Author:
García-Tejeda, Yunia Verónica; Barrera-Figueroa, Víctor
Source:
Powder technology 2019 v.342 pp. 829-839
ISSN:
0032-5910
Subject:
water activity,   etc   ; Euterpe oleracea; juices; least squares; models; powders; sorption isotherms; soy sauce; spray drying; water content;     Show all 10 Subjects
Abstract:
... The modelling of adsorption isotherms is an important method for analysing the stability of spray-dried powders. These properties are intimately related with the inflection points of the isotherm curve. The accurate calculation of the inflection points provides a method to determine the critical water activity (RHc) of powders. Though the inflection points can be estimated from standard models suc ...
DOI:
10.1016/j.powtec.2018.10.058

13. Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying

Author:
Arepally, Divyasree; Goswami, Tridib Kumar
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 583-593
ISSN:
0023-6438
Subject:
water activity,   etc   ; air temperature; bulk density; color; gum arabic; maltodextrins; microencapsulation; polymers; porosity; probiotics; spray drying; water content;     Show all 12 Subjects
Abstract:
... Encapsulation of probiotics using food grade polymers as wall material can be a good alternative for the development of any probiotic food. The current study details about the effect of processing conditions on physico-chemical and flow properties of microencapsulated probiotic powder by spray drying. Maltodextrin and gum Arabic (GA) are used as wall material where 20% MD is kept constant. Varied ...
DOI:
10.1016/j.lwt.2018.10.022

14. Dissolution Kinetics of Cubic Tricalcium Aluminate Measured by Digital Holographic Microscopy

Author:
Brand, Alexander S.; Bullard, Jeffrey W.
Source:
Langmuir 2017 v.33 no.38 pp. 9645-9656
ISSN:
1520-5827
Subject:
water activity,   etc   ; crystal structure; microscopy;     Show all 3 Subjects
Abstract:
... In situ digital holographic microscopy is used to characterize the dissolution flux of polycrystalline cubic tricalcium aluminate (C₃A-c). The surface dissolves at rates that vary considerably with time and spatial location. This implies a statistical distribution of fluxes, but an approximately steady-state median rate was obtained by using flowing solutions and by reducing the water activity in ...
DOI:
10.1021/acs.langmuir.7b02400

15. Modeling growth limits of Bacillus spp. spores by using deep-learning algorithm

Author:
Kuroda, Sayuri; Okuda, Haruko; Ishida, Wataru; Koseki, Shigenobu
Source:
Food microbiology 2019 v.78 pp. 38-45
ISSN:
0740-0020
Subject:
water activity,   etc   ; Bacillus (bacteria); algorithms; artificial intelligence; bacterial growth; clams; data collection; lactic acid; models; pH; prediction; regression analysis; soups; spores; storage time;     Show all 15 Subjects
Abstract:
... Growth/no growth boundary models for Bacillus spores that accounted for the effects of environmental pH, water activity (aw), acetic acid, lactic acid, bacterial strain, and storage period were developed using conventional logistic regression and machine learning algorithms. Growth in tryptic soy broth at 317 conditions comprising nine levels of pH (4.0–6.5), six levels of aw (0.85–1.00), six leve ...
DOI:
10.1016/j.fm.2018.09.013

16. Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages

Author:
Liu, Pengxue; Wang, Shouwei; Zhang, Huan; Wang, Haitang; Kong, Baohua
Source:
Meat science 2019 v.148 pp. 96-104
ISSN:
0309-1740
Subject:
water activity,   etc   ; Enterobacteriaceae; blood cells; flavor; lactic acid bacteria; lipid peroxidation; meat products; microbial growth; pH; sausages; sodium nitrite; swine; thiobarbituric acid-reactive substances; volatile compounds;     Show all 14 Subjects
Abstract:
... Glycated nitrosohaemoglobin (G-NO-Hb) prepared from porcine blood cells was used in natural fermented Harbin dry sausages to evaluate their possible as an alternative for sodium nitrite (SN). The results show that the G-NO-Hb had no significant effect on the pH, water activity, and growth of total bacteria and lactic acid bacteria counts (P > 0.05). G-NO-Hb inhibited Enterobacteriaceae growth (P < ...
DOI:
10.1016/j.meatsci.2018.10.008

17. Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533

Author:
Facco Stefanello, Raquel; Nabeshima, Elizabeth Harumi; de Oliveira Garcia, Aline; Heck, Rosane Teresinha; Valle Garcia, Marcelo; Martins Fries, Leadir Lucy; Venturini Copetti, Marina
Source:
Food research international 2019 v.116 pp. 973-984
ISSN:
0963-9969
Subject:
water activity,   etc   ; Lactobacillus fermentum; Wickerhamomyces; calcium propionate; color; consumer acceptance; fermentation; flavor; hardness; molds (fungi); odors; pH; sensory evaluation; sourdough; taste; titratable acidity; yeasts;     Show all 17 Subjects
Abstract:
... This work aimed to elaborate sourdough panettones with Lactobacillus fermentum (LF) and Wickerhamomyces anomallus (WA) evaluating their microbiological stability, physical and chemical characteristics as well as the impact of these microorganisms on sensory aspects and consumer acceptance. For characterization, panettones were elaborated by long fermentation, using two selected microorganisms, LF ...
DOI:
10.1016/j.foodres.2018.09.035

18. Analysis of green coffee quality using hermetic bag storage

Author:
Donovan, Natalie K.; Foster, Kenneth A.; Parra Salinas, Carlos Alberto
Source:
Journal of stored products research 2019 v.80 pp. 1-9
ISSN:
0022-474X
Subject:
water activity,   etc   ; Coffea arabica; airtight storage; bags; cooperatives; crop production; exports; farmers; humidity; jute; small farms; water content; Andes region; Colombia;     Show all 14 Subjects
Abstract:
... Coffee (Coffea arabica L.) value is highly dependent on quality. However, due to high humidity in the Central Andean Ranges of Colombia, where much of the country's coffee production resides, Farmers must sell their coffee at harvest in order to mitigate quality loss due to the high moisture. Cooperatives are generally forced to store green coffee until enough volume is collected for export, makin ...
DOI:
10.1016/j.jspr.2018.11.003

19. Effects of spray drying process conditions on the quality properties of microencapsulated cream powder

Author:
Himmetagaoglu, Ahsen Burcin; Erbay, Zafer
Source:
International dairy journal 2019 v.88 pp. 60-70
ISSN:
0958-6946
Subject:
water activity,   etc   ; color; cream; drying temperature; fatty acid composition; free fatty acids; lipid content; microencapsulation; powders; solubility; spray drying; volatile fatty acids; water content; wettability;     Show all 14 Subjects
Abstract:
... Effects of spray drying conditions including inlet drying temperature (150, 170 or 190 °C), feed flow rate (9.0, 19.5 or 30 mL min⁻¹), and aspiration rate (50, 75 or 100%) on the composition, water activity, reconstitution, density, colour, morphology, surface fat and free fatty acid content of microencapsulated cream powder were evaluated. The variation in the wettability, bulk and tapped densiti ...
DOI:
10.1016/j.idairyj.2018.08.004

20. Immobilized lipase-catalyzed esterification for synthesis of trimethylolpropane triester as a biolubricant

Author:
Kim, Heejin; Choi, Nakyung; Kim, Yangha; Kim, Hak-Ryul; Lee, Junsoo; Kim, In-Hwan
Source:
Renewable energy 2019 v.130 pp. 489-494
ISSN:
0960-1481
Subject:
water activity,   etc   ; Thermomyces lanuginosus; biodegradability; biolubricants; carboxylic ester hydrolases; catalysts; enzyme activity; esterification; esters; liquids; oleic acid; polyols; renewable energy sources; temperature;     Show all 14 Subjects
Abstract:
... Synthetic oleochemical esters of polyols and fatty acids are biodegradable and possess desirable technical and ecological properties. Trimethylolpropane (TMP) triester has been widely applied as a hydraulic fluid. TMP triester was effectively synthesized by lipase-catalyzed esterification from TMP and high oleic fatty acid from palm oil using an immobilized lipase. The immobilized lipase was prepa ...
DOI:
10.1016/j.renene.2018.06.092