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Sheng S, Wu M, Lv W. Dynamic Viscoelastic Behavior of Maize Kernel: Application of Frequency-Temperature Superposition. Foods 2024; 13:976. [PMID: 38611282 PMCID: PMC11011888 DOI: 10.3390/foods13070976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2024] [Revised: 03/14/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024] Open
Abstract
Maize kernels were treated using two varieties of drying methodologies, namely combined hot air- and vacuum-drying (HAVD) and natural drying (ND). We performed frequency sweep tests, modified Cole-Cole (MCC) analysis, and frequency-temperature superposition (FTS) on these kernels. The kernels' elastic and viscous properties for ND were higher than those for HAVD. The heterogeneous nature of maize kernel may account for the curvature in MCC plot for the kernel treated by HAVD 75 °C and the failure of FTS. MCC analysis was more sensitive than FTS. The kernel treated by HAVD 75 °C demonstrated thermorheologically simple behavior across the entire temperature range (30-45 °C) in both MCC analysis and FTS. The frequency scale for the kernel treated using HAVD 75 °C was broadened by up to 70,000 Hz. The relaxation processes in the kernel treated by HAVD 75 °C were determined to be mainly associated with subunits of molecules or molecular strands. The data herein could be utilized for maize storage and processing.
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Affiliation(s)
- Shaoyang Sheng
- School of Public Health, Anhui Medical University, Hefei 230032, China
| | - Min Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing 100083, China
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2
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Zhou YH, Vidyarthi SK, Sutar PP, Ha B, Wang QH, He FT, Xu MQ, Zhang WQ, Xiao HW. Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives. Food Chem X 2023; 20:101028. [PMID: 38144816 PMCID: PMC10740078 DOI: 10.1016/j.fochx.2023.101028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 11/14/2023] [Accepted: 11/21/2023] [Indexed: 12/26/2023] Open
Abstract
In order to better manage the peeling degree and avoid unnecessary losses, the current work aimed to explore the peeling mechanism of a novel peeling technology, high-humidity hot air impingement blanching (HHAIB). The relationships between HHAIB peeling performance and the changes in skin temperature, skin structure, water state, pectin fractions content, and skin mechanical properties of tomatoes were analyzed. Results showed, after HHAIB treatment, the epicuticular wax was disrupted, the skin exhibited more and longer random cracks, the degradation of inner skin tissue was observed by transmission electron microscopy, the free water percentage increased resulting in water loss in the whole tomato, the water-soluble pectin contents decreased in tomato fleshes, while the contents of chelate-soluble pectin and sodium-carbonate-soluble pectin increased. HHAIB heating reduced the elongation at break, and increased Young's Modulus of tomato peel. This study revealed the HHAIB peeling mechanism and provided new insights for developing HHAIB peeling technology.
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Affiliation(s)
- Yu-Hao Zhou
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Sriram K. Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Buer Ha
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Qing-Hui Wang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
| | - Fa-Tao He
- Jinan Fruit Research Institute, All China Federation of Supply and Marketing Coorperatives, Ji'nan 250014, China
| | - Ming-Qiang Xu
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
| | - Wen-Qiang Zhang
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
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3
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Zhang L, Chen L, Zhou C, Mustapha AT, Wahia H. Advances in Peeling Techniques for Tomato:A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2164897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Li Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of China
| | - Li Chen
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of China
| | | | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of China
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Pandey VK, Dar AH, Rohilla S, Mahanta CL, Shams R, Khan SA, Singh R. Recent Insights on the Role of Various Food Processing Operations Towards the Development of Sustainable Food Systems. CIRCULAR ECONOMY AND SUSTAINABILITY 2023; 3:1-24. [PMID: 36620426 PMCID: PMC9811882 DOI: 10.1007/s43615-022-00248-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Accepted: 12/15/2022] [Indexed: 01/05/2023]
Abstract
Chronic hunger and malnutrition will eventually result from the population's rapid growth. It is unlikely to succeed in tackling the rising challenges of delivering sustainable food for all people unless high attention is paid on the function of food processing to ensure the supply of stable food. It is impossible to overstate the importance of developing food processing and preservation technologies that can reduce food losses and wastage during surplus seasons. Therefore, sustainable food systems must be developed to provide healthy diets without damaging our world and its resources. The goal is to use various perspectives to confirm why food processing is crucial to future food supply. It is important to show the appropriate utilization of sustainability factors and effect assessments to construct for feeding the globe while staying within planetary limits. There has never been a better time to assure a plentiful food supply to feed the people than right now, when the population is expanding at a worrying rate. The sustainable food project seeks to move the food systems in a long-term, more equitable direction. Food processing, or the conversion of raw materials into functional, edible, and consumer acceptable food, is a critical link in the food value chain between consumption and production. This review looked at various existing and emerging food processing followed by preservation techniques. Food systems must also attempt to reduce food waste and losses, as well as the current and future impacts on the environment and society, to be sustainable.
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Affiliation(s)
- Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Shubham Rohilla
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab India
| | - Shafat Ahmad Khan
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Rahul Singh
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
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5
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Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation. Food Chem 2023; 398:133925. [DOI: 10.1016/j.foodchem.2022.133925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 07/25/2022] [Accepted: 08/09/2022] [Indexed: 11/15/2022]
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6
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Zhou YH, Vidyarthi SK, Yang XH, Duan X, Liu ZL, Mujumdar AS, Xiao HW. Conventional and novel peeling methods for fruits and vegetables: A review. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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Kohli D, Champawat PS, Mudgal VD, Jain SK, Tiwari BK. Advances in peeling techniques for fresh produce. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13826] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Deepika Kohli
- Department of Processing and Food Engineering CTAE, MPUAT Udaipur Rajasthan India
| | | | | | - Sanjay Kumar Jain
- Department of Processing and Food Engineering CTAE, MPUAT Udaipur Rajasthan India
| | - Brijesh K. Tiwari
- Department of Food Chemistry and Technology Teagasc Food Research Centre Ashtown Dublin Ireland
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8
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Benítez JJ, Guzmán-Puyol S, Vilaplana F, Heredia-Guerrero JA, Domínguez E, Heredia A. Mechanical Performances of Isolated Cuticles Along Tomato Fruit Growth and Ripening. FRONTIERS IN PLANT SCIENCE 2021; 12:787839. [PMID: 34975973 PMCID: PMC8718444 DOI: 10.3389/fpls.2021.787839] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Accepted: 11/25/2021] [Indexed: 05/08/2023]
Abstract
The cuticle is the most external layer that protects fruits from the environment and constitutes the first shield against physical impacts. The preservation of its mechanical integrity is essential to avoid the access to epidermal cell walls and to prevent mass loss and damage that affect the commercial quality of fruits. The rheology of the cuticle is also very important to respond to the size modification along fruit growth and to regulate the diffusion of molecules from and toward the atmosphere. The mechanical performance of cuticles is regulated by the amount and assembly of its components (mainly cutin, polysaccharides, and waxes). In tomato fruit cuticles, phenolics, a minor cuticle component, have been found to have a strong influence on their mechanical behavior. To fully characterize the biomechanics of tomato fruit cuticle, transient creep, uniaxial tests, and multi strain dynamic mechanical analysis (DMA) measurements have been carried out. Two well-differentiated stages have been identified. At early stages of growth, characterized by a low phenolic content, the cuticle displays a soft elastic behavior. Upon increased phenolic accumulation during ripening, a progressive stiffening is observed. The increment of viscoelasticity in ripe fruit cuticles has also been associated with the presence of these compounds. The transition from the soft elastic to the more rigid viscoelastic regime can be explained by the cooperative association of phenolics with both the cutin and the polysaccharide fractions.
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Affiliation(s)
- José J. Benítez
- Instituto de Ciencia de Materiales de Sevilla, Centro Mixto Consejo Superior de Investigaciones Científicas-Universidad de Sevilla, Seville, Spain
- *Correspondence: José J. Benítez,
| | - Susana Guzmán-Puyol
- Departamento de Mejora Genética y Biotecnología, Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora”, Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Estación Experimental La Mayora, Málaga, Spain
| | - Francisco Vilaplana
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, Sweden
| | - José A. Heredia-Guerrero
- Departamento de Mejora Genética y Biotecnología, Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora”, Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Estación Experimental La Mayora, Málaga, Spain
| | - Eva Domínguez
- Departamento de Mejora Genética y Biotecnología, Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora”, Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Estación Experimental La Mayora, Málaga, Spain
| | - Antonio Heredia
- Departamento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora”, Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Universidad de Málaga, Málaga, Spain
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9
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Silva-Vera W, Avendaño-Muñoz N, Nuñez H, Ramírez C, Almonacid S, Simpson R. CO2 laser drilling coupled with moderate electric fields for enhancement of the mass transfer phenomenon in a tomato (Lycopersicon esculentum) peeling process. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109870] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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10
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Vidyarthi SK, El Mashad HM, Khir R, Zhang R, Sun G, Tiwari R, Pan Z. Viscoelastic properties of tomato peels produced from catalytic infrared and lye peeling methods. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Characterization of Agricultural and Food Processing Residues for Potential Rubber Filler Applications. JOURNAL OF COMPOSITES SCIENCE 2019. [DOI: 10.3390/jcs3040102] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Large volumes of agricultural and food processing residues are generated daily around the world. Despite the various potential uses reported for this biomass, most are still treated as waste that requires disposal and negatively impacts the environmental footprint of the primary production process. Increasing attention has been paid toward the use of these residues as alternative fillers for rubber and other large-scale commodity polymers to reduce dependence on petroleum. Nevertheless, characterization of these alternative fillers is required to define compatibility with the specific polymer, identify filler limitations, understand the properties of the resulting composites, and modify the materials to enable the engineering of composites to exploit all the potential advantages of these residue-derived fillers.
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12
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Vidyarthi SK, El Mashad HM, Khir R, Zhang R, Tiwari R, Pan Z. Quasi-static mechanical properties of tomato peels produced from catalytic infrared and lye peeling. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Lao Y, Zhang M, Chitrakar B, Bhandari B, Fan D. Efficient Plant Foods Processing Based on Infrared Heating. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1600537] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yanyan Lao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Dongcui Fan
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
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14
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Lu Z, Wang J, Gao R, Ye F, Zhao G. Sustainable valorisation of tomato pomace: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.020] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Mohammadi Z, Kashaninejad M, Ziaiifar AM, Ghorbani M. Peeling of kiwifruit using infrared heating technology: A feasibility and optimization study. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.037] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Priyadarshini A, Rajauria G, O'Donnell CP, Tiwari BK. Emerging food processing technologies and factors impacting their industrial adoption. Crit Rev Food Sci Nutr 2018; 59:3082-3101. [PMID: 29863891 DOI: 10.1080/10408398.2018.1483890] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption.
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Affiliation(s)
| | - Gaurav Rajauria
- School of Agriculture and Food Science, University College Dublin, Lyons Research Farm, Celbridge, Co. Kildare, Ireland
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Brijesh K Tiwari
- Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
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17
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Jain N, Singh VK, Chauhan S. Dynamic and creep analysis of polyvinyl alcohol based films blended with starch and protein. JOURNAL OF POLYMER ENGINEERING 2018. [DOI: 10.1515/polyeng-2018-0032] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The present study focuses on the fabrication and analyses of polyvinyl alcohol (PVA) based films blended with polymers, such as starch and protein. The aim is to improve the moisture absorption, solubility, mechanical and thermal properties of PVA by blending it with various polymers. The thermal cross-linking of the films has been studied by heating the films at 120°C for 4 h. The result shows that PVA was completely soluble in water, while post-blending solubility and moisture absorption of blended films decreased. The tensile strength of blended films was significantly higher (4%–29%) as compared to neat PVA, while thermally cross-linked films showed much higher strength (8%–174%). Blended films were characterized using Fourier transform infrared spectroscopy (FTIR) to confirm the formation of hydrogen bonds. Thermogravimetric analysis showed the increase in degradation temperature post-blending as compared to neat PVA. The viscoelastic behavior of the material as well as glass transition temperature was studied using dynamic mechanical analysis. Creep and recovery behavior were examined to study the effect of stress and temperature on creep strain. The biodegradability of the blended films was increased post-blending. This study showed that PVA based blend films can replace non-biodegradable plastics and hence are necessary for the development of environmentally friendly materials.
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Affiliation(s)
- Naman Jain
- Department of Mechanical Engineering , Govind Ballabh Pant University of Agriculture and Technology (GBPUAT) , Pantnagar, Uttarakhand 263145 , India
| | - Vinay K. Singh
- Department of Mechanical Engineering , Govind Ballabh Pant University of Agriculture and Technology (GBPUAT) , Pantnagar, Uttarakhand 263145 , India
| | - Sakshi Chauhan
- Department of Mechanical Engineering , Govind Ballabh Pant University of Agriculture and Technology (GBPUAT) , Pantnagar, Uttarakhand 263145 , India
- Applied Mechanics, Indian Institute of Technology , Delhi , India
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18
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Gao R, Ye F, Lu Z, Wang J, Li Shen X, Zhao G. A novel two-step ultrasound post-assisted lye peeling regime for tomatoes: Reducing pollution while improving product yield and quality. ULTRASONICS SONOCHEMISTRY 2018; 45:267-278. [PMID: 29705321 DOI: 10.1016/j.ultsonch.2018.03.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 03/25/2018] [Accepted: 03/30/2018] [Indexed: 06/08/2023]
Abstract
In this paper, the effects and mechanisms of a novel two-step tomato peeling method, hot lye with a post-assistance of ultrasound, were investigated. The present work aims to improve the environmental friendliness of the conventional hot lye tomato peeling method (10% w/v, 97 °C, 45 s). The results showed that 4% (w/v) lye treatment at 97 °C for 30 s with a post-assistance of a 31.97 W/L ultrasound treatment at 70 °C for 50 s achieved a 100% peelability. In this scenario, the peeling yield and lycopene content in the peeled product were significantly higher than the peeling yield and lycopene content with the conventional hot lye peeling method. The present two-step peeling method was concluded with a mechanism of chemico-mechanical synergism, in which the hot lye functions mainly in a chemical way while the ultrasound is a mechanical process. Especially from the lye side, this work first demonstrated that the lye penetrated across the tomato skin via a pitting model rather than evenly. The findings reported in this paper not only provide a novel tomato peeling method with significant environmental benefits but also discover new clues to the peeling mechanism using hot lye.
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Affiliation(s)
- Ruiping Gao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zhiqiang Lu
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jiajia Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiao Li Shen
- School of Public Health, Zunyi Medical University, Zunyi 563000, Guizhou, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Centre of Regional Foods, Chongqing 400715, People's Republic of China.
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19
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Karaman S, Yilmaz M, Toker Ö, Yuksel F, Kayacier A, Dogan M. Effect of apple fibre on textural and relaxation properties of wheat chips dough. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0725] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S. Karaman
- Erciyes University, Engineering Faculty, Food Engineering Department, 38039 Kayseri, Turkey
| | - M.T. Yilmaz
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 Istanbul, Turkey
| | - Ö.S. Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 Istanbul, Turkey
| | - F. Yuksel
- Gümüşhane University, Faculty of Engineering and Natural Sciences, Food Engineering Department, 29100 Gümüşhane, Turkey
| | - A. Kayacier
- Bursa Technical University, Natural Sciences, Architecture and Engineering Faculty, Food Engineering Department, 16330 Bursa, Turkey
| | - M. Dogan
- Erciyes University, Engineering Faculty, Food Engineering Department, 38039 Kayseri, Turkey
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20
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21
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Ayvaz H, Santos AM, Rodriguez-Saona LE. Understanding Tomato Peelability. Compr Rev Food Sci Food Saf 2016; 15:619-632. [DOI: 10.1111/1541-4337.12195] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 01/07/2015] [Accepted: 01/08/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Huseyin Ayvaz
- Dept. of Food Engineering; Canakkale Onsekiz Mart Univ; Canakkale 17020 Turkey
| | - Alejandra M. Santos
- Dept. of Food Science and Technology; The Ohio State Univ; 110 Parker Food Science and Technology Building, 2015 Fyffe Rd. Columbus OH 43210 U.S.A
| | - Luis E. Rodriguez-Saona
- Dept. of Food Science and Technology; The Ohio State Univ; 110 Parker Food Science and Technology Building, 2015 Fyffe Rd. Columbus OH 43210 U.S.A
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22
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Xu C, Yu C, Li Y. Effect of blanching pretreatment on carrot texture attribute, rheological behavior, and cell structure during cooking process. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.033] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Xu C, Li Y. Correlation of viscoelastic behavior with water state and ultrastructure in hot air-dried carrots. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.08.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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