In this article, several applications of nanomaterials in food packaging and food safety are reviewed, including: polymer/clay nanocomposites as high barrier packaging materials, silver nanoparticles as potent antimicrobial agents, and nanosensors and nanomaterial-based assays for the detection of food-relevant analytes (gasses, small organic molecules and food-borne pathogens). In addition to covering the technical aspects of these topics, the current commercial status and understanding of health implications of these technologies are also discussed. These applications were chosen because they do not involve direct addition of nanoparticles to consumed foods, and thus are more likely to be marketed to the public in the short term.

Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors

Bio-nanocomposites for food packaging applications

The structure

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

Foreword. Preface. Introduction. The Framework of Population Balances. Birth and Death Functions. The Solution of Population Balance Equations. Similarity Behavior of Population Balance Equations. Inverse Problems in Population Balances. The Statistical Foundation of Population Balances. Index.

Population Balances: Theory and Applications to Particulate Systems in Engineering

If the dispersion forces, responsible for coagulation, are not too strong (i.e., if the aerosol particles are sufficiently small), then the coagulated aerosol doublets can derive enough energy from the collisions with the molecules of the suspending medium to overcome the interaction potential well, thus leading to their dissociation. Because of the great disparity between the time scales of oscillation in the potential well and Brownian motion of the coagulated particle pairs, the Fokker-Planck equation can be averaged with respect to the relative position of the constituents of the doublet. One thus obtains a one-dimensional Fokker-Planck equation in terms of the energy of the relative motion of the two constituents. As a result, the average lifetime of a doublet can be calculated as a first passage time in the energy of the relative motion of its constituents. The average dissociation time of the doublets, in air at 1 atm and 298 K, for a Hamaker constant of 10 −12 erg, has been thus calculated for different radii of the constituent particles. The average dissociation time is found to increase dramatically, from 10 −7 to 10 −1 s, as the radius changes from 15 to 50 A. This is a result of the rapid increase in the depth of the interaction potential well with increasing radii. The doublets consisting of particles whose radii are greater than 50 A are found to be extremely stable.

Dissociation kinetics of doublets of aerosol particles

Aerated Foods: Principles, Formation and Stability

Steady state design of a sequence of sparger reactors

Stability of a non-catalytic reaction in a packed bed

The ultimate goal of the project is to develop procedures, techniques, data and other information that will aid in the design of cost effective and energy efficient drying processes that produce high quality foods. This objective has been sought by performing studies to determine the pertinent properties of food products, by developing models to describe the fundamental phenomena of food drying and by testing the models at laboratory scale. Finally, this information is used to develop recommendations and strategies for improved dryer design and control. This volume emphasizes a detailed literature review and several extensive experimental studies. Since the basic principle of food dehydration is the removal of water from food, the process of removing water causes quality changes which can be categorized as physical, chemical, and nutritional. These changes often have adverse effects on the quality of the resulting dehydrated food. In this work, the types of physical and chemical changes common in food drying and the important factors for them were reviewed. Pertinent kinetic models and kinetic data reported in literature were also collected and compiled as the results of review study. The overall objectives of this study were to identify major quality change in foods caused bymore » drying process and to get the knowledge of the relationship between the quality change and factors known to affect them. The quality parameters reviewed included: browning, lipid oxidation, color loss, shrinkage, solubility, texture, aroma and flavor, vitamin and protein loss and microbiological concerns. 54 refs., 74 figs., 49 tabs.« less

Design and control of energy efficient food drying processes with specific reference to quality; evaluation of physical and quality changes in foods during drying

Ganesan Narsimhan

Papers

Dissociation kinetics of doublets of aerosol particles

Aerated Foods: Principles, Formation and Stability

Steady state design of a sequence of sparger reactors

Stability of a non-catalytic reaction in a packed bed

Design and control of energy efficient food drying processes with specific reference to quality; evaluation of physical and quality changes in foods during drying