Bhushan S. Pattni,† Vladimir V. Chupin,‡ and Vladimir P. Torchilin*,†,§,∥ †Department of Pharmaceutical Sciences, Center for Pharmaceutical Biotechnology and Nanomedicine, Northeastern University, Boston, Massachusetts 02115, United States ‡Laboratory for Advanced Studies of Membrane Proteins, Moscow Institute of Physics and Technology, Dolgoprudny 141700, Russia Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia

New Developments in Liposomal Drug Delivery.

In this article, current nanocomposite technologies to enhance the mechanical and barrier properties of synthetic polymers and biopolymers for food packaging are reviewed. In addition, nanotechnology developments targeting active packaging applications are discussed, including antimicrobial, oxygen scavenging, and shelf-life extension of food. Nanotechnologies that are currently being exploited for the development of intelligent packaging with enhanced communication function are presented, focusing mainly on oxygen, humidity and freshness indicators. Nanostructured coatings that enhance the barrier properties of packaging films are reviewed. And finally, the perspectives of nanotechnology in food packaging applications are discussed.

Nanotechnology development in food packaging: A review

Drying is a complicated process with simultaneous heat and mass transfer, and food drying is especially very complex because of the differential structure of products. In practice, a food dryer is considerably more complex than a device that merely removes moisture, and effective models are necessary for process design, optimization, energy integration, and control. Although modeling studies in food drying are important, there is no theoretical model which neither is practical nor can it unify the calculations. Therefore the experimental studies prevent their importance in drying and thin layer drying equations are important tools in mathematical modeling of food drying. They are practical and give sufficiently good results. In this study first, the theory of drying was given briefly. Next, general modeling approaches for food drying were explained. Then, commonly used or newly developed thin layer drying equations were shown, and determination of the appropriate model was explained. Afterwards, effective moisture diffusivity and activation energy calculations were expressed. Finally, experimental studies conducted in the last 10 years were reviewed, tabulated, and discussed. It is expected that this comprehensive study will be beneficial to those involved or interested in modeling, design, optimization, and analysis of food drying.

A Review of Thin Layer Drying of Foods: Theory, Modeling, and Experimental Results

Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae)

Background The encapsulation and liberation technologies for bioactive food ingredients has opened the door to innovative and significant applications in food, nutrition, and pharmaceutical fields via the employment of nanotechnology. Coating materials in the formulation of nanocapsules are mostly lipid, carbohydrate or protein-based. The nanoencapsulation procedure in the food and nutraceutical areas involves the incorporation of natural ingredients, such as volatile additives, polyphenols, aromas, colors, vitamins, enzymes, oils and antimicrobial compounds in nano-sized capsules, providing the opportunities for higher stability and retention for the sensitive molecules against decomposition and loss of nutritional value during the production process or delivery along with offering a sustained release. Scope and approach This review highlights the most recent nanoencapsulation advancements along with the formulations mainly based on lipid components; i.e., nanoemulsions, nanoliposomes and nanostructured lipid carriers in terms of preparation strategies, their classes, composition, attributes, analysis techniques, worked examples, and implementation in functional foods along with their upcoming evolution and future trends. Key findings and conclusions Nanocapsules with lipid formulations are possible alternatives to micro-sized carriers owing to the enormous surface area and the following features which they offer, such as improved solubility, high bioavailability and establishment of sustained liberation of the nanoencapsulated food constituents and nutraceuticals.

Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals

Mathematical modelling of thin layer drying kinetics of plum in a tunnel dryer

Thin-layer Drying Kinetics of Raw Mango Slices

Moisture dependent physical properties of dried pomegranate seeds (Anardana)

Ozone is activated oxygen and it is referred to as a triatomic form of oxygen. It is a natural agent and has a broad antimicrobial property, which together with an oxidation potential, make it an attractive option for the food industry. This article focuses on the use of ozone for preservation of vegetables, fruits and fruit juices, and highlights the inactivation mechanism of microorganisms. The application of ozone in grain storage and the quality of ozone treated grains is discussed, along with the reaction kinetics of ozone in grains.

Application and Kinetics of Ozone in Food Preservation

A b s t r a c t. Drying kinetics of milky mushroom slices (10 mm) in a fluidized bed dryer was studied at air temperatures of 50, 55 and 60°C. Drying of milky mushroom slices occurred in falling rate period. In order to select a suitable drying curve, eight thin layer-drying models were fitted to the experimental moisture ratio data. Among the mathematical models investigated, Wang and Singh model best described the drying behaviour of mushroom slices with high correlation coefficient (R 2 ) values. The effective moisture diffusivity (Deff) of mushroom increased as the drying air temperature increased. The moisture diffusivity in milky mushroom was found to increase from 1.55 to 4.02 x 10 -9 m 2 s -1 during the initial stage of drying, and from 8.76 to 16.5 x 10 -9 m 2 s -1 during the later stage of drying. Drying at temperature of 60°C required minimum activation energy to detach and move the water during the drying process. K e y w o r d s: milky mushroom, drying models, moisture ratio, diffusivity, activation energy

/pdf/mathematical-modeling-of-drying-kinetics-of-milky-mushroom-59boxpr2xu.pdf

M. R. Manikantan

Papers

Mathematical modelling of thin layer drying kinetics of plum in a tunnel dryer

Thin-layer Drying Kinetics of Raw Mango Slices

Moisture dependent physical properties of dried pomegranate seeds (Anardana)

Application and Kinetics of Ozone in Food Preservation

Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer