Journal•ISSN: 0145-8876
Journal of Food Process Engineering
Wiley-Blackwell
About: Journal of Food Process Engineering is an academic journal published by Wiley-Blackwell. The journal publishes majorly in the area(s): Chemistry & Extraction (chemistry). It has an ISSN identifier of 0145-8876. Over the lifetime, 3303 publications have been published receiving 46171 citations.
Papers published on a yearly basis
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TL;DR: In contrast with both the BET and GAB models, the proposed model is not based on the assumption that there exists a well-defined monolayer of absorbed water.
Abstract: Published sigmoid moisture sorption isotherms (0 1). Not surprisingly, the model had the same or better fit than the GAB model. In contrast with both the BET and GAB models, the proposed model is not based on the assumption that there exists a well-defined monolayer of absorbed water. At aw ∼ 0.55, however, the model produces a practically linear aw/[m(1 – aw)] vs aw plot, of the kind used to calculate the monolayer moisture with the BET model.
The proposed model can be a convenient means to catalog both sigmoid and nonsigmoid isotherms, and used to calculate the equilibrium water activity of dry mixtures with equations solving software.
356 citations
TL;DR: In this article, the electrical conductivities of three vegetable and two meat samples were determined by subjecting them to a constant voltage power supply in a static ohmic heating device, and the results showed that the conductivities increased linearly with temperature.
Abstract: Electrical conductivities of three vegetable and two meat samples were determined by subjecting them to a constant voltage power supply in a static ohmic heating device. Conductivities of vegetable samples were increased by soaking them in salt solutions, while soaking in water resulted in reduced conductivity due to leaching of electrolytes. Conductivities under ohmic heating conditions increased linearly with temperature. When field strengths were decreased, the conductivity-temperature curve gradually became nonlinear, and under conventional heating conditions, a sharp transition was observed.
248 citations
234 citations
TL;DR: In this article, a device was developed to determine the electrical conductivities of foods under either conventional or ohmic heating conditions, and experiments on suspensions of carrot juice solids and polystyrene spheres in sodium phosphate solution showed an increase in electrical conductivity of the suspension with decreasing particle size.
Abstract: A device was developed to determine the electrical conductivities of foods under ohmic or conventional heating conditions. Orange and tomato juices (serum and various solids contents) were tested in the device. the electrical conductivity of juices increased with temperature and decreased with solids content. the temperature dependence of conductivity was linear, both under conventional and ohmic heating. Experiments on suspensions of carrot juice solids, and polystyrene spheres in sodium phosphate solution showed an increase in electrical conductivity of the suspension with decreasing particle size.
195 citations
TL;DR: In this article, the authors provide an outline about the research that has been done on TPS during last 15 years as a biodegradable food packaging material, and summarize numerous studies related to interaction of plasticizers and starch for the production of biodesgradable TPS food packaging materials.
Abstract: In the past years, research has been focused on biodegradable materials to replace petroleum based plastics for food packaging application. For this purpose, biopolymers are considered the most promising material because of their biodegradable nature and long shelf life properties like resistance to chemical or enzymatic reactions. Starch is renewable, cheap, and abundantly available biopolymer. However, the intermolecular forces and hydrogen bonds in starch resist it to be processed as a thermoplastic material. To overcome this issue, different plasticizers are used to have deformable thermoplastic material called thermoplastic starches (TPSs). A plasticizer enhances the flexibility, the process stability of starch below the degradation temperature. Plasticizer lowers the glass transition temperature (Tg).
TPS is very promising among the biobased materials available for the production of biodegradable plastic. TPS have some limitations; bad mechanical properties and water sensitivity. Starch absorbs water under higher relative humidity. This work will provide an outline about the research that has been done on TPS during last 15 years as biodegradable food packaging material.
Practical Applications
The basic role of food packaging material is to make it cost effective that satisfies industry requirements and consumer desires, and provide protection from three major classes of external influences: chemical, biological, and physical, e.g., such as exposure to gases, barrier to microorganisms, or from mechanical damage, respectively. These external influences may damage the quality of the food and shelf life. For this motive, starch has become the most preferred option among the verified classes of synthetic and natural materials. Retrogradation of starch chains in presence of water make it impossible to be use as packaging material. To overcome this issue, Starch has been plasticized with water and low molecular weight additive that can interact with its backbone by hydrogen bonding to produce thermoplastic starch (TPS). The objective of this review is to summarize numerous studies related to interaction of plasticizers and starch for the production of biodegradable TPS food packaging materials.
190 citations