By Helmar Schubert, Heike P. Schuchmann (auth.), Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos (eds.)
This is the second one e-book stemming from the foreign Congress on Engineering in nutrients, the 1st being Food Engineering Interfaces, in keeping with the final ICEF10. The topic of ICEF eleven, held in Athens, Greece in may perhaps 2011, is “Food technique Engineering in a altering World.” The convention explored the methods meals engineering contributes to the ideas of important difficulties in a global of accelerating inhabitants and complexity that's lower than the serious constraints of restricted assets of uncooked fabrics, strength, and atmosphere. The booklet, created from 32 chapters, positive aspects an interdisciplinary concentration, together with nutrition fabrics technological know-how, engineering homes of meals, advances in nutrients technique know-how, novel nutrients methods, useful meals, nutrients waste engineering, nutrition strategy layout and economics, modeling nutrients defense and caliber, and innovation management.
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Additional resources for Advances in Food Process Engineering Research and Applications
Tween-20 (polyoxyethylene sorbitan fatty acid ester) was used as emulsifier, at a concentration of 1 % with respect to the total formulation. 1 Food Process Engineering Research and Innovation in a Fast-Changing World 23 Fig. 5 Schematic illustration of process for supersaturation of carotenoids in the oil droplets of an o/w emulsion (Source: Ax 2004) The oil phase containing the dissolved carotenoids was produced by first preparing a suspension of carotenoid crystals in the oil. In order to guarantee for short dissolution times, this suspension was then subjected to milling to reduce the particle size to below 20 μm.
To limit aggregation, droplets must be separated from each other within milliseconds after their disruption. For this purpose, a novel homogenization orifice was developed: the main idea behind this is to combine the homogenization and standardization process step in one process unit, which is referred to as a simultaneous emulsification and mixing (SEM) unit. SEM nozzles (Fig. 2) allow for the dilution of fat globules directly after being generated. P. Schuchmann et al. Fig. 3 Influence of fat content of homogenized cream and homogenization pressure on characteristic maximum droplet diameter x90,3 (90 % quantile of volume distribution) in full stream and partial homogenization processing.
The second step towards a formulation with a stable, supersaturated solution of a bioactive component is the transfer of the hot solution to the disperse phase of an o/w emulsion. By dispersing the solution, supersaturated by cooling down to ambient temperature, into submicron droplets, the supersaturated state can be conserved, allowing for sufficient shelf life of the formulation, as explained earlier. The key aspect of the novel process for formulation in supersaturated solution is to handle the recrystallisation kinetics of the bioactive component appropriately.
Advances in Food Process Engineering Research and Applications by Helmar Schubert, Heike P. Schuchmann (auth.), Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos, Vaios T. Karathanos (eds.)