Formulation engineering of water in cocoa – Butter emulsion

This research studied the effect of κ-carrageenan concentration and emulsifier mixture of soybean lecithin (LEC) and/or polyglycerol polyricinoleate (PGPR) on the physical properties of water-in-cocoa butter emulsions. Emulsions were prepared using bench scale margarine line process, consisting of a scraped surface heat exchanger and a pin stirrer. Results show that droplet size increases as the concentration of κ-carrageenan and/or LEC increases. Emulsions crystallise mainly in form V (β2), however when the concentration of κ-carrageenan increases to 1.5 wt% less stable polymorphic forms (II) were also observed. The rheological properties of the emulsions at 40 °C were mainly controlled by the concentration of LEC which causes droplets to flocculate and as consequence viscosity increases. Finally, behaviour under large deformation showed that the presence of water droplets weakens the emulsions structure, due to the reduction in the density of the cocoa butter matrix bearing the load

Cuentos de nunca acabar. Aproximaciones desde la interculturalidad

Cuentos de nunca acabar. Aproximaciones desde la interculturalidad, surge después de la pandemia y su imposibilidad de socializar “en persona” con los compañeros de eventuales encuentros, porque la Comprensión Lectora tenía que reinventarse para su nueva reflexión cognitiva, adaptación contextual y reconstrucción del conocimiento. Este renovado enfoque de la realidad postpandemia, concebido en el marco de la educación intercultural comunitaria, busca potencializar los entornos naturales, sociales y culturales como recursos de aprendizaje multidisciplinario a través del lenguaje animado de los cuentos. En este marco, había que dinamizar la asignatura de Comunicación Oral y Escrita, que se dicta en los Primeros Niveles de los Centros de Apoyo de Otavalo, Cayambe, Latacunga y Riobamba, mediante un eje transversal donde los estudiantes escriban fundamentados en valores de la cosmovisión andina, considerando que provienen de varios lugares de la sierra y amazonía ecuatoriana. Todo surgió del encuentro presencial de un sábado cualquiera donde los estudiantes realizaban ejercicios narrativos, logrando una apreciable respuesta de imaginación, más emotiva que la clásica tarea de las Unidades, tanto así que, pasados unos días, seguían llegando sus escritos a mi correo. Entonces nos pusimos manos a la obra, cada estudiante tendría dos opciones como Actividad Integradora, la primera consistía en escribir un cuento de su propia inspiración, y la segunda analizar un clásico para comentar sus valores y antivalores. La mayor parte de estudiantes decidió escribir su propio cuento, de donde se escogieron algunas participaciones que podrían considerarse originales, para una edición que, respetando la transcripción de la tradición oral que prima en los sectores comunitarios, nos concretamos en revisar la puntuación y ortografía para publicarlos. Con esto buscamos innovar la Actividad Integradora, por algo más práctico y operativo para configurar los Objetos de Aprendizaje que buscamos. Así nació, en medio del camino, este libro de Cuentos de nunca acabar. Aproximaciones desde la interculturalidad, que ponemos en sus manos. Hernán Hermosa Mantilla Quito, junio de 202

Experimental characterization and modelling of multiphase systems during the freezing process at the pilot scale : Application to sorbet manufacturing in scraped surface heat exchangers

La congélation partielle du mix dans un échangeur de chaleur à surface raclée (ECSR)est l'étape la plus critique dans la fabrication d'un sorbet, car c'est la seule étape où de nouveaux cristaux de glace se forment; par la suite ces cristaux ne font que grossir. L'objectif principal est de produire un grand nombre de cristaux les plus petits possibles afin d'obtenir une texture onctueuse. Pendant le procédé de congélation, le produit est soumis à des interactions couplées d'écoulement du fluide, de transfert de chaleur, de changement de phase et de cisaillement. Ces interactions sont déterminées par les conditions opératoires du procédé de congélation et affectent l'évolution de la distribution de taille des cristaux de glace, ainsi que la texture finale du produit. Ce travail présente la caractérisation expérimentale et la modélisation du procédé de congélation d'un sorbet. La congélation du sorbet à été effectuée dans un ECSR à l'échelle pilote. L'objectif principal de ce travail est l'étude de l'influence des conditions opératoires du procédé de congélation sur les caractéristiques finales du produit: distribution de taille de cristaux de glace, température du produit, fraction volumique de glace et viscosité apparente. Le comportement de l'écoulement du produit dans l'ECSR a été caractérisé par une étude expérimentale et une modélisation de la distribution du temps de séjour (DTS). Une approche de modélisation de la cristallisation de la glace couplant le modèle de DTS avec des équations de transfert de chaleur et de bilan de population des différentes classes de taille de cristaux a été développée. À partir d'une première estimation des paramètres, le modèle de cristallisation prédit de façon satisfaisante les tendances expérimentales et donne un bon aperçu de l'évolution de la distribution de taille des cristaux de glace au cours du procédé de congélation dans l'ECSR.The partial freezing of the mix inside the scraped surface heat exchanger (SSHE) is the most critical step in sorbet manufacturing, since it is the only stage where new ice crystals are produced; further in the process these ice crystals will only grow. The main objective of the freezing process is to form the smallest possible ice crystals, so as to assure a smooth texture in the final product. During the freezing process the product is subjected to coupled interactions of fluid flow, heat transfer, ice phase change and shear. These interactions are determined by the freezing operating conditions and affect the evolution of the ice crystals size distribution (CSD) and the final texture of the product. This work presents the experimental characterization and the modelling of the initial freezing process of a sorbet. The freezing of sorbet was carried out in a SSHE at the pilot scale. The main objective of this work was the study of the influence of the freezing operating conditions on the final product characteristics: ice CSD, product temperature, ice volume fraction, apparent viscosity. The product flow behaviour in the SSHE was characterized by an experimental and modelling study of the residence time distribution (RTD) of the product. An ice crystallization modelling approach, taking into account the coupling of an empirical RTD model with heat transfer equations and a population balance of the different ice crystal size classes was developed. With a first set of estimated parameters, the ice crystallization model predicts satisfactorily the experimental trends, and made it possible to have an insight on the evolution of ice CSD during the freezing process in the SSHE

Caractérisation expérimentale et modélisation de systèmes multiphasiques au cours du procédé de congélation à l’échelle pilote : Application à la fabrication de sorbets dans des échangeurs à surface raclée

The partial freezing of the mix inside the scraped surface heat exchanger (SSHE) is the most critical step in sorbet manufacturing, since it is the only stage where new ice crystals are produced; further in the process these ice crystals will only grow. The main objective of the freezing process is to form the smallest possible ice crystals, so as to assure a smooth texture in the final product. During the freezing process the product is subjected to coupled interactions of fluid flow, heat transfer, ice phase change and shear. These interactions are determined by the freezing operating conditions and affect the evolution of the ice crystals size distribution (CSD) and the final texture of the product. This work presents the experimental characterization and the modelling of the initial freezing process of a sorbet. The freezing of sorbet was carried out in a SSHE at the pilot scale. The main objective of this work was the study of the influence of the freezing operating conditions on the final product characteristics: ice CSD, product temperature, ice volume fraction, apparent viscosity. The product flow behaviour in the SSHE was characterized by an experimental and modelling study of the residence time distribution (RTD) of the product. An ice crystallization modelling approach, taking into account the coupling of an empirical RTD model with heat transfer equations and a population balance of the different ice crystal size classes was developed. With a first set of estimated parameters, the ice crystallization model predicts satisfactorily the experimental trends, and made it possible to have an insight on the evolution of ice CSD during the freezing process in the SSHE.La congélation partielle du mix dans un échangeur de chaleur à surface raclée (ECSR)est l'étape la plus critique dans la fabrication d'un sorbet, car c'est la seule étape où de nouveaux cristaux de glace se forment; par la suite ces cristaux ne font que grossir. L'objectif principal est de produire un grand nombre de cristaux les plus petits possibles afin d'obtenir une texture onctueuse. Pendant le procédé de congélation, le produit est soumis à des interactions couplées d'écoulement du fluide, de transfert de chaleur, de changement de phase et de cisaillement. Ces interactions sont déterminées par les conditions opératoires du procédé de congélation et affectent l'évolution de la distribution de taille des cristaux de glace, ainsi que la texture finale du produit. Ce travail présente la caractérisation expérimentale et la modélisation du procédé de congélation d'un sorbet. La congélation du sorbet à été effectuée dans un ECSR à l'échelle pilote. L'objectif principal de ce travail est l'étude de l'influence des conditions opératoires du procédé de congélation sur les caractéristiques finales du produit: distribution de taille de cristaux de glace, température du produit, fraction volumique de glace et viscosité apparente. Le comportement de l'écoulement du produit dans l'ECSR a été caractérisé par une étude expérimentale et une modélisation de la distribution du temps de séjour (DTS). Une approche de modélisation de la cristallisation de la glace couplant le modèle de DTS avec des équations de transfert de chaleur et de bilan de population des différentes classes de taille de cristaux a été développée. À partir d'une première estimation des paramètres, le modèle de cristallisation prédit de façon satisfaisante les tendances expérimentales et donne un bon aperçu de l'évolution de la distribution de taille des cristaux de glace au cours du procédé de congélation dans l'ECSR

Experimental characterization and modelling of multiphase systems during the freezing process at the pilot scale (Application to sorbet manufacturing in scraped surface heat exchangers)

La congélation partielle du mix dans un échangeur de chaleur à surface raclée (ECSR)est l'étape la plus critique dans la fabrication d'un sorbet, car c'est la seule étape où de nouveaux cristaux de glace se forment; par la suite ces cristaux ne font que grossir. L'objectif principal est de produire un grand nombre de cristaux les plus petits possibles afin d'obtenir une texture onctueuse. Pendant le procédé de congélation, le produit est soumis à des interactions couplées d'écoulement du fluide, de transfert de chaleur, de changement de phase et de cisaillement. Ces interactions sont déterminées par les conditions opératoires du procédé de congélation et affectent l'évolution de la distribution de taille des cristaux de glace, ainsi que la texture finale du produit. Ce travail présente la caractérisation expérimentale et la modélisation du procédé de congélation d'un sorbet. La congélation du sorbet à été effectuée dans un ECSR à l'échelle pilote. L'objectif principal de ce travail est l'étude de l'influence des conditions opératoires du procédé de congélation sur les caractéristiques finales du produit: distribution de taille de cristaux de glace, température du produit, fraction volumique de glace et viscosité apparente. Le comportement de l'écoulement du produit dans l'ECSR a été caractérisé par une étude expérimentale et une modélisation de la distribution du temps de séjour (DTS). Une approche de modélisation de la cristallisation de la glace couplant le modèle de DTS avec des équations de transfert de chaleur et de bilan de population des différentes classes de taille de cristaux a été développée. À partir d'une première estimation des paramètres, le modèle de cristallisation prédit de façon satisfaisante les tendances expérimentales et donne un bon aperçu de l'évolution de la distribution de taille des cristaux de glace au cours du procédé de congélation dans l'ECSR.The partial freezing of the mix inside the scraped surface heat exchanger (SSHE) is the most critical step in sorbet manufacturing, since it is the only stage where new ice crystals are produced; further in the process these ice crystals will only grow. The main objective of the freezing process is to form the smallest possible ice crystals, so as to assure a smooth texture in the final product. During the freezing process the product is subjected to coupled interactions of fluid flow, heat transfer, ice phase change and shear. These interactions are determined by the freezing operating conditions and affect the evolution of the ice crystals size distribution (CSD) and the final texture of the product. This work presents the experimental characterization and the modelling of the initial freezing process of a sorbet. The freezing of sorbet was carried out in a SSHE at the pilot scale. The main objective of this work was the study of the influence of the freezing operating conditions on the final product characteristics: ice CSD, product temperature, ice volume fraction, apparent viscosity. The product flow behaviour in the SSHE was characterized by an experimental and modelling study of the residence time distribution (RTD) of the product. An ice crystallization modelling approach, taking into account the coupling of an empirical RTD model with heat transfer equations and a population balance of the different ice crystal size classes was developed. With a first set of estimated parameters, the ice crystallization model predicts satisfactorily the experimental trends, and made it possible to have an insight on the evolution of ice CSD during the freezing process in the SSHE.PARIS-AgroParisTech Centre Paris (751052302) / SudocSudocFranceF

Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions

In ice cream and sorbet manufacturing small ice crystals are desired to deliver a product with a smooth texture and good palatability. This research studied the influence of the operating conditions on the ice crystal size and the draw temperature of the sorbet during the freezing process. The evolution of ice crystal size was tracked with the focused beam reflectance measurement (FBRM) technique, which uses an in situ sensor that makes it possible to monitor online the chord length distribution (CLD) of ice crystals in sorbets containing up to 40% of ice. The refrigerant fluid temperature had the most significant influence on the mean ice crystal chord length, followed by the dasher speed, whereas the mix flow rate had no significant influence. A decrease in the refrigerant fluid temperature led to a reduction in ice crystal size, due to the growth of more small ice crystals left behind on the scraped wall from previous scrapings. Increasing the dasher speed slightly reduced the mean ice crystal chord length, due to the production of new small ice nuclei by secondary nucleation. For a given refrigerant fluid temperature and dasher speed, low mix flow rates resulted in lower draw temperatures, due to the fact that the product remains in contact with the freezer wall longer. High dasher speeds warmed the product slightly, due to the dissipation of frictional energy in the product, the effect of which was in part moderated by the improvement in the heat transfer coefficient between the product and the freezer wall. (c) 2012 Elsevier Ltd. All rights reserved

Rheological characterisation of sorbet using pipe rheometry during the freezing process

Sorbet produced without aeration is a dispersion of ice crystals distributed randomly in a freeze-concentrated liquid phase. The rheological properties of this suspension will be affected by the viscosity of the continuous liquid phase and the volume fraction of ice crystals. The knowledge of the viscosity of sorbet is essential for the improvement of product quality, the selection of process equipment, and for the optimal design of piping systems. This work aimed firstly, at studying the influence of the ice volume fraction (determined by the product temperature) on the apparent viscosity of a commercial sorbet, and secondly, to propose a rheological model that describes the evolution of the viscosity of the product as a function of the ice volume fraction. The rheology of sorbet was measured in situ by means of a pipe rheometer connected at the outlet of a continuous scraped surface heat exchanger (SSHE). The pipe rheometer was composed of a series of pipes in PVC of different diameters, making it possible to apply a range of apparent shear rate from 4 to 430 s(-1). The flow behaviour index of sorbet decreased as the temperature of the product decreased, the effect of which indicates that the product becomes more shear thinning as the freezing of sorbet occurs. The consistency coefficient and therefore the magnitude of the apparent viscosity of sorbet increased with the decrease in product temperature and with the increase of the ice volume fraction. Results also showed that the rheological model described the experimental data within a 20% error. (C) 2013 Published by Elsevier Ltd

Etude de l’écoulement dans un freezer lors de la congélation de sorbets

National audienc

Coupling population balance and residence time distribution for the ice crystallization modeling in a scraped surface heat exchanger

This paper presents the mathematical modeling of the ice crystallization process occurring during the freezing of sorbet in a continuous scraped surface heat exchanger (SSHE). Two different modeling approaches have been used, both of which include the nucleation, growth and breakage phenomena of the ice crystals. For both models, the rate of ice crystal nucleation and growth were determined by the subcooling degree. The first model combines heat transfer and population balance equations (PBE), assuming plug flow. The evolution of the values of product temperature, mean chord length, ice volume fraction and apparent viscosity were determined as a function of the residence time. The second model is a coupled model of heat transfer and PBE combined with an empirical model of residence time distribution (RTD), which makes it possible to take into account the fact that the fluid fractions flowing throughout the SSHE do not have the same time-temperature history. The values of the variables (product temperature and mean chord length) were determined for each fraction of fluid exiting the SSHE, and the bulk values were then calculated using the RTD. Simulation results were compared to a set of experimental data obtained during the ice crystallization process of sorbet in a continuous SSHE at the laboratory pilot scale. With a first estimated set of model parameters, it has been shown that the experimental tendencies are represented very satisfactorily by the two models within a 10% error limit. These modeling approaches can then be considered as a promising tool for the understanding and the prediction of the ice crystallization process in SSHEs so as to identify new ways to improve the performance of the process. (C) 2013 Elsevier Ltd. All rights reserved

Neuroprotective Effects of Quercetin in Pediatric Neurological Diseases

Oxidative stress is a crucial event underlying several pediatric neurological diseases, such as the central nervous system (CNS) tumors, autism spectrum disorder (ASD) and attention-deficit/hyperactivity disorder (ADHD). Neuroprotective therapy with natural compounds used as antioxidants has the potential to delay, ameliorate or prevent several pediatric neurological diseases. The present review provides an overview of the most recent research outcomes following quercetin treatment for CNS tumors, ASD and ADHD as well as describes the potential in vitro and in vivo ameliorative effect on oxidative stress of bioactive natural compounds, which seems like a promising future therapy for these diseases. The neuroprotective effects of quercetin against oxidative stress can also be applied in the management of several neurodegenerative disorders with effects such as anti-cancer, anti-inflammatory, anti-viral, anti-obesity and anti-microbial. Therefore, quercetin appears to be a suitable adjuvant for therapy against pediatric neurological diseases