Yam affects the antioxidative and gel-forming properties of surimi gels

[[abstract]]"The antioxidative activities and textural properties of pollock surimi gels containing four different yams were determined to evaluate the potential of using yam as a health ingredient and an alternative source for starch in surimi-based seafoods. Surimi gels containing 20% fresh yam showed higher α,α-diphenyl-β-pricryl-hydrazyl (DPPH) radicals scavenging activities and total phenolic contents than the gels without yam. Two tested cultivars, 70W34 and 70W35, did not show significant reductions in antioxidative activities when used in surimi gel while three other cultivars revealed species-dependant declines in both the DPPH scavenging activities and total phenolic contents. The surimi gel containing the cultivar 70R20 showed the highest breaking forces and deformations. In general, 20% fresh yam could be used to form a yam-containing surimi gel having similar textural properties with a potato starch containing pollock surimi gel. The dried yam powders might be used at the amount of 30% fresh yam equivalent without causing significant losses of the textural properties of pollock surimi gels. 2005 Society of Chemical Industry

Process Engineering Characteristics of the Hollow Fiber Ultrafiltration of Skimmilk

157 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1983.Performance and mass-transfer characteristics of the ultrafiltration of skimmilk was studied using a pilot-scale hollow fiber membrane unit. The independent variables were transmembrane pressure, flow rate, temperature and feed concentration and the major measured variable was permeate flux (J). Physical properties such as density, viscosity and protein content of the retentate were experimentally determined while diffusivity was estimated from literature values. The dependence of physical properties of the ultrafiltered skimmilk on temperature and concentration were usually nonlinear, largely due to hydration effect and the interactions between protein molecules. The effect of processing factors on ultrafiltration flux were closely related to the degree of concentration polarization. No single property could fully account for the variation of processing performance at various process conditions.The pressure-independent, mass-transfer limited region was modelled on the popular "gel-polarization" film theory. Assuming a linear dependence of diffusivity on feed concentration in the boundary layer, the following form of the model was derived: J = Ks ln (Cg/Cb) + (PHI) Ks (Cg - Cb), Where Ks is mass-transfer coefficient, Cg is protein concentration at the membrane surface, Cb is bulk solution protein concentration and (phi) is a factor describing the effect of protein concentration on diffusivity. The mass-transfer coefficient was obtained from the dimensionless correlation: Sh = A Re('(alpha)) Sc('(beta)). The parameters in these models were determined by nonlinear model fitting method of Marquardt. The final values of the parameters were: A = 0.087, (alpha) = 0.636, (beta) = 0.333, (phi) = 0.1571, Cg = 20.41.The second model developed in this study was based on the resistance concept. The two major resistances were assumed to be due to (1) the membrane plus any adsorbed layer (Rem) and (2) the combined resistance due to the "gel" and boundary layers, which was assumed to be a function of pressure. The final form of the model wa J = (DELTA)P(,T)/(Rem + K (DELTA)P(,T)), where K was found to be a function of flow rate and feed concentration, but not significantly affected by temperature. Rem was a constant. This resistance model was found to fit the data quite well over most of the experimental values.U of I OnlyRestricted to the U of I community idenfinitely during batch ingest of legacy ETD