Nanoemulsions in Food Industry

A great attention has been received in the last few years for nanotechnology applications in food as well as pharmaceutical industries. People are looking for healthy and safe food worldwide. Therefore, researchers have been currently focusing on nanoemulsion technology that is particularly suited for the production of functional food. This chapter includes an overview about nanoemulsion terminology and formulation, various approaches for production of nanoemulsions which include high energy approaches such as high-pressure valve homogenization, microfluidizers and ultrasonic homogenization, and low energy methods such as spontaneous emulsification, phase inversion composition, phase inversion temperature and emulsion inversion point. In addition, the applications of nanoemulsions in food industry are discussed in detail

Generalized magneto-thermoelasticity in a perfectly conducting medium

AbstractA model of the equations of generalized magneto-thermoelasticity in a perfectly conducting medium is given. The formulation is applied to generalizations, Lord–Shulman theory with one relaxation time and the Green–Lindsay theory with two relaxation times, as well as to the coupled theory.Laplace transforms and Fourier transforms techniques are used to get the solution. The resulting formulation is used to solve a specific two-dimensional problem. The inverses of Fourier transforms are obtained analytically.Laplace transforms are obtained using the complex inversion formula of the transform together with Fourier expansion techniques.Numerical results for the temperature distribution, thermal stress and displacement components are represented graphically. A comparison was made with the results predicted by the three theories

Effect of modified atmosphere package on apricot fruit storability

The aim of this work was to study the effect of modified atmosphere package (MAP) on apricot storability. Apricots (Prunus armeniaca L.) cultivar Jumbo cot were harvested at commercial ripening stage. The fruits were treated with different storage treatments as following: i) control storage for 13 days at 1 °C, ii) stored fruit at 1 °C for 10 days then 3 days at shelf at 25 °C, iii) fruit stored in MAP at 1 °C for 13 days and iv) fruit stored in MAP at 1 °C for 10 days then 3 days at shelf at 25 °C. Data showed the positive effect of MAP in keeping the apricot fruit for long time with better quality than the control fruit. MAP showed positive effect by recording the lowest fruit weight loss, the highest firmness and lowest chilling injury and fruit decay