7 research outputs found
Not Available
Not AvailableThe hot air convective drying characteristics of
blanched tomato (Lycopersicon esculantum L.) slices have
been investigated. Drying experiments were carried out at
four different temperatures (50, 60, 65 and 70 °C). The
effect of drying temperatures on the drying behavior of the
tomato slices was evaluated. All drying experiments had
only falling rate period. The average effective diffusivity
values varied from 0.5453Ă10â9 to 2.3871Ă10â9 m2/s over
the temperature range studied and the activation energy was
estimated to be 61.004 kJ/mol. In order to select a suitable
form of the drying curve, six different thin layer drying
models (HendersonâPabis, Page, Diamante et al., Wang and
Singh, Logarithmic and Newton models) were fitted to the
experimental data. The goodness of fit tests indicated that
the Logarithmic model gave the best fit to experimental
results, which was closely followed by the Hendersonâ
Pabis model. The influence of varied drying temperatures
on quality attributes of the tomato slices viz. Hunter color
parameters, ascorbic acid, lycopene, titratable acidity, total
sugars, reducing sugars and sugar/acid ratio of dried slices
was also studied. Slices dried at 50 and 60 °C had high
amount of total sugars, lycopene, sugar/acid ratio, Hunter
L- and a-values. Drying of slices at 50 °C revealed
optimum retention of ascorbic acid, sugar/acid ratio and
red hue, whereas, drying at higher temperature (65 and 70 °
C) resulted in a considerable decrease in nutrients and
colour quality of the slicesNot Availabl
Production of Vegetable Protein from Rapeseed Press-Cake Using Response Surface Methodology, Weighted Multivariate Index, and Desirability Function: A Way to Handle Correlated Multiple Responses
<div><p>The majority of present day industrial processes/products are defined by several quality characteristics, for which the process variables need to be precisely modulated to meet the required specifications. Hence, the multi-response process optimization has become an increasingly important and demanding task. In practice, many of these quality characteristics under consideration show conflicts among themselves, which need to be simultaneously satisfied. This situation is aggravated when the quality characteristics show correlation. To remedy this shortfall, we present a novel multi-objective process optimization approach, based on weighted principal components (principal component scores weighted by their respective eigen values), response surface methodology and desirability function. The implementation of the suggested approach is presented on a study that discusses the optimization of light-colored and reduced phytate containing protein extraction process from rapeseed press-cake. The effectiveness of the said approach was confirmed by performing additional confirmatory experiments at the predicted optimal condition. Furthermore, this study suggests the feasibility of the exploitation of the waste oilseed cake for extraction of high quality vegetable protein, using viable process and simple computational procedure. This study also briefly highlights performance analyses in cross-flow batch extraction scheme using optimized condition.</p></div
Antioxidative, Hemocompatible, Fluorescent Carbon Nanodots from an âEnd-of-Pipeâ Agricultural Waste: Exploring Its New Horizon in the Food-Packaging Domain
The attention of researchers is burgeoning
toward oilseed press-cake
valorization for its high protein content. Protein removal from oil-cakes
generates large quantities of fibrous residue (oil-and-protein spent
meal) as a byproduct, which currently has very limited practical utility.
In the wake of increasing awareness in waste recycling, a simple environmentally
benign hydrothermal carbonization process to convert this âend-of-pipeâ
waste (spent meal) into antioxidative, hemocompatible, fluorescent
carbonaceous nanoparticles (FCDs) has been described. In the present
investigation, an interesting application of FCDs in fabricating low-cost
rapeseed protein-based fluorescent film, with improved antioxidant
potential (17.5â19.3-fold) and thermal stability has been demonstrated.
The nanocomposite film could also be used as forgery-proof packaging
due to its photoluminescence property. For assessing the feasibility
of antioxidative FCDs in real food systems, a comparative investigation
was further undertaken to examine the effect of such nanocarbon-loaded
composite film on the oxidative shelf life of rapeseed oil. Oil samples
packed in nanocomposite film sachets showed significant delay in oxidative
rancidity compared to those packed in pristine protein-film sachet
(free fatty acids, peroxide value, and thiobarbituric acid-reactive
substances reduced up to 1.4-, 2-, and 1.2-fold, respectively). The
work presents a new concept of biobased fluorescent packaging and
avenues for harnessing this potent waste
Physicochemical and Functional Properties of Rapeseed Protein Isolate: Influence of Antinutrient Removal with Acidified Organic Solvents from Rapeseed Meal
The presence of antinutritional constituents
in rapeseed protein
products (RPI), such as polyphenols, phytates, allyl isothiocyanates,
and glucosinolates, is a formidable constraint. The effect of antinutrient
removal from rapeseed meal with an organic solvent mixture (methanol/acetone,
1:1 v/v, combined with an acid (hydrochloric, acetic, perchloric,
trichloroacetic, phosphoric)) on the physicochemical and functional
properties of RPI was investigated. The extraction resulted in a substantial
reduction of antinutrients from RPI, especially polyphenols and phytates,
with concomitant decreases in protein yield and solubility. Treatment
harbored significant improvement in the degree of whiteness, which
was highest in the perchloric acid case. Surface hydrophobicity and
free sulfhydryl group of RPI changed considerably, with perchloric
acid-treated samples showing higher values, whereas the disulfide
content remarkably increased in trichloroacetic acid- and phosphoric
acid-treated samples, signifying aggregation. Intrinsic emission fluorescence
and FTIR spectra showed significant changes in proteinsâ tertiary
and secondary conformations, and the changes were more pronounced
in samples treated with higher concentrations of acids. No appreciable
alteration appeared among the electrophoretic profiles of proteins
from pristine meal and those treated with lower levels of acids. Interfacial
surface properties of proteins were variably improved by the solvent
extraction, whereas the converse was true for their extent of denaturation.
The results suggest that the physicochemical and conformational properties
of RPI are closely related to its functional properties