Friction losses in valves and fittings for power-law fluids

Data on pressure drop were obtained in stainless steel, sanitary fittings and valves during laminar and turbulent flow of aqueous solutions of sucrose and xanthan gum, which were selected as model fluids. The rheological properties of these solutions were determined and the power-law model provided the best fit for experimental data. Friction losses were measured in fully and partially open butterfly and plug valves, bends and unions. Values of loss coefficients (k f) were calculated and correlated as a function of the generalized Reynolds number by the two-k method. The model adjustment was satisfactory and was better in the laminar flow range (0.976 < r² < 0.999) than in the turbulent flow range (0.774 < r² < 0.989). In order to test the adequacy of the results for predicting loss coefficients during flow of real fluids, experiments were conducted with coffee extract. Comparison between experimental and predicted loss coefficients showed very good agreement.455463Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Cellulose nanofibers produced from banana peel by chemical and mechanical treatments: characterization and cytotoxicity assessment

Cellulose nanoparticles from a vegetable source (cellulose fiber) have been evaluated for future use as reinforcement of polymeric matrixes (e.g., biodegradable films). Cellulose nanoparticles have numerous advantages: they are inexpensive and biodegradable, and they originate from renewable sources. Here, cellulose nanofibers (CNFs) were isolated from banana peel by chemical (alkaline treatment and bleaching followed by acid hydrolysis with 0.1, 1, or 10% (v/v) H2SO4) and mechanical (high pressure homogenizer) treatments. Atomic Force Microscopy (AFM) analysis showed all treatments effectively isolated banana fibers at the nanometer scale (average diameter of 3.72 nm). CNFs displayed -potential values ranging from -37.60 to -67.37 mV, which prevented their aggregation. CNFs had high crystallinity values, from 63.1 to 66.4%, which indicated they could be good reinforcing agents. FTIR results confirmed that the chemical and mechanical treatments removed the amorphous fractions. Regarding cytotoxicity, low CNF concentrations (50-500 g/mL) did not cause cell death, but CNFs at concentrations above 1000 g/mL significantly decreased cell viability. The use of different sulfuric acid concentrations provided more detailed knowledge of the treatment methods and CNF features, which could help to improve the CNF production process. The combination of chemical and mechanical treatments proved to be an efficient strategy to prepare CNFs from banana peels as a potential reinforcing agent of polymeric matrixes (e.g., food packaging).The authors would like to acknowledge the financial support provided by Coordenaçao de Aperfeiçoamento de Pessoal de Nível ~ Superior (2952/2011), Conselho Nacional de Desenvolvimento Científico e Tecnologico (150523/2013-0 and 140274/2014-6), and CAPES/FCT 349/13 for the PhD exchange program. Joana T. Martins acknowledges the Foundation for Science and Technology for her fellowship (SFRH/BPD/89992/2012). This study was supported by FCT under the scope of the strategic funding of UID/BIO/04469/ 2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. This study was also supported by FCT under the scope of the Project RECI/BBBEBI/0179/2012 (FCOMP-01-0124-FEDER-027462). The authors would also like to acknowledge the Brazilian Nanotechnology National Laboratory (LNNano) for allocation of the TEM and AFM apparatus.info:eu-repo/semantics/publishedVersio

Extensional And Shear Viscosity Of Acidified Amaranth Starch-sodium Caseinate Suspensions [viscosidade Extensional E Em Cisalhamento De Suspensões Acidificadas De Amido De Amaranto E Caseinato De Sódio]

Extensional and shear viscosity of acidified amaranth starch-sodium caseinate suspensions were evaluated. Mixed systems of amaranth starchsodium caseinate acidified with glucone-delta-lactone (GDL) were studied using rheological measurements under biaxial compression and shear. The effects of the acidification rate (slow and fast) and final pH (neutral and isoelectric point of casein) were evaluated considering the interactions between biopolymers and their influence on the rheological parameters. All samples showed shear thinning behavior, but the addition of sodium caseinate in the starch suspensions at neutral pH promoted a negative effect on the apparent viscosity. The acidified samples showed an increase in the complexity of the system due to the formation of a network of starch-casein, but the force required to flow was always higher for samples containing higher concentrations of caseinate. These results show that the protein aggregation and gelation promoted by acidification prevented the microphase separation. The network was stronger in slowly gelled systems due to the formation of a more organized protein network. Although the technique of biaxial compression was not considered adequate to evaluate certain systems, our results showed that it can be a practical and efficient way to measure the rheological behavior.293587596Abu-Jdayil, H., Mohameed, H., Eassa, A., Rheology of wheat starch-milk-sugar systems: Effect of starch concentration, sugar type and concentration, and milk fat content (2004) Journal of Food Engineering, 64 (2), pp. 207-212Achayuthakan, P.E., Suphantharika, M., Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum (2008) Carbohydrate Polymers, 71 (1), pp. 9-17(1997) Official methods of analysis, , Association of Official Analytical Chemists - AOAC, 16 ed. Washington, D. CBaroni, A.F., Caracterização reológica de requeijão cremoso tradicional e com teor reduzido de gordura: Viscosidade extensional e em cisalhamento (1999) Brazilian Journal of Food Technology, 2 (1), pp. 21-29Bertolini, A.C., Lawrence, K.C., Mieke, E., Some rheological properties of sodium caseinate - starch gels (2005) Journal of Agricultural and Food Chemistry, 53 (6), pp. 2248-2254Bhosale, R., Singhal, R., Effect of octenylsuccinylation on physicochemical and functional properties of waxy maize and amaranth starches (2007) Carbohydrate Polymers, 68 (3), pp. 447-456Braga, A.L.M., Cunha, R.L., The effect of sucrose on unfrozen water and syneresis of acidified sodium caseinate-xanthan gels (2005) International Journal of Biological Macromolecules, 36 (1-2), pp. 33-38Braga, A.L.M., Menossi, M., Cunha, R.L., The effect of the glucono-delta-lactone/caseinate ratio on sodium caseinate gelation (2006) International Dairy Journal, 16 (5), pp. 389-398Calzetta, R.A., Aguerre, R.J., Suarez, C., Analysis of the sorptional characteristics of amaranth starch (1999) Journal of Food Engineering, 42 (1), pp. 51-57Campanella, O., Elongation viscosity measurement of melting American processed cheese (1987) Journal Food Science, 52 (5), pp. 1249-1251Campanella, O., Peleg, M., Squeezing flow viscosimetry of peanut butter (1987) Journal Food Science, 52 (1), pp. 180-184Campanella, O., Peleg, M., Squeezing flow viscometry for nonelastic semiliquid foods - theory and applications (2002) Critical Reviews in Food Science and Nutrition, 42 (3), pp. 241-264Cavallieri, A.L.F., (2003) Influência da desnaturação térmica e do pH sobre as propriedades reológicas da proteína dos soro e sua compatibilidade com a xantana, p. 109. , Campinas, Dissertação (Mestrado em Engenharia de Alimentos) - Universidade Estadual de Campinas - UNICAMPCavallieri, A.L.F., Whey protein interactions in acidic cold-set gels at different pH values (2007) Lait, 87 (6), pp. 535-554Cavallieri, A.L.F., Cunha, R.L., The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins (2008) Food Hydrocolloids, 22 (3), pp. 439-448Cèsaro, A., Thermodynamic behavior of mixed biopolymers in solution and in gel phase (1999) Thermochimica Acta, 388 (1-2), pp. 143-153Chen, S., Dickinson, J.S., On the temperature reversibility of the viscoelasticity of acid-induced sodium caseinate emulsion gels (2000) International Dairy Journal, 10 (8), pp. 541-549Daniel, A.P., Fracionamento a seco da farinha de aveia e modificação química da fração rica em amido (2006) Ciência e Tecnologia de Alimentos, 26 (4), pp. 936-943Dolz, M., Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch (2007) Journal of Food Engineering, 81 (1), pp. 179-186Hoffner, B., Gerhards, C., Peleg, M., Imperfect lubrication squeezing flow viscometry for foods (1997) Rheologica Acta, 36 (6), pp. 686-693Horne, D.S., Casein micelles as hard spheres: Limitations of the model in acidified gel formation (2003) Colloids and Surfaces A: Physicochemical and Engineering Aspects, 213 (2), pp. 255-263Jackson, A.P., Lin-Liu, X., Paton, R., Squeeze flow characterization of thermoplastic polymer (2006) Composite Structures, 75 (1-4), pp. 179-184Ju, Z.Y., Kilara, A., Gelation of ph-aggregated whey protein isolate solution induced by heat, protease, calcium salt, and acidulant (1998) Journal of Agricultural and Food Chemistry, 46 (5), pp. 1830-1835Martínez, C., Cuevas, F., (1989) Evaluación de la calidad culinaria y molinaria del arroz, p. 75. , Cali: CIATMoresi, M., Spinose, M., Engineering factors in the production of concentrates fruit juices (1980) Journal of Food Technology, 15 (3), pp. 265-276Munhoz, M.P., Weber, F.H., Chang, Y.K., Influência de hidrocolóides na textura de gel de amido de milho (2004) Ciência e Tecnologia de Alimentos, 24 (3), pp. 403-406Nayouf, M., Loisel, C., Doublier, J.L., Effect of thermomechanical treatment on the rheological properties of crosslinked waxy corn starch (2003) Journal of Food Engineering, 59 (2-3), pp. 209-219Nguyen, Q.D., Jensen, C.T.B., Kristensen, P.G., Experimental and modelling studies of the flow properties of maize starch pastes (1998) Chemical Engineering Journal, 70 (2), pp. 165-171Nicolas, Y., Microrheology: New methods to approach the functional properties of food (2003) Food Hydrocolloids, 17 (6), pp. 907-913Nuessli, J., Rheology and structure of amylopectin potato starch. Dispersions without and with emulsifier addition (2000) Starch - Stärke, 52 (1), pp. 22-27Pampa, N.B.Q., (2003) Estudo do comportamento reológico em cisalhamento estacionário e oscilatório de suspensões de amido de amaranto, p. 88. , Campinas, Dissertação (Mestrado em Engenharia de Alimentos) - Universidade Estadual de Campinas - UNICAMPPereira, L.B., (2004) Caracterização de suspensões e géis de amido de amaranto: Efeito da adição de sacarose e NaCl nas propriedades reológicas e térmicas, p. 142. , Campinas, Dissertação (Mestrado em Engenharia de Alimentos) - Universidade Estadual de Campinas - UNICAMPSgarbieri, V.C., Propriedades funcionais de proteínas em alimentos (1998) Boletim da Sociedade Brasileira de Tecnologia de Alimentos, 32 (1), pp. 105-126Silva, G.O., Características físico-químicas de amidos modificados de grau alimentício comercializados no Brasil (2006) Ciência e Tecnologia de Alimentos, 26 (1), pp. 188-197Song, Y., Wang, Z., Zheng, Q., Equibiaxial extensional flow of wheat gluten plasticized with glycerol (2007) Food Hydrocolloids, 21 (8), pp. 1290-1295Song, Y., Wang, Z., Zheng, Q., Equibiaxial extensional deformation and stress relaxation of glycerol plasticized wheat gluten at different concentrations (2008) Food Hydrocolloids, 22 (3), pp. 414-420Syrbe, A., Bauer, W.J., Klostermeyer, N., Polymer science concepts in dairy systems - an overview of milk protein and food hydrocolloid interation (1998) International Dairy Journal, 8 (3), pp. 179-193Suwonsichon, T., Peleg, M., Imperfect squeezing flow viscometry for commercial refried beans (1999) Food Science and Technology International, 5, pp. 159-166Suwonsichon, T., Peleg, M., Rheological characterization of almost intact and stirred yogurt by imperfect squeezing flow viscometry (1999) Journal of the Science of Food and Agriculture, 79 (6), pp. 911-921Tapia-Blácido, D., Sobral, P.J., Menegalli, F.C., Development and characterization of biofilms based on amarant flour (Amaranthus caudatus) (2005) Journal of Food Engineering, 67 (1-2), pp. 215-223Tárrega, A., Vélez-Ruiz, J.F., Costell, E., Influence of milk on the rheological behaviour of cross-linked waxy maize and tapioca starch dispersions (2005) Food Reserch International, 38 (7), pp. 759-768Tecante, A., Doublier, J.L., Steady flow and viscoelastic behavior of crosslinked waxy corn starch-k-carrageenan pastes and gels (1999) Carbohydrate Polymers, 40 (3), pp. 221-231Teli, M.D., Rheological properties of Amaranthus paniculates (Rajgeera) starch vis-à-vis maize starch (2007) Carbohydrate Polymers, 69 (1), pp. 116-122Terpstra, M.E.J., Janssen, A.M., van de Linden, E., Exploring imperfect squeezing flow measurements in a teflon geometry for semisolid foods (2007) Journal of Food Science, 72 (9), pp. E492-E502Tolstoguzov, V., Thermodynamic considerations of starch functionality in foods (2003) Carbohydrate Polymers, 51 (1), pp. 99-111Tolstoguzov, V., Thermodynamic considerations on polysaccharide functions. Polysaccharides came first (2003) Carbohydrate Polymers, 54 (3), pp. 371-380Valim, M.D., Cavallieri, A.L.F., Cunha, R.L., Whey protein/ arabic gum gels formed by chemical or physical gelation process (2009) Food Biophysics, 4 (1), pp. 23-31Walstra, P., Casein sub-micelles: Do they exist? (1999) International Dairy Journal, 9 (3-6), pp. 189-192Weinbreck, F., Complex coacervation of whey proteins and gum arabic (2003) Biomacromolecules, 4 (2), pp. 293-303Wu, H., Corke, H., Genetic diversity in physical properties of starch from a world collection of amaranthus (1999) Cereal Chemistry, 76 (6), pp. 877-88

Characteristics Of Gelatin Biofilms In Relation To Drying Process Conditions Near Melting

Biofilms are edible films formed from biopolymers. In the casting process technique, the biofilm is obtained by the drying of a colloidal solution in the final process stage. The aim of this work was to analyse the drying process of gelatin based biofilms, in room frontier conditions. The biofilms were prepared initially by dissolving gelatin in water and adding sorbitol as plasticizer. The filmogenic solution was dried in an automatic drier under various drying conditions, for 1 mm film: air temperature (T= 35, 40 and 45 °C), relative humidity (φ= 60 and 75 %) and air velocity (v= 3m/s). The drying kinetics was measured for 15, 30 and 45 % sorbitol concentrations. Sorption isotherms at 25, 35 and 45 °C were determined for the 15% sorbitol concentration films by the static gravimetric method. The glass transition and the melting temperature for various moisture contents were determined with a Differential Scanning Calorimeter TA 2010. The results showed an unusual behaviour for temperature dependence: decreasing drying kinetics with increasing air temperature. Also separation of gelatin and sorbitol were seen when the temperature increased. This phenomenon occurs when the film temperature during the drying process gets close to the melting temperature of the film.Biofilms are edible films formed from biopolymers. In the casting process technique, the biofilm is obtained by the drying of a colloidal solution in the final process stage. The aim of this work was to analyse the drying process of gelatin based biofilms, in room frontier conditions. The biofilms were prepared initially by dissolving gelatin in water and adding sorbitol as plasticizer. The filmogenic solution was dried in an automatic drier under various drying conditions, for 1mm film: air temperature (T = 35, 40 and 45°C), relative humidity (φ = 60 and 75%) and air velocity (v = 3 m/s). The drying kinetics was measured for 15, 30 and 45% sorbitol concentrations. Sorption isotherms at 25, 35 and 45°C were determined for the 15% sorbitol concentration films by the static gravimetric method. The glass transition and the melting temperature for various moisture contents were determined with a Differential Scanning Calorimeter TA 2010. The results showed an usual behaviour for temperature dependence: decreasing drying kinetics with increasing air temperature. Also separation of gelatin and sorbitol were seen when the temperature increased. This phenomenon occurs when the film temperature during the drying process gets close to the melting temperature of the film.177-816971706Bonazzi, C., Ripoche, A., Michon, C., Moisture diffusion in gelatin slabs by modeling drying kinetics (1997) Drying Technology, 15 (6-8), pp. 2045-2059Carvalho, R., (1997) Desenvolvimento e Caracterização de Biofilmes a Base de Gelatina, , Master thesis, Unicamp, FEA, BrazilCarvalho, R.A., Sobral, P.J., Menegalli, F.C., Roques, M.A., Drying of thermosensitive biofilms (1997) Proceedings of the Inter-American Drying Conference, Itu (SP), Brazil, pp. 302-309. , vol ACherian, G., Gennadios, A., Weller, C., Chinachoti, P., Thermomechanical behavior of wheat gluten films: Effect of sucrose, glycerin and sorbitol (1995) Cereal Chemistry, 72 (1), pp. 1-6Debeaufort, F., Voilley, A., Effect of surfactants and drying rate on barrier properties of emulsified edible films (1995) International Journal of Food Science and Technology, 30, pp. 183-190Gennadios, A., McHugh, T.H., Weller, C.L., Krochta, J.M., Edible coatings and films based on proteins (1994) Edible Coatings and Films to Improve Food Quality, pp. 201-277. , J.M. Krochta, E.A. Baldwin, M Nisperos-Carriedo (Eds), Technomic Pub. Co., INC, LancasterGekko, K., Li, X., Makino, S., Effects of polyols and sugars on the sol-gel transition of gelatin (1992) Biosci. Biotech Biochem., 56 (8), pp. 1279-1284Guilbert, S., Technology and application of edibles films (1986) Food Packaging and Preservation, pp. 371-394. , M. Mathlouthi (Ed.), Elsevier Applied Science Publishers, N.YKester, J.J., Fennema, O.R., (1986) Edibles Films and Coatings: A Review, Food Technology, 40 (12), pp. 47-59Marshall, A.S., Petrie, S.E.B., Thermal transitions in gelatin and aqueous gelatin solutions (1980) The Journal of Photographic Science, 28, pp. 128-134Moyne, C.H., Kechaou, N., Sobral, P.J.A., Roques, M.A., Cairault, A., Bizot, H., Mechanism of water transport in drying of gels (1994) International Chemical Engineering, 34 (3), pp. 360-369Roques, M., Zagrouba, F., Sobral, P.J.A., Modelisation principles for drying of gels (1994) Drying Technology, 12 (6), pp. 1245-1262Spiess, W.E.L., Wolf, W.R., The results of the COST 90 project on water activity (1983) Physical Properties of Food, pp. 65-87. , R. Jowitt, F. Escher, B. Hallstrom, H.F.Th. Meffert, W.E.L. Spiess, G. Vos, (Eds.), London: Applied Science publishersWu, C., Yan, V.Y., Studies of the swelling and drying kinetics of thin gelatin gel films by in situ interferometry (1994) Macromolecules, 27, pp. 4516-452

Development And Characterization Of Biofilms Based On Amaranth Flour (amaranthus Caudatus)

The aim of the present paper was to study the filmogenic capacity of Amaranth flour. The films were obtained in a casting process using glycerol as plasticizer. The influence of the glycerol content, pH, temperature of heating process and drying temperature and relative humidity on mechanical and barrier properties were evaluated. The effect of these variables was analyzed according a 2(5-1) fractional experimental design that allowed the selection of significant factors: glycerol content, pH and process temperature. These then were used in a full factorial design. Solubility and mechanical properties were measured to obtain the optimal processing variables and casting solution formulation. The biofilms presented a yellowish color, moderate opacity, and high flexibility but low tensile strength. Nevertheless they showed less oxygen and water permeability than other protein and polysaccharide films. © 2004 Elsevier Ltd. All rights reserved.671-2215223(1997) Official Methods of Analysis (16th Ed.), , Washington: Association of Official Analytical ChemistsArvanitoyannis, I., Nakayama, A., Aiba, S., Edible films made from hydroxipropyl starch and gelatin and plasticized by polyols and water (1998) Carbohydrate Polymer, 36, pp. 105-119Arvanitoyannis, I., Psomiadou, E., Nakayama, A., Edible films made from sodium caseinate, starch, sugars or glycerol. Part. 1 (1996) Carbohydrate Polymer, 31, pp. 179-192Arvanitoyannis, I., Psomiadou, E., Nakayama, A., Yamamoto, N., Edible films made from gelatin, soluble starch and polyols, Part. 3 (1997) Food Chemistry, 60, pp. 593-604(1995) Annual Book of ASTM Standards, , Philadelphia: American Society for Testing and MaterialsAvanza, V., Puppo, C., Añon, C., Rheological properties of Amaranth protein gels (2003) Proceeding of 3th International Symposium of Food Rheology and Structure, , ZurichGarcía, M.A., Martino, M.N., Zaritzky, N., Lipid addition to improve barrier properties of edible starch-based films and coatings (2000) Food Chemistry and Toxicology, 65 (6), pp. 941-947Gennadios, A., McHugh, T.H., Weller, C.L., Krochta, J.M., Edible coatings and films based on proteins (1994) Edible Coatings and Films to Improve Food Quality, pp. 210-278. , J. M. Krochta E. A. Baldwin & M. Nisperos-Carriedo (Eds.). Lancaster: Technomic Publishing Company IncGennadios, A., Weller, C.L., Hanna, M.A., Froning, G.W., Mechanical and barrier properties of egg albumen films (1996) Journal of Food Science, 61, pp. 585-589Gontard, N., Duchez, C., Cuq, J.L., Guilbert, S., Edible composite films of wheat gluten and lipids-water-vapor permeability and other physical properties (1994) International Journal of Food Science and Technology, 29 (1), pp. 39-50Gontard, N., Guilbert, S., Cuq, J.L., Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology (1992) Journal of Food Science, 57 (1), pp. 190-195Iwata, K., Ishizaki, S., Handa, A., Tanaka, M., Preparation and characterization of edible films from fish water-soluble proteins (2000) Fisheries Science, 66, pp. 372-378Juliano, B.O., A simplified assay for milled-rice amylose (1971) Cereal Science Today, 6, pp. 334-340Lourdin, D., Della Valle, G., Colonna, P., Influence of amylose content on starch films and foams (1995) Carbohydrate Polymers, 27, pp. 261-270Mali, S., Grossmann, V., Garcia, M.A., Martino, M., Zaritzky, N.E., Microstructural characterization of yam starch film (2002) Carbohydrate Polymers, 50 (4), pp. 379-386Mariniello, L., Pierro, P., Esposito, C., Sorrentino, A., Masi, P., Porta, R., Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase (2003) Journal of Biotechnology, 102 (2), pp. 191-198Martínez, N., Añón, C., Composition and structural characterization of Amaranth protein isolates. An electrophoretic and calorimetric study (1996) Journal of Agricultural and Food Chemistry, 44, pp. 2523-2530Martínez, C., Cuevas, F., (1989) Evaluación de la Calidad Culinaria y Molinaria del Arroz, p. 75. , Guía de estudio. Cali, CIATMcHugh, T.H., Krochta, J.M., Sorbitol vs glycerol plasticized whey protein edible films: Integrated oxygen permeability and tensile property evaluation (1994) Journal of Agricultural and Food Chemistry, 42 (4), pp. 841-845Myllärinen, P., Buleon, A., Lahtinen, R., Forssell, P., The crystallinity of amylose and amylopectin films (2002) Carbohydrate Polymers, 48, pp. 41-48Myllärinen, P., Partanen, R., Seppälä, J., Forssell, P., Effect of glycerol on behaviour of amylose and amylopectin films (2002) Carbohydrate Polymers, 50 (4), pp. 355-361Nisperos-Carriedo, M.O., Edible coatings and films based on polysaccharides (1994) Edible Coatings and Films to Improve Food Quality, pp. 305-335. , J. M. Krochta E. A. Baldwin & M. O. Nisperos-Carriedo (Eds.). Lancaster: Technomic Publishing Company IncOllett, A.L., Parker, R., Smith, A.C., Deformation and fracture behavior of wheat starch plasticized with glucose and water (1991) Journal of Material Science, 26, pp. 1351-1356Otey, F., Westoff, R.P., Doane, W.M., Starch based blown films (1980) Industrial Engineering Chemistry, 19, pp. 592-598Pampa, N.Q., (2003) Rheological Behavior of Amaranth Starch: Stationary and Oscillatory Test, , Magister thesis, Unicamp, BrazilParris, N., Dickey, L., Kurantz, M.J., Moten, R.O., Craig, J.C., Water vapor permeability and solubility of Zein/starch hydrophilic films prepared from dry milled corn extract (1997) Journal of Food Engineering, 32, pp. 199-207Pereira, L., (2003) Influence of Salt and Sugar on Rheological Properties of Amaranth Starch Suspensions, , Magister thesis, Unicamp, BrazilPerez, E., Bahnassey, Y.A., Breene, W.M., A simple laboratory scale method for isolation of Amaranth starch (1993) Starch/Stärke, 45, pp. 211-214Perez-Gago, M.B., Krochta, J.M., Denaturation time and temperature effects on solubility, tensile properties, and oxygen permeability of whey protein edible films (2001) Journal of Food Science, 66, pp. 705-710Rayas, L.M., Hernández, R.J., Development and characterization of biodegradable/edible wheat protein films (1997) Journal of Food Science, 62 (1), pp. 160-164Rindlav-Wetsling, A., Standing, M., Hermansson, A., Gatenholm, P., Structure, mechanical and barrier properties of amylose and amylopectin films (1998) Carbohydrate Polymers, 36, pp. 217-224Saunders, R.M., Becker, R., Amaranthus: A potential food and feed resource (1984) Advances Cereal Science and Technology, 6, pp. 357-396Shaw, N.D., Monahan, F.J., O'Riordand, E.D., Sullivan, M., Effect of soya oil and glycerol on physical properties of composite WPI films (2002) Journal of Food Engineering, 51, pp. 299-304Sobral, P.J.A., Propriedades funcionais de biofilmes de gelatina em função da espessura (1999) Ciência & Engenharia, 8 (1), pp. 60-67Souza, S.M.A., (2001) Development and Characterization of Edible Films Based on Bovine Myofibrillar Protein, , Ph.D. thesis. Food Engineering School, State University of Campinas (Unicamp), BrazilTapia-Blácido, D., (2003) Preparation and Characterization of Amaranth Flour Biofilms, , Magister thesis, Unicamp, BrazilTorres, J.A., Edible films and coatings from proteins (1994) Protein Functionality in Food Systems, pp. 467-507. , N. S. Hettiarachchy & G. R. Ziegler (Eds.). New York: Marcel Dekker IncVicentini, N.M., Sobral, P.J.A., Cereda, M.P., The influence of the thickness on the functional properties of cassava starch edible films (2002) Plant Biopolymer Science: Food and Non-food Applications, pp. 291-300. , D. Renard G. Della Valle & Y. Popineau (Eds.). Cambridge: Royal Society of ChemistryVicentini, N.M., Sobral, P.J.A., Cereda, M.P., Influence of gelatinization temperature over optical and mechanical properties of cassava starch edible films (2003) Ingenieria de Alimentos: Procesado de Alimentos, 5, pp. 215-22

Friction losses in valves and fittings for power-law fluids

Data on pressure drop were obtained in stainless steel, sanitary fittings and valves during laminar and turbulent flow of aqueous solutions of sucrose and xanthan gum, which were selected as model fluids. The rheological properties of these solutions were determined and the power-law model provided the best fit for experimental data. Friction losses were measured in fully and partially open butterfly and plug valves, bends and unions. Values of loss coefficients (k f) were calculated and correlated as a function of the generalized Reynolds number by the two-k method. The model adjustment was satisfactory and was better in the laminar flow range (0.976 < r² < 0.999) than in the turbulent flow range (0.774 < r² < 0.989). In order to test the adequacy of the results for predicting loss coefficients during flow of real fluids, experiments were conducted with coffee extract. Comparison between experimental and predicted loss coefficients showed very good agreement.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Applying Freeze Drying Of Fig "roxo De Valinhos" Variety

Brazil is the second great producer of figs in the world, preceded only by Turkey. Nevertheless, since the entire production is commercialized fresh and figs are highly perishable, a great parcel is lost due to inadequate handling, storage, and transportation. Thus, the objective of this research was to verify the effect of applying freezing drying process on quality and conservation of figs. The experiments were carried out at the laboratories of the College of Food Engineering and College of Agricultural Engineering at the State University of Campinas, Brazil. The figs (Ficus carica L.) of "Roxo de Valinhos" variety were harvested in Valinhos, São Paulo state, and immediately transported to the laboratory in cartoon packages. The fruits were first selected according to size, color, and maturity stage - half and fully ripened figs and then washed and drained. The initial physical and chemical properties of the samples were evaluated and resulted in 85% of humidity, Brix to acidity ratio of 3.0, and 0.98 of water activity. The samples were sliced in 47.5 diameter and 10mm thickness pieces and placed in aluminum trays. Next they were frozen at -18°C and dried until reaching 14% of humidity and 0.25 of water activity. The lyophilized fruits were evaluated again according to color, flavor, aroma and texture and stored in glass jars. In general the best quality results were obtained when using half ripened figs which did not present any shrinkage. The significant reduction in water activity and mass could allow conserving the fruit longer and reduce shipping costs.Valorial l'Aliment de Demain,CNRS,PONAN - Pole Alimentation et Nutrition,INRA,Pays de la Loire,Nantes Metropole Communaute Urbaine(1978) Official Method of Analysis, 952, p. 08. , Association of Official Analyst Chemists, AOACBermejo, M.V., (1999) Seminário de Liofilización Baxter, , Departamento de Farmacia y Tecnología Farmacéutica. Faculdade de Valencia, EspañaCosta, G.Y., (2001) La Higuera-Albatera, , http://www.gva.es/albatera/informacion/higuera.html, Arquivo científico, access in 23 October, 2001Duan, X., Zhang, M., Mujumdar, A.S., Wang, S., Microwave freeze drying of sea cucumber (Stichopus japonicus) (2010) Journal of Food Engineering, 96, pp. 491-497Huang, L., Zhang, M., Yan, W., Mujumdar, A.S., Sun, D., Effect of coating on post-drying of freeze dried strawberry pieces (2009) Journal of Food Engineering, 92, pp. 107-111Krokida, M.K., Philippoulos, C., Volatility of apples during air and freeze drying (2006) Journal of Food Engineering, 73, pp. 135-141Krokida, M.K., Karathanos, V.T., Maroulis, Z.B., Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products (1998) Journal of Food Engineering, 35, pp. 369-380Pacco, H.C., Quintana, R.S.C., Menegalli, F.C., Deshidratación por congelación de higos en rodajas (2004) Revista Anual de Ingeniería Química de La Univeridad Nacional Del Altiplano Puno, 10 (10), pp. 13-15Pacco, H.C., (2003) Secagem de Figo (Ficus Carica L) da Variedade "Gigante de Valinhos" em Secador de Bandejas, p. 158. , MS thesis, Campinas São Paulo, Brazil. Universidade Estadual de Campinas. Faculdade de Engenharia de Alimento

Achira As A Source Of Biodegradable Materials: Isolation And Characterization Of Nanofibers

In this study, variations in the delignification and bleaching stages, acid hydrolysis and high-pressure homogenization, led to the development of 12 different treatments applied for obtaining nanofibers using fibrous residues arising from the starch extraction process from the achira rhizomes. The treatments were evaluated based on some properties and characteristics of nanofibers such as: morphology and size (by means of transmission electron microscopy), surface charge (by means of zeta potential measurements), crystallinity index (by means of X-ray diffraction analysis) and functional groups (by means of infrared spectroscopy). In general, the nanofibers showed particle diameters between 13.8 and 37.2 nm, length between 832.8 and 2223.8 nm and high crystallinity index (57.5% and 69.8%) compared with achira fibrous residue (17.3%). The results evidenced that fibrous residue from achira rhizomes can be used as a source of biodegradable materials of commercial interest.123406415Abe, K., Yano, H., Comparison of the characteristic of cellulose microfibril aggregates of wood, rice straw and potato tuber (2009) Cellulose, 16, pp. 1017-1023Alemdar, A., Sain, M., Isolation and characterization of nanofibers from agricultural residues - Wheat straw and soy hulls (2008) Bioresource Technology, 99, pp. 1664-1671Alriols, M.G., Tejado, A., Blanco, M., Mondragon, I., Labidi, J., Agricultural palm oil tree residues as raw material for cellulose, lignin and hemicelluloses production by ethylene glycol pulping process (2009) Chemical Engineering Journal, 148, pp. 106-114Andrade-Mahecha, M.M., Tapia-Blácido, D.R., Menegalli, F.C., Physical-chemical, thermal, and functional properties of achira (Canna indica L.) flour and starch from different geographical origin (2012) Starch/Starke, 64, pp. 348-358Andrade-Mahecha, M.M., Tapia-Blácido, D.R., Menegalli, F.C., Development and optimization of biodegradable films based on achira flour (2012) Carbohydrate Polymers, 88, pp. 449-458(2005) Association of Official Analytical Chemist: Official Methods of Analysis, , 18th ed. 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