Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies

The effects of either cooking temperature (45, 80, and 100 °C) or inclusion of seed particles on the dynamic-mechanical and sensorial properties of value-added Crimson seedless, Black Pearl, or Baresana grape-based smoothies were studied. The inclusion of seed particles resulted in significant increases of the phenolic content, both in Black Pearl and Baresana, but it did not affect in a negative way the sensorial characteristics of smoothies whereas it caused an increase of the viscoelastic behavior of Black Pearl and a slight decrease in Baresana grape-based smoothies. In particular, the investigated rheological parameters were the loss and storage modulus. Moreover, the loss tangent value (the ratio between loss and storage modulus) remained unchanged, indicating a pseudoplastic behavior of all samples, independent on the process conditions. The smoothies produced from Crimson grapes at the intermediate temperature (80 °C) showed sensorial and rheological characteristics similar to those manufactured at 45 °C and better than those manufactured at 100 °C

Influence of Temperature, Air Velocity, and Ultrasound Application on Drying Kinetics of Grape Seeds

The objective of this work was to determine the influence of temperature, air velocity, and ultrasound application on the drying kinetics of grape seeds. The drying kinetics were determined at 1.0, 1.5, 2.0, and 3.0 m/s and at 40, 50, 60, and 70 C. At 1.0 and 1.5 m/s, the experiments were carried out with and without ultrasound application. To establish the influence of the variables on the drying kinetics, the results were modeled by means of both the Peleg and a diffusion model. The activation energy was determined (Arrhenius equation). For an air velocity of over 1.5 m/s, it was determined that the external resistance to mass transfer was negligible. No influence of ultrasound application was observed, probably due to the fact that grape seeds are very hard and have a low level of porosity.The authors of this article acknowledge financial support from the Valencian Government ("Generalitat Valenciana,'' Valencia, Spain, PROMETEO/2010/062).Clemente Polo, G.; Sanjuán Pellicer, MN.; Cárcel Carrión, JA.; Mulet Pons, A. (2014). Influence of Temperature, Air Velocity, and Ultrasound Application on Drying Kinetics of Grape Seeds. Drying Technology. 32(1):68-76. https://doi.org/10.1080/07373937.2013.811592S687632

Novel time-temperature and ‘consume-within’ indicator based on gas-diffusion

The novel time-temperature indicator label comprises an ammonia sensitive indicator layer film pressed onto a second film, comprising an ammonia-generating, adhesive layer. When separated the blue-coloured indicator film reverts back to its original (ammonia free) yellow form at a controllable, temperature dependant rate. The labels are easily made and stored

Techno-economic assessment of scale-up of bio-flocculant extraction and production by using okra as biomass feedstock

This paper reports a techno-economic assessment for industrial scale bio-flocculant production with okra as biomass feedstock. The sludge dewatering ability of the bio-flocculant was evaluated prior to economic analysis. Several optimisation strategies were investigated in order to lower the bio-flocculant production cost. The results showed that continuous mode microwave extraction was more economically beneficial than conventional extraction in batch and continuous modes. Sensitivity analysis revealed that the production cost was significantly affected by annual production and extract yield, and moderately influenced by raw material price. The optimised scheme for bio-flocculant production was continuous mode microwave extraction at 90° C, a residence time of 10 minutes, a water loading of 3.5 w/w and production rate of 220 tonnes per year. The economic assessment showed that the gross margin was positive, return on investment was in the expected range of 20 to 30% and payback time was within 5 years

Physical treatments of food processing wastewaters

This report describes some experimental work and results obtained on the physical treatments of food processing wastewaters at the Geneva Food Research Laboratory during the period 1969-1971. Typical wastewaters from local fruit and vegetable processing industries were used, and the methods investigated were: evaporation, distillation, reverse osmosis, and carbon adsorption

Modelling and simulation of pear drying

In the present work a diffusion based model was adopted to represent the drying behaviour of pears in a continuous convective drier, taking into consideration the variation of the properties of the pears along drying.http://www.sciencedirect.com/science/article/B6TY8-4N5TN44-8/1/bbea80bec199264414c970bd6e95ab4