Soybean protein isolate gel particles as foaming and emulsifying agents

In order to enhance functional properties of commercial soybean protein isolate (SPI), SPI microgel particles as foaming and emulsifying agents were studied. Microparticulation of heat-set SPI macrogels containing no added and various added salts was systematically carried out using a high-speed blender, an ultrasonicator and a high-pressure jet homogenizer. Among the tested conditions, the smallest gel particles were achieved via the high-pressure jet homogenization process under conditions of no added salts. Conversion of ordinary high molecular weight commercial SPI into the counterpart gel particles enhanced foam stabilizing properties of the suspensions and stability against creaming and freeze-thaw triggered instability of the emulsions, while the enhancement was not necessarily achieved for low-molecular-weight partially hydrolysed SPI. This can be attributed to the different steric repulsive effects of the gel particles

Structural heterogeneities in starch hydrogels

Hydrogels have a complex, heterogeneous structure and organisation, making them promising candidates for advanced structural and cosmetics applications. Starch is an attractive material for producing hydrogels due to its low cost and biocompatibility, but the structural dynamics of polymer chains within starch hydrogels are not well understood, limiting their development and utilisation. We employed a range of NMR methodologies (CPSP/MAS, HR-MAS, HPDEC and WPT-CP) to probe the molecular mobility and water dynamics within starch hydrogels featuring a wide range of physical properties. The insights from these methods were related to bulk rheological, thermal (DSC) and crystalline (PXRD) properties. We have reported for the first time the presence of highly dynamic starch chains, behaving as solvated moieties existing in the liquid component of hydrogel systems. We have correlated the chains’ degree of structural mobility with macroscopic properties of the bulk systems, providing new insights into the structure-function relationships governing hydrogel assemblies

Non-thermal processing effects on fruits and vegetables phytonutrients

The health‐promoting effects of many phytonutrients are attributed mainly to their antioxidant activity, although there may be other modes of action. The demand for high quality food with high phytonutrients content is attracting a lot of attention, as it provides health benefits and has been shown to possess antimicrobial, antiviral, antiparasitic, anti‐inflammatory, antioxidant, antimutagenic, and antitumor effects. To maintain food quality at the highest possible levels, there is a need to develop novel processing techniques such as non‐thermal processing. This chapter discusses novel non‐thermal processing techniques, including ultraviolet radiation, high pressure processing (HPP), dense phase carbon dioxide (DPCD), ultrasound processing, and pulsed electric field (PEF). The application of HPP and its effects on quality attributes, specific to the phytochemical compounds in fruits and vegetables. High pressure offers a technology that can achieve the food safety properties of heat‐treated foods while meeting consumer demand for fresher tasting food products

Manufacturing of Perchloric Acid

The object of this research was to study quantitatively possibilities of a continuous process of production of perchloric acid from nitrogen peroxide and ammonium perchlorate. Perchloric acid has many properties which make it an important acid in industrial and analytical work and its use would be much greater if its cost of production could be lowered. It is a strong monobasic acid, stable in solutions (up to 60%), has a high boiling point. There are relatively few insoluble salts (potassium, rubidium, caesium, and thallium perchlorates are only highly soluble) and the difference in solubilities of potassium and sodium perchlorates give an easy method of separation of these two metals in analytical work