IJFE July06

International Journal of Food Engineering

The Berkeley Electronic Press, together with editor Xiao Dong Chen, University of Auckland, is pleased to announce the following peer-reviewed articles newly published in the International Journal of Food Engineering (IJFE). The journal - located at http://www.bepress.com/ijfe - publishes high quality articles in engineering disciplines related to processing foods.

You may not be aware that your institution has obtained a site license for IJFE. This means that you have unrestricted access to the full-text of all papers. To view any of the articles in question, simply click on the links below. Full citations and abstracts, as well as additional IJFE details, follow at bottom of message.

ARTICLES

Wijitha Senadeera, Bandu Wijesinghe, Gordon Young, and Bhesh Bhandari "Fluidization Characteristics of Moist Food Particles".Subject area: Fluidization of food particles
http://www.bepress.com/ijfe/vol2/iss1/art7

Xiao Dong Chen and Ji Yeon Yoo "Food Engineering as an Advancing Branch of Chemical Engineering". Subject area: Food engineering
http://www.bepress.com/ijfe/vol2/iss2/art1

Zaid Saleh, Roger Stanley, and Mayank Nigam "Extraction of Polyphenolics from Apple Juice by Foam Fractionation". Subject area: Separation
http://www.bepress.com/ijfe/vol2/iss2/art2

Subramaniam Sathivel, Peter J. Bechtel, and Witoon Prinyawiwatkul "Physicochemical and Rheological Properties of Salmon Protein Powders". Subject area: Rheology
http://www.bepress.com/ijfe/vol2/iss2/art3

CRITICAL REVIEW

Naveen Nagaraj, Balaji Shivaji Patil, and Prashant Maharudrappa Biradar "Osmotic Membrane Distillation - A Brief Review". Subject area: Food Engineering/Food Technology
http://www.bepress.com/ijfe/vol2/iss2/art5

SHORTER COMMUNICATIONS

Ravindra Pogaku and Upender Reddy Kallu "Rheological Studies of Rice Four and Whey Protein Isolate". Subject area: Food Engineering
http://www.bepress.com/ijfe/vol2/iss2/art4

Giuseppe Perretti, Luigi Montanari, and Paolo Fantozzi "Lipid Extraction from Olea Europea L. by Supercritical Carbon Dioxide for Analytical Use". Subject area: analytical
http://www.bepress.com/ijfe/vol2/iss2/art6

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ABOUT IJFE

The International Journal of Food Engineering is a web-based publication accepting the following formats of contributions:

- Critical reviews

- Full-length research articles describing original research (significant and new research)

- Hypothesis (innovative, scientific views and systematic arguments on future directions of research or new interpretations of previously published topics)

- Shorter communications (significant on-going research results that deserve rapid publication)

- Critical thoughts and comments in the form of the letters to the editor (industrial viewpoints are particularly welcomed here)

- Gallery of microstructure images with clear descriptions

SUBMITTING TO IJFE

The areas of interest covered by the International Journal of Food Engineering are:

- Heat, mass transfer and fluid flow in food processing

- Food properties including thermal, chemical and mechanical properties

- Food microstructure development and characterization

- Electronics and instrumentation in food industry

- Control and system engineering for food industry

- Application of artificial intelligence in food engineering research and in industry

- Food biotechnology

- Thermal processing

- Non-thermal food processing

- Separation and purification processes for food production

- Food engineering education (course instruction, innovations in laboratory development, and classroom problems)

- Plant design using conceptual design techniques

- Mathematical modeling and software development for food processing purposes

For more details, or to submit your next paper, visit
http://www.bepress.com/ijfe/ .

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CITATIONS & ABSTRACTS OF PUBLISHED ARTICLES

Wijitha Senadeera, Bandu Wijesinghe, Gordon Young, and Bhesh Bhandari (2006) "Fluidization Characteristics of Moist Food Particles," International Journal of Food Engineering, Vol. 2: art7. http://www.bepress.com/ijfe/vol2/iss1/art7

ABSTRACT:
Changes in fluidization behaviour of green peas particulates with change in moisture content during drying were investigated using a fluidized bed dryer. All drying experiments were conducted at 50 + 2 0C and 13 + 2 % RH using a heat pump dehumidifier system. Fluidization experiments were undertaken for the bedheights of 100, 80, 60 and 40 mm and at 10 moisture content levels. Fluidization behaviour was best fitted to the linear model of Umf = A + B m. A generalized model was also formulated using the height variation. Also generalized equation and Ergun equation was used to compare minimum fluidization velocity.

Xiao Dong Chen and Ji Yeon Yoo (2006) "Food Engineering as an Advancing Branch of Chemical Engineering," International Journal of Food Engineering, Vol. 2: art1. http://www.bepress.com/ijfe/vol2/iss2/art1

ABSTRACT:
During the past two decades, application of established chemical engineering principles in food industry has rapidly become an important branch of chemical engineering. Challenges faced by engineers and technologists have been in the areas of preserving the original food quality, creating new food structures in large quantities and at high rates. Active ingredients within foods that are good for human consumption must be kept within acceptable limits. Collaborations with food and nutrition scientists and microbiologists, microelectronic engineers etc. are an essential element for success. Studies have been conducted at all scales (from molecular (nano scale), macromolecular, to macroscopic and large scales such as packaged foods). In the area of chemical engineering education, there is an increasing amount of interest in introducing chemical engineering students to food related concepts. Both Australia and New Zealand have very large agri-food businesses. The challenges due to the specific materials (food materials) concerned in R & D have led to many inventions that have great potentials in new food development. In this lecture, the advances made in food engineering research and new technology development will be highlighted.

Zaid Saleh, Roger Stanley, and Mayank Nigam (2006) "Extraction of Polyphenolics from Apple Juice by Foam Fractionation," International Journal of Food Engineering, Vol. 2: art2. http://www.bepress.com/ijfe/vol2/iss2/art2

ABSTRACT:
This research was undertaken to test the feasibility of using the foam technology to separate polyphenols from fruit juices for use as functional food ingredients. The separation performance, expressed as enrichment ratio, selectivity and percentage recovery, was determined as a function of operating variables, namely air or N2 flow rate, initial feed concentration, bubble size, solution pH and the presence of alcohol to modify the surface tension. Measurements were made of the average bubble size and gas hold-up volume to calculate interfacial area. The bulk phase concentrations of the polyphenolics in the feed and foam fractions were analysed for total phenolic content by Folin assay and phenolic composition by reverse phase HPLC. Enrichment factors of up to 6 were found under optimum conditions of low sugar concentration (6-9 oBrix), low flow rate (0.2-0.6 ml min-1) and acidic pH (3-4). However recoveries were low at around 30% of total phenolics and selectivity was poor. It was concluded that foam fractionation represents a potential low cost technology to recover a proportion of the polyphenolic content in an enriched juice concentrate suitable for use as a functional ingredient.

Subramaniam Sathivel, Peter J. Bechtel, and Witoon Prinyawiwatkul (2006) "Physicochemical and Rheological Properties of Salmon Protein Powders," International Journal of Food Engineering, Vol. 2: art3. http://www.bepress.com/ijfe/vol2/iss2/art3

ABSTRACT:
This study demonstrated feasibility of producing soluble protein powders from pink (PSP) and red (RSP) salmon heads. Differences were observed between physicochemical properties of the two protein powders, including nitrogen solubility, emulsion stability, and fat adsorption capacity. The flow and viscoelastic properties of the emulsions prepared with PSP and RSP were investigated using a parallel plate rheometer. The power law model and the Casson model were used to determine the flow behavior index (n), and consistency index (K) and yield stress. The emulsion containing PSP (PSPE) had a higher K value (8 Pa.s) than that (4.2 Pa.s) of the emulsion containing RSP (RSPE). Both PSPE and RSPE emulsions exhibited pseudoplastic behavior and viscoelastic characteristics. The G' (an elastic or storage modulus) and G" (a viscous or loss modulus) values for PSPE were higher than RSPE.

Naveen Nagaraj, Balaji Shivaji Patil, and Prashant Maharudrappa Biradar (2006) "Osmotic Membrane Distillation - A Brief Review," International Journal of Food Engineering, Vol. 2: art5. http://www.bepress.com/ijfe/vol2/iss2/art5

ABSTRACT:
In recent years, osmotic membrane distillation is gaining importance as an attractive/ complementary athermal membrane process. Osmotic membrane distillation is having potential to concentrate the biomolecules/liquids to a very high level under mild operating condition, without product damage. Further, this process can be employed as a pre-concentration step to reduce water load significantly on subsequent processing steps. The present review exclusively deals with process features, theoretical aspects involving water transport mechanism, influence of various process conditions on transmembrane flux along with recent application of osmotic membrane distillation process. Also, suggestions for future work and possible process integration of osmotic membrane distillation with other processes are also discussed.

Ravindra Pogaku and Upender Reddy Kallu (2006) "Rheological Studies of Rice Four and Whey Protein Isolate," International Journal of Food Engineering, Vol. 2: art4. http://www.bepress.com/ijfe/vol2/iss2/art4

ABSTRACT:
Rheological behavior of gelatinized rice flour dispersions (10%) of three varieties (Sona masoori, Hansa and Parboiled) has been investigated using flow tests. Effect of addition of Whey Protein Isolate (WPI) to the three varieties of rice flours has also been studied. All rice flours exhibited pseudo plastic behaviour. There was a decrease in flow behavior index and consistency index values with the increase in whey protein isolate concentration but exhibited synergistic behaviour at 1:1 concentration of WPI with all the rice flours. The time dependent rheological characteristics of all rice flours with and without protein combinations were studied and shown to follow antithixotropic behavior. All the data was correlated with the power law model. These studies carry commercial significance as mixed suspensions can be used as fat replacers in food industry and also economic viability.

Giuseppe Perretti, Luigi Montanari, and Paolo Fantozzi (2006) "Lipid Extraction from Olea Europea L. by Supercritical Carbon Dioxide for Analytical Use," International Journal of Food Engineering, Vol. 2: art6. http://www.bepress.com/ijfe/vol2/iss2/art6

ABSTRACT:
The aim of this work is to determine the feasibility of applying SFE technique by supercritical CO2, to the gravimetric measurement of lipids in olives by verifying the feasibility of extractions, studying the analytes solubility in SC-CO2, optimizing the preparation of sample, appraising the repeatability of the data obtainable with the adopted method. The olive cultivar "Moraiolo" and two different supercritical fluid laboratory instruments were used. Initial trials were performed to verify the extractability of the oil from matrix. The degree of solubility was determined by the quantitative amount of extracted and collected solute, reported for the quantity of solvent used (CO2). Once the feasibility was established and the solubility was studied, it was necessary carry out specific trials to find a better formula for the sample preparation. This involved type of matrix (humidity, structure, oil content, density, etc.) and equipment commonly available in laboratories deals in food product analysis.