1,721,053 research outputs found
Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality
No full textExperimental analysis and numerical simulation of pasta dough extrusion process
No full textPasta extrusion simulation still represent a powerful challenge from a computational point of view, for both the complexity of the rheological properties of semolina dough and the process itself, in which a polymerization phenomena, driven by a combination of pressure and temperature and strongly influenced by moisture content, takes place in the final part of the extruder barrel. In this work an integrated experimental-numerical approach is proposed for numerical simulation of pasta extrusion. An extensive set of rheological data in industrial range of moisture content (MC) and temperature obtained using a capillary rheometer is reported. To overcome the reduced accuracy of Arrhenius models for pasta dough viscosity published in literature, a numerical approach based on local Taylor expansion is proposed, matching exactly experimental data. The proposed model was then validated numerically comparing numerical results obtained in the framework of Computational Fluid Dynamics with experimental data obtained by using an experimental laboratory extruder (Sercom press, mod INRA). A moving mesh approach was adopted to model the screw dynamics inside the press barrel and a modified version of OpenFoam solver was developed. Rheological test and numerical simulations reciprocally validate each others: errors in rheological characterization would results in errors in numerical results, while wrong numerical modeling would not match experimental extrusion data. The proposed tool represent a validated basis for pasta production process optimization and reverse engineering of die design
Effect of different viscosity on optimal shape of static mixers for food industry
No full textMixing is a common process in food industry, and in particular it is interesting to develop optimal mixers in order maximize fluid mixing and minimize energy consumption by reducing the viscous dissipation effects. Although many studies and results had been presented in literature for both batch and static mixers (Rauline et al. 2000 and Mutsakis et al. 1986 for a review) the lack of a developed theory of instability for non-Newtonian fluids, quite common in the food industry, leaves the problem open. In this work, the Optimal Shape Design (OSD) technique was applied to design static mixers for a Newtonian (i.e., water) and pseudoplastic (i.e., peach puree) liquid. Results show for the Non-Newtonian case, a classical coaxial static mixer, the application of OSD allows a sensible improvement of the performances, while in the Newtonian case (High Efficiency Vortex mixer), due to the different design approach, the overall effects are negligibl
Evaluation of arabinogalactan's effects on several wheat dough’s characteristics
No full textArabinogalactan (AG) is very promising as a functional additive to foodstuff. AG is a water-soluble polysaccharide present in several plant species, namely coffee beans, soy beans broad beans and cereals which has a positive effect reducing glucose levels and insulin resistance in mice.
This work is integrated in a larger study, in which arabinogalactan is being studied as a potential glycemic index (GI) reducer of bread
Pseudocereals: Quinoa (Chenopodium quinoa Willd.)
No full textCurrently, there is much bigger interest in the use of pseudocereals for developing nutritious and sustainable food products. Amaranth, buckwheat, and quinoa are the three major pseudocereals in terms of world production. In particular, quinoa (Chenopodium quinoa Willd.) crop an Andian seed-producing plant, with great agronomic potential, because of its exceptional tolerance to hostile environments. In fact, it maintains productivity on rather poor soils and under conditions of water shortage, high salinity, high altitude, thin cold air, hot sun, and sub-freezing temperatures. Nowadays, quinoa cultivation has crossed continental boundaries to reach Europe, United States and Canada, as well as in Kenya, the Himalayas and India. Despite the presence of anti-nutritional factors such as saponins, protease inhibitors, and phytic acid, quinoa seeds and flour represent a valuable ingredient for the Food Industry because of their high protein content with all essential amino acids, absence of gluten, a high content of dietary fiber, important minerals (e.g., calcium and iron), and of natural antioxidants (e.g., phenolic compounds and flavonoids) as well as its functional and technological properties. This chapter covers the composition and properties of quinoa seeds, with focus on the challenges to design gluten free quinoa-based bakery products
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE
No full textI lipidi svolgono numerose ed importanti funzioni tecnologiche nei prodotti da forno che possono essere esplicate sia dai lipidi endogeni (presenti nelle farine), sia da quelli addizionati in fase di formulazione (ingredienti secondari). Gli ingredienti secondari sono solitamente aggiunti allo scopo di conferire al prodotto particolari caratteristiche gustative, aromatiche e di texture. La qualità del pane dipende essenzialmente dalle proprietà meccaniche della crumb grain, ossia la struttura della mollica, che rappresenta un parametro di notevole rilevanza, ma di difficile valutazione (Aguilera and Stanley, 1999).
Obiettivo di questo lavoro è stato la messa a punto di una metodica d’Analisi dell’Immagine per descrivere oggettivamente l’influenza delle matrici lipidiche sulla struttura del pan
Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.)
No full textThe objective of this study was to study the effect of dehulling on the microstructural, physico-chemical characteristics, and in vitro protein digestion of common bean flours with particular regard to differences between adult and infant human beings. The microstructure of flour samples from undehulled (WB) and manually dehulled (SB) beans, observed through scanning electron microscopy, showed that WB starch granules appeared surrounded by an integral matrix, while the SB starch granule structure was still visible although covered by protein clusters. The starch granules were oval and spherical, with heterogeneous sizes ranging from 19 to 30 μm in diameter. Particle size analysis determined with a laser diffraction particle size analyzer showed similar bimodal particle size distributions of small (1–25 μm) and large (>100 μm) granules, though the particle size of WB was obviously higher than SB. Color and other physico-chemical analyses showed that dehulling had significant (P < 0.05) influence on all investigated characteristics. The in vitro gastric and duodenal digestion experiments carried out under physiological conditions showed that the SB samples are more prone to be digested by infants. From our results, it is possible to conclude that the dehulling process improves bean flour nutritional functionality which could be utilized in various food applications
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