Open Access. Powered by Scholars. Published by Universities.®
- Keyword
-
- Active packaging (1)
- Aggregation (1)
- Antimicrobial coatings (1)
- Colloid mill (1)
- Electrospinning (1)
-
- Emulsion drop size distributions (1)
- Enzyme immobilization (1)
- Food safety (1)
- Hierarchical material (1)
- High pressure homogenization (1)
- Microbial inactivation (1)
- N-halamines (1)
- Nanofiber (1)
- Nanostructured lipid carriers (1)
- Polymorphic transformation (1)
- Population balance modeling (1)
- Population balance models (1)
- Product design (1)
- Rheology (1)
- Solid lipid nanoparticles (1)
- Surface modification (1)
Articles 1 - 4 of 4
Full-Text Articles in Food Processing
Enzyme Stabilization In Hierarchical Biocatalytic Food Packaging And Processing Materials, Dana Erin Wong
Enzyme Stabilization In Hierarchical Biocatalytic Food Packaging And Processing Materials, Dana Erin Wong
Doctoral Dissertations
The partnership of biocatalysts and solid support materials provides many opportunities for bioactive packaging and bioprocessing aids beneficial to the agricultural and food industries. Biocatalysis, or reactions modulated by enzymes, allows bioactive materials to assist in bringing a substrate to product. Enzymes are proteins which catalyze reactions by lowering the activation energy required to drive the production of a desired product. Enzymes are commonly utilized in food processing as catalysts with specificity in order to enhance product quality through the production of beneficial food components, and to break down undesirable components that may be harmful or may decrease product quality. …
Experimental And Modeling Studies On The Formulation Of Stable Lipid Nanoparticle Dispersions, Yihui Yang
Experimental And Modeling Studies On The Formulation Of Stable Lipid Nanoparticle Dispersions, Yihui Yang
Doctoral Dissertations
This thesis presents both experimental and modeling studies on the formulation of stable lipid nanoparticle dispersions. A population balance equation (PBE) model was developed for prediction of the average polymorph content and aggregate size distribution to better understand the undesirable SLN aggregation behavior. Experimental and modeling studies showed that the polymorphic transformation was the rate determining step for my system, SLNs with smaller initial size distributions aggregated more rapidly, and aggregates contained particles with both alpha and beta crystals. Next the effect of different liquid carrier oils on the crystallization and aggregation behavior of tristearin NLC dispersions was investigated. I …
Prediction Of Emulsion Drop Size Distributions With Population Balance Equation Models To Enable Emulsified Product Design, Shashank Maindarkar
Prediction Of Emulsion Drop Size Distributions With Population Balance Equation Models To Enable Emulsified Product Design, Shashank Maindarkar
Doctoral Dissertations
Oil-in-water emulsions are ubiquitous dispersed phase systems with diverse applications in consumer products, processed foods, and the pharmaceutical industry. Emulsion formulation variables and process operating conditions both impact the drop size distribution, a key property that influences emulsion rheology, stability, texture, and appearance. A typical emulsified product requires the drop size distribution to be maintained within acceptable limits. Due to a lack of quantitative understanding, emulsified products are currently manufactured by combining a broad knowledge of previous product formulations with empirical scientific experimentation. An alternative to trial-and-error experimentation is to utilize a suitable mathematical model to predict the drop size …
Layer-By-Layer Antimicrobial N-Halamine Polymer Coatings For Food Contact Materials, Luis J. Bastarrachea Gutierrez
Layer-By-Layer Antimicrobial N-Halamine Polymer Coatings For Food Contact Materials, Luis J. Bastarrachea Gutierrez
Doctoral Dissertations
Cross contamination during food processing represents a risk for public health and financial burden. Surface modification of food contact materials to render them antimicrobial can be effective against such risk. The objective of the present work was to develop antimicrobial coatings with the potential to be applied in a variety of food contact materials. The polymer coatings developed became antimicrobial by incorporation of a type of chlorinated compounds called N-halamines, capable of regenerating their antimicrobial activity. Two layer-by-layer (LbL) assembly surface modification procedures were followed. In the first procedure, bilayers of branched polyethyleneimine (PEI) and poly(acrylic acid) (PAA) were applied …