Home About us Contact
|
Home About us Contact | ||
|
|
||
Emulsion Formation (emulsion + formation)
Selected AbstractsThe emulsifying properties of a polysaccharide isolated from the fruit of Cordia abyssinicaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2004Mudadi Albert Nhamoiesu Benhura Summary Polysaccharide was isolated from Cordia abyssinica and its effect, at differing concentrations, on its emulsifying ability was determined. Emulsions of vegetable oil containing up to 1% of the polysaccharide in phosphate pH 7.4 buffer, were prepared by using a hand piston homogenizer. Emulsification was assessed by diluting samples of the emulsions in sodium dodecyl sulphate and measuring absorbance at 500 nm. Addition of increasing concentrations of the polysaccharide up to 1% enhanced emulsification and emulsion stability. Above 1% concentration the polysaccharide solutions were too viscous for making emulsions conveniently. At a constant concentration of the polysaccharide, addition of up to a 1% concentration of salt enhanced emulsion formation. Further addition of salt above 1% resulted in no further changes in emulsifying ability, but the stability of the emulsions formed decreased on increasing the concentration of salt above 1%. The effect of pH on emulsifying ability was investigated by preparing emulsions using buffers of different pH, from pH 3 to pH 13. The polysaccharide had poor emulsifying ability below pH 7. Emulsifying ability increased with pH between pH 7 and 11. At pH above 11 there was a decrease in emulsifying ability. [source] Snap-off of a liquid drop immersed in another liquid flowing through a constricted capillaryAICHE JOURNAL, Issue 8 2009T. J. Peña Abstract Emulsions are encountered at different stages of oil production processes, often impacting many aspects of oilfield operations. Emulsions may form as oil and water come in contact inside the reservoir rock, valves, pumps, and other equipments. Snap-off is a possible mechanism to explain emulsion formation in two-phase flow in porous media. Quartz capillary tubes with a constriction (pore neck) served to analyze snap-off of long ("infinite") oil droplets as a function of capillary number and oil-water viscosity ratio. The flow of large oil drops through the constriction and the drop break-up process were visualized using an optical microscope. Snap-off occurrence was mapped as a function of flow parameters. High oil viscosity suppresses the breakup process, whereas snap-up was always observed at low dispersed-phase viscosity. At moderate viscosity oil/water ratio, snap-off was observed only at low capillary number. Mechanistic explanations based on competing forces in the liquid phases were proposed. © 2009 American Institute of Chemical Engineers AIChE J, 2009 [source] EFFECT OF LACTIC ACID AND LACTIC ACID BACTERIA TREATMENT ON MYOFIBRILLAR PROTEIN DEGRADATION AND DYNAMIC RHEOLOGY OF BEEFJOURNAL OF TEXTURE STUDIES, Issue 3 2007M. SIGNORINI ABSTRACT Lactic acid has been used as an efficient decontaminant in meats aimed for direct consumption or product fabrication. However, reports on the functionality of proteins extracted from lactic acid-treated meat are scattered. The objective of this work was to study the degradation and gelling ability of myofibrillar protein extracts obtained from beef treated with lactic acid of chemical and microbial origins, stored at 4 and 20C. The gelling ability was considerably reduced by lactic acid treatment as a result of protein denaturation in acid conditions at both storage temperatures. Scanning electron microscopy showed loose structures resulting in low penetration resistance and storage modulus. Treatments with lactic acid or lactic acid bacteria (LAB) had similar effect on tan,, affecting gel rigidity but not elasticity. Penetration in gels obtained from LAB-treated meat was highly correlated with myosin degradation. Lactobacillus carnis -treated meat produced compact gels with high penetration resistance and storage modulus, although the structure became looser with storage time. LAB treatment, although not as efficient as lactic acid as a meat preservative, is a milder process causing less severe changes in meat structure rheology. PRACTICAL APPLICATIONS The potential of lactic fermentation by selected strains is somewhat limited as compared to lactic acid preservation of meat substrates, regarding pH reduction and its consequence on pathogens and spoilage microorganism population reduction. However, lactic acid bacteria (LAB) treatments are milder; therefore, changes in protein structure and rheology are less severe. Lactic acid in its chemical form promotes protein changes, whereas LAB does not. As myofibrillar protein configuration is responsible for most meat functional properties, such as gel and emulsion formation, it is important that protein structure remains unchanged as much as possible. Using nonproteolytic strains, protein degradation can only be altered by endogenous or bacteria-produced enzymes, which can be inhibited by several means. Meat preservation by lactic fermentation with selected strains can be an alternative when keeping meat protein functional properties unaltered. [source] Improved reactor performance and operability in the biotransformation of carveol to carvone using a solid,liquid two-phase partitioning bioreactorBIOTECHNOLOGY & BIOENGINEERING, Issue 5 2008Jenna L.E. Morrish Abstract In an effort to improve reactor performance and process operability, the microbial biotransformation of (,)- trans -carveol to (R)-(,)-carvone by hydrophobic Rhodococcus erythropolis DCL14 was carried out in a two phase partitioning bioreactor (TPPB) with solid polymer beads acting as the partitioning phase. Previous work had demonstrated that the substrate and product become inhibitory to the organism at elevated aqueous concentrations and the use of an immiscible second phase in the bioreactor was intended to provide a reservoir for substrates to be delivered to the aqueous phase based on the metabolic rate of the cells, while also acting as a sink to uptake the product as it is produced. The biotransformation was previously undertaken in a two liquid phase TPPB with 1-dodecene and with silicone oil as the immiscible second phase and, although improvement in the reactor performance was obtained relative to a single phase system, the hydrophobic nature of the organism caused the formation of severe emulsions leading to significant operational challenges. In the present work, eight types of polymer beads were screened for their suitability for use in a solid,liquid TPPB for this biotransformation. The use of selected solid polymer beads as the second phase completely prevented emulsion formation and therefore improved overall operability of the reactor. Three modes of solid,liquid TPPB operation were considered: the use of a single polymer bead type (styrene/butadiene copolymer) in the reactor, the use of a mixture of polymer beads in the reactor (styrene/butadiene copolymer plus Hytrel® 8206), and the use of one type of polymer beads in the reactor (styrene/butadiene copolymer), and another bead type (Hytrel® 8206) in an external column through which fermentation medium was recirculated. This last configuration achieved the best reactor performance with 7 times more substrate being added throughout the biotransformation relative to a single aqueous phase benchmark reactor and 2.7 times more substrate being added relative to the best two liquid TPPB case. Carvone was quantitatively recovered from the polymer beads via single stage extraction into methanol, allowing for bead re-use. Biotechnol. Bioeng. © 2008 Wiley Periodicals, Inc. [source] | ||||||||||