K.P. Sandeep

Recent Advances in Biopolymers and Biopolymer-Based Nanocomposites for Food Packaging Materials

Plastic packaging for food and non-food applications is non-biodegradable, and also uses up valuable and scarce non-renewable resources like petroleum. With the current focus on exploring alternatives to petroleum and emphasis on reduced environmental impact, research is increasingly being directed at development of biodegradable food packaging from biopolymer-based materials. The proposed paper will present a review of recent developments in biopolymer-based food packaging materials including natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blends, and nanocomposites based on natural and synthetic biopolymers. The paper will discuss the various techniques that have been used for developing cost-effective biodegradable packaging materials with optimum mechanical strength and oxygen and moisture barrier properties. This is a timely review as there has been a recent renewed interest in research studies, both in the industry and academia, towards development of a new generation of biopolymer-based food packaging materials with possible applications in other areas.

Overview of RFID technology and its applications in the food industry.

Radio frequency identification (RFID) is an alternative technology with a potential to replace traditional universal product code (UPC) barcodes. RFID enables identification of an object from a distance without requiring a line of sight. RFID tags can also incorporate additional data such as details of product and manufacturer and can transmit measured environmental factors such as temperature and relative humidity. This article presents key concepts and terminology related to RFID technology and its applications in the food industry. Components and working principles of an RFID system are described. Numerous applications of RFID technology in the food industry (supply chain management, temperature monitoring of foods, and ensuring food safety) are discussed. Challenges in implementation of RFID technology are also discussed in terms of read range, read accuracy, nonuniform standards, cost, recycling issues, privacy, and security concerns.

Effect of Type and Content of Modified Montmorillonite on the Structure and Properties of Bio-Nanocomposite Films Based on Soy Protein Isolate and Montmorillonite

The nonbiodegradable and nonrenewable nature of plastic packaging has led to a renewed interest in packaging materials based on bio-nanocomposites (biopolymer matrix reinforced with nanoparticles such as layered silicates). Bio-nanocomposite films based on soy protein isolate (SPI) and modified montmorillonite (MMT) were prepared using melt extrusion. The effect of different type (Cloisite 20A and Cloisite 30B) and content (0% to 15%) of modified MMT on the structure (degree of intercalation and exfoliation) and properties (color, mechanical, dynamic mechanical, thermal stability, and water vapor permeability) of SPI-MMT bio-nanocomposite films were investigated. Extrusion of SPI and modified MMTs resulted in bio-nanocomposites with exfoliated structures at lower MMT content (5%). At higher MMT content (15%), the structure of bio-nanocomposites ranged from intercalated for Cloisite 20A to disordered intercalated for Cloisite 30B. At an MMT content of 5%, bio-nanocomposite films based on modified MMTs (Cloisite 20A and Cloisite 30B) had better mechanical (tensile strength and percent elongation at break), dynamic mechanical (glass transition temperature and storage modulus), and water barrier properties as compared to those based on natural MMT (Cloisite Na(+)). Bio-nanocomposite films based on 10% Cloisite 30B had mechanical properties comparable to those of some of the plastics that are currently used in food packaging applications. However, much higher WVP values of these films as compared to those of existing plastics might limit the application of these films to packaging of high moisture foods such as fresh fruits and vegetables.

A Review of Experimental and Modeling Techniques to Determine Properties of Biopolymer‐Based Nanocomposites

The nonbiodegradable and nonrenewable nature of plastic packaging has led to a renewed interest in packaging materials based on bio-nanocomposites (biopolymer matrix reinforced with nanoparticles such as layered silicates). One of the reasons for unique properties of bio-nanocomposites is the difference in physics at nanoscale as compared to that at macroscale. Therefore, the effect of nanoscale on the properties of bio-nanocomposites is discussed. Properties of bio-nanocomposites are governed by the extent of dispersion of nanoparticles in the biopolymer matrix and interaction between nanoparticles and the biopolymer. Selection of proper technique to determine properties of these bio-nanocomposites is very critical in assessing their performance. Experimental techniques (tensile testing, barrier property measurement, dynamic mechanical analysis, differential scanning calorimetry, thermogravimetric analysis, rheological measurement) to determine the mechanical, barrier, thermal, and rheological properties of bio-nanocomposites are discussed in terms of methodology, interpretation of results, and application in studying the properties of bio-nanocomposites. Mathematical modeling plays an important role in predicting the properties of bio-nanocomposites and comparing them to the measured properties. This comparison helps in better understanding the mechanism for much improved properties of bio-nanocomposites. Mathematical modeling is also helpful in understanding the effects of different parameters on the properties of bio-nanocomposites. Therefore, the article describes mathematical modeling of mechanical and barrier properties of bio-nanocomposites using analytical micromechanics.

Continuous flow microwave-assisted processing and aseptic packaging of purple-fleshed sweetpotato purees.

Pumpable purees from purple-flesh sweetpotatoes (PFSP) were subjected to microwave heating using a 60 kW, 915 MHz continuous flow system, followed by aseptic packaging in flexible containers to obtain a shelf-stable product. Initial test runs were conducted using a 5 kW 915 MHz microwave system to measure dielectric in-line properties and examine the puree temperature profiles. The results demonstrated uniformity in heating of the puree at sterilization temperatures (>121 degrees C), and the dielectric constants and loss factors were within the range of published values for orange-fleshed sweetpotato purees. The pilot-scale test runs in a 60 kW microwave unit produced shelf-stable puree packages stable at room temperature. Polyphenolic content of the PFSP purees were evaluated and the results showed that while total phenolics increased (5.9%) and total monomeric anthocyanins slightly decreased (14.5%) with microwave application, antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) assays did not significantly change as a result of microwave processing. Color values showed that microwave-processed samples differed from fresh puree in saturation and hue angle, but not in overall color change. PFSP purees increased in gel strength when microwave processed, packaged, and stored, but the gel could be easily disrupted into flowable purees. Overall, high-quality retention can be obtained by microwave processing and aseptic packaging of PFSP purees so that they can be used as functional food ingredients.

Dielectric Properties of Sweet Potato Purees at 915 MHz as Affected by Temperature and Chemical Composition

A process for rapid sterilization and aseptic packaging of sweet potato puree using a continuous flow microwave system operating at 915 MHz has been successfully developed. In microwave processing, dielectric properties have a major role in determining the interaction between purees and the electromagnetic energy. The objective of this research was to determine how dielectric properties are affected by temperature and chemical composition of purees derived from thirteen sweet potato cultivars with varying flesh colors. Results indicated that temperature, moisture, sugar and starch content had a pronounced effect (p < 0.001) on dielectric properties measured from 15°C to 145°C at 915 MHz. Dielectric constant decreased with increasing temperature, while dielectric loss factor increased quadratically. Power penetration depth of all cultivars decreased with increasing temperature. Predictive equations were developed for dielectric constant (R2 = 0.82) and dielectric loss factor (R2 = 0.90) as a function of temperature, moisture, sugar, and starch. The predictive equations would be useful in determining the dielectric properties of sweet potato purees for the microwave processing technology.

Dielectric Properties of Pumpable Food Materials at 915 MHz

Dielectric properties of pumpable food materials having a potential to be processed using a continuous flow microwave heating system were measured at 915 MHz and in the temperature range of 10–90°C. The products considered in this study were milk and dairy products (ϵ′: 70.0 to 50.8 and ϵ″: 14.7 to 41.3), ready to eat puddings (ϵ′: 69.4 to 52.1 and ϵ″: 17.2 to 23.8), soy beverages (ϵ′: 75.4 to 60.8 and ϵ″: 9.0 to 19.8), and avocado products (ϵ′: 51.6 to 39.0 and ϵ″: 17.7 to 67.5). The results showed that the dielectric constant decreased with an increase in temperature and the dielectric loss factor increased with an increase in temperature. Polynomial correlations for the dependence of dielectric properties on temperature were developed. The dielectric properties measured in this study are important parameters for designing a continuous flow microwave heating system for processing pumpable food materials.

Heat Transfer Coefficient in Helical Heat Exchangers under Turbulent Flow Conditions

This study involved the determination of convective heat transfer coefficient in both helical and straight tubular heat exchangers under turbulent flow conditions. The experiments were conducted in helical heat exchangers, with coils of two different curvature ratios (d/D = 0.114 and 0.078), and in straight tubular heat exchangers at various flow rates (1.89 x 10-4 - 6.31 x 10-4 m3/s) and for different end-point temperatures (92 - 149 °C). The results show that the overall heat transfer coefficient (U) in the helical heat exchanger is much higher than that in straight tubular heat exchangers. In addition, U was found to be larger in the coil of larger curvature ratio (d/D = 0.114) than in the coil of smaller curvature ratio (d/D = 0.078). The inside (hi) and outside (ho) convective heat transfer coefficients were determined based on the overall heat transfer coefficient and a correlation to compute the inside convective heat transfer coefficient (hi) as a function of NRe, NPr, and d/D was developed.

Effect of tube curvature ratio on the residence time distribution of multiple particles in helical tubes

Abstract The flow of solid–liquid mixtures, containing a heterogeneous mixture of particles, in helical tubes was investigated. The effects of curvature ratio of the helical tube (ratio of tube diameter to coil diameter), flow rate, carrier fluid viscosity, and particle concentration on the residence time (RT) and residence time distribution (RTD) were determined. All of the parameters, except the carrier fluid viscosity, had strong effects on the flow behavior of particles. The RT of acrylic particles decreased slightly upon mixing with the lower-density polystyrene particles. An increase in the flow rate and/or the curvature ratio resulted in a narrower RTD for both particle types.

Numerical Modeling of a Moving Particle in a Continuous Flow Subjected to Microwave Heating

Microwave heating of a food particle and carrier liquid as they flow continuously in a circular pipe is investigated numerically. The three-dimensional transient fluid flow as well as electromagnetic and temperature fields are described by a model that includes coupled Maxwells, continuity, Navier-Stokes, and energy equations. The electromagnetic power and temperature distributions in both the liquid and the particle are taken into account. The hydrodynamic interaction between the solid particle and the carrier fluid is simulated by the force-coupling method (FCM). This article explores the effects of dielectric properties and the inlet position of the particle on microwave energy and temperature distributions inside the particle. The effect of the particle on power absorption in the carrier liquid is studied as well. The results show that electromagnetic power absorption by the particle is greatly influenced by the ratio of dielectric properties of the particle and the liquid as well as the distance between the particle and the location in the applicator where the electromagnetic power takes on its maximum value.