Noemí Zaritzky

Thermoplastic starch films reinforced with talc nanoparticles

Nanocomposite films of thermoplastic corn starch (TPS) with talc particles were obtained by thermo-compression in order to study the effect of filler on structure, optical, and thermal properties. Talc increased the films rigid phase, thus their cross-sections resulted more irregular. Talc preferential orientation within matrix and good compatibility between particles and TPS was observed by SEM. Slight crystalline structure changes in TPS matrix were measured by XRD and DSC, due to talc nucleating effect. Randomly dispersed talc nanoagglomerates and individual platelets were assessed by TEM. Laminar morphology and nano-sized particles allowed that nanocomposite films were optically transparent. TPS-talc films resulted heterogeneous materials, presenting domains rich in glycerol and others rich in starch. Talc incorporation higher than 3%, w/w increased softening resistance of the nanocomposites as stated by DMA. Relaxation temperatures of glycerol-rich phase shifted to higher values since talc reduces the mobility of starch chains.

Phosphorous removal in batch systems using ferric chloride in the presence of activated sludges

The objectives of this work were: (a) to analyze the effect of alkalinity, pH and initial Fe:P molar ratio (Fe(0):P(0)) on the precipitation of orthophosphate using ferric chloride in the presence of activated sludge in order to represent conditions of simultaneous precipitation, and in exhausted wastewater to simulate conditions of post-precipitation, (b) to compare the experimental results with predictions obtained from a chemical equilibrium model, and (c) to propose a mechanistic model to determine the dose of coagulant required to achieve a given orthophosphate removal degree at constant pH. Results showed that the presence of biomass did not affect the orthophosphate precipitation; however, addition of ferric chloride caused a drop of pH to values not compatible with the normal activity of activated sludges. For this reason, the wastewater was supplemented with NaHCO(3); when 1gL(-1) NaHCO(3) was added, orthophosphate removals higher than 97% and pH above 6.2 were obtained using Fe(0):P(0)=1.9. Precipitation assays at constant pH showed that Fe(III) hydrolysis and FePO(4) precipitation reaction compete with each other. Calculations using a chemical equilibrium model (CHEAQS) predicted that ferric phosphate precipitation should not take place if pH is higher than about 7.8. However, experimental results showed that ferric phosphate precipitation occurred even at pH 9. For this reason, a mechanistic model was proposed to predict orthophosphate concentrations as a function of Fe(0):P(0) at constant pH. The model can be applied to calculate the minimum Fe(III) concentration required to achieve a given discharge limit for orthophosphate as a function of its initial concentration and pH.

Characterization of Starch and Composite Edible Films and Coatings

Starch-based and composite edible films and coatings can enhance food quality, safety and stability. They can control mass transfer between components within a product, as well as between product and environment. They can improve performance of the product through the addition of antioxidants, antimicrobial agents, and other food additives. Unique advantages of edible films and coatings can lead to the development of new products, such as individual packaging for particular foods, carriers for various food additives, and nutrient supplements. Film materials and their properties have been reviewed extensively in this book and previously (Guilbert 1986; Kester and Fennema 1986; Krochta and De Mulder-Johnson 1997).

Cr(Vi) reduction capacity of activated sludge as affected by nitrogen and carbon sources, microbial acclimation and cell multiplication

The objectives of the present work were: (i) to analyze the capacity of activated sludge to reduce hexavalent chromium using different carbon sources as electron donors in batch reactors, (ii) to determine the relationship between biomass growth and the amount of Cr(VI) reduced considering the effect of the nitrogen to carbon source ratio, and (iii) to determine the effect of the Cr(VI) acclimation stage on the performance of the biological chromium reduction assessing the stability of the Cr(VI) reduction capacity of the activated sludge. The highest specific Cr(VI) removal rate (q(Cr)) was attained with cheese whey or lactose as electron donors decreasing in the following order: cheese whey approximately lactose>glucose>citrate>acetate. Batch assays with different nitrogen to carbon source ratio demonstrated that biological Cr(VI) reduction is associated to the cell multiplication phase; as a result, maximum Cr(VI) removal rates occur when there is no substrate limitation. The biomass can be acclimated to the presence of Cr(VI) and generate new cells that maintain the ability to reduce chromate. Therefore, the activated sludge process could be applied to a continuous Cr(VI) removal process.

Study of the effects of spray‐drying on the functionality of probiotic lactobacilli

Fil: Paez, Roxana. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria, Rafaela; Argentina

Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent

The effect of the addition of inulin as a surfactant or stability agent on white compound chocolate sweetened with sucralose and Stevia was studied. Samples were stored at 7, 15 and 30°C during 100days and the influence of inulin on rheological properties, sensorial attributes, shelf-life, physical properties such as melting, crystallization and blooming were analyzed. The shelf-life of the compound chocolate with the incorporation of inulin was higher than the control sample without replacement. Compound chocolate with inulin at 10%w/w showed a dense matrix structure, reducing the size and number of fat crystals formed during storage; furthermore they presented higher values of brightness and WI. This chocolate also showed less fracturability and improved thermal properties. DSC studies revealed increased values of onset and peak temperatures and enthalpy of melting of the polymorphic form V, at higher storage temperatures, achieving greater stability against degradation processes.

Food Gel Emulsions: Structural Characteristics and Viscoelastic Behavior

If the continuous phase of an emulsion or foam is a semisolid system, these systems can be described as ‘filled gels’ or ‘composite solids’. Gel emulsions are widely used in different industries like cosmetic, pharmaceutical, and food, among others. Typical examples are cheese, many desserts, sausages, low-fat mayonnaises and bakery products. The aggregation and cross-linking of protein and polysaccharides molecules into three-dimensional solid-like networks (‘gels’) is one of the most important mechanisms for developing microstructure with desirable textural attributes. Due to their elastic characteristics, oil droplets can be kept in suspension avoiding creaming. The structure and the rheological properties of gel emulsions are dependent on the nature of the interactions between the emulsifiers adsorbed on the surface of the droplets that fill the emulsion and the biopolymeric network formed in the aqueous phase. The present chapter deals with the viscoelastic behavior of o/w gel emulsions containing either polysaccharides or proteins in the aqueous phase. Two case studies are discussed, i.e., emulsions with low lipid content, stabilized with bovine gelatin of different molecular weights and heat-induced gel emulsions containing high acyl gellan gum. Small amplitude oscillatory shear tests (stress and frequency sweeps) and transient studies (creep-recovery) were performed over the different matrices and modeled to interpret the structural characteristics of the gel emulsions. The Broadened Baumgaertel-Schausberger-Winter spectrum was used to represent the linear viscoelastic behavior of the continuous phase and the emulsified system. Relaxation spectra were validated using creep experiments.

Pasteurization Conditions and Evaluation of Quality Parameters of Frozen Packaged Crab Meat

ABSTRACT Ovalipes trimaculatus is a crab recognized as a new resource with fishing value to obtain frozen products. Pasteurization conditions of meat crab at temperatures below 85ºC (60, 72, and 82ºC) were established to achieve better quality attributes in the frozen product. The lethality curves of Staphylococcus aureus and Listeria monocytogenes were measured, and the decimal reduction times (D) and Z values were determined. Heat transfer during the pasteurization process of pouches containing crab meat was simulated using a computational code in finite elements, and the mathematical model was experimentally validated. Thermal histories were coupled to the microbial lethality kinetics of the most heat resistant pathogen microorganism in order to establish pasteurization times necessary for the process system design. The predicted pasteurization conditions were microbiologically validated. The pouches were frozen under industrial conditions and stored at −22ºC for 1 year. The influence of the type of packaging (vacuum and nonvacuum plastic pouches) on physicochemical and sensory quality parameters of frozen crab meat (color, exudate, lipid oxidation, water holding capacity, and overall acceptability) were analyzed observing better performance under vacuum conditions.

Interdependence between the aerobic degradation of BPA and readily biodegradable substrates by activated sludge in semi-continuous reactors

The objective of the present work was to analyze the interrelationship between the aerobic degradation of BPA and readily biodegradable substrates by activated sludge (AS) in semi-continuous reactors (SCRs). AS were obtained from three SCRs fed with glucose, acetate or peptone. AS from these reactors were used as inocula for three SCRs that were fed with each biogenic substrate, and for three SCRs that were fed with the biogenic substrate and BPA. In all cases, dissolved organic carbon (DOC), BPA, total suspended solids (TSS) and respirometric measurements were performed. Although BPA could be removed in the presence of all the tested substrates, AS grown on acetate exhibited the longest acclimation to BPA. Reactors fed with peptone attained the lowest TSS concentration; however, these AS had the highest specific BPA degradation rate. Specific DOC removal rates and respirometric measurements demonstrated that the presence of BPA had a negligible effect on the removal of the tested substrates. A mathematical model was developed to represent the evolution of TSS and DOC in the SCRs as a function of the operation cycle. Results suggest that the main effect of BPA on AS was to increase the generation of microbial soluble products. This work helps to understand the relationship between the biodegradation of BPA and readily biodegradable substrates.