Reidar Barfod Schüller

Measurement of water concentration in oil/water dispersions with a circular single-electrode capacitance probe

A new measurement method, called SeCaP, has been used to measure the water content in oil/water dispersions. The measuring principle is based on an oscillator working at approximately 20 MHz. The dielectric property of the medium adjacent to one single free electrode affects the frequency of the oscillator. The dispersion was produced by means of recirculation through a colloid mill. The concentration of water was first increased from zero to approximately 70%. Then, it was reduced from 100% to approximately 45%. The probe signal correlates very well with the water concentration in the dispersion, especially for the oil continuous case with a correlation coefficient of 0.9998. The instrument represents a new approach of measuring the water content in process streams in, for example, oil production facilities, where it is important to have reliable information on the amount of water that is flowing in the production tubing.

Effect of human and simulated gastric juices on the digestion of whey proteins and carboxymethylcellulose-stabilised O/W emulsions

In this study, we analysed the impact of carboxymethylcellulose (CMC) on lipid digestion and physicochemical properties of whey proteins (WP)-stabilised emulsions during in vitro digestion with either artificial or human gastrointestinal juices. The emulsions were made by adsorbing WP on the fat droplets and subsequently adding CMC, which does not interact with the adsorbed proteins. The limited hydrolysis of lipids and their higher physical stability was recorded for WP-stabilised emulsions in the presence of CMC under simulated gastrointestinal conditions. The possible mechanism by which CMC lowers the digestion of WP-stabilised emulsions is related to the limited interaction of fat droplets with gastrointestinal fluids due to the extended thickening network formed by CMC in the continuous phase. The digestion of WP- and CMC-stabilised emulsions in the in vitro model with human gastric fluids led to greater lipid hydrolysis, although the enzymatic activity in both in vitro models was observed at the same level.

Online monitoring of wax deposition in sub-sea pipelines

This paper describes a new technology (heat pulse wax monitoring) to monitor wax deposition in sub-sea pipelines continuously. The equipment that has been tested in a lab rig consists of a heating element and a temperature sensor which are installed at a fixed point on the oil pipe. By applying a short external heat pulse to the oil pipe, a correlation between the measured transient thermal response and the wax thickness could be derived. If such a system could also be installed in a sub-sea pipeline, it would make continuous measuring of the wax build-up possible. This would in turn allow for a much more efficient use of wax control techniques, by e.g. sending a pig only when a certain thickness threshold has been passed. The equipment in this technology is located outside the pipeline, so that it becomes possible to retrofit it to an existing pipeline. To test the technology, a numerical model was derived to correlate the wax thickness with the thermal readings from the heat pulse wax monitoring. This model was validated using the results from a single-phase flow experimental campaign using a North Sea waxy gas condensate in the Porsgrunn wax deposition test rig. In this experimental campaign, wax deposition experiments were carried out with different flow rates and temperatures. The wax thickness predictions from the heat pulse wax monitoring compared favourably with conventional measurement techniques.

Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature.

The objective of this study was to investigate how ceramic membrane pore size and filtration temperature influence the protein fractionation of skim milk by cross flow microfiltration (MF). Microfiltration was performed at a uniform transmembrane pressure with constant permeate flux to a volume concentration factor of 2.5. Three different membrane pore sizes, 0.05, 0.10, and 0.20µm, were used at a filtration temperature of 50°C. Furthermore, at pore size 0.10µm, 2 different filtration temperatures were investigated: 50 and 60°C. The transmission of proteins increased with increasing pore size, giving the permeate from MF with the 0.20-µm membrane a significantly higher concentration of native whey proteins compared with the permeates from the 0.05- and 0.10-µm membranes (0.50, 0.24, and 0.39%, respectively). Significant amounts of caseins permeated the 0.20-µm membrane (1.4%), giving a permeate with a whitish appearance and a casein distribution (αS2-CN: αS1-CN: κ-CN: β-CN) similar to that of skim milk. The 0.05- and 0.10-µm membranes were able to retain all caseins (only negligible amounts were detected). A permeate free from casein is beneficial in the production of native whey protein concentrates and in applications where transparency is an important functional characteristic. Microfiltration of skim milk at 50°C with the 0.10-µm membrane resulted in a permeate containing significantly more native whey proteins than the permeate from MF at 60°C. The more rapid increase in transmembrane pressure and the significantly lower concentration of caseins in the retentate at 60°C indicated that a higher concentration of caseins deposited on the membrane, and consequently reduced the native whey protein transmission. Optimal protein fractionation of skim milk into a casein-rich retentate and a permeate with native whey proteins were obtained by 0.10-µm MF at 50°C.

Influence of Cofermentation by Amylolytic Lactobacillus plantarum and Lactococcus lactis Strains on the Fermentation Process and Rheology of Sorghum Porridge

ABSTRACT Amylolytic lactic acid bacteria (ALAB) can potentially replace malt in reducing the viscosity of starchy porridges. However, the drawback of using ALAB is their low and delayed amylolytic activity. This necessitates searching for efficient ALAB and strategies to improve their amylolytic activity. Two ALAB, Lactobacillus plantarum MNC 21 and Lactococcus lactis MNC 24, isolated from Obushera, were used to ferment starches in MRS broth: sorghum, millet, sweet potato, and commercial soluble starch. The amylolytic activity of MNC 21 was comparable to that of the ALAB collection strain Lb. plantarum A6, while that of MNC 24 was extremely low. MNC 21, MNC 24, and their coculture were compared to A6 and sorghum malt for ability to ferment and reduce the viscosity of sorghum porridge (11.6% dry matter). ALAB and the coculture lowered the pH from 6.2 to <4.5 within 12 h, while malt as a carrier of wild starter took about 20 h. Coculturing increased lactic acid yield by 46% and 76.8% compared to the yields of MNC 21 and MNC 24 monocultures, respectively. The coculture accumulated significantly larger (P < 0.05) amounts of maltose and diacetyl than the monocultures. Sorghum malt control and the coculture hydrolyzed more starch in sorghum porridge than the monocultures. The coculture initiated changes in the rheological parameters storage modulus (G′), loss modulus (G″), phase angle (δ), and complex viscosity (η*) earlier than its constituent monocultures. The shear viscosity of sorghum porridge was reduced significantly (P < 0.05) from 1950 cP to 110 cP (malt), 281 cP (coculture), 382 cP (MNC 21), 713 cP (MNC 24), and 722 cP (A6). Coculturing strong ALAB with weak ALAB or non-ALAB can be exploited for preparation of nutrient-dense weaning foods and increasing lactic acid yield from starchy materials.

Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends.

Fermented pastes of soybeans and soybean–maize blends were evaluated to determine sensory properties driving consumer liking. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and lactic acid bacteria fermented (LFP). Lactic acid bacteria fermentation was achieved through backslopping using a fermented cereal gruel, thobwa. Ten trained panelists evaluated intensities of 34 descriptors, of which 27 were significantly different (P < 0.05). The LFP were strong in brown color, sourness, umami, roasted soybean-and maize-associated aromas, and sogginess while NFP had high intensities of yellow color, pH, raw soybean, and rancid odors, fried egg, and fermented aromas and softness. Although there was consumer (n = 150) heterogeneity in preference, external preference mapping showed that most consumers preferred NFP. Drivers of liking of NFP samples were softness, pH, fermented aroma, sweetness, fried egg aroma, fried egg-like appearance, raw soybean, and rancid odors. Optimization of the desirable properties of the pastes would increase utilization and acceptance of fermented soybeans.

Measurement of water concentration in oil/water dispersions by a single-electrode capacitance probe

A A new measurement mghod called SeCaP, has been used to measure the water content in OiVwater dispersions The measuring principle is based on an oscillator working at approximately 20 MHG The dielectric property of the medium adjacent to one single free electrode affects the frequency of the oscillator. The dispersion was produced by means of recirculation through a colloid mil& The concentration of water was first increased from zero to approximately 70% Then it was reduced from 100% to approximately 45% The probe signal correlates very well with the water concentration in the dispersion, especially for the oil continuous case with a correlation coefficient of 0.9998. The instrument represents a new approach of measuring the water content in process streams in for example oil production facilities where it is important to have reliable informution on the amount of wafer that isfrowing in the production tubing. water is present adjacent to the capacitor plate, a maximum reduction in frequency is observed,

Viscoelastic properties of sweet potato complementary porridges as influenced by endogenous amylases

Abstract Sweet potato (Ipomoea batatas L.) roots contain amylolytic enzymes, which hydrolyze starch thus having the potential to affect the viscosity of sweet potato porridges provided the appropriate working conditions for the enzymes are attained. In this study, the effect of sweet potato variety, postharvest handling conditions, freshly harvested and room/ambient stored roots (3 weeks), and slurry solids content on the viscoelastic properties of complementary porridges prepared using amylase enzyme activation technique were investigated. Five temperatures (55°C, 65°C, 70°C, 75°C, and 80°C) were used to activate sweet potato amylases and the optimum temperature was found to be 75°C. Stored sweet potato roots had higher soluble solids (⁰Brix) content in the pastes compared to fresh roots. In all samples, activation of amylases at 75°C caused changes in the viscoelastic parameters: phase angle (tan δ) and complex viscosity (η*). Postharvest handling conditions and slurry solids content significantly affected the viscoelastic properties of the porridges with flours from stored roots yielding viscous (liquid‐like) porridges and fresh roots producing elastic (solid‐like) porridges. Increase in slurry solids content caused reduction in the phase angle values and increase in the viscosity of the sweet potato porridges. The viscosity of the porridges decreased with storage of sweet potato roots. These results provide a possibility for exploiting sweet potato endogenous amylases in the preparation of complementary porridges with both drinkable viscosities and appropriate energy and nutrient densities for children with varying energy needs.

Emulsion stability measurements by single electrode capacitance probe (SeCaP) technology

This paper describes a new and novel method for the determination of the stability of emulsions. The method is based on the single electrode capacitance technology (SeCaP). A measuring system consisting of eight individual measuring cells, each with a volume of approximately 10 ml, is described in detail. The system has been tested on an emulsion system based on whey proteins (WPC80), oil and water. Xanthan was added to modify the emulsion stability. The results show that the new measuring system is able to quantify the stability of the emulsion in terms of a differential variable. The whole separation process is observed much faster in the SeCaP system than in a conventional separation column. The complete separation process observed visually over 30 h is seen in less than 1.4 h in the SeCaP system.

Time-dependent structural breakdown of microencapsulated phase change materials suspensions

Abstract Microencapsulated phase change materials (MPCM) suspensions are multi-phase heat transfer fluids which exploit the latent heat of phase change materials. The effect of MPCM on the rheological properties of suspensions of microcapsules in glycerol were investigated to explore the suitability of the suspensions as a pumpable heat transfer fluid. Three different rheological models were utilized to characterize the time-dependent structural breakdown of the suspensions, and the second-order structural kinetic model was found to give a better fit to the experimental data than the Weltman and Figoni-Shoemaker models. The MPCM form agglomerates, which are disrupted by shear forces. The breakdown of the agglomerated structures was most pronounced at high shear rates where the microcapsules are subjected to stronger disruptive forces. More agglomerates are present at higher concentrations, which causes a stronger breakdown of the agglomerated structures when the concentration is raised. The time-dependent structural breakdown of MPCM suspensions plays an important role for improving the efficiency of heat transfer liquids based on such materials.GRAPHICAL ABSTRACT