A mixed computational strategy was used to simulate and optimize the thermal processing of Haleem, an ancient eastern food, in semi-rigid aluminum containers. Average temperature values of the experiments showed no significant difference (α = 0.05) in contrast to the predicted temperatures at the same positions. According to the model, the slowest heating zone was located in geometrical center of the container. The container geometrical center F0 was estimated to be 23.8 min. A 19 min processing time interval decrease in holding time of the treatment was estimated to optimize the heating operation since the preferred F0 of some starch or meat based fluid foods is about 4.8-7.5 min.

In this study, interactions between resistant corn starch (RS) (5% w/w) and locust bean gum (LBG) (0, 0.125, 0.25, 0.50 and 1.0% w/v) on the viscoelastic, pasting and morphological characteristics of aqueous dispersions were evaluated. Results showed that the storage modulus (G'), loss modulus (G''), and apparent viscosity values of starch/gum (RS/LBG) mixtures were enhanced with the addition of LBG, and the rheograms demonstrated a biphasic behavior. RS/LBG samples were predominantly either solid like (G' > G'') or viscous (G'' > G'), depending on the added concentration level of LBG. Gum addition also caused higher peak viscosity, breakdown and total set back of RS/LBG mixtures. A strong correlation between rheological and structural properties was found. Confocal laser scanning microscopy (CLSM) images confirmed the transition of starch particles from a scattered angular shape to clustered structures cross-linked by dense aggregate junction zones justifying the observed changes in rheological properties.

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