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The reduction of 3-monochloropropane-1,2-diol (3-MCPD) ester formation in refined palm oil was achieved by incorporation of additional processing steps in the physical refining process to remove chloroester precursors prior to the deodorization step. The modified refining process was optimized for the least 3-MCPD ester formation and acceptable refined palm oil quality using response surface methodology (RSM) with five processing parameters: water dosage, phosphoric acid dosage, degumming temperature, activated clay dosage, and deodorization temperature. The removal of chloroester precursors was largely accomplished by increasing the water dosage, while the reduction of 3-MCPD esters was a compromise in oxidative stability and color of the refined palm oil because some factors such as acid dosage, degumming temperature, and deodorization temperature showed contradictory effects. The optimization resulted in 87.2% reduction of 3-MCPD esters from 2.9 mg/kg in the conventional refining process to 0.4 mg/kg, with color and oil stability index values of 2.4 R and 14.3 h, respectively.

Various amounts of blended tofu, oil, salt, carrageenan, pectin and maltodextrin were used to develop soy cream cheese products that were trans fat free, with texture properties similar to those of commercial dairy cream cheese. Response surface methodology predicted three formulations with similar spreadability value of that obtained from commercial cheese. Carrageenan and salt were useful to impart the desired firmness, while maltodextrin provided body to the product. Pectin introduced viscous behavior to the final texture but was proven useful in preventing syneresis. Rheological study at 25 and 4C manifested that, although the developed products mimicked the texture of the commercial sample, they had less elasticity. Chemical analysis revealed that the soy cream cheeses had lower fat and higher protein and fiber contents than the commercial sample. They were also stable against syneresis and oil separation over storage of 20 days. PRACTICAL APPLICATIONS The production of soy‐based products as alternatives to dairy products has attracted much attention recently. In addition to their lactose‐free and reduced fat content, soy‐based products are also a good source of protein. There has yet to be any published data on the development of a soy‐derivative cream cheese. This paper emphasizes the rheological development of soy cream cheeses in the presence of food hydrocolloids. Their main and interaction effects on texture properties were assessed to mimic those of dairy cream cheese. A comprehensive and systematic approach of formulating the soy cream cheeses was applied by using response surface methodology. In addition, the chemical and nutritional properties of the products were also evaluated and compared with those of the commercial dairy counterpart.

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The crystallization behavior of a model fat consisting of fully hydrogenated soybean oil (FHSBO) and soybean oil (SBO) is studied under isobaric cooling (<300 MPa), adiabatic compression (>100 MPa), and atmospheric conditions (0.1 MPa). To monitor the relationship between pressure and the onset of crystallization at both isobaric cooling and adiabatic compression, samples were pressurized until they achieved three different maximum temperatures (70, 80, or 90 °C) under pressure. A lower induction time of crystallization (τ > 2.1 min −1 ) resulting in smaller crystals was observed during adiabatic compression compared to isobaric cooling (0.4 < τ < 0.9 min −1 ). Moreover, different crystal size distributions were observed for the different maximum temperatures applied. Using small-angle X-ray scattering analysis, a decrease in nanoplatelet thickness was documented in samples crystallized under high pressure compared to the control samples. The impacts of high pressure processing were also evident in the samples' polymorphic behavior, when β crystal forms were seen in all high pressure crystallized samples. The control samples and samples that partially crystallized before pressurization showed a mixture of β and β′ forms. This study suggests the practical implementation of pressure induced crystallization during adiabatic compression, which is rapid and results in a homogeneous crystallization.

One of the undesirable characteristics of some groundwater sources is hardness, which has some adverse effects on water pipes, boilers and soap consumption. Therefore several treatment processes have been introduced to remove or reduce the hardness from hard waters. One of the new innovations in this regard is crystallization process. Hardness can be removed from hard waters by growth of calcium carbonate crystals in a fluidized bed reactor called pellet reactor. The design, setting up, starts up and reaching optimal condition for calcium carbonate crystallization process in a pellet reactor which has been initially seeded with sand as a crystal citation can be a successful solution for treatment of hard waters. The chemistry of pellet softening process is essentially the same as conventional softening process, instead of precipitation of calcium carbonate which does not have any useful consumption and must be removed once in a while some how, crystallization process in a fluidized bed reactor produces pure solid grain of calcite. These pellets can be used in some industries and are in fact an economic commodity. For this purpose a pilot was set up as a crystallization reactor and water with total hardness ranging from 150 up to 500 mg/l as CaCO 3 was fed to the system with a flow rate of 24 l/hr. To remove hardness, caustic and soda, lime milk was fed to the system separately at first stage at then together. The formation of CaCO 3 crystals on the surface of sands represented the reduction of hardness. An analysis is made for the characteristics of a softed water resulted from the use of caustic soda, lime milk or both as regent.

Honey is a natural product that is considered globally one of the most widely important foods. Various studies on authenticity detection of honey have been fulfilled using visible and near-infrared (Vis-NIR) spectroscopy techniques. However, there are limited studies on stingless bee honey (SBH) despite the increase of market demand for this food product. The objective of this work was to present the potential of Vis-NIR absorbance spectroscopy for profiling, classifying, and quantifying the adulterated SBH. The SBH sample was mixed with various percentages (10–90%) of adulterants, including distilled water, apple cider vinegar, and high fructose syrup. The results showed that the region at 400–1100 nm that is related to the color and water properties of the samples was effective to discriminate and quantify the adulterated SBH. By applying the principal component analysis (PCA) on adulterants and honey samples, the PCA score plot revealed the classification of the adulterants and adulterated SBHs. A partial least squares regression (PLSR) model was developed to quantify the contamination level in the SBH samples. The general PLSR model with the highest coefficient of determination and lowest root means square error of cross-validation (RCV2=0.96 and RMSECV=5.88 %) was acquired. The aquaphotomics analysis of adulteration in SBH with the three adulterants utilizing the short-wavelength NIR region (800–1100 nm) was presented. The structural changes of SBH due to adulteration were described in terms of the changes in the water molecular matrix, and the aquagrams were used to visualize the results. It was revealed that the integration of NIR spectroscopy with aquaphotomics could be used to detect the water molecular structures in the adulterated SBH.