Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

Parniakov, Oleksii; Bals, Olivier; Barba, Francisco J.; Mykhailyk, Viacheslav; Lebovka, Nikolaï; Vorobiev, Eugène

doi:10.1080/10408398.2016.1180502

Cited by 20 publications

(20 citation statements)

References 168 publications

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“…The thermophysical features of foodstuffs and juice, that is, density, heat capacity, and thermal conductivity, in performing heat transfer related calculations such as design of various equipment like cooling equipment, storage equipment, and so on and also foreshowing the time of various processing like heating, drying, freezing and refrigerating of foodstuffs are very momentous (Parniakov et al, 2018). The thermo‐physical characteristics of the foam changed by variations in the temperature and MC in foam‐mat drying.…”

Section: Resultsmentioning

confidence: 99%

“…Research suggests many health benefits of UB are associated with its indigestible components, such as resistant starch (Agama-Acevedo, Islas-Hern andez, Pacheco-Vargas, Osorio-Díaz, & Bello-Pérez, 2012). Because resistant starch is indigestible by body enzymes, it has affirmative effects on the human digestive system; thus, it has attracted more attention, as an effective material (Nugent, 2005;Sajilata, Singhal, & Kulkarni, 2006). Fruit processing using technologies such as dehydration (as an old food storage method) can decrease losses and provide the food industry with cost effective and health-promoting ingredients (Azzouz, Hermassi, Chouikh, Guizani, & Belghith, 2018;Chaguri et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Production of green banana powder using foam‐mat drying as influenced by drying air temperature: Experimental and 3D numerical study

Kamali

Dadashi

Dehghannya

et al. 2021

J Food Process Engineering

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Theoretical modeling helps predict a drying system's behavior to analyze mass and heat transfer in actual drying conditions. This research sought to simulate transfer phenomena during foam-mat drying of unripe banana pulp. The impact of drying air temperature were investigated on some physicochemical features of the final powder. An increase in the temperature raised the drying rate, water-solubility index, and total color difference. The results showed that the distribution of moisture in the foam dried at 60 C was more uniform compared to 50 and 70 C. The uniform distributions of moisture and temperature in the process improved the final powder quality. The powder morphology analyzed with the field emission scanning electron microscopy showed that increasing the temperature resulted in a smoother surface and lower wrinkling in the powders. The glass transition temperature was maximized at 62.62 C at drying air temperature of 60 C.Practical Applications: Foam-mat drying could be used to dry a wide range of foods, including vegetables, milk, fruits, and juices. Unripe banana (UB) powder produced by this method, which contains high resistant starch can be used as a fiber source with prebiotic capacity in bakery and confectionery industry to make functional products such as functional cake. Products produced or enriched with UB flour has shown suitable starch digestion properties, and therefore, could be considered a nutritional alternative for people with obesity and diabetes problems. Moreover, resistant starch, due to its therapeutic effects on the large intestine can be useful for various gastrointestinal disorders such as irritable bowel syndrome, for example, constipation.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Production of green banana powder using foam‐mat drying as influenced by drying air temperature: Experimental and 3D numerical study

Kamali

Dadashi

Dehghannya

et al. 2021

J Food Process Engineering

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“…The heat flow is reported as a function of either time or temperature and plotted on the DSC thermograms, in which each peak is associated with a specific physical or chemical process. DSC has attracted the interest of the scientific community because only a small amount of sample is needed for the analysis without specific sample preparation and it is a repeatable method [20][21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Vegetable Oils Oxidative Stability using DSC and Rancimat Methods

Almoselhy

2021

Egypt. J. Chem.

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COMPARATIVE study was carried out to evaluate and compare the oxidative 12345 stability of vegetable oils (olive, corn and sunflower) in Egypt, through evaluation of accelerated oxidation at four different isothermal temperatures (110, 120, 130, 140 °C) using two different instruments: a differential scanning calorimeter (DSC) and a Rancimat instrument, taking into account the physicochemical quality characteristics and relationships between oxidative stability and fatty acid composition of oils. The Rancimat instrument was set at the four different isothermal temperatures with an air flow 20 L/h and measures the induction period (IP) of the selected oils. The differential scanning calorimetry (DSC) technique involved accelerated oxidation of oil samples in an air flow of 60 ml/min in DSC cell set at four different isothermal temperatures. A rapid increase in evolved heat was observed with the appearance of a sharp exothermic curve during initiation of the oxidation reaction. From the resulting exothermic curve, the onset of oxidation time (To) was determined graphically by the DSC instrument. There was an excellent correlation (p<0.0001) found between DSC (T0) values and Rancimat (IP) measurements where the Pearson correlation coefficient (>0.98) between the two methods with coefficient of determination (R 2 >0.89) for DSC independent of the vegetable oil source, imply that DSC can be recommended as an alternative appropriate objective method for assessing the oxidative stability of vegetable oils because of its simplicity, absence of toxic chemicals, small amount of sample and time-saving nature and could be easily used for routine analysis in oils and fats industry.

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“…Although the previously cited studies presented close values at similar solute concentrations and temperatures, the distinct compositions make them to differ among each otherhighlighting the need to determine the properties for each product specifically. These studies also employed the differential scanning calorimetry technique, reinforcing its efficiency and reliability for detecting small variations in energy without any specific requirements for sample preparation (Parniakova et al, 2018).…”

Section: Specific Heat (C P )mentioning

confidence: 99%

“…Their accurate determination provides reliable data for understanding and designing heat transfer processes. Techniques as differential scanning calorimetry (DSC) have been proven to be very accurate in determining specific heat of food products (Castilhos, Betiol, Carvalho, & Telis-Romero, 2018;Leila et al, 2019;Parniakova et al, 2018). Systems properly designed with electrical resistance and metallic cell also demonstrated to be useful and accurate for determining thermal conductivity (Costa, Silva, & Vieira, 2019), while thermal diffusivity can be easily obtained by correlating the aforementioned properties.…”

Section: Introductionmentioning

confidence: 99%

Thermophysical properties of carbohydrate solutions: Correlation between thermal and transport properties

Martins

Guimarães

Polachini

et al. 2020

J Food Process Engineering

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Sugar solutions such as sucrose, glucose and fructose are often used in osmotic dehydration processes. Thus, the experimental determination of their thermophysical properties is a must for designing purposes. Density, specific heat and thermal conductivity were determined in a wide range of solute concentration (10–60 °Brix) and temperature (273.15–358.15 K). Empirical equations were considered to fit the experimental data and to evaluate the data behavior. An assessment based on the Prandtl number was considered to correlate thermal and rheological data. Higher density and lower specific heat and thermal conductivity values were observed when temperature decreased and solute concentration increased. Prandtl number behaved similarly as density, indicating that momentum transfer is favored in comparison with heat transfer in more concentrated solutions at lower temperatures. A versatile polynomial model concerning the significant variables could predict the experimental values for all solutions with good accuracy (R2 > .9863 and MRE < 1.20%). Reported data and equations showed to be essential for engineering aspects and transport phenomena analysis. Practical Applications Sucrose, glucose and fructose solutions are commonly used in osmotic dehydration processes to promote solute incorporation, increasing shelf‐life and quality of food products. The availability of thermophysical properties in a wide range of solute concentration and temperature covers the most of conventional and nonconventional conditions for designing osmotic dehydration and many other food processes. Among the unit operations, it could be found pumping, mixing/stirring, pasteurization, sterilization, evaporation and so on. These data are useful to understand how properties change when the conditions are altered during the processes. They also provide important information about momentum and heat transfer through the fluid. By analyzing dimensionless parameters, as Prandtl number, one phenomenon or other can be favored under specific conditions. The presence of accurate mathematical models results in greater agility and reliability in the execution of processes, especially for those operating in wide ranges of temperature and solute concentration.

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Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

Cited by 20 publications

References 168 publications

Production of green banana powder using foam‐mat drying as influenced by drying air temperature: Experimental and 3D numerical study

Production of green banana powder using foam‐mat drying as influenced by drying air temperature: Experimental and 3D numerical study

Comparative Study of Vegetable Oils Oxidative Stability using DSC and Rancimat Methods

Thermophysical properties of carbohydrate solutions: Correlation between thermal and transport properties

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