Sorption and thermodynamic properties of dry crystallized Palada payasam mix prepared using manual and mechanical stirring

Jose, Naveen; Ravindra, Menon Rekha; Deshmukh, Gajanan P.; Rao, K. Jayaraj

doi:10.1007/s13197-021-05111-7

Cited by 4 publications

(3 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The images were captured using a back‐scattering electron detector, which provided insights on surface morphology (Jose et al . 2022). Samples were sputtered with gold coating and thin layer of conductive material before image processing.…”

Section: Methodsmentioning

confidence: 99%

“…Physical disintegration of PEF-treated and PEF-untreated GR samples was assessed based on the morphological changes observed using scanning electron microscopy (Make: Carl Zeiss AG, Gemini ® technology, Model: Ultra 55, Oberkochen, Germany). The images were captured using a back-scattering electron detector, which provided insights on surface morphology (Jose et al 2022). Samples were sputtered with gold coating and thin layer of conductive material before image processing.…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

See 1 more Smart Citation

Green extraction of phospholipids from ghee residue using pulsed electric field processing: Process optimisation and analysis of structural and compositional parameters

Krishnegowda,

Sharma,

Ravindra

2023

Int J of Dairy Tech

Self Cite

View full text Add to dashboard Cite

Process parameters were optimised using Taguchi orthogonal array design for extraction of phospholipids (PLs) from ghee residue (GR) with pulsed electric field (PEF) assistance. For higher PL yield and antioxidant activity, process voltage and time were observed to be significant factors. Optimised conditions were determined as 60 kV/cm voltage at 7.5 (v/w) solvent (water)‐to‐solid ratio for 5 min. Physical disruption of GR matrix due to PEF treatment was established through scanning electron micrographs. Lipidomic profile of the extract ascertained through liquid chromatography‐mass spectrophotometry (LC–MS) revealed multiple species of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and phosphatidylserine in the resultant extract.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Scanning Electron Microscopymentioning

confidence: 99%

Green extraction of phospholipids from ghee residue using pulsed electric field processing: Process optimisation and analysis of structural and compositional parameters

Krishnegowda,

Sharma,

Ravindra

2023

Int J of Dairy Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…EMC values raised with the increase in the relative humidity and the decrease in the temperature. The rise in the temperature increased the energy and mobility of water molecules [37,38]. This provoked the release of a higher number of molecules from the less active centers and thus resulted in a decrease in the EMC [39].…”

Section: Emc For Dsm and Pfementioning

confidence: 99%

Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate

Dushkova,

Simitchiev,

Kalaydzhiev

et al. 2023

Applied Sciences

View full text Add to dashboard Cite

This research was undertaken to evaluate the influence of the extrusion process on the sorption behavior of deproteinized sunflower meal (DSM). A patterned food extrudate (PFE), prepared from a mixture of DSM and corn grits (1:1), was obtained, and the equilibrium isotherms of both products (DSM and PFE) were determined at three temperatures (20 °C, 30 °C, and 40 °C) by the static gravimetric method. The comparison of the sorption behavior of the products showed that extrusion decreased the equilibrium moisture content and the monolayer moisture, while the hysteresis effect was significantly raised in size and span. The experimental sorption isotherms were fitted by five modified models including the temperature effect: Chung–Pfost, Halsey, Oswin, Henderson, and GAB. The modified models of Oswin were established to be suitable to describe the equilibrium sorption isotherms in the temperature range from 20 °C to 40 °C. The net isosteric heat of sorption of DSM and PFE decreases consistently with the increase in moisture content. Extrusion reduces the bond energy between the solid matrix and the water molecules. The ranges of moisture content and relative humidities in the temperature interval studied, appropriate for long-term storage of DSM and PFE, were predicted.

show abstract

Revisiting Indian traditional foods-A critical review of the engineering properties and process operations

Basak

Chakraborty

2023

Food Control

View full text Add to dashboard Cite

Sorption and thermodynamic properties of dry crystallized Palada payasam mix prepared using manual and mechanical stirring

Cited by 4 publications

References 22 publications

Green extraction of phospholipids from ghee residue using pulsed electric field processing: Process optimisation and analysis of structural and compositional parameters

Green extraction of phospholipids from ghee residue using pulsed electric field processing: Process optimisation and analysis of structural and compositional parameters

Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate

Revisiting Indian traditional foods-A critical review of the engineering properties and process operations

Contact Info

Product

Resources

About