Fluid Foods Research Articles

Ultraviolet (UV-C) Light Systems for the Inactivation of Feline Calicivirus and Tulane Virus in Model Fluid Foods.

Conventional UV-C (254nm) inactivation technologies have limitations and potential operator-safety risk. To overcome these disadvantages, novel UV-C light-emitting diodes (LED) are developed and investigated for their performance. This study aimed to determine the inactivation of human norovirus (HuNoV) surrogates, Tulane virus (TV), and feline calicivirus (FCV-F9), by UV-C (254nm) in comparison to UV-C LED (279nm) in phosphate-buffered saline (PBS) and coconut water (CW). Five-hundred microliters of FCV-F9 (~ 5 log plaque forming units (PFU)/mL) or TV (~ 6 log PFU/mL) were added to 4.5mL PBS or CW in continuously stirred glass beakers and exposed to 254nm UV-C for 0 up to 15min (maximum dosage of 33.89mJ/cm2) or 279nm UV-C LED for 0 up to 2.5min (maximum dosage of 7.03mJ/cm2). Recovered viruses were assayed in duplicate from each treatment replicated thrice. Mixed model analysis of variance was used for data analysis. Significantly lower D10 values were obtained in PBS and CW (p ≤ 0.05) for both tested viruses using UV-C LED (279nm) where FCV-F9 showed D10 values of 7.08 ± 1.75mJ/cm2 and 3.75 ± 0.11mJ/cm2, while using UV-C (254nm) showed D10 values of 13.81 ± 0.40mJ/cm2 and 6.43 ± 0.44mJ/cm2 in PBS and CW, respectively. Similarly, lower D10 values were obtained for TV of 3.91 ± 1.03mJ/cm2 and 4.26 ± 1.02mJ/cm2 with 279 nmUV-C LED and were 18.76 ± 3.16mJ/cm2 and 10.21 ± 1.48mJ/cm2 with 254nm UV-C in PBS and CW, respectively. Viral resistance to these treatments was fluid-matrix dependent. These findings indicate that use of 279nm UV-C LED is more effective in inactivating HuNoV surrogates than conventional 254nm UV-C in the tested fluids.

Multiple dimensional rheology approach for oral texture prediction of yogurts

Rheological approach has been widely applied to investigate the flow behavior of fluid food for the understanding as well as prediction of oral textural sensation of such products. However, since oral texture sensation is highly dynamic and influenced by multiple contributing factors (i.e. oral temperature, oral processing time, saliva mixing, and varied shear rate), conventional rheological measurements can hardly be precise in predicting oral textural sensation and mouthfeel. Here, we propose a very different rheology approach, which synchronizes four major dimensions/variables in one set of rheological measurements: the oral residence time, the bolus temperature, the saliva ratio, and the oral shear rate. Results indicated that the multiple dimensional rheology approach improved the predictive accuracy of the in-mouth thickness of low-temperature yogurt and provided a new measure for quantifying the mouth-melting of yogurt. It appeared that apparent viscosity at a temperature of 13 °C, a saliva ratio of 20 %, and a shear rate of 1 s-1 gave the most reliable prediction of the in-mouth thickness of yogurt. This novel approach provides a much-improved accuracy of texture prediction which requires a minimal number of rheology tests. We believe that, even though this experimental approach was initially designed for low-temperature yogurt drinks, it is also applicable to the texture and mouthfeel prediction of many other food products.

The possibility of the computer simulation-assisted IDDSI framework for the development of thickened brown rice paste

Increasing requests for thickened fluid food are demanded with population aging, while the limited information provided by the International Dysphagia Diet Standardisation Initiative (IDDSI) is insufficient for food development. Recently, the introduction of computer simulation seems to be able to overcome this dilemma. Here, a thickened fluid system (xanthan gum and konjac glucomannan, XG and KGM) at different ratios was kept at the same IDDSI level 3. An obvious synergy was observed in the ratio of 1:9 (XG: KGM) with high surface tension, zero-shear viscosity, firmness and cohesion, and thus was used to prepare the brown rice paste. From computer simulation, the brown rice pastes (0.3 % and 0.5 % thickener) splashed and that with higher thickener content resulted in more residue. The thickener content of 0.7 % provided enough viscosity and cohesion to avoid splash, and most of the bolus flowed consistently, showing the best sensory quality and swallowing properties.

Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: Structural, viscosity, and functional properties

In order to reduce the viscosity of soybean protein isolate (SPI) and improve its processing suitability, this study investigated the impact of pH-shifting and ultrasonic treatments on the structure, viscosity and functional properties of SPI. The results indicated that both without and with ultrasonication, the pH-shifting, especially the treatment of alkaline pH-shifting decreased α-helix and β-sheet contents and particle size of SPI, while increased its β-turn and random coil contents, fluorescence intensity, surface hydrophobicity and free sulfhydryl content. The alkaline pH-shifting combined with ultrasonic treatments reduced the viscosity of SPI from 98.97 mPa.s to 22.83 mPa.s. These structural changes endowed SPI with higher solubility (from 81.13 % to 91.53 %), and better emulsifying and foaming properties. Moreover, principal component analysis (PCA) was employed to visualise the influences of pH-shifting and ultrasonic treatments on SPI, confirmed that the structural changes of SPI were correlated with its viscosity and functional properties. These results have important implications for promoting the application of SPI in fluid food.

Ultrasound-based visualization measurement of hyoid-mandibular motion for assessing the efficacy of acupuncture in treating post-stroke dysphagia: A clinical study

ObjectiveThe objective of this study was to utilize ultrasonography to measure the movement-related characteristics of the hyoid bone-mandible in patients with dysphagia in order to quantitatively evaluate the clinical efficacy of acupuncture as a treatment for dysphagia following brain infarction. MethodsA total of 63 patients with dysphagia following a brain infarction were randomly assigned into two groups: one receiving meridian point treatments and the other receiving non-meridian and non-point treatments. The meridian point group received routine treatment using the meridian point acupuncture method, and the true acupuncture intervention mode of qi arrival plus swift pricking blood therapy was utilized. The non-meridian and non-acupoint group received conventional treatment using the pseudo-acupuncture mode of non-acupoint without qi arrival. Both groups received treatment once daily, five times per week, for a duration of four weeks. Video fluoroscopic swallowing study (VFSS) was used to diagnose dysphagia in all patients, and FOIS and PAS were also used for clinical assessment. Results(i) Clinical efficacy comparison: After 4 weeks of treatment, the meridian group showed superior efficacy compared to the non-meridian and non-acupuncture group (P < 0.05). The FOIS score of the meridian acupoint group was also higher than that of the non-meridian and non-acupoint group (P < 0.05). In addition, the dilute fluid food PAS score in the meridian acupoint group was lower than that in the non-meridian and non-acupoint group (P < 0.05). (ii) Comparison of ultrasonography: The hyoid-mandibular comparison of the shortening distance, shortening rate, and movement speed of the bone movement were measured in both groups after 2 weeks and 4 weeks of treatment. The results indicated that the improvement in the meridian group was better than that in the non-meridian and non-acupoint group in all measurements (P < 0.05). ConclusionPatients with swallowing disorders exhibit impaired hyoid-mandibular movement. However, the implementation of true acupuncture intervention can enhance hyoid-mandibular movement function, ultimately leading to an improvement in swallowing function.

Exploration of green preparation strategy for Lycium barbarum polysaccharide targeting Bacteroides proliferative and immune-enhancing activities and its potential use in geriatric foods

Lycium barbarum polysaccharide (LBP) is beneficial for elderly people, but its use is limited in geriatric foods due to the lack of comprehensive information on its preparation strategy and physical property. In this study, the low-ester rhamnogalacturonan-I (RG-I) type pectic polysaccharide-protein complexes with varying physicochemical properties, structural characteristics, proliferative activities on Bacteroides, and immune-enhancing activities on RAW 264.7 cells, were obtained by moderate-temperature acid extraction within adjustment of enzymatic and physical pretreatments. LBP prepared by moderate-temperature acid extraction, namely S1-A, showed the strongest immune-enhancing activity via increasing the phagocytosis capacity and NO release of RAW 264.7 cells by 23 % and 76 %, respectively. S1-A exhibited relatively high viscosity and calcium ion response characteristic with the application potential for thickened liquid foods for the elderly with dysphagia. LBP prepared by composite cellulase and pectinase pretreatment combined with moderate-temperature acid extraction, namely S1-M1, showed the strongest Bacteroides proliferative activity that was equivalent to 0.60–0.97 times of that of inulin. S1-M1 exhibited extremely low viscosity and strong tolerance to food nutrients with high processing applicability for fluid foods. This study provided crucial data for the preparation and application of LBP targeting gut microbiota disorders and immunosenescence for the development of geriatric foods.

Friction study of honey-water in a mimicked soft oral environment

Food oral tribology plays an important role in studying the oral processing behavior of foods. This article explores the lubricity of different mass fractions of honey-water solutions (HWS) combining experimental and simulation study. Friction experiments are performed in simulated soft oral environment, and the complete Stribeck curve is successfully constructed. It is found that as the mass fractions of honey increase, the friction coefficients decrease and the curves move towards higher Vη (speed × viscosity) values. Higher viscosity and wettability enhance the film-forming and entrainment ability of the fluid, while reducing the friction coefficients in the boundary and mixed regimes. However, changes in wettability have little impact on the elastohydrodynamic lubrication regime of pure honey. In addition, a lubrication model is established using finite element method to examine the fluid movement in the lubrication area. The distribution of lubrication film exhibits a horseshoe shape. Influences of the sliding speed, fluid viscosity, and solid viscoelasticity on the distribution of fluid pressure and film thickness are revealed. This study provides guidance for exploring the oral processing behavior of fluid foods and improving the pleasure of eating.

Continuous flow microwave processing of liquid whole egg: Pasteurization and functional characteristics evaluation

The objective of this study was to assess the impact of continuous flow microwave processing on the pasteurization efficiency and quality attributes of liquid whole egg (LWE). The heating section was accomplished using microwave, while the holding section utilized a water bath, and the process parameters were determined by a developed numerical model. The inactivation kinetics of Escherichia coli, Staphylococcus aureus, and Salmonella Enteritidis were evaluated at three temperatures (56, 60 and 64 °C) and two power-density (8 and 16 W/mL with different flow rates). A 5-log10 reduction was achieved and the Weibull model fitting the survival data well, which contributed to the optimization of microwave pasteurization process. Additionally, microwave promoted the transitions of secondary structures from β-sheet to α-helix and stabilised the system by enhancing the zeta potential value, further improving the emulsifying and foaming properties. The major proteins in LWE were not found to undergo degradation according to the results obtained from SDS-PAGE analysis. The results of this study suggested that continuous flow microwave pasteurization of LWE exhibits potential as a viable alternative to conventional pasteurization methods. Industrial relevanceThe adoption of high-efficiency physical processing methods is imperative for the sustainable and low-carbon advancement of the food industry. This study confirmed the feasibility of continuous flow microwave pasteurization as an alternative to conventional methods for liquid whole egg, addressing key limitations encountered in traditional pasteurization approaches, and the findings offer practical insights for industrial-scale production. Additionally, the development and application of a continuous flow microwave heating system for pasteurizing liquid whole egg provide valuable knowledge for the utilization of microwave treatment in processing high-viscosity and heat-sensitive fluid foods.

Rheology of liquid foods under shear flow conditions: Recently used models.

Proper modeling of flow or viscosity curves as a function of shear rate is a useful tool in any engineering activity. The rheology of foods depends on the composition, processing to which they have been subjected and the state of dispersion in which they are found. Liquid foods are complex biosystems, that show non-Newtonian behavior under flow conditions. This review presents models used in recent decades to describe the experimental rheological behavior of various liquid foods, ranging from Newtonian fluids to the most complex. Some non-Newtonian parameters such as those of the Ostwald-de Waele, Bingham, Herschel-Bulkley, Casson, Cross, and Carreau models are summarized. Examples of thixotropic behavior described by the Weltman and Abu-Jdayil models are also presented. In each model, explanations based on the composition and dispersion state of the food are made. This is useful in innovative processing technologies and for scientists new to the field of food rheology. An attempt is made to exemplify and group the expected behavior for most fluid foods, including some for a dysphagia diet, depending on their composition or the dispersed system formed, which will be useful for professionals who wish to compare reported rheological parameters with those obtained experimentally.

Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case

Pectin is a versatile polysaccharide produced mainly from natural food sources and agro-industrial wastes, adding value to these by-products. For food applications, it is necessary that pectin first interacts with water for technical purposes. As a food additive, pectin acts as a solution thickener and gelling agent for food formulation, even in concentrations of less than 1 (g/100 mL or g/100 g), and it is sufficient to influence food products’ stability, rheology, texture, and sensory properties. Therefore, this review paper attempts to discuss the versability of pectin use, focusing on food application. It starts by showing the chemical structure, the sources’ potential, thickening, and gelling mechanisms and concludes by showing the main applications to the food sector and its rheological properties.

Motion behavior of non-Newtonian fluid-solid interaction foods

The operation object of meal-assisting robots is food with unique rheological properties and complex fluid-solid interactions, which brings great difficulties in the food fetching rate. In this paper, non-Newtonian fluid-solid coupled foods containing thickening gums were investigated by a combination method of experiment and simulation. The viscosity and density of the non-Newtonian fluid were measured by rotational viscometer and densitometer, respectively. The power law model and the Herschel-Bulkley model were used to characterize the shear rheological properties of the fluid foods, respectively. The effects of inclination angle, fetching velocity, and thickening gums on the fetching rate and motion behavior were investigated by a combination method of an explicit algorithm coupling Euler-Lagrange to characterize the fluid-solid interaction relationship. The results show that the non-Newtonian fluid has a higher apparent viscosity at low shear rates for XG: GG = 1:1, however, it has a higher apparent viscosity at high shear rates for XG: GG = 1:2. The consistency index decreases with the temperature increase. It had a larger yield stress for XG: GG = 1:1, which indicated a longer retention of the gel elastic phase when the same shear force was applied. When XG: GG = 1:1, the density of the thickening solution decreases the fastest with the temperature increase. The displacement and velocity of solid particles decrease with the XG proportion increase. This study has reference value for the meal-assisting robot to improve the food fetching rate.

Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree

Computer simulation models were used to study radiofrequency heating of liquid foods moving on a conveyor belt between staggered-through field electrodes of non-uniform electric field distribution. Voltage across the electrodes was estimated using a finite-element model and a one-dimensional model, and these were utilized to simulate heating of tomato puree mixtures of varying dielectric and thermal properties, at various nominal voltages and electrode gaps. The experimental results for volume average temperatures showed good agreement with the outcome of both simulation models. Although the temperature profiles indicate a concentration of heat at the bottom and edges of the bottle, natural convection and the shape of the container helped mitigate heat localization. It was determined that, while simple models could provide accurate volume average temperatures, incorporating convectively enhanced conductivity was necessary to accurately predict temperature distribution. The heating rate was found to decrease with an increase in salt concentration. Industrial relevanceIn-package tunnel pasteurization is preferred over continuous-flow pasteurization for certain commercial products such as carbonated beverages or semi-solid foods of high viscosity. Dielectric heating can be applied in these cases with much lower requirements of floor space, water, and energy, while reducing heat losses and localized overheating. However, the radiofrequency heating of liquid foods has not been extensively studied, especially for in-package thermal treatments. A better understanding of the effect of various processing parameters on temperature distribution and heating rates could support a wider adoption of this technology in industrial processes.

Contact forces and motion behavior of non-Newtonian fluid-solid food by coupled SPH-FEM method.

The non-Newtonian fluid-solid interaction food has complex physical properties and complicated contact force, which brings the greater technical challenge to improving the food fetching rate. In this work, we used the smooth particle hydrodynamics and finite element coupling method for a node-to-surface penalty function contact to characterize the contact forces between non-Newtonian fluid food and solid foods. The shear rheological properties and density of non-Newtonian fluid food, including xanthan gum (XG) and guar gum (GG), were investigated by a viscometer and densitometer, respectively. The results showed that the shear viscosity of non-Newtonian fluid food depends to some extent on the mass ratio of the thickening gums. We investigated the effects of the end-effector with different fetching velocities and different inclination angles, and the nut root powder paste (NRPP) food with different ratios of XG and GG, on the fetching rate, stress-strain, and motion behavior. The results showed that the stress increased with increasing v1 and w; however, the v2 had less effect on the stress. The sparseness of the distribution of solid food was related to the v1 and w, whereas it was less influenced by the v2 . The distribution of solid food became denser in the X-Z plane and sparser in the X-Y plane with increasing inclination angle. The motion behavior of viscoelastic solid foods depended on the mass ratio of XG to GG dissolved in NRPP. The present work can provide a theoretical foundation for meal-assisting robots and robots in the field of food engineering with the task of improving the food fetching rate.

Effect of the chemical composition of fluid foods on the rate of fouling processing during sterilization

Background: This research was motivated by the determination of the sanitation schedule in the heat exchanger area for some products (milk, avocado juice, and orange juice), as well as the inconsistency of the results of previous studies related to the chemical composition of the fouling layer. Objectives: a) to test the effect of raw material composition on the chemical composition of the fouling layer. b) to test microbial growth's effect on fouling's chemical composition (protein). Methods: mathematical derivation of the formation process of Resistant Dirt Factor (Rd) in the form of an Equation; ANOVA was used to test the effect of the dependent variable (protein) and predictor (microbial). Results: a) The composition of the raw material strongly influences the chemical composition of the fouling layer; b) There is a strong effect between microbial growth and protein content as a fouling composition (p&lt;0.05). Conclusion: A strong influence between microbial growth and the composition of the fouling layer (protein) can close the research gap related to the inconsistency of previous research results (fouling layer composition), so there is no prolonged debate.

Magneto-Thermal Coupling Simulation of Flowing Liquid Induction Heating through Static Mixer-Type Susceptors

As a new non-contact heating technology, induction heating technology has very broad application prospects in the field of fluid food heating. However, its application is inevitably affected by the heat concentration caused by uneven energy distribution. The uneven temperature distribution of the heating process will lead to the decrease in the quality of heating products. Therefore, based on the previous research, in order to improve the uniformity of heat distribution in the heating process, this study selected the susceptor with the greatest potential for efficient and the most uniform heating fluid to carry out the coupling simulation of electromagnetic heat transfer. The susceptor was simulated and optimized in three aspects: different power comparisons, the influence of structural change on temperature distribution uniformity, and the influence of physical property change of metal material on temperature distribution uniformity. The results show that the simulation results are in good agreement with the experimental results, and the error between the experimental and simulation values of the outlet temperature at Kelvin temperature is less than 0.18%. The change of geometric structure had a great influence on the uniformity of temperature distribution, and the uniformity of temperature distribution was inversely proportional to the conductivity. During the simulation, the temperature of the fluid heated by the susceptor was increased from 284.75 K to about 333K. The temperature distribution of the fluid at the outlet of the susceptor was uniform, and the temperature difference was about 1 K.

Covalent interactions between rabbit myofibrillar proteins and quercetin: A promising approach to enhance protein antioxidant capacity and thermal stability

Meat-derived protein is suitable for converting into medical fluid food because of its high nutritional value, but industrial heat-treatment is easy to lead to fluid protein aggregation and sedimentation. The pH-shift method was utilized for production of rabbit myofibrillar proteins (MPs)-quercetin conjugates to enhance MPs thermal stability. The MPs-quercetin conjugates showed improved in water solubility compared to free quercetin (from 3.64 μg/mL to 54.83 μg/mL at 100 μmol/g protein), thus elevating the antioxidant capacity. The conjugates simultaneously imparted MPs to better thermal stability, as the quercetin concentration increased, the solubility of heat-treated MPs increased from 18.34% to 80.53% while high quercetin concentration (100 μmol/g protein) caused a decrease in solubility (68.33%, p < 0.05) due to excessive cross-linking of the myosin head and tail. Nano LC-ESI-MS/MS confirmed the amino acids conjugated with quercetin mainly included lysine and arginine, but less conjugated with sulfur-containing amino acids. Enhanced thermal stability was related to the steric hindrance provided by MPs-quercetin aggregates with different molecular weights. Quercetin could also mask the hydrophobic groups on the surface of MPs and enhance the hydrophilicity of protein, thus contribute critically to the dispersion stability after heating.

Laser beam technology interventions in processing, packaging, and quality evaluation of foods

Laser emits light using an optical amplification process that is based on the stimulated emission of electromagnetic radiation. Thermal and non-thermal approaches are used in laser material processing. Some of the characteristics of lasers that make them beneficial for food processing are their ability to produce consistent heating, perfect control over the energy supply, the accuracy of spatial placement of the energy, and precise localized heating. Laser is a novel food processing method that can aid with precision cooking. In conjunction with the food layered manufacturing method, the laser cooking method can be used to print three-dimensional (3D) food formulations. In the food packaging sector, laser welding technology has been applied in the film joining process, such as in the flow pack packaging process or in hermetically sealed containers/cans. Soluble solid content and firmness of food products were determined using a laser light backscattering imaging technique. Laser-backscattering technology has also been discussed to model and quantify food attributes, as well as to help in the processing of solid and fluid food matrices. The practice of lasers in the processing of foods, packaging technology, microbial suppression, and food quality evaluation are discussed in this study.

A Study was Under taken to Assess the Effectiveness of Structured Teaching Program on Knowledge Regarding Various Methods to Check the Placement of Nasogastric Tube in Patients among Student Nurses

The normal healthy adult can consumes food orally. Patients who are unconscious, surgery on throat, paralysis of soft palate, requires nasogastric tube feeding. In hospitals, nutrition may refer to the food requirements of patients, including nutritional solutions delivered via an IV (intravenous) or fluid food delivered by Nasogastric tube. It refers to the process of placing a soft plastic Nasogastric through a patient’s nostril, past the pharynx down the esophagus in to the patient stomach. The most common indication for inserting a Nasogastric tube is to deliver tube feeding to patients when they are unable to eat especially, Patient who have undergone neck or facial surgery or patient on mechanical ventilation. It is used to empty the stomach when accidental poisoning or drug overdose has occurred, and it is also used to remove air that accumulate in the stomach during cardio pulmonary Resuscitation. It is used to remove the stomach content after major trauma or surgery to prevent aspiration of the stomach content. Placing Nasogastric tube helps to prevent Nausea and vomiting by removing stomach contents and preventing distension of the stomach other a patient has a bleeding ulcer, bowel obstruction, or other gastrointestinal disease. It helps to be inserted to take samples of stomach contents for laboratory studies and to test for pressure of the gastrointestinal tract. Materials and Methods: A quasi-experimental single group pre-test post-test design to evaluate the effectiveness of structured teaching program on knowledge regarding various methods to check the placement of nasogastric tube in patients. The study conducted on 50student nurses. Data was collected in the month of August - September 2022. Data was collected using structured questionnaire to evaluate the effectiveness of structured teaching program on knowledge regarding various methods to check the placement of nasogastric tube in patients. Results: The data revealed that, the significant level stated as P&lt;0.05. Overall pre-test mean score was 16.92. The overall post-test mean score was 26.32. The comparison was analyzed by using paired ‘t’ test and value was 23.20. This was found statistically significant at &lt; 0.05 level of degree of freedom. Then final findings were associated with demographic variable in educational status was significant and other demographical variable such as age, gender, current residence, previous source of information was not significant. Conclusion: After the detailed analysis of the study it shows that structured teaching program on knowledge regarding various methods to check the placement of nasogastric tube is effective in enhancing knowledge about same among student nurses. A relationship between the students and the teachers helps to empower the knowledge in the students to deal adequately with the patients with nutritional needs.

Insights into the effects of dynamic high-pressure microfluidization on the structural and rheological properties of rapeseed protein isolate

The application of dynamic high-pressure microfluidization (DHPM) provides interesting modifications in food structures. However, the effects of DHPM on the structural and rheological properties of rapeseed protein isolate (RPI) were scarcely investigated. In this study, the average hydrodynamic size of RPI treated by DHPM significantly declined from 239.2 nm to 170 nm with the pressure and time rising to 60 MPa and 2 min. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis found that DHPM did not affect the molecular mass of the RPI. The changes in the intrinsic fluorescence and circular dichroism spectra showed that tertiary and secondary structures of RPI were altered, as proved by the higher fluorescence intensity and greater conversion of random coils and β-sheets into α-helices compared with the control (unprocessed RPI). The spatial unfolding of the RPI structure and the dissociation of chemical bonds influenced its rheological behavior. All RPI suspensions (15%, w/v) processed by DHPM had lower apparent viscosity, moduli, higher gelling temperature (up to 69.7 °C) than control, and the differences in rheological performance were closely dependent on the treatment pressure and time. In conclusion, through this study of the effects of DHPM on RPI, DHPM was shown to be a potential method for modifying proteins and reducing the consistency of high-protein fluid foods.

Influence of Fluid Food Viscosity on Internal Flow Characteristics of Conveying Pump.

A fluid food conveying pump is used to convey edible or nutritional fluids and semi-fluids (containing suspended soft and hard particles and with different viscosities), such as water, glycerin, yogurt, and juice concentrate. Since different fluid food have different viscosities, the internal flow characteristics and conveying performance of food conveying pump are greatly affected by viscosity. To obtain the influence law of fluid food viscosity on the internal flow characteristics of the pump, the internal flow characteristics of food conveying pump when conveying food of 4 different viscosities (water, glycerin, 67.2 °Bx wild jujube juice, and 71.0 °Bx haw juice) were compared and observed in this study. The results showed that, with the increase in food viscosity, the overall flow loss in the pump, the entropy generation, and the proportion of total entropy generation in the pump chamber increase, but the conveying performance of the food conveying pump gets worse; however, the pressure pulsation intensity caused by static and dynamic interferences decreases with the increase in viscosity.