Storage Of Powders Research Articles

Metabolism and transcriptional response mechanisms insight into the Lacticaseibacillus paracasei under the intervention of milk powder storage by-products

To explore the influence of milk powder storage by-products on the probiotic activity, Lacticaseibacillus paracasei JY025 fortified milk powder was used to evaluate the change of bacterial activity and the accumulation of Maillard and lipid oxidation by-products during long-term storage. Based on the above results, this study further clarifies the effect mechanism of milk powder by-products on the metabolism and transcriptional response of Lacticaseibacillus paracasei JY025. The results of the strain JY025 growth ability and its metabolic ability of various carbon sources under different by-product interventions indicated that the Maillard by-products (higher concentrations) and the lipid oxidation by-products inhibit the growth metabolic of Lactobacillus. The transcriptomic analysis of strains under different interventions further suggested the intervention of Maillard by-products with a specific concentration improve the ability of Lactobacillus to utilize carbohydrates, which helps to provide additional energy and improve the tolerance of Lactobacillus to lipid oxidation by-product stress.

Optimization and Storage Stability of Milk–Date Beverages Fortified with Sukkari Date Powder

This study aims to determine the feasibility of creating a date–milk beverage with nutritional and antioxidant benefits and determine the optimal formulation and storage conditions to preserve its quality. Date powder–milk beverages with 0%, 10%, 15%, 20%, and 25% weight/weight (w/w) dates were refrigerated at 1 °C and 5 °C for 10 days to evaluate their nutritional and antioxidant activities. The investigation showed that response surface methodology models accurately represented experimental data. Date powder concentration, storage period, and storage temperature all negatively affected pH, which ranged from 6.45 to 7.09, close to but surpassing the optimum pH. The beverage’s total dissolved solids (TSS) declined after 10 days, with no notable changes as the storage temperature rose from 1 °C to 5 °C. Increasing date powder concentrations resulted in darker beverages, with a color change (ΔE) ranging from 12.93 to 35.55. All variables showed a considerable increase in dietary fibers in milk–date beverages. Phenolic levels of 9.7 to 10.05 gallic acid equivalent (GAE)/gram dry weight are preserved by colder storage temperatures and greater date concentrations. During storage, antioxidant activity considerably increased (p < 0.001) for all date concentrations, but did not change with temperature. On the tenth day of storage, high-temperature storage and low date powder content increased colony counts (6.22 log10 CFU/mL). This study suggests that adding dates to dairy-based beverages creates nutritional drinks without additives, processed sugars, or preservatives that customers like. Thus, the optimal storage conditions for date–milk drinks were achieved at a date percentage of 25% w/w and a storage temperature of 1 °C for 10 days.

Survival and development of Cadra cautella (Walker) (Lepidoptera: Pyralidae) on cocoa bean and cocoa powder

The almond moth Cadra cautella (Walker) is a notable stored product pest which can cause detrimental loss on stored cocoa. Cocoa can be stored in bean and powder forms. The information about survival and development of C. cautella on stored cocoa is limited. This research aimed to determine the effect of cocoa powder and cocoa bean in the storage against the survival and development of C. cautella. This research was conducted in Plant Pests Laboratory, Department of Plant Pests and Diseases, Faculty of Agriculture, Universitas Brawijaya. This research consisted of two treatments namely cocoa bean and cocoa powder with no choice method and repeated six times. The observed variables were number of larvae, pupae, male and female almond moth of F1 progeny, and developmental time of this insect. The t-test analysis was applied to determine the treatment effect. Results showed that the number of larvae, pupae, adult males and females of F1 progeny cultured on cocoa powder were significantly higher than on cocoa bean. The total developmental time and life cycle of almond moth were shorter on cocoa powder than on cocoa bean. Therefore, to store cocoa in powder form is riskier to the almond moth infestation rather than in bean form. Hence, it is suggested to take more concern on the cocoa powder storage better in order to minimize the almond moth infestation.

Colorimetry method for nitrocellulose powder charge monitoring system

Nitrocellulose powders are unstable chemical compounds. Over time, the consumer properties of the powder charge can change so much that the charges will not only be unsuitable for their intended use, but also become dangerous for personnel and the barrel system. This is associated with the problem of establishing the terms of safe storage of powders and their operational suitability, the need for a constant system for monitoring their condition. However, in developed NATO countries, there is practically no system for monitoring powder charges throughout their entire shelf life. Some countries have some components of the above-mentioned system, but its elements do not fully cover the entire spectrum of the state of powder charges. For the monitoring system to work effectively, informative indicators are needed that allow determining the state of powder charges without the use of complex diagnostic equipment. One of such indicators is the color of the surface of the powder element. In this study, an automated method for assessing the quality of nitrocellulose powder charges by the color of their surface for further use as intended was developed. The use of this method will significantly reduce the time of assessment and decision-making by experts, and eliminate subjectivity. In addition, the method will allow creating a database of powder charges for further monitoring of their condition throughout the entire life cycle. To confirm the reliability and adequacy of the developed method, an experimental study was conducted. The study data showed that the proposed hypothesis is true, namely, during storage, nitrocellulose powder charges change the color of their surface, and it is possible to determine their shelf life

Inhibition of bleaching of stored red hot pepper through appropriate postharvest technologies and practices

The colour qualities of hot red pepper are the major issue in pepper value chain. Due to poorly coordinated scientific evidence, information on the factors causing colour loss and the inhibition mechanism is not well known. Therefore, this review paper aimed to summarize the inhibition mechanism of stored red hot pepper bleaching through appropriate postharvest technologies and practices. The information in this paper was gathered from a variety of sources, including journal articles, books, book chapters, workshop proceedings, FAO reports, and AOAC official methods of analysis. According to these studies, carotenoids, surface colour, and extractable colour (ASTA value) are the primary colourants that define hot red pepper. The findings demonstrate that low-temperature drying methods, such as open sun drying, are best for preserving the red hot pepper powder’s colour quality, while higher temperatures cause the colour to darken. Blanching, the use of desiccants (CaCl2), and chemical dipping are pretreatments that preserve the best colour quality by hastening the drying time. Similarly, storage of red hot pepper powder at lower temperatures (5oC) resulted in less colour degradation. In other words, materials used for packaging that have a high barrier to light, moisture, and air, such as laminated aluminium, amber or black polyethylene, and high-density polyethylene, maintained a higher level of colour quality. Through their influence on drying and processing times, breeding technologies, varieties, and maturity level also impact colour quality. In conclusion, the colour quality of red hot pepper is highly influenced by environmental, biological, and processing methods. It is, therefore, critical to use appropriate drying and pretreatment techniques, storage time, well-managed storage temperature, appropriate processing methods and packing materials, and improved agronomic practices for the sustainable management of colour fading and adulteration that can occur throughout the value chain.

Effects of moisture content and packaging on color stability of red pepper (Capsicum annuum L.) powder.

The color stability and quality changes of red pepper powder of various initial moisture content (7%, 10%, and 13%) and packaged with different materials, low-density polyethylene (LDPE) and nylon layered polyethylene (Ny/PE) film pouches or plastic and glass bottles, were compared during storage at 20°C for 126days. In the 7% moisture content sample packaged in LDPE film and plastic bottles, the L* and b*-values increased from 48.2 ± 0.7 and 15.4 ± 1.1 to 65.2-65.9 and 29.5-30.3, respectively, while the a*-value decreased from 26.1 ± 0.7 to 14.2-15.9, indicating a noticeable color change from red to orange. However, the decrease in the capsaicinoid and free sugar content of red pepper powder over time was found to have no significant correlation with moisture content and packaging type. As a result, the color change during the long-term storage of red pepper powder was greatly influenced by the initial moisture content and gas permeability of the packaging material.

The Effect of Japanese Papaya Leaf Powder (Cnidoscolus aconitifolius) as a Natural Preservative of Block Fish During Cold Temperature Storage

Mackerel (Rastelliger Sp.) is a small pelagic fish commonly consumed as a source of animal protein. Due to its high susceptibility to spoilage, effective storage and the use of natural preservatives are essential to extend its shelf life. Japanese papaya leaf powder, which contains alkaloids, flavonoids, tannins, and saponins, has potential as a natural preservative due to its antimicrobial properties. This study aims to evaluate the optimal combination of Japanese papaya leaf powder concentration and storage duration on the quality of mackerel stored at low temperatures. A completely randomized factorial design was employed, with two factors: the concentration of Japanese papaya leaf powder (0%, 6%, 8%, and 10%) and storage duration (0, 2, 4, and 6 days). Data were analyzed using ANOVA at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) at the same significance level. The results indicated that the best treatment combination was 10% Japanese papaya leaf powder and 4 days of storage. This combination yielded a moisture content of 64.51%, a total microbial count of 6.6 cfu/g, a total volatile basic nitrogen (TVBN) level of 23.28 mg/100g, a pH of 5.34, a trimethylamine (TMA) level of 6.15 mg/100g, and a water holding capacity (WHC) of 53.11%. The organoleptic assessment showed that the mackerel maintained acceptable color and aroma, indicating effective preservation.

Heat-stable whey protein isolate made using isoelectric precipitation and clarification

Residual lipids (RL) in whey protein isolate (WPI) are detrimental to optimal functional applications (e.g., foaming and low turbidity) and contribute to off-flavor development during powder storage. The objective of this research was to prepare an experimental WPI by removing RL without using the traditional microfiltration process and compare its properties with commercially available WPI made using microfiltration and some other whey powders. We hypothesize that by adjusting the pH of whey to <5.0, we would be close to the isoelectric point of any remaining denatured proteins (DP) and phospholipoproteins (PLP), and therefore reduce electrostatic repulsion between these molecules. Furthermore, demineralization of the acidified whey protein solution by UF combined with diafiltration (DF) should reduce ionic hindrance to aggregation and thereby help with the aggregation of these DP as well as most RL; centrifugation or clarification could be used to remove these materials. Calcium should also be more extensively removed by this approach, which should improve the heat stability of the experimental WPI. Demineralization was achieved on a pilot scale by acidifying liquid (cheese) whey protein concentrate containing 34% protein (WPC-34) to pH 4.5 using HCl, and UF of the whey protein solution along with extensive DF using acidified (pH ∼3.5) reverse osmosis filtered water. Demineralized whey protein solution was adjusted to various combinations of pH (4.1-4.9), conductivities (500-2,000 μS/cm), and protein concentrations (1%-7%) and then centrifuged at 10,000 × g for 10 min. The effective sedimentation (precipitation) of RL in these treatments was estimated by measuring the turbidity of the supernatants. Maximum precipitation was observed at pH 4.5 to 4.7. Reducing conductivity via UF/DF increased the precipitation of RL due to reduced ionic hindrance to aggregation. Maximum sedimentation of RL was observed at protein concentrations ≤3% because of a higher density difference between the precipitate and serum phase. Analysis by sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis confirmed the sedimentation of phospholipoproteins, caseins, and DP upon isoelectric precipitation at pH ∼4.5, while native whey proteins or undenatured whey proteins remained soluble in the supernatant, unaffected by the pretreatment. To scale up the process, 750 L of fluid WPC-34 was acidified and demineralized by UF (volume concentration factor = 1.35) and DF until the permeate solids reached 0.1% (when desired demineralization was achieved), clarified using a pilot-scale desludging clarifier to remove RL, neutralized, ultrafiltered to concentrate the protein, and then spray-dried to produce an experimental WPI (91% protein and 1.8% fat on a dry basis [db]). In another trial, demineralized UF concentrate was clarified by gravity sedimentation and the supernatant was neutralized, ultrafiltered, and spray-dried to produce a second experimental WPI (91% protein and <1% fat db). These experimental WPI powders were compared with several commercially available WPI powders to assess functional properties such as solubility, heat stability, foamability and foam strength, gelation, and sensory attributes over accelerated storage. Experimental WPI had excellent functional properties, had low turbidity, were highly heat stable, and only developed very slight-to-slight off-flavors upon accelerated storage, and their properties were comparable to the WPI manufactured commercially using microfiltration even after accelerated storage.

Stability and bioactivities evaluation of analytical grade C-phycocyanin during the storage of Spirulina platensis powder.

C-phycocyanin (C-PC) is a natural high-value blue phycobiliprotein from Spirulina platensis, which has wide biological applications in food, pharmaceutical, and cosmetics. However, the freshness of S. platensis powder (SPP) materials and C-PC purification play critical roles in evaluating the stability and bioactivities of C-PC, which severely affect its commercial application. This study investigated the effect of spray-dried SPP freshness on the biofunctional activities of analytical grade C-PC (AGC-PC). The yield of AGC-PC extracted from spray-dried SPP could reach 101.88mg/g (75% recovery ratio) after purification by reversed phase high-performance liquid chromatography (RP-HPLC) system. The half-life period (t1/2 ) of AGC-PC stability at 60°C and 8000 lux light could remain 171.70min and 176.11h within 6 months storage of spray-dried SPP. The emulsifying activity index (EAI)and foaming capacity (FC) of AGC-PC from fresh-dried SPP showed maximum values of 68.64 m2 /g and 252.9%, respectively. The EC50 of AGC-PC from fresh spray-dried SPP on 2,2-diphenyl-1-picrylhydrazyl (DPPH)and 2,2'-azinobis(3-ethylbenzothiazoline -6-sulfonic acid (ABTS+·) scavenging activity could reach 63.76 and 92.93mg/L, respectively. The EC50 of AGC-PC from fresh spray-dried SPP on proteinase inhibition and anti-lipoxygenase activity were 302.96 and 178.8mg/L, respectively. The stability and biofunctional activities of AGC-PC remained stable within 6 months storage of SPP, and then rapidly decreased after 9 months storage due to the disintegration of the trimeric (αβ)3 and hexameric (αβ)6 forms of C-PC. It is concluded that the optimal storage period of SPP for preparation of AGC-PC in commercial use should be less than 6 months. PRACTICAL APPLICATION: The C-phycocyanin (C-PC) from dried Spirulina platensis powder (SPP) has been widely applied in food nutritional, florescent markers, pharmaceuticals, cosmetics, etc, due to its blue color, fluorescence, and antioxidant properties. However, the effect of dried SPP freshness on the stability and functional activity of C-PC has been rarely reported. This study found that the thermostability, photostability, emulsifying, antioxidant, and anti-inflammatory activities of analytical grade C-PC (AGC-PC) significantly decreased after 6 months storage of SPP. Based on investigations, we have proposed that the suitable storage time of dried SPP for preparation of AGC-PC in commercial application should be within 6 months.

Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria

Nutrient-dense colostrum can be employed as a functional food ingredient. This work aimed to produce novel functional probiotic Cream cottage cheese (FPC) using probiotic (ABT) culture and bovine colostrum powder (BCP) at levels of 1, 2, and 3%. Physicochemical and functional properties (antioxidant activity, fatty acid profile, and antibacterial activity) were analyzed. The outcome revealed that hardness, cohesiveness, and gumminess were increased while springiness and chewiness were decreased for the treated cheeses. In FPC, medium-chain fatty acids were the predominant forms, followed by short- and long-chain fatty acids, polyunsaturated (PUFA), and small amounts of monounsaturated (MUFA). The antioxidant activity of all the cheese samples was significantly (P < 0.05) increased by increasing the quantity of colostrum powder and lengthening storage time. Color parameters were influenced by enrichment with BCP, whether in fresh or stored samples. With the addition of BCP, the growth of lactic acid bacteria and Bifidobacteria was enhanced, whereas that of pathogenic bacteria, mold and yeast, and coliform groups was inhibited. Cheeses fortified with 2% BCP had significantly higher score values than those in the other treatments. Therefore, it could be concluded that cottage cheese fortified with 2% BCP has high nutritional value and health benefits.

Influence of packaging materials on storage of shatavari (Asparagus racemosus Willd.) root powder

The experiment was conducted at the Department of Post Harvest Technology, KRC College of Horticulture,Arabhavi, Belagavi district, Karnataka, India during 2020-21 to find out the suitable packaging material for storage ofshatavari root powder in Factorial Completely Randomized Design with two factors (types of roots and packagingmaterials). Different packaging materials viz., aluminium pouch, polyethylene lined aluminium pouch and polypropylenepouch were used for packing of shatavari root powder. Magnesium silicate, an anticaking agent was used at 1.00 and 1.50per cent concentration to avoid the caking of powder and vacuum packaging were also tried for these different packagingmaterials for storage of shatavari root powder without anticaking agent. The minimum moisture content (7.64%), wateractivity (0.550), L value (63.76) was noticed in yellow roots after three months of storage whereas maximum moisturecontent (8.10%), water activity (0.561) and L value (67.68) was observed in white root after three months of storage.Shatavari powder packed in polyethylene lined aluminium (laminated) pouch with vacuum recorded lower moisture content(6.25%), water activity (0.416), a* value (2.72), maximum L value (72.33) and b* value (19.82) followed by polyethylenelined aluminium pouch with 1.5 per cent magnesium silicate. The polyethylene lined aluminium pouch with vacuumcondition or 1.5 per cent magnesium silicate proved better for storage of shatavari root powder.

Numerical studies on the propagation of iron dust flames in confinement

Iron powder is a promising alternative fuel owing to its high energy density, non-volatile combustion, and recyclability using green hydrogen. For the safe storage, transportation, and use of iron powder as a reactive energy source, the physical mechanisms behind pressurising dust flames in explosions must be understood. Here, we study the propagation of one-dimensional iron dust flames in confinement using an Euler–Lagrange framework with reflective adiabatic boundary conditions. The gas phase is described by the compressible Navier–Stokes equations, and heterogeneously burning iron particles follow the parabolic rate law for solid-phase oxidation, and diffusion-limited combustion during liquid-phase combustion. We demonstrate that the pressurisation in a closed vessel leads to an increase in unburnt gas density, decelerating flame propagation via a decrease in thermal diffusivity. Flames through dust suspensions at concentrations above the thermodynamic limit are quenched, while for concentrations near the quenching limit, flames are quenched before re-ignition. The trajectories of particles and gas parcels demonstrate that particles are strongly entrained in the gas streams, causing fluctuations in local dust concentrations. The transient evolution of flame speeds in confinement is used to inform a pressure-rise model, which predicts the time to peak pressure in a 20-L vessel with good agreement to experimental measurements. Our insights provide mechanistic understandings about dust flame propagation under pressurising conditions, particularly relevant to the informed design of explosion protection measures.

Storage stability and anti-caking agents in spray-dried fruit powders: A review

Fruit powders possess numerous benefits compared to fresh raw materials, i.e., extended shelf-life, convenient transportation and storage, a wide range of applications, etc. Nonetheless, the storage time of fruit powders depends on such factors as storage conditions, packaging, etc.&#x0D; This review suggests a comprehensive analysis of articles, reviews, reports, and books indexed in Scopus, Web of Science, and eLIBRARY.RU, as well as reported at conference proceedings and other scholarly resources in 2005–2022.&#x0D; Due to their high hygroscopicity, powders tend to absorb moisture from the environment and become prone to caking. Anticaking agents can prevent powders from this process. Different packaging materials also affect the compounds and properties of fruit powders. Accelerated degradation and temperature models can predict shelfp-life. This review featured the effectiveness of different anti-caking agents, as well as the impact of various packaging methods on the storage of powders. Calcium phosphate demonstrated excellent anti-caking properties, reduced hygroscopicity, and enhanced flowability. Aluminum laminated packaging proved effective in protecting powders during storage. As the storage time increased, powders demonstrated only a slight increase in moisture content. Their L* value (light to dark) and b* value (yellow to blue) decreased while the a* value (green to red) and the total color change increased. Caking increased as the flowability, pigment content, and antioxidant content went down.&#x0D; The review has practical implications for developing new technologies aimed at prolonging the storage time of spray-dried fruit powders.

Yenilebilir yılan pancarı (Arum maculatum) yumru tozu enkapsülasyonu

Cuckoopint (Arum maculatum), an edible wild plant species, grows in Asia, Europe, and North Africa. The aerial parts of the plant are consumed as food. The plant's tubers are used in traditional folk medicine to treat gastrointestinal disorders. When consumed fresh, the plant's tubers have a toxic effect, and the dried form is safe if it does not exceed a certain amount. Tuber powders can also have a poisonous effect when taken in excessive amounts accidentally and unconsciously. In this study, it was investigated whether it is possible to prepare the powder obtained by drying the tubers of the edible wild plant A. maculatum by encapsulating it with chitosan, an edible, biocompatible, mucoadhesive polysaccharide, in specific doses. A. maculatum-chitosan microcapsules were prepared with A. maculatum tuber powder and chitosan. The effects of medium parameters such as pH, temperature, and ionic strength on the microcapsules' structural integrity and release properties were investigated. Encapsulation of tuber powders prepared in specific formulations into microcapsules can help prevent accidental overdose by the public. Commercial storage, transport, and marketing of cuckoopint tuber powder may be possible through encapsulation.

Insight to evolution of particle size and penetration resistance of Ca(OH)2/CaO powder bed for thermochemical energy storage

During the Ca(OH)2/CaO thermochemical energy storage process, the cyclability of reactions and the consolidation properties of powder storage are important issues to consider. In this study, experiments were conducted to assess the evolution of reaction conversion, particle size and penetration resistance of Ca(OH)2/CaO powder fixed bed. The results revealed that the final conversions of both the hydration and dehydration reactions stabilized between 70 and 80%. The particle size distributions of Ca(OH)2 increased initially and then decreased with the increasing cycle number and degree of dehydration. The dehydration conversion was the dominant factor for changing Ca(OH)2 bed penetration resistance force. The particle size and penetration resistance of the CaO bed remained stable during long-term storage at high temperatures. The theoretical analysis of the inter-particle forces agreed with the trend of the experimental results, with particle size and moisture content being the main factors affecting cohesion.

Effect of humid atmosphere on the microstructure and mechanical properties of a PM Ni-based superalloy: From powders to bulk alloys

Understanding the effects of powder storage condition is helpful to improve the mechanical properties of powder metallurgy (PM) and additive manufacturing (AM) superalloys. In this work, nickel-based FGH96 superalloy powders were stored under ambient air (relatively dry) and humid (25 °C/95%RH and 90 °C/95%RH) atmospheres and then consolidated by hot isostatic pressing (HIP). The powders and corresponding bulk alloys were characterized by XPS, OM, FESEM, EPMA, EBSD, and TEM. The results indicate that the humid atmosphere mainly affects the gas content, chemical state, and oxide/hydroxide layer thickness of powders, leading to highest values of oxygen content (~450 ppm), hydrogen content (~25 ppm), and NiO/Ni(OH)2 thickness (~13.9 nm) for 90 °C/95%RH powders, and further forms much severe prior particle boundaries (PPBs) defects in HIPed alloy. The detrimental PPBs are composed of large-sized γ', MC carbides-(Ti, Nb)C, Al2O3 and ZrO2 oxides. In comparison with ambient air powders compact, the strength of 90 °C/95%RH powders compact is unexpectedly increased, which is due to the internal grains pinned inside the original particle boundaries by higher severity degree of PPBs, and leads to the increase of grain boundary strength. Meanwhile, the ductility is significantly decreased, because the fracture mode transited from ductile transgranular fracture to brittle inter-particle debonding. The study reveals the relationship between humid atmosphere and properties of both powders and bulk alloys, and intends to obtain good combination of strength and ductility for PM Ni-based superalloys.

Effect of packaging materials on lycopene vitamin C and water activity of dried tomato (Lycopersicon esculentum Mill.) powder during storage.

In this work, a storage study was conducted to find suitable packaging material for tomato powder storage. Experiments were laid out in a single factor completely randomized design (CRD) to study the effect of packaging materials on lycopene, vitamin C moisture content, and water activity of tomato powder; The factor (packaging materials) has three levels (low-density polyethylene bag, polypropylene bottle, wrapped with aluminum foils, and packed in low-density polyethylene bag) and is replicated three times. During the study, a twin layer solar tunnel dried tomato slices of var. Galilea was used. The dried tomato slices were then ground and packed (40 g each) in the packaging materials and stored at room temperature. Samples were drawn from the packages at 2-month interval for quality analysis and SAS (version 9.2) software was used for statistical analysis. From the result, higher retention of lycopene (80.13%) and vitamin C (49.32%) and a nonsignificant increase in moisture content and water activity were observed for tomato powder packed in polypropylene bottles after 6 months of storage. For low-density polyethylene packed samples and samples wrapped with aluminum foil and packed in a low-density polyethylene bag, 57.06% and 60.45% lycopene retention and 42.9% and 49.23% Vitamin C retention were observed, respectively, after 6 months of storage. Considering the results found, it can be concluded that lycopene and vitamin C content of twin layer solar tunnel dried tomato powder can be preserved at ambient temperature storage by packing in a polypropylene bottle with a safe range of moisture content and water activity levels for 6 months.

Investigating the compressibility and flowability of cocoa powders: A solution for chocolate industry

AbstractThe flowability and compressibility properties were determined for two types of cocoa powders, which are used commercially in chocolate industries; alkalized and natural cocoa powders. Physical and flow properties have a very significant role in the flow behavior, which relates to the handling, transportation, and storage of bulk powders. Throughout the research, it was observed that the properties of both cocoa powders are similar. The objectives of this work are to compare the compressibility and flowability between alkalized and natural cocoa powders and to design the minimum opening size of hopper for mass flow based on their flow properties. Jenike's mathematical methodology is applied during the research for the design of conical hoppers for mass flow. Besides, powder flow analysis using powder flow analyzer is one of the testing methodologies in this research. In addition, direct shear box tests were performed with three different normal stresses. The alkalized cocoa powder needs 1.366 m in diameter for the opening of the hopper, while the natural cocoa powder needs 1.531 m. From the results of the study conducted, it was concluded that both cocoa powders are very cohesive and have poor flow properties. This research reveals that the physical and flow properties of two main types of cocoa powder contributed a lot to the process of hopper design, enhance process understanding, and also applicable for analyzing the powder behavior at any stage in industry.Practical applicationsCocoa powder is the essential ingredient of chocolate manufacturing and other food industry having a chocolate‐like flavor including beverages, biscuits, desserts, and so forth. In chocolate industry, the flow behavior of cocoa powders can affect manufacturing efficiency, which directly affects the production capacity and product quality in terms of its weight and content uniformity. In this study, the critical design parameters such as hopper angle and size of opening were determined to improve the flowability of cocoa powders when passes through hopper. The findings of the present study make it possible for an accurate estimation of a correct intersection with the hopper flow factor line and effective angle of internal friction (δ), extrapolating the powder flow function ff curve to obtain hopper opening size for each cocoa powder for better flowability.

Step-by-Step Guide for Synthesis and Delamination of Ti3 C2 Tx MXene.

To advance the MXene field, it is crucial to optimize each step of the synthesis process and create a detailed, systematic guide for synthesizing high-quality MXene that can be consistently reproduced. In this study, a detailed guide is provided for an optimized synthesis of titanium carbide (Ti3 C2 Tx ) MXene using a mixture of hydrofluoric and hydrochloric acids for the selective etching of the stoichimetric-Ti3 AlC2 MAX phase and delamination of the etched multilayered Ti3 C2 Tx MXene using lithium chloride at 65 °C for 1 h with argon bubbling. The effect of different synthesis variables is investigated, including the stoichiometry of the mixed powders to synthesize Ti3 AlC2 , pre-etch impurity removal conditions, selective etching, storage, and drying of MXene multilayer powder, and the subsequent delamination conditions. The synthesis yield and the MXene film electrical conductivity are used as the two parameters to evaluate the MXene quality. Also the MXenes are characterized with scanning electron microscopy, x-ray diffraction, atomic force microscopy, and ellipsometry. The Ti3 C2 Tx film made via the optimized method shows electrical conductivity as high as ≈21,000 S/cm with a synthesis yield of up to 38 %. A detailed protocol is also provided for the Ti3 C2 Tx MXene synthesis as the supporting information for this study.

Moisture sorption isotherms and storage study of spray-dried probiotic finger millet milk powder

Moisture sorption isotherms provide information on the interaction between food and the storage environment. The sorption isotherms of spray-dried probiotic finger millet milk powder were studied with different salt solutions at different temperatures (25–45 °C). The storage behavior and quality parameters of the powder were characterized at different storage conditions and packaging materials. The isotherm data were tested with empirical models. The Peleg model was best fitted for the sorption isotherm study at 25 °C with the highest adj. R2 (0.999) confirming type III isotherm. The powder flow properties were in an acceptable range. The powder stored at 4 °C and 25 °C exhibited 56 and 35 days of shelf life, respectively, with acceptable probiotic viability of 6 log CFU/g. A laminated aluminum pouch was best suited as a packaging material to store the probiotic powder. The results could be adopted for the packaging and bulk storage of probiotic finger millet milk powder.