Factors Influencing the Freeze‐Thaw Stability of Emulsion‐Based Foods

Many of the sauces used in frozen meals are oil‐in‐water emulsions that consist of fat droplets dispersed within an aqueous medium. This type of emulsion must remain physically and chemically stable throughout processing, freezing, storage, and defrosting conditions. Knowledge of the fundamental physicochemical mechanisms responsible for the stability of emulsion‐based sauces is needed to design and fabricate high‐quality sauces with the desired sensory attributes. This review provides an overview of the current understanding of the influence of freezing and thawing on the stability of oil‐in‐water emulsions. In particular, it focuses on the influence of product composition (such as emulsifiers, biopolymers, salts, and cryoprotectants), homogenization conditions, and freezing/thawing conditions on the stability of emulsions. The information contained in this review may be useful for optimizing the design of emulsion‐based sauces for utilization in commercial food products.     

Management and design implications of a mathematical model of a rapid gravity sand filter backwash

A model has been proposed and tested describing the removal of water from the bed surface of a rapid gravity sand filter during a backwash. The model can be used in design to predict the minimum height of the weir above the expanded bed required to prevent media loss and also the minimum length of time for a backwash to obtain a clean bed.     

Novel filtration mode for fouling limitation in membrane bioreactors

A novel filtration mode is presented to reduce fouling propensity in membrane bioreactors (MBR). During this mode, an elevated high instantaneous flux (60Lm(-2)h(-1)) is initially applied for a short time (120s), followed by a longer filtration (290s) at lower flux (10.3Lm(-2)h(-1)) and a backwash in each filtration cycle. The mixed mode is expected to limit irreversible fouling as the reversible fouling created during the initial stage appears to protect the membrane. Hydraulic performance and the components of foulants were analyzed and compared with conventional continuous and backwash modes. It was found that the mixed mode featured lower trans-membrane pressure (TMP) after 24h of filtration when compared to other modes. The mixed mode was effective in preventing soluble microbial products (SMP) attaching directly onto the membrane surface, keeping the cake layer weakly compressed, and reducing the mixed liquor suspended solids (MLSS) accumulation on the membrane. This strategy reduced the resistances of both the cake layer and the gel layer. A factorial experimental design was carried out for eight runs with different conditions to identify the major operational parameters affecting the hydraulic performances. The results showed that the value of the flux in the initial high-flux period had the most effect on the performance of the mixed mode: high initial flux (60Lm(-2)h(-1)) led to improved performance.     

Water Vapor Permeability and Mechanical Properties of Soy Protein Isolate Edible Films Composed of Different Plasticizer Combinations

Water barrier and mechanical properties were measured for soy protein isolate (SPI) films plasticized with glycerol (GLY) and 1 of the plasticizers (propylene glycol [PG], polyethylene glycol [PEG], sorbitol [SOR], or sucrose [SUC]) at a ratio of 25:75, 50:50, 75:25, and 0:100. Plasticizer type as well as the plasticizer ratio in the GLY: plasticizer mixtures affected the film water barrier and mechanical properties. An addition of as little as 25% of a less hygroscopic plasticizer in the mixture induced significant reduction in water vapor permeability (WVP) of SPI films. However, at least 50% of the mixture needs to be GLY to show significant improvement in tensile strength (TS). From our experimental design, 50:50 GLY:SOR was the recommended combination because of its comparatively low WVP value and relatively high flexibility and strength. Incompatibility of GLY:PEG plasticizer mixture in SPI film was observed by surface migration of PEG from the film matrix.