Journal: Journal of Food Science and Technology

Abbreviation

J Food Sci Technol

Publisher

Springer

Journal Volumes

ISSN

0975-8402
0022-1155

Description

Filters

2016 - 20182
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Publications 1 - 2 of 2
  • Application of superabsorbent polymers (SAP) as desiccants to dry maize and reduce aflatoxin contamination
    Item type: Journal Article
    Mbuge, Duncan O.; Negrini, Renata; Nyakundi, Livine O.; et al. (2016)
    Journal of Food Science and Technology
    The ability of superabsorbent polymers (SAP) in drying maize and controlling aflatoxin contamination was studied under different temperatures, drying times and SAP-to-maize ratios. Temperature and drying time showed significant influence on the aflatoxin formation. SAP-to-maize ratios between 1:1 and 1:5 showed little or no aflatoxin contamination after drying to the optimal moisture content (MC) of 13 %, while for ratios 1:10 and 1:20, aflatoxin contamination was not well controlled due to the overall higher MC and drying time, which made these ratios unsuitable for the drying process. Results clearly show that temperature, frequency of SAP change, drying time and SAP-to-maize ratio influenced the drying rate and aflatoxin contamination. Furthermore, it was shown that SAP had good potential for grain drying and can be used iteratively, which can make this system an optimal solution to reduce aflatoxin contamination in maize, particular for developing countries and resource-lacking areas.
  • The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flow
    Item type: Journal Article
    Lammers, Volker R.G.; Wolf, Patrick; Windhab, Erich J. (2018)
    Journal of Food Science and Technology
    Reduced elasticity and high stickiness of gluten-free bread doughs are major issues regarding the industrial breadmaking process. In this work, we compared traditional batch mixing with a revised continuous extrusion process and extensively study the rheological properties of both doughs. Shear viscosities were measured offline with a capillary rheometer and inline at the extruder die over a large range of apparent shear rates. Data were corrected for entrance effects, wall slip and non-Newtonian flow behaviour. Good agreement between inline and offline measured viscosities were supplemented by amplitude and frequency sweep tests. The results highlight that this extrusion process fostered the production of gluten-free bread dough. We demonstrated that extrusion processing support the combined mixing, kneading, and moulding of gluten-free dough in one single unit. This fundamental study linked physical dough characterization with applied engineering and yielded the understanding and processing of corresponding products.
Publications 1 - 2 of 2