from microparticles to multinationals - food colloids ......0.05% sodium caseinate solution theory...
TRANSCRIPT
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Industry Day Jan. 14, 2013
From microparticles to multinationals -
food colloids, processing & quality
Food Colloids & Processing Group,
School of Food Science & Nutrition,
University of Leeds, UK
Brent S. Murray
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Industry Day Jan. 14, 2013
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Industry Day Jan. 14, 2013
NaCl nanocrystals with NH4Cl
nanocrystals atop
Nestle factory
Chocolates on enrober
106 mm
104 mm
1 mm
2 mm
-
[ 1 mm = 1 thousandth of a mm ]
The colloidal dimension
- most foods are 'colloidal'
Industry Day Jan. 14, 2013
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Foaming &
emulsification via
controlled foaming
rigs, pressurized
foam stability cells,
mini (jet)
homogenisation
power ultrasound.
Particle sizing via
Ultrasizer, static &
dynamic light
scattering, microscopy,
etc. (Also zeta potential
measurement).
Aggregation,
structuring &
crystallization via
confocal laser
scanning microscopy,
atomic force
microscopy,
ultrasound
tomography, bulk
rheometry, texture
analysers and shear
cells, computer
simulation & theory.
Creaming
disproportionation
& coalescence via
ultrasound, video
microscopy,
pressurized
coalescence cells.
Interfacial composition,
structure & dynamics via
confocal laser scanning
microscopy, atomic force
microscopy, interfacial
rheometry, monolayer and
Langmuir troughs,
Brewster angle
microscopy, FPLC, QCM,
computer simulation &
theory.
http://www.food.leeds.ac.uk
Food Colloids & Processing Group
Dr. Melvyn Holmes Dr. Peter Ho
Dr. Rammile Etttelaie
Dr. Jianshe Chen Prof. Brent Murray
Prof. Malcolm Povey
Industry Day Jan. 14, 2013
Dr. Mahmood
Akhtar
Prof. Eric Dickinson
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http://www.food.leeds.ac.uk
Food Colloids & Processing Group
Industry Day Jan. 14, 2013
Encapsulation
Nutrient
delivery
Swallowing
Oral perception
Flavour release
Digestion Computer
simulation
Heat & mass
transport
Satiety
Statistical
analysis
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Industry Day Jan. 14, 2013
Dr. Melvyn Holmes
ResoScan® :simultaneous
measurement of ultrasonic
velocity absorption
7.3-8.4 MHz
0.05°C .
MHz ultrasonic
transducers send
a pressure wave
through
temperature
controlled
samples with
velocity u ,where
is the bulk
compressibility
and density
u
1
Dr. Caroline Orfila
Prof. Malcolm Povey
Ultrasound
velocity meter
(UVM)
e.g., monitoring a-amylase
breakdown of gelatinized starch
granules
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Industry Day Jan. 14, 2013
Prof. Malcolm Povey
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• Neurofeedback
• Central pattern generator (CPG)
• Electroencephalography (EEG)
• fMRI (functional Magnetic
Resonance Imaging)
Food Oral
Processing
•Size reduction
•Saliva secretion & mixing
•Transportation & swallowing
•Muscle activation & coordination
•Molecular diffusion
•Colloidal interactions
•Oral taction
Food ingestion
•Food rheology
•Food texture
•Taste and flavour
•Aroma
•Food composition
•Food microstructure &
geometry
•Packaging & presentation
Sensory feedback
•Texture; Taste & aroma
•Mouthfeel attributes
•Mood and emotion
•Digestion & metabolic
reactions
•Appetite
•Scaling & characterisation
Stimuli Perception
CONTROLS
DYNAMICS
The underpinning
principles of eating &
sensory perception
Industry Day Jan. 14, 2013
Dr. Jianshe Chen
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Wm
1"smoothness"
WAh
Vn
s
m
1" ssslipperine"
Roof of mouth
Tongue
Fluid food
W (P)
V
Sensory thickness is closely linked to
the perceived viscous force or
viscosity.
hs: fluid thickness
A: contacting surface
area
W: surface load
(pressure)
m: friction coefficient
84.054.0 smoothnessthickness"creaminess"
Tribology
domain
Rheology
domain
Industry Day Jan. 14, 2013
Dr. Jianshe Chen
A swing of texture perception between
the domains of rheology and tribology
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Industry Day Jan. 14, 2013
- Multivariate and non-parametric statistical methods
for the analysis of food quality data (e.g., chemical,
sensory, texture)
- Experimental design and statistical modelling for
product quality characterisation
- Modelling the performance of sensory assessors
- Modelling consumer preferences with multivariate
statistical techniques.
Experimental design and statistical analysis of food quality
Product quality design and process optimization
- Optimization of product formulations & process operating condition using
response surface methodologies and multi-objective optimisation techniques
- Developing a framework and practical guidelines for the application of
Quality Function Deployment (QFD) in the food industry;
- Assessing the use and integration of quality engineering techniques (i.e.,
robust design) and Process Analytical Technology (PAT) tools.
Dr. Peter Ho
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Industry Day Jan. 14, 2013
Techniques and models for better representation &
optimal projection of product quality characteristics
- Correlation of sensory quality/consumer preferences data (i.e., quantitative descriptive
analysis, preference mapping, conjoint analysis
with instrumental methods
- Survival analysis for modelling & predicting
shelf-life
- Relationship between quality characteristics (i.e.,
consumer preferences, in-process product quality,
raw material requirements) and process operating
conditions & statistical pattern recognition &
multivariate projection techniques
- Models for monitoring and predicting food quality
parameters
Dim 1 (50.59%)
Dim
2 (
9.0
3%
)
-4
-2
0
2
4
-5 0 5 10
Black Pepper
Chilli
Cloves
Coriander Bulgarian
Coriander Indian
Green Cardamom
Paprika
TurmericYellow Mustard
Spice
Dr. Peter Ho
Principal component map for cumin as
detected by an Electronic Nose
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Industry Day Jan. 14, 2013
In vitro gastric digestion
Cylinders of pectin gel
containing whey protein
solution, subjected to:-
pH 2 (HCl),
pepsin,
in vitro gastric
mechanical action
for different periods of
time.
60 min30 min0 min 15 min
5 mm
5 mm
turbid core
(whey protein)
persists
Effect of fibre in reducing protein digestion
with mucin
no mucin
time interval during 3 hour digestion cycle-8g-with mucin red wpi, blue tofu, gree eggw hite
1.70
1.80
1.90
2.00
2.10
2.20
15 45 75 105 135 165 195
Time(Min)
pH
5.0
35.0
65.0
95.0
15 45 75 105 135 165 195
Time(Min)
% a
ge d
iges
tio
n
tofu
WPI egg white
WPI
tofu
egg white pro
tein
rel
ease
(%
)
prot
ein
rele
ase
(%)
time/ min
5
15
25
0 50 100 150
Effect of protein type Mucin lubricating effect
Jianshe
Chen
Brent
Murray
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Theory and Modelling of Food Colloids
Colloidal Interactions mediated by biopolymers
1) Influence of the structure of proteins
2) Role of background electrolyte and pH
3) Properties of fragmented food proteins
1) Structure of Mixed biopolymer layers
-0.00004
-0.000035
-0.00003
-0.000025
-0.00002
-0.000015
-0.00001
-0.000005
0
0 10 20 30 40
Inte
rac
tio
n P
ote
nti
al
(k
T p
er
mo
no
mer
siz
e s
qu
are
)
Particle separation (monomer size)
Dr. Rammile Etttelaie
Industry Day Jan. 14, 2013
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Co
ncen
trati
on
of
each
pro
tein
Displacement of one type of protein by another
at a solid interface - obtained through the use
of self consistent field theory
Displacement of globular proteins by
small surfactant like molecules -
using Brownian dynamics simulation
Experiments Time (Min)0 10 20 30 40 50
Bu
bb
le R
ad
ius (m
m)
0
20
40
60
80
100
0.05% sodium Caseinate solution
Theory
Rammile
Etttelaie
Kinetics of
disproportionation
and Ostwald ripening
in emulsion and foam
systems
Industry Day Jan. 14, 2013
Modelling transport properties - gas diffusion from bubbles
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0 500 1000 1500 2000 2500 3000
1.0
1.5
2.0
2.5
3.0
3.5
4.0
eff /
m
Snapshot (Unit)
LR
= 1.5
LR
= 1.0
LR
= 0.5
LR
= 0.0
LR
= -1.5
LR
= 2.5
Transport Coefficient vs. 'time'
Particles with high thermal conduction in a matrix with low heat conduction - at 5% particle volume fraction - showing the influence of the structure of the aggregates
Modelling transport properties - thermal conductivity,
diffusion coefficient, or electrical and dielectric
behaviour in heterogeneous food systems
Industry Day Jan. 14, 2013
Rammile
Etttelaie
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(a) (b)
18 m m 30 m m
(a) (b)
18 m m 30 m m
The microstructure of (a) SDR-processed ice
cream base, and (b) model ice cream
Industry Day Jan. 14, 2013
Spinning Disc
Reactor (SDR) • Concentrated fruit juice
• Processing of ice cream
base
• Low fat mayonnaise
Particle Size Distribution
0.01 0.1 1 10 100 1000 3000
Particle Size (µm)
0
2
4
6
8
10 Volu
me (
%)
mayonaise, 02 July 2012 12:59:59 mayo 45:55 2days, 06 July 2012 13:48:29
19/7, 25 July 2012 17:14:48
———
70% (full fat mayonnaise) 62%42%
Vo
lum
e (
%)
Particle size (µm)
low fat mayonnaise
remains stable over 1
month storage
Dr. Mahmood
Akhtar
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inner aqueous
phase
oil phase
primary
emulsifier
secondary
emulsifier
SDR-processed multiple emulsion
Industry Day Jan. 14, 2013
Dr. Mahmood
Akhtar
• Multiple emulsions (e.g., encapsulation of
flavonoids in W/O/W emulsions)
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Industry Day Jan. 14, 2013
Solid particles at interfaces
Brent
Murray
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Industry Day Jan. 14, 2013
18 mm
Andrea
Day
Solid particles at interfaces
Bubbles after 24 h
Air bubbles stabilized by hydrophobized cellulose
air
cellulose
Brent
Murray
oil
drop
flavonoid
particles
Oil drops (yellow) stabilized
by hydrophobiized starch
granules (red) + casein
Starch + gelatin + 2 types of
latex particles (red & green)
of different surface charge
Starch + gelatin +
stable emulsion
droplets (white)
casein + xanthan,
no droplets
casein + xanthan,
WITH droplets
starch +
guar gum no
particles
starch +
guar gum +
20 nm silica
Oil droplets
stabilized by
Native
Cañahua
starch
granules
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Probabilistic Dietary Exposure Assessments
Consumption frequency of
white bread from the infant
population. (Most relevant consumed item)
2D Monte Carlo Simulation used, accounting for uncertainty and variation in consumption.
Uncertainty arises from concentration data, i.e. sample size & likely content
Example: Acrylamide in UK Infant Population
• Acrylamide generated in foods exposed to high temperature (e.g., fried/baked >120°)
• A 'probable human carcinogen’ but no agreed Acceptable Daily (ADI) Intake level established
Dr. Lisa
Marshall Dr. Melvyn
Holmes
Industry Day Jan. 14, 2013
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Industry Day Jan. 14, 2013
The End
Thank You