Engineering nanostructured functional thin films for frozen foods application
Başlık çevirisi mevcut değil.
- Tez No: 400316
- Danışmanlar: DR. QUINGRONG HUANG
- Tez Türü: Doktora
- Konular: Gıda Mühendisliği, Mühendislik Bilimleri, Polimer Bilim ve Teknolojisi, Food Engineering, Engineering Sciences, Polymer Science and Technology
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2011
- Dil: İngilizce
- Üniversite: Rutgers, The State University of New Jersey-New Brunswick Campus
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Nanobilim ve Nanomühendislik Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 136
Özet
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Özet (Çeviri)
Nano-foods are becoming more common with the implementation of nanotechnologicalmethods to the production, processing & packaging of foods. Food nanotechnology isbringing a new dimension to product development, by allowing the transfer offunctionalities from biological molecules observed in nature to foods. Aim of this study isto transfer the ability of extracellular ice nucleators (ECINs) to trigger ice formation athigher sub-zero temperatures to a food packaging material, by creating a nano-thin ECINlayer on it.Earlier studies indicated shorter freezing times, higher ice nucleation temperatures andquality improvement when ECINs were mixed into foods. It is hypothesized that thiseffect can be retained with the nano-thin ECIN films. Our objective is to (1) investigatethe biopolymer systems suitable for building food grade multilayers, (2) use thesemultilayers to immobilize ECINs, and (3) evaluate the ice nucleation activity of thesefilms.iiiSurface morphology of nano-thin films was investigated by atomic force microscopy(AFM), and the surface hydrophobicity was studied by the water contact anglemeasurements. Layer thicknesses were determined using the quartz crystal microbalancewith dissipation monitoring (QCM-D) technique. A refrigerated water/ethylene glycolbath was used to study the ice nucleation activity of nano-thin layers.Chitosan, ? -polylysine, carrageenan and pectin were good alternatives to syntheticpolyelectrolytes in multilayer formation. Parameter that affected the nanoscale propertiesof these biogenic multilayer systems were the molecular weight, molecular conformation,charge density and degree of esterification. An average of 1.8°C increase in icenucleation temperatures and 5.5 minutes decrease in freezing times was observed withhigh purity deionized water samples frozen in ECIN coated LDPE films. Films retainedtheir activity for up to 50 freeze-thaw cycles.This dissertation establishes a proof of concept for the application of the LbL depositiontechnique to engineer functional food grade nano-thin films. Preliminary experimentsusing our films to freeze milk, fish actomyosin and 20% sucrose solution resulted inshorter freezing times, better quality retention and ice nucleation at higher temperaturesversus untreated control films. Implementation of this technology in frozen foodpackaging applications can actualize the significant energy-saving and qualityimprovementpotentials of nano-thin ECIN films.
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