Progress 10/01/07 to 09/30/12
Outputs
OUTPUTS: Arabinoxylans are non-starch polysaccharides found in cell walls of cereals. Alkali treatment has been widely studied as a method of isolation and solubilization of arabinoxylans from cereal brans, particularly corn bran. Water-extractable arabinoxylans are not cross-linked within the cell walls and are, therefore, soluble in water. They are known not only for their ability to form viscous solutions, but also their gelling capacity when treated with an oxidizing agent. Gels from arabinoxylans are produced through oxidative crosslinking of ferulic acid moieties. The strength of gels formed is associated with the amount of ferulic acid present in the system. Also, structural properties the formed gels such as pore size and crosslinking density depend on the ferulic acid content. Arabinoxylan gels have potential applications as strong, stable food gels, texturizing agents, and matrices for colonic drug delivery. The main goal of this study was to elucidate the effect of alkali treatment conditions on the oxidative gelling capacity and gel properties of corn bran arabinoxylans. Besides showing that a wide range of gel properties are attainable through changes in extraction conditions, the study offers a unique mechanistic insight into the process of alkali treatment and gel formation. The improved mechanistic understanding of the process can potentially lead to an even wider and more controllable range of properties that can be obtained from these gels, making it possible to prepare specially designed gels for applications such as food gels and drug delivery matrices. In recent years, food nanotechnology has gained attention as a potential tool to improve the bioavailability of valuable compounds due to the fact that size reduction leads to significant increase in surface area and thus provides better targeting of bioactive molecules in the body. Many pharmaceutical and food nutraceutical small molecules are sparingly soluble in water and are sensitive to chemical and environmental degradation. Their incorporation into nanoscale matrices can provide multifold benefits, including release in a controlled and targeted manner, protection from degradation, and improved solubility for delivery. From the drug delivery perspective, incorporation of active drug compounds in nanoscale matrices improves pharmacokinetics and pharmacodynamics related to delivery. The self-assembling of a soft nanoscale complex formed with common food macronutrients - amylose, protein, and fatty acid has been developed during this project. Key features that make the complex potentially useful include its solubility in water, slow digestion properties, and a recently finding showing that there are empty spaces to bind hydrophobic molecules. With these results has been hypothesized that the nano-complex regions provide sites for inclusion of valuable sparingly soluble small molecules for their delivery. The physical properties of foods notably their density have been characterized by novel physicochemical techniques. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Arabinoxylan gels have potential applications as strong, stable food gels, texturizing agents, and matrices for colonic drug delivery. Studies so far have mainly focused on gels prepared from wheat water soluble arabinoxylans. The large scale application of wheat water extractable arabinoxylans is hindered by their low abundance in the wheat endosperm, with resulting low extraction yields. Also, the ferulic acid content of these polymers is dependent on the cultivar and growing conditions of the wheat and, thus, cannot be controlled. Corn bran is particularly rich in ferulic acid, therefore, under mild extraction conditions, it may be possible to obtain high yields of arabinoxylans preparations, with the added advantage of higher ferulic contents than wheat extractable arabinoxylans. This would make it possible to obtain stronger gels, while at the same time being able to control gel properties through modifications in the extraction process. This possibility of preparing strong gels with controllable properties served as the rationale for the present study. Results of this study are useful in designing gels with different textures, strength and colonic fermentation properties for application as food gels or targeted drug delivery systems. Results obtained on the nano-complex formation and binding have clearly shown and established that the nano-complex formed from three common food components are indeed discrete, rod-shaped nanoparticles, and that these structures bring sparingly soluble small molecules into solution. Through use of calorimetry and potentiometric titration techniques was shown the incorporation of a number of hydrophobic compounds. In vitro cell culture studies showed the effective release of the hydrophobic compounds. The revealed properties of this uniquely structured and soluble nano-complex suggest a number of potential applications ranging from flavor masking to carrying and release of sparingly soluble drugs and other bioactive compounds, such as nutraceuticals. Precise determination of density of a number of foods may have a large impact in the determination of the correct calories of many foods that have complex microstructures.
Publications
- Kelkar, S., Stella, S., Boushey, C. and Okos, M. 2011. Developing novel 3D measurement techniques and prediction method for food density determination, Procedia Food Science, 1, 483-491.
- Goodall, M.A., Campanella, O.H., Ejeta, G. and Hamaker, B.R. 2012. Grain of high digestible, high lysine (HDHL) sorghum contains kafirins which enhance the protein network of composite dough and bread. Journal of Cereal Science, 56, 352-357.
- Mejia, C.D., Gonzalez, D.C., Mauer, L.J., Campanella, O.H. and Hamaker, B.R. 2012. Increasing and Stabilizing beta-Sheet Structure of Maize Zein Causes Improvement in Its Rheological Properties. Journal Of Agricultural And Food Chemistry, 60, 2316-2321.
- Pai, D.A. Okos, M.R. 2012. Predicting the density and tensile strength of viscoelastic soy powder compacts. Journal of Food Engineering (in press.
- Kale, M., Hamaker, B.R.and Campanella, O.H. 2013. Alkaline extraction conditions determine gelling properties of corn bran arabinoxylans, Food Hydrocolloids, 31, 121-126.
- Chen, G. and Campanella, O.H. 2012. Title: An optimization algorithm for estimation of microbial survival parameters during thermal processing. International Journal Of Food Microbiology, 154, 52-58.
- Chen, G., Campanella, O.H. and Barbosa-Canovas, G.V. 2012. Estimating microbial survival parameters under high hydrostatic pressure. Food Research International, 46, 314-320.
- Fevzioglu, M., Hamaker, B.R. and Campanella, O.H. 2012. Gliadin and zein show similar and improved rheological behavior when mixed with high molecular weight glutenin. Journal of Cereal Science, 55, 265-271.
- Pai, D.A., Alsman-Hayes, A. and Okos, M.R. 2012. Modeling pharmaceutical compacts tensile strength based on viscoelastic properties, Powder Technology (in press)
- Rumpagaporn, P., Kaur, A., Campanella, O.H., Patterson, J.A. and Hamaker, B.R. 2012. Heat and pH Stability of Alkali-Extractable Corn Arabinoxylan and Its Xylanase-Hydrolyzate and Their Viscosity Behavior. Journal of Food Science, 77, H23-H30.
- Santos, P.S., Abiad, M.G., Carignano, M.A. and Campanella, O.H. 2012. Viscoelastic properties of dibenzylidene sorbitol (DBS) physical gels at high frequencies. Rheologica Acta, 51, 3-11.
- Kelkar, S., Okos, M. and Boushey, C.J. 2012. Determination of Food Density using X-Ray Imaging. Presented at ICDAM12, June 14-18 Rome, Italy.
- Santos, P.H.S., Bhopatkar, D. and Campanella, O.H, 2012. Rheological Characterization of Bio-Based Materials. Chemical Engineering Progress, 108, 56-62.
- Yang, Y., Campanella, O.H., Hamaker, B.R., Zhang, G. and Gu, Z. 2013. Rheological investigation of alginate chain interactions induced by concentrating calcium cations. Food Hydrocolloids, 30, 26-32.
- Kelkar, S. and Okos, M. 2012. Direct Density Measurement of Porous Foods using X-rays, 11th Conference of Food Engineering, April 1st-4th, Leesburg, VA
- Pai, D.A. and Okos, M.R. 2011. Role of viscoelastic properties in modeling the tensile strength of pharmaceutical compacts. AIChE Annual Conference, Minneapolis, MN.
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Progress 10/01/10 to 09/30/11
Outputs
OUTPUTS: Research on ways to improve the functionality of cereal was continued. This work is described in recently published work on rheological and structural characterization of arabinoxylans. Among cereal proteins, only wheat gluten is considered to have the unique ability to form viscoelastic doughs upon hydration and mixing. Working on ways to improve the functionality of zein (corn protein) was continued during this period, and two publications (in press) have been completed. The presence of small quantities of high molecular weight glutenin (HMWG) in composites having starch and zein improved significantly the viscoelastic properties of these composites. A self-assembling nanoscale complex formed with normal macronutrient food ingredients, namely amylose (from starch), free fatty acid (FFA), and soluble protein was identified and characterized by our group in terms of its physicochemical and functional properties. We have found that these components can be made to associate via electrostatic bonding to the well known hydrophobic interaction-driven amylose-FFA complex and certain soluble proteins that in this case are disulfide-linked. New data shows that these "soft" nanoparticles are discrete rod-shaped entities with dimensions of approximately 50 nm long by 20 nm wide. The nanoparticle is soluble in water in either the presence or the absence of different salt types and concentrations at pH's ranging from 5 to 9. The complex can bind hydrophobic small molecules and incorporate them in the soluble complex. This "soft" nanoparticle is safe and slowly degradable making it particularly useful as a carrier for flavors, colors, nutraceuticals, antimicrobials, or drugs. Based on previous research in our laboratory, Soy Protein based powders were found to have a great potential to be marketed as pharmaceutical and nutraceutical excipients since they can form compacts of relatively high tensile strength with high drug loading. The overall goal of the research was to further explore their potential as pharmaceutical excipients through fundamental understanding of particle and their compaction properties. This objective is being achieved by developing mechanistic models to predict tensile strength of Soy Flour (SF) and Soy Protein Concentrate (SPC) powders as a function of density, which itself depends on viscoelastic properties. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Food engineers and scientists in the food processing industry. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Many valuable food ingredients and drugs are hydrophobic water insoluble compounds. Their low solubility seriously limits their use in the formulation of a variety of healthy foods and delivery of drugs. It has been reported that close to 40% of active substances identified as drugs are difficult to formulate due to their hydrophobic nature and very low solubility. Likewise, a number of food ingredients that possess good nutritional properties (e.g. curcumin and isoflavones) and organoleptic factors like colors and flavors cannot be efficiently incorporated in foods due to their low solubility. Accordingly, the search for effective carriers for these hydrophobic molecules has been intense. Some alternatives have been found, such as use of cyclodextrins and proteins or, in the case of drugs engineered nanocarriers, however they are often expensive, inefficient, or have organoleptic disadvantages. The novel nanoparticle we have identified in our research have the properties needed to carry sparingly soluble small molecules in soluble form while meeting these criteria. Good source of fiber claims can be done if the product provides at least 2.5 g fiber per serving size. Because serving sizes for many foods are not large, adding those amounts of fiber without affecting the texture and general palatability of foods represents a technological challenge. Beverage serving sizes are typically large compared to other foods, so that fibers can be incorporated in lower concentrations. A goal of this project is also to incorporate fibers in commonly consumed foods such as snacks and beverages. The impact of this research is significant for the cereal and beverage industry. In 2007, the total consumption of bottled water surpassed 8.8 billion gallons, which translates into almost 12 billion dollars (http://www.bottledwater.org/public/ statistics main.htm). Assuming that 6 g of fiber can be added to a 500 ml bottle of "fiber water" a comparison with high fiber foods shows that the drinking of that 500ml of water is equivalent to consume 3 bowls of oatmeals, 10 bananas or 20 slices of wheat bread. While numerous approaches have been taken in developing gluten-free technologies, an alternative scheme for producing high quality, leavened products is through the viscoelastic properties generated in appropriately treated maize zein or other non-gluten cereal-based systems. This functional change is believed to be the result of developing fibrous, β-sheet-rich protein networks; however, current understanding of the physicochemical properties of these viscoelastic polymers is limited. Our research aims to develop a mechanistic framework for approaching and highlighting structure/function relationships in wheat gluten, zein's aggregative behavior, in an effort to improve zein-starch dough functionality.
Publications
- Takhar, P., Maier, D.E., Campanella, O.H. and Chen, G. 2011. Hybrid mixture theory based moisture transport and stress development in corn kernels during drying: Validation and simulation results. Journal of Food Engineering, 106(4), 275-282.
- Shah, A., Zhang, G., Hamaker, B.R. and Campanella, O.H. 2011. Rheological properties of a soluble self-assembled complex from starch, protein and free fatty acids. Journal of Food Engineering, 105(3), 444-452.
- Zhang, Y., Simsek, S., Campanella, O.H. Ohm, J.B., Chang, H., Reuhs, B.L., Mergoum, M. 2011. Rheological changes in refrigerated dough during storage in relation to proteins. Journal of Food Process Engineering, 34(3), 639-656.
- Kale, M., Pai, D., Hamaker, B.R. and Campanella, O.H. 2010. Structure-function relationships for corn bran arabinoxylans . Journal of Cereal Science Volume, 52(3), 368-372.
- Moussa,,M., Xu, Q., Chen, L.F., Campanella, O.H. and Hamaker, B.R. 2011. High-quality instant sorghum porridge flours for the West African market using continuous processor cooking. International Journal of Food Science and Technology, 46(11), 2344-2350.
- Arnold, R., Santos, P.H.S., Campanella, O.H. and Anderson,W. 2011. Rheological and Thermal Behavior of Gelled Hydrocarbon Fuels, Journal of Propulsion and Power, 27(1), 151-161.
- Chen, G., Campanella, O.H. and Peleg, M. 2011. Calculation of the total lethality of conductive heat in cylindrical cans sterilization using linear and non linear survival kinetic models. Food Research International, 44(4), 1012-1022.
- Dechelette, A., Campanella, O., Corvalan, C. and Sojka, P.. 2011. An experimental investigation on the breakup of surfactant-laden non-Newtonian jets. Chemical Engineering Science, 66(24), 6367-6374.
- Kale, M., Pai, D., Hamaker, B. and Campanella, O.H. 2011. Incorporation of Fibers in Foods: A Food Engineering Challenge. In Food Engineering Interfaces Book Series: Editor(s): Aguilera, J.M., Barbosa Canovas, G.V., Simpson, R. and Welti, J., pp 69-98.
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Progress 10/01/09 to 09/30/10
Outputs
OUTPUTS: Research on ways to improve the functionality of cereal brans was continued. This work is described in recently published work on rheological and structural characterization of arabinoxylans. The rheology of fiber solutions and fiber enriched cereals determined by shear and extensional flow along with laser scattering measurements on solutions of those fibers enabled to establish relationships between fiber structure and its functionality. Nutritional studies also showed good relation between fiber structure and in vitro fermentability at conditions similar than those existing in the colon. Collaboration with a nutrition group prompted the development of novel uses of cereal fibers, specifically arabinoxylans. A property of these polymers is their ability to form gels upon addition of an oxidizing agent. It is now widely accepted that the gelation occurs due to oxidative crosslinking though ferulic acid moieties present in the bran. Since corn bran is very rich in ferulic acid, arabinoxylans from corn bran may potentially be used to form oxidative gels. Those gels can entrap drugs specific for colon disease. The distinct advantage of arabinoxylan gels, being made of dietary fiber, is that they are unaffected by digestive enzymes but are degraded by colonic microorganisms, thus allowing for drug release through the diffusion of the matrix rather than through diffusion alone. The study involves principles of polymer science and physical chemistry with potential application to food and biomaterials. Among cereal proteins, only wheat gluten is considered to have the unique ability to form viscoelastic doughs upon hydration and mixing. During the period 2009/20010 working on ways to improve the functionality of zein (corn protein) was continued. The presence of small quantities of high molecular weight glutenin (HMWG) in composites having starch and zein improved significantly the viscoelastic properties of these composites. Rheological tests under large strain rates and strains under biaxial deformation showed similar results. These tests are very relevant to the properties of dough during proofing and baking. A complex produced by interaction of normal corn starch, whey protein and different fatty acids was identified by an unusual increase in the cooling peak viscosity determined by the rapid visco- analyzer (RVA). Viscosity and viscoelastic properties of the complex were also determined in a pasting cell attached to a rheometer. The ability of the nanocomplex to solubilize small hydrophobic compounds such as a chemotherapeutic drug (5-Flurouracil), a dye (fluorescein), and an antimicrobial compound (α-napthol) was investigated. Results indicated that the ternary complex can carry small amount of hydrophobic compound (0.5mg/ml) without any substantial change in the turbidity and can carry as much as 1mg/ml without being precipitate out. These results provide an opportunity to investigate the potential of this nanocomplex to carry and solubilize small hydrophobic bioactive nutrients, drugs or flavors for their deliver in a hydrophilic system. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Food scientists and processors PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
A good source of fiber claim can be done if the product is low in fat and provides at least 2.5 g fiber per serving size. Because serving sizes for many foods are not large, adding those amounts of fiber without affecting the texture and general palatability of foods represents a technological challenge. But beverage serving sizes are typically large compared to other foods, so that fibers can be incorporated in lower concentrations. In 2007, the total consumption of bottled water surpassed 8.8 billion gallons, a 6.9% advance over 2006's volume level, which translates into almost 12 billion dollars (http://www.bottledwater.org/public/ statistics main.htm). Assuming that 6 g of fiber can be added to a 500 ml bottle of "fiber water" a comparison with high fiber foods shows that the drinking of that 500ml of water is equivalent to consume 3 bowls of oatmeals, 10 bananas or 20 slices of wheat bread. Currently, most vehicles that are commercially available for drug delivery into the colon through the oral route are colon specific in the sense that the drug is not released in the gastrointestinal tract prior to the colon. The most common technology in use in this regard is the use of enteric coatings to protect the capsule through the low pH conditions that prevail before the cecum. Synthetic hydrogels are often used to entrap the drug within the capsule, so that after the outer coating dissolves, the gel swells and sustained release can be obtained through the colon. Thus, the drug release mechanism is essentially diffusion through the gel matrix. The disadvantage of this lies in the fact that as the material moves through the colon, water is constantly being removed from the luminal area. This would lead to a drop in diffusivity especially in the distal colon, where a lot of the colon diseases occur. Since arabinoxylan gels, are made of dietary fiber, they are unaffected by digestive enzymes but they are degraded by colonic microorganisms, thus allowing for drug release through the diffusion of the matrix rather than through diffusion alone. Incorporation of hydrophobic compounds in a complex that is inherently water soluble offers many advantages in the areas of nutraceuticals and drug development. The soluble nanocomplex formed by the interaction of protein, starch and fatty acids and its ability to bind a fourth hydrophobic compounds provide avenues for the development of safe and effective delivery systems.
Publications
- Abiad, M.G., Campanella, O.H. and Carvajal, M.T. 2010. Assessment of Thermal Transitions by Dynamic Mechanical Analysis (DMA) Using a Novel Disposable Powder Holder. Pharmaceutics, 2, 78-90; Open access Journal, doi:10.3390/pharmaceutics2020078.
- Abiad, M.G., Gonzalez, D.C., Mert, B., Campanella, O.H. and Carvajal, M.T. 2010. A novel method to measure the glass and melting transitions of pharmaceutical powders. International Journal of Pharmaceutics, 396(1-2), 23-29.
- Arnold, R., Santos, P.H. S., Kubal, T., Campanella, O. and Anderson, W.E. 2009. Investigation of Gelled JP-8 and RP-1 Fuels. WCECS 2009: World Congress on Engineering and Computer Science, Vols. I and II. Book Series: Lecture Notes in Engineering and Computer Science. Eds. Ao S.I., Douglas, C., Grundfest, W.S. and Burgstone J, pp 63-68.
- Hamaker, B.R., Rose, D.J., Keshavarzian, A., Rumpagaporn, P. 2010. Slowly fermentable soluble dietary fiber. Patent Application No. 40208.8.
- Kale, M.S., Pai, D.A., Hamaker, B.R and Campanella, O.H. 2010. Structure-function relationships for corn bran arabinoxylans. Journal of Cereal Science, 52(3), 368-372.
- Gonzalez D.C., Khalef, N., Wright, K, Wright, K., Okos, M.R., Hamaker, B.R. 2010. Physical aging of processed fragmented biopolymers. Journal of Food Engineering, 100(2), 187-193.
- Santos P.H.S., Campanella, O.H., and Carignano, M.A. 2010. Brownian Dynamics Study of Gel-Forming Colloidal Particles. Journal of Physical Chemistry B, 114(41), 13052-13058.
- Santos, P.H.S., Arnold, R., Anderson, W.E. Carignano, M.A. and Campanella, O.H. 2010. Rheology of JP-8/SiO2 and RP-1/SiO2 Gels. IAENG Transactions on Engineering Technologies, VOL 4. AIP Conference Proceedings, 1247, 288-300.
- Simsek S, Zhang Y, Campanella O.H. 2010. Physicochemical properties of abinox0lans in refrigerated dough. Food Research International, 43(8), 2119-2125.
- Zhang, G.Y., Maladen, M., Campanella, O.H. and Hamaker, B.R. 2010. Free Fatty Acids Electronically Bridge the Self-Assembly of a Three-Component Nanocomplex Consisting of Amy lose, Protein, and Free Fatty Acids. Journal of Agricultural and Food Chemistry, 58(16), 9164-9170.
- Boeh, A., Hall B., Mullen, G.J., Conway, R. and Campanella, O.H. 2010. Bioedegradable target disc and methods of making the same. US Patent # 2010/0207331 A1
- Basu, S., Diwan, M., Abiad, M.G., Zheng, Y., Campanella, O.H. and Varma A. 2009. Transport characteristics of dehydrogenated ammonia borane and sodium borohydride spent fuels. International Journal of Hydrogen Energy, 35(5), 2063-2072.
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Progress 10/01/08 to 09/30/09
Outputs
OUTPUTS: Fibers incorporation in Foods Research on fiber incorporation in foods has, till date, been approached largely in an empirical manner, with emphasis on modifying process conditions and formulation along fiber characteristics to obtain an acceptable product. During the reported period we have investigated the rheological properties, such as solution shear viscosity and extensional viscosity, and some structural features of four corn bran arabinoxylan preparations. The shear viscosity of the fiber solution appeared to be affected by the molecular weight and size of the arabinoxylan molecules. In the area of plastic research has been reported that the extensional viscosity, which is a property associated to the functional ability of the material to produce stable films was affected by the degree of branching of the polymeric molecules, and differences in extensional viscosity could be explained on the basis of differences in branching. Thus, clear relationships between solution viscosity and molecular weight, and extensional viscosity and degree of branching have been established for the fibers. Fundamental studies like this one will help in building a strong science-based approach to fiber incorporation in food by improving the understanding of how structure of the fiber molecules affects their functionality in the food system and how the structure can be modified to improve functionality. Among cereal proteins, only wheat gluten is considered to have the unique ability to form viscoelastic doughs upon hydration and mixing. The aim of this study was to determine the rheological properties of starch/zein, starch/zein/HMW glutenin and starch/gliadin blends to optimize the protein and water content of the samples to get rheological properties similar to that of wheat gluten. Comparison of results for the starch /zein dough and its corresponding reconstituted starch/zein/HMW glutenin doughs showed that addition of HMW glutenin to the starch/zein blend increased the strength and elasticity of the zein dough. Increasing HMW glutenin level enhanced the strength and elasticity. However, water absorption of starch/zein/HMW dough did not show substantial change with the increasing level of HMW glutenin. Based on these results, it can be concluded that zein has similar functionality to that of gliadin in wheat dough. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The Code of Federal Regulations sets a "good source" of fiber claim if the product is low in fat and provides at least 2.5 g fiber per serving size. Because serving sizes for many foods are not large, adding those amounts of fiber without affecting the palatability of the food represents a technological challenge. But beverage serving sizes are typically large compared to other foods, so that fibers can be incorporated in lower concentrations. Yet, outside of resistant maltodextrins high fiber incorporation has not been achieved in beverages. In 2007, the total consumption of bottled water surpassed 8.8 billion gallons, a 6.9% advance over 2006's volume level, which translates into almost 12 billion dollars (http://www.bottledwater.org/public/ statistics_main.htm). Assuming that 6 g of fiber can be added to a 500 ml bottle of "fiber water" a comparison with high fiber foods shows that the drinking of that 500ml of water is equivalent to consume 3 bowls of oatmeals, 10 bananas or 20 slices of wheat bread. A goal of this project is also to incorporate fibers in extruded snacks and breakfast cereals. Concerning these industries we believe that, if successful, this research will have also a significant economic impact. The US health food market, including high fiber foods, was expected to grow $38 billion in 2004 to $52 billion in 2009 (Euromonitor, 2005). In contrast, the RTE breakfast cereal market in the US was expected to increase only from about $8.3 billion to $8.6 billion in the same period. Savory snack foods were slated to grow by 16.6% from 2004 to 2009 to $31 billion. Thus, the production of high fiber, extruded products with good functional properties will positively affect the profit margins of US companies as well as improve public health. Economic impact of these studies is dependent on commercialization of the developed technologies and resulting increase in demand for corn protein-based products. While difficult to estimate, one can examine the phenomenal growth of the soy and whey protein markets that grew to about $2.5 billion by 2005. It is envisaged that corn protein would capture an area of the ingredient market for which soy and whey proteins are unsuitable, namely as a viscoelastic protein and film-former. In the gluten-free market alone, gluten-free products captured about $700 million in 2006 with a projected increase to $1.7 billion in 2010. The most immediate expansion of the zein market could occur with gluten-free products. This is an expanding market that is projected to grow in the coming years. Estimates are that about 1:120 Americans are gluten intolerant, mostly who have celiac disease.
Publications
- Jebson, J, Chen, H. and Campanella, O.H. Fouling in a Centritherm Evaporator with Whey Solutions. 2008. Heat Transfer Engineering
- Mert, B. and Campanella, O.H. 2008. The study of the mechanical impedance of foods and biomaterials to characterize their linear viscoelastic behavior at high frequencies. Rheologica Acta, Rheologica Acta. 47(7):727-737, 2008.
- Kim, Y.R., Cornillon P., Campanella, O.H., Stroshine R.L., Lee, S., and Shim, J.Y. 2008. Small and Large Deformation Rheology for Hard Wheat Flour dough as influenced by mixing and resting. Journal of Food Science, 73(1), E1-E8.
- Penner, A., Hailemariamb, L., Okos, M and Campanella, O.H. Lateral growth of a wheat dough disk under various growth conditions. 2009. Journal of Cereal Science, 49(1), 65-72
- Chen, G., Campanella, O.H., Corvalan, C.M. and Haley, T.A. 2008. On-line Correction of Process Temperature Deviations in Continuous Retorts. Journal of Food Engineering, 84(2), 258-269.
- Campanella, O.H., and Chen, G. 2008. On-line correction of in-pack processing of foods and validation of automated processes to improve product quality. 2008. In-pack processed foods: Improving Quality. Richardson, P. Editor. Woodhead Publishing Limited, Abington Hall, Abington, Cambridge, CB1 6AH, England.
- Abiad, M.G., Carvajal, M.T. and Campanella, O.H. 2009. A Review on Methods and Theories to Describe the Glass Transition Phenomenon: Applications in Food and Pharmaceutical Products. Food Engineering Reviews, 1(2), 105-179.
- Campanella. O.H., Rovedo, C., Bichier, J. and Pandelaers, F. 2009. Plant automation for automatic batch retort systems. In Engineering aspects of thermal food processing. Edited by Simpson R., CRC press, Boca Raton.
- Chen G.B., Maier, D.E., Campanella, O.H. and Takhar, P.S. 2009. Modeling of moisture diffusivities for components of yellow-dent corn kernels. Journal of Cereal Science. 50(1), 82-90.
- Matalanis, A.M., Campanella, O.H. and Hamaker B.R. 2009. Storage retrogradation behavior of sorghum, maize and rice starch pastes related to amylopectin fine structure. Journal of Cereal Science. 50(1), 74-81.
- Pai, D.A., Blake, O.A., Hamaker, B.R. and Campanella O.H. 2009. Importance of extensional rheological properties on fiber-enriched corn extrudates. Journal of Cereal Science, 50(2), 227-234.
- Simsek, S., Mert, B., Campanella OH. Reuhs B. 2009. Chemical and rheological properties of bacterial succinoglycan with distinct structural characteristics. Carbohydrate Polymers. 76(2), 320-324.
- Zhang, Y., Simsek, S., Campanella, O.H., Ohm, J.B., Chang, H., Reuhs, B. and Mergoum M. 2009. Rheological changes in refrigerated dough during storage in relation to proteins. Journal of Food Process Engineering (In press).
- Hamaker, B.R. Mejia, C.D., Mauer, L.J. and Campanella, O.H. 2009. Leavened products made from non-wheat cereal proteins. US Patent US2009/0304861 A1.
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Progress 10/01/06 to 09/30/07
Outputs
OUTPUTS: Alkali Treated Bran (ATB) and alkaline-soluble bran (ASB) were prepared from unmodified corn bran (UMB). These three fibers were mixed with degermed cornmeal to produce a mixture containing 26% total dietary fiber and extruded using a twin screw extruder (Krupp Werner and Pfleiderer ZSK-25). Sectional expansion index (SEI) of the samples was measured. The rheology of the fiber cornmeal composites, known as melt rheology, was characterized by Capillary Rheometer (Malvern) at 120C, which was in agreement with the extrusion temperature. Extensional rheology of dough, which measures the ability of the melt to form films and to expand into good extrudate products, prepared using these fibers was characterized with lubricated squeezing flow by compressing the samples between lubricated Teflon plates using an Universal Testing Machine. Experiments were conducted with a constant area method and crosshead velocities of 10 mm/min and 20mm/min. The expansion of extrudates containing
ATB was larger than UMB, and the use of ASB showed an equivalent expansion to the control sample, i.e. cornmeal without fibers. The addition of UMB to corn meal increased the viscosity significantly compared to the control whereas ATB addition increased the shear viscosity to a much lesser extent as compared to UMB. Corn meal with ASF had a much lower shear viscosity as compared to the control. Corn meal with ATB showed the highest extensional viscosity whereas UMB increased the extensional viscosity higher than that for the control. Dough with ASF showed an extensional viscosity slightly lower than corn meal itself indicating the potential functionality of this fiber for direct expansion. Rheological methods to characterize cereals during processing were developed as well as mathematical models describing processing of cereals and non-cereal foods were developed.
TARGET AUDIENCES: Food scientists involved in the snack food industry
Impacts
Dietary fiber has a number of health benefits. However, its incorporation into extrusion puffed snack food and breakfast cereals limits their puffing ability and reduces their crispness and, in the latter case, their bowl life. Almost invariably, it has been found that increasing fiber concentration in the extrudate formulation reduces the expansion volume of extruded foods. Also insoluble fibers are inexpensive, plentiful and have uniquely different properties of colonic bulking and slow fermentation. Purdue researchers have found that modification of the molecular structure of corn bran, a by-product of corn dry milling, using alkali treatment significantly enhanced the expansion of extruded cereals containing up to 26% total dietary fiber. They have also developed methodologies to characterize the properties of cereals during processing that could include extrusion operations as well as other cereal processes. The working principles and a new method to measure the
viscoelastic properties of grains during processing are currently being used in this research and adopted by the industry.
Publications
- Mert, B., Gonzalez, D. and Campanella O.H. 2007. A new method to determine viscoelastic properties of corn grits during cooking and drying. Journal of Cereal Science, 46(1):32-38.
- Mert, B. and Campanella O. H. 2007. Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves. Journal of Food Engineering, 79(2):546-552.
- Chen, G., Campanella, O.H. and Corvalan, C.M. 2007. A numerical algorithm for calculating microbial survival curves during thermal processing. Food Research International, 40(1):203-208.
- Chen, G., Campanella, O.H. and Purkayastha, S. 2007. A dynamic model of crosslinked corn starch granules swelling during thermal processing. Journal of Food Engineering, 81(2): 500-507.
- Hailemariam, L., Okos, M. and Campanella, O.H. 2007. A mathematical model for the isothermal growth of bubbles in wheat dough. Journal of Food Engineering, 82 (4):466-477.
- Carcione, J.M., Campanella, O.H. and Santos, J.E. 2007. A poroelastic model for wave propagation in partially frozen orange juice, Journal of Food Engineering, 80(1):11-17.
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Progress 10/01/05 to 09/30/06
Outputs
Methods to modify corn bran, a by product of corn dry milling, were developed. Modified corn bran was used as a source of fiber of extruded breakfast cereals. Up to 26% fibers were incorporated into the product with little effect on the textural and organoleptic properties of the final product. Inclusion of 26% fiber into the product translates to a 6g of fiber per serving. That positively contributes to the newly recommended daily fiber intake. Rheological methods to monitor cereal processes were developed. These methods offer the possibility of testing food products with minimum sample preparation. In addition they are fast and precise and amenable to be used for on-line testing. Computer models were developed to follow thermal treatement of foods. They are currently used to control and correct temperature deviations during thermal processes.
Impacts
Health benefits associated with dietary fiber have been recently recognized which have led to recommendations on fiber intake. This has shown that the average daily fiber intake of the US population is far below the recommended values. The incorporation of dietary fibers intp breakfast cereal fibers offers a vehicle to increase the intake of this valuable component in standard diets. However, the incorporation of fibers into extrusion puffed products limits their ability to expand thus affecting their texture and general organoleptic properties. Purdue researchers are developing ways to modify these fibers and processes so they can be incorporated into cereals in larger quantities without negatively affecting the quality of the final product. At the same time researchers are developing methods to monitor the properties of raw materials and intermediate and final products during the processing of these cereals. Purdue researchers have found that modification of the
molecular structure of corn bran, a by product of corn dry milling, using alkali treatment significantly enhanced the expansion of extruded cereals containing up to 26% total dietary fiber. They have also developed a methodology to characterize the properties of cereals during processing. The working principles and the theoretical background of a new method to measure the viscoelastic properties of grains during processes are currently used to evaluate cereal processes.
Publications
- Haddish-Berhane N., Nyquist C., Haghighi, K., Corvalan C., Keshavarzian A., Campanella, O., Rickus, J., and Farhadi A. 2006. A multi-scale stochastic drug release model for polymer-coated targeted drug delivery systems. Journal of Controlled Release, 110(2):314-322.
- Ross K.A., Pyrak-Nolte, L.J. and Campanella, O.H. 2006. The effect of mixing conditions on the material properties of an agar gel - microstructural and macrostructural considerations. Food Hydrocolloids, 20(1):79-87.
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Progress 10/01/04 to 09/30/05
Outputs
The overall goal of this project is to describe experimentally and by mathematical models the behavior of cereals during processing and the role that this behavior plays on their processing. During the past year the investigative work was focused on describing physical and chemical changes of cereals, notably corn, subjected to a number of processes which include steam pressure cooking, tempering, drying and flaking. The effect of the addition of fibers to cereals on expansion during extrusion was also studied. Chemical and physical changes of cereal notably during flaking operations play a fundamental role on the processing of these cereals and particularly in their final quality. Physical changes of cooked corn grits were monitored during tempering and drying using a rheological method developed in our laboratory (Broad Band Squeezing Flow). The instrument, along with the measurement of thermal effects by differential scanning calorimetry (DSC), was able to monitor
the re-association of starch molecules upon tempering and drying. This re-association of gelatinized starch molecules, mainly amylopectin which is the branched fraction of starch, significantly affected the rheological properties of the grit prior the flaking operation. Hence, these changes had a large effect on the processing of the cereal and its final quality. The latter was assessed by physico chemical tests developed in our laboratories (e.g. water uptake, starch fragmentation) as well as sensory evaluation. The incorporation of fibers up to a content of approximately 22% was intended in an extrusion process that also included cornmeal. Against the general belief that the particle size of fibers significantly affects the extrudate expansion it was shown that this effect is negligible when compared to the effect caused by degree of crystallinity of the fiber. Results clearly showed that amorphous fibers or fibers with lower crystallinity have a positive effect on expansion and
quality of cereals extruded in the presence of fibers. Progress is being made to identify main components in fibers that contribute positively to the expansion of extrudates.
Impacts
New dietary guidelines recommend a higher daily consumption of fibers to prevent diverse forms of cancer and cardiovascular diseases. Breakfast and other cereal foods, in general contain lower percentages of fibers because the addition of a high content of fibers to cereals results in products that are very dense, have a poor texture and are not very palatable. In an attempt to improve the high fiber dietary requirement of cereal foods without affecting their organoleptic properties Purdue researchers are developing new processes to modify these fibers so that they can be added to food formulation (mainly for extrusion processes) in larger quantities. They are also exploring the possibility of using byproducts such as for example corn bran as a source of these fibers.
Publications
- Mert, B., Sumali, H.and Campanella, O. H. 2004. A New Method to Measure Viscosity of Liquids Using Sound Propagation and Impedance Tube Principles. Review of Scientific Instrument, 75(8), 2613-2619.
- Chen, G., Corvalan, C.M., Campanella, O.H. and Haley, T.A. 2004. An improved method to estimate temperatures and lethality during the cooling stage of sterilized cylindrical cans. Food and Bioproducts Processing. IChemE Part C. 83, 36-42.
- Ross, K.A., Pyrak-Nolte, L. and Campanella, O.H. 2006. The effect of mixing conditions on the material properties of an agar gel. Microstructural and macrostructural considerations. Food Hydrocolloids, 20(1), 79-87.
- Mert, B., Gonzalez, D. and Campanella, O.H., and Novel Methods to Measure Dough Rheology. Proceedings of the International Wheat Quality Conference, Manhattan, Kansas, May 2005.
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Progress 10/01/03 to 09/30/04
Outputs
The general approach of this project focuses on the development of mathematical models that can describe food processes. These models are based on the solution of the equations describing the transport of momentum, heat and matter using numerical approaches such as the finite element and the finite difference methods. The solution of these equations requires the knowledge of rheological and thermophysical properties. Specifically our group is dealing with the determination of rheological properties that play an important role in cereal processing, notably dough handling, flaking of cereals, and puffing (e.g. production of snacks and baked products). This knowledge will help food manufacturers to identify key processing parameters that can affect product quality and process efficiency. The general aim of the project is achieved by two specific objectives (1) determination of rheological parameters that have influence on product processability and final product quality
and (2) development of computer models that can accurately represent the processing of cereal and others food products. These objectives are closely linked because the developed models are using properties determined in objective 1. Specifically we are applying the results of our studies to several cereal processes such as flaking and puffing of cereals. We have developed models to describe flaking and dough handling operations and we are currently working in a model to describe the puffing operation. Our group is also working on computer models to describe thermal and non-thermal processes, in particular we have developed heat transfer models that can be used for in-line control of canning operations. Part of the project during this year has focused on the development of new methodologies to test the properties of food products. We have used acoustic and ultrasonic techniques for this task. These techniques have the potential to be used as on-line quality sensors.
Impacts
Computer modeling of food processes is a powerful tool that greatly benefits the food industry in its continual search for product and process improvement. The development of user friendly software tailored to specific food processes, however, requires considerable resources of highly skilled personnel and time that most food companies may not afford. To assist the food industry in the development of new processes or optimization of the current ones along with the development of new products Purdue researchers are developing accurate methods. This research has a large impact on the industry producing commodities (foods, paints, pharmaceutical) whose functional properties rely on measurements of their viscosities and mechanical properties. In the long run the methods currently developed in our laboratories are aimed at in-line control tools of bioprocesses and product quality.
Publications
- Levine, L., C.M. Corvalan, O.H. Campanella and M.R. Okos. 2002. A model describing the calendering of finite width sheets. Chemical Engineering Science, 57, 643-650.
- Reid, J., Campanella, O.H., Corvalan, C.M. and Okos, M.R. 2003. The influence of power-rheology on flow distributions in coathanger manifold. Polymer Engineering and Science, 43, 693-703.
- Peleg, M., M.D. Normand and O.H. Campanella. 2003. Estimating microbial inactivation parameters from a single survival curve obtained under varying conditions. The linear case. Bulletin for Mathematical Biology, 65, 219-234.
- Han, X.Z., O.H. Campanella and B.R. Hamaker. 2002. Influence of maize starch granule-associated protein on the rheological properties of starch. Part I. Large deformation measurements of paste properties. Carbohydrate Polymers, 49(3):315-321.
- Han, X.Z., O.H. Campanella and B.R. Hamaker. 2002. Influence of maize starch granule-associated protein on the rheological properties of starch. Part II. Dynamic measurements of viscoelastic properties of starch pastes. Carbohydrate Polymers 49(3):323-330.
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Progress 10/01/03 to 09/29/04
Outputs
The general approach of this project focuses on the development of mathematical models that can describe biological processes. These models are based on the solution of the equations describing the transport of momentum, heat and matter. The solution of these equations requires the knowledge of rheological and thermophysical properties. Specifically our group is dealing with the determination of properties that play an important role in cereal and food processing, notably dough handling, flaking of cereals (e.g., production of snacks and baked products), evaporation and thermoprocessing. This knowledge is helping the food industry to identify key processing parameters that can affect product quality and process efficiency. The specific aims of this project are (1) to develop novel methods to estimate properties that have a significant role on product processability and final product quality and (2) to develop computer models that can accurately represent the
processing of food products. These objectives are closely linked because the developed models in objective 2 are using properties determined in objective 1. Specifically we are applying the results of our studies to flaking and extrusion of cereals. We have developed models to describe flaking and dough handling operations. Our group is also working on computer models to describe thermal and non-thermal processes; in particular we have developed heat transfer models that can be used for in-line control of canning operations, e.g., the unsolved problem concerning the control of continuous retorts. We have developed novel methodologies based on acoustic and ultrasonic principles as well as mechanical waves to test the properties of biomaterials with the aim of using them as on-line quality sensors.
Impacts
Novel rheological methods based on ultrasound and acoustic waves have been developed and tested with a variety of cereal products and frozen foods. In addition, a method based on random oscillation of samples squeezed between two parallel plates (squeezing flow) has been developed and used and tested to determine the properties of corn grits during processing (cooking, drying and tempering). The technique has the potential to test the rheological properties of foods with consistency ranging from water to solid grain kernels so in addition to cereals applications the discovery is being explored to determine mechanical properties of microscale systems e.g., cell walls. A mathematical model has been developed to predict corn flake operations. The model is being used to optimize flaking operations of important cereal companies.
Publications
- Singh, P.P., D.E. Maier, J.H. Cushman, and O.H. Campanella. 2004. Effect of viscoelastic relaxation on moisture transport in foods. Part II: Sorption and drying of soybeans. Journal of Mathematical Biology 49(1):20-34.
- Ross, K.A., L.J. Pyrak-Nolte, and O.H. Campanella. 2004. The use of ultrasound to characterize the effect of mixing time on the rheological properties of dough. Food Research International 37(6):567-577.
- Mert, B., H. Sumali, and O. H. Campanella. 2003. A new method to determine viscosity of liquids using vibration principles. Rheologica Acta 42(6):534-543.
- Jebson, R.S., H. Chen, and O.H. Campanella. 2003. Heat transfer coefficients for evaporation from the inner surface of a rotating cone. II. Transactions of the Institute of Chemical Engineering. Food and Bioproducts Processing 81:293-302.
- Lee, S., L.J. Pyrak-Nolte, P. Cornillon, and O.H. Campanella. 2004. Characterization of frozen orange juice by ultrasound and wavelet analysis. Journal of the Science of Food and Agriculture 88:405-410.
- Li, P. X., O.H. Campanella, and A.K. Hardacre. 2004. Using an in-line die viscometer to study the effects of extrusion parameters on corn melt rheology. Cereal Chemistry 81:70-76.
- Levine, L., O.H. Campanella, C. Corvalan, and M.R. Okos. 2004. A model for predicting forces and work inputs of cereal flaking. Cereal Food World 49(1):11-19.
- Levine, L., O.H. Campanella, M.R. Okos, and K. Ross. 2004. Research Note: Some observations about the physicochemical effects of flaking. Cereal Food World 49(2):65.
- Levine, L., O.H. Campanella, C. Corvalan, M.R. Okos, and D. Gonzalez. 2003. A model for predicting the aspect ratio of cereal flakes. Cereal Food World 48(6):289-295.
- Lee, S., L.J. Pyrak-Nolte, and O.H. Campanella. 2003. Determination of ultrasonic-based rheological properties of dough during fermentation. Journal of Texture Studies 35(1):33-51.
- Hardacre, A., O.H. Campanella, Y. Hemar, and M. Budiman. 2004. Effects of roux composition on the viscosity of roux sauces. Food New Zealand. January/February issue 29-34.
- Mert, B., H. Sumali, and O.H. Campanella. 2004. A new method to measure viscosity of liquids using sound propagation and impedance tube principles. Review of Scientific Instruments 75(8):2613-2619.
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Progress 10/01/01 to 09/30/02
Outputs
The general approach of this project focuses on the development of computer models that describe the processing of cereals. These models are based on the solution of momentum, heat and mass transfer equations using the finite element method. The solution of these equations requires the knowledge of thermophysical and rheological properties. In particular our group is dealing with the determination of rheological properties that play an important role on cereal processing, notably dough handling, flaking of cereals and soybeans, and puffing (e.g. production of snacks and baked products). This knowledge will allow food manufacturers to identify main processing parameters that can affect product quality and process efficiency. The general aim of the project is achieved by two specific objectives (1) determination of key rheological parameters that have influence on product processability and final product quality and (2) development of computer models that can accurately
represent processing of cereal products. These objectives are closely linked as models are using rheological properties determined in objective 1. Specifically we are applying the results of our studies to several cereal processes such as flaking, calendering and puffing of cereals. We have developed models to describe flaking, calendering and dough handling operations and we have started to work in a model to describe the puffing operation. Our group is also working on computer models to describe thermal and non-thermal processes, in particular we have developed heat transfer models to describe post-pasteurization of food products. Progress has been made to get a computer model to predict the flaking of long and finite sheets. Results of this model are the first published in the literature concerning both flaking of cereals and calendering of polymers. The model is being used to predict flaking of cereals and soybeans. We have also developed models to simulate dough handling
operations. Our work has shown pitfalls of current designs and simulations are being used to define new concepts on the design of dough handling equipment. Our work on puffing started in May 2002. We have developed a model to predict the expansion of cereals when they are subjected to a difference in pressure that produces a rapid evaporation of water. This model is being applied to predict the expansion of cereals during extrusion cooking and baking. We are currently working on experimental methods to determine transport properties (mass transfer and rheology) that are relevant to the puffing research. Part of the project has also focused on new methodologies to test the properties of the final product. We have started to use ultrasonic techniques for this task. These techniques have the potential to be used as on-line quality sensors. Regarding heat transfer, we have developed computer models for thermal processes which may have a large impact in the Food Safety Area.
Impacts
Computer modeling of food processes is a power tool that greatly benefits the food industry in its continual search for product and process improvement. The development of user friendly software tailored to specific food processes, however, requires considerable resources of highly skilled personnel and time that most food companies may not afford. To assist the food industry in the development of new processes or optimization of the current ones along with the development of new products Purdue researchers are developing accurate models that describe these processes.
Publications
- Campanella, O.H. and M. Peleg. 2001. Comparison of a new and the traditional method to calculate microbial survival during thermal processing. J. Sci. Food Agric. (81), 1069-1076.
- Hoffner, B, O.H. Campanella, M.G. Corradini, and M. Peleg. 2001. Squeezing flow of a highly viscous incompressible liquid pressed between slightly inclined lubricated wide plates. Rheologica Acta, 40(3), 289-295.
- Zimmer, L.A., T.A. Haley, and O.H. Campanella. 2001. A comparative study on the performance of selected in-line viscometers to test the viscosity of Newtonian and non-Newtonian fluids. Journal of Texture Studies, 32, 75-103.
- Pereira, R.B., Bennett, R.J., Hemar, Y. and Campanella, O.H. 2001. Rheological and microstructural characteristics of model processed cheese analogues. Journal of Texture Studies, 32(5-6):349-373.
- Campanella, O.H. and M. Peleg. 2002. Squeezing flow viscometry for liquid and semiliquid foods, Critical Rev. Food Sci and Techn, 42(3), 241-264.
- Campanella, O.H., P.X. Li, K.A. Ross and M.R. Okos. 2002. The role of rheology in extrusion. In "Engineering and Food for the 21st Century" Welti-Chanes, J., Barbosa-Canovas, G.V. and Aguilera, J.M. Eds. Technomic Publishing.
- Levine, L., O.H. Campanella, C.M. Corvalan, M.R. Okos and S. Symes. 2002. A model for the formation of multiple flakes during cereal flaking. Cereal Food World, 46(2), 63-69.
- Levine, L., Campanella, O.H., Corvalan, C.M., Okos, M.R. and Symes ST. 2002. A model for the formation of multiple flakes during cereal flaking. Cereal Foods World, 47(6):210-213.
- Carr, A.J., Munro, P.A. and Campanella, O.H. 2002. Effect of added monovalent or divalent cations on the rheology of sodium caseinate solutions. International Dairy Journal, 12, 487-492.
- Ross, K. A., O. H. Campanella and M. R. Okos. 2002. The effect of porosity on glass transition measurement. International Journal of Food Properties, 5, 611-628.
- Carr, A. J., Munro, P. A. and Campanella, O. H. 2002. Effect of added monovalent or divalent cations on the rheology of sodium aseinate solutions. International Dairy Journal, 12, 487-492.
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Progress 10/01/00 to 09/30/01
Outputs
During cereal processing raw materials and intermediate products are subjected to processing conditions that involve the transfer of momentum, heat and mass. The general approach of this project focuses on the development of computer models that can describe these processes. The models are based on the solution of equations that represent the transport of momentum, heat and mass during processing. The solution of these equations requires the knowledge of thermo-physical and rheological properties. Our group is working with the development of models and the determination of rheological properties that play an important role on cereal processing, notably dough processing and flaking of cereals and soybeans. A model to predict the sheeting of long and finite sheets has been developed. The model is the first to appear in the cereal and polymer literature that deals with the two-dimensional flow of the sheeted material. It constitutes a previous step to the solution of the
more complex flaking problem. The model is being used to simulate flaking of cereals and soybeans. Calculated pressure and shear fields along with chemical and rheological changes of flaked cereals are utilized to study the effect of processing conditions on the properties of the final product. Pressure fields are also utilized for proper design of flaking rolls and calculation of energy used in the process. A model to describe the flow of dough in dough dividers has been developed. Our work has shown pitfalls of current designs and simulations are being used to define new concepts on the design of dough handling equipment. Results have also shown that the design of dough dividers is highly dependent on the rheology of the dough. A sensitivity analysis of the model allowed us to develop a design that could overcome some of the variability observed on the rheological properties of dough. A pilot scale on-line determination of rheological properties of sheeted/flaked materials was
developed and tested in our laboratory. Progress has been made on the development of appropriate rheological techniques to determine physical properties of dough, notably extensibility and stickiness. It has been shown that the techniques developed were able to differentiate properties of dough produced with different flours, moisture content, and milling and mixing conditions. The role of rheology on the processing of cereals has been also investigated in cooperation with other research groups.
Impacts
Computer modeling of food processes offers the food industry an inexpensive and flexible tool to optimize its manufacturing processes. Purdue researchers are developing computer models to describe various cereal processes such as flaking, dough handling operations, and cereal puffing. They are also measuring relevant properties of raw materials, intermediate and final products that allow them to validate the models. Accurate models allow food manufacturers to carry out detailed performance assessment of their processes and therefore reduce the need for costly experimentation
Publications
- Han, X.Z., O.H. Campanella. and B.R. Hamaker. 2001. Influence of maize starch granule-associated protein on the rheological properties of starch. Part I. Large deformation measurements of paste properties. Carbohydrate Polymers (In press).
- Han, X.Z., O.H. Campanella and B.R. Hamaker. 2001. Influence of maize starch granule-associated protein on the rheological properties of starch. Part II. Dynamic measurements of viscoelastic properties of starch pastes. Carbohydrate Polymers (In press).
- Levine, L., C.M. Corvalan, O.H. Campanella and M.R. Okos. 2001. A model describing the calendering of finite width sheets. Chemical Engineering Science (in press).
- Reid, J.D., C.M. Corvalan, L. Levine, O.H. Campanella and M.R. Okos. 2001. Sheeting/rolling of finite width sheets. Estimation of final sheet width and the forces and power exerted by the rolls. Cereal Food World, 46(2), 63-69.
- Reid, J., O.H. Campanella, C.M. Corvalan and M.R. Okos. 2001. The influence of power-rheology on flow distributions in coathanger manifold. Polymer Engineering and Science (In press).
- Ross, K.A., O.H. Campanella and M.R. Okos. 2001. The effect of porosity on glass transition measurement. International Journal of Food Properties (in press).
- Singh, P., D. Maier, and O.H. Campanella. 2001. Effect of temperature and moisture on dynamic viscoelastic properties of soybeans. Transaction of ASAE (In press).
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Progress 10/01/99 to 09/30/00
Outputs
The general approach of this project focuses on the development of computer models that can represent processing of cereals. These models are based on the solution of momentum, heat and mass transfer equations using the finite element method. The solution of these equations requires the knowledge of thermophysical and rheological properties. In particular our group is dealing with the determination of rheological properties that play an important role on cereal processing, notably dough processing and flaking of cereals and soybeans. Progress has been made to get a computer model to predict the flaking of long and finite sheets. Results of the model will be the first published in the literature concerning both flaking of cereals and calendering of polymers. The model is based on a steady state approach of the flaking process and it constitutes a previous step to the solution of the more complex unsteady state flaking problem. The model is being used to predict flaking
of cereals and soybeans. Calculated pressure and shear fields along with chemical and rheological changes of the flaked cereals are utilized to study the effect of processing conditions on the properties of the final product. Pressure fields are also utilized for proper design of flaking rolls and calculation of energy used in the process. Progress has been made to model the flow of dough in dough dividers. Our work has shown pitfalls of current designs and simulations are being used to define new concepts on the design of dough handling equipment. Results have also shown that in order to produce uniform and consistent products the design needs to be tailored to the rheology of the dough. Progress has been made on the development of appropriate rheological techniques to determine physical properties of dough, notably extensibility and stickiness. It has been shown that the techniques developed were able to differentiate properties of dough produced with different flours, moisture
content, degree of mixing and from flour milled at different conditions.
Impacts
The flaking of oilseeds and cereals is among the greatest value-adding industrial processes. It adds nearly 50 times to the value of the agricultural raw materials. In the United States alone, the retail sales of the four most popular flaked cereals exceed $750,000,000. In the oilseed industry flaking is carried out prior the oil extraction. Uniform and consistent flakes are essential for maximum oil extraction and proper processing of spent flakes for the manufacture of meals and proteins extracted from meals. The industry may be losing $7-16 millions because of poor understanding of the flaking operation. Outcome of our work may assist the cereal industry to optimize their processes. These results will also assist manufacturers of flaking rolls to design new materials for the rolls. As result of our research, new concepts in the design of dough handling equipment have been started. These new designs are assisting manufacturers of bakery equipment to explore new
markets (e.g. China, Australia, Malaysia) with equipment suited to their raw materials and needs.
Publications
- Zheng, H., Morgenstern, M.P., Campanella, O.H. and Larsen, N.G. 2000. Rheological properties of dough during mechanical dough development. Journal of Cereal Science (in press).
- Bugusu, B.A., Hamaker, B.R. and Campanella, O.H. 2000. Improvement of sorghum-wheat composite dough rheological properties and breadmaking quality through zein addition. Cereal Chemistry (In press).
- Campanella, O.H., Li, P.X., Ross, K.A. and Okos, M.R. 2000. The role of rheology in extrusion. In "Engineering and Food for the 21st Century" Welti-Chanes, J., Barbosa-Canovas, G.V. and Aguilera, J.M. Eds. Technomic Publishing (In press).
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Progress 10/01/98 to 09/30/99
Outputs
The knowledge of the physical properties of cereals during and after processing is very important to the agricultural and added-value industries in the State of Indiana for two reasons. (1) Evaluation of new cereal material performance regarding processability and efficiency and its effect on product quality and (2) Knowledge of the material physical properties for better on-line control and process automation Progress has been made on the development of appropriate rheological techniques to determine physical properties of dough, notably extensibility and stickiness. It has been shown that the techniques developed were able to differentiate properties of dough produced with different flours, moisture content and degree of mixing. A method to measure dough stickiness has been developed. Besides standard variables such as type of flour, moisture content and degree of mixing the method is taking into account other variables such as type of surfaces in contact with the
dough, temperature and force applied to the dough sample. All these variables have a large influence on the processing of dough. The method has been developed for a standard Universal Mechanical Testing Machine. Due to the purchase of new software for data processing and control of the Universal Testing Instrument the sticking test will be modified to yield more accurate and quick data. Cheaper and simpler designs of this instrument are currently used in the bakery industry. It is expected that the method could help bakers to control dough processing and quality of products made from dough. Research is now focusing on techniques that could determine main properties that cause dough stickiness. The effect of physical properties such as dough glass transition temperature will be investigated to find out whether or not the water mobility of the dough affect stickiness. Chemical and microstructural methods, e.g. starch and protein properties in dough systems, will be also developed and
correlated with the physical and rheological measurements. The studies carried out in this project are relevant to the agricultural and food industries in the State of Indiana because they use cereal raw materials and results of the project will allow them to increase both processing efficiency and product quality. The existence of new measurement tools will enable to evaluate new modified raw materials as well.
Impacts
(N/A)
Publications
- Baker, M.A., Campanella, O.H. and Okos, M.R. 1999. Rheological Properties of Various Wheat flour Doughs under Small and Large Deformations and their Relationship to Final Product Quality. AICHE/COFE Annual Meeting, November 2-5 1999 Dallas
- Campanella, O.H. and Okos, M.R. 1999. Transport Phenomena in Food Processing, Current and Future Trends. AICHE/COFE Annual Meeting, November 2-5 1999 Dallas,
- Morgenstern, M.P., Zheng, H., Ross, M. and Campanella, O.H. 1999. Rheological properties of sheeted wheat flour dough measured with large deformations. International Journal of Food Properties, 2(3), 265-275.
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