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Roger Ruan,Young-Jin Choi,Myong-Soo Chung 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.3
Caking has been a serious problem in food, feed, pharmaceutical, and related industries, where dry powdered materials are produced and or utilized. Caking of dry food powders occurs when water is redistributed or absorbed by the powders during processing and storage. The powders become sticky when their surfaces are mobilized by water, resulting in inter-particle binding, formation of clusters, and inter-particle fusion, which lead to caking. As a result of caking, the solubility of the powdered materials may decrease, lipid oxidation and enzymatic activity may increase, and sensory qualities such as flavor and crispness may deteriorate. Caking may also lead to microbial growth. For consumers, caking of powder products is a sign of poor qyality and possible food safety problems. This paper provides a review of factors affecting caking, caking mechanisms, and analysis of caking based on previous studies.
NMR Relaxometry of Water in Set Yogurt During Fermentation
Chulkyoon Mok,Jinning Qi,Paul Chen,Roger Ruan 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.5
The mobility of water in set yogurt during fermentation was studied using nuclear magnetic resonance (NMR) relaxometry. The spin-spin relaxation was analyzed using a 2-fraction model, resulting in 2 spin-spin relaxation time constants T<sub>21</sub> and T<sub>22</sub>. Both T<sub>21</sub> and T<sub>22</sub> exhibited rapid changes between 2 and 4 hr of fermentation, coinciding with the drop in pH and the rise in lactic acid bacteria count. The spin-lattice relaxation time T<sub>1</sub> increased over the fermentation period. Both T<sub>1</sub> and T<sub>2</sub> showed an increase in the mobility of water upon gel formation during fermentation. Water redistribution within the gel matrix due to casein aggregation and structure forming may be responsible for the changes in mobility.