In a typical nitrogen glow discharge plasma, a large number of energetic neutrals, N2, are genera... more In a typical nitrogen glow discharge plasma, a large number of energetic neutrals, N2, are generated inside the cathode sheath. In this work, we are presenting a technique for the extraction of this energetic N2 for the treatment of starch. The energetic neutrals N2 were generated by the application of −500 V on a transparent cathode. On reaching the cathode, N2+ ions are absorbed; however, it is transparent to energetic N2 neutrals molecules generated inside the sheath by charge exchange collisions, as the energetic N2 neutrals are unaffected by the electric field and pass through the transparent cathode. The sample for treatment was placed below the transparent cathode and thus exposed to the energetic N2 neutrals extracted from glow discharge plasma for a duration of 30 min. The impact of energetic N2 neutral extracted from glow discharge plasma results in modification of physical and thermal properties of corn starch (maize starch). The physicochemical and morphological properties of treated and untreated samples were studied. The surface roughness of the plasma-treated corn starch increased significantly in comparison to the untreated sample. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) spectra confirmed that there is a considerable reduction in the semicrystalline nature and the polymer structure morphology of the corn starch. Scanning electron microscope (SEM) micrographs of samples show a substantial change in surface morphology and in size of the grains between the plasma-treated and untreated corn starch samples. The room-temperature thermal properties of the plasma-treated corn starch samples are measured using differential scanning calorimetry (DSC). The results confirm that the starch treated with energetic N2 molecules has a lower gelatinization temperature and could be applied in food processing industries.
Food science aims to create and maintain a safe, abundant, and wholesome food supply based on fun... more Food science aims to create and maintain a safe, abundant, and wholesome food supply based on fundamental science and engineering principles. The evolution of food science over the centuries has resulted in the development of various food processing technologies to ensure nutritious, fresh, and safe food. Recent decades have seen much attention paid to applying emerging technologies. By developing new food processing technologies, the overall processing time and energy consumption have been reduced compared to conventional methods, while ensuring food safety and providing benefits to the industry. This review provides an overview of the development and invention of technology to the present. Keywords: Food science evolution, Emerging technologies, Food safety, Technological invention
Seven rice cultivars namely Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1, grown in ... more Seven rice cultivars namely Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1, grown in temperate region of India, were studied for the variety difference in their physical properties. Results showed the significant difference in the physical properties including length, width, thickness, equivalent diameter, surface area, sphericity, aspect ratio, volume, bulk density, true density, porosity, thousand kernel weight, angle of repose and coefficient of friction among paddy and brown rice of cultivars (p ≤ 0.05). From the color analysis of brown rice, L * , a * and b * values were ranged from 55.99 to 67.19, 4.23 to 7.73 and 22.41 to 26.29 respectively, whereas the hardness was significantly varied from 131.48 to 73.99 N with the highest hardness found in the brown rice of Jehlum cultivar. The information of the present study would be useful for designing the post-harvest machineries for processing and storage structures in food processing industry based on the variety differ...
Low-temperature plasma (LTP) processing is a green and flexible food processing technology with o... more Low-temperature plasma (LTP) processing is a green and flexible food processing technology with only known limitation of low energy efficiency. Three established fundamental mechanisms of plasma food processing includes: i) physical damage to membranes and internal cellular components due to bombardment of energetic ions: ii) radicals and charged species led chemical reactions: iii) and radiation-induced modifications. In this investigation, we present a new mechanism of generation and extraction of energetic $N_2$ neutrals from glow discharge plasmas for efficient food processing. For nitrogen dc glow discharge plasma we demonstrate by experiment selective generation and extraction of energetic $N_2$ neutrals and $N_2^+$ ions for treatment of different food samples. Using numerical simulations, the plasma processing parameters are defined for selective extraction of $N_2$ or $N_2^+$ species with specific energies. Treatment of native finger millet flour or ragi flour (Eleusine cora...
In a typical nitrogen glow discharge plasma, a large number of energetic neutrals, N2, are genera... more In a typical nitrogen glow discharge plasma, a large number of energetic neutrals, N2, are generated inside the cathode sheath. In this work, we are presenting a technique for the extraction of this energetic N2 for the treatment of starch. The energetic neutrals N2 were generated by the application of −500 V on a transparent cathode. On reaching the cathode, N2+ ions are absorbed; however, it is transparent to energetic N2 neutrals molecules generated inside the sheath by charge exchange collisions, as the energetic N2 neutrals are unaffected by the electric field and pass through the transparent cathode. The sample for treatment was placed below the transparent cathode and thus exposed to the energetic N2 neutrals extracted from glow discharge plasma for a duration of 30 min. The impact of energetic N2 neutral extracted from glow discharge plasma results in modification of physical and thermal properties of corn starch (maize starch). The physicochemical and morphological properties of treated and untreated samples were studied. The surface roughness of the plasma-treated corn starch increased significantly in comparison to the untreated sample. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) spectra confirmed that there is a considerable reduction in the semicrystalline nature and the polymer structure morphology of the corn starch. Scanning electron microscope (SEM) micrographs of samples show a substantial change in surface morphology and in size of the grains between the plasma-treated and untreated corn starch samples. The room-temperature thermal properties of the plasma-treated corn starch samples are measured using differential scanning calorimetry (DSC). The results confirm that the starch treated with energetic N2 molecules has a lower gelatinization temperature and could be applied in food processing industries.
Food science aims to create and maintain a safe, abundant, and wholesome food supply based on fun... more Food science aims to create and maintain a safe, abundant, and wholesome food supply based on fundamental science and engineering principles. The evolution of food science over the centuries has resulted in the development of various food processing technologies to ensure nutritious, fresh, and safe food. Recent decades have seen much attention paid to applying emerging technologies. By developing new food processing technologies, the overall processing time and energy consumption have been reduced compared to conventional methods, while ensuring food safety and providing benefits to the industry. This review provides an overview of the development and invention of technology to the present. Keywords: Food science evolution, Emerging technologies, Food safety, Technological invention
Seven rice cultivars namely Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1, grown in ... more Seven rice cultivars namely Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1, grown in temperate region of India, were studied for the variety difference in their physical properties. Results showed the significant difference in the physical properties including length, width, thickness, equivalent diameter, surface area, sphericity, aspect ratio, volume, bulk density, true density, porosity, thousand kernel weight, angle of repose and coefficient of friction among paddy and brown rice of cultivars (p ≤ 0.05). From the color analysis of brown rice, L * , a * and b * values were ranged from 55.99 to 67.19, 4.23 to 7.73 and 22.41 to 26.29 respectively, whereas the hardness was significantly varied from 131.48 to 73.99 N with the highest hardness found in the brown rice of Jehlum cultivar. The information of the present study would be useful for designing the post-harvest machineries for processing and storage structures in food processing industry based on the variety differ...
Low-temperature plasma (LTP) processing is a green and flexible food processing technology with o... more Low-temperature plasma (LTP) processing is a green and flexible food processing technology with only known limitation of low energy efficiency. Three established fundamental mechanisms of plasma food processing includes: i) physical damage to membranes and internal cellular components due to bombardment of energetic ions: ii) radicals and charged species led chemical reactions: iii) and radiation-induced modifications. In this investigation, we present a new mechanism of generation and extraction of energetic $N_2$ neutrals from glow discharge plasmas for efficient food processing. For nitrogen dc glow discharge plasma we demonstrate by experiment selective generation and extraction of energetic $N_2$ neutrals and $N_2^+$ ions for treatment of different food samples. Using numerical simulations, the plasma processing parameters are defined for selective extraction of $N_2$ or $N_2^+$ species with specific energies. Treatment of native finger millet flour or ragi flour (Eleusine cora...
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