G. Duserm Garrido, D. Amendola, M. Bosi, G. Spigno Institute of Oenology and Agro-Food Engineering Università Cattolica del Sacro Cuore, Piacenza

Size: px
Start display at page:

Download "G. Duserm Garrido, D. Amendola, M. Bosi, G. Spigno Institute of Oenology and Agro-Food Engineering Università Cattolica del Sacro Cuore, Piacenza"

Transcription

1 G. Duserm Garrido, D. Amendola, M. Bosi, G. Spigno Institute of Oenology and Agro-Food Engineering Università Cattolica del Sacro Cuore, Piacenza (Italy) I. Bonadies CNR, Napoli, Italy

2 PREMISE RESEARCH PROJECT VALORIZATION OF WINE INDUSTRY BY-PRODUCTS FOR THE PRODUCTION OF HIGH ADDED VALUE COMPOUNDS One research line: production of phenolic extracts from waste skins for different mainly food applications.

3 Extract stability Conventional Solvent extraction Microwave assisted extraction ANTIOXIDANTS RECOVERY Cultivar & Vintage Influence Purification processes Encapsulation for lipid media Encapsulation for aqueous media

4 ENCAPSULATION To encapsulate liquid-solid-gas drops («Core material») with a thin solid layer («Wall material carrier») to obtain microcapsules. - Aims: Protection of core material. Controlled release. Change of physical properties. - Key factors Nature and concentration of core & wall material. Process temperature. Used technology.

5 SPRAY-DRYING The most used technology for the production of additives and flavours for the food industry Core and cell wall material are homogenised before encapsulation. Spherical powder particles ( µm). Advantages: costs, times, reproducibility, possibility of controlling particle size, suitable also for heat sensitive compounds.

6 Characteristics of final powder depend on: T inlet (and T outlet ). Feeding rate. Air rate. Aspiration rate. Noozle size. Cleaner.

7 SPECIFIC AIMS Optimisation of a spray-drying process for the production of natural phenolic extracts. Influence of different tailor-made carrier formulations Maltodextrins (beverages, bakery products, etc.) Pectin (fruit puree, jam, desserts, yogurt, ice cream, etc.) Maltodextrins and other compounds on: Total solids yields. Total phenolic compounds yield. Antioxidant capacity of the phenolic compounds. Powder solubility. Powder colour

8 EXTRACT production Red grape Barbera waste skins (Northern Italy). Extraction with EtOH 60% (2h, 60 C, stirring). Vacuum concentration. Total solids content (g/l) Polyphenols [GAE-FOLIN] (g/l) Anthocyanins (g WAE/L)

9 Maltodextrin DE12 Swelling in water 1:1 RAW MATERIALS Mixing MD + Extract Mini Spray Dryer B-290 BUCHI Barbera waste skins Extract production Molar ratio DE/GAE T inlet : C MATERIALS & METHODS (Maltodextrins) Characterization Powder Total Polyphenols Water solubility Antioxidant activity Total anthocyanins GAEFolin ABTS TA (differential ph) Color

10 AOP % g / 100g RESULTS Influence of T inlet (const mol ratio 2.5) T inlet ( C) T outlet (ºC) % Re TS % Moisture % Relative Re GAE FI % Relative RE TA ± ± 2.58 a 3.48 ± 0.13 a ± a ± 3.00 a ± ± 0.65 a 3.65 ± 0.23 a ± 4.94 a ± 0.67 a ± ± 0.50 a 3.78 ± 0.19 a ± a ± 0.00 a C 150 C 180 C Estratto mg/l GAE-FI 100 Sample L* a* b* 120 C ± ± ± C ± ± ± C ± ± ± 0.03 None significative difference Water Solubility Index 120 ºC 150 ºC b a c Campione SAMPLE

11 AOP % Influence of Maltodextrins concentration C) mol DE /mol GAE % Re TS % Moisture % rel Re GAE FI % Rel RE TA ± 0.65 a 3.65 ± 0.23 c ± 4.94 a ± 0.67 b ± 8.19 a 4.17± 0.23 c ± 9.31 ab ± 7.86 ab ± 5.58 a 5.35± 0.14 b ± 2.10 a ± 2.62 a ± 9.75 a 7.66± 0.23 a ± 4.91 b ± 0.38 a ± 6.30 b Estratto mg/l GAE-FI

12 g solubilizzati/100 g polvere Water Solubility Index MD a b c d Campione SAMPLE e mol DE /mol GAE L a b ΔE ± 0.78 a ± 0.05 a ± 0.12 a ± 0.80 b ± 0.47 a ± 0.27 b ± 1.04 c ± 0.26 a ± 0.69 b ± 0.81 d ± 0.97 a ± 0.29 c 20.39

13 mol DE /mol GAE mg GAE /g mg TA /g ± 2.93 d 3.10 ± 0.00 c ± 2.88 c 5.02 ± 2.83 b ± 2.67 b 7.46 ± 4.72 a ± 8.97 a 8.55 ± 2.36 a Extracts after drying at 105 C Decreasing MD/GAE ratio

14 THERMAL ANALYSIS T mol MD /mol GAE T - melting [ C] T - melting [ C] T - melting [ C] Barbera extracts Maltodextrin (142) Maltodextrin Barbera Extract

15 CONCLUSIONS - Maltodextrin Influence of T inlet. Powder moisture No on total solids recovery No on antioxidant activity Influence of maltodextrins concentration ( mol DE /mol GAE ): 50% total solid yields for ratio purity with MD. solubility with MD. L & b with MD. No influence on antioxidant activity.

16 Other carriers Citrus Pectin g dry matter pectin / g dry matter extract 120 C Solid ratio Average SD Wet RE%

17 Other carriers Ice Cream Formulation 46% powder skimmed milk; 24% anhydrous dextrose; 28% MD40; 2% Na alginate mol MD / GAE % powder skimmed milk; 24% anhydrous dextrose; 28% Fibruline ; 2% Na alginate g Fib /g ext % alginato di sodio.

18 2% alginato di sodio. Extract & Ice Cream Formulation

19 Molar ratio MD/GAE Other carriers Tween20 & Maltodextrins Wet Powder recovery (Re%) TPC Folin (Absolute Re%) TAC (Absolute Re%) ±1.25 a 49±0.87 b 55±5.55 a 0.11±0.01 a ±0.2 a 57±1.86 a 47±1.67 b 0.16±0.04 ab ±3.32 b 18±2.30 c 12±0.40 b 0.25±0.05 bc ±2.45 b 19±1.91 c 15±3.74 a 0.33±0.02 c a W MD/GAE molar ratios: (a) 3.85 (b) 2.44 (c) 1.28 (d) 0.64.

20 Other carriers Tween20 & Maltodextrins MD/GAE molar ratio Tw20 TPC Folin (mg GAE /g wp ) TA (mg CyN / g wp ) WSI (%) 2.44 No 38.21±0.64* 2.76± ±0.16* 2.44 Yes 25.25± ± ± No 87.66±1.12* 5.63± ±0.88 # 0.64 Yes 51.39± ± ±0.59 Molar ratio MD/GAE Tw20 Wet Powder recovery (Re%) TPC Folin (Re%) TAC (Re%) 2.44 No 80±1.67* 80±3.23* 93±5.50* 0.132± Yes 73± ± ± ± No 91±1.05 # 81±0..93 # 85±2.12 # 0.187±0.00 # 0.64 Yes 25± ± ± ±0.02 a W

21 General Conclusions Requirement of some carrier materials Process Yield, optimisation and powder properties strongly depend on the carrier (& core) formulation

b University of Salerno, Department of Chemical and Food Engineering, Salerno, Italy

b University of Salerno, Department of Chemical and Food Engineering, Salerno, Italy Nanoemulsions of grape marc extract as natural additives to improve hazelnut paste shelf-life Danila Amendola a, Francesco Donsì b, Mariarenata Sessa b, Giovanna Ferrari b, D.Marco De Faveri a, Giorgia

More information

Spray drying processes and their influence on powder characteristics

Spray drying processes and their influence on powder characteristics Spray drying processes and their influence on powder characteristics By Kaare Hvid Hansen, GEA Process Engineering A/S, GEA Niro Agenda 1. Introduction 2. Spray dried powder types and their characteristics

More information

Packaging Processing Bid on Equipment

Packaging Processing Bid on Equipment Packaging - Processing BOCHI 190 Packaging Processing With the BOCHI 190 Mini Spray Dryer you gain... e mtime The compact design and small dimensions of the apparatus make it possible for you to save a

More information

PART 1: RECRYSTALLIZATION OF AN ORGANIC SOLID

PART 1: RECRYSTALLIZATION OF AN ORGANIC SOLID EXPERIMENT 2 PART 1: RECRYSTALLIZATION OF AN ORGANIC SOLID THEORY Recrystallization is a purification technique that is very frequently used for organic compounds. When solid reaction products are isolated,

More information

Preparation and purification of Acetanilide

Preparation and purification of Acetanilide EXPERIMENT 5 - Preparation of Acetanilide Preparation and purification of Acetanilide Purpose: a) To synthesis acetanilide by reaction of aniline and acetic anhydride. b) To purify acetanilide by crystallization

More information

Experiment 9 Chem 276 Fall Semester 2010 Page 1 of 8. Separation of compounds using acid-base extraction

Experiment 9 Chem 276 Fall Semester 2010 Page 1 of 8. Separation of compounds using acid-base extraction Experiment 9 Chem 276 Fall Semester 2010 Page 1 of 8 Introduction: Separation of compounds using acid-base extraction Organic compounds are generally insoluble in water. Instead, they are soluble in organic

More information

Brix Brix % % %

Brix Brix % % % (20) 43 100 100 0.3-3.2 Brix 0.2-2.6 Brix 30.50-51.63 % 30.73-41.88 % 50 1 > > 100 20 120 10 L a b 10.0 Brix 26.2-40.2 % 160 94.1% 89.5 87.2 74.9% (Chrysanthemum morifolium) (5) ( ) ( ) (5,6,7,9,11) (5,11)

More information

Distribuito da EUROPEAN LEADER

Distribuito da EUROPEAN LEADER Production and sales of ingredients for food industry is an important part of Mokate s business activities. We produce in two production plants in Żory and Ustroń. Technological expertise and perfectly

More information

Texturising of Fermented Milk Products FROM RESEARCH & DEVELOPMENT

Texturising of Fermented Milk Products FROM RESEARCH & DEVELOPMENT Texturising of Fermented Milk Products FROM RESEARCH & DEVELOPMENT TEXTURISING of Fermented Milk Products Set yoghurts, stirred or layered fruit yoghurts, curd cheese and buttermilk desserts with their

More information

PREPARATION FOR CHEMISTRY LAB: A CHEMICAL SYNTHESIS

PREPARATION FOR CHEMISTRY LAB: A CHEMICAL SYNTHESIS 1 Name: Lab Instructor: PREPARATION FOR CHEMISTRY LAB: A CHEMICAL SYNTHESIS 1. Draw the structural formulas (similar to Lewis Structures, see the reaction in the introduction) for salicylic acid and acetic

More information

FAO SPECIFICATIONS FOR PLANT PROTECTION PRODUCTS (MERCURIAL SEED TREATMENTS) PHENYLMERCURY ACETATE

FAO SPECIFICATIONS FOR PLANT PROTECTION PRODUCTS (MERCURIAL SEED TREATMENTS) PHENYLMERCURY ACETATE AGP : CP / 86 FAO SPECIFICATIONS FOR PLANT PROTECTION PRODUCTS (MERCURIAL SEED TREATMENTS) PHENYLMERCURY ACETATE FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 1971 1 DISCLAIMER 1 FAO specifications

More information

Hazards Density Melting point Salicylic acid Irritating to eyes and skin. Toxic if X

Hazards Density Melting point Salicylic acid Irritating to eyes and skin. Toxic if X Heather Graehl Title: Experiment 2: Synthesis of Aspirin Pre-lab questions: Compound Molecular weight Hazards Density Melting point Salicylic acid 138.12 Irritating to eyes and skin. Toxic if X 156-161

More information

EXPERIMENT 2: Recrystallization and Melting Point

EXPERIMENT 2: Recrystallization and Melting Point Recrystallization (or Crystallization) is a technique used to purify solids. This procedure relies on the fact that solubility increases as temperature increases (you can dissolve more sugar in hot water

More information

ISOPROPYL ALCOHOL THE PROCESS FLOW DIAGRAM IPA

ISOPROPYL ALCOHOL THE PROCESS FLOW DIAGRAM IPA ISOPROPYL ALCOHOL THE PROCESS FLOW DIAGRAM IPA IUPAC ECONOMIC PRODUCTION HEALTH AND SAFETY ISOPROPYL ALCOHOL CHEMICAL PROPERTIES USES PHYSICAL PROPERTIES PHYSICAL PROPERTIES ODOUR BOILING POINT 82.5 0

More information

Enzymes: Natural Tools for the Modern Winemaker. Russell Robbins M.S. Enologist, Laffort Indiana Presentation 2009

Enzymes: Natural Tools for the Modern Winemaker. Russell Robbins M.S. Enologist, Laffort Indiana Presentation 2009 Enzymes: Natural Tools for the Modern Winemaker Russell Robbins M.S. Enologist, Laffort Indiana Presentation 2009 Tools for Winemakers Yeast and Bacteria Enzymes Nutrients Tannins Fining Filtration Stabilization

More information

Changes in the nutritional content of fruit and vegetables during the dehydration process of freeze drying

Changes in the nutritional content of fruit and vegetables during the dehydration process of freeze drying Changes in the nutritional content of fruit and vegetables during the dehydration process of freeze drying A Chaucer Foods comparative study of total antioxidant capacity, total phenolics and Vitamin C

More information

ROHA LAUNCHES SPIRULINA BLUE

ROHA LAUNCHES SPIRULINA BLUE ROHA LAUNCHES SPIRULINA BLUE Roha has launched Futurals Spirulina Blue.. Opening NEW possibilities to in the World of Natural Blue Colouring Foodstuffs. One of the biggest challenges in Natural Food Colour

More information

MAINTAIN QUALITY & OPTIMISE COSTS

MAINTAIN QUALITY & OPTIMISE COSTS MAINTAIN QUALITY & OPTIMISE COSTS CREMODAN IcePRO 1501, FROM THE DUPONT DANISCO RANGE April 2015 In this presentation Industry challenge Maintaining Quality & Optimising Costs Introducing CREMODAN IcePro

More information

Pectin Pearls Liquid Surprise Inside

Pectin Pearls Liquid Surprise Inside Technical application information Pectin Pearls Liquid Surprise Inside pectin pearls liquid surprise inside In recent months, soft drinks with liquid-filled pearls are literally on everyone s lips. Pectin

More information

Formulation Development of Solid Dosage Forms

Formulation Development of Solid Dosage Forms Formulation Development of Solid Dosage Forms Kansas City, MO FPO Paul Skultety Senior Director, Pharmaceutics January 12, 2006 2005 Aptuit, Inc. Prototype Formulation Development Assign Technical Lead

More information

From Fruits to Pectin

From Fruits to Pectin From Fruits to Pectin Herbstreith & Fox the Specialists for Pectin Production sites and channels of distribution State-of-the-art manufacturing techniques and a wide product portfolio distinguish the performance

More information

Forward osmosis for the concentration of apple juice Netsanet Shiferaw Terefe, Isabelle Desmons, Filip Janakievski, Kirthi De Silva IFOS 2016

Forward osmosis for the concentration of apple juice Netsanet Shiferaw Terefe, Isabelle Desmons, Filip Janakievski, Kirthi De Silva IFOS 2016 Forward osmosis for the concentration of apple juice Netsanet Shiferaw Terefe, Isabelle Desmons, Filip Janakievski, Kirthi De Silva IFOS 2016 AGRICULTURE AND FOOD Introduction Fruit juices are commonly

More information

Pyrolysis of Agricultural and Forestry Residues into Bio-oil

Pyrolysis of Agricultural and Forestry Residues into Bio-oil Pyrolysis of Agricultural and Forestry Residues into Bio-oil ENGINEERING CONFERENCES INTERNATIONAL 2009, Bioenergy II: Fuels and Chemicals from Renewable Resources Ran Xu Lorenzo Ferrante John Edwards

More information

Technologies for whey processing: Is there a better whey? Alan L. Kelly Seamus A. O Mahony

Technologies for whey processing: Is there a better whey? Alan L. Kelly Seamus A. O Mahony Technologies for whey processing: Is there a better whey? Alan L. Kelly Seamus A. O Mahony School of Food and Nutritional Sciences University College Cork, Ireland Sources and Types of Whey Milk Casein

More information

POWDER DRINKS FOR VENDING MACHINES - HOT DRINKS

POWDER DRINKS FOR VENDING MACHINES - HOT DRINKS POWDER DRINKS FOR VENDING MACHINES - HOT DRINKS INSTANT COFFEE 100% EXTRACT We have pure Robusta and Robusta + Arabica mixes spray dry EU origin. We had developed innovative production so we can get low

More information

DECANTER CENTRIFUGES FOR INDUSTRIAL APPLICATIONS

DECANTER CENTRIFUGES FOR INDUSTRIAL APPLICATIONS DECANTER CENTRIFUGES FOR INDUSTRIAL APPLICATIONS D E D I C A T E D I N N O V A T O R S The centrifugal force effective, reliable and innovative Over the years our group has developed a great experience

More information

Selected industrial processes which require low temperature heat

Selected industrial processes which require low temperature heat Selected industrial processes which require low temperature heat dr. Vlasta KRMELJ, Dipl.Ing. Energy agency of Podavje, Slovenia vlasta.krmelj@energap.si Source: http://energy-in-industry.joanneum.at Low

More information

2028 Reaction of cyclohexyl magnesium bromide with carbon dioxide to cyclohexanecarboxylic acid

2028 Reaction of cyclohexyl magnesium bromide with carbon dioxide to cyclohexanecarboxylic acid 28 Reaction of cyclohexyl magnesium bromide with carbon dioxide to cyclohexanecarboxylic acid Br + Mg diethyl ether MgBr 1. CO 2 2. H 3 O O OH C 6 H 11 Br CO 2 (163.1) (24.3) (44.) C 7 H 12 O 2 (128.2)

More information

Probiotic encapsulation by spray drying Production of particles with new functionality by controlling the milk clotting reaction

Probiotic encapsulation by spray drying Production of particles with new functionality by controlling the milk clotting reaction Probiotic encapsulation by spray drying Production of particles with new functionality by controlling the milk clotting reaction Justine GUERIN Jérémy PETIT, Jennifer BURGAIN, Frédéric BORGES, Joël SCHER,

More information

The new sweet experience.

The new sweet experience. The new sweet experience. From fruit to sugars. An exclusive process. An international patent. For a natural, good, and responsible sweetener. Naturalia ingredients was founded in 2009 as a joint venture

More information

EXPERIMENT 1: MELTING POINTS

EXPERIMENT 1: MELTING POINTS EXPERIMENT 1: MELTING POINTS 1. Prepare a known sample of urea and determine its melting point. (Use a well packed capillary with ~1-2 mm of sample, with a rise in temperature of ~ 1-2 o C per min near

More information

DEVELOPMENT OF AN ANALYTICAL METHOD For the ANALYSIS OF ALKANOLAMINES IN SOIL

DEVELOPMENT OF AN ANALYTICAL METHOD For the ANALYSIS OF ALKANOLAMINES IN SOIL DEVELOPMENT OF AN ANALYTICAL METHOD For the ANALYSIS OF ALKANOLAMINES IN SOIL Phase III: Method Documentation Prepared For: Alberta Environment Prepared by: Maxxam Analytics Inc. February 2008 PROJECT

More information

David Julian McClements Department of Food Science University of Massachusetts, Amherst

David Julian McClements Department of Food Science University of Massachusetts, Amherst David Julian McClements Department of Food Science University of Massachusetts, Amherst Institute of Medicine Workshop on the Human Microbiome, Diet, and Health February 23, 2012 Delivery System Design:

More information

Recrystallization and Melting Points. Benzoic Acid was recrystallized with a 41% recovery using 95% ethanol and water as

Recrystallization and Melting Points. Benzoic Acid was recrystallized with a 41% recovery using 95% ethanol and water as Lab #1 (Section 102) September 17, 2002 Recrystallization and Melting Points Abstract: Benzoic Acid was recrystallized with a 41% recovery using 95% ethanol and water as the mixed-solvent. Benzoic acid

More information

AAK your partner in creating solutions

AAK your partner in creating solutions Ice-cream fats AAK your partner in creating solutions Understanding customer needs is our business AAK is a world leading supplier of high value-added speciality fats. In every customer relationship, our

More information

Alphonsus Utioh, P. Eng. Manager, Product and Process Development

Alphonsus Utioh, P. Eng. Manager, Product and Process Development Alphonsus Utioh, P. Eng. Manager, Product and Process Development Food Development Centre Manitoba Agriculture Food and Rural Initiatives 810 Phillips Street Portage la Prairie, Manitoba, Canada R1N 3J9

More information

INTRODUCTION FRAGRANCES FLAVOURS INGREDIENTS AND PRODUCTION

INTRODUCTION FRAGRANCES FLAVOURS INGREDIENTS AND PRODUCTION INTRODUCTION TO FRAGRANCES FLAVOURS INGREDIENTS AND PRODUCTION INTRODUCTION: Integral part of day to day life. Almost present in every commodity. Fragrances used for external applications such as spray

More information

CENTRIFUGAL SEPARATORS FOR INDUSTRIAL APPLICATIONS

CENTRIFUGAL SEPARATORS FOR INDUSTRIAL APPLICATIONS CENTRIFUGAL SEPARATORS FOR INDUSTRIAL APPLICATIONS The centrifugal force effective, reliable and innovative Over the years our group has developed a great experience and a strong know-how in the most important

More information

Composition of Grapes

Composition of Grapes Composition of Grapes By Murli Dharmadhikari Grapes are the most important raw material for making wine. A good understanding of grape composition is essential to understanding the process of winemaking

More information

Tannic Acid Production

Tannic Acid Production Tannic Acid Production Ensymm abstract for solvent-free production of Tannic Acid from fruit peels and organic waste Ensymm UG & Co.KG Merowingerplatz 1 40225 Düsseldorf Germany 2 INTRODUCTION WHAT IS

More information

Mini Spray Dryer B-290 Technical data sheet

Mini Spray Dryer B-290 Technical data sheet Mini Spray Dryer B-290 Technical data sheet The Mini Spray Dryer B-290 is the world leading laboratory scale Spray Dryer since many years. It is designed to visualize your Spray Drying process for wide

More information

Recrystallization Techniques

Recrystallization Techniques Adapted from: Recrystallization Techniques The Purity and Purification of Solids, CHEM 337M Laboratory Manual; Portland State University, Portland, OR, 1995. Prelab Assignment Read Ch. 13 (all) in your

More information

Gum Arabic / Gum Acacia

Gum Arabic / Gum Acacia Gum Arabic / Gum Acacia The dried exudate (gum) from Acacia Senegal and related species (Acacia Seyal) Gum Arabic Origin Collection (origin) and Processing (Europe) Structure chemical composition Properties

More information

REV Dehydration: Commercial Drying Technology for Foods and Food Ingredients

REV Dehydration: Commercial Drying Technology for Foods and Food Ingredients REV Dehydration: Commercial Drying Technology for Foods and Food Ingredients Company Radiant Energy Vacuum ( REV ) Dehydration Technology Vancouver-based industrial technology company, UBC spin-off Proprietary

More information

BUREAU OF INDIAN STANDARDS. Draft Indian Standard. SPECIFICATION FOR CASEIN BASED AQUEOUS PIGMENTS AND FINISHES (First revision of IS 3999)

BUREAU OF INDIAN STANDARDS. Draft Indian Standard. SPECIFICATION FOR CASEIN BASED AQUEOUS PIGMENTS AND FINISHES (First revision of IS 3999) For Comments only DOC: CHD 17 (1639)C BUREAU OF INDIAN STANDARDS Draft Indian Standard SPECIFICATION FOR CASEIN BASED AQUEOUS PIGMENTS AND FINISHES (First revision of IS 3999) ICS 59.140.10 (Not to be

More information

The APV Flex-Mix Family - ready to meet all your needs

The APV Flex-Mix Family - ready to meet all your needs The APV Flex-Mix Family - ready to meet all your needs Consistent and effective mixing APV Flex-Mix mixing solutions deliver the performance, flexibility and reliability you need to satisfy rapidly changing

More information

CH 241 EXPERIMENT #5 WEEKS OF OCTOBER 29 AND NOVEMBER 5, 2001 CHEMICALLY ACTIVE EXTRACTION INFRARED SPECTROSCOPY

CH 241 EXPERIMENT #5 WEEKS OF OCTOBER 29 AND NOVEMBER 5, 2001 CHEMICALLY ACTIVE EXTRACTION INFRARED SPECTROSCOPY CH 241 EXPERIMENT #5 WEEKS OF OCTOBER 29 AND NOVEMBER 5, 2001 CHEMICALLY ACTIVE EXTRACTION INFRARED SPECTROSCOPY A. Background In this experiment you will use extraction and acid-base chemistry to separate

More information

SUCROSE MONOESTERS OF LAURIC, PALMITIC OR STEARIC ACID. Chemical and Technical Assessment

SUCROSE MONOESTERS OF LAURIC, PALMITIC OR STEARIC ACID. Chemical and Technical Assessment SUCROSE MONOESTERS OF LAURIC, PALMITIC OR STEARIC ACID Chemical and Technical Assessment Prepared by Yoko Kawamura, PhD, and reviewed by Mrs Inge Meyland 1. Summary Sucrose monoesters of lauric, palmitic

More information

Clean Label Conference March 28 29, Clean Label Gelling Technology For Fruit Preparations: Citri Fi 100 Series Nesha Zalesny

Clean Label Conference March 28 29, Clean Label Gelling Technology For Fruit Preparations: Citri Fi 100 Series Nesha Zalesny Clean Label Conference March 28 29, 2016 Clean Label Gelling Technology For Fruit Preparations: Citri Fi 100 Series Nesha Zalesny 713 St. Croix St., River Falls, WI, USA 715.425.7550 www.fiberstar.net

More information

PURIFICATION TECHNIQUES

PURIFICATION TECHNIQUES DETERMINACIÓN DE ESTRUCTURAS ORGÁNICAS (ORGANIC SPECTROSCOPY) PURIFICATION TECHNIQUES Hermenegildo García Gómez Departamento de Química Instituto de Tecnología Química Universidad Politécnica de Valencia

More information

Experiment C. Acid-Base Extraction: Benzoic Acid, 4-Nitroaniline, Naphthalene

Experiment C. Acid-Base Extraction: Benzoic Acid, 4-Nitroaniline, Naphthalene rganic hemistry I Lab HEM 2211L (Spring 2008) School of Science & Technology Georgia Gwinnett ollege Experiment. Acid-Base Extraction: Benzoic Acid, 4-Nitroaniline, Naphthalene 1. EXPERIMENTAL BJETIVES:

More information

Introduction to Ion-selective Measurement

Introduction to Ion-selective Measurement Introduction to Ion-selective Measurement Dr. Axel W. Bier, Hach-Lange, Application Specialist Theory Ion-selective electrodes (ISE) consist of an ion-specific half-cell and a reference half-cell. The

More information

Anhydro Spray Bed Dryer FOR PRODUCTION OF DUST FREE POWDERS

Anhydro Spray Bed Dryer FOR PRODUCTION OF DUST FREE POWDERS Anhydro Spray Bed Dryer FOR PRODUCTION OF DUST FREE POWDERS SPX Flow Technology Danmark A/S is an international engineering company with a consistent goal to provide our customers with the optimal processing

More information

Pharmaceutical Freeze Drying:

Pharmaceutical Freeze Drying: Pharmaceutical Freeze Drying: The Lyophilization Process Nathaniel Milton, Ph.D. Product Development, Eli Lilly and Co. 1 Outline I. What is freeze drying? II. Reasons for freeze drying III. Steps in freeze

More information

هيي ة التقييس لدول مجلس التعاون لدول الخليج العربية

هيي ة التقييس لدول مجلس التعاون لدول الخليج العربية هيي ة التقييس لدول مجلس التعاون لدول الخليج العربية STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) GSO 78 / 997 البن سريع الذوبان INSTANT COFFEE ICS:67.0.0 INSTANT COFFEE Date of GSO Board of Directors'

More information

Experiment 3: Acid/base Extraction and Separation of Acidic and Neutral Substances

Experiment 3: Acid/base Extraction and Separation of Acidic and Neutral Substances Experiment 3: Acid/base Extraction and Separation of Acidic and Neutral Substances Introduction You will be given a mixture that contains three substances in equal amounts: benzoic acid, 2-naphthol and

More information

Wilaisri Limphapayom. Post harvest and Products Processing Research and Development Division Department of Agriculture.

Wilaisri Limphapayom. Post harvest and Products Processing Research and Development Division Department of Agriculture. Development of Xanthone Powder Production Technology Wilaisri Limphapayom Post harvest and Products Processing Research and Development Division Department of Agriculture. Mangosteen Fruit Garcinia mangostana

More information

DRYING DEFINITIONS THE BENEFIT OF DRYING 10/22/2014

DRYING DEFINITIONS THE BENEFIT OF DRYING 10/22/2014 DEFINITIONS DRYING Water reduction from the product is often called drying or dehydration. However, drying and dehydration have a different meaning. Drying: is to remove or reduce the water content of

More information

Encapsulation of Antioxidants by Spray-Drying

Encapsulation of Antioxidants by Spray-Drying Encapsulation of Antioxidants by Spray-Drying Ferreira I., Rocha S., Coelho M. LEPAE, Department of Chemical Engineering Faculty of Engineering of the University of Porto This study provides an encapsulation

More information

TECHNICAL TRICHLORFON

TECHNICAL TRICHLORFON TECHNICAL WHO/SIT/13.R5 1. Specification 1.1 Description TECHNICAL 1 Full specification WHO/SIT/13.R5 Revised 10 December 1999 The material shall consist of trichlorfon together with related manufacturing

More information

Application Note 15: The use of a Near Infrared Transmission Analyser for Grape and Wine Quality Testing

Application Note 15: The use of a Near Infrared Transmission Analyser for Grape and Wine Quality Testing Application Note 15: The use of a Near Infrared Transmission Analyser for Grape and Wine Quality Testing 1. Introduction 1.1 Background The use of spectroscopy in the wine industry is well established,

More information

Use of Tannin Additions in the Production of Red Wines

Use of Tannin Additions in the Production of Red Wines Use of Tannin Additions in the Production of Red Wines Jim Harbertson Associate Professor of Enology Washington State University School of Food Science Viticulture and Enology Program Tannins Importance

More information

Chapter 1 Basic Concepts of Chemistry

Chapter 1 Basic Concepts of Chemistry Chapter 1 Basic Concepts of Chemistry MULTIPLE CHOICE 1. A theory is a. a. mathematical formula that models a pattern of behavior b. set of quantitative data c. well-tested unifying principle that explains

More information

USE OF VITREOUS FERTILIZERS WITH SLOW RELEASE OF NUTRIENTS IN VITICULTURE

USE OF VITREOUS FERTILIZERS WITH SLOW RELEASE OF NUTRIENTS IN VITICULTURE USE OF VITREOUS FERTILIZERS WITH SLOW RELEASE OF NUTRIENTS IN VITICULTURE M. Ion*, A. Şerdinescu*, Liliana Pîrcălabu*, Mh. Sava** *Research and Development Institute for Viticulture and Winemaking Valea

More information

CENNAMIDES VEGETAL CERAMIDES Ref: CERP50 / CERW05

CENNAMIDES VEGETAL CERAMIDES Ref: CERP50 / CERW05 64, rue Anatole France - 92300 Levallois-Perret - FRANCE TEL.: ++33.(0)1.47.93.66.66 - FAX.: ++33.(0)1.47.33.02.20 CENNAMIDES VEGETAL CERAMIDES Ref: CERP50 / CERW05 DEFINITION CENNAMIDES, an exclusive

More information

The student knows that matter has measurable physical properties and those properties determine how matter is classified, changed, and used.

The student knows that matter has measurable physical properties and those properties determine how matter is classified, changed, and used. TEKS 5.5B The student knows that matter has measurable physical properties and those properties determine how matter is classified, changed, and used. The student is expected to: (B) identify the boiling

More information

Solutions. Occur in all phases. Ways of Measuring. Ways of Measuring. Energy of Making Solutions. 1. Break apart Solvent. Page 1

Solutions. Occur in all phases. Ways of Measuring. Ways of Measuring. Energy of Making Solutions. 1. Break apart Solvent. Page 1 s Occur in all phases The solvent does the dissolving. The solute is dissolved. There are examples of all types of solvents dissolving all types of solvent. We will focus on aqueous solutions. Ways of

More information

General Chemistry I (FC, 09-10) Lab #2: Physical Separation Techniques I TRODUCTIO

General Chemistry I (FC, 09-10) Lab #2: Physical Separation Techniques I TRODUCTIO General Chemistry I (FC, 09-10) I TRODUCTIO When two or more substances that do not react chemically are blended together, the result is a mixture in which each component retains its individual identity

More information

FS 231: Final Exam (5-5-03) Part A (Closed Book): 60 points

FS 231: Final Exam (5-5-03) Part A (Closed Book): 60 points Name: Start time: End time: FS 231: Final Exam (5-5-03) Part A (Closed Book): 60 points 1. Which of the following statements are true for a vapor compression refrigeration cycle operating under saturated

More information

A TASTE OF THINGS TO COME PRODUCT DEVELOPMENT CENTRES

A TASTE OF THINGS TO COME PRODUCT DEVELOPMENT CENTRES A TASTE OF THINGS TO COME PRODUCT DEVELOPMENT CENTRES A TASTE OF THINGS TO COME Innovation is always on the agenda in the fast moving food industry. Tetra Pak s Product Development Centres can help you

More information

The new sweet experience. Crystal Grape Sugars The Missing Ingredient!

The new sweet experience. Crystal Grape Sugars The Missing Ingredient! The new sweet experience. Crystal Grape Sugars The Missing Ingredient! Two experiences for a unique innovation. Naturalia ingredients was foued in 2009 as a joint venture between two important Italian

More information

Reduction of 4-Nitroacetophenone

Reduction of 4-Nitroacetophenone GRD PRIX CHIMIQUE 2011 Reduction of 4-Nitroacetophenone 1. Introductory Remarks The reduction of aromatic nitro compounds to the corresponding aryl amines is an useful chemical transformation since many

More information

Review of Dissolution Testing and Alloying Methods in the Casthouse

Review of Dissolution Testing and Alloying Methods in the Casthouse Review of Dissolution Testing and Alloying Methods in the Casthouse Publication presented at the Continuous Casting Conference, Frankfurt, Nov. 2000 Introduction The properties of Al alloys are largely

More information

Flexible Measuring and Control in Reverse Osmosis Systems: What advantages do modular multi-channel controller for central tasks in water treatment

Flexible Measuring and Control in Reverse Osmosis Systems: What advantages do modular multi-channel controller for central tasks in water treatment : What advantages do modular multi-channel controller for central tasks in water treatment have White Paper August 2010 Flexible Measuring and Control in Reverse Osmosis Systems: What advantages do modular

More information

DANISCO CULTOR A BROAD RANGE OF PECTINS

DANISCO CULTOR A BROAD RANGE OF PECTINS DANISCO CULTOR A BROAD RANGE OF PECTINS Introduction to great pectin series Page 1 A Broad Range of Pectins Danisco offers a complete range of pectin covering a multitude of food and pharmaceutical applications.

More information

PHYS 102 HOMEWORK VIII

PHYS 102 HOMEWORK VIII PHYS 102 HOMEWORK VIII DUE DATE: 24/12/2010 FRIDAY 11:50 (end of class) Please Sign Below I pledge my honor that I have not copied the solutions from a solution manual or from a friend. I have neither

More information

Methods of extraction of natural dyes

Methods of extraction of natural dyes Methods of extraction of natural dyes METHODS OF DYE EXTRACTION Experimental trials were carried out in domestic gardens in collaboration with botanists mainly focusing on the best conditions for the growth

More information

Classification of Chemical Substances

Classification of Chemical Substances Classification of Chemical Substances INTRODUCTION: Depending on the kind of bonding present in a chemical substance, the substance may be called ionic, molecular or metallic. In a solid ionic compound

More information

A WAY TO PREVENT SYNERESIS IN FRUIT FILLINGS PREPARED WITH GELLAN GUM

A WAY TO PREVENT SYNERESIS IN FRUIT FILLINGS PREPARED WITH GELLAN GUM Abstract A WAY TO PREVENT SYNERESIS IN FRUIT FILLINGS PREPARED WITH GELLAN GUM Janna CROPOTOVA, Svetlana POPEL Practical Scientific Institute of Horticulture and Food Technology, 59 Vierul, MD 2070, Chi

More information

Topic 4 FDFTECENG4A. Topic 4: Apply principles of evaporation to a production process

Topic 4 FDFTECENG4A. Topic 4: Apply principles of evaporation to a production process Topic 4: Apply principles of evaporation to a production process 1 Contents Overview 3 Process of evaporation 4 Principle of evaporation 4 Stages in the evaporation process 5 Evaporation equipment 7 Safe

More information

Solutions. Occur in all phases. Ways of Measuring. Ways of Measuring. Page 1

Solutions. Occur in all phases. Ways of Measuring. Ways of Measuring. Page 1 Solutions Occur in all phases The solvent does the dissolving. The solute is dissolved. There are examples of all types of solvents dissolving all types of solvent. We will focus on aqueous solutions.

More information

Spinning Disc Reactors

Spinning Disc Reactors Spinning Disc Reactors A novel processing machine for the food and chemical industry Basically a rotating disc, that can be heated or cooled, is fed with one or more liquids at its centre. The liquids

More information

(for tutoring, homework help, or help with online classes)

(for tutoring, homework help, or help with online classes) www.tutor-homework.com (for tutoring, homework help, or help with online classes) 1. 012 Chapter #016 Which of the following atoms does not participate in hydrogen bonding? a. S b. O c. F d. N 2. 011 Chapter

More information

Isolation and Purification of Organic Compounds Recrystallization (Expt #3)

Isolation and Purification of Organic Compounds Recrystallization (Expt #3) Isolation and Purification of Organic Compounds Recrystallization (Expt #3) Recrystallization, which relies on equilibria at a solid-liquid interface, occurs when a solid material precipitates from a cooling

More information

Pure. Food Starches. GPC s line of specialty carbohydrates continues to expand to meet the changing requirements of our customers.

Pure. Food Starches. GPC s line of specialty carbohydrates continues to expand to meet the changing requirements of our customers. PURE-DENT Unmodified and Specialty Starches PURE-DENT unmodified starch is produced from yellow dent corn. It offers high viscosity and excellent gel strength at an economical price. This cleanflavored

More information

Purification by Recrystallization

Purification by Recrystallization Experiment 2 Purification by Recrystallization Objectives 1) To be able to select an appropriate recrystallizing solvent. 2) To separate and purify acetanilide by recrystallization. 3) To compare the melting

More information

Nature s Colors Gretchen Goehrend & Associates, Inc.

Nature s Colors Gretchen Goehrend & Associates, Inc. Nature s Colors 1. What is Color? 2. Color and Food 3. Types of Food Colorants 4. Legislation 5. Natural Colorants 6. Factors Determining Color Choices Primary Information Source: Natural Food Colorants,

More information

State of the Art Microwave. Vacuum Drying of Food PÜSCHNER MICROWAVES. Page 1 of 14

State of the Art Microwave. Vacuum Drying of Food PÜSCHNER MICROWAVES. Page 1 of 14 State of the Art Microwave Vacuum Drying of Food PÜSCHNER MICROWAVES 2010 Pueschner Microwave Steller Heide 14 Industrial Estate Neuenkirchen D 28790 Schwanewede / Bremen The article gives an insight into

More information

2014 Mildura Seminar. FINAL REPORT to. Project Number: GWT 1329 Principal Investigator: Dr Paul Petrie

2014 Mildura Seminar. FINAL REPORT to. Project Number: GWT 1329 Principal Investigator: Dr Paul Petrie 2014 Mildura Seminar FINAL REPORT to AUSTRALIAN GRAPE AND WINE AUTHORITY Project Number: GWT 1329 Principal Investigator: Dr Paul Petrie Research Organisation: Australian Society of Viticulture and Oenology

More information

PREPARATION FOR CHEMISTRY LAB: A CHEMICAL SYNTHESIS. 2. What is a catalyst? What is the catalyst used in this week s lab?

PREPARATION FOR CHEMISTRY LAB: A CHEMICAL SYNTHESIS. 2. What is a catalyst? What is the catalyst used in this week s lab? 1 PREPARATION FOR CHEMISTRY LAB: A CHEMICAL SYNTHESIS 1. Draw the structural formulas (similar to Lewis Structures, see the reaction in the introduction) for salicylic acid and acetic acid. 2. What is

More information

Chromatography Extraction and purification of Chlorophyll CHM 220

Chromatography Extraction and purification of Chlorophyll CHM 220 INTRODUCTION Extraction and purification of naturally occurring molecules is of the most common methods of obtaining organic molecules. Locating and identifying molecules found in flora and fauna can provide

More information

Water and the Fitness of the Environment

Water and the Fitness of the Environment Chapter 3 Water and the Fitness of the Environment Overview: The Molecule That Supports All of Life Water is the biological medium here on Earth All living organisms require water more than any other substance

More information

Anhydro Fluid Bed Technologies

Anhydro Fluid Bed Technologies Anhydro Fluid Bed Technologies SPX Flow Technology Danmark A/S is an international engineering company with a Anhydro Fluid Bed Technologies consistent goal to provide our customers with the optimal processing

More information

EXP. 6: SEPARATION AND IDENTIFICATION OF UNKNOWN COMPOUNDS

EXP. 6: SEPARATION AND IDENTIFICATION OF UNKNOWN COMPOUNDS EXP. 6: SEPARATION AND IDENTIFICATION OF UNKNOWN COMPOUNDS NAME: SECTION LOCKER FORMAL REPORT (i) ABSTRACT: The purpose of this experiment was to isolate two compounds one acidic and one neutral from an

More information

1º ESO UNIT 3: Pure substances and mixtures. Susana Morales Bernal

1º ESO UNIT 3: Pure substances and mixtures. Susana Morales Bernal 1º ESO UNIT 3: Pure substances and mixtures Objectives 1. To know that a substance is identified according to its characteristic properties like: density and melting or boiling points. 2. To know the concepts

More information

Aloe Vera Gel 1: 1 PRODUCT SPECIFICATION

Aloe Vera Gel 1: 1 PRODUCT SPECIFICATION 01 Aloe Vera Gel 1: 1 MA-101 Clear liquid Light vegetable 0.997 to 1.004 0.5% min. 200 kg sealed plastic drums Aloe Vera Gel 1:1 is a pure 100% product obtained by an extraction and purification process

More information

SAFETY DATA SHEET. Print Date: 6/24/2015 Revision Date: 6/24/ Industrial Park Rd Columbia, TN (931) Phone (931) Fax

SAFETY DATA SHEET. Print Date: 6/24/2015 Revision Date: 6/24/ Industrial Park Rd Columbia, TN (931) Phone (931) Fax SAFETY DATA SHEET 1. IDENTIFICATION Product Description Trade Name Product # Supplier Contact Dormant Granny Smith Green TGIC D1693008 Columbia Coatings 1173 Industrial Park Rd Columbia, TN 38401 (931)

More information

The study of pre alloy powder used in diamond saw blades

The study of pre alloy powder used in diamond saw blades The study of pre alloy powder used in diamond saw blades Alloy is a kind of substance with metallic properties composed of a metal and another metal or other several metals or nonmetals. Alloy is generally

More information

EXPERIMENT 9 (Organic Chemistry II) Pahlavan - Cherif Synthesis of Aspirin - Esterification

EXPERIMENT 9 (Organic Chemistry II) Pahlavan - Cherif Synthesis of Aspirin - Esterification EXPERIMENT 9 (rganic hemistry II) Pahlavan - herif Materials Hot plate 125-mL Erlenmeyer flask Melting point capillaries Melting point apparatus Büchner funnel 400-mL beaker Stirring rod hemicals Salicylic

More information

#15 Synthesis and Characterization of Aspirin

#15 Synthesis and Characterization of Aspirin #15 Synthesis and Characterization of Aspirin ne of the simpler organic reactions that can be carried out is the formation of an ester from an acid and an alcohol. This reaction proceeds as follows: R

More information