Title: Journal of the Food Hygienic Society of Japan

Title: Journal of Food Process Engineering

ISO Abbreviated Title: J. Food Process Eng.

JCR Abbreviated Title: J Food Process Eng

ISSN: 0145-8876

Issues/Year: 4

Journal Country/Territory: United States

Language: English

Publisher: Blackwell Publishing

Publisher Address: 9600 Garsington Rd, Oxford OX4 2DQ, Oxon, England

Subject Categories:

Engineering, Chemical: Impact Factor 0.646, 58/110 (2006); Impact Factor 0.846, 66/128 (2009)

Food Science & Technology: Impact Factor 0.646, 58/96 (2006); Impact Factor 0.846, 63/118 (2009)

? Du, S.L., Zhou, C.S. and Yang, L.Q. (2007), Deacidification of adlay seed (coix lachryma-jobi var. Mayuen) miscella with anion-exchange resin. Journal of Food Process Engineering, 30 (6), 729-745.

Full Text: 2007\J Foo Pro Eng30, 729.pdf

Abstract: This study examined the potential of ion-exchange adsorption technique for the deacidification of adlay seed miscella. The adsorption properties, including the adsorption isotherms, thermodynamics and kinetics, of free fatty acids (FFAs) onto anion-exchange resin LSD-263 were investigated. Regression results showed that the Freundlich model can describe the adsorption isotherm better than the Langmuir model can. The positive values of enthalpy indicated that an endothermic process in our study range - the negative value of free energy indicated the spontaneous nature of the adsorption process - and the positive values of entropy showed the increased randomness at the solid/liquid interface during the adsorption process. The Lagergren first-order model and the Ho pseudo second-order model were used to investigate the adsorption data and Ho’s model could present the experimental data better than Lagergren’s model could. The adsorption constant increase with temperature indicated that higher temperature would benefit the adsorption process. Analysis of adlay seed oils revealed that the application of LSD-263 could get a high % removal of FFAs (about 90%) and partly remove phospholipids (68.58%) and pigments (64.41%) without significant change of oil content and fatty acid composition.

Keywords: Adsorption, Adsorption Constant, Adsorption Isotherm, Adsorption Isotherms, Adsorption Process, Adsorption Properties, Anion Exchange Resin, Application, Aqueous-Solution, Cadmium, Change, Composition, Data, Endothermic, Energy, Enthalpy, Entropy, Equilibrium, Experimental, Fatty Acid, First Order, First-Order Model, Freundlich, Freundlich Model, Interface, Ion Exchange, Ion-Exchange, Ionexchange, Isotherm, Isotherms, Kinetics, Lagergren, Langmuir, Langmuir Model, Model, Potential, Process, Pseudo, Pseudo Second Order, Pseudo Second-Order, Pseudo-Second-Order, Randomness, Removal, Resin, Second Order, Second-Order, Second-Order Model, Spontaneous, Temperature, Thermodynamics, Value, Values, Vegetable-Oils

? Yang, B., Gao, Y.X., Liu, X.A., Li, Y.Y. and Zhao, J. (2009), Adsorption characteristics of crocin in the extract of gardenia fruits (gardenia Jasminoides ellis) on macroporous resins. Journal of Food Process Engineering, 32 (1), 35-52.

Full Text: 2009\J Foo Pro Eng32, 35.pdf

Abstract: To study resin adsorptions and investigate the differences between processes in crude extracts and microfiltrates, the adsorption characteristics of crocin in the extract of Gardenia jasminoides Ellis on 10 macroporous styrene-divinylbenzene (SDVB) resins were investigated. Ground gardenia fruit was extracted with water and the crude extract was partially purified by microfiltration. The crude extract and microfiltrate were mixed with the 10 resins until the adsorption of crocin reached equilibrium on resins. The adsorption followed the pseudo-second-order kinetics closely, but the data also fitted the first-order and intraparticle diffusion models. Furthermore, the Freundlich isotherm was found suitable for describing the equilibrate adsorption data. XAD-1180, HP20, HPD-100A and AB-8 stood out as the best performing resins in terms of their adsorptive capacities and selectivities for crocin. The thermodynamics of the adsorption process was shown to be spontaneous and exothermal in nature, and controlled by physical rather than chemical mechanisms. Adsorption with SDVB resins in conjunction with microfiltration was found to be an efficient process for the purification of crocin in gardenia extract.

Keywords: Acid Dyes, Adsorption, Adsorption Process, Bentonite, Characteristics, Chemical, Crocetin Derivatives, Data, Diffusion, Equilibrium, First Order, Flavonoids, Freundlich, Freundlich Isotherm, Fruit, Intraparticle, Intraparticle Diffusion, Isotherm, Kinetics, Macroporous, Mechanisms, Microfiltration, Models, Physical, Process, Pseudo Second Order, Pseudo Second Order Kinetics, Pseudo-Second-Order, Pseudo-Second-Order Kinetics, Purification, Recovery, Resin, Resins, Spontaneous, Thermodynamics, Water

? Ataç, B. and Gökmen, V. (2011), Adsorption of dark colored compounds in apple juice: Effects of initial soluble solid concentration on adsorption kinetics and mechanism. Journal of Food Process Engineering, 34 (1), 108-124.

Full Text: 2011\J Foo Pro Eng34, 108.pdf

Abstract: Adsorption of dark colored compounds onto adsorbent resin was studied for different adsorbent resin concentrations (1.5, 2.0, 3.0, 5.0, 10.0, 15.0 g resin/L apple juice) and differentº Brix ratios of apple juice (10, 20, 30º Brix). The equilibrium data obtained fitted well to Langmuir isotherm. The maximum adsorption capacity was found 0.124 1/g resin at 30ºC for apple juice having aº Brix ratio of 10. The adsorption of dark colored compounds from apple juice onto adsorbent resin followed pseudo-second-order kinetic model. The adsorption rate constants decreased as the Brix ratio of apple juice increased. As it was confirmed by Bangham’s equation, the rate-limiting step was intraparticle diffusion. This study showed that using adsorbent resin to improve color had no effect on organic acid and sugar composition of apple juice. PRACTICAL APPLICATIONS Browning during processing and storage adversely affects the commercial acceptability of apple juice concentrate. Adsorption is considered as a viable process to improve apple juice color. The present study shows the adsorption behavior, kinetics and mechanism of dark colored compounds in apple juice. From a practical application point of view, initial soluble solid content of apple juice is considered as an important parameter that should be taken under control to improve the adsorption efficiency. After the adsorption process, the level of main constituents such as sugar and organic acids remain constant so this adsorption process appears to be effective for apple juice process.

Keywords: Acceptability, Adsorbent, Adsorbent Resin, Adsorption, Adsorption Behavior, Adsorption Capacity, Adsorption Rate, Application, Behavior, Brown Color, Capacity, Composition, Concentrate, Control, Data, Diffusion, Efficiency, Equilibrium, Gases, Intraparticle Diffusion, Isotherm, Kinetic, Kinetic Model, Kinetics, Langmuir, Langmuir Isotherm, Mechanism, Model, Organic, Organic Acid, PES, PVP Membranes, Polyphenols, Pseudo Second Order, Pseudo-Second-Order, Pseudo-Second-Order Kinetic Model, Rate Constants, Rate Limiting Step, Rate-Limiting Step, Resin, Selective Removal, Single-Ultrafiltration Process, Sorption, Storage, Surfaces