Applications in food and beverage

Barnes, R. J., Dhanoa, M. S., Lister, S. J. Appl. Spectrosc. 43,1989, 772-777. Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra. Barnes, R. J., Dhanoa, M. S., Lister, S. J. J. Near Infrared Spectrosc. 1, 1993, 185-186. Correction of the description of standard normal variate (SNV) and De-Trend transformations in practical spectroscopy with applications in food and beverage analysis. Brereton, R. G. Chemometrics—Data Analysis for the Laboratory and Chemical Plant. Wiley, Chichester, United Kingdom, 2006. 

Osborne BG, Feam T, Hindle PH. In practical NIR Spectroscopy with Applications in Food and Beverage Industry Analysis. 2nd ed. Harlow, UK Longman, 227. 

This type transfers heat from the process liquid to the cooling water across a large number of thinly spaced corrugated plates. They find particular application in food and beverage industry applications or for smaller heat loads in hotels or hospitals. Plate and frame types are widely used because of their compact design and availability of various construction materials. Because localized corrosion and metal wastage can occur within the crevices (crevice... 

Osborne, B.G. Fearn, T. Hindle, P.H., Practical NIR Spectroscopy with Applications in Food and Beverage Analysis, 2nd Edition Longman Scientific and Technical Essex, 1993. 

Citrus fruits contain peel oil, the essence from which oil is obtained during concentration of the juice process. Citrus oils are characterized by a high percentage of terpene hydrocarbons (limonene, C10H16), which contribute little to aroma. The unique characteristics of limonene are its relative insolubility in dilute alcohol and its susceptibility to oxidation, causing off-flavor production. If the monoterpenes are removed, the resulting oil is called terpene-free or terpeneless oil. Aldehydes, esters, and alcohols are the main contributors to the aromas of citrus oil. These compounds are relatively polar and soluble in water therefore, they are satisfactory for applications in food and beverage. 

B.G. Osborne, T. Fearn, P.H. Hindle, Practical NIR Spectroscopy with applications in Food and Beverage Analysis. Longman Group UK Limited, England. (1993). 

Torino, M.I., Font de Valdez, G., and Mozzi, F. (2015) Biopolymers from lactic acid bacteria. Novel applications in foods and beverages. Front. Microbiol, 6, 834. 

Finds application in food and beverage processing and in the lining of concrete tanks. 

Some recent studies have showed that nanocomposites of PBB/CNT are suitable to develop advanced electronic devices, being integrated in a multilayer film with photoresponsive properties (Valentini et al. 2014). It was also shown that transparent bionanocomposites made of PBBV and functionalized MWCNT with PHBV chains have great potential for applications in food and beverage packaging (Yu et al. 2014). 

B. G. Osborne, T. Feam, P. H. Kindle. Practical NIR spectroscopy with applications in food and beverage analysis, 2nd ed, Longman Group UK Ltd., Essex, England, 1993. 

The objective of this chapter is to review the literature in the area of food microemulsions. Emphasis is placed on the edible microemulsions and their applications in foods and beverages. In spite of a vast potential for many promising applications in foods and beverages, microemulsions have not been widely used because of the difficulty in their formulation using completely edible food ingredients. In order to apply the microemulsion technology in common foods, more efforts should be directed toward both fundamental and applied research on food-grade microemulsions. 

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