Litha Sivanandan - Academia.edu (original) (raw)
Uploads
Papers by Litha Sivanandan
LWT - Food Science and Technology, 2012
Chicken-meat processing generates large quantities of by-products (backs, necks, etc.). Dark chic... more Chicken-meat processing generates large quantities of by-products (backs, necks, etc.). Dark chicken-meat processing by-products present the lowest value and greatest challenge. Therefore, recovery of functional proteins from this source for inclusion in food products resembling those from light chicken-meat presents the greatest value addition and opportunity. Novel isoelectric solubilization/precipitation (ISP) was applied to model, dark chicken-meat processing by-products (skin-on bone-in
Journal of Agricultural Science and Applications, 2014
This paper presents comprehensive review on the use of Attenuated Total Reflectance Infrared Spec... more This paper presents comprehensive review on the use of Attenuated Total Reflectance Infrared Spectroscopy (ATR-IR) to detect changes in wood polymers occurred due to mild thermal decomposition. The review presents a brief overview about hardwood cell structure, thermal treatment of wood for wood preservation and energy applications, and ATR-IR Spectroscopy of thermally treated and untreated wood. Infrared spectroscopy of wood has become a quicker method to differentiate lignin properties of softwood and hardwood species, steam treated and untreated wood, ultraviolet light degraded and untreated wood, chemically decayed and raw wood, and thermally treated and untreated wood. Responses in the infrared and NMR spectra due to heat treatment are aggressively studied in the temperature range below 200 °C for wood preservation and above 200 °C but below 300 °C for wood pretreatment for bioenergy applications. When heat-treated, the wood polymers cellulose, hemicelluloses, and lignin undergo distinct changes which may very well be quantified using ATR-IR technology.
Agriculture, 2014
Hydrothermal carbonization of spent osmotic solution (SOS), a waste generated from osmotic dehydr... more Hydrothermal carbonization of spent osmotic solution (SOS), a waste generated from osmotic dehydration of fruits, has the potential of transformation into hydrochars, a value-added product, while reducing cost and overall greenhouse gas emissions associated with waste disposal. Osmotic solution (OS) and spent osmotic solution (SOS) generated from the osmotic dehydration of blueberries were compared for their thermo-chemical decomposition behavior and hydrothermal carbonization. OS and SOS samples were characterized for total solids, elemental composition, and thermo-gravimetric analysis (TGA). In addition, hydrothermal carbonization was performed at 250 °C and for 30 min to produce hydrochars. The hydrochars were characterized for elemental composition, Brunauer-Emmett-Teller (BET) surface area, particle shape and surface morphology. TGA results show that the SOS sample loses more weight in the lower temperature range than the OS sample. Both samples produced, approximately, 40%-42% (wet-feed basis) hydrochar during hydrothermal carbonization but with different properties. The OS sample produced hydrochar, which had spherical particles of 1.79 ± 1.30 μm diameter with a very smooth surface. In contrast, the SOS sample produced hydrochar with no definite particle shape but with a raspberry-like surface.
Journal of the Science of Food and Agriculture, 2012
BACKGROUND: Skin-on bone-in chicken drumsticks were processed with isoelectric solubilization/pre... more BACKGROUND: Skin-on bone-in chicken drumsticks were processed with isoelectric solubilization/precipitation to recover muscle proteins. The drumsticks were used as a model for dark chicken meat processing by-products. The main objective of this study was conversion of dark chicken meat processing by-products to restructured functional food product. An attempt was made to develop functional food product that would resemble respective product made from boneless skinless chicken breast meat. A three-prong strategy to address diet-driven cardiovascular disease (CVD)with a functional food was used in this study. The strategy included addition of three ingredients with well-documented cardiovascular benefits: (i) ω-3 polyunsaturated fatty acid-rich oil (flaxseed-algae, 9 : 1); (ii) soluble fiber; and (iii) salt substitute. Titanium dioxide, potato starch, polyphosphate, and transglutaminase were also added. The batters were formulated and cooked resulting in heat-set gels.
Journal of Food Science, 2008
Soymilk processing uses a filtration or centrifugation step to remove coarse solids in the commin... more Soymilk processing uses a filtration or centrifugation step to remove coarse solids in the comminuted soy. The objective was to utilize the whole beans and determine the effect of continuous flow high pressure throttling (CFHPT) process in reducing particle size and narrowing down the particle size distribution. The rheological and ultrastructural properties of such soymilk were also determined. Whole dehulled soybeans and deionized water were ground in a food processor before comminution in a Megatron (process M) or a Fitzmill (process F) or a Stonemill (process S). The comminuted slurry was homogenized at pressures of 69, 103, 138, 207, and 276 MPa using a CFHPT system, heated to 80 • C in a tubular heat exchanger prior to depressurization, and held at elevated temperatures of 97, 106, 114, 131, and 148 • C, respectively, for each applied pressure after throttling. To avoid flashing, back pressure was applied after the holding tube and soymilk was cooled immediately. Process M produced soymilk with smallest particle size and the highest apparent viscosity. All soymilk samples showed non-Newtonian pseudoplastic flow behavior. Ultrastructural images showed a clear protein network with very small fat globules entrapped in the protein matrix. Particles were uniformly distributed when the highest pressure treatment was applied for process M, which was considered as the best process.
International Journal of Food Engineering, 2000
International Journal of Food Properties, 2010
Soymilk was prepared from boiled and unboiled comminuted suspensions of dehulled soybean and wate... more Soymilk was prepared from boiled and unboiled comminuted suspensions of dehulled soybean and water using pressurized homogenization (one pass and two pass). Particle size showed significant differences between soymilks homogenized by one pass and two pass. Apparent viscosities and total solid contents showed significant differences between boiled and unboiled treatments. Soymilks exhibited pseudoplastic and thixotropic behavior and Arrhenius model was
LWT - Food Science and Technology, 2012
Chicken-meat processing generates large quantities of by-products (backs, necks, etc.). Dark chic... more Chicken-meat processing generates large quantities of by-products (backs, necks, etc.). Dark chicken-meat processing by-products present the lowest value and greatest challenge. Therefore, recovery of functional proteins from this source for inclusion in food products resembling those from light chicken-meat presents the greatest value addition and opportunity. Novel isoelectric solubilization/precipitation (ISP) was applied to model, dark chicken-meat processing by-products (skin-on bone-in
Journal of Agricultural Science and Applications, 2014
This paper presents comprehensive review on the use of Attenuated Total Reflectance Infrared Spec... more This paper presents comprehensive review on the use of Attenuated Total Reflectance Infrared Spectroscopy (ATR-IR) to detect changes in wood polymers occurred due to mild thermal decomposition. The review presents a brief overview about hardwood cell structure, thermal treatment of wood for wood preservation and energy applications, and ATR-IR Spectroscopy of thermally treated and untreated wood. Infrared spectroscopy of wood has become a quicker method to differentiate lignin properties of softwood and hardwood species, steam treated and untreated wood, ultraviolet light degraded and untreated wood, chemically decayed and raw wood, and thermally treated and untreated wood. Responses in the infrared and NMR spectra due to heat treatment are aggressively studied in the temperature range below 200 °C for wood preservation and above 200 °C but below 300 °C for wood pretreatment for bioenergy applications. When heat-treated, the wood polymers cellulose, hemicelluloses, and lignin undergo distinct changes which may very well be quantified using ATR-IR technology.
Agriculture, 2014
Hydrothermal carbonization of spent osmotic solution (SOS), a waste generated from osmotic dehydr... more Hydrothermal carbonization of spent osmotic solution (SOS), a waste generated from osmotic dehydration of fruits, has the potential of transformation into hydrochars, a value-added product, while reducing cost and overall greenhouse gas emissions associated with waste disposal. Osmotic solution (OS) and spent osmotic solution (SOS) generated from the osmotic dehydration of blueberries were compared for their thermo-chemical decomposition behavior and hydrothermal carbonization. OS and SOS samples were characterized for total solids, elemental composition, and thermo-gravimetric analysis (TGA). In addition, hydrothermal carbonization was performed at 250 °C and for 30 min to produce hydrochars. The hydrochars were characterized for elemental composition, Brunauer-Emmett-Teller (BET) surface area, particle shape and surface morphology. TGA results show that the SOS sample loses more weight in the lower temperature range than the OS sample. Both samples produced, approximately, 40%-42% (wet-feed basis) hydrochar during hydrothermal carbonization but with different properties. The OS sample produced hydrochar, which had spherical particles of 1.79 ± 1.30 μm diameter with a very smooth surface. In contrast, the SOS sample produced hydrochar with no definite particle shape but with a raspberry-like surface.
Journal of the Science of Food and Agriculture, 2012
BACKGROUND: Skin-on bone-in chicken drumsticks were processed with isoelectric solubilization/pre... more BACKGROUND: Skin-on bone-in chicken drumsticks were processed with isoelectric solubilization/precipitation to recover muscle proteins. The drumsticks were used as a model for dark chicken meat processing by-products. The main objective of this study was conversion of dark chicken meat processing by-products to restructured functional food product. An attempt was made to develop functional food product that would resemble respective product made from boneless skinless chicken breast meat. A three-prong strategy to address diet-driven cardiovascular disease (CVD)with a functional food was used in this study. The strategy included addition of three ingredients with well-documented cardiovascular benefits: (i) ω-3 polyunsaturated fatty acid-rich oil (flaxseed-algae, 9 : 1); (ii) soluble fiber; and (iii) salt substitute. Titanium dioxide, potato starch, polyphosphate, and transglutaminase were also added. The batters were formulated and cooked resulting in heat-set gels.
Journal of Food Science, 2008
Soymilk processing uses a filtration or centrifugation step to remove coarse solids in the commin... more Soymilk processing uses a filtration or centrifugation step to remove coarse solids in the comminuted soy. The objective was to utilize the whole beans and determine the effect of continuous flow high pressure throttling (CFHPT) process in reducing particle size and narrowing down the particle size distribution. The rheological and ultrastructural properties of such soymilk were also determined. Whole dehulled soybeans and deionized water were ground in a food processor before comminution in a Megatron (process M) or a Fitzmill (process F) or a Stonemill (process S). The comminuted slurry was homogenized at pressures of 69, 103, 138, 207, and 276 MPa using a CFHPT system, heated to 80 • C in a tubular heat exchanger prior to depressurization, and held at elevated temperatures of 97, 106, 114, 131, and 148 • C, respectively, for each applied pressure after throttling. To avoid flashing, back pressure was applied after the holding tube and soymilk was cooled immediately. Process M produced soymilk with smallest particle size and the highest apparent viscosity. All soymilk samples showed non-Newtonian pseudoplastic flow behavior. Ultrastructural images showed a clear protein network with very small fat globules entrapped in the protein matrix. Particles were uniformly distributed when the highest pressure treatment was applied for process M, which was considered as the best process.
International Journal of Food Engineering, 2000
International Journal of Food Properties, 2010
Soymilk was prepared from boiled and unboiled comminuted suspensions of dehulled soybean and wate... more Soymilk was prepared from boiled and unboiled comminuted suspensions of dehulled soybean and water using pressurized homogenization (one pass and two pass). Particle size showed significant differences between soymilks homogenized by one pass and two pass. Apparent viscosities and total solid contents showed significant differences between boiled and unboiled treatments. Soymilks exhibited pseudoplastic and thixotropic behavior and Arrhenius model was