Physico-chemical and microstructural properties of food dispersions

The macroscopic properties of oily food dispersions, such as rheology, mechanical strength, sensory attributes (e.g. mouth feel, texture and even flavour release) and as well as engineering properties are strongly determined by their microstructure, that is considered a key parameter in the understanding of the foods behaviour . In particular the rheological properties of these matrices are largely influenced by their processing techniques, particle size distribution and composition of ingredients. During chocolate manufacturing, mixtures of sugar, cocoa and fat are heated, cooled, pressurized and refined. These steps not only affect particle size reduction, but also break agglomerates and distribute lipid and lecithin-coated particles through the continuous phase, this considerably modify the microstructure of final chocolate. The interactions between the suspended particles and the continuous phase provide information about the existing network and consequently can be associated to the properties and characteristics of the final dispersions. Moreover since the macroscopic properties of food materials, are strongly determined by their microstructure, the evaluation and study of the microstructural characteristics, can be very important for a through understanding of the food matrices characteristics and to get detailed information on their complexity. The aim of this study was investigate the influence of formulation and each process step on the microstructural properties of: chocolate type model systems, dark milk and white chocolate types, and cocoa creams. At the same time the relationships between microstructural changes and the resulting physico-chemical properties of: chocolate type dispersions model systems dark milk and white chocolate were investigated.

Ocean-Atmosphere Interactions: Linking Oceanic Biological Activity to Marine Aerosol Physico-Chemical and Cloud Properties

In this work, in-situ measurements of aerosol chemical composition, particle number size distribution, cloud-relevant properties and ground-based cloud observations were combined with high-resolution satellite sea surface chlorophyll-a concentration and air mass back-trajectory data to investigate the impact of the marine biota on aerosol physico-chemical and cloud properties. Studies were performed over the North-Eastern Atlantic Ocean, the central Mediterranean Sea, and the Arctic Ocean, by deploying both multi-year datasets and short-time scale observations. All the data were chosen to be representative of the marine atmosphere, reducing to a minimum any anthropogenic input. A relationship between the patterns of marine biological activity and the time evolution of marine aerosol properties was observed, under a variety of aspects, from chemical composition to number concentration and size distribution, up to the most cloud‐relevant properties. At short-time scales (1-2 months), the aerosol properties tend to respond to biological activity variations with a delay of about one to three weeks. This delay should be considered in model applications that make use of Chlorophyll-a to predict marine aerosol properties at high temporal resolution. The impact of oceanic biological activity on the microphysical properties of marine stratiform clouds is also evidenced by our analysis, over the Eastern North Atlantic Ocean. Such clouds tend to have a higher number of smaller cloud droplets in periods of high biological activity with respect to quiescent periods. This confirms the possibility of feedback interactions within the biota-aerosol-cloud climate system. Achieving a better characterization of the time and space relationships linking oceanic biological activity to marine aerosol composition and properties may significantly impact our future capability of predicting the chemical composition of the marine atmosphere, potentially contributing to reducing the uncertainty of future climate predictions, through a better understanding of the natural climate system.