Extrusion of mixtures of starch and D-limonene encapsulated with beta-cyclodextrin: Flavour retention and physical properties

d-Limonene was encapsulated with beta-cyclodextrin to improve its retention during pre-added flavour starch extrusion. The objective of this work was to determine the effect of processing condition on the flavour retention and extrudate properties. Corn starch containing five levels of beta-cyclodextrin-d-limonene capsules (0-5%) were extruded at five different maximum barrel temperatures (133-167 degrees C) and screw speeds (158-242 rpm) using a twin screw extruder. The effect of these parameters on the flavour retention, expansion, texture, colour difference (Delta E), Water Absorption Index, Water Solubility Index, and residence time distribution (RTD) were investigated. Barrel temperature and capsule level predominantly influenced flavour retention and extrudate properties, while screw speed primarily affected extruder performances such as torque, die pressure, specific mechanical energy and RTD. (c) 2005 Elsevier Ltd. All rights reserved.

Field evaluation of passive samplers: Monitoring polycyclic aromatic hydrocarbons (PAHs) in stormwater

The aim of this study was to evaluate the feasibility of using semipermeable membrane devices (SPMDs) and polyethylene-based passive sampler devices (PSDs) for monitoring PAHs in stormwater. Firstly, SPMDs were deployed at one site and SPMD-derived water concentrations were compared with water concentration measured from grab samples. In a subsequent deployment the performance of SPMDs and PSDs was compared. Finally PSDs of multiple surface area to volume ratios were used to compare PAH concentrations at the two sites. The results obtained in this study show that SPMDs can be used to measure the water concentration of PAHs with reasonable accuracy, when compared with grab samples collected at the same site. Importantly, several PAHs which could not be detected in a 10 L grab sample could be detected in the SPMDs. PSD and SPMD samplers produced similar results when deployed at the same site, with most estimated water concentrations within a factor of 1.5. The use of PSDs in multiple surface area to volume ratios proved to be an effective means of characterizing the uptake kinetics for PAHs in situ. Overall passive water samplers proved to be an efficient technique for monitoring PAHs in stormwater.

Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and D-limonene encapsulated in milk protein

The purpose of this research was to investigate the retention of flavour volatiles encapsulated in water-insoluble systems during high temperature–short time extrusion process. A protein precipitation method was used to produce water-insoluble capsules encapsulating limonene, and the capsules were added to the extruder feed material (cornstarch). A twin-screw extruder was used to evaluate the effect of capsule level of addition (0–5%), barrel temperature (125–145 °C) and screw speed (145–175 r.p.m.) on extruder parameters (torque, die pressure, specific mechanical energy, residence time distribution) and extrudate properties [flavour retention, texture, colour, density, expansion, water absorption index, water solubility index (WSI)]. Capsule level had a significant effect on extrusion conditions, flavour retention and extrudate physical properties. Flavour retention increased with the increase in capsule level from 0% to 2.5%, reached a maximum value at capsule level of 2.5% and decreased when the capsule level increased from 2.5% to 5%. The die pressure, torque, expansion ratio, hardness and WSI exhibited the opposite effect with the presence of capsules.