February 2008
Effect of hybrid gas-liquid electrical discharge on liquid foods (milk)
Pulsed high voltage discharges have been recently developed as sterilization method to replace the traditional thermal processes for the sterilization of liquid foods such as milk. The gas-liquid hybrid discharge (HD) reactor consists ofplexiglas cylinder containing the liquid of high voltage electrode above liquid’s surface and grounded electrode submerged in the liquid. The HD could produce both arc...
February 2008
Quality estimation of cashew gum in the production of chocolate pebbles
Due to the limited supply and high cost of gum Arabic, cashew gum (CG) was assessed as a quick coating agent in the production of chocolate pebbles, using gum from both young and mature cashew trees. Acute toxicity tests on rats did not reveal any abnormal changes attributable to ingestion of CG. Pebbles produced with CG samples were compared with those produced with gum Arabic. The ash contents of the three...
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