mais artigos sobre os produtos constantes do artigo a traduzi -- TRABALHOS ACAD�MIDOS DA UFMG 2

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 17:13:21 10/09/06 Mon
Author: D�bora
Subject: mais artigos sobre os produtos constantes do artigo a traduzi

Round salt
<a rel=nofollow target=_blank href="http://www.foodproductiondaily.com/news/ng.asp?n=68307-salt-india-amino-acid">http://www.foodproductiondaily.com/news/ng.asp?n=68307-salt-india-amino-acid</a>

Will round salt revolutionise food development?

By Anthony Fletcher

09/06/2006 - Two Indian scientists tell FoodNavigator how they managed to achieve round salt granules, and what this breakthrough could mean for the future of food development.

Parthasarathi Dastidar and Pushpito K. Ghosh, part of a research group from the Central Salt & Marine Chemicals Research Institute in Bhavnagar, India, developed the new free-flowing table salt in collaboration with a major food company in India.
The breakthrough could impact numerous food makers.
"Standard common salt tends to cake easily, especially under humid summer conditions, "Dr Pushpito Ghosh told FoodNavigator.
" Moreover, even if there is no caking, the flow of granular substances can be retarded by high contact area between the granules. A sphere is the best geometry to reduce the latter."
Ghosh pointed out that any crystalline material such as salt has well defined faces. For example, a standard salt crystal is cubic in morphology and has six square faces.
"Any deviation from this morphology would be thermodynamically less favourable and therefore would not form without some kind of intervention," he said.
The focus of others has been on mechanical intervention during crystallization. But Dastidar and Ghosh used a chemical intervention instead.
"The basic observation that cubes can be transformed into dodecahedron is not new but no one had thought perhaps from the angle that we did," said Ghosh.
The challenge for the team was to carry out such modification under ambient conditions so that crystallization in solar pans was viable. They found that glycine was successful for this purpose.
"Thereafter, the main challenge was to find a way out of the problem of high requirement of glycine for the desired habit modification," said Ghosh.
"This was solved by introducing the concept of recycling excess glycine in a fresh lot of saturated brine. However, this would not have worked but for the fact that the recycling led to dissolution of coprecipitated glycine leaving the condition of the salt intact."
The end result, says Ghosh, is that the food industry has a potentially more convenient and aesthetically appealing product to offer. The fact that the modified salt contains a trace amount of glycine (0.5-1.0 per cent w/w) may also be a boon to the food industry since glycine, although non-essential amino acid, is known to impart a certain amount of refreshing and sweetish flavour.
"The salt tastes fine, but we have so far not carried out any studies on differentiated taste. Another advantage is that a solution of the salt would be completely clear unlike salts, which contain insoluble inorganic anti-caking agents.
"We also expect that FDA clearance would be simple since glycine should be a perfectly acceptable additive in salt."
Ghosh also said that the team was looking for enquiries from interested industries. "We may need to work in partnership with them to make the invention truly commercially viable," he said.
"We will also have to work with them to catalogue the advantages and drawbacks, if any, of the product."
The team has already filed patent applications and the PCT application has now entered the National phase of filings. Ghosh, Dastidar and colleagues plan to publish their findings in the 5 July issue of Crystal Growth & Design.
<a rel=nofollow target=_blank href="http://www.foodnavigator.com/news-by-product/news.asp?id=68203&idCat=72&k=round-salt-breakthrough">http://www.foodnavigator.com/news-by-product/news.asp?id=68203&idCat=72&k=round-salt-breakthrough</a>
Round salt breakthrough could help food industry
6/6/2006 - A group of Indian chemists has developed what it claims is the first practical method for making round salt.

Although the concept might sound a little strange, the researchers believe that the breakthrough could revolutionise the use of salt in food production.
Caking of water-soluble salt, which normally exists in familiar cube-shaped crystals, is a common problem for food production and storage.
Caking is believed to occur because of the formation of solid intercrystalline bridges that cement crystals together.
Evaporation of minute amounts of water on the surface of the crystals causes the formation of these intercrystalline bridges, and leads to caking.
However, the intercrystalline surface area of contact is greatly reduced in the case of spherical or near-spherical crystallites, which gives the salt free-flow characteristics.
Round salt's big advantage over ordinary salt therefore, is its ability to flow freely without caking.
Achieving round salt is not easy. However, the researchers believe they have shown that glycine is an effective habit modifier of common salt when crystallization of such salt is carried out under ambient conditions such as undertaken during solar salt production.
Moreover, the modification is equally effective with pure NaCl solution and natural brines such as subsoil and sea brines. The researchers have developed a process that washes away glycine that crystallizes along with salt, while enabling the salt itself to retain its rhombic dodecahedron habit.
Such washing is accomplished with a fresh lot of saturated brine, which can then be made to yield a fresh crop of modified salt crystals. In this manner, the glycine can be recycled.
The salt crystals were confirmed to have superior free-flow characteristics compared to the normal cubic salt crystals. The researchers believe that their studies show that the process of habit modification as developed may be useful in production of free-flowing NaCl crystals.
The breakthrough could help the food industry. But a bigger market may be industries that store and use sodium chloride by the ton, such as the chemical and pharmaceutical industries.
For these companies, non-caking salt can be a boon that keeps sodium chloride flowing freely along the production line.
The research group, from the Central Salt & Marine Chemicals Research Institute in Bhavnagar, India, developed the new free-flowing table salt in collaboration with a major food company in India.
Pushpito K. Ghosh, P. Dastidar and colleagues plan to publish their findings in the 5 July issue of Crystal Growth & Design.

[ Next Thread | Previous Thread | Next Message | Previous Message ]