Search Results (6)

Although the applicability of modal fibers and microfibers for the production of lingerie knitwear is confirmed by commercial use, their share in the total consumption of man-made cellulosic fibers is very low. Their applicability in the fabrication of one-by-one rib weft-knitted fabrics, as well as comparative analyses of the influence of differently spun modal and modal-micro yarns on physical, usage, esthetic and wearing comfort properties have not been sufficiently investigated. In this study, a comparative analysis of innovative rib knitted fabrics made of regular–fine modal fibers (1.3 dtex) and 1.0 dtex microfibers is therefore carried out to determine their properties at different relaxation stages. For this purpose, two lines of one-by-one rib fabrics were fabricated from ring-, air-jet- and open-end rotor-spun modal and modal-micro yarns in the same way. The results showed that rib lingerie fabrics fabricated from modal microfibers are lighter and thinner, have a higher voluminosity and moisture absorption capacity, and consequently have slightly lower porosity, breathability and abrasion resistance than fabrics made from modal regular–fine fibers, as well as comparable dimensional stability, tensile strength and pilling properties, but mainly after a wet relaxation treatment. Full article

The shear flow and solid–liquid transition of mixed milk protein dispersions with varying concentrations of casein micelles (CMs) and serum proteins (SPs) are integral to key dairy processing operations, including microfiltration, ultrafiltration, diafiltration, and concentration–evaporation. However, the rheological behavior of these dispersions has not been sufficiently studied. In the present work, dispersions of CMs and SPs with total protein weight fractions (ω_PR) of 0.021–0.28 and SP to total protein weight ratios (R_SP) of 0.066–0.214 and 1 were prepared by dispersing the respective protein isolates in the permeate from skim milk ultrafiltration and then further concentrated via osmotic compression. The partition of SPs between the CMs and the dispersion medium was assessed by measuring the dry matter content and viscosity of the dispersion medium after separating it from the CMs via ultracentrifugation. The rheological properties were studied at 20 °C via shear rheometry, and the sol–gel transition was characterized via oscillatory measurements. No absorption of SPs by CMs was observed in dispersions with ω_PR = 0.083–0.126, regardless of the R_SP. For dispersions of SPs with ω_PR ≤ 0.21, as well as the dispersion medium of mixed dispersions with ω_PR = 0.083–0.126, the high shear- rate-limiting viscosity was described using Lee’s equation with an SP voluminosity (v_SP) of 2.09 mL·g⁻¹. For the mixed dispersions with a CM volume fraction of φ_CM ≤ 0.37, the relative high shear-rate-limiting viscosity was described using Lee’s equation with a CM voluminosity (v_CM) of 4.15 mL·g⁻¹ and a v_SP of 2.09 mL·g⁻¹, regardless of the R_SP. For the mixed dispersions with φ_CM > 0.55, the relative viscosity increased significantly with an increasing R_SP (this was explained by an increase in repulsion between CMs). However, the sol–gel transition was independent of the R_SP and was observed at φ_CM ≈ 0.65. Full article

This research reveals the underlying mechanisms that make high-intensity ultrasound an effective tool to reduce the viscosity of micellar casein concentrates and to enhance the solubility of the respective powders. Micellar casein concentrates (MCC) gained great importance in the production of valuable food products with high protein content, but the processing properties of the reconstituted solutions are deficient. Even though several presumptions were established, the reasons why ultrasound is able to reduce the product viscosity and what limitations occur when using sonication technology are still not clear yet. Our study aims to investigate those reasons by combining analyses of viscosity measurements, particle size distributions, solubility, and hydration. The data presented demonstrate that undissolved, highly hydrated particles play an important role in micellar casein concentrates showing a high viscosity. We conclude on the high voluminosity of those particles, since improved solubility and decreased viscosity are accompanying effects. The determined voluminosities of those particles are 35–40% higher than for colloidal dissolved micelles. Hence, the viscosity reduction of up to 50% can be only obtained by sonicating micellar casein concentrates derived from powder reconstitution, whereas ultrasonication of freshly prepared membrane-filtrated MCC does not reduce viscosity. Full article

When designing products with a shorter lifespan, such as packaging and graphic products, sustainability and circular economy are particularly important. The use of an alternative fiber source for papermaking, such as collected biomass from invasive alien plant species (IAPS), is a good example of sustainable natural resource management, where IAPS are seen as a potential source of various new products. The aim of the present study was to analyze the printability of paper made from the IAPS Goldenrod. CMYK prints were made using inkjet digital technology, and their print quality was determined. IAPS Goldenrod paper, with its natural brownish color, low gloss, high voluminosity, high surface roughness and porosity, shows inferior print quality compared to recycled office paper. In order to improve the printability of this paper, surface coating using three different wet film depositions was applied. The results indicate that the smallest coat weight used suppresses the color and inferior properties of IAPS Goldenrod paper efficiently, resulting in similar printability for both the analyzed papers. Only a small difference in print quality between coated IAPS Goldenrod and recycled paper was determined, suggesting that low-value, non-demanding graphic products and packaging could be made from the coated IAPS Goldenrod paper. Full article

Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering salts decrease the concentration of free calcium ions by sequestering calcium from the aqueous phase and dissociates the casein micelles into small clusters by altering the calcium equilibrium, thereby resulting in enhanced hydration and voluminosity of the micelles. Several researchers have studied milk protein systems such as rennet casein, milk protein concentrate, skim milk powder, and micellar casein concentrate to elucidate the influence of calcium sequestering salts on (para-)casein micelles. This review paper provides an overview of the effects of calcium sequestering salts on the properties of casein micelles and consequently the physico-chemical, textural, functional, and sensorial attributes of processed cheese. A lack of proper understanding of the mechanisms underlying the action of calcium sequestering salts on the processed cheese characteristics increases the risk of failed production, leading to the waste of resources and unacceptable sensorial, appearance, and textural attributes, which adversely affect the financial side of processors and customer expectations. Full article

The objective of this work is to bring new information about the influence of temperatures (7 °C and 20 °C) on the equation of state and sol–gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis at 7 °C and 20 °C. The osmotic stress technique measured the osmotic pressures of the dispersions over a wide range of concentrations. Rheological properties of concentrated dispersions were then characterized, respectively at 7 °C and at 20 °C. The essential result is that casein micelle dispersions are less compressible at 7 °C than at 20 °C and that concentration of sol–gel transition is lower at 7 °C than at 20 °C, with compressibility defined as the inverse to the resistance to the compression, and that is proportional to the cost to remove water from structure. From our interpretations, these two features were fully consistent with a release of soluble β-casein and nanoclusters CaP and an increased casein micelle hydration and apparent voluminosity at 7 °C as compared with 20 °C. Full article