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Applications of Nanomaterials in Agriculture and Their Safety Aspect
Published in Devarajan Thangadurai, Saher Islam, Jeyabalan Sangeetha, Natália Cruz-Martins, Biogenic Nanomaterials, 2023
Leo Bey Fen, Ahmad Hazri Abd. Rashid, Nurul Izza Nordin, M.A. Motalib Hossain, Syed Muhammad Kamal Uddin, Mohd. Rafie Johan, Devarajan Thangadurai
In the food sector, engineered nanomaterials (ENMs) are used as food additives to improve food stability during processing and storage, enhance characteristics of product, or increase the efficacy and bioavailability of nutrients in the food. Among ENMs-based food additives, synthetic amorphous silica (SAS) is the most common type. SAS is generally used as clarifying agent for beverages, while as an anti-caking and free-flow agent in several food products in powdered form (E551) (Dekkers et al., 2011). Besides SAS, several formulated anti-caking agents have been utilized in food items, including calcium silicate, dicalcium phosphate, sodium ferrocyanide, sodium aluminosilicate, and microcrystalline cellulose. However, there is a lack of concrete evidence whether such materials are (partly) available at the nanoscale (Peters et al., 2016).
Reagents for Water Treatment
Published in Willy J. Masschelein, Unit Processes in Drinking Water Treatment, 2020
The product is best used as a made-up solution of less than 50 g/L (solubility at 20°C is 96 g/L; dissolution is endothermie). Caking can occur by absorption of ambient humidity as a consequence of pressure (e.g., by excess piling). The product is slightly alkaline (pH 8.5 for saturated solutions).
Regulatory Aspects of Nanotechnology for Food Industry
Published in Lohith Kumar Dasarahally-Huligowda, Megh R. Goyal, Hafiz Ansar Rasul Suleria, Nanotechnology Applications in Dairy Science, 2019
C. Ramkumar, Angadi Vishwanatha, Rahul Saini
Addition of nanoparticles to foods has resulted in products with improved color and flavor profiles, solubility, flow properties, and stability during processing. Aluminum silicate is commonly used in powdered foods as an anti-caking agent. For whitening of some confectioneries and cheeses, titanium dioxide is used. Ingredients such as vitamins, minerals, antioxidants, and bioactive peptides are now added in the form of nanoparticles to food matrices such as dairy products, breads, and beverages. The use of these ingredients in the form of nanoparticles ensures greater bioavailability and increased potency. Consequently, the quantity of the ingredient to be added can be reduced significantly. Nanoparticles are also added to animal feed to improve the taste and shelf life. Nanomaterials are commonly used in the form of mineral supplements in animal feeds.5,9,16,19
Alternative solutions for the physicochemical evaluation and improvement of the caking properties of calcium ammonium nitrate fertilizer as a quality problem under atmospheric conditions
Published in Journal of the Chinese Institute of Engineers, 2023
One of the most challenging problems of solid materials, such as fertilizer, is their is their natural structure which shows agglomeration (Albadarin, Lewis, and Walker 2017). Caking is defined as the agglomeration that occurs in its structure due to some interactions occurring at the contact points between the fertilizer granules during storage. The described contact points are the places where some reactions and recrystallization originate from the internal structure of the fertilizer and triggered by environmental factors. With enhancing the contact interactions between particles, the aggregation structure begins to form dramatically. Contact interactions include phase change reactions and adhesion forces between granules. Caking is mainly caused by the formation of liquid and solid salt bridges due to capillary condensation, ongoing chemical reactions, dissolution, and molecular attraction in the fertilizer structure (Avsar and Ulusal 2021).
Spray-dried almond milk powder containing microencapsulated flaxseed oil
Published in Drying Technology, 2022
Federico Bueno, Alexander Chouljenko, Vondel Reyes, Subramaniam Sathivel
Loose bulk density ρb (g/mL), tapped bulk density ρt (g/mL), Carr index (%), and Hausner ratio of AMFOPs are described in Table 6. Loose bulk density and tapped bulk density are vital properties to characterize powders after spray drying due to their relation to handling, packaging, and storage. Loose bulk density (g/mL) was not statistically different between treatments. The loose bulk density values of the samples (0.39–0.42 g/mL) were similar to those of skim milk powder (0.47 g/mL).[26] Tapped bulk density (g/mL) of 0AMFOP was found to be significantly higher than that of 2AMFOP and 4AMFOP. Carr index (%) values ranged from 16.2 ± 0.3 to 22.3 ± 2.1. Powders with Carr index (%) values of >40 are described as having poor flowability. The values for the AMFOPs were well under this recommendation. Powders containing sticky materials or oils at the surface of particles may cause caking. Food companies utilize anticaking agents such as sodium silicate, calcium silicate, and silicon dioxide to prevent caking.[27] For the formulations in this experiment no food additive with anticaking properties was used. 0AMFOP had significantly higher Hausner ratio values than 2AMFOP and 4AMFOP. According to Lumay et al.[28] powders with a Hausner ratio value greater than 1.35 are considered to have poor flowability. The addition of FO to AM samples did not reduce the flowability of AMFOPs beyond acceptable limits.