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UID:20250803T031533EDT-63792PuzfN@132.216.98.100
DTSTAMP:20250803T071533Z
DESCRIPTION:PhD Oral Defense of Ashutosh Singh\, Department of Bioresource 
 Engineering\nFood and its constituents are subjected to various processing
  techniques including\, thermal\, mechanical\, chemical\, extraction\, ext
 rusion\, high pressure\, high electric field and irradiation. Some of thes
 e techniques are used to either improve their shelf life (e.g. heating\, p
 asteurization) by removing or inactivating microbes and toxins\, extract v
 aluable compounds (e.g. isolation\, purification\, oil extraction) or modi
 fy their properties (gelling\, foaming\, improving digestibility) to deriv
 e large varieties of additional food products (e.g. bread\, yogurt\, bever
 ages). These processing methods can be categorized as thermal or non-therm
 al. The thermal techniques process food by subjecting them to high tempera
 ture\, e.g. roasting\, frying\, drying etc.\; these techniques have both p
 ositive (improvement in texture\, color\, taste etc.) and negative (genera
 tion of acrylamide through Maillard reaction\, loss of nutritional value e
 tc.) effects. Non-thermal methods (high-pressure\, electric field treatmen
 t\, irradiation etc.) have been developed to combat these disadvantages of
  thermal processes.\nProteins\, which are one of the most important macrom
 olecular constituent of food are very sensitive to external stresses\, ari
 sing from the aforementioned processing sources. Studies have shown that u
 nder the influence of external stress proteins undergo structural and conf
 ormational changes\, which impacts its functionality. Some food proteins i
 ncluding wheat gluten\, egg proteins\, milk proteins etc. are involved in 
 patho-physiology of several allergic reactions. The relation between exter
 nal stresses and food protein functionality is well known at a macro level
  but the mechanisms involved at the atomistic and molecular level are not 
 well known.\nIn this study\, we have designed and developed an apparatus f
 or investigating non-thermal Electrohydrodynamic (EHD) drying technique in
  which an electric wind generated from a charged electrode is used to enha
 nce the drying of a hygroscopic or non hygroscopic sample under ambient co
 nditions.\n\nEveryone in the ºÚÁϲ»´òìÈ community is welcome to attend a PhD o
 ral defense. Please join us in celebrating the accomplishments of our PhD 
 candidates.
DTSTART:20140801T133000Z
DTEND:20140801T133000Z
LOCATION:R3-045\, Raymond Building\, CA\, QC\, St Anne de Bellevue\, H9X 3V
 9\, 21111 Lakeshore Road
SUMMARY:PhD Oral Defense: Electrohydrodynamics in wheat drying and its asso
 ciated effects on conformation of wheat protein using molecular modeling c
 oncept
URL:/macdonald/channels/event/phd-oral-defense-electro
 hydrodynamics-wheat-drying-and-its-associated-effects-conformation-wheat-2
 37687
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