Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Selection and gene flow shape niche-associated variation in pheromone response
Lee, Daehan ; Zdraljevic, Stefan ; Cook, Daniel E. ; Frézal, Lise ; Hsu, Jung-Chen ; Sterken, Mark G. ; Riksen, Joost A.G. ; Wang, John ; Kammenga, Jan E. ; Braendle, Christian ; Félix, Marie-Anne ; Schroeder, Frank C. ; Andersen, Erik C. - \ 2019
Nature Ecology & Evolution 3 (2019). - ISSN 2397-334X - p. 1455 - 1463.
From quorum sensing in bacteria to pheromone signalling in social insects, chemical communication mediates interactions among individuals in local populations. In Caenorhabditis elegans, ascaroside pheromones can dictate local population density; high levels of pheromones inhibit the reproductive maturation of individuals. Little is known about how natural genetic diversity affects the pheromone responses of individuals from diverse habitats. Here, we show that a niche-associated variation in pheromone receptor genes contributes to natural differences in pheromone responses. We identified putative loss-of-function deletions that impair duplicated pheromone receptor genes (srg-36 and srg-37), which were previously shown to be lost in population-dense laboratory cultures. A common natural deletion in srg-37 arose recently from a single ancestral population that spread throughout the world; this deletion underlies reduced pheromone sensitivity across the global C. elegans population. We found that many local populations harbour individuals with a wild-type or a deletion allele of srg-37, suggesting that balancing selection has maintained the recent variation in this pheromone receptor gene. The two srg-37 genotypes are associated with niche diversity underlying boom-and-bust population dynamics. We hypothesize that human activities likely contributed to the gene flow and balancing selection of srg-37 variation through facilitating the migration of species and providing a favourable niche for the recently arisen srg-37 deletion.

A Systematic Parameter Study on Film Freeze Concentration
Vuist, J.E. ; Boom, R.M. ; Schutyser, M.A.I. - \ 2019
A Systematic Parameter Study on Film Freeze Concentration
Vuist, Jan Eise ; Schutyser, Maarten ; Boom, Remko - \ 2019
In: 29th European Symposium on Computer Aided Process Engineering. - Elsevier B.V. (Computer Aided Chemical Engineering ) - ISBN 9780128186343 - p. 1501 - 1506.
freeze concentration - modelling - solute inclusion

Film freeze concentration is an alternative method to concentrate aqueous streams compared to suspension freeze concentration. Major advantage is that the equipment is less complex and thus capital costs are in principle lower. In our research we investigated especially how hydrodynamics, applied freezing temperatures and solution properties influence inclusion of solutes in ice and ice yield during film freeze concentration. For this we carried out both lab-scale experiments and CFD simulations. Model solutions of sucrose and maltodextrin were concentrated in a stirred vessel by growth of an ice layer at the bottom freezing plate. For varying stirring speeds, feed concentrations and freezing plate temperature profiles we determined the solute inclusion in the grown ice and the ice yield. When increasing stirrer speeds a decreasing amount of solute included in ice was found at constant freezing plate temperature. This can be explained because the transport of the solute molecules in the boundary layer is diffusion limited. An increase in shear above the surface reduces the thickness of this layer and therefore less solute is included in ice at high shear rates. CFD simulations were carried out to describe the hydrodynamics near the surface and to relate the shear rate to the impeller Reynolds number. Moreover, the CFD simulations could explain the increased solute inclusions for higher concentrations of sucrose as higher viscosities lead to significant reduction of shear rates close to the ice layer. The CFD simulations will facilitate easier translation of the obtained results for a differently designed film freeze concentration system. Sucrose and maltodextrin appeared to behave very similar with respect to inclusion behaviour, which may be explained from their similar diffusivities. Ice growth rate is found another important factor and is very much influence by applied freezing temperatures. Our experiments showed that there is a critical ice growth rate. If this ice growth rate is exceeded more solutes will be included in the ice layer. In this case the solute molecules will not have the chance to move away from the ice boundary. The next step in our research is modelling of the ice growth rate as function of the freezing plate temperature to optimise both ice yield and solute inclusion.

Op zoek naar het ‘hitte-eiland’ boven Amsterdam
Steeneveld, Gert-Jan ; Heusinkveld, Bert - \ 2019

Steden als Amsterdam lijden aan hittestress. Onderzoekers willen weten hoe ze de druk kunnen verminderen.

Moisture diffusivity in concentrated and dry protein-carbohydrate films
Siemons, I. ; Boom, R.M. ; Sman, R.G.M. van der; Schutyser, M.A.I. - \ 2019
Food Hydrocolloids 97 (2019). - ISSN 0268-005X
Casein - Free volume - Maltodextrin - Moisture diffusion coefficient - Thin film drying - Whey protein

Understanding moisture diffusivity behaviour over a wide range of moisture contents is pivotal for optimising drying operations. Generally, data on moisture diffusivity are scarce and the effect of matrix composition on moisture diffusivity at relevant temperature for drying processes is not yet well described. In this paper moisture diffusivity in protein-carbohydrate films is systematically investigated for a wide range of moisture contents at 80 °C. Diffusion data are obtained from controlled thin film drying experiments following the regular regime method and compared to theoretical models. Moisture diffusivity for binary maltodextrin-water and whey protein-water systems appeared similar and were reasonably well described with the Darken relation. Diffusivity was lower for casein-water systems at moisture contents above 0.15 kg water/kg, which may be explained by compartmentalization of water in the casein micelles. At low moisture contents all binary systems showed universal behaviour, which may be explained by random coil behaviour leading to similar water-molecule interactions. This behaviour could be well described by free-volume theory. In mixed systems of proteins and carbohydrates moisture diffusivity appeared strongly influenced by the presence of casein, probably due to their high voluminosity. Finally, it was surprisingly observed that diffusivity in multicomponent systems decreased sharply at lower water contents when compared to binary systems. This might be explained by a denser molecular packed system in the dry regime for multicomponent systems or water trapping by protein-carbohydrate complexes.

Analysing social-ecological interactions in disease control: An agent-based model on farmers’ decision making and potato late blight dynamics
Pacilly, Francine C.A. ; Hofstede, Gert Jan ; Lammerts van Bueren, Edith T. ; Groot, Jeroen C.J. - \ 2019
Environmental Modelling & Software 119 (2019). - ISSN 1364-8152 - p. 354 - 373.
Consumat - Phytophthora infestans - Resistance management - Social-ecological systems

In this paper we focus on potato late blight control in the Netherlands to analyse the social-ecological interactions between farmer behaviour and disease dynamics. An agent-based model was developed to analyse the use of crop resistance for sustainable disease control. The framework on farmers’ decision-making was based on a behavioural theory and supported by data from literature and interviews with Dutch potato farmers. This framework was integrated with a previously developed spatially explicit model on potato late blight dynamics. We assumed a scenario where a new resistant potato variety was introduced to the market. The model reproduced a boom-and-bust cycle: the percentage of farmers growing the resistant variety increased until resistance breakdown occurred by emergence and spread of a virulent strain, and in response farmers switched to other potato varieties and management strategies. Several factors and processes were identified that could contribute to the development of sustainable disease management strategies.

China’s Rosewood Boom : A Cultural Fix to Capital Overaccumulation
Zhu, Annah Lake - \ 2019
Annals of the American Association of Geographers (2019). - ISSN 2469-4452

Rosewood has become the world’s most trafficked group of endangered species, with global seizure values surpassing that of ivory, rhino horn, and big cats combined. This is almost entirely attributable to growth in demand from China over the past two decades. Since 2000, classical rosewood furniture that dates back to the Ming Dynasty has been revived as a hot cultural commodity. This article explores China’s recent rosewood renaissance, which has brought annual market sales up to nearly $26 billion. In contrast to accounts that attribute Chinese demand for endangered species to the conspicuous consumption of a rising elite, I focus on the speculative aspect of the demand. I argue that China’s rosewood boom is largely the result of speculative investment that functions as a “cultural fix” to the country’s growing problem of capital overaccumulation. As with Harvey’s spatial fix, a cultural fix pioneers new productive outlets for the accumulation of surplus value. Unlike Harvey’s spatial fix, however, a cultural fix seeks these new productive outlets in cultural realms—specifically, through the mutual convertibility of cultural and economic capital, as defined by Bourdieu. Given the oversaturation of more conventional investment avenues, Chinese investors have increasingly turned to rosewood and other culturally important endangered resources, such as ivory, rhino horn, and tiger parts, as a new outlet for the accumulation of surplus value. More than conspicuous consumption, China’s rosewood boom is the result of rampant financial speculation resulting from a cultural fix. Key Words: China, cultural capital, endangered species, overaccumulation, spatial fix.

Powder morphology development during spray drying
Both, Eline M. - \ 2019
Wageningen University. Promotor(en): M.A.I. Schutyser; R.M. Boom. - Wageningen : Wageningen University - ISBN 9789463439923 - 129
Multiphase effects in forming anisotropic calcium caseinate materials
Wang, Zhaojun - \ 2019
Wageningen University. Promotor(en): A.J. van der Goot; R.M. Boom. - Wageningen : Wageningen University - ISBN 9789463439954 - 130
Breedspoortrekker wordt populairder
Brouwer, Thie Arend ; Rijk, Joost - \ 2019
Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
Schreuders, Floor K.G. ; Dekkers, Birgit L. ; Bodnár, Igor ; Erni, Philipp ; Boom, Remko M. ; Goot, Atze Jan van der - \ 2019
Journal of Food Engineering 261 (2019). - ISSN 0260-8774 - p. 32 - 39.
Fibrous structures - Food processing - Plant protein - Shear cell processing - Shear-induced structuring

Pea protein isolate can be combined with wheat gluten into materials with a fibrous morphology using shear induced structuring combined with heating. Results are partly in-line with soy protein isolate-wheat gluten blends, but the latter yields anisotropic materials in a much broader temperature range. Both blends also have the ability to include air. Air bubbles were aligned and deformed at process conditions that gave the most pronounce fibrous products. Mechanically, the pea protein-gluten materials processed at 140 °C had a similar strength as soy protein blends. At 110 and 120 °C, the pea protein blends had a strength that was comparable to a chicken meat reference (50–100 kPa) but weaker than their counterparts with soy (220–300 kPa). Blends of pea protein-gluten show potential for preparing structured plant protein materials, but the application area might be different compared with potential applications of soy protein-gluten blends.

A classification scheme for interfacial mass transfer and the kinetics of aroma release
Weterings, Martijn ; Bodnár, Igor ; Boom, Remko M. ; Beyrer, Michael - \ 2019
Trends in Food Science and Technology (2019). - ISSN 0924-2244
Air water mass transfer - Aroma classification - Aroma release dynamics - Flavor release - Food modelling - food processing - Interfacial mass transfer

Background: The study of aroma release has gained popularity in food science. Nowadays, experiments become increasingly more complex. However, an application of theories on mass transfer, which may help to better explain the results, is lagging behind on these developments. Scope and approach: The goal of this review is to get together, in a concise way, the state of the art on fundamental knowledge of mass transfer in aroma release plus creating an extension of theory with a comprehensible classification that is useful for food scientists. The existing mathematical model is simplified and points that have received little attention are identified. Key findings and conclusions: An overview of experimental studies that focus on the influence of viscosity on aroma release show that there is heterogeneity in results and no consensus exists on the influence of viscosity. Such heterogeneity may be better understood with the effects of mass transfer. These effects are summarized by describing three implications based on non-proportional relationships between the partition coefficient and (A)the overall mass transfer coefficient, (B)the depletion and saturation time-scales, and (C)the peak value of the aroma concentration in the head space. A classification scheme is made to enable food scientists and technologists to apply the complex description in shorter and simpler terms that can be communicated and compared more easily. The scheme depends on a classification in two dimensions based on a thermodynamic factor, the partition coefficient, and a kinetic factor which divides aroma's and experiments into four different classes.

Agroforestry - klimaatneutraal voedsel produceren? : Plant je een boom dan plant je duurzaamheid
Blok, Alice ; Veluw, C. van - \ 2019
Ekoland (2019)1. - ISSN 0926-9142 - p. 62 - 63.
Hydrosocial territories, agro-export and water scarcity : capitalist territorial transformations and water governance in Peru’s coastal valleys
Damonte, Gerardo ; Boelens, Rutgerd - \ 2019
Water International 44 (2019)2. - ISSN 0250-8060 - p. 206 - 223.
agro-export - food security - hydrosocial territory - Ica - Peru - rural-urban relationships - Water governance

In recent decades, an agro-export boom has deeply transformed Peru’s coastal valleys, resulting in dramatic territorial changes and social inequality in the Ica Valley. This article explains how politico-economic and socio-institutional forces have triggered the emergence of a new ‘hydrosocial territory’, transforming the Ica Valley into a virtual-water extraction zone that produces luxury export crops for the North and China. In addition, it shows how these territorial reconfigurations have led to ecological damage, water scarcity and increasing rural–urban inequality sustained by a hegemonic development discourse that supports agribusiness-elite territorial dominance and discourages social unrest.

Eerste robottrekker actief in de polderklei
Veldhuisen, Bram - \ 2019
Maltodextrin promotes calcium caseinate fibre formation through air inclusion
Wang, Zhaojun ; Dekkers, Birgit L. ; Boom, Remko ; Goot, Atze Jan van der - \ 2019
Food Hydrocolloids 95 (2019). - ISSN 0268-005X - p. 143 - 151.
Air bubble - Anisotropy - Calcium caseinate - Fibrous appearance - Maltodextrin

Commercial calcium caseinate is available as spray-dried and roller-dried powder. Shearing a dense spray-dried calcium caseinate dispersion gives rise to a fibrous material, whereas shearing dense roller-dried calcium caseinate yields a layered material with only slight anisotropy in mechanical strength. The addition of a polysaccharide phase in a continuous protein phase may lead to formation of fibrous structures after shearing, which is hypothesized to be a result of the elongation and orientation of the dispersed polysaccharide domains. We report the effect of the addition of maltodextrin to roller-dried calcium caseinate on structure formation. The strength of the material increased with the addition of maltodextrin, which is partly caused by the withdrawal of water from the caseinate phase towards the maltodextrin phase, leading to a higher local caseinate concentration. The anisotropy of fracture stress and fracture strain were enhanced with up to 5 wt% maltodextrin. The effect of maltodextrin on the mechanical anisotropy and fibrous appearance could be ascribed to the greater air incorporation as a result of the presence of maltodextrin.

A systematic analysis on tomato powder quality prepared by four conductive drying technologies
Qiu, Jun ; Acharya, Parag ; Jacobs, Doris M. ; Boom, Remko M. ; Schutyser, Maarten A.I. - \ 2019
Innovative Food Science and Emerging Technologies 54 (2019). - ISSN 1466-8564 - p. 103 - 112.
Agitated thin film drying - Colour - Drum drying - Flavour properties - Lycopersicum esculentum - Refractance window drying

Four pilot-scale conductive dryers, namely a vacuum drum dryer (VDD), a drum dryer (DD), an agitated thin film dryer (ATFD) and a refractance window dryer (RWD), were used to dry tomato puree. Drying induced colour differences between the reconstituted puree and the original puree and strongly affected the volatile and non-volatile profiles of the powders. Principal component analysis (PCA) identified four separated groups corresponding to the different drying methods, indicating that the drying methods caused significant variance in compound profiles. Subsequently, pairwise comparison of different dried powders was performed by partial least square discriminant analysis (PLS-DA). This resulted in a selection of discriminative volatile and non-volatile markers. RWD and VDD produced powders with high volatile markers that may be related to aroma retention. Conversely, DD dried products contained more non-volatile markers that can be related to taste perception. ATFD processed powders had a lower level of discriminant compounds. Industrial relevance: Tomato products are frequently thermally processed and dehydrated. However, processing negatively affects the sensory quality of tomato products. In this study, four conductive drying processes, i.e. vacuum drum drying (VDD), drum drying (DD), agitated thin film drying (ATFD) and refractance window drying (RWD) were studied for being energy-efficient drying methods, while suitable for mild (e.g. due to the reduced pressure) drying of pastes and slurries, such as tomato puree. The pilot-scale drying experiments and subsequent statistical analyses of results on quality markers contributed to unravel the impact of the different conductive drying technologies on tomato powder quality. This study may be considered a starting point for selection of conductive drying technologies for the efficient production of high quality tomato powders and other vegetable powders.

The role of viscosity in morphology development during single droplet drying
Both, E.M. ; Siemons, I. ; Boom, R.M. ; Schutyser, M.A.I. - \ 2019
Food Hydrocolloids 94 (2019). - ISSN 0268-005X - p. 510 - 518.

Particle morphology influences the final quality of a powdered product. However, the mechanisms behind morphology formation are not completely understood yet. In this study particle morphology is linked to rheological properties of the concentrated liquid formulations at high concentration. Shear rate sweeps showed jamming of the whey protein at concentrations of ~50% (w/w), whereas maltodextrin remained liquid-like up to concentrations of ~70% (w/w). Morphology development of the latter components during single droplet drying showed that it could be influenced by altering initial droplet size and dry matter content. If droplets had a high initial dry matter (50% (w/w) morphology development started immediately, and the formed morphology could be explained by the rheological behavior of the mixture at that concentration. This indicated that measuring the rheological properties at high concentrations can provide insight in morphology development. Gaining insight on morphology development will eventually lead to higher quality powdered products.

Mild conductive drying of foods
Qiu, Jun - \ 2019
Wageningen University. Promotor(en): M.A.I. Schutyser; R.M. Boom. - Wageningen : Wageningen University - ISBN 9789463435796 - 169
Oligosaccharides fractionation cascades with 3 outlet streams
Rizki, Zulhaj ; Janssen, Anja E.M. ; Boom, Remko M. ; Padt, Albert van der - \ 2019
Separation and Purification Technology 221 (2019). - ISSN 1383-5866 - p. 183 - 194.
Membrane cascades - Modelling - Nanofiltration - Oligosaccharides

Fructooligosaccharides (FOS) were fractionated using nanofiltration cascades. Instead of creating one product and a residual stream, we report on configurations that create 3 separate product streams rich in: (1) monosaccharides (DP1), (2) DP3 and (3) DP ≥ 5. We developed a modular system allowing different operating pressures and membrane types at each stage. Two possible alternative configurations were assessed for a 3-stage cascade both experimentally and via simulation. The simulation was performed using a steady state model and was in a good agreement with the experimental data. Using the simulation model, the system was optimized towards 4 and 5 stage cascades. All designs were evaluated based on the purities and yields of 3 components of interest in the corresponding product streams. Selecting the correct set up, the cascade was able to reach maximum purity of monosaccharides to 66 wt% (from 9 wt%), DP3 to 33 wt% (from 24 wt%) and DP ≥ 5 to 54 wt% (from 34 wt%). Increasing the number of stages improved the maximum purities of the 3 fractions. However, a fifth stage did not increase the purification and the best purities were found using 4-stage rather than 5-stage cascades.

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