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Genovese J, Tappi S, Luo W, Tylewicz U, Marzocchi S, Marziali S, Romani S, Ragni L, Rocculi P. Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.008] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Lazaro A, Boada M, Villarino R, Girbau D. Color Measurement and Analysis of Fruit with a Battery-Less NFC Sensor. SENSORS 2019; 19:s19071741. [PMID: 30979009 PMCID: PMC6479777 DOI: 10.3390/s19071741] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 04/03/2019] [Accepted: 04/07/2019] [Indexed: 02/05/2023]
Abstract
This paper presents a color-based classification system for grading the ripeness of fruit using a battery-less Near Field Communication (NFC) tag. The tag consists of a color sensor connected to a low-power microcontroller that is connected to an NFC chip. The tag is powered by the energy harvested from the magnetic field generated by a commercial smartphone used as a reader. The raw RGB color data measured by the colorimeter is converted to HSV (hue, saturation, value) color space. The hue angle and saturation are used as features for classification. Different classification algorithms are compared for classifying the ripeness of different fruits in order to show the robustness of the system. The low cost of NFC chips means that tags with sensing capability can be manufactured economically. In addition, nowadays, most commercial smartphones have NFC capability and thus a specific reader is not necessary. The measurement of different samples obtained on different days is used to train the classification algorithms. The results of training the classifiers have been saved to the cloud. A mobile application has been developed for the prediction based on a table-based method, where the boundary decision is downloaded from a cloud service for each product. High accuracy, between 80 and 93%, is obtained depending on the kind of fruit and the algorithm used.
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Affiliation(s)
- Antonio Lazaro
- Department of Electronic, Electric and Automatic Control Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain.
| | - Marti Boada
- Department of Electronic, Electric and Automatic Control Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain.
| | - Ramon Villarino
- Department of Electronic, Electric and Automatic Control Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain.
| | - David Girbau
- Department of Electronic, Electric and Automatic Control Engineering, Universitat Rovira i Virgili, 43007 Tarragona, Spain.
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Boroujeni LS, Hojjatoleslamy M. Using Thymus carmanicus and Myrtus communis essential oils to enhance the physicochemical properties of potato chips. Food Sci Nutr 2018; 6:1006-1014. [PMID: 29983964 PMCID: PMC6021700 DOI: 10.1002/fsn3.597] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 12/17/2017] [Accepted: 01/01/2018] [Indexed: 11/07/2022] Open
Abstract
The aim of this study was to evaluate the antioxidant effects of the essential oils of Myrtus communis leaves and Thymus caramanicus aerial parts in order to improve the physicochemical properties of potato chips. Sunflower oil without any antioxidant (control group) was fortified with BHA or TBHQ antioxidants (200 ppm), and M. communis or T. caramanicus essential oils (3,000 ppm). The effects of the antioxidant behavior of these compounds on the physicochemical properties of potato chips were analyzed by measuring peroxide value (PV), acid value (AV), and thiobarbituric acid (TBA). In addition, changes occurring in oxidation stability, texture, and color were evaluated. The results revealed that samples containing either M. communis or T. carmanicus showed a significant decrease in PV, as compared to the control sample. Compared with the control, the extracted oil of potato chips with M. communis or T. carmanicus led to the significant reduction in AV (p < .05). The results also revealed the addition of the essential oils of M. communis or T. carmanicus was obviously effective in preventing the TBA increasing value. Based on the results obtained by the Rancimat test, either T. carmanicus or M. communis essential oils could significantly increase the shelf-life of potato chips, as compared with the control sample (p < .05). The hardness of potato chips was decreased in M. communis or T. carmanicus groups (p < .05), as compared to the control sample. Neither M. communis nor T. carmanicus essential oils had any negative effects on the lightness values, as compared to the control (p > .05). Based on the results, the physicochemical properties of potato chips could be improved with the addition of these essential oils.
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Affiliation(s)
- Leila Sedaghat Boroujeni
- Department of Food Science and TechnologyScience and Research branchIslamic Azad UniversityTehranIran
| | - Mohammad Hojjatoleslamy
- Department of Food Science and TechnologyIslamic Azad UniversityShahrekord branchShahrekordIran
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Parikh A, Takhar PS. Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes. J Food Sci 2016; 81:E2743-E2755. [DOI: 10.1111/1750-3841.13498] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2016] [Revised: 07/28/2016] [Accepted: 08/15/2016] [Indexed: 10/21/2022]
Affiliation(s)
- Archana Parikh
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; Urbana 61801 Ill. U.S.A
| | - Pawan S. Takhar
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; Urbana 61801 Ill. U.S.A
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Kiani S, Minaei S, Ghasemi-Varnamkhasti M. Fusion of artificial senses as a robust approach to food quality assessment. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.007] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Koklamaz E, Palazoğlu TK, Kocadağlı T, Gökmen V. Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2002-2008. [PMID: 24307258 DOI: 10.1002/jsfa.6516] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2013] [Revised: 11/25/2013] [Accepted: 12/04/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND In conventional manufacturing of potato chips, achieving an extremely low moisture content (2% by weight) in the final product necessitates prolonged exposure of potato slices to high oil temperatures. This promotes acrylamide formation and causes an exponential increase in acrylamide level toward the end of the frying process. In this regard, frying potato slices partially in hot oil followed by a radio-frequency (RF) drying treatment to selectively heat the remaining moisture appears to be a viable approach in terms of limiting acrylamide formation. RESULTS RF post-drying of partially fried potato slices resulted in lower acrylamide levels (80.4 ng g(-1) for control, 59.4 ng g(-1) for RF post-dried potato slices partially fried for 95 s, 54.8 ng g(-1) for RF post-dried potato slices partially fried for 80 s). This process modification also led a to 12% reduction in oil content in the final product. According to instrumental analysis results, RF post-dried samples had lower hardness and a slightly lower degree of browning in comparison to control. No significant difference (α = 0.05) was found between samples in terms of sensory characteristics. CONCLUSION Results demonstrate that RF post-processing may be an effective strategy for minimising acrylamide levels of potato chips without adversely affecting quality attributes.
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Affiliation(s)
- Esra Koklamaz
- Department of Food Engineering, Mersin University, 33343, Ciftlikkoy, Mersin, Turkey
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Chipurura B, Mushonga GN, Pswarayi F. Optimizing the Color of French Fries: A Review. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2014. [DOI: 10.1080/15428052.2013.846878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Shahraki MH, Mashkour M, Garmakhany AD. Development and application of a computer vision system for the measurement of the colour of Iranian sweet bread. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2014. [DOI: 10.3920/qas2012.0167] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Hashemi Shahraki
- Department of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Beheshti Avenue, Gorgan 49138-15739, Iran
| | - M. Mashkour
- Department of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Beheshti Avenue, Gorgan 49138-15739, Iran
| | - A. Daraei Garmakhany
- Department of Food Science and Technology, Islamic Azad University, Azadshahr Branch, Azadshahr, Golestan 53119-53719, Iran
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Śliwińska M, Wiśniewska P, Dymerski T, Namieśnik J, Wardencki W. Food analysis using artificial senses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1423-48. [PMID: 24506450 DOI: 10.1021/jf403215y] [Citation(s) in RCA: 140] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Nowadays, consumers are paying great attention to the characteristics of food such as smell, taste, and appearance. This motivates scientists to imitate human senses using devices known as electronic senses. These include electronic noses, electronic tongues, and computer vision. Thanks to the utilization of various sensors and methods of signal analysis, artificial senses are widely applied in food analysis for process monitoring and determining the quality and authenticity of foods. This paper summarizes achievements in the field of artificial senses. It includes a brief history of these systems, descriptions of most commonly used sensors (conductometric, potentiometric, amperometic/voltammetric, impedimetric, colorimetric, piezoelectric), data analysis methods (for example, artificial neural network (ANN), principal component analysis (PCA), model CIE L*a*b*), and application of artificial senses to food analysis, in particular quality control, authenticity and falsification assessment, and monitoring of production processes.
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Affiliation(s)
- Magdalena Śliwińska
- Department of Analytical Chemistry, Gdansk University of Technology , 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
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Wu D, Sun DW. Colour measurements by computer vision for food quality control – A review. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.08.004] [Citation(s) in RCA: 236] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Mohebbi M, Hasanpour N, Ansarifar E, Amiryousefi MR. Physicochemical Properties of Bell Pepper and Kinetics of Its Color Change Influenced by Aloe vera
and Gum Tragacanth Coatings during Storage at Different Temperatures. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mohebbat Mohebbi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Azadi Square Mashhad Khorasan Razavi 8796801 Iran
| | - Nasim Hasanpour
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Azadi Square Mashhad Khorasan Razavi 8796801 Iran
| | - Elham Ansarifar
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Azadi Square Mashhad Khorasan Razavi 8796801 Iran
| | - Mohammad Reza Amiryousefi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Azadi Square Mashhad Khorasan Razavi 8796801 Iran
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Higley J, Kim JY, Huber KC, Smith G. Added versus accumulated sugars on color development and acrylamide formation in french-fried potato strips. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8763-8771. [PMID: 22881236 DOI: 10.1021/jf302114s] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Added (glucose addition) versus accumulated (in situ sugar development via cold-temperature storage) sugar treatments were investigated in relation to acrylamide formation within fried potato strips at standardized levels of finish-fried color (Agtron color scores ranged from 36 to 84). The added sugar treatment exhibited a relatively reduced rate of acrylamide formation and generally possessed a lower and less variable acrylamide content (61-1290 ng/g) than the accumulated sugar scheme (61-2191 ng/g). In a subsequent experiment, added fructose applied to strip surfaces via dipping prior to frying favored acrylamide formation over color development relative to added glucose, for which the reverse trend was observed. Thus, where acrylamide differences were noted between added and accumulated sugar treatments (given equivalent Agtron color scores), this result was likely aided by the relative higher fructose content in strips of the accumulated sugar scheme rather than simply a greater relative concentration of total reducing sugars.
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Affiliation(s)
- Jeremy Higley
- ConAgra Foods, Richland, Washington 99354, United States
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Pedreschi F, Bunger A, Skurtys O, Allen P, Rojas X. Grading of Potato Chips According to Their Sensory Quality Determined by Color. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0559-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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PEDRESCHI FRANCO, MERY DOMINGO, BUNGER ANDREA, YAÑEZ VERÓNICA. COMPUTER VISION CLASSIFICATION OF POTATO CHIPS BY COLOR. J FOOD PROCESS ENG 2010. [DOI: 10.1111/j.1745-4530.2009.00540.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Acevedo CA, Skurtys O, Young ME, Enrione J, Pedreschi F, Osorio F. A non-destructive digital imaging method to predict immobilized yeast-biomass. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.03.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Maity T, Raju PS, Bawa AS. Effect of Freezing on Textural Kinetics in Snacks During Frying. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0236-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pedreschi F, Travisany X, Reyes C, Troncoso E, Pedreschi R. Kinetics of extraction of reducing sugar during blanching of potato slices. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.09.022] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Troncoso E, Pedreschi F, Zúñiga R. Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.05.013] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Pedreschi F, León J, Mery D, Moyano P, Pedreschi R, Kaack K, Granby K. Color development and acrylamide content of pre-dried potato chips. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.03.001] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pedreschi F, Bustos O, Mery D, Moyano P, Kaack K, Granby K. Color kinetics and acrylamide formation in NaCl soaked potato chips. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.03.020] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Pedreschi F, Kaack K, Granby K. Acrylamide content and color development in fried potato strips. Food Res Int 2006. [DOI: 10.1016/j.foodres.2005.06.001] [Citation(s) in RCA: 97] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Pedreschi F, Moyano P, Kaack K, Granby K. Color changes and acrylamide formation in fried potato slices. Food Res Int 2005. [DOI: 10.1016/j.foodres.2004.07.002] [Citation(s) in RCA: 182] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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SEGNINI SANDRA, DEJMEK PETR, ÖSTE RICKARD. RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY ANALYSIS OF TEXTURE AND COLOR OF POTATO CHIPS. J Texture Stud 1999. [DOI: 10.1111/j.1745-4603.1999.tb00237.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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