Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum

Application of artificial neural network for the quality-based classification of spray-dried rhubarb juice powders

The aim of the study was to develop a neural model enabling classification of fruit spray dried powders, on the basis of graphic data acquired from a bitmap received in the process of spray drying. The neural model was developed with multi-layer perceptron topology. Input variables were expressed in 46 image descriptors based on RGB, YCbCr, HSV (B) and HSL models. Sensitivity analysis of input variables and principal component analysis determined the significance level of each attribute. The optimal model with the lowest error value root mean square, at the level of 0.04 contained 46 neurons in the input layer, 11 neurons in the hidden layer, 10 neurons in the output layer. The results allowed to show that dyeing force (color features) had influence on effective differentiation of the research material consisting of spray-dried powders of rhubarb juice with various dried juice content levels: 30, 40 and 50% as well as high ("H") and low ("L") level of saccharification a chosen carrier (potato maltodextrin).

Application of Machine Learning Using Color and Texture Analysis to Recognize Microwave Vacuum Puffed Pork Snacks

The objective of the study was to create artificial neural networks (ANN) capable of highly efficient recognition of modified and unmodified puffed pork snacks for the purposes of obtaining an optimal final product. The study involved meat snacks produced from unmodified and papain modified raw pork (Psoas major) by means of microwave-vacuum puffing (MVP) under specified conditions. The snacks were then analyzed using various instruments in order to determine their basic chemical composition, color and texture. As a result of the MVP process, the moisture-to-protein ratio (MPR) was reduced to 0.11. A darker color and reduction in hardness of approx. 25% was observed in the enzymatically modified products. Multi-layer perceptron networks (MLPN) were then developed using color and texture descriptor training sets (machine learning), which is undoubtedly an innovative solution in this area.

Effect of an Ultrasound Pre-Treatment on the Characteristics and Quality of Far-Infrared Vacuum Drying with Cistanche Slices

In this study, the effect of an ultrasound (US) pre-treatment on the process of drying Cistanche slices through far-infrared vacuum drying was investigated with various experimental factors, including the US treatment time (25, 35, 45 min), frequency (20, 40, 60 kHz) and power (150, 180, 210 W). The results showed that compared with the samples without US, the material drying time after the US treatment was reduced by 16–36.8%. The effective moisture diffusion coefficients of Cistanche slices under different US conditions ranged from 1.61122 × 10⁻⁸ to 2.39274 × 10⁻⁸ m²/s, which agreed with food processing ranges. In addition, the phenylethanoid glycoside, iridoid, polysaccharide, total phenol and total flavonoid contents in Cistanche were significantly increased after US pre-treatment. However, the dried products obtained with the 45 min US treatment had greatly damaged internal structures, collapsed and seriously deformed surfaces, and low contents of active ingredients. Overall, the US pre-treatment could significantly improve the drying quality of Cistanche slices.

Effect of Edible Coating on Antioxidants and Certain Properties of Dried Jerusalem Artichoke

BACKGROUND AND OBJECTIVE

Most food industries try to solve the problem of dried food quality by using optimum pre-treatments before subjecting to hot air drying. The edible coating is considerably extended shelf-life of dried foods. The objectives of this research were to investigate the effect of edible coating agents (modified cassava starch and sodium caseinate) on properties of dried Jerusalem artichoke (JA) slices.

MATERIALS AND METHODS

Pieces of the sample were coated by dipping in the coating solution for 10 min both for atmospheric coating (AC) and vacuum coating (VC). The weight ratio of the sample to the solution was 1:2. The VC was conducted in a closed desiccator connected to a vacuum pump with a residual pressure of 150 m bar controlled during 10 min of dipping.

RESULTS

The coating agents resulted in improvements in product qualities. Browning and shrinkage were reduced significantly (p<0.05). The antioxidant properties were similar between a hot air-dried product and a freeze-dried product. There was no observed benefit of using vacuum pressure rather than atmospheric pressure. Sensory acceptance of coated products was similar to that of an uncoated product.

CONCLUSION

The edible coating with modified cassava starch or sodium caseinate was, therefore, an efficient pre-treatment and could be applied with conventional drying to produce healthy fruit and vegetable snacks by using a simple and inexpensive method.

Influence of pulsed electrical discharge, hydrostatic pressure and temperature on rheological properties of sunflower cake during oil pressing

For the successful implementation of emerging electrical technologies in the oil pressing process, optimization of process parameters in combination with parameters from electrical process are crucial. The rheological property could be a simple and reliable efficiency indicatort of oil pressing. Knowledge of rheological properties is necessary for the design and development of appropriate equipment and process calculations. The objective of this work was to evaluate the effect of the following pre-treatments: pulsed electrical discharge (PED), temperature (28, 38 and 45 °C), overpressure (980, 1805 and 2800 Pa) and effect of initial oil content (40, 48.5 and 56%) on rheological properties of sunflower seed cake. The rheological behavior of sunflower seed cake was determined by using a rotational viscometer with a hydraulic system and thermostatic bath attached to the equipment. Using the mathematical apparatus and experimental data it was observed that the plastic viscosity of sunflower seed cake corresponds to the viscosity of the vegetable oil, which confirmed Bingham rheology assumption put forward in this work. Samples treated by PED had a modified material structure with an oil droplets and oil film on the surface. Single PED pre-treatment decreased initial shear stress from 24.36 to 22.89 Pa in samples where number of PED was 1800 per 60 s. Decrease in initial shear stress from 30.3 to 25.1 Pa was also observed when combination of temperature, pressure and PED was applied on seed cake. Reduction of the shear stress value, due to PED pre-treatment, enables to spend less energy during the oil pressing process. A positive linear relationship for overpressure and negative linear relationship for oil content and number of discharges on shear stress were obtained. The effect of temperature characterized by a decreasing of the plastic viscosity of the test material from 0.0985 to 0.0917 Pa s. The obtained parameters of the engineering rheological model allow prediction of rheological behavior of sunflower seed cake viscoplasticity flow over a wide range of shear rates in the pressing channel of the oil press.

Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review

The main wheat component responsible for bread and cake quality is gluten. Celiac disease is an autoimmune digestive disease that is caused by the digestion of gluten, and the only treatment of this disease is a gluten-free diet. Various gluten-free formulations (composite and wheatless flours) have applied gums (as gluten substitutes) to mimic the viscoelastic properties of gluten. In the bakery products, gums have been used to improve dough performance, bread and cake characteristics, textural and sensorial quality, and extension the products shelf life. This paper reviews the effect of the most common and new hydrocolloids (balangu seed, wild sage seed, basil seed, cress seed, xanthan, guar, starch carrageenan, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, and locust bean gums) on the rheological, physicochemical, textural, and quality characteristics of gluten-free breads and cakes. Gums affect gelatinization and retrogradation of starch through a strong association of amylose with gum, resulting in a decrease in the retrogradation of starch. Gums addition increased volume and porosity of the breads and cakes and resulted in softer products.

Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.

Combined infrared-vacuum drying of pumpkin slices

Infrared-vacuum dehydration characteristics of pumpkin (Cucurbita moschata) were evaluated in a combined dryer system. The effects of drying parameters, infrared radiation power (204-272 W), system pressure (5-15 kPa), slice thickness (5 and 7 mm) and time (0-220 min) on the drying kinetics and characteristics of pumpkin slices were investigated. The vacuum pressure, lamp power and slice had significant effect on the drying kinetics and various qualities of the dried pumpkin. Moisture ratios were fitted to 10 different mathematical equations using nonlinear regression analysis. The quadratic equation satisfactorily described the drying behavior of pumpkin slices with the highest r value and the lowest SE values. The effective moisture diffusivity increased with power and ranged between 0.71 and 2.86 × 10(-9) m(2)/s. With increasing in infrared radiation power from 204 to 272 W, β-carotene content of dried pumpkins decreased from 30.04 to 24.55 mg/100 g. The rise in infrared power has a negative effect on the color changes (ΔE). The optimum condition was determined as power, 238W, pressure, 5 kPa and slice thickness, 5mm. These conditions resulted into dried pumpkin slices with maximum B-carotene retention.

Improvement of quality attributes of sponge cake using infrared dried button mushroom

Infrared-hot air method, when properly applied, can be used for achieving a high-quality product. The objective of this study was to determine the rheological properties of cake batters and physico-chemical, textural and sensory properties of sponge cake supplemented with four different levels (control, 5 %, 10 %, and 15 %) of button mushroom powder. The button mushroom slices were dried in an infrared-hot air dryer (250 W and 60 °C). The physical (volume, density, color) and chemical (moisture, protein, fat and ash) attributes were determined in the cakes. Increasing the level of substitution from 5 % to 15 % button mushroom powder significantly (p < 0.05) increased the protein and ash. The apparent viscosity in cake batter, and volume, springiness, and cohesiveness values of baked cakes increased with increasing button mushroom powder levels whereas the density, consistency, hardness, gumminess, chewiness and crumb L, b values of samples showed a reverse trend. Sensory evaluation results indicated that cake with 10 % button mushroom powder was rated the most acceptable.