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Ji L, Zhang H, Cornacchia L, Sala G, Scholten E. Effect of gelatinization and swelling degree on the lubrication behavior of starch suspensions. Carbohydr Polym 2022; 291:119523. [DOI: 10.1016/j.carbpol.2022.119523] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 04/20/2022] [Accepted: 04/21/2022] [Indexed: 11/02/2022]
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2
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Niu Y, Zheng Y, Fu X, Zeng D, Liu H. A novel characterization of starch gelatinization using microscopy observation with deep learning methodology. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111057] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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3
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Zou L, Luo X, Zeng D, Ling L, Zhao LC. Measuring the rogue wave pattern triggered from Gaussian perturbations by deep learning. Phys Rev E 2022; 105:054202. [PMID: 35706226 DOI: 10.1103/physreve.105.054202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Accepted: 03/03/2022] [Indexed: 06/15/2023]
Abstract
Weak Gaussian perturbations on a plane wave background could trigger lots of rogue waves (RWs), due to modulational instability. Numerical simulations showed that these RWs seemed to have similar unit structure. However, to the best of our knowledge, there are no relative results to prove that these RWs have the similar patterns for different perturbations, partly due to that it is hard to measure the RW pattern automatically. In this work, we address these problems from the perspective of computer vision via using deep neural networks. We propose a rogue wave detection network (RWD-Net) model to automatically and accurately detect RWs in the images, which directly indicates they have the similar computer vision patterns. For this purpose, we herein meanwhile have designed and release the corresponding dataset, termed as rogue wave dataset-10K (RWD-10K), which has 10191 RW images with bounding box annotations for each RW unit. In our detection experiments, we get 99.29% average precision on the test splits of the proposed dataset. Finally, we derive our metric, termed as the density of RW units, to characterize the evolution of Gaussian perturbations and obtain the statistical results on them.
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Affiliation(s)
- Liwen Zou
- Department of Mathematics, Nanjing University, Nanjing 210008, China
- School of Mathematics, South China University of Technology, Guangzhou 510640, China
| | - XinHang Luo
- School of Mathematics, South China University of Technology, Guangzhou 510640, China
| | - Delu Zeng
- School of Electronics and Information Engineering, South China University of Technology, Guangzhou 510640, China
| | - Liming Ling
- School of Mathematics, South China University of Technology, Guangzhou 510640, China
| | - Li-Chen Zhao
- School of Physics, Northwest University, Xi'an 710127, China
- Peng Huanwu Center for Fundamental Theory, Xi'an 710127, China
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Xu H, Zhang S, Yu W. Revealing the mechanism beneath the effects of starch-amino acids interactions on starch physicochemical properties by molecular dynamic simulations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107359] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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5
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Pan B, Tao J, Bao X, Xiao J, Liu H, Zhao X, Zeng D. Quantitative study of starch swelling capacity during gelatinization with an efficient automatic segmentation methodology. Carbohydr Polym 2021; 255:117372. [PMID: 33436204 DOI: 10.1016/j.carbpol.2020.117372] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/29/2020] [Accepted: 10/30/2020] [Indexed: 11/16/2022]
Abstract
A novel image segmentation methodology combined with optical microscopy observation was developed for qualifying starch swelling. Starch granules in the micrograph were successfully segmented based on high-precision edges extraction achieved by Canny edge detection together with mathematical morphology operation. Granules were automatically identified by computer vision and characterized by giving quantifiable area of these granules. The evolved swelling process could be generally divided into two phases. During the first phase, starch granules were only swollen up by 2.56 %, which is hard to be identified by conventional naked eye. During the following narrow temperature interval (60-66 ℃), these starch granules were detected to swell up significantly by 9.08 %. Through the granule area variable, swelling capacity was high-throughput characterized, which allows for the whole evaluation to be completed within a couple of minutes. The proposed methodology showed a high accuracy and potential as a novel technique for characterizing gelatinization.
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Affiliation(s)
- Bo Pan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jinxuan Tao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xianyang Bao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou, China.
| | - Xiaotong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Delu Zeng
- China School of Mathematics, South China University of Technology, Guangzhou, China; Department of Electrical Computer Engineering, University of Waterloo, Canada.
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Polachini TC, Hernando I, Mulet A, Telis-Romero J, Cárcel JA. Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects. ULTRASONICS SONOCHEMISTRY 2021; 70:105318. [PMID: 32890987 PMCID: PMC7786595 DOI: 10.1016/j.ultsonch.2020.105318] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 07/17/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
Improving the actual acid hydrolysis of cassava bagasse (CB) with the assistance of high-intensity ultrasound (US) was aimed in comparison with mechanical agitation (AG). The kinetics of reducing and total sugar release were mathematically modeled. The acoustic field characterization and apparent viscosity of the suspensions were correlated. Moreover, microscopic analyses (visible, fluorescence and polarized light) were carried out to identify changes produced by the treatments. Both AG and US-treatments showed themselves to be effective at hydrolyzing CB. However, US-experiments reached equilibrium in the reducing sugar release process earlier and obtained slightly higher values of total sugars released. The Naik model fitted the experimental data with good accuracy. A greater loss in the birefringence of the starch granules and the degradation of lignocellulosic matter was also observed in US-assisted hydrolysis. The actual acoustic power applied was reduced after hydrolysis, probably due to the increase in the apparent viscosity of the resulting suspensions.
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Affiliation(s)
- Tiago Carregari Polachini
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Cristóvão Colombo Street, 2265, São José do Rio Preto, São Paulo State 15054-000, Brazil; Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de Tecnología de Alimentos, Universitat Politècnica de València (UPV), Camino de Vera, s/n, Valencia 46071, Spain.
| | - Isabel Hernando
- Grupo de Investigación Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de València (UPV), Camino de Vera, s/n, Valencia 46071, Spain
| | - Antonio Mulet
- Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de Tecnología de Alimentos, Universitat Politècnica de València (UPV), Camino de Vera, s/n, Valencia 46071, Spain
| | - Javier Telis-Romero
- Food Engineering and Technology Department, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Cristóvão Colombo Street, 2265, São José do Rio Preto, São Paulo State 15054-000, Brazil
| | - Juan A Cárcel
- Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de Tecnología de Alimentos, Universitat Politècnica de València (UPV), Camino de Vera, s/n, Valencia 46071, Spain
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8
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Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105238] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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STUDY OF THE EFFECTIVE VISCOSITY OF GELATINIIZED STARCH DISPERSIONS, BASED ON PHYSICALLY MODIFIED STARCHES, DEPENDING ON TECHNOLOGICAL FACTORS. EUREKA: LIFE SCIENCES 2019. [DOI: 10.21303/2504-5695.2019.001022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of the study is to investigate rheological properties of gelatinized starch dispersions, based on physically modified starches, depending on technological factors.
Realization of the research aim allows to get products (sauces, creams, fillers for confectionary products and so on), using physically modified starches, able to realize products with given structural-mechanical parameters of quality and safety; and also to provide the rational use of raw material resources, to decrease the labor capacity of the technological process of making culinary products.
There were analyzed modern development tendencies of technologies of physically modified starches and their use in food products technologies. Generalization of literary data became a base for using these starches in food products technologies, where the first turn attention is paid to the colloid stability of food systems.
Studies of the thermal stability of gelatinized starch dispersions determined that most stable in the cycle “heating-cooling-repeated heating” are gelatinized starch dispersions, based on physically modified starch “Prima”, which effective viscosity doesn’t essentially decrease after repeated heating. In gelatinized starch dispersions, based on physically modified starch «Endura» and «Indulge», repeated heating is also accompanied by the inessential viscosity decrease. Gelatinized starch dispersions, based on corn amylopectin starch, are not thermostable, and their effective viscosity essentially decreases at repeated heating. There are established regularities of the mechanical effect on structural-mechanical properties of gelatinized starch dispersions. It has been determined, that gelatinized starch dispersions, based on physically modified starches «Prima», «Endura» and «Indulge», demonstrate stable characteristics, as opposite to native starches at the mechanical effect.
The prospects of further studies in this direction are to investigate an influence of technological factors (change of рН medium, influence of enzymes, pectin substances, mineral salts) on structural-mechanical properties of gelatinized starch dispersions, based on physically modified starches.
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Codină GG, Dabija A, Oroian M. Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks. Foods 2019; 8:E447. [PMID: 31581568 PMCID: PMC6835905 DOI: 10.3390/foods8100447] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/20/2019] [Accepted: 09/26/2019] [Indexed: 11/16/2022] Open
Abstract
An artificial neuronal network (ANN) system was conducted to predict the Mixolab parameters which described the wheat flour starch-amylase part (torques C3, C4, C5, and the difference between C3-C4and C5-C4, respectively) from physicochemical properties (wet gluten, gluten deformation index, Falling number, moisture content, water absorption) of 10 different refined wheat flourssupplemented bydifferent levels of fungal α-amylase addition. All Mixolab parameters analyzed and the Falling number values were reduced with the increased level of α-amylase addition. The ANN results accurately predicted the Mixolab parameters based on wheat flours physicochemical properties and α-amylase addition. ANN analyses showed that moisture content was the most sensitive parameter in influencing Mixolab maximum torque C3 and the difference between torques C3 and C4, while wet gluten was the most sensitive parameter in influencing minimum torque C4 and the difference between torques C5 and C4, and α-amylase level was the most sensitive parameter in predicting maximum torque C5. It is obvious that the Falling number of all the Mixolab characteristics best predicted the difference between torques C3 and C4.
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Affiliation(s)
| | - Adriana Dabija
- Stefan cel Mare University of Suceava, Faculty of Food Engineering, 720229 Suceava, Romania
| | - Mircea Oroian
- Stefan cel Mare University of Suceava, Faculty of Food Engineering, 720229 Suceava, Romania.
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Wu W, Tao J, Zhu P, Liu H, Du Q, Xiao J, Zhang W, Zhang S. A new characterization methodology for starch gelatinization. Int J Biol Macromol 2019; 125:1140-1146. [PMID: 30579897 DOI: 10.1016/j.ijbiomac.2018.12.180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 12/07/2018] [Accepted: 12/19/2018] [Indexed: 10/27/2022]
Abstract
A gelatinization degree control system, with a combination of Artificial Neural Networks (ANNs) and computer vision, was successfully developed. An intelligent measurement framework was purposely designed to achieve a precise investigation on phase transition and morphology change of starch in real time, as well as a process control during gelatinization. Base on a variation of birefringence number, the degree of gelatinization (DG) control system provided a direct and fast methodology without subjective uncertainty in studying starch gelatinization. In the course, the whole system was a cascade structure with the hot-stage temperature chosen as the inner-loop parameter, thus the granule morphology and birefringence at different DG could be easily observed and compared in real time, and the relative transition temperature was simultaneously calculated.
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Affiliation(s)
- Wei Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jinxuan Tao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Peitao Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou, China.
| | - Qiliang Du
- School of Automation Science and Technology, South China University of Technology, Guangzhou, China.
| | - Jie Xiao
- College of Food Science, South China Agriculture University, Guangzhou, China
| | - Wutong Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Shaobo Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Centre for Nutrition and Food Sciences, The University of Queensland, Brisbane, Australia
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12
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Properties and possible applications of ozone-modified potato starch. Food Res Int 2019; 116:1192-1201. [DOI: 10.1016/j.foodres.2018.09.064] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 09/13/2018] [Accepted: 09/22/2018] [Indexed: 11/18/2022]
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Geng Z, Shang D, Han Y, Zhong Y. Early warning modeling and analysis based on a deep radial basis function neural network integrating an analytic hierarchy process: A case study for food safety. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.027] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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