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Zhang WP, Chen C, Ju HY, Okaiyeto SA, Sutar PP, Yang LY, Li SB, Xiao HW. Pulsed vacuum drying of fruits, vegetables, and herbs: Principles, applications and future trends. Compr Rev Food Sci Food Saf 2024; 23:e13430. [PMID: 39217522 DOI: 10.1111/1541-4337.13430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 07/21/2024] [Accepted: 07/26/2024] [Indexed: 09/04/2024]
Abstract
Pulsed vacuum drying (PVD) is a novel vacuum drying method that has demonstrated significant potential in improving energy efficiency and product quality in the drying of foods and agricultural products. The current work provides a comprehensive analysis of the latest advancements in PVD technology, including its historical development, fundamental principles, and mechanistic aspects. The impact of periodic pulsed pressure changes between vacuum and atmospheric pressure on heat and moisture transfer, as well as structural changes in foods at micro- and macro-scales, is thoroughly discussed. The article also highlights the influential drying parameters, the integration of novel auxiliary heaters, and the applications of PVD across various fruits, vegetables, and herbs. Furthermore, the review examines the current status and needs for mathematical modeling of PVD processes, identifying key challenges, research opportunities, and future trends for industrial application. The findings suggest that PVD not only enhances drying efficiency and reduces energy consumption but also preserves the nutritional value, color, and texture of dried products better than traditional methods. Future research should focus on optimizing process parameters and integrating advanced control systems to further improve the scalability and applicability of PVD technology in the food industry.
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Affiliation(s)
- Wei-Peng Zhang
- School of Computer and Artificial Intelligence, Beijing Technology and Business University, Beijing, China
| | - Chang Chen
- Department of Food Science, Cornell AgriTech, Cornell University, Geneva, New York, USA
| | - Hao-Yu Ju
- College of Bioscience and Engineering, Hebei University of Economics and Business, Shijiazhuang, Hebei, China
| | | | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
| | - Li-Yi Yang
- Guangzhou Daqiao Food Facility Co., Ltd, Guangzhou, Guangdong Province, China
| | - Suo-Bin Li
- Jiangsu Bolaike Refrigeration Technology Development Co., LTD, Changzhou, Jiangsu, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
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2
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Malinovsky D, Dunn PJH, Rooke P, Goenaga-Infante H. The effect of roasting on boron isotope ratio in coffee beans: Implications for provenance studies of roasted coffee. Food Chem 2024; 439:138128. [PMID: 38071843 DOI: 10.1016/j.foodchem.2023.138128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 01/10/2024]
Abstract
We determined δ11B values of green and roasted coffee beans from 20 locations worldwide and conducted laboratory experiments with the aim to investigate boron isotope fractionation during roasting. Authentic single origin roasted coffees were found to be isotopically lighter than their green bean counterparts, with an average difference of 1.5‰. This isotope fractionation can be explained as arising from partial dissociation of boric acid in capillary water of green beans, where 11B isotopes are preferentially partitioned into molecules of undissociated boric acid and are then volatised during roasting. However, boron isotope fractionation induced by roasting was significantly smaller than between-origin variations in δ11B values of green coffee beans that had the range of ∼54‰. This implies that δ11B isotopic composition of roasted coffee retains the geographical origin information within δ11B values of green beans when regional differences in boron isotopic composition of coffee are considered.
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Affiliation(s)
- D Malinovsky
- National Measurement Laboratory, LGC, Queens Road, Teddington TW11 0LY, UK.
| | - P J H Dunn
- National Measurement Laboratory, LGC, Queens Road, Teddington TW11 0LY, UK
| | - P Rooke
- British Coffee Association, Southill Barn, Southill Business Park, Charlbury, Oxon OX7 3EW, UK
| | - H Goenaga-Infante
- National Measurement Laboratory, LGC, Queens Road, Teddington TW11 0LY, UK
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3
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Fabricant AM, Put P, Barskiy DA. Proton relaxometry of tree leaves at hypogeomagnetic fields. FRONTIERS IN PLANT SCIENCE 2024; 15:1352282. [PMID: 38525149 PMCID: PMC10957608 DOI: 10.3389/fpls.2024.1352282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Accepted: 02/21/2024] [Indexed: 03/26/2024]
Abstract
We report on a cross-species proton-relaxometry study in ex vivo tree leaves using nuclear magnetic resonance (NMR) at 7µT. Apart from the intrinsic interest of probing nuclear-spin relaxation in biological tissues at magnetic fields below Earth field, our setup enables comparative analysis of plant water dynamics without the use of expensive commercial spectrometers. In this work, we focus on leaves from common Eurasian evergreen and deciduous tree families: Pinaceae (pine, spruce), Taxaceae (yew), Betulaceae (hazel), Prunus (cherry), and Fagaceae (beech, oak). Using a nondestructive protocol, we measure their effective proton T 2 relaxation times as well as track the evolution of water content associated with leaf dehydration. Newly developed "gradiometric quadrature" detection and data-processing techniques are applied in order to increase the signal-to-noise ratio (SNR) of the relatively weak measured signals. We find that while measured relaxation times do not vary significantly among tree genera, they tend to increase as leaves dehydrate. Such experimental modalities may have particular relevance for future drought-stress research in ecology, agriculture, and space exploration.
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Affiliation(s)
- Anne M. Fabricant
- Institute of Physics, Johannes Gutenberg University of Mainz, Mainz, Germany
- Helmholtz Institute Mainz, GSI Helmholtzzentrum für Schwerionenforschung, Darmstadt, Germany
| | - Piotr Put
- Faculty of Physics, Astronomy and Applied Computer Science, Jagiellonian University in Kraków, Kraków, Poland
| | - Danila A. Barskiy
- Institute of Physics, Johannes Gutenberg University of Mainz, Mainz, Germany
- Helmholtz Institute Mainz, GSI Helmholtzzentrum für Schwerionenforschung, Darmstadt, Germany
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Zang Z, Huang X, He C, Zhang Q, Jiang C, Wan F. Improving Drying Characteristics and Physicochemical Quality of Angelica sinensis by Novel Tray Rotation Microwave Vacuum Drying. Foods 2023; 12:foods12061202. [PMID: 36981129 PMCID: PMC10048411 DOI: 10.3390/foods12061202] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 03/16/2023] Open
Abstract
In order to improve the shortcomings of uneven heating of traditional microwave drying and to maximally maintain food quality after harvest, a rotary microwave vacuum drying equipment was fabricated and used for drying experiments on Angelica sinensis to explore the effects of drying temperature, slice thickness, and vacuum degree on drying characteristics, physicochemical quality, and microstructure of dried Angelica sinensis products. The results showed that microwave vacuum drying can significantly shorten the drying time and improved the drying efficiency. Six different mathematical models were investigated and the Midilli model was the best-fitted model for all samples (R2 = 0.99903, Pearson’s r = 0.99952), and drying methods had various effects on different indexes and were confirmed by Pearson’s correlation analysis and principal component analysis. The optimal process parameters for microwave vacuum drying of Angelica sinensis were determined by entropy weight-coefficient of variation method as 45 °C, 4 mm, −0.70 kPa. Under this condition, well preserved of ferulic acid, senkyunolide I, senkyunolide H, ligustilide, total phenols and antioxidant activity, bright color (L* = 77.97 ± 1.89, ΔE = 6.77 ± 2.01), complete internal organizational structure and more regular cell arrangement were obtained in the samples. This study will provide a theoretical reference for the excavation of the potential value and the development of industrial processing of Angelica sinensis.
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Wang J, Pei YP, Chen C, Yang XH, An K, Xiao HW. High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Khan MIH, Longa D, Sablani SS, Gu Y. A Novel Machine Learning–Based Approach for Characterising the Micromechanical Properties of Food Material During Drying. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02945-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Li D, Deng L, Dai T, Chen M, Liang R, Liu W, Liu C, Chen J, Sun J. Ripening induced degradation of pectin and cellulose affects the far infrared drying kinetics of mangoes. Carbohydr Polym 2022; 291:119582. [DOI: 10.1016/j.carbpol.2022.119582] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 05/03/2022] [Accepted: 05/04/2022] [Indexed: 11/02/2022]
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Cocusse M, Rosales M, Maillet B, Sidi-Boulenouar R, Julien E, Caré S, Coussot P. Two-step diffusion in cellular hygroscopic (vascular plant-like) materials. SCIENCE ADVANCES 2022; 8:eabm7830. [PMID: 35559668 PMCID: PMC9106298 DOI: 10.1126/sciadv.abm7830] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Accepted: 03/29/2022] [Indexed: 06/15/2023]
Abstract
Vascular plants, a vast group including conifers, flowering plants, etc., are made of a cellular hygroscopic structure containing water in the form of either free (i.e., in a standard liquid state) or bound (i.e., absorbed in the cell walls) water. From nuclear magnetic resonance techniques, we distinguish the dynamics of bound water and free water in a typical material (softwood) with such a structure, under convective drying. We show that water extraction relies on two mechanisms of diffusion in two contiguous regions of the sample, in which respectively the material still contains free water or only contains bound water. However, in any case, the transport is ensured by bound water. This makes it possible to prolong free water storage despite dry external conditions and shows that it is possible to extract free water in depth (or from large heights) without continuity of the free water network.
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Affiliation(s)
- Marion Cocusse
- Laboratoire Navier (Ecole des Ponts Paris Tech-Univ Gustave Eiffel-CNRS), Champs-sur-Marne, France
| | - Matteo Rosales
- Laboratoire Navier (Ecole des Ponts Paris Tech-Univ Gustave Eiffel-CNRS), Champs-sur-Marne, France
| | - Benjamin Maillet
- Laboratoire Navier (Ecole des Ponts Paris Tech-Univ Gustave Eiffel-CNRS), Champs-sur-Marne, France
| | - Rahima Sidi-Boulenouar
- Laboratoire Navier (Ecole des Ponts Paris Tech-Univ Gustave Eiffel-CNRS), Champs-sur-Marne, France
| | - Elisa Julien
- Laboratoire Navier (Ecole des Ponts Paris Tech-Univ Gustave Eiffel-CNRS), Champs-sur-Marne, France
- Experimental Soft Condensed Matter Group, School of Engineering and Applied Sciences, Harvard University, Cambridge, MA, USA
| | - Sabine Caré
- Laboratoire Navier (Ecole des Ponts Paris Tech-Univ Gustave Eiffel-CNRS), Champs-sur-Marne, France
| | - Philippe Coussot
- Laboratoire Navier (Ecole des Ponts Paris Tech-Univ Gustave Eiffel-CNRS), Champs-sur-Marne, France
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Jiang S, Yu M, Wang Y, Yin W, Jiang P, Qiu B, Qi H. Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of Undaria pinnatifida. Foods 2022; 11:1078. [PMID: 35454666 PMCID: PMC9028335 DOI: 10.3390/foods11081078] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/04/2022] [Accepted: 04/07/2022] [Indexed: 12/12/2022] Open
Abstract
Undaria pinnatifida (U. pinnatifida) is an edible brown seaweed with high health value. The objective of this study was to evaluate the effect of traditional cooking methods (i.e., blanching, steaming, boiling and baking) on the color, texture and bioactive nutrients of U. pinnatifida, so as to screen out the traditional cooking methods more suitable for U. pinnatifida. In this study, methods of blanching and boiling resulted in better reduction in total color difference (0.91 ± 0.58 and 0.79 ± 0.34, respectively) and retention of chlorophyll A (62.99 ± 1.27 µg/g FW and 51.35 ± 1.69 µg/g FW), along with better elevation of fucoxanthin content (increased by 11.05% and 18.32%, respectively). Baking method got the best retention of total phenol content (1.62 ± 0.11 mg GAE/g DW), followed by methods of boiling and blanching (1.51 ± 0.07 mg GAE/g DW and 1.43 ± 0.05 mg GAE/g DW). Among these cooking methods, blanching and boiling seemed to be the more suitable for U. pinnatifida compared to other methods. These results could help to determine the better cooking methods for U. pinnatifida products and provide a scientific and theoretical basis for improving human dietary health.
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Affiliation(s)
- Shan Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (M.Y.); (Y.W.); (P.J.)
| | - Meiqi Yu
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (M.Y.); (Y.W.); (P.J.)
| | - Yingzhen Wang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (M.Y.); (Y.W.); (P.J.)
| | - Wei Yin
- Dalian Gaishi Food Co., Ltd., Dalian 116047, China;
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (M.Y.); (Y.W.); (P.J.)
| | - Bixiang Qiu
- Fujian Yida Food Co., Ltd., Fuzhou 350500, China;
| | - Hang Qi
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (M.Y.); (Y.W.); (P.J.)
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11
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Pinheiro MNC, Madaleno RO, Castro LMMN. Drying kinetics of two fruits Portuguese cultivars ( Bravo de Esmolfe apple and Madeira banana): An experimental study. Heliyon 2022; 8:e09341. [PMID: 35520611 PMCID: PMC9065619 DOI: 10.1016/j.heliyon.2022.e09341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 11/09/2021] [Accepted: 04/22/2022] [Indexed: 12/03/2022] Open
Abstract
Air convective dehydration was carried out at a laboratory scale using two fruits of cultivars produced in different regions of Portugal: Bravo de Esmolfe apple, from Beiras province, and Cavendish banana, from Madeira Island. Fresh fruits were dried in a tray drier with a hot airstream at different temperatures (35, 40, 45, and 50 °C) and velocity of 1.6 m s−1. Drying rate curves were obtained using a simple mathematical approach applied to the moisture content curves adjusting linear and polynomial functions. Different drying rate stages were noticed in the experiments made with apples (one constant drying rate period followed by two falling drying rate periods), while in the case of the banana the constant drying rate period was not perceived, being dried entirely during a unique falling drying rate period. As expected, the constant drying rate value obtained at the beginning of the experiments with apples is higher when these were conducted at higher temperatures, changing from 8.103 to 14.474 g m−2 s−1 when the airstream temperature increases from 35 to 50 °C. The correspondent critical moisture contents in the Bravo de Esmolfe apples, at the instant the constant drying rate period stops and the drying rate starts to fall, slightly decreases from 4.800 to 4.134 kgwater/kgdry solid. This study explored for the first time the drying behavior of these two important fruits that have been increasingly used in the food industry in Portugal, giving important information for the industrialization of its production.
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Affiliation(s)
- M N Coelho Pinheiro
- Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal.,Centro de Estudos de Fenómenos de Transporte, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal.,Instituto Politécnico de Coimbra, Instituto de Investigação Aplicada, Laboratório SiSus, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal
| | - R O Madaleno
- Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal
| | - Luis M M N Castro
- Departamento de Engenharia Química e Biológica, Instituto Superior de Engenharia do Instituto Politécnico de Coimbra, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal.,CIEPQPF-Chemical Engineering Processes and Forest Products Research Center, Department of Chemical Engineering, Faculty of Sciences and Technology, University of Coimbra, Rua Sílvio Lima, 3030-790, Coimbra, Portugal.,Instituto Politécnico de Coimbra, Instituto de Investigação Aplicada, Laboratório SiSus, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal
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12
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Khan MIH, Sablani SS, Nayak R, Gu Y. Machine learning-based modeling in food processing applications: State of the art. Compr Rev Food Sci Food Saf 2022; 21:1409-1438. [PMID: 35122379 DOI: 10.1111/1541-4337.12912] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 12/01/2021] [Accepted: 12/24/2021] [Indexed: 12/17/2022]
Abstract
Food processing is a complex, multifaceted problem that requires substantial human interaction to optimize the various process parameters to minimize energy consumption and ensure better-quality products. The development of a machine learning (ML)-based approach to food processing applications is an exciting and innovative idea for optimizing process parameters and process kinetics to reduce energy consumption, processing time, and ensure better-quality products; however, developing such a novel approach requires significant scientific effort. This paper presents and evaluates ML-based approaches to various food processing operations such as drying, frying, baking, canning, extrusion, encapsulation, and fermentation to predict process kinetics. A step-by-step procedure to develop an ML-based model and its practical implementation is presented. The key challenges of neural network training and testing algorithms and their limitations are discussed to assist readers in selecting algorithms for solving problems specific to food processing. In addition, this paper presents the potential and challenges of applying ML-based techniques to hybrid food processing operations. The potential of physics-informed ML modeling techniques for food processing applications and their strategies is also discussed. It is expected that the potential information of this paper will be valuable in advancing the ML-based technology for food processing applications.
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Affiliation(s)
- Md Imran H Khan
- School of Mechanical, Medical and Process Engineering, Queensland University of Technology (QUT), 2 George Street, Brisbane City, Queensland, 4000, Australia.,Department of Mechanical Engineering, Dhaka University of Engineering & Technology (DUET), Gazipur, 1700, Bangladesh
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Richi Nayak
- School of Computer Science, Queensland University of Technology (QUT), 2 George St, Brisbane City, Queensland, 4000, Australia
| | - Yuantong Gu
- School of Mechanical, Medical and Process Engineering, Queensland University of Technology (QUT), 2 George Street, Brisbane City, Queensland, 4000, Australia
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Ajani CK, Zhu Z, Sun DW. In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads. Food Chem 2022; 381:132211. [PMID: 35121313 DOI: 10.1016/j.foodchem.2022.132211] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/16/2021] [Accepted: 01/18/2022] [Indexed: 12/22/2022]
Abstract
Dynamic investigation of the effects of vacuum cooling on cellular water transport and structural changes of steamed bread was carried out using transverse relaxation times (T2) and proton density-weighted images in a nuclear magnetic resonance (NMR)/magnetic resonance imaging (MRI) analyser, respectively. Initially, both steamed bread at room temperature of 25 °C and freshly steamed bread at 85 °C had three peaks of T21, T22, and T23, respectively representing the tightly bound water, loosely bound water, and free water, while an additional peak T24, was observed in freshly steamed bread at 85 °C. After vacuum cooling, freshly steamed bread at 85 °C had a higher mass loss of 10.29% due to its high initial temperature, and both samples were clearly discriminated with PCA of 88.2%, indicating that the initial food condition affected the vacuum cooling process. Lastly, the NMR/MRI technique and correlations were accurate (R2> 0.98), thus suitable for model validation at microscale and macroscale.
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Affiliation(s)
- Clement Kehinde Ajani
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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OZAY-ARANCIOGLU I, BEKIROGLU H, KARADAG A, SAROGLU O, TEKIN-ÇAKMAK ZH, KARASU S. Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.06221] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Irem OZAY-ARANCIOGLU
- Halic University, Turkey; University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Hatice BEKIROGLU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Ayse KARADAG
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Oznur SAROGLU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | | | - Salih KARASU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
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15
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Wen T, Li J, Xie C, Meng L, Li Y, Li K. Investigation of moisture distribution and drying kinetic in noncentrifugal cane sugar during hot‐air drying using LF‐NMR. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tongquan Wen
- College of Light Industry and Food Engineering Guangxi University Nanning China
| | - Jianbin Li
- College of Light Industry and Food Engineering Guangxi University Nanning China
| | - Caifeng Xie
- College of Light Industry and Food Engineering Guangxi University Nanning China
- Engineering Research Centre for Sugar Industry and Comprehensive Utilization Ministry of Education Nanning China
| | - Lidan Meng
- College of Light Industry and Food Engineering Guangxi University Nanning China
| | - Yarong Li
- College of Light Industry and Food Engineering Guangxi University Nanning China
| | - Kai Li
- College of Light Industry and Food Engineering Guangxi University Nanning China
- Engineering Research Centre for Sugar Industry and Comprehensive Utilization Ministry of Education Nanning China
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16
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Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102801] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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17
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Li D, Zhu Z, Sun DW. Quantification of hydrogen bonding strength of water in saccharide aqueous solutions by confocal Raman microscopy. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.117498] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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18
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Ates EG, Beira MJ, Oztop MH, Sebastião PJ. Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12102-12110. [PMID: 34553923 DOI: 10.1021/acs.jafc.1c02708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Rare sugars are monosaccharides and their derivatives that are not commonly found in nature. d-Allulose is a rare sugar that is C-3 epimer of fructose and presents an alternative to sucrose with potential health benefits. In this study, different amounts of sucrose, d-allulose, and soy protein isolate (SPI) were used to prepare a set of pectin gels. The effect of these ingredients on the gels was studied at both a molecular level, by 1H nuclear magnetic resonance (NMR) relaxometry, and a macroscopic level, through the assessment of viscoelastic properties as well as hardness and moisture content measurements. The NMR dispersion profiles were analyzed considering relaxation mechanisms associated with rotational and translational diffusion motions of mono- and disaccharides as well as bound water molecules. Significant variations of the local diffusion coefficient for the studied formulations were evidenced by the model fitting analysis. The viscosity trends observed within each group of samples having the same amount of SPI were mostly in agreement with the diffusion coefficients obtained from the NMR relaxometry. The observed discrepancies could be explained considering hardness and moisture content results, which put into evidence the fact that decreasing the moisture (mainly free water) affects the macroscopic properties of the systems, such as hardness and viscosity, but not the local diffusion processes probed by NMR relaxometry. These findings show the importance of combining both micro- and macroscopic information to analyze the different properties of food products.
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Affiliation(s)
- Elif Gokcen Ates
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
- Department of Food Engineering, Cankiri Karatekin University, Uluyazi Campus, 18100 Cankiri, Turkey
| | - Maria J Beira
- Center of Physics and Engineering of Advanced Materials, Departamento de Física, Instituto Superior Técnico, Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisbon, Portugal
| | - Mecit H Oztop
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Pedro J Sebastião
- Center of Physics and Engineering of Advanced Materials, Departamento de Física, Instituto Superior Técnico, Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisbon, Portugal
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19
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Di Matteo G, Di Matteo P, Sambucci M, Tirillò J, Giusti AM, Vinci G, Gobbi L, Prencipe SA, Salvo A, Ingallina C, Spano M, Sobolev AP, Proietti N, Di Tullio V, Russo P, Mannina L, Valente M. Commercial Bio-Packaging to Preserve the Quality and Extend the Shelf-Life of Vegetables: The Case-Study of Pumpkin Samples Studied by a Multimethodological Approach. Foods 2021; 10:foods10102440. [PMID: 34681489 PMCID: PMC8535681 DOI: 10.3390/foods10102440] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/07/2021] [Accepted: 10/09/2021] [Indexed: 12/26/2022] Open
Abstract
A multidisciplinary protocol is proposed to monitor the preservation of fresh pumpkin samples (FP) using three commercial polymeric films: A made of biodegradable cellophane from regenerated cellulose pulp; B from corn starch, cassava and eucalyptus, C made of polylactic acid from corn starch, and a polyethylene film used as reference (REF). Chemical, mechanical and microbiological analyses were applied on packaging and fresh and packaged samples at different times. After an 11-day period, NMR spectroscopy results showed a sucrose increase and a malic acid decrease in all the biofilms with respect to FP; fructose, glucose, galactose levels remained quite constant in biofilms B and C; the most abundant amino acids remained quite constant in biofilm A and decreased significantly in biofilm B. From microbiological analyses total microbial count was below the threshold value up to 7 days for samples in all the films, and 11 days for biofilm C. The lactic acid bacteria, and yeasts and molds counts were below the acceptability limit during the 11 days for all packages. In the case of biofilm C, the most promising packaging for microbiological point of view, aroma analysis was also carried out. In this paper, you can find all the analysis performed and all the values found.
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Affiliation(s)
- Giacomo Di Matteo
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
| | - Paola Di Matteo
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
| | - Matteo Sambucci
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
| | - Jacopo Tirillò
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
| | - Anna Maria Giusti
- Dipartimento di Medicina Sperimentale, Sapienza Università di Roma, Viale Regina Elena 324, 00161 Roma, Italy;
| | - Giuliana Vinci
- Dipartimento di Management, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Roma, Italy; (G.V.); (L.G.); (S.A.P.)
| | - Laura Gobbi
- Dipartimento di Management, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Roma, Italy; (G.V.); (L.G.); (S.A.P.)
| | - Sabrina Antonia Prencipe
- Dipartimento di Management, Sapienza Università di Roma, Via del Castro Laurenziano 9, 00161 Roma, Italy; (G.V.); (L.G.); (S.A.P.)
| | - Andrea Salvo
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
| | - Cinzia Ingallina
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
| | - Mattia Spano
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
| | - Anatoly P. Sobolev
- Laboratorio di Risonanza Magnetica “Segre-Capitani”, Istituto per i Sistemi Biologici, Area della Ricerca di Roma 1, CNR, Via Salaria Km 29.300, 00015 Monterotondo, Italy; (A.P.S.); (N.P.); (V.D.T.)
| | - Noemi Proietti
- Laboratorio di Risonanza Magnetica “Segre-Capitani”, Istituto per i Sistemi Biologici, Area della Ricerca di Roma 1, CNR, Via Salaria Km 29.300, 00015 Monterotondo, Italy; (A.P.S.); (N.P.); (V.D.T.)
| | - Valeria Di Tullio
- Laboratorio di Risonanza Magnetica “Segre-Capitani”, Istituto per i Sistemi Biologici, Area della Ricerca di Roma 1, CNR, Via Salaria Km 29.300, 00015 Monterotondo, Italy; (A.P.S.); (N.P.); (V.D.T.)
| | - Paola Russo
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
- Correspondence: (P.R.); (L.M.); Tel.: +39-06-44585565 (P.R.); +39-06-499137352 (L.M.)
| | - Luisa Mannina
- Dipartimento di Chimica e Tecnologie del Farmaco, Laboratorio di Chimica degli Alimenti, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00182 Roma, Italy; (G.D.M.); (A.S.); (C.I.); (M.S.)
- Correspondence: (P.R.); (L.M.); Tel.: +39-06-44585565 (P.R.); +39-06-499137352 (L.M.)
| | - Marco Valente
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Sapienza Università di Roma, Via Eudossiana 18, 00184 Roma, Italy; (P.D.M.); (M.S.); (J.T.); (M.V.)
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20
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Vis-NIR Hyperspectral Imaging for Online Quality Evaluation during Food Processing: A Case Study of Hot Air Drying of Purple-Speckled Cocoyam (Colocasia esculenta (L.) Schott). Processes (Basel) 2021. [DOI: 10.3390/pr9101804] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
In this study, hyperspectral imaging (HSI) and chemometrics were implemented to develop prediction models for moisture, colour, chemical and structural attributes of purple-speckled cocoyam slices subjected to hot-air drying. Since HSI systems are costly and computationally demanding, the selection of a narrow band of wavelengths can enable the utilisation of simpler multispectral systems. In this study, 19 optimal wavelengths in the spectral range 400–1700 nm were selected using PLS-BETA and PLS-VIP feature selection methods. Prediction models for the studied quality attributes were developed from the 19 wavelengths. Excellent prediction performance (RMSEP < 2.0, r2P > 0.90, RPDP > 3.5) was obtained for MC, RR, VS and aw. Good prediction performance (RMSEP < 8.0, r2P = 0.70–0.90, RPDP > 2.0) was obtained for PC, BI, CIELAB b*, chroma, TFC, TAA and hue angle. Additionally, PPA and WI were also predicted successfully. An assessment of the agreement between predictions from the non-invasive hyperspectral imaging technique and experimental results from the routine laboratory methods established the potential of the HSI technique to replace or be used interchangeably with laboratory measurements. Additionally, a comparison of full-spectrum model results and the reduced models demonstrated the potential replacement of HSI with simpler imaging systems.
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21
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Okada S, Takayasu S, Sumiyoshi A, Aoki I, Nakamura H. MRI-Based Glucose Assay Using Magnetic Nanoparticle Sensors. ANAL SCI 2021; 37:1765-1769. [PMID: 34248090 DOI: 10.2116/analsci.21p082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Glucose sensors for NMR relaxometry and magnetic resonance imaging (MRI) can be used for the direct measurement of glucose in turbid biological specimens. Here, we proposed a magnetic glucose sensor based on superparamagnetic iron oxide (SPIO) nanoparticles conjugated to a mannopyranoside derivative and concanavalin A (ConA). The binding of mannopyranoside groups to ConA produced a nanoparticle cluster that was dissociated by competitive binding of glucose to ConA, resulting in changes in the transverse relaxation time (T2) in a glucose-dependent manner. The sensor gave rise to significant T2 changes in physiological glucose levels of 3 - 8 mM at a nanoparticle concentration of 0.5 nM. Significant T2 responses were observed within 6 min of 5 mM glucose detection. Sensor-based MRI by a benchtop 1 tesla scanner permitted a measurement of multiple samples within 8 min. These results demonstrate that the relaxometric glucose sensor could lead to high throughput direct assay of blood samples by using a compact MRI scanner for point-of-care testing.
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Affiliation(s)
- Satoshi Okada
- Laboratory for Chemistry and Life Science, Institute of Innovative Research, Tokyo Institute of Technology.,JST, PRESTO.,Health Research Institute, National Institute of Advanced Industrial Science and Technology
| | - Satoko Takayasu
- Health Research Institute, National Institute of Advanced Industrial Science and Technology
| | - Akira Sumiyoshi
- Institute for Quantum Medical Science, National Institutes for Quantum and Radiological Science and Technology
| | - Ichio Aoki
- Institute for Quantum Medical Science, National Institutes for Quantum and Radiological Science and Technology
| | - Hiroyuki Nakamura
- Laboratory for Chemistry and Life Science, Institute of Innovative Research, Tokyo Institute of Technology
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22
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Luo J, Li M, Zhang Y, Zheng M, Ming Ling C. The low-field NMR studies the change in cellular water in tilapia fillet tissue during different drying conditions. Food Sci Nutr 2021; 9:2644-2657. [PMID: 34026078 PMCID: PMC8116849 DOI: 10.1002/fsn3.2221] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 02/19/2021] [Accepted: 02/20/2021] [Indexed: 11/13/2022] Open
Abstract
The muscle is a highly organized tissue, where there are three different moistures including free water, entrapped water, and bound water. These moistures were distributed in intercellular spaces, intracellular spaces, and other solute environments, respectively. Understanding the moisture migration in different environments is crucial to enhance energy efficiency and improve the quality of processed food. Therefore, the tilapia fillets were used to experiment, and the low-field nuclear magnetic resonance technique is used to measure the change in different moistures during the drying process. The study found that free water is the highest when cell membranes started to rupture. In addition, it also observed that the cell membrane ruptures at different stages of drying. The result of this study provides critical information that could be used to guide the study of the dynamic mechanisms underlying drying and the development of drying technology for tilapia fillets and similar aquatic products.
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Affiliation(s)
- Jing Luo
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
| | - Min Li
- College of Mechanical and Power EngineeringGuangdong Ocean UniversityZhanjiangChina
| | - Ying Zhang
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
| | - Man Zheng
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
| | - Chang Ming Ling
- College of Mechanical and Power EngineeringGuangdong Ocean UniversityZhanjiangChina
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23
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The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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24
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Ripoli C, Adiletta G, Russo P, Funicello N, Iannone G, Di Matteo M, De Pasquale S. Study of Pumpkin Drying Through Magnetic Resonance Imaging. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.644829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) techniques are widely used in food science, mainly because they are non-invasive techniques. MRI, as a non-destructive technique, allows the study of intact samples and without any preparation of the samples before analysis. In food processing, the monitoring of distribution and water content is a consolidated analysis technique, frequently used on the market in order to preserve appropriate nutritional and health characteristics of food according to quality standards. In a food matrix, the variation of the water content is related to the changes in the internal structure and in the physico-chemical properties that occur during the transformation process. In this study MRI technique is used to evaluate the variation of the water content as a function of the drying time. Pumpkin samples are analyzed at four different drying temperatures of 50, 60, 65, and 70°C. The transverse relaxation time, T2, is used to assess the hydration level of the samples by comparing the information extracted from MR images with the drying kinetics measured by gravimetric method. Moreover, T2 maps are used to correlate the change in water distribution with the change in T2 values. The results show that the global weight loss curves obtained with the standard gravimetric method and with the MRI data are in excellent agreement. This work indicates that monitoring changes in the T2 profile of food (i.e., pumpkin) is a useful method for evaluating moisture profiles and changes induced on the sample during the drying process.
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25
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Welsh ZG, Khan MIH, Karim M. Multiscale modeling for food drying: A homogenized diffusion approach. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110252] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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26
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Measurement of water fractions in freeze-dried shiitake mushroom by means of multispectral imaging (MSI) and low-field nuclear magnetic resonance (LF-NMR). J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103694] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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27
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Khan MIH, Patel N, Mahiuddin M, Karim M. Characterisation of mechanical properties of food materials during drying using nanoindentation. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110306] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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28
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Mei J, Huang T, Bai C, Fu Z. Influences of chitosan on freeze–thaw stability of
Arenga pinnata
starch. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14704] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Jiang‐Yang Mei
- Institute of Light Industry and Food Engineering Guangxi University 530004Nanning China
| | - Ting Huang
- Institute of Light Industry and Food Engineering Guangxi University 530004Nanning China
| | - Cong‐Hao Bai
- Institute of Light Industry and Food Engineering Guangxi University 530004Nanning China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering Guangxi University 530004Nanning China
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29
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Transport phenomena and their effect on microstructure of frozen fruits and vegetables. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.016] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Pham ND, Khan MIH, Karim MA. A mathematical model for predicting the transport process and quality changes during intermittent microwave convective drying. Food Chem 2020; 325:126932. [PMID: 32387989 DOI: 10.1016/j.foodchem.2020.126932] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 04/25/2020] [Accepted: 04/26/2020] [Indexed: 01/30/2023]
Abstract
Intermittent microwave convective drying (IMCD) is an advanced drying method where volumetric heating of samples drives the drying process. Understanding of the physical effects of IMCD on simultaneous heating and mass transfer as well as quality changes during IMCD is essential to predict accurately drying processes and quality attributes of end products. However, there is a lack of studies in this particular interest area. The aim of this research was to develop an IMCD model coupled with quality degradation kinetics by integrating a simultaneous heat and mass transfer model with Maxwell's equations for microwave heating and the chemical reaction kinetics model. The simulated results were compared with experimental results and a good agreement was observed. As it was found that power ratio (PR) had a vital role in altering quality attributes, different PR and drying conditions were considered to investigate the effects of IMCD on the drying kinetics. The simulated results showed that the model was capable of predicting accurately moisture and temperature distributions along with heath beneficial compounds, such as total phenolic content (TPC) and ascorbic acid (AA) as well as colour changes during IMCD processing. About 70% of AA was degraded during IMCD drying using PR of 1/3. However, losses were reduced when PR was reduced to 1/4 or 1/5. Likewise, TPC degraded significantly during the early stages (first 60 min) of IMCD processing but stabilised at later stages.
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Affiliation(s)
- Nghia Duc Pham
- Science & Engineering Faculty, Queensland University of Technology, 2 George St, Brisbane, QLD 4000, Australia; Engineering Department, Vietnam National University of Agriculture, Viet Nam
| | - M I H Khan
- Science & Engineering Faculty, Queensland University of Technology, 2 George St, Brisbane, QLD 4000, Australia; Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur 1700, Bangladesh
| | - M A Karim
- Science & Engineering Faculty, Queensland University of Technology, 2 George St, Brisbane, QLD 4000, Australia.
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31
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Guzmán-Meza M, Laurindo JB, Jarpa-Parra M, Segura-Ponce L. Isothermal drying of plant-based food material: An approach using 2D polydimethylsiloxane (PDMS) micromodels. Chem Eng Sci 2020. [DOI: 10.1016/j.ces.2019.115385] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Micro-computed tomographic and proton NMR characterization of cooked noodles and their correlation with conventional methods. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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33
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Younas S, Liu C, Qu H, Mao Y, Liu W, Wei L, Yan L, Zheng L. Multispectral imaging for predicting the water status in mushroom during hot-air dehydration. J Food Sci 2020; 85:903-909. [PMID: 32147837 DOI: 10.1111/1750-3841.15081] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 12/23/2019] [Accepted: 01/24/2020] [Indexed: 12/28/2022]
Abstract
In-depth understanding of the shifting of water status during dehydration is crucial for obtaining better quality of dried food. In this work, we report a nondestructive method to measure the water status in hot-air dried mushroom via multispectral imaging (MSI) technology combined with chemometric methods. The low-field nuclear magnetic resonance (LF-NMR) measurements were performed as reference. During drying process, the moisture content changed dramatically with notable migration and conversion of different water phases. Partial least squares (PLS), back propagation neural network (BPNN), and least squares-support vector machine (LS-SVM) models were applied to develop quantitative models. Among all, BPNN model showed considerably better performance of prediction with coefficient of determination R2 c = 0.9829, R2 p = 0.9639. The results demonstrated that MSI technology combined with chemometric methods is an impressive approach for determination of the water status in hot-air dried mushrooms, which would facilitate infield of food processing by providing applicable and appropriate platform. PRACTICAL APPLICATION: Experimental investigation of different water status during food processing. Assessment of the potential of multispectral imaging to predict water status. Usage of novel measurement method for food processors.
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Affiliation(s)
- Shoaib Younas
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Changhong Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Hao Qu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Yu Mao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Wei Liu
- Intelligent Control and Compute Vision Lab, Hefei University, Hefei, 230601, China
| | - Liyang Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Ling Yan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Lei Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.,Research Laboratory of Agricultural Environment and Food Safety, Anhui Modern Agricultural Industry Technology System, Hefei, 230009, China
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34
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Effect of Ultrasound and Cellulase Pre-treatment on the Water Distribution, Physical Properties, and Nutritional Components of Lentinula edodes Chips. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02422-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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35
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36
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Ran XL, Zhang M, Wang Y, Liu Y. Vacuum radio frequency drying: a novel method to improve the main qualities of chicken powders. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4482-4491. [PMID: 31686680 DOI: 10.1007/s13197-019-03933-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/04/2019] [Accepted: 07/08/2019] [Indexed: 11/24/2022]
Abstract
Vacuum radio frequency drying (VRFD) combining the advantages of RF heating with vacuum drying (VD) was applied to produce chicken powders. Drying time and some properties of VRFD the powders were compared with VD and microwave vacuum drying (MVD) (915 MHz and 2450 MHz). Results showed that the total drying time of VRFD chicken powders was the shortest (100 min) while that for VD powders was the longest (180 min). VRFD chicken powders exhibited the lowest hygroscopicity (2.17%), the highest water holding capacity (254.80%), and better color and taste. Besides, VRFD powders had maximum umami flavor among the obtained powders. Contrarily, the color and flavor of VD powders were the most undesirable. Additionally, VRFD had less effect on protein secondary structures compared with MVD. It was concluded that, VRFD possesses the necessary potential for use at industrial level in the production of chicken powders with high qualities.
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Affiliation(s)
- Xin-Li Ran
- 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu Province China
| | - Min Zhang
- 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu Province China.,2Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Yuchuan Wang
- 3International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Yaping Liu
- Guangdong Galore Food Co. Ltd., Zhongshan, 528447 China
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37
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Analysis of taste, cordycepin, phenolic compounds, and water distribution of radio frequency heated
Cordyceps militaris
combined with electronic tongue and NMR. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13278] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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Kamal T, Cheng S, Khan IA, Nawab K, Zhang T, Song Y, Wang S, Nadeem M, Riaz M, Khan MAU, Zhu B, Tan M. Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14202] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tariq Kamal
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
- Department of Agriculture University of Swabi Swabi Pakistan
| | - Shasha Cheng
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Imtiaz Ali Khan
- Department of Agriculture University of Swabi Swabi Pakistan
| | - Khalid Nawab
- Department of Agricultural Extension Education and Communication The University of Agriculture Peshawar Peshawar Pakistan
| | - Tan Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Yukun Song
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Siqi Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Muhammad Nadeem
- Department of Plant Protection The University of Agriculture Peshawar Peshawar Pakistan
| | - Muhammad Riaz
- Department of Plant Breeding and Genetics The University of Agriculture Peshawar Peshawar Pakistan
| | | | - Bei‐Wei Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Mingqian Tan
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
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Yubonmhat K, Chinwong S, Maleelai N, Saowadee N, Youngdee W. Cellular water and proton relaxation times of Thai rice kernels during grain development and storage. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.05.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Wang J, Xiao HW, Ye JH, Wang J, Raghavan V. Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and Cons. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02256-4] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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41
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Khan MIH, Farrell T, Nagy SA, Karim MA. Fundamental Understanding of Cellular Water Transport Process in Bio-Food Material during Drying. Sci Rep 2018; 8:15191. [PMID: 30315218 PMCID: PMC6185900 DOI: 10.1038/s41598-018-33159-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Accepted: 09/13/2018] [Indexed: 12/29/2022] Open
Abstract
Bio-food materials are heterogeneous in structure with cellular diversity, where the majority of the water is located in the intracellular spaces. Understanding of the nature of the microscopic behaviour of water transport is crucial to enhance the energy efficiency in food processing and obtain the better quality of processed food. In this research, apoplastic and symplastic transport of cellular water in the bio-food material during drying was investigated using 1H-NMR-T2 relaxometry. We found that intracellular water (ICW) migrates from intracellular spaces to the intercellular spaces by progressive rupturing the cell membranes while drying at a higher temperatures (60 °C-70 °C). In this case, apoplastic process dominates the transport process. However, at lower temperature (45 °C), cell membranes do not rupture and therefore ICW migrates from cell to the neighbouring cell through micro-capillaries, where the symplastic process dominates the mass transfer at different stages of drying.
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Affiliation(s)
- Md Imran H Khan
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia
- Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur, Gazipur-1700, Bangladesh
| | - Troy Farrell
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia
| | - S A Nagy
- MTA-PTE, Clinical Neuroscience MR Research Group, Pécs, Hungary
- Pécs Diagnostic Centre, Pécs, Hungary
- Department of Neurosurgery, University of Pécs, Medical School, Pécs, Hungary
| | - M A Karim
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia.
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Rahman M, Kumar C, Joardder MU, Karim M. A micro-level transport model for plant-based food materials during drying. Chem Eng Sci 2018. [DOI: 10.1016/j.ces.2018.04.060] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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Wang J, Mujumdar AS, Deng LZ, Gao ZJ, Xiao HW, Raghavan G. High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape. Carbohydr Polym 2018; 194:9-17. [DOI: 10.1016/j.carbpol.2018.04.023] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 03/14/2018] [Accepted: 04/04/2018] [Indexed: 10/17/2022]
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44
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Evolution of physicochemical properties of pear during drying by conventional techniques, portable-NMR, and modelling. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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45
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Mahiuddin M, Khan MIH, Kumar C, Rahman MM, Karim MA. Shrinkage of Food Materials During Drying: Current Status and Challenges. Compr Rev Food Sci Food Saf 2018; 17:1113-1126. [DOI: 10.1111/1541-4337.12375] [Citation(s) in RCA: 88] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 05/31/2018] [Accepted: 06/02/2018] [Indexed: 12/01/2022]
Affiliation(s)
- Md Mahiuddin
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
- Dept. of Mechanical Engineering; Dhaka Univ. of Engineering and Technology; Gazipur 1700 Bangladesh
| | - Md. Imran H. Khan
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
- Dept. of Mechanical Engineering; Dhaka Univ. of Engineering and Technology; Gazipur 1700 Bangladesh
| | - C. Kumar
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
| | - M. M. Rahman
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
| | - M. A. Karim
- Science and Engineering Faculty; Queensland Univ. of Technology (QUT); 2 George St Brisbane QLD 4000 Australia
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46
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Improvement in freeze-thaw stability of rice starch gel by inulin and its mechanism. Food Chem 2018; 268:324-333. [PMID: 30064765 DOI: 10.1016/j.foodchem.2018.06.086] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 06/15/2018] [Accepted: 06/18/2018] [Indexed: 01/11/2023]
Abstract
Three types of inulin with different degree of polymerization (average DP < 10, DP ≥ 10, and DP > 23) were used to improve the freeze-thaw stability of rice starch gel. The gels with or without addition of inulin were subjected to seven freeze-thaw cycles (FTC). Inulin enhanced the water holding capacity and reduced the amount of freezable water of the gels, thereby decreasing the syneresis of the gels during seven FTC. In addition, the amylose and amylopectin retrogradation of the gels were retarded. By adding inulin, the microstructure of gel network was stabilized, and the deterioration in viscoelastic properties of the gels during seven FTC was reversed. Therefore, inulin was an effective additive for preserving the quality of freeze-thawed rice starch gels. Furthermore, low DP inulin had higher water holding capacity than high DP one, as a result the inulin with lower DP was more effective.
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47
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Mahiuddin M, Khan MIH, Duc Pham N, Karim M. Development of fractional viscoelastic model for characterizing viscoelastic properties of food material during drying. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.03.002] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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48
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Fan K, Zhang M. Recent developments in the food quality detected by non-invasive nuclear magnetic resonance technology. Crit Rev Food Sci Nutr 2018; 59:2202-2213. [PMID: 29451810 DOI: 10.1080/10408398.2018.1441124] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies in processing and storage over the past decade. Following a discussion of the quality discrimination and classification of food, analysis of food compositions and detection of physical, chemical, structural and microbiological properties of food are outlined. Owing to high cost, low detection limit and sensitivity, the professional knowledge involved and the safety issues related to the maintenance of the magnetic field, so far the practical applications are limited to detect small range of food. In order to promote applications for a broader range of foods further research and development efforts are needed to overcome the limitations of NMR in the detection process. The needs and opportunities for future research and developments are outlined.
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Affiliation(s)
- Kai Fan
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,b International Joint Laboratory on Food Safety, Jiangnan University , Wuxi , Jiangsu , China
| | - Min Zhang
- a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.,c Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University , Wuxi , Jiangsu , China
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Rahman M, Gu Y, Karim M. Development of realistic food microstructure considering the structural heterogeneity of cells and intercellular space. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.01.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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50
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Khan MIH, Nagy SA, Karim MA. Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissue. Food Res Int 2017; 105:772-781. [PMID: 29433273 DOI: 10.1016/j.foodres.2017.12.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/21/2017] [Accepted: 12/03/2017] [Indexed: 11/29/2022]
Abstract
The cellular structure of food tissue is complex, and it is difficult to understand the morphological changes during drying. Three different cellular environments, namely intracellular space, intercellular space, and cell wall in food tissue contain a different proportion of water. It is crucial to understand the moisture migration mechanisms from different cellular environments during drying for improving energy efficiency and for ensuring better quality dried foods. Due to the lack of sufficient understanding of transport mechanisms of different types of water, existing mathematical models for food drying have been developed without considering these components separately. Therefore, the main aim of the present work is to investigate the transport mechanisms of cellular water during drying. Experiments were performed using 1H NMR T2 relaxometry to investigate the proportion of different types of water at various stages of drying, taking apple as a sample. It was found that intercellular water migrates from intracellular region to the intercellular spaces mainly through rupturing of the cell membranes during drying of apple tissue. The cell membrane ruptures take place at various stages of drying rather than collapsing at one time. Interestingly, the trends of rupturing the cell membranes follow mostly a uniform pattern as rupturing takes places almost at a regular interval. The results were compared with the rupturing mechanism in the low porous material (potato) reported in authors' previous study. It was also observed that most of the cell membranes of potato tissue rupture at middle stages of drying while apple tissues rapture mostly uniformly. The penetration rate of heat energy with the pressure gradient between intracellular and intercellular environments are the predominant factors that cause the rupturing the cell membranes.
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Affiliation(s)
- Md Imran H Khan
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia; Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur, Gazipur-1700, Bangladesh
| | - Szilvia Anett Nagy
- Pécs Diagnostics Center, H-7623 Pécs, Rét Street 2, Hungary; MTA - PTE Neurobiology of Stress Research Group, H-7624 Pécs, Ifjúság Street 20, Hungary
| | - M A Karim
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia.
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