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Ogawa T. Elucidation of the mechanism by which the internal structure of food controls the quality. Biosci Biotechnol Biochem 2023; 87:935-945. [PMID: 37385822 DOI: 10.1093/bbb/zbad088] [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: 03/30/2023] [Accepted: 06/14/2023] [Indexed: 07/01/2023]
Abstract
Several of the existing food manufacturing processes are based on empirical knowledge, and not many are rationally designed and operated based on a sufficient understanding of the underlying phenomena. Drying and rehydration processes are one such example of this, and a new method for measuring the moisture distribution was developed, focusing on the fact that the brightness of food varies depending on its moisture content. Using this method, new mechanisms of water transfer inside food were proposed based on the rehydration process of noodles. In addition, as a new analysis method for understanding of extremely complex phenomena, we suggest the "artificial intelligence comprehensive and reverse analysis methods". As a future prospect, we discussed the possibility that this method could contribute to elucidating various unknown complex phenomena.
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Affiliation(s)
- Takenobu Ogawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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2
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Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins. Food Chem 2022; 404:134188. [DOI: 10.1016/j.foodchem.2022.134188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 09/05/2022] [Accepted: 09/06/2022] [Indexed: 11/23/2022]
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3
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Nguyen TK, Khalloufi S, Mondor M, Ratti C. Moisture profile analysis of food models undergoing glass transition during air-drying. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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4
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Ling X, Tang N, Zhao B, Zhang Y, Guo B, Wei Y. Study on the water state, mobility and textural property of Chinese noodles during boiling. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14444] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Xiaowen Ling
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affair Beijing 100193 China
| | - Na Tang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affair Beijing 100193 China
| | - Bo Zhao
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affair Beijing 100193 China
| | - Yingquan Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affair Beijing 100193 China
| | - Boli Guo
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affair Beijing 100193 China
| | - Yi‐Min Wei
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affair Beijing 100193 China
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5
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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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6
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Baiano A, Di Chio A, Scapola D. Analysis of cracking and breakage in dried pasta: a case study. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2019.1580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Baiano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - A.G. Di Chio
- FrancescoTamma Industrie Alimentari, Corso del Mezzogiorno 15, 71122 Foggia, Italy
| | - D. Scapola
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
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7
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Benders S, Blümich B. Applications of magnetic resonance imaging in chemical engineering. PHYSICAL SCIENCES REVIEWS 2019. [DOI: 10.1515/psr-2018-0177] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Abstract
While there are many techniques to study phenomena that occur in chemical engineering applications, magnetic resonance imaging (MRI) receives increasing scientific interest. Its non-invasive nature and wealth of parameters with the ability to generate functional images and contrast favors the use of MRI for many purposes, in particular investigations of dynamic phenomena, since it is very sensitive to motion. Recent progress in flow-MRI has led to shorter acquisition times and enabled studies of transient phenomena. Reactive systems can easily be imaged if NMR parameters such as relaxation change along the reaction coordinate. Moreover, materials and devices can be examined, such as batteries by mapping the magnetic field around them.
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9
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10
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Ozturk OK, Takhar PS. Water transport in starchy foods: Experimental and mathematical aspects. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Xiang Z, Ye F, Zhou Y, Wang L, Zhao G. Performance and mechanism of an innovative humidity-controlled hot-air drying method for concentrated starch gels: A case of sweet potato starch noodles. Food Chem 2018; 269:193-201. [PMID: 30100424 DOI: 10.1016/j.foodchem.2018.06.153] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 06/27/2018] [Accepted: 06/30/2018] [Indexed: 01/02/2023]
Abstract
The effects of humidity control on dried starch gels were investigated using starch noodles as a model. A two-stage innovative hot-air-drying regime was developed with the first stage humidity-controlled (70 °C, 60% RH) and the second at high temperature (100 °C). The proposed drying method is comparable to natural-air-drying in product quality and to conventional hot-air-drying (70 °C) in production efficiency. The operating humidity of the first stage predominated the swelling index and rehydration ratio of dry noodles as well as the hardness and chewiness of cooked noodles. The results from XRD, DSC, SEM, digital microscopy and low field TD 1H NMR evidenced that these outcomes were largely ascribed to the higher shrinkage, lower porosity, smoother surface, lesser shape deformation and higher starch retrogradation resulting from increased humidity. The results reported herein are valuable for regulating the physicochemical properties of dried starch gels and glimpsing the underlying mechanisms of related operations.
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Affiliation(s)
- Zhuoya Xiang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Lei Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Sweet Potato Research Centre, Chongqing 400715, People's Republic of China.
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12
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Lu K, Guo X, Li Y, Ming J. Characterization of Moisture Transformation and Distribution in Mushroom (Lentinus edodes) During Hot-Air Drying. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12812] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Keke Lu
- College of Food Science; Southwest University; 400715 Chongqing China
| | - Xiaohui Guo
- College of Food Science; Southwest University; 400715 Chongqing China
| | - Yao Li
- College of Food Science; Southwest University; 400715 Chongqing China
| | - Jian Ming
- College of Food Science; Southwest University; 400715 Chongqing China
- Key Laboratory of Food Processing and Technology of Chongqing; 400715 Chongqing China
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13
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Takhar PS. Incorporating food microstructure and material characteristics for developing multiscale saturated and unsaturated transport models. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.11.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Mercier S, Mondor M, Moresoli C, Villeneuve S, Marcos B. Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches. Crit Rev Food Sci Nutr 2015; 56:1146-68. [DOI: 10.1080/10408398.2012.757691] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Ogawa T, Koizumi S, Adachi S. Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions. FOOD AND BIOPRODUCTS PROCESSING 2014. [DOI: 10.1016/j.fbp.2013.07.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Mercier S, Moresoli C, Villeneuve S, Mondor M, Marcos B. Sensitivity analysis of parameters affecting the drying behaviour of durum wheat pasta. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.03.024] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Affiliation(s)
- Francesco Bonomi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
- Corresponding author. Phone: +39-02-50316819. Fax: +39-02-50316801. E-mail:
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Gianfranco Mamone
- Istituto di Scienze degli Alimenti, Consiglio Nazionale delle Ricerche, Avellino, Italy
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21
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Mizuno N, Ogawa T, Adachi S. Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents. FOOD BIOSCI 2013. [DOI: 10.1016/j.fbio.2013.03.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Sekiyama Y, Horigane AK, Ono H, Irie K, Maeda T, Yoshida M. T2 distribution of boiled dry spaghetti measured by MRI and its internal structure observed by fluorescence microscopy. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.05.019] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Rodríguez Ó, Eim VS, Simal S, Femenia A, Rosselló C. Validation of a Difussion Model Using Moisture Profiles Measured by Means of TD-NMR in Apples (Malus domestica). FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0711-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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24
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Takhar PS, Maier DE, Campanella OH, Chen G. Hybrid mixture theory based moisture transport and stress development in corn kernels during drying: Validation and simulation results. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.05.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Melito H, Daubert C. Rheological Innovations for Characterizing Food Material Properties. Annu Rev Food Sci Technol 2011; 2:153-79. [DOI: 10.1146/annurev-food-022510-133626] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Rheological methods are continually evolving to encompass novel technologies and measurement methods. This review highlights novel techniques used to analyze the rheological properties of foods over the previous decade. Techniques reviewed include large amplitude oscillatory shear (LAOS) testing and rheological techniques coupled with other measurement methods, such as microscopy and nuclear magnetic resonance (NMR). Novel techniques are briefly overviewed and discussed in terms of advantages and disadvantages, previous use, and suggested future utilization.
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Affiliation(s)
- H.S. Melito
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695
| | - C.R. Daubert
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695
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Veladat R, Zokaee Ashtiani F, Rahmani M, Miri T. Review of numerical modeling of pasta drying, a closer look into model parameters. ASIA-PAC J CHEM ENG 2011. [DOI: 10.1002/apj.541] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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27
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Váquiro H, Clemente G, García-Pérez J, Mulet A, Bon J. Enthalpy-driven optimization of intermittent drying of Mangifera indica L. Chem Eng Res Des 2009. [DOI: 10.1016/j.cherd.2008.12.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Villeneuve S, Gélinas P. Drying kinetics of whole durum wheat pasta according to temperature and relative humidity. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.01.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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30
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TAKHAR PAWANSINGH, KULKARNI MANISHV, HUBER KERRY. DYNAMIC VISCOELASTIC PROPERTIES OF PASTA AS A FUNCTION OF TEMPERATURE AND WATER CONTENT. J Texture Stud 2006. [DOI: 10.1111/j.1745-4603.2006.00079.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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