1
|
Sosnówka-Czajka E, Skomorucha I, Obremski K, Wojtacha P. Performance and meat quality of broiler chickens fed with the addition of dried fruit pomace. Poult Sci 2023; 102:102631. [PMID: 37004287 PMCID: PMC10091109 DOI: 10.1016/j.psj.2023.102631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/28/2023] [Accepted: 03/02/2023] [Indexed: 03/29/2023] Open
Abstract
The aim of the study was to evaluate the addition to feed of 3% of dried pomace from apples (AP), cherries (CH), and strawberries (ST) on the production results and meat quality of broiler chickens. Birds fed only the standard mixture for broiler chickens were the control group (CO). On d 42, a lower body weight of broiler chickens from group ST was noted compared to birds from group CO at P = 0.032. When feed conversion per 1 kg of weight gain and loss of broiler chickens was assessed, no differences between groups were shown (P ˃ 0.05). The leg muscles of AP and CH broiler chickens had less drip loss compared to the control group at P = 0.036. For other quality parameters of breast and leg muscles, no differences between groups were noted (P ˃ 0.05). It was found that the addition of dried apple and cherry pomace to the feed in the amount of 3% did not adversely affect the production results and the quality of broiler chicken meat. On the other hand, the addition to feed of dried pomace from strawberries reduced the final body weight of experimental birds. The most interesting additive turned out to be dried cherry pomace, because it improved slaughter efficiency, contributed to reducing drip loss of leg muscles, and influenced the lower level of crude fat in the breast muscles. However, further research should be carried out on the optimal concentration of CH in the diet of fattening chickens in order to achieve the most beneficial results.
Collapse
|
2
|
Benyathiar P, Dolan KD, Mishra DK. Optimal Design of Complementary Experiments for Parameter Estimation at Elevated Temperature of Food Processing. Foods 2022; 11:foods11172611. [PMID: 36076797 PMCID: PMC9455882 DOI: 10.3390/foods11172611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 08/21/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
Simultaneous estimation of thermal properties can be challenging, especially when the parameters are temperature-dependent. Previous research has shown that by using a complementary experiment, temperature-dependent thermal conductivity can be estimated using a single experiment. The objective of this study was to optimize the complementary experiments that can facilitate the simultaneous estimation of temperature-dependent thermal conductivity and volumetric heat capacity. A theoretical study was conducted with two experiments in a single trial with the sample being kept in a cylindrical sample holder, which had a thin film heater in the center. The first part of the experiment was conducted by keeping the external surface temperature at 50 °C for 300 s and allowing the center temperature to equilibrate with the boundary temperature. Then, the second part of the experiment followed, where the thin film heater was supplied with electrical power to increase the center temperate to 140 °C. Several heating profiles were studied to maximize the information obtained from the complementary experiments, and the best one was the power profile with a sinusoidal function. All four parameters of sweet potato puree temperature-dependent thermal conductivity (0.509 to 0.629 W/mK at 25 °C and 140 °C, respectively) and volumetric heat capacity (3.617 × 106 to 4.180 × 106 J/m3K at 25 °C and 140 °C, respectively) were estimated with low standard errors.
Collapse
Affiliation(s)
- Patnarin Benyathiar
- Department of Food Technology, Mahidol University, Kanchanaburi Campus, 199 Sangkraburi Road, Sai Yok, Kanchanaburi 71150, Thailand
| | - Kirk D. Dolan
- Department of Food Science and Human Nutrition, Michigan State University, 135 Trout Food Science Building, East Lansing, MI 48824, USA
| | - Dharmendra K. Mishra
- Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, IN 47907, USA
- Correspondence: ; Tel.: +1-765-494-2594
| |
Collapse
|
3
|
Reddy RS, Arepally D, Datta AK. Inverse problems in food engineering: A review. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
4
|
Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process. Foods 2021; 10:foods10081954. [PMID: 34441734 PMCID: PMC8394414 DOI: 10.3390/foods10081954] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 11/17/2022] Open
Abstract
Thermal conductivity determination of food at temperatures > 100 °C still remains a challenge. The objective of this study was to determine the temperature-dependent thermal conductivity of food using rapid heating (TPCell). The experiments were designed based on scaled sensitivity coefficient (SSC), and the estimated thermal conductivity of potato puree was compared between the constant temperature heating at 121.10 °C (R12B10T1) and the rapid heating (R22B10T1). Temperature-dependent thermal conductivity models along with a constant conductivity were used for estimation. R22B10T1 experiment using the k model provided reliable measurements as compared to R12B10T1 with thermal conductivity values from 0.463 ± 0.011 W m−1 K−1 to 0.450 ± 0.016 W m−1 K−1 for 25–140 °C and root mean squares error (RMSE) of 1.441. In the R12B10T1 experiment, the analysis showed the correlation of residuals, which made the estimation less reliable. The thermal conductivity values were in the range of 0.444 ± 0.012 W m−1 K−1 to 0.510 ± 0.034 W m−1 K−1 for 20–120 °C estimated using the k model. Temperature-dependent models (linear and k models) provided a better estimate than the single parameter thermal conductivity determination with low RMSE for both types of experiments. SSC can provide insight in designing dynamic experiments for the determination of thermal conductivity coefficient.
Collapse
|
5
|
Mehta HN, Benyathiar P, Mishra DK, Varney M. Complementary experiments for parameter estimation in heat transfer model. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.06.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
6
|
da Silva WP, de Medeiros MS, Gomes JP, e Silva CMDP. Improvement of methodology for determining local thermal diffusivity and heating time of green coconut pulp during its pasteurization. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110104] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
7
|
Rivera FJC, Mishra DK, Ozadali F. A Novel Non-Intrusive Continuous Sensor (NICS) to estimate thermal conductivity of food products in manufacturing systems. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.07.022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
8
|
Jiménez N, Bassama J, Bohuon P. Estimation of the kinetic parameters of anthocyanins degradation at different water activities during treatments at high temperature (100–140 °C) using an unsteady-state 3D model. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109951] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
9
|
|
10
|
Muramatsu Y, Hashiguchi M, Mi D, Sakaguchi E, Kawakami S. Sequential Estimation of the Thermal Diffusivity of Three Vegetables Based on an Analysis of 2- and 3-Dimensional Unsteady-state Heat Transfer. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yoshiki Muramatsu
- Faculty of Regional Environment Science, Tokyo University of Agriculture
| | | | - Dahai Mi
- Keisoku Engineering System Co., Ltd
| | - Eiichiro Sakaguchi
- Faculty of Regional Environment Science, Tokyo University of Agriculture
| | - Shotaro Kawakami
- Faculty of Regional Environment Science, Tokyo University of Agriculture
| |
Collapse
|
11
|
Muramatsu Y, Dolan KD, Mishra DK. Factors influencing estimation of thermal inactivation parameters in low-moisture foods using a test cell. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
12
|
Yılmaz FM, Görgüç A, Karaaslan M, Vardin H, Ersus Bilek S, Uygun Ö, Bircan C. Sour Cherry By-products: Compositions, Functional Properties and Recovery Potentials - A Review. Crit Rev Food Sci Nutr 2018; 59:3549-3563. [PMID: 30040438 DOI: 10.1080/10408398.2018.1496901] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Sour (tart) cherry is an industrial fruit where a considerable amount of by-products remain after processing. Sour cherry by-products consist of pomace (skin and flesh) and seeds (pit, stone) which remain after the fruit juice and IQF processes. Sour cherry pomace is characterized with a high content of phenolic compounds and the seed constitutes a high oil yield with beneficial effects on human health because of their antioxidant, antimicrobial, and anti-inflammatory properties. There has been a great interest in sour cherry by-products due to the increasing production rate of sour cherry worldwide and the increasing efforts on seeking bioactive compounds from natural sources as functional food. Thus, there have been a number of studies regarding the sour cherry pomace and sour cherry seed, especially in the last five years. The present review summarizes the chemical, biological, functional, and technological properties of the sour cherry pomace and sour cherry seed with their current and potential applications.
Collapse
Affiliation(s)
- Fatih Mehmet Yılmaz
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Ahmet Görgüç
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Mehmet Karaaslan
- Harran University, Food Engineering Department, Haliliye, Şanlıurfa, Turkey
| | - Hasan Vardin
- Harran University, Food Engineering Department, Haliliye, Şanlıurfa, Turkey
| | - Seda Ersus Bilek
- Ege University, Food Engineering Department, Bornova, İzmir, Turkey
| | - Özge Uygun
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Cavit Bircan
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| |
Collapse
|
13
|
Yang CH, Li W, Chen RK. Characterization and Modeling of Tissue Thermal Conductivity During an Electrosurgical Joining Process. IEEE Trans Biomed Eng 2018; 65:365-370. [DOI: 10.1109/tbme.2017.2770095] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
14
|
Markowski M, Ropelewska E, Kołakowski P. Thermal conductivity measurement of biological materials: a case study in moderate ambient temperatures. ASIA-PAC J CHEM ENG 2017. [DOI: 10.1002/apj.2086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Marek Markowski
- Department of Systems Engineering, Faculty of Engineering; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | - Ewa Ropelewska
- Department of Systems Engineering, Faculty of Engineering; University of Warmia and Mazury in Olsztyn; Olsztyn Poland
| | | |
Collapse
|
15
|
Greiby I, Mishra DK, Dolan KD, Siddiq M. Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.11.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
16
|
Muramatsu Y, Greiby I, Mishra DK, Dolan KD. Rapid Inverse Method to Measure Thermal Diffusivity of Low-Moisture Foods. J Food Sci 2017; 82:420-428. [DOI: 10.1111/1750-3841.13563] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2016] [Revised: 10/21/2016] [Accepted: 10/23/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Yoshiki Muramatsu
- Dept. of Bioproduction and Environment Engineering, Faculty of Regional Environment Science; Tokyo Univ. of Agriculture; 1-1-1 Sakuragaoka Setagaya-ku Tokyo 156-8502 Japan
| | - Ibrahim Greiby
- Dept. of Food Science & Technology, Faculty of Agriculture; University of Tripoli; Tripoli Libya
| | | | - Kirk D. Dolan
- Dept. of Food Science and Human Nutrition; Michigan State Univ.; 135 GM Trout Building East Lansing MI 48824 U.S.A
| |
Collapse
|
17
|
Mishra DK, Dolan KD, Beck JV, Ozadali F. A novel instrument for rapid measurement of temperature-dependent thermal properties of conduction-heated food up to 140 °C. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.06.028] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
18
|
Cornejo I, Cornejo G, Ramírez C, Almonacid S, Simpson R. Inverse method for the simultaneous estimation of the thermophysical properties of foods at freezing temperatures. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.07.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
19
|
Moura SCSRD, Vissotto FZ, Ruffi CRG, Alves Júnior P. Propriedades físicas e reológicas de produtos à base de frutas. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2016. [DOI: 10.1590/1981-6723.8615] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo Em vista da crescente demanda da população por questões relacionadas à saúde, nutrição e bem-estar, o mercado alimentício tem se preocupado em aumentar a inserção de ingredientes mais saudáveis como as frutas, por exemplo, visando atender à nova demanda do consumidor. A otimização de um processo é dependente da presença de dados precisos que permitam o dimensionamento correto dos equipamentos. O objetivo deste trabalho foi caracterizar amostras comerciais de produtos à base de frutas e avaliar as propriedades termofísicas (densidade, calor específico, difusividade térmica e condutividade térmica) e reológicas (viscosidade aparente e energia de ativação), visando à adequação a modelos teóricos. Os resultados foram ajustados a modelos matemáticos apresentando erros relativos entre 0,2% e 50%, sendo o modelo de ajuste da densidade o mais preciso (erro máximo de 1,7%). O comportamento reológico das amostras teve melhor ajuste ao modelo Lei da Potência (R2 > 0,96) e a viscosidade relacionou-se bem com a temperatura, segundo a equação de Arrhenius (R2 > 0,90).
Collapse
Affiliation(s)
| | | | | | - Paulo Alves Júnior
- Universidade Estadual de Campinas, Brasil; Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil
| |
Collapse
|