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Structural and textural improvements of strawberry fruits by partial water removal prior to conventional freezing process. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01443-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Crystallization Behavior and Quality of Frozen Meat. Foods 2021; 10:foods10112707. [PMID: 34828989 PMCID: PMC8620417 DOI: 10.3390/foods10112707] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/31/2021] [Accepted: 11/03/2021] [Indexed: 11/17/2022] Open
Abstract
Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and flavor. In general, freezing improves meat tenderness, but negatively impacts other quality attributes. The extent to which these attributes are affected depends on the ice crystalline size and distribution, which itself is governed by freezing rate and storage temperature and duration. Although novel technology has made it possible to mitigate the negative effects of freezing, the complex nature of muscle tissue makes it difficult to accurately and consistently predict outcome of meat quality following freezing. This review provides an overview of the current understanding of energy and heat transfer during freezing and its effect on meat quality. Furthermore, the review provides an overview of the current novel technologies utilized to improve the freezing process.
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Sánchez-Romero MA, García-Coronado P, Rivera-Bautista C, González-García R, Grajales-Lagunes A, Abud-Archila M, Ruiz-Cabrera MA. Experimental data and predictive equation of the specific heat capacity of fruit juice model systems measured with differential scanning calorimetry. J Food Sci 2021; 86:1946-1962. [PMID: 33844286 DOI: 10.1111/1750-3841.15693] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 02/18/2021] [Accepted: 02/24/2021] [Indexed: 11/29/2022]
Abstract
Specific heat capacity ( C P ) is regarded as a fundamental parameter for the design, operation, and optimization of the heat transfer equipment widely used in the food industry. Using the calorimetric ASTM E1269-11 standard procedure, the C P -temperature ( C P ( T ) ) curves of fruit juice model systems prepared at different mass fractions of fructose/glucose/sucrose/citric acid/pectin and water were measured. Thus, experimental data of C P for solid samples in crystalline and amorphous states from -80 °C up to the melting temperature range and for aqueous samples from -80 to 110 °C were generated. In the tested temperature interval, the C P of crystalline, amorphous, and aqueous samples were found to be in the ranges of 0.037 ± 0.020 to 5.61 ± 0.04; 0.061 ± 0.004 to 3.12 ± 0.19, and 0.363 ± 0.05 to 3.24 ± 0.14 kJ/kg °C, respectively. Also, a generalized empirical equation based on the type and concentration of components was developed to predict the C P ( T ) curves of the studied samples. The proposed equation exhibited a low error sum of squares (SSE < 57.3) and a high coefficient of determination (R2 > 0.927). An analysis of variance (ANOVA) was performed with a confidence level of 95% (p < 0.05). The C P ( T ) curves were influenced by temperature, thermal transitions, water, solid types, and compound interactions. Glucose was one of the solids that most significantly influenced the C P values of samples. PRACTICAL APPLICATION: The experimental specific heat capacity data and empirical equation proposed in this study are relevant to the design, evaluation, and optimization of heat transfer equipment involved in many foods and biochemical industrial processes such as cryopreservation, frozen storage, freezing, chilling, drying, and the cooking of hard candies.
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Affiliation(s)
- María Angélica Sánchez-Romero
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No 6 Zona Universitaria, San Luis Potosí, San Luis Potosí, México
| | - Pedro García-Coronado
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No 6 Zona Universitaria, San Luis Potosí, San Luis Potosí, México
| | - Cecilia Rivera-Bautista
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No 6 Zona Universitaria, San Luis Potosí, San Luis Potosí, México
| | - Raúl González-García
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No 6 Zona Universitaria, San Luis Potosí, San Luis Potosí, México
| | - Alicia Grajales-Lagunes
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No 6 Zona Universitaria, San Luis Potosí, San Luis Potosí, México
| | - Miguel Abud-Archila
- División de Estudios de Posgrado e Investigación del Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana km 1080, C.P., Tuxtla Gutiérrez, Chiapas
| | - Miguel Angel Ruiz-Cabrera
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No 6 Zona Universitaria, San Luis Potosí, San Luis Potosí, México
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Parniakov O, Bals O, Barba FJ, Mykhailyk V, Lebovka N, Vorobiev E. Application of differential scanning calorimetry to estimate quality and nutritional properties of food products. Crit Rev Food Sci Nutr 2018; 58:362-385. [PMID: 27245977 DOI: 10.1080/10408398.2016.1180502] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.
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Affiliation(s)
- Oleksii Parniakov
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
| | - Olivier Bals
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
| | - Francisco J Barba
- b Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C , Denmark
| | - Viacheslav Mykhailyk
- c Institute of Engineering Thermal Physics, National Academy of Sciences of Ukraine , 2a, str. Zheljabova, Kyiv , Ukraine
| | - Nikolai Lebovka
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France.,d Institute of Biocolloidal Chemistry, named after F.D. Ovcharenko, NAS of Ukraine , 42, Blvr. Vernadskogo, Kyiv , Ukraine
| | - Eugene Vorobiev
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
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