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Thibault B, Ratti C, Khalloufi S. A mathematical tool for estimating the efficiency of pore formation during dehydration. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110981] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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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]
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A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042004] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.
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Thibault B, Ratti C, Khalloufi S. The “normalized air content”: A novel and reliable concept to assess pore formation during dehydration. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110733] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kocabiyik H, Kayisoglu B, Tezer D. Effect of Moisture Content on Thermal Properties of Pumpkin Seed. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2009. [DOI: 10.1080/10942910701673519] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Elansari AM, Hobani AI. Effect of Temperature and Moisture Content on Thermal Conductivity of Four Types of Meat. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2009. [DOI: 10.1080/10942910701687519] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Rao PJ, Das M, Das S. Thermophysical Properties of Sugarcane, Palmyra Palm, and Date-palm Granular Jaggery. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701671281] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- P.V.K. Jagannadha Rao
- a Department of Agricultural & Food Engineering , Indian Institute of Technology , Kharagpur, India
| | - Madhusweta Das
- a Department of Agricultural & Food Engineering , Indian Institute of Technology , Kharagpur, India
| | - S.K. Das
- a Department of Agricultural & Food Engineering , Indian Institute of Technology , Kharagpur, India
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Mariam I, Cho KY, Rizvi SS. Thermal Properties of Starch-Based Biodegradable Foams Produced Using Supercritical Fluid Extrusion (SCFX). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701444705] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Mariani VC, Barbosa de Lima AG, dos Santos Coelho L. Apparent thermal diffusivity estimation of the banana during drying using inverse method. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.08.018] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Farinu A, Baik OD. Thermal Properties of Sweet Potato with its Moisture Content and Temperature. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1080/10942910601137482] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Osaili TM, Griffis CL, Martin EM, Gbur EE, Marcy JA. Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air?Steam Impingement Oven. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00043.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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