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Drechsler KC, Bornhorst GM. Modeling the softening of carbohydrate-based foods during simulated gastric digestion. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Martínez CG, Corradini MG, Peleg M. Effect of Moisture on the Mechanical Properties of Pork Rind (Chicharrón). FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201303031118] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Pork rind particles of two commercial brands were tested at various water activity levels in the range of 0.1-0.8 and compressed as shallow bed using an Instron universal testing machine. The jaggedness of the resulting force-displacement curves was determined in terms of their apparent Richardson and Kolmogorov fractal dimension and the mean magnitude of their power spectrum after normalisation. The bed's stiffness was assessed in terms of the compressive force at 25 and 35% displacement. The jaggedness decrease, which corresponds to brittleness loss, took place around the water activity of 0.5 with a span of about 0.2. Sorption at levels up to about 0.5 was accompanied by `moisture toughening' that is the bed's stiffness measures increased with aw. There was a sharp decline at higher water activity levels as the structure collapsed. The changes in the brittleness and stiffness parameters as a result of moisture sorption were modelled with the Fermi and a combination of Fermi and the logistic equations, respectively.
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Affiliation(s)
- C. González Martínez
- Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, MA 01003 USA
| | - M. G. Corradini
- Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, MA 01003 USA
| | - M. Peleg
- Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, MA 01003 USA,
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Affiliation(s)
- Micha Peleg
- Dept. of Food Science, Univ. of Massachusetts; Amherst MA 01003 U.S.A
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Mamlouk H, Guessasma S. Finite element simulation of the compression behaviour of airy breakfast cereals. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.04.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Gondek E, Lewicki PP. Antiplasticization of cereal-based products by water. Part II: Breakfast cereals. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.07.023] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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CORRADINI MARIAG, PELEG MICHA. DIRECTION REVERSALS IN THE MECHANICAL SIGNATURE OF CELLULAR SNACKS: A MEASURE OF BRITTLENESS? J Texture Stud 2006. [DOI: 10.1111/j.1745-4603.2006.00067.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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CHEN JIANSHE, KARLSSON CATHRINE, POVEY MALCOLM. ACOUSTIC ENVELOPE DETECTOR FOR CRISPNESS ASSESSMENT OF BISCUITS. J Texture Stud 2005. [DOI: 10.1111/j.1745-4603.2005.00008.x] [Citation(s) in RCA: 115] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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HEIDENREICH STEPHAN, JAROS DORIS, ROHM HARALD, ZIEMS ANNETTE. RELATIONSHIP BETWEEN WATER ACTIVITY AND CRISPNESS OF EXTRUDED RICE CRISPS. J Texture Stud 2004. [DOI: 10.1111/j.1745-4603.2004.35513.x] [Citation(s) in RCA: 45] [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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