Non-invasive textural assessment of puffed corn cakes using air-coupled ultrasound

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2025-05-01 Epub Date: 2025-01-13 DOI:10.1016/j.jfoodeng.2025.112470

Virginia Sanchez-Jimenez , Lola Fariñas , Anabella S. Giacomozzi , Alba Ginel , Amparo Quiles-Chuliá , Tomas E. Gomez Alvarez-Arenas , Jose Benedito , Jose V. Garcia-Perez

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Abstract

This study aimed to evaluate the feasibility of using air-coupled ultrasound for the textural characterization of puffed corn cakes (PCC). For this purpose, air-coupled ultrasound measurements (0.15–0.4 MHz) were taken and instrumental texture, microstructural (Cryo-FESEM), moisture content and water activity analyses were performed on two different sets of PCC: 1) Seven commercial batches and 2) Four commercial batches stored at different relative humidities (10–40 %) in order to provoke slight changes in moisture content.

The variation in the transmission coefficient modulus with the frequency (ΔCT_f, dB/MHz) was the ultrasonic parameter chosen due to fact that the jagged surface of the PCC hindered an accurate estimation of the ultrasound velocity. Thus, ΔCT_f was able to explain the PCC viscoelastic behaviour and correlated significantly (p < 0.05) with the PCC apparent hardness (R² = 0.89) for every batch analyzed. ΔCT_f also permitted the computation of the increase in attenuation due to microstructural changes brought about by moisture adsorption.

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空气耦合超声对膨化玉米饼的无创质地评价

本研究旨在探讨空气耦合超声对膨化玉米饼（PCC）结构表征的可行性。为此，采用空气耦合超声测量（0.15-0.4 MHz），并对两组不同的PCC进行了仪器质地、微观结构（cro - fesem）、含水量和水活度分析：1)7个商业批次和2)4个商业批次在不同的相对湿度（10 - 40%）下储存，以引起含水量的轻微变化。透射系数模量随频率（ΔCTf, dB/MHz）的变化是选择的超声参数，因为PCC的锯齿状表面阻碍了超声速度的准确估计。因此，ΔCTf能够解释PCC粘弹性行为，并显著相关(p <；0.05)， PCC表观硬度（R2 = 0.89）。ΔCTf还允许计算由于水分吸附带来的微结构变化而导致的衰减的增加。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.