Food Physics最新文献

The objective of this research endeavor was to enhance the quality and storability of Dioscorea bulbifera through the investigation of the effects of pre-treatment (soaking) and different dehydration temperatures (50, 60, and 70°C) on its mass transfer, color kinetics, texture, microstructure, and rehydration properties. Ten drying and four-color kinetics models were employed to describe drying behavior and color changes. The drying process demonstrated a falling rate, with reduced drying time (from 960 to 540 min) as the convective temperature increased from 50 to 70°C. Moisture diffusivity increased with increasing hot air temperatures (4.15 ×10^–10 – 1.03 ×10^–9 m²/s), and the activation energy was determined as 41.82 kJ/mol. Slices dried at 70 °C exhibited higher color change than those dried at 50°C. The modified color model fitted the best color parameters, followed by the fraction model. Slices dried at 60°C showed lower hardness (34.73 N) and higher porosity (27.03 %) as compared with 50°C (49.33 N and 19.82 %) and 70°C (40.16 N and 21.90 %) temperature. Microstructure, moisture diffusion, and texture were closely linked to temperature and moisture content. Boiling and potassium metabisulfite significantly affected drying rate and texture of yam slices . MATLAB analysis provided detailed pore information for each hot air-dried sample, correlating with texture characteristics. This research offers substantial industrial significance by providing methods to enhance dried yam products' quality, shelf-life enhancement, and further exploration of starch extraction and recovery of valuable bioactive compounds.

Engineering properties of fruits and vegetables are useful in designing and development of agro processing machinery. In this study, the physical and mechanical properties of Wood apple were determined. Furthermore, the investigation include mass modelling based on physical properties of Wood apple. Fruits are graded by mass rather than size are more useful for developing the automated sorting and grading machines. Four different mathematical models (Linear, Quadratic, S-curve, and Power model) were applied to predict mass, volume and projected area of Wood apple. The data was evaluated and compared for graded and ungraded fruits. The mass of ungraded Wood apple was best predicted via arithmetic mean diameter (Da) as mean diameter in the S-curve model (M = 0.001+ (2.848/Da); R² = 0.995; SEE = 0.048). Whereas, the ellipsoid volume (V_ellip) of fruit was also best predicted in the S-curve model based on volume (M= 0.002+ (0.951/V_ellip); R² = 0.995; SEE = 0.050) for ungraded fruits.

Consumers may choose from a broad variety of rice varieties with different shapes, sizes, and tastes based on their cooking quality and physicochemical properties. We assessed seven local rice varieties to evaluate their physicochemical properties and grain cooking quality. This suggests that efforts to select rice varieties with improved cooking quality traits would warrant taking into account the physicochemical attributes of the rice grain. The findings showed that Sworna (27.33), Chinigura (4.41), and Bashmoti (2.19) had the highest cooking time (CT; min), water uptake ratio (WUR), and grain elongation ratio (GER), whereas Bashful (17.33), Sworna (2.63), and Sworna (1.46) had the lowest values. High amylose content (AC; %) was observed in Sworna (30.27), Kalijira (28.47), Bashmoti (27.41), and Chinigura (26.84). Low amylose content was found in Kataribhog (17.53), Bashful (17.88), and BR-16 (25.50). The alkali spreading value (ASV) of varieties ranged from 3.4 to 6.9 and was highest in Kataribhog, lowest in Bashmoti, and intermediate in Chinigura, Bashful, Kalijira, Sworna, and BR-16. The highest and lowest gel consistency values for Kataribhog and BR-16 were 45 mm and 90 mm, respectively, with readings ranging from 90.00 to 45.00 mm across all type. High amylose content, a dominant feature, may alter the physiochemical and cooking qualities of different rice cultivars. Varieties having a high amylose or low Glycemic Index (GI) content may be recommended for further investigation for health concerns and for development of valuable germplasm.

The effect of the antimicrobial mechanism of ultrasound (US) in combination with heat (T) and potassium sorbate (PS) treatment on Pichia membranifaciens (P. membranifaciens) is investigated in this study. It is found that ultrasound combined with heat (thermoultrasound [TS]) exhibits a synergistic inactivation efficiency, and the combinations of US, T, and TS with PS also improve inactivation efficacy through reductions of 0.32 ± 0.02 log, 0.73 ± 0.04 log, and 4.50 ± 0.04 log in P. membranifaciens achieved using US + PS, T + PS, and TS + PS, respectively. Further, use of the TS + PS treatment leads to cytoplasmic leakage and a decrease in dehydrogenase activity, as well as a significant increase in cell membrane permeability, causing membrane depolarization and the inward flow of extracellular calcium ions. In addition, the cell membrane composition is detected by infrared spectroscopy, demonstrating that TS + PS treatment results in a decrease in lipid and protein content and an increase in phospholipid content in the cell membrane. Scanning and transmission electron microscopy reveals a deformed cell structure and damage to cell membrane integrity after TS + PS treatment. In addition, the expression of heat shock protein (Hsp82 and Hsp70) genes is shown to decrease after TS and TS + PS treatment compared to the T and T + PS treatment groups, indicating cellular homeostasis has been broken and cells are responding to the damage by activating the protective gene expression program.

Nonthermal cold plasma technology has emerged as a novel and promising approach for modifying starch, offering distinct advantages over traditional methods. This article explores the fundamental physical mechanisms involved in cold plasma technology to modify starch molecules. Cold plasma treatment generates reactive species and electromagnetic fields that induce controlled physical and chemical changes in starch, including cross-linking and chemical functionalization. These modifications influence fundamental properties of starch, such as gelatinization temperature, viscosity, and structural integrity. Moreover, the nonthermal nature of cold plasma preserves the integrity of heat-sensitive compounds in starch, making it suitable for a wide range of applications in the food and material industries. By optimizing process parameters, such as gas composition and treatment duration, cold plasma technology enables precise and tailored modifications of starch to meet specific functional requirements. So, a comprehensive understanding of the physical mechanism behind cold plasma technology for starch modification opens up new avenues for innovation in the food industry. Starch-based products that have been altered by cold plasma to have improved qualities and be used in a wide range of industries.

Changes in gluten during the freezing process could cause a deterioration in dough quality, which would be solved by electrostatic field treatment. This paper investigated the effects of electrostatic field assisted freezing (EFAF) on the functional properties, structural characteristics and aggregation behavior of gluten. The results showed that EFAF improved the functional properties of gluten with enhanced water holding, emulsifying and foaming properties. When the electrostatic field was applied, the α-helix content and g-g-g conformation of gluten proteins increased with a maximum of 27.50 % and 40.05 %, respectively, which were significantly different from the control (P < 0.05). The degree of depolymerization of gluten macromolecules decreased when the electrostatic field was applied, and was obtained to be the lowest at 600 V with 5.71 %, which was significantly different from that without applied electrostatic field (P < 0.05). After EFAF, AFM analysis showed a more intact glutenin chain structure and smaller particle size of the gliadin. These results indicated that EFAF improved the functional properties of gluten proteins by the mechanism of slowing down the depolymerization of gluten macromolecules, maintaining the chain structure of gluten, stabilizing the intramolecular disulfide bonds of gliadin, and stabilizing the microstructure of gluten.

In this study, four drying methods, including hot air drying (HAD), catalytic infrared drying (CIRD), electric infrared drying (EIRD), and electric oven drying (EOD), are used to prepare dried chicken breast. The study systematically compares the drying efficiencies of the different methods and their effects on physico-chemical properties, pet food applications, energy consumption, and costs. The results show that CIRD and EOD resulted in a better color of the final product, while the EIRD treatment resulted in the highest degree of denaturation of the chicken breast jerky proteins. In terms of chemical properties, the higher malondialdehyde content of CIRD and EIRD (2.77±0.18 mg/kg, 2.63±0.07 mg/kg) indicated higher fat oxidation in IR-treated chicken meat, which is also associated with an increase in the content of free fatty acids. This paper also found that arachidonic, linolenic, and oleic acids are positively correlated with the content of important flavor compounds in the jerky. For pet food applications, it was found that pets prefer CIRD and EIRD products, and energy and cost measurements also indicate that CIRD (4258.74 kJ/kg, 0.94 yuan/kg) is more energy and cost-efficient than other drying methods. The results show that CIRD (4258.74 kJ/kg, 0.94 yuan/kg) is a more energy-efficient and less costly drying method.

The consumption of Nigerian lesser known crops has been advocated by many researchers. Replacement of wheat flour with acha (Digitaria exilis) and de-fatted Moringa oleifera cake in pasta production at a laboratory scale was investigated to determine their suitability in functional pasta production. Optimization process of pasta production from acha flour (AF) and defatted Moringa oleifera powder (DMP) carried out using standard method, with the objectives of determining optimum processing condition by applying hybrid of Taguchi Orthogonal Array Design and Response Surface Methodology of Design Expert version 6.0. The independent variables were barrel temperature (90 – 110 ^oC), barrel speed (240 – 360 rpm) and moisture content (30–40%). The responses ranged as follows: hardness (18.96 – 27.83 N), springiness (0.41 – 0.71), adhesiveness (0.09 – 0.59 N/m²), cohesiveness (0.35 – 0.64), chewiness (3.85–11.89 N/m²), gumminess (9.23 – 17.63 N/m²), colour characteristics (L* [0.07 – 2.20], a* [0.32 – 1.07] and b* [0.21 – 2.11]), cooking time (4.00 – 6.00 min), cooking loss (5.66 – 8.05 g/100 g), water uptake (95.27–137.27%), elongation ratio (0.82 – 1.08), specific heat capacity (Cp) (177.31 – 196.45 kJ/kg/K), thermal conductivity (27.31–29.64 W/m/K) and thermal diffusivity (8.17 – 8.81 ×10⁻⁶ m²/s). The variation in processing conditions significantly (P < 0.05) influenced all the responses. However, the principal component analysis (PCA) of the physical, thermal and instrumental textural characteristics of pastas showed positive correlations except for adhesiveness and overall acceptability. Conclusively, dough moisture content of 39.85%, barrel speed of 240 rpm and barrel temperature of 110°C gave the optimal extrusion process condition for the production of high-quality pasta.

The main purpose of this study was to explore the feasibility of predicting the physicochemical and texture characteristics of ‘Hayward’ kiwifruit through a theoretical model. Sixteen physicochemical indices of the kiwifruit, including hardness, color change (ΔE), cohesiveness, springiness, soluble solids content (SSC), and Vitamin C, were determined as the factor analysis. The creep properties of the kiwifruit were fitted with three creep models to find the most suitable model, which was selected to produce the key creep parameters. Then, the relationship between the selected creep model and the representative quality indices of the kiwifruit was further investigated and used to produce the quality prediction models for the fruit. It was shown that Vitamin C, SSC, ΔE, hardness, adhesiveness, and springiness were the most representative quality indices of kiwifruit. In addition, the Four-element Burgers model was recognized as the most suitable model to describe the creep behavior of ‘Hayward’ kiwifruit. A significant correlation (p < 0.01) existed between the creep model parameters and the most representative quality indices, and the R² of the kiwifruit quality prediction models established by regression analysis were all greater than 0.80, and no significant difference between the predicted value and the actual value was found. These results suggest the feasibility of establishing the quality prediction model for Hayward kiwifruit.