Abstract This study aims to evaluate the variation of the moisture content and drying rate over time, temperature, and position by NMR techniques. Chickpea puree was selected for drying, and the drying experiments were performed at 50–70 °C for 3 h using cylindrical shaped samples with dimensions of 6 cm × 1 cm. The moisture contents of samples were measured using oven, time-domain nuclear magnetic resonance (TD-NMR), and magnetic resonance imaging (MRI) methods. The change in moisture content and drying rate with temperature and position was evident. Hence, the drying rates ranged at 0.34–0.44 kgH2O/m2h and drying times were estimated as 440–320 min for 50–70 °C and r = 1–3 cm. It was concluded that TD-NMR and MRI methods were effective, high-sensitive and precise in estimating moisture content during chickpea drying process.
{"title":"Monitoring and modelling of moisture content with nuclear magnetic resonance (NMR)","authors":"Burak Selçuk, M. Oztop, Deniz Cekmecelioglu","doi":"10.1515/ijfe-2023-0078","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0078","url":null,"abstract":"Abstract This study aims to evaluate the variation of the moisture content and drying rate over time, temperature, and position by NMR techniques. Chickpea puree was selected for drying, and the drying experiments were performed at 50–70 °C for 3 h using cylindrical shaped samples with dimensions of 6 cm × 1 cm. The moisture contents of samples were measured using oven, time-domain nuclear magnetic resonance (TD-NMR), and magnetic resonance imaging (MRI) methods. The change in moisture content and drying rate with temperature and position was evident. Hence, the drying rates ranged at 0.34–0.44 kgH2O/m2h and drying times were estimated as 440–320 min for 50–70 °C and r = 1–3 cm. It was concluded that TD-NMR and MRI methods were effective, high-sensitive and precise in estimating moisture content during chickpea drying process.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43437324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
P. Pugazhendi, Gnanavel Balakrishnan Kannaiyan, S. Anandan, C. Somasundaram
Abstract Thermal imaging has the potential to measure the object’s surface temperature. This study investigated the thermal behavior of mango fruit stored in a refrigerated environment. Thermal images of the fruit were collected with sufficient quality by supplying hot air to the acquisition environment. Grey-Level Co-occurrence Matrix (GLCM) features of mango images were determined to distinguish the subtle and noticeable changes. The thermal images were analyzed to find the temperature difference between the different regions of the fruit. The temperature of the bruise boundary (T bd ) was higher than the bruised center (T C ) throughout the storage period. In addition, an enhanced deep-learning model was used to predict the damaged mango. Over 10 days, 3500 thermal images were obtained from the 400 mangoes. In that, 80 % of the images were used for training, 10 % for testing, and 10 % for validation. The model achieved a classification accuracy of 99.6 %.
{"title":"Analysis of mango fruit surface temperature using thermal imaging and deep learning","authors":"P. Pugazhendi, Gnanavel Balakrishnan Kannaiyan, S. Anandan, C. Somasundaram","doi":"10.1515/ijfe-2022-0302","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0302","url":null,"abstract":"Abstract Thermal imaging has the potential to measure the object’s surface temperature. This study investigated the thermal behavior of mango fruit stored in a refrigerated environment. Thermal images of the fruit were collected with sufficient quality by supplying hot air to the acquisition environment. Grey-Level Co-occurrence Matrix (GLCM) features of mango images were determined to distinguish the subtle and noticeable changes. The thermal images were analyzed to find the temperature difference between the different regions of the fruit. The temperature of the bruise boundary (T bd ) was higher than the bruised center (T C ) throughout the storage period. In addition, an enhanced deep-learning model was used to predict the damaged mango. Over 10 days, 3500 thermal images were obtained from the 400 mangoes. In that, 80 % of the images were used for training, 10 % for testing, and 10 % for validation. The model achieved a classification accuracy of 99.6 %.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46568252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract This study aimed to explore the effect of ion on the interaction between soy hull polysaccharides (SHP) and glycocholic acid (GCA). The determination of bile acids (BAs) binding rate, FT-IR, and zeta potential revealed that the binding rate of SHP to GCA (fell about 14 %), hydrogen bond peak area (fell about 149), and zeta potential (fell about 13 %) showed a sharp downward trend after K+ and Mg2+ treatment. However, the apparent viscosity increased and the chain structure became closer, as detected by shear rheology and AFM analysis. The root mean square deviation, radius of gyration, and root mean square fluctuation levels were estimated through molecular dynamic simulations, revealing that adding mixed ions decreased the stability of the SHP–GCA complex at 50 ns. Therefore, it was meaningful to study the effect of ion species in the intestinal environment on the binding of dietary fibers to BAs. The findings might guide the selection of other food types during polysaccharide intake.
{"title":"The K+ and Mg2+ decreased the adsorption of soy hull polysaccharides on glycocholic acid in vitro","authors":"Lina Yang, Shufang Cao, Ziyi Wang, Mengxi Xie, Wenqi Cai, Taiyuan Shi","doi":"10.1515/ijfe-2023-0017","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0017","url":null,"abstract":"Abstract This study aimed to explore the effect of ion on the interaction between soy hull polysaccharides (SHP) and glycocholic acid (GCA). The determination of bile acids (BAs) binding rate, FT-IR, and zeta potential revealed that the binding rate of SHP to GCA (fell about 14 %), hydrogen bond peak area (fell about 149), and zeta potential (fell about 13 %) showed a sharp downward trend after K+ and Mg2+ treatment. However, the apparent viscosity increased and the chain structure became closer, as detected by shear rheology and AFM analysis. The root mean square deviation, radius of gyration, and root mean square fluctuation levels were estimated through molecular dynamic simulations, revealing that adding mixed ions decreased the stability of the SHP–GCA complex at 50 ns. Therefore, it was meaningful to study the effect of ion species in the intestinal environment on the binding of dietary fibers to BAs. The findings might guide the selection of other food types during polysaccharide intake.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42606787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Heng Wang, Jie Zeng, H. Gao, Fang Wang, Keke Zhang, Han‐jun Ma
Abstract In this paper, the quick freezing characteristics of incomplete gelatinized potato starch gels with 8 % concentration and its regeneration characteristics were studied. The results showed that the glass transition temperatures of the gel was −4.87 °C. The content of free water (T24) in the gel decreased gradually during the quick-freezing process, but was still relatively high (80.18 %) when the central temperature reached −3 °C. The gel had not frozen on a large scale at central temperature −3 °C. The gel showed the highese gel strength (60.25 g) and the highest crystallinity (17.24 %) when aged at a low temperature (−3 °C) for 3 days and the gel strength increased with the decrease of storage temperature during aged at −3 °C to 3 °C. Scanning electron microscopy showed that the gel network was relatively intact when the gel stored at −3 °C for 1 day to 3 days.
{"title":"Freezing and regeneration characteristics of incompletely gelatinized potato starch gels","authors":"Heng Wang, Jie Zeng, H. Gao, Fang Wang, Keke Zhang, Han‐jun Ma","doi":"10.1515/ijfe-2022-0324","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0324","url":null,"abstract":"Abstract In this paper, the quick freezing characteristics of incomplete gelatinized potato starch gels with 8 % concentration and its regeneration characteristics were studied. The results showed that the glass transition temperatures of the gel was −4.87 °C. The content of free water (T24) in the gel decreased gradually during the quick-freezing process, but was still relatively high (80.18 %) when the central temperature reached −3 °C. The gel had not frozen on a large scale at central temperature −3 °C. The gel showed the highese gel strength (60.25 g) and the highest crystallinity (17.24 %) when aged at a low temperature (−3 °C) for 3 days and the gel strength increased with the decrease of storage temperature during aged at −3 °C to 3 °C. Scanning electron microscopy showed that the gel network was relatively intact when the gel stored at −3 °C for 1 day to 3 days.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46714859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Thin-layer air impingement drying kinetics of American ginseng slices were investigated under different drying temperatures (35, 40, 45, 50, 55, 60, and 65°C), air velocities (3, 6, 9, and 12 m/s), and sample thicknesses (1, 2, 3, and 4 mm). Results indicated that the drying time is more significantly affected by drying temperature followed by sample thickness and air velocity. Drying rate curves illustrated that the whole drying process happened in the falling rate period. Additionally, from initial drying to the moisture content of about 0.5 kg/kg, the drying rate increased with the increase of drying temperature and air velocity or decreased with the increase of sample thickness. The moisture effective diffusivity (Deff) was determined both neglecting shrinkage and considering shrinkage. The drying activation energy of American ginseng slices was 46.64 kJ/mol determined by Arrhenius relationship. The moisture effective diffusivity and drying activation energy of American ginseng slices were compared to other biomaterials and related issues were also discussed. The current work is useful for designing air impingement drying system, evaluating and saving energy consumption of American ginseng slices.
{"title":"Drying Kinetics of American Ginseng Slices in Thin-layer Air Impingement Dryer","authors":"Dong Wang, Jian-Wu Dai, Hao-Yu Ju, Long Xie, Hong-Wei Xiao, Yan-Hong Liu, Zhen-Jiang Gao","doi":"10.1515/ijfe-2015-0002","DOIUrl":"https://doi.org/10.1515/ijfe-2015-0002","url":null,"abstract":"Thin-layer air impingement drying kinetics of American ginseng slices were investigated under different drying temperatures (35, 40, 45, 50, 55, 60, and 65°C), air velocities (3, 6, 9, and 12 m/s), and sample thicknesses (1, 2, 3, and 4 mm). Results indicated that the drying time is more significantly affected by drying temperature followed by sample thickness and air velocity. Drying rate curves illustrated that the whole drying process happened in the falling rate period. Additionally, from initial drying to the moisture content of about 0.5 kg/kg, the drying rate increased with the increase of drying temperature and air velocity or decreased with the increase of sample thickness. The moisture effective diffusivity (<jats:italic>D</jats:italic> <jats:sub>eff</jats:sub>) was determined both neglecting shrinkage and considering shrinkage. The drying activation energy of American ginseng slices was 46.64 kJ/mol determined by Arrhenius relationship. The moisture effective diffusivity and drying activation energy of American ginseng slices were compared to other biomaterials and related issues were also discussed. The current work is useful for designing air impingement drying system, evaluating and saving energy consumption of American ginseng slices.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138526973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xinyue Xu, Huaitian Cui, Shengnan Wang, Lina Yang, Danshi Zhu, Jun Li, He Liu
Abstract Enzymatic interesterification (EIE) of beef tallow (BT) blended with soybean oil (SO), peanut oil (PO) and canola oil (CO) in different proportions were analyzed in terms of the fatty acid compositions, thermal properties (melting and crystallization behaviors), rheological properties, hardness, crystal, and microstructure to achieve their sufficient utilization. The content of saturated fatty acids in all interesterified oils (IOs) decreased gradually with the increase of plant oil content in base stock. The higher the proportion of plant oil in the base stock, the lower the enthalpy of IOs. All IOs were in the solid-like state, and the hardness of all IOs met the requirements of traditional plastic oil. All IOs were mainly in α and β′ crystal forms and can be used as basic stock for special oils.
{"title":"Characteristics of interesterified oils prepared from different substrates and their potential as margarine base stock","authors":"Xinyue Xu, Huaitian Cui, Shengnan Wang, Lina Yang, Danshi Zhu, Jun Li, He Liu","doi":"10.1515/ijfe-2023-0004","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0004","url":null,"abstract":"Abstract Enzymatic interesterification (EIE) of beef tallow (BT) blended with soybean oil (SO), peanut oil (PO) and canola oil (CO) in different proportions were analyzed in terms of the fatty acid compositions, thermal properties (melting and crystallization behaviors), rheological properties, hardness, crystal, and microstructure to achieve their sufficient utilization. The content of saturated fatty acids in all interesterified oils (IOs) decreased gradually with the increase of plant oil content in base stock. The higher the proportion of plant oil in the base stock, the lower the enthalpy of IOs. All IOs were in the solid-like state, and the hardness of all IOs met the requirements of traditional plastic oil. All IOs were mainly in α and β′ crystal forms and can be used as basic stock for special oils.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47024175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Muhammad Abdurrahman Mas, Desak P. A. P. Dewi, I. Surjawan, Denis Arista, Vania Amelia, Alvin Surjadi, Katherine Kho
Abstract Red fruit oil is a potential coloring agent with high carotenoid content. Oil encapsulation could be done to improve its applicability to food products. This study evaluated the effect of different ratios of maltodextrin and whey protein during the encapsulation process of red fruit oil using spray and freeze drying. The powders were analyzed in terms of total carotenoid content, physicochemical properties, and stability. Spray drying resulted in powders with lower moisture content. Freeze drying resulted in powders with high carotenoid content in most samples. All powders showed low hygroscopicity and low crystallinity, but also low flowability. Spray-dried powders were spherical and wrinkled, while freeze-dried powders were irregular and rough. Sample with 1:1 ratio of maltodextrin and whey protein showed generally better properties in both spray and freeze drying. Freeze-dried powder showed better carotenoid stability than spray dried powder throughout the 4 weeks storage period.
{"title":"Production of red fruit (Pandanus conoideus) oil powder using spray drying and freeze drying","authors":"Muhammad Abdurrahman Mas, Desak P. A. P. Dewi, I. Surjawan, Denis Arista, Vania Amelia, Alvin Surjadi, Katherine Kho","doi":"10.1515/ijfe-2022-0285","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0285","url":null,"abstract":"Abstract Red fruit oil is a potential coloring agent with high carotenoid content. Oil encapsulation could be done to improve its applicability to food products. This study evaluated the effect of different ratios of maltodextrin and whey protein during the encapsulation process of red fruit oil using spray and freeze drying. The powders were analyzed in terms of total carotenoid content, physicochemical properties, and stability. Spray drying resulted in powders with lower moisture content. Freeze drying resulted in powders with high carotenoid content in most samples. All powders showed low hygroscopicity and low crystallinity, but also low flowability. Spray-dried powders were spherical and wrinkled, while freeze-dried powders were irregular and rough. Sample with 1:1 ratio of maltodextrin and whey protein showed generally better properties in both spray and freeze drying. Freeze-dried powder showed better carotenoid stability than spray dried powder throughout the 4 weeks storage period.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46812924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yuan Zou, Cong Yang, Na Wang, Q. Zheng, Zhiwei Ye, T. Wei, Jing-Ru Zhong, Liqiong Guo, Junfang Lin
Abstract In this work, Flammulina velutipes was used as a novel protein and fibrous structure source to prepare animal-free patties, and transglutaminase (TGase) was added to improve their functional properties. The results showed that the addition of mushroom increased the gel strength, texture profile, and sensory property of animal-free patties. However, the presence of mushroom made the microstructure of patty become loose, with large holes. Interestingly, TGase (6–8 U/g) significantly decreased the size of holes in microstructure and induced to form a uniform and compact microstructure. Because TGase decreased the content of free amino acid group and soluble protein, and induced the formation of new protein polymers with high molecular weight in SDS-PAGE results. The covalent cross-linking catalyzed by TGase helped to form a stronger gel matrix in patty, leading to the formation of patty with higher hardness, adhesiveness, chewiness, water holding capacity, and sensory scores.
{"title":"Development of Flammulina velutipes-based meat analogs with tunable physicochemical, structural, and sensory properties","authors":"Yuan Zou, Cong Yang, Na Wang, Q. Zheng, Zhiwei Ye, T. Wei, Jing-Ru Zhong, Liqiong Guo, Junfang Lin","doi":"10.1515/ijfe-2022-0204","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0204","url":null,"abstract":"Abstract In this work, Flammulina velutipes was used as a novel protein and fibrous structure source to prepare animal-free patties, and transglutaminase (TGase) was added to improve their functional properties. The results showed that the addition of mushroom increased the gel strength, texture profile, and sensory property of animal-free patties. However, the presence of mushroom made the microstructure of patty become loose, with large holes. Interestingly, TGase (6–8 U/g) significantly decreased the size of holes in microstructure and induced to form a uniform and compact microstructure. Because TGase decreased the content of free amino acid group and soluble protein, and induced the formation of new protein polymers with high molecular weight in SDS-PAGE results. The covalent cross-linking catalyzed by TGase helped to form a stronger gel matrix in patty, leading to the formation of patty with higher hardness, adhesiveness, chewiness, water holding capacity, and sensory scores.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42399699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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