Journal of Food Engineering最新文献_第5页

Application of rheometer attachments for soft tribology: A cautionary tale

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-30 DOI: 10.1016/j.jfoodeng.2024.112462

Heather M. Shewan, Brooke Lusted, Siyi Chen, Jaqueline Moura Nadolny, Yuan Xu, Jason R. Stokes

Soft contact tribology has emerged as a useful technique for understanding the lubrication behaviour of foods and pharmaceutical systems. While this field developed by adapting techniques used to characterise lubrication of oils, such as using the PCS instruments Mini-Traction Machine (MTM) that consists of a ball rolling/sliding against a rotating plate, methodologies have also emerged using rheometers with tribocell attachments in pure sliding configurations. Our hypothesis is that soft-contact tribology is strongly dependent on the contact mechanics, and as such the measurement from ball-to-pin contact in rheo-tribocell should differ from the ball-to-disc contact in a Mini-Traction Machine (MTM) even at a similar relative speed and contact pressure. We find that when lubricated using Newtonian fluids, the rheo-tribocell results are comparable to the MTM. However, when the lubricant is a multiphase fluid (emulsion, polymer solution) with non-Newtonian rheology, tribological behaviour measured from two devices differs markedly. We interpreted such inconsistency according to the geometrical difference in soft tribological contact, and conclude that a universal relationship cannot be derived between the devices. We highlight that Hertzian contact (assumed in Stribeck-Hersey analysis) is not universally valid in soft tribological contacts, and that it is necessary to consider the mechanics and geometry of the tribological contact when analysing the results. This also makes it hard to compare measurements and conclusions obtained from the different devices.

{"title":"Application of rheometer attachments for soft tribology: A cautionary tale","authors":"Heather M. Shewan, Brooke Lusted, Siyi Chen, Jaqueline Moura Nadolny, Yuan Xu, Jason R. Stokes","doi":"10.1016/j.jfoodeng.2024.112462","DOIUrl":"10.1016/j.jfoodeng.2024.112462","url":null,"abstract":"<div><div>Soft contact tribology has emerged as a useful technique for understanding the lubrication behaviour of foods and pharmaceutical systems. While this field developed by adapting techniques used to characterise lubrication of oils, such as using the PCS instruments Mini-Traction Machine (MTM) that consists of a ball rolling/sliding against a rotating plate, methodologies have also emerged using rheometers with tribocell attachments in pure sliding configurations. Our hypothesis is that soft-contact tribology is strongly dependent on the contact mechanics, and as such the measurement from ball-to-pin contact in rheo-tribocell should differ from the ball-to-disc contact in a Mini-Traction Machine (MTM) even at a similar relative speed and contact pressure. We find that when lubricated using Newtonian fluids, the rheo-tribocell results are comparable to the MTM. However, when the lubricant is a multiphase fluid (emulsion, polymer solution) with non-Newtonian rheology, tribological behaviour measured from two devices differs markedly. We interpreted such inconsistency according to the geometrical difference in soft tribological contact, and conclude that a universal relationship cannot be derived between the devices. We highlight that Hertzian contact (assumed in Stribeck-Hersey analysis) is not universally valid in soft tribological contacts, and that it is necessary to consider the mechanics and geometry of the tribological contact when analysing the results. This also makes it hard to compare measurements and conclusions obtained from the different devices.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112462"},"PeriodicalIF":5.3,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Towards in-line rheology measurement of protein melts during high moisture extrusion by pulsed ultrasound velocimetry

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-29 DOI: 10.1016/j.jfoodeng.2024.112461

Erik Kaunisto , Bahiru Tsegaye , Reinhardt Kotzé , Johan Wiklund , Roland Kádár , Mats Stading

The present paper is concerned with the development of a custom pulsed ultrasound velocity profiling (PUV) methodology to non-invasively measure, analyze and control protein melt flow and power-law flow indices in the cooling die during high moisture (HME) extrusion processing. The methodology is first validated on glycerol and a carboxymethyl cellulose (CMC) solution as Newtonian and shear-thinning reference fluids, respectively, at different flow rates followed by application to two pea protein melts at different moisture contents (MCs) in the low flow rate regime typical of a pilot-scale extruder and characterized by a poor signal to noise ratio (SNR) close to the extruder die wall. The flow indices were compared with those obtained from conventional rheometry, showing good agreement for the reference fluids and semi-quantitative agreement for the protein melts. The study confirms that PUV can be used for in-line application in a cooling die by measuring the local flow conditions, as well as contribute to the understanding of protein melt fibre formation. On the other hand, the SNR close to the die wall need to be improved e.g. by using an ultrasound transducer operating at higher frequency and modifying the die to enable quantitative agreement with flow simulations to properly extract local rheometric data. Thus, it is concluded that further refinement of the methodology is both possible and needed to improve the accuracy of the measurements in future work for in-line application during HME extrusion.

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引用次数: 0

Study of chargeability of coating materials and optimization of design and performance parameters of the developed electrostatic spray coating system

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-27 DOI: 10.1016/j.jfoodeng.2024.112460

Raj Rani , Gautam Sahu , Gayathri Gopu , Aarti Chauhan , Manoj Kumar Nayak , Koushik Mazumder , Nadarajah Manivannan , Rajeshwar Shantayya Matche , Geoffrey Robert Mitchell , Manoj Kumar Patel

In this paper, the chargeability of various coating materials has been critically analysed to examine the suitability of the electrostatic spray coating method applicable for coating fruits and vegetables for enhanced shelf life. The design and performance parameters of the electrostatic spray coating system were optimized, and the suitability of the developed technology was studied to evaluate different aspects of food coating applications. The chargeability of laboratory-formulated coating materials, i.e. A (starch), B (polysaccharide), C (protein), D (gums), E (cellulose), and commercially available coating materials, i.e., SS40T+(10%), SS50T+(10%), VMW50+(10%) was examined and the significant charge-to-mass ratio of 2.760, 1.265, 2.593, 2.454, 1.269, 2.104, 4.447, and 2.473 mC/kg was achieved respectively. The charge-to-mass ratio was calculated with respect to an applied high voltage, liquid flow rate, air pressure, conductivity and density of the coating material using an indigenously designed and developed advanced electrostatic spray coating system at a distance of 100 mm from the nozzle tip to Faraday cage. The developed advanced electrostatic spray coating technology has the potential to be used in the food industry, particularly for extending the shelf life of perishable food commodities by enhancing coating efficiency. The experimental results were well aligned with the proposed theoretical considerations.

{"title":"Study of chargeability of coating materials and optimization of design and performance parameters of the developed electrostatic spray coating system","authors":"Raj Rani , Gautam Sahu , Gayathri Gopu , Aarti Chauhan , Manoj Kumar Nayak , Koushik Mazumder , Nadarajah Manivannan , Rajeshwar Shantayya Matche , Geoffrey Robert Mitchell , Manoj Kumar Patel","doi":"10.1016/j.jfoodeng.2024.112460","DOIUrl":"10.1016/j.jfoodeng.2024.112460","url":null,"abstract":"<div><div>In this paper, the chargeability of various coating materials has been critically analysed to examine the suitability of the electrostatic spray coating method applicable for coating fruits and vegetables for enhanced shelf life. The design and performance parameters of the electrostatic spray coating system were optimized, and the suitability of the developed technology was studied to evaluate different aspects of food coating applications. The chargeability of laboratory-formulated coating materials, i.e. A (starch), B (polysaccharide), C (protein), D (gums), E (cellulose), and commercially available coating materials, i.e., SS40T+(10%), SS50T+(10%), VMW50+(10%) was examined and the significant charge-to-mass ratio of 2.760, 1.265, 2.593, 2.454, 1.269, 2.104, 4.447, and 2.473 mC/kg was achieved respectively. The charge-to-mass ratio was calculated with respect to an applied high voltage, liquid flow rate, air pressure, conductivity and density of the coating material using an indigenously designed and developed advanced electrostatic spray coating system at a distance of 100 mm from the nozzle tip to Faraday cage. The developed advanced electrostatic spray coating technology has the potential to be used in the food industry, particularly for extending the shelf life of perishable food commodities by enhancing coating efficiency. The experimental results were well aligned with the proposed theoretical considerations.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112460"},"PeriodicalIF":5.3,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of a colorimetric sensor array with weighted RGB strategy for quality differentiation of Anji white tea

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-26 DOI: 10.1016/j.jfoodeng.2024.112458

Qilin Xu, Xianggang Yin, Xinyi Huo, Xiaohan Zhao, Linlin Wu, Yifeng Zhou, Jun Huang

This study presents the development of an innovative colorimetric sensor array system designed to differentiate the quality of Anji white tea by detecting and analyzing its aromatic components. The colorimetric sensor array utilizes chemically reactive dyes that selectively respond to specific aromatic compounds, effectively capturing aroma variations across different grades of tea. Under optimized experimental conditions, response data from the colorimetric sensor array for various tea samples were collected and processed using a weighted RGB strategy, which assigns values of 30%, 59%, and 11% to the red, green, and blue channels, respectively, to better replicate human visual perception. Tea grade classification was performed using principal component analysis and orthogonal partial least squares discriminant analysis. Comparative analysis of the performance of the four supervised learning models demonstrated that the weighted RGB method was more accurate, with the Extreme Learning Machine achieving an impressive classification accuracy of 96.30%. This novel method provides a rapid, efficient, and user-friendly tool for tea quality assessment, with significant implications for the food engineering industry.

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引用次数: 0

Drainage of acid-rennet gels: Rheological and microstructural study of milk heat treatment and milk proteins/whey protein aggregates ratio effects

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-26 DOI: 10.1016/j.jfoodeng.2024.112457

Marie-Hélène Famelart , Islem Mtibaa , Florence Rousseau , Manon Perrignon , Romain Richoux , Corinne Rondeau-Mouro , Patrice Gaborit

The effect of milk heat treatment (lowH: 72 °C/20 s; highH: 95 °C/120 s) and of substitution of part of milk proteins by whey protein aggregates (WPA) on the drainage of acid-rennet gels was investigated. Gels produced at 25 °C and pH 4.6 were stirred and drained by centrifugation or drained unstirred on a drainage pilot for 24 h. The kinetics of gelation and microstructure of stirred and drained gels were studied by rheology and confocal microscopy with image analysis. The highH treatment slowed down milk gelation and led to gels with slightly higher moduli, hindered the gel syneresis and the drainage and led to drained gels with a lower fractal dimension and smaller pore and network strand sizes than lowH treatment. Substitution of milk proteins by WPA led to softer and more liquid-like gels and slightly reduced the gel drainage as compared to untreated milk. Producing whey protein particles in situ in milk by the highH treatment had not the same effect than adding exogenous WPA on the production of acid-rennet drained gels.

{"title":"Drainage of acid-rennet gels: Rheological and microstructural study of milk heat treatment and milk proteins/whey protein aggregates ratio effects","authors":"Marie-Hélène Famelart , Islem Mtibaa , Florence Rousseau , Manon Perrignon , Romain Richoux , Corinne Rondeau-Mouro , Patrice Gaborit","doi":"10.1016/j.jfoodeng.2024.112457","DOIUrl":"10.1016/j.jfoodeng.2024.112457","url":null,"abstract":"<div><div>The effect of milk heat treatment (lowH: 72 °C/20 s; highH: 95 °C/120 s) and of substitution of part of milk proteins by whey protein aggregates (WPA) on the drainage of acid-rennet gels was investigated. Gels produced at 25 °C and pH 4.6 were stirred and drained by centrifugation or drained unstirred on a drainage pilot for 24 h. The kinetics of gelation and microstructure of stirred and drained gels were studied by rheology and confocal microscopy with image analysis. The highH treatment slowed down milk gelation and led to gels with slightly higher moduli, hindered the gel syneresis and the drainage and led to drained gels with a lower fractal dimension and smaller pore and network strand sizes than lowH treatment. Substitution of milk proteins by WPA led to softer and more liquid-like gels and slightly reduced the gel drainage as compared to untreated milk. Producing whey protein particles in situ in milk by the highH treatment had not the same effect than adding exogenous WPA on the production of acid-rennet drained gels.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112457"},"PeriodicalIF":5.3,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessment of woody breast in broiler breast fillets using structured-illumination reflectance imaging coupled with surface profilometry

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-26 DOI: 10.1016/j.jfoodeng.2024.112459

Jiaxu Cai, Yuzhen Lu

Woody breast (WB) myopathy impairs the quality and marketability of poultry products, leading to significant economic losses for poultry industries worldwide due to product downgrading and consumer complaints. WB-affected broiler breast fillets are characterized by abnormal tissue hardness, muscle rigidity, and irregular shape. Manual evaluation based on tactile palpation and visual examination is the current practice for WB assessment at poultry processing facilities, but it is subjective, labor-intensive, and may induce contamination. Structured-illumination reflectance imaging (SIRI), which is capable of depth-resolved tissue characterization and three-dimensional sample topography, has emerged a potential means for poultry defect detection, as opposed to conventional uniform illumination-based imaging. This study presents a novel effort to assess WB in broiler meat using SIRI coupled with phase-measuring profilometry. An in-house assembled, broadband SIRI platform with phase-shifted sinusoidal illumination patterns at different spatial frequencies was used to acquire images from normal and WB-affected boneless chicken fillets. Acquired pattern images at each spatial frequency were demodulated into 1) one phase difference image that depicts sample surface geometry and 2) two intensity images [i.e., direct component (DC) and amplitude component (AC)]. Hand-crafted geometric and textural features were extracted from the phase difference and intensity images respectively, and used for differentiating between normal and WB-affected samples by regularized linear discriminant analysis models. The features from the phase difference images were more effective than the texture features from either DC or AC images, and the highest overall classification accuracy of nearly 93% was achieved by modeling an optimized set of features from the phase difference images, representing improvements of about 8%–11% over the accuracy obtained using the features from DC and AC images. This study demonstrated the effectiveness of sample surface topographic profiles, revealed by the phase difference images, for WB assessment. SIRI coupled with surface profilometry offers a useful tool for WB assessment of broiler breast meat. The dataset of this study has been made publicly available¹ to enourage the research into SIRI for poultry quality assessment.

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引用次数: 0

Multiresponse kinetics with estimation of the experimental variance-covariance matrix. A full Bayesian analysis using Stan

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-21 DOI: 10.1016/j.jfoodeng.2024.112455

M.A.J.S. van Boekel

Multiresponse analysis is a powerful technique to unravel complex kinetic chemical reaction schemes. Box and Draper (1965) showed that least-squares analysis of multiresponse measurements can be inappropriate if measurements are correlated, which will be frequently the case. Insight into the experimental variance-covariance matrix is therefore important, but this matrix is usually unknown. Using a Bayesian analysis, Box and Draper (1965) integrated out the experimental variance-covariance matrix to find an approximate solution for parameter estimates, called the determinant criterion. Nowadays, a full Bayesian analysis is possible via Markov Chain Monte Carlo (MCMC) sampling that does allow to estimate the full experimental variance-covariance matrix, next to the common kinetic parameter estimates. Two multiresponse examples are discussed to investigate this, using the probabilistic language Stan coupled to R. One example is the simulated data set used by Box and Draper (twelve runs with three components), the other a much-used real data set on heat-induced isomerization of

α

-pinene (nine runs with six components). One main result is that with both data sets the experimental variance-covariance matrix could be estimated, which gives much insight in the properties of the experimental data and further statistical analysis. Another main result is that, at least for the pinene data set, least-squares analysis leads to unrealistic precise estimates compared to the Bayesian solution, showing that it is worthwhile to use the Bayesian solution. An additional result is that the generally accepted mechanism for the pinene data set is questionable. Overall, the results show that Stan is a great addition to the toolkit of the kineticist for multiresponse kinetics analysis.

{"title":"Multiresponse kinetics with estimation of the experimental variance-covariance matrix. A full Bayesian analysis using Stan","authors":"M.A.J.S. van Boekel","doi":"10.1016/j.jfoodeng.2024.112455","DOIUrl":"10.1016/j.jfoodeng.2024.112455","url":null,"abstract":"<div><div>Multiresponse analysis is a powerful technique to unravel complex kinetic chemical reaction schemes. Box and Draper (1965) showed that least-squares analysis of multiresponse measurements can be inappropriate if measurements are correlated, which will be frequently the case. Insight into the experimental variance-covariance matrix is therefore important, but this matrix is usually unknown. Using a Bayesian analysis, Box and Draper (1965) integrated out the experimental variance-covariance matrix to find an approximate solution for parameter estimates, called the determinant criterion. Nowadays, a full Bayesian analysis is possible via Markov Chain Monte Carlo (MCMC) sampling that does allow to estimate the full experimental variance-covariance matrix, next to the common kinetic parameter estimates. Two multiresponse examples are discussed to investigate this, using the probabilistic language Stan coupled to R. One example is the simulated data set used by Box and Draper (twelve runs with three components), the other a much-used real data set on heat-induced isomerization of <span><math><mrow><mi>α</mi></mrow></math></span>-pinene (nine runs with six components). One main result is that with both data sets the experimental variance-covariance matrix could be estimated, which gives much insight in the properties of the experimental data and further statistical analysis. Another main result is that, at least for the pinene data set, least-squares analysis leads to unrealistic precise estimates compared to the Bayesian solution, showing that it is worthwhile to use the Bayesian solution. An additional result is that the generally accepted mechanism for the pinene data set is questionable. Overall, the results show that Stan is a great addition to the toolkit of the kineticist for multiresponse kinetics analysis.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112455"},"PeriodicalIF":5.3,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138394","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-21 DOI: 10.1016/j.jfoodeng.2024.112456

Yogesh Kumar , Alfredo Cassano , Carmela Conidi , Davide Gottardi , Arianna Ricci , Giuseppina Paola Parpinello , Andrea Versari

This study aimed at investigating the impact of the osmotic distillation (OD) process parameters, including feed and stripping flow rates, on the removal of ethanol from white wine for the production of dealcoholized wine (0.5% v/v ethanol). The research evaluated the dealcoholization kinetics and ethanol mass transfer behavior using mathematical modeling, alongside investigating the impact of different ethanol levels on physico-chemical parameters, color profile and volatile composition of the wine. The results showed that without renewing the stripping solution, ethanol reduction stabilizes after several dealcoholization cycles due to an equilibrium between ethanol content in the feed and stripping side. However, renewing the stripping solution increased ethanol removal rates, facilitating the production of dealcoholized wine. Additionally, variations in feed and stripping flow rates without renewing the stripping solution, in the range of investigated values, did not significantly impact the ethanol removal rate. The total weight loss during the production of dealcoholized wine (0.5% v/v) was 20.7%. Partial dealcoholization (up to 4.6–5.0% v/v) showed minor changes in physico-chemical parameters of wine, while full dealcoholization at 0.5% v/v resulted in changes in acidity, pH, several non-volatile compounds and color of wine. The reduction in total volatile compounds showed a positive correlation (r = 0.93) with ethanol removal, in particular for the loss of esters (reduced by 89%), alcohols (78%), acids (86%), carbonyl compounds (96%) and volatile phenols (88%).

{"title":"White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters","authors":"Yogesh Kumar , Alfredo Cassano , Carmela Conidi , Davide Gottardi , Arianna Ricci , Giuseppina Paola Parpinello , Andrea Versari","doi":"10.1016/j.jfoodeng.2024.112456","DOIUrl":"10.1016/j.jfoodeng.2024.112456","url":null,"abstract":"<div><div>This study aimed at investigating the impact of the osmotic distillation (OD) process parameters, including feed and stripping flow rates, on the removal of ethanol from white wine for the production of dealcoholized wine (0.5% v/v ethanol). The research evaluated the dealcoholization kinetics and ethanol mass transfer behavior using mathematical modeling, alongside investigating the impact of different ethanol levels on physico-chemical parameters, color profile and volatile composition of the wine. The results showed that without renewing the stripping solution, ethanol reduction stabilizes after several dealcoholization cycles due to an equilibrium between ethanol content in the feed and stripping side. However, renewing the stripping solution increased ethanol removal rates, facilitating the production of dealcoholized wine. Additionally, variations in feed and stripping flow rates without renewing the stripping solution, in the range of investigated values, did not significantly impact the ethanol removal rate. The total weight loss during the production of dealcoholized wine (0.5% v/v) was 20.7%. Partial dealcoholization (up to 4.6–5.0% v/v) showed minor changes in physico-chemical parameters of wine, while full dealcoholization at 0.5% v/v resulted in changes in acidity, pH, several non-volatile compounds and color of wine. The reduction in total volatile compounds showed a positive correlation (r = 0.93) with ethanol removal, in particular for the loss of esters (reduced by 89%), alcohols (78%), acids (86%), carbonyl compounds (96%) and volatile phenols (88%).</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112456"},"PeriodicalIF":5.3,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Low-resolution sodium NMR in food biopolymers: The accessible information

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-20 DOI: 10.1016/j.jfoodeng.2024.112454

Diane Neagu , Deepa Agarwal , Charfedinne Ayed , Timothy B. Benson , William MacNaughtan , Sandra E. Hill

Measurements on the sodium/salt concentration in a food biopolymer have been conducted using a low-resolution NMR spectrometer tuned to the sodium nucleus. Whilst being a relatively insensitive technique, this approach is an environmentally friendly alternative to existing methods and provides the potential for additional information on the state of sodium in food biopolymers and products. Part of the sodium signal is missing when sodium is in the presence of charged polymeric material, such as gluten. It is proposed that the signal loss is due to some form of immobilisation of the sodium causing changes in either the T₁ or T₂ or both relaxation constants rendering part of the signal unable to be recorded. Further work is required to differentiate between the possible mechanisms. Specifically, calculating the missing fraction as a function of recycle delay time will help determine the responsible factor. A tentative model is proposed, which, based on the missing signal, demonstrates a method for calculating the sodium/salt added with the polymer (Sg), and a partitioning factor (P) of sodium between the solid (signal absent) and the aqueous (signal present) phases. A systematic experiment was conducted with a mixture of wheat gluten and salt to demonstrate the proposed method.

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引用次数: 0

Impact of vacuum treatment on multi-layered structure and physicochemical properties of reconstituted fish steaks: Specific effects of air distribution within meat-air systems

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-19 DOI: 10.1016/j.jfoodeng.2024.112451

Yaping Fu, Yanshun Xu

The air distribution within the meat-air systems was regulated through vacuum treatment, followed by an investigation into effects of vacuum time on multi-layered structure and physicochemical properties of reconstituted fish steaks made from minced muscle. In the absence of vacuum treatment, an inferior multi-layered structure with many circular holes was observed. Appropriate vacuum treatment (25–75 s) effectively eliminated air bubbles responsible for these circular holes while retaining those that contribute to the stratified phase, thereby facilitating the development of a superior multi-layered structure. Conversely, excessive vacuum treatment (≥99 s) would further promote the outflow of stratified phases from the food system, leading to blurring or even disappearance of multi-layered structure. Moreover, appropriate vacuum treatment enhanced the multi-layered structure by promoting conversion from random coil into β-sheet. However, by promoting migration of free water to an immobile state and conversion of β-sheet to random coil, excessive vacuum treatment could improve water holding capacity to some extent, but lead to the weakening of multi-layered structures. In conclusion, judicious application of vacuum treatment is advantageous for regulating stratified phases within complex multi-layered structure, thereby preparing superior anisotropic reconstituted fish steaks. The findings of this study are conducive to potential applications in the food industry for improving low-value fish utilization and the development of novel reconstituted meat products.

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引用次数: 0