We investigated the contributions of physicochemical features to a comprehensive evaluation of the Japanese sake known as ‘ Junmai Ginjo ’ by applying machine learning. We used 173 samples of the commercial Japanese sake. The sensory evaluation was conducted by 35 panelists. The panel conducted the evaluation of each sample using five statements for the comprehensive evaluation of the sample. General analysis, substance-related nucleic acid, volatile components and simplified analyses were measured as physicochemical analyses. We performed regression analyses using a multiple regression analysis (MRA), partial least squares regression (PLS) and machine learning employing a support vector machine (SVM), an artificial neural network (ANN), and random forest (RF). The results of these five analysis methods have demonstrated that machine learning (especially RF) provides comparable or higher prediction accuracy and better fitting than MRA. We also discuss the contribution of each physicochemical feature to the evaluation scores based on the regression coefficients obtained by MRA and the features’ importance obtained in RF. The analysis of the individual scores indicated that ethyl caproate and isoamyl acetate make large contributions to influence the sake evaluation.
{"title":"Machine Learning in Analyses of the Relationship between Japanese Sake Physicochemical Features and Comprehensive Evaluations","authors":"Satoru Shimofuji, Motoko Matsui, Yukari Muramoto, Hironori Moriyama, Reina Kato, Yoshiro Hoki, H. Uehigashi","doi":"10.11301/jsfe.19560","DOIUrl":"https://doi.org/10.11301/jsfe.19560","url":null,"abstract":"We investigated the contributions of physicochemical features to a comprehensive evaluation of the Japanese sake known as ‘ Junmai Ginjo ’ by applying machine learning. We used 173 samples of the commercial Japanese sake. The sensory evaluation was conducted by 35 panelists. The panel conducted the evaluation of each sample using five statements for the comprehensive evaluation of the sample. General analysis, substance-related nucleic acid, volatile components and simplified analyses were measured as physicochemical analyses. We performed regression analyses using a multiple regression analysis (MRA), partial least squares regression (PLS) and machine learning employing a support vector machine (SVM), an artificial neural network (ANN), and random forest (RF). The results of these five analysis methods have demonstrated that machine learning (especially RF) provides comparable or higher prediction accuracy and better fitting than MRA. We also discuss the contribution of each physicochemical feature to the evaluation scores based on the regression coefficients obtained by MRA and the features’ importance obtained in RF. The analysis of the individual scores indicated that ethyl caproate and isoamyl acetate make large contributions to influence the sake evaluation.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42782194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Adachi, J. A. Jiménez, H. D. Ariyanto, Y. Miyagawa, H. Yoshii
The aqueous residue formed after the recovery of oil-soluble functional components in Isada krill caught on the Sanriku coast in 2018 was treated under subcritical water conditions at 140 ℃ . Maltodextrins (MDs) with different dextrose equivalents (DEs) were added to the residue, and the mixtures were spray-dried to produce the powdered seasonings. Sensory evaluation of the odor of the powdered seasonings was conducted by a panel of volunteers. The DE of MD was found to affect palatability, and MDs with larger DEs exhibited higher preference scores. GC-MS analysis revealed that all the powdered seasonings contained pyrazines related to shrimp-like flavor, although no pyridines were detected.
{"title":"Preparation of Powdered Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill by Subcritical Water Treatment and Spray-drying","authors":"S. Adachi, J. A. Jiménez, H. D. Ariyanto, Y. Miyagawa, H. Yoshii","doi":"10.11301/jsfe.19562","DOIUrl":"https://doi.org/10.11301/jsfe.19562","url":null,"abstract":"The aqueous residue formed after the recovery of oil-soluble functional components in Isada krill caught on the Sanriku coast in 2018 was treated under subcritical water conditions at 140 ℃ . Maltodextrins (MDs) with different dextrose equivalents (DEs) were added to the residue, and the mixtures were spray-dried to produce the powdered seasonings. Sensory evaluation of the odor of the powdered seasonings was conducted by a panel of volunteers. The DE of MD was found to affect palatability, and MDs with larger DEs exhibited higher preference scores. GC-MS analysis revealed that all the powdered seasonings contained pyrazines related to shrimp-like flavor, although no pyridines were detected.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45603495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
João M. S. Cardoso, N. Yoshimoto, Shuichi Yamamoto
Thermodynamic analysis of chromatography separation is important not only for optimization of separation but also development of new separation media and processes. In this study temperature dependence in the separation of two model components (polyphenols) by polymer-based chromatography with ethanol-water mobile phase was analyzed by van’t Hoff plots and isothermal titration calorimeter (ITC). The distribution coef ficient K obtained by the isocratic elution of chromatography was employed both for van’t Hoff plots and for the calculation of adsorbed amount in the ITC measurements. Enthalpy values obtained by both methods were similar. As ITC is not able to predict separation behavior, it is recommended to use chromatography experiments as a complimentary method for analyzing the temperature dependence of separation.
{"title":"Methods for Thermodynamic Analysis of Temperature Dependence of Distribution Coefficients in Chromatography Separations","authors":"João M. S. Cardoso, N. Yoshimoto, Shuichi Yamamoto","doi":"10.11301/jsfe.19550t","DOIUrl":"https://doi.org/10.11301/jsfe.19550t","url":null,"abstract":"Thermodynamic analysis of chromatography separation is important not only for optimization of separation but also development of new separation media and processes. In this study temperature dependence in the separation of two model components (polyphenols) by polymer-based chromatography with ethanol-water mobile phase was analyzed by van’t Hoff plots and isothermal titration calorimeter (ITC). The distribution coef ficient K obtained by the isocratic elution of chromatography was employed both for van’t Hoff plots and for the calculation of adsorbed amount in the ITC measurements. Enthalpy values obtained by both methods were similar. As ITC is not able to predict separation behavior, it is recommended to use chromatography experiments as a complimentary method for analyzing the temperature dependence of separation.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43853214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The concentrated aqueous residues from the recovery process of useful oil-soluble components from Isada krill were examined by freezing-thawing technique. The aqueous residue was completely frozen into spheres or cuboids of different sizes at － 20 ℃ or － 80 ℃ , and then thawed at room temperature (26 ± 2 ℃ ). The concentration index was defined as the ratio of the Brix concentration of the melted solution to that of the original solution. The changes in the cumulative fraction and concentration index of melted solution during the thawing process were measured. The freezing temperature had no significant effect on the thawing process. For all the frozen samples, the relationship between the cumulative fraction and concentration index of the melted solution was roughly represented by a single straight line, and the concentration index of the solution obtained by thawing half of the frozen sample was about 1.4. It was shown that the original solution could be concentrated twice when the freezing-thawing operation was repeated twice. However, further repeated operation had no effect on concentration.
{"title":"Concentration of Aqueous Residue from Isada Krill Using Freezing-Thawing Technique","authors":"S. Adachi, Y. Miyagawa, H. Yoshii","doi":"10.11301/jsfe.19558t","DOIUrl":"https://doi.org/10.11301/jsfe.19558t","url":null,"abstract":"The concentrated aqueous residues from the recovery process of useful oil-soluble components from Isada krill were examined by freezing-thawing technique. The aqueous residue was completely frozen into spheres or cuboids of different sizes at － 20 ℃ or － 80 ℃ , and then thawed at room temperature (26 ± 2 ℃ ). The concentration index was defined as the ratio of the Brix concentration of the melted solution to that of the original solution. The changes in the cumulative fraction and concentration index of melted solution during the thawing process were measured. The freezing temperature had no significant effect on the thawing process. For all the frozen samples, the relationship between the cumulative fraction and concentration index of the melted solution was roughly represented by a single straight line, and the concentration index of the solution obtained by thawing half of the frozen sample was about 1.4. It was shown that the original solution could be concentrated twice when the freezing-thawing operation was repeated twice. However, further repeated operation had no effect on concentration.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48707983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mechanistic modeling/simulation is quite important and useful for understanding, designing and operating various food processes. However, the rigorous mathematical/mechanistic models are complicated. It is also difficult and time-consuming to determine the parameter values needed for the simulation. Simplified mechanistic models are useful both for the process understanding and for the parameter value determination. In this paper, simplified mechanistic models for two food processes, drying of liquid foods and chromatography of proteins and food materials, are presented. Both of them are dif fusion-controlled processes. A short-cut method for determining the waterconcentration dependent dif fusion coefficient from isothermal drying rates is described. Factors affecting the drying rates and the inactivation of enzyme are explained based on the simplified model. For chromatography separation processes, a method for determining HETP from linear gradient elution (LGE) curves is explained. Then, how to tune separation performance in LGE is described based on the non-dimensional group (Yamamoto number). The productivity calculation methods based on the simplified model is also explained. The usefulness of a non-dimensional group for describing the dynamic binding capacity of the breakthrough curve for capture chromatography is also discussed.
{"title":"Simplified Mechanistic Models for Food Processes-Drying and Chromatography","authors":"Shuichi Yamamoto","doi":"10.11301/jsfe.19557c","DOIUrl":"https://doi.org/10.11301/jsfe.19557c","url":null,"abstract":"Mechanistic modeling/simulation is quite important and useful for understanding, designing and operating various food processes. However, the rigorous mathematical/mechanistic models are complicated. It is also difficult and time-consuming to determine the parameter values needed for the simulation. Simplified mechanistic models are useful both for the process understanding and for the parameter value determination. In this paper, simplified mechanistic models for two food processes, drying of liquid foods and chromatography of proteins and food materials, are presented. Both of them are dif fusion-controlled processes. A short-cut method for determining the waterconcentration dependent dif fusion coefficient from isothermal drying rates is described. Factors affecting the drying rates and the inactivation of enzyme are explained based on the simplified model. For chromatography separation processes, a method for determining HETP from linear gradient elution (LGE) curves is explained. Then, how to tune separation performance in LGE is described based on the non-dimensional group (Yamamoto number). The productivity calculation methods based on the simplified model is also explained. The usefulness of a non-dimensional group for describing the dynamic binding capacity of the breakthrough curve for capture chromatography is also discussed.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/jsfe.19557c","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47156942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Conditions were examined to prepare a seasoning with shrimp-like flavor from the aqueous residues formed after the recovery of oil-soluble functional components in Isada krill caught from the Sanriku coast in 2017 and 2018 upon treatment under subcritical water conditions. Treatment at 160 ℃ increased the amount of insoluble material and decreased the concentration of soluble matter. The color of the aqueous residue depended on the year of the catch, and the color after treatment under subcritical water conditions was also different. However, when treated under subcritical water conditions, both aqueous residues obtained from the 2017 and 2018 catches showed a decrease in the fishy odor and an increase in fragrant and burnt aromas. The preference score obtained for the residue obtained from the 2017 catch increased after the treatment process. On the other hand, the aqueous residue obtained from the 2018 catch, which did not show any improvement in the preference score upon treatment, was improved when diluted 2 or 4 times after the treatment process. GC-MS analysis revealed that pyridines and pyrazines related to shrimp-like flavor were produced in both aqueous residues obtained from the 2017 and 2018 catches upon treatment under subcritical water conditions.
{"title":"Preparation of Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill under Subcritical Water Conditions","authors":"S. Adachi, Y. Miyagawa, H. Yoshii","doi":"10.11301/jsfe.19559","DOIUrl":"https://doi.org/10.11301/jsfe.19559","url":null,"abstract":"Conditions were examined to prepare a seasoning with shrimp-like flavor from the aqueous residues formed after the recovery of oil-soluble functional components in Isada krill caught from the Sanriku coast in 2017 and 2018 upon treatment under subcritical water conditions. Treatment at 160 ℃ increased the amount of insoluble material and decreased the concentration of soluble matter. The color of the aqueous residue depended on the year of the catch, and the color after treatment under subcritical water conditions was also different. However, when treated under subcritical water conditions, both aqueous residues obtained from the 2017 and 2018 catches showed a decrease in the fishy odor and an increase in fragrant and burnt aromas. The preference score obtained for the residue obtained from the 2017 catch increased after the treatment process. On the other hand, the aqueous residue obtained from the 2018 catch, which did not show any improvement in the preference score upon treatment, was improved when diluted 2 or 4 times after the treatment process. GC-MS analysis revealed that pyridines and pyrazines related to shrimp-like flavor were produced in both aqueous residues obtained from the 2017 and 2018 catches upon treatment under subcritical water conditions.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48263556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Analog output from the HPLC detector was digitized using a single-board computer (SBC), and the processed data were distributed through a local area network by using the SBC as a web server. Results for the HPLC analysis of coconut oil was recorded on a client computer (PC). The output from two SBCs could be processed simultaneously in real time using a single PC. This system was also applied to the recording of temperature and relative humidity at a remote location. Data were acquired through the internet using a slower connection. Temperature and humidity could be recorded without their loss for three months by setting the acquisition interval longer.
{"title":"Application of IoT to the Analysis of Food Constituents and Sensing Using a Sigle-Board Computer","authors":"Takashi Kobayashi","doi":"10.11301/jsfe.19553","DOIUrl":"https://doi.org/10.11301/jsfe.19553","url":null,"abstract":"Analog output from the HPLC detector was digitized using a single-board computer (SBC), and the processed data were distributed through a local area network by using the SBC as a web server. Results for the HPLC analysis of coconut oil was recorded on a client computer (PC). The output from two SBCs could be processed simultaneously in real time using a single PC. This system was also applied to the recording of temperature and relative humidity at a remote location. Data were acquired through the internet using a slower connection. Temperature and humidity could be recorded without their loss for three months by setting the acquisition interval longer.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45216658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Ueno, Natsuko Iryo, S. Sasao, Hsiuming Liu, K. Atsuzawa, Y. Kaneko, R. Shimada
In this study, we investigated the effects of freezing and subsequent storage on γ-aminobutyric acid (GABA) accumulation in soybean (Glycine max) cotyledons. According to direct observations and an indirect analysis with Cole-Cole plots of soybeans, the membrane structure in freeze–thawed soybeans was partially destroyed and the degree of destruction increased with a decrease in the freezing temperature. GABA generation in freeze–thawed soybeans was accelerated during storage after thawing. The optimum pH for GABA generation reaction was investigated; the decrease in pH in stored soybeans was found to result in an increase in GABA generation. The higher GABA accumulation after freeze–thawing of soybeans may have been caused by the freeze–thaw-induced structural destruction, which improved substrate transfer and enzymatic reactions.
{"title":"Freeze–thaw-induced Structural Destruction and Generation of γ-aminobutyric Acid in Water-soaked Soybeans","authors":"S. Ueno, Natsuko Iryo, S. Sasao, Hsiuming Liu, K. Atsuzawa, Y. Kaneko, R. Shimada","doi":"10.11301/JSFE.19548","DOIUrl":"https://doi.org/10.11301/JSFE.19548","url":null,"abstract":"In this study, we investigated the effects of freezing and subsequent storage on γ-aminobutyric acid (GABA) accumulation in soybean (Glycine max) cotyledons. According to direct observations and an indirect analysis with Cole-Cole plots of soybeans, the membrane structure in freeze–thawed soybeans was partially destroyed and the degree of destruction increased with a decrease in the freezing temperature. GABA generation in freeze–thawed soybeans was accelerated during storage after thawing. The optimum pH for GABA generation reaction was investigated; the decrease in pH in stored soybeans was found to result in an increase in GABA generation. The higher GABA accumulation after freeze–thawing of soybeans may have been caused by the freeze–thaw-induced structural destruction, which improved substrate transfer and enzymatic reactions.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48004174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The correlations between physical properties and sensory evaluated scores of Japanese soup stock (Dashi) added jelly were analyzed using statistical analysis methods. Five kinds of sample jellies were tested for their viscoelastic properties by texture test to obtain 3 parameters of hardness[Pa], cohesiveness [-] and adhesiveness[J/m]. Sensory evaluation by 29 female student panelists were conducted to obtain sensory evaluated scores of preference, hardness of jelly, aroma and taste intensity of Dashi, cohesiveness, ease of swallowing and persistence in mouth. High correlations were found between sensory preference, hardness of jelly, aroma and taste intensity of Dashi by partial correlation analysis. Partial Least Square (PLS) regression analysis were conducted to preference and sensory evaluated scores which assumed to having a linear relationship, and then successfully obtained a regression equation showing R=0.99. From the ranking of Variable Impor tance in Projection (VIP) values obtained from PLS, it was found that preference of the jelly has a higher contribution to taste and aroma terms than terms related to its mouthfeel. However, in the case of a data set in a nonlinear relationship, it was considered necessary to examine the statistical analysis which having flexibility to model the nonlinear relationship and the substitution parameters.
{"title":"Preference Evaluation Method by Using Viscoelastic Properties and Sensory Evaluated Scores for Japanese Soup Stock “Dashi” Flavored Jelly","authors":"Airi Morita","doi":"10.11301/JSFE.19545","DOIUrl":"https://doi.org/10.11301/JSFE.19545","url":null,"abstract":"The correlations between physical properties and sensory evaluated scores of Japanese soup stock (Dashi) added jelly were analyzed using statistical analysis methods. Five kinds of sample jellies were tested for their viscoelastic properties by texture test to obtain 3 parameters of hardness[Pa], cohesiveness [-] and adhesiveness[J/m]. Sensory evaluation by 29 female student panelists were conducted to obtain sensory evaluated scores of preference, hardness of jelly, aroma and taste intensity of Dashi, cohesiveness, ease of swallowing and persistence in mouth. High correlations were found between sensory preference, hardness of jelly, aroma and taste intensity of Dashi by partial correlation analysis. Partial Least Square (PLS) regression analysis were conducted to preference and sensory evaluated scores which assumed to having a linear relationship, and then successfully obtained a regression equation showing R=0.99. From the ranking of Variable Impor tance in Projection (VIP) values obtained from PLS, it was found that preference of the jelly has a higher contribution to taste and aroma terms than terms related to its mouthfeel. However, in the case of a data set in a nonlinear relationship, it was considered necessary to examine the statistical analysis which having flexibility to model the nonlinear relationship and the substitution parameters.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48032860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Insufficient heating causes decreased digestibility, or increased growth of microorganisms while excessive heating (overcooking) not only impairs the usual texture, or eating-quality, of various food including starchy food and meat/fish meat, but also leads to the generation of hazardous factors such as acrylamide and heterocyclic amine. Consequently, it is important to describe various changes in the physical properties of food materials that occur during thermal processing, based on the heat transfer phenomenon in order to determine optimal values for heating. In this article, (1) study of moisture transfer and reaction in starchy food during cooking, and (2) reaction kinetics of thermal denaturation of protein are described.
{"title":"Study of Moisture Transfer and Reaction Kinetics in Food Processing","authors":"M. Fukuoka","doi":"10.11301/JSFE.19549","DOIUrl":"https://doi.org/10.11301/JSFE.19549","url":null,"abstract":"Insufficient heating causes decreased digestibility, or increased growth of microorganisms while excessive heating (overcooking) not only impairs the usual texture, or eating-quality, of various food including starchy food and meat/fish meat, but also leads to the generation of hazardous factors such as acrylamide and heterocyclic amine. Consequently, it is important to describe various changes in the physical properties of food materials that occur during thermal processing, based on the heat transfer phenomenon in order to determine optimal values for heating. In this article, (1) study of moisture transfer and reaction in starchy food during cooking, and (2) reaction kinetics of thermal denaturation of protein are described.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/JSFE.19549","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42326482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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