The Experts below are selected from a list of 252 Experts worldwide ranked by ideXlab platform
Pieter Verboven - One of the best experts on this subject based on the ideXlab platform.
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Characterizing the tissue of apple air-Dried and osmo-air-Dried rings by X-CT and OCT and relationship with ring crispness and fruit maturity at harvest measured by TRS
Innovative Food Science and Emerging Technologies, 2014Co-Authors: Anna Rizzolo, Evi Bongaers, Alexandra Nemeth, Maristella Vanoli, Lorenzo Spinelli, G. Cortellino, Davide Contini, Michael Leitner, Els Herremans, Pieter VerbovenAbstract:Air-Dried apple rings were prepared from 'Golden Delicious' apples selected at harvest as less mature and more mature according to the absorption coefficient measured at 670 nm by time-resolved reflectance spectroscopy (TRS), stored in air for 5 months, and subjected to air-drying with (OSMO) and without (noOSMO) osmodehydration pre-treatment (60% sucrose syrup). Selected rings were submitted to microstructural analysis by X-ray computed tomography (X-CT), to subsurface structure analysis by optical coherence tomography (OCT) and to texture and sound emission analysis by bending-snapping test. Higher crispness index, higher number of sound events and higher average sound pressure level (SPL) characterized the OSMO rings. Total porosity was related to SPLav < 60, tissue and pore anisotropy to SPLav > 60, pore fragmentation index to fracturability and specific surface area to the work required to snap the ring. A differentiation of the drying treatments, as well as of the products according to the TRS maturity class at harvest was obtained analyzing by principal component analysis (PCA) microstructure parameters and texture and acoustic parameters. The differences in mechanical and acoustic characteristics between OSMO and noOSMO rings were due to the different subsurface structure as found with OCT analysis. Industrial relevance There is an increasing demand of Dried crispy fruit as they are considered by consumers healthy, natural and tasty Foods. The textural characteristics, exerting a strong effect on crispy and crunchy sensory characteristics, have a great impact at consumption of Dried crispy fruit. As their textural characteristics depend on both fruit maturity at processing and processing conditions, food industry is demanding nondestructive techniques which could be used for on-line/off-line sorting of fruit into classes each one more suited for obtaining a specific product. Furthermore, the textural properties of Dried Foods depend on microstructure, defined as the spatial arrangement of structural components and their interactions. Due to the microscopic complexity, unambiguous methodologies that relate quality to food microstructure do not exist today, in contrast to what already existing for several engineering materials. Hence there is the need of developing methods that measure directly the microstructural properties of Dried Foods. © 2013 Elsevier Ltd.
Sakamon Devahastin - One of the best experts on this subject based on the ideXlab platform.
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microstructure and its relationship with quality and storage stability of Dried Foods
Food Microstructure and Its Relationship with Quality and Stability, 2018Co-Authors: Luxsika Ngamwonglumlert, Sakamon DevahastinAbstract:Abstract The drying process, which is one of the oldest food preservation methods, is known to lead to a number of desirable and, even more often, undesirable, changes of food materials. Among the many changes, microstructural change is one of the most important as it is closely related to both quality (e.g., density, rehydration, and reconstitution capabilities as well as texture) and storage stability of Dried food products. Microstructure of Dried food depends on many factors but to a very large extent on the drying method and condition that are used to prepare such a food. Besides hot-air-drying, which is probably the most industrially common method of drying, other alternative methods (e.g., vacuum-drying, freeze-drying, microwave-drying, spray-drying, and other emerging technologies) are nowadays used to dry food materials due to their unique advantages and capability to produce specific products. Knowledge on how these drying methods affect the microstructure and hence quality/stability of Dried food products is therefore of great importance. In this chapter, relationships between food microstructure and some quality attributes as well as storage stability of Dried food are reviewed. In addition, the effects of selected drying methods and conditions on the microstructure and its related quality characteristics are discussed.
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characterization of Dried banana chips quality by x ray µ ct
2007Co-Authors: Angélique Léonard, Chatchai Nimmol, Silvia Blacher, Sakamon DevahastinAbstract:Drying is a good way to preserve fruit in the absence of refrigeration. Moreover, for the same weight, Dried fruits contain up to five times more nutrients than fresh Foods. Dried banana is a concentrate of mineral salts such as potassium and magnesium. It is also rich in carbohydrates and fibres and quite totally fat free and cholesterol free. For consumers, the external aspect (color ...) and the texture of the product, namely its crispiness are very important. Porosity is one of the most important properties of Dried Foods, because it can be generally related to their texture and other properties like rehydration. The drying process has to be carefully controlled because it can have a large impact on product quality, especially through the final porosity.
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neural network prediction of physical property changes of Dried carrot as a function of fractal dimension and moisture content
Food Research International, 2006Co-Authors: Soraya Kerdpiboon, William L Kerr, Sakamon DevahastinAbstract:Abstract The relationship between microstructural and physical properties of Dried Foods is difficult to quantify. This study uses artificial neural network analysis (ANN) to predict shrinkage and rehydration of Dried carrots, based on inputs of moisture content and normalized fractal dimension analysis (ΔD/D0) of the cell wall structure. Several drying techniques were used including conventional hot air (HAD), low pressure superheated steam (LPSSD), and freeze drying (FD). Dried carrot sections were examined by light microscopy and the fractal dimension (D) determined using a box counting technique. Optimized ANN models were developed for HAD, LPSSD, HAD + LPSSD, and HAD + LPSSD + FD, based on 1–10 hidden layers and neurons per hidden layer. ANN models were then tested against an independent dataset. Measured values of shrinkage and rehydration were predicted with an R2 > 0.95 in all cases.
Tony Howes - One of the best experts on this subject based on the ideXlab platform.
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implication of glass transition for the drying and stability of Dried Foods
Journal of Food Engineering, 1999Co-Authors: Bhesh Bhandari, Tony HowesAbstract:Dry products obtained from most of the common drying processes are predominantly in a glassy amorphous form. The mobility of the solid matrix in this state is highly limited. For the product to be stable for long periods of storage, this physical state should not alter with time. When the temperature is above glass transition temperature (T-g) an amorphous solid exists in a rubbery state. In this state, the molecular mobility of the matrix and the reactants are accelerated, which results in an increased rate of physicochemical changes in Dried products, such as sticking, collapse, caking, agglomeration, crystallisation, loss of volatiles, browning and oxidation. These changes play an important role in the ability to both process and store Dried food products. This paper reviews the importance of T-g in relation to drying process and Dried Foods. (C) 1999 Elsevier Science Ltd. All rights reserved.
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Implication of glass transition for the drying and stability of Dried Foods
Journal of Food Engineering, 1999Co-Authors: Bhesh R. Bhandari, Tony HowesAbstract:Dry products obtained from most of the common drying processes are predominantly in a glassy amorphous form. The mobility of the solid matrix in this state is highly limited. For the product to be stable for long periods of storage, this physical state should not alter with time. When the temperature is above glass transition temperature (Tg) an amorphous solid exists in a 'rubbery' state. In this state, the molecular mobility of the matrix and the reactants are accelerated, which results in an increased rate of physicochemical changes in Dried products, such as sticking, collapse, caking, agglomeration, crystallisation, loss of volatiles, browning and oxidation. These changes play an important role in the ability to both process and store Dried food products. This paper reviews the importance of Tg in relation to drying process and Dried Foods.
Gopal R Gopinath - One of the best experts on this subject based on the ideXlab platform.
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analysis of enterotoxigenic bacillus cereus strains from Dried Foods using whole genome sequencing multi locus sequence analysis and toxin gene prevalence and distribution using endpoint pcr analysis
International Journal of Food Microbiology, 2018Co-Authors: Laurenda Carter, Hannah R Chase, Charles M Gieseker, Nicholas R Hasbrouck, Cynthia B Stine, Ashraf A Khan, Laura J Ewingpeeples, Ben D Tall, Gopal R GopinathAbstract:Abstract Bacillus cereus strains were isolated from Dried Foods, which included international brands of spices from South East Asia, Mexico and India purchased from several retail stores, samples of powdered infant formula (PIF), medicated fish feed and dietary supplements. The genetic diversity of 64 strains from spices and PIF was determined using a multiplex endpoint PCR assay designed to identify hemolysin BL, nonhemolytic enterotoxin, cytotoxin K, and enterotoxin FM toxin genes. Thirteen different B. cereus toxigenic gene patterns or profiles were identified among the strains. Randomly selected B. cereus strains were sequenced and compared with reference Genomic Groups from National Center Biotechnology Information using bioinformatics tools. A comprehensive multi-loci sequence analysis (MLSA) was designed using alleles from 25 known MLST genes specifically tailored for use with whole genome assemblies. A cohort of representative genomes of strains from a few FDA regulated commodities like dry Foods and medicated fish feed was used to demonstrate the utility of the 25-MLSA approach for rapid clustering and identification of Genome Groups. The analysis clustered the strains from medicated fish feed, dry Foods, and dietary supplements into phylogenetically-related groups. 25-MLSA also pointed to a greater diversity of B. cereus strains from Foods and feed than previously recognized. Our integrated approach of toxin gene PCR, and to our knowledge, whole genome sequencing (WGS) based sequence analysis, may be the first of its kind that demonstrates enterotoxigenic potential and genomic diversity in parallel.
Anna Rizzolo - One of the best experts on this subject based on the ideXlab platform.
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Characterizing the tissue of apple air-Dried and osmo-air-Dried rings by X-CT and OCT and relationship with ring crispness and fruit maturity at harvest measured by TRS
Innovative Food Science and Emerging Technologies, 2014Co-Authors: Anna Rizzolo, Evi Bongaers, Alexandra Nemeth, Maristella Vanoli, Lorenzo Spinelli, G. Cortellino, Davide Contini, Michael Leitner, Els Herremans, Pieter VerbovenAbstract:Air-Dried apple rings were prepared from 'Golden Delicious' apples selected at harvest as less mature and more mature according to the absorption coefficient measured at 670 nm by time-resolved reflectance spectroscopy (TRS), stored in air for 5 months, and subjected to air-drying with (OSMO) and without (noOSMO) osmodehydration pre-treatment (60% sucrose syrup). Selected rings were submitted to microstructural analysis by X-ray computed tomography (X-CT), to subsurface structure analysis by optical coherence tomography (OCT) and to texture and sound emission analysis by bending-snapping test. Higher crispness index, higher number of sound events and higher average sound pressure level (SPL) characterized the OSMO rings. Total porosity was related to SPLav < 60, tissue and pore anisotropy to SPLav > 60, pore fragmentation index to fracturability and specific surface area to the work required to snap the ring. A differentiation of the drying treatments, as well as of the products according to the TRS maturity class at harvest was obtained analyzing by principal component analysis (PCA) microstructure parameters and texture and acoustic parameters. The differences in mechanical and acoustic characteristics between OSMO and noOSMO rings were due to the different subsurface structure as found with OCT analysis. Industrial relevance There is an increasing demand of Dried crispy fruit as they are considered by consumers healthy, natural and tasty Foods. The textural characteristics, exerting a strong effect on crispy and crunchy sensory characteristics, have a great impact at consumption of Dried crispy fruit. As their textural characteristics depend on both fruit maturity at processing and processing conditions, food industry is demanding nondestructive techniques which could be used for on-line/off-line sorting of fruit into classes each one more suited for obtaining a specific product. Furthermore, the textural properties of Dried Foods depend on microstructure, defined as the spatial arrangement of structural components and their interactions. Due to the microscopic complexity, unambiguous methodologies that relate quality to food microstructure do not exist today, in contrast to what already existing for several engineering materials. Hence there is the need of developing methods that measure directly the microstructural properties of Dried Foods. © 2013 Elsevier Ltd.
