The Experts below are selected from a list of 151185 Experts worldwide ranked by ideXlab platform
M A Karim - One of the best experts on this subject based on the ideXlab platform.
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fundamental understanding of cellular water transport process in bio Food Material during drying
Scientific Reports, 2018Co-Authors: Szilvia Anett Nagy, Md Imran H Khan, Troy W Farrell, M A KarimAbstract:Bio-Food Materials are heterogeneous in structure with cellular diversity, where the majority of the water is located in the intracellular spaces. Understanding of the nature of the microscopic behaviour of water transport is crucial to enhance the energy efficiency in Food processing and obtain the better quality of processed Food. In this research, apoplastic and symplastic transport of cellular water in the bio-Food Material during drying was investigated using 1H-NMR-T2 relaxometry. We found that intracellular water (ICW) migrates from intracellular spaces to the intercellular spaces by progressive rupturing the cell membranes while drying at a higher temperatures (60 °C–70 °C). In this case, apoplastic process dominates the transport process. However, at lower temperature (45 °C), cell membranes do not rupture and therefore ICW migrates from cell to the neighbouring cell through micro-capillaries, where the symplastic process dominates the mass transfer at different stages of drying.
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Cellular water distribution, transport, and its investigation methods for plant-based Food Material
Food research international (Ottawa Ont.), 2017Co-Authors: Imran H Khan, M A KarimAbstract:Heterogeneous and hygroscopic characteristics of plant-based Food Material make it complex in structure, and therefore water distribution in its different cellular environments is very complex. There are three different cellular environments, namely the intercellular environment, the intracellular environment, and the cell wall environment inside the Food structure. According to the bonding strength, intracellular water is defined as loosely bound water, cell wall water is categorized as strongly bound water, and intercellular water is known as free water (FW). During Food drying, optimization of the heat and mass transfer process is crucial for the energy efficiency of the process and the quality of the product. For optimizing heat and mass transfer during Food processing, understanding these three types of waters (strongly bound, loosely bound, and free water) in plant-based Food Material is essential. However, there are few studies that investigate cellular level water distribution and transport. As there is no direct method for determining the cellular level water distributions, various indirect methods have been applied to investigate the cellular level water distribution, and there is, as yet, no consensus on the appropriate method for measuring cellular level water in plant-based Food Material. Therefore, the main aim of this paper is to present a comprehensive review on the available methods to investigate the cellular level water, the characteristics of water at different cellular levels and its transport mechanism during drying. The effect of bound water transport on quality of Food product is also discussed. This review article presents a comparative study of different methods that can be applied to investigate cellular water such as nuclear magnetic resonance (NMR), bioelectric impedance analysis (BIA), differential scanning calorimetry (DSC), and dilatometry. The article closes with a discussion of current challenges to investigating cellular water.
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Investigation of bound and free water in plant-based Food Material using NMR T2 relaxometry
Innovative Food Science & Emerging Technologies, 2016Co-Authors: Imran H Khan, Szilvia Anett Nagy, Mohammad Uzzal Hossain Joardder, R. Mark Wellard, M A KarimAbstract:Plant-based Food Materials are porous and hygroscopic in nature; therefore, it contains three water environments, namely, intercellular, intracellular water and cell wall water. The intercellular water is known as capillary water or free water which is less constrained than intracellular water, considered as loosely bound water (LBW), and cell wall water, which is recognised as strongly bound (SBW). During Food processing such as drying, frying, heating and cooking, optimisation of heat and mass transfer is crucial. The existing heat and mass transfer models for Food processing are developed based on the concept that all of the water inside the Food Material is bulk water, which can act as free water that can be easily transported. This simplistic assumption has been made due to a lack of sufficient data to enable consideration of the proportion of free and bound water in plant-based Food Materials. Therefore, the aim of the present study is to investigate the proportion of different types of water such as free, LBW and SBW in 11 different plant-based Food Materials. The water proportion was investigated using 1H NMR T2 relaxometry. The experimental results uncovers that plant-based Food Materials contain about 80 to 92% LBW, 6 to 16% free water and only about 1 to 6% SBW. This investigation also confirms that among the five different fruits, kiwi contains the lowest percentage of LBW while Apple contains the highest percentage of LBW. Among the vegetables, eggplant comprises the largest amount of LBW while cucumber contains least amount of SBW. An attempt was made to establish a relationship between physical properties of fruits and vegetables and the proportion of the different types of water. Interestingly, it was found that SBW strongly depends on the proportion of solid in the sample tissue whereas FW depends on the porosity of the Material.
Imran H Khan - One of the best experts on this subject based on the ideXlab platform.
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experimental investigation of bound and free water transport process during drying of hygroscopic Food Material
International Journal of Thermal Sciences, 2017Co-Authors: Imran H Khan, Mark R Wellard, Szilvia Anett Nagy, Mohammad Uzzal Hossain JoardderAbstract:Hygroscopic Food Materials contain free (FW) and bound (BW) water in different cellular environments. In-depth understanding of the mechanisms of moisture migration from different cellular environments during drying is crucial for optimising heat and mass transfer as well as for obtaining better quality dried Foods. Therefore, the main aim of the present work is to investigate the transportation mechanisms of FW and BW during drying. Experiments were performed on the potato tissue using 1H-NMR T2 relaxometry to uncover the mechanisms involved in FW and BW transportation. The results have confirmed the view that BW migrates after the rupture of the cell membranes. It is interesting to highlight that the cell membranes rupture at different stages of drying rather than collapsing at one time. The membrane collapse depends predominantly on the penetration rate of heat energy and the pressure gradient between intracellular and intercellular environments. All test results suggest that most of the cell membranes rupture at the middle stage of drying where the moisture content is about 2–4 kg/kg (db.). Furthermore, the moisture distribution profile confirmed that some moisture remained around the centre of the dried sample although the surface of the sample became dry.
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Cellular water distribution, transport, and its investigation methods for plant-based Food Material
Food research international (Ottawa Ont.), 2017Co-Authors: Imran H Khan, M A KarimAbstract:Heterogeneous and hygroscopic characteristics of plant-based Food Material make it complex in structure, and therefore water distribution in its different cellular environments is very complex. There are three different cellular environments, namely the intercellular environment, the intracellular environment, and the cell wall environment inside the Food structure. According to the bonding strength, intracellular water is defined as loosely bound water, cell wall water is categorized as strongly bound water, and intercellular water is known as free water (FW). During Food drying, optimization of the heat and mass transfer process is crucial for the energy efficiency of the process and the quality of the product. For optimizing heat and mass transfer during Food processing, understanding these three types of waters (strongly bound, loosely bound, and free water) in plant-based Food Material is essential. However, there are few studies that investigate cellular level water distribution and transport. As there is no direct method for determining the cellular level water distributions, various indirect methods have been applied to investigate the cellular level water distribution, and there is, as yet, no consensus on the appropriate method for measuring cellular level water in plant-based Food Material. Therefore, the main aim of this paper is to present a comprehensive review on the available methods to investigate the cellular level water, the characteristics of water at different cellular levels and its transport mechanism during drying. The effect of bound water transport on quality of Food product is also discussed. This review article presents a comparative study of different methods that can be applied to investigate cellular water such as nuclear magnetic resonance (NMR), bioelectric impedance analysis (BIA), differential scanning calorimetry (DSC), and dilatometry. The article closes with a discussion of current challenges to investigating cellular water.
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Investigation of bound and free water in plant-based Food Material using NMR T2 relaxometry
Innovative Food Science & Emerging Technologies, 2016Co-Authors: Imran H Khan, Szilvia Anett Nagy, Mohammad Uzzal Hossain Joardder, R. Mark Wellard, M A KarimAbstract:Plant-based Food Materials are porous and hygroscopic in nature; therefore, it contains three water environments, namely, intercellular, intracellular water and cell wall water. The intercellular water is known as capillary water or free water which is less constrained than intracellular water, considered as loosely bound water (LBW), and cell wall water, which is recognised as strongly bound (SBW). During Food processing such as drying, frying, heating and cooking, optimisation of heat and mass transfer is crucial. The existing heat and mass transfer models for Food processing are developed based on the concept that all of the water inside the Food Material is bulk water, which can act as free water that can be easily transported. This simplistic assumption has been made due to a lack of sufficient data to enable consideration of the proportion of free and bound water in plant-based Food Materials. Therefore, the aim of the present study is to investigate the proportion of different types of water such as free, LBW and SBW in 11 different plant-based Food Materials. The water proportion was investigated using 1H NMR T2 relaxometry. The experimental results uncovers that plant-based Food Materials contain about 80 to 92% LBW, 6 to 16% free water and only about 1 to 6% SBW. This investigation also confirms that among the five different fruits, kiwi contains the lowest percentage of LBW while Apple contains the highest percentage of LBW. Among the vegetables, eggplant comprises the largest amount of LBW while cucumber contains least amount of SBW. An attempt was made to establish a relationship between physical properties of fruits and vegetables and the proportion of the different types of water. Interestingly, it was found that SBW strongly depends on the proportion of solid in the sample tissue whereas FW depends on the porosity of the Material.
Nathalie Gontard - One of the best experts on this subject based on the ideXlab platform.
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effective moisture diffusivity modelling versus Food structure and hygroscopicity
Food Chemistry, 2008Co-Authors: Elisabeth Roca, Valérie Guillard, Bertrand Broyart, Stephane Guilbert, Nathalie GontardAbstract:Effective moisture diffusivities(D-eff) for model Food systems presenting distinct structure and water sensibility were identified at various levels of hydration. Experimental moisture sorption kinetics with a controlled atmosphere microbalance were analyzed using distinct Fickian models with specific assumptions. Taking into account the deformation and the external resistance to mass transfer, higher values of D-eff were identified specially for hygroscopic dense products in the range of high water activity. The difference of impact of the model assumptions on D-eff depending on the investigated water activity range and Food Material was related to the structure and the equilibrium moisture sorption properties.
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Effective moisture diffusivity modelling versus Food structure and hygroscopicity
Food Chemistry, 2006Co-Authors: Valérie Guillard, Bertrand Broyart, Stephane Guilbert, Nathalie GontardAbstract:Effective moisture diffusivities(D-eff) for model Food systems presenting distinct structure and water sensibility were identified at various levels of hydration. Experimental moisture sorption kinetics with a controlled atmosphere microbalance were analyzed using distinct Fickian models with specific assumptions. Taking into account the deformation and the external resistance to mass transfer, higher values of D-eff were identified specially for hygroscopic dense products in the range of high water activity. The difference of impact of the model assumptions on D-eff depending on the investigated water activity range and Food Material was related to the structure and the equilibrium moisture sorption properties.
Szilvia Anett Nagy - One of the best experts on this subject based on the ideXlab platform.
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fundamental understanding of cellular water transport process in bio Food Material during drying
Scientific Reports, 2018Co-Authors: Szilvia Anett Nagy, Md Imran H Khan, Troy W Farrell, M A KarimAbstract:Bio-Food Materials are heterogeneous in structure with cellular diversity, where the majority of the water is located in the intracellular spaces. Understanding of the nature of the microscopic behaviour of water transport is crucial to enhance the energy efficiency in Food processing and obtain the better quality of processed Food. In this research, apoplastic and symplastic transport of cellular water in the bio-Food Material during drying was investigated using 1H-NMR-T2 relaxometry. We found that intracellular water (ICW) migrates from intracellular spaces to the intercellular spaces by progressive rupturing the cell membranes while drying at a higher temperatures (60 °C–70 °C). In this case, apoplastic process dominates the transport process. However, at lower temperature (45 °C), cell membranes do not rupture and therefore ICW migrates from cell to the neighbouring cell through micro-capillaries, where the symplastic process dominates the mass transfer at different stages of drying.
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experimental investigation of bound and free water transport process during drying of hygroscopic Food Material
International Journal of Thermal Sciences, 2017Co-Authors: Imran H Khan, Mark R Wellard, Szilvia Anett Nagy, Mohammad Uzzal Hossain JoardderAbstract:Hygroscopic Food Materials contain free (FW) and bound (BW) water in different cellular environments. In-depth understanding of the mechanisms of moisture migration from different cellular environments during drying is crucial for optimising heat and mass transfer as well as for obtaining better quality dried Foods. Therefore, the main aim of the present work is to investigate the transportation mechanisms of FW and BW during drying. Experiments were performed on the potato tissue using 1H-NMR T2 relaxometry to uncover the mechanisms involved in FW and BW transportation. The results have confirmed the view that BW migrates after the rupture of the cell membranes. It is interesting to highlight that the cell membranes rupture at different stages of drying rather than collapsing at one time. The membrane collapse depends predominantly on the penetration rate of heat energy and the pressure gradient between intracellular and intercellular environments. All test results suggest that most of the cell membranes rupture at the middle stage of drying where the moisture content is about 2–4 kg/kg (db.). Furthermore, the moisture distribution profile confirmed that some moisture remained around the centre of the dried sample although the surface of the sample became dry.
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Investigation of bound and free water in plant-based Food Material using NMR T2 relaxometry
Innovative Food Science & Emerging Technologies, 2016Co-Authors: Imran H Khan, Szilvia Anett Nagy, Mohammad Uzzal Hossain Joardder, R. Mark Wellard, M A KarimAbstract:Plant-based Food Materials are porous and hygroscopic in nature; therefore, it contains three water environments, namely, intercellular, intracellular water and cell wall water. The intercellular water is known as capillary water or free water which is less constrained than intracellular water, considered as loosely bound water (LBW), and cell wall water, which is recognised as strongly bound (SBW). During Food processing such as drying, frying, heating and cooking, optimisation of heat and mass transfer is crucial. The existing heat and mass transfer models for Food processing are developed based on the concept that all of the water inside the Food Material is bulk water, which can act as free water that can be easily transported. This simplistic assumption has been made due to a lack of sufficient data to enable consideration of the proportion of free and bound water in plant-based Food Materials. Therefore, the aim of the present study is to investigate the proportion of different types of water such as free, LBW and SBW in 11 different plant-based Food Materials. The water proportion was investigated using 1H NMR T2 relaxometry. The experimental results uncovers that plant-based Food Materials contain about 80 to 92% LBW, 6 to 16% free water and only about 1 to 6% SBW. This investigation also confirms that among the five different fruits, kiwi contains the lowest percentage of LBW while Apple contains the highest percentage of LBW. Among the vegetables, eggplant comprises the largest amount of LBW while cucumber contains least amount of SBW. An attempt was made to establish a relationship between physical properties of fruits and vegetables and the proportion of the different types of water. Interestingly, it was found that SBW strongly depends on the proportion of solid in the sample tissue whereas FW depends on the porosity of the Material.
Min Zhang - One of the best experts on this subject based on the ideXlab platform.
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3d Food printing technologies and factors affecting printing precision
2019Co-Authors: Zhenbin Liu, Min ZhangAbstract:Abstract Three-dimensional (3D) Food printing has being widely investigated in the Food sector over recent years due to its multiple advantages such as customized Food designs, personalized nutrition, simplifying the supply chain, and broadening of the available Food Material. Accurate and precise printing is critical for successful and smooth printing. To realize an accurate and precise printing process, the following aspects should be investigated considerably: self-supporting mechanism, process parameters, Materials, properties and pretreatment and postprocessing methods.
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Investigation on fish surimi gel as promising Food Material for 3D printing
Journal of Food Engineering, 2018Co-Authors: Lin Wang, Min Zhang, Chaohui YangAbstract:This paper presents the development of a new 3D printing Food constructs based on fish surimi gel system. This study investigated the influence of NaCl addition on rheological property, gel strength, water holding capacity (WHC), water distribution and microstructure of surimi gel to be used as a Material for 3D printing. The obtained results from rheological studies showed that the surimi gels made with 1.5 g NaCl/100 g surimi mixture can be used for 3D printing. NaCl addition is helpful for the slurry to flow out from the nozzle in time and then get viscous post-deposition for holding its shape. Moreover, the effects of the printing parameters on the geometrical accuracy and dimension of the printed surimi gel were also studied. In this particular printing system, the 2.0 mm nozzle diameter, 5.0 mm nozzle height, 28 mm/s nozzle moving speed and 0.003 cm3/s extrusion rate were the optimal parameters to print 3D samples with fine resolution, better matching with the target geometry, fewer point defects and no compressed deformation. The overall results suggested that the 3D printing based on surimi gel system is a promising method for producing complexed-shape Food patterns.
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Investigation on lemon juice gel as Food Material for 3D printing and optimization of printing parameters
LWT - Food Science and Technology, 2018Co-Authors: Fanli Yang, Min Zhang, Yaping LiuAbstract:The aim of this paper is to develop a new 3D printing Food constructs based on lemon juice gel system. We investigated the effect of potato starch (10, 12.5, 15, 17.5 and 20 g/100 g) on the rheological properties and mechanical properties of lemon juice gels. Besides, the influence of printing parameters (nozzle height, nozzle diameter, extrusion rate and nozzle movement speed) on the quality of printed products were also studied. The results show that it is suitable to make the size of the nozzle height the same with that of the nozzle diameter, which could not be regarded as a key factor that affects print quality. An equation is proposed to explain the relationship between extrusion rate, nozzle diameter and nozzle movement speed. In this printing system, the 1 mm nozzle diameter, 24 mm3/s extrusion rate and 30 mm/s nozzle movement speed were found to be the optimal parameters to print 3D constructs matching the target geometry with fine resolution, more smooth surface texture, and fewer point defects with no compressed deformation.