The Experts below are selected from a list of 294 Experts worldwide ranked by ideXlab platform

Liming Zhao - One of the best experts on this subject based on the ideXlab platform.

  • characterization and multivariate analysis of physical properties of processing Peaches
    Food and Bioprocess Technology, 2014
    Co-Authors: Xuan Li, Ang Zhang, Griffiths G Atungulu, Tara H Mchugh, Michael J Delwiche, Liming Zhao
    Abstract:

    Characterization of physical properties of fruits represents the first vital step to ensure optimal performance of fruit processing operations and is also a prerequisite in the development of new processing equipment. In this study, physical properties of engineering significance to processing of three popular cultivars of clingstone Peaches were evaluated, including dimensional parameters, mass, dimensional ratios, aspect ratio, elongation index, sphericity, bulk density, texture, color, and flavor. Based on these physical properties, multivariate analysis of variance (MANOVA), canonical variate analysis (CVA), principal component analysis (PCA), and partial least squares and linear discriminate analysis (PLS-LDA) were applied to qualitatively and quantitatively discriminate the cultivar difference. Results showed that the studied peach cultivars had significantly different (p < 0.05) geometric characteristics. The Peaches can be classified based on the cheek diameter (Dc) into three different size categories, including small- (Dc less than 60 mm), medium- (Dc between 60 mm and 70 mm), and large- (Dc higher than 70 mm) sized Peaches. The peach flesh firmness significantly (p < 0.05) decreased with the increase of peach size, while the pit dimensions were independent of peach size. There were no apparent distinctions in color characteristics, bulk density, and sugar content among the three cultivars. The measurements and quantitative discrimination of peach properties in this study would benefit equipment design and process innovation to enhance the processing efficiency and quality of processed Peaches.

Ammar Altemimi - One of the best experts on this subject based on the ideXlab platform.

  • ultrasound assisted extraction of phenolic compounds from Peaches and pumpkins
    PLOS ONE, 2016
    Co-Authors: Ammar Altemimi, Dennis G Watson, Ruplal Choudhary, Mallika Dasari, David A Lightfoot
    Abstract:

    The ultrasound-assisted extraction (UAE) method was used to optimize the extraction of phenolic compounds from pumpkins and Peaches. The response surface methodology (RSM) was used to study the effects of three independent variables each with three treatments. They included extraction temperatures (30, 40 and 50°C), ultrasonic power levels (30, 50 and 70%) and extraction times (10, 20 and 30 min). The optimal conditions for extractions of total phenolics from pumpkins were inferred to be a temperature of 41.45°C, a power of 44.60% and a time of 25.67 min. However, an extraction temperature of 40.99°C, power of 56.01% and time of 25.71 min was optimal for recovery of free radical scavenging activity (measured by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) reduction). The optimal conditions for peach extracts were an extraction temperature of 41.53°C, power of 43.99% and time of 27.86 min for total phenolics. However, an extraction temperature of 41.60°C, power of 44.88% and time of 27.49 min was optimal for free radical scavenging activity (judged by from DPPH reduction). Further, the UAE processes were significantly better than solvent extractions without ultrasound. By electron microscopy it was concluded that ultrasonic processing caused damage in cells for all treated samples (pumpkin, peach). However, the FTIR spectra did not show any significant changes in chemical structures caused by either ultrasonic processing or solvent extraction.

Francisco Artés - One of the best experts on this subject based on the ideXlab platform.

  • Keeping quality of cold stored Peaches using intermittent warming
    Food Research International, 1997
    Co-Authors: Juan Pablo Fernández-trujillo, Francisco Artés
    Abstract:

    Firm-breaker and firm-mature mid-season Peaches (Prunus persica L. Batsch cultivar 'Paraguayo') were stored for up to four weeks at 2°C or subjected to intermittent warming cycles of one day at 20°C every six days at 2°C. Several quality parameters were monitored during normal ripening at 20°C and weekly during storage, with and without three days of subsequent ripening at 20°C. After three cycles, intermittent warming avoided or strongly alleviated chilling injuries (particularly woolliness and lack of juiciness) especially in breaker fruit. Low temperature induced abnormal ripening in control fruit, which was detectable when chilling injury was already irreversible. In comparison to sound fruit, injured fruit showed an increased total soluble solids/titratable acidity ratio, a decrease in flesh firmness and in Hue angle flesh color during storage and an excessive loss of acidity in fruit of advanced maturity. Hue angle was a good maturity index only for sound fruit. Intermittent warming appears to maintain the quality of Peaches by acclimatizing chilled fruit to subsequent periods of chilling by allowing a gradual ripening of the fruits (softening, enhancement of ground and flesh color, and maintenance of juiciness).

Griffiths G Atungulu - One of the best experts on this subject based on the ideXlab platform.

  • characterization and multivariate analysis of physical properties of processing Peaches
    Food and Bioprocess Technology, 2014
    Co-Authors: Xuan Li, Ang Zhang, Griffiths G Atungulu, Tara H Mchugh, Michael J Delwiche, Liming Zhao
    Abstract:

    Characterization of physical properties of fruits represents the first vital step to ensure optimal performance of fruit processing operations and is also a prerequisite in the development of new processing equipment. In this study, physical properties of engineering significance to processing of three popular cultivars of clingstone Peaches were evaluated, including dimensional parameters, mass, dimensional ratios, aspect ratio, elongation index, sphericity, bulk density, texture, color, and flavor. Based on these physical properties, multivariate analysis of variance (MANOVA), canonical variate analysis (CVA), principal component analysis (PCA), and partial least squares and linear discriminate analysis (PLS-LDA) were applied to qualitatively and quantitatively discriminate the cultivar difference. Results showed that the studied peach cultivars had significantly different (p < 0.05) geometric characteristics. The Peaches can be classified based on the cheek diameter (Dc) into three different size categories, including small- (Dc less than 60 mm), medium- (Dc between 60 mm and 70 mm), and large- (Dc higher than 70 mm) sized Peaches. The peach flesh firmness significantly (p < 0.05) decreased with the increase of peach size, while the pit dimensions were independent of peach size. There were no apparent distinctions in color characteristics, bulk density, and sugar content among the three cultivars. The measurements and quantitative discrimination of peach properties in this study would benefit equipment design and process innovation to enhance the processing efficiency and quality of processed Peaches.

  • effects of infrared radiation heating on peeling performance and quality attributes of clingstone Peaches
    Lwt - Food Science and Technology, 2014
    Co-Authors: Xuan Li, Ang Zhang, Griffiths G Atungulu, Michael J Delwiche, Rebecca Milczarek, Delilah F Wood, Tina G Williams, Tara H Mchugh
    Abstract:

    Salinity and wastewater disposal problems associated with the conventional wet-lye method for peeling clingstone Peaches result in considerable negative environment impacts. The efficacy of using infrared (IR) heating as an alternative method for peach peel removal was investigated to eliminate the use of water and chemicals. Peaches sorted into three size categories were double-sided heated under IR with three emitter gaps for a range of heating times from 90 s to 180 s. Wet-lye peeling was used as a control. Results showed that 180 s IR heating for medium sized Peaches under an emitter gap of 90 mm yielded 84 mm

Xuan Li - One of the best experts on this subject based on the ideXlab platform.

  • characterization and multivariate analysis of physical properties of processing Peaches
    Food and Bioprocess Technology, 2014
    Co-Authors: Xuan Li, Ang Zhang, Griffiths G Atungulu, Tara H Mchugh, Michael J Delwiche, Liming Zhao
    Abstract:

    Characterization of physical properties of fruits represents the first vital step to ensure optimal performance of fruit processing operations and is also a prerequisite in the development of new processing equipment. In this study, physical properties of engineering significance to processing of three popular cultivars of clingstone Peaches were evaluated, including dimensional parameters, mass, dimensional ratios, aspect ratio, elongation index, sphericity, bulk density, texture, color, and flavor. Based on these physical properties, multivariate analysis of variance (MANOVA), canonical variate analysis (CVA), principal component analysis (PCA), and partial least squares and linear discriminate analysis (PLS-LDA) were applied to qualitatively and quantitatively discriminate the cultivar difference. Results showed that the studied peach cultivars had significantly different (p < 0.05) geometric characteristics. The Peaches can be classified based on the cheek diameter (Dc) into three different size categories, including small- (Dc less than 60 mm), medium- (Dc between 60 mm and 70 mm), and large- (Dc higher than 70 mm) sized Peaches. The peach flesh firmness significantly (p < 0.05) decreased with the increase of peach size, while the pit dimensions were independent of peach size. There were no apparent distinctions in color characteristics, bulk density, and sugar content among the three cultivars. The measurements and quantitative discrimination of peach properties in this study would benefit equipment design and process innovation to enhance the processing efficiency and quality of processed Peaches.

  • effects of infrared radiation heating on peeling performance and quality attributes of clingstone Peaches
    Lwt - Food Science and Technology, 2014
    Co-Authors: Xuan Li, Ang Zhang, Griffiths G Atungulu, Michael J Delwiche, Rebecca Milczarek, Delilah F Wood, Tina G Williams, Tara H Mchugh
    Abstract:

    Salinity and wastewater disposal problems associated with the conventional wet-lye method for peeling clingstone Peaches result in considerable negative environment impacts. The efficacy of using infrared (IR) heating as an alternative method for peach peel removal was investigated to eliminate the use of water and chemicals. Peaches sorted into three size categories were double-sided heated under IR with three emitter gaps for a range of heating times from 90 s to 180 s. Wet-lye peeling was used as a control. Results showed that 180 s IR heating for medium sized Peaches under an emitter gap of 90 mm yielded 84 mm