The Experts below are selected from a list of 327 Experts worldwide ranked by ideXlab platform

Kaoru Kohyama - One of the best experts on this subject based on the ideXlab platform.

  • mechanical and acoustic evaluation of Potato Chip crispness using a versatile texture analyzer
    Journal of Food Engineering, 2012
    Co-Authors: Mitsuru Taniwaki, Kaoru Kohyama
    Abstract:

    Abstract The crispness of different Potato Chip samples was evaluated by uniaxial compression using a widely employed instrument. Acoustic and mechanical events were measured simultaneously during deformation and fracture of the samples at a constant speed. We particularly focused on the mechanical and acoustic characteristics in the vicinity of the major fracture point to confirm the hypothesis that the crispness of Potato Chips is perceived when they are totally fractured. The results indicated a significant correlation between the magnitudes of the force drop at the fracture point and associated sound pressure. The magnitude of the force drops at the major fracture point differed significantly among the samples, however, the results did not perfectly reflected the perceived crispness of the Potato Chip samples.

  • Mechanical and acoustic evaluation of Potato Chip crispness using a versatile texture analyzer
    Journal of Food Engineering, 2012
    Co-Authors: Mitsuru Taniwaki, Kaoru Kohyama
    Abstract:

    The crispness of different Potato Chip samples was evaluated by uniaxial compression using a widely employed instrument. Acoustic and mechanical events were measured simultaneously during deformation and fracture of the samples at a constant speed. We particularly focused on the mechanical and acoustic characteristics in the vicinity of the major fracture point to confirm the hypothesis that the crispness of Potato Chips is perceived when they are totally fractured. The results indicated a significant correlation between the magnitudes of the force drop at the fracture point and associated sound pressure. The magnitude of the force drops at the major fracture point differed significantly among the samples, however, the results did not perfectly reflected the perceived crispness of the Potato Chip samples. © 2012 Elsevier Ltd. All rights reserved.

Mitsuru Taniwaki - One of the best experts on this subject based on the ideXlab platform.

  • mechanical and acoustic evaluation of Potato Chip crispness using a versatile texture analyzer
    Journal of Food Engineering, 2012
    Co-Authors: Mitsuru Taniwaki, Kaoru Kohyama
    Abstract:

    Abstract The crispness of different Potato Chip samples was evaluated by uniaxial compression using a widely employed instrument. Acoustic and mechanical events were measured simultaneously during deformation and fracture of the samples at a constant speed. We particularly focused on the mechanical and acoustic characteristics in the vicinity of the major fracture point to confirm the hypothesis that the crispness of Potato Chips is perceived when they are totally fractured. The results indicated a significant correlation between the magnitudes of the force drop at the fracture point and associated sound pressure. The magnitude of the force drops at the major fracture point differed significantly among the samples, however, the results did not perfectly reflected the perceived crispness of the Potato Chip samples.

  • Mechanical and acoustic evaluation of Potato Chip crispness using a versatile texture analyzer
    Journal of Food Engineering, 2012
    Co-Authors: Mitsuru Taniwaki, Kaoru Kohyama
    Abstract:

    The crispness of different Potato Chip samples was evaluated by uniaxial compression using a widely employed instrument. Acoustic and mechanical events were measured simultaneously during deformation and fracture of the samples at a constant speed. We particularly focused on the mechanical and acoustic characteristics in the vicinity of the major fracture point to confirm the hypothesis that the crispness of Potato Chips is perceived when they are totally fractured. The results indicated a significant correlation between the magnitudes of the force drop at the fracture point and associated sound pressure. The magnitude of the force drops at the major fracture point differed significantly among the samples, however, the results did not perfectly reflected the perceived crispness of the Potato Chip samples. © 2012 Elsevier Ltd. All rights reserved.

Ximena Rojas - One of the best experts on this subject based on the ideXlab platform.

  • Grading of Potato Chips According to Their Sensory Quality Determined by Color
    Food and Bioprocess Technology, 2012
    Co-Authors: Franco Pedreschi, Paula Allen, Olivier Skurtys, Andrea Bunger, Ximena Rojas
    Abstract:

    Potato Chips were classified in quality categories according to their color after frying at oil temperatures (120, 140, 160, and 180 ± 1 °C) and undergoing some pre-treatments (control or unblanching, blanching, and blanching plus drying). For each oil temperature, six time intervals were considered since the beginning of the frying process until the corresponding time at which Potato slices reached a moisture content of 2%. In order to define quality categories according to the surface color, we worked with 79 frequent consumers of Potato Chips who classified the color scores of the Potato Chip photographs located in a standard color chart in the following categories: (1) desirable color, (2) still acceptable color and (3) nondesirable color. A sensory panel was formed with 12 judges who were selected according to simple tests of color ordering. This sensory panel evaluated the samples processed at different oil temperatures, frying times, and pre-treatments based on the standard color chart previously mentioned. For each measured point, the score from the color standard chart indicated for more than 50% of the panel members was selected. Finally, time-temperature modeling was achieved in order to get Potato Chip with the best color surface for the three pre-treatments tested. © 2011 Springer Science + Business Media, LLC.

  • Grading of Potato Chips According to Their Sensory Quality Determined by Color
    Food and Bioprocess Technology, 2011
    Co-Authors: Franco Pedreschi, Paula Allen, Olivier Skurtys, Andrea Bunger, Ximena Rojas
    Abstract:

    Potato Chips were classified in quality categories according to their color after frying at oil temperatures (120, 140, 160, and 180 ± 1 °C) and undergoing some pre-treatments (control or unblanching, blanching, and blanching plus drying). For each oil temperature, six time intervals were considered since the beginning of the frying process until the corresponding time at which Potato slices reached a moisture content of 2%. In order to define quality categories according to the surface color, we worked with 79 frequent consumers of Potato Chips who classified the color scores of the Potato Chip photographs located in a standard color chart in the following categories: (1) desirable color, (2) still acceptable color and (3) nondesirable color. A sensory panel was formed with 12 judges who were selected according to simple tests of color ordering. This sensory panel evaluated the samples processed at different oil temperatures, frying times, and pre-treatments based on the standard color chart previously mentioned. For each measured point, the score from the color standard chart indicated for more than 50% of the panel members was selected. Finally, time-temperature modeling was achieved in order to get Potato Chip with the best color surface for the three pre-treatments tested.

Franco Pedreschi - One of the best experts on this subject based on the ideXlab platform.

  • Quality Evaluation and Control of Potato Chips
    Computer Vision Technology for Food Quality Evaluation, 2016
    Co-Authors: Franco Pedreschi, Domingo Mery, Thierry Marique
    Abstract:

    The global consumption of Potatoes as food is shifting from fresh Potatoes to added-value, processed food products. Potatoes are processed into a great variety of products, including cooked Potatoes, par-fried Potato strips, french fries, Potato Chips, Potato starch, Potato granules, Potato flakes, and dehydrated diced Potatoes, among others. Potato Chips are very thin pieces of sliced raw Potatoes that are fried to a final oil and moisture content of ∼35% and 1.8%, respectively. In the Potato Chip industry, each batch of Potato tubers must be tested for quality before processing, and the visual aspect is, of course, of great importance. The color of Potato Chips is the first quality parameter evaluated by consumers and is critical in the acceptance of the product, even before it enters the mouth. On the other hand, acrylamide has been reported as a critical compound for human health (carcinogenic in rats) that is formed in Potatoes during frying and that is highly related to the color of the Potato Chips. Traditionally the Potato Chip color has been measured instrumentally with special devices called colorimeters. In some European factories, some computer vision systems have been testing the online evaluation of Potato Chips, allowing Chips to be sorted according to defects like black spots or blisters. Some researchers have been also working on a promising device that should be able both to classify Chips according to color and to predict acrylamide levels using neural networks. Finally, some authors have used near infrared spectroscopy (NIR) to investigate the possibilities of using online NIR monitoring of acrylamide, moisture, and oil content in Potato Chips. The objective of this chapter is to show the application of computer vision techniques to automatically study some quality attributes of Potato Chips.

  • Grading of Potato Chips According to Their Sensory Quality Determined by Color
    Food and Bioprocess Technology, 2012
    Co-Authors: Franco Pedreschi, Paula Allen, Olivier Skurtys, Andrea Bunger, Ximena Rojas
    Abstract:

    Potato Chips were classified in quality categories according to their color after frying at oil temperatures (120, 140, 160, and 180 ± 1 °C) and undergoing some pre-treatments (control or unblanching, blanching, and blanching plus drying). For each oil temperature, six time intervals were considered since the beginning of the frying process until the corresponding time at which Potato slices reached a moisture content of 2%. In order to define quality categories according to the surface color, we worked with 79 frequent consumers of Potato Chips who classified the color scores of the Potato Chip photographs located in a standard color chart in the following categories: (1) desirable color, (2) still acceptable color and (3) nondesirable color. A sensory panel was formed with 12 judges who were selected according to simple tests of color ordering. This sensory panel evaluated the samples processed at different oil temperatures, frying times, and pre-treatments based on the standard color chart previously mentioned. For each measured point, the score from the color standard chart indicated for more than 50% of the panel members was selected. Finally, time-temperature modeling was achieved in order to get Potato Chip with the best color surface for the three pre-treatments tested. © 2011 Springer Science + Business Media, LLC.

  • Grading of Potato Chips According to Their Sensory Quality Determined by Color
    Food and Bioprocess Technology, 2011
    Co-Authors: Franco Pedreschi, Paula Allen, Olivier Skurtys, Andrea Bunger, Ximena Rojas
    Abstract:

    Potato Chips were classified in quality categories according to their color after frying at oil temperatures (120, 140, 160, and 180 ± 1 °C) and undergoing some pre-treatments (control or unblanching, blanching, and blanching plus drying). For each oil temperature, six time intervals were considered since the beginning of the frying process until the corresponding time at which Potato slices reached a moisture content of 2%. In order to define quality categories according to the surface color, we worked with 79 frequent consumers of Potato Chips who classified the color scores of the Potato Chip photographs located in a standard color chart in the following categories: (1) desirable color, (2) still acceptable color and (3) nondesirable color. A sensory panel was formed with 12 judges who were selected according to simple tests of color ordering. This sensory panel evaluated the samples processed at different oil temperatures, frying times, and pre-treatments based on the standard color chart previously mentioned. For each measured point, the score from the color standard chart indicated for more than 50% of the panel members was selected. Finally, time-temperature modeling was achieved in order to get Potato Chip with the best color surface for the three pre-treatments tested.

Ni Qun - One of the best experts on this subject based on the ideXlab platform.

  • pilose asiabell root containing qi tonifying purple sweet Potato Chip and preparation method thereof
    2015
    Co-Authors: Ni Qun
    Abstract:

    The invention discloses a pilose asiabell root-containing qi tonifying purple sweet Potato Chip. The pilose asiabell root-containing qi tonifying purple sweet Potato Chip is prepared from 200-250 parts by weight of purple sweet Potato, 27-34 parts by weight of laver powder, 2-2.6 parts by weight of bletilla rhizome, 2.1-2.9 parts by weight of pilose asiabell root, 2-2.3 parts by weight of kelp, a proper amount of sodium alginate, a proper amount of carboxymethyl cellulose, a proper amount of pectin, a proper amount of a CaCl2 solution with a concentration of 0.3-0.4%, a proper amount of a citric acid solution with a concentration of 0.1-0.15%, a proper amount of table salt and a proper amount of monosodium glutamate. The pilose asiabell root-containing qi tonifying purple sweet Potato Chip retains a purple sweet Potato nutrition value to the highest level, reduces an anthocyanidin loss, has clear texture, has no oily feel, has a unique sweet Potato fragrance, and has a crisp taste. Through use of bletilla rhizome, pilose asiabell root and kelp food materials, the pilose asiabell root-containing qi tonifying purple sweet Potato Chip has health functions of supplementing middle-Jiao and boosting qi and invigorating spleen and tonifying lung.

  • herbal milk flavor purple sweet Potato Chip and preparation method thereof
    2015
    Co-Authors: Ni Qun
    Abstract:

    The invention discloses a herbal milk flavor purple sweet Potato Chip. The herbal milk flavor purple sweet Potato Chip is prepared from the following raw materials in parts by weight: 200 to 250 parts of purple sweet Potato, 15 to 18 parts of bone meal, 15 to 20 parts of hawthorn powder, 12 to 13 parts of daisy petals, 7 to 9 parts of butter, 7 to 12 parts of champagne, 15 to 16 parts of lotus seed powder, 1.8 to 2.1 parts of herba leucatis molloissimae, 0.9 to 1.3 parts of Canada Potato, 2.1 to 2.3 parts of radix isatidis, sodium alginate, cellulose glycolate, pectin, a 0.3 to 0.4 percent CaCl2 solution, a 0.1 to 0.15 percent citric acid solution, and a proper amount of salt and sodium glutamate. The herbal milk flavor purple sweet Potato Chip furthest preserves the nutritive value of the purple sweet Potato, is low in cyaniding loss, has clear textures, is crispy, has no oily feeling, has unique Potato flavor of purple Potato, and has health functions of improving eyesight, reinforcing stomach and regulating the middle warmer through the added food materials such as the herba leucatis molloissimae, the Canada Potato and the radix isatidis.