The Experts below are selected from a list of 207 Experts worldwide ranked by ideXlab platform
Heinz Dieter Isengard - One of the best experts on this subject based on the ideXlab platform.
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Rapid moisture measurement with microwave resonance technology in infant formulas
Journal of Agroalimentary Processes and Technologies, 2009Co-Authors: Georg Merkh, M. Dambacher, Heinz Dieter IsengardAbstract:Besides breast milk, infant formula is the only other milk product that the medical community considers nutritionally acceptable for infants under the age of one year. Water content is a very important value for the quality especially for the physical, microbial and shelf-life properties of a product. Accurate and rapid measuring of water or moisture content is the basis for producing dried Powdered Food like infant formula. For this purpose different methods, for example NIR spectroscopy or microwave resonance technology, can be used. Microwave resonance technology is a non-destructive, non-chemical and very fast method to determine moisture in various kinds of Food. For measuring moisture, a low-energy microwave field is generated which shows a sensor specific resonance. Solid products and water molecules that are brought into the microwave field influence the resonance frequency and the resonance bandwidth. Because of their dipole property, the free water molecules permanently realign with the alternating field and so absorb energy. Frequency shift and attenuation of the resonance are measured and converted into a moisture value that is independent of varying product density. To achieve accurate results with this method it is important to calibrate correctly with an adequate reference method. This was done by different methods like oven drying, volumetric Karl-Fischer-Titration and an automatic Karl-Fischer-Titration heating oven. Depending on the kind of infant formula it is possible to calibrate the microwave resonance device with these different methods.
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water an important parameter for the preparation and proper use of certified reference materials
Food Chemistry, 2006Co-Authors: S. Yazgan, Franz Ulberth, Alexander Bernreuther, Heinz Dieter IsengardAbstract:Abstract Property values of Powdered certified reference materials (CRMs) are very often related to dry mass. The dry mass is indirectly determined by measuring the moisture content of the sample. The most commonly used methods are the drying oven method and the Karl Fischer titration (KFT). It is well known that these two methods may give different values for the moisture/water content. In this study thermogravimetry was used to simulate the drying oven method and to investigate the reasons of the differences between both moisture/water content determination methods. A mass spectrometer coupled to a thermobalance (TGMS) added further useful information regarding the release of volatile substances and the decomposition of the material during the drying process. The relative humidity of the laboratory may influence the water content of Powdered CRMs because of their more or less pronounced tendency to take up water (hygroscopicity). This fact can lead to biased property values. The water adsorption kinetics and the water uptake capacity vary, depending on the constitution of the sample. This was studied analysing several Powdered Food CRMs and individual constituents thereof. The speed of water uptake and the water uptake capacity were described using an exponential function. The findings have consequences both for the producer and for the user of certified reference materials.
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Water - An important parameter for the preparation and proper use of certified reference materials
Food Chemistry, 2006Co-Authors: S. Yazgan, Franz Ulberth, Alexander Bernreuther, Heinz Dieter IsengardAbstract:Property values of Powdered certified reference materials (CRMs) are very often related to dry mass. The dry mass is indirectly determined by measuring the moisture content of the sample. The most commonly used methods are the drying oven method and the Karl Fischer titration (KFT). It is well known that these two methods may give different values for the moisture/water content. In this study thermogravimetry was used to simulate the drying oven method and to investigate the reasons of the differences between both moisture/water content determination methods. A mass spectrometer coupled to a thermobalance (TGMS) added further useful information regarding the release of volatile substances and the decomposition of the material during the drying process. The relative humidity of the laboratory may influence the water content of Powdered CRMs because of their more or less pronounced tendency to take up water (hygroscopicity). This fact can lead to biased property values. The water adsorption kinetics and the water uptake capacity vary, depending on the constitution of the sample. This was studied analysing several Powdered Food CRMs and individual constituents thereof. The speed of water uptake and the water uptake capacity were described using an exponential function. The findings have consequences both for the producer and for the user of certified reference materials. © 2005 Elsevier Ltd. All rights reserved.
Santosh Lohumi - One of the best experts on this subject based on the ideXlab platform.
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improving sensitivity in raman imaging for thin layered and Powdered Food analysis utilizing a reflection mirror
Sensors, 2019Co-Authors: Santosh LohumiAbstract:Raman imaging has been proven to be a powerful analytical technique for the characterization and visualization of chemical components in a range of products, particularly in the Food and pharmaceutical industries. The conventional backscattering Raman imaging technique for the spatial analysis of a deep layer suffers from the presence of intense fluorescent and Raman signals originating from the surface layer which mask the weaker subsurface signals. Here, we demonstrated the application of a new reflection amplifying method using a background mirror as a sample holder to increase the Raman signals from a deep layer. The approach is conceptually demonstrated on enhancing the Raman signals from the subsurface layer. Results show that when bilayer samples are scanned on a reflection mirror, the average signals increase 1.62 times for the intense band at 476 cm−1 of starch powder, and average increases of 2.04 times (for the band at 672 cm−1) for a subsurface layer of high Raman sensitive melamine powder under a 1 mm thick teflon sheet. The method was then applied successfully to detect noninvasively the presence of small polystyrene pieces buried under a 2 mm thick layer of Food powder (a case of Powdered Food adulteration) which otherwise are inaccessible to conventional backscattering Raman imaging. In addition, the increase in the Raman signal to noise ratio when measuring samples on a mirror is an important feature in many applications where high-throughput imaging is of interest. This concept is also applicable in an analogous manner to other disciplines, such as pharmaceutical where the Raman signals from deeper zones are typically, substantially diluted due to the interference from the surface layer.
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calibration and testing of a raman hyperspectral imaging system to reveal Powdered Food adulteration
PLOS ONE, 2018Co-Authors: Santosh Lohumi, Lalit Mohan Kandpal, A RahmanAbstract:The potential adulteration of Foodstuffs has led to increasing concern regarding Food safety and security, in particular for Powdered Food products where cheap ground materials or hazardous chemicals can be added to increase the quantity of powder or to obtain the desired aesthetic quality. Due to the resulting potential health threat to consumers, the development of a fast, label-free, and non-invasive technique for the detection of adulteration over a wide range of Food products is necessary. We therefore report the development of a rapid Raman hyperspectral imaging technique for the detection of Food adulteration and for authenticity analysis. The Raman hyperspectral imaging system comprises of a custom designed laser illumination system, sensing module, and a software interface. Laser illumination system generates a 785 nm laser line of high power, and the Gaussian like intensity distribution of laser beam is shaped by incorporating an engineered diffuser. The sensing module utilize Rayleigh filters, imaging spectrometer, and detector for collection of the Raman scattering signals along the laser line. A custom-built software to acquire Raman hyperspectral images which also facilitate the real time visualization of Raman chemical images of scanned samples. The developed system was employed for the simultaneous detection of Sudan dye and Congo red dye adulteration in paprika powder, and benzoyl peroxide and alloxan monohydrate adulteration in wheat flour at six different concentrations (w/w) from 0.05 to 1%. The collected Raman imaging data of the adulterated samples were analyzed to visualize and detect the adulterant concentrations by generating a binary image for each individual adulterant material. The results obtained based on the Raman chemical images of adulterants showed a strong correlation (R>0.98) between added and pixel based calculated concentration of adulterant materials. This developed Raman imaging system thus, can be considered as a powerful analytical technique for the quality and authenticity analysis of Food products.
Roger Ruan - One of the best experts on this subject based on the ideXlab platform.
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evaluation of cronobacter sakazakii inactivation and physicochemical property changes of non fat dry milk powder by cold atmospheric plasma
Food Chemistry, 2019Co-Authors: Dongjie Chen, Paul Chen, Chi Chen, Peng Peng, Nan Zhou, Yanling Cheng, Roger RuanAbstract:Abstract Cronobacter sakazakii can cause life-threatening infections in neonates. Exposure to contaminated Powdered Food, especially milk powder, is a major route for C. sakazakii infection. Cold atmospheric plasma (CAP) is well known as a non-thermal method for inactivating microbial pathogens. This study evaluates the effectiveness of CAP on C. sakazakii in non-fat dry milk (NFDM) powder using a fluidized reaction system. The CAP treatments for 20–120 s led to 1.17–3.27 log10 reductions of C. sakazakii. C. sakazakii inactivation increased with increasing flow rate from 8 to 20 L/min. In terms of quality attributes of NFDM after the CAP treatments, no noticeable color changes (ΔE
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Evaluation of Methods for Inoculating Dry Powder Foods with Salmonella enterica, Enterococcus faecium, or Cronobacter sakazakii.
Journal of Food Protection, 2019Co-Authors: Justin Wiertzema, Christian Borchardt, Anna K. Beckstrom, Paul Chen, Chi Chen, Zata M Vickers, Joellen M. Feirtag, Roger RuanAbstract:ABSTRACT Salmonella and Cronobacter are two bacteria of concern in Powdered Food ingredients with low water activity, due to their ability to remain viable for long periods of time. There is great ...
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Effects of intense pulsed light on Cronobacter sakazakii and Salmonella surrogate Enterococcus faecium inoculated in different Powdered Foods
Food Chemistry, 2019Co-Authors: Dongjie Chen, Paul Chen, Chi Chen, Peng Peng, Yanling Cheng, Yunpu Wang, Yiwei Ma, Erik Anderson, Roger RuanAbstract:Abstract Cronobacter sakazakii and Salmonella spp. are Foodborne pathogens associated with low moisture Foods. An intense pulsed light (IPL) system is being developed as an alternative novel method to pasteurize Powdered Food. The aim of the study is to investigate the microorganism inactivation in different Powdered Foods and a variety of related variables using a vibratory-assisted IPL system. The results showed that C. sakazakii on non-fat dry milk (NFDM), wheat flour, and egg white powder were significantly inactivated by 5.27, 4.92, and 5.30 log10 CFU/g, respectively, after 3 or 4 passes of IPL treatments. For decontamination of E. faecium, 3–4 passes of IPL treatments reduced the E. faecium level on NFDM, wheat flour, and egg white by 3.67, 2.79, 2.74 log10 CFU/g, respectively. These results demonstrated that the enhanced microbiological inactivation can be achieved using this vibratory-assisted IPL system after multiple passes.
S. Yazgan - One of the best experts on this subject based on the ideXlab platform.
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water an important parameter for the preparation and proper use of certified reference materials
Food Chemistry, 2006Co-Authors: S. Yazgan, Franz Ulberth, Alexander Bernreuther, Heinz Dieter IsengardAbstract:Abstract Property values of Powdered certified reference materials (CRMs) are very often related to dry mass. The dry mass is indirectly determined by measuring the moisture content of the sample. The most commonly used methods are the drying oven method and the Karl Fischer titration (KFT). It is well known that these two methods may give different values for the moisture/water content. In this study thermogravimetry was used to simulate the drying oven method and to investigate the reasons of the differences between both moisture/water content determination methods. A mass spectrometer coupled to a thermobalance (TGMS) added further useful information regarding the release of volatile substances and the decomposition of the material during the drying process. The relative humidity of the laboratory may influence the water content of Powdered CRMs because of their more or less pronounced tendency to take up water (hygroscopicity). This fact can lead to biased property values. The water adsorption kinetics and the water uptake capacity vary, depending on the constitution of the sample. This was studied analysing several Powdered Food CRMs and individual constituents thereof. The speed of water uptake and the water uptake capacity were described using an exponential function. The findings have consequences both for the producer and for the user of certified reference materials.
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Water - An important parameter for the preparation and proper use of certified reference materials
Food Chemistry, 2006Co-Authors: S. Yazgan, Franz Ulberth, Alexander Bernreuther, Heinz Dieter IsengardAbstract:Property values of Powdered certified reference materials (CRMs) are very often related to dry mass. The dry mass is indirectly determined by measuring the moisture content of the sample. The most commonly used methods are the drying oven method and the Karl Fischer titration (KFT). It is well known that these two methods may give different values for the moisture/water content. In this study thermogravimetry was used to simulate the drying oven method and to investigate the reasons of the differences between both moisture/water content determination methods. A mass spectrometer coupled to a thermobalance (TGMS) added further useful information regarding the release of volatile substances and the decomposition of the material during the drying process. The relative humidity of the laboratory may influence the water content of Powdered CRMs because of their more or less pronounced tendency to take up water (hygroscopicity). This fact can lead to biased property values. The water adsorption kinetics and the water uptake capacity vary, depending on the constitution of the sample. This was studied analysing several Powdered Food CRMs and individual constituents thereof. The speed of water uptake and the water uptake capacity were described using an exponential function. The findings have consequences both for the producer and for the user of certified reference materials. © 2005 Elsevier Ltd. All rights reserved.
Franz Ulberth - One of the best experts on this subject based on the ideXlab platform.
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water an important parameter for the preparation and proper use of certified reference materials
Food Chemistry, 2006Co-Authors: S. Yazgan, Franz Ulberth, Alexander Bernreuther, Heinz Dieter IsengardAbstract:Abstract Property values of Powdered certified reference materials (CRMs) are very often related to dry mass. The dry mass is indirectly determined by measuring the moisture content of the sample. The most commonly used methods are the drying oven method and the Karl Fischer titration (KFT). It is well known that these two methods may give different values for the moisture/water content. In this study thermogravimetry was used to simulate the drying oven method and to investigate the reasons of the differences between both moisture/water content determination methods. A mass spectrometer coupled to a thermobalance (TGMS) added further useful information regarding the release of volatile substances and the decomposition of the material during the drying process. The relative humidity of the laboratory may influence the water content of Powdered CRMs because of their more or less pronounced tendency to take up water (hygroscopicity). This fact can lead to biased property values. The water adsorption kinetics and the water uptake capacity vary, depending on the constitution of the sample. This was studied analysing several Powdered Food CRMs and individual constituents thereof. The speed of water uptake and the water uptake capacity were described using an exponential function. The findings have consequences both for the producer and for the user of certified reference materials.
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Water - An important parameter for the preparation and proper use of certified reference materials
Food Chemistry, 2006Co-Authors: S. Yazgan, Franz Ulberth, Alexander Bernreuther, Heinz Dieter IsengardAbstract:Property values of Powdered certified reference materials (CRMs) are very often related to dry mass. The dry mass is indirectly determined by measuring the moisture content of the sample. The most commonly used methods are the drying oven method and the Karl Fischer titration (KFT). It is well known that these two methods may give different values for the moisture/water content. In this study thermogravimetry was used to simulate the drying oven method and to investigate the reasons of the differences between both moisture/water content determination methods. A mass spectrometer coupled to a thermobalance (TGMS) added further useful information regarding the release of volatile substances and the decomposition of the material during the drying process. The relative humidity of the laboratory may influence the water content of Powdered CRMs because of their more or less pronounced tendency to take up water (hygroscopicity). This fact can lead to biased property values. The water adsorption kinetics and the water uptake capacity vary, depending on the constitution of the sample. This was studied analysing several Powdered Food CRMs and individual constituents thereof. The speed of water uptake and the water uptake capacity were described using an exponential function. The findings have consequences both for the producer and for the user of certified reference materials. © 2005 Elsevier Ltd. All rights reserved.