Food Physics最新文献

Deep learning model for precise and rapid prediction of tomato maturity based on image recognition 基于图像识别的番茄成熟度精确快速预测的深度学习模型

Food Physics Pub Date : 2025-07-12 DOI: 10.1016/j.foodp.2025.100060

Muhammad Waseem , Muhammad Muzzammil Sajjad , Laraib Haider Naqvi , Yaqoob Majeed , Tanzeel Ur Rehman , Tayyaba Nadeem

{"title":"Deep learning model for precise and rapid prediction of tomato maturity based on image recognition","authors":"Muhammad Waseem , Muhammad Muzzammil Sajjad , Laraib Haider Naqvi , Yaqoob Majeed , Tanzeel Ur Rehman , Tayyaba Nadeem","doi":"10.1016/j.foodp.2025.100060","DOIUrl":"10.1016/j.foodp.2025.100060","url":null,"abstract":"<div><div>Tomato maturity plays a pivotal role in optimizing harvest timing and ensuring product quality, but current methods struggle to achieve high accuracy along computational efficiency simultaneously. Existing deep learning approaches, while accurate, are often too computationally demanding for practical use in resource-constrained agricultural settings. In contrast, simpler techniques fail to capture the nuanced features needed for precise classification. This study aims to develop a computationally efficient tomato classification model using the ResNet-18 architecture optimized through transfer learning, pruning, and quantization techniques. Our objective is to address the dual challenge of maintaining high accuracy while enabling real-time performance on low-power edge devices. Then, these models were deployed on an edge device to investigate their performance for tomato maturity classification. The quantized model achieved an accuracy of 97.81 %, offering superior efficiency with an average classification time of 0.000975 s per image. The pruned and auto-tuned model also demonstrated significant improvements in deployment metrics, further highlighting the benefits of optimization techniques. These results underscore the potential for a balanced solution that meets the accuracy and efficiency demands of modern agricultural production, paving the way for practical, real-world deployment in resource-limited environments.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100060"},"PeriodicalIF":0.0,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rice seed integrity evaluation: Developing a rapid onsite system to check seed fraud using a portable NIR spectroscopic device coupled with smartphone technology 水稻种子完整性评估：利用便携式近红外光谱设备与智能手机技术相结合，开发一种快速的现场系统来检查种子欺诈

Food Physics Pub Date : 2025-07-11 DOI: 10.1016/j.foodp.2025.100059

Ernest Teye , Charles Lloyd Yeboah Amuah , Vida Gyimah Boadu , Kwadwo Anokye Dompreh , Maxwell Darko Asante , Francis Padi Lamptey , Stephen Narh , Daniel Dzorkpe Gamenyah , George Oduro Nkansah , Selorm Akaba

{"title":"Rice seed integrity evaluation: Developing a rapid onsite system to check seed fraud using a portable NIR spectroscopic device coupled with smartphone technology","authors":"Ernest Teye , Charles Lloyd Yeboah Amuah , Vida Gyimah Boadu , Kwadwo Anokye Dompreh , Maxwell Darko Asante , Francis Padi Lamptey , Stephen Narh , Daniel Dzorkpe Gamenyah , George Oduro Nkansah , Selorm Akaba","doi":"10.1016/j.foodp.2025.100059","DOIUrl":"10.1016/j.foodp.2025.100059","url":null,"abstract":"<div><div>Rice seed integrity is critical in ensuring high yield and grain quality; however, seed fraud, particularly the misrepresentation of rice paddy (unhusked rice grain) as rice seed, is a growing concern that threatens sustainability efforts. This study investigates using a portable NIR spectroscopic device, combined with chemometric analysis, for rapid onsite identification of rice seed and paddy varieties for real-time verification of seed authenticity. A total of 280 rice samples, representing four varieties (Agra, Amankwatia, Legon 1, and Jasmine 85) across two categories (seeds and paddy), were analyzed. After applying various pre-processing techniques and principal component analysis (PCA), linear discriminant functions 1 and 2 successfully revealed distinct clustering patterns for both the varieties and categories (rice seed and paddy). Among the classification algorithms used, Random Forest (RF) achieved 100 % accuracy for rice seed identification and 97.38 % for paddy identification in the test sets. Support Vector Machine (SVM) demonstrated 98.15 % accuracy in distinguishing between rice seed and paddy for detecting seed fraud. These results suggest that a portable NIR device can reliably perform varietal identification and seed authenticity checks within the agricultural value chain. This technology has significant potential for use by seed inspectors, farmers, and regulatory officers, offering a non-destructive, real-time solution for the rice industry.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100059"},"PeriodicalIF":0.0,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144631351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of high-intensity ultrasound-induced acoustic cavitation on enzymatic activity and quality attributes of granny smith apples during storage 高强度超声诱导声空化对青苹果贮藏过程中酶活性和品质属性的影响

Food Physics Pub Date : 2025-07-04 DOI: 10.1016/j.foodp.2025.100058

Gulcin Yildiz , Gökçen Yıldız

{"title":"Effect of high-intensity ultrasound-induced acoustic cavitation on enzymatic activity and quality attributes of granny smith apples during storage","authors":"Gulcin Yildiz , Gökçen Yıldız","doi":"10.1016/j.foodp.2025.100058","DOIUrl":"10.1016/j.foodp.2025.100058","url":null,"abstract":"<div><div>This study investigates the effects of high-intensity ultrasound (HIU), chemical treatments (ascorbic acid and calcium chloride), and thermal treatment (water bath at 65°C) on metabolic, structural, and physical changes in Granny Smith apples during a 14-day cold storage period. HIU, a non-thermal physical processing method, utilizes acoustic cavitation and microstreaming to induce mechanical and oxidative stresses at the cellular level, thereby inhibiting enzymatic browning, reducing microbial load, and preserving bioactive compounds. Treated apples were stored at 4°C and analyzed on Days 0, 7, and 14 for antioxidant capacity using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) assays; total phenolic content (TPC); total flavonoid content (TFC); ascorbic acid levels; and enzymatic activities of polyphenol oxidase (PPO) and pectin methyl esterase (PME). Additional quality parameters included texture, colorimetric properties, microbial counts, and sensory quality. Compared to chemical and thermal treatments, HIU treatment significantly preserved firmness and color parameters, reduced enzymatic activity, and enhanced antioxidant retention (p < 0.05). Ultrasound-treated samples also exhibited minimized off-odor development and decay. These results demonstrate that HIU, through mechanisms such as acoustic cavitation and shear forces that alter cellular structure and inhibit enzymatic activity, offers a promising, non-thermal, scalable approach for extending shelf life and maintaining the nutritional and sensory quality of fresh produce, meeting the growing demand for clean-label, minimally processed foods.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100058"},"PeriodicalIF":0.0,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dry microwave and hot water blanching of underutilized star fruit (Averrhoa carambola): A comparative assessment of quality attributes and sensory evaluation using chemometric approach 未充分利用杨桃（Averrhoa carambola）的微波和热水干烫：用化学计量学方法对品质属性和感官评价进行比较

Food Physics Pub Date : 2025-06-11 DOI: 10.1016/j.foodp.2025.100056

Ranjana Pande , Srishty Tyagi , Siddharth Vishwakarma , Shubham Mandliya

{"title":"Dry microwave and hot water blanching of underutilized star fruit (Averrhoa carambola): A comparative assessment of quality attributes and sensory evaluation using chemometric approach","authors":"Ranjana Pande , Srishty Tyagi , Siddharth Vishwakarma , Shubham Mandliya","doi":"10.1016/j.foodp.2025.100056","DOIUrl":"10.1016/j.foodp.2025.100056","url":null,"abstract":"<div><div>Star fruit is an underutilized fruit with a shorter shelf life and astringent taste due to its high amount of ascorbic acid content. In this study, microwave blanching (MWB) as an alternative heat treatment was compared with conventional hot-water blanching (CHWB) to increase the shelf life and retain the nutrition. Different temperature-time combinations for CHWB (80 °C and 300–900 s) and MWB (100–600 W and 30–120 s) were assessed for blanching adequacy and adequate blanched samples were compared on quality and sensory parameters. The effect of treatment conditions on pH was non-significant (p > 0.05), while total soluble solids increased for MWB samples at higher power levels from 5° to 5.8° Brix. Browning index increased significantly from 0.097 ± 0.003–0.214 ± 0.012 for CHWB (80 °C-900 s) and 0.193 ± 0.009 for MWB (600 W-120 s). In blanched samples, B7 (600 W-60 s) showed 27.8 % better retention of total ascorbic acid and 26.99 % of total carotenoid content than B4 (80 °C-900 s). Quantitative descriptive analysis (QDA) showed better resemblance of MWB samples with the control sample than CHWB samples. MWB samples at higher power levels are microbiologically safe even after 15 days of storage at refrigerated conditions. MWB may be used as a more effective technique for retaining nutritional content, sensory qualities, and microbiological safety, hence enhancing the healthiness and quality of fruit-based products.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100056"},"PeriodicalIF":0.0,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144271483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of vacuum and through flow drying technique on mathematical modelling, functional properties, color degradation kinetics, and essential oil components of fish mint (Houttuynia cordata Thunb) 真空和流式干燥技术对鱼腥草数学建模、功能特性、颜色降解动力学及精油成分的影响

Food Physics Pub Date : 2025-06-10 DOI: 10.1016/j.foodp.2025.100057

Nisha, Neha Sharma, Ashish M. Mohite

{"title":"Effect of vacuum and through flow drying technique on mathematical modelling, functional properties, color degradation kinetics, and essential oil components of fish mint (Houttuynia cordata Thunb)","authors":"Nisha, Neha Sharma, Ashish M. Mohite","doi":"10.1016/j.foodp.2025.100057","DOIUrl":"10.1016/j.foodp.2025.100057","url":null,"abstract":"<div><div>Fish mint (<em>Houttuynia cordata Thunb</em>) was dried using vacuum dryer (VDT) and through flow air dryer (TFDT) at 35 °C, 40 °C and 45 °C, respectively. Drying behaviour of the fish mint was performed using eight different mathematical models. The effective moisture diffusivity D<sub>eff</sub> values were found as 1.02741 × 10<sup>−10</sup>, 1.17146 × 10<sup>−10</sup> and 1.47784 × 10<sup>−10</sup> m<sup>2</sup>/s at 35 °C, 40 °C, and 45 °C, respectively for through flow dried samples. Color degradation kinetics using three models were conducted that showed promising results of first order reaction for TFDT<sub>2</sub> samples. The essential oil of freshly harvested and dried fish mint, produced by different drying techniques, were found to be seven compounds namely 5-O-caffeoylquinic acid, 3- O-caffeoylquinic acid, 4- O-caffeoylquinic acid, rutin, hyperoside, isoquercitrin, and quercitrin. The ratios of the different components were significantly impacted by the drying techniques which was estimated by FTIR analysis. Further the dried fish mint was subjected to grinding process to obtain powder and its engineering properties and techno-functional were analysed. The powdered fish mint found significant difference in colour, techno-functional properties, and engineering properties. The fish mint dried at 40 °C and TFDT resulted in better properties with color, techno-functional properties and engineering properties, (L*- 7.41, a*-1.27, b*-4.36, hue-74.85, chroma- 4.57), Bulk Density - 114.4 kg/m<sup>3</sup>, Tap Density - 139.6 kg/m<sup>3</sup>, Carr Index - 12.40, Hausner Ratio - 1.171, Water Holding Capacity - 14.84 %, and Oil Holding Capacity - 33.24 %.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100057"},"PeriodicalIF":0.0,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144312861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

SmartRipen: LSTM-GRU feature selection& XGBoost-CNN for fruit ripeness detection SmartRipen: LSTM-GRU特征选择和XGBoost-CNN用于水果成熟度检测

Food Physics Pub Date : 2025-04-22 DOI: 10.1016/j.foodp.2025.100053

Archana Ganesh Said , Bharti Joshi

{"title":"SmartRipen: LSTM-GRU feature selection& XGBoost-CNN for fruit ripeness detection","authors":"Archana Ganesh Said , Bharti Joshi","doi":"10.1016/j.foodp.2025.100053","DOIUrl":"10.1016/j.foodp.2025.100053","url":null,"abstract":"<div><div>Artificial ripening, frequently performed with the use of calcium carbide, speeds up the process but harms fruit and its nutritional value. Spotting unnaturally ripened fruits is crucial for the quality and safety of food, but current models are inefficient or too complicated, especially for diverse fruit varieties. Long-Short-Term Memory (LSTM) as well as Gated Recurrent Unit (GRU) extraction and selection of features techniques are combined using Extended Gradient Boosting (XGBoost) with Convolutional Neural Networks to deal with these challenges. The proposed structure segments fruit thermal pictures employing Saliency Maps to draw attention to relevant areas. LSTM and GRU models are fused to produce multiscale sets of characteristics, allowing the model to record temporal along with geographic characteristics. A Bacterial Foraging Optimizer (BFO) built around variance maximization retains high-density as well as discriminative features during feature selection. A novel Convolutional XGBoost Network (CXGBN) combines CNN's completely connected layers with XGBoost classifications for enhanced efficiency. On Mango as well as Apple data sets, precision, reliability, as well as recall improved 8.3 %, 4.9 %, and 3.4 %. The model efficiently identified artificially ripened fruits, decreasing classifying delays by 6.5 %. This study presents a novel hybrid framework for spotting prematurely ripened fruits using LSTM-GRU fusion and XGBoost CNN. The proposed model outperforms and scales existing methods by solving inefficiencies and using advanced optimization as well as classification techniques. It will be tested for adaptability to other fruit types and real-time applications using low-complexity feature sets along with advanced methods like Q-Learning as well as Auto Encoders that will enhance dynamical performance.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100053"},"PeriodicalIF":0.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of electron-beam (E-beam) irradiation on the postharvest quality of ‘golden’ papayas 电子束辐照对“金”木瓜采后品质的影响

Food Physics Pub Date : 2025-04-22 DOI: 10.1016/j.foodp.2025.100054

Patrícia Souza de Oliveira , Caroline Corrêa de Souza Coelho , Rodrigo da Silveira Campos , Otniel Freitas-Silva , Murillo Freire Júnior

{"title":"Effects of electron-beam (E-beam) irradiation on the postharvest quality of ‘golden’ papayas","authors":"Patrícia Souza de Oliveira , Caroline Corrêa de Souza Coelho , Rodrigo da Silveira Campos , Otniel Freitas-Silva , Murillo Freire Júnior","doi":"10.1016/j.foodp.2025.100054","DOIUrl":"10.1016/j.foodp.2025.100054","url":null,"abstract":"<div><div>Brazilian papaya production and exports have increased in recent years, and as a phytosanitary requirement, emerging technologies have been introduced into the agricultural chain. Electron beam (E-beam) irradiation has phytosanitary potential for the treatment of fruits, as it is safe and effective in controlling agricultural pests, extending the shelf life of the fruits, and preserving their quality. E-beam irradiation doses of 1, 3, and 5 kGy were applied on 'Golden' papaya fruit, with non-irradiated fruits (0 kGy) used as a control were applied on 'Golden' papaya fruit inoculated with fungi <em>Colletotrichum gloeosporioides</em> and <em>Phoma caricae-papayae</em> to verify if this technology could reduce postharvest diseases from the papaya rot complex. Also, this study evaluated the effects of the same E-beam doses on the postharvest quality of papayas, by analyzing physicochemical characteristics such as titratable acidity (TA), total soluble solids (TSS), Total Phenolic Content (TPC), firmness, and weight loss, as well as enzymatic activity of pectin methylesterase (PME) and polygalacturonase (PG) in the fruit. E-beam irradiation did not affect these variables. A difference was observed among the tested doses on the TA, TSS, TPC, and weight loss with the temperature increase during storage. In the other analysis, PME and PG activity and firmness were not influenced by the irradiation doses. Fruit at the 1 kGy, in general, had similar results as the control ones, this dose also was effective in reducing the growth of <em>C. gloeosporioides</em> and <em>P. caricae-papayae</em> and maintaining the quality of fruit since the doses of 3 and 5 kGy caused injuries to them.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100054"},"PeriodicalIF":0.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessing the extent of charring and its impact on the whisky ageing process 评估焦化程度及其对威士忌陈酿过程的影响

Food Physics Pub Date : 2025-04-22 DOI: 10.1016/j.foodp.2025.100055

Jonathan Reep , David Morrisset , Stuart Martin , Rory M. Hadden

{"title":"Assessing the extent of charring and its impact on the whisky ageing process","authors":"Jonathan Reep , David Morrisset , Stuart Martin , Rory M. Hadden","doi":"10.1016/j.foodp.2025.100055","DOIUrl":"10.1016/j.foodp.2025.100055","url":null,"abstract":"<div><div>The charring of a whisky barrel is a critical step at the beginning of the whisky ageing process. The extent of barrel charring and its resultant influence on the generation of phenols and esters that alter whisky flavour profiles is yet to be fully explored. In this study, American white oak (<em>Quercus alba</em>) was charred at nine different temperatures, 473–1073 K, and added to both neat ethanol and new make unaged whisky for 500 days. Through the tailoring of the surface area to volume ratio, ageing was focussed over the equivalent of a 250-day maturation period in a full-sized sherry butt, enabling nine chemical species, each associated with a unique flavour profile, to be tracked via regular sampling. The temperature at which the char was formed was not observed to directly alter the tracked flavour congeners, although trends concerning early ethyl ester formation are discussed. Notably, it was found that the presence of a char gradient, arising from the use of a blowtorch, increased the production of ethyl esters, particularly significant during the early stages of the aging process. We believe that additional studies investigating the influence of set heat exposures on char formation could further quantify this effect, enabling the impact of charring on whisky flavour profiles to be further understood.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100055"},"PeriodicalIF":0.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of resistant starch on the physical properties and structure of wheat gel at different heating temperatures 不同加热温度下抗性淀粉对小麦凝胶物理性质和结构的影响

Food Physics Pub Date : 2025-04-16 DOI: 10.1016/j.foodp.2025.100052

Ryoko Shimada , Miki Yoshimura

{"title":"Effect of resistant starch on the physical properties and structure of wheat gel at different heating temperatures","authors":"Ryoko Shimada , Miki Yoshimura","doi":"10.1016/j.foodp.2025.100052","DOIUrl":"10.1016/j.foodp.2025.100052","url":null,"abstract":"<div><h3>Background</h3><div>The physical properties of resistant starch (RS) are similar to those of dietary fiber; thus, RS is often added to food products to provide the same health benefits as dietary fiber.</div></div><div><h3>Methods</h3><div>In this study, four types of RS were mixed with wheat flour, and gels were prepared. RS-2, high amylose corn starch (HACS), was used alongside three types of RS-4: phosphate cross-linked tapioca starch (XLTS) and low- and high-hydroxypropylated phosphate tapioca starch (LHTS and HHTS, respectively). The flour suspension (16.7 w/w %) consisted of a mixture of medium wheat flour (1:1 mixture of low- and high-gluten wheat flour) and RS, combined in a 95:5 ratio. The suspension was heated at either 90 or 120 °C. The control sample consisted of wheat flour only. Compressive analysis, texture analysis, microscopic observations, RS measurements, and thermal properties analysis were performed.</div></div><div><h3>Results</h3><div>The gel made with HACS was soft after heating at 90 °C, and this gel showed the highest RS content. Additionally, the control and HACS gels had increased RS content when heated at 120 °C. In contrast, while the physical properties of the RS-4 mixed gels (XLTS, LHTS, and HHTS) changed upon heating, the RS content did not increase in the gels heated at 120 °C. Therefore, the RS-4 mixed gels may inhibit wheat starch aging during retort cooking.</div></div><div><h3>Conclusions</h3><div>These results indicate that mixing HACS into flour is the most effective way to increase the RS content in a water-dispersed flour system with high-moisture content, with higher heating temperatures facilitating this process.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100052"},"PeriodicalIF":0.0,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

High intensity ultrasonication of fermentative Jun tea: Evaluation of physicochemical, microbiological and rheological properties 发酵淳茶的高强度超声波处理：理化、微生物和流变特性评估

Food Physics Pub Date : 2025-02-12 DOI: 10.1016/j.foodp.2025.100051

Subhashree Aparimita , Sourav Misra , Chirasmita Panigrahi , Shubham Mandliya , Hari Niwas Mishra

{"title":"High intensity ultrasonication of fermentative Jun tea: Evaluation of physicochemical, microbiological and rheological properties","authors":"Subhashree Aparimita , Sourav Misra , Chirasmita Panigrahi , Shubham Mandliya , Hari Niwas Mishra","doi":"10.1016/j.foodp.2025.100051","DOIUrl":"10.1016/j.foodp.2025.100051","url":null,"abstract":"<div><div>Jun tea, a non-alcoholic functional drink, can confer physiological and neurological benefits to human beings. Various phenolic components in Jun tea are degraded in an acidic condition by the enzymatic activity of bacteria and yeast present in the tea fungal association. Therefore, this study aimed to explore the efficacy of ultrasonication (750 W power; 27 kHz frequency) on the physicochemical, microbiological and rheological properties of Jun tea with variation in treatment time (20–40 min). The total phenolic content (TPC), antioxidant activity, pH, and cloud stability of Jun tea were significantly (<em>p</em> < 0.05) increased after the ultrasonic treatment, which was further confirmed by the FTIR spectra analysis. In contrast, prolonged exposure to ultrasound resulted in a significant declination of alcohol content, whiteness index, plate count, and apparent viscosity of Jun tea. The outcomes of this study explore the application of low-cost non-thermal technology (ultrasound technique) in fermented beverage industries. This product replaces the extensive use of commercially available carbonated beverages.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100051"},"PeriodicalIF":0.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0