ETP International Journal of Food Engineering最新文献_第3页

Insecticide Residue Removal by Microbubble Treatments in Fresh Consumed Agricultural Products: A Preliminary Study 微泡处理去除新鲜农产品中杀虫剂残留的初步研究

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.3.205-208

J. Vuthijumnonk, W. Shimbhanao

引用次数: 0

A Computational Fluid Dynamics (CFD) Study for Heating Bacterial Culture Media and Effect of Natural Convection on Total Heat Flux 细菌培养基加热及自然对流对总热流密度影响的计算流体力学研究

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.3.183-189

Sebahattin Serhat Turgut, Baris Sarihan, Dudu Yildiz, E. Karacabey, E. Küçüköner

引用次数: 0

Enrichment of Rice with Grape Peel Powder by Extrusion 葡萄皮粉挤压富集稻米的研究

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.4.250-255

L. M. Fontoura, J. Ascheri, Jhony W. S. Vargas

{"title":"Enrichment of Rice with Grape Peel Powder by Extrusion","authors":"L. M. Fontoura, J. Ascheri, Jhony W. S. Vargas","doi":"10.18178/ijfe.5.4.250-255","DOIUrl":"https://doi.org/10.18178/ijfe.5.4.250-255","url":null,"abstract":" —Following the tendency to reduce food loss and contributing with environment sustainability, generating value-added utilizing food industry residues, this research aims thetechnological characterization of grape byproductand rice extruded flour. The physical behavior of rice (Oryza sativa L.) and grape peel (Vitis vinifera L.) extruded flours were investigated. A range of grape peel (15 25%, screw speed (100 150 rpm) and moisture content (18 26%) were studied. The aim of this study was to evaluate the effect of extrusion cooking process in a grape peel powder and the white rice flour addition. The results of bulk density was between 270 and 566 kg/m; sectional expansion ratio was 2.42 to 6.51; longitudinal expansion ration was 0.58 to 0.96; volumetric expansion ratio was 2.15 to 4.64; water solubility index was 7.60 to 15.57; water absorption index was 4.35 to 6.82. Results of instrumental color was measured and the range of L* was 26.38 to 37.68; a* was 11.70 to 14.56 and b* was 3.78 to 7.42. The grape peel addiction on extrudates increased the bulk density and longitudinal expansion index. However, decreased on sectional expansion index, volumetric expansion index, water solubility index, water absorption index and luminosity. Results obtained with conditions processing demonstrated the incorporation of grape peel in rice is","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130570969","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: 2

Antioxidant Properties of Strawberry Vinegar 草莓醋的抗氧化性能

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.3.171-174

Ç. Gokirmakli, N. Budak, Z. Guzel‐Seydim, A. C. Seydim, B. E. Filiz, İ. Karakulak

引用次数: 3

Influence of Hydroxy Phosphorylated of Wheat Starch on Chinese Fresh White Noodles 小麦淀粉羟基磷酸化对鲜白面的影响

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.4.226-233

Huili Yan, Qiyu Lu, Cuicui Li

{"title":"Influence of Hydroxy Phosphorylated of Wheat Starch on Chinese Fresh White Noodles","authors":"Huili Yan, Qiyu Lu, Cuicui Li","doi":"10.18178/ijfe.5.4.226-233","DOIUrl":"https://doi.org/10.18178/ijfe.5.4.226-233","url":null,"abstract":"The effect of hydroxyl phosphorylated of wheat starch on Chinese fresh white noodles was studied by recombining phosphorylated wheat starch with other flour components to prepare noodles. Though the morphology and crystalline pattern of phosphorylated wheat starches did not change significantly, the substitution of hydroxyls would weaken the binding between starch and water molecular and lead to a shift of water molecules from immobilized to less immobilized fraction in fresh noodles. The average particle size of phosphorylated starches increased with the degree of substitution increase, and the gluten network of the reconstituted flour noodles was similar to that of the original flour noodles when the size of phosphorylated starch was close to that of native starch. There was a significant correlation between starch swelling power, pasting properties and noodle texture. When hydroxyl groups were replaced by phosphate groups, the swelling power and RVA parameters of starch decreased, which further led to the reduction of noodle hardness, springiness, resilience, cohesiveness, and chewiness. The results indicated that hydroxyl phosphorylated of wheat starch had an important effect on water distribution and texture characteristics of fresh noodles.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126318915","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: 1

Using 2D-COS Based on ATR-MIR to Identify Mixed Surimi 基于ATR-MIR的2D-COS识别混合鱼糜

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.1.58-62

Zhaohong You, Juan Ling, F. Cheng

引用次数: 0

Three Dimensional Reconstruction of Watermelon for Multimedia Traceability System 西瓜多媒体溯源系统的三维重建

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.1.1-8

Junxiang Gao, Xiangyang Xing, R. Zhai

{"title":"Three Dimensional Reconstruction of Watermelon for Multimedia Traceability System","authors":"Junxiang Gao, Xiangyang Xing, R. Zhai","doi":"10.18178/ijfe.5.1.1-8","DOIUrl":"https://doi.org/10.18178/ijfe.5.1.1-8","url":null,"abstract":"Traceability system is an important technology for modern agriculture to improve the product quality and increase the brand influence. However, the current traceability system can only provide simply text data so that its effect is very limited. To overcome the shortcoming of text traceability system, we defined the new concept of Multimedia Traceability System (MTS). The multimedia traceability system uses computer technologies to collect, store, process, analyze, transfer and retrieve the data of text, image, graphic, video and voice, also establishes logical relationship among these data and integrates them into an interactive and multidimensional system. We proposed multimedia traceability framework and discussed the involved key technologies. Furthermore, we studied three dimensional reconstruction of fruit used in multimedia traceability system, taken watermelon as an example. We firstly took sequential pictures around watermelon from different angles, performed feature points matching using scale-invariant feature transform algorithm, then generated sparse point cloud and dense point cloud exploiting structure from motion method and multi-view stereo method, respectively. Consequently, texture mapping and model meshing were conducted by means of Poisson surface reconstruction approach. Finally, the accuracy and efficiency of reconstruction were analyzed by experiments.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115216642","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: 1

Development and Analysis of a Product Made from Pink Pine Nuts in the South of Nuevo León 新evo南部粉红松子产品的开发与分析León

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.7.2.29-34

María Guadalupe Esmeralda Vázquez Treviño, Nancy Lucero Tapia Ruíz, Andrea Paola Espinosa Treviño, Daniel Oliveira Galvão Do Vale, Fatima Rubio Moreno

引用次数: 1

Nondestructive Determination of Quality Management in Table Grapes using Near Infrared Spectroscopy (NIRS) Technique 近红外光谱(NIRS)技术无损检测鲜食葡萄的质量管理

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.1.63-67

C. Kanchanomai, D. Naphrom, S. Ohashi, K. Nakano, P. Theanjumpol, Phonkrit Maniwara

{"title":"Nondestructive Determination of Quality Management in Table Grapes using Near Infrared Spectroscopy (NIRS) Technique","authors":"C. Kanchanomai, D. Naphrom, S. Ohashi, K. Nakano, P. Theanjumpol, Phonkrit Maniwara","doi":"10.18178/ijfe.5.1.63-67","DOIUrl":"https://doi.org/10.18178/ijfe.5.1.63-67","url":null,"abstract":"Near infrared spectroscopy (NIRS) is a potential technique for nondestructive fruit quality management. The qualities of table grapes (Vitis vinifera) as soluble solid content (SSC), pH-value, titratable acidity (TA), firmness and seedlessness are the key parameters for consumer decision. This research was focused on using NIRS for quality management in table grapes as nondestructive determination. The sample spectra were acquired by NIR spectrometer (NIRSystem 6500) on interactance mode with fiber optic probe in wavelength range of 800-1,100 nm. To develop the calibration model, the relationship between NIR spectral data and all measured properties of table grapes were studied using Partial Least Square Regression (PLSR). The results showed the best models were the positive determination in Savitzky-Golay derivative 2 of TSS, seedlessness and TA. There were coefficient of determination (R) of 0.980, 0.903 and 0.897, and standard error of calibration (SEC) of 0.430, 0.262 and 0.062, respectively. The full cross validation was analyzed, the standard error of cross validation (SECV) of 0.522, 0.570 and 0.103, and bias of -0.00272, 0.00205 and-0.00279, respectively. The R2cal and SEC of pH value of 0.632 and 0.352, and firmness of 0.661 and 0.685, respectively. Therefore, NIRS technique can be an efficiency nondestructive determination for quality management of table grapes in these key parameters.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122415891","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: 5

Total Dietary Fiber in Coconut Powder Cookies and Their Antioxidant Activity: A Healthy Snack Potentiality 椰子粉饼干中的总膳食纤维及其抗氧化活性:一种健康零食的潜力

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.1.88-91

J. Vuthijumnonk, S. Rajchasom

{"title":"Total Dietary Fiber in Coconut Powder Cookies and Their Antioxidant Activity: A Healthy Snack Potentiality","authors":"J. Vuthijumnonk, S. Rajchasom","doi":"10.18178/ijfe.5.1.88-91","DOIUrl":"https://doi.org/10.18178/ijfe.5.1.88-91","url":null,"abstract":"Coconut kernel residue from coconut milk production usually used as an animal feed, however it contains various nutrients such as vitamin E, lipid and fiber. The nutrients in coconut kernel residue are of interest since they exhibit various health benefits. Coconut kernel residue derived from a local production in Chiang Mai was used in this study. The kernel residue was dried in hot air oven 85 ̊C, until the moisture content was lower than 5% wet basis. Then the coconut flour was used for cookies production. The coconut flour was used to substitute wheat flour in cookies recipes at 50%, 75% and 100%. The coconut flour cookies were then measured for their antioxidant activity using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay and their total dietary fibre using an In-house method TECH-076 based on AOAC (2010), 985.29. The antioxidant activity assay showed that coconut flour exhibited 93% radical scavenging activity however when the coconut flour was used in coconut cookies the percentage of radical scavenging activity decreased. Moreover, 75% coconut flour cookies had 12.5 g of total dietary fiber/ 100 g product. According to the findings, coconut flour exhibited antioxidant activity and high fiber content. It has a potential to be a healthy snack where further studies are required. ","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116557357","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