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Analysis of Cube Sugar Drying in a Convective Dryer
water evaporation sugar product convection diffusion CFD
2016/12/9
The article deals with determination of drying curves for the convective drying of cube sugar. The results of the experiment are compared with simple CFD model and literature data. Drying process is d...
Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham
spectroscopy hyperspectral camera storage time cold meat
2014/8/11
A non-destructive Vis-NIR spectroscopy (400–1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially packaged cooked ham and turkey ham without any sample manipulatio...
Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times
rheofermentometer yeast fermentable sugars Principal Component Analysis HPLC
2014/2/24
A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at differ...
Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
buffalo milk cheese chemical analyses storage period sensory profile flavour
2014/2/24
Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, ...
Kendall’s Concordance Analysis of Sensory Descriptors Influencing Consumer Preference for Sweet Potatoes in Ghana
Sensory Descriptors Consumer Preference
2016/6/1
Sweet potato is an important crop in the upper-east region of Ghana due to its adaptive ability on poor quality soils. It is a predominant snack and lunch for children during the peak harvest period, ...
Sensory and Chemical Analysis of 'Shackleton's' Mackinlay Scotch Whisky
Antarctica GC GC-MS Glen Mhor HPLC olfactometry qualitative descriptive analysis whisky
2011/9/8
Three cases of Mackinlay's Rare Highland Malt whisky were excavated from the ice under Sir Ernest Shackleton's 1907 expedition base camp hut at Cape Royds in Antarctica in January 2010. The majority o...
Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace
mulberry pomace anthocyanins colour antioxidant activities separation
2014/2/25
Mulberry pomace, as a by-product of juice and wine making, was investigated as a potential source of natural anthocyanins. The results showed that anthocyanin contents in mulberry pomace from two vari...
PRINCIPAL COMPONENT ANALYSIS FOR TEXTURAL PROPERTIES OF SELECTED BLOOD CURD
Blood curd PCA physicochemical sensory TPA
2012/8/14
Mechanical tests, sensory evaluation and chemical analysis were performed to assess textural characteristics of blood curd (Zisheokwai, a popular Chinese animal blood food; five short shelf life produ...
Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis
High pressure processing RNA extraction DGGE Active species Sliced cooked ham
2012/8/14
Microbial diversity and dynamic changes of sliced vacuum-packed cooked ham during refrigerated storage (0–90 days) after high pressure processing (400 MPa at 22 _C for 10 min) was investigated by usin...
Analysis and characterisation of anthocyanins in mulberry fruit
anthocyanin mulberry fruit spectroscopy characteristics stability
2014/2/27
The fruit of mulberry (Morus alba L., Moraceae) has been used as medicinal food in China for a long history. The pigment from the fruit extract is a kind of natural colourant for food processing and h...
Analysis and Control of Ice Crystal Structure in Frozen Food and Their Application to Food Processing
ice fraction effective thermal conductivity pressure-shift freezing
2009/6/18
The large differences in thermal properties between water and ice cause thermal properties of frozen food to be strongly dependent on ice fraction, which is a function of solute concentration and temp...
Visible and Near Infrared Spectroscopy for Rapid Analysis of the Sugar Composition of Raw Ume Juice
Visible and near infrared spectroscopy Ume juice Partial least squares regression
2009/5/20
Visible and near infrared spectroscopy was investigated as a method for rapid analysis of the sugar compositions of raw ume juice. In total, 314 raw ume juice samples were collected over a long growth...
Time-intensity Analysis of Sourness of Commercially Produced Gummy Jellies Available in Japan
electromyography gummy jelly mastication sensory evaluation
2010/2/3
The flavor release of commercial gummy jellies was studied. Time-intensity (T-I) assessments, electromyography (EMG) of the jaw-closing muscles, and mechanical tests were conducted to characterize the...
Analysis and Quantification of trans-Resveratrol in Wines from Alentejo Region
trans-resveratrol wines HPLC method validation
2009/3/18
A simple procedure for determination of trans-resveratrol in wines from Alentejo region delimited appellation (Portugal) is described and validated. A set of 47 red and 21 white wines was analysed by ...
Analysis of Bread Lipids for 3-MCPD Esters
bread 3-chloropropane-1,2-diol 3-MCPD 3-MCPD esters contaminants
2014/3/11
Objective of this work was determination of processing contaminant known as 3-MCPD (3-chloropropane-1,2-diol) in its free and bound form in breads with defined parameters of processing. Selected and a...