Showing papers in "Journal of Food Engineering in 2006"

TL;DR: In this article, the application of SSF to the production of several metabolites relevant for the food processing industry, centred on flavors, enzymes (α-amylase, fructosyl transferase, lipase, pectinase), organic acids (lactic acid, citric acid) and xanthan gum.

TL;DR: In this article, two varieties of tomatoes (Lycopersicon esculentum mill, I-Tien-Hung (ITH) and Sheng-Neu (SN) were used to study the effects of different drying processes, freeze-dried (FD) and hot-air-dry (AD), on the antioxidant properties of tomatoes.

TL;DR: In this paper, the effect of extrusion conditions, including feed rate (20−32 kg h−1), feed moisture content (14−22%), screw speed (180−320 rpm), and barrel temperature (100−140 °C), on the functional properties (density, expansion, water absorption index (WAI), and water solubility index (WSI)) and physical properties of an expanded wheat snack was investigated.

TL;DR: In this article, thermal, mechanical and barrier properties of corn, cassava and yam starch films were determined and the behavior of these three starches films under a controlled storage (64% RH and 20°C) was compared.

TL;DR: The promise of learning techniques for food quality evaluation using computer vision is demonstrated, and some issues which need to be resolved or investigated further to expedite the application of learning algorithms are also discussed.

TL;DR: In this article, a non-linear regression procedure was used to fit 10 different thin layer mathematical models available in literature to the experimental drying curves, and the models were compared using the coefficient of determination, mean relative percent error, root mean square error and the reduced chi-square.

TL;DR: In this article, the authors evaluated the use of Vis/NIRS in measuring the quality characteristics of intact Satsuma mandarin (C. reticulata), and established the relationship between non-destructive Vis/nIR spectral measurements and the major physiological properties of fruit (firmness, soluble solids content (SSC) and acidity).

TL;DR: In this paper, ascorbic acid degradation in citrus juice concentrates (orange, lemon, grapefruit, tangerine) during an eight week storage at 28, 37 and 45°C were investigated.

TL;DR: In this paper, the authors presented a mathematical modeling of thin layer drying of potato, apple and pumpkin slices in a convective cyclone dryer, and selected a semi-theoretical Midilli-Kucuk model as the best one, according to r and χ 2.

TL;DR: In this article, the authors used a non-linear regression procedure to fit 10 thin layer drying models available in the literature to the experimental drying curves and compared the models using the coefficient of determination, mean relative percent error, root mean square error and reduced chi-square.

TL;DR: In this paper, the authors used a vegetable oil (VO) as a model with a support of maltodextrin (MD) and acacia gum (AG) (ratio 3/2 w/w).

TL;DR: In this paper, the migration of lactose, protein and fat within milk droplets and particles in a spray dryer is investigated with a view to eventually modelling this process using computational fluid dynamics.

TL;DR: In this paper, the thin-layer drying behavior of mint leaves for a temperature range of 35-60°C was determined in a cabinet dryer, where an Arrhenius relation with an activation energy value of 62.96 kJ/mol expressed effect of temperature on the diffusivity.

TL;DR: In this article, samples of sugar cane bagasse were hydrolysed with phosphoric acid under mild conditions (H 3 PO 4 2-6, time 0-300min and 122°C) to study the feasibility of using the liquid phase as fermentation media.

TL;DR: In this article, a spray-drying method using a wall system consisting of gelatin and sucrose was used to extract lycopene microcapsules, which were then characterized in terms of their isomerization, storage stability, PS, PSD, and inner structures.

TL;DR: In this paper, the effect of enzyme treatments on filterability, clarity, turbidity and viscosity of the juice was studied by employing a second-order central composite design, and the coefficient of determination was greater than 0.900.

TL;DR: In this article, an acoustic impulse resonance frequency sensor and a miniaturized VIS/NIR spectrometer were applied on apple fruit Malus domestica ‘Idared’ and ‘Golden Delicious’ (n ǫ = 800) to predict fruit flesh firmness and soluble solids content (SSC) on tree and in shelf life.

TL;DR: In this paper, a two-factor central composite design was used to establish the optimum conditions for enzymatic clarification of sapodilla juice, and significant regression models describing the changes of turbidity, clarity, viscosity and colour with respect to the independent variables were established, with the coefficient of determination, R2, greater than 0.8.

TL;DR: In this paper, a disc mill was used to extract coconuts from disintegrated coconut grating, and the spent grating residue can be used as dietary fiber for consumption.

TL;DR: In this article, several physical properties of pistachio nut and its kernel were evaluated as a function of moisture content in the range of 4.10-38.10% (w.b.).

TL;DR: In this paper, the authors investigated the drying behavior of aromatic plants such as parsley, mint and basil in Elazig, Turkey and found that the drying process took place in a falling rate period, where the constant rate period is absent from the drying curves.

TL;DR: In this paper, a laboratory dryer was used for thin layer apple drying process and moisture ratio at any drying time were compared by Newton, Page, Modified Page, Henderson and Pabis.

TL;DR: The adsorption isotherms of gum Arabic (GA), mesquite gum (MG), and maltodextrin DE 10 (MD), and a blend of the three gums (17%GA, 66%MG, 17%MD) were determined at 25, 35, and 40°C as discussed by the authors.

TL;DR: In this paper, the experimental data used to fit the thin-layer drying models of figs (Ficus carica ), were obtained in a laboratory scale tunnel-dryer.

TL;DR: In this article, a combination of two artificial intelligence technologies, namely the radial basis function (RBF) neural network architecture and a specially designed GA, was used for developing nonlinear time series sales forecasting models.

TL;DR: The physical properties of rewetted sweet corn seed were determined as a function of moisture content in the range of 11.54% to 19.74% dry basis as mentioned in this paper.

TL;DR: In this article, the drying behavior of tomato slices at 45, 60 and 75 � C was investigated at three falling rate periods were observed with diffusion coefficients in the range 3.72-12.27 · 10 � 9 m 2 s � 1.

TL;DR: In this paper, the effect of heating time and temperatures on the moisture content, color and texture of sesame seeds were investigated using exponential, kinetic and polynomial models, and the one-step nonlinear regression analysis was used to determine the temperature dependence of the model coefficients.

TL;DR: In this paper, the infrared drying characteristic of carrot was investigated in the temperature range of 50-80°C and five empirical drying models (Newton, modified Page, logarithmic, diffusion approach and Midilli model) were fitted to experimental data and model parameters in equations were determined by multiple regression analysis.

TL;DR: In this article, Pomegranate juice was concentrated by various heating methods, including microwave, rotary vacuum, and atmospheric heating processes, and the final juice concentration of 60.5 °Brix was achieved in 23, 108 and 190 min by using microwave, rotation vacuum and atmospheric heat.