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Evaluation of different techniques for microstructural characterization of deep-fat fried foods
No full textThis study investigated the use of different techniques in evaluating the microstructural characteristics of deep-fat fried chicken nuggets, and considered the effect of frying conditions and batter formulation.Mercury intrusion porosimetry was used to obtain porosity, pore size distribution and pore shape for freeze dried deep-fat fried chicken nuggets batter coating. Porosity was found to range between 40 - 69%. Frying time and temperature significantly (P < 0.05) influenced porosity. Porosity showed a high positive and negative correlation with moisture and fat contents, and the correlation coefficients was between 0.88 0.96 and 0.78 - 0.8, respectively. Hysteresis phenomenon showed that pore shapes other than cylindrical structure were present within the samples.Porosity of preformed and lab formulated deep-fat fried chicken nuggets batter coatings were investigated using helium pycnometry. There was significant (P <0.05) effect of frying temperature and batter formulation on porosity. Porosity at 170°C was significantly different from those at 180 and 190°C, while porosity of batter with 100% wheat flour was significantly lower than the other formulated batters. However, porosity increased with frying time and temperature, and it ranged from 2.15 47.9% and 9.96 54.8% for the preformed and the formulated batter, respectively.Images (3-D) of deep-fat fried chicken nuggets batter coating and core were obtained by X-ray micro computed tomography (CT). Porosity for the batter coating and the chicken core varied from 7 14.1% and 4.4 7.7%, respectively. Frying time significantly (P < 0.05) influenced porosity, fragmentation index (degree of interconnectivity) and pore count. Porosity and pore count increased with frying time while pore interconnectivity decreased. Pore size distribution showed that micropores (< 100 µm) increased in volume and number with frying time.X-ray microCT was also used to investigate the effect of batter formulation on pore characteristics. There was significant (P < 0.05) effect of batter formulation on porosity, fragmentation index and pore count. Pore shape of all the formulations remained relatively the same with structure model index from 2 3, indicating cylindrical shape. Porosity ranged between 18.2 32.1%. The addition of carboxymethyl cellulose (CMC) caused about 25% decrease in porosity, though not significantly. The addition of rice flour into the batter formulation resulted in significant increase in porosity when compared to batter with 100% wheat flour without CMC inclusion. The addition of CMC resulted in decreased interconnectivity between the pores while rice flour addition caused increase pore connectivity. Some correlations were shown between the physico-chemical properties of the batter system and porosity.Fluorescence and reflective images of the deep fat-fried chicken nuggets batter coating were obtained in 2-D using confocal laser scanning microscopy (CLSM). There was a decrease in fat intensity from the surface towards the core of the sample. Porosity and fat distribution were significantly influenced by frying temperature and time. Porosity ranged between 5 33%, while pore size varied from 1.20 523 µm. There was formation of smaller (pores ≤ 42 µm) and bigger (pores ≥ 270 µm) pores, while medium size (191 270 µm) pores diminished with frying time. There was a strong correlation (r = 0.79) between fat distribution obtained from CLSM imaging and fat content obtained by the conventional method at 180 and 190°C, indicating a reasonable capacity to predict one from the other.All the techniques used effectively evaluated the microstructural properties of fried foods studied within their limit of measurement. None could provide full microstructural properties of the fried foods. It is suggested that various techniques be combined in order to obtain a complete data of the pore characteristics of fried foods.Cette étude a testé l'utilisation de différentes techniques dans l'évaluation des caractéristiques microstructurales de friture profonde de pépites de poulet panées tout en considérant l'effet des conditions de friture et la formulation de la pâte.Un porosimètre d'intrusion de mercure a été utilisé pour mesurer la porosité, la distribution de la taille des pores et la forme des pores dans des pépites de poulet panées lyophilisées. La porosité a varié de 40 à 69 %. Le temps et la température de la friture ont affecté significativement (P < 0.05) la porosité. La porosité a montré une haute corrélation positive et négative avec le contenu en humidité et en graisse. Les coefficients de corrélation étaient entre 0.88 0.96 et 0.78 0.8, respectivement. Le phénomène d'hystérèse a montré que les pores n'ont pas tous une structure cylindrique.La porosité de pépites de poulet panées frites préformées et formulées au laboratoire a été mesurée en utilisant un pycnométreen hélium. L'effet de la température de friture et la composition de la pate sur la porosité était significatif (P<0.05). La porosité à une température de friture de 170 °C a été significativement différente de celles à des températures de 180 et 190°C, alors que la porosité de la pâte avec 100 % de farine de blé a été significativement inférieure aux autres pâtes formulées. La porosité a augmenté avec le temps et la température de friture. Elle varie de 2.2 à 48 % et de 10 à 55 % pour la pâte préformée et la pâte formulée, respectivement. frDes images en 3D du revêtement et du noyau des pépites de poulet panées frites ont été obtenues par X-ray micro computed tomography (CT). La porosité du revêtement et du noyau des pépites a varié de 7 à 14.1 % et de 4.5 à 7.7 %, respectivement. Le temps de friture a influencé significativement (P<0.05) la porosité, le degré de l'interconnectivité et la dimension des pores. La porosité et la dimension des pores a augmenté avec le temps de friture alors que l'interconnectivité des pores a diminué. frDes Rayons MicroCT X ont été utilisés pour tester l'effet de la formulation de la pâte sur les caractéristiques des pores. La formulation de la pâte a influencé significativement (P < 0.05) la porosité, l'index de fragmentation et le nombre des pores. La forme des pores de toutes les formulations est restée la même avec unestructure modèle index forme cylindrique. La porosité a varié entre 18.2 et 32.1 %. L'ajout de carboxymethyl cellulose (CMC) a causé une diminution de porosité d'environ 25 %. L'ajout de la farine du riz dans la formulation de la pâte a augmenté significativement la porosité comparée à la pâte formée de 100 % de la farine de blé sans CMC. Des corrélations ont été observées entre les propriétés physico-chimiques de la pâte et la porosité.Les images fluorescentes et réflectives de la friture profonde des revêtements de pépites de poulet ont été obtenues en 2 dimensions à l'aide de la microscopie confocale laser à balayage (MCLB). Une diminution de l'intensité de la graisse de la surface vers le noyau de l'échantillon a été observée. La porosité et la distribution de la graisse ont été influencées significativement par le temps et la température de la friture. La porosité était entre 5 et 33 %, tandis que la taille des pores était entre 1.2 et 523 µm. Une forte corrélation (r = 0.8) a été observée entre la distribution de la matière grasse obtenue à partir de l'imagerie MCLB et le contenu en matière grasse obtenu par la méthode conventionnelle à 180 et 190°C, indiquant une capacité raisonnable pour prédire l'une de l'autre.Toutes les techniques utilisées ont évalué efficacement les propriétés microstructureles des aliments frits étudiés au sein de leur limite de mesure. Il est donc suggéré que plusieurs techniques soient combinées afin d'obtenir des données complètes des caractéristiques des pores des aliments frits
Intelligent Sensors for Sustainable Food and Drink Manufacturing
Get PDFFood and drink is the largest manufacturing sector worldwide and has significant environmental impact in terms of resource use, emissions, and waste. However, food and drink manufacturers are restricted in addressing these issues due to the tight profit margins they operate within. The advances of two industrial digital technologies, sensors and machine learning, present manufacturers with affordable methods to collect and analyse manufacturing data and enable enhanced, evidence-based decision making. These technologies will enable manufacturers to reduce their environmental impact by making processes more flexible and efficient in terms of how they manage their resources. In this article, a methodology is proposed that combines online sensors and machine learning to provide a unified framework for the development of intelligent sensors that work to improve food and drink manufacturers' resource efficiency problems. The methodology is then applied to four food and drink manufacturing case studies to demonstrate its capabilities for a diverse range of applications within the sector. The case studies included the monitoring of mixing, cleaning and fermentation processes in addition to predicting key quality parameter of crops. For all case studies, the methodology was successfully applied and predictive models with accuracies ranging from 95 to 100% were achieved. The case studies also highlight challenges and considerations which still remain when applying the methodology, including efficient data acquisition and labelling, feature engineering, and model selection. This paper concludes by discussing the future work necessary around the topics of new online sensors, infrastructure, data acquisition and trust to enable the widespread adoption of intelligent sensors within the food and drink sector
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
AGRI-FOOD WASTE REDUCTION AND UTILIZATION: A SUSTAINABILITY PERSPECTIVE
No full textAs the human population edges closer to nine billion, we must explore how we can sustainably use Earth’s limited resources. Current agricultural production and food processing create significant amounts of wastes that have drastic effects on the environment, on the cost of production, and on human health and well-being. About a third of these wastes are produced domestically, as well as from agricultural production and food processing, and it often constitutes a disposal problem, although it contains many carbon-based materials (proteins, lipids, carbohydrates, micronutrients, bioactive compounds, and dietary fibers) that can be converted into useful value-added products. Converting these wastes into useful products is important because of the impact it has on the environment, including energy consumption, water usage, and the amount of carbon it releases when discarded. The long-term goal is to ensure that all materials from agri-food production and processing are turned into valuable products based on the principle of upcycling and circular bioeconomies. This short review presents succinct information on where food and agricultural wastes and by-products are generated, it summarizes recent advances in waste reduction and value-added utilization, including the need for behavioral changes and improvements in food labeling, and it presents innovations, limitations, and future prospects for circular food systems that focus on total conversion of food and agricultural wastes to value-added products
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
koamabayili/VECTRON-author-checklist: VECTRON author checklist
No full textWe have done our best to complete the author checklist relating to the use of animals in the hut study. Note that the objective for the hut study was to evaluate the IRS treatment applications for residual efficacy against Anopheles mosquitoes, including the local An. coluzzii mosquito population. Cows were only used to attract mosquitoes into the huts and no tests were carried out directly on the cows. The author checklist is intended for use with studies where experiments are carried out on animals, which is why we have had such difficulty in completing this for the hut study, as many of the questions do not relate to how the cows were used
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