Low-cost oscillating sieving shaker machine for granulometry analysis in food science.

Microscopy tools for product innovation

Finite element analysis of microwave heating of potato––transient temperature profiles

High-resolution solid-state NMR of food materials

Analysis of heat transfer during ohmic processing of a solid food

Chapter 12 - Laser-Induced Breakdown Spectroscopy: Advanced Analytical Technique

Evaluation of an internal standard-free laser ablation-ICP-OES method for elemental analysis in solid food samples

In order to solve the contradiction between the extrusion of solid and liquid food materials and the standardization of the volume of food materials in the bowl after compaction in the process of producing bowl food. Configuration touch screen and programmable logic controller are used as the control core of the system. Position parameters are obtained by photoelectric sensor. PLC drives the servo motor to make the linear module sliding block move, and drives the stepper motor to make the pressure plate rotate. Configuration of the touch screen to achieve the man-machine interface scheme. The force in the bowl is changed by adjusting the mechanical shape of the pressure plate. The controlled parameters of the execution program stored in PLC were obtained by orthogonal experiment. To realize the numerical control function of position, speed and force Angle in the process of food compression with digital precision. In addition, the mechanical structure of the spring cover plate is added to solve the problem of overflow of soup food materials from the bowl and its ring during the volume compression of solid and liquid food materials in the bowl.

Pad Thai, a Thai dish of stir-fried rice noodles and other ingredients, is one of the culinary heritages of Thailand. In the southern region of Thailand, Pad Thai has different characteristics from other areas because coconut milk and curry paste are used to produce a thick sauce prior to cooking. To commercially distribute this uniquely local culinary treat in a convenient form all over Thailand and other export markets, a shelf-stable sauce using heat sterilization should be developed. Retort processing technology with retort pouches can be used for this purpose. However, phase separation and lipid oxidation can occur and subsequently reduce the overall quality of retorted southern-style Pad Thai sauce. The application of an appropriate stabilizer and antioxidant can be used to prevent such problems. Thus, the objective of this study was to investigate the effects of stabilizers and antioxidants on the stability of retorted southern-style Pad Thai sauce. Southern-style Pad Thai sauce was prepared according to the traditional recipe in the presence of different stabilizers (2.3% potato starch (PS) + 0.1% xanthan gum (XG), 0.5% soy lecithin (LT), and 4% whey protein isolate (WPI)) and antioxidants (500 mg/kg ascorbyl palmitate + 500 mg/kg α-tocopherol (As + Toc), 100 mg/kg ethylenediaminetetraacetic acid (EDTA), 200 mg/kg butylated hydroxytoluene (BHT), and As+Toc+EDTA+BHT (mixed antioxidants)). Samples were packed in retort pouches and processed in a retort at 121°C with an F0 value of 3.57 min. Results showed that the retorted southern-style Pad Thai sauce can be stabilized by 2.3% PS plus 0.1% XG in combination with mixed antioxidants. PS and XG helped stabilize the sauce with a desirable viscosity, water holding capacity, and color without any creaming layer and negative effect on sensory properties. Mixed antioxidants improved the oxidative stability of the retorted sauce by retarding the changes in the peroxide value and color during retorting. Consequently, the processing of southern-style Pad Thai sauce in retortable pouches could increase the market demand for this traditional product due to its convenience and ready-to-use features.

Pad Thai, a Thai dish of stir-fried rice noodles and other ingredients, is one of the culinary heritages of Thailand. In the southern region of Thailand, Pad Thai has different characteristics from other areas because coconut milk and curry paste are used to produce a thick sauce prior to cooking. To commercially distribute this uniquely local culinary treat in a convenient form all over Thailand and other export markets, a shelf-stable sauce using heat sterilization should be developed. Retort processing technology with retort pouches can be used for this purpose. However, phase separation and lipid oxidation can occur and subsequently reduce the overall quality of retorted southern-style Pad Thai sauce. The application of an appropriate stabilizer and antioxidant can be used to prevent such problems. Thus, the objective of this study was to investigate the effects of stabilizers and antioxidants on the stability of retorted southern-style Pad Thai sauce. Southern-style Pad Thai sauce was prepared according to the traditional recipe in the presence of different stabilizers (2.3% potato starch (PS) + 0.1% xanthan gum (XG), 0.5% soy lecithin (LT), and 4% whey protein isolate (WPI)) and antioxidants (500 mg/kg ascorbyl palmitate + 500 mg/kg α-tocopherol (As + Toc), 100 mg/kg ethylenediaminetetraacetic acid (EDTA), 200 mg/kg butylated hydroxytoluene (BHT), and As+Toc+EDTA+BHT (mixed antioxidants)). Samples were packed in retort pouches and processed in a retort at 121°C with an F0 value of 3.57 min. Results showed that the retorted southern-style Pad Thai sauce can be stabilized by 2.3% PS plus 0.1% XG in combination with mixed antioxidants. PS and XG helped stabilize the sauce with a desirable viscosity, water holding capacity, and color without any creaming layer and negative effect on sensory properties. Mixed antioxidants improved the oxidative stability of the retorted sauce by retarding the changes in the peroxide value and color during retorting. Consequently, the processing of southern-style Pad Thai sauce in retortable pouches could increase the market demand for this traditional product due to its convenience and ready-to-use features.

A thermal mechanical compression test (TMCT) device was developed for the measurement of glass - rubber transition and surface stickiness properties of food particulate materials. This device can be used to measure changes in mechanical properties during a glass - rubber transition of solid food materials. The glass - rubber transition temperature ( T g ) of various food materials such as sugars, skim - milk powder, fruit -juice powders, whey powders, starch, candy, rice, and nonfood polymers were tested by using this technique, and the data were compared with those from the standard technique. In this TMCT method, about 1 g of powder samples or a reasonably sized multiple or single particle grain is subjected to compression force (ca. 10 - 40 Newtons) and scanned under compression at 30 ° C/min heating rate. The infl ection point is observed at the time of probe displacement when the sample changes from the glassy state to the rubbery state. The results obtained from this technique were comparable with T g analyzed by a standard differential scanning calorimetry technique.

ABSTRACTSelected solid food materials were characterized by a modified general Maxwell model in which the elements have predetermined and fixed relaxation times but their number continuously changes with the strain. The fit criterion for the model was its consistency with results obtained in independent tests (e.g. relaxation data at different strains). The properties of the model and the computer programs for the determination of its parameters were tested and evaluated by simulated stress‐strain and stress‐relaxation curves and by varying the assigned values of the relaxation times.

An engineering approach to evaluation of mechanical attributes of texture in solid food materials is presented. The usefulness of such an approach, which is based on sound physical principles, is discussed. An illustrated list of mechanical tests applicable to solid food materials is given along with formulas for computing the mechanical properties which should be related to mechanical attributes of texture. Examples of previous work which have employed these techniques with the intention of correlating the results with some textural parameters of solid foods are reviewed. It is shown that these objective physical measurements have proven to be useful and give more fundamental data than most of the conventional, poorly defined tests employed in the past. The use of these techniques, where applicable, for future studies is recommended.

The gastrointestinal transit of liquid, pellet and tablet formulations was measured under fasted conditions in the domestic pig (n = 4) using the technique of gamma scintigraphy. The mean times for 50% gastric emptying for liquid and pellet systems were 1.4 and 2.2 h, respectively; tablets emptied between 1.5 and 6.0 h. Total transit times were in the order of 50 h. These data conform well to published values for the transit of liquid and solid food materials in the pig. The times are much shorter than those previously published for the transit of solid dosage forms in the pig. We conclude that the domestic pig would be a good model to study the gastrointestinal transit of pharmaceutical formulations and the absorption of drug compounds.

Since most solid food materials are biologically active or physically unstable, they do not reach mechanical equilibrium in the true sense of the term. Consequently, their stress relaxation data alone cannot provide information sufficient to decide whether these materials are true solids or not. The implications of this problem in the selection of rheological models for foods are emphasized and a method by which the problem can be bypassed is presented and its capabilities and limitations evaluated.

Inactivating effect of pulsed electric field on lipase in brown rice