Evaluation Of Quality Attributes Research Articles

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea. Hence, flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread, Korean style steamed bread (KSSB) and northern-style Chinese steamed bread (NSCSB). KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb. KSSB showed lower height, larger diameter and volume of steamed bread, higher stress relaxation, and softer texture of crumb than NSCSB. The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB. About 90% of variability in the height and volume of KSSB could be predicted from protein content, mixing tolerance of Mixograph, average particle size of flour, final viscosity and solvent retention capacity. Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB. Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread (704.7 mL) than Glu-A3d allele (645.8 mL) in KSSB, although there was no significant difference in volume of NSCSB by glutenin compositions. Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB, Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB. Hard wheat showed higher height and volume of steamed bread, and lower stress relaxation and hardness of crumb than soft wheat in KSSB.

Use of machine learning tool to elucidate and characterize the growth mechanism of an in-situ fluid bed melt granulation

The aim of this work is to follow the agglomeration mechanism of an in situ Fluid Bed Melt Granulation (FBMG) by means of machine learning with Artificial Neural Network (ANN) modelling. Scanning Electron Microscopy (SEM) was used as a complementary tool with particle size analysis to evaluate the effect of the material properties on the quality attributes of the final granules and provide further insight into the growth mechanisms. The experiments were performed using lactose monohydrate as model filler and two grades of polyethylene glycol (PEG 2000 and 6000) as meltable binders in different contents and in different size fractions, respectively. A multilayer perceptron neural network was developed using MATLAB neural network toolbox and the evaluated quality attributes of the final granules were used as a database for the development and selection of the optimal architecture of the ANN model. The Garson equation was used to quantify the relative importance of each independent variable and thus it was established that the particle size had the highest impact on the granule properties. The distribution and immersion granule growth mechanisms were determined to occur for low and high binder particle size, respectively, as confirmed by the SEM pictures, and the response surfaces helped determine the optimal design space of the process and the optimal FBMG conditions.

Rapid and nondestructive techniques for internal and external quality evaluation of watermelons: A review

Watermelon has emerged to the forefront in research advances due to its attractive high nutrient value. Quality attribute of watermelon is a critical aspect of postharvest storage, consumer preference, and commercial acceptability of the fruit. The promising technologies of quality evaluation using nondestructive techniques as part of postharvest handling have gained much attention in recent years. The current trends seek nondestructive techniques that are rapid, low cost, and provide objective measurements. This review highlights some recent applications of nondestructive techniques in the quality evaluation of watermelon by replacing conventional methods which are time-consuming, laborious, and tedious. Quality assessment of watermelons, especially during harvesting and sorting/grading processes, is discussed in this paper, focusing specifically on the feasibility of its application and performance by providing a real-time, rapid and efficient approach. The advantages and drawbacks of nondestructive techniques are emphasized for evaluating quality attributes of the fruit. The future prospects of using nondestructive techniques for quality evaluation have proven to be successful in the development of an automated sorting machine and an on-line detection system.

Evaluating the Importance of Analyzability, Testability and Changeability Quality Attribute in Reference to Software Product Line Orthogonal Variability Model

In Software Engineering, quality evaluation is very difficult task because of complexity of software systems. For this purpose the evaluation of quality attributes is very important concept with reference to Software Product Line Orthogonal Variability Model. Identifying whether the Orthogonal Variability Model is easy to analyze, test and change will help to develop a successful product line. Three important sub characteristics of Maintainability i.e. Analyzability, Testability and Changeability play a greater role in development of successful product line. This paper is intended to study the role of Analyzability, Testability and Changeability quality attributes over Orthogonal Variability Models.

Stability of frozen Atlantic mackerel (Scomber scombrus) as affected by temperature abuse during transportation

Interruption of a temperature-controlled cold-chain, is a common problem during transportation and storage of food. The objective of the study was to investigate stability of Atlantic mackerel as subjected to temperature abuse (−12 °C for 1 month) followed by storage at a constant temperature (−25 °C) for 9 months, and compared to stable storage (−25 °C). Diversity in composition of the raw material as affected by feeding state was investigated. Evaluation of quality attributes (gaping, peritoneum) was performed, as well as lipid hydroperoxide, thiobarbituric reactive substances, and free fatty acids. The temperature abuse resulted in increased gaping and peritoneum deterioration, lipid degradation compared to fish stored at a constant temperature. Results indicated that fish caught in July has a higher amount of polyunsaturated and saturated fatty acids, but less monounsaturated fatty acids than fish caught in September. Therefore, fish from September was more prone to degradation during storage than fish caught in July.

Application of radio frequency pasteurization to corn (Zea mays L.): Heating uniformity improvement and quality stability evaluation

Mildews caused grain losses and serious outbreaks have been becoming increasing concerns in domestic and international corn processing industry. This study intended to explore the possibility of using radio frequency (RF) heating as an effective treatment to eliminate the mold contamination and reduce the damage to corn quality. A pilot-scale, 27 MHz, 6 kW RF unit was used to study the heating uniformity in corn samples with five moisture contents (MC) and using three plastic material containers, and develop a treatment protocol for a corn sample with the MC of 15.0% w.b. and evaluate quality attributes and storage stability of treated samples. The results showed that only 7.5 min was needed to raise the central temperature of 3.0 kg corn samples from 25 °C to 70 °C using the RF energy, but 749 min for samples to reach 68.6 °C using hot air at 70 °C. The RF heating uniformity was improved by adding forced hot air, moving samples on the conveyor, and mixing during the treatment. An effective RF treatment protocol was finally developed to combine 0.8 kW RF power with a forced hot air at 70 °C, conveyor movement at 6.6 m/h, two mixings, and holding at 70 °C hot air for 14 min, followed by forced room air cooling through thin-layer (2 cm) samples. Corn quality was not affected by RF treatments since quality parameters of RF treated samples were better than or similar to those of untreated controls after the accelerated shelf life test. RF treatments may hold great potential as a pasteurization method to control molds in corns without causing a substantial loss of product quality.

Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals

This study evaluated quality attributes of beef aged as subprimals versus as steaks. Paired subprimals (n=5 pairs of five subprimal types) were selected and assigned to a treatment: (1) aging as vacuum-packaged steaks (portioned 7d postmortem), or (2) aging as vacuum-packaged subprimals (portioned into steaks after each aging period: ribeye, 28d; strip loin, 28d; top sirloin butt, 35d; tenderloin, 21d; and short loin, 28d). To simulate typical U.S. handling and distribution, all steaks were held an additional 14d before color, shelf life, Warner–Bratzler shear force (WBSF), and consumer sensory analyses were conducted. Aging subprimals tended to result in a lower WBSF for the strip loin and significantly lower WBSF for top sirloin butts. Although consumer panelists preferred the strip loin aged as steaks, they had no preference for aging method for the other muscles. Overall, findings from this study show the potential for portioning subprimals into steaks before aging.

Storage stability of pistachios as influenced by radio frequency treatments for postharvest disinfestations

Abstract There has been an increased interest in developing alternative physical methods for disinfesting postharvest nuts under growing international pressures to replace chemical fumigation due to its adverse effects on human health and environment. The present research explored the possibility of using radio frequency (RF) heating as a non-chemical treatment for disinfestations of pistachios. A pilot-scale, 27 MHz, 6 kW RF unit was used to study RF heating uniformity, develop a treatment protocol, and evaluate quality attributes and storage stability in treated samples. Only 5.6 and 5.5 min were needed to raise the centre temperature of 1.8 kg in-shell and 2.0 kg shelled pistachios to reach 55 °C using RF energy, respectively, compared to about 82 and 117 min when using hot air heating at 55 °C. RF heating uniformity in both types of pistachios was improved by adding forced hot air, sample movements on the conveyor and a single mixing in the middle of the treatment time. The final average temperatures on the surface and in the interior of both types of pistachio kernels exceeded 52 °C, following a holding step at 55 °C for 2 min using hot air. This provided a conservative and 100% mortality of fifth-instar Indianmeal moth (Plodia interpunctella [Hubner]). RF treated samples were not significantly different from control samples in weight loss, peroxide values, fatty acid values, fatty acid composition and kernel colour. RF treatments can, therefore, potentially provide an effective and rapid protocol against stored product pests in pistachios as an alternative to chemical fumigation. Industrial relevance A pilot-scale 6 kW RF system with conveyor belt was used to determine the heating uniformity and quality changes of pistachios. For a combination with hot air surface heating and mixing, an effective and continuous RF disinfestation method could be developed for pistachios. The RF heating technology has been successfully demonstrated for disinfesting walnuts in California, USA. We tried to expand the industrial applications of RF heating for disinfesting pistachios, to replace the chemical fumigation. This research may provide potential industrial applications of RF treatments for disinfestations based on fast and uniform heating.

Evaluation of quality attributes, nutraceutical components and antioxidant potential of wheat bread substituted with rice bran

In the present study, the effect of stabilized rice bran (RB) substitution on quality attributes, nutraceutical components and antioxidant potential of wheat bread was investigated. An increasing tendency was observed in protein, fat, ash, total dietary fiber content as well as in color and firmness of the breads as the level of substitution increased. Moreover, the RB substituted breads contained higher levels of vitamin E, phenolic content and antioxidant activity in comparison to the control. Baking resulted in a decrease in the vitamin E content and total flavonoids, whereas the amounts of phenolics as well as the antioxidant activities increased. Sensory evaluations revealed that breads substituted with 30% RB were overall acceptable, however, substitution level higher than 10% negatively affected the sensory properties in terms of color crumb and texture. Therefore, a significant improvement in the nutritional composition of the wheat bread with RB substitution was observed.

Recent Advances in the Application of Hyperspectral Imaging for Evaluating Fruit Quality

The quality of fruit is a very important measure in determining the market value of the fruit. Good fruit quality provides great potential benefits for antioxidant properties of abundant bioactive compounds such as flavonoids, anthocyanins, polyphenols, and ascorbic acid. Therefore, giving enough attention to fruit quality and its changes is important for assuring high quality of fruits. Hyperspectral imaging (HSI) technique has showed great potential for evaluating quality attributes of fruit due to its nature of simple, continuous noninvasiveness and economy. However, for inherent peculiarity of fruit, some problems arose in the practice of estimating fruit quality by HSI, including focusing, determination of scanning parameters, image processing, data mining, and data analysis. The purpose of this paper is to review the use of HSI in the estimation of physical-chemical attributes, detection of common defects and contaminants, and evaluation of maturity stage of fruit. Remaining problems are also identified, along with suggested solutions and possible future trends in the field.

Relationship of changes in quality attributes and protein solubility of ground beef under pasteurization conditions

Cook loss and shrinkage are important parameters for evaluating quality attributes of processed meats with the most important determinant being the thermal stability of proteins in the muscle tissue. In this study, we found that these attributes correlated with a loss of soluble sarcoplasmic proteins (SSP) and soluble myofibrillar proteins (SMP) in ground beef patties during pasteurization (65–90 °C, 1–60 min). Cook loss in beef patties was linearly correlated with the area shrinkage (R2 = 0.95), and with the loss of SSP (R2 = 0.87), SMP (R2 = 0.85), and total soluble proteins (TSP; R2 = 0.89). About 60–80% of SSP and SMP were rapidly lost in the first 2–5 min of heating, then decreased at lower rate until reaching an equilibrium value of approximately 22% of SSP and 20% of SMP of their initial values. Cook loss (29–35%) and area shrinkage (19–28%) also occurred rapidly in the first 2–5 min of heating. The concentration of TSP in exudate decreased, but the net weight of TSP and percentage of TSP (2–10%) lost in the exudate increased with heating time while the sum of TSP in exudate and meat decreased.

Laser-based imaging system for non-invasive monitoring of quality changes of papaya during drying

Non-invasive, sensor-based technologies are increasingly considered as preferred methods for evaluating quality attributes of agricultural products. This study investigated the feasibility of a laser light backscattering analysis at three wavelengths (532, 650, 780 nm) for predicting moisture content (MC), shrinkage (S), lightness (L*), chroma (C*) and hue (h*) changes of papaya during drying. Convective hot air drying was conducted at four temperatures (50, 60, 70, 80 °C), during which time the product was sampled and subjected to non-destructive optical analysis as well as reference measurements. From laser images, the illuminated area (AI) and light intensity (IL) were used to assess the backscattering profiles that represent photon migration in the fruit tissue. As expected, drying temperatures significantly affected the quality attributes of dehydrated papayas. Increasing drying temperature resulted in a decrease in MC, L*, and C* values, whereas h* and S values were increased. The results also revealed that each backscattering factor obtained can potentially be used to describe each quality change, except for C* value. In addition, multivariate correlations of measured AI and IL parameters at 650 nm wavelength were found to precisely yield the best fit for MC, L*, and h* predictions (R2 > 0.92). Therefore, the study concludes that the use of laser backscattering methods provides a useful tool for quality control as a rapid, consistent, non-intrusive and objective method for in-line measurement of product quality in fruit drying processes.

Evaluation of Quality Attributes During Storage of Guava Nectar Cv. Lalit from Different Pulp and TSS Ratio

A study was undertaken for preparation of nectar using guava cv. Lalit with respect to pulp percentage and TSS (oBrix) as per the treatments and the processed nectar was analyzed in CRD (Completely Randomized Design). Physico-chemical parameters viz., TSS, acidity, ascorbic acid, non-reducing sugars, total sugars and viscosity as well as organoleptic attributes viz., colour, flavour, taste and overall acceptability of nectar were evaluated at an interval of 2 months up to 8 months of storage. An overall result of fruit nectar prepared from guava was found better in the treatment P4B2 (20% pulp + 15°Brix TSS) which was statistically at par with P3B3 (16% pulp + 17°Brix TSS). Results indicated that the minimum physico-chemical changes viz., TSS (15 -15.83°Brix), acidity (0.3 - 0.35%), reducing sugars (6.07 - 4.77%), total sugars (17.02 - 17.71%) and viscosity (47.76 - 48.48N.s/m2) showed increasing trend while ascorbic acid (14.7 - 13.82 mg/100 g), non-reducing sugars and sensory attributes showed decreasing values with duration of storage. Considering above chemical constituents as well as sensory attributes of processed nectar, both the treatments P4B2 (20% pulp + 15°Brix TSS) and P3B3 (16% pulp + 17°Brix TSS) were found better for nectar preparation. The variety Lalit is commercially used in processing industry due its attractive pulp colour and could make significant contribution to food industry.

Quality Attributes of Immature Fruit of Different Mango Varieties

The study was carried out to evaluate quality attributes of immature fruits of four commercially grown varieties of mango namely Sindhri, Chaunsa, Langra and Desi. The immature mango fruits were collected from basin of mango tree in the end of April followed by washing, surface drying and extraction of fruit pulp. The extracted fruit pulp was assessed for pH, TSS, moisture and ash percentage, acidity, vitamin C, fat, protein and sugars. Besides, minerals including sodium, calcium, potassium, magnesium, zinc, iron, copper, chromium, and manganese were also determined. On the basis of varietal comparison Sindhri had more moisture (88.60%), ash and fat (0.60%) each, total sugars (6.99%) and reducing sugars (2.78%) as compared to rest of the varieties. However TSS (9.35%), protein (0.71%), and non reducing sugars (4.86%) were recorded the highest in Langra variety. Only the Chaunsa variety had maximum pH of 3.01 and vitamin-C (27.16 mg 100g-1). Regarding mineral elements, Desi was found potential in terms of sodium (453.93 mg kg-1), calcium (403.79 mg kg-1), Zinc (3.47 mg kg-1) and iron (5.95 mg kg-1). The zinc and iron was at par with the results obtained from Langra. However, potassium (904.58 mg kg-1) and copper (2.58 mg kg-1) were observed the highest in Langra, magnesium (78.09 mg kg-1) in Chaunsa and manganese (2.43 mg kg-1) in Sindhri.

Qualidade de Organossolo sob diferentes usos antrópicos em áreas de preservação permanente no Distrito Federal

O uso e a ocupação das terras devem ser planejados de forma racional a fim de evitar impactos ambientais negativos nos recursos naturais, particularmente em áreas ambientalmente protegidas por lei. O objetivo deste trabalho foi avaliar atributos de qualidade dos solos em áreas de preservação permanente da Microbacia do Ribeirão do Gama, Distrito Federal, Brasil, para verificar o efeito do uso antrópico. Foram avaliados atributos físicos, químicos e biológicos de qualidade de organossolos em cinco áreas de uso e ocupação diversificada das terras: três áreas cultivadas (hortaliças, eucalipto e mandioca) e duas áreas preservadas (pastagem nativa e mata de galeria). As amostras de solo foram coletadas nas camadas de 0-10 e 10-20 cm. Os dados obtidos pelas análises físicas, químicas e biológicas dos solos foram avaliados estatisticamente por meio do software Sisvar 4.6. Os resultados obtidos mostraram influência dos usos e ocupações diferentes das terras em relação aos atributos de qualidade dos solos. O manejo dos solos adotado nessas áreas foi considerado o principal fator de alteração dos atributos físicos, químicos e biológicos, destacando-se a compactação dos solos sob áreas de vegetação nativa e diminuição da matéria orgânica nos solos em sistemas cultivados.

Evaluating probabilistic models with uncertain model parameters

Probabilistic models are commonly used to evaluate quality attributes, such as reliability, availability, safety and performance of software-intensive systems. The accuracy of the evaluation results depends on a number of system properties which have to be estimated, such as environmental factors or system usage. Researchers have tackled this problem by including uncertainties in the probabilistic models and solving them analytically or with simulations. The input parameters are commonly assumed to be normally distributed. Accordingly, reporting the mean and variances of the resulting attributes is usually considered sufficient. However, many of the uncertain factors do not follow normal distributions, and analytical methods to derive objective uncertainties become impractical with increasing complexity of the probabilistic models. In this work, we introduce a simulation-based approach which uses Discrete Time Markov Chains and probabilistic model checking to accommodate a diverse set of parameter range distributions. The number of simulation runs automatically regulates to the desired significance level and reports the desired percentiles of the values which ultimately characterises a specific quality attribute of the system. We include a case study which illustrates the flexibility of this approach using the evaluation of several probabilistic properties.

Round-trip support for extra-functional property management in model-driven engineering of embedded systems

ContextIn order for model-driven engineering to succeed, automated code generation from models through model transformations has to guarantee that extra-functional properties specified at design level are preserved at code level. ObjectiveThe goal of this research work is to provide a full round-trip engineering approach in order to evaluate quality attributes of the embedded system by code execution monitoring as well as code static analysis and then provide back-propagation of the resulting values to modelling level. In this way, properties that can only be roughly estimated statically are evaluated against observed values and this consequently allows to refine the design models for ensuring preservation of analysed extra-functional properties at code level. MethodFollowing the model-driven engineering vision, (meta-) models and transformations are used as main artefacts for the realisation of the round-trip support which is finally validated against an industrial case study. ResultThis article presents an approach to support the whole round-trip process starting from the generation of source code for a target platform, passing through the monitoring of selected system quality attributes at code level, and finishing with the back-propagation of observed values to modelling level. The technique is validated against an industrial case study in the telecommunications applicative domain. ConclusionPreservation of extra-functional properties through appropriate description, computation and evaluation makes it possible to reduce final product verification and validation effort and costs by generating correct-by-construction code. The proposed round-trip support aids a model-driven component-based development process in ensuring a desired level of extra-functional properties preservation from the source modelling artefacts to the generated code.

Model-based verification of quantitative non-functional properties for software product lines

Evaluating quality attributes of a design model in the early stages of development can significantly reduce the cost and risks of developing a low quality product. To make this possible, software designers should be able to predict quality attributes by reasoning on a model of the system under development. Although there exists a variety of quality-driven analysis techniques for software systems, only a few work address software product lines. This paper describes how probabilistic model checking techniques and tools can be used to verify non-functional properties of different configurations of a software product line. We propose a model-based approach that enables software engineers to assess their design solutions for software product lines in the early stages of development. Furthermore, we discuss how the analysis time can be surprisingly reduced by applying parametric model checking instead of classic model checking. The results show that the parametric approach is able to substantially alleviate the verification time and effort required to analyze non-functional properties of software product lines.

Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis

This paper reports on the optimization of marinated anchovies, inoculated with two probiotic strains ( Lactobacillus plantarum and Bidifobacterium animalis subsp. lactis ). The research was divided into three phases: a) choice of the hurdles for the marinating brine; b) brine optimization; and c) production of functional anchovies. After studying the effects of pH and NaCl as typical hurdles of brine, the effect of citrus extract towards the probiotics was assessed; this antimicrobial agent was chosen as an additional hurdle for product storage. Process optimization, conducted through the use of a centroid design, revealed that the optimal composition for marinating brine was the following: 2% of acetic acid, 10% of NaCl and 200 ppm of citrus extract. Then, anchovies were inoculated with probiotics, marinated, packed under different conditions (air, vacuum, in oil and in a diluted brine) and stored at 4 °C. During 21 days, analyses were performed to evaluate quality attributes (odor, color, texture and overall quality) as well as the survival of the tested strains. The limiting factors for shelf life definition resulted to be sensory scores (odor in particular); the best sample was that packed in diluted brine, as it retained the sensory quality at the maximum level for at least 6–10 days and showed a shelf life longer than 21 days. This paper proposes a new kind of functional food, based on marinated anchovies. The new non-dairy functional food may both contribute to a regular assumption of probiotics in individuals with lactose intolerance or with a diet lacking milk-derived products and to expand the range of health-promoting foods. By increasing the amount of functional foods in the diet, will be easier for consumers to achieve the optimal supply of probiotics able to guarantee a healthy bacterial gut flora. Moreover, anchovy is a low cost product in Southern Italy; therefore the preparation of a functional dish with this kind of raw material could be a promising way for small-scale producers and very attractive for consumers, due to mild treatments used for its stabilization. ► Fish is a suitable carrier for probiotics. ► Lactobacillus plantarum is resistant to marination process. ► The shelf life of anchovies inoculated with probiotics is at least 21 days. ► Marinated anchovies with probiotics could broaden the range of functional foods.

Coffee Bean Heating Uniformity and Quality as Influenced by Radio Frequency Treatments for Postharvest Disinfestations

Developing effective and economically viable treatments that replace chemical phytosanitary and quarantine practices is urgently needed for the coffee bean industry to maintain competitiveness in domestic and international markets. The objective of this study was to determine coffee bean heating uniformity and quality as influenced by radio frequency (RF) treatments for postharvest disinfestations. A pilot-scale, 27 MHz, 6 kW RF unit was used to study RF heating uniformity, develop a treatment protocol, and evaluate quality attributes in treated coffee beans. After comparing three selected electrode gaps, an appropriate gap of 14 cm was obtained to raise the central temperature of 2.75 kg samples to 48C using RF energy by 4.6 min, compared to more than 237 min for samples to reach only 45C when using forced hot air at 48C. RF heating uniformity in bean samples was improved by adding forced hot air and back and forth movements on the conveyor at 0.89 m min-1. The final temperatures reached 50.4C in the interior of the sample and 50.6C on the sample surface, resulting in small uniformity index values of 0.023 to 0.060 for the interior temperature and 0.073 for surface temperature distributions. RF treatments combined with forced hot air at 48C to hold the target temperature for 10min followed by forced room air cooling through a 3 cm product layer provided good bean quality. No significant differences in weight loss, moisture content, and color were observed between RF treatments and unheated controls.