Non-contact ultrasound characterization of bread crumb: Application of the Biot–Allard model

Application of TOPSIS to evaluate the effects of different conditions of sonication on eggless cake properties, structure, and mass transfer

The technique for order performance by similarity to ideal solution (TOPSIS) method was used to select the optimum point of power and time of ultrasound and baking temperature of eggless cake production. The effect of ultrasound power and baking time on the mass-transfer parameters such as moisture diffusion and the activation energy was assessed. The sonication treatment increased the viscosity of the eggless cake batter (25% in consistency coefficient and 24% in apparent viscosity). The minimum batter density was observed at 60% intensity for 30 or 60 s of sonication (1.0253 and 1.027 g/cm³ ). This condition also increased the eggless cake volume and springiness. In contrast, the crumb fractal dimension, hardness, gumminess, cohesiveness, and chewiness of the eggless cake decreased (1.65, 29, 39, 39, and 33%, respectively). The moisture diffusion during baking at 160, 180, and 200 °C and different ultrasound intensities were studied. The baking temperature of 200 °C and the intensity of 60% had the maximum effect on increasing the moisture diffusivity. Arrhenius equation showed the activation energy varied from 21.38 to 22.95 kJ/mol. The optimum quality of the eggless cake resulted from a combination of 60% intensity and 60 s of sonication and the baking temperature of 180 °C. PRACTICAL APPLICATION: Some vegetarians do not consume eggs and egg-based products; therefore it is important to produce egg-free food options. Also, considering that eggs are one of the most expensive raw materials in the production of various types of cakes and have a low shelf-life, in this study, the effects of sonication on the quality characteristics of an eggless cake has been studied.

Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review

The use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of energy can be applied for the improvement of qualitative characteristics of high-quality foods as well as for assuring safety of a vast variety of foodstuffs, and at the same time minimizing any negative effects of the sensory characteristics of foods. Furthermore, the non-destructive nature of this technology offers several opportunities for the compositional analysis of foods. However, further research is required for the improvement of related techniques and the reduction of application costs in order to render this technology efficient for industrial use. This review paper covers the main applications of ultrasounds as well as several advantages of the use of the technology in combination with conventional techniques. The effects of ultrasounds on the characteristics, microbial safety, and quality of several foods are also detailed.

Air-coupled ultrasonic spectroscopy of highly damping materials using pulse compression

Air-coupled ultrasonic spectroscopy is described, whereby the output from a pulse compression system is used. It is demonstrated that the cross-correlation operation used within a pulse-compression system preserves amplitude and phase information. This approach allows the signal-to-noise ratio and, hence, signal-detection capability to be improved by the cross-correlation, while allowing noncontact spectral information for solid samples to be obtained. Results are presented for chocolate samples, where measurements of interest to the food industry have been obtained.

Model approach to starch functionality in bread making

We used modified wheat starches in gluten-starch flour models to study the role of starch in bread making. Incorporation of hydroxypropylated starch in the recipe reduced loaf volume and initial crumb firmness and increased crumb gas cell size. Firming rate and firmness after storage increased for loaves containing the least hydroxypropylated starch. Inclusion of cross-linked starch had little effect on loaf volume or crumb structure but increased crumb firmness. The firming rate was mostly similar to that of control samples. Presumably, the moment and extent of starch gelatinization and the concomitant water migration influence the structure formation during baking. Initial bread firmness seems determined by the rigidity of the gelatinized granules and leached amylose. Amylopectin retrogradation and strengthening of a long-range network by intensifying the inter- and intramolecular starch-starch and possibly also starch-gluten interactions (presumably because of water incorporation in retrograded amylopectin crystallites) play an important role in firming.