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Bui QM, Nguyen QT, Nguyen TT, Nguyen HM, Phung TT, Le VA, Truong NM, Mac TV, Nguyen TD, Hoang LTA, Tran HMD, Le VN, Nguyen MD. Multivariate Statistical Analysis for the Classification of Sausages Based on Physicochemical Attributes, Using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) and Inductively Coupled Plasma-Mass Spectrometry (ICP-MS). JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2024; 2024:1329212. [PMID: 38505133 PMCID: PMC10950409 DOI: 10.1155/2024/1329212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 01/19/2024] [Accepted: 01/30/2024] [Indexed: 03/21/2024]
Abstract
Sausage is a convenient food that is widely consumed in the world and in Vietnam. Due to the rapid development of this product, the authenticity of many famous brands has faded by the rise of adulteration. Therefore, in this study, principal component analysis (PCA) was combined with chemical analysis to identify 6 sausage brands. Sausage samples were dried and then ground to a fine powder for both instrumental analyses of attenuated total reflectance-Fourier transform infrared (ATR-FTIR) and inductively coupled plasma-mass spectrometry (ICP-MS). Dried measurements of ATR-FTIR was performed directly on the ZnSe crystal, while elemental data were obtained through microwave digestion before the ICP-MS analysis. Principal component analysis (PCA) within the framework software of XLSTAT and STATISTICA 12 was performed on the spectroscopy and elemental dataset of sausage samples. PCA visualized the distinction of 6 sausage brands on both datasets of ATR-FTIR and ICP-MS. The classification on the spectroscopy profile showed that although more than 90% variation of the dataset was explained on the first two PCs, the difference between several brands was not detected as the distribution of data overlapped with one another. The PCA observation of the elemental composition on PC1 and PC3 has separated the sausage brands into 6 distinctive groups. Besides, several key elements contributed to the brands' identification have been detected, and the most distinctive elements are Na, K, Ca, and Ba. PCA visualization showed the feasibility of the classification of sausage samples from different brands when combined with the results of FT-IR and ICP-MS methods. The experiment was able to differentiate the sausages from the 5 brands using multivariate statistics.
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Affiliation(s)
- Quang Minh Bui
- Center for High Technology Research and Development (CHTD), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Quang Trung Nguyen
- Institute of Environmental Science and Public Health, Ho Chi Minh City, Vietnam
| | - Thanh Thao Nguyen
- Institute of Environmental Technology, Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Ha My Nguyen
- Center for High Technology Research and Development (CHTD), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Thi Tinh Phung
- Center for High Technology Research and Development (CHTD), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Viet Anh Le
- Center for High Technology Research and Development (CHTD), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Ngoc Minh Truong
- Center for High Technology Research and Development (CHTD), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - The Vinh Mac
- Hanoi University of Industry, 298 Cau Dien Street, Hanoi, Vietnam
| | - Tien Dat Nguyen
- Center for High Technology Research and Development (CHTD), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Le Tuan Anh Hoang
- Center for High Technology Research and Development (CHTD), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Ha Minh Duc Tran
- Center for High Technology Research and Development (CHTD), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Van Nhan Le
- Center for High Technology Research and Development (CHTD), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Minh Duc Nguyen
- Institute of Genome Research, Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
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Sarfarazi M, Mohebbi M, Saadatmand-Tarzjan M, Mirshahi A. Sugar-free aerated chocolate: Production, investigation of bubble features using X-ray computed tomography and image processing. J Food Sci 2024; 89:473-493. [PMID: 38078753 DOI: 10.1111/1750-3841.16861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 11/08/2023] [Accepted: 11/13/2023] [Indexed: 01/15/2024]
Abstract
In contrast to other imaging techniques, X-ray imaging does not destruct the internal structure of the sample being imaged. Furthermore, this technique is able to capture numerous images of the sample at a low slice thickness, which is almost impossible in other imaging techniques. In this study, sugar was replaced with inulin:maltodextrin mixtures at ratios of 25:75 (i25), 50:50 (i50), and 75:25 (i75). Then, nitrogen (N2 ) and carbon dioxide (CO2 ) were injected into the three mixtures as well as the sugar-containing sample (control) at pressures of 3, 4.5, and 6 bar to produce aerated chocolate. The images of the samples were captured using X-ray computed tomography (XCT). After processing, they were segmented using the Chan-Vese model. Image segmentation showed that the Chan-Vese method, compared with adaptive thresholding, was more able to segment the images and remove the noise. The bubble total volume (10440 ± 9206 mm3 ) and average diameter (1.30 ± 0.10 mm) of the control were larger than those of the other samples. The results also demonstrated that the sugar-free aerated samples had lower hardness than the corresponding unaerated ones. However, it was reversed in the case of the control. This research sheds light on the industrialization of the production of aerated chocolate and the application of XCT and image processing in the analysis of the microstructure of aerated products.
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Affiliation(s)
- Messiah Sarfarazi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohebbat Mohebbi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mahdi Saadatmand-Tarzjan
- Department of Electrical Engineering, Faculty of Engineering, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Ali Mirshahi
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
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3
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Li Z, Zhang Q, Yang S, Li Y, Atrens A, Kanwar JR, Zhong W, Lin B, Wen C, Zhou Y, Xiao Y. An Optimized Method for Microcomputed Tomography Analysis of Trabecular Parameters of Metal Scaffolds for Bone Ingrowth. Tissue Eng Part C Methods 2023; 29:276-283. [PMID: 37233718 DOI: 10.1089/ten.tec.2023.0076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/27/2023] Open
Abstract
Owing to its superior mechanical and biological properties, titanium metal is widely used in dental implants, orthopedic devices, and bone regenerative materials. Advances in 3D printing technology have led to more and more metal-based scaffolds being used in orthopedic applications. Microcomputed tomography (μCT) is commonly applied to evaluate the newly formed bone tissues and scaffold integration in animal studies. However, the presence of metal artifacts dramatically hinders the accuracy of μCT analysis of new bone formation. To acquire reliable and accurate μCT results that reflect new bone formation in vivo, it is crucial to lessen the impact of metal artifacts. Herein, an optimized procedure for calibrating μCT parameters using histological data was developed. In this study, the porous titanium scaffolds were fabricated by powder bed fusion based on computer-aided design. These scaffolds were implanted in femur defects created in New Zealand rabbits. After 8 weeks, tissue samples were collected to assess new bone formation using μCT analysis. Resin-embedded tissue sections were then used for further histological analysis. A series of deartifact two-dimensional (2D) μCT images were obtained by setting the erosion radius and the dilation radius in the μCT analysis software (CTan) separately. To get the μCT results closer to the real value, the 2D μCT images and corresponding parameters were subsequently selected by matching the histological images in the particular region. After applying the optimized parameters, more accurate 3D images and more realistic statistical data were obtained. The results demonstrate that the newly established method of adjusting μCT parameters can effectively reduce the influence of metal artifacts on data analysis to some extent. For further validation, other metal materials should be analyzed using the process established in this study.
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Affiliation(s)
- Zhengmao Li
- Guangzhou Key Laboratory of Basic and Applied Research of Oral Regenerative Medicine, Guangdong Engineering Research Center of Oral Restoration and Reconstruction, Affiliated Stomatology Hospital of Guangzhou Medical University, Guangzhou, China
| | - Qing Zhang
- Guangzhou Key Laboratory of Basic and Applied Research of Oral Regenerative Medicine, Guangdong Engineering Research Center of Oral Restoration and Reconstruction, Affiliated Stomatology Hospital of Guangzhou Medical University, Guangzhou, China
| | - Shuang Yang
- Guangzhou Key Laboratory of Basic and Applied Research of Oral Regenerative Medicine, Guangdong Engineering Research Center of Oral Restoration and Reconstruction, Affiliated Stomatology Hospital of Guangzhou Medical University, Guangzhou, China
| | - Yuncang Li
- School of Engineering, RMIT University, Melbourne, Victoria, Australia
| | - Andrej Atrens
- School of Mechanical and Mining Engineering, The University of Queensland, St Lucia, Queensland, Australia
| | - Jagat Rakesh Kanwar
- Faculty of Health, School of Medicine, Deakin University, Geelong, Victoria, Australia
| | - Wen Zhong
- Guangzhou Key Laboratory of Basic and Applied Research of Oral Regenerative Medicine, Guangdong Engineering Research Center of Oral Restoration and Reconstruction, Affiliated Stomatology Hospital of Guangzhou Medical University, Guangzhou, China
| | - Bingpeng Lin
- Guangzhou Key Laboratory of Basic and Applied Research of Oral Regenerative Medicine, Guangdong Engineering Research Center of Oral Restoration and Reconstruction, Affiliated Stomatology Hospital of Guangzhou Medical University, Guangzhou, China
| | - Cuie Wen
- School of Engineering, RMIT University, Melbourne, Victoria, Australia
| | - Yinghong Zhou
- Guangzhou Key Laboratory of Basic and Applied Research of Oral Regenerative Medicine, Guangdong Engineering Research Center of Oral Restoration and Reconstruction, Affiliated Stomatology Hospital of Guangzhou Medical University, Guangzhou, China
- School of Dentistry, Faculty of Health and Behavioural Sciences, The University of Queensland, Herston, Queensland, Australia
| | - Yin Xiao
- School of Medicine and Dentistry, Menzies Health Institute Queensland, Griffith University, Gold Coast, Queensland, Australia
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Analysis of the content of mechanically separated poultry meat in sausage using computing microtomography. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103918] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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5
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Edwards K, Manley M, Hoffman LC, Williams PJ. Non-Destructive Spectroscopic and Imaging Techniques for the Detection of Processed Meat Fraud. Foods 2021; 10:foods10020448. [PMID: 33670564 PMCID: PMC7922372 DOI: 10.3390/foods10020448] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 02/05/2021] [Accepted: 02/09/2021] [Indexed: 12/04/2022] Open
Abstract
In recent years, meat authenticity awareness has increased and, in the fight to combat meat fraud, various analytical methods have been proposed and subsequently evaluated. Although these methods have shown the potential to detect low levels of adulteration with high reliability, they are destructive, time-consuming, labour-intensive, and expensive. Therefore, rendering them inappropriate for rapid analysis and early detection, particularly under the fast-paced production and processing environment of the meat industry. However, modern analytical methods could improve this process as the food industry moves towards methods that are non-destructive, non-invasive, simple, and on-line. This review investigates the feasibility of different non-destructive techniques used for processed meat authentication which could provide the meat industry with reliable and accurate real-time monitoring, in the near future.
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Affiliation(s)
- Kiah Edwards
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (K.E.); (M.M.)
| | - Marena Manley
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (K.E.); (M.M.)
| | - Louwrens C. Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; or
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Rd, Coopers Plains 4108, Australia
| | - Paul J. Williams
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (K.E.); (M.M.)
- Correspondence: ; Tel.: +27-21-808-3155
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6
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Du Z, Hu Y, Ali Buttar N, Mahmood A. X-ray computed tomography for quality inspection of agricultural products: A review. Food Sci Nutr 2019; 7:3146-3160. [PMID: 31660129 PMCID: PMC6804772 DOI: 10.1002/fsn3.1179] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 07/22/2019] [Accepted: 07/24/2019] [Indexed: 11/09/2022] Open
Abstract
The quality of agricultural products relates to the internal structure, which has long been a matter of interest in agricultural scientists. However, inspection methods of the opaque nature of internal information on agricultural products are usually destructive and require sample separation or preparation. X-ray computed tomography (X-ray CT) technology is one of the important nondestructive testing (NDT) technologies without sample separation and preparation. In this study, X-ray CT technology is used to obtain two-dimensional slice images and three-dimensional tomographic images of samples. The purpose of the review was to provide an overview of the working principle of X-ray CT technology, image processing, and analysis. This review aims to focus on the development of the agricultural products (e.g., wheat, maize, rice, apple, beef) and its applications (e.g., internal quality evaluation, microstructure observation, mechanical property measurement, and others) using CT scanner. This paper covers the aspects regarding the advantages and disadvantages of NDT technology, especially the unique advantages and limitations of X-ray CT technology on the quality inspection of agricultural products. Future prospects of X-ray CT technology are also put forward to become indispensable to the quality evaluation and product development on agricultural products.
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Affiliation(s)
- Zhe Du
- Key Laboratory of Modern Agricultural Equipment and TechnologyMinistry of Education Jiangsu ProvinceJiangsu UniversityZhenjiangChina
| | - Yongguang Hu
- Key Laboratory of Modern Agricultural Equipment and TechnologyMinistry of Education Jiangsu ProvinceJiangsu UniversityZhenjiangChina
| | - Noman Ali Buttar
- Key Laboratory of Modern Agricultural Equipment and TechnologyMinistry of Education Jiangsu ProvinceJiangsu UniversityZhenjiangChina
| | - Ashraf Mahmood
- Key Laboratory of Modern Agricultural Equipment and TechnologyMinistry of Education Jiangsu ProvinceJiangsu UniversityZhenjiangChina
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7
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A comparative study on the effect of superheated steam and hot air drying on microstructure of distillers' spent grain pellets using X-ray micro-computed tomography. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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8
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Pospiech M, Zikmund T, Javůrková Z, Kaiser J, Tremlová B. An Innovative Detection of Mechanically Separated Meat in Meat Products. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1394-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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9
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Tian B, Wang Z, van der Goot AJ, Bouwman WG. Air bubbles in fibrous caseinate gels investigated by neutron refraction, X-ray tomography and refractive microscope. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Wang Z, Herremans E, Janssen S, Cantre D, Verboven P, Nicolaï B. Visualizing 3D Food Microstructure Using Tomographic Methods: Advantages and Disadvantages. Annu Rev Food Sci Technol 2018; 9:323-343. [DOI: 10.1146/annurev-food-030117-012639] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zi Wang
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Els Herremans
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Siem Janssen
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Dennis Cantre
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Pieter Verboven
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Bart Nicolaï
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
- Flanders Centre of Postharvest Technology, VCBT, 3001 Leuven, Belgium
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11
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Orina I, Manley M, Williams PJ. Non-destructive techniques for the detection of fungal infection in cereal grains. Food Res Int 2017; 100:74-86. [PMID: 28873744 DOI: 10.1016/j.foodres.2017.07.069] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 07/31/2017] [Accepted: 07/31/2017] [Indexed: 10/19/2022]
Abstract
Infection of cereal grains by fungi is a serious problem worldwide. Depending on the environmental conditions, cereal grains may be colonised by different species of fungi. These fungi cause reduction in yield, quality and nutritional value of the grain; and of major concern is their production of mycotoxins which are harmful to both humans and animals. Early detection of fungal contamination is an essential control measure for ensuring storage longevity and food safety. Conventional methods for detection of fungal infection, such as culture and colony techniques or immunological methods are either slow, labour intensive or difficult to automate. In recent years, there has been an increasing need to develop simple, rapid, non-destructive methods for early detection of fungal infection and mycotoxins contamination in cereal grains. Methods such as near infrared (NIR) spectroscopy, NIR hyperspectral imaging, and electronic nose were evaluated for these purposes. This paper reviews the different non-destructive techniques that have been considered thus far for detection of fungal infection and mycotoxins in cereal grains, including their principles, application and limitations.
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Affiliation(s)
- Irene Orina
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000, Nairobi, Kenya
| | - Marena Manley
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| | - Paul J Williams
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
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12
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Lomolino G, Morari F, Dal Ferro N, Vincenzi S, Pasini G. Investigating the einkorn (Triticum monococcum
) and common wheat (Triticum aestivum)
bread crumb structure with X-ray microtomography: effects on rheological and sensory properties. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13425] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Giovanna Lomolino
- Department of Agronomy, Food, Natural Resources, Animals, and Environment; DAFNAE Università di Padova; Viale dell'Università, 16 Legnaro, Padova 35020 Italy
| | - Francesco Morari
- Department of Agronomy, Food, Natural Resources, Animals, and Environment; DAFNAE Università di Padova; Viale dell'Università, 16 Legnaro, Padova 35020 Italy
| | - Nicola Dal Ferro
- Department of Agronomy, Food, Natural Resources, Animals, and Environment; DAFNAE Università di Padova; Viale dell'Università, 16 Legnaro, Padova 35020 Italy
| | - Simone Vincenzi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment; DAFNAE Università di Padova; Viale dell'Università, 16 Legnaro, Padova 35020 Italy
| | - Gabriella Pasini
- Department of Agronomy, Food, Natural Resources, Animals, and Environment; DAFNAE Università di Padova; Viale dell'Università, 16 Legnaro, Padova 35020 Italy
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13
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Imaizumi T, Tanaka F, Sato Y, Yoshida Y, Uchino T. Evaluation of electrical and other physical properties of heated sweet potato. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12490] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Teppei Imaizumi
- Faculty of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Fumihiko Tanaka
- Faculty of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Yuma Sato
- Graduate School of Bioresource and Bioenvironmental Sciences; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Yuka Yoshida
- Graduate School of Bioresource and Bioenvironmental Sciences; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Toshitaka Uchino
- Faculty of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
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14
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Novel 2D and 3D imaging of internal aerated structure of ultrasonically treated foams and cakes using X-ray tomography and X-ray microtomography. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.03.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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16
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Emin M, Teumer T, Schmitt W, Rädle M, Schuchmann H. Measurement of the true melt temperature in a twin-screw extrusion processing of starch based matrices via infrared sensor. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.09.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Schoeman L, Williams P, du Plessis A, Manley M. X-ray micro-computed tomography (μCT) for non-destructive characterisation of food microstructure. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2015.10.016] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Vilgis TA. Soft matter food physics--the physics of food and cooking. REPORTS ON PROGRESS IN PHYSICS. PHYSICAL SOCIETY (GREAT BRITAIN) 2015; 78:124602. [PMID: 26534781 DOI: 10.1088/0034-4885/78/12/124602] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.
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Affiliation(s)
- Thomas A Vilgis
- Max-Planck-Institute for Polymer Research, Ackermannweg 10, 55129 Mainz, Germany
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19
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Abstract
The structure of foods, both natural and processed ones, is controlled by many variables ranging from biology to chemistry and mechanical forces. The structure also controls many of the properties of the food, including consumer acceptance, taste, mouthfeel, appearance, and so on, and nutrition. Imaging provides an important tool for measuring the structure of foods. This includes 2-dimensional (2D) images of surfaces and sections, for example, viewed in a microscope, as well as 3-dimensional (3D) images of internal structure as may be produced by confocal microscopy, or computed tomography and magnetic resonance imaging. The use of images also guides robotics for harvesting and sorting. Processing of images may be needed to calibrate colors, reduce noise, enhance detail, and delineate structure and dimensions. Measurement of structural information such as volume fraction and internal surface areas, as well as the analysis of object size, location, and shape in both 2- and 3-dimensional images is illustrated and described, with primary references and examples from a wide range of applications.
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Affiliation(s)
- John C Russ
- Dept. of Materials Science and Engineering, North Carolina State Univ, Raleigh, NC, U.S.A
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20
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Abstract
Density of foods is an important physical property, which depends on structural properties of food. For porous foods such as baked foods, accurate measurement of density is challenging since traditional density measurement techniques are tedious, operator-dependent and incapable of precise volume measurement of foods. To overcome such limitations, a methodology was developed using both digital radiography(DR) and computed tomography(CT) x-ray imaging to directly determine density of foods. Apparent density was determined directly from x-ray linear attenuation coefficients by scanning at 40, 60, 80 kVp on DR and 45, 55, 70 kVp on CT. The apparent density can be directly determined using CT however sample thickness is needed to determine density using DR. No significant difference (p<0.05) was observed between density obtained from traditional methods, with density determined from x-ray linear attenuation coefficients. Density determined on CT for all foods with mean 0.579 g/cm3 had a standard deviation, SD = 0.0367 g/cm3. Density determination using x-ray linear attenuation was found to be a more efficient technique giving results comparable with conventional techniques.
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Affiliation(s)
- Shivangi Kelkar
- Department of Agricultural & Biological Engineering, Purdue University, West Lafayette, Indiana
| | - Carol J Boushey
- Department of Nutrition Science, Purdue University, West Lafayette, Indiana
- Epidemiology Program, University of Hawai'i Cancer Center, Honolulu, Hawai'I
| | - Martin Okos
- Department of Agricultural & Biological Engineering, Purdue University, West Lafayette, Indiana
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Non-destructive Estimation of Maize (Zea mays L.) Kernel Hardness by Means of an X-ray Micro-computed Tomography (μCT) Density Calibration. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1502-3] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat. Meat Sci 2015; 100:217-21. [DOI: 10.1016/j.meatsci.2014.10.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Revised: 10/06/2014] [Accepted: 10/07/2014] [Indexed: 11/22/2022]
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23
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Garcia-Gil N, Santos-Garcés E, Fulladosa E, Laverse J, Del Nobile MA, Gou P. High pressure induces changes in texture and microstructure of muscles in dry-cured hams. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.01.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Besbes E, Jury V, Monteau JY, Le Bail A. Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.10.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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25
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Santos-Garcés E, Laverse J, Gou P, Fulladosa E, Frisullo P, Del Nobile M. Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages. Meat Sci 2013; 93:639-44. [DOI: 10.1016/j.meatsci.2012.11.027] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2012] [Revised: 09/05/2012] [Accepted: 11/03/2012] [Indexed: 10/27/2022]
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26
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Ho QT, Carmeliet J, Datta AK, Defraeye T, Delele MA, Herremans E, Opara L, Ramon H, Tijskens E, van der Sman R, Van Liedekerke P, Verboven P, Nicolaï BM. Multiscale modeling in food engineering. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.019] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Frisullo P, Laverse J, Barnabà M, Navarini L, Del Nobile M. Coffee beans microstructural changes induced by cultivation processing: An X-ray microtomographic investigation. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.09.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Licciardello F, Frisullo P, Laverse J, Muratore G, Del Nobile MA. Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.08.021] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Study of kernel structure of high-amylose and wild-type rice by X-ray microtomography and SEM. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2011.08.013] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Frisullo P, Barnabà M, Navarini L, Del Nobile M. Coffea arabica beans microstructural changes induced by roasting: An X-ray microtomographic investigation. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.07.036] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Pittia P, Sacchetti G, Mancini L, Voltolini M, Sodini N, Tromba G, Zanini F. Evaluation of Microstructural Properties of Coffee Beans by Synchrotron X-Ray Microtomography: A Methodological Approach. J Food Sci 2011; 76:E222-31. [DOI: 10.1111/j.1750-3841.2010.02009.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Frisullo P, Licciardello F, Muratore G, Del Nobile MA. Microstructural Characterization of Multiphase Chocolate Using X-Ray Microtomography. J Food Sci 2010; 75:E469-76. [DOI: 10.1111/j.1750-3841.2010.01745.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Frisullo P, Conte A, Del Nobile M. A Novel Approach to Study Biscuits and Breadsticks Using X-Ray Computed Tomography. J Food Sci 2010; 75:E353-8. [DOI: 10.1111/j.1750-3841.2010.01689.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Valous NA, Mendoza F, Sun DW. Emerging non-contact imaging, spectroscopic and colorimetric technologies for quality evaluation and control of hams: a review. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2009.09.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sadik OA, Zhou AL, Kikandi S, Du N, Wang Q, Varner K. Sensors as tools for quantitation, nanotoxicity and nanomonitoring assessment of engineered nanomaterials. ACTA ACUST UNITED AC 2009; 11:1782-800. [DOI: 10.1039/b912860c] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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