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A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042004] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.
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Bhadra R, Rosentrater KA, Muthukumarappan K. Measurement and Comparison of Glass Transition and Sticky Point Temperatures of Distillers Dried Grains with Solubles (DDGS) with Varying Condensed Distillers Solubles (CDS) and Drying Temperature Levels. Cereal Chem 2014. [DOI: 10.1094/cchem-05-13-0106-r] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Rumela Bhadra
- Postdoctoral research associate, Department of Agricultural and Biosystems Engineering, Kansas State University, Manhattan, KS, U.S.A
| | - Kurt A. Rosentrater
- Assistant professor, Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, U.S.A
- Corresponding author. Phone: (515) 294-4019. Fax: (515) 294-6633. E-mail:
| | - K. Muthukumarappan
- Professor, Department of Agricultural and Biosystems Engineering, South Dakota State University, Brookings, SD, U.S.A
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