A study of diffusion of dyes in model foods using a visual method

Samprovalaki, K.; Robbins, Phillip T.; Fryer, P.J.

doi:10.1016/j.jfoodeng.2011.12.023

Cited by 10 publications

(6 citation statements)

References 14 publications

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“…A characteristic parameter for all types of diffusion processes is the diffusion coefficient D [23,24]. The thermodynamic background, based on random movement of molecules or particles through Brownian motion, has been elucidated by the EinsteinSmoluchowski equation.…”

Section: Investigation Of Diffusion Processes In Biopolymer Food Gelsmentioning

confidence: 99%

Methods for investigation of diffusion processes and biopolymer physics in food gels

Einhorn-Stoll

Drusch

2015

Current Opinion in Food Science

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Section: Investigation Of Diffusion Processes In Biopolymer Food Gelsmentioning

confidence: 99%

Methods for investigation of diffusion processes and biopolymer physics in food gels

Einhorn-Stoll

Drusch

2015

Current Opinion in Food Science

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“…In addition, IPP could collect intensity data for entire images or an area of interest, which can offer good results and systematically increasing efficiency. IPP has been used for many biological studies, such as the quantification of proteins [ 8 ], formaldehyde [ 9 ], and the detection of dyes in food [ 10 ] and drinks [ 11 ]. IPP has also been applied to eye diseases.…”

Section: Introductionmentioning

confidence: 99%

Repeatability and Reproducibility of Quantitative Corneal Shape Analysis after Orthokeratology Treatment Using Image-Pro Plus Software

Mei

Tang

et al. 2016

Journal of Ophthalmology

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Purpose. To evaluate the repeatability and reproducibility of quantitative analysis of the morphological corneal changes after orthokeratology treatment using “Image-Pro Plus 6.0” software (IPP). Methods. Three sets of measurements were obtained: two sets by examiner 1 with 5 days apart and one set by examiner 2 on the same day. Parameters of the eccentric distance, eccentric angle, area, and roundness of the corneal treatment zone were measured using IPP. The intraclass correlation coefficient (ICC) and repetitive coefficient (COR) were used to calculate the repeatability and reproducibility of these three sets of measurements. Results. ICC analysis suggested “excellent” reliability of more than 0.885 for all variables, and COR values were less than 10% for all variables within the same examiner. ICC analysis suggested “excellent” reliability for all variables of more than 0.90, and COR values were less than 10% for all variables between different examiners. All extreme values of the eccentric distance and area of the treatment zone pointed to the same material number in three sets of measurements. Conclusions. IPP could be used to acquire the exact data of the characteristic morphological corneal changes after orthokeratology treatment with good repeatability and reproducibility. This trial is registered with trial registration number: ChiCTR-IPR-14005505.

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“…The diffusion profile of every experimental run was acquired. The diffusion coefficient can be calculated from this diffusion profile as is presented elsewhere [24].…”

Section: Discussionmentioning

confidence: 99%

“…By comparing the diffusion profiles of each experiment with different variables, the effect of temperature, electric field strength, dye concentration, molecular weight and charge of the gels on diffusion is evaluated. The results of this comparison are presented elsewhere [24].…”

Section: Selection Of Region Of Analysismentioning

confidence: 99%

Development of an experimental procedure for real time investigation of diffusion in foods

Samprovalaki

Fryer

2011

Sens. & Instrumen. Food Qual.

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Diffusion and mass transfer are ubiquitous operations in food processing. The application of electric fields can influence the mass transfer properties of foods. A small scale processing unit was used in the development of a method that would allow real-time measurement of diffusion of dyes into gel samples (at a range of temperatures and electric field strengths). The depth of penetration and localisation of infused material can be visualised and measured using image analysis methods.

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A study of diffusion of dyes in model foods using a visual method

Cited by 10 publications

References 14 publications

Methods for investigation of diffusion processes and biopolymer physics in food gels

Methods for investigation of diffusion processes and biopolymer physics in food gels

Repeatability and Reproducibility of Quantitative Corneal Shape Analysis after Orthokeratology Treatment Using Image-Pro Plus Software

Development of an experimental procedure for real time investigation of diffusion in foods

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