Determination of total acid content and moisture content during solid-state fermentation processes using hyperspectral imaging

Zhu, Yaodi; Zhang, Xiaobo; Shen, Tingting; Shi, Jiyong; Zhao, Jing; Holmes, Mel; Li, Guoquan

doi:10.1016/j.jfoodeng.2015.11.019

Cited by 27 publications

(12 citation statements)

References 41 publications

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“…Titratable acidity (TA) was measured according to a volumetric titration method. 11 Briefly, jujube sample (1.000 g) was mixed with 50 mL distilled water, then titrated with 0.01 mol L −1 sodium hydroxide, and standardised to end point pH = 8.2. Finally, the titratable acidity was calculated based on volume of sodium hydroxide consumed.…”

Section: Titratable Aciditymentioning

confidence: 99%

See 1 more Smart Citation

Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)

Ding

Wang

et al. 2017

J Sci Food Agric

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Section: Titratable Aciditymentioning

confidence: 99%

“…The mobile phase was 0.11 mol L −1 formic acid (eluant B) and methanol (eluant A), and the flow rate was 0.7 mL min −1 and the injection volume was 10 μL. The gradient program of samples were as follows: 0-5 min, 90-85% of B; 5-6 min, 85-80% of B; 6-10 min, 80% of B; 10-11 min, 80-75% of B; [11][12][13][14][15]…”

Section: Free Amino Acidsmentioning

confidence: 99%

Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)

Ding

Wang

et al. 2017

J Sci Food Agric

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“…16 Moreover, the distribution of acid and moisture in a vinegar culture during solid-state fermentation was successfully distinguished with this technique by noting the spectral differences between each component. 17 The success of these studies inspired us to apply a similar technique of HSI to obtain quantitative information about the spatiotemporal distribution of gastric fluid components in a food matrix. To our knowledge, no study has been reported on the usage of the HSI technique to evaluate the gastric juice diffusion phenomenon during gastric digestion.…”

Section: ■ Introductionmentioning

confidence: 99%

Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging

Somaratne

Reis

Ferrua

et al. 2019

J. Agric. Food Chem.

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This study investigated the feasibility of using hyperspectral imaging (HSI) to characterize the diffusion of acid and water within food structures during gastric digestion. Two different sweet potatoes (steamed and fried) and egg white gel (pH5 and pH9 EWGs) structures were exposed to in vitro gastric digestion before scanning by HSI. Afterward, the moisture or acid present in the digested sample was analyzed for calibration purposes. Calibration models were subsequently built using partial least-squares (PLS). The PLS models indicated that the full-wavelength spectral range (550−1700 nm) had a good ability to predict the spatial distribution of acid (R cal 2 > 0.82) and moisture (R cal 2 > 0.88). The spatiotemporal distributions of moisture and acid were mapped across the digested food, and they were shown to depend on the food composition and structure. The kinetic data revealed that the acid and moisture uptakes are governed by Fickian diffusion or by both diffusion and erosion-controlled mechanisms. Article pubs.acs.org/JAFC Cite This: J. Agric. Food Chem. XXXX, XXX, XXX−XXX

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“…Baijiu and vinegar are typical representatives of solid‐state brewing. Based on hyperspectral technology, the distribution of moisture and acidity in vinegar fermented grains is quickly detected (Zhu et al., 2016), enabling baijiu enterprises to find problems quickly, and adjust processes in time, thus ensure the product quality. It shows that it is feasible to apply hyperspectral imaging technology to the rapid detection of characterization indicators in solid‐state fermentation process.…”

Section: Conclusion and Perspectivementioning

confidence: 99%

Application of hyperspectral technology in detection of agricultural products and food: A Review

Zhu

Huang

et al. 2020

Food Science & Nutrition

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China is the third largest country with land area in the world and is also a big agricultural country. Every year, the total amount of agricultural products is in the forefront of the world. Although the output of all kinds of food has increased, a problem that cannot be ignored has aroused people's attention, that is, food safety. In particular, major food safety incidents in recent years, such as "red heart" duck eggs, "melamine" incident, and "lean meat powder" pork, once made China's food industry into a state of decline. The whole industrial chain from primary agricultural products to commodity was greatly affected. These problems not only appear in China, but also in other countries of the world. For example in 2005, the food standard agency of the UK found that salmon sold in

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Determination of total acid content and moisture content during solid-state fermentation processes using hyperspectral imaging

Cited by 27 publications

References 41 publications

Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)

Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)

Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging

Application of hyperspectral technology in detection of agricultural products and food: A Review

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