Fascination of Food Rheology 4th Lecture: Viscoelasticity of Foods

靖, 三浦

doi:10.1678/rheology.43.47

Cited by 3 publications

(3 citation statements)

References 6 publications

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“…The correlation and reproducibility of the E max (−0.167) and t (0.165) of Senbei are poor, which may be due to the uneven pore distribution of Senbei leading to the uneven peak value of cavity rupture vibration. Miura et al (2023) conducted acoustic and mechanical measurements on six commodities after they were treated with different hygroscopic conditions and also found that high‐precision acoustic characteristics can better characterize the brittleness of porous foods than mechanical characteristics. The energy release was concentrated in a shorter period, as shown in the Hilbert graph (Figure S4).…”

Section: Resultsmentioning

confidence: 99%

Correlation between acoustic characteristics and sensory evaluation of puffed‐grain food based on energy analysis

Zhu,

Hu,

Jia

et al. 2024

Journal of Texture Studies

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Puffed‐grain food is a crispy snack whose consumer satisfaction depends on snack crispness and crunchiness, which can be characterized by the sound and the acoustic signals of food breaking. This study aimed to evaluate whether acoustic characteristics can be used to predict the crispness of various puffed‐grain food. Sensory evaluation was performed on puffed‐grain products with varying hygroscopic durations and different types. The relation between sensory evaluation and acoustic characteristics of nine different types of food was examined. The Hilbert–Huang transform was used to perform energy segmentation of the acoustic signal of puffed‐grain food and observe its energy migration process. The results showed that energy release was more concentrated in the low‐frequency range for grain‐puffed foods with different hygroscopic durations. No notable correlation was observed between the low‐frequency interval and sensory crispness for the different types of puffed‐grain foods. However, the acoustic features extracted from their inherent low‐frequency intervals showed a significantly improved correlation with sensory crispness. Therefore, it provides a theoretical reference for applying acoustic characteristics to describe food texture.

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Section: Resultsmentioning

confidence: 99%

Correlation between acoustic characteristics and sensory evaluation of puffed‐grain food based on energy analysis

Zhu,

Hu,

Jia

et al. 2024

Journal of Texture Studies

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“…In the case of baked goods, AE is specifically employed to evaluate textural attributes such as crispiness and crunchiness (Aboonajmi & Faridi, 2016). AE has been reported to measure the crispness of several baked products, including but not limited to cookies, biscuits, rice crackers, corn snacks, bread, extruded cereals, and snacks (Chanvrier et al., 2014; Hirte et al., 2010; Jakubczyk et al., 2017; Miura et al., 2023).…”

Section: Applications Of Nondestructive Techniques In the Bakery Indu...mentioning

confidence: 99%

Innovations in nondestructive assessment of baked products: Current trends and future prospects

Olakanmi,

Bharathi,

Jayas

et al. 2024

Comp Rev Food Sci Food Safe

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Rising consumer awareness, coupled with advances in sensor technology, is propelling the food manufacturing industry to innovate and employ tools that ensure the production of safe, nutritious, and environmentally sustainable products. Amidst a plethora of nondestructive techniques available for evaluating the quality attributes of both raw and processed foods, the challenge lies in determining the most fitting solution for diverse products, given that each method possesses its unique strengths and limitations. This comprehensive review focuses on baked goods, wherein we delve into recently published literature on cutting‐edge nondestructive methods to assess their feasibility for Industry 4.0 implementation. Emphasizing the need for quality control modalities that align with consumer expectations regarding sensory traits such as texture, flavor, appearance, and nutritional content, the review explores an array of advanced methodologies, including hyperspectral imaging, magnetic resonance imaging, terahertz, acoustics, ultrasound, X‐ray systems, and infrared spectroscopy. By elucidating the principles, applications, and impacts of these techniques on the quality of baked goods, the review provides a thorough synthesis of the most current published studies and industry practices. It highlights how these methodologies enable defect detection, nutritional content prediction, texture evaluation, shelf‐life forecasting, and real‐time monitoring of baking processes. Additionally, the review addresses the inherent challenges these nondestructive techniques face, ranging from cost considerations to calibration, standardization, and the industry's overreliance on big data.

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“…Therefore, we evaluated the workability of Mochi by measuring viscoelasticity. Measurement of viscoelasticity by a rheometer is technically established, and it can be said that it is appropriate because it is excellent in quantitative aspects [4].…”

Section: Measurement Of Viscoelasticitymentioning

confidence: 99%

Novel Soft Meals Developed by 3D Printing

Kodama¹,

Takita²,

Tamate³

et al. 2017

Future Foods

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Recently, 3D printing is being applied to various fields. 3D printing of foods has been developed; however, there are many challenges. To overcome the challenges, we have started a new research group named "Yonezawa Itadakimasu Research Group," to focus on the development of 3D printing applications for manufacturing food. We have developed Novel jelly foods that are shaped by 3D printed molds. Fused deposition modeling (FDM) 3D printer for food manufacturing makes the 3D printed molds. First step of making 3D printing mold is to print a cast. Then, food grade silicone is poured into the cast to make a mold. This type of 3D printed mold can be used widely, such as making sweets, restaurant menus, and care foods by changing the design depending on the use of application. Secondly, we started to develop 3D food printers. This type of challenge to develop future foods by 3D printing technology may have a major impact on the care food because the looks of foods are important and will be improved by 3D printing.

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Fascination of Food Rheology 4th Lecture: Viscoelasticity of Foods

Abstract: (1)(1)g e E ) Ψ(( Fig. 1) 4)E e Ψ(t )(1)g e E ) Ψ((3) (Fig. 2) 4) (2) σ = σ 0 e iωt σ 0 ω δ (0 < δ < π/2) γ' π/2 rad γ"

Cited by 3 publications

References 6 publications

Correlation between acoustic characteristics and sensory evaluation of puffed‐grain food based on energy analysis

Correlation between acoustic characteristics and sensory evaluation of puffed‐grain food based on energy analysis

Innovations in nondestructive assessment of baked products: Current trends and future prospects

Novel Soft Meals Developed by 3D Printing

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