Microstructure–texture relationships of aerated sugar gels: Novel measurement techniques for analysis and control

Optical properties–microstructure–texture relationships of dried apple slices: Spatially resolved diffuse reflectance spectroscopy as a novel technique for analysis and process control

“…This texture-microstructure relation has, for example, been reported for confectionary (Decker & Ziegler, 2003), gelled systems (Borwankar, 1992;Barrangou, Drake, Daubert, & Foegeding, 2006), dried apples (Acevedo, Briones, Buera, & Aguilera, 2008), and aerated sugar gels (Herremans et al, 2013). In these works, microstructural or sensory properties of the studied food samples were clearly observed in good correlation with mechanical or rheological parameters usually considered as representing parameters for food texture quality.…”

“…The setup for SRS measurements in the range 500-1000 nm used in this research is the same as the one described by Nguyen Do Trong et al (2013) and Herremans et al (2013), and is schematically illustrated in Figure 1. It basically consisted of a halogen light source, a fiber-optics sensing probe integrating one illumination fiber and five detection fibers, a spectrograph, a camera, Position of Figure 1 A…”

“…Wavelength calibration linked each pixel on the spectral dimension of the CCD camera to its corresponding waveband and was described in detail by Herremans et al (2013). The relative diffuse reflectance spectra of the detection fibers from a measured sample were obtained as the ratios of the dark-corrected intensities acquired for that sample to the dark-corrected intensities collected in an integrating sphere (50 mm diameter, Avantes, Eerbeek, The Netherlands).…”

Acoustic emission as a tool to assess the changes induced by pulsed electric field in apple tissue

“…Acoustic properties of analysed samples were recorded simultaneously with the mechanical property determination by the modified methodology proposed earlier by Gondek et al (2009Gondek et al ( , 2013.…”

“…Acoustic waves propagate during the mechanical loading of the material through the sample and they can be registered by the special sensor and systems. Hence, acoustic emission (AE) tool in food technology is mostly often used to assess the properties of the crispy or crunchy material as extruded cereal products (bread or snacks), cookies, crackers, potato chips, grains or sugar gels (Błońska, Marzec, Kowalska, & Wróblewska, 2012;Gondek et al, 2009;Herremans et al, 2013;Marzec, Borowiec, & Lewicki, 2005;Marzec, Jakubczyk, & Cacak-Pietrzak, 2008;Marzec, Lewicki, & Jakubczyk, 2006). The acoustic emission was also used to evaluate the quality and maturity of the apple fruits and to evaluate their textural and sensorial properties (Zdunek, Konopacka, & Jesionkowska, 2010).…”