Objective analysis and prediction of texture perception of yoghurt by hybrid neuro-numerical methods

Rauh, Cornelia; Singh, Jaswinder Pal; Nagel, Markus; Delgado, Antonio

doi:10.1016/j.idairyj.2012.03.006

Cited by 11 publications

(2 citation statements)

References 46 publications

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“…Spray freezing has been developed [136] as a useful method to retain probiotic viability during freezing, and high-pressure treatment has increased heat stress resistance allowing lowenergy spray-drying of probiotics [137] rather than the lengthy, energy, intensive freeze-drying process. Powerful modeling concepts have been suggested to better understand digestion behavior of food particulates [138,139].…”

Section: Challenges and Research Agendamentioning

confidence: 99%

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

et al. 2015

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A selection of Food Engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for food applications. Future Food Engineering must provide solutions for sustainable food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made foods, sustainable use of resources and research at disciplinary interfaces. Modern food engineers contribute to innovations in food processing methods and utilization of structure-property relationships and reverse engineering principles for systematic use of information of consumer needs to process innovation. Food structure engineering, emulsion engineering, micro-and nanotechnologies, and sustainability of food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel food processes to be adapted by the food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.

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Section: Challenges and Research Agendamentioning

confidence: 99%

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

et al. 2015

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“…At the same time, some other statistical methods of data analysis, such as one/two/threeway analysis of variance (ANOVA) and principle component analysis (PCA), are also fairly often used in sensory evaluation and instrumental measurement [40][41][42][43]. Furthermore, artificial neural network, a nonlinear statistical data modelling tool, was used to correlate the values of fluid mechanical stresses during swallowing to the sensorial texture perception [44].…”

Section: Other Statistical Modellingmentioning

confidence: 99%

Importance of Objective and Subjective Measurement of Food Quality and their Inter-relationship

Singham¹,

Birwal²,

Bk³

2015

J Food Process Technol

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Sensory properties of product are the most vital attributes, as they are most apparent to consumers. New era required new methods and tools to understand both the product and consumers. Objective measurements are more rapid, reliable and repeatable, but subjective also cannot be ignored. Subjective sensory analysis can be correlated with objective analysis. Different statistical tools and mathematical modelling is useful to correlate the instrument measurement with panel measurements. Subjective measurement can also be modulated by use of different psychophysical model and understanding of fundamental physical behaviour of food in mouth. Objective measurement is standardized by the subjective measurements, as only consumer perceive which is acceptable or not, and the acceptable value can be given as standard for objective measurements in routine testing. Further research to develop more inter relationship between these two is needed.

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Psychophysics of Texture Perception

Makame,

Nolden

2023

Food Texturology: Measurement and Perception of Food Textural Properties

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Objective analysis and prediction of texture perception of yoghurt by hybrid neuro-numerical methods

Cited by 11 publications

References 46 publications

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

Importance of Objective and Subjective Measurement of Food Quality and their Inter-relationship

Psychophysics of Texture Perception

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