Porous media characterization of breads baked using novel heating modes

Datta, Ashim K.; Şahin, Serpil; Şumnu, Gülüm; Keskin, Semin Özge

doi:10.1016/j.jfoodeng.2006.01.046

Cited by 87 publications

(44 citation statements)

References 14 publications

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“…Quantitative characterization of porous media, as shown in breads, 19 has been rare for other products. The relationship of pore-size distribution to transport properties is also not available.…”

Section: Literature Reviewmentioning

confidence: 99%

Water transport in cellular tissues during thermal processing

2010

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in Wiley Online Library (wileyonlinelibrary.com).Accurate modeling of water transport in food materials requires knowledge of how transport properties depend on the material structure. Water transport in a cellular tissue depends on its pathway (intracellular versus extracellular), which in turn depends on temperature. Using a combination of permeability measurement, pore-size distribution analysis and bioimpedance analysis, it is shown that water in a cellular tissue (e.g., potatoes) is mostly intracellular at lower temperatures at which cell membranes are intact. During drying at high-temperatures, cell membranes in potatoes are damaged, and the moisture transport pathway is primarily extracellular (through intercellular spaces and the lacunae created by the killed cells), with a much lower resistance to water transport. The difference in moisture diffusivity in potatoes for the two pathways has been estimated to be three orders of magnitude. Therefore, transport properties measured or predicted at low temperatures cannot be used for high temperatures because they correspond to different moisture migration pathways.

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Section: Literature Reviewmentioning

confidence: 99%

Water transport in cellular tissues during thermal processing

2010

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“…Digital image analysis (DIA) technique has been widely used to analyze the bread crumb structure (Barcenas & Rosell, 2005;Brosnan & Sun, 2004;Datta, Sahin, Sumnu, & Keskin, 2007;Gallagher, Kunkel et al, 2003). Though mechanical behavior of bread crumb is complex, DIA techniques have also been used to generate qualitative relationship between bread crumb structure and its mechanical behavior.…”

Section: Image Analysis Of Bread Crumb Structurementioning

confidence: 99%

“…The reason is that particles having sizes of approximately 1 pixel are considered to be ambiguously small to be considered as crumb cells at such a digital resolution of 300 dpi we have used in the image acquisition step (Datta et al, 2007). The median diameter of the crumb cells from the CCW bread based on the cell diameter ranged from 1300 to 1850 lm.…”

Section: Image Analysis Of Bread Crumb Structurementioning

confidence: 99%

Bread from composite cassava–wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality

Shittu

Dixon²,

Awonorin

et al. 2008

Food Research International

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“…The fluid phase also named as cells or pores ( Fig. 1) can be divided in three groups: closed, blind and flow-through pores or cells, covering diameters of a few microns to several thousand microns (Datta et al 2007).…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, image analysis (IA) has been used as quantitative tool for the assessment of crumb features (Zayas 1993;Sapirstein et al 1994;Crowley et al 2000;Riva and Liviero 2000;Lagrain et al 2006;Gonzales-Barron and Butler 2006;Calderón-Domínguez et al 2008;Ribotta et al 2010) and digital scanners to capture bread crumb two dimensions (2D) high-resolution images (Esteller and Lannes 2008;Datta et al 2007;Lassoued et al 2007;Esteller et al 2006). Hatcher et al (2004) reported that the use of a scanner for image acquisition, for the assessment of oriental noodle appearance and colour, offers all the advantages of previously investigated camera based systems, while Esteller et al (2006) explained that the acquisition of 2D images by flatbed scanning is fast, easy to use, economical, robust, independent of the external light conditions and with good accuracy.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Image Analysis Tools for Characterization of Sweet Bread Crumb Structure

Farrera-Rebollo

Salgado‐Cruz

Chanona-Pérez

et al. 2011

Food Bioprocess Technol

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Many approaches to evaluate bread crumb features by applying free or at least not too expensive image analysis (IA) software have been published; however, the described procedures showed noticeable differences. The aim of this work was to compare different image scanning resolutions and thresholding techniques to quantify sweet bread crumb features (cell density, mean cell area, shape factor) and their relation with fractal dimension. Two sets of experiments were carried out, one to determine the effect of scanning resolution and thersholding method and the other to validate the previous results by evaluating breads with different crumb structures. Nine different scanning resolutions (75, 100, 150, 200, 300, 355, 435, 515, 555 dpi) and two segmentation procedures (Otsu and Manual) were tested. Three different types of commercial sweet breads and a yeasted sweet bread added with different concentrations (six, 12%) of Chia flour (Salvia hispanica) were evaluated. Results showed that the percentage of particles with areas between 0.1 and 4.0 mm 2 remained almost constant when using 350 dpi or larger resolution values, while the smallest particles (<0.1 mm 2 ) increased their proportion up to 87% at the highest scanning resolution for both thresholding methods. IA was useful to detect crumb structure differences among commercial breads and breads added with Chia flour as obtained from cell density (154 ± 4.6-246 ± 2.5) and mean cell area (0.81 ± 0.02-0.7 ± 0.03) results. However, the number of selected objects to calculate these parameters produced different results. The addition of 6% of Chia flour did not affect the bread crumb features, while at the largest proportion more and smaller pores were obtained. Fractal texture was useful to evaluate bread crumb structure, as it not depends on the number of particles detected.

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Porous media characterization of breads baked using novel heating modes

Cited by 87 publications

References 14 publications

Water transport in cellular tissues during thermal processing

Water transport in cellular tissues during thermal processing

Bread from composite cassava–wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality

Evaluation of Image Analysis Tools for Characterization of Sweet Bread Crumb Structure

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