Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis

Many people do not have refrigeration or frozen storage to inhibit mould growth and keep the Arabic bread fresh for more than a few days. Therefore, shelf-life extension is necessary for this type of bread. The present study hypothesised that the addition of preservatives may be done in Arabic flat bread (AFB) to extend shelf-life. Thus, objectives of this study were to evaluate selected preservatives to inhibit mould growth and to employ physical techniques, to monitor bread aging. Three preservatives, fumaric acid (0.2%, F), sodium propionate (0.3%, P), and sodium propionate-fumaric acid mixture (PF) were used. Tensile tests, and near-infrared reflectance spectroscopy (NIRS) were used to monitor bread ageing. The addition of PF in the AFB formula significantly increased the time of tearing at 0 day. For all treatments, the NIRS results showed high R²-values between the actual storage days and NIRS predictions. The NIRS and texture analysis are valuable tools to detect the effect of the preservatives on AFB shelf-life and quality.     

Spreadsheet template approach for nonlinear regression estimation

Industrial Engineers may encounter variables which are nonlinearly related such that the relationship cannot be transformed to one which is linear in the unknown parameters. One instance where this can occur is a learning curve which approaches a non-zero asymptote. This paper presents a spreadsheet template for implementing the Gauss-Newton Method for solving such nonlinear regression estimation problems.     

Lichtbogen- und Plasmaspritzen von Sondermetallen

Arc and plasma spraying of special materials with high oxygen affinity Within the framework of the research work dealt with in this paper, metallic coatings of titanium, tungsten, molybdenum, tantalum and zirconium were produced on steel base material by the spray-deposition process. — The affinity of the molten special metals to reactive gases (particularly oxygen) is high, therefore. The spraying operation was carried out in an inert gas chamber. The equipment used to produce these metallic coatings comprised a two-wire arc-gun designed by the authors and a commercially available plasma-gun adapted to suit the test conditions. — In the case of all the special metals sprayed in this way the principal mechanism effecting adhesion must be seen to reside in a metallurgical interaction between base und sprayed metal. — Observations are discussed concerning structural peculiarities and embrittlement effects depending on the kind of shielding gas employed.     

Performance analysis of brain tissues and tumor detection and grading system using ANFIS classifier

Abnormal growth of cells in brain leads to the formation of tumors, which are categorized into benign and malignant. In this article, Co‐Active Adaptive Neuro Fuzzy Inference System (CANFIS) classification based brain tumor detection and its grading system is proposed. It has two phases as brain tumor segmentation and brain tissue segmentation. In brain tumor segmentation, CANFIS classifier is used to classify the test brain image into benign or malignant. Then, morphological operations are applied over the malignant image in order to segment the tumor regions in brain image. The K‐means classifier is used to classify the brain tissues into Grey Matter (GM), White Matter (WM) and Cerebro Spinal Fluid (CSF) regions as three different classes. Next, the segmented tumor is graded as mild, moderate or severe based on the presence of segmented tumor region in brain tissues.     

Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers

Ice cream mixes and frozen ice creams at milk fat levels of 12%, 8%, 6%, 6% plus a protein-based fat replacer, and 6% plus a carbohydrate-based fat replacer were evaluated for viscoelastic properties by dynamic testing with sinusoidal oscillatory tests at various frequencies. The storage modulus (G'), loss modulus (G"), and tan delta (G"/G') were calculated for all the treatments to determine changes in the viscous and elastic properties of the mixes and frozen ice creams due to fat content. In ice cream mixes, G' and G" exhibited a strong frequency dependence. The G" was higher than G' throughout the frequency range (1 to 8 Hz) examined, without any crossover, except for the 12% mix. Elastic properties of the ice cream mixes decreased as fat content decreased. Tan delta values indicated that fat replacers did not enhance the elastic properties of the ice cream mixes. In all frozen ice creams, G' and G" again showed a frequency dependence throughout the range tested (0.5 to 10 Hz). The amount of fat in ice creams and the degree of fat destabilization affected the elasticity in the frozen product. Even though the ice creams did not have significant elastic properties, when compared as a group the samples with higher fat content had higher elastic properties. The addition of protein-based and carbohydrate-based fat replacers did not enhance the elastic properties of the ice creams but did increase the viscous properties.     

MECHANISMS OF ICE CRYSTALLIZATION AND RECRYSTALLIZATION IN ICE CREAM: A REVIEW

This review article focuses on the mechanisms of ice crystallization and recrystallization and factors that influence them in ice creams. Ice crystallization is an important factor that determines ice cream's final quality. The smaller the ice crystal size is in the final product, the better the quality is. Large ice crystals cause a coarse, grainy, and icy texture in ice cream. The initial ice crystals are formed in the freezer barrel and then grow in size during hardening and storage. Recrystallization during storage is influenced by various factors, including total solids, initial freezing temperature, unfrozen water, stabilizer type, sweetener type, and storage temperature. The roles of these factors, especially stabilizers, are discussed.     

Rheological Characterization of Rice Flour-Based Batters

ABSTRACT: The flow behavior and the applicability of rheological models to predict the viscosity of rice flour-based batter (RFBB) for deep-fat frying at 5,15, and 25 °C were investigated. The Herschel-Bulkley model was found to be the best fit for all RFBBs formulated with different ratios of rice to corn flour, oxidized corn starch, and methylcellulose (R²= 0.85–0.99). Rheological parameters depended on RFBB compositions, temperature, and shear rate. The relationship between temperature and RFBB apparent viscosity can be predicted within shear rate range between 30 to 132 s⁻¹. Correlation coefficient (r) of model validation decreased as temperature increased.     

A Cloud-Based Platform for Soybean Plant Disease Classification Using Archimedes Optimization Based Hybrid Deep Learning Model

Wireless Personal Communications - Bean which is botanically called Phaseolus vulgaris L. belongs to the Fabaceae family. Unnecessary economic losses arise during bean disease identification due to...     

Functional modification of vital wheat gluten with corn syrup using hydrothermal treatment

Functional properties of gluten modified using hydrothermal treatment were compared with those of vital wheat gluten (VWG). Gluten slurry was jet cooked under pressure in the presence of corn syrup (CS) at different temperatures (121 and 149 °C) for different times and then spray dried. Foaming properties for all samples (treated and untreated) at different pHs showed that, although the optimum pH was 5, at this pH the treated gluten samples displayed reduced foaming properties as compared with the control, whereas at all other pHs there was an increase in foaming properties. The sample treated with CS at 121 °C (JC121w/cs) showed the highest viscosity and elasticity increase among all treated samples. Emulsifying properties were adversely affected by an increase in temperature of treatment, whilst addition of CS helped to restore emulsion stability (ES). The sample VWG with CS (Cont.w/cs) at pH 3 showed maximum ES. In general, samples after treatment showed increased solubility. The hydrophilic but non‐ionisable sugar hydroxyl groups affected the functionality at lower pH. Molecular changes were followed by size exclusion high‐performance liquid chromatography (SE‐HPLC) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE). Samples subjected to the lower temperature (121 °C) showed a shift of the molecular weight distribution to higher values in the HPLC profile, consistent with higher viscosities for this treatment. For the same samples, SDS‐PAGE of the reduced protein exhibited a decrease in the intensity of bands corresponding to high‐molecular‐weight glutenin subunits, complementing the fact that large‐molecular‐size polymers are involved during protein modification. Copyright © 2005 Society of Chemical Industry     

Trifluoroethanol may form a solvent matrix for assisted hydrophobic interactions between peptide side chains

Several models for interactions between trifluoroethanol (TFE)and peptides and proteins have recently been proposed, but nonehave been able to rationalize the puzzling observations thaton the one hand TFE can stabilize some hydrophobic interactionsin secondary structures, but on the other can also melt thehydrophobic cores of globular proteins. The former is illustratedin this paper by the effect of TFE on a short elastin peptide,GVG(VPGVG)₃, which forms type II ß-turns stabilized byhydrophobic interactions between two intra-turn valine sidechains. This folding, driven by increasing the entropy of bulkwater, is stimulated in TFE–water mixtures and/or by raisingthe temperature. To explain these apparently contradictory observations,we propose a model in which TFE clusters locally assist thefolding of secondary structures by first breaking down interfacialwater molecules on the peptide and then providing a solventmatrix for further side chain–side chain interactions.This model also provides an explanation for TFE-induced transitionsbetween secondary structures, in which the TFE clusters mayredirect non-local to local interactions.