Development of a Novel Time-Temperature Integrator/Indicator (TTI) Based on the Maillard Reaction for Visual Thermal Monitoring of the Cooking Process

2017 ◽  
Vol 11 (1) ◽  
pp. 185-193 ◽  
Author(s):  
Jung Hyun Lee ◽  
Rikako Harada ◽  
Shuso Kawamura ◽  
Shigenobu Koseki
Keyword(s):  
Maillard Reaction ◽  
Thermal Monitoring ◽  
Cooking Process ◽  
Time Temperature Integrator

The digestibility and performance of complementary feedingstuffs using maillard reaction products in the post weaning pig

2007 ◽  
Vol 2007 ◽  
pp. 84-84
Author(s):  
M. J. Hutchinson ◽  
M. E. E. McCann ◽  
V Beattie
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Nutritive Value ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
High Quality ◽  
Cooking Process ◽  
Weaning Pig ◽  
And Performance

The addition of ‘high quality’ complementary feedingstuffs to the diet of the post weaning pig can positively impact on growth and lean muscle deposition. The Maillard Reaction bonds amino acid and sugar molecules together, and is one of the major pathways in the chemical changes that occur in the cooking process. Cooking of feedingstuffs has been shown to improve the digestibility and nutritive value of a diet (Pickford et al, 1992). In this study, lysine (Lys), methionine (Met) and threonine (Thr) where chemically reacted with sugar molecules to give in vitro early Maillard Reaction Products (MRP). The aim of this study was to assess what effect the addition of a solution of these MRPs to a complementary feedingstuff (Matan XL) would have on overall diet digestibility and subsequent piglet performance.

scholarly journals Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Nahid Tamanna ◽  
Niaz Mahmood
Keyword(s):  
Maillard Reaction ◽  
Food Processing ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Health And Nutrition ◽  
Almost Everywhere ◽  
Cooking Process ◽  
Nonenzymatic Browning ◽  
Processing Effects ◽  
Baking Industry

Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.

scholarly journals Hydroxymethylfurfural: an indicative parameter of heat damage in cereal products

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S99-S101 ◽  
Author(s):  
L. AitAmeur ◽  
M. Zude ◽  
G. Trystram ◽  
I. Birlouez-Aragon
Keyword(s):  
Water Activity ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Cooking Time ◽  
Enzymatic Browning ◽  
Chemical Changes ◽  
Simultaneous Formation ◽  
Cereal Products ◽  
Heat Damage ◽  
Cooking Process

The main chemical changes occurring during biscuit cooking result from two complex reactions involving reducing sugars: the Maillard reaction and caramelisation, both of them being responsible for non enzymatic browning. These reactions were assessed by determinations of furosine (Fu), hydroxymethylfurfural (HMF), and colour at different times (each 2 min) of the cooking process (10 min). The surface colour of biscuits was carried out with L* a* b* parameters, and the global browning development was measured by the reflectance of the whole biscuit in powder. Simultaneous formation of HMF, Fu and browning were investigated to evaluate the correlation between parameters during cooking and identify the best indicators of the biscuit quality. Fu was almost stable during the first 4 min before decreasing in the last 6 min. In contrast, HMF exponentially increased after 4 min, when the water activity reached 0.6. Reflectance was linearly correlated to cooking time and was well correlated to HMF. We conclude that HMF could be a useful indicator for controlling the cooking process of biscuits.

Brownstock washing: A review of the literature

TAPPI Journal ◽  
2014 ◽  
Vol 13 (1) ◽  
pp. 9-19 ◽  
Author(s):  
RICARDO B. SANTOS ◽  
PETER W. HART
Keyword(s):  
High Efficiency ◽  
Black Liquor ◽  
Material Balance ◽  
Kraft Pulping ◽  
Wash Water ◽  
Pulp Fibers ◽  
Kraft Process ◽  
Cooking Process ◽  
Materials Used ◽  
Entrapped Air

Brownstock washing is a complex, dynamic process in which dirty wash water or weak black liquor (dissolved organic and inorganic material obtained from the pulp cooking process) is separated from pulp fibers. The use of material balance techniques is of great importance to identify potential problems and determine how well the system is operating. The kraft pulping industry was the first known to combine pulp washing with the recovery of materials used and produced in the wood cooking process. The motivation behind materials recovery is economic, and more recently, environmentally driven. The chemicals used in the kraft process are expensive as compared to those used in the sulfite process. For the kraft process to be economically viable, it is imperative that a very high percentage of the cooking chemicals be recovered. To reach such high efficiency, a variety of washing systems and monitoring parameters have been developed. Antifoam additives and processing aids have also played an important role in increasing washing effectiveness. Antifoam materials help attain washing effectiveness by preventing entrapped air from forming in the system, which allows for an easier, unimpeded flow of filtrate through the screens and washers.

A novel approach to white liquor control in a continuous digester using the Box-Jenkins methodology to predict chip bulk density

TAPPI Journal ◽  
2015 ◽  
Vol 14 (6) ◽  
pp. 395-402
Author(s):  
FLÁVIO MARCELO CORREIA ◽  
JOSÉ VICENTE HALLAK D’ANGELO ◽  
SUELI APARECIDA MINGOTI
Keyword(s):  
Bulk Density ◽  
Moving Average ◽  
Pulp Mill ◽  
Statistical Decision ◽  
White Liquor ◽  
Novel Approach ◽  
Cooking Process ◽  
Eucalyptus Kraft Pulp ◽  
Relevant Variables ◽  
Kraft Cooking

Alkali charge is one of the most relevant variables in the continuous kraft cooking process. The white liquor mass flow rate can be determined by analyzing the chip bulk density fed to the process. At the mills, the total time for this analysis usually is greater than the residence time in the digester. This can lead to an increasing error in the mass of white liquor added relative to the specified alkali charge. This paper proposes a new approach using the Box-Jenkins methodology to develop a dynamic model for predicting chip bulk density. Industrial data were gathered on 1948 observations over a period of 12 months from a Kamyr continuous digester at a bleached eucalyptus kraft pulp mill in Brazil. Autoregressive integrated moving average (ARIMA) models were evaluated according to different statistical decision criteria, leading to the choice of ARIMA (2,0,2) as the best forecasting model, which was validated against a new dataset gathered during 2 months of operations. A combination of predictors has shown more accurate results compared to those obtained by laboratory analysis, allowing a reduction of around 25% of the chip bulk density error to the alkali addition amount.

The Maillard Reaction in Foods and Medicine

1998 ◽  
Author(s):  
John O'Brien ◽  
Harry E. Nursten ◽  
M. James C. Crabbe ◽  
Jennifer M. Ames
Keyword(s):  
Maillard Reaction

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

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