scholarly journals Predicting thickness perception of liquid food products from their non-Newtonian rheology

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Antoine Deblais ◽  
Elyn den Hollander ◽  
Claire Boucon ◽  
Annelies E. Blok ◽  
Bastiaan Veltkamp ◽  
...  
Keyword(s):  
Oral Cavity ◽  
Xanthan Gum ◽  
Food Products ◽  
Squeeze Flow ◽  
Measuring Instruments ◽  
Liquid Food ◽  
Laboratory Measurements ◽  
Stimulus Amplitude ◽  
Key Factor ◽  
Logarithmic Relation

AbstractThe “mouthfeel” of food products is a key factor in our perception of food quality and in our appreciation of food products. Extensive research has been performed on what determines mouthfeel, and how it can be linked to laboratory measurements and eventually predicted. This was mainly done on the basis of simple models that do not accurately take the rheology of the food products into account. Here, we show that the subjectively perceived “thickness” of liquid foods, or the force needed to make the sample flow or deform in the mouth, can be directly related to their non-Newtonian rheology. Measuring the shear-thinning rheology and modeling the squeeze flow between the tongue and the palate in the oral cavity allows to predict how a panel perceives soup “thickness”. This is done for various liquid bouillons with viscosities ranging from that of water to low-viscous soups and for high-viscous xanthan gum solutions. Our findings show that our tongues, just like our eyes and ears, are logarithmic measuring instruments in agreement with the Weber-Fechner law that predicts a logarithmic relation between stimulus amplitude and perceived strength. Our results pave the way for more accurate prediction of mouthfeel characteristics of liquid food products.

scholarly journals Extraction-photometric determination of synthetic food dyes in liquid food products

2020 ◽  
Vol 24 (3) ◽  
pp. 186-194
Author(s):  
Y. М. Pliashak ◽  
◽  
S. M. Leschev ◽  
A. I. Palianskikh ◽  
L. L. Belysheva ◽  
...  
Keyword(s):  
Food Products ◽  
Photometric Determination ◽  
Liquid Food ◽  
Food Dyes

scholarly journals Direct Detection of Toxic Contaminants in Minimally Processed Food Products Using Dendritic Surface-Enhanced Raman Scattering Substrates

Sensors ◽  
2018 ◽  
Vol 18 (8) ◽  
pp. 2726 ◽  
Author(s):  
Hannah Dies ◽  
Maria Siampani ◽  
Carlos Escobedo ◽  
Aristides Docoslis
Keyword(s):  
Raman Scattering ◽  
Limit Of Detection ◽  
Screening Method ◽  
Food Products ◽  
Surface Enhanced Raman Scattering ◽  
Liquid Food ◽  
Minimally Processed ◽  
Surface Enhanced ◽  
Surface Enhanced Raman ◽  
Enhanced Raman Scattering

We present a method for the surface-enhanced Raman scattering (SERS)-based detection of toxic contaminants in minimally processed liquid food products, through the use of a dendritic silver nanostructure, produced through electrokinetic assembly of nanoparticles from solution. The dendritic nanostructure is produced on the surface of a microelectrode chip, connected to an AC field with an imposed DC bias. We apply this chip for the detection of thiram, a toxic fruit pesticide, in apple juice, to a limit of detection of 115 ppb, with no sample preprocessing. We also apply the chip for the detection of melamine, a toxic contaminant/food additive, to a limit of detection of 1.5 ppm in milk and 105 ppb in infant formula. All the reported limits of detection are below the recommended safe limits in food products, rendering this technique useful as a screening method to identify liquid food with hazardous amounts of toxic contaminants.

Engineering satiating liquid food products by altering the extent of flavour release.

Appetite ◽  
2007 ◽  
Vol 49 (1) ◽  
pp. 325
Author(s):  
R.M.A.J. Ruijschop ◽  
A.E.M. Boelrijk ◽  
M.J.M. Burgering ◽  
J.A. De Ru ◽  
C. De Graaf ◽  
...  
Keyword(s):  
Food Products ◽  
Liquid Food ◽  
Flavour Release

Research on Flow Measurement Technology in the Field Test of Pumping Station Engineering

2013 ◽  
Vol 475-476 ◽  
pp. 75-81
Author(s):  
Jian Gang Feng ◽  
You Wei Xu
Keyword(s):  
Field Test ◽  
Flow Measurement ◽  
Measurement Technology ◽  
Measuring Instruments ◽  
Pumping Station ◽  
Key Factor ◽  
Working Principle ◽  
Main Basis ◽  
Technical And Economic Indicators ◽  
Selection Of

Pumping station engineering field test is the main basis of pumps technical renovation and the assessment of technical and economic indicators. Flow measurement is a key content of pumping station in the engineering field test. How to choose a reliable and applicable, economic and effective measurement method and measuring instruments is the key factor of success for flow measurement. In this paper, starting from the characteristics of pumping station engineering field test technology, to research it in three aspects .They are the method of flow measurement classification, working principle and characteristics of common measuring instruments, measurement methods and the selection of instruments and equipment. It also analyzes the different types of pumping station flow measurement technologies in engineering field test, and makes some explanation combined with typical examples pumping station project flow measurement.

scholarly journals Development of the composition and technology of the curative preventive toothpaste with antimicrobial and deodorating properties

2021 ◽  
pp. 36-47
Author(s):  
Н. І. Гудзь ◽  
І. О. Власенко
Keyword(s):  
Calcium Carbonate ◽  
Essential Oil ◽  
Oral Cavity ◽  
Xanthan Gum ◽  
Regulatory Documents ◽  
Thyme Essential Oil ◽  
Bee Bread ◽  
Anti Inflammatory ◽  
Laboratory Technology

The significant prevalence of diseases of the oral cavity predetermine the relevance of preventive means aimed at maintaining the dental health of the population. The application of toothpastes and elixirs with anti-inflammatory, antimicrobial and deodorant properties improves the condition of the oral cavity, and is also one of the means for the prevention and treatment of periodontal disease and halitosis. The aim of the work was to develop the composition and laboratory technology of curative and prophylactic toothpaste and to study the indicators of its quality. Research materials: carbopol, xanthan gum, propolis tincture, bee bread tincture, thyme essential oil, xylitol, sorbitol, and a sample of toothpaste. Pharmacological-technical methods, potentiometric and alkalimetric study methods were used. In order to develop the composition of a toothpaste, requirements of the current regulatory documents for the composition and characteristics of toothpastes were analyzed. The composition and quantity of components for the curative and prophylactic toothpaste have been theoretically substantiated. Carbopol and xanthan gum were used as gelling agents. Calcium carbonate was chosen as the abrasive basis of the toothpaste, which helps to remove plaque from the tooth enamel. Such polyhydric alcohols as sorbitol, glycerin, xylitol and propylene glycol were used as plasticizers. Considering the antioxidant, anti-inflammatory, antimicrobial and radioprotective properties of propolis tincture and bee bread tincture, they were incorporated in the toothpaste composition. The technology of laboratory batches of toothpaste was based on the general principles of obtaining suspension gels and pastes. The quality of the toothpastes was controlled for organoleptic and physicochemical indicators in accordance with the requirements of the regulatory documents. The theoretical and experimental justification of the composition of the curative and prophylactic toothpaste of antimicrobial actvity with a deodorant effect. This paste contained carbopol, xanthan gum, calcium carbonate, xylitol, tinctures of bee products (propolis and bee bread) and thyme essential oil. On the basis of pharmacological-technical research, a rational technology of the curative and prophylactic toothpaste has been developed. Organoleptic and physicochemical indicators of the quality of the developed curative and prophylactic toothpaste have been established and its classification characteristics have been determined.

scholarly journals ON SOME FEATURES OF THE STATE CONTROL (SUPERVISION) IMPLEMENTATION IN THE FIELD OF FOOD PRODUCTS SAFETY AND QUALITY PROVISION

2019 ◽  
Vol 7 (6) ◽  
pp. 197-200
Author(s):  
Aygul Faritovna Samigullina ◽  
Almas Azgarovich Imamov ◽  
Ksenia Vyacheslavovna Kostina
Keyword(s):  
Food Products ◽  
Evidence Base ◽  
The State ◽  
Control Measures ◽  
State Control ◽  
Additional Tool ◽  
Teachers And Students ◽  
Key Factor ◽  
Business Entities ◽  
Quality Provision

Purpose: The present article deals with the search for effective solutions to the modern problems of organizing state and municipal control (supervision) in the Russian Federation. Methodology: The presented paper is based on data formulated in doctrinal and legislative sources of Russia and foreign countries. The methodological basis of this study consists of the methods of analysis, synthesis, and comparative law. Result: The article examines the features of the control measures concerning business entities engaged in the implementation and production of food. It suggests possible ways of improving the procedure for conducting inspections. One of these ways, in the authors’ judgment, is the introduction of an additional tool that strengthens the evidence base and deters unscrupulous business entities to escape from punishment. The authors substantiate the conclusion that a key factor in the success of control and supervisory activities at the international level is to increase the orientation of the control bodies towards the achievement of the final socially significant results. Stouffer, K., & Falco, J. (2006) Applications: This research can be used for universities, teachers, and students. Novelty/Originality: In this research, the model On Some Features of the State control (Supervision) Implementation in the Field of Food Products Safety and Quality Provision is presented in a comprehensive and complete manner.

scholarly journals Design and Development of Continuous UV-C Light System for Liquid Food Products

2017 ◽  
Vol 6 (6) ◽  
pp. 2232-2239
Author(s):  
Shivashankar Sanganamoni ◽  
C. Krishna Teja ◽  
B. Prabhakar ◽  
Pavuluri Srinivasa Rao
Keyword(s):  
Food Products ◽  
Liquid Food ◽  
Design And Development ◽  
Light System ◽  
Uv C

Antioxidant activity, extraction and application of psyllium mucilage in chocolate drink

2020 ◽  
Vol 50 (6) ◽  
pp. 1175-1185
Author(s):  
Gabriela Souza ◽  
Suelen Siqueira dos Santos ◽  
Rita Bergamasco ◽  
Jessica Antigo ◽  
Grasiele Scaramal Madrona
Keyword(s):  
Xanthan Gum ◽  
Food Products ◽  
Water Bath ◽  
Antioxidant Compounds ◽  
Extraction Condition ◽  
Antioxidant Power ◽  
Content Type ◽  
Significant Difference ◽  
Ferric Reducing Antioxidant Power ◽  
Texture Attributes

Purpose The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) and its application in a chocolate drink. Design/methodology/approach First, the extraction by ultrasonic bath was evaluated, followed by water bath extraction, and as there was no difference between the methods, a water bath experimental design was carried out to evaluate the best extraction conditions for psyllium mucilage, having response variables, yield and emulsion stability. A chocolate drink with psyllium mucilage was produced and evaluated in the best extraction condition to compare with xanthan gum. Findings The best extraction conditions for psyllium mucilage were 60°C for 2 h and 1:80 ratio (seed:water). It can be verified that psyllium is rich in antioxidant compounds (0.71 mg GAE/g and 6.67 Mmol ET/g by 2,2′-azinobis (3-ethylbenzthiazoline sulfonic acid-6), and 9.65 Mmol ET/g for ferric reducing antioxidant power), which can greatly contribute to its application in food products. The use of mucilage in chocolate drink is feasible, as among its several attributes there was no significant difference between samples, highlighting texture attributes in which mucilage samples did not differ from the control containing xanthan gum (being the grades approximated 6.84). Originality/value Psyllium presented several antioxidant compounds that are very desirable in food products. In the chocolate drink, psyllium mucilage showed potential use as a thickener, so it is important for further studies to improve the product’s development, but it is currently feasible to be produced in an industrial scale.

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