scholarly journals A NOVEL METHOD FOR MEASURING TEXTURE USING A FOOD PROCESSOR

2016 ◽  
Author(s):  
Jiro Kanamori
Keyword(s):  
High Concentration ◽  
Food Processor ◽  
Size Dependent ◽  
Food Texture ◽  
Recording Method ◽  
Agar Gels ◽  
Gelatin Gels ◽  
Novel Method ◽  
Current Value ◽  
Mixing Curves

ABSTRACTMeasurement of food texture is becoming increasingly important to help prevent mis-swallowing in elderly individuals. However, it is difficult to estimate food texture for mastication and swallowing. In this study, a mixing-recording method was applied to measure food texture. A commercial food processor was used to homogenize food gels, and the torque was monitored as an electric current value, which was correlated with the viscosity of Newtonian fluid. Agar and gelatin gels at several concentrations were applied to the mixing-recording system, and individual mixing curves were obtained. The current values had a different tendency at each mixing stage. At the beginning of the mixing, when lumps of the original gel were present, current values of gelatin were higher than those of agar. From the middle of mixing, the fractured pastes of high-concentration agar gels had little mobility, and current values decreased, indicating that gelatin was more cohesive than agar. The current values of low-concentration agar and gelatin were correlated with the hardness of the gels and were aligned on the same correlation curve, indicating that the viscosity of the fractured paste was correlated with the original gel hardness under certain conditions. Moreover, measurements of agar gels of different sizes revealed that the texture was size dependent. Thus, the mixing-recording method had several advantages over conventional methods, including time- and size-dependent fracturing and bolus properties, and could be useful for the measurement of food texture in terms of mastication and swallowing.

Modelling of phase diagrams of nanoalloys with complex metallic phases: application to Ni–Sn

2015 ◽  
Vol 17 (42) ◽  
pp. 28200-28210 ◽  
Author(s):  
A. Kroupa ◽  
T. Káňa ◽  
J. Buršík ◽  
A. Zemanová ◽  
M. Šob
Keyword(s):  
Ab Initio ◽  
Phase Diagrams ◽  
Size Dependent ◽  
Surface Stresses ◽  
Novel Method

A novel method for modelling of size-dependent phase diagrams combines the CALPHAD method and ab initio calculations of surface stresses.

Preparation and Wide Tunable Band-Gap Energies of PbTe Nanocrystals Using Glycerin as a Capping Ligand

2014 ◽  
Vol 904 ◽  
pp. 81-85
Author(s):  
Xing Li Ren ◽  
Xing Rong Jiang
Keyword(s):  
Band Gap ◽  
Blue Shift ◽  
Visible Range ◽  
X Ray Diffraction ◽  
Size Dependent ◽  
Near Ir ◽  
Transmission Electron ◽  
Novel Method ◽  
Uv Visible ◽  
Tunable Band Gap

PbTe nanocrystals (NCs) have been synthesized by a novel method at low temperature. Pb acetate being solved in glycerol and Te in TOP solution were used as the precursors for the preparation of PbTe nanocrystals. The as-prepared products were characterized by powder X-ray diffraction (XRD), transmission electron microscopy (TEM), UVvis absorption, Fourier transform infrared spectroscopy (FTIR). These data, together with analysis of the absorption spectra, allowed us to observe the size dependence of the peaks in the absorption spectrum. The size-dependent optical spectra of the PbTe nanocrystals exhibits wide tunable band gap energies varying from UV visible range to near IR region, which corresponds to a huge blue shift of 3.0 eV in comparison to the bulk counterpart. Keywords: 1. PbTe nanocrystals, 2. optical properties, 3. wide tunable band gap, 4. microstructure

Pressure-Retarded Osmosis Thermosyphon

2018 ◽  
Vol 140 (5) ◽  
Author(s):  
Francisco J. Arias ◽  
Salvador de las Heras
Keyword(s):  
Natural Convection ◽  
Salinity Gradient ◽  
Fluid Motion ◽  
High Concentration ◽  
Thermal Dependence ◽  
Heat And Mass Transport ◽  
Pressure Retarded Osmosis ◽  
Dense Fluid ◽  
Novel Method ◽  
The Cost

The basis of a novel method for passive solar water heating homologous to the traditional thermosyphon but driven by salinity gradient induced by changes of salinity gradient induced by evaporation at the collector is outlined. Its purpose, likewise than a thermosyphon, is to simplify the transfer of liquid while avoiding the cost and complexity of a conventional pump. However, in this concept, the fluid motion is not obtained from the tendency of a less dense fluid to rise above a denser fluid (natural convection) but rather by taking advantage of the energy released during the spontaneous mixing of the low-concentration (evaporated fraction) solution and the high-concentration (no-evaporated fraction) solution, which have been previously separated into two streams in the evaporator module. Finally, the possibility of driving the thermal osmosis by the strong thermal dependence of the solubility featured by many solutions rather than evaporation is envisaged. One important point in favor of the proposed thermosyphon driven by thermo-osmosis is that makes possible downward heat and mass transfer, i.e., heat and mass transport from the top roofs (where solar collectors are generally placed) to the bottom (inside the homes), and then the use of expensive and voluminous tanks so characteristic of current thermosyphons driven by natural convection is no longer needed.

scholarly journals Contents of Boric Acid in Noodles and Processed Foods

2020 ◽  
Vol 10 (1) ◽  
pp. 70-78
Author(s):  
Zunika Amit ◽  
MUHD HARIZ LUQMAN ABDUL RAHAMN ◽  
Nur Nayli Nasuha Ahmad Rifen ◽  
Nur Hazira Abdul Muti ◽  
JIn Hui Ling
Keyword(s):  
Boric Acid ◽  
Food Processing ◽  
Detrimental Effect ◽  
Food Samples ◽  
Processed Foods ◽  
Processed Food ◽  
High Concentration ◽  
Food Preservative ◽  
Food Manufacturing ◽  
Food Texture

Boric acid is commonly used as pesticides, antifungal and antiseptics. It was also used as a food preservative to prolong the shelf life and enhance the food texture. In Malaysia, the addition of boric acid during food processing is prohibited due to its detrimental effect on health. In this study, noodles and fish-based processed food from different manufacturers were analysed for their boric acid concentrations by using the curcumin method. The results showed that there was high concentration of boric acid found in the noodles and fish-based processed food samples. The amount of boric acid detected in yellow noodles varied over the four weeks and amongst manufacturers. A similar pattern was also observed for ‘kuey teow’ (flat rice noodle) and ‘kolok’ noodle. The highest amount of boric acid concentrations was found in ‘kuey teow’ followed by yellow noodles and ‘kolok’ noodle. There was also inconsistency in the concentration of boric acid in fish cakes, fish balls and crab sticks. For fish-based products, crab stick contained the highest amount of boric acid followed by fish ball and fish cake. Even though the addition of boric acid to food is banned in Malaysia, the results of this study showed that boric acid is still being used as a food preservative in food manufacturing.

scholarly journals Electrode kinetics from a single square-wave voltammogram

2015 ◽  
Vol 34 (1) ◽  
pp. 181 ◽  
Author(s):  
Valentin Mirčeski ◽  
Dariusz Guziejewski ◽  
Rubin Gulaboski
Keyword(s):  
Methodological Approach ◽  
Single Point ◽  
Electrode Reaction ◽  
The Novel ◽  
Square Wave ◽  
Wave Voltammetry ◽  
Time Period ◽  
Novel Method ◽  
Current Value ◽  
Core Idea

A novel methodological approach for processing electrochemical data measured under conditions of square-wave voltammetry (SWV) is proposed. The methodology takes advantage of the chronoamperometric characteristics of the electrochemical system observed in the course of the voltammetric experiment, which are commonly not considered in conventional SWV. The method requires processing of a single voltammogram only, measured under given set of the potential modulation parameters (i.e. SW frequency and height of the potential pulses). The core idea is to analyze the variation of the current with time, considering the last quarter time period of each potential pulse of the potential modulation, instead of measuring the single current value from the very end of the pulses. Hence, a single point current measurement is replaced with a multisampling current procedure, leading to a series of new SW voltammograms measured at different time increments of each potential pulse. The novel method is illustrated by the theoretical analysis of a quasireversible electrode reaction of a dissolved and surface confined redox couple, as well as a reversible electrode reaction preceded by a chemical equilibrium reaction (C<sub>r</sub>E<sub>r</sub> mechanism).

Electromyography as a Novel Method for Examining Food Texture

1986 ◽  
Vol 51 (3) ◽  
pp. 859-860 ◽  
Author(s):  
M.M. BOYAR ◽  
D. KILCAST
Keyword(s):  
Food Texture ◽  
Novel Method

Highly reproducible perovskite solar cells with excellent CH3NH3PbI3−xClx film morphology fabricated via high precursor concentration

RSC Advances ◽  
2016 ◽  
Vol 6 (56) ◽  
pp. 51279-51285 ◽  
Author(s):  
Dong Liu ◽  
Cai Liu ◽  
Lili Wu ◽  
Wei Li ◽  
Fang Chen ◽  
...  
Keyword(s):  
Solar Cells ◽  
Perovskite Solar Cells ◽  
Precursor Concentration ◽  
Film Morphology ◽  
Effective Strategy ◽  
High Concentration ◽  
Spinning Process ◽  
Novel Method

A novel method was proposed to achieve excellent CH3NH3PbI3−xClx films based on a high concentration spinning process, which offered an effective strategy for highly reproducible perovskite solar cells with excellent morphology.

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