scholarly journals Abalone Muscle Texture Evaluation and Prediction Based on TPA Experiment

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Jiaxu Dong ◽  
Xiaoyan Fang ◽  
Huihui Wang ◽  
Xu Zhang ◽  
Xueheng Tao
Keyword(s):  
Heat Treatment ◽  
Bp Neural Network ◽  
Thermal Processing ◽  
Profile Analysis ◽  
Back Propagation ◽  
Heat Treatment Condition ◽  
Average Error ◽  
Fuzzy Evaluation ◽  
Texture Profile ◽  
Optimal Heat Treatment

The effects of different heat treatments on abalones’ texture properties and sensory characteristics were studied. Thermal processing of abalone muscle was analyzed to determine the optimal heat treatment condition based on fuzzy evaluation. The results showed that heat treatment at 85°C for 1 hour had certain desirable effects on the properties of the abalone meat. Specifically, a back propagation (BP) neural network was introduced to predict the equations of statistically significant sensory hardness, springiness, and smell using the texture data gained through TPA (texture profile analysis) experiments as input and sensory evaluation data as the desired output. The final outcome was that the predictability was proved to be satisfactory, with an average error of 6.93%.

scholarly journals Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1368
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Indrawati Oey
Keyword(s):  
Thermal Processing ◽  
Profile Analysis ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Texture Profile ◽  
Black Beans ◽  
Calcium Addition ◽  
The Impact ◽  
Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

Estimation of construction project building cost by back-propagation neural network

2019 ◽  
Vol 18 (3) ◽  
pp. 601-609
Author(s):  
Qinghua Jiang
Keyword(s):  
Neural Network ◽  
Decision Making ◽  
Bp Neural Network ◽  
Cost Estimation ◽  
Back Propagation ◽  
Estimation Accuracy ◽  
Average Error ◽  
Estimation Model ◽  
Content Type ◽  
Building Cost

Purpose Building cost is an important part of construction projects, and its correct estimation has important guiding significance for the follow-up decision-making of construction units. Design/methodology/approach This study focused on the application of back-propagation (BP) neural network in the estimation of building cost. First, the influencing factors of building cost were analyzed. Six factors were selected as input of the estimation model. Then, a BP neural network estimation model was established and trained by ten samples. Findings According to the experimental results, it was found that the estimation model converged at about 85 times; compared with radial basis function (RBF), the estimation accuracy of the model was higher, and the average error was 5.54 per cent, showing a good reliability in cost estimation. Originality/value The results of this study provide a reliable basis for investment decision-making in the construction industry and also contribute to the further application of BP neural network in cost estimation.

Effect of Heat Treatment on Al-40Si Alloy Modified by Sr Addition

2011 ◽  
Vol 378-379 ◽  
pp. 108-111
Author(s):  
Wei Ke An ◽  
An Hui Cai ◽  
Xiang Fu Tan ◽  
Xiao Song Li ◽  
Yun Luo
Keyword(s):  
Heat Treatment ◽  
Optical Microscope ◽  
Heat Treatment Condition ◽  
Solution Temperature ◽  
Primary Si ◽  
Optimal Heat Treatment ◽  
Heat Treated ◽  
Optimal Value ◽  
The Matrix ◽  
Temperature Solution

The Al-40Si alloy modified by 1.0 wt% Sr addition was heat-treated using L9(34) orthogonal test. The mechanical properties were measured. The microstructures were analyzed using optical microscope. After heat treatment, the hardness decreases about one times. The eutectic matrix and primary Si phase are both refined. The primary Si phase is refined and homogeneously distributes in the matrix with the solution temperature and time increasing. The optimal heat treatment condition is that the solution temperature, solution time, aging temperature, and aging time are 550 °C, 18 hours, 200 °C, and 5 hours, respectively. In addition, the theoretical optimal value for the hardness is 20.6 HRC, which is coherent with the practical optimal value.

Effect of Heat Treatment on Gelatin Properties of Pepsin-Soluble Collagen from Chicken Bones

2018 ◽  
Vol 18 (1) ◽  
pp. 1-9
Author(s):  
Ye Mengliang ◽  
Mi Si ◽  
Zhang Chunhui ◽  
Yue Jianying ◽  
Jia Wei ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Profile Analysis ◽  
Random Coil ◽  
Degree Of Hydrolysis ◽  
Texture Profile ◽  
Physicochemical Composition ◽  
Heating Treatment ◽  
Higher Temperature ◽  
Collagen Hydrolysates ◽  
Α Helix

The aim of this study was to evaluate the physicochemical composition and gelatin properties of collagen hydrolysates obtained from chicken bones under different heat treatment temperatures (50, 70 and 90°C) and times (30, 60 and 90 min). Results showed that heat temperature can significantly improve the solubility of protein (from 37.8 to 72.1%). Degree of hydrolysis and SDS-PAGE analysis showed that the mean molecular weight of collagen hydrolysates at 50 and 70°C were higher than that of hydrolysates at 90°C, which indicating that the triple-helix structure of protein transmitted to chains and subsequently form protein-protein linkages during heating. FTIR analysis demonstrated that the relative content of β-sheet decreased and random coil increased significantly (P < 0.05), whereas α-helix and β-turn had no significant changes during heating treatment (P > 0.05). Collagen hydrolysates obtained at 90°C for 30 min indicated better gelatin properties (melting temperature, texture profile analysis and microstructure) when compared with that of hydrolysates obtained at 50 and 70°C. Therefore, heat treatment with a relatively higher temperature (90°C) and shorter time (30 min) is necessary to obtain hydrolyzed chicken bones collagen with good gelatin properties.

Analysis of the texture of rabbit meat subjected to different means of heat treatment

2016 ◽  
Vol 12 (1) ◽  
pp. 25-32
Author(s):  
Konrad Kozioł ◽  
Sylwia Pałka ◽  
Łukasz Migdał ◽  
Olga Derewicka ◽  
Michał Kmiecik ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Shear Force ◽  
Profile Analysis ◽  
Frozen Storage ◽  
Texture Profile ◽  
Two Samples ◽  
Longissimus Lumborum ◽  
Plastic Bag ◽  
Rabbit Meat ◽  
Meat Samples

The aim of this study was to examine the influence of different types of heat treatment on the shear force and texture profile analysis (TPA) of rabbit meat. The research material was meat samples from 22 Blanc de Termonde rabbits. Two samples from the right loin (m. longissimus lumborum) were collected. The first sample was vacuum-packed in a plastic bag and frozen for 72 h at –18 °C; after thawing the samples were immersed in a water bath and boiled for 40 min at 80 °C. The second sample was placed in a plastic frozen-storage bag and frozen for 72 h at –18 °C; after thawing the samples were roasted at 180 °� � � � � � � � � � � � � � C to an internal temperature of 78 °� C. Shear force, hardness, springiness, cohesiveness and chewiness were measured. Significant differences in hardness, cohesiveness and chewiness were found depending on the type of heat treatment. The hardness of the boiled meat was 32% higher than that of the roasted meat, cohesiveness 10% higher, and chewiness 39% higher than in the case of the roasted meat.

Thermomechanical Transformation Fatigue of SMA Actuators

2000 ◽  
Author(s):  
Dimitris C. Lagoudas ◽  
Changcheng Li ◽  
David A. Miller ◽  
Lijian Rong
Keyword(s):  
Heat Treatment ◽  
Thermal Transformation ◽  
Heat Treatment Condition ◽  
Strain Accumulation ◽  
Thermally Induced ◽  
Optimal Heat Treatment ◽  
Treatment Conditions ◽  
Stress Levels ◽  
Number Of Cycles ◽  
Cycles To Failure

Abstract Thermally induced transformation fatigue experiments of Shape Memory Alloy (SMA) actuator wires are performed under different heat treatment conditions and different stress levels. The effect of various heat treatment conditions on the thermal transformation fatigue life of Ti-Ni-Cu (K-alloy) SMA wires is analyzed first and the optimal heat treatment condition is found. Results are then presented for the plastic strain accumulation as a function of the number of cycles to failure for different stress levels, and a relationship similar to the Manson-Coffin law is considered. Finally, fatigue results for partial phase transformation cycles are discussed.

Economic benefit of shale gas exploitation based on back propagation neural network

2020 ◽  
Vol 39 (6) ◽  
pp. 8823-8830
Author(s):  
Jiafeng Li ◽  
Hui Hu ◽  
Xiang Li ◽  
Qian Jin ◽  
Tianhao Huang
Keyword(s):  
Neural Network ◽  
Shale Gas ◽  
Bp Neural Network ◽  
Large Scale ◽  
Linear Prediction ◽  
Back Propagation ◽  
Back Propagation Neural Network ◽  
Economic Benefits ◽  
Gas Well ◽  
Well Production

Under the influence of COVID-19, the economic benefits of shale gas development are greatly affected. With the large-scale development and utilization of shale gas in China, it is increasingly important to assess the economic impact of shale gas development. Therefore, this paper proposes a method for predicting the production of shale gas reservoirs, and uses back propagation (BP) neural network to nonlinearly fit reservoir reconstruction data to obtain shale gas well production forecasting models. Experiments show that compared with the traditional BP neural network, the proposed method can effectively improve the accuracy and stability of the prediction. There is a nonlinear correlation between reservoir reconstruction data and gas well production, which does not apply to traditional linear prediction methods

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

scholarly journals Hybrid Acrylated Chitosan and Thiolated Pectin Cross-Linked Hydrogels with Tunable Properties

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 266
Author(s):  
Shaked Eliyahu ◽  
Alexandra Galitsky ◽  
Esther Ritov ◽  
Havazelet Bianco-Peled
Keyword(s):  
Electrostatic Interactions ◽  
Profile Analysis ◽  
Hybrid Hydrogel ◽  
Texture Profile ◽  
Ph Values ◽  
X Ray Scattering ◽  
Wide Range ◽  
Michael Type Addition ◽  
Physical And Chemical ◽  
Hydrogel System

We developed and characterized a new hydrogel system based on the physical and chemical interactions of pectin partially modified with thiol groups and chitosan modified with acrylate end groups. Gelation occurred at high pectin thiol ratios, indicating that a low acrylated chitosan concentration in the hydrogel had a profound effect on the cross-linking. Turbidity, Fourier transform infrared spectroscopy, and free thiol determination analyses were performed to determine the relationships of the different bonds inside the gel. At low pH values below the pKa of chitosan, more electrostatic interactions were formed between opposite charges, but at high pH values, the Michael-type addition reaction between acrylate and thiol took place, creating harder hydrogels. Swelling experiments and Young’s modulus measurements were performed to study the structure and properties of the resultant hydrogels. The nanostructure was examined using small-angle X-ray scattering. The texture profile analysis showed a unique property of hydrogel adhesiveness. By implementing changes in the preparation procedure, we controlled the hydrogel properties. This hybrid hydrogel system can be a good candidate for a wide range of biomedical applications, such as a mucosal biomimetic surface for mucoadhesive testing.

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