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Search results for: food microstructure and texture
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Food microstructure systems modelling regarding interaction and contact phenomena.
PublicationPrzedstawiono wybrane fragmenty teorii modelowania w strukturach rozproszonych mikrostruktury żywności, w których zostały uwzględnione wzajemne oddziaływania cząstek oraz występujące zjawiska kontaktowe. Do oszacowania tych oddziaływań wykorzystano zmodyfikowany przez autora model Buczkowskiego i Kleibera.
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The role of microbial coagulants on the physicochemical, proteolysis, microstructure and sensory properties of low-fat Edam cheese manufactured from ultrafiltered buffalo milk
PublicationThis work investigates the influence of using microbial coagulants, including Rhizomucor miehei (MCR) protease and Cryphonectria parasitica (MCC) protease, on the quality characteristics of low-fat Edam cheese made from ultrafiltered buffalo milk (LFUE). Concurrently, a benchmark with calf rennet (CR) has been also performed. Throughout a 90-day ripening period, the cheeses were assessed for their physicochemical features, proteolysis,...
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A Quantitative Investigation of Dislocation Density in an Al Matrix Composite Produced by a Combination of Micro-/Macro-Rolling
PublicationAn aluminum matrix composite with dispersed carbon nanotubes (CNTs) was produced via flake powder metallurgy using a micro-rolling process and vacuum hot pressing (VHP), followed by conventional rolling using a macro-rolling process. The microstructure and mechanical properties of the produced composites were studied. In addition, a new quantitative model was introduced to study the dislocation density based on the microstructural...
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Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey
PublicationBee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial,...
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Assessment of FSW Welds Made of Aluminum Alloy AW7075-T651.
PublicationThis paper summarizes the results of experimental studies in which the aluminum alloy AW7075-T651 was friction stir welded (FSW) using various combinations of process parameters (rotational - R and travel speed - T). Mechanical properties of the test welds were assessed by using static tensile test and Vickers hardness measurement. The temperature of the welded plates was monitored during welding by means of thermocouples placed...
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Permeability of the small intestinal mucus for physiologically relevant studies: Impact of mucus location and ex vivo treatment
PublicationThe small intestinal mucus is a complex colloidal system that coats the intestinal mucosa. It allows passage on nutrients/pharmaceuticals from the gut lumen towards the epithelium, whilst preventing it from direct contact with luminal microorganisms. Mucus collected from intestinal tissue is often used in studies looking at inter-mucosal transport of food particulates, drug carriers, etc. However, detaching the highly hydrated...
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Face Recognition: Shape versus Texture
PublicationThis paper describes experiments related to the application of well-known techniques of the texture feature extraction (Local Binary Patterns and Gabor filtering) to the problem of automatic face verification. Results of the tests show that simple image normalization strategy based on the eye center detection and a regular grid of fiducial points outperforms the more complicated approach, employing active models that are able to...
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Road texture influence on tyre rolling resistance
PublicationTyre performance, one of the critical factors for vehicle users, is strongly related to theroad surface characteristics, most notably to the pavement texture. Phenomena that occur at the tyre/road interface affect tyre friction (skid resistance), rolling resistance, tyre wear and tyre/road noise. This article deals with relationship between surface texture and rolling resistance of light and heavy vehicle tyres. Mean profile depth...
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Road texture influence on tire rolling resistance
PublicationTire rolling resistance is one of the most important resistive forces acting on road vehicles. It depends on tire and surface characteristics as well as vehicle operating parameters. This paper deals with the influence of road surface texture on rolling resistance of passenger car tires. Results of road measurements performed on variety of road surfaces are presented.
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Selected Aspects of Pavement Texture Influence on Tire Rolling Resistance
PublicationTire rolling resistance has a significant influence on fuel consumption in cars and trucks and on CO2 emissions. Rolling resistance depends on the tire construction, pavement texture and stiffness, as well as environmental and traffic conditions. This article presents a pilot study on the impact of pavement texture on the rolling resistance of passenger car tires. Reasons why Mean Profile Depth is not a good descriptor of pavement...
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Impact of the surface evenness and texture on tire/road rolling resistance
PublicationThis paper deals with the issue of a surface's roughness and texture impact on tire/road rolling resistance. It includes a brief description of research aims, measurements and an analysis of results. It also presents observations and conclusions regarding drum facility modernisation which allows studies concerning surface's roughness and texture impact on tire/road rolling resistance.
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Surface Texture after Turning for Various Workpiece Rigidities
PublicationIn the paper, we present an analysis of the surface texture of turned parts with L/D (length/diameter) ratios of 6 and 12 and various rigidity values. The studies were carried out on samples made of S355JR steel and AISI 304 stainless steel. A detailed analysis of 2D surface profiles was carried out by using a large number of parameters that allowed us to distinguish significant differences in the surface microgeometry, which confirmed...
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Membrane distillation assisting food production processes of thermally sensitive food liquid items: a review
PublicationPhysical separation technologies have become important tool for processing in the current food manufacturing industries, especially for the products containing bioactive compounds thanks to their health benefits in costumers. As for the processing of bioactive food ingredients implies the implementation of integrated systems oriented to their separation, fractionation, and recovery. In this field, membrane distillation (MD), which...
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Experimental investigation into surface texture effect on journal bearings performance
PublicationThe aim of this study was to analyse the performance of journal bearings with specially created dimples on the sliding surface and operating under various conditions. The texture was created on the bearing surface that co-acted with the smooth journal; moreover, the variation of the textured surface of the journal mating with the smooth bearing was tested, and the results were compared to those obtained with the standard smooth...
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Scarabaeidae as human food – A comprehensive review
PublicationRising global population and sustainable protein demand have sparked interest in unique food sources. Entomophagy, or insect consumption, presents a solution and Scarab beetles, part of the Scarabaeidae family, offer a novel food option. The comprehensive review underscores their potential as human food, with strong nutrition, low environmental impact, and the ability to ease strain on conventional agriculture. Nutritional analysis...
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Surface texture of pine wood beams after planing in industrial conditions
PublicationMeasuring the surface features of wooden components after planing is connected with the rising demands regarding to the quality of the painted window frames. In the paper the complex surface texture analysis especially identifying of surface damages using non-contact 3D measurement techniques for precise area measurement were presented.This enabled the study of irregular surface features with sufficient fidelity and resolution....
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Smartphones as tools for equitable food quality assessment
PublicationBackground: The ubiquity of smartphones equipped with an array of sophisticated sensors, ample processing power, network connectivity and a convenient interface makes them a promising tool for non-invasive, portable food quality assessment. Combined with the recent developments in the areas of IoT, deep learning algorithms and cloud computing, they present an opportunity for advancing wide-spread, equitable and sustainable food...
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Food analysis using artificial senses.
PublicationNowadays, consumers are paying great attention to the characteristics of food such as smell, taste, and appearance. This motivates scientists to imitate human senses using devices known as electronic senses. These include electronic noses, electronic tongues, and computer vision. Thanks to the utilization of various sensors and methods of signal analysis, artificial senses are widely applied in food analysis for process monitoring...
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Local Texture Pattern Selection for Efficient Face Recognition and Tracking
PublicationThis paper describes the research aimed at finding the optimal configuration of the face recognition algorithm based on local texture descriptors (binary and ternary patterns). Since the identification module was supposed to be a part of the face tracking system developed for interactive wearable computer, proper feature selection, allowing for real-time operation, became particularly important. Our experiments showed that it is...
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Lipids and Food Quality
PublicationThis chapter deals with lipids present in food as well as their chemical, biological, and functional properties. The chapter begins with a presentation of the main groups of lipids including their chemical structure and physical properties. The physical properties of lipids affecting food processing are covered. Then, the role of lipids in human nutrition is presented. This is followed by a description of the undesirable changes...
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Texture Features for the Detection of Playback Attacks: Towards a Robust Solution
PublicationThis paper describes the new version of a method that is capable of protecting automatic speaker verification (ASV) systems from playback attacks. The presented approach uses computer vision techniques, such as the texture feature extraction based on Local Ternary Patterns (LTP), to identify spoofed recordings. Our goal is to make the algorithm independent from the contents of the training set as much as possible; we look for the...
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Nanofiltration in the food industry
PublicationNanofiltration (NF), as a pressure-driven membrane process, has been widely demonstrated to have great potential for food processing applications. There are several advantages of this membrane process over traditional methods that makes NF suitable for food processing, such as the low thermal damage to the product, higher aroma retention, lower energy consumption, and low maintenance costs. In this chapter, according to the recent...
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The Role of Proteins in Food
PublicationThis chapter describes the effect of proteins on the sensory attributes and the biological value and safety of foods. The role of proteins depends on their amino acid composition and structure, on changes due to storage and processing, as well as on interactions with other food components. The effect on the sensory quality of foods is brought about by hydrophobicity, solubility, water holding capacity, gelling, film formation,...
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Pervaporation in food processing
PublicationThis chapter is about pervaporation in food processing
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Lattice-commensurate skyrmion texture in a centrosymmetric breathing kagome magnet
PublicationSkyrmion lattices (SkL) in centrosymmetric materials typically have a magnetic period on the nanometer-scale, so that the coupling between magnetic superstructures and the underlying crystal lattice cannot be neglected. We reveal the commensurate locking of a SkL to the atomic lattice in Gd3Ru4Al12 via high-resolution resonant elastic x-ray scattering (REXS). Weak easy-plane magnetic anisotropy, demonstrated here by a combination...
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Mutagenic and Carcinogenic Compounds in Food
PublicationFood is a major environmental human cancer risk factor. One of the reasons for this is that food products contain substances that exhibit mutagenic and carcinogenic potential which may induce the transformation of normal somatic cells into cancerous cells. These compounds occur in food as a result of microbial contaminations (mycotoxins produced by molds), are generated from natural food components upon processing (e.g. heterocyclic...
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"Food Oxidants and Antioxidants" Book review
PublicationThe book is the 14th title in the CRC series Chemical and Functional Properties of Food Components, edited since 2001 by Zdzisław E. Sikorski. The editor of the book, a professor in the University of Łódź and member of the Polish Academy of Sciences, is an internationally recognized authority in biochemistry and biophysics of reactive oxygen species. In Poland Grzegorz Bartosz has a reputation as the author of his most interesting...
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Natural sweeteners: Sources, extraction and current uses in foods and food industries
PublicationFood producers have leaned towards alternative natural and synthetic sweeteners in food formulations to satisfy market demands. Even so, several synthetic sweeteners (e.g., aspartame, saccharin, sucralose) are becoming less popular due to health-related concerns, lower nutritional values, and controversies around their safety. Conversely, natural sweeteners confer favourable customer perceptions due to their association to a healthier...
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Revealing dynamic changes of the volatile profile of food samples using PTR–MS
PublicationVolatile compounds carry valuable information regarding the properties of foodstuffs. Volatiles emitted from food can be used as, for example, indicators of quality, shelf-life, or authenticity. A better understanding of the multitude of transformations which occur during food processing could facilitate the optimisation of production, increase the desirability of food products, and also their wholesomeness. However, as some of...
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The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review
PublicationBackground: Today, food processing industries are looking for alternative technologies with an eco-friendly character for the processing of food, beverages and agricultural crops. Ideally, such technologies may preserve the original properties of the food products while reaching their primary target of application. Scope and approach: At this point, hydrodynamic cavitation (HC) is recognized as one of the potential technologies...
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Edible black ant Smith (Carebara vidua) as human food – A systematic review
PublicationMeeting food security is one of the major global challenges to ensure sufficient supply of food for current and future generations, considering increasing population growth and climate change issues. Consequently, the consumption of edible insects as an alternative food source has recently gained global attention for combating global food insecurity. The present review aims to provide information on the recent progress in consumption...
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Effect of microstructure on mechanical properties of BA1055 bronze castings
PublicationThe article presents research results performed on aluminum bronze CuAl10Fe5Ni5 (BA1032) castings used for marine propellers. Metallographic studies were made on light microscope and a scanning electron microscope to assess quantitatively and qualitatively the alloy microstructure. It has been shown that the shape, size and distribution of the iron-rich phase precipitates in bronze microstructure significantly affect its mechanical...
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TOXICOLOGICAL ASSESSMENT OF FOOD PACKAGES EXTRACTS
PublicationIn the scientific literature related to the widely understood issue of packaging materials designed to have contact with food (Food Contact Materials – FCM) there is much information on raw materials used for their production, their physiochemical properties, types and parameters. There is also a great number of publications on the management and disposal of used packaging. Unfortunately, not much attention is given to the matters...
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Prebiotics and probiotics in food
PublicationNowadays, food is not only used to satisfy hunger and is a source of nutrients, but is also considered a factor that directly affects human health. Consumers are looking for high-quality products that contain bioactive ingredients that affect the proper functioning of the body and good mood. Functional foods, which must exhibit health benefits when consumed as part of a balanced diet, are becoming increasingly popular among health-conscious...
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A standardised static in vitro digestion method suitable for food – an international consensus
PublicationSimulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building...
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Microstructure and Dielectric Properties of Barium-vanadate Glasses
PublicationThe ac and dc conductivity in barium-vanadate glasses was investigated as a function of temperature and frequency with the use of impedance spectroscopy. The topography and microstructure of glasses were investigated by the means of X-ray diffraction (XRD) and scanning electron microscopy (SEM) methods. The XRD results show that all samples are amorphous but microscopy investigation reveals that glasses with greater amount of V2O5...
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Edible dragonflies and damselflies (order Odonata) as human food – A comprehensive review
PublicationThe rapid growth of the human population leads to a big concern about the food y and demand worldwide. However, due to the reduction in global arable land area, humans need to find alternative food sources to fulfil their needs. Consequently, edible insects have been identified as a promising solution to ameliorate food security and increase global nutrition. Among more than 2,100 identified edible insect species, dragonflies and...
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The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat
PublicationOne of the possibilities of using high pressure technique in inactivation of microorganism is conducting this process at subzero temperature. However, for its practical application in meat preservation the appropriate properties of meat should be kept. Therefore, the aim of this work was to examine the effect of pressure at subzero temperature (without freezing of water) on proteins and texture of mammal’s and cold-adapted fish...
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Emerging Processes for Sustainable Processing of Food Ingredients and Products
PublicationIn recent decades, traditional food processing processes, such as homogenization, pasteurization, canning, drying, and smoking, among others, have been successfully applied to obtain, to some extent, acceptable food items. However, with the increasing food demand, as a consequence of the growing population worldwide, new, tunable, and enriched food products are demanded, requiring the implementation of emerging technologies in...
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The Toolbox of Methods for Multidirectional Characterization of Dietary Nucleic Acids; Verification for Raw and Processed Food Products
PublicationCurrently, the nutritional value of food is associated mainly with components such as proteins, carbohydrates, and lipids. However, another important macromolecules present in many foods are dietary nucleic acids (dietNA), i.e., DNA as well as both coding and non-coding RNAs. In the context of food chemistry and nutrition, dietNA are nowadays vastly neglected. In consequence, there are no dedicated methodologies to characterize...
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Alphitobius diaperinus larvae (lesser mealworm) as human food – An approval of the European Commission – A critical review
PublicationDue to the increasing threat of climate change and the need for sustainable food sources, human consumption of edible insects or entomophagy has gained considerable attention globally. The larvae of Alphitobius diaperinus Panzer (Coleoptera: Tenebrionidae), also known as the lesser mealworm, have been identified as a promising candidate for mass-rearing as a food source based the on evaluation on several aspects such as the production...
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3-MCPD: A worldwide problem of food chemistry
Publication3-MCPD is a heat-induced food contaminant which has been widely investigated for decades. This paper presents an overview of current knowledge about 3-MCPD including its formation routes, occurrence in various foodstuffs, analytical approach, toxicological aspects and future research perspectives. So far 3-MCPD was determined in its free and bound form in thermally-treated foods, edible oils and fats, and infant foods including...
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Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review
PublicationBackground Nowadays, membrane-based technologies (e.g. microfiltration, ultrafiltration, nanofiltration, membrane distillation, and pervaporation) have demonstrated to meet the requirements to be involved in different food and bioproduct processes. Scope and approach Several applications have been developed, including either separation, recovery or concentration of bioactive molecules from agro-food products and by-products,...
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Reduction of the end-effect in surface texture analysis
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Microstructure and residual stresses in surface coatings with PTFE reservoirs
PublicationThe paper presents the results of experimental study into the microstructure and changes in residual stresses resulting from sliding and rolling/sliding loaded interaction between metallic surface coatings with embedded PTFE reservoirs and various counter faces. It was found that before testing surface coatings had compressive residual stresses. Molybdenum coating with all types of PTFE reservoirs displayed, as a result of testing,...
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Food Bioactive Ingredients Processing Using Membrane Distillation
PublicationSeparation processes are an important part of today’s food industries, especially in the case of specific bioactive components due to their health benefits. In general, processing of bioactive food ingredients assumes the introduction of integrated system directed to their separation, fractionation, and recovery. Recently, membrane distillation (MD) has been considered as an alternative membrane-based separation and concentration...
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Functional properties of edible films for food applications - a review
PublicationApplication of natural polymers to forming edible films for food applications has been reviewed. Due to the hydrophilic nature of proteins and polysaccharides, films prepared from these polymers are too susceptible to moisture. Modification of them with critically selected a suitable compounds can result in their improved functional properties and making them useful for food packaging.
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Food components and their role in food quality
PublicationBiałka, lipidy, sacharydy, składniki mineralne, woda i inne składniki wpły-wają na właściwości sensoryczne, trwałość, wartość odżywczą i zdrowotnośćżywności. W czasie przechowywania żywności i wskutek obróbki składniki ule-gają korzystnym i niepożądanym zmianom pod wpływem działania enzymów i czyn-ników środowiska.
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Environmental impacts of food waste management technologies: A critical review of life cycle assessment (LCA) studies
PublicationFood waste is a serious global problem. Therefore, it is essential to reduce food waste and adopt recycling strategies to minimize its environmental impacts. However, conventional waste disposal methods emit harmful gases such as dioxin, CH4, N2O, and NH3, which contaminate the air and water resources. This work reviews the environmental consequences of food waste based on lifecycle assessment (LCA) techniques using methods such...
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New analytical sample preparation techniques in food flavour analysis
PublicationIn this chapter sample preparation techniques were broadly characterized and their applications in field of food analysis were presented. Usefulness of three extraction methods: SPME, SAFE and SDE for isolation of aroma compounds from complex food matrices was compared. Additionally, requirements for sample preparation methods using in food flavour analysis were detailed.