List of Titles

Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method

- Quan, Xiaojian, Zhang, Min, Fang, Zhongxiang, Liu, Huihua, Shen, Qiaosheng, Gao, Zhongxue

Authors: Quan, Xiaojian , Zhang, Min , Fang, Zhongxiang , Liu, Huihua , Shen, Qiaosheng , Gao, Zhongxue
Date: 2016
Type: Text , Journal article
Relation: Food and Bioproducts Processing Vol. 99, no. (2016), p. 109-115
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Description: French fries were prepared by a combined method of pre-frying and pulsed-spouted microwave vacuum drying (PSMVD). The impact of pre-frying and PSMVD on the quality (oil content, color, texture, microstructure and shrinkage in volume) of French fries was studied and the sample was compared with that of only vacuum fried ones. The results indicated that the French fries prepared by the combined method had lower oil content (25%, db) than that of vacuum-fried sample (40%). Other property analysis also showed that the combined technique processed samples exhibited comparable food texture and color to that of vacuum fried samples, and had a porous microstructure with relatively smaller pore size. It was concluded that the combined method of pre-frying and PSMVD could be an alternative method to produce high quality French fries with low oil content. © 2016 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

Rotation invariant curvelet features for region based image retrieval

- Zhang, Dengsheng, Islam, Md, Lu, Guojun, Sumana, Ishrat

Authors: Zhang, Dengsheng , Islam, Md , Lu, Guojun , Sumana, Ishrat
Date: 2011
Type: Text , Journal article
Relation: International Journal of Computer Vision Vol. 98, no. 2 (2011), p. 187-201
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Description: There have been much interest and a large amount of research on content based image retrieval (CBIR) in recent years due to the ever increasing number of digital images. Texture features play a key role in CBIR. Many texture features exist in literature, however, most of them are neither rotation invariant nor robust to scale and other variations. Texture features based on Gabor filters have been shown with significant advantages over other methods, and they are adopted by MPEG-7 as one of the texture descriptors for image retrieval. In this paper, we propose a rotation invariant curvelet features for texture representation. With systematic analysis and rigorous experiments, we show that the proposed curvelet texture features significantly outperforms the widely used Gabor texture features. A novel region padding method is also proposed to apply curvelet transform to region based image retrieval. Retrieval results from standard image databases show that curvelet features are promising for both texture and region representation.

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

- Joshi, Matina, Adhikari, Benu, Aldred, Peter, Panozzo, Joe, Kasapis, Stefan

Authors: Joshi, Matina , Adhikari, Benu , Aldred, Peter , Panozzo, Joe , Kasapis, Stefan
Date: 2011
Type: Text , Journal article
Relation: Food Chemistry Vol. 129, no. 4 (2011), p. 1513-1522
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Description: Lentil protein isolate (LPI) extract was converted into powder by freeze drying, spray drying and vacuum drying. Differences in particle size distribution, protein subunit composition and colour and surface morphology were observed amongst the three drying methods. Spray and freeze-dried LPI powders exhibited higher solubility (81% and 78%, respectively) compared to vacuum dried powders (50%). The spray dried powders showed a low water absorption capacity (0.43 ± 0.02 g/g) compared to freeze (0.48 ± 0.02 g/g) and vacuum-dried (0.47 ± 0.01 g/g) LPI powders. Spray and freeze-dried powders displayed better gelation ability and higher gel strength, compared to vacuum-dried powder. Both spray and freeze-dried gels showed typical viscoelastic gel characteristics, with G′ dominating over G″ and very low loss tangent. The holding time required for gelation of vacuum dried powder at 90 °C was significantly longer, compared to spray and freeze dried powders. Hence, drying methods used for preparation of lentil protein isolate powders can affect physicochemical and associated functional properties. © 2011 Elsevier Ltd. All rights reserved.

Water uptake and its impact on the texture of lentils (Lens culinaris)

- Joshi, Matina, Adhikari, Benu, Panozzo, Joe, Aldred, Peter

Authors: Joshi, Matina , Adhikari, Benu , Panozzo, Joe , Aldred, Peter
Date: 2010
Type: Text , Journal article
Relation: Journal of Food Engineering Vol. 100, no. 1 (2010), p. 61-69
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Description: Water uptake behavior of three cultivars of lentils (Boomer, French-green and Nugget) was studied at three different hydration temperature regimes (room temperature, 50 °C and 85 °C). Boomer had the highest amount of water uptake capacity (74.60 g water/100 g of seeds) at room temperature (20 °C) which can be linked with its pore properties. French-green lentils imbibed the largest amount of water at elevated soaking temperatures (50 °C and 85 °C) and can be attributed to its higher seed surface area to volume ratio, high protein content and relatively thinner seed coat. Water uptake at elevated temperatures (50 °C and 85 °C) were predicted by a two parameter Mitscherlich model (R2 > 0.99,
Description: 2003008231

A review on automatic image annotation techniques

- Zhang, Dengsheng, Islam, Md, Lu, Guojun

Authors: Zhang, Dengsheng , Islam, Md , Lu, Guojun
Date: 2012
Type: Text , Journal article
Relation: Pattern Recognition Letters Vol. 45, no. 1 (2012), p. 346-362
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Description: Nowadays, more and more images are available. However, to find a required image for an ordinary user is a challenging task. Large amount of researches on image retrieval have been carried out in the past two decades. Traditionally, research in this area focuses on content based image retrieval. However, recent research shows that there is a semantic gap between content based image retrieval and image semantics understandable by humans. As a result, research in this area has shifted to bridge the semantic gap between low level image features and high level semantics. The typical method of bridging the semantic gap is through the automatic image annotation (AIA) which extracts semantic features using machine learning techniques. In this paper, we focus on this latest development in image retrieval and provide a comprehensive survey on automatic image annotation. We analyse key aspects of the various AIA methods, including both feature extraction and semantic learning methods. Major methods are discussed and illustrated in details. We report our findings and provide future research directions in the AIA area in the conclusions

Colour and texture of apples high pressure processed in pineapple juice

- Perera, Niranjalie, Gamage, Thambaramala, Wakeling, Lara, Gamlath, G., Versteeg, Cornelis

Authors: Perera, Niranjalie , Gamage, Thambaramala , Wakeling, Lara , Gamlath, G. , Versteeg, Cornelis
Date: 2010
Type: Text , Journal article
Relation: Innovative Food Science and Emerging Technologies Vol. 11, no. 1 (2010), p. 39-46
Full Text: false
Description: Cubes of Granny Smith and Pink Lady apples were vacuum packed in barrier bags with 0% to 50% (v/v) pineapple juice (PJ) at 20°Bx and subjected to high pressure processing (HPP) at 600 MPa for 1–5 min (22 °C). The in-pack total colour change (ΔE) was observed over 4 weeks at 4 °C. Within <1 week of storage at 4 °C, texture, polyphenoloxidase, pectinmethylesterase activities, changes in ΔE and visual browning after opening the bags during air exposure (22 °C; 21% O2 ) for 5 h were also monitored. During the 4 weeks storage in bag visible colour changes were not observed. Texture and ΔE after 5 h air exposure were significantly affected by the apple variety, HPP time and % PJ used. The combined treatment significantly reduced residual PPO activity while PME activity was not affected in both varieties. Pineapple juice in combination with HPP could be used as a natural preservation system for minimally processed apples. Industrial relevance: Browning upon opening the packs and during air exposure can adversely affect the quality of fresh-cut fruits. Combined treatment of high pressure processing (HPP) and use of pineapple juice has the potential to prevent browning for several hours giving sufficient time for presentation and use in domestic and foodservice environment where high quality fresh-like fruit is required.
Description: Cubes of Granny Smith and Pink Lady apples were vacuum packed in barrier bags with 0% to 50% (v/v) pineapple juice (PJ) at at 20°Bx and subjected to high pressure processing (HPP) at 600 MPa for 1-5 min (22 °C). The in-pack total colour change (

Effect of cultivars and thermal processing with salt solutions on the textural attributes (hardness, chewiness and rate of softening) of potatoes (Solanum Tuberosum L.)

- Adhikari, Benu, Purcell, T., Ristrom, A., Chaudhary, Deeptangshu

Authors: Adhikari, Benu , Purcell, T. , Ristrom, A. , Chaudhary, Deeptangshu
Date: 2010
Type: Text , Journal article
Relation: International Journal of Food Properties Vol. 13, no. 5 (2010), p. 1161-1177
Full Text: false
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Description: The change in textural attributes (hardness, chewiness and rate of softening) of three potato cultivars (Russet Burbank, Desiree and Sebago) was investigated. Uniform cylindrical samples (35-mm diameter and 3-mm thick) were prepared and exposed to different thermal processing regimes including; heating at 85°C, 95°C in water and steaming (100.2°C). The effect of salt on these textural attributes was also investigated using different salt concentrations (1.5%, 3% and 6% (w/w) NaCl). After thermal treatments the samples were subjected to texture profile analysis. The instrumental textural attributes were greatly affected by the cultivars and the thermal processing regimes. The change in textural attributes upon steaming was only marginally different compared to that at 95°C in water. Low concentrations of salt (1-3%) were found to accelerate the softening of the texture in these cultivars especially at lower temperatures. The textural attributes were modelled using a two-parameter reaction kinetics model. There was reasonable agreement by the model findings on the textural attributes prepared from all the thermal processing regimes and in presence and absence of (within average absolute error of 1.9-7%). Further, the model indicated that the order of reaction varied from 1.15-2.18 indicating that the changes in textural attributes in these thermal processing regimes followed higher reaction orders. [ABSTRACT FROM AUTHOR]
Description: 2003008255

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