Sozer Imaging Technologies and Data Processing for Food Engineers

1. Auflage 2016
ISBN: 978-3-319-24735-9
Verlag: Springer Nature Switzerland
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 353 Seiten

Reihe: Food Engineering Series

Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts.

This book also:

• Provides in-depth view of raw material characterization and process control
  
• Covers structure-functionality and structure-texture relationships
• Reviews applications to emerging areas of food science with an insight into future trends

Autoren/Hrsg.

Sozer, Nesli

Inhaltsverzeichnis

1;Preface;6
2;Contents;7
3;Contributors;9
4;Chapter-1;11
4.1;Cereal Grain Structure by Microscopic Analysis;11
4.1.1;1.1 General Structure of Cereal Grains;11
4.1.2;1.2 Using Microscopy Techniques in Imaging of Cereal Grains;13
4.1.2.1;1.2.1 Stereomicroscopy;13
4.1.2.2;1.2.2 Light Microscopy;13
4.1.2.3;1.2.3 Confocal Laser Scanning Microscopy;14
4.1.2.4;1.2.4 Scanning Electron microscopy;14
4.1.3;1.3 Examination of Cereal Grain Structure by Microscopy;15
4.1.3.1;1.3.1 Stereomicroscopy of Cereal Grains;15
4.1.3.2;1.3.2 Visualization of Starch, Protein and Cell Walls in Cereal Grains;15
4.1.4;1.4 Microstructure of Processed Cereal Products;23
4.1.4.1;1.4.1 Milling;23
4.1.4.1.1;1.4.1.1 The Effect of Temperature on Milling Behaviour of Wheat Bran;23
4.1.4.1.2;1.4.1.2 Extensive Dry Ball Milling Leads to Fragmentation of Arabinoxylan of Wheat Bran;25
4.1.4.1.3;1.4.1.3 Effect of a Milling Pretreatment on the Microstructure of Brewer’s Spent Grain;27
4.1.4.2;1.4.2 Enzymatic Processing;29
4.1.4.2.1;1.4.2.1 The Release of Ferulic Acid Metabolites from Wheat Aleurone Is Increased by Enzymatic Disintegration;29
4.1.4.2.2;1.4.2.2 Microstructural Changes in Brewer’s Spent Grain Due to Milling Pretreatment and Enzymatic Hydrolysis of Carbohydrates;31
4.1.4.3;1.4.3 Fractionation Processing;33
4.1.4.3.1;1.4.3.1 Enrichment of Grain Outer Layers and Aleurone Cell Walls Present in Wheat Bran by Electrostatic Separation;33
4.1.4.4;1.4.4 Malting;35
4.1.4.4.1;1.4.4.1 Using Starter Culture as a Tool to Reduce Extracellular Polymeric Substances Accumulation in Barley Kernel Tissues During Malting;35
4.1.4.5;1.4.5 Baking;37
4.1.4.5.1;1.4.5.1 Fermentation;37
4.1.4.5.2;1.4.5.2 Microstructure of Pasta Made with Wheat Flour Rendered Gluten-Free;38
4.1.4.5.3;1.4.5.3 The Effect of Alkylresorcinols on Microstructure of Bread;41
4.1.4.5.4;1.4.5.4 The Impact of Tyrosinase on the Microstructure of Gluten-Free Oat Dough;43
4.1.5;1.5 Summary;45
4.1.6;References;45
5;Chapter-2;50
5.1;Localization of Cereal Grain Components by Vibrational Microscopy and Chemometric Analysis;50
5.1.1;2.1 Introduction;50
5.1.2;2.2 FTIR Microspectroscopy;51
5.1.3;2.3 Confocal Raman Microscopy;53
5.1.4;2.4 Data Analysis of Spectral Images;58
5.1.4.1;2.4.1 Preprocessing;59
5.1.4.2;2.4.2 Spectral Analysis;62
5.1.5;2.5 Study of Barley Grains Using CRM and Multivariate Analysis;66
5.1.5.1;2.5.1 Materials and Methods;67
5.1.5.2;2.5.2 Results and Discussion;68
5.1.6;2.6 Conclusions;73
5.1.7;References;74
6;Chapter-3;78
6.1;Imaging of Double Emulsions;78
6.1.1;3.1 Introduction: Double Emulsions—Structure and Challenges for Imaging;78
6.1.2;3.2 Imaging Techniques: Principles and Application to Double Emulsions;80
6.1.2.1;3.2.1 Optical Microscopy;80
6.1.2.2;3.2.2 Electron Microscopy;85
6.1.2.3;3.2.3 Atomic Force Microscopy;85
6.1.2.4;3.2.4 Nuclear Magnetic Resonance;87
6.1.3;3.3 Image Processing;89
6.1.3.1;3.3.1 Contrast and Quantitative Image Analysis;89
6.1.3.2;3.3.2 Profiling Versus Slice Selective Imaging;90
6.1.3.3;3.3.3 Determination of Structural Parameters;92
6.1.4;3.4 Insights into Double Emulsions;93
6.1.4.1;3.4.1 Geometric Structure;93
6.1.4.2;3.4.2 Chemical Composition and Morphology;95
6.1.4.3;3.4.3 Dynamic Processes: Exchange and Instabilities;97
6.1.4.4;3.4.4 Imaging of Emulsion: Characterisation of Physical Parameters from Processing to Digestion;98
6.1.5;3.5 Summary;100
6.1.6;References;101
7;Chapter-4;108
7.1;Imaging of Fermented Dairy Products;108
7.1.1;4.1 Introduction;108
7.1.1.1;4.1.1 Colloidal Components of Milk;108
7.1.1.2;4.1.2 Fermented Dairy Products: Formation and Structural Components;110
7.1.2;4.2 Imaging Fermented Dairy Gels by CLSM;113
7.1.2.1;4.2.1 Imaging of Protein and Fat;115
7.1.2.2;4.2.2 Imaging of Added Stabilizers and Bacterial Exopolysaccharides;116
7.1.2.3;4.2.3 Dynamic Confocal Microscopy;120
7.1.3;4.3 Electron Microscopy Techniques;121
7.1.3.1;4.3.1 Scanning Electron Microscopy;121
7.1.3.2;4.3.2 Transmission Electron Microscopy;125
7.1.4;4.4 Image Analysis;128
7.1.5;References;130
8;Chapter-5;138
8.1;Kinetics of Bubble Growth in Bread Dough and Crust Formation;138
8.1.1;5.1 The Importance of Gas Production and Gas Retention in Breadmaking;138
8.1.2;5.2 Bubble Nucleation and Mixing;139
8.1.3;5.3 Kinetics of Bubble Growth in Bread Dough;141
8.1.3.1;5.3.1 Overview;141
8.1.3.2;5.3.2 Factors Affecting Changes in the Bubble Size Distribution;142
8.1.3.2.1;5.3.2.1 Disproportionation;142
8.1.3.2.2;5.3.2.2 Bubble Growth;145
8.1.3.2.3;5.3.2.3 Coalescence;148
8.1.3.2.4;5.3.2.4 Densification at the Crust;149
8.1.4;5.4 Modeling Formation of Cellular Structure;150
8.1.4.1;5.4.1 Analytical Models;150
8.1.4.2;5.4.2 Numerical Models;151
8.1.5;5.5 Methods Used to Investigate the Evolution of Cellular Structure of Crumb and Crust;153
8.1.5.1;5.5.1 Microscopy;153
8.1.5.2;5.5.2 Magnetic Resonance Imaging;157
8.1.5.3;5.5.3 X-Ray Microtomography and Synchrotron Radiation Studies;159
8.1.5.4;5.5.4 Ultrasound;161
8.1.6;5.6 Factors Affecting the Evolution of Cellular Structure of Crust and Crumb;163
8.1.6.1;5.6.1 The Role of Mixing Conditions;164
8.1.6.2;5.6.2 The Role of Dough Rheology and Composition;164
8.1.6.3;5.6.3 Dough Aeration and Mixing;166
8.1.6.4;5.6.4 The Role of Proving and Baking Conditions;166
8.1.7;5.7 Conclusions;169
8.1.8;References;170
9;Chapter-6;177
9.1;Nondestructive Imaging of Cellular Solid Foods;177
9.1.1;6.1 Introduction;177
9.1.2;6.2 X-Ray Microtomography for Foods;180
9.1.3;6.3 Image Processing and Data Handling;181
9.1.4;6.4 Imaging of Cellular Solid Foods by XMT;184
9.1.4.1;6.4.1 Biscuits, Cookies and Crackers;189
9.1.4.2;6.4.2 Extruded Products;192
9.1.4.2.1;6.4.2.1 Microstructure of Starch-Based Extruded Solid Foams;192
9.1.4.2.2;6.4.2.2 Microstructure of Dietary Fibre Added Extruded Solid Foams;195
9.1.4.2.3;6.4.2.3 Microstructure of Protein-Enriched Extruded Solid Foams;200
9.1.5;6.5 Summary and Conclusions;201
9.1.6;References;201
10;Chapter-7;205
10.1;Microstructure of Gluten-Free Baked Products;205
10.1.1;7.1 Introduction;205
10.1.2;7.2 Structural Analysis of Bakery Products;207
10.1.2.1;7.2.1 Macrostructure of Gluten-Free Bakery Products;208
10.1.2.2;7.2.2 Image Analysis Process;208
10.1.2.2.1;7.2.2.1 Image Acquisition;209
10.1.2.2.2;7.2.2.2 Preprocessing;209
10.1.2.2.3;7.2.2.3 Image Segmentation;210
10.1.2.2.4;7.2.2.4 Object Measurement;211
10.1.2.2.5;7.2.2.5 Classification;211
10.1.2.3;7.2.3 Microstructure of Bakery Products;212
10.1.3;7.3 Celiac Disease and the Role of Gluten in Baked Products;217
10.1.4;7.4 Cereal Sources for Gluten-Free Products;219
10.1.4.1;7.4.1 Rice Flour;219
10.1.4.2;7.4.2 Chestnut Flour;221
10.1.4.3;7.4.3 Sorghum Flour;225
10.1.4.4;7.4.4 Pseudocereal Flours;228
10.1.5;7.5 Ingredients and Additives Used to Improve the Structure of Gluten-Free Baked Products;230
10.1.6;7.6 Methods to Improve the Microstructure of Gluten-Free Products;239
10.1.6.1;7.6.1 Sourdough Technology;239
10.1.6.2;7.6.2 Infrared–Microwave Combination Baking Technology;240
10.1.6.3;7.6.3 High Hydrostatic Pressure Technology;242
10.1.7;7.7 Conclusion;243
10.1.8;References;244
11;Chapter-8;251
11.1;Molecular Organization and Topographyof Prolamin Protein Films;251
11.1.1;8.1 Introduction;251
11.1.1.1;8.1.1 Zein and Gluten Proteins;251
11.1.1.2;8.1.2 Prolamin Proteins as Promising Biodegradable and Edible Packaging Films from Renewable Resources;252
11.1.1.3;8.1.3 Manufacture and Functionality of Protein Films;253
11.1.2;8.2 Structural Development and Characterization of the Topography of Protein Films Using Imaging Technologies;254
11.1.3;8.3 Characterization of Physical Properties of Protein Films Using Imaging Technologies;259
11.1.4;8.4 Characterization of the Physical Properties of Composite Biofilms by Microstructural Analysis;267
11.1.5;8.5 Summary, Conclusions, and Recommendations;272
11.1.6;References;273
12;Chapter-9;276
12.1;Assessment of Internal and External Quality of Fruits and Vegetables;276
12.1.1;9.1 Introduction;276
12.1.2;9.2 Computer Vision;277
12.1.2.1;9.2.1 Size and Shape;278
12.1.2.2;9.2.2 Surface Texture;281
12.1.2.3;9.2.3 Surface Colour;281
12.1.2.4;9.2.4 Surface Defects;282
12.1.3;9.3 Hyperspectral Imaging;282
12.1.3.1;9.3.1 External Quality;284
12.1.3.2;9.3.2 Internal Quality;285
12.1.3.3;9.3.3 Quality Evolution;287
12.1.3.4;9.3.4 Contaminants;288
12.1.4;9.4 Optical Coherence Tomography;289
12.1.4.1;9.4.1 Internal Quality;290
12.1.5;9.5 X-Ray Imaging;291
12.1.5.1;9.5.1 Internal Quality;292
12.1.6;9.6 Magnetic Resonance Imaging;297
12.1.6.1;9.6.1 Internal Quality;297
12.1.7;References;310
13;Chapter-10;317
13.1;Microstructural Imaging of Chocolate Confectionery;317
13.1.1;10.1 Introduction;317
13.1.2;10.2 Background;317
13.1.3;10.3 Fat Structure–Functionality Relationship;318
13.1.4;10.4 Chocolate Making;320
13.1.4.1;10.4.1 Ingredient Mixing and Refining;320
13.1.4.2;10.4.2 Conching;320
13.1.4.3;10.4.3 Tempering;321
13.1.4.4;10.4.4 Moulding/Cooling/Storage;321
13.1.5;10.5 Fat Bloom;321
13.1.6;10.6 Mixing Behaviour;322
13.1.7;10.7 Methods to Study the Microstructure of Chocolate;323
13.1.7.1;10.7.1 Atomic Force Microscopy;323
13.1.7.2;10.7.2 Environmental Scanning Electron Microscopy;324
13.1.7.3;10.7.3 Confocal Laser Scanning Microscopy;324
13.1.7.4;10.7.4 Optical Profilometry;325
13.1.8;10.8 The Microstructure of Chocolate;325
13.1.8.1;10.8.1 Internal Microstructure of Chocolate;326
13.1.8.2;10.8.2 The Surface Structure of Chocolate;327
13.1.8.3;10.8.3 Post-processing Changes in Chocolate Microstructure;331
13.1.8.3.1;10.8.3.1 Shelf Life of Chocolate;331
13.1.8.3.2;10.8.3.2 Temperature Cycling;333
13.1.8.3.3;10.8.3.3 Influence of Microstructure of Diffusion of Soft Centre Fillings;334
13.1.9;10.9 Conclusion;337
13.1.10;References;337
14;Chapter-11;340
14.1;Physical-Bioimaging Characterization of Nuts;340
14.1.1;11.1 Introduction;340
14.1.2;11.2 Imaging Recognition of Physical Hazard in Nut Meats;341
14.1.2.1;11.2.1 Hyperspectral Fluorescent Imaging Analysis of Black Walnuts;341
14.1.2.2;11.2.2 Hyperspectral Detection Algorithms;343
14.1.2.3;11.2.3 Typical Classification Results;347
14.1.2.4;11.2.4 Hyperspectral Algorithm Adaptability to Nuts from Different Growing Regions;348
14.1.3;11.3 Further Readings;353
14.1.4;References;354
15;Index;355