A novel application of vibration technique for non-destructive evaluation of bread staling

Nouri, Mohammad Damghani; Nasehi, Behzad; Mehdizadeh, Saman Abdanan; Goudarzi, Mostafa

doi:10.1016/j.jfoodeng.2016.11.003

Cited by 10 publications

(7 citation statements)

References 12 publications

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“…Nouri vd. [61], somun ve baget ekmeklerin serbest titreşim tepkilerini 4 günlük depolama sırasında incelemişlerdir. Ekmeklerde oluşan titreşim ivme sürelerinden sönüm oranını belirlemek için logaritmik azalma analizi kullanılmıştır.…”

Section: Lazer Doppler Titreşim (Ldv) Yöntemi (Laser Doppler Vibration Method)unclassified

“…LDV ile akustik titreşim yönteminin, penetrometre testinden daha iyi tekrarlanabilirliğe sahip olduğu görülmektedir. Genel olarak, akustik titreşim yöntemleri sadece tarımsal ürünlerin dokusunu değerlendirmekle kalmamakta, aynı zamanda tekrarlanabilirlik ve hassasiyet açısından geleneksel penetrometre yöntemlerinden daha üstün özellikler gösterdiği görülmektedir [61]. [76].…”

Section: Lazer Doppler Titreşim (Ldv) Yöntemi (Laser Doppler Vibration Method)unclassified

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Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı

Odabaş

Çakmak

2021

Harran Üniversitesi Mühendislik Dergisi

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Gıda ürünlerin kalitesinin değerlendirilmesinde hasar veren gıda analiz yöntemlerine alternatif olarak geliştirilen ve hasar vermeyen spektroskopik ve kromatografik tekniklerin yanı sıra, mekanik yöntemlerin kullanımının son yıllarda arttığı görülmektedir. Bu teknikler arasında yer alan akustik ve ultrasonik tekniklerin özellikle büyük hacimli gıdaların kalitesinin değerlendirilmesinde kullanımı ile analiz sırasında örneklerin kaybının engellenebileceği ve bu şekilde ekonomik bir kazanç sağlanacağı öngörülmektedir. Akustik teknikler, büyüklük, hacim, şekil ve doku fark etmeksizin birçok gıdanın sertlik, iç kusur, olgunluğunun belirlenmesinde ve gıdaların seçilen kalite özelliklerine göre sınıflandırılmasında başarıyla kullanılabilmektedir. Bu derleme çalışmasında ağırlıklı olarak meyve ve sebzelerin kalitesinin incelenmesinde kullanılan akustik teknikler, lazer Doppler titreşim ve ultrasonik yöntemler incelenmiş olup, farklı gıda gruplarında bu tekniklerin kullanımıyla elde edilen sonuçlar detaylı olarak kıyaslanmıştır.

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Section: Lazer Doppler Titreşim (Ldv) Yöntemi (Laser Doppler Vibration Method)unclassified

Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı

Odabaş

Çakmak

2021

Harran Üniversitesi Mühendislik Dergisi

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“…On the premise of the abnormal vibration problem of the steering wheel, the damping characteristic curves of the front and rear dampers and the spring are further matched. And the root-meansquare (RMS) value of the vibration acceleration (marked as a i ) of the steering wheel in the three-axis direction (x, y, z) is taken as the design goal, and the speci c expression of which is shown as follows [30][31][32][33]:…”

Section: Optimal Design Of Cab Mounting Subsystem (Node System: Type 2)mentioning

confidence: 99%

Research on a Multinode Joint Vibration Control Strategy for Controlling the Steering Wheel of a Commercial Vehicle

Tang

Ye³

et al. 2020

Shock and Vibration

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The vibration degree of a steering wheel has important reference significance for drivers to evaluate the ride comfort of the whole vehicle. To solve the jitter problem of the steering wheel of a commercial vehicle at idle speed, this work proposes a multinode joint vibration control strategy (MDVC) based on the associated vibration path of the steering wheel. Based on the analysis of the associated vibration transfer paths of the steering wheel, the whole vehicle was divided into a system comprising several nodes. For the decomposed node system, taking the vibration transmission path associated with the target as the research direction, the vibration reduction design of each node system is analyzed step by step. After exploring the possible causes of abnormal vibration of the steering wheel through experimental tests, the abnormal node structure interval was determined. By further extracting the structural model of the steering system from the vehicle, the hammering method was applied to test its modal and related frequency. Furthermore, an improved structure of steering support was also designed, and its fitting degree and modal characteristics were analyzed and compared to the original scheme. The following test results show that the structure improvement greatly reduces the vibration level of the steering wheel, meets the ideal design requirements of the steering wheel vibration reduction, and provides the possibility of weighing the correlation between these hierarchical node systems in whole vehicle.

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“…The effectiveness of the coatings can be measured in terms of the moisture and textural changes which are strongly correlated to sensor (Conte et al, 2018;Licciardello et al, 2017). However, other techniques like near infrared spectroscopy (Cevoli et al, 2015;Piccinini et al, 2012), vibrational spectroscopy (Czaja et al, 2018;Nouri et al, 2017;Ringsted et al, 2017) are being explored for higher reliability and non-destructive nature. In particular, near infrared (NIR) spectroscopy in range of 1100 nm and 2400 nm was found to be related to the bread staling and was comparable to the texture results as observed by Cevoli et al (2015) and Xie et al (2003).…”

Section: Tablementioning

confidence: 99%

Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy

Chakravartula

Cevoli

Balestra

et al. 2019

Journal of Food Engineering

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Moisture migration plays an important role in the stability and quality of bakery products. In this study, pectin, alginate and whey protein edible coating was used as an edible barrier to evaluate its effectiveness for retaining the quality of bread by reducing moisture loss and textural changes during storage. Mini-buns as model systems were applied with 1 layer and 2 layers of coating and evaluated for moisture and texture attributes by both mechanical and spectroscopic techniques. The coatings displayed a retaining effect with the percentage increase in crumb hardness lower for coated samples (1 L: 126.5% and 2 L: 231.2%) than control samples (Control: 271.8%). Further, the spectral data for the crust and crumb surfaces were pre-treated and subjected to Principal Component analysis (PCA) for the evolution along storage time. In particular for moisture content, discrimination at 8 h for crust and after 24 h for crumb was noted for both 1 L and 2 L coating layers with a R 2 > 0.85. Subsequently, PLS models with spectral data described satisfactorily the evolution of hardness with low (<10.8) RMSE values.

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A novel application of vibration technique for non-destructive evaluation of bread staling

Cited by 10 publications

References 12 publications

Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı

Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı

Research on a Multinode Joint Vibration Control Strategy for Controlling the Steering Wheel of a Commercial Vehicle

Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy

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