Database of physical properties of agro-food materials

Nesvadba, P.; Houška, Milan; Wolf, Wendy A.; Gekas, Vassilis; Jarvis, Donna; Sadd, Peter A.; Johns, A. I.

doi:10.1016/s0260-8774(03)00213-9

Cited by 50 publications

(19 citation statements)

References 2 publications

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“…The technique of measurement is an important factor in fish texture evaluation because of heterogeneity of the fillets, mentioned especially for freshwater fish species as common carp, tench, perch and others by several authors, e.g. Reid and Durance (1992), Nesvadba et al (2004).…”

Section: Discussionmentioning

confidence: 99%

“…Many attempts have been made to correlate physical measurements with sensory evaluation of texture (Johansen et al 1991;Chamberlain et al 1993). Reproducibility of texture measurements is affected by the sampling technique due to heterogeneity of the fillets (Nesvadba et al 2004). Therefore, it is difficult to find a representative average sample in fish and measurements of textural properties may depend on the location within the fillet.…”

Section: Cohesiveness Hardness Muscle Springiness Flesh Qualitymentioning

confidence: 99%

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Texture profile analyses in tench (Tinca tinca L., 1758) from extensive and intensive culture

et al. 2013

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The aim of the study was to evaluate the differences in texture profile of tench flesh. Texture profile analyses in tench, two years old, (Tinca tinca L.) was investigated using instrumental texture profile method, focused on hardness, springiness, cohesiveness, gumminess and chewiness performed with Texture Analyser TA.XTPlus. One group of fish was raised extensively in natural earth pond conditions; the other group was intensively cultured in a recirculation system, feeding on a commercial diet for 7 months. Twelve fish (6 females and 6 males) from each group were used for analyses. Flesh of male tench in both groups was harder, more gummy and chewy, compared to female. Springiness was lower in tench male from intensive culture and cohesiveness lower in females from both groups. The result of texture analysis in the extensive culture group was 16.01 N for hardness and 0.72, 0.66, 10.73 and 7.69 for springiness, cohesiveness, gumminess and chewiness, respectively. In the intensive culture group it was 15.16 N for hardness and 0.59, 0.52, 8.06 and 4.96 for springiness, cohesiveness, gumminess and chewiness, respectively. The results proved that the flesh of fish raised extensively is harder, springier, more cohesive and more gummy, and thus more appealing to consumers. This is the first similar study of texture profile of tench. Cohesiveness, hardness, muscle, springiness, flesh qualityTextural quality is primarily a sensory attribute that is quantified in foods by several instrumental methods. According to Bourne and Szczesniak (2003) and Cardoso et al. (2009), texture profile analysis (TPA) is a resulting force-generated time curve used to quantify a number of textural properties that correlate well with the results from sensory evaluation.Post mortem textural changes are caused directly or indirectly by physicochemical changes in myofibrillar proteins (Křížek et al. 2011) and changes in extracellular structure such as the loss of fibre compaction and the increase of extracellular space between fibres (Ingolfsdóttir 1997;Popelka et al. 2012). Muscle texture is also affected by other variables such as fish rearing, seasonality and methods of capture, handling and processing (Johnston et al. 2000;Periago et al. 2005). The main quality indicators for fresh fish are fat, colour, texture and freshness. Other indices commonly cited are white stripes (connective tissue), bloodstains, marbling and melanin. Double compression used in the instrumental procedure enables performing TPA as a plot of force-time curves (Rahman 2006). Other terms describing texture are firmness, stiffness and the yield point (Vácha et al. 2007). Many attempts have been made to correlate physical measurements with sensory evaluation of texture (Johansen et al. 1991;Chamberlain et al. 1993). Reproducibility of texture measurements is affected by the sampling technique due to heterogeneity of the fillets (Nesvadba et al. 2004). Therefore, it is difficult to find a representative average sample in fish and measurements of textural propert...

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Section: Discussionmentioning

confidence: 99%

Section: Cohesiveness Hardness Muscle Springiness Flesh Qualitymentioning

confidence: 99%

Texture profile analyses in tench (Tinca tinca L., 1758) from extensive and intensive culture

et al. 2013

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“…There are five main categories of data on physical properties of agro-food materials, which responds to physical treatments involving mechanical, thermal, electrical, optical and electromagnetic processes [4,12]. For granular materials as cereal grains, the physical properties are classified by category or purpose, which in turn include more specific quality assessments; some of the major criteria applied to determine wheat kernel physical quality attributes included appearance and damage, size and shape and weight volume and density test, to cited a few of them.…”

Section: Wheat Physical Propertiesmentioning

confidence: 99%

Grading Factors of Wheat Kernels Based on Their Physical Properties

Ponce-García¹,

Ramírez‐Wong²,

Aburto³

et al. 2017

Wheat Improvement, Management and Utilization

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Cereal grains are biological materials and as such have certain unique characteristics greatly affected by both genetics and environment. Wheat is worldwide considered as the main cereal grain in the average human diet. The aim of this chapter is to provide an overview of the most important grading factors and kernel physical parameters that are involved in the estimation of quality specifications. The determination of the physical properties of wheat kernels gives a first approximation of the structural characteristics useful for the design and selection of equipment for handling, harvesting, aeration, drying, storing and more importantly to functionality, processing and end uses. For instance, physical quality test that directly measure those properties are needed. To get a better prediction, physical evaluation of the wheat kernels offers a first and interesting quality control for their selection as raw materials in order to optimize quality of a large diversity of products. Kernel colour, shape, size, sphericity, porosity and bulk and specific densities and damages incurred due to heat, insects, molds or sprouting are relevant tests related to wheat kernel properties and quality.

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“…Therefore, it is reasonable to assume that the dielectric properties, uniquely describing each complex material (consisting of various substances mixed in different proportions), may provide information about its quality. This hypothesis has been verified in various scientific studies dealing with diversification of the quality parameters based on electric, especially dielectric properties of tested objects (Hlaváèová, 2005;Nelson and Datta, 2001;Nesvadba et al, 2004;Ryynänen, 1995;Venkatesh and Raghavan, 2004). More detailed research results are described below.…”

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confidence: 62%

Dielectric spectroscopy in agrophysics

Skierucha¹,

Wilczek²,

Szypłowska³

2012

International Agrophysics

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A b s t r a c t. The paper presents scientific foundation and some examples of agrophysical applications of dielectric spectroscopy techniques. The aim of agrophysics is to apply physical methods and techniques for studies of materials and processes which occur in agriculture. Dielectric spectroscopy, which describes the dielectric properties of a sample as a function of frequency, may be successfully used for examinations of properties of various materials. Possible test materials may include agrophysical objects such as soil, fruit, vegetables, intermediate and final products of the food industry, grain, oils, etc. Dielectric spectroscopy techniques enable non-destructive and non-invasive measurements of the agricultural materials, therefore providing tools for rapid evaluation of their water content and quality. There is a limited number of research in the field of dielectric spectroscopy of agricultural objects, which is caused by the relatively high cost of the respective measurement equipment. With the fast development of modern technology, especially in high frequency applications, dielectric spectroscopy has great potential of expansion in agrophysics, both in cognitive and utilitarian aspects.K e y w o r d s: agrophysics, dielectric spectroscopy, food quality INTRODUCTIONAgrophysics is a specialized scientific field derived from the branch of the agricultural sciences (Micha³ek, 2006). Its aim is to apply physical methods for studies of properties of materials and processes occurring in production and processing of crops and food of agricultural origin. Dielectric properties of all materials existing in Nature are dependent on their molecular structure. Specifically, they depend on the distribution of electric charges, which are either constantly embedded within the molecules or become temporarily induced on their surfaces. It is also known that the molecular structure of objects determine their physical and chemical properties. Therefore, one may suppose that the dielectric properties of mixtures of various molecules constituting a given material will uniquely identify it. It means that dielectric properties can successfully diversify physical and chemical properties of a tested material. This idea is presented in Fig. 1. The crucial point of the application of the dielectric spectroscopy measurement techniques in agrophysics is the utilization of their advantages for rapid and non-destructive assessment of the quality of the agricultural objects. It may be done by searching for dependencies between the dielectric properties and other physical and chemical properties of tested materials of agricultural origin.Behaviour of any material in the electric field is unique, because of the unique molecular structure of each material. On the other hand, physical and chemical properties of materials determine their quality, which in the case of food products is closely related to their commercial and nutritional value. Therefore, it is reasonable to assume that the dielectric properties, uniquely describing each...

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Database of physical properties of agro-food materials

Cited by 50 publications

References 2 publications

Texture profile analyses in tench (Tinca tinca L., 1758) from extensive and intensive culture

Texture profile analyses in tench (Tinca tinca L., 1758) from extensive and intensive culture

Grading Factors of Wheat Kernels Based on Their Physical Properties

Dielectric spectroscopy in agrophysics

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