Electrical Conductivity for Quality Evaluation of Popcorn Kernels subjected to Mechanical Damage

Goneli, André Luís Duarte; Corrêa, Paulo César; Resende, Osvaldo; Neto, Sousa

doi:10.1016/j.biosystemseng.2006.10.009

Cited by 8 publications

(5 citation statements)

References 14 publications

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“…The reductions in popping quality caused by threshing methods in sorghum is similar to that reported in popcorn by Singh et al (1997) and Goneli et al (2007). In popcorn Lien et al (1975) [18], reported that popcorn harvested at higher cylinder threshing speeds reduced popping quality.…”

Section: Discussionsupporting

confidence: 76%

“…Using a razor blade to induce pericarp damage, Singh et al (1997) reported a 9.1-47.5% reduction in expansion ratio of damaged popcorn kernels. Similarly, Goneli et al (2007) [12] reported a reduction in expansion ratio with mechanically damaged popcorn. For these reasons, popcorn is often harvested at higher moisture or by the ear to minimize damage since higher moisture kernels are less prone to structural damage when subjected to mechanical threshing [13].…”

Section: Introductionmentioning

confidence: 93%

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Effects of Field Processing of Sorghum Grain on Popping Traits

Kent

Rooney

2021

Agronomy

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Interest in the use of popped sorghum in food products has resulted in a niche market for sorghum hybrids with high popping quality but little work has been done to assess the relative effects of field processing methods of grain on popping quality. This study evaluated the relative effects of harvest moisture and threshing methods on the popping quality of sorghum grain. A grain sorghum hybrid with good popping quality was produced during two different years in Texas wherein it was harvested at two moisture levels (low and high) and grain was removed from panicles using five different threshing methods (hand, rubber belt, metal brushes and two metal concave bar systems). Years, harvest moisture content and threshing method influenced all three popping quality measurements (popping efficacy, expansion ratio and flake size), but threshing method had an order of magnitude larger effect than either moisture level or year. While many of the interactions were significant, they did not influence the general trends observed. As such, the threshing methods with less direct impact force on the grain (hand and rubber belt) had higher popping quality than those samples threshed with greater impact force on the grain (metal-based systems). The popping quality differences between threshing system are likely due to a reduction in kernel integrity caused by the impacts to the kernel that occurred while threshing the grain. The results herein indicate that field processing of the grain, notably threshing method has significant impacts on the popping quality and should be taken into consideration when grain sorghum is harvested for popping purposes.

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Section: Discussionsupporting

confidence: 76%

Section: Introductionmentioning

confidence: 93%

Effects of Field Processing of Sorghum Grain on Popping Traits

Kent

Rooney

2021

Agronomy

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“…In comparison, a two-fold increase in the REC of kernels present in the walnuts with green husk and walnuts with shell was observed by the end of a 3-month storage of ( Figure 2 a). The REC was considered as an indicator to evaluate the kernel quality of nuts through testing the concentration of leachates in the kernel soaking solution, reflecting the damage degree and integrity of the cell membrane [ 25 ]. The walnuts with shell and green husk showed a lower conductivity compared with fresh kernels, which indicates shell and green husk can prevent kernels from cell membrane damage contributing to a high physiological potential, during the first 2-month storage at 0 °C.…”

Section: Resultsmentioning

confidence: 99%

Physiochemical Responses of the Kernel Quality, Total Phenols and Antioxidant Enzymes of Walnut in Different Forms to the Low-Temperature Storage

Wang

Liu

et al. 2021

Foods

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Fresh walnut is obtaining high attention due to its pleasant taste and health benefits. This study aimed to evaluate the influence of storage temperatures (0 °C and −20 °C) on the kernel quality, total phenols, and antioxidant enzyme activities of walnuts in three forms (fresh kernels, walnuts with green husk, and walnuts with shell). For a short storage within 3 months at 0 °C, the results revealed that walnuts with green husk provided a better walnut kernel quality resulting from its lower acid value and peroxide value, together with a higher total phenol content and total antioxidant activity, compared with other forms of walnuts. In comparison, frozen storage at −20 °C for a long duration (up to 10 months), found that walnuts with shell showed advantages in improving the kernel quality (fatty acid content, total phenols, and total antioxidant activity) and antioxidant enzyme (peroxidase, catalase, and superoxide dismutase) activities in the kernels, leading to an acceptable range of acid value and peroxide value, compared with other forms of walnuts. Thus, frozen storage at −20 °C showed a potential application in maintaining the walnut kernel quality, especially the walnuts with shell.

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“…Measurement of electrolyte leakage from plant tissues into a surrounding solution has long been used to evaluate the intactness and permeability of cell membranes (Murray and others 1989; Vasquez‐Tello and others 1990; Saltveit 2002). Numerous applications of this method have been made, including quantifying chilling injury in cucumbers (Kuo and Parkin 1989) and tomatoes (Saltveit 2002), mechanical damage to popcorn kernels (Goneli and others 2007) and tomatoes (Milczarek and others 2009), and high pressure and thermally treated onions (Gonzalez and others 2010b). In general, electrolytes will follow concentration gradients from a high concentration inside the cell to a lower concentration outside in the mannitol solution.…”

Section: Resultsmentioning

confidence: 99%

Permeabilization of Plant Tissues by Monopolar Pulsed Electric Fields: Effect of Frequency

Asavasanti¹,

Ristenpart²,

Stroeve³

et al. 2010

Journal of Food Science

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Pulsed electric fields (PEF) nonthermally induce cell membrane permeabilization and thereby improve dehydration and extraction efficiencies in food plant materials. Effects of electrical field strength and number of pulses on plant tissue integrity have been studied extensively. Two previous studies on the effect of pulse frequency, however, did not provide a clear view: one study suggested no effect of frequency, while the other found a greater impact on tissue integrity at lower frequency. This study establishes the effect of pulse frequency on integrity of onion tissues. Changes in electrical characteristics, ion leakage, texture parameters, and percent weight loss were quantified for a wide range of pulse frequencies under conditions of fixed field strength and pulse number. Optical microscopy and viable-cell staining provided direct visualization of effects on individual cells. The key finding is that lower frequencies (f < 1 Hz) cause more damage to tissue integrity than higher frequencies (f = 1 to 5000 Hz). Intriguingly, the optical microscopy observations demonstrate that the speed of intracellular convective motion (that is, cytoplasmic streaming) following PEF application is strongly correlated with PEF frequency. We provide the first in situ visualization of the intracellular consequence of PEF at different frequencies in a plant tissue. We hypothesize that cytoplasmic streaming plays a significant role in moving conductive ionic species from permeabilized cells to the intercellular space between plant cells, making subsequent pulses more efficacious at sufficiently low frequencies. The results suggest that decreasing the pulse frequency in PEF may minimize the number of pulses needed to achieve a desired amount of permeabilization, thus lowering the total energy consumption. Practical Application: PEF cause pores to be formed in plant cell membranes, thereby improve moisture removal and potential extraction of desirable components. This study used in situ microscopic evaluation of onion cells, as they were pulsed with electric fields at different frequencies, to determine whether frequency was an important parameter. We illustrate that membranes were more effectively broken at lower frequencies as compared to higher frequencies. Application of this information will allow for improved design of PEF systems for more energy efficient dehydration or extraction of plant tissues.

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Electrical Conductivity for Quality Evaluation of Popcorn Kernels subjected to Mechanical Damage

Cited by 8 publications

References 14 publications

Effects of Field Processing of Sorghum Grain on Popping Traits

Effects of Field Processing of Sorghum Grain on Popping Traits

Physiochemical Responses of the Kernel Quality, Total Phenols and Antioxidant Enzymes of Walnut in Different Forms to the Low-Temperature Storage

Permeabilization of Plant Tissues by Monopolar Pulsed Electric Fields: Effect of Frequency

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