Insights into the texture of extruded cereals: Structure and acoustic properties

Acoustic emission as a tool to assess the changes induced by pulsed electric field in apple tissue

“…In many cases the totally disintegrated samples is obtained by freezing and thawing (Asavasanti, Ersus, Ristenpart, Stroeve, & Barrett, 2010;Lebovka, Praporscic, & Vorobiev, 2004b) by double freezing and thawing (Asavasanti, Ristenpart, Stroeve, & Barrett, 2011), by severe PEF treatment (Lebovka, Shynkaryk, & Vorobiev, 2007;Wiktor et al, 2015) or by combination of PEF treatment and freezing-thawing (Grimi et al, 2010). The texture and acoustic properties, after the colour of the food product, play a significant role in positive or negative perception of the product which refers to the sensory evaluation made by consumers during choosing the food product (Chanvrier, Jakubczyk, Gondek, & Gumy, 2014;Cybulska, Zdunek, & Konstankiewicz, 2011;Giacosa et al, 2015;Kutyła-Olesiuk, Nowacka, Wesoły, & Ciosek, 2013;Śledź, Nowacka, Wiktor, Selke, & Witrowa-Rajchert, 2013). Due to the electroporation phenomenon the application of PEF treatment can cause the changes of textural properties due to the loss of turgor (Grimi, Lebovka, Vorobiev, & Vaxelaire, 2009;Lebovka et al, 2004a).…”

Nondestructive Imaging of Cellular Solid Foods

“…Image processing was done using same approaches of Robin et al (2010). A linear increase of porosity vs. average cell size was reported for both whole wheat-and corn-based extrudates (Chanvrier et al 2014). In general, crispiness increased with increasing number of pores in the matrix.…”

“…However, Chanvrier et al (2013; showed that porosity and average cell size of the extrudates decreased with increased amount of total dietary fibre content regardless of the fibre sources, while opposite trends were reported for hardness. Addition of fibre had less impact on cell wall thickness (Chanvrier et al 2014). In these studies, two types of base recipes were produced from whole wheat flour and corn flour by adding up to 32 % of wheat bran (insoluble dietary fibre) and oat bran (soluble dietary fibre) with extrusion conditions of; feed rate:15 kg/h, temperature profile (90-135-150-160 and 135 °C) and screw speed: 400 rpm.…”

“…XMT images of wheat-and corn-based recipe ( OB = oat bran; WB = whole grain wheat flour). (Adapted with permission from Chanvrier et al (2014)) the acoustic properties were only linked to number of peaks obtained by mechanical fracture. Therefore, crisp sound produced during the acoustic measurements depended on the organization of cell wall and their ability to break.…”

Examination of optimum test conditions for a 3-point bending and cutting test to evaluate sound emission of wafer during deformation

“…Acoustic detection devices connected to texture analyser can provide to obtain information about crispness from the acoustic and force/displacement curves acquired during mechanical measurements of wafer and parameters on these curves can be calculated and correlated by sensory test results. Recently, related studies were carried out by some researches and good correlation values between sensory and acoustical-mechanical tests were estimated in different types of crispy foods (Dematte et al, 2014;Piazza & Giovenzana, 2015;Wiktor et al, 2016;Zdunek et al, 2011;Saeleaw, Duerrschmid, & Schleining, 2012;Chanvrier, Jakubczyk, Gondek, & Gumy, 2014;Blonska, Marzec, & Blaszczyk, 2014;Giacosa et al, 2016;Jakubczyk, Gondek, & Tryzno, 2017). Moreover, parameters and deformation techniques were improved and test conditions such as test speed and microphone location were noticed as critical factors affecting the results of acoustical methods in some studies at the beginning of this type of researches (Chen, Karlsson, & Povey, 2005;Varela, Chen, Fiszman, & Povey, 2006;Varela, Salvador, & Fiszman, 2008).…”