Moisture migration in soft-panned confections during engrossing and aging as observed by magnetic resonance imaging

Troutman, Michelle Y.; Mastikhin, Igor V.; Balcom, Bruce J.; Eads, Thomas M.; Ziegler, Gregory R.

doi:10.1016/s0260-8774(00)00167-9

Cited by 41 publications

(14 citation statements)

References 15 publications

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“…As shown in Figure , the variation range of relaxation time for samples was from 0.1 to 1,000 ms. Many researchers (Chaland, Mariette, Marchal, & De Certaines, ; Troutman, Mastikhin, Balcom, Eads, & Ziegler, ) reported there were two or three types of moisture positions inside of food tissues by NMR analysis depend on different relations of water proton with the different molecular environment. As can be seen from Figure a,b, two peaks were found in two fresh samples and the peak with the longest relaxation time is considered to free water.…”

Section: Resultsmentioning

confidence: 99%

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Hnin

Zhang

et al. 2019

J Food Process Engineering

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Due to a high variety of health effects, nutritive snacks based on carbohydrate and dietary fibers are receiving growing attention in snack food production. The restructured chips were prepared by mixing of rose powder and other ingredients into restructured taro (TR) and potato (PR). Restructured (TR) and (PR) chips were dried using freeze‐drying (FD), infrared radiation drying (IRD), and hybrid infrared‐assisted freeze‐drying (IRFD) in this study. Investigation of three drying methods in terms of the main quality parameters, namely color, odor, texture, water activity, expansion ratio (ER), and bulk density as well as other quality aspects and energy consumption of two kinds of chips were compared. FD took the highest energy consumption and longest processing time together with the lowest drying rate among them. IRFD chips had the lowest water activity (aw), the total color difference (ΔE), and the highest overall acceptability score of sensory evaluation among them. IRFD had higher crispness and lower energy consumption than FD alone. Moreover, there were no significant differences in crispness between IRFD and commercial chips. IRFD chips contributed better product quality over IRD chips. Results of this work showed that IRFD method has the potential to keep high‐quality aspects for dried restructured chips with saving energy consumption. Practical applications Infrared‐assisted freeze‐drying (IRFD) can save 25–29% of drying time and 43–46% of the total energy consumption in comparison of FD with keeping high‐quality aspects and better product quality than IRD. IRFD method is a novel method for making food products with better color, maintains high‐quality, and less drying time. The research found that hybrid IRFD can produce high‐quality aspects as well as save time and energy consumption for large‐scale industrial production of restructured chips and various food products.

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Section: Resultsmentioning

confidence: 99%

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Hnin

Zhang

et al. 2019

J Food Process Engineering

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“…SPI/SPRITE techniques have been applied to a variety of food products, in particular to follow comparatively low concentration moisture migration which typically is characterised by short T Ã 2 values. In this context, confectionery [19], starch molding operations [20], rice seeds [21] and sandwiches [22] have all been studied. Spatial mapping of solid and liquid lipids in various confectionery products has also been achieved [23].…”

Section: Introductionmentioning

confidence: 99%

Optimal k-space sampling for single point imaging of transient systems

Parasoglou

Sederman

Rasburn

et al. 2008

Journal of Magnetic Resonance

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A novel approach for sampling k-space in a pure phase encoding imaging sequence is presented using the Single Point Imaging (SPI) technique. The sequence is optimised with respect to the achievable Signal-to-Noise ratio (SNR) for a given time interval via selective sparse k-space sampling, dictated by prior knowledge of the overall object of interest's shape. This allows dynamic processes featuring short T(2)( *) NMR signal to be more readily followed, in our case the absorption of moisture by a cereal-based wafer material. Further improvements in image quality are also shown via the use of complete sampling of k-space at the start or end of the series of imaging experiments; followed by subsequent use of this data for un-sampled k-space points as opposed to zero filling.

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“…For instance, time domain NMR was utilized in many studies such as to characterize gelatin based soft candies (Efe et al 2019;Pocan et al 2019a) and starch-soy protein based gummy candies (Ilhan et al 2020) and in all these studies, multi-exponential model was used to interpret the relaxation data. Due to the multi-domain structure of the confectionary systems (Troutman et al 2001), bi-exponential model was also found to be more suitable for our system. This model also gives information about the proton density contribution of each peaks (Yildiz et al 2018).…”

Section: T2 (Spin-spin) Relaxation Timesmentioning

confidence: 99%

“…After that, moisture migrates from the candy into the air. Finally, moisture migration occurs from starch bed into the air depending on the % RH of the air (Troutman et al 2001).…”

Section: Introductionmentioning

confidence: 99%

Determination of the Best Drying Conditions for Gelatin Based Candies

Poçan

Kaya

Mert

2021

Gıda

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In this study, objective was to determine the best drying and conditioning times for achieving the desired quality for jelly candies of different weights. Drying time (also known as Stoving time) (12, 16, 20, 24 h) in oven, conditioning time (WIP time) (0, 24, 48, 72 h), unit weight of the candies (2.5 g, 3 g, 6 g) were the variable parameters investigated. TPA, moisture content, water activity, TSSC, TD-NMR Relaxometry experiments were performed. Optimum drying time was found as 20 h for 2.5 g and 24 h for both 3 g and 6 g. Following drying, the best conditioning time with respect to unit weight was determined as 72 h for 2.5 g and 48 h for 3 g and 6 g candies. The results of the study suggested that, to achieve and keep the desired quality parameters during shelf life, each unit weight candy should be processed separately.

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Moisture migration in soft-panned confections during engrossing and aging as observed by magnetic resonance imaging

Cited by 41 publications

References 15 publications

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Optimal k-space sampling for single point imaging of transient systems

Determination of the Best Drying Conditions for Gelatin Based Candies

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