Properties of foods and principles of processing

Fellows, Peter

doi:10.1016/b978-0-323-85737-6.00007-8

Cited by 11 publications

(16 citation statements)

References 38 publications

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“… 49 The specific heat of human kidney, human liver, potato, and polyacrylamide gel are 3890, 3600, 3480, and 1750 J/kg °C, respectively. 50 – 52 Higher temperatures are reached when the same amount of energy is delivered in polyacrylamide gels in comparison to kidney tissue. Heat dissipation by blood perfusion also determines the maximum temperature reached during electroporation.…”

Section: Discussionmentioning

confidence: 99%

The Influence of Irreversible Electroporation Parameters on the Size of the Ablation Zone and Thermal Effects: A Systematic Review

Hogenes¹,

Overduin²,

Slump

et al. 2023

Technol Cancer Res Treat

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Introduction: The aim of this study was to review the effect of irreversible electroporation parameter settings on the size of the ablation zone and the occurrence of thermal effects. This insight would help to optimize treatment protocols and effectively ablate a tumor while controlling the occurrence of thermal effects. Methods: Various individual studies report the influence of variation in electroporation parameters on the ablation zone size or occurrence of thermal effects. However, no connections have yet been established between these studies. With the aim of closing the gap in the understanding of and personalizing irreversible electroporation parameter settings, a systematic review was performed according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. A quality assessment was performed using an in-house developed grading tool based on components of commonly used grading domains. Data on the electroporation parameters voltage, number of electrodes, inter-electrode distance, active needle length, pulse length/number/protocol/frequency, and pulse interval were extracted. Ablation zone size and temperature data were grouped per parameter. Spearman correlation and linear regression were used to define the correlation with outcome measures. Results: A total of 7661 articles were screened, of which 18 preclinical studies (animal and phantom studies) met the inclusion criteria. These studies were graded as moderate (4/18) and low (14/18) quality. Only the applied voltage appeared to be a significant linear predictor of ablation zone size: length, surface, and volume. The pulse number was moderately but nonlinearly correlated with the ablation zone length. Thermal effects were more likely to occur for higher voltages (≥2000 V), higher number of electrodes, and increased active needle length. Conclusion: Firm conclusions are limited since studies that investigated and precisely reported the influence of electroporation parameters on the ablation zone size and thermal effects were scarce and mostly graded low quality. High-quality studies are needed to improve the predictability of the combined effect of variation in parameter combinations and optimize irreversible electroporation treatment protocols.

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Section: Discussionmentioning

confidence: 99%

The Influence of Irreversible Electroporation Parameters on the Size of the Ablation Zone and Thermal Effects: A Systematic Review

Hogenes¹,

Overduin²,

Slump

et al. 2023

Technol Cancer Res Treat

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“…The use of ultrasound as a pretreatment breaks the non-covalent bonds of phenolic compounds bound to water-soluble polysaccharides, and forms pores for faster evaporation of water thereby retaining phenolic compounds in the dried form of red bell pepper. The thickness of red bell pepper also plays an important during retention as the thickness of food (1 cm) is inversely proportional to the rate of drying (Fellows, 2022).…”

Section: Effect Of Treatments On Antioxidant Profilementioning

confidence: 99%

Effect of ultrasound‐assisted thin bed drying for retaining the quality of red bell pepper and compare the predictive ability of the mathematical model with artificial neural network

Sasikumar,

Mangang,

Vivek

et al. 2023

J Food Process Engineering

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Red bell peppers (Capsicum annuum L.) are low in calories and high in nutrients, including vitamins A and C. Various factors such as weight loss, senescence, and microbial influence affect their quality during storage. To address this, the present study aims to preserve and retain the quality of red bell peppers using ultrasound‐assisted thin‐bed drying. The results were analyzed using an Artificial Neural Network (ANN) for more accurate prediction of variables involved in the process. Variations in moisture ratio and moisture content during drying were calculated and predicted. The Midilli model provided satisfactory curve fitting at an air velocity of 1.5 m/s, with R2 = 0.9993, χ2 = 0.0002, and RMSE = 0.0134. The two‐term and modified page models fit better with drying curves at air velocities of 2 and 2.5 m/s, with R2 = 0.9995, χ2 = 0.002, RMSE = 0.0016 and R2 = 0.9996, χ2 = 0.00003, RMSE = 0.00003, respectively. However, the trained standard backpropagation ANN algorithm demonstrated excellent predictive ability, outperforming the mathematical models with R2 = 0.9989 (training), MSE = 0.0001 (training), and R2 = 0.9996 (testing), MSE = 0.0002 (testing). Most importantly, the ultrasound‐assisted drying process retains the essential nutrients in red bell peppers, including vitamin C, carotenoids, polyphenols, and flavonoids, across various conditions. The antioxidant potential, as measured by DPPH and FRAP assays, remains largely unchanged compared to untreated samples. However, ABTS activity shows a significant difference at an air velocity of 1.5 m/s and temperatures of 60 and 70°C compared to the control sample.Practical applicationsIn terms of vitamins and antioxidants, red bell peppers are a great provider. Interestingly, capsaicin, the substance responsible for spiciness, is found in very little to no quantity in red bell peppers making it appealable to consumers. To achieve a certain level of processing, the quality of the dried product needs to be monitored while fulfilling the needs of consumers. Particularly, the quality‐determining parameters were vitamin C, total carotenoids, total polyphenols, total flavonoid content, DPPH, ABTS, and FRAP activity. These qualities were retained after drying with the potential novel combination of ultrasound with thin bed drying at low temperatures and air velocity. This means that the bioactive compounds responsible for improving the health of humans are readily available in dried form all year round. The drying kinetics were modeled, predicted, and compared with mathematical and ANN models.

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“…The process of milling maize involves softening corn by soaking it in water for 24-48 h and then coarsely grinding the material to remove its germ. When baking biscuits, water is added as an ingredient and a significant amount of the mixture evaporates (Fellows, 2022). In edible oil processing, water is necessary for extraction and refining.…”

Section: Health and Environmentmentioning

confidence: 99%

Utilisation, efficiency, health, and environmental performance assessment of Ethiopian Agro‐Processors

Kassahun,

Tibebu,

Chaka

et al. 2023

Int J of Food Sci Tech

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SummaryThe manufacturing sector is vital to the blistering economic transformation of developing countries such as Ethiopia. According to Ethiopia's industrial development strategy, one of the priority sub‐sectors of the manufacturing sector is the agricultural processing industry. This study focuses on the utilisation prospects, health, and environmental performance of afro‐food processing industries. The data were collected from 71 industry‐level respondents. The data collectors used Open Data Kit (ODK) packages as a data collection mechanism. The average utilisation of the cereal processors in Ethiopia was calculated to be 50.84%, 57.39%, 72.18%, 58.44%, and 42.81% for biscuits, macaroni, maize flour, spaghetti, and wheat flour, respectively. The average efficiency was determined to be 68.27%, 73.72%, 90.49%, 83.38%, and 64.76% for biscuits, macaroni, maize flour, spaghetti, and wheat flour, respectively. It is also noted that among the edible oil processors, peanut oil has the highest average efficiency (90.49%) and utilisation (72.18%). The lowest average efficiency and utilisation were determined to be 64.76% and 42.81% respectively for sunflower oil. From a health and environmental performance perspective, it is noted that 70.83% of oil processors and 59.57% of cereals processors have quality control laboratories. Moreover, 91.48% of cereal processors and 87.5% of oil processors have solid waste disposal systems.

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Properties of foods and principles of processing

Cited by 11 publications

References 38 publications

The Influence of Irreversible Electroporation Parameters on the Size of the Ablation Zone and Thermal Effects: A Systematic Review

The Influence of Irreversible Electroporation Parameters on the Size of the Ablation Zone and Thermal Effects: A Systematic Review

Effect of ultrasound‐assisted thin bed drying for retaining the quality of red bell pepper and compare the predictive ability of the mathematical model with artificial neural network

Utilisation, efficiency, health, and environmental performance assessment of Ethiopian Agro‐Processors

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