Relationship of carrot sensory crispness with acoustic signal characteristics

Liu, Yang; Huang, Bi-Zhu; Sun, Yonghai; Chen, Fangyuan; Mao, Qian; Liu, Jingsheng; Zheng, Mingzhu

doi:10.1111/ijfs.12808

Cited by 16 publications

(33 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Samples were put into a self‐made collection platform and a modified stepping motor with a force of 5N was used to knock the middle part of samples. The collection method was consistent with the previous research (Liu et al, ). The acoustical signal acquisition system was shown in Figure .…”

Section: Methodssupporting

confidence: 68%

See 1 more Smart Citation

Relationship between sugar content in sweet potato and vibration acoustic signal eigenvalues

Liu

Zhang

Zheng

et al. 2020

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

In this research, a nondestructive testing method based on knock‐generated vibration acoustic signals was explored for measuring the content of total sugar in sweet potato for the first time. Vibration acoustic signals were acquired using a self‐made signal collection platform and processed on the basis of time‐frequency theory and Hilbert transform. Results indicated that total sugar content showed significantly positive correlations with waveform index, sound intensity and frequency energy of 600–800 KHz (p < .01), but negative correlations with frequency energy of 0–1 KHz, 3–4 KHz, 5–6 KHz, 9–10 KHz, and 0–200 Hz (p < .01). The eigenvalues could be reduced to three principle components by principle component analysis. Hence, vibration acoustical signals could be recognized as an ideal nondestructive method for predicting total sugar concentration in sweet potato. Practical applications Although the chemical methods are commonly used for quantitative analysis of food components, they suffer from some disadvantages, such as time‐consuming procedures and destructiveness of tested samples. In recent 30 years, acoustic technology has been widely applied in food quality classification and detection, especially vibration acoustical signals are considered as alternative technology for measuring the texture and quality of food. The acoustical signals of knocking vibration belong to mutation signals, which are frequently excavated and analyzed by Hilbert‐Huang transform. Thus, in this work, a relationship between total sugar of sweet potato and acoustic eigenvalues mainly analyzed by Hilbert‐Huang transform was established for the first time. It is hoped that present study will provide evidence for the applications of acoustic signals on foods detection without sample destructiveness.

show abstract

Section: Methodssupporting

confidence: 68%

“…Based on the time‐frequency analysis theory, acoustical signals were collected by knocking sweet potatoes and denoised via Wavelet transform method according to previous work (Liu et al, , ). The equations of waveform index and acoustic energy were listed in Table .…”

Section: Methodsmentioning

confidence: 99%

Relationship between sugar content in sweet potato and vibration acoustic signal eigenvalues

Liu

Zhang

Zheng

et al. 2020

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

show abstract

“…Carrot ( Daucus carota L.), one of the most popular root vegetables grown throughout the whole world which is rich in bioactive compounds like carotenoids, vitamins, and minerals (Liu et al, ; Mestry, Mujumdar, & Thorat, ). It has significant health promoting properties such as antioxidant, anti‐inflammatory, anti‐cancer, and being a precursor of Vitamin A (Garcia‐Herrera et al, ; Sharma, Karki, Thakur, & Attri, ).…”

Section: Introductionmentioning

confidence: 99%

Comparative study on drying characteristic, moisture diffusivity, and some physical and nutritional attributes of blanched carrot slices

Chen

et al. 2017

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Comparative study of drying characteristic, moisture diffusivity, and quality attributes of blanched carrot slices (BCS) dried by hot‐air and short‐ and medium‐wave infrared radiation (SMIR) were investigated. SMIR drying could shorten drying time by 78–84% as compared to the hot‐air process at the same temperature. In both drying methods, drying occurred mainly in the falling rate period, and the Page model was the best in describing the drying processes BCS. Effective moisture diffusivity (Deff) was significantly affected by drying methods, values of Deff in SMIR drying were 4–5 times higher than that of hot‐air drying. The activation energy values of BCS were 28.64 and 22.30 kJ.mol−1 for hot‐air and SMIR drying, respectively. Compared with hot‐air drying, BCS dried by SMIR gave better color, higher rehydration ratio, and greater β‐carotene retention. Comparison results indicated SMIR drying was a more promising drying method than hot‐air drying. Practical applications Short‐ and medium‐ wave infrared radiation (SMIR) drying, with wavelength in the range of 76–4 μm, is an emerging drying technology which has many advantages, such as maintaining product quality, increasing the drying rate. As representatives of the traditional and innovative drying method, hot‐air and SMIR drying were chosen to conduct comparative study. Results showed that blanched carrot slices dried by SMIR showed higher drying efficiency, better integrated quality than hot‐air drying. This study provided the reference that SMIR drying could be a promising drying methods for agro‐products.

show abstract

“…The reason for this might be the loss of the fibrous material between the cell walls. Liu et al () observed the microstructures of carrots with a scanning electron microscope within the storage period from 0 to 28 days, and found that with the prolonged storage the crispness of the carrots declined significantly, and rupture occurred. Another study revealed that the cell wall size, thickness, and cavities of the microstructures of squeeze crisp breads were proportional to its crispness (Gondek et al, ).…”

Section: Introductionmentioning

confidence: 99%