Using a combined neural network ─ genetic algorithm approach for predicting the complex rheological characteristics of microfluidized sugarcane juice

Tarafdar, Ayon; Kaur, Barjinder Pal; Nema, Prabhat K.; Babar, Onkar A.; Kumar, Deepak

doi:10.1016/j.lwt.2020.109058

Cited by 31 publications

(9 citation statements)

References 22 publications

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“…Co0238) were procured from a local farm of Kashipur (29.2115°N, 78.9692°E), Uttarakhand, India. Stems of diameter 2.5 ± 0.9 cm were washed and cut into 0.45 m long pieces followed by hot water blanching at 95°C for 5 min (Tarafdar et al., 2020). The blanched stems were immediately cooled using potable water (25 ± 3°C).…”

Section: Methodsmentioning

confidence: 99%

“…Microfluidization is an emerging HPP technique which achieves food preservation through high‐speed particle collision mechanisms (Tarafdar et al., 2019). The effect of microfluidization has been studied for the quality parameters of ottoman strawberry juice (Karacam et al., 2015), nanoencapsulates of bioactive compounds (Ezhilarasi et al., 2013), antioxidant properties of wheat bran (Wang et al., 2013), and rheology of sugarcane juice (Tarafdar et al., 2020). However, very scarce literature is available for the effect of microfluidization processing conditions on the functional properties of sugarcane juice (Tarafdar et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

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High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality

Tarafdar

Kumar

Kaur

et al. 2021

J Food Process Preserv

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Sugarcane juice is a popular beverage rich in phenols, flavonoids, and other radical scavenging compounds. It is derived after crushing of sugarcane (Saccharum officinarum L.) stems and exhibits antiallergic, hepatoprotective, anti-inflammatory, and cardioprotective properties (Brochier et al., 2016). The numerous polyphenols available in sugarcane juice can help mitigate cellular damage in the body.It is known that physiological processes generate free radicals that cause oxidative stress. Free radicals being reactive in nature can cause cellular degradation leading to aging, proliferation of cancer cells, and oxidative DNA damage (Oikeh et al., 2016). Sugarcane juice

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality

Tarafdar

Kumar

Kaur

et al. 2021

J Food Process Preserv

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“…Similar to this, improvement in cloud stability and reduce serum separation was reported in tomato juice 56 and sugar cane juice. 57 According to stokes law, particle sedimentation is proportional to the particle size and difference between the densities of particle and dispersed medium. Thus, reduced cell size contributes to improved stability and prevents sedimentation.…”

Section: Improving the Physico-chemical Propertiesmentioning

confidence: 99%

Microfluidization: A Tool for Improvement of Techno-Functional Properties of Foods

Sethi

Nayak

Arora

2022

ACS Food Sci. Technol.

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In recent times, consumers have inclined toward additive free, shelf stable, high-quality food products, which is driving research toward technologies contributing to process-based functionalization. Among the nonthermal technologies, microfluidization is in vogue because of its ease of application for processing liquid foods. Microfluidization can be employed to alter the techno-functional properties and improve the nutritional quality of the product while ensuring enhanced stability of the product. The technology is a continuous process and comprises subjecting the liquid sample or dispersion to ultrahigh pressure, high velocity, intense shear, high-frequency vibration, and cavitation while passing it through the microchannels. Microfluidization is a suitable alternative to the conventional thermal processing, especially for heat-sensitive products, as it can be operated at a low treatment temperature. Keeping the growing popularity of microfluidization in view, this paper elucidates information on the microfluidization technology, including its apparatus, process variables, and multifarious applications in the food industry.

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“…It is a high-pressure processing technology that works on the principle of high-shear force generation with occasional cavitation through a microchannel of fixed geometry. Microfluidization is now extensively used for emulsification, particle size reduction, enzymatic inactivation, and microbial destruction [1][2][3]. e effect of microfluidization on the quality characteristics of different juices has been investigated that includes mango and goji juice [4], yam juice [5], jujube juice [6], peach juice [7], seabuckthorn juice [4], Ottoman strawberry juice [8], and carrot juice [9], among others.…”

Section: Introductionmentioning

confidence: 99%

Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice

Tarafdar

Kaur

2021

Journal of Food Quality

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This work evaluated the effect of microfluidization at different pressure (50, 100, 150, and 200 MPa)-cycle (1, 3, 5, 7) combinations on the physicochemical (total soluble solids, titratable acidity, pH, and electrical conductivity), sensory, and metal/mineral composition of sugarcane juice which was previously unexplored. Juice extracted from blanched sugarcane stems (var Co 0238) was microfluidized, and the analysis for different parameters was conducted using standard protocols. The mineral/metal composition was determined using ICP-OES following a wet digestion method. Results showed that TSS decreased from 18.88 °Brix to a range of 10.15–15.7 °Brix with the former (lower value) being due to the release of insoluble matter after microfluidization which was further solubilised at higher processing cycles (as in the latter). The pH did not vary significantly as compared to control and was in the range of 5.2–5.7. However, a decrease in titratable acidity (0.1–0.26%) was found as compared to control (0.26%). The electrical conductivity of microfluidized sugarcane juice varied from 4.45 to 5.12 mS as compared to 4.95 mS for control. Metal/mineral analysis showed rich reserves of magnesium, phosphorus, potassium, and calcium in sugarcane juice which degraded after microfluidization perhaps due to filtration effect caused by the micropore in the interaction chamber of the microfluidizer. The sensory score showed acceptability of the juice after microfluidization (overall acceptability ∼7).

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Using a combined neural network ─ genetic algorithm approach for predicting the complex rheological characteristics of microfluidized sugarcane juice

Cited by 31 publications

References 22 publications

High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality

High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality

Microfluidization: A Tool for Improvement of Techno-Functional Properties of Foods

Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice

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