Visualization of Browning Color Formation on Grilled Fish Through a 2D Simulation

Llave, Yvan; Yu, Xingyi; Wakisaka, Genki; Fukuoka, Mika; Sakai, Noboru

doi:10.3136/fstr.20.537

Cited by 4 publications

(15 citation statements)

References 24 publications

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“…corresponding to the warm-toned colors of the thermally treated prawns (Llave, Yu, Wakisaka, Fukuoka, & Sakai, 2014). The colors were photographed and analyzed using the CVS to obtain the…”

Section: Color Distributionmentioning

confidence: 99%

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Llave

Fukuoka

et al. 2020

J Food Process Engineering

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The presence or absence of prawn shell impacts the cooked muscle quality. Here, we evaluated the effect of different cooking temperatures and times during water bath treatment on the quality attributes of peeled and unpeeled prawns. Several factors, including heat penetration, moisture content, color distribution, microstructure, and texture changes were tested. Thermal protein denaturation was assessed to clarify differences in quality attributes between both samples. Heat penetration was slightly slower in unpeeled prawns compared to peeled prawns, which correlated with the lower denaturation rate for each protein (myosin, sarcoplasmic-collagen, and actin). The tissue connection between the shell and muscle protects the prawn meat from shrinkage, resulting in reduced water release. Maximum stress at 50, 65, and 75 C was significantly higher in unpeeled prawns than in peeled prawns. However, the absence of shell resulted in a denser microstructure and slightly higher color profile in peeled prawns. These findings may be applied for the thermal processing of prawns.

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“…corresponding to the warm-toned colors of the thermally treated prawns (Llave, Yu, Wakisaka, Fukuoka, & Sakai, 2014). The colors were photographed and analyzed using the CVS to obtain the…”

Section: Color Distributionmentioning

confidence: 99%

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Llave

Fukuoka

et al. 2020

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

show abstract

“…Construction of the 2D model The FEMAP software (10.2, NeiSoftware, CA, USA) was employed to construct the model by selecting the appropriate shape, size, and mesh of the sample (Llave et al, 2014b). Although the three-dimensional (3D) images are shown below, the browning and darkening were evaluated at the upper surface only.…”

Section: Color Measurementsmentioning

confidence: 99%

“…The browning and carbonization were visualized using a previously developed 2D model (Llave et al, 2014b). The color formation was modeled according to the intensity of the color change and did not directly involve chemical compounds.…”

Section: Theoretical Modelsmentioning

confidence: 99%

“…The cooking temperature and time play a particularly important role during the grilling process, because at the end of the process, the surface temperature is mostly over 150℃ (Llave et al, 2014b;Matsuda et al, 2013;Wang et al, 2011). Excessive heating promotes a series of chemical reactions in protein-rich foods such as fish; thus, the entire grilling process should be controlled by selecting the optimal final grilling temperature based on the color and appearance of the grilled surface.…”

Section: Introductionmentioning

confidence: 99%

“…The browning and darkening were visualized at different time intervals by using a two-dimensional (2D) model for browning, which we developed in our previous study (Llave et al, 2014b).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Analysis of the Color Developed during Carbonization of Grilled Fish by Kinetics and Computer Imaging

Llave

Fukuoka

et al. 2014

FSTR

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Study of Heat and Moisture Transfer and Reaction in Food Thermal Processing

昇

2018

Japan J. Food Eng.

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The author has conducted engineering research on thermal food processing (TFP) using various heating methods to intend optimal operations. In this paper the following four themes related to TFP were reviewed. (1) Heat and moisture transfer and shrinkage deformation: Theoretical analysis of heat and moisture transfer, which are the most basic phenomena in TFP, was reviewed, and the strain-stress analysis was introduced to reveal the mechanism of shrinkage deformation and crack formation of foods during dr ying or roasting processes. (2) Heat transfer with convection: When convection occurs in a container or a vessel, the heat transfer rate becomes much larger than that of heat-conductive food, and it is necessary to consider the natural convection in the fundamental equations. A method to predict the temperature history of liquid food using its apparent viscosity was developed. In addition, an analysis of natural convection in a pan heated by induction heating (IH) and gas range using Computational Fluid Dynamics was outlined. (3) TFP with internal heat generation: During microwave heating, radio-frequency heating, and ohmic heating, foods can be heated faster than conventional heating methods because of the internal heating, but uneven heating is a crucial problem. A computational method was introduced for predicting the temperature distributions in food by coupling an analysis of the electromagnetic field and the heat transfer. (4) Chemical reaction accompanying heating: Various chemical reactions occur with heating, which affects the quality of foods. Kinetic analysis of protein denaturation and color change due to Maillard reaction during fish grilling was outlined.

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Visualization of Browning Color Formation on Grilled Fish Through a 2D Simulation

Cited by 4 publications

References 24 publications

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Analysis of the Color Developed during Carbonization of Grilled Fish by Kinetics and Computer Imaging

Study of Heat and Moisture Transfer and Reaction in Food Thermal Processing

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