Water absorption characteristics of Canarium Schweinfurthii fruits

Ehiem, J C; Ndirika, V. I. O.; Onwuka, Udochukwu Nelson; Gariépy, Yvan; Raghavan, V.

doi:10.1016/j.inpa.2018.12.002

Cited by 8 publications

(9 citation statements)

References 30 publications

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“…Proliferation of the moisture content of soybean grains as augmentation of the temperature, at any given soaking time is consistent with some previously published researches for other agricultural seeds and grains (Augusto & Miano, 2017; Ehiem, Ndirika, Onwuka, Gariepy, & Raghavan, 2019; Kumar, Singh, Sharanagat, & Tarafdar, 2020; Oladele, Agbetoye, Osundahunsi, & Augusto, 2019; Piergiovanni, 2011; Shafaei, Masoumi, et al, 2016; Solomon, 2009). However, in case of equilibrium moisture content, it remained constant or proliferated for other products, based on evaluated temperatures and thermosensitivity of the product (Miano & Augusto, 2018b).…”

Section: Resultssupporting

confidence: 92%

Manifestation of neuro‐fuzzy simulation environment for prognostication of water absorption kinetics of soybean grains in thermo‐ultrasonication‐assisted soaking process

Shafaei

Nourmohamadi-Moghadami

Kamgar

2021

J Food Process Engineering

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Neuro‐fuzzy simulation of food engineering phenomena can be a supportive manner for integrated realization of compound trends of involved parameters. This article is aimed to manifest neuro‐fuzzy simulation environment for prognostication of water absorption kinetics of soybean grains in thermo‐ultrasonication‐assisted soaking process. The simulation environment was developed based on various types and numbers of input membership functions, defuzzification methods, types of output membership functions, and numbers of training cycles. Promising performance of the prominent environment guaranteed its reliability for prognostication of water absorption kinetics on the basis of numeral variables of soaking time and temperature (20, 30, 40, 50 and 60°C), and nominal variable of soaking strategy (thermic and ultrasonication [25 kHz and 360 W]). The simulation results divulged that applying both strategies of thermic and ultrasonication (thermo‐ultrasonication strategy) was more effective than individual strategy of thermic and ultrasonication in order to proliferate water absorption into the grains. However, contributory influence of the ultrasonication on water absorption was less apparent at higher soaking temperatures and it was more dominant, when soaking time augmented. Practical Applications It can be asserted that the neuro‐fuzzy simulation environment manifested and verified in this study can be practically utilized in oil extraction and seed priming process, and industrial production of some popular soybean food products (Soymilk, Okara, Tofu, Shoyu, Miso, and Natto).

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Section: Resultssupporting

confidence: 92%

Manifestation of neuro‐fuzzy simulation environment for prognostication of water absorption kinetics of soybean grains in thermo‐ultrasonication‐assisted soaking process

Shafaei

Nourmohamadi-Moghadami

Kamgar

2021

J Food Process Engineering

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“…Increment of the moisture content of sesame seeds as augmentation of the temperature, at any given soaking time is consistent with some previously published researches for other agricultural seeds and grains (Augusto & Miano, 2017; Ehiem et al., 2019; Kumar et al., 2021; Oladele et al., 2019; Piergiovanni, 2011; Shafaei et al., 2016a, 2016b; Solomon, 2009). However, in case of equilibrium moisture content, it remained constant or proliferated in shorter soaking time for other products based on evaluated temperatures and thermosensitivity of the product (Miano & Augusto, 2018b).…”

Section: Resultssupporting

confidence: 90%

Adequacy assessment of neuro‐fuzzy simulation system for characterization of hydration kinetics of sesame seeds subjected to thermic and ultrasonication schemes

Shafaei

Nourmohamadi-Moghadami

Kamgar

2021

J Food Process Preserv

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Neuro-fuzzy simulation of food engineering phenomena can be a supportive manner for integrated realization of compound trends of involved parameters. This paper is aimed to develop neuro-fuzzy simulation system for characterization of hydration kinetics of sesame seeds subjected to thermic and ultrasonication schemes. The simulation system was developed based on various types and numbers of input membership functions, defuzzification methods, types of output membership functions, and numbers of training cycles. Promising performance of prominent system guaranteed its reliability for characterization of hydration kinetics on the basis of numeral variables of soaking time and temperature (20, 30, 40, 50 and 60°C) and nominal variable of soaking scheme (thermic and ultrasonication [25 kHz and 360 W]). The simulation results divulged that applying both schemes of thermic and ultrasonication (thermo-ultrasonication scheme) was more effective than individual scheme of thermic and ultrasonication in order to proliferate water absorption into the grains.However, contributory influence of the ultrasonication on water absorption was less apparent at higher soaking temperatures, and it was more dominant, when soaking time augmented. Practical applicationsIt can be asserted that the neuro-fuzzy simulation system developed and verified in this study can be practically utilized in sesame oil extraction process and industrial production of popular sesame snack food kwon as sesame paste (Tahini). How to cite this article: Shafaei SM, Nourmohamadi-Moghadami A, Kamgar S. Adequacy assessment of neurofuzzy simulation system for characterization of hydration kinetics of sesame seeds subjected to thermic and ultrasonication schemes. J Food Process Preserv.

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“…The process of chemicals changes the texture of processed fruit and vegetables. Furthermore, during the blanching or soaking process, it can escalate moisture diffusivity, which leads to the significance in hydration frequency, thus, catalyzing the water absorption and changing the textural (Shafaei et al, 2016;Ehiem et al, 2019;Razak et al, 2021). Subsequently, the process will affect the dabai fruit's nutritional content, such as its crude fat that provides the texture and flavor (Razak et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Color and Texture of the Dabai Fruit (Canarium odontophyllum Miq.) at Different Temperatures and Times of Blanching

Shamsudin¹,

Ariffin²,

Abdullah³

et al. 2022

JST

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The Dabai fruit (Canarium odontophyllum Miq.) is seasonal in Sarawak. The flesh is often blanched in hot or lukewarm water to make it creamier and softer before being served as a snack or side dish. The fruit was blanched at temperatures ranging from 60°C to 100°C, with 10°C increments, for up to 10 minutes, whereby the quality changes in color and texture were investigated. Notably, the L parameter has remained unchanged during the blanching process, indicating that the dabai fruit’s dark color is retained. The parameters a*, b*, chroma (C), and total color difference (TCD), on the other hand, have increased significantly as the temperature and time of blanching are increased. However, the change in firmness was not substantial due to the slight variations in firmness as the temperature and time increased. From these findings, it can be inferred that the temperature and duration of blanching have significantly changed the dabai fruit’s color except for the firmness of the fruit. These findings would be useful in designing thermal processes and related calculations for the dabai fruit.

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Water absorption characteristics of Canarium Schweinfurthii fruits

Cited by 8 publications

References 30 publications

Manifestation of neuro‐fuzzy simulation environment for prognostication of water absorption kinetics of soybean grains in thermo‐ultrasonication‐assisted soaking process

Manifestation of neuro‐fuzzy simulation environment for prognostication of water absorption kinetics of soybean grains in thermo‐ultrasonication‐assisted soaking process

Adequacy assessment of neuro‐fuzzy simulation system for characterization of hydration kinetics of sesame seeds subjected to thermic and ultrasonication schemes

Quality Evaluation of Color and Texture of the Dabai Fruit (Canarium odontophyllum Miq.) at Different Temperatures and Times of Blanching

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