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    Wyświetlanie 1-6 z 6
    Tytuł:
    Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile
    Autorzy:
    Lušnic Polak, Mateja
    Polak, Tomaž
    Kuhar, Mojca
    Zahija Jazbec, Iva
    Kaltnekar, Tadej
    Demšar, Lea
    Powiązania:
    https://bibliotekanauki.pl/articles/31341109.pdf
    Data publikacji:
    2024-04-18
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    meat products
    pork thighs
    proteolysis
    texture parameters
    sensory profile
    Opis:
    The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slovenian dry-cured ham – Kraški pršut were investigated to determine its optimal texture. The study included 32 dry-cured hams from two mass classes (heavy with thigh mass at salting of 11.7–12.1 kg and light with thigh mass at salting of 10.5–10.7 kg) and two different pork thigh suppliers from regular production. Slices cut transversally from the thigh at approximately 8 cm from the femur head were used for physicochemical parameter (pH, contents of moisture, total fat, protein, NaCl, and NPN) analysis, instrumental texture analysis profile analysis (TPA), and sensory analysis. Pork thigh mass had a significant effect on the TPA parameters; light samples were harder, chewier, springier, more cohesive and resilient compared to the heavy samples. NaCl content and sensory scores for saltiness were higher in the light Kraški pršut samples than in the heavy ones. Based on the median for hardness in the sensory analysis, the samples were classified into three ranks of texture using linear discriminant analysis (9 variables, 100% correct classification): optimal (median 4.0; 19% of samples), slightly too soft (median 3.5, 72% of samples), and soft (median 3.0; 9% of samples). Kraški pršut mass and hardness were significantly correlated to saltiness, pastiness, aroma, and all TPA parameters (p≤0.05). Positive correlation (p≤0.05) was also observed between NPN and pastiness. These findings indicate the importance of supplier, mass of pork thighs, and production parameters for optimizing the texture of Kraški pršut.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 111-119
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Experimental study of non-measured points on surface measurement using structured illumination microscopy
    Autorzy:
    Li, Zhen
    Gröger, Sophie
    Powiązania:
    https://bibliotekanauki.pl/articles/2173900.pdf
    Data publikacji:
    2022
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    non-measured points
    structured illumination microscopy
    areal surface texture parameters
    measurement uncertainty
    Opis:
    Non-measured points (NMPs) are one of vital problems in optical measurement. The number and location of NMPs affect the obtained surface texture parameters. Therefore, systematic studying of the NMP is meaningful in understanding the instrument performance and optimizing measurement strategies. This paper investigates the influence of measurement settings on the non-measured points ratio (NMPR) using structured illumination microscopy. It is found that using a low magnification lens, high exposure time, high dynamic range (HDR) lighting levels, and low vertical scanning interval may help reduce the NMPR. In addition, an improved approach is proposed to analyze the influence of NMP on areal surface texture parameters. The analysis indicates that the influence of NMP on some parameters cannot be ignored, especially for extreme height parameters and feature parameters.
    Źródło:
    Metrology and Measurement Systems; 2022, 29, 4; 763--778
    0860-8229
    Pojawia się w:
    Metrology and Measurement Systems
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies
    Autorzy:
    Marta, Herlina
    Yusnia, Shifa A.
    Fetriyuna, Fetriyuna
    Arifin, Heni R.
    Cahyana, Yana
    Sondari, Dewi
    Powiązania:
    https://bibliotekanauki.pl/articles/31341118.pdf
    Data publikacji:
    2024-05-24
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    Amorphophallus paeoniifolius
    flour blends
    gluten-free steamed brownies
    hedonic sensory test
    Manihot esculenta
    pasting properties
    texture parameters
    Opis:
    This study aimed to formulate flour blends from modified cassava flour (MCF) and suweg flour (SF) and use them to produce gluten-free steamed brownies (GFSB) with desirable qualities. The blends varied in the proportions of MCF and SF by weight, namely 80:20 (F1), 70:30 (F2), and 60:40 (F3). Wheat flour-based steamed brownies (WFSB) served as the control. The results showed that the MCF to SF ratio significantly influenced various parameters of flour blends, such as chemical compositions, color characteristics, pasting, and functional properties. Higher SF content in the blend decreased peak viscosity, breakdown, and setback. Water absorption capacity also decreased as the MCF to SF ratio in the flour blend increased. The color of flour blends with an increasing proportion of SF was getting darker and more different from the color of wheat flour. GFSB exhibited lower volume expansion than WFSB. Increasing SF content in the flour blend increased the texture parameters of GFSB including hardness, cohesiveness, gumminess, and chewiness Values of color difference, representing color variation between gluten-free and control brownies, ranged from 2.30 to 6.32, where the GFSB-F1 was more similar in color to WFSB. Preference levels for color, aroma, and texture of GFSB did not significantly differ from WFSB. However, GFSB-F2 was preferred in taste and overall acceptance over WFSB. The utilization of modified cassava flour and suweg flour blends in gluten-free steamed brownies offers a promising avenue for diversifying gluten-free baking options.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 188-196
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Metody filtracji cyfrowej w ocenie topografii powierzchni
    Digital filtering methods in the assessment of surface topography
    Autorzy:
    Tomkowski, R.
    Kapłonek, W.
    Kacalak, W.
    Łukianowicz, C.
    Lipiński, D.
    Cincio, R.
    Powiązania:
    https://bibliotekanauki.pl/articles/154098.pdf
    Data publikacji:
    2013
    Wydawca:
    Stowarzyszenie Inżynierów i Techników Mechaników Polskich
    Tematy:
    filtrowanie
    filtry cyfrowe
    struktura geometryczna powierzchni
    topografia powierzchni
    parametry SGP
    filtering
    digital filters
    structure of the surface geometry
    surface topography
    parameters of surface texture
    Opis:
    Jedną z procedur odgrywających ważną rolę we współczesnej metrologii powierzchni jest filtracja cyfrowa. Jest ona realizowana za pomocą filtrów, stanowiących złożone narzędzia matematyczne przeznaczone do analiz charakterystyk szerokiej gamy powierzchni. W praktyce filtry stosowane są m.in. do tłumienia szumu, korekcji danych uzyskanych z aparatury pomiarowej oraz eksponowania ważnych, z punktu widzenia prowadzonych analiz, cech powierzchni. Dowodem na to, są ciągłe prace komitetu normalizacyjnego ISO, który opracowuje normy z grupy ISO 16610, dotyczące filtrów cyfrowych. W pracy przedstawiono przykładowe analizy topografii powierzchni technicznych z zastosowaniem specjalistycznego oprogramowania komputerowego TalyMap® oraz SPIP™. Przedstawiono również metodykę oceny topografii powierzchni w układzie 3D.
    One of the most important procedures in modern surface metrology is digital filtering. It is realized by many filters which are complicated mathematical tools for analysis of a wide variety of surface characteristics. In practice, filters are used among others for denoising, correcting the data obtained from measuring tools and displaying important characteristics of surfaces. The ISO committee is continuing works to develop the standards of the ISO 16610 group, concerning the digital filters. This group contains description of various filters, namely: linear profile filters (basic concepts – ISO/DIS 16610-20, spline filters - ISO/DIS 16610-22, spline wavelets – ISO/DIS 16610-29), morphological profile filters (basic concepts – ISO/DIS 16610-40, disk and horizontal line-segment – ISO/DIS 16610-41, scale space techniques – ISO/DIS 16610-49), robust areal filters (Gaussian regression filters – ISO/DIS 16610-71) and areal morphological filters (segmentation – ISO/DIS 16610-85). The paper presents examples of technical surface topography analysis using the specialized computer software TalyMap and SPIP. There is also proposed a methodology of assessing the surface topography in 3D
    Źródło:
    Pomiary Automatyka Kontrola; 2013, R. 59, nr 6, 6; 507-510
    0032-4140
    Pojawia się w:
    Pomiary Automatyka Kontrola
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Analyzing the variations in roundness profile parameters during the wavelet decomposition process using the MATLAB environment
    Autorzy:
    Adamczak, S.
    Makieła, W.
    Powiązania:
    https://bibliotekanauki.pl/articles/221022.pdf
    Data publikacji:
    2011
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    mother wavelet
    Fourier transform
    wavelet transform
    surface texture
    surface roundness
    roundness profile parameters
    Opis:
    Signal analysis performed during surface texture measurement frequently involves applying the Fourier transform. The method is particularly useful for assessing roundness and cylindrical profiles. Since the wavelet transform is becoming a common tool for signal analysis in many metrological applications, it is vital to evaluate its suitability for surface texture profiles. The research presented in this paper focused on signal decomposition and reconstruction during roundness profile measurement and the effect of these processes on the changes in selected roundness profile parameters. The calculations were carried out on a sample of 100 roundness profiles for 12 different forms of mother wavelets using MATLAB. The use of Spearman's rank correlation coefficients allowed us to evaluate the relationship between the two chosen criteria for selecting the optimal mother wavelet.
    Źródło:
    Metrology and Measurement Systems; 2011, 18, 1; 25-33
    0860-8229
    Pojawia się w:
    Metrology and Measurement Systems
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers
    Autorzy:
    Ma, Yuhe
    Tian, Xiaoju
    Wang, Yingqiang
    Zhao, Hongxia
    Song, Jialing
    Powiązania:
    https://bibliotekanauki.pl/articles/24024624.pdf
    Data publikacji:
    2023-11-28
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    diced apple
    microwave drying
    heating characteristics
    scorching rate
    texture
    color parameters
    sensory quality
    Opis:
    A rotary plate microwave dryer (RMD) and a newly-developed microwave convection coupled dryer (MCD) were used to dry apple cubes. The effects of microwave output power on drying, heating characteristics and quality attributes including scorching rate, color parameters, rehydration ratio, shrinkage, hardness, and sensory scores of the apple cubes were investigated and compared. The results showed that the microwave power required to complete drying in RMD was only 1/6 of that in MCD at the same microwave power density. Total drying time was 120, 60 and 30 min at 70, 210 and 350 W in RMD, respectively, while 160, 90, 80 and 60 min at 400; 800; 1,200; and 1,600 W in MCD, respectively. Compared with the products dried using hot air, the apple cubes dried in both dryers at the low microwave power had better rehydration capacity, less shrinkage and lower hardness as well as a* and b* value of color. Application of microwave power of over 800 W in MCD and over 210 W in RMD caused the increase in scorching rate as well as decreased the L* value and the sensory quality of the apple cubes. Microwave drying in MCD with temperature control improved the quality of the dried product. The microwave drying conditions suitable for the apple cubes were 400 W in MCD and 1,600 W in MCD with temperature control followed by 70 W in RMD; the products obtained under these three condition variants had superior or comparable quality to the products obtained upon conventional hot air-drying.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2023, 73, 4; 367-374
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-6 z 6

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