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Food Surfaces (food + surface)

Distribution by Scientific Domains
Chemistry100%

Selected Abstracts

CHARACTERIZATION OF FOOD SURFACES USING SCALE-SENSITIVE FRACTAL ANALYSIS

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2000
FRANCO PEDRESCHI
ABSTRACT Length-scale and area-scale analyses, two of the scale-sensitive fractal analyses performed by the software Surfraxhttp://www.surfract.com, were used to study food surfaces measured with a scanning laser microscope (SLM). The SLM measures surfaces, or textures (i.e., acquires topographical data as a collection of heights as a function of position), at a spatial and vertical resolution of 25 ,m. The measured textures are analyzed by using linear and areal tiling (length-scale and area-scale analysis) and by conventional statistical analyses. Area-scale and length-scale fractal complexities (Lsfc and Asfc) and the smooth-rough crossover (SRC) are derived from the scale-sensitive fractal analyses. Both measures proved adequate to quantify and differentiate surfaces of foods (e.g., chocolate and a slice of bread), which were smooth or porous to the naked eye. Surfaces generated after frying of potato products (e.g., potato chips and French fries) had similar values of Asfc and SRC, and larger (implying more complex and rougher surfaces) than those of the raw potato. Variability of surface texture characterization parameters as a function of the size of the measured region was used in selecting the size of the measured regions for further analysis. The length-scale method of profile analysis (also called the Richardson or compass method) was useful in determining the directionality or lay of the anisotropic texture on food surfaces. [source]

ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2009
M.H. HOSSEINI
ABSTRACT Chitosan-based films containing thyme, clove and cinnamon essential oils at 0.5, 1 and 1.5% v/v were prepared to examine their antibacterial, physical and mechanical properties. Scanning electron microscopy was carried out to explain structure,property relationships. Films containing thyme essential oil revealed larger inhibition zones than those containing clove and cinnamon essential oils against gram-positive and gram-negative bacteria tested. Films were more effective against gram-positive bacteria than gram-negative. Incorporating thyme and clove essential oils into chitosan-based films increased moisture content (from 17.80,28.38%), solubility in water (25.97,30.62%), water vapor transmission rate (0.00233,0.00571 g/s/m2) and elongation at break (25.31,42.70%) of films. Cinnamon-enriched films had opposite changes such as increase in tensile strength (from 12.2,21.35 MPa) and decrease in moisture content (17.80,9.36%) and solubility in water (25.9,14.21%) of films. PRACTICAL APPLICATIONS Microbial growth on food surfaces is a major cause of food spoilage. Combining antimicrobial agents such as plant essential oils directly into a food packaging polymer is a form of active packaging. These films possess the potential for improving microbial stability of foods by acting on the food surface upon contact. Because of the effect of direct addition of plant essential oils to food on sensory characteristics of packaged food, incorporation of essential oils into films may have additional applications in food packaging. [source]

CHARACTERIZATION OF FOOD SURFACES USING SCALE-SENSITIVE FRACTAL ANALYSIS

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2000
FRANCO PEDRESCHI
ABSTRACT Length-scale and area-scale analyses, two of the scale-sensitive fractal analyses performed by the software Surfraxhttp://www.surfract.com, were used to study food surfaces measured with a scanning laser microscope (SLM). The SLM measures surfaces, or textures (i.e., acquires topographical data as a collection of heights as a function of position), at a spatial and vertical resolution of 25 ,m. The measured textures are analyzed by using linear and areal tiling (length-scale and area-scale analysis) and by conventional statistical analyses. Area-scale and length-scale fractal complexities (Lsfc and Asfc) and the smooth-rough crossover (SRC) are derived from the scale-sensitive fractal analyses. Both measures proved adequate to quantify and differentiate surfaces of foods (e.g., chocolate and a slice of bread), which were smooth or porous to the naked eye. Surfaces generated after frying of potato products (e.g., potato chips and French fries) had similar values of Asfc and SRC, and larger (implying more complex and rougher surfaces) than those of the raw potato. Variability of surface texture characterization parameters as a function of the size of the measured region was used in selecting the size of the measured regions for further analysis. The length-scale method of profile analysis (also called the Richardson or compass method) was useful in determining the directionality or lay of the anisotropic texture on food surfaces. [source]

ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2009
M.H. HOSSEINI
ABSTRACT Chitosan-based films containing thyme, clove and cinnamon essential oils at 0.5, 1 and 1.5% v/v were prepared to examine their antibacterial, physical and mechanical properties. Scanning electron microscopy was carried out to explain structure,property relationships. Films containing thyme essential oil revealed larger inhibition zones than those containing clove and cinnamon essential oils against gram-positive and gram-negative bacteria tested. Films were more effective against gram-positive bacteria than gram-negative. Incorporating thyme and clove essential oils into chitosan-based films increased moisture content (from 17.80,28.38%), solubility in water (25.97,30.62%), water vapor transmission rate (0.00233,0.00571 g/s/m2) and elongation at break (25.31,42.70%) of films. Cinnamon-enriched films had opposite changes such as increase in tensile strength (from 12.2,21.35 MPa) and decrease in moisture content (17.80,9.36%) and solubility in water (25.9,14.21%) of films. PRACTICAL APPLICATIONS Microbial growth on food surfaces is a major cause of food spoilage. Combining antimicrobial agents such as plant essential oils directly into a food packaging polymer is a form of active packaging. These films possess the potential for improving microbial stability of foods by acting on the food surface upon contact. Because of the effect of direct addition of plant essential oils to food on sensory characteristics of packaged food, incorporation of essential oils into films may have additional applications in food packaging. [source]