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1. Development and experimental validation of a mathematical model of shear rigidity of woven fabric structures

Author:
Md Samsu Alam; Abhijit Majumdar; Anindya Ghosh
Source:
The journal of the Textile Institute 2025 v.113 no.5 pp. 824-832
ISSN:
1754-2340
Subject:
firmness,   etc   ; mathematical models; polymers; woven fabrics;     Show all 4 Subjects
Abstract:
... Shear is one of the most important mechanical behaviours which differentiates a woven fabric from papers and polymeric sheets. In this work a generalised mathematical model of shear rigidity of woven fabric applicable to all types of weaves has been proposed. The model demonstrates the shear rigidity of woven fabric as a function of yarn bending rigidity, fabric structural parameters and crossover ...
DOI:
10.1080/00405000.2021.1906489

2. Bruising pattern of table olives (‘Manzanilla’ and ‘Hojiblanca’ cultivars) caused by hand-held machine harvesting methods

Author:
Rafael R. Sola-Guirado; Sergio Bayano-Tejero; Fernando Aragon-Rodriguez; Araceli Peña; Gregorio Blanco-Roldan
Source:
Biosystems engineering 2022 v.215 pp. 188-202
ISSN:
1537-5110
Subject:
firmness,   etc   ; computer vision; cultivars; fruit color; fruits; olives; photographs;     Show all 7 Subjects
Abstract:
... This work presents a characterisation of the fruit and the bruising caused by some common detachment methods (manual, stick, shaker comb, branch shaker) and interception methods (net or padding) in common table olive varieties. We took pictures of fruit samples inside a special device, and the images were processed to extract characteristic parameters of shape and size (number of spots, Feret diam ...
DOI:
10.1016/j.biosystemseng.2022.01.010

3. Does the firmness vary within a single kiwifruit? Estimation of firmness distribution in individual fruit by compressed air deformation measurement

Author:
Rio Okaniwa; Kento Koyama; Shigenobu Koseki
Source:
Journal of food measurement & characterization 2022 v.16 no.1 pp. 12-18
ISSN:
2193-4126
Subject:
firmness,   etc   ; air; climacteric fruits; elastic deformation; kiwifruit; measurement; nondestructive methods;     Show all 7 Subjects
Abstract:
... Firmness or ripeness of climacteric fruits, such as kiwifruit, is one of the most important quality characteristics. Estimating the firmness of kiwifruit during storage for ripening using a non-destructive method could be useful for consumers and distributors. Although several non-destructive firmness evaluation methods have been reported, we focused on a compressed air method based on the apparat ...
DOI:
10.1007/s11694-021-01189-x

4. Treatment with nitric oxide in controlled atmosphere storage to preserve the quality of ‘Laetitia’ plums

Author:
Cristiano André Steffens; Grez Roberta Oliveira Santana; Cassandro Vidal Talamini do Amarante; Josias Lenon Antonovviski; Tiago Miqueloto; Jéssica Mayumi Anami; Cristhian Leonardo Fenili
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.158 pp. 113033
ISSN:
0023-6438
Subject:
firmness,   etc   ; color; controlled atmosphere storage; ethylene production; fruits; nitric oxide;     Show all 6 Subjects
Abstract:
... This study aims to evaluate the effect of nitric oxide (NO) treatment under controlled atmosphere (CA) on quality of ‘Laetitia’ plums, mainly on internal browning. The experiment followed a completely randomized design, with five repetitions and a 25-fruit experimental unit. The evaluated treatments were: control (no NO); NO at 2 μL L⁻¹ (low dose) applied every 5 days of storage; NO at 5 μL L⁻¹ (m ...
DOI:
10.1016/j.lwt.2021.113033

5. Optimizing radiofrequency assisted cryogenic freezing to improve meat microstructure and quality

Author:
Lara Manzocco; Marilisa Alongi; Giovanni Cortella; Monica Anese
Source:
Journal of food engineering 2022 v.335 pp. 111184
ISSN:
0260-8774
Subject:
firmness,   etc   ; color; drip loss; meat; meat quality; microstructure; nitrogen; radio waves;     Show all 8 Subjects
Abstract:
... Radiofrequency-assisted nitrogen cryogenic freezing previously proposed was optimized to increase meat quality. Continuous cryogenic (CCF, for 2.5 min) and pulsed cryogenic (PCF, 3 s pulse with 10 s interval for 10 min) freezing were set up. CCF and PCF were then combined with radiofrequency (RF) pulses to set up RF-CCF (10 s 2 kV RF pulse with 20 s interval during 2.5 min of continuous N₂ flow) a ...
DOI:
10.1016/j.jfoodeng.2022.111184

6. Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide

Author:
Jovan Ilic; Igor Tomasevic; Ilija Djekic
Source:
International journal of gastronomy and food science 2022 v.28 pp. 100549
ISSN:
1878-450X
Subject:
firmness,   etc   ; color; eggplants; flavor; gastronomy; juiciness; mastication; sensation; sous vide; zucchini;     Show all 10 Subjects
Abstract:
... The influence of steaming and sous-vide on color, mechanics, mastication, and dynamic sensory perception of eggplant and zucchini was explored. Two cooking methods were deployed at three treatment times (15, 30, and 45 min) to obtain a complete image. Experimental factors and interactions affected the flesh and skin color of the vegetables (P < .05), for most of the analyzed factors. Vegetables’ f ...
DOI:
10.1016/j.ijgfs.2022.100549

7. UV excited fluorescence image-based non-destructive method for early detection of strawberry (Fragaria × ananassa) spoilage

Author:
Zichen Huang; Ken Abamba Omwange; Lok Wai Jacky Tsay; Yoshito Saito; Eri Maai; Akira Yamazaki; Ryohei Nakano; Tetsuya Nakazaki; Makoto Kuramoto; Tetsuhito Suzuki; Yuichi Ogawa; Naoshi Kondo
Source:
Food chemistry 2022 v.368 pp. 130776
ISSN:
0308-8146
Subject:
firmness,   etc   ; Fragaria ananassa; computer vision; fluorescence; food chemistry; nondestructive methods; spoilage; strawberries;     Show all 8 Subjects
Abstract:
... The soon spoiled strawberries need to be classified from healthy fruits in an early stage. In this research, a machine vision system is proposed for inspecting the quality of strawberries using ultraviolet (UV) light based on the excitation-emission matrix (EEM) results. Among the 100 fruits which were harvested and stored under 10 °C condition for 7 days, 7 fruits were confirmed to be spoiled by ...
DOI:
10.1016/j.foodchem.2021.130776

8. Combined effects of storage temperature variation and dynamic controlled atmosphere after long-term storage of ‘Maxi Gala’ apples

Author:
Lucas Mallmann Wendt; Vagner Ludwig; Fabiane Portella Rossato; Magno Roberto Pasquetti Berghetti; Erani Eliseu Schultz; Fabio Rodrigo Thewes; Francis Júnior Soldateli; Auri Brackmann; Vanderlei Both
Source:
Food packaging and shelf life 2022 v.31 pp. 100770
ISSN:
2214-2894
Subject:
firmness,   etc   ; 1-methylcyclopropene; fruits; oxygen; respiratory quotient; shelf life; storage temperature; storage time;     Show all 8 Subjects
Abstract:
... The present study aimed to evaluate the effects of temperature variation strategies during the storage period using a dynamic controlled atmosphere based on respiratory quotient (DCA-RQ) on the physicochemical qualities of ‘Maxi Gala’ apples after 9 months of storage plus 7 and 14 days at 20 °C. The apples were stored in a controlled atmosphere with ultra low oxygen (CA/ULO), CA/ULO + 1-methylcycl ...
DOI:
10.1016/j.fpsl.2021.100770

9. Internal quality assessment of kiwifruit by bulk optical properties and online transmission spectra

Author:
Shijie Tian; Hao Tian; Qinyi Yang; Huirong Xu
Source:
Food control 2022 v.141 pp. 109191
ISSN:
0956-7135
Subject:
firmness,   etc   ; absorbance; food safety; harvest date; kiwifruit; model validation; models; orchards; prediction; spectroscopy;     Show all 10 Subjects
Abstract:
... The purpose of this study was to compare the accuracy and robustness of the detection models based on bulk optical properties (BOP) with that based on conventional spectroscopy in kiwifruit quality evaluation. 81 kiwifruit were selected as experimental samples in this study. A single integrating sphere system was built to estimate the bulk absorption coefficient (μa) and bulk reduced scattering co ...
DOI:
10.1016/j.foodcont.2022.109191

10. Non-destructive and in-site estimation of apple quality and maturity by hyperspectral imaging

Author:
Fan Wang; Chunjiang Zhao; Hao Yang; Hongzhe Jiang; Long Li; Guijun Yang
Source:
Computers and electronics in agriculture 2022 v.195 pp. 106843
ISSN:
0168-1699
Subject:
firmness,   etc   ; agriculture; apples; cameras; electronics; harvest date; industry; models; orchards; reflectance spectroscopy; starch;     Show all 11 Subjects
Abstract:
... Rapid and in-situ estimation of apple quality and maturity is of great significance to guarantee the quality of apples and the profit of the industry. This study explored the utility of hyperspectral imaging (HSI) in assessing the quality and maturity of apples. Hyperspectral images, in the range of 500–900 nm, were collected directly in the orchard. A total of 100 apples contained in the visual f ...
DOI:
10.1016/j.compag.2022.106843

11. The effect of sucrose esters S1570 on partial coalescence and whipping properties

Author:
Di Zeng; Yongjian Cai; Tongxun Liu; Lihua Huang; Yongchao Zeng; Qiangzhong Zhao; Mouming Zhao
Source:
Food hydrocolloids 2022 v.125 pp. 107429
ISSN:
0268-005X
Subject:
firmness,   etc   ; adsorption; air; blood proteins; emulsions; hydrocolloids; hydrophilicity; mechanics; oils; sucrose; whipped cream;     Show all 11 Subjects
Abstract:
... This study investigated the effect of different hydrophilic sucrose ester S1570 concentrations on interfacial properties, emulsion characteristics and whipping properties of whipped cream. S1570 at low concentration range (≤0.10 wt%) can coexist with proteins at the oil/water interface. At high concentration range (>0.10 wt%), S1570 would induce crystals piercing interfacial layers and displace th ...
DOI:
10.1016/j.foodhyd.2021.107429

12. Application of PEF- and OD-assisted drying for kiwifruit waste valorisation

Author:
Urszula Tylewicz; Cinzia Mannozzi; Juan Manuel Castagnini; Jessica Genovese; Santina Romani; Pietro Rocculi; Marco Dalla Rosa
Source:
Innovative food science & emerging technologies 2022 v.77 pp. 102952
ISSN:
1466-8564
Subject:
firmness,   etc   ; color; economic impact; kiwifruit; nutritive value; osmotic treatment; pulsed electric fields; texture; wastes;     Show all 9 Subjects
Abstract:
... The production of dried snacks with high nutritional value represents a valid alternative to use the kiwifruit waste as undersized fruits, with a positive economic impact on the entire production chain. Therefore, this work aimed to evaluate the effect of pulsed electric field - PEF (200 V/cm) and/or osmotic dehydration – OD pre-treatments on drying kinetics (50, 60, 70 °C), texture, colour, and s ...
DOI:
10.1016/j.ifset.2022.102952

13. Comparison of 3D-printed Titanium Alloy and Polyether Ether Ketone Prosthetic Beaks for an Injured Red-crowned Crane (Grus japonensis)

Author:
Chen Rong; Deng Changlin; Wang Guodong; Li Meirong; Wang Shujie; Liu Hongyi; Zhu Menglin; Lu Chengping
Source:
Journal of avian medicine and surgery 2022 v.35 no.4 pp. 445-450
ISSN:
1082-6742
Subject:
firmness,   etc   ; Grus japonensis; alloys; beak; birds; color; endangered species; medicine; microstructure; prostheses; surgery; titanium;     Show all 12 Subjects
Abstract:
... The red-crowned crane (Grus japonensis) is a critically endangered species. Three-dimensional–printed prosthetic beaks made of titanium alloy and polyether ether ketone (PEEK) were used to repair the beak of a red-crowned crane that had a complete fracture of the anterior maxillary bone and rhinotheca. The physical properties and stability of the prostheses and changes in the crane's behaviors aft ...
DOI:
10.1647/19-00031

14. Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour

Author:
Yiting Duan; Sheng Zhou; Rui Liu; Yuxiu Wen; Yanan Xing; Xiuzhu Yu
Source:
International journal of food science & technology 2022 v.57 no.1 pp. 676-683
ISSN:
0950-5423
Subject:
firmness,   etc   ; antioxidants; color; dose response; flour; hardness; linseed; microstructure; odors; roughness; technology; tensile strength;     Show all 12 Subjects
Abstract:
... Chinese dried noodles (CHDNs) were fortified with unhulled flaxseed flour (UHFF) and hulled flaxseed flour (HFF), and textures, antioxidant activities, sensory properties and microstructure were investigated. The optimal levels of UHFF and HFF added to CHDNs were 5% and 10%, respectively. Compared with HFF, UHFF addition enhanced the in vitro antioxidant activities but significantly decreased the ...
DOI:
10.1111/ijfs.15449

15. Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Author:
Keying Yang; Ruoting Xu; Xiyu Xu; Qing Guo
Source:
Foods 2022 v.11 no.3 pp. -
ISSN:
2304-8158
Subject:
firmness,   etc   ; adhesion; cohesion; gels; hardness; linseed; polysaccharides; rheology; storage modulus; texture; viscosity; whey protein;     Show all 12 Subjects
Abstract:
... Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl₂ into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on r ...
DOI:
10.3390/foods11030282

16. Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream

Author:
Max Blankart; Jochen Weiss; Jörg Hinrichs
Source:
International dairy journal 2022 v.129 pp. 105332
ISSN:
0958-6946
Subject:
firmness,   etc   ; aerosols; drainage; emulsifiers; emulsions; flocculation; foams; homogenization; light microscopy; particle size distribution; viscosity;     Show all 11 Subjects
Abstract:
... Homogenisation is an important process step in the production of aerosol whipping cream (AWC). In this study, the effect of homogenisation pressure (0–20 MPa, one-stage and two-stage) on AWC with and without addition of a saturated monoacylglyceride of medium chain length (me-sMAG) was investigated. Particle size distribution via static light scattering and light microscopy, viscosity, overrun, fo ...
DOI:
10.1016/j.idairyj.2022.105332

17. Development of a novel ethylene scavenger made up of pumice and potassium permanganate and its effect on preservation quality of avocados

Author:
Chunyu Wang; Abdellah Ajji
Source:
Journal of food engineering 2022 v.330 pp. 111101
ISSN:
0260-8774
Subject:
firmness,   etc   ; adsorption; carbon dioxide; ethylene; ethylene production; fruits; potassium permanganate; pumice; relative humidity; shelf life;     Show all 10 Subjects
Abstract:
... The purpose of this research was to develop a novel ethylene scavenger by combining pumice and potassium permanganate (KMnO₄) to preserve fruit and vegetables. The study showed that pumice with smaller particle sizes and lower relative humidity (RH) were favorable to ethylene adsorption. The optimal ratio was 1 g of pumice (<5 μm) to 100 mg of KMnO₄ with approximately 620 μL/g of ethylene adsorpti ...
DOI:
10.1016/j.jfoodeng.2022.111101

18. Drying kinetics and physicochemical and technological properties of pumpkin purée flour dried by convective and foam‐mat drying

Author:
Karoline Panato; Carmen Maria Olivera Muller
Source:
Journal of food processing and preservation 2022 v.46 no.2 pp. e16264
ISSN:
0145-8892
Subject:
firmness,   etc   ; adhesion; flour; hygroscopicity; pumpkins; raw materials; rehydration; solubility; temperature; water content; water holding capacity;     Show all 11 Subjects
Abstract:
... The drying of pumpkin purée by convective (C) and foam‐mat (FM) was investigated (45/65°C). The FM drying provides 50% higher drying rates than convective at the same temperature. Both drying beds were porous. The FM bed was thinner than the convective, and structures associated with bubbles collapsing in the drying process were observed in its surface. All flours showed hygroscopic behavior, and ...
DOI:
10.1111/jfpp.16264

19. Role of Melatonin in Apple Fruit during Growth and Ripening: Possible Interaction with Ethylene

Author:
Antía Verde; Jesús M. Míguez; Mercedes Gallardo
Source:
Plants 2022 v.11 no.5 pp. -
ISSN:
2223-7747
Subject:
firmness,   etc   ; apples; color; ethylene; ethylene production; fruit quality; fruit size; fruits; isomers; melatonin; sugar content;     Show all 11 Subjects
Abstract:
... The role of melatonin during the growth and ripening of apple fruit was studied using local varieties. The evolution of the growth and ripening parameters, including fruit size and weight, firmness, color change, sugar content, and ethylene production, was different in the five varieties studied, with yellow apples (Reineta and Golden) initiating the ripening process earlier than reddish ones (Teó ...
DOI:
10.3390/plants11050688

20. A study on the influence of the loading rate and orientation on some mechanical properties of cassava tubers of different ages

Author:
Olawale Charles Ogunnigbo; Adetan Dare; Morakinyo Tunde; Olusunmade Olusola; Ojerinde Joshua
Source:
Research in Agricultural Engineering v.67 no.1 pp. 34-44
ISSN:
1212-9151
Subject:
firmness,   etc   ; cassava; peelers; research;     Show all 4 Subjects
Abstract:
... The study determined the effects of the speed of loading and the loading orientation on some selected mechanical properties of the TME 419 cassava tuber variety at different ages of the tuber which are essential in the design and construction of the processing and handling equipment of a cassava peeler. The properties considered include the bioyield and rupture points, compressive and rupture stre ...
DOI:
10.17221/57/2020-rae