An official website of the United States government
Here’s how you know
Official websites use .gov
A .gov website belongs to an official government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
... 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 ...
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 ...
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 ...
... 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 ...