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1. Influence of particle size reduction on structural and mechanical properties of extruded rye bran

Author

Kaisa Poutanen, Kirsi Jouppila, Syed Ariful Alam, Satu Kirjoranta, Nesli Sozer, and Jenni Järvinen

Subjects
Bran, Chemistry, Starch, Process Chemistry and Technology, dietary fibre, microstructure, Raw material, Industrial and Manufacturing Engineering, crispiness, Ingredient, chemistry.chemical_compound, extrusion, x-ray microtomography, Rye bran, micronisation of particle, Particle, Extrusion, Particle size, Food science, Safety, Risk, Reliability and Quality, texture, Food Science
Abstract

Rye bran is a high-fibre ingredient also containing starch and protein. The aim of this work was to investigate the effects of extrusion processing and bran particle size on the structural and mechanical properties of extruded rye bran. Native rye bran particle size of 750-1,250 µm was milled to produce feed material with three different average particle sizes (coarse, 440 µm; medium, 143 µm; fine, 28 µm). A co-rotating twin screw extruder was used for extrusion with various processing parameters. Extrusion processing did not have a significant (P

Published
2014

2. Imaging Technologies and Data Processing for Food Engineers

Author

Nesli Sozer and Nesli Sozer

Subjects
Food--Technology, Food engineers, Food--Analysis, Food industry and trade--Technological innovations, Imaging systems in biology, Process control--Data processing
Abstract

Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts.This book also:Provides in-depth view of raw material characterization and process controlCovers structure-functionality and structure-texture relationshipsReviews applications to emerging areas of food science with an insight into future trends

Published
2016

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