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Full-Text Articles in Life Sciences
Physicochemical And Functional Properties Of Extruded Sorghum‐Based Bean Analog, Akinbode A. Adedeji, Michael V. Joseph, Brian Platter, Sajid Alavi
Physicochemical And Functional Properties Of Extruded Sorghum‐Based Bean Analog, Akinbode A. Adedeji, Michael V. Joseph, Brian Platter, Sajid Alavi
Biosystems and Agricultural Engineering Faculty Publications
The objective of this study was to develop and evaluate the physicochemical and functional properties of a bean like product made from cold extrusion of sorghum, soy and wheat flours. Formulated samples comprised of sorghum (25–70%), wheat (0–35%) and soy (30–50%) flours. The degree of gelatinization ranged from 54.1 to 93.6%. Pasting curves showed minimal starch damage with peak and final viscosities in the range of 456.0–1138.5 and 297–584 cP, respectively. Textural properties of the extrudates were significantly impacted by starch content and cooking time. There was significant cooking loss due to poor binding properties of the extrudates. Cooking the …
Effect Of Fat And Casein Particles In Milk On The Scattering Of Elliptically Polarized Light, Czarena L. Crofcheck, Jeremie Wade, Janakiraman N. Swamy, Mustafa M. Aslan, M. Pinar Mengüç
Effect Of Fat And Casein Particles In Milk On The Scattering Of Elliptically Polarized Light, Czarena L. Crofcheck, Jeremie Wade, Janakiraman N. Swamy, Mustafa M. Aslan, M. Pinar Mengüç
Biosystems and Agricultural Engineering Faculty Publications
In this article, we present an experimental approach to determine the milk fat content using scattered light intensity profiles. The elements of the scattering (Mueller) matrix have been shown to provide valuable information about variation of the optical properties of scattering particles. The scattering behavior of fat and casein in terms of the scattering matrix elements was experimentally determined for milk with varying fat levels ranging from 0.05 wt% (skim) to 3.20 wt% (whole). Three of the scattering Mueller matrix elements, specifically S11, S12/S11, and S33/S11, were found to be …
Light Backscatter Of Milk Products For Transition Sensing Using Optical Fibers, Frederick A. Payne, Czarena L. Crofcheck, Sue E. Nokes, Klat C. Kang
Light Backscatter Of Milk Products For Transition Sensing Using Optical Fibers, Frederick A. Payne, Czarena L. Crofcheck, Sue E. Nokes, Klat C. Kang
Biosystems and Agricultural Engineering Faculty Publications
Transition sensors are needed, particularly in the dairy industry, for detecting transitions in pipe flow systems from product-to-water or product-to-product (such as from chocolate to vanilla ice cream mix). Transition information is used to automatically sequence valves to minimize product waste. Optical fibers were used to measure light backscatter between 400 and 950 nm as a function of milk concentration in water and milkfat concentration in milk. The normalized response (100% for product and 0% for water) as a function of product concentration in water was approximately logarithmic for skim milk between 400 and 900 nm and approximately linear for …
Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes
Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes
Biosystems and Agricultural Engineering Faculty Publications
An automated system for monitoring culture growth and determining coagulum cutting time is needed for cottage cheese manufacturing. A light backscatter measurement system was designed and installed in a local cottage cheese manufacturing plant. A cutting time prediction algorithm was developed using parameters generated from the backscatter profile. The cutting time prediction algorithm, Tcut = Tmax + β2 S, used two time-based parameters generated from the backscatter profile (Tmax and S) and one operator selected parameter, β2, to predict the coagulum cutting time, Tcut. The standard error of prediction for the algorithm was 6.4 …