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The aim of this study was to investigate selected physical and biochemical properties of four vegetable freeze-dried soups. The water content, water activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content of fresh tomato, pumpkin, beetroot, and cucumber, and freeze-dried soups were measured. Sensory analysis was applied to compare sensory attributes of fresh and rehydrated soups. The sorption isotherms of freeze-dried soups were obtained with the application of the static and dynamic vapor sorption (DVS) method. The application of the freeze-drying method enabled the obtaining of dry soups with a low water content of 2–3%. The drying caused a significant change of color of all soups. The redness of soups decreased after drying for the beetroot soups from +39.64 to +21.91. The lower chroma value of 25.98 and the highest total color change ΔE*ab = 36.74 were noted for freeze-dried beetroot soup. The antioxidation activity and total polyphenolic content were reduced after drying, especially for the cucumber and tomato soups. The Peleg model was selected to describe the sorption isotherms of dried soups. The sorption isotherm of freeze-dried cucumber and beetroot soups had a sigmoidal shape of type II. The shape of the moisture sorption isotherm for freeze-dried tomato and pumpkin soups corresponded more with type III isotherms. The DVS method can be used to characterize the moisture sorption isotherms of freeze-dried products.
Ewa Jakubczyk; Aleksandra Jaskulska. The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups. Applied Sciences 2021, 11, 654 .
AMA StyleEwa Jakubczyk, Aleksandra Jaskulska. The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups. Applied Sciences. 2021; 11 (2):654.
Chicago/Turabian StyleEwa Jakubczyk; Aleksandra Jaskulska. 2021. "The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups." Applied Sciences 11, no. 2: 654.
Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals. The main steps of the freeze-drying process, such as the freezing of the product and primary and secondary drying, are described in this paper. The problems and mechanisms of each step of the freeze-drying process are also analyzed. The methods necessary for the selection of the primary and secondary end processes are characterized. The review contains a description of the effects of process conditions and the selected physical properties of freeze-dried materials, such as structural properties (shrinkage and density porosity), color, and texture. The study shows that little attention is given to the mechanical properties and texture of freeze-dried materials obtained from different conditions of the lyophilization process.
Dorota Nowak; Ewa Jakubczyk. The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials. Foods 2020, 9, 1488 .
AMA StyleDorota Nowak, Ewa Jakubczyk. The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials. Foods. 2020; 9 (10):1488.
Chicago/Turabian StyleDorota Nowak; Ewa Jakubczyk. 2020. "The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials." Foods 9, no. 10: 1488.
Methods of testing and describing the recrystallization process in ice cream systems were characterized. The scope of this study included a description of the recrystallization process and a description and comparison of the following methods: microscopy and image analysis, focused beam reflectance measurement (FBRM), oscillation thermo-rheometry (OTR), nuclear magnetic resonance (NMR), splat-cooling assay, and X-ray microtomography (micro-CT). All the methods presented were suitable for characterization of the recrystallization process, although they provide different types of information, and they should be individually matched to the characteristics of the tested product.
Anna Kamińska-Dwórznicka; Ewa Gondek; Sylwia Łaba; Ewa Jakubczyk; Katarzyna Samborska. Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems. Foods 2019, 8, 117 .
AMA StyleAnna Kamińska-Dwórznicka, Ewa Gondek, Sylwia Łaba, Ewa Jakubczyk, Katarzyna Samborska. Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems. Foods. 2019; 8 (4):117.
Chicago/Turabian StyleAnna Kamińska-Dwórznicka; Ewa Gondek; Sylwia Łaba; Ewa Jakubczyk; Katarzyna Samborska. 2019. "Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems." Foods 8, no. 4: 117.
The aim of this work was to characterise aerated gels and evaluate the possibility of applying the acoustic emission (AE) method to determine the texture of foamed products. The model system was based on aerated agar-fructose gel. The effect of different whipping times on mechanical and acoustic properties was determined. The material was aerated for 1, 2, 3, 4, 5, 8, 10 and 15 min. The measurement of acoustic emission was carried out while compressing samples. Acoustic emission was registered in the range 0.1–18 kHz using a piezoelectric accelerometer. The density and selected mechanical and textural parameters (fracture force and area, force at strain of 20%, Young modulus) decreased with whipping time. The size of bubbles decreased during aeration of the sample up to 5 min. Further whipping caused an increase and afterwards a decrease of air bubble diameter after 8 and 15 min of aeration, respectively. The porous structure of agar-fructose gels had a significant effect on acoustic emission of the gel system. Damage to pores during compression may lead to emission of an acoustic signal. The more acoustic events and the higher acoustic energy emitted during deformation of the aerated gel indicated that more small bubbles were deformed during compression.
Ewa Jakubczyk; Ewa Gondek; Anna Kamińska-Dwórznicka; Katarzyna Samborska; Artur Wiktor; Krzysztof Królikowski. A complex approach to assessing properties of aerated agar-fructose gels: Application of acoustic emission technique. Food Hydrocolloids 2019, 91, 66 -75.
AMA StyleEwa Jakubczyk, Ewa Gondek, Anna Kamińska-Dwórznicka, Katarzyna Samborska, Artur Wiktor, Krzysztof Królikowski. A complex approach to assessing properties of aerated agar-fructose gels: Application of acoustic emission technique. Food Hydrocolloids. 2019; 91 ():66-75.
Chicago/Turabian StyleEwa Jakubczyk; Ewa Gondek; Anna Kamińska-Dwórznicka; Katarzyna Samborska; Artur Wiktor; Krzysztof Królikowski. 2019. "A complex approach to assessing properties of aerated agar-fructose gels: Application of acoustic emission technique." Food Hydrocolloids 91, no. : 66-75.
Both ultrasound (US) and pulsed electric field treatment (PEF) allow achieving similar technological aims. Their application can for instance improve food preservation or enhance heat and mass transfer based processes. However, the mechanisms of action and the impact of these technologies on the structure of biological systems are different. Based on the knowledge concerning the behaviour of tissue subjected to pulsed electric field or sonication it can be assumed that the combination of these techniques can be beneficial. Therefore the aim of this study was to analyse the impact of pulsed electric field, ultrasound and combined (pulsed electric field followed by ultrasound or ultrasound followed by pulsed electric field) treatment on electrical conductivity, intercellular structure, mechanical and acoustic properties of plant tissue as exemplified by carrot samples. Performed research proved that the mechanism of action and the consequences of US treatment are different in comparison to pulsed electric field application. The efficiency of sonication cannot be evaluated on the basis of electrical conductivity like it is usually done in the case of electroporation efficacy assessment. The results concerning mechanical and acoustic properties also indicate that pulsed electric field causes higher alterations of intercellular structure than ultrasound. In general the utilization of US prior to PEF treatment can enhance the effectiveness of electroporation.
Artur Wiktor; Ewa Gondek; Ewa Jakubczyk; Magdalena Dadan; Malgorzata Nowacka; Katarzyna Rybak; Dorota Witrowa-Rajchert. Acoustic and mechanical properties of carrot tissue treated by pulsed electric field, ultrasound and combination of both. Journal of Food Engineering 2018, 238, 12 -21.
AMA StyleArtur Wiktor, Ewa Gondek, Ewa Jakubczyk, Magdalena Dadan, Malgorzata Nowacka, Katarzyna Rybak, Dorota Witrowa-Rajchert. Acoustic and mechanical properties of carrot tissue treated by pulsed electric field, ultrasound and combination of both. Journal of Food Engineering. 2018; 238 ():12-21.
Chicago/Turabian StyleArtur Wiktor; Ewa Gondek; Ewa Jakubczyk; Magdalena Dadan; Malgorzata Nowacka; Katarzyna Rybak; Dorota Witrowa-Rajchert. 2018. "Acoustic and mechanical properties of carrot tissue treated by pulsed electric field, ultrasound and combination of both." Journal of Food Engineering 238, no. : 12-21.
Ewa Gondek; Małgorzata Janczar-Smuga; Justyna Gauze; Ewa Jakubczyk; Anna Kamińska-Dwórznicka; Dorota Nowak; Katarzyna Samborska; Mateusz Stasiak. Wysokobłonnikowe przekąski zbożowo-warzywne - analiza wybranych właściwości fizycznych i funkcjonalnych. Zeszyty Problemowe Postępów Nauk Rolniczych 2017, 15 -27.
AMA StyleEwa Gondek, Małgorzata Janczar-Smuga, Justyna Gauze, Ewa Jakubczyk, Anna Kamińska-Dwórznicka, Dorota Nowak, Katarzyna Samborska, Mateusz Stasiak. Wysokobłonnikowe przekąski zbożowo-warzywne - analiza wybranych właściwości fizycznych i funkcjonalnych. Zeszyty Problemowe Postępów Nauk Rolniczych. 2017; (590):15-27.
Chicago/Turabian StyleEwa Gondek; Małgorzata Janczar-Smuga; Justyna Gauze; Ewa Jakubczyk; Anna Kamińska-Dwórznicka; Dorota Nowak; Katarzyna Samborska; Mateusz Stasiak. 2017. "Wysokobłonnikowe przekąski zbożowo-warzywne - analiza wybranych właściwości fizycznych i funkcjonalnych." Zeszyty Problemowe Postępów Nauk Rolniczych , no. 590: 15-27.
The effect of heat treatment (75 °C) and spray drying with the addition of Arabic gum (inlet/outlet air temperature 180/75 °C), on the diastase activity of multifloral honey (MH) and rape honey (RH) was investigated. The physical properties of the powders (particle size and morphology, water content and activity, bulk loose and tapped density, angle of repose, hygroscopicity) directly after drying and after 12 weeks of storage were studied. During heat treatment, diastase activity decreased gradually, to decline below limit values after 180 min. Diastase activity in the powders was lower than in fresh honeys, but it was concluded that temperature was not the only factor affecting this decrease. Powders were characterized by low water content and medium flowability, which was improved after storage due to particle size increase. Diastase activity in powders was stable during storage.
Katarzyna Samborska; Aleksandra Wasilewska; Ewa Gondek; Ewa Jakubczyk; Anna Kamińska-Dwórznicka. Diastase Activity Retention and Physical Properties of Honey/Arabic Gum Mixtures After Spray Drying and Storage. International Journal of Food Engineering 2017, 13, 1 .
AMA StyleKatarzyna Samborska, Aleksandra Wasilewska, Ewa Gondek, Ewa Jakubczyk, Anna Kamińska-Dwórznicka. Diastase Activity Retention and Physical Properties of Honey/Arabic Gum Mixtures After Spray Drying and Storage. International Journal of Food Engineering. 2017; 13 (6):1.
Chicago/Turabian StyleKatarzyna Samborska; Aleksandra Wasilewska; Ewa Gondek; Ewa Jakubczyk; Anna Kamińska-Dwórznicka. 2017. "Diastase Activity Retention and Physical Properties of Honey/Arabic Gum Mixtures After Spray Drying and Storage." International Journal of Food Engineering 13, no. 6: 1.
Ewa Jakubczyk; Ewa Gondek; Ewelina Tryzno. Application of novel acoustic measurement techniques for texture analysis of co-extruded snacks. LWT 2017, 75, 582 -589.
AMA StyleEwa Jakubczyk, Ewa Gondek, Ewelina Tryzno. Application of novel acoustic measurement techniques for texture analysis of co-extruded snacks. LWT. 2017; 75 ():582-589.
Chicago/Turabian StyleEwa Jakubczyk; Ewa Gondek; Ewelina Tryzno. 2017. "Application of novel acoustic measurement techniques for texture analysis of co-extruded snacks." LWT 75, no. : 582-589.
The aim of this work was to analyse the acoustic and mechanical properties of pulsed electric field treated solid-like plant tissue as exemplified by apple fruits. The electrical conductivity of the untreated and PEF treated samples was measured as well. Additionally, an attempt to use the acoustic emission as a tool to assess the electroporation efficiency was done. Subjecting the apple discs to PEF treatment resulted in altered mechanical, electrical and acoustic properties. The compressive force registered at 15% strain was reduced by the PEF application up to 72.7% in comparison to the intact material. The number of acoustic events obtained by the contact method was the most suitable acoustic emission descriptor among other ones to differentiate the PEF treated and intact materials. The results of experiment and especially the PCA point out that the acoustic emission measured by the contact method can be a useful tool to evaluate both the disintegration efficiency and texture changes caused by the PEF application.
Artur Wiktor; Ewa Gondek; Ewa Jakubczyk; Malgorzata Nowacka; Magdalena Dadan; Aleksandra Fijalkowska; Dorota Witrowa-Rajchert. Acoustic emission as a tool to assess the changes induced by pulsed electric field in apple tissue. Innovative Food Science & Emerging Technologies 2016, 37, 375 -383.
AMA StyleArtur Wiktor, Ewa Gondek, Ewa Jakubczyk, Malgorzata Nowacka, Magdalena Dadan, Aleksandra Fijalkowska, Dorota Witrowa-Rajchert. Acoustic emission as a tool to assess the changes induced by pulsed electric field in apple tissue. Innovative Food Science & Emerging Technologies. 2016; 37 ():375-383.
Chicago/Turabian StyleArtur Wiktor; Ewa Gondek; Ewa Jakubczyk; Malgorzata Nowacka; Magdalena Dadan; Aleksandra Fijalkowska; Dorota Witrowa-Rajchert. 2016. "Acoustic emission as a tool to assess the changes induced by pulsed electric field in apple tissue." Innovative Food Science & Emerging Technologies 37, no. : 375-383.
Ewa Jakubczyk; Martyna Linde; Ewa Gondek; Anna Kamińska-Dwórznicka; Katarzyna Samborska; Aleksandra Antoniuk. The effect of phytosterols addition on the textural properties of extruded crisp bread. Journal of Food Engineering 2015, 167, 156 -161.
AMA StyleEwa Jakubczyk, Martyna Linde, Ewa Gondek, Anna Kamińska-Dwórznicka, Katarzyna Samborska, Aleksandra Antoniuk. The effect of phytosterols addition on the textural properties of extruded crisp bread. Journal of Food Engineering. 2015; 167 ():156-161.
Chicago/Turabian StyleEwa Jakubczyk; Martyna Linde; Ewa Gondek; Anna Kamińska-Dwórznicka; Katarzyna Samborska; Aleksandra Antoniuk. 2015. "The effect of phytosterols addition on the textural properties of extruded crisp bread." Journal of Food Engineering 167, no. : 156-161.
Anna Kamińska-Dwórznicka; Magdalena Matusiak; Katarzyna Samborska; Dorota Witrowa-Rajchert; Ewa Gondek; Ewa Jakubczyk; Andrzej Antczak. The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet. Journal of Food Engineering 2015, 167, 162 -165.
AMA StyleAnna Kamińska-Dwórznicka, Magdalena Matusiak, Katarzyna Samborska, Dorota Witrowa-Rajchert, Ewa Gondek, Ewa Jakubczyk, Andrzej Antczak. The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet. Journal of Food Engineering. 2015; 167 ():162-165.
Chicago/Turabian StyleAnna Kamińska-Dwórznicka; Magdalena Matusiak; Katarzyna Samborska; Dorota Witrowa-Rajchert; Ewa Gondek; Ewa Jakubczyk; Andrzej Antczak. 2015. "The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet." Journal of Food Engineering 167, no. : 162-165.
A hyperspectral scatter imaging system was developed for the contactless acquisition of spatially resolved diffuse reflectance profiles for the optical characterization of turbid food products in the wavelength range from 500 to 960 nm. To investigate the potential of this concept sugar foams with different microstructures, but with similar chemical compositions, have been prepared by applying different mixing times to the same mixtures of sugar and albumin. Hyperspectral scatter images have been acquired from these samples and the absorption and reduced scattering coefficients have been derived from spatially resolved reflectance profiles based on the diffusion approximation of the radiative transfer equation describing the light propagation in turbid media. The estimated reduced scattering coefficients μs′ spectra clearly reflected the effect of the different mixing times on the foam microstructure. On the other hand, similar absorption coefficient spectra were observed, confirming the identical chemical composition of the sugar–albumin matrix. These results indicate that the hyperspectral scatter imaging technique has potential as a non-contact and rapid method for online quality control and process monitoring of foamed food products.status: publishe
Chyngyz Erkinbaev; Els Herremans; Nghia Nguyen Do Trong; Ewa Jakubczyk; Pieter Verboven; Bart Nicolai; Wouter Saeys. Contactless and non-destructive differentiation of microstructures of sugar foams by hyperspectral scatter imaging. Innovative Food Science & Emerging Technologies 2014, 24, 131 -137.
AMA StyleChyngyz Erkinbaev, Els Herremans, Nghia Nguyen Do Trong, Ewa Jakubczyk, Pieter Verboven, Bart Nicolai, Wouter Saeys. Contactless and non-destructive differentiation of microstructures of sugar foams by hyperspectral scatter imaging. Innovative Food Science & Emerging Technologies. 2014; 24 ():131-137.
Chicago/Turabian StyleChyngyz Erkinbaev; Els Herremans; Nghia Nguyen Do Trong; Ewa Jakubczyk; Pieter Verboven; Bart Nicolai; Wouter Saeys. 2014. "Contactless and non-destructive differentiation of microstructures of sugar foams by hyperspectral scatter imaging." Innovative Food Science & Emerging Technologies 24, no. : 131-137.
Hélène Chanvrier; Ewa Jakubczyk; Ewa Gondek; Jean-Claude Gumy. Insights into the texture of extruded cereals: Structure and acoustic properties. Innovative Food Science & Emerging Technologies 2014, 24, 61 -68.
AMA StyleHélène Chanvrier, Ewa Jakubczyk, Ewa Gondek, Jean-Claude Gumy. Insights into the texture of extruded cereals: Structure and acoustic properties. Innovative Food Science & Emerging Technologies. 2014; 24 ():61-68.
Chicago/Turabian StyleHélène Chanvrier; Ewa Jakubczyk; Ewa Gondek; Jean-Claude Gumy. 2014. "Insights into the texture of extruded cereals: Structure and acoustic properties." Innovative Food Science & Emerging Technologies 24, no. : 61-68.
The influence of adverse conditions of environment in the case of baby formulas, which are multiple mixtures, should be minimised. Water activity (a w) and moisture content, correlated through sorption isotherms, and glass transition temperature have been considered relevant parameters to describe food stability. The aim of the study was to analyse water activity and glass transition temperature as the function of water content for samples of baby formulas. Three types of baby formulas (mixture, agglomerate, coated agglomerate) were determined by sorption isotherms, DSC and MDSC. DSC curves of mixture, agglomerate and coated agglomerate did not show differences in shape and course. The glass transition temperature of powders stored at different water activities was measured and it decreased with the increase in moisture content, confirming the strong plasticising effect of water on this property. Critical water activities varied from 0.14 to 0.68 and critical moisture contents varied from 0.032 to 0.062 g g−1 powder.
Ewa Ostrowska-Ligęza; Ewa Jakubczyk; Agata Górska; Magdalena Wirkowska-Wojdyła; Joanna Bryś. The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas. Journal of Thermal Analysis and Calorimetry 2014, 118, 911 -918.
AMA StyleEwa Ostrowska-Ligęza, Ewa Jakubczyk, Agata Górska, Magdalena Wirkowska-Wojdyła, Joanna Bryś. The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas. Journal of Thermal Analysis and Calorimetry. 2014; 118 (2):911-918.
Chicago/Turabian StyleEwa Ostrowska-Ligęza; Ewa Jakubczyk; Agata Górska; Magdalena Wirkowska-Wojdyła; Joanna Bryś. 2014. "The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas." Journal of Thermal Analysis and Calorimetry 118, no. 2: 911-918.
The aim of this work was to describe the texture and structure of crisp bread obtained with different extrusion parameters. The texture of different crisp bread samples was evaluated using a combination of acoustic and mechanical tests. The advantage of this measurement setup is the feasibility of simultaneous registering of the forceedeformation characteristics, sounds (using an acoustic envelope detector coupled to the texture analyser with a microphone) as well as mechanical vibrations (registered using a piezoelectric sensor) generated during a penetration test. All analysed samples of bread were products with a crisp texture that emitted audible sounds with a significant intensity that could be registered with a microphone as well as with a contact method. Micro-CT cross-section images showed the highly porous structure of the crisp breads but variant 3 appeared to have thicker walls and larger cells than the other breads.status: publishe
Ewa Gondek; Ewa Jakubczyk; Els Herremans; Bert Verlinden; Maarten Hertog; Thomas Vandendriessche; Pieter Verboven; Aleksandra Antoniuk; Evi Bongaers; Pascal Estrade; Bart Nicolai. Acoustic, mechanical and microstructural properties of extruded crisp bread. Journal of Cereal Science 2013, 58, 132 -139.
AMA StyleEwa Gondek, Ewa Jakubczyk, Els Herremans, Bert Verlinden, Maarten Hertog, Thomas Vandendriessche, Pieter Verboven, Aleksandra Antoniuk, Evi Bongaers, Pascal Estrade, Bart Nicolai. Acoustic, mechanical and microstructural properties of extruded crisp bread. Journal of Cereal Science. 2013; 58 (1):132-139.
Chicago/Turabian StyleEwa Gondek; Ewa Jakubczyk; Els Herremans; Bert Verlinden; Maarten Hertog; Thomas Vandendriessche; Pieter Verboven; Aleksandra Antoniuk; Evi Bongaers; Pascal Estrade; Bart Nicolai. 2013. "Acoustic, mechanical and microstructural properties of extruded crisp bread." Journal of Cereal Science 58, no. 1: 132-139.
Proper control of the texture properties of aerated foods demands accurate measurement tools. Aerated sugar gels with identical composition but different microstructures were produced by applying different mixing times of 2, 4 and 8 min. Compression test and acoustic emission measurements were carried out to characterize the mechanical properties of these foams. Significant differences in deformation properties and number of acoustic events were found depending on the foaming time, indicating differences in texture. Microstructural attributes such as bubble size and bubble number distributions of the different foams were measured based on micro- and nano-CT and were found to differ between the foams. Additionally, time and spatially resolved diffuse spectroscopy were used to evaluate their optical properties. While, as expected for foams with the same chemical composition, the absorption properties were not significantly different, a relationship between scattering and microstructural properties was found. The results show that microstructural properties affect the texture of aerated foams. Moreover, the latter can be measured nondestructively using time and spatially resolved diffuse spectroscopy. Food aeration is one of the fastest growing unit operations in the food industry (Zúñiga & Aguilera, 2008, 2009). Proper design and control of the texture properties of aerated foods demand accurate measurement tools of microstructural features. Food microstructure is defined as the spatial arrangement of structural components of food and their interactions. Structural elements include water and oil droplets, gas cells, fat crystals, strands, granules, micelles and interfaces. Changes in the microstructure during storage and processing can be significant and affect the macroscopic appearance, quality and perception of food. Due to the microscopic complexity, straightforward methodologies that link quality to food microstructure do not exist today, as opposed to many engineering materials with a well ordered microstructure, for which the relationship with macroscopic properties can be easily understood based on fundamental physics. The only way forward is to develop methods that measure directly the microstructural properties of foods.
Els Herremans; Evi Bongaers; Pascal Estrade; Ewa Gondek; Maarten Hertog; Ewa Jakubczyk; Nghia Nguyen Do Trong; Anna Rizzolo; Wouter Saeys; Lorenzo Clemente Spinelli; Alessandro Torricelli; Maristella Vanoli; Pieter Verboven; Bart Nicolai. Microstructure–texture relationships of aerated sugar gels: Novel measurement techniques for analysis and control. Innovative Food Science & Emerging Technologies 2013, 18, 202 -211.
AMA StyleEls Herremans, Evi Bongaers, Pascal Estrade, Ewa Gondek, Maarten Hertog, Ewa Jakubczyk, Nghia Nguyen Do Trong, Anna Rizzolo, Wouter Saeys, Lorenzo Clemente Spinelli, Alessandro Torricelli, Maristella Vanoli, Pieter Verboven, Bart Nicolai. Microstructure–texture relationships of aerated sugar gels: Novel measurement techniques for analysis and control. Innovative Food Science & Emerging Technologies. 2013; 18 ():202-211.
Chicago/Turabian StyleEls Herremans; Evi Bongaers; Pascal Estrade; Ewa Gondek; Maarten Hertog; Ewa Jakubczyk; Nghia Nguyen Do Trong; Anna Rizzolo; Wouter Saeys; Lorenzo Clemente Spinelli; Alessandro Torricelli; Maristella Vanoli; Pieter Verboven; Bart Nicolai. 2013. "Microstructure–texture relationships of aerated sugar gels: Novel measurement techniques for analysis and control." Innovative Food Science & Emerging Technologies 18, no. : 202-211.
Food quality is critically determined by its microstructure and composition. These properties could be quantified noninvasively by means of optical properties (absorption and reduced scattering coefficients) of the food samples. In this research, a spatially-resolved spectroscopy setup based on a fiber-optic probe was developed for acquiring spatiallyresolved diffuse reflectance of three sugar foams with different designed microstructures in the range 500 - 1000 nm. A model for light propagation in turbid media based on diffusion approximation for solving the radiative transport equation was employed to derive optical properties (absorption and reduced scattering coefficients) of these foams. The accuracy of this light propagation model was validated on four liquid phantoms with known optical properties. The obtained results indicated that the optical properties estimation was successfully validated on these liquid phantoms. The estimated reduced scattering coefficients μs' of the foams clearly showed the effect of foaming time on their microstructures. The acquired absorption coefficients μa were also in good agreement with the designed ingredients of these sugar foams. The research results clearly support the potential of spatially-resolved spectroscopy for nondestructive food quality inspection and process monitoring in the food industry.
Nghia Nguyen Do Trong; Rodrigo Watte; Ben Aernouts; Eva Verhoelst; Mizuki Tsuta; Ewa Jakubczyk; Ewa Gondek; Pieter Verboven; Bart Nicolai; Wouter Saeys. Differentiation of microstructures of sugar foams by means of spatially resolved spectroscopy. Photonics Europe 2012, 843914 -843914-9.
AMA StyleNghia Nguyen Do Trong, Rodrigo Watte, Ben Aernouts, Eva Verhoelst, Mizuki Tsuta, Ewa Jakubczyk, Ewa Gondek, Pieter Verboven, Bart Nicolai, Wouter Saeys. Differentiation of microstructures of sugar foams by means of spatially resolved spectroscopy. Photonics Europe. 2012; ():843914-843914-9.
Chicago/Turabian StyleNghia Nguyen Do Trong; Rodrigo Watte; Ben Aernouts; Eva Verhoelst; Mizuki Tsuta; Ewa Jakubczyk; Ewa Gondek; Pieter Verboven; Bart Nicolai; Wouter Saeys. 2012. "Differentiation of microstructures of sugar foams by means of spatially resolved spectroscopy." Photonics Europe , no. : 843914-843914-9.
Ewa Jakubczyk; Ewa Ostrowska‐Ligeza; Ewa Gondek. Moisture sorption characteristics and glass transition temperature of apple puree powder. International Journal of Food Science & Technology 2010, 45, 2515 -2523.
AMA StyleEwa Jakubczyk, Ewa Ostrowska‐Ligeza, Ewa Gondek. Moisture sorption characteristics and glass transition temperature of apple puree powder. International Journal of Food Science & Technology. 2010; 45 (12):2515-2523.
Chicago/Turabian StyleEwa Jakubczyk; Ewa Ostrowska‐Ligeza; Ewa Gondek. 2010. "Moisture sorption characteristics and glass transition temperature of apple puree powder." International Journal of Food Science & Technology 45, no. 12: 2515-2523.
Ewa Jakubczyk; Keshavan Niranjan. Transient development of whipped cream properties. Journal of Food Engineering 2006, 77, 79 -83.
AMA StyleEwa Jakubczyk, Keshavan Niranjan. Transient development of whipped cream properties. Journal of Food Engineering. 2006; 77 (1):79-83.
Chicago/Turabian StyleEwa Jakubczyk; Keshavan Niranjan. 2006. "Transient development of whipped cream properties." Journal of Food Engineering 77, no. 1: 79-83.
The aim of this work was to determine the effect of temperature and water content on the mechanical properties of convection dried apples. Apples v. Idared were cut into slices and then air-dried at temperature in the range from 50 to 80 °C. Mechanical properties were measured by compression–relaxation test. Samples were investigated after drying and also after 5 weeks of storage over anhydrous calcium chloride at constant temperature. Analysis showed that the observed differences between compression–relaxation curves of apples dried at 50, 60 and 70 °C were not significant. Decreasing of water content caused an increase of force needed to compress dried apples. Drying at 80 °C affected the texture of dried apples much more in comparison to those obtained at lower hot air temperature. The use of suitable temperature and drying of apples to definite water content could be used to design the mechanical properties of the final product.
Piotr P. Lewicki; Ewa Jakubczyk. Effect of hot air temperature on mechanical properties of dried apples. Journal of Food Engineering 2004, 64, 307 -314.
AMA StylePiotr P. Lewicki, Ewa Jakubczyk. Effect of hot air temperature on mechanical properties of dried apples. Journal of Food Engineering. 2004; 64 (3):307-314.
Chicago/Turabian StylePiotr P. Lewicki; Ewa Jakubczyk. 2004. "Effect of hot air temperature on mechanical properties of dried apples." Journal of Food Engineering 64, no. 3: 307-314.