Mixing-Performance Evaluation of a Multiple Dilution Microfluidic Chip for a Human Serum Dilution Process

This paper is aimed to propose a numerically designed multiple dilution microfluidic chip that can simultaneously deliver several serum dilutions in parallel. The passive mixing scheme is selected for dilution and achieved by the serpentine mixing channel in which Dean vortices are induced to increase the contact area and time for better diffusion. The mixing performance at the exit of this dilution chip is numerically evaluated using five commonly-used mixing indices with the goal that the homogeneity of the mixture over the exit cross-sectional area of the mixing channel must be greater than 93.319% to fulfill the six-sigma quality control

Energy thermal management in commercial bread-baking using a multi-objective optimisation framework

In response to increasing energy costs and legislative requirements energy efficient high-speed air impingement jet baking systems are now being developed. In this paper, a multi-objective optimisation framework for oven designs is presented which uses experimentally verified heat transfer correlations and high fidelity Computational Fluid Dynamics (CFD) analyses to identify optimal combinations of design features which maximise desirable characteristics such as temperature uniformity in the oven and overall energy efficiency of baking. A surrogate-assisted multi-objective optimisation framework is proposed and used to explore a range of practical oven designs, providing information on overall temperature uniformity within the oven together with ensuing energy usage and potential savings

By-product of Tropical Vermicelli Waste as a Novel Alternative Feedstuff in Broiler Diets

Two experiments were conducted to determine physical and chemical properties of vermicelli waste (VW) and effect of VW inclusion levels on growth performance of broilers. In experiment 1, VW samples were randomly collected from vermicelli industry in Thailand to analyze nutritional composition. Vermicelli waste contained 9.96% moisture, 12.06% CP, 32.30% crude fiber (CF), and 0.57% ether extract (EE), as DM basis. The ratio of insoluble:soluble non-starch polysaccharide (NSP) was 43.4:8.9. A total of 120 chicks (6 pens per treatment and 10 chicks per pen) were fed a corn-soybean meal-based diet or 20% VW substituted diet to determine the apparent metabolizable energy corrected for nitrogen retention (AMEn) of VW. The AMEn of VW was 1,844.7±130.71 kcal/kg. In experiment 2, a total of 1,200 chicks were randomly allotted to 1 of 4 dietary treatments for 42-d growth assay. There were 300 chicks with 6 pens per treatment and 50 chicks per pen. The dietary treatments contained 0%, 5%, 10%, or 15% VW, respectively. All diets were formulated to be isocaloric and isonitrogenous. From 0 to 18 d of age chicks fed VW diets had higher (p<0.001) feed conversion ratio (FCR) compared with those fed the control diet. No difference was observed during grower and finisher phase (19 to 42 d). Chicks fed VW diets had lower relative weight of abdominal fat (p<0.001) but higher relative weight of gizzard (p<0.05) than those of chicks fed the control diet. Increasing VW inclusion levels increased ileal digesta viscosity (p<0.05) and intestinal villus height of chicks (p< 0.001). For apparent total tract digestibility assay, there were 4 metabolic cages of 6 chicks that were fed experimental treatment diets (the same as in the growth assay) in a 10-d total excreta collection. Increasing VW inclusion levels linearly decreased (p<0.05) apparent total tract digestibility of DM and CF

Understanding the effect of emulsifiers on bread aeration during breadmaking

[EN] BACKGROUNDMuch research has been done to explain the action of emulsifiers during breadmaking, but there is still plenty unknown to elucidate their functionality despite their diverse chemical structure. The aim of the present study was to provide some light on the role of emulsifiers on air incorporation into the dough and gas bubbles progress during baking and their relationship with bread features. Emulsifiers like diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), distilled monoglyceride (DMG-45 and DMG-75), lecithin and polyglycerol esters of fatty acids (PGEF) were tested in very hydrated doughs. RESULTSEmulsifiers increase the maximum dough volume during proofing. Emulsifiers increase the number of bubbles incorporated during mixing, observing higher number of bubbles, particularly with PGEF. Major changes in dough occurred at 70K when bubble size augmented, becoming more heterogeneous. DMG-75 produced the biggest bubbles. As a consequence, emulsifiers tend to increase the number of gas cells with lower size in the bread crumb, but led to greater crumb firmness, which suggested different interactions between emulsifiers and gluten, affecting protein polymerization during baking. CONCLUSIONThe progress of the bubbles during baking allowed the differentiation of emulsifiers, which could explain their performance in breadmaking. (c) 2018 Society of Chemical IndustryAuthors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo 2017/189).Garzon, R.; Hernando Hernando, MI.; Llorca Martínez, ME.; Molina Rosell, MC. (2018). Understanding the effect of emulsifiers on bread aeration during breadmaking. Journal of the Science of Food and Agriculture. 98(14):5494-5502. https://doi.org/10.1002/jsfa.9094S549455029814Rosell, C. M., & Garzon, R. (2015). Chemical Composition of Bakery Products. Handbook of Food Chemistry, 191-224. doi:10.1007/978-3-642-36605-5_22Chin, N. L., & Campbell, G. M. (2005). Dough aeration and rheology: Part 1. Effects of mixing speed and headspace pressure on mechanical development of bread dough. Journal of the Science of Food and Agriculture, 85(13), 2184-2193. doi:10.1002/jsfa.2236Trinh, L., Lowe, T., Campbell, G. M., Withers, P. J., & Martin, P. J. (2015). Effect of sugar on bread dough aeration during mixing. Journal of Food Engineering, 150, 9-18. doi:10.1016/j.jfoodeng.2014.10.020Peighambardoust, S. H., Fallah, E., Hamer, R. J., & van der Goot, A. J. (2010). Aeration of bread dough influenced by different way of processing. Journal of Cereal Science, 51(1), 89-95. doi:10.1016/j.jcs.2009.10.002Chin, N. L., Campbell, G. M., & Thompson, F. (2005). Characterisation of bread doughs with different densities, salt contents and water levels using microwave power transmission measurements. Journal of Food Engineering, 70(2), 211-217. doi:10.1016/j.jfoodeng.2004.09.024Mehta, K. L., Scanlon, M. G., Sapirstein, H. D., & Page, J. H. (2009). Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough. Journal of Food Science, 74(9), E455-E461. doi:10.1111/j.1750-3841.2009.01346.xBellido, G. G., Scanlon, M. G., & Page, J. H. (2009). Measurement of dough specific volume in chemically leavened dough systems. Journal of Cereal Science, 49(2), 212-218. doi:10.1016/j.jcs.2008.10.002Moayedallaie, S., Mirzaei, M., & Paterson, J. (2010). Bread improvers: Comparison of a range of lipases with a traditional emulsifier. Food Chemistry, 122(3), 495-499. doi:10.1016/j.foodchem.2009.10.033Van Steertegem, B., Pareyt, B., Brijs, K., & Delcour, J. A. (2013). Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough. Food Chemistry, 141(4), 4179-4185. doi:10.1016/j.foodchem.2013.07.017Gómez, A. V., Buchner, D., Tadini, C. C., Añón, M. C., & Puppo, M. C. (2012). Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread. Food and Bioprocess Technology, 6(5), 1228-1239. doi:10.1007/s11947-011-0772-7Aamodt, A., Magnus, E. M., & FAERGESTAD, E. M. (2003). Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics. Journal of Food Science, 68(7), 2201-2210. doi:10.1111/j.1365-2621.2003.tb05747.xFarvili, N., Walker, C. E., & Qarooni, J. (1995). Effects of Emulsifiers on Pita Bread Quality. Journal of Cereal Science, 21(3), 301-308. doi:10.1006/jcrs.1995.0033Gómez, M., del Real, S., Rosell, C. M., Ronda, F., Blanco, C. A., & Caballero., P. A. (2004). Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality. European Food Research and Technology, 219(2), 145-150. doi:10.1007/s00217-004-0937-yRavi, R., Manohar, R. S., & Rao, P. H. (2000). Influence of additives on the rheological characteristics and baking quality of wheat flours. European Food Research and Technology, 210(3), 202-208. doi:10.1007/pl00005512Rodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zGarzón, R., Rosell, C. M., Malvar, R. A., & Revilla, P. (2017). Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance. International Journal of Food Science & Technology, 52(4), 1000-1008. doi:10.1111/ijfs.13364Gómez, A. V., Ferrer, E., Añón, M. C., & Puppo, M. C. (2012). Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems. Food Research International, 46(1), 62-68. doi:10.1016/j.foodres.2011.12.007Ferrer, E. G., Gómez, A. V., Añón, M. C., & Puppo, M. C. (2011). Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 79(1), 278-281. doi:10.1016/j.saa.2011.02.022Turbin-Orger, A., Boller, E., Chaunier, L., Chiron, H., Della Valle, G., & Réguerre, A.-L. (2012). Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography. Journal of Cereal Science, 56(3), 676-683. doi:10.1016/j.jcs.2012.08.008Babin, P., Della Valle, G., Chiron, H., Cloetens, P., Hoszowska, J., Pernot, P., … Dendievel, R. (2006). Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking. Journal of Cereal Science, 43(3), 393-397. doi:10.1016/j.jcs.2005.12.002Kokelaar, J. J., Garritsen, J. A., & Prins, A. (1995). Surface rheological properties of sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric esters of mono (and di) glyceride (DATEM) surfactants after a mechanical surface treatment in relation to their bread improving abilities. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 95(1), 69-77. doi:10.1016/0927-7757(94)03009-oChakrabarti-Bell, S., Wang, S., & Siddique, K. H. M. (2014). Flour quality and disproportionation of bubbles in bread doughs. Food Research International, 64, 587-597. doi:10.1016/j.foodres.2014.07.025McClements, D. J. (2015). Food Emulsions. doi:10.1201/b18868AZIZI, M. H., & RAO, G. V. (2005). Effect of Surfactant Gels on Dough Rheological Characteristics and Quality of Bread. Critical Reviews in Food Science and Nutrition, 44(7-8), 545-552. doi:10.1080/10408690490489288Gomes-Ruffi, C. R., Cunha, R. H. da, Almeida, E. L., Chang, Y. K., & Steel, C. J. (2012). Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage. LWT, 49(1), 96-101. doi:10.1016/j.lwt.2012.04.014Upadhyay, R., Ghosal, D., & Mehra, A. (2012). Characterization of bread dough: Rheological properties and microstructure. Journal of Food Engineering, 109(1), 104-113. doi:10.1016/j.jfoodeng.2011.09.02

Taguchi-generalized regression neural network micro-screening for physical and sensory characteristics of bread

Generalized regression neural networks (GRNN) may act as crowdsourcing cognitive agents to screen small, dense and complex datasets. The concurrent screening and optimization of several complex physical and sensory traits of bread is developed using a structured Taguchi-type micro-mining technique. A novel product outlook is offered to industrial operations to cover separate aspects of smart product design, engineering and marketing. Four controlling factors were selected to be modulated directly on a modern production line: 1) the dough weight, 2) the proofing time, 3) the baking time, and 4) the oven zone temperatures. Concentrated experimental recipes were programmed using the Taguchi-type L9(34) OA-sampler to detect potentially non-linear multi-response tendencies. The fused behavior of the master-ranked bread characteristics behavior was smart sampled with GRNN-crowdsourcing and robust analysis. It was found that the combination of the oven zone temperatures to play a highly influential role in all investigated scenarios. Moreover, the oven zone temperatures and the dough weight appeared to be instrumental when attempting to synchronously adjusting all four physical characteristics. The optimal oven-zone temperature setting for concurrent screening-and-optimization was found to be 270–240 °C. The optimized (median) responses for loaf weight, moisture, height, width, color, flavor, crumb structure, softness, and elasticity are: 782 g, 34.8 %, 9.36 cm, 10.41 cm, 6.6, 7.2, 7.6, 7.3, and 7.0, respectively. Keywords: Industrial engineering, Food scienc

Modelling and optimisation of an industrial bread baking oven

In bread-making, the baking process is one of the key steps to produce the final product quality attributes including texture, color and flavor, as a result of several thermal reactions such as non-enzymatic browning reaction, starch gelatinisation and protein denaturation. These thermal reactions are dominated by heat and mass transfer mechanisms inside an oven chamber as well as inside the dough pieces. In this study, an industrial baking process was divided into 4 zones. Experiments were conducted, and mathematical models were developed to account for the heat and mass contribution as well as their consequent impacts on the product qualities. Monitoring systems were developed and installed inside an industrial oven to evaluate oven performance, including temperature profile and airflow pattern. Many other tests and experiments were conducted and results given in some detail. To deal with the complexity of a continuous baking process, a three dimensional transient-state CFD model with moving grids was established to account for the effect of oven load on heat transfer in the oven chamber. The dynamic response of the travelling tin temperature profiles could be predicted in accordance with a change in the oven load. The modelled tin temperature profiles showed a good agreement with the measured tin temperature profiles from the actual industrial baking process. Finally, the three-dimensional CFD model could provide guidance in manipulating the oven condition to achieve the optimum temperature profile in the industrial travelling-tray baking oven

Design for Bread Baking Temperature Profile Using Neutral Network Modelling Approach

ABSTRACT Various neural network models were developed to establish the relationship between tin temperature profiles and bread quality. The best model was composed of 6 input neurons, 6 first hidden layer neurons, 4 second hidden layer neurons and 4 output neurons with Log-sigmoid transfer functions. During verification, the correlation coefficient and mean square error were 0.9356 and 53.9229 respectively. To produce sandwich bread with various levels of crust color and weight loss, the best neural network model was used to design the tin temperature profiles for 4 baking zones. To obtain the same crust color and weight loss, the amount of increased tin temperatures for shorter baking time could be estimated. However the pattern of tin temperature profiles was not significantly changed. In contrast, the pattern of tin temperature profiles required for producing light crust color (L-values of 55, 65 and 55) and dark crust color (L-values of 50, 55 and 50) was significantly different. Therefore the neural network model presented the potential to assist industry with designing the baking profile to obtain the desire crust color pattern with shorter baking time and less weight loss

Hybrid neural modeling of the electrical conductivity property of recombined milk

10.1081/JFP-120015593International Journal of Food Properties5149-61IJFP

Manufacture

10.1002/9780470277553.ch17Bakery Products: Science and Technology301-31

Instrumentation, Sensor Design and Selection

10.1002/9781444398274.ch8Handbook of Food Process Design190-21