Shibata, M., Sugiyama, J., Fujita, K., Kokawa, M., Hirano, Y., Matsuyama, S., Trivittayasil, V., Araki, T. 2018 Manufacturing condition effects on dynamic viscoelastic properties of high-amylose rice gel by high-speed shear treatment. ⇒ Waiting for publishing Food Science and Technology Research, 24(4), 739-746.
Manufacturing condition effects on dynamic viscoelastic properties of high-amylose rice gel by high-speed shear treatment
Effects of frozen storage and thawing conditions on physical properties of glutinous rice: (part 2) rheological measurement
Araki, T., Du, K., Ueno, S., Kono, S., Do, G., Maeda, T. 2018 Effects of frozen storage and thawing conditions on physical properties of glutinous rice: (part 2) rheological measurement. ⇒ J-Stage Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 35(3), 237-244. Abstract The effects of the freezing process and frozen storage periods on rheological parameters of freshly cooked and freeze-thawed glutinous rice have been investigated. Cooked glutinous rice (cv. Koganemochi) was frozen and stored in a household freezer at -20°C for 1, 5, 10, 30 and 60 days. After steaming and natural thawing processes, creep-recovery test (0.1N, small deformation), texture profile analysis (TPA) test (50% deformation) and the tensile testing (20N, 100% deformation) were performed on one-grain and block-shaped glutinous rice respectively by a rheometer, to measure the rheological parameters of the samples. One-grain samples showed more significant differences with freshly cooked rice in tensile testing, while blockshaped ones showed more in creep recovery tests. There were few significant differences in any fracture characteristics and viscoelastic properties between steaming and natural thawing methods for both block-shaped and one-grain samples in each storage period. The TPA results demonstrated …
Effects of frozen storage and thawing conditions on physical properties of glutinous rice: (part 1) ice crystal and color measurement
Araki, T., Du, K., Ueno, S., Kono, S., Do, G., Maeda, T. 2018 Effects of frozen storage and thawing conditions on physical properties of glutinous rice: (part 1) ice crystal and color measurement. ⇒ J-stage Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 35(3), 231-236. Abstract The effect of the freezing process and frozen storage periods on the microstructure of cooked glutinous rice has been investigated. Cooked glutinous rice (cv. Koganemochi) was frozen and stored in a household freezer (about -22 °C) during 1, 5, 10, 30 and 60-day storage periods. Its microstructure was observed by using fluorescence staining method and the morphology of ice crystals including equivalent diameter and number was analyzed. Colorimetric measurements were conducted after natural and steaming thawing on samples of each storage period. It was found that average equivalent diameter and number of ice crystals increased with storage period from 5 days, and recrystallization occurred in temperature fluctuation during freezing process and storage affected microstructure of glutinous rice. Moreover, by analyzing the distribution of ice crystals, it was found that most of them are under 10µm in each storage period. Frozen stored glutinous …
Baking and coloring characteristics for frozen pizza dough in a hot-air and superheated steam oven
Araki, T., Meng, L., Kono, S., Imamura, H., Ueno, S., Do, G., Maeda, T. 2018 Baking and coloring characteristics for frozen pizza dough in a hot-air and superheated steam oven. ⇒ J-Stage Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 35(3), 245-250. Abstract Pizza dough samples were frozen and stored at different temperature (-5̊C, -15̊C, -25̊C, -35̊C and -45̊C) and for different storage periods (1 day, 15 days, 25 days and 35 days) to measure the baking characteristics of the samples in a hot air (HA) and superheated steam (SHS) oven. Baked samples were employed for the measurement of surface color and moisture content. The moisture content of the samples frozen at -5̊C significantly decreased after 15 days of frozen storage. The surface color of the SHS-dried samples changed more drastically than that of HA-dried samples. Compared with HA, the SHS baking showed the potential to give the frozen pizza dough higher thawing rate, less baking time, and faster browning ability. The combined effect of initial condensation, crust thickness and water redistribution from crumbs to crusts might have played important roles in differentiating the HA- and SHS-baked samples. …
Sensory evaluation of frozen-thawed indigenous Philippine durian cultivars and its association to measured quality attributes
Tagubase, J. L., Palangga, Z., Liu, H., Araki, T., Ueno, S., Yoshie, Y. 2018 Sensory evaluation of frozen-thawed indigenous Philippine durian cultivars and its association to measured quality attributes. ⇒ J-Stage Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 35(3), 261-267. Abstract Five Philippine durian cultivars – Puyat, Duyaya, GD69, Native, Arancillo, were subjected to consumer intensity-ranking test with 50 durian consumers as panelists to determine the correlation between the experimental measured values and the consumers’ perceived intensity of the different durian quality attributes: color, texture, physicochemical properties, sugars, and organic acids content. Preference ranking test was also performed to identify the most preferred cultivar based on the five quality attributes evaluated. Results of the intensity ranking showed a good correlation between the experimental values and sensory perception on the color, texture, sweetness and overall flavor. Same trends in the degree of intensity were observed in the measurements, objective and sensory analysis. In the preference-ranking test, results revealed that Duyaya was the most preferred cultivars in terms of the color, while Arancillo was rated most preferred for the texture. In reference to the taste/flavor, the top choices were …
Effect of freezing and thawing on the quality of durian (Durio zibethinus Murray) pulp
Tagubase, J. L., Ueno, S., Yoshie, Y., and Araki, T. 2016. Effect of freezing and thawing on the quality of durian (Durio zibethinus Murray) pulp ⇒_pdf ⇒J-STAGE Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers 33: 267-272. （査読有） Summary The effect of freezing, and iced and hot water thawing on the quality of durian pulp was investigated. Mature durian pulp was removed with seeds, vacuum-packed, and frozen at -20°C. Thawing in iced water (~0°C) and hot water (~90°C) was then applied and the quality of the pulp was assessed based on physicochemical properties (pH, moisture content, soluble solids concentration (SSC), color, sugar content (sucrose, glucose, and fructose), and organic acid content (succinic acid and citric acid ), texture and smell profile. Overall, the freezing and thawing conditions, particularly the hot water thawing, posed an effect to the moisture content, color, and smell profile of the durian pulp. A significant increase in the moisture content, as well as a decrease in the color brightness was observed. Furthermore, the hot water-thawing process also induced slight variation to the smell attribute and strength of the entirety of smell. Although the …
ANN modeling for optimum storage condition based on viscoelastic characteristics and sensory evaluation of frozen cooked rice
Kono, S., Kawamura, I., Yamagami, S., Araki, T., and Sagara, Y. 2016. ANN modeling for optimum storage condition based on viscoelastic characteristics and sensory evaluation of frozen cooked rice. ⇒ScienceDirect ⇒ResearchGate International Journal of Refrigeration 65: 218-227.（査読有） Highlights • Optimum frozen conditions of cooked rice have been predicted by ANN. • Tensipresser was a useful tool for predicting the scores for textural evaluation. • Deterioration of cooked rice attributed to the change of viscoelasticity. • Storage conditions affected the measured values of hardness and adhesiveness • Viscoelastic deteriorations also depended on the thawing methods. Abstract The optimum frozen condition of cooked rice has been predicted by artificial neural network (ANN) based on the data obtained from sensory evaluations as well as viscoelastic measurements. Cooked rice was frozen and stored at −5, −15, and −45 °C for 0, 10, 30, 60 and 90 days. Then, after the samples were thawed by natural convection air at room temperature or microwave heating, the viscoelastic parameters were measured with the Tensipresser and sensory scores were evaluated by a 7-point scale. The sensory scores were predicted with high accuracy from the viscoelastic parameters by ANN models. In addition, the ANN model …
Coupled stepwise PLS-VIP and ANN modeling for identifying and ranking aroma components conforming palatability of cheddar cheese
Morita, A., Araki, T., Ikegami, S., Okaue, M., Sumi, M., Ueda, R., and Sagara, Y. 2015. Coupled stepwise PLS-VIP and ANN modeling for identifying and ranking aroma components conforming palatability of cheddar cheese ⇒_pdf ⇒CiNii ⇒J-STAGE Food Science and Technology Research 21: 175-186. （査読有） Abstract A consumer-oriented methodological approach for the quality evaluation of Cheddar cheese as a typical fermented food was developed. Datasets were obtained from gas chromatography/olfactometry (GC/O) analysis and sensory evaluation of 10 Cheddar cheese samples. The GC/O analysis identified 43 aroma components under the categories of 14 aroma descriptors. Consumer evaluation of palatability was performed by 59 housewives. Factor analysis of the GC/O data identified aroma descriptors that have positive or negative correlations with palatability scores. Twelve aroma components were prioritized using stepwise partial least-squares regression with variable importance in projection (PLS-VIP). An artificial neural network (ANN) model was constructed to demonstrate the nonlinear relationships among the raw GC/O data of the samples and the palatability scores. Coupling stepwise PLS-VIP and ANN resulted in successful identification and ranking of aroma components contributing to the palatability of Cheddar cheese, and in modeling their nonlinear relationships.
Three-dimensional measurement of ice crystals in frozen materials by near-infrared imaging spectroscopy
Gabsoo Do, Tetsuya Araki, Yeonghwan Bae, Ko Ishikura & Yasuyuki Sagara, 2015. Three-dimensional measurement of ice crystals in frozen materials by near-infrared imaging spectroscopy ⇒Taylor & Francis Online Drying Technology vol. 33 issue 13: 1614-1620. （査読有） Abstract A novel technique was developed to recognize ice crystals in biological materials and to analyze their three-dimensional morphology using a Cryogenic Micro-Slicer Spectral Imaging System with a micro-slicer unit and a near-infrared spectral imaging unit. Consecutive cross-sections of a frozen sample were exposed by the multi-slicing operations with a minimum thickness of 1 µm, and their images were taken by the imaging unit. Spectroscopic analysis using a near-infrared spectrum meter showed an absorption peak at 1460 nm for pure water. Based on the observations of the absorption band of ice crystals in the wavelength range of 1450–1570 nm and its peak at 1495 nm, a commodity-type bandpass filter with a central wavelength of 1500 nm was adopted to identify ice crystals in near-infrared images. The absorption peak of water exhibited a tendency to move toward longer wavelengths with decreasing sample temperature from 25 °C to −15 °C. The filtered images of ice crystals in frozen …
Optimum storage temperature of frozen cooked rice predicted by ice crystal measurement, sensory evaluation and artificial neural network
Kono, S., Kawamura, I., Yamagami, S., Araki, T., and Sagara, Y. 2015. Optimum storage temperature of frozen cooked rice predicted by ice crystal measurement, sensory evaluation and artificial neural network. ⇒ScienceDirect ⇒ResearchGate International Journal of Refrigeration 56: 165-172. （査読有） Highlights • A fluorescence staining method was used for the measurement of ice crystals. • Freezing and storage temperatures significantly affected the ice crystal morphology. • The ice crystal size varied inversely with the palatability scores. • The model provides a useful methodology to identify the quality of frozen cooked rice. Abstract Optimum temperature conditions of frozen cooked rice during storage have been predicted by artificial neural network (ANN) using the dataset of ice crystal measurement and sensory evaluation. Cooked rice samples were frozen and preserved at −5, −15, −30, and −45 °C for 1, 5, 10, 30 and 90 days. Then the cross-sectional images of the samples were captured using a fluorescence staining method to measure the equivalent diameters of ice crystals in the samples. Textural and sensory attributes of the samples thawed by microwave heating and air at room temperature were evaluated by 690 consumer panelists. The equivalent diameters of ice crystals were …