| 1. |
- Janestad, H, et al.
(författare)
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Modelling of dynamic flavour properties with ordinary differential equations
- 2000
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 11:4, s. 323-329
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Tidskriftsartikel (refereegranskat)abstract
- The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as 'intensity maximum' and 'area under the curve'. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model.
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| 2. |
- Wendin, Karin, 1963-, et al.
(författare)
-
Modelling and analysis of dynamic sensory data
- 2003
-
Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 14:8, s. 663-671
-
Tidskriftsartikel (refereegranskat)abstract
- Time intensity (TI) data from earlier reported studies on cream cheese and salad dressing were used to develop models based on both polynomials and ordinary differential equations (ODE) that can be used to describe and interpret TI-data. Polynomials were thus fitted to experimental data. By taking the first and second derivatives of the polynomials one gets new polynomials that express how the perceived intensity changes with time. By integrating the original polynomial one gets a new polynomial that expresses how the classical TI-parameter "Area Under the Curve" is accumulated with time. Graphical display of all these types of polynomials gives an immediate and easily interpretable impression of the influence of different experimental factors on the time dependent perception. In the ODE models experimental factors, both formula and process conditions, were taken into account. Thus it was possible to develop equations that can be used for prediction of TI-curves for intermediate experimental settings.
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| 3. |
- Janestad, Hans, et al.
(författare)
-
Modelling of dynamic flavour properties with ordinary differential equations
- 2000
-
Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 11:4, s. 323-329
-
Tidskriftsartikel (refereegranskat)abstract
- The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as 'intensity maximum' and 'area under the curve'. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model. © 2000 Elsevier Science Ltd.
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| 4. |
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| 5. |
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| 6. |
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| 7. |
- Thorvaldsson, K., et al.
(författare)
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A model for simultaneous heat, water and vapour diffusion.
- 1999
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Ingår i: Journal of Food Engineering. - 0260-8774 .- 1873-5770. ; 40:3, s. 167-172
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Tidskriftsartikel (refereegranskat)abstract
- A model for simultaneous heat, water and vapour diffusion was developed to use for prediction of the diffusion of water inside foods during heat processing. The model is based on Fourier's and Fick's Laws. The diffusion of liquid water is separated from the diffusion of water vapour. The model was evaluated in a drying process. Slabs of bread crumbs, 12×12×2 cm3 in size, were dried in a conventional oven at 210 °C and the local water content and temperatures were measured during the drying in the centre, halfway to the centre and at the surface. From the measurements, the diffusion coefficient as a function of temperature and concentration and several other material parameters were estimated. The results show that the measured water content slowly increases in the centre of the sample. During the increase, the temperature remains on a plateau. When the centre starts to dry the temperature increases. Halfway to the centre the water content also increases slightly before it starts to dry out, while the surface starts drying immediately. The simulated water content levels and temperatures conform well to the experimental values and show that the evaporation and condensation model describes well the diffusion mechanisms in a porous food.
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| 8. |
- Wendin, Karin, et al.
(författare)
-
Modelling and analysis of dynamic sensory data
- 2003
-
Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 14:8, s. 663-671
-
Tidskriftsartikel (refereegranskat)abstract
- Time intensity (TI) data from earlier reported studies on cream cheese and salad dressing were used to develop models based on both polynomials and ordinary differential equations (ODE) that can be used to describe and interpret TI-data. Polynomials were thus fitted to experimental data. By taking the first and second derivatives of the polynomials one gets new polynomials that express how the perceived intensity changes with time. By integrating the original polynomial one gets a new polynomial that expresses how the classical TI-parameter "Area Under the Curve" is accumulated with time. Graphical display of all these types of polynomials gives an immediate and easily interpretable impression of the influence of different experimental factors on the time dependent perception. In the ODE models experimental factors, both formula and process conditions, were taken into account. Thus it was possible to develop equations that can be used for prediction of TI-curves for intermediate experimental settings. © 2003 Elsevier Ltd. All rights reserved.
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