19 November 2004 A novel optical technique to characterize fiberization of textured vegetable proteins under high-moisture extrusion
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Proceedings Volume 5587, Nondestructive Sensing for Food Safety, Quality, and Natural Resources; (2004); doi: 10.1117/12.568195
Event: Optics East, 2004, Philadelphia, Pennsylvania, United States
Abstract
There have been great interests in using twin-screw extruders under high moisture conditions to produce textured vegetable proteins. Unlike the low moisture extrusion counterpart, a product extruded under high moisture can have well-defined fiber orientation and bears a strong resemblance to muscle meat. The textural properties of such extruded products are important for consumer acceptance. In this study, we developed a novel fluorescence polarization based technique that measures the fiber formation of extruded protein products. The experimental results using our new technique showed good agreements with results obtained from visual inspection and digital imaging of the dissected samples. The new technique provides an in vivo and noninvasive approach to characterize the fiber formation of textured vegetable proteins under high moisture extrusion. It has a potential to be used as a real time monitoring tool in food extrusion studies.
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Gang Yao, Keshun Liu, Fu-Hung Hsieh, "A novel optical technique to characterize fiberization of textured vegetable proteins under high-moisture extrusion", Proc. SPIE 5587, Nondestructive Sensing for Food Safety, Quality, and Natural Resources, (19 November 2004); doi: 10.1117/12.568195; https://doi.org/10.1117/12.568195
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KEYWORDS
Polarization

Proteins

Luminescence

Visualization

Digital imaging

Fiber characterization

Polarizers

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