Papers by Hosahalli Ramaswamy
Foods
The paper demonstrates a low-cost rice quality assessment system based on image processing and ma... more The paper demonstrates a low-cost rice quality assessment system based on image processing and machine learning (ML) algorithms. A Raspberry-Pi based image acquisition module was developed to extract the structural and geometric features from 3081 images of eight different varieties of rice grains. Based on features such as perimeter, area, solidity, roundness, compactness, and shape factor, an automatic identification system is developed to segment the grains based on their types and classify them by using seven machine learning algorithms. These ML models are trained using the images and are compared using different ML models. ROC curves are plotted for each model for quantitative analysis to assess the model’s performance. It is concluded that the random forest classifier presents an accuracy of 77 percent and is the best-performing model for the classification of rice varieties. Furthermore, the same algorithm is efficiently employed to determine the price of adulterated rice sa...
Food Research International
Agricultural Engineering International: The CIGR Journal, 2020
This study was focused on investigating the use of pulsed ultrasound-assisted osmotic dehydration... more This study was focused on investigating the use of pulsed ultrasound-assisted osmotic dehydration (UAOD) for enhancing the infusion of phenolic compounds extracted from grape pomace (GPx) to Aloe vera ( Aloe barbadensis Miller,) gel (AVG) using response surface methodology (RSM) and produce a dehydrated product with high antioxidant content. Fresh AVG were initially immersed in a sucrose solution of 50° B with three levels of GPx (10, 20, and 30 v/v) and subjected to pulsed ultrasound (US) treatment with a probe of 2 cm diameter, two levels of ultrasound amplitude (UA) (50 and 100%), and three ultrasound treatment times (UT) (30, 135 and 210 min). The pulsed on and off times were set at 15 and 1 min, respectively. A multiple regression analysis was carried out to develop second-order polynomial models with high coefficients of determination value ( R 2 > 0.81). The optimal conditions were obtained using the Design Expert software. The best condition obtained for the UAOD optimi...
Emulsion coatings were formulated and films were developed using tragacanth gum as the basic stru... more Emulsion coatings were formulated and films were developed using tragacanth gum as the basic structural component. Preliminary experiments were carried out to determine the proper concentration of tragacanth gum, lipid and plasticizers in the film. The effects of tragacanth gum, oil and glycerol concentration on water vapor permeability (WVP), mechanical properties and opacity (OP) of the films were evaluated using the response surface methodology.WVP increased by tragacanth and glycerol concentration and was decreased by oil concentration. Increasing the amount of tragacanth gumand decreasing the glycerol and oil concentration increased tensile strength (TS) while elongation at break (EB) increased by increasing both tragacanth and glycerol concentration and decreased by increasing oil concentration. Oil was the most influential factor that affected opacity, which increased with increasing oil concentration. Models developed forWVP, EB, TS and OP had high coefficient ofmultiple det...
Journal of Food Process Engineering, 2021
Transactions of the ASABE, 2021
HighlightsFTC-4 treated brown rice showed better protein digestibility.BR-AAS was used to evaluat... more HighlightsFTC-4 treated brown rice showed better protein digestibility.BR-AAS was used to evaluate the nutritive value of released free amino acids.G24P treated brown rice is recommended to supplement amino acid intake in a daily diet.. The objective of this study was to evaluate the in vitro protein digestibility of brown rice (BR) after high-pressure (HP), freeze-thaw cycle (FTC), and germination-parboiling (GP) treatments. Four-cycle freeze-thaw (FTC-4) treatment enhanced digestibility, and all treated BR released more essential and total amino acids after digestion. To evaluate the nutritive value of free amino acids released after digestion (on the premise of the same intake of BR products), a BR amino acid score (BR-AAS) was used, based on the patterns of protein digestibility-corrected amino acid scores with modifications. Results suggested that BR treated with 24 h of germination followed by 10 min of parboiling (G24P) was a better choice for supplementing amino acid intake ...
Trends in Food Science & Technology, 2021
Innovative Food Science & Emerging Technologies, 2021
Abstract Paneer, a product of India similar to cottage cheese, was prepared from cow's milk h... more Abstract Paneer, a product of India similar to cottage cheese, was prepared from cow's milk heat-treated (90 °C/5 min) (HTMP) or high-pressure (HP) treated (500 MPa/15 min) (HPPMP) for achieving pasteurization. HTMP and HPPMP paneer samples were HP treated (500 MPa for 15 min) again after vacuum packaging to get HTMP/HPP and HPPMP/HPP samples, respectively. The third set of samples were obtained by dipping HTMP and HPPMP paneer samples in 2% lactic acid solution and then subjecting them to the same HP treatment and stamped as HTMP/LA/HPP and HPPMP/LA/HPP, respectively. All six types of vacuum-packed paneer were studied for changes in moisture, acidity, pH, color, texture, and microbiological quality during storage at 5 ± 1 °C and 25 ± 1 °C. High-pressure treatment of milk increased the yield of paneer significantly (P
Transactions of the ASABE, 2020
HighlightsHigh-pressure densification (HPD) resulted in more than 100% increase in the density of... more HighlightsHigh-pressure densification (HPD) resulted in more than 100% increase in the density of poplar wood.Density of wood during HPD treatment was up to 300% and 100% higher than observed before and after HPD.A method was developed to measure elastic recovery in the radial and tangential directions under HPD.. Plastic and elastic strains of poplar wood in the radial and tangential directions were investigated after high-pressure densification (HPD) using a special method that detected the elastic strain. There was a large difference in plastic and elastic strains obtained in compressed wood between the radial and tangential directions. The maximum total strain in the radial and tangential directions reached 26.9% and 66.9%, respectively, when compressed at 150 MPa for 300 s. Longer holding time (300 s) increased the plastic strain, by reducing the elastic strain, when the applied pressure was lower than 60 MPa. In addition, a large difference in compressed wood density prevailed...
Transactions of the ASABE, 2018
. The goal of this study was to investigate the effects of high-pressure (HP) treatment on the me... more . The goal of this study was to investigate the effects of high-pressure (HP) treatment on the mechanical performance properties of Paulownia ( spp.) wood boards. The boards were HP treated at selected pressures (20, 40, 60, 80, and 100 MPa) for 30 s. A special vacuum-packing technique that sandwiched the test boards between two steel plates was used for the HP treatment to prevent board distortion. Thickness, density, vertical density profile (VDP), cell wall percentage (VC), porosity percentage (VH), surface roughness, hardness, and abrasion resistance were evaluated to assess the performance properties of the treated and untreated boards. HP treatment resulted in 45.7% to 60.0% reduction in thickness of the boards, while it increased the density by 88% to 170%. The VDP of densified boards was distributed uniformly, and core densities were only slightly higher than surface densities. HP treatment made the Paulownia board surfaces much smoother, and three roughness parameters were reduced with increasing treatment pressure level. Hardness values of the boards were improved by 84% to 173%. The mass loss values of HP treated wood samples in abrasion tests were significantly reduced by 40.7% to 75.0%. The results of this study demonstrate that HP treatment is a useful method to improve the end-use properties of low-density wood like Paulownia. Keywords: Abrasion resistance, Hardness, High-pressure densification, Paulownia wood boards, Vertical density profile, Surface roughness.
Transactions of the ASABE, 2019
Dyeing of poplar wood through high-pressure (HP) processing was evaluated at different pressure l... more Dyeing of poplar wood through high-pressure (HP) processing was evaluated at different pressure levels (40 to 130 MPa) and compared with conventional hot dip treatment. Dyeing performance was evaluated based on external surface color, fractal color dimension, dye uptake, internal color, elemental composition, and subsequent ultraviolet aging of the wood. The internal microstructure of the treated wood was also examined by scanning electron microscopy (SEM). Results showed that the external surface color difference and change in brightness were significantly greater with HP treatment than with hot dip treatment. The hue angle of HP treated wood surfaces was 1.27 to 4.01 higher and the fractal color dimension was significantly (p < 0.05) lower than that of hot dip treated wood, demonstrating more intense and more uniform distribution of color with HP treatment. The internal color of HP treated wood was also more evenly distributed and more intense, while the hot dip treated wood had no internal dye uptake (zero penetration). SEM analysis showed that the wood structure was damaged by HP treatment, which allowed the dye solution to penetrate into the wood more easily. Among the different pressure levels, the higher pressures resulted in better dyeing performance; however, considering the treatment cost, time, and energy efficiency, 100 MPa treatment may be more economical.
Journal of Food Science and Technology, 2019
The aqueous extract of pomegranate (Punica granatum L.) peel compounds was freeze-dried (FDPOPx) ... more The aqueous extract of pomegranate (Punica granatum L.) peel compounds was freeze-dried (FDPOPx) and encapsulated using two wall forming components at two concentrations (maltodextrin: MDX and b-cyclodextrin: bCDX; 5 and 10%) with a mass ratio of 1:5 (extract/ wall material). Different properties of the encapsulated powders (bioactive components, physicochemical and morphological properties) and storage stability of prepared microcapsules were evaluated during 42 days of storage at a different relative humidity (52 and 75%) and temperatures (4 and 25°C). Encapsulated powder with bCDX-10% had the highest total phenolic compounds (TPC: 58.78 mg GA/g) and antioxidant capacity [FRAP: 1414.76 lmol Fe 2? /g and DPPH assay (RSA): 77.83%] among other wall materials. The amounts of TPC and their antioxidant capacity decreased during the 42 days of storage. However, the highest TPC was observed in the freeze-dried MDX-10% % encapsulated powder at 4°C storage temperature and 52% relative humidity with a half-life (t 1/2) of 81 days, the reaction rate constant (k) of 0.85 9 10-2 min-1 and the glass transition temperature of 69.73°C. In addition, the polyphenolic extracts (both free and encapsulated) were able to control the growth of yeasts and molds, and maintaining the sensory properties of cupcakes as the model food system. The lowest growth after 9 days of storage of cupcake was observed in samples prepared with 1.5% of microencapsulated powder (MDX-10%) which was equivalent to the effect of the chemical preservative potassium sorbate.
Innovative Food Science & Emerging Technologies, 2019
Two drying methods, both individually and in their combination [RF-vacuum drying (RFVD), hot air ... more Two drying methods, both individually and in their combination [RF-vacuum drying (RFVD), hot air drying (HAD) and RFVD+HAD] were evaluated for three-layer drying of 6 mm thick kiwifruit slices in order to shorten drying time, improve energy efficiency and product quality. An electrode gap of 95 mm and vacuum of 20.1 kPa were selected for RFVD applications based on previous studies. Results showed that the total drying time was the shortest (480 min) when using RFVD, followed by RFVD+HAD (600 min; 20% longer) and HAD (900 min, almost double). However, non-uniform drying patterns were observed in both RFVD and HAD methods, but the RFVD+HAD process resulted in a more uniform moisture distribution both within and among the fruit slices. The average energy efficiency of HAD was improved remarkably from 9.92% to 22.93% by applying the RFVD+HAD method. Additionally, the RFVD+HAD process resulted in better product quality attributes like color, shrinkage ratio and rehydration capacity. Therefore, the RFVD+HAD method is recommended as a time and energy efficient drying technology for kiwifruits with a better moisture distribution and product quality.
International Journal of Food Engineering, 2018
Three treatments, namely germination-parboiling (PG), freeze-thaw cycle (FTC) and high pressure p... more Three treatments, namely germination-parboiling (PG), freeze-thaw cycle (FTC) and high pressure processing (HPP) were compared for phytochemical content and antioxidant activity of brown rice (BR). These were determined in raw (uncooked), cooked, and in-vitro digested BR and compared with those from untreated BR and white rice (WR). PG showed the highest retention of phytochemicals after cooking (87–100%) while it dropped to 59–72% with FTC and 64–76% with HPP. After in-vitro digestion, the highest amount of phenolics was found in PG-24 h and flavonoids in FTC for two cycles. The antioxidant activity, as determined by oxygen radical absorbance capacity and ABTS methods, showed the highest value to be associated with in-vitro digested sample of PG-24 h, and lowest in WR. The results of this study show that these three treatments could improve or retain the phenolic content and antioxidant activity in cooked BR after in-vitro digestion.
Current Opinion in Food Science, 2018
Novel agitation systems permitting forced convection during thermal processing improve heat trans... more Novel agitation systems permitting forced convection during thermal processing improve heat transfer, reduce process time, and minimize heat damage. During the last 2 decades, thermal process experts have studied various types of rotary agitation mechanisms, such as end-over-end or axial rotations. More recently, reciprocating mode of agitation was extensively studied. The present review brings into perspective the current state of literature relating to agitation thermal processing, with discussions on the various agitation mechanisms being used to enhance heat transfer rates. Recent progress and current problems in data gathering, heat transfer coefficient evaluation and product quality optimization are reviewed. This review shall be helpful to provide a quick insight into the state of agitation thermal processing in the 21 st century.
Food and Bioprocess Technology, 2018
Wild jujube "Ziziphus lotus (L.) Desf." belongs to the Rhamnaceae family and is a traditionally h... more Wild jujube "Ziziphus lotus (L.) Desf." belongs to the Rhamnaceae family and is a traditionally herbaceous medicinal plant. It is very common in arid and semi-arid regions and is currently used for its antidiabetic, sedative, analgesic, anti-inflammatory and hypoglycemic activities. The aim of the present work was to characterize the physico-chemical properties and the phytochemical profile of wild jujube sample collected from the Guercif region, in order to determine the polyphenolic compounds and the antioxidant ability Analyses were carried out directly after the harvest for the determination of pH, refractive index, total soluble solid (• Brix), dry matter, sugar/acidity, total sugars, reducing sugars, as well as lipid and protein content. Results showed that the investigated fruit is acidic (pH 4.9 ± 0.23) and rich in sugars (80.2 g/100 g ± 3.81). The GC-MS analysis of the fruit revealed a number of volatile compounds, as many as 97, belonging to different chemical classes. The HPLC-DAD-ESI/MS analysis showed the presence of a total of 20 polyphenolic compounds in both EtOAc and MeOH-water extracts. Among them, p-Hydroxybenzoic acid was the most abundant in the EtOAc extract (185.68 µg/100 mg ± 0.5) whereas Quercetin 3-O-rhamnoside-7-O-glucoside was found in higher amounts in the MeOH-water extract (25.40 µg/100 mg ± 0.5). These components have medical interest, notably for human nutrition, as well as health benefits and therapeutic effects. Therefore, Moroccan jujube "Zizyphus lotus (L.)" fruit may have potential industrial applications for food formulations.
Food Preservation Technology, 2002
Food Research International, 2015
Reciprocating agitation thermal processing (RA-TP) protects product quality Quality of green be... more Reciprocating agitation thermal processing (RA-TP) protects product quality Quality of green beans, with soft texture and sensitive color, could be preserved Desirable & undesirable effects of RA-TP on quality attributes are characterized RA-TP products had better color with high antioxidant & chlorophyll retention
Three food processing projects, cryogenic freezing of pork loin and of fish as well as Modified A... more Three food processing projects, cryogenic freezing of pork loin and of fish as well as Modified Atmosphere Packaging (MAP) of pork loin, were evaluated. By adopting a similar plant layout and production plan, it was shown that construction and operation of a processing plant in Quebec for each of the three processes was financially profitable. Further sensitivity analysis was also carried out. The calculated IRR compared favorably with the return rates on the Toronto Stock Exchange and on capital for some food and beverage industries. The results also showed that theMAPtechnology ofprocessing pork was much more profitable than the other alternatives.
Uploads
Papers by Hosahalli Ramaswamy