Microscopy-Assisted Digital Photography as an Economical Analytical Tool for Assessment of Food Particles and Their Distribution Through The use of the ImageJ Program
Name:
Microscopy-Assisted-Digital-Ph ...
Size:
918.5Kb
Format:
PDF
Description:
main article
Author
Tyuftin, Andrey A.Mohammed, Halimah
P. Kerry, Joe
O’Sullivan, Maurice G.
Hamill, Ruth

Kilcawley, Kieran

Keyword
Feret DiameterFood Particles
Food Particle Microscopy
ImageJ Program
Particle Analysis
Particle Distribution by Photography
Seaweed
Separation
Wakame
Date
2021-05-07
Metadata
Show full item recordStatistics
Display Item StatisticsCitation
Tyuftin AA, Mohammed H, Kerry JP, O’Sullivan MG, Hamill R, Kilcawley K (2021) Microscopy-Assisted Digital Photography as an Economical Analytical Tool for Assessment of Food Particles and Their Distribution Through The Use Of the ImageJ Program. Adv in Nutri and Food Sci: ANAFS-206Abstract
Numerous technologies are available for particle analysis, such as laser diffraction, laser in-line particle size analysis, acoustic attenuation spectroscopy etc. However, in many situations, particle size analysis needs only to be conducted in single-type research, negating the purchase of high cost equipment. Microscopy assisted photography can be used followed by the analysis of the photo in ImageJ program in this case. It has been known seaweeds possess a high nutritional profile and can partially replace some ingredients such as salt. In represented method we describe an analytical tool for food particle size diameter analysis and probability distribution validated using four different seaweed separates (2360 to 355 µm mesh sizes). This method is cheap and consists of an ordinary digital camera (or cell phone camera), any microscope (or cell phone lens) or digital micrometer (forlarge particles) and open-sourced software – ImageJ. For seaweed sample separates obtained from 212 to 180 µm sieve mesh sizes, only microscopy equipped with a digital camera was employed. This method can be applied for any other industry such as biological samples, pharmaceutical etc., witha particular any range of particles distribution depending on accuracy required and camera lens resolution.Funder
Department of Agriculture, Food and the MarineGrant Number
R17360ae974a485f413a2113503eed53cd6c53
http://dx.doi.org/10.37722/ANAFS.2021202
Scopus Count
Collections
The following license files are associated with this item:
- Creative Commons
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 4.0 International
Related items
Showing items related by title, author, creator and subject.
-
The impact of sugar particle size manipulation on the physical and sensory propertiesRichardson, Aislinn M.; Tyuftin, Andrey A.; Kilcawley, Kieran; Gallagher, Eimear; O'Sullivan, Maurice G.; Kerry, Joseph P.; Department of Agriculture, Food and the Marine; 14F 812 (Elsevier, 2018-04-16)The overall objective of this research was to assess the effect of sugar particle size manipulation on the physical and sensory properties of chocolate brownies. A control sugar (commercially available, 200-5181 μm) and four of its sieved sugar separates (mesh size of 710, 500, 355 and 212 μm) were determined by grinding and sieving. The particle diameter and diameter distributions of the control sugar and each sugar fraction were measured. As a result, five sugar treatments were determined for chocolate brownie formulations; Control (C200-5181 μm), Large-particle replacement (LPR924-1877 μm), Medium-particle replacement (MPR627-1214 μm), Small-particle replacement (SPR459-972 μm) and a known MIX sample. Samples were tested using sensory (hedonic & intensity), instrumental (texture and colour) and compositional analyses (moisture and fat). Brownie samples containing the smallest sugar fraction (SPR459-972 μm) were perceived as significantly sweeter than any other sample (p < 0.05). Brownies containing this fraction were also the softest and moistest samples (p < 0.05). Texture liking was significantly associated with the LPR924-1877 μm brownie (p < 0.05). Darkness of brownie samples increased (p < 0.05) as sugar particle size decreased. Therefore, sugar particle size alteration affects the physical and sensory properties of chocolate brownies and could be used as a viable approach to reduce sugar in confectionery-type products.
-
Influence of particle size on the physicochemical properties and stickiness of dairy powdersO'Donoghue, Laura; Haque, Md Kamrul; Kennedy, Deirdre; Laffir, Fathima R.; Hogan, Sean; O'Mahoney, James A.; Murphy, Eoin; Enterprise Ireland; TC/2014/0016. (Elsevier, 2019-07-12)The compositional and physicochemical properties of different whey permeate (WPP), demineralised whey (DWP) and skim milk powder (SMP) size fractions were investigated. Bulk composition of WPP and DWP was significantly (P < 0.05) influenced by powder particle size; smaller particles had higher protein and lower lactose contents. Microscopic observations showed that WPP and DWP contained both larger lactose crystals and smaller amorphous particles. Bulk composition of SMP did not vary with particle size. Surface composition of the smallest SMP fraction (<75 μm) showed significantly lower protein (−9%) and higher fat (+5%) coverage compared with non-fractionated powders. For all powders, smaller particles were more susceptible to sticking. Hygroscopicity of SMP was not affected by particle size; hygroscopicity of semi-crystalline powders was inversely related to particle size. This study provides insights into differences between size fractions of dairy powders, which can potentially impact the sticking/caking behaviour of fine particles during processing.
-
Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperaturesSu, Han; Tu, Jinjin; Zheng, Mingging; Deng, Kaibo; Miao, Song; Zeng, Shaoxiao; Zheng, Baodong; Lu, Xu; National Natural Science Foundation of China; Science and Technology Major Project of Fujian Province of China; et al. (Elsevier, 2020-06-15)The effects of fructooligosaccharides (FOS), galactooligosaccharides (GOS), and xylooligosaccharides (XOS) on gelatinization, retrogradation, thermal properties and particle size of wheat starch at different freezing temperatures were studied. The results showed that the wheat starch porosity, particle size, peak viscosity increased with increasing freezing temperature. With the addition of 16% oligosaccharides to starch, the porosity, particle size, crystallinity, initial gelatinization temperature, peak value, breakdown and retrogradation viscosity of the starch granules significantly decreased in the order of XOS > GOS > FOS. However, the pasting temperature of the granules increased. The addition of oligosaccharides (especially XOS, which has the most significant effect in inhibiting starch retrogradation) can inhibit the formation of starch crystal structures to a certain extent, reduce the damage from ice crystals to starch granules and delay starch retrogradation. Therefore, functional oligosaccharides can be used as a potentially effective additive to increase freezing stability in frozen starch-based foods.