Share Email Print

Proceedings Paper

A novel optical technique to characterize fiberization of textured vegetable proteins under high-moisture extrusion
Author(s): Gang Yao; Keshun Liu; Fu-Hung Hsieh
Format Member Price Non-Member Price
PDF $14.40 $18.00
cover GOOD NEWS! Your organization subscribes to the SPIE Digital Library. You may be able to download this paper for free. Check Access

Paper 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.

Paper Details

Date Published: 19 November 2004
PDF: 8 pages
Proc. SPIE 5587, Nondestructive Sensing for Food Safety, Quality, and Natural Resources, (19 November 2004); doi: 10.1117/12.568195
Show Author Affiliations
Gang Yao, Univ. of Missouri/Columbia (United States)
Keshun Liu, Univ. of Missouri/Columbia (United States)
Fu-Hung Hsieh, Univ. of Missouri/Columbia (United States)

Published in SPIE Proceedings Vol. 5587:
Nondestructive Sensing for Food Safety, Quality, and Natural Resources
Yud-Ren Chen; Shu-I Tu, Editor(s)

© SPIE. Terms of Use
Back to Top