A chemometric approach to assess the oil composition and content of microwave-treated mustard (Brassica juncea) seeds using Vis-NIR-SWIR hyperspectral imaging.

The wide gap between the demand and supply of edible mustard oil can be overcome to a certain extent by enhancing the oil-recovery during mechanical oil expression. It has been reported that microwave (MW) pre-treatment of mustard seeds can have a positive effect on the availability of mechanically expressible oil. Hyperspectral imaging (HSI) was used to understand the change in spatial spread of oil in the microwave (MW) treated seeds with bed thickness and time of exposure as variables, using visible near-infrared (Vis-NIR, 400-1000 nm) and short-wave infrared (SWIR, 1000-1700 nm) systems.

Understanding the variations in dielectric properties of mustard ( L.) and argemone () oil blends at different temperatures.

Mustard oil is the most commonly adulterated edible oil, invariably with argemone oil. This study was aimed to develop a parallel plate capacitive sensor for measurement of dielectric properties of pure mustard oil, pure argemone oil and their blends (25, 50 and 75%) at five levels of varying temperature (10 to 50 °C). The effect of blend ratio and temperature on the selected dielectric properties of oil-capacitance (), dielectric loss tangent (), dielectric constant ( ), dielectric loss factor ( ) and electrical conductivity () were investigated.

Non-destructive assessment of quality parameters of white button mushrooms using image processing techniques.

Considering that appearance of white button mushroom (WBM) as the trigger for registering its quality, this study was aimed at analyzing the visual cues by the application of image processing tools. While colour space and skewness was used for estimating chromatic and morphological characteristics; onset of discolouration of WBM was predicted by hyperspectral image analysis. Undamaged (UD) and damaged (D) mushrooms were stored under refrigerated conditions (3-5 °C and 90% R).

Advanced techniques in edible oil authentication: A systematic review and critical analysis.

Adulteration of edible substances is a potent contemporary food safety issue. Perhaps the overt concern derives from the fact that adulterants pose serious ill effects on human health. Edible oils are one of the most adulterated food products.

Non-destructive classification and prediction of aflatoxin-B1 concentration in maize kernels using Vis-NIR (400-1000 nm) hyperspectral imaging.

Aflatoxin-B1 contamination in maize is a major food safety issue across the world. Conventional detection technique of toxins requires highly skilled technicians and is time-consuming. Application of appropriate chemometrics along with hyperspectral imaging (HSI) can identify aflatoxin-B1 infected maize kernels.

Chemometric strategies for nondestructive and rapid assessment of nitrate content in harvested spinach using Vis-NIR spectroscopy.

The overuse of nitrogenous fertilizers leads to an increase in the nitrate content of green leafy vegetables. Consumption of food with excess nitrate is not advisable because it results in human ailment. In this study, spinach leaves were harvested from plants grown under nine varying (0 to 400 kg/ha) nitrogenous fertilizer doses.

Process optimization for a nutritious low-calorie high-fiber whey-based ready-to-serve watermelon beverage.

Whey is a nutritious by product of some traditional Indian processed milk products and it needs to be utilized in an effective way in order to reduce environmental hazards associated with its untreated disposal. Low calorie watermelon beverage appears to be a simple, attractive and economic method of whey disposal. The experiment was designed by Central Composite Rotatable Design of Responce Surface Methodology.

Process optimization for enzyme aided clarification of watermelon juice.

Watermelon juice was exposed to the enzyme masazyme at varying enzyme concentrations (0.01-0.1 % w/w) and different time (20-120 min) and temperature (30-50 °C) combinations.

Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology.

Five blends of refined wheat flour (RWF) (63.2 - 96.8, %RWF) and millet were used to manufacture biscuits baked for varying time (3.