Browsing by Author "Bronlund JE"
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- ItemChewing behavior and bolus properties as affected by different rice types(World Academy of Science, Engineering and Technology, 2012) Moongngarm A; Bronlund JE; Grigg N; Sriwai N; Wong, ATC; Chin, KS; XU, MMThe study aimed to investigate the effect of rice types on chewing behaviours (chewing time, number of chews, and portion size) and bolus properties (bolus moisture content, solid loss, and particle size distribution (PSD)) in human subjects. Five cooked rice types including brown rice (BR), white rice (WR), parboiled white rice (PR), high amylose white rice (HR) and waxy white rice (WXR) were chewed by six subjects. The chewing behaviours were recorded and the food boluses were collected during mastication. Rice types were found to significantly influence all chewing parameters evaluated. The WXR and BR showed the most pronounced differences compared with other rice types. The initial moisture content of un-chewed WXR was lowest (43.39%) whereas those of other rice types were ranged from 66.86 to 70.33%. The bolus obtained from chewing the WXR contained lowest moisture content (56.43%) whilst its solid loss (22.03%) was not significant different from those of all rice types. In PSD evaluation using Mastersizer S, the diameter of particles measured was ranged between 4 to 3500μm. The particle size of food bolus from BR, HR, and WXR contained much finer particles than those of WR and PR.
- ItemInfluence of different box preparations on creep performance of corrugated fibreboard boxes subject to constant and cycling relative humidity environments(John Wiley and Sons, Ltd, 2022-06-01) Gray-Stuart EM; Wade K; Redding GP; Parker K; Bronlund JETo understand the effect of load and relative humidity (RH) on box creep in cool storage conditions, standard tests are performed. However, these test conditions are oversimplified compared with actual shipping conditions. Our aim is to develop test conditions that more closely mimic those encountered during refrigerated conditions to investigate their influence on creep performance and box lifetime. We compared three box preparations: (i) empty boxes used as a control, (ii) filled boxes, and (iii) boxes with only two side panels exposed to the atmosphere. A controlled environment test facility was used to subject sets of 24 boxes to 30% of their ultimate failure load under different cyclic and constant relative humidity conditions. Results indicate that filled boxes had substantially reduced performance in terms of secondary creep rate and lifetime. The fill in the box contributed to out-of-plane displacement of the side panels which manifested earlier than in the control, resulting in a higher creep rate. Boxes with only two exposed panels had lower moisture uptake and performed substantially better than the control. These findings demonstrate how creep performance and box lifetime depend on the box conditions including fill and the area of the box that is exposed for moisture transfer. Alternative box preparations which mimic supply chain conditions are worthy of investigation in creep analysis as they will help predict more accurately box performance in the cold supply chain.
- ItemModelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation(Elsevier Ltd, 2021-04) How MS; Jones JR; Morgenstern MP; Gray-Stuart E; Bronlund JE; Saint-Eve A; Trelea IC; Souchon IA conceptual model was developed to relate oral processing parameters and aroma release of cooked white rice. The conceptual model indicates that aroma release is dependent on the increase of particle surface area, the dilution effect of saliva and the diffusion of aroma from food residues that can be trapped in the buccal-pouches in the mouth. The model was validated against in vivo retro-nasal aroma release data during the consumption of rice flavoured with two aroma compounds (2-nonanone and ethyl propanoate) by five panellists. The oral processing behaviour of each subject was characterised at four different stages during oral processing by measuring bolus particle size, saliva content and the amount of residue particles that could be washed from the mouth after bolus expectoration. The results showed that aroma release for all subjects were dependent on the particle breakdown pathways used in oral processing. Subjects who reduced the rice to smaller particle sizes, higher pasted fraction and higher bolus residues had higher aroma release as expected from the conceptual model. Accounting for the physiological variables of subjects, the physicochemical parameters of aroma compounds and using a larger number of subjects in future studies will improve the model reliability.
- ItemNatural frequency modelling to identify material properties of crush damaged corrugated fibreboardKueh C; Jamsari MA; Dahm K; Ilanko S; Bronlund JE
- ItemPanel in–plane stiffness from vertical strain analysis in box compression testKueh C; Dahm K; Emms G; Bronlund JE