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Use of an air-coupled ultrasound technique to assess the mechanical properties of white salted noodle dough and its potential capability in prediction of cooked noodle texture

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dc.contributor.supervisor Scanlon, Martin (Food and Human Nutritional Sciences) en_US
dc.contributor.author Wang, Huiqin
dc.date.accessioned 2018-09-17T20:19:34Z
dc.date.available 2018-09-17T20:19:34Z
dc.date.issued 2018-09-12 en_US
dc.date.submitted 2018-09-12T20:28:50Z en
dc.identifier.uri http://hdl.handle.net/1993/33426
dc.description.abstract In this study, an innovative technique—air-coupled ultrasound—was used to measure the mechanical properties of white salted noodles, in a fast, non-destructive, non-contact way. The ultrasound technique was sensitive to the changes brought about by dough moisture content, work input (either from the mixing or sheeting process), as well as the changes in noodle properties with time. In addition, the cooked noodle texture was assessed by conventional methods: an instrumental method and a trained sensory panel. Noodles were less firm with increased water content, and with prolonged storage time (24 hours). Noodles made with CWRW (Canada Western Red Winter) flour had a comparable firmness as noodles made from high protein content flour (Canada Western Red Spring). Overall, the cooked noodle texture was highly correlated with the dough properties measured with the ultrasound technique. Therefore, this research suggests that air-coupled ultrasound has a promising capability for the prediction of noodle quality. en_US
dc.rights info:eu-repo/semantics/openAccess
dc.subject air-coupled ultrasound technique en_US
dc.subject white salted noodles en_US
dc.subject noodle texture en_US
dc.title Use of an air-coupled ultrasound technique to assess the mechanical properties of white salted noodle dough and its potential capability in prediction of cooked noodle texture en_US
dc.type info:eu-repo/semantics/masterThesis
dc.type master thesis en_US
dc.degree.discipline Food and Human Nutritional Sciences en_US
dc.contributor.examiningcommittee John Page (Physics and Astronomy) en_US
dc.contributor.examiningcommittee Stefan Cenkowski (Biosystem Engineering) en_US
dc.contributor.examiningcommittee Dave Hatcher (Food and Human Nutritional Sciences) en_US
dc.contributor.examiningcommittee Page, John (Physics and Astronomy) Cenkowski, Stefan (Biosystem Engineering) Hatcher, Dave (Food and Human Nutritional Sciences) en_US
dc.degree.level Master of Science (M.Sc.) en_US
dc.description.note October 2018 en_US


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