Formulation and fuzzy modeling of viscosity of an orange-flavored carboxymethylcellulose-whey protein isolate beverage

International Journal of Food Engineering

Volumn 4, Issue 7, 2008, Pages

  Abughoush, Mahmoud ^a   Al Mahasneh, Majdi ^b   Samhouri, Murad ^a   Al Holy, Murad ^a   Herald, Thomas ^c  

^a HASHEMITE UNIVERSITY   (Jordan)

^b JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^c USDA Grain Marketing and Production Research Center

Author keywords

Apparent viscosity; Beverage formulations; Carboxymethylcellulose (CMC); Fuzzy modeling; Whey protein isolate (WPI)

Indexed keywords

BEVERAGES; CITRUS FRUITS; FRUIT JUICES; FUZZY NEURAL NETWORKS; FUZZY SYSTEMS; PROTEINS; SHEAR DEFORMATION; VISCOSITY;

ADAPTIVE NEURO-FUZZY INFERENCE SYSTEM; APPARENT VISCOSITY; AVERAGE PREDICTION ERROR; BEVERAGE PRODUCTION; CARBOXYMETHYLCELLULOSE; EXPERIMENTAL VALIDATIONS; FUZZY MODELING; WHEY PROTEIN ISOLATE;

FUZZY INFERENCE;

EID: 55549140847     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1496     Document Type: Article

References (31)

1. Abu Ghoush, M., Samhouri, M., Al Holy, M., and Herald, T., (2008). Formulation and Fuzzy Modeling of Emulsion Stability and Viscosity of a Gum-Protein Emulsifier in a Model Mayonnaise System. Journal of Food Engineering, 84:348-357.
2. Alparslan, M., and Hayta, M., (2002). Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. Journal of Food Engineering, 54(1): 89-93.
3. Beverage marketing in corporation of New York., (2005). The future of soy beverages in the US. Beverage Marketing Corporation of New York. New York, NY.
4. Chen, W. S., Henry, G. A. Gaud, S. M., Miller, M. S., Kaise, J. M., Balmaceda, E. Am., morgan, R. G., Baer, C. C., Borwanker, R. P., Hellgeth, L. C., Strandholm, J. J., Hassenhuettl, G. L., Kerwin, P. J., Chen, C. C., Kratochevil, J. F., Lioyedm W. L., Inventorskraftinc., (1989). Microfragmented ionic polysaccharides / protein complexs dispersions. U. S Patent, 5, 104, 67.
5. Dallgleish, D. G., (1996). Food emulsions. In J. Sjoblom, Emulsion and stability (pp. 287-326). Marcel Dekker, NY.
6. Damianou, K., and Kiosseoglou, V. 2006. Stability of emulsions containing a whey protein concentrate obtained from milk serum through carboxymethylcellulose complexation. Food Hydrocolloids, 20 (6): 793-799.
7. rd ed) (pp. 321- 3430). Marcel Dekker, NY.
8. Dickinson, E. (1997). Properties of emulsions stabilized with milk proteins: Overview of some recent development. Journal of Dairy Science, 80: 2607-2619.
9. Dickinson, E. (1998). Stability and rheological implications of electrostatic milk protein-polysaccharide interactions. Trends in Food Science and Technology, 9: 347-354.
10. Girard, M., Turgeon, S. L., Paquin, P., (2002). Emulsifying properties of whey protein-carboxymethylcellulose complexes. Journal of Food Science, 67 (1): 113-119.
11. Hidlago, J., and Hansen, P. M. T., (1969). Interactions between food stabilizers and β-Lactoglobulin. Journal of Agricultural and Food Chemistry, 17: 1089-1092.
12. Igoe, R. S., (1982). Hydrocolloids interactions useful in food systems. Food Technology, 4: 72-74.
13. Jang, J. and Sun, C., (1995). Neuro-fuzzy Modeling and Control. Proceedings of IEEE, 83: 378-407.
14. Jang J.S.R. (1993) "ANFIS: Adaptive-Network-Based Fuzzy Inference System". In Man and Cybernetics, IEEE Transactions on Systems (Vol. 23)( pp. 665-685).
15. Kasabov, N., (1998). Foundations of Neural Networks, Fuzzy Systems and Knowledge Engineering. The MIT Press, Cambridge, Massachusetts.
16. Kinsella, J. E., (1984). Milk proteins: Physiochemical and functional properties. CRC Critical Reviews in Food Science and Nutrition, 21: 115-120.
17. Kosko, B., (1992). Neural Networks and Fuzzy systems: A Dynamical Systems Approach to Machine Intelligence. Prentice-Hall, Englewood Cliffs, NJ.
18. McClements, D. J., (1999). Food emulsions- principles, practice and techniques. Bocaraton, Fla: CRC press.
19. Morr, C. V., and Foegeding, E. A., (1990). Composition and functionality of commercial whey and milk protein concentrate and isolates, A status report. Food Technology, 5.
20. Pearce, K. N., and Kinsella, J. E. (1978). Emulsifying properties of proteins: Evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry, 26: 716-723.
21. Perrot, N., Me, L., Trystram, G., Trichard, J., and Deloux, M. (2003) "An Hybrid Approach Based On Fuzzy Logic and Genetic Algorithms To Control A Crossflow Microfiltration Pilot Plant", Department of Food Engineering, ENSIA-INRA, 91305
22. Rao, M. A., (1999). Rheology of fluid and semisolid foods: principles and applications. Gaitersberg: Aspen.
23. Rosell, C. M., Rojas, J. A. and Bendito de barber, C., (2001). Influence of hydrocolloids on dough and bread quality. Food Hydrocolloids, 15: 75-81.
24. Samhouri, M., Abu Ghoush, M., and Herald, T., (2007). Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System. International Journal of Food Engineering, 3 (4) ( Art. 11).
25. Singh, H., and Ye, E. (2000). Influence of calcium chloride addition on the properties of emulsions stabilized by whey protein concentrate. Food Hydrocolloids, 14(4): 337-346.
26. Speck, M. L., (1979). Compendium of methods for the microbiological examination of foods. Washington, D.C.: American Public Health Association.
27. Themlij, F., Bansema, C., and Stobbe, K., (2004). Development of orange flavored barley β -Glucan beverage with added whey protein isolate. Journal of Food Science, 69(7): 237-241.
28. Tsourveloudis, N., and Kiralakis, L. (2002) "Rotary Drying of Olive Stones: Fuzzy Modeling and Control", Department of Production Engineering and Management, Technical University of Crete, BA3015.
29. Yamaguchi, T. Takagi, T. and MITA, T., (1991). Self-Organizing Control Using Fuzzy Neural Networks. Technical Report, Laboratory for International Fuzzy Engineering Research, Yokohama-shi, Japan, 337-361.
30. Zadeh, L., (1965). Fuzzy Sets. Information and Control, 8: 338-353.
31. Zadeh, L., (1973). Outline of a New Approach to Analysis of Complex Systems and Decision Process. IEEE Transactions on Systems, Man, and Cybernetics, 28-44.