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Abstract
Virtual reality (VR) offers a new instrument for food scientists to evaluate different aspects of food products. The possible applications range from product design testing, evaluation of the labels, effects of different placements or the evaluation of store layouts. These analyses help us to get a deeper understanding of consumers' minds. Additionally, VR can be coupled by several different tools (e.g. eye-trackers or skin conductance sensors or even electroencephalographs). However, as there have been only a limited number of applications published, there are several open questions which need to be answered. In the presented paper the authors aim i) to introduce the current knowledge on VR applications in food science by introducing several fields of applications and ii) to point out the most important questions regarding the applications of VR in food science.
Abstract
Present study aimed to optimise stabiliser concentration and swelling time of oat in the production of oat milk using response surface methodology. The effects of independent variables (stabiliser concentration, swelling time) on dependent variables (rheological and sensory properties) were studied using a central composite rotatable design of experiments. Physico-chemical properties and colour values of samples were not significantly (P > 0.05) correlated to stabiliser concentration and swelling time. While stabiliser concentration affected the consistency index (P < 0.05), swelling time had no effect on the rheological properties. The stabiliser ratio affected the sensory texture of samples (P < 0.05). The sensory scores did not increase with increasing K value, on the contrary, the samples with the highest K value had lower sensory scores (P < 0.05). Considering the K value and sensory scores, the optimum stabiliser concentration and swelling time were determined as 0.102%, and 51.2 min, respectively.
. O.K. Robert 2000 Design of Experiments: Statistical Principles of Research Design and Analysis. 2nd ed Duxbury Press Pacific Grove .
on the antioxidant activity of the wine. 2 Materials and methods 2.1 Design of experiment The experiment was carried out in real conditions of the winery on the variety Welschriesling in a total volume of 1650 L in two variants: technology with the
surface methodology . International Journal of Food Science and Technology , 48 ( 7 ): 1519 – 1525 . https://doi.org/10.1111/ijfs.12120 . Beg , S. (Ed.) ( 2021 ). Design of experiments for pharmaceutical product development . Springer Singapore
saturated steam pressure P and processing time t (as independent parameters) on TFC of final products were evaluated by implementing a specific two-parameter/five-level central composite rotatable design of experiments DoE. The results were statistically
=550 g mol –1 , respectively. 1.4 Statistical evaluations Empirical design of experiment: Response Surface Methodology was used as a statistical tool to optimize the multivariable process. RSM is one of the statistical tools that are mainly used for the
immediately taken out of the pan, cooled to room temperature, packed in aluminium laminate, and sealed. 2.2 Design of experiment Design Expert 12 (Stat-Ease) software package was used in designing
Research Center (ÇOBILTUM) and Prof. Dr. Mustafa YILDIZ for characterisation of CuONPs. References Alhalili , Z. ( 2022 ). Green synthesis of copper oxide nanoparticles CuO NPs from Eucalyptus globoulus leaf extract: adsorption and design of
agent (such as lactic acid or lactic acid bacteria) in the precipitation stage to also enhance the techno functional attributes of the obtained protein products. For this purpose, a design of experiments was adopted which included 12 experimental runs in
