Výsledky vyhledávání - "G. Van Dalen"

Raman hyperspectral imaging and analysis of fat spreads

Autor: E.J.J. van Velzen, G. van Dalen, Patricia C.M. Heussen, J.P.M. van Duynhoven, M. Sovago, K. F. van Malssen

Publikováno v: Journal of Raman Spectroscopy. 48:1075-1084

The microstructure of fat spreads is of fundamental importance to their sensorial properties such as texture, mouthfeel and spreadability. Fat spreads are water in oil emulsions, with a continuous phase supported by a fat crystal network. Confocal Ra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c33d606b417d3a593f0575a3b3d863cd
https://doi.org/10.1002/jrs.5171

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Hatching Chick at SemEval-2018 Task 2

Autor: N. A. J. Stierman, J. Coster, R. G. van Dalen

Publikováno v: SemEval@NAACL-HLT
The International Workshop on Semantic Evaluation: Proceedings of the Twelfth Workshop, 445-448
STARTPAGE=445;ENDPAGE=448;TITLE=The International Workshop on Semantic Evaluation

As part of a SemEval 2018 shared task an attempt was made to build a system capable of predicting the occurence of a language's most frequently used emoji in Tweets. Specifically, models for English and Spanish data were created and trained on 500.00

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00184a19cd1ba3be03207122685f7320
https://hdl.handle.net/11370/018bf8f1-1bbe-43e1-8a84-c91cfd8d6541

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Multiphysics pore-scale model for the rehydration of porous foods

Autor: G. van Dalen, Frank J. Vergeldt, A. Voda, R.G.M. van der Sman, H. van As, J.P.M. van Duynhoven

Publikováno v: Innovative Food Science and Emerging Technologies 24 (2014)
Innovative Food Science and Emerging Technologies, 24, 69-79

In this paper we present a pore-scale model describing the multiphysics occurring during the rehydration of freeze-dried vegetables. This pore-scale model is part of a multiscale simulation model, which should explain the effect of microstructure and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1a94b26e0562f31731c06de2382af34
https://doi.org/10.1016/j.ifset.2013.11.008

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Rehydration kinetics of freeze-dried carrots

Autor: G. van Dalen, R.G.M. van der Sman, A. Voda, L.J. van Vliet, Frank J. Vergeldt, Arno Duijster, H. van As, Seddik Khalloufi, J.P.M. van Duynhoven

Publikováno v: Innovative Food Science and Emerging Technologies, 24, 40-47
Innovative Food Science and Emerging Technologies 24 (2014)

article i nfo Rehydration kinetics by two modes of imbibition is studied in pieces of freeze-dried winter carrot, after different thermal pre-treatments. Water ingress at room temperature is measured in real time by in situ MRI and NMR relaxometry. B

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d5d3a5ffe7432ef0e2fb27ed56f9599
https://doi.org/10.1016/j.ifset.2013.12.002

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Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model

Autor: G. van Dalen, D.C. Esveld, Marcel B.J. Meinders, J.P.M. van Duynhoven, R.G.M. van der Sman

Publikováno v: Journal of Food Engineering 109 (2012) 2
Journal of Food Engineering, 109(2), 301-310

A pore scale network model is developed to predict the dynamics of moisture diffusion into complex cellular solid foods like bread, crackers, and cereals. The morphological characteristics of the sample, including the characteristics of each cellular

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c078b8a65285f36dedd8fd20f7e6d632
https://doi.org/10.1016/j.jfoodeng.2011.08.016

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The use of ATR-FTIR imaging to study coated oil capsules

Autor: G. van Dalen, Patricia C.M. Heussen, J.P.M. van Duynhoven, P. Nootenboom, I. Smit

Publikováno v: Vibrational Spectroscopy, 60, 118-123
Vibrational Spectroscopy 60 (2012)

Fourier transform infrared (FTIR) spectroscopic imaging using a large Internal Reflection Element (IRE), also called Attenuated Total Reflection (ATR) crystal, can be used for the identification and localisation of chemical compounds in solid food pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ac8f0e080de0c1cbca90adf2ed870c3
https://doi.org/10.1016/j.vibspec.2012.01.012

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Correlative microscopy of detergent granules

Autor: Patricia C.M. Heussen, G. Van Dalen, P. Nootenboom

Publikováno v: Journal of Microscopy. 241:273-281

The microstructure of detergent products for textile cleaning determines to a large extent the physical properties of these products. Correlative microscopy was used to reveal the microstructure by reconciling images obtained by scanning electron mic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1c5842c9cfb8960ea20968bb3731f6f2
https://doi.org/10.1111/j.1365-2818.2010.03429.x

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The mechanical properties of model-compacted tablets

Autor: S. M. Goh, Maria N. Charalambides, S. Alten, G. van Dalen, Chaiwut Gamonpilas, R. S. Farr

Publikováno v: Journal of Materials Science. 43:7171-7178

In this study, the compressive strength of tablets made with salt, starch and fat was investigated. The strength was found to increase with compaction pressure, up to a maximum value where further increase in the compaction pressure led to no increas

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::64ce5818a9b5a8b9ba98b62bd05fa1c3
https://doi.org/10.1007/s10853-008-3018-y

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Porosity, Bulk Density, and Volume Reduction During Drying: Review of Measurement Methods and Coefficient Determinations

Autor: Seddik Khalloufi, Alex Martynenko, Cristhian Almeida-Rivera, G. van Dalen, Maarten A.I. Schutyser, Jun Qiu

Publikováno v: Drying Technology 33 (2015) 14
Drying Technology, 33(14), 1681-1699

Several experimental methods for measuring porosity, bulk density, and volume reduction during drying of foodstuffs are available. These methods include, among others, geometric dimension, volume displacement, mercury porosimeter, micro-CT, and NMR.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e01103d51166489e0060a5304aad215
https://research.wur.nl/en/publications/porosity-bulk-density-and-volume-reduction-during-drying-review-o

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Determination of the size distribution and percentage of broken kernels of rice using flatbed scanning and image analysis

Autor: G. van Dalen

Publikováno v: Food Research International. 37:51-58

A method was developed for the determination of the size and size distribution of rice and the amount of broken rice kernels using flatbed scanning (FBS) and image analysis (IA). The rice was placed on the glass plate of the scanner and covered with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d6ff2d5d792bf800f40e603287017d3c
https://doi.org/10.1016/j.foodres.2003.09.001

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