Andrew Plunkett | Manchester Metropolitan University (original) (raw)

Papers by Andrew Plunkett

Journal of Cereal Science, 2012

The growing interest in the benefits of wholegrain products has resulted in the development of ba... more The growing interest in the benefits of wholegrain products has resulted in the development of baked products incorporating less utilised and ancient grains such as, millet, quinoa, sorghum and teff. However, addition of wholegrains can have detrimental effects on textural and sensory bread product qualities.Enzymes can be utilised to improve breadmaking performance of wholegrain flours, which do not possess the

Journal of Food Engineering, 2008

Cauliflower is a vegetable rich in nutrients but has a highest waste index. The incorporation of ... more Cauliflower is a vegetable rich in nutrients but has a highest waste index. The incorporation of cauliflower trimmings into ready-to-eat expanded products and their effect on the textural and functional properties of extrudates have been studied. Dried and milled cauliflower at levels of 5-20% was added to the formulation mix. The results obtained from the analysis of the extrudates are discussed in terms of the effect of cauliflower co-products on nutritional and textural characteristics, and the effects of processing conditions. The samples were processed in a twin-screw extruder with a combination of parameters including: solid feed rate of 20-25 kg/h, water feed adjusted to 9-11%, screw speed of 250-350 rpm and process temperatures 80-120°C. Pressure, torque and material temperature during extrusion were recorded. It was found that addition of cauliflower significantly increased the dietary fibre (r 2 = 0.9 *** ) and levels of proteins. Extrusion cooking significantly (P < 0.0001) increased the level of phenolic compounds and antioxidants but significantly (P < 0.001) decreased protein in vitro digestibility and fibre content in the extruded products. The expansion indices, total cell area of the products, wall thickness showed negative correlation to the level of cauliflower. Sensory test panel indicated that cauliflower could be incorporated into ready-to-eat expanded products up to the level of 10%.

Journal of Food Measurement and Characterization, 2014

Journal of the International Society of Sports Nutrition, 2015

Iron is a functional component of oxygen transport and energy production in humans and therefore ... more Iron is a functional component of oxygen transport and energy production in humans and therefore is a critically important micronutrient for sport and exercise performance. Athletes, particularly female athletes participating in endurance sport, are at increased risk of compromised iron status due to heightened iron losses through menstruation and exercise-induced mechanisms associated with endurance activity. Conventionally oral iron supplementation is used in prevention or/and treatment of iron deficiency. However, this approach has been criticised because of the side effects and increased risk of iron toxicity associated with the use of supplements. Thus, more recently there has been a growing interest in using dietary modification rather than the use of supplements to improve iron status of athletes. Dietary iron treatment methods include the prescription of an iron-rich diet, or/and haem iron-based diet, dietary advice counselling and inclusion of novel iron-rich products into ...

A bimodal microwave technique is presented as a rapid analytical method of estimating the fat and... more A bimodal microwave technique is presented as a rapid analytical method of estimating the fat and salt content of beef products. The dielectric properties of lean meat, fat, salt, and other nonmeat ingredients (dry and aqueous solutions) and meat blends of typical ingredients used in meat product manufacture are all separately investigated. A broadband coaxial probe technique is used to select frequencies of maximum sensitivity. The optimum frequency for fat determination lies between 8 and 20 GHz, and the optimum frequency for salt determination lies below 4 GHz. For example, by using a WR-90 cell, either the real or imaginary part of the complex permittivity can effectively resolve fat content, whereas the imaginary part of the permittivity correlates well with salt content when using a WR-284 cell. The technique is sufficiently robust to ensure that the dielectric effects of other nonmeat ingredients, temperature, and density do not adversely affect this measurement approach.

Noise and vibration performance plays an important role in the development of rotating components... more Noise and vibration performance plays an important role in the development of rotating components, such as engines, drivelines, transmission systems, compressors and pumps. The presence of torsional vibrations and other specific phenomena require the dynamic behaviour of systems and components to be designed accurately in order to avoid comfort and durability related problems. This paper provides an overview of the instrumentation and challenges related to torsional vibration testing. The accuracy and performance of various measurement techniques are investigated by measurements on a Fiat Punto 1.4 l engine. The potential sources of error are discussed for each technique.

LWT - Food Science and Technology, 2013

ABSTRACT

2007 European Microwave Conference, 2007

The knowledge of fat content in food materials is important for public health and legal requireme... more The knowledge of fat content in food materials is important for public health and legal requirements such as food labelling. Although accurate chemical analysis methods are available, there is a demand for the rapid in-line and low-cost determination of fat content in food materials to provide a responsive control mechanism and efficient quality control system in food processes. The fat

2008 38th European Microwave Conference, 2008

The tedious and often difficult measurement of dielectric permittivity and permeability as a func... more The tedious and often difficult measurement of dielectric permittivity and permeability as a function of microwave frequency has been simplified using an automated microwave waveguide cell measurement system. The measurement system comprises a microwave VNA under PC control and a data processing section. The overall experimental setup and computer program for the automation of data acquisition are fully discussed. This

Journal of the International Society of Sports Nutrition, 2014

Background: Adequate nutrient intake is critically important for achieving optimal sports perform... more Background: Adequate nutrient intake is critically important for achieving optimal sports performance. Like all athletes, female runners require a nutritionally balanced diet to maintain daily activities and a successful training regime. This study investigates the effects of cereal product based dietary iron intervention on iron status of recreational female runners (n = 11; 32 ± 7yr; 239 ± 153 minutes exercise/week, of which 161 ± 150 minutes running activity/week; VO 2max 38 ± 4 ml/kg/min). Methods: Participants completed a 6-week dietary intervention study. They were asked to replace their usual bread with iron-rich Teff bread as part of their daily diet. During this period, their dietary habits were assessed by multiple pass 24-hr recalls; iron status was determined by venous blood analysis for serum transferrin, serum transferrin receptor, serum ferritin, total iron-binding capacity and transferrin receptor/ferritin log index.

Reducing Salt in Foods, 2007

Proceedings of the 6th International Workshop on Security Measurements and Metrics - MetriSec '10, 2010

ABSTRACT Many web applications have evolved into complex software ecosystems, consisting of a cor... more ABSTRACT Many web applications have evolved into complex software ecosystems, consisting of a core maintained by a set of long term developers and a range of plugins developed by third parties. The security of such applications depends as much on vulnerabilities found in ...

Proceedings of the Nutrition Society, 2010

Meat Science, 2008

By evaluating the sensitivity of measurement parameters such as dielectric constant and microwave... more By evaluating the sensitivity of measurement parameters such as dielectric constant and microwave loss to fat content, several microwave and millimetre methods were compared to identify optimal frequency measurement bands. The results showed that the optimum frequency range lay between 8 and 20 GHz where these parameters vary linearly, by up to a factor of 8, as fat is increased to 50% volume. A narrowband waveguide sensor cell was designed and constructed for this optimum range. The imaginary part (e 00 ) of the complex permittivity demonstrated a better measurements resolution for determining fat content than the real part (e 0 ). The waveguide method has excellent repeatability as indicated by low relative standard deviation (RSD < 4.88%). Temperature and sample density had minimal impact on the accuracy, repeatability and robustness of the final measurement system. A method of mixtures model for complex permittivity was shown to be a useful predictor of fat content.

Journal of the Science of Food and Agriculture, 1999

Abstract Tarhana, supplemented with 150 g kg− 1 full-fat soy flour, was extruded at different ext... more Abstract Tarhana, supplemented with 150 g kg− 1 full-fat soy flour, was extruded at different extrusion conditions (barrel temperature: 80–120 C; screw speed: 100–300 rpm; feed rate: 10–20 kg h− 1) using a twin-screw extruder. The effect of extrusion conditions on the in ...

Journal of Food Engineering, 2006

The effect of screw speed (220–340 rpm) and feed rate (22.0–26.0 kg/h, db) on the firmness, expan... more The effect of screw speed (220–340 rpm) and feed rate (22.0–26.0 kg/h, db) on the firmness, expansion ratio, colour and sensory properties of a nutritionally balanced gluten-free extruded snack were investigated. Regression equations describing the effect of each variable on ...

Journal of Food Engineering, 2006

The effect of extrusion conditions, including feed rate (20–32 kg h −1 ), feed moisture content (... more The effect of extrusion conditions, including feed rate (20–32 kg h −1 ), feed moisture content (14–22%), screw speed (180–320 rpm), and barrel temperature (100–140 °C) on the functional properties (density, expansion, water absorption index (WAI), and water solubility index ...

Journal of Food Engineering, 2007

ABSTRACT

Journal of Cereal Science, 2012

The growing interest in the benefits of wholegrain products has resulted in the development of ba... more The growing interest in the benefits of wholegrain products has resulted in the development of baked products incorporating less utilised and ancient grains such as, millet, quinoa, sorghum and teff. However, addition of wholegrains can have detrimental effects on textural and sensory bread product qualities.Enzymes can be utilised to improve breadmaking performance of wholegrain flours, which do not possess the

Journal of Food Engineering, 2008

Cauliflower is a vegetable rich in nutrients but has a highest waste index. The incorporation of ... more Cauliflower is a vegetable rich in nutrients but has a highest waste index. The incorporation of cauliflower trimmings into ready-to-eat expanded products and their effect on the textural and functional properties of extrudates have been studied. Dried and milled cauliflower at levels of 5-20% was added to the formulation mix. The results obtained from the analysis of the extrudates are discussed in terms of the effect of cauliflower co-products on nutritional and textural characteristics, and the effects of processing conditions. The samples were processed in a twin-screw extruder with a combination of parameters including: solid feed rate of 20-25 kg/h, water feed adjusted to 9-11%, screw speed of 250-350 rpm and process temperatures 80-120°C. Pressure, torque and material temperature during extrusion were recorded. It was found that addition of cauliflower significantly increased the dietary fibre (r 2 = 0.9 *** ) and levels of proteins. Extrusion cooking significantly (P < 0.0001) increased the level of phenolic compounds and antioxidants but significantly (P < 0.001) decreased protein in vitro digestibility and fibre content in the extruded products. The expansion indices, total cell area of the products, wall thickness showed negative correlation to the level of cauliflower. Sensory test panel indicated that cauliflower could be incorporated into ready-to-eat expanded products up to the level of 10%.

Journal of Food Measurement and Characterization, 2014

Journal of the International Society of Sports Nutrition, 2015

Iron is a functional component of oxygen transport and energy production in humans and therefore ... more Iron is a functional component of oxygen transport and energy production in humans and therefore is a critically important micronutrient for sport and exercise performance. Athletes, particularly female athletes participating in endurance sport, are at increased risk of compromised iron status due to heightened iron losses through menstruation and exercise-induced mechanisms associated with endurance activity. Conventionally oral iron supplementation is used in prevention or/and treatment of iron deficiency. However, this approach has been criticised because of the side effects and increased risk of iron toxicity associated with the use of supplements. Thus, more recently there has been a growing interest in using dietary modification rather than the use of supplements to improve iron status of athletes. Dietary iron treatment methods include the prescription of an iron-rich diet, or/and haem iron-based diet, dietary advice counselling and inclusion of novel iron-rich products into ...

A bimodal microwave technique is presented as a rapid analytical method of estimating the fat and... more A bimodal microwave technique is presented as a rapid analytical method of estimating the fat and salt content of beef products. The dielectric properties of lean meat, fat, salt, and other nonmeat ingredients (dry and aqueous solutions) and meat blends of typical ingredients used in meat product manufacture are all separately investigated. A broadband coaxial probe technique is used to select frequencies of maximum sensitivity. The optimum frequency for fat determination lies between 8 and 20 GHz, and the optimum frequency for salt determination lies below 4 GHz. For example, by using a WR-90 cell, either the real or imaginary part of the complex permittivity can effectively resolve fat content, whereas the imaginary part of the permittivity correlates well with salt content when using a WR-284 cell. The technique is sufficiently robust to ensure that the dielectric effects of other nonmeat ingredients, temperature, and density do not adversely affect this measurement approach.

Noise and vibration performance plays an important role in the development of rotating components... more Noise and vibration performance plays an important role in the development of rotating components, such as engines, drivelines, transmission systems, compressors and pumps. The presence of torsional vibrations and other specific phenomena require the dynamic behaviour of systems and components to be designed accurately in order to avoid comfort and durability related problems. This paper provides an overview of the instrumentation and challenges related to torsional vibration testing. The accuracy and performance of various measurement techniques are investigated by measurements on a Fiat Punto 1.4 l engine. The potential sources of error are discussed for each technique.

LWT - Food Science and Technology, 2013

ABSTRACT

2007 European Microwave Conference, 2007

The knowledge of fat content in food materials is important for public health and legal requireme... more The knowledge of fat content in food materials is important for public health and legal requirements such as food labelling. Although accurate chemical analysis methods are available, there is a demand for the rapid in-line and low-cost determination of fat content in food materials to provide a responsive control mechanism and efficient quality control system in food processes. The fat

2008 38th European Microwave Conference, 2008

The tedious and often difficult measurement of dielectric permittivity and permeability as a func... more The tedious and often difficult measurement of dielectric permittivity and permeability as a function of microwave frequency has been simplified using an automated microwave waveguide cell measurement system. The measurement system comprises a microwave VNA under PC control and a data processing section. The overall experimental setup and computer program for the automation of data acquisition are fully discussed. This

Journal of the International Society of Sports Nutrition, 2014

Background: Adequate nutrient intake is critically important for achieving optimal sports perform... more Background: Adequate nutrient intake is critically important for achieving optimal sports performance. Like all athletes, female runners require a nutritionally balanced diet to maintain daily activities and a successful training regime. This study investigates the effects of cereal product based dietary iron intervention on iron status of recreational female runners (n = 11; 32 ± 7yr; 239 ± 153 minutes exercise/week, of which 161 ± 150 minutes running activity/week; VO 2max 38 ± 4 ml/kg/min). Methods: Participants completed a 6-week dietary intervention study. They were asked to replace their usual bread with iron-rich Teff bread as part of their daily diet. During this period, their dietary habits were assessed by multiple pass 24-hr recalls; iron status was determined by venous blood analysis for serum transferrin, serum transferrin receptor, serum ferritin, total iron-binding capacity and transferrin receptor/ferritin log index.

Reducing Salt in Foods, 2007

Proceedings of the 6th International Workshop on Security Measurements and Metrics - MetriSec '10, 2010

ABSTRACT Many web applications have evolved into complex software ecosystems, consisting of a cor... more ABSTRACT Many web applications have evolved into complex software ecosystems, consisting of a core maintained by a set of long term developers and a range of plugins developed by third parties. The security of such applications depends as much on vulnerabilities found in ...

Proceedings of the Nutrition Society, 2010

Meat Science, 2008

By evaluating the sensitivity of measurement parameters such as dielectric constant and microwave... more By evaluating the sensitivity of measurement parameters such as dielectric constant and microwave loss to fat content, several microwave and millimetre methods were compared to identify optimal frequency measurement bands. The results showed that the optimum frequency range lay between 8 and 20 GHz where these parameters vary linearly, by up to a factor of 8, as fat is increased to 50% volume. A narrowband waveguide sensor cell was designed and constructed for this optimum range. The imaginary part (e 00 ) of the complex permittivity demonstrated a better measurements resolution for determining fat content than the real part (e 0 ). The waveguide method has excellent repeatability as indicated by low relative standard deviation (RSD < 4.88%). Temperature and sample density had minimal impact on the accuracy, repeatability and robustness of the final measurement system. A method of mixtures model for complex permittivity was shown to be a useful predictor of fat content.

Journal of the Science of Food and Agriculture, 1999

Abstract Tarhana, supplemented with 150 g kg− 1 full-fat soy flour, was extruded at different ext... more Abstract Tarhana, supplemented with 150 g kg− 1 full-fat soy flour, was extruded at different extrusion conditions (barrel temperature: 80–120 C; screw speed: 100–300 rpm; feed rate: 10–20 kg h− 1) using a twin-screw extruder. The effect of extrusion conditions on the in ...

Journal of Food Engineering, 2006

The effect of screw speed (220–340 rpm) and feed rate (22.0–26.0 kg/h, db) on the firmness, expan... more The effect of screw speed (220–340 rpm) and feed rate (22.0–26.0 kg/h, db) on the firmness, expansion ratio, colour and sensory properties of a nutritionally balanced gluten-free extruded snack were investigated. Regression equations describing the effect of each variable on ...

Journal of Food Engineering, 2006

The effect of extrusion conditions, including feed rate (20–32 kg h −1 ), feed moisture content (... more The effect of extrusion conditions, including feed rate (20–32 kg h −1 ), feed moisture content (14–22%), screw speed (180–320 rpm), and barrel temperature (100–140 °C) on the functional properties (density, expansion, water absorption index (WAI), and water solubility index ...

Journal of Food Engineering, 2007

ABSTRACT