Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90°C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition ...Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90°C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased the loss of chlorophyll a, chlorophyll b and total chlorophyll. The conversion of pheophytin and pyropheophytin were also reduced by the addition of MRP.展开更多
Development of food service institution has been initiated by industrialization and has grown rapidly over the last half century. Institutional Food Service includes planning, preparation, distribution and supply of f...Development of food service institution has been initiated by industrialization and has grown rapidly over the last half century. Institutional Food Service includes planning, preparation, distribution and supply of foods outside home. Consumer perceptions towards institutional foods are influenced by marketing, advertising and lifestyle changes. Food service systems/catering units promote new processing methods and bulk packaging of food to conquer problems like skilled labour shortage and reduce the operation cost. This review emphasize on the evolution of food services (vending, industrial food services, school lunch, hospital etc.) and its importance. It also highlights the attributes for making institutional foods more acceptable for consumers and their role of human engineering.展开更多
A two-dimensional lattice Boltzmann model has been employed to simulate the impingement of a liquid drop on a dry surface.For a range of Weber number,Reynolds number and low density ratios,multiple phases leading to b...A two-dimensional lattice Boltzmann model has been employed to simulate the impingement of a liquid drop on a dry surface.For a range of Weber number,Reynolds number and low density ratios,multiple phases leading to breakup have been obtained.An analytical solution for breakup as function of Reynolds and Weber number based on the conservation of energy is shown to match well with the simulations.At the moment breakup occurs,the spread diameter is maximum;it increases with Weber number and reaches an asymptotic value at a density ratio of 10.Droplet breakup is found to be more viable for the case when the wall is non-wetting or neutral as compared to a wetting surface.Upon breakup,the distance between the daughter droplets is much higher for the case with a non-wetting wall,which illustrates the role of the surface interactions in the outcome of the impact.展开更多
文摘Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90°C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased the loss of chlorophyll a, chlorophyll b and total chlorophyll. The conversion of pheophytin and pyropheophytin were also reduced by the addition of MRP.
文摘Development of food service institution has been initiated by industrialization and has grown rapidly over the last half century. Institutional Food Service includes planning, preparation, distribution and supply of foods outside home. Consumer perceptions towards institutional foods are influenced by marketing, advertising and lifestyle changes. Food service systems/catering units promote new processing methods and bulk packaging of food to conquer problems like skilled labour shortage and reduce the operation cost. This review emphasize on the evolution of food services (vending, industrial food services, school lunch, hospital etc.) and its importance. It also highlights the attributes for making institutional foods more acceptable for consumers and their role of human engineering.
文摘A two-dimensional lattice Boltzmann model has been employed to simulate the impingement of a liquid drop on a dry surface.For a range of Weber number,Reynolds number and low density ratios,multiple phases leading to breakup have been obtained.An analytical solution for breakup as function of Reynolds and Weber number based on the conservation of energy is shown to match well with the simulations.At the moment breakup occurs,the spread diameter is maximum;it increases with Weber number and reaches an asymptotic value at a density ratio of 10.Droplet breakup is found to be more viable for the case when the wall is non-wetting or neutral as compared to a wetting surface.Upon breakup,the distance between the daughter droplets is much higher for the case with a non-wetting wall,which illustrates the role of the surface interactions in the outcome of the impact.
