Microwave-vacuum drying is an accepted drying method for agro-products, which is nonetheless still relatively unknown to some. This paper attempted to give an overview of the most important aspects of microwaves-vacuu...Microwave-vacuum drying is an accepted drying method for agro-products, which is nonetheless still relatively unknown to some. This paper attempted to give an overview of the most important aspects of microwaves-vacuum drying （MVD） and their relevance to agro-products processing. Some advantages on microwave-vacuum drying properties were discussed to provide a better insight into the reasons for the use of microwaves. Also the effects of the MVD on the quality of several agro-products and reasonable processing parameters were given, which develop the guidance to the application of MVD on the agro-products dehydration. As a potential drying technology, MVD will be broadly utilized for the other agro-products processing展开更多
A rapid identification method for aflatoxin B_(1) in paddy rice samples was developed by using near infrared spectroscopy under a wavelength range of 1000-2500 nm.Eighty paddy rice samples were collected from both nat...A rapid identification method for aflatoxin B_(1) in paddy rice samples was developed by using near infrared spectroscopy under a wavelength range of 1000-2500 nm.Eighty paddy rice samples were collected from both natural and artificial infection with aflatoxin B_(1) to build the calibration models based on the partial least square regression method.The best predictive model to detect aflatoxin B_(1) in paddy rice was obtained using standard normal variate detrending spectra,with a correlation of 0.850,and a standard error of prediction of 3.211%.Therefore,the result showed that near infrared spectroscopy could be a useful instrumental method for determining aflatoxin B_(1) in paddy rice.The near infrared spectroscopy methodology can be applied to the monitoring of aflatoxin fungal contamination in postharvest paddy rice during storage and may become a powerful tool for the safety of grain and grain products.展开更多
To produce high sensory quality sweetened adzuki an,the effects of cooking conditions including cooking time,heating power,sugar soaking time and soaking liquid pH on textural properties and sensory scores were evalua...To produce high sensory quality sweetened adzuki an,the effects of cooking conditions including cooking time,heating power,sugar soaking time and soaking liquid pH on textural properties and sensory scores were evaluated using central composite experimental method.Blanching treatment and sodium tripolyphosphate were adopted to improve the mouthfeel of the whole bean an product.Results showed that the optimal parameters were as follows:cooking time of 50 min,heating power of 1.1 kW,sugar soaking time of 2 h and soaking liquid pH of 8.0,which resulted in the highest sensory score of 89.6.In this study,the effectiveness of the method to process sweetened whole bean adzuki an was validated and a sensory evaluation method for whole grain adzuki an product was developed.展开更多
文摘Microwave-vacuum drying is an accepted drying method for agro-products, which is nonetheless still relatively unknown to some. This paper attempted to give an overview of the most important aspects of microwaves-vacuum drying （MVD） and their relevance to agro-products processing. Some advantages on microwave-vacuum drying properties were discussed to provide a better insight into the reasons for the use of microwaves. Also the effects of the MVD on the quality of several agro-products and reasonable processing parameters were given, which develop the guidance to the application of MVD on the agro-products dehydration. As a potential drying technology, MVD will be broadly utilized for the other agro-products processing
基金the National 12th Five-Year Plan for Science&Technology Support Fund(NO.2012BAK08B04-02)for its financial support。
文摘A rapid identification method for aflatoxin B_(1) in paddy rice samples was developed by using near infrared spectroscopy under a wavelength range of 1000-2500 nm.Eighty paddy rice samples were collected from both natural and artificial infection with aflatoxin B_(1) to build the calibration models based on the partial least square regression method.The best predictive model to detect aflatoxin B_(1) in paddy rice was obtained using standard normal variate detrending spectra,with a correlation of 0.850,and a standard error of prediction of 3.211%.Therefore,the result showed that near infrared spectroscopy could be a useful instrumental method for determining aflatoxin B_(1) in paddy rice.The near infrared spectroscopy methodology can be applied to the monitoring of aflatoxin fungal contamination in postharvest paddy rice during storage and may become a powerful tool for the safety of grain and grain products.
基金financially supported in part by the National“948”project of Ministry of Agriculture,P.R.China.
文摘To produce high sensory quality sweetened adzuki an,the effects of cooking conditions including cooking time,heating power,sugar soaking time and soaking liquid pH on textural properties and sensory scores were evaluated using central composite experimental method.Blanching treatment and sodium tripolyphosphate were adopted to improve the mouthfeel of the whole bean an product.Results showed that the optimal parameters were as follows:cooking time of 50 min,heating power of 1.1 kW,sugar soaking time of 2 h and soaking liquid pH of 8.0,which resulted in the highest sensory score of 89.6.In this study,the effectiveness of the method to process sweetened whole bean adzuki an was validated and a sensory evaluation method for whole grain adzuki an product was developed.
