The accuracy of the knowledge of mass transfer parameters （effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient） in the case of frying food, is essential and important for designin...The accuracy of the knowledge of mass transfer parameters （effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient） in the case of frying food, is essential and important for designing, modeling and process optimization. This study is undertaken to develop an approach for determining mass transfer parameters during frying of spherical rice cracker in sunflower oil at 150, 170 and 190 ℃. These parameters were evaluated from the plots of dimensionless concentration ratios against time of frying. Effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient ranged between 1.24×10^-8 to 2.36×10^-8 m^2/s, 1.96 to 2.34 and 5.51×10^-6 to 9.70×10^-6 m/s, respectively. Effective moisture diffusivity and mass transfer coefficient were found to increase with an increasing frying temperature, whereas mass transfer Biot number decreased. An Arrhenius-type relationship was found between effective diffusivity coefficient and frying temperature.展开更多
The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer accept...The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer acceptability, nutritional value, antioxidant activity, minerals, and anti-carcinogenic effect. Moreover, it also improved the functional properties and sensory quality. The results revealed that the raw samples of cauliflower recorded the highest value of moisture, ash, protein and fiber 89.29%, 7.68%, 19.04% and 10.18% on dry weight, respectively. The crackers formula of cauliflower: wheat 75%:25% and cauliflower: rice 75%:25% recorded the highest values in ash, protein, fat, and fiber. The data showed that increasing cauliflower percentage in crackers formula causing a parallel increase in all determined chemical composition. Cauliflower samples exhibited the highest antioxidant activity (92.94%). Also, crackers samples of cauliflower: wheat 75%:25% crackers, recorded 57.6% for antioxidant activity. The highest values of phenols and flavonoids for cauliflower cracker samples (cauliflower: wheat 75%:25% and cauliflower: rice 50%:50%) have increased up to (5.75 and 5.49) respectively. The results showed that the higher mineral content is the sulfur (635.96 mg/100g) in raw cauliflower, while (1.00 mg/100g, and 0.99 mg/100g sulfur content) in wheat and rice respectively. Moreover, the result found that as the cauliflower percentage increases, the minerals contents especially sulfur increase. Furthermore, the cauliflower displayed moderate activity for human hepatocellular carcinoma, colon cancer and intestinal epithelial barrier treatment, (IC</span><sub><span style="font-family:Verdana;">50</span></sub></span><span style="font-family:""> </span><span style="font-family:Verdana;">= 183.4 ± 6.8, 175.8 ± 7.1 and 207.2 ± 8.5 μg/mL, respectively). There were significant differences in the taste property;the highest degree of acceptance of the taste was obtained to crackers samples which were replaced with cauliflower more than the control.展开更多
作为一个软件开发人员，在中国这个版权保护还不是很完善的国家．大家都应该很清楚软件自身保护的意义和重要性。然而．目前市场上很难找到关于软件防护的书籍．更难获得有关软件保护的全面信息，特别是缺乏一个全面分析各种最新软件防...作为一个软件开发人员，在中国这个版权保护还不是很完善的国家．大家都应该很清楚软件自身保护的意义和重要性。然而．目前市场上很难找到关于软件防护的书籍．更难获得有关软件保护的全面信息，特别是缺乏一个全面分析各种最新软件防护技术的图书．《Cracker终结者：提供最优秀的软件保护技术》(Crackproof Your Software Protect Your Software展开更多
Jesse B.Semple,the protagonist in Langston Hughes’s Simple stories is replete with humor.A close examination of the characterization of Simple,some common humorous features can be found.One essential humorous techniq...Jesse B.Semple,the protagonist in Langston Hughes’s Simple stories is replete with humor.A close examination of the characterization of Simple,some common humorous features can be found.One essential humorous technique is cracker-barrel philosophy.Focusing on several stories in Simple Speaks His Mind,this paper analyzes Hughes’s humorous characterization of Simple as a cracker-barrel philosopher.展开更多
The studies on chemical kinetics of pyrolysis and coking reaction of various reactants such as propane, ethane-propane mixture and light gas-oil as well as screening cokinginhibitors for pyrolysis have been done at th...The studies on chemical kinetics of pyrolysis and coking reaction of various reactants such as propane, ethane-propane mixture and light gas-oil as well as screening cokinginhibitors for pyrolysis have been done at the pulsed micro-pyrolyzer system designed and assembled by the authors and their co-workers. This system has the following advantages: less feedstock consumption, simple operation, easily changeable operating conditions and rapidly available experimental data, better reproducibility and higher reliability.展开更多
Objectives:This study aimed to develop whole wheat crackers fortified with biocalcium(BC)and protein hydrolysate(PH)powders from salmon frame at varying substitution levels.Materials and Methods:Whole wheat cracker fo...Objectives:This study aimed to develop whole wheat crackers fortified with biocalcium(BC)and protein hydrolysate(PH)powders from salmon frame at varying substitution levels.Materials and Methods:Whole wheat cracker fortified with BC and protein hydrolysate PH powders from salmon frame was produced.BC and PH powders or their mixtures at different ratios(3:1,1:1,1:3)were used to fortify the dough mix at a substitution level of 16.67%based on the whole wheat flour content.The physical,textural,sensory,and nutritional profiles of the crackers produced were examined and compared with crackers without fortification.Results:The weight,colour,textural properties,and thickness of the crackers varied with the addition of different ratios of BC and PH powders.The incorporation of BC/PH at ratio(3:1)showed no negative effect on sensory properties.The crackers thus produced possessed higher protein,fat,calcium,phosphorus,sodium,and cholesterol but lower carbohydrate,sugar,fibre,and energy value than the control crackers without fortification.The crackers contained 0.026-0.045 mg/100 g polyunsaturated fatty acid.Developed crackers had a denser structure and were less porous than the control crackers as shown in scanning electron microscopic images.In scanning electron microscopy-energy dispersive X-ray spectroscopic(SEM-EDX)analysis,the crackers fortified with BC/PH at ratio(3:1)had higher calcium and phosphorus contents and intensity than the control.Conclusions:This study demonstrated that the addition of BC and PH powders obtained from salmon frame represent a promising means of increasing the nutritive values of crackers.展开更多
文摘The accuracy of the knowledge of mass transfer parameters （effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient） in the case of frying food, is essential and important for designing, modeling and process optimization. This study is undertaken to develop an approach for determining mass transfer parameters during frying of spherical rice cracker in sunflower oil at 150, 170 and 190 ℃. These parameters were evaluated from the plots of dimensionless concentration ratios against time of frying. Effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient ranged between 1.24×10^-8 to 2.36×10^-8 m^2/s, 1.96 to 2.34 and 5.51×10^-6 to 9.70×10^-6 m/s, respectively. Effective moisture diffusivity and mass transfer coefficient were found to increase with an increasing frying temperature, whereas mass transfer Biot number decreased. An Arrhenius-type relationship was found between effective diffusivity coefficient and frying temperature.
文摘The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer acceptability, nutritional value, antioxidant activity, minerals, and anti-carcinogenic effect. Moreover, it also improved the functional properties and sensory quality. The results revealed that the raw samples of cauliflower recorded the highest value of moisture, ash, protein and fiber 89.29%, 7.68%, 19.04% and 10.18% on dry weight, respectively. The crackers formula of cauliflower: wheat 75%:25% and cauliflower: rice 75%:25% recorded the highest values in ash, protein, fat, and fiber. The data showed that increasing cauliflower percentage in crackers formula causing a parallel increase in all determined chemical composition. Cauliflower samples exhibited the highest antioxidant activity (92.94%). Also, crackers samples of cauliflower: wheat 75%:25% crackers, recorded 57.6% for antioxidant activity. The highest values of phenols and flavonoids for cauliflower cracker samples (cauliflower: wheat 75%:25% and cauliflower: rice 50%:50%) have increased up to (5.75 and 5.49) respectively. The results showed that the higher mineral content is the sulfur (635.96 mg/100g) in raw cauliflower, while (1.00 mg/100g, and 0.99 mg/100g sulfur content) in wheat and rice respectively. Moreover, the result found that as the cauliflower percentage increases, the minerals contents especially sulfur increase. Furthermore, the cauliflower displayed moderate activity for human hepatocellular carcinoma, colon cancer and intestinal epithelial barrier treatment, (IC</span><sub><span style="font-family:Verdana;">50</span></sub></span><span style="font-family:""> </span><span style="font-family:Verdana;">= 183.4 ± 6.8, 175.8 ± 7.1 and 207.2 ± 8.5 μg/mL, respectively). There were significant differences in the taste property;the highest degree of acceptance of the taste was obtained to crackers samples which were replaced with cauliflower more than the control.
文摘作为一个软件开发人员，在中国这个版权保护还不是很完善的国家．大家都应该很清楚软件自身保护的意义和重要性。然而．目前市场上很难找到关于软件防护的书籍．更难获得有关软件保护的全面信息，特别是缺乏一个全面分析各种最新软件防护技术的图书．《Cracker终结者：提供最优秀的软件保护技术》(Crackproof Your Software Protect Your Software
文摘Jesse B.Semple,the protagonist in Langston Hughes’s Simple stories is replete with humor.A close examination of the characterization of Simple,some common humorous features can be found.One essential humorous technique is cracker-barrel philosophy.Focusing on several stories in Simple Speaks His Mind,this paper analyzes Hughes’s humorous characterization of Simple as a cracker-barrel philosopher.
文摘The studies on chemical kinetics of pyrolysis and coking reaction of various reactants such as propane, ethane-propane mixture and light gas-oil as well as screening cokinginhibitors for pyrolysis have been done at the pulsed micro-pyrolyzer system designed and assembled by the authors and their co-workers. This system has the following advantages: less feedstock consumption, simple operation, easily changeable operating conditions and rapidly available experimental data, better reproducibility and higher reliability.
基金This research was supported by the Higher Education Research Promotion and Thailand’s Education Hub for Southern Region of ASEAN Countries Project Offi ce of the Higher Education Commission and the Graduate School,Prince of Songkla University.
文摘Objectives:This study aimed to develop whole wheat crackers fortified with biocalcium(BC)and protein hydrolysate(PH)powders from salmon frame at varying substitution levels.Materials and Methods:Whole wheat cracker fortified with BC and protein hydrolysate PH powders from salmon frame was produced.BC and PH powders or their mixtures at different ratios(3:1,1:1,1:3)were used to fortify the dough mix at a substitution level of 16.67%based on the whole wheat flour content.The physical,textural,sensory,and nutritional profiles of the crackers produced were examined and compared with crackers without fortification.Results:The weight,colour,textural properties,and thickness of the crackers varied with the addition of different ratios of BC and PH powders.The incorporation of BC/PH at ratio(3:1)showed no negative effect on sensory properties.The crackers thus produced possessed higher protein,fat,calcium,phosphorus,sodium,and cholesterol but lower carbohydrate,sugar,fibre,and energy value than the control crackers without fortification.The crackers contained 0.026-0.045 mg/100 g polyunsaturated fatty acid.Developed crackers had a denser structure and were less porous than the control crackers as shown in scanning electron microscopic images.In scanning electron microscopy-energy dispersive X-ray spectroscopic(SEM-EDX)analysis,the crackers fortified with BC/PH at ratio(3:1)had higher calcium and phosphorus contents and intensity than the control.Conclusions:This study demonstrated that the addition of BC and PH powders obtained from salmon frame represent a promising means of increasing the nutritive values of crackers.
