Barley rice was used to produce non-alcoholic beer(NAB)with enhanced functional properties by fortification with rice bran from pigmented rice.The data of NAB added with rice bran during fermentation and storage were ...Barley rice was used to produce non-alcoholic beer(NAB)with enhanced functional properties by fortification with rice bran from pigmented rice.The data of NAB added with rice bran during fermentation and storage were assessed using principal component analysis to determine the suitable fermentation period.High pressure processing(HPP)for bacterial inactivation was also investigated to extend NAB shelf-life.The optimal fermentation time for NAB production using maltose-negative Saccharomyces cerevisiae var.chevalieri was 3 days,giving an ethanol content of less than 0.5%.Using rice bran at 10%(w/v)enhanced NAB functional properties including phenolics,flavonoids,anthocyanins,and antioxidant activities.HPP at 600 MPa for 10 min inactivated Escherichia coli K12 and Listeria innocua in NAB,achieving 5.77 and 5.71 log reductions,respectively with no sublethally injured cells detected.Scanning electron microscopy and intracellular leakage analyses confirmed microbial cell wall and membrane disruption after HPP.Results suggested that HPP could be used instead of heat pasteurization in NAB samples,providing similar reductions in total plate and yeast mold counts while extending the shelf-life to more than 10 weeks at 4℃.HPP had a lesser impact on the physicochemical properties and phenolic content compared to conventional heat pasteurization,and preserved the fresh-like characteristics of NAB,as evidenced by sensory and volatile flavor profile analyses.展开更多
The application of high pressure favors many chemical processes, providing higher yields or improved rates in chemical reactions and improved solvent power in separation processes, and allowing activation barriers to ...The application of high pressure favors many chemical processes, providing higher yields or improved rates in chemical reactions and improved solvent power in separation processes, and allowing activation barriers to be overcome through the increase in molecular energy and molecular collision rates. High pressures-up to millions of bars using diamond anvil cells-can be achieved in the laboratory, and lead to many new routes for chemical synthesis and the synthesis of new materials with desirable thermody- namic, transport, and electronic properties. On the industrial scale, however, high-pressure processing is currently limited by the cost of compression and by materials limitations, so that few industrial processes are carried out at pressures above 25 MPa. An alternative approach to high-pressure processing is pro- posed here, in which very high local pressures are generated using the surface-driven interactions from a solid substrate. Recent experiments and molecular simulations show that such interactions can lead to local pressures as high as tens of thousands of bars （1 bar=1×10^5 Pa）, and even millions of bars in some cases. Since the active high-pressure processing zone is inhomogeneous, the pressure is different in dif- ferent directions. In many cases, it is the pressure in the direction parallel to the surface of the substrate （the tangential pressure） that is most greatly enhanced. This pressure is exerted on the molecules to be processed, but not on the solid substrate or the containing vessel. Current knowledge of such pressure enhancement is reviewed, and the possibility of an alternative route to high-pressure processing based on surface-driven forces is discussed. Such surface-driven high-pressure processing would have the advantage of achieving much higher pressures than are possible with traditional bulk-phase processing, since it eliminates the need for mechanical compression. Moreover, no increased pressure is exerted on the containing vessel for the process, thus eliminating concerns about materials failure.展开更多
A method based on die casting experiments and mathematic modeling is presented for the determination of the heat flow density （HFD） and interfacial heat transfer coefficient （IHTC） during the high pressure die cas...A method based on die casting experiments and mathematic modeling is presented for the determination of the heat flow density （HFD） and interfacial heat transfer coefficient （IHTC） during the high pressure die casting （HPDC） process.Experiments were carried out using step shape casting and a commercial magnesium alloy,AM50.Temperature profiles were measured and recorded using thermocouples embedded inside the die. Based on these temperature readings,the HFD and IHTC were successfully determined and the calculation results show that the HFD and IHTC at the metal-die interface increases sharply right after the fast phase injection process until approaching their maximum values,after which their values decrease to a much lower level until the dies are opened.Different patterns of heat transfer behavior were found between the die and the casting at different thicknesses.The thinner the casting was,the more quickly the HFD and IHTC reached their steady states.Also,the values for both the HFD and IHTC values were different between die and casting at different thicknesses.展开更多
When it comes to fresh fish,there is a risk of microbial contamination that can deteriorate its quality and pose health risks for consumers.Recently,electric-and pressure-based techniques have emerged as effective met...When it comes to fresh fish,there is a risk of microbial contamination that can deteriorate its quality and pose health risks for consumers.Recently,electric-and pressure-based techniques have emerged as effective methods for eliminating microorganisms in fresh fish while causing minimal changes in the quality.This review paper delves into the applications of these techniques and their significance in ensuring food safety and prolonging the shelf life of fish.Electric-based techniques like pulsed electric fields(PEF)and high voltage electric discharge(HVED)have proven effective in eliminating bacteria from fresh fish while maintaining its sensory properties.On the other hand,pressure-based techniques like high pressure processing(HPP)and hyperbaric storage(HS)use mechanical forces(through pressure)to inactivate microorganisms.Both methods provide microbial control while preserving the sensory and nutritional qualities of fresh fish at a higher level compared to other classical methods,and they are also environmentally friendly.However,more research is necessary to optimize these techniques,such as determining the appropriate processing conditions,understanding microbial inactivation mechanisms,and assessing their impact on fish quality.Additionally,factors like cost-effectiveness,scalability,and regulatory compliance should be considered for successful implementation in the seafood industry.展开更多
Space is the final frontier and mankind has long desired to explore the vast expanse of the universe in the pursuit of finding new worlds.The need for nutritious and long-lasting food during deep space missions have h...Space is the final frontier and mankind has long desired to explore the vast expanse of the universe in the pursuit of finding new worlds.The need for nutritious and long-lasting food during deep space missions have however,been an impediment to this quest.Although challenging,researchers from different public and private space organizations and institutes have come together striving hard to develop food processes,product quality and safety protocols for advancing the field of space foods.Even NASA has proposed nanomaterial-based packaging to preserve space foods longer than 5 years.Therefore,a fresh outlook is required on processing and packaging technologies currently adopted for the preparation of space foods.This review provides an overview of the inception of space foods followed by its physico-chemical and microbiological quality considerations,and processing and packaging technologies.The market opportunities available for space foods has also been covered highlighting the major players in the space food processing sector.Literature review indicates that freeze-drying has been used as a space food preservation technology of choice for years,but the combination of high-pressure processing and thermal treatment is now gaining attention due to its potential in extending the shelf life of space foods upto 5 years.Besides,3D printing has also emerged as an economically viable technology for producing more nutritious and organoleptically appealing space foods.Currently,the major constraint for space food research is simulating the environment of space for testing food processes and packaging materials which could be explored.展开更多
Proteins are essential biomolecules that play a vital role in a wide range of biological processes.However,they can be affected by oxidative reactions,which can lead to protein oxidation,compromising their structural ...Proteins are essential biomolecules that play a vital role in a wide range of biological processes.However,they can be affected by oxidative reactions,which can lead to protein oxidation,compromising their structural integrity and nutritional and functional properties.Therefore,it is necessary to explore innovative preservation technologies to mitigate protein oxidation and prolong the shelf life of protein-based products.Currently,pressure-based preservation technologies such as high pressure processing(HPP),ultra high pressure homogenization(UHPH)and high pressure microfluidization(HPM)have been extensively studied to extend the shelf life of foods.These techniques have demonstrated their ability to inactivate microorganisms and enzymes,thereby preserving food and biological materials.However,they can cause a loss of quality in the food matrix,particularly through protein oxidation.Several studies have investigated the effect of HPP,UHPH and HPM on protein oxidation in various systems,including model proteins,meat,seafood,dairy and related products.The results indicate that protein oxidation is caused by free radicals,which may originate from a lipid or protein molecule in foods processed by these techniques.Once a free radical is formed,it initiates the oxidation of other proteins and lipids present in the system.Although significant progress has been made in comprehending the impact of these techniques on protein oxidation,there are still some knowledge gaps that need to be addressed.Therefore,this review paper aims to provide a summary of the current understanding of the impact of HPP,UHPH and HPM on protein oxidation.展开更多
In this research,the characteristics of the high hydrostatic pressure(HHP)-treated soy protein isolate(SPI)solutions as well as HHP-treated SPI(HSPI)electrospun fibers were comprehensively studied for the first time.F...In this research,the characteristics of the high hydrostatic pressure(HHP)-treated soy protein isolate(SPI)solutions as well as HHP-treated SPI(HSPI)electrospun fibers were comprehensively studied for the first time.For this purpose,surface tension,electrical conductivity,viscosity,zeta potential,and secondary structure of HSPI solutions at different ratios were investigated.Also,differential scanning calorimetry(DSC),Fourier-transform infrared(FTIR)spectroscopy,X-ray diffraction(XRD),and scanning electron microscopy(SEM)of HHP-treated and non-treated SPI:PVA nanofibers were thoroughly compared.HHP denaturation reduced the size of nanofibers by 50-100 nm,diminished ordered structures and crystallinity of nanofibers,increased their melting point and induced hydrogen bonding between amino groups of denatured SPI and hydroxyl groups of PVA.These findings open a new horizon in the successful application of non-thermal energies in the electrospinning process to achieve appropriate fibers at nanoscale.展开更多
During the cold-chamber high pressure die casting(HPDC) process, samples were produced to investigate the microstructure characteristics of AM60B magnesium alloy. Special attention was paid to the effects of process p...During the cold-chamber high pressure die casting(HPDC) process, samples were produced to investigate the microstructure characteristics of AM60B magnesium alloy. Special attention was paid to the effects of process parameters on the morphology and distribution of externally solidified crystals(ESCs) in the microstructure of magnesium alloy die castings, such as slow shot phase plunger velocity, delay time of pouring and fast shot phase plunger velocity. On the basis of metallographic observation and quantitative statistics, it is concluded that a lower slow shot phase plunger velocity and a longer delay time of pouring both lead to an increment of the size and percentage of the ESCs, due to the fact that a longer holding time of the melt in the shot sleeve will cause a more severe loss of the superheat. The impingement of the melt flow on the ESCs is more intensive with a higher fast shot phase plunger velocity, in such case the ESCs reveal a more granular and roundish morphology and are dispersed throughout the cross section of the castings. Based on analysis of the filling and solidification processes of the melt during the HPDC process, reasonable explanations were proposed in terms of the nucleation, growth, remelting and fragmentation of the ESCs to interpret the effects of process parameters on the morphology and distribution of the ESCs in the microstructure of magnesium alloy die castings.展开更多
基金supported by Chiang Mai University(TGCMU2566P036/2566).
文摘Barley rice was used to produce non-alcoholic beer(NAB)with enhanced functional properties by fortification with rice bran from pigmented rice.The data of NAB added with rice bran during fermentation and storage were assessed using principal component analysis to determine the suitable fermentation period.High pressure processing(HPP)for bacterial inactivation was also investigated to extend NAB shelf-life.The optimal fermentation time for NAB production using maltose-negative Saccharomyces cerevisiae var.chevalieri was 3 days,giving an ethanol content of less than 0.5%.Using rice bran at 10%(w/v)enhanced NAB functional properties including phenolics,flavonoids,anthocyanins,and antioxidant activities.HPP at 600 MPa for 10 min inactivated Escherichia coli K12 and Listeria innocua in NAB,achieving 5.77 and 5.71 log reductions,respectively with no sublethally injured cells detected.Scanning electron microscopy and intracellular leakage analyses confirmed microbial cell wall and membrane disruption after HPP.Results suggested that HPP could be used instead of heat pasteurization in NAB samples,providing similar reductions in total plate and yeast mold counts while extending the shelf-life to more than 10 weeks at 4℃.HPP had a lesser impact on the physicochemical properties and phenolic content compared to conventional heat pasteurization,and preserved the fresh-like characteristics of NAB,as evidenced by sensory and volatile flavor profile analyses.
基金the US National Science Foundation (CBET-1603851 and CHE-1710102) for support of this workthe National Science Center of Poland (DEC-2013/09/B/ST4/03711) for support
文摘The application of high pressure favors many chemical processes, providing higher yields or improved rates in chemical reactions and improved solvent power in separation processes, and allowing activation barriers to be overcome through the increase in molecular energy and molecular collision rates. High pressures-up to millions of bars using diamond anvil cells-can be achieved in the laboratory, and lead to many new routes for chemical synthesis and the synthesis of new materials with desirable thermody- namic, transport, and electronic properties. On the industrial scale, however, high-pressure processing is currently limited by the cost of compression and by materials limitations, so that few industrial processes are carried out at pressures above 25 MPa. An alternative approach to high-pressure processing is pro- posed here, in which very high local pressures are generated using the surface-driven interactions from a solid substrate. Recent experiments and molecular simulations show that such interactions can lead to local pressures as high as tens of thousands of bars （1 bar=1×10^5 Pa）, and even millions of bars in some cases. Since the active high-pressure processing zone is inhomogeneous, the pressure is different in dif- ferent directions. In many cases, it is the pressure in the direction parallel to the surface of the substrate （the tangential pressure） that is most greatly enhanced. This pressure is exerted on the molecules to be processed, but not on the solid substrate or the containing vessel. Current knowledge of such pressure enhancement is reviewed, and the possibility of an alternative route to high-pressure processing based on surface-driven forces is discussed. Such surface-driven high-pressure processing would have the advantage of achieving much higher pressures than are possible with traditional bulk-phase processing, since it eliminates the need for mechanical compression. Moreover, no increased pressure is exerted on the containing vessel for the process, thus eliminating concerns about materials failure.
基金This work was financially supported by the National Natural Science Foundation of China （No. 50675114） the National Basic Research Program of China （2006CB605208-2） The experiments were conducted at the Tsinghua-TOYO R＆D Center of Magnesium and Aluminum Alloys Processing Technology with the help of engineers from the TOYO Machiuery ＆ Metal Co., Ltd.
文摘A method based on die casting experiments and mathematic modeling is presented for the determination of the heat flow density （HFD） and interfacial heat transfer coefficient （IHTC） during the high pressure die casting （HPDC） process.Experiments were carried out using step shape casting and a commercial magnesium alloy,AM50.Temperature profiles were measured and recorded using thermocouples embedded inside the die. Based on these temperature readings,the HFD and IHTC were successfully determined and the calculation results show that the HFD and IHTC at the metal-die interface increases sharply right after the fast phase injection process until approaching their maximum values,after which their values decrease to a much lower level until the dies are opened.Different patterns of heat transfer behavior were found between the die and the casting at different thicknesses.The thinner the casting was,the more quickly the HFD and IHTC reached their steady states.Also,the values for both the HFD and IHTC values were different between die and casting at different thicknesses.
基金support and help from FCT/MCTES(LA/P/0008/2020 DOI 10.54499/LA/P/0008/2020,UIDP/50006/2020 DOI 10.54499/UIDP/50006/2020 and UIDB/50006/2020 DOI 10.54499/UIDB/50006/2020)through national funds+1 种基金the FCT/MCTES for the PhD fellowships of Alireza Mousakhani Ganjeh(2022.12558.BD)Carlos A.Pinto(SFRH/BD/137036/2018 and COVID/BD/153220/2023).
文摘When it comes to fresh fish,there is a risk of microbial contamination that can deteriorate its quality and pose health risks for consumers.Recently,electric-and pressure-based techniques have emerged as effective methods for eliminating microorganisms in fresh fish while causing minimal changes in the quality.This review paper delves into the applications of these techniques and their significance in ensuring food safety and prolonging the shelf life of fish.Electric-based techniques like pulsed electric fields(PEF)and high voltage electric discharge(HVED)have proven effective in eliminating bacteria from fresh fish while maintaining its sensory properties.On the other hand,pressure-based techniques like high pressure processing(HPP)and hyperbaric storage(HS)use mechanical forces(through pressure)to inactivate microorganisms.Both methods provide microbial control while preserving the sensory and nutritional qualities of fresh fish at a higher level compared to other classical methods,and they are also environmentally friendly.However,more research is necessary to optimize these techniques,such as determining the appropriate processing conditions,understanding microbial inactivation mechanisms,and assessing their impact on fish quality.Additionally,factors like cost-effectiveness,scalability,and regulatory compliance should be considered for successful implementation in the seafood industry.
文摘Space is the final frontier and mankind has long desired to explore the vast expanse of the universe in the pursuit of finding new worlds.The need for nutritious and long-lasting food during deep space missions have however,been an impediment to this quest.Although challenging,researchers from different public and private space organizations and institutes have come together striving hard to develop food processes,product quality and safety protocols for advancing the field of space foods.Even NASA has proposed nanomaterial-based packaging to preserve space foods longer than 5 years.Therefore,a fresh outlook is required on processing and packaging technologies currently adopted for the preparation of space foods.This review provides an overview of the inception of space foods followed by its physico-chemical and microbiological quality considerations,and processing and packaging technologies.The market opportunities available for space foods has also been covered highlighting the major players in the space food processing sector.Literature review indicates that freeze-drying has been used as a space food preservation technology of choice for years,but the combination of high-pressure processing and thermal treatment is now gaining attention due to its potential in extending the shelf life of space foods upto 5 years.Besides,3D printing has also emerged as an economically viable technology for producing more nutritious and organoleptically appealing space foods.Currently,the major constraint for space food research is simulating the environment of space for testing food processes and packaging materials which could be explored.
基金support from PT national funds(FCT/MCTES,Fundação para a Ciência e Tecnologia and Ministério da Ciência,Tecnologia e Ensino Superior)through the projects 10.54499/LA/P/0008/2020,10.54499/UIDP/50006/2020,and 10.54499/UIDB/50006/2020the FCT/MCTES for the PhD fellowships of Alireza Mousakhani Ganjeh(2022.12558.BD)Carlos A.Pinto(SFRH/BD/137036/2018 and COVID/BD/153220/2023).
文摘Proteins are essential biomolecules that play a vital role in a wide range of biological processes.However,they can be affected by oxidative reactions,which can lead to protein oxidation,compromising their structural integrity and nutritional and functional properties.Therefore,it is necessary to explore innovative preservation technologies to mitigate protein oxidation and prolong the shelf life of protein-based products.Currently,pressure-based preservation technologies such as high pressure processing(HPP),ultra high pressure homogenization(UHPH)and high pressure microfluidization(HPM)have been extensively studied to extend the shelf life of foods.These techniques have demonstrated their ability to inactivate microorganisms and enzymes,thereby preserving food and biological materials.However,they can cause a loss of quality in the food matrix,particularly through protein oxidation.Several studies have investigated the effect of HPP,UHPH and HPM on protein oxidation in various systems,including model proteins,meat,seafood,dairy and related products.The results indicate that protein oxidation is caused by free radicals,which may originate from a lipid or protein molecule in foods processed by these techniques.Once a free radical is formed,it initiates the oxidation of other proteins and lipids present in the system.Although significant progress has been made in comprehending the impact of these techniques on protein oxidation,there are still some knowledge gaps that need to be addressed.Therefore,this review paper aims to provide a summary of the current understanding of the impact of HPP,UHPH and HPM on protein oxidation.
文摘In this research,the characteristics of the high hydrostatic pressure(HHP)-treated soy protein isolate(SPI)solutions as well as HHP-treated SPI(HSPI)electrospun fibers were comprehensively studied for the first time.For this purpose,surface tension,electrical conductivity,viscosity,zeta potential,and secondary structure of HSPI solutions at different ratios were investigated.Also,differential scanning calorimetry(DSC),Fourier-transform infrared(FTIR)spectroscopy,X-ray diffraction(XRD),and scanning electron microscopy(SEM)of HHP-treated and non-treated SPI:PVA nanofibers were thoroughly compared.HHP denaturation reduced the size of nanofibers by 50-100 nm,diminished ordered structures and crystallinity of nanofibers,increased their melting point and induced hydrogen bonding between amino groups of denatured SPI and hydroxyl groups of PVA.These findings open a new horizon in the successful application of non-thermal energies in the electrospinning process to achieve appropriate fibers at nanoscale.
基金financially supported by the Fundamental Research Funds for the Central Universities(WUT:2017IVA036)111 Project(B17034)State Key Laboratory of Materials Processing and Die&Mould Technology,Huazhong University of Science and Technology(P2018-003)
文摘During the cold-chamber high pressure die casting(HPDC) process, samples were produced to investigate the microstructure characteristics of AM60B magnesium alloy. Special attention was paid to the effects of process parameters on the morphology and distribution of externally solidified crystals(ESCs) in the microstructure of magnesium alloy die castings, such as slow shot phase plunger velocity, delay time of pouring and fast shot phase plunger velocity. On the basis of metallographic observation and quantitative statistics, it is concluded that a lower slow shot phase plunger velocity and a longer delay time of pouring both lead to an increment of the size and percentage of the ESCs, due to the fact that a longer holding time of the melt in the shot sleeve will cause a more severe loss of the superheat. The impingement of the melt flow on the ESCs is more intensive with a higher fast shot phase plunger velocity, in such case the ESCs reveal a more granular and roundish morphology and are dispersed throughout the cross section of the castings. Based on analysis of the filling and solidification processes of the melt during the HPDC process, reasonable explanations were proposed in terms of the nucleation, growth, remelting and fragmentation of the ESCs to interpret the effects of process parameters on the morphology and distribution of the ESCs in the microstructure of magnesium alloy die castings.
