[Objectives]To explore the correlation of processing technology,physical parameters and chemical components during plain stir-baking of Trichosanthis Radix.[Methods]Based on mixture uniform experiment design,the Trich...[Objectives]To explore the correlation of processing technology,physical parameters and chemical components during plain stir-baking of Trichosanthis Radix.[Methods]Based on mixture uniform experiment design,the Trichosanthis Radix was prepared by plain stir-bake method.Delphi method was used to evaluate and select the highest-scoring processed product for measuring physical parameters.UV spectrophotometry was used to determine the contents of starch and polysaccharide.The correlation and linear regression model of processing technology,physical parameters and chemical components were established with the aid of SPSS 26.0[Results]After processing by plain stir-bake method,the relative density and chromaticity showed a decreasing trend in the processed products of Trichosanthis Radix,the oxidation value,hydroscopic rate and swelling decreased firstly and then increased,and pH increased firstly and then decreased.The content of total starch decreased,the content of polysaccharide increased,and there was a negative correlation between them.There was a significant positive correlation between temperature and oxidation value,swelling and hydroscopic rate,hydroscopic rate and polysaccharide,and there was a significant negative correlation between relative density and hydroscopic rate or polysaccharide,total starch and hydroscopic rate or swelling.The linear relation model between processing technology and physical parameters and chemical components was r2>0.9.[Conclusions]After processing by plain stir-bake method,the physical parameters of Trichosanthis Radix changed,and there may be mutual conversion between total starch and polysaccharides.To a certain extent,physical parameters can be used to evaluate the quality of processed products of Trichosanthis Radix.This study is expected to provide a reference for research on quality evaluation of processed products of traditional Chinese medicine.展开更多
All around the world,food processing techniques make use of various kinds of treatments to improve the shelf-life of foods.The commonly used thermal treatments are likely to result in deteriorating the sensory as well...All around the world,food processing techniques make use of various kinds of treatments to improve the shelf-life of foods.The commonly used thermal treatments are likely to result in deteriorating the sensory as well as nutritional qualities of foods.However,consumers are now demanding for safer and cleaner food without needing to compromise on the quality.Owing to the evolving nature of consumer demands,food technologists and others in the agro-food chain have devised processes to meet these changing demands by considering new non-thermal food processing techniques,which achieve microbiological inactivation in food materials without the application of heat directly.This review provides an appraisal on certain non-thermal food processing technologies with a focus on their operational mechanisms and success in the preservation of numerous kinds of food and offers an outline on the developments in non-thermal food processing techniques used in the food industry to enhance mass transfers.Increase in mass transfer is of industrial interest owing to a reduction in operation time.Use of a faster mass transfer velocity in the process produces multiple benefits,such as an increase in productivity,the preservation of physiological and nutritional value of food components,and a reduction in economic costs.The review demonstrates that techniques such as Pulsed Electric Field,Ultrasonication and Supercritical technology are viable treatments for enhancing mass transfer in the food processing industries.展开更多
基金Science and Technology Research and Development Project of Chengde City,Hebei Province(201706A043)Young Scholar Program of Hebei Pharmaceutical Association Hospital Pharmaceutical Research Project(2020—Hbsyxhqn0029)Public Health Service Subsidy Fund Project of Chinese Medicine Department,State Administration of Traditional Chinese Medicine(Guo Zhong Yi Gui Cai Fa[2015]No.21).
文摘[Objectives]To explore the correlation of processing technology,physical parameters and chemical components during plain stir-baking of Trichosanthis Radix.[Methods]Based on mixture uniform experiment design,the Trichosanthis Radix was prepared by plain stir-bake method.Delphi method was used to evaluate and select the highest-scoring processed product for measuring physical parameters.UV spectrophotometry was used to determine the contents of starch and polysaccharide.The correlation and linear regression model of processing technology,physical parameters and chemical components were established with the aid of SPSS 26.0[Results]After processing by plain stir-bake method,the relative density and chromaticity showed a decreasing trend in the processed products of Trichosanthis Radix,the oxidation value,hydroscopic rate and swelling decreased firstly and then increased,and pH increased firstly and then decreased.The content of total starch decreased,the content of polysaccharide increased,and there was a negative correlation between them.There was a significant positive correlation between temperature and oxidation value,swelling and hydroscopic rate,hydroscopic rate and polysaccharide,and there was a significant negative correlation between relative density and hydroscopic rate or polysaccharide,total starch and hydroscopic rate or swelling.The linear relation model between processing technology and physical parameters and chemical components was r2>0.9.[Conclusions]After processing by plain stir-bake method,the physical parameters of Trichosanthis Radix changed,and there may be mutual conversion between total starch and polysaccharides.To a certain extent,physical parameters can be used to evaluate the quality of processed products of Trichosanthis Radix.This study is expected to provide a reference for research on quality evaluation of processed products of traditional Chinese medicine.
文摘All around the world,food processing techniques make use of various kinds of treatments to improve the shelf-life of foods.The commonly used thermal treatments are likely to result in deteriorating the sensory as well as nutritional qualities of foods.However,consumers are now demanding for safer and cleaner food without needing to compromise on the quality.Owing to the evolving nature of consumer demands,food technologists and others in the agro-food chain have devised processes to meet these changing demands by considering new non-thermal food processing techniques,which achieve microbiological inactivation in food materials without the application of heat directly.This review provides an appraisal on certain non-thermal food processing technologies with a focus on their operational mechanisms and success in the preservation of numerous kinds of food and offers an outline on the developments in non-thermal food processing techniques used in the food industry to enhance mass transfers.Increase in mass transfer is of industrial interest owing to a reduction in operation time.Use of a faster mass transfer velocity in the process produces multiple benefits,such as an increase in productivity,the preservation of physiological and nutritional value of food components,and a reduction in economic costs.The review demonstrates that techniques such as Pulsed Electric Field,Ultrasonication and Supercritical technology are viable treatments for enhancing mass transfer in the food processing industries.
