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
One of the most important physicochemical properties of meat is its tenderness.The impact of Leek (Allium ampeloprasum ) extract and ultrasound on meat quality and molecular weight distribution of Longissimus lumborum...One of the most important physicochemical properties of meat is its tenderness.The impact of Leek (Allium ampeloprasum ) extract and ultrasound on meat quality and molecular weight distribution of Longissimus lumborum muscles was studied.Samples have been treated with ultrasound (100 and 300 W during 10,20,and 30 min) and Leek-derived exogenous proteases (16.9 and 33.8U/g) simultaneously and separately.The combined effect of enzyme and ultrasound in 10 and 20 min increased the pH value.It was also increased the proteolytic activity of meat.Regarding meat quality,the filtering residues,cooking loss,shear force,and hardness were reduced;water-binding capacity,emulsion capacity,and emulsion stability were improved.The electrophoretic pattern of myofibrillar proteins showed the muscle fibers were severely degraded in the combined treatments.It can be concluded that this process could be used as an alternative to the chemical tenderizing agents in the meat industry.展开更多
[Objective] The aim was to analyze the exterior quality and physical prop- erties of Hongda Tobacco in Yunnan Province, thus providing references for planting planning, technology and selection of raw materials. [Meth...[Objective] The aim was to analyze the exterior quality and physical prop- erties of Hongda Tobacco in Yunnan Province, thus providing references for planting planning, technology and selection of raw materials. [Method] Hongda C3F progenies were chosen from 24 villages and towns in Qujing, Kunming, Baoshan and Dali, and the concerning exterior quality and physical properties were analyzed through cluster analysis. [Result] The openness and width of C3F differed significantly among Qujing, Kunming, Baoshan and Dali. The thickness, stem content, equilibrium moisture con- tent extremely differed, and density and filling power varied significantly. Most physi- cal properties, such as equilibrium moisture content and density, of Dali Hongda were quite different from those in Qujing, Kunming and Baoshan, indicating that Dali Hongda enjoys special characteristics in physical properties. In addition, stem content in east, center and west areas of Yunnan Province differed significantly and Hongda in Yunnan could be classified into four species according to physical property. [Conclusion] The research has laid basis for planting planning, technology and raw mate- rials selection of Hongda tobacco.展开更多
This study compared some quality properties of yellow-fleshed sweet potato flour samples as affected by pretreatments(0.02%sulfite;blanching 85℃for 3 min 30 s and steam blanching 100℃for 2 min)and drying methods(ove...This study compared some quality properties of yellow-fleshed sweet potato flour samples as affected by pretreatments(0.02%sulfite;blanching 85℃for 3 min 30 s and steam blanching 100℃for 2 min)and drying methods(oven,sun,and drum drying).The physicochemical composition,functional properties,pasting profile,and least gelation concentration of the flours were determined.Before pretreatment,the sweet potato tubers were sorted,weighed,rinsed,peeled,and diced.The smallest particle size(58μm)was recorded for samples blanched at 85℃followed by oven drying while drum-dried samples had the largest particle size(119.5μm).The pH values(5.58-5.90)of the pretreated sun-and oven-dried samples were significantly(p<0.05)impacted by 0.02%sulfite.Compared to other drying methods.drum-dried samples had low bulk density(0.36 g/ml),the highest water(531%)and oil absorption capacities(168.5%,)and the least dispersibility(35%).Drum-dried samples had the highest swelling capacities at 60-80℃but the values decreased at 80-90℃compared to samples from other drying methods that had low swelling capacity at 60-70℃but the values increased as the temperature increased from 70-90℃.Results of the sample pasting profiles showed that pretreatment and drying techniques were significant on the various viscosities measured.Drum-dried samples had the lowest trough viscosity(18.13 RVU),final viscosity(24.88 RVU),setback viscosity(6.75 RVU),peak time(1.07 min),and pasting temperature(0℃).This study concluded that the pretreatment and drying methods affected the quality properties of the yellow-fleshed sweet potato flour samples differently,consequently altering their functionality.展开更多
To efficiently utilize the kaolin, an economical way of preparing cordierite ceramic with high performance for electric heater supports was put forward. In this study, sintering process, phase transformation, microstr...To efficiently utilize the kaolin, an economical way of preparing cordierite ceramic with high performance for electric heater supports was put forward. In this study, sintering process, phase transformation, microstructure evolutions were systematically studied by heating microscope, X-ray diffraction, scanning electronic microscope and thermal analysis. Properties（physical properties, electrical properties and coefficient of thermal expansion（CTE）） were tested for comprehensive performance evaluation. The results showed that the utilization of poor quality kaolin broadened the firing range of cordierite ceramic which was from 1 200 to 1 380 ℃. Microstructure becomes loose with increasing of the pore size, which had significant influence on bending strength and electrical properties. High content of K2 O in poor quality kaolin was the reason for liquid phase generation in sintering process, which further leads to microstructural changes. The cordierite ceramic sintered at 1 320 ℃ had the properties as follows： CTE of 1.98×10^（-6） ℃^（-1）（500 ℃）, bending strength of 90 MPa, apparent porosity of 15.1%, dielectric constant of 7.5（100 Hz）, and volume resistivity of 1.05×109 Ω·cm（100 Hz）. The comprehensive properties are very suitable for use as electric heater supports.展开更多
Relationship between eating quality(EQ)andphysico-chemical properties of 78 high grainquality rice varieties,45 indica and 33 japoni-ca,were studied in 1995.The samples werecollected from different rice growing region...Relationship between eating quality(EQ)andphysico-chemical properties of 78 high grainquality rice varieties,45 indica and 33 japoni-ca,were studied in 1995.The samples werecollected from different rice growing regions in20 provinces.The physico-chemical proper-ties,including grain length(GL),length towidth ratio(L/W),chalky grain rate(CG),chalkiness(CH),translucency(TR),gela-tinization temperature(GT,measured by alka-li spreading value),gel consistency(CA2),amylase content(AC),and protein content(PC)were measured according to the standard展开更多
Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein...Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents,starch damage,swelling power,pasting characteristics,and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters,the protein content of wheat and the granulation of flour,showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%～14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61,p<0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μm in size and representing 9.6%～19.3% of the flour weights was correlated positively (r =0 .78,p<0.01) with crumb grain score,whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60,p<0.05) with crumb grain score.展开更多
Postharvest Chinese olives are prone to quality deterioration,spoilage,and decay,which lead to postharvest loss and shorten the shelf life of fresh Chinese olives.Slightly acidic electrolyzed water(SAEW)is an economic...Postharvest Chinese olives are prone to quality deterioration,spoilage,and decay,which lead to postharvest loss and shorten the shelf life of fresh Chinese olives.Slightly acidic electrolyzed water(SAEW)is an economical,safe,and environmentally friendly postharvest technology for fresh produce.The effects of SAEW at 40 mg/L available chlorine concentration(ACC)on the storage behaviour and quality performance of Chinese olives were explored.In contrast with the control sample,SAEW-treated Chinese olives presented a lower pericarp greenness(-)-redness(+)(a^(*))value,a lower percentage of fruit weight loss,a lower fruit respiration rate,a higher percentage of healthy fruit,and higher values of pericarp lightness(L^(*)),blueness(-)-yellowness(+)(b^(*)),chroma(C),and hue angle(h°).Additionally,SAEW treatment helped delay the declines in the levels of pericarp chlorophyll,pulp sucrose,total soluble solids,titratable acid,vitamin C,and total soluble sugars,as well as reduce the increases in pericarp carotenoid and pulp-reducing sugar.These data suggest that SAEW treatment could efficaciously elevate the storage performance and quality maintenance of postharvest Chinese olives,thereby lengthening the storage life of fresh Chinese olives.展开更多
Salmonellosis outbreaks caused by Salmonella Enteritidis are usually linked to the consumption of eggs and egg products.To assure egg safety,High Voltage Atmospheric Cold Plasma(HVACP)has demonstrated its efficacy in ...Salmonellosis outbreaks caused by Salmonella Enteritidis are usually linked to the consumption of eggs and egg products.To assure egg safety,High Voltage Atmospheric Cold Plasma(HVACP)has demonstrated its efficacy in achieving higher than 105 CFU/egg reduction of this bacteria on the egg’s surface.Although no quality changes were found immediately after treatment,there was a lack of knowledge on how the quality of HVACP-treated eggs could evolve during their shelf life,and a six-week quality study was performed in this work.Eggs were treated under two sets of conditions,0.5 min of treatment within 24 h post treatment and 8.5 min of treatment and no post treatment time were the selected ones.No significant differences were found between untreated and treated eggs regarding albumen and yolk pH,Haugh unit,yolk color,vitelline membrane strength or shell strength.The changes detected during the six weeks of storage at 4℃ were attributed to the natural aging of the eggs and not to the effect of HVACP treatments.These results prove HVACP technology as an effective alternative to current techniques to assure both the safety and quality of eggs during their shelf life.展开更多
The impact of skim milk(SM),demineralized whey(DW),whey protein concentrate(WPC40-WPC80),isolated(WPI)and hydrolyzed(WPH)on different parameters of yogurts have been evaluated using SLB95 and Yoflex starters.Addition ...The impact of skim milk(SM),demineralized whey(DW),whey protein concentrate(WPC40-WPC80),isolated(WPI)and hydrolyzed(WPH)on different parameters of yogurts have been evaluated using SLB95 and Yoflex starters.Addition of whey proteins shortened the fermentation time in yogurts with the exception of WPH,which extended it and presented the highest titratable acidity.WPH increased the Lactobacillus and decreased Streptococcus population in yogurts with SLB95 starter.WPI and WPC80 increased water-holding capacity.WPI and WPC80 yogurts exhibited larger aggregates,compared to the rest ingredients,and be bigger with the SLB95 starter.The volatile compounds differ,though not greatly,among yogurts.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gratitude sincerely to the Semnan Universtiy for funding this project.
文摘One of the most important physicochemical properties of meat is its tenderness.The impact of Leek (Allium ampeloprasum ) extract and ultrasound on meat quality and molecular weight distribution of Longissimus lumborum muscles was studied.Samples have been treated with ultrasound (100 and 300 W during 10,20,and 30 min) and Leek-derived exogenous proteases (16.9 and 33.8U/g) simultaneously and separately.The combined effect of enzyme and ultrasound in 10 and 20 min increased the pH value.It was also increased the proteolytic activity of meat.Regarding meat quality,the filtering residues,cooking loss,shear force,and hardness were reduced;water-binding capacity,emulsion capacity,and emulsion stability were improved.The electrophoretic pattern of myofibrillar proteins showed the muscle fibers were severely degraded in the combined treatments.It can be concluded that this process could be used as an alternative to the chemical tenderizing agents in the meat industry.
基金Supported by Project of China Tobacco Yunnan Industrial Co.,Ltd.(2008YL07)Project of Hongyun Honghe Group(HYHH2010YL02)~~
文摘[Objective] The aim was to analyze the exterior quality and physical prop- erties of Hongda Tobacco in Yunnan Province, thus providing references for planting planning, technology and selection of raw materials. [Method] Hongda C3F progenies were chosen from 24 villages and towns in Qujing, Kunming, Baoshan and Dali, and the concerning exterior quality and physical properties were analyzed through cluster analysis. [Result] The openness and width of C3F differed significantly among Qujing, Kunming, Baoshan and Dali. The thickness, stem content, equilibrium moisture con- tent extremely differed, and density and filling power varied significantly. Most physi- cal properties, such as equilibrium moisture content and density, of Dali Hongda were quite different from those in Qujing, Kunming and Baoshan, indicating that Dali Hongda enjoys special characteristics in physical properties. In addition, stem content in east, center and west areas of Yunnan Province differed significantly and Hongda in Yunnan could be classified into four species according to physical property. [Conclusion] The research has laid basis for planting planning, technology and raw mate- rials selection of Hongda tobacco.
文摘This study compared some quality properties of yellow-fleshed sweet potato flour samples as affected by pretreatments(0.02%sulfite;blanching 85℃for 3 min 30 s and steam blanching 100℃for 2 min)and drying methods(oven,sun,and drum drying).The physicochemical composition,functional properties,pasting profile,and least gelation concentration of the flours were determined.Before pretreatment,the sweet potato tubers were sorted,weighed,rinsed,peeled,and diced.The smallest particle size(58μm)was recorded for samples blanched at 85℃followed by oven drying while drum-dried samples had the largest particle size(119.5μm).The pH values(5.58-5.90)of the pretreated sun-and oven-dried samples were significantly(p<0.05)impacted by 0.02%sulfite.Compared to other drying methods.drum-dried samples had low bulk density(0.36 g/ml),the highest water(531%)and oil absorption capacities(168.5%,)and the least dispersibility(35%).Drum-dried samples had the highest swelling capacities at 60-80℃but the values decreased at 80-90℃compared to samples from other drying methods that had low swelling capacity at 60-70℃but the values increased as the temperature increased from 70-90℃.Results of the sample pasting profiles showed that pretreatment and drying techniques were significant on the various viscosities measured.Drum-dried samples had the lowest trough viscosity(18.13 RVU),final viscosity(24.88 RVU),setback viscosity(6.75 RVU),peak time(1.07 min),and pasting temperature(0℃).This study concluded that the pretreatment and drying methods affected the quality properties of the yellow-fleshed sweet potato flour samples differently,consequently altering their functionality.
基金Funded by the Major State Basic Research Development Program of China(973 Program)(No.2010CB227105)
文摘To efficiently utilize the kaolin, an economical way of preparing cordierite ceramic with high performance for electric heater supports was put forward. In this study, sintering process, phase transformation, microstructure evolutions were systematically studied by heating microscope, X-ray diffraction, scanning electronic microscope and thermal analysis. Properties（physical properties, electrical properties and coefficient of thermal expansion（CTE）） were tested for comprehensive performance evaluation. The results showed that the utilization of poor quality kaolin broadened the firing range of cordierite ceramic which was from 1 200 to 1 380 ℃. Microstructure becomes loose with increasing of the pore size, which had significant influence on bending strength and electrical properties. High content of K2 O in poor quality kaolin was the reason for liquid phase generation in sintering process, which further leads to microstructural changes. The cordierite ceramic sintered at 1 320 ℃ had the properties as follows： CTE of 1.98×10^（-6） ℃^（-1）（500 ℃）, bending strength of 90 MPa, apparent porosity of 15.1%, dielectric constant of 7.5（100 Hz）, and volume resistivity of 1.05×109 Ω·cm（100 Hz）. The comprehensive properties are very suitable for use as electric heater supports.
文摘Relationship between eating quality(EQ)andphysico-chemical properties of 78 high grainquality rice varieties,45 indica and 33 japoni-ca,were studied in 1995.The samples werecollected from different rice growing regions in20 provinces.The physico-chemical proper-ties,including grain length(GL),length towidth ratio(L/W),chalky grain rate(CG),chalkiness(CH),translucency(TR),gela-tinization temperature(GT,measured by alka-li spreading value),gel consistency(CA2),amylase content(AC),and protein content(PC)were measured according to the standard
文摘Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents,starch damage,swelling power,pasting characteristics,and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters,the protein content of wheat and the granulation of flour,showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%～14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61,p<0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μm in size and representing 9.6%～19.3% of the flour weights was correlated positively (r =0 .78,p<0.01) with crumb grain score,whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60,p<0.05) with crumb grain score.
基金funded by the National Natural Science Foundation of China(No.31871860)the Science and Technology Innovation Foundation at Fujian Agriculture and Forestry University of China(No.KFb22079XA).
文摘Postharvest Chinese olives are prone to quality deterioration,spoilage,and decay,which lead to postharvest loss and shorten the shelf life of fresh Chinese olives.Slightly acidic electrolyzed water(SAEW)is an economical,safe,and environmentally friendly postharvest technology for fresh produce.The effects of SAEW at 40 mg/L available chlorine concentration(ACC)on the storage behaviour and quality performance of Chinese olives were explored.In contrast with the control sample,SAEW-treated Chinese olives presented a lower pericarp greenness(-)-redness(+)(a^(*))value,a lower percentage of fruit weight loss,a lower fruit respiration rate,a higher percentage of healthy fruit,and higher values of pericarp lightness(L^(*)),blueness(-)-yellowness(+)(b^(*)),chroma(C),and hue angle(h°).Additionally,SAEW treatment helped delay the declines in the levels of pericarp chlorophyll,pulp sucrose,total soluble solids,titratable acid,vitamin C,and total soluble sugars,as well as reduce the increases in pericarp carotenoid and pulp-reducing sugar.These data suggest that SAEW treatment could efficaciously elevate the storage performance and quality maintenance of postharvest Chinese olives,thereby lengthening the storage life of fresh Chinese olives.
基金supported by Ontario Ministry of Agriculture,Food and Rural Affairs(OMAFRA)he Barrett Family Foundation Chair in Sustainable Food Engineering.
文摘Salmonellosis outbreaks caused by Salmonella Enteritidis are usually linked to the consumption of eggs and egg products.To assure egg safety,High Voltage Atmospheric Cold Plasma(HVACP)has demonstrated its efficacy in achieving higher than 105 CFU/egg reduction of this bacteria on the egg’s surface.Although no quality changes were found immediately after treatment,there was a lack of knowledge on how the quality of HVACP-treated eggs could evolve during their shelf life,and a six-week quality study was performed in this work.Eggs were treated under two sets of conditions,0.5 min of treatment within 24 h post treatment and 8.5 min of treatment and no post treatment time were the selected ones.No significant differences were found between untreated and treated eggs regarding albumen and yolk pH,Haugh unit,yolk color,vitelline membrane strength or shell strength.The changes detected during the six weeks of storage at 4℃ were attributed to the natural aging of the eggs and not to the effect of HVACP treatments.These results prove HVACP technology as an effective alternative to current techniques to assure both the safety and quality of eggs during their shelf life.
基金funded by the Project PUE(N◦22920160100023)by Consejo Nacional de Investigaciones Científicas y Tecnológicas(CONICET,Argentine).
文摘The impact of skim milk(SM),demineralized whey(DW),whey protein concentrate(WPC40-WPC80),isolated(WPI)and hydrolyzed(WPH)on different parameters of yogurts have been evaluated using SLB95 and Yoflex starters.Addition of whey proteins shortened the fermentation time in yogurts with the exception of WPH,which extended it and presented the highest titratable acidity.WPH increased the Lactobacillus and decreased Streptococcus population in yogurts with SLB95 starter.WPI and WPC80 increased water-holding capacity.WPI and WPC80 yogurts exhibited larger aggregates,compared to the rest ingredients,and be bigger with the SLB95 starter.The volatile compounds differ,though not greatly,among yogurts.
