Citrus family especially Grapefruit,has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties.The juice and essential oil ext...Citrus family especially Grapefruit,has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties.The juice and essential oil extracted from eight recently released grapefruit cultivars were used to study physicochemical and antioxidant properties.The total soluble solids(TSS),titratable acidity(TA) and pH of juice samples extracted from various grapefruit varieties differed significantly.The refractive index,specific gravity and optical rotation values for the oil varied from 1.473 to 1.396,0.863 to 0.847 and +93 to +86,respectively.The percent 2,2-diphenyl-1-picrylhydrazyl radical activity(% DPPH activity) and ferric reducing antioxidant power(FRAP) values for grapefruit juice and peel oil varied from 24.06 to 18.79,2.91 to 1.44 mmol g^–1 and 84.87 to 74.73,7.76 to 5.73 mmol g^-1,respectively.There were significant differences in physicochemical,antioxidant properties and volatile profiles of extracted juice and oil.The oil exhibited higher DPPH and FRAP values than the juice.Among different components identified which accounted for over 99% of the volatile fraction,limonene,myrcene,and benzopyran were major components in all oil samples.展开更多
Response surface methodology was used to investigate the effect of brine concentration (10% - 20%) solution temperature (35℃ - 55℃), and duration of osmosis (30 - 60 min) with respect to water loss (WL) and salt gai...Response surface methodology was used to investigate the effect of brine concentration (10% - 20%) solution temperature (35℃ - 55℃), and duration of osmosis (30 - 60 min) with respect to water loss (WL) and salt gain (SG). The solu- tion to sample ratio of 5/1 (w/w) was used. The Box-Behnken design of three variables and three levels including seventeen experiments formed by five central points were used for optimizing input parameters. Linear, quadratic and interaction effects of three variables were analyzed with respect to water loss and solid gain. For each response, second order polynomial models were developed using multiple regression analysis. Analysis of variance (ANOVA) was per- formed to check the adequacy and accuracy of the fitted models. The response surfaces and contour maps showing the interaction of process variables were constructed. The optimum operating conditions were: solution temperature 44.89℃, brine concentration of 16.53 per cent and duration of osmosis of 47.59 min. At this optimum point, water loss and salt gain were predicted to be 44.55 per cent and 2.98 percent respectively.展开更多
The governments across the developing countries are facing a challenge of steadily increasing population,maintaining balance in demand and supply of food and upliftment in socio-economic status of farming community.Am...The governments across the developing countries are facing a challenge of steadily increasing population,maintaining balance in demand and supply of food and upliftment in socio-economic status of farming community.Among the leading developing countries,India has successfully increased agricultural crop production by fourfold,thus having at most potential for adoption of secondary agriculture practices after harvest of farm produce.Post-harvest processing of agricultural produce like milling of cereals and pulses,extraction of oil from oilseed crops,development of value added ready to eat and ready to serve food product etc.not only facilitate efficient utilization of crop produce but also check losses fetching better returns to the farmers/entrepreneurs.Post-harvest processing operations at the production catchment area helps in minimizing post harvest losses,helps in generating employment opportunities in rural areas,purity assured products in turn open window for the developed products to qualify for wider market.展开更多
As rice consumption increases,ensuring its safety has become a priority for the food industry.To address this concern,the industry is exploring a single-pass microbial inactivation treatment at the rough rice stage.In...As rice consumption increases,ensuring its safety has become a priority for the food industry.To address this concern,the industry is exploring a single-pass microbial inactivation treatment at the rough rice stage.In this study,a long-grain rice variety,RT7321[21.2%wet basis(WB)and a 20 mm bed thickness]was exposed to microwave radiation(915 MHz frequency)at powers of 16,18,and 20 kW for durations of 1,2,and 3 min.We found that the highest microwave power(20 kW)and the longest exposure duration(3 min)produced the greatest reduction in total aerobic count and total fungal count,reducing them by up to 1.21 and 5.01 log(CFU/g),respectively.Our findings provided insights into the used to high-power,shortduration 915 MHz microwave technology for decontamination purposes in rough rice to help improve the microbial safety of rice.The aim is to develop a single-pass drying approach for microbial inactivation in rice processing facilities while ensuring that the yield and quality is not compromised.展开更多
Cooking quality of dehusked splits is influenced by the dehulling method,in particular,by the pre-milling treatments.The effects of four enzymatic hydrolysis parameters,i.e.,enzyme concentration(20-60 mg/100 g dry mat...Cooking quality of dehusked splits is influenced by the dehulling method,in particular,by the pre-milling treatments.The effects of four enzymatic hydrolysis parameters,i.e.,enzyme concentration(20-60 mg/100 g dry matter),incubation time(3-15 h),incubation temperature(40-60℃)and tempering water pH(4.0-6.0)on cooking time of pigeon pea dhal were optimized using response surface methodology.Three kinds of enzymes,i.e.,xylanase,pectinase,and cellulas were used in combination for enzymatic pre-treatment.A quadratic model satisfactorily described the dehulling efficiency with high value for the coefficient of determination R^(2)(0.9062).It predicted a minimum cooking time of 21.91 min at enzyme concentration of 37.8 mg/100 g dry matter,incubation time 8.69 min,incubation temperature 48.5℃ and pH 5.49 of tempering water.Cooking time at optimum condition was observed to be 21.50 min and the predicted values of cooking time showed 2.19% deviation from the experimental values.Results of the study revealed that cooking time of enzyme treated dhal could be decreased by 19.77% compared to the oil treated dhal.展开更多
基金support in the form of INSPIRE(Innovation in Science Pursuit for Inspired Research)Fellowship(IF140221)during his PhD program
文摘Citrus family especially Grapefruit,has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties.The juice and essential oil extracted from eight recently released grapefruit cultivars were used to study physicochemical and antioxidant properties.The total soluble solids(TSS),titratable acidity(TA) and pH of juice samples extracted from various grapefruit varieties differed significantly.The refractive index,specific gravity and optical rotation values for the oil varied from 1.473 to 1.396,0.863 to 0.847 and +93 to +86,respectively.The percent 2,2-diphenyl-1-picrylhydrazyl radical activity(% DPPH activity) and ferric reducing antioxidant power(FRAP) values for grapefruit juice and peel oil varied from 24.06 to 18.79,2.91 to 1.44 mmol g^–1 and 84.87 to 74.73,7.76 to 5.73 mmol g^-1,respectively.There were significant differences in physicochemical,antioxidant properties and volatile profiles of extracted juice and oil.The oil exhibited higher DPPH and FRAP values than the juice.Among different components identified which accounted for over 99% of the volatile fraction,limonene,myrcene,and benzopyran were major components in all oil samples.
文摘Response surface methodology was used to investigate the effect of brine concentration (10% - 20%) solution temperature (35℃ - 55℃), and duration of osmosis (30 - 60 min) with respect to water loss (WL) and salt gain (SG). The solu- tion to sample ratio of 5/1 (w/w) was used. The Box-Behnken design of three variables and three levels including seventeen experiments formed by five central points were used for optimizing input parameters. Linear, quadratic and interaction effects of three variables were analyzed with respect to water loss and solid gain. For each response, second order polynomial models were developed using multiple regression analysis. Analysis of variance (ANOVA) was per- formed to check the adequacy and accuracy of the fitted models. The response surfaces and contour maps showing the interaction of process variables were constructed. The optimum operating conditions were: solution temperature 44.89℃, brine concentration of 16.53 per cent and duration of osmosis of 47.59 min. At this optimum point, water loss and salt gain were predicted to be 44.55 per cent and 2.98 percent respectively.
文摘The governments across the developing countries are facing a challenge of steadily increasing population,maintaining balance in demand and supply of food and upliftment in socio-economic status of farming community.Among the leading developing countries,India has successfully increased agricultural crop production by fourfold,thus having at most potential for adoption of secondary agriculture practices after harvest of farm produce.Post-harvest processing of agricultural produce like milling of cereals and pulses,extraction of oil from oilseed crops,development of value added ready to eat and ready to serve food product etc.not only facilitate efficient utilization of crop produce but also check losses fetching better returns to the farmers/entrepreneurs.Post-harvest processing operations at the production catchment area helps in minimizing post harvest losses,helps in generating employment opportunities in rural areas,purity assured products in turn open window for the developed products to qualify for wider market.
基金supported, in part, by the United States Department of Agriculture National Institute of Food and Agriculture Hatch Act Fundingthe University of Arkansas Grain and Rice Processing Program, USA
文摘As rice consumption increases,ensuring its safety has become a priority for the food industry.To address this concern,the industry is exploring a single-pass microbial inactivation treatment at the rough rice stage.In this study,a long-grain rice variety,RT7321[21.2%wet basis(WB)and a 20 mm bed thickness]was exposed to microwave radiation(915 MHz frequency)at powers of 16,18,and 20 kW for durations of 1,2,and 3 min.We found that the highest microwave power(20 kW)and the longest exposure duration(3 min)produced the greatest reduction in total aerobic count and total fungal count,reducing them by up to 1.21 and 5.01 log(CFU/g),respectively.Our findings provided insights into the used to high-power,shortduration 915 MHz microwave technology for decontamination purposes in rough rice to help improve the microbial safety of rice.The aim is to develop a single-pass drying approach for microbial inactivation in rice processing facilities while ensuring that the yield and quality is not compromised.
文摘Cooking quality of dehusked splits is influenced by the dehulling method,in particular,by the pre-milling treatments.The effects of four enzymatic hydrolysis parameters,i.e.,enzyme concentration(20-60 mg/100 g dry matter),incubation time(3-15 h),incubation temperature(40-60℃)and tempering water pH(4.0-6.0)on cooking time of pigeon pea dhal were optimized using response surface methodology.Three kinds of enzymes,i.e.,xylanase,pectinase,and cellulas were used in combination for enzymatic pre-treatment.A quadratic model satisfactorily described the dehulling efficiency with high value for the coefficient of determination R^(2)(0.9062).It predicted a minimum cooking time of 21.91 min at enzyme concentration of 37.8 mg/100 g dry matter,incubation time 8.69 min,incubation temperature 48.5℃ and pH 5.49 of tempering water.Cooking time at optimum condition was observed to be 21.50 min and the predicted values of cooking time showed 2.19% deviation from the experimental values.Results of the study revealed that cooking time of enzyme treated dhal could be decreased by 19.77% compared to the oil treated dhal.
