Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphi...Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.展开更多
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
Durian rind wastes are an important raw material for activated carbon production due to their renewable sources and low-cost materials.The efficiency of increasing surface area and the quantity of oxygen groups on the...Durian rind wastes are an important raw material for activated carbon production due to their renewable sources and low-cost materials.The efficiency of increasing surface area and the quantity of oxygen groups on the surface of activated carbon were studied for the preparation of activated carbon.The preparation of activated carbon has been studied with the different methods as follows:activation by acid,activation by base,hydrothermal and activation by acid,and hydrothermal and activation by base.The results showed that hydrothermal and activation by acid had high iodine number which was chosen to determine the optimum condition for activated carbon preparation.The optimum condition for preparation of durian rind activated carbon was studied by Box-Behnken design.Solid/water ratio,solid/acid ratio and temperature were chosen as the important parameters for achieving the optimum reaction condition.The reaction products were analyzed by iodine number.Based on the results,the optimum condition for preparation of durian rind activated carbon was predicted using RSM.The maximum iodine number of 626.47 mg/g was expected at the optimum condition:solid/water ratio(1:175,g/mL),solid/acid ratio(1:23,g/mL)and temperature(500℃).The preparation of durian rind activated carbon at the optimal condition was carried;the percentages of iodine number achieved(666.73±6 mg/g)were close to the maximum predicted value(666.73 mg/g),thus verifying the model.At the optimum condition,the functional group on surface of durian rind activated carbon was characterized by FT-IR.The result showed that the oxygen content on surface was increased in the form of carbonyl and sulfonyl group.展开更多
Maize growth,organ development,and yield formation are highly controlled by the manner in which the plant captures,partition,and remobilizes biomass and phosphorus(P).Better understanding of biomass and P accumulation...Maize growth,organ development,and yield formation are highly controlled by the manner in which the plant captures,partition,and remobilizes biomass and phosphorus(P).Better understanding of biomass and P accumulation,partition,and remobilization processes will improve modeling of crop resource use.However,there is still a lack of detailed data to parameterize the modeling of these processes,particula rly for modern maize cultivars.A two-year(2016 and 2017)field experiment with three P fertilization treatments(0(P0),75(P75),and 300(P300)kg P_(2)O_(5)ha^(-1))was conducted on a Fluvo-aquic soil(Quzhou,Hebei province,China)to collect data and quantify key processes for a representative modern maize cultivar(Zhengdan 958)widely grown in China.The proportions of biomass and P partitioned into various maize organs were unaffected by P application rate.Zhengdan 958 showed a much lower leaf-senescence rate than older cultivars,resulting in post-silking leaf photosynthesis being sufficient to meet grain biomass demand.In contrast,50%-85%of leaf P and 15%-50%of stem P accumulated pre-silking were remobilized into grain,in spite of the large proportion of post-silking P uptake.Our results are consistent with the theory that plants use resources according to the priority order of re-allocation from senescence followed by assimilation and uptake,with the re-translocation of reserves last.The results also enabled us to estimate the threshold P concentrations of Zhengdan 958 for modeling crop P demand.The critical leaf P concentration for individual leaves was 0.25%-0.30%,with a corresponding specific leaf P(SLP)of 75-100 mg P m^(-2).The structural P concentration for leaf was 0.01%,corresponding to an SLP of 3.8 mg P m^(-2).The maximum P concentrations of leaves and stems were 0.33%and 0.29%.The residual P concentration for stems was 0.006%.展开更多
In the present study, chitosan and polyvinyl alcohol(PVA) were blended with different concentrations of sodium montmorillonite(Na^+MMT) clay solution by a solvent casting method. X-ray diffraction and transition elect...In the present study, chitosan and polyvinyl alcohol(PVA) were blended with different concentrations of sodium montmorillonite(Na^+MMT) clay solution by a solvent casting method. X-ray diffraction and transition electron microscope results show that the film properties are related to the co-existence of Na^+MMT intercalation/exfoliation in the blend and the interaction between chitosan–PVA and Na^+MMT. 5-Fluorouracil(5-FU) was loaded with chitosan–PVA/Na^+MMT nanocomposite films for in vitro drug delivery study. The antimicrobial activity of the chitosan–PVA/Na^+MMT films showed significant effect against Salmonella(Gram-negative) and Staphylococcus aureus(Gram-positive), whereas5-FU encapsulated chitosan–PVA/Na^+MMT bio-nanocomposite films did not show any inhibition against bacteria. Our results indicate that combination of a flexible and soft polymeric material with high drug loading ability of a hard inorganic porous material can produce improved control over degradation and drug release. It will be an economically viable method for preparation of advanced drug delivery vehicles and biodegradable implants or scaffolds.展开更多
Experimental design was applied in the optimization of crude oil adsorption from saline waste water using raw bagasse.The application of response surface methodology(RSM) was presented with temperature,salinity of wat...Experimental design was applied in the optimization of crude oil adsorption from saline waste water using raw bagasse.The application of response surface methodology(RSM) was presented with temperature,salinity of water,pH,adsorbent dose,and initial oil content as factors.A quadratic model could be used to approximate the mathematical relationship of crude oil removal on the five significant independent variables.Predicted values and experimental values are found to be in good agreement with R2 of 97.44%.The result of optimization shows that the maximum crude oil removal is equal to 67.38% under the optimal condition of temperature of 46.53 °C,salinity of 37.2 g/L,pH of 3,adsorbent dose of 9 g/L and initial oil content of 300×10-6.展开更多
Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Incr...Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content （total polyphenols and O-diphenols） and anthocyanins content of cocoa beans.展开更多
We developed a novel rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100℃. The aim of this paper is to compare the effect of RHP treatment versus conventional sodium hyp...We developed a novel rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100℃. The aim of this paper is to compare the effect of RHP treatment versus conventional sodium hypochlorite (NaClO) treatments on inactivation of natural mesophilic bacteria and quality attributes on fruits and vegetables. The RHP treatment was performed within a second by free-falling samples (cabbage, cucumber, carrot, bell pepper, pineapple and melon) through cylindrical processing chamber filled with steam. NaClO treatment was performed by washing samples with NaClO solution (100 mg/mL of free chlorine (pH 7), for 1 min). The RHP treatment showed a significantly higher inactivation effect than NaClO treatment on all tested samples. The RHP treatment had a slightly larger influence on color and vitamin C content than NaClO treatment in cabbage. Furthermore, the effects of treatment time and operated temperature were also determined using microbial model system. Elongation of treatment time did not significantly increase the microbial inactivation effect. Lowering of operated temperature by mixing air into steam tended to decrease the inactivation effect. From these results, RHP treatment could be used as an alternative method for decontaminating microorganisms on fruits and vegetables, except on leafy vegetable. In addition, it is suggested that microbial inactivation by RHP treatment was achieved through the initial condensation stage of water vapor on sample surface. By contrast, interfusion of air disturbed the effective condensation of water vapor.展开更多
Zeolites are aluminosilicate compounds with excellent selective,precise adsorption capabilities that find their potential applications in various sectors of the biomaterials and food industry.The zeolites from ages ha...Zeolites are aluminosilicate compounds with excellent selective,precise adsorption capabilities that find their potential applications in various sectors of the biomaterials and food industry.The zeolites from ages have been utilized in biomedicine,catalysis,detergent and air purification industries but their commercial applications in the biomaterials and food industry are not studied enough.Zeolites are known to reduce mycotoxins,toxic compounds,heavy metals,and microbes.The present review tries to summarize different arenas of zeolite applications in the biomaterials and food industry.The article also includes a discussion of individual applications of zeolitic properties like antimicrobial effect,food nanoreactors and intelligent food contact behaviour in brief.Moreover,sound coverage is given over zeolite classification,their synthesis and the modelling of their adsorption behaviour.The outcomes of the review emphasize the commercial viability of zeolites and their potential to serve as a possible alternative to many processing steps which ultimately will economise the production process in the food industry.This review also emphasizes extensive research that needs to be carried out to further improvise the capabilities of zeolites to overcome the challenges lying around them.展开更多
Oil-in-water(o/w) emulsions were produced with a membrane emulsification system. The effect of the continuous phase viscosity on the emulsification was studied. The theoretical analyses show that the continuous phase ...Oil-in-water(o/w) emulsions were produced with a membrane emulsification system. The effect of the continuous phase viscosity on the emulsification was studied. The theoretical analyses show that the continuous phase viscosity influences not only the flow field of the continuous phase but also the interfacial tension. The droplet size distribution and disperse phase flux for different continuous phase viscosity were investigated experimentally at constant wall shear stress and constant volume flow rate of the continuous phase respectively.展开更多
The growing interest in the anaerobic ammonium oxidizing(AMX)process in treating high nitrogen containing wastewaters and a comprehensive study into the granulation mechanism of these bacteria under diverse environmen...The growing interest in the anaerobic ammonium oxidizing(AMX)process in treating high nitrogen containing wastewaters and a comprehensive study into the granulation mechanism of these bacteria under diverse environmental conditions over the years have been unequal.To this effect,the distinctive differences in saline adapted AMX(S_AMX)and nonsaline adapted AMX(NS_AMX)granules are presented in this study.It was observed that substrate utilisation profiles,granule formation mechanism,and pace towards granulation differed marginally for the two adaptation conditions.The different microbial dominant aggregation types aided in splitting the 471 days operated lab-scale SBRs into three distinct phases.In both reactors,phase III(granules dominant phase)showed the highest average nitrogen removal efficiency of 87.9%±4.8%and 85.6%±3.6%for the S_AMX and NS_AMX processes,respectively.The extracellular polymeric substances(EPS)quantity and major composition determined its role either as a binding agent in granulation or a survival mechanism in saline adaptation.It was also observed that granules of the S_AMX reactor were mostly loosely and less condensed aggregates of smaller sub-units and flocs while those of the NS_AMX reactor were compact agglomerates.The ionic gradient in saline enrichment led to an increased activity of the Na^(+)/K^(+)–ATPase,hence enriched granules produced higher cellular adenosine triphosphate molecules which finally improved the granules active biomass ratio by 32.96%.Microbial community showed that about three to four major known AMX species made up the granules consortia in both reactors.Proteins and expression of functional genes differed for these different species.展开更多
We used field experimental data to evaluate the ability of the agricultural production system model (APSIM) to simulate soil P availability,maize biomass and grain yield in response to P fertilizer applications on a f...We used field experimental data to evaluate the ability of the agricultural production system model (APSIM) to simulate soil P availability,maize biomass and grain yield in response to P fertilizer applications on a fluvo-aquic soil in the North China Plain.Crop and soil data from a 2-year experiment with three P fertilizer application rates(0,75 and 300 kg P_(2)O_(5) ha^(–1)) were used to calibrate the model.Sensitivity analysis was carried out to investigate the influence of APSIM SoilP parameters on the simulated P availability in soil and maize growth.Crop and soil P parameters were then derived by matching or relating the simulation results to observed crop biomass,yield,P uptake and Olsen-P in soil.The re-parameterized model was further validated against 2 years of independent data at the same sites.The re-parameterized model enabled good simulation of the maize leaf area index (LAI),biomass,grain yield,P uptake,and grain P content in response to different levels of P additions against both the calibration and validation datasets.Our results showed that APSIM needs to be re-parameterized for simulation of maize LAI dynamics through modification of leaf size curve and a reduction in the rate of leaf senescence for modern staygreen maize cultivars in China.The P concentration limits (maximum and minimum P concentrations in organs)at different stages also need to be adjusted.Our results further showed a curvilinear relationship between the measured Olsen-P concentration and simulated labile P content,which could facilitate the initialization of APSIM P pools in the NCP with Olsen-P measurements in future studies.It remains difficult to parameterize the APSIM SoilP module due to the conceptual nature of the pools and simplified conceptualization of key P transformation processes.A fundamental understanding still needs to be developed for modelling and predicting the fate of applied P fertilizers in soils with contrasting physical and chemical characteristics.展开更多
Honey was serially diluted with different percentages of glucose, fructose and water and each was analysed rheologically at room temperature of 27°C. Pure honey exhibits thixotropic time-dependent rheological beh...Honey was serially diluted with different percentages of glucose, fructose and water and each was analysed rheologically at room temperature of 27°C. Pure honey exhibits thixotropic time-dependent rheological behaviour, the behaviour of glucose and fructose solutions in water (a Newtonian solvent) tends towards near Newtonian. The rheological profiles of pure and adulterated honey samples were determined using RV DV-III Ultra Programmable Rheometer at low rates of share. A Structural Kinetic Model was developed which provided good correlations with the rheological data. The new model was used to classify samples using their average molecular weights as one of the distinguishing parameters. Also the order of the kinetics in the new model suggests the number of active components in the “honey” undergoing deformation as 3. Carreau-Yasuda model was also improved upon to provide an independent assessment of average molecular weight of samples.展开更多
This paper aims to investigate a method to perform non-isothermal flow simulations in a complex geometry for generalised Newtonian fluids. For this purpose, 3D numerical simulations of starch based products are perfor...This paper aims to investigate a method to perform non-isothermal flow simulations in a complex geometry for generalised Newtonian fluids. For this purpose, 3D numerical simulations of starch based products are performed. The geometry of a co-rotating twin-screw extruder is considered. Process conditions concern high rotational speed (up to 1800 rpm), different flow rates (30, 40 and 60 kg/h) and water contents (22% and 36%), for a total of 54 simulations. To cope with the geometry complexity a Mesh Superposition Technique (MST) was adopted. The pseudoplastic behaviour of the fluid is taken into account by considering viscosity as function of shear rate (Ostwaldde Waele relationship) and temperature (Arrhenius law). Simulated temperature variations are compared with measurements at same process conditions for validation. Qualitative behaviour of temperature T and shear stress ?along the screw are analysed and comparisons of different process conditions are presented. By these simulations a database is formed to develop a process control strategy for novel extruder operating points in food technology.展开更多
Investigations were conducted to establish effects of fermentation and drying on the fermentation index （FI） and cut test of pulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design...Investigations were conducted to establish effects of fermentation and drying on the fermentation index （FI） and cut test of pulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design with the principal factors being pod storage （0, 3, 7 and 10 d） and fermentation time （0, 3 and 6 d） to study the changes occurring during the fermentation process. The study also used a 4 x 3 full factorial design with pod storage （0, 3, 7 and 10 d） and drying time （0, 3 and 7 d） being the principal factors investigated to study the changes occurring during the drying process. FI and cut test of the beans were studied during fermentation as well as the drying process. FI of the beans increased significantly with pod storage and fermentation but decreased slightly during drying. FI of the unfermented beans increased slightly from 0.674 for the unstored pods to 0.763 after 10 days of pod storage. The FI of the fermented beans （six days fermentation） also increased from 1.390 for the unstored pods to 1.424 for pods stored for 10 days. It decreased from 1.389 at the start of drying for the unstored pods to 1.105 for pods stored for 10 days at the end of drying （seven days）. FI of all the beans were however, above 1.0 at the end of fermentation and drying for all pod storage treatments. Cut test revealed that storage of pods for 3, 7 and 10 days increased the percentage of brown beans by 66%, 94% and 72%, respectively, by the sixth day of fermentation. Percentage of brown beans decreased to 61%, 76% and 63%, respectively, for pods stored for 3, 7 and 10 d at the end of drying （seven days）. Cocoa pods can be stored for up to 10 days, fermented for six days and dried for seven days with the necessary formation of brown pigments characteristics of well fermented and dried cocoa beans.展开更多
Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa （Theobroma cacao） beans were investigated. A 4 - 4 full factorial design with the principal experim...Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa （Theobroma cacao） beans were investigated. A 4 - 4 full factorial design with the principal experimental factors as pod storage （0, 3, 7 and l0 d） and roasting time （0, 15, 30 and 45 min） were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly （P 〈 0.05） with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly （P 〈 0.05） decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity （non-volatile acids）, non-reducing sugars and total sugars while roasting up to 45 min at 120 ℃ caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars.展开更多
An essential aspect of product quality of aquatic foods is the rapid and accurate identification of bacterial species.From this perspective omics technologies prove to be very useful in the assessment of the quality a...An essential aspect of product quality of aquatic foods is the rapid and accurate identification of bacterial species.From this perspective omics technologies prove to be very useful in the assessment of the quality and safety of seafood products.Such technologies can identify and detect low levels of contamination by pathogenic and spoilage bacteria and can be used to study the effects caused by processing and storage of seafood products.The integration of food processing with the monitoring of the microbial characteristics using conventional microbiological assays,coupled to molecular techniques may establish the baseline for the development of quicker and more sensitive and reliable methods for seafood safety screening.The use of combined omics technologies,including metagenomics,proteomics and metabolomics,coupled to conventional quality indices such as colour,texture and flavour offer a new tool for novel processing optimization to ensure seafood quality.The aim of this brief review is to outline how omics technologies can generate novel tools for integration into seafood processing and quality control.Considering that the main aspect of the review is the improvement of safety and quality of the final product,from production to consumption,emphasis is given to microbial identification and metabolite detection,the evaluation of the allergenic capacity of fish and seafood and optimization of postharvest processing.Deployment of omics for identification of potential microalgal products of relevance to seafood quality and safety is also considered.展开更多
The quality and safety of food can be evaluated using a variety of conventional and scientific methods.But all of those ways are time-consuming,laborious,and harmful.There are two primary types of processes used to ga...The quality and safety of food can be evaluated using a variety of conventional and scientific methods.But all of those ways are time-consuming,laborious,and harmful.There are two primary types of processes used to gauge the quality and safety of foods:1)Destructive methods(like gas chromatography,high performance liquid chromatography,enzyme linked immuno-sorbent assay,etc.);and 2)Non-destructive methods(such imaging methods,computer vision systems,fourier transform infrared spectroscopy,and near infrared spectroscopy).Techniques for imaging are frequently employed in the food industry to assess external quality.Imaging is the process of visualizing an object,while spectroscopy is the study of how energy is transferred from light to matter.Spectroscopy and imaging are used in the hyper spectral imaging approach.A method that may offer both spectral and spatial information about a component is called hyperspectral imaging(HSI).The HSI creates a hypercube out of spectral pictures at more than ten different wavelengths.A hypercube has three dimensions:two spatial(the x and y axes)and one spectral(λ).Fruits and vegetables,dairy goods,meat products,seafood,grains,and legumes are all evaluated for quality and safety using HSI.The HSI approach is excellent for identifying both internal and exterior food problems.Anthocyanin in grapes,Penicillium digitatum in mandarins,melamine in milk powder,and the amount of fat in cheese can all be detected using HSI.In addition to recognizing the muscles in lamb meat,HSI may also be used to assess the colour,pH,and tenderness of beef,the colour,pH,and drip loss of pork,and the presence of E.coli in pork.Additionally,HSI is utilized to identify Aspergillus niger in wheat and Aflatoxin B1 in maize.Chemometric instruments are essential to HSI.Large data storage and fast processors are needed.Improved models are required for quick and simple evaluation.The HSI has limits when it comes to microbiological contaminants’metabolites detection and quantification,model optimization,and the development of more reliable models.Validation of developed models on several storage conditions.Combining HSI with Raman microscopic imaging(RMI)and fluorescence microscopic imaging(FMI)improves the ability to analyze microbes.展开更多
Aquaculture is the fastest growing food producing sector,accounting for almost 50%of the animal protein consumed globally,with the expectation that it will rise to 65%by 2030,due to the increasing emphasis on fish pro...Aquaculture is the fastest growing food producing sector,accounting for almost 50%of the animal protein consumed globally,with the expectation that it will rise to 65%by 2030,due to the increasing emphasis on fish products as important components of a healthy diet.However,EU production is stagnating with approximately 60–65%of European demand for fish products being imported(EUMOFA,2021).The reason for this is complex and the sector faces a number of challenges.展开更多
The present investigation was carried out to characterize starches,particle size,morphology index and structural properties from velvet bean seed powder.Structural characteristics of starch extracted from these nano s...The present investigation was carried out to characterize starches,particle size,morphology index and structural properties from velvet bean seed powder.Structural characteristics of starch extracted from these nano sized seed powder was evaluated using X-ray diffraction(XRD)and analyzed particles size,morphology,and degree of Crystallinity.From our XRD analysis,starch presented a C-type XRD pattern and crystallite size of 38.26Å.The particle size was found to be 15 to 41 nm.Morphology index(MI)ranged from 0.5 to 0.73.It is observed that MI has direct relationship with particle size and indirect relationship with specific surface area.The morphology and particle size was confirmed by XRD,Transmission Electron microscopy(TEM)which showed formation of well-dispersed gold nanoparticles in the range of 14 to 43 nm with monodisperse in nature.These starch nanocrystals could be potential precursors to nanocomposites and nanoparticle-based copolymers.展开更多
文摘Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.
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.
基金The authors gratefully acknowledgement funding of this research(KREF116101)King Mongkut’s Institute of Technology Ladkrabang Research Fund,Thailand.
文摘Durian rind wastes are an important raw material for activated carbon production due to their renewable sources and low-cost materials.The efficiency of increasing surface area and the quantity of oxygen groups on the surface of activated carbon were studied for the preparation of activated carbon.The preparation of activated carbon has been studied with the different methods as follows:activation by acid,activation by base,hydrothermal and activation by acid,and hydrothermal and activation by base.The results showed that hydrothermal and activation by acid had high iodine number which was chosen to determine the optimum condition for activated carbon preparation.The optimum condition for preparation of durian rind activated carbon was studied by Box-Behnken design.Solid/water ratio,solid/acid ratio and temperature were chosen as the important parameters for achieving the optimum reaction condition.The reaction products were analyzed by iodine number.Based on the results,the optimum condition for preparation of durian rind activated carbon was predicted using RSM.The maximum iodine number of 626.47 mg/g was expected at the optimum condition:solid/water ratio(1:175,g/mL),solid/acid ratio(1:23,g/mL)and temperature(500℃).The preparation of durian rind activated carbon at the optimal condition was carried;the percentages of iodine number achieved(666.73±6 mg/g)were close to the maximum predicted value(666.73 mg/g),thus verifying the model.At the optimum condition,the functional group on surface of durian rind activated carbon was characterized by FT-IR.The result showed that the oxygen content on surface was increased in the form of carbonyl and sulfonyl group.
基金financially supported by the National Key Research and Development Program of China(2017YFD0200200,2017YFD0200202)the National Natural Science Foundation of China(31960627)+1 种基金support from the Australia-China Joint Research Centre-Healthy Soils for Sustainable Food Production and Environmental Quality(ACSRF48165)the CSIRO and Chinese Academy of Agricultural Sciences(CAAS)through the research project"Scientific Benchmarks for Sustainable Agricultural Intensification"for financial support。
文摘Maize growth,organ development,and yield formation are highly controlled by the manner in which the plant captures,partition,and remobilizes biomass and phosphorus(P).Better understanding of biomass and P accumulation,partition,and remobilization processes will improve modeling of crop resource use.However,there is still a lack of detailed data to parameterize the modeling of these processes,particula rly for modern maize cultivars.A two-year(2016 and 2017)field experiment with three P fertilization treatments(0(P0),75(P75),and 300(P300)kg P_(2)O_(5)ha^(-1))was conducted on a Fluvo-aquic soil(Quzhou,Hebei province,China)to collect data and quantify key processes for a representative modern maize cultivar(Zhengdan 958)widely grown in China.The proportions of biomass and P partitioned into various maize organs were unaffected by P application rate.Zhengdan 958 showed a much lower leaf-senescence rate than older cultivars,resulting in post-silking leaf photosynthesis being sufficient to meet grain biomass demand.In contrast,50%-85%of leaf P and 15%-50%of stem P accumulated pre-silking were remobilized into grain,in spite of the large proportion of post-silking P uptake.Our results are consistent with the theory that plants use resources according to the priority order of re-allocation from senescence followed by assimilation and uptake,with the re-translocation of reserves last.The results also enabled us to estimate the threshold P concentrations of Zhengdan 958 for modeling crop P demand.The critical leaf P concentration for individual leaves was 0.25%-0.30%,with a corresponding specific leaf P(SLP)of 75-100 mg P m^(-2).The structural P concentration for leaf was 0.01%,corresponding to an SLP of 3.8 mg P m^(-2).The maximum P concentrations of leaves and stems were 0.33%and 0.29%.The residual P concentration for stems was 0.006%.
基金the Tshwane University of Technology for their financial support
文摘In the present study, chitosan and polyvinyl alcohol(PVA) were blended with different concentrations of sodium montmorillonite(Na^+MMT) clay solution by a solvent casting method. X-ray diffraction and transition electron microscope results show that the film properties are related to the co-existence of Na^+MMT intercalation/exfoliation in the blend and the interaction between chitosan–PVA and Na^+MMT. 5-Fluorouracil(5-FU) was loaded with chitosan–PVA/Na^+MMT nanocomposite films for in vitro drug delivery study. The antimicrobial activity of the chitosan–PVA/Na^+MMT films showed significant effect against Salmonella(Gram-negative) and Staphylococcus aureus(Gram-positive), whereas5-FU encapsulated chitosan–PVA/Na^+MMT bio-nanocomposite films did not show any inhibition against bacteria. Our results indicate that combination of a flexible and soft polymeric material with high drug loading ability of a hard inorganic porous material can produce improved control over degradation and drug release. It will be an economically viable method for preparation of advanced drug delivery vehicles and biodegradable implants or scaffolds.
文摘Experimental design was applied in the optimization of crude oil adsorption from saline waste water using raw bagasse.The application of response surface methodology(RSM) was presented with temperature,salinity of water,pH,adsorbent dose,and initial oil content as factors.A quadratic model could be used to approximate the mathematical relationship of crude oil removal on the five significant independent variables.Predicted values and experimental values are found to be in good agreement with R2 of 97.44%.The result of optimization shows that the maximum crude oil removal is equal to 67.38% under the optimal condition of temperature of 46.53 °C,salinity of 37.2 g/L,pH of 3,adsorbent dose of 9 g/L and initial oil content of 300×10-6.
文摘Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content （total polyphenols and O-diphenols） and anthocyanins content of cocoa beans.
文摘We developed a novel rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100℃. The aim of this paper is to compare the effect of RHP treatment versus conventional sodium hypochlorite (NaClO) treatments on inactivation of natural mesophilic bacteria and quality attributes on fruits and vegetables. The RHP treatment was performed within a second by free-falling samples (cabbage, cucumber, carrot, bell pepper, pineapple and melon) through cylindrical processing chamber filled with steam. NaClO treatment was performed by washing samples with NaClO solution (100 mg/mL of free chlorine (pH 7), for 1 min). The RHP treatment showed a significantly higher inactivation effect than NaClO treatment on all tested samples. The RHP treatment had a slightly larger influence on color and vitamin C content than NaClO treatment in cabbage. Furthermore, the effects of treatment time and operated temperature were also determined using microbial model system. Elongation of treatment time did not significantly increase the microbial inactivation effect. Lowering of operated temperature by mixing air into steam tended to decrease the inactivation effect. From these results, RHP treatment could be used as an alternative method for decontaminating microorganisms on fruits and vegetables, except on leafy vegetable. In addition, it is suggested that microbial inactivation by RHP treatment was achieved through the initial condensation stage of water vapor on sample surface. By contrast, interfusion of air disturbed the effective condensation of water vapor.
文摘Zeolites are aluminosilicate compounds with excellent selective,precise adsorption capabilities that find their potential applications in various sectors of the biomaterials and food industry.The zeolites from ages have been utilized in biomedicine,catalysis,detergent and air purification industries but their commercial applications in the biomaterials and food industry are not studied enough.Zeolites are known to reduce mycotoxins,toxic compounds,heavy metals,and microbes.The present review tries to summarize different arenas of zeolite applications in the biomaterials and food industry.The article also includes a discussion of individual applications of zeolitic properties like antimicrobial effect,food nanoreactors and intelligent food contact behaviour in brief.Moreover,sound coverage is given over zeolite classification,their synthesis and the modelling of their adsorption behaviour.The outcomes of the review emphasize the commercial viability of zeolites and their potential to serve as a possible alternative to many processing steps which ultimately will economise the production process in the food industry.This review also emphasizes extensive research that needs to be carried out to further improvise the capabilities of zeolites to overcome the challenges lying around them.
基金Supported by the National Natural Science Foundation of China(No.29506050)and DAAD scholarship
文摘Oil-in-water(o/w) emulsions were produced with a membrane emulsification system. The effect of the continuous phase viscosity on the emulsification was studied. The theoretical analyses show that the continuous phase viscosity influences not only the flow field of the continuous phase but also the interfacial tension. The droplet size distribution and disperse phase flux for different continuous phase viscosity were investigated experimentally at constant wall shear stress and constant volume flow rate of the continuous phase respectively.
基金supported by the National Research Foundation(NRF)of Korea(project#:NRF-2020R1A2C2006769)。
文摘The growing interest in the anaerobic ammonium oxidizing(AMX)process in treating high nitrogen containing wastewaters and a comprehensive study into the granulation mechanism of these bacteria under diverse environmental conditions over the years have been unequal.To this effect,the distinctive differences in saline adapted AMX(S_AMX)and nonsaline adapted AMX(NS_AMX)granules are presented in this study.It was observed that substrate utilisation profiles,granule formation mechanism,and pace towards granulation differed marginally for the two adaptation conditions.The different microbial dominant aggregation types aided in splitting the 471 days operated lab-scale SBRs into three distinct phases.In both reactors,phase III(granules dominant phase)showed the highest average nitrogen removal efficiency of 87.9%±4.8%and 85.6%±3.6%for the S_AMX and NS_AMX processes,respectively.The extracellular polymeric substances(EPS)quantity and major composition determined its role either as a binding agent in granulation or a survival mechanism in saline adaptation.It was also observed that granules of the S_AMX reactor were mostly loosely and less condensed aggregates of smaller sub-units and flocs while those of the NS_AMX reactor were compact agglomerates.The ionic gradient in saline enrichment led to an increased activity of the Na^(+)/K^(+)–ATPase,hence enriched granules produced higher cellular adenosine triphosphate molecules which finally improved the granules active biomass ratio by 32.96%.Microbial community showed that about three to four major known AMX species made up the granules consortia in both reactors.Proteins and expression of functional genes differed for these different species.
基金funded by the National Natural Science Program of China(2022YFD1900300)the China Scholarship Council(CSC)through the CSC-CSIRO(Commonwealth Scientific and Industrial Research Organisation)Joint Ph D Program,the Zhumadian Major Scientific and Technological Innovation Project,China(170109564016)the Huanghuai University Scientific Research Foundation,China(502310020017)。
文摘We used field experimental data to evaluate the ability of the agricultural production system model (APSIM) to simulate soil P availability,maize biomass and grain yield in response to P fertilizer applications on a fluvo-aquic soil in the North China Plain.Crop and soil data from a 2-year experiment with three P fertilizer application rates(0,75 and 300 kg P_(2)O_(5) ha^(–1)) were used to calibrate the model.Sensitivity analysis was carried out to investigate the influence of APSIM SoilP parameters on the simulated P availability in soil and maize growth.Crop and soil P parameters were then derived by matching or relating the simulation results to observed crop biomass,yield,P uptake and Olsen-P in soil.The re-parameterized model was further validated against 2 years of independent data at the same sites.The re-parameterized model enabled good simulation of the maize leaf area index (LAI),biomass,grain yield,P uptake,and grain P content in response to different levels of P additions against both the calibration and validation datasets.Our results showed that APSIM needs to be re-parameterized for simulation of maize LAI dynamics through modification of leaf size curve and a reduction in the rate of leaf senescence for modern staygreen maize cultivars in China.The P concentration limits (maximum and minimum P concentrations in organs)at different stages also need to be adjusted.Our results further showed a curvilinear relationship between the measured Olsen-P concentration and simulated labile P content,which could facilitate the initialization of APSIM P pools in the NCP with Olsen-P measurements in future studies.It remains difficult to parameterize the APSIM SoilP module due to the conceptual nature of the pools and simplified conceptualization of key P transformation processes.A fundamental understanding still needs to be developed for modelling and predicting the fate of applied P fertilizers in soils with contrasting physical and chemical characteristics.
文摘Honey was serially diluted with different percentages of glucose, fructose and water and each was analysed rheologically at room temperature of 27°C. Pure honey exhibits thixotropic time-dependent rheological behaviour, the behaviour of glucose and fructose solutions in water (a Newtonian solvent) tends towards near Newtonian. The rheological profiles of pure and adulterated honey samples were determined using RV DV-III Ultra Programmable Rheometer at low rates of share. A Structural Kinetic Model was developed which provided good correlations with the rheological data. The new model was used to classify samples using their average molecular weights as one of the distinguishing parameters. Also the order of the kinetics in the new model suggests the number of active components in the “honey” undergoing deformation as 3. Carreau-Yasuda model was also improved upon to provide an independent assessment of average molecular weight of samples.
文摘This paper aims to investigate a method to perform non-isothermal flow simulations in a complex geometry for generalised Newtonian fluids. For this purpose, 3D numerical simulations of starch based products are performed. The geometry of a co-rotating twin-screw extruder is considered. Process conditions concern high rotational speed (up to 1800 rpm), different flow rates (30, 40 and 60 kg/h) and water contents (22% and 36%), for a total of 54 simulations. To cope with the geometry complexity a Mesh Superposition Technique (MST) was adopted. The pseudoplastic behaviour of the fluid is taken into account by considering viscosity as function of shear rate (Ostwaldde Waele relationship) and temperature (Arrhenius law). Simulated temperature variations are compared with measurements at same process conditions for validation. Qualitative behaviour of temperature T and shear stress ?along the screw are analysed and comparisons of different process conditions are presented. By these simulations a database is formed to develop a process control strategy for novel extruder operating points in food technology.
文摘Investigations were conducted to establish effects of fermentation and drying on the fermentation index （FI） and cut test of pulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design with the principal factors being pod storage （0, 3, 7 and 10 d） and fermentation time （0, 3 and 6 d） to study the changes occurring during the fermentation process. The study also used a 4 x 3 full factorial design with pod storage （0, 3, 7 and 10 d） and drying time （0, 3 and 7 d） being the principal factors investigated to study the changes occurring during the drying process. FI and cut test of the beans were studied during fermentation as well as the drying process. FI of the beans increased significantly with pod storage and fermentation but decreased slightly during drying. FI of the unfermented beans increased slightly from 0.674 for the unstored pods to 0.763 after 10 days of pod storage. The FI of the fermented beans （six days fermentation） also increased from 1.390 for the unstored pods to 1.424 for pods stored for 10 days. It decreased from 1.389 at the start of drying for the unstored pods to 1.105 for pods stored for 10 days at the end of drying （seven days）. FI of all the beans were however, above 1.0 at the end of fermentation and drying for all pod storage treatments. Cut test revealed that storage of pods for 3, 7 and 10 days increased the percentage of brown beans by 66%, 94% and 72%, respectively, by the sixth day of fermentation. Percentage of brown beans decreased to 61%, 76% and 63%, respectively, for pods stored for 3, 7 and 10 d at the end of drying （seven days）. Cocoa pods can be stored for up to 10 days, fermented for six days and dried for seven days with the necessary formation of brown pigments characteristics of well fermented and dried cocoa beans.
文摘Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa （Theobroma cacao） beans were investigated. A 4 - 4 full factorial design with the principal experimental factors as pod storage （0, 3, 7 and l0 d） and roasting time （0, 15, 30 and 45 min） were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly （P 〈 0.05） with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly （P 〈 0.05） decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity （non-volatile acids）, non-reducing sugars and total sugars while roasting up to 45 min at 120 ℃ caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars.
基金the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie Grant agreement 872217(Project acronym:ICHTHYS)under the Section 2 PRIMA call 2019 project(Project acronym:FRUALGAE).
文摘An essential aspect of product quality of aquatic foods is the rapid and accurate identification of bacterial species.From this perspective omics technologies prove to be very useful in the assessment of the quality and safety of seafood products.Such technologies can identify and detect low levels of contamination by pathogenic and spoilage bacteria and can be used to study the effects caused by processing and storage of seafood products.The integration of food processing with the monitoring of the microbial characteristics using conventional microbiological assays,coupled to molecular techniques may establish the baseline for the development of quicker and more sensitive and reliable methods for seafood safety screening.The use of combined omics technologies,including metagenomics,proteomics and metabolomics,coupled to conventional quality indices such as colour,texture and flavour offer a new tool for novel processing optimization to ensure seafood quality.The aim of this brief review is to outline how omics technologies can generate novel tools for integration into seafood processing and quality control.Considering that the main aspect of the review is the improvement of safety and quality of the final product,from production to consumption,emphasis is given to microbial identification and metabolite detection,the evaluation of the allergenic capacity of fish and seafood and optimization of postharvest processing.Deployment of omics for identification of potential microalgal products of relevance to seafood quality and safety is also considered.
文摘The quality and safety of food can be evaluated using a variety of conventional and scientific methods.But all of those ways are time-consuming,laborious,and harmful.There are two primary types of processes used to gauge the quality and safety of foods:1)Destructive methods(like gas chromatography,high performance liquid chromatography,enzyme linked immuno-sorbent assay,etc.);and 2)Non-destructive methods(such imaging methods,computer vision systems,fourier transform infrared spectroscopy,and near infrared spectroscopy).Techniques for imaging are frequently employed in the food industry to assess external quality.Imaging is the process of visualizing an object,while spectroscopy is the study of how energy is transferred from light to matter.Spectroscopy and imaging are used in the hyper spectral imaging approach.A method that may offer both spectral and spatial information about a component is called hyperspectral imaging(HSI).The HSI creates a hypercube out of spectral pictures at more than ten different wavelengths.A hypercube has three dimensions:two spatial(the x and y axes)and one spectral(λ).Fruits and vegetables,dairy goods,meat products,seafood,grains,and legumes are all evaluated for quality and safety using HSI.The HSI approach is excellent for identifying both internal and exterior food problems.Anthocyanin in grapes,Penicillium digitatum in mandarins,melamine in milk powder,and the amount of fat in cheese can all be detected using HSI.In addition to recognizing the muscles in lamb meat,HSI may also be used to assess the colour,pH,and tenderness of beef,the colour,pH,and drip loss of pork,and the presence of E.coli in pork.Additionally,HSI is utilized to identify Aspergillus niger in wheat and Aflatoxin B1 in maize.Chemometric instruments are essential to HSI.Large data storage and fast processors are needed.Improved models are required for quick and simple evaluation.The HSI has limits when it comes to microbiological contaminants’metabolites detection and quantification,model optimization,and the development of more reliable models.Validation of developed models on several storage conditions.Combining HSI with Raman microscopic imaging(RMI)and fluorescence microscopic imaging(FMI)improves the ability to analyze microbes.
文摘Aquaculture is the fastest growing food producing sector,accounting for almost 50%of the animal protein consumed globally,with the expectation that it will rise to 65%by 2030,due to the increasing emphasis on fish products as important components of a healthy diet.However,EU production is stagnating with approximately 60–65%of European demand for fish products being imported(EUMOFA,2021).The reason for this is complex and the sector faces a number of challenges.
文摘The present investigation was carried out to characterize starches,particle size,morphology index and structural properties from velvet bean seed powder.Structural characteristics of starch extracted from these nano sized seed powder was evaluated using X-ray diffraction(XRD)and analyzed particles size,morphology,and degree of Crystallinity.From our XRD analysis,starch presented a C-type XRD pattern and crystallite size of 38.26Å.The particle size was found to be 15 to 41 nm.Morphology index(MI)ranged from 0.5 to 0.73.It is observed that MI has direct relationship with particle size and indirect relationship with specific surface area.The morphology and particle size was confirmed by XRD,Transmission Electron microscopy(TEM)which showed formation of well-dispersed gold nanoparticles in the range of 14 to 43 nm with monodisperse in nature.These starch nanocrystals could be potential precursors to nanocomposites and nanoparticle-based copolymers.
