Pub Date : 1997-09-30DOI: 10.3136/FSTI9596T9798.4.184
Harsojo, D. Bánáti, Hitoshi Ito
Listeria monocytogenes were isolated in 5 lots, more than one cell in each 25-g sample of 10 lots of chicken meat, which was obtained from several different areas in Japan. From taxonomic study, the psychrotrophic type of 3 isolates grew well at 4°C on Trypticase soy agar slant, whereas 2 isolates grew poorly. Cells of all isolates were sensitive to γ-irradiation in phosphate buffer, and the D10 values obtained were 0.16 to 0.18 kGy under aerobic irradiation conditions similar to the values of salmonellae. In the chicken meat sample, the D10 value obtained was 0.42 kGy the same value as in phosphate buffer under anaerobic irradiation conditions, and the necessary dose for inactivation of L. monocytogenes was estimated to be 2 kGy in raw chicken meat below 10-4 CFU (colony forming unit) per gram. In the storage study of chicken meat which was inoculated with about 3×103 CFU per gram of L. monocytogenes, the psychrotrophic type of the isolates grew quickly at 7 to 10°C storage. However, a dose of 1 kGy was also effective to suppress the growth of L. monocytogenes at refrigeration temperatures below 10°C.
{"title":"Radiation Sensitivities of Listeria monocytogenes Isolated from Chicken Meat and Their Growth at Refrigeration Temperatures","authors":"Harsojo, D. Bánáti, Hitoshi Ito","doi":"10.3136/FSTI9596T9798.4.184","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.184","url":null,"abstract":"Listeria monocytogenes were isolated in 5 lots, more than one cell in each 25-g sample of 10 lots of chicken meat, which was obtained from several different areas in Japan. From taxonomic study, the psychrotrophic type of 3 isolates grew well at 4°C on Trypticase soy agar slant, whereas 2 isolates grew poorly. Cells of all isolates were sensitive to γ-irradiation in phosphate buffer, and the D10 values obtained were 0.16 to 0.18 kGy under aerobic irradiation conditions similar to the values of salmonellae. In the chicken meat sample, the D10 value obtained was 0.42 kGy the same value as in phosphate buffer under anaerobic irradiation conditions, and the necessary dose for inactivation of L. monocytogenes was estimated to be 2 kGy in raw chicken meat below 10-4 CFU (colony forming unit) per gram. In the storage study of chicken meat which was inoculated with about 3×103 CFU per gram of L. monocytogenes, the psychrotrophic type of the isolates grew quickly at 7 to 10°C storage. However, a dose of 1 kGy was also effective to suppress the growth of L. monocytogenes at refrigeration temperatures below 10°C.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"108 1","pages":"184-187"},"PeriodicalIF":0.0,"publicationDate":"1997-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87607680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.251
Haeng-Ran Kim, K. Muramatsu, Y. Kanai, Tadayoshi Tanaka, M. Takeyasu, K. Kiuchi
Chungkuk-jang (hereafter referred to simply as jang), a traditional fermented soybean product in Korea, is manufactured by a process similar to that of Japanese itohiki-natto (referred to as natto). The bacteria isolated from jang were identified to belong to Bacillus subtilis (Ehrenberg) Cohn. The quality of jang manufactured with the isolated bacteria and two kinds of natto bacilli, B. subtilis (natto) KFP2 and KFP419, was evaluated to be as good in sensory evaluation except for the viscosity. Therefore, the isolated bacteria were estimated as B. subtilis (natto). In jang, soybean proteins were degraded to increase soluble and formol nitrogens. Sticky materials were produced, and natto-like flavor was emitted. Jang prepared in the laboratory showed elastase activity, and it was twice-to-three-times higher than that of the commercial product. While jang is a different product from that of natto, both products contain the common starter and elastase.
{"title":"Manufacture of chungkuk-jang with elastase activity","authors":"Haeng-Ran Kim, K. Muramatsu, Y. Kanai, Tadayoshi Tanaka, M. Takeyasu, K. Kiuchi","doi":"10.3136/FSTI9596T9798.3.251","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.251","url":null,"abstract":"Chungkuk-jang (hereafter referred to simply as jang), a traditional fermented soybean product in Korea, is manufactured by a process similar to that of Japanese itohiki-natto (referred to as natto). The bacteria isolated from jang were identified to belong to Bacillus subtilis (Ehrenberg) Cohn. The quality of jang manufactured with the isolated bacteria and two kinds of natto bacilli, B. subtilis (natto) KFP2 and KFP419, was evaluated to be as good in sensory evaluation except for the viscosity. Therefore, the isolated bacteria were estimated as B. subtilis (natto). In jang, soybean proteins were degraded to increase soluble and formol nitrogens. Sticky materials were produced, and natto-like flavor was emitted. Jang prepared in the laboratory showed elastase activity, and it was twice-to-three-times higher than that of the commercial product. While jang is a different product from that of natto, both products contain the common starter and elastase.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"27 1","pages":"251-256"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77196410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.269
K. Lai, W. Ko, T. Lai
Duck eggs treated with 1.0 N HCl up to 120 min to adjust the permeability of the shell were immersed in 26% NaCl (0-40 days) and subsequently heated at 85°C for 90 min to obtain the salted eggs in order to investigate the effect of NaCl on the granulation and oil-off of the yolk formed. During brining, the NaCl contents of the yolk and albumen were increased 2-10 fold due to HCl treatment of the shell. The oil-off ratio, defined as the ratio of the free lipid to the lipid content of the yolk, was also affected by the penetration rate and brining time. Eggs treated with 1.0 N HCl for 120 min showed reduced time required to achieve the maximum lipid content and oil-off ratio and had a lower maximum value of oil-off ratio than eggs treated with 1 N HCl for 0-80 min. The yolk of HCl-treated (1.0 N, 80 min) egg changed in appearance mealy form to be granulous at 5-10 days and to a soft gel at 15-20 days after brining. In comparison, the eggs without HCl treatment respectively required 20-25 and 40 days for these changes. This study suggests that sustained brining may result in the formation of a gel-state yolk, and the NaCl penetration rate affects only the time for the change in forms.
将鸭蛋用1.0 N HCl处理120 min以调节蛋壳的渗透性，在26% NaCl中浸泡(0 ~ 40 d)，然后在85℃下加热90 min，得到咸蛋，以研究NaCl对蛋黄形成的肉质和脱油的影响。在盐水处理过程中，由于对蛋壳进行了HCl处理，蛋黄和蛋白的NaCl含量提高了2 ~ 10倍。脱油率(即蛋黄中游离脂肪与脂肪含量之比)也受渗透速率和浸泡时间的影响。与1 N HCl处理0-80 min的鸡蛋相比，1.0 N HCl处理120 min的鸡蛋达到最大脂质含量和脱油率所需的时间更短，脱油率的最大值也更低。1.0 N HCl处理80 min的鸡蛋蛋黄在5-10 d时呈粉状，颗粒状，15-20 d时呈软凝胶状。相比之下，未处理盐酸的鸡蛋分别需要20-25天和40天才能发生这些变化。本研究表明，持续盐水可能导致蛋黄形成凝胶状态，NaCl的渗透速率仅影响形态变化的时间。
{"title":"Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg","authors":"K. Lai, W. Ko, T. Lai","doi":"10.3136/FSTI9596T9798.3.269","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.269","url":null,"abstract":"Duck eggs treated with 1.0 N HCl up to 120 min to adjust the permeability of the shell were immersed in 26% NaCl (0-40 days) and subsequently heated at 85°C for 90 min to obtain the salted eggs in order to investigate the effect of NaCl on the granulation and oil-off of the yolk formed. During brining, the NaCl contents of the yolk and albumen were increased 2-10 fold due to HCl treatment of the shell. The oil-off ratio, defined as the ratio of the free lipid to the lipid content of the yolk, was also affected by the penetration rate and brining time. Eggs treated with 1.0 N HCl for 120 min showed reduced time required to achieve the maximum lipid content and oil-off ratio and had a lower maximum value of oil-off ratio than eggs treated with 1 N HCl for 0-80 min. The yolk of HCl-treated (1.0 N, 80 min) egg changed in appearance mealy form to be granulous at 5-10 days and to a soft gel at 15-20 days after brining. In comparison, the eggs without HCl treatment respectively required 20-25 and 40 days for these changes. This study suggests that sustained brining may result in the formation of a gel-state yolk, and the NaCl penetration rate affects only the time for the change in forms.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"28 1","pages":"269-273"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78821383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.259
Aikaterini Georgala, E. Tsakalidou, I. Kandarakis, G. Kalantzopoulos
The proteolysis degree in ewes' milk by 5 Streptococcus thermophilus and 4 Lactobacillus delbrueckii subsp. bulgaricus strains, as well as by their 20 combinations in ewes' milk yoghurt, was determined. Samples for analysis were taken after 24 h and 5 days' storage at 4°C. Determination of proteolysis degree in the 2% and 12% TCA soluble fractions was performed by the photometric ninhydrin method. The proteolysis degree varied among the single strains and their combinations. The proteolytic activity of Lb. bulgaricus strains was greater than or at the same level as the activity determined for Str. thermophilus strains. In yoghurt, the proteolysis determined was higher than that of the single strains. Changes in the proteolysis degree were also observed between the 24-h and 5-day samples. The highest total amount of free amino acids/peptides soluble in the 2% and 12% TCA fraction, in the 24-h as well as in the 5-day samples, was produced by Str. thermophilus strain CNRZ 404, Lb. bulgaricus strain CNRZ 1159 and the combinations CNRZ 1198/CNRZ 1159, ACA-DC 116/CNRZ 1159.
{"title":"An Index of Proteolysis Degree in Ewes' Milk and Ewes' Milk Yoghurt, by Single Strains and Combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, Isolated from Traditional Greek Yoghurt","authors":"Aikaterini Georgala, E. Tsakalidou, I. Kandarakis, G. Kalantzopoulos","doi":"10.3136/FSTI9596T9798.3.259","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.259","url":null,"abstract":"The proteolysis degree in ewes' milk by 5 Streptococcus thermophilus and 4 Lactobacillus delbrueckii subsp. bulgaricus strains, as well as by their 20 combinations in ewes' milk yoghurt, was determined. Samples for analysis were taken after 24 h and 5 days' storage at 4°C. Determination of proteolysis degree in the 2% and 12% TCA soluble fractions was performed by the photometric ninhydrin method. The proteolysis degree varied among the single strains and their combinations. The proteolytic activity of Lb. bulgaricus strains was greater than or at the same level as the activity determined for Str. thermophilus strains. In yoghurt, the proteolysis determined was higher than that of the single strains. Changes in the proteolysis degree were also observed between the 24-h and 5-day samples. The highest total amount of free amino acids/peptides soluble in the 2% and 12% TCA fraction, in the 24-h as well as in the 5-day samples, was produced by Str. thermophilus strain CNRZ 404, Lb. bulgaricus strain CNRZ 1159 and the combinations CNRZ 1198/CNRZ 1159, ACA-DC 116/CNRZ 1159.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"98 1","pages":"259-263"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75391905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.274
K. Farooq, Z. Haque
{"title":"Effect of Acylated Proteins on Textural Properties of Nonfat Low Calorie Set Yogurt and Lowfat Ice Cream","authors":"K. Farooq, Z. Haque","doi":"10.3136/FSTI9596T9798.3.274","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.274","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"39 1","pages":"274-278"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78769079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.290
M. Saito, Y. Kawai, K. Yamazaki, N. Inoue, H. Shinano
The antimicrobial activities of extracts from the leaves and rhizomes of Sachaline giant knotweed, Polygonum sachalinense, were examined. Of all the fractions separated using various solvents from the methanol extracts, the ethyl acetate fractions obtained from both the leaves and rhizomes had the highest antibacterial activity. Chloroform-separated fractions obtained from the rhizomes also displayed high antibacterial activity against some bacterial strains. Ethyl acetate-soluble fractions obtained from both the leaves and rhizomes showed effective growth inhibition against Bacillus brevis, Bacillus cereus, Bacillus coagulans, Curtobacterium flaccumfaciens, Staphylococcus aureus, Aeromonas hydrophila and Pseudomonas fluorescens.
{"title":"Antimicrobial Activities of Extracts from Sachaline Giant Knotweed Polygonum sachalinense","authors":"M. Saito, Y. Kawai, K. Yamazaki, N. Inoue, H. Shinano","doi":"10.3136/FSTI9596T9798.3.290","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.290","url":null,"abstract":"The antimicrobial activities of extracts from the leaves and rhizomes of Sachaline giant knotweed, Polygonum sachalinense, were examined. Of all the fractions separated using various solvents from the methanol extracts, the ethyl acetate fractions obtained from both the leaves and rhizomes had the highest antibacterial activity. Chloroform-separated fractions obtained from the rhizomes also displayed high antibacterial activity against some bacterial strains. Ethyl acetate-soluble fractions obtained from both the leaves and rhizomes showed effective growth inhibition against Bacillus brevis, Bacillus cereus, Bacillus coagulans, Curtobacterium flaccumfaciens, Staphylococcus aureus, Aeromonas hydrophila and Pseudomonas fluorescens.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"26 1","pages":"290-293"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78434861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.285
C. Masuoka, M. Ono, Yasuyuki Ito, T. Nohara
Six aromatic compounds, asebogenin (1), 2',6'-dihydroxy-4'-methoxydihydrochalcone (2), 3-geranyl-4-methoxy-benzoic acid (3), 3-geranyl-4-hydroxybenzoic acid (4), nervogenic acid (5) and 2,2-dimethyl-6-carboxyl-8-prenyl-chromene (6) were isolated from the methanol extract of the aerial part of Piper elongatum VAHL., whose leaves are used as a folk medicine in South America. The structures of 1-6 were elucidated by MS, 1H-NMR and 13C-NMR spectroscopies, and chemical evidence. Among these compounds, 1 showed stronger antioxidative activity than that of α-tocopherol, and 4 and 5 exhibited higher activity than that of t-butyl-4-hydroxyanisole (BHA) using the ferric thiocyanate method.
{"title":"Antioxidative Constituents from the Aerial Part of Piper elongatum VAHL.","authors":"C. Masuoka, M. Ono, Yasuyuki Ito, T. Nohara","doi":"10.3136/FSTI9596T9798.3.285","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.285","url":null,"abstract":"Six aromatic compounds, asebogenin (1), 2',6'-dihydroxy-4'-methoxydihydrochalcone (2), 3-geranyl-4-methoxy-benzoic acid (3), 3-geranyl-4-hydroxybenzoic acid (4), nervogenic acid (5) and 2,2-dimethyl-6-carboxyl-8-prenyl-chromene (6) were isolated from the methanol extract of the aerial part of Piper elongatum VAHL., whose leaves are used as a folk medicine in South America. The structures of 1-6 were elucidated by MS, 1H-NMR and 13C-NMR spectroscopies, and chemical evidence. Among these compounds, 1 showed stronger antioxidative activity than that of α-tocopherol, and 4 and 5 exhibited higher activity than that of t-butyl-4-hydroxyanisole (BHA) using the ferric thiocyanate method.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"11 1","pages":"285-289"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76422751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.241
Mir Nurul Momen, Y. Tatsumi, Keisei Shimokawa
Sucrose fatty acid esters were used as coating materials to observe their effects on the ripening of ethylene-treated cavendish bananas. Bananas were coated with 2% sucrose fatty acid esters namely sucrose lauric, palmitic and stearic acid esters after 100 ppm ethylene application for 12 h and stored at 20°C. The sucrose fatty acid ester coating reduced the weight loss and extended the storage life of the bananas. Coated bananas reached close to the hue angle of 90 degrees later than non-coated bananas, i.e., delayed degreening. Non-coated bananas which ripened faster also lost their firmness earlier. Among the sucrose fatty acid esters, a 2% palmitic acid ester coating significantly delayed the ripening phenomenon of bananas. The reducing sugar content of 2% stearic acid ester-coated banana was 7.56 g/100 g and was found to be significantly higher than that of other treatments. Test panel members chose 2% lauric acid ester-coated bananas with respect to taste, sweetness and hardness.
{"title":"Effect of Sucrose Fatty Acid Ester Coating on the Ripening of Ethylene-Treated Cavendish Bananas.","authors":"Mir Nurul Momen, Y. Tatsumi, Keisei Shimokawa","doi":"10.3136/FSTI9596T9798.3.241","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.241","url":null,"abstract":"Sucrose fatty acid esters were used as coating materials to observe their effects on the ripening of ethylene-treated cavendish bananas. Bananas were coated with 2% sucrose fatty acid esters namely sucrose lauric, palmitic and stearic acid esters after 100 ppm ethylene application for 12 h and stored at 20°C. The sucrose fatty acid ester coating reduced the weight loss and extended the storage life of the bananas. Coated bananas reached close to the hue angle of 90 degrees later than non-coated bananas, i.e., delayed degreening. Non-coated bananas which ripened faster also lost their firmness earlier. Among the sucrose fatty acid esters, a 2% palmitic acid ester coating significantly delayed the ripening phenomenon of bananas. The reducing sugar content of 2% stearic acid ester-coated banana was 7.56 g/100 g and was found to be significantly higher than that of other treatments. Test panel members chose 2% lauric acid ester-coated bananas with respect to taste, sweetness and hardness.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"31 1","pages":"241-244"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83188169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.226
S. Sokhansanj, W. Lang, D. Gu
This paper discusses recent advances in cereal drying. It focuses on mathematical modeling of convective heat and mass transfer using air as the drying medium. The mathematical modeling of air distribution follows conservation of momentum and a constituent equation relatinng the velocity of air to its static pressure. The paper presents data obtained from a series of detailed wheat drying experiments. It is shown that the existing simulation models can be improved once the thin layer drying equation is updated spatially and temporally within the bulk grain. The use of variable properties in calculating transient moisture contents and temperatures also improves the accuracy of mathematical simulations.
{"title":"Advances in Mathematical Modeling of Heat and Mass Transfer during Throughflow-Air Drying of Cereal Grain","authors":"S. Sokhansanj, W. Lang, D. Gu","doi":"10.3136/FSTI9596T9798.3.226","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.226","url":null,"abstract":"This paper discusses recent advances in cereal drying. It focuses on mathematical modeling of convective heat and mass transfer using air as the drying medium. The mathematical modeling of air distribution follows conservation of momentum and a constituent equation relatinng the velocity of air to its static pressure. The paper presents data obtained from a series of detailed wheat drying experiments. It is shown that the existing simulation models can be improved once the thin layer drying equation is updated spatially and temporally within the bulk grain. The use of variable properties in calculating transient moisture contents and temperatures also improves the accuracy of mathematical simulations.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"5 1","pages":"226-234"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83268580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.264
A. Subagio, N. Morita
Changes in carotenoids and their fatty acid esters in banana peel during ripening were investigated using a combination of an alumina column and high-performance liquid chromatography (HPLC). The level of total carotenoids decreased during the early stage of ripening but recovered again to the level of green fruit. Carotenoids belonging to both the α- and β-carotene categories decreased in the early stage of ripening, then the α-carotene category, especially lutein, increased significantly, but not the β-carotene category. Because the amount of α-cryptoxanthin was quite small, the process of hydroxylation of α-carotene to lutein, where α-cryptoxanthin was the intermediate product, seemed to occur quickly. Free lutein was easily esterified to lutein monoester and then was gradually further esterified to lutein diester; the amount of free, monoester and diester of lutein was about 20, 60 and 20% of total lutein, respectively after 4 days' storage. A small amount of isolutein, which is an epoxy of lutein, was observed and all isolutein was in the monoester form after 4 days' storage, but no diester form was detected.
{"title":"Changes in Carotenoids and Their Fatty Acid Esters in Banana Peel during Ripening","authors":"A. Subagio, N. Morita","doi":"10.3136/FSTI9596T9798.3.264","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.264","url":null,"abstract":"Changes in carotenoids and their fatty acid esters in banana peel during ripening were investigated using a combination of an alumina column and high-performance liquid chromatography (HPLC). The level of total carotenoids decreased during the early stage of ripening but recovered again to the level of green fruit. Carotenoids belonging to both the α- and β-carotene categories decreased in the early stage of ripening, then the α-carotene category, especially lutein, increased significantly, but not the β-carotene category. Because the amount of α-cryptoxanthin was quite small, the process of hydroxylation of α-carotene to lutein, where α-cryptoxanthin was the intermediate product, seemed to occur quickly. Free lutein was easily esterified to lutein monoester and then was gradually further esterified to lutein diester; the amount of free, monoester and diester of lutein was about 20, 60 and 20% of total lutein, respectively after 4 days' storage. A small amount of isolutein, which is an epoxy of lutein, was observed and all isolutein was in the monoester form after 4 days' storage, but no diester form was detected.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"44 1","pages":"264-268"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74405104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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