Syeda Hira Bukhari, Muhammad Asif Asghar, Farman Ahmed, Suraiya Jabeen
Abstract The current study was designed to predict the response of Aspergillus parasiticus and AFB 1 production as a function of temperature (25, 30, 35, 40 °C), water activity ( a w = 0.57, 0.90, 0.94, 0.96) and growth medium in peanuts and walnuts. The fungal growth, counted as infected nut kernels and AFB 1 content was determined using HPLC. About 100 % kernels of peanut and walnut were infected with A. parasiticus at 30 °C with 0.96 a w . The maximum toxin was quantified at optimal 25 °C × 0.96 a w (4780 μg/kg) in walnuts and 30 °C × 0.96 a w (9100 μg/kg) in peanuts. Whereas, the temperatures (<20 °C or >40 °C) and a w (<0.90) doesn’t provide a sufficient environment for the growth of these entities. Additionally, the sample growth medium was found another major factor that affects toxin production, along with environmental conditions. The regression model and two-way ANOVA indicate that temperature, a w and commodity are the significant predictors ( p < 0.05) for fungal growth and AFB 1 production.
摘要本研究旨在预测花生和核桃中曲霉寄生对温度(25、30、35、40℃)、水分活度(aw = 0.57、0.90、0.94、0.96)和生长介质对afb1产量和afb1产量的影响。采用高效液相色谱法测定真菌生长情况，以侵染果仁计数，测定afb1含量。在30℃、0.96 a / w条件下，花生和核桃仁的寄生率约为100%。核桃在25°C × 0.96 a w (4780 μg/kg)和花生在30°C × 0.96 a w (9100 μg/kg)下的最大毒素定量。然而，温度(<20°C或>40°C)和w (<0.90)不能为这些实体的生长提供足够的环境。此外，除了环境条件外，还发现了影响毒素产生的另一个主要因素是样品生长介质。回归模型和双向方差分析表明，温度、w和商品是显著的预测因子(p <0.05)促进真菌生长和afb1的产生。
{"title":"The production of aflatoxin B<sub>1</sub> by <i>Aspergillus parasiticus</i> in peanuts and walnuts under the influence of controlled temperature and water activity","authors":"Syeda Hira Bukhari, Muhammad Asif Asghar, Farman Ahmed, Suraiya Jabeen","doi":"10.1515/ijfe-2023-0116","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0116","url":null,"abstract":"Abstract The current study was designed to predict the response of Aspergillus parasiticus and AFB 1 production as a function of temperature (25, 30, 35, 40 °C), water activity ( a w = 0.57, 0.90, 0.94, 0.96) and growth medium in peanuts and walnuts. The fungal growth, counted as infected nut kernels and AFB 1 content was determined using HPLC. About 100 % kernels of peanut and walnut were infected with A. parasiticus at 30 °C with 0.96 a w . The maximum toxin was quantified at optimal 25 °C × 0.96 a w (4780 μg/kg) in walnuts and 30 °C × 0.96 a w (9100 μg/kg) in peanuts. Whereas, the temperatures (<20 °C or >40 °C) and a w (<0.90) doesn’t provide a sufficient environment for the growth of these entities. Additionally, the sample growth medium was found another major factor that affects toxin production, along with environmental conditions. The regression model and two-way ANOVA indicate that temperature, a w and commodity are the significant predictors ( p < 0.05) for fungal growth and AFB 1 production.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135536721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Eko Hari Purnomo, Uray Ulfah Nabilah, Azis Boing Sitanggang
Abstract Determining viscosity and critical concentrations is essential for industrial application of pectin solution. Critical concentration can be determined rheologically based on zero shear viscosity , apparent viscosity, specific viscosity, and consistency index of dilute polymer solution. Direct experimental comparison of the aforementioned methods for critical concentration determination is still lacking. Therefore, this study aims to experimentally compare different viscosity methods to determine critical concentration of three different pectin solutions (sun flower, citrus, and apple). The three pectin sources at concentrations of 0.1–3.0 % (w/v) showed Newtonian to shear thinning behavior. The critical concentration ranges of pectin, from the lowest to highest, was sunflower (0.6792−0.9589 % (w/v)), citrus (0.7172−1.0347 % (w/v)), and apple (0.7645−1.1233 % (w/v)). Critical concentration determined based on consistency index was relatively close to the result obtained from zero shear viscosity. Whereas critical concentrations of the pectin solutions determined from specific viscosity and apparent viscosity were significantly different from critical concentration determined from zero shear viscosity.
{"title":"Determination of viscosity and critical concentrations of commercial low methoxyl pectin","authors":"Eko Hari Purnomo, Uray Ulfah Nabilah, Azis Boing Sitanggang","doi":"10.1515/ijfe-2023-0058","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0058","url":null,"abstract":"Abstract Determining viscosity and critical concentrations is essential for industrial application of pectin solution. Critical concentration can be determined rheologically based on zero shear viscosity , apparent viscosity, specific viscosity, and consistency index of dilute polymer solution. Direct experimental comparison of the aforementioned methods for critical concentration determination is still lacking. Therefore, this study aims to experimentally compare different viscosity methods to determine critical concentration of three different pectin solutions (sun flower, citrus, and apple). The three pectin sources at concentrations of 0.1–3.0 % (w/v) showed Newtonian to shear thinning behavior. The critical concentration ranges of pectin, from the lowest to highest, was sunflower (0.6792−0.9589 % (w/v)), citrus (0.7172−1.0347 % (w/v)), and apple (0.7645−1.1233 % (w/v)). Critical concentration determined based on consistency index was relatively close to the result obtained from zero shear viscosity. Whereas critical concentrations of the pectin solutions determined from specific viscosity and apparent viscosity were significantly different from critical concentration determined from zero shear viscosity.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135353914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Zhining Yuan, Jiatian Yan, Qian Zhang, Jie Zheng, Aijun Hu
Abstract The effects of steam explosion (SE) on the physicochemical, functional and structural characteristics of soluble dietary fiber (SDF) extracted from pomelo peel were evaluated. At the treatment condition of 0.9 MPa,120 s, the extraction yield of SDF increased by 156.7 %, and the water holding capacity, oil holding capacity, and swelling capacity increased by 36.6 %, 42.7 %, and 21.4 %, respectively. Additionally, in vitro hypoglycemic capacity, cation exchange capacity, nitrite ion adsorption capacity, and antioxidant capacity were all improved. It was observed that a large number of cracks in the SDF, and the structure of SDF became loose and porous and specific surface area of SDF increased to 1.41 times. In addition, the results from differential scanning calorimetry indicated that SDF treated with SE had better thermal stability, and the degradation temperature increased from 311.93 °C to 316.28 °C. So, SE could be used as an effective method for modifying dietary fiber.
{"title":"Effects of steam explosion on physicochemical, functional and structural properties of soluble dietary fiber from pomelo peel","authors":"Zhining Yuan, Jiatian Yan, Qian Zhang, Jie Zheng, Aijun Hu","doi":"10.1515/ijfe-2023-0099","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0099","url":null,"abstract":"Abstract The effects of steam explosion (SE) on the physicochemical, functional and structural characteristics of soluble dietary fiber (SDF) extracted from pomelo peel were evaluated. At the treatment condition of 0.9 MPa,120 s, the extraction yield of SDF increased by 156.7 %, and the water holding capacity, oil holding capacity, and swelling capacity increased by 36.6 %, 42.7 %, and 21.4 %, respectively. Additionally, in vitro hypoglycemic capacity, cation exchange capacity, nitrite ion adsorption capacity, and antioxidant capacity were all improved. It was observed that a large number of cracks in the SDF, and the structure of SDF became loose and porous and specific surface area of SDF increased to 1.41 times. In addition, the results from differential scanning calorimetry indicated that SDF treated with SE had better thermal stability, and the degradation temperature increased from 311.93 °C to 316.28 °C. So, SE could be used as an effective method for modifying dietary fiber.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134990147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xu Xinyue, Cui Huaitian, Xu Jiaxin, Yuan Zhiheng, Li Jun, Liu Jun, He Liu, Zhu Danshi
Abstract In this study, the effects of Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 fermentation on metabolites in soy yogurt were investigated. The main volatile metabolites in sample D fermented by Danisco mixed lactic acid bacteria were aldehydes, followed by alcohols and ketones. In contrast, the main flavor substances in sample SQ fermented by single Bifidobacterium lactis HCS04-001 were alcohols followed by aldehydes. L-Arginine, S-Adenosylhomocysteine, Glutamyltyrosine, Gly-Trp, Ser-Trp, Ile-Ser-Leu, Pro-Val-Leu etc. and D-Ornithine, Citrulline, Glutamylproline, organic acid were the main non-volatile differential metabolites that distinguished the soy yogurt samples. Arginine biosynthesis and glutathione metabolism were important pathways leading to differences in metabolic profiles. This study provides detailed insight into the metabolic properties of commercial Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 fermentations, which will contribute to the development of soy yogurt with good nutritional and sensory qualities.
{"title":"Effect of fermentation of Danisco mixed <i>lactic acid bacteria</i> and single <i>Bifidobacterium lactis</i> HCS04-001 on metabolites of soy yogurt","authors":"Xu Xinyue, Cui Huaitian, Xu Jiaxin, Yuan Zhiheng, Li Jun, Liu Jun, He Liu, Zhu Danshi","doi":"10.1515/ijfe-2023-0085","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0085","url":null,"abstract":"Abstract In this study, the effects of Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 fermentation on metabolites in soy yogurt were investigated. The main volatile metabolites in sample D fermented by Danisco mixed lactic acid bacteria were aldehydes, followed by alcohols and ketones. In contrast, the main flavor substances in sample SQ fermented by single Bifidobacterium lactis HCS04-001 were alcohols followed by aldehydes. L-Arginine, S-Adenosylhomocysteine, Glutamyltyrosine, Gly-Trp, Ser-Trp, Ile-Ser-Leu, Pro-Val-Leu etc. and D-Ornithine, Citrulline, Glutamylproline, organic acid were the main non-volatile differential metabolites that distinguished the soy yogurt samples. Arginine biosynthesis and glutathione metabolism were important pathways leading to differences in metabolic profiles. This study provides detailed insight into the metabolic properties of commercial Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 fermentations, which will contribute to the development of soy yogurt with good nutritional and sensory qualities.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135825602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Thanaporn Pengjun, C. Sringarm, T. Kunanopparat, S. Rungchang, S. Ditudompo, S. Siriwattanayotin
Abstract The objective of this work was to produce low moisture-texturized vegetable protein (LM-TVP). Firstly, SPI:DRB at ratio of 50:50, 65:35 and 80:20 (w/w) was blended to produce TVP with 50–70 % protein (TSP50–70), respectively. In addition, RPI:DRB was also blended at the same ratio to produce non beany odor TVP with 50–70 % protein (TRP50–70). All samples were extruded using twin screw extruder. Extrusion condition was fixed at 25 % of feed moisture, 400 rpm of screw speed and 130 °C of die temperature. Next, properties of TSP50–70 and TRP50–70 before and after rehydration were characterized. For TSP50–70, studied properties consisting of expansion ratio, density, WAC, WHC and OHC of TSP50–70 were 2.20–2.27 %, 0.26–0.34 kg/m3, 414–446 %, 2.87–4.88 g H2O/g and 2.55–2.73 g oil/g respectively. These properties values were closed and in the same range of commercial-TVP (C-TVP). However, texture of TSP50 and TSP70 was significantly different, as decreasing DRB content from 50 (TSP50) to 20 % (TSP70) improved texture in terms of hardness (from 0.51 to 1.88 N), springiness (from 0.73 to 0.96) and cohesiveness (from 0.46 to 0.81) of TSP. Therefore, to add value to DRB, TSP70 (80 % SPI and 20 % DRB) was proposed to produce TSP. For TRP, expansion ratio, density, WAC, hardness, springiness and cohesiveness of TRP50–70 were 1.07–1.34 %, 0.63–0.88 kg/m3, 78–158 %, 1.03–9.10 N, 0.71–0.85 and 0.27–0.29 which were out of range compared to C-TVP.
{"title":"Effect of defatted rice bran addition on properties of texturized soy and rice protein products","authors":"Thanaporn Pengjun, C. Sringarm, T. Kunanopparat, S. Rungchang, S. Ditudompo, S. Siriwattanayotin","doi":"10.1515/ijfe-2023-0041","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0041","url":null,"abstract":"Abstract The objective of this work was to produce low moisture-texturized vegetable protein (LM-TVP). Firstly, SPI:DRB at ratio of 50:50, 65:35 and 80:20 (w/w) was blended to produce TVP with 50–70 % protein (TSP50–70), respectively. In addition, RPI:DRB was also blended at the same ratio to produce non beany odor TVP with 50–70 % protein (TRP50–70). All samples were extruded using twin screw extruder. Extrusion condition was fixed at 25 % of feed moisture, 400 rpm of screw speed and 130 °C of die temperature. Next, properties of TSP50–70 and TRP50–70 before and after rehydration were characterized. For TSP50–70, studied properties consisting of expansion ratio, density, WAC, WHC and OHC of TSP50–70 were 2.20–2.27 %, 0.26–0.34 kg/m3, 414–446 %, 2.87–4.88 g H2O/g and 2.55–2.73 g oil/g respectively. These properties values were closed and in the same range of commercial-TVP (C-TVP). However, texture of TSP50 and TSP70 was significantly different, as decreasing DRB content from 50 (TSP50) to 20 % (TSP70) improved texture in terms of hardness (from 0.51 to 1.88 N), springiness (from 0.73 to 0.96) and cohesiveness (from 0.46 to 0.81) of TSP. Therefore, to add value to DRB, TSP70 (80 % SPI and 20 % DRB) was proposed to produce TSP. For TRP, expansion ratio, density, WAC, hardness, springiness and cohesiveness of TRP50–70 were 1.07–1.34 %, 0.63–0.88 kg/m3, 78–158 %, 1.03–9.10 N, 0.71–0.85 and 0.27–0.29 which were out of range compared to C-TVP.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49592453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract In this work, the adsorption and desorption capacities of six resins (HP-20, AB-8, X-5, DM130, HPD100, D4006) for the purification of hawthorn flavonoids were investigated. HP-20 resin was screened out that has the best adsorption capacity, with an adsorption capacity of 24.2 mg/g. Langmuir and Freundlich isotherm model, pseudo first-order and pseudo second-order kinetics and intra particle diffusion model were used to fit the adsorption process. The results indicated that the adsorption process of hawthorn flavonoids by HP-20 was in accordance with the Langmuir isotherm model and pseudo second-order model, and the optimal adsorption temperature was 298 K. The adsorption process was spontaneously exothermic as indicated by thermodynamic parameters. After purification, hawthorn flavonoids showed high acetylcholinesterase inhibitory activities.
{"title":"Adsorption and desorption characteristics of flavonoids extracted from hawthorn (<i>Crataegus pinnatifida</i>) on macroporous resin","authors":"Xin Huang, Mingxing Zhang, Suhong Li, Tuoping Li","doi":"10.1515/ijfe-2022-0263","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0263","url":null,"abstract":"Abstract In this work, the adsorption and desorption capacities of six resins (HP-20, AB-8, X-5, DM130, HPD100, D4006) for the purification of hawthorn flavonoids were investigated. HP-20 resin was screened out that has the best adsorption capacity, with an adsorption capacity of 24.2 mg/g. Langmuir and Freundlich isotherm model, pseudo first-order and pseudo second-order kinetics and intra particle diffusion model were used to fit the adsorption process. The results indicated that the adsorption process of hawthorn flavonoids by HP-20 was in accordance with the Langmuir isotherm model and pseudo second-order model, and the optimal adsorption temperature was 298 K. The adsorption process was spontaneously exothermic as indicated by thermodynamic parameters. After purification, hawthorn flavonoids showed high acetylcholinesterase inhibitory activities.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135890666","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chaofan Gao, Jun-qiang Jia, Su Zhang, Xinyu Song, Yi Yang, Qiong-ying Wu, Xiudie Cui
Abstract This study investigated the impact of the extrusion of defatted wheat germ (DWG) on the physical properties of wheat germ protein (WGP) and its efficacy as a novel emulsifier in terms of emulsion stability. Compared with the untreated sample, the particle size of extruded WGP (E-WGP) was decreased by 56.22 %, while the absolute zeta-potential was increased by 40.07 %; the enthalpy increased from 0.013 J/g to 0.078 J/g, and the structure became more orderly. The amount of protein required to produce stable emulsions was much lower for E-WGP than for untreated WGP. Moreover, The E-WGP emulsions showed good storage stability after 7 day of storage at 4 °C, which had higher absolute zeta-potential (24.65 %), emulsifying activity (200.00 %), and turbidity (139.09 %) than the untreated sample. After the freeze-thaw cycle, the E-WGP emulsions had smaller particle sizes and higher turbidity, and their flocculation degree was lower than that of the untreated sample. These findings demonstrate E-WGP can be used as a new innovative emulsifier.
{"title":"Effects of extrusion treatment on the physical and emulsifying properties of wheat germ protein","authors":"Chaofan Gao, Jun-qiang Jia, Su Zhang, Xinyu Song, Yi Yang, Qiong-ying Wu, Xiudie Cui","doi":"10.1515/ijfe-2023-0124","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0124","url":null,"abstract":"Abstract This study investigated the impact of the extrusion of defatted wheat germ (DWG) on the physical properties of wheat germ protein (WGP) and its efficacy as a novel emulsifier in terms of emulsion stability. Compared with the untreated sample, the particle size of extruded WGP (E-WGP) was decreased by 56.22 %, while the absolute zeta-potential was increased by 40.07 %; the enthalpy increased from 0.013 J/g to 0.078 J/g, and the structure became more orderly. The amount of protein required to produce stable emulsions was much lower for E-WGP than for untreated WGP. Moreover, The E-WGP emulsions showed good storage stability after 7 day of storage at 4 °C, which had higher absolute zeta-potential (24.65 %), emulsifying activity (200.00 %), and turbidity (139.09 %) than the untreated sample. After the freeze-thaw cycle, the E-WGP emulsions had smaller particle sizes and higher turbidity, and their flocculation degree was lower than that of the untreated sample. These findings demonstrate E-WGP can be used as a new innovative emulsifier.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45597922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Fructooligosaccharides (FOS) is a functional food additive. FOS syrup produced by biological methods can be easily transported, stored and used after drying. In this study, the effects of operating pressure, heating temperature and initial moisture content of FOS syrup on the drying characteristics during vacuum drying were studied. With a visual system, the state changes of the material during the drying process were recorded. The specific heat, viscosity and thermal conductivity of the FOS at different temperatures and moisture contents were measured. From the perspective of drying characteristics, the whole drying process can be divided into four periods: the increasing drying rate period AB, the first falling drying rate period BC, the second falling drying rate period CD and the third falling drying rate period DE. The heat transfer mode in AB and BC was boiling heat transfer, with the material viscosity less than 267.9 Pa·s. In CD period, the heat transfer mode was convection heat transfer with the material viscosity of 267.9 Pa·s to 501.6 Pa·s. In DE period, the material viscosity was greater than 501.6 Pa·s and did not have fluidity, and the heat transfer mode was heat conduction. A multivariate model for the convection heat transfer coefficient was obtained based on the heat balance. The maximum error between the simulation value by the model and the experimental value of the material moisture content during the vacuum drying process was 4.18 %.
{"title":"Heat and mass transfer in vacuum drying process of fructooligosaccharides syrup","authors":"Lijuan Zhao, Hui Xie, Yuxuan Liu, Chenxi Ran, Zhonghua Wu","doi":"10.1515/ijfe-2022-0264","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0264","url":null,"abstract":"Abstract Fructooligosaccharides (FOS) is a functional food additive. FOS syrup produced by biological methods can be easily transported, stored and used after drying. In this study, the effects of operating pressure, heating temperature and initial moisture content of FOS syrup on the drying characteristics during vacuum drying were studied. With a visual system, the state changes of the material during the drying process were recorded. The specific heat, viscosity and thermal conductivity of the FOS at different temperatures and moisture contents were measured. From the perspective of drying characteristics, the whole drying process can be divided into four periods: the increasing drying rate period AB, the first falling drying rate period BC, the second falling drying rate period CD and the third falling drying rate period DE. The heat transfer mode in AB and BC was boiling heat transfer, with the material viscosity less than 267.9 Pa·s. In CD period, the heat transfer mode was convection heat transfer with the material viscosity of 267.9 Pa·s to 501.6 Pa·s. In DE period, the material viscosity was greater than 501.6 Pa·s and did not have fluidity, and the heat transfer mode was heat conduction. A multivariate model for the convection heat transfer coefficient was obtained based on the heat balance. The maximum error between the simulation value by the model and the experimental value of the material moisture content during the vacuum drying process was 4.18 %.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48009823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ying Lyu, Qinqin Chen, Mingyang Gou, Gege Liu, Jin-feng Bi
Abstract To solve the delamination & precipitation phenomena and to improve the quality of the spray-dried pumpkin powder (PP), the effects of adding mulberry leaf powder (MLP) and oat bran powder (OBP) on the PP quality were investigated. Results showed that POBP (PP + OBP, w:w = 2:1) had lower hygroscopicity (≤42.96 %), which was more homogeneous and stickiness after being brewed, effectively alleviating delamination & precipitation phenomena. Besides, PMLP (PP + MLP, w:w = 2:1) had the highest total phenolic content and total flavonoid content, with the values of 96.92 and 90.50 mg/100 g, respectively. PMLP also exhibited about ten times the antioxidant activity of PP. Furthermore, nine regression equations predicted the antioxidant properties of powders based on soluble solid values and bitterness. Overall, this study indicated that the addition of OBP and MLP improved the stability and nutritional quality of PP, respectively.
{"title":"Quality enhancement of spray-dried pumpkin powder by mixing with mulberry leaf and oat bran powders","authors":"Ying Lyu, Qinqin Chen, Mingyang Gou, Gege Liu, Jin-feng Bi","doi":"10.1515/ijfe-2023-0054","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0054","url":null,"abstract":"Abstract To solve the delamination & precipitation phenomena and to improve the quality of the spray-dried pumpkin powder (PP), the effects of adding mulberry leaf powder (MLP) and oat bran powder (OBP) on the PP quality were investigated. Results showed that POBP (PP + OBP, w:w = 2:1) had lower hygroscopicity (≤42.96 %), which was more homogeneous and stickiness after being brewed, effectively alleviating delamination & precipitation phenomena. Besides, PMLP (PP + MLP, w:w = 2:1) had the highest total phenolic content and total flavonoid content, with the values of 96.92 and 90.50 mg/100 g, respectively. PMLP also exhibited about ten times the antioxidant activity of PP. Furthermore, nine regression equations predicted the antioxidant properties of powders based on soluble solid values and bitterness. Overall, this study indicated that the addition of OBP and MLP improved the stability and nutritional quality of PP, respectively.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44016435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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