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Influence of elephant apple powder as an adsorbent in the regeneration of fried soybean oil: Process optimization studies 下载免费PDF全文
Prakash Kumar Nayak Uma Dash Kalpana Rayaguru Kesavan Radha krishnan 《Journal of food process engineering》2018,41(1)
In the present work, elephant apple powder (EAP) has been characterized as an adsorbent by analyzing its properties in Fourier transform infrared, scanning electron microscope, and Brunauer–Emmett–Teller surface analyser. Furthermore, the effect of EAP on the regeneration of fried soybean oil was studied by performing frying experiments with potato chips at 180 ± 5 °C for 5 hr/day in a deep fat fryer for 5 days. Oil samples were drawn periodically for evaluating the quality parameters (free fatty acid, peroxide value, iodine value, p‐anisidine value, and total polar content). The effect of process variables (contact time, heating time, and concentration of adsorbent) on the quality parameters of the fried oil was examined using response surface methodology. Results indicated that the process variables had a significant effect on the final quality of the oil. From the study, it was revealed that the quality of fried soybean oil has improved after treating with EAP.
Practical applications
The present work provides the useful information regarding the treatment of deep fried oil using a natural adsorbent. The method used in the work is cost‐effective and regenerates oil with good quality. The method of regeneration may be utilized by small and medium scale food processors as the process is simple. The results of this study showed that elephant apple powder can be used as an adsorbent to improve the quality parameters of deep fried soybean oil. 相似文献2.
研究了用中性蛋白酶酶解去除高粘性发酵液中菌体的方法,对蛋白酶用量、酶解温度、并通过实验证明该方法对黄原胶的提取和产量,质量均无影响。 相似文献
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A total of 12,725 pigs originating from 90 transports were followed up at 17 Belgian commercial slaughterhouses. The effects of several pre-slaughter parameters concerning transport, unloading, lairage, pig handling, stunning and season on fresh meat quality based on pH measurements 30 minutes (min) after slaughter were investigated. Meat quality was measured on 4285 pigs. Ten pre-slaughter parameters had a significant effect on meat pH after separate introduction of the variable as a fixed effect in the model. Simultaneous analysis of these variables in the global model revealed that the pH was influenced by four main risk factors, namely the mean noise level produced during unloading, the percentage of panting pigs, the use of an electric prod and season. Meat quality in terms of the percentage of potentially PSE carcasses was better in summer than spring or autumn and could be explained by a lower observed pre-stunning stress in summer. 相似文献
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Olgica Gruji 《Journal of the Institute of Brewing》1998,104(5):249-253
This paper presents data on barley micromalting with addition of the CELLUCLAST enzyme complex. This is a commercial, multicarbohydrase with distinct β-glucanase and proteinase activities. The enzyme was added to steeping and germination phases, in different quantities (0.05%; 0.75% and 0.1% of initial barley). The enzyme was added to different malting phases: to the 2nd and 3rd steep water, at the beginning of germination on the 1st day by spraying, on the 2nd day of germination and in combination of addition to 3rd steeping water and in germination start (50% of total quantity of each). CELLUCLAST enzyme had a significant effect on reduction of wort viscosity, extract difference, wort filterability and protein breakdown, depending on the quantity of added enzyme and the malting phase to which it was added. There was no negative effect on other malt quality parameters. The best values of cytolytic breakdown parameters (viscosity, extract difference, filtration rate) were obtained with addition of 0.075% of CELLUCLAST, on the first day of germination. 相似文献
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谷氨酰胺转胺酶对草鱼鱼糜品质的影响 总被引:3,自引:0,他引:3
本研究探讨了谷氨酰胺转胺酶(TG)对草鱼鱼糜品质的影响,研究了TG的添加量、作用时间、作用温度和作用pH对鱼糜弹性、粘聚性、回复性以及白度的影响。试验结果表明:TG对草鱼鱼糜的品质有显著的改善作用,最适当作用条件为pH7.5,温度45℃,时间1.5h,酶的作用量0.6%。 相似文献
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Himadri K Das M Tapani Hattula Olavi M Myllymki Yrj Mlkki 《Journal of the science of food and agriculture》1993,61(2):181-187
A low-cost preparation process starting from fish waste, pregelatinised wheat flour and soya flour was optimised with regard to the physical properties of the pellets, by using response surface modelling. Independent variables were the ratio of wheat flour to soya flour, quantity of added water, temperature of added water, and mixing time. Pellet quality attributes measured for each set of variables were bulk density, water absorption index, sinking velocity, residual moisture, and structural integrity in water. Mixing time played the most important role among the input variables in defining pellet quality. The results suggest that a dry fish feed pellet of good quality can be manufactured by a simple pressing method using a mixture of 50% fish waste, 30–35% pregelatinised wheat flour, and 15–20% soya meal mixed with water (30-35% of the sum of other ingredients) of 60–65°C for 4–5 min. A method for determining structural integrity of pellets in turbulent water is presented. 相似文献
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The effect of the IGF-II genotype (AG vs. GG) on the morphological and compositional parameters, the fatty acid composition of intramuscular fat, the odour concentration (analysed by dynamic olfactometry) and the volatile compound profile (analysed by proton transfer reaction time-of-flight mass spectrometry) of dry-cured Iberian ham was studied for the first time, and compared to the effect of pig rearing system (high-oleic concentrated feed vs. acorn and grass). The IGF-II genotype had no effect on most variables. However, it influenced the concentration of some odorants (methanethiol and octanal), although it did not affect odour concentration. Conversely, the rearing system had a significant effect on a large number of ham variables. Results indicate a negligible effect of the IGF-II genotype on the final ham quality and confirm that the rearing system has a marked effect. 相似文献
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Chemometric techniques were used to evaluate 15 wheat doughs containing different starter cultures to establish quality indexes based on objective measures. Correlations were determined among microbial starters, consumer acceptance and anyltical variables, and variables necessary for quality assessment were reduced. In stepwise discriminant analysis six variables were significant (p < 0.95) and used in discriminant functions. Dendograms showed similarities among cases. Strong correlations were found between sensory scores ad some fermentative, biochemical and physical measures. The same variables were significant in formation of clusters by K-means clustering analysis. In factor analysis, the first three factors, accounting for 70% of variability, related to the same variables. Relationships between over-all acceptance and other parameters explained differences in sensory evaluation. 相似文献
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Jackfruit (Artocarpus heterophyllus L.) bulbs were minimally processed using variables such as CaCl2 concentration (0.13–1.47%), ascorbic acid (AA) concentration (0.005–0.03%), and treatment time (8–43 min). Second-order polynomial
model was proposed with regard to effect of independent variables on responses such as juice leakage, firmness, browning index,
L value, and overall acceptability by response surface methodology (RSM) using a central-composite experimental design. The
established models for responses showed a good fit with the experimental data (R
2 > 0.896), describing the effect of independent variables on the quality parameters of minimally processed jackfruit bulbs.
The recommended processing conditions for maximizing firmness, L value and overall acceptability and minimizing juice leakage, and browning index in the samples at the end of 20 days of
low temperature storage were found to be 1% CaCl2, 0.02% AA, and 30 min of treatment time. The RSM was found to be an effective tool to model the effect of minimal processing
treatments on jackfruit bulbs quality. 相似文献
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ABSTRACT
Experiments were conducted to develop a process for accelerated aging of aromatic rice. Freshly harvested clean paddy of “Pusa Basmati” variety was conditioned as per the experimental design. Response surface methodology for three variables at five levels was used. Central composite rotatable design was used to optimize the temperature (30–50C), relative humidity (50–90%) and aging period (3–14 days) to accelerate the aging process for paddy. The optimum levels of process variables were based on the desired milling and cooking quality indices. The quality attributes included milling yield, kernel elongation ratio, volume expansion ratio, solid loss, amylose content, gel consistency and aroma. A complete second‐order polynomial model was fitted to the data and the adequacy of the model was tested. The models were then used to interpret the effect of various input parameters on the response. The total effect of individual input variables and combined effect of all these variables at linear and quadratic level on head yield was significant at 1% level. Similar interpretation of the effect of various input parameters on the responses have been done in details. The common optimum condition for accelerated aging of paddy was found to be 43.4C, 71.0% relative humidity (RH) and 11.4 days.PRACTICAL APPLICATION
Freshly harvested rice is less preferred by consumers because of poor cooking properties like less kernel elongation and volume expansion ratio with more solids loss and softer gel consistency. Aging brings about progressive desirable changes in the grain. The natural aging process is time‐consuming and also requires proper storage. Therefore, the aging process may be accelerated by subjecting the grains to appropriate environmental conditions to bring about the acceptable properties so that the full potential of domestic as well as export market may be explored at the right time with a relatively high price. The information obtained from this study may be used in designing thermal processing to obtain aged rice within a short period. 相似文献14.
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Agustín González María Gabriela Bordón Mariela C. Bustos Karina L. Córdova Salazar Pablo D. Ribotta Marcela L. Martínez 《International Journal of Food Science & Technology》2021,56(1):233-241
The present work studied the effect of the incorporation of encapsulated chia seed oil on the cooking quality of dry pasta. Pasta morphology and oil distribution in the samples were studied. No significant variations were determined in cooking parameters as optimal cooking time, cooking loss and texture of cooked pasta with the incorporation of the encapsulated oil, but significant differences were determined in uncooked pasta texture and variables that describe water interaction, such as water absorption and swelling index. In addition, the incorporation of microencapsulated oil avoided oxidative deterioration, showing a protective effect and preventing the formation of hydroperoxide radicals in pasta preparation, storage and cooking procedures (compared with free oil-containing pasta), resulting in a safer product. Storage at modified atmosphere exerts an additional protective effect on oil, enhancing the effect of the microcapsules. Microencapsulation proved to be an effective technology that preserves oil quality in ω-3 rich pasta. 相似文献
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阐述了粗纱工艺参数中定量、粗纱捻系数以及细纱后牵伸的选择。并通过试验确定,在原棉内质量有所下降的情况下,采用轻定量粗纱能保证成纱质量,满足用户要求。 相似文献
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F. Sutter S. Borchardt G.M. Schuenemann E. Rauch M. Erhard W. Heuwieser 《Journal of dairy science》2019,102(10):9370-9381
The objective of this study was to evaluate 2 different treatment procedures at the first milking after calving to increase colostrum quantity and to improve colostrum quality in dairy cows. We hypothesized that either exogenous treatment with oxytocin or the presence of the calf at first milking would lead to higher colostrum quantity and higher IgG concentration. The study was conducted from October to December 2017 on a commercial dairy farm in Germany. A total of 567 cows at the time of calving were enrolled, but for the final analyses only 521 animals were considered. The cows were randomly assigned on a daily basis into 1 of 3 groups: (1) control group (n = 177), (2) application of 20 IU of oxytocin i.m. (OXY; n = 163), and (3) presence of the calf (CA; n = 181) before and during milking. Cows in the control and oxytocin group had no contact with their calves after calving and were milked in a separate milking parlor. Cows in the oxytocin group were injected with 20 IU of oxytocin i.m. 3 min before manual stimulation. For cows in the third group, the calf was placed into a calf cart and located in front of the cow 3 min before manipulation of the cow. Colostrum quantity was determined by a digital hanging scale. The colostrum quality was assessed with digital Brix refractometry and ELISA. To evaluate the effect of 2 different treatment procedures, a generalized linear mixed model was constructed using SPSS (SPSS Inc., IBM, Ehningen, Germany). The mean (±SE) colostrum quantity was 4.17 ± 0.30 kg. The treatment procedures and the harvesting time after calving had no effect on colostrum quantity. Parity, calf birth weight, and calving time affected colostrum quantity. Cows in second parity had the lowest quantity of colostrum (3.74 ± 0.37 kg) compared with cows in parity 1 (4.75 ± 0.34 kg) and cows in parity 3 or greater (4.75 ± 0.38 kg). Cows calving during the night (2200 until 0600 h; 4.93 ± 0.37 kg) had the highest quantity of colostrum compared with cows calving in the morning (0600 until 1400 h; 4.17 ± 0.38 kg) or afternoon (1400 until 2200 h; 4.14 ± 0.34 kg). Regarding colostrum quality, 48% of the colostrum samples contained ≥50 mg of IgG/mL. The mean IgG concentration was 54.6 ± 2.80 mg of IgG/mL. Colostrum quality was affected by the treatment procedures, colostrum quantity, parity, calving time, harvesting time after calving, and the calving day during the week. Both treatment procedures (i.e., OXY with mean IgG concentration results of 57.0 mg of IgG/mL and CA with 56.0 mg of IgG/mL) resulted in higher IgG concentrations in colostrum compared with the control group (50.7 mg of IgG/mL). With increasing colostrum quantity, the colostrum quality decreased in primiparous and multiparous cows. A longer time lag between calving and milking negatively affected the colostrum quality. Concentration of IgG was higher for cows in parity 3 or greater (64.6 ± 2.59 mg of IgG/mL) compared with cows in parity 1 (48.5 ± 2.86 mg of IgG/mL) and cows in parity 2 (50.7 ± 2.89 mg of IgG/mL). Cows calving during the night had greater IgG concentrations (60.4 ± 2.92 mg of IgG/mL) compared with cows calving in the morning (51.9 ± 2.98 mg of IgG/mL) or afternoon (51.3 ± 2.71 mg of IgG/mL). Harvesting colostrum on quieter days, such as Sundays, resulted in higher IgG concentrations (61.4 ± 3.70 mg of IgG/mL). The assessment by Brix refractometry resulted in a mean result of 26.0 ± 0.20% Brix. Treatment procedures and the harvesting time after calving had no effect on colostrum quality. A negative association was observed between colostrum quantity and quality in primiparous and multiparous cows determined by Brix refractometry. Brix readings were greater for cows in parity 3 or higher (27.7 ± 0.26% Brix) compared with cows in parity 1 (25.3 ± 0.30% Brix) and cows in parity 2 (25.0 ± 0.32% Brix). In conclusion, the treatment procedure for the first milking is irrelevant to improve the quantity of colostrum. Both treatment procedures, however, increased IgG concentrations as determined by ELISA. 相似文献