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排序方式: 共有166条查询结果,搜索用时 15 毫秒
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2.
Diced green bell peppers were soaked in a solution of hydrochloric acid or calcium chloride, air-dried to 50% moisture, held in CO2 at 5.8 MPa for 1, 3 or 5 min, and puffed by abruptly releasing the CO2 pressure. Treatment with 1% CaCl2 increased the size of puffed-dried products as compared to a control; however, HCl treatments did not. The treatment with 1 or 2% CaCl2 reduced shrinkage as compared to the control. The 1% CaCl2 treatment may have increased the CO2 saturation rate. 相似文献
3.
A puffed food using salted duck egg white and starch as ingredients was produced by using a novel pulsed-spouted microwave vacuum drying (PSMVD) technique. In this study, three types of samples (ratios of salted duck egg white to starch 1:10, 3:10, and 5:10) were prepared and the moisture content of these samples was dehydrated to about 12% in a PSMVD dryer, then the samples were under different microwave powers (1.34 kW, 2.01 kW, and 2.68 kW) for puffing. The product volume expansion ratio, textural crispness (breaking forces), color parameters (L*, a* and b*), and sensory scores were determined. It was observed that microwave power and different ratios of salted duck egg white to starch had a significant effect on the expansion effect of the samples. The results indicated that the best product quality was obtained under the ratio of salted duck egg white to starch at 3:10 and microwave power at 2.01 kW. 相似文献
4.
杨宇晴 张新军 赵燕平 秦成明 程艳 毛玉周 杨桦 王健华 袁帅 王磊 琚松青 陈根 邓旭 张开 万宝年 李建刚 宋云涛 龚先祖 钱金平 张涛 《等离子体科学和技术》2018,20(4):45102-111
Recent ion cyclotron resonance frequency(ICRF) coupling experiments for optimizing ICRF heating in high power discharge were performed on EAST. The coupling experiments were focus on antenna phasing and gas puffing, which were performed separately on two ports of the ion cyclotron resonance heating(ICRH) system of EAST. The antenna phasing was performed on the I-port antenna, which consists of four toroidally spaced radiating straps operating in multiple phasing cases; the coupling performance was better under low wave number ∣k_‖∣(ranging from 4.5 to 6.5). By fuelling the plasma from gas injectors, placed as uniformly spaced array from top to bottom at each side limiter of the B-port antenna, which works in dipole phasing, the coupling resistance of the B-port antenna increased obviously.Furthermore, the coupling resistance of the I-port antenna was insensitive to a smaller rate of gas puffing but when the gas injection rate was more than a certain value(1021 s~(-1)), a sharp increase in the coupling resistance of the I-port antenna occurred, which was mainly caused by the toroidal asymmetric boundary density arising from gas puffing. A more specific analysis is given in the paper. 相似文献
5.
Rongrong Huang Xiaodan Pan Jingang Lv Wei Zhong Fang Yan Feixia Duan 《International Journal of Food Properties》2018,21(1):2193-2204
The objective of this study was to investigate the effects of explosion puffing on the nutritional composition, physical properties, and digestibility of grains including millet, barley, black rice, rice, glutinous rice, and wheat. Explosion puffing of grains resulted in the nutritional composition with higher total sugar content and lower moisture, starch and fat contents. Although the protein content scarcely changed comparing with the untreated grains, the solubility declined significantly. Moreover, explosion puffing could significantly improve the physical properties including the water absorption index, water solubility index and gelatinization degree. The in vitro digestion experiment was employed to investigate the influences of explosion puffing on the starch hydrolysis rate and free amino acid content, and it was indicated that the digestibility of the starch and protein in grains was highly improved. The results demonstrated that explosion puffing is a suitable technique to improve the physical properties and digestibility of grains, which provided the theoretic foundation for the use of explosion puffing technology in coarse cereal processing. 相似文献
6.
Sung Hee Han Bong Soo Ko So Hyun Ahn Dong Ouk Noh Hyung Joo Suh 《International Journal of Food Science & Technology》2017,52(6):1417-1424
We investigated the explosive process effect on antioxidant activities of coffee bean. The total polyphenol contents of powdered extract of explosive puffing coffee bean at 0.75 MPa (PEP 7.5) and powdered extract of explosive puffing coffee bean at 0.9 MPa (PEP 9.0) were at a significantly higher than that of the powdered extract of roasting coffee bean (PER) (P < 0.05). PEP 7.5 showed the highest levels of 3‐CQA (86.23 μg mg?1), 4‐CQA (43.71 μg mg?1), and 5‐CQA (31.66 μg mg?1), and PEP 9.0 had also similar levels of chlorogenic acids, with 3‐CQA (77.99 μg mg?1), 4‐CQA (43.71 μg mg?1), and 5‐CQA (30.32 μg mg?1). PEP 7.5 and PEP 9.0 showed relatively higher antioxidant capacities in DPPH, ABTS, taurine, FRAP, and β‐carotene/linoleic acid assays. PEPs partly recovered the HepG2 cell damage induced by t‐BOOH. These results suggest that puffed coffee has beneficial health effects, and could be used for the development of novel processed coffee products. 相似文献
7.
Effects of oven-drying,roasting, and explosive puffing process on isoflavone distributions in soybeans 总被引:1,自引:0,他引:1
Distributions of isoflavones in soybeans treated with oven-drying, roasting, or explosive puffing were analysed using high-performance liquid chromatography (HPLC). As oven-drying time increased from 0 to 120 min at 100 °C, concentration (μmol/g) of malonyl derivatives of isoflavones decreased and β-glucosides increased significantly with over 0.99 coefficient of determination (R2) (P < 0.05). Roasting at 200 °C for 7, 14, and 21 min and explosive puffing at 490, 588, and 686 kPa decreased malonyl derivatives significantly and increased acetyl-β-glucosides and β-glucosides significantly (P < 0.05). Total isoflavones (TI) in 21 min roasted and 686 kPa puffed soybeans decreased by 25.46% and 10.42%, respectively, while TI in 120 min oven-dried soybeans was not significantly different (P > 0.05) compared to untreated samples. Regression analysis showed that malonyl-β-genistin had higher slopes of decreases (μmol/g/min) than malonyl-β-daidzin in oven-dried soybeans. This is the first report on the effects of explosive puffing and the changes of isoflavone profiles in soybeans. 相似文献
8.
Chenghai Liu Xianzhe Zheng John Shi Jun Xue Yubin Lan Shuhua Jia 《International Journal of Food Science & Technology》2010,45(3):506-511
Fresh blue honeysuckle fruit slices were puffed in a microwave vacuum dryer up to a final moisture content about 5% (w.b.). The effect of initial moisture content (IMC) (25–45%), vacuum pressure (VP) (70–90 kPa) and microwave intensity (MI) (10–30 W g?1) on quality attributes, in terms of expansion ratio (ER), hardness (HD), crispness (CR) and colour of the products, were analysed by response surface methodology. Besides the effect of MI on chroma (CH), the high IMC and low VP had a significantly positive impact on the quality attributes of blue honeysuckle snacks. The optimum product qualities, which were ER (1.62 times), HD (5836.31 g), CR (4.48), and CH (28.7) were obtained at an IMC of 38.42%, VP of 82.02 kPa, and MI of 22.42 W g?1. The microwave vacuum method has obvious advantages when puffing the blue honeysuckle snacks. 相似文献
9.
Entwicklung einer kontinuierlichen Mikrowellen‐Vakuumtrocknungsanlage mit hexagonalem Verfahrensraum
Stefan Kraus Prof. Dr.‐Ing. Heike P. Schuchmann Dieter Merk Dr. Volker Gaukel 《化学,工程师,技术》2013,85(12):1946-1950
A continuous microwave vacuum drying processor with a hexagonal cross‐section of the cavity was constructed. Due to the geometry of the cavity and the continuous movement of the product, homogeneous microwave power absorption of the product can be favored. By the expansion and simultaneous dehydration of non‐expanded, starch‐based extrudates, the applicability of the constructed processor could be shown. 相似文献
10.
ABSTRACT: Okara is the insoluble byproduct of soymilk and tofu manufactures. It is cheap, high in nutrients, and possesses great potential to be applied to functional human foods. In this study, a puffed okara/rice cake product was developed with blends of okara pellets and parboiled rice. Consumer preference and acceptance tests were conducted for the product. Okara pellets were prepared by grinding the strands obtained from extruding a mixture of dried okara and rice flour (3:2, w/w) with a twin‐screw extruder. Okara pellets and parboiled rice were blended in 4 ratios, 90:10, 70:30, 40:60, and 0:100 (w/w), and tempered to 14% and 17% moisture. The blends were puffed at 221, 232, and 243 °C for 4, 5, or 6 s. The okara/rice cakes were evaluated for specific volume (SPV), texture, color, and percent weight loss after tumbling. Overall, the decrease in okara content and increase in moisture, heating temperature and time led to greater specific volume (SPV) and hardness, lighter color, and lower percent weight loss after tumbling. The consumer tests indicated that the okara/rice cake containing 70% okara pellets was preferred and the 90% one was liked the least. The possible drivers of liking for the puffed okara/rice cakes could be the okara content, hardness, SPV, bright color, and percent weight loss after tumbling. 相似文献