Effect of heat moisture treatment on resistant starch content among carbohydrate sources: a meta-analysis

Resistant starch (RS) can be generated through heat moisture treatment (HMT). The HMT was conducted by modifying starch using different ratio of moisture content, high temperature and heating time. A number of studies showed that the effects of HMT on RS contents in cereals, pulses, tubers and fruits were inconsistent. This study aimed to analyse the impact of HMT on RS level in various carbohydrate sources through a meta-analysis approach. Study selection was conducted with the PRISMA method. There were 21 relevant studies and 67 data used for meta-analysis. The database was analysed by using Hedges’ d. The results showed that there was a significant impact of HMT on RS level of cereals, especially wheat. The highest increase in RS levels for various carbohydrate sources in starch was influenced by the interaction of treatment between water content at 15 ≤ x < 25%, heating time at 0.25 < x ≤ 6 h and temperature at 120 ≤ x ≤ 130 °C.     

Extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins: part I – Effect of moisture content

This study investigated the effects of moisture content (MC) on the physicochemical properties of extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins. Samples were extruded at 170 °C (maximum barrel temperature), at 3.6 kg h⁻¹ (liquid feed rate) and at 1.8, 2.2, 2.6 and 3.0 kg h⁻¹ (dry feed rates) to obtain MC of 60%MC, 56%MC, 52%MC and 49%MC, respectively. Meat alternatives at 52%MC showed the greatest degree of texturisation. However, meat alternatives at 49%MC were the closest in terms of both textural and microstructural properties to reference sample, boiled chicken breast. Results from protein solubility suggested that a large amount of aggregated proteins were associated with hydrogen bonds, while disulphide bonds were the main contributor in the formation of fibrous structure in meat alternatives. Results showed that the change in MC as process parameter played an important role in the formation of fibrous structure in extruded meat alternatives.     

Radon and moisture impacts from interventions integrated with housing energy retrofits

Energy retrofits can reduce air exchange, raising the concern of whether indoor radon and moisture levels could increase. This pre/post-intervention study explored whether simple radon interventions implemented in conjunction with energy retrofits can prevent increases in radon and moisture levels. Treatment homes (n = 98) were matched with control (no energy retrofits or radon intervention) homes (n = 12). Control homes were matched by geographic location and foundation type. t-tests were used to determine whether post-energy retrofit radon and moisture level changes in treatment homes significantly differed from those in control homes. The radon interventions succeeded in preventing statistically significant increases in first floor radon using arithmetic (p = 0.749) and geometric means (p = 0.120). In basements, arithmetic (p = 0.060) and geometric (p = 0.092) mean radon levels statistically significantly increased, consistent with previous studies which found that basement radon levels may increase even if first floor levels remain unchanged. Changes in infiltration were related to changes in radon (p = 0.057 in basements; p = 0.066 on first floors). Only 58% of the change in infiltration was due to air sealing, with the rest due to weather changes. There was no statistically significant association between air sealing itself and radon levels on the first floor (p = 0.664). Moisture levels also did not significantly increase.     

An effective method of bulk materials moisture measurement using capacitive sensors

When we speak about capacitance moisture meters for bulk materials we have to face with different values of dielectric permittivity for different bulk materials in dehydrated state, what causes a method error that can be named ‘type uncertainty’. Besides, different varieties of the same material have different values of dielectric permittivity, which depend from geographical origin, processing conditions etc. It can be hardly predicted automatically and type uncertainty can be compensated only in separate situations with the help of preliminary calibration. Main tasks of the research are to develop new comparison principle of moisture measurement with better accuracy due to effective compensation of physical, chemical and granulometric composition influence on the result of moisture measurement, develop new primary and secondary instrument transducers. Moisture sensor consists of four measuring capacitors. Two of them should be filled with a sample, which moisture content should be determined, and other pair of measuring capacitors should be filled with a same substance, but previously dehydrated. Mathematical models, developed to take into account granulometric composition of a bulk material were used to carry out a comparison analysis for three types of instrument measuring transducers. Obtained results proved that suggested principle of moisture measurement provides effective compensation of granulometric composition influence. Developed measuring principle had been experimentally tested what helped to confirm that it provides two times better compensation of different physical and chemical composition for different materials in comparison with the direct comparison method.     

冶金矿物和产品水分测定问题探讨

水分测定是冶金行业中矿产原料和产品分析的重要内容,主要包括交货水分、湿存水、化合水等测定类别。尽管水分测定方法本身相对简单,但其涉及到矿物原料、产品结算交割以及其他化学分析的校正计算,属于重要的基础性测定方法。各类矿物、产品几乎都有相应水分测定的国家标准、行业标准,部分还是从国外ISO标准体系中采标而来。文章系统介绍并比较各类矿物原料、产品中交货水分、明水、湿存水、化合水等类别的测定方法。由于ISO标准体系中湿存水含义和国内标准体系湿存水含义有较大差异,其测定操作和用途也有不同,使用空气平衡样品和密封原始样品将会得到数据差异较大的湿存水数据,两种湿存水含义需要明确区分。湿存水对化学称样量、灼减量、化合水的测定有影响,需要用湿存水进行水分校正,才能得到更精确的结果。     

sInfluence of starch and protein molecular interactions on the in vitro digestion characteristics of biscuits partially substituted with pulse flours

Recent research has shown that pulse-derived ingredients present a technological alternative to cereals, higher protein and fibre content, and differentiated starch characteristics. In this work, the partial substitution of pulse flours with and without heat moisture treatment (HMT) was evaluated in a biscuit model. The digestion residues at 20 and 120 min that correspond to rapidly, slowly and resistant starch from the Englyst methodology were analysed by DSC, X-Ray and ATR-FTIR. The use of pulse flours in biscuits improved their thermal stability (ΔH = 3.01 and 4.99 J/g for control and Lentil + HMT), preserving a fraction of particularly ling glucans, that influenced the decreasing in the rapidly available starch from 55.26 to 24.11 % (Control and Faba bean + HMT), and enhanced its protein's digestibility from 75.26 to 87.43 % for the same sources. Among pulses, there were similarities regarding their resistance to enzymatic hydrolysis that may help select those with better organoleptic attributes.     

Evaluating the profile of myofibrillar proteins and its relationship with tenderness among five styles of dry-cured hams

In order to investigate the relationship between profile of myofibrillar proteins and tenderness among 2 kinds of Chinese hams (Jinhua and Xuanwei) and 3 kinds of European hams (Iberian, Serrano and Parma), shear force, myofibril fragmentation index (MFI), SDS-PAGE, carbonyls content and Raman spectroscopy were investigated. The shear force and salt content of Chinese hams were significantly higher than that of European hams, while moisture content was lower than that of European hams (p < 0.05). MFI values and SDS-PAGE profile revealed that the degradation of myofibrillar proteins in Chinese hams was lower than in European hams. In addition, Chinese hams showed significantly higher carbonyls content and β-sheet content compared with European hams, indicated that proteins aggregation intensively inhibited the degradation of myofibrillar proteins in Chinese hams. These results indicated that the higher shear force in Chinese style hams could be attributed to the lower moisture content and limited proteolysis.     

The impact of recrystallisation on the freeze-thaw cycles of red seabream (Pagrus major) fillets

Recrystallisation often occurs in the freeze-thaw cycles and results in poor food quality. This study was undertaken to analyse the effects of recrystallisation on the changes of protein conformation and moisture migration within red seabream fillets after the freeze-thaw cycles. The UV second-derivative spectroscopy, intrinsic fluorescence measurement and Raman spectroscopy were employed to evaluate the protein conformational changes. The Low-field NMR spectra analysis was used to evaluate moisture migration. The results indicated that the freeze-thaw cycles altered the secondary and tertiary structure of proteins. It was noticed that interactions between water and protein molecules were decreased gradually and eventually induced the thermal instability of the myosin molecules. The immobilised water content declined and the free water content increased. There were significant destructions in fillet muscle microstructure. These observations unambiguously reflect how the recrystallisations affect the protein conformation and moisture migration patterns of red seabream fillets during freeze-thaw cycles.     

高湿黏性颗粒在聚四氟乙烯微孔膜滤料表面沉积特性的数值模拟

基于聚四氟乙烯(PTFE)微孔膜滤料扫描电镜(SEM)图像，建立PTFE微孔膜滤料微观结构模型，采用计算流体力学和离散单元法(CFD?DEM)耦合的方法对黏性颗粒在微孔膜滤料表面沉积特性进行模拟，引入液桥力模型，忽略范德华力的作用，统计计算域内颗粒的受力情况，分析了不同表面能条件下3~6 ?m粒径颗粒在微孔膜滤料表面的沉积特性，将模拟结果与黏附效率的经验公式进行对比。结果表明，黏附效率与经验值、颗粒受力与液桥力模型的相对误差均在6%以内，CFD?DEM耦合计算方法可用于模拟不同环境湿度条件下的颗粒沉积；过滤风速、粒径与黏性是影响沉积形态的重要因素，提高过滤风速及增大颗粒粒径与黏性，颗粒更易在滤料表面形成稳定的树突结构，黏附效率及含尘压降增加。环境相对湿度影响两物体间液桥体积，接触力影响颗粒沉积，当增加表面能与液桥体积时，接触力及液桥力均相应增加，根据受力平衡原理，环境相对湿度对颗粒沉积影响很大。