PROCESSING AND FUNCTIONAL PROPERTIES OF YAM BEANS (SPHENOSTYLIS STENOCARPA)

The proximate and selected functional properties of five flours from yam bean (YB) made after the grains were not processed (raw) and processed as boiled, fermented, roasted and malted, were determined. The functional properties were water and fat absorption, gelation, emulsification and whippability. An improvement was observed for protein content of flours processed beans compared to raw flour. Fermentation improved the oil content of the flour. The emulsifying and foaming capacities (50.7 and 40.20%, respectively) observed for raw flour were significantly higher than those for the flours from processed bean. Gelation was significantly (P < 0.05) increased and decreased by fermentation and malting of the bean, respectively. The water absorption capacities ranged from 131.9% in raw flour to 218.8% in flour boiled beans. There were no significant (P > 0.05) differences in the fat absorption capacities of all flours except for the one of fermented beans (0.40 mL/g), which was significantly lower than the value (0.73 mL/g) obtained for the flour from boiled beans. Although a high foaming capacity was observed for raw flour, it was less stable when compared with that of the processed bean flours. Overall, YB flour was found to exhibit good functional properties, and has a great potential for use as an ingredient in selected food systems.     

GLOBAL YIELDS, CHEMICAL COMPOSITIONS AND ANTIOXIDANT ACTIVITIES OF CLOVE BASIL (OCIMUM GRATISSIMUM L.) EXTRACTS OBTAINED BY SUPERCRITICAL FLUID EXTRACTION

Clove basil (Ocimum gratissimum) extracts were obtained with supercritical CO₂. Clove basil was cultivated using 0, 4, 8 and 12 kg/m² of organic fertilizer and was harvested in four seasons: winter, spring, summer and autumn, in the Southern Hemisphere. The extracts' global yields were determined at 40C and 150 bar for samples from all cultivation conditions and harvesting seasons. For selected samples, the extracts' global yields at 40C were determined for pressures of 100, 150, 200, 250 and 300 bar. The extracts were analyzed by gas chromatography–flame ionization detector. Antioxidant activity (AA) was assessed using the coupled reaction of β‐caroteneand linolenic acid. The extracts' global yields varied from 0.91 to 1.79% (dry basis), and the AAs varied from 62 to 84% compared with the control β‐carotene. Eugenol and β‐selinene were the major compounds. The relative proportion of eugenol varied from 35 to 60%, while the content of β‐selinene remained approximately constant (11.5–14.1%, area). The other substances quantified in the extracts were 1,8 cineole, trans‐caryophyllene and α‐selinene.     

PROCESSING AND PROPERTIES OF EXTRUDED FLAXSEED-CORN PUFF

The effects of flaxseed meal (0, 5, 10 and 15%) in flaxseed meal/corn meal blend and processing variables, including moisture content (16, 18 and 20%), and screw speed (200, 300 and 400 rpm), on extrudate chemical property (lignan residue) and physical properties (specific volume, hardness and color) were studied. The lignan compounds in the flaxseed and corn meals were 2.27 and 0 mg/g, respectively, before extrusion. A higher flaxseed meal level and a higher screw speed favored the retention of lignan compounds, but higher feed moisture showed the opposite effect. About 25–52% lignan compounds were lost after extrusion. Increasing flaxseed meal level, increasing feed moisture or decreasing screw speed significantly reduced the expansion and resulted in harder extrudate that was darker, more reddish and less yellow.     

醋酸纤维特性及其加工应用

本文系统地介绍醋酸纤维的性能．特征以及醋酸纤维织物在染整加工过程中的工艺技术路线及应注意的事项、还介绍了醋酸纤维织物之种类及使用。     

图像处理技术在食品粒度检测中的应用研究

简要阐述图像处理技术检测食品粉体物料粒度的基本原理和处理过程,并对检测的结果进行分析,结果表明运用图像处理技术进行粒度检测,测定分布状态直观明了,检测速度快,结果稳定可靠.     

EFFECT OF PROCESSING CONDITIONS ON THE COMPOSITION AND RHEOLOGICAL PROPERTIES OF APPLESAUCE

The relation between the composition and rheological properties of applesauce was studied in two ways. For artificial applesauces, reconstituted from isolated applesauce particles and applesauce serum, the residual shear stress increases exponentially with pulp content. Below a particle size of 0.625 mm the values of residual shear stress and apparent viscosity are lower for smaller particles. The effect of the processing conditions (finisher screen openings and cooking time) and raw material (apple variety and ripeness) on particle size and pulp content was studied on sauce made in a pilot plant. The particle size and pulp content of these applesauces affect the rheological properties in the same way as was shown for the artificial applesauces.     

CHEMICAL PROPERTIES OF RICINODENDRON HEUDELOTII (BAIL.) SEED OIL

The technological characteristics and the fatty acid composition of Ricinodendron heudelotii (Bail.) seed oil from two different regions of Cameroon were studied. The fatty acid composition was determined by gas chromatography on a capillary column. The oil content varied according to the region (44.9–54.7%). The iodine value (160), saponification value (190) and unsaponifiable matter content (1.6%) were similar for the two types of seeds examined. The oil was composed mainly of linoleic acid (25–30%) and a polyunsaturated fatty acid (PUFA) found to be α-elaeostearic acid (48–56%). The latter fatty acid is subject to transformation during the esterification processes due to its trienic conjugated bonds. The triacylglycerol profile obtained by reversed phase liquid chromatography showed 20 triacylglycerols with two major ones identified as linoleodi-α-elaeostearic (29.7–33.1%) and tri-α-elaeostearic (13.1–15.9%).     

ANALYSIS of EXPANDED-FOOD TEXTURE BY IMAGE PROCESSING PART II: MECHANICAL PROPERTIES

Image texture and color features were used to represent the mechanical properties of expanded food products. Texture-related mechanical properties were measured through Instron shear and compression tests. the image features extracted were found highly correlated with the mechanical properties. the analysis showed useful relationships between geometric properties and mechanical behavior. Image processing proved to be an effective technique for textural analysis of expanded food products.     

EFFECT OF PROCESSING VARIABLES OF COWPEA (VIGNA UNGUICULATA) MEAL ON THE FUNCTIONAL PROPERTIES OF COWPEA PASTE AND QUALITY OF AKARA (FRIED COWPEA PASTE)

The importance of particle size distribution in conjunction with milling method (dry‐milled hammer‐milled meal [HM] or wet‐milled freeze‐dried meal [FD]) on the functionality of cowpea paste and textural characteristics of akara produced from dry meal was investigated. All meal samples contained a minimum of 65% by weight medium‐sized particles and different combinations of large and fine particles to compose the balance. With the exception of the pastes made from meal consisting of 35% fine particles, all pastes had good foaming ability and handling characteristics. However, akara made from the HM and FD blends with 35% large particles had hardness values not significantly different from the traditionally prepared (wet‐milled) akara (5.317, 4.048 and 5.341 N, respectively), indicating that the meal blends had the potential to produce akara acceptable to consumers.     

IMAGE PROCESSING METHOD TO DETERMINE SURFACE AREA AND VOLUME OF AXI-SYMMETRIC AGRICULTURAL PRODUCTS

ABSTRACT

An image processing based method was developed to measure volume and surface area of ellipsoidal agricultural products such as eggs, lemons, limes, and peaches. The method assumes that each product has an axi-symmetric geometry and is a sum of superimposed elementary frustums of right circular cones. The product volume and surface area are calculated as the sum of the volumes and surface areas of individual frustums using Matlab®. The dimensions of individual frustums are determined from a digitized picture of the product acquired by a Charged Coupled Device (CCD) camera and processed in Adobe Photoshop®. The volumes and surface areas computed showed good agreement with analytical and experimental results. The developed method proved to be accurate, precise, and easy to use.     

NUTRITIONAL PROPERTIES OF SOME AGRICULTURAL SEED BYPRODUCTS

Different agricultural seeds: apple, citrus, lufa, maple and pumpkin have been investigated for their nutritional potentials as food and feed components. The protein and fat content on a dry basis of the different seeds ranged from 16–43% and 19–50%, respectively. Food energy values averaged 22 Kj/g (526 KCal/100 g). Calcium and phosphorus were in the range of 0.06–0.48 and 0.25–1.05%, respectively. The fatty acid composition showed that 18:1 and 18:2 was the major component at concentrations of 40.1, 25.9, 24.3, 37.9 and 21.8 and 45.8, 30.7, 43.7, 39.7 and 58.5, respectively, for apple, citrus, lufa, maple and pumpkin. Amino acid profiles of the seeds indicated that the seed contains all the essential amino acids in a proper balance with apple and pumpkin containing 0.78 cystine. The methionine content of pumpkin is 1.35% and lysine contents of 0.81, 0.57, 2.25, 0.69 and 2.41% for apple, citrus, lufa, maple and pumpkin, respectively.     

计算机图像处理技术在番茄红色素测定中的应用

计算机图像处理技术的应用已扩展到食品行业的诸多方面。探索了利用BP神经网络来实现计算机图像处理测定番茄红色素含量的方法。此方法具有操作简单，无损伤，测试速度快和费用低等优点。