THE INFLUENCE OF MICROWAVES AND SELECTED MANUFACTURING PARAMETERS ON APPLE CHIP QUALITY AND ANTIOXIDANT ACTIVITY

Apple chips belong to the group of low-processed food products and are an interesting alternative to currently popular snacks. The aim of the work was to estimate the influence of chosen technological parameters on quality and antioxidant properties of apple chips. Thickness of apple slices, drying temperature and initial microwave treatment were analyzed.
On the basis of experimental data, it was established that the drying temperature of 90C was optimal for obtaining products with advantageous sensory value. Apples before drying should be cut into slices 3.5 mm thick and immediately soaked in a solution containing saccharose, apple concentrate, citric acid and SO₂. It was shown that microwave pretreatment of apple slices (150–300 W, 5–10 min) shortened the drying time by about 25% and increased the antioxidant potential by about 30%.

PRACTICAL APPLICATIONS

Because of the increasing incidence of civilization diseases, worldwide interest in snack products that are low in calories and healthy is still growing. The optimum parameters of apple chip production (slice thickness and drying temperature) to obtain a product of high antioxidant potential are presented in this study. It is also shown that application of microwave pretreatment enabled us to shorten the process duration and to reduce the production costs while antioxidant activity remained at a relatively high level.     

翡翠的成分和结构特征及其与种或地的关系

详细研究了１８块样品的成分和结构特征,最后总结了研究样品的结构和成分与种或地的关系。所研究的悲翠样品主要由硬玉和绿辉石组成,其次还有少量的长石和不透明矿物。主要的结构类型有粒状变晶结构（粗粒状、中粒状、细粒状及微粒状）、等粒变晶结构、不等粒变晶结构、柱状变晶结构、纤维状变晶结构、碎斑结构、交代结构、糜棱结构及碎裂结构等。悲翠的矿物成分和结构征与其种或地存在着一定的对应关系：透明度高的油青种、冰种经     

主要食品对小麦籽粒品质的要求分析(1)

论述了面包、面条、馒头等主食对小麦籽粒品质的要求。通过品质分析认为制作面包的小麦籽粒为硬质，淀粉酶活性适中，有较高的容重和蛋白质含量；制作面条的小麦品种应为白粒，硬质，灰分含量低，α－淀粉酶活性小（降落数值＞300s)，蛋白质含量和湿面筋含量较高；而馒头与小麦籽粒的千粒重、灰分、蛋白质含量，沉淀值、湿面筋含量拉伸参数呈显著正相关。     

FLOW PARAMETERS OF SELECTED COMMERCIAL SEMI-LIQUID FOOD PRODUCTS2

The rheological characteristics of samples of commercial apple sauce, baby food (banana and peach), mustard and ketchup were evaluated by two successive shearing cycles in a coaxial viscosimeter. It was found that generally, both the Herschel-Bulkley and the modified Casson equations were equally good mathematical representatives of the experimental flow curves, especially after the sample has already been sheared once. The original Casson equation was generally a lesser appropriate model especially for the first flow curve. Time and shear effects on the flow curve features, and on the magnitude of the yield stress, were also studied. The results showed that although all the effects were roughly on the same order of magnitude, they varied considerably between the different types of products and within the same products of different manufacturers.     

发芽温度和时间对小麦麦芽质量的影响

对小麦不同的发芽温度即恒温发芽、降温发芽、升温发芽以及发芽时间进行了研究,并将其对小麦麦芽质量的影响进行了比较。     

RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS

The binding quality of the heat set gel increased when F-actin was present in an appropriate ratio to myosin A. It increased further when tropomyosin was added to the myosin A/F-actin model system. The water holding capacity was increased by tropomyosin only. Thus, the contribution of not only myosin A but also of native tropomyosin and actin should be controlled in sausage manufacture. The presence of 0.6 M NaCl or KCl in the sol was necessary to produce high binding quality and high water holding capacity of heated myosin B gels. NaCl is preferred because of the taste effect on the meat product. Heating temperature (65, 80, or 90°CC) affected the physical properties of heated myosin B gels. The water holding capacity and the maximum relaxation time decreased with increasing temperature. In the manufacture of meat products, the heating temperature should be selected in accordance with the desired properties in the finished product.     

SUSCEPTIBILITY TO AMYLOLYSIS OF GAMMA-IRRADIATED WHEAT

SUMMARY– Initial reducing sugars and diastatic activity, expressed as "maltose value," are increased in irradiated wheat and are functions of dose levels in the range 20—200 Krad. Both alpha-and beta-amylases retain their activities in irradiated wheat, but the sensitivities of starch to amylolysis are increased with radiation dose levels. Latent beta-amylase present in resting seeds, is also radioresistant. Susceptibility of starch to radiation treatment is more pronounced with moist than dry grain.     

FUZZY CLUSTERING MODELING AND EVALUATION OF SURFACE INTERACTIONS AND EMULSIONS OF SELECTED WHEAT PROTEIN COMBINED TO IOTA-CARRAGEENAN AND GUM ARABIC SOLUTIONS

Gums and proteins are valuable ingredients with a wide spectrum of applications. Surface properties (surface tension, interfacial tension, emulsion activity index [EAI] and emulsion stability index [ESI]) of 4% deamidated wheat protein (DWP) in a combination with iota-carrageenan (IC) (0.05, 0.1 and 0.5%) or gum arabic (GA) (0.5, 1 and 5%) were investigated. The results showed that the addition of IC to 4% DWP significantly increased the surface tension, interfacial tension, EAI and ESI, whereas the addition of GA to 4% DWP significantly increased the surface tension and decreased the interfacial tension and EAI (except at 5% of GA). In addition, a fuzzy-based clustering model was used to predict the surface properties of the DWP. The fuzzy model achieved accuracies of (97%, 90%, 97% and 75%) for predicting (EAI, ESI, surface tension and interfacial tension), respectively. This approach can be applied to predict many other parameters and properties in the food industry.

PRACTICAL APPLICATIONS

The surface properties (surface tension, interfacial tension, emulsion activity index and emulsion stability index) of wheat protein (DWP) in combination with iota-carrageenan or gum arabic were investigated. In addition, subtractive clustering-based fuzzy models for predicting the surface properties of DWP was constructed. This modeling can be used as an indicator of usefulness of fuzzy clustering in such a system which directly can be used as a tool by the food processors to produce a high quality beverage product.     

优质麦利用中的一些问题

简要介绍了不同品种、不同种植环境下的小麦搭配制粉对面粉品质的影响,借以指导小麦专用粉的生产。     

黑小麦的加工品质性状研究

采用国际(ICC、AACC)、国家(GB)标准分析方法，以高优503为对照，通过对黑小麦1号、2号、3号(编号)品种籽粒品质、蛋白质品质、磨粉品质、面团流变学特性等小麦品种品质及食品制作品质进行系统分析。认为：黑小麦制作的面包品质较好，也可用于制作面条，制作馒头品质较差，其蛋白质品质、粉质参数、拉伸参数、粘度参数均优于普通小麦，降落数值偏高。     

SELECTED DRYING CONDITIONS AND STORAGE PERIOD AND QUALITY OF WALNUT SELECTIONS

Walnut selections were hulled at harvest time, and 3 and 5 days after harvest to determine the effects of hulling time on postharvest quality. Walnuts removed from their hulls were stored shelled and unshelled under ambient conditions after being dried at selected conditions.
Among the tested hulling dates, the best results were obtained from the walnuts hulled at harvest time. At the end of the storage period, the least quality losses were determined in the walnuts dried in the sun. Generally, quality losses in the shelled walnuts were greater than quality losses in the unshelled walnuts. According to the research results, walnuts removed from their hulls and dried under sun can be stored under ambient conditions (21 ± 1C and 50–65 RH) and retain acceptable quality for 12 months.