Effect of protein on sorption characteristics of delactosed permeate

The effects of whey protein isolate (WPI) were investigated on the characteristics of delactosed permeate (DLP) (moisture adsorption/desorption kinetics and glass transition temperature (T_g)) that reflect on the drying ability and shelf stability. The Peleg model showed a good fit to the moisture adsorption/desorption data for the DLP-protein samples. An increase in the protein concentration resulted in a decrease in the initial adsorption rate and adsorption capacity. However, its effect on extent of desorption in DLP-protein mixtures was not significant. T_g increased with an increase in protein concentration. Significant relationships were observed between the Peleg constants for adsorption/desorption kinetics and T_g for the DLP-protein mixtures.     

The effect of delactosed whey permeate on phytochemical content of canned tomatoes

The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical components of canned Irish plum tomatoes were investigated. Tomatoes were sterilised for 5 min (F₀) at 120 °C and stored for 6 months. The DWP treatment retained significantly (p < 0.05) higher levels of ascorbic acid and lycopene of tomatoes. The antioxidant activity of DWP treated tomatoes was higher (7%) than the control at the end of storage. The firmness in DWP-treated fruits was around 40% higher than that in control. All the parameters decreased significantly (p < 0.05) during storage except lycopene and total phenols. Lycopene content showed no significant change and total phenols increased during storage. The changes in ascorbic acid, antioxidant activity and texture were fitted well to Weibull kinetic models with high coefficients of determination (R²) and low RMSE (root mean sum of squared error). The results clearly indicate that DWP enhanced the retention of antioxidant compounds in tomatoes during storage.     

The impact of delactosed whey permeate treatment on shelf‐life and antioxidant contents of strawberries

The aim of this study was to investigate the effect of delactosed whey permeate (DWP) treatment on antioxidant and physicochemical properties of strawberries. Fresh strawberries treated with 3% DWP were analysed for different quality, nutritional and microbiological markers during 10 days of storage at 5 °C. The results showed that DWP treatment significantly reduced incidences of decay (70%) and numbers of total aerobic counts (～1.4 Log₁₀ CFU g^?1) and yeast and moulds (～1.8 Log₁₀ CFU g^?1). DWP treatment also inhibited the loss of firmness (15%) and maintained significantly (P ≤ 0.05) higher levels of vitamin C, total phenols and antioxidant activity of strawberries. Sensory scores confirmed that the DWP‐treated strawberries retained a good appearance and overall quality. The aroma and colour attributes were not reduced during storage. These results suggest that DWP treatment has potential to extend the shelf‐life and maintain the quality of strawberries during storage.     

Effect of moisture sorption state on transverse dimensional changes in wood

The purpose of the study was to understand the transverse dimensional changes and corresponding anisotropicity in wood during different states of moisture sorption. Oven dried samples of Erythrina variegata, Lannea coromandelica, Gmelina arborea and Albizia chinensis were adsorbed and subsequently desorbed at constant temperature (35°C). Tangential and radial dimensional changes (swelling) were analysed with respect to relative humidity and moisture content during both the states of sorption. Dimensions in tangential direction were found to change at a relatively greater rate than in radial direction at high humidities. It was observed that transverse dimensions were more during desorption compared to adsorption at a given equilibrium moisture content. This confirms presence a second order effect of moisture sorption on dimensional movement. This effect was found to be more prominent in tangential direction compared to radial direction resulting in higher coefficient of anisotropy ( _T / _R ratio) during desorption. The magnitude of this phenomenon was found to vary from species to species.

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Einfluß der Feuchteaufnahme auf die transversale Dimensionsänderung in Holz

Zusammenfassung Ziel der Arbeit war es, die transversale Dimensionsänderung und die entsprechenden anisotropen Verhältnisse in Holz während unterschiedlicher Grade der Feuchteaufnahme zu untersuchen. Ofengetrocknete Proben von Erythrina variegata, Lannea coromandelica, Gmelina arborea und Albizia chinensis wurden bei konstanter Temperatur (35°C) einer Sorption und anschließender Desorption unterworfen. Tangentiale und radiale Dimensionsänderungen wurden analysiert im Hinblick auf die relative Feuchte und den Wassergehalt in beiden Zuständen. Bei hohen Feuchten änderten sich die tangentialen Dimensionen schneller als in radialer Richtung. Bei einer gegebenen Gleichgewichtsfeuchte war die transversale Dimensionsänderung stärker während der Desorption als während der Sorption. Dies bestätigt einen Effekt zweiter Ordnung für den Einfluss der Feuchteaufnahme auf die Dimensionsänderung. Dieser Effekt war in tangentialer Richtung vorherrschender im Vergleich zur radialen Richtung, woraus sich ein höherer Grad an Anisotropie ( _T / _R -Verhältnis) während der Desorption ergibt. Die Größe dieses Effekts variiert je nach Holzart.

     

孔隙结构和脂肪含量对饼干水分吸附特性的影响

采用动态水分吸附法研究不同孔隙率和脂肪含量的发酵饼干在25℃下的水分吸附动力学特性,基于GAB模型和无限大平板模型确定其等温吸湿曲线和有效水分扩散系数。结果表明:孔隙率对饼干平衡水分含量几乎没有影响,而随着脂肪含量的增加,饼干的平衡水分含量逐渐下降。GAB模型能成功拟合饼干的等温吸湿数据。饼干的有效水分扩散系数随含水量变化先增大而后逐渐减小,有效水分扩散系数在水分含量为10 g/100 g(干基)左右时达到最大值。初始孔隙率87%、76%和68%的最大有效水分扩散系数分别为7.8×10-10m2/s、5.6×10-10和3.4×10-10m2/s,这与水分扩散机理从以气态传输为主向以液态传输为主的转变有关。增加脂肪含量会显著降低水分扩散系数,有效水分扩散系数从最大值5.6×10-10m2/s下降到2.3×10-10m2/s。     

Effect of drying method on the moisture sorption isotherms for Inonotus obliquus mushroom

Moisture sorption isotherms of Inonotus obliquus mushroom were studied over a selected temperature range (20-50 °C). Sigmoid sorption isotherms were observed for these samples. The sorption data were analyzed using various conventional models. The Oswin model was found to be the best model for predicting the equilibrium moisture content of mushroom in the range of water activity 0.08-0.96. The monolayer moisture content decreased as temperature increased and was affected by the drying method used. The net isosteric heat of sorption was determined using the Clausius-Clapeyron equation and the value decreased with increase in moisture content of mushroom.     

Effect of temperature and initial moisture content on sorption isotherms of banana dried by tunnel drier

Sorption isotherms of intermediate moisture content (IMC) products are essential to predict shelf-life of packaged moisture-sensitive product by modelling moisture uptake during storage and distribution. The effect of temperature and initial moisture content (MC) of IMC banana on the relationship between MC and water activity were investigated. Raw bananas were dried in a tunnel dryer at 2% relative humidity (RH), 70 °C, and a 3.2 ± 0.2 m s^–1 air velocity. Drying procedure was carried out a number of times until various IMC levels were obtained (5%, 14%, 22% and 33% db for banana). Sorption isotherms of bananas were determined at 10, 20, 30 and 40 °C. The initial MC of IMC banana had no significant effect on the relationship between MC and water activity according to statistical analysis. All the sorption curves were found to be Type II. BET, GAB, modified GAB, Oswin, Halsey and modified Freundlich models were fitted to the data and it was found that the best results were obtained with a modified Freundlich equation. A secondary modified Freundlich model was built accounting for the effect of a _w and temperature on the sample MC.     

Modelling moisture sorption isotherms for maize flour

The sorption isotherm of food material is pertinent in the processing and storage of food products. Adsorption and desorption isotherms for maize flour were investigated using the static gravimetric method over the range of temperature (27–40 °C) and water activity (a_w) (0.10–0.80) commonly experienced in the tropical environment. The experimental data were compared with five widely recommended models in the literature for food sorption isotherms (GAB, modified GAB (MGAB), modified Oswin (MOE), modified Henderson (MHDE), and modified Chung–Pfost (MCE)). The GAB, MGAB, and MOE models were found to be acceptable in predicting the moisture sorption isotherms for maize flour. Overall, the MGAB appears to be most suitable for fitting the adsorption and desorption moisture isotherms data for the maize flour.     

Chemical composition and nutritive value of spray dried permeate powder

Reconstituted skimmed milk (10% TS) was ultrafiltered, and the permeate was concentrated threefold by reverse osmosis and then spray dried at different temperatures (145–195° C). The drying conditions had no effect on the moisture content or the major constituents of permeate powder. The powder was mainly lactose (85%) with 6.35460% ash. A small percentage of the lactose in the permeate powder was present as a-lactose. Sodium, potassium and citrate were present in high concentrations nearly equivalent to their average percentage in skimmed milk. The calcium, magnesium and inorganic phosphorus contents of permeate powder were also determined. The thiamine, riboflavin and niacin contents of permeate powder averaged 0.445, 0.947 and 0.729 mg/100 g respectively. The drying temperatures had no effect on the vitamin contents of the powder. The permeate powder had average Fe, Zn, Mn and Cu contents of 94.7, 21.1, 3.1 and 9.5 Fg/100 g respectively.     

基于不同数学模型的魔芋水分吸湿等温线模拟

根据吸附原理,采用静态调整环境湿度法,测定了魔芋在20、30、40℃3个温度下,0%~98%水活度范围内的平衡含水率,绘出魔芋的吸湿等温线。结果显示,魔芋的吸湿等温线属于II型等温线;在一定的水活度下随着温度的升高魔芋的吸附能力下降。并以平均相对误差和决定系数为评价指标,用八种数学模型对实验数据进行拟合,结果表明Peleg模型对魔芋的吸湿等温线拟合效果最好。     

Developments in glass transition determination in foods using moisture sorption isotherms

The food polymer science (FPS) approach has been effectively used to investigate the physical stability of amorphous food materials. The glass transition, a key FPS parameter, has traditionally been determined using thermal techniques that scan temperature while holding the plasticizer (moisture) content constant. Moisture sorption isotherms provide information about the physical properties of food as the plasticizer level is adjusted and temperature is held constant. New automatic isotherm generators can be used to produce high resolution, dynamic isotherms much faster than traditional static methods. Dynamic isotherms for a small selection of amorphous materials have been investigated and shown to experience distinct inflection points in the water activity region where the glass transition temperature is close to the experimental temperature. Several studies on amorphous spray dried milk powder and amorphous polydextrose indicate very good agreement between glass transitions determined using thermal techniques and dynamic isotherm methods. This agreement suggests that dynamic isotherms are a viable alternative to traditional thermal methods for investigating glass transitions of amorphous foods.     

Equilibrium moisture content and heat of sorption of Gelidium sesquipedale

Moisture equilibrium data for adsorption and desorption of water from Gelidium sesquipedale were investigated at temperatures in the range of 30-50°C and water activity ranging from 0.05 to 0.9. The experimental procedure used was based on the gravimetric static method. The sorption curves of Gelidium sesquipedale decreased with increase in temperature at constant relative humidity. The hysteresis effect was observed. The experimental data of sorption were described by six models. The GAB and modified BET models were found to be the most suitable for describing the sorption curves. The isosteric heats of desorption and adsorption of water were determined from the equilibrium data at different temperatures.     

Oxidative stability of snack and cereal products in relation to moisture sorption

A collection of snack and cereal products including peanuts, pork scratchings, a mixture of rolled oat and wheat from muesli and oatmeal have been characterized in terms of the relationship between storage humidity and stability against lipid oxidation. The products were stored above various saturated salt solutions in an atmosphere corresponding to ambient air. The development of free radicals, hexanal and water content was monitored during the storage. For oatmeal, muesli-mixture and pork scratchings an optimal humidity existed at which the oxidation rate constant was minimal. Furthermore, the humidity was concluded to be an important packaging parameter for oatmeal and muesli as a large difference between minimal and maximal oxidation rate constant was observed. The optimal humidity with respect to oxidative stability did not coincide with the BET-monolayer value. The radical content was very dependent of the relative humidity as an increased humidity resulted in decreased radical content.     

Effect of moisture in total mixed rations on feed consumption and milk production and composition in Holstein cows

The DM levels in total mixed rations were maintained at 62.7, 52.8, and 45.8% by incorporating 38% of the DM from alfalfa silages of twi different DM contents into the ration to determine the effect on milk production and composition when fed to lactating Holstein cows. The alfalfa silages were stored at approximately 25 and 50% DM and harvested from the same field on consecutive days either direct-cut and bagged or wilted overnight before bagging. Silages were used (minimum of 8.5 kg of Dm/d) in a total mixed ration formulated to be isonitrogenous (using cottonseed meal) and isocaloric and fed to 144 lactating cows randomly allotted into three equal groups based on days in milk (initially 33 d), lactation number, and pretrial 3.5% FCM production. Yields of 3.5% FCM were 35.3, 35.7 and 35.4 kg, respectively, for the dry, intermediate, and wet rations and were not significantly different. Consumption of DM tended to decline as DM content of the ration decreased, but the decrease was not significant. Results showed that total mixed ration moisture levels evaluated in this trial had no significant effects on consumption of DM of isonitrogenous rations or milk yield and composition.     

Equilibrium moisture content and sorption isosteric heats of five wheat varieties in China

The moisture sorption isotherm data of five Chinese wheat varieties were investigated via the gravimetric static method at five different temperatures (10, 20, 25, 30, and 35 °C) and relative humidity ranging from 11.3 to 96.0%. The sorption data of wheat decreased with an increase in temperature at a constant relative humidity (r.h.). The hysteresis effect was observed between adsorption and desorption isotherms. The width and span of the hysteresis loop decreased with increased temperature, but was not influenced by the hardness of wheat varieties. Six models, namely the Chen-Clayton (CCE), Modified BET (BET), Modified-Chung-Pfost (MCPE), Modified-Henderson (MHE), Modified-Oswin (MOE) and Strohman-Yoerger (SYE), were employed to describe the experimental data. The BET, MCPE and MOE models were selected to best describe the sorption isotherms of wheat in the ranges of 11.3-49.9, 11.3-96.0 and 11.3-96.0% r.h., respectively. The hygroscopic property difference between hard wheat (cv. ‘Longyuan’ and ‘Nanduan’) and soft wheat (cv. ‘Zhaozhuang’ and ‘Lumai’) was very small. The sorption isosteric heat of wheat decreased with an increase in moisture content until the dry bulb moisture content (m.c.) of 20% was reached, and then decreased smoothly with increasing moisture content. A big difference was found between adsorption and desorption isosteric heats of wheat below 20% m.c., but the sorption isosteric heat difference between hard and soft wheat isotherms was small.     

保润剂对卷烟保润性能的影响

选取单体保润剂以及复配样品进行保润性能试验,并对添加保润剂卷烟进行感官舒适度评价以验证其在卷烟中的应用效果.实验结果表明:单体保润剂蜂蜜保润性能优于其他单体,复配保润剂蜂蜜-丙二醇保润效果优于其他复配样;添加单体保润剂蜂蜜以及复配保剂蜂蜜-丙二醇卷烟感官舒适度较好,主要表现为刺激性以及干燥感减轻,余味明显改善.