Impacts of the Particle Sizes and Levels of Inclusions of Cherry Pomace on the Physical and Structural Properties of Direct Expanded Corn Starch

An effort was made to understand the impacts of dried cherry pomace (by-product of cherry juice processing) inclusion into corn starch extrudates on their direct expansion characteristics. The effect of pomace particle sizes (whole unfractionated (<125 to >500 μm), <125, 125–250, 250–500, and >500 μm) and levels of pomace inclusion (0, 5. and 15% (w/w)) were specifically investigated. Feed moisture content of 15.5 ± 0.5% (w.b.) and the extruder barrel temperature of 140 °C were kept constant with varying extruder screw speed (150, 200, and 250 rpm). The radial expansion ratio (ER) increased with 5% pomace level of inclusion compared with control but decreased significantly (p < 0.05) at 15% inclusion. Particle sizes significantly affected ER (p < 0.05) with smaller particle sizes resulting in increased ER at all levels of pomace. Adding cherry pomace significantly decreased water absorption index (WAI) and water solubility index (WSI) with smaller particles leading to higher WSI. Extrusion process did not reduce the total phenolic content (gallic acid equivalents). Inclusion of the smallest particle size (<125 μm) cherry pomace at 5% level of inclusion yielded extrudates with the highest expansion ratio among all treatments, including the control. The scanning electron images suggested improvements in the extrudate surface and the internal cell structures. The results indicated the presence of active interactions between the cherry pomace and starch during the expansion process which is not present as an inert material.     

Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky

The objective of this study was to investigate the influence of temperature (50, 60, and 70 degrees C) and moisture content (18, 21, and 24%) on the quality ofjerky products from ostrich meat. The jerky products were evaluated by physicochemical and sensory methods. The tensile strength of the samples prepared to 24% w.b. moisture content at 50 degrees C was lowest (p < 0.05; 124 N) while those prepared under other conditions were in the range of 208-268 N (p > 0.05). The water activity of the jerky products was 0.51-0.72, and significant influence of drying temperature on protein solubility was also observed, but the samples dried at the same temperature had similar levels of soluble protein (p > 0.05) regardless of moisture content of samples. The pH of the samples dried at 50 degrees C and 60 degrees C showed little change in different moisture content, but samples dried at 70 degrees C tended to affect the pH by moisture content. Hunter a-values showed a predominantly increasing trend in all moisture levels as the heating temperature increased. The jerky product prepared to 24% w.b. moisture content at 60 degrees C showed the best sensory overall acceptability.     

简述中水过滤非织造布的性能和应用

分析了在城市污水处理的过滤环节中起相似作用的机织布和非织造布两种过滤材料的各自特点,通过比较指出了机织过滤材料的几点不足。根据非织造布在污水过滤中显示的优良特性,探讨了由不同加工方法生产的新型非织造过滤材料的特点和用途。     

桉木RDH硫酸盐法制浆性能的研究

研究了桉木RDH（快速置换加热）硫酸盐浆的制浆性能，对桉木RDH硫酸盐法制浆时，用碱量、H－因子、白液的硫化度以及在温黑液预处理段温黑液的活性碱浓度和硫化度等蒸煮条件，对最终制浆结果的影响进行了研究。结果表明：与常规硫酸盐法制浆相比，RDH硫酸盐法制浆时的用碱量相对较高（常规KP法和RDH法的用碱量分别为14％和15％，Na2O计），但RDH纸浆的硬度较低（分别为17．0和11．7）；在纸浆达到相似或较低硬度的情况下，RDH法制浆可以缩短蒸煮时间，或在相同的H－因子下，降低纸浆的卡伯值；在一定的范围内提高白液蒸煮段白液的硫化度，可以降低RDH纸浆的卡伯值或提高纸浆的得率，在温黑液预处理段，温黑液的活性碱浓度和硫化度会对RDH纸浆的最终结果产生较大的影响，对纸浆物理性能的分析结果表明，RDH纸浆在低卡伯值条件下也具有较高的强度性能，但与常规硫酸盐浆相比，RDH纸浆的撕裂强度相对较高耐抗张强度相对较低。     

Sedimentary records of DDT and HCH in the Pearl River Delta,South China

Tropical regions in developing countries are thought to be significant sources of organochlorine pesticides in the global context, owing to high rate of use and only a recent production ban or restriction on application of these pesticides. In the present paper, DDT and HCH in eight 210Pb-dated sedimentary cores from the Pearl River Delta, South China, were analyzed in order to reconstruct the time trends of these persistent organic pollutants in this tropical region. The sedimentary inventories of sigmaDDT and sigmaHCH through the cores ranged from 36.6 to 1109.5 ng/cm2 and from 11.2 to 226.3 ng/cm2, respectively, and their spatial distribution implies that the water flows from the Humen, Jiaomen, Hongqili, and Hengmen outlets rather than the Xijiang flow from Modaomen outlet, supplied the major historical input of DDT to the estuary. Although a production ban of technical HCH and DDT was imposed in China in 1983, their sedimentary fluxes display increasing trends or strong rebounds in the 1990s as recorded in the core profiles, characteristic of the increasing ratios of (DDE + DDD)/DDT and DDE/DDT. It is suggested that an enhanced land soil runoff in the process of large-scale land transform, as well as a higher river water flow in early 1990s, had mobilized these pesticides from soil to the sedimentary system in the region.     

Anti-diabetic potential of a Sasa quelpaertensis Nakai extract in L6 skeletal muscle cells

The anti-diabetic potential of a Sasa quelpaertensis Nakai extract (SQE) in L6 muscle cells was evaluated. The SQE stimulated glucose uptake via the AMP-activated protein kinase-activating pathway, but not via the insulinstimulating pathway. The SQE increased the expression of fatty acid translocase and peroxisome proliferator-activated receptor γ, and induced phosphorylation of acetyl-CoA carboxylase. The SQE attenuated oleic acid-induced intracellular triglyceride contents by decreasing the expression of sterol regulatory element-binding protein-1c and fatty acid synthase. These results indicate that the SQE probably has an anti-diabetic potential by enhancing glucose uptake and reducing triglyceride content in L6 skeletal muscle cells.     

锦纶用阻燃剂的合成及应用

以多聚磷酸、环氧氯丙烷和硫脲为原料,合成了一种含硫阻燃剂,并将其用于锦纶织物的阻燃整理..通过红外光谱分析(FT-IR)、核磁共振分析(醒K)、热性能分析(TG-DTA)和烟密度测试(DS),表征了该阻燃剂的结构和性能;探讨了阻燃剂和交联剂用量、倍烘温度和时问对锦纶织物阻燃性能的影响。试验结果表明,当阻燃剂质量浓度为200 g/L,交联剂质量浓度为40 g/L,焙烘温度为150°C,焙烘时间为3min时,整理锦纶织物的极限氧指数为34.1%,损毁炭长为5.7cm;水洗10次后,织物的极限氧指数为28.5%,损毁炭长为7.7cm。     

Advanced applications of chemo-responsive dyes based odor imaging technology for fast sensing food quality and safety: A review

Public attention to foodquality and safety has been increased significantly. Therefore, appropriate analytical tools are needed to analyze and sense the food quality and safety. Volatile organic compounds (VOCs) are important indicators for the quality and safety of food products. Odor imaging technology based on chemo-responsive dyes is one of the most promising methods for analysis of food products. This article reviews the sensing and imaging fundamentals of odor imaging technology based on chemo-responsive dyes. The aim is to give detailed outlines about the theory and principles of using odor imaging technology for VOCs detection, and to focus primarily on its applications in the field of quality and safety evaluation of food products, as well as its future applicability in modern food industries and research. The literatures presented in this review clearly demonstrated that imaging technology based on chemo-responsive dyes has the exciting effect to inspect such as quality assessment of cereal , wine and vinegar flavored foods , poultry meat, aquatic products, fruits and vegetables, and tea. It has the potential for the rapid, reliable, and inline assessment of food safety and quality by providing odor-image-basedmonitoring tool. Practical Application : The literatures presented in this review clearly demonstrated that imaging technology based on chemo-responsive dyes has the exciting effect to inspect such as quality assessment of cereal , wine and vinegar flavored foods, poultry meat, aquatic products, fruits and vegetables, and tea.     

Comparative studies on major nutritional components of black waxy rice with giant embryos and its rice bran

The concentration of nutrients in brown rice is mainly associated with embryo size. Various beneficial components have been purified from rice bran. Recently developed black waxy rice with a giant embryo (‘Milyang 263’, BGE), which is the ge ^t mutant of the GE gene, was selected and analyzed to produce high quality nutritional components. γ-Aminobutyric acid (GABA) content in BGE rice bran, one of the most important nutritional compounds in rice, showed a 10.6-fold increase (2.66±0.48 mg/g) compared to that of BGE brown rice (0.25±0.01 mg/g). In addition, brown rice and BGE rice bran showed enriched amylopectin (94.5±0.5 and 97.0±0.0%) and bioactive anthocyanin [Cy-3-G: 75.15±4.18 (brown rice), 82.97±0.81 (rice bran) and Pn-3-G: 1.52±0.50 (brown rice), 4.33±0.20 (rice bran); mg/100 g] contents. These results suggest that BGE rice bran can be used as an excellent raw material to efficiently produce high quality essential amino acids, cyanidin-3 glycoside-enriched anthocyanins, and GABA.