Reduction of acrylamide by taurine in aqueous and potato chip model systems

Acrylamide in foods is mainly produced by Maillard reaction. Taurine can participate in the reaction, which has led us to investigate the possibility of reducing acrylamide formation by use of taurine. In an aqueous system, the lower the pH of the solution the greater the inhibition of acrylamide formation within a pH range of 5.0–8.0 was found, and the inhibition of acrylamide formation by taurine was dose-dependent. In a fried potato chip model, prior to frying at 170 °C for 3 min, the potato slices soaked in 0.l% to 2% taurine solution for 30 min showed significant reductions of acrylamide formation; however, these reductions were not dose-dependent. Also, the soaking treatments for 15–60 min significantly reduced acrylamide formation, but the inhibitory effects were not time-dependent. Thus, taurine, when used in a narrow range of reasonably low levels, is a candidate to inhibit acrylamide formation during frying process.     

Accuracy test of sensitivity analysis in the semi-analytic method with respect to configuration variables

Configuration optimization is a structural optimization method where the geometrical shape of the structures can be changed during the optimization process. Sensitivity informations are required in the general optimization and quite costly. Especially, they are extemely expensive in the structural optimization where the finite element analysis is utilized. Since the nodal coordinates are regarded as design variables in the configuration optimization, the sensitivities according to the nodal coordinates must be calculated. The characteristics of the configuration optimization is that the transformation matrix in the finite element analysis is a function of design variables. Thus the sensitivity calculation in the configuration optimization is even more complicated. For the efficient sensitivity calculations, various methods have been proposed. They are the analytic method (AM), overall finite difference method (OFD), and semi-analytic method (SM). The semi-analytic method consists of the forward and central difference approximation. This study has been conducted to choose an appropriate method by comparison based on the mathematical and numerical aspects. Some standard structural problems are selected for the evaluations.     

An investigation of transition boiling mechanisms of subcooled water under forced convective conditions

A mechanistic model for forced convective transition boiling has been developed to investigate transition boiling mechanisms and to predict transition boiling heat flux realistically. This model is based on a postulated multi-stage boiling process occurring during the passage time of the elongated vapor blanket specified at a critical heat flux (CHF) condition. Between the departure from nucleate boiling (DNB) and the departure from film boiling (DFB) points, the boiling heat transfer is established through three boiling stages, namely, the macrolayer evaporation and dryout governed by nucleate boiling in a thin liquid film and the unstable film boiling characterized by the frequent touches of the interface and the heated wall. The total heat transfer rates after the DNB is weighted by the time fractions of each stage, which are defined as the ratio of each stage duration to the vapor blanket passage time. The model predictions are compared with some available experimental transition boiling data. The parametric effects of pressure, mass flux, inlet subcooling on the transition boiling heat transfer are also investigated. From these comparisons, it can be seen that this model can identify the crucial mechanisms of forced convective transition boiling, and that the transition boiling heat fluxes including the maximum heat flux and the minimum film boiling heat flux are well predicted at low qualities/high pressures near 10 bar. In future, this model will be improved in the unstable film boiling stage and generalized for high quality and low pressure situations.     

Effects of cosolvents on the decaffeination of green tea by supercritical carbon dioxide

Due to the adverse effects of the caffeine in a variety of plant products, many methods have been explored for decaffeination, in efforts to remove or reduce the caffeine contained in plant materials. In this study, in order to remove caffeine from green tea (Camellia sinensis) leaves, we have employed supercritical carbon dioxide (SC–CO₂), which is known to be an ideal solvent, coupled with a cosolvent, such as ethanol or water. By varying the extraction conditions, changes not only in the amount of caffeine, but also in the quantities of the principal bioactive components of green tea, including catechins, such as epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG) and epicatechin (EC), were determined. The extraction conditions, including temperature, pressure and the cosolvent used, were determined to affect the efficacy of caffeine and catechin extraction. In particular, the type and concentration of a cosolvent used constituted critical factors for the caffeine removal, combined with minimal loss of catechins, especially EGCG. When the dry green tea leaves were extracted with SC–CO₂ modified with 95% (v/v) ethanol at 7.0 g per 100 g of CO₂ at 300 bar and 70 °C for 120 min, the caffeine content in the decaffeinated green tea leaves was reduced to 2.6% of the initial content. However, after the SC–CO₂ extraction, a substantial loss of EGCG, as much as 37.8% of original content, proved unavoidable.     

Protective effects of chebulic acid from Terminalia chebula Retz. against t-BHP-induced oxidative stress by modulations of Nrf2 and its related enzymes in HepG2 cells

Food Science and Biotechnology - Although chebulic acid isolated from Terminalia chebular has diverse biological effects, its effects on the expression of nuclear factor erythroid 2-related factor...     

Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea

Food Science and Biotechnology - Polycyclic aromatic hydrocarbons (PAHs) constitute carcinogens. In this study, the risk of PAHs being consumed through meat and edible oils was assessed using a...     

Macrophage stimulating polysaccharide purified from peels of grape (Vitis labrusca)

To characterize the macrophage stimulating polysaccharide in grape (Vitis labrusca) peels, the active crude polysaccharide (VL-3) has been fractionated from the hot-water extract of grape peels. A macrophage stimulating polysaccharide-rich fraction (VL-3IIb-1-1) was purified from VL-3 by 3 successive column chromatographies on DEAE-Sepharose CL-6B, Sepharose CL-6B, and Sephacryl S-300. VL-3IIb-1-1 was eluted as a single peak on high performance liquid chromatography (HPLC) and its molecular weight was estimated to be 194 kDa. VL-3IIb-1-1 consisted mainly of Ara and Gal in addition to uronic acid (GalA+GlcA) (molar ratio 1.00:0.81:0.72). Methylation analysis indicated that VL-3IIb-1-1 consisted mainly of terminal Araf, 4- or 5-linked Ara, 2,4-branched Rha, 6- or 3,4- or 3,6-branched Gal, and 3,4,6-branched Glc. Single radial gel diffusion also indicated that VL-3IIb-1-1 showed an intermediate reactivity with β-glucosyl-Yariv antigen. In addition, oral administration of VL-3IIb enhanced the stimulatory responses of macrophage stimulating activity ex vivo. Therefore, VL-3IIb-1-1 purified from grape peels is suggested to be pectic polysaccharide with arabino-3,6-galactan, and it is assumed that VL-3IIb-1-1 plays an important role for expression of its activity.     

Immunostimulation activity of a polysaccharide from fermented ginseng with Hericium erinaceum mycelia in solid-state culture

Food Science and Biotechnology - Korean fresh ginseng was cultured with Hericium erinaceum mycelia (HE) in solid-state culture (SSC) to enhance the immunomodulation activity. Hot-water extracts...     

Effects of Cu/Al intermetallic compound (IMC) on copper wire and aluminum pad bondability

Copper wire bonding is an alternative interconnection technology that serves as a viable, and cost saving alternative to gold wire bonding. Its excellent mechanical and electrical characteristics attract the high-speed, power management devices and fine-pitch applications. Copper wire bonding can be a potentially alternative interconnection technology along with flip chip interconnection. However, the growth of Cu/Al intermetallic compound (IMC) at the copper wire and aluminum interface can induce a mechanical failure and increase a potential contact resistance. In this study, the copper wire bonded chip samples were annealed at the temperature range from 150/spl deg/C to 300/spl deg/C for 2 to 250 h, respectively. The formation of Cu/Al IMC was observed and the activation energy of Cu/Al IMC growth was obtained from an Arrhenius plot (ln (growth rate) versus 1/T). The obtained activation energy was 26Kcal/mol and the behavior of IMC growth was very sensitive to the annealing temperature. To investigate the effects of IMC formation on the copper wire bondability on Al pad, ball shear tests were performed on annealed samples. For as-bonded samples, ball shear strength ranged from 240-260gf, and ball shear strength changed as a function of annealing times. For annealed samples, fracture mode changed from adhesive failure at Cu/Al interface to IMC layer or Cu wire itself. The IMC growth and the diffusion rate of aluminum and copper were closely related to failure mode changes. Micro-XRD was performed on fractured pads and balls to identify the phases of IMC and their effects on the ball bonding strength. From XRD results, it was confirmed that the major IMC was /spl gamma/-Cu/sub 9/Al/sub 4/ and it provided a strong bondability.