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Osmotic dehydration (OD) is one of the conventional methods to increase the shelf-life of vegetables and fruits. However, the operating conditions can adversely affect the organoleptic and nutritional quality of fresh products due to the high sugar uptake during processing and the loss of water-soluble constituents to the osmotic medium. The application of edible films has attracted interest due to their ability to reduce the entry of solutes and simultaneously increase the removal of water during OD treatments. Microwave (MW) is one of the most effective emerging technologies to accelerate dehydration processes in vegetable matrices. This aspect is particularly relevant in strawberries, given its high content in bioactive and nutritional compounds. Thus, the aim of this paper was to assess the influence of edible film application (alginate–lactate) in strawberry slabs during combined OD-microwaves dehydration processes. Samples of 1?cm thickness were treated with sucrose solution (60°Bx, 40?°C, 4?h) and then were dehydrated in a microwave oven (1.2?W/g). The application of alginate–lactate edible films resulted in similar weight and water losses but lower solids gain compared to uncoated samples during OD treatment. OD pre-treated MW-dried strawberry slabs with moisture contents up to 0.15?kg dry basis were obtained after 100?min of MW drying. Besides, the effective diffusional coefficient (De) was estimated for MW drying process, values ranged from 4.5 to 8.8 10?10 m2/s when shrinkage effect was considered, and from 1.1 to 2.3 10?9 m2/s for constant thickness assumption. 相似文献
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Desigaux L Belkacem MB Richard P Cellier J Léone P Cario L Leroux F Taviot-Guého C Pitard B 《Nano letters》2006,6(2):199-204
The purpose of this study was to control the fabrication of new labile supramolecular assemblies by formulating associations of DNA molecules with inorganic layered double hydroxides (LDHs). The results show that LDH/DNA hybrids synthesized by a coprecipitation route involving the in situ formation of LDHs around DNA molecules acting as templates were characterized by a lamellar organization, with DNA molecules sandwiched between hydroxide layers, exhibiting a regular spacing of 1.96 nm. Our results indicate that labile complexes resulting from the association of nucleic acids and inorganic materials can be obtained not only by anion exchange but also by a direct self-assembly route. 相似文献
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Edgar Mario Sotera Anabel Rodriguez Juliana Gamboa-Santos Laura A. Campañone 《International Journal of Food Science & Technology》2021,56(10):4995-5006
The aim of this work was to evaluate the behaviour of two edible films (sodium alginate and low-methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup and maltodextrin; concentrations: 40 °Brix and 60 °Brix; temperature 40 °C and processing times: 0.5, 1 and 2 h). From the experimental water loss and solid uptake kinetics, effective diffusion coefficients and the dehydration performance ratio were obtained. The microstructural characteristics of the osmodehydrated films were also analysed using pear as a food matrix. The results showed that films osmodehydrated with maltodextrin and glucose syrup solutions presented higher dehydration performance ratio values than those osmodehydrated with sucrose. A reduction in the thicknesses of edible coatings was observed. The best formulation was sodium alginate 2% and calcium lactate 5% according to the microstructural analysis and structural integrity for at least up to 16 h of osmotic dehydration. 相似文献
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Nathalie Gnanou Besse Alexandra Cauquil Marie-Léone Vignaud Léna Barre Véronique Deperrois Elodie Voitoux Marie-Bernadette Obabaka Bertrand Lombard 《Food Analytical Methods》2008,1(1):36-42
The control of pathogenic bacteria present in foods, as well as scientific data concerning their behavior, are closely linked
to analytical methods used and the way they are implemented. To assess the capacity of the laboratories to conduct correctly
microbiological analyses, national and international proficiency testing schemes are organized. To set up these inter-laboratory
studies (ILS), it is necessary to prepare artificially contaminated samples, which contamination level is sufficiently stable
regarding their transportation conditions to the participating laboratories. In this context, we tested several procedures
to maintain the concentration of Listeria monocytogenes and coagulase-positive staphylococci in milk samples: freezing temperature and addition of bacteriostatic agents at refrigeration
temperatures, such as nystatin, boric acid, sodium azide, the lactoperoxidase system, or a boric acid mixture. Through this
study we selected preservation procedures, which could be used to stabilize the contamination level of artificially contaminated
milk samples during transportation without preventing the growth of the target bacteria during the analysis and after the
initial dilution step. Boric acid mixture and boric acid were found to be effective in stabilizing the contamination level
of Staphylococcus aureus in milk samples, whereas freezing, a boric acid mixture, and boric acid were suitable for milk samples containing L. monocytogenes, depending on the samples’ contamination rate.
An erratum to this article can be found at 相似文献
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Laura Analía Campa?one Carlos A. Paola Rodolfo H. Mascheroni 《Food and Bioprocess Technology》2012,5(2):738-749
This paper describes the development of a simulation model for heating of foods in microwave ovens and its uses to optimize
food heating strategies. The solution of the coupled energy and mass microscopic balances considers the electromagnetic energy
absorption as well as temperature-dependent thermal, transport, and dielectric properties. The microscopic balances are highly
nonlinear coupled differential equations, which were solved using finite element software (Comsol Multiphysics). Maxwell equations
were employed in order to describe the interaction between electromagnetic radiation and food. The mathematical model allowed
the evaluation of the effect of product size and composition in the temperature profiles that developed inside the food that
was radiated either on one or both sides. In order to improve the nonuniform temperature profiles that occurred within foods
under continuous operation, different operation schemes were evaluated: intermittent cycles, joint action of microwaves with
air impingement, and the effect of interference of electromagnetic waves. 相似文献