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排序方式: 共有372条查询结果,搜索用时 15 毫秒
1.
Sinan Zhang Yadonga Zhao Xueshuang Yao Zhenhong Zheng Chuyao Zheng Zhuo Jiang 《International Journal of Food Science & Technology》2022,57(7):4245-4253
Ripe carambolas are hard to store and transport, while freeze-dried ones are easy to store. However, its long production time leads to higher costs. This study shows that high hydrostatic pressure (HHP) treatment could shorten the freeze-drying time of carambola slices. After HHP treatment (25–250 MPa), the drying time of the fresh sample can be shortened by 33.3–44.4% and the distribution of water and pigment in tissues is much uniform. With the increment of the pressure, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging rate are increased. At 250 MPa, the total phenolic content (TPC) increased from 11.34 to 13.36 mg GAE g−1, and the total flavonoid content (TFC) of the control sample was increased from 10.77 to 12.73 mg RE g−1. Compared with the untreated sample, HHP treatment can enhance the flavour and shorten the freeze-drying time. This work guides the application of HHP technology for drying food processing. 相似文献
2.
现有的时态网络可视化方法大多采用等量时间片来可视化网络的演变,不利于时态模式的快速挖掘和发现。为此,根据时态网络固有的特征提出自适应时间片划分方法(Adaptive Time Slice Partition method,ATSP)。在时态网络的两种表示方式(基于事件的表示方式和基于快照的表示方式)的基础上,构建了ATSP的基础模型,同时提出了一种改进模型用来描述事件间隔时间服从长尾分布的时态网络。为了实现时间片的不等量划分,针对探索任务的不同提出了基于时态模式的ATSP规则和基于中心节点的ATSP规则,并提出了实现算法--层次划分算法(Hierarchical Partition algorithm,HP)和增量划分算法(Incremental Partition algorithm,IP)。实验结果表明,ATSP方法比传统的时间片划分方法更能准确地表示网络的时态特征,且该方法应用于可视化时,能有效归纳并展示网络的特征,明显提高了视觉分析的效率。 相似文献
3.
阐速了数字图像处理技术在烘焙面包品质检验中的应用,依据灰度共现矩阵算法提取图像的纹理特征,并通过二值化后的烘焙面包切片计算出其体积。试验结果表明,该方法不仅为面包烘焙品质的快速自动检验提供了客观准确的科学依据,使感官评价的指标客观化,而且经济可行。 相似文献
4.
地震勘探技术在控制煤层赋存形态方面有高于其它物探方法的优势,尤其在准确圈定小窑采空区、岩浆岩侵蚀、煤层露头、火烧区及冲刷带、陷落柱等地质异常体方面已取得了很好的效果,对煤矿产业的生产和建设都起到了举足轻重的作用。本文通过河北、新疆和山西等地煤矿采区三维地震勘探实例介绍了如何根据地震时间剖面表现的不同特征来确定和解释各种煤层地质异常体,并取得了良好的地质成果。 相似文献
5.
6.
Jiong Zheng Fusheng Zhang Jiaxin Song Mao Lin Jianquan Kan 《International Journal of Food Science & Technology》2014,49(2):531-540
The enzymes activity, texture, pectin, microstructure and colour change in bamboo shoots (Dendrocalamus latiflorus) were examined to evaluate the effect of blanching and drying treatments on quality of bamboo shoot slices (BSS). Peroxidase (POD), phenylalanine ammonia‐lyase and polyphenol oxidase in BSS will become completely inactive at 95 °C for 6‐, 9‐ and 12‐min blanching treatments, respectively. The hardness and protopectin (PP) content decreased after the blanching treatment. Meanwhile, the content of water‐soluble pectin increased initially and then decreased gradually during the blanching. After the blanching treatment, the L* and a* of BSS decreased, while b* increased, ΔE > 2. The hardness of rehydrated BSS decreased by 43.57% after freeze drying (FD), which, however, decreased more after hot air drying (HAD). The pectin of rehydrated BSS was also determined to explain the hardness change in BSS. The BSS acquired similar microstructure of fresh samples after FD, while microstructure of BSS was severely damaged after HAD. The colour of BSS changes significantly after drying treatment. However, FD can maintain better colour of BSS than HAD. The results may provide a reference for industrial production of BSS. 相似文献
7.
İbrahim Doymaz 《International Journal of Food Science & Technology》2013,48(9):1909-1915
The experiments were conducted on pear slices with thickness of 5 mm at temperatures of 50, 57, 64 and 71 °C with an air velocity of 2.0 m s?1. Prior to drying, pear slices were pretreated with citric acid solution (0.5% w/w, 1 min, 20 °C) or blanched in hot water (1 min, 85 °C). Also, the untreated samples were dried as control. The shortest drying time of pear slices was obtained with pretreatment with citric acid solution. It was observed that whole drying process of pear slices took place in a falling rate period. Four mathematical models were tested to fit drying data of pear slices. According to the statistical criteria (R2, χ2 and RMSE), the Midilli et al. model was found to be the best model to describe the drying behaviour of pear slices. The effective diffusivity of moisture transfer during drying process varied between 8.56 × 10?11 and 2.25 × 10?10 m2 s?1, while the activation energy of moisture diffusion in pear slices was found to be 34.95–41.00 kJ mol?1. 相似文献
8.
Bimala Malla Agustin Liotta Helena Bros Rebecca Ulshfer Friedemann Paul Anja E. Hauser Raluca Niesner Carmen Infante-Duarte 《International journal of molecular sciences》2022,23(3)
Teriflunomide (TFN) limits relapses in relapsing–remitting multiple sclerosis (RRMS) by reducing lymphocytic proliferation through the inhibition of the mitochondrial enzyme dihydroorotate dehydrogenase (DHODH) and the subsequent modulation of de novo pyrimidine synthesis. Alterations of mitochondrial function as a consequence of oxidative stress have been reported during neuroinflammation. Previously, we showed that TFN prevents alterations of mitochondrial motility caused by oxidative stress in peripheral axons. Here, we aimed to validate TFN effects on mitochondria and neuronal activity in hippocampal brain slices, in which cellular distribution and synaptic circuits are largely preserved. TFN effects on metabolism and neuronal activity were investigated by assessing oxygen partial pressure and local field potential in acute slices. Additionally, we imaged mitochondria in brain slices from the transgenic Thy1-CFP/COX8A)S2Lich/J (mitoCFP) mice using two-photon microscopy. Although TFN could not prevent oxidative stress-related depletion of ATP, it preserved oxygen consumption and neuronal activity in CNS tissue during oxidative stress. Furthermore, TFN prevented mitochondrial shortening and fragmentation of puncta-shaped and network mitochondria during oxidative stress. Regarding motility, TFN accentuated the decrease in mitochondrial displacement and increase in speed observed during oxidative stress. Importantly, these effects were not associated with neuronal viability and did not lead to axonal damage. In conclusion, during conditions of oxidative stress, TFN preserves the functionality of neurons and prevents morphological and motility alterations of mitochondria. 相似文献
9.
为了解决冻干苹果片加工过程中的护色问题,设计了对照组(CK)、热烫组(BT)、护色液浸泡组(CP)、热烫-护色液浸泡复合护色组(BCP)四组,再采用真空冷冻干燥技术将苹果片制成即食脆片,对每组产品的含水率、维生素C含量、滴定酸度、复水比、质构、色差、感官评价、微观结构等品质进行比较分析。结果表明,四组冻干苹果片的含水率在5.13%~5.47%,维生素C含量在9.56~17.06 mg/100 g,滴定酸度在2.22~2.37 g/100 g,复水比在5.15~3.49,硬度在9715.67 g~9384.67 g,脆度在1762.50 g~1989.00g,亮度在77.73~84.04,感官评分在5.82~8.02,其中CK组的维生素C含量显著高于其他三组(p0.05);BCP组的复水比显著高于CK组(p0.05);BCP组的护色效果最佳,产品亮度值L*84.04,综合评分8.02。微观结构的结果表明,经预处理与真空冷冻干燥复合处理后细胞呈现杂乱排离,结构松散破碎。总体来说,四组冻干苹果片虽然在营养成分和感官评价上具有差异,但均保留了苹果的风味,BCP组具有更好的冻干片品质。本研究为冻干苹果片的工业化生产提供理论和技术指导。 相似文献
10.
以鲜切胡萝卜片为研究对象,采用中低温蒸汽(50~100℃)进行减菌处理,分析了蒸汽处理过程中鲜切胡萝卜片品质指标的变化。结果表明,鲜切胡萝卜片的菌落总数、水分、类胡萝卜素、硬度、色泽等指标均随处理温度及时间的增加而显著减少(P<0.05)。采用低温蒸汽(50~70℃)处理600s,对胡萝卜片的减菌效果明显,且失水率小于5%,类胡萝卜素保留高于85%,对蔬菜的硬度和色泽影响较小。而经中温蒸汽(80~100℃)及传统的沸水热烫处理后的胡萝卜片,其品质质地明显降低。因此,低温蒸汽减菌处理能有效降低胡萝卜片中的菌落总数,并可最大程度保护其品质质地。 相似文献