Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze-dried carambola slices

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.     

国内外拉伸型干酪的种类及研究进展

概述了拉伸型干酪的种类、工艺,以及国外拉伸型干酪的研究进展.同时研讨了我国少数民族传统拉伸型干酪-乳扇的生产历史、工艺、研究情况,以及与国外传统拉伸型干酪的比较;并介绍了国内对Mozzarella干酪的研究进展.     

用快干硅溶胶生产大型汽轮机导叶片的精铸工艺

介绍采用FOSECO公司生产的D COAT快干硅溶胶制壳工艺替代硅溶胶-硅酸乙酯复合制壳工艺，生产长为950mm、毛坯质量达42kg的汽轮机弯扭导叶片的制壳工艺，并对D COAT快干硅溶胶的快干机理和影响型壳性能的因素进行了探讨。D COAT快干硅溶胶采用水溶性高聚物增强，在湿度为30％～40％、风速为6～8m／s的干燥条件下，层间干燥时间仅为1～2h。D COAT快干硅溶胶型壳湿强度和高温强度高，残留强度低，透气性好，已成功应用于汽轮机大型叶片的批量生产。     

Reduction in nitrogen oxides emissions by MILD combustion of dried sludge

Demands for the thermal treatment of sewage sludge are increasing due to the regulation of its ocean disposal and the desire to recover its potential energy. Because of the high nitrogen content in sewage sludge, one of the concerns about its combustion is a potential increase in NO_x emissions. Although a number of studies have been conducted to reduce NO_x emissions by combustion modifications, very few studies have addressed the combustion of dried sludge. In this study, a combustion technique called moderate or intense low oxygen dilution (MILD) was applied to the combustion of dried sludge with the goal of reducing NO_x emissions. MILD combustion of dried sludge was tested using both our laboratory-scale vertical combustor with internal circulation and our horizontal cyclone combustor with external circulation. Tests were conducted to find suitable operating conditions and to demonstrate the stable MILD combustion of dried sludge. From these tests, fuel and air flow patterns were found to be an important factor in maintaining stable MILD combustion, and the horizontal cyclone combustor demonstrated excellent performance in the reduction of NO_x emissions by the MILD combustion of dried sludge.     

高活性干酵母生产的干燥设备和工艺介绍

采用流化床快速干燥工艺进行高活性干酵母的生产,产品水分含量从67%干燥到5%,参数控制准确,活性保持良好。系统配套CIP和自动化控制,减少人工干预,保证工艺稳定。     

In-vitro digestibility,textural and quality characteristics of ditalini pasta fortified with green banana flour and its type -IV modified starch

Resistant starch in unripe banana offers a possibility to alter the glycemic properties in convenience foods, such as pasta. In this study, pasta formulations were tried by replacing 30% semolina with varying proportions of green banana flour (GBF) and banana-modified starch (MS). The effect of substitution on physicochemical and functional properties, including in-vitro starch digestibility, antioxidant property and consumer acceptability, was evaluated. Among the composite flours, MS recorded higher swelling power and water holding capacity. The replacement of semolina with GBF resulted in higher resistant starch, 4–5 times enhanced indigestible fraction, phenols, flavonoids and antioxidant activity in pasta. Pronounced increment was also observed in potassium, calcium and magnesium content in blended pasta. Optimal cooking time was reduced with the addition of GBF, whereas it was enhanced with MS. GBF and MS in the blends, decreased the hydrolysis rate (up to 24%) and glycemic index (up to 17%) of pasta. However, the addition of MS beyond 10% negatively influenced springiness and chewiness. Microstructural studies explained the positive structural changes with the addition of GBF and MS. Sensory attributes disclosed that the addition of 25% GBF and 5% MS is a desirable proportion for pasta with a functional characteristics.     

基于压杆后屈曲的直条型通心面力学质地

为了阐明直条型通心面弯曲折断的形变规律,探讨其力学质地(弹性模量和抗弯能力),并与中国挂面进行比较。利用扫描仪对不同品牌通心面进行端部轴向位移量的中点挠度和端部转角两个形变参数的测定;利用物性仪对其力学质地进行测定。结果表明:用压杆后屈曲理论分析直条型通心面弯曲形变行为是准确、可行和可靠的;其弹性模量最佳测试条件为试样长度180mm、端部转角20°,测定值在4.1×109N/m2左右,比中国挂面高1.1×109N/m2左右;采用断裂点弯曲应力评价直条型通心面的抗弯能力误差较小,其断裂点弯曲应力在36.0N/mm2左右,比中国挂面高22.3N/mm2左右。     

Cooking and texture properties of gluten‐free fettuccine processed from defatted flaxseed flour and rice flour

Nonconventional raw materials have been applied in gluten‐free pasta, to meet the demand of people with coeliac disease. The objective of this study was to evaluate the cooking properties and texture of pasta formulated with rice flour, defatted flaxseed flour and pregelatinised mixed flour of rice and flaxseed (80:20). For this experiment, simplex design was used. Cooking properties and texture were found within the quality limits established for this type of product. The pasta with the most desirable properties (short optimum cooking time (OCT), less solid loss (SL) and intermediate mass increase (MI)) was that one formulated with 43 g 100 g^?1 of pregelatinised flour, 47 g 100 g^?1 of rice flour and 10 g 100 g^?1 of defatted flaxseed flour. This formulation can be characterised as a food rich in dietary fibre and of high nutritional value.