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.     

THE 1990 LAURENCE BISHOP SILVER MEDAL LECTURE* THE DESIDERATUM FOR FLAVOUR CONTROL

Flavour is arguably the most important aspect of the quality of foods and beverages. Beer, however, is an extremely complex mixture of volatile and non-volatile components, and the measurement and control of beer flavour is one of the greatest challenges in brewing research. Recent progress towards understanding the contributions of raw materials and processing conditions to the aroma and taste of beer is reviewed.     

Volatile constituents of palm wine and palm sap

Palm wine and pasteurised palm sap volatiles were collected, concentrated on a Tenax GC and analysed by gas chromatography and gas chromatography-mass spectrometry. Eighty-two components were identified: 47 esters, 9 alcohols, 5 acids, 6 carbonyls, 2 acetals, 4 terpenes and 9 hydrocarbons. These had all been found previously in conventional wines. Odour evaluation of the separated palm wine components as they eluted suggested that no one compound is responsible for the characteristic palm wine odour. The acetates of higher alcohols and the ethyl esters of straight-chain aliphatic C₆-C₁₀ acids seemed to be important and may play a big role in imparting the fruity nuances of characteristic palm wine odour. Their association with alcohols seemed also to be necessary for the expression of typical palm wine odour. The qualitative difference between palm sap aroma and palm wine aroma appeared to be due mainly to the presence of these esters and alcohols in palm wine and their apparent absence from palm sap, as well as to the presence of some low-boiling esters and alcohols in palm sap and their apparent absence from palm wine.     

Use of ultrafiltration for preparing improved tomato pulp

The characteristics of high-quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% tomato juice as packing medium) canned with tomato juice pulp enriched by ultrafiltration as packing medium were compared with those covered with conventional vacuum-concentrated juice.
Both hot- and cold-break products were prepared and those containing 20% serum-reduced packing juice proved to be the best, showing no signs of syneresis on storage and with improvements in sensory properties, colour and non-enzymatic browning; some volatile components were reduced.     

Dissimilarity scaling and INDSCAL analysis in the study of flavour differences between normal pHu and DFD beef

Overall dissimilarity measurement of paired stimuli followed by Individual Differences Scaling (INDSCAL) analysis was used to study flavour perception in a set of beef extracts. The experiment was designed to determine whether pH contributed to flavour difference between beef of “normal” ultimate pH (pHu5.8) and “dark-cutting” (DFD) beef (pHu6.2). Assessors distinguished the flavour of “normal” pHu and DFD beef both by a combination of pH and titratable acidity, and a second dimension independent of pH. The chemicals added to adjust pH independently of the original muscle composition contributed a third flavour dimension. Substantial assessor variation was observed in the relative weight given to the three flavour dimensions, and this is discussed in relation to the task of judging overall dissimilarity.     

无水硫酸氢钾催化合成3-烷氧基噻吩

以CuBr为催化剂,N-甲基-2-吡咯烷酮为溶剂,在110℃用3-溴噻吩与过量的甲醇钠进行取代反应合成3-甲氧基噻吩,收率为82.3%。再以无水KHSO4为催化剂,3-甲氧基噻吩分别与乙醇、丙醇、丁醇、戊醇、己醇和辛醇在105~115℃反应2.5、2.5、3、3.5、3.5和3.5h,合成了3-乙氧基噻吩、3-丙氧基噻吩、3-丁氧基噻吩、3-戊氧基噻吩、3-己氧基噻吩和3-辛氧基噻吩,收率分别为75.8%、73.5%7、0.4%、68.7%、66.3%、55.3%。这些化合物结构都通过IR1、HNMR和MS进行了表征,还进行了初步香味评价。结果表明它们都具有基本肉香味的特征。     

含盐高湿地区沥青抗剥落剂的应用

为提高含盐高湿地区沥青混合料的水稳定性,首先采用改进的水煮法初步确定各抗剥落剂在含盐高湿环境下的合理掺量;然后对掺有不同抗剥落剂的沥青混合料进行冻融劈裂试验和动水压力冲刷劈裂试验,优选适合含盐高湿环境的抗剥落剂种类;最后进行浸水汉堡车辙试验、常规车辙试验和低温弯曲试验,确定含盐高湿环境下抗剥落剂的最佳掺量范围.结果表明:非胺类抗剥落剂A、T在老化后的性能优于胺类抗剥落剂P、H,掺有抗剥落剂A的混合料冻融劈裂强度比和冲刷劈裂强度比均最大;建议含盐高湿地区采用抗剥落剂A来提高混合料的水稳定性,其最佳掺量范围为沥青用量的0.5%~0.7%.     

反渗透处理高含盐废水的实验研究与膜污染分析

试验以经过混凝-超滤预处理后的高含盐废水为研究对象,考察了一级两段反渗透处理工艺对CODcr、TDS等的去除效果以及操作压力、温度、pH等因素对反渗透去除效果的影响。研究表明:在最佳工艺条件下,CODcr的去除率大于90%,TDS的去除率大于99%。反渗透处理后出水达到工业循环冷却水水质要求(GB50330-2002)。膜受污染后采用化学清洗和水力清洗相结合的方法可使膜的透水量恢复97.53%。