Synergistic effect of high-intensity ultrasound and β-cyclodextrin treatments on browning control in apple juice

This work evaluated the synergistic effects of combined high-intensity ultrasound (HIU) with β-cyclodextrin (β-CD) treatments on inhibiting browning of apple juice and explored the mechanism through simulation system. The combined treatment of 300 W HIU with 0.006 g mL⁻¹ β-CD had a synergistic impact on maintaining juice colour, resulting in a 39.06% reduction in browning degree, only a 36.64% decrease in total phenolic content, and a 17.82% reduction in PPO activity. The inhibition of enzymatic browning in simulated system revealed that HIU suppressed the enzyme (Polyphenol oxidase, PPO) and β-CD inhibited enzyme (PPO) and embedded substrate (polyphenol). The results of spectroscopic analysis showed that the particle-size distribution of PPO narrowed, the content of α-helix in the secondary structure increased, the fluorescence intensity increased, and the maximum wavelength was red-shifted after HIU and β-CD treatment. Changes in structure could further result in PPO activity loss. Hence, the combined treatment could synthetically alleviate the browning of apple juice.     

Differentiation of apple juice samples on the basis of heat treatment and variety using chemometric analysis of MIR and NIR data

The potential of mid-infrared (MIR) and near-infrared (NIR) spectroscopy for their ability to differentiate between apple juice samples on the basis of apple variety and applied heat-treatment was evaluated. The heat-treatment involved exposure of juice samples (15 ml) for 30 s in a 900 W microwave oven and the apple varieties used to produce the juice samples were Bramley, Elstar, Golden Delicious and Jonagold. The chemometric procedures applied to the MIR and NIR data were partial least squares regression (PLS1 for differentiation on the basis of heat-treatment, PLS2 for varietal differentiation) and linear discriminant analysis (LDA) applied to principal component (PC) scores. PLS1 and PLS2 gave the highest level of correct classification of the apple juice samples according to heat-treatment (77.2% for both MIR and NIR data) and variety (78.3–100% for MIR data; 82.4–100% for NIR data), respectively.     

The Change of Body Temperature During Convective Drying of Cube-Shaped Apple Pieces

When using the convective drying method, the mass transfer between drying air and moisture diffusion of the material is very important. The moisture moves inside the material because of the volume change caused by the increased temperature. This movement is additionally affected by the texture of the material. According to the research dealing with colloid capillary porous texture of vegetables and fruit, the humidity migration inside the material occurs in both fluid and steam condition at the same time. This migration is stimulated by the heating and decreasing humidity along with the flow. In this research, winter varieties of apples (Jonathan, Golden Delicious, and Idared) were studied by heating of a 20 × 20 × 20 piece of apple with a thermocouple in it. On the basis of the measurements it can be stated that for the fruits with a high percentage of moisture (75-90%), when making the drying condition, the moisture gradient is influenced by the fractured cells of the cut area. It was found that the variety of apple is very important in relation to the heating and water loss gradient. According to the results, the wet volume change due to the heating highly influences the water loss. The models that describe the temperature of the material have a connection with the water loss.     

Persistent problems and practices in information systems development: a study of mobile applications development and distribution

The widespread uptake of mobile technologies has witnessed a re‐structuring of the mobile market with major shifts in the predominance of particular firms and the emergence of new business models. These sociotechnical trends are significant in the ways that they are influencing and shaping the working lives of software professionals. Building on prior research investigating the persistent problems and practices of systems development, this paper examines mobile applications development and distribution. A qualitative study of 60 developers based in Sweden, the UK and the USA was analysed around the interrelated problems of diversity, knowledge and structure. The analysis revealed how platform‐based development in an evolving mobile market represents significant changes at the business environment level. These changes ripple through and accentuate ongoing trends and developments, intensifying the persistent problems and challenges facing software developers.     

Graphical causal inference and copula regression model for apple keywords by text mining

Apple is a leading company of technological evolution and innovation. This company founded and produced the Apple I computer in 1976. Since then, based on its innovative technologies, Apple has launched creative and innovative products and services such as the iPod, iTunes, the iPhone, the Apple app store, and the iPad. In many fields of academia and business, diverse studies of Apple’s technological innovation strategy have been performed. In this paper, we analyze Apple’s patents to better understand its technological innovation. We collected all applied patents by Apple until now, and applied statistics and text mining for patent analysis. By using graphical causal inference method, we created the causal relations among Apple keywords preprocessed by text mining, and then we carried out the semiparametric Gaussian copula regression model to see how the target response keyword and the predictor keywords are relating to each other. Furthermore, Gaussian copula partial correlation was applied to Apple keywords to find out the detailed dependence structure. By performing these methods, this paper shows the technological trends and relations between Apple’s technologies. This research could make contributions in finding vacant technology areas and central technologies for Apple’s R&D planning.     

安卓Android与苹果ios优劣与发展前景

文章主要介绍了谷歌的安卓系统与苹果公司的IOS系统,介绍了2个系统的应用范围,详细评价了系统之间存在的差异及优劣,并展望在未来的发展趋势和前景。     

Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice

The central composite design with a quadratic model was used to investigate the effect of temperature (20–40 °C) and transmembrane pressure (TMP) (100–300 kPa) as well as pretreatment with gelatin and bentonite (0:0–300:1500 mg L^?1) on permeate flux and fouling resistance during ultrafiltration of apple juice. The changes in some physicochemical properties were also investigated. Pretreatment of apple juice with gelatin and bentonite and an increase in the temperature and TMP significantly improved the permeate flux. In general, physicochemical properties of apple juice other than polyphenolics were not affected by the applied parameters. Using 150 mg L^?1 of gelatin and 750 mg L^?1 of bentonite for fining significantly reduced the total phenolic content and so did the fouling resistance. Fouling resistance also decreased with increasing temperature, and increasing pressure increased the fouling resistance.     

Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus plantarum)

Co-fermentation using yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and the bacteria (Lactobacillus plantarum) as starters isolated from spontaneous sourdough was conducted for the brewing of glucuronic acid (GlcA)-enriched apple cider. The concentration of GlcA in the apple cider co-fermented for 14 d with commercial S. cerevisiae and L. plantarum was 37.7 ± 1.7 mg/mL while a concentration of 62.8 ± 3.1 mg/mL was recorded for fermentation with P. kudriavzevii and L. plantarum, which was higher than the corresponding single yeast fermentation. The co-fermented apple cider revealed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of 171.67 ± 0.79 µg trolox equivalents (TE)/mL using P. kudriavzevii and L. plantarum, compared to the control (143.89 ± 7.07 µg TE/mL) just using S. cerevisiae. Thus, the co-fermentation of S. cerevisiae and L. plantarum and P. kudriavzevii and L. plantarum provided a new strategy for the development of GlcA-enriched apple cider with enhanced antioxidant capacity.     

Biotechnological potential of industrial wastes for economical citric acid bioproduction by Aspergillus niger through submerged fermentation

Submerged citric acid (CA) bioproduction was carried out by Aspergillus niger NRRL‐567 using various industrial wastes, such as brewery spent liquid (BSL), lactoserum and starch industry water sludge. CA bioproduction was carried out by varying the temperature (25–35 °C), pH (3–5), addition of inducers, incubation time and supplementation with different proportions of apple pomace ultrafiltration sludge (APS). The results indicated that under the best conditions with 3% (v/v) methanol, the optimal concentration of 11.34 g L^?1 CA was recorded using BSL at pH 3.5 and temperature 30 °C after 120‐h incubation period. Supplementation of methanol resulted in an increase of 56% CA production. Meanwhile, under similar conditions, higher concentration of 18.34 g L^?1 CA was reported with the supplementation of BSL with 40% (v/v) APS having suspended solids concentration of 30 g L^?1. The present study demonstrated the potential of BSL supplemented with APS as an alternative cheap substrate for CA fermentation.     

Microwave-Assisted Pulse-Spouted Vacuum Drying of Apple Cubes

Microwave-assisted pulse-spouted vacuum drying (MPSVD) of apple cubes was examined in a laboratory-scale apparatus. Aside from the drying time, structural and textural properties of the dried cube were measured. Results are compared with alternative drying techniques developed earlier in our laboratory. These include microwave-spouted bed drying (MSBD), microwave vacuum drying (MVD), and conventional vacuum drying (VD). Comparison is made in terms of the key quality parameters, viz. color, texture, apparent density, rehydration property, and sensory evaluation. Over the range of operating conditions tested, MPSVD apple cubes had the best color and significantly highest sensory evaluation score.