Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method
- Authors: Quan, Xiaojian , Zhang, Min , Fang, Zhongxiang , Liu, Huihua , Shen, Qiaosheng , Gao, Zhongxue
- Date: 2016
- Type: Text , Journal article
- Relation: Food and Bioproducts Processing Vol. 99, no. (2016), p. 109-115
- Full Text: false
- Reviewed:
- Description: French fries were prepared by a combined method of pre-frying and pulsed-spouted microwave vacuum drying (PSMVD). The impact of pre-frying and PSMVD on the quality (oil content, color, texture, microstructure and shrinkage in volume) of French fries was studied and the sample was compared with that of only vacuum fried ones. The results indicated that the French fries prepared by the combined method had lower oil content (25%, db) than that of vacuum-fried sample (40%). Other property analysis also showed that the combined technique processed samples exhibited comparable food texture and color to that of vacuum fried samples, and had a porous microstructure with relatively smaller pore size. It was concluded that the combined method of pre-frying and PSMVD could be an alternative method to produce high quality French fries with low oil content. © 2016 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
Effects of ultrasound on glass transition temperature of freeze-dried pear (Pyrus pyrifolia) using DMA thermal analysis
- Authors: Islam, Nahidul , Zhang, Min , Liu, Huihua , Xinfeng, Cheng
- Date: 2015
- Type: Text , Journal article
- Relation: Food and Bioproducts Processing Vol. 94, no. (2015), p. 229-238
- Full Text: false
- Reviewed:
- Description: The effect of ultrasound pretreatment at various power (360 W, 600 W and 960 W, frequency 20 kHz) on the glass transition temperature of freeze dried pear (Pyrus pyrifolia) has been studied. DMA temperature plots were divided into four sections (A - glassy region, B - transition region, C - Rubbery plateau region and D - terminal region) with the aim to analyze their properties changed with sonication. Under the same freeze drying condition, with the increase in ultrasonic power, dried pear showed higher glass transition in terms of storage modulus, loss modulus and loss tangent peak. Also a decrease in a
Kinetics of argy wormwood (Artemisia argyi) leaf peroxidase and chlorophyll content changes due to thermal and thermosonication treatment
- Authors: Xin, Ying , Zhang, Min , Yang, Hongshun , Adhikari, Benu
- Date: 2015
- Type: Text , Journal article
- Relation: Journal of Food Science and Technology-Mysore Vol. 52, no. 1 (2015), p. 249-257
- Full Text: false
- Reviewed:
- Description: The effects of different thermal and thermosonication blanching treatments on the inactivation of peroxidase (POD) and the retention of total chlorophyll in argy wormwood leaves were studied. Inactivation of POD followed a biphasic first-order model under thermal blanching treatments below 90 A degrees C while a first-order model at 90 A degrees C. In contrast, for thermosonication treatments, the inactivation kinetics of POD fit a first-order model well for all the temperatures tested. Thermosonication treatment was found to inactivate POD faster and retain more of the total chlorophyll than thermal blanching treatment. A thermosonication protocol using ultrasonic intensity of 11.94 W/cm(2) at 85 A degrees C for 60 s was found to be the most suitable protocol for blanching the argy wormwood leaves. This protocol inactivated 92. 7 % POD while retaining 96.7 % of total chlorophyll.
Changes in Quality Characteristics of Fresh-cut Cucumbers as Affected by Pressurized Argon Treatment
- Authors: Meng, Xiangyong , Zhang, Min , Zhan, Zhonggang , Adhikari, Benu
- Date: 2014
- Type: Text , Journal article
- Relation: Food and Bioprocess Technology Vol. 7, no. 3 (2014), p. 693-701
- Full Text: false
- Reviewed:
Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.)
- Authors: Xin, Ying , Zhang, Min , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 119, no. 3 (2013), p. 640-647
- Full Text: false
- Reviewed:
- Description: The effects of trehalose and ultrasound-assisted osmotic dehydration on the glass transition temperature (Tg′) and the state of water in broccoli were analyzed by using differential scanning calorimetry (DSC), low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). The results showed that osmotic dehydration using trehalose can affect the Tg′ of broccoli by changing the state of water within the sample structure. The values of Tg′ of the osmotically dehydrated broccoli samples ranged between -27.52 C and -23.31 C, which constituted an increase of about 2-6 C compared with that of the untreated sample. Compared with the normal osmotic dehydration with 2 h, ultrasound-assisted dehydration with shorter time (30 min) could get the higher value of Tg′ by increased the water loss and accumulation of trehalose and decrease the mobility of water in the broccoli cell tissue. However, when the ultrasound treatment time was 40 min, it resulted into decrease in Tg′ indicating the important role of treatment time in ultrasound-assisted osmotic dehydration process. © 2013 Elsevier Ltd. All rights reserved.
- Description: 2003011222
Effects of high pressure argon and xenon mixed treatment on wound healing and resistance against the growth of Escherichia coli or Saccharomyces cerevisiae in fresh-cut apples and pineapples.
- Authors: Wu, Zhi-shuang , Zhang, Min , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Food Control Vol. 30, no. 1 (March 2013 2013), p. 265-271
- Full Text: false
- Reviewed:
- Description: In this study, we investigated the effects and mechanisms involved in high pressure argon and xenon (HP Ar + Xe) mixed treatment on wound healing in fresh-cut apples and pineapples. Fresh-cut apples and pineapples treated by HP (1.8 MPa absolute) Ar and Xe (Ar:Xe = 2:9 partial pressure) were stored at 4 degrees C for 96 h. H2O2 production, the activities of related enzyme, the accumulation of phenolics and lignin were compared amongst those untreated and treated by HP air, normal atmosphere pressure (NAP Ar + Xe). The apple and pineapple samples subjected to the above treatments were inoculated with Escherichia coli and Saccharomyces cerevisiae, respectively, and incubated at 10 degrees C for one week. The growth of E. coli or S. cerevisiae was monitored to evaluate the wound-induced response to defense or the resistance against infection. Results showed that the HP (Ar + Xe) mixed treatment promoted the wound-healing response and enhanced resistance against the infection of E. coli or S. cerevisiae in fresh-cut apples and pineapples. The enhanced wound healing ability in fruit pieces subjected to HP (Ar + Xe) mixed treatment is found to be associated with the increase in H2O2 production and the accumulation of phenolics and lignin during storage after treatment. (C) 2012 Elsevier Ltd. All rights reserved.
The energy consumption and color analysis of freeze/microwave freeze banana chips
- Authors: Jiang, Hao , Zhang, Min , Liu, Yin , Mujumdar, Arun , Liu, Huihua
- Date: 2013
- Type: Text , Journal article
- Relation: Food and Bioproducts Processing Vol. 91, no. 4 (2013), p. 464-472
- Full Text: false
- Reviewed:
- Description: This study investigated the energy consumption of preparing banana chips by freeze drying (FD) and microwave freeze drying (MFD) methods. The results in this study showed that the energy consumption for 400 g fresh banana (about 95 g dried samples) by FD process and MFD process are about 35.73 × 10 6 J (9.92 kW h) and 21.76 × 106 J (6.57 kW h), respectively. Compared to the traditional FD process, MFD can save up to 35.7% energy and 40% drying time. Increasing the heating power in the secondary drying stage of MFD process had been confirmed to result in decrease in both the energy consumption and drying time. After increasing the microwave power in the secondary drying stage from 1.0 W/g to 1.5 W/g in MFD process, total energy consumption is about 18.12 × 106 J (5.56 kW h) and drying time can be reduced from 360 min to 270 min. The sensory evaluation of produced banana chips at different drying conditions (1.0 W/g, 1.5 W/g and 2.0 W/g) revealed that the sensory properties are acceptable by the customers except the 2 W/g microwave power dried product. Thus, the method that increased the heating powder in the secondary drying stage of the MFD process could potentially be an effective method to reduce the energy consumption without seriously sacrificing the color of the end product. © 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
- Description: C1
Prediction of storage quality of fresh-cut green peppers using artificial neural network
- Authors: Meng, Xiangyong , Zhang, Min , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: International Journal of Food Science and Technology Vol. , no. (2012), p.
- Full Text: false
- Reviewed:
- Description: To extend the shelf-life of fresh-cut fruits and vegetables, it is essential to develop models that can accurately predict their storage quality. In view of this, an artificial neural network (ANN) model based on back propagation (BP) algorithm was developed to predict the storage quality (degree of yellowness, water loss, textural firmness and vitamin C content) of fresh-cut green peppers. The prediction accuracy of ANN was compared with that of multiple linear regression-based models. The root mean square error (RMSE), mean absolute error (MAE), sum of squared residuals (SSR) and standard error of prediction (SEP) were used as comparison parameters. The results showed that the accuracy and goodness of fit of the storage quality parameters predicted by ANN were better than those predicted by multiple linear regression-based models. The RMSE, MAE, SSR and SEP values obtained from the former were much lower than those obtained from the latter. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.