List of Titles

Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage

- Wu, Zhi-Shuangyou, Zhang, Min, Adhikari, Benu

Authors: Wu, Zhi-Shuangyou , Zhang, Min , Adhikari, Benu
Date: 2012
Type: Text , Journal article
Relation: Journal of Food Engineering Vol. 110, no. 3 (2012), p. 395-404
Full Text: false
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Description: High pressure (HP) argon (Ar) treatment was applied to preserve fresh-cut pineapples at 4°C. The effects of treatment temperature (2-10°C), time (30-120 min) and pressure (0.5-4.5 MPa) on the efficiency of pressurized Ar treatment was studied to determine the optimum conditions. Temperature in the range of 2-6°C did not significantly affect the efficacy of the pressurized Ar treatment. A combination of pressure-time of pressurized Ar treatment at 1.6-2.2 MPa for 43-65 min was found to be the optimum processing conditions for the preservation of pineapple slices. Samples treated at optimum condition (1.8 MPa, 60 min) were stored at 4°C for 20 days to evaluate the effect of HP Ar treatment on nutritional components, microbial growth, sensory quality, membrane permeability and microstructure. A shelf life extension of 6 days was achieved by applying HP Ar treatment for fresh-cut pineapples during cold storage in air or in modified atmospheric packaging. © 2012 Elsevier Ltd. All rights reserved.

Effect of physicochemical properties on freezing suitability of Lotus (Nelumbo nucifera) root

- Tu, Jing, Zhang, Min, Xu, Baoguo, Liu, Amy

Authors: Tu, Jing , Zhang, Min , Xu, Baoguo , Liu, Amy
Date: 2015
Type: Text , Journal article
Relation: International Journal of Refrigeration Vol. 50, no. (2015), p. 1-9
Full Text: false
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Description: The initial physicochemical properties of different lotus roots were studied with the aim to evaluate their influence on freezing suitability. Six physicochemical properties indicators (starch content, whiteness index, maximum diameter, protein amount, titratable acidity and vitamin C) of lotus root were determined by principal component analysis. It was observed from the experimental results that the initial physicochemical properties of lotus root can directly affect the freezing suitability in terms of initial freezing temperature, transition phase time, total freezing time, relative firmness and drip loss. Correlation analysis suggested that relative firmness increases in proportion to starch content, and initial freezing temperature and drip loss are inversely proportional to the starch content. Compared to immersion freezing, power ultrasound can significantly improve the freezing rate and relative firmness but decrease drip loss. These results suggested that high quality frozen lotus root can be achieved via appropriately selecting high starch content lotus root and using ultrasound-assisted immersion freezing.

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.)

- Xin, Ying, Zhang, Min, Adhikari, Benu

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
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Description: The effects of trehalose and ultrasound-assisted osmotic dehydration on the glass transition temperature (Tgâ€²) 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 Tgâ€² of broccoli by changing the state of water within the sample structure. The values of Tgâ€² 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 Tgâ€² 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 Tgâ€² indicating the important role of treatment time in ultrasound-assisted osmotic dehydration process. Â© 2013 Elsevier Ltd. All rights reserved.
Description: 2003011222

Effects of different freezing methods on the quality and microstructure of lotus (Nelumbo nucifera) root

- Tu, Jing, Zhang, Min, Xu, Baoguo, Liu, Huihua

Authors: Tu, Jing , Zhang, Min , Xu, Baoguo , Liu, Huihua
Date: 2015
Type: Text , Journal article
Relation: International Journal of Refrigeration Vol. 52, no. (2015), p. 59-65
Full Text: false
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Description: The effects of three freezing methods, air blast freezing (ABF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UIF), on quality and microstructure of lotus roots were investigated. The parameters used to evaluate the freezing methods effect were the freezing time, color, firmness, drip loss, vitamin C and microstructure of the final frozen products. The results showed that the UIF products had several advantages in terms of the freezing time, color, firmness and drip loss over ABF and IF. No significant difference (p > 0.05) of vitamin C content was observed between the ABF and IF products, while significant difference (p < 0.05) of vitamin C was observed between UIF and ABF/IF products. ABF caused the largest destruction to the tissue, while the microstructure of the UIF products was the best preserved. It is concluded that UIF processing was a better freezing method for lotus root with improved quality and less damaged microstructure than the two other methods. © 2014 Elsevier Ltd and IIR.

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.

- Wu, Zhi-shuang, Zhang, Min, Adhikari, Benu

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
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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.

Effects of ultrasound on glass transition temperature of freeze-dried pear (Pyrus pyrifolia) using DMA thermal analysis

- Islam, Nahidul, Zhang, Min, Liu, Huihua, Xinfeng, Cheng

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
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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

Extending shelf-life of fresh-cut green peppers using pressurized argon treatment

- Meng, Xiangyong, Zhang, Min, Adhikari, Benu

Authors: Meng, Xiangyong , Zhang, Min , Adhikari, Benu
Date: 2012
Type: Text , Journal article
Relation: Postharvest Biology and Technology Vol. 71, no. (2012), p. 13-20
Full Text: false
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Description: When fresh-cut fruit and vegetables are subjected to pressurized argon treatments, the argon gas dissolves into water and forms clathrate hydrates which ultimately lead to restriction in water mobility. In this study, fresh-cut green peppers were subjected to pressurized (2-6MPa) argon treatments for 1h. The untreated (control) and argon-treated samples were placed in polystyrene packaging with 5% O 2 and 8% CO 2 and then stored at 4°C and 90% RH for 12d. Various quality parameters of fresh-cut green peppers treated at 2, 4 and 6MPa of argon were compared with those of the control. Water loss, ascorbic acid loss, visual sensory quality, malondialdehyde (MDA), cell membrane permeability, cell protective enzyme activity and microbial quality were determined every 2d. Water mobility and loss of water in fresh-cut green peppers was greatly reduced by the pressurized argon treatment. Similarly, the loss of ascorbic acid, chlorophyll content and hue angle was also reduced during storage. The pressurized argon treatments were found to maintain the cell integrity by inhibiting an increase in MDA and membrane permeability compared to the control samples. The activities of catalase (CAT) and peroxidase (POD) were inhibited by the pressurized argon treatment. The treatment also reduced proliferation of spoilage microorganisms such as coliforms, yeasts and moulds. The fresh-cut green peppers treated by pressurized argon at 4MPa for 1h could be kept in a fresh-like condition for 12d at 4°C. © 2012 Elsevier B.V.

Extension of ZVS region of series-series WPT systems by an auxiliary variable inductor for improving efficiency

- Li, Yong, Liu, Shunpan, Zhu, Xia, Hu, Jiefeng, Zhang, Min, Mai, Ruikun, He, Zhengyou

Authors: Li, Yong , Liu, Shunpan , Zhu, Xia , Hu, Jiefeng , Zhang, Min , Mai, Ruikun , He, Zhengyou
Date: 2021
Type: Text , Journal article
Relation: IEEE Transactions on Power Electronics Vol. 36, no. 7 (2021), p. 7513-7525
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Description: To maintain a stable output voltage under various operating conditions without introducing extra dc/dc converters, phase-shift (PS) control is usually adopted for wireless power transfer (WPT) systems. By using this method, however, zero-voltage switching (ZVS) operation cannot be guaranteed, especially in light-load conditions. To achieve high efficiency and reduce electromagnetic interference, it is significant for WPT systems to achieve ZVS operation of all switching devices in the whole operation range. In this article, an auxiliary variable inductor, of which the equivalent inductance can be controlled by adjusting the dc current in its auxiliary winding, is designed for series-series-compensated WPT systems under PS control to mitigate the loss arising from hard switching. As a result, a wide ZVS operation range of all switching devices can be achieved. A laboratory prototype is built to verify the theoretical analysis. The experimental results show that, under load and magnetic coupling variations, ZVS operation at fixed operation frequency as well as a constant dc output voltage can be maintained. Compared to the conventional method with only PS control, the proposed WPT can achieve higher overall efficiency in a wider load range owing to the wide ZVS operation range. © 1986-2012 IEEE.

Kinetics of argy wormwood (Artemisia argyi) leaf peroxidase and chlorophyll content changes due to thermal and thermosonication treatment

- Xin, Ying, Zhang, Min, Yang, Hongshun, Adhikari, Benu

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
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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.

Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method

- Quan, Xiaojian, Zhang, Min, Fang, Zhongxiang, Liu, Huihua, Shen, Qiaosheng, Gao, Zhongxue

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
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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.

Microencapsulation of alpha-Amylase by carrying out complex coacervation and drying in a single step using a novel three-fluid nozzle spray drying

- Jiang, Hao, Zhang, Min, McKnight, Stafford, Adhikari, Benu

Authors: Jiang, Hao , Zhang, Min , McKnight, Stafford , Adhikari, Benu
Date: 2013
Type: Text , Journal article
Relation: Drying Technology Vol. 31, no. 16 (December 2013 2013), p. 1901-1910
Full Text: false
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Description: The aim of this research was to develop an enzyme encapsulation process in which both the complex coacervation and drying processes are combined into a single step. For this purpose, we used a novel three-fluid nozzle at the atomization step of spray drying. -Amylase as a model enzyme was encapsulated by coacervation in calcium (Ca) alginate and Ca-alginate+chitosan shell matrices and the powder was obtained in a single step through spray drying. The single-step process was compared to carrying out the complex coacervation and drying processes in two steps using freeze drying, in which -amylase was encapsulated by carrying out the complexation process in the above-mentioned shell matrices using the same three-fluid atomizer and collecting the coacervates, which were subsequently freeze dried. The results showed that the microcapsules obtained from the single-step encapsulation process (three-fluid nozzle spray drying) had smaller particle sizes, were less porous, and provided better enzyme stability compared to the microcapsules obtained by carrying out the complexation and drying in two steps and the single-step process was faster. It was observed that the egg-box structure was formed in both types of powder particles; however, the complexation with chitosan partially disrupted the formation of this structure. The three-fluid nozzle-based spray drying is a promising technology in which both the complex coacervation and drying processes can be carried out in a single step.
Description: C1

Prediction of storage quality of fresh-cut green peppers using artificial neural network

- Meng, Xiangyong, Zhang, Min, Adhikari, Benu

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
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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.

Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables : A review

- Xin, Ying, Zhang, Min, Xu, Baoguo, Adhikari, Benu, Sun, Jincai

Authors: Xin, Ying , Zhang, Min , Xu, Baoguo , Adhikari, Benu , Sun, Jincai
Date: 2015
Type: Text , Journal article
Relation: International Journal of Refrigeration Vol. 57, no. (2015), p. 11-25
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Description: Abstract This paper presents a comprehensive review of recent developments in thermal (radio frequency, microwave and ohmic), non-thermal (high pressure, ultrasound and infrared) methods in blanching pretreatment. Recent developments in quick freezing technology (high pressure, dehydrofreezing and ultrasound-assisted) as applied to freezing of fruits and vegetables are also reviewed. The thermal and non-thermal blanching methods provide rapid and uniform heating; reduce the loss of soluble nutrients and minimize thermal damage compared to conventional hot water blanching. High pressure freezing seems to promote instantaneous and homogeneous ice nucleation in fruits and vegetables. Dehydrofreezing is capable of reducing the damage to plant texture by removal partial of water before freezing. Ultrasound-assisted freezing is found to be effective in the initiation of nuclei and subsequent growth of crystals. More fundamental researches are needed for better design and scale up, so that these technologies can be transferred from laboratory to industry. © 2015 Elsevier Ltd and IIR.

The effects of ultrasound treatment and nano-zinc oxide coating on the physiological activities of fresh-cut kiwifruit

- Meng, Xiangyong, Zhang, Min, Adhikari, Benu

Authors: Meng, Xiangyong , Zhang, Min , Adhikari, Benu
Date: 2014
Type: Text , Journal article
Relation: Food and Bioprocess Technology Vol. 7, no. 1 (2014), p. 126-132
Full Text: false
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Description: This study evaluated the efficacy of ultrasound treatment and nano-zinc oxide (ZnO) coating individually and in combination in preserving the quality of fresh-cut kiwifruit. The nano-ZnO coating solution was prepared by mixing the ZnO nanoparticles in premixed chitosan-acetic acid solution. The fresh-cut kiwifruit were dipped in NaClO solution (50 Î¼L L-1 sodium, control), subjected to ultrasound treatment (40 KHz, 350 W, 10 min), or coated with nano-ZnO solution. The fresh-cut kiwifruit samples were also subjected to combined ultrasound treatment and nano-ZnO coating. All of these test samples were stored at 4 Â°C for 10 days. The effects of these treatments on the quality parameters such as the production of carbon dioxide and ethylene, mass loss, and flesh firmness were investigated. At the end of storage, the combination treatments with ultrasound treatment at 40 KHz with 1.2 g L-1 nano-ZnO coating showed lower production of ethylene (1.86 Î¼L kg-1 h-1) and carbon dioxide (10.01 mg kg-1 h-1), water loss (0.46 %), and texture (7.87 N). Hence, it was concluded that the combination of ultrasound treatment with nano-ZnO coating is a promising approach to extend the shelf-life of fresh-cut kiwifruit. Â© 2013 Springer Science+Business Media New York.

The energy consumption and color analysis of freeze/microwave freeze banana chips

- Jiang, Hao, Zhang, Min, Liu, Yin, Mujumdar, Arun, Liu, Huihua

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
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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 Ã— 10 6 J (9.92 kW h) and 21.76 Ã— 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 Ã— 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. Â© 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
Description: C1

The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments

- Cheng, X., Zhang, Min, Adhikari, Benu

Authors: Cheng, X. , Zhang, Min , Adhikari, Benu
Date: 2013
Type: Text , Journal article
Relation: Ultrasonics Sonochemistry Vol. 20, no. 2 (2013), p. 674-679
Full Text: false
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Description: The effect of thermal and thermosonic treatments on the inactivation kinetics of polyphenol oxidase (PPO) in mushroom (Agaricus bisporus) was studied in 55-75°C temperature range. In both the processes, the inactivation kinetics of PPO followed a first-order kinetics (R2 = 0.941-0.989). The D values during thermal inactivation varied from 112 ± 8.4 min to 1.2 ± 0.07 min while they varied from 57.8 ± 6.1 min to 0.88 ± 0.05 min during thermosonic inactivation at the same temperature range. The activation energy during thermal inactivation was found to be 214 ± 17 kJ/mol, while it was 183 ± 32 kJ/mol during thermosonic inactivation. The inactivating effect of combined ultrasound and heat was found to synergistically enhance the inactivation kinetics of PPO. The D values of PPO decreased by 1.3-3 times during thermosonic inactivation compared to the D values of PPO during thermal inactivation at the temperature range. Therefore, thermosonication can be further developed as an alternative to "hot break" process of mushroom. © 2012 Elsevier B.V. All rights reserved.
Description: 2003010582

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