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Physical characterization and mass modelling of Wood apple (Aegel marmelos L.) 木苹果(Aegel marmelos L.)的物理特征和质量模型
Food Physics Pub Date : 2024-05-24 DOI: 10.1016/j.foodp.2024.100013
Rinku Grover , Arun Kumar Attkan , Sunil Kumar , Angam Raleng
{"title":"Physical characterization and mass modelling of Wood apple (Aegel marmelos L.)","authors":"Rinku Grover ,&nbsp;Arun Kumar Attkan ,&nbsp;Sunil Kumar ,&nbsp;Angam Raleng","doi":"10.1016/j.foodp.2024.100013","DOIUrl":"10.1016/j.foodp.2024.100013","url":null,"abstract":"<div><p>Engineering properties of fruits and vegetables are useful in designing and development of agro processing machinery. In this study, the physical and mechanical properties of Wood apple were determined. Furthermore, the investigation include mass modelling based on physical properties of Wood apple. Fruits are graded by mass rather than size are more useful for developing the automated sorting and grading machines. Four different mathematical models (Linear, Quadratic, S-curve, and Power model) were applied to predict mass, volume and projected area of Wood apple. The data was evaluated and compared for graded and ungraded fruits. The mass of ungraded Wood apple was best predicted via arithmetic mean diameter (Da) as mean diameter in the S-curve model (M = 0.001+ (2.848/Da); R<sup>2</sup> = 0.995; SEE = 0.048). Whereas, the ellipsoid volume (V<sub>ellip</sub>) of fruit was also best predicted in the S-curve model based on volume (M= 0.002+ (0.951/V<sub>ellip</sub>); R<sup>2</sup> = 0.995; SEE = 0.050) for ungraded fruits.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100013"},"PeriodicalIF":0.0,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000070/pdfft?md5=1099efe9b61049875b358bb32dd5d564&pid=1-s2.0-S2950069924000070-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141136818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content 从直链淀粉含量角度评估和比较七个稻米品种的烹饪品质和理化特性
Food Physics Pub Date : 2024-05-23 DOI: 10.1016/j.foodp.2024.100014
Md Dilshad Karim, Md Abuhena, Md Delower Hossain, Md Mostakim Billah
{"title":"Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content","authors":"Md Dilshad Karim,&nbsp;Md Abuhena,&nbsp;Md Delower Hossain,&nbsp;Md Mostakim Billah","doi":"10.1016/j.foodp.2024.100014","DOIUrl":"10.1016/j.foodp.2024.100014","url":null,"abstract":"<div><p>Consumers may choose from a broad variety of rice varieties with different shapes, sizes, and tastes based on their cooking quality and physicochemical properties. We assessed seven local rice varieties to evaluate their physicochemical properties and grain cooking quality. This suggests that efforts to select rice varieties with improved cooking quality traits would warrant taking into account the physicochemical attributes of the rice grain. The findings showed that Sworna (27.33), Chinigura (4.41), and Bashmoti (2.19) had the highest cooking time (CT; min), water uptake ratio (WUR), and grain elongation ratio (GER), whereas Bashful (17.33), Sworna (2.63), and Sworna (1.46) had the lowest values. High amylose content (AC; %) was observed in Sworna (30.27), Kalijira (28.47), Bashmoti (27.41), and Chinigura (26.84). Low amylose content was found in Kataribhog (17.53), Bashful (17.88), and BR-16 (25.50). The alkali spreading value (ASV) of varieties ranged from 3.4 to 6.9 and was highest in Kataribhog, lowest in Bashmoti, and intermediate in Chinigura, Bashful, Kalijira, Sworna, and BR-16. The highest and lowest gel consistency values for Kataribhog and BR-16 were 45 mm and 90 mm, respectively, with readings ranging from 90.00 to 45.00 mm across all type. High amylose content, a dominant feature, may alter the physiochemical and cooking qualities of different rice cultivars. Varieties having a high amylose or low Glycemic Index (GI) content may be recommended for further investigation for health concerns and for development of valuable germplasm.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100014"},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000082/pdfft?md5=9c83cdcde871c91189b72c85ef85fae0&pid=1-s2.0-S2950069924000082-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141142501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antibacterial mechanism of thermoultrasound combined with potassium sorbate against Pichia membranifaciens 热超声波与山梨酸钾结合对膜葡萄孢的抗菌机制
Food Physics Pub Date : 2024-04-29 DOI: 10.1016/j.foodp.2024.100012
Jingya Qian , Zixuan Zhang , Di Chen , Feng Zhao , Shuhao Huo , Haile Ma , Feng Wang
{"title":"Antibacterial mechanism of thermoultrasound combined with potassium sorbate against Pichia membranifaciens","authors":"Jingya Qian ,&nbsp;Zixuan Zhang ,&nbsp;Di Chen ,&nbsp;Feng Zhao ,&nbsp;Shuhao Huo ,&nbsp;Haile Ma ,&nbsp;Feng Wang","doi":"10.1016/j.foodp.2024.100012","DOIUrl":"https://doi.org/10.1016/j.foodp.2024.100012","url":null,"abstract":"<div><p>The effect of the antimicrobial mechanism of ultrasound (US) in combination with heat (T) and potassium sorbate (PS) treatment on <em>Pichia membranifaciens</em> (<em>P. membranifaciens</em>) is investigated in this study. It is found that ultrasound combined with heat (thermoultrasound [TS]) exhibits a synergistic inactivation efficiency, and the combinations of US, T, and TS with PS also improve inactivation efficacy through reductions of 0.32 ± 0.02 log, 0.73 ± 0.04 log, and 4.50 ± 0.04 log in <em>P. membranifaciens</em> achieved using US + PS, T + PS, and TS + PS, respectively. Further, use of the TS + PS treatment leads to cytoplasmic leakage and a decrease in dehydrogenase activity, as well as a significant increase in cell membrane permeability, causing membrane depolarization and the inward flow of extracellular calcium ions. In addition, the cell membrane composition is detected by infrared spectroscopy, demonstrating that TS + PS treatment results in a decrease in lipid and protein content and an increase in phospholipid content in the cell membrane. Scanning and transmission electron microscopy reveals a deformed cell structure and damage to cell membrane integrity after TS + PS treatment. In addition, the expression of heat shock protein (Hsp82 and Hsp70) genes is shown to decrease after TS and TS + PS treatment compared to the T and T + PS treatment groups, indicating cellular homeostasis has been broken and cells are responding to the damage by activating the protective gene expression program.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100012"},"PeriodicalIF":0.0,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000069/pdfft?md5=a237e2455d27e071476911b3df34eefe&pid=1-s2.0-S2950069924000069-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140906024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Physical action of nonthermal cold plasma technology for starch modification 非热冷等离子体技术在淀粉改性中的物理作用
Food Physics Pub Date : 2024-04-17 DOI: 10.1016/j.foodp.2024.100011
Rakesh Kumar Gupta, Proshanta Guha, Prem Prakash Srivastav
{"title":"Physical action of nonthermal cold plasma technology for starch modification","authors":"Rakesh Kumar Gupta,&nbsp;Proshanta Guha,&nbsp;Prem Prakash Srivastav","doi":"10.1016/j.foodp.2024.100011","DOIUrl":"https://doi.org/10.1016/j.foodp.2024.100011","url":null,"abstract":"<div><p>Nonthermal cold plasma technology has emerged as a novel and promising approach for modifying starch, offering distinct advantages over traditional methods. This article explores the fundamental physical mechanisms involved in cold plasma technology to modify starch molecules. Cold plasma treatment generates reactive species and electromagnetic fields that induce controlled physical and chemical changes in starch, including cross-linking and chemical functionalization. These modifications influence fundamental properties of starch, such as gelatinization temperature, viscosity, and structural integrity. Moreover, the nonthermal nature of cold plasma preserves the integrity of heat-sensitive compounds in starch, making it suitable for a wide range of applications in the food and material industries. By optimizing process parameters, such as gas composition and treatment duration, cold plasma technology enables precise and tailored modifications of starch to meet specific functional requirements. So, a comprehensive understanding of the physical mechanism behind cold plasma technology for starch modification opens up new avenues for innovation in the food industry. Starch-based products that have been altered by cold plasma to have improved qualities and be used in a wide range of industries.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100011"},"PeriodicalIF":0.0,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000057/pdfft?md5=e9d96831ca37e54cbcacb911a2044d61&pid=1-s2.0-S2950069924000057-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140643799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Interdisciplinary innovation involving food science and physics: Food Physics 涉及食品科学和物理学的跨学科创新:食品物理学
Food Physics Pub Date : 2023-09-01 DOI: 10.1016/j.foodp.2023.100001
Haile Ma, Juming Tang, Hosahalli S. Ramaswamy, Muthupandian Ashokkumar, Zhongli Pan
{"title":"Interdisciplinary innovation involving food science and physics: Food Physics","authors":"Haile Ma,&nbsp;Juming Tang,&nbsp;Hosahalli S. Ramaswamy,&nbsp;Muthupandian Ashokkumar,&nbsp;Zhongli Pan","doi":"10.1016/j.foodp.2023.100001","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100001","url":null,"abstract":"","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100001"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49721243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten 静电场辅助冷冻对面筋功能特性和聚集行为的影响
Food Physics Pub Date : 2023-09-01 DOI: 10.1016/j.foodp.2023.100004
Yanyan Zhang , Siqi Zhang , Bingrui Wang , Hongwei Wang , Xingli Liu , Hua Zhang
{"title":"Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten","authors":"Yanyan Zhang ,&nbsp;Siqi Zhang ,&nbsp;Bingrui Wang ,&nbsp;Hongwei Wang ,&nbsp;Xingli Liu ,&nbsp;Hua Zhang","doi":"10.1016/j.foodp.2023.100004","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100004","url":null,"abstract":"<div><p>Changes in gluten during the freezing process could cause a deterioration in dough quality, which would be solved by electrostatic field treatment. This paper investigated the effects of electrostatic field assisted freezing (EFAF) on the functional properties, structural characteristics and aggregation behavior of gluten. The results showed that EFAF improved the functional properties of gluten with enhanced water holding, emulsifying and foaming properties. When the electrostatic field was applied, the α-helix content and g-g-g conformation of gluten proteins increased with a maximum of 27.50 % and 40.05 %, respectively, which were significantly different from the control (<em>P</em> &lt; 0.05). The degree of depolymerization of gluten macromolecules decreased when the electrostatic field was applied, and was obtained to be the lowest at 600 V with 5.71 %, which was significantly different from that without applied electrostatic field (<em>P</em> &lt; 0.05). After EFAF, AFM analysis showed a more intact glutenin chain structure and smaller particle size of the gliadin. These results indicated that EFAF improved the functional properties of gluten proteins by the mechanism of slowing down the depolymerization of gluten macromolecules, maintaining the chain structure of gluten, stabilizing the intramolecular disulfide bonds of gliadin, and stabilizing the microstructure of gluten.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100004"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S295006992300004X/pdfft?md5=484cd53e7441b2508b145cabaec6aa58&pid=1-s2.0-S295006992300004X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72286625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat 比较四种鸡肉干燥方法的干燥效率和理化特性
Food Physics Pub Date : 2023-09-01 DOI: 10.1016/j.foodp.2024.100010
Rui Zhu , Wenqing Chen , Yuan Zheng , Runda Xu , Haile Ma
{"title":"Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat","authors":"Rui Zhu ,&nbsp;Wenqing Chen ,&nbsp;Yuan Zheng ,&nbsp;Runda Xu ,&nbsp;Haile Ma","doi":"10.1016/j.foodp.2024.100010","DOIUrl":"10.1016/j.foodp.2024.100010","url":null,"abstract":"<div><p>In this study, four drying methods, including hot air drying (HAD), catalytic infrared drying (CIRD), electric infrared drying (EIRD), and electric oven drying (EOD), are used to prepare dried chicken breast. The study systematically compares the drying efficiencies of the different methods and their effects on physico-chemical properties, pet food applications, energy consumption, and costs. The results show that CIRD and EOD resulted in a better color of the final product, while the EIRD treatment resulted in the highest degree of denaturation of the chicken breast jerky proteins. In terms of chemical properties, the higher malondialdehyde content of CIRD and EIRD (2.77±0.18 mg/kg, 2.63±0.07 mg/kg) indicated higher fat oxidation in IR-treated chicken meat, which is also associated with an increase in the content of free fatty acids. This paper also found that arachidonic, linolenic, and oleic acids are positively correlated with the content of important flavor compounds in the jerky. For pet food applications, it was found that pets prefer CIRD and EIRD products, and energy and cost measurements also indicate that CIRD (4258.74 kJ/kg, 0.94 yuan/kg) is more energy and cost-efficient than other drying methods. The results show that CIRD (4258.74 kJ/kg, 0.94 yuan/kg) is a more energy-efficient and less costly drying method.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100010"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000045/pdfft?md5=9e44d63f6c1dd287e2497bea8cea56df&pid=1-s2.0-S2950069924000045-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140405806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleifera powder 工艺优化以及加工条件对用阿查粉和脱脂辣木籽粉生产的尼日利亚面食的物理、热和质地特性的影响
Food Physics Pub Date : 2023-09-01 DOI: 10.1016/j.foodp.2024.100007
Akeem Olayemi Raji , Isiaka Mubarak Olaitan , Maxwell Yemmy Mitchel Omeiza , Mayowa Saheed Sanusi
{"title":"Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleifera powder","authors":"Akeem Olayemi Raji ,&nbsp;Isiaka Mubarak Olaitan ,&nbsp;Maxwell Yemmy Mitchel Omeiza ,&nbsp;Mayowa Saheed Sanusi","doi":"10.1016/j.foodp.2024.100007","DOIUrl":"https://doi.org/10.1016/j.foodp.2024.100007","url":null,"abstract":"<div><p>The consumption of Nigerian lesser known crops has been advocated by many researchers. Replacement of wheat flour with acha (<em>Digitaria exilis</em>) and de-fatted <em>Moringa oleifera</em> cake in pasta production at a laboratory scale was investigated to determine their suitability in functional pasta production. Optimization process of pasta production from acha flour (AF) and defatted <em>Moringa oleifera</em> powder (DMP) carried out using standard method, with the objectives of determining optimum processing condition by applying hybrid of Taguchi Orthogonal Array Design and Response Surface Methodology of Design Expert version 6.0. The independent variables were barrel temperature (90 – 110 <sup>o</sup>C), barrel speed (240 – 360 rpm) and moisture content (30–40%). The responses ranged as follows: hardness (18.96 – 27.83 N), springiness (0.41 – 0.71), adhesiveness (0.09 – 0.59 N/m<sup>2</sup>), cohesiveness (0.35 – 0.64), chewiness (3.85–11.89 N/m<sup>2</sup>), gumminess (9.23 – 17.63 N/m<sup>2</sup>), colour characteristics (<em>L</em>* [0.07 – 2.20], <em>a</em>* [0.32 – 1.07] and <em>b</em>* [0.21 – 2.11]), cooking time (4.00 – 6.00 min), cooking loss (5.66 – 8.05 g/100 g), water uptake (95.27–137.27%), elongation ratio (0.82 – 1.08), specific heat capacity (Cp) (177.31 – 196.45 kJ/kg/K), thermal conductivity (27.31–29.64 W/m/K) and thermal diffusivity (8.17 – 8.81 ×10<sup>−6</sup> m<sup>2</sup>/s). The variation in processing conditions significantly (P &lt; 0.05) influenced all the responses. However, the principal component analysis (PCA) of the physical, thermal and instrumental textural characteristics of pastas showed positive correlations except for adhesiveness and overall acceptability. Conclusively, dough moisture content of 39.85%, barrel speed of 240 rpm and barrel temperature of 110°C gave the optimal extrusion process condition for the production of high-quality pasta.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100007"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S295006992400001X/pdfft?md5=28e119cf540dd84e18aa122a75085559&pid=1-s2.0-S295006992400001X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140320633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Prediction of physicochemical and textural properties of post-harvest ‘Hayward’ kiwifruit based on creep properties 基于蠕变特性的“海沃德”猕猴桃采后理化和质地特性预测
Food Physics Pub Date : 2023-09-01 DOI: 10.1016/j.foodp.2023.100005
Mengmeng Xie, Wuqi Zhao, Dan Lu
{"title":"Prediction of physicochemical and textural properties of post-harvest ‘Hayward’ kiwifruit based on creep properties","authors":"Mengmeng Xie,&nbsp;Wuqi Zhao,&nbsp;Dan Lu","doi":"10.1016/j.foodp.2023.100005","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100005","url":null,"abstract":"<div><p>The main purpose of this study was to explore the feasibility of predicting the physicochemical and texture characteristics of ‘Hayward’ kiwifruit through a theoretical model. Sixteen physicochemical indices of the kiwifruit, including hardness, color change (ΔE), cohesiveness, springiness, soluble solids content (SSC), and Vitamin C, were determined as the factor analysis. The creep properties of the kiwifruit were fitted with three creep models to find the most suitable model, which was selected to produce the key creep parameters. Then, the relationship between the selected creep model and the representative quality indices of the kiwifruit was further investigated and used to produce the quality prediction models for the fruit. It was shown that Vitamin C, SSC, ΔE, hardness, adhesiveness, and springiness were the most representative quality indices of kiwifruit. In addition, the Four-element Burgers model was recognized as the most suitable model to describe the creep behavior of ‘Hayward’ kiwifruit. A significant correlation (p &lt; 0.01) existed between the creep model parameters and the most representative quality indices, and the R<sup>2</sup> of the kiwifruit quality prediction models established by regression analysis were all greater than 0.80, and no significant difference between the predicted value and the actual value was found. These results suggest the feasibility of establishing the quality prediction model for Hayward kiwifruit.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100005"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069923000051/pdfft?md5=c3c5c14d0331ed775f074bd0837d662e&pid=1-s2.0-S2950069923000051-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92073833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine 超声波辅助发酵对中国米酒理化性质和挥发性风味化合物的影响
Food Physics Pub Date : 2023-09-01 DOI: 10.1016/j.foodp.2023.100006
Jing Hao , Haining Xu , Pengfei Yan , Mengyuan Yang , Benjamin Kumah Mintah , Xianli Gao , Rong Zhang
{"title":"Effect of ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine","authors":"Jing Hao ,&nbsp;Haining Xu ,&nbsp;Pengfei Yan ,&nbsp;Mengyuan Yang ,&nbsp;Benjamin Kumah Mintah ,&nbsp;Xianli Gao ,&nbsp;Rong Zhang","doi":"10.1016/j.foodp.2023.100006","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100006","url":null,"abstract":"<div><p>The traditional fermentation method for Chinese rice wine (RW) production has some limitations such as difficulty in controlling quality, long brewing time, and thin taste. In this study, ultrasonic technology was adopted by adding enzyme with the aim of improving the fermentation efficiency and volatile flavor quality of RW. Results showed that the ethanol yield was increased by 23.53 % and the fermentation time was reduced by nearly 2 days by ultrasonic treatment of (one-time, 28 kHz, 1 h, 35 W/L) on the first day. Flavor analysis (following the ultrasonic treatment) showed that the flavors, especially the esters and alcohols in RW, also enhanced most significantly. The contents of isobutyl acetate, ethyl butyrate, ethyl hexanoate, and phenethyl acetate increased by 58.03 %, 107.70 %, 31.84 %, and 18.71 %, respectively. The results showed that the brewing process could be simplified, brewing time could be reduced and volatile flavor of RW could be improved by ultrasound.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100006"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069923000063/pdfft?md5=183f381e1245c44ec000a41414acf7ee&pid=1-s2.0-S2950069923000063-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138839771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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