ETP International Journal of Food Engineering最新文献_第2页

The Study of Drying Condition for Local Dried Fermented Soy Bean (Thua Nao) 土产花脑豆豉干燥条件的研究

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.2.116-120

S. Rajchasom, Janyawat Vuthijamnonk, Nattavipa Seelum, Suttida Takonkwea

{"title":"The Study of Drying Condition for Local Dried Fermented Soy Bean (Thua Nao)","authors":"S. Rajchasom, Janyawat Vuthijamnonk, Nattavipa Seelum, Suttida Takonkwea","doi":"10.18178/ijfe.5.2.116-120","DOIUrl":"https://doi.org/10.18178/ijfe.5.2.116-120","url":null,"abstract":"This research aims to study an optimum drying condition for the semi-dried fermented soybean and further produce a seasoning rice flake with spicy flavor. Three drying temperatures of 120, 130 and 140°C were studied. The chemical and physical properties of the dried fermented sample soybean were analyzed and compared with a reference sample from a community product (Phrao district, Chiangmai province, Thailand). It was found that the chemical and physical properties of the sample dried at temperature of 130°C for 35 minutes was similar to that of the community product (Phrao district, Chiangmai provinve, Thailand). The lightness (L*) was 51.74±0.60, redness (a*) was 5.31±0.39 and yellowness (b*) was 20.35±1.09. The moisture content was 4.65±0.19% wet basis. The water activity (aw) was 0.26±0.02. The overall sensory acceptance was moderate (7.27±0.59). After that the dried fermented soy bean was used to develop the seasoning rice flake (spicy flavor). The recipe from the commercial product was applied with a ratio of 35 percentage of the dried fermented soybean flake. The sensory test on the seasoning rice flake was evaluated. It was found that the overall acceptance on the spicy flavors of seasoning rice flake from the panelists was moderate with the score of 7.44±1.01. ","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129063660","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

Effect of Transglutaminase on the Quality of Dried Alkaline Noodle from Rice Flour 谷氨酰胺转胺酶对米粉碱性干粉品质的影响

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.4.218-225

Anocha Suksomboon, Onuma Pleansri

引用次数: 0

Evaluation of Physicochemical Properties of Spray Dried Bael Fruit Powder During Storage 枸杞喷雾干燥果粉贮存过程中理化性质的评价

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.3.209-213

Siriporn Sornsomboonsuk, T. Junyusen, Natthaporn Chatchavanthatri, Pornpimol Moolkaew, Nadnapang Pamkhuntod

引用次数: 6

Analysis of Phenolic Compounds and Antioxidant Properties of Wines from Three Wine Grape-Growing Regions in China 中国三个葡萄酒产区葡萄酒酚类化合物及抗氧化性能分析

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.4.282-292

Tiantian Chang, Jiming Li, Chao Li, Wenguang Jiang, Yuping Zhao

{"title":"Analysis of Phenolic Compounds and Antioxidant Properties of Wines from Three Wine Grape-Growing Regions in China","authors":"Tiantian Chang, Jiming Li, Chao Li, Wenguang Jiang, Yuping Zhao","doi":"10.18178/ijfe.5.4.282-292","DOIUrl":"https://doi.org/10.18178/ijfe.5.4.282-292","url":null,"abstract":"In order to optimize two methods for the determination of antioxidant activity and compare the phenolic compounds (total phenols, total flavonoids, total flavanols and total anthocyanins) and antioxidant properties of the main wine grape varieties cultivated in three regions in China. The antioxidant activities of wines were measured by two different analytical assays: 2, 2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH+), the optimal reaction conditions of each method were also determined. Results showed that the dilution multiple of 0.15:10~0.2:10 and the reaction time of 200~240min were the optimal reaction condition for ABTS method. For DPPH method, the reaction time of 90~110 min and the dilution multiple of 0.4:10~0.8:10 were selected. Among the varieties tested, the contents of phenolic compounds and antioxidant activities in Cabernet Sauvignon wine from Ningxia and Xinjiang region were significantly higher than others, followed by the Merlot from Ningxia region. These parameters were the lowest in Cabernet Gernischet and Pinot Noir wines from Yantai and Xinjiang region, respectively. The phenolic contents and antioxidant capacity of four single varietal wines in the Ningxia region were in a higher value than in Yantai and Xinjiang region. In addition, a close relationship between phenolic contents and antioxidant capacity was observed. Analysis showed that the contents of phenolic compounds and the levels of antioxidant activity in the wine samples greatly varied with cultivar and environmental factors among regions of wine growth.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128514484","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

Production of Tofu Using Electrocoagulation Technique for Protein Precipitation 蛋白质沉淀电凝法制备豆腐

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.2.127-131

Yardfon Tanongkankit, P. Khongkrapan

{"title":"Production of Tofu Using Electrocoagulation Technique for Protein Precipitation","authors":"Yardfon Tanongkankit, P. Khongkrapan","doi":"10.18178/ijfe.5.2.127-131","DOIUrl":"https://doi.org/10.18178/ijfe.5.2.127-131","url":null,"abstract":"Protein precipitation is a necessary process for a production of tofu. Normally, adding chemical coagulants such as MgCl, CaSO4 and Na2SO4 to separate protein from aqueous phase is a traditional method. However, some previous studies reported that consumption of these chemical coagulants for a long term might cause urinary stone disease. In this study, electrocoagulation (EC) was proposed to solve this problem. During this technique, electrical current was applied into the system for changing of the protein surface charge resulting in agglomeration of suspended protein. Since level of voltages and processing time could affect the tofu quality, this research was therefore aimed to study the effects of different voltages at 10, 20 and 30 V and processing times at 30, 60, 90, 120, 150, 180 and 210 min on a percent yield of curd, texture and color of tofu. The comparison between tofu produced by electrocoagulation and commercial tofu in the terms of texture, color and sensory test was also determined to investigate the suitable condition of electrocoagulation for protein precipitation. The results showed that increase in voltage led to higher percent yield of curd. The voltage of 30 V with processing time at 180 min exhibited the highest percent yield of curd (46.24%). It was also observed that color and texture value of tofu produced using electrocoagulation at 30 V for 180 min were not significantly different when compared to that of commercial tofu with the color value of L* (78.00 ± 1.19), a* (0.64 ± 0.07), b* (20.44 ± 0.34) and the total color difference (3.54 ± 0.97) and the textural properties of hardness (5,113.83 ± 15.10 N), springiness (0.87 ± 0.01 s/s) and gumminess (2,697.77 ± 5.26 N). Moreover, sensory evaluation score of tofu produced by EC at 30 V exhibited the highest value when compared to that at 10 and 20 V.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117098386","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

Comparative Study of Rheological Characterization and Classification of Honeys with Their Physicochemical Properties 蜂蜜流变学表征及分类及其理化性质的比较研究

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.4.268-275

V. O. Anidiobu, J. Nwalor, F. Babalola

引用次数: 2

Drying Characteristics and Moisture Sorption Isotherm of Batuan [Garcinia binucao (Blanco) Choisy] Fruit 巴团果干燥特性及吸湿等温线研究

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.4.262-267

R. A. Lascano, Jennie Marie E. Orbiso, E. Dizon, T. M. Villa, M. T. Ombico

{"title":"Drying Characteristics and Moisture Sorption Isotherm of Batuan [Garcinia binucao (Blanco) Choisy] Fruit","authors":"R. A. Lascano, Jennie Marie E. Orbiso, E. Dizon, T. M. Villa, M. T. Ombico","doi":"10.18178/ijfe.5.4.262-267","DOIUrl":"https://doi.org/10.18178/ijfe.5.4.262-267","url":null,"abstract":"The drying characteristics and moisture sorption isotherm (MSI) of batuan, an underutilized and commonly neglected fruit that is often found in tropical climate countries like the Philippines, were investigated. Whole and sliced fruits were dried using a convection dryer set at 50°C. The constant-rate period is absent from the drying curve, and the bulk of drying happened in the falling rate period. Drying data was fitted in four drying models, namely: Newton (Lewis), Handerson and Pabis, Page, and Logarithmic. The goodness of the fit of the model was evaluated by comparing the values of coefficient of determination (R) and Root Mean Square Error (RMSE) between the observed and predicted moisture ratios. Page model provided the best fit in describing the drying behavior of both whole and sliced fruits, with highest R of 0.9867 and 0.9994 and lowest RMSE of 0.0360 and 0.0078, respectively. MSI of the dried fruits was meanwhile determined at 25°C using the static gravimetric method, and was fitted in seven different isotherm models, namely: Brunauer-Emmet-Teller (BET), Guggenheim-AndersonDeBoer (GAB), Adam and Shove, Halsey, Oswin, Henderson-Thompson, and Peleg. Fitness of models was evaluated using the values of R standard error (SE) and mean relative percentage deviation modulus (P). Among the models, Halsey showed the best fit for MSI with highest R of 0.9946, SE of 0.0185 and P of 7.0207%. Using the same model, the monolayer value of the dried batuan fruits was determined as 0.1542 g H2O/g solid, with corresponding water activity (aw) of 0.3478. ","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125960834","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: 4

Encapsulation of Gac Powder Extract and Its Application in Low-Nitrite Chicken Sausage Gac粉提取物的包封及其在低亚硝酸盐鸡肉香肠中的应用

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.2.146-151

N. Chanshotikul, Bung-Orn Hemung

{"title":"Encapsulation of Gac Powder Extract and Its Application in Low-Nitrite Chicken Sausage","authors":"N. Chanshotikul, Bung-Orn Hemung","doi":"10.18178/ijfe.5.2.146-151","DOIUrl":"https://doi.org/10.18178/ijfe.5.2.146-151","url":null,"abstract":"The aril and pulp of gac fruit were vacuum dried at 60C prior to extract with ethanol using microwave assisted method. The extract was encapsulated with maltodextrin using spray drying techniques. The inlet temperatures were varied from 140, 160, and 180 C, while the ratio of extract:Maltodextrin solution were varied at 1:5, 1:10, and 1:20. The moisture content, water activity, lycopene content, and radical scavenging ability were monitored to optimize the drying condition at inlet temperature of 160 C and the ratio was at 1:5. The encapsulated gac powder extract (EGPE) at this condition was used as incorporated in chicken sausage prepared at low-nitrite level (25ppm) prior evaluating the quality. The results showed that EGPE could reduce cooking yield slightly. However, it could improve the redness and yellowness of sausage as well as maintain this characteristic during storage at 10 C for a week. EGPE could also inhibit microorganisms indicated by a reduction of total plate count. Moreover, the lipid oxidation of sausage, determined by TBARS value, was also retarded when EGPE was applied. These results suggested that EGPE could be functional ingredient in chicken sausage at low nitrite level.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"115 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124250663","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: 2

Antioxidant Capacity and Total Phenolic Content Variations against Morinda citrifolia L. Fruit Juice Production Methods 桑葚果汁生产方法抗氧化能力及总酚含量变化

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.4.293-299

Malsha H. Samarasiri, Thushitha A. Chandrasiri, Diunuge Buddhika Wijesinghe, S. Gunawardena

引用次数: 4

Extrusion-Based Multiple Material Mixer Design in Food Printing 食品印刷中基于挤压的多料混合器设计

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.2.121-126

Jie Sun, Dan Zhuo

引用次数: 0