International Journal of Food Engineering最新文献_第5页

Determination of viscosity and critical concentrations of commercial low methoxyl pectin 商品低甲氧基果胶粘度和临界浓度的测定

4区农林科学

International Journal of Food Engineering Pub Date : 2023-09-15 DOI: 10.1515/ijfe-2023-0058

Eko Hari Purnomo, Uray Ulfah Nabilah, Azis Boing Sitanggang

{"title":"Determination of viscosity and critical concentrations of commercial low methoxyl pectin","authors":"Eko Hari Purnomo, Uray Ulfah Nabilah, Azis Boing Sitanggang","doi":"10.1515/ijfe-2023-0058","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0058","url":null,"abstract":"Abstract Determining viscosity and critical concentrations is essential for industrial application of pectin solution. Critical concentration can be determined rheologically based on zero shear viscosity , apparent viscosity, specific viscosity, and consistency index of dilute polymer solution. Direct experimental comparison of the aforementioned methods for critical concentration determination is still lacking. Therefore, this study aims to experimentally compare different viscosity methods to determine critical concentration of three different pectin solutions (sun flower, citrus, and apple). The three pectin sources at concentrations of 0.1–3.0 % (w/v) showed Newtonian to shear thinning behavior. The critical concentration ranges of pectin, from the lowest to highest, was sunflower (0.6792−0.9589 % (w/v)), citrus (0.7172−1.0347 % (w/v)), and apple (0.7645−1.1233 % (w/v)). Critical concentration determined based on consistency index was relatively close to the result obtained from zero shear viscosity. Whereas critical concentrations of the pectin solutions determined from specific viscosity and apparent viscosity were significantly different from critical concentration determined from zero shear viscosity.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135353914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","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 steam explosion on physicochemical, functional and structural properties of soluble dietary fiber from pomelo peel 蒸汽爆炸对柚皮可溶性膳食纤维理化、功能和结构特性的影响

4区农林科学

International Journal of Food Engineering Pub Date : 2023-09-13 DOI: 10.1515/ijfe-2023-0099

Zhining Yuan, Jiatian Yan, Qian Zhang, Jie Zheng, Aijun Hu

引用次数: 0

Effect of fermentation of Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 on metabolites of soy yogurt 丹尼斯科混合乳酸菌与单乳双歧杆菌HCS04-001发酵对大豆酸奶代谢物的影响

4区农林科学

International Journal of Food Engineering Pub Date : 2023-09-12 DOI: 10.1515/ijfe-2023-0085

Xu Xinyue, Cui Huaitian, Xu Jiaxin, Yuan Zhiheng, Li Jun, Liu Jun, He Liu, Zhu Danshi

{"title":"Effect of fermentation of Danisco mixed <i>lactic acid bacteria</i> and single <i>Bifidobacterium lactis</i> HCS04-001 on metabolites of soy yogurt","authors":"Xu Xinyue, Cui Huaitian, Xu Jiaxin, Yuan Zhiheng, Li Jun, Liu Jun, He Liu, Zhu Danshi","doi":"10.1515/ijfe-2023-0085","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0085","url":null,"abstract":"Abstract In this study, the effects of Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 fermentation on metabolites in soy yogurt were investigated. The main volatile metabolites in sample D fermented by Danisco mixed lactic acid bacteria were aldehydes, followed by alcohols and ketones. In contrast, the main flavor substances in sample SQ fermented by single Bifidobacterium lactis HCS04-001 were alcohols followed by aldehydes. L-Arginine, S-Adenosylhomocysteine, Glutamyltyrosine, Gly-Trp, Ser-Trp, Ile-Ser-Leu, Pro-Val-Leu etc. and D-Ornithine, Citrulline, Glutamylproline, organic acid were the main non-volatile differential metabolites that distinguished the soy yogurt samples. Arginine biosynthesis and glutathione metabolism were important pathways leading to differences in metabolic profiles. This study provides detailed insight into the metabolic properties of commercial Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 fermentations, which will contribute to the development of soy yogurt with good nutritional and sensory qualities.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135825602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","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 defatted rice bran addition on properties of texturized soy and rice protein products 脱脂米糠添加量对大豆和大米蛋白质地化产品性能的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-09-01 DOI: 10.1515/ijfe-2023-0041

Thanaporn Pengjun, C. Sringarm, T. Kunanopparat, S. Rungchang, S. Ditudompo, S. Siriwattanayotin

{"title":"Effect of defatted rice bran addition on properties of texturized soy and rice protein products","authors":"Thanaporn Pengjun, C. Sringarm, T. Kunanopparat, S. Rungchang, S. Ditudompo, S. Siriwattanayotin","doi":"10.1515/ijfe-2023-0041","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0041","url":null,"abstract":"Abstract The objective of this work was to produce low moisture-texturized vegetable protein (LM-TVP). Firstly, SPI:DRB at ratio of 50:50, 65:35 and 80:20 (w/w) was blended to produce TVP with 50–70 % protein (TSP50–70), respectively. In addition, RPI:DRB was also blended at the same ratio to produce non beany odor TVP with 50–70 % protein (TRP50–70). All samples were extruded using twin screw extruder. Extrusion condition was fixed at 25 % of feed moisture, 400 rpm of screw speed and 130 °C of die temperature. Next, properties of TSP50–70 and TRP50–70 before and after rehydration were characterized. For TSP50–70, studied properties consisting of expansion ratio, density, WAC, WHC and OHC of TSP50–70 were 2.20–2.27 %, 0.26–0.34 kg/m3, 414–446 %, 2.87–4.88 g H2O/g and 2.55–2.73 g oil/g respectively. These properties values were closed and in the same range of commercial-TVP (C-TVP). However, texture of TSP50 and TSP70 was significantly different, as decreasing DRB content from 50 (TSP50) to 20 % (TSP70) improved texture in terms of hardness (from 0.51 to 1.88 N), springiness (from 0.73 to 0.96) and cohesiveness (from 0.46 to 0.81) of TSP. Therefore, to add value to DRB, TSP70 (80 % SPI and 20 % DRB) was proposed to produce TSP. For TRP, expansion ratio, density, WAC, hardness, springiness and cohesiveness of TRP50–70 were 1.07–1.34 %, 0.63–0.88 kg/m3, 78–158 %, 1.03–9.10 N, 0.71–0.85 and 0.27–0.29 which were out of range compared to C-TVP.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49592453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Frontmatter 头版头条

4区农林科学

International Journal of Food Engineering Pub Date : 2023-09-01 DOI: 10.1515/ijfe-2023-frontmatter9

引用次数: 0

Adsorption and desorption characteristics of flavonoids extracted from hawthorn (Crataegus pinnatifida) on macroporous resin 山楂黄酮在大孔树脂上的吸附与解吸特性

4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-31 DOI: 10.1515/ijfe-2022-0263

Xin Huang, Mingxing Zhang, Suhong Li, Tuoping Li

引用次数: 0

Effects of extrusion treatment on the physical and emulsifying properties of wheat germ protein 挤压处理对小麦胚芽蛋白物理及乳化特性的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-31 DOI: 10.1515/ijfe-2023-0124

Chaofan Gao, Jun-qiang Jia, Su Zhang, Xinyu Song, Yi Yang, Qiong-ying Wu, Xiudie Cui

引用次数: 0

Heat and mass transfer in vacuum drying process of fructooligosaccharides syrup 低聚果糖糖浆真空干燥过程中的传热传质

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-30 DOI: 10.1515/ijfe-2022-0264

Lijuan Zhao, Hui Xie, Yuxuan Liu, Chenxi Ran, Zhonghua Wu

{"title":"Heat and mass transfer in vacuum drying process of fructooligosaccharides syrup","authors":"Lijuan Zhao, Hui Xie, Yuxuan Liu, Chenxi Ran, Zhonghua Wu","doi":"10.1515/ijfe-2022-0264","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0264","url":null,"abstract":"Abstract Fructooligosaccharides (FOS) is a functional food additive. FOS syrup produced by biological methods can be easily transported, stored and used after drying. In this study, the effects of operating pressure, heating temperature and initial moisture content of FOS syrup on the drying characteristics during vacuum drying were studied. With a visual system, the state changes of the material during the drying process were recorded. The specific heat, viscosity and thermal conductivity of the FOS at different temperatures and moisture contents were measured. From the perspective of drying characteristics, the whole drying process can be divided into four periods: the increasing drying rate period AB, the first falling drying rate period BC, the second falling drying rate period CD and the third falling drying rate period DE. The heat transfer mode in AB and BC was boiling heat transfer, with the material viscosity less than 267.9 Pa·s. In CD period, the heat transfer mode was convection heat transfer with the material viscosity of 267.9 Pa·s to 501.6 Pa·s. In DE period, the material viscosity was greater than 501.6 Pa·s and did not have fluidity, and the heat transfer mode was heat conduction. A multivariate model for the convection heat transfer coefficient was obtained based on the heat balance. The maximum error between the simulation value by the model and the experimental value of the material moisture content during the vacuum drying process was 4.18 %.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48009823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality enhancement of spray-dried pumpkin powder by mixing with mulberry leaf and oat bran powders 用桑叶和燕麦麸粉混合提高喷雾干燥南瓜粉的质量

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-18 DOI: 10.1515/ijfe-2023-0054

Ying Lyu, Qinqin Chen, Mingyang Gou, Gege Liu, Jin-feng Bi

引用次数: 0

Impact of fat types on the visual, textural, and sensory properties of Nanberenji (a traditional gluten-free cookie) 脂肪类型对南贝仁记（一种传统的无麸质饼干）视觉、质地和感官特性的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-16 DOI: 10.1515/ijfe-2023-0013

A. Heydari, M. Mohebbi, Arash Ghaitaranpour

{"title":"Impact of fat types on the visual, textural, and sensory properties of Nanberenji (a traditional gluten-free cookie)","authors":"A. Heydari, M. Mohebbi, Arash Ghaitaranpour","doi":"10.1515/ijfe-2023-0013","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0013","url":null,"abstract":"Abstract The objective of this research was to evaluate the effects of various fat types (Bakery fat, Ghee, and Olive oil) on visual characteristics, baking behavior, textural, and sensory properties of a traditional gluten-free rice-based cookie (Nanberenji). The ability of image analysis for measuring some quality properties of prepared samples were also assessed. The obtained data demonstrated that the dough prepared with bakery and olive oil had maximum and minimum hardness values, respectively. However, after baking, the samples prepared with olive oil showed the highest hardness, meaningfully. The given outputs from image processing depicted that cookie prepared with bakery fat (NBF) and samples prepared with olive oil (NOO) had the highest and lowest surface color uniformity, respectively. Over baking time, the intensity and changes in the behavior of image textural features of NG and NBF samples were the same, while NOO samples showed a different behavior. Based on sensory analysis results, olive oil, as a healthy unsaturated fat, is advised to be used in the formulation of Nanberenji to produce a gluten-free cookie with a desirable texture, color, and flavor.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44427869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0