Progress in Agricultural Engineering Sciences最新文献

{"title":"Effect of lactic acid and lysozyme on river fish fillets during cold storage","authors":"L. Nguyen","doi":"10.1556/446.2021.30016","DOIUrl":"https://doi.org/10.1556/446.2021.30016","url":null,"abstract":"Presented work evaluated how quality of catfish fillets is affected by treatments using lactic acid or lysozyme in combination with chlorine. Fish fillets without skin were consecutively immersed and washed in 100 ppm chlorine solution and sprayed with 2.5% lactic acid or 0.5% lysozyme solution. Control samples were only washed with water at the same time. Samples were stored at 2 °C for 10 days in vacuum packaging. Parameters of pH, firmness, surface color and microbial cell counts (cfu/g) were measured on the 1st, 4th, 7th and 10th days. Especially the latter had high importance from the point of view of food safety. Catfish fillets shown decreased survival of microorganisms as a result of treatment. Lysozyme and lactic acid achieved 1.8 and 2.4 log cfu/g reduction, respectively. Lower cell counts were observed for all treated samples compared to control during 10 days. Chlorine in combination with lactic acid achieved the best efficiency. The results are promising and suggest that combined treatment is able to improve safety by controlling microorganisms on fish fillets during cold storage.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45383449","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}

{"title":"Analysis of several techno-functional and sensory attributes upon egg allergen ingredient substitution by blood plasma powder in sponge cake","authors":"T. Csurka, Fanni Szücs, B. Csehi, L. Friedrich, K. Pásztor-Huszár","doi":"10.1556/446.2021.30011","DOIUrl":"https://doi.org/10.1556/446.2021.30011","url":null,"abstract":"Animal blood is a by-product, which can be utilized in a value-adding way instead of being wasted. Allergen substitution is an obvious possibility because many properties of blood plasma are similar to egg white. Techno-functional and sensory attributes (water activity, moisture content, colour and texture related properties) were measured by instrumental methods. The allergenic egg powder can be substituted by non-allergenic blood plasma powder in sponge cakes, but the change in the ingredient has an effect on hardness and tolerating compressive stress until the breaking. In the case of water activity and moisture content, sponge cakes with blood plasma were as desirable as sponge cakes with egg.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45963541","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}

{"title":"An attempt to the nondestructive investigation of photo-induced potato postharvest quality degradation – Preliminary results","authors":"V. Zsom-Muha, L. Nguyen, L. Baranyai, G. Hitka, Zsuzsanna Horváth-Mezőfi, Gergő Szabó, T. Zsom","doi":"10.1556/446.2021.30012","DOIUrl":"https://doi.org/10.1556/446.2021.30012","url":null,"abstract":"Among improper harvest and/or postharvest storage conditions, the effect of direct sunlight plays an important role in quality degradation of potato resulting in the development of green surface color based on chlorophyll formation associated with the formation of poisonous chemicals – glycoalcaloids – known as a -chaconine and a -solanine. Yellow skinned and fleshed potatoes with or without visible initial marks of green surface color were stored at normal room temperature under direct natural (sun)light conditions for almost two months. The aim of this study was the preliminary investigation of the sunlight induced formation of chlorophyll related compounds in potato indirectly by the detection of chlorophyll development. This attempt was based on nondestructive determination of chlorophyll related spectral and fluorescence indices for both sunlight exposed and unexposed potato sides. For both potato groups the chlorophyll content related DA-index ® and chlorophyll fluorescence characteristics (F 0 , F m , F v and F v /F m ) increased during the storage period representing chlorophyll formation. In the case of F m , F v and F v /F m values, the yellow samples reached the values of the initial spotted green samples by the 7 th – 9 th days. From this time, the chlorophyll fl uorescence values changed only minimally. After storage day 34, in the case of both at day 0 yellow and green spotted potatoes, the sunny side ’ s F 0 value was lower than that of shaded side. Close relationship was found between the results of Walz monitoring-PAM (Pulse Amplitude-Modulated) chlorophyll fl uorometer and the PSI (Photon Systems Instruments) chlorophyll fl uorescence imaging device (e.g. F v R 2 5 0.7226). According to our preliminary results, the Vis/NIR DA-meter ® , the monitoring-PAM and the chlorophyll fl uorescence imaging fl uorometers were found to be suitable nondestructive devices for further investigations concerning the postharvest chlorophyll formation based greening phenomena, which is associated with solanine development in potato.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49372937","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}

{"title":"Ozone treatment on cucumber and tomato during simulated retail storage","authors":"M. S. Dam, V. D. Nguyen, T. Zsom, L. Nguyen, G. Hitka","doi":"10.1556/446.2021.30006","DOIUrl":"https://doi.org/10.1556/446.2021.30006","url":null,"abstract":"The effect of storage temperature and ozone treatment on the post-harvest quality of cucumber and tomato was investigated. Cucumber and tomato were stored together with or without gaseous ozone treatment at 20 8 C and 14 8 C for 16 days. Firmness, color, weight loss, DA index and decay percentage of samples were evaluated during storage period. The results showed that the combination of ozone treatment and cold storage could maintain the quality of these horticultural products and decreased the decay incidence. Additionally, this combination also reduced the weight loss of samples during storage. Furthermore, ozone treatment maintained the green skin color of cucumber. No sign of chilling injury occurred during storage at 14 8 C. Commodities stored with approximately 0.1ppm gaseous ozone at 14 8 C retained the firmness compared to other treatments until the end of the experiment. This study suggests a promising use of gaseous ozone treatment in storage chamber where ethylene-producing and ethylene-sensitive vegetables are stored together.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49069402","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}

{"title":"Substitution of milk allergen ingredient by blood plasma powder in custard with different sweeteners","authors":"T. Csurka, Fanni Szücs, B. Csehi, L. Friedrich, K. Pásztor-Huszár","doi":"10.1556/446.2021.30010","DOIUrl":"https://doi.org/10.1556/446.2021.30010","url":null,"abstract":"Animal blood is a by-product, which can be utilized in a value-adding way instead of being wasted. Allergen substitution is a good possibility especially for a substance that is difficult to substitute, such as milk. Blood plasma is a fluid with high protein content without blood (iron) taste and colour, so it is similar to milk in several ways. While investigating the substitution of milk, it is advisable to investigate the substitution of sugar as well because a lot of consumers who exclude milk from their diet find the glycaemic index and energy content of foods important. The investigated model food is a simple, homogeneous matrix: vanilla custard with milk and with and without sugar and vanilla custard with blood plasma and with and without sugar. Colour, pH and rheological attributes of custard sample groups were measured. According to the results the used protein source as well as sweetener significantly determine the colour, pH and texture of the final product. However, colour and pH are easy to change with other components (food colours, acidity regulators) and the effect of milk and sugar substitution on rheological attributes might not be possible to detect without instrumental analysis.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43006546","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}

{"title":"Quantitative analysis of the berry size in grapevine cultivar ‘Italia’ •: Digital image analysis of the grapevine","authors":"E. Somogyi, Á. Kun, J. Lazar, P. Bodor-Pesti, D. Sárdy","doi":"10.1556/446.2021.30007","DOIUrl":"https://doi.org/10.1556/446.2021.30007","url":null,"abstract":"","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41659917","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}

{"title":"Evaluation of a gluten-free sourdough bakery product","authors":"A. Kovács, Raul Kolinka, G. Kóczán, Z. Kókai","doi":"10.1556/446.2021.30005","DOIUrl":"https://doi.org/10.1556/446.2021.30005","url":null,"abstract":"The population of gluten sensitive people has been gradually rising in the last decades. The food industry, especially the bakery industry has to develop more gluten-free products to satisfy the consumer ’ s demand. However, the quality of these products differs from the quality attributes of a standard glutenious bakery product. Therefore, the aim of our research was to develop a good quality gluten-free sourdough product with 3 different gluten-free fl ours: millet, brown rice and a commercially available mixture (Belbake). We investigated the differences in moisture content, the baking loss, the texture and the sensory properties of the products. According to our results in the case of the moisture content the brown rice sample had the highest, while the millet gave the lowest value. The baking loss measurement gave reverse results. In the texture analysis the brown rice sample was the softest, but the millet and the Belbake had better results in resilience and in springiness. Also, in the sensory analyses the Belbake product was found to be the best by the judges, however, there were no signi fi cant differences between them. In conclusion, the product development of a gluten-free sourdough bakery product was successful. Further research is needed to investigate the shelf life of the products.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45902437","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}

{"title":"Comparison of the single-step and double-step sous-vide treatment effect on the quality attributes of chicken breast •: A novel approach to sous-vide","authors":"Endrit Hasani, G. Kenesei, I. Dalmadi","doi":"10.1556/446.2021.30008","DOIUrl":"https://doi.org/10.1556/446.2021.30008","url":null,"abstract":"","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44202504","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}

{"title":"Optimal drying conditions for valorization of industrial apple pomace: Potential source of food bioactive compounds","authors":"F. Gonelimali, B. Szabó-Nótin, M. Máté","doi":"10.1556/446.2021.30009","DOIUrl":"https://doi.org/10.1556/446.2021.30009","url":null,"abstract":"","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42067188","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}

{"title":"Biofuels and biochars production from agricultural biomass wastes by thermochemical conversion technologies: Thermogravimetric analysis and pyrolysis studies","authors":"M. Guida, B. Rebbah, N. Anter, A. Medaghri-Alaoui, E. Rakib, A. Hannioui","doi":"10.1556/446.2021.00020","DOIUrl":"https://doi.org/10.1556/446.2021.00020","url":null,"abstract":"In this paper, thermal degradation (TGA) and pyrolysis studies of sunflower shell biomass (SSB), eucalyptus biomass (EB), wheat straw biomass (WSB), and peanut shell biomass (PSB) were carried out using the thermogravimetric analysis and stainless steel tubular reactor. Thermal degradation of all biomass wastes was examined at a heating rate of 10 °C/min in nitrogen atmosphere between 20 and 800 °C. Experiments of pyrolysis were carried out in a tubular reactor from 300 to 700 °C with a heating rate of 10 °C/min, a particle size of 0.1–0.3 mm and nitrogen flow rate of 100 mL.min−1, which the aim to study how temperature affects liquid, solid, and gas products. The results of this work showed that three stages have been identified in the thermal decomposition of SSB, EB, WSB, and PSB wastes. The first stage occurred at 120–158 °C, the second stage, which corresponds to hemicellulose and cellulose's degradation, occurred in temperatures range from 139 to 480 °C for hemicellulose, and from 233 to 412 °C for cellulose, while the third stage occurred at 534–720 °C. It was concluded that temperature has a significant effect on product yields. The maximum of bio-oil yields of 37.55, 30.5, 46.96, and 50.05 wt% for WSB, PSB, SSB, and EB, were obtained at pyrolysis temperature of 500 °C (SSB, PSB, and WSB) and 550 °C (EB). Raw biomass, solid and liquid products obtained were characterized by elemental analysis, Fourier transformed infrared spectroscopy (FT-IR), nuclear magnetic resonance spectroscopy (NMR), and x-ray diffraction (XRD). The analysis of solid and liquid products showed that bio-oils and bio-chars from agricultural biomass wastes could be prospective sources of renewable fuels production and value added chemical products.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48445525","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}