Progress in Agricultural Engineering Sciences最新文献_第9页

Using an acoustic levitator to investigate the drying kinetics and solids forming process of individual droplets during spray drying 利用声学悬浮仪研究喷雾干燥过程中单个液滴的干燥动力学和固体形成过程

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-03 DOI: 10.1556/446.2020.00011

Ramona Huelsmann, G. Esper, R. Kohlus

{"title":"Using an acoustic levitator to investigate the drying kinetics and solids forming process of individual droplets during spray drying","authors":"Ramona Huelsmann, G. Esper, R. Kohlus","doi":"10.1556/446.2020.00011","DOIUrl":"https://doi.org/10.1556/446.2020.00011","url":null,"abstract":"Spray drying is a widely used process to turn slurries into dry powders and is especially important for thermally-sensitive materials, that are often found in the food or pharmaceutical industry. However, detailed insight into the drying kinetics during spray drying is difficult to investigate due to the boundary conditions in a spray drying tower. As a result, there is a lack of important information on the drying process and subsequent solidification of individual droplets. In this context, an experimental setup for a droplet positioned in a stationary ultrasonic field of an acoustic levitator is designed to enable a non-contacting measurement of the drying kinetics and the subsequent solidification process. To generate a comparable situation like in a real spray drying process, the droplet is positioned in an airflow, where air temperature, humidity, and velocity can be adjusted over wide range. Using an infrared camera to measure the surface temperature and a Complementary Metal Oxide Semiconductor (CMOS) camera for object recognition, the droplet can be observed continuously and drying kinetics of the droplet can be determined from the measured surface temperature and decreasing droplet size. Result of a 10 wt.% aqueous micro particle TiO2 suspension are reported and show that the investigated method is a very valuable and fast tool to safely scale-up spray drying systems very close to real process conditions. Especially when only small sample amounts are available in an early development stage.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48691004","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: 3

Examination of the effect of type and quantity of sugar on main sensory parameters of homemade oat-flakes biscuit 糖的种类和用量对自制燕麦饼干主要感官参数的影响

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-02 DOI: 10.1556/446.2020.10004

T. Kaszab, Blanka Halasi, Z. Kovács

{"title":"Examination of the effect of type and quantity of sugar on main sensory parameters of homemade oat-flakes biscuit","authors":"T. Kaszab, Blanka Halasi, Z. Kovács","doi":"10.1556/446.2020.10004","DOIUrl":"https://doi.org/10.1556/446.2020.10004","url":null,"abstract":"The fiber intake is an important part of the human diet. The fiber-deficient nutrition may have long-term health problems. Oat (Avena sativa) is an excellent source of fiber and it has many health benefits due to its rich vitamin and mineral composition. Oats are used as flour and flakes in the food industry. The oat-flakes can be used in a variety of cakes, but it can be also consumed as breakfast cereals or porridge.The objective of our work was to determine the effect of the sugar content and sugar types on main sensory parameters of oat-flakes biscuit. During the experiments, six different types of biscuit were made with the addition of white or brown sugar at three different concentration levels. The moisture content, color, and the frangibility of the samples were analyzed during the 4-day storage period. The sensory evaluation of the biscuit samples was also performed on the first day of storage.The parameters of the rupture test and color measurement did not show significant changes during the storage, but the individual types of biscuits made of different types and quantities of sugar could be well distinguished. Results of sensory evaluation showed significant differences in frangibility, structure and stickiness parameters.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48925851","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

Food quality attributes of melon (Cucumis melo L.) influenced by grafting 嫁接对甜瓜食品品质特性的影响

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-02 DOI: 10.1556/446.2020.10006

Dzsenifer Németh, G. Balázs, Z. Bodor, J. Z. Zaukuu, Z. Kovács, N. Kappel

引用次数: 1

Betalains, total polyphenols, and antioxidant contents in red beetroot peel (Cylindra type) 红甜菜根皮(圆柱形)中甜菜素、总多酚和抗氧化剂含量

Progress in Agricultural Engineering Sciences Pub Date : 2020-10-30 DOI: 10.1556/446.2020.20004

M. Zin, F. Borda, E. Márki, Szilvia Bánvölgyi

{"title":"Betalains, total polyphenols, and antioxidant contents in red beetroot peel (Cylindra type)","authors":"M. Zin, F. Borda, E. Márki, Szilvia Bánvölgyi","doi":"10.1556/446.2020.20004","DOIUrl":"https://doi.org/10.1556/446.2020.20004","url":null,"abstract":"Since significant percentage of fruits and vegetables go to waste during processing, investigation of how to improve the valuable products of extraction from the wastes is an undeniably effective way to save the planet. Beetroot (root, peel, and stalk) is a chief source of natural betalain color compounds and phenolic compounds with copious radical scavenging activity. The major emphasis of this work is to optimize process variables which are extraction time (10–60 min), operating temperature (20–50 °C), and aqueous ethanol solvent with the concentration of (25–75%) for effective extraction of valuable compounds such as betalains, total polyphenols, and antioxidant activity from beetroot peel. Spectrophotometric analysis was applied for quantification of those compounds. Amongst which, lowest solvent concentration (25% v/v) together with the highest temperature (50 °C) and extraction time (50 min) brought yielded higher results. The process optimization was carried out using Design Expert (11.0.3) statistical software. Overall, it can be noted that extraction process can be improved by controlling operating time and temperature, avoiding unnecessary overuse of costly solvent.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47376113","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: 8

Heat treatment of liquid egg yolk 蛋黄液的热处理

Progress in Agricultural Engineering Sciences Pub Date : 2020-10-30 DOI: 10.1556/446.2020.10013

E. Ayari, C. Németh, K. Hidas, A. Tóth, Dávid Láng, L. Friedrich

引用次数: 0

Effects of combined HHP and heat treatment on viscosity attributes and microbiological condition of liquid egg yolk 高温高压复合热处理对蛋黄液粘度属性及微生物状况的影响

Progress in Agricultural Engineering Sciences Pub Date : 2020-10-30 DOI: 10.1556/446.2020.10007

A. Tóth, C. Németh, I. Zeke, Annamária Barkói, K. Hidas, L. Friedrich

{"title":"Effects of combined HHP and heat treatment on viscosity attributes and microbiological condition of liquid egg yolk","authors":"A. Tóth, C. Németh, I. Zeke, Annamária Barkói, K. Hidas, L. Friedrich","doi":"10.1556/446.2020.10007","DOIUrl":"https://doi.org/10.1556/446.2020.10007","url":null,"abstract":"Minimal processing technologies, like High Hydrostatic Pressure (HHP), heat treatments at low temperatures have an increasing role in food industry. Eggs are considered as functional foods, but for high retention of biological active compounds adequate minimal processing technologies are needed during preservation procedure. In our study, liquid egg yolk (LEY) was examined to meet consumer's expectations.Combinations of pasteurization (57–63 °C, 5–7 min) and HHP (350–400 MPa, 5 min) were used to provide microbiological stability of LEY. After these treatments samples were examined for mesophyll aerobes and Enterobacteriaceae cell counts (using Nutrient agar an incubation of 30 °C, 48 h) and viscosity attributes (Anton Paar MCR 92).Our results show that microbiological stability is significantly influenced by the different parameters of heat treatments and HHP. Heat treatment effected at least 3 orders of magnitude decrease in cell count. Viscosity attributes point out that higher pressure of HHP have a stronger effect on viscosity than the temperature of pasteurization.The results point out a great opportunity for industrial use of minimal processing technologies for LEY. Microbiological safety is strongly influenced by the order of treatments, but viscosity may be independent from the order of the treatments.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45916273","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

Acoustic investigation of chocolate by changing temperature and cocoa content 通过改变温度和可可含量对巧克力的声学研究

Progress in Agricultural Engineering Sciences Pub Date : 2020-10-27 DOI: 10.1556/446.2020.10012

K. Badak-Kerti, V. Zsom-Muha, T. Zsom, D. Nagy, J. Felföldi

引用次数: 1

Comparing different CFD software with NACA 2412 airfoil 不同CFD软件与NACA 2412翼型的比较

Progress in Agricultural Engineering Sciences Pub Date : 2020-10-22 DOI: 10.1556/446.2020.00004

C. Hetyei, I. Molnár, F. Szlivka

引用次数: 3

Analysis of the grapevine (Vitis vinifera L.) berry shape by using elliptic Fourier descriptors 用椭圆傅立叶描述符分析葡萄浆果形状

Progress in Agricultural Engineering Sciences Pub Date : 2020-10-22 DOI: 10.1556/446.2020.10009

P. Bodor, E. Somogyi, László Baranyai, J. Lazar, B. Báló

{"title":"Analysis of the grapevine (Vitis vinifera L.) berry shape by using elliptic Fourier descriptors","authors":"P. Bodor, E. Somogyi, László Baranyai, J. Lazar, B. Báló","doi":"10.1556/446.2020.10009","DOIUrl":"https://doi.org/10.1556/446.2020.10009","url":null,"abstract":"Grapevine berry shape has important marketing value in the table grape commerce, hence variability evaluation of this characteristic is highly important. In this study berry shape of 5 table grape genotypes: “Fanny”, “Lidi”, “Hamburgi muskotály”, “Moldova”, and “Orsi” were compared. To evaluate the shape variability graphic reconstruction and elliptic Fourier analysis have been carried out. Shape outlines have been investigated and Principal Component Analysis (PCA) has been performed with the SHAPE software package. PCA of the contours showed that 6 out of the 77 principal components were effective to describe shape attributes. The first 6 PCs explained 94.51% of the total variance. PC1 associated with the width and length of the berry. PC2 related to the shape of the top and bottom of the berries, while PC3 linked to the ratio of the top and the bottom width. ANOVA of the principal component scores revealed significant difference among the genotypes. Results suggest that morphology of the berry is a variable not only among but within the accessions. Our findings confirmed that elliptic Fourier descriptors (EFDs) would be a powerful tool for quantifying grapevine berry morphological diversity.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46791205","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

Comparing microwave and convective heat treatment methods by applying colour parameters of wine 应用葡萄酒的颜色参数，对微波和对流热处理方法进行了比较

Progress in Agricultural Engineering Sciences Pub Date : 2020-10-17 DOI: 10.1556/446.2020.10011

P. Korzenszky, G. Géczi, T. Kaszab

引用次数: 4