Acta Universitatis Cibiniensis. Series E: Food Technology最新文献_第10页

Sweet Cherry Skin Colour Measurement as an Non-Destructive Indicator of Fruit Maturity 甜樱桃果皮颜色测定作为果实成熟的非破坏性指标

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0019

P. Chełpiński, I. Ochmian, P. Forczmański

{"title":"Sweet Cherry Skin Colour Measurement as an Non-Destructive Indicator of Fruit Maturity","authors":"P. Chełpiński, I. Ochmian, P. Forczmański","doi":"10.2478/aucft-2019-0019","DOIUrl":"https://doi.org/10.2478/aucft-2019-0019","url":null,"abstract":"Abstract Colour measurement is one of the methods used to evaluate food quality. Aim of completed research was the evaluation of a fast and non-destructive method which consisted of assessing colour changes. It was used to determine the ripeness of cherries during their harvest. Additionally, the most significant parameter determining fruit ripeness was identified. Colour measurements of the Burlat cherry on the PHL A rootstocks were supposed to provide standards for practical evaluation of fruit ripeness of this species at an orchard. During the research, the measurements concerned the internal quality of the cherry fruit (firmness, extract content) and the force required to tear off the stem, depending on the size of the fruit. The extract appeared to be the most important indicator to be used for the determination of an optimum harvesting period. It was most prominently correlated with the cherry’s colour. Changes in the skin colour were the most reflected by the value of the parameter CIE a*. The coordinates CIE L* and b* are also important for the determination of fruit quality. Burlat cherries achieve their optimum harvesting ripeness if the coordinate a* is within the range 30.0 to 0.0, the coordinate b* within 10.0 to 0.0 and the coordinate L* within 30.0 to 20.0, which corresponds to the extract value of 12-20%.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127958224","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: 11

Carbon Dioxide Injury Prediction Model for Fresh-Cut Apples 鲜切苹果二氧化碳危害预测模型

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0015

Y. Hu, Yicheng Hao, Zengyu Wei

引用次数: 0

Physicochemical Characteristics and Nutritional Compositions of Some Date (Phoenix dactylifera L.) Fruit Cultivars 某枣(Phoenix dactylifera L.)理化特性及营养成分水果品种

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0016

Ouarda Djaoudene, M. Bachir bey, H. Louaileche

引用次数: 7

A Closed Model for Energy Independent Production System in Cacao Processing Industry 可可加工业能源独立生产系统的封闭模型

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0014

T. Bantacut, Moh. Riyan Pratama

引用次数: 0

Quality Evaluation of Tigernut Milk-Based Popsicles Produced with Date Palm Fruits as Sweetener 以枣椰果为甜味剂生产虎坚果乳冰棒的质量评价

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0017

J. Adeloye, Precious Uhakheme

引用次数: 0

Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices 柠檬汁对几种果汁化学和功能特性影响的研究

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0022

Virun Vichaibun, Panan Kanchanaphu

引用次数: 1

Variation in Nutritional Properties of Mango (Mangifera indica) Juice Based on Varietal Difference and Thermal Holding Time 芒果(Mangifera indica)果汁营养特性的品种差异及保温时间变化

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-06-01 DOI: 10.2478/aucft-2019-0006

Olusola Samuel Jolayemi

引用次数: 4

Shelf-Life Prediction Model of Chitosan Coated Eggs at Different Storage Temperatures 壳聚糖包膜鸡蛋在不同贮藏温度下的保质期预测模型

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-06-01 DOI: 10.2478/aucft-2019-0007

Y. Hu, Liping Zhang, Jinjin Wei, Zengyu Wei

{"title":"Shelf-Life Prediction Model of Chitosan Coated Eggs at Different Storage Temperatures","authors":"Y. Hu, Liping Zhang, Jinjin Wei, Zengyu Wei","doi":"10.2478/aucft-2019-0007","DOIUrl":"https://doi.org/10.2478/aucft-2019-0007","url":null,"abstract":"Abstract In order to study the quality changes and shelf life of chitosan coated eggs during storage, the quality, gas chamber diameter, yolk coefficient and the quality change of Hough unit during storage were measured at temperature of 5, 20 and 35 ℃. The Pearson correlation between the quality indexes and the egg Hough’s unit value was analyzed, and the yolk coefficient was analyzed dynamically and the shelf life prediction model was based on the basis of the Arrhenius equation. The results showed that the quality of eggs, egg yolk coefficient, and Huff units all decreased with the extension of storage time, and the diameter of the air chambers of eggs showed an increasing trend with the extension of storage time. Moreover, the storage environment at high temperature (20 and 35 ℃) had a significant effect on the quality deterioration than the low temperature (5℃) storage environment; The correlation coefficient between egg yolk coefficient and Hough unit is the highest at all temperatures, which can be used as an important indicator for shelf life prediction; According to the changing rule of egg quality, the yolk coefficient can establish a first order kinetic model. According to the model established by the egg yolk coefficient, the coefficient R2 of the fitting curve of the predicted value and the measured value is 0.9825, and the average relative error P is 9.32% and less than 10%. The kinetic relationship between yolk coefficient and temperature is well described. At the same time, based on the dynamic model, the shelf life prediction model of chitosan-coated eggs based on yolk coefficient was determined by the dynamic model. The average relative error was 7.6%, less than 10%, which indicated that the egg shelf life prediction model based on the change of egg yolk coefficient was feasible.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125673168","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: 1

The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of Lactobacillus casei After Heat Treatment in Fermented Goat Milk 8种热保护剂对发酵羊乳中干酪乳杆菌热处理后存活率及活菌数的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-06-01 DOI: 10.2478/aucft-2019-0001

Qiqi Zheng, G. Shu, Jianbo Kou, Xiuxiu Cui, J. Meng

{"title":"The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of Lactobacillus casei After Heat Treatment in Fermented Goat Milk","authors":"Qiqi Zheng, G. Shu, Jianbo Kou, Xiuxiu Cui, J. Meng","doi":"10.2478/aucft-2019-0001","DOIUrl":"https://doi.org/10.2478/aucft-2019-0001","url":null,"abstract":"Abstract In order to improve the survival rate of probiotics and produce probiotic goat milk from fermented goat milk of Lactobacillus casei L61 by spray drying. Spray drying has been applied to large-scale industrial production of milk powder due to its high efficiency and low cost. However, high temperatures in spray drying can result in the loss of large numbers of probiotic.The purpose of this paper is to study the effects of eight thermal protectants including skim milk, sucrose, glucose, β-cyclodextrin, gelatin, maltodextrin, glycerol, trehalose on the survival rate and viable counts of L.casei L61 after heat treatment by the single factor experiment. All protective agents have a positive effect on increasing the survival rate of L.casei L61 (p<0.05). The results indicated that the survival rates of L.casei L61 were up to the maximum of 10.94%, 1.13%, 3.04%, 0.21%, 6.97%, 0.075, 4.71% and 0.29%, while the additions of skim milk, sucrose, glucose, β-cyclodextrin, gelatin, maltodextrin, glycerol, trehalose were 20mg/L, 10%, 7%, 15%, 1.5%, 3%, 8mL/L, 10%, respectively; the viable counts after heat treatment are 19.69, 0.81, 1.78, 0.455, 12.2, 0.12, 2.75, 0.435(×106CFU/mL), respectively. This paper provides technical a reference for the development of probiotic goat milk powder.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129050367","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

Effect of Sodium Tripolyphosphate, Glycerol, Vitamin B2, Mannitol and Solid Malt Extract on Survival of Bifidobacterium bifidum During Freeze-Drying 三聚磷酸钠、甘油、维生素B2、甘露醇和固体麦芽提取物对两歧双歧杆菌冷冻干燥存活的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-06-01 DOI: 10.2478/aucft-2019-0009

G. Shu, Chun Yin, Haipeng Qin, Haiyan Kou, Shuai He, Dan Huang

引用次数: 0