Advance Journal of Food Science and Technology最新文献_第10页

Optimization of Chaetoceros gracilis Microalgae Production for Fish Feeding Using an Airlift Photobioreactor 气升式光生物反应器生产微藻的优化研究

Advance Journal of Food Science and Technology Pub Date : 2018-07-10 DOI: 10.19026/AJFST.14.5876

Oscar R. Pupo, Samira Garcia, L. Maré, S. Gómez, A. Bula

引用次数: 0

Impedanciometric Study of Conducting Polymer Composite Films from Cassava Starch/ Poly (3,4-Ethylenedioxythiophene) 木薯淀粉/聚(3,4-乙烯二氧噻吩)导电聚合物复合膜的阻抗学研究

Advance Journal of Food Science and Technology Pub Date : 2018-07-10 DOI: 10.19026/AJFST.14.5869

A. Alvaro, J. Reinaldo, S. Manuel

引用次数: 0

Shelf Life of a Mixture of Pumpkin Puree (Cucurbita moschata) During Storage at 40xB0C 南瓜泥(Cucurbita moschata)混合物在40xbc保存期间的保质期

Advance Journal of Food Science and Technology Pub Date : 2018-07-10 DOI: 10.19026/AJFST.14.5888

Norleyn M. Navas Guzman, L. Orellana, L. Quiñones

{"title":"Shelf Life of a Mixture of Pumpkin Puree (Cucurbita moschata) During Storage at 40xB0C","authors":"Norleyn M. Navas Guzman, L. Orellana, L. Quiñones","doi":"10.19026/AJFST.14.5888","DOIUrl":"https://doi.org/10.19026/AJFST.14.5888","url":null,"abstract":"Pumpkin is used commonly as an ingredient for many food products because of its nutritional and health benefits. Current studies have been reported about pumpkin puree, but there is no information related to the mixture of flours and other ingredients. The development of a new formulation introduces into the market a different way of commercialization and consumption of pumpkin, favoring its production. The aim of this investigation was to determine the shelf life of the mixture by analyzing the physical-chemical and microbiological parameters of the product using a factorial experimental design of two factors, batches and time, with 3 and 13 levels respectively. The three levels of batches had 26 trays each one and processed with pumpkin puree, wheat flour, sugar, pasteurized egg, cinnamon, salt and butter. Potassium sorbate was added as a preservative agent, gum as a stabilizer and ascorbic acid as an acidulant agent. The mixture was packaged in polypropylene-polyethylene trays and stored at 4°C during 13 weeks. Two samples were taken weekly of each batch for physicochemical and microbial population analysis. The maximum charge of microorganisms reached was 4.07 Log CFU/g for aerobic mesophilic bacteria, 2.92 Log CFU/g for yeasts after day 28 and 1.48 Log CFU/g for molds after day 49. Coliforms were not found. It was observed a decrease in pH, water activity and redox potential. The results demonstrated that the shelf life of the product could be guaranteed up to day 35 when stored at 4°C.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89687416","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

Kinetics of Color Change in Squash (Cucurbita maxima) During Frying by Immersion at Atmospheric Pressure and Vacuum Pressure 常压和真空浸泡油炸过程中南瓜(Cucurbita maxima)颜色变化动力学

Advance Journal of Food Science and Technology Pub Date : 2018-07-10 DOI: 10.19026/ajfst.14.5893

Jhonatan Rodriguez, Armando Alvis, Mario Perez

{"title":"Kinetics of Color Change in Squash (Cucurbita maxima) During Frying by Immersion at Atmospheric Pressure and Vacuum Pressure","authors":"Jhonatan Rodriguez, Armando Alvis, Mario Perez","doi":"10.19026/ajfst.14.5893","DOIUrl":"https://doi.org/10.19026/ajfst.14.5893","url":null,"abstract":"The goal of this study was to determine the kinetics of the change of color in squash (Cucurbita maxima) during frying by immersion under conditions of atmospheric pressure and vacuum. Methodologically, the color of the rind of the external surface of the product conditioning in geometry of cylinders circulars, was evaluated in terms of the parameters CIELAB concerning L*, a* and b* post-process of frying under conditions of temperature of 150, 170 and 190°C, pressure of 40 and 80 kPa and during the time of processing time of 30 to 270 sec in intervals of 60 sec. The darkening of the surface of the product by effect of the process of frying in both procedures was evident in the decrease of the parameter L* as well as the parameters a* and b*, being more severe effect of darkening of the frying atmospheric higher temperature and experiencing changes of zero order for L*, zero for a* and first order for b*. The unit of the temperature and the speed of the reaction is explained by the Arrhenius equation. The activation energy obtained for the parameters of L*, a* and b* were 58.050, 13.709 and 53.545 kJ/mol and 32.082, 13.336 and 63.768 kJ/mol for the process of frying to the vacuum and frying in atmospheric conditions respectively.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87154820","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

Effects of Enzymatic Hydrolysis on the Physicochemical and Structural Properties of Cassava Bagasse (Manihot esculenta Cranz). 酶解对甘蔗渣理化和结构性质的影响。

Advance Journal of Food Science and Technology Pub Date : 2018-07-10 DOI: 10.19026/AJFST.14.5889

M. V. Ortega, D. Luján-Rhenals, Jairo G. Salcedo

{"title":"Effects of Enzymatic Hydrolysis on the Physicochemical and Structural Properties of Cassava Bagasse (Manihot esculenta Cranz).","authors":"M. V. Ortega, D. Luján-Rhenals, Jairo G. Salcedo","doi":"10.19026/AJFST.14.5889","DOIUrl":"https://doi.org/10.19026/AJFST.14.5889","url":null,"abstract":"This study evaluated the effect of enzymatic hydrolysis on the physicochemical and structural properties of cassava bagasse ( Manihot esculenta Cranz ). Cassava bagasse is a byproduct of the cassava starch process with limited applications in the industry. Were applied enzymatic treatments to three ratios a substrate (cassava bagasse): Buffer volume (1:10, 1:15, 1:20). Were used two commercial enzymes, cellulase (CelluSEB TL) and α-amylase (Licquozyme supra 2.2X). The physicochemical and structural analysis was performed after each treatment, including a control. The physicochemical analysis showed that the cassava bagasse had a high content of carbohydrates (61,19%) and fiber (22,63%); additionally, there were significant differences (p -1 corresponding to the cellulose chemical bond CH, as well as the decrease in the intensity of the band 2927 cm-1 corresponding to the CH bonds and CH2, which may be related to a decrease of the crystallinity in the enzymatically treated bagasse. It was found that, due to its physicochemical composition, cassava bagasse is a material that could be used for biotechnology or food purposes; moreover, enzymatic hydrolysis produces the decrystallization of cellulose and significant changes in its physicochemical properties.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74419512","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

Mathematical Modelling of the Rehydration Kinetics of Yam (Dioscorea rotundata) Chips in a Microwave Oven 山药薄片在微波炉中再水化动力学的数学建模

Advance Journal of Food Science and Technology Pub Date : 2018-07-10 DOI: 10.19026/ajfst.14.5899

Angelica Torregroza, C. A. Garcia, F. Romero

引用次数: 0

Evaluation of Spray Drying Conditions in the Survival of Bifidobacterium bifidum in a Product Based on Whey and Mango Pulp of the Variety Magdalena River (Mangifera indica L.) 喷雾干燥条件对马格达莱纳河(Mangifera indica L.)芒果浆乳清制品中两歧双歧杆菌存活的影响

Advance Journal of Food Science and Technology Pub Date : 2018-07-10 DOI: 10.19026/AJFST.14.5870

Fernando A. Mendoza-Corvis, Margarita Arteaga Márquez, Omar Andrés Pérez Sierra

{"title":"Evaluation of Spray Drying Conditions in the Survival of Bifidobacterium bifidum in a Product Based on Whey and Mango Pulp of the Variety Magdalena River (Mangifera indica L.)","authors":"Fernando A. Mendoza-Corvis, Margarita Arteaga Márquez, Omar Andrés Pérez Sierra","doi":"10.19026/AJFST.14.5870","DOIUrl":"https://doi.org/10.19026/AJFST.14.5870","url":null,"abstract":"Food incorporated with probiotics provides essential nutrients to the consumers and at the same time has a positive effect on the human health. This study aimed to determine the optimal conditions for the spray drying process for achieving the maximum survival of Bifidobacterium bifidum ATCC 11863 in a beverage based on whey and mango pulp, using maltodextrin as an encapsulating agent. A central composite design with 22 experiments was used, in which different variables. Such as concentrations of maltodextrin (15-35%), inlet temperatures (120-160°C), outlet temperatures (65-77°C) and rotor speed (20000-28000 rpm) were tested to obtain the optimal conditions for the intended new food product. Also, physicochemical variables of the developed food product were determined, such as water activity, humidity, the angle of repose, particle size and yield of the final product. The results showed that B. bifidum was affected by the concentration of maltodextrin. The B. bifidum survival ranged from of 59.16%; the product was incorporated with 20% maltodextrin, to 76.36% probiotic survival when 25% maltodextrin more used for the food product development. In this regard, the treatment 13 presented a microbiological count of 2.3×10 11 CFU/g, is this the highest survival percentage of B. bifidum .","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88648500","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

Sweet Chili Flour Obtainment (Capsicum annuum) and Physicochemical and Functional Properties Determination 甜辣椒粉的制备及其理化和功能特性的测定

Advance Journal of Food Science and Technology Pub Date : 2018-07-10 DOI: 10.19026/ajfst.14.5867

Armando Alvis, A. Buelvas, G. Arrázola

{"title":"Sweet Chili Flour Obtainment (Capsicum annuum) and Physicochemical and Functional Properties Determination","authors":"Armando Alvis, A. Buelvas, G. Arrázola","doi":"10.19026/ajfst.14.5867","DOIUrl":"https://doi.org/10.19026/ajfst.14.5867","url":null,"abstract":"The aim of the study was obtained Chili flour and their physicochemical and functional characterization. The chili powder or flour, for industrial and domestic use, facilitates its conservation and delays its deterioration, due to the reduction of its humidity. Capsicum species are fruit and vegetable products that have a good drying behaviour due to their resistance to color changes caused by temperature gradients and preserving the product quality (sensorial and nutritional characteristics). The drying kinetics of chili ( Capsicum annuum ) was established to obtain flour with drying trays and its physiochemical and functional properties were determined. The samples presented 9±0.2° Brix, 91.18% humidity and green coloration were adapted to 0, 1×2, 3×2, 3 cm samples, dried at 50, 60 and 70°C temperatures on a tray with forced air speed of 2,7m/s, continual weight. When comparing the physiochemical variables %H, aw, pH and color, a significant difference was observed for the study treatments between them (p<0.05) which did not show up on the acidity property. Regarding the functional properties, between the evaluated treatments, the WRC (water retention capacity) and the FBC (fat binding capacity), there were significant differences (p<0.05) while on EC (emulsifier capacity) values were more even. Physicochemical and functional properties of chili can be preserved by controlled drying.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75052447","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

Drying Uniformity Analysis in a Tray Dryer: An Experimental and Simulation Approach 托盘式干燥机干燥均匀性分析:实验与模拟方法

Advance Journal of Food Science and Technology Pub Date : 2018-07-10 DOI: 10.19026/AJFST.14.5901

S. Natalia, Caicedo Mauricio, A. Hugo, F. Hugo

{"title":"Drying Uniformity Analysis in a Tray Dryer: An Experimental and Simulation Approach","authors":"S. Natalia, Caicedo Mauricio, A. Hugo, F. Hugo","doi":"10.19026/AJFST.14.5901","DOIUrl":"https://doi.org/10.19026/AJFST.14.5901","url":null,"abstract":"This study aimed to use a Computational Fluid Dynamics (CFD) simulation of a tray dryer to investigate the possible causes of non-uniformity in the absolute final product humidity after the drying process in an empirically constructed tray dryer. In the experimental part, turmeric, which is the rhizome of a perennial herbaceous plant with interesting properties for the cosmetic and food industries, was dried. Pieces of turmeric with identical dimensions were placed in different zones of the dryer and their initial and final humidity values were empirically measured. In the simulations, the momentum and energy equations were solved with ANSYS software (Student v.17.2). The K-epsilon model was used to model the turbulence and the boundary and process conditions were identical to those used in the experiment. Although the steady-state CFD simulations show a homogenous local temperature distribution in the dryer, the local turbulence intensity profiles display dead zones with low turbulence values. Furthermore, these dead zones are consistent with areas where the product exhibits higher humidity. Low local turbulence values can negatively affect the local mass transfer coefficient, which may explain the experimental results of this study.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78601314","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: 6

Mechanical and Viscoelastic Properties of Mozzarella Cheese 马苏里拉奶酪的力学和粘弹性特性

Advance Journal of Food Science and Technology Pub Date : 2018-07-10 DOI: 10.19026/AJFST.14.5881

C. A. Garcia, Armando Alvis, G. Arrázola

{"title":"Mechanical and Viscoelastic Properties of Mozzarella Cheese","authors":"C. A. Garcia, Armando Alvis, G. Arrázola","doi":"10.19026/AJFST.14.5881","DOIUrl":"https://doi.org/10.19026/AJFST.14.5881","url":null,"abstract":"The aim of this study is to determine the mechanical properties and the viscoelastic characteristics of the mozzarella cheese made from buffalo milk. Mozzarella cheese has a characteristic structure as the curd undergoes a stretching process in hot water that leads to the formation of a fibrous structure. This affects the number, strength and type of bond between the protein molecules that form the basis for the rheological properties exhibited. The mechanical properties and the viscoelastic characteristics of buffalo mozzarella were measured in the present study. Uniaxial compression tests between parallel plates with an extra 5.8 cm compression were carried out in cheese cubes of 2 cm edge in order to estimate Peleg model parameters such as the compressive stress, deformation modulus, degree of elasticity and A and B constants. Cheese cubes were compressed and decompressed at a deformation rate of 20 cm/min up to 40% of their height through a complete compression-decompression cycle. For a compression area of 4.0×10 -4 m 2 a maximum compressive strength of 28.0±3 N, a compressive stress of 7.0×10 4 Pa and a deformation modulus of E D = 175.0 kPa were obtained. The degree of elasticity was 73.0±8.5%, which indicates that mozzarella cheese has a very elastic texture. The values for A and B constants of the Peleg model were as follows: A = 0.83 and B = 0.11. Buffalo mozzarella exhibitselastic recovery levels suitable for technological use, as well as viscoelastic solid properties.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85821109","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