Paddy rice samples were parboiled by soaking at 65℃ for 180 min and steaming at 96℃ for 2–10 min,and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization （DSG） an...Paddy rice samples were parboiled by soaking at 65℃ for 180 min and steaming at 96℃ for 2–10 min,and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization （DSG） andseveral quality attributes （head rice yield （HRY）, color value and hardness） of parboiled rice were measured.Results showed that DSG （46.8%–77.9%）, color value （18.08–19.04） and hardness （118.6–219.2 N） allincreased following steaming. In contrast, the HRY increased （64.8%–67.1%） for steaming times between 2–4min but decreased （67.1%–65.0%） for steaming times between 4–10 min. Linear relations between DSG andcolor value （R2 = 0.87）, and DSG and hardness （R2 = 0.88） were observed. The suitable DSG of parboiled riceleading to the highest HRY was found to be 62.5%, obtained following 4 min of steaming.展开更多
The main purpose of this study was to develop and apply an adaptive neuro-fuzzy inference system(ANFIS)and Artificial Neural Networks(ANNs)model for predicting the drying characteristics of potato,garlic and cantaloup...The main purpose of this study was to develop and apply an adaptive neuro-fuzzy inference system(ANFIS)and Artificial Neural Networks(ANNs)model for predicting the drying characteristics of potato,garlic and cantaloupe at convective hot air dryer.Drying experiments were conducted at the air temperatures of 40,50,60 and 70C and the air speeds of 0.5,1 and l.5 m/s.Drying properties were including kinetic drying,effective moisture diffusivity(Deff)and specific energy consumption(SEC).The highest value of Deff obtained 9.76×10^-9,0.13×10^-9 and 9.97×10^-10 m^2/s for potato,garlic,and cantaloupe,respectively.The lowest value of SEC for potato,garlic,and cantaloupe were calculated 1.94105,4.52105 and 2.12105 kJ/kg,respectively.Results revealed that the ANFIS model had the high ability to predict the Deff(R^2=0.9900),SEC(R^2=0.9917),moisture ratio(R^2=0.9974)and drying rate(R^2=0.9901)during drying.So ANFIS method had the high ability to evaluate all output as compared to ANNs method.展开更多
The utilization of natural materials in the post-harvest process of agricultural products is necessary for the production of safe food.In recent years,the use of essential oil extracted from aromatic plants has shown ...The utilization of natural materials in the post-harvest process of agricultural products is necessary for the production of safe food.In recent years,the use of essential oil extracted from aromatic plants has shown significant potential for insect pest management.Toxicity and antifeedant effects of essential oil isolated from aerial parts of Teucrium polium L.have been investigated against the red flour beetle,Tribolium castaneum Herbst,as one of the most detrimental insect pests of post-harvest cereals in the present study.The chemical profile of this oil was also assessed by gas chromatography-mass spectrometry(GC-MS)and lycopersene(26.00%),dodecane(14.78%),1,5-dimethyl decahydronaphthalene(9.27%)and undecane(7.18%)were identified as main components.For evaluation of the fumigant toxicity and antifeedant effects using multiple regression analysis,a quadratic polynomial and linear equation were obtained,respectively.Adequacy and accuracy of the fitted models were checked through analysis of variance.T.polium essential oil exhibited significant fumigant toxicity on the T.castaneum adults and based on modeling using RSM,the concentration of 20μl/l and 72 min exposure time was calculated as the optimum conditions for 97.97%mortality with 87.8%desirability.A concentration of 14.13μl/l was also estimated as the optimum value for 94.66%Feeding Deferens Index with 92%desirability.The mortality and anti-nutritional effect,in general,increased with increasing of exposure times and the essential oil concentrations.Results designated a great potential of T.polium essential oil for management of the red flour beetle.Further,it was found that the Response Surface Methodology was a promising method for the prediction of these bio-effects.展开更多
文摘Paddy rice samples were parboiled by soaking at 65℃ for 180 min and steaming at 96℃ for 2–10 min,and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization （DSG） andseveral quality attributes （head rice yield （HRY）, color value and hardness） of parboiled rice were measured.Results showed that DSG （46.8%–77.9%）, color value （18.08–19.04） and hardness （118.6–219.2 N） allincreased following steaming. In contrast, the HRY increased （64.8%–67.1%） for steaming times between 2–4min but decreased （67.1%–65.0%） for steaming times between 4–10 min. Linear relations between DSG andcolor value （R2 = 0.87）, and DSG and hardness （R2 = 0.88） were observed. The suitable DSG of parboiled riceleading to the highest HRY was found to be 62.5%, obtained following 4 min of steaming.
文摘The main purpose of this study was to develop and apply an adaptive neuro-fuzzy inference system(ANFIS)and Artificial Neural Networks(ANNs)model for predicting the drying characteristics of potato,garlic and cantaloupe at convective hot air dryer.Drying experiments were conducted at the air temperatures of 40,50,60 and 70C and the air speeds of 0.5,1 and l.5 m/s.Drying properties were including kinetic drying,effective moisture diffusivity(Deff)and specific energy consumption(SEC).The highest value of Deff obtained 9.76×10^-9,0.13×10^-9 and 9.97×10^-10 m^2/s for potato,garlic,and cantaloupe,respectively.The lowest value of SEC for potato,garlic,and cantaloupe were calculated 1.94105,4.52105 and 2.12105 kJ/kg,respectively.Results revealed that the ANFIS model had the high ability to predict the Deff(R^2=0.9900),SEC(R^2=0.9917),moisture ratio(R^2=0.9974)and drying rate(R^2=0.9901)during drying.So ANFIS method had the high ability to evaluate all output as compared to ANNs method.
文摘The utilization of natural materials in the post-harvest process of agricultural products is necessary for the production of safe food.In recent years,the use of essential oil extracted from aromatic plants has shown significant potential for insect pest management.Toxicity and antifeedant effects of essential oil isolated from aerial parts of Teucrium polium L.have been investigated against the red flour beetle,Tribolium castaneum Herbst,as one of the most detrimental insect pests of post-harvest cereals in the present study.The chemical profile of this oil was also assessed by gas chromatography-mass spectrometry(GC-MS)and lycopersene(26.00%),dodecane(14.78%),1,5-dimethyl decahydronaphthalene(9.27%)and undecane(7.18%)were identified as main components.For evaluation of the fumigant toxicity and antifeedant effects using multiple regression analysis,a quadratic polynomial and linear equation were obtained,respectively.Adequacy and accuracy of the fitted models were checked through analysis of variance.T.polium essential oil exhibited significant fumigant toxicity on the T.castaneum adults and based on modeling using RSM,the concentration of 20μl/l and 72 min exposure time was calculated as the optimum conditions for 97.97%mortality with 87.8%desirability.A concentration of 14.13μl/l was also estimated as the optimum value for 94.66%Feeding Deferens Index with 92%desirability.The mortality and anti-nutritional effect,in general,increased with increasing of exposure times and the essential oil concentrations.Results designated a great potential of T.polium essential oil for management of the red flour beetle.Further,it was found that the Response Surface Methodology was a promising method for the prediction of these bio-effects.
