Study on Properties of Dynamic Heat-Moisture Transfer of Summer Fabrics

The skin heat loss(heat flow)of summer fabrics duringthe course of sweating--evaporating--drying is mea-sured by an apparatus specially made for the purpose.Itis pointed out that:the dynamic heat-moisture comfortcan be described by evaporating rate or time required fordrying out of a certain amount of sweat.The evaporat-ing rate is influenced by the hygroscopic property andthickness of the fabric,the larger the hygroscopicity ofthe fabric with the same thickness,the smaller the evap-orating rate of the perspirated sweat.

Effect of heat-moisture treatment to raw paddy rice(Oryza sativa L.)On cooked rice properties

Heat moisture treatment is safe and non-chemical use method for modifying physicochemical properties and digestibility of starch.Slow starch digestion in rice product would provide numerous health benefi ts for the consumers.This study investigated the heat-moisture treatment to the raw paddy rice at 60 and 80ºC for 4 and 24 h,and their effects on the attributes of cooked rice.The fi rmness,adhesiveness,starch hydrolysis and morphological changes during in vitro digestion were examined.Results showed that heat-moisture treatment to raw paddy rice for 24 h signifi cantly reduced the moisture content and could increase the total starch content of the rice grain.The apparent amylose content ranged from 23.83%to 25.65%at the variation in the values between treated and untreated rice.Enhancement in the firmness and reduction in the starch hydrolysis was found in rice treated by longer heating time of 24 h.Meanwhile,the adhesiveness of cooked rice was decreased when increasing the heating temperature.The morphological observation showed that the treated rice exhibited a honey-comb-like structure during simulated gastric digestion,while the untreated rice displayed a non-uniform structure.Noteworthy,the porous structure observed in all digested rice grains during simulated small intestinal digestion could favor the starch hydrolysis.This study showed that the heat-moisture treatment to the raw paddy rice at certain conditions obviously influenced the attributes of cooked rice,especially on the starch hydrolysis,which would provide a fundamental knowledge to enable development and improvement of slow digestion rice products.

Influences of four processing methods on main nutritional components of foxtail millet: A review

Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail millet has many positive effects on the adjuvant treatment of diabetes, cancer, and cardiovascular diseases because of the abundance in polyphenols. Nonetheless, foxtail millet has poor processing characteristics due to the absence of gluten, restricting the development of foxtail millet products. Studies have demonstrated that heat-moisture treatment, extrusion, superfine grinding, and microbial fermentation are promising methods to improve the processing qualities of foxtail millet. Heat-moisture treatment is helpful to increase the content of resistant starch but has less influence on other components, further reduce the GI value of foxtail millet. The extrusion has positive effects on improving the solubility of foxtail millet starch and increasing the contents of polyunsaturated fatty acid, linoleic and linolenic acids, and adverse effects on reducing the solubility of foxtail millet proteins and causing losses of nutrients due to Maillard reaction. Superfine grinding can reduce the particle size of foxtail millet to obtain a better mouthfeel of foxtail millet products. The superfine foxtail millet flour has better solubility, higher freeze-thaw stability, and lower gelatinization temperature. Microbial fermentation contributes positively to reducing the molecular weight and retrogradation value of foxtail millet starch, degrading rapidly digested starch, and improving the digestibility of foxtail millet protein. This paper briefly introduced the effects of different processing methods on foxtail millet nutrients, aiming to provide references for increasing the variety and improving the quality of foxtail millet products.