An attempt was made to preserve mango slices by treating with 2% calcium chloride solution followed by dipping into sugar syrup of different concentrations i.e. 50°, 60° and 70 °Brix respectively. The t...An attempt was made to preserve mango slices by treating with 2% calcium chloride solution followed by dipping into sugar syrup of different concentrations i.e. 50°, 60° and 70 °Brix respectively. The treated slices were subjected for drying in different modes of drying （oven, microwave oven and cabinet tray drying） and analyzed for various physico-chemical and organoleptic quality characteristics. The study revealed that the osmo-air dried slices of mango produced with partial dehydration facilitated by osmotic agent （sugar syrup of 60 °Brix. A fruit： sugar syrup ratio of 1：4 （w/v） for 18 h at 40 ℃ temperature） followed by mechanical drying showed superiority in sensorial quality attributes over other concentrations of ingredients and the rest of the modes of drying. The good quality osmotically dehydrated mango slices could be preserved with maximum retentions of vitamins with better dehydration, rehydration and sensorial quality characteristics.展开更多
The present paper develops the scaling theory of polyelectrolyte nanogels in dilute and semidilute solutions. The dependencies of the nanogel dimension on branching topology, charge fraction, subchain length, segment ...The present paper develops the scaling theory of polyelectrolyte nanogels in dilute and semidilute solutions. The dependencies of the nanogel dimension on branching topology, charge fraction, subchain length, segment number, solution concentration are obtained. For a single polyeleetrolyte nanogel in salt free solution, the nanogel may be swelled by the Coulombie repulsion （the so-called polyelectrolyte regime） or the osmotic eounterion pressure （the so-called osmotic regime）. Characteristics and boundaries between different regimes of a single polyelectrolyte nanogel are summarized. In dilute solution, the nanogels in polyeleetrolyte regime will distribute orderly with the increase of concentration. While the nanogels in osmotic regime will always distribute randomly. Different concentration dependencies of the size of a nanogel in polyeleetrolyte regime and in osmotic regime are also explored.展开更多
文摘An attempt was made to preserve mango slices by treating with 2% calcium chloride solution followed by dipping into sugar syrup of different concentrations i.e. 50°, 60° and 70 °Brix respectively. The treated slices were subjected for drying in different modes of drying （oven, microwave oven and cabinet tray drying） and analyzed for various physico-chemical and organoleptic quality characteristics. The study revealed that the osmo-air dried slices of mango produced with partial dehydration facilitated by osmotic agent （sugar syrup of 60 °Brix. A fruit： sugar syrup ratio of 1：4 （w/v） for 18 h at 40 ℃ temperature） followed by mechanical drying showed superiority in sensorial quality attributes over other concentrations of ingredients and the rest of the modes of drying. The good quality osmotically dehydrated mango slices could be preserved with maximum retentions of vitamins with better dehydration, rehydration and sensorial quality characteristics.
基金Supported by China Earthquake Administration under Grant No.20150112National Natural Science Foundation of China under Grant No.21504014
文摘The present paper develops the scaling theory of polyelectrolyte nanogels in dilute and semidilute solutions. The dependencies of the nanogel dimension on branching topology, charge fraction, subchain length, segment number, solution concentration are obtained. For a single polyeleetrolyte nanogel in salt free solution, the nanogel may be swelled by the Coulombie repulsion （the so-called polyelectrolyte regime） or the osmotic eounterion pressure （the so-called osmotic regime）. Characteristics and boundaries between different regimes of a single polyelectrolyte nanogel are summarized. In dilute solution, the nanogels in polyeleetrolyte regime will distribute orderly with the increase of concentration. While the nanogels in osmotic regime will always distribute randomly. Different concentration dependencies of the size of a nanogel in polyeleetrolyte regime and in osmotic regime are also explored.
