Many persons worldwide are deficient in micronutrients, two of the most common being vitamin A and iron. Fortification of staple food is a commonly used and effective method of boosting micronutrient intake. Wheat flo...Many persons worldwide are deficient in micronutrients, two of the most common being vitamin A and iron. Fortification of staple food is a commonly used and effective method of boosting micronutrient intake. Wheat flour is widely used around the world and makes a good vehicle for fortification, but there is a lack of studies on the storage stability of fortified wheat flour. In this study, we fortified wheat flour with elevated levels of vitamin A and three sources of iron and stored it for up to 16 weeks at refrigerated or room temperature or elevated temperature. The rate of disappearance of vitamin A was monitored by high pressure liquid chromatography, and the rate of disappearance was fotmd to be directly proportional to the duration of storage and storage temperature. Higher temperatures contributed to greater loss of vitamin A. Iron, regardless of source, did not play a major role in contributing to the rate of vitamin A loss. Flour functionality was assessed by baking loaves of bread from the stored flour and assessing physical properties as well as subjecting the loaves to an expert sensory panel. Functionality also changed with time and temperature of storage, but sensory analysis found that these changes were not detrimental to the quality of bread baked from the stored flours. Trained sensory panelists found that breads baked from flours fortified with ferrous sulfate and stored at the three temperatures for times up to eight weeks were markedly different from fortified flours using hydrogen reduced irons.展开更多
The effects of curing temperature on the expansive effectiveness, strength, hydration degree, and microstructure of shrinkagecompensated binder were studied. The results showed that under the standard curing temperatu...The effects of curing temperature on the expansive effectiveness, strength, hydration degree, and microstructure of shrinkagecompensated binder were studied. The results showed that under the standard curing temperature (20℃), most crystalline ettringite grows in pores, which makes less contribution to the expansion of paste than gelatinous ettringite blended with C-S-H gel. An elevated curing temperature (40℃) promotes the hydration rate of expansive agent and cement. However, quickly developing strength of paste limits its expansion. The pore structure of hardened paste under moderate curing condition is the densest one among all the pastes cured at different temperatures due to the filling effect of crystalline and gelatinous ettringite. Under a high curing temperature (60℃), the formation of massive stick-like ettringite leads to excessive expansion at early hydration age. Some ettringite decomposes at sustainable high temperature, which decreases the restricted expansion rate of paste at a late age. Appropriate volume expansion is benefit to the improvement of pore structure of hardened paste by reducing large pores.展开更多
文摘Many persons worldwide are deficient in micronutrients, two of the most common being vitamin A and iron. Fortification of staple food is a commonly used and effective method of boosting micronutrient intake. Wheat flour is widely used around the world and makes a good vehicle for fortification, but there is a lack of studies on the storage stability of fortified wheat flour. In this study, we fortified wheat flour with elevated levels of vitamin A and three sources of iron and stored it for up to 16 weeks at refrigerated or room temperature or elevated temperature. The rate of disappearance of vitamin A was monitored by high pressure liquid chromatography, and the rate of disappearance was fotmd to be directly proportional to the duration of storage and storage temperature. Higher temperatures contributed to greater loss of vitamin A. Iron, regardless of source, did not play a major role in contributing to the rate of vitamin A loss. Flour functionality was assessed by baking loaves of bread from the stored flour and assessing physical properties as well as subjecting the loaves to an expert sensory panel. Functionality also changed with time and temperature of storage, but sensory analysis found that these changes were not detrimental to the quality of bread baked from the stored flours. Trained sensory panelists found that breads baked from flours fortified with ferrous sulfate and stored at the three temperatures for times up to eight weeks were markedly different from fortified flours using hydrogen reduced irons.
基金supported by the National Basic Research Program of China ("973"Project) (Grant No. 2009CB623106)
文摘The effects of curing temperature on the expansive effectiveness, strength, hydration degree, and microstructure of shrinkagecompensated binder were studied. The results showed that under the standard curing temperature (20℃), most crystalline ettringite grows in pores, which makes less contribution to the expansion of paste than gelatinous ettringite blended with C-S-H gel. An elevated curing temperature (40℃) promotes the hydration rate of expansive agent and cement. However, quickly developing strength of paste limits its expansion. The pore structure of hardened paste under moderate curing condition is the densest one among all the pastes cured at different temperatures due to the filling effect of crystalline and gelatinous ettringite. Under a high curing temperature (60℃), the formation of massive stick-like ettringite leads to excessive expansion at early hydration age. Some ettringite decomposes at sustainable high temperature, which decreases the restricted expansion rate of paste at a late age. Appropriate volume expansion is benefit to the improvement of pore structure of hardened paste by reducing large pores.
