Effect of microwave-vacuum drying(MVD)method on quality properties of agro-products

Microwave-vacuum drying is an accepted drying method for agro-products, which is nonetheless still relatively unknown to some. This paper attempted to give an overview of the most important aspects of microwaves-vacuum drying （MVD） and their relevance to agro-products processing. Some advantages on microwave-vacuum drying properties were discussed to provide a better insight into the reasons for the use of microwaves. Also the effects of the MVD on the quality of several agro-products and reasonable processing parameters were given, which develop the guidance to the application of MVD on the agro-products dehydration. As a potential drying technology, MVD will be broadly utilized for the other agro-products processing

Cordierite Ceramics Prepared from Poor Quality Kaolin for Electric Heater Supports: Sintering Process, Phase Transformation, Microstructure Evolution and Properties

To efficiently utilize the kaolin, an economical way of preparing cordierite ceramic with high performance for electric heater supports was put forward. In this study, sintering process, phase transformation, microstructure evolutions were systematically studied by heating microscope, X-ray diffraction, scanning electronic microscope and thermal analysis. Properties（physical properties, electrical properties and coefficient of thermal expansion（CTE）） were tested for comprehensive performance evaluation. The results showed that the utilization of poor quality kaolin broadened the firing range of cordierite ceramic which was from 1 200 to 1 380 ℃. Microstructure becomes loose with increasing of the pore size, which had significant influence on bending strength and electrical properties. High content of K2 O in poor quality kaolin was the reason for liquid phase generation in sintering process, which further leads to microstructural changes. The cordierite ceramic sintered at 1 320 ℃ had the properties as follows： CTE of 1.98×10^（-6） ℃^（-1）（500 ℃）, bending strength of 90 MPa, apparent porosity of 15.1%, dielectric constant of 7.5（100 Hz）, and volume resistivity of 1.05×109 Ω·cm（100 Hz）. The comprehensive properties are very suitable for use as electric heater supports.

Relationship between the eating quality and the physico-chemical properties of high grain quality rice in China

Relationship between eating quality(EQ)andphysico-chemical properties of 78 high grainquality rice varieties,45 indica and 33 japoni-ca,were studied in 1995.The samples werecollected from different rice growing regions in20 provinces.The physico-chemical proper-ties,including grain length(GL),length towidth ratio(L/W),chalky grain rate(CG),chalkiness(CH),translucency(TR),gela-tinization temperature(GT,measured by alka-li spreading value),gel consistency(CA2),amylase content(AC),and protein content(PC)were measured according to the standard

Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread:Flour Particle Size and Bread Crumb Grain

Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents,starch damage,swelling power,pasting characteristics,and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters,the protein content of wheat and the granulation of flour,showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%～14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61,p<0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μm in size and representing 9.6%～19.3% of the flour weights was correlated positively (r =0 .78,p<0.01) with crumb grain score,whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60,p<0.05) with crumb grain score.

Correlation Between Physicochemical Properties and Eating Qualities of Rice

Correlation among physicochemical properties, which include amylose content, alkali spreading values, gel consistency, water absorption, expansion rate, solid content of rice-water, protein content and fat content, and eating qualities of six kinds of rice samples planted in Heilongjiang Province were studied. Correlation analysis showed that amylose content, water absorption and expansion rate were negatively correlated with eating qualities, yet gel consistency, alkali spreading values, solid content of rice-water and fat content were positively correlated with eating qualities. Among them, eating quality had an obvious correlation with amylose content and gel consistency, but no significant correlation with protein content. The regression equation, which described the relationship of the eating quality scores and physicochemical indexes, was Y=94.439–12.711X1–23.721X2–0.701X3＋0.570X4＋186.938X5（X1, X2, X3, X4 and X5 represented amylose content, water absorption, expansion rate gel, consistency and fat content）. The single factor analysis of variance showed that six kinds of rice existed significant differences in quality category.

The combined effect of ultrasound treatment and leek (Allium ampeloprasum) extract on the quality properties of beef

One of the most important physicochemical properties of meat is its tenderness.The impact of Leek (Allium ampeloprasum ) extract and ultrasound on meat quality and molecular weight distribution of Longissimus lumborum muscles was studied.Samples have been treated with ultrasound (100 and 300 W during 10,20,and 30 min) and Leek-derived exogenous proteases (16.9 and 33.8U/g) simultaneously and separately.The combined effect of enzyme and ultrasound in 10 and 20 min increased the pH value.It was also increased the proteolytic activity of meat.Regarding meat quality,the filtering residues,cooking loss,shear force,and hardness were reduced;water-binding capacity,emulsion capacity,and emulsion stability were improved.The electrophoretic pattern of myofibrillar proteins showed the muscle fibers were severely degraded in the combined treatments.It can be concluded that this process could be used as an alternative to the chemical tenderizing agents in the meat industry.

Optimization of fused deposition modeling process parameters:a review of current research and future prospects

Fused deposition modeling （FDM） is one of the most popuIar additive manufacturing technologies for various engineering applications. FDM process has been introduced commercially in early 1990s by Stratasys Inc., USA. The quality of FDM processed parts mainly depends on careful selection of process variables. Thus, identifica- tion of the FDM process parameters that significantly affect the quality of FDM processed parts is important. In recent years, researchers have explored a number of ways to improve the mechanical properties and part quality using various experimental design techniques and concepts. This article aims to review the research carried out so far in determining and optimizing the process parameters of the FDM process. Several statistical designs of experiments and optimization techniques used for the determination of optimum process parameters have been examined. The trends for future FDM research in this area are described.