500 grams pork with skin75 grams dried mustard cabbage10 grams Shaoxing wine50 grams sugar100 grams soy sauce2 grams salt5 grams spring onions5 grams ginger500 grams clear stockClean the pork, soak the dried mustard c...500 grams pork with skin75 grams dried mustard cabbage10 grams Shaoxing wine50 grams sugar100 grams soy sauce2 grams salt5 grams spring onions5 grams ginger500 grams clear stockClean the pork, soak the dried mustard cabbage until soft, and clean and slice the spring onion and ginger.Braise the pork in a wok,展开更多
[Objective] The aim was to investigate the effects of different drying temperatures on the physiochemical properties and antioxidant activity of balsam pear slices. [Method] Balsam pear slices were dried at different ...[Objective] The aim was to investigate the effects of different drying temperatures on the physiochemical properties and antioxidant activity of balsam pear slices. [Method] Balsam pear slices were dried at different hot air temperatures, 40, 50, 60, 70 and 80 ℃. [Result] The polyphenols content was highest （2.83 mg/g） in the balsam pear slices dried at 50 ℃, and the flavonoids content was highest （2.584 mg/g） in those dried at 60 ℃. Different drying temperatures had a great impact on the antioxidant capacity of polyphenols in balsam pear. The balsam pear slices dried at 50 ℃ showed the strongest capacity for scavenging DPPH free radicals with IC50 of 0.015 mg/ml, and those dried at 80 ℃ showed the strongest capacity for removing ABTS free radicals with IC50 of 0.0689 mg/ml. [Conclusion] The hot air temperature of 50 ℃ had the least impact on the quality of balsam pear slices.展开更多
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 study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the ...The study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the beginning of dehydration process to inactivate enzymes as well as to remove a certain amount of moisture at the same time and then followed by hot air drying to complete the process. The study investigated effects of different processing parameters, i.e., microwave power level and exposure time on dehydration and quality characteristics of mushroom slices. Mushroom slices were pretreated with different microwave power levels of 240, 360 and 480 W for 1, 3 and 5 min before the hot air-drying. The optimum range of the microwave power level and pretreatment time was found to be 360 W, 3 min and 360 W, 1 min in obtaining the maximum and minimum levels of response parameters.展开更多
文摘500 grams pork with skin75 grams dried mustard cabbage10 grams Shaoxing wine50 grams sugar100 grams soy sauce2 grams salt5 grams spring onions5 grams ginger500 grams clear stockClean the pork, soak the dried mustard cabbage until soft, and clean and slice the spring onion and ginger.Braise the pork in a wok,
文摘[Objective] The aim was to investigate the effects of different drying temperatures on the physiochemical properties and antioxidant activity of balsam pear slices. [Method] Balsam pear slices were dried at different hot air temperatures, 40, 50, 60, 70 and 80 ℃. [Result] The polyphenols content was highest （2.83 mg/g） in the balsam pear slices dried at 50 ℃, and the flavonoids content was highest （2.584 mg/g） in those dried at 60 ℃. Different drying temperatures had a great impact on the antioxidant capacity of polyphenols in balsam pear. The balsam pear slices dried at 50 ℃ showed the strongest capacity for scavenging DPPH free radicals with IC50 of 0.015 mg/ml, and those dried at 80 ℃ showed the strongest capacity for removing ABTS free radicals with IC50 of 0.0689 mg/ml. [Conclusion] The hot air temperature of 50 ℃ had the least impact on the quality of balsam pear slices.
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.
文摘The study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the beginning of dehydration process to inactivate enzymes as well as to remove a certain amount of moisture at the same time and then followed by hot air drying to complete the process. The study investigated effects of different processing parameters, i.e., microwave power level and exposure time on dehydration and quality characteristics of mushroom slices. Mushroom slices were pretreated with different microwave power levels of 240, 360 and 480 W for 1, 3 and 5 min before the hot air-drying. The optimum range of the microwave power level and pretreatment time was found to be 360 W, 3 min and 360 W, 1 min in obtaining the maximum and minimum levels of response parameters.
