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Impacts of different drying strategies on drying characteristics,the retention of bio-active ingredient and colour changes of dried Roselle 被引量:7
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作者 Thing Chai Tham Mei Xiang Ng +6 位作者 Shu Hui Gan Lee Suan Chua Ramlan Aziz Luqman Chuah Abdullah Sze Pheng Ong Nyuk Ling Chin Chung Lim Law 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 2018年第2期303-316,共14页
The drying kinetics of Roselle (Hibiscus sabdariffa L) of variety Terengganu (UMKL-1) and the quality attribution of Roselle were studied. The experiments were conducted using four different drying methods, includ... The drying kinetics of Roselle (Hibiscus sabdariffa L) of variety Terengganu (UMKL-1) and the quality attribution of Roselle were studied. The experiments were conducted using four different drying methods, including solar greenhouse drying (SD), solar greenhouse with intermittent heat pump drying (SIHP), hot air drying (HA) and heat pump drying (HP). Among the four drying methods, HP achieved the highest drying rate at a range from 0.054 g H20-(g DM)-1. rain-1 to 0.212 g H20-(g DM)-1. rain 1 while SD had the lowest drying rate, measured at 0.042 g H2O. (g DM) 1.min- 1. The analysis on colour kinetics revealed that there is no significant colour loss (p 〉 0.05) observed from HP's dried Roselle. Greater amount of flavonoid compounds i.e. protocatechuic acid was found in SD and SIHP dried finished product whereas HP's dried Roselle contains higher percentage of catechin as compared to other drying methods. 展开更多
关键词 Hibiscus sabdariffa L.drying Heat pump Total colour change Protocatechuic acid Catechin
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Amino acid digestibility in low-fat distillers dried grains with solubles fed to growing pigs 被引量:1
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作者 Shelby Marie Curry Diego Mario David Labadan Navarro +2 位作者 Ferdinando Nielsen Almeida Juliana Abranches Soares Almeida Hans Henrik Stein 《Journal of Animal Science and Biotechnology》 SCIE CAS 2014年第4期414-420,共7页
The objective of this experiment was to determine the standardized ileal digestibility(SID) of amino acids(AA) in 3sources of distillers dried grains with solubles(DDGS) with different concentrations of fat.Twel... The objective of this experiment was to determine the standardized ileal digestibility(SID) of amino acids(AA) in 3sources of distillers dried grains with solubles(DDGS) with different concentrations of fat.Twelve growing barrows(initial body weight:76.1 ± 6.2 kg) were randomly allotted to a replicated 6×4 Youden square design with 6 diets and 4 periods.The fat content of the 3 sources of DDGS were 11.5,7.5,and 6.9%respectively.Diets contained 60%DDGS and fat concentration of the diets were 7.5,52,and 5.2%,respectively.Two additional diets containing the 2sources of DDGS with 75 and 6.9%fat were also formulated,and corn oil was added to these diets to increase the concentration of fat in the diets to levels that were calculated to be similar to the diet containing conventional DDGS with 11.5%fat.A N-free diet was also formulated to calculate endogenous losses of crude protein(CP) and AA from the pigs.Pigs were fed experimental diets during four 7-d periods.The first 5 d of each period were an adaptation period and ileal digesta were collected on d 6 and 7 of each period.The apparent ileal digestibililty(AID) and SID of CP and all indispensable AA,except AID Pro and SID of Trp,were greater(P 〈 0.01) in conventional DDGS than in the 2 sources of DDGS with reduced fat.Adding oil to the diets containing the 2 sources of DDGS with reduced fat did not consistently increase SID of AA.In conclusion,conventional DDGS has greater SID values for most AA compared with DDGS that contains less fat and inclusion of additional oil to diets containing low-fat DDGS does not increase AID or SID of AA.The lower AA digestibility in low-fat DDGS could not be overcome by the inclusion of additional fat to the diets. 展开更多
关键词 Amino acid digestibility Distillers dried grains with solubles Pigs
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