Drying is a key step in starch noodle production.The effects of high temperature(60,70,80°C)and high relative humidity(65%,75%,85%)drying(HTHD)on the moisture distribution,starch microstructure and cooking charac...Drying is a key step in starch noodle production.The effects of high temperature(60,70,80°C)and high relative humidity(65%,75%,85%)drying(HTHD)on the moisture distribution,starch microstructure and cooking characteristics of extruded whole buckwheat noodles were investigated.Compared to the conventional hot-air drying(CHAD)at 40°C,the increase in drying temperature(60–80°C)and the decrease in relative humidity(85%–65%)significantly improved drying efficiency of the extruded noodles.By adjusting drying temperature and relative humidity,the rate of moisture migration in noodles and phase transition of starch could be appropriately controlled.The optimum drying parameters(T70H75,70°C drying temperature and 75%relative humidity)showed smooth and dense network structure,resulting in the lowest cooking loss(6.61%),broken rate(0%),highest hardness(1695.17 g)and springiness(0.92).However,the total flavonoid content(TFC)and the total phenolic content(TPC)reduced by 6.81%–28.50%and 7.19%–53.23%in contrast to CHAD,and the color of buckwheat noodles became darker through HTHD.These findings showed the potential of HTHD for increasing drying efficiency and improving buckwheat noodle quality.The appropriate drying parameters could maintain a balanced relationship between moisture migration in noodles and phase transition of starch,which resulted in better cooking quality for extruded whole buckwheat noodles.Such a study is valuable for regulating the process conditions of buckwheat-based foods and promoting its commercial utilization.展开更多
Pericarp browning is the major cause of deterioration of harvested litchi fruit.Water loss plays a role in pericarp browning of litchi fruit.This study investigated the effects of humidification with dry fog on perica...Pericarp browning is the major cause of deterioration of harvested litchi fruit.Water loss plays a role in pericarp browning of litchi fruit.This study investigated the effects of humidification with dry fog on pericarp browning and quality of litchi fruit stored at low temperature.Litchi fruit were stored in a non-humidified cold chamber(control)or in a humidified cold room using Tabor atomizer system that generated 95%relative humidity(RH)without depositing water on the fruit surface at 4℃.Control fruit stored in cold room without added humidity underwent rapid weight loss,accompanied by severe pericarp browning after 25 d of storage.However,slight weight loss and no obvious pericarp browning were found in humidified-fruit.Moreover,humidification maintained well the integrity of cell membrane and inhibited polyphenol oxidase activity during early storage.In addition,respiration rate was obviously inhibited in humidified-fruit compared with control fruit.This study might provide a convenient approach to reduce pericarp browning of harvested litchi fruit by humidifying the fruit using the Tabor atomizer at low temperature instead of packaging with film.展开更多
文摘Drying is a key step in starch noodle production.The effects of high temperature(60,70,80°C)and high relative humidity(65%,75%,85%)drying(HTHD)on the moisture distribution,starch microstructure and cooking characteristics of extruded whole buckwheat noodles were investigated.Compared to the conventional hot-air drying(CHAD)at 40°C,the increase in drying temperature(60–80°C)and the decrease in relative humidity(85%–65%)significantly improved drying efficiency of the extruded noodles.By adjusting drying temperature and relative humidity,the rate of moisture migration in noodles and phase transition of starch could be appropriately controlled.The optimum drying parameters(T70H75,70°C drying temperature and 75%relative humidity)showed smooth and dense network structure,resulting in the lowest cooking loss(6.61%),broken rate(0%),highest hardness(1695.17 g)and springiness(0.92).However,the total flavonoid content(TFC)and the total phenolic content(TPC)reduced by 6.81%–28.50%and 7.19%–53.23%in contrast to CHAD,and the color of buckwheat noodles became darker through HTHD.These findings showed the potential of HTHD for increasing drying efficiency and improving buckwheat noodle quality.The appropriate drying parameters could maintain a balanced relationship between moisture migration in noodles and phase transition of starch,which resulted in better cooking quality for extruded whole buckwheat noodles.Such a study is valuable for regulating the process conditions of buckwheat-based foods and promoting its commercial utilization.
基金This work was supported by National Key R&D Program of China(No.2018YFD0401301)National Natural Science Foundation of China(Nos 31770726 and 31772041)+3 种基金Science and Technology Planning of Jiangsu Province(No.BZ2013004)Science and Technology Planning Project of Guangzhou(No.201804020041)Agro-scientific Research in the Public Interest(No.201303073)The work was also supported by National Botanical Gardens,CAS.
文摘Pericarp browning is the major cause of deterioration of harvested litchi fruit.Water loss plays a role in pericarp browning of litchi fruit.This study investigated the effects of humidification with dry fog on pericarp browning and quality of litchi fruit stored at low temperature.Litchi fruit were stored in a non-humidified cold chamber(control)or in a humidified cold room using Tabor atomizer system that generated 95%relative humidity(RH)without depositing water on the fruit surface at 4℃.Control fruit stored in cold room without added humidity underwent rapid weight loss,accompanied by severe pericarp browning after 25 d of storage.However,slight weight loss and no obvious pericarp browning were found in humidified-fruit.Moreover,humidification maintained well the integrity of cell membrane and inhibited polyphenol oxidase activity during early storage.In addition,respiration rate was obviously inhibited in humidified-fruit compared with control fruit.This study might provide a convenient approach to reduce pericarp browning of harvested litchi fruit by humidifying the fruit using the Tabor atomizer at low temperature instead of packaging with film.