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Effects of Milling Methods on Rice Flour Properties and Rice Product Quality:A Review
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作者 TIAN Yu SUN Jing +7 位作者 LI Jiaxin WANG Aixia NIE Mengzi GONG Xue WANG Lili LIU Liya WANG Fengzhong TONG Litao 《Rice science》 SCIE CSCD 2024年第1期33-46,共14页
High-quality rice flour is the foundation for the production of various rice-based products.Milling is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and qualit... High-quality rice flour is the foundation for the production of various rice-based products.Milling is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and quality characteristics of the flour.Although rice flour obtained through mainstream wet milling methods exhibits superior quality,low production efficiency and wastewater discharge limit the development of the industry.Dry milling,on the other hand,conserves water resources,but adversely affects flour performance due to excessive heat generation.As an emerging powder-making technique,semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental impact.This is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption levels.However,continuous production remains a challenge.This comprehensive review summarizes the effects of various milling technologies on rice flour properties and product qualities.It also discusses key control indicators and technical considerations for rice flour processing equipment and processes. 展开更多
关键词 flour property milling equipment milling method rice flour rice product quality semi-dry milling
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Nutritional and Sanitary Quality of Infant Flours Produced in Ouagadougou, Burkina Faso
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作者 Léa Kilô Adam Bayala-Yaï Philippe Augustin Nikièma +3 位作者 Hassane Sangaré Fabrice Bationo Imael Henri Nestor Bassolé Jacques Simpore 《Food and Nutrition Sciences》 CAS 2024年第8期727-743,共17页
The quality of infant flours used during the weaning age is of great importance in that it conditions the nutritional health of infants and young children. This study aimed to assess the nutritional and sanitary quali... The quality of infant flours used during the weaning age is of great importance in that it conditions the nutritional health of infants and young children. This study aimed to assess the nutritional and sanitary quality of infant flours produced in the city of Ouagadougou. This was a cross-sectional study including 11 out of 25 infant flour production units that gave their consent to partake in the study. In total, 25 infant flour samples have been collected from July to September 2021. The physicochemical and microbiological parameters were determined according to standard methods. The ANOVA analysis of variance showed significant differences between the means of the physico-chemical and the means of the microbiological parameters respectively. The results showed that 60% of proteins and 80% of lipid and total carbohydrate contents were below the authorised limits. The energy values were below the authorised limit in 88% of the cases. All instant infant flours had microbiological loads compliant with Burkinabè standards. As for infant flour to be cooked, 63.64% and 81.82% had satisfactory numbers of total coliforms and faecal coliforms respectively. Staphylococcus aureus and Escherichia coli were detected in these samples with 86.36% of infant formulae having results below the recommended limit. These results show that the infant flours produced in Ouagadougou were somehow of acceptable quality. However, there is a need to improve the formulae for macronutrient contents, energy values and sanitary quality to comply with the recommendations. 展开更多
关键词 Nutritional and Sanitary Quality Infant flours OUAGADOUGOU Burkina Faso
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Formulation of Infant Flours Based on Fonio Enriched with Bambara Groundnut Anacardium (Cashew) and African Locust Bean Fruit Pulp
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作者 Lawrence Roselynn Kra KouaKou Pierre Martial Thierry Akely +1 位作者 Albarin Grodji Gbogouri Françoise Kouame 《Agricultural Sciences》 2024年第9期1071-1088,共18页
Infant malnutrition is a significant issue in Côte d’Ivoire, and this study aims to address it by formulating infant flours using local ingredients. Fermentation, germination, and malting methods were used to en... Infant malnutrition is a significant issue in Côte d’Ivoire, and this study aims to address it by formulating infant flours using local ingredients. Fermentation, germination, and malting methods were used to enhance the quality of six formulated flours, all based on Fonio and supplemented with Bambara groundnut, African locust bean fruit pulp, and cashew kernels. Results showed that Fonio had the highest carbohydrate content, while Bambara groundnut and Cashew kernels were rich in protein and lipid content. African locust bean fruit pulp was rich in fiber and Vitamin C, with a high β-carotene value. The cashew kernel had the highest energy value. Regarding mineral composition, African locust bean fruit pulp had the highest potassium content, while Bambara groundnut and African locust bean fruit pulp were rich in sodium. Cashew kernel and Fonio had higher iron and calcium content. Bambara groundnut had a higher zinc content, while cashew kernel had a higher magnesium content. The formulated flours made from fermented Fonio grains and enriched with Bambara groundnut, African locust bean fruit pulp, and cashew kernel had varying protein, fiber, carbohydrate, ash, and fat contents. The flour formulated with sprouted Fonio and enriched with the same ingredients had higher protein content and energy value than the other fermented seed-based flours. The mixed flours produced with fermented seeds and the flour produced from sprouted seeds met international standards. Overall, these findings offer valuable insights into the nutritional composition of the formulated flours and their potential to combat infant malnutrition in Côte d’Ivoire. 展开更多
关键词 Infant flours FORMULATION Fonio Groundnut African Locust Bean Fruit Pulp
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Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough
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作者 Dengyu Wang Linlin Liu +4 位作者 Bing Wang Wenjian Xie Yanguo Shi Na Zhang Hongchen Fan 《Food Science and Human Wellness》 SCIE CAS CSCD 2024年第4期2090-2101,共12页
The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,an... The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application. 展开更多
关键词 Glutinous rice flour Glutinous rice dough Lactic acid bacteria compound starter cultures Pasting properties VISCOELASTICITY
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Physicochemical Characterisation of Flours from Local Cereals and Powder from Cassava (Manihot esculenta Crantz) Leaves Varieties Cultivated in the Northern-Cameroon in Order to Supplement Infant Flours
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作者 Mathieu Barbi Charles Touwang +2 位作者 Emmanuel Panyoo Akdowa Augustin Goudoum Armand Abdou Bouba 《Open Journal of Applied Sciences》 2024年第8期2009-2026,共18页
The aim of the present study was to investigate on the inventory and determination of the nutritional value of cereals flour and cassava leaves powder in order to analyse their use in the production of infant flour. I... The aim of the present study was to investigate on the inventory and determination of the nutritional value of cereals flour and cassava leaves powder in order to analyse their use in the production of infant flour. In this paper, a A survey to identify the cereals used in the preparation of infant porridge in the Northern Cameroon was done by using 447 mothers having children between 06 and 59 months from areas (Gbakoungue, Sassa-Mbersi, Sanguere-Ngal and Kotkong-Wouldata) with high rate on malnourished children. Flour was prepared from the most preponderant cereals and Cassava leaves powder from varieties identified by the Regional Centre of Agricultural Research (CRRA) of Wakwa and local population. Flour and powder samples obtained were subjected to chemical composition analysis. Parameters analysed were crude proteins, total carbohydrates, ash, total fats, total phenols, total tannins, total carotenoids, vitamin C or cyanide. Also Iron, calcium and zinc were determined. The results revealed that white maize (62%) was the main cereal used in the preparation of infant porridge followed respectively by red sorghum, white rice and muskwari. Ten cassava varieties were identified: three (03) by CRRA (TME, 96/1/14 and IRAD 4115) and seven (south, gambada, sweet, Benin, six months, M. glaziovii and grouna) by local population. Amongst cereals flour, those from white maize indicated high protein (10.09%), carbohydrates (84.46%) and total fat (7.46%) contents. The powder from 96/14/14 cassava variety showed high amount of iron (11.98 mg/100g), calcium (751.02 g/100g) and low cyanide content (1.21 ppm) amongst all the cassava leaves powder samples. The supplementation of white maize flour by cassava leaves powder from 96/14/14 variety could therefore be recommended for the preparation of infant flours. 展开更多
关键词 Infant flour Cereals flour Cassava Leaves Powder Chemical Composition Northern Cameroon
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Study and Formulation of Composite Flours Based on Gluten Flour and Local Cereal Flours: Fonio, Millet and Sorghum
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作者 Laouratou Bah Kéloua Kourouma +2 位作者 Adama Moussa Sakho Aboubacar Diallo Mamadou Madaniou Sow 《Journal of Agricultural Chemistry and Environment》 2024年第1期169-181,共13页
This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite ... This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite flours were obtained using the Philips mixer type (model HR2811). The nutritional qualities of the formulated flours were determined by the Kjeldahl, AOAC 985-29, UV-VIS spectrophotometry (DR 5000;HACH and LANGE, France) and Soxhlet gravimetric methods. The compounds obtained are respectively: Protein, carbohydrate, lipid, micronutrient and vitamin contents. Monitoring the analysis of functional properties (water and oil absorption capacity) as well as baking value. 展开更多
关键词 Cereal flour Gluten flour Bread Making Biochemical and Rheological Properties
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Design and Production of Infant Flours Based on Pumpkin Pulp Enriched with Cakes Extracted from Its Seeds
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作者 Koumba Hawa Toundoufedouno Kéloua Kourouma +2 位作者 Adama Moussa Sakho Karamoko Lansary Sylla Aboubacar Diallo 《Journal of Agricultural Chemistry and Environment》 2024年第2期192-207,共16页
The inclusion of composite flours in infant food at weaning time should be a priority for mothers. The aim of this project is to formulate infant flour based on pulp flour enriched with oilcake from these grains after... The inclusion of composite flours in infant food at weaning time should be a priority for mothers. The aim of this project is to formulate infant flour based on pulp flour enriched with oilcake from these grains after extraction of the oil. To do this, the elements were combined to obtain a regulatory formulation. Micro- and macronutrients, minerals, vitamins and tasting of the prepared porridge were determined. The results obtained were satisfactory. The moisture content of the fruit pulp was determined using oven-drying techniques: 92.2%, carbohydrates 6.00%, lipids 0.3%, ash 0.80%, proteins 1.10%, calcium 19.8%, phosphorus 42.6% and iron 0.4%. Furthermore, the carbohydrate content of flours composed of 5% insertion is 62.9 g to 48.8 g per 100 g, and the protein content of compound flours with 5% insertion is 15.9 g to 28.25 g per 100 g. On the other hand, the vitamin C and E contents of fresh pulp and oilcake are 25 mg, 13 mg and 21 mg respectively. However, only copper and β-carotene from 5% to 30% insertion remain invariant to the different insertion rates, with a value of 25 mg for copper and 0 µg for β-carotene. In addition, a variation in the degree of swelling of weaning flours compared with the standard from 3.95% at 5% insertion to 3.58 at 30% insertion was observed. The solubility of flours increases on the one hand with increases in the degree of insertion of the cakes. Flour formulated so many toward basicity. But the presence of traces of oil containing fatty acids can reduce this basicity. This study may be an alternative of industrial flours in infant nutrition. 展开更多
关键词 PUMPKIN SEEDS Oilcake Infant flour Oil MICRONUTRIENTS
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Effect of Glutinous Rice Flour on Mechanical Properties and Microstructure of Cement-based Materials 被引量:1
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作者 FENG Qi LU Bao WANG Dan 《Journal of Wuhan University of Technology(Materials Science)》 SCIE EI CAS CSCD 2023年第2期394-400,共7页
The mechanism of glutinous rice flour,a kind of natural admixture,on the hydration process,setting time,and microstructure of the Portland cement was investigated.The experimental results show that the glutinous rice ... The mechanism of glutinous rice flour,a kind of natural admixture,on the hydration process,setting time,and microstructure of the Portland cement was investigated.The experimental results show that the glutinous rice flour has an obvious setting retarding effect on cement pastes.The optimal dosage of the glutinous rice flour is 3wt%.In this case,the initial and final setting time of the paste are delayed by 140 and185 min,respectively.The flexural and compressive strengths of the hardened paste are increased by 0.35%and 0.07%after 56 d of curing.The glutinous rice flour hinders the mineral dissolution process and decreases the concentration of calcium ion at the initial stage of hydration due to the complexation effect,thereby hindering the nucleation and growth of CH and C-S-H phases and prolonging the hydration process.However,C-S-H phases combine with the glutinous rice flour to contribute the bonding effect together,which compacts the microstructure of hardened cement pastes at the later hydration stage of cement pastes.Thus,in-depth investigation on the utilization of glutinous rice flour as the admixture for the Portland cement is expected to be meaningful for the control of hydration exothermic rate and setting time. 展开更多
关键词 glutinous rice flour cement-based materials mechanical properties setting time
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Functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region 被引量:1
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作者 Nafiya Qadir Idrees Ahmed Wani 《Grain & Oil Science and Technology》 2023年第1期43-57,共15页
The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij a... The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij and Zhag)of Kashmir.Brown rice flours had higher total dietary fibre(3.08%-3.68%),oil absorption(116.0%-139.0%),emulsion capacity(4.78%-9.52%),emulsion stability(87.46%-99.93%)and resistant starch content(6.80%-9.00%)than polished flours.However,polished flours presented greater water absorption(102.0%-122.0%),foaming capacity(8.00%-13.63%),apparent amylose(19.16%-22.62%),peak(2260.0-2408.0 cP),trough(1372.0-1589.0 cP)and breakdown(714.0-978.0 cP)viscosities than their brown counterparts.Brown rice flours depicted highest total phenolic content(4.40-6.40 mg GAE/g)and inhibition of lipid peroxidation(19.50%-33.20%).However,equilibrium starch hydrolysis percentage(C∞)and predicted glycemic index of brown rice flours were lower than their polished counterparts.Among rice cultivars,brown Zhag flour had the highest total dietary fibre(3.68%),emulsion capacity(9.52%),emulsion stability(99.93%),resistant starch(9.00%),DPPH radical scavenging activity(85.45%)and inhibition of lipid peroxidation(33.20%),respectively.Emulsion capacity and emulsion stability were positively correlated with protein content of rice flours.However,peak,trough,breakdown and setback viscosities were negatively correlated with protein and fat contents of rice flour.The present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet. 展开更多
关键词 POLISHING Rice flour Functional properties Antioxidant activity In-vitro digestibility
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Assessment of the Aflatoxin Content of Maize Flours Produced in the Commune of Ouagadougou, Burkina Faso
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作者 Adama Sawadogo Raoul Bazié +3 位作者 Hama Cissé Latifatou Helbi Cheikna Zongo Aly Savadogo 《Food and Nutrition Sciences》 2023年第10期897-907,共11页
Aflatoxins are toxic metabolites present in various foods, especially when production and conservation do not respect good hygiene practices (GHP). In Ouagadougou, maize flour is produced and sold in different structu... Aflatoxins are toxic metabolites present in various foods, especially when production and conservation do not respect good hygiene practices (GHP). In Ouagadougou, maize flour is produced and sold in different structures by actors who do not always respect GHP. Thus, it is necessary to regularly control the quality of these flours. So, this is carried out with the aim to assess the aflatoxin content of maize flours produced in the municipality of Ouagadougou. For this, twenty-eight (28) samples were collected from households, markets and supermarkets in the city of Ouagadougou. Thus, LC/MS/MS analysis was used to assess the aflatoxin content of the samples. The results obtained reveal the presence of total aflatoxins (AFT) in 78.57% of samples analyzed with levels ranging from 0.89 to 64.25 μg/kg. The prevalence of different types of aflatoxins were 57.14% for aflatoxin B1 (AFB1), 46.43% for aflatoxin B2 (AFB2), 42.86% for aflatoxin G1 (AFG1) and 4.6% for aflatoxin G2 (AFG2). The results also show that 80% and 60% of market samples, 70% and 30% of household samples and 37.5% and 25% of supermarket samples do not comply with European Commission standards for AFT and AFB1 respectively. For all the samples, 60.71% and 42.86% of the samples are compliant according to the limits established by the European Commission (EC) respectively for AFB1 and AFT. Regarding the results obtained, producers and processors must be supervised and trained in GHP for the production of better-quality flours. 展开更多
关键词 AFLATOXINS Maize flour Sanitaty Quality LC/MS/MS OUAGADOUGOU Burkina Faso
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Availability, Accessibility and Contribution of Infant Flours to the Diet of Children Aged 6-59 Months in Benin
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作者 Flora T. F. Laleye Nadia Fanou-Fogny +5 位作者 Yann E. Madode Flora J. Chadare Marius S. Kanhounnon Bernadette H. Boyiako Mourichide M. Achamou Djidjodo J. Hounhouigan 《Agricultural Sciences》 2023年第12期1766-1787,共22页
This study assesses the nutritional composition as well as the availability and affordability of infant flour found on the market and in the households of Benin. To do that assessment, a two-step cross-sectional surve... This study assesses the nutritional composition as well as the availability and affordability of infant flour found on the market and in the households of Benin. To do that assessment, a two-step cross-sectional survey based on food ethnography methods was used. A total of 61 marketplaces were visited in seven towns and rural districts as part of the availability and affordability survey, while 400 children (aged 6 to 59 months) were surveyed to track the uses of infant flours at the household level. The results obtained reveal that pre-manufactured infant flour is sold more in urban areas (Cotonou, Porto-Novo and Parakou) than in rural ones. The average infant flours price did not vary (p = 0.985) in any given year (regardless of abundance or lean periods) nor does it vary (p = 0.133) from one point of sale to another (drugstore or supermarkets). However, the average price is found to be expensive considering the purchasing power of the households surveyed. On the other hand, the amount of ingredients used in the production of the flour types found on the market complies with the recommendations of the Codex Alimentarius, unlike the homemade ones. Pre-manufactured infant flour is found to be outside of the economic reach of most households (92%) who rely heavily on the homemade ones to feed their children. In light of the above, public authorities should help improve geographic access and pricing affordability to quality infant flour for low-income households in urban and remote areas. Moreover, awareness should be raised among mothers relative to the importance of complementary feeding through education on good nutrition practices. 展开更多
关键词 Infant flour Complementary Feeding Nutritional Composition CHILDREN Food Ethnography
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Occupational exposure to flour dust among bakery workers:prevalence,potential hazards and promising interventions
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作者 Seyi-Samson Enitan Osareniro-Eguagie Osakue +4 位作者 Esther-Ngozi Adejumo Temitope-Oyewole Olusanya Emmanuel-Olusegun Ileoma Comfort-Bosede Enitan Nwachi-Idume Ogbonna 《Toxicology Advances》 2023年第4期33-44,共12页
Occupational exposure to flour dust within bakery environments presents significant health hazards to bakery personnel.Flour dust,generated as a byproduct during baking,becomes airborne during the baking process,thus ... Occupational exposure to flour dust within bakery environments presents significant health hazards to bakery personnel.Flour dust,generated as a byproduct during baking,becomes airborne during the baking process,thus constituting a respiratory threat.Adverse health consequences include respiratory diseases,skin irritation,allergic reactions,and potential long-term health impacts.Data indicates that a broad segment of bakery workers encounters exposure to flour dust,with specific subgroups,such as bakers and dough mixers,being particularly susceptible.Contributing factors to this exposure encompass insufficient ventilation and a lack of awareness.It is vital to assess exposure levels through air quality monitoring and health surveillance.Efficient interventions encompass engineering solutions(e.g.,ventilation systems,dust extraction),administrative measures(including training and the use of personal protective equipment),and the implementation of occupational health and safety programs.Collaborative efforts with healthcare professionals and regulatory authorities are paramount for achieving success.Case studies underscore the effectiveness of such interventions,resulting in improved worker health,thus underscoring the advantages of protective measures.Challenges in this endeavor include industry resistance to change,financial considerations,and issues related to compliance.Future recommendations entail further research,policy enhancements,and the involvement of industry stakeholders and labor unions in advocating for worker safety. 展开更多
关键词 flour dust bakery workers occupational exposure interventions health hazards
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超声协同大豆分离蛋白对米粉和米面包品质的影响及机制研究 被引量:1
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作者 张帅 韩冰 +5 位作者 马春敏 杨杨 边鑫 王冰 张光 张娜 《食品安全质量检测学报》 CAS 2024年第2期19-27,共9页
目的探究超声协同大豆分离蛋白(soybean isolate protein,SPI)对米粉以及米面包品质的影响。方法以碎米为主要原料,5个梯度(0%、3%、6%、9%、12%,以碎米粉质量计)的大豆分离蛋白(soybean isolate protein,SPI)为辅料,比较超声协同5个梯... 目的探究超声协同大豆分离蛋白(soybean isolate protein,SPI)对米粉以及米面包品质的影响。方法以碎米为主要原料,5个梯度(0%、3%、6%、9%、12%,以碎米粉质量计)的大豆分离蛋白(soybean isolate protein,SPI)为辅料,比较超声协同5个梯度SPI对混合粉热机械学特性、糊化特性、流变特性以及米面包比容、损耗率、感官评价的影响。结果与未进行超声处理的样品相比,超声协同SPI处理的米粉的吸水率从64.90±0.00增加至94.80±0.00,其混合粉的峰值黏度从2704.00±47.76降低至1567.00±116.73,表明超声使淀粉部分支链断裂,生成大量短直链淀粉,导致分子量下降,相互作用减弱;超声处理后的样品储能模量(G')曲线随着SPI含量的增加呈现出先降低后增加再降低的趋势,损耗模量(G")曲线呈现出逐渐降低的趋势。当SPI添加量为9%时,米面包的比容达到最大值,为(0.86±0.08)mL/g,感官评分从50.05±3.75增加至86.27±2.28;当SPI添加量达到12%时,米面包的损耗率达到最低。结论综上所述,采用9%SPI的方法制备米面包,可以有效地改善米面包品质,本研究为米面包在食品领域的应用提供了理论基础。 展开更多
关键词 大豆分离蛋白 超声 碎米 米粉 米面包 品质
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基于离散元法的面粉颗粒接触参数标定试验 被引量:1
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作者 陈硕 江礼坚 +3 位作者 林谢昭 唐旭晟 刘晓敏 张龙 《农业工程学报》 EI CAS CSCD 北大核心 2024年第11期69-76,共8页
为设计和优化面粉输送设备,应用离散元法对面粉进行准确地工程建模和分析,需要对其接触参数进行必要的标定。该研究依据颗粒缩放理论,用“Hertz-Mindlin with Johnson-Kendall-Roberts”接触模型表征面粉颗粒间黏性的影响,提出了一种基... 为设计和优化面粉输送设备,应用离散元法对面粉进行准确地工程建模和分析,需要对其接触参数进行必要的标定。该研究依据颗粒缩放理论,用“Hertz-Mindlin with Johnson-Kendall-Roberts”接触模型表征面粉颗粒间黏性的影响,提出了一种基于静/动态休止角的接触参数标定方法。运用正交试验方法,对接触参数的敏感性和方差分析,表明面粉颗粒间的滚动摩擦系数、面粉颗粒与不锈钢表面间的静摩擦系数、表面能对静态休止角的影响极显著(P<0.01),并且多组接触参数都可以模拟出与试验相同的静态休止角。进一步研究表明,面粉颗粒与不锈钢表面间的静摩擦系数的合理取值范围为0.2~0.4。通过2种填充率、4种转速下基于动态休止角的参数标定,将其中与试验最为吻合的一组参数作为标定结果,其值如下:面粉颗粒之间恢复系数为0.6、面粉颗粒之间静摩擦系数为0.2、面粉颗粒之间滚动摩擦系数为0.1、面粉颗粒与不锈钢容器表面之间恢复系数为0.6、面粉颗粒与不锈钢容器表面之间静摩擦系数为0.6、面粉颗粒与不锈钢容器表面之间滚动摩擦系数为0.5、表面能为0.12 J/m^(2)。使用该组参数对矩形容器中物料自由坍塌试验进行仿真,其结果与试验结果相符,验证了该标定方法的有效性。该研究提出的标定方法简单、易执行,对粉料输送设备的设计及优化具有一定的工程应用价值。 展开更多
关键词 离散元 正交试验 面粉 接触参数标定 静/动态休止角
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大米品种对婴幼儿米粉理化品质的影响
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作者 谢秋涛 李梦怡 +4 位作者 苏东林 戴志勇 李高阳 袁洪燕 朱玲风 《中国食品学报》 EI CAS CSCD 北大核心 2024年第8期298-310,共13页
为探究更适宜婴幼儿米粉加工的原料及不同品种大米对米粉品质的影响,以10种优质稻(籼米和粳米各5种)为原料,经滚筒干燥加工成婴幼儿米粉,测定原料米及米粉的理化特性、米粉品质等指标,分析大米品种对婴幼儿米粉品质的影响。结果表明,不... 为探究更适宜婴幼儿米粉加工的原料及不同品种大米对米粉品质的影响,以10种优质稻(籼米和粳米各5种)为原料,经滚筒干燥加工成婴幼儿米粉,测定原料米及米粉的理化特性、米粉品质等指标,分析大米品种对婴幼儿米粉品质的影响。结果表明,不同样品的理化品质和微观结构存在显著差异,籼米和粳米加工成的婴幼儿米粉各有优缺点。经过滚筒干燥制备的不同米粉样品水分含量均比原料米下降30%以上,而总淀粉和直链淀粉含量均有所增加。所有米粉样品中RDS占比最大,其中籼米创宇9号和粳米圆粒9031加工的米粉RDS占比均达到82%以上,且RDS含量高的米粉,水溶性也较高。综合米粉热特性、糊化特性、流变特性、扫描电镜图像等理化品质,籼米创宇9号和粳米圆粒9031加工的婴幼儿米粉品质较好。 展开更多
关键词 婴幼儿米粉 大米 品种 理化特性 品质
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聚丙烯/木粉复合材料的制备及性能
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作者 洪浩群 刘凯丽 +3 位作者 于日志 李雪松 岑兰 张海燕 《合成树脂及塑料》 CAS 北大核心 2024年第5期11-16,共6页
分别采用聚丙烯的固相接枝共聚物和熔融接枝共聚物作为聚丙烯/木粉复合材料的界面改性剂,研究两种多单体接枝共聚物用量对复合材料界面结构、拉伸性能、弯曲性能、抗冲击性能等的影响,并根据拉伸性能数据计算复合材料的界面黏结强度。... 分别采用聚丙烯的固相接枝共聚物和熔融接枝共聚物作为聚丙烯/木粉复合材料的界面改性剂,研究两种多单体接枝共聚物用量对复合材料界面结构、拉伸性能、弯曲性能、抗冲击性能等的影响,并根据拉伸性能数据计算复合材料的界面黏结强度。结果表明:两种多单体接枝共聚物均能有效地提高复合材料的力学性能,并维持良好的热稳定性;随多单体接枝共聚物用量的增加,复合材料的力学性能提高,当多单体接枝共聚物用量为5 phr时,复合材料的界面相容性较稳定,力学性能最佳,界面黏结强度参数从2.56升至3.50以上,表明复合材料具有较强的界面黏结强度。 展开更多
关键词 聚丙烯 木粉 力学性能 界面相容性 接枝共聚物
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魔芋凉粉的配方及工艺优化
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作者 高雪丽 雷爽慧 +1 位作者 李光辉 郭卫芸 《许昌学院学报》 CAS 2024年第2期70-74,共5页
选用红薯淀粉和魔芋粉为主要原料,以感官评分及质构参数为实验指标,通过单因素试验考察红薯淀粉添加量、魔芋粉添加量、加热温度、加热时间对产品感官及质构的影响,并选择正交试验来优化魔芋凉粉的配方及工艺.结果表明,产品的最佳配方为... 选用红薯淀粉和魔芋粉为主要原料,以感官评分及质构参数为实验指标,通过单因素试验考察红薯淀粉添加量、魔芋粉添加量、加热温度、加热时间对产品感官及质构的影响,并选择正交试验来优化魔芋凉粉的配方及工艺.结果表明,产品的最佳配方为(以产品质量计):红薯淀粉16 g/100g、魔芋粉0.5 g/100g、纯净水83.5 mL;最佳工艺条件为:加热温度为100℃、加热时间为11 min.该条件下制备的凉粉产品质地细腻,表明光滑,弹性好,不粘牙,质构特性较好,综合评分为87.4分. 展开更多
关键词 魔芋粉 红薯淀粉 配方 工艺
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湿热处理对豆粉营养品质及面团物化特性的影响
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作者 李少辉 张柳 +4 位作者 生庆海 张爱霞 赵巍 李朋亮 刘敬科 《食品科学》 EI CAS CSCD 北大核心 2024年第14期198-207,共10页
采用湿热处理研究不同豆粉抗氧化、营养特性及面团性质的影响。结果表明:随着湿热处理时间的延长,红豆粉和豌豆粉的总酚、黄酮含量及其抗氧化能力呈先增加后降低的趋势,分别在0.5 h和1.0 h时达到最大,而白芸豆粉总酚、黄酮含量呈增加趋... 采用湿热处理研究不同豆粉抗氧化、营养特性及面团性质的影响。结果表明:随着湿热处理时间的延长,红豆粉和豌豆粉的总酚、黄酮含量及其抗氧化能力呈先增加后降低的趋势,分别在0.5 h和1.0 h时达到最大,而白芸豆粉总酚、黄酮含量呈增加趋势,在8.0 h达到最大;湿热处理对2,2’-联氮双-(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除率和1,1-二苯基-2-三硝基苯肼自由基清除率趋势与总酚、黄酮含量一致;3种豆粉的主要脂肪酸种类分别为棕榈酸、硬脂酸、亚油酸、顺-11-二十碳一烯酸和油酸;湿热处理2.0 h及以上,对白芸豆粉中油酸、亚油酸和顺-11-二十碳一烯酸含量有显著影响;湿热处理后红豆粉和白芸豆粉中游离氨基酸参与美拉德反应,含量显著下降,而豌豆粉中更多结合态的氨基酸游离出来,使其含量升高;扫描电子显微镜观察微观结构结果显示,随着湿热处理时间延长,蛋白质变性和部分淀粉发生糊化,出现孔洞、黏附等现象;淀粉的重结晶使得豆粉的峰值黏度、谷值黏度和回生值下降,抗剪切力变差;面团水分分布测定结果显示,湿热处理后红豆粉的弛豫时间T_(21)、T_(22)增加,红豆粉成团性优于其他面团;湿热处理使混合豆粉热机械特性中的蛋白弱化度增强,抑制了淀粉的回生,降低了老化度,有益于提升产品品质。 展开更多
关键词 湿热处理 杂豆 营养品质 糊化特性 水分分布 热机械学特性
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酶法脱酰胺对无麸质玉米薄饼品质的影响
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作者 石雪萍 蒋彩云 余芳 《中国食品添加剂》 CAS 2024年第8期164-171,共8页
本实验采用蛋白质谷氨酰胺酶(PG)对玉米粉进行酶法改性,研究不同酶解时间(0,2,4,8,16 h)对玉米粉的脱酰胺度、持水持油能力、糊化特性、蛋白质二级结构以及无麸质玉米薄饼品质的影响。结果表明:适度脱酰胺会促使玉米蛋白二级结构的变化... 本实验采用蛋白质谷氨酰胺酶(PG)对玉米粉进行酶法改性,研究不同酶解时间(0,2,4,8,16 h)对玉米粉的脱酰胺度、持水持油能力、糊化特性、蛋白质二级结构以及无麸质玉米薄饼品质的影响。结果表明:适度脱酰胺会促使玉米蛋白二级结构的变化,进而改善玉米粉的持水持油能力,提高玉米粉的糊化温度,提升无麸质玉米薄饼的比体积,改善薄饼的质构品质。其中PG酶处理4 h时的感官评分最高,风味较好,此时与对照组相比,无麸质玉米薄饼的比体积由1.24增大到了1.61 mL/g,感官总评分从74±4.91分上升到了83±11.91分。综上,研究结果表明适当的PG处理可以改善玉米蛋白的性质从而提高无麸质玉米薄饼品质,为PG酶的应用提供科学依据和技术指导。 展开更多
关键词 蛋白质谷氨酰胺酶 脱酰胺 玉米粉 无麸质 玉米薄饼
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甘薯生全粉添加量对馒头制作工艺及品质的影响
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作者 蔡沙 蔡芳 +6 位作者 施建斌 隋勇 熊添 何建军 陈学玲 范传会 梅新 《食品研究与开发》 CAS 2024年第10期181-189,共9页
以甘薯-小麦混粉为原料,探究甘薯生全粉馒头制作配方工艺以及甘薯生全粉添加量对馒头基本成分和物化特性的影响。结果表明,甘薯馒头制作配方最优工艺为甘薯生全粉添加量30%、加水量55%、α-淀粉酶添加量0.02%、普鲁兰酶添加量0.75%,此... 以甘薯-小麦混粉为原料,探究甘薯生全粉馒头制作配方工艺以及甘薯生全粉添加量对馒头基本成分和物化特性的影响。结果表明,甘薯馒头制作配方最优工艺为甘薯生全粉添加量30%、加水量55%、α-淀粉酶添加量0.02%、普鲁兰酶添加量0.75%,此时甘薯生全粉馒头感官评分最高为84.9。随着甘薯生全粉添加量增加,甘薯馒头淀粉和总膳食纤维含量逐渐增大,蛋白质含量逐渐减小,可溶性糖呈不规律变化趋势且变化幅度较小。随着甘薯生全粉添加量增加,甘薯馒头色度WH值、比容逐渐减小,硬度和胶黏性逐渐增加,黏性、回复性、黏聚性和弹性逐渐减小。随着甘薯生全粉添加量增加,冻藏后复蒸馒头比容逐渐减小,硬度逐渐增大;在相同添加量的情况下,随着冻藏时间的延长,比容呈逐渐减小的变化趋势,硬度呈逐渐增大的变化趋势。综上所述,适当添加甘薯生全粉可制作出品质较好的馒头。 展开更多
关键词 甘薯生全粉 添加量 制作工艺 馒头 物化特性
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