Low-fat microwaved peanut snacks production:Effect of defatting treatment on structural characteristics,texture,color,and nutrition

This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively explored.The structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P<0.05)with the increase in the defatting ratio.At the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting treatments.LMPS made from PDP with a defatting ratio of 64.44%had the highest internal pore structural parameters(porosity 59%,pore number 85.3×10^(5),pore volume 68.23 mm3),the brightest color(L^(*) 78.39±0.39),the best brittleness(3.64±0.21)mm^(–1)),and the best nutrition(high protein content,(34.02±0.38)%;high total sugar content,(17.45±0.59)%;low-fat content,(27.58±0.85)%).The study provides a theoretical basis for the quality improvement of LMPS.

A novel multi-channel porous structure facilitating mass transport towards highly efficient alkaline water electrolysis

An advantageous porous architecture of electrodes is pivotal in significantly enhancing alkaline water electrolysis(AWE)efficiency by optimizing the mass transport mechanisms.This effect becomes even more pronounced when aiming to achieve elevated current densities.Herein,we employed a rapid and scalable laser texturing process to craft novel multi-channel porous electrodes.Particularly,the obtained electrodes exhibit the lowest Tafel slope of 79 mV dec^(-1)(HER)and 49 mV dec^(-1)(OER).As anticipated,the alkaline electrolyzer(AEL)cell incorporating multi-channel porous electrodes(NP-LT30)exhibited a remarkable improvement in cell efficiency,with voltage drops(from 2.28 to 1.97 V)exceeding 300 mV under 1 A cm^(-1),compared to conventional perforated Ni plate electrodes.This enhancement mainly stemmed from the employed multi-channel porous structure,facilitating mass transport and bubble dynamics through an innovative convection mode,surpassing the traditional convection mode.Furthermore,the NP-LT30-based AEL cell demonstrated exceptional durability for 300 h under 1.0 A cm^(-2).This study underscores the capability of the novel multi-channel porous electrodes to expedite mass transport in practical AWE applications.

Design of Cold-Junction Compensation and Disconnection Detection Circuits of Various Thermocouples and Implementation of Multi-Channel Interfaces Using Them-A Secondary Publication

Cold-junction compensation(CJC)and disconnection detection circuit design of various thermocouples(TC)and multi-channel TC interface circuits were designed.The CJC and disconnection detection circuit consists of a CJC semiconductor device,an instrumentation amplifier(IA),two resistors,and a diode for disconnection detection.Based on the basic circuit,a multi-channel interface circuit was also implemented.The CJC was implemented using compensation semiconductor and IA,and disconnection detection was detected by using two resistors and a diode so that IA input voltage became-0.42 V.As a result of the experiment using R-type TC,the error of the designed circuit was reduced from 0.14 mV to 3μV after CJC in the temperature range of 0°C to 1400°C.In addition,it was confirmed that the output voltage of IA was saturated from 88 mV to-14.2 V when TC was disconnected from normal.The output voltage of the designed circuit was 0 V to 10 V in the temperature range of 0°C to 1400°C.The results of the 4-channel interface experiment using R-type TC were almost identical to the CJC and disconnection detection results for each channel.The implemented multi-channel interface has a feature that can be applied equally to E,J,K,T,R,and S-type TCs by changing the terminals of CJC semiconductor devices and adjusting the IA gain.

Effects of different drying methods on quality,bacterial viability and storage stability of probiotic enriched apple snacks

Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying （AD）, freeze drying （FD）, freeze drying followed by microwave vacuum drying （FD＋MVD） and air drying followed by explosion puffing drying （AD＋EPD）. Overall, FD＋MVD can be used as a suitable drying method for the development of probiotic enriched apple snacks in consideration of colour, texture, sensory quality, bacterial viability and storage stability. Probiotic bacteria in FD＋MVD-dried samples remained above 1×106 CFU g 1 for 120 days at 25℃C. Interestingly, bacterial viability in FD＋MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.

Analysis of Process of Microwave Puffing Blueberry Snacks

In order to reveal the mechanism of microwave puffing berry snack, a center combination experiment method was employed to explore the puffing process of blueberry snacks. Blueberry as the raw material, the microwave power, initial moisture content, puffing time and mass were employed as experimental factors. The pressure, temperature, amount of water vapor and puffing properties in terms of the volume, hardness and brittleness were employed as target parameters. The higher microwave intensity and initial moisture content resulted in the more amount of water vapor in the snacks and more holes in the appropriate puffing time. The shape and structure of the snacks tended to be stable with the removal of moisture.

Distribution Characteristics of Specialty Snack Outlets in Beijing Downtown Area:Take Shaxian Snacks and Chengdu Snacks Outlets as Examples

Snacks are an important part of the catering industry,whose spatial pattern distribution will directly affect the behavior of residents and tourists decision-making.Therefore,this paper chose 'Shaxian snacks' and 'Chengdu snacks' outlets in the downtown area of Beijing as the research object,taking POI data and GIS spatial data as data sources,using GIS spatial analysis and nuclear density estimation method,to make a comparative analysis of the spatial distribution characteristics of snack outlets in downtown of Beijing.The results showed that(1) distribution characteristics of snacks outlets in each district varied greatly.(2) Distribution differences of both snacks outlets in each circle was in significant.(3) Distribution of snacks outlets from the center to the periphery along the ring roads took on the "pyramid type".(4) Distribution of snacks outlet show stronger proximity to road than to subway.Distribution characteristics of the snack outlets included(1) Spatial distribution of the snacks outlets showed weak centrality.(2) The snacks outlets showed significant characteristics of spatial aggregation with great differences in internal structure.According to the above conclusions,combined with municipal planning,this paper according to the classification of the city,put forward suggestions on the distribution of snack outlets in Beijing,(1) Recombine the snack outlets in old urban districts.(2) According to the city functional orientation,redistribute the snack outlets in new urban districts.

Glutamate and Caffeine intake of Some Snacks and Drinks in Saudi Arabia

The aim of this study was to estimate the intake level of glutamate and caffeine from some snacks and drinks. The survey was carried out during 2008 to 2009 in 3 selected governorates (Al-Hassa, Al- Katif and AD-Dammam) localized in the eastern area of Saudi Arabia. The age of study participants (298) was ranged between less than 4 – over 30 years. The snacks and drinks consumption data were gathered and calculated using the frequency methods. Forty nine samples of snacks and beverages were analyzed by High Performance Liquid Chromatography (HPLC) for glutamate and caffeine contents. The results indicated that total intake of snacks, chocolates and drinks were significantly correlated (spearman r = 0.856, 0.591, 0.943, p = 0.0) with total intake of glutamate and caffeine. The mean of caffeine intake was 40.4± 44.5 mg, while the mean of glutamate intake was 0.134± 0.146 mg. The highest concentration of glutamate was in Pringles with Ketchup (0.420), Bugles Smoking BBQ (0.660) and Indomie with Vegetables (0.860). The high caffeine concentrations of Kit Kat, Ulker and Galaxy samples were 166, 165.5, and 134.5 mg/kg respectively, while the beverages, the high caffeine concentrations were presented in energy drinks like Red bull (345.5), Power Horse (339.0) and Bugzy(333.0) mg/L. The children aged between 4– 8 were the most consumers of snacks which containing glutamate, while the adolescents consumed more chocolates and beverages which containing caffeine. These finding suggests that consumption of salty snacks, and sugar-sweetened beverages is mounting between important categories in the community, so interventions focusing on increasing physical activity and fruit and vegetable consumption will have an impact on obesity control and promoting health.

Relative Bile Acid Binding Potential of Extruded Lentil Snacks

Previously we have reported that extrusion significantly improved healthful potential of cereals. It was hypothesized that snacks produced by extrusion would be more healthful than their raw formulations. Bile acid binding has been reported to indicate cholesterol lowering and cancer risk reduction potential of food and fractions. Bile acid binding potential of five lentil snack raw formulations and their extruded snacks were evaluated. The raw formulations were 100% lentils (F01), 69% lentils (F02), 57% lentils + 12% supplement (F03), F03 with 125 μg/100g Chromium (F04), F03 with 536 μg/100g Chromium (F05), and their respective extruded (E) snacks E01, E02, E03, E04 and E05. The in vitro bile acid binding on an equal dry matter basis relative to cholestyramine, was F01 (0.5%), E01 (3.7%), F02 (0.6%), E02 (3.0%), F03 (1.6%), E03 (5.1%), F04 (2.0%), E04 (4.2%), F05 (0.8%) and E05 (3.6%). Replacing 12% lentils with high protein supplements (F02 vs. F03) resulted in significantly higher bile acid binding, suggesting that the supplement appears to have higher bile acid binding capacity than that of lentils. All the extruded lentil snacks had significantly higher bile acid binding compared with their raw formulations. Extruding with added chromium containing yeast resulted in significantly lower bile acid binding in a dose dependent manner. Most healthful lentil snacks were produced with the addition of high protein supplement without added chromium-containing yeast (E03). Data proved the hypothesis that lentil snacks produced by extrusion are significantly more healthful than their raw formulations.

Assessment of Trans Fatty Acid Content in Widely Consumed Snacks by Gas Chromatography in a Developing Country

Trans fatty acids have adverse effects on health, so knowledge of their contents in foods would enable people to make informed food choices. TFA levels when not available in food composition tables make it difficult to estimate dietary intake. With the aim to analyze and identify the actual amount of trans fatty acid present in selected Indian fast food items, triplicate samples of six commonly consumed snacks as well as the oil used for preparing the same were collected from three different places. The separation of fatty acid was done using gas chromatography. Trans fatty acid isomers of oleic acid, linoleic acid and linolenic acid were identified in all food items. The predominant trans fatty acid present in all the food items was elaidic acid (18:1t9). The total trans fatty acids in different food items ranged from almost negligible to as high as 14.58 g/100g food. Different amount of TFA was found in same food category sourced from different outlets which is a challenge in making regulations aimed at TFA reduction so as to decrease health risk.

Informing Primary School Nutritional Policy: Effects of Mid-Morning Snacks on Appetite and Energy Control

The purpose of this research was to inform primary school nutritional policy by identifying which mid-morning snack would be more beneficial to consume from an appetite control perspective. During morning break 14 girls and 11 boys were provided with 160 ml of semi-skimmed milk or153 gof apple in a randomised crossover manner. Visual analogue scales were used to record hunger, prospective food consumption and fullness, immediately before and after breakfast, immediately before and after the mid-morning snack, and every 60 min until 21:00 on each day. School dinner/packed lunch energy intakes were assessed 90 min following the mid-morning snacks, in addition to evening energy intake. Children felt less hungry and could eat less when apple was consumed, however lunch and evening energy intakes were not different. Fluctuations in appetite did not translate into differences in energy intake therefore both milk and fruit should be promoted as mid-morning snacks in primary schools.

Optimization of Bioactive Fortification in Apple Snacks through Vacuum Impregnation Using Response Surface Methodology

Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with a solution containing grape juice using response surface methodology (RSM). Three independent variables of the VI process: vacuum pressure, application time and relaxation time, were coded at five levels in a central composite design. The VI-treated and dried apple slices were analyzed for t-resveratrol glucoside concentration and textural attributes (gradient and linear distance). Multiple response optimization revealed the following optimum VI condi-tions for the bioactive enrichment and improved textural quality of dried apple slices: vacuum pressure of 6 in. of Hg, application time of 10 min, and relaxation time of 22.5 min.

The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking

The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p p p< 0.05) extrudates’ water solubility index. Extrusion conditions used showed a 68.5% starch gelatinization, and a starch availability of more than 97%, which explains the high expansion index obtained.

On the English Translation of Shaanxi Snacks from the Perspective of Skopos Theory

Shaanxi province has increasingly extended its opening-up to the outside world since the strategy of developing the Western regions of continental China was implemented.Among the developing businesses are Shaanxi snacks which are part of everyday life in Shaanxi,therefore the English translation of Shaanxi snacks should be considered as no lesser than any other cultural translation.This thesis discusses the English translation of Shaanxi snacks following the outline of the German functionalist,Skopos Theory.This paper will suggest more suitable translation strategies while amplifying translation choices which could be easily adopted in place of the erroneous translations.This thesis aims to raise people's awareness on the English translation of Shaanxi snacks.

Multi-channel terahertz focused beam generator based on shared-aperture metasurface

Most of existing metasurfaces usually have limited channel behavior,which seriouslyhinders their development and application.In this paper,we propose a multi-channel terahertz focused beam generator based on shared-aperture metasurface,and the generator consists of a top square metal strip,a middle layer of silica and a metal bottom plate.By changing the position and size of the shared-aperture array,the designed metasurface can generate any number of multi-channel focusing beams at different predicted positions.In addition,the energy intensity of focusing beams can be controlled.The full-wave simulation results show that the metasurface achieves four-channel vortex focused beam generation with different topological charges,and five-,six-,eight-channel focused beam generation with different energy intensities at a frequency of 1 THz,which are in good agreement with the theoretically calculated predictions.This work can provide a new idea for designing the terahertz multichannel devices.

Fast pre-stack multi-channel inversion constrained by seismic reflection features

Classical multi-channel technology can significantly reduce the pre-stack seismic inversion uncertainty, especially for complex geology such as high dipping structures. However, due to the consideration of complex structure or reflection features, the existing multi-channel inversion methods have to adopt the highly time-consuming strategy of arranging seismic data trace-by-trace, limiting its wide application in pre-stack inversion. A fast pre-stack multi-channel inversion constrained by seismic reflection features has been proposed to address this issue. The key to our method is to re-characterize the reflection features to directly constrain the pre-stack inversion through a Hadamard product operator without rearranging the seismic data. The seismic reflection features can reflect the distribution of the stratum reflection interface, and we obtained them from the post-stack profile by searching the shortest local Euclidean distance between adjacent seismic traces. Instead of directly constructing a large-size reflection features constraint operator advocated by the conventional methods, through decomposing the reflection features along the vertical and horizontal direction at a particular sampling point, we have constructed a computationally well-behaved constraint operator represented by the vertical and horizontal partial derivatives. Based on the Alternating Direction Method of Multipliers (ADMM) optimization, we have derived a fast algorithm for solving the objective function, including Hadamard product operators. Compared with the conventional reflection features constrained inversion, the proposed method is more efficient and accurate, proved on the Overthrust model and a field data set.

Opportunistic Routing with Multi-Channel Cooperative Neighbour Discovery

Due to the scattered nature of the network,data transmission in a dis-tributed Mobile Ad-hoc Network(MANET)consumes more energy resources(ER)than in a centralized network,resulting in a shorter network lifespan(NL).As a result,we build an Enhanced Opportunistic Routing(EORP)protocol architecture in order to address the issues raised before.This proposed routing protocol goal is to manage the routing cost by employing power,load,and delay to manage the routing energy consumption based on theflooding of control pack-ets from the target node.According to the goal of the proposed protocol techni-que,it is possible to manage the routing cost by applying power,load,and delay.The proposed technique also manage the routing energy consumption based on theflooding of control packets from the destination node in order to reduce the routing cost.Control packet exchange between the target and all the nodes,on the other hand,is capable of having an influence on the overall efficiency of the system.The EORP protocol and the Multi-channel Cooperative Neighbour Discovery(MCCND)protocol have been designed to detect the cooperative adja-cent nodes for each node in the routing route as part of the routing path discovery process,which occurs during control packet transmission.While control packet transmission is taking place during the routing path discovery process,the EORP protocol and the Multi-channel Cooperative Neighbour Discovery(MCCND)protocol have been designed to detect the cooperative adjacent nodes for each node in the routing.Also included is a simulation of these protocols in order to evaluate their performance across a wide range of packet speeds using Constant Bit Rate(CBR).When the packet rate of the CBR is 20 packets per second,the results reveal that the EORP-MCCND is 0.6 s quicker than the state-of-the-art protocols,according to thefindings.Assuming that the CBR packet rate is 20 packets per second,the EORP-MCCND achieves 0.6 s of End 2 End Delay,0.05 s of Routing Overhead Delay,120 s of Network Lifetime,and 20 J of Energy Consumption efficiency,which is much better than that of the state-of-the-art protocols.

山药红枣菊芋糕加工工艺研究

为拓宽糕点工业化发展的道路,更好地满足人们对糕点口味和营养多样化的需求,本文将山药泥、菊芋泥、糯米粉混合成面团作为糕点皮,以红枣泥为馅,采用蒸制的方法,通过单因素和正交试验优化山药红枣菊芋糕的加工工艺。结果表明,山药红枣菊芋糕的最佳工艺为山药泥12 g、菊芋泥8 g、红枣泥15 g、白砂糖3 g。在此条件下制作的山药红枣菊芋糕气味纯正,口感细腻,香甜可口,具有良好的感官品质,理化指标和微生物指标符合食品安全国家标准。

小零食大市场 量贩零食店的崛起与突围

近年来,随着国家整体经济实力的提升和消费者需求的变化,我国休闲零食市场不断发展,在向前推进的浪潮中,量贩零食店更是凭借丰富的商品和低廉的价格迅速崛起,并席卷下沉市场。尤其是2022-2023年,各种品牌量贩零食店在我国低线城市遍地开花。文章探讨了我国量贩零食店的特点、崛起原因,并针对当前激烈竞争如何成功突围提出建议对策。

高静压和热预处理对真空冷冻干燥重组果蔬块品质的影响

以芒果、甜瓜、菠萝和胡萝卜为原料,采用传统热处理及不同高静压条件对复合果蔬浆进行预处理后,通过冷冻干燥(freeze?drying,FD)技术生产重组果蔬块,研究不同高静压压力对FD果蔬块理化品质、生物活性物质、抗氧化活性和感官品质的影响。结果表明:与热预处理相比,高静压预处理能显著提高FD果蔬块产品的a*值、b*值、可滴定酸含量、抗氧化活性(1,1-二苯基-2-三硝基苯肼自由基清除率、羟自由基清除率、铁离子还原能力),总酚、总黄酮、VC含量分别较热预处理提高21.11%~30.27%、59.96%~68.58%、13.35%~15.34%;醇类和酮类挥发性风味物质含量分别为189.65~207.82?μg/kg和59.60~81.16μg/kg,相较于热预处理显著提高。此外,高静压预处理FD果蔬块在5种香气属性上的感官强度和色泽、气味、滋味的喜好度也显著高于热预处理FD果蔬块。在300?MPa和500?MPa的高静压预处理条件下,FD果蔬块的感官品质最接近未处理组。高静压预处理通过提高细胞膜通透性,促进了生物活性物质和风味物质的释放,提高了抗氧化活性,与传统热预处理相比,高静压预处理有效改善了FD果蔬块的品质特性。