The accuracy of the knowledge of mass transfer parameters （effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient） in the case of frying food, is essential and important for designin...The accuracy of the knowledge of mass transfer parameters （effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient） in the case of frying food, is essential and important for designing, modeling and process optimization. This study is undertaken to develop an approach for determining mass transfer parameters during frying of spherical rice cracker in sunflower oil at 150, 170 and 190 ℃. These parameters were evaluated from the plots of dimensionless concentration ratios against time of frying. Effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient ranged between 1.24×10^-8 to 2.36×10^-8 m^2/s, 1.96 to 2.34 and 5.51×10^-6 to 9.70×10^-6 m/s, respectively. Effective moisture diffusivity and mass transfer coefficient were found to increase with an increasing frying temperature, whereas mass transfer Biot number decreased. An Arrhenius-type relationship was found between effective diffusivity coefficient and frying temperature.展开更多
The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer accept...The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer acceptability, nutritional value, antioxidant activity, minerals, and anti-carcinogenic effect. Moreover, it also improved the functional properties and sensory quality. The results revealed that the raw samples of cauliflower recorded the highest value of moisture, ash, protein and fiber 89.29%, 7.68%, 19.04% and 10.18% on dry weight, respectively. The crackers formula of cauliflower: wheat 75%:25% and cauliflower: rice 75%:25% recorded the highest values in ash, protein, fat, and fiber. The data showed that increasing cauliflower percentage in crackers formula causing a parallel increase in all determined chemical composition. Cauliflower samples exhibited the highest antioxidant activity (92.94%). Also, crackers samples of cauliflower: wheat 75%:25% crackers, recorded 57.6% for antioxidant activity. The highest values of phenols and flavonoids for cauliflower cracker samples (cauliflower: wheat 75%:25% and cauliflower: rice 50%:50%) have increased up to (5.75 and 5.49) respectively. The results showed that the higher mineral content is the sulfur (635.96 mg/100g) in raw cauliflower, while (1.00 mg/100g, and 0.99 mg/100g sulfur content) in wheat and rice respectively. Moreover, the result found that as the cauliflower percentage increases, the minerals contents especially sulfur increase. Furthermore, the cauliflower displayed moderate activity for human hepatocellular carcinoma, colon cancer and intestinal epithelial barrier treatment, (IC</span><sub><span style="font-family:Verdana;">50</span></sub></span><span style="font-family:""> </span><span style="font-family:Verdana;">= 183.4 ± 6.8, 175.8 ± 7.1 and 207.2 ± 8.5 μg/mL, respectively). There were significant differences in the taste property;the highest degree of acceptance of the taste was obtained to crackers samples which were replaced with cauliflower more than the control.展开更多
The crisp rice cracker was made from early indica rice using microwave .The effects of water content on the structure of the base and on its puffing rate were studied.The crisp characteristics not only had relation to...The crisp rice cracker was made from early indica rice using microwave .The effects of water content on the structure of the base and on its puffing rate were studied.The crisp characteristics not only had relation to the volume expansion of the base,but also to the thickness of the hole wall in the puffed cracker.A model to comprehensively estimate the puffed effect was established.展开更多
文摘The accuracy of the knowledge of mass transfer parameters （effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient） in the case of frying food, is essential and important for designing, modeling and process optimization. This study is undertaken to develop an approach for determining mass transfer parameters during frying of spherical rice cracker in sunflower oil at 150, 170 and 190 ℃. These parameters were evaluated from the plots of dimensionless concentration ratios against time of frying. Effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient ranged between 1.24×10^-8 to 2.36×10^-8 m^2/s, 1.96 to 2.34 and 5.51×10^-6 to 9.70×10^-6 m/s, respectively. Effective moisture diffusivity and mass transfer coefficient were found to increase with an increasing frying temperature, whereas mass transfer Biot number decreased. An Arrhenius-type relationship was found between effective diffusivity coefficient and frying temperature.
文摘The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer acceptability, nutritional value, antioxidant activity, minerals, and anti-carcinogenic effect. Moreover, it also improved the functional properties and sensory quality. The results revealed that the raw samples of cauliflower recorded the highest value of moisture, ash, protein and fiber 89.29%, 7.68%, 19.04% and 10.18% on dry weight, respectively. The crackers formula of cauliflower: wheat 75%:25% and cauliflower: rice 75%:25% recorded the highest values in ash, protein, fat, and fiber. The data showed that increasing cauliflower percentage in crackers formula causing a parallel increase in all determined chemical composition. Cauliflower samples exhibited the highest antioxidant activity (92.94%). Also, crackers samples of cauliflower: wheat 75%:25% crackers, recorded 57.6% for antioxidant activity. The highest values of phenols and flavonoids for cauliflower cracker samples (cauliflower: wheat 75%:25% and cauliflower: rice 50%:50%) have increased up to (5.75 and 5.49) respectively. The results showed that the higher mineral content is the sulfur (635.96 mg/100g) in raw cauliflower, while (1.00 mg/100g, and 0.99 mg/100g sulfur content) in wheat and rice respectively. Moreover, the result found that as the cauliflower percentage increases, the minerals contents especially sulfur increase. Furthermore, the cauliflower displayed moderate activity for human hepatocellular carcinoma, colon cancer and intestinal epithelial barrier treatment, (IC</span><sub><span style="font-family:Verdana;">50</span></sub></span><span style="font-family:""> </span><span style="font-family:Verdana;">= 183.4 ± 6.8, 175.8 ± 7.1 and 207.2 ± 8.5 μg/mL, respectively). There were significant differences in the taste property;the highest degree of acceptance of the taste was obtained to crackers samples which were replaced with cauliflower more than the control.
文摘The crisp rice cracker was made from early indica rice using microwave .The effects of water content on the structure of the base and on its puffing rate were studied.The crisp characteristics not only had relation to the volume expansion of the base,but also to the thickness of the hole wall in the puffed cracker.A model to comprehensively estimate the puffed effect was established.
