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
Using polymer-derived technology, continuous high-temperature resistant Si-Al-C fibers were prepared by one step method, which included melt-spinning of polyaluminocarbosilane (PACS), curing of continuous PACS fibers,...Using polymer-derived technology, continuous high-temperature resistant Si-Al-C fibers were prepared by one step method, which included melt-spinning of polyaluminocarbosilane (PACS), curing of continuous PACS fibers, and sintering of the cured products. The results show that the average diameter and tensile strength of continuous Si-Al-C fibers are 11 to 12 μm and 1.8 to 2.0 GPa, respectively. The chemical formula of Si-Al-C fibers is SiC1.01O0.0400Al0.024, which is nearly stoichometric. The fibers are mainly composed of β-SiC crystalline, small amount of α-SiC, and amorphous SiC. Continuous Si-Al-C fibers exhibit excellent thermal stability. When the fibers were exposed in argon for 1 h, the tensile strength did not decrease until 1500°C. After heat treatment at 1800°C in argon for 1 h, the fibers maintained about 80% of the initial strength. It was higher than that of Nicalon and Hi-Nicalon fibers.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the National Natural Science Foundation of China (Grant No. 59972042)
文摘Using polymer-derived technology, continuous high-temperature resistant Si-Al-C fibers were prepared by one step method, which included melt-spinning of polyaluminocarbosilane (PACS), curing of continuous PACS fibers, and sintering of the cured products. The results show that the average diameter and tensile strength of continuous Si-Al-C fibers are 11 to 12 μm and 1.8 to 2.0 GPa, respectively. The chemical formula of Si-Al-C fibers is SiC1.01O0.0400Al0.024, which is nearly stoichometric. The fibers are mainly composed of β-SiC crystalline, small amount of α-SiC, and amorphous SiC. Continuous Si-Al-C fibers exhibit excellent thermal stability. When the fibers were exposed in argon for 1 h, the tensile strength did not decrease until 1500°C. After heat treatment at 1800°C in argon for 1 h, the fibers maintained about 80% of the initial strength. It was higher than that of Nicalon and Hi-Nicalon fibers.
