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Wu C, Gao F, Jia J, Guo L, Zhang C, Qian JY. Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour. Food Chem 2024; 450:139336. [PMID: 38640540 DOI: 10.1016/j.foodchem.2024.139336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 03/30/2024] [Accepted: 04/09/2024] [Indexed: 04/21/2024]
Abstract
The lipase (LA) and peroxidase (POD) activities, as well as morphological structure, physicochemical and digestion properties of sand rice flour (SRF) treated with superheated steam (SS), were investigated. SS treatment at 165 °C completely deactivated LA and resulted in a 98% deactivation of POD activities in SRF. This treatment also intensified gelatinization, induced noticeable color alterations, and decreased pasting viscosities. Furthermore, there was a moderate reduction in crystal structure, lamellar structure, and short-range ordered structure, with a pronounced reduction at temperatures exceeding 170 °C. These alterations significantly impacted SRF digestibility, leading to increased levels of rapidly digestible starch (RDS) and resistant starch (RS), with the highest RS content achieved at 165 °C. The effectiveness of SS treatment depends on temperature, with 165 °C being able to stabilize SRF with moderate changes in color and structure. These findings will provide a scientific foundation for SS applicated in SRF stabilization and modification.
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Affiliation(s)
- Chunsen Wu
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Fan Gao
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Juan Jia
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Lunan Guo
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Chen Zhang
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, PR China.
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2
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Ojukwu M, Tan HL, Murad M, Nafchi AM, Easa AM. Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam. FOOD SCI TECHNOL INT 2023; 29:799-808. [PMID: 36000280 DOI: 10.1177/10820132221121169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
In a bid to produce rice flour noodles with improved texture and reduced cooking time, rice flour-soy protein isolate noodles (RNS) were structurally enhanced by a combined treatment (COM) of microbial transglutaminase (MTG) with glucono-δ-lactone (GDL). The RNS-COM was either dried using superheated steam (SHS) to yield RNS-COM-SHS or steamed for 10 min (S10) before air drying to produce RNS-COM-S10 noodles. Control samples were SHS-dried rice flour (RN-SHS) and air-dried RN-S10 noodles. In general, textural and microstructural properties indicated higher textural properties and a more robust network in RNS-COM-SHS and RNS-COM-S10 than in other noodles. However, optimum cooking time (P < 0.5) was in the order; RN-SHS, RNS-COM-SHS < RN-S10 < RNS-COM-S10. As a result of the COM treatment, structurally enhanced noodles were more resistant to cooking. As applied in RNS-COM-SHS noodles, SHS was able to improve cooking quality, probably through the formation of bigger and evenly spread pores that had promoted faster gelatinisation of starch, with a high order of relative starch crystallinity.
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Affiliation(s)
- Moses Ojukwu
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Malaysia
- Department of Food Science and Technology, Federal University of Technology, Owerri, Imo state, Nigeria
| | - Hui Ling Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Malaysia
| | - Maizura Murad
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Malaysia
| | - Abdorreza Mohammad Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Malaysia
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3
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Hu Y, Chen H, Yang Y, Zhang S, Xie Z, Liu J, Jiang Q, Liu J, Wen P. Comparison of ovalbumin glycation induced by high-temperature steaming and high-temperature baking: A study combining conventional spectroscopy with high-resolution mass spectrometry. Food Res Int 2023; 173:113279. [PMID: 37803592 DOI: 10.1016/j.foodres.2023.113279] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 06/16/2023] [Accepted: 07/12/2023] [Indexed: 10/08/2023]
Abstract
High-temperature steaming (HTS) and high-temperature baking (HTB)-induced ovalbumin (OVA)-glucose glycation (140 °C, 1-3 min) were compared, and the different mechanisms were evaluated by changes in protein conformation, glycation sites and average degree of substitution per peptide molecule (DSP) values as well as the antioxidant activity of glycated OVA. Conventional spectroscopic results suggested that in comparison with HTB, HTS promoted protein expansion, increased β-sheet content and made OVA structure more orderly. Liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis showed that 10 glycation sites were found under HTB, while 4 new glycation sites R111, R200, R219 and K323 appeared under HTS, and 2 of them (R219 and K323) were located in internal β-sheet chains. The antioxidant activities of glycated OVA increased with increasing treatment time, and HTS showed stronger enhancement effect than HTB. Furthermore, the DSP values were generally higher under HTS than HTB. Compared with HTB, HTS with high penetrability could enhance the change of OVA primary structure and spatial conformation, making the protein structure more unfolded and stable, leading to more protein-sugar collisions occurred in inner OVA molecular and significantly promoted glycation. In conclusion, HTS is a promising method for high-temperature short-time glycation reaction, with drastically increasing the protein antioxidant activities.
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Affiliation(s)
- Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Haiqi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Yifan Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Siqiong Zhang
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun, Jiangxi 331208, China
| | - Zuohua Xie
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun, Jiangxi 331208, China.
| | - Jiaojiao Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Qiannan Jiang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Jun Liu
- National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
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4
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Liu Y, Li M, Jiang D, Guan E, Bian K, Zhang Y. Superheated steam processing of cereals and cereal products: A review. Compr Rev Food Sci Food Saf 2023; 22:1360-1386. [PMID: 36789799 DOI: 10.1111/1541-4337.13114] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 12/27/2022] [Accepted: 01/14/2023] [Indexed: 02/16/2023]
Abstract
The concept of superheated steam (SS) was proposed over a century ago and has been widely studied as a drying method. SS processing of cereals and cereal products has been extensively studied in recent years for its advantages of higher drying rates above the inversion temperature, oxygen-free environment, energy conservation, and environmental protection. This review provides a brief introduction to the history, principles, and classification of SS. The applications of SS processing in the drying, enzymatic inactivation, sterilization, mycotoxin degradation, roasting, and cooking of cereals and cereal products are summarized and discussed. Moreover, the effects of SS processing on the physicochemical properties of cereals and the qualities of cereal foods are reviewed and discussed. The applications of SS for cereal processing and its effects on cereal properties have been extensively studied; however, issues such as the browning of cereal foods, thermal damage of starch, protein denaturation, and nutrition loss have not been comprehensively studied. Therefore, further studies are required to better understand the mechanism of the quality changes caused by SS processing and to expand the fields of application of SS in the cereal processing industry. This review enhances the understanding of SS processing and presents theoretical suggestions for promoting SS processing to improve the safety and quality of cereals and cereal products.
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Affiliation(s)
- Yuanxiao Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Mengmeng Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Di Jiang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Erqi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Ke Bian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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5
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Adnouni M, Jiang L, Zhang X, Zhang L, Pathare PB, Roskilly A. Computational modelling for decarbonised drying of agricultural products: Sustainable processes, energy efficiency, and quality improvement. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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Zhong Y, Zhang Y, Zhu Z, Wang Y, Zeng Z, Liu C. Comparative study on physicochemical and nutritional properties of black rice influenced by superheated steam, far infrared radiation, and microwave treatment. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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7
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Edible Insects’ Transformation for Feed and Food Uses: An Overview of Current Insights and Future Developments in the Field. Processes (Basel) 2022. [DOI: 10.3390/pr10050970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
The integration of insect-derived extracts in feed and food products has become a field of growing interest in recent years. In this review, we collect different studies carried out on edible insects’ transformation processes and focus on the various treatment operations, extraction technologies, and solvents used in different processing steps. We include an overview of current insights into the different steps of the transformation process: insect reception, killing methods, pretreatments, storage, delipidation, protein extraction, as well as chitin and chitosan extraction. Finally, we reflect on the most important future challenges of this sector.
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8
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Fang J, Liu C, Law CL, Mujumdar AS, Xiao HW, Zhang C. Superheated steam processing: An emerging technology to improve food quality and safety. Crit Rev Food Sci Nutr 2022; 63:8720-8736. [PMID: 35389273 DOI: 10.1080/10408398.2022.2059440] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry. Compared to conventional processing methods, SHS holds higher heat transfer coefficients, which can reduce microorganisms on surface of foodstuffs efficiently. Additionally, SHS generates a low oxygen environment, which prevents lipid oxidation and harmful compounds generation. Furthermore, SHS can facilitate development of desired product quality, such as protein denaturation with functional characteristics, proper starch gelatinization, and can also reduce nutrient loss, and improve the physicochemical properties of foodstuffs. The current work provides a comprehensive review of the impact of SHS on the nutritional, physicochemical, and safety properties of various foodstuffs including meat, fruits, and vegetables, cereals, etc. Additionally, it also provides food manufacturers and researchers with basic knowledge and practical techniques for SHS processing of foodstuffs, which may improve the current scope of SHS and transfer current food systems to a healthy and sustainable one.
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Affiliation(s)
- Jiajia Fang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| | - Chongxin Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| | - Chung-Lim Law
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Selangor, Malaysia
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
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9
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Wang Y, Zheng Y, Zhou R, Ma M. Kinetic studies on soluble sugar profile in rice during storage: Derivation using the Laplace transform. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102915] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Chai HE, Hwang CA, Huang L, Wu VC, Sheen LY. Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108556] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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11
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Wen PW, Tu ZC, Hu YM, Wang H. Effects of Superheated Steam Treatment on the Allergenicity and Structure of Chicken Egg Ovomucoid. Foods 2022; 11:foods11020238. [PMID: 35053970 PMCID: PMC8774878 DOI: 10.3390/foods11020238] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/07/2022] [Accepted: 01/12/2022] [Indexed: 02/01/2023] Open
Abstract
The aim of this study was to explore the effects of an emerging and efficient heating technology, superheated steam (SS), on the allergenicity and molecular structure of ovomucoid (OVM). OVM was treated with 120–200 °C of SS for 2 to 10 min. The allergenicity (IgG/IgE binding abilities and cell degranulation assay) and molecular structure (main functional groups and amino acids modification) changes were investigated. The IgG-binding ability of OVM decreased and the releases of β-hex and TNF-γ were inhibited after SS treatment, indicating that the protein allergenicity was reduced. Significant increases in oxidation degree, free SH content and surface hydrophobicity were observed in SS-treated OVM. The protein dimer and trimer appeared after SS treatment. Meanwhile, obvious changes occurred in the primary structure. Specifically, serine can be readily modified by obtaining functional groups from other modification sites during SS treatment. Moreover, the natural OVM structure which showed resistance to trypsin digestion was disrupted, leading to increased protein digestibility. In conclusion, SS-induced OVM aggregation, functional groups and amino acids modifications as well as protein structure alteration led to reduced allergenicity and increased digestibility.
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Affiliation(s)
- Ping-Wei Wen
- National R&D Branch Center for Conventional Freshwater Fish Processing, College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, China;
- Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (Y.-M.H.); (H.W.)
| | - Zong-Cai Tu
- National R&D Branch Center for Conventional Freshwater Fish Processing, College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, China;
- Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (Y.-M.H.); (H.W.)
- Correspondence: ; Tel.: +86-791-8812-1868; Fax: +86-791-8830-5938
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (Y.-M.H.); (H.W.)
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (Y.-M.H.); (H.W.)
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12
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Benseddik A, Benahmed-Djilali A, Azzi A, Zidoune MN, Bensaha H, Lalmi D, Allaf K. Effect of drying processes on the final quality of potimarron pumpkin ( Cucurbita maxima) powders. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2020.1823233] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Abdelouahab Benseddik
- Unité de Recherche Appliquée en Energies Renouvelables, URAER, Centre de Développement des Energies Renouvelables, CDER, Ghardaïa, Algeria
- Unité de Recherche Matériaux et Énergies Renouvelables (URMER), Faculté des Sciences, Université de Tlemcen, Tlemcen, Algeria
- Laboratory of Engineering Science for Environment (LaSIE) UMR7356 CNRS, La Rochelle University, La Rochelle, France
| | - Adiba Benahmed-Djilali
- Laboratory of Engineering Science for Environment (LaSIE) UMR7356 CNRS, La Rochelle University, La Rochelle, France
- Faculty of Biological and Agricultural Sciences, University Mouloud-Mammeri of Tizi-Ouzou, Algeria
| | - Ahmed Azzi
- Unité de Recherche Matériaux et Énergies Renouvelables (URMER), Faculté des Sciences, Université de Tlemcen, Tlemcen, Algeria
| | - Mohammed Nasreddine Zidoune
- Laboratory of Engineering Science for Environment (LaSIE) UMR7356 CNRS, La Rochelle University, La Rochelle, France
- Laboratoire de nutrition et technologies alimentaires (L.N.T.A.), équipe Transformation et Elaboration des Produits Agro-alimentaires (T.E.P.A.), INATAA Université Constantine 1, Constantine, Algeria
| | - Hocine Bensaha
- Unité de Recherche Appliquée en Energies Renouvelables, URAER, Centre de Développement des Energies Renouvelables, CDER, Ghardaïa, Algeria
| | - Djemouai Lalmi
- Unité de Recherche Appliquée en Energies Renouvelables, URAER, Centre de Développement des Energies Renouvelables, CDER, Ghardaïa, Algeria
| | - Karim Allaf
- Laboratory of Engineering Science for Environment (LaSIE) UMR7356 CNRS, La Rochelle University, La Rochelle, France
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13
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JIN C, GUO J, ZHU H, WEN J. Optimization of superheated steam treatment conditions for wheat aleurone layer flour. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.71920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Jia GUO
- Henan University of Technology, China
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14
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Wang J, Xu Q, Liu J, Zheng S, Wang R, Li Z. Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
A method of combining low-pressure superheated steam drying (LPSSD) and vacuum drying (VD) was proposed to improve the dried pineapple quality and increase the drying rate. It was found that the inversion temperature in low-pressure superheated steam drying of pineapple was 85.75 °C in terms of the first falling rate period. The combining drying (LPSSD–VD) reduced the maximum material temperature by 9.5 °C and 0.35 °C, and shortened the drying time by 50 min and 90 min compared with LPSSD and VD at the same drying temperature of 90 °C. The vitamin C retention rate of dried pineapple by LPSSD–VD was 29.33% and 15.94% higher than that of LPSSD and VD, respectively. The color of dried pineapple was also improved. Moreover, the sugar content of dried pineapple can be well controlled to meet the health demand of low sugar and ensure the taste of dried pineapple during LPSSD–VD process.
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Affiliation(s)
- Jingcheng Wang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
| | - Qing Xu
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
| | - Jianbo Liu
- College of Engineering and Technology, Tianjin Agricultural University, District , 300000 , Tianjin , China
| | - Shuaishuai Zheng
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
| | - Ruifang Wang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
| | - Zhanyong Li
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
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15
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Liu J, Li X, Wang L, Wang R, Xu Q, Li Z. Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Low pressure superheated steam drying (LPSSD) is an attractive drying method, which can retain nutrients in fruits and vegetables well. To obtain high quality drying products, it is necessary to understand the main factors affecting the quality attribute of drying sample. Therefore, green turnip was selected as the drying sample and sensitivity analysis method was used to identify the main influencing factors of product quality, such as color, re-hydration performance and Vitamin C during LPSSD. The results showed that the drying temperature had the greatest influence on the color change and vitamin C retention of green turnip. The total color difference ΔE* increased with the elevated drying temperature. The drying pressure had the greatest influence on re-hydration performance and the re-hydration ratio decreased with the elevated drying pressure.
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Affiliation(s)
- Jianbo Liu
- College of Engineering and Technology, Tianjin Agricultural University , Xiqing District , Tianjin , P. R. China
| | - Xinran Li
- College of Engineering and Technology, Tianjin Agricultural University , Xiqing District , Tianjin , P. R. China
| | - Li Wang
- College of Engineering and Technology, Tianjin Agricultural University , Xiqing District , Tianjin , P. R. China
| | - Ruifang Wang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology , Hexi District , Tianjin , P. R. China
| | - Qing Xu
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology , Hexi District , Tianjin , P. R. China
| | - Zhanyong Li
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology , Hexi District , Tianjin , P. R. China
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16
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Effect of superheated steam and conventional steam roasting on nutraceutical quality of several vegetables. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112014] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Jia WT, Yang Z, Guo XN, Zhu KX. Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage. Foods 2021; 10:1348. [PMID: 34207984 PMCID: PMC8230670 DOI: 10.3390/foods10061348] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 06/05/2021] [Accepted: 06/09/2021] [Indexed: 11/30/2022] Open
Abstract
Dried whole wheat noodles (DWWN) are a kind of nutritious convenience food with broad market prospects. However, due to the presence of high content of unsaturated fatty acids (UFAs) and lipid degrading enzymes, the shelf life and edible quality of DWWN are easily affected. This study explored the effect of superheated steam treatment (SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s) on the lipid stability of DWWN. The lipase, lipoxygenase and peroxidase of the DWWN treated with superheated steam were completely passivated during storage. After 12 weeks of storage, the fatty acid value of DWWN increased by 35.1, 17.9, 15.9, 24.6 mg NaOH/100 g in the groups of control, SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s, respectively; whereas the content of UFAs decreased by 13.5%, 6.8%, 5.4%, and 2.7%, respectively. The content of 2-pentylfuran in the SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s group was 0.7, 0.6, and 0.4-fold than that of the control group, respectively. In addition, the total tocopherol and total volatile compounds of the SST-190 °C-5 s group were 2.4 and 0.7-fold than that of the control group, respectively. Therefore, SST should be a new technology that can improve the lipid stability of DWWN.
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Affiliation(s)
| | | | | | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (W.-T.J.); (Z.Y.); (X.-N.G.)
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18
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Effect of Superheated Steam- and Hot Air-Assisted Processing on Functional and Nutritional Properties of Yellow Peas. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02668-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Sirohi R, Tarafdar A, Kumar Gaur V, Singh S, Sindhu R, Rajasekharan R, Madhavan A, Binod P, Kumar S, Pandey A. Technologies for disinfection of food grains: Advances and way forward. Food Res Int 2021; 145:110396. [PMID: 34112399 DOI: 10.1016/j.foodres.2021.110396] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 04/30/2021] [Accepted: 05/06/2021] [Indexed: 10/21/2022]
Abstract
Growing demand from the consumers for minimally processed and high-quality food products has raised the scientific quest for foods with improved natural flavours in conjunction with a restricted supplement of additives. In this context, achieving quality and safe food grains and the identification of suitable processing and disinfection technologies have also become the key issues. Microbial contamination is one of the major reasons responsible for the spoilage of food grains. Various sources of contamination such as air and water (both contaminated with dust and dirt), animals (insects, birds, rodents), environmental conditions (rainfall, drought, temperature), unhygienic handling, harvesting, processing equipment and improper storage conditions are responsible for the microbial spoilage of food grains. In order to maintain the food grains safe and un-contaminated, several food processing technologies have been explored and implemented, with the ultimate purpose of maintaining the safety, freshness and nutritional attributes of the food products. Among these technologies, microwave, radiofrequency, infrared, ohmic heating, novel drying methods along with non-thermal methods such as cold plasma, irradiation, ozonation and nanotechnology have attracted much attention because of considerable reduction in the overall processing time with minimum energy consumption. This review aims to discuss the advances involving the said technologies for controlling the microbial contamination of food grains in accordance with their inactivation. Current research status of the thermal and non-thermal emerging technologies for the preservation of food grains as well as perspectives for further research in this area are also elaborated in detail.
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Affiliation(s)
- Ranjna Sirohi
- Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India; Technology Development Centre, CSIR-National Environmental Engineering Research Institute, Nagpur 440 020, India; Department of Chemical and Biological Engineering, Korea University, Seoul, Republic of Korea
| | - Ayon Tarafdar
- Divison of Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, India
| | - Vivek Kumar Gaur
- Environment Toxicology Division, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India
| | - Shikhangi Singh
- Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar 263 145, India
| | - Raveendran Sindhu
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695 019, India
| | | | - Aravind Madhavan
- Rajiv Gandhi Centre for Biotechnology, Trivandrum, 695 014, India
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695 019, India
| | - Sunil Kumar
- Technology Development Centre, CSIR-National Environmental Engineering Research Institute, Nagpur 440 020, India
| | - Ashok Pandey
- Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India; Center for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India; Faculty of Applied Sciences, Durban University of Technology, Durban 4000 South Africa.
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20
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Kim SM, Kim TK, Kim HW, Jung S, Yong HI, Choi YS. Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam. Foods 2021; 10:foods10040762. [PMID: 33918496 PMCID: PMC8066036 DOI: 10.3390/foods10040762] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 03/29/2021] [Accepted: 03/31/2021] [Indexed: 11/16/2022] Open
Abstract
Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method.
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Affiliation(s)
- Se-Myung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (S.-M.K.); (T.-K.K.); (H.I.Y.)
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (S.-M.K.); (T.-K.K.); (H.I.Y.)
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea;
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea;
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (S.-M.K.); (T.-K.K.); (H.I.Y.)
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (S.-M.K.); (T.-K.K.); (H.I.Y.)
- Correspondence: ; Tel.: +82-63-219-9387; Fax: +82-63-219-9076
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21
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Alp D, Bulantekin Ö. The microbiological quality of various foods dried by applying different drying methods: a review. Eur Food Res Technol 2021; 247:1333-1343. [PMID: 33824622 PMCID: PMC8017434 DOI: 10.1007/s00217-021-03731-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/18/2021] [Accepted: 03/20/2021] [Indexed: 12/01/2022]
Abstract
With the drying process, the water activity and moisture content of the foods are reduced, so the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods should not be considered sterile they can be contaminated by fungi and other contaminants during the drying process under unhygienic conditions. If drying is not done to a sufficient degree of moisture during food processing and storage, where dried foods are processed, sometimes the minimum value is reached for the growth of microorganisms. In dry foods, some pathogens, yeast and molds can continue to grow during storage, transport and transportation until the sale and they causing spoilage. They can even cause health problems if enough pathogen or spore cells remain viable. Considering this situation today, it is attempted to obtain high-quality dried foods with good microbiologically and chemically properties. For this purpose, various drying methods have been developed. Most studies suggest that when foods are pre-treated with the ascorbic acid or sodium metabisulfite or applied with various combined methods such as UV irradiation, supercritical carbon dioxide (SCO2), low-pressure superheated steam drying (LPSSD), and infrared (IR) drying, they can be effective on inactivation of microorganisms. We have reviewed in this study how these methods made dried products efficient of microbial inactivation and microbiologically safe.
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Affiliation(s)
- Duygu Alp
- Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey
| | - Özcan Bulantekin
- Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey
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22
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Oladejo AO, Ekpene MM, Onwude DI, Assian UE, Nkem OM. Effects of ultrasound pretreatments on the drying kinetics of yellow cassava during convective hot air drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15251] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ayobami O. Oladejo
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Mbere‐Abasi M. Ekpene
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Daniel I. Onwude
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Ubong E. Assian
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Owoidoho M. Nkem
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
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23
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Lee KY, Rahman MS, Kim AN, Jeong EJ, Kim BG, Lee MH, Kim HJ, Choi SG. Effect of superheated steam treatment on yield, physicochemical properties and volatile profiles of perilla seed oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110240] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103165] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Le KH, Tran TTH, Tsotsas E, Kharaghani A. Superheated Steam Drying of Single Wood Particles: Modeling and Comparative Study with Hot Air Drying. Chem Eng Technol 2020. [DOI: 10.1002/ceat.202000133] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Kieu Hiep Le
- Hanoi University of Science and Technology Heat Engineering Department School of Heat Engineering and Refrigeration 01 Dai Co Viet Street Hanoi Hai Ba Trung Province Vietnam
| | - Thi Thu Hang Tran
- Hanoi University of Science and Technology Heat Engineering Department School of Heat Engineering and Refrigeration 01 Dai Co Viet Street Hanoi Hai Ba Trung Province Vietnam
| | - Evangelos Tsotsas
- Otto von Guericke University Magdeburg Thermal Process Engineering P.O. 4120 39106 Magdeburg Germany
| | - Abdolreza Kharaghani
- Otto von Guericke University Magdeburg Thermal Process Engineering P.O. 4120 39106 Magdeburg Germany
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26
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Sim E, Park E, Ma F, Baik BK, Fonseca JM, Delwiche SR. Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103112] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Liu Y, Guan E, Li M, Bian K, Wen J, Ren C. Improvement of cake quality by superheated steam treatment of wheat. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103046] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Malaikritsanachalee P, Choosri W, Choosri T. Study on intermittent low‐pressure superheated steam drying: Effect on drying kinetics and quality changes in ripe mangoes. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14669] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pak Malaikritsanachalee
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | - Withu Choosri
- Department of Food Technology Faculty of Science Ramkhamhaeng University Bangkok Thailand
| | - Touchpong Choosri
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
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29
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Pohndorf RS, Lang GH, Ferreira CD, Ziegler V, Goebel JT, Oliveira M. Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13204] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ricardo S. Pohndorf
- Department of Food Science and TechnologyFederal University of Pelotas Pelotas Brazil
| | - Gustavo H. Lang
- Department of Food Science and TechnologyFederal University of Pelotas Pelotas Brazil
| | - Cristiano D. Ferreira
- Department of Food Science and TechnologyFederal University of Pelotas Pelotas Brazil
| | - Valmor Ziegler
- Instituto Tecnológico em Alimentos para a Saúde – itt NutriforUniversidade do Vale do Rio dos Sinos São Leopoldo Brazil
| | - Jorge T. Goebel
- Department of Food Science and TechnologyFederal University of Pelotas Pelotas Brazil
| | - Maurcio Oliveira
- Department of Food Science and TechnologyFederal University of Pelotas Pelotas Brazil
- Department of Plant ScienceRothamsted Research Harpenden United Kingdom
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30
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Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality. Toxins (Basel) 2019; 11:toxins11070414. [PMID: 31315243 PMCID: PMC6669746 DOI: 10.3390/toxins11070414] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 07/12/2019] [Accepted: 07/15/2019] [Indexed: 12/28/2022] Open
Abstract
Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing.
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31
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Computational modelling of superheated steam drying of compacted distillers’ spent grain coated with solubles. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.04.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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32
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Kardile NB, Nema PK, Kaur BP, Thakre SM. Comparative semi‐empirical modeling and physico‐functional analysis of hot‐air and vacuum dried
puran
powder. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13137] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nilesh Balasaheb Kardile
- Department of Food EngineeringNational Institute of Food Technology Entrepreneurship and Management Kundli, Sonepat, 131028 Haryana India
| | - Prabhat Kumar Nema
- Department of Food EngineeringNational Institute of Food Technology Entrepreneurship and Management Kundli, Sonepat, 131028 Haryana India
| | - Barjinder Pal Kaur
- Department of Food EngineeringNational Institute of Food Technology Entrepreneurship and Management Kundli, Sonepat, 131028 Haryana India
| | - Shubhangi Mahadeo Thakre
- College of Agricultural Engineering and TechnologyVasantrao Naik Marathwada Krishi Vidyapeeth Parbhani Maharashtra India
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33
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Faner SA, Perez EE, Crapiste GH. Desolventizing kinetics of oilseed meals with superheated hexane. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.12987] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sandro A. Faner
- Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Ingeniería de Alimentos, Bahía Blanca Argentina
- Departamento de Ciencias Básicas y TecnológicasUniversidad Nacional de Chilecito Chilecito La Rioja Argentina
| | - Ethel E. Perez
- Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Ingeniería de Alimentos, Bahía Blanca Argentina
- Departamento de Ingeniería QuímicaUniversidad Nacional del Sur (UNS) Bahía Blanca Argentina
| | - Guillermo H. Crapiste
- Planta Piloto de Ingeniería Química ‐ PLAPIQUI (UNS‐CONICET) Ingeniería de Alimentos, Bahía Blanca Argentina
- Departamento de Ingeniería QuímicaUniversidad Nacional del Sur (UNS) Bahía Blanca Argentina
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34
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Ee CT, Hii CL, Ong SP, Law CL, Julkifle A, Tan KW, Tan CH. Convective Air Drying of Spondias Dulcis and Product Quality. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0228] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractKedondong (Spondias dulcis) contains polyphenols, vitamin C and carotenoids which are beneficial to human health. Fresh kedondong has short shelf life and drying is an option to preserve the fruit in dried form to avoid spoilage. In this research, kedondong slices were dried at three temperatures (60 °C, 70 °C and 80 °C) using convective air and RH was fixed at 30 %. High drying temperature facilitated faster drying rate but resulted in poor product quality when compared to freeze dried samples. Drying rates were observed only occurred within falling rates period. Effective diffusivities were estimated in the order of magnitude 10–7 - 10–9 m2/s based on Fick’s second law. Quality assessment showed that samples dried at 60 °C had the lowest hardness and the highest total polyphenols content was observed from samples dried at 80 °C. In addition, kedondong flavour note was found favourable from samples dried at 70 °C and 80 °C based on penalty analyses.
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Affiliation(s)
- Cheak Theng Ee
- Food and Pharmaceutical Engineering Research Group, Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia Campus, 43500Semenyih, Selangor Darul Ehsan, Malaysia
| | - Ching Lik Hii
- Food and Pharmaceutical Engineering Research Group, Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia Campus, 43500Semenyih, Selangor Darul Ehsan, Malaysia
| | - Sze Pheng Ong
- Food and Pharmaceutical Engineering Research Group, Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia Campus, 43500Semenyih, Selangor Darul Ehsan, Malaysia
| | - Chung Lim Law
- Food and Pharmaceutical Engineering Research Group, Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia Campus, 43500Semenyih, Selangor Darul Ehsan, Malaysia
| | - Advina Julkifle
- Crops For the Future, Jalan Broga, 43500Semenyih, Selangor Darul Ehsan, Malaysia
| | - Khang Wei Tan
- School of Energy and Chemical Engineering, Xiamen University Malaysia, Sepang, Selangor Darul Ehsan43900, Malaysia
| | - Choon Hui Tan
- Faculty of Applied Science, UCSI University Kuala Lumpur Campus, No. 1 Jalan Menara Gading, UCSI Heights, Cheras, 56000Kuala Lumpur, Malaysia
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35
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Unusual drying behaviour of droplets containing organic and inorganic solutes in superheated steam. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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36
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Liu J, Xu Q, Shi Y, Wang R, Li Z. Influence of steam condensation on vitamin C retention in green turnip undergoing low pressure superheated steam drying. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12898] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jianbo Liu
- College of Mechanical EngineeringTianjin University of Science and Technology, Tianjin Key Laboratory of Integrated Design and On‐line Monitoring for Light Industry & Food Machinery and Equipment Tianjin China
| | - Qing Xu
- College of Mechanical EngineeringTianjin University of Science and Technology, Tianjin Key Laboratory of Integrated Design and On‐line Monitoring for Light Industry & Food Machinery and Equipment Tianjin China
| | - Yapeng Shi
- College of Mechanical EngineeringTianjin University of Science and Technology, Tianjin Key Laboratory of Integrated Design and On‐line Monitoring for Light Industry & Food Machinery and Equipment Tianjin China
| | - Ruifang Wang
- College of Mechanical EngineeringTianjin University of Science and Technology, Tianjin Key Laboratory of Integrated Design and On‐line Monitoring for Light Industry & Food Machinery and Equipment Tianjin China
| | - Zhanyong Li
- College of Mechanical EngineeringTianjin University of Science and Technology, Tianjin Key Laboratory of Integrated Design and On‐line Monitoring for Light Industry & Food Machinery and Equipment Tianjin China
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37
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Sehrawat R, Nema PK. Low pressure superheated steam drying of onion slices: kinetics and quality comparison with vacuum and hot air drying in an advanced drying unit. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4311-4320. [PMID: 30228430 PMCID: PMC6133842 DOI: 10.1007/s13197-018-3379-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2018] [Accepted: 08/07/2018] [Indexed: 10/28/2022]
Abstract
Pungency is important characteristics of onion and during processing it is generally reduces. Low pressure superheated steam drying (LPSSD) is gaining importance due to energy and product benefits. It results in better retentions of bioactive components. So, in current study onion slices were dried using low pressure superheated steam, and compared with vacuum and hot air drying at different temperature in NIFTEM advance drying unit. Among the selected models, Page's model gave a better prediction and satisfactorily described drying characteristics of onion slices. The Activation energy was found to be 41.87 kJ/mol in LPSSD. Quality of product, i.e. retention of color, rehydration ratio, thiosulphinate content, total phenol content and antioxidant activity, were better at 70 °C using LPSSD, at 60 °C using VD and HAD, as compared to other drying temperature in respective drying technologies used. Significant differences in quality of the dried product were also observed due to drying temperature in different drying techniques.
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Affiliation(s)
- Rachna Sehrawat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana 131028 India
| | - Prabhat K. Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana 131028 India
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38
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Lang GH, Lindemann IDS, Ferreira CD, Pohndorf RS, Vanier NL, de Oliveira M. Influence of drying temperature on the structural and cooking quality properties of black rice. Cereal Chem 2018. [DOI: 10.1002/cche.10060] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Gustavo Heinrich Lang
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - Igor da Silva Lindemann
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | | | - Ricardo Scherer Pohndorf
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - Maurício de Oliveira
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
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39
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Sehrawat R, Nema PK, Kaur BP. Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.012] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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40
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Hu Y, Wang L, Li Z. Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.086] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Sánchez-Maldonado AF, Lee A, Farber JM. Methods for the Control of Foodborne Pathogens in Low-Moisture Foods. Annu Rev Food Sci Technol 2018; 9:177-208. [DOI: 10.1146/annurev-food-030117-012304] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Alma Fernanda Sánchez-Maldonado
- Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Alvin Lee
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois 60501, USA
| | - Jeffrey M. Farber
- Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario N1G 2W1, Canada
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Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Uzoejinwa BB, Onwude DI, Yang X. Application of pretreatment methods on agricultural products prior to frying: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:456-466. [PMID: 28657649 DOI: 10.1002/jsfa.8502] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 06/14/2017] [Accepted: 06/18/2017] [Indexed: 06/07/2023]
Abstract
Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Ayobami Olayemi Oladejo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Daniel I Onwude
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria
| | - Xue Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Liu J, Xue J, Xu Q, Shi Y, Wu L, Li Z. Drying Kinetics and Quality Attributes of White Radish in Low Pressure Superheated Steam. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0365] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this paper, white radish discs were dried in superheated steam at absolute pressure 95 mbar at four levels of drying temperature from 75 °C to 90 °C. The drying kinetics and various quality attributes of white radish were investigated, compared with the results by vacuum drying. By kinetic modeling of drying processes with Fick’s second law, low pressure superheated steam drying (LPSSD) had slightly lower value of effective moisture diffusivity but higher activation energy than vacuum drying. In comparison with vacuum drying, the rehydration capability of dried samples by LPSSD was better due to porous microstructure. Only 25 % or more the total amount of Vitamin C was preserved after drying to the ultimate moisture content, but it was found that some amount of Vitamin C was taken with the exhaust steam and preserved in the condensate.
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Xu F, Chen Z, Huang M, Li C, Zhou W. Effect of intermittent microwave drying on biophysical characteristics of rice. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12590] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fengying Xu
- Key Laboratory of Key Technology on Agricultural Machine and Equipment; Ministry of Education, South China Agricultural University; Guangzhou 510642, China
- Food Science and Technology Programme, Department of Chemistry; National University of Singapore, Science Drive 4; Singapore 117543, Singapore
| | - Zhen Chen
- Key Laboratory of Key Technology on Agricultural Machine and Equipment; Ministry of Education, South China Agricultural University; Guangzhou 510642, China
| | - Mushui Huang
- Key Laboratory of Key Technology on Agricultural Machine and Equipment; Ministry of Education, South China Agricultural University; Guangzhou 510642, China
| | - Changyou Li
- Key Laboratory of Key Technology on Agricultural Machine and Equipment; Ministry of Education, South China Agricultural University; Guangzhou 510642, China
| | - Weibiao Zhou
- Food Science and Technology Programme, Department of Chemistry; National University of Singapore, Science Drive 4; Singapore 117543, Singapore
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Hu Y, Wang L, Zhu H, Li Z. Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.02.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Hu Y, Wang L, Zhu H, Li Z. Superheated steam treatment improved flour qualities of wheat in suitable conditions. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13238] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yueming Hu
- College of Food Science and Nutritional Engineering; China Agricultural University, 17 Qinghua Dong Lu; Haidian District Beijing 100083 China
| | - Lijuan Wang
- College of Food Science and Nutritional Engineering; China Agricultural University, 17 Qinghua Dong Lu; Haidian District Beijing 100083 China
| | - Hong Zhu
- College of Food Science and Nutritional Engineering; China Agricultural University, 17 Qinghua Dong Lu; Haidian District Beijing 100083 China
| | - Zaigui Li
- College of Food Science and Nutritional Engineering; China Agricultural University, 17 Qinghua Dong Lu; Haidian District Beijing 100083 China
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Tewari S, Sehrawat R, Nema PK, Kaur BP. Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review. J Food Biochem 2016. [DOI: 10.1111/jfbc.12319] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Somya Tewari
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
| | - Rachna Sehrawat
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
| | - Prabhat K. Nema
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
| | - Barjinder Pal Kaur
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
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