Advanced Materials Research Vols. 781-784

Abstract: To isomerizate of lycopene by ultra high pressure (UHP) method, based on single factor experiments, orthogonal test was used to optimum the isomerization conditions. UHP pressure, UHP holding time, temperature were as factors and ratio of cis-lycopene in total lycopene was as index. The results were as follows: 50°C, UHP pressure 500MPa and holding time 7min. The ratio of cis-lycopene in total lycopene was 45.1%. So UHP combine heating has a isomerization effect on lycopene.

Abstract: In the present study, quantitative structure-retention relationship (QSRR) study had been carried out for aromatic components in red raspberry wine based on various quantum-chemical and physicochemical descriptors. To build QSRR models, a multiple linear regression (MLR) stepwise method was used. The generated models have good predictive ability and are of high statistical significance with good correlation coefficients (R² ≥ 0.854) and p values far less than 0.05. Preliminary results indicated that the application of the models, especially the prediction of GC retention time of aromatic components of red raspberry, will be helpful. The models contribute also to the identification of important quantum-chemical and physicochemical descriptors responsible for retention time. It was found that the shape attribute (ShpA) plays a vital role in determining component’s GC retention time. the importance of the melting point (MP) and the HOMO-LUMO energy gap (DE) of analytes is also embodied in models.

Abstract: In order to evaluate the quality change for stored Agaricus bisporus, mushrooms were stored in modified atmosphere packages with and without silicon gum film windows for 15 days. The results shown that the contents of total sugar, protein and protopectin of the Agaricus bisporus stored in packages with silicon gum film as windows decreased more slowly than that of Agaricus bisporus stored in packages without silicon gum film as windows, and the contents of crude fiber and water soluble pectin of the Agaricus bisporus stored in packages with silicon gum film had fewer increase. These indicated that the Agaricus bisporus stored in packages with silicon gum film as windows kept better taste, and had better quality.

Abstract: The production conditions have great influence on nutrition, color, flavor and evaluation of food safety of high temperature (180 °C ~ 190 °C) frying potato chips. The effects of potato slice thickness, total time of drying, frying time, the mixing of antioxidant and synergistic agent and additive on potato chips quality were studied according to the determination of water content, oil content, peroxide value, carbonyl value, acrylamide content and sensory score. The optimum process conditions are show as follows: the slice thickness is 1.0~1.5mm, the drying time is 45~55min, the frying time is 2.0min, the addition mass fraction of antioxidant BHT is 0.02%, the addition mass fraction of synergist citric acid is 0.05% and 0.3% CaCl₂ should be added to restrain produce of acrylamide.

Abstract: In this study, the effects of citric acid and sucrose on rheological properties of soy hull pectin polysaccharide were analyzed. Sucrose can increase viscosity of SHPP and change its fluid type when the concentration was higher than 50%. Citric acid can induced SHPP gelation when sucrose was contained in the dispersions. Based on the results, SHPP has the properties of commercial high-methoxyl pectin.

Abstract: Water extracts of leaves from fourteen (14) mulberry varieties growing in China were investigated for their antioxidant activity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. DPPH scavenging activities ranged from 34.60% to 61.70%. Total phenolic content of mulberry leaf (based on the Folin-Ciocalteu method) varied from 14.00 to 43.67 mg gallic acid equivalent/g leaf, and flavonoid content (based on the colorimetric aluminum nitrate method) varied from 4.02 to 28.32 mg rutin equivalent/g leaf. There was a significant linear relationship between the total phenolic and/or flavonoid content and the antioxidant activity in mulberry leaf extracts.

Abstract: Milk is the essential source of nutrition for young mammals before they are able to digest other types of food. To explore the complex nutritive value of buffalo milk, the general composition, buffer capacity, the properties of buffalo yogurt were analyzed, meanwhile, cow milk as a control group was also studied. The results show that the nutritional value of buffalo milk is higher than that of cow milk, exhibiting the high protein, fat, lactose, total solids and nonfat solids contents, and the high buffer capacity. Yogurt with the probiotics characterized by acidification activity, syneresis and water-holding capacity, has the functional of lactobacillus resisting lactose intolerance and reducing constipation. Buffalo yogurt shows the higher stability and nutritional value.

Abstract: In order to identify the authentic Pingli Gynostemma, a geographical indication products, diffuse reflectance spectroscopy of Gynostemma came from eight different origins were collected by the Fourier near-infrared spectrometer. The spectroscopy was analyzed with Chemometrics method, and the spectroscopy was pretreated by the vector normalization condition. The range of spectra was 4800-10096 cm^-1. The Calibration models of Gynostemma were established by the principal component analysis, qualification testing and cluster analysis, respectively, and each model was verified. The results show that the optimal model established by the principal component analysis, qualification testing and cluster analysis can effectively identify authentic Pingli Gynostemma, and accuracy rate was 100%. In conclusion, Pingli Gynostemma can be identified accurately and quickly by the near-infrared spectroscopy technique.

Abstract: The experiments are designed to study influence of different loading mass and microwave power on drying kidney beans. A conclusion is obtained that all the two factors significantly affect dehydration and power consumption. When the power level increased, the dehydration rate increased while the drying energy consumption decreased. The same water loss will consume more energy when the moisture content is less than about 300 (w%,d.b.). The sensory quality of the dried samples decreased with increase first-stage of power and second-stage power when the power was more than 1.6kW/kg and 1.0kW/kg.

Abstract: Chestnuts drying characteristics directly affect chestnut storage and drying the product quality, the study on the drying characteristics of chestnut chestnut can provide theoretical basis and technical parameter for storage, shelling and deep processing. When at different temperatures drying, analysis color and quality of chestnut, draw safe drying curves and different temperature drying curves, set up the the mathematics model of the moisture content and other the influence factors.