Changes In Textural Characteristics Research Articles

Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics.

In food industry, the characteristics of food substrate could be improved through its bidirectional solid-state fermentation (BSF) by fungi, because the functional components were produced during BSF. Six edible fungi were selected for BSF to study their effects on highland barley properties, such as functional components, antioxidant activity, and texture characteristics. After BSF, the triterpenes content in Ganoderma lucidum and Ganoderma leucocontextum samples increased by 76.57 and 205.98%, respectively, and the flavonoids content increased by 62.40% (Phellinus igniarius). Protein content in all tests increased significantly, with a maximal increase of 406.11% (P. igniarius). Proportion of indispensable amino acids increased significantly, with the maximum increase of 28.22%. Lysine content increased largest by 437.34% to 3.310mg/g (Flammulina velutipes). For antioxidant activity, ABTS radical scavenging activity showed the maximal improvement, with an increase of 1268.95%. Low-field NMR results indicated a changed water status of highland barley after fermentation, which could result in changes in texture characteristics of highland barley. Texture analysis showed that the hardness and chewiness of the fermented product decreased markedly especially in Ganoderma lucidum sample with a decrease of 77.96% and 58.60%, respectively. The decrease indicated a significant improvement in the taste of highland barley. The results showed that BSF is an effective technology to increase the quality of highland barley and provide a new direction for the production of functional foods.

On the microstructure, texture and electrochemical properties of severely deformed and artificially aged lightweight AA2050 Al–Cu–Li alloy

Lightweight 3rd generation Al–Cu–Li alloy AA2050 was severely deformed via Multi Axial Forging (MAF) at 170 °C followed by artificial aging at 150 °C. Effect of MAF and post MAF aging on microstructure and precipitation was investigated using transmission electron microscopy (TEM). Formation of deformation bands and large dislocation cells were evident on MAF processed samples. Post MAF peak aging resulted in the distribution of fine T1 precipitates in grain interiors with reduction in grain boundary precipitation. Bulk texture studies reveal the formation of strong Goss and S texture components upon MAF processing. Further, low temperature artificial aging doesn’t exhibit significant changes in texture characteristics, either in terms of texture intensities or texture components. Polarization studies showed that peak aged samples exhibited better corrosion resistance compared to un-aged samples. Overall, 12 pass MAF processed and peak aged samples showed higher corrosion resistance. Further, corrosion surface morphologies examination revealed the change in corrosion mechanisms with thermomechanical treatments. Improved corrosion resistance after MAF and peak aging widens the requirements in aerospace and aircraft applications for such engineering alloys.

Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef

This study aimed to investigate the optimal stewing time (0, 30, 60, 90, 120, and 150 min) for industrialized preparation of Sichuan-style braised beef with different demands. With prolonged stewing time, the hardness and chewiness of the braised beef initially increased and then decreased (p < 0.05), whereas springiness and cohesiveness gradually decreased. The moisture content of braised beef and the endogenous fluorescence intensity of braised beef protein significantly decreased (p < 0.05). However, the thiobarbituric acid reaction substances (TBARS) value and protein carbonyl content of braised beef greatly increased (p < 0.05). During the stewing process, the texture properties of Sichuan-style braised beef were affected by the moisture content, oxidation of proteins and lipids, and integrity of the muscle fibers. Considering texture traits, when Sichuan-style pre-braised beef bought by consumers is stewed with other ingredients for about 30 min, its corresponding stewing time is 60 min in industrialized production processes. This process parameter can not only save energy consumption for practical production, but also improve the hardness value of the as-obtained Sichuan-style pre-braised beef, which is conducive to transportation through refraining from cracking of pre-braised beef pieces. When consumers only use simple heating to eat the Sichuan-style pre-braised beef product, stewing times of 120 or 150 min can be considered in industrialized production processes. This work provided a theoretical reference for the industrialized and standardized production of different types of prepared Sichuan-style braised beef.

Preparation of activated carbon from spent coffee grounds and functionalization by deep eutectic solvent: Effect of textural properties and surface chemistry on CO2 capture performance

Spent coffee grounds have been selected as a potential feedstock to synthesize activated carbon (AC) through physical activation. The activation parameters were optimized by employing the Box-Behnken design method. The impact of input activation parameters included the activation temperature (600–800 ℃), holding time (60–120 mins) and CO2 flow rate (150–250 mL/min). Accordingly, at the optimum conditions obtained at 800 ℃, 90 min and 150 mL/min, the predicted response of specific surface area (1202.1 m2/g) was in good agreement with the actual response 1224 m2/g. Furthermore, natural deep eutectic solvent (DES) has been used to tailor the surface functionalities of the optimized AC (pristine). The change in textural characteristics, surface chemistry and morphology of the pristine and DES-AC samples were characterized by using complementary analytical techniques, including ultimate analysis, ash content, textural characteristics, XRD, CO2-TPD, TGA, XPS and SEM analyses. The studies highlighted change in physicochemical properties after the DES impregnation. For instance, the specific surface area of the DES-functionalized AC reduced to 1033 m2/g, but more basic functional moieties developed on the surface. The DES functionalised AC has shown adequate CO2 capture performance of 5.5 mmol/g compared to pristine AC (4.34 mmol/g) at 25 ℃ and 15 vol% of CO2 (in N2). Furthermore, DES functionalized AC has shown excellent selectivity in a dynamic mixture stream of CO2/N2 and facile regeneration (92% retention) after multiple adsorption-desorption runs. Hence, preparing AC from SCG derived biochar via physical activation and DES impregnation could be proposed as a promising valorization strategy to alleviate the CO2 emission problem.

Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour.

This study has investigated the characteristics of dry noodles made with Korean domestic wheat flours using enzyme treatment for reducing water absorption to improve noodle-making performance. The water solvent retention capacity (SRC) values of flour treated with α-amylase and xylanase significantly decreased with increasing enzyme concentrations up to 0.025% (flour weight basis), which confirmed the enzyme effect on reducing the water absorption capacity of damaged starches and arabinoxylans. Enzyme-treated cooked noodles showed changes in textural characteristics, depended on the enzyme type, water amount, and drying method. Applying α-amylase for reducing the water absorption capacity of flour could mitigate the issue of inferior dry-noodle-making performance. Sensory evaluation showed improved preference attributes of cooked noodles with α-amylase treatment. In conclusion, the α-amylase application could improve the quality of dry-noodle made of Korean domestic wheat flour by diminishing the undesirable effect of damaged starch in flour related to noodle quality.

Effect of biopolymer coating on texture characteristics of dry fermented sausage during storage

In this paper, the changes of texture characteristics of Petrovská klobása, a traditional dry-cured sausage, were analysed during 150 days of storage. Sausages were produced in the traditional manner, but underwent drying and ripening processes in industrial conditions. Chitosan was used to coat experimental sausages after the drying process was considered finished. Changes in moisture content were measured during the storage period, but the differences between control and chitosan coated sausages were not significant (P>0.05). Changes in moisture content influenced progressive increases in hardness and chewiness of both groups of sausages. The differences in texture characteristics between the different sausage groups were not significant for the entire storage period. Chitosan coating had no positive influence on preventing texture changes in Petrovská klobása during storage.

Texture Characteristics of Chips Produced by Hot Sand Frying

Frying can be performed both with oil and without oil. Hot sand frying is one of the methods of frying that does not use oil. Chips are often produced using this method, where heating takes place at high temperatures. During frying, heat transfers from the hot sand to the chips, causing the texture of the chips changes from soft to hard and crispy, followed by surface hardening. Unfortunately, there have not been many published papers focusing on this topic. Therefore, this study was aimed to study the changes in the texture of chips as the effect of hot sand frying. Chips are high in carbohydrate, and they were fried at 120-160°C for 10-25 s in a frying cylinder rotated at 35 rpm. Chemical and physical characteristics of the chips sample were analyzed before and after the frying process. Results show that there changes in texture characteristics of the chips during frying. It affected the hardness and crispiness of the chips due to the loss of moisture and changes in the carbohydrate. Thus, the texture changes model developed could be used to predict changes in the chips texture from hard to crispy, as a function of water evaporation and a decrease of carbohydrate content in the chips.

Каталитическая активность медных наночастиц на аминомодифицированном силикагеле в реакции азид-алкинового циклоприсоединения в потоке с использованием макроциклических субстратов

Using the chemical reduction method, a copper-containing catalyst on an amino-modified silica was obtained. The structure and composition of the catalyst were characterized by low-temperature nitrogen adsorption and inductively coupled plasma mass spectrometry. It was found that the modification of silica with amino groups and copper nanoparticles leads to a significant change in textural characteristics: nanoparticles and the modifier fill the pores in the size range of 5-10 nm. Obtained catalyst showed good activity in the flow cycloaddition of azides and alkynes of various nature. The comparative activity of azides and alkynes was analyzed. It has been established that among the azides studied (benzyl azide, p-nitrobenzylazide, p-methoxybenzylazide, 2-azidoethylacetate and 1-azidodecane), alkyl and aryl azides with electron-withdrawing groups were most active due to an increase in the electrophilicity of the terminal nitrogen atom of the azide group. Among the studied acetylenes (phenylacetylene, hexin-1, trimethylsilylacetylene and propargyl alcohol), propargyl alcohol was the most and trimethylsilylacetylene was the less active. Increased activity of propargyl alcohol may be due to a donor hydroxyl group capable of coordinating with copper; reduced activity of trimethylsilylacetylene can be resulted from steric hindrances. p-tert-Butyl and p-H-calix[4]arens were also used in the reaction. Full conversion of macrocycles was achieved after 3 consecutive reaction cycles. The resulting triazoles were isolated and characterized by a complex of physical methods. Thus, It has been demonstrated that carrying out the reaction in a flow by maintaining stable and fully reproducible reaction parameters makes it possible to quickly evaluate the relative reactivity of molecules.

Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation Technology.

This study provides useful information for the food industry to develop safe liquid food products using cavitation technology without wasting any raw materials.

Effect of sucrose concentration of osmotic dehydration pretreatment on drying characteristics and texture of peach chips dried by infrared drying coupled with explosion puffing drying

ABSTRACTEffects of osmotic dehydration (OD) pretreatment on the texture characteristics of peach chips after combination drying were investigated. Peach slices were immersed into 100, 300, and 500 g/L sucrose solution for 4 h, respectively, at room temperature and then predried to a critical moisture content of 0.5 kg water/kg dry matter that was determined by the effective moisture diffusivity (Deff) curves under infrared drying at 80°C. The peach chips were then dried using explosion puffing drying (EPD). The sucrose solution with lower concentration (100 g/L) would improve the drying rate (DR) of peach slices during infrared drying. However, sucrose solution with higher concentration (500 g/L) might affect water diffusion, resulting in lower drying rate. The changes of texture characteristics of dehydrated peach were ascribed to sucrose uptake during the impregnation step. The content and constitutes of soluble sugars in peach tissue, which was significantly affected by OD treatment, were also detected in the research. The results indicated that the combined infrared and EPD drying, in which OD with appropriate concentration (300 g/L) was applied as pretreatment, could improve the drying characteristics and texture of peach chips.

Effect of Ultrastructure on Changes of Textural Characteristics between Crisp Grass Carp (Ctenopharyngodon Idellus C.Et V) and Grass Carp (Ctenopharyngodon Idellus) Inducing Heating Treatment

The research studies the ultrastructure effect on texture of crisp grass carp (CGC) and grass carp (GC) fillets inducing heating for 15, 25, and 40 min with boiling water. After heating, the hardness, fracturability, springiness, chewiness, resilience, and cohesiveness of CGC were higher than that of raw CGC, whereas the all textural characteristics of heating GC were lower obviously than that of raw GC. The hardness, fracturability, springiness, chewiness, resilience, and cohesiveness of CGC for heating 15 min were higher by 6.3%, 9.0%, 27.0%, 71.8%, 9.4%, and 23.9%, respectively, than that of raw CGC (RCGC). The hardness increasing of CGC flesh with the extension of heating time related closely to more coagulating connective tissue in interstitial spaces, especially relating to smaller muscle fiber diameter and denser muscle fiber density. The more and larger spaces between fiber and fiber with the extension of heating time results in the decrease of cohesiveness and resilience of CGC flesh. For chewiness, the stronger chewiness of cooked CGC associated with more detachment of myofiber-myocommata and fiber-fiber. Overall, the results show that the changes of texture characteristics of CGC fillet with extension of heating time correlates positively with the ultrastructure.

Early detection of chemotherapy-refractory patients by monitoring textural alterations in diffuse optical spectroscopic images.

Changes in textural characteristics of diffuse optical spectroscopic (DOS) functional images, accompanied by alterations in their mean values, are demonstrated here for the first time as early surrogates of ultimate treatment response in locally advanced breast cancer (LABC) patients receiving neoadjuvant chemotherapy (NAC). NAC, as a standard component of treatment for LABC patient, induces measurable heterogeneous changes in tumor metabolism which were evaluated using DOS-based metabolic maps. This study characterizes such inhomogeneous nature of response development, by determining alterations in textural properties of DOS images apparent at early stages of therapy, followed later by gross changes in mean values of these functional metabolic maps. Twelve LABC patients undergoing NAC were scanned before and at four times after treatment initiation, and tomographic DOS images were reconstructed at each time. Ultimate responses of patients were determined clinically and pathologically, based on a reduction in tumor size and assessment of residual tumor cellularity. The mean-value parameters and textural features were extracted from volumetric DOS images for several functional and metabolic parameters prior to the treatment initiation. Changes in these DOS-based biomarkers were also monitored over the course of treatment. The measured biomarkers were applied to differentiate patient responses noninvasively and compared to clinical and pathologic responses. Responding and nonresponding patients demonstrated different changes in DOS-based textural and mean-value parameters during chemotherapy. Whereas none of the biomarkers measured prior the start of therapy demonstrated a significant difference between the two patient populations, statistically significant differences were observed at week one after treatment initiation using the relative change in contrast/homogeneity of seven functional maps (0.001<p<0.049), and mean value of water content in tissue (p=0.010). The cross-validated sensitivity and specificity of these parameters at week one of therapy ranged between 80%-100% and 67%-100%, respectively. Higher levels of statistically significant differences were exhibited at week four after start of treatment, with cross-validated sensitivities and specificities ranging between 80% and 100% for three textural and three mean-value parameters. The combination of the textural and mean-value parameters in a "hybrid" profile could better separate the two patient populations early on during a course of treatment, with cross-validated sensitivities and specificities of up to 100% (p=0.001). The results of this study suggest that alterations in textural characteristics of DOS images, in conjunction with changes in their mean values, can classify noninvasively the ultimate clinical and pathologic response of LABC patients to chemotherapy, as early as one week after start of their treatment. This provides a basis for using DOS imaging as a tool for therapy personalization.

Different Temperatures of Frozen Storage Effects on Proteins of Crisp Grass Carp (&lt;i&gt;Ctenopharyngodon idellus&lt;/i&gt; C.et V)

This article focused on the study of frozen storage temperatures effect on protein of crisp grass carp, and then induced changes of texture of crisp grass carp muscle. During frozen storage, lower temperature, better texture of crisp grass carp muscle. The little changes of texture characteristics of crisp grass carp were related to lower changes of drip loss, cooking loss, protein solubility and thermal stability. The results indicated that lower temperature of frozen storage was beneficial to maintain the mastication of crisp grass carp.

Formation of platinum sites on layered double hydroxide type basic supports: II. Effect of the nature of the interlayer anion of the layered aluminum-magnesium hydroxides on platinum binding and Pt/MgAlO x formation

The interaction of aqueous H2PtCl6 solutions with hydrotalcite-type aluminum-magnesium hydroxides differing in the nature of their interlayer anion is reported. In the case of CO32− as the interlayer anion, the introduction of the platinum(IV) chloro complex does exerts no significant effect on the structural properties of the support, on its thermal decomposition dynamics, and on the textural characteristics of the resulting oxide phase. The binding of the platinum complexes to “activated hydrotalcite” with interlayer OH− anions increases the interplanar spacing and enhances the thermal stability of the layered structure. This is accompanied by marked changes in textural characteristics of the material, leading to the formation of a nearly monodisperse mixed oxide phase. In the Pt/MgAlOx samples obtained by reductive treatment, a considerable proportion of platinum is in the form of planar particles, and this corroborates the hypothesis that the metal complex at the sorption stage is mainly localized in the interlayer space of this support. Platinum binds to the support as chloro complexes via rapid anion exchange, and these bound platinum species are characterized by a higher reduction temperature.

Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese

The aim of this study was to analyse non-lactic acid bacteria populations (NLABPs) and evaluate their role in proteolysis of cold-stored high moisture (HM) Mozzarella cheese. NLABPs reached values close to 8 log cfu mL−1 after seven days of cold storage. Sequencing of 16 rDNA and rpoB genes and molecular biotyping allowed to identify 66 bacterial strains belonging to 25 species from 15 genera, mainly represented by Pseudomonas, Acinetobacter, and Rahnella. Fifteen strains showed proteolytic activity values higher than 1000.00 μg Gly mL−1 after 24 h of growth in skimmed milk. Moreover, as shown by Urea-PAGE, 11 proteolytic strains caused partial or total disappearance of at least one of the caseins. Their proteolytic behaviour was assessed even when they grew inside the governing liquid together with HM Mozzarella cheese at 4 °C for 12 days. This is the first report that throws light on the complexity of NLABPs in HM Mozzarella cheese, demonstrating that some strains caused the partial hydrolysis of α, β, and γ caseins on its outer surface where a concomitant wrinkling and successive exfoliation became visible without significant changes in texture characteristics.

Estimation of Surface Roughness Parameter in Intertidal Mudflat Using Airborne Polarimetric SAR Data

The coastal zones of the Korean peninsula are well known for their large tide ranges and vast expanse of intertidal flats. In this paper, methods of extracting the roughness of the scattering surface of intertidal mudflats from polarimetric synthetic aperture radar (SAR) data have been investigated. The L-band NASA/Jet Propulsion Laboratories airborne SAR data, which were acquired in the intertidal zone during PACRIM-II Korea campaign, were used to estimate the roughness of intertidal mudflats. Surface roughness can be utilized as a useful parameter to monitor the fishery activities in intertidal flats as well as the changes in textural characteristics of surface sediments. In order to retrieve roughness parameters, such as the rms height and the correlation length, of intertidal mudflats, three types of roughness inversion algorithms, based on the Integral Equation Method (IEM), semiempirical, and extended-Bragg models, have been investigated and developed. The inversion algorithms based on the IEM and semiempirical models can be applied to the dual-polarized SAR, while the extended-Bragg model-based inversion approach is also applicable to the fully polarimetric SAR observations. Results indicate the fully polarimetric approach is more pertinent to monitor geophysical parameters from space than the dual polarimetric approach, even if it is possible to reduce the number of unknown surface variables in the specific case of inversion problems.

CHANGES IN TEXTURAL CHARACTERISTICS OF PANEER IN READY‐TO‐EAT CANNED PANEER CURRY DURING STORAGE

ABSTRACT Paneer is an Indian soft cheese obtained by coagulating hot milk using citric acid or vinegar, pressing the hot coagulum and cooling by dipping in chilled water. In this study, paneer curry with a water activity (Aw) of 0.95 and a pH of 5.0 was prepared using ingredients like tomatoes, onions, cream, milk powder, curds and different spices, then canned at an F value of 0.80 (lethality). The product was stored at 15, 30 and 45C, and change in textural characteristics during storage was studied. Cohesiveness and chewiness increased, but hardness decreased. These changes were attributed to continued changes in texture initiated by frying of paneer and canning process. These were also linked to Maillard browning which progressed during storage as measured by hydroxymethylfurfural content. These changes were found to be slower vis‐à‐vis those observed in the product, which was sterilized at conventional F value of 15.0 (control) (Aw = 0.98 and pH 5.2).

Effects of High‐Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal Processing

ABSTRACT: Carrots (Daucus carota) pretreated under different high‐pressure conditions were thermally processed at temperatures in the range of 90°C to 110°C. Texture degradation (hardness) was monitored objectively using a texture analyzer. For a given thermal treatment, the rate constant (k‐value) decreased with increasing pretreatment pressure. A high‐pressure pretreatment (200 to 500 MPa) at 60°C for 15 min resulted in a more pronounced texture improvement compared with the same pretreatment at 20°C and 40°C, respectively. Calcium impregnation conferred more beneficial effects when applied immediately after the high‐pressure pretreat‐ment. The observed changes in texture characteristics were associated with the degree of methylation of carrot pectins, which is dependent on pectinmethylesterase (PME) activity.

Characteristics of soybeans as affected by soaking conditions

The water absorption of soybeans in soaking is directly related to the changes in textural characteristics and grinding properties of soybeans for processing. In this study, we determined the characteristics of water absorption, solid loss, and moisture content, textural characteristics and grinding properties of soybeans at four different soaking temperatures, 10°C, 20°C, 30°C, and 40°C, and various soaking times up to 8 h. We found that the solid loss increased significantly when the soaking temperature increased from 30°C to 40°C. The measured moisture data of soaked soybeans fitted well with the data predicted using Peleg's equation. Rupture force and maximum tangent and secant modulus measured by the compression test decreased as the moisture increased, up to 122%. The grinding property of soaked soybeans was related only to the final moisture content and not to the soaking conditions. High soaking temperature could significantly reduce the required soaking time. Based on these results, we recommend that soybeans be soaked to minimal final moisture content of 120% before grinding.

Crystallisation of fine- and coarse-grained A-type granite sheets of the Southern Oklahoma Aulacogen, U.S.A.

A-type felsic magmatism associated with the Cambrian Southern Oklahoma Aulacogen began with eruption of voluminous rhyolite to form a thick volcanic carapace on top of an eroded layered mafic complex. This angular unconformity became a crustal magma trap and was the locus for emplacement of later subvolcanic plutons. Rising felsic magma batches ponding along this crustal magma trap crystallised first as fine-grained granite sheets and then subsequently as coarser-grained granite sheets. Aplite dykes, pegmatite dykes and porphyries are common within the younger coarser-grained granite sheets but rare to absent within the older fine-grained granite sheets. The older fine-grained granite sheets typically contain abundant granophyre.The differences between fine-grained and coarse-grained granite sheets can largely be attributed to a progressive increase in the depth of the crustal magma trap as the aulacogen evolved. At low pressures (&lt;200MPa) a small increase in the depth of emplacement results in a dramatic increase in the solubility of H2O in felsic magmas. This is a direct consequence of the shape of the H2O-saturated granite solidus. The effect of this slight increase in total pressure on the crystallisation of felsic magmas is to delay vapour saturation, increase the H2O content of the residual melt fractions and further depress the solidus temperature. Higher melt H2O contents, and an extended temperature range over which crystallisation can proceed, both favour crystallisation of coarser-grained granites. In addition, the potential for the development of late, H2O-rich, melt fractions is significantly enhanced. Upon reaching vapour saturation, these late melt fractions are likely to form porphyries, aplite dykes and pegmatite dykes.For the Southern Oklahoma Aulacogen, the progressive increase in the depth of the crustal magma trap at the base of the volcanic pile appears to reflect thickening of the volcanic pile during rifting, but may also reflect emplacement of earlier granite sheets. Thus, the change in textural characteristics of granite sheets of the Wichita Granite Group may hold considerable promise as an avenue for further investigation in interpreting the history of this rifting event.