Effects Of Processing Technologies Research Articles

Effects of processing technology on tea quality analyzed using high-resolution mass spectrometry-based metabolomics

Fixation is a crucial step in green tea processing that can impact quality. In this study, we explored the differences in the chemical components of steamed and fried green teas made from the same batch of fresh tea leaves using different fixing methods. Results showed that concentrations of sucrose and free amino acids were significantly higher in steamed green tea. Abundances of 12 compounds including purine nucleoside, pyrimidine nucleoside derivatives, and catechins were higher in fried green tea, while 34 compounds such as amino acids and their derivatives, benzofurans and flavonoids were higher in steamed green tea. Thus, steaming retained more compounds associated with sweet and fresh tastes, such as free amino acids, while frying produced more compounds with bitter tastes, such as catechin. This might explain why steamed green tea is mellower than fried tea.

High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods.

This study exposed high-oleic rapeseed oil (HORO) to different pretreatment (microwave or roasting) and processing methods to investigate (cold pressing, hexane extraction, subcritical butane extraction, and aqueous enzymatic extraction) the effects of processing technologies on HORO parameters associated with its physicochemical properties, endogenous antioxidant substances, and antioxidant capacity. The oil yield of various processing technologies was between 35.4% and 59.7%, and the fatty acid composition did not significantly differ. Hierarchical clustering and principal component analyses were used for evaluation. The results revealed that the microwave pretreatment-hexane extraction (M-HE) method resulted in significantly higher levels of tocopherols (688.4mg/kg), polyphenols (1007.76mg/kg), and phytosterols (1810.6mg/kg) in HORO, implying strong free radical scavenging capacity (DPPH-oil: 79.63, DPPH-nonpolar: 71.42, DPPH-polar: 6.65, FRAP: 55.4, ABTS: 3043.7μmol TE/kg). Hence, M-HE is a promising method for producing HORO with a higher stability and nutritional value.

Effects of processing technologies on the antioxidant properties of common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins and their hydrolysates

The effects of ultrasound (280 W, 5 min), heat treatment (75 °C and 90 °C for 10 min) and microfluidization (125 MPa, 4 cycles) as pre or post treatments and their combination with enzymatic hydrolysis on the antioxidant properties of common bean and lentil protein hydrolysates were investigated. In general, hydrolysis resulted in increases of antioxidant activity, both in the presence and absence of processing technologies. The increases reached maximum values of 158% (ABTS), 105% (DPPH), 279% (FRAP) and 107% (TAC) for the bean protein hydrolysates submitted to post-treatment with ultrasound (ABTS, FRAP and TAC) and pre-treatment with microfluidization (DPPH), compared to their respective controls (untreated samples). For lentil proteins, the increases reached 197% (ABTS), 170% (DPPH), 690% (FRAP) and 213% (TAC) for samples submitted to ultrasound post-treatment (ABTS), microfluidization pre-treatment (DPPH) and post-treatment (FRAP), and 75 °C pre-treatment (TAC) compared to their respective controls. Surface hydrophobicity and molecular weight profile by SEC-HPLC analysis indicated modifications in the structures of proteins in function of the different processing technologies. For both proteins, electrophoresis indicated a similar profile for all hydrolysates, regardless of the process applied as pre or post treatment. Solubility of bean and lentil protein concentrates was also improved. These results indicated that different processing technologies can be successfully used in association with enzymatic hydrolysis to improve the antioxidant properties of lentil and bean proteins.

Effect of Processing Technology, Nanomaterial and Coupling Agent Ratio on Some Physical, Mechanical, and Thermal Properties of Wood Polymer Nanocomposites

The goal of this study is to find out how some properties of wood–polymer nanocomposites are affected by the processing technology, the nanomaterials, and the ratio of coupling agents. To achieve this objective, the extruded and dry blended samples are made from wood flour with MAPP, ZnO nanoparticles (0, 1, 3, and 5 wt%), and polypropylene. The mechanical properties of the nanocomposites improve significantly with ZnO and MAPP loading. Due to the more homogeneous structure of nanocomposites, better mechanical results are obtained with the extrusion method. With ZnO and MAPP loading, the thermal stability of nanocomposites improves. The storage and loss modulus values indicate that the processing technology of nanocomposites could be a key factor in the resistance of the materials obtained by extrusion. The storage and loss modulus of nanocomposites manufactured by the extrusion technology are determined to be higher than those of the samples produced using the dry blending method.

Effect of Processing Technology on Mechanical Properties of HRB500 High-Strength Steel Bar Threading

The processing quality of steel bar thread has a large influence on its performance. Using the traditional thread processing technology, it is difficult to meet the requirements of steel bar thread processing with large diameter and high strength. A technical process for HRB500 high-strength steel bar thread processing, including face milling, rib stripping, chamfering, necking formation, and thread rolling, was proposed. The influences of cutting parameters on the cutting force of steel bar surface in face milling were analyzed by the finite element method. For the necking formation process, the effect of springback amount on necking formation was studied. The main parameters in rolling formation were analyzed and calculated, including extrusion pressure, rolling speed, and rolling feed. Experiments for uniaxial tensile of the processed high-strength steel bar threads were carried out. The results showed that cutting depth has the largest influence on the cutting force; the second is feed rate. The effect of the spindle speed was lowest during the face milling. After the necking formation process, the values of the maximum springback amount along the X, Y, and Z directions were 0.05 mm, 0.06 mm, and 0.98 mm, respectively. The finished thread met the precision and quality requirements of a grade I joint. This study provides a high-quality processing technology for large-diameter and high-strength steel bar threads.

The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal

The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal

Study on effects of processing technology and storage on the composition of Ampelopsis grossedentata by untargeted metabolomics

Ampelopsis grossedentata is a traditional medicinal and edible plant rich in bioactive compounds. This paper focus on the white powder on the surface of A. grossedentata, and the effects of processing technology and storage time on the composition of bioactive compounds in Ampelopsis grossedentata extracts (AMP). 33 compounds in AMP were identified and 30 compounds were reported for the first time compared with standards by UHPLC-Q-Orbitrap-MS. Organic acid, phenol, and flavonoids were detected in powder samples. Through comparing the mass spectrum data of three processing samples (traditional method, fermentation and drying-only), five compounds in fermentation samples were higher than other groups, and the content of most compounds of the traditional process was decreased compared with drying-only process. For the storage time research, the powder on the surface was found to be more unstable than leaf parts after 24 h, suggesting that sealing preservation is crucial in the process after powder precipitation.

Effects of processing technology on the electrochemical behavior and Zn deposition process of Al-Mn-Ca alloy cathodes in high Cl− ions ZnSO4 solutions

Effects of processing technology on the electrochemical behavior and Zn deposition process of Al-Mn-Ca alloy cathodes in high Cl− ions ZnSO4 solutions

Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties.

This study established physicochemical and sensory characteristics of virgin olive oils (VOOs) and linked them to consumers’ liking using external preference mapping. We used five Tunisian and two foreign VOO varieties produced by two processing systems: discontinuous (sp) and continuous three‐phase decanter (3p). The samples were analyzed and evaluated by a panel of 274 consumers. The external preference mapping revealed five VOO clusters with a consumer preference scores rating from 40% to 65%. Consumers highly appreciated the foreign Coratina cultivar's olive oil; the main drivers being richness in polyphenols (markers of bitterness and pungency), mainly the oleuropein aglycone, and volatile compounds (markers of green fruity, green leaves, green apple, cut grassy almond, and bitterness), particularly the trans‐2‐hexenol. The Tunisian Chemlali (3p) oil was second highly preferred (scoring 55%). The positive drivers for olive oil preference (a profile of almond fruity green and low bitterness and pungency) are the richness in hexanal compounds. Arbequina (sp and 3p) and Chemlali (sp) were the least appreciated due to the fact that Arbequina VOO is not in the tradition of Tunisian consumers, whereas Chemchali VOO is a minor variety representing only 2% of olive oil production in Tunisia and consumed mostly in blends. The differentiation between the two processing systems depends on the variety of cultivar; consumers are able to identify the two processing system in the case of Chetoui, Leguim, and Chemchali.

Effect of processing technology on structural stability of SiC/SiBCZr ceramic matrix composites

SiC/SiBCZr composites were prepared through polymer impregnation and pyrolysis process using the second generation SiC fibers as raw material. The effects of surface substrate removal, secondary densification, and deposition coating on the structure, mechanical properties, and high temperature stability of SiC/SiBCZr composites were investigated. Results showed that the porosity of SiC/SiC composites could be greatly diminished by the optimized treatment process, and the surface of SiC/SiBCZr composites is uniformly filled into the pores by β-SiC particles, thereby achieving the sealing effect. Meanwhile, the as-prepared SiC/SiBCZr composites had excellent high temperature structural stability. At the later stage of oxidation reaction, borosilicate oxidation products with moderate fluidity, fluid lava form and self repairing function generated from ceramic matrix can effectively inhibit the oxidation reaction and improve the high temperature structural stability of SiC/SiBCZr composites. The above-mentioned high temperature structural stability provided the foundation and technical support for improving the service life and expanding the application of SiC/SiBCZr composites.

Poly-ε-Caprolactone/Halloysite Nanotube Composites for Resorbable Scaffolds: Effect of Processing Technology on Homogeneity and Electrospinning.

Polycaprolactone (PCL)/halloysite composites were prepared to compare the effect of homogenization technology on the structure and properties of the composites. Halloysite content changed from 0 to 10 vol% in six steps and homogeneity was characterized by various direct and indirect methods. The results showed that the extent of aggregation depends on technology and on halloysite content; the size and number of aggregates increase with increasing halloysite content. Melt mixing results in more homogeneous composites than the simple compression of the component powders or homogenization in solution and film casting. Homogeneity and the extent of aggregation determines all properties, including functionality. The mechanical properties of the polymer deteriorate with increasing aggregation; even stiffness depends on homogeneity. Strength and deformability decreases drastically as the number and size of aggregates increase. Not only dispersed structure, but also the physical state and crystalline structure of the polymer influence homogeneity and properties. The presence of the filler affects the preparation of electrospun fiber scaffolds as well. A part of the filler is excluded from the fibers while another part forms aggregates that complicates fiber spinning and deteriorates properties. The results indicate that spinning is easier and the quality of the fibers is better if a material homogenized previously by melt mixing is used for the production of the fibers.

Effect of processing technologies on the digestibility of egg proteins.

Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.

Effects of processing technology on essential oil and pharmacological action of frankincense

Effects of processing technology on essential oil and pharmacological action of frankincense

Manure and droppings: criteria for evaluating the effectiveness of processing technologies

Manure and droppings: criteria for evaluating the effectiveness of processing technologies

Effect of processing technology (traditional and ward furnace) on the physicochemical properties of non-centrifugal cane sugar (NCS)

Non-centrifugal cane sugar (NCS) is a natural sweetener with beneficial health properties. This is traditionally produced in an oven which has had technological variations. Therefore, the present study focuses on determining the effect that NCS processing technology has on its physicochemical properties. In this study, two contrasting technologies were selected: the first one corresponds to the traditional furnace, characterized by a flat combustion chamber and hemispherical pan. The second one corresponds to the furnace with a ward type combustion chamber and modified pan. The variety of sugarcane selected was RD 75-11. The physical and chemical parameters evaluated were hydrogen potential (pH), total acidity (TA), solid soluble content soluble (SSC), ash, minerals, reducing sugars, color, moisture content and heat capacity. The technology with ward- type combustion chamber and modified pan managed to concentrate the oBrix of syrup to NCS in a 36.03% unlike the traditional furnace (32.59%). The two technologies used allowed obtaining NCS with an average caloric value of 14684.9 J g-1 and soluble solid content of 90.1°Brix. It was found that the NCS is a source of minerals such as potassium (3.55 g kg -1), calcium (2.25 g kg -1) and phosphorus (0.3 g kg -1).

Effect of processing technology and sugarcane varieties on the quality properties of unrefined non-centrifugal sugar

In this research, the unrefined non-centrifugal sugar (UNCS) quality obtained from two sugarcane varieties (RD 7511 and CC 8475) and using two types of technologies (traditional and Ward-Cimpa production facilities) were evaluated. The parameters monitored through the process were impurities, total soluble solids, acidity, pH, and temperature profile. Microbiological analyses were carried out on beating, molding, packing, and storage operations; and finally, an organoleptic analysis was carried out on the final UNCS product. Results showed that the UNCS obtained from variety CC 8475 had higher consumer acceptance; meanwhile, the technologies assessed did not show significant differences in final product quality. However, these technologies showed significant differences in the highest temperature, syrup, and juice properties. Microbiological analyses highlighted beating and molding as the critical points in UNCS production safety. Finally, it was evident that the implementation of new technologies or the improvement of the furnace, as in the Ward-Cimpa production facility, is not enough to achieve food safety requirements, as many other conditions affect the microbiological quality of the product. Although the temperatures reached on the Ward-Cimpa furnace are higher than those reached with the traditional furnace and thus, enough to kill all the harmful microorganisms, contamination in downstream operations still occurs.

Effects of Processing Technologies on the Levels of Chlorogenic Acid, Gallic Acid and Theanine in Selected Kenyan Tea Cultivars by HPLC-PDA

Chlorogenic acid (CGA) one of tea biomolecules is a natural antioxidant that neutralizes free radicals in the body. It has also anti-obesity, anti-atherosclerotic and anti-cancer properties. Gallic acid exists in form of free acids and esters in plant material. This ubiquitous chemical is one of the many biologically active phenolic compounds of plant origin. Theanine a non-protein amino acid also called L-theanine is speculated to increase the levels of GABA, serotonin and dopamine. It has been used as a nutritional supplement in reducing stress, causing feelings of relaxation and improved mood. The aim of this study was to determine the variation of the levels of CGA, GA and theanine with processing technologies. Six tea cultivars TRFK 6/8, TRFK 11/4, TRFK 12/2, TRFK 31/8, TRFK 54/40 and TRFK 306/1 were selected for use in the study. Their leaf was processed to obtain CTC and orthodox tea products with green and black tea types being made. Profiling was done using High Performance Liquid Chromatography (Shimadzu Japan) equipped with photo-diode array detector (SPD-M20A). Graphical representation of the mean levels of Chlorogenic acid, Gallic acid and L-theanine contents was done using Microsoft® Excel, version 2010. Standard error of the mean was used to determine levels of significant differences. The result showed that TRFK 306/1 had the highest levels of CGA for both CTC and orthodox processing techniques while TRFK 12/2 had the lowest levels. In general, the levels were higher in black teas than in the green tea types. The levels of GA were in the range of 0.28-0.51% in green teas and 0.28-0.55% for the black tea types. At the cultivars level, black teas had significantly high levels of GA than the green teas. The theanine levels ranged at 0.97-1.87% for green teas and 0.79-1.47% for the black tea types.

Thermoplastic Starch/Wood Composites: Effect of Processing Technology, Interfacial Interactions and Particle Characteristics

hermoplastic starch (TPS)/wood composites in a wide composition range were prepared in an internal mixer followed by compression molding. Three types of lignocellulose fibers were used to study the effect of particle and surface characteristics on the processability as well as the mechanical and water absorption properties of the composites. The mechanical properties of these composites were also compared with those of the composites processed by injection molding in an earlier study, and the effect of processing technology on the mechanical properties was also investigated. The processing of TPS/lignocellulose composites in the internal mixer demanded more energy with increasing amount and aspect ratio of the fibers as a result of a network formation. Only a small variation among the dispersion component of the surface tension of the wood samples was found, and almost no difference in the stiffness and strength of the composites prepared in the internal mixer was observed. The results proved that the influence of the processing method on the stiffness and strength of the composites depends strongly on the aspect ratio of the wood particles. Increasing anisotropy results in increasing difference in the mechanical properties of the composites prepared by different methods. The equilibrium water uptake of the fibers and the composites depended especially on the size and, consequently, on the specific surface area of the wood fibers.

The effects of process technology on the physicochemical properties of peony seed oil

Peony seed oils (PSOs) were prepared using supercritical CO2 (SC) and compared with soxhlet extraction (SE) and mechanical screw press extraction (SPE) methods. The fatty acid compositions of the oils were determined, and the physicochemical properties of the oils, including free radical-scavenging activity, α-amylase and α-glucosidase inhibition, thermal and rheological properties were evaluated. The unsaturated fatty acids in the SE oils were higher than SC and SPE oils due to the higher percentage of olefinic, allylic methylene and allylic methine protons in the SE oils. The SPE oils also displayed the highest DPPH and ABTS+ radical scavenging activity at the tested concentrations. However, the SE oils showed stronger inhibitory effects on α-amylase and α-glucosidase enzymes under in vitro conditions when compared with the other oil samples. The three oils had similar melting and crystalline point due to similar contents of fatty acids (FAs). The SC oils had a lower Ea than the others.

Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties.

Juice was pressed from black currants without enzyme treatment (NEB=Non-Enzymatic Berry) followed by re-pressing of the residue with enzymes (EPR=Enzymatic Press Residue) and the results were compared to the conventional enzyme-aided berry pressing (EB=Enzymatic Berry). EPR-juice had 9- and 5-fold higher contents of phenolic compounds compared with the NEB- and EB-juices, respectively. Effect of the low content and stability of phenolics was noticed as loss of the visual color in the NEB-juice during storage. The decrease in monomeric anthocyanins and the increase in phenolic acids were most severe in the NEB-juice, whereas the most significant decline in hydroxycinnamic acid derivatives occurred in the enzyme-treated juices. Storage in light induced less change in the phenolic composition in EPR-juice than in the two other juices. The study gave new knowledge on changes in individual metabolites, in sensory properties and in the shelf life of berry juices.