Free Moisture Research Articles

Research on the characteristics of model meat systems with emulsion gels including different legume flours

In this study, it was aimed to decrease the animal fat content of the meat products without changing the quality of the products. To this end, emulsion gels prepared with sunflower oil and legume (pea, lentil, bean and chickpea) flours were utilized in place of 50% and 75% animal fat in the model meat system. The moisture (%) of the control was 71.28, but in the treatments the values were between 72.84 and 74.27. The protein amounts of the samples containing emulsion gels were in the range of 69.30-72.28 g /100 g dw, whilst the amount of control was 65.63 g /100 g dw. According to these results the moisture and protein amounts of the samples containing emulsion gels were similar to each other (p>0.05), but higher than the control (p<0.05). The fat content lowered in the experimental samples as expected (p<0.05). The pH values of the samples were 6.27-6.41 and similar to control in most of the samples (p>0.05). No significant difference was determined among the color (L * and b *) values and the water holding capacity (WHC) of the samples. The texture values (hardness, binding, flexibility, chewiness) of the products were similar to the control (p>0.05). NMR studies showed that there were differences in T2 relaxation times which is related to free moisture in the product (p<0.05). Morphological images of the treatments were observed by Scanning Electron Microscope (SEM). In general, substitution of animal fat with emulsion gels prepared with vegetable oil and legume flours at these amounts improved the nutritional properties of the products by increasing the protein amount and decreasing the fat content. Moreover, no undesirable effect was observed in the products such as water and oil leakage.

High frequency of fraud in honey without sanitary inspection illegally sold in São Paulo State

The aim of this study was to analyze honey from São Paulo State according to its physical and chemical properties. Determination of free acidity, moisture, hydroxymethylfurfural, Lund test, diastase test, and Fiehe reaction were performed in 73 samples (32 illegal honey, without sanitary inspection, and 41 legal honey, with sanitary inspection). An ANOVA test was applied to evaluate differences in the samples. Three samples had humidity greater than 20%, and one sample had a positive profile in the qualitative analysis of HMF (Fiehe) and quantitative analysis above 60 mg/kg. A total of 21 (65%) illegal honeys had at least one parameter outside the legislation. The irregularities presented were in the acidity, followed by the increase of HMF, negative Lund, high acidity, and high moisture. Significant differences were observed when comparing illegal and legal honey for acidity and hydroxymethylfurfural analysis (p < 0.05). The Fiehe test was positive in 2.44% of legal honeys and 64.52% of illegal honeys. No legal honey was negative for the Lund test, and 22.58% of illegal honeys had a negative profile. The results showed that illegal honey is not suitable for consumption, being outside the standard of identity and quality determined by the Codex Alimentarius Commission and the legislation.

Analysis of Elements and Physicochemical and Microbial Properties of Iranian Honeys.

Honey is one of the most valuable food products, which, in addition to its nutritional value, also has therapeutic properties. In our study, the physicochemical (Brix, viscosity, free acid content, pH, moisture, diastase activity, 5-hydroxymethylfurfural (HMF), proline content, sugars content, and reducing sugars content) and microbial (mold and yeast content) characteristics and 15 element contents (As, Cd, K, Al, Pb, Hg, Ba, Ni, Na, Ca, Mg, Fe, Mn, Zn, and Se) of the samples were evaluated. Among the essential elements, the maximum mean was related to K (630 ± 50.8mg/kg), and the minimum mean was related to Se that was lower than the limit of detection. Also, among all toxic elements, the maximum mean was related to Ni (234 ± 54.7µg/kg), and the minimum mean was related to Hg that was lower than the limit of detection. Furthermore, the mean of free acidity, pH, °Brix, moisture, diastase content, HMF, and proline content was 35.4 ± 1.27meq/kg, 4.61 ± 0.21, 82.2 ± 3.08, 16.3 ± 0.33%, 9.10 ± 1.14 DN, 21.1 ± 2.65mg/kg, and 482 ± 18.1mg/kg, respectively. Also, the mean percentage of fructose, glucose, and sucrose was 32.4 ± 1.07% (27.5-40.0%), 27.2 ± 0.85% (23.5-31.7%), and 2.28 ± 0.70% (0.72-4.11%), respectively. Finally, the mean of mold and yeast in all samples was 14.2 ± 0.37CFU/g. Also, the principal component analysis and heat map allowed us to determine a more accurate distinction between the physicochemical characteristics of bee honey. The results of our findings showed that in most cases, the results obtained were within the standard range, which indicates the good quality of Iranian honeys.

Determination of Shelf Life of Instant Melon (Citrulluscolocynthis) Soup Powder for Working-Class Mothers in Lagos, Nigeria

The study developed and determined instant melon (Citrulluscolocynthis) soup powder’s shelf life for working-class mothers in Lagos, Nigeria. The study adopted research and development design. The population for the study was 2,077. The sample size for the study was 341. This consisted of three groups made up of 25 lecturers, 192 mothers working in banks and 124 mothers working. Seven sets of instruments were used for data collection. Data was analyzed using mean and standard deviation for the research questions. Findings of the study indicated that the shelf life determinants included free fatty acid (FFA), moisture content and total viable count measured over a period of 22 weeks. From the analysis, FFA content slightly appreciated over the weeks; from 0.60 at the start to 0.7 5 at 4weeks; 0.86 at 8weeks; 0.95 at 12 weeks; 1.70 at 16 weeks and 4.06 at 22 weeks. The analysis showed that the moisture content of the developed melon soup powder slightly decreased over the weeks; from 9.41 at the start to 9.30 at 4 weeks; 9.00 at 8 weeks; 8.82 at 12 weeks; 8.60 at 16 weeks and 8.30 at 22 weeks. The total viable count (TVC) of the developed melon soup powder increased over the weeks. At the start of the experiment, the TVC of the developed melon soup powder was 8; TVC increased to 10 at 4 weeks; 14 at 8 weeks; 15 at 12 weeks; 18 at 16 weeks and 29 at 22 weeks.

ВЛИЯНИЕ НЕТРАДИЦИОННЫХ РАСТИТЕЛЬНЫХ КОМПОНЕНТОВ НА ХРАНИМОСПОСОБНОСТЬ ЖАРЕНЫХ КОЛБАСНЫХ ИЗДЕЛИЙ

The article presents the results of studying the possibility of combined use of chickpea extrudate and herbal substances in the recipe for fried sausage: dried lovage and fennel seeds to obtain the preservation and organoleptic qualities of meat products. The prototype for the samples designed was the generally accepted fried sausage "Ukraiskaya" production technology. As part of the work, the obtaining technology was developed and optimal dose of the studied herbal ingredients was determined, which allowed to obtain high organoleptic indicators. The prototypes had a spicy taste, brown color on the cut, elastic consistency, pleasant aroma typical of this type of product. The positive effect of the studied herbal supplements on the dynamics of changes in indicators: total number of mesophilic aerobic and facultative anaerobic microorganisms, acid number of fat and oxidative stability of fat was established. Storing the samples for 15 days at a temperature of (4 ± 2) ° C and relative humidity (75 ± 5)%, revealed that these indicators were within the norm for this type of meat products. Finished product yeild of sample №1 exceeded this indicator in the control sample by 7%, and in the case of samples №2 and №3 – by 6% (78% and 77%, respectively), which can be interpret by the protein-carbohydrate complexes formation when chickpea extrudate is added to the product, reducing the amount of free moisture in the meat system. The developed recipes of fried sausages make it possible to fortify and diversify the diet of consumers. There are no analogues in the modern sausage market, which is an integral advantage in the product sale.

Experimental investigation, numerical simulation and RSM modelling of the freezing and thawing of Mozzarella cheese

Freezing can be used to preserve functionality of Mozzarella cheese allowing export to distant markets but limited tools are available for prediction of freezing and thawing times as a function of composition and processing variables. Freezing and thawing processes were experimentally and numerically assessed for six Mozzarella samples, differing significantly in block size and composition. Numerical simulations using an enthalpy method were developed to build a validated and robust model for solving heat and mass transfer equations. A decrease in salt (NaCl) content from 1.34 % w/w to 0.07 % significantly altered the temperature of phase change from ∼–4.5 °C to –3 °C. Simulations showed minimal impact of salt migration on the salt in free moisture content deeper than ∼1–2 centimeters from the surface during freezing, with a slight increase of 8–10 % salt in free moisture at the block center. A response surface methodology (RSM) model was fit to the simulated data providing a useful tool for predicting freezing and thawing times for block sizes and a wider range of operating conditions enabling future process optimization. The RSM model indicated that increased salt content increased freezing time but decreased thawing time.

Utilization of Coconut Shells Activated Charcoal in Making Solid Soap from Used Cooking Oil

Research on the utilization of coconut shell activated charcoal in making solid soap from used cooking oil by adding variations in the concentration of coconut shell activated charcoal by 3%, 5%, 10% and without purification. So, several parameters can be determined to test the quality of used cooking oil, namely PV, free fatty acid (FFA), color, moisture content, and odor based on SNI 3741: 2013. The parameter value of used cooking oil without purification on PV is 15,1607 mekO2/ kg. FFA, which is 0.8244 mgKOH / g. Water content is 0.1321% b / b. Smell that is not normal. The resulting color is 10.28 red / 87.00 yellow. Value The parameters of the quality of cooking oil produced from the treatment process after the addition of a variation of coconut shell activated charcoal by 10% can reduce the PV of 5.5247 mecO2/kg. FFA which is 0.2817 mgKOH / g. Water content is 0.0798% b / b. The smell becomes normal. The resulting color is 3.40 red / 35.00 yellow. It can be concluded that the concentration of the addition of coconut shell activated charcoal, which is optimal in the processing process, is by adding coconut shell activated charcoal by 10% in used cooking oil to meet the cooking oil quality standards according to SNI 3741: 2013. Solid soap-free fatty acids were not detected in the study of making solid soap from purified cooking oil. The soap solution was pink when the testing process was titrated with KOH solution 0.1 N. This is presumably because the fatty acids in used cooking oil have reacted all with NaOH so that the free fatty acids cannot be measured.

The investigation of surface free energy components and moisture sensitivity damage of asphalt mixes modified with carbon black using the sessile drop method

Asphalt pavement is vulnerable to moisture damage when water infiltrates the asphalt-aggregate interface and weakens their bond. To prevent this problem, researchers have explored the use of additives to increase resistance against moisture damage. The moisture sensitivity of asphalt mixtures can be assessed by measuring their basic properties related to the mechanism of moisture damage. One effective approach to this is using the surface free energy method, which calculates bond energies between different materials’ surfaces and identifies the most appropriate combination of asphalt and aggregate. High cohesion or adhesion bonding is crucial for the proper performance of asphalt mixtures, such as moisture damage resistance. This study aimed to investigate the effect of carbon black additive on moisture damage resistance using surface free energy methods, comparing results with the Tensile Strength Ratio (TSR) test. Modified asphalts containing 4, 8, 12, and 16% carbon black were tested, with natural base asphalt as a control sample. The study used surface free energy theory to determine moisture sensitivity parameters of asphalt mixtures by obtaining surface free energy components of the raw materials and testing the ratio of tensile strength. Results showed that adding 8% carbon black to the asphalt mixture improved moisture sensitivity, and increasing additive content up to 16% reduced it but still provided better results than samples made with pure asphalt. The study concluded that the surface free energy method can determine the suitable combination of asphalt and aggregate materials for resistance against moisture damage.

Comparative Studies of selected browses of South-Southern part of Nigeria with particular reference to their proximate and some anti-nutritional constituents in different locations

The study was carried out to determine the influence of locations on the proximate chemical composition and some anti- nutritional components of some samples of browse plant leaves. Five samples each of the leaves of commonly utilized browse plants were sourced from each study location, these were; Gmelina arborea, Daniella oliveri, Sarcophalus, latifolia, Vitex doniana and Ficus thoningii. These were harvested from Obubra in Cross River State and Idoro in Akwa Ibom State, Nigeria and used for the study. Generally, few variability was recorded in both locations with values of percentages crude protein (CP) (17.50 to 26.25), crude fibre (26.15 to 45.30), Ash (5.15 to 14.90), ether extract (1.99 to 13.60), nitrogen free extract (7.20 to 41.51) and moisture content (26.29-73.20) which appeared to be relatively higher in samples from Akwa Ibom. The concentration of anti-nutritional factors were generally also low in both location. Phytate 0.21 to 4.03, oxalate 0.35 to 13.30, saponins 0.002 to 3.60, tannin content ranged from 0.35 to 5.10 and alkaloids 0.001 to 2.38. The results showed that the browse plants studied have good levels of nutrients, low and safe levels of anti-nutritional factors. Based on these results, it is therefore recommended that, the browse plants may be actively used in the feeding of livestock in the two locations where it is even seem to be luxuriant and available during the dry season.

Export-oriented system of wheat grain clustering according to its intended purpose

The article analyzes the world market for the production and consumption of wheat grain in 2020– 2021. The creation of a new commodity nomenclature of grain, focused on the export strategy for the production and storage of wheat, is substantiated. It is proposed to determine this nomenclature taking into account 16 Critical Quality Indicators, reflecting the factors affecting the storage stability and functional predisposition of grain. In order to develop a clustering methodology, 12 samples of wheat grain, representing the entire range of grain quality characteristics, were selected and evaluated in two main target categories: “storage ability” and “manufacturability”. The derivatography method was used to study the moisture content of the grain, which is the most important physical and chemical property for the indicated target varieties and their application. It is shown that the following three types of moisture are present in the grain: 1 — poorly adsorbed, free moisture, 2 — strongly adsorbed moisture, bound moisture, 3 — intramolecular moisture. Notably, intramolecular moisture is contained in a fairly significant amount. It is proposed to form the suitability of grain for long-term storage by reducing the proportion of intramolecular moisture to values below the critical ones using a special technological operation of conditioning.

Identification, pathogenicity and control of powdery mildew caused by Erysiphe elevata on Eucalyptus pellita in Sumatra, Indonesia

AbstractPowdery mildews are biotrophic ascomycetes that do not typically kill their hosts, but instead interfere with normal plant growth. In Indonesia, white powdery spots were observed forming on the upper part of fully developed leaves of Eucalyptus pellita planted in sand beds of a clonal nursery. Thus, this study aimed to identify the causal agent of eucalypt powdery mildew in Indonesia as well as to develop control strategies to better manage the disease. Pathogen identification was based on morphology, molecular characterization of DNA sequencing the ITS region and pathogenicity test. In addition, considering that some powdery mildews are inhibited by free moisture on leaves, efficacy of foliar watering was tested for disease control. Phylogenetic analyses showed that isolates collected from infected eucalypt plants grouped together with other sequences of the Erysiphe elevata clade with bootstrap support of 99%; a similar result was also confirmed by morphological observations. Pathogenicity of powdery mildew on eucalypt plants was confirmed through artificial inoculation, thus fulfilling the Koch's postulates. For disease control, foliar watering reduced the incidence of powdery mildew on mother plants. The reduction of the disease incidence began to be more evident at 2 weeks after trial establishment, and in the fourth week, the incidence was below 10% in all three treatments, while the control was above 20%. Therefore, we concluded that E. elevata is the causal agent of powdery mildew in Indonesia and that one application of foliar watering per week was enough to minimize the disease impact in the nursery.

Evaluation of osmodehydration and vacuum-assisted osmodehydration as pre-treatments during fruit drying process: The effect on drying rates, effective water diffusion and changes in product quality

This work evaluates the effect of applying osmodehydration (OD40 at atmospheric pressure) and pulsed-vacuum osmodehydration (ODVP40, at 498 mmHg) as pre-treatments before apple (cv. Granny Smith) drying. The pre-treatments were evaluated in terms of time-dependent free moisture content (MK), drying rates (DR), effective water diffusion (D), product shrinkage and color changes. The ODVP40 pre-treated samples (40 °Brix grape juice at 40 °C) had a higher total soluble solids content (p < 0.05) and lower moisture content (p < 0.05). Drying experiments were performed at three temperatures (50, 60, and 70 °C) and 3.5 m/s air-flow. Page model best fitted the MK (R2 >0.996) and DR (R2 >0.827). A response surface model was used to estimate the Page model parameters as a function of the initial sample's temperature (T) and total soluble solids concentration (SSo). D values (considering product shrinkage) were computed as 3.56–5.48 × 10−10 m2/s, 6.86–14.35 × 10−10 m2/s, 30.70–72.81×10–10 m2/s for fresh, OD40 and ODVP40 apple, respectively.

Optimization of oil extraction from Carica papaya seedoil: A case of response surface methodology

The primary goal of this research is to determine the optimum value oil and to determine the effects of operational parameters on the physiochemical properties of the Carica papaya seed oil, such as Mean Molecular mass, viscosity, API, Acid value, Free Fatty Acid (%FFA), Peroxide value, Saponification value, Iodine value, moisture content, Specific gravity, Cetane number and Higher Heating value (HHV). Respond Surface Methodology (RSM) was used for regression analysis, ANOVA and to also predict the optimal value for the Carica papaya seed oil extracted. The model was created to be significant, according to the results, and a quadratic polynomial was achieved for forecasting the extraction procedure. The highest yield obtained was 23.67% (w/w) at the sample weight (55 g) the physicochemical properties of the extracted papaya seed oil, provided papaya seed oil with obviously reddish brown color, density 955kg/m3, specific gravity 0.9235, moisture content 0.004092% acid value 27.974 mg KOH/g, % FFA 13.99, saponification value 140.25 mg KOH/g oil, iodine value 93.70, peroxide value 56.00 meq O2/kg oil, viscosity 622.1 MPa.S at 29.6oC, Cetane number 82.88, diesel value 101.22, Higher Heating value, (HHV) 29.62325MJ/kg, Mean Molecular Mass 399.3, API 21.72, aniline point 466.03. The Carica papaya seed is rich in oil and gave a high quantity of oil, using Respond Surface Method it yielded 23.67% (w/w) archived at the following optimized conditions, sample weight (55 g), extraction time (50 min), and solvent volume of 250 ml, the values for coefficient of determination (R2) for RSM 0.9835, respectively. The research concluded that papaya seed oil is rich in oil which can be applied as a major feedstock in industries.

Antimalarial Activity of Extracts and Partially Purified Fractions of Alstonia boonei De Wild

Alstonia boonei De wild is famed for several bioactive properties; this study measures its in vivo antimalarial potentials as well as phytochemical, nutritional and antioxidant properties. Variants of its stem bark extract were screened for phytochemical, nutritional and antioxidant properties using established procedures. In vivo antimalarial properties of extracts and fractions were determined against Plasmodium berghei NK65 infection in mice using chemo-suppressive, prophylactic, curative and mean survival time (MST) bioassays. Alkaloids, saponins, cardiac glycosides, tannins, flavonoids and phenolics were present in almost all extracts. The plant contained nitrogen free extract (NFE), crude fat, crude protein, moisture, crude ash and crude fibre in reasonable amounts. Extracts demonstrated antioxidant activity against DPPH and ferrous ion radicals. The aqueous and ethanol extracts were more active, decreased parasitaemia and increased MST relative to infected untreated control in the chemo-suppressive and prophylactic bioassays. Solvent-solvent partitioning of the hydro-ethanol extract yielded petroleum ether, dichloromethane-DCM, basified-DCM (BDCM), acidified-DCM (ADCM) and aqueous fractions. BDCM had the highest suppressive activity (70.91% suppression; MST: 16.50 ± 1.19), while the crude extract had the highest prophylactic (64.51% suppression; MST: 16.00 ± 1.22) and curative activities (69.80% suppression; MST: 16.80 ± 0.58). Alstonia boonei De wild possesses antimalarial properties likely associated with its phyto-nutritional composition.

Reduced degradation of the cell wall polysaccharides maintains higher tissue integrity of papaya (Carica papaya L.) during chilling storage

Papaya (Carica papaya L.) fruit are vulnerable to chilling injury (CI), and the symptoms of CI develop more intensively when the fruit are stored at 6 ℃ rather than 1 ℃. This is considered to be abnormal CI behavior of papaya fruit, a phenomenon that is unclear but thought to be related to cell wall metabolism. Thus, this study examined the relationship between the development of CI and alterations of the cell wall metabolism in papaya fruit stored at 1 ºC and 6 ℃. The 1 ℃-storage maintained the integrity of the papaya exocarp and alleviated the development of CI and the loss of free moisture. Ultrastructural observations demonstrated that the middle lamellae were denser in papaya fruit stored at 1 ℃ than those in 6 ℃-storage, which alleviated the disintegration of cell wall at 1 ℃-storage. Compared with 6 ℃-storage, 1 ℃-storage inhibited the degradation of Na2CO3-soluble pectin, CDTA-soluble pectin, and cellulose. The 1 ℃-storage also delayed the solubilization of water-soluble pectin and the transformation of 24% KOH-soluble fraction to the 4% KOH-soluble fraction. Lower activities of cell wall-modifying enzymes, including pectin methylesterase, polygalacturonase, pectate lyase, β-galactosidase, xyloglucan endotransglycosylase, and cellulase, were observed in papaya fruit stored at 1 ℃. These results suggest that alleviating the degradation of cell wall polysaccharides maintains higher tissue integrity in papaya fruit during chilling storage.

Sunflower Oil Winterization Using the Cellulose-Based Filtration Aid-Investigation of Oil Quality during Industrial Filtration Probe.

Waxes, phospholipids, free fatty acids, peroxides, aldehydes, soap, trace metals and moisture present in crude sunflower oil have a negative effect on the oil quality and are, therefore, removed during the refining process. Waxes crystallizing at low temperatures are removed during winterization by cooling and filtration. Waxes have poor filtration characteristics and an industrial filtration process must be enhanced by the use of filtration aids, which improve filter cake structure and properties, and consequently prolong the filtration cycle. Today, traditional filtration aids (diatomite, perlite, etc.) being used in the industry are frequently replaced by cellulose-based aids. The aim of this study is to examine the effect of oil filtration assisted by two cellulose-based filtration aids on the chemical parameters (wax, moisture, phospholipids, soaps, and fatty acids), oil transparency, carotenoids, and Fe and Cu content of sunflower oil obtained in an industrial horizontal pressure leaf filter. In order to investigate the mentioned parameters, the following techniques were used: gravimetric (waxes and moisture content), spectrophotometric (phospholipids and carotenoid content and oil transparency), volumetric (soaps and free fatty acids content) as well as inductively coupled plasma mass spectrometry (ICP-MS) for Fe and Cu content. An artificial neural network model (ANN) was employed for the prediction of removal efficiency based on the chemical quality, oil transparency, Fe and Cu content in oils before filtration, as well as filtration aid quantity and filtration time. Cellulose-based filtration aids had multiple beneficial effects; on average, 99.20% of waxes, 74.88% of phospholipids, 100% of soap, 7.99% of carotenoids, 16.39% of Fe and 18.33% of Cu were removed.

Quality improvement of Indonesia traditional snack “Gandos” through the substitution of grated coconut on sensory, chemical characteristics, and TPC value

Gandos or pancong is a traditional snack, a type of semi-wet cake that is easily damaged and have a short shelf life. The quality of gandos is easily decreased because this snack is made from grated coconut which easily meets lipid oxidation. Quality improvement of gandos is needed to increase the selling value. The purpose of this study is to improve the quality of gandos by evaluating the sensory, chemical, and microbiological characteristics. The experimental design used was a one-factor Completely Randomized Design with three different treatments of coconut, namely F1 (coconut flour), F2 (pasteurized grated coconut), and F3 (boiled grated coconut). The tests carried out were sensory characteristics (appearance, aroma, flavor, texture, & overall), chemical characteristic (free fatty acid, moisture content, and ash content), and microbiological characteristic (total plate count). The hedonic test result showed that gandos with pasteurized grated coconut have the highest acceptance. This gandos has 36.601% of moisture content, 2.473% of ash content, 0.537% of FFA, and 4,4 x 103 CFU of TPC value. Gandos with pasteurized grated coconut has lower moisture content compared to the control. Based on the TPC test, gandos were not safe to consume in the 24th hour.

Ecohydrological niche segregation among desert shrubs in a gypsum-calcareous formation, north-western Iran

ABSTRACT Background Xerophilic subshrubs exhibit multiple functional types and frequently show hydrological niche segregation. In the poorly studied Irano-Turanian gypsum deserts, knowledge of the ecohydrological strategies of different plant species is essential to understand community complexity in these vulnerable ecosystems. Aim We studied the ecohydrological strategies of five co-existing subshrub members of Caryophyllales, ascertaining if their rooting architecture, gypsum affinity or photosynthetic pathway determined their water uptake, and if gypsum crystallisation water could be a relevant water source for plants in different seasons. Methods We conducted soil and xylem sampling for isotope analyses in spring and summer and extracted water by cryogenic vacuum distillation. Oxygen and hydrogen isotope compositions were determined and compared with visual representation and Bayesian Mixing Models to determine species ecohydrological strategies. Results Species – season interactions were related to differences in xylem sap isotopic composition. Three basic strategies relying on contrasting the use of free topsoil moisture and deep soil water could be detected and were in part explained by rooting architecture. Plant gypsum affinity and photosynthetic pathways did not have a significant effect on the water sources used by the plants. Conclusions Ecohydrological niche segregation was explained partly by rooting architecture and species-specific traits. Gypsum crystallisation water was not used in summer by the studied species.

Effects of Steam and Water Blanching on Drying Characteristics, Water Distribution, Microstructure, and Bioactive Components of Gastrodia Elata.

In the current work, the effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of Gastrodia elata (G. elata) were explored. Results showed that the degree of steaming and blanching was related to the core temperature of G. elata. The steaming and blanching pretreatment increased the drying time of the samples by more than 50%. The low-field nuclear magnetic resonance (LF-NMR) of treated samples showed that the relaxation time corresponded to water molecule states (bound, immobilized, and free) and G. elata became shorter, which indicated a reduction in free moisture and increased resistance of water diffusion in the solid structure during drying. Hydrolysis of polysaccharides and gelatinization of starch granules was observed in the microstructure of treated samples, which was consistent with changes in water status and drying rates. Steaming and blanching increased gastrodin and crude polysaccharide contents and decreased p-hydroxybenzyl alcohol content. These findings will contribute to a better understanding of the effect of steaming and blanching on the drying behavior and quality attributes of G. elata.

Mechanism of off-color formation in potato chips fried in oil systems containing ascorbic acid as a stabilizer

The use of alternative, green antioxidant (AOX) systems is demanded by consumers. Natural AOX systems pose significant challenges. For example, in frying applications, these AOX can negatively alter potato chip color, one of the most important traits in consumer selection. We evaluated the role of natural AOX systems containing ascorbic acid, tocopherols, and other antioxidants in amino acid-related undesirable color formation in fried potato chips. Results indicated that both oil phase AOX and potato factors are critical to generation of off-color formation in fried potato chips through Maillard type reactions. Ascorbic acid solubilization in oil and migration to the chip surface play key roles in observed off-color formation. However, multiple complex reactions may be responsible for color development, which may involve food matrix components. Contributions of AOX other than ascorbic acid appear minimal. Nevertheless, some browning can occur regardless of the presence of ascorbic acid. Color formation through glutamine occurred in the absence of ascorbic acid, but its presence greatly exacerbates color generation, while color generation via asparagine is barely modulated by ascorbic acid. AOX and free amino acid concentrations, temperature, and moisture are critical factors for controlling undesirable color formation during frying with natural oil AOX systems.