Thermal Sterilization Research Articles

Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking

The occurrence of the cooked off-flavor during the thermal sterilization of green tea beverages negatively impacts their quality. This study aimed to identify the key cooked off-flavor compounds by molecular sensory science. The increase of 12 compounds, including malty (e.g., 3-methylbutanal), floral (e.g., linalool), sweet (e.g., methional), and smoky (2-methoxy-4-vinylphenol) compounds, contributed to the development of the cooked off-flavor. Additionally, the loss of five aroma compounds—dimethyl sulfide, (E)-β-ionone, 2-methylbutanal, 1-penten-3-one, and (E,Z)-2,6-nonadienal—also caused the emergence this undesirable flavor. One potential solution to reduce the cooked off-flavor was the baking of tea raw materials. While baking did not significantly reduce the concentration of off-flavor compounds, it led to an increase in eight roasty aroma compounds, such as pyrazines and pyrroles, which helped partially mask the cooked off-flavor in green tea beverages.

Unraveling the mechanism of alleviating the textural deterioration of thermally sterilized cooked noodles: Effect of gluten content and quality

Thermal sterilization is valuable for creating shelf-stable instant wet cooked noodles; however, it often leads to a poor texture. In this study, seven different reconstituted wheat flours were used to evaluate the impact of gluten content and quality on alleviating the textural deterioration of instant wet cooked noodles. Increasing the gluten content in wheat flour led to a higher hardness of instant wet cooked noodles, and the tensile distance significantly increased from 18.41 to 32.11 mm (p < 0.05). Conversely, as the glu/gli ratio decreased, the hardness decreased from 53.96 to 44.47 N, but the tensile distance significantly increased from 29.24 to 40.75 mm (p < 0.05). The rheological properties showed that a higher gluten content increased the elastic modulus at low strain and a lower glu/gli ratio reduced the deformation ratio at high strain. Size-exclusion high-performance liquid chromatography analysis revealed that less sodium dodecyl sulfate (SDS)-extractable glutenin was retained in the noodles with a high gluten content and more SDS-extractable gliadin was preserved at a low glu/gli ratio. The confocal laser scanning microscopy results showed that a high gluten content induced a compact network and a low glu/gli ratio in wheat flour resulted in a continuous network.

Dual purpose of superheated steam treatment: Inactivating surface pathogens of pork belly and replacing blanching

Superheated steam (SHS) treatment is increasingly recognised as an emerging thermal sterilisation technology in food processing because of its high energy efficiency, time-saving benefits and minimal quality loss in raw materials. The aim of this study was to examine the efficacy of SHS treatment as a high-temperature pre-treatment approach for eliminating foodborne pathogens on the surface of pork belly and to determine its impact on nutritional quality. The SHS treatment at 180 °C and 25 kg h−1 for 50 s achieved sterilisation rates of 98.15% ± 1.70%, 96.59% ± 1.40% and 91.30% ± 2.14% for Salmonella typhimurium, Listeria monocytogenes and Staphylococcus aureus, respectively, which were three times higher than those achieved by microwave (MIC) sterilisation (700 W, 20 s). Furthermore, SHS-treated pork belly exhibited the highest moisture content and lowest cooking loss, with no significant changes in pressing loss and pH values. Compared with samples treated with MIC and blanching (99 °C ± 1 °C, 2 min), those treated with SHS showed significantly lower TBARS value and protein carbonyl content, with an increasing trend in L∗ values. Meanwhile, SHS treatment not only preserved the tenderness of the pork belly to the greatest extent but also yielded the highest sensory score of 7.81 out of 9. These findings indicate the potential of SHS treatment in producing premium-quality pasteurised pork belly.

Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: Effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties

Soybean flour has received increasing attention because of its unique nutritional properties. However, potential allergies to soy protein limit its application. This study aims to investigate the impact of various concentrations of γ-aminobutyric acid (GABA) on the secondary structure, foaming properties, and antigenicity of soybean protein obtained from soybean flour under thermal sterilisation. GABA increased the content of α-helix, reduced β-turn and random coil in soybean protein. The results indicated that after heating treatment, the concentration of GABA significantly affects the spatial conformation of soybean protein isolates (SPI). When the concentration of GABA was 0.40% (w/v), the particle size, zeta potential, and surface hydrophobicity of the SPI were the lowest, whereas the disulfide bond content was the highest. Multi-spectral technologies indicated that adding 0.40% GABA could assemble the system in a relatively stable manner. Moreover, the rigid structure of the protein was destroyed. This structural change significantly reduced the foaming and allergy of the protein. Adding 0.40% GABA could reduce the β-conglycinin antigen concentration from 24.26 mg/mL to 4.43 mg/mL. This study provides new insights into the production of new low-allergenic soybean flour. Additionally, it offers an assurance for the safe consumption of soybeans by individuals with allergies.

Hyaluronan size and concentration: Effect on key biophysical and biochemical features

The effect of hyaluronan (HA) molecular weight (MW) and concentration (c) on key features of HA-formulations was systematically studied, in vitro, exploring the widest range/number of MW/c to date. Nine pharmaceutical-grade HA-samples (60–2500 kDa) were hydrodynamically characterized using Size-Exclusion-Chromatography-Triple-Detector-Array (SEC-TDA) also providing conformational data.HAs aqueous solutions (thirteen concentrations in the range 0.1–32 g/L) were tested for dynamic viscosity (η). η dependence on MW/c was analyzed providing mathematical correlations not only for the specific-zero-shear-viscosity, but also for the critical-shear-rate and the shear-thinning-extent. Besides confirming the dilute- and semi-dilute- c-regimes for the HAs, a third concentrated regime was evidenced for the 220–2500 kDa samples. Data on how MW affects the dependence of viscosity parameters on c and vice-versa were provided.The 60–90 kDa HAs proved stable to thermal sterilization and enzymatically catalyzed hydrolysis, while the 220–2500 kDa samples depolymerized to an extent depending, beyond concentration, on MW.HA size did not significantly affect fibroblasts behavior: under the conditions here tested, the HAs similarly sustained human-dermal-fibroblasts growth and wound-healing also showing comparable effect on collagen-I, elastin and hyaluronan-synthase-1 expression. Overall, results valuably contribute to the understanding of the HA MW/c impact on the rheological, stability and biochemical features of the final formulations also providing mathematical correlations allowing for their optimization towards specific performance.

Pioneering high barrier packaging for pressure assisted thermal sterilization of low-acid food products

Pressure-assisted thermal sterilization (PATS) utilizes flexible packaging with low oxygen and water vapor transmission rates (OTRs, WVTRs). In this study, pouches made from metal oxide (MO)-coated (A–D) and ethylene vinyl alcohol (EVOH)-containing (E, F) multilayer films were filled with water and mashed potatoes (MP), preheated at 98 ± 0.5 °C for 10 min, and processed using a pilot-scale high-pressure processing machine (HPP) at 600 ± 5 MPa for 300 s. The initial vessel temperature and the fluid medium were 90 °C, and during processing, the temperature of the fluid medium increased to approximately 120 °C. After processing, the water-filled pouches were emptied, refilled with a novel oxygen indicator, and stored at 40 ± 0.2 °C for 80 days. The MP-filled pouches were stored at 49 ± 1 °C for 60 days. MO-coated film D contained fewer defects, had ultra-low OTRs and WVTRs, showed insignificant (p > 0.05) moisture absorption and changes in crystallinity after PATS processing, and exhibited minimal color change in both the oxygen indicator and the packaged MP during the 60 days of storage. The ultra-high barrier of film D could be attributed to the presence of multiple AlOx-coated PET layers that successfully prevented oxygen ingress, even after exposure to high temperature and pressure conditions during PATS processing. Among the EVOH-based structures, the Film F showed a 22.3 % lower OTR than Film E (p < 0.05), due to a 16.7 % greater EVOH-layer thickness, despite having a lower overall thickness than Film E. Overall, this study can assist packaging manufacturers in designing and developing high-barrier flexible packaging suitable for in-package, shelf-stable food products.

Enhancing bioethanol yield from food waste: Integrating decontamination strategies and enzyme dosage optimization for sustainable biofuel production

Amidst the global surge in energy demand, the public’s focus has shifted from fossil fuels to more sustainable and eco-friendly fuels like bioethanol. Thus, the prospect of producing bioethanol from food waste (FW) is gaining traction, offering a sustainable solution to both waste management and energy needs. However, increasing bioethanol yields during food waste fermentation requires an approach that addresses the variability of these heterogeneous feedstocks in terms of chemical composition, microbial contamination, enzyme dosage requirements, and high moisture content. Hence, this study evaluated thermal and chemical decontamination strategies for pre- and post-consumer food waste and minimised the exogenous enzyme dosage by applying an engineered, amylase-producing strain (Saccharomyces cerevisiae ERT12). Results show that thermal sterilisation at an elevated liquefaction temperature significantly improved ethanol yields (from pre-and post-consumer food waste) more than chemical decontamination methods. Also, key findings show that applying the amylase-secreting yeast reduced enzyme dosages by up to 33 %. During fed-batch fermentation with strain ER T12, the highest possible solids loading increased the final ethanol concentrations by 96 % (for pre-consumer FW) and 85 % (for post-consumer FW) compared to batch fermentation. Also, the pre-consumer to post-consumer FW fed-batch fermentation maintained acceptable volumetric production rates of 2.35 to 1.57 g/l.h and yielded 87.6 to 61.2 % of the theoretical maximum. Although the maximum solids loadings, ethanol titres and yields achievable in food waste fermentations were still limited by the inherent moisture contents of the feed, they demonstrated performances that may be appropriate for industrial implementation, considering the negative feedstock costs.

Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect

The thermal sterilization process of protein beverages inevitably leads to the formation of insoluble thermal aggregates, greatly reducing the texture and taste of protein beverages. In this study, homogenized egg white (HEW) was obtained by ultrahigh-high-pressure (UHP) homogenization pretreatment of egg white (EW), and then a special egg white fluid gel (EWFG) was prepared by water bath heating. The results showed that the optimal conditions for preparing EWFG were three cycles at 20 MPa homogenizing pressure and heating in a water bath at 72℃ for 10 min. Under these conditions, the EWFG was a milky-white homogeneous liquid with an average particle size of about 560 nm. Measurements of the physicochemical properties of HEW and EWFG showed that the UHP homogenization treatment reduced the viscosity of HEW, decreased the particle size of protein aggregates, and increased the zeta potential, which altered the interactions of proteins during the subsequent heating process and facilitated the formation of homogeneous and dispersed EWFG. EWFG showed good stability at pH 6–10 and in low-concentration saline and medium-concentration sucrose solutions. The EWFG obtained by the present treatment is more suitable for factory-scale production and has great potential for protein beverage applications.

Advantages of UHT in retaining coconut milk aroma and insights into thermal changes of aroma compounds

Coconut milk products are susceptible to bacterial damage, necessitating sterilization methods that often compromise nutrient and aroma integrity. This study investigates the effects of different thermal sterilisation methods on coconut milk aroma using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). We assessed the impact of pasteurisation (PAS, 70 °C, 25 min), high-temperature sterilisation (HTS, 121.1 °C, 15 min), and ultra-high temperature sterilisation (UHT, 130 °C, 5 s) through clustered heat maps and correlation analyses. Significant differences were observed (p < 0.05), with 37 and 52 substances detected by HS-GC-IMS and HS-SPME-GC-MS, respectively, identifying 12 key aroma compounds. UHT treatment primarily reduced 8 acids, maintaining a compositional structure and sensory profile similar to raw coconut milk. PAS and HTS treatments decreased the sensory intensity of overall coconut milk aroma, creamy, and floral notes, correlating with the presence of 2-heptanol, nonanal, 4-methylvaleric acid, and 2-tridecanone. These methods increased cooked notes, associated with 5-methyl-3-heptanone, 3-butyn-1-ol, hydroxyacetone, and acetoin. Rancidity was linked to acids such as isobutyric acid, isovaleric acid, and heptanoic acid, with high temperatures effectively reducing these compounds. Prolonged temperature changes in PAS and HTS accelerated lipid oxidative degradation and the Maillard reaction, involving free fatty acids in the formation of alcohols, aldehydes, esters, and lactones. These findings provide a theoretical basis for studying coconut milk flavour deterioration.

Impacts of thermal sterilization on volatile substances in xiongzhang tofu seasoning packets according to electronic nose and gas chromatography-mass spectrometry

Seasoning packets, which are essential for pre-cooked Xiongzhang tofu dishes, contain odor substances that are crucial for providing food aromas because of their low molecular weights, boiling points, and volatilities. Identifying these volatile substances is crucial; however, the impact of sterilization on these compounds is not well understood. Therefore, we explored the effect of thermal sterilization on the volatile substance content of Xiongzhang tofu seasoning packets. Three different sterilization treatments were investigated using sensory evaluation, electronic noses, and gas chromatography-mass spectrometry (GC-MS) combined with microbial indicators, orthogonal partial least squares discriminant analysis, the odor activity value (OAV), and differential heat maps. Heat sterilization enhanced flavor richness and preference scores, with the microbial content meeting national standards. GC-MS analysis revealed that pasteurized samples had high similarity with non-sterilized samples, whereas high-temperature/high-pressure sterilized samples showed significant differences. OAV analysis revealed dominant fruity, floral, and spicy aromas, with significant differences in the characteristic compounds among samples. The main characteristic differences among the three treatments were attributed to compounds including (methoxymethyl) ethylene oxide, 2,3-butanediol, epoxypropane, methoxyacetone, methyl thioether, and formic acid. High-temperature/high-pressure sterilization may have facilitated the release of sulfur-containing substances. This study enriches our understanding of the impacts of thermal sterilization of the volatile substance content of seasoning packets in pre-cooked dishes.

Performance analysis of a novel air filtration and sterilization PV-Trombe wall

Bioaerosols have received widespread attention since the outbreak of Coronavirus Disease 2019 owing to their harmful effect on public health. To deal with indoor bioaerosols in an energy-saving method, an air filtration and sterilization PV-Trombe wall was proposed in this study. An experiment rig concerning thermal sterilization of aerosolized Klebsiella pneumoniae was set up to test its feasibility and effectiveness at different exposure temperature and residence time. With the experimental data, an inactivation model was derived based on the first kinetic model and Arrhenius equation. Besides, a mathematic model concerning heat and mass transfer was established for simulating the system performance at different conditions. The results reveal that: (1) The survival ratio of bioaerosols was 0.848, 0.689, 0.493 and 0.257 for the exposure temperature of 45 °C, 60 °C, 73 °C and 85 °C at the residence time of 6.5 s (2) the survival ratio predicted by the inactivation model corresponded well with the experimental results and the root mean square error was 0.041. (3) The electrical and thermal efficiencies were 0.134 and 0.218 while the indoor bacterial concentration was reduced by over 60 % with bacterial quantity of filter maintained at a low level. (4) The increase of air velocity could significantly improve the purification performance.

Characterization and optimization of continuous ohmic thermal sterilization based on the development of a predictive computational toolbox

Continuous thermal processing (CTP) is a common method for sterilizing food. However, it can result in an uneven temperature distribution, which can lead to a varying degree of processing intensity. Ohmic heating (OH) can be advantageous in this regard, as it enables volumetric heating for more homogenous treatments. However, evaluating the processing intensity distribution inside the equipment for OH is challenging due to the complex interaction between electrical, mechanical and thermal phenomena. Furthermore, the comparison of OH and conventional heating treatments often lack a profound basis of comparable treatment intensity considerations. To gain a deeper mechanistic understanding of the technology, a numerical computational fluid dynamics model for the OH sterilization of a clear carrot juice from the heating region to the cooling process was developed. The model was validated with thermal and electrical measurements and showed an error rate below 2.5% in its prediction capacities. Moreover, the model was implanted for the validation of the products sterilization and compared to a conventional validation approach, reviling a 33.3% underestimation of the thermal load by conventional manners, which can lead to faulty sterilization of the food product. Additionally, the model was expanded to also be able to predict the microbial inactivation ratio of the system with an average error of 1.10±0.74%. In addition, results indicate that the numerical calculation of the F0 values and their validation with the microbial inactivation ratio have a notable potential for localization and evaluation of hotspots in OH simulations. Therefore, it can be seen as a promising step for establishing a foundation for computer-assisted optimization of CTP and targeted processing.

Insight into low methoxyl pectin enhancing thermal stability and intestinal delivery efficiency of algal oil nanoemulsions.

Algae oil has garnered widespread acclaim due as a result of its high purity of docosahexaenoic acid (DHA) and excellent safety profile. The present study aimed to develop stable nanoemulsions (NEs) systems containing DHA from algae oil through thermal sterilization by combining modified whey protein concentrate (WPC) with low methoxyl pectin (LMP), as well as to investigate the impact of LMP concentration on the thermal stability and the gastrointestinal delivery efficiency of DHA NEs. The addition of LMP enhanced the stability of the emulsion after sterilization, at the same time as improving the protective and sustained release effects of DHA in the gastrointestinal tract. Optimal effect was achieved at a LMP concentration of 1% (10 g kg-1 sample), the stability of the emulsion after centrifugation increased by 17.21 ± 5.65% compared to the group without LMP, and the loss of DHA after sterilization decreased by only 0.92 ± 0.09%. Furthermore, the addition of 1% LMP resulted in a substantial reduction in the release of fatty acids from the NEs after gastrointestinal digestion simulation, achieving the desired sustained-release effect. However, excessive addition of 2% (20 g kg-1 sample) LMP negatively impacted all aspects of the NEs system, primarily because of the occurrence of depletion effects. The construction of the LMP/WPC-NEs system is conducive to the protection of DHA in algae oil and its sustained-release in the gastrointestinal tract. The results of the present study can provide reference guidance for the application of algae oil NEs in the food field. © 2024 Society of Chemical Industry.

Effect and mechanisms of thermal sterilization methods on the in vitro phenolic bioaccessibility of rose tea with milk

Rose polyphenols, key functional components in roses, require adequate bioaccessibility for their health benefits, subject to influence by food components and processing. Investigating the impact of various thermal sterilization methods on the bioaccessibility of rose polyphenols in rose tea with milk and the underlying mechanisms, our findings indicated a significant increase in bioaccessibility following treatment at 85 °C/30 min. Conversely, 121 °C/15 min treatment decreased bioaccessibility. Examining the interaction between β-casein in milk and rose polyphenols under different sterilization conditions, SEM and particle size analysis revealed binding, with fluorescence spectroscopy indicating non-covalent bonds. Binding forces followed the order 121 °C > 85 °C > 25 °C. Notably, at 85 °C, non-covalent binding improved polyphenol bioaccessibility, while the intensified binding at 121 °C decreased it. SDS-PAGE and amino acid analysis confirmed no covalent bond. This study establishes a theoretical basis for selecting thermal sterilization temperatures for milk-flower combinations, considering polyphenol bioaccessibility.

Effect of quince seed gum (QSG) on the performance of injectable hyaluronic acid hydrogels in terms of the rheological, morphological, and mechanical aspect.

Injectable hydrogels play an important role in tissue engineering as a filling and repairing material. This study aimed to develop a new injectable hydrogel based on hyaluronic acid (HA) and quince seed gum (QSG) and investigate the effect of QSG on hydrogel performance. The amount of unreacted 1,4-Butanediol diglycidyl ether is maintained at an undetectable level for HA-QSG hydrogels. Amino acid analysis showed that the HA-QSG hydrogel had rich amino acid concentrations of leucine, arginine, and valine. After thermal sterilization, the elastic modulus of HA-QSG gels for dermal and intraarticular filler applications is 63 Pa and 92 Pa, respectively. Pore size was found below 200 μm and the dense homogeneous pore structure was observed.

Sensory and chemical characterization of chestnuts processed in different methods using instrumental analyses and the Check-all-that-apply method

Chestnuts are known for their unique sensory characteristics and nutritional value. However, the changes in their sensory attributes after processing remain unclear. This study used instrumental analysis and sensory evaluation combined with multivariate statistical analysis to investigate the effect of packaging and thermal sterilization procedures on the sensory characteristics of chestnuts. The results showed that the significant variations (p < 0.05) between the different processing methods for chestnuts were revealed via the texture analysis, headspace solid-phase microextraction gas chromatography × gas chromatography-time of flight-mass spectrometry (HS-SPME-GC×GC-TOF-MS), and check-all-that-apply (CATA) sensory evaluation. The packaging had a more significant influence on the sensory quality of the chestnuts than thermal sterilization procedures. The HS-SPME-GC×GC-TOF-MS identified 116 volatile compounds, and the partial least squares-discriminant analysis (PLS-DA) identified the 28 volatile compounds responsible for the similarities and differences among different processing methods of chestnuts. Principal component analysis (PCA) combined with texture analysis and the fingerprint of HS-SPME-GC×GC-TOF-MS, as well as the correspondence analysis (CA) analysis of CATA, could discriminate samples from different packaging of chestnuts. This study provides chestnuts processing recommendations for satisfying consumer preferences and predicting possible related quality changes.

Characterization of aroma profiles in flat peach juice post-thermal sterilization: Insights from comprehensive two-dimensional GC with time-of-flight mass spectrometry (GC×GC-TOF-MS), sensory analysis, and chemometric approaches

In this study, three thermal sterilization samples, namely pasteurization (PS), high-temperature short-time treatment (HTST) and thermal ultrasonic sterilization (TS) were employed to assess their impact on the flavor profile of flat peach juice through instrument detection and sensory analysis. Results showed significant differences in the sensory profiles among various thermal-sterilized samples, accompanied by diverse levels of reduction in volatile compounds. Totally, 175 volatile compounds were identified through the combination of GC-MS and GC×GC-TOF-MS analyses. Among these, 26 compounds were recognized as aroma-active compounds, displaying high relative odor activity values (rOAVs). Moreover, 5 sulfur-containing compounds were identified for the first time in the sterilized samples. Partial least-squares regression (PLSR) revealed a positive correlation between acetaldehyde, β-damascenone, (E)-2-octenal, and 1-octen-3-ol with off-odors and cooked attributes. This study offers crucial theoretical foundations for refining the processing technology of flat peach juice, thus facilitating the optimization of sensory attributes in juice products through the regulation of pertinent parameters.

Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation.

Texture deterioration of meat products upon high-temperature sterilization is a pressing issue in the meat industry. This study evaluated the effect of different thermal sterilization temperatures on the textural and juiciness of ready-to-eat (RTE) chicken breast. In this study, by dynamically monitoring the texture and juiciness of chicken meat products during the process of thermal sterilization, it has been observed that excessively high sterilization temperatures (above 100°C) significantly diminish the shear force, springiness and water-holding capacity of the products. Furthermore, from the perspective of myofibrillar protein degradation, molecular mechanisms have been elucidated, unveiling that the thermal sterilization treatment at 121°C/10 min triggers the degradation of myosin heavy chains and F-actin, disrupting the lattice arrangement of myofilaments, compromising the integrity of sarcomeres, and resulting in an increase of approximately 40.66% in the myofibrillar fragmentation index, thus diminishing the quality characteristics of the products. This study unravels the underlying mechanisms governing the dynamic changes in quality of chicken meat products during the process of thermal sterilization, thereby providing theoretical guidance for the development of high-quality chicken products.

Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel

This study delves into the effects of curdlan integration and thermal sterilization on the rheological properties, structure, and quality attributes of concentrated rice starch gel. Acting as a heat-set polysaccharide, curdlan established a dual-network gel structure with rice starch gel, displaying strong interactions with rice starch, as confirmed by confocal laser scanning microscopy and Fourier-transform infrared spectroscopy. The addition of curdlan expedited the gel formation of rice starch, yielding a denser gel structure. Consequently, this enhanced G′, solid-like behavior, textural properties, and cooking quality while reducing frequency-dependence. Given the cooling-induced gelation behavior of pure rice starch, thermal treatment disrupted inter-chain hydrogen bonding, compromising the structural integrity of the gel. This disruption manifested in a softer texture and diminished mechanical properties and cooking quality. Notably, this decline in mechanical properties and cooking quality of rice starch gel was markedly ameliorated with the incorporation of curdlan, particularly at a content of ≥1.0 %. Compared with pure RS, 1.0 % CD inclusion showed a reduction in cooking breakage rate by 30.69 % and an increase in hardness by 38.04 %. This work provides valuable insights for the advancement of fresh starch gel-based foods that exhibit exceptional quality and an extended shelf life.

The Performance Analysis of a Novel Sterilizable Trombe Wall Based on the Combined Effect of Heat and UV Light

A Trombe wall is a widely applied heating system that has a single function. An interesting thing is that both the solar heat and UV light received by a Trombe wall have an air sterilization effect. Here, the air sterilization and thermal performances of a Trombe wall in different cities were investigated based on an established heat and mass transfer model. The main results were as follows: (1) UV dose accumulation and high temperature were the most important factors that affect the UV and thermal sterilization performance, respectively. The Trombe wall had the thermal characteristics of high accumulation of UV doses in the morning and afternoon and a high temperature level at noon, which was a good match with the UV and thermal sterilization process. (2) A typical sterilization process in a Trombe wall was divided into three areas: the UV inactivation area, UV and thermal inactivation area and UV inactivation area. (3) The weather conditions played an important role in the sterilization performance. UV sterilization was dominant in cloudy weather, and thermal sterilization was dominant in sunny weather. (4) In Nanjing, Shanghai, Xining and Guangzhou, the average daily clean air volumes in heating months were 39.4, 33.5, 32.2 and 39.8 m3/m2, respectively. (5) When the wall height increased from 1.5 m to 3.5 m, the average daily clean air volume in heating months increased from 31.7 to 43.6 m3/m2.