Engineering Research Center for Agricultural Products Processing

Nanjing, China

Engineering Research Center for Agricultural Products Processing

Nanjing, China
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Jiang N.,Jiangsu Academy of Agricultural Sciences | Liu C.,Engineering Research Center for Agricultural Products Processing | Li D.,Institute of Food Science Zhejiang Academy of Agriculture Science | Zhou Y.,Institute of Food Science Zhejiang Academy of Agriculture Science
Innovative Food Science and Emerging Technologies | Year: 2015

The aim of this study was to assess the effects of hot water blanching (HWB) and microwave blanching (MWB) on the dielectric properties and microstructure of Agaricus bisporus slices before and after microwave-vacuum drying (MVD). A. bisporus samples subjected to MWB had the lowest dielectric constant (ε') and the highest dielectric loss factor (ε''), whereas the samples subjected to HWB had a relatively lower ε'' at 25. °C and 2450. MHz. MVD was applied effectively to the initial stages of drying A. bisporus slices when the moisture content was higher than 2.27 in dry basis (d.b.). The MVD duration of MWB samples was approximately 17.5. min, which was reduced by 22% compared with that of HWB samples. The micro-structure of the MVD-treated MWB sample was more uniform than that of the HWB sample. These results suggest that MWB improves the MVD process when applied to A. bisporus before drying. © 2015.


Song J.F.,Jiangsu Academy of Agricultural Sciences | Song J.F.,Engineering Research Center for Agricultural Products Processing | Liu C.Q.,Jiangsu Academy of Agricultural Sciences | Liu C.Q.,Engineering Research Center for Agricultural Products Processing | And 2 more authors.
Journal of Food Quality | Year: 2015

The main physiochemical indices related to evaluating the quality of vacuum microwave-dried immature vegetable soybean were investigated by a combination of correlation analysis and principle component analysis (PCA). The results showed that in the 2.94-7.71% range, the moisture content of dried products was significantly related to L* and had a positive correlation with a the rehydration ratio was significantly related to a* and had a positive correlation with b*, and L* was related to a* and had a positive correlation with total soluble solids (TSS). Six principal components could reflect most details with a cumulative contribution rate of 87.11%, where a*, rehydration ratio, TSS, yield, moisture content, hardness, fracturability and vitamin C content were the key factors. Through a comprehensive evaluation, Sudou No. 4, Sudou No. 8, Tongdou No. 5, Huaidou No. 8 and Xudou No. 17 were selected as the appropriate varieties for dry processing. The PCA model established was highly consistent with the results of sensory evaluation. Practical Applications: Beyond different drying methods, particular varieties have important impacts on the quality of dried products. This work evaluates the quality of different varieties of vacuum microwave-dried immature vegetable soybean with principle component analysis, elucidates the main physiochemical factors affecting the quality of dried products and constructs the evaluation model. As a consequence, this work will provide information relevant to the selection of dried products for maintaining good soybean processing quality. © 2015 Wiley Periodicals, Inc.


Li D.-J.,Jiangsu Academy of Agricultural Sciences | Li D.-J.,Northeast Forestry University | Li D.-J.,Engineering Research Center for Agricultural Products Processing | Song J.-F.,Jiangsu Academy of Agricultural Sciences | And 3 more authors.
International Journal of Food Properties | Year: 2015

Stability of microencapsulated marigold lutein under three different storage conditions (dark and vacuum, light and vacuum, air and light) at 4, 20, and 37°C was investigated. Major lutein stereoisomers, including all-trans lutein, 13-cis lutein, 13′-cis lutein, 9-cis lutein, and 9′-cis lutein, were rapidly separated within 12 minutes by reverse-phase C30-HPLC-PDA using methanol, methylene chloride, and acetonitrile as eluent, which could provide more explicit information for identifying and distinguishing stereoisomers. The content of all-trans lutein decreased during storage time for all the treatments, and the degradation of all-trans lutein fitted the first order model as correlation coefficients (R2) were higher than 0.95, microencapsulated marigold lutein with vacuum packed were preserved best in dark and 4°C storage. Copyright © Taylor & Francis Group, LLC.


Li D.-J.,Jiangsu Academy of Agricultural Sciences | Li D.-J.,Northeast Forestry University | Song J.-F.,Jiangsu Academy of Agricultural Sciences | Song J.-F.,Engineering Research Center for Agricultural Products Processing | And 2 more authors.
Food Science and Technology Research | Year: 2014

The powder of freeze-dried sweet corn was stored under different conditions at 4, 20 and 37°C for 12 weeks, and the stability of lutein and its isomers during storage were studied. It was found that total lutein content declined depending on storage conditions and the kind of lutein isomer. The highest residual of all-trans-lutein was found stored at 4°C with vacuum and dark. Under the storage of air and light at 37°C, major isomers 9-cis-lutein, 9'-cis-lutein, 13'-cis-lutein and 13-cis-lutein showed significant increases by 35.0, 50.0, 38.4 and 37.1%, respectively, of its original content after 12 weeks of storage, which indicated isomerization might take place during storage. The kinetics of all-trans-lutein degradation under different conditions followed first order kinetics well, the apparent rate constant values were lowest under vacuum and dark and highest under air and light at each storage temperature, confirming potential detrimental effects of oxygen and light on lutein loss. Copyright © 2014, Japanese Society for Food Science and Technology.


Song J.,Jiangsu Academy of Agricultural Sciences | Song J.,Engineering Research Center for Agricultural Products Processing | Li D.,Jiangsu Academy of Agricultural Sciences | Li D.,Engineering Research Center for Agricultural Products Processing | And 4 more authors.
Innovative Food Science and Emerging Technologies | Year: 2011

An efficient microwave-assisted extraction (MAE) technique was employed to extract total phenolics (TP) from sweetpotato [Ipomoea batatas (L.) Lam.] leaves (TPSL). The optimal conditions for microwave-assisted extraction of TPSL were determined by response surface methodology. A face-centered cubic design (FCD) was applied to evaluate the effects of three independent variables (microwave power, extraction time and ethanol proportion) on the recovery of TPSL. The correlation analysis of the mathematical-regression model indicated that quadratic polynomial model could be employed to optimize the microwave extraction of TPSL. From response surface plots, microwave power, extraction time and ethanol proportion exhibited independent and interactive effects on the extraction of TPSL. The optimal conditions to obtain the highest recovery of TPSL were as follows: microwave power, 302 W; extraction time, 123 s; ethanol proportion, 53% (v/v). Under these optimal conditions, the experimental values agreed with the predicted ones by analysis of variance. It indicated high fitness of the model used and the success of response surface methodology for optimizing TPSL extraction. After method development, the antioxidant activity of the MAE extract was preliminarily evaluated. MAE showed obvious advantages in terms of high extraction efficiency and antioxidant activity of extract with in shortest extraction time. Industrial Relevance: Sweet potato leaves have been neglected except for a partial use as livestock feed in China. This study describes the response surface optimization of microwave-assisted extraction (MAE) process for the enhanced recovery of total phenolics from sweetpotato leaves (TPSL). MAE showed obvious advantages in terms of high extraction efficiency and antioxidant activity of extract within shortest extraction time. TPSL obtained using MAE showed potential for use in health-care food and pharmaceutical industry. © 2011 Published by Elsevier Ltd. All rights reserved.


Niu L.-Y.,Jiangsu Academy of Agricultural Sciences | Niu L.-Y.,Engineering Research Center for Agricultural Products Processing | Yu M.,Jiangsu Academy of Agricultural Sciences | Yu M.,Nanjing Normal University | And 4 more authors.
Modern Food Science and Technology | Year: 2014

The monoterpene hydrocarbons in the headspace of Xiangyuan (Citrus wilsonii Tanaka) juice after debittering treatment by macroporous resin were identified and qualified. Eleven monoterpene hydrocarbons were identified by solid phase micro extraction gas chromatography-mass spectrometry (SPME-GC-MS) and rentation index (RI) which was calculated from n-alkane. Then, eight terpenes (α-Pinene, β-Pinene, β-Myrcene, β-Phellandrene, α-Terpinene, Limonene, γ-Terpinene, α-Terpinolene) were quantified by headspace-gas chromatography-flame ionization detector (HS-GC-FID) using partial external standards method. Results showed that the contents of the eight terpenes after debittering were 90.95, 27.5, 26.22, 8.37, 4.17, 843.46, 107.66 and 4.24 ng/L, respectively, and all values were about one tenth of the control. Moreover, the proportions of the substances were not changed by debittering. the limonene had the highest content, followed by γ-Terpinene.


Cui L.,Jiangsu Academy of Agricultural Sciences | Cui L.,Engineering Research Center for Agricultural Products Processing | Li D.-J.,Jiangsu Academy of Agricultural Sciences | Li D.-J.,Engineering Research Center for Agricultural Products Processing | And 2 more authors.
International Journal of Food Science and Technology | Year: 2012

The effects of fermentation on protein, in vitro protein digestibility (IVPD), amino acid, total phenolics, phytic acid and colour values of four maize cultivars (two bi-colour waxy corn and two super sweet corn), namely Jing Tian Zi Hua Nuo NO. 2, Jing Tian NO. 3, Bright Jean and Su Ke Hua Nuo 2008, were determined and compared with those of their unfermented counterparts. Results showed that fermentation caused significant increase in protein (43.5% largest increase), most kind of amino acid (131.5% largest increase in lysine content) and total phenolic content (23.4% largest increase), but significant reduction in phytic acid content (24.3% largest reduction) of four maize cultivars. The IVPD of four maize cultivars, except Suke2008, did not change significantly. Colour values of two waxy corn were resulted in the increase in a-values and reduction in L-values. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.


Cui L.,Jiangsu Academy of Agricultural Sciences | Cui L.,Engineering Research Center for Agricultural Products Processing | Liu C.-Q.,Jiangsu Academy of Agricultural Sciences | Liu C.-Q.,Engineering Research Center for Agricultural Products Processing | And 4 more authors.
Agricultural Sciences in China | Year: 2011

The effects of fermenting, boiling, and steaming processes on the levels of free amino acids, organic acids, antioxidant properties (FRAP and DPPH), phenolic compounds, and angiotensine converting enzyme (ACE) inhibition of sweet potato tips were investigated. Seventeen free amino acids were found in the tips. Fermenting, boiling, and steaming processes significantly reduced total free amino acid contents and steaming processes caused smaller losses than fermenting and boiling processes. Five organic acids were investigated in the tips. In comparison with the total organic acid content of unprocessed sweet potato tips, steaming and boiling processes significantly reduced it, while fermenting process increased it. Chlorogenic acid, rutin, and quercetin were investigated in the tips. The total phenolic compounds contents of sweet potato tips significantly increased by steaming and boiling processes, but a substantial loss was caused by fermenting process. A similar result was shown in FRAP value. The result of ACE inhibitory activity indicated that boiling, steaming, and fermenting processes significantly increased ACE inhibitory activity. © 2011 Chinese Academy of Agricultural Sciences.


Liu F.,Jiangsu Academy of Agricultural Sciences | Liu F.,Engineering Research Center for Agricultural Products Processing | Liu F.,Nanjing Normal University | Niu L.,Jiangsu Academy of Agricultural Sciences | And 6 more authors.
Food and Bioprocess Technology | Year: 2013

The objective of this study was to evaluate the activity, kinetic behavior, and thermal inactivation kinetics of peroxidase (POD) in aqueous extracts from two kinds of milk ripe stage corn, sweet corn and waxy corn. Optimum activities using guaiacol as the hydrogen donor were obtained for sweet corn at pH 4.8 and for waxy corn at pH 6.0. The kinetics of POD showed characteristics which were dependent upon the concentrations of guaiacol and H2O2. The guaiacol K m values for sweet corn POD and waxy corn POD were 11.01 and 23.01 mM, respectively, whereas the H2O2Km values for sweet corn POD and waxy corn POD were 2.85 and 0.33 mM, respectively. Thermal treatment of enzymatic aqueous extracts was carried out at different time-temperature combinations in the range of 0-25 min and 60-85 °C. Arrhenius plot determination and calculated thermodynamic parameters suggested that the inactivation of POD followed first-order reaction kinetics, and the activation energy (E a) for inactivation of sweet corn POD (114.36 kJ/mol) was slightly lower compared with waxy corn POD (119.72 kJ/mol). There were several notable similarities between the inactivation kinetics in the two corn cultivars. © 2012 Springer Science+Business Media New York.


Cui L.,Jiangsu Academy of Agricultural Sciences | Cui L.,Engineering Research Center for Agricultural Products Processing | Liu C.-Q.,Jiangsu Academy of Agricultural Sciences | Liu C.-Q.,Engineering Research Center for Agricultural Products Processing | And 2 more authors.
Agricultural Sciences in China | Year: 2010

Volatile compounds in fresh and fermented sweet potato tips at 0, 10, 20, 30, and 40 d during fermentation were investigated. A new parameter named " relative odor activity value (ROAV)" was applied in evaluating the contributions of volatile compounds to flavor, considering odor threshold. The results showed that volatile compounds could be clustered in the following chemical families: alkenes (most of them were sesquiterpene), alcohols, aldehydes, ketones, and esters in decreasing order. During fermentation, the concentrations of alkenes and ketones were increased and then decreased continuously. Alcohols and esters were increased; while the concentrations of aldehydes decreased. Interestingly, fermenting processes (0-20 d) may contribute to the increase of alkenes and ketones. Major compounds that were identified in all samples include α- and β-caryophyllene, β- and γ-elemene, and β-cubebene (in decreasing order). The changes of their concentrations during fermentation were the same as that of alkenes. Caryophyllene was abundant in all of the samples examined. It has anti-tumour, anti-inflammatory and anti-pests activities. It can mediate interactions among plant, herbivores and their natural enemies β and γ-elemene, which have been used as antitumor drugs, have not been reported previously as volatiles from sweet potato tips β-cubebene with antioxidant activity can be used as natural preservatives in food and/or by the pharmaceutical industry. © 2010 Chinese Academy of Agricultural Sciences.

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