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Tian Y.,Fujian Agriculture and forestry University | Tian Y.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | Huang J.,Fujian Agriculture and forestry University | Xie T.,Fujian Agriculture and forestry University | And 5 more authors.
Food Chemistry | Year: 2016

Hongqu rice wines were subjected to high hydrostatic pressure (HHP) treatments of 200 MPa and 550 MPa at 25 °C for 30 min and effects on wine quality during pottery storage were examined. HHP treatment can significantly (p < 0.05) decrease the content of fusel-like alcohols and maintain the concentration of lactones in these wines. After 18 months of storage, the HHP-treated wines exhibited a more rapid decrease in total sugars (9.3-15.3%), lower free amino acid content (e.g. lysine content decreased by 45.0-84.5%), and higher ketone content (e.g. 6- and 14-fold increase for 2-nonanone). These changes could be attributed to the occurrence of Maillard and oxidation reactions. The wines treated at 550 MPa for 30 min developed about twice as rapidly during pottery storage than untreated wines based on principal component analysis. After only 6 months, treated wines had a volatile composition and an organoleptic quality similar to that of untreated wines stored in pottery for 18 months. © 2016 Elsevier Ltd. All rights reserved. Source


Tian Y.,Fujian Agriculture and forestry University | Tian Y.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | Wu S.,Fujian Agriculture and forestry University | Zhao Y.,Fujian Agriculture and forestry University | And 4 more authors.
Journal of Food Processing and Preservation | Year: 2015

This study experimented on microwave-vacuum (MWV) drying of kiwifruit (Actinidia deliciosa) slices as a way to improve drying productivity and the quality of dried fruit. The effects of microwave power density, sample thickness and vacuum degree on the drying characteristics of kiwifruit slices were studied. The results showed that these three factors had significant effects on the vitamin C and chlorophyll contents and on the rehydration capacity of dried kiwifruit slices, as well as the total drying time. The processing parameters of MWV drying of kiwifruit slices were optimized by using Box-Behnken design with a quadratic regression model built by response surface methodology. The optimum processing parameters were experimentally determined as microwave power density at 7.7W, sample thickness of 6.0mm and MWV drying for 11.5min at a vacuum degree of -90kPa. High-quality dried kiwifruit slices can be created under these conditions using this drying process. © 2015 Wiley Periodicals, Inc. Source


Tian Y.,Fujian Agriculture and forestry University | Tian Y.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | Zhao Y.,Fujian Agriculture and forestry University | Huang J.,Fujian Agriculture and forestry University | And 3 more authors.
Food Chemistry | Year: 2016

Various drying methods play important roles in the preservation of foods. However, how the different drying methods affect the quality of some foods is not clear. This paper evaluates the effects of hot air, vacuum, microwave, and microwave vacuum drying techniques on important qualities and volatile compounds of whole shiitake (Lentinus edodes) mushrooms. These four drying methods resulted in a significantly (p < 0.05) increase in the content of total free amino acids and the relative content of sulfur compounds of dried products. Microwave vacuum drying helped to maintain larger amounts of taste-active amino acids, and improved nutrient retention and color attributes. Furthermore, the uniform honeycomb network created by microwave vacuum drying along with a less collapsed structure of dried samples can be used to explain the observed high rehydration ratio. Therefore, microwave vacuum drying should be a potential method for obtaining high-quality dried mushrooms. © 2015 Elsevier B.V. All rights reserved. Source


Guo Z.,Fujian Agriculture and forestry University | Guo Z.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | Chen J.,Fujian Agriculture and forestry University | Zeng S.,Fujian Agriculture and forestry University | And 3 more authors.
Journal of the Chinese Cereals and Oils Association | Year: 2014

For understanding the effects of ultra high pressure(UHP) processing on the rheological properties of lotus-seed starch pastes, the starches have been treated by UHP(500 MPa) with different dwell time (10~60 min). The rheological properties of lotus-seed starch pastes after treated with different dwell time have also been investigated by rheometer. The static rheological properties investigation illustrated that both the native and UHP-treated starches pastes were non-newtonian flow with pseudoplastic flow characteristic. Based on the results observed from flow curves, the Herschel-Bulkley rheological model could be appropriate for the flow behavior of all starch pastes. On the same processing condition, the apparent viscosity of lotus-seed starch pastes decreased in line with increasing treatment time. The starch pastes exhibited shear-thinning pseudoplastic behavior before and after UHP treatment with significant thixotropy. The determination of dynamic rheological properties indicated that their storage modulus (G') and loss modulus (G″) increased first and then decreased with the increasing treatment time. Furthermore, storage modulus and loss modulus have reached the minimum value after 60 min treatment. The in-shear structural recovery test revealed that it is difficult for the UHP-treated pastes to recover original structure under low-high-low shear conditions. The research results will provide a theoretical basis for application of lotus-seed starch treated by UHP. Source


Guo Z.,Fujian Agriculture and forestry University | Guo Z.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | Zeng S.,Fujian Agriculture and forestry University | Zeng S.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

Objective: To provide theoretical basis for the optimization of quality characteristics of lotus-seed starch.Methods: Using lotus-seed starch as raw material, the effect of different pressure treatment time on the particle size distribution and physicochemical properties of lotus-seed starch which was modified by ultra high pressure (UHP) were investigated.Results: The granule size and distribution of lotus-seed starches increased as the treatment time was prolonged. The treatment of starch suspension with UHP resulted in a significant increase of swelling power and solubility at 55, 60 and 75℃, but opposite trends were found at 85℃ and 95℃. Light transmittance of lotus-seed starch decreased after UHP treatment and it decreased with the extension of storage time. Compared with the native starch, the freeze-thaw stability and retrogradation of lotus-seed starch were improved under UHP processing (500 MPa) for 10~50 min. However, the extent of the damage of the starch granules increased with the increasing treatment time and it resulted in a increase of retrogradation and syneresis rate of lotus-seed starch.Conclusion: UHP processing at certain degree is capable to improve the quality characteristics of lotus-seed starch. ©, 2014, Chinese Institute of Food Science and Technology. All right reserved. Source

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