Haitong Food Group Company

Xushan, China

Haitong Food Group Company

Xushan, China

Time filter

Source Type

Yan W.,Jiangnan University | Zhang M.,Jiangnan University | Huang L.-L.,Jiangnan University | Tang J.,Washington State University | And 2 more authors.
Journal of the Science of Food and Agriculture | Year: 2010

Background: In commercial deep-fat frying of potato chips, the oil content of the final products ranges from 35 to 45 g 100 g-1 (wet basis). High-temperature frying may cause the formation of acrylamide, making the products unhealthy to the consumer. The aim of this research was to explore a new method, spouted bed microwave drying, to produce healthier puffed snack potato cubes as possible alternatives to oil-fried potato chips. The influence of drying conditions of the spouted bed microwave drying on puffing characteristics of potato cubes were studied and compared with the direct microwave and hot air drying method. Results: Tandem combination drying of microwave-enhanced spouted bed drying (MWSB) could achieve a good expansion ratio, breaking force and rehydration ratio. The puffing characteristics of potato cubes were significantly affected (P < 0.05) by moisture content before starting microwave power in spouted bed microwave drying, by microwave (MW) power, and by the original size of potato cubes. Conclusion: The optimum processing parameters were the moisture content at the start of microwave power (60%), the size of potato cubes (10-12 mm), and microwave power (2-2.5 W g-1) © 2010 Society of Chemical Industry.


Yan W.-Q.,Jiangnan University | Zhang M.,Jiangnan University | Huang L.-L.,Jiangnan University | Tang J.,Washington State University | And 2 more authors.
International Journal of Food Science and Technology | Year: 2010

Three different combined microwave (MW) drying methods were compared, namely microwave-assisted vacuum drying (MWVD), microwave-assisted freeze drying (MWFD), microwave-enhanced spouted bed drying (MWSD), in terms of drying rate, drying uniformity, product colour, rehydration ratio, retention of β-carotene and vitamin C, and energy consumption. The drying rate of MWVD and MWSD were much faster than that of MWFD. The largest drying rate was obtained in MWSD with 3.5 W g-1. In general, the colour of MWSD products was very uniform. Rehydration ratio of MWFD carrot pieces was almost the same as the freeze-dried (FD) products and better than MWVD and MWSD products. In addition, the highest retention of carotene and vitamin C was observed in MWFD carrot pieces. No significant differences were observed in carotene and vitamin C between MWVD and MWSD products. However, the energy consumption in MWFD was the highest. © 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology.


Lu Y.,Jiangnan University | Zhang M.,Jiangnan University | Liu H.,University of Ballarat | Mujumdar A.S.,National University of Singapore | And 2 more authors.
Drying Technology | Year: 2014

The drying homogeneity of the microwave-pulsed spouted bed drying (MPSBD) method was studied via preparing tubers granules by MPSBD under different predefined conditions. The effects of three parameters (microwave power, moisture content transition point, and loading) on the homogeneity of prepared tubers granules were studied. Based on response surface analysis results, it was concluded that the optimum conditions for tuber granules prepared by MPSBD method is 1.10 W/g microwave power, 80% moisture content transition point, and 90 g material loading. It was proven that the experimental result from the predicted optimal condition agreed with the model-predicted results, which evidenced the accuracy of the response surface analysis. Furthermore, the brighter color and higher rehydration capacity of samples prepared by MPSBD indicates that MPSBD is a promising method that can be applied in the food dehydration industry. © 2014 Copyright Taylor & Francis Group, LLC.


Feng Y.F.,Jiangnan University | Zhang M.,Jiangnan University | Jiang H.,Jiangnan University | Sun J.C.,Haitong Food Group Company
Drying Technology | Year: 2012

Microwave-assisted spouted bed (MSBD) drying of lettuce cubes was investigated experimentally. Response surface methodology was used to optimize the process with spouting air temperature, microwave power level, and superficial air velocity. The dried product obtained was compared with that obtained using other drying technologies such as hot air drying, air spouted bed drying, vacuum microwave drying, and vacuum freeze drying. The comparison is based on the rehydration ratio, chlorophyll content of the product, color, and the drying time required. © 2012 Copyright Taylor and Francis Group, LLC.


Islam M.N.,Jiangnan University | Zhang M.,Jiangnan University | Fang Z.,Curtin University Australia | Sun J.,Haitong Food Group Company
International Journal of Refrigeration | Year: 2015

To reduce the size of ice crystals in mushroom (Agaricus bisporus) contact ultrasound (300 W, 20 kHz) was applied during freezing and frozen storage. Stereomicroscopy was used to observe the ice crystal morphology, and DSC and NMR spectroscopy were performed to evaluate the water states in the samples. Results indicated that ultrasound irradiation initiated the nucleation of ice and reduced the mean size of ice crystals during freezing and frozen storage, and therefore improved the frozen product quality compared to the control samples. Most of the ice crystals in the ultrasound assisted frozen (UAF) samples were in the size range of 0-80 microns while that for the control samples were in the size range of 50-180 microns. SEM photos also proved that due to the application of ultrasound, the sizes of the ice crystals was reduced. This micro-scale information on the documentation of ice crystals will assist in understanding the ice crystal growth phenomena in an ultrasound assisted freezing process. © 2015 Elsevier Ltd and IIR. All rights reserved.


Liu Q.,Jiangnan University | Zhang M.,Jiangnan University | Fang Z.-X.,Curtin University Australia | Rong X.-H.,Haitong Food Group Company
Journal of the Science of Food and Agriculture | Year: 2014

BACKGROUND: The sterilization of vacuum-packaged Caixin (Brassica chinensis L.), which is a green-leafy vegetable and also a low-acid food, remains a difficult problem. In this study, effects of ZnO nanoparticles and microwave heating on the sterilization and product quality of vacuum-packaged Caixin were investigated. RESULTS: Addition of ZnO nanoparticle suspension at 0.01-0.02 g kg-1 reduced the number of bacterial colonies. The antibacterial activity was enhanced with the increased amount of ZnO nanoparticles. Microwave heating (915 and 2450 MHz) was used to sterilize Caixin samples. Samples had good product quality (better greenness, chroma and hue angle values, lower browning index and acceptable texture) and the lowest total colony number under the microwave heating condition of 400 W 150 s (2450 MHz). CONCLUSION: The best sterilization condition was observed under 2450 MHz microwave (400 W 150 s) heating combined with 0.02 g kg-1 ZnO nanoparticle addition, which led to a total colony number of <1 log CFU g-1 in Caixin samples within 7 days. © 2014 Society of Chemical Industry.


Lu Y.,Jiangnan University | Zhang M.,Jiangnan University | Sun J.,Haitong Food Group Company | Cheng X.,Jiangnan University | Adhikari B.,RMIT University
Drying Technology | Year: 2014

Burdock cube samples were dried using hot air and microwave pulsed spouted bed drying (MPSBD). Hot air drying was carried out at three temperatures (70, 80, and 90°C). MPSBD was carried out at three microwave power levels (1.0, 2.0, and 3.0 W/g). The results showed that MPSBD samples dried at 2.0 W/g for 30 min and at 1.0 W/g for 40 min had desirable color, flavor, and textural attributes. Gas chromatography–mass spectrometry results showed that the samples dried using MPSBD were richer in flavor compounds, especially in esters, compared to the hot air–dried samples. © 2014, Copyright Taylor & Francis Group, LLC.


Xu B.-G.,Jiangnan University | Zhang M.,Jiangnan University | Bhandari B.,University of Queensland | Cheng X.-F.,Jiangnan University | And 2 more authors.
Food and Bioprocess Technology | Year: 2015

The microstructures, quality attributes (drip loss, firmness, sensory evaluation, and calcium content), and water distributions of ultrasound immersion frozen red radish (wrapped or unwrapped) were investigated. The results showed that ultrasonic treatment can significantly (p < 0.05) decrease the freezing time and better preserve the quality of frozen radish samples. In addition, ultrasound immersion frozen radish samples had smaller pore size and less destructive effect on microstructures from the scan electron microscopy (SEM) analysis. Wrapped radish had significantly (p < 0.05) lower calcium content, indicating that wrapped treatment was able to effectively prevent the solute uptake from the coolant to the radish samples. The water distributions of unwrapped samples were more uniform from the pseudocolor images of magnetic resonance imaging (MRI). Low-field nuclear magnetic resonance (LF-NMR) relaxation measurements showed that the vacuole water decreased, while the relative cytoplasm and intercellular space water increased under ultrasonic and unwrapped treatment. © 2015, Springer Science+Business Media New York.


PubMed | RMIT University, Haitong Food Group Company and Jiangnan University
Type: | Journal: Critical reviews in food science and nutrition | Year: 2016

This article reviews the recent developments in novel freezing and thawing technologies applied to foods. These novel technologies improve the quality of frozen and thawed foods and are energy efficient. The novel technologies applied to freezing include pulsed electric field pre-treatment, ultra-low temperature, ultra-rapid freezing, ultra-high pressure and ultrasound. The novel technologies applied to thawing include ultra-high pressure, ultrasound, high voltage electrostatic field (HVEF) and radio frequency. Ultra-low temperature and ultra-rapid freezing promote the formation and uniform distribution of small ice crystals throughout frozen foods. Ultra-high pressure and ultrasound assisted freezing are non-thermal methods and shorten the freezing time and improve product quality. Ultra-high pressure and HVEF thawing generate high heat transfer rates and accelerate the thawing process. Ultrasound and radio frequency thawing can facilitate thawing process by volumetrically generating heat within frozen foods. It is anticipated that these novel technologies will be increasingly used in food industries in the future.


PubMed | University of Queensland, Haitong Food Group Company and Jiangnan University
Type: | Journal: Critical reviews in food science and nutrition | Year: 2016

Size reduction to micron to nano-size range is rapidly developing technology applied to foods in the recent decades. This article reviews the particle size reducing technologies for solid particulate and liquid materials. For solid particulate materials, the jet milling, ball milling and colloid milling are mainly used. For liquid materials, primarily the high pressure homogenization, ultrasonic homogenization and microfluidisation technologies are used. Due to the reduction in particle size, micron- and nanotechnology significantly enhance the physico-chemical and functional characteristics of food materials, resulting in the improvement of food quality.

Loading Haitong Food Group Company collaborators
Loading Haitong Food Group Company collaborators