Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province

Ningbo, China

Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province

Ningbo, China
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Ling B.,Northwest Agriculture and Forestry University | Li R.,Northwest Agriculture and Forestry University | Gao H.Y.,Zhejiang Academy of Agricultural Sciences | Gao H.Y.,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province | And 2 more authors.
International Journal of Agricultural and Biological Engineering | Year: 2017

The sorption isotherms of full-fat (FPKF), partially defatted (PDPKF), and totally defatted (TDPKF) pistachio kernel flour were performed in the range of water activity (aw) from 0.113 to 0.859 at 15°C, 25°C and 35°C, and the applicability of six mathematical models (Smith, Oswin, Henderson, GAB, Halsey and BET) in data prediction was evaluated. Sorption isotherms were type Ⅱ, according to Brunauer’s classification. Equilibrium moisture content (EMC) increased with an increase in aw at constant temperatures. The sorption isotherms of all three flour samples exhibited hysteresis. Significant differences were found among equilibrium data of FPKF, PDPKF and TDPKF samples. TDPKF showed higher hygroscopic characteristics than PDPKF, and PDPKF showed higher hygroscopic characteristics than FPKF at any temperature and aw studied. It was found that the Smith model was the most satisfactory one for representation of the sorption data of full fat sample, but for defatted samples, Halsey was the best model. The average monolayer moisture content (MMC) calculated by GAB model were 2.443-3.781 g/100 g (d.b.), 3.585-4.886 g/100 g (d.b.) and 5.093-6.918 g/100 g (d.b.) for FPKF, PDPKF and TDPKF, respectively. The isosteric sorption heat (Qst) calculated by means of Clausius-Clapeyron equation decreased with increasing moisture content. The Qst values were 44.76-74.67 kJ/mol, 44.75-99.44 kJ/mol and 44.80-133.28 kJ/mol for FPKF, PDPKF and TDPKF, respectively, in the range of moisture content of 2% to 41% (d.b.) at 25°C. © 2017, Chinese Society of Agricultural Engineering. All rights reserved.


Jiang X.,Anhui Science and Technology University | Jiang X.,Zhejiang Academy of Agricultural Sciences | Jiang X.,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province | Gao H.,Zhejiang Academy of Agricultural Sciences | And 5 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

To meet the consumer demand for nutrition and delicious, this study intended to develop a Daodu soft canned food products. We used three factors and three levels Box-Behnken tests to determine the formula. The results showed that the best ration of DaoDu: comminuted-meat: bean curd cake was 60:34:29. The better sterilization was high pressure sterilization in 121℃, 0.1 MPa for 30 min after vacuuming package. Not only it taste but also its nutritional value had been improved by this study. ©, 2014, Chinese Institute of Food Science and Technology. All right reserved.


Wang Z.,Shanghai Ocean University | Qi X.,Zhejiang Wanli University | Qi X.,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province | Cao S.,Zhejiang Wanli University | And 3 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2013

A response surface was used to establish the effect of pulsed light (PL) on bayberry polyphenol oxidase (PPO) inactivation. Three processing factors setting at the treatments were pulsed energy from 150 mJ/cm2 to 450 mJ/cm2, pulsed times from 3 to 7 and pH from 3.0 to 7.0. Result showed that, various processing factors had a significant effect on the PPO activity, with most significant effect of pH. The effect of these parameters on PPO inactivation was well e-valuated through a second order model that adequately fitted the experimental data. According to the equation, the activity of PPO dissolved in pH 3.2 buffer decreased by 54.7% after pulsed light treatment of 7 times at 450 mJ/cm2.

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