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Liu X.,Nanjing University of Finance and Economics | Liu X.,Jiangsu Provincial Key Laboratory of Quality Controls and Deep processing on Grain and Oil | Liu X.,National Engineering Laboratory for Food Storage and Transportation | Yuan L.,Nanjing University of Finance and Economics | And 15 more authors.
Journal of the Chinese Cereals and Oils Association | Year: 2014

The dialdehyde starch (DAS), NaIO4 as the oxidant, has been prepared to produce dialdehyde starch with potato starch in Virtual Homogeneous Phase system under UV irradiation. The optimum conditions were obtained by single factor test and orthogonal test: time 2.5 h; temperature 40°C; pH 3; the concentration of NaIO4 0.5 mol/L. The mass ratio of dialdehyde of the product was 97.68%, along with the yield of 85.65% on the optimum conditions. The results of IR and UV-VIS spectroscopy experiments, polarized light microscopy experiments, colorimetric experiments, physical and chemical experiments showed that the product was DAS with good quality; UV irradiation was beneficial for preparation of dialdehyde starch by the measurement; the result was better with lower wavelength but higher power. In activation stage, UV irradiation, which could improve the activation of starch, compared to the results in the absence of lights, increased the yield of DAS from 71.82% to 82.01% and the mass ratio of dialdehyde from 80.78% to 92.87%. The sequence of effects of light activation was: 254 nm> 365 nm> no lights. In oxidation reaction stage, UV irradiation, which could promote the DAS generation, increased the yield of DAS about 5.66% to 8.85% and the content of dialdehyde about 2.53% to 8.68%. The sequence of effects of light oxidation catalyst was: 254 nm /25 W>254 nm/15 W> 365 nm/25 W>365 nm/15 W>no lights.


Liu X.,Nanjing University of Finance and Economics | Liu X.,Jiangsu Provincial Key Laboratory of Quality Controls and Deep processing on Grain and Oil | Liu X.,National Engineering Laboratory for Food Storage and Transportation | Yuan L.,Nanjing University of Finance and Economics | And 14 more authors.
Journal of the Chinese Cereals and Oils Association | Year: 2014

In order to explore the precision determination of mbustion enthalpy of cerceal, improved oxygen bomb calorimetry has been designed. The determination optimal conditions were as the follows: moisture content≤ 13%, alloy ignition wire, mbenzoic acid: msample=(2~1)∶1, the sample total mass 0.80 g, the tableting pressure 0.7 MPa and the oxygen pressure 2.0 MPa. The results showed that success rates of the ignition and precision had been both improved significantly. The combustion enthalpy of different storage time, varieties, production places and particle sizes were determined. The results showed that the combustion enthalpies of rice, paddy, millet and rice husk have changeable correlation with different producers; the regularities of combustion enthalpies of different varieties of rice were Indica rice (including glutinous rice)>japonica rice; and the same varieties were colored rice>white rice, brown rice>standard japonica rice 2>standard japonica rice 1, late japonica rice 2>late japonica rice 1, rice husk>millet>paddy>rice. The change of the particle size should go along with the alteration of combustion enthalpy; the rice combustion enthalpy was decreased with prolonged storage time increasing, and the combustion enthalpy decreased significantly when rice aging. The combustion enthalpy could be a supplementary indicator to judge whether rice reaches aging or not, while further research was needed to judge the relationship between combustion enthalpy and other storage qualities. Rice combustion enthalpy is indicated to be almost constant on the safe storage condition.


Yang H.,Nanjing University of Finance and Economics | Yang H.,National Engineering Laboratory for Food Storage and Transportation | Liu L.,Nanjing University of Finance and Economics | Song W.,Nanjing University of Finance and Economics | Song W.,National Engineering Laboratory for Food Storage and Transportation
Journal of the Chinese Cereals and Oils Association | Year: 2013

The change of free fatty acid value and odor were studied to offer theoretical base for rice storage. The late japonica rice at 12.5%, 13.5%, 14.5%, 15.5% were stored under 30, 25, 20, 15°C respectively for 4 months. The free fatty acid value and odor were measured every month during the storage. The results indicated that the higher moisture content and temperature were those faster free fatty acid value and odor rose. The free fatty acid value and odor also changed with storage time prolonged. The free fatty acid value increased in the first 2-3 months and then began to decrease. The increase speed of odor value was faster in the first 2 months during storage. The 15.5% moisture samples stored under 30, 25, 20 and 15°C for 60 days, the free fatty acid value (mgKOH/100 g) increased to 47.36, 42.60, 36.47, and 32.77 respectively. The samples (15.5% 14.5% 13.5% 12.5%) stored under 25°C for 90 days, the free fatty acid value increased to 44.79, 4211, 42.47 and 39.47. The 14.5% moisture samples stored under 30, 25, 20 and 15°C for 120 days, the odor rose to 1.69, 1.56, 1.03 and 1.21.The samples (15.5% 14.5% 13.5% 12.5%) stored under 30°C for 120 days, the odor rose to 1.79, 1.60, 1.28 and 1.02.Regression formula of free fatty acid value and odor is y=-1.522+0.144x-0.002x2, R=0.917, R2=0.841.

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