Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective

Author(s):  
Lele Shao ◽  
Yijie Zhao ◽  
Bo Zou ◽  
Xingmin Li ◽  
Ruitong Dai
Author(s):  
Kuen-Suan Chen ◽  
Der-Fa Chen ◽  
Ming-Chieh Huang ◽  
Tsang-Chuan Chang

Machine tools are fundamental equipment in industrial production, and their processing quality exerts a direct impact on the quality of the component product that they process. Thus, machine tool manufacturers develop various machine tools depending on market needs and processing functions, and the processed component products generally possess multiple smaller-the-better, larger-the-better, and nominal-the-best quality characteristics at the same time. For this reason, this study employed the widely used process capability indices, [Formula: see text], [Formula: see text], and [Formula: see text] to develop a model that can evaluate the process quality of component products and analyze the processing quality of various machine tools. We first converted the process capability indices into functions of the accuracy and precision indices and constructed a multi-characteristic quality analysis chart that can identify the reason for poor process quality in a quality characteristic. Furthermore, considering the fact that the process capability indices can only be estimated, which may lead to misjudgment in the evaluation of process quality, we derived the [Formula: see text] upper confidence limits of indices and the coordinates formed by the corresponding accuracy and precision indices. Manufacturers can then evaluate the process quality levels of the quality characteristics based on where the coordinates falls in the multi-characteristic quality analysis chart. This can more reliably assist manufacturers in monitoring the processing quality of their machine tools and providing feedback to the machine tool manufacturers for machine improvement.


HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 870C-870
Author(s):  
Sarah Blatchford ◽  
George H. Clough* ◽  
Philip B. Hamm

Impact of natural infection of common corn smut (Ustilago maydis) on processing characteristics of three F1 hybrid sweet corn (Zea mays L.) cultivars was evaluated in a two-year study with early and late spring-planting dates. At harvest maturity, size and location of galls were recorded and quality characteristics measured. Galls on the lower stalk, upper stalk and tassel reduced fresh weight and diameter of husked ears while galls on the base of the plant reduced fresh weight only. Ear length was reduced by galls on the upper stalk. As gall size increased from 0 to >10.2 cm. diameter, ear fresh weight and diameter decreased. The presence of galls >10.2 cm diameter reduced ear length. Kernel depth was not affected by size or location of gall. Additional ears of the same three cultivars were sampled from commercial fields planted in mid-season near Walla Walla and Patterson, Wash. Galls located on the upper and lower stalk reduced fresh weight, length, diameter and kernel depth, while galls on the tassel or base had reduced or no effect on these parameters. As gall size increased, fresh weight, length, diameter, and kernel depth decreased.


Author(s):  
Sawant Sanket Ramnath ◽  
Pandey Jai Prakash ◽  
Anupama Singh ◽  
Om Prakash

2020 ◽  
Vol 44 (6) ◽  
pp. 543-556
Author(s):  
Bige İNCEDAYI

In this study, the effect of pretreatments (hot water blanching, microwave blanching, and ohmic heating) on the drying kinetics and quality characteristics of red pepper, dried at 60 and 70 °C, was investigated. The drying times varied between 205–290 min, depending on the pretreatment and temperature applied. The drying rate also changed based on the pretreatment and the falling rate period was observed. Four mathematical models were fitted to experimental data and the logarithmic model was found to be the best for all of the samples. Effective moisture diffusivity values obtained from Fick’s second law of diffusion ranged from 6.11 × 10–10 to 9.31 × 10–10 m2 s–1. The total phenolic contents, antioxidant capacities, and red pigment amounts of the dried peppers varied between 6.95 and 9.45 mg GAE g–1dry matter (DM), 2610.43 and 4463.96 mmol AEAC 100 g–1DM, and 184 and 443mg 100 g–1DM, respectively. Rehydration ability of pretreated samples was similar to or slightly lower than that of the untreated samples. As a result, it can be suggested that ohmic heating before drying at a temperature of 70 °C could be a promising alternative pretreatment to decrease drying time and produce high-quality dried red pepper.


2018 ◽  
Vol 99 (5) ◽  
pp. 2589-2595 ◽  
Author(s):  
Serdal Sabanci ◽  
Mutlu Cevik ◽  
Omer F Cokgezme ◽  
Hasan Yildiz ◽  
Filiz Icier

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
B. Dhiraj ◽  
P. Prabhasankar

This study is aimed to assess the suitability ofT. aestivumwheat milled products and its combinations withT. durumsemolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivumwheat flour and semolina). Colour and cooking quality of Comb2 (T. durumsemolina andT. aestivumwheat flour) and Comb3 (T. aestivumwheat semolina andT. durumsemolina) were comparable with control. Pasting results indicated thatT. aestivumsemolina gave the lowest onset gelatinization temperature (66.9°C) but the highest peak viscosity (1.053 BU). Starch release was maximum in Comb1 (53.45%) when compared with control (44.9%) as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N) when compared with control (2.304 N), and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50%T. durumsemolina and 50%T. aestivumrefined wheat flour with additives would be optimal alternate for 100%T. durumsemolina for production of financially viable pasta.


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