scholarly journals Quality changes of Pleurotus eryngii during vacuum frying

2021 ◽  
Vol 23 (95) ◽  
pp. 91-97
Author(s):  
Lin Fang ◽  
Ai-qing Ren ◽  
N. Bolgova ◽  
M. Samilyk ◽  
V. Sokolenko
Keyword(s):  
Oil Content ◽  
Bound Water ◽  
Free Water ◽  
Pleurotus Eryngii ◽  
Degree Of Freedom ◽  
Frying Time ◽  
Total Peak Area ◽  
Frying Process ◽  
Low Field ◽  
Vacuum Frying

Quick and accurate determination of oil content is extremely important to control the oil content of vacuum fried fruit and vegetable chips. This article uses fresh Pleurotus eryngii as raw materials to explore the influence of different vacuum frying times (0–14 min) on the moisture distribution, oil changes and quality of Pleurotus eryngii strips. The results show that as the frying time increases, the lateral relaxation time required for the taro strips to drop from the highest point of the signal amplitude to smooth becomes shorter and shorter, and the decay rate becomes faster and faster, that is, when the frying time is 14 minutes, The attenuation curvature and velocity are the largest. The oil content and brittleness of Pleurotus eryngii strips are significantly increased (P < 0.05); the water content is significantly reduced (P < 0.05); the hardness first decreases and then increases (P < 0.05); the brightness L* value does not change much, and the color is not Significant change (P > 0.05). At the same time, low-field NMR shows that the high-degree-of-freedom water in the pleurotus eryngii strips migrates to the low-degree-of-freedom water during the vacuum frying process. Among them, the free water in the pleurotus eryngii strips has a large degree of freedom. It has been removed, resulting in poor mobility and increased inability to flow. Part of the free water migrates to the semi-bound water, and most of the semi-bound water migrates outward as free water and then is removed. From this, all peaks are gradually removed. Moving to the left, the total peak area decreases. During the frying process, the T2 relaxation time of Pleurotus eryngii strips all shifted to the left, the total peak area is continuously reduced, the water content is getting less and less, the fat content is getting higher and higher, and the fat content distributed in the edge shell is always higher than Other locations. Low-field nuclear magnetic resonance technology can provide a fast, accurate, and non-destructive method for detecting moisture and grease for the vacuum-fried fruit and vegetable chips. As the frying time increases, the inner contour of the MRI image of Pleurotus eryngii strips gradually becomes blurred, the brightness gradually decreases, the volume shrinks, the less water, and the image interior is close to the background color (blue), indicating that the sample has reached the end of drying; and The grease content is distributed in the edge shell layer higher than other positions. Therefore, the water is continuously removed, the oil signal becomes stronger and stronger, and the oil content of the sample becomes higher and higher.

scholarly journals Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Angie D. Caro C ◽  
Sandrith P. Sampayo R ◽  
Diofanor Acevedo C ◽  
Piedad Montero C ◽  
Raúl J. Martelo
Keyword(s):  
Mass Transfer ◽  
Moisture Content ◽  
Oil Content ◽  
Moisture Transfer ◽  
Colour Change ◽  
Diffusivity Coefficient ◽  
Oil Uptake ◽  
Transfer Coefficients ◽  
Frying Time ◽  
Vacuum Frying

This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time with seven levels (60, 120, 180, 240, 300, 420, and 540 s) and frying temperature with three levels (120, 130, and 140°C). The diffusivity coefficient, the moisture transfer rate, and the oil adsorption rate, with their respective activation energies, were calculated. For the colour analysis, the reflectance technique was used to determine the colour coordinates of the CIE L∗a∗b∗ space, and the general colour change was calculated (ΔE). Concerning the kinetics, the increase in temperature and frying time reduced the moisture content, while the oil content decreased with the increase in temperature and increases with frying time. The diffusivity ranged from 1,238×10−6 m2/s at 120°C to 2,84×10−6 m2/s at 140°C. The mass transfer coefficients for moisture ranged from 2×10−4 m/s at 120°C to 4×10−4 m/s at 140°C. The values of the oil uptake rate were from 0.0022 s-1 at 120°C to 0.0018 s-1 at 140°C. Finally, the luminosity parameter shows a decrease with the increase in temperature, although the first 240 s shows a rise and then begins to decrease. Vacuum frying allowed Carimañolas to be obtained with a lower oil and moisture content, with an appropriate colouring, eye-catching and visually attractive to consumers.

scholarly journals The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2544
Author(s):  
Jinghao Chen ◽  
Yi Lei ◽  
Jiaxin Zuo ◽  
Zebin Guo ◽  
Song Miao ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Raphanus Sativus ◽  
Oil Content ◽  
Process Condition ◽  
Color Difference ◽  
Deep Frying ◽  
Frying Temperature ◽  
Frying Time ◽  
Frying Process

This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sativus were studied. Further, the manuscript explored the quality changes of surimi cubes under different frying processes (vacuum deep frying, atmospheric deep frying, and shallow frying). Moreover, the Chinese Min-Cantonese cuisine-Raphanus sativus was utilized as auxiliary raw material to change the hardness and reduce the oil content. The optimal parameters of response surface methodology determined were: vacuum deep frying temperature 130 °C, frying time 900 s, and thickness 0.75 cm. Additionally, under this process condition, the hardness of the surimi chunks was 2015 ± 48.17 g, and the color difference was 23.27 ± 1.86. Surimi cubes without Raphanus sativus have superior elasticity and low hardness, and surimi cubes with Raphanus sativus have little color difference and high chewability. After the vacuum deep frying process, there was a high protein content and superior crispness. Shallow frying and adding Raphanus sativus effectively reduced the product’s oil content. Therefore, Raphanus sativus is suitable as a potential nutritional supplement to broaden its application in fried surimi foods.

Low Field-NMR in Measuring Water Mobility and Distribution in Beef Granules during Drying Process

2012 ◽  
Vol 550-553 ◽  
pp. 3406-3410 ◽  
Author(s):  
Xin Li ◽  
Li Zhen Ma ◽  
Yuan Tao ◽  
Bao Hua Kong ◽  
Pei Jun Li
Keyword(s):  
Bound Water ◽  
Free Water ◽  
Transverse Relaxation Time ◽  
Water Mobility ◽  
Drying Process ◽  
Transverse Relaxation ◽  
Low Field ◽  
Different Temperatures ◽  
Low Field Nmr ◽  
Lf Nmr

Low field-nuclear magnetic resonance (LF-NMR) was employed in this study to evaluate water mobility and distribution in beef granules during drying process due to its fast and nondestructive detection. Beef granules were dried in a blast drying oven at different temperatures (40, 50 and 60 °C) to a final moisture content around 21% after cooking. Results showed that it took about 150, 90 and 60 min for the samples dried at 40, 50 and 60 °C to get to the drying destination, respectively. The immobilized water was transformed into bound water with lower association degree and free water during drying at different conditions. Drying also resulted in a proportion increase of bound water; what’s more, the proportion of bound water is the largest when drying at 50 °C compared to 40 and 60 °C. After the drying destination was reached, the transverse relaxation time for bound water and immobilized water appeared significant change. It revealed that LF-NMR was an effective tool to assess water mobility and distribution during food drying process.

scholarly journals Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

2018 ◽  
Vol 8 (8) ◽  
pp. 1391 ◽  
Author(s):  
Na Li ◽  
Yong Shen ◽  
Wenru Liu ◽  
Jun Mei ◽  
Jing Xie
Keyword(s):  
Modified Atmosphere Packaging ◽  
Bound Water ◽  
Free Water ◽  
Edible Coating ◽  
Refrigerated Storage ◽  
Structure Information ◽  
Tongue Sole ◽  
Low Field ◽  
Half Smooth Tongue Sole ◽  
Lf Nmr

Nondestructive and fast measurement and characterization of fish is highly desired during various processing treatments. This research investigated the effectiveness of low field LF-NMR and MRI as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets treated with edible coating combined with modified atmosphere packaging during refrigeration. T2 relaxation spectra showed three peaks representing bound water (T21), immobile water (T22), and free water (T23), respectively. pT22 accounted for the largest proportion of three types of water, followed by pT23. The weighted MRI provided the internal structure information associated with different samples, indicting the combination of edible coating and MAP (70% CO2 + 30% N2) is the best performance in the maintenance of qualities and freshness of HTS fillets. All results demonstrated that the combination of LF-NMR and MRI as fast and nondestructive methods have great potential to monitor qualities deterioration and predict shelf life in of HTS fillets during refrigerated storage.

scholarly journals Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2499
Author(s):  
Xiao Sun ◽  
Jinjie You ◽  
Yan Dong ◽  
Ligen Xu ◽  
Clay J. Maynard ◽  
...  
Keyword(s):  
Water Distribution ◽  
Bound Water ◽  
Free Water ◽  
Breast Meat ◽  
Low Field ◽  
Moisture Variation ◽  
Protein Properties ◽  
Low Field Nmr ◽  
Water Ratio ◽  
Chicken Patties

The scope of this paper was to investigate the effects of water distribution differences on the quality and feasibility of chicken patties supplemented with woody breast (WB). Chicken patties, containing differing amounts of WB (0%, 25%, 50%, 75%, 100%) were analyzed using low-field NMR. Quality differences between chicken patties were further evaluated by combining lipid and protein properties, fry loss (FL), color (L*, a*, b*), texture (hardness, springiness, chewiness, cohesiveness, resilience), microstructure, and sensory characteristics. The results expressed that both lipid and protein oxidation increased and immobilized water in chicken patties can be converted to free water more easily with increasing levels of WB. Additionally, the free water ratio decreased, water freedom increased, and the bound water ratio increased (p < 0.05). Fry loss, color, texture (hardness, springiness, chewiness), microstructure, and sensory (character, organization, taste) characteristics deteriorated significantly when the WB inclusion level exceeded 25%. Particularly, characteristics of texture (chewiness and character) and sensory (character and organization) decreased significantly as WB inclusion increased past 25% (p < 0.01). Furthermore, fry loss, texture, and overall microstructure partially confirmed the moisture variation of chicken patties as the potential cause of the abnormal quality. Although the experimental data expressed that mixing to 35% WB inclusion was feasible, the practical and economic impact recommends inclusion levels to not exceed 30%.

scholarly journals Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties

2021 ◽  
Vol 13 (11) ◽  
pp. 6010
Author(s):  
Asad Nawaz ◽  
Ibrahim Khalifa ◽  
Noman Walayat ◽  
Jose M. Lorenzo ◽  
Sana Irshad ◽  
...  
Keyword(s):  
Water Distribution ◽  
Microstructural Analysis ◽  
Bound Water ◽  
Free Water ◽  
Pasting Properties ◽  
Snack Food ◽  
Fish Waste ◽  
Low Field ◽  
Novel Method ◽  
Four Levels

Global fisheries production has increased up to ~200 MT, which has resulted in the intensive generation of waste or byproducts (~20 MT), which is creating serious problems for environmental management with zero income. This study proposes an idea of using whole fish (red and white meat, skin, bones, and fins but not scales) for human food (snack food) with the aim of zero waste generation. Whole fish powder (WFP) was prepared by a novel method (using freeze-drying as well as stone ball milling) and fortified in baked snacks at four levels (0, 5, 10, and 15% w/w of 100 g of formulation). The results revealed that the addition of WFP decreased expansion and color parameters compared to control. Hardness was significantly (p < 0.05) increased with the addition of WFP, which was attributed to the mineral content of WFP. Pasting properties determined by rapid visco analyzer (RVA) were dramatically decreased with the addition of 10–15% WFP, suggesting the weak interaction of starch and protein, which was also evidenced by scanning electron microscopy (SEM). Low field nuclear magnetic resonance (LF-NMR) analysis revealed that the amount of free water was increased when 10–15% WFP was added in snacks while bound water was highest in control and 5% WFP samples, respectively. The microstructural analysis by SEM showed that the protein network was increased in those samples incorporated with WFP compared to control that had more starch granules. The results suggest the feasibility of adding 5% WFP for proper structure, texture, pasting properties, and water distribution in order to reduce fish waste.

scholarly journals Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Tanushree Maity ◽  
A. S. Bawa ◽  
P. S. Raju
Keyword(s):  
Oil Content ◽  
Total Phenolics ◽  
Total Flavonoids ◽  
Breaking Force ◽  
Frying Temperature ◽  
Frying Time ◽  
Total Carotenoids ◽  
Vacuum Frying ◽  
Higher Temperature

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunterL*value decreased significantly (P<0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

Determine the Moisture Distribution in Sewage Sludge by Drying Differential

2014 ◽  
Vol 665 ◽  
pp. 404-407 ◽  
Author(s):  
Wan Yu ◽  
Pei Sheng Li
Keyword(s):  
Sewage Sludge ◽  
Interstitial Water ◽  
Bound Water ◽  
Free Water ◽  
High Accuracy ◽  
Moisture Distribution ◽  
Municipal Sewage ◽  
Municipal Sewage Sludge ◽  
Hot Air ◽  
Critical Water Content

Moisture distribution in sewage sludge was considered as the essential of thermal drying. Some methods were given in literatures to test the moisture distribution, but there was no standard method to determine the critical water content between different kinds of water. The municipal sewage sludge was dried by hot air in this work. Based on the drying curve, the derivative of drying rate with respect to dry basis moisture content was brought out to analyze the moisture distribution in sewage sludge. Results show that this method can easily determine the free water, interstitial water, surface water and bound water with a high accuracy. The present work can provide new insight to determine the moisture distribution in sewage sludge, which was still lacking in the literatures.

scholarly journals Testing the effects of basic numerical implementations of water migration on models of subduction dynamics

Solid Earth ◽  
2014 ◽  
Vol 5 (1) ◽  
pp. 537-555 ◽  
Author(s):  
M. E. T. Quinquis ◽  
S. J. H. Buiter
Keyword(s):  
Upper Mantle ◽  
Water Distribution ◽  
Mantle Wedge ◽  
Bound Water ◽  
Free Water ◽  
Water Velocity ◽  
Water Migration ◽  
Creep Flow ◽  
Dehydration Reactions ◽  
Slab Dehydration

Abstract. Subduction of oceanic lithosphere brings water into the Earth's upper mantle. Previous numerical studies have shown how slab dehydration and mantle hydration can impact the dynamics of a subduction system by allowing a more vigorous mantle flow and promoting localisation of deformation in the lithosphere and mantle. The depths at which dehydration reactions occur in the hydrated portions of the slab are well constrained in these models by thermodynamic calculations. However, computational models use different numerical schemes to simulate the migration of free water. We aim to show the influence of the numerical scheme of free water migration on the dynamics of the upper mantle and more specifically the mantle wedge. We investigate the following three simple migration schemes with a finite-element model: (1) element-wise vertical migration of free water, occurring independent of the flow of the solid phase; (2) an imposed vertical free water velocity; and (3) a Darcy velocity, where the free water velocity is a function of the pressure gradient caused by the difference in density between water and the surrounding rocks. In addition, the flow of the solid material field also moves the free water in the imposed vertical velocity and Darcy schemes. We first test the influence of the water migration scheme using a simple model that simulates the sinking of a cold, hydrated cylinder into a dry, warm mantle. We find that the free water migration scheme has only a limited impact on the water distribution after 1 Myr in these models. We next investigate slab dehydration and mantle hydration with a thermomechanical subduction model that includes brittle behaviour and viscous water-dependent creep flow laws. Our models demonstrate that the bound water distribution is not greatly influenced by the water migration scheme whereas the free water distribution is. We find that a bound water-dependent creep flow law results in a broader area of hydration in the mantle wedge, which feeds back to the dynamics of the system by the associated weakening. This finding underlines the importance of using dynamic time evolution models to investigate the effects of (de)hydration. We also show that hydrated material can be transported down to the base of the upper mantle at 670 km. Although (de)hydration processes influence subduction dynamics, we find that the exact numerical implementation of free water migration is not important in the basic schemes we investigated. A simple implementation of water migration could be sufficient for a first-order impression of the effects of water for studies that focus on large-scale features of subduction dynamics.

scholarly journals Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Li Li ◽  
Na Wang ◽  
Sen Ma ◽  
Songzhu Yang ◽  
Xuehua Chen ◽  
...  
Keyword(s):  
Relaxation Times ◽  
Frozen Storage ◽  
Bound Water ◽  
Intermediate Water ◽  
Proton Mobility ◽  
Flour Milling ◽  
Low Field ◽  
Relationship Of ◽  
Wheat Flours

This study was performed to investigate the quality of fresh wet noodles made from flour milling streams. The basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. The results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. The relaxation times T21 and T22, analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. Compared to that with ambient temperature storage, the wet noodles under frozen storage showed better quality. The relaxation time T21, and T22 showed a positive correlation with noodle quality.

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