scholarly journals Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 187
Author(s):  
Ruibin Wang ◽  
Ming Li ◽  
Yimin Wei ◽  
Boli Guo ◽  
Margaret Brennan ◽  
...  
Keyword(s):  
Internal Structure ◽  
Water Status ◽  
Bound Water ◽  
Textural Properties ◽  
Water Relation ◽  
Drying Process ◽  
Low Field ◽  
Internal Structures ◽  
Sensory Score ◽  
Buckwheat Flour

Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio and were more elastic than DBN. FBN-20% showed the highest sensory score, followed by DBN-50%. The mechanisms causing the quality differences were investigated using water mobility and the internal structures of the noodles were investigated with low-field nuclear magnetic resonance and scanning electron microscopy, respectively. Compared with FBN, DBN showed a denser internal structure, which explained its higher hardness. The water within FBN and DBN was mainly in the form of softly bound water and tightly bound water, respectively. FBN with highly mobile softly bound water (longer T22) and a more uniform internal structure had a lower breakage ratio, whereas the trends of water relation with texture properties were different for FBN and DBN. The drying process and added extruded buckwheat flour together contributed to the varied cooking and textural properties.

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 Influence of Refrigerated Storage on Water Status, Protein Oxidation, Microstructure, and Physicochemical Qualities of Atlantic Mackerel (Scomber scombrus)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 214
Author(s):  
Rong Lin ◽  
Shasha Cheng ◽  
Siqi Wang ◽  
Mingqian Tan ◽  
Beiwei Zhu
Keyword(s):  
Magnetic Resonance ◽  
Protein Oxidation ◽  
Water Status ◽  
Bound Water ◽  
Thiobarbituric Acid ◽  
B Value ◽  
Storage Process ◽  
Atlantic Mackerel ◽  
Low Field ◽  
Resonance Relaxation

Moisture migration, protein oxidation, microstructure, and the physicochemical qualities of Atlantic mackerel during storage at 4 °C and 0 °C were explored in this study. Three proton components were observed in mackerel muscle using low-field nuclear magnetic resonance relaxation, which were characterized as bound water, immobilized water, and lipid. The relaxation peak of immobilized water shifted to a shorter relaxation time and its intensity decreased with the proceeding of the storage process. T1 and T2 weighted images obtained by magnetic resonance imaging showed a slightly continuous decrease in the intensity of water. The significant decrease in sulfhydryl (SH) content and the increase in carbonyl group (CP) content, disulfide bond content, and hydrophobicity revealed the oxidation of protein during storage. The contents of α-helixes in proteins decreased while that of random coils increased during storage, which suggested changes in the secondary structure of mackerel protein. The storage process also caused the contraction and fracture of myofibrils, and the granulation of endolysin protein. In addition, the drip loss, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS) value, and b* value increased significantly with the storage time.

Mathematical Models of Papermaking

2001 ◽  
Vol 6 (1) ◽  
pp. 9-19 ◽  
Author(s):  
A. Buikis ◽  
J. Cepitis ◽  
H. Kalis ◽  
A. Reinfelds ◽  
A. Ancitis ◽  
...  
Keyword(s):  
Mathematical Model ◽  
Initial Value Problems ◽  
Moisture Transfer ◽  
Bound Water ◽  
Drying Process ◽  
Initial Value ◽  
First Order ◽  
Heat And Moisture ◽  
The Mathematical Model ◽  
The Web

The mathematical model of wood drying based on detailed transport phenomena considering both heat and moisture transfer have been offered in article. The adjustment of this model to the drying process of papermaking is carried out for the range of moisture content corresponding to the period of drying in which vapour movement and bound water diffusion in the web are possible. By averaging as the desired models are obtained sequence of the initial value problems for systems of two nonlinear first order ordinary differential equations. 

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.

scholarly journals Movements of Mycoplasma mobile gliding machinery detected by high-speed atomic force microscopy

2021 ◽  
Author(s):  
Kohei Kobayashi ◽  
Noriyuki Kodera ◽  
Taishi Kasai ◽  
Yuhei O Tahara ◽  
Takuma Toyonaga ◽  
...  
Keyword(s):  
Atomic Force Microscopy ◽  
Internal Structure ◽  
Sodium Azide ◽  
High Speed ◽  
Atp Hydrolysis ◽  
Solid Surfaces ◽  
Force Microscopy ◽  
Special Mechanism ◽  
Atomic Force ◽  
Internal Structures

ABSTRACTMycoplasma mobile, a parasitic bacterium, glides on solid surfaces, such as animal cells and glass by a special mechanism. This process is driven by the force generated through ATP hydrolysis on an internal structure. However, the spatial and temporal behaviors of the internal structures in living cells are unclear. In this study, we detected the movements of the internal structure by scanning cells immobilized on a glass substrate using high-speed atomic force microscopy (HS-AFM). By scanning the surface of a cell, we succeeded in visualizing particles, 2 nm in hight and aligned mostly along the cell axis with a pitch of 31.5 nm, consistent with previously reported features based on electron microscopy. Movements of individual particles were then analyzed by HS-AFM. In the presence of sodium azide, the average speed of particle movements was reduced, suggesting that movement is linked to ATP hydrolysis. Partial inhibition of the reaction by sodium azide enabled us to analyze particle behavior in detail, showing that the particles move 9 nm right, relative to the gliding direction, and 2 nm into the cell interior in 330 ms, then return to their original position, based on ATP hydrolysis.IMPORTANCEThe Mycoplasma genus contains bacteria generally parasitic to animals and plants. Some Mycoplasma species form a protrusion at a pole, bind to solid surfaces, and glide by a special mechanism linked to their infection and survival. The special machinery for gliding can be divided into surface and internal structures that have evolved from rotary motors represented by ATP synthases. This study succeeded in visualizing the real-time movements of the internal structure by scanning from the outside of the cell using an innovative high-speed atomic force microscope, and then analyzing their behaviors.

scholarly journals Physico-sensory and Textural Properties of Composite Millet Palm Jaggery Muffins

2021 ◽  
Vol 21 (1) ◽  
pp. 37
Author(s):  
Snehal Jadhav ◽  
V. Kavinya ◽  
R. Vijay Nirmal ◽  
H. Mohammed Shameem ◽  
K. Ramalakshmi
Keyword(s):  
Textural Properties ◽  
Cane Sugar ◽  
Quality Parameters ◽  
Plate Count ◽  
Total Plate Count ◽  
Brown Colour ◽  
Sensory Score ◽  
Microbial Analysis ◽  
And Control ◽  
Mold Count

Composite millet palm jaggery (CMPJ) muffins were prepared by replacing all-purpose flour with composite millet flour at different level (0:100, 50:50, 30:70) and replacing cane sugar completely with palm jaggery. CMPJ muffins and control muffins with cane sugar (APFS) were analyzed for Physico-sensory and textural properties (TPA). Incorporation of millet flour and wheat flour at the ratio 70:30 resulted in an acceptable product with good sponginess which is one of the desirable properties of muffins. The moisture content of muffins prepared with palm jaggery was found to be higher (21.84±0.01%) than muffins prepared with sugar (19.58 ±0.01%). The lightness of the crumb and crust (37.58±0.08, 28.89±0.11) of CMPJ muffins were found to be lesser than control muffins (58.34±0.20, 35.30±0.99), whereas redness of crumb and crust was found more in CMPJ muffins (9.18±0.07, 12.12±0.22) than APFS muffins (6.56±0.15, 10.61 ±0.15) which is due to the brown colour of palm jaggery. The muffins with jaggery had lower pH and sensory score and higher water activity (aw) than muffins with sugar. TPA results showed that CMPJ (6270±7.2 g) were slightly harder than APFS (4729±4.7). Microbial analysis (Total plate count, Yeast and mold count) for CMPJ muffins was found to be safe for consumption upto 12 days without added preservative. It is concluded that CMPJ muffins (without preservative) can be an alternative to APFS without affecting the quality parameters of the product.

scholarly journals Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas

2020 ◽  
Vol 103 (12) ◽  
pp. 11039-11049 ◽  
Author(s):  
Dorota Najgebauer-Lejko ◽  
Magdalena Witek ◽  
Daniel Żmudziński ◽  
Anna Ptaszek
Keyword(s):  
Water Status ◽  
Textural Properties

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

2018 ◽  
Vol 111 ◽  
pp. 534-543 ◽  
Author(s):  
Zhenbin Liu ◽  
Bhesh Bhandari ◽  
Sangeeta Prakash ◽  
Min Zhang
Keyword(s):  
3D Printing ◽  
Internal Structure ◽  
Textural Properties

Determination of T2 cut-off for shale reservoirs: a case study from the Carynginia formation, Perth Basin, Western Australia

2017 ◽  
Vol 57 (2) ◽  
pp. 664 ◽  
Author(s):  
M. Nadia Testamanti ◽  
Reza Rezaee ◽  
Yujie Yuan ◽  
Dawei Pan
Keyword(s):  
Pore Size Distribution ◽  
Pore Size ◽  
Size Distribution ◽  
Petroleum Industry ◽  
Bound Water ◽  
Invasive Technique ◽  
Sources Of Information ◽  
Vacuum Oven ◽  
Low Field ◽  
Wide Range

Over recent decades, the low-field Nuclear Magnetic Resonance (NMR) method has been consistently used in the petroleum industry for the petrophysical characterisation of conventional reservoirs. Through this non-invasive technique, the porosity, pore size distribution and fluid properties can be determined from the signal emitted by fluids present in the porous media. Transverse relaxation (T2) data, in particular, are one of the most valuable sources of information in an NMR measurement, as the resulting signal decay can be inverted to obtain the T2 distribution of the rock, which can in turn be correlated with porosity and pore size distribution. The complex pore network of shales, which can have a large portion of pore sizes in the nanopore and mesopore range, restricts the techniques that can be used to investigate their pore structure and porosity. The ability of the NMR technique to detect signals from a wide range of pores has therefore prompted the quest for more standardised interpretation methods suitable for shales. Using low-field NMR, T2 experiments were performed on shale samples from the Carynginia formation, Perth Basin, at different saturation levels. The shale samples were initially saturated with brine and the T2 spectrum for each sample was obtained. Then, they were placed in a vacuum oven and their weight monitored until a constant value was reached. T2 curves were subsequently obtained for each of the oven-dried samples and a cut-off value for clay-bound water was calculated.

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