scholarly journals Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2762
Author(s):  
Xinmiao Yao ◽  
Xianzhe Zheng ◽  
Rui Zhao ◽  
Zhebin Li ◽  
Huifang Shen ◽  
...  
Keyword(s):  
Critical Temperature ◽  
Moisture Content ◽  
Growth Function ◽  
Color Difference ◽  
Sudden Increase ◽  
Volumetric Heating ◽  
Microwave Baking ◽  
Starting Point ◽  
Heating Mode

Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated under the conditions of microwave baking and drum roasting. The results indicate that the acrylamide formation in baked adzuki beans obeys the exponential growth function during the baking process, where a rapid increase in acrylamide content occurs at a critical temperature and low moisture content. The critical temperature that leads to a sudden increase in acrylamide content is 116.5 °C for the moisture content of 5.6% (w.b.) in microwave baking and 91.6 °C for the moisture content of 6.1% (w.b.) in drum roasting. The microwave-baked adzuki beans had a higher formation of the kinetics of acrylamide than that of drum-roasted beans due to the microwave volumetric heating mode. The acrylamide content in baked adzuki beans had a significant correlation with their color due to the Maillard reaction. A color difference of 11.1 and 3.6 may be introduced to evaluate the starting point of the increase in acrylamide content under microwave baking and drum roasting, respectively. Heating processes, including microwave baking and drum roasting, for adzuki beans generate characteristic volatile compounds such as furan, pyrazine, ketone, alcohols, aldehydes, esters, pyrroles, sulfocompound, phenols, and pyridine. Regarding flavor formation, beans baked via drum roasting showed better flavor quality than microwave-baked beans.

scholarly journals Potential of microwave drying technology for increase drying rate and physical quality of kaffir lime (Citrus hystrix DC) leaves

2021 ◽  
Vol 924 (1) ◽  
pp. 012045
Author(s):  
F Su’aidah ◽  
I Taruna
Keyword(s):  
Moisture Content ◽  
Power Level ◽  
Preference Test ◽  
Color Difference ◽  
Microwave Drying ◽  
Drying Rate ◽  
Physical Quality ◽  
Oven Drying ◽  
Drying Rates

Abstract The effects of microwave power on microwave drying rates and the physical quality of kaffir lime leaves were studied. Three power levels were used in this study, high (723 watts), medium (537 watts), and low (420 watts). The moisture content, drying rate, color (L, a, b), and organoleptic parameters of each power level will be compared with the oven drying method (60°C). The result shows that the final moisture content of the high, medium, and low power of microwave drying are 6.06, 4.26%, and 6.16%db respectively, which is lower than oven drying, 16.62%db. Besides, the drying rate of microwave drying is 26.39-48.71%db/minute, higher than oven drying 0.32%db/minute. Dried kaffir lime leaves with medium level power (537 watt) has the lowest color difference (ΔE = 1.0 ± 0.29) compared to fresh leaves. While, the color and aromatic preference test dried kaffir lime leaves by microwave drying was preferable than oven drying.

Performance Study of Jutecell Fiber and Yarn

2012 ◽  
Vol 503-504 ◽  
pp. 671-675
Author(s):  
Jing Jing Li ◽  
Jia Guang Meng ◽  
Ning Li
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Performance Study ◽  
Cross Sectional ◽  
Blended Yarn ◽  
Starting Point ◽  
The Subject ◽  
Reference Parameters ◽  
Sectional Shape

As a starting point of the subject, the basic performances of Jutecell fiber and yarn were studied, the fiber cross-sectional shape, composition and mechanical properties of Jutecell fiber were first tested and analyzed systematically. In process of evaluating the quality of the yarn , its fineness , evenness, twist, strength, moisture content , hairiness properties were taken for the important reference parameters to carry on test and analysis. The blended yarn of Jutecell fiber and cotton fiber[1], with the blended rate of 50/50, Yarn fineness of 22.6tex, Fiber specification of 1.33dtex*38mm, were used in the research of the subject.

ANALYSIS OF SOUND SPEED IN LONGITUDINAL DIRECTION AT REFERENCE MOISTURE CONTENT (w = 12 %) IN SAWMILL ASSORTMENTS (FAGUS SYLVATICA, L.)

Akustika ◽  
2020 ◽  
pp. 45-50
Author(s):  
Alena Rohanová
Keyword(s):  
Moisture Content ◽  
Modulus Of Elasticity ◽  
Dynamic Modulus ◽  
Sound Speed ◽  
Longitudinal Direction ◽  
Structural Timber ◽  
Sound Speeds ◽  
Dynamic Modulus Of Elasticity ◽  
Round Timber

This paper explores the analysis of sound speeds in the longitudinal direction and their reduction to the reference moisture content w = 12 %. The sound speed cw was determined with Sylvatest Duo device. Moisture content of beech sawmill assortments (round timber: N = 16, logs: N = 2 × 16, structural boards: N = 54) in the range of 12 – 72 % was measured. For the analysis purposes, the sound speed was converted to reference conditions (c12, uref = 12%). A second-degree polynomial (parabola) with a regression equation of the form: c// = 5649 - 27,371 × w + 0.0735 × w2 was used to convert cw to c12, and correction of measured and calculated values was used as well. The sound speeds c12 in sawmill assortments (c12,round, c12,log, c12,board) were evaluated by linear dependences. Dependence was not confirmed for c12,round and c12,board1 (r = 0.168), in contrast for c12,round and c12,log2 the dependence is statistically very significant (r = 0.634). The results of testing showed that the most suitable procedure for predicting quality of structural timber is the first step round timber – log2, the second step: log2 - board2. More exact results of the construction boards were obtained from log2 than from log1. The sound speed is used in the calculation of dynamic modulus of elasticity (Edyn). EN 408 mentions the possibility of using dynamic modulus of elasticity as an alternative method in predicting the quality of structural timber.

Effects of Grain Moisture Content on Mechanical Grain Harvesting Quality of Summer Maize

2018 ◽  
Vol 44 (12) ◽  
pp. 1747 ◽  
Author(s):  
Lu-Lu LI ◽  
Jun XUE ◽  
Rui-Zhi XIE ◽  
Ke-Ru WANG ◽  
Bo MING ◽  
...  
Keyword(s):  
Moisture Content ◽  
Summer Maize ◽  
Grain Moisture

Application of membrane technology in the pretreatment of cheese dairies wastes and co-treatment in a municipal conventional biological unit

1997 ◽  
Vol 36 (2-3) ◽  
pp. 361-367 ◽  
Author(s):  
Eleftheria Papachristou ◽  
Costas T. Lafazanis
Keyword(s):  
Cheese Whey ◽  
Treatment Plant ◽  
Membrane Technology ◽  
Biological Unit ◽  
Urban Sewage ◽  
Dairy Wastes ◽  
Starting Point ◽  
Quality Of Milk ◽  
Cheese Production

A great number of cheese dairies and dairy industries in Greece are disposing their wastes, mainly cheese whey, either on land or in surface receivers, in large quantities creating a major environmental problem. A typical agricultural and pastoral provincial town of 70,000 inhabitants, Trikala, became the starting point of this research. A co-treatment of the urban sewage and the dairy wastes in the municipal treatment plant was recommended. The successful application of the above statement is based primarily on the pretreatment of the cheese dairies wastes. So far for cheese whey the recovery of the lactose serum in the contemporary central unit applying membrane technology has been suggested. As far as the wastewaters of the washing and refrigeration are concerned a pretreatment is required for the defatting in a grease trap, the grating, the adjustment of pH and the equalisation in an appropriate tank. Finally, this research has also focussed on the importance of membrane technology in improving the quality of milk and cheese production.

PENERAPAN PEMBELAJARAN METODE DISKUSI UNTUK MENINGKATKAN AKTIVITAS BELAJAR SISWA PADA PEMBELAJARAN IPS TERPADU DI KELAS VIII.B SMP NEGERI 5 KOTA SOLOK

2019 ◽  
Vol 5 (1) ◽  
pp. 35-42
Author(s):  
Erma Yenis
Keyword(s):  
Student Learning ◽  
Learning Outcomes ◽  
Learning Process ◽  
Teaching And Learning ◽  
Student Learning Outcomes ◽  
Learning Activities ◽  
Good Teaching ◽  
Starting Point ◽  
Class Viii

Abstractlearning process  good teaching  can create a situation that allows children to learn, so that is the starting point of the success of teaching. The low quality of education depends on the management of the teaching and learning process which can be interpreted as being less effective in the teaching and learning process, the causes: (1) Low learning activities, (2) Inadequate facilities and infrastructure. The case in Solok City Middle School, the low level of student learning activities allegedly influenced the low student learning outcomes. Based on observations on class VIII A which included the superior class had not yet achieved the desired completeness, the class with the least completeness was class VIII B which was 33.33% with KKM 65 criteria. Seeing this reality, teachers were required to motivate students and foster enthusiasm student learning. Therefore, to foster students' enthusiasm for learning, the author tries to apply student learning activities through discussion methods in small groups.Keywords: Learning, discussion AbstrakProses belajar mengajar yang baik dapat menciptakan situasi yang mmemungkinkan anak belajar, sehingga merupakan titik awal keberhasilan pengajaran. Rendahnya mutu pendidikan tergantung pada pengelolaan proses belajar mengajar yang dapat diartikan kurang efektifnya proses belajar mengajar, penyebabnya: (1) Rendahnya aktifitas belajar,  (2) Sarana dan prasarana yang belum memadai. Kasus pada SMP Negeri % Kota Solok rendahnya aktifitas belajar siswa diduga berpengaruh terhadap rendahnya hasil belajar siswa. Berdasarkan pengamatanpada  kelas VIII A yang termasuk kelas unggul belum mencapai ketuntasan yang di inginkan, sedangkan kelas yang paling sedikit ketuntasannya adalah kelas VIII B yaitu sebanyak 33,33 % dengan kriterian KKM 65. Melihat kenyataan tersebut, guru dituntut untuk dapat memotivasi siswa dan menumbuhkan semangat belajar siswa. Karena itu, untuk menumbuhkan semangat belajar siswa, penulis mencoba untuk menerapkan aktivitas belajar siswa melalui metode diskusi dalam kelompok kecil. Kata kunci: Pembelajaran, diskusi

scholarly journals How can electric lighting contribute to human health and well-being?

2021 ◽  
Vol 53 (5) ◽  
pp. 515-522
Author(s):  
P Raynham
Keyword(s):  
Human Health ◽  
Psychological Impact ◽  
Health Benefits ◽  
Well Being ◽  
Health Problems ◽  
Starting Point ◽  
Electric Light ◽  
Health And Well Being ◽  
Hypothetical Explanation

Electric light in buildings may provide some health benefits; however, for most people these benefits are likely to be small. It is possible for electric lighting to cause health problems, if there is too little light or there is glare, but for the most part there is good guidance available and these problems can be avoided. The quality of the lit environment can have a psychological impact and this may in turn impact well-being. A starting point for this is perceived adequacy of illumination. Related lighting metrics are examined and a hypothetical explanation is suggested.

scholarly journals Thermal Physics and Glaucoma II: Preliminary Evidences for a Thermophysical Design of a Possible Visible-Light-Photons Therapy

2021 ◽  
Vol 11 (14) ◽  
pp. 6301
Author(s):  
Giulia Grisolia ◽  
Mariarosa Astori ◽  
Antonio Ponzetto ◽  
Antonio Vercesi ◽  
Umberto Lucia
Keyword(s):  
Quality Of Life ◽  
Thermodynamic Approach ◽  
Equilibrium Thermodynamic ◽  
Pharmacological Treatments ◽  
Light Stimulation ◽  
Cell Behaviour ◽  
Thermal Physics ◽  
Starting Point

Recently, a non-equilibrium thermodynamic approach has been developed in order to model the fundamental role of the membrane electric potential in the cell behaviour. A related new viewpoint is introduced, with a design of a photobiomodulation treatment in order to restore part of the visual field. Here, a first step in experimental evidence of the validity of the thermodynamic approach is developed. This result represents the starting point for future experimental improvements for light stimulation in order to improve the quality of life of the patients. The future possible therapy will be in addition to the pharmacological treatments.

scholarly journals Packaging Solutions to Extend the Shelf Life of Green Asparagus (Asparagus officinalis L.) ‘Vegalim’

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 478
Author(s):  
Stefania Toscano ◽  
Valeria Rizzo ◽  
Fabio Licciardello ◽  
Daniela Romano ◽  
Giuseppe Muratore
Keyword(s):  
Shelf Life ◽  
Color Difference ◽  
Asparagus Officinalis ◽  
Total Phenolic ◽  
Postharvest Life ◽  
Sensory Color ◽  
Highly Correlated ◽  
Enzymatic Changes ◽  
Green Asparagus

The aim of the study was to assess, through a comparative shelf-life test, the suitability of two packaging materials, namely macro-perforated polypropylene (PP MA) and micro-perforated coextruded polypropylene (PP C), for the quality preservation of green asparagus (Asparagus officinalis L. ‘Vegalim’). Quality of spears was evaluated during 30 days at refrigerated storage by monitoring chemical, physical, and enzymatic parameters as well as sensory descriptors. PP C kept headspace composition close to suggested values for fresh green asparagus. Total color difference increased during the storage and it was highly correlated with chlorophyll-a and carotenoids, however, sensory color perception did not change significantly until 22 days of storage. PP C maintained ascorbic acid concentrations close to the initial levels, limited total phenolic compound loss to 24% (45% in PP MA), determined an increase of 72% in fiber content and small changes in lignin value; enzymatic changes were significantly inhibited. Significant sensorial differences were detected after 22 days of storage, with PP C performing better than PP MA. PP C film was confirmed as the best choice, limiting weight loss and maintaining a fresh-like appearance during 30 days of storage, thus allowing an extension in postharvest life.

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