scholarly journals Effects of Processing on Starch Structure, Textural, and Digestive Property of “Horisenbada”, a Traditional Mongolian Food

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 212
Author(s):  
Hongyan Li ◽  
Zhijun Chen ◽  
Yifan Mu ◽  
Ruolan Ma ◽  
Laxi Namujila ◽  
...  
Keyword(s):  
Shelf Life ◽  
Health Benefits ◽  
Molecular Size ◽  
Granular Structure ◽  
Starch Granules ◽  
Order Model ◽  
Digestion Rate ◽  
First Order ◽  
Starch Structure

Horisenbada, prepared by the soaking, steaming, and baking of millets, is a traditional Mongolian food and is characterized by its long shelf life, convenience, and nutrition. In this study, the effect of processing on the starch structure, textural, and digestive property of millets was investigated. Compared to the soaking treatment, steaming and baking significantly reduced the molecular size and crystallinity of the millet starch, while baking increased the proportion of long amylose chains, partially destroyed starch granules, and formed a closely packed granular structure. Soaking and steaming significantly reduced the hardness of the millets, while the hardness of baked millets is comparable to that of raw millet grains. By fitting digestive curves with a first-order model and logarithm of the slope (LOS) plot, it showed that the baking treatment significantly reduced the digestibility of millets, the steaming treatment increased the digestibility of millets, while the soaked millets displayed a similar digestive property with raw millets, in terms of both digestion rate and digestion degree. This study could improve the understanding of the effects of processing on the palatability and health benefits of Horisenbada.

A first-order model of thermal lensing of laser propagation in the eye and implications for laser safety

2005 ◽  
Author(s):  
Robert J. Thomas ◽  
Rebecca L. Vincelette ◽  
Gavin D. Buffington ◽  
Amber D. Strunk ◽  
Michael A. Edwards ◽  
...  
Keyword(s):  
Thermal Lensing ◽  
Order Model ◽  
Laser Safety ◽  
First Order ◽  
Laser Propagation

scholarly journals Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 746
Author(s):  
Chae-Min Han ◽  
Jong-Hee Shin ◽  
Jung-Bae Kwon ◽  
Jong-Soo Kim ◽  
Jong-Gun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Variety ◽  
Wheat Variety ◽  
Economic Loss ◽  
Rice Grain ◽  
Starch Granules ◽  
Rice Varieties ◽  
Starch Structure ◽  
Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

Application of two approaches to model chlorine residuals in Severn Trent Water Ltd (STW) distribution systems

1997 ◽  
Vol 36 (5) ◽  
pp. 317-324 ◽  
Author(s):  
M.J. Rodriguez ◽  
J.R. West ◽  
J. Powell ◽  
J.B. Sérodes
Keyword(s):  
Distribution System ◽  
Distribution Systems ◽  
Treatment Plant ◽  
Residual Chlorine ◽  
Ann Model ◽  
Order Model ◽  
First Order ◽  
Chlorine Decay ◽  
Artificial Neural Network Ann ◽  
Key Parameter

Increasingly, those who work in the field of drinking water have demonstrated an interest in developing models for evolution of water quality from the treatment plant to the consumer's tap. To date, most of the modelling efforts have been focused on residual chlorine as a key parameter of quality within distribution systems. This paper presents the application of a conventional approach, the first order model, and the application of an emergent modelling approach, an artificial neural network (ANN) model, to simulate residual chlorine in a Severn Trent Water Ltd (U.K.) distribution system. The application of the first order model depends on the adequate estimation of the chlorine decay coefficient and the travel time within the system. The success of an ANN model depends on the use of representative data about factors which affect chlorine evolution in the system. Results demonstrate that ANN has a promising capacity for learning the dynamics of chlorine decay. The development of an ANN appears to be justifiable for disinfection control purposes, in cases when parameter estimation within the first order model is imprecise or difficult to obtain.

Reduced Order Model of MEMS Sensors Near Natural Frequency

2011 ◽  
Author(s):  
Dumitru I. Caruntu ◽  
Jose C. Solis Silva
Keyword(s):  
Natural Frequency ◽  
Nonlinear Response ◽  
Casimir Effect ◽  
Electrostatic Force ◽  
Reduced Order Model ◽  
Mass Detection ◽  
Order Model ◽  
Reduced Order ◽  
First Order ◽  
Electrostatically Actuated

The nonlinear response of an electrostatically actuated cantilever beam microresonator sensor for mass detection is investigated. The excitation is near the natural frequency. A first order fringe correction of the electrostatic force, viscous damping, and Casimir effect are included in the model. The dynamics of the resonator is investigated using the Reduced Order Model (ROM) method, based on Galerkin procedure. Steady-state motions are found. Numerical results for uniform microresonators with mass deposition and without are reported.

scholarly journals Understanding Starch Structure: Recent Progress

Agronomy ◽  
2017 ◽  
Vol 7 (3) ◽  
pp. 56 ◽  
Author(s):  
Eric Bertoft
Keyword(s):  
Cluster Model ◽  
Three Dimensional ◽  
Basic Structure ◽  
Dimensional Structure ◽  
Starch Granules ◽  
Growth Rings ◽  
Starch Structure ◽  
Internal Structures ◽  
Size And Morphology ◽  
Amylopectin Structure

Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.

Scattering from composite materials: a first-order model

1989 ◽  
Vol 37 (2) ◽  
pp. 219-228 ◽  
Author(s):  
T.L. Krohn ◽  
L.N. Medgyesi-Mitschang
Keyword(s):  
Composite Materials ◽  
Order Model ◽  
First Order
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