Based on the Protection of Water Pack Polysaccharide Processing Technology and its Optimization

2014 ◽  
Vol 1056 ◽  
pp. 107-113
Author(s):  
Yun Long Zhu ◽  
Qian Qian Wang ◽  
Yang Yuan ◽  
Jing Jing Zhu
Keyword(s):  
Heating Temperature ◽  
Retention Rate ◽  
Heating Time ◽  
Processing Method ◽  
Slice Thickness ◽  
Optimal Process ◽  
Frying Time ◽  
Heating Treatment ◽  
Baked Products

Purpose: For health water pack polysaccharide easy loss occurred during processing, establish a high retention rate of the processing method. Method: Chooseing slice thickness, heating time and temperature as the parameter, the water pack for steaming, boiled, Fried, baked oil heating treatment, determination of the water pack polysaccharide content, it is concluded that optimal process parameters, the retention rate of statistics. Results: The best conditions for water pack all kinds of processing method is: (1) steamed products: slice thickness of 1.6 cm, 106 °C steamed 10 mins; (2) boiled products: slice thickness of 1.2 cm, 90 °C cooked for 10 mins; (3) baked products: the slice thickness of 0.2 cm, 160 °C baking 14 mins; (4) Fried products: the slice thickness of 0.2 cm, and 150 °C the frying time of 5.5 mins. Processing products in water pack polysaccharide retention rate is as follows: Steaming > Boiled > Fried > Baking. Conclusion: steamed processing for water pack polysaccharide retention rate is high, is the water pack of preferred processing method; Boiled, grilled, Fried method should choose low heating temperature.

scholarly journals SPECTROPHOTOMETRIC DETERMINATION OF PYROCATHECOL AND PYROGALLOL BASED ON THEIR REDOX REACTION WITH IRON(III)/PHENANTHROLINE SYSTEM

2010 ◽  
Vol 2 (3) ◽  
pp. 161-166 ◽  
Author(s):  
Mudasir Mudasir ◽  
Mugiyanti Mugiyanti ◽  
Ngatidjo Hadipranoto
Keyword(s):  
Phenolic Compounds ◽  
Redox Reaction ◽  
Heating Temperature ◽  
Heating Time ◽  
Maximum Absorption ◽  
Optimum Conditions ◽  
Phenanthroline Complex ◽  
Maximum Absorption Wavelength ◽  
Absorption Wavelength

An analytical method for the spectrophotometric determination of some phenolic compounds, i.e.: pyrocathecol and pyrogallol based on their redox reaction with iron(III)-phenanthroline complex has been developed. These two compounds, in appropriate conditions, reduce iron(III)-phenanthroline complex to yield very stable and color-intense complex of iron(II)-phenanthroline, [Fe(phen)2]2+, whose concentration is equivalent to the amount of pyrocathecol or pyrogallol in the solution, and is easily detected by spectrophotometric method. Some parameters influencing the sensitivity of the determination were optimized. These included maximum absorption wavelength, pH of the solution, time and temperature of heatingand reagent to analyte minimum mole-ratio. Using the optimum conditions obtained, the analytical performance of the method was examined and the developed method was then applied to analyzed pyrocathecol and pyrogallol contents in several river water of Yogyakarta, Indonesia. Result of the study showed that the optimum conditions for the determination of pyrocathecol are as follows: maximum absorption wavelength (lmax) at 510 nm, pH of the solution = 4, heating time = 120 min, heating temperature = 70 0C and the minimum mole ratio of reagent to analyte is 8. On the other hand, the optimum conditions for the determination of pyrogallol are as follows: maximum absorption wavelength (lmax) at 510 nm, pH of the solution = 5, heating time = 90 min, heating temperature = 90 0C and the minimum mole ratio of reagent to analyte is 7. At the corresponding conditions of analysis, calibration curves for pyrocathecol and pyrogallol are linear in the range concentration of 0.00 - 0.16 ppm and 0.00 - 0.24 ppm, respectively. The correlation coefficients for both compounds were found to be higher than 0.998 and the detection limits went down below 0.07 ppm. It has been demonstrated that the developed method can be applied for the determination of pyrocathecol and pyrogallol contents in natural samples.   Keywords: Spectrophotometry, phenolic compounds, 1,10-phenanthroline, redox reaction

scholarly journals Effect of processing conditions on some quality attributes of fried cassava-defatted peanut crackers

2021 ◽  
Vol 13 (1) ◽  
pp. 111-121
Author(s):  
Olajide Sobukola ◽  
Feyisola Ajayi ◽  
Omowunmi Kayode ◽  
Opeyemi Faloye
Keyword(s):  
Oil Content ◽  
Quality Attributes ◽  
Peanut Flour ◽  
Process Conditions ◽  
Slice Thickness ◽  
Regression Equations ◽  
Frying Time ◽  
Sensory Analyses ◽  
Full Factorial

A 23 full factorial design was used to investigate the effect of steaming time, dough slice thickness and frying time on some quality attributes of fried cassava-defatted peanut crackers. The sample mixture (cassava starch-75% and defatted peanut flour-25%) was worked up to a moisture content of 40.85%, formed into a sausage-like shape, steamed (40 and 80 min) and then refrigerated at 5 °C for 18 h. Refrigerated dough were sliced into different thicknesses (1 and 2 mm), dried at 60 °C for 4 h and then fried at 170 °C for between 10-20 s. Fried samples were analyzed for moisture and oil contents, expansion, texture, and colour. The effect of the variables was analyzed using ANOVA of Design expert version 12 after which regression models and response surface plots were generated. Optimized samples were obtained and sensory analyses of the sample were conducted. The regression equations were evaluated and verified to be accurate with high determination of coefficient of between 0.87 and 0.99. Linear model terms of steaming time, slice thickness and frying time significantly (p<0.05) affect oil content and texture while interaction of steaming time and slice thickness significantly (p<0.05) affect oil content. The optimized process conditions to obtain high nutritious and healthier fried cassava – defatted peanut crackers were 80 min, 1.00 mm and 10.02 s for steaming time, dough slice thickness and frying time, respectively.

scholarly journals Antibacterial Potential of Star Anise (Illicium verum Hook. f.) Against Food Pathogen Bacteria

2020 ◽  
Vol 14 (1) ◽  
pp. 3
Author(s):  
EVELINE EVELINE ◽  
AGUSTIN NOVITA
Keyword(s):  
Heating Temperature ◽  
Octadecenoic Acid ◽  
Food Product ◽  
Inhibition Zone ◽  
Heating Time ◽  
E Coli ◽  
Star Anise ◽  
Spoilage Bacteria ◽  
Heating Treatment ◽  
Illicium Verum

Star anise (Illicium verum Hook. f.) is commonly used as spice and flavor enhancer in food. Previous research revealed the presence of active compound which could inhibit bacterial growth. Thus, in order to apply star anise as natural antibacterial agent in food product, a further research concerning antibacterial activity and stability of star anise was conducted. Crude extract of star anise was obtained using ethanol and acetone with maceration method for 3 days, then diluted to 10, 20, 30, 40, and 50% (w/v). Well diffusion was conducted against three food spoilage bacteria (Staphylococcus aureus, Escherichia coli, and Bacillus cereus). Extract from ethanol with 30% concentration was selected as the best extract in which inhibit more than 6 mm inhibition zone with MIC and MBC value: 1.59% and 6.36% (S. aureus), 1.04% and 4.18% (E. coli), and 0.59% and 2.39% (B. cereus). This selected extract was used to test the extract stability against 4 levels of heating temperature (60, 70, 80, and 90°C) for 2 levels of heating time (15 and 30 minutes), and 4 levels of pH (4, 5, 6, and 7). Based on our results, different heating treatment and pH caused extract instability. Star anise extract was more stable at 60°C for 15 minutes heating treatment and pH 4, which resulting the lowest inhibition zone reduction compared to control extract. Star anise extract was categorized as low toxic compound (LC50 = 212.09 ppm). Terpenoids (anethole, 2,6-dimethyl-6-(4-methyl-3-pentenyl)-2-norpinene, β-caryophyllene, β-bisabolene) was founded as major antibacterial compound in star anise extract; fatty acid (6-octadecenoic acid, hexadecanoic acid, stearic acid) and benzaldehyde (4-anisaldehyde, p-allylanisole) were also founded as minor compound.

scholarly journals Application of Hantzsch reaction for sensitive determination of eflornithine in cream, plasma and urine samples

2021 ◽  
Vol 8 (5) ◽  
Author(s):  
Albandary Almahri ◽  
Mohamed A. Abdel-Lateef
Keyword(s):  
Heating Temperature ◽  
Heating Time ◽  
Current Approach ◽  
Facial Hair ◽  
Selective Determination ◽  
Ich Guidelines ◽  
Dihydropyridine Derivative ◽  
Plasma And Urine Samples ◽  
Time Buffer

Eflornithine (EFN) is an anti- Trypanosoma brucei agent for the medication of sleeping sickness and widely distributed for the treatment of hirsutism (unwanted facial hair in women). The presented work demonstrates a comprehensive analytical approach for the spectrofluorometric determination of EFN in commercial cream samples and various biological samples. The proposed method is based on the formation of a highly yellow–green fluorescence dihydropyridine derivative after the interaction between EFN and acetylacetone/formaldehyde reagent in a slightly acidic medium. Furthermore, the optimal variables such as reagent volumes, pH of the medium, heating time, buffer volume, heating temperature and diluting solvent were carefully selected to achieve the maximum fluorescence activity. The fluorescence activity for the formed derivative was measured at λ emission = 477 nm after λ excitation = 418 nm. Concerning linearity, accuracy, sensitivity, precision and robustness, the presented method was validated and verified according to ICH guidelines. Moreover, the proposed work offered a selective determination for EFN in various brands of pharmaceutical cream without any interference from excipients. Eventually, the current approach was assured to be successful in the estimation of EFN in urine and plasma samples with acceptable recovery results.

scholarly journals Study on Ultra-High Temperature Contact Solution Treatment of Al–Zn–Mg–Cu Alloys

Metals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 842
Author(s):  
Wenming Jin ◽  
Jianhao Yu ◽  
Zhiqiang Zhang ◽  
Hongjie Jia ◽  
Mingwen Ren
Keyword(s):  
Heating Temperature ◽  
Solution Treatment ◽  
Strengthening Mechanism ◽  
Heating Time ◽  
Solution Time ◽  
Solution Temperature ◽  
Second Phase ◽  
Total Strength ◽  
Cu Alloys ◽  
Short Heating Time

Contact solution treatment (CST) of Al–Zn–Mg–Cu alloys can shorten solution time to within 40 s in comparison with 1800 s with traditional solution treatment using a heating furnace. Heating temperature is the key factor in solution treatment. Considering the short heating time of CST, the ultra-high solution temperature over 500 °C of Al–Zn–Mg–Cu alloys was studied in this work. The effects of solution temperatures on the microstructures and the mechanical properties were investigated. The evolution of the second phases was explored and the strengthening mechanisms were also quantitatively evaluated. The results showed that solution time could be reduced to 10 s with the solution temperature of 535 °C due to the increasing dissolution rate of the second phase and the tensile strength of the aged specimen could reach 545 MPa. Precipitation strengthening was the main strengthening mechanism, accounting for 75.4% of the total strength. Over-burning of grain boundaries occurred when the solution temperature increased to 555 °C, leading to the deterioration of the strength.

Numerical Simulation and Process Optimization of Automotive Friction Materials in Warm Pressing Forming

2013 ◽  
Vol 788 ◽  
pp. 57-60
Author(s):  
Chun Cao ◽  
Chun Dong Zhu ◽  
Chen Fu
Keyword(s):  
Process Optimization ◽  
Heating Temperature ◽  
Maximum Energy ◽  
Heating Time ◽  
Product Performance ◽  
Forming Process ◽  
Friction Materials ◽  
Forming Technology ◽  
The Relationship ◽  
Temperature Heating

Warm pressing forming technology has been gradually applied to the forming of automotive friction materials. How to ensure product performance to achieve the target at the same time achieve the maximum energy saving is the research focus of this study. In this paper, by using finite element method, the field of automotive friction materials in warm pressing forming was analyzed, reveals the relationship between the temperature field and the heating temperature/heating time. Furthermore, the energy consumption was analyzed and compared it with hot pressing forming process. The results will have significant guiding to the process optimization in warm pressing forming.

scholarly journals Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1419
Author(s):  
Tao Yang ◽  
Pei Wang ◽  
Qin Zhou ◽  
Xiao Wang ◽  
Jian Cai ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Heating Temperature ◽  
Major Change ◽  
Covalent Bonds ◽  
Ordered Structures ◽  
Textural Characteristic ◽  
Physicochemical Changes ◽  
Heating Treatment ◽  
Weight Protein ◽  
Β Sheet

The behaviors of starch and protein in wheat flour during heating were investigated, and the molecular changes of starch and protein and their effects on the textural characteristics were assessed. The results showed that with the increased temperature, soluble protein aggregated to insoluble high-molecular-weight protein polymers when the heating temperature exceeded 70 °C, and the aggregation of protein was mainly caused by covalent bonds of disulfide (SS) bonds. Hydrophobic interaction was the main noncovalent bond that participated in the formation of protein aggregates. The major change in the secondary structure during heating was a pronounced transition towards β-sheet-like structures. Considerable disruption of ordered structures of starch occurred at 70 °C, and starch was fully gelatinized at 80 °C. Typical starch pasting profiles of cooked flour were observed when the temperature was below 70 °C, and heat treatment decreased the pasting viscosity of the cooked flour from control to 80 °C, whereas the viscosity of the wheat flour increased in heating treatment at 90, 95 and 100 °C. The intense protein-starch interaction during heating affected the textural characteristic of flour gelation, which showed higher strength at 90, 95 and 100 °C. This study may provide a basis for improving wheat flour processing conditions and could lead to the production of new wheat products.

The effect of heating time in the determination of phosphorus by wet digestion

Talanta ◽  
1982 ◽  
Vol 29 (7) ◽  
pp. 641-642 ◽  
Author(s):  
S Thomas
Keyword(s):  
Heating Time ◽  
Wet Digestion
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