microwave treatment
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Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 171
Author(s):  
Jianyou Zhang ◽  
Xuehua Xie ◽  
Lyu Zhang ◽  
Yiling Hong ◽  
Gaopeng Zhang ◽  
...  

Pre-cooked adzuki beans (Vigna angularis), which looks like dried adzuki bean, is easily cooked and preserved. This study aimed to optimize the microwave pre-cooked conditions on adzuki beans by applying the response surface methodology. The results showed that soaking time has a significant effect on the gelatinization degree of adzuki beans according to microwave time. The most suitable gelatinization and the sensory scores were obtained with a soaking time of 7.8 h, a microwave power of 830 W, and microwave time of 92 s. The pre-cooked treatment had no significant effect (p > 0.05) on the protein, free amino acid, fat and starch content of adzuki bean products. The results of SEM and polarized light microscopy showed that the surface and center of starch were damaged after microwave treatment. XRD showed that microwave pre-cooking did not change the crystal structure of starch and maintained the original order of type A structure while reducing the relative starch crystallinity. FT-IR showed that the pre-cooked treatment did not produce new structure in adzuki bean starch, but the ratio of 1047/1022 cm−1 was slightly decreased, indicating that the starch crystallization area decreased relative to the amorphous area and the relative crystallinity decreased. The results of FTIR were consistent with X-ray diffraction results. Therefore, microwaves improved the gelatinization of adzuki beans and made the pre-cooked adzuki beans more suitable.


2022 ◽  
Vol 12 (1) ◽  
Author(s):  
Wannaporn Klangpetch ◽  
Alisa Pattarapisitporn ◽  
Suphat Phongthai ◽  
Niramon Utama-ang ◽  
Thunnop Laokuldilok ◽  
...  

AbstractThe prebiotic properties of xylooligosaccharides (XOS) and arabino-xylooligosaccharides (AXOS) produced from rice husk (RH) using microwave treatment combined with enzymatic hydrolysis were evaluated. The RH was subjected to microwave pretreatment at 140, 160 and 180 °C for 5, 10 and 15 min to obtain crude arabinoxylan (AX). Increasing microwave pretreatment time increased sugar content. Crude AX was extracted with 2% (w/v) sodium hydroxide at 25 °C for 24 h and used as a substrate for XOS production by commercial xylanases. Results showed that oligosaccharides produced by Pentopan Mono BG and Ultraflo Max provided xylobiose and xylotriose as the main products. AXOS was also present in the oligosaccharides that promoted growth of Lactobacillus spp. and resisted degradation by over 70% after exposure to simulated human digestion.


Gels ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 29
Author(s):  
Jie Liu ◽  
Qiuye Yang ◽  
Tiantian Yuan ◽  
Yawei Liu ◽  
Guihong Fang

Resistant starch (RS) type 2-high-amylose corn starch (HACS) was subjected to simultaneous hydrothermal (25% moisture content, 90 °C for 12 h) and microwave (35% moisture content, 40 W/g microwaving for 4 min) treatment and zein (at a zein to treated starch ratio of 1:5, 50 °C for 1 h) to improve its resistance to enzymolysis. Scanning electron microscopy (SEM) highlighted the aggregation and adhesion of the composite. The average particle size of the composite (27.65 μm) was exceeded that of both the HACS (12.52 μm) and the hydrothermal and microwave treated HACS (hydro-micro-HACS) (12.68 μm). The X-ray diffraction results revealed that the hydro-micro-HACS and composite remained B-type, while their crystallinity significantly decreased to 16.98% and 12.11%, respectively. The viscosity of the hydro-micro-HACS and composite at 50 °C was 25.41% and 35.36% lower than that of HACS. The differential scanning calorimetry (DSC) results demonstrated that the composite displayed a new endothermic peak at 95.79 °C, while the weight loss rate and decomposition temperature were 7.61% and 2.39% lower than HACS, respectively. The RS content in HACS, the hydro-micro-HACS, and composite was 47.12%, 57.28%, and 62.74%, respectively. In conclusion, hydrothermal and microwave treatment combined with zein provide an efficient physical strategy to enhance the RS type 2-HACS.


2022 ◽  
Vol 68 (1) ◽  
Author(s):  
Eun-Suk Jang ◽  
Chun-Won Kang

AbstractThis study investigated changes in the sound absorption coefficients of three anatomical sections of cubed spruce (Picea sitchensis), Douglas fir (Pseudotsuga menziesii), and larch (Larix kaempferi) after microwave treatment. Microwave treatment at 1000 W and 2.4 GHz for 20 min increased the sound absorption coefficients (at 2000–5000 Hz) of spruce by 6.9% in the transverse section, 20.0% in the radial section, and 31.7% in the tangential section. The sound absorption coefficients of Douglas fir increased by 28.9% in the transverse section, 19.1% in the radial section, and 50.0% in the tangential section. Larch coefficients increased by 16.7% in the transverse section, 37.2% in the radial section, and 38.8% in the tangential section. The sound absorption coefficients of the softwoods differed according to species and anatomical plane after microwave treatment. It was concluded that changes in the measured sound absorption coefficient indicate alteration in the pore structure of wood, which can affect in turn wood permeability and impregnation. These data will be helpful for predicting the permeability and impregnation of wood after microwave treatment.


2022 ◽  
Author(s):  
Oleksandr Myslyvchenko ◽  
Roman Litvyn ◽  
Larisa Krushynska ◽  
Ostap Zgalat-Lozynskyy

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 231
Author(s):  
Xiaolu Yu ◽  
Hongju He ◽  
Xuezhi Zhao ◽  
Guangmin Liu ◽  
Liping Hu ◽  
...  

Glucosinolates (GSLs) are important precursor compounds with anticancer activities in Brassicaceae vegetables and are readily hydrolyzed by myrosinase. Given the diversity of these species, establishing an accurate and universal method to quantify intact GSLs in different plant tissues is necessary. Here, we compared and optimized three tissue disruption methods for sample preparation. After microwave treatment for 90 s, 13 GSLs in homogenized Chinese cabbage samples were recovered at 73–124%. However, a limitation of this method was that different tissues could not be processed under the same microwave conditions. Regarding universality, GSLs in Brassicaceae vegetables could be extracted from freeze-dried sample powder with 70% methanol (v/v) or frozen-fresh sample powder with 80% methanol (v/v). Moreover, heating extraction is necessary for GSLs extracted from frozen-fresh sample powder. Average recoveries of the two optimized methods were 74–119% with relative standard deviations ≤15%, with the limits of quantification 5.72–17.40 nmol/g dry weight and 0.80–1.43 nmol/g fresh weight, respectively. Notably, the method for analyzing intact GSLs was more efficient than that for desulfo-GSLs regarding operational complexity, detection speed and quantification accuracy. The developed method was applied to identify the characteristic GSLs in 15 Brassicaceae vegetables, providing a foundation for further research on GSLs.


2021 ◽  
Vol 2021 ◽  
pp. 1-13
Author(s):  
Aman Ullah ◽  
Nauman Rahim Khan ◽  
Muaz Habib Khan ◽  
Saima Mehmood ◽  
Jahangir Khan ◽  
...  

This study is aimed at microwave-assisted synthesis of sodium carboxymethylcellulose and Eudragit L100 composite film and its physicochemical characterization. The film was developed with varying quantities of each polymer and treated with microwave at a fixed frequency of 2450 MHz with a power of 350 Watts for 60 and 120 s. All formulations were characterized for thickness/weight uniformity, moisture adsorption, erosion and water uptake, tensile strength, and vibrational, thermal, and surface morphological analysis in comparison with untreated film samples. Results indicated that microwave treatment for 60 s significantly improved the tensile strength, reduced the water adsorption, delayed erosion, and reduced the water uptake in comparison with the untreated and 120 s treated film formulations. The vibrational analysis revealed rigidification of hydrophilic domains at OH/NH moiety and fluidization of hydrophobic domains at asymmetric and symmetric CH moieties, which is envisaged to be due to the formation of new linkages between the two polymers. These were later confirmed by thermal analysis where a significant rise in transition temperature, as well as enthalpy of the system, was recorded. The microwave treatment for 60 s is thus advocated to be the best treatment condition for developing sodium carboxymethylcellulose and Eudragit L100 composite polymeric films.


Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2571
Author(s):  
Dorota Szopińska ◽  
Hanna Dorna

The aim of the study was to evaluate the effect of microwave treatment on seed germination and health of carrot seeds using two seed lots naturally infected with the pathogens Alternaria dauci and A. radicina. Seeds of cv. Amsterdam and cv. Berlikumer varied in seed germination at the final count (50% and 29%, respectively), and seed infestation with A. radicina (38% and 5%, respectively). For treatment, seeds were placed in a Petri dish (dry treatment) or in a beaker with distilled water (wet treatment) and irradiated at power output levels 500, 650 and 750 W for 15, 30, 45, 60, 75, and 90 s. Germination and health were determined in treated and untreated (control) seed samples. Wet treatment controlled seed-borne fungi more efficiently than dry treatment. However, the exposure duration longer than 60 s frequently resulted in deterioration of seed germination. The highest seed germination in cv. Amsterdam was observed after microwave wet treatment at power output levels of 500 W for 75 s (81%), 650 W for 45 s (85%), and 750 W for 60 s (77%), whereas in the case of cv. Berlikumer this occurred when wet seeds were treated at 500 and 650 W for 60 s (46% and 43% respectively). Treating seeds soaked in water with microwaves for a period longer than 30 s, regardless of the power output, significantly decreased seed infestation with Alternaria spp. in both samples.


Author(s):  
Chun Yang ◽  
Ferri Hassani ◽  
Keping Zhou ◽  
Xin Xiong ◽  
Famin Wang ◽  
...  

Microwave energy is a promising application in future rock breakage operations in the civil, mining, processing and space industries. Rock engineering projects frequently experience mechanical vibration and blasting impacts. Thus, understanding the dynamic fracturing behavior of microwave-treated rock is essential for its future application in microwave-assisted mechanical rock breakage. A customized industrial microwave system with a multimode resonant cavity was used to heat red sandstone at different microwave power levels (up to 4 kW) for a constant exposure time (4 min). The rock surface temperature distribution after microwave treatment was measured by an infrared camera. Dynamic splitting tests were conducted using a split Hopkinson pressure bar (SHPB) system in combination with a high-speed camera. Experimental results indicate that the rock dynamic splitting strength is negatively related to the microwave power, and the maximum reduction is 47.8%. Microwave treatment induced an obvious nonuniform temperature distribution and C-shaped surface cracks on disc specimens. During the dynamic splitting test, the crack induced by dynamic loading always initiates from the crack tip induced by microwave irradiation and then propagates along the loading diameter. The distribution of the inner high-temperature zone in the disc specimen is symmetric along the horizontal centerline of the disc specimen.


2021 ◽  
Vol 938 (1) ◽  
pp. 012010
Author(s):  
M.M. Rakhmanova ◽  
M.E. Akhmedov ◽  
A.F. Demirova ◽  
Z.A. Abdulkhalikov ◽  
N.G. Zagirov

Abstract The enterprises processing plant raw materials generate a fairly large amount of waste (secondary products), which can play an important role in solving food, environmental, and energy problems. This work improves the technology for the production of canned quince compote using a two-stage microwave heating of fruits and fruits filled with syrup prepared from infusion obtained from secondary products of cutting and peeling. It has been established that two-stage heating of fruits and microwave treatment of fruits filled with syrup in a glass jar promote an increase in the initial temperature of the product in the jars before sealing and thereby reduces the heat treatment modes. The infusion obtained from the secondary products of the heat-treated fruits provides a significant increase of biologically active components in the finished product. The experimental studies were used to construct a mathematical model for calculating the initial temperature of the product before sterilization, which makes it possible to establish intensive pasteurization modes. New modes of pasteurization of quince compote in various containers have been established. Physicochemical studies confirm the high quality of the finished product in terms of the content of biologically active components.


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