Rice protein radicals: growth and stability under microwave treatment

RSC Advances ◽  
2016 ◽  
Vol 6 (100) ◽  
pp. 97825-97831 ◽  
Author(s):  
Da-ming Fan ◽  
Bo Hu ◽  
Lu-fen Lin ◽  
Lue-lue Huang ◽  
Ming-fu Wang ◽  
...  
Keyword(s):  
Free Radicals ◽  
Protein Structure ◽  
Microwave Field ◽  
Microwave Treatment ◽  
Rice Protein ◽  
Protein Radicals

Carbon-centred radicals are revealed in the microwave treated rice protein samples. The change of protein structure in a microwave field is often presumed to be caused by free radicals.

scholarly journals Microwave treatment for improved quality and safety of dehydrated pitted apricots

2021 ◽  
pp. 55-61
Author(s):  
N. V. Ilyukhina ◽  
A. Yu. Kolokolova ◽  
M. Yu. Kolokolov
Keyword(s):  
Microwave Field ◽  
Radiation Power ◽  
Microwave Treatment ◽  
Quality And Safety ◽  
Treatment Dose ◽  
Death Kinetics ◽  
Taxonomic Affiliation ◽  
Ready Meal ◽  
Subsequent Storage ◽  
Good Medium

Dehydrated pitted apricots are widely used as a ready meal ingredient, which renders control of their quality and safety a relevant issue. Pitted apricots are rich in sugars, moisture and organic acids that serve a good medium for microorganisms. Therefore, these products require presale processing. Microwave treatment proved effective for the processing of raw and finished food products. Its impact on microorganisms depends on variant criteria, including taxonomic affiliation, total counts, dielectric cell properties and the treatment dose. The research aimed to study death kinetics in the native dried apricot surface microflora and its growth during subsequent storage. In this respect, we have studied the microwave treatment impact on dried apricot surface microflora depending on treatment dose and determined the residual microflora growth rate during subsequent storage. The doses of 120, 180 and 240 kJ at a 200 W radiation power have been shown to reduce baseline contamination of dehydrated pitted apricots by three orders of magnitude. Statistical kinetics analyses demonstrated a retarded surface microflora growth during subsequent storage. Microwave doses of 120–240 kJ (accounting for ±0.4 lg CFU/g error) exhibited a similar microflora dynamics in subsequent storage. The exposure of dried apricots to a lowest microwave field of 120 kJ ensured stability of the product microbiological dynamics.

Oxidation of High Titanium Slag through Microwave Treatment

2015 ◽  
Vol 34 (5) ◽  
Author(s):  
Kun Yang ◽  
Libo Zhang ◽  
Jinhui Peng ◽  
Hongbo Zhu ◽  
Guo Chen ◽  
...  
Keyword(s):  
Microwave Field ◽  
Slag Phase ◽  
Oxidation Process ◽  
Microwave Treatment ◽  
Transformation Process ◽  
Titanium Slag ◽  
Ti Oxides ◽  
High Dielectric Loss ◽  
High Dielectric ◽  
Reaction Processes

AbstractDue to its special nature of microwave heating, the reaction processes of high dielectric loss materials under microwave field draw more and more attention. This work attempts to figure out microwave oxidation process of high titanium slag. Based on a through analysis, it can be concluded that high titanium slag phase transformation process under microwave field can be divided into four stages: (i) crystallization of amorphous Fe, Mg, and Ti oxides, (ii) decomposition of Fe

Characteristics of Metallurgical Waste Slag and its Heating Behavior in a Microwave Field

2016 ◽  
Vol 680 ◽  
pp. 574-579
Author(s):  
Qi Nan Li ◽  
Guo Jun Ma ◽  
Xiang Zhang ◽  
Xun Cai
Keyword(s):  
Weight Loss ◽  
Microwave Field ◽  
Converter Slag ◽  
Steel Slag ◽  
Microwave Treatment ◽  
Absorption Capacity ◽  
Metallurgical Slag ◽  
Metallurgical Waste ◽  
Crystalline Phases ◽  
Heating Behavior

Four kinds of typical metallurgical waste slags were characterized with their chemical composition, crystalline phases, microstructure and thermal behavior. The heating behavior of these slags in a microwave field were also examined. The results show that there is a high content of CaO in these waste slags. When the metallurgical waste slags were heated from room temperature to 1300°C, the weight loss of Blast Furnace (BF) slag and ladle furnace (LF) refining slag are only 2.25% and 0.9%, respectively, while the weight loss of Basic Oxygen Furnace (BOF) slag and electric arc furnace (EAF) slag are more than 5%. These metallurgical waste slags have a good absorption capacity for the microwave irradiation, the absorption capacity of microwave decreases in the order of converter slag > EAF carbon steel slag > baste furnace slag. In addition, the temperature-rising rates of the metallurgical waste slags increase with the microwave power and the quality or the particle sizes of slags. Furthermore, the crystalline phases of treated slag with microwave are similar with that of the untreated metallurgical slag. A number of internal cracks in particles of metallurgical slag can be found or extended after microwave treatment.

The role of protein-derived free radicals as intermediaries of oxidative processes

2014 ◽  
Vol 5 (2) ◽  
pp. 119-130 ◽  
Author(s):  
Camilo López-Alarcón ◽  
Andrea Arenas ◽  
Eduardo Lissi ◽  
Eduardo Silva
Keyword(s):  
Free Radicals ◽  
Reactive Species ◽  
Review Article ◽  
Main Target ◽  
Oxidative Processes ◽  
Protein Radicals

AbstractThe fact that proteins are the main target of reactive species formed in the cells and extracellular fluids has led to the realization of a great deal of research devoted to revealing the molecular and biological consequences associated with the presence of intermediary protein radicals. This review article describes and comments upon the main chemical pathways involving primary proteic radicals.

scholarly journals Application of the microwave field in jelly products technology

2021 ◽  
Vol 2 (3(58)) ◽  
pp. 6-13
Author(s):  
Andriy Foshchan ◽  
Viktoriya Yevlash ◽  
Olena Aksonova ◽  
Natalia Murlykina ◽  
Inna Piliugina
Keyword(s):  
Microwave Field ◽  
Critical Concentration ◽  
Qualitative Change ◽  
Microwave Treatment ◽  
High Price ◽  
Single Node ◽  
Gelling Agents ◽  
Product Formulation ◽  
Agar Solution ◽  
Competitive Products

The object of research is the agar-based chocolate-jelly cake technology. Due to the annual decrease in the production of natural jelly-forming agents and their high price, the possibilities of improving the qualitative change in their functional properties are being studied. In this connection, various methods of modification by gelling agents, both chemical and physical, are proposed. It is proposed to use the field of ultra-high frequencies (UHF) during the preparation of agar-sugar-treacle syrup in the "Chocolate-jelly" cake technology, as a result of which the consumption of gelling agents is reduced to 40 %. Microwave processing of the swollen gelling substance allows to reduce its consumption without introducing other components into the product formulation and without significant changes in the production process. It is shown that microwave treatment of a 1 % agar solution leads to an increase in the strength of the formed jellies by 40 %. It was found that microwave treatment leads to an increase in the melting temperature of the jelly in comparison with the untreated sample. It was revealed that hysteresis is observed at solidification and melting temperatures, the value of which ranges from 10 to 30 °C. Microwave treatment of a polysaccharide solution in a microwave field reduces the critical concentration of the transition of the molecular structure of the gel to the supramolecular one. Comparison of the enthalpies of melting of agar jelly after microwave treatment and jelly without finishing indicates that a larger number of hydrogen bonds are involved in the formation of a single node of the structure network. The improved technology of the "Chocolate-jelly" cake based on agar differs from the traditional one in that the dissolution by gelling agents is carried out under the action of a microwave field, which makes it possible to reduce the prescription amount of agar. The proposed method of processing a 1 % agar solution with an ultrahigh frequency field leads to the strengthening of the jelly structure, and due to this, the costs of gelling agents in the production of jelly products are reduced and leads to a decrease in its cost. The implementation of the plan will expand the range of jelly products and create competitive products in the confectionery market.

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