Effects of vacuum degree on the water status, physicochemical properties and microstructure of fast frozen dumpling wrappers

2019 ◽  
Vol 54 (6) ◽  
pp. 2075-2083 ◽  
Author(s):  
Xingli Liu ◽  
Shuangli Zhao ◽  
Qingqing Wei ◽  
Xuewei Zhao ◽  
Hua Zhang
Keyword(s):  
Physicochemical Properties ◽  
Water Status ◽  
Vacuum Degree ◽  
Dumpling Wrappers

Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas

2009 ◽  
Vol 89 (1) ◽  
pp. 73-79 ◽  
Author(s):  
Luca Serventi ◽  
Eleonora Carini ◽  
Elena Curti ◽  
Elena Vittadini
Keyword(s):  
Physicochemical Properties ◽  
Water Status

scholarly journals Research of physicochemical properties and antioxidant activity of beetroots as affected by vacuum microwave drying conditions

2021 ◽  
Vol 5 (3(61)) ◽  
pp. 40-45
Author(s):  
Yan Liu ◽  
Sergei Sabadash ◽  
Zhenhua Duan
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Microwave Power ◽  
Sample Thickness ◽  
Microwave Drying ◽  
Antioxidant Power ◽  
Vacuum Degree ◽  
Vacuum Microwave ◽  
Ferric Reducing Antioxidant Power

The object of research is the beetroots, dried by vacuum microwave drying at different conditions. Physicochemical properties and antioxidant activity of beetroots were studied using vacuum microwave drying at different microwave power (500, 1000, and 1500 W), vacuum degree (–0.05, –0.07, and –0.09 MPa) and sample thickness (2, 4, and 6 mm). A colorimeter was used to evaluate the color quality of beetroots. Colorimetric methods were used to determinate contents of betalain, ascorbic acid and total flavonoid, and antioxidant activity (ferric reducing antioxidant power assay) of beetroots. Results showed that the drying time decreased with increasing microwave power and vacuum degree, while increased significantly with the increase of sample thickness. The lightness (L*) of dried beetroots was higher than that of fresh beetroots. The values of redness (a*) increased with the increase of vacuum degree. The values of yellowness (b*) increased with the growth of vacuum degree and microwave power, while reduced as the sample thickness added. The total color difference (∆E) of dried beetroots reduced with increasing vacuum degree, and displayed the lowest value (5.95) at a vacuum degree of –0.09 MPa as compared to fresh beetroots. The content of betacyanin, betaxanthin and ascorbic acid displayed a declining tendency with the growth of microwave power, while increased with the increase of vacuum degree. And the total flavonoid content of beetroots illustrated a decreasing tendency with the increase of vacuum degree, microwave power and sample thickness. The ferric reducing antioxidant power (FRAP) of dried beetroots decreased significantly with the increase of microwave power, and showed the highest value (14.70 mg trolox equivalents/g) at a microwave power of 500 W. The most favorable conditions for vacuum microwave drying of beetroots were microwave power of 500 W, vacuum degree of –0.09 MPa and sample thickness of 2 mm. It leads to better physicochemical properties of bioactive compounds and higher antioxidant activity of dried beetroots. The dried beetroots can be used as functional foods and value-added food products.

Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta

2010 ◽  
Vol 5 (5) ◽  
pp. 1642-1652 ◽  
Author(s):  
Eleonora Carini ◽  
Elena Curti ◽  
Elisabetta Spotti ◽  
Elena Vittadini
Keyword(s):  
Physicochemical Properties ◽  
Water Status ◽  
Fresh Pasta

Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage

2017 ◽  
Vol 63 ◽  
pp. 35-42 ◽  
Author(s):  
Yi-Feng Xuan ◽  
Yuan Zhang ◽  
Yan-Yan Zhao ◽  
Zhi Zheng ◽  
Shao-Tong Jiang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Status ◽  
Wheat Gluten ◽  
Frozen Storage

Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta

2010 ◽  
Vol 122 (2) ◽  
pp. 462-469 ◽  
Author(s):  
Eleonora Carini ◽  
Elena Vittadini ◽  
Elena Curti ◽  
Franco Antoniazzi ◽  
Paola Viazzani
Keyword(s):  
Physicochemical Properties ◽  
Water Status ◽  
Fresh Pasta

scholarly journals Influence of vacuum microwave drying parameters on the physicochemical properties of red beetroots

2021 ◽  
Vol 23 (96) ◽  
pp. 8-14
Author(s):  
Yan Liu ◽  
Sergey Sabadash ◽  
Dan Gao ◽  
Feifei Shang ◽  
Zhenhua Duan
Keyword(s):  
Physicochemical Properties ◽  
Microwave Power ◽  
High Vacuum ◽  
Microwave Drying ◽  
Water Evaporation ◽  
Total Phenolic ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Vacuum Degree ◽  
Vacuum Microwave

In recent years, the consumption of red beetroots has increased significantly due to its good taste, high nutritional value and abundant active compounds. Red beetroot is prone to spoilage due to its high moisture content, making it perishable. Vacuum microwave drying is a gentle drying method by inducing fast water evaporation from food products at low temperature, which can improves the product quality. The objective of this study was to investigate the effects of vacuum microwave drying parameters, including microwave power (500, 1000, and 1500 W) and vacuum degree (50, 70, and 90 KPa), on the physicochemical properties (drying time, rehydration ratio, color change, and contents of betalain and total phenolic) of red beetroots. The results showed that microwave power and vacuum degree had significant effects on the physicochemical properties of red beetroots. All the red beetroots after vacuum microwave drying had higher lightness (L*), lower redness (a*) and yellowness (b*) than that of fresh red beetroots. The drying time, rehydration ratio, betacyanin content and betaxanthin content of red beetroots decreased significantly with the increase of microwave power (P < 0.05), while the rehydration ratio, color parameters (a*, b*, and chroma values), betacyanin content and betaxanthin content of red beetroots significantly increased with the increase of vacuum degree (P < 0.05). Compared with other microwave powers, the red beetroots dried at 500 W showed longer drying time, higher rehydration ratio, more yellowish hue, and higher contents of betacyanin and betaxanthin. The lowest values of total color difference (∆E) and hue angle (H°) of dried red beetroots were obtained at microwave power of 1500 W. The dried red beetroots obtained at 90 KPa had the shortest drying time, the highest rehydration ratio, the best color, and the highest contents of betacyanin and betaxanthin. Meanwhile, the red beetroots dried at 50 KPa had the highest total phenolic content (12.47 ± 0.09 mg GAE/g). Based on the physicochemical properties of red beetroots, vacuum microwave drying at low microwave powers and high vacuum degree appears to be a suitable method for drying red beetroots.

Preparation and characterisation of vanadium pentoxide supported rhodium catalyst

1988 ◽  
Vol 46 ◽  
pp. 946-947
Author(s):  
A. Legrouri
Keyword(s):  
Aqueous Solution ◽  
Thermal Decomposition ◽  
Physicochemical Properties ◽  
Surface Area ◽  
Vanadium Pentoxide ◽  
High Purity ◽  
Gas Adsorption ◽  
Rhodium Catalyst ◽  
Optical Methods ◽  
Reducible Oxides

The industrial importance of metal catalysts supported on reducible oxides has stimulated considerable interest during the last few years. This presentation reports on the study of the physicochemical properties of metallic rhodium supported on vanadium pentoxide (Rh/V2O5). Electron optical methods, in conjunction with other techniques, were used to characterise the catalyst before its use in the hydrogenolysis of butane; a reaction for which Rh metal is known to be among the most active catalysts.V2O5 powder was prepared by thermal decomposition of high purity ammonium metavanadate in air at 400 °C for 2 hours. Previous studies of the microstructure of this compound, by HREM, SEM and gas adsorption, showed it to be non— porous with a very low surface area of 6m2/g3. The metal loading of the catalyst used was lwt%Rh on V2Q5. It was prepared by wet impregnating the support with an aqueous solution of RhCI3.3H2O.

The water status of the roots of soil-grown maize in relation to the maturity of their xylem

1991 ◽  
Vol 82 (2) ◽  
pp. 157-162 ◽  
Author(s):  
X.-L. Wang ◽  
M. J. Canny ◽  
M. E. McCully
Keyword(s):  
Water Status
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