scholarly journals The Effect of Superheated Steam Treatment on the Quality of Vegetable Oils

2006 ◽  
Vol 12 (2) ◽  
pp. 114-118 ◽  
Author(s):  
Tomone AMATSUBO ◽  
Yoshio HAGURA ◽  
Kanichi SUZUKI
Keyword(s):  
Vegetable Oils ◽  
Superheated Steam ◽  
Steam Treatment

scholarly journals Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1348
Author(s):  
Wan-Ting Jia ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Superheated Steam ◽  
Unsaturated Fatty Acids ◽  
New Technology ◽  
Acid Value ◽  
Steam Treatment ◽  
Control Group ◽  
Total Volatile ◽  
Whole Wheat ◽  
Lipid Stability

Dried whole wheat noodles (DWWN) are a kind of nutritious convenience food with broad market prospects. However, due to the presence of high content of unsaturated fatty acids (UFAs) and lipid degrading enzymes, the shelf life and edible quality of DWWN are easily affected. This study explored the effect of superheated steam treatment (SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s) on the lipid stability of DWWN. The lipase, lipoxygenase and peroxidase of the DWWN treated with superheated steam were completely passivated during storage. After 12 weeks of storage, the fatty acid value of DWWN increased by 35.1, 17.9, 15.9, 24.6 mg NaOH/100 g in the groups of control, SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s, respectively; whereas the content of UFAs decreased by 13.5%, 6.8%, 5.4%, and 2.7%, respectively. The content of 2-pentylfuran in the SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s group was 0.7, 0.6, and 0.4-fold than that of the control group, respectively. In addition, the total tocopherol and total volatile compounds of the SST-190 °C-5 s group were 2.4 and 0.7-fold than that of the control group, respectively. Therefore, SST should be a new technology that can improve the lipid stability of DWWN.

Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters

Meat Science ◽  
2004 ◽  
Vol 67 (1) ◽  
pp. 65-72 ◽  
Author(s):  
Halil Vural ◽  
Issa Javidipour ◽  
Ozen O. Ozbas
Keyword(s):  
Vegetable Oils

Effects of superheated steam treatment on moisture adsorption and mechanical properties of pre-dried rubberwood

2018 ◽  
Vol 37 (13) ◽  
pp. 1647-1655
Author(s):  
Anatta Patcharawijit ◽  
Nuttaporn Choodum ◽  
Ram Yamsaengsung
Keyword(s):  
Mechanical Properties ◽  
Superheated Steam ◽  
Steam Treatment ◽  
Moisture Adsorption

scholarly journals Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality

Toxins ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 414 ◽  
Author(s):  
Yuanxiao Liu ◽  
Mengmeng Li ◽  
Ke Bian ◽  
Erqi Guan ◽  
Yuanfang Liu ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Processing Time ◽  
Superheated Steam ◽  
Reduction Rate ◽  
Pasting Properties ◽  
Wheat Quality ◽  
Steam Temperature ◽  
Partial Denaturation ◽  
Wheat Kernels

Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing.

Tensile properties of recycled carbon fibers subjected to superheated steam treatment under various conditions

2020 ◽  
Vol 133 ◽  
pp. 105869
Author(s):  
Guangbin Cai ◽  
Masashi Wada ◽  
Isamu Ohsawa ◽  
Satoshi Kitaoka ◽  
Jun Takahashi
Keyword(s):  
Tensile Properties ◽  
Carbon Fibers ◽  
Superheated Steam ◽  
Steam Treatment
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