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Influences of microwave vacuum puffing conditions on anthocyanin content of raspberry snack

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International Journal of Agricultural and Biological Engineering 2013年第3期6卷 80-87页

作者： Mu Yanqiu Zhao Xinhuai Liu Bingxin Liu Chenghai zheng xianzhe Northeast Agricultural University Harbin150030China

Microwave technology is fit for the processing of berry products,but it may affect nutrition components of berry *** improve the nutritional value of the berry products,the influences of microwave vacuum puffing conditions on the anthocyanin content of raspberry snack were investigated using central composite *** indicated that vacuum pressure had the most significant effect on the anthocyanins of berry snack,followed by the puffing time,microwave power,and initial moisture *** interaction between microwave power and puffing time on the anthocyanins was extremely *** microwave power of 2.68 kW and the puffing time of 81.00 s,the anthocyanin content of raspberry snack was retained at high *** results can provide some technological basis for the berry fruit products processed with high quality.

关键词： raspberry snack microwave vacuum puffing processing condition anthocyanin content absorbance

Rapid detection of aflatoxin B_(1) in paddy rice as analytical quality assessment by near infrared spectroscopy

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International Journal of Agricultural and Biological Engineering 2014年第4期7卷 127-133页

作者： Zhang Qiang Jia Fuguo Liu Chenghai Sun Jingkun zheng xianzhe College of Engineering Northeast Agricultural UniversityHarbin 150030China

A rapid identification method for aflatoxin B_(1) in paddy rice samples was developed by using near infrared spectroscopy under a wavelength range of 1000-2500 *** paddy rice samples were collected from both natural and artificial infection with aflatoxin B_(1) to build the calibration models based on the partial least square regression *** best predictive model to detect aflatoxin B_(1) in paddy rice was obtained using standard normal variate detrending spectra,with a correlation of 0.850,and a standard error of prediction of 3.211%.Therefore,the result showed that near infrared spectroscopy could be a useful instrumental method for determining aflatoxin B_(1) in paddy *** near infrared spectroscopy methodology can be applied to the monitoring of aflatoxin fungal contamination in postharvest paddy rice during storage and may become a powerful tool for the safety of grain and grain products.

关键词： near infrared spectroscopy rapid detection quality assessment aflatoxin B1 paddy rice partial least square regression

Comparison of microwave assisted extraction with hot reflux extraction in acquirement and degradation of anthocyanin from powdered blueberry

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International Journal of Agricultural and Biological Engineering 2016年第6期9卷 186-199页

作者： Sun Yu Xue Hongkun Liu Chenghai Liu Chai Su Xiaolin zheng xianzhe College of Engineering Northeast Agricultural UniversityHarbin 150030China

Acquirement and degradation kinetics of anthocyanin from powdered blueberry were studied to analyze the degradation reason and improve the yield of anthocyanin under microwave assisted extraction(MAE)*** reflux extraction(HRE)method was employed as a reference with MAE to discriminate the influences of the microwave irradiation under the same extraction temperature at 30℃-70℃.Ethanol was selected as extraction *** volumetric heating improves the diffusion and solubility of anthocyanin within powdered blueberry particles in the pre-heating *** kinetic coefficients,in terms of delivery kinetic and diffusion kinetic,are lower in MAE than that in *** anthocyanins including delphinidin,cyanidin,malvidin and pelaronidin were detected in the anthocyanin extracts from ***,cyaniding,and pelargonidin contents significantly decrease,but malvidin was unchanged in *** yield increases with elevating extraction temperatures,but anthocyanin degradation occurred at 41.2℃.The acquirement amount of anthocyanin is lower than its degradation amount when microwave extraction temperature is higher than 53.6℃.The self-aggregation of anthocyanin molecules and degradation results in the reduction of anthocyanin yield extracted from blueberry *** MAE,microwave volumetric heating results in the rapidly elevated temperature in pre-heating stage and generation of internal pressure to improve the acquirement of anthocyanin and the non-thermal effect from microwave field may weak the effect of temperature to decline the degradation of anthocyanin to *** non-thermal microwave irradiation has pronounced effects compared to the effects of temperature on the structure changes of anthocyanin molecules at extraction temperature below 50℃.In HRE,convection mode of heat transfer in extraction system form the non-uniform distribution of temperature in the extraction vials to decrease the acquirement yield of anthocyanin from t

关键词： blueberry microwave anthocyanin degradation extraction temperature kinetic

Process analysis for an alfalfa rotary dryer using an improved dimensional analysis method

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International Journal of Agricultural and Biological Engineering 2009年第3期2卷 76-82页

作者： zheng xianzhe Yubin Lan Wang Jianying Dong Hangfei College of Engineering Northeast Agricultural UniversityHarbin150030China Areawide Pest Management Research Unit United States Department of Agriculture–Agricultural Research ServiceCollege StationTX 77845USA

All parameters in terms of wet alfalfa input capacity,dry alfalfa output capacity,alfalfa stem length,rotary speed,heated air temperature,air flow velocity and number of lifting flights fixed at the interior wall of rotary dryer were integrated and derived into fourπterms based on Jiang’s *** drying temperature was a significant factor influencing the drying rate and the post-drying quality of alfalfa *** improved *** theorem with high confidence was used to design an experimental program for alfalfa drying in a rotary dryer.Aπequation was derived by using the multiplication of component equations involving the drying parameters and most of its correlation coefficients were higher than *** validation results show that most of the relative errors ofπterms were lower than 10%and are acceptable in engineering *** empirical equation may be used to investigate the parameter interactive effects on conveyor performance,which may be useful in the design and selection of rotary dryers for drying alfalfa hay.

关键词： alfalfa drying rotary dryer dimensional analysis

Effect of cooking conditions on quality of sweetened adzuki an

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International Journal of Agricultural and Biological Engineering 2014年第4期7卷 134-142页

作者： Yao Xinmiao Lu Shuwen zheng xianzhe Sun Jingkun Ren Chuanying Zhang Yinglei Xie Xuejun Sun Xiangdong College of Engineering Northeast Agricultural UniversityHarbin 150030China Food Processing Research Institute Heilongjiang Academy of Agricultural SciencesHarbin 150086China Quality and Safety Institute of Agricultural Products Heilongjiang Academy of Agricultural SciencesHarbin 150086China

To produce high sensory quality sweetened adzuki an,the effects of cooking conditions including cooking time,heating power,sugar soaking time and soaking liquid pH on textural properties and sensory scores were evaluated using central composite experimental *** treatment and sodium tripolyphosphate were adopted to improve the mouthfeel of the whole bean an *** showed that the optimal parameters were as follows:cooking time of 50 min,heating power of 1.1 kW,sugar soaking time of 2 h and soaking liquid pH of 8.0,which resulted in the highest sensory score of *** this study,the effectiveness of the method to process sweetened whole bean adzuki an was validated and a sensory evaluation method for whole grain adzuki an product was developed.

关键词： sweetened adzuki an quality cooking conditions processing sensory evaluation

Purification characteristics and parameters optimization of anthocyanin extracted from blueberry

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International Journal of Agricultural and Biological Engineering 2015年第2期8卷 135-144页

作者： zheng xianzhe Zhang Zhaoguo Jin Changjiang Mu Yanqiu Liu Chenghai Chen Zhiying Liu Haijun Lin Zhen College of Engineering Northeast Agricultural UniversityHarbin 150030China

To improve the yield and purity of anthocyanin extracted from blueberry,the characteristics and optimization for the separation and purification process of anthocyanin by AB-8 macroporous adsorbent resin was *** the absorption stage,the pH value has positive effect in ranges of 1.0-3.0 and the temperature rise has firstly negative then positive effect on adsorption rate of anthocyanin with adsorption *** the desorption stage,the ethanol concentration increase has firstly positive then steady effect and the temperature rise has positive and then negative effect on desorption rate of *** purification temperature may improve diffusion or induce degradation of ***-8 macroporous adsorbent resin is suitable to purify the anthocyanin from extract of powdered blueberries and the optimum parameters were obtained by using Design Expert software as adsorption time of 3 h,pH value of 1.0,adsorption temperature of 18℃ in absorption stage and desorption time of 30 min,ethanol concentration of 46.5%,desorption temperature of 22℃ in desorption stage with the highest absorption rate and desorption rate are 87.65% and 84.80%,respectively.

关键词： parameters optimization extraction purification adsorption desorption anthocyanin blueberry

Application and research advancement on the microwave-assisted extraction

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Journal of Northeast Agricultural University(English Edition) 2007年第4期14卷 364-367页

作者： WANGXin zheng xianzhe Engineering College Northeast Agricultural University Harbin 150030 China

This paper summarized application and research advancement of the microwave-assisted extraction in the agriculture, food industry, environmental analytical chemistry, traditional Chinese medicine industry, and so on. The microwave-assisted extraction was manifested to be a simple device, wide area of application, high extraction efficiency, good reproducibility and low consumption of agent and time as well as low environmental pollution. At present, industrialization question of the microwave-assisted extraction technology has been attached importance, which will impel the microwave-assisted extraction technology to more development in the future

关键词： microwave-assisted extraction plant food traditional Chinese medicine analytical chemistry

Evaluation of the antioxidant activity of blueberry ethanol extracts under microwave extraction

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International Journal of Agricultural and Biological Engineering 2022年第4期15卷 205-213页

作者： Chenghai Liu Xinglong Zhao Zhen Wang xianzhe zheng Liangliang Xue Chai Liu Zhiying Chen Bingfang Zhang College of Engineering Northeast Agricultural UniversityHarbin 150030China Heilongjiang Plant Quarantine and Plant Protection Station Harbin 150090China

Blueberry extract contains diversiform monomers of anthocyanins, whose antioxidant activity determines the functionality of anthocyanidins and the efficacy of extraction technology. The evaluation of the antioxidant activity of anthocyanidins of blueberry ethanol extracts (BEE) was investigated by considering the monomers' identification and thermal degradation in microwave-assisted extraction (MAE). Thirteen monomers of anthocyanins were identified from the extracts of blueberry under MAE, where the highest content was for cyanidin glycosides, and the lowest content was for the malvidin glycosides. The onset temperatures of degradation for anthocyanidins monomers in BEE were 41.07°C-48.50°C, and the glycoside contents of delphinidin, cyanidin, petunidin, peonidin, peonidin, and malvidin, in turn, decreased obviously. The degradation of anthocyanidins with extraction temperature improved, other than weakened, its antioxidant activities in BEE under MAE. The research results may provide valuable guidance for the antioxidant application of extracts from blueberries.

关键词： blueberry anthocyanins microwave-assisted extraction extracts monomer antioxidant activity

Effect of microwave-vacuum drying(MVD)method on quality properties of agro-products

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Journal of Northeast Agricultural University(English Edition) 2007年第3期14卷 269-273页

作者： SUN Jingkun zheng xianzhe Continuing Education Center Northeast Agricultural University Harbin 150030 China Engineering College Northeast Agricultural University Harbin 150030 China

Microwave-vacuum drying is an accepted drying method for agro-products, which is nonetheless still relatively unknown to some. This paper attempted to give an overview of the most important aspects of microwaves-vacuum drying （MVD） and their relevance to agro-products processing. Some advantages on microwave-vacuum drying properties were discussed to provide a better insight into the reasons for the use of microwaves. Also the effects of the MVD on the quality of several agro-products and reasonable processing parameters were given, which develop the guidance to the application of MVD on the agro-products dehydration. As a potential drying technology, MVD will be broadly utilized for the other agro-products processing

关键词： microwave-vacuum drying (MVD) agro-product quality properties