The five different microwave power levels (800, 640, 480, 320, and 160 W) assisted with the vacuum of 40 kPa were investigated for the drying kinetics, effective moisture diffusivity and rehydration ratio of the dried pomelo albedo. The comparison of some product quality indicators after production and 6 months of storage was also taken place in this study. The higher microwave power levels provided the shorter drying times, the higher moisture diffusion and the drying rates. Drying time at 160 W needed more than 120 min while the rest needed less than 25 min to reach the moisture content below 8% (dry basis). By basing on χ 2 and root mean square error and R 2 , experimental drying data were best performed for the Page equations compared to other eight models (Diffusion approach, Two term exp, Henderson and Pabis, Lewis, Logarithmic, Vermar, Two modified compartment, Wang and Singh).The effective moisture diffusivity coefficient determined by Fick's second law was varied from 1.0 Â 10 À5 to 6.52 Â 10 À7 m 2 /s. The developed models describing the relationship between different drying parameters in this study can be used for optimizing the parameters in the drying process at a larger scale. The microwave power level of 480 or 640 W and the sample weight of 50 g were recommended for the drying of the pomelo albedo. Under these conditions, the dried albedo product possesses high quality. Most of the characteristic quality indicators changed insignificantly as compared after production and stored for 6 months at room temperature (25-28 C).
The study was aimed to investigate the effects of different microwave heating times (1, 2, and 3 min at output microwave of 800 W) in comparison with the traditional heating (3 min, 110oC) on some physico-chemical properties and sensory evaluation. The consumer survey for the final product use was also conducted to determine whether there is a significant difference in general liking of the product with gender. The results indicated that the product with the shorter microwave heating time contained higher protein and reducing sugar compared to traditional heating. The microwave heating time significantly affected the viscosity of milk, whereas insignificantly influenced color, pH, and TSS values of milk. Among samples, microwave roasted at 3 min provided the comparable total acceptance score in sensory evaluation of the traditional heating. The milk contains protein (0.18g/100ml), total lipid (0.87g/100ml), and carbohydrate (7.56g/100ml). No significant association between gender and opinion was found expressing the liking of the product in which there were 61.35% females and 45.58% males liking the product. This study revealed that microwave heating could be used for roasting step to replace the traditional roasting in terms of product quality and nutrient retention. The study also provided a basic formula of the main components of the rice milk and demonstrated that the using the germinated red-brown rice to produce the rice milk could provide the product, ensuring all main compositions of rice such as protein, lipid, and carbohydrate.
The research aimed to understand the soil structure for pepper agriculture, the relationship between nematodes distribution and some soil quality parameters. Secondary data collection, field survey, and soil sampling and analysis were conducted in field and in laboratory. The results showed that the soil had pH values ranging from acid to neutral, average N and P levels, and high organic matter content. The isolation of nematodes showed that there were 26 genera of nematodes belonging to 17 families and 7 orders in soil. The lower the soil organic matter content and pH value were, the higher the density of nematodes was, indicating the possibility of survival and development of nematodes in extreme soil environment. This is one of significant factors that may impact the pepper productivity. Therefore, increasing nutrient contents of soil would prevent nematode activities and at the same time enhance the resistance of pepper to nematodes.
As living standards change with the development of modern industry and social encounters, people tend to change their lifestyle and environment exposure along with their psychophysiological factors, leading to an imbalance of homeostasis and increasing the risk for chronic diseases. In addition to ingredients, methods, and food conditions storage and processing, the use of additives and certain new foods have facilitated the increased occurrence of chronic diseases in children or adults. The interaction of some components of the food system with enzymes that metabolize different types of drugs can affect the body's clearance and therapeutic index.The objective of this chapter was to present the general principles of food development for special nutritional conditions, also the adjuvants used for chronic disease status improvement, under the condition of nutritional nutrivigilence and food safety standards, and specific to introduce an adjuvant food for atopic dermatitis management.
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