An insoluble food fibre was micronised to different microsizes (6.77-29.5 mu m) by three different micron technologies using optimised conditions. The effects of different micronisation treatments and particle sizes on the characteristics and various physicochemical properties of this insoluble fibre were studied. As particle size decreased, the bulk density of the insoluble fibre was significantly (P < 0.05) decreased. A redistribution of fibre components from insoluble to soluble fractions was observed. The treatments, especially the high-pressure micronisation, effectively (P < 0.05) increased the physicochemical properties (e.g. water-holding capacity, swelling capacity, oil-holding capacity, cation-exchange capacity and glucose-adsorption capacity) and also the inhibitory activity towards alpha-amylase and pancreatic lipase of the insoluble fibre to different extent (from several up to c. fifteenfold). Our results suggested that micronisation treatments would provide an opportunity to improve the functionality of the insoluble fibre and exploit its potential applications as a functional ingredient in fibre-rich products
The effects of micronisation on the characteristics and physicochemical properties of (a) an insoluble fibre-rich fraction (IFRF) prepared from orange peel and (b) cellulose were studied and compared. The results showed that micronisation techniques such as hall milling, jet milling and high-pressure micronisation could effectively (P < 0.05) reduce particle sizes to microscale, decrease the bulk density and improve the physicochemical properties (water-holding capacity, swelling capacity, oil-holding capacity, cation exchange capacity and glucose adsorption capacity) of IFRF and cellulose to different extents (up to 25-fold). After micronisation the inhibitory effects of these insoluble fibres towards alpha-amylase and pancreatic lipase were significantly increased (up to 5.8- and 7.8-fold respectively) and a redistribution of some fibre components from insoluble to soluble fractions was observed. It was concluded that these micronisation treatments, especially high-pressure micronisation, could effectively improve the functionalities of IFRF and cellulose, which might then be used as potential fibre-rich ingredients in functional food applications. (c) 2006 Society of Chemical Industry
Although Fractal image compression has high quality at high compression ratio, it needs a lot of encoding time so that it has not heen widely applied as other coding schemes in the field of image compression. In this paper, an algorithm is devised to improve this drawhack. We utilize mean and variance to classify image blocks and combine the transformation reduction techniques to decrease the encoding time. The experimental result shows that our proposed method makes the encoder about 480 times faster than the conventional fractal compression method and the quality is imperceptible to that of the conventional fractal encoding algorithm while decreasing the hit rate as well.
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