Determination of physical and interaction parameters of green pepper (Zanthoxylum armatum): Investigation of the mechanism of significant factors against the repose angle

Zhang, Jian; Xie, Can; Cao, Liewang; Zhou, Hong; Li, Chengsong; Wang, Lihong

doi:10.1016/j.lwt.2022.113409

Cited by 8 publications

(3 citation statements)

References 52 publications

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“…The apparatus comprised two smooth wooden planks and a protractor. The two planks were connected by hinges and able to be freely opened and closed, and the protractor was attached to a single plank to measure the angle between the planks (Zhang et al, 2022). The betel nut was laid on a plank, as shown in Figure 1.…”

Section: Methodsmentioning

confidence: 99%

Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut

Yang,

Xu,

Kang

et al. 2023

Journal of Texture Studies

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To reduce the adverse physical effects on the oral mucosa caused by excessive hardness of betel nut fibers, steam explosion was used to soften betel nuts. The effect of three operating parameters (pressure holding time, explosion pressure, and initial moisture content) on the morphology, texture, and chemical composition of the betel nuts was investigated. The fiber hardness and Shore hardness decreased by 56.17%–89.28% and 7.03%–34.29%, respectively, and the transverse tensile strength and fiber tensile strength also decreased by up to 60.72% and 24.62%, respectively. Moreover, the coefficient of static friction and moisture content increased. After steam explosion, the betel nut increased in transverse diameter, became darker and more yellow–red in color, and showed a damaged microstructure. The contents of free phenol and alkaloids decreased after steam explosion treatment, with free phenols and total alkaloids decreasing from 34.32 mg(GAE)/g and 7.84 mg/g to 21.58 mg(GAE)/g and 6.50 mg/g, respectively, after the A‐50 s treatment condition. The steam explosion increased the quantity of phenols, alkaloids, and soluble solids released from the betel nut under the same simulated release conditions of the texture analyzer. The research also showed that increased pressure holding time and explosion pressure enhanced the explosion efficiency, while the initial moisture content was reduced the explosion efficiency. Therefore, steam explosion is an effective pretreatment approach to soften betel nut and facilitate healthy development of the betel nut industry.

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Section: Methodsmentioning

confidence: 99%

Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut

Yang,

Xu,

Kang

et al. 2023

Journal of Texture Studies

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show abstract

Section: Determination Of the Coe Cient Of Static Frictionmentioning

confidence: 99%

Effect of Steam Explosion on the Morphological, Textural and Chemical Composition Characteristics of Betel Nut

Yang

Chen

et al. 2023

Preprint

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To reduce the adverse physical effects on the oral mucosa caused by excessive hardness of betel nut fibres, steam explosion was used to soften betel nuts. The effect of 3 operating parameters (pressure holding time, explosion pressure and initial moisture content) on the morphology, texture and chemical composition of the betel nuts was investigated. The fibre hardness and Shore hardness decreased by 56.17%-89.28% and 7.03%-34.29%, respectively, and the transverse tensile strength and fibre tensile strength also decreased by up to 60.72% and 24.62%, respectively. Moreover, the coefficient of friction and moisture content increased. After steam explosion, the betel nut increased in transverse diameter, became darker and more yellow‒red in colour, and showed a damaged microstructure. The contents of lignin, hemicellulose, free phenol, bound phenol and alkaloids decreased after steam treatment, with total phenols and alkaloids decreasing from 44.07 mg(GAE)/g and 7.84 mg/g to 30.61 mg(GAE)/g and 6.50 mg/g, respectively, after the A-50 s treatment condition. A slight increase in cellulose was observed when steam explosion conditions exceeded 80 s or 0.75 MPa. The steam explosion increased the quantity of phenols, alkaloids and soluble solids released from the betel nut under the same simulated release conditions. The research also showed that the explosion efficiency was positively correlated with the pressure holding time and explosion pressure, while the initial moisture content was reduced the explosion efficiency. Therefore, steam explosion is an effective pretreatment approach to soften betel nut and facilitate healthy development of the betel nut industry.

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“…In addition, the cooling, transportation and reheating will not only cause the chlorophyll degradation, but also cause the increase of nitrite content, resulting in the decline of consumers' appetite and the safety (Heaton & Marangoni, 1996;Bahadoran et al, 2016). Broccoli, green pepper and French bean are the green vegetable deeply loved by the public due to good color, texture and nutrient (Kumar et al, 2020;Ríos-Fuentes et al, 2022;Zhang et al, 2022), and they are very suitable for food SFP. However, there is no study on the quality changes of these three green vegetable SFP during cooking and storage.…”

Section: Introductionmentioning

confidence: 99%

Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products

2022

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Green vegetable semi-finished products (SFP) are deeply welcomed in daily life, but their quality will change during cooking and storage. This study investigated the effects of cooking method and storage temperature on quality of three green vegetable SFP. Fresh broccoli, green pepper and French bean were selected as research materials. They were blanched, microwaved and stir-fried to prepare the SFP, respectively. Then, the SFP were stored at 4 o C and 20 o C for seven days, respectively. The sensory score, weightlessness rate and chlorophyll content were determined. Results indicate that, the comprehensive quality of three green vegetable SFP shows a downward trend during the storage. The cooking method and storage temperature have significant effect on the quality.

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Determination of physical and interaction parameters of green pepper (Zanthoxylum armatum): Investigation of the mechanism of significant factors against the repose angle

Cited by 8 publications

References 52 publications

Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut

Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut

Effect of Steam Explosion on the Morphological, Textural and Chemical Composition Characteristics of Betel Nut

Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products

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