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In this study, a systematic analysis of the electromagnetic-thermal coupling effect of surimi was performed to develop a novel continuous processing method. A numerical model was established to analyze the heating effect and to predict the gel properties, and the accuracy of the model was verified under different flow rates. The results indicated that the combination of power inputs significantly affected the heating performance of surimi. Moreover, the coefficient of variation of the temperature profile at the outlet first increased and then decreased with the increase in the power input from E-plane (PE). However, a higher PE led to worse temperature control of the surimi near the ports, which was mainly affected by the power density and should be considered because of the high risk of tube fouling. In addition, the effect of the microwave-assisted pre-gel effect can be further improved by adjusting the flow rate of the surimi according to the thermal efficiency.
Huayu Yang; Bowen Yan; Linglu Meng; Xidong Jiao; Jianlian Huang; Wenhua Gao; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. Mathematical modeling of continuous microwave heating of surimi paste. Journal of Food Engineering 2021, 110797 .
AMA StyleHuayu Yang, Bowen Yan, Linglu Meng, Xidong Jiao, Jianlian Huang, Wenhua Gao, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Mathematical modeling of continuous microwave heating of surimi paste. Journal of Food Engineering. 2021; ():110797.
Chicago/Turabian StyleHuayu Yang; Bowen Yan; Linglu Meng; Xidong Jiao; Jianlian Huang; Wenhua Gao; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. 2021. "Mathematical modeling of continuous microwave heating of surimi paste." Journal of Food Engineering , no. : 110797.
To provide an insight into the oxidation behavior of cysteines in myofibrillar proteins (MPs) during microwave heating (MW), a quantitative redox proteomic analysis based on the isobaric iodoacetyl tandem mass tag technology was applied in this study. MPs from silver carp muscles were subjected to MW and water bath heating (WB) with the same time–temperature profiles to eliminate the thermal differences caused by an uneven energy input. Altogether, 422 proteins were found to be differentially expressed after thermal treatments as compared to that with no heat treatment. However, MW triggered a larger number of proteins and cysteine sites for oxidation. Myosin heavy chain, myosin-binding protein C, nebulin, α-actinin-3-like, and titin were found to be highly susceptible to oxidation under microwave irradiation. Notably, MW caused such modifications at cysteine site 9 in the head of myosin, revealing the enhancement mechanism of MP gelation by excess cysteine cross-linking during microwave processing. Furthermore, Gene Ontology and functional enrichment analyses suggested that the two thermal treatments resulted in some differences in ion binding, muscle cell development, and protein-containing complex assembly. Overall, this study is the first to report the redox proteomic changes caused by MW and WB treatments, thus providing a further understanding of the microwave-induced oxidative modifications of MPs.
Xidong Jiao; Bowen Yan; Jianlian Huang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. Redox Proteomic Analysis Reveals Microwave-Induced Oxidation Modifications of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix). Journal of Agricultural and Food Chemistry 2021, 69, 9706 -9715.
AMA StyleXidong Jiao, Bowen Yan, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Redox Proteomic Analysis Reveals Microwave-Induced Oxidation Modifications of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix). Journal of Agricultural and Food Chemistry. 2021; 69 (33):9706-9715.
Chicago/Turabian StyleXidong Jiao; Bowen Yan; Jianlian Huang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. 2021. "Redox Proteomic Analysis Reveals Microwave-Induced Oxidation Modifications of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix)." Journal of Agricultural and Food Chemistry 69, no. 33: 9706-9715.
This study investigated the effects of fish mince size on the gelling properties of silver carp surimi gel produced by microwave heating combined with the water bath method. As the mince size increased, the mince protein and fat contents increased, but the moisture content decreased. Although the strength and water holding capacity of the surimi gel obtained from the larger mince were lower, the detrimental effect resulting from this larger size was considerably reduced by microwave heating; this afforded the fast and selective heating of the heterogeneous surimi. A soft textured compact gel structure was obtained from the 4 mm fish mince based on the results of the texture profile analysis and scanning electron microscopy. These results are anticipated to aid in the formulation of a method for reducing the loss in the processing of muscle fibers to realize the accurate and moderate processing of low-value fish.
Linglu Meng; Xidong Jiao; Bowen Yan; Jianlian Huang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. Effect of fish mince size on physicochemical and gelling properties of silver carp (Hypophthalmichthys molitrix) surimi gel. LWT 2021, 149, 111912 .
AMA StyleLinglu Meng, Xidong Jiao, Bowen Yan, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Effect of fish mince size on physicochemical and gelling properties of silver carp (Hypophthalmichthys molitrix) surimi gel. LWT. 2021; 149 ():111912.
Chicago/Turabian StyleLinglu Meng; Xidong Jiao; Bowen Yan; Jianlian Huang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. 2021. "Effect of fish mince size on physicochemical and gelling properties of silver carp (Hypophthalmichthys molitrix) surimi gel." LWT 149, no. : 111912.
Dried minced pork slices (DMPS) have been widely accepted owing to their unique flavor and taste, but traditional roasting (TR) process for making DMPS are time-consuming and complicated. This study presents a microwave heating (MH) method for rapid preparation of DMPS with different fat pork levels. The results indicated that DMPS size significantly affected the MH patterns. As the fat pork content increased, the complex permittivity showed a downward tendency, and the 30% fat pork content improved both the heating rate and uniformity. Fat components significantly altered the texture and color characteristics, but DMPS made by MH possessed a higher hardness and toughness values than TR. Low-field nuclear magnetic resonance analysis demonstrated that the proportion of T21 gradually decreased in MH group, while no distinct changes were observed in the TR group with the increase of fat pork content. In addition, the results of comprehensive sensory evaluation in the MH and TR groups revealed that such a convenient MH technology is alternative for the fabrication of DMPS with acceptable product quality.
Bowen Yan; Xidong Jiao; Huayu Yang; Kangwen Jiang; Jianlian Huang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. Microwave heating of dried minced pork slices with different fat content: an assessment of dielectric response and quality properties. LWT 2021, 111729 .
AMA StyleBowen Yan, Xidong Jiao, Huayu Yang, Kangwen Jiang, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Microwave heating of dried minced pork slices with different fat content: an assessment of dielectric response and quality properties. LWT. 2021; ():111729.
Chicago/Turabian StyleBowen Yan; Xidong Jiao; Huayu Yang; Kangwen Jiang; Jianlian Huang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. 2021. "Microwave heating of dried minced pork slices with different fat content: an assessment of dielectric response and quality properties." LWT , no. : 111729.
This work was aimed to compare the effect of microwave (MW) heating on the cathepsin L (Cat L)-induced degradation of myofibrillar protein (MP) gels with that of water bath (WB) heating. First, Cat L from silver carp was purified and determined to be 45 kDa. The gel strength of the MW-heated MP gels were significantly higher than those of the WB-heated when Cat L was added (P < 0.05). The gel electrophoresis pattern and scanning electron microscopy analysis indicated that MW heating inhibited the Cat l-induced hydrolysis of MP gels. In addition, the number of sulfhydryl groups and surface hydrophobicity of MW-heated gels were lower than those of WB-heated gels when Cat L was added. These results indicated that MW heating could effectively weaken the degradation of Cat L on MP gels by manipulating disulfide bonds and hydrophobic amino acids, resulting in good gel properties and a compact protein network.
Qian Wang; Xidong Jiao; Bowen Yan; Linglu Meng; Hongwei Cao; Jianlian Huang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel. Food Chemistry 2021, 357, 129745 .
AMA StyleQian Wang, Xidong Jiao, Bowen Yan, Linglu Meng, Hongwei Cao, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel. Food Chemistry. 2021; 357 ():129745.
Chicago/Turabian StyleQian Wang; Xidong Jiao; Bowen Yan; Linglu Meng; Hongwei Cao; Jianlian Huang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. 2021. "Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel." Food Chemistry 357, no. : 129745.
High efficiency and green processing are the advantages of microwave heating (MWH), but firm and tough texture are the common quality defects in microwave-baked products. The aim of this work was to investigate the effects of sourdough on the quality properties of microwaved steamed-cake (MSC) and to illustrate the potential mechanism of textural improvement. The textural characteristics of MSC were improved significantly by sourdough addition, especially in specific volume, hardness and chewiness. Sourdough addition increased the dielectric properties of batter. Based on the low-filed 1H NMR analysis, the molecular motion of batter with sourdough on the MHz timescale was reduced as compared to the sourdough-free MSC. The addition of sourdough increased the extractability of protein and the concentration of free sulfhydryl during 120 s of MWH. Significant change in pasting properties of starch was also observed. Sourdough-induced formation of weakened and ordered protein network contributed to the quality enhancement of products by MWH. This study facilitates the development of sourdough-based products and it is a novel approach for adjusting the texture of microwave-baked foods.
Juan Zhou; Bowen Yan; Yejun Wu; Huaping Zhu; Huizhang Lian; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake. LWT 2021, 146, 111396 .
AMA StyleJuan Zhou, Bowen Yan, Yejun Wu, Huaping Zhu, Huizhang Lian, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake. LWT. 2021; 146 ():111396.
Chicago/Turabian StyleJuan Zhou; Bowen Yan; Yejun Wu; Huaping Zhu; Huizhang Lian; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. 2021. "Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake." LWT 146, no. : 111396.
To reveal the application potential of microwave heating in the thermal processing of crayfish, this work explored the electromagnetic properties of different parts of crayfish and the patterns of temperature and moisture responses in crayfish during microwave heating. The results of electromagnetic analysis demonstrated that the electromagnetic properties of different parts of crayfish were different, and the tail had higher dielectric properties and reflective loss than other parts, but the maximum thickness of each part of crayfish was almost within their heating depth of microwave. The visual imaging and numerical simulation of temperature and moisture responses showed there were nonuniform temperature and moisture distributions in crayfish during microwave heating. The crayfish tail was selectively heated and rapidly cooked, but its moisture loss was far less than the mass loss of whole crayfish. Furthermore, the immobilized water in crayfish tail meat was continuously converted to free water, while the bound water was relatively stable during microwave heating. This work provided the theoretical references for the assumption that cooking the crayfish by microwave to overcome the shortcomings of boiling. Practical Application In this work, we innovatively applied microwave heating to the heat processing of crayfish, and analyzed the electromagnetic properties of different parts in crayfish and explored its temperature and moisture responses under microwave field. Although this is a basic research, which provided some theoretical references for the assumption that microwave heating of crayfish (Procambarus clarkia) may be a clean and efficient means of overcoming the shortcomings associated with boiling. In particular, the simulation model of crayfish was established according to its real size and shape, which provided an option for the prediction of temperature response of crayfish in the microwave field.
Hailong Fan; Jianlian Huang; Jianxin Zhao; Bowen Yan; Shenyan Ma; Wenguo Zhou; Hao Zhang; Daming Fan. Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field. Journal of Food Science 2021, 86, 1306 -1321.
AMA StyleHailong Fan, Jianlian Huang, Jianxin Zhao, Bowen Yan, Shenyan Ma, Wenguo Zhou, Hao Zhang, Daming Fan. Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field. Journal of Food Science. 2021; 86 (4):1306-1321.
Chicago/Turabian StyleHailong Fan; Jianlian Huang; Jianxin Zhao; Bowen Yan; Shenyan Ma; Wenguo Zhou; Hao Zhang; Daming Fan. 2021. "Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field." Journal of Food Science 86, no. 4: 1306-1321.
In this research, we studied the inhibitory mechanism of quercetin, one popular phenolic compound, against aldehyde formation in thermally treated soybean oil. It was found that quercetin reduced unsaturated aldehyde formation significantly, with the inhibitory effect decreased with the extension of the heating time. Meanwhile, quercetin had minimum effects on the fatty acid profile compared to untreated samples. Some new phenolic derivatives were formed in thermally treated soybean oil with quercetin, further analyzed by liquid chromatography–tandem mass spectrometry, and compared to newly synthesized derivatives (characterized by mass spectrometry and nuclear magnetic resonance spectroscopy). On the basis of their chemical structures, we proposed that quercetin reacted with 13-oxo-octadecadienoic acid, 10-oxo-hexadecenoic acid, and 10-oxo-octadecenoic acid formed from peroxidation of linoleic acid, palmitoleic acid, and oleic acid, respectively, to inhibit aldehyde formation. In addition, newly formed quercetin-3-O-hexanoate, quercetin-3-O-heptanoate, and quercetin-3-O-nonanoate showed weaker 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation scavenging activity and weaker antioxidant activity in soybean oil, which explained the decreased inhibitory activity of quercetin against aldehyde formation during heat treatment. More interesting, quercetin-3-O-hexanoate showed improved cellular antioxidant activity compared to the parent quercetin. Overall, quercetin inhibited the formation of lipid oxidation products in thermally treated soybean oil by reacting with early intermediates in the lipid oxidation reaction, and quercetin derivatives formed in the process could be with enhanced cellular antioxidant activity. Our results provide novel insight into the inhibitory mechanism of quercetin against the formation of lipid oxidation products.
Xu Zhang; Ling Ni; Yamin Zhu; Ning Liu; Daming Fan; Mingfu Wang; Yueliang Zhao. Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates. Journal of Agricultural and Food Chemistry 2021, 69, 3479 -3488.
AMA StyleXu Zhang, Ling Ni, Yamin Zhu, Ning Liu, Daming Fan, Mingfu Wang, Yueliang Zhao. Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates. Journal of Agricultural and Food Chemistry. 2021; 69 (11):3479-3488.
Chicago/Turabian StyleXu Zhang; Ling Ni; Yamin Zhu; Ning Liu; Daming Fan; Mingfu Wang; Yueliang Zhao. 2021. "Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates." Journal of Agricultural and Food Chemistry 69, no. 11: 3479-3488.
BACKGROUND Recently, the utilization of fatty fish is a potential approach for surimi products fabrication, the yield of fatty fish surimi is over 10,000 tons in 2019. However, the gelling properties of catfish surimi can be influenced by intermuscular lipid. Lipase could effectively enhance the gel quality of catfish surimi gels, but the chemical forces involved in gel formation and alteration in lipid and protein oxidation status are not well understood. This study investigated the gelation‐enhancing effects of lipase on catfish surimi based on the changes in the chemical oxidation interactions. RESULTS The addition of 7.5 g kg‐1 lipase significantly increased the hydrophobic interactions and disulfide bond contents, both of which facilitated gel formation, in surimi gels. The results of TBARS and the carbonyl concentrations demonstrated that lipase promoted the lipid and protein oxidations. Furthermore, appropriate dose of malondialdehyde accelerated protein oxidation, thereby resulting in the covalent crosslinking of proteins. Consequently, the gel strength increased from 55.72 to 127.71 g × cm with lipase contents up to 7.5 g kg‐1, and strong chemical crosslinking and a compact network were observed via sodium dodecyl sulfate polyacrylamide gel electrophoresis and scanning electron microscopy. However, excessive oxidation led to the degeneration of gel matrix. A schematic mechanism, mainly based on the chemical changes, was proposed. CONCLUSION This study revealed the gelation mechanism of catfish surimi gels with lipase, and suggested that lipase treatments may be an effective approach toward improving the textural properties of fatty fish surimi gels. This article is protected by copyright. All rights reserved.
Xidong Jiao; Ruihua Su; Huaping Zhu; Bowen Yan; Qian Wang; Hongwei Cao; Jianlian Huang; Jianxin Zhao; Hao Zhang; Daming Fan. Effect of lipase incorporation on gelling properties of catfish ( Clarias lazera ) surimi and its mechanism. Journal of the Science of Food and Agriculture 2021, 1 .
AMA StyleXidong Jiao, Ruihua Su, Huaping Zhu, Bowen Yan, Qian Wang, Hongwei Cao, Jianlian Huang, Jianxin Zhao, Hao Zhang, Daming Fan. Effect of lipase incorporation on gelling properties of catfish ( Clarias lazera ) surimi and its mechanism. Journal of the Science of Food and Agriculture. 2021; ():1.
Chicago/Turabian StyleXidong Jiao; Ruihua Su; Huaping Zhu; Bowen Yan; Qian Wang; Hongwei Cao; Jianlian Huang; Jianxin Zhao; Hao Zhang; Daming Fan. 2021. "Effect of lipase incorporation on gelling properties of catfish ( Clarias lazera ) surimi and its mechanism." Journal of the Science of Food and Agriculture , no. : 1.
In this research, we studied the antioxidative properties and chemical changes of quercetin in fish oil during accelerated storage at 60 °C for 5 days. Gas chromatography (GC) analysis showed that quercetin inhibited aldehyde formation and unsaturated fatty acid oxidation in fish oil significantly; however, the inhibitory effects decreased gradually with prolonged heating time. Moreover, quercetin was consumed with increasing heating time. Some new phenolic derivatives were discovered in the fish oil with quercetin, with their structures fully elucidated by LC–MS/MS and comparison with newly synthesized ones (characterized by MS and NMR spectroscopy). Based on their chemical structures, we proposed that quercetin reacted with EPA and DHA to form the corresponding quercetin fatty acid esters in fish oil. In addition, the newly formed quercetin-3-O-eicosapentaenoate and quercetin-3-O-docosahexaenoate showed weaker DPPH and ABTS radical cation scavenging activity but much improved lipophilicity, higher cell membrane affinity, and hence enhanced cellular antioxidant activity compared with the parent quercetin. Overall, quercetin could be used as a safe dietary polyphenol to inhibit lipid oxidation. The newly formed quercetin-polyunsaturated fatty acid esters may render improved bioactivity to humans, which needs further investigation.
Shaojun Liu; Yamin Zhu; Ning Liu; Daming Fan; Mingfu Wang; Yueliang Zhao. Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives. Journal of Agricultural and Food Chemistry 2021, 69, 1057 -1067.
AMA StyleShaojun Liu, Yamin Zhu, Ning Liu, Daming Fan, Mingfu Wang, Yueliang Zhao. Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives. Journal of Agricultural and Food Chemistry. 2021; 69 (3):1057-1067.
Chicago/Turabian StyleShaojun Liu; Yamin Zhu; Ning Liu; Daming Fan; Mingfu Wang; Yueliang Zhao. 2021. "Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives." Journal of Agricultural and Food Chemistry 69, no. 3: 1057-1067.
This study proposed the replacement of the steam heat exchanger by a novel continuous-flow microwave system. The current microwave heating system has two main drawbacks for continuous-flow applications: higher reflection losses, which reduce the effective microwave power and pose potential safety risks, and an unsteady heating rate, which leads to insufficient heating in a limited time and lower energy conversions. Therefore, we introduced the conceptual design of a novel continuous-flow microwave system for overcoming the specific drawbacks to the largest extent possible. A numerical model of this designed system was developed based on a waveguide-type cavity resonator after fully considering the properties of energy conversion and absorption. Rather than the previous systems, the combined input of waveguides on the E- and H-planes can not only improve over 20% energy utilization, but also facilitate the heating effect of the fluids. Noteworthily, the 45°-tilted waveguides can significantly reduce the reflection losses on the both input direction by enhanced microwave resonance effect, which can further promote the energy efficiency. In addition, the stub tuner was used to match impedance for reducing the application risks. Compared with the traditional steam heating methods, this novel continuous-flow microwave system with higher energy efficiency design is attractive for the dairy industry due to its outstanding electromagnetic responses and cleaner processing.
Huayu Yang; Yuhao Zhang; Wenhua Gao; Bowen Yan; Jianxin Zhao; Wei Chen; Daming Fan. Steam replacement strategy using microwave resonance: A future system for continuous-flow heating applications. Applied Energy 2020, 283, 116300 .
AMA StyleHuayu Yang, Yuhao Zhang, Wenhua Gao, Bowen Yan, Jianxin Zhao, Wei Chen, Daming Fan. Steam replacement strategy using microwave resonance: A future system for continuous-flow heating applications. Applied Energy. 2020; 283 ():116300.
Chicago/Turabian StyleHuayu Yang; Yuhao Zhang; Wenhua Gao; Bowen Yan; Jianxin Zhao; Wei Chen; Daming Fan. 2020. "Steam replacement strategy using microwave resonance: A future system for continuous-flow heating applications." Applied Energy 283, no. : 116300.
Traditional vacuum evaporation in the sugar industry generally relies on steam and is characterized by low energy efficiency. Microwaves may be an alternative heat source to steam. In this study, three sugar solutions (glucose, maltose, and trehalose) were concentrated by lab-scale microwave vacuum evaporation (MVE). The dielectric spectroscopy in the frequency range of 0.1-6.5 GHz and the temperature range of 5-90 °C was determined and analyzed. Results showed that the dielectric loss factor increased with concentration and decreased with temperature at 2.45 GHz. The maltose solution had a lower microwave absorption and conversion capacity than glucose or trehalose solution. Meanwhile, the Kirkwood correlation g factor of trehalose solution varied between 2.91 and 3.15, higher than that of glucose solution (2.46-2.68) or maltose solution (2.12-2.44). The hydrogen bond interactions of trehalose solution were stronger, contributing to higher intermolecular interactions. These results may account for the distinct evaporation efficiencies of MVE on the three sugar solutions. Due to the rapid heating rate (up to 2.86 ± 0.08 °C/s) and massive water loss (closer to 2/3 total mass of the feed solution) over a short period of time (10 min at a microwave power density of 40 W/g and a vacuum pressure of 50 kPa), MVE may be a substitute for conventional methods. Furthermore, the dielectric spectroscopy can be an effective tool to help guide MVE to obtain sugars with high quality.
Yuan Tao; Bowen Yan; Nana Zhang; Mingfu Wang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. Microwave vacuum evaporation as a potential technology to concentrate sugar solutions: A study based on dielectric spectroscopy. Journal of Food Engineering 2020, 294, 110414 .
AMA StyleYuan Tao, Bowen Yan, Nana Zhang, Mingfu Wang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Microwave vacuum evaporation as a potential technology to concentrate sugar solutions: A study based on dielectric spectroscopy. Journal of Food Engineering. 2020; 294 ():110414.
Chicago/Turabian StyleYuan Tao; Bowen Yan; Nana Zhang; Mingfu Wang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. 2020. "Microwave vacuum evaporation as a potential technology to concentrate sugar solutions: A study based on dielectric spectroscopy." Journal of Food Engineering 294, no. : 110414.
The structural parameters of tubes (straight or helical tubes) might affect the heating liquid foods in continuous flow microwave system. Therefore, the objectives were to build a mathematical model for continuous flow microwave heating system with helical tubes for liquid foods heating. A finite element calculation was used for the model, and distilled water, as a representative of liquid foods, was used to validate experimentally and numerically. This model was employed to analyze the liquid heating efficiency with different pitch circle diameters (PCDs), tube diameters, and screw pitches of helical tubes. The heating efficiency was affected by electromagnetic power density distribution, secondary flow intensity, and dielectric properties of heated fluid. Furthermore, the optimal heating efficiency with these variations were given. This study is expected to provide advice to enhance the heating efficiency of liquid foods in design and optimization studies for continuous flow microwave system.
Yuhao Zhang; Huayu Yang; Bowen Yan; Huaping Zhu; Wenhua Gao; Jianxin Zhao; Wei Chen; Daming Fan. Continuous flow microwave system with helical tubes for liquid food heating. Journal of Food Engineering 2020, 294, 110409 .
AMA StyleYuhao Zhang, Huayu Yang, Bowen Yan, Huaping Zhu, Wenhua Gao, Jianxin Zhao, Wei Chen, Daming Fan. Continuous flow microwave system with helical tubes for liquid food heating. Journal of Food Engineering. 2020; 294 ():110409.
Chicago/Turabian StyleYuhao Zhang; Huayu Yang; Bowen Yan; Huaping Zhu; Wenhua Gao; Jianxin Zhao; Wei Chen; Daming Fan. 2020. "Continuous flow microwave system with helical tubes for liquid food heating." Journal of Food Engineering 294, no. : 110409.
To improve the molding quality of 3D printed surimi products under the disturbance of self-gravity and post-processing, the synergistic effect of a microwave 3D print (MW3DP) and transglutaminase (TGase) on the self-gelation process of surimi from fluid to solid gel state during 3D printing is investigated. Simulation and 3D printing results show that microwave power affected the extrudability by changing the temperature distribution of surimi in the nozzle. Rheological properties of the squeezed-out surimi were monitored while the gel properties, microstructure and self-gelation mechanism of products after printing were analyzed. Surimi exhibited shear-thinning behavior when microwave power was less than 60 W/g. After printing, the solid gels with better shape fidelity and large protein aggregates appeared at 40 and 50 W/g when TGase was added. Results indicate that hydrogen bonds and ɛ-(γ-Glu)-Lys are main forces to maintain molding quality, and TGase is activated by microwaves to promote the self-gelation process. 3D food printing, as an emerging technology in food industry, has great potential in meeting the individual needs of consumers for shapes and nutrition. One of the challenges that restricts the large-scale industrialization and commercialization of 3D food printing is that deformation will occur during printing and subsequent processing because most food materials are still flowing after printing. This study provided a synergistic method of MW3DP with a focused heating mode and TGase, realizing self-gelation of surimi during printing. A solid product with high resistance to deformation was obtained in this condition. Valuable guidance is provided to obtain heat-induced solid products with better shape fidelity. In addition, a more complex hollow shape can be printed to improve the personalization of food manufacturing, thus promoting further applications of 3D printing in food industry.
Zilong Zhao; Qian Wang; Bowen Yan; Wenhua Gao; Xidong Jiao; Jianlian Huang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing. Innovative Food Science & Emerging Technologies 2020, 67, 102546 .
AMA StyleZilong Zhao, Qian Wang, Bowen Yan, Wenhua Gao, Xidong Jiao, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing. Innovative Food Science & Emerging Technologies. 2020; 67 ():102546.
Chicago/Turabian StyleZilong Zhao; Qian Wang; Bowen Yan; Wenhua Gao; Xidong Jiao; Jianlian Huang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. 2020. "Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing." Innovative Food Science & Emerging Technologies 67, no. : 102546.
A sourdough combined with microwave heating method was adopted to make steamed cake (SSC), the dough yield, fermentation time and additive amount of sourdough were optimized by Response Surface Methodology (RSM) to obtain microwave‐steamed cake (MSSC) with high‐quality attributes and then the potential mechanism of sourdough on the improvement of the MSSC texture was investigated. The addition of sourdough with the optimized parameters could greatly improve the specific volume, porosity, hardness, and chewiness of MSSC, which was mainly related to changes in dielectric properties and water distribution. The results of dielectric properties confirmed that sourdough increased the dielectric properties of the system during microwave heating, affecting the microwave heating characteristics. And the changes of water states and distribution by T2 relaxation analysis showed that sourdough restricted water mobility during heating and facilitated the retention of water trapped in MSSC. Additionally, the scanning electron microscopy (SEM) images indicated that sourdough weakened the gluten network structure, and triggered a looser and smoother microstructure. Practical Application Steamed cake (SSC) is one of the most popular fermented foods in China, while its commercial development is greatly limited by the drawbacks of traditional steam heating. In recent years, the applications of microwave heating and sourdough in cereal‐based foods processing have gained more and more interest. However, there is little information about the application of sourdough combined with microwave heating in SSC production. This study revealed that sourdough addition increased the specific volume, porosity, texture, and consumer preference of MSSC, providing a natural, high‐efficiency, and easy‐to‐operate means for the fabrication of high‐quality fermented foods.
Yejun Wu; Bowen Yan; Juan Zhou; Huizhang Lian; Xiaojun Yu; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution. Journal of Food Science 2020, 85, 3282 -3292.
AMA StyleYejun Wu, Bowen Yan, Juan Zhou, Huizhang Lian, Xiaojun Yu, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution. Journal of Food Science. 2020; 85 (10):3282-3292.
Chicago/Turabian StyleYejun Wu; Bowen Yan; Juan Zhou; Huizhang Lian; Xiaojun Yu; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. 2020. "Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution." Journal of Food Science 85, no. 10: 3282-3292.
Using the electron paramagnetic resonance (EPR) signal intensity for heat-treated rice starch (RS), a chemiluminescence (CL) method was established for the rapid determination (<40 s) of the free radical content in starch samples. Results showed that the initial CL intensity of hydration for RS samples was significantly correlated with the signal intensity measured using EPR, validating this CL method for detecting RS radicals. This method could also be used to detect free radical content in starches from other sources. It was speculated that the correlation coefficients between two intensities was associated with the differences of crystalline structures and granular sizes among starches. These results provide the possibility that the CL method could be used to detect starch radicals and compensate for the limitations of EPR method to detect free radicals in starch samples with high moisture content.
Yuan Tao; Daming Fan; Bowen Yan; Yejun Wu; Huizhang Lian; Jianxin Zhao; Hao Zhang. Chemiluminescence for rapid detection of free radicals in starch samples. Food Bioscience 2020, 36, 100667 .
AMA StyleYuan Tao, Daming Fan, Bowen Yan, Yejun Wu, Huizhang Lian, Jianxin Zhao, Hao Zhang. Chemiluminescence for rapid detection of free radicals in starch samples. Food Bioscience. 2020; 36 ():100667.
Chicago/Turabian StyleYuan Tao; Daming Fan; Bowen Yan; Yejun Wu; Huizhang Lian; Jianxin Zhao; Hao Zhang. 2020. "Chemiluminescence for rapid detection of free radicals in starch samples." Food Bioscience 36, no. : 100667.
Heterocyclic amines (HAs) are food-borne mutagenic compounds formed during food preparation and processing. They are considered as significant health risk in the long term and inhibiting their formation represents one of the most effective approaches to attenuate their potential health hazards. Hydrocolloids are long-chain high-molecular-weight hydrophilic polymers. In this study, the effects of six hydrocolloids, including alginic acid, sodium carboxymethylcellulose (CMC-Na), chitosan, carrageenan, konjac glucomannan (KGM) and xanthan gum, on major HAs formation (PhIP, MeIQx and 4,8-DiMeIQx) in both chemical model systems and roast beef patties were investigated. The influence of addition method (marinating) was also evaluated. HPLC-PDA and UPLC-MS analysis showed that all the six tested hydrocolloids added in form of powders in chemical models effectively inhibited PhIP formation by 19.3–42.7% at relatively lower doses (5 and 10 mg), while they exhibited better inhibitory effects against MeIQx formation at higher dose (30 mg). Among them, CMC-Na had the strongest inhibitory effect, followed by chitosan in roast beef patties. Further analysis showed chitosan, but not CMC-Na, synergized with a polyphenol, phloridzin to inhibit the formation of HAs, particularly PhIP. Marination with CMC-Na solution led to even greater inhibitory effects on HA formation with the contents of PhIP, MeIQx and 4,8-DiMeIQx being reduced by over 90%, 80% and 70%, respectively. These findings suggest that hydrocolloids are potent HA formation inhibitors and their application in meat preparation and processing could effectively reduce human dietary exposure to mutagenic HAs.
Nana Zhang; Yueliang Zhao; Daming Fan; Jianbo Xiao; Ka-Wing Cheng; Mingfu Wang. Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef. Food Hydrocolloids 2020, 108, 106073 .
AMA StyleNana Zhang, Yueliang Zhao, Daming Fan, Jianbo Xiao, Ka-Wing Cheng, Mingfu Wang. Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef. Food Hydrocolloids. 2020; 108 ():106073.
Chicago/Turabian StyleNana Zhang; Yueliang Zhao; Daming Fan; Jianbo Xiao; Ka-Wing Cheng; Mingfu Wang. 2020. "Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef." Food Hydrocolloids 108, no. : 106073.
The evaluation of food cooking process is an important way to understand the heat-induced quality changes and optimize the heating process. To understand the quality changes in crayfish tail heated by microwave (MW) and boiling water (BW), the protein denaturation, cooking uniformity and overheating degree of tails were visually evaluated based on the theories of reaction kinetics and maturity value in this work. Protein denaturation analysis showed that heat-induced protein denaturation in crayfish tails heated by MW and BW followed first-order reaction kinetics and had similar one-dimensional denaturation patterns and temperatures, but their distributions were non-uniform and with reverse trends. Moreover, strong correlations between protein denaturation degree and heat-induced qualities changes were observed in crayfish tail during heating. The cooking uniformity and overheating degree of crayfish tail heated by MW and BW were evaluated by the maturity value (Mv) and overheating value (Ov), respectively. Evaluations showed that the profiles of Mv and Ov in the crayfish tail were non-uniform and with reverse trends, and there was lower ΔMv and O¯v for crayfish tail heated by MW than by BW, but higher Ov occurred in the centre, which corresponded to the texture of crayfish tails heated by MW was more susceptible than by BW when proteins had completely denatured. The general patterns of cooking process in crayfish tail during microwave heating and boiling have been visually evaluated and compared based on the theories of reaction kinetics and maturity value, which enriched the knowledge for the application of microwave in the industrial thermal processing of crayfish and reaction kinetics in the analysis of cooking (especially microwave heating). Furthermore, the theory of maturity value was introduced into the evaluation of the cooking uniformity and overcooked degree in crayfish tail during the heating, which provided a new strategy for the cooking evaluation of food.
Hailong Fan; Daming Fan; Jianlian Huang; Jianxin Zhao; Bowen Yan; Shenyan Ma; Wenguo Zhou; Hao Zhang. Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food. Innovative Food Science & Emerging Technologies 2020, 62, 102368 .
AMA StyleHailong Fan, Daming Fan, Jianlian Huang, Jianxin Zhao, Bowen Yan, Shenyan Ma, Wenguo Zhou, Hao Zhang. Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food. Innovative Food Science & Emerging Technologies. 2020; 62 ():102368.
Chicago/Turabian StyleHailong Fan; Daming Fan; Jianlian Huang; Jianxin Zhao; Bowen Yan; Shenyan Ma; Wenguo Zhou; Hao Zhang. 2020. "Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food." Innovative Food Science & Emerging Technologies 62, no. : 102368.
Starch is a vital component of the human diet and is widely used in food manufacturing. Its complex and subtle structure influences its physicochemical properties, thus affecting its application. Microwave heating has experienced increased popularity in the food industry for many diverse uses. Dielectric properties are crucial parameters reflecting the response of food to microwave treatment. Recent studies have often neglected the importance of dielectric properties when investigating the structural changes of starch in a microwave field. This review summarizes the dielectric and microwave absorption properties of starches and starch systems (with water and/or ions). The various possible structural changes of starch under a microwave field are also analyzed, from the macroscopic to the microscopic level (morphology, lamellar structure, crystalline structure and molecular structure), in an attempt to elucidate the essential features of the response of starch to microwave heating in terms of the dielectric properties. Microwaves can directly or indirectly induce a series of changes in the morphology and internal structures of starch granules, closely related to the dielectric properties of the system and microwave input energy. The future research trend will be to regulate and manipulate the structural changes of microwave-treated starch systems from the perspective of changing their dielectric properties and to obtain microwave-treated starch-based food with desirable properties.
Yuan Tao; Bowen Yan; Daming Fan; Nana Zhang; Shenyan Ma; Liyun Wang; Yejun Wu; Mingfu Wang; Jianxin Zhao; Hao Zhang. Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties. Trends in Food Science & Technology 2020, 99, 593 -607.
AMA StyleYuan Tao, Bowen Yan, Daming Fan, Nana Zhang, Shenyan Ma, Liyun Wang, Yejun Wu, Mingfu Wang, Jianxin Zhao, Hao Zhang. Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties. Trends in Food Science & Technology. 2020; 99 ():593-607.
Chicago/Turabian StyleYuan Tao; Bowen Yan; Daming Fan; Nana Zhang; Shenyan Ma; Liyun Wang; Yejun Wu; Mingfu Wang; Jianxin Zhao; Hao Zhang. 2020. "Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties." Trends in Food Science & Technology 99, no. : 593-607.
The aim of this study was to compare the physicochemical properties of chitosan prepared by microwave and water bath heating with an equivalent quantity of heat intake. The structure and physicochemical properties of the chitosan obtained by these two methods were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffractometry (XRD), gel permeation chromatography (GPC), and scanning electron microscopy (SEM). The FTIR and XRD patterns show that there was no significant difference in the structure of chitosan produced by the two heat sources. The results showed that chitosan with 73.86% deacetylation was successfully prepared by microwave heating within 60 min, while a longer time of 180 min was required for the preparation of chitosan with the same deacetylation degree (74.47%) using the conventional heating method under the same heating rate. Even under the same temperature conditions, microwave technology can greatly reduce the reaction time by approximately 1/3, while the chitosan produced by microwaves can obtain relatively low molecular weight and viscosity. These results showed that microwaves may efficiently promote complete chemical reactions by the friction heating mechanism generated by molecular vibration beyond a rapid heating source, turning into a more efficient, energy-saving, and environmentally friendly method for the further use of rigid shrimp shells and highly crystalline crustacean materials.
Jiaqi Cheng; Huaping Zhu; Jianlian Huang; Jianxin Zhao; Bowen Yan; Shenyan Ma; Hao Zhang; Daming Fan. The physicochemical properties of chitosan prepared by microwave heating. Food Science & Nutrition 2020, 8, 1987 -1994.
AMA StyleJiaqi Cheng, Huaping Zhu, Jianlian Huang, Jianxin Zhao, Bowen Yan, Shenyan Ma, Hao Zhang, Daming Fan. The physicochemical properties of chitosan prepared by microwave heating. Food Science & Nutrition. 2020; 8 (4):1987-1994.
Chicago/Turabian StyleJiaqi Cheng; Huaping Zhu; Jianlian Huang; Jianxin Zhao; Bowen Yan; Shenyan Ma; Hao Zhang; Daming Fan. 2020. "The physicochemical properties of chitosan prepared by microwave heating." Food Science & Nutrition 8, no. 4: 1987-1994.