Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

8th CIGR Section VI International Technical Symposium “Advanced Food Processing and Quality Management” Incorporating

1st International Congress on Contemporary Food Science and Engineering

Selected, peer reviewed papers from the 8th International CIGR technical symposium on Advanced Food Processing and Quality Management

(CIGR 2013)

November 3-7, 2013, Guangzhou, China

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Copyright ○c 2013 CIGR Committee, China

All rights reserved. No part of the contents of this publication may be reproduced or transmitted in any form or by any means without the written permission of the publisher.

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

International Committee

Symposium Chairman Prof. Da-Wen Sun, Director; CIGR President; Member of Royal Irish Academy; Member of Academia Europaea; Editor-in-Chief of Food and Bioprocess Technology (IF = 4.115); National University of Ireland, Dublin.

Symposium Vice-Chairman Prof. Lin Li, former Vice-President, South China University of Technology (SCUT), China.

Symposium Convener Prof. Xin-An Zeng, Associate Dean, College of Light Industry and Food Sciences, SCUT.

Symposium Organizing Committee Prof. Wei-Dong Bai, Zhongkai University of Agriculture and Engineering - China Prof. Yang Bi, Gansu Agricultural University - China Prof. Min-Jie Cao, Jimei University - China Prof. Xiao-Hong Cao, Tianjin University of Science and Technology - China Prof. Feng Chen, Peking University - China Prof. Jian Chen, Jiangnan University - China Prof. Wei Chen, Jiangnan University - China Prof. Zhen-Yu Chen, Chinese University of Hong Kong - China Prof. Yun-Hui Cheng, Changsha University of Science and Technology - China Prof. Fang-ming Deng, Hunan Agricultural University - China Prof. Hai-Zhou Dong, Shandong Agricultural University - China Prof. Guo-Chen Du, Jiangnan University - China Prof. Xiong Fu, South China University of Technology – China Prof. Chang-Rong Ge, Yunnan Agricultural University - China Prof. Hua-Shi Guan, Ocean University of China - China Prof. Zhang-Chao Hua, Guangdong Ocean University - China Prof. Lian-Zhou Jiang, Northeast Agricultural University - China Prof. Shao-Tong Jiang, Hefei University of Technology - China Prof. Ye Jin, Inner Mongolia Agricultural University - China Prof. Zheng-Yu Jin, Jiangnan University - China

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Prof. Hua Li, Northwest Agriculture & Forestry University - China Prof. Jian-Ke Li, Shanxi Normal University - China Prof. Jian-Rong Li, Bohai University - China Prof. Lin Li，South China University of Technology – China Prof. Xiao-Jun Liao, China Agricultural University - China Prof. Li-Te Li, China Agricultural University - China Prof. Ning Li, China Agricultural University - China Prof. Shu-Jun Li, Chinese Academy of Agricultural Mechanization Sciences - China Prof. Yu Li, Jilin Agricultural University - China Prof. Qin-Lu Lin, Central South University of Forestry and Technology - China a Prof. An-Jun Liu, Tianjin University of Science and Technology - China Prof. Chen-Mei Liu, Nanchang University - China Prof. Jing-Bo Liu, Jilin University - China Prof. Jing-shen Liu, Jilin Agricultural University - China Prof. Rui-Hai Liu, Cornell University - China Prof. Zhong-Yi Liu, Xiangtan University - China Prof. Qi-Yu Lu, Henan University of Technology - China Prof. Xiang-Yang Lu, Agricultural University Of Hunan - China Prof. Zhao-Xin Lu, Nanjing Agricultural University - China Prof. Yun-Bo Luo, China Agricultural University - China Prof. Hai-le Ma, Jiangsu University - China Prof. Si-Yi Pan, Huazhong Agricultural University - China Prof. Ying-Jie Pan, Shanghai Ocean University - China Prof. Guo-Fang Pang, Chinese Academy of Inspection and Quarantine - China Prof. Biao Pu, Sichan Agricultural University - China Prof. Ping-Fan Rao, Fuzhou University - China Prof. Bao-Guo Sun, Beijing Technology and Business University - China Prof. Yuan-Ming Sun, South China Agricultural University - China Prof. Shuo Wang, Tianjin University of Science and Technology - China Prof. Shou-Wei Wang, Beijing Academy of Food Sciences - China Prof. Xi-Chang Wang, Shanghai Ocean University - China Prof. Yong-Hua Wang, South China University of Technology – China Prof. Tian-Yi Wu, Qinghai High Altitude Medical Research Institute - China Prof. Ming-Yong Xie, Nanchang University - China Prof. Xin-Hui Xing, Tsinghua University - China

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Prof. Hong Xu, Nanjing University of Technology - China Prof. Ming-Sheng Xu, Jiangxi Agricultural University - China Prof. Chang-Hu Xue, Ocean University of China - China Prof. Ri-An Yan, Jinan University - China Prof. Hai-Yan Yang, Xinjiang Agricultural University - China Prof. Xing-Qian Ye, Zhejiang University - China Prof. Shu-Juan Yu, South China University of Technology – China Prof. Tian-Li Yue, Northwest Agricultural and Forestry University - China Prof. Gai-Ping Zhang, Henan Academy of Agricultural Sciences - China Prof. Lan-Wei Zhang, Harbin Institute of Technology - China Senior Researcher, Ming-Wei Zhang, Guangdong Academy of Agricultural Sciences - China Prof. Mou-Ming Zhao, South China University of Technology – China Prof. Bao-Dong Zhen, Fujian Agricultural and Forestry University - China Prof. Guang-Hong Zhou, Nanjing Agricultural University - China Prof. Bei-Wei, Zhu, Dalian Polytechnic University – China

International Scientific Committee Prof. Karim Allaf, University of La Rochelle - France Prof. Stella Maris Alzamora, Universidad de Buenos Aires - Argentina PhD. George B. Awuah, Mars Petcare - USA Associate Prof. Laszlo Baranyai, Corvinus University of Budapest - Hungary Prof. Jorge Barros Velazquez, University of Santiago de Compostela - Spain Dr. Thierry Benezech, Institut National de la Recherche Agronomique - France Prof. Bhesh Bhandari, The University of Queensland - Australia Prof. Philippe Bohuon, UMR QualiSud - France Prof. Pedro Bouchon, Pontificia Universidad Católica de Chile - Chile Prof. Pilar Buera, Departamento de Industrias - Argentina PhD. Cuiren Chen, Campbell Soup Company - USA Ph.D. Yong-Jin Cho, Korea Food Research Institute - Korea Prof. Don Cleland, Massey University - New Zealand prof. Guy DELLA VALLE, Institut National de la Recherche Agronomique - France Prof. Ferruh Erdogdu, University of Mersin - Turkey Prof. Mohammed Farid, University of Auckland - New Zealand Prof. Luc Fillaudeau, French National Center for Scientific Research - France Associate Prof. Fredrik Innings, Tetra Pak/Lund University - Sweden

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Dr. Maria J. Gallagher, University College Cork - Ireland Dr. Vicente M. Gómez-López, CEBAS-CSIC - Spain Prof. Nathalie Gontard, Institut National de la Recherche Agronomique - France Prof. Jozef Grochowicz, European Academy of Sopot - Poland Prof. Gyula Vatai, Corvinus University of Budapest - Hungary Prof. Yong He, Zhejiang University - China Dr. Milan Houska, Food Research Institute Prague - Czech Republic Prof. Mohd Azlan Hussain, University Malaya - Malaysia Prof. Don Ives, Institution of Mechanical Engineers - UK Prof. Digvir S. Jayas, University of Manitoba - Canada Prof. Mukund Karwe, Rutgers University - USA Dr. Tatiana Koutchma, Agriculture and Agri-Food Canada - Canada Associate Prof. Magda Krokida, National Technical University of Athens - Greece Dr. Ted Labuza, University of Minnesota - USA Prof. Lih-Shiuh Lai, National Chung Hsing University - Taiwan Prof. Harris N. Lazarides, Aristotle University of Thessaloniki - Greece Prof. Alain Le-Bail, ONIRIS – UNR CNRS GEPEA - France Prof. Andrzej Lenart, Warsaw University of Life Sciences - Poland Prof. Shujun Li, Chinese Academy of Agricultural Mechanization Sciences - China Dr. Jorge E. Lozano, Universidad Nacional del Sur - Argentina Prof. Kumar Mallikarjunan, Virginia Tech - USA PhD. Doug Marriott, Doug Marriott Associates Ltd - UK Prof. Olga Martín-Belloso, University of Lleida - Spain Dean. Paolo Masi, Agricoltural School - Italy PhD. Paolo Menesatti, Consiglio per la Ricerca e la Sperimentazione in Agricoltura - Italy Prof. Osato Miyawaki, Ishikawa Prefectural University - Japan Prof. Mauro Moresi, University of Tuscia - Italy Dr. Kasiviswanathan Muthukumarappan, South Dakota State University - USA Prof. Enrique Ortega-Rivas, Autonomous University of Chihuahua - Mexico Prof. Seiichi Oshita, University of Tokyo - Japan Prof. Zhongli Pan, USDA, Agricultural Research Service - USA Prof. Conrad Perera, University of Auckland - New Zealand Prof. Jan Pieters, Ghent University - Belgium Dr. V. Prakash, JSS - MVP, JSS Technical Institution Campus - India Dr. Siew Young Quek, University of Auckland - New Zealand

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Prof. M. Shafiur Rahman, Sultan Qaboos University - Oman Prof. Syed S.H. Rizvi, Cornell University - USA Prof. Sueli Rodrigues, Universidade Federal do Ceará - Brazil Prof. Yrjo H. Roos, University College Cork - Ireland Prof. Marco Dalla Rosa, Università di Bologna - Italy Senior Researcher. Amauri Rosenthal, Embrapa - Brazil Prof. Margarita Ruiz Altisent, Universidad Politécnica de Madrid - Spain Prof. Shyam S. Sablani, Washington State University - USA Prof. Sudhir K. Sastry, The Ohio State University - USA Dr. Oliver Schlüter, Leibniz Institute for Agricultural Engineering - Germany PhD. Uma.S. Shivhare, Panjab University - India Prof. Ricardo Simpson, Escuela de Ingenieria Alimentos, Universidad Catolica de Valparaiso - Chile Prof. Paulo José do Amaral Sobral, University of São Paulo - Campus de Pirassununga - Brazil Prof. Roger Stanley, University of Tasmania - Australia Senior Advisor. Herbert Stone, Consultant to Tragon Corporation - USA Prof. Gulum Sumnu, Middle East Technical University - Turkey Dr. Dongxiao Sun-Waterhouse, The New Zealand Institute for Plant & Food Research Ltd - New Zealand Prof. Petros Taoukis, National Technical University of Athens - Greece Prof. José Teixeira, Universidade do Minho - Portugal Prof. Arthur A. Teixeira, University of Florida - USA Prof. Kiyohiko Toyoda, Kobe University - Japan Dr. Van-Den Truong, North Carolina State University - USA Dr. Pieter Verboven, University of Leuven - Belgium PhD. Antonio Vicente, University of Minho - Portugal Prof. Weibiao Zhou, National University of Singapore - Singapore Dr. Jorge Welti-Chanes, Escuela de Biotecnologíay Alimentos, Tecnológico de Monterrey, Mexico Prof. Jerzy Weres, Poznan University of Life Sciences - Poland Prof. Rickey Y. Yada, University of Guelph - Canada Prof. Stavros Yanniotis, Agricultural University of Athens - Greece

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Organizers

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Sponsors The conference organizing committee gratefully acknowledges the support of the following organization that have contributed to the the 8 th CIGR Section VI International Symposium on Advanced Food Processing and Quality Management to be held in South China University of Technology, Guangzhou, China, on 3-7 November2013.

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Catalogue

Preface ...... III

Chairman Da-Wen Sun…………………………………………………………………………………………...VIII

Vice-chairman Lin Li………………………………………………………………………………………………………………………………...IX

Convenor Xin-An Zeng ...... X

Keynote Speakers ...... XI

R. Paul Singh ...... XI

Jose M. Aguilera ...... XII

Digvir S. Jayas ...... XIII

Raghavan Vijaya ...... XIV

Mogessie Ashenafi ...... XV

Xiao-Dong Chen ...... XVI

Chair persons ...... XVII

Cristina Ratti ...... XIV

Umezuruike Linus Ọpara…………………………………………………………………………………...... XVII

Kiyohiko Toyoda ...... XVII

Amauri Rosenthal ...... XVII

Jerzy Weres ...... XIX

Oliver K. Schlüter ...... XIX

Le BAIL Alai………………………………………………………………………………………..………XX

Shu-Jun Li……………………………………………………………………………………………………………………………..……………….XX

Bian-Sheng Li ...... XXI

Xiao-Quan Yang ...... XXII

Toshinori Kimura ...... XXII

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Tilahun Seyoum Workneh ...... XXII

Jozef Grochowicz ...... XXIII

De-Chang Xu ...... XXIII

Li Day ...... XXIV

Giuseppe Vignali ...... XXIV

Xiao-Jun Liao ...... XXV

J Blasco Ivars ...... XXVI

Hai-Le Ma…………………………………………………………………………………………………...... XXVI

Jian-Rong Li ...... XXVII

Mou-Ming Zhao……………………………………………………………………………………………..XXVIII

Yan-Kun Peng ...... XXIX

Vishwanath Khandare ...... XXIX

Abdullah ÖKSÜZ ...... XXX

Miguel A. Mazorra-Manzano ...... XXX

Dong-Xiao Sun-Waterhouse ...... XXXI

Ibironke Safiriyu Samson Ishola ...... XXXII

Joe M. Regenstein ...... XXXII

Paulo José do Amaral Sobral………………………………………………………………………………………………………………XXXIII

Lih-Shiuh Lai…………………………………………………………………………………………………………………………………….XXXIV

Zhang Lan-Fang……………………………………………………………………………………………………….……………………..XXXV

Seiichi OSHITA………………………………………………………………………………………….XXXV

Xing-Qian Ye……………………………………………………………………………………………XXXVI

Özkan Özden…………………………………………………………………………………………. .XXXVII

Heikki Kallio…………………………………………………………………………………………...XXXVII

Alaa El-Din A. Bekhit……………………………………………………………………………….. ..XXXVII

Siew-Young Quek……………………………………………………………………………………..XXXVIII

Table of contents…………………………………………………………………………………………………..………………………….XXXVII

I nternational Commission of Agricultural and Biosystems Engineering (CIGR)

University College Dublin, An Coláiste Ollscoile, Baile Átha Cliath, Agriculture & Food Science Ionad Talmhaíochta & Eolaíocht an Centre, Chothaithe, Belfield, Dublin 4, Ireland Belfield, Baile Átha Cliath 4, Eire T +353 1 716 7342 [email protected] F +353 1 716 7493 / 7415 www.cigr.org; www.ucd.ie/cigr/

Dear Participants

A very warm welcome to all those reading this Book of Abstracts and joining the 8th CIGR Section VI International Symposium on Advanced Food Processing and Quality Management to be held in South China University of Technology, Guangzhou, China, on 3-7 November 2013.

CIGR (International Commission of Agricultural and Biosystems Engineering) established in 1930 is the largest international organisation in the field. The Section VI of CIGR deals with the engineering principles and technologies in postharvest and processing of agri-food products. It is devoted to the advancement, dissemination and transfer of technology in postharvest and processing at a global scale, with its mission as follows: • to bring together all those working in postharvest and processing; • to enhance international experiences, exchange and cooperation, for the advancement of knowledge in this area worldwide; • to stimulate participation in CIGR activities, especially CIGR Congresses; • to define areas that are in need of research and transfer of technology; and • to advance the assurance of safety of all products for human consumption.

The theme of this Conference, Advanced Food Processing and Quality Management, will be presented by leaders from both industry and academia to focusing on recent scientific advances in food processing and technological tools to handle, preserve, process, maintain and control quality in fresh and processed foods. We are delighted with their commitment to the Conference, as we are with the high standard of the papers to be presented across all sessions of the Conference.

The organising committee has made particular efforts to provide an excellent programme for all delegates by including sessions on advanced food processing technologies; non-thermal techniques; food safety and traceability and quality measurement; mathematical modelling and process control; imaging and image processing; non-destructive measurements and biosensors; drying and bio- processing technology; packaging and storage technology; cold chain technologies; transportation, logistics and supply chain management and others. In total, the conference has attracted 421 papers from 42 countries. In the period of two and a half days, 130 oral presentations will be given in 6 keynote lectures and 21 parallel sessions, plus 210 posters will be displayed. These sessions are designed to stimulate meaningful debate, enable in-depth technical discussions, allow significant

International Commission of Agricultural and Biosystems Engineering President: Professor Da-Wen Sun, MRIA, MAE

exchange of new and exciting findings of research, and generate good ideas for our participants, I therefore believe that this Conference will prove to be a productive one for every one of us.

We will also gather socially at the welcome reception on Sunday evening, at a cruise on the Pearl River on Monday evening and at the gala dinner on Tuesday evening, during which best poster awards and CIGR traditional entertainment will be presented. You will have ample opportunity to socialize, to have Cantonese tea, and to taste the traditional Guangzhou soup and authentic Cantonese dishes at your leisure.

I would like to take this opportunity to thank my colleagues on the organising committee for their contributions and the staff of CIGR for their professional assistance with the organisation of the Conference.

Finally, I would like to thank all of our sponsors whose generous support has enabled us to present the Conference with a high standard and broad appeal.

I trust that you will all have a fruitful experience at the Conference and will also have enjoyable memories of your visit to Guangzhou, China.

Da-Wen Sun Chairman of the Conference CIGR President 2013-2014

2 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Chairman Da-Wen Sun

Director; CIGR President; Member of Royal Irish Academy; Member of Academia Europaea; Editor-in-Chief of Food and Bioprocess Technology (IF = 4.115); National University of Ireland, Dublin.

Born in Southern China, Professor Da-Wen Sun（孙大文）is a world authority in food engineering research and education; he is a Member of Royal Irish Academy （爱尔兰皇家科学院院士）, which is the highest academic honor in Ireland, a Member of Academia Europaea (The Academy of Europe) （欧洲人文和自然科学院院士）and a Fellow of International Academy of Food Science and Technology（国际食品科学院院士）. He also serves as the President of International Commission of Agricultural and Biosystems Engineering (CIGR), and the Editor-in-Chief of “Food and Bioprocess Technology” (2012 Impact Factor = 4.115). His main research activities include cooling, drying and refrigeration processes and systems, quality and safety of food products, bioprocess simulation and optimization, and computer vision technology. Especially, his many scholarly works have become standard reference materials for researchers in the areas of computer vision, computational fluid dynamics modeling, vacuum cooling, etc. Results of his work have been published in over 600 papers including about 300 peer-reviewed journal papers (Web of Science h-index = 45; Google Scholar h-index = 52). He has also edited 13 authoritative books. According to Thomson Reuters‟s Essential Science IndicatorsSM, based on data derived over a period of ten years from ISI Web of Science, there are about 2,500 scientists who are among the top one percent of the most cited scientists in the category of Agriculture Sciences, and in the past many years, Professor Sun has consistently been ranked among the very top 100 scientists in the world (he was at the 31st position in 2010).

viii Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Vice-chairman Lin Li

Dr. Lin Li (李琳), professor and Ph.D. supervisor, is President of DongGuan University of Technology from April, 2013, and also the former vice-president of South China University of Technology. As an academic leader of disciplines of Sugar Technology and Food Science in SCUT, Professor Li serves as Director of Engineering Research Center of Starch and Vegetable Protein Processing of Ministry of Education, Director of Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, and Director of Light Industry and Chemical Engineering of South China University of Technology. Dr. Lin Li received his Bachelor, Master and Doctoral degrees in Philosophy from South China University of Technology in 1982, 1985 and 1988 respectively. In addition to administration of tertiary institution, he has been engaged in scientific research and high-level talent education in the fields of Light Industry and Chemical Engineering, Food Science and Technology, etc. His main research areas include scientific basis of processing for food and agricultural products, bio-separation process, carbohydrate modification and polysaccharide biological safety. Dr. Lin Li presided more than 30 scientific and technological research projects, including Major Special Demonstration Project from Natural Development and Reform Commission, Project of National Key Basic Research Program of China (973 Project), Projects of the National 11th five-year Plan and the 12th five-year Plan as well as the Key Projects of Natural Science Foundation of China. He has published 4 books, and over 460 academic papers in world and national top journals, more than 240 of which are indexed by SCI and EI. Dr. Lin Li has trained 6 postdoctoral fellows, 53 doctors and 29 postgraduates, and was granted 34 national invention patents. He won the 11th Chinese Patent Award of Excellence, a First Prize of Natural Science and Technology Award by Guangdong Province Government, 2 Second Prizes of Natural Science and Technology Progress Award by Ministry of Education, and Gold medal of the 38th Geneva International Exhibition of Inventions awarded by World Intellectual Property Organization.

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Convenor Xin-An Zeng

Professor Xin-An Zeng（曾新安）is Convenor of 8th International CIGR Technical Symposium and is currently Associate Dean of College of Light Industry and Food Sciences in South China University of Technology (SCUT). He is also the State-Level Appraisal Judge as a Wine taster of China Alcoholic Drinks Industry Association（葡萄酒国家评酒委员）, reviewer of the S &T Awards of Chinese Ministry of Education and Ministry of Science and Technology. He was selected as one of the “Excellent Talents in the new Century” by the Chinese Administration of Education（教育部新世纪优秀人才）. His major researches are focusing on green processing of foods by application of non-thermal technologies such as pulsed electric fields, ultrasonic, microwave, high pressure processing, etc, as well as R & D and tasting of wines and vinegars produced from tropical and subtropical fruits. He has edited one book, more than 150 peer-reviewed journal papers (50 SCI and EI) were published. He has also applied over 50 Chinese patents with 30 of them being authorized. 5 Academic Awards with the province level including one Golden Award on Patents, one Excellent Award on Patents, two first level S&T Awards by Guangdong province government and one 2nd level Award on Patents by Chinese Ministry of Education have already been awarded in recent years. His extinguish researches were selected as the Highlights by New Scientist and Nature China and reported by “CCTV-1” (Program of Science and Technology Review).

x Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China Keynote speakers

R. Paul Singh

Distinguished Professor of Food Engineering, Department of Biological and Agricultural Engineering and Department of Food Science and Technology, University of California at Davis.

He received his degrees in the area of agricultural engineering from Punjab Agricultural University (B.S. 1970), University of Wisconsin (M.S. 1972), and Michigan State University (Ph.D. 1974). His research involves transport phenomena in food processing and mathematical modeling to seek improvements in process efficiency. Dr. Singh is a Fellow of the Institute of Food Technologists, American Society of Agricultural and Biological Engineers, and the International Academy of Food Science and Technology. He is an author or co-author of 3 U.S. patents, 15 books, and over 260 refereed papers. Dr. Singh received the Samuel Cate Award for Research in 1982 and International award in 1988 from the Institute of Food Technologists, and Distinguished Food Engineer Award in 1997 from the Dairy and Food Industry Suppliers Association. He received the Kishida International award in 2007 and A.W. Farrall Young Educator Award in 1986 from the American Society of Agricultural and Biological Engineers. He served as co-Editor of the Journal of Food Process Engineering from 1983 to 2005, and he is currently serving as Editor-in-Chief of the Journal of Food Engineering. In 2008, Dr. Singh was elected to the U.S. National Academy of Engineering. In 2010, the Institute of Food Technologists awarded him the Nicolas Appert Award– the highest award given in the field of food science in the United States. The International Association of Engineering and Food gave him the Lifetime Achievement Award for his contributions to the development of food engineering profession in 2011. In 2013, he received the Massey Ferguson Gold Medal for education from the American Society of Agricultural and Biological Engineering.

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Jose M. Aguilera

Jose M. Aguilera is currently Professor of Chemical and Food Engineering President of the National Commission of Science President of the Technology of Chile (CONICYT) A chemical engineer, he holds a MSc. degree in food technology from MIT, a MBA from Texas A&M University and a PhD in food science from Cornell University (minor ChemE). His internationally renowned research program is focused on the role that food microstructure has in processing, health, nutrition and wellbeing, and includes areas such as structure-property relationships, modeling microstructural changes in foods and food structuring operations. At the College of Engineering (PUC) he was Associate Dean for 7 years and Head of the Chemical Engineering Department for several periods, being instrumental in its transformation to a world-class educational program (as recognized by the U.S. accreditation board ABET). Recently he has also published the text Edible Structures: the basic science of what we eat (2012). Aguilera has been visiting professor at Cornell, UC-Davis and Rutgers, the Technical University Munich and the Nestle Research Centre in Lausanne. He is associate editor of J. Food Science (Food Engineering section) and member of the editorial board of Journal of Food Engineering, Food Biophysics and Trends in Food Science & Technology, among other journals, a Fellow of the Institute of Food Technologists (IFT) and of the International Association of Food Science and Technology (IAFOST). Among many distinctions he was recipient of a Guggenheim fellowship (1991), the A. von Humboldt Foundation Research Prize (2001), the Seligman Lecture of the Society of Chemical Industry (UK) and three of the most prestigious awards of the Institute of Food Technologists: International Award (1993), Research and Development Award (2005) and the Marcel Loncin Research Prize (2006). In 2008 he was awarded the highest scientific honor bestowed by Chile, the National Prize in Applied Sciences and Technology. He was also awarded the Order of Orange-Nassau in the grade of Commander by the government of The Netherlands. In 2010 he was elected a foreign associate member of the National Academy of Engineering of the United States. Since June 2010, Prof. Aguilera is also President of the National Commission for Scientific and Technological Research –CONICYT – Chile‟s funding source.

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Digvir S. Jayas

Vice-President (Research and International)

Distinguished Professor Dr. Digvir Jayas was educated at the G.B. Pant University of Agriculture and Technology in Pantnagar, India; the University of Manitoba, and the University of Saskatchewan. Before assuming the position of Vice-President (Research and International), he held the position of Vice-President (Research) for two years and Associate Vice-President (Research) for eight years. Prior to his appointment as Associate Vice-President (Research), he was Associate Dean (Research) in the Faculty of Agricultural and Food Sciences, Department Head of Biosystems Engineering, and Interim Director of the Richardson Centre for Functional Foods and Nutraceuticals. He is a Registered Professional Engineer and a Registered Professional Agrologist. Dr. Jayas held a Canada Research Chair in Stored-Grain Ecosystems, and he conducts research related to drying, handling and storing grains and oilseeds and digital image processing for grading and processing operations in the Agri-Food industry. He has authored or co-authored over 800 technical articles in scientific journals, conference proceedings and books dealing with issues of storing, drying, handling and quality monitoring of grains. Dr. Jayas has received awards from several organizations in recognition of his research and professional contributions. He is the recipient of the Queen Elizabeth II Diamond Jubilee Medal to for his significant contributions to grain storage research; 2008 Dr. John M. Bowman Memorial Winnipeg Rh Institute Foundation Award, as well as the 2008 NSERC Brockhouse Canada Prize. In 2009, he was inducted as a Fellow of the Royal Society of Canada. He has received professional awards from Agriculture Institute of Canada, Applied Zoologists Research Association (India), American Society of Agricultural and Biological Engineers, Association of Professional Engineers and Geoscientists of Manitoba, Canadian Institute of Food Science and Technology, Canadian Academy of Engineering, Canadian Society for Bioengineering, Engineers Canada, Engineering Institute of Canada, Indian Society of Agricultural Engineers, Manitoba Institute of Agrologists, National Academy of Agricultural Sciences (India) and Sigma Xi.

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Raghavan Vijaya

Distinguished Professor Dr. Raghavan, Vijaya was educated at Bangalore University, India B.Eng. (Mech.) 1967; University of Guelph, Canada 1969-1970, M.Sc. (Agr. Eng.) 1970; Colorado State University, U.S.A. 1970-73, Ph.D. (Agr. Eng.) 1973. He was research in Post-harvest technologies, storage, drying, food processing, electro-technologies, microwave-assisted extraction, bio-energy, biochar, microbial fuel cells. He was professor of Department of Bioresource Engineering, McGill University, Quebec, Canada, 1987 to present date. Raghavan, Vijaya has received awards from several organizations in recognition of his research and professional contributions. He is the recipient of the John Clark Award of the Canadian Society of Agricultural Engineering (CSAE), 1990; Faculty of Agricultural and Environmental Sciences Award for Teaching Excellence, 1992,1996; Maple Leaf Award of the CSAE, 1997; 2000; Certificate of Merit Awarded by Drying Technology - An International Journal, 2000, 2011; ASAE Certificate, 2000; Outstanding Indo-Canadian Award from the National Indo-Canadian Council, 2002; Natural Sciences & Engineering Research Council of Canada (NSERC) Certificate of Achievements, 2004; CSAE Certificate of Commendation, 2004; James McGill Professor Award, 2002-2009, 2009-2016; Northeast Agricultural and Biological Engineering Conference (NABEC) Distinguished Service Award, 2006; Proctor and Gamble Company Award for Excellence in Drying Research, 2006; Certificate of Appreciation presented by Drying Technology Journal, 2007; Doctor of Science (Honoris Causa), Tamil Nadu Agricultural University (TNAU), 2007; David Thomson Award for Excellence in Graduate Supervision & Teaching, 2007; Lifetime Achievement Award presented by the Drying Technology Journal, Arun S. Mujumdar Medal, International Drying Symposium (IDS), 2010; Honorary Doctorate Degree.

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Mogessie Ashenafi

Professor Mogessie Ashenafi is a Professor Emeritus of Food Microbiology at Addis Ababa University.

Professor Mogessie Ashenafi is an experienced Food Safety expert. He developed the expertise he currently implements in the food industry through a long career in research and teaching. Education: B.Sc degree in Biology from Addis Ababa University (1979), MSc. Degree In Biology from AAU (1983), PhD from Bacteriological Institute of the Technical University of Munich, Germany. Profession: Transferred to the Institute of Pathobiology, AAU (1995-2008). Taught Food Microbiology course to graduate students at the Biology department of AAU. Promoted to the rank of full professor in 1998. Conducted further research in food microbiology and supervised the graduate research of over 25 graduate students. Administrative responsibilities: Served as Head of the department of Basic Sciences (1980-81, 1984-87); Assistant Dean for Research and Extension (1990-95), President of Addis Ababa University (1996-2000), Director of the Institute of Pathobiology (2001-2002). From January 2010 to July 2012, Research and Development Manager at Ashraf Agricultural and Industrial Group plc, establishing a functioning food safety system, training young Food Science graduates in quality management and food safety management systems to serve as food safety auditors and trainers of company employees; implementing GMP, GHP and HACCP in an export slaughterhouse, water and juice factory, edible oil factory and animal feed factory in the company. Other activities: Served as reviewer of microbiology articles submitted to national, regional and international scientific peer reviewed journals. Served as editorial board member and editorial consultant to national scientific journals. Served as a founding editor-in-chief of a national biological journal. Served as a national consultant in reviewing Biology curriculum prepared for high schools in Ethiopia. He has been member of CIGR Working Group on Food Safety since 2010. Recognitions: Won the 1996 Faculty Scientific Achievement Award; In 2004, elected as fellow of the prestigious Academy of Sciences for the Developing World (TWAS) Won Fulbright Fellowship (2000-2001) and DAAD fellowships (1997, 2003).

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Xiao-Dong Chen

University Distinguished Professor, Soochow University (China). Head of School of Chemical and Environmental Engineering1000-Talent Professor of Chemical Engineering (China) Adjunct Professors, Xiamen University (China) and Monash University (Australia) In 2006, he was appointed to the Chair Professor of Biotechnology and Professor of Chemical Engineering, Monash University, Melbourne, Australia. He has worked extensively with industries in New Zealand and in Australia, and has now also initiated projects working with several large companies in China. He has published over 400 refereed journal articles and 210 conference papers, 3 books, 20 book chapters, and over 50 reports on industrial consulting projects. He has received many awards of distinction including Shedden Uhde Medal (1999), E R Cooper Medal (2002), John Hood Fellowship (2005), Nanqiang Scholar (2004), Inaugural Fonterra Award (2006), ADC Award of Excellence in Drying Research (2007), AFISA Award for Excellence in Drying R & D (2008), Monash Engineering Dean‟s Award for Excellence in Research (2009), Monash Vice Chancellor Special Commendation of Best PhD Supervisor (2010), and Thousand Talents Award (China Government 2010), and two Highest Level Talent Program recipients (Fujian, Jiangsu, China). He was the Deputy Head of Chemical Engineering and was the Associate Dean International for the Faculty of Engineering at Monash (2007-2009). From early 2010 to the end of 2012, he held a 1000-Talent National Chair Professor of Chemical Engineering and the Executive Headship of Chemical and Biochemical Engineering at Xiamen University. He is a Fellow of Royal Society of NZ since 2001 and a Fellow of Australian Academy of Technological Sciences and Engineering, and is a Fellow of IChemE (UK). His main areas of research are in bio-inspired (bio-mimic) chemical engineering, food engineering and biotechnology, separation processes including drying and membrane processing, heat transfer and mass transfer including fouling, cleaning and drying, safety processes including spontaneous heating and combustion of solid materials, powder technology and powder functionality. In January 2013, he has begun to serve as the University Distinguished Professor at Soochow University (Suzhou, PR China), establishing an innovative program in chemical engineering education and research.

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Cristina Ratti

Cristina Ratti is a Chemical Engineer and has a PhD in Chemical Engineering applied to Foods, both from Universidad Nacional del Sur in Argentina. In 1996, she joined the Agri-Food Engineering Department of Université Laval (Québec, Canada) as a professor of food engineering, where she is presently Full Professor. Her research interests have always been related to food processes, in particular dehydration (air drying, freeze-drying, osmotic dehydration) and physicochemical and quality properties of foodstuffs. She has published numerous scientific manuscripts, several book chapters and served as editor of „Advances in Food Dehydration‟ book published in 2008 by CRC Press. She contributed to the training of many graduate and undergraduate students in the areas of food engineering and dehydration.

Umezuruike Linus Ọpara

Professor Umezuruike Linus Ọpara holds the positions of research professor and South African Research Chair in Postharvest Technology at Stellenbosch University, South Africa. He graduated with degrees in agricultural engineering from the University of Nigeria, Nsukka (BEng Hons, First Class) and Massey University, New Zealand (PhD). Starting as R&D engineer in the private sector, he held several positions at Massey University, where he was the Director of Engineering Technology programmes and served on the University Governing Council. At Sultan Qaboos University (Oman), he was the Assistant Dean for Postgraduate Studies & Research, Director of the Agricultural Experiment Station, member of University Academic Council, and Academic Quality Audit Committee. He was Visiting Expert on Postharvest Technology at the FAO (UN) and later Consultant on Agricultural Mechanisation in Iraq, and member of the expert team who drafted a strategic plan for agricultural development in Timor-Leste. He was lead co-author of the Agricultural Mechanization Study component of the Agricultural Development Plan (1989-2004) of Nigeria. He is a Visiting Professor of Agricultural and Bioresources Engineering at the University of Nigeria, Nsukka, founding Editor-in-Chief of the International Journal of Postharvest Technology & Innovation, Chair of postharvest technology and agro-processing of the

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International Commission on Agricultural and Biosystems Engineering. Professor Opara serves on the international advisory board of several organisations including Horticulture Collaborative Research Support Program (HORT CRSP USA), the International Advisory Board of Kaziranga University (India), the South African Postharvest Innovation Programme, and is a Director of the Board of THE POST HARVEST PROJECT (USA).

Kiyohiko Toyoda

Japanese Society of Agricultural Machinery, member of the director board Society of Agricultural Structures, Japan, member of the director board Japan Society for Food Engineering, member

Amauri Rosenthal

Food Engineer from the State University of Campinas (Brazil) and Ph.D. from the University of Reading (United Kingdom). He is a senior researcher at Embrapa (Brazilian Corporation for Agricultural Research), where he acted as Director of the Food Technology Center (2003-2008). He participated in the Embrapa Labex Program in Europe based in France (2009 – 2011). He is Associated Editor of Post-Harvest Technology and Innovation Journal and a member of the Editorial Board of Food Engineering Reviews Journal. He is the Secretary of the Technical Board of the Section VI Food and Bioprocess Engineering of the International Commission of Agricultural Engineering (CIGR), where he is also vice-chair of the Food Safety Working Group. He is also a member at large of the International Society of Food Engineering (ISFE/IUFoST). He has published several papers in high impact index international journals, and coordinated and integrated several International research projects. His main areas of research are high pressure and thermal processes applied to fruit, meat and dairy products.

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Jerzy Weres

Head, National Committee for Cooperation with International Commission of Agricultural Engineering (CIGR). Head, Informatics Section, Committee of Agricultural Engineering, Polish Academy of Sciences. Honorary President, Polish Society for Information Technology in Agriculture, Forestry and Food production (POLSITA) Head, Department of Applied Informatics, Institute of Biosystems Engineering, Poznan University of Life Sciences. Vice-Head, Council of Users of the Poznan Supercomputing and Networking Center.Member, Scientific Council, Institute of Agrophysics, Polish Academy of Sciences. Member of numerous scientific societies: Polish Society of Agricultural Engineering, American Society of Agricultural and Biological Engineers (ASABE), Canadian Society for Bioengineering (CSBE), Polish Association for Computational Mechanics, Polish Society for Information Technology in Agriculture, Forestry and Food production (POLSITA), European Society of Agricultural Engineers, European Federation for Information Technology in Agriculture, Food and the Environment (EFITA), International Commission of Agricultural and Biosystems Engineering (CIGR), European Cooperation in the field of Scientific and Technical Research (COST), Association for Computing Machinery (ACM), Polish Society of Agrophysics.

Oliver K. Schlüter

Oliver Schlüter received his Ph.D. in food technology at the Berlin University of Technology. Since 2003, he is a senior scientist at the Leibniz Institute for Agricultural Engineering Potsdam e. V. (ATB). Dr Schlüter is the coordinator of the research program on “Quality and safety of food and feed”, head of the ATB working group on food safety and vice-head of the Department of Horticultural Engineering. His research work focuses on emerging technologies in primary food production (fruits, vegetables, milk, meat, edible insects) and fresh food processing (high pressure, ozone, plasma etc.), optimisation and innovation of processing steps along the food chain of perishables (e.g. RFID-technology), and non-destructive quality and safety monitoring (fluorescence image analysis, flow cytometry, biosensors, etc.).Dr Schlüter has supervised PhD students, Master students and Bachelor students as a lecturer at the Berlin University of Technology (Fruit and Vegetable Processing), Leibniz University of Hannover,

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Beuth University of Applied Sciences in Berlin, the University of Applied Sciences and Arts Hannover (Innovative Food Processing), and at the University of Sao Paulo in Brazil. Dr Schlüter is author of about 120 publications and presented more than 230 papers at conferences. He is member of the Executive Committee of EFFoST, member of the Technical Board of CIGR Section VI: Bioprocesses, and German representative of IFA (ISEKI Food Association) and GHI (Global Harmonization Initiative). He was the vice-chairman of the 5th International Technical CIGR Section VI Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management. He has edited a related special issue of Food and Bioprocess Technology.

Le BAIL Alain

Professor at ONIRIS , Nantes-Atlantic National College of Food Science and Engineering and Veterinary Medicine, Field of interest=bakery products, food freezing in general, lipids, ready to eat meals.Phase change in food systems: water/ice, lipids, biopolymers (ie staling), Texture contrasts in food (crust crumb transition) vs process. Heat and Mass transfer in food processes - CFD modeling. Thermomechanical problems linked to phase change (freezing) . Impact of electric field on phase change. High pressure processing and phase change .Energy and food processes

Shu-Jun Li

Prof. Dr. Li Shujun is the President of the Chinese Academy of Agricultural Mechanization Sciences (CAAMS), an area leader under the Protocol on Cooperation in Agricultural S&T between the Ministry of Science and Technology (MOST) of P. R. China and U.S. Department of Agriculture (USDA)., the co-coordinator of agricultural sector in China-Canada Joint Committee. He is the President of Asian Association for Agricultural Engineering (AAAE); the Executive Board Member of the International Commission of Agricultural and Biosystems Engineering (CIGR); Vice Chair of Section VI of CIGR; the Country Delegate of the International Association on Food and Engineering (IAEF)

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Dr. Li Shujun is the President of China Food and Packaging Machinery Industry Association; Deputy President of China Agricultural Machinery Industry Association, the Secretary General of the Chinese Society for Agricultural Machinery (CSAM); President of Agricultural Products Processing Branch of CSAM; President of Packaging and Food Engineering Institution of Chinese Mechanical Engineering Society. Prof. Li Shujun is a famous expert in food manufacturing and modern agro-tech areas in National S&T Pillar Program (11th Five-Year Plan) and the High-Tech R&D Program (863 Program). He is the area leader from China in Agricultural Products Processing under the Protocol on Cooperation in Agricultural S&T between the Ministry of Science and Technology (MOST) of P. R. China and U.S. Department of Agriculture (USDA). Dr. Li is a renowned expert at home and broad with his theoretical researches in areas of agricultural mechanization, agricultural products and food processing, packaging machinery and products development and engineering. He has long been engaged in high-tech application research in food and agricultural products processing. Dr. Li is the Editor-in-Chief of International Agricultural Engineering Journal (IAEJ), the member of Editorial Board of Transactions of the Chinese Society for Agricultural Machinery (CSAM). He is the adjunct professor of Zhejiang University and Jiangnan University, the Ph.D. advisor of China Agricultural University, Jiangsu University and Shenyang Agricultural University.

Bian-Sheng Li

Ph.D. of Light Industry and Food Technology in South China University of Technology (SCUT)

Dr Biansheng Li and he team research activities concern that Food processing and preservation, Thermal and non-thermal processing, Low temperature storage of food, Safety control in food processing. He teaches the courses of “Principles of food processing and preservation, Introduction of Food Science and Technology, Advanced Food Engineering, Nonthermal processing, Engineered food, Food safety control, Food processing technology”. He got the name of “The famous teacher” of SCUT. He has fulfilled more than 30 research projects financed by governments and enterprises, and got 15 authorized patents. He edited 6 books, and published more than 180 papers in journals.

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Xiao-Quan Yang

Professor Xiaoquan Yang obtained his Ph.D in Biochemistry from Sun Yat-sen University, Guangzhou, China in 1995. He is currently a professor in the Department of Food Science at South China University of Technology (SCUT). His research interests focus on: 1) Modification of food protein to change its functional properties for applications in food system; 2) Solublization of denatured food protein by enzyme assistant hydrothermal processing; 3) Protein vehicles for delivery vehicles for nutrients and nutraceuticals. He and his research team have been researching value added technologies for extraction, fractionation and modification of soy protein, and developed new food protein based vehicles for delivering nutrients and nutraceuticals. He had published near 80 peer- reviewed papers on the areas of food protein and food hydrocolloids.

Toshinori Kimura

Establishment of bioresource utilization systems, Utilization of biological solid wastes from agriculture and food industries, Analyses of composting process. In my laboratory, comprehensive advanced technologies on bioresource utilization are dealt with. Currently, we are emphasizing the applications of those advanced technologies, especially from biochemical and engineering aspects, to the development of practical and appropriate systems of material recycling in world agriculture and food industry. Current research topics are as follows; 1. Improvement of composting process for solid wastes derived from agriculture, food industries and municipalities. 2. New materials or food development from unutilized bioresources such as crop and food residue by microbiological process. 3. Development of food quality evaluation techniques 4. International co11aborations on waste management system in food industries. 5. Development of rapid degradation method for biodegradable plastics.

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Tilahun Seyoum Workneh

Tilahun Seyoum Workneh is an associate Professor of Food Process Engineering in the School of Bioresources Engineering and Environmental Hydrology, University of KwaZulu-Natal. He is presently engaged in teaching, research, and extension, postgraduate supervision and training and professional consultancy offered to the community. He has supervised over 25 postgraduate students in the areas of postharvest technology, food processing and preservation techniques of fruit and vegetables. Scientific publications: Over 50 scientific publications in various areas of postharvest technology and engineering of fruits and vegetables in different international peer reviewed journals. Training and professional consultancy Offered to the community: Several professional, skill upgrading training has been offered to development agents, agricultural professionals, food processors, nutritionist, and farmers in various areas of postharvest technology and engineering of fruits and vegetables in throughout regions in Africa.

Jozef Grochowicz

Prof. Dr.- Hab. Eng. Józef Grochowicz. Dr Honoris Causa of Technical University in Koszalin, 2006

De-Chang Xu

PhD/Professor/Association Dean of School of Food Science & Engineering Harbin Institute of Technology (HIT)

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Li Day

Assoc Prof Li Day is the Group Leader for the Food Structure and Chemistry Group, within the CSIRO Division of Animal, Food and Health Sciences. Her research is mainly focused in the areas of biophysics and biochemistry of natural food biopolymers and their assembly to food structures. She has a broad expertise in the understanding of structure and functional relationships of food biopolymers including cereal and dairy proteins, polysaccharide structures and cell wall fibres, characterisation of structure and rheological properties of food colloidal systems such as emulsions, complex dairy and cereal food matrices and food structure design to control digestion and nutrient transport. Li holds a PhD from the University of Reading, UK and has authored more than 60 research papers and book chapters.

Giuseppe Vignali

Ph.D. of Universita Degli Studi DI Parma Giuseppe Vignali research activities concern food processing and packaging issues and safety/security of industrial plant. Results of his studies related to the above topics have been published in more than 50 scientific papers, some of which appear both in national and international journals, as well in national and international conferences. He worked as Guest Editor for a Special Issue on the International Journal of Food Engineering and he acted as chairman at the Workshop on “Modelling and Simulation of Food Processing and Operations” of the MAS Conference during the year 2011-12. He acts also as a referee for some international journals, such as International Journal of Food Engineering, Transactions on Engineering Management, Archives of Industrial Hygiene and Toxicology, Facilities, Journal of Industrial Engineering, Prevention Today.

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Xiao-Jun Liao

Prof. Dr. Liao Xiaojun serves as the assistant dean of College of Food Science and Nutritional Engineering in China Agriculture University and the director of the “Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture” and “National Technology Research and Development Branch for Fruit & Vegetable Processing”. Dr. Liao received his B.Sc. in Horticulture Science from Jiangxi Agricultural University, Nangchang city, Jiangxi Province and M.Sc. degrees in Food Science from Beijing Agricultural University ( renamed as China Agricultural University in 1996), and his Ph.D. in College of Food Science and Nutritional Engineering from China Agricultural University. As assistant dean, he is responsible for been in charge of undergraduate teaching; as teacher, responsible for non-thermal processes for post-graduate and the courses of fruit and vegetable processing for under-graduate and supervises graduate students, and as research scientist, he is focuses on the agro-products and bio-based products processing and novel processing technologies, and he has pioneered in non-thermal processes in China and established the first laboratory for non-thermal processes with high pressure processing, pulsed electric field, dense phase carbon dioxide, and high magnetic field. Within non-thermal process field, he is working with food safety, food processing and food quality. He has been involved in over 20 multi-partner large scale research projects from the government of China, of which over 10 as a coordinator. And he has over 100 research papers published in peer reviewed international journals. Dr. Liao also serves as the secretary-general of “Fruit and Vegetable Processing Division, Chinese Institute of Food Science and Technology” and “Agro-products Storage and Processing Division, Association of China Agricultural Science”.

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J. Blasco Ivars

José Blasco received an MSc (1994) and PhD in Computer Science at Polytechnic University of Valencia (2001). He worked at IBM Spain as system analyst before he joined at the Public Research Institute IVIA in 1996. Since then, he is the manager of the Computer Vision Lab at the Agricultural Engineering Centre of IVIA and the current chair of the CIGR Working Group on Image Analysis for Agricultural Products and Processes. His fields of interest are focused on computer vision, real-time inspection and monitoring applications for agricultural engineering and precision agriculture, having published more than 35 articles in peer reviewed journals, more than 100 contributions to conferences, several book chapters and technical publications, and contributed to several patents.

Hai-Le Ma

Ph.D., Professor; dean of School of Food and Biological Engineering, Jiangsu University; director of Jiangsu Provincial Research Center for Biological Processing and Separation Engineering of Agricultural products, China; director of Jiangsu Provincial Key Lab for physical Processing of Agricultural products, China. Prof. MA‟s current research is focused on the physical processing method of food, such as the

Super- or sub-critical CO2 extraction and ultrasonic-assisted extraction of active ingredients in natural products, functional peptide preparation by ultrasonic assisted enzymatic, food sterilization by pulse magnetic field, and the development of above processing equipment. More than 350 papers and 8 books have been published. He applied for 88 Chinese invention patents, 37 of them has been authorized.

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Jian-Rong Li

Dr. Jianrong Li is Professor of Food Science, Vice President of Bohai University, Director of Food Safety Key Lab of Liaoning Province, CFS of IFT, Member of Executive Committee of International Society of Food Engineering(ISFE), The Vice President of Food Safety Branch Institute, the Chinese Institute of Food Science and Technology. He received his Bachelor of Science degree from Zhejiang University of Technology, MS degree in Fermentation Engineering from Tianjin University of Science and Technology and PhD degree in Biochemical Engineering from Zhejiang University. He had served for Hangzhou Baoling Food Co. LtD as an Engineer during 1989-1992. He had served for Zhejiang Gongshang University as a professor and Dean of college of Food Science and Biotechnology during 1992-2010. He began to work in Bohai University from the beginning of 2011. He has been a visiting scholar working in several international labs and a senior researcher in Cranfield University, UK, The University of Georgia and Auburn University, USA, The University of Queensland, Australia between 1999-2004. His main research interests are seafood and fruit freshness preservation, process and safety control. He has published over 500 papers in Trends in Food Science & Technology, Journal of food science, Food Chemistry, Journal of Agricultural and Food Chemistry, Journal of the Science of Food and Agriculture, Aquaculture, Fish Shellfish Immunol, Food Control, Journal of Food Quality, Journal of Food Microbiology, International Journal of Molecular Sciences, Journal of Food Processing Engineering, etc. He has published more than 10 books in WFL Publisher, CRC Press, Nova Science Publishers, etc. He owns 20 patents. He is a member of editorial board or reviewer for several journals, such as Food Engineering Reviews, Food Control, Food Chemistry and 10 domestic journals. Over 20 years‟ job career, He has presided over 50 projects sponsored by NSF and other foundations as well as 50 commercialized projects. He has developed more than 20 famous new food products. he has achieved a lot of awards, for instance, the award for Science and Technology Advancement Prize (from Central Government, CHINA), the award for Science and Technology Advancement Prize (from China General Chamber of Commerce), and the first Outstanding Youth Award for Food Science and Technology (from the Chinese Institute of Food Science and Technology).

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Mou-Ming Zhao

Professor Mouming Zhao gained a Bachelor Degree of Engineering (BE) in Biochemical Engineering in July 1986, and an Masters Degree in June 1989 and a PhD in June 1995 in the Food Science & Engineering at the South China University of Technology. Dr Zhao was promoted to Professor in May 2000 and has been acting as the Deputy Dean since June 2000. He specializes in the area of Food Biotechnology, Protein Biochemistry and Engineering, and Food Processing Technologies. In addition to his excellent outputs in fundamental food science and engineering, Professor Mouming Zhao is widely recognised as an innovation technical force who has considerable and successful translations of science into reality (i.e. high-value knowledge & technologies uptake by food industries). Professor Zhao has applied for 90 national invention patents, forty of which had been authorized. He has made significant achievements in the research areas of protein structure and functionality modification, protein emulsion system, enzyme engineering technology, enzymatic mechanism and enzymatic hydrolysates functionality, food fermentation engineering technology, drying technologies including spray drying, and other technological innovations for food applications. As the project leader, Professor Zhao has presided and successfully led more than 90 large research programmes/projects of the National Development & Reform Commission, the National High Technology Research & Development Program (863 Program), the National Natural Science Foundation of China, the National Science-Technology Pillar Program (11th Five-Year and 12th Five-Year Plan of China), the Projects of Core Technology Research in Strategic Emerging Industries of Guangdong Province, the Project of Major Breakthrough in Key Areas of Guangdong Province, the Scientific & Technological Projects of Guangdong Province, as well as other horizontal subjects. Six significant technologies have been provincially recognised, from which many key technologies and products were derived leading to applications to more than 20 large and medium food enterprises in China. Out of these achievements, three were honored with the second prize of the National Science & Technology Progress Award (two ranked 1; the other ranked 2), three won the first prize of the Provincial Science & Technology Award (ranked 1), and one won the first prize of the Guangzhou Technology Progress Award (ranked 1). These achievements have brought in significant social impacts and economic benefits. In recent five years, Professor Zhao has published more than 400 articles, out of which over 140 articles were published in the food journals of high international standing (SCI included), and 110 articles (SCI included) were published with Professor Zhao as the first or corresponding author.

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Yan-Kun Peng

Yankun Peng received his BS and MS degrees from Northeast Agricultural University, China, in 1982 and 1988, respectively, and his PhD degree from Tokyo University of Agriculture and Technology, Japan, in 1996. He currently is a professor of the College of Engineering, China Agricultural University, Beijing, China. Yankun Peng‟s major research has been in the areas of automated measurement and control for methods, technologies and applications in assessing agro-food quality and safety. His research projects focus on nondestructive measurement methods and techniques for meat/ fruit/vegetable physical, biological and chemical attribute detection by Visible/NIR spectroscopy and hyperspectral/multispectral imaging techniques. He has authored/co-authored more than 200 publications, including 100 refereed journal articles and 120 professional conference proceedings. He has received more than 8 awards/honors. He has served as a reviewer for several professional journals. Also, He is currently a member for several professional societies. He has conducted 13 projects in the area of Biological and Agricultural Engineering.

Vishwanath Khandare

Dr. Vishwanath Khandare, born on July 1, 1970, currently working as a Research Officer (Vegetable) at Marathwada Agriculture University, Parbhani in India. He received his M.Sc. in Horticulture from Marathwada Agriculture University, Parbhani and Ph.D degree in Post Harvest Technology from Indian Agricultural Research Institute, New Delhi. He is a recipient of Jawaharlal Nehru Award of ICAR (2010) for Outstanding Ph.D. Research in Agriculture and Allied Sciences. He is a Life member of Horticultural Society of India, and Association of Food Scientists & Technologists (India). During his Fifteen years of service, he contributed significantly as a teacher, researcher and extensionist. He has guided 12 M.Sc. and 02 Ph.D. students. Dr. Vishwanath Sakharam has published 25 research articles in peer reviewed journals, 15 popular articles and 3 books. He delivered several speeches in the farmers rallies, more than 10 talks on All India Radio for the farmers.

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Abdullah ÖKSÜZ

Assoc. Prof Dr Abdullah ÖKSÜZ is lecturer and researcher at Mustafa Kemal University in Turkey. He received his B.Sc. in Fisheries & Aquaculture in Turkey. He worked as research assistant at University of Yüzüncü Yıl in Turkey. He was granted by Turkish Higher Education Council for his MSc and PhD in abroad. He received his MSc in Food Technology from University of Humberside & Lincolnshire in UK. He continued his PhD at the same University on Fish freshness and quality control in 2000. During his study he received best oral presentation and highly commended research award. After his PhD he returned back to his country and employed as lecturer at Mustafa Kemal University. He teaches fish processing technology and fish quality control. He supervised many MSc students and a PhD student. His research areas are fish freshness assessment, fatty acid composition and determination of micro and macro elements of seafood mainly farmed and wild fish including crustaceans. He is also member of the University and his faculty governing board. Currently, he is director of Laboratory of Research and Development at his University.

Miguel A. Mazorra-Manzano

Dr. Mazorra is a full time researcher in the Laboratory of Biotechnology of Dairy Products, Food Chemistry and Food Authenticity of the Department of Food Technology of Animal Origin at Centro de Investigación en Alimentación y Desarrollo (CIAD) in Hermosillo Sonora Mexico. He is member (level I) of the National Researcher System of the Mexican Research Council of Science and Technology (CONACyT). He holds a Bachelor degree in Chemist-Biologist from the Universidad de Sonora, a MSc. degree in Food Science from CIAD and a PhD in Food Science from the University of Guelph in Canada. Hi has published more than 20 articles in international journals and more than 40 participations in international meetings dealing with issues on expression, characterization and application of proteases, protein functionality, food quality and the development of analytical methods for food authenticity by Capillary Electrophoresis. He is peer reviewer of several journals including Food

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Analytical Methods and Journal of Agricultural and Food Chemistry. He has advised 6 undergraduate and graduate students, and more than 10 bachelor summer research students. He teaches graduated courses in food chemistry, food analysis, seafood technology (surimi and hydrolysates). His actual research is focused on the characterization of proteolytic enzymes and biotechnological applications with emphasis en cheese making, protein hydrolysates production, protein functionality and release of bioactive peptides.

Dong Xiao Sun-Waterhouse

Dr Dongxiao Sun-Waterhouse is an innovator of New Zealand, and in January 2013 was named in the top 100 people for “outstanding and enduring contributions to the New Zealand food&beverage sector”. Most recently, she was awarded the 2013 New Zealand-China Exchange Scientist under the theme of "Food Safety and Security” initiated by the New Zealand Ministry of Business, Innovation and Employment (MBIE) and the Chinese Ministry of Science and Technology (MOST). Dr Sun-Waterhouse has a PhD & MSc in Food Science (obtained from the University of Auckland), an ME & BE in Food Engineering (obtained from the South China University of Technology), and has worked in and with international food industries, academia and Crown Research Institutes. Currently Dr Sun-Waterhouse is a Senior Research Fellow in the School of Chemical Sciences of University of Auckland. She is also an Honorary Associate Scientist & Preferred Consultant for Plant & Food Research Limited, where she has worked as a Research Team Leader & Senior scientist in the Food Science group for >5 years. As an Objective Leader, Project Leader or Key Scientist, Dr Sun-Waterhouse has significantly contributed to various New Zealand important science programmes related to foods for human wellness. She has acted as a Session Chair, Scientific Committee member, Technical Programme Committee member and invited speaker in a number of international and New Zealand conferences in the areas of food science & technology, functional foods and biotechnology.

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Ibironke Safiriyu Samson Ishola

Dr.IBIRONKE Safiriyu Samson Ishola. is a principal nutritionist/ technologist in the Department of Food Science. He has been working in Obafemi Awolowo University since the year of 1985. Dr.IBIRONKE Safiriyu Samson Ishola‟s research work focused on development of laboratory manual on food nutritional evaluation; test on fortification/protein quality of food from plant and animal sources; determination of mineral elements in urine and Feces of animal; animal nutrition evaluation test on various brand of baby food available in the market; quality assessment of local staple foods; and anthropometry measurement of school children in Ile-Ife and the environ

Joe M. Regenstein

Dr. Regenstein is a Professor of Food Science in the Department of Food Science. He also has an appointment in the Field of Global Development and serves as an Adjunct Professor in the Department of Population Medicine and Diagnostic Sciences in the College of Veterinary Medicine. Dr. Regenstein has been on the faculty at Cornell since July of 1974. Professor Regenstein‟s research work has focused on flesh foods, particularly fish and poultry, with an emphasis on meat protein functionality; shelf-life extension of fresh and frozen fish; product development with underutilized fish, especially mince or mechanically deboned fish; aquaculture; and by-product recovery (edible, and non-edible products) from poultry and fish processing wastes, especially fish gelatin. Dr. Regenstein is a member of the American Chemical Society, the Atlantic Fisheries Technological Conference, the American Meat Science Association, the IFT, the Poultry Science Association, and the Association of Orthodox Jewish Scientists (although he, himself, is not Orthodox). A former scientific lecturer and a national councilor, Dr. Regenstein was a member of the IFT Executive Committee (1993-1996). In 1995 he was elected a Fellow of the Institute. He is also the co-founder and newsletter editor of IFT‟s Religious and Ethnic Foods Division. In 1983 Dr. Regenstein was invited to be the first Guest Fellow of the New Zealand Institute of Food Science and Technology. He received the Elizabeth Stier Humanitarian Award from IFT in 2000.

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Dr. Regenstein is a member of the Food Marketing Institute (FMI) and the National Council of Chain Restaurants‟ Animal Welfare Committee. In 2005, Dr. Regenstein became a member of the board of a now completed national project on “Sacred Foods,” that worked with the faith-based community to look at sustainability of the food supply and he currently is vice-chairman of Shared Journeys. In 2008, Dr. Regenstein was asked to assist the Tzedek (social justice) Commission of the Conservative Movement to develop auditing standards for their Magen Tzedek service mark (www.magentzedek.com). He received a Jeffrey Lehman Fellowship from Cornell for his first visit to China with stays at South China University of Technology (Guangzhou) and Jiangnan University (Wuxi) along with visits to China Agricultural University (Beijing) and Ocean University (Shanghai). He has since returned three times. Dr. Regenstein has been asked to be the co-editor of Food Bioscience, which would be the first English peer-reviewed scientific journal originating in China. He has also been asked to be a Master in the DeTao Academy working out of Shanghai. Dr. Regenstein is working with Dr. Robert Blair, at the University of British Columbia (emeritus) on a book looking at the science behind genetically modified organisms with respect to food safety and food quality.

Paulo José do Amaral Sobral

Paulo Sobral is Full Professor at “Universidade de São Paulo” (USP) and Dean of the “Faculty of Animal Science and Food Engineering” (FZEA-USP). He is teacher in “Physical-Chemistry of Foods” and “Mass Transfer” and his researches has been focused in drying of food, glass transition of freeze-dried pulps of tropical fruits, meat quality and edible and/or biodegradable films based on biopolymers, with 128 published papers (ISI h-index= 23). He is member of the board of the “International Association for Engineering and Food” (IAEF) and member of Advisory Board of Iseki-Food Association (IFA). He is also Associate Editor of the “International Journal of Food Studies” and member of the Editorial Board of “Food Engineering Reviews”, “PeerJ”, “Ciência e Tecnologia de Alimentos” and “Newsletters of IFA”.

xxxiii Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Lih-Shiuh Lai

Professor Lih-Shiuh Lai （賴麗旭）is currently appointed by the Department of Food Science and Biotechnology, National Chung-Hsing University (國立中興大學), Taiwan. Her research expertise includes Food Rheology, Food Hydrocolloids, Starch, and Edible Films. She has published more than 45 referee articles, 100 conference papers, and 5 book chapters in the related area. She used to work for CPC International Inc. in USA before she joined the academic field, and showed excellent experience in both the academic and industrial field. She is also consistently on the list of appraisal judge and reviewer for various government resource projects in Taiwan, including National Science Council (NSC) and Conventional Industrial Technology Development (CITD) projects for Industrial Development Bureau. Professor Lai has also gotten several honors in her career, including Distinguished Professor, National Chung-Hsing University (2012 to Present); Distinguished Mentorship Award, National Chung-Hsing University (2013); Outstanding Mentorship Award, College of Agriculture and Bioresource, National Chung-Hsing University, (2013); Editorial Board Member of “Bioactive Carbohydrates and Dietary Fibre” (Elsevier) (2012-Present); Editorial Board Member of “Food and Bioprocess Technology: An International Journal” (Springer Science + Business Media, LLC ) (2006-Present); Outstanding Alumni Award, Department of Food Science and Biotechnology, National Chung-Hsing University (2001); Dean‟s List, Rutgers University (1986-1990); Outstanding Scholarship Award, Institute of Food Technologists (IFT) (1988); and Scholarship Award, the First Place, Advisory Committee to the Taiwan Food Industry (1985).

xxxiv Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Lan-Fang Zhang

Prof. Lanfang Zhang, professor of Chinese Academy of Agricultural Mechanization Sciences (CAAMS), From 1990-2001, worked in the China National Packaging & Food Machinery Corporation as the project manager, deputy manager, mainly engaged in international scientific collaboration in packaging and food machinery designing and manufacturing, packaging and food machinery import and export. From 2002-now, work as the associated professor, professor and deputy director of the international cooperation department of CAAMS, mainly engaged in international scientific collaboration of agricultural and biosystems engineering. In recent years, Prof. ZHANG has been actively participated in MOST-USDA agricultural science cooperation, MOST-AAFC agricultural scientific cooperation, China-Sri Lanka agricultural scientific cooperation and has been involved recently in the international joint projects of: 1, Research on Bioactive Effects of Soy Protein Isolates Processed by High Hydrostatic Pressure (2007-2010); 2, Key Technology of Comprehensive Utilization of Rice Bran (2008-2011); 3, Joint Research on Bioenergy Utilization Technologies of Livestock Wastes (2009-2011); 4, Joint Research on Technology and Equipment of Waste Water Based Algae Bioenergy Utilization (2010-2012). Prof. Lanfang ZHANG is the Editor-in-Chief of the CIGR Journal, Secretary General of the Asian Association for Agricultural Engineering.

Seiichi OSHITA

Head, Lab of Bioprocess Engineering, Department of Biological & Envir onmental Engineering, Graduate School of Agricultural & Life Sciences, The University of Tokyo, Japan. His major researches are focusing on agr icultural and environmental engineering, study on non-destructive hygien e monitoring of meat, postharvest technology and Postharvest handling m anagement, etc. Results of his work have been published in many peer-reviewed journal papers.

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Xing-Qian Ye

Dr. Xingqian Ye is a Professor in the Department of Food Science and Nutrition, Vice dean of College of Biosystems and Food Science, at the Zhejiang University. Dr. Ye received her PhD in Agriculture Products Storage and Processing from Zhejiang Agricultural University. His research focuses on the fruit and vegetable processing technology, nutraceuticals and functional foods from fruit and vegetable. Recently he study the processing and comprehensive utilization of Chinese bayberry, mandarin and other local fruit and vegetable. He meanwhile is working on the development of mix fruit and vegetable products, including fruit, nut and cereal, comparing the antioxidant capacity after mix and processing. The stability of flavonoids including flavnone and phenolic acids after treatment of ultrasonic is another field of Dr Ye‟s study fields. Dr. Ye has 128 research articles published/accepted in refereed scientific journals, along with 10 book chapters, 20 Chinese patents, and a number of invited presentation, talks. He has also edited 4 books and a text book on fruit and vegetable processing (from 2 edit to 4th edit). She also received several other scholarly awards including the 3 second science and technology awards from Zhejiang Local Government. He is an Editorial Board Member of Journal of Food Engineering, Journal of Chinese Institute of Food Science and Technology and other 4 Chinese journals.

Özkan Özden

Professor, Department of Seafood Processing and Quality Control, Istanbul University, Istanbul, 2009 to present date. Chief of Department of Sea Food Processing Technology and Quality Control in Fisheries Faculty 2009 to present date. Chief editor of “Journal of FisheriesSciences.com” 2007 to present date. Lecturer, Istanbul University, Fisheries Faculty 2001 to present date. Research Associate, Istanbul University, Fisheries Faculty, 1995-2001. International Research after the PhD in Germany Institute for Fish and Fishery Products, Cuxhaven after the PhD with the German Research Foundation (DFG) scholarship. Master and PhD. Degrees in Seafood Quality and Seafood Chemistry, 1993-1995 and 1995-1999.

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Main areas of research are; Seafood chemistry (amino acid, fatty acid, vitamin and mineral composition), seafood toxicology (toxic metal, algal toxins, pesticides and veterinary drugs other residues), seafood preservation and processing (ice, cold storage, frozen storage, irradiation, vacuum and modified atmospheres, smoking, salting, drying…..) and quality control (sensory, chemical and microbiological analysis). Publication in Refereed Journals (SCI Expandet) & Proceedings – over 80National four books (Sea Food Processing, Seafood Processing and Quality Control, Fish and Childern, Fish and Nutrition)

Heikki Kallio

Professor, Food Chemistry (1991-)Head of the Department of Biochemistry and Food Chemistry (2009-2012), Visiting Professor in Food Chemistry and Functional Foods at Jinan University, Gaungzhou, China (2008-), Vice Dean of the Faculty of Mathematics and Natural Sciences 1994, Dean of the Faculty of Mathematics and Natural Sciences 1995-1996, Member of the University Council, University of Turku (-1996)Chairman of the Board of Functional Foods Development Centre (2002-2007)

Alaa El-Din A. Bekhit

Dr. Alaa El-Din A. Bekhit, Food Science Department, University of Otago. New Zealand. Aladin obtained a B.Sc. (Hon) in Agricultural Engineering (Alexandria University, Egypt) in 1989; a M.Sc. in Food Process Engineering (The University of Reading, UK) in 1994 and a PhD in Biochemistry (Lincoln University, NZ) in 2004. He has been a practicing a practising researcher and educator for 20 years. His research interests include; muscle biochemistry; identifying the factors that control meat quality (especially colour and tenderness); fish processing (new and traditional methods); ethnic products and their acceptability by consumers from different backgrounds; improvement of the bioavailability of nutrients in food through processing, extraction and stabilisation of compounds from waste/by-products and under-utilized marine sources. Aladin has authored/co-authors 56 research and review articles, 80 conference contributions and 8 book chapters.

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Siew-Young Quek

Lipid research Extraction and separation of micronutrients such as carotene and vitamin E from oils (palm oils, rice bran oil) and food by-products using enzymatic hydrolysis and adsorption column chromatography; analysis of oil quality; frying and food properties; formation and characterisation of micro/ nanoemulsion using food grade surfactants; investigation of the micro/ nanoemulsion‟s ability to enhance the solubility of lipophilic nutrients in order to serve as suitable nutrient delivery system. Liposomes and Microencapsulation Formation and characterisation of liposomes; encapsulation of functional food ingredients such as phytosterols, omega-3 fatty acids, flavours, essential oils; interaction with food components and their control release characteristics. New Food Product Development Utilization of functional food ingredients to formulate value-added and specialty food products; sensory evaluation for product acceptance; relation of food properties and sensory attributes. Processing of Tropical Fruit Solid-phase microextraction (SPME) and characterization of fruit flavour; production of dried fruit powders using spray drying, drum drying and freeze drying technologies; minimally process of tropical fruits; post-harvest study; enzymatic and physical modification for production of fruits puree; clarification of fruit juice. Food Waste Utilisation Utilisation of food processing waste for water treatment; extraction of antioxidants from food waste. Biodegradable / Nanocomposites Food Packaging Characterisation and application of biodegradable and nanocomposites materials as food packaging; shelf life of food, interactions between food components and nanocomposite food packaging materials.

xxxviii Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Table of Contents

Keynote Speakers

Food Safety Engineering and Microbial Stress Response M. Ashenafi ...... 3 Current Status of Applications of Bio-imaging in the Agri-Food Industry R. Vadivambal, Digvir S. Jayas ...... 4 Food Processing and Microstructure José Miguel Aguilera...... 5 Innovations towards Meeting Challenges of Food Security and Safety Vijaya Raghavan ...... 6 Unraveling Food Digestion -- Challenges and Opportunities for Food Engineers R. Paul Singh...... 7 From Liquid to Powder - Scaling up from One Droplet Xiao Dong Chen ...... 8

Chapter 1: Advanced Food Processing Technologies

Analysis of Radio-frequency Heating during Thawing of Tuna Yvan Llave, Toru Nishida, Mika Fukuoka, Noboru Sakai ...... 11 Development of Computer Model for Microwave Sterilization Process Frank Liu, Donglei Luan, Zhongwei Tang, Juming Tang, Stewart Bohnet ...... 12 Modified Cell Wall’s Polysaccharides as Food Texture Stabilizers Justyna Cybulska, Joanna Mierczyńska, Beata Kruk, Artur Zdunek ...... 13 Effect of Co-immobilized Compatible Solutes and Protease on High Salt Liquid-state Soy Sauce Fermentation Wenfeng Hu, Haipeng Pan, Ziqi Zhou ...... 14 Hydrothermodynamic Technology for Fruit Processing: Effects on Food Quality Alex Martynenko, Varvara Satanina, Tess Astatkie, Peter Havard, Wilhelmina Kalt ...... 15 Empty Fruit Bunch (EFB) Cellulose Nanofiber as Filler for Starch Based Biopolymer Reinforcement Mohd Harfiz Salehudin, Eraricar Salleh, Siti Nur Hana Mamat, Ida Idayu Muhamad ...... 16 Liquid Nitrogen Extraction of Wax-Like Materials from Sorghum, Brown Rice and Wheat Tho T. C. Pham, Paul Angers, Cristina Ratti ...... 17 Influence of Microwave Baking Process on Quality and Structural Properties of Baked Tortilla-Chips Félix R. Ramírez-Arpide, Teodoro Espinosa-Solares, Gerónimo Arámbula-Villa ...... 18 Influences of Nano-bubbles on Physiological Activity of Barley Seeds

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Y. Otsuka, S. Liu, S. Oshita, Y. Makino ...... 19 Comparison of Celery Seeds Oil Obtained by Supercritical Carbon Dioxide Extraction and Petrol ether Extraction Bin Li, Xianjun Meng, Xinyao Jiao, Jiachen Zhang ...... 20 Research Progress of Processing Technology for Frozen French Fries Nan Guo, Jinpeng Ye, Bingnan Yang, Yanchen Yang, Bin Liu, Yaling Lin, Jiangtao Shen ...... 21 The Effects of Agitation on Immersion Vacuum Cooling of Different Types of Cooked Irish Jumbo Sausages Chao-Hui Feng, Liana Drummond, Zhi-Hang Zhang, Da-Wen Sun ...... 22 Gel Properties of Tilapia Surimi Induced by Dense Phase Carbon Dioxide Liu Shucheng, Qu Xiaojuan, Ji Hongwu, Zhang Chaohua, Zhou Chunxia ...... 23 Factors of Pre-presence Bubbles Influencing Ultrasound Assisted Nucleation of Liquid Models during Freezing F Hu, D-W Sun ...... 24 Changes of Dielectric Properties of Berry Leather under Microwave Vacuum Puffing Conditions Xianzhe Zheng, Bingxin Liu, Chenghai Liu, Haijun Liu ...... 25 Optimization of Ohmic Heating for Pasteurization of Whey Based Drink Vishal Kumar, Shahzad Faisal ...... 18 Analysis of Superheated Steam Heating for Grilling/Baking Food Weijie Mao, Masaki Kato, Mika Fukuoka, Noboru Sakai ...... 27 Experimental Kinetics Study and Modeling of Ultrasound-assisted Extraction of Phenolics from Grape Marc: Influence of Acoustic Energy Density Yang Tao, Zhihang Zhang, Da-Wen Sun ...... 28 Influence of Divalent Cations on Soybean Pectin Gel properties He Liu, Jun Li, Yongwei Huang, Danshi Zhu, Bo Wang, Lijuan Hui, Yutang He, Tao Ma...... 29 A Study of Effects and Mechanism of Microwave Radiation on Hardness of Canned Lotus Seed Shaoxiao Zeng, Chong Zhang, Yanfang Du, Rui Guo, Bingyan Chen, Baodong Zheng ...... 30 Rheology, Baking and Organoleptic Characteristics of Breads from Different Gluten-free Flours with Transglutaminase and Protein Supplements Nadiia L. Lobachova, Olga M. Shanina, Kateryna V. Dugina, Tetyana V. Gavrish ...... 31 Synergistic Effects of Calcium Hydroxide and Purified Konjac Flour on the Thermomechanical Properties of Buckwheat Flour and Quality of Buckwheat Noodles Lihong han, Wenping ma ...... 32 Technology of Cereal Flakes with Enhanced Biological and Nutritional Value Elena A. Ivakhnenko, Irina M. Fomina ...... 33 Nanocomposite Films Based on Gelatin: Effect of Dispersion Process of Montmorillonite in Water CHC Flaker, RV Lourenço, AMQB Bittante, EMJA Pallone, PJA Sobral ...... 34 Analysis and Simulation of a Powders Dissolution System Based on Hydrodynamic Controlled Cavitation Michele Manfredi, Matteo Folezzani, Giuseppe Vignali ...... 35 Effect of Ultrasonic Pretreatment on Textural Characteristics of Oilcake Agglomerates Paulina Zdanowska, Iwona Florczak, Adam Ekielski, Pawan K. Mishra, Tomasz Żelazinski ...... 36 Beer Clarification and Stabilization via Combined Enzymatic, Centrifugal, Regenerable PVPP and Crossflow

xl Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Microfiltration Processing Alessio Cimini, Ombretta Marconi, Giuseppe Perretti, Mauro Moresi ...... 37 Effect of Operating Conditions during Beer Dealcoholization using Osmotic Distillation Giovanni De Francesco, Gary J. Freeman, Eung G. Lee, Ombretta Marconi, Giuseppe Perretti ...... 38 Design and Development of Low Cost Makhana Grading and Roasting Machine Vishal Kumar, Dinesh Rajak, Sanjay Kumar ...... 39 Advanced Characterization of a Coffee Fermenting Tank by Multi-distributed Wireless Sensors: Spatial Interpolation and Phase Diagrams Correa E. C., Jiménez-Ariza T., Díaz-Barcos V., Barreiro P., Diezma. B., Oteros R., Echeverri C., Ruiz-Altisent M...... 40 Development of New Value-added Products from Yam (Dioscorea rotundata): Consumer Perference Analysis for Commercial Viability Charles Tortoe, Stephen Nketia, Mary Glover-Amengo, Margaret Owusu, Papa Toah Akonor, Lynda Hagan, Solomon Dowona and Alice Padi ...... 41 The Effect of Co-Fermentation on The Nutritional Quality Of Germinated Maize And Ungerminated Cowpea Mojisola, A. Oyarekua ...... 42 Innovative Bioreactors for Pollution Control and Production of Bio-energy and Value Added product from Animal Manure and Fruit Processing Wastes P. Y. Yang, Joshua Lelemia Irvine ...... 43 Imitation Cheese Manufacture using Rapid Visco-analyzer and its Optimization Weiwei Bi, Xiaodong Li,Shudong He, Chunyan Yao, ling Zhang ...... 44 Structural Properties of Plant Polysaccharides from Apple and Carrot Pomace Justyna Cybulska, Beata Kruk, Joanna Mierczyńska, Arkadiusz Kozioł, Artur Zdunek ...... 45 Novel HPLC sample preparation for detection of microbial-induced formation of zinc protoporphyrin IX in meat Amin Ghadiri Khozroughi, Julia Jacob, Antje Fröhling, Lothar W. Kroh, Oliver Schlüter ...... 46 Attapulgite and Several other Large Surface Solid Matrixes Improve Surfactin Production of Bacillus Natto in Liquid State Fermentation Wenjing Wang, Lijun Sun, Yaling Wang, Huanming Liu, Defeng Xu ...... 47 Control of Regiospecificity of Cross-Linked Enzyme Aggregates of Nonspecific Lipase to Produce a Human Milk Fat Substitute Eduardo Caballero ...... 48 Changes in Antioxidant Properties and Volatile Compounds of Kaffir Lime Leaf as Affected by Cooking Processes S Siriamornpun, J Ratseewo, N Meeso ...... 49 Discrimination and Prediction of Strawberry Juice Characteristics Processed by Different Kinds of Pretreatment Based on Electronic Nose Shanshan Qiu, Jun Wang, Liping Gao ...... 50 Effects of Temperature, pH, Fe2+ and Four Natural Products on the Content of Nε-(carboxymethyl)-lysine, a Reference for Food Processing

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Di, Zhao, Bing Li, Lipeng Han ...... 51 Effect of Synbiotic Interaction of Inulin and Fructooligosaccharide with Lactic Acid bacteria on the Physicochemical, Rheological, Textural and Sensory Characteristics of Soy Yoghurt Shalini Mishra, H N Mishra ...... 52 The Flavor Enhancement Technique of Complex Enzyme Application of Traditional Cantonese Sausage Xie Wancui , Yang Xihong, Wu Hongwei, Cheng Yuqing...... 53 Effect of the addition of superfine ground wheat flours on Chinese Mantou qualities Erqi Guan, Wuhan Guo, Ke Bian, Mengmeng Li, Kun Zhang, Mengmeng Xu ...... 54 Effects of Superfine Ground on Wheat Flour Qualities and Dough Rheological Properties Erqi Guan, Yumeng Zhao, Ke Bian, Mengmeng Li, Xiaoling Liu, Kun Zhang, Mengmeng Xu, Wuhan Guo ...... 55 A Study of Baking with Miniature Breads Lu Zhang, Yi Tang, Xiaojuan Wu, Xiao Dong Chen, Weibiao Zhou ...... 56 Effect of Additives on the Rheological and Quality Characteristics of Chinese Rolls Dong-jing Zhang, Yan-xing Zhao, Wei Yang, Yao Xu, Zheng Zhao ...... 57 Effect of Small Amount of Sodium Carbonate on Konjac Glucomannan-induced Changes in Starch Gelatinization and Retrogradation Yun Zhou, Dan Zhao, Satoru Nirasawa, Eizo Tatsumi, Yongqiang Cheng ...... 58 An Application of Spiral Wound Nanofiltration Membranes in Galactooligosaccharide Separation Andrea Hinková, Petra Židová, Vladimír Pour, Svatopluk Henke, Zdeněk Bubník ...... 59 Technology of Flour Molded Products with Improved Structure and Enhanced Nutritional Value Kateryna V. Dugina, Victor O. Zverev, Olga M. Shanina ...... 60 Nutraceutical Composition of Ber (Zizyphus Mauritiana LAMK) Juice: Effect of Enzyme Assisted Processing Vishwanath S. Khandare, Tushar J. Pawar, Dattaprasad P. Waskar ...... 61 Enrichment of Guava (Psidium guajava L.) Beverage: Improved Colour and Functional Quality Girrdhari.M. Waghmare, Smita M. Panpatil, Vishwanath S. Khandare ...... 62 Texture Characteristic and Sensory Acceptance of PSE and DFD Chicken Breast Muscles Excised 3 h and 24 h p.m. throughout the Seasons Malgorzata Korzeniowska, Tomasz Lesiow, Maciej Oziemblowski, Lukasz Bobak, Tadeusz Szmanko ...... 63 Application of Esculin Hydrolysis for Primary Screening of Listeria spp. in PALCAM Broth via Optical Density Measurement Ruamporn Liamkaew, Aluck Thipayarat ...... 64 Purification of Dextransucrase by Aqueous Two-phase Partitioning: Effects of Exogenous Dextran’s Molecular Weight and Concentration Mei Liu, Ying Liang, Yuanyuan Pu, Yiping Zhang, Qingsong Zou, Xiaomai Yao, Lei Huang, Shan Chen ...... 65 Rheological Transitions and Thermal Phase Transitions of Atlantic Cod Muscles at Low and Ultra-low Temperatures Tolstorebrov, T. M. Eikevik, M. Bantle ...... 66 PH Reduction of Vegetables by Vacuum Impregnation Antonio Derossi, Teresa De Pilli, Carla Severini ...... 67

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Chapter 2: Non-thermal Techniques

Effect of High Hydrostatic Pressure and Transglutaminase on Texture, Color and Sensory Profiling of Restructured Meat Rosiane C. Bonfim, Amauri Rosenthal, Rosires Deliza, Simone P. Mathias, José C. Sá Ferreira, William F. Leal Jr...... 71 The Influence of Ultrasound on the Structure, Rheological Properties and Degradation Path of Citrus Pectin Donghong Liu, Lifen Zhang, Guanhao Bu, Fusheng Chen ...... 72 Effect of High Hydrostatic Pressure (HHP) Processing on Physicochemical, Microbiological and Sensory Quality of Hilsa (Tenualosa ilisha) Fillets Barjinder Pal Kaura*, Ashok Chauhan, P. Srinivasa Rao ...... 73 A New Method for the Validation of UV Reactors through the Use of Photochromic Materials Vignali G., Montanari R., Solari F., Marchini D., Armenzoni M...... 74 Effect of Pulsed Electric Field Treatment on Cold Boned Muscles of Different Potential Tenderness Alaa El-Din Bekhit, Remy van de Ven, David L. Hopkins, Via Suwandy, Fahri Fahri ...... 75 Effect of Dense Phase Carbon Dioxide on the Physicochemical Properties and Secondary Structure of Myofibrillar Proteins from Litopenaeus Vannamei Liu Shucheng, Qu Xiaojuan, Ji Hongwu, Huang Wanyou, Hao Jiming ...... 76 Optimization of Microwave- and Pulsed Electric Field-assisted Polyphenol Extractions from Defatted Hemp Seed Cake (Cannabis Sativa) Using Response Surface Methodology Sue-Siang Teh, Brian E. Niven, Alaa El-Din A. Bekhit, Alan Carne, Edward John Birch ...... 77 Effect of Ultrasonic Treatment on the Polyphenol Content and Antioxidant Capacity of Extracts from Defatted Hemp, Flax and Canola Seed Cakes Optimized Using Orthogonal Design Sue-Siang Teh , Alaa El-Din A. Bekhit, Alan Carne, Edward John Birch ...... 78 Optimization of Polyphenol Extraction and Antioxidant Capacity of Extracts from Defatted Flax Seed Cake (Linum usitatissimum L.) by Microwave- assisted and Pulsed Electric Field (PEF) Technologies Using Response Surface Methodology Sue-Siang Teh, Brian E. Niven, Alaa El-Din A. Bekhit, Alan Carne, Edward John Birch ...... 79 Effects of Pulsed Electric Fields on the Permeabilization of Calcein-filled Soybean Lecithin Vesicles Zhi-Wei Liu, Xin-An Zeng, Da-Wen Sun, Zhong Han ...... 80 Quantitative Analysis of Sublethal Saccharomyces Cerevisiae Cells Due to Pulsed Electric Field Man-Sheng Wang, Xin-An Zeng, Da-Wen Sun, Zhong Han ...... 81 Effect of High Pressure on the Structure, Rheological, Thermal and Pasting Properties of Lotus-seed Starch Zebin Guo, Shaoxiao Zeng, Baodong Zheng ...... 82 Physical and Chemical Foundations of the Magnetic Treatment of Alcohol Nataliia O, Borovikova, Oleksii Ol. Fefelov, Valentyna M. Popova, Sergii A. Grigorenko ...... 83 The Rheological Properties of Psyllium Gum in Protein Based Solution Narjes Kazemi Ghahfarokhi, Mohammad Hojjatoleslamy, Javad Keramat, Amir shakerian, Sahel Soha, Mohammad Ali shariaty ...... 84 Effect of High Hydrostatic Pressure on the Antioxidant Activity, Phenolic Compounds and Phytosterols in Fractions of Aloe Vera Gel

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R. N. Domínguez-Fernández, I. Arzate-Vázquez, J. J. Chanona-Pérez , G. Gutiérrez-López, J. S. Welti-Chanes ..... 85 Emulsifying Properties of Whey Protein Isolate-dextran Conjugate Prepared Using High Hydrostatic Pressure Wei-Wei Sun, Sheng Chen, Guo-Xi Xiong, Wei Zhu, Shu-Juan Yu ...... 86 Application of Non-thermal Plasma Technology to Brown Rice Modification Hua Han Chen, Su Yi Lin, Nai Wei Ko ...... 87 High Voltage Electrostatic Field (HVEF) Accelerates the Formation of Esters by Mixing Ethanol with Three Kinds of Organic Acids Cheng-Hong Lai, Wen-Ching Ko ...... 88 Changes in Freshness of Tilapia Meat Stored under Refrigeration with High Voltage Electrostatic Field Wen-Ching Ko, Cheng-Hong Lai ...... 89 Rapid Detection of Defective Features of Loquat Using Hyperspectral Imaging Keqiang Yu, Yanru Zhao, Xiaoli Li, Yong He, ...... 90 High Pressure Inactivation Kinetics of Escherichia Coli in Black Tiger Shrimp (Penaeus Monodon) P. Srinivasa Rao, Barjinder Pal Kaur ...... 91 The Synergistic Sterilization Effect of Naringin and Pulsed Electric Fields on Staphyloccocus Aureus Chen Jing, Xin-An Zeng ...... 92 Effect of High Pressure Processing at Subzero Temperatures on Inactivation of Microorganisms in Beef Mince Sami Bulut...... 93

Chapter 3: Drying & Bio-processing Technology

Multi-scale Model for Heat and Mass Transfer during Rice Drying Ramadan ElGamal, Frederik Ronsse, Jan G. Pieters ...... 97 Influences of Far infrared Irradiation on Bioactive Compounds in Dried Papaya S Siriamornpun, J Ratseewo and N Meeso ...... 98 Conceptual Design of a Combined Electric and Charcoal-Heated Dryer for Tilapia (Oreonchromis Niloticus) and Catfish (LctalurusPunctatus) Adesoji Matthew Olaniyan, Akindele Folarin Alonge, Ezinne Winnifred Igwegbe, Oluwole Idowu Ogunniyi ...... 99 Drying Characteristic of Cabinet Dryer Using Biogas for Banana Chip Joko, N.W. Karyadi, Ascaryo D. Anggoro, Nursigit Bintoro ...... 100 The Migration of Ionic and Non-Ionic Surfactants of Whole Milk Droplet with Varied Concentrations during Convective Drying Pooja Lallbeeharry, Ye Tian, Danhua Zhu, Jinjian Huang, Shuo Yun, Nan Fu, Xiao Dong Chen ...... 101 Bioprocessing Technology for Manipulating Production of Lactobacillus Rhamnosus NRRL 442 with High Cell-β-glucosidase Activity Fook Seng Kok, Ida Idayu Muhamad, Chew Tin Lee, Firdausi Razali, Chee Woh Leow ...... 102 Analysis of Parmezan Cheese Drying Process Małgorzata Szczepanik, Paweł Sobczak, Jacek Mazur, Kazimierz Zawiślak, Mirosława Wesołowska-Janczarek, Józef Grochowicz, Wioletta Żukiewicz-Sobczak ...... 103 A bi-functional fibrinolytic enzyme produced by Bacillus subtilis 553 using chickpea (Cicer arietinum L.) as substrate

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Yanping Wang, Ping Xiao, Siping Yao ...... 104 Online Prediction of Moisture Content of Pineapple Slices Microwave Vacuum Drying Based on BP Ann Yi Zhang, Zijian Huang, Hongliang Zeng, Baodong Zheng ...... 105 Optimization of Technology of Pineapple Slices by Microwave Vacuum Drying and Quality Analysis Yi Zhang, Zijian Huang, Hongliang Zeng, Baodong Zheng ...... 106 Lactobacillus casei Viability in Spray Dried Probiotic Cashew Apple Juice Ana Lúcia Fernandes Pereira, Francisca Diva Lima Almeida, Micael Andrade Lima, José Maria Correia Costa, Sueli Rodrigues ...... 107 Ultrasound Pre-Treatment Improves Functionality Dried Cashew Apple (Anacardium occidentale L.) Bagasse Thatyane V. Fonteles, Karoline F. Leite, Fabiano A. N. Fernandes and Sueli Rodrigues ...... 108 Studies on Effect of Drying Methods and Loading rate on Quality of Cocoa (Theobroma cacao L.) Beans Arulmari R., Visvanathan R., Zimmermann B.F...... 109 Metabolic Control and Breeding Analysis for a Malate-producing Ctain by Co-fermentation of Glucose and Xylose Xingjiang Li, Ying Yang, Ya Liu, Yue Wu, Ting Sun, Lijun Pan, Shaotong Jiang ...... 110 Effects of Different Drying Methods on the Chemical Composition of Areca Inflorescence Extracts Huang Yulin, Chen Weijun, Zhao Songlin ...... 111 Real-Time Quality Evaluation in Fruit Drying, using Computer Vision Alex Martynenko, You-gui Chen ...... 112 Optimization of Process Parameters for Osmo-solar Poly Tunnel Drying of Apple Shahzad Faisal, Mavish Manzoor, Gazala Altaf ...... 113 Performance Evaluation and Process Optimization of Potato Drying using Hot Air Oven Shahzad Faisal, Ruhi Tabassum, Vishal Kumar ...... 114 Screening of New Yeast Strains of Saccharomycodes ludwigiiand Zygosaccharomyces Rouxiiforproducing Low-Alcohol Beer Giovanni De Francesco, Benedetta Turchetti, Valeria Sileoni, Ombretta Marconi, Giuseppe Perretti ...... 115 Effect of Fluidized-bed Drying on the Microstructure of Castor Bean (Ricinus communis) and the Quality of Their Oil Perea-Flores M. J., Lara-Serrano M., Gutiérrez-Martínez S.M., Lartundo-Rojas L., Chanona-Pérez J. J...... 116 Production of Carotenoids by Neurospora Crassa in Solid-state Fermentation Using Agro-industrial Residues as the Substrate Feng-ling Yang, Jing Li, Jiang-Ning Hu, Rong Liu, Xiao-ru Liu, Ya-Wei Fan and Ze-Yuan Deng ...... 117 A Wireless Communication System with Leaf Wetness Sensor for Monitoring Plant Canopy Moisture in Crops Hang Zhu, Yubin Lan, Wenfu Wu, Huihui Zhang, Tao Xu ...... 118 Hot Air Impingement Drying Characteristics of Corn and Its Effects on Solubility and Electrophoretic Patterns of Corn Albumin and Globulin Hong-Wei Xiao, Ling Zhao, Da-Wen Sun, Zhen-Jiang Gao ...... 119 The Effect of Spray Drying on the Sucrose-glycine Caramel Powder Preparation Ping-Jun Zhang, Shu-Juan Yu, Biao Hu, Kai Huang ...... 120 Screening, Identification and Characterization of Bacteriocin-producing Lactic Acid Bacteria

xlv Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Ying Liu, Ya-mei Zhao, Jun-ying An, Wen-juan Zhu, Yan-qun Li ...... 121 Technological Characterization of Protease by Lactic Acid Bacterial Isolated from Traditional Chinese Fermented Milk Shuang Zhang, Lanwei Zhang, Yuehua Jiao, Hongbo Li, Xue Luo, Chaohui Xue, Rongbo Fan, Huaxi Yi, Xue Han, Yingchun Zhang ...... 122 Mathematical Modeling of Vacuum Drying of Date Paste Z. Ashraf, Z. Hamidi-Esfahani, M. A. Sahari and M. Faez ...... 123 Effect of Extraction Solvents on Antioxidant Activity of Rice Bran and Hull P Wanyo, N Meeso, S Siriamornpun ...... 124 The Effect of Extraction Conditions on Antioxidant Properties in Panjakan (Gynostemma pentaphyllum (Thunb.) Makino) Infusions Sudathip Inchuen, Sirithon Siriamornpun ...... 125 Effect of Dry Heating with Lysine on Physicochemical Properties of Maize Starch Jing-Jing Lu, Zhi-Gang Luo, Wei-Wei Sun, Lu Fan ...... 126 Spouted-vortex-bed Drying Characteristics and Color Quality of Sweet Corn Milk Iwan Taruna, Ayik Syahbana, Neti Surami, Sutarsi ...... 127 Temperature of Gambir Leaves Drying in Relation with Antioxidant Activity of Dried Gambir Leaves Extract Devi Y. S., Umar S. N., Kapti R. K...... 128 Recombinant Expression of Alkaline Protease Apra in Pichia pastoris from Bacillus cereus YSQ08 Wenfeng Hu, Dong-yan Huang, Shiqin Yu ...... 129 Optimization of Short- and Medium-wave Infrared Drying Process of Carrot Slices Using Response Surface Methodology Jin-feng Bi, Qin-qin Chen, Rui-juan Chen, Xuan Liu, Xin-ye Wu, Yu-han Zhou ...... 130 Optimization of Explosion Puffing Drying of Blueberries Using Response Surface Methodology Jin-feng Bi, Qin-qin Chen, Chun-lin Shao, Xuan Liu, Xin-ye Wu, Xu Si ...... 131 Isolation and Identification of Molds Flora from the Traditional Chinese Shrimp Paste Xin Lian, Xi-hong Yang, Wan-cui Xie, Ya-dong Yang, Hong-wu Ji, Shu-cheng Liu, Wei-jie Mao ...... 132 Bacillus sp. DK1-SA11: a Novel Strain from QingDao Bay having Potential of Producing Broad Spectrum Antimicrobial Compounds Muhammad Naseem Khan, Meng li, Zulfiqar Ali Mirani, Jing-xue Wang, Hong Lin ...... 133 Parameters for the Maximum Recovery of Spray Dried Fruit Powder from PKM 1 Tomatoes S. Abubacker Siddick, S. Ganesh ...... 134 Bioprocessing Food Processing Waste/Wastewater for Production of Bioenergy/Value Added Product P.Y. Yang, Joshua L. Irvine ...... 135 Carboxylic Acids Deamidation of Wheat Gluten High Specificity to Deamidation and A Stepwise Protein Degradation Pathway Lan Liao, Mouming Zhao, Xueyue Han ...... 136 Comparison of Freeze-drying and Air-drying on the Physical Properties of Starch-based Puffed Products Rossaporn Jiamjariyatam, Pasawadee Pradipasena, Varapha Kongpensook ...... 137 Design of an Indirect Solar Dryer with Forced Convection for Drying Food Products in Rural Areas

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Tchaya Guy B, Kamta Martin2, Kapseu C...... 138

Chapter 4: Quality Measurement, Modeling & Control

Production and Characterization of Berry Fractions with Specific Antioxidative Activities Heikki P.T. Kallio, Anna Puganen, Jukka-Pekka Suomela, Baoru Yang, Markku Ahotupa, Karen M. Schaich ...... 141 Physical, Mechanical and Aerodynamic Properties of Millet Wasan Duangkhamchan, Lamul Wiset, Nattapol Poomsa-ad ...... 142 Cold Plasma – an Innovative Inactivation Process for Bacterial Endospores on the Surface of Whole Black Pepper Christian Hertwig, Kai Reineke, Amin Ghadiri, Oliver Schlüter, Jörg Ehlbeck ...... 143 Study on Detection and Classification of Tetracycline Residue in Duck Meat Using Synchronous Fluorescence Spectra and Support Vector Machine Haibin Xiao, Muhua Liu, Haichao Yuan, Qian Hong, Jinhui Zhao ...... 144 Antioxidant Capacity Based Predictive Models for the Estimation of Reduction of Acrylamide Contaminant by Flavonoids during Microwave Food Processing Jun Cheng, Yu Zhang ...... 145 Adsorbent Selection for Fructo-oligosaccharides Purification by Simulated Moving Bed C. Nobre, G. De Weireld ...... 146 Modeling the Effect of Hydrocolloids as Adjuncts on Some Quality Attributes of Coated Fried Yam Chips Buliyaminu A. Alimi, Taofik A. Shittu, Lateef O. Sanni ...... 147 Investigation the Effects of Milling and Storing on the Rice Aroma components of Indica Tarom Variety by SPME Method Frinaz Solat, Seyyed Jafar Hashemi ...... 148 Volume Modeling of Three Apple Varieties Using Physical Properties Alireza Torabi, Reza Tabatabaekoloor, Jafar Hashemi ...... 149 Comparison of Culinary Usefulness of Selected Commercial Seasonings for Grilled Dishes Ewa Czarniecka-Skubina, Andrzej Janicki, Marta Ślęzak, Józef Grochowicz ...... 150 Study on the Early Discrimination of Different Diseases on Tomato Leaves Based on Hyperspectral Imaging Technique Chuanqi Xie, Lei Feng , Yong He ...... 151 Freshness Assessment of Prawns by Hyperspectral Imaging Pengcheng Nie, Di Wu, Hui Shi, Xinjie Yu, Yong He ...... 152 Nondestructive Evaluation of Chilled Meat TVC by Comparison between Reflection and Scattering Spectral Profiles from Hyperspectral Images Leilei Zhang, Yankun Peng, Yuanyuan Liu, Sagar Dhakal, Juan Zhao, Yan Zhu ...... 153 Sensory Profiling and Acceptance of Maturated Nelore(Bos Indicus) Beef Using Check-All-That-Apply Question Otávio Cabral Neto, Amauri Rosenthal, William F. Leal Jr, Rosires Deliza, Gastón Ares, Arlene Gaspar ...... 154 Nutrutritional Assessment of Animal Protein (Crayfish) Incoporated into the Complementary Foods Samson Ibironkea*, Ige Meshach Ige, Joseph Fashakin...... 155 Nutritional Evaluation of Complementary Foods Developed from African Locust Bean

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Samson Ibironke, Meshach Ige, Ikujenlola Victor Abiodun, Joseph Fashakin ...... 156 Rheology of Broken Rice-Foxtail Millet-Maize Flour Blends Related to Extrusion Cooking Manjula B, Visvanathan R, Varadharaju N, Kasthuri R, Malathi D ...... 157 Assessment of Post Harvest Quality Loss in Four Tropical Wet Fish: an Example from Bangladesh Nowsad AKM. A1, *, N. Hassan2, M. Hossain3, S. M. Sayem4 ...... 158 Evaluation of Frying Oil Quality by ATR-FTIR Spectroscopy and Chemical Parameters Xiaoping Hu, Wenhui Li, Sixin Liu ...... 159 Optimization of Encapsulation and Controlled Release of Nanoliposome Loaded Pediocin in Alginate-Guar Gum- Pectin Matrix Narsaiah K., Robin A. Wilson, Harshad M Mandge, Shyam N Jha, Manikanatan R. Masuvadi ...... 160 Chemical and Physical Changes of High and Low Amylose Rice during Storage Sunee Jungtheerapanich, Jirarat Anuntagool ...... 161 Analysis of Advanced Glycation End Products in Soybean Sauces Yuting Li, Bing Li , Lipeng Han ...... 162 Biochemical and Textural Properties of Dry Squid Hung-chia Chang, Shou-xuan Lin ...... 163 Determination of Polyphenol and Antioxidant Activity of Parathesis spp. Fruit Diana Guerra-Ramírez, Blanca Estela Prudencio-Torres, Benito Reyes-Trejo, Leidy Laura Cruz de la Cruz, Adriana Rico-Serrano ...... 164 Quality Evaluation of Different White-Flesh Peach Cultivars in China Jinfeng BI , Xuan LIU, Yi JiAO, Qinqin CHEN, Xinye WU, Weihong RUAN ...... 165 Effect of Moisture Content on Some Engineering Properties of Three Cultivars of Safflower Feizollah Shahbazi ...... 166 Comparison on the Chemical Characteristics and Emulsion Properties of the Sugar Beet Pectin Obtained by Alcohol Precipitation Xiaoming Guo, Qiang Tang, Siming Zhu, Shujuan Yu ...... 167 In Vitro Digestibility and Physicochemical Properties of Starch Prepared by Pullulanase Debranching and Temperature-cycled Retrogradation Feng Zeng, Fei Ma, Qunyu Gao, Shujuan Yu ...... 168 Thermal Stability of Cold-Pressed Low Erucic Acid Rapeseed Oil Fortified with Unsaturated Fatty Acids Sterol Esters using a Rancimat Method Qianchun Deng, Jie Shi, Jiqu Xu, Jingyan Yang, Mingming Zheng, Fenghong Huang, Qingde Huang ...... 169 Antioxidant Activity of the Functional Components from Black Bean and Douchi (a Traditional Fermented Food of China) Lanfang Wu, Shanguang Guo, Aimin Jiang ...... 170 Improvement of Nutritional Quality and Fibrinolytic Enzyme Activity of Soybean Meal by Fermentation with Bacillus Subtilis Adebola Ajayi, Olakunle Moses Makanjuola, Adetokunbo Oluwole Adepegba ...... 171 Composition and Analysis of Fatty Acid in Yak Milk Caiyun Liu, Dechang Xu ...... 172

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Modeling Food Microstructure via Statistical Correlation Functions Antonio Derossi, Teresa De Pilli, Carla Severini ...... 173 Non-Invasive Assessment of Lamb Meat Quality Using NIR Hyperspectral Imaging Mohammed Kamruzzaman, Gamal Elmasry, Da-Wen Sun, Paul Allen ...... 174 Evaluation of Antioxidant Activity of Essential Oil of Thymus Carmanicus Jalas Sedaghat Boroujeni L, Hojjatoleslamy M, Keramat J, Ghasemi Pirbalouti A ...... 175

Chapter 5: Functional Polypeptide Processing Technology

Growth-stimulating Activity of Broad Bean Protein Hydrolysates for Lactic Acid Bacteria Wang Yanping, Xiao Ping, Bai Xiaojia, Wang Jinju ...... 179 Taste Properties of a Novel Fugu Octapeptide from Takifugu Obscurus Based on the Electronic Tongue Liu Yuan, Zhang Meixiu, Wang Xichang, Qiu Chunyang, Miao Xiaodan, Tao Ningping ...... 180 Purification and Characterization of a Thermostable Acidic Lipase from Aspergillus Niger AN0512 G. Liu, S.Q. Hu, L. Li, Y. Hou ...... 181 Genetic Variability for Dietary Fiber-an Important Health Promoting Bioactive Component in Lentil Jagdish Singh, Sweta Gupta, G. K. Srivastava, Jitendra Kumar ...... 182 Antioxidant Activity of Protein Hydrolysates and Purified Peptides from Defatted Walnut Meal Protein Min Gu, Mouming Zhao, Jiaoyan Ren ...... 183 The Industrial-scale Production and the Safety of Food-derived Protein Hydrolysates Riched in Bioactive Peptides Jiaoyan Ren, Mouming Zhao, Zhonghua Ma, Ming Liang, Xiaofei Xu ...... 184 Formation of Pyrraline-peptide in the Maillard Reaction in a Peptide –glucose Model System of Food Processing Zhili Liang, Lin Li, Bing Li ...... 185 Lactose Modification of the Functional Properties of Wheat Gluten Shu-Zhan Wang, Fu-Sheng Chen, Hong-Shun Yang ...... 186 Using Modified Proteins and Novel Food Formulation Approaches to Improve Food Processability and Nutrition Dongxiao Sun-Waterhouse, Mouming Zhao, Geoffrey Waterhouse ...... 187 Research Progress on Determination Methods of Plant Proteins Structure Separated by Reverse Micelles Chenxian Yang, Kunlun Liu, Fusheng Chen, Weihe Xu ...... 188

Chapter 6: Food Safety & Traceability

Characterization of 15-Acetyldeoxynivalenol in Corn Oil by ATR-FTIR Spectroscopy Combined by Principal Component Analysis Yongwei FU, Kiyohiko TOYODA, Ikko IHARA ...... 191 A Practical Application of Industrial Salmonella Detection using a Miniaturized Rapid Protocol Juthamas Khueankhancharoen, Aluck Thipayarat ...... 192 Hazard Analysis of the Various Fermented Locustbean Taiwo A.G., Lanre-Iyanda Y. A., Alabi A. A., Oyeniran O.A...... 193

xlix Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Design of HACCP Plan for Chicken Sausage Plant in Bangladesh Khaliduzzamna, A.A. Siddiqui ...... 194 Identification of the Geographic Origin of Grapefruit, Based on Sensory, Chemical and Element Analysis Jing Yan, Yabo Xiong, Ji Liua, Qin Wen, Cheng Tang ...... 195 The Effects on Nutritional Component of Litopenaeus vannamei Muscle with Accumulation of T-2 Toxin Guangming Liang, Zhe Dai, Yaling Wang, Lijun Sun, Defeng Xu, Huanming Liu, Yang Liu, Qi Shi, Jianrong Li ...... 196 Safety Assessment of Heavy Metals in Wild Freshwater Fish from Changxing, China Pingping Wu, Yufang Shao ...... 197 Determination of Jinggangmycin Residues in Rice Grain and Straw Yingzi Xiao, Guorong Shi ...... 198 Evaluation of Antioxidant Activity of Essential Oil of Thymus Carmanicus Jalas on the Physicochemical Properties and Shelf-life of Potato Chips Sedaghat Boroujeni L, Hojjatoleslamy M, Keramat J, Ghasemi Pirbalouti A ...... 199 Impact of Salt and Choline Chloride on Dough Mixing, Crumb Staling and Sensorial Perception of a Model Pizza Dough Le-Bail A., Billard T., Domingue K., Jousselin L., Leray G., Della-Valle D., Cheio J., Chevallier, S...... 200 The Effects of Cold-induce on Lipoprotein Lipase Lipolysis of Yak Milk Shenghua He, Ying Ma, Wei Song, Qiming Li ...... 201 Identification of the Major Allergens in Silkworm (Bombyx mori L.) Pupa Protein Xiangjie Zhao, Lin Li, Rongling Yang, Zheshi Kuang, Bing Li, Mingwei Zhang, Gengsheng Xiao ...... 202 Accumulation and Distribution of PSP in Oyster Ostrea Rivularts and Detoxification Functional of CMCS Yang Xihong, Bian Zhongyuan, Xie Wancui, Mao Danhui, Zhang Chaohua ...... 203

Chapter 7: Image Processing & Nondestructive Measurements & Biosensors

Rapid Determination of Sodium Chloride in Salted Meat by Visible and Near-Infrared Hyperspectral Imaging Dan Liu, Jia-Huan Qu, Ji Ma, Da-Wen Sun, Xin-An Zeng, Hongbin Pu ...... 207 Non-destructive and Rapid Determination of TVB-N Content for Freshness Evaluation of Grass Carp by Hyperspectral Imaging Jun-Hu Cheng, Da-Wen Sun, Xin-An Zeng, Hong-Bin Pu ...... 208 Rapid Detection of Water Content Changes of Pericarp During Browning Process of Postharvest Litchi by Hyperspectral Imaging Yi-chao Yang, Nan-nan Wang, Dan Liu, Da-wen Sun, Xin-An Zeng ...... 209 A high-throughput Scorer for Rice Leaf Area and Green Leaf Color Evaluations Using Color Line-scan Imaging Wanneng Yang, Yuancheng Xie, Chenglong Huang, Ni jiang, Guoxing Chen, Lizhong Xiong, Qian Liu ...... 210 Hyperspectral Imaging Technique for Rapid Detection of Enterobacteriaceae Loads in Raw Salmon Fillets Hong-Ju He, Di Wu, Da-Wen Sun ...... 211 Rapid and Nondestructive Detection of Pesticide Residue in Apple Surface by Using Raman Technology Sagar Dhakal, Yongyu Li, Yankun Peng, Akira Sasaso ...... 212

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On-line Detection of Blood-spot in Brown-Shell Eggs using Visible Absorbance Spectroscopy Meng Chen, Lurui Zhang, Huirong Xu ...... 213 Electrostatic Method to Measure the Size of the Sprayed Droplets Marek Kuna-Broniowski, Józef Grochowicz ...... 214 Recent Advances and Applications of Near Infrared Spectroscopy for Honey Quality Assessment Guiyun Chen, Yuping Huang, Kunjie Chen ...... 215 Direct Detection of Coconut Cream Powder Content in Solid Beverage Using Differential Scanning Calorimetry Jin Wang, Weijun Chen, Hui Wang ...... 216 Discrimination of Tomato Yellow Leaf Curl Disease Based on Texture Features Using Hyperspectral Image Jinzhu Lu, Di Cui, Huanyu Jiang ...... 217 Monitoring the Quality Change of Fresh Coconut Milk Using an Electronic Tongue Guan Wei, Chen Weijun, Tian Chengrui, Zhou Quane, Zhang Hang, Tang Minmin, Xia Qiuyu ...... 218 Inspection of Watermelon Firmness by Laser Doppler Vibrometry Zongmei Gao, Wen Zhang, Di Cui ...... 219 Detection of Lactobacillus Plantarum 299v Using Microcantilever-Based Biosensor with Dynamic Force Microscopy A. G. Mendoza-Madrigal, J. J. Chanona-Pérez, J. V. Méndez-Méndez, E. Palacios-González, G. Calderón-Domínguez, H. Hernández-Sánchez...... 220 Chemiresistor Based on Single Wall Carbon Nanotubes for the rapid Biodetection of bacteria Leonor Guadarrama Fernández, Pascal Blondeau, Jordi Riu, Jorge Chanona Pérez, F. Xavier Rius ...... 221 Capacitive, Microscopic and Spectroscopic Characterization of an Electrochemical Enzymatic Nanosensor L. Guadarrama-Fernández, H. M. Hernandez Hernandez, A. M. Robles, G. C. Domínguez, J. C. Pérez ...... 222 Characterization of Microstructural Changes During Acetosolv Process of Agave Hilda M. Hernández, José J. Chanona, Leonor Guadarrama, Reynold R. Farrera, Eduardo Terrés, Alberto de Vega, Pablo Ligero, Vicente Garibay, Jorge A. Mendoza ...... 223 Unnoticeable Damage Detection in Climacteric Fruit via Hyperspectral Imaging N. Vélez-Rivera, J. J. Carrasco, J. Chanona-Pérez, S. Cardenas- Pérez, D. Lorente, J. Gómez-Sanchis, M. Millán-Giraldo, R. Farrera, J. Blasco ...... 224 Fast assessment of microbial spoilage in lamb meat by near-infrared (NIR) hyperspectral imaging Hong liu, Yaoze Feng, Dawen Sun ...... 225 Classification of Fresh Fish Fillets Stored Under Different Atmospheres by Visible and Near Infrared Hyperspectral Imaging Hailiang Zhang, Zhu Fengle, Liu Xuemei, Yong He ...... 226 Effects of Storage Time on Water States in Frozen Pizza Crust by LF-NMR Yan-xing Zhao, Dong-jing Zhang, Yao Xu, Wei Yang, Zheng Zhao ...... 227 Differentiation of Autofluorescence Signatures for Online Detection of Bacterial Contaminations on the Pork Surface Julia Durek, Antje Fröhling, Janina S. Bolling, Olivier Paquet-Durand, Bernd Hitzmann, Oliver Schlüter ...... 228 Specific Detection of Bacteria from Food Surfaces Using a Combination of PEF and Flow-FISH

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Julia Jacob, Antje Fröhling, Henry Jäger, Edith Nettmann, Dietrich Knorr, Oliver Schlüter ...... 229 Freshness Detection of Rainbow Trout Using Hyperspectral Imaging Mostafa Khojastehnazhand, Mohammad Hadi Khoshtaghaza, Barat Mojaradi, Masoud Rezaei, Mohammad Goodarzi, Wouter Saeys ...... 230 Determination of Moisture Content of Rainbow Trout using Hyperspectral Imaging Technique Mostafa Khojastehnazhand, Mohammad Hadi Khoshtaghaza, Barat Mojaradi, Masoud Rezaei, Mohammad Goodarzi, Wouter Saeys ...... 231 Hyperspectral Imaging for Texture Analysis of Rainbow Trout in Duration of Ice Storage Mostafa Khojastehnazhand, Mohammad Hadi Khoshtaghaza, Barat Mojaradi, Masoud Rezaei, Mohammad Goodarzi, Wouter Saeys ...... 232 Rapid Identification of Rice Varieties by Grain Shape and Yield-related Features Combined with Multi-Class SVM

Chenglong Huang, Lingbo Liu, Wanneng Yang, Mengke Wang, Qian Liu ...... 233 The Design and Application of Web-based Rice Phonotyping Database System Desheng Leng, Chenglong Huang, Wanneng Yang, Ke Wang, Qian Liu ...... 234 Application of E-nose and E-tongue to Trace Quality Indices of Cherry Tomatoes under Different Storage Conditions Xuezhen Hong, Jun Wang ...... 235 Vis/NIRS-Based PLS-DA and PCA Models Can Be Used to Segregate Citrus Fruit with Different Susceptibility to Postharvest Rind Disorders Lembe S Magwaza, Umezuruike L Opara, Sandra Landahl, Paul J.R Cronje, Hélène H Nieuwoudt, Abdul Mounem Mouazen, Leon A Terry ...... 236 Application of Statistic Methods in Evaluation of Confectionery Pavla Bartošková, Svatopluk Henke, Jitka Merrelová, Andriy Synytsya, Jana Čopíková ...... 237 Application of Near-infrared Hyperspectral Imaging for Detection of External Insect Infestations on Jujube Fruit Jianguo He, Guishan Liu, Songlei Wang, Yang Luo, Wei Wang, Longguo Wu, Zhenhua Si, Xiaoguang He ...... 238 Use of Sensor Technologies for Monitoring Water Status of Grape Vines Chang Zhang, Yongni Shao, Qin Zhang, Hui Fang, Wenwen Kong, Fei Liu, Yong He ...... 239 Non-destructive prediction of degreening rate of broccoli buds using hyperspectral camera system Yoshio Makino, Yumi Kosaka, Ayumi Hosaka, Seiichi Oshita ...... 240 Detection of the Frozen-thawed Pork using LF-NMR and Colorimetry Zhilie Pang, Xuxiao Pang, Chunbao Li ...... 241

Chapter 8: Packaging & Storage Technology

Kinetic Release Behavior of Lauric Acid in Antimicrobial Starch Based Film for Food Packaging S.N.H. Mamat, E. Salleh, M.H. Salehudin ...... 245 Recent Advances in Postharvest Technology and Minimal Processing of Pomegranates Umezuruike Linus Opara…………………………………………………………………………………………...246

lii Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Edible Alginate Coating on Physicochemical and Microbiological Properties of Hot Smoked Rainbow Trout Nuray ERKAN, Murat YEŞİLTAŞ ...... 247 Comparison of Antioxidant Properties of Pomegranate Peel Extract by Different Methods Ranjan Mutreja, Pradyuman Kumar ...... 248 Effects of Edible Coating and Storage Temperature on Physico-chemical and Sensory Quality of Minimally Processed Durian (Durio zibethinus Rumph. ex Murray) Princess Tiffany G. Dantes, Arnold R. Elepano, Engelbert K. Peralta, Linda B. Mabesa ...... 249 Evaluation on Antibacterial Effects and Qualities of ‘Red Sun’ Kiwifruit Using Ozone: a Safe Preservation Technique Dongjie Liu, Wen Qin, Jingliu He ...... 250 Application of Response Surface Methodology to Optimize the Composite of Biological Preservation of Penaeus Vannamei Ling Wang, Feng Tian, Ruoying Tang ...... 251 The Optimization of Volumetric Displacement can Uniformize the Temperature Distribution of Heated Ham during a Vacuum Cooling Process Xiao-yan Song, Bao-lin Liu ...... 252 Impact of storage temperature and relative humidity on transpiration properties of pomegranate whole fruit (cv. ‘Wonderful’) Oluwafemi J. Caleb, Olaniyi A. Fawole, Mulugeta A. Delele, Umezuruike Linus Opara ...... 253 Effect of Room Temperature Storage on the Chemical Characteristics of Date Palm (cv. Stamaran) I. Hazbavi, M.H. Khoshtaghaza, A. Mostan, A. Banakar ...... 254 Isolation and Identification on two Strains of Post-harvest Disease Pathogen from ‘Red Sun’ Kiwifruit Jingliu He, Wen Qin, Ji Liu, Dongjie Liu ...... 255 Stabilization of Corn Oil by Phenolic Camellia Oil Cake Extract during Storage Song Fei, Chen Weijun, Cao Yaoqiang, Xia Qiuyu, Wang Hui, Zhao Songlin ...... 256 Changes in Hardness, Microstructure Properties of Fat Crystal Networks during Storage Xia Zhang, Lin Li, He Xie, Zhili Liang, Jianyu Su, Guoqin Liu, Bing Li ...... 257 Effect of Inactivated Cell Preparation of Lactobacillus Salivarius H on Equine Metmyoglobin Redox Stability in Vitro Wen-feng Hu, Nan-nan Ke, Zhen Luo ...... 258 Effect of Polyamines on Storability and Quality of Pomegranate Fruit (Punica Granatum l.) cv. Bhagawa D.P. Waskar, P.S. Shelke, V.S. Khandare ...... 259 Study on Respiratory Rate Model of Bean Sprouts Hu Yunfeng, Liu Guohua, Yao,Yao ...... 260 Effectiveness of Different Concentration and Time Application of 4-hexylresorcinol in Inhibiting Melanosis in Raw and Cooked Shrimp Arif Selçuk , Özkan Özden ...... 261 Investigation the Effects of Nano Composite Chitosan-clay and Wax-fungicide on the Moisture Content and Color Degradation of Orange

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A.Torabi, J.Hashemi, R.Tabatabaekolor ...... 262 Firmness Loss Models to Predict the Potential Storage-life of ‘Hayward’ Kiwifruit Produced in New Zealand along Supply Chains to India Bellavi Jayashiva S. P., Mutukumira A. N., Win A...... 263 Identification of Volatiles as Biomarkers towards the Development of Biosensor for Modified Atmosphere Packaged Pomegranate Arils Oluwafemi J. Caleb, Umezuruike Linus Opara ...... 264 Extending Cassava (Manihot esculanta Crantz) Shelf Life by Under-ground Storage with Various Kind of Embankment Material Hanim Z. Amanah, Arista Andiani, Sri Rahayoe ...... 265 Dehydration of Green Chilli (Capsicum Annum L.) D.P. Waskar, V.S. Khandare, T.D. Kadam ...... 266 The Effect of Packaging with Tio2 Nano-particles on the PH of Cucumber Hamed, Afshari ...... 267 The Study of Non-enzymatic Browning of Peach Juice during Storage Jinfeng Bi, Xuan Liu, Weihong Ruan, Qinqin Chen, Xinye Wu, Yi Jiao ...... 268 The external moisture transfer model of Holland cucumber for predicting water loss of fruits and vegetables Ting-yu Zhang, Le-ren Tao, Mei-yan Cai, Qing-gang Zhang ...... 269 Diffusion Mechanism of Aroma Compound (2-acetyl-1-pyrroline) in Rice during Storage Mary Ann U. Baradi, Arnold R. Elepaño, MJC Regalado...... 270 Effect of Different Packaging Materials Coated with Aloe vera Extract on the Microbial Quality of African Breadfruit Flour (Treculia africana) during Storage Adetunji C. O., Arowora K.A., Ogundele B.A., Ogunkunle ATJ ...... 271 Effect of Different Modified Atmosphere Packaging on Storage Quality of Walnut Kernels Rong Yang, Xiaojie Qin, Wentao Zhang, XiaoxiaWang, Zikang Cai, Linyuan Si, Hongmei Xiao ...... 272

Chapter 9: Cold Chain Technologies & Supply Chain & Postharvest Management

Prospective: Innovating Efficient Cold Chain Technologies for Energy Regeneration and Re-use in Food Process Industries T.S. Workneh ...... 275 Influence of Season, Distance of Transportation and Time of Muscle Excision (3 h and 24 h p.m.) on Chemical Composition and Quality Traits of PSE and DFD Chicken Breast Muscles Tomasz Lesiow, Maciej Oziemblowski, Malgorzata Korzeniowska, Lukasz Bobak, Tadeusz Szmanko ...... 276 Effects of Phosphorus and Iron Fertilization Rate on the Mechanical Damage to Wheat Seeds Feizollah Shahbazi, Reza Sharafi, Sara Jahangiri Moomevandi, Mashahallah Daneshvar ...... 277 Effect of NPK Fertilization on the Mechanical Damage to Chickpea Seeds Feizollah Shahbazi, Sahar Falah, Hamid Reza Eisvand ...... 278 Vibration Damage to Kiwifruits during Road Transportation R. Tabatabaekoloor, S.J. Hashemi, Gh. Taghizade ...... 279 Process and Storage Quality of Quick Freezing Blueberries in LN2-spraying Fluidized Freezer

liv Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Qinggang Zhang, Leren Tao, Zhigao Zheng, Meiyan Cai1, Tingyu Zhang ...... 280 Lipid Distribution and Fatty Acid Composition in Fattened Bluefin Tuna (Thunnus thynnus) Abdullah ÖKSÜZ ...... 281 Structural Features and Models of Oval Starch Granules on Level 4 Dan-Dan Deng, Xin-Xin Lei, Ben-Shan Zhang, Yong-Qing Zhao ...... 282 Field Study of Rice Post-harvest Losses in Rice Processing in Southeastern Nigeria: A Case Study of Abakaliki Rice Mill Comples Chukwuemeka J. Ohagwu, Clement O. Akubuo ...... 283 Effect of Modified Atmosphere Packaging (MAP) on Quality of Sea Buckthorn during Post-harvest Storage Jingyan Li, Wei Song, M. Margaret Barth, Hong Zhuang, Wenlong Zhang, Lanwei Zhang, Li Wang, Weihong Lu, Zhenyu Wang, Xue Han, Qi Li ...... 284 Effects of Indirect Cold Plasma Treatment on Enzyme Activity and Quality Parameters of Fresh Cut and Freeze Dried Apple Tissue Sara Bußler, Uta Schnabel, Jörg Ehlbeck and Oliver Schlüter ...... 285 Plasma Diagnostics: Effects of Direct and Indirect Cold Atmospheric Plasma Treatment on Model Food Systems Sara Bußler, Uta Schnabel, Jörg Ehlbeck, Oliver Schlüter ...... 286 Effects of Low Temperature Freezing and Thawing on the Properties of Corn Starch Granule Shifeng Yu, Yongchun Zhang, Xi-qun Zheng ...... 287 Some Physical Properties of Sour-sop (Annona muricata L.) Seeds Relevant to Design of Storage Structures and Processing Machines Akande F. B., Oniya O. O. , Oloyede C. T...... 288 Detection of Aphid Infestation in Eggplant Leaves Using Hyperspectral Imaging (HSI) Technology Yanru Zhao, Keqiang Yu, Xiaoli Li, Yong He ...... 289 An Overview of Postharvest Technology and Management of Longan Fruits in the World with Specific Reference to China Hetong Lin, Yihui Chen, Yifen Lin, Mengyin Chen, Shen Zhang ...... 290 Effects of 1-methylcyclopropene (1-MCP) Treatment on Softening and Cell Wall Metabolism of Harvested ‘Younai’ Fruits Yifen Lin, Hetong Lin, Hui Li, Fang Yuan, Yihui Chen ...... 291 Effects of AnsiP-S (1-MCP) Treatment on Physiology and Fresh-keeping of Harvested India Jujube Fruits Lian Chen, Hetong Lin, Zhongquan Lin, Yifen Lin, Yihui Chen ...... 292 Effects of Different 1-Methylcyclopropene (1-MCP) Concentrations Treatment on Harvested Furong Plums Fruit Lisha Lin, Hetong Lin, Yifen Lin, Shen Zhang, Yihui Chen ...... 293 The Application of Allyl Isothiocyanate and Vacuum in the Preservation of Pork at 0 oC Mei-Yan Cai, Le-Ren Tao, Ting-Yu Zhang ...... 294 Prospective: innovating efficient cold chain technologies for energy regeneration in perishable commodity industry T.S. Workneh, N. Sobratee, A. Kassim...... 295

lv Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Mycorrhization on Yield and Postharvest Internal Quality of Fruits in Tomato (Solanum Lycopersicum L.) Alarcón-Zayas A., Barreiro-Elorza P., Boicet-Fabré T...... 296 Study on Respiration Rate in Real Time for Monitoring the Freshness of Post-harvest Green Mango Li Shen, Jing Jin, Jincheng Zhou, Yi Xu ...... 297

Chapter 10: Novel Agro-processing

Selecting Structures of Key Milk Components for Improved Product Functionality Amy Logan, Audrey Pin, Li Day, Roderick Williams, Martin Auldist, Mary Ann Augustin ...... 301 Conceptual Development of a Masticating-Squeezing Device for Cashew Juice Extraction Isaac Funso Oyelek, Adesoji Matthew Olaniyan, Oladimeji Salaudeen Kamaldeen ...... 302 Influences of Nano-bubbles on Water Mobility of Barley Seeds as Studied by Nuclear Magnetic Resonance Spectroscopy Shu Liu, Seiichi, Oshita, Yurina Otsuka, Yoshio Makino ...... 303 Production and Characterization of Hydrolyzed Collagen Derived from Enzymatic Hydrolysis of Type-B Gelatine Norhazwani Mohd Suhimi, Abdul Wahab Mohammad, Jamaliah Md Jahim ...... 304 Isolation, Chemical Characterization and in Vitro Antioxidant Activities of Polysaccharides from Aconitum coreanum Bin Li, Xian-Jun Meng, Li-Wei Sun,Jia-Chen Zhang ...... 305 Research on Extraction and Stability of Purple Eggplant-peel Anthocyanins Fei Guo, Ji Liu, Peng Huang, Dong-jie Liu, Ya-bo Xiong, Wen Qin ...... 306 Effect of Homogenisation of Milk on Physico-chemical Properties of Kunda Mahalingaiah L., Venkateshaiah B.V., Jayaraj Rao K. , Kulkarni S...... 307 Research Progress on Modification of Soy Protein Guang-Sheng Yang, Fu-Sheng Chen, Jun-Hu Cheng ...... 308 Determination of Polyphenol, Antioxidant Activity and Vitamin C from Residues of Mango, Papaya, Pineapple and Kiwi Hong Liu, Chang-ri Han, Xiang-hua Chen, Ya-ling Liu ...... 309 Physical and Chemical Properties Comparison of Fungal and Crustaceous Chitosan Wioletta Żukiewicz-Sobczak, Paweł Sobczak, Józef Grochowicz, Kazimierz Zawiślak, Janusz Kalbarczyk, Krzysztof Tomasiewicz ...... 310 Utilization of Gluten-Free Composite Flour in Cracker Biscuits: Physico-Chemical and Sensory Properties Jakia Sultana Jothi, Shaharior Hashem, M. Shams-Ud-Din ...... 311 Effects of Konjac-Glucomannan on the Gelatinization and Complexation of Starch Influence of the Retention of Flavour Compounds in Gels Patricia Le Bail, Céline Lafarge, Nathalie Cayot ...... 312 Preparation of the Chitosan-copper and Controllable Degradation by Cellulase Wu Hong-wei, Xie Wan-cui, Yang Xi-hong, Liang Hui-xin, Wang Lin ...... 313 Production of Concentrated Coconut Proteins from Skimmed Coconut Milk using Ultrafiltration Membrane

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Ching Yin Ng, Abdul Wahab Mohammad, Law Yong Ng, Norhazwani Mohd Suhimi ...... 314 Recovery of Value-Added Products from By-product of Coconut Industry using Membrane Processes Ching Yin Ng, Abdul Wahab Mohammad, Law Yong Ng...... 315 Influence of Pasteurization Temperature on Flesh Firmness of Table Olives Cv. Nocellara Del Belice Pietro Catania, Mariangela Vallone, Maria Alleri, Alessandra Martorana, Giancarlo Moschetti ...... 316 Valorization of Black Carrots: Value Added Ingredient for Functionalized Beverages V. S. Khandare, Charanjit Kaur ...... 317 Exploring Potentials of Banana in Custard, Tortilla Chips and Tapioca Processing Buliyaminu A. Alimi ...... 318 Blending of Pomegranate (Punica Granatum l) Juice With black Carrot: Enhanced Antioxidant Activity Kale M.M, Khandare V.S., G.M. Waghmare ...... 319 Beta-glucan extraction from Qingke by accelerated solvent extraction technology combined with response surface methodology Bin Du, Baojun Xu ...... 320 A non-destructive Method for Estimating the Total Green Leaf Area of Individual Rice Plants Using Multi-angle Color Images Ni jiang1, Wanneng Yang, Lingfeng Duan, Guoxing Chen, Wei Fang, Lizhong Xiong , Qian Liu ...... 321 Synergistic Effect of Ca2+ and Protein Aggregation in Milk on the Heat Resistance of Probiotic Lactobacillus Rhamnosus Gg (Atcc53101) Song Huang, Yi Yang, Qing Qin, Xiao Dong Chen ...... 322

Chapter 11: Nutrition, Health & Others

Inspection of Watermelon Firmness by Laser Doppler Vibrometry A .Ekielski, A.M. Klepacka, T. Meng ...... 325 Processed Peanut Products and Consumer Profiles: the Case of Ghana Urban Households Ting Meng, Anna M. Klepacka, Wojciech J. Florkowski, Adam Ekielski, Daniel Sarpong, Anna V.A. Resurreccion, Manjeet Chinnan ...... 326 Mechanical and Chemical Properties of Selected Mullusc (oyster) Shells in Nigeria Etim U. U. Ituen ...... 327 Effects of Pulsed Electric Field on Selected Properties of L-tryptophan Qian Yu, Xin-An Zeng, Qi-Jun Wang, Da-Wen Sun ...... 328 Energy Efficiency of a Confectionary Plant – Case Study Janusz Wojdalski, Józef Grochowicz, Bogdan Dróżdż, Katarzyna Bartoszewska, Paulina Zdanowska, Adam Kupczyk, Adam Ekielski, Aleksandra Hasny, Grażyna Wójcik, Iwona Florczak ...... 329 Rheological Properties of Binary Hydrocolloid Solution (Xanthan / Inulin) in Different pH and Concentration Mandana Alipour, Mohammad Hojjatoleslamy, Mohammad Ali Shariaty ...... 330 Moisture Dependent Physical and Mechanical Properties of Pomegranate Kernels Lan Chen, Ya Q. Cheng, Olaniyi A. Fawole, Umezuruike Linus Opara ...... 331 Determination of Polyphenols Components from Areca-nut Husk by High Performance Capillary Electrophoresis and Evaluation of Its Bioavailability in vitro and in vivo

lvii Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Minmin Tang, Weijun Chen, Jing Qi, Songlin Zhao, Yajun Zheng ...... 332 Piper betel and Phylanthus niruri Extract as Natural Antimicrobial Solution Eraricar Salleh, Qadly Ameen Pahlawi, Mohd Harfiz Salehudin, Siti Nur Hana Bte Mamat ...... 333 Heterologous Expression, Purification and Functional Study of Low-molecular-weight Glutenin Subunit Xing Shen, Mei-Rong Chen, Lin Li, Song-Qing Hu ...... 334 Development of Value Added Product from Banana Pseudo Stem A.Reni ...... 335 Analysis of the Impact of Copper and Lactic Acid on Weight Gain in Turkeys Izabela KUNA-BRONIOWSKA, Bogusław MAKARSKI ...... 336 Acetosolv and Milox Delignification of Agave Atrovirens Influence of Process Variables Hilda M. Hernández, Leonor Guadarrama, José J. Chanona, Reynold R. Farrera, Alberto de Vega, Pablo Ligero, Jorge A. Mendoza ...... 337 Polyvinyl Alcohol Films Reinforced with Cellulose Nanoparticles Functionalized with an Antimicrobial and a pH Indicator Claudia E Ponce, Jorge Chanona, Vicente Garibay, Eduardo Palacios, Eduardo Terres, Ronald Sabo ...... 338 Biosorption Study of Lead and Cupper in Agave Epidermis Waste M.T. Hernández-Botello, J.J. Chanona-Pérez, M. Trejo-Valdez, J.L. Barriada Pereira, M.E. Sastre de Vicente, J.A. Mendoza Pérez, E. Terrés-Rojas...... 339 Identification of Polysaccharides from Tricholoma Matsutake and Their Antiproliferative Activities Lijun You, Mengying Feng, Qing Gao, Xiong Fu, Mouming Zhao ...... 340 Change Rule of Immune Function and Serum Biochemical Parameters in Mice Induced by T-2 Toxin in Litopenaeus vannamei Chaojin Wu, Yaling Wang, Lijun Sun, Defeng Xu, Huanming Liu, Qi Shi, Jianmeng Liao, Yang Liu ...... 341 Virgin Coconut Oil Protects Retinal Ganglion Cells from Apoptosis Induced by Serum Deprivation Ahmad H. Ibrahim, Aman S. Abdul Majid, Sawsan S. Abdulhameed, Omar Al-Habib , Amin MS Abdul Majid ... 342 Effect of Cross-linking Treatment on the Characteristics of Bio-scaffold Based on Mixed Polysaccharides Pei-Jung Tsai, Lih-Shiuh Lai ...... 343 Effect of Operating Parameters on the Fractionation of Tilapia by-product Protein Hydrolysate using Ultrafiltration Membrane J. Roslan, S. M. Mustapa Kamal, K. F. Md. Yunos and N. Abdullah ...... 344 Synthesis and Characteristic of Novel Hapten and Antigen for developing a 5-hydroxymethyl-2-furfural Immunoassay Xin-Lan Wu, Shu-Juan Yu, Yong-Guang Guan ...... 345 In Site Determination of Metastable Zone Width of L-arabinose by Online Temperature Measurement Technology Biao Hu, Pingjun Zhang, Shujuan Yu ...... 346 Continuous Chromatography with Variable Column Configuration Svatopluk Henke, Andrea Hinková, Vladimír Pour, Lukáš Vejs, Nazih Hassan, Zdeněk Bubník, Pavel Kadlec .... 347 Inverse Finite Element Analysis in Identifying Coefficients of Heat and Water Transport in Biomaterials Jerzy Weres, Wiesław Olek, Sebastian Kujawa, Michał Siatkowski ...... 348

lviii Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Blood Group Diet Has Strong Correlation with Taste Buds Which Specify Balanced Diet and Nutrition of ABO Groups Sarfraz Hussain ...... 349 Novel Qualitative and Quantitative Imaging Approaches for Evaluating Microstructure of Thermally Treated New Zealand King Salmon Danae Larsen, Murat Balaban, Siew Young Quek ...... 350 High Pressure Treatment Enhanced the Shelf life of Vacuum Packed Fresh Cut Avocado Slices Siew Young Quek, Yu Peng, Mohamed Farid ...... 351 The Development of Astaxanthin Functional Ingredient by Spray Drying Microencapsulation Qian Shen, Siew Young Quek ...... 352 Novel Bio-based Materials for Food Packaging and the Registration System in Japan Toshinori Kimura ...... 353 Preparation of Α-linolenic Acid by Urea Inclusion Based on Molecular Distillation Method Huali Jin, Yongsheng Ma, Junhu Cheng ...... 354 Effect of Superfine Grinding on Microstructure and Physical Properties of Auricularia Auricular Chunyu Yang, Wenshui Xia, Hailing Liu, Qixing Jiang, Chunli Yang, Zhigang Jing, Mei He ...... 355 Maillard Reaction Products in Glucose-Cysteine Model, Reacted at Strong Acid Initial pHs Followed by Fractionation, could Serve as Potent Anti-browning Agents De-Bao Yuan, Ya Zhou, Yi-Xing Li, Lin Tan, Xin-An Zeng, Fen-Fang Li, Jiao Chen, Zhi-Qiang Jin, Hai-De Zhang, Zhen-Gang Zhao, Xiao-Yan Zheng ...... 356 Absorption Mechanism of Four Nigeria Cowpea Varieties Ayoola Olalusi, Olushola Bolaji ...... 357 Some Processing Factors Affecting the Oil Yield of Sunflower Oil Seed Akindele Folarin Alonge Adesoji Matthew Olaniyan ...... 358 Rheological Properties of Non-Filtered Litchi Pulp Lina Cheng, Daobang Tang, Gengsheng Xiao, Yujuan Xu, Yulong Chen, Yuanshan Yu, Xian Lin ...... 359 Effects of ionic strength, plasticizer, and surfactant on wettability of chitosan coating solutions on banana fruit Sri Rahayoe, Wiratni Budhijanto, Siti Syamsiah...... 360 Autonomous Computer Vision System for Outdoors Quality Inspection and Sorting of Fruit after Harvesting S. Cubero, S. Alegre, N.Aleixos, D. Lorente, J. Blasco ...... 361 Mechanical and structural behaviors of different meat muscles during shear force tests Lucas Arantes Pereiraa; Flávia Carolina Vargas; Paulo José do Amaral Sobral...... 362 Optimization of Technical Parameters of Microwave-Vacuum Drying of Scallion and Quality Analysis Hongliang Zeng, Shuting Li, Yi Zhang, Baodong Zheng ...... 363 The Effect of the Internal Structure of Extrudate on the Granulometric Composition of the American Crumb Bread Produced Adam Ekielski, Ting Meng, Anna M. Klepacka ...... 364 Effects of accessions on fresh pumpkin fruit Quality T.S. Workneh, Z. Teferi, K Woldetsdik ...... 365

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Effect of pre-treatment and modified atmosphere packaging on volatile and microbial development of minimally-processed pomegranate arils and aril-sacs (cv. ‘Bhagwa’) Oluwafemi J. Caleb, Wilhelmina V. Aindongo, Pramod V. Mahajan, Marena Manley, Lucky Mokwena, Umezuruike Linus Opara ...... 366 Effects of sugar types and baking conditions on formation of acrylamide in roller moulding biscuit Farinaz Aarabi, Javad Keramat, Mehdi Seyedain ...... 367 Effect of Polysaccharides on the Stability of Ice Cream Model Systems Jinju Cheng, Ying Ma ...... 368 The preparation and evaluation of CNPPs-soybean polypeptide complex N Zhang, Y G Shi, W X Huang, Q Q Guo, Y Y Wang ...... 369 Effects of Hsian-Tsao Gum on heat-induced gel prepared with pork salt-soluble meat proteins in model system Junguang Li, Aimin Jiang, Weiwei Cheng, Beibei Yin ...... 370 Effect of Processing Conditions on Quality of Juice Extracted from Hug Plum (Spondias Mombin) Fruit Olaoye I O, Owolarafe O K ...... 371 Determinants of polish consumer behavior on the beef market in intercultural context D.Sc Krystyna Gutkowska, Iwona Michałowicz, Sylwia Żakowska- Biemans, Marta-Sajdakowska ...... 372 Application of Steamzyme Super in Quality Improvement of Steamed Bread Bai Chen, Wei Xiao-yi, Xu Qi-long, Hu Meng-jiaozi, Lu Hong ...... 373 Structural characterization of pectic polysaccharides extracted from the peel of two different papaya (Carica papaya) cultivars Benoit Bargui Koubala, Germain Kansci, Stefanie Christiaens, Ann M. Van Loey, Marc E. Hendrickx ...... 374 Effect of Different Modified Atmosphere Packaging on postharvest Quality of Walnut Kernels Rong Yang, Xiaojie Qin, Xiaoxia Wang, Hongmei Xiao ...... 375

lx Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Keynote Speakers

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Food Safety Engineering and Microbial Stress Response

M. Ashenafi

Fellow of the World Academy of Sciences (TWAS) Food Microbiology at Addis Ababa University

Abstract: Microbiological food safety issues are gaining priority in the food production and supply chain. The food industry, the catering industry, the public and regulatory agencies have been focusing on guaranteeing food safety for local consumers and international trade. Producers, processors, suppliers, regulatory agencies and consumers themselves are responsible for food safety. Although processors are primarily interested in developing methods that cause minimum effects on product quality and acceptability, the involvement of food engineers in devising processing methods to completely eliminate pathogens and/or spoilers or reduce them to an acceptable level in foods has resulted in a remarkable improvement in food safety. However, the frequency of discovering food-borne pathogens has been very high. They cause infections at relatively low doses and are found in natural unprocessed foods. When they encounter lethal conditions during food processing, they sense and respond rapidly to the stresses. These responses help microorganisms to adapt to, grow or survive the stressful environment.

Keywords: Food safety; Product quality; Microorganism

3 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Current Status of Applications of Bio-imaging in the Agri-Food

Industry

R. Vadivambal1 , Digvir S. Jayas2

1Postdoctoral Fellow and 2Vice-President (Research and International) and Distinguished Professor Biosystems Engineering University of Manitoba Winnipeg, MB, Canada

Abstract: Biological imaging is a computer vision technology which uses an artificial vision rather than a human vision to acquire images of a biological materials using variety of imaging equipments and process the images to improve or maintain the quality of the product or process. The need for biological imaging became significant as awareness among consumers increased and as global food safety standards became stringent. Biological imaging is quick, objective, and produces consistent results compared to conventional techniques which are tedious, slow, labour oriented and subjective. Biological image processing consists of a series of steps: image acquisition, image pre-processing, enhancement, segmentation, representation and description, and recognition. There are wide variety of imaging techniques that could be used for applications in agri-food industry such as imaging in the visible spectrum, X-ray, X-ray CT, hyperspectral imaging, MRI, thermal imaging and optical coherence tomography. In food industry, imaging applications are primarily used in internal quality evaluation of fresh fruits and vegetables, detection of insect and fungal infestation in grain, vegetables, fruits and nuts, temperature mapping of various food products, monitoring fat content and microstructure of meat products and quality control of confectioneries, bakery products, cereals and other food materials. In packaged food, imaging is useful for detection of foreign bodies such as wood, nail, glass, metal, proper sealing and packaging, cap closure and proper labelling of food products. In agriculture industry, imaging applications are widely used for monitoring soil conditions, irrigation requirements, canopy temperature and plant stress, moisture distribution, plant growth, fruit detection, automatic harvesting, study of internal plant tissue and structure and many other applications. Conventional quality monitoring techniques are replaced by imaging techniques in many commercial on-line quality monitoring processes and many applications are in the research phase with a great potential for the future. There are advantages and limitations for every imaging technique and the future of bio-imaging in the agri-food industry looks very promising. The presentation will provide an overview of applications of bio-imaging in the agri-food industry.

Keywords: Bio-imaging; Agriculture; Food quality; X-ray; X-ray CT; MRI; Hyperspectral; Thermal imaging

4 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Food Processing and Microstructure

José Miguel Aguilera

Department of Chemical and Bioprocess Engineering Pontificia Universidad Católica de Chile Santiago, Chile

Abstract: Nature converts molecules into edible structures, most of which are then transformed into products in factories and dishes in the kitchen, perceived with our senses and come into our bodies where they are converted back into useful molecules that we call nutrients. This presentation will revise the importance of food microstructure in the quality of raw materials, during postharvest, storage and distribution, as well as in developing palatable and healthy products.

Keywords: Food processing; Importance; Food microstructure;

5 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Innovations towards Meeting Challenges of Food Security and Safety

Vijaya Raghavan

James McGill Bioresource Engineering, McGill University Ste. Anne de Bellevue, QC, Canada

Abstract: Food security and safety are issues that demand great attention as the world‟s population surpasses 7 billion people with projections of reaching 9 billion by 2030. This will increase demands on the present food production system, which is already being stressed by climate change and changes in weather patterns leading to floods, droughts, and intense meteorological events; and by the diversion of food crops towards energy production. The increasing population will also add further stress on the environment as more land is pressed into agricultural production. Loss of forests and other habitats will lead to land degradation, and will further contribute to climate change. At this juncture, one has the option of making better use of land presently dedicated for agriculture by improving current farming practices, judicious use of soil conservation methods, using more productive cultivars, and by changing our diet. And on the other side of the equation, one-third of the food produced or harvested is lost before it can be consumed. Preventing loss of food that has already been produced would help to alleviate the stresses on food production and the environment, especially in the developing world, where capturing the nutritional content of this food by simple food processing methods before it is discarded can make a big difference in ensuring food security.The post production aspect of the food system involves both post harvest technologies and food processing which are essential to minimize food losses and improve quality of food for nutritional integrity. With this in mind I will discuss pre-cooling and storage methods and electro-technologies (microwave, RF, PEF and high-electric fields) with a focus on how their use can help manage issues of food security and food safety.

Keywords: Food security; Safety; Quality

6 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Unraveling Food Digestion -- Challenges and Opportunities for Food

Engineers

R. Paul Singh

Distinguished Professor of Food Engineering Department of Biological and Agricultural Engineering University of California, Davis, CA 95616

Abstract: The quest to manufacture foods for healthy benefits is an underpinning goal of the modern food industry. Food processing has evolved to carry out steps for the controlled destruction of natural food structures. These steps facilitate separation of valuable components from the original food matrix in which they are embedded. The separated ingredients are then converted into recognizable processed foods with desirable textural and sensorial properties by application of one or more processing steps. Recent evidence indicates that how the food structure breaks down during gastric digestion significantly affects the rate of uptake of nutrients in the gastrointestinal tract. Therefore the knowledge and any capability to predict how a food may disintegrate in the stomach are important for developing new food products with novel health benefits. Understanding the post-ingestion food behavior and the knowledge of the availability of nutrients and their uptake kinetics can guide food processors to select appropriate ingredients and processing conditions at the time of manufacture. Studies in medicine, pharmacy and nutrition have demonstrated that disintegration of food in the stomach is a complex process involving numerous variables, including stomach contraction forces, hydrodynamic flow, physical properties of foods such as texture and structure, particle size, meal volume, calories, composition, and rheology. Our current research is focused on unraveling some of the processes occurring during gastric digestion using in vivo, in vitro and in silico approaches.

Keywords: Food digestion; Post-ingestion; Availability of nutrients

7 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

From Liquid to Powder - Scaling up from One Droplet

Xiao Dong Chen

School of Chemical and Environmental Engineering Soochow University, Suzhou Industrial Park, Jiangsu Province, China

Abstract: Food powder engineering is a significant subject in food industry. In this talk, a scale-up strategy is described and the example of spray drying is illustrated. The largest food powder production from liquid is via spray drying followed by fluidized bed drying and cooling. In spray drying, billions of droplets are exposed in hot gas and turned into particles in a fraction of a second. Despite the speed of the solid formation process, many things can happen. Surface composition changes are evident which can affect the subsequent applications of the powders produced. The heating and drying history of the particles in dryer determines the quality of the resulting products. Where heat sensitive materials are involved, such as proteins, enzymes or bacteria, the history of the process is even more important. For product development, powder manufacturers normally conduct lab scale or pilot scale experiments to generate combinations of good conditions for producing the desired functionality. However, these 'good conditions' may not be transferrable to substantially larger scales. Fundamentally, the understanding of how one droplet is dried is of crucial importance. Then, the understanding of how one stream of discrete droplets in a better defined spray dryer is also important as it can be used to validate the mathematical models of spray drying. Finally, one can 'scale the model up' to large scales using three-dimensional and transient computational fluid dynamics (CFD) to project what may happen in these large scales. The philosophy and the techniques developed around this philosophy are described. Similar philosophy can be applied to other process-product interactive processes.

Keywords: Food powder engineering; Liquid; Droplet

8 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Chapter 1: Advanced Food Processing Technologies

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Analysis of Radio-frequency Heating during Thawing of Tuna

Yvan Llavea*, Toru Nishida, Mika Fukuoka, Noboru Sakai

Tokyo University of Marine Science and Technology, Department of Food Science and Technology, Konan, Minato-ku, Tokyo, Japan

E-mail: [email protected]

Abstract: Important applications for dielectric heating are thawing and tempering. However, very few data has been published on dielectric properties (DPs) of foods at temperatures relevant to tempering or thawing in the radio-frequency (RF) band. In this study, characterization of RF thawing and tempering of tuna (Thunnus maccoyii) influenced by DPs were investigated both experimentally and mathematically. DPs at 13.56, and 27.12 MHz of tuna lean muscle were evaluated over a range of temperatures from -20 to +10℃ using a LCR analyzer and a dielectric text fixture by the parallel plate measurement method. In the region of thawing (-3 to +1℃), dielectric constant (ε‟) values were significantly higher in this region than at other measured temperatures. Frequencies at RF bands had an important effect on the measured DPs of the lean muscle, with a general tendency towards higher values at lower RF bands. Samples were thawed from -40 to -3℃ using a 13.56 MHz parallel plate RF system. Center and circumference temperatures were measured using optical fiber sensors. Effects of electrode size on the RF thawing performance were also evaluated and temperature distribution of the sample was captured by an infrared (IR) thermographic camera. A computer simulation model was developed using the software THERMO for the heat transfer analysis, WAVEjω for the electromagnetic field analysis, and FEMAP in order to create a finite element model, taking into account the temperature dependence of the physical properties. The 3D computer model was an effective tool in characterizing and explaining the heating patterns during thawing and tempering of tuna based on DPs. These DPs data and model approach are of potential value in the design of RF thawing and tempering systems.

Keywords: Radio-frequency heating, Thawing, Tempering, tuna, Dielectric properties, Computer simulation

11 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Development of Computer Model for Microwave Sterilization Process

Frank Liu, Donglei Luan, Zhongwei Tang, Juming Tanga*, Stewart Bohnet

Biological Systems Engineering, Washington State University, Pullman, WA, USA

E-mail: [email protected]

Abstract: Microwave (MW) heating in food sterilization or pasteurization thermal processing can provide more rapid and uniform heating in prepackaged foods compared with conventional used steam processes. The MW Research Team at Washington State University (WSU) has developed a 40-kW, 915-MHz, single-mode, semi-continuous MW assisted thermal sterilization system. Based on this system, MW sterilization processes for packaged mashed potatoes (homogeneous food) and salmon fillets/Alfredo sauce (heterogeneous food) have been developed and accepted by the US Food and Drug Administration (FDA). The FDA acceptances allow for commercialization of the novel technology to produce shelf-stable and high-quality packaged food products. Computer simulation is an effective tool to predict MW heating behaviors. A comprehensive model for moving packaged foods in the MW system was developed at WSU. The model consists of a module to simulate electromagnetic problems using a conformal finite-difference time-domain (FDTD) method based on a commercial electromagnetic solver QuickWave (QW) software program. It also uses the Basic Heating Module (BHM) of QW for heat transfer simulation. Heat transfer was coupled with electromagnetic wave propagation to simulate the MW heating process. The simulation model was validated experimentally using a chemical-marker method. The validated model was used to evaluate influence of various parameters on heating uniformity in food packages. These parameters include cavity size, geometry and special configurations that could adjust electric field distribution within the MW heating cavities. Simulation results suggest that unique heating patterns can be designed for each food product through adjusting these parameters. Thus information should be useful for further improvements in the design and optimization of MW heating systems and processes. This study demonstrated a general procedure for developing computer simulation models and a feasible approach for designing heating patterns.

Keywords: Microwave heating; Single mode cavity; Heating pattern; Computer simulation; Finite-difference time-domain (FDTD)

12 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Modified Cell Wall’s Polysaccharides as Food Texture Stabilizers

Justyna Cybulskaa*, Joanna Mierczyńska, Beata Kruk, Artur Zdunek

Institute of Agrophysics, Polish Academy of Sciences, ul., Doświadczalna 4, 20-290 Lublin, Poland

E-mail: [email protected]

Abstract: Cell wall‟s polysaccharides such as cellulose, hemicellulose, pectin, can be used as the food texture stabilizers alternatively to modified starch. Starches are digesting and assimilate very easily what is undesirable in the case of civilization-related diseases like obesity or diabetes. On the contrary, health consequences of including dietary fiber to daily diet are very beneficial. The aim of the study was chemical and physical modification of cell wall‟s polysaccharides to make them suitable as the food texture stabilizers. Desertification and cross-linking with calcium ions of cell walls was apply for chemical modification. Physical properties were regulated through spray drying, ultrasound treatment and granulation to defined particles dimensions. The modification improved technological properties of cell wall‟s polysaccharides. New protocol of deesterification caused reduction of methyl esters to 5% of total carboxyl groups. Except some obvious changes as increase of viscosity, the combination of treatments effected the nanostructure of polysaccharides films and their nanomechanical properties. Chemical and physical processing significantly decreased RMS roughness measured with AFM of the pectin fraction of polysaccharides from 3.4 nm for non-processed sample to 1.1 nm for de-esterified and spray-dried sample. Elasticity determined according to the DMT model decreased from 33 MPa to 24 MPa in result of reduction of methyl esters in polysaccharide matrix whereas spray-drying caused its increase to 46 MPa. Changes of the nanostructure and nanomechanical properties had and influence on crispness measured by the acoustic emission method of the bakery products supplemented with modified polysaccharides. Modification of cell wall‟s polysaccharides involved improvement of water-binding properties of the samples, shaped instant properties and facilitated cross-linking of polymers according to egg-box model. Regulation of ability to calcium binding and the structure of polysaccharides has a direct connection with its properties in food products.

Keywords: Polysaccharides; Texture; Nanostructure

13 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Co-immobilized Compatible Solutes and Protease on High

Salt Liquid-state Soy Sauce Fermentation

Wenfeng Hua*, Haipeng Pan, Ziqi Zhou

Lab of Applied Microbiology, Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou, China

E-mail: [email protected]

Abstract: In this study compatible solutes and protease were co-immobilized with alginate and then used in high-salt liquid-state soy sauce fermentation in order to increase the protein conversion rate and shorten fermentation period. Three kinds of compatible solutes such as betaine, trehalose and glycerol were selected after investigating the protection to protease activity in 3.08 mol/L NaCl solution, and then co-immobilized with protease from Aspergillus oryzae. The co-immobilized particles were added into the soy sauce mash at 148.60 U/kg on 15th day of fermentation. The results indicated that, (1) the co-immobilized particles with 9% (w/v) betaine, trehalose and 5%(w/v) glycerol have optimal protective effect for the protease; (2) Compared with the blank group, the soy sauce after 90 days fermentation, the group with co-immobilized protease, the amino acid nitrogen and total nitrogen were 0.782 g/mL and 1.385 g/mL increased by 6.11% and 4.29% respectively. Protein conversion rate, amino acid nitrogen generation rate were 63.34% and 56.71%, increased by 7.45% and 1.32% to the blank group, respectively. The fermentation time was in advance around a week to reach the fermentation end point than the blank group. The organoleptic evaluation proved that the quality of soy sauce such as the flavor and aroma were improved by the addition of co-immobilized particles. These findings demonstrate that the technology of co-immobilized compatible solute and protease developed by this study is a worthy of application and popularization new technology in the soy sauce fermentation industry.

Keywords: High salt liquid-state; Co-immobilization; Compatible solutes; Protease; Protein conversion rate; Fermentation period

14 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Hydrothermodynamic Technology for Fruit Processing: Effects on

Food Quality

Alex Martynenko1,a*, Varvara Satanina2,b, Tess Astatkie1, Peter Havard1, Wilhelmina Kalt3,c

1Dalhousie University, Faculty of Agriculture, Truro NS, B2N 5E3, Canada 2PEI Berries Ltd., 6246 Commercial Road, Montague PEI, C0A 1R0, Canada 3Atlantic Food and Horticulture Research Centre, 32 Main Street, Kentville NS, B4N 1J5, Canada

E-mail: [email protected]; [email protected]; [email protected]

Abstract: Fruit processing is very sensitive to oxygen, temperature and enzymes activity, which could significantly damage food quality in thermal processing. To mitigate negative effects of these factors, the feasibility study of newly developed hydrothermodynamic (HTD) technology was carried out. HTD technology uses the physical phenomenon of cavitation and internal mechanical friction for homogenization and direct heating of moving liquids (Osipenko 2009). The advantage of HTD technology is that fruit blending, homogenization and volumetric heating take place simultaneously in anaerobic environment, minimizing processing steps and excluding additional oxidation. This study evaluated the potential of HTD technology for blueberry processing by the comparison of HTD with conventionally processed (CP) blueberry puree. Frozen blueberries (Vaccinium angustifolium) were pureed and pasteurized to 95oC using 5.5 liters HTD pilot-scale machine. Conventional processing (CP) was simulated by blending 2 kg blueberry for 5 min in high speed commercial food processor and next heating in an open contact heater (a household roaster) to 95°C with the same heating rate (1.9°C/min). Effects of two treatments on food quality were evaluated by measurements of anthocyanins degradation and tannins formation. Our results showed that anthocyanin retention in HTD purée was significantly higher than that in CP purée (81% vs. 43% with respect to frozen blueberries), which could be explained as effect of oxygenation. Comparative analysis of anthocyanin concentration in commercially available blueberry-based products showed significant loss of anthocyanins (from 60 to 90% of initial value), while HTD pasteurized purée contained the same amount of anthocyanins as frozen fruit. This preliminary study proved positive effect of HTD processing on the retention of bioactive compounds in heat-sensitive foods.

Keywords: Anthocyanins; Blueberry; purée; Processing; Hydrothermodynamic technology

15 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Empty Fruit Bunch (EFB) Cellulose Nanofiber as Filler for Starch

Based Biopolymer Reinforcement

Mohd Harfiz Salehudina*, Eraricar Sallehb, Siti Nur Hana Mamat, Ida Idayu Muhamad

Universiti Teknologi Malaysia, Skudai, Johor Malaysia

Email: [email protected]; [email protected]

Abstract: Biopolymer especially starch based generally exhibits low mechanical properties. Instead of using synthetic nanoreinforcement, greener solution could be developed by incorporating natural cellulose nanofiber into the film matrix. Oil palm empty fruit bunch (OPEFB) fiber, an abundant industrial biomass waste is known contains high percentage of cellulose. The fiber was first undergoes pretreatment proceed to remove unwanted contents such as hemicelluloses and lignin. The cellulose fiber then hydrolyzes into nano-size using 64% w/v of sulfuric acid. Image that obtained from Transmission Electron Microscopy (T.E.M) showed that the nanofiber size was ranged between 1-100nm. In the nanocomposite film formulation, the incorporation of cellulose nanofiber was varied between 2-10% per weight of starch. The film appearance was observed includes its transparency, morphology using Surface Electron Microscopy. Films strength also measured as well as water barrier properties. The addition of cellulose nanofiber into the starch film matrix increases the tensile strength. However, maximum tensile strength was shown with addition of 2% of cellulose nanofiber with 4.68 MPa compared to native starch 3.1 MPa. Beyond that ratio, the strength of the film was decreased. The water absorption was reduced as the percentage of cellulose nanofiber incorporation increased. 10% of cellulose nanofiber shows the lowest water absorption up to 73%. Generally, the addition of cellulose nanofiber in starch based biopolymer shown significant impact on mechanical properties of the formed film as well as water barrier properties. It could define the unique characteristics of the high strength and water barrier properties that suitable for food packaging.

Keywords: Cellulose nanofiber; Biopolymer; Green technology; Empty fruit bunch (EFB)

16 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Liquid Nitrogen Extraction of Wax-Like Materials from Sorghum,

Brown Rice and Wheat

Tho T. C. Pham, Paul Angers, Cristina Rattia

Institute of Nutrition and Functional Foods Pavillon des Services, 2440 Hochelaga Blvd. Université Laval, Québec QC, Canada

E-mail: [email protected]

Abstract. Grain waxes are lipid compounds synthesized during plant growing. They have an important role in cosmetics, but lately also in the nutraceutical industries due to the presence of policosanols (long-chain alcohols) in plant waxes. Wax extraction is traditionally done by using n-hexane, which use may cause environmental hazards and well as toxicity. Thus, this research project is focused in developing a wax extraction method by immersion in liquid nitrogen. The main objectives are to optimise the operation variables of the liquid nitrogen method, to compare the wax yield to the one obtained by n-hexane reflux, and to analyze the surface of grains after each extraction method. Sorghum, wheat and brown rice grains were placed in a sieve and immersed in liquid nitrogen in 1 to 3 cycles at different immersion times. After the cycles, liquid nitrogen was left to evaporate and the amount of wax was measured by weight difference. The results showed that number of cycles and immersion time in liquid nitrogen had a significant impact on yield. The highest extraction yields were 0.024, 0.033 and 0.026 g wax/ 100 g grain, for rice, sorghum and wheat, respectively. In comparison, reflux extraction with n-hexane allowed better yields, 4 to 9 times higher depending on the product, but on the other hand, extraction times were 1 to 5 times longer. Also, it was noticed that the color of wax-like materials extracted with n-hexane were reddish to brown indicating the extraction of by-products. Scanning electron microscopy showed a more important dewaxing effect on the surface of the grains caused by immersion in liquid nitrogen than by n-hexane reflux. However, a deeper penetration of this latter solvent could be observed. Thus, it could be suggested that liquid nitrogen could serve better to extract epicuticular waxes, while n-hexane would be a less selective method extracting both epi and intracuticular wax-like materials, along with by-products. This study shows that liquid nitrogen could be used as a „green‟ method for extraction of waxes from grains having lower yield, but shorter times and better selectivity than n-hexane reflux.

Keywords: Green technologies; Liquid nitrogen; Selective wax extraction; Wheat, brown rice; Sorghum

17 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Influence of Microwave Baking Process on Quality and Structural

Properties of Baked Tortilla-Chips

Félix R. Ramírez-Arpide1,2, Teodoro Espinosa-Solares1,a*, Gerónimo Arámbula-Villa2

1Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Chapingo, Estado de México, MÉXICO 2Centro de Investigación y Estudios Avanzados del IPN Unidad Querétaro, Santiago de Querétaro, Querétaro, MÉXICO

E-mail: [email protected]

Abstract: The baked tortilla-chips are relatively a new product on the tortilla-chips‟s market. The popularity of baking process has been increased by obtained products with low-fat and -caloric content. The flavor and texture, which are important quality characteristics of the tortilla-chips, are different in the baked and fried tortilla-chips. In this study, the microwave baking process was evaluated, as an alternative to produce tortilla-chips having a more desirable in flavor and texture than the ones obtained by frying. The tortilla-chips were baked using four different energy intensities (7.6, 19.1, 30.1 and 40.2 W•g-1) at 2.45 GHz. The influence of the energy intensity applied on the tortilla-chips quality was studied by four different techniques: analysis surface temperature during the microwave baking process, scanning electron microscopy (SEM) and image analysis, sorption isotherms and texture. The results showed that the high temperatures registered on the surface of the product (between 180 and 250 °C) caused damage to the structure of the material, mainly in the starch granules. As a result, the hysteresis in the sorption isotherms was observed. The SEM micrographs showed that all samples had a microstructure similar to the tortilla-chips baked using hot air. The fractal dimension and lacunarity, obtained from image analysis, indicated that a slow drying process as obtained by applying the lowest energy intensity (7.6 W•g-1) contributed to the formation of pores of larger size and more uniform distribution, improving texture parameters.

Keywords: Texture; Sorption isotherms; Fractal dimension; Lacunarity

18 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Influences of Nano-bubbles on Physiological Activity of Barley Seeds

Y. Otsuka, S. Liu, S. Oshitaa*, Y. Makino

Graduate School of Agricultural & Life Sciences, The University of Tokyo, Yayoi 1-1-1, Bunkyo-ku, Tokyo, Japan

E-mail: [email protected]

Abstract: Recently, many studies of nano-bubbles (NBs) have been reported and attracted considerable attention. It has been shown that the water containing NBs has special properties, such that they can accelerate the growth of plants. Therefore, NBs technology has been applied to the various fields, however, no scientific explanations have been provided for these findings. In our latest research, we have reported that the germination rates of barley seeds dipped in water containing NBs (bubbles formed from gas mixtures of nitrogen and pure air) were 15-25 percentage points greater than those of the seeds dipped in distilled water with the same concentration of dissolved oxygen (DO). In addition, the spin-spin relaxation time (T2) of seed water dipped in the NBs water was larger than those dipped in the distilled water (Liu et al., 2013) and that T2 is suitable indicator for examining the degree of endosperm degradation in germinating seeds of rice (Ishibashi et al., 2005). Thus, in this study, we aimed to find the explanation for the mechanism of acceleration of germination rate ascribed to NBs water. In the experiment we dipped barley seeds for 20 hours in distilled water and the NBs water with the same DO concentration and compared the α-amylase activity. As a result we found the significant difference (p<0.05) between α-amylase activity of seeds in the water containing NBs and distilled water. However we couldn‟t find significant difference in the α-amylase activity between geminated seeds and non-germinated seeds. According to Nakatsu et al. (1993), the correlation between germination rates and α-amylase activity is not necessarily high. It is supposed imbibition time and water content of seeds have great effects. In the case of wheat grains, α-amylase is activated with moisture content over 25％w.b. and the seeds start taking roots over 30％w.b.. In barley seeds, the moisture content was over 23％w.b. after 1 or 2 hours dipping. Thus, we suppose that after 20 hours dipping α-amylase has already been activated and the significant difference could not be found between seeds dipped in distilled water and NBs water. To achieve the objectives of this research, it should be necessary to investigate the change of α-amylase activity with imbibition time.

Keywords: α-Amylase activity; Nano-bubbles; Barley seeds; 1H relaxation time

19 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Comparison of Celery Seeds Oil Obtained by Supercritical Carbon

Dioxide Extraction and Petrol ether Extraction

Bin Lia*, Xianjun Meng*, Xinyao Jiao, Jiachen Zhang

Shenyang Agricultural University, No.120 Dongling Road, Shenyang, China

E-mail: [email protected]

Abstract: Celery seeds oil obtained by petrol ether extraction and supercritical (carbon dioxide) extraction methods through the response surface methodology (RSM) were investigated to get the best extraction conditions. This oil was analyzed by capillary gas chromatography with mass spectrometric detector (GC-MS).The compounds were identified according to their retention indices and mass spectra (EI, 70eV). The effects of different parameters, such as pressure, temperature, flow rate and extraction time, on the supercritical fluid extraction (SFE) of celery seeds oil were investigated. A total of 29 compounds accounting for 86.78% of SFE extracts were identified, linoleic acid (16.66%), D-limonene (16.32%), 6-octadecenoic acid (11.10%), oleinic acid (7.18%), and Sedanolide (8.42%) were the major compounds identified in celery seeds SFE extracts. The SFE method has been compared with petrol ether extraction method. SFE products were found to be markedly different from the corresponding petrol ether extract. A total of 16 compounds accounting for 74.47% of petrol ether extraction (PEE) extract were identified. 2-methyl heptane (12.56%), heptane (11.87%), 4（14, 11-Eucalyptus diene (11.51%) and Sedanolide (9.35%) were the major compounds identified.

Keywords: Celery seeds; Supercritical carbon dioxide extraction; Oil; Response surface methodology

20 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Research Progress of Processing Technology for Frozen French Fries

Nan Guo, Jinpeng Ye, Bingnan Yang, Yanchen Yang, Bin Liu, Yaling Lina*, Jiangtao Shen

Chinese Academy of Agricultural Mechanization Sciences, Beijing, China

E-mail: [email protected]

Abstract: Compared with the developed occidental world, the process of frozen French-fried Potatoes in China is expected to get improved in its underdeveloped technology, low quality and yield. Further research is needed. The essay mainly explores the advances on how to select and store, pretreat, condition, dry and pre-fry potatoes in the process, as well as how to optimize the selection. It analyzes the evaluation index and the affecting factors of the frozen French-fried Potatoes, which might make some reference and proposal to the process. By analysis, we find that raw materials is the primary factor that affects the quality of frozen French-fried Potatoes and main processing section effect on the quality of frozen French-fried Potatoes is interactive.

Keywords: Frozen French fries; Research progress; Quality; Processing technology

21 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Effects of Agitation on Immersion Vacuum Cooling of Different

Types of Cooked Irish Jumbo Sausages

Chao-Hui Feng1, Liana Drummond1, Zhi-Hang Zhang1, Da-Wen Sun1, a

1FRCFT, School of Biosystems Engineering, University College Dublin, National University of 2Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland

E-mail: [email protected]

Abstract: Immersion vacuum cooling (IVC) is an innovative cooling method which can achieve comparably high cooling rate without compromising on quality attributes. However, its cooling rate is still lower than that of vacuum cooling due to heat conduction and convection at the later stage of IVC. Applying agitation to IVC cooling processing has been strongly recommended in previous studies, to potentially reduce the cooling time of IVC. Application fields of IVC to several types of meat products, such as small beef pieces, chicken breast and large meat joints, have been reported. Nevertheless, sausages, which are enclosed in casings that may act as a barrier for vapour permeation, have not yet been investigated. The effect of agitation on the immersion vacuum cooling of cooked sausages was studied in current study. Natural hog casing (NC) and artificial beef collagen casings (AC) sausages were tested. Initial pressure reduction rate of 30 mbar/min was applied for artificial casings and pressure drop rate of 60 mbar/min was used for natural casings. From 50 to 6.4 mbar, the pressure drop rate was set at 5 mbar/min for both casings. Effects on sausage final core temperature, cooling time, cooling loss, and texture properties, chemical and physical parameters were evaluated. The cooling time was reduced by 32.01 minutes for NC-sausages and 4.00 minutes for AC-sausages after introducing the agitation. No significant chemical properties differences between NC-sausage samples treated by IVC with and without agitation were noticed. Lower textural value was obtained when NC-sausages were treated by IVC with agitation. For AC-sausages, protein content of samples treated by IVC with agitation was significantly lower than that without agitation (P<0.05).

Keywords: Agitation; sausage; Immersion vacuum cooling; Nature casing; Artificial casing

22 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Gel Properties of Tilapia Surimi Induced by Dense Phase Carbon

Dioxide

Liu Shuchenga*, Qu Xiaojuan, Ji Hongwu, Zhang Chaohua, Zhou Chunxia

Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China

E-mail: [email protected]

Abstract: In order to explore the feasibility of preparing protein gel induced by dense phase carbon dioxide (DPCD), heat inducement as control, the effects of pressure (5-30 MPa), temperature (40-60℃) and exposure time (10-50 min) on gel properties of tilapia surimi were investigated. The gel pH was measured using the digital pH meter. Gel strength was determined using a universal texture profile analyzer with a 1000 N load cell at room temperature. Scanning electron microscopy was performed to investigate the microstructure of gels. The results were as following: DPCD could induce tilapia surimi to form gel. Pressure, temperature and exposure time of DPCD had a significant effect on gel strength, water holding capacity and weight loss of tilapia surimi (p<0.05), however, DPCD had no significant effect on pH value of tilapia surimi gel (p>0.05). Compared with tilapia surimi gel induced by two-stage heat, gel induced by DPCD generally exhibited higher gel strength, water holding capacity, and retained more nutrient content. The net structure of gel induced by DPCD was denser and more homogenous than that by heat. The adaptable conditions of preparing tilapia surimi gel by DPCD was at pressure 15 MPa, temperature 50 ℃ and exposure time 30 min. These results indicated that DPCD could improve gel properties of tilapia surimi and be a substitute technique for heat inducement in protein gel products processing.

Keywords: Dense phase carbon dioxide; Gel properties; Tilapia surimi

23 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Factors of Pre-presence Bubbles Influencing Ultrasound Assisted

Nucleation of Liquid Models during Freezing

F Hu, D-W Suna

South China University of Technology, Higher Education Mega Center, Guangzhou, Guangdong, China

E-mail: [email protected]

Abstract: The pre-existing bubbles had been used to initiate and control the nucleation process for liquid samples during ultrasound assisting freezing in the given irradiation condition serving as nuclei or becoming cavitation bubbles. And the behavior of cavitation bubbles, the collapse of which could initiate nucleation, would be affected by several factors, such as the irradiation temperature, duration time and the viscosities of liquid samples. A further study had been carried on to investigate these factors of pre-existing bubbles impacting ultrasound assisted nucleation of liquid models at 0.16 W/cm2 during freezing process. Maltodextrin solutions with and without air bubbles were frozen with ultrasound application for 5 s at various irradiation temperature (0, -1,-2,-3, -4 oC). And solutions with different viscosities of 4.3 cp, 6.3 cp and 8.1 cp at 4 oC were also prepared. Results indicated that samples containing bubbles nucleated at temperatures close to the irradiation temperatures with a short delay for 1-3 s, which was shorter than that without bubbles, especially at a higher irradiation temperature. The relationship between irradiation temperature and nucleation temperature of the samples both with and with bubbles irradiated at different temperatures was linear with the ultrasound condition applied. Furthermore as the lagging time between the onset of ultrasound irradiation and the commencement of nucleation was getting increase along with the enhancing of viscosities of solutions, the favorable effect of pre-existing was becoming remarkable when the ultrasound applied. It was implied that bubbles injected into liquid sample with a large viscosity before freezing could initiate and control nucleation with a low supercooling degree.

Keywords: Bubbles; Nucleation; Freezing; Ultrasound; Ultrasonic

24 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Changes of Dielectric Properties of Berry Leather under Microwave

Vacuum Puffing Conditions

Xianzhe Zhenga*, Bingxin Liu, Chenghai Liu, Haijun Liu

College of engineering Northeast Agricultural University, Harbin, China

E-mail: [email protected]

Abstract: Raspberry fruit was selected as the material, the effect of microwave vacuum parameters on the dielectric properties in terms of dielectric constant and dielectric loss factor of raspberry leather were studied by means of response surface method. The results presented that berry's physical properties and the condition of microwave vacuum have obvious effects on its dielectric properties, as well as the absorption and conversion of microwave energy. The initial moisture content of berry leather has the significant influence on the dielectric constant and dielectric loss factor.At the initial stage of the expansion, the dielectric constant decreases with the increase of initial moisture content; At later stage of expansion, dielectric properties increase with initial moisture content and then decrease. And dielectric loss factor increase with the initial moisture content of berry leather. The improtance of factors influencing the dielectric constant and dielectric loss factor is follows: initial moisture content > time > vacuum pressure >mass. In beginning stage of the expansion, the berry leather of the dielectric constant increases with the increase of processing capacity, in later expansion, dielectric property decreases with the increasing of mass. When moisture content is in low level, dielectric constant has negative relationship with temperature, and in high moisture content, no significant effect of puffing time on the dielectric constant and dielectric loss factor was found. The models of dielectric properties of berry leather were established as function of temperature, moisture and porosity of berry leather. This study is expected to promote deeply processing technology level of berry fruit in China.

Keywords: Raspberry; Microwave vacuum; Puffing; Dielectric constant; Dielectric loss factor

25 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Optimization of Ohmic Heating for Pasteurization of Whey Based

Drink

Vishal Kumar1,a*, Shahzad Faisal2

1 Assistant Professor, College of Agricultural Engineering, R.A.U, Pusa, India 2Assistant Professor, Division of Agricultural Engineering, SKUAST-K, Shalimar, Srinagar, India

E-mail: [email protected]

Abstract: For the optimization of ohmic heating for pasteurization of whey based drink (sugar: 5% litchi juice: 8%; pectin: 0.7%; Potassium meta bisulphate: 1.5%) by response surface methodology, the experiments were conducted according to Central Composite Rotatable Design (CCRD) with four variables at five levels. The low and high levels of the variables were 4 and 8 min for processing time of ohmic heating, 30 and 50 Volt for applied voltage, 40 and 60 min for height of ohmic heater and 40 and 60 hertz for frequency, respectively. Responses studied comprised temperature, cell viability, electrical conductivity, colour and organoleptic score. It was found that effects of OH process variables were significant on all responses except colour. Optimum conditions obtained by numerical optimization were processing time- 6.89 min, Voltage- 45V, height – 45 mm and frequency – 45.26 Hertz to achieve maximum temperature and organoleptic score, and lower cell viability, colour and electrical conductivity. Corresponding to these optimum conditions (maximum desirability = 0.814), the predicted value for temperature was 72 oC, cell viability 10.091 X103 cfu/mL, electrical conductivity 1.048 S/m, colour 48.83 and 7.09 sensory score.

Keywords: Ohmic heating; whey, Pasteurization; Optimization; Response surface methodology

26 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Analysis of Superheated Steam Heating for Grilling/Baking Food

Weijie Mao1,a*, Masaki Kato2, Mika Fukuoka2,b*, Noboru Sakai2

1Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China 2Tokyo University of Marine Science and Technology, Minatoku Tokyo, Japan

E-mail: [email protected]; [email protected]

Abstract: Superheated steam (SHS) is a kind of cooking method which is attracted much attention, because it has the effects of oil removing, low salt effect and inhibition of oxidation. Eventhough utlization of superheated steam is progressing; it is not well clear about the effect of the operating conditions on the food quality. In this study, we investigated the blast effect of SHS on browning color formation during grilling/baking food and tried to construct the heat transfer model that reflects the difference in blow velocity. To construct the mathematical model for describing the heat transfer during the SHS heating, we conducted the flow analysis in the oven using computational fluid dynamics (CFD) and measured the volume of the condensed SHS at the material surface. From the results of CFD analysis, with increasing of the blow flow, the velocity near the material increased greatly, which affected the temperature history, the condensation-evaporation state and the colour extremely. When the blasting velocity is small,the maximum amount of condensation increased and the duration to reach the maximum value was longer. Because the heat supply increased with increasing the blasting velocity, it was found that the drying rate of condensation to be faster by increasing the blasting velocity. Based on the above mentioned results, we simulated the temperature history and the condensation-evaporation state of the model material during SHS heating. Heat transfer coefficient expressed as the relationship with blasting velocity was used. The calculated temperature history of the model material was substantially agreed with those of measured.

Keywords: SHS; Blow; Grilling; Mathematical model

27 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Experimental Kinetics Study and Modeling of Ultrasound-assisted

Extraction of Phenolics from Grape Marc: Influence of Acoustic

Energy Density

Yang Tao, Zhihang Zhang, Da-Wen Suna

FRCFT, School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland

E-mail: [email protected]

Abstract: Ultrasonic technology was utilized during the recovery of phenolic compounds from grape marc and the influence of acoustic energy density (AED) on the extraction kinetics was studies in this study. Sonication was carried out in a 25-kHz ultrasound bath system at different levels of AED (6.8, 14.2, 27.4 and 47.4 W/L). Other processing parameters remained constant during the extraction, including temperature, 40 oC; solvent-to-solid ratio, 20:1 (mL:g); average particle size, 0.513 mm. In general, the initial extraction rate and final extraction yields of total phenolics increased with AED. After 80-min sonication, the extraction yields for total phencolics at 6.8 W/L were 23.31 mg/g while the corresponding yield at 47.4 W/L were 24.42 mg/g. To further investigate the mass transfer phenomenon during sonication, the extraction kinetics were modeled using a model derived from Fick‟s second law. In the model, the extraction process was divided into fast and slow diffusion processes. Satisfactory modeling results were obtained according to the statistical analysis. Based on the model, the effective diffusivities of total phenolics in current experimental range were calculated. The effective diffusivities for total phenolics in the both stages were positively correlated with AED and the highest values of effective diffusivity were obtained at 47.4 W/L. Specifically, the effective diffusivities for total phenolics at 47.4 W/L in the fast diffusion stage were 5.82×10-11 m2s-1, while in the slow diffusion stage, it was 4.98×10-12 m2s-1. All these results can provide useful information for optimization, design and scale-up of the ultrasound-assisted extraction process.

Keywords: Ultrasound; Grape marc; Phenolics; Modeling; Effective diffusivity

28 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Influence of Divalent Cations on Soybean Pectin Gel properties

He Liua*, Jun Li, Yongwei Huang, Danshi Zhu, Bo Wang, Lijuan Hui, Yutang He, Tao Ma

College of Chemistry, Chemical Engineering and Food Safety, Bohai University.Engineering and Technology Research Center of Food preservation, Processing and Safety Control of Liaoning Province, Jinzhou, Liaoning, China

E–mail: [email protected]

Abstract：In this manuscript, effects of different divalent ions such as copper, iron and calcium ions concentration on strength and swelling characteristics of soy hull pectin spherical gel and the absorption and desorption kinetics of water in the pectin spherical gel were investigated. The results show that the pectin concentration has important influence on the gel strength, but the effect of ion concentration is not significant. When the pectin content is above 6g /100mL, the formation of the gel strength is the strongest, which formed in copper ion solution has the highest gel strength. Kinetic studies showed that, when the pectin content is above 6g/100mL and the copper ion concentration is 400mmol/L, the pre-exponential factor and activation energy of moisture desorption from spherical gel are the largest, indicating that the network structure of gel spheres is dense, and had more uniform and reasonable binding sites at this time. When the pectin content is above 3g/100mL and the calcium ion concentration is 400mmol/L, the pre-exponential factor and activation energy of moisture desorption from spherical gel are the negative, indicating that the network structure of gel spheres is thin, and had a weak binding sites at this time. The pectin concentration and different divalent cations has certain impact on the adsorption capacity and desorption rate of water from spherical gel, and with high pectin concentration change the adsorption capacity of the increase. When the pectin content is above 6g/100mL and the calcium ion concentration is 400mmol/L, the adsorption capacity of more water, the adsorption of water more slowly. When the pectin content is above 3g/100mL and the iron ion concentration is 400mmol/L, the performance is the opposite.

Keywords: Soy hull; Low methoxyl pectin; Spherical gel; Gel strength; Water desoroption; Thermogravimetry

29 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

A Study of Effects and Mechanism of Microwave Radiation on

Hardness of Canned Lotus Seed

Shaoxiao Zeng, Chong Zhang, Yanfang Du, Rui Guo, Bingyan Chen, Baodong Zhenga

Fujian Agriculture and Forestry University, Fuzhou, Fujian, China

E-mail: [email protected]

Abstract: Starch was the most abundant and important component of lotus seed. However, due to the aging of starch, the hardness of canned lotus seed increased during storage and possess poor eating quality. To solve the technical problem, the kinetics of hardness change during storage were monitored and a microwave pretreatment was employed to reduce its hardness in this paper. X-ray diffraction, scanning electron microscopy and a viscosity analyser were applied to study the mechanism of microwave pretreatment on reducing hardness. The results showed that the hardness increased rapidly at first, then becoming stable within a certain range as the period of storage went on. The modified Avrami model (F=a[1-exp(-kt)+b]) was developed to model the hardness change of canned lotus seed during storage. It was found that the final hardness of lotus seed decreased by approximately 46% after a certain microwave treatment and the quality of canned lotus seed were significantly improved compared with the control group. The mechanism studies suggest that the internal starch granules in lotus seed lost their original aggregation morphology after microwave pretreament, while crystallinity and viscosity of lotus seed deceased. It demonstrate that microwave pretreatment can suppress starch aging, thus reducing the hardness of lotus seed in some extent.

Keywords: Canned lotus seed; Microwave pretreatment; Suppress aging; Hardness; Avrami model; Mechanism

30 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Rheology, Baking and Organoleptic Characteristics of Breads from

Different Gluten-free Flours with Transglutaminase and Protein

Supplements

Nadiia L. Lobachova1, Olga M. Shanina2, Kateryna V. Dugina2, Tetyana V. Gavrish2

1Department of Nutrition Technology, Sumy National Agrarian University, Sumy, Ukraine 2Department of Processing and Food Technologies, Petro Vasilenko Kharkiv National Technical University of Agriculture, Kharkiv, Ukraine

E-mail: [email protected]

Abstract: Celiacia is one of the most common forms of food intolerance. Today the only one possible form of treatment of celiacia is a complete exclusion of gluten containing products from the diet. Replacement of gluten in bread dough is a major problem of gluten-free bread production. In terms of the average consumer gluten-free products have lower quality, particularly fragile structure, unsightly appearance and sometimes bad taste. Wheat protein (gluten) takes a variety of tasks in the bread production. Therefore a large number of ingredients is required to replace gluten. The majority of gluten-free products is produced from flour and starch (corn, potato, soy, buckwheat, rice) are available on the market today. We have proved and developed the technology of gluten-free bakery products based on gluten-free flour mixes. The protein-bearing soluble components can be used as the liquid phase of dough. Transglutaminase enzyme is recommended as additional structure regulator of dough and gluten-free bakery products.

Keywords: Gluten-free products, Celiacia, Transglutaminase, Structure regulator

31 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Synergistic Effects of Calcium Hydroxide and Purified Konjac Flour

on the Thermomechanical Properties of Buckwheat Flour and Quality

of Buckwheat Noodles

Lihong hana*, Wenping ma

College of Life Sciences and Engineering, North University for Nationalities, Yinchuan, Ningxia, China

E-mail: [email protected]

Abstract: Due to the lack of gluten-forming protein, poor starch paste stability and high cellulose content, the improvement of cooking and sensory qualities of buckwheat noodles is the bottleneck problem in buckwheat noodles and related product development in current. Based on the result of the previous studies, 0.4% of calcium hydroxide and different proportion of purified konjac flour were used to optimize the rheological behaviors of buckwheat flour and qualities of buckwheat noodles.The results indicated that the thermomechanical properties of buckwheat flour can be significantly improved by the purified konjac flour and calcium hydroxide, shown in detail as the increase in water absorption and stability, and decrease in protein weakening degree of buckwheat dough. The addition of 0.4% calcium hydroxide and 1.5% purified konjac flour significantly improved tensile strength and firmness of cooked noodles, and reduced the cooking loss and inhibited deterioration of textural and sensory qualifies after preparation of buckwheat noodles. Gel microstructure analysis indicated that that of cooked noodle sample containing 0.4% calcium hydroxide and 1.5% purified konjac flour showed more compact and uniform than that of other samples, it‟s further confirmed calcium hydroxide and purified konjac flour has a synergistic effect on gel texture improvement of buckwheat noodle. These data indicate that the combination of calcium hydroxide and konjac glucomannan can be used to improve the properties of buckwheat flour for buckwheat-based food production and the qualities of end-product.

Keywords: Buckwheat flour; Calcium hydroxide; Purified konjac flour; Thermomechanical properties; Noodle quality; Synergistic effects

32 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Technology of Cereal Flakes with Enhanced Biological and Nutritional

Value

Elena A. Ivakhnenkoa*, Irina M. Fomina

Department of Processing and Food Technologies, Petro Vasilenko Kharkiv National Technical University of Agriculture, 92, Myronosytska str., Kharkiv, Ukraine

E-mail: [email protected]

Abstract: Wheat is main cereal of human diet. Wheat contains all set of nutritives, necessary for growth and development of living organism. Cereal flakes are delicious, useful and fast in preparation of food product. Modern tendencies for the maximum usage of all of anatomic parts of grain in the diet provide actuality of development of new processing technologies of grain with a receipt of products on the basis of whole grain which is the source of valuable nutritives. Low temperature processing of grain drying allows us to activate the biologically-active complex of sprouting grain additionally. The technological method of cereal flakes production includes preparation of wheat raw material, low temperature treatment, soakage, separation of water phase and admixtures, sprouting, flattening and drying. The modes of low temperature treatment of wheat before sprouting for getting the maximum maintenance of nutritives at the required structure of product are developed during research. Obtained cereal flakes have increased content of polyphenols (in 2 times) and vitamins, in particular vitamin C. The structural and mechanical properties of grain also change after sprouting. Besides the process of dextrins formation intensifies. Thus, physical treatment of grain intensifies the biological processes and allows getting the safe natural product with high nutritional and biological value.

Keywords: Cereal flakes; Wheat; Sprouting; Low temperature processing; Nutritional and biological value

33 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Nanocomposite Films Based on Gelatin: Effect of Dispersion Process

of Montmorillonite in Water

CHC Flakera*, RV Lourenço, AMQB Bittante, EMJA Pallone, PJA Sobralb

Department of Food Engineering, FZEA_USP. Av. Duque de Caxias Norte, Pirassununga, Brazil

E-mail: [email protected]; [email protected]

Abstract: One alternative for improving the properties of films based on biopolymers is the use of nanoparticles as reinforcement. Nevertheless, nanoparticles should be perfectly dispersed in the continuous biopolymer matrix to obtain this result. Montmorillonite (MMT) is one of the most studied and applied nanoparticle for nanocomposite films. But, it is commercialized in an aggregated state and requires dispersion in water prior to being included in the formulation. In the biopolymer-based film technology, water is the mainly used solvent. The aim of this study was to evaluate the effect of the MMT dispersion in water on some physical properties of gelatin nanocomposite films prepared with these dispersions. Montmorillonite was dispersed in water (1 g/100 g of water) using three devices [high speed homogenizer (Ultraturrax, UT), ultrasonic processor (US) and high energy ball mill (HEBM)] for 30 min. The dispersions were characterized for Zeta potential and particle size by Photon correlation Spectroscopy (PCS) and scanning electron microscopy (SEM). The nanocomposite forming solutions (NFS) were prepared with 5g gelatin/100g NFS, plasticized with 30g glycerol/100g of gelatin and the aqueous dispersions of montmorillonite, calculated to have 5g of MMT/100g gelatin. Films without montmorillonite were considered as the control treatment. The resulting films were characterized by tensile and puncture tests, scanning electron microscopy, atomic force microscopy (AFM), differential scanning calorimetry, contact angle and gloss. Overall, the particle size of the MMT dispersed with UT, US and HEBM was 460, 320 and 400 nm, respectively; the zeta potential remained around -30 mV. The tensile strength and puncture force of the films were 36, 31, 33 and 20 MPa and 19, 17, 18 and 13 N, respectively, when prepared with UT, US, HEBM and control, respectively. Roughness, gloss and contact angle properties were slightly affected by the MMT dispersion process. This study suggests that the method of dispersing montmorillonite in water can affect the particle size and zeta potential, with evident effect on the physical properties of nanocomposites.

Keywords: High speed homogenizer; Ultrasonic processor; High energy ball milling; Montmorillonite dispersion; Gelatin film

34 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Analysis and Simulation of a Powders Dissolution System Based on

Hydrodynamic Controlled Cavitation

Michele Manfredi, Matteo Folezzani, Giuseppe Vignalia

Department of Industrial Engineering, University of Parma, Viale delle Scienze, 181/A, Parma

E-mail: [email protected]

Abstract: Food powder dissolution is a process frequently adopted for beverages production. Among the different powder dissolution methods tested in literature, Hydrodynamics Controlled Cavitation is one of the most promising, giving the same effect of ultrasounds, with a lower overall cost. With the purpose to try this technology, specific equipment has been designed and tested. The designed system is based on the Venturi effect, able to generate a hydrodynamic controlled cavitation in the diverging section. Given the system, the main aim of the present work is to develop a CFD simulation of this hydrodynamic cavitation system for food powders dissolution and perform experimental tests in order to validate it. Simulation is able to verify the presence of cavitation, calculate the cavitation number and, finally, define how the cavitation effect changes with the injection of air. Multicomponent fluid flow setting has been used for the simulation, with the addition of a cavitation module implemented in Ansys CFD Software version 14.5. Simulations and experimental tests are performed considering a concentration of powders in a range of 1-3% respect to the water. Selected powders are off-white blend of food grade stabilizers and food grade CMC that are particularly useful for thickening and stabilizing of beverages. Results show the cavitation‟s presence in the diverging section of the Venturi system and a good agreement between simulation analysis and experimental results in fluid dynamic parameters (relatives to pressure, velocity and volume fraction of powders). Finally a correlation between the dissolution level and the cavitation effect has been obtained showing how the proposed multicomponent CFD model can be useful to define the optimum process condition.

Keywords: Powder dissolution; CFD; Hydrodynamic controlled cavitation; Venturi effect

35 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Ultrasonic Pretreatment on Textural Characteristics of

Oilcake Agglomerates

Paulina Zdanowska1,a*, Iwona Florczak1, Adam Ekielski1, Pawan K. Mishra2, Tomasz Żelazinski1

1Warsaw University of Life Sciences, Department of Management and Production Engineering, Nowoursynowska 164, 02-787 Warsaw, Poland 2Mendel University in Brno, Department of Wood Science, Zemedelska 9/11, Brno-61300, Czech Republic

E-mail: [email protected]

Abstract: In this study we have tried to investigate the influence of exposure time of ultrasonic waves (40 kHz, 540W) on texture and strength properties of oilcake obtained from the flax (Linum usitatissimum L.) and rape (Brassica napus L. Var. napus) seeds by a single-screw extrusion press. The scope of this research also includes the determination of the relationship between placement of ultrasound pretreatment step in the production chain (on seeds or directly on oilcake) and its effect on density and expansion after 48 hours as strength parameters of obtained agglomerates. The paper presents the overall unit energy consumption in the process of compression of materials. Ultrasound-treated oil-materials were noticed to obtain less density and hence greater expansion after 48 hours after the compaction process. It could be the reason that ultrasounds make the material structure more relaxed. Disintegration of the cellular structure caused by the ultrasound pretreatment was compared on images taken with stereoscopic microscopy. It was found that there are significant differences between the image of pretreated and untreated materials samples. Further research should determine the optimal time of sonication and designate other strength parameters characterizing of tested samples.

Keywords: Ultrasonic; Pretreated; Rapeseed; Flaxseed; Oilcake; Agglomerates

36 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Beer Clarification and Stabilization via Combined Enzymatic,

Centrifugal, Regenerable PVPP and Crossflow Microfiltration

Processing

Alessio Cimini1, Ombretta Marconi2, Giuseppe Perretti2, Mauro Moresi1, a

1Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, Viterbo, Italy 2Italian Brewing Research Centre (CERB), University of Perugia, Via San Costanzo, Perugia, Italy

E-mail: [email protected]

Abstract: In this work, different lots of rough beers produced in the pilot-scale by CERB (Perugia, Italy) were pretreated with a commercial enzyme preparation to degrade the arabinoxylans and glucans and then centrifuged to minimize the fouling contribution of yeast cells, aggregates, and polysaccharides. The CFMF performance of the resulting clarified samples was assessed in a bench-top plant, equipped with a 0.8m ceramic tubular membrane module, under constant crossflow velocity (vS) of 6 m∙s-1, transmembrane pressure difference (TMPD) of 3.74 bar, temperature of 10 °C), and periodic CO2 backflushing. The average permeation flux was quite a stable (330 ± 22 L∙m-2∙h-1), and the permeate turbidity at 20 °C approached the limiting one (< 0.6 EBC unit) recommended by the European Brewery Convention standards. As expected, the permeate chill haze at 0 °C varied from 0.7 to 4.0 EBC unit. By adding 50 g of regenerable polyvinylpolypyrrolidone (PVPP) granules per hL of pretreated beer, its total polyphenol content (224 mg∙L-1) was reduced by 30%, its chill haze to 0.60 ± 0.01 EBC unit; but the average permeation flux fell to 84 ± 4 L∙m-2∙h-1. A combined clarification and PVPP stabilisation procedure was thus outlined to obtain a bright, stabilized permeate ready for aseptically packaging with no supplementary pasteurization step.

Keywords: Ceramic tubular membrane; Clarification; Enzymatic pretreatment; Permeation flux; PVPP stabilization; Rough beer

37 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Operating Conditions during Beer Dealcoholization using

Osmotic Distillation

Giovanni De Francesco1, Gary J. Freeman2, Eung G. Lee2, Ombretta Marconi3, Giuseppe Perretti1,a

1Department of Economic and Food Science, University of Perugia, Via San Costanzo, Perugia, Italy 2Campden BRI, Centenary Hall, Nutfield, Surrey, RH1 4HY, England 3Italian Brewing Research Centre, University of Perugia, Via San Costanzo, Perugia, Italy

E-mail: [email protected]

Abstract: Low-alcohol is still now a secondary product of the brewing industry, but recently the production is increasing in the world. The main challenge for the industry is to produce a product that is perceived as similar to regular beer, which is very difficult to achieve. The current increasing demand for low-alcohol and alcohol-free beers is attributable to different aspects such as health, diet, safety or prohibition of alcohol consumption in factories and shops caused by labour protection laws. For these reasons the sector requires increased technological and economic studies and developments. The aim of this work is producing a low-alcohol beer containing high sensory and organoleptic quality. The process under investigation is a physical method and employed a relatively new membrane technology called osmotic distillation (OD) or more precisely evaporative perstraction (EP). It is a membrane process that has been applied to the partial dealcoholization of wine. OD employs hydrophobic porous membrane contactors to provide the ethanol transfer from beer to a stripping solution (usually pure deaerated water). The work was aimed at investigating both theoretically and experimentally the effects of the different process parameters and their consequences on the beer quality. The operating parameters which may have affected the final ethanol content and its removal rate, e.g. flow rate, system temperature and types of stripping solutions were investigated. Significant results were found. In particular principal beer quality parameters such as colour, turbidity, pH and total soluble nitrogen were not changed. By OD it was possible to produce a beer with 0.5 % v/v of

alcohol. A significant loss of CO2 (about 90%) and volatile compounds (about 80 %) was ascertained

ended the process. Nevertheless, a noticeable improvement in loss of CO2 (about 40%) was showed using carbonated water as stripping solution. A basic economic appraisal of the process has been performed. It is emerged that there is a need to maximize the recovery of value from the co-product stripping stream.

Keywords: Dealcoholization; Beer; Osmotic distillation; Low alcohol; Beverages

38 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Design and Development of Low Cost Makhana Grading and Roasting

Machine

Vishal Kumara*, Dinesh Rajak, Sanjay Kumar

College of Agricultural Engg, Rajendra Agricultural University, Pusa, Samastipur, India

E-mail: [email protected]

Abstract: The currently available technology of Makhana processing is not only indigenous and manual but also cumbersome and painstaking. The process involves the handling of hot roasted seeds which require 2-3 labours to process 8-9 kg of popped Makhana per day. With the view to mechanize the unit operation involved in Makhana Processing, Makhana grading and roasting machine were designed and developed. Grading system was developed based on engineering properties of makhana while the roasting system was designed based on preliminary experiments for makhana shell breaking force requirement at different temperatures and for varying residence time. The grader performed best at feed rate of 20 kg/h and at 2250 rpm. The developed roasting machine worked satisfactorily at a residence time of 2.6 minutes and the average temperature of roasted seeds of grade 1, grade 2, grade 3 were found to be 271.33ºC, 281.1ºC and 280.7ºC respectively.

Keywords: Makhana; Grader; Roaster residence time; Popping

39 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Advanced Characterization of a Coffee Fermenting Tank by

Multi-distributed Wireless Sensors: Spatial Interpolation and Phase

Diagrams

Correa, E.C.1,2,a*, Jiménez-Ariza, T.1, Díaz-Barcos, V.2, Barreiro, P.1, Diezma. B.1, Oteros, R.3, Echeverri, C.3, Ruiz-Altisent, M.1

1Laboratorio de Propiedades Físicas y Tecnologías Avanzadas en Agroalimentación, Departamento de Ingeniería Rural, E.T.S.I. Agrónomos, Universidad Politécnica de Madrid-CEI Moncloa, Complutense s/n, Ciudad Universitaria, Madrid, Spain 2Departamento de Ciencia y Tecnologías Aplicadas a la Ingeniería Técnica Agrícola, E.U.I.T. Agrícola, Universidad Politécnica de Madrid-CEI Moncloa, Complutense, Ciudad Universitaria, Madrid, Spain 3Supracafé, S.A. Torres Quevedo, Polígono Industrial Prado de Regordoño, Móstoles, Madrid, Spain

E-mail: [email protected]

Abstract: In coffee processing the fermentation stage is considered one of the critical operations by its impact on the final quality of the product. However, the level of control of the fermentation process on each farm is often not adequate; the use of sensorics for controlling coffee fermentation is not common. The objective of this work is to characterize the fermentation temperature in a fermentation tank by applying spatial interpolation and a new methodology of data analysis based on phase space diagrams of temperature data, collected by means of multi-distributed, low cost and autonomous wireless sensors. A real coffee fermentation was supervised in the Cauca region (Colombia) with a network of 24 semi-passive TurboTag RFID temperature loggers with vacuum plastic cover, submerged directly in the fermenting mass. Temporal evolution and spatial distribution of temperature is described in terms of the phase diagram areas which characterizes the cyclic behaviour of temperature and highlights the significant heterogeneity of thermal conditions at different locations in the tank where the average temperature of the fermentation was 21.2 °C, although there were temperature ranges of 4.6°C, and average spatial standard deviation of ±1.21ºC. In the upper part of the tank we found high heterogeneity of temperatures, the higher temperatures and therefore the higher fermentation rates. While at the bottom, it has been computed an area in the phase diagram practically half of the area occupied by the sensors of the upper tank, therefore this location showed higher temperature homogeneity.

Keywords: Temperature; WIFI; Attractor; Control; Polar coordinates

40 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Development of New Value-added Products from Yam (Dioscorea

rotundata): Consumer Perference Analysis for Commercial Viability

Charles Tortoe, Stephen Nketia, Mary Glover-Amengo, Margaret Owusu, Papa Toah Akonor, Lynda Hagan, Solomon Dowona and Alice Padi

CSIR-Food Research Institute, P. O. Box M20 Accra

E-mail: [email protected]

Abstract: Yam (Dioscorea spp.) is a popular staple tropical root crop in West Africa. Its post harvest loses are between 30 - 40%. Developing value-added products would help address postharvest losses of yam. Three new yam products as Precooked Vacuum Packaged Yam, Yam Crisps and Yam-Legume Flour, were developed. Sensory evaluation was conducted on these products and further subjected to a consumer acceptability test in three selected locations in Accra, viz. Irish Kitchen, Tasty Treats, and the Central Business District of Accra Metropolis in Ghana. The developed products were compared to competing products and evaluated for preference, while the packaging was assessed based on attractiveness, size and user-friendliness. The developed products were generally rated as “same as” competing products. A yam flour composition of 8:1:1 yam flour, soybean flour and cowpea flour was accepted as best among the flours. Puna variety of yam was the most preferred precooked vacuum packaged yam, yam crisps and pudding made from yam-legume flour, respectively. Packaging was also largely attractive and user-friendly and the size was adequate. The three products have the prospects of performing greatly on the local and export market.

Keywords: Yam; Dioscorea spp.; Precooked vacuum packaged; Crisps; Yam-legume flour; Sensory evaluation; Consumer acceptability

41 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Effect of Co-Fermentation on The Nutritional Quality Of

Germinated Maize And Ungerminated Cowpea

Mojisolaa*, A. Oyarekua

Microbiology Department, Federal University, Oye-Ekiti, Nigeria

E-Mail: [email protected]

Abstract: Maize porridges are common infant complementary foods in Nigeria. Maize (Zeamays) like other cereals shows qualitative and quantitative deficiency in protein content. This study made efforts to improve the nutritional quality of maize by germinating maize and co-fermenting with cowpea. Germinated maize grain was co-fermented with un-germinated cowpea grains (GM/CO) for 72 h. Samples were withdrawn at 24 h intervals for pH monitoring. The control was un-germinated maize/cowpea (UGM/CO) Co-fermented. Using standard methods, products were analyzed for proximate composition, amino acids and gruels consistencies. Results indicated significant (p<0.05) increase in protein content of 12.50% in GM/CO over 5.74% in UGM/CO mixture and significant (p<0.05) increase in consistency and by implication decrease in viscosity from GM/CO porridge compared to UGM/CO unfermented gruel. GM/CO had significant (p0<0.5) reduction in carbohydrate content compared to its UGM/CO. In amino acids profile, GM/CO mixture was more enhanced in the following amino acids than UGM/CO analogue: Cyst (2.11-0.95), Met (1.47-0.89), Phenyl (1.82-1.38), and Val (5.47-4.41). However, lack of germination enhanced some AA such as Isoleu (28.0-18.0) and Tyr (28.0-21). The essential amino acid index was higher in GM/CO than UGM/CO. Of the total AA enhanced by germination 40% were EAA, while the branched chain amino acids valine and leucine were also higher in GM/CO than in UGM/CO mixture. A comparative statistical analysis between GM/CO and its UGM/CO showed that all the rxy values were significant at r=0.05 and n-2 degrees of freedom. The coefficient of alienation (CA) ranged from 20-50.7% whereas the corresponding index of forecasting efficiency (IFE) ranged between 49.30-65.0%. This study indicates that germination and fermentation of white maize results in the enhancement of its nutritional quality and the significant increase in consistencies and by implication reduced viscosity and increased nutrient and energy densities.

Keywords: Co-fermentation; Germination; Consistency; Cowpea; Maize; Nutritional quality

42 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Innovative Bioreactors for Pollution Control and Production of

Bio-energy and Value Added product from Animal Manure and Fruit

Processing Wastes

P. Y. Yanga, Joshua Lelemia Irvineb

Department of Molecular Bioscience & Bioengineering, University of Hawaii, Honolulu, USA

E-mail: [email protected], [email protected]

Abstract: Bio-energy receives newfound attention in light of rising energy and operational costs in the context of operating Wastewater Treatment Plant. There is a way to explore the hidden potential of drawing a connection between bio-energy (in the form of methane gas) production and its subsequent reuse for on-site facilities. Because of economic and social concerns, bio-energy is likely to continue to attract further interest, research, and development in the wastewater industry. The role of bio-energy production in the context of wastewater treatment/re-use will increasingly engender positive changes in society‟s attitudes and perceptions. In order to meet the current requirement at the University of Hawaii at Manoa, two major researches have been investigated. The innovative bioreactors for pollution control and production of bio-energy and value added products from animal manure and fruit processing wastes was investigated for both laboratory and pilot plant studies. It was found that a significant amount of bio-gas was produced from the wastewater. This was due to the development of the bioreactor known as Bio-nest, which is able to provide a better sludge distribution, dead zone, and higher organic loading for the treatment of milk parlor wastewater with high lipid/fat content. Furthermore, an evaluation of bio-processed fruit wastes into an added value by-product. Other parameters investigated include development of pre-treatment procedures, bio-process kinetics, and design/operation criteria. A relationship of required aeration time, pH, dissolved oxygen, and oxidation reduction potential curves during yeast growth was developed. The protein enhanced product from the bio-process fruit waste was subject to a shrimp feeding trial. It was found that it provided a similar cumulative mean growth as commercial feed and similar cumulative FCR (feed conversion ratio) as a controlled diet. This combined effort of treatment may provide an effective utilization of an existing wastewater treatment system as well as an affect on the food waste management system to achieve a sustainable environmental system.

Keywords: EMMC; Anaerobic bio-nest; Methane-gas; Wastewater treatment; Cell protein; Fruit processing waste

43 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Imitation Cheese Manufacture using Rapid Visco-analyzer and its

Optimization

Weiwei Bi1,2, Xiaodong Li1,2,a*,Shudong He1,2, Chunyan Yao1,2,ling Zhang1,2

1Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang, China 2College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China

E-mail: [email protected]

Abstract: Imitation cheeses in a laboratory-scale (30-g) made by a rapid visco analyzer (RVA) at different stirring speeds (speed of 200, 300 or 450 rpm) were investigated with a control (Stephan cooker at 1,500 rpm) at 85 °C through functional properties, microstructure and sensory evaluation. Compared with cheeses of similar composition made in a Stephan cooker, the response of colour, meltability, fat leakage and TPA values could be no difference by adjusting the speed of RVA. Scanning electron microscopy revealed that increasing stirring speed of RVA indicated a more effective fat emulsification and a uniform protein matrix, by reducing the fat globule size and improving their distribution through the protein matrix. On the sensory analysis, the imitation cheese made by RVA at 450 rpm was similar with the control made by Stephan cooker. Subsequently, the stirring speed, mixing time and heating temperature were optimized at 450 rpm, 7.50 min and 86 ℃ by response surface methodology (RSM). Results indicated that RVA can make imitation cheeses as well as the functional properties of the control in a laboratory-scale.

Keywords: Imitation cheeses; Rapid visco analyzer (RVA); Functional properties; Microstructure; Sensory evaluation

44 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Structural Properties of Plant Polysaccharides from Apple and Carrot

Pomace

Justyna Cybulskaa*, Beata Krukb, Joanna Mierczyńska, Arkadiusz Kozioł, Artur Zdunek

Institute of Agrophysics, Polish Academy of Sciences, ul., Doświadczalna 4, 20-290 Lublin, Poland

E-mail: [email protected], [email protected]

Abstract: Many macroscopic properties and sensory qualities of plant foods relate to the micro- and nanostructure. Cell walls are responsible for the texture of fruit and vegetable parenchyma tissue. Moreover, cell walls are a valuable component of daily diet as dietary fibre since they contribute to the correct functioning of the alimentary canal and thereby reduce the tendency toward obesity. Pomace is a major remnant after wine, juices and beverages production rich in cell wall polysaccharides that can be re-used i.e. as food additives. The aim of this work was exploration of structure of polysaccharides isolated from apple and carrot pomace. Atomic force microscopy and Fourier transformed infrared spectroscopy were the main tools applied to visualization and structural characterization of pomace compounds. The nanostructure of polysaccharide films as well as specific biopolymers isolated from the pomace was shown. The smallest dimensions were observed for pectin, the height of individual pectin chain was about 500 pm and the length from several dozen nm to 1000 nm. Hemiceluloses formed large, irregular structures with numerous side chains. The AFM images showed a fine network of cellulose microfibrils which is more or less disordered. Dimensions of cellulose chains were determined for microfibrils and amounted about 10 nm height and up to 2µm length. Analysis of FT-IR spectra allowed determination cellulose crystallinity, degree of methylation and acetylation of pectins and estimation of sugars ratio in hemicelluloses. Estimation of degree of polymerization was carried out on the basis of IR bands characteristic for C-O-C vibrations of glycosidic bonds. Application of AFM together with FT-IR to study of polysaccharides isolated form apple and carrot pomace provides new information about the materials and influence of earlier processing on the structural properties of the polysaccharides.

Keywords: Pomace; AFM; FT-IR; Polysaccharides; Structural properties

45 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Novel HPLC sample preparation for detection of microbial-induced

formation of zinc protoporphyrin IX in meat

Amin Ghadiri Khozroughi1,a*, Julia Jacob1, Antje Fröhling1, Lothar W. Kroh2, Oliver Schlüter1

1Leibniz Institute for Agricultural Engineering Potsdam-Bornim, Quality and Safety of Food and Feed, Max-Eyth-Allee 100, Potsdam, Germany 2Technical University Berlin, Institute for Food Technology and Food Chemistry, Gustav-Meyer-Allee 25, Berlin, Germany

E-mail: [email protected]

Abstract: Former investigations have shown the formation of zinc protoporphyrin IX (ZnPP) on the surface of stored pork (musculus longissimus dorsi) as well as an increase of ZnPP concentrations during storage. The reason for the formation of ZnPP post mortem is still unclear. ZnPP is a fluorescence active compound which reveals its emission at 590 nm at an excitation wavelength of 420 nm. It is usually not part of the heme b biosynthesis, which ceases in the formation of fluorescence inactive heme b (Fe-protoporphyrin IX). A potential reason for the formation of ZnPP could be the interaction of native micro flora with meat ingredients. The ability of microorganisms to release iron-affine macromolecules, such as pyoverdin by Pseudomonas fluorescens is supposed to be an explanation for the loss of Fe in heme structure and its substitution with Zn due to iron deficiency. To follow this assumption, bacteria needed to be inoculated in model solutions and investigated analytically by HPLC. To this end, a sample preparation had to be developed, coping with microbiological (sterile sample handling) and analytical (high sample purity) efforts: two pathways in sample preparation were tested which enabled the analytical detection of microbial cellular compounds using centrifugation and filtration steps or mechanical cell digestion, respectively. Bacteria were successfully removed from model suspensions after the centrifugation and filtration steps. The breakdown of the bacteria cells by mechanical digestion was successful, too, whereas the grade of cell digestion had to be improved to ensure quantitative analyses of inner cell compounds. To sum up, it can be stated that the combination of microbiological and analytical sample preparation techniques opens up new possibilities for the analytical investigations of chemical interactions between microorganism and meat.

Keywords: Zinc protoporphyrin; Bacteria; HPLC; Meat; Sample preparation

46 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Attapulgite and Several other Large Surface Solid Matrixes Improve

Surfactin Production of Bacillus Natto in Liquid State Fermentation

Wenjing Wang, Lijun Suna*, Yaling Wang, Huanming Liu, Defeng Xu

Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China

E-mail: [email protected]

Abstract: The study concerns surfactin production with liquid state fermentation by adding large surface solid matrixes into fermentation medium of Bacillus natto. Attapulgite, activated carbon and gauze were added to the main medium with some designed amount. The optimal fermentation was found in the 0.1g attapulgite experimental group. Determination of antimicrobial activity showed that inhibition zone diameter of the best experimental group was 20.68mm, 22.2% higher than the control group of 16.92mm, inhibition rate of the best experimental group was 91.6%, 23.6% higher than

control group of 74.1%; measurement of characteristic absorbance of surfactin showed that OD205 of the best experimental group was 0.699, 35.2% higher than control group; determination of biomass showed that cell concentration of control group was 17.5% lower than the experimental group. All of the determined indexes of experimental groups were better than the control group. Surfactin productivity by Bacillus natto was increased obviously by adding large surface solid matrixes into fermentation medium in this study, the attapulgite obtained the best effect in the three matrixes when the fermentation broth installed capacity was 50mL/100mL flask with a suitable adding amount of 0.1 ~ 0.2g.

Keywords: Matrixes; Attapulgite; Bacillus natto; Surfactin; Production

47 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Control of Regiospecificity of Cross-Linked Enzyme Aggregates of

Nonspecific Lipase to Produce a Human Milk Fat Substitute

Eduardo Caballero1,2,a

1Centro Regional de Estudios en Alimentos Saludables (CREAS), CONICYT-Regional GORE Región de Valparaíso, Chile 2Pontificia Universidad Católica de Valparaíso, Facultad de Ingeniería, Escuela de Ingeniería Bioquímica, Valparaíso, Chile

E-mail: [email protected]

Abstract: This work was focused in an immobilization methodology to change the regiospecificity of a non-specific lipase (PS from Burkholderia cepacia) and make it able to carry out a regiospecific interesterification reaction to produce structured lipids (triacyglycerols) with commercial application. The immobilization method studied was cross-linked enzyme aggregates (CLEAs). Three types of CLEAs of lipases PS were prepared using the same amount of enzyme: CLEAs without microenvironment (CLEAS-WM), with hydrophilic environment (CLEA-HFIL) and with hydrophobic environment (CLEAS-HFOB). Experimental designs were carried out to found the best conditions to produce each CLEA respect to their hydrolytic activity, protein content and water content. The best CLEA-WM was produced using 45mM of glutaraldehyde as crosslinking reagent and albumin/enzyme ratio of 25, CLEA-HFIL were prepared with dextran sulfate (0.55ml) and polietylenimine (0.1ml) and CLEA-HFOB were produced with hexametilenediamine as crosslinking reagent and trietoxipropilsilane as hydrophobic reagent. To evaluate the regiospecificity a molar ratio 1:6 tripalmitin/oleic acid (1g tripalmitin (mainly C16:0) and 1g oleic acid (C18:1)) and 10%w/w of each CLEA respect to substrates were used to carry out the interesterification reaction, which ones were performed at 50°C for 24h in solvent-free media. The best result was obtained by CLEA-HFOB, which shows better incorporation of C18:1 into tripalmitin and an acylglycerol profile (determined by TLC methodology) closer to a regiospecific lipase in comparison with CLEA-WM and CLEA-HFIL. These results can be explained due to CLEA with hydrophobic environment could avoid the presence of minimal amounts of water in the reaction mixture allowing a regiospecific performance and suppressing, at least partially, the acyl migration phenomenon.

Keywords: Regiospecific interesterification; Lipase; Cross-linked enzyme aggregate

48 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Changes in Antioxidant Properties and Volatile Compounds of Kaffir

Lime Leaf as Affected by Cooking Processes

S Siriamornpun1,a*, J Ratseewo1, N Meeso2

1Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Mahasarakham University, Kantarawichai, Mahasarakham, Thailand 2Research Unit of Drying Technology for Agricultural Products, Faculty of Engineering, Mahasarakham University, Kuntarawichai, Mahasarakham, Thailand

E-mail: [email protected]

Abstract: Kaffir lime leaf is one of important spices used in eastern cuisines especially in Thai food and that has been cooked in many ways. Our present study investigated the effect of cooking methods on antioxidant properties of kaffir lime leaf. Six cooking methods including blanching, boiling, steaming, frying, roasting and drying were evaluated. Furthermore, volatiles compounds in all treated samples were also determined compared with the fresh leaves. Steaming has shown to provide the highest values of most parameters tested (TPC, TFC, DPPH and FRAP values) and drying with hot air gave the lowest of those values. Critonella was the predominant volatile compound which was enhanced by deep frying, roasting and hot air drying however was significantly decreased by water involving process; blanching, boiling and steaming.

Keywords: Antioxidant properties; Volatile compounds; Kaffir lime (Citrus hystrixDC.); Cooking processes

49 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Discrimination and Prediction of Strawberry Juice Characteristics

Processed by Different Kinds of Pretreatment Based on Electronic

Nose

Shanshan Qiu, Jun Wanga*, Liping Gao

Department of Biosystems Engineering and food science, Zhejiang University, 388 Yuhangtang Road, Hangzhou, China

E-mail: [email protected]

Abstract: Strawberry juices processed by five different kinds of pretreatments (i.e. microwave pasteurization, steam blanching, high temperature short time pasteurization, frozen-thawed, and freshly squeezed) were evaluated and classified by the static-headspace sampling method using an electronic nose (E-nose). Principal-component analysis (PCA), linear-discriminant analysis (LDA), Cluster Analysis (CA) were applied to the generated patterns to achieve classification into the five groups of strawberry samples and partial least squares regression (PLSR) was used to establish the correlation between sensor signals and the strawberry juice quality indices including vitamin C, total acid (TA), pH, total soluble solid (TSS). The results indicated that E-nose data after LDA is able to discriminate between strawberry juices processed by different kinds of pretreatments. The cumulative contribution of first two principle components was 99.77%, which was much higher than that of LDA approach (88.87%). However, no good separation was found in PCA. It is notable that strawberry juices pretreated by microwave pasteurization might “smell” very close to strawberry juices without any pretreatment, which could be very useful information in fruit juice industry, according to the results from both PCA and CA. The correlations between sensor signals and the TSS index, Vc index were experimentally examined with the calibration coefficient R2 of 0.8659 and 0.8412, respectively, and the prediction coefficient R2 of 0.8412 and 0.7292, respectively. The predictions of TA and pH were not as ideal as the prediction of TSS and Vc did. This paper would like to give enlightenment for the further possibility of using the combination of E-nose and E-tongue to discriminate and predict physical and chemical parameters of fruit juices for future study.

Keywords: Electronic nose; Strawberry juice; Pretreatment; Classification; Prediction

50 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of Temperature, pH, Fe2+ and Four Natural Products on the

Content of Nε-(carboxymethyl)-lysine, a Reference for Food

Processing

Di, Zhaoa*, Bing Li, Lipeng Han

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

E-mail: [email protected]

Abstract: Nε-(carboxymethyl)-lysine (CML) is regarded as a typical advenced glycation end product with various hazard formed in maillard reaction according to many former studies. Effects of two typical food processing condition: pH, temperature, and Fe2+ as well as four kinds of natural products on the CML content in glucose-lysine aqueous solution was studied. Results showed CML content changed significantly in relation to different pH and temperature with the conclusion that a higher temperature and neutral or alkaline environment indicate a higher content of CML (4.557mmol/L at 100℃ in neutral pH). The four natural products showed different effects on CML content. Vitamin C increased content of CML significantly (39.7% when 10mmol/L Vitamin C was added). In contrast, the other three natural products turn out to be inhibitors of CML with following inhibitory activity: quercetin(41.2% with 10mmol/L quercetin)>Vitamin B1(36.8% with 10mmol/L Vitamin B1)>Vitamin B6(32.1% with 10mmol/L Vitamin B6). This study may provide a reference for food processing to lower the hazard of advenced glycation end product.

Keywords: CML; Maillard; Food processing; Inhibitor

51 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Synbiotic Interaction of Inulin and Fructooligosaccharide

with Lactic Acid bacteria on the Physicochemical, Rheological,

Textural and Sensory Characteristics of Soy Yoghurt

Shalini Mishraa*, H N Mishra

Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur

E-mail: [email protected]

Abstract: Preparation of a yogurt-like product from non-dairy raw material such as soy with probiotic and prebiotics is a novel development in the field of fermented functional foods. The present research work was undertaken to study synbiotic effects of probiotic and prebiotics on the physicochemical, rheological, textural and sensory characteristics of soy yogurt. Soymilk (TS 12-13 %, TSS 11-12 %, pH 6.20-6.44, Protein 4.2–5.0 %, Fat 2.13-2.67 %) was prepared by soaking and grinding of soybeans followed by steaming. Prepared soy milk inoculated wih 3% of culture suspension of Lb. plantarum NCDC 414, Lb. acidophilus NCDC11 and Lb. rhamnosus NCDC024 in the combinations of St. thermophillus NCDC 237 and incubated at 40 °C up to pH 4.5 (selected as the condition to stop the fermentation). The fermentation process was completed in 5-7 h. Hardness was significantly (P < 0.05) higher for soy yoghurt supplemented with FOS fermented by binary co-culture of St. thermophillus-Lb. acidophilus and St. thermophillus-Lb. rhamnosus. Hardness 2-4.3 N and cohesiveness 0.41- 0.50 were observed in samples with I and FOS. The soy yogurt with I & FOS showed more viscous and pseudoplastic properties than the control soy yogurt. All the FOS supplemented samples showed higher G' (1200- 1505 Pa) and lower tan δ (0.273–0.446) values which signifies firmer and solid-like character of the gel. FOS supplemented soy yoghurt made with St.

thermophillus-L. acidophilus resulted in improved product characteristics with shorter t pH 4.5 (4.28 h). The viable cell counts achieved were within the required levels of 109–1012 cfu/ml for probiotic products. The developed soy yoghurt with FOS had good sensory characteristics as compared with the plain soy yoghurt.

Keywords: Symbiotic; Probiotic; Prebiotics

52 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Flavor Enhancement Technique of Complex Enzyme Application

of Traditional Cantonese Sausage

Xie Wancui1,a, Yang Xihong1,2,b*, Wu Hongwei1, Cheng Yuqing1

1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China 2Guangdong Wens Caren Foodstuffs Co., LTD, Yunfu, China

Email: [email protected], [email protected]

Abstract: In order to improve the flavor of Chinese traditional Cantonese sausage, complex enzymes were added to the sausage to promote the degradation of proteins and lipids, which was conducive to the formation of volatile flavor compounds. Many factors were investigated such as type of the enzymes, ratio of the complex ingredients, and the amount of additional. The optimum additive amount were confirmed by a series of single factor test and composite enzymes design, which included 0.01% lipase enzymes and 0.015% flavor enzymes. Firstly, Sensory evaluation method of QDA was adapted to discuss the flavor difference, and sweet, salty, mellow taste, preserved fragrance and structure of the finished product for sensory score, overall score of the composite enzyme is the highest. Then GC-MS analysis was used to identify the specific flavor compounds of the products. Total of 51 kinds of volatile flavor compounds were detected. Compared with the traditional sausage, by adding the composite enzyme make the volatile flavor compounds‟ type and content changed obviously, 6 kinds of esters which was the main flavor compounds of sausage have been added, 15.52% of the content have increased. 3.15% of alcohol been decreased because of esterification, and that their content increased from 77.75% to 90.02%. The results showed that compolex enzyme can significantly enhance the ester aroma of Cantonese sausage, mellow taste and preserved fragrance, so the total flavor will enhancement highly. The study has certain significance to promote the industrialization of the traditional sausage.

Keywords: Chinese traditional Cantonese sausage; Flavor; Enhancement; Lipase; Enzymes technique

53 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of the addition of superfine ground wheat flours on Chinese

Mantou qualities

Erqi Guan, Wuhan Guo, Ke Biana*, Mengmeng Li, Kun Zhang, Mengmeng Xu

College of Food Science and Technology, Henan University of Technology/Henan Food Crop Collaborative Innovation Center, Zhengzhou, China

E-mail: [email protected]

Abstract: Superfine ground wheat flours, due to the increased damaged starch content, constitute an opportunity to increase water absorption capacity and products output in cooking or baking. Therefore, the addition of superfine ground floor to the normal flour may modify the corresponding dough properties and the resultant Mantou qualities. The objectives of this study were to investigate the effects of the different substitution of the wheat flour by superfine ground wheat flour (with different particle size, produced with different impact strength) on Chinese Mantou volume, colour, shape, texture, and viscoelasticity. The results indicated that the wheat flour particle size decreased significantly with increased impact strength. Water absorption capacity rose and the dough stability increased firstly and then decreased with wheat flour particle size decreases. Superfine ground did negatively influence the qualities (including volume, colour, shape, texture, and viscoelasticity) of Chinese Mantou significantly, while adding superfine ground wheat flour with different composition improved these qualities. The quality evaluation score of Chinese Mantou with 15% substitution of superfine ground wheat flour (average particle size: 10-20μm) was 3.7 points higher than the control sample. This result indicated that it was possible to obtain adequate Chinese Mantou qualities using dough with appropriate proportions of superfine ground wheat flour.

Key words: Superfine ground; Wheat flour; Chinese Mantou qualities

54 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of Superfine Ground on Wheat Flour Qualities and Dough

Rheological Properties

Erqi Guan1, Yumeng Zhao1, Ke Bian1,a*, Mengmeng Li1, Xiaoling Liu2, Kun Zhang1, Mengmeng Xu1, Wuhan Guo1

1College of Food Science and Technology, Henan University of Technology, Henan Food Crop Collaborative Innovation Center, Zhengzhou, China 2School of Life Sciences, Tsinghua University, Beijing, China

E-mail: [email protected]

Abstract: The effects of superfine ground on wheat flour properties and dough rheological properties were investigated. Wheat with strong gluten were milled with Bühler test mill and further comminuted into 6 different particle size groups using a jet miller. The effects of comminution degree on flour properties and dough rheological properties (farinograph parameters) were examined. As the flour particle size was decreased, damaged starch content, SDS-sedimentation value, water absorption capacity exhibited significant increases, while the parameters of wet gluten content, dry gluten content, and falling number showed opposite trend. Nevertheless, the peak viscosity, dough stability and farinograph quality number (FQN) were increased firstly and then decreased. No obvious changes on the gluten index were observed. These results indicate that the properties of wheat flour and dough processing characteristics could be significantly changed by superfine ground.

Key words: Wheat flour; Superfine ground; Physicochemical properties; Dough rheological properties

55 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

A Study of Baking with Miniature Breads

Lu Zhang1, Yi Tang1, Xiaojuan Wu1, Xiao Dong Chen1,2,a*, Weibiao Zhou3

1 Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, China 2 Research Institute of Chemical Engineering and Technology, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, China 3 Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore

E-mail: [email protected]

Abstract: At present, regular size bread is usually used in the studies of bread baking. Here, an economical and time-saving laboratory approach to study bread baking is described: a small quantity of dough (0.1 g ~ 1.0 g) was baked in each test, and the whole baking time can be shortened to 6 min. Some physical properties of the miniature breads baked at 145, 175, and 205 oC respectively were determined. Specifically, weight losses of the whole bread and thickness of the bread crust increased with time while moisture contents decreased. Moreover, browning was visualised using both chromameter and image analysis method.

Keywords: Miniature bread; Baking; Crust thickness; Browning

56 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Additives on the Rheological and Quality Characteristics of

Chinese Rolls

Dong-jing Zhang, Yan-xing Zhao, Wei Yang, Yao Xu, Zheng Zhaoa

Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China

E-mail: [email protected]

Abstract: Effect of additives like carboxymethylcellulose (CMC), xanthan (XN), a-amylase (AA) and glycerol monostearate (GMS) on the rheological and quality characteristics of Chinese rolls was studied. Addition of XN and GMS to wheat flour increased peak viscosity, while CMC and AA decreased the peak viscosity. The set back value decreased with the addition of additives. Addition of AA to wheat flour increased batter viscosity, while CMC, XN and GMS decreased batter viscosity, CMC showed the lowest value. Addition of CMC, XN and GMS obviously improved the quality of wheat flour dough, including stability and the resistance of flour dough. Among different additives tried, additives improved the overall quality score of Chinese rolls.

Keywords: Chinese rolls; Rheological; Additives; Sensory quality

57 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Small Amount of Sodium Carbonate on Konjac

Glucomannan-induced Changes in Starch Gelatinization and

Retrogradation

Yun Zhou1, Dan Zhao1, Satoru Nirasawa2, Eizo Tatsumi2, Yongqiang Cheng1,a

1Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China 2Japan International Research Center for Agricultural Sciences, Tsukuba, Japan

E-mail: [email protected]

Abstract: In a food system containing starch and hydrocolloid, many other ingredients (e.g., sugars, salts and alkalis) influence and even alter the processes of gelatinization, pasting, breakdown, and retrogradation. There is a gap in understanding the three-component interaction, which is critical to a better knowledge of food quality. The effects of konjac glucomannan (KGM) on wheat starch were investigated in the presence of small amounts of sodium carbonate (0.1%–0.2% of wheat starch) using differential scanning calorimeter (DSC), rapid viscosity analyzer (RVA), laser diffraction particle size analyzer and rheometer. These effects can be recapitulated as heating the starch dispersion in KGM–sodium carbonate solution at elevating temperatures resulted in significantly delayed granule swelling and inhibited amylose leaching, despite that KGM and sodium carbonate alone, at the same level of addition (based on a fixed starch/water ratio), had little or opposite effect, respectively. A small amount of sodium carbonate exerted a strong influence on further slowing the rate of long-term retrogradation in wheat starch gels at the specific concentrations of KGM, which competed with amylose in amylose–amylose intermolecular interactions to inhibit amylose aggregation and retard structural ordering. It was suggested that KGM molecules could become more extended with sodium carbonate added, allowing hydrogen bonding to amylose and interacting synergistically with amylose to form gelled structure upon cooling. This was supported by dynamic force spectroscopy.

Keywords: Konjac glucomannan; Wheat starch; Sodium carbonate; Gelatinization; Retrogradation; AFM

58 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

An Application of Spiral Wound Nanofiltration Membranes in

Galactooligosaccharide Separation

Andrea Hinková, Petra Židová, Vladimír Pour, Svatopluk Henke, Zdeněk Bubník

Department of Carbohydrates and Cereals, Institute of Chemical Technology in Prague, Technicka 6, 166 28, Prague 6, Czech Republic

E-mail: [email protected]

Abstracts: Cheese whey is a material which rises in large quantities during production of cheese. Despite containing a large range of valuable compounds (e.g. proteins, lactose, minerals and water soluble vitamins), whey is often considered as a waste material and disposed in waste waters. Therefore techniques for whey further treatment and utilization will both reduced the amount of wastes and improve the economy of the manufacturing process. In our work we focused on application of spiral wound nanofiltration membranes to separate galactooligosaccharides (GOS) produced by enzymatic hydrolysis of lactose originating from whey. For their prebiotic properties, GOS can be used in functional food products. In a literature we can find lots of studies about whey nanofiltration, however most of them are focused on model solution and only few bring data from separation of real industrial solutions. We compared three different spiral wound membranes (NTR-7450-S2F by Nitto Denko; Filmtec NF90-2540 and Filmtec NF270-2540 both by Dow Chemicals) in isolation of GOS and measured the kinetics and effectiveness of the separation. Achieved mass concentration factors (MCF) were 1.1 – 2.7 depending on the membrane type. The filtration on the NF-270 membrane (Dow Chemicals) was the fastest one where 10 L of whey was filtered within 4 – 5 minutes and the permeate flux was 23 L/h.m2 at 35 °C and 29 L/h.m2 at 45 °C. This membrane also showed the highest permeability of 161 L/h.m2 expressed as a pure water flux. Membrane NTR-7450 (Nitto Denko) gave the permeate fluxes of 1.3 – 1.5 L/h.m2 depending on the temperature and the filtrations lasted 80 minutes on average. The filtration on the NF-90 membrane (Dow Chemicals) was the slowest one with average permeates flux of 0.2 L/h.m2 and the average duration of the filtration of 196 minutes. This membrane was also most sensitive to membrane fouling. The separation efficiency was affected by temperature; with higher temperature the rejection of lactose was also higher. The rejection factor for monosaccharides (glucose and galactose) was 74 – 95 %, and disaccharide (lactose) nearly 97 % on the NF-90 membrane. Membrane MF-270 manifested also a very good lactose rejection (93 % at 45 °C) whereas the lactose rejection of the membrane NTR-7450 was only 74 % at 50 °C.

59 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Technology of Flour Molded Products with Improved Structure and

Enhanced Nutritional Value

Kateryna V. Dugina1, Victor O. Zverev1, Olga M. Shanina2

1Department of Processing and Food Technologies, Petro Vasilenko Kharkiv National Technical University of Agriculture, 92, Myronosytska str., Kharkiv, Ukraine 2Technical Sciences, Department of Processing and Food Technologies, Petro Vasilenko Kharkiv National Technical University of Agriculture, 92, Myronosytska str., Kharkiv, Ukraine

E-mail: [email protected]

Abstract: One of the effective ways to increase nutritional value and expand the range of cereals is combining different types of grain. Using computational methods, we were able to develop a rational flour composition from grain, vegetables, and dairy and obtain products with higher content of essential amino acids. Glycemic indexes of these compositions were reduced to 45% compared with wheat flour (70%), and indexes of protein quality were increased in 3-5 times. However, the main problem of products based on flour mixes and vegetable puree is to provide structure, familiar to consumers. Today there are also successfully used a variety of ingredients with different origin and nutritional properties. The most effective, eco-friendly is functional animal proteins, made from recycled raw meat materials, and the family of transglutaminase enzymes. To measure the influence of these additives on properties of final products we used standardized and tests of food culinary properties. Our research showed that functional animal properties and/or transglutaminase significantly improve the properties of dough and the quality of the final product. The consistency of the products and their appearance get better. Basing on these studies, we can say about usefulness of protein additives for structure forming of unleavened dough.

Keywords: Flour molded products; Rheological properties; Nutritional value; Functional animal proteins; Transglutaminase

60 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Nutraceutical Composition of Ber (Zizyphus Mauritiana LAMK) Juice:

Effect of Enzyme Assisted Processing

Vishwanath S. Khandarea*, Tushar J. Pawar, Dattaprasad P. Waskar

Department of Horticulture, Marathwada Krishi Vidyapeeth, Parbhani, India

E-mail: [email protected]

Abstract: Polyphenolic compounds in recent year have assumed greater significance in diet because of their proven antioxidant effects including the prevention of chronic and life style diseases. Ber (Zizyphus mauritiana Lamk) is an excellent source of several polyphenolic compounds. Effect of pre-press maceration treatment with cell wall degrading enzyme „Pectinase‟ on nutraceutical composition of ber juice was investigated. Enzyme assisted processing significantly (p<0.05) improved the nutraceutical composition of ber juice. The ber juice extracted via Pectinase had richer nutraceutical composition than control. There was an overall increase of 70% in juice yield, 70 % in total phenolics and 46 % in total flavonoids through Pectinase. The in-vitro total antioxidant activity (AOX) in ber juice was 19.58 µmol Trolox/ml and 13.44 µmol Trolox/ml in Ferric Reducing Antioxidant Power (FRAP) and Cupric Reducing Antioxidant Capacity (CUPRAC) assays respectively. There was 41-65% increase in total AOX of ber juice extracted with enzyme over straight pressed juice. The results indicate that tailoring of enzyme can yield antioxidant rich juice products. Optimization of strategy for extraction of phenolic rich juice from ber can offer an opportunity for its utilization in developing novel functional beverages with enhanced nutraceutical composition and high antioxidant activity.

Keywords: Ber; Enzyme assisted processing; Pectinase; Total phenolics; Total flavonoids; Antioxidant activity

61 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Enrichment of Guava (Psidium guajava L.) Beverage: Improved

Colour and Functional Quality

Girrdhari.M. Waghmarea*, Smita M. Panpatil, Vishwanath S. Khandare

Department of Horticulture, Marathwada Agriculture University, Parbhani, India

E-mail: [email protected]

Abstract: Guava (Psidium guajava) is a nutritious fruit rich in vitamin C, pectin and minerals. Guava fruits are also processed and preserved in the form of a variety of products such as pulp, puree, jam ,jelly, beverages, juice and canned products. The present investigation was undertaken to study the effect of enzyme assisted processing and blending of guava RTS with black carrot juice, an experiment was conducted at Marathwada Krishi Vidyapeeth, Parbhani during 2011. Enzyme assisted processing of guava significantly improved the juice yield, total soluble solids, acidity pH, ascorbic acid and sugars. There was 22.97% increase in guava juice yield extracted with enzyme over control juice. Blending of guava RTS with 5%, 10%, 15% and 20% of black carrot juice , there was significant increase in total anthocyanin content 20.91 mg/L, 24.44 mg/L, 26.45 mg/L and 29.83 mg/L, respectively. The enzyme assisted processing and blending of guava RTS with black carrot juice significantly improved the functional properties of the guava RTS.

Keyword: Guava; Enzyme assisted Processing; Functional quality; Black carrot

62 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Texture Characteristic and Sensory Acceptance of PSE and DFD

Chicken Breast Muscles Excised 3 h and 24 h p.m. throughout the

Seasons

Malgorzata Korzeniowska1,a*, Tomasz Lesiow2, Maciej Oziemblowski1, Lukasz Bobak1, Tadeusz Szmanko1

1Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland 2Department of Quality Analysis, Engineering and Economics Faculty, University of Economics in Wroclaw, Poland

E-mail: [email protected]

Abstract: The aim of the study was to evaluate the quality, with the special respect to texture and sensory parameters, of PSE and DFD chicken breast muscles throughout the seasons. Research was conducted in industry from autumn to summer the following year. PSE meat excited from carcass 3 h p.m. In spring was characterized by lower gumminess and chewiness than in summer, lower cutting force in autumn. Stickiness of PSE muscle in autumn was higher than in other seasons. Normal muscles in spring had lower chewiness and cutting force than in summer/autumn, and lower fragileness in autumn than in winter. In autumn lower stickiness was found for DFD muscle. The highest cooking loss occurred in summer compared to other seasons, especially for PSE and DFD muscles. Normal muscles excised 24 h p.m. were characterized by lower gumminess in spring than in winter, however the values were greater than for DFD muscles. Cutting force of PSE muscles in spring was higher than in summer. In summer PSE muscles had significantly higher cooking loss than DFD muscles. PSE muscles excised 3 h p.m. received the lowest ratings of all sensory attributes, except for color, in spring and winter. A similar trend was observed for N muscles for taste, smell, overall acceptability, and for DFD muscles for taste, smell, color, marbling and overall acceptability. All types of the muscles received the highest sensory acceptance in autumn and summer, whereas in spring PSE and DFD muscles got the lowest scores (except texture). Muscles collected 24 h p.m. in winter got lower scores for color (N), texture (PSE) and marbling (DFD) comparing to other seasons. No significant changes in the evaluated parameters depending on the type of muscles were found. Generally, overall sensory acceptability of N muscles was the highest followed by PSE and DFD.

Keywords: Defected chicken breast muscles; Seasons; Quality; Sensory; Texture

63 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Application of Esculin Hydrolysis for Primary Screening of Listeria

spp. in PALCAM Broth via Optical Density Measurement

Ruamporn Liamkaew, Aluck Thipayarata

Department of Food Engineering, King Mongkut‟s University of Technology Thonburi, Bangkok, Thailand

E-mail: [email protected]

Abstract: The aim of this study was to develop knowledge for rapid screening of Listeria spp. in food samples and food environment for routine monitoring in food industries. The common Listeria selective broth (PALCAM broth or PB) containing esculin and ferric ammonium citrate was chosen as a selective medium. All Listeria spp. can hydrolyze esculin to 6, 7-dihidroxycoumarin which reacts with ferric ions to form a blackened broth, a presumptive indicator of the existence of Listeria spp. This esculin hydrolysis activity was used to determine the efficacy of PB with different concentrations of selective inhibitors (acriflavine and lithium chloride) for detecting the presence of Listeria. The optical property of PB was measured spectrophometrically to differentiate Listeria spp. from non-Listeria spp. Listeria innocua and Listeria ivanovii were used as model microorganisms of Listeria. Spectroscopic scans were performed on both positive and negative controls up to 24 h after inoculation. The optimal wavelength showing the highest absorbance difference between blackened (positive control) and reddish (negative control) broths was determined to be 650 nm. Gram-negative competitors (Escherichia coli and Salmonella anatum) and Gram-positive non-Listeria bacteria (Staphylococcus aureus and Enterococcus faecalis) were included to evaluate the selectivity of PB. The optical density development of cultured PB was very effective in differentiating Gram-positive from Gram-negative cultures. As Gram-positive E. faecalis interfered the identification of Listeria spp. In PB, we modified the concentrations of lithium chloride (10-20 g/L) and acriflavine (5-10 mg/L) to determine the effect on Listeria selectivity. Increasing the concentrations of lithium chloride and acriflavine to 15 mg/L and 10 g/L respectively, extended the lag phase of E. faecalis and improved the optical differentiation of Listeria spp. from E. faecalis.

Keywords: Acriflavine; Esculin hydrolysis; Listeria; Lithium chloride; PALCAM

64 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Purification of Dextransucrase by Aqueous Two-phase Partitioning:

Effects of Exogenous Dextran’s Molecular Weight and Concentration

Mei Liu 1,2, Ying Liang 3, Yuanyuan Pu 1,2, Yiping Zhang 1,2, Qingsong Zou 1,2, Xiaomai Yao 1,2, Lei Huang 1,2, Shan Chen 1,a

1Center for Sugar Engineering and Technology Research, Guangxi University, Nanning, China 2College of Light Industry and Food Engineering, Guangxi University, Nanning, China 3College of Life Science ＆ Technology, Guangxi University, Nanning, China

E-mail: [email protected]

Abstract: Dextransucrase (EC 2.4.1.5, DSase) is a glucosyltransferase which catalyzes the synthesis of dextran from sucrose. Dextran has numerous applications in food, pharmaceutical, chemical industry, etc.. Purification of DSase is difficult because of viscous dextran in the medium. Various methods such as ultra-filtration, ammonium sulfate precipitation, organic solvent precipitation and chromatography have been used to purify DSase. Among all the reported purification methods, aqueous two-phase partitioning (ATPP) is a simple, mild and effective method for DSase purification. Researches about purification of DSase using polyethylene glycol (PEG)-dextran aqueous two-phase system (ATPS) mainly focus on effects of PEG‟s molecular weight and concentration on purification of DSase. In this paper, ATPP by using PEG and exogenous dextran was employed to purify DSase which was produced by Leuconostoc mesenteroides CICC 21724. Effects of exogenous dextran‟s molecular weight and concentration on purification of DSase with certain PEG molecular weight and concentration were investigated. Among the three dextrans (Dextran T-10, Dextran T-40 and Dextran T-70), ATPP by adding 1.6% Dextran T-10 gave DSase the maximum purification fold of 1.86 with 95.99% activity recovery and specific activity of 29.90 U/mg. The optimal extraction conditions were as follows: ATPS established with 15% PEG 6000 and exogenous 1.6% Dextran T-10, and phase partitioning for 1 h at 4 ℃. When the molecular weight of exogenous dextran with a certain concentration changed from 10-70 kDa, the lower the molecular weight, the higher purification fold of DSase was. Moreover, a higher concentration of lower molecular weight dextran was required to achieve higher purification fold of DSase.

Keywords: Dextransucrase; Aqueous two-phase partitioning; Dextran; Polyethylene glycol; Purification fold

65 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Rheological Transitions and Thermal Phase Transitions of Atlantic

Cod Muscles at Low and Ultra-low Temperatures

Tolstorebrov1,a*, T.M. Eikevik1,b, M. Bantle2,c

Affiliation, Norwegian University of Science and Technology, Kolbjørn Hejes v 1B, Trondheim, Norway 2SINTEF Energibruk, Kolbjørn Hejes v 1B, Trondheim, Norway

E-mail: [email protected]; [email protected]; [email protected]

Abstract: The two glass transitions of fresh cod were detected at –76.29 (0.95) °C, and at –13.30 (0.45) °C. The unfreezable moisture content was 7.62 % w.b. in the frozen sample. The incipient melting point was –33.5 (0.51) °C. The state diagram was obtained as a consequence of using the Gordon-Taylor and modified Clausius-Clapeyron equations. The maximal freeze concentration measured at 75.6 % solids.The rupture strength and Young‟s modulus increased linearly with the decreasing temperature; their abrupt changes were observed between –80 °C and –85 °C, when both values increased sharply and then were stable until –130 °C. The rheological properties correlated with the thermal phase transition in the cod‟s tissues, and with the water state in the product. The abrupt changes in rapture strength and Young‟s modulus are related to the low temperature of the glass transition. The cod tissues in the glassy state showed only brittle properties.

Keywords: State diagram; Glass transition; Young‟s modulus

66 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

PH Reduction of Vegetables by Vacuum Impregnation

Antonio Derossia, Teresa De Pilli, Carla Severini

Department of Science of Agricultural of Food of Environment, University of Foggia

E-mail: [email protected]

Abstract: pH reduction is one of the most important stabilization treatments performed from food industry. Particularly, in the case of vegetable acidification, the prevention of the out-growth of pathogen spores surviving the heat treatment (as Cl.botulinum) is essential. As known, a pH ≤ 4.6 is able to inhibit the germination and toxin production of Cl.botulinum (FDA, 2009). In order to reach this pH value, several methodologies are traditionally applied, among which acidifying-blanching, acidifying-dipping and direct batch addiction are the most used. However, some disadvantages may be highlighted. As example, although the acidifying-dipping at room or cold temperature prevents the degradation of sensorial properties, the slow diffusion of hydrogen ions into vegetable tissues often makes this technique difficult to apply at industrial scale. In the last years, vacuum impregnation (VI) and pulsed vacuum impregnation (PVI) was shown to be a useful tool to improve the rate of solid-liquid operations. At first, VI was used to improve osmotic dehydration (VOD) and it was clearly explained and mathematically modeled (Fito, 1994; Fito et al., 1996; Barat et al., 2001). The aim of this paper was to study the application of VI treatments to improve/accelerate pH reduction vegetables. In this way, the kinetic of pH reduction, the response of vegetables and the effect on visual aspect for carrots, eggplants, zucchini and mushroom and pepper samples were studied in different operative conditions. The results showed that VI and PVI may be considered as useful tools to significantly improve the rate of vegetable acidification in comparison with a conventional acidifying-treatment. For instance, in the case of zucchini slices an increase of rate treatment of about 2 times was observed reducing pressure value from 400 to 200 mbar. However, it was highlighted that, for some vegetables, the deformation-relaxation phenomena affected their visual aspect leading to a reduction of consumer‟s expectation.

Keywords: PH; Vegetables; Deformation-relaxation phenomena; Vacuum; Peleg‟s model

67

Chapter 2: Non-thermal Techniques

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of High Hydrostatic Pressure and Transglutaminase on Texture,

Color and Sensory Profiling of Restructured Meat

Rosiane C. Bonfim1, Amauri Rosenthal2,a*, Rosires Deliza2, Simone P. Mathias1, José C. Sá Ferreira2, William F. Leal Jr.2

1DTA/UFRRJ, BR 465 – Km 07, CEP 23, Seropédica-RJ, Brazil 2Embrapa Agroindústria de Alimentos, Av., das Américas, CEP 23, Rio de Janeiro, Brazil

E-mail: [email protected]

Abstract: High hydrostatic pressure (HHP) in combination with transglutaminase or both separately may cause changes in texture of meat as a consequence of protein conformation modification due to crosslinking among amino acid residues, and may have an effect on beef tenderness. This study investigated the effect of HHP and microbial transglutaminase (MTGase) on color, texture (TPA), and sensory profiling of chuck tender bovine, a cut that would be more appreciated if it were tenderer. Cuts of chuck tender bovine were prepared following an experimental design by varying the level of MTGase (0.5%, 0.7% and 1.0%) with and without being pressurized (200MPa). After, the cuts were mixed with preservatives (water 3%, NaCl 1.5%, monosodium glutamate 0.15%), put in plastic casing where were kept for 5h, followed by slicing (2cm slices), yielding restructured meat. The slices were cooked to 72 °C (internal temperature) and analysed in relation to instrumental texture and color. Samples were also evaluated by 100 beef consumers using the CATA -Check-All-That-Apply–question, which contained descriptive and hedonic terms. Preference was used as supplementary variable in the statistical analysis. The texture profile analysis (TPA) has been widely applied to parameters such as hardness, springiness, cohesiveness and chewiness. Pressure application at 200MPa promoted an increase in parameter L (T1= 10.30 and T5= 50.35) and decrease of a*, b*, C and Hº, showing a decreasing of red intensity. These results have possibly occurred due to structural modifications of myoglobin, which was observed in a complementary SDS-PAGE analysis. The use of HHP (200MPa) decreased the hardness parameter when compared with the control (T1= 25.31N and T5= 23.49N). Consumer‟s sensory profiling revealed that positive terms (such as nice flavour, juicy, and tender) were used by participants to describe samples T3 (0.7% MTGase) and T5 (200MPa). The results suggest that applying enzymatic treatment or high hydrostatic pressure separately can be an alternative to produce meat products with improved texture, which can be used by the meat industry. Further study should be carried out to investigate other MTGase/HHP combination effects on cuts of chuck tender.

Keywords: High hydrostatic pressure (HHP); Microbial transglutaminase (MTGase); Colour; Texture; Consumer

71 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Influence of Ultrasound on the Structure, Rheological Properties

and Degradation Path of Citrus Pectin

Donghong Liu1,2,a*Lifen Zhang3, Guanhao Bu3, Fusheng Chen3

1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China 2Fuli Institute of Food Science, Zhejiang University, Hangzhou, Zhejiang, China3 College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan, China

E-mail: [email protected]

Abstract: The effects of ultrasound on the molecular weight, structure and rheological properties of pectin were investigated. The degradation path of pectin by ultrasound was also studied. The structure and rheological properties of the degradation products were identified by high performance liquid chromatography-photodiode array detector (HPLC-PAD), flourier transform infrared spectroscopy (FTIR) and rheometer. The results indicated that the weight-average molecular weight of pectin decreased rapidly after ultrasound-treated. It reduced to about one third of the initial pectin when ultrasound for 90 min. The polydispersity reduced from 2.30 to 1.59. The degradation products had a uniform and narrow distribution of molecular weight. The main chain composition and monosaccharide constituents of pectin remained unchanged after ultrasound treatment. The reduction ratio of (Gal+Ara): Rha suggested a decrease in neutral sugar side chain size of degraded pectin. Together with FTIR results showed that the degree of esterification and acetylation degree of pectin decreased after ultrasound-treated. The viscosity of ultrasound degraded pectin decreased. Meanwhile, the ultrasound degraded pectin showed Newton fluid properties. These results suggested that ultrasound is an effective method to modify pectin.

Keywords: Ultrasound; Structure; Rheological properties; Degradation path; Citrus pectin

72 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of High Hydrostatic Pressure (HHP) Processing on

Physicochemical, Microbiological and Sensory Quality of Hilsa

(Tenualosa ilisha) Fillets

Barjinder Pal Kaura*, Ashok Chauhan, P. Srinivasa Rao

Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur Kharagpur, West Bengal, India

E-mail: [email protected]

Abstract: Among the different recent technologies applied for marine food preservation, high hydrostatic pressure (HHP) processing has attracted great attention of researchers. HHP processing has become a viable process in the seafood industry both from an economic and food safety perspective. The advantage of this novel technology is its ability to inactivate microorganisms and enzymes at ambient and lower temperatures without affecting flavor, color and nutritional constituents of foods. The aim of this study was to investigate the effects of HHP on physicochemical, microbiological and sensory properties of hilsa (Tenualosa ilisha) fillets. Hilsa is of great commercial value with a unique taste, flavor and texture, but is highly perishable. Vacuum packed hilsa fillets were high pressure processed at 200, 250, 300, 350 and 400 MPa for 5, 10 and 15 min at room temperature (27±2 °C). Physical (color, texture), chemical (pH, FFA, lipid oxidation), microbiological (total aerobic count) and sensory parameters were analyzed and compared with those of untreated hilsa fillets (control). Pressure treatments increased the pH, protected from lipid oxidation (below 300 MPa), maintained low microorganisms levels, changed the color of the muscle, and promoted texture improvement in the samples. Free fatty acid content increased with increased pressure treatment but this change was not significant. Based on microbial inactivation (3 log cfu/g), minimum changes in color and lipid oxidation pressure treatment of 250 MPa for 10 min was found to be best for treatment of hilsa fillets. HHP processing can be commercially applied by fish processing industries to preserve the valuable catch and can enhance the marketing potential of hilsa.

Keywords: High hydrostatic pressure; Hilsa fillets; Quality; Microbial inactivation; Texture; Lipid oxidation

73 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

A New Method for the Validation of UV Reactors through the Use of

Photochromic Materials

Vignali G.1,a*, Montanari R.1, Solari F.1, Marchini D.2, Armenzoni M.2

1University of Parma, Department of Industrial Engineering, Viale delle scienze 181/A, Parma, Italy 2Interdepartmental Centre SITEIA.PARMA, c/o Department of Industrial Engineering, University of Parma, Parco Area Delle Scienze, Parma, Italy

E-mail: [email protected]

Abstract: The interest in UV sterilization has grown significantly in recent years, due, in particular, to the low investment it requires, its limited operating costs and its effectiveness over a broad range of microorganisms. The main difficulty in designing a UV reactor is to understand what the actual UV dose is delivered. In fact, that dose depends upon both the UV radiation field and the flow distribution within the reactor. These two factors contribute to define the paths of the microorganisms and their residence times, on one hand, and the light intensity they are subject to along their trajectory, on the other one. At the design phase, computational fluid dynamics (CFD) allows to predict the performance of a plant with good approximation; hence, it can help to optimize the design of a UV reactor. Then, once the reactor has been built, a validation of its performance has to be carried out. Nowadays, the validation is typically based on microbiological testing (bioassay). This latter verifies, through appropriate procedures, the minimum dosage provided by a plant. However, it is a delicate and expensive procedure. The purpose of this work is to develop a new method that makes the validation of a reactor‟s performance a faster, less expensive and more sustainable procedure. To this aim, we used materials sensitive to UVC radiation. Those materials change their colors while passing through the reactor, and their chromatic change is proportional to the dose absorbed. To identify the most appropriate material, a pilot plant has been built and several photo-sensitive materials have been tested. For each material, through an image analysis tool, we measured the color variation and correlated it to the absorbed UV dose. Future researches will be oriented in testing the materials under real operating conditions: some samples of appropriate shape and density will be made and dispersed within a water stream and pumped through the reactor. Comparing the color of the samples before their entry into the reactor with their color at the outlet, we will measure the dose distribution delivered by the reactor. This method will be then used to test a reactor under specific operating conditions, but also as a validation test for the numerical simulations.

Keywords: Photochromic materials; UV reactor; Validation

74 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Pulsed Electric Field Treatment on Cold Boned Muscles of

Different Potential Tenderness

Alaa El-Din Bekhit1,a*, Remy van de Ven2, David L. Hopkins3, Via Suwandy1, Fahri Fahri4

1Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand 2Industry & Investment NSW, Orange Agricultural Institute, Forest Road, Orange NSW 2800, Australia 3NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra NSW 2794, Australia 4Australian Meat Processor Corporation Ltd, Suite 205 Level 2, 460 Pacific Highway, St Leonards NSW 2065, Australia

E-mail: [email protected]

Abstract: The effect of pulsed electric field (PEF) on the quality of beef loins (M. Longissimus lumborum) at 1 day post-mortem and topsides (M. Semimembranosus) at 1 and 3 day post-mortem was investigated using a range of treatment intensities [voltages (5 and 10 kV) and frequencies (20, 50 and 90 Hz)]. The investigated parameters were purge loss, cooking loss and meat tenderness (shear force) to identify the optimum PEF treatment conditions for each muscle to evaluate the economical and texture benefits of PEF treatments. The tenderness of the loin samples was found to benefit from PEF treatment (19.5% reduction in the shear force) regardless the electrical input, whereas the level of tenderness of the topsides was increased by increasing the treatment frequency (4.1, 10.4 and 19.1% reduction in the shear force at 20, 50 and 90 Hz, respectively). Higher purge loss (%) and lower cooking loss (%) were found in PEF treated samples, but the total losses were similar. It is interesting to observe that the level of SM tenderness improvement was not dependent on the meat post-mortem time which allows the use of PEF technology without any post-mortem time constraints.

Keywords: Pulsed electric field; Tenderness; Beef; Intensity

75 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Dense Phase Carbon Dioxide on the Physicochemical

Properties and Secondary Structure of Myofibrillar Proteins from

Litopenaeus Vannamei

Liu Shuchenga*, Qu Xiaojuan, Ji Hongwu, Huang Wanyou, Hao Jiming

Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China

E-mail: [email protected]

Abstract：Dense phase carbon dioxide (DPCD) is a promising non-thermal processing technology. In order to explore the mechanism of myofibrillar protein from Litopenaeus vannamei denaturation induced by DPCD, untreated and heat treatment as control, the effects of pressure (5~30 MPa), temperature (35~60 ℃) and exposure time (10~60 min) of DPCD treatment on the physicochemical properties and secondary structure of myofibrillar proteins were investigated. Myofibrillar proteins were extracted from Litopenaeus vannamei by dilute salt solution, which was treated by DPCD. The protein solubility was determined by centrifugal method, Lowery method and SDS-PAGE. The sulfhydryl content of protein was determined by UV-Vis spectrophotometer. The surface hydrophobicity of protein was determined by Fluorescence spectrophotometer. The secondary structure of protein was determined by Fourier infrared spectroscopy. The results were as following: Compared with the untreated myofibrillar protein, myofibrillar protein solubility, sulfhydryl content, Ca2+-ATPase activity were significantly decreased by DPCD treatment (p<0.05), the α-helix and random-coil of myofibrillar protein turned to β-sheet and β-angle, while surface hydrophobicity was increased (p<0.05). Compared with heat treatment at the same temperature, DPCD induced these changes more significant. The studied results showed that DPCD can induce myofibrillar protein denaturation, which would provide theoretical basis for the preparation of the gel products by DPCD.

Keywords: Dense phase carbon dioxide; Myofibrillar protein; Physicochemical properties; Secondary structure; Litopenaeus vannamei

76 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Optimization of Microwave- and Pulsed Electric Field-assisted

Polyphenol Extractions from Defatted Hemp Seed Cake (Cannabis

Sativa) Using Response Surface Methodology

Sue-Siang Teh1,a, Brian E. Niven2, Alaa El-Din A. Bekhit1, Alan Carne3, Edward John Birch1

1Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand 2Department of Mathematics and Statistics, University of Otago, PO Box 56, Dunedin 9054, New Zealand 3Department of Biochemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand

E-mail: [email protected]

Abstract: The use of microwave and pulsed electric field (PEF) processing to optimize polyphenol extraction from defatted hemp seed cake was investigated using the Box-Behnken response surface method. A variables combination for microwave processing (time, microwave power and liquid: solid (L:S) ratio) and for PEF (ethanol concentration, time, frequency and voltage) were used in the investigation. Following the microwave or PEF, the polyphenols of samples were extracted under ultrasound with fixed variables. The measured responses were total phenolics (TP), total flavonoids (TF), DPPH˙ scavenging activity and Ferric reducing/ antioxidant power (FRAP). The optimum combination of variables for microwave processing (5 min treatment time, 6 L:S ratio and 700 W power) and PEF–assisted extraction [voltage (30 V), frequency (30 Hz), ethanol concentration (10 %) and time (10 s)] resulted in maximum yields in all measured responses The results suggest that microwave processing and PEF are suitable in enhancing polyphenol extraction from the defatted seed cake under optimum conditions compared to the conventional extraction methods.

Keywords: Hemp seed cake; Microwave; Pulsed electric field; Total phenolics; Total flavonoids; Antioxidant capacity

77 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Ultrasonic Treatment on the Polyphenol Content and

Antioxidant Capacity of Extracts from Defatted Hemp, Flax and

Canola Seed Cakes Optimized Using Orthogonal Design

Sue-Siang Teh1,a, Alaa El-Din A. Bekhit1, Alan Carne2, Edward John Birch1

1Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand 2Department of Biochemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand

E-mail: [email protected]

Abstract: The effectiveness of ultrasonic extraction of phenolics and flavonoids from defatted hemp, flax and canola seed cakes was compared to the conventional solvent extraction. Ultrasonic treatment at room temperature increased polyphenol extraction yield and antioxidant capacity by two-fold over the conventional solvent extraction. Different combinations of ultrasonic treatment parameters consisting of liquid: solid (L:S) ratio (5, 10, 15 and 20 L:S ratio), extraction time (20, 30 and 40 min) and temperature (40, 50, 60 and 70 ºC) were investigated for polyphenol extractions from the seed cakes. The parameters had a significant effect (p < 0.05) on the polyphenol extraction yield and subsequent antioxidant capacity in the seed cake extracts. Application of heat during ultrasonic extraction yielded higher polyphenol content in extracts compared to the non-heated extraction. From an orthogonal design test, the best combination of parameters of ultrasonic extraction was 10 L: S ratio, 20 min of extraction time and 70 ºC of ultrasonic temperature for all seed cakes.

Keywords: Ultrasonic; Polyphenols; Total phenolic content; Flavonoids; Antioxidant capacity; Defatted seed cake

78 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Optimization of Polyphenol Extraction and Antioxidant Capacity of

Extracts from Defatted Flax Seed Cake (Linum usitatissimum L.) by

Microwave- assisted and Pulsed Electric Field (PEF) Technologies

Using Response Surface Methodology

Sue-Siang Teh1, a*, Brian E. Niven2, Alaa El-Din A. Bekhit1, Alan Carne3, Edward John Birch1

1Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand 2Department of Mathematics and Statistics, University of Otago, PO Box 56, Dunedin 9054, New Zealand 3Department of Biochemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand

E-mail: [email protected]

Abstract: The use of microwave and pulsed electric field (PEF) technologies in optimizing the extraction of polyphenols from defatted flax seed cake was determined by the Box-Behnken response surface method. Three parameters of microwave treatment (power, time and liquid: solid (L:S) ratio) and four parameters of PEF (ethanol concentration, time, frequency and voltage) were evaluated for their effects on the recovery of total phenolics and their antioxidant activities. The polyphenols of defatted flax seed cake were extracted by ultrasound treatment under fixed variables (200 W of ultrasonic power, 70 ºC of water bath and 20 min of extraction time). The measured responses were total phenolics, total flavonoids, the DPPH˙ scavenging activity and Ferric reducing/ antioxidant power (FRAP). Maximum yields of all responses were achieved under optimum conditions of microwave processing (5 min, L:S ratio of 6 and 640 W) and PEF–assisted extraction (30 V, 30 Hz, 10 % ethanol concentration and 10 s). The obtained results showed that under optimized microwave or PEF processing conditions the yield of polyphenols from the defatted flax seed cake can be increased by about 40 %.

Keywords: Flax seed cake; Microwave; Pulsed electric field; DPPH; FRAP; Total phenolics

79 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of Pulsed Electric Fields on the Permeabilization of

Calcein-filled Soybean Lecithin Vesicles

Zhi-Wei Liu1, Xin-An Zeng1,a*, Da-Wen Sun1,2*, Zhong Han1

1 College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2 Food Refrigeration & Computerised Food Technology, University College Dublin, National University of Ireland, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland

E-mail: [email protected]

Abstract: Effects of PEF on permeabilization of calcein-filled large unilamellar vesicles (LUV) with average diameter of 1705.64±55.91 nm and small unilamellar vesicles (SUV) with average diameter of 213±5.50 nm, suspended in an isosmotic sucrose solution (150 mM) were investigated. The suspensions of vesicles were exposed to PEF at various electric field strengths in the interval of 0-50 kV/cm and different treatment times ranging from 0 to 4.8 ms. The intensity of permeabilization induced by PEF was analyzed in terms of the changes of fluorescence intensity of the suspension solution and the average diameter of vesicles, due to the leakage of self-quench calcein encapsulated in vesicles. Results indicated that the permeability of LUV was increased with increasing intensity of electric field (> 10 kV/cm) and treatment time, and PEF intensity had much more significant effect than treatment time on the permeabilization of vesicles. Average diameter of LUV decreased with increasing field strength and treatment time. Results also showed that shrinkage or rupture of LUV happened, as confirmed by the change of size distribution of LUV after treatment by PEF. However, as for SUV, the changes of the permeability of vesicles and average diameter were not observed. In addition, it was demonstrated that the magnitude of the induced transmembrane potential was proportional to the radius of the vesicle, and larger vesicles could be polarized or ruptured at relatively lower field strength than smaller vesicles.

Keywords: Pulsed electric fields; PEF; Cell membrane; Permeabilization; Calcein; Soybean lecithin vesicles

80 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Quantitative Analysis of Sublethal Saccharomyces Cerevisiae Cells Due

to Pulsed Electric Field

Man-Sheng Wang1, Xin-An Zeng1,a*, Da-Wen Sun1,2*, Zhong Han1

1 College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2 Food Refrigeration & Computerised Food Technology, University College Dublin, National University of Ireland, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland

E-mail: [email protected].

Abstract: Pulsed electric field (PEF) is a widely used innovative non-thermal technology. PEF can affect the physiological state of microbes present in liquid food products. In this study, a method to quantify the fraction of sublethally injured Saccharomyces cerevisiae cells after exposure to PEF through the use of selective culture medium defined by a critical concentration of NaCl is reported. Furthermore, different electric field parameters were studied, such as electric field strength, pulse frequency, pulse width and total treatment time, to determine their effects on the sublethal ratio of S. cerevisiae cells in the treated population. Results showed that the electric field strength and the total treatment time affected the sublethal ratio most significantly. About 90% of the cells were sublethally injured when exposed to PEF with low electric field strength (e.g. 5 or 10 kV/cm) or for short treatment time (e.g. 1.2 ms) while under more severe conditions the microorganisms were killed. The biological characteristics and potential value of such sublethally injured cells are also discussed.

Keywords: Pulsed electric field; Saccharomyces cerevisiae; Cells counting; Sublethal

81 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of High Pressure on the Structure, Rheological, Thermal and

Pasting Properties of Lotus-seed Starch

Zebin Guo, Shaoxiao Zeng, Baodong Zhenga

College of Food Science, Institute of Food Science and Technology, Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, China

E-mail: [email protected]

Abstract: In order to study the effects of high pressure processing (HPP) on the structure, rheological, thermal and pasting properties of lotus-seed starch, the starch-water mixtures (5%-30%, w/w) were treated with high pressure at 500MPa for 30min. The pressure-treated samples were investigated using scanning electron microscopy (SEM), polarizing microscope, rapid visco analyzer (RVA), rheometer and differential scanning calorimeter (DSC). The results showed that the polarization cross of lotus-seed starch granules weakened gradually, and granule size distribution increased with decrease in the starch content. The DSC analysis showed a decrease in gelatinization temperatures and gelatinization enthalpy with increased moisture content. The RVA viscograms of starches resulted in increased pasting temperatures and paste viscosity. The determination of dynamic rheological properties indicated pressure-treated lotus-seed starch exhibited an increase in storage modulus (G′) and loss modulus (G″) when starch content was decreased. The research results will provide a theoretical basis for application of lotus-seed starch treated by HPP.

Keywords: High pressure; Lotus-seed starch; Structure; Physico-chemical properties

82 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Physical and Chemical Foundations of the Magnetic Treatment of

Alcohol

Nataliia Ol, Borovikova1, Oleksii Ol. Fefelov2, Valentyna M. Popova3, Sergii A. Grigorenko4

1PhD student, Department of Biotechnology, National Aviation University, 1 Komarova str., Kyiv, Ukraine 2PhD, General manager, Collective-Research and Production Enterprise “Nuklon-1”, 50A, Pobedy ave., Kharkiv, Ukraine 3Professor Assistant, PhD, National University of Food Technologies, 68, Volodymyrska str., Kyiv, Ukraine 4Chief Technologist, Crimean Vodka Company, 6, Uzlova str., Simferopol, the AR of Crimea, Ukraine

E-mail: [email protected]

Abstract: Ethyl alcohol is a polyhydric organic polar compound, which is caused by the presence of so-called polar groups, the polarity of which in turn is caused by the displacement orbits of the electrons in the covalent bond of carbon and oxygen. It is known that the hydrogen atoms in molecules of alcohol interacting with oxygen atoms of neighboring molecules form hydrogen bonds with them.With the passage of alcohol through the magnetic treatment equipment under influence of an external magnetic field the Larmor procession of individual shells and the polarization of the electron clouds in molecules exist. As a result, the energy of hydrogen bonds changes, their „bending‟ and a partial rupture exist, causing a change in the relative positions of the molecules. With the increasing strength of the external magnetic field, the polarization of the electron clouds, the number of broken hydrogen bonds and the number of molecules which have descended from their former positions of equilibrium increase.The bases of the multiple practical usage of magnetic treatment equipment of alcohol are some changes of its physics and chemical properties. It was found that in the process of magnetic treatment of alcohol the physical properties (resistance, conductivity, density) and chemical composition change. The amount of aldehydes, acids and esters reduce in the alcohol.

Keywords: Alcohol; Magnetic treatment; Physical and chemical processes

83 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Rheological Properties of Psyllium Gum in Protein Based Solution

Narjes Kazemi Ghahfarokhi1, Mohammad Hojjatoleslamy1,a*, Javad Keramat 2, Amir shakerian3, Sahel Soha4, Mohammad Ali shariaty5

1Department of food science and technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran 2Department of Agriculture, Isfahan University of Technology, Isfahan, Iran

3Department Veterinary Science, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran 4Institute of Standard and Industrial Research of Iran, Iran 5Department of food Science and technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

E-mail: [email protected]

Abstract: In this study the rheological behavior of Whey Protein Concentration (WPC)/Psyllium gum mixture was investigated in aqueous solution at Pasteurized and non Pasteurized state. Psyllium gum was extracted and dried at 50℃for 48h.It was added to WPC solution in five concentration levels (0.0%, 0.01%, 0.03%, 0.06%, 0.09%). In all treatments the WPC concentration was kept at a constant level of 1.5%w/v. Rheological analysis was performed at 25°C. The Results of the non-pasteurized state revealed that in all treatments (0.0%, 0.01%, 0.03 %, 0.06, 0.09%), solutions exhibited shear thickening behavior.The pasteurized state revealed that in these gums concentrations (0.03%, 0.06%, 0.09%), solutions had shear thickening behaviors while at levels (0.0%, 0.01%), shear thinning behavior was observed then in higher Shear rate shear thickening behaviors.

Keywords: Rheology; WPC; Psyllium gum; Intraction

84 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of High Hydrostatic Pressure on the Antioxidant Activity,

Phenolic Compounds and Phytosterols in Fractions of Aloe Vera Gel

R. N. Domínguez-Fernández1, I. Arzate-Vázquez2, J J. Chanona-Pérez3,a, G. Gutiérrez-López3, J. S. Welti-Chanes3

1Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Carpio s/n, Col. Santo Tomas, México 2Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Luis Enrique Erro s/n, Unidad Profesional Adolfo López Mateos, Col. Zacatenco, México 3Instituto Tecnológico y de Estudios Superiores de Monterrey, Campus Monterrey, Eugenio Garza Sada 2501, Col. Tecnológico, Monterrey, Nuevo León, México

E-mail: [email protected]

Abstract: Aloe vera gel is a product that has been widely used due to their functional and therapeutic properties. These properties are associated with the content of bioactive compounds and is very important to use appropriate processing techniques that retain these compounds; such as the high hydrostatic pressure (HHP) treatments. The aim of this study was to evaluate the effect of high hydrostatic pressure treatment on the antioxidant activity, phenolic compounds and phytosterols in fractions of Aloe vera gel. From the processed Aloe vera gel, three fractions were obtained by sequential centrifugation, which were named: pellet 1, pellet 2 and supernatant. Before obtaining the fractions, gel samples were subjected to HHP treatments under the following conditions for 10 minutes: 350 MPa to 25 ℃, 350 MPa to 55 ℃, 550 to 25 ℃and 550 MPa to 55 ℃. Antioxidant activity, phenolic compounds and phytosterols was evaluated to gel processed samples and their fractions with and without HHP treatment. From the control samples, it was observed that the pellet 2 had a high value on the content of phenolic compounds corresponding to 837.6±7.5 mg gallic acid equivalent /100 g d.b, in comparison to the other fractions. With respect to the results of antioxidant activity, it was found a similar behavior to content of phenolic compounds, where the pellet 2 showed the highest value (1363.4±48.5 µM Trolox equivalent/100 g d.b.). For all HHP treatments was observed a slight increase in the values of the content of phenolic compounds, phytost -sitosterol and campesterol were identified) and antioxidant activity for the three fractions and processed gel. The results obtained in this study suggest that HHP treatment is an effective method to preserve the bioactive compounds of Aloe vera gel and increasing its availability.

Keywords: Aloe vera gel; High hydrostatic pressure; Antioxidant activity and phenolic compounds

85 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Emulsifying Properties of Whey Protein Isolate-dextran Conjugate

Prepared Using High Hydrostatic Pressure

Wei-Wei Sun1, Sheng Chen1,a*, Guo-Xi Xiong1, Wei Zhu1, Shu-Juan Yu2

1Research Institute of Fragrance & Flavor Industry, Hubei China Tobacco Industrial Co., Ltd, Wuhan, China 2College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

E-mail: [email protected]

Abstract: Effect of high hydrostatic pressure treatment on whey protein isolate (WPI)-dextran conjugation in aqueous solution via Maillard reaction was investigated. Significant changes in browning intensity and free amino groups content showed that the conjugate of WPI and dextran (150kDa) was successfully prepared using high hydrostatic pressure treatment. Meanwhile, the secondary structure of WPI had a considerable loss due to the covalent attachment of dextran. To some extent, higher pressure intensity inhibited the extent of glycosylation. Compared with initial WPI, the emulsifying activity and emulsion stability in oil-in-water (o/w) emulsions were significantly improved upon the covalent attachment of dextran. Moreover, the results showed that emulsions stabilized by the conjugates had much better storage stability and freeze–thaw stability when compared to the WPI or WPI-dextran mixture under similar conditions. All data showed that high hydrostatic pressure treatment could be applied as a means to prepare WPI-dextran conjugate with better emulsifying properties, which could be attributed to the enhanced steric stabilization provided by the bulky hydrophilic polysaccharide moiety.

Keywords: High hydrostatic pressure; Whey protein isolate; Dextran, Conjugate; Emulsifying properties

86 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Application of Non-thermal Plasma Technology to Brown Rice

Modification

Hua Han Chen1,a*, Su Yi Lin2, Nai Wei Ko2

1Department of Food Science, National Penghu University of Science and Technology, Makung, Penghu Hsien 880, Taiwan 2Department of Applied Science of Living, Chinese Culture University, Taipei, Taiwan

E-mail: [email protected]

Abstract: Brown rice is simply white rice that has intact bran covering the rice grain. For this reason, it is a much better source of fiber compared to white rice. Moreover, brown rice itself is very rich in minerals, such as iron and magnesium, as well as in vitamins and natural fibers that help to lower LDL cholesterol and it also doesn‟t disturb the blood sugar level. While it is well-known that brown rice is more nutritious than well milled white rice, the outer seed coat contributes a definitely different texture which is disliked by many consumers. Non-thermal plasma can produce very efficient sources of active species in air or in another gas or gas mixtures at atmospheric pressure. This project will utilize a dielectric barrier discharges system with adjustable frequency and voltage to produce non-thermal plasma at atmospheric pressure. The microstructure of brown rice surface and the cooking, textural, rheological properties of plasma treated brown rice are determined. The plasma treatment results in an etching of brown rice surface, which was observed by scanning electron microscopy. After plasma treatment, the cooking time of brown rice and hardness of cooked brown rice are reduced. Rheological parameters were influenced by plasma treatment. Thus, plasma treatment can be used to improve the cooking properties and quality of brown rice.

Keywords: Brown rice; Non-thermal plasma; Cooking properties; Rheological properties

87 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

High Voltage Electrostatic Field (HVEF) Accelerates the Formation of

Esters by Mixing Ethanol with Three Kinds of Organic Acids

Cheng-Hong Laia*, Wen-Ching Ko

168 University Road, Dacun, Changhua 515, Taiwan

E-mail: [email protected]

Abstract: Spirit products made from rice or kaoliang are usually used as business entertainment or seasoning recipe materials in our country. Producers spend a lot of time for aging by natural storage in order to improve the inadequate parts and provide the excellent flavor of spirits. In this study, three imitative spirit solutions prepared by individually mixing 20,000 ppm acetic acid, lactic acid, and caproic acid in 50% ethanol were treated under adjustable parallel high voltage electrostatic field (AP-HVEF) controlled at the intensity of 300, 500 and 700 kV/m. Results showed that the esters were effectively increased due to treatment at 500 kV/m. The increasing rates observed at the 5th day were about 97% for ethyl acetate, 78% for ethyl lactate, and 113% for ethyl caproate, respectively. Syntheses of esters in spirits were related to the concentration of ethanol and acids, but almost no significant differences were found for both at higher (700 kV/m) or lower intensity (300 kV/m). Over treatment by HVEF was similar to not going far enough. Further elaborate experiments are necessary to confirm the optimal aging condition for spirits so that potent facility AP-HVEF is applicable to practical industry.

Keywords: Imitative spirit; Aging; Esters; High Voltage Electrostatic Field

88 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Changes in Freshness of Tilapia Meat Stored under Refrigeration with

High Voltage Electrostatic Field

Wen-Ching Koa*, Cheng-Hong Lai

168 University Road, Dacun, Changhua 515, Taiwan

E-mail: [email protected]

Abstract: Fresh tilapia sold on the domestic market is generally placed in a refrigerator set at low temperature below 7℃in our country. Short freshness date is still the biggest problem which bothered both businesses and consumers. A refrigerator set at 4℃installed with adjustable parallel high-voltage electrostatic field (AP-HVEF) was used to investigate the freshness keeping effectiveness of tilapia meat. During storage at AP-HVEF up to 900 kV/m, total viable counts increased from 4.5 × 103 CFU/g to 4.01×105 CFU/g (the 8th day), volatile basic nitrogen increased from 8.2 mg/100 g to 18.2 mg/100 g (the 5th day), K value increased from 3.1% to 38.2% (the 5th day), and actomyosin Ca-ATPase activity decreased from 0.51 μmol Pi/min × mg protein to 0.42 μmol Pi/min × mg protein (the 8th day). Contrast to that of control group, i.e., tilapia meat only stored in a refrigerator, the four indices were 1.35×107 CFU/g, 27.3 mg/100 g, 50%, and 0.32 μmol Pi/min × mg protein, respectively, meanwhile, the appearance of round tilapia faded from grey-black to brown, developed ammonia odor, and the eyes became turbid more quickly. All the extrinsic deterioration could be decreased by HVEF if intensity over 600 kV/m. The results indicated that deterioration of fish quality could be obviously inhibited by refrigerating combining with HVEF.

Keywords: Tilapia; Freshness; Refrigeration; High-voltage electrostatic field (HVEF)

89 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Rapid Detection of Defective Features of Loquat Using Hyperspectral

Imaging

Keqiang Yu1, Yanru Zhao1, Xiaoli Li1,2, Yong He1,2,a

1College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China 2Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, China

E-mail: [email protected]

Abstract: For detecting defective features of loquat, a hyperspectral imaging system in visible and near infrared region (380-1030 nm) has been employed to acquire images from loquat samples. The corresponding spectral data of loquat samples were collected form the region of interest (ROI) of hyperspectral images. Competitive adaptive reweighted sampling (CARS) was applied to extract the most sensitive wavelengths (SWs) that had the greatest influence on detection defective features of loquat throughout the whole wavelength range. As a result, nine SWs representing the wavelengths of 430nm, 439nm, 577nm, 592nm, 598nm, 703nm, 836nm, 843nm, and 893nm were selected, which were used to reduce the high dimensionality of the hyperspectral data. On the basis of the selected SWs, the discrimination model of least-squares support vector machines (LS-SVM) was established and performance was evaluated. The results demonstrated that CARS-LS-SVM model had the excellent performance to discriminate defective loquat with the accuracy of 100%. Finally, based on the characteristics information of images under SWs, the image at 577nm was explored to identify the defective features through a simple image processing. The analysis revealed that hyperspectral imaging technique could be achieved the detection of defective features of loquat, which provided a theoretical reference and basis for designing classification instrument of fruits in further work.

Keywords: Hyperspectral imaging; Loquat; Defective features; Sensitive wavelengths; Image processing

90 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

High Pressure Inactivation Kinetics of Escherichia Coli in Black Tiger

Shrimp (Penaeus Monodon)

P. Srinivasa Raoa*, Barjinder Pal Kaur

Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur Kharagpur, West Bengal, India

E-mail: [email protected]

Abstract: The ability of high pressure processing to inactivate microorganisms and enzymes while keeping other quality attributes intact has encouraged food industries around the world to introduce high pressure preserved foods in the commercial market. Escherichia coli (E. coli) is a major food-borne pathogen and the risk of its infection is a particular problem in the food industry. The aim of this study was to investigate the high pressure destruction kinetics of E. coli in black tiger shrimp. The black tiger shrimp (Penaeus monodon) is one of the most commercially important aqua cultured shrimp species and there is good demand of fresh, chilled and frozen shrimp in the world market. The shrimp slurry was prepared with peptone water and inoculated with strains of E. coli to prepare a stock culture of 107-108 cfu/ml. Samples were prepared for high pressure treatment by sealing 10 ml of stock solution in LDPE pouches. Pressure treatments in the range 300-600 MPa for 0-15 min were given at room temperature (27 ± 2 °C). Survival curves were established based on residual counts following high pressure treatment. Destruction kinetics were described as a dual effect, an initial destruction resulting from a pressure pulse (pulse effect) followed by a first order rate of destruction during the pressure holding time. During the pressure-hold, as expected, the associated D values (decimal reduction time) decreased with an increase in pressure. Significant reduction in E. coli count was obtained with increased pressure and holding time with 3.29 log cycles reduction obtained in samples treated at 600 MPa for 15 min. This study provides the scientific kinetic base line data for establishing high pressure processing of black tiger shrimp.

Keywords: High pressure processing; Black tiger shrimp; Escherichia coli; Inactivation kinetics

91 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Synergistic Sterilization Effect of Naringin and Pulsed Electric

Fields on Staphyloccocus Aureus

Chen Jing, Xin-An Zenga

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

E-mail: [email protected]

Abstract: The synergistic sterilization effect of naringin and pulsed electric fields (PEF) treatment on Staphyloccocus aureus was investigated. Results indicated that naringin and PEF both exhibited sterilization effects. The sterilization index of Staphyloccocus aureussignificantly increased after the treatment of PEF combined application of naringin. Results of the treatment to Staphyloccocus aureusby 0.7 g / L naringin for 5 h along with PEF (20 kV/cm) for 2400、3600 and 4800 μs indicated that the sterilization ratio reached 64.71%、79.83%and93.87%, respectively, which is almost 2 times to the treatment effect only by PEF and 2.5 times to only by naringin at the most server condition.

Keywords: Naringin; Pulsed electric fields; Staphyloccocus aureus; Synergistic sterilization effect

92 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of High Pressure Processing at Subzero Temperatures on

Inactivation of Microorganisms in Beef Mince

Sami Buluta

Trakya University, Faculty of Engineering, Food Engineering Dept., Edirne, Turkey

E-mail: [email protected]

Abstract: High Pressure Processing (HPP) is being increasingly used by the meat industry to extend the shelf life and to improve the safety of ready-to-eat meat. Until recently, application of HPP to raw meat has not been regarded viable as an industrial practice because of undesirable changes in colour, texture, and flavor. In order to minimize undesirable changes, some studies investigated the application of HHP at low and subzero temperatures to beef pieces. Most of these studies were carried out at relatively high pressures (>400 MPa), at very low temperatures (-15, -30 or - combination of both. On the other hand, there is evidence in the literature that synergistic effect between HPP and subzero temperatures could diminish above 350 MPa. In order to device a commercially viable HPP at subzero temperatures, the pressure, temperature and time should be optimized in such a way to keep the pressure and process time as low as possible, while maximizing the temperature. This is due to the fact that construction of high pressure vessels that could withstand high pressures at subzero temperatures is very challenging and costly. Minimizing the pressure is also required, as beyond 300 MPa, increased denaturation, gel formation and agglomeration of proteins could cause significant loss in fresh like attributes such as, colour and texture. Optimizing HPP at low or subzero temperatures could aid commercialization of raw meat products such as carpaccio, steak tartare or cig kofte (a traditional spicy Turkish dish prepared with raw minced meat).

In this study, we investigated the effect of HPP at subzero temperatures on inactivation of microorganisms in beef mince by employing a response surface methodology. Our results suggests that inactivation of microorganisms could be enhanced up to 4.5 Log reduction at 300 MPa at subzero temperatures. A method was developed to measure the water holding capacity of pressure treated meat, which was named as “High Pressure Expressed Moisture, (HPEM)”.

Keywords: High pressure processing; High hydrostatic pressure; Subzero temperature; Minced beef; Steak tartare; Cıg kofte.

93

Chapter 3: Drying & Bio-processing Technology

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Multi-scale Model for Heat and Mass Transfer during Rice Drying

Ramadan ElGamal1,2, Frederik Ronsse1, Jan G. Pieters1,a

1Faculty of Bioscience Engineering, Department of Biosystems Engineering, Ghent University, Coupure Links, Gent, Belgium

2Faculty of Agriculture, Department of Agricultural Engineering, Suez Canal University, Ismailia, Egypt

E-mail: [email protected]

Abstract: Grain drying is a simultaneous heat and moisture transfer problem. The modeling of such a problem is of significance in understanding and controlling the drying process. The main goal of this study was to predict the heat and mass transfer processes during deep-bed rice drying. To achieve this, first, CFD simulations were carried out to analyze the external flow and temperature fields at steady-state for a control volume of a stationary rice bed. The model was used to predict the convective heat and mass transfer coefficients in the rice bed, and correlations were developed for the convective heat and mass transfer coefficients as a function of drying air flow rate. Then, the coupled CFD and diffusion model developed by ElGamal, Ronsse, Radwan & Pieters (2013) to investigate the heat and mass transfer for thin-layer drying of rice was extended to volumetric heat and mass transfer in a deep-bed of rice using the predicted heat and mass transfer coefficients. All models were solved numerically using the finite element method. The model was used to predict the air temperature, as well as the grain moisture content and temperature at different locations of the dryer during the drying process. The theoretical predictions of moisture and temperature profiles inside a deep-bed of rice were verified by experimental data from literature. The average mean relative deviation values for the prediction of grain moisture content varied between 1.00 to 3.13%.

Keywords: CFD; Heat and mass transfer; Thin-layer; Deep-bed; Grain drying; Mathematical; Modeling

97 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Influences of Far infrared Irradiation on Bioactive Compounds in

Dried Papaya

S Siriamornpun1*, J Ratseewo1 and N Meeso2

1Department of Food Technology and Nutrition, Mahasarakham University, Kantarawichai, Mahasarakham, Thailand

2Research Unit of Drying Technology for Agricultural Products, Faculty of Engineering, Mahasarakham University, Kuntarawichai, Mahasarakham, Thailand

E-mail: [email protected]

Abstract: We investigated the effect of far-infrared irradiation (FIR) and hot air (HA) drying on bioactive compounds in untreated and osmotic treated papayas. Four treatments studied included (1) untreated papaya and dried with FIR (UP-FIR)(2) untreated papaya and dried with HA (UP-HA) (3) osmotic treated and dried with FIR (OT-FIR) and (4) osmotic treated and dried with HA(OT-HA).The results showed that UP-FIR had the highest values of total phenolic content, DPPH and FRAP among all samples including fresh papaya. p-Coumaric acid, caffeic acid and chorogenic acid were increased by FIR in untreated sample while these compounds were not detected in all osmotic treated papayas. When compared with fresh papayas, it was found that lycopene and lutien were significantly increased by both FIR and HA methods being increased approximately up to 100% and 150% in UP-FIR, 50% and 30% in UP-HA respectively. However, the contents of beta-carotene and total flavonoids were decreased by all means of treatments.

Keywords: Drying; Antioxidants; Lycopenen; lutien; Osmotic

98 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Conceptual Design of a Combined Electric and Charcoal-Heated

Dryer for Tilapia (Oreonchromis Niloticus) and Catfish

Adesoji Matthew Olaniyan1,a*, Akindele Folarin Alonge2, Ezinne Winnifred Igwegbe1, Oluwole Idowu Ogunniyi1

1Department of Agricultural and Biosystems Engineering, Faculty of Engineering and Technology, University of Ilorin, Ilorin, Kwara State, Nigeria

2Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo, Akwa-Ibom State, Nigeria

E-mail: [email protected]

Abstract: A combined electric and charcoal-heated dryer was designed, constructed and tested for tilapia and catfish drying. The criteria considered in the design and selection of construction materials included techno-economic status of micro and small scale fish farmers who are the intended users, local availability and cost of construction materials, portability and ease of operation, utility and maintainability. Other considerations included throughput capacity of the dryer, drying efficiency, product quality and storability, and possibility of using the dryer as a storage medium after drying. The dryer consist of heat generation unit (made up of five electric heating elements in series connection and an alternative charcoal compartment); heat distribution unit (consisting of a five-bladed axial fan, a DC motor and a converter); and the drying chamber (comprising a cabinet of five drying shelves). In operation, heated air from the heat generation unit is conveyed by the heat distribution unit to the drying chamber. In the dying chamber, heated air absorbs and conveys moisture from the fish by heat and mass transfer process while the residual water vapor (exhaust air) is discharged through the chimney on top of the drying chamber. The dryer was tested for tilapia and catfish drying under three different pretreatment conditions: raw, blanched and brined; using charcoal and electric heaters as heat sources. Results showed that average moisture of 63.6, 58.0 and 59.6% were removed from raw, brined and blanched tilapia samples respectively after 10 h of drying at an average air temperature of 60 0C. Corresponding values of moisture removed from catfish samples were 61, 8, 59.1 and 52.5 %respectively. The quality of dried fish obtained from this dryer compared favorably with those produced by fish farmers and traders in terms of color, taste, palatability and storability. With a capacity of 50 kg per batch, the dryer has a production cost of $300. A cottage fish processing plant based on this technology can provide additional source of income for fish farmers in the rural and urban communities at the same time providing packaged dried fish at low costs.

Keywords: Catfish; Charcoal Energy; Dryer Design; Electric Energy; Tilapia

99 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Drying Characteristic of Cabinet Dryer Using Biogas for Banana Chip

Joko, N.W. Karyadia*, Ascaryo D. Anggoro, Nursigit Bintoro

Gadjah Mada University Address: Flora St no 1 Bulasumur Yogyakarta, Indonesia

E-mail: [email protected]

Abstract: The objective of this research is to determine the performance of the cabinet dryer using energy from biogas for drying the banana chip. The simple cabinet dryer (0.8m x 1.20 m x 0.40m) was made from plywood for the wall. The gas from the cattle manure digester with capacity 6 m3 was delivered to the gas stove for heater source of this dryer. A centrifugal fan was installed at the dryer to blow the heat. Two thickness of the banana 2 mm and 6 mm were used in this experiment. Drying temperature was kept at 40 – 50 oC. Results show that the cabinet dryer could reduce the moisture content of banana chip from 80% to 4-12% for 18 - 24 hours. Drying rate of 2 mm and 6 mm of banana chip in this dryer is 4.2 - 4.6 and 3.3 - 3.6 %/h. The quality of dried banana was not significantly difference between the dried banana chip with sun drying and cabinet drying.

Keywords: Cabinet dryer; Banana chip; Performance; Biogas

100 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Migration of Ionic and Non-Ionic Surfactants of Whole Milk

Droplet with Varied Concentrations during Convective Drying

Pooja Lallbeeharry1,2, Ye Tian1, Danhua Zhu1, Jinjian Huang1, Shuo Yun1, Nan Fu1,a*, Xiao Dong Chen1

1College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu, China

2Department of Chemical Engineering, Monash University, Clayton, Victoria, Australia

E-mail: aN. Fu, [email protected]

Abstract: Whole milk powders (WMP) are produced via spray drying in dairy industries. The surface of spray dried WMP often has a high fat content up to 98%, making the powders less wettable during reconstitution. Hence, the spray dried powders are often “instantised” by coating with lecithin, a food-grade surfactant, during the subsequent fluidized-bed drying process. Previous studies found that mixing lecithin with milk feed before spray drying could also lead to improved powder wettability. In contrast, it was claimed in some patents that such co-drying techniques are less effective than the coating-afterwards technique. To explore the reason of this discrepancy, surfactant migration in the milk droplets during drying needs to be understood. Surfactant accumulation on droplet surface during drying would alter the wettability of the particles as soon as the surface shell is formed. Such wetting behaviour of milk surface shell at the intermediate stages of drying was captured using an improved single droplet drying technique combined with in-situ dissolution experiments in the present study. Whole milk at initial solids levels of 11.5 wt%, 30 wt% and 50 wt% was mixed with either ionic lecithin or non-ionic Tween 80. A single droplet of surfactant-loaded milk was dried in a controlled environment. The wettability of the surface shell at different drying stages was monitored by attaching a water droplet to the semi-dried particles and video-recording the resultant morphological changes. It was found that Tween 80 remarkably improved the wettability of surface shell formed by unconcentrated whole milk at a loading of 0.1% (w/w) of total solids. Meanwhile, lecithin addition at 1% (w/w) also showed similar improving effects. In concentrated milk systems, however, such improving effects on surface wettaibility due to the addition of surfactants were not as prominent. The results were compared to spray drying experiments to confirm these observations.

Keywords: Material migration; Surface formation; Spray drying; Single droplet drying; Wettability; Powder Engineering

101 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Bioprocessing Technology for Manipulating Production of

Lactobacillus Rhamnosus NRRL 442 with High Cell-β-glucosidase

Activity

Fook Seng Kok, Ida Idayu Muhamada*, Chew Tin Lee, Firdausi Razali, Chee Woh Leow

Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Malaysia

E-mail: [email protected]

Abstract: The cell- β-glucosidase (CBG) activity of probiotic plays an important role in human intestinal tract and it may also act as biocatalyst in many food applications. This study aims to strategize the fermentation process for the production of probiotic with high cell-β-glucosidase (CBG) activity using Lactobacillus rhamnosus NRRL B442 as model microbe. The fermentations were monitored in a 2L bioreactor under anaerobic condition using factor-by-factor optimization method.The screening of carbon and nitrogen sources was carried out in the batch bioreactor at optimum pH and temperature of pH 6 and 40oC respectively.From screening experiments, yeast extract and glucose was selected as nitrogen and carbon source respectively. In addition, the catabolite repression on the CBG activity was observed in the bacteria strain studied. As such, a short starvation period of 3 h was found to improve the CBG activity in the batch system.Using the chemostat system, the CBG activity increased with the increase of dilution rate (D) until it reached the critical dilution rate (Dcrit). The CBG activity also increased with the decrease of feeding glucose concentration and the increase of feeding yeast extract concentration. This study proposed a bioprocess

strategy in which the fermentation should be run using chemostat system at pH 6, 40°C, D= Dcrit of 0.264 h-1, 20g.l-1 of feeding glucose concentration and 60 g.l-1of feeding yeast extract concentration. With this strategy, the specific CBG activity was improved to 11.24 UE.mg-1 dcm (6.25 folds increase in activity compared to control). Under this strategized fermentation condition, the enzymatic kinetics of CBG activity were found to match the Michaelis-Menten model. The maximum specific rate of -1 reaction, Vm, and Michaelis-Menten constant, Km were 21.44 UE.mg dcm and 0.501mM of O-NPG respectively.

Keywords: Bioprocess strategy; Lactobacillus rhamnosus; β-glucosidase activity; Catabolite repression

102 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Analysis of Parmezan Cheese Drying Process

Małgorzata Szczepanik1,a*, Paweł Sobczak2, Jacek Mazur2, Kazimierz Zawiślak2, Mirosława Wesołowska-Janczarek3, Józef Grochowicz4, Wioletta Żukiewicz-Sobczak5

1 University of Life Sciences, Department of Applied Mathematics and Computer Science, Głęboka 28, 20-612 Lublin, Poland

2University of Life Sciences, Department of Food Engineering and Machines, Doswiadczalna 44, 20-236 Lublin, Poland

3Pope John Paul II State School of Higher Education in Biala Podlaska, Sidorska 95/97, 21-500 Biała Podlaska, Poland

4 School of Banking in Gdansk, 8 Dolna Brama, 80-821 Gdansk, Poland

5Institute of Rural Health, Department of Allergology and Environmental Hazards, 20-090 Lublin, Jaczewskiego 2, Poland

E-mail: [email protected]

Abstract: The aim of the paper is to compare regression lines describing relation between reverse of water content and time involving five combinations of Parmezan‟s type cheese piece sizes and drying temperatures. The samples of crumbled cheese on a disc grinder of mesh size 4 mm (small) and 6 mm (medium) were tested The cheese was dried at temperatures of 30°C and 50°C and the particles formed in the grinder with a mesh of 8 mm (large) dried at 50°C. Regression lines were compared for five combinations of piece sizes and drying temperatures. Each equation described the change water content reverse during ten-hour drying process of Parmezan‟s type cheese. Regression coefficients in the equations were compared using partial F-test. Multiple pair comparisons were examined by means of SimReg procedure.In addition regression equations were fitted during the second drying period. Again SimReg procedure was used to make pairwise comparisons. Finally the procedure of finding groups of parallel lines was used.It was revealed that the considered combinations of drying temperatures and piece sizes differentiate the course of fitted regression lines during ten-hour drying process.

Keywords: Convection drying; a comparison of regression equations; Hypothesis testing

103 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

A bi-functional fibrinolytic enzyme produced by Bacillus subtilis 553

using chickpea (Cicer arietinum L.) as substrate

Yanping Wanga*, Ping Xiao, Siping Yao

School of Food Engineering & Biotechnology, Ministry of Education Key Laboratory of Food Nutrition & Safety, Tianjin University of Science & Technology, Tianjin, China

E-mail: [email protected]

Abstract: A new bi-functional fibrinolytic enzyme (BSFE) was purified from the culture supernatant of Bacillus subtilis 553 with chickpea as the carbon/nitrogen source. The molecular weight of the enzyme was estimated to be 32kDa by SDS-PAGE. The enzyme activity was optimum and highly stable at pH 8.0, suggesting that it is an alkaline enzyme. Furthermore, the activity was maximum at 55℃ and stable at or below 45℃. The activity was inhibited by serine protease inhibitor PMSF as well as metalloprotease inhibitor EDTA, the result suggest that BSFE is a serine metalloprotease. In fibrin plate assay, BSFE not only showed stronger fibrinolytic activity than that of nattokinase, but aslo containing both fibrin (ogen) olytic and plasminogen-activating (PA) activities. It specifically hydrolyzed Aα and Bβ chains followed by γ chain of fibrinogen. In vitro studies revealed that BSFE showed a significant role in thrombolysis and anticoagulation. These results indicate that BSFE presents important possibilities for application in the therapy thrombosis.

Keywords: Bacillus subtilis; Chickpea; Bi-functional; Thrombolytic

104 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Online Prediction of Moisture Content of Pineapple Slices Microwave

Vacuum Drying Based on BP Ann

Yi Zhang, Zijian Huang, Hongliang Zeng, Baodong Zhenga

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China

Institute of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, China

E-mail: [email protected]

Abstract: It is difficult for predicting the moisture content of dried fruit products during drying period on-line with current measuring methods or instruments. The factors influenced moisture content of pineapple slices by microwave vacuum drying, such as microwave power, loadage, vacuum degree and slice thickness were studied. Using Matlab7.1 software, all data series obtained from different drying experiment were used as the sample values of training and test in order to establish BP neural network model of pineapple slices by microwave vacuum drying. The training and simulation forecast of BP neural network were implemented by using the functions of trainlm and simuff. It was concluded that the model built by the BP neural network could accurately predict the change of moisture content in the pineapple slices microwave vacuum drying process. It was found that the predictions of the artificial neural network model fit the experimental data preferably, and the model had good application value.

Keywords: Pineapple Slices; Microwave vacuum drying; BP Ann; Moisture content

105 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Optimization of Technology of Pineapple Slices by Microwave

Vacuum Drying and Quality Analysis

Yi Zhang, Zijian Huang, Hongliang Zeng, Baodong Zhenga

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China

Institute of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, China

E-mail: [email protected]

Abstract: In order to improve the quality and production efficiency, microwave vacuum drying (MVD) technology was employed to dry pineapple slices. With the test factors of microwave power, vacuum degree and the evaluation indexes of drying time, unit energy consumption, polysaccharide contents of pineapple slices, sensory quality, the technology of pineapple slices by MVD was optimized by employing quadratic regression general rotary unitized design and weighted evaluation function. And then the effects of two drying methods, including MVD and hot-air drying (HAD), on the main quality of dried pineapple slices were investigated. The results showed that the optimum conditions of pineapple slices by MVD were as follows: slices thickness of 6 mm, microwave power of 6.5W/g, vacuum degree of -90kPa. Under this condition, the drying time, unit energy consumption, polysaccharide contents of pineapple slices, sensory quality were 23.5min, 7.1%, 28.71kJ/g, 8.8 points, respectively. The results of quality analysis indicated that vitamin C, the polysaccharide content and sensory quality of dried pineapple slices by MVD are higher than those of pineapple slices by HAD, the unit energy consumption of dried pineapple slices by MVD is lower than its by HAD, so MAD is an effective and reliable drying technology of pineapple slices.

Keywords: Pineapple slices; Microwave vacuum drying; Optimization; Quality analysis

106 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Lactobacillus casei Viability in Spray Dried Probiotic Cashew Apple

Juice

Ana Lúcia Fernandes Pereira, Francisca Diva Lima Almeida, Micael Andrade Lima, José Maria Correia Costa, Sueli Rodriguesa

Federal University of Ceará, Fortaleza-Ceará, Brazil

E-mail: [email protected]

Abstract: Although probiotics are commonly found in refrigerated foods, few studies have evaluated their use in dehydrated foods. The challenge is to avoid the microbial viability loss during drying and storage. The objective of this study was to evaluate the dehydration by spray drying and the storage temperature on the viability of cashew apple juice containing Lactobacillus casei NRRL B-442 during 35 days of storage. The probiotic cashew apple juice was dehydrated according to the following conditions: inlet temperature of the drying air of 120°C; feed flow rate of juice of 0.3 L/h; hot air flow of 3.0 m3/ min and pressurized air flow of 30 L/min. The drying agents used were: 20% (w/v) maltodextrin or 10% (w/v) maltodextrin + 10% (w/v) arabic gum. The spray dried probiotic cashew apple juice showed satisfactory levels of Lactobacillus casei NRRL B-442 survival just after the drying processing. During the storage, the addition of 10% (w/v) maltodextrin + 10% (w/v) arabic gum kept the microbial viability when the powder was stored under refrigeration (4°C). In conclusion, 10% maltodextrin + 10% arabic gum is adequate to maintain satisfactory levels of L. casei NRRL B-442 survival for 35 days in probiotic cashew apple juice powder stored at 4°C.

Keywords: Spray drying; Maltodextrin; Arabic gum; Stability; Viability

107 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Ultrasound Pre-Treatment Improves Functionality Dried Cashew

Apple (Anacardium occidentale L.) Bagasse

Thatyane V. Fonteles, Karoline F. Leite, Fabiano A. N. Fernandes, Sueli Rodriguesa

Federal University of Ceará, Fortaleza-Ceará, Brazil

E-mail: [email protected]

Abstract: Cashew apple bagasse is the residue from the industrial processing of cashew apple peduncle for cashew apple juice production. This work aimed to study the drying of the peduncle bagasse using ultrasound as pre-treatment. Cashew apple bagasse was subjected to different US pre-treatment conditions followed by air-drying. Three different water to bagasse ratios (1.5:1; 2.33:1 and 4:1), and two levels of processing time (2 and 6 min) and power intensity (75 and 226 W/cm2) were studied. Changes in phenolics, vitamin C and antioxidant capacity were monitored during the drying processing. The results showed that the drying rate increased 80% due to ultrasound application as pre-treatment reducing the overall drying time. The drying rate increased with water concentration but decreased with US processing time. The content of vitamin C decreased with drying time in all experimental assays. However, the maximal degradation observed was 15% lower compared to the control sample. When the power intensity was 75 W/cm2 it was observed the highest degradation of phenolics reaching 81% of phenolic loss (14% higher than the control sample). The maximal levels of vitamin C, phenolics and antioxidant activity after 6h of drying were 191.80 mg/100g d.b.(dry basis), 1862.2 mg galic acid/100 g d.b., and 304 μmol trolox/g d.b., respectively. Using ultrasound pre-treatment was carried out at 226 W/cm2, 1.5:1 water to bagasse ratio and 6 min of ultrasound processing. The results obtained in this work are essential for the processing of dehydrated cashew apple bagasse in order to obtain the optimum benefits of bioactive compounds present in this dried food. Moreover, it may have many applications since dried cashew apple bagasse is rich in phenolic antioxidants and vitamin C with potent free radical scavenging activity.

Keywords: Anacardium occidentale L; Cashew apple bagasse; Sonication; Ultrasound; Drying

108 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Studies on Effect of Drying Methods and Loading rate on Quality of

Cocoa (Theobroma cacao L.) Beans

Arulmari R.a*, Visvanathan R., Zimmermann B.F.

Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, India

Post Harvest Technology Centre, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, India

University of Bonn, Institute of Nutrition and Food Sciences – Food Chemistry, Endenicher, Allee 11-13, Bonn, Germany

E-mail: [email protected]

Abstract: A field comparison of three methods of drying viz., solar drying, open sun drying and mechanical tray drying of cocoa beans (Theobroma cocoa L.) was carried out and examined at three levels of loading rate viz., 6.5, 13.0 and 19.5 kg/m2 spread as single layer, double layer and 5 cm layer bed thickness. Physical and chemical qualities of the beans like cut test, moisture content, bean count, pH, titratable acidity, fat content, free fatty acids content, fermentation index, total phenol content, catechin, epicatechin, theobromine and caffeine content were analyzed as per the international standard methods. It was seen that the drying method and loading rate were non significant in terms of beans cut test, fat content, FFA content and fermentation index. Sun (pH 5.13) and solar drying (pH 5.18) resulted less acidic beans compared to tray dried beans which recorded a pH value of 5.01 in 19.5 kg/m2 loading speech. Titratable acidity, which is a better indicator of acidity than pH, showed an expected trend of steadily decreasing with decrease in loading rate. The tray dried samples contained significant amount of polyphenols (p<0.05) when compared with solar dried and open sun dried samples. The open sun dried samples at 19.5 kg/m2 loading rate resulted in a minimum value of 5.61 mg/g of theobromine and 1.41 mg/g of caffeine content. The tray dried samples recorded the highest value of 2.83 mg/g of epicatechin at 13.0 kg/m2 loading and lowest value (1.21 mg/g) was observed in 13.0 kg/m2 loading of solar tunnel dried samples. No significant difference was found in terms of catechin content at all the drying treatments. On the whole it was seen that the beans from open sun drying and solar drier showed the good quality than the tray dried cocoa beans.

Keywords: Cocoa; Drying; Methods; Loading rates; Quality

109 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Metabolic Control and Breeding Analysis for a Malate-producing

Ctain by Co-fermentation of Glucose and Xylose

X.J. Li1,a*, Y. Yang1, 2, Y. Liu1, Y. Wu1, T. Sun1, L. J. Pan1, S. T. Jiang1

1School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, Anhui Province, China

2School of Environment and Energy Engineering, Anhui Jianzhu University, Hefei, China

E-mail: [email protected]

Abstract: The high-production of malic acid was expected to be obtained by an isolated strain with biomass hydrolyte as carbon source. ITS region phylogenetic analysis was carried out for identification, and then the strain‟s metabolic pathway and its relevant enzymes were investigated for metabolic flux analysis. X-ray was used as mutagenesis source for the breeding of the strain. Metabolic regulation for the fermentation processing was also developed for high producing of malic acid. Identification showed that the malic-acid-producing strain HF-119 belonged to the Rhizopus delemar species. Metabolic pathway analysis showed that malic acid flux of this strain came from three main pathways and that this strain produced byproducts. At the same time this strains utilized corn straw hydrolyte, considering the fact that most biomass hydrolyte included glucose and xylose. However the utilization of xylose was not as fast as that of glucose, then further breeding for the decreasing of ethanol by screening anti-allyl alcoh mutant strain was carried out and result showed that a “TAA” codon occurred in the mutant strain and that the flux of ethanol could not be detected. Other anti-fluoroacetate mutant strain was also isolated and the flux of heteroacid was successfully cut off. Malic 28 acid production of the mutant was markedly enhanced and the mutant strain could synchronously ferment glucose and xylose. Further investigation showed that the reverse mutation of aconitate hydratase gene accounted for the decreasing of heteroacid and that the forward mutation of glucose-6-phosphate dehydrogenase gene explained the co-fermentation of hexose and pentose because we found several NADP (H)-binding activating locus was mutated in g6pdh gene of the mutant, which probably increased the interaction of EMP and HMP and accordingly improved the metabolism of pentose system. For the obtained mutant strain, we optimized its fermentation processing through a series of parallel fomenters by BP network method to get the optimum condition of those main factors because there were interactions between them. Then mutant strain was applied to the corn straw hydrolyte in scaled-up 1000L fermentor and the yield of malic acid was above 120 g/L in 60 hrs. Breeding and regulation for this isolated strain enhanced its malic-acid-productivity.

Keywords: Malate; Fermentation; Metabolism; Breeding

110 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of Different Drying Methods on the Chemical Composition of

Areca Inflorescence Extracts

Huang Yulin1, Chen Weijun1,2,a*, Zhao Songlin1,2

1Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, Hainan, China

2Hainan Key Laboratory for Research of Tropical Palm Plants, Wenchang, Hainan, China

E-mail: [email protected]

Abstract: The chemical composition of areca inflorescence extracts, affected by four drying methods which were fry drying, vacuum freeze drying, micowave drying and hot-air drying, were analyzed by reversed-phase high performance liquid chromatogram (RP-HPLC) and gas chromatogram mass spectroscopy (GC-MS). The results indicated that fry drying presents the highest total phenol contents, followed by microwave drying, vacuum freeze drying and hot-air drying (25.92, 19.07, 12.37, and 11.37 mg/g, respectively). According to RP-HPLC analysis, besides epicatechin and chlorogenic acid, there existed gallic acid, coumaric acid, catechin, ferulic acid, rutin, naringenin, kaempferol etc both in four areca inflorescence extracts, but their contents were different. GC-MS analysis showed that the main content of the extracts of fry drying is fatty acids, while in other three ones were phenolic compounds. Conclusion: the microwave drying may be a high potential way for deep processing of areca inflorescence tea.

Keywords: Areca inflorescence; Drying; Reversed-phase high performance liquid chromatogram; Gas chromatogram mass spectroscopy

111 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Real-Time Quality Evaluation in Fruit Drying, using Computer Vision

Alex Martynenko1,a*, You-gui Chen2

1Dalhousie University, Faculty of Agriculture, Truro NS, B2N 5E3, Canada

2Department of Human Nutritional Science, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada

E-mail: [email protected]

Abstract: Fresh fruits are extremely sensitive to temperature, oxygen and enzymatic activity. Real-time quality evaluation in the process of drying could mitigate risks of food quality damage. This study evaluated the potential of real-time imaging and mass measurements for quality evaluation in fruit drying. The objective was to investigate color and texture changes of apples and blueberries during air convective drying in the range of temperatures from 40 to 80 oC. Pilot-scale air convective tray dryer was equipped with multiple cameras for three-dimensional fruit imaging and computerized real-time measurement system. The effect of temperature on fruit drying rate, shrinkage and color changes was evaluated from drying experiments at 40, 45, 50, 55, 60 and 80oC. Color changes were measured in CIE L*, a*, b color space, volume changes were measured from imaging; density and porosity were calculated from real-time volume and mass measurements, using moisture-shrinkage-density-porosity correlations. Our results showed that drying temperature significantly affected both color and texture of both varieties. Blueberries did not show significant color changes at drying temperatures below 55oC, however above 55oC significant colour changes were recorded within first 20 min of drying. Drying at low temperature (40⁰C) did not cause any porosity development throughout the whole drying period, while high temperature (60 - 80⁰C) drying resulted in increase of porosity up to 60...70%. Subsequently, drying at 40oC led to increase in density from 1.02 to 1.26 g/cm3, while drying at 60 and 80 oC led to significant drop of density to 0.38 g/cm3. This preliminary study showed that fruit color and shrinkage could be used as an early-stage indicators of fruit quality in the process of drying.

Keywords: Apple; Blueberry; Quality; Convective drying; Color; Shrinkage; Porosity; Density

112 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Optimization of Process Parameters for Osmo-solar Poly Tunnel

Drying of Apple

Shahzad Faisal1,a, Mavish Manzoor2, Gazala Altaf2

1Division of Agricultural Engineering, SKUAST-K, Srinagar

2B. Tech students of Agricultural Engineering at SKUAST-K, Srinagar

E-mail: [email protected]

Abstract: The present study was undertaken to evaluate the drying behaviour of Osmo-solar poly tunnel drying of Apples in Kashmir valley. Experiments were conducted to characterize the drying behavior of Apples (Pyrus malus) at various temperatures, sample sizes and osmotic drying time. The response surface methodology was used for optimization of parameters whereas CCRD was used to decide the experimental runs. The various drying models were evaluated for their suitability and Page‟s Model was found to be best in characterizing the drying behavior of the Apple slices. The quality characteristic in terms of dehydration ratio, rehydration ratio and mean sensory score for overall acceptability were evaluated. A full second order model was developed by linear regression technique and found to be significant at 1% level of significance, for all the responses. The optimization of drying parameters was done on the basis of quality characteristics after drying and found to be 39.25oC (-1.15), 1.00 Kg (-1.00) and 2.45 hrs (-0.54). the corresponding response variables are 11.684, 7.398 and 7.188 for dehydration ratio, rehydration ratio and mean sensory score of overall acceptability respectively.

Keywords: Osmotic drying; Solar poly tunnel drying; CCRD; Dehydration ratio; Rehydration ratio;

Sensory score of overall acceptability; Optimization

113 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Performance Evaluation and Process Optimization of Potato Drying

using Hot Air Oven

Shahzad Faisal1, Ruhi Tabassum2, Vishal Kumar3

1Division of Agricultural Engineering, SKUAST-K, Srinagar, India

2Ex. B. Tech students of Agricultural Engineering at SKUAST-K, Srinagar, India

3College of Agricultural Engineering, RAU, Pusa, India

E-mail: [email protected]

Abstract: The effect of various process parameters on drying behaviour of Potato (Solanum tuberosum) was studied, and the optimization of process parameters based on quality was investigated. Experiments were conducted to characterize the drying behaviour of Potato cubes at various temperatures, potato cube sizes and blanching chemical treatments. The various drying models were evaluated for their suitability and Midilli‟s model was found to be best describing the drying characteristics of Potato cubes. A full second order model was developed for all the response variables, viz. Rehydration ratio, shrinkage percentage and mean sensory scores of overall acceptability and found to be significant at 1% level of significance. The effect of process variables was investigated at individual, linear, interactive and quadratic levels for each response. The data was optimized by „Design Expert 7.0‟ for all the responses. Compromise optimum level of process variables for the responses were 80°C (1), 1cm cube size (-0.87) & KMS (0). The corresponding values of the responses were 4.584, 24.979 & 5.000 respectively.

Keywords: Potato cubes; Rehydration ratio; Shrinkage percentage; Overall acceptability; Optimization

114 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Screening of New Yeast Strains of Saccharomycodes ludwigiiand

Zygosaccharomyces Rouxiiforproducing Low-Alcohol Beer

Giovanni De Francesco1, Benedetta Turchetti2, Valeria Sileoni3, Ombretta Marconi3, Giuseppe Perretti1,a

1Department of Economic and Food Science, University of Perugia, Via San Costanzo, Perugia, Italy

2Department of Applied Biology, University of Perugia, Borgo XX Giugno, Perugia, Italy

3Italian Brewing Research Centre, University of Perugia, Via San Costanzo, Perugia, Italy

E-mail: [email protected]

Abstract: The production of low-alcohol beer (containing from 0.5 to 1.2 % vol. of alcohol) is a well-known challenge in the brewing industry. Low-alcohol beer is a secondary outcome of the brewing industry, but recently there is an increasing interest in this product, due to different causes such as health, population sensitivity, law restraining actions, diet, and safety. The main goal in the production of low-alcohol beer is the achievement of a product as similar as possible to regular beer, especially concerning the volatile compounds, which are usually lost during the physical removal of alcohol by dialysis, reverse osmosis and vacuum rectification. Consequently, an alternative technique is the biological method, which involves the use of non-conventional yeasts. In this work 11 yeast strains conserved in the Industrial Yeasts Collection DBVPG (University of Perugia, Italy) and belonging to species different from the traditional ones were tested for beer production. In particular, two different species were considered: Saccharomycodes ludwigii and Zygosaccharomyces rouxii, which from recent literature emerge as the most valuable for low-alcohol fermented beverages production because not or poorly able to ferment maltose. Wort inoculated with 6 S. ludwigii and 5 Z. rouxii strains was analysed in triplicate after 10 days of fermentation for the determination of ethanol and the main volatile compounds. The strains of the species S. ludwigii were demonstrated to be most suitable for producing low-alcohol beer, especially the DBVPG 3010 strain, which also showed a high content of esters. The strains of the Z. rouxii species produced highest amount of esters, nevertheless, they also formed ethanol and diacetyl much over taste threshold. This screening could be considered the first step towards the production of low-alcohol beer very similar to regular one using non-conventional yeast and specific wort.

Keywords: Low-Alcohol beer; Saccharomycodes ludwigii; Zygosaccharomyces rouxii; Gas-chromatography / mass-spectrometry; Volatile profile

115 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Fluidized-bed Drying on the Microstructure of Castor Bean

(Ricinus communis) and the Quality of Their Oil

Perea-Flores, M.J.1,a*; Lara-Serrano, M.2; Gutiérrez-Martínez, S.M.2; Lartundo-Rojas, L.1; Chanona-Pérez, J.J.2

1Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Luis Enrique Erro s/n. Col. Zacatenco, México

2Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Col. Santo Tomas, México

E-mail: [email protected]

Abstract: Ricinus communis seed is in alternative crop to biofuels production. The oil extraction yields depend on the material nature as well as the processes to which the seed is subjected. Drying reduces the moisture content and induces changes in the microstructure that can favorably influence the oil extraction yields and quality, thereby helping to better use to the biofuels production. Therefore, the aim of this work was study the effect of the fluidized-bed drying on the microstructure, extraction process and oil quality. Ricinus communis seeds were dried at four different temperatures and drying times from 180 to 50 minutes, respectively; and 240 min for all temperatures. The oil was obtained from the soxhlet extraction (for 8 h with hexane) for the four samples, and native seeds. The oil quality was evaluated by means of analytical methods (acid index, saponification index, % free fatty acid and diode index). The results were compared with a commercial castor oil (Reference oil). It was found that, the drying temperature has a key role in the extraction process. In addition to this, effects due to drying temperature and time of drying also on affects percent of oil extraction were also established. Therefore, the drying conditions and the microstructural changes in the seed exert influence in extraction yields, and hence on the castor oil quality.

Keywords: Ricinus communis seed; Fluidized-bed drying; Castor oil quality

116 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Production of Carotenoids by Neurospora Crassa in Solid-state

Fermentation Using Agro-industrial Residues as the Substrate

Feng-ling Yang, Jing Lia*, Jiang-Ning Hu, Rong Liu, Xiao-ru Liu, Ya-Wei Fan and Ze-Yuan Deng

Full postal addresses: State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, Jiangxi, China

E-mail: ajingjingbailu@ hotmail.com

Abstract: This paper was aimed to produce carotenoids on 7 kinds of agro-industrial residues (rice straw, rice bran, sweet potato residue, wheat bran, bean dregs, apple pomace and brewer‟s grain) using statistical approach in solid-state fermentation (SSF) by Neurosopra crassa. In the first part, the Placket-Burman design (PBD) was used to select significant factors that influenced the carotenoids production by Neurospora crassa. In the second step, concentration of most significant factors and their interaction were studied with Response Surface Methodology (RSM). Carotenoids production increased dramatically from 266.53 to 966.21μg/gds when the fermentation was carried out in the optimized medium composed of 0.51% ammonium sulphate, 20% brewer‟s grain, 34.25% sweet potato residues and 45.75% rice bran (calculated in dry weight) with the initial moisture content of 72.15% at pH 6.5 for 120 h. HPLC was used to analyzed the carotenoids composition, it indicated that Neurospora crassa could produce 15 kinds of carotenoids and torulene, β-carotene and neurosporaxanthin were the main carotenoids. The results showed that Neurospora crassa was able to grow in low-cost agro-industrial residues and produces significant higher amounts of carotenoids. This was significant for lowering the overall cost of biotechnological production carotenonids and mitigating the environmental problems as well. Moreover this is the first report of medium optimization of Neurospora crassa for carotenoid production in solid state fermentation using the sweet potato residues, rice bran and brew‟s grain as the substrate.

Keywords: Neurospora crassa; Carotenoids; Solid-state fermentation; Agro-industrial residues; Optimization

117 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

A Wireless Communication System with Leaf Wetness Sensor for

Monitoring Plant Canopy Moisture in Crops

Hang Zhu1, a*, Yubin Lan2, Wenfu Wu3, Huihui Zhang4, Tao Xu1

1College of Mechanical Science and Engineering, Jilin University, Changchun, China

2USDA-ARS, Areawide Pest Mamagenment Research Unit, College Station, USA

3College of Biological and Agricultural Engineering, Jilin University, Changchun, China

4USDA-ARS, San Joaquin Valley Agricultural Sciences Center, Parlier, USA

E-mail: [email protected]

Abstract: Short distance wireless communication technology is one of the most important technologies of wireless sensor network. At present, more widely short distance wireless communication technology mainly includes Bluetooth, wireless 802.11 (Wi-Fi), infrared data transmission (IrDA) and ZigBee, etc. A kind of RF communication technology appearance provides a new path to wireless communication network. This technology adopts ISM frequency segment of internet general without license, which has characters of low transmitting power and high receiving sensitivity, etc. Its communication distance is from serial decameter to number hectometer. In this study, a wireless communication system has been built based on nRf905 transmission module for monitoring plant canopy moisture real-time. Experiments were conducted in a corn field of an experimental farm of USDA-ARS-APMRU. The wireless communication system described here offers real potential for reliably monitoring canopy moisture status in crops. The smart sensor array reliably recorded and transmitted the readings of the leaf wetness sensors.

Keywords: Wireless sensor; NRF905; Leaf wetness sensor; Canopy moisture

118 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Hot Air Impingement Drying Characteristics of Corn and Its Effects

on Solubility and Electrophoretic Patterns of Corn Albumin and

Globulin

Hong-Wei Xiao1, Ling Zhao2, Da-Wen Sun3, Zhen-Jiang Gao1,a

1College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing, China

2College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

3School of Biosystems Engineering, University College Dublin, National University of Ireland, Agricultural & Food Science Centre, Belfield, Dublin 4, Ireland

E-mail: [email protected]

Abstract: The air impingement drying characteristics of corn and the effects of drying temperatures (60, 80, 100, and 120 ℃) on solubility and electrophoretic patterns of corn albumin and globulin were investigated. Results illustrated that the entire drying process was in the falling rate period and moisture diffusion controlled the process. The moisture effective diffusivity ranged from 1.50×10-9 to 1.73×10-8m2/s calculated using the Fick‟s second law of diffusion. The activation energy determined from the slope of the Arrhenius plot, In (Deff) versus 1/(T+273.15), was 45.17 kJ/mol. The solubility of albumin and globulin decreased significantly with increasing of the drying temperature. Sodium dodecyl sulphate-polyacryl-amide gel electrophoresis (SDS-PAGE) showed the disappearance of some water and salt-soluble poly-peptides at high drying temperatures. These results provide important information for revealing the degradation mechanisms of corn seed vitality during its hot air drying process.

Keywords: Albumin; globulin; SDS-PAGE; Corn; Drying characteristics; Hot air impingement

119 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Effect of Spray Drying on the Sucrose-glycine Caramel Powder

Preparation

Ping-Jun Zhang, Shu-Juan Yua*, Biao Hu, Kai Huang

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

E-mail: [email protected]

Abstract: Caramel was used as food colourants in tremendous amount in the world. However, no thorough study regarded to the effects of spray drying on the sucrose and glycine solution. In this paper, model sucrose and glycine solutions at different pH (pH 4, 3, 2 and 1) were treated with different inlet air temperature (160, 180, 200, 220 and 240 °C) for durations (50s) in spray drying process. With increasment of inlet temperatures and decreasment of pH, the morphology of the caramel agglomerates tended to be more scattered, however, the solubility of the caramel decreased. With inlet temperature increased, the glycine and sucrose contents decreased, while the contents of fructose and glucose increased. The content of intermediate products content, browning intensity and 5-hydroxymethyl-2-furaldehyde (HMF) increased with increasing inlet temperatures and decreasing pH. Moreover, the degradation degree of sucrose and pH could be used to evaluate the caramel in the spray drying process.

Keywords: Spray drying; Sucrose-glycine model; Maillard reaction; Caramelization

120 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Screening, Identification and Characterization of

Bacteriocin-producing Lactic Acid Bacteria

Ying Liua, Ya-mei Zhao, Jun-ying An, Wen-juan Zhu, Yan-qun Li

Guangdong Ocean University, Zhanjiang, Guangdong, China

E-mail: [email protected]

Abstract: The lactic acid bacterium LY-87 was isolated from 10 kinds of marine animals‟ intestinal tract, which possessed powerful inhibitory activity against the Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes and vibrio prholyticus by Oxford plate double-layer agar experiment. It was further determined as bacteriocin-producing strain after exclude the inhibitive

effect of organic acid, H2O2, and sensitivity to trypsin, pepsase, papain and proteinase K. The optimum temperature and pH value for its growth were 30 °C and 6.0, respectively, and anti-bacterial activity difference of consecutive six generation was not significant (P>0.05). Based on morphological features, physiological and biochemical characteristics and 16S rRNA gene sequence homology analysis, it was identified as Lactococcus lactis subsp. Lactis), and the accession number of 16S rRNA in GenBank was JX258806.

Keyword: Identification; Bacteriocin-producing; Lactic acid bacteria

121 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Technological Characterization of Protease by Lactic Acid Bacterial

Isolated from Traditional Chinese Fermented Milk

Shuang Zhang, Lanwei Zhanga*, Yuehua Jiao, Hongbo Li, Xue Luo, Chaohui Xue, Rongbo Fan, Huaxi Yi, Xue Han, Yingchun Zhang

School of Food Science and Engineering, Harbin Institute of Technology, Harbin, Heilongjiang, China

E-mail: [email protected]

Abstract: The proteolytic activity, texture, viscosity and particle size of 12 Lactobacillus and Lactococcus isolates in yogurt were evaluated in this study. The designated 12 isolates were screened from 123 probiotic bacteria (own isolates) isolated from different traditional fermented milk in China. The isolates with excellent protease presenting clear zone of hydrolysis on milk agar were identified as the probable starter cultures for yogurts. Proteolytic activity of Lactobacillus and Lactococcus isolates ranged from 7.90 to 11.60 mmol Leu/L of milk and 2.43 to 5.14 mmol Leu/L of milk, respectively. The evolution of milk proteins during fermentation of yoghurts produced using the isolates were investigated by SDS-PAGE. The significant difference (P<0.05) of texture analysis indicated that yogurts of Lactococcus isolates were of higher value than those of Lactobacillus isolates at all level of measurements. Apparent viscosity of yogurt varied considerably among the isolates, with values ranging from 4790 to 9870 mPa·s. All the isolates showed excellency in firmness, consistency, cohesiveness, evidence of viscosity and little difference in the particle sizes. The isolates with potentially beneficial properties such as Lactobacillus CH9-3 4.0 could be useful for yogurt starter culture industry. In addition to Lactobacillus CH9-3 4.0, 2 other isolates (Lactobacillus SB3 and Lactobacillus SB25) provided excellent protease and could be used to improve the curd quality. Isolates Lactobacillus SP1.1, Lactococcus LBH, and Lactococcus Q10L were of high viscosity, and could be mixed with other LAB strains to obtain thick yogurts.

Keywords: Protease; Lactic acid bacteria; Proteolytic activity; Fermented milks

122 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Mathematical Modeling of Vacuum Drying of Date Paste

Z. Ashraf1, Z. Hamidi-Esfahani1,a*, M. A. Sahari1 and M. Faez2

1Food Science and Technology Department, Faculty of Agriculture, Tarbiat Modares University, Ale-Ahmad St., Tehran, Iran

2Faculty of Basic Sciences, Semnan University, Semnan, Iran

E-mail: [email protected]

Abstract: Date paste has a wider range of application than dates and can be used as an enriching ingredient in many food products. In the present work, a sample of date paste was dried in a laboratory scale vacuum oven. Drying characteristics of the date paste were investigated under various conditions of date paste thickness (1, 1.5 and 2 cm) and vacuum chamber plate temperature (60, 70 and 80 ºC) at 15 cm Hg absolute pressure. Different thin layer drying models were tested to investigate the adaptability of these models to the observed drying data. The two-term and the approximation of diffusion models exhibited better fitting performance to the experimental drying data compared to other tested models. Effective moisture diffusivity computed on the basis of Fick‟s law varied between 6.08 × 10-8 and 4.87 × 10-7 m2/s. Effective diffusivity was increased as drying temperature and sample thickness was increased. The temperature dependence of effective moisture diffusivity was expressed by an Arrhenius type equation.

Keywords: Date paste; Vacuum drying; Drying characteristics; Drying models; Effective moisture

123 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Extraction Solvents on Antioxidant Activity of Rice Bran and

Hull

P Wanyo1, N Meeso2, S Siriamornpun1,a

1Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kuntarawichai, Maha Sarakham, Thailand

2Research Unit of Drying Technology for Agricultural Products, Faculty of Engineering, Mahasarakham University, Kuntarawichai, Maha Sarakham, Thailand

E-mail address: [email protected]

Abstract: The objective of this study was to evaluate the antioxidant activities in rice bran and hull as influenced by extraction methods. The solvent extractions used included ethanol, acetone and warm water (70 °C). Among the different extractants, water at 70 °C was found to provide the highest values of antioxidant activity (DPPH and FRAP), total phenolic content and total phenolic acids in rice bran and hull, followed by ethanol and acetone. The results showed that water extraction at 70 °C and ethanol were capable to extract most of phenolic acids identified in both bran and hull while there were only two phenolic acids (FA and SNA) found in the samples extracted by acetone. This study has demonstrated that water with temperature extracting could be considered as an appropriate solvent for extraction of rice bran and hull with respect to antioxidants properties.

Keywords: Rice bran; Rice hull; Antioxidant; Extraction; Solvent

124 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Effect of Extraction Conditions on Antioxidant Properties in

Panjakan (Gynostemma pentaphyllum (Thunb.) Makino) Infusions

Sudathip Inchuena*, Sirithon Siriamornpun

Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Mahasarakham, Thailand

E-mail: [email protected]

Abstract: Panjakan (Gynostemma pentaphyllum (Thunb.) Makino) is a Chinese medical herb used as a food and herbal tea which becomes popular in Thailand. In our research, Central Composite Design (CCD) was used to investigate the effect of process parameters of extraction from Panjakan tea on chemical compositions (total phenolic, total flavonoids and total saponin and reducing sugar contents) and antioxidant activities (DPPH-radical scavenging activity and ferric reducing antioxidant power) in the infusions as well as to optimize for extraction process. Three independent variables namely extraction temperature (50 to 90 ºC), extraction time (5 to 55 min) and tea: water ratio (0.32 to 3.68 %w/v) was studied. An increase of the tea: water ratio resulted in an increase of all values of parameters tested in the infusion tea while increasing the extraction temperature did not change total phenolic content and DPPH-radical scavenging activity. The extraction time significantly effected on only total flavonoids content, an increase in the content was observed when the extraction time was increased from 5 to 30 min while the longer extraction above 30 min caused the opposite effect. Considering the chemical composition and biological activity, the optimum conditions for extraction of Panjakan tea were extraction temperature of 90 ºC, extraction time of 25 min and tea: water ratio of 3 %w/v.

Keywords: Panjakan (Gynostemma pentaphyllum (Thunb.) Makino); Extraction; Antioxidant property; Response surface methodology

125 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Dry Heating with Lysine on Physicochemical Properties of

Maize Starch

Jing-Jing Lu1,a*, Zhi-Gang Luo2, Wei-Wei Sun3, Lu Fan1

1College of Food Science & Biotechnology, Chutian College Huazhong Agricultural University, Wuhan, China

2College of Light Industry & Food Sciences, South China University of Technology, Guangzhou, China

3Research Institute of Fragrance & Flavor Industry, Hubei China Tobacco Industrial Co., Ltd, Wuhan, China

E-mail: [email protected]

Abstract: The effects of dry heating with lysine on the microstructure, paste viscosity (RVA), and thermal properties were evaluated. The results showed that the birefringence of the starch granules was decreased, and some blister-like spots can be observed on the surface of the dry heated starch–lysine mixture. After dry heating, the paste viscosity of maize starch was significantly decreased, but the paste viscosity of starch–lysine mixture was increased. The enthalpy of gelatinization of starch-lysine mixtures was increased and the gelatinization temperature was decreased after treated by dry-heating. The FTIR spectra of the treated starch–lysine mixture showed that there was an obvious peak which appeared nearby the ester carbonyl C=N stretching vibration peak. The result suggested a new type of modified starch was generated, which may be caused by the Maillard reaction between maize starch and lysine during the dry-heating treatment.

Keywords: Maize starch; Lysine; Dry heating; Paste viscosity; Thermal property

126 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Spouted-vortex-bed Drying Characteristics and Color Quality of

Sweet Corn Milk

Iwan Tarunaa, Ayik Syahbana, Neti Surami, Sutarsi

Department of Agricultural Engineering, Faculty of Agricultural Technology, University of Jember, Jl. Kalimantan 37 Kampus Tegal Boto Jember, East Java, Indonesia

E-mail: [email protected]

Abstract: Experimental drying of sweet corn milk in a spouted-vortex-bed of inert particles was investigated in terms of drying characteristics and color quality of final product. Drying characteristics was observed in terms of final product moisture content, product recovery, specific water evaporation rate and the drying efficiency, as affected by the experimental variables including the inlet air temperature (100-120°C), airflow rate (245-323 m3/h), feed rate (0.6-1.5 kg/h) and mass of inert particles (0.7–1.3 kg). The Hunter Lab system was used to determine the color attributes of sweet corn milk powder such as chroma, hue angle and total color difference. The results showed that the designated drying experiments could transform successfully the sweet corn milk into powdery dry product from initial moisture content of about 91-95% on wet basis to the final moisture content ranging between 2 and 11% on wet basis depending upon the operating conditions. The product recovery of sweet corn milk powder in most experiment was found ranging from 50 to 80% on dry basis. The specific water evaporation rate from sweet corn milk drying in a spouted-vortex-bed of inert particles correlated linearly with the mass of inert particles, inlet air temperature, and airflow rate. It was shown that drying efficiency values ranged between 10 and 48% and was affected significantly by variation of the mass of Teflon pellets and the inlet air temperature. The changes in the color quality of spouted-bed-dried sweet corn milk were predominantly determined by the inlet air temperature, feed rate and mass of Teflon pellets, respectively.

Keywords: Swet corn milk; Spouted bed drying; Color quality

127 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Temperature of Gambir Leaves Drying in Relation with Antioxidant

Activity of Dried Gambir Leaves Extract

Devi Y. S.1, Umar S. N.2, Kapti R. K.2

1Department of Agricultural Engineering, Faculty of Agriculture Technology, Gadjah Mada University, Flora Street No 1, Bulaksumur, Yogyakarta, Indonesia

2Department of Food Processing Technology, Faculty of Agriculture Technology, Gadjah Mada University, Yogyakarta, Indonesia

E-mail: [email protected]

Abstract: Gambir plant or Uncaria gambir Roxb is a plant which its leaves contain high level of catechin as the main functional compund which is used to be natural antioxidant. Recently their leaves were extracted traditionally by pressuring their boiled leaves. In this research, their functional compound was collected by dried gambir leaves extraction using hot water to evaluate its visibility to be developed as beverage. Catechin is very sensitive of high temperature during process. The aim of this research was to evaluate the relation of variation temperature on gambir leaves drying to antioxidant activity of dried gambir leaves extract and determine the optimum drying temperature. The young, middle and old of Gambir leaves were dried in various temperatures. They were 40, 60 and 90 oC. Dried gambir leaves powder were extracted through maseration using hot water 95oC for 30 minutes (w/w = 1:10). The filtrat was evaporated to get dried extract of gambir. Antioxidant activity of its extract in various concentrations (0, 1, 2, 3, and 4 ppm) in methanol was evaluated by radical scavenging activity (RSA) of DPPH method and compared with BHT and Routine. The RSA value was interrelated to determined efficient concentration to reach 50 % scavenging (EC 50 value). The result showed that its RSA value increased while the increasing of drying temperature and then decreased after optimum temperature. The RSA value of dried gambir leaves extract was higher than BHT. The EC 50 value of dried gambir leaves extract was lower than BHT and Routine so it should be more efficient to be used as natural antioxidant. Minimum efficient EC 50 value was at drying temperature 74, 94 oC.

Keywords: Effect; Drying; Temperature; Antioxidant; Activity and dried gambir leave extract

128 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Recombinant Expression of Alkaline Protease Apra in Pichia pastoris

from Bacillus cereus YSQ08

Wenfeng Hua, Dong-yan Huang, Shiqin Yu

Lab of Applied Microbiology, Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou, China

E-mail: [email protected]

Abstract: Abundant quantities of chicken feather waste are generated from the poultry industry every year. The cost of physical and chemical treatments for degrading feather is high in rural areas. Over 90% of the crude protein of feather contains keratin, a hard-to-biodegrade structural insoluble protein. Biological methods for processing feather meals as animal feed have attracted more interest recently. In this study, a keratinase-producing strain was isolated from the alimentary tract of a snake. Physiological and biochemical characterization, phylogenetic analysis and characterization of keratinolytic proteinase were used for classifying the strain as Bacillus cereus YSQ08. Gene of alkaline protease aprA from Bacillus cereus YSQ08 was cloned, optimized and expressed in recombinant Pichia pastoris X33 for further study of potential keratinase abilities. Secretory expressed and surface displayed recombinant aprA proteins were confirmed to be active respectively. The keratinolytic activity of 10-fold concentreated aprA reached 122.6 U/ml. At the same time, aprA displayed on the cell surface of Pichia pastoris X33 showed higher keratinolytic activity as 295.8 U/g of dry cell weight. Results of characterization showed that the optimum enzymatic reaction conditions were pH 8.0 at 55 °C. The presence of Fe2+ could significantly increase the keratinase activity of recombinant aprA protein to 329%. Recombinant opera was with higher thermostability than wide type aprA, which retain more than 50% of the full activity after incubating at 65 °C for 24 h. In addition, the low cost of purification and recycling would be an advantage because the displayed aprA is immobilized as a whole-cell catalyst. This technology for displaying keratinase on Pichia pastoris is likely to be widely applied in feather waste processing.

Keywords: Keratinase; AprA; Bacillus cereus; Surface display; Picha pastoris

129 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Optimization of Short- and Medium-wave Infrared Drying Process of

Carrot Slices Using Response Surface Methodology

Jin-feng Bi1,a*, Qin-qin Chen1, Rui-juan Chen1,2, Xuan Liu1, Xin-ye Wu1, Yu-han Zhou1,2

1Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China

2College of Food Science, Shenyang Agricultural University, Shenyang, China

E-mail: [email protected]

Abstract: Carrot slices were dried by short- and medium-wave infrared heaters up to a final moisture content of around 6% in dry basis (d.b.). The effect of time (30 to 60min), power (675 to 1125 W) and temperature (70 to 90℃) on drying efficiency and some quality attributes (moisture content, color difference and hunter a-value) of dehydrated carrot slices were analyzed by means of response surface methodology (RSM). Analysis of variance (ANONA) showed that the experimental data was well predicted by a second-order polynomial model. The optimum drying process performed at 50 min for time, 1125W for power, 50℃ for temperature was recommended to provide the dehydrated carrot slices with optimum quality. Separate validation experiment was conducted at the derived optimum conditions to verify the predictions and adequacy of the models. The properties of short- and medium-wave infrared dried carrot slices were proved to be favorable by comparing with hot air dried carrot slices.

Keywords: Carrot Slices; Short and Medium-wave infrared drying; Optimization; Response surface methodology

130 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Optimization of Explosion Puffing Drying of Blueberries Using

Response Surface Methodology

Jin-feng Bi1,a*, Qin-qin Chen1, Chun-lin Shao1,2, Xuan Liu1,2, Xin-ye Wu1,2, Xu Si1,2

1Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China

2College of Food Science, Shenyang Agricultural University, Shenyang, China

E-mail: [email protected]

Abstract: The optimum conditions for explosion puffing drying of blueberries at various temperature-pressure differences were determined by using response surface methodology (RSM). A central composite design was used to explore the effects of three variables such as puffing temperature (℃), vacuum-dried temperature (℃) and time (h) on the product. The three independent variables were conducted with varying 73-107℃, 53-87℃ and 0.3-3.7h, respectively, based on preliminary experimental results. The central composite design constituted 14 experimental points and 6 replications at the center point. Design-Expert.V8.0.6 software was used for analysis of the data. A second-order polynomial model was used to predict the response according to analysis of experimental data. Regression analysis demonstrated that more than 73% of variables could be explained by the models. The final product was evaluated by moisture content, rehydration ratio, color difference (△E) and texture (hardness and crispness). The optimum product qualities on the basis of moisture content (1.08%), rehydration ratio (2.14), △E (1.81), hardness (220) and crispness (16.68) were obtained at puffing temperature of 90℃ and at vacuum-dried temperature of 80℃ for 1.8h.

Keywords: Blueberry; Optimization; Explosion puffing drying; Response surface methodology

131 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Isolation and Identification of Molds Flora from the Traditional

Chinese Shrimp Paste

Xin Lian a, Xi-hong Yang, Wan-cui Xie, Ya-dong Yang, Hong-wu Ji, Shu-cheng Liu, Wei-jie Mao

Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China

E-mail: [email protected]

Abstract: In order to investigate the profile of molds flora in traditional Chinese shrimp paste as the new starter culture in the fast fermentation of industrial product technology, the molds flora was isolated from traditional Chinese shrimp paste by using the method of dilution plating on the medium of potato dextrose agar (PDA), the morphological identification and PCR techniques were used to identify species, and the salt tolerance and protease activity of isolated strains were studied in this paper. The result shows that the main molds in shrimp paste include Penicillium, Mocur, Rhizopus, Aspergillus, and Aspergillus was the predominant species. The following ITS rDNA identification analysis of the Aspergillus species was regarded as Aspergillus Niger. The result provides the theory evidence for the further analysis of fermentation mechanism and the pathway by what the flavor produced of traditional Chinese shrimp paste.

Keywords: Traditional Chinese shrimp paste; Molds flora; isolation; Identification

132 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Bacillus sp. DK1-SA11: a Novel Strain from Qingdao Bay having

Potential of Producing Broad Spectrum Antimicrobial Compounds

Muhammad Naseem Khan1, 2, Meng li1, Zulfiqar Ali Mirani2, Jing-xue Wang1, Hong Lin1

1Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao, China

2Microbiological Analytical Centre, PCSIR Labs, Complex Karachi, Pakistan

E-mail: [email protected]

Abstract: Marine bacteria are the enormous source of bio-controlling agents. On the basis of broad spectrum antimicrobial activity against both Gram-Positive and Gram-Negative food pathogens, isolate DK1-SA11 were selected and identified by microscopic characterization, API® 50 CHB kit base carbohydrates utilization and 16s rRNA gene sequencing as Bacillus sp. DK1-SA11 (accession number: JX391980.1). Phylogeny and basic local alignment search tool (BLAST) revealed that this is a novel strain. Antimicrobial spectrum of cell free supernatant (CFS) has shown antimicrobial activities against all test strains including Methicillin-resistant Staphylococcus aureus (MRSA) (ATCC 43300), E. coli O157:H7 (clinical isolate), Candida albicans (ATCC 10231), Klebsiella pneumoniae (NTCC 9133), Listeria monocytogenes (NCMCC 54001), Vibrio parahaemolyticus (ATCC 17802), E. coli (ATCC 8739), Pseudomonas fluorescens (CCTCC AB2010226), Salmonella typhimurium (ATCC 14028) and Vibrio cholerae (ATCC 14035). Among all tested media, Marine broth 2216 marine broth was found to be the best media for bacterial growth and antibacterial compounds production. Moreover pH-7, Incubation temperature 25 oC with ≥ 180 rpm for 60-72 h was optimized conditions. Out of 49 different carbohydrates D-mannose increases the antibacterial activity by 33.3% and D-arabitol decreases antimicrobial activity by 44.4%. Cold storage below -20 oC of crude CFS showed activity even after three months; whereas after boiling for 10 min CFS was 100% active. CFS losses are 100% antimicrobial activity after lipase, trypsin and papain enzymatic treatments. TLC bioautography of EtOAc extracts revealed eight active antimicrobial components. Bacillus sp. DK1-SA11 could be use as best source for probiotic, prebiotic, synbiotic and antibiotic producing agent.

Keywords: Marine isolate; Bacillus sp; Antibacterial agent; Broad spectrum; Bio-autography

133 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Parameters for the Maximum Recovery of Spray Dried Fruit Powder

from PKM 1 Tomatoes

S. Abubacker Siddick1,a*, S. Ganesh2

1Faculty of Agriculture, Gandhigram Rural Institute (DU), Gandhigram, India

2Faculty of Agriculture & AH, Gandhigram Rural Institute (DU), Gandhigram, India

E-mail: [email protected]

Abstract: Spray drying is one of the effective post harvests processing technology used for making fruit powders. Natural tomato powder from freshly harvested PKM 1 tomatoes procured from the Dindigul Farmers Cooperative was tried to study the essential parameters for spray drying. The Spray drying behaviour of tomato juice at different inlet and outlet temperature levels using the ACMEFIL Spray dryer, located at Gandhigram Trust was studied. The observation parameter includes different temperature settings, addition of addends and the feed flow rate of juice in to the atomizer. With the addition of malt dextrin 8% and feed rate of 80ml per minute controlled by the peristaltic pump, having inlet air temperature as 160oC and an outlet temp of 90oC was observed as the optimum conditions for the maximum recovery of tomato powder.

Keywords: Spray drying; Tomato powder; Atomizer; Optimum temperature

134 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Bioprocessing Food Processing Waste/Wastewater for Production of

Bioenergy/Value Added Product

P.Y. Yanga, Joshua L. Irvine

Graduate Research Assistant, Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, USA

E-mail: [email protected]

Abstract: Because of economic and social concerns, bio-energy and valued product are likely to continue to attract further interest, research, and development in the organic waste/wastewater industry. In order to meet the current requirement the innovative bioreactors for pollution control and production of bio-energy and value added products from milk parlor wastewater and fruit processing wastes were investigated for both laboratory and pilot plant studies. It was found that a significant amount of bio-gas was produced from the wastewater. This was due to the development of the bioreactor known as Bio-nest, which is able to provide a better sludge distribution, dead zone, and higher organic loading for the treatment of milk parlor wastewater with high lipid/fat content. Furthermore, an evaluation of bio-processed papaya processing waste into an added value by-product. Other parameters investigated include development of pre-treatment procedures, bio-process kinetics, and design/operation criteria. A relationship of required aeration time, pH, dissolved oxygen, and oxidation reduction potential curves during yeast growth was developed. The protein enhanced product from the bio-process fruit waste was subject to a shrimp feeding trial. It was found that it provided a similar cumulative mean growth as commercial feed and similar cumulative FCR (feed conversion ratio) as a controlled diet.

Keywords: Milk Parlor wastewater; Anaerobic-Bionest; Methane-gas; Cell Protein/Yeast production; Fruit processing waste; Design/operation criteria

135 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Carboxylic Acids Deamidation of Wheat Gluten High Specificity to

Deamidation and A Stepwise Protein Degradation Pathway

Lan Liao1,a*, Mouming Zhao2, Xueyue Han1

1College of Bioscience and Biotechnology, Fuzhou University, China

2College of Light Industry and Food Sciences, South China University of Technology, China

E-mail: [email protected]

Abstract: Deamidation has been surveyed to one of the most common protein degradation pathways in the biochemical literature. The mechanisms for its degradation routes are discussed with particular attention given to the specificity of protein deamidation and the effect of formulation conditions such as pH, temperature, and catalysis composition. As it introduces a negative charge spontaneously and irreversibly, charge heterogeneity accumulated in protein leads to unfold protein conformation. When proteins are dispersed in water and deamidated with catalysis, except many reactions including unfold of the rigid and compact structure of the protein by cleavage of disulfide, hydrogen and hydrophobic bonds, peptide bonds hydrolysis occurs. The acid-catalyzed deamidation can cause substantial peptide bond hydrolysis. Protein hydrolysates prepared by the acid-catalyzed deamidation are in fact deamidated protein hydrolysates. Strategies to increase specificity of wheat gluten by deamidation are further discussed by carboxyl acids (succinic acid) deamidation upon hydrothermal treatment in this work. Comprehensive characterization of hydrothermal treatment on the changes in deamidation degree (DD), nitrogen soluble index (NSI), degree of hydrolysis(DH), thermal characteristics, molecular weight distribution (MWD) and secondary conformation of succinic acid deamidated wheat gluten (SDWG) aggregates were investigated. SDWG behaved significant increases in DD (from 24.65% to 64.79%), NSI (from 11.55% to 91.31%), glass transition temperature (from 50.70 to 61.80 ºC) and enthalpy (from 1.73 to 2.35 J/g/K) upon the first 10 min heating, but had a slight DH (< 1%). A generally decreased flexibility of SDWG appeared by FTIR spectra. The unfolding of SDWG was detected by SDS-PAGE and SE-HPLC. But, at 6 min heating, SDWG aggregates showed significant changes in MWD and secondary conformation. Data indicated that carboxyl acids (succinic acid) deamidation upon hydrothermal treatment had a high specificity of deamidation for wheat gluten and the conformation of wheat gluten during modification behaved a stepwise degradation pathway.

Keywords: Deamidation; Carboxylic acids; Degradation; structure modification; Proteins; Wheat gluten

136 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Comparison of Freeze-drying and Air-drying on the Physical

Properties of Starch-based Puffed Products

Rossaporn Jiamjariyatam, Pasawadee Pradipasenaa*, Varapha Kongpensook

Department of Food Technology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, Thailand

E-mail: [email protected]

Abstract: Despite being an expensive process, freeze-drying results in excellent product quality, especially in terms of texture. Consequently, it has been widely used to dehydrate several foods. Various categories of starch-based puffed snacks are in increasing demand worldwide, with texture quality being a key factor in consumption. However, freeze-drying has not been studied as a drying step for the production of starch-based puffed products. Therefore this research aimed to determine the effects of drying methods on the X-ray diffraction pattern of rice starch pellets and their physical properties including their puffed products. The rice starch mixtures with varying amylose contents (AC) of 0.12-19.00% weight were prepared by mixing waxy and non-waxy rice starches. After gelatinization, thin slabs (2 mm thickness) of starch pastes were aged at 4°C for 24 hrs. The aged slabs were dried to 15% weight moisture content (dry basis) either by air-drying at 40°C for 10 hrs or freeze-drying at -50°C, 50x10-3 mbar for 12 hrs. Deep-frying was then used for puffing. For pellets, B and V types of polymorphism occurred when AC ≥4.00%, while amorphism was found at 0.12% AC. The differential scanning calorimetric endotherms of pellets were shown only when AC >0.12%. Amylose-lipid-complex and non-complex amylose crystalline endotherms were only shown when freeze-dried with AC ≥9.00% and ≥14.00%, respectively. Compared to air-drying, freeze-drying gave at least 16% higher pellet fracturability, 19% pellet hardness and 39% puffed-product bulk density. Air-drying gave >50% higher expansion ratio of puffed product. For both drying methods, relationships between AC and all pellet and puffed-product properties were linear. From the sensory evaluation of puffed products at 4.00-14.00% AC, freeze-drying gave increased crispiness, opacity and density, but less hardness, fracturability and expansion than air-drying. In conclusion, freeze-drying may improve starch-based puffed-product texture.

Keywords: Freeze-drying; Air-drying; Starch-based puffed-product; Physical properties

137 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Design of an Indirect Solar Dryer with Forced Convection for Drying

Food Products in Rural Areas

Tchaya Guy B1,a*, Kamta Martin2, Kapseu C.3

1Renewable Energy Department, ISS- the University of Maroua P.O Box 46, Cameroon

2Electric Department, IUT- the University of Ngaoundéré P.O Box 455 Ngaoundéré, Cameroon

3Engineering Process Departments, ENSAI- the University Ngaoundéré P.O Box 455 Ngaoundéré, Cameroon

E-mail: [email protected]

Abstract: This paper presents an indirect solar dryer with forced convection. The experimental dryer is equipped with a mechanical system for guide manualy the drying air flow. It permits to have the flow variation which is licking, traversing or mixed. The drying room is equipped with three clays and the results show that the difference of temperature is 1°C in licking case and 5°C in traversing case.

Keywords: Conception; Indirect solar dryer; Air flow

138

Chapter 4: Quality Measurement, Modeling &

Control

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Production and Characterization of Berry Fractions with Specific

Antioxidative Activities

Heikki P.T. Kallio1,4,a*, Anna Puganen1, Jukka-Pekka Suomela1, Baoru Yang1, Markku Ahotupa2, Karen M. Schaich3

1Department of Biochemistry and Food Chemistry, University of Turku, University of Turku, Finland 2Departnet of Physiology, Faculty of Medicine, University of Turku, University of Turku, Finland 3Food Science Department; Cook College, Rutgers University, NJ, USA 4Department of Food Science and Engineering, Jinan University, Guangzhou, China

E-mail: [email protected]

Abstract: The well known antioxidative activities of fruits and berries should be more effectively exploited via targeted fractionation of the side-streams in juice processing into value-added food ingredients. Stepwise ethanol extraction of press residues of blackcurrant (Riber nigrum), greencurrant (R. nigrum), redcurrant (R. rubrum), whitecurrant (R. rubrum) and sea buckthorn (Hippophaë rhamnoides) as well as of dried berries of hawthorn (Crataegus sp.) and Indian gooseberry (Phyllanthus emblica) was performed. The TRAP, ORAC and DPPH methods were applied in analysis of antioxidative activities of four consecutive ethanol extracts of each berry. The results were evaluated against contents of antioxidants in the side streams determined by Folin-Ciocalteau (F-C) method, of both phenilics and non-pheolic compounds. HPLC-DAD analyses of anthocyanins, flavonols, phenolic acids, and proanthocyanidins of all the 32 products were performed.Blackcurrant and whitecurrant extracts EtOH:press residue, 2:1 (w/w) had the highest F-C activities (50-60 mmol/L as gallic acid equivalents,) and sea buckthorn and hawthorn the lowest (1-2 mmol/L). Proportion of the non-phenolic F-C active compounds was species-specific being the highest in currants (~ 40 %) and the lowest in hawhorn and Indian gooseberry (~ 10 %). Stepwise extraction with 92 % EtOH yielded in series of antioxidative products with decreasing total activities but increasing specific antioxidant activities calculated on dry weight basis of the extracts. The total TRAP, ORAC and DPPH activities of the berry samples were calculated. Blackcurrant and Indian gooseberry had the highest and sea buckthorn the lowest antioxidative activities. Correlations between the TRAP, ORAC and DPPH results were calculated. Conclusions between HPLC-results of the phenolic compound classes and the antioxidant activities were drawn. The procedure opened new avenues for new and innovative natural food ingredients.

Keywords: Antioxidative activities; Berry press residues; DPPH; HPLC of phenolic compounds; ORAC; TRAP

141 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Physical, Mechanical and Aerodynamic Properties of Millet

Wasan Duangkhamchan1,a*, Lamul Wiset2, Nattapol Poomsa-ad2

1 Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kamriang, Katarawichai, Mahasarakham, Thailand 2Faculty of Engineering, Mahasarakham University, Kamriang, Katarawichai, Mahasarakham, Thailand

E-mail: [email protected]

Abstract: The purpose of this research was to study the physical, mechanical and aerodynamic properties of millet. The moisture contents of sample for 5 levels were in the range of 9.06 to 29.15 % wet basis. Each moisture content of 50 seeds was sampled. For physical properties, the experimental results showed that the increase in moisture content resulted in the increasing of grain width, length, thickness and geometric diameter ranging from 3.86 to 4.16 mm, 4.45 to 4.65 mm, 2.49 to 2.72 mm and 3.50 to 3.75 mm, respectively. In addition, the sphericity, the mass of 1,000 seeds and surface area were in the range of 0.79 to 0.81, 23.37 to 28.58 g, and 38.44 to 44.07 mm2, respectively. Furthermore, the porosity, projected area and angle of repose were in the range of 35.15% to 36.75%, 13.30 to 15.47 mm2 and 20.04° to 26.82°, respectively. The bulk density and true density decreased from 815.40 to 712.60 kg/m3, and 1257.33 to 1126.72 kg/m3. For Mechanical properties, the test results of the coefficient static friction on acrylic, wood, zinc and iron were in the range of 0.25 to 0.48, 0.40 to 0.48, 0.21 to 0.42 and 0.32 to 0.43, respectively. For aerodynamic properties, terminal velocity and the drag coefficient of air were in the range of 8.54 to 9.73 m/s and 0.32 to 0.34.

Keywords: Drag coefficient; Sphericity; Angle of response; Bulk density; Terminal velocity

142 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Cold Plasma – an Innovative Inactivation Process for Bacterial

Endospores on the Surface of Whole Black Pepper

Christian Hertwig1,a*, Kai Reineke1, Amin Ghadiri1, Oliver Schlüter1, Jörg Ehlbeck2

1Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering (ATB), Potsdam, Germany 2Leibniz Institute for Plasma Science and Technology, Greifswald, Germany

E-mail: [email protected]

Abstract: In food industry, especially in ready-to-eat and minimal processed dishes, the use of spices and herbs has increased. Particularly the surface of whole black pepper is often spoiled with a high load of bacterial endospores. Traditional decontamination technologies of spices and herbs cause often quality losses or are rarely accepted by consumers. Considering these with regards to the microbial safety and product quality, the development of alternative processes becomes necessary. Application of cold atmospheric plasma is a non-thermal technology, which enables a microbial multi-target inactivation and allows a treatment of non-uniformly shaped products. In this study the antimicrobial effect of direct and indirect plasma for the decontamination of whole black pepper was investigated. Whole black pepper seed were inoculated with Bacillus subtilis and Bacillus athrophaeus spores. For the direct plasma treatment, the argon gas afterglow of a radio-frequency plasma jet was used. The plasma gas for the indirect treatment was generated by a microwave plasma setup with air as feed gas. As a quality parameter the main aroma compound of pepper, piperine, was measured by HPLC. Direct

plasma treatment resulted in a rapid inactivation of 1.61 log10 (B. subtilis) within the first 5 min and

2.85 log10 after 15 min. Inactivation kinetics were biphasic, indicating a rapid UV light inactivation followed by an slower inactivation due to photodesorption and etching. Indirect treatment reduced

colony counts for the natural flora, B. subtilis and B. atrophaeus by 2.69, 2.37 and 3.17 log10 after 30 min exposure time. A treatment of slightly wet pepper pointed towards an enhanced inactivation,

induced by a reduction of surface pH due to the high amount of reactive NOX species in the plasma reaction gas. Both treatments had no major impact on product color and piperine content (-6.3 %).Consequently this technology is a promising alternative for gentle decontamination of herbs and spices.

Keywords: Cold plasma; Spores; Decontamination; Whole black pepper; Product quality

143 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Study on Detection and Classification of Tetracycline Residue in Duck

Meat Using Synchronous Fluorescence Spectra and Support Vector

Machine

Haibin Xiao, Muhua Liu, Haichao Yuan, Qian Hong, Jinhui Zhaoa

Optics-Electrics Application of Biomaterials Lab, College of Engineering, Jiangxi Agricultural University, Nanchang, China

E-mail: [email protected]

Abstract: To the rapid detection of whether the tetracycline residues are excess in duck meat, the optimum characteristic wavelength difference △λ was determined by synchronous fluorescence analytical method. The recognition model of different residual levels of tetracycline was established by using support vector machine classification algorithm. Firstly, the optimum wavelength difference △λ for duck meat samples was determined as 70nm, and synchronous fluorescence spectra of different samples under the condition of △λ 70nm were collected. Secondly, original synchronous fluorescence spectra were preprocessed by using standard normal variables change (SNV). Finally, 18 wavelength variables were selected from 121 wavelength variables of pretreatment spectra by using competitive adaptive reweighted sampling (CARS). Then the radial basis function (RBF) was selected as the kernel function of support vector classification (SVC), and the optimal kernel function factor C and g were determined as 2.83 and 1, respectively, which were obtained by using grid searching combined with 5-fold cross validation. The classification model of SNV-CARS-SVC was established, and the classification accuracy rate of the model was 95.7% for prediction sets samples. The results showed that the synchronous fluorescence analysis method could identify tetracycline different residual levels quickly and accurately, and a feasible method was provided for identifying the quality of duck meat.

Keywords: Synchronous fluorescence spectra; Competitive adaptive reweighted sampling; Support vector machine; Tetracycline; Duck meat

144 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Antioxidant Capacity Based Predictive Models for the Estimation of

Reduction of Acrylamide Contaminant by Flavonoids during

Microwave Food Processing

Jun Cheng1, Yu Zhang1,2,a

1Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China 2Fuli Institute of Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China

E-mail: [email protected]

Abstract: The formation and reduction of acrylamide are closely related to antioxidant capacity in Maillard reaction products during food processing. However, few studies focused on the use of predictive models for the estimation of acrylamide generation and elimination. Current study investigated the applicability of artificial neural network (ANN) models as well as multiple linear regression (MLR) models for the estimation of acrylamide reduction by flavonoids using multiple antioxidant capacities of reaction system products as variables. Maillard reaction was conducted in an equimolar asparagine-glucose and potato-based food system via a mimic microwave processing labstation with automatically controlled time and temperature biosensors and digital operation panels. The antioxidant properties were simultaneously evaluated by 2, 2-DPPH, 2, 2 -ABTS acid and ferric reducing ability power (FRAP) colorimetric methods. Results showed that addition of selected flavonoids could effectively reduce the formation of acrylamide during microwave processing with the maximum inhibitory rate range of 19.2%-50.9% in a non-linear dose-dependent way. The inhibitory rate of acrylamide determined by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) analysis correlated well with the change of trolox equivalent antioxidant capacity (ΔTEAC) measured by either of three antioxidant evaluation methods. Using ΔTEAC (DPPH), ΔTEAC (ABTS) and ΔTEAC (FRAP) as variables, both ANN and MLR models could effectively serve as a predictive tool for estimating the reduction of acrylamide by flavones and isoflavones during microwave processing. Current predictive model study provides a low-cost and easy-to-use approach to the estimation of inhibitory rate of acrylamide and avoids tedious sample pretreatment procedures and sophisticated UHPLC-MS/MS instrumental analysis. Therefore, current established models could be regarded as a novel predictive tool for the estimation of acrylamide reduction by food antioxidants and applied to microwave heating food processing.

Keywords: Acrylamide; Reduction; Flavonoids; Predictive models; Antioxidant capacity; Microwave processing

145 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Adsorbent Selection for Fructo-oligosaccharides Purification by

Simulated Moving Bed

C. Nobrea*, G. De Weireld

Faculté Polytechnique de Mons, Université de Mons, Mons, Belgium

E-mail: [email protected]

Abstract: As prebiotic sugars fructo-oligosaccharides (FOS) have gained an important place in the functional food market. Nevertheless, isolated FOS is only available for analytical purposes and even pure FOS commercialized mixtures are still very expensive. At large scale, FOS have been produced from sucrose by microbial enzymes resulting in mixtures containing significant amounts of salts and other non-prebiotic sugars, representing 40-60% (w/w) of total sugars, that must be removed. Industrially, sugars have been purified by simulated moving bed (SMB) chromatography. Since the success of chromatographic processes is highly dependent on the adsorbent used, in this study, the potential of commercial ion-exchange resins to separate FOS from smaller sugars was investigated. A mixture of FOS was produced by fermentation of sucrose through Aureobasidium sp. Sugars contained in the fermentative broth were injected in a single-column working with Milli-Q water as eluent. From the chromatograms obtained, the influence of the resin structure and its cationic form in the separation performance were evaluated. The influence of the temperature and column length in the separation was also investigated. A demineralisation process was successfully developed. Resins in potassium form obtained the higher retention factor values for sugars when compared to the other ionic forms. However, when compared to calcium and sodium ones, shown to be the less efficient separating sugar mixtures. The resin with best separation performance was the Diaion UBK535Ca. A recovery yield of 92% (w/w) of FOS with 90% (w/w) of purity was obtained from batch experiments conducted at 25°C. The temperature shown did not influence the separation performance significantly. By increasing the column length, the purity of FOS increased to 92% (w/w), however the recovery yield decreased to 88% (w/w). Finally, the separation of FOS from a fermentative broth has been optimized in a SMB pilot plant working with the selected resin.

Keywords: Fructo-oligosaccharides; Ion-exchange resins; Fermentative broth; Simulated moving bed

146 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Modeling the Effect of Hydrocolloids as Adjuncts on Some Quality

Attributes of Coated Fried Yam Chips

Buliyaminu A. Alimi1,a*, Taofik A. Shittu2, Lateef O. Sanni2

1Department of Food, Agricultural and Bio-Engineering, Kwara State University, Malete, PMB 1530 Ilorin, Kwara State Nigeria 2Department of Food Science and Technology, Federal University of Agriculture, PMB 2240, Abeokuta Nigeria

E-mail: [email protected]

Abstract: Frying loss is a general quality challenge of coated fried foods. The influence of xanthan gum (XG), carboxymethyl cellulose (CMC) and gum tragacanth (GT) mixed with either whole egg or egg white at 0.5-1.5% concentrations as coatings in fried yam chips was studied. The parameters studied include coating pick-up (CPU) of the chips prior to frying, cooked yield (CY) and frying loss (FL) of coated fried chips. The values of CPU, CY and FL ranged from 20.29% to 55.50%, -28.49% to 36.29% and 12.35% to 40.35%, respectively. Hydrocolloid type and concentration had significant (p < 0.05) effect on all the parameters studied. Xanthan gum conferred highest CPU and CY, and least FL. Increasing hydrocolloid concentration significantly increased the CPU, CY and reduced FL for the coated fried samples. Chips coated with egg-white plus hydrocolloid (EW) showed higher CPU, CY and lower FL compared with that from whole (WE). CPU was found to be correlated positively with CY (0.986) and negatively with FL (-0.920) (p ≤ 0.01). Significant linear models for predicting the effect of CPU on CY (0.869 ≤ r2 ≤ 0.973) and FL (0.702 ≤ r2 ≤ 0.860) were also generated.

Keywords: Hydrocolloids; Fried yam chips; Egg-white; Whole egg; Quality, Models

147 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Investigation the Effects of Milling and Storing on the Rice Aroma

components of Indica Tarom Variety by SPME Method

Frinaz Solat1,a, Seyyed Jafar Hashemi2,b

1MSc. Student of Chemistry, Department of Chemistry, Tehran Payamenor University, Iran

2Assistant Prof. of Biosystem Engineering, Department of Agricultural Machinery, Sari University of Agricultural Sciences and Natural Resources, Sari, Iran

E-mail: [email protected]; [email protected]

Abstract: To clarify the most appropriate post-harvest treatment for the rice, the effects of milling process and storage time on the aroma components of the aromatic rice, Tarom variety, stored as brown and white rice, were investigated. The amount of aromatic components of new brown rice, stored brown rice, new white rice, stored white rice were measured by solid phase micro extraction (SPME) method and also compared. The results showed that the percentage of recognized components of all stored rice samples were higher than all new rice samples but the aromatic components percentage of new white rice samples (WSN) were more than stored white rice samples (WSO). The results of the present study on the effect of storage duration on the aromatic components exhibited that by removing of bran layer in whitening process result in reduction of aromatic components. Eventually, aging the aromatic Tharom variety not only increasing in keeping cost but also could be able to reduce the aromatic component as a rice quality index.

Keywords: Aromatic rice; Rice; SPME method; Tarom variety

148 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Volume Modeling of Three Apple Varieties using Physical Properties

Alireza Torabi, Reza Tabatabaekoloora*, Jafar Hashemi

Agricultural Engineering Faculty, Sari Agricultural Scienece and Natural Resources University, Sari, Iran

Email: [email protected]

Abstract: Knowledge of physical properties of agricultural products is important for food engineers and researchers due to different aims. Mathematical modeling of these properties can help in design and modification of grading, conveying, processing and packaging systems. In this research, volume of three apple varieties including Red delicious, Golden delicious and Granny smith was modeled based on dimensions, surface area, mass, sphericity by nonlinear regression analysis. Results indicated that the best models for volume predicting based on above mentioned physical parameters were third-order, exponential and second-order equations for dimensions, mass and sphericity, respectively. Among them the best model for prediction the volume for all three varieties were based on the mass of fruits. For Red delicious, Golden delicious and Granny smith varieties the determination coefficients were obtained 0.984, 0.955 and 0.961, respectively. Also, modeling of apple volume based on the sphericity had the least determination coefficient for all three varieties. The volume had the best fit

with the estimated volume by Vellip than estimation by Vosp.

Keywords: Physical properties; Modeling; Apple; Volume; Mass

149 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Comparison of Culinary Usefulness of Selected Commercial

Seasonings for Grilled Dishes

Ewa Czarniecka-Skubina1, Andrzej Janicki1, Marta Ślęzak1, Józef Grochowicz2,a

1Warsaw University of Life Sciences (SGGW), Faculty of Human Nutrition and Consumer Sciences, 159C Nowoursynowska str., 02-776 Warsaw, Poland

2 School of Banking in Gdansk, Hotel and Catering Chair, 8 Dolna Brama 80=821 Gdansk, Poland

E-mail: [email protected]

Abstract: Professional catering enterprises use convenient ready to use commercial seasonings in everyday practice. There are a lot of such products available for professionals which make difficult the decision of the adequate seasoning implementation. The culinary value assessment of seasonings of different producers is time/labor consuming and expensive. The need of quick and cheap test of herbs, spices or seasonings sensory value is obvious. The aim of the study was the comparative culinary value assessment of seasonings for grilled dishes and the usefulness of simple food model system to test seasonings sensory quality.Commercial seasonings for grill dishes (of 4 different producers) were evaluated in simple food model system (matrix) were cooked wheat flour type 550 with water. Sensory assessment was realised with use of unstructured scale and taste profile analysis. Differences of the intensity of aroma and taste of tested seasonings were showed. Simple model food systems allows to the exposure some sensory attributes but were of low attractiveness for assessors. Flavour notes in the model system were lower than in the real grilled dishes, because many sensory attributes are specific for grilling process, only. Seasonings composition varied but only some differences were identified by the assessors. The adequate identification of seasonings components was possible in the case of paprika, pepper and garlic. It was concluded that sensory evaluation of seasonings quality by identifying the main taste component is a more sensitive than estimation of intensity and palatability of taste and aroma. Experimental simple model system used in the study allowed detecting differences between taste and aroma quality of commercial seasonings for grilled dishes.

Keywords: Seasonings; Culinary usefulness; Sensory analysis

150 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Study on the Early Discrimination of Different Diseases on Tomato

Leaves Based on Hyperspectral Imaging Technique

Chuanqi Xie1,a , Lei Feng2 , Yong He3,b

1College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang, China

2College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang, China

E-mail: [email protected]; [email protected]

Abstract: Early discrimination of early blight and late blight diseases on tomato leaves by using hyperspectral imaging technique was researched in this study. Hyperspectral images of eighty-one healthy, seventy early blight and seventy-two late blight tomato leaves were captured by hyperspectral imaging system across the wavelength region of 380-1030nm. Spectral response of region of interest (ROI) of infected and healthy samples from hyperspectral images was extracted by ENVI software. Qualitatively distinguish of different disease was achieved by Principal Component Analysis (PCA). The Partial Least Squares Regression (PLSR) and Least Square Support Vector Machines (LS-SVM) models were established to discriminate the disease, then the first ten Latent Variables (LVs) suggested by PLSR were used to establish the discrimination model. Among the three models, LV-LS-SVM model performed the best with the highest discrimination under each threshold. It demonstrated that it is feasible to discriminate early blight and late blight diseases on tomato leaves by using hyperspectral imaging technique.

Keywords: Hyperspectral imaging technique; Early Discrimination; Disease; Partial least squares regression; Least square-support vector machines; Tomato

151 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Freshness Assessment of Prawns by Hyperspectral Imaging

Pengcheng Nie1, Di Wu1, Hui Shi1, Xinjie Yu2, Yong He1,a

1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

2Ningbo Institute of Technology, Zhejiang University, Ningbo, China

E-mail: [email protected]

Abstract: Fresh prawns usually have a higher market price than frozen prawns due to its superior quality and nutrition. Throughout this paper freshness is defined as storage time of frozen. Traditional ways to discriminate between unfrozen and frozen-thawed prawns are either time consuming, destructive or require trained operators, and are therefore could not be used for online or large scale operations. Visible-near-infrared (Vis-NIR) spectroscopy is a widely used optical technique for authenticating fresh and frozen-thawed fish. However, due to the non-circular shape of prawn, spectroscopy instruments cannot measure the spectra of the whole prawn without containing background information. In this work, hyperspectral imaging with both spectral and spatial information has been evaluated for assessing the freshness as frozen days. Hyperspectral images of prawns were acquired by a hyperspectral imaging system working in the range of 380-1030 nm. The spectra of prawns were then extracted and analyzed using least-squares support vector machines

(LS-SVM) to establish calibration models. Results showed that a good correlation (r2 = 0.9059) was obtained between the frozen days and spectral information. The freshness, as storage days on ice, can be determined with an accuracy of 0.9 days. The overall results of this study revealed that hyperspectral imaging technique has the potential to determine the freshness of prawns in a rapid and non-destructive way.

Keywords: Hyperspectral imaging; prawn; Storage time; Freshness; Frozen; Imaging spectroscopy

152 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Nondestructive Evaluation of Chilled Meat TVC by Comparison

between Reflection and Scattering Spectral Profiles from

Hyperspectral Images

Leilei Zhang1, Yankun Peng1,a*, Yuanyuan Liu1, Sagar Dhakal1, Juan Zhao1, Yan Zhu2

1 National R&D Center for Agro-processing Equipment, College of Engineering, China Agricultural University, Beijing, China

2 Agro-Environmental Protection Institute, Ministry of Agriculture, Tianjin, China

E-mail: [email protected]

Abstract: Chilled pork is the mainstream of raw meat consumption and easily contaminated by microorganism that is able to cause food-borne disease. A total viable count (TVC) is a common and essential indicator to assess bacteriological spoilage. The objectives of this research were to extracted two different spectral profiles from hyperspectral images for rapid non-destructive detection of chilled pork TVC. A total of 54 chilled pork samples were packed in plastic pallet, and storaged at 4°C for 1 to 15 days. Hyperspectral images were collected from the pork surface at the range of 400 nm to 1100 nm by using hyperspectral imaging technique. Reflectance spectra were extracted from the hyperspectral images. The spectral scattering profiles at individual wavelengths were fitted accurately by a four-parameter Lorentzian distribution (LD) function. Multiple Scattering Correlation (MSC), standard normal variables (SNV), mean filtering (MF) and first derivative (FD) pre-treatment methods were employed to eliminate the spectra noise. The support vector machines (SVM) was applied to establish prediction models using the two groups of de-noised spectra respectively. Compared the models above, the prediction model with the combination of LD parameter [abc] could give better

prediction results than other methods with Rv=0.968, SEP=0.410. The results demonstrated that the scattering spectral profiles were superior to reflection spectrum for characterization and non-destructive assessment of chilled pork TVC.

Keywords: Nondestructive evaluation; Scattering spectral profiles; Hyperspectral images; Reflectance

153 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Sensory Profiling and Acceptance of Maturated Nelore (Bos Indicus)

Beef Using Check-All-That-Apply Question

Otávio Cabral Neto1, Amauri Rosenthal2,a*, William F. Leal Jr2, Rosires Deliza2, Gastón Ares3, Arlene Gaspar4

1DTA/UFRRJ, BR 465 – Km 07, CEP 23, Seropédica-RJ, Brazil 2Embrapa Agroindústria de Alimentos, Av. das Américas, 29.501, CEP 23, Rio de Janeiro – RJ, Brazil 3Universidad de La República, Gral., Flores 2124, Montevideo, Uruguay 4UFRJ/Faculdade de Nutrição, Campus Macaé – RJ, Brazil

E-mail: [email protected]

Abstract: Brazilian herd constitutes basically by zebu breeds, which are known by their less tender meat. One key factor related to the possibility of conquering new markets and the consolidation as a big producer and exporter is the improvement of meat quality in terms of tenderness. Maturation consists of allowing the inborn proteolytics enzymes to act under refrigerated conditions. This study aimed at the effect of the conventional maturation and HHP on the consumer acceptance and sensory properties of zebu beef. Three treatments were analysed: unprocessed; maturation (14 days at 2℃), and pressurized (200 MPa). Samples were cooked to 72 °C added 5% of their weight in salt, and were evaluated by 80 beef consumers. The overall and texture acceptance was evaluated using 9-point hedonic scales, and the appearance, aroma, flavour and texture attributes using the CATA-Check-All-That-Apply question through 17 terms. There was no significant difference in overall acceptance of the samples, but consumers preferred the texture of unprocessed and matured meats. Three consumer segments with similar responses were identified, which comprised 38, 17 and 16 individuals. This result demonstrated the heterogeneity in preference among participants, which may have contributed to the divergence in the perception of sensory characteristics. Segment 1 (n = 38) preferred the unprocessed and matured samples, while individuals from segment 2 (n = 17) liked the pressurized beef. On the other hand, segment 3 (n = 16) liked the unprocessed beef and disliked the others. Significant differences (p<0.05) were observed among the terms used in CATA, mainly related to the texture and aroma of samples. The pressurized beef was perceived by participants as juicy and having lower odd aroma. However, it was also described as fibrous and tough. The maturated beef was perceived as less juicy and pale. We observed some inconsistencies in relation to the perception of sensory characteristics, which may be related to a greater or lesser preference of participants for the products, and the divergence of understanding of the attributes evaluated in this study, which used consumers instead of trained panellists.

Keywords: High hydrostatic pressure; Zebu beef; Maturation; Consumer acceptance; CATA

154 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Nutrutritional Assessment of Animal Protein (Crayfish) Incoporated into

the Complementary Foods

Samson Ibironkea*, Ige Meshach Ige, Joseph Fashakin

Department of Food Science and Technology, Nutrition Laboratory, Ile-Ife, Osun State, Nigeria

E-mail: [email protected]

Abstract: The objective of this study is to assess nutritionally the quantity of animal protein to be incorporated into the complementary foods.Maize (Zea mays) and crayfish (euastacus spp) were the sole energy and protein sources respectively. Diet 1(Basal) diet 2 (Crayfish: fermented maize 10:100), diet 3 (Crayfish: fermented maize15:100), milk- based, diet 4 control (cerelac). The formulated complementary diets were fed to 50 albino rats. A commercial product, cerelac (milk based) was used as standard diet.The results revealed that the growth rate, (non protein dietary) declined from 24.62- 23.79g, (protein dietary) increased from 23.36-45.74, 24.50-40.77, and 24.43-37.81g, for diets 1 2, 3, and 4 respectively. The average nitrogen content retained in the various organs of the experimental animals, such as liver, kidney and muscle of the diets 1 2, 3 and 4 were 33.52, 57.30, 55.70, 55.22; 43.60, 52.33, 53.20, 51.38; and 45.80, 57.80, 56.80, 56.08mg/100g respectively. The complementary foods formulations at 10% animal protein compared favourably to control, were found superior in terms of growth rate, and ensure optimum nitrogen content in the animal organs. It is thus concluded that Protein and energy at 10% formulation with an animal protein (crayfish) inclusion could result in optimal nutrient composition of complementary foods and may be suitable to provide protein and energy that is sufficient to eradicate protein energy malnutrition (PEM), in the developing countries.

Keywords: Protein energy malnutrition; Optimum nutrient; Diet-related diseases

155 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Nutritional Evaluation of Complementary Foods Developed from

African Locust Bean (Parkia Biglobosa), Soy Bean and Maize Blends

Samson Ibironkea*, Meshach Ige, Ikujenlola Victor Abiodun, Joseph Fashakin

Department of Food Science and Technology, Nutrition Laboratory, Ile-Ife, Osun State, Nigeria

E-mail: [email protected]

Abstract: The purpose of this paper is to investigate the nutritional efficacy of maize soybean, locust bean blends formulated into complementary food Maize, locust bean and soy beans were used as the sole energy and plant legume protein sources, respectively. The investigated diets were Diet 1 (Basal) Diet 2 (Control) Diet 3(Locust bean: soy bean: Maize 10: 10:80); Diet 4 (locust bean: soy bean: Maize 10:5:85); Diet 5 (locust bean: soy bean: Maize: 5: 10: 85) diet 6 (locust bean: Maize: 15: 85) diet 7 (locust bean: Maize: 20: 80). The formulated complementary diets were fed to 70 albino rats. A commercial product manufactured by Nestle plc was obtained at a local supermarket, Ile-Ife, Nigeria and was used as a standard diet. Weights gain/loss average nitrogen retained in various organ and biological values of the diets were measure over a period of 28 days.The results showed the growth rate for non-protein diet decreased from 45.57-43.43g(1), protein diets increased from 45.57-97.77g(2), 45.17-48.26g(3), decreased from 45.60-38.90g (4), increased from 45.30- 67.23g(5), decreased from 45.52-40g(6), 45.54-36.10g(7). The average nitrogen retained in various organs of experimental animals, such as liver, kidney and muscle was found to be the highest, in control diet 2 and followed by experimental diet 5. The complementary food (diet 5), compared favourably to control in terms of growth rate, PER, NPR and ensured optimum nitrogen content in the liver, kidney and tissues. The results showed that some of the formulated complementary food formulation gave better results and supported growth in diet 5 comparable with control diet, which are not expensive, locally available, and affordable, since the ingredient was the preferred diet could be blended from locust bean, soy bean and maize. Hence may be suitable to improve childhood nutrition, mental performance and eradicate protein energy malnutrition (PEM).

Keywords: African locust bean (Parkia biglobosa); Plants protein; Albino rats; Complementary foods

156 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Rheology of Broken Rice-Foxtail Millet-Maize Flour Blends Related to

Extrusion Cooking

Manjula Ba*, Visvanathan R, Varadharaju N, Kasthuri R, Malathi D

Department of Food and Agricultural Process Engineering, AEC & RI, TNAU, Coimbatore, India

E-mail: [email protected]

Abstract: Rheological properties of the various flours from the broken rice, foxtail millet and maize used during extrusion conditions were investigated for pasting properties and dynamic oscillation using Rheometer. Results pointed out that each of the different flour might be utilized for specific applications in food processing. In addition, the functional properties of individual flours were measured. The swelling power of broken rice flour showed highest values, indicated that the viscoelastic properties of pastes were dependent on the swelled starch–protein complex granules and the formation of new cross-links in the network. All formulation flours exhibited variable pasting behavior, among different temperatures and formulations 90°C and 20:60:20 having a highest Peak viscosity 6741 mPa.s and final viscosity 6842 mPa.s and was more effective than other temperature and formulation combinations. Viscosity decreased with the increase of temperature and formulation combinations. The storage modulus was invariably higher than loss modulus at all stages during heating, holding and cooling of the sample, showing that the paste has a tendency to behave like weak gel. G´ was the most primary dynamic rheological parameter that reflected rheological properties; G´ represented the elastic properties of rice starch paste.

Keywords: Rheology; Viscoelasticity; Swelling power; Solubility index; Broken rice; Functional properties

157 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Assessment of Post Harvest Quality Loss in Four Tropical Wet Fish:

an Example from Bangladesh

Nowsad AKM. A1,a*, N. Hassan2, M. Hossain3, S. M. Sayem4

1Professor of Fish Processing & Quality Control, Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

2Fish Inspection and Quality Control Wing, Department of Fisheries, Bangladesh

3Department of Fisheries, Government of Bangladesh, Dhaka

4Assistant Professor, Department of Agricultural Statistics, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

E-mail: [email protected]

Abstract: As a very common feature of tropical fish distribution and marketing, small-scale fisheries in Bangladesh suffers from huge post-harvest loss every year. A method was proposed for the estimation of quality loss of tropical wet fish using physical and sensory based fish freshness assessment tool. The assessments were conducted on four fish species (ruhu Labeo rohita; river shad Ilish, Tenualosa ilisha, pangas catfish Pangasius sutchi and tilapia Oreochromis niloticus) in different steps of major distribution channels country-wide for a year. In order to standardize the sensory data, biochemical and microbiological quality indicators were studied corresponding to each physical and sensory parameter. Percent quality loss of fish at each step of distribution channel was determined. The fishes did not lose quality in the fishermen (FM) and fish farmers (FF), landing centers (LC) or commission agents (CA) in primary fish market, except T. ilisha destined for consumer market, where a 2% and 5% losses were recognized in LC and CA-1, respectively. T. ilisha used for salting during glut catch suffered substantial loss, 61% in processors, 43% in LC or 14% in FM. Most of the quality losses were initiated at the transporters and CA-2, from 4% in P. sutchi to 11% in O. niloticus. When fish come to retailers, a 16% loss was recognized in L. rohita and O. niloticus, but 7% in P. sutchi and 9% in T. ilisha. Very high loss was observed in fish vendors, from 10% - 19%. Considering the retailers as the end-point stake in the fish distribution chain, study revealed the range of fish quality loss was 7-16% in 4 major consumed species. The results suggest that the post-harvest loss in fish in Bangladesh is still enormous that needs proper attention.

Key words: Post-harvest loss in tropical fish; Fish distribution and marketing; Quality indicators; New loss assessment tool

158 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Evaluation of Frying Oil Quality by ATR-FTIR Spectroscopy and

Chemical Parameters

Xiaoping Hua*, Wenhui Li, Sixin Liu

College of Food Science, Hainan University, No. 58 Renmin Road, Haidian Island, Haikou, Hainan, China

E-mail: [email protected]

Abstract: Deep frying is a common food processing technique in China. In this paper, the deterioration of frying oil (soybean oil, sunflower oil, rice germ oil, palm oil and the mixtures of each kind of oil and palm oil) has been studied during the frying of French fries. The oil was subjected to continuous frying at 180℃ for 5 min and an interval of 55 min, and it was heated for a total of 42h. The quality changes in frying oil were evaluated at 6h interval by routine chemical parameters and attenuated total reflectance-Fourier transform infrared spectroscopy (ATRFTIR). An increase in acid value (AV) from 0.166 to 1.727 mg/g and a decrease in iodine value(IV) from 127.08 to 47.31 g/100g were observed during the frying process by the chemical indexes. The correlation (r) between FTIR absorbance of 3200-2800 cm-1 and 1800-1000 cm-1 and AV or IV was from 0.937 to 0.992 for frying oil. The results of principal component analysis (PCA) using the same spectra intervals showed obvious discrimination between new and the aged oil fried for 42 h.

Keywords: Acid value; Iodine value; Attenuated total reflectance-fourier transform infrared spectroscopy (ATR-FTIR); Partial least squares (PLS); Principal component analysis (PCA)

159 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Optimization of Encapsulation and Controlled Release of

Nanoliposome Loaded Pediocin in Alginate-Guar Gum- Pectin Matrix

Narsaiah K.1,a*, Robin A. Wilson1, Harshad M Mandge1, Shyam N Jha1, Manikanatan R. Masuvadi2

1Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, India

2Central Plantation Crops Research Institute, Kasaragod, Kerala, India

E-mail: [email protected]

Abstract: Direct addition of pediocin, a wide spectrum bacteriocin, is effective only for limited duration of time. Encapsulation can provide both controlled release and protection form degradation. The present study was aimed to optimize process variables for encapsulation of pediocin to maximize encapsulation efficiency using response surface methodology. Release of pediocin was also monitored in terms of growth inhibition of Listeria innocua with time. Pediocin was encapsulated in nanoliposomes and these pediocin loaded nanoliposomes were encapsulated in hydrogel polymers viz. alginate, guar gum and pectin to form a dual or hybrid encapsulating system. All four process variables enhanced encapsulation efficiency (EE). Highest EE of 75.2% was registered by combination of sodium alginate (2.5%w/v), guar gum (0.35%w/v), pectin (2%w/v) and pediocin loaded in nanoliposomes prepared with phosphatidylcholine (0.17%w/v). However, the above combination did not give any antimicrobial activity. Using numerical optimization few combinations were sifted out to study their release behavior. Two combinations without pectin and with alginate (2%) showed 2.5 log reductions till 8 hours as compared to control and remain active till 36 hours. Encapsulated pediocin was supplemented with initial direct addition of pediocin to further enhance the overall antimicrobial activity. Best result of 4 log reduction till 48 hours was obtained with combination of sodium alginate (2%w/v), guar gum (0.22%w/v), and phosphatidylcholine (0.15%w/v) supplemented by direct addition of pediocin.

Keywords: Bacteriocin; Hybrid encapsulation; Phosphatidylcholine; hydrogel; Response surface methodology; Encapsulation efficiency

160 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Chemical and Physical Changes of High and Low Amylose Rice

during Storage

Sunee Jungtheerapanich, Jirarat Anuntagoola

Department of Food Technology, Faculty of Science, Chulalongkorn University, 254 Phyathai, Bangkok, Thailand

E-mail: [email protected]

Abstract: During rice storage, a number of chemical and physical changes occur. These changes include textural properties, pasting properties, thermal properties and others. Rice aging mechanisms involve starch, protein and lipids. External factors, e.g. temperature, moisture content, storage time and packaging, play an important role in either slowing down or accelerating aging of rice during storage. The aim of this research was to study aging of high and low amylose rice. Effects of storage temperatures and times on chemical and physical properties of high (CNT1) and low (PTT1) amylose rice were investigated. The samples were vacuum-packed in laminated aluminum bags and stored at 30 C for 6 months and 8 C for 12 months. Higher storage temperature and longer storage time led to a decrease in solid loss and breakdown, and an increase in water uptake, elongation ratio, cooked length-breadth ratio, volume expansion, pasting temperature and through viscosity at a greater extent when compared to lower storage temperature and shorter storage time. However, minimum cooking time, rice grain moisture content and protein content did not change.

Keywords: High and low amylose rice; Aging of rice; Chemical and physical properties; Storage temperature

161 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Analysis of Advanced Glycation End Products in Soybean Sauces

Yuting Li 1, Bing Li 1, 2,a *, Lipeng Han1

1College of Light Industry and Food Sciences, South China Univ. of Technology, Guangzhou, China

2Guangdong Province Key Laboratory for Green Processing of Natural Products and Product, Guangzhou, China

E-mail: [email protected]

Abstract: Advanced glycation end products (AGEs) a series of highly oxidant compounds were generated by Maillard reaction. The intake of AGEs especially AGE free adducts was linked to the progress of many chronic diseases. High performance liquid chromatography-mass spectrometry (HPLC-MS) was used for the quantitative determination of N-(carboxymethyl) lysine (CML) a typical representative of AGEs in selected 34 kinds of soybean sauces. CML free adduct levels in light soybean sauce and dark soybean sauce was in the range of 224.6130-954.1564 and 612.3727-821.0182 μg/mL sample. CML-rich peptide contents in light soybean sauce and dark soybean sauce were in the range of 1.3482-2.2832 and 1.8130-2.0922 μg/mL. The content of CML would be an important quality indicator in soybean sauce production.

Keywords: Advanced glycation end products (AGEs); N-(carboxymethyl) lysine (CML); Soybean sauce; Maillard reaction

162 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Biochemical and Textural Properties of Dry Squid (Illex Argentines)

Rehydrated with Oyster Shell Ash Solution and Ultrasound Technique

Hung-chia Changa*, Shou-xuan Lin

Dept. of Food Science, National Penghu University of Science & Technology, Penghu, Taiwan

E-mail: [email protected]

Abstract: Dry squid is one of the important food resources around the world, especially in China and Southeast Asia. Dry squid usually is rehydrated with a commercial alkali solution prior to cook; however, this processing is commonly led to metallic off-taste. The objectives of the present study were to investigate the textural and biochemical properties of dry squid rehydrated with the oyster shell ash solution and ultrasonic technique. Total six treatments were compared, including water soaking (WS), water ultrasonic (WU), commercial alkali solution soaking (AS), commercial alkali solution ultrasonic (AU), oyster shell ash solution soaking (OA) and oyster shell ash solution ultrasonic (OU). The soaking procedure was performed for 10 hours, meanwhile ultrasonic processing was achieved for 4 hours. The highest water up-taking rate was the AU with 173%, followed by the OU where rehydration rate was 165%. Rehydration rates for AS and OS were 153% and 141%, respectively. Since mass transfer happened during either soaking or ultrasonic processing, the TVBN and TMAN values decreased with processing times. Initially, TVBN and TMAN of dry squid were 48.21 mg/100g and 2.98 mg/100g. After rehydration processing, the lowest TVBN and TMAN were found in OU treatment with 11.12 mg/100g and 1.82 mg/100g. The AU sample demonstrated higher TVBN and TMAN contents (22.7 mg/100g and 2.23 mg/100g). The shear stress of dry squid was 25.12 N. Shear stress declined with processing times. The shear stress for AS, OS, AU and OU were 14.53, 14.98, 10.21 and 11.02 N, respectively. The pH values for AS and AU were 9.29 and 9.48, whereas pH values for OS and OU were 7.13 and 7.24. Dry squid rehydrated with oyster shell ash solution could result in high rehydration rate and more natural taste. Ultrasonic technique could significantly reduce processing time, and improve freshness-like taste of rehydrated squid.

Keywords: Dry squid; Rehydration rate; Oyster shell ash solution; Ultrasonic treatment

163 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Determination of Polyphenol and Antioxidant Activity of Parathesis

spp. Fruit

Diana Guerra-Ramíreza*, Blanca Estela Prudencio-Torres, Benito Reyes-Trejo, Leidy Laura Cruz de la Cruz, Adriana Rico-Serrano

Universidad Autónoma Chapingo, Chapingo, 56230, Estado de México, MÉXICO

E-mail: [email protected]

Abstract: “Acáchul” (Parathesis spp.) is a shrub native to the state of Puebla in Mexico, where its fruit is used to prepare liquor. This fruit can be a new source of natural antioxidants, which can be used in the food and pharmaceutical industries. The present study aimed to determine total phenolic and antioxidant activities of polar extracts of the peel and pulp of the fruit. Total phenolics were determined by Folin-Ciocalteu method, using galic acid as standard. Antioxidant activities from extracts were determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, taking trolox as standard. Total phenolic contents in pulp and peel were respectively 310 and 918 µg•g-1 dry basis. In DPPH assay, the relative radical scavenging capacity (RDSC) of pulp and peel polar extracts were respectively 313.5 and 700 mmol•g-1 dry basis. The results showed that there is a strong correlation between the total polyphenol content and the potency of antioxidant effect.

Keywords: Antioxidant activity; DPPH assay; Parathesis spp

164 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Quality Evaluation of Different White-Flesh Peach Cultivars in China

Jinfeng BI 1,a*, Xuan LIU1, Yi JiAO1, Qinqin CHEN1, Xinye WU1, Weihong RUAN1,2

1Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China

2 College of Food Science and Technology, Hunan Agricultural University, Changsha, China

Email: [email protected]

Abstract: In the present paper, eighteen white-flesh peach cultivars were investigated on quality attributes, including the sensory, physic-chemical and nutritional indicators, such as color, weight, firmness, soluble solid content (SSC), titratable acidity (TA), organic acids, sugars, phenolic compounds and mineral substances. Based on the result of univariate analysis, eighteen peach cultivars showed significant differences in color, weight, SSC, TA, total phenols, pectin, etc. Principal component Analysis (PCA) was conducted to distinguish the cultivars and the result also showed that the most important factors affecting the peach quality were sugars, organic acids, mineral substances and color. The cultivars can be grouped by the PCA and the result was in accordance with that of Cluster analysis.

Keywords: Peach; Quality evaluation; Principle component analysis; Cluster analysis; Cultivars

165 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Moisture Content on Some Engineering Properties of Three

Cultivars of Safflower

Feizollah Shahbazia

Lorestan University, Khoram abad, Lorestan, I.R. Iran

E-mail: [email protected]

Abstract: Several engineering properties of three safflower cultivars (IL-111, LRV51-51 and Zarghan279) at moisture contents of 10, 15, 20 and 25% were determined and compared. All the linear dimensions, geometric mean diameter and sphericity of safflower seeds increase linearly with increase in seed moisture content. The values of geometric properties were higher for IL-111cultivar than the LRV51-51 and Zarghan279 cultivars. The values of the bulk densities decreased, whereas the thousand grain mass, true density and porosity were increased with increase in seed moisture content. All the gravimetric properties for the three cultivars of safflower were significantly different (P<0.05). The values of the terminal velocity for all cultivars were significantly increased as the moisture content increased. The terminal velocity for the three cultivars of safflower were significantly different (P<0.05). The static coefficient of friction was greatest against plywood and the least for galvanized steel. On the two different surfaces, the coefficient of static friction of the IL-111 cultivar was significantly greater than that of the other cultivars. The values of the angle of repose were increased with increase in the moisture content. The values of the angle of repose for Zarghan279 cultivar were higher than the IL-111, LRV51-51 cultivars.

Keywords: Safflower; Physical properties; Sphericity; Surface area; Porosity; True and bulk density; Terminal velocity; Static coefficient of friction

166 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Comparison on the Chemical Characteristics and Emulsion Properties

of the Sugar Beet Pectin Obtained by Alcohol Precipitation

Xiaoming Guo1, Qiang Tang1, Siming Zhu1, Shujuan Yu1, 2, 3,a

1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

2State Key Laboratory of Pulp and paper Engineering, Guangzhou, China

3Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China

E-mail: [email protected]

Abstract: The chemical characteristics and emulsion properties of the Sugar beet pectin (SBP), recovered and purified from a crude acidic extracts with alcohol precipitation (AP) under different pHs were investigated. Results showed that the yield, chemical features and emulsifying properties of the extracted pectins were dependant upon the AP pH used. It was found that the high alcohol precipitation pH (APP) resulted in a higher recovery of neutral sugar, protein and ash than those of the low-APP pectins. Moreover, the high-APP pectins exhibited a low surface tension and good emulsion stabilizing abilities whereas the low-APP pectins displayed a relatively high surface tension and poor emulsifying stabilizing abilities, indicating that the high-APP pectins were more surface active. It was observed that for the high-APP pectin, the fraction which became associated with the oil contained more proteinaceous moieties than that of the low-APP pectin, suggesting that the proteinaceous moieties may function as an emulsifying contributor. Thus, it was possible to obtain pectins with favorable chemical features using specific APP and to increase their uses as a food emulsifier.

Keywords: Sugar beet pectin; Alcohol precipitation; Characteristics; Emulsion properties

167 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

In Vitro Digestibility and Physicochemical Properties of Starch

Prepared by Pullulanase Debranching and Temperature-cycled

Retrogradation

Feng Zeng1, Fei Ma1, Qunyu Gao1, Shujuan Yu1,2,3,a

1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

2State Key Laboratory of Pulp and paper Engineering, Guangzhou, China

3Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China

E-mail: [email protected]

Abstract: Slowly digestible starch (SDS) was obtained through pullulanase debranched waxy rice starch and recrystallized under endotherm or temperature-cycled. The properties of retrograded starch gels were investigated by differential scanning calorimetry, attenuated total reflectance Fourier transform infrared spectroscopy (ATR FT-IR), X-ray diffraction and in vitro digestibility. When cooked starch was debranched and recrystallized, higher SDS was formed while resistant starch (RS) increased with time. Crystal structure of modified starch changed from A-type to a mixture of B and V-type. The relative crystallinity of the retrograded starch was higher in the dual temperature cycles than the single temperature cycles. ATR FT-IR results suggest that the external regions of endotherm storaged starches are better organized than temperature-cycled. In differential scanning calorimetry thermograms, the treated starches stored under the cycled conditions melted at a higher onset temperature and conclusion temperature with a higher enthalpy than those under constant temperature storage. The extended storage of starch gel under cycled temperature conditions led to an increased peak temperature and a comparable conclusion temperature of melting retrograded starch. The cycled temperature storage induced a greater amount of slowly digestible starch and reduced the in vitro glycemic index more effectively than the isothermal storage condition.

Keywords: Pullulanse debranching; Slowly digestible starch; Temperature-cycled; Waxy rice starch; X-ray diffraction

168 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Thermal Stability of Cold-Pressed Low Erucic Acid Rapeseed Oil

Fortified with Unsaturated Fatty Acids Sterol Esters using a Rancimat

Method

Qianchun Deng, Jie Shi, Jiqu Xu, Jingyan Yang, Mingming Zheng, Fenghong Huanga*, Qingde Huang

Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China Correspondence: Huang Fenghong, Oil Crops Research Institute, Wuhan, China

E-mail: [email protected]

Abstract: In this paper, the thermal stability of cold-pressed low erucic acid rapeseed oil fortified with 3% sterollinolenate, sterollinoleate and sterololeate was investigated by a method of Rancimat accelerated oxidation. The results indicated that the content of sterol ester in fortified oil was found to significantly decrease when heating for a period at 110℃, showed a significant negative correlation (P <0.05) with acid value, peroxide value, conjugated diene value, △E value, viscosity, polyphenols and γ -tocopherol levels, to total phenols and tocopherols, the content of sterol ester displayed positive correlation (P <0.05). The increasing rate of acid value, peroxide value, △E value, viscosity, and the decreasing rate of polyunsaturated fatty acids, tocopherols, polyphenols content were all accelerated with the increase of unsaturation degree of fatty acid sterol esters in cold-pressed low erucic acid rapeseed oil under heating. Therefore, the instability of fortified oil is mainly due to decomposing of unsaturated fatty acids sterol ester, the oxidative stability will be further reduced by the increasing of unsaturation degree; addition of lipid-soluble polyphenols is effective method to improve the stability of cold-pressed low erucic acid rapeseed oil fortified with unsaturated fatty acids sterol esters.

Keywords: cold-pressed low erucic acid rapeseed oil, unsaturated fatty acid sterol esters, thermal oxidation stability, degree of unsaturation, Rancimat method

169 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Antioxidant Activity of the Functional Components from Black Bean

and Douchi (a Traditional Fermented Food of China)

Lanfang Wu1, Shanguang Guo2, Aimin Jiang1,a

1College of Food Science, South China Agricultural University, Guangzhou, China 2Department of Animal Science, the Ohio State University, Columbus Ohio, USA

E-mail: [email protected]

Abstract: Douchi is a traditional fermented seasoning food，which is prepared by fermenting steamed soybeans by koji in China. In this study, firstly, black bean was used as a material to produce Douchi by a fermentation process. Then, the extracts of flavones, mendilion, peptides and polysaccharides from black bean and Douchi were obtained. Finally, their antioxidant properties using DPPH scavenging activity, hydroxyl radical scavenging activity and reducing power were evaluated, these various antioxidant activities were compared to standard antioxidant ascorbic acid. The results showed the functional contents of extracts were changed after the black bean fermented to Douchi. The extracts had high scavenging activity and reducing power, Douchi antioxidant activity was higher than black bean. The extract of melanoidin from Douchi had the highest DPPH scavenging activity. The extract of polysaccharides from Douchi had the highest hydroxyl radical scavenging activity. Flvones had the best reducing power. The data suggested that the antioxidant activity were increased by fermentation, Douchi might be a potential sources of natural antioxidants.

Keyword: Douchi; Black bean; Fermentation; Antioxidant

170 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Improvement of Nutritional Quality and Fibrinolytic Enzyme Activity

of Soybean Meal by Fermentation with Bacillus Subtilis

Adebola Ajayia, Olakunle Moses Makanjuola, Adetokunbo Oluwole Adepegba

Department of Food Technology, Federal Polytechnic, Ilaro, Ogun State, Nigeria

E-mail: [email protected]

Abstract: Plantain is one of the common names for herbaceous plants of the genus musa. Plantain is a staple food that can be eaten when unripe, ripe and over-ripe. The green fruits are eaten boiled, roasted or fried in Nigeria. They are also dried and ground into flour which can be reconstituted with a lot of water to form a high viscous paste known as “Amala” among the Yorubas in Nigeria. Plantain flour is a product resulting from dehydration of plantain slices and powdered in order to extend the shelf-life and protect the nutritional quality. The effects of dehydration methods on the chemical and functional properties of green plantain flour were investigated.About 5kg of green matured plantain was peeled, washed and sliced into 0.3mm thickness before dividing into three lots. The three lots were fermented in water containing 1% sodium metabisulphate for 72hrs. The fermented samples were dried using sun, oven and vacuum drying methods. The dried plantain slices were powdered using Apex Mill and packed into Low density polyethylene film (LD PE) 75-micron thickness, and analysed after three months of storage under ambient temperature.The results showed that the plantain flour for the three lots were acceptable in terms of colour and general acceptability. The vacuum drying method had highest acceptability. The studied parameters (moisture content, protein, crude fibre, crude fat, and carbohydrate) were slightly affected by the different drying methods. These parameters did not decrease more that 10% in reference to the control sample and provide extension to the shelf life in acceptable condition for three months. The functional properties (bulk density, water absorption capacity and swelling capacity) were accepted at 5% significant level. The vacuum drying method had better quality characteristic values than the oven drying methods.The reconstituted plantain flour was accepted at 5% significant level. In conclusion, vacuum drying method is the best method that can be used to keep the quality and extend the shelf-life of plantain.

Keywords: Plantain; Fermentation; Vacuum drying; Flour

171 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Composition and Analysis of Fatty Acid in Yak Milk

Caiyun Liu, Dechang Xua

Harbin Institute of Technology, Harbin, China

E-mail:[email protected]

Abstract: Milk fat is one of the main nutrients of the milk. This study collected yak milk which was from Tianzhu of Gansu Province. It was used different approaches to extract the fat of yak milk, in order to reduce vaporization temperature and increase the separation efficiency of the fatty acids, and then fatty acid methyl esters were used different methods. The fatty acid methyl esters were separated by GC-MS to determine their composition and content. Finally, compare the impact of different extraction methods and methyl method on main fatty acid content of yak milk. In this study, different methods were used to extract the yak milk fat.The means of dichloromethane - methanol (ie, dry column method) can extract more fat than others. Totally, six kinds of methods were taken in this experiment,for comparing the influence of different methods on major fatty acids of yak milk , The result is myristic acid, palmitic acid and oleic acid are effected relatively small by different experimental methods , others have varying degrees of influence.

Keywords: Saturated fatty acids; Unsaturated fatty acids; Methyl; Yak milk; GC-MS

172 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Modeling Food Microstructure via Statistical Correlation Functions

Antonio Derossia, Teresa De Pilli, Carla Severini

Department of Science of Agricultural of Food of Environment, University of Foggia, Italy

E-mail: [email protected]

Abstract: As recognized from several authors, the majority of the macroscopic properties of foods are governed from elements which fall at mesoscopic and microscopic scale. On this basis, one of the most important challenges of the next years will be the quantitative description of food microstructure and its correlation with macroscopic features. However, several theoretical and technical aspects need to be solved in order to obtain this aim. Among these, the ascertainment of the morphological information essential to theoretically and experimentally describe and quantify food microstructure as well as the mathematical modeling of three-dimensional architecture of foods are the most important. Foods may be considered as heterogeneous systems in which different materials (phases) also in different states, may exist. Paying particular attention on the relation between void and solid matrix elements, several foods may be considered as two phase systems such as bread, rice, ice-cream, foam, cheeses, wheat products, etc. Moreover, several meat products such as sausages may be considered as characterized from fat and meat phases. In the last years some physicians have developed a series of statistical correlation functions able to obtain microstructure information from heterogeneous systems (Torquato, 2002). As example, the so-called lineal-path distribution function Li (z) gives the probability to find a segment of length z completely in the phase i. However, a wide number of correlation functions have been theoretically developed and validated (Jiao et al., 2009). These functions, although have been successfully used to describe some microstructure properties of digitized media and/or synthetic materials, were rarely used in food science. The aims of these paper have been: 1. to develop and validate algorithms able to extract L (z) from 2D image of two-phase systems; 2. to study the L(z) function of void and solid matrix phases of different type of commercial breads to highlight statistically significant differences useful to describe their microstructure.

Keywords: Food microstructure; Correlation distribution functions; Bread crumb; Morphology; Heterogeneous systems

173 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Non-Invasive Assessment of Lamb Meat Quality using NIR

Hyperspectral Imaging

Mohammed Kamruzzamana, Gamal Elmasry, Da-Wen Sunb, Paul Allen

Teagasc, Ashtown Food Research Centre (AFRC), University College Dublin, Dublin, Ireland

E-mail: [email protected]; [email protected]

Abstract: Emerging concerns about safety and quality and increased demands by the consumers, legislators and competition have promoted the meat industry migrating from its invasive testing methods yet practised in the meat industry to newer, non-invasive techniques. In this study, a hyperspectral imaging system in the near-infrared range (900-1700 nm) has been developed for evaluating technological (pH, colour parameters, water holding capacity and Warner-Bratzler shear force values), chemical (water, fat and protein) and sensory (tenderness, juiciness and overall acceptability) attributes in lamb meat. Hyperspectral images were acquired for lamb samples originated from different breeds and different muscles. The mean spectra were extracted from the hyperspectral images of the samples and multivariate calibration models were developed for predicting these attributes. The overall results demonstrated that NIR hyperspectral imaging combined with robust multivariate analyses could be utilized for non-invasive assessment of meat quality traits. Thereafter, the laborious and time-consuming tradition analytical techniques could be replaced by spectral data in order to provide rapid and non-invasive testing technique for meat quality assessment.

Keywords: NIR hyperspectral imaging; Lamb muscle; Quality attributes; Multivariate analysis

174 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Evaluation of Antioxidant Activity of Essential Oil of Thymus

Carmanicus Jalas

Sedaghat Boroujeni L1, Hojjatoleslamy M2,a*, Keramat J3, Ghasemi Pirbalouti A4

1M.Sc. Student of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, ShahreKord Branch, ShahreKord, Iran

2Corresponding author: Assistant Prof, Dept. of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, ShahreKord Branch, ShahreKord, Iran

3Associate Prof, Dept. of Food Science and Technology, Faculty of Agriculture, Isfahan university of Technology, Isfahan, Iran

4Assistant Prof, Dept. of Medicinal Plants Program, Plant and Soil Science, Islamic Azad University, ShahreKord Branch, ShahreKord, Iran

Email: [email protected]

Abstract: Chemical antioxidants have potential antinutritional and carcinogenic effects so consumer's trend to use natural antioxidants is more. In this study constituents and antioxidant activity of essential oil of Thymus carmanicus Jalas as substitute of synthetic antioxidants has been evaluated. The essential oil of Thymus carmanicus Jalas has been extracted by a Clevenger-type apparatus and its chemicals was determined by GC/MS method. The essential oil was added to the frying oil of potato chips in 3000 ppm and its antioxidant effect was determined by peroxide value, Thiobarbituric acid values and acidity of extracted oil of potato chips. BHA and TBHQ were used as traditional antioxidants in 200 ppm and oxidation reduction trend was assayed during 60 days storage. Puncture test was performed for determination crispiness of samples. Results showed that linalool (54/02%) and carvacrol (19/93%) were the main constituents of essential oil. Peroxide and TBA test showed that it can reduce oxidation process as synthetic antioxidants.Treatments containing essential oil had less peroxide value and acidity value than BHA during 60 days storage however treatments had less firmness than blank but they showed no significant difference between treatments and blank.

Keywords: Potato chips; Essential oil of thymus carmanicus; Lipid oxidation; Antioxidant

175

Chapter 5: Functional Polypeptide Processing

Technology

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Growth-stimulating Activity of Broad Bean Protein Hydrolysates for

Lactic Acid Bacteria

Wang Yanpinga*, Xiao Ping, Bai Xiaojia, Wang Jinju

School of Food Engineering & Biotechnology, Ministry of Education Key Laboratory of Food Nutrition & Safety, Tianjin University of Science & Technology

E-mail: [email protected]

Abstract: Broad bean (Vicia faba L.) is an important source of proteins for human nutrition. In our previous studies, broad bean protein extracted by ultrasonic method and investigates its solubility and emulsibility. This study it is the first time to find the new function of broad bean, broad bean protein hydrolysates (BPH) produced by alkaline protease with growth-stimulating activity for Lactic acid bacteria were obtained. A series of separation methods including gel filtration chromatography and reverse-phase high-performance liquid chromatography (RP-HPLC) were applied to isolate and purify the broad bean protein hydrolysates. Finally, one growth-stimulating ingredient was obtained. In addition, Lactobacillus bulgaricus could not grow well when BPH instead of peptone as nitrogen source in the MRS medium. This result shown that the growth-promoting activity of BPH should due to other mechanisms rather than being used as nitrogen source. Lactobacillus bulgaricus as a probiotics in the human gut, this research gives us the deep understanding for broad bean as a high quality protein resource.

Keywords: Broad bean protein hydrolysates; Growth-stimulating; Lactobacillus Bulgaricus; Purification

179 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Taste Properties of a Novel Fugu Octapeptide from Takifugu

Obscurus Based on the Electronic Tongue

Liu Yuan, Zhang Meixiu, Wang Xichanga*, Qiu Chunyang, Miao Xiaodan, Tao Ningping

College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai Ocean University, Shanghai, P.R. China

E-mail: [email protected]

Abstract: This study was conducted to clarify the taste properties of a novel fugu octapeptide (Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val, PFFP) from Takifugu obscurus using an electronic tongue with seven specific sensors combined with pattern recognitions. Solid phase peptide synthesis (SPPS) was used to synthesize the PFFP. The umami and sweet taste properties of PFFP under different temperature and pH conditions were determined. And the researchers have also analysed the interaction effect between PFFP and sodium glutamate (MSG), sodium chloride (NaCl) and the mixture of MSG + NaCl. The results show that heating the PFFP at 100 ºC for 30 min could increase its umami taste and sweetness. It could also increase the umami taste of PFFP at pH 4.0 but lower its sweetness. However, it has no influence on the umami and sweetness of PFFP at pH 6.0 and 9.0. For the taste characteristics of PFFP at different pH levels, within the range of pH 4.0 and pH 9.0, there would be a decreasing in the umami taste with any change of the pH value. The strongest umami taste comes from PFFP-100 ºC with a score of 8.84. Increasing the pH value of PFFP would reduce its sweetness and vice versa. PFFP has the highest sweetness score of 8.75 at pH 4.0. MSG, NaCl and the mixture of MSG+NaCl could help to increase the umami taste and reduce the sweetness of PFFP. Moreover, NaCl has the most evident effect. It could increase the sweetness score of PFFP from 2.19 to 7.45.

Keywords: Takifugu obscurus; Fugu Octapeptide; Electronic tongue; Taste peptide; Taste characteristics

180 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Purification and Characterization of a Thermostable Acidic Lipase

from Aspergillus Niger AN0512

G. Liu1, S.Q. Hu1,2, L. Li1,2, Y. Hou1,3,a

1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, China

2Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, Guangdong, China

3State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, Guangdong, China

E-mail: [email protected]

Abstract: The purification and characterization of an extracellular lipase from the fungus Aspergillus Niger AN0512 were studied. With ammonium sulfate precipitation followed by ion-exchange chromatography and gel filtration, the purified lipase achieved 203.6-fold purification and 22.1% finally recovery. The enzyme was a monomeric protein of about 41kDa which showed a prominent single band on SDS-PAGE. The optimum temperature and pH of the A.niger AN0512 lipase were 50℃ and pH 5.0，respectively. The enzyme exhibited excellently stability for temperature and pH that it retained 92% residual activity at 60℃ for 12h and 99% residual activity at pH 3.0 for 20h. Cu2+、 Ca2+ and Co2+ stimulated lipase activity whereas Mg2+、Mn2+、Ni2+、Zn2+ and Fe2+ inhibited. Protease inhibitor and surfactants can also inhibit the activity greatly. The lipase exhibited 1,3-regiospecificity and was stable in various organic solvents. The Km constant of the enzyme reaction was lower（0.75mM）that indicated grater affinity for the substrate p-NPP.

Keywords: Aspergillus Niger; Lipase; Purification; Enzymatic property

181 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Genetic Variability for Dietary Fiber-an Important Health Promoting

Bioactive Component in Lentil (Lens culinaris)

Jagdish Singh, Sweta Gupta, G. K. Srivastava, Jitendra Kumara

Division of Basic Science, Indian Institute of Pulses Research, Kalyanpur, Kanpur-208 024, UP, India

E-mail: [email protected]

Abstract: Dietary fiber is a mixture of complex organic substances, recognized as a healthy food component in pulses. It consists of a mixture of polymeric non-starch substances, which resist enzymatic digestion in the human gastrointestinal tract. Chemically, dietary fiber consists of non-starch polysaccharides such as arabinoxylans, cellulose, and many other plant components such as resistant starch, resistant dextrins, inulin, lignin, waxes, chitins, pectins, β-glucans, and oligosaccharides. The health benefits reported in the literature reflects the nutritional significance of dietary fiber, and has attracted the consumer to fiber rich foods. WHO, 1986 and NRC, 1989 has also recommended an increase in the daily consumption of dietary fiber. For these reasons, the determination of the dietary fiber content of food has been receiving much attention for the last few years. Pulses in general are high in fiber, with approx. 15–32% total dietary fiber; of this, approximately one-third to three-quarters is insoluble fiber and the remaining is soluble fiber. Lignin, cellulose and some hemi cellulose typically constitute the insoluble dietary fiber (IDF), whereas, pectin, some hemi cellulose and other non-starch dietary fiber polysaccharides make up the soluble dietary fiber (SDF). The present work was undertaken to assess the dietary fiber profile of lentil accessions for which we have standardized an assay procedure with a slight modification of the published procedure (AOAC Method 985.29 (1997)) in our laboratory for rapid determination of the total dietary fiber content in mature lentil seeds using a combination of enzymatic and gravimetric methods. The fat free died samples are gelatinized with heat stable α-amylase and then enzymatically digested with protease and amyloglucosidase to remove the protein and starch. Thereafter ethanol is added to precipitate the soluble dietary fiber. The total dietary fiber (TDF) is the weight of the residue minus the weight of protein and ash. The results on the total dietary fiber content of lentil grains are presented in Table I. It is evident that the total dietary fiber (TDF) content tested in 17 different accessions of lentil varied from 10.26 to 21.69%, which showed the presence of wide genetic variability in the dietary fiber content in the lentil genotypes. The mean TDF content of lentil (14.96%) as found in this study fairly agrees to that of earlier reports (Ramulu and Rao 1997) who have reported that lentil contained 15.8 % total dietary fiber.

182 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Antioxidant Activity of Protein Hydrolysates and Purified Peptides

from Defatted Walnut Meal Protein

Min Gu, Mouming Zhao, Jiaoyan Rena

College of Light Industry and Food Science, South China University of Technology, Wushan Rd. 381, Guangzhou, China

E-mail: [email protected]

Abstract: Defatted walnut meal (DWM) is the main by-product after the extraction of oil from walnut seed, which contains 40-45% protein with abundant essential amino acid. In our study, defatted walnut meal protein was hydrolyzed by pancretin and was founded to possess good antioxidant capacity. The results showed that the walnut protein hydrolysate (DWMPH) could scavenge DPPH radical (87.8±1.5% at 2 mg/mL), ABTS radical (69.2±7.6%, at 0.5 mg/mL), chelate metal ions (74.0±2.0% at 2 mg/mL) and oxygen radical absorbance capacity (ORAC) value (1389.2±57.1 µmoL TE(Trolox Equivalent)/mg). The hydrolysate was isolated and purified by gel filtration chromatography and reverse high-performance liquid chromatography (RP-HPLC). By electron spray ionization double mass spectrometry (ESI-MS/MS), fourteen antioxidant peptides from the walnut protein hydrolysate were identified, and all of them were first time found from walnut protein hydrolysate.

Keywords: Walnut meal; Antioxidant peptide; Purification and identification; Free radical scavenging activity

183 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Industrial-scale Production and the Safety of Food-derived

Protein Hydrolysates Riched in Bioactive Peptides

Jiaoyan Ren1,a*, Mouming Zhao1, Zhonghua Ma2, Ming Liang2, Xiaofei Xu2

1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

2Infinitus (China) Company Ltd., Guangzhou, China

E-mail: [email protected]

Abstract: Bioactive peptides, as released by enzymatic proteolysis of food proteins, are hot topics of current research. There have been many popular peptide products in domestic and foreign market, including beauty care, bones and joints care, anti-fatigue, liver care, etc. The industrial-scale preparation of protein hydrolysates riched in bioactive peptides includes pre-treatment, proteolytic hydrolysis, purification, concentration, spray drying and packaging. However, there are some bottlenecks for the industrial preparation of bioactive peptides. Firstly, the commercial food grade proteases that can be used are limited (eg. pepsin, chymotrypsin, trypsin, Alcalase, papain, etc.). Secondly, the specificity of food grade proteases are limited and targeted hydrolysis can not be easily made. Thirdly, the isolation and purification processing techniques that can be industrially used are limited. So how we control the hydrolysis processing? Several core techniques are developed such as improve the enzymatic sensitivity of protein via pre-treatment technology, control the cutting site of the proteases and the molecular weight distribution of the hydrolysates via the modification of protease/substrate molecular structure. Recently, people have shown great concern over the safety of protein hydrolysates. Actually, the hydrolysates are made from sources of proteins with a history of safe use in human nutrition. Besides, the food grade enzymes used are obtained from edible parts of plants and from microorganisms with an accepted safe use in human nutrition. Also, the food grade processing aids and appropriate equipments are used. In addition, a large body of evidence for the safety of protein hydrolysates orginates from their applciation in infant-feeding practice and fish sauce, a hydrolyzed fish protein. Therefore, we come to the conclusion that the partially or extensively hydrolyzed good-quality proteins have a long history of safe use and that, so far, no unacceptable side effects of this practice have been reported.

Keywords: Industrial-scale production; Food-derived protein hydrolysates; Bioactive peptides; Safety

184 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Formation of Pyrraline-peptide in the Maillard Reaction in a Peptide

–glucose Model System of Food Processing

Zhili Liang, Lin Li, Bing Lia

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

E-mail: [email protected]

Abstract: Pyrraline is a quantitatively dominating glycation compound of the advanced Maillard reaction in different food conditions and processing, it also can be found in urine after consumption of pyrraline-containing food items. The formation of pyrraline reaction between free amino acids and carbonyl compounds has been studied extensively, whereas only a minor part of the Maillard reaction studies focused on peptides and proteins. However, the amount of free amino acids in food is always very low as compared to the amounts of peptides and especially proteins. Therefore, it can be assumed that in food, themodifications caused by the Maillard reaction with peptides and proteins are much more important than the modifications caused by the Maillard reaction with free amino acids. This paper reports here some preliminary results obtained by MS analysis was performed by UPLC-ESI-Q-TOF mass spectrometer operating in positive ion electrospray mode and liquid chromatography/electrospray ionization/mass spectrometry (LC/ESI/MS) investigations carried out on three dipeptide–glucose model systems: Lys-Ala/ glucose, Lys-Gly/ glucose and Lys-Ser/ glucose. The pyrraline-peptides: pyrraline- Lys-Ala, pyrraline-Lys-Gly and pyrraline-Lys-Ser were detected respectively in the dipeptide–glucose model systems at 140 oC. At the same time, no free pyrraline was detected in all three model systems.

Keywords: Pyrraline-peptide; Maillard reaction; Food processing

185 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Lactose Modification of the Functional Properties of Wheat Gluten

Shu-Zhan Wang, Fu-Sheng Chena, Hong-Shun Yang

Henan University of Technology, Zhengzhou, China

E-mail: [email protected]

Abstract: The wheat gluten protein also called gluten. The gluten is the natural protein which extracted from wheat starch, it is also a kind natural's polymer material which can be broken down and renewable .Because of its unique viscoelasticity, extensibility, water imbibition, emulsification, film formability and hot coagulative etc, more and more attention are paid to it by people. It not only can be widely used as food additives in the food industry, but also can be used as a cheaper price, good performance of the polymer materials in other areas. But the limits of some characteristics of gluten protein, especially the poor solubility, prevent other function characteristics and limit the application of the protein in food and non-food industry. Therefore, in order to broaden the application range of the wheat gluten,and promote economic development, we need to modify the properties of wheat gluten protein . And the glycosyl is a kind of ideal improved wheat gluten method.

Keywords: Gluten protein; Functional characteristics; Modification; Glycosyl

186 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Using Modified Proteins and Novel Food Formulation Approaches to

Improve Food Processability and Nutrition

Dongxiao Sun-Waterhousea, Mouming Zhao, Geoffrey Waterhouse

New Zealand Institute for Plant & Food Research Limited, New Zealand

E-mail: [email protected]

Abstract: Global populations are growing and aging, with each generation expecting a higher standard of living than their predecessor. Protein sources of high nutritional quality are demanded. This is especially true for China whose protein requirements will soar over the next 5-10 years due to special dietary requirements of the elderly (438 million aged 60+ by 2050). Rising awareness of food security and meeting the needs of aging populations motivate food researchers to explore alternative sources, and sustainable and optimized use of proteins to increase their availability and digestibility. Proteins are essential in daily diets, because of their nutritional value and roles in food structure. Proteins are generally expensive. They behave differently as a function of pH, ionic strength, temperature, pressure or enzymatic mechanism, prompting approaches to modify their structure and functionality. Proteins may lose their native structure and impart sensory changes in food colour, taste and texture as a result of processing and storage. Modified proteins are considered as value-added food ingredients i.e. specialty proteins prepared using enzymatic reactions, hydrolysis, fermentation, heat treatment, acidification, dehydration, emulsification and ultrafiltration. Food formulation influences proteins at both molecular level e.g. covalently cross-linking and macro-polymer scale e.g. secondary conformation and tertiary structure. This review presents case studies from our previous research and demonstrates approaches for improving protein stability, extractability and bioactivity. The need for combining protein modification and smart food formulation is highlighted. Synergies achieved between conventional ingredients and added bioactives through careful food formulation and processing are emphasized. Comprehensive characterisation of chemical composition, particle size, surface activity, microstructure, freezing-thawing properties of proteins and derived foods is required, to explain structure-function relationships. Data suggest that specialty proteins will play an increasing role in current and future global food sector. Convenient concept foods for addressing the global food security and aging population issues are proposed.

Keywords: Bioactives; Formulation, Functionality; Structure Modification; Specialty Proteins

187 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Research Progress on Determination Methods of Plant Proteins

Structure Separated by Reverse Micelles

Chenxian Yang, Kunlun Liu, Fusheng Chena*, Weihe Xu

Henan University of Technology, Zhengzhou, Henan, China

E-mail: [email protected]

Abstract: Reverse micelles are self-aggregates of amphiphilic surfactants containing nanometer-sized water droplets in organic solvent. The plant proteins using reverse micelles methods could be characterized on the structures by using all kinds of instruments and methods. We could measure secondary structures and conformation by Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, circular dichroism (CD), X-ray photoelectron spectroscopy and so on. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) could determine the composition of subunits and scanning electron microscope (SEM) could be used to analyze microstructure of proteins. Besides, their amino acid compositions were also evaluated by amino acid analyzer (AAA). This paper summarized the research progress of these methods on studying plant proteins structures separated by reverse micelles.app:addword:summarize Compared with the structures of the proteins using the conventional extraction methods, the characteristics of plant proteins using reverse micelles were reviewed in this paper at home and abroad. In addition, it introduced the effects of the molecular conformation, microstructure, subunits, and amino acid composition of plant proteins obtained by reverse micelles. It also proposed the problems and prospects of reverse micelles in the paper.

Keywords: Reverse micelles; Plant proteins; Structure; Determination methods

188

Chapter 6: Food Safety & Traceability

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Characterization of 15-Acetyldeoxynivalenol in Corn Oil by

ATR-FTIR Spectroscopy Combined by Principal Component Analysis

Yongwei FUa, Kiyohiko TOYODAb*, Ikko IHARA

Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe, Japan

E-mail: [email protected]; [email protected]

Abstract: Mycotoxin contamination in edible oil has been a serious problem in recent years. Mycotoxin contamination could occur in either refined or crude oil. The feasibility of ATR-FTIR spectroscopy for detection of 15-AcDON in refined and crude corn oil was investigated in this study. The corn oil contaminated with 15-AcDON (namely Fusarium-free corn oil) and the corn oil with 15-AcDON and Fusarium spp. (namely Fusarium-contaminated corn oil) were prepared for simulating 15-AcDON contamination in refined and crude corn oil, respectively. The objectives of this study are three-fold: to investigate the feasibility of FTIR spectroscopy with chemometrics principle component analysis (PCA) for discrimination of 15-AcDON at different concentrations in refined or crude corn oil, to identify the bands specific for 15-AcDON in refined or crude corn oil, and to reveal the influence of the Fusarium spp. on the specific bands of 15-AcDON. PCA indicated that PC1 score presented a linear relationship with the concentration of 15-AcDON in Fusarium-free or –contaminated corn oil. The specific bands of 15-AcDON was identified in the range of 1052-963 cm-1 due to ester C-O stretch for Fusarium-free corn oil, which is identical with that for Fusarium-contaminated corn oil. The Fusarium spp. did not interfere the discrimination but significantly shifted the specific band of 1037 cm-1 for 15-AcDON by 9 cm-1. The results suggested that ATR-FTIR spectroscopy could be a promising method in rapid screening of refined or crude corn oil contaminated with 15-AcDON.

Keywords: Mycotoxin; Edible oil; Fusarium; Principle component analysis (PCA); Attenuated total reflection (ATR) – Fourier Transform infrared (FTIR) spectroscopy

191 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

A Practical Application of Industrial Salmonella Detection using a

Miniaturized Rapid Protocol

Juthamas Khueankhancharoen, Aluck Thipayarata

Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok, Thailand

E-mail: [email protected]

Abstract: To facilitate the detection of food products contaminated with Salmonella, a miniaturized technique was developed for selective enrichment and plating cultures. Verification was performed by comparison with the conventional culture procedure using pure culture and artificially-contaminated food samples. Volumes of the standard selective broths, Müller-Kauffmann tetrathionate with novobiocin broth (MKTTn), selenite cystine broth (SC) and Rappaport-Vassiliadis soy broth (RVS), were reduced five-fold from 10 ml to 2 ml. The cell numbers in the reduced broths were equivalent to those in the standard broth size for all selective broths. The conventional and chromogenic agar media were xylose lysine decarboxylase agar (XLD), brilliant green agar (BGA), bismuth sulphite agar (BSA), hektoen enteric agar (HEA), Salmonella-Shigella agar (SSA) and Harlequin Salmonella ABC medium (ABC). A modified drop plate technique (MDPT) was compared to the spread plate technique. MDPT utilized an agar volume of 500 μl and an inoculum volume of 10 μl. Salmonella Typhimuruim samples (n=6) at different cell concentrations were plated on each selective agar using the MDPT and spread plate techniques. The cell concentrations from both techniques were not different (p>0.05). This MDPT technique was then applied to analyze S. Typhimurium artificially-contaminated raw chicken meat (n=5) and milk (n=5). Both protocols yielded positive results for Salmonella in all 10 samples in the three selective broths and six plating media utilized. Using this new protocol, the positive results on all selective agars increased after enriching with MKTTn. As a result, the higher inoculum size (10 μl) improved the sensitivity to detect Salmonella on agar compared to one loop of the standard method. This miniaturized protocol performed is an effective way to detect Salmonella with a very high throughput and more accurate results compared to the reference method.

Keywords: Salmonella; Detection method; Selective agar; Selective enrichment

192 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Hazard Analysis of the Various Fermented Locustbean, (Dawadawa,) „Iru‟

- „Aifo‟, „Obesere‟, „Woro‟ and „Pete‟, Local Condiments Sold in

Abeokuta Metropolis Markets

Taiwo A.G.1,a*, Lanre-Iyanda Y. A.1, Alabi A. A.2, Oyeniran O.A.3

School of Science and Technology, 1Science Laboratory Technology Department, 2Hospitality, Leisure and Tourism Management Department, 3Centre for Entrepreneurship Development, Moshood Abiola Polytechnic, P.M.B. 2210, Abeokuta, Ogun State, Nigeria

E-mail: [email protected]

Abstract: Problem statement: Fermented Locust bean, „Iru „(Dawadawa), is a food condiment commonly used in West/Central Africa and Asia region because of its low cost protein-rich supplement, nutritional value and nutraceutic property but little or no attention is given to hazards associated with the street-vendered product due to exposure and handling. Objective: The study was conducted to evaluate the hazards associated with the various street-vendered „Iru‟ in Abeokuta metropolis markets. Methodology: Samples of each of the various „Iru‟ products were collected randomly and aseptically from the major vendors and the laboratory processed control. These were analysed of physical, chemical and microbial hazards using Standard laboratory methods and the data obtained were subjected to statistical analysis using SPSS version 17.0. Quantitative results: The results showed that the samples were contaminated with the following hazards; Extraneous vegetative materials, Mineral matter and Matter of animal origin like wood, shaft, stone, rope, rodent and insect parts, Moisture, pH and Acid value ranged from 51.35±0.02% in „Woro‟ to 62.79±0.04% in Control, 7.20±0.01in Control to 9.33±0.02 in „Pete‟ and 0.30±0.00 mg KOH/g in Control to 5.89±0.01 mg KOH/g in „Pete‟ respectively. The Al, Pb, Cd, As and Fe concentrations ranged from „not detected‟ in the Control to 0.56±0.00 mg/kg in „Obesere‟. The total plate, Fungi, Staphylococcal, E. coli, Bacillus cereus and Salmonella-Shigella viable counts ranged from „not detected‟ in Control to 28.30 cfu/g found in all the vendors‟ various „Iru‟ samples. The Control contained Staphylococcal but E. coli, Bacillus cereus and Salmonella-Shigella were absent. Significance of the study: The study showed that these hazards were at levels that could pose health risks on the regular consumers of these products without boiling. The Control has a better quality and safety due to packaging thereby preventing post-contamination.

Keywords: Street-vendered „Iru‟; Hazard analysis; Quality and Safety; Health risk

193 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Design of HACCP Plan for Chicken Sausage Plant in Bangladesh

Khaliduzzamna1,a*, A.A. Siddiqui2

1Lecturer, Dept. of Food Engineering and Technology, Sylhet Agricultural University, Sylhet-3100, Bangladesh 2Assoc. Professor ,Dept. of Food Engineering and Tech., State University of Bangladesh, 77 Satmasjid Road, Dhaka-1205, Bangladesh

E-mail: [email protected]

Abstract: The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for chicken Sausage production based on actual conditions in the plant. A specific model has been developed to boost the safety and quality of chicken sausage product in this plant. The spread of some diseases by unsafe products due to pathogen reported makes it important to pay attention to the potential contamination in chicken sausage production. The prerequisite program, hazards, critical control point, preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. The production process of the product was also analyzed scrupulously for this HACCP plan.

Keywords: HACCP; Chicken; Sausage; Plant; Bangladesh

194 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Identification of the Geographic Origin of Grapefruit, Based on

Sensory, Chemical and Element Analysis

Jing Yan1, Yabo Xiong1, Ji Liua1, Qin Wen1,a*, Cheng Tang2

1College of Food Science, Sichuan Agricultural University, No. 46, Xingkang Road, Ya‟an, Sichuan, China 2Guang'an Quality & Technical Supervision Testing Center, No. 5, Exhibition Street, Guang'an, Sichuan, China

E-mail: [email protected]

Abstract: The aim of this study was to develop a novel method to identify the geographical origin of grapefruit using sensory analysis, chemical analysis and elemental fingerprint analysis. Element concentrations of 8 grapefruit samples were determined and statistically analyzed using analysis of variance and principal component analysis (PCA) to identify the single or combination of elements with the highest potential to determine the geographic origin. The prediction results indicated that the analysis of variance of L*, a*, b and hue angle of the grapefruit peel; L*, a*, b*, hue angle and saturation index of grapefruit fresh, acidity, phenols, flavonoids, vitamin C and pectin have significant difference (P<0.05). The sensory analysis and chemical analysis can be employed to predict geographical origin of grapefruit. Moreover, the elemental fingerprint analysis highlighted significant differences. Elements significantly discriminating among samples were Mg, Zn, Cu, Fe, Mn, K, Na and Cr in grapefruit peel and Ca, Cu, Fe, Zn, K, Mg, Na and Cr in grapefruit fresh. It was concluded that basic indicators analysis combined with elemental fingerprint analysis method can be successfully used to determine the geographical origin of grapefruit accurately, quickly and with high reliability.

Keywords: Geographic origin; Grapefruit; Multi-elements; Chemical analysis; Sensory analysis

195 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Effects on Nutritional Component of Litopenaeus vannamei

Muscle with Accumulation of T-2 Toxin

Guangming Liang1, Zhe Dai1, Yaling Wang1,a*, Lijun Sun1, Defeng Xu1, Huanming Liu1, Yang Liu2, Qi Shi1,2, Jianrong Li3,4,b

1Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China 2National Marine Products Quality Supervision & Inspection Center, Zhanjiang, Guangdong, China 3Food Safety Key laboratory of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China 4Food Safety Key laboratory of Liaoning Province, Bohai University, Jinzhou, China

E-mail: [email protected]; [email protected]

Abstract: The research studied the effects on nutritional component of Litopenaeus vannamei muscle with accumulation of T-2 toxin, and provided the basis for the control of shrimp meat quality which caused by T-2 toxin. We tried out 20 days accumulation toxicity test by infecting shrimp with microcapsules poison bait coated different concentrations. The infected shrimp was detected moisture content, crude lipid content, ash content and crude protein content by the national standard method, 17 kinds of amino acids content by automatic amino acid analyzer. There were no difference in the moisture content, crude lipid content and cysteine content, there was difference in the ash content and lysine content, and there were significant difference in the crude protein content and the other 15 kinds of amino acid between infect group and control group. According to nutrition evaluation in amino acids score (AAS) and chemical score (CS), the first limited amino acid was Leu, the second limited amino acid were (Phe+Tyr) (≤1.2mg/kg) and Met (＞1.2mg/kg). The essential amino acids index of the low dose group(≤1.2mg/kg) was higher than the high dose group (＞1.2mg/kg) obviously. The accumulation of T-2 toxin has affected on protein expression, which leading to the changes of crude protein and amino acids content in shrimp muscle and making further decline on nutritional component.

Keywords: T-2 toxin; accumulation; Litopenaeus vannamei; Nutritional component; Amino acids content

196 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Safety Assessment of Heavy Metals in Wild Freshwater Fish from

Changxing, China

Pingping Wu, Yufang Shaoa

School of Biosystems Engineering and Food Science, Zhejiang University, China, 866 Yuhangtang Road, Hangzhou, Zhejiang Province, China

E-mail: [email protected]

Abstract: Heavy metal pollution in water environment in China has been considered as a serious concern in recent years. Released from industrial and domestic effluents, heavy metals may enter aquatic organisms either through food chain or by uptake through epithelia, and subsequently transferred to humans through food chain. Accumulation of heavy metals in edible freshwater fish is of significant importance due to their impact on human health. Heavy metals can be very harmful even at low concentration if consumed over a long period of time. During the past four decades, Changxing County, situated in the northern part of Zhejiang Province, has experienced intense developments in aquaculture and industries, such as batteries, refractories and electronics. To date, the heavy metal contamination of fish in Changxing has not been studied. Therefore, the objective of this study was to determine the concentrations of heavy metals in abundant fish species consumed widely in Changxing. The heavy metal (Pb, Cd, Cr and As) concentrations were determined using ICP-MS in muscle tissue of four locally consumed freshwater fish species (Carassius auratus, Cyprinus carpio, Hypophthalmichthys molitrix, Channidae) captured from ponds or reservoirs of Changxing. The relationships between fish size (total length, standard length and weight) and heavy metal concentrations in muscle tissue were investigated. Bioaccumulation factors between fish and water were calculated, using the mean concentration of heavy metal in fish and the corresponding concentration of heavy metal in water. Statistical analysis of variance was conducted to compare the differences in heavy metal concentrations of the four fish species by sampling site. Concentrations of these heavy metals in fish muscle were evaluated according to maximum levels of contaminants in foods (GB2762-2012) proposed by Chinese Ministry of Health to identify potential health risks and assess their consumption safety.

Keywords: Heavy metals; Freshwater fish; Safety assessment; Changxing

197 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Determination of Jinggangmycin Residues in Rice Grain and Straw

Yingzi Xiao, Guorong Shia

College of science, Hunan Agricultural University, Changsha, China

E-mail: [email protected]

Abstract: Jinggangmycin is a systemic fungicide for control of the rice sheath blight. An analytical method was developed to determine the residues of Jinggangmycin A, the main active ingredient, in rice grain and straw by the use of high-performance liquid chromatography with ultraviolet photometry (HPLC-UV). The sample was extracted with 90% aqueous methanol; the extract was adjusted to pH 3.5 and loaded on the top of a strongly acidic cation exchange column of D072 (30 mL, H+ form). After washed with ethanol and a phosphate buffer (pH 3.5), the column was then eluted with 1 M aqueous ammonia-ethanol (4:1, v:v). The effluent was concentrated and subjected to a macroporous adsorbent resin column of X-5 (15 mL) for further cleanup, 0.1% acetic acid was selected as eluent. The eluate was then concentrated to dryness and reconstituted in 2 mL of phosphate buffer (pH 7.0), and 20 μL portion was injected onto the HPLC system for jinggangmycin A quantification. Chromatography was accomplished using a AQ-C18 column, a mobile phase of phosphate buffer (pH 7.0)-methanol (98:2, v:v), a flow rate of 0.6 mL min-1 and a detection wavelength of 210 nm. The limit of detection (LOD) was 2.6 μg kg-1. The average recovery of jinggangmycin A ranged from 80.34% to 89.23% with relative standard deviation (RSD) from 8.5% to 13.3% and from 75.36% to 78.60% with RSD 7.1% to 11.1% in rice grain and straw, respectively, at the fortification levels of 0.05, 0.50 and 1.00 mg kg-1. The proposed methods were reproducible and sufficiently accurate to evaluate the terminal residue of Jinggangmycin in rice grain and straw without the need of expensive solid phase extraction cartridges.

Keywords: Jinggangmycin; Residue analysis; Cation exchange; Rice

198 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Evaluation of Antioxidant Activity of Essential Oil of Thymus

Carmanicus Jalas on the Physicochemical Properties and Shelf-life of

Potato Chips

Sedaghat Boroujeni L1, Hojjatoleslamy M2,a*, Keramat J3, Ghasemi Pirbalouti A4

1M.Sc. Student of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, ShahreKord Branch, ShahreKord, Iran 2Corresponding author: Assistant Prof, Dept. of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, ShahreKord Branch, ShahreKord, Iran 3Associate Prof, Dept. of Food Science and Technology, Faculty of Agriculture, Isfahan university of Technology, Isfahan, Iran 4Assistant Prof, Dept. of Medicinal Plants Program, Plant and Soil Science, Islamic Azad University, ShahreKord Branch, ShahreKord, Iran

E-mail: [email protected]

Abstract: Chemical antioxidants have potential antinutritional and carcinogenic effects so consumers‟ trend to use natural antioxidants is more. In this study constituents and antioxidant activity of essential oil of Thymus carmanicus Jalas as substitute of synthetic antioxidants has been evaluated. The essential oil of Thymus carmanicus Jalas has been extracted by a Clevenger-type apparatus and its chemicals was determined by GC/MS method. The essential oil was added to potato chips in 3000 ppm and its antioxidant effect was determined by peroxide value, TBA and acidity of extracted oil of potato chips. BHA and TBHQ were used as traditional antioxidants in 200 ppm and oxidation reduction trend was assayed during 60 days storage. Puncture test was performed for determination crispiness of samples. Results showed that linalool (54/02%) and carvacrol (19/93%) were the main constituents of essential oil. Peroxide and TBA test showed that it can reduce oxidation process as synthetic antioxidants. Essential oil containing treatments had less peroxide value and acidity value than BHA during 60 days storage however treatments had less firmness than blank but they showed no significant difference between treatments and blank.

Keywords: Potato chips; Essential oil of Thymus carmanicus; Lipid oxidation; Antioxidant

199 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Impact of Salt and Choline Chloride on Dough Mixing, Crumb Staling

and Sensorial Perception of a Model Pizza Dough

Le-Bail A.1, 2, 3,a*, Billard T.1, 2, 3, Domingue K.1, 2, 3, Jousselin L.1, 2, 3, Leray G.1, 2, 3, Della-Valle D.1, 2, 3, Cheio J.4, Chevallier, S.1, 2, 3

1LUNAM University, Nantes, France 2CNRS, Nantes, F-44307, France 3ONIRIS, UMR 6144 GEPEA, BP 82225, 44322 Nantes Cedex 3Nantes, F-44307, France 4VMI Pétrins et Mélangeurs Z.I. Nord - 85607 Montaigu Cedex, France

E-mail; [email protected]

Abstract: Salt (NaCl) is known to have negative effects on human health. Overconsumption has been linked to different health risks such as cardiovascular disease. The WHO recommends to consume less than 5g of salt per day. This presentation is linked to an ongoing European collaborative project on salt reduction in selected products among which a model pizza dough (http://www.pleasure-fp7.com/fr/). Research has been carried out to assess the impact of NaCl reduction on dough mixing and on staling rate of the baked dough. 5 different NaCl levels were considered: the nominal one was 2.1 g/100g of pastry, 2.6 g/100g (+25 %), 1.6 g/100g (-25 %), 1.05 g/100g (-50%), and 0 g/100g. Results showed that salt reduction tends to shorten the mixing time and tends to make a harder crumb. Choline chloride has been considered as a salt replacer. Choline chloride is an organic compound and a quaternary ammonium salt. It belongs to the class of vitamin B. 5 different levels for this substitute have been considered. The choline chloride has a similar effect to salt in terms of staling; however, a reverse effect was observed on the mixing time which was shortened for increasing concentration of choline chloride. Selected mix of salt and choline chloride have been adjusted and permit to reduce the total NaCl content while preserving the saltiness perception of the baked pizza dough.

Keywords: Pizza dough; Staling; Salt; Choline chloride

200 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Effects of Cold-induce on Lipoprotein Lipase Lipolysis of Yak

Milk

Shenghua He1,a*, Ying Ma1, Wei Song1, Qiming Li2

1School of Food Science and Engineering, Harbin Institute of Technology, Harbin, China 2New Hope Dairy Holding Limited Company, Sichuan, China

E-mail: [email protected]

Abstract: The objective of this paper is to study the effect of cold-induce on lipoprotein lipase lipolysis of yak milk. The content of free fatty acid increased to1.6µmol/L with increase of lipolysis time in 4℃ after adding lipoprotein lipase to yak milk. The content of free fatty acid of yak milk fat globule is higher (p＜0.05) in precooled for 16h at 4℃ before incubated at 4℃ than in preheated for 30min at 37℃ before incubated at 4℃. The volatile compounds origined from fresh yak milk and yak milk storaged at 4℃for 24h were analyzed by solid phase micro-extract (SPME). The content of short chain fatty acid, such as butanoic acid (0.87% vs 0.68%), hexanoic acid (0.59% vs 0.47%), octanoic acid (2.73% vs 1.70% ) is higher in yak milk storaged at 4℃for 24h than fresh yak milk. The results showed that the effect of cold-induce enhanced lipoprotein lipase lipolysis of yak milk.

Keywords: Cold-induce; Lipoprotein lipase; Lipolysis; Yak milk

201 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Identification of the Major Allergens in Silkworm (Bombyx mori L.)

Pupa Protein

Xiangjie Zhao1, 2, Lin Li1, Rongling Yang2, Zheshi Kuang2, Bing Li1,a*, Mingwei Zhang2, Gengsheng Xiao2

1College of Light Industry and Food Sciences, South China University of Technology, 381# Wushan Road, Tianhe District, Guangzhou, China 2Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China

E-mail: [email protected]

Abstract: Silkworm (Bombyx mori L.) is the main byproduct of the sericulture, and was treated as nutrient food and animal feed in many Asian countries for a quite long time. However, more reports have pointed out that silkworm pupa protein was an important source of food allergens, while little information is available for the novel allergens in silkworm pupa protein. In the study, total protein of the silkworm (Bombyx mori L.) was prepared and its molecular character was profiled by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Then the major allergens were determined by using the proteomics approach involving a combination of two-dimensional (2-DE) electrophoresis and mass spectrometry. A sera pool from patients allergic to silkworm pupa protein was used in immunoblotting test. The raw protein extract showed 17 protein bands (10-170 kDa) in SDS-PAGE, and 6 IgE-binding proteins bands appeared in Western-Blotting. More than 150 different protein spots were fractionated with 2-DE gel experiment in the range of 10-170 kDa and pH 4-7, of these, 14 spots showed specific IgE (sIgE) reactivity with patients‟ sera pool combined 2-DE with Western-Blotting. Using matrix-assisted laser desorption ionization time-of-flight MS (MALDI-TOF-MS) analysis of the 14 positive protein spots led to identification of 2 major allergens as chitinase and paramyosin. The major allergens identified may be assessed for cross reactivity with other silkworm pupa proteins, and it could be concluded that such allergens would help in component-based diagnosis and therapy of silkworm allergy.

Keywords: Major Allergens; Silkworm (Bombyx mori L.) pupa protein; MALDI-TOF-MS; IgE reactivity

202 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Accumulation and Distribution of PSP in Oyster Ostrea Rivularts and

Detoxification Functional of CMCS

Yang Xihong, Bian Zhongyuan, Xie Wancuia*, Mao Danhui, Zhang Chaohua

Key Laboratory of Aquatic Product Advanced Processing of Guangdong Higher Education Institutes, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China

E-mail: [email protected]

Abstract: Using a PSP (Paralytic Shellfish Poisoning) producing strain Alexandrium minutum, the toxin accumulation, distribution, elimination of PSP in oyster Ostrea rivularts was studied. The result shows PSP toxicity appeared rapidly in the tissues of oysters and the ranking of toxin concentration in tissues was: digestive gland > labial palps +gills > adductor muscle, for example, 1137 MU/100g PSP was found in the digestive gland after uptake of toxin for 4 day, however there were 374 MU/100g PSP which is lower than the regulatory limit of 400 MU/100g in adductor muscle in the end of uptake. The contaminated oysters were subsequently detoxified by starvation, feeding on the non-toxic green-algae Platymonas spp. and the same Platymonas spp. dieting, supplemented with Carboxymethyl chitosan (CMCS). These different detoxification methods all can decrease toxin content of oyster. The group fed without any feedings has stronger toxicity than other two groups of feeding toxic green-algae and its PSP toxin levers were higher than the regulatory limit in the end of detoxification (13d). The toxin content of feeding non-toxic green-algae Platymonas spp. supplemented with CMCS is lower than the regulatory limit after 5 d for detoxification. From the general first order exponential function, we can learn that the detoxification rates k of three groups are 0.25, 0.14, 0.1 d-1, respective. These suggest that feeding non-toxic green-algae Platymonas spp. with CMCS can improve the rate of detoxification.

Keywords: Paralytic shellfish poison (PSP); Oyster ostrea rivularts; Accumulation; Distribution; Detoxification

203

Chapter 7: Image Processing & Nondestructive

Measurements & Biosensors

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Rapid Determination of Sodium Chloride in Salted Meat by Visible

and Near-Infrared Hyperspectral Imaging

Dan Liu1, Jia-Huan Qu1, Ji Ma1, Da-Wen Sun1,2,a*, Xin-An Zeng1, Hongbin Pu1

1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2Food Refrigeration and Computerised Food Technology, Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland

E-mail: [email protected]

Abstract: The inspection of salt contents is a vital step during the salting process of porcine meat, hyperspectral imaging has been developed for this purpose due to its invasiveness, fast measurement and simple sample preparation. In this study, two spectral sets of visible (400-1000nm, Spectral SetⅠ) and short-wave near infrared range and long-wave near infrared range (1000-2500nm, Spectral Set Ⅱ) of hyperspectral imaging systems were developed to determine the salt contents of porcine meat at different salting levels. Hyperspectral images of porcine meat were acquired at different pickling periods. The mean spectra of the samples were extracted from the hyperspectral images and multivariate calibration models were built by using partial least squares regression (PLSR) and multiple linear regression (MLR) for predicting salt contents. Results showed that Spectral SetⅠ performed better than Spectral SetⅡ for the salt contents prediction. Regression coefficients were applied for the optimal wavelength selection in the hyperspectral image analysis. The optimized MLR 2 calibration model turned out to be the best with RMSECV=0.646% and R cv=0.949 for salt content prediction. The overall results of this study revealed the potentiality of hyperspectral imaging as an objective and non-destructive method for rapid determination of salt contents of porcine meat during salting process.

Keywords: Non-destructive methods; Hyperspectral imaging; Salt content; Porcine meat; Salting process

207 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Non-destructive and Rapid Determination of TVB-N Content for

Freshness Evaluation of Grass Carp by Hyperspectral Imaging

Jun-Hu Cheng1, Da-Wen Sun1,2,a*, Xin-An Zeng1, Hong-Bin Pu1

1 College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2 Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland

E-mail: [email protected]

Abstract: Hyperspectral imaging technique in the spectral wavelength range of 400-1000 nm was implemented in this study to determine the total volatile basic nitrogen (TVB-N) contents of grass carp fillets during the frozen storage. The quantitative calibration models were built between the spectral data extracted from the hyperspectral images and the reference measured TVB-N values by using partial least squares regression (PLSR) and least squares support vector machines (LS-SVM). The LS-SVM model using full spectral range had a better performance than the PLSR model for prediction 2 of TVB-N value with the corresponding coefficients of determination (R P) of 0.916 and 0.915, and root-mean-square errors of prediction (RMSEP) of 1.325% and 2.568%, respectively. Nine optimal wavelengths (420, 466, 523, 552, 595, 615, 717, 850 and 955 nm) were selected using successive 2 projections algorithm (SPA), and R P values of 0.912 and 0.899 with the corresponding RMSEP of 1.258% and 2.413% were obtained from the new optimized models established based on the selected valuable wavelengths. The best SPA-LS-SVM model was used to achieve the visualization map of TVB-N content distribution of the tested fish fillet samples. The results of this study indicated that hyperspectral imaging technique as an objective and promising tool is capable of determining TVB-N values for evaluation of fish freshness quality in a rapid and non-destructive way.

Keywords: Hyperspectral imaging; Non-destructive; TVB-N value; Successive projections algorithm; Wavelength selection; Grass carp

208 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Rapid Detection of Water Content Changes of Pericarp During

Browning Process of Postharvest Litchi by Hyperspectral Imaging

Yi-Chao Yang1, Nan-Nan Wang1, Dan Liu1, Da-Wen Sun1,2, a*, Xin-An Zeng1

1Academy of Contemporary Food Engineering, College of Light Industry and Food Science, South China University of Technology, Guangzhou, China 2Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland

E-mail: [email protected]

Abstract: Litchi is a subtropical to tropical fruit which plays an important role in the agriculture economy of Southern China. However, some changes of pericarp, such as browning may reduce the commercial value of postharvest litchi. Insights into the mechanism of pericarp, browning will provide basis for innovations in preservation technology of litchi. Water loss of pericarp is one of the most important factors for induced-pericarp browning in litchi. The feasibility of hyperspectral imaging (HSI) for detecting water changes of pericarp in Feizixiao litchi fruits was assessed in this study. Hyperspectral images of litchi were acquired at different periods of storage from 0-5 days at 25 ±2 oC and 80–90% relative humidity (RH) at ambient atmosphere. Partial least square (PLS) and principle component analysis (PCA) were used to reduce data dimensionality and select optimal wavelengths. Optimal wavelengths are extracted using the regression coefficients of PLS and weight coefficients of PCA models. Spectral reflectance values on selected optimal wavelengths of PLS and PCA modelswere used for predicting moisture content byPLS regression , back-propagation (BP) neural network and radial basis function support vector machine (RBF-SVM), respectively . The results demonstrated that RBF-SVM using the optimal wavelengths selected by PLS had the best regression results with squared correlation coefficient of 0.981 and mean squared error of 0.0088. Thus, HSI is a useful technique for predicting water loss of litchi pericarp and has potential for further on-line applications for monitoring litchi browning in a non-destructive way.

Keywords: Water loss; Moisture content; Pericarp browning; Hyperspectral Imaging (HIS); Partial least square (PLS); Back-propagation neural network; Radial basis function support vector machine (RBF-SVM)

209 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

A high-throughput Scorer for Rice Leaf Area and Green Leaf Color

Evaluations Using Color Line-scan Imaging

Wanneng Yang1,2,a*, Yuancheng Xie2, Chenglong Huang3, Ni jiang3, Guoxing Chen4, Lizhong Xiong1, Qian Liu3

1National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research, Huazhong Agricultural University, Wuhan, China 2College of Engineering, Huazhong Agricultural University, Wuhan, China 3Britton Chance Center for Biomedical Photonics, Wuhan National Laboratory for Optoelectronics-Huazhong University of Science and Technology, 1037 Luoyu Rd., Wuhan, China 4MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China

E-mail: [email protected]

Abstract: With the rapid development of leaf phenomics in recent years, we developed a reliable, automatic, and high-throughput scoring method for leaf area and green leaf color evaluations of individual rice plants. The mean absolute percent errors of desktop scanner (DS) measurements versus high-throughput leaf scorer (HLS) measurements were calculated and the results were 3.20% and 4.14% for green leaf area (GLA) and total leaf area (TLA), respectively. The coefficient of determination (R2) of DS measurements versus HLS measurements for GLA and TLA was 0.99, demonstrating that the HLS system extracts GLA and TLA with similar accuracy as the desktop scanner method. To evaluate the green leaf color discrimination of the HLS, three batches of rice leaves (50 leaves each batch, belonging to class 2, class 3, and class 4) were selected using the leaf color chart. Then, each batch was measured with the HLS, and the discrimination errors of class 2, class 3, and class 4 were 0%, 0%, and 2%, respectively, demonstrating that the HLS is highly accurate in green leaf color discrimination for rice. Moreover, when continuously running all day, the HLS can evaluate up to 480 rice plants per continuous workday. The results showed that the HLS system was both highly accurate and highly efficient at evaluating rice plants. This application could also be extended to other plants, such as maize, barley, and rape. In summary, the high-throughput leaf scorer (dubbed HLS) is a beneficial complement for improving leaf trait evaluation and will serve as a powerful tool in high-throughput plant phenotyping.

Keywords: High-throughput; Scorer; Rice leaf area; Green leaf color discrimination; Plant phenomics

210 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Hyperspectral Imaging Technique for Rapid Detection of

Enterobacteriaceae Loads in Raw Salmon Fillets

Hong-Ju He, Di Wu, Da-Wen Suna

1Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland

E-mail: [email protected]

Abstract: Salmon fillet is one of the most popular gourmet seafood products in western countries. Quality evaluation and inspection of salmon fillets is always a public health concern for not only producers but also consumers. Among many quality attributes, various spoilage microorganisms are of special concerns and required to be detected in a rapid and accurate way. Enterobacteriaceae as one of the most harmful spoilage microorganisms is presented to characterize the shelf life of raw fresh salmon fillets under cold temperature conditions. Traditional techniques used for the detection of the Enterobacteriaceae is however tedious, time-consuming and inefficient. Therefore, more fast and efficient techniques should be developed to meet the increasing requirements. Hyperspectral imaging emerged as a novel and non-invasive tool integrates two mature techniques, spectroscopy and digital imaging, and has been introduced into food safety and control research in recent years. In our study, hyperspectral imaging in the near-infrared region was employed to quantitatively analyze and determine the Enterobacteriaceae loads in salmon fillets. Hyperspectral images of salmon fillets were acquired to obtain the spectral data and spatial information. Partial least-squares regression (PLSR) analysis was used to relate the reference Enterobacteriaceae counts with extracted spectral data,

resulting in rC of 0.957 and RMSEC of 0.441 for calibration and rCV of 0.940 and RMSEP of 0.521 for cross validation. The results indicated that hyperspectral imaging is suitable for the Enterobacteriaceae loads detection in raw salmon fillets and could be considered in fish industrial applications.

Keywords: Hyperspectral imaging; Imaging spectroscopy; Enterobacteriaceae; Salmon

211 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Rapid and Nondestructive Detection of Pesticide Residue in Apple

Surface by Using Raman Technology

Sagar Dhakal1, Yongyu Li1, Yankun Peng1,a*, Akira Sasaso2

1National R&D Center for Agro-processing Equipment, College of Engineering, China Agricultural University, Beijing, China 2Tokyo University of Agriculture & Technology, Japan

E-mail: [email protected]

Abstract: Pesticides are used in vegetation before harvest to control diseases, weeds and repel pests for better yield and after harvest for longer shelf life. Even after cleaning, the residue of pesticide compounds remains in fruits and vegetables which are hazardous to human health. There are increasing evidence of human health disfunctionality due to consumption of fruits and vegetables contaminated with pesticides. Although several technologies exist to detect trace amount of pesticide residue in agricultural products, they are limited to laboratory analysis and hence not suitable for industrial application. It is thus essential to develop a non-destructive real time and accurate method to detect trace amount of pesticide residue in agricultural product. A self developed hardware and software system equipped with Raman spectroscopy was used in this research to detect commercially available pesticide in apple surface. Chlorpyrifos, commercially available and extensively used organophosphorous pesticides in apple was mixed with organic solvent “acetone” to prepare pesticide solution with different concentrations and sprayed in apple surface. Raman spectra of pure chlorpyrifos pesticide were acquired from aluminum foil. Three strong Raman spectral peaks at 341cm-1, 632cm-1 and 677cm-1 were identified as Raman fingerprints of the pesticide. These Raman spectral peaks were then used to detect the presence and absence of chlorpyrifos pesticide with its concentration in the sample surface. The apple samples were then chemically analyzed to detect reference value of pesticide concentration. Simple statistical relation between pesticide concentration in apple sample and the height of Raman fingerprint was developed to build a concentration prediction model. The prediction model was used in self developed software for real time application. The laboratory based optical instrument prototype can detect chlorpyrifos pesticide in apple surface in real time to trace amount of 6.69 mg/kg and predict the approximate concentration simultaneously within seconds. The system being rapid, non-destructive and innovative can prove to be a breakthrough technology for rapid detection of pesticides in agricultural products.

Keywords: Apple; Pesticide; Raman technology; Real time; Raman fingerprints; Chlorpyrifos

212 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

On-line Detection of Blood-spot in Brown-Shell Eggs using Visible

Absorbance Spectroscopy

Meng Chen, Lurui Zhang, Huirong Xua

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

E-mail: [email protected]

Abstract: The blood-spot in eggs will affect their quality; however, it is difficult to realize on-line detection of blood-spot in brown-shell eggs because the absorption peak of pigment of brown eggshell is similar to the blood absorption peak. The purpose of this study is to explore the suitable detection model, and realize on-line detection. The spectra of 96 normal eggs and 98 blood-spot eggs were collected in the range of 200-1100 nm by a prototype egg internal quality detection system with a conveyor speed of 4 eggs per second. Three discrimination methods, partial least squares discriminant analysis (PLS-DA), k-nearest neighbor (KNN) and binary logistic regression (BLR) were compared, the results showed that the BLR method was better than the PLS-DA and KNN, and the best discrimination rate for normal eggs was 96.9%, and for blood-spot eggs was 94.9%. In order to evaluate the stability of this model, 50 normal eggs and 50 blood-spot eggs were used to validate. The result showed that, for normal eggs, the discrimination rate was 100% and for blood-spot eggs, the discrimination rate was 92%. The results indicated that this method was basically reached the requirement of on-line discrimination of blood-spot eggs.

Keywords: Visible absorbance spectroscopy; Blood-spot egg; Binary logistic regression; On-line detection

213 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Electrostatic Method to Measure the Size of the Sprayed Droplets

Marek Kuna-Broniowski1,a , Józef Grochowicz2

1Department of Electrotechnics and Measurement Systems, University of Life Sciences Lublin, 20-867 Lublin ul., Doswiadczalna 50 A, Poland 2European Academy of Sopot, 81-713 Sopot, Zamkowa Góra 25, Poland

E-mail: [email protected]

Abstract: The paper is presented the new method the measurement of the size of droplets in the atomized stream of liquid. This method base on the measurement of the electric charge was carried out by water drops charged by voltage. The device contains the accurate electrostatic sensor to measure of the droplets size, is associated with fast measurement system. The amplified and conditioned signals from measurement device are sent to the computer system equipped in virtual instrument to analyze the size and distribution of droplets.

Keywords: Droplets size; Electrostatic; Measurement systems

214 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Recent Advances and Applications of Near Infrared Spectroscopy for

Honey Quality Assessment

Guiyun Chen, Yuping Huang, Kunjie Chen a

College of engineering, Nanjing Agricultural University, China

E-mail: [email protected]

Abstract: Currently, most of the technologies used to identify honey quality are inefficient and costly. There is a necessity to develop a more effective one for honey quality assessment. Near infrared spectroscopy (NIRS) has the potential to be such a technique for its unique characteristics. This paper reviews recent advances and applications of NIR spectroscopy in honey authentication domain including constituents, adulteration, brand, botanical origin and geographical origin. It presents a comprehensive using of this technology, with advantages and limitations, in honey quality detection, which offers insights on selecting the most appropriate NIR spectroscopic method for samples presentation, spectral acquisition, spectral pretreatment and modeling. Future research is to be focused on increasing model robustness, developing overall NIR spectroscopic database and NIR-based integrated technology system on honey quality assessment.

Keywords: Near infrared spectroscopy; Honey; Detection

215 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Direct Detection of Coconut Cream Powder Content in Solid Beverage

Using Differential Scanning Calorimetry

Jin Wang1,2,3, Weijun Chen1,3,a*, Hui Wang1,3

1Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, Hainan, China 2College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China 3Engineering and Technology Research Center for Coconut Deep Processing of Hainan Province, Wenchang, Hainan, China

E-mail: [email protected]

Abstract: Coconut cream powder content is the main criterion for determining the quality of coconut cream solid beverage. We examined a method based on differential scanning calorimetry for rapidly determining coconut cream powder content without pretreatment. The effect of other components was also investigated. At temperatures ranging from 10 °C to 30 °C, the coconut powder content was linearly correlated with the peak area caused by coconut fat. The ingredients of coconut cream solid beverage did not affect the peak areas, and the detection process was completed within 10 min. The method facilitates the monitoring of the quality of coconut cream solid beverages in the market.

Keywords: Differential scanning calorimetry; Coconut cream powder; Solid beverage; Rapid method

216 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Discrimination of Tomato Yellow Leaf Curl Disease Based on Texture

Features Using Hyperspectral Image

Jinzhu Lu, Di Cui, Huanyu Jianga

School of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China

E-mail: [email protected]

Abstract: Tomato yellow leaf curl disease spreads very fast. It causes a huge yield loss that brings economic losses. This paper investigated the effectiveness of discriminating tomato yellow leaf curl disease by texture features of hyperspectral image. The tomato leaves were infected artificially. A hyperspecral imaging system with a range of 450 to 1000 nm was used to collect hyperspectral images of healthy and infected leaves. Due to our previous work, 720 nm was analyzed as sensitive wavelength. Imaging processing was based on grey images at 720 nm and 853 nm. Eight texture features of healthy and infected leaves images were extracted by grey level co-occurrence matrix (GLCM). Discrimination analysis was used to discriminate infected leaves from healthy ones. The results showed that both all variables and stepwise discrimination analysis had good effects on discrimination of healthy and infected leaves. The accuracy rate of all variables discrimination of training group and testing group reached 97.4% and 96.2%, respectively. ENT-MEAN, ENT-DEV, INE-MEAN, and INE-DEV were the only four variables used in classification functions of stepwise discrimination based on Mahalanobis distance method. It had accuracy rates of 100%, 97.4% and 98.7% of infected, healthy and all leaves in training group, respectively. Texture feature of plant leaf could be used as an indicator to measure whether the plants were diseased. Stepwise discrimination offered useful information in discriminating healthy leaves from infected ones, which had good application in the future.

Keywords: Hyperspectral image; Plant disease; Texture feature; Mahalanobis distance; Discrimination analysis

217 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Monitoring the Quality Change of Fresh Coconut Milk Using an

Electronic Tongue

Guan Wei1,2, Chen Weijun1,3, a*, Tian Chengrui2, b*, Zhou Quane2, Zhang Hang1, Tang Minmin1,3, Xia Qiuyu1,3

1Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, Hainan, China 2College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi‟an 710062, China 3Engineering and Technology Research Center for Coconut Deep Process of Hainan Province, Wenchang, Hainan, China

E-mail: [email protected] (Chen Weijun); [email protected] (Tian Chengrui)

Abstract: An electronic tongue was used to monitor the quality change of fresh coconut milk at room temperature, and the data were analyzed by principal component analysis, cluster analysis, and similarity analysis. Results showed that the quality of fresh coconut milk significantly changed within 2–3 and 7–8 h, and that the change occurred more markedly within 2–3 h. Important quality indices of fresh coconut milk including titratable acidity, pH, and microorganisms, were analyzed by chemical and microbiological analyses. The results were consistent with those of the electronic tongue method. Therefore, this simple and reliable method can be used to monitor the quality change of fresh coconut milk, which is beneficial to the processing and quality control of this foodstuff.

Keywords: Coconut milk; Electronic tongue; Quality control

218 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Inspection of Watermelon Firmness by Laser Doppler Vibrometry

Zongmei Gao, Wen Zhang, Di Cui a

Lecturer, School of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China

E-mail: [email protected]

Abstract: Vibrational characteristics and internal qualities of agro-products are related. This study aimed to investigate the correlations between vibration parameters extracted from the magnitude spectra and the Magness-Taylor (MT) firmness. Intact watermelons were mounted on an aluminum pedestal attached to the vibrator. 5 to 1000 Hz swept sine wave was fed to a power amplifier to drive the vibrator whose vibration (excitation signal) was collected by an accelerometer. The forced vibration of the watermelon (response signal) was detected by a single laser Doppler vibrometer (LDV) at a height of 80 cm above the pedestal. The excitation and the response signals were converted into the frequency domain by fast Fourier transformation (FFT) and then the ratio between them was

calculated to acquire the vibration spectrum for extracting the second resonance frequency ( f n2 ).

2 2 2 / 3 1/ 3 2 2 / 3 Three stiffness coefficients ( S1  fn2m , S2  fn2m  and S3  fn2m where m is sample

mass and  is sample density) were calculated. The methodologies were applied to „Qilin‟ watermelons at post-harvest. The results showed the relationships between the stiffness coefficients and the MT firmness were weak which indicated that the stiffness coefficients and the MT firmness seem to correspond to different physical properties of „Qilin‟ watermelons and the MT penetration test may not be an appropriate measure of watermelon firmness. Further researches and discussions are needed to verify these results.

Keywords: Laser Doppler vibrometer; Watermelon; Internal quality inspection; Resonance frequency

219 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Detection of Lactobacillus Plantarum 299v Using

Microcantilever-Based Biosensor with Dynamic Force Microscopy

A. G. Mendoza-Madrigal1, J. J. Chanona-Pérez1,a*, J. V. Méndez-Méndez2, E. Palacios-González3, G. Calderón-Domínguez1, H. Hernández-Sánchez1

1Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Carpio s/n, Col. Santo Tomás, México 2Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Luis Enrique Erro s/n, Unidad Profesional Adolfo López Mateos, Col. Zacatenco, México 3Laboratorio de Microscopía de Ultra Alta Resolución, Instituto Mexicano del Petróleo, Eje Central Lázaro Cárdenas 152, Col. San Bartolo Atepehuacan, México

E-mail: [email protected]

Abstract: Microbiosensors allow the detection of small amounts of microorganisms and biomolecules that are commonly present in food and water. These devices are characterized for being economic, selective, reliable and rapid detection as compared with conventional systems and methods. Therefore the aim of this study was to build a microbiosensor from functionalized cantilevers with organic and biological compounds for detection of Lactobacillus plantarum 299v. Commercial cantilevers were cleaned with Piranha solution in order to eliminate contaminants and were functionalized with silylating solution; finally an agarose layer was added on the cantilevers using the capillaries technique. An atomic force microscope with a NanoScope III was used in tapping mode and a gas cell was required to evaluate the resonance frequency shift of commercial cantilevers inoculated with Lactobacillus plantarum 299v, a probiotic microorganism. Humidity and temperature were controlled during the detection. The results showed that the resonance frequency shifted by approximately 5.2±0.8 kHz on the inoculated cantilevers throughout the growth kinetics. The resonance frequency curves showed to be narrower with higher Q factor values (average 395±10). From resonance frequency curves and mechanical properties of cantilevers the biosensor sensibility was around 613±4 pg/Hz. Finally, the cantilevers were characterized using SEM-HR to make sure that the resonance frequency shift was due to the bacterial growth. The experiments show that it is possible the construction of a microbiosensor by using commercial cantilever and atomic force microscopy as platform for the detection of microorganisms associated with functional foods.

Keywords: Biosensor; Cantilever, AFM; L. plantarum 299v

220 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Chemiresistor Based on Single Wall Carbon Nanotubes for the rapid

Biodetection of bacteria

Leonor Guadarrama Fernández1,a*, Pascal Blondeau2, Jordi Riu2, Jorge Chanona Pérez1, F. Xavier Rius2

1Escuela Nacional de Ciencias Biológicas IPN. D.F., México 2Department of Analytical and Organic Chemistry, University Rovira i Virgili, Campus Sescelades, Marcel•lí Domingo s/n, Tarragona, Spain

E-mail: [email protected]

Abstract: In recent years, the simple use of resistance-based biosensors emerged as an attractive complement to other electrochemical methods of detection. These label-free devices can measure small changes of the target analyte concentration with high precision and low power instrumentation. Such performance parameters were made possible with the use of nanostructured materials which confer high sensitivity to the sensor. In this project, we develop a chemiresistor based on single wall carbon nanotubes as transducer and ssDNA aptamer as recognition element for the detection of the living bacteria Staphylococcus aureus. Response curves and the resistance values were obtained for the microelectrode in each step of the biosensor construction. After addition of the bacteria the overall resistance increases which may be attributed to scattering potential generated by the immobilization of the bacteria. Besides, the microelectrode was characterized by ESEM microscopy. First, the SWCNT network density was characterized and second, the presence of bacteria was confirmed by imaging characteristic clusters. By using a chemiresistor based on SWCNT and ssDNA aptamer small amounts of living microorganism were detected. In addition to the good analytical performances of the sensor, the device present advantages for future decentralized measurements such as: low-cost substrate, low powered technique and easy handling.

Keywords: Chemiresistor; Carbon nanotube; Living bacteria

221 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Capacitive, Microscopic and Spectroscopic Characterization of an

Electrochemical Enzymatic Nanosensor

Leonor Guadarrama-Fernández1, Hilda M. Hernandez Hernandez1, Arturo Manzo Robles2, Georgina Calderón Domínguez1, Jorge Chanona Pérez1,a

1Escuela Nacional de Ciencias Biológicas IPN, México 2Escuela Superior de Ingeniería Química e Industrias Extractivas IPN, México

E-mail: [email protected]

Abstract: The study of nanostructured materials and its potential use in the development of different kind of biosensors has been a great progress. The carbon nanotubes (CNT) present outstanding electrical and chemical properties and could interact with organic and inorganic compounds therefore can be functionalized with supramolecular complex of biological sources. The morphology and quality of CNT can be determined by the use of transmission (TEM) and scanning (SEM) electron microscopies. Whereas Raman and X-ray photoelectronic (XPS) spectroscopy allow identify the type of CNT and verify the chemicals modifications produced on the CNT. In this project multi-walled

CNT were simultaneously purified and functionalized through an acid treatment with a mix of HNO3

(at 65%) - H2SO4 (at 98 %) with the objective of make them more reactive trough the formation of acid carboxylic groups on the CNT surface and then use it as support for the amyloglucosidase (AMG) enzyme. CNT were analyzed raw, purified and enzyme-modified using SEM, TEM, Raman and XPS. Raman spectra allow observe how the acid treatment removes impurities of the CNT. Chemical functionalization with carboxylic groups is evidenced by XPS spectra showing a peak at 288.5 eV characteristic of carboxylic groups and a shoulder at 287 eV possibly associated with peptide bonds. By the TEM micrographs it is possible to observe the enzyme onto CNTT contrasted with uranyl acetate. The double-layer capacitance, obtained from the current versus potential characteristics at different scan rates (mV/s), was also obtained for the CNT in each step of functionalization and finally the CNT/AMG system was tested in optimal conditions for the AMG catalyze the substrate. The different responses in the electrochemical capacitance and the results of enzymatic kinetics provide evidence of an adequate biofunctionalization of CNT for their use as electrochemical biosensor with applications in enzymatic reactions and food sector.

Keywords: Carbon nanotubes; Electrochemical sensors; Enzyme; Characterization

222 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Characterization of Microstructural Changes During Acetosolv

Process of Agave (Agave atrovirens) Fibers by Microscopy and Image

Analysis

Hilda M. Hernández1, José J. Chanona1,a*, Leonor Guadarrama1, Reynold R. Farrera1, Eduardo Terrés2, Alberto de Vega3, Pablo Ligero3, Vicente Garibay2, Jorge A. Mendoza1

1Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional. Plan de Ayala y Carpio s/n. Col Plutarco Elías Calles, México 2Laboratorio de Microscopía Electrónica de Ultra Alta Resolución. Instituto Mexicano del Petróleo (IMP). Eje Central Lázaro Cárdenas N.152, Edif. 33. Colonia San Bartolo Atepehuacan, México 3Dpto. Química Física e Enxeñería Química I. Facultade de Ciencias. Universidade da Coruña. Campus da Zapateira, A Coruña España, Spain

E-mail: [email protected]

Abstract: The objective of this work was to study the microstructural changes that occur during the fibers delignification by means of microscopy and image analysis. Fibers of Agave atrovirens Karw were obtained from agave parenchymatic tissue by previous treatments as convective drying, milling and mechanical sieved. Then, the fibers were treated by acetosolv pulping at different concentrations of acetic acid and HCl as catalyzer. Delignification kinetics was achieved using chemical methods and microstructural studies were carried out by confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM) and image analysis. Agave fibers observe under CLSM showed a diminished of the lignin autofluorescence as well as an increase in cellulose fluorescence due to acid acetic diffusion and delignification process which promoted the separation of fibers. Image analysis of the CLSM images showed a good correlation with kinetic parameters of delignification process. Also, in CLSM and SEM images, the disintegration of fibers can be observed and it was more drastic with the increase of acid acetic concentration. Reaction kinetics allowed set up of three delignification stages, initial stage was associated to the removing of the lignin from fiber surface and high reaction rates, bulk stage was linked to the removing of interfibrillar lignin and minor reaction rates and a residual stage with lower values of reaction rate and the removing of the lignin from internal microfibers. Microscopy and image analysis were successful techniques to evaluate the delignification process.

Keywords: Cellulose fibers; Delignification; Microscopy techniques

223 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Unnoticeable Damage Detection in Climacteric Fruit via

Hyperspectral Imaging

N. Vélez-Rivera1, J. J. Carrasco2, J. Chanona-Pérez1,a*, S. Cardenas- Pérez1, D. Lorente3, J. Gómez-Sanchis2, M. Millán-Giraldo2,4, R. Farrera1, J. Blasco3

1Instituto Politécnico Nacional - Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica. Av. Plan de Ayala y Carpio s/n. Col. Santo Tomás., México 2University of Valencia - Intelligent Data Analysis Laboratory Av. Universitat S/N, Burjassot - Valencia, Spain 3Centro de Agroingeniería. Instituto Valenciano de Investigaciones Agrarias (IVIA). Cra., Moncada-Náquera km 5, Moncada, Valencia, Spain 4University Jaume I - Institute of New Imaging Technologies Av. Sos Baynat S/N, Castelló de la Plana, Spain

E-mail: [email protected]

Abstract: Hyperspectral images have been demonstrated to be suitable to detect fungal diseases, darkening, oxidation process and damages by cutting the fruit endocarp in citrus fruit or apples, but this has not been applied on the climacteric fruits. Therefore, in this contribution a methodology with hyperspectral images was developed to evaluate mechanical damages in the pericarp of 'Manila' mangoes. A system specifically created to induce intentionally mechanical damages (pendulum with a specific force) in localized areas of the fruit was used in the present work. The regions of interest (ROI) damaged and intact were photographed by mean of a hyperspectral computer vision system and were compared in order to distinguish and classify both zones. The results showed that the mechanical damage could be detected by analyzing the reflectance spectrum of the captured images, showing a notable difference between the intact regions and the damaged zones. These differences may be associated with the oxidation pigments that are due to the mechanical stress in the fruit and the increasing water content in the damage area due to cellular lysing of the skin tissue. Once the differences are detected between the damage and intact zones, five classification methods (k-NN, LDA, NBC, DT y ELM) were applied and analyzed which provides the best results. Finally it has been found that the lineal classification methods k-NN and LDA had more than 95% accuracy to classify both zones. The results showed that the hyperspectral images and classification method k-NN were adequate to detect mechanical damages in mangoes, and consequently these methodologies could be useful to improve the quality and postharvest handling of climacteric fruits.

Keywords: 'Manila' Mango; Quality inspection; Hyperspectral images; Machine learning; Mechanical damage

224 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Fast assessment of microbial spoilage in lamb meat by near-infrared

(NIR) hyperspectral imaging

Hong liu1,2, Yaoze Feng1, Dawen Sun1,a

1The Food Refrigeration and Computerised Food Technology (FRCFT) Research Group, School of Biosystems Engineering, University College Dublin, Agriculture & Food Science Center, Belfield, Dublin 4, Ireland 2Department of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, China

E-mail: [email protected]

Abstract: The detection of microbial spoilage of lamb meat is of great importance in ensuring the quality and safety of lamb meat. Traditional methods for determination of bacterial population, however, are normally destructive, time-consuming and labor-intensive. In this study, the nondestructive method, named near-infrared (NIR) hyperspectral imaging, was investigated for the first time for detection and prediction of total viable count (TVC) in lamb meat. Fresh lamb meat samples were collected directly from a local butcher shop, and were kept in 20 ºC for 24 h during the whole experiment. NIR hyperspectral images of lamb meat were obtained every 4 h using a laboratory-based hyperspectral imaging system working in the wavelength range of 900 to 1700 nm. After image acquisition, standard microbiological plating technique was applied to the same samples

to determine their TVC loads, which were denoted as log10 colony forming units per gram (log10 CFU g-1). Calibration models were developed to fit the extracted spectral data of lamb meat to the logarithmic values of TVC by employing partial least squares regression (PLSR). The performance of the full wavelength model was simple but good with coefficients of determination (R2) and root mean -1 squared errors (RMSEs) for calibration, cross-validation and prediction of 0.81 and 0.50 log10 CFU g , -1 -1 0.78 and 0.55 log10 CFU g as well as 0.84 and 0.48 log10 CFU g , respectively. Three most important wavelengths, i.e., 931, 1078 and 1268 nm were also selected to establish simplified calibration models -1 where R2 were higher than 0.74 and RMSEs were lower than 0.64 log10 CFU g . The established models were finally applied to the individual pixel spectra of sample images in order to visualize the spatial distribution of bacterial loads on lamb meat surface. The results showed that hyperspectral imaging technology is a powerful tool for detecting and visualizing bacterial loads in lamb meat.

Keywords: Hyperspectral imaging; Lamb; Microbial spoilage; TVC; PLSR

225 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Classification of Fresh Fish Fillets Stored Under Different

Atmospheres by Visible and Near Infrared Hyperspectral Imaging

Hailiang Zhang1,2, Zhu Fengle1, Liu Xuemei1,2, Yong He1,a

1School of Bio-systems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China 2School of Mechanical Engineering, East China Jiao-Tong University, Nanchang, Jiangxi 330013, China

E-mail: [email protected]

Abstract: Frozen fish usually have a much lower market price than fresh fish. In this research, the potential of using a hyperspectral imaging system was investigated as a rapid and non-destructive technique to determine whether fish has been frozen-thawed (F-T) or frozen-thawed-frozen-thawed (F-T-F-T) under different atmospheres. A total of 160 halibut fillets were studied, including 40 fresh, 60 frozen-thawed (F-T) and 60 frozen-thawed-frozen-thawed (F-T-F-T) samples. Regarding the F-T and F-T-F-T samples, both freezing times (20 d and 136 d) were tested. A region-of-interest (ROI) at the image center was selected, and the average spectral data were generated from the ROI image. Dimension reduction was carried out on the ROI image by principal component analysis (PCA). The first principal components (PCs) explained over 92.65% of variances of all spectral bands. Gray-level co-occurrence matrix (GLCM) analysis was implemented on the first principal component (PC) image to extract 12 textural feature variables in total. Least squares-support vector machine (LS-SVM) classification models were developed to differentiate fresh from 20d F-T, 20d F-T-F-T, 136d F-T and 136d F-T-F-T fish based on (i) spectral variables, (ii) textural variables, (iii) combined spectral and textural variables, respectively. Satisfactory average correct classification rate (CCR) of 98% for the prediction samples based on (iii) was achieved, which was superior to the results based on (i) or (ii). The overall results indicate that VIS/NIR hyperspectral imaging technique is promising for the reliable differentiation between fresh and F-T fish.

Keywords: Fresh fish; Frozen-thawed fish; Differentiation; Hyperspectral imaging; Least squares-support vector machine

226 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of Storage Time on Water States in Frozen Pizza Crust by

LF-NMR

Yan-xing Zhao, Dong-jing Zhang, Yao Xu, Wei Yang, Zheng Zhaoa

Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China

E-mail: [email protected]

Abstract: To study the water mobility of frozen pizza crust, transverse relaxation (T-2) of protons was measured by low field nuclear magnetic resonance (NMR), the texture was analyzed by texture profile analysis (TPA) during storage. Throughout the preservation of six months, there was a redistribution of water from more to less-mobile fraction .Result showed that water mobility behavior of bond state and free state was different. During storage, hardness was increasing rapidly, while the moisture content also decreased gradually. Compared with sensory assess, it was found that pizza crust tasted inedible when hardness was up to 1250g and moisture content down to 35%, Sensory quality also decline fast under frozen temperature after 5 months storage, these statement were correlated well with the NMR.

Keywords: Frozen pizza crust; LF-NMR; Texture; Water mobility; Sensory quality

227 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Differentiation of Autofluorescence Signatures for Online Detection of

Bacterial Contaminations on the Pork Surface

Julia Durek1, a*, Antje Fröhling1, Janina S. Bolling1, Olivier Paquet-Durand2, Bernd Hitzmann2, Oliver Schlüter1

1Leibniz Institute for Agricultural Engineering Potsdam-Bornim, Quality and Safety of Food and Feed, Max-Eyth-Allee 100, Potsdam, Germany 2University of Hohenheim, Process Analysis and Cereal Technology, Garbenstraße 23, Stuttgart, Germany

E-mail: [email protected]

Abstract: Undetected fecal residues can contaminate meat and tools, resulting in time and product losses in the production chain. Strict obedience of hygienic standards to prevent health risks for consumers is necessary, as fresh meat is highly perishable. Process accompanying and automated detection of pyogenic and pathogenic bacteria could minimize contamination-related hazards. Optical methods are suitable to non-invasively investigate high sample volumes in short times by detecting microorganisms directly on the meat surface. In this study, autofluorescence signatures of bacterial strains in suspension and on the meat matrix were determined in single cell level and in the mixed system by microscopic, spectroscopic and imaging methods. Measurements of bacterial autofluorescence on a complex food matrix present particular challenges to the analytical method. For the investigation of fluorescence characteristics of meat ingredients and bacteria, different meat components (e.g. tryptophan, NADH, ATP and zinc protoporphyrin) and bacteria (e.g. Pseudomonas fluorescens) were measured in pure culture with fluorescence spectroscopy. Additionally, pork was stored in slices and measured with a fluorescence imaging system to detect bacterial contaminations on the meat surface. The ingredients showed specific wavelength ranges in fluorescence excitation and emission as well as substance-dependent intensities in the fluorescence emission. Measurements of autofluorescence signatures of P. fluorescens showed intensity differences between the particular growth phases on single cell level as well as in suspensions. The basic research concerning autofluorescence signatures in single cell suspensions were used together with chemometrical tools like support vector machines to accelerate the measurements in the future. The pictures of the imaging system showed augmented fluorescence emission together with an increase of the total viable count, which was parallel examined. Hence, the real-time detection of bacterial contaminations on the meat surface could be possible for an online monitoring in automated process chains using imaging systems.

Keywords: Autofluorescence; Pork; Contamination; Automation; Monitoring

228 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Specific Detection of Bacteria from Food Surfaces Using a

Combination of PEF and Flow-FISH

Julia Jacob1,a*, Antje Fröhling1, Henry Jäger2, Edith Nettmann1,3, Dietrich Knorr2, Oliver Schlüter1

1Leibniz Institute for Agricultural Engineering Potsdam, Max-Eyth-Allee 100, Potsdam, Germany 2Technical University of Berlin, Department of Food Biotechnology and Food Process Engineering, Koenigin-Luise-Str. 22, Berlin, Germany 3Ruhr University Bochum, Institute of Environmental Engineering, Universitätsstraße 150, Bochum, Germany

E-mail: [email protected]

Abstract: The automated and specific detection of microorganisms in food samples is an important task in microbiology. The application of flow cytometry in combination with fluorescence in situ hybridization (Flow-FISH) is increasing. 16S rRNA is used as common target for fluorescently labeled oligonucleotide probes to identify microorganisms in pure cultures and in environmental samples. Limiting factor is an insufficient hybridization rate due to a hindered uptake of the respective probes. Additionally, the required steps for specific detection of bacteria should be minimized to enable an automatization of the detection. The aim of this study was to improve the hybridization rate of fluorescently labeled oligonucleotide probes to allow a reliable detection of microorganisms in food samples by flow cytometry. Therefore, bacteria cultures from apple surfaces and pure bacteria cultures fixed with formaldehyde were used. The fixed bacteria (E. coli and P. fluorescens) were treated with pulsed electric fields (PEF) to improve the uptake of probes. The applied electric field strength was 40 kV/cm and varying pulse width and treatment times were tested in order to evaluate the impact of the electroporation treatment on probe uptake and hybridization. The oligonucleotide probes EUB338 and NonEUB338 labeled with AlexaFluor488 were added and allowed to hybridize for 2 h at 46 °C in a water bath. Excessive probes were removed by centrifugation before flow cytometric measurements. The hybridization rate was verified by fluorescence microscopy. PEF treatment highly improved the hybridization rate of bacteria cultures in comparison to untreated hybridized samples allowing a reliable detection of bacteria by flow cytometry. Bacteria from food surfaces may be in a non-active state resulting in reduced detection rates. However, these experiments indicate that the commonly applied dehydration step of bacteria before hybridization that include several centrifugation steps can be replaced by PEF and this may facilitate the automatization.

Keywords: Fluorescence in situ hybridization; Flow cytometry; Pulsed electric fields

229 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Freshness Detection of Rainbow Trout Using Hyperspectral Imaging

Mostafa Khojastehnazhand1,a, Mohammad Hadi Khoshtaghaza1, Barat Mojaradi2, Masoud Rezaei3, Mohammad Goodarzi4, Wouter Saeys4

1Agricultural Machinery Engineering Dept., Tarbiat Modares University, Tehran, Iran 2School of Civil Engineering, Iran University of Science & Technology, Tehran, Iran 3Department of Seafood Science and Technology, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, Noor, Iran 4Department of Biosystems, MeBioS Division, KU Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium

E-mail: [email protected]

Abstract: Rainbow trout (Oncorhynchus mykiss) is commercially bred in ponds. This fish is usually cooked with its skin rather than filleted. Therefore, quality parameters control of rainbow trout for samples packaging and grading should be based on whole fish. The freshness of fish is one of the most important parameters to attract customers. Hyperspectral imaging has many applications in the meat and fish industry. In this study, two setups of hyperspectral imaging systems, named “Visible- Near Infrared” (Vis-NIR) in a range of 400-1000 nm and “Short Wave Infrared” (SWIR) in a range of 1000-2500 nm, are used to determine fish freshness. Eighty fresh rainbow trouts were divided into four batches which were separately preserved in ice for 1, 3, 5 and 7 days, respectively. After imaging, a mean spectrum of each sample was extracted in the Region of Interest (ROI). For the comparison of two setups, Partial Least Squares Discriminate Analysis (PLSDA) as a supervised classification 2 2 method was used. The Squared Correlation Coefficients (R ) of Cross Validation (R CV) and Prediction 2 (R Pre) were 0.97 and 0.98 in the Vis-NIR and 0.84 and 0.67 in the SWIR, respectively. The Root

Mean Squared Errors for Cross Validation (RMSECV) and Prediction (RMSEP) were 0.16 and 0.14 for Vis-NIR and 0.44 and 0.76 for SWIR, respectively. Results indicated that the Vis-NIR imaging system performs better than SWIR. Among all applied preprocessing techniques; the second derivative method resulted in the best performance.

Keywords: Visible- Near Infrared; Short Wave Infrared; Hyperspectral Imaging; Freshness; Rainbow trout

230 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Determination of Moisture Content of Rainbow Trout using

Hyperspectral Imaging Technique

Mostafa Khojastehnazhand1,a, Mohammad Hadi Khoshtaghaza1, Barat Mojaradi2, Masoud Rezaei3, Mohammad Goodarzi4, Wouter Saeys4

1Agricultural Machinery Engineering Dept., Tarbiat Modares University, Tehran, Iran 2School of Civil Engineering, Iran University of Science & Technology, Tehran, Iran 3Department of Seafood Science and Technology, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, Noor, Iran 4Department of Biosystems, MeBioS Division, KU Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium

E-mail: [email protected]

Abstract: Consuming of the fish as human food is increasing in the world. Just like any other consumable product, the quality assessment and control of fish is important for both producers and consumers. Unlike other species of fish, rainbow trout is usually cooked with its skin (whole fish). Therefore, determination of quality parameters of rainbow trout is based on whole. Moisture content is one of the most important quality parameters of fish. In this study a hyperspectral imaging system in range of 1000-2500 nm (Short Wave Infra-Red (SWIR)) was used to determine moisture content of 80 rainbow trouts. Mean spectrum of each sample was extracted in Region of Interest (ROI). A combination of three preprocessing techniques named, Savitzky-Golay, second derivative (D2) and Extended Multiplicative Scatter Correction (EMSC) were used. Partial Least Squares Regression (PLSR) was used to link the spectra and the moisture content values obtained by an oven method. The Root Mean Squared Errors (RMSE) and the Squared Correlation Coefficient (R2) were used to 2 2 evaluate the performance of the preprocessing techniques. R of Cross Validation (R CV) and 2 Prediction (R Pre) were 0.69 and 0.69, respectively. Root Mean Squared Errors for Cross Validation (RMSECV) and Prediction (RMSEP) were 0.69 and 0.42, respectively. Comparison of the results indicated that fish skin contains less information about moisture content than the fillet, which was shown in a previous study.

Keywords: Short Wave Infrared; Hyperspectral Imaging; Fish; Preprocessing; Moisture content

231 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Hyperspectral Imaging for Texture Analysis of Rainbow Trout in

Duration of Ice Storage

Mostafa Khojastehnazhand1,a, Mohammad Hadi Khoshtaghaza1, Barat Mojaradi2, Masoud Rezaei3, Mohammad Goodarzi4, Wouter Saeys4

1Agricultural Machinery Engineering Dept., Tarbiat Modares University, Tehran, Iran 2School of Civil Engineering, Iran University of Science & Technology, Tehran, Iran 3Department of Seafood Science and Technology, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, Noor, Iran 4Department of Biosystems, MeBioS Division, KU Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium

E-mail: [email protected]

Abstract: Texture is one of the mechanical properties, which is affected by the duration of storage and by freshness. The texture of fish is usually determined manually by pressing the fish with a finger. In this study a Hyperspectral imaging system was used as a nondestructive method and calibrated using the obtained force results by compression test as a destructive method. Hyperspectral imaging system consist a short wave infrared (SWIR) camera in range of 1000-2500 nm. In the compression test a stainless steel cylinder probe (diameter: 11 mm) was used, imitating a human finger. Sample height and the force needed to compress the sample to 40% of its height were recorded in order to determine the texture of the fish. Eighty fresh rainbow trouts were divided into four batches which were separately preserved in ice for 1, 3, 5 and 7 days, respectively. The results obtained from the compression test indicated that samples could be classified into two classes. The first batch was assigned to the first class while the remaining three were assigned to the second class. Mean spectrum was extracted in Region of Interest (ROI) in the captured hypercubes. Partial Least Square Discriminate Analysis (PLSDA) was used for classification of the sample based on their texture. The Root Mean Squared Errors (RMSE) and Squared Correlation Coefficients (R2) were used to evaluate 2 2 2 the model built. R of Cross Validation (R CV) and Prediction (R Pre) were 0.97 and 0.96, respectively. The Root Mean Squared Errors for Cross Validation (RMSECV) and Prediction (RMSEP) were 0.07 and 0.09, respectively. Results indicated that hyperspectral imaging has ability to detect texture of fish which is affected by freshness.

Keywords: Short wave infrared; Hyperspectral Imaging; Fish; Spectrum; Compression test

232 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Rapid Identification of Rice Varieties by Grain Shape and

Yield-related Features Combined with Multi-Class SVM

1 1 2 1 1,a Chenglong Huang , Lingbo Liu , Wanneng Yang , Mengke Wang and Qian Liu

1Britton Chance Center for Biomedical Photonics, Wuhan National Laboratory for Optoelectronics-Huazhong University of Science and Technology, 1037 Luoyu Rd., Wuhan, China 2College of Engineering, Huazhong Agricultural University, Wuhan, China

E-mail: [email protected]

Abstract: Rice is the major food of approximately half world population and thousands of rice varieties are planted in the world. The identification of rice varieties is of great significance, especially to the breeders. In this study, a feasible method for rapid identification of rice varieties was developed. For each rice variety, rice grains per plant were imaged and analyzed to acquire grain shape features and a weighing device was used to obtain the yield-related parameters. Then, a support vector machine (SVM) classifier was employed to discriminate the rice varieties by these features. The average accuracy for the SVM classifier is 79.8% by using cross validation. The results demonstrated that this method could yield an accurate identification of rice varieties and could be integrated into new knowledge in developing computer vision systems used in automated rice-evaluated system.

Keywords: Computer vision; Rice varieties identification; Grain shape; Rice yield; Multi-class SVM

233 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Design and Application of Web-based Rice Phonotyping Database

System

Desheng Leng3,a, Chenglong Huang3, Wanneng Yang1,2, Ke Wang2, Qian Liu3

1National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research, Huazhong Agricultural University, Wuhan, China 2College of Engineering, Huazhong Agricultural University, Wuhan, China 3Britton Chance Center for Biomedical Photonics, Wuhan National Laboratory for Optoelectronics-Huazhong University of Science and Technology, 1037 Luoyu Rd., Wuhan, China

E-mail: [email protected]

Abstract: With the development of rice phenomics research, more and more rice phenotype data of rice was generated. In order to get rid of the traditional method of storage of data and make them easy to query, analysis and management, the development and establishment of rice phenotype database become increasingly important. In this research, a web-based rice phenotyping database system has been developed to manage and analyze different types of rice phenotypic data. The Tomcat was used as the web server, and the MySQL database technology was adopted to store large amounts of data for effective data mining and rapid analysis. The scripting languages were applied to connect and control database, and users were able to query the data based on the specific phenotypic parameters. The data mining technology was built into the system provide relativity test, cluster analysis, statistical and regression analysis. The result demonstrated that this data-base system provided a useful tool for the agriculture researchers, and would be widely applied in the rice-related research.

Keywords: Database; Rice; Web; Data mining; Analysis

234 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Application of E-nose and E-tongue to Trace Quality Indices of

Cherry Tomatoes under Different Storage Conditions

Xuezhen Hong, Jun Wanga

College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China

E-mail: [email protected]

Abstract: Fruits freshness is relatively easy to authenticate by their morphological characteristics while the act of processing fruits into juices makes it difficult to trace/identify their freshness. In this paper, cherry tomatoes under different storage temperatures and shelf life (SL, 16 days for 4 °C and 8 days for 25 °C) were squeezed for 100% juices, and quality indices (SL, pH, soluble solids content (SSC), Vitamin C (VC) and firmness) of these cherry tomatoes were traced through detecting the home-made juices using two sensor systems - e-nose and e-tongue. Support vector regression (SVR) was applied to predict quality indices, and prediction performances based on individual utilization of the sensor system as well as combination of the two systems were compared. The results showed that the e-tongue, which presents similar prediction performance as the combination system, presents better prediction performance (with higher squared correlation coefficients (R2) and lower standard error of prediction (SEP)) than the e-nose. For tomatoes stored at 4 °C, prediction parameters (R2, SEP) based on e-tongue data for SL, pH, SSC, VC and firmness are (0.998, 0.295 d), (0.971, 0.022), (0.906, 0.075 0Brix), (0.978, 1.005 mg/100 g) and (0.906, 0.292 N); For tomatoes stored at 25 °C, prediction parameters (R2, SEP) based on e-tongue data for SL, pH, SSC, VC and firmness are (0.997, 0.193 d), (0.934, 0.017), (0.957, 0.075 0Brix), (0.902, 0.897 mg/100 g) and (0.908, 0.593 N). These results prove that it is possible to trace freshness of fruits that are squeezed for juice consumption by sensor systems, and that combination of sensor systems is not always better than individual utilization.

Keywords: Electronic nose; Electronic tongue; Cherry tomato juice; Storage; Trace quality; Support vector regression (SVR)

235 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Vis/NIRS-Based PLS-DA and PCA Models Can Be Used to Segregate

Citrus Fruit with Different Susceptibility to Postharvest Rind

Disorders

Lembe S Magwaza1,2*, Umezuruike L Opara1, Sandra Landahl2, Paul J.R Cronje3, Hélène H Nieuwoudt4, Abdul Mounem Mouazen5, Leon A Terry2

1Postharvest Research Laboratory, Stellenbosch University, Stellenbosch, 7602, South Africa 2Plant Science Laboratory, Cranfield University, Bedfordshire, MK43 0AL, United Kingdom 3Citrus Research International, Department of Horticultural Science, Stellenbosch University, South Africa 4Institute for Wine Biotechnology and Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, 7602, South Africa 5Department of Environmental Science and Technology, School of Applied Sciences, Cranfield University, Bedfordshire, MK43 0AL, United Kingdom

E-mail: [email protected]

Abstract: This research was conducted to explore diffuse reflectance visible and near infrared spectroscopy (Vis/NIRS) as a non-destructive technique to sort mandarin fruit based on preharvest canopy position. Vis/NIRS signals of 380 fruit from four orchards in the Western Cape Province in South Africa were obtained using a LabSpec® spectrophotometer. Principal component analysis (PCA) followed by partial least squares discriminant analysis (PLS-DA) were executed to separate fruit according to canopy position and susceptibility to RBD based on Vis/NIRS signals. In all four orchards, the projection of the samples in the PCA score plots displayed clusters that allowed distinction between fruit from different preharvest canopy positions. This clear sample projection was only possible on spectra transformed using Savitzky Golay second derivative pre-processing method with the second order polynomial. PLS-DA models also displayed clusters that could easily be identified. The cut off value for PLS-DA discrimination was 0.5. Therefore, samples with predicted value of 0.5 or more were classified as having RBD, while samples with predicted values less than 0.5 were not affected by the disorder. The ability of PCA and PLS-DA to discriminate inside and outside fruit using Vis/NIRS signal demonstrated that Vis/NIRS can be used to discriminate fruit based on their susceptibility to RBD. This technology could therefore be used as an in-line deciding tool, during packing, to decide on fruit destined for long distance export market (outside) and those destined for short distance or local market (inside fruit).

Keywords: NIR; Rind physiological disorders; Nondestructive; Rind breakdown; Multivariate analysis

236 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Application of Statistic Methods in Evaluation of Confectionery

Pavla Bartošková1, Svatopluk Henkea*, Jitka Merrelová, Andriy Synytsya, Jana Čopíková

Department of Carbohydrates and Cereals, Institute of Chemical Technology in Prague, Technicka 6, 166 28, Prague 6, Czech Republic

E-mail: a [email protected]

Abstract: Infrared spectroscopy coupled with (FTIR and NIR spectroscopy) multivariate exploratory techniques has many benefits in analysis of confectionery raw materials and products. Not only the authenticity of hard candies and confectionery jelly can be verified but also the composition can be assessed as well. The infrared spectra in near and mid infrared region were exploited to identification of hydrocolloids and dyes in confectionery and to determination of glucose, fructose, sucrose and maltose and moisture. Sugars were determined by liquid chromatography and dry matter by oven drying. The matrix of data was processed by three mathematical methods Matlab, Statistica 7 a TQ Analyst. Therefore it was possible to confirm the presence of polysaccharides or gelatine as a gelling agent in confectionery jelly, the presence of natural or artificial dye in hard candies and predict their sugar and moisture composition.

Keywords: Spectroscopy; Confectionery; Hydrocolloids; Dyes; Statistic methods

237 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Application of Near-infrared Hyperspectral Imaging for Detection of

External Insect Infestations on Jujube Fruit

Jianguo He1,a, Guishan Liu1, Songlei Wang1, Yang Luo1, Wei Wang1, Longguo Wu1, Zhenhua Si1, Xiaoguang He1

1School of Agriculture, Ningxia University, Yinchuan, Ningxia, China 2School of Physics and Electronics Information Engineering, Ningxia University, Yinchuan, Ningxia, China

E-mail: [email protected]

Abstract: A hyperspectral imaging system has been built for detecting external insect damage and acquiring reflectance images from jujubes in the near-infrared (NIR) region of 900-1700 nm. Spectral information was extracted from each jujube, and six optimal wavelengths (987, 1028, 1160, 1231, 1285 and 1464 nm) were obtained using principal component analysis (PCA). The first principal component images (PC-1) using the selected six wavelengths were obtained for further image processing. The detection algorithm was then developed based on PCA and two-band ratio (R1160/R1464) coupled with image subtraction algorithm (R1160﹣ R1464). 93.1% identification accuracy for insect-infested jujubes and 100% classification rate for the intact ones were achieved. The results of this research demonstrated that it is feasible to discriminate insect-infested jujubes from intact jujubes using the NIR hyperspectral imaging technology.

Keywords: „LingwuChangzao‟ jujube; Hyperspectral imaging; Insect infestation; Principal component analysis; Band ratio; Image subtraction

238 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Use of Sensor Technologies for Monitoring Water Status of Grape

Vines

Chang Zhang1, Yongni Shao1,a*, Qin Zhang2, Hui Fang1, Wenwen Kong1, Fei Liu1, Yong He1

1School of Bio-systems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China 2Center for Precision and Automated Agricultural Systems, Washington State University, Prosser, WA, USA

E-mail: [email protected]

Abstract: Water stress can affect many active processes such as the growth and development of shoots, leaves and fruit in grape vines depending on the timing and level of water stress during the season. The objective of this research was to compare the accuracy of each sensor technology and the integrated one, and to find the optimal water estimation model for grape vines under different water levels. We built the water detection model of each sensor, and then build the model based on infrared thermal data and canopy coverage, the data from both sunlit and shade angles were analyzed. We also integrated the index from the three sensors and build a multiply linear regression model, and try to improve the prediction accuracy using all these sensors. The results showed using all the three sensors can improve the prediction accuracy from 0.66 to 0.93.

Keywords: Infrared thermography; Handheld Light Bar; Multi-spectral Camera; PAR Interception; Grape Vines

239 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Non-destructive prediction of degreening rate of broccoli buds using

hyperspectral camera system

Yoshio Makinoa, Yumi Kosaka, Ayumi Hosaka, Seiichi Oshita

The University of Tokyo, Tokyo, Japan

E-mail: [email protected]

Abstract: We attempted to develop a nondestructive method to predict the degreening rate of broccoli (Brassica oleracea var. italica) buds after harvest. The degreening on a broccoli head occurs heterogeneously during storage. Therefore, a hyperspectral camera system that stores two-dimensional spectral reflectance was used in the experiments in the current study. Using an artificial neural network model we demonstrated that the degradation rate of chlorophyll at an arbitrary site on a broccoli head was associated with the 2nd derivative of spectral reflectance values at 15 wavelengths from 405 to 960 nm. The degradation rate was estimated using the proposed model with a correlation coefficient of 0.999 and a standard error of prediction of 1.52 x 10−5 mg•g−1•d−1.

Keywords: Brassica oleracea var; Italic; Chlorophyll; Respiration; Cytochromecoxidase; Spectroscopy; Artificial neural network

240 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Detection of the Frozen-thawed Pork using LF-NMR and Colorimetry

Zhilie Pang, Xuxiao Pang, Chunbao Lia

Nanjing Agricultural University, Nanjing , Jiangsu

E-mail: [email protected]

Abstract: This study was designed to investigate the feasibility to detect frozen-thawed pork by LF-NMR and colorimetry. Pork longissimus dorsi muscle was divided into 8 pieces which were stored at 0-4℃for 0h (control), 24h, 48 h and 72h postmortem respectively and then frozen for 24h at -18℃. The frozen muscles were thawed for 12h at 0-4℃ and color attributes (L*, a and b*) and NMR T2 were measured. The results indicate that NMR relaxatory time and corresponding peak area of the second peak (T21) increased (p<0.05) as the storage duration before freezing increased, but a value decreased gradually (p<0.05). Therefore, it is possible to distinguish frozen-thawed pork from non-frozen pork based on NMR relaxatory and colorimetry measurements (t21, A21, P21, a*).

Keywords: Pork; LF-NMR; Colorimetry

241

Chapter 8: Packaging & Storage Technology

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Kinetic Release Behavior of Lauric Acid in Antimicrobial Starch

Based Film for Food Packaging

S.N.H. Mamata, E. Sallehb, M.H. Salehudinc

Department of Bioprocess Engineering, Faculty of Chemical engineering, Universiti Teknologi Malaysia, Skudai Johor, Malaysia

E-mail: [email protected]; [email protected]; [email protected]

Abstract: The integration of antimicrobial (AM) agent into packaging materials is used to killing or inhibiting the spoilage and pathogenic microorganisms that may contaminate package food products. The AM starch-based film was developed by incorporated chitosan and lauric acid into starch-based film. This study aims at developing effective AM film with different ratio of starch, chitosan and lauric acid from 6:4:0.48 to 9:1:0.72 to examine the best formulation of S: C: LA ratio regarding to kinetic release of lauric acid. Different concentration of lauric acid in each starch-based film affects the release rate of lauric acid in food stimulant. Four different types of food stimulant were used in this experiment consist of water, oil, alcohol and acidic food stimulant. The diffusion method was applied in order to investigate the kinetic and the release rate of lauric acid towards antimicrobial starch film blending using Gas Chromatography. For the kinetic test, the result obtain from release mechanism was used and plotted on graph to determined the type of lauric acid kinetics. The best formulation of LA for water stimulant is 6:4:0.48 which is 9.2x10-2 s-1 as the inhibition process can occur at early stage and 8:2:0.64 which represents fatty food is 1.4x10-2 s-1. The film ratio of 9:1:0.72 has higher release rate of lauric acid in both acid and alcohol food stimulants and obey Higuchi release model that shows the release of lauric acid increase rapidly until it reach a stable state. All of food stimulant affected the optimum release rate of lauric acid after 6 hour lead longest lag phase time of the Gram-positive microorganism affected by good diffusion coefficient.

Keywords: Antimicrobial packaging; Chitosan; Lauric acid; Kinetic release; Food stimulant

245 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Recent Advances in Postharvest Technology and Minimal Processing

of Pomegranates

Umezuruike Linus Oparaa

Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa

E-mail: [email protected]

Abstract: Global interest in the medicinal, pharmaceutical, nutriceutical and other health benefits of pomegranate fruit has spurred consumer interest in technological innovations for the postharvest handling processing for value addition. Although pomegranate production and utilization has ancient history in folklore, food and medicine, it is only recently that research in optimising the handling and processing has intensified. In this presentation, we highlight the recent and ongoing research on optimal cold chain handling to maintain the quality and reduce losses of pomegranates, including storage requirements and packaging solutions. Starting with research results on maturity indexing for optimal storage performance and taste, we highlight the application of modified atmosphere packaging (MAP) to extend storage and shelf life of whole fruit and minimally processed arils. Results presented show that passive MAP technology can extend both the postharvest life arils. Analysis of volatile components showed that specific volatile compounds provide potential biomarkers for flavour life. The prospects of combining postharvest storage performance with sensory studies to determine optimum readiness for harvest is demonstrated based on recent findings. Technological gaps for postharvest control and maintenance of whole fruit and aril quality are identified and discussed.

Keyword: Postharvest technology; Minimal processing; Innovation; Pomegranate

246 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Edible Alginate Coating on Physicochemical and Microbiological Properties of Hot Smoked Rainbow Trout

Nuray ERKAN1,a*, Murat YEŞİLTAŞ2

1Istanbul University, Faculty of Fisheries, Department of Seafood Processing and Quality Control, Ordu Cad., Laleli/ Istanbul, Turkey 2Istanbul University, Institute of Science, Department of Fisheries and Seafood Processing, Bozdoğan Kemeri cad. No. 6 İşitme Engelliler Okulu Yanı Vezneciler/ Istanbul, Turkey

E-mail: [email protected]

Abstract: The quality and shelf life of smoked fish products change according to the freshness of fish, the conditions of smoking and storage. The quality of smoked fish is comprised mainly by the appearance of off-flavors; rancidity; changes in texture, color; the accumulation of spoilage products; microbial growth. Previous studies on smoked fish usually investigated the direct effect of packaging type and sawdust type without any additive substance on shelf life during storage. In recent years, studies have focused on new storage methods aimed at extending the shelf-life and improving the quality of smoked fish products. Accordingly, plant extract and high pressures have been employed of late to preserve various smoked fish species. Other possibilities that have not yet been used for smoked fish products edible coatings, which have yielded good results for fresh fish. The edible coating can be obtained from several sources (polysaccharide, lipid, protein) which are in many cases waste products from fishing, agriculture or cattle farming. These coatings act as oxygen and water barriers, thereby slowing oxidation reactions and retaining moisture, thus enhancing quality and extending product shelf life. The effect of edible sodium alginate coating on microbiological, chemical, and sensory properties of hot-smoked rainbow trout fillets stored in refrigerator was studied. Hot smoked fish fillets coated with 2 and 3 % alginate had retarded growth of psychrophilic and anaerobe microorganisms throughout storage in comparison with the control and those coated with 1 % alginate. The lower increases in total volatile base and trimethylamine nitrogen content were obtained in the samples coated with 3 % alginate, compared with those of other samples. Lipid oxidation was lowered by alginate 3 % treatment. Shelf life was extended to 6 weeks in samples coated with 3 % alginate compared with 3 weeks in uncoated sample.

Keywords: Alginate; Smoked fish; Quality and shelf life

247 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Comparison of Antioxidant Properties of Pomegranate Peel Extract by

Different Methods

Ranjan Mutreja, Pradyuman Kumara

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

E-mail: [email protected]

Abstract: Cheaper and safer antioxidants of natural origin are the focus of research in recent times due to increased in safety concerns about synthetic antioxidants by the consumers. Pomegranate (Punica granatum L.) is mainly grown in Meditarranean region and is native to Iran. The fruit of this plant; both peel and pulp are abundant in antioxidants; the antioxidant activity in the former is greater than the latter. The effects of three extracting solvents that is; methanol, acetone, ethyl acetate and extraction technique that is, hot percolation (Soxhlet apparatus) were investigated on the antioxidant activity and total phenolics of pomegranate peel. DPPH assay, FRAP assay and TEAC assay were used as the standards in determination of the antioxidant capacity of the pomegranate peel extract. Experiments revealed that all the peel extracts exhibited marked antioxidant capacity, with the methanol extract demonstrating the highest antioxidant capacity with significant difference with the other extracts (p < 0.05) and the ethyl acetate extract the lowest. The methanol extract of peels showed 91.01% free radical scavenging activity at 100ppm using DPPH model systems. Similarly, the TEAC value and the FRAP value of the methanol extract were reported as 5.26 + 0.001 mM/mg extract expressed as trolox equivalents and 4979.92 micromol FeII/g extract expressed as ferrous sulphate equivalents respectively. The overall results showed that the pomegranate peel extracts have antioxidant properties and may be exploited as biopreservatives in food applications and nutraceuticals.

Keywords: Punica granatum; Antioxidant activity; Peel extracts; Nutraceuticals

248 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of Edible Coating and Storage Temperature on

Physico-chemical and Sensory Quality of Minimally Processed Durian

(Durio zibethinus Rumph. ex Murray)

Princess Tiffany G. Dantes1*, Arnold R. Elepano1, Engelbert K. Peralta1, Linda B. Mabesa2

1Institute of Agricultural Engineering, College of Engineering and Agro-Industrial Technology, University of the Philippines Los Baños, College, Los Baños, Laguna, 4031 Philippines 2Food Science Cluster, College of Agriculture, University of the Philippines Los Baños, College, Los Baños, Laguna, 4031 Philippines

E-mail: [email protected]

Abstract: Durian (Durio zibethinus Rumph. ex Murray) is a tropical fruit known in Southeast Asia for its excellent taste and strong distinguishable aroma. Its marketability is limited by its thorny and heavy husk, perishable nature and characteristic aroma. Edible coating application and low temperature storage have been effective in prolonging the shelf life and maintaining optimum quality in many fruit applications. These combined methods make packaging, transport and storage of fruits convenient to sellers and consumers. In this study, Philippine „Puyat‟ durian fruits were minimally processed (MP), coated with carrageenan edible coating and stored at low temperature (5 and 10°C). Physico-chemical and sensory changes of the fruits during storage were evaluated. Edible coating was able to delay biochemical changes, reduce weight loss and maintain firmness in in MP durian until day 10 of storage. Sensory evaluation revealed that coated durian fruits were perceived glossy and considered unacceptable after 15 days at 10°C. These showed that carrageenan edible coating combined with low temperature storage can preserve MP Philippine „Puyat‟ durian. This study can serve as a basis for future researches involving edible coating application and postharvest technologies for durian and other minimally processed fruits in the Philippines.

Keywords: Durian; Carrageenan; Edible Coating; Minimally Processed

249 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Evaluation on Antibacterial Effects and Qualities of ‘Red Sun’

Kiwifruit Using Ozone: a Safe Preservation Technique

Dongjie Liu, Wen Qina*, Jingliu He

College of Food Science, Sichuan Agricultural University, Ya‟an, Sichuan, China

E-mail: [email protected]

Abstract: The effects of ozone on colony growth of two pathogens (B.parva and C. acutatum, found in „Red Sun‟ kiwifruit upon previous work) in vitro and the quality of „Red Sun‟ kiwifruit during storage in vivo at different temperatures have been investigated. Colony of two pathogens was treated by ozone in vitro with 3 levels of concentration and 4 levels of time. The results indicated that the ozone concentration level of 200 mg/m3 with 30 min and 20 min exerted significant influence on the inhibition of mycelium growth rate of colony of B.parva and C.acutatum, respectively (p＜0.05). The kiwifruit inoculated with pathogens were treated with 200 mg/m3 ozone for 20 min and then stored at 25 ℃ and 90 % relative humidity. The same amounts of air and treatment conditions have been applied as a control. The results showed that ozone treatment could delay the process of decay. Besides, we also investigated the effects of ozone treatment (200 mg/m3, 20 min) on qualities of kiwifruit at room temperature (20± 3 ℃) and low temperature (0 ±1 ℃, 5 ± 1 ℃). Data showed that ozone treatment was more effective in reducing the decay rate at room temperature than that at low temperature. The overall results suggested that antibacterial effect of ozone treatment under the conditions of 200 mg/m3, 20 min was superior to that of control group, while ozone had no negative influence on Vc content, soluble solid content, total sugar and titratable acid.

Keywords: „Red Sun‟ kiwifruit; Ozone; Pathogens; Quality

250 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Application of Response Surface Methodology to Optimize the

Composite of Biological Preservation of Penaeus Vannamei

Ling Wang1,a*, Feng Tian1, Ruoying Tang2

1Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong ,China 2Landscape and Urban Planning Department of Forestry College, South China Agricultural University, Guangzhou, Guangdong, China

E-mail: [email protected]

Abstract: Using Box-Behnken central composite experimental design and RSM analysis on the base of single-factor tests, we studied three kinds of biological preservatives‟ effect on the cold-storaged P. vannamei. Total number of bacteria of P. vannamei refrigerated for 6 days was evaluated, and we made a quadratic regression model between complex biological preservative and the total number of bacteria using Design-Expert software, and got biological preservative‟s optimal concentration. The results show that: the three biological preservatives‟ best concentrations are Nisin0.04 g/100mL, ε-PL0.48 g/100mL and TP1.06 g/100mL, with the total number of bacteria theoretical value is 1.81 × 103 CFU/g. Three parallel validation test show that the total number of bacteria was up to 1.98 × 103CFU/g, so the error was only 9.39 %, indicating that the model is appropriate and credible to analyze and predict P. vannamei‟s total number of bacteria during cold storage. The composite biological preservative can be complementary and synergistic antibacterial, and will effectively extend the shelf life of P. vannamei.

Keywords: Penaeus vannamei; Composite biological preservation; RSM optimization

251 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Optimization of Volumetric Displacement can Uniformize the

Temperature Distribution of Heated Ham during a Vacuum Cooling

Process

Xiao-yan Song, Bao-lin Liua

Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai, China

E-mail: [email protected]

Abstract: Rapidity is the biggest advantage of vacuum cooling in the food industry, especially for cooked meat. However, the largest volumetric displacement does not guarantee the best temperature uniformity because the structure of the food can affect the mechanisms of heat and mass transfer in food during the vacuum cooling process. Because the temperature uniformity is one of the most important factors in the cooling effect, it is necessary to achieve a uniform temperature distribution across the portion of food by choosing the best evacuation scheme. In this paper, the volumetric displacement was varied with the pressure to conduct a vacuum cooling experiment for heated ham. The results were evaluated by measuring the real-time temperature distribution on the ham section using a sensitive infrared thermal imaging system. The results indicated that properly varying the volumetric displacement during the cooling process can not only uniformize the temperature distribution across the ham section but that it can also reduce both the weight loss and energy consumption. Consequently, a reasonable varying volumetric displacement can help improve the vacuum cooling effect.

Keywords: Vacuum cooling rate; Cooked ham; Temperature distribution; Varying volumetric displacement; Weight loss；Energy consumption

252 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Impact of storage temperature and relative humidity on transpiration

properties of pomegranate whole fruit (cv. ‘Wonderful’)

Oluwafemi J. Caleb1, 2, Olaniyi A. Fawole1, Mulugeta A. Delele3, Umezuruike Linus Opara2,a

1Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences,Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa 2Department of Food Science, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa 3Department of Postharvest Technology, Leibniz-Institut für Agrartechnik, Potsdam-Bornin e.v., Germany

E-mail: [email protected]

Abstract: Transpiration is one of the critical physiological processes influencing the postharvest life of fresh produce such as fruit and vegetables. Once the fresh produce is detached from the growing plant, it solely depends on its own water and carbohydrate contents for these physiological processes. Therefore, optimizing the environmental conditions (temperature and relative humidity (RH)) during postharvest handling and storage is critical to minimize weight loss and reduce the risk of overall

quality loss. This study investigated the changes in transpiration properties of pomegranate whole fruit (Punica granatum L.) under different storage temperatures (5, 7 and 10 °C) and RH (80, 85 and 90%). Weightloss of pomegranate fruit constantly increased with time at all storage conditions, ranging from 0.9 to 2.6% within 5 days in storage. Weight loss was significantly low at 5 °C and 90% RH (p < 0.05), and there was no significant difference between 7 and 10 °C at 90% RH. At 5 °C, fruit transpiration rate ranged from 2.1 to 6.6 g kg-1 day-1 when stored under different RHs, and TR increased three-fold when RH was reduced from 90 to 80%. Result of Pareto analysis showed that RH had the most significant influence on TR, while storage temperature and RH had no significant effects on transpiration coefficient constant (p < 0.05). Maximum postharvest life of pomegranate whole fruit based on the unset of chilling injury was 50 days at 5 °C and 90% RH.

Keywords: Chilling injury; Transpiration rate; Pomegranate fruit; Relative humidity

253 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Room Temperature Storage on the Chemical Characteristics

of Date Palm (cv. Stamaran)

I. Hazbavi1, M.H. Khoshtaghaza1,a*, A. Mostan2, A. Banakar1

1Department of Agricultural Machinery Engineering, Tarbiat Modares University, Tehran, Islamic Republic of Iran 2Date Palm and Tropical Fruits Research Institute, Ahwaz, Islamic Republic of Iran

E-mail: [email protected]

Abstract: Date palm (Phoenix dactylifera L.) is one of important and strategic crops in Iran. Dates can be consumed at three stages: at the fully-ripe stage (khalal), when partially overripe (rutab), and at the fully overripe stage (tamar). Only the latter stage of dry dates i.e., tamar are traditionally stored for future consumption and processing. Date is stored at room temperature, particularly in rural date palm cultivation areas. The effects of storage periods on chemical quality attributes were assessed in this study. Dates were collected at tamar stage of Stamaran cultivar grown in Ahwaz (northern Iran) and subjected to storage at 25˚C in a conventional store. Fruit quality was measured, after 0.5, 1, 3 and 6 months of storage. The results showed that storage period affected fruit chemical quality. A significant reduction was observed in moisture content, water activity and pH after 6 months storage in room temperature. Moreover, storage up to 6 months produced the highest changes in total soluble solids and color (a, b, L). Results suggest that prolonged room-storage is a convenient method that allows the consumption of dates to store date palm without significant losses in quality.

Keywords: Date palm; Quality properties; Storage; Stamaran variety

254 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Isolation and Identification on two Strains of Post-harvest Disease

Pathogen from ‘Red Sun’ Kiwifruit

Jingliu He, Wen Qina*, Ji Liu, Dongjie Liu

College of Food Science, Sichuan Agricultural University, Ya‟an, Sichuan, China

E-mail: [email protected]

Abstract: The aim of the present research was to isolate and identify pathogens from the pathological „Red Sun‟ kiwifruit. The microbial infection causes to morbidities of „Red Sun‟ kiwifruit. In this paper, we did research in pathogens which were the main cause of decaying to provide a theoretical reference for further study on „Red Sun‟ kiwifruit. According to different morbidities of „Red Sun‟ kiwifruit (Actinidia chinensis Planch. var. rufopulpa Liang et Ferguson), the pathogens were isolated in the way of tissue isolation and streak plate technique, then determined upon the procedure of Koch‟s postulation. The two pathogens which resulted in soft rot and anthracnose of kiwifruits were identified and confirmed by biological characteristics and molecular analyses, respectively. DNA fragments were extracted with CTAB method from both of the two strains, which were both amplified through the specific Polymerase Chain Reaction (PCR) using ITS1 and ITS4 as primers. Consequently, 555bp fragments were obtained. Then their similar sequences were searched with BLAST program in GenBank. Furthermore, phylogenetic and molecular evolutionary analyses of the sequences were conducted using MEGA 5.02 (molecular evolutionary genetics analysis) software. The result showed that Botryosphaeria parva was initially identified as the soft rot pathogen. The DNA fragments amplified of another strain were 531bp. Finally, the result showed that Colletorichum acutatum was identified as the anthracnose pathogen of „Red Sun‟ kiwifruit with the above-mentioned method.

Keywords: „Red Sun‟ kiwifruit; Botryosphaeria parva; Colletorichum acutatum; Isolation; Identification

255 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Stabilization of Corn Oil by Phenolic Camellia Oil Cake Extract

during Storage

Song Fei1,2, Chen Weijun1,2,a*, Cao Yaoqiang1, Xia Qiuyu1,2, Wang Hui1,2, Zhao Songlin1,2

1Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, Hainan, China 2Engineering and Technology Research Center for Coconut Deep Processing of Hainan Province, Wenchang, China

E-mail: [email protected]

Abstract: Camellia oil cake extracts was used as a source of phenolic compounds. Isopropanol, normal hexane and diethyl ether were evaluated as different solvents to extract these phenolic compounds which examined by Folin-Ciocalteu assay. The antioxidant potential of camellia oil cake extracts was measured by ferric reducing antioxidant power assay and results showed that the antioxidant activity strongly depend on the solvent. Isopropanol extracts exhibited highest total phenolic compounds and antioxidant activity, followed by normal hexane extracts and diethyl ether extracts. In addition, the results demonstrated the camellia oil cake extracts is a potent antioxidant for the stabilization of corn oil by evaluating peroxide value, p-anisidine value, conjugated dienes and thiobarbituric acid reactive substances. The phenolic compounds identified by HPLC-DAD in camellia oil cake extracts were epicatechin, naringenin and catechin.

Keywords: Camellia oil cake extracts; Oil oxidation; Phenolic compounds; Ferric reducing antioxidant power

256 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Changes in Hardness, Microstructure Properties of Fat Crystal

Networks during Storage

Xia Zhang1, Lin Li1,2, He Xie1, Zhili Liang1, Jianyu Su1,2, Guoqin Liu1, Bing Li1,2,a

1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China

E-mail: [email protected]

Abstract: The improper temperature during storage will induce deterioration in the quality of plastic fats such as consistency and plasticity, which is related to the change of the internal structure in plastic fats. Effects of storage at constant 0°C, 10°C, 20°C, 30°C and 40°C for 28 days on hardness, microstructural properties of two model palm oil-based shortenings (43.51C and 53.54C) networks were studied by Texture Analysis and Polarized Light Microscopy. The networks of the samples were filled more and the hardness increased with storage time increasing at 0°C-20°C when the network turned to be more loose and the hardness decreased at 30°C-40°C, and the hardness of the samples decreased in an exponential manner with the rising temperature (0°C-40°C), and the fractal dimensions of the samples got maximums at 0°C for 28 days.. With the extension of the storage time, the crystal size increased, some crystal aggregates appeared, resulting in the increasing of the crystal

network inhomogeneity, the fractal dimensions Db decreased when the temperature was higher than 20°C and increased when the temperature was lower than 20°C with the extension of the storage time. These findings have important implications on controlling storage stability of the palm oil-based shortenings.

Keywords: Palm oil-based shortening; Storage; Hardness; Microstructure; Fat crystal network

257 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Inactivated Cell Preparation of Lactobacillus Salivarius H on

Equine Metmyoglobin Redox Stability in Vitro

Wen-feng Hua*, Nan-nan Ke, Zhen Luo

Lab of Applied Microbiology, Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou, China

E-mail: [email protected]

Abstract: The modified atmosphere packaging (MAP) such as high oxygen MAP and CO MAP are used to extend the shelf-life and to improve the color of fresh meat and meat products. High oxygen MAP can prolong the color stability, but increase the rate of lipid oxidation. The CO is one of the most dangerous gases which may be a toxicant to fresh meat. To date, no research has assessed the effects of lactic acid bacteria enhancement on fresh pork color, which are generally regarded as safe (GRAS) strains. We isolated and characterized a potential strain from the Chinese dry-cured hams, Lactobacillus salivarius H strain (CCTCC M2010374), and discovered that H strain cell extracts had an effect on maintaining color stability (Gasasira et al., 2013, in press). The objectives of this study were to assess (1) the mechanism of the effects of inactivated cell extract of Lactobacillus salivarius H strain on meat color stability by using equine metmyoglobin redox model in vitro; (2) To detect the NADH and lactate dehydrogenase in inactivated cell preparation of Lactobacillus salivarius H and to uncover their contribution on meat color stability.Ultrasonic treatment, thermal inactivation, freezing and thawing, microwave were used to inactivate the H strain cells. The cell extract treated with ultrasonic had the highest killing rate to H strain cell which reached 95.13% and kept higher enzyme activity of nitric oxide synthase (282.6 nmol/mL/min) and nitrite reductase (8.83 nmol/mL/min). Besides, results of detection and measurement showed inactivated cell preparation of Lactobacillus salivarius H contains lactate dehydrogenase (12.683±1.123U/mL) and NADH (26.923±2.47µmol/L). Along with substrate, the inactivated cell preparation of Lactobacillus salivarius H performed 450.00 nmol/L/min (pH6.0) in equine metmyglobin reduction. Therefore, one of the mechanisms of inactivated cell preparation of Lactobacillus salivarius H on equine Metmyoglobin redox stability is providing lactate dehydrogenase (LDH), alonging with substrate to supply NADH to reduce metmyglobin. In conclusion, it is indicated that the inactivated cell preparation of Lactobacillus salivarius H has the ability on meat color stability by providing lactate dehydrogenase (LDH), which complements NADH to the metmyoglobin reduction.

Keywords: Meat color; Lactobacillus salivarius; Inactivation; Enzyme; Metmyoglobin; Redox stability

258 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Polyamines on Storability and Quality of Pomegranate Fruit

(Punica Granatum l.) cv. Bhagawa

D.P. Waskara*, P.S. Shelke, V.S. Khandare

Department of Horticulture, Marathwada Krishi Vidyapeeth, Parbhani

E-mail: adpwaskar @yahoo.com

Abstract: The present investigation was undertaken to study the effect of polyamines (putrescine and spermidine) and storage environment on extending shelf life of pomegranate fruit cv. Bhagawa. The present investigation was undertaken at Marathwada Krishi Vidyapeeth, Parbhani during 2011. Pomegranate fruits harvested at proper stage of maturity were dipped in aqueous solutions containing different concentrations of puterscine (1 mM, 2 mM and 3 mM) and spermidine (0.5 mM, 1mM and 1.5 mM) along with Tween-20 as a surfactant for 5 minutes. After these post harvest treatments, fruits were stored at various environments such as 50 oC and 80 oC temperatures. Polyamine treated fruit showed reduced chilling injury, reduced weight loss, respiratory rate and delayed colour changes of pomegranate fruits. Also increasing trend of total soluble solid content, reducing sugars, pH and decreasing trend of acidity were found in polyamine treated pomegranate fruits during storage at 50 oC and 80 oC temperatures. The maximum reduction in chilling injury was obtained with puterscine (2 mM) at both the storage temperatures. The control fruits stored at 50 oC and 80 oC temperatures rapidly developed chilling injury and symptomizing brown discoloration of the skin and weight loss of pomegranate fruits.

Keywords: Pomegranate; Polyamines; Shelf life; Storability; Chilling injury

259 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Study on Respiratory Rate Model of Bean Sprouts

Hu Yunfeng, Liu Guohua, Yao,Yao

Tianjin University of Science & Technology, Tianjin, China

E-mail: [email protected]

Abstract: In this essay, we took mung bean sprouts as experimental material, calculated the change of concentration of mung bean sprouts storaged in air-tight jars at 8°C, 13 °C, 18 °C, 23 °C and 28 °C, as well as the respiration rate values of mung bean sprouts. Under five test temperatures separately, this study established the second-order polynomial equations based on biostatistics theory, the Michaelis-Menten equations based on enzyme kinetics theory, as well as the chemical kinetics equations based on chemical kinetics theory. The predictive ability of the three kinds of respiration rate models of bean sprouts were verified at 5°C and 15 °C. The results show that a unified rule is not found in the individual parameter values for the second-order polynomial equations, and both the maximum respiration rate from Michaelis-Menten equations and the respiration rate constant k from chemical kinetics equations were found following the relationship of Arrhenius equation. Compared with other two models, the respiration rate models based on chemical kinetics has better fitting effect in the verification test.

Keywords: Mung bean sprouts; Respiratory rate; Model

260 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effectiveness of Different Concentration and Time Application of

4-hexylresorcinol in Inhibiting Melanosis in Raw and Cooked Shrimp

Arif Selçuk 1, Özkan Özden2,a

1TÜBİTAK Marmara Research Center, Food Institute, Gebze/ Kocaeli- Turkey 2Istanbul University, Faculty of Fisheries, Department of Seafood Processing and Quality Control, Ordu Caddesi No: 200, Laleli Fatih, Istanbul-Turkey

E-mail: [email protected]

Abstract: The shrimp fishing takes place up to the poles from the equator in a wide range. The vast majority of shrimp sold in the United States, European Union and countries of the Far East. Deep water pink shrimp (Parapenaeus longirostris) is a species with high economic value, especially in Europe. Spain, France, Italy, Greece, Sicily and Tunisia, all of the East Atlantic and Mediterranean Sea and Marmara Sea is an important part of shrimp production “Melanosis” or “Black-Spot” in the shrimp and similar seafood products is a natural mechanism caused by the enzymatic reactions contact with the oxygen in the atmosphere after death. This color change is seen in the head and the back part of the shrimp, the value of the product and marketing are important issues that directly affect the consumer's purchasing criteria. In this study, 4-Hexylresorcinol residue level in raw, fried and boiled shrimp applied to different concentration and time were investigated. This study was carried out with full factorial experiment (five 4-hexylresorcinol concentrations (5, 10, 50, 100 and 500 mg/kg) X four dipping time (1, 5, 10 and 30 min) X two treatment (washed with tap water and unwashed) X three samples groups (Fresh, Fried and Boiled) X two replicates). Samples analysed by HPLC with fluorescence detector. In this study, 4-Hexylresorcinol residue levels in washed -raw, fried and boiled shrimp samples after dipping were found to be lower than those unwashed samples. As a result of the statistical studies, there is no significant effect of time alone, time-concentration relationship was found to be significantly effective when analyzed together. Therefore, the legal limits should be provided by all countries in the world. In terms of industrial applicability, time-concentration combinations that provide 1 ppm value are recommended with periods of less than 5 minutes as on suitable process conditions.

Keywords: Seafood; Shrimp; Parapenaeus longirostris; 4-hexylresorcinol; Residue

261 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Investigation the Effects of Nano Composite Chitosan-clay and

Wax-fungicide on the Moisture Content and Color Degradation of

Orange (Thompson variety) during the Storage

A.Torabi, J.Hashemia*, R.Tabatabaekolor

Department of Biosystem and Agriculture Machinery, Sari University of Agricultural Sciences and Natural Resources, Sari, Iran

E-mail: [email protected]

Abstract: The appearance and color of citrus fruit are the main parameters that are evaluated for the commercial classification of the product in relation to its quality. It could be affected by storage conditions and duration. Preserving of color and moisture during the storage can be maintained the quality and increasing its commercial value. In this study, the effects of nano composite chitosan-clay coating and wax-fungicide coating on the moisture content, changing of color parameters (L a b and CI) of orange (Thompson variety) during the storage (120 days) was investigated. The nano composit composition produced by combining chitosan 2% with nano particle clay (1 %, 2 % and 3 %) was used in this experiment. Relation among these physical attributes was determined with a high correlation coefficient. Based on these results, the coating and storage duration treatments showed a significant effect (P<0.01) on the color index, lightness, rate of redness (a) and yellowness (b). the edible coating and nano composite chitosan-clay had a good potential to maintain the appearance quality and marketability of orange in storage. Also nano composit chitosan-clay coating in the range of 2 % clay had the best performance to maintain moisture and color index among other nano composite coatings.

Keywords: Orange; Color; Nano composite; Chitosan; Storage

262 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Firmness Loss Models to Predict the Potential Storage-life of

‘Hayward’ Kiwifruit Produced in New Zealand along Supply Chains

to India

Bellavi Jayashiva S. P.a*, Mutukumira A. N., Win A.

Institute of Food Nutrition and Human Health, Massey University, Albany Campus, North Shore City, Auckland-0745, New Zealand

Email: [email protected]

Abstract: „Hayward‟ kiwifruit (Actinidia deliciosa) is extensively grown in New Zealand and many other countries because of its distinctive features such as high yield, large fruit size, better appearance, flavor and stability during storage, making it ideal for the export market. However, the storage-life and quality of the fruit can be affected by poor handling during storage and transportation thereby accelerating fruit softening leading to quality and value losses. The objective of the study was to understand the firmness loss of kiwifruit along the supply chains to Indian markets and fit suitable firmness loss models to predict the potential storage-life of the fruit. Flesh firmness (FF) of kiwifruit was measured along three supply chains in India. Simple Exponential (SE) and Boltzmann models were fitted to each supply chain dataset using the non-linear model fit. The two models were chosen as they are monotonically decreasing which is consistent with fruit firmness loss during storage. The Akaike Information Criteria (AIC) test was used to determine the best model to characterise the firmness loss of kiwifruit. The Simple Exponential model having the least AIC values and standard errors best characterised the firmness loss of kiwifruit along Supply Chains 1 and 3. The Boltzmann model best characterised the firmness loss along Supply Chain 2. These two models can be used to predict the potential storage-life of kiwifruit along similar supply chains. Hence, understanding the pattern of firmness loss in kiwifruit will provide an advantage in better managing the supply chains. This level of understanding from supply chains to India along with other similar export market supply chains will enable exporters to select the most appropriate fruit firmness at the time of shipment for each respective supply chain to maximise presentation and value of products at the time of consumer purchase.

Keywords: „Hayward‟ kiwifruit; Flesh firmness; Fruit softening; Firmness loss models

263 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Identification of Volatiles as Biomarkers towards the Development of

Biosensor for Modified Atmosphere Packaged Pomegranate Arils

Oluwafemi J. Caleb1, 2, Umezuruike Linus Opara1,a

1Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa 2Department of Food Science, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa

E-mail: [email protected]

Abstract: Postharvest shelf-life of minimally processed or fresh fruit and vegetables under modified atmosphere packaging (MAP) is traditionally assessed based on textural (firmness, crispness, juiciness), visual (colour, decay, freshness) and chemical (pH, total acids) attributes. This approach are destructive, time consuming and expensive. However, the identification and detection of changes in volatile profile of produce under MAP offers the potential as a non-invasive indicator for intelligent packaging of fresh-cut and minimally processed produce. This study was conducted to characterize the evolution of volatile compounds and changes in fungal flora during passive-MAP storage of pomegranate arils (cv. „Bhagwa‟) at 5 °C for 15 days. Volatile compounds were extracted using headspace solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Compositional change in volatile compounds indicated a continuous and consistent increase in the biosynthesis of ethyl esters. Furthermore, the changes in relative concentration (%) of identified volatiles showed that the flavour life of arils was shorter than postharvest shelf-life based on microbial load and appearance. These findings suggest that specific changes in headspace volatile composition could serve as potential biomarkers of microbial quality and postharvest shelf-life for MA-packaged pomegranate arils.

Keywords: Pomegranate arils; Volatiles; Biosensor; Microbial quality; Postharvest life; Intelligent packaging

264 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Extending Cassava (Manihot esculanta Crantz) Shelf Life by

Under-ground Storage with Various Kind of Embankment Material

Hanim Z. Amanah1,a*, Arista Andiani2, Sri Rahayoe3

1Department of Agricultural engineering, Faculty of Agricultural Technology Universitas Gadjah Mada, Indonesia 2Department of Agricultural engineering, Faculty of Agricultural Technology Universitas Gadjah Mada, Indonesia 3Department of Agricultural engineering, Faculty of Agricultural Technology Universitas Gadjah Mada, Indonesia

E-mail: [email protected]

Abstract: Generally, farmer in Indonesia store cassava in plastic bags or bamboo baskets, and placed or stacked on the floor. This method cause cassava has a direct contact with air and the storage potential is only a few days. This research was carried out to extend the shelf life of cassava by under-ground storage with various kind of embankment material. This research was conducted by store the cassava in the pile with the size of 40 x 40 x 50 cm with three various kind of embankment material that are straw, plastic followed by straw, and sand followed by straw. The deterioration of the product was evaluated through the weigh losses, texture change, water content change, and the chemical composition change. The data was collected every 5 days during the storage. The traditional method of cassava storage also carried out in this research as control. The zero order and first order of kinetic equation was applied to find the rate of parameter change. Statistical analysis also applied to evaluate the effectiveness of the new method comparing with the control. The result shows that the new method could extend the cassava shelf life of cassava at least 15 days longer than those that store with traditional method. The rate of weight loss of cassava that store under-ground was lower than those that store with traditional method. The same condition was evaluated on the change of texture and water content of cassava. Statistical analysis for all parameter change shows a significantly different for new method and old method but not for each kind of embankment material. During storage, protein, ash and the total energy of cassava was decrease for both of storage method. However, the new method could save the composition of cassava better than traditional method.

Keywords: Cassava; Underground storage; Shelf life; Deterioration

265 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Dehydration of Green Chilli (Capsicum Annum L.)

D.P. Waskara*, V.S. Khandare, T.D. Kadam

Department of Horticulture, Marathwada Krishi Vidyapeeth, Parbhani

E-mail: adpwaskar @yahoo.com

Abstract: The present investigation was undertaken to study the effect of dehydration and storage of dried of Chilli (Capsicum annum L.), an experiment was conducted at Marathwada Krishi Vidyapeeth, Parbhani during 2011.Seven treatment combinations consist of whole chilli and chilli pieces by (T1 ) -Whole fruit + Hot water treatment at 100 ℃ for 3 min , (T2)- Whole fruit + Hot water +0.25% MgCO3 at 100 ℃ for 3 min ,(T3)- Piece of 1.5cm of Chilli + Hot water treatment at 100 ℃ for 3 min, (T4)- Piece of 1.5cm of Chilli + Hot water +0.25% MgCO3 at 100℃ for 3 min , (T5) - Piece of 3 cm of Chilli + Hot water treatment at 100 ℃ for 3 min, (T6)- Piece of 3 cm of Chilli +Hot water +0.25% MgCO3 at 100℃ for 3 min. and (T7) Control. Chillies were washed with tap water and wipe with cotton cloth were taken for each treatment in each replication. The sample dried in cabinet drier at 60 ℃ and stored at low temperature, room temperature. Dried chilli were packed in 100 guage polyethylene bags and stored for 90 days. After drying of chillies a fine powder was made by a grinder and further chemically analyzed. The study revealed that, there was change in physiochemical parameters with respect to pretreatments, storage behavior and their interactions. All the quality parameters decreased during storage except pH and moisture per cent. The sample stored at room temperature showed better results for the retention of ash, acidity, pH and also showed better rehydration ratio. The sample stored at low temperature showed better results for overall acceptability while considering colour, taste. The sensory score was comparatively more in T4 (Hot water + 0.25% MgCO3) T6 pretreated and low temperature samples. With regards to interaction effects, 0.25 per cent MgCO3 pretreated samples followed by low temperature sample showed better results in most of the chemical parameters including sensory score. The pretreatment with Hot water + 0.25 per cent MgCO3 combination followed by low temperature storage have been found to be suitable for dehydration and storage of Chilli.

266 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Effect of Packaging with Tio2 Nano-particles on the PH of

Cucumber

Hamed, Afsharia

Assistant Professor, Mechanical of Agriculture Engineering Department, Roudehen Branch, Islamic Azad University, Roudehen, Iran

E-mail: [email protected]

Abstract: A large portion (30% to 40%) of Iranian agricultural products is lost every year due to improper packaging and storage. Using nanotechnology in packaging can enhance the length of storage and it also has the benefit of preventing pollution by reducing packaging waste. This study examines the effect of different concentrations of Nano Tio2 (3,000 ppm, 9,000 ppm, 30,000 ppm, 100,000 ppm, 300,000 ppm) under the lights 10 and 20 watt UV on PH of cucumbers. The results are then compared with a control sample that was kept without coating and light. The cucumber in a package with concentration of 300000 ppm and under light of 20 watts has shown the slightest change in PH during 20 days of examination.

Keywords: Packaging; Nanotechnology; Waste; TiO2; PH

267 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Study of Non-enzymatic Browning of Peach Juice during Storage

Jinfeng Bi 1,a*, Xuan Liu1, Weihong Ruan1,2, Qinqin Chen1, Xinye Wu1, Yi Jiao1

1Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China 2College of Food Science and Technology, Hunan Agricultural University, Changsha, China

E-mail: [email protected]

Abstract: Peach juice samples were stored at the temperature of 4, 25 and 37°C for the investigation of non-enzymatic reactions by the analysis of color parameters, 5-hydroxymethylfurfural (5-HMF), monosaccharides and free amino acids. The changes of peach juice color parameters were characterized by kinetic and regression models and the results showed that variances of the color parameters (browning degree, L*, a and b values) well followed the combine kinetic model (R2>0.847).

The relationship between 5-HMF and browning degree (A420) was satisfactorily fitted by means of cubic model (R2>0.802), as well as 5-HMF and a value (R2>0.957). Nutrition indicators including total sugar, Vitamin C, and protein decreased significantly (p<0.05) with the extension of storage period and the increase of temperature. Moreover, sucrose decreased by 13.84, 15.60 and 28.54% after a month at 4, 25 and 27°C, while the glucose decreased 31.87, 35.34 and 72.92% with the same condition, respectively. The main loss of free amino acid was serine. Therefore, Maillard reaction played an important role in the non-enzymatic browning reaction of peach juice during storage.

Keywords: Peach juice; Non-enzymatic browning; Color; Kinetic model; 5-HMF

268 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The external moisture transfer model of Holland cucumber for

predicting water loss of fruits and vegetables

Ting-yu Zhang, Le-ren Taoa*, Mei-yan Cai, Qing-gang Zhang

Institute of Refrigeration & Cryogenics, University of Shanghai for Science & Technology, Shanghai, China

E-mail: [email protected]

Abstract: Predictive kinetic model has been widely used for predicting food quality deterioration rate and their dependence on environmental factors, which is essential for food storage and transportation optimization. In order to predict moisture loss of fruits and vegetables, Holland cucumbers were selected as the samples and stored at 5℃ under different relative humidity (RH) 40%, 80% and 99%, water loss rate was determined within 5 days, then the external moisture transfer model of Holland cucumber was built along with one-way diffusion, double membrane theory and effective membrane model, which was called analogous diffusion in one-way direction. This theory avoided the problem that it was difficult to determine the thickness of effective membrane during analyzing moisture transfer process, and provided a new thought for forecasting the water loss of fruits and vegetables at earlier storage.

Keywords: Holland cucumber; External moisture transfer; Analogous diffusion in one-way direction; Effective membrane thickness

269 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Diffusion Mechanism of Aroma Compound (2-acetyl-1-pyrroline) in

Rice during Storage

Mary Ann U. Baradi1,a*, Arnold R. Elepaño2, MJC Regalado3

1Former Student, College of Engineering and Agro-Industrial Technology, University of the Philippines Los Baños, College, Laguna, Philippines & PhilRice-Batac, Tabug, Batac, 2906 Ilocos Norte, Philippines 2College of Engineering and Agro-Industrial Technology, University of the Philippines Los Baños, College, Laguna, Philippines 3PhilRice Maligaya, Muñoz, Nueva Ecija, Philippines

E-mail: [email protected]

Abstract: Aromatic rice has become popular and continues to command higher price than ordinary rice because of its distinctive scent that makes it special. Freshly harvested aromatic rice exhibits strong aromatic scent but decreases with time and conditions during storage. Of the many volatile compounds in aromatic rice, 2-acetyl-1-pyrroline (2AP) is a major compound that gives rice its popcorn-like aroma. The diffusion mechanism of 2AP in rice was investigated. Semi-empirical models explaining 2AP diffusion as affected by temperature and duration were developed. Storage time and temperature affected 2AP loss via diffusion. The amount of 2AP in rice decreased with time. Free 2AP, being volatile, is lost due to diffusion. Storage experiment indicated rapid 2AP loss during the first five weeks and subsequently leveled off afterwards; attaining level of starch bound 2AP. Decline of 2AP during storage followed Exponential Equation and exhibited four stages; i.e. the initial, second, third and final stage. As in most literature, free 2AP is easily lost while bound 2AP is left, only to be released upon exposure to high temperature such as cooking. Both free and bound 2AP is found in endosperm while free 2AP is in the bran. Around 63 – 67% of total 2AP was lost in brown and milled rice of MS 6 paddy kept at ambient. Samples stored at higher temperature (27 ℃) recorded higher 2AP loss than those kept at lower temperature (15 ℃). The study should be able to guide processors in understanding and controlling parameters in storage to produce high quality rice.

Keywords: 2-acetyl-1-pyrroline; Aromatic rice; Diffusion mechanism; Storage

270 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Different Packaging Materials Coated with Aloe vera Extract

on the Microbial Quality of African Breadfruit Flour (Treculia

africana) during Storage

Adetunji C. Oa, Arowora K.Ab, Ogundele B.A., Ogunkunle ATJ

Nigerian Stored Products Research Institute, Nigeria Ladoke Akintola University of Technology, Nigeria

E-mail: [email protected]; [email protected]

Abstract: Antimicrobials in food packaging are used to enhance quality and safety by reducing surface contamination of processed food .This study, investigated the effects of Aloe vera coated packaging materials on the microbial quality characteristics of breadfruit flour. Breadfruit flour was packaged in Jute bag (JB), Kalico bag (KA), low-density Polyethylene in Brown paper (LDPEBP) and they were compared with control. Samples were analyzed for changes in microbiological (total colony count and total fungi count) and moisture content during a storage period of 12 weeks interval during storage at ambient temperature of 25 ± 2oC. Packaging significantly (p< 0.05) affected the moisture content and microbiological and sensory qualities of breadfruit flour during storage. The moisture content, total colony count, and total fungi count significantly (p< 0.05) increased as the storage time increases. The samples packaged in Brown paper (BP) were more acceptable than those in other packaging materials.

Keywords: Breadfruit; Flour; Packaging materials; Storage period; Aloe vera extract

271 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Different Modified Atmosphere Packaging on Storage

Quality of Walnut Kernels

Rong Yang1, Xiaojie Qin1, Wentao Zhang2, XiaoxiaWang1, Zikang Cai1, Linyuan Si1, Hongmei Xiao1,a

1College of food Science and Technology, Nanjing Agricultural University, Nanjing, China 2Quality Assurance Department，Hangzhou Hekang Packaging Material Co., Ltd. Qindao Branch, Qindao, China

E-mail: [email protected]

Abstract: Alterations in the stability of oxidant and sensory quality were investigated in different packaging materials and storage condition of walnut kernels prior to process. Walnut kernels were packaged in four types of materials, polyethylene (PE) bags as control samples, PE or KNY17//CPE30 (a composite material) bags of low oxygen, high carbon dioxide modified atmosphere packaging (MAP), nano-material packaging bags, then stored at (2±1) °C for 180 days. Nano-material packaging bags of walnut kernels provided better control of color and sensory changes than other packaging bags (P＜0.05). PE MPA was as effective as nano-material packaging in restraining the oxidation of walnut kernels (P＜0.05). All the treatments could significantly inhibit the increase of acid value (AV) (P＜ 0.05), and there is no significant difference between nano-material packaging bags and MAP bags (P ＞0.05). In order to evaluate the processing stability, we processed walnut kernels into amber walnuts, then stored at 37 °C, RH 40%-45% for 30 days. The results showed nano-material packaging and PE MAP could significantly inhibit the increase of POV and CV of amber walnuts (P ＜ 0.05), and the difference of inhibition effect of these two packaging was not significant (P ＞ 0.05). The effect of parameters investigated followed the sequence: nano-material> PE MAP > KNY17//CPE30 MAP.> PE.

Keywords: Walnut kernels; Modified atmosphere storage; Packaging material; Nano-material; Storage quality; Amber walnuts

272

Chapter 9: Cold Chain Technologies & Supply

Chain Management & Postharvest Management

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Prospective: Innovating Efficient Cold Chain Technologies for Energy

Regeneration and Re-use in Food Process Industries

T.S. Workneha

Bioresources Engineering, School of Engineering, University of Kwazulu Natal, Private Bag X01, Scottsville, Pietermaritzburg, Kwazulu Natal, South Africa

E-mail: [email protected]

Abstract: Food industries are growing in the African continent. Energy is the most important input in food processing and is a bottleneck for development of food industries. This survey explores existing innovative technologies for attaining high energy use efficiency and a future challenges as well as opportunities for development of innovative technologies that could enable efficient use and regeneration of energy in food industries with the main focus on perishable produces. Cooling and heating are required in food supply chains and this energy expenditure makes food processing and preservation costly. How much energy is required to cool perishable food commodities? How much energy is required to thermally process different food products? Where does this energy input that is used during food cooling or heating finally goes? Although, some operations are using innovative technologies to regenerate energy after use, in most cases innovative energy regeneration systems are missing. Refrigeration is a requirement to maintain product specific temperature in fresh commodities handling industries. During refrigeration heat removed from produces and other heat sources is usually conveyed to the surrounding as a result of heat exchange between condenser and the surrounding air. How much energy is conveyed on continuous bases to the surrounding? What are innovative heat regeneration technologies available? How does the recovered heat energy can be used? The key future challenge to secure high energy efficiency for agro-processing industries is development of innovative technologies for the recovery of energy in processes in a cost effective manner.

Keywords: Cold chain; Energy efficiency; Energy regeneration; Refrigeration; Fruit and vegetables

275 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Influence of Season, Distance of Transportation and Time of Muscle

Excision (3 h and 24 h p.m.) on Chemical Composition and Quality

Traits of PSE and DFD Chicken Breast Muscles

Tomasz Lesiow1,a*, Maciej Oziemblowski2, Malgorzata Korzeniowska2, Lukasz Bobak2, Tadeusz Szmanko2

1Department of Quality Analysis, Engineering and Economics Faculty, University of Economics in Wroclaw, Komandorska 118/120 St., Wroclaw, Poland 2Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41 St., Wroclaw, Poland

E-mail: [email protected]

Abstract: Lower quality and economic risk of pale, soft and exudative (PSE) as well as dark, firm and dry (DFD) poultry meat should be continuously studied. The objective of this study was to estimate the range of PSE and DFD problem and to find influence of some ante- (seasons and transport distance) and postmortem factors (time of muscles excision) on chemical composition (dry matter, protein and fat content) and quality indicators (pH, color parameters L*, a*, b* and WHC) of defective chicken breast muscles. The dry matter, protein and fat contents in PSE, Normal (N) and DFD muscles (3 and 24 h p.m.) were not influenced by the season. Only in summer protein content of PSE muscles 3 h p. m. was lower than of N muscles and in autumn fat content of DFD was higher than of PSE muscles. Moreover, protein content of PSE (3 and 24 h p.m.), N and DFD muscles (24 h p.m.) and fat content of N (24 h p. m.) muscles were higher in autumn-winter than in spring-summer. PSE muscles had the lowest pH and a values, but the highest L and b values. The season influenced pH of PSE, N and DFD muscles (24 h p.m.) and the respective values for autumn-winter were significantly higher than for spring-summer. Found the lowest L (autumn) and the highest a and b values (autumn-winter, 3 and 24 h p.m.) of PSE, N and DFD muscles were not significantly different from corresponding one in other seasons. WHC of PSE, N and DFD muscles was not influenced by the season. The relation between ranges of defective muscles estimated by quality indicators resulted from different distance of birds‟ transportation and time of reaction for the stressful conditions, i.e. "shock," adaptation, and exhaustion for some seasons was observed.

Keywords: PSE; DFD; Seasons; Transport distance; Quality; Chicken breast muscles

276 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of Phosphorus and Iron Fertilization Rate on the Mechanical

Damage to Wheat Seeds

Feizollah Shahbazia*, Reza Sharafi, Sara Jahangiri Moomevandi, Mashahallah Daneshvar

Lorestan University, Khoram abad, Lorestan, Iran

E-mail: [email protected]

Abstract: The effects of phosphorus and iron fertilizers on the mechanical damage to wheat seeds are unclear. The objectives were to determine the effect of different levels of phosphorus and iron fertilization on wheat seed damage under impact. Phosphorus and iron treatments were combinations

of four phosphorus rates (0, 75, 150 and 225 kg/ha, P2O5) and three foliar iron rates (0, 1.2 and 2 L/ha, Fusin) at three replications. The harvested seeds were then subjected to impact energies of 0.1 and 0.2 J, at moisture contents of 8.5 to 25% (wb). Phosphorus and iron fertility levels and the interaction between two variables significantly influenced the mechanical damage to wheat seeds (P < 0.01). Resistance to damage of wheat seeds increased following linear and polynomial relationships with increase in the phosphorus and iron fertilization rates, respectively. Increasing the rate of phosphorus from 0 to 225 kg/ha caused a significant decrease in the mean values of damage from 54.854 to 26.406% (by 2.07 times). The mean values of damage to seeds decreased significantly from 52.396 to 24.070% (by 2.17 times) as the rate of iron foliar increased from 0 to 2 L/ha. As the moisture content of the seeds increased from 8.5 to 25%, the percentage breakage of seeds decreased, at all rates of the phosphorus and iron fertilizers.

Keywords: Wheat; Mechanical damage; Harvesting; Handling; Fertilization

277 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of NPK Fertilization on the Mechanical Damage to Chickpea

Seeds

Feizollah Shahbazia*, Sahar Falah, Hamid Reza Eisvand

Lorestan University, Khoram abad, Lorestan, Iran

E-mail: [email protected]

Abstract: The aim of research was to determine the effect of nitrogen (N), phosphorus (P) and potassium (K) fertilizers on the mechanical damage to chickpea seeds under impact. The martial for tests was from a field experiment with varied levels fertilization with nitrogen (0 and 50 kg/ha, N),

phosphorus (0 and 100 kg/ha, P2O5) and potassium (0 and 100 kg/ha, K2O). The variation of the mechanical damage was analyzed depending on the mode of varied fertilization, seed moisture content and impact energy. It was shown that varied fertilizer dose, moisture content and impact energy significantly influenced mechanical damage to chickpea seeds at the 1% probability level (P < 0.01). Resistance to the breakage of chickpea seeds increased with increase in the phosphorus and potassium fertilizers dose. Seeds from the plot with a fertilization dose: 0/0/100 kg/ha of N/P/K, exhibited the highest resistance to damage. As the moisture content of the seeds increased from 8.5 to 20%, the amount of the percentage breakage of seeds decreased from 35.72 to 18.54%. Increasing the impact energy from 0.1 to 0.3 J caused an increase in the percentage breakage of seeds from 8.441 to 41.198%.

Keywords: Chickpea; Mechanical damage; Harvesting; Handling; Fertilization

278 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Vibration Damage to Kiwifruits during Road Transportation

R. Tabatabaekoloor1,a*, S.J. Hashemi1, Gh. Taghizade2

1Department of Agricultural Engineering, Sari Agricultural and Natural Resources University, Darya Road, Sari, Mazandaran, Iran 2Graduate student, Sari Agricultural and Natural Resources University, Darya Road, Sari, Mazandaran, Iran

E-mail: [email protected]

Abstract: A serious problem in the transportation is the bruise of the fruit due to vibration. In this research, the effects of road transportation factors such as vibration frequency, acceleration, size and stack height in the bin were investigated on the kiwifruit damage. A laboratory vibrator was used to simulate the road transportation. Rate of damage was based on the bruise depth of kiwifruits. The obtained data were statistically analyzed using randomized complete block design based on a factorial experiment with four factors; vibration frequency (7.5 and 13 Hz), vibration acceleration (0.3 g and 0.7 g), size (small and large), and stack height (11, 23 and 34 cm) on the percentage of damage to the kiwifruits. Analysis of data indicated that size and stack height, frequency and acceleration had significant effect on the percentage of total damaged fruits and percentage of fruits with a bruise depth higher than 2 mm (P < 0.01). The mechanical damages considerably increased by increasing the vibration frequency and acceleration. The larger kiwifruits were more prone to damage than the smaller ones during transportation. The total damage considerably increased by increasing the stack heights of fruits inside the bin. The maximum damage to kiwifruits happened in vibration frequency of 13 Hz, vibration acceleration of 0.7 g, stack height of 34 cm and large size of kiwifruits.

Keywords: Kiwifruit; Transportation; Vibration; Frequency; Acceleration

279 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Process and Storage Quality of Quick Freezing Blueberries in

LN2-spraying Fluidized Freezer

Qinggang Zhanga, Leren Tao, Zhigao Zheng, Meiyan Cai1, Tingyu Zhang

Institute of Cryogenics and Food, University of Shanghai for Science and Technology, Shanghai, China

E-mail: [email protected]

Abstract: Liquid nitrogen spraying fluidized freezer was used for individual quick freezing (IQF) of blueberries, processing technology and quality change of frozen samples during storage stage were analyzed in this paper. Regular and mixed experimental design were used to confirm the quick freeze process of blueberries by means of setting different freezing temperature, wind velocity and the height of bed-layer. Multiple linear regression analysis indicates that the suitable process conditions for

quick-freezing blueberries in LN2-spraying fluidized freezer were -40 °C freezing temperature, 4.5 m/s wind speed and 3.6 cm bed height. Environmental scanning electron microscopy (ESEM) results show that the inner microstructure of the fluidized quick-frozen blueberries has better compactness, uniformity and destructiveness than that of the slow-frozen blueberries in -18 °C refrigerator. The samples were stored at -18°C, and checked at a specified time interval. Sensory evaluation, texture analysis (TPA) and the technology of image processing were used to analyze the different of blueberries in external and internal color, firmness and exterior quality between the fluidized quick-frozen and slow-frozen in -18 °C refrigerator. The results show that the quality of the fluidized quick-frozen blueberries has better than that of the slow-frozen blueberries in -18 °C refrigerator.

Keywords: Fluidized; Quick-frozen; Blueberry; Process; Image processing

280 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Lipid Distribution and Fatty Acid Composition in Fattened Bluefin

Tuna (Thunnus thynnus)

Abdullah ÖKSÜZa,b

Mustafa Kemal University, Faculty of Marine Sciences & Technology, İskenderun- Hatay, Turkey

E-mail: [email protected]; [email protected]

Abstract: Lipid distribution and fatty acid composition of fattened Bluefin tuna (BFT) raised in Antalya Bay was investigated. The amounts of lipid in the body parts of tuna were significantly different where it obtained. Moisture content also increased where lipid level was low. High lipid and low moisture were present in kama meat, and followed by ordinary muscle and tail meat. Lipid content of meat that recovered from head and cheek were 17.6 and 15.5 percent respectively. In muscle meat, the highest lipid content was present in kama meat with a level of 42.6 percent. In addition to muscle lipid, lipid contents of viscera and liver searched. Tuna liver contained considerable amount of lipid with a level of 62.9% and viscera contained about 84.58% of lipids. Refractive index of tuna oil ranged between 1.4760-1.4815 depending on where lipids were extracted from. Fatty acid compositions of fattened Bluefin tuna oil that obtained from different parts of the body were determined by GC –MS. It is founded that fattened tuna contained considerable amount of n3 series of fatty acids especially DHA and EPA. These fatty acids are abundant in head and cheek meat. DHA: EPA ratio in BFT was in the range of 0.94-1.15. Total n6 series of fatty acids were much lower (3-5%) than n3 series of fatty acids (29-35%) and the ratio of n3: n5 was in the range of 6.1 to 11.5. Fattened BFT lipid and fatty acids distribute on varied with body parts. Recovery meat from head and cheek may be considered as a valuable source of omega 3 fatty acids.

Keywords: Bluefin tuna; Fatty acids; Refractive index; Lipid content; DHA and EPA ratio; Omega 3 fatty acids

281 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Structural Features and Models of Oval Starch Granules on Level 4

Dan-Dan Deng1, Xin-Xin Lei2, Ben-Shan Zhang1,a*, Yong-Qing Zhao1

1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2Engineering Research Center of Starch and Vegetable Protein Processing, Ministry of Education, South China University of Technology, Guangzhou, China

E-mail: [email protected]

Abstract: The structural features and models of oval starch granules including potato, sago and canna on Level 4 have been systematically investigated, and the concepts of „head‟ and „tail‟ of each individual granules were suggested to describe detailed structural model. Cross-linking reagent (phosphorus oxychloride) and heat-moisture treatment were used to study the structures and overall appearances of starch granules by polarizing optical microscopy (POM) and scanning electron microscopy (SEM), which indicated that these three kinds of oval starch granules existed hilum, growth rings, and burst hole. The differences of „head‟ and „tail‟ were clearly seen in these oval starch granules. Moreover, cross-linked potato and sago granules both formed a „rough tail‟ and „smooth head‟ but cross-linked canna granules formed a „rough head‟ and a „smooth tail‟ with heat-moisture treatment. At last, schematic structures of starch granules were also studied, the hilum was the structural centre of a starch granule, the growth rings expanded to the regular ellipsiod on the basis of the center of hilum, and the „root‟ of a cluster was always towards the hilum.

Keywords: Starch granule; Structural model; Phosphorus oxychloride; Heat-moisture treatment

282 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Field Study of Rice Post-harvest Losses in Rice Processing in

Southeastern Nigeria: A Case Study of Abakaliki Rice Mill Comples

Chukwuemeka J. Ohagwua*, Clement O. Akubuo

1Department of Agriculture and Bioresources Engineering, University of Nigeria, Nsukka

E-mail: [email protected]

Abstract: Nigeria has enormous potentials for the production and processing of rice not only for domestic consumption but for export, that is, if it is well grown, harvested, cleaned, handled, dried, stored, milled, transported, and marketed. This work showcases the activities of the Abakaliki rice mill complex through development of questionnaire, administration of questionnaire and valid respondent assertion/contributions. The result shows that the study had the requisite requirements to carry out this research based on the level of education and experiences of the respondents (staff). 51.6% of the respondents had secondary education, 29% tertiary education, 16% primary education and 3.2% studied under informal education. Also 63% of the respondents had 10 years experience and 37% less than 10 years experience. Over seventeen (17) rice varieties were identified to be processed at the mill complex and that unit of operations like cleaning, grading, soaking, steaming, drying and to little extent, bagging are done manually. Virtually, all the unit of operations encountered losses except for little losses recorded during steaming and size grading. 81% of the respondents declared that lack of technical know-how is one of the causes of losses as well as machine obsolescence. Therefore, the result shows that losses for a particular rice variety are specific and such should be handled unique.

Keywords: Field study; Rice postharvest losses in rice processing; Nigeria; Abakaliki rice mill complex

283 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Modified Atmosphere Packaging (MAP) on Quality of Sea

Buckthorn during Post-harvest Storage

Jingyan Li1,2, Wei Song1, M. Margaret Barth3, Hong Zhuang4, Wenlong Zhang1, Lanwei Zhang1,a*, Li Wang1, Weihong Lu1, Zhenyu Wang1, Xue Han1, Qi Li1

1School of Food Science and Engineering, Harbin Institute of Technology, Harbin, China 2School of Food Science and Engineering, Northwest A & F University, Yangling, China 3Responsible Source, Ltd, University of Illinois at Urbana-Champaign, USA 4USDA, ARS, University of Georgia, USA

E-mail: [email protected]

Abstract: In the present study, modified atmosphere packaging (MAP) was used to protect the quality of postharvest produce. The effect of MAP on quality of berry fruit of Sea buckthorn (SBT, Hippophae rhamnoides L., a hardy, deciduous shrub, native to Asia) during refrigerated storage was investigated. Sea buckthorn berries were packaged in vented clamshell containers (air control), 160 OTR and 525 OTR films and stored at 10 °C for 10 days. During the storage study, berry quality changes in headspace composition, texture (springiness and hardness), weight lose, total soluble solids, pH level, color (L*, a and b values), as well as antioxidant activity [capacity of scavenging hydroxyl radical (•OH-) and inhibiting oxidation of 2,2'-azino-di-(3-ethylbenzthiazoline)-6 sulfonic acid (ABTS•+)]

were evaluated. Results showed that oxygen (O2) concentration at equilibrium was below 2% in 160

OTR film and 16% in 525 OTR film, respectively, and carbon dioxide (CO2) concentration was 18% in 160 OTR film and 3% in 525 OTR film. Both 160 OTR and 525 OTR showed better capability for retaining the texture of firmness and springiness and berry weight. Total soluble solid of 160 OTR packed fruits remained stable value, which is of great benefit for berry‟s quality. The pH of SBT berries packed in different films and control samples increased in general comparing with the initial fruits during storage. All of the samples were getting darker during the storage time. Excitingly, the antioxidant activity of the berry was higher in MAP samples, especially in 160 OTR packages. These results demonstrated that MAP affects the quality of SBT berry fruit and can be used to retain the antioxidant activity during postharvest storage and to extend the market-life for commercial distribution.

Keywords: Sea buckthorn; Modified atmosphere packaging; Berry fruit; Antioxidant activity

284 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of Indirect Cold Plasma Treatment on Enzyme Activity and

Quality Parameters of Fresh Cut and Freeze Dried Apple Tissue

Sara Bußler 1,a*, Uta Schnabel2, Jörg Ehlbeck2 and Oliver Schlüter1

1Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany 2Leibniz Institute for Plasma Science and Technology, Felix-Hausdorff-Str. 2, 17489 Greifswald, Germany

E-mail: [email protected]

Abstract: Consumer demands for fresh like foods have led to increasing research activities regarding the development of non-thermal preservation methods avoiding unwanted side-effects in sensory, nutritional and functional properties as often caused by thermal or chemical inactivation methods. Cold atmospheric plasma (below 70 °C) seems to be a promising preservation technique since it effectively reduces microbial populations on different surfaces and embedded in agar without affecting product properties. However, reports on the effects on food quality are rare. Diced apples of the “Granny Smith” variety were used as a model system representing agricultural products and foodstuffs having a moist and porous surface. Effects of indirect cold plasma treatment using air as carrier gas on the properties of fresh cut plant cell tissue were investigated. The impact of plasma treatment on storage stability of fresh cut and freeze dried apple dices was examined by measuring activities of peroxidase (POD) and polyphenol oxidase (PPO) besides recording quality parameters such as color, texture and water content. POD activity was reduced to 48 %, the activity of PPO decreased to 36 % after a 30 min treatment; both further declining over storage time. Process parameters in the treatment chamber were recorded aiming to elucidate observed changes in quality. Surface temperature of the fruit matrix remained constantly at 22 °C while nitrogen dioxide concentration in the treatment chamber was decreased by 45 % after 30 minutes. The pH value of sodium chloride model solution dropped from 7 to 1.5 after 2.5 minutes and remained at 1.2 for extended plasma exposure times. The accumulation of nitrate, nitrite and hydrogen peroxide was determined providing concentrations of 1100 mg/L, 900 mg/L and 200 mg/L after indirect plasma exposure for 2.5 minutes. The amount of nitrogen, which diffused into the cell tissue and resulting changes in conductivity were measured. Visually determined penetration depth increased from 3.18 mm to 5.23 mm when extending the plasma treatment from 2.5 to 30 minutes. The evaluated process-product interactions must be taken into consideration for tailor-made process designs.

Keywords: Indirect cold atmospheric plasma; Fresh cut; Product quality; Shelf life; Enzyme activity

285 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Plasma Diagnostics: Effects of Direct and Indirect Cold Atmospheric

Plasma Treatment on Model Food Systems

Sara Bußler 1,a*, Uta Schnabel2, Jörg Ehlbeck2, Oliver Schlüter1

1Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering (ATB), Max-Eyth-Allee 100, Potsdam, Germany 2Leibniz Institute for Plasma Science and Technology, Felix-Hausdorff-Str. 2, Greifswald, Germany

E-mail: [email protected]

Abstract: The application of cold atmospheric plasma is a promising non-thermal technology to inactivate pathogens on surfaces of food and feed. Plasma, as a partially ionized gas, is comprised of ions, electrons and ultraviolet photons, as well as reactive neutral species (radicals, excited atoms and molecules). Controlling the impact of cold atmospheric plasma on the treated matrix and vice versa is prerequisite for generating reproducible results and optimizing process parameters. Hence in this study product plasma interactions during direct and indirect plasma treatment were investigated. For the direct plasma application, the impact of water availability and dissolved salt ions on emission spectra

of the “kINPen” plasma jet was investigated. Saturated salt solutions with varying aW-values and conductivities were used as model food systems. Using three different feed gas (argon, argon + 0.125 % oxygen, argon + 0.125 % oxygen + 0.1 % nitrogen) emission spectra of the plasma afterglow were measured. The relative amount of UVC light emitting species varied between 0.07 and 0.9 depending on water availability and application time. Exposure to direct plasma for 30 minutes resulted in weight losses ranging from 36 % to 58 %, whereby the removal of water proceeded linearly over treatment time. Surface temperatures were found to be strongly dependent on water availability. Varying feed

gas compositions led to temperature levels ranging from 26 to 30 °C (aW=0.12) and cooling limit

temperatures from 16.5 to 20 °C (aW=0.97), respectively. For the indirect plasma treatment the gas was generated by a microwave plasma torch with air as feed gas. Temperature on the sample surface was 23 °C. Gas composition in the treatment chamber was recorded during plasma application while changes in pH, nitrate, nitrite and hydrogen peroxide concentration in the tested sodium chloride solution were measured over time. The pH value dropped from 7 to 1.5 and amounts of nitrate and nitrite increased to 1100 mg/L and 900 mg/L after plasma application of 2.5 minutes.

Keywords: Cold atmospheric Plasma; Product quality; Product process interactions; Mass loss; pH value; Emission spectra

286 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of Low Temperature Freezing and Thawing on the Properties

of Corn Starch Granule

Shifeng Yua, Yongchun Zhang, Xi-qun Zhengb

Key Laboratory of Processing Agricultural Products of Heilongjiang Province, College of Food and Bioengineering, Qiqihar University, Qiqihar, China

E-mail: [email protected]; [email protected]

Abstract：The influence of low temperature freezing and thawing on the physicochemical properties of corn starch granule has been investigated. Corn starch granule was frozen and thawing at different conditions. The granule surface, crystallinity characteristics, thermal properties, blue value, turbidity, swelling power, solubility and gel texture were determined after freezing-thawing processing. Pronounced changes were found on the granule surface. The surface regularities were accompanied by some irreversible disruption of the granule inner structure indicated by changes of the starch crystallinity. The freezing-thawing process also influenced the thermal characteristics, swelling power, solubility and gel textures of granules increased significantly, but did not change the blue vale and turbidity characteristics of the starch granules. Moreover, the effect depended on freezing conditions and the moisture content in starch granule. The most pronounced result was achieved on gradual freezing of ambient native granular starch containing 30% (w/w) water, and 20 freezing-thawing cycles. The obtained data could be helpful in evaluation of storage stability of corn starch-based foodstuffs. Therefore, the method of low temperature freezing-thawing is very useful in modifying the physical properties of starch granule, corn starch subjected to multiple freezing and thawing could be suitable for new applications in food technology.

Keywords: Corn starch; Freezing; Thawing; Low temperature; Starch granule

287 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Some Physical Properties of Sour-sop (Annona muricata L.) Seeds

Relevant to Design of Storage Structures and Processing Machines

Akande F. B.a, Oniya O. O. , Oloyede C. T.

Department of Agricultural Engineering, Ladoke Akintola University of Technology P. M. B. 4000, Ogbomoso, Oyo State, Nigeria

E-mail: [email protected]

Abstract: The physical properties of sour-sop (Annona muricat L.) seed are determined with respect to moisture contents in this study. The mean values of length, width, thickness, arithmetic and geometric diameter, surface area, porosity, aspect ratio, sphericity, bulk and true density, 1000 seed mass, coefficient of friction and angle of repose were studied at moisture content of 11.9 % (db). The mean values for length, width, thickness, geometric and arithmetic mean diameter were 14.93 mm, 9.13 mm, 5.35 mm, 9.0 mm and 9.80, respectively. The mean value for one thousand seed weight, aspect ratio, surface area and sphericity were 276.9 g, 61.2 %, 28.3 mm2 and 0.603, respectively. The mean bulk and true densities were 0.50 gcm3 and 0.52 gcm3, respectively. The mean angles of repose of the seed was 21.1° and the mean values of coefficient of static friction against plywood, mild-steel, and glass surfaces were 0.243, 0.323, 0.182 while the mean coefficient of dynamic friction against plywood, mild-steel and glass surfaces were 0.272, 0.401, and 0.219, respectively.

Keywords: Physical properties; Sour-sop seed; Postharvest technology

288 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Detection of Aphid Infestation in Eggplant Leaves Using

Hyperspectral Imaging (HSI) Technology

Yanru Zhao, Keqiang Yu, Xiaoli Li, Yong Hea

College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China

E-mail: [email protected]

Abstract: Aphid infestation can be a serious problem that severely impact on eggplant yield. In this research, hyperspectral imaging technique in visible and near-infrared (Vis/NIR) region (380-1030 nm) was used to recognize aphids and estimate its infestation area. The mean spectra of 180 region of interest (ROI) were extracted from hyperspectral images of 60 eggplant leaves (30 infestation leaves and 30 normal leaves). The relationship between spectral data and the corresponding codes (leaf area was set as 1 and aphids area was set as 2) was successfully established by partial least squares regression (PLSR). Important wavelengths at 535nm, 675nm and 741nm were selected using regression coefficients of PLSR model. It was found that 741nm with the biggest regression coefficient was suitable for recognition aphid infestation of eggplant leaf. At last, the location of aphids was obtained using imaging algorithm based on image at 741nm. It provided a rapid detection method for aphid infection and a reference for designing portable instrument of aphid in further work.

Keywords: Hyperspectral imaging; Eggplant leaves; Aphis; Detection

289 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

An Overview of Postharvest Technology and Management of Longan

Fruits in the World with Specific Reference to China

Hetong Lin1,2,a , Yihui Chen1,2, Yifen Lin1,2, Mengyin Chen1,2, Shen Zhang1,2

1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China 2Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China

E-mail: [email protected]

Abstract: Longan (Dimocarpus longan Lour.) is a famous subtropical fruit species in the world. China is the largest cultivation and production nation in the world, with 73.6% cultivated area and 59.7% output of longans in the world. Since longan fruits mature at hot season, the fruits deteriorate rapidly after harvest due to pericarp browning, aril breakdown and fruit decay, the fruits have a very short postharvest life of 3~4 days at ambient temperature. This short postharvest period limits consumption. Therefore, postharvest research becomes a key problem in the development of longan production. The overviews of postharvest physiology, postharvest pathology, postharvest handling system and postharvest technology of longan fruits in the world with specific reference to China are introduced. The problems concerning storage, transportation, distribution and marketing, or the postharvest management for longan fruits also discuss in this paper.

Keywords: Longan (Dimocarpus longan Lour.); Fruit; Postharvest physiology; Postharvest pathology; Postharvest handling; Storage and transport; Postharvest management

290 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of 1-methylcyclopropene (1-MCP) Treatment on Softening and

Cell Wall Metabolism of Harvested ‘Younai’ Fruits

Yifen Lin1,2, Hetong Lin1,2,a*, Hui Li1,3, Fang Yuan1,2, Yihui Chen1,2

1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China 2Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China 3Department of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian, China

E-mail: [email protected]

Abstract: Effects of 1.2 μL/L 1-methylcyclopropene (1-MCP) treatment on softening and cell wall metabolism of harvested „Younai‟ (Prunus salicina Lindl. cv. Younai）fruits during storage at （25±1）°C were investigated. The results showed that compared with the control fruits, 1-MCP treatment could keep higher fruit firmness, obviously decrease activities of cell wall-degrading enzymes such as pectinesterase (PE), polygalacturonase (PG) , cellulase and β-galactosidase, retard the decrease of contents of cell wall material (CWM), covalent-bound pectin (CBP), cellulose and hemicellulose, meanwhile delay an increase of content of water-soluble pectin (WSP). When the fruits stored at（25±1）℃ for 15 days, the fruit firmness of 1-MCP treated fruits was 1.93 fold as compared with that of the control fruits, and also higher than the firmness of control fruits stored for 12 days. From the results, it could conclude that 1-MCP could obviously decrease cell wall metabolism and fruit softening of harvested „Younai‟ fruits, and prolong fruit storage life.

Keywords: Younai (Prunus salicina Lindl. cv. Younai); Fruit; Softening; Cell wall metabolism; 1-methylcyclopropene (1-MCP); Storage life

291 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of AnsiP-S (1-MCP) Treatment on Physiology and

Fresh-keeping of Harvested India Jujube Fruits

Lian Chen1,2, Hetong Lin1,3,a*, Zhongquan Lin1,3, Yifen Lin1,3, Yihui Chen1,3

1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China 2Department of Food and Bioengineering, Zhangzhou Institute of Technology, Zhangzhou, Fujian, China 3Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry

University, Fuzhou, Fujian, China

E-mail: [email protected]

Abstract: Effects of Ansi-P (1-MCP), a new type of preservative, on physiology and fresh-keeping of harvested Indian jujube (Ziziphus mauritiana Lamk. cv. Zhongqing) fruits were investigated. The harvested Indian jujube fruits were treated with 0, 0.6 μL/L, 1.2μL/L, 1.8 μL/L 1-MCP (AnsiP-S) for 12 hours, respectively, then the fruits were stored at (15±1)℃. During Indian jujube fruit storage, the changes of respiration rate and cell membrane relative leakage rate of fruit, fruit firmness, contents of total soluble solids and titratable acid in fruit, chlorophyll content of pericarp, healthy fruit percentage, weight loss and organoleptic evaluation of quality of fruit were determined. The results showed that compared with the control fruits, the treatments with 1-MCP (AnsiP-S) at 0.6 μL/L, 1.2 μL/L or 1.8 μL/L lowered respiration rate of Indian jujube fruits, delayed the increase of cell membrane relative leakage rate of fruit, kept higher fruit firmness, and kept higher contents of total soluble solids and titratable acid in fruit, retarded the decrease of chlorophyll content in pericarp and the change of apparent color of fruit, and decreased fruit weight loss and fruit decay. Among the above 1-MCP (AnsiP-S) treated fruits, the fruits pre-treated with 1.8 μL/L 1-MCP (AnsiP-S) for 12 hours could keep best fruit quality.

Keywords: Indian jujube (Ziziphus mauritiana Lamk. cv. Zhongqing); Fruit; AnsiP-S; 1-methylcyclopropene (1-MCP); Fresh-keeping; Postharvest physiology; Quality

292 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of Different 1-Methylcyclopropene (1-MCP) Concentrations

Treatment on Harvested Furong Plums Fruit

Lisha Lin1,2, Hetong Lin1,2,a, Yifen Lin1,2, Shen Zhang1,2, Yihui Chen1,2

1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China 2Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China

E-mail: [email protected]

Abstract: 1-methylcyclopropene (1-MCP) treatments at different concentrations of 0 (control), 0.3 μL∙L-1, 0.6 μL∙L-1, 0.9 μL∙L-1, 1.2 μL∙L-1 and 1.5 μL∙L-1 for 12 h at (25±1) ℃, were used on harvested Furong Plums (Prunus sallcina Lindi. cv. Furong) fruit, and optimum concentration of 1-MCP treatment was determined according to the results of quality measure during the storage. Physiological indexes assayed includes hue angle ( h°), respiration rate, cell membrane relative leakage rate, firmness, peel chlorophyll content, anthocyanin content of peel and pulp, vitamin C content, total soluble solids and titratable acid contents, good fruit rate, weight loss rate and organoleptic evaluation. The results showed that as compared with the control fruits, 1-MCP treatment delayed peel and pulp color change and fruit softening, suppressed respiration rate. The fruits treated with 1.2 μL∙L-1 1-MCP for 12 h maintained the best fruit quality among the fruits treated 1-MCP at different concentrations above. After storage at（25±1）℃ for 12 days, the fruits treated with 1.2 μL∙L-1 1-MCP still kept fresh green with 70% good fruit rate, crisp and hard flesh, and properly sour-sweet taste. It can be concluded that treatment with 1.2 μL∙L-1 1-MCP for 12 h at (25±1) ℃ can be used as the optimum conditions for maintaining fruit quality and prolonging storage life of Furong Plums. Therefore, application of 1-MCP in combination with the use of polyethylene bags can effectively extend the shelf life of Furong Plums fruit.

Keywords: Furong Plums (Prunus sallcina Lindi. cv. Furong); Fruit; 1-methylcyclopropene (1-MCP); Fresh-keeping; Postharvest physiology; Quality

293 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Application of Allyl Isothiocyanate and Vacuum in the

Preservation of Pork at 0 oC

Mei-Yan Cai, Le-Ren Taoa*, Ting-Yu Zhang

University of Shanghai for Science & Technology, 516 Jun Gong Road, Shanghai, China

E-mail: [email protected]

Abstract：In order to obtain a better preservation of pork at 0 oC, pork was preserved under four condition at 0 oC, which was Allyl isothiocyanate (AITC) combined with vacuum (AITC-Va), AITC, vacuum and control. Biological and physical index was investigated to assess preservation effectiveness. Index included total bacterial count, pH, sensory characteristics, water loss, and color difference parameters. The results showed that total bacterial count and pH of pork stored in the condition of AITC-Va and AITC was still ranged in the second fresh degree after 24 days‟ storage. In the early time, antibacterial action of AITC-Va was not better than that of AITC, but it came out to be better than that of AITC during later preservation stage. Storage condition of AITC-Va produced a further low value of water loss and a better preservation of elasticity and color compared with other groups, which also postponed the rise of pH and the decrease of a value respectively. Sensory characteristics of the storage condition of AITC-Va always could be accepted by consumers during the whole storage. It indicated that there could be a synergistic effect between AITC and vacuum. In a conclusion, the treatment of AITC-Va was proved that it could effectively improve the preservation of pork at 0 oC.

Keywords: AITC; Vacuum; 0 oC; Pork; Preservation

294 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Prospective: innovating efficient cold chain technologies for energy

regeneration in perishable commodity industry

T.S. Workneh, N. Sobratee, A. Kassima

Bioresources Engineering, School of Engineering, University of Kwazulu Natal, Private Bag X01, Scottsville, Pietermaritzburg, Kwazulu Natal, South Africa

Email: [email protected]

Abstract. Food processing industries are growing in the African continent. Energy is the most important input in food processing and also remained to be a bottleneck for development of food industries in the continent. This exploratory study explores the existing cooling technology, energy use in fruit and vegetables cold chain and innovative technology for attaining high energy use efficiency and a future challenges as well as opportunities for development of innovative technologies for energy use and recovery. Cooling and/or heating of produces are required in cold chain and this energy expenditure makes the industry costly. Some of the questions that may arise are: (i) how much energy is required to cool perishable commodities to an optimum storage temperature? (ii) how much energy is required to maintain optimum temperature and relative humidity during storage and transportation or in supermarket shelf? Where does this energy that is used during food cooling or heating finally goes? Since energy is neither created nor destroyed, it changes from one form of energy to other forms of energy or simply conveyed to the surrounding environment. Although, some operations are using innovative technologies to regenerate energy after use, in most cases innovative energy regeneration or re-use systems are missing. Refrigeration is requirement to maintain product specific temperature in storage facilities, supermarkets, restaurants and others. During refrigeration heat removed from produces and other heat sources are conveyed to the surrounding as a result of heat exchange between condenser and the surrounding air in mechanical refrigeration systems. How much energy is conveyed on continuous bases to the surrounding? What are innovative heat regeneration technologies available to be combined with refrigeration systems to recover heat energy? How does the recovered heat energy can be used to process foods? More research is should be done in order to answer these questions. The key future challenge to secure high energy efficiency for agro-processing industries is, therefore, development of innovative technologies that aim at regeneration/recovery of energy in cold chain processes in a cost effective manner.

Keywords: Fruit, Vegetables, Refrigeration, Energy Use, Recovery, Innovative Cooling Technology

295 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Mycorrhization on Yield and Postharvest Internal Quality of

Fruits in Tomato (Solanum Lycopersicum L.)

1,a* 2 3 Alarcón-Zayas, A , Barreiro-Elorza, P , Boicet-Fabré, T

1Department of Basics Sciences, Faculty of Technical Sciences, University of Granma, Bayamo,

Granma, Cuba 2Department of Rural Engineering, Higher Technical School of Agronomy Engineering, Technical University of Madrid, Madrid, Spain 3Department of Crop Production, Faculty of Agricultural Sciences, University of Granma, Bayamo, Granma, Cuba

E-mail: [email protected]

Abstract: The investigation was conducted under field conditions at the Experimental Horticultural Area of Granma University, located in Bayamo municipality, Granma province, Cuba from September/2008 to January/2009. The effect of mycorrhization on yield and postharvest internal quality of fruits in tomato under field conditions was studied. Ten arbuscular mycorrhizal fungi (AMF) belonging to the Glomus genus into the tomato seedlings were inoculated. In addition, a non-inoculated control was also used, totalling eleven treatments and five replicates placed in a randomized block design. In the fructification-ripening stage, both the tomato yield and the fruits postharvest internal quality parameters: pH, titrable acidity, dry matter percentage, total soluble solids, total soluble carbohydrates contents and vitamin C were determined. The results showed that the individual inoculation of several arbuscular mycorrhizal fungi increased significantly the crop yield between a 66.22 and 69.20% and improved the fruits internal quality regarding to the total soluble solids, vitamin C and total soluble carbohydrates contents and the fruit dry matter percentage in comparison with the non-mycorrhizal plants. The non-mycorrhizal plants significantly increased the titratable acidity and reduced the pH on the tomato fruits. The obtained results indicate that the arbuscular mycorrhizas hold a great potential to improve the tomato yield and postharvest internal quality of fruits, so these microsymbionts could be used in the plant integrated systems.

Keywords: Mycorrhization; Internal quality; Postharvest; Arbuscular mycorrhizal fungi; Yield

296 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Study on Respiration Rate in Real Time for Monitoring the Freshness

of Post-harvest Green Mango

Li Shen, Jing Jin, Jincheng Zhou, Yi Xua

University of Shanghai for Science and Technology, Shanghai, China

E-mail: [email protected]

Abstract: While the intelligent package tags such as TTI have been broadly developed and used, practical application has been limited to being lack of accuracy and durability since temperature and time cannot directly reflect fruit‟s freshness and enzyme activity of TTI is sensitive to deteriorate for fluctuating ambient temperature. Here we describe a new approach for directly indicating the fruits‟ freshness in real time with the respiration rate, at which harvested fresh fruits and vegetables breathe out carbon dioxide. In this study, the respiration rate of carbon dioxide (RCO2) is determined by measuring the produced carbon dioxide per hour, and the plant‟s respiration rate is mainly related to storage ambient temperatures. CO2 sensors are adopt to measure the RCO2 in packaging box with green mango at three different supposed ambient temperatures such as 10℃, 20℃ and 30℃ with common relative humidity (RH:90%). The current study concentrates on a correlation analysis among the peroxidase（POD）, Total Soluble Solid(TSS), PH, chromatism and respiration rate for different storage ambient temperatures. The results show that the respiration intensity in box strongly depends on temperatures, and those four physics and chemical parameters also have a strong correlation with the fruit‟s respiration. The current proof-of-principle studies provide data in support of a new approach for directly indicating the fruits‟ freshness in real time. It is concluded that RCO2 have the potential to be used as a monitor of the freshness of plant material after harvest. On-going studies plan to model other typical fruits and further develop the related intelligent package tags subsequently.

Keywords: Respiration Rate; Carbon Dioxide (CO2); Intelligent Package tags; Green Mango

297

Chapter 10: Novel Agro-processing

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Selecting Structures of Key Milk Components for Improved Product

Functionality

Amy Logan1, Audrey Pin1, Li Day1,a*, Roderick Williams1, Martin Auldist2, Mary Ann Augustin1

1CSIRO Animal, Food and Health Sciences, Werribee, VIC 3030, Australia 2Department of Environment and Primary Industries, Future Farming Systems Research Division, Ellinbank, Vic 3821, Australia

E-mail: [email protected]

Abstract: The composition and structure of milk, such as the sizes of the casein micelles (CM) and the milkfat globules (MFG), can vary depending on farming factors such as seasonal variation, lactation and cow genetics, which in turn can influence the functional properties of milk and its effective conversion into high quality dairy products. In this work, we investigated the effects of natural and process induced variation in the size of MFG and CM, and the interplay of these structures on rennet gel properties. Fractionation of MFG to predominantly large or small sizes was carried out using lab-based centrifugation whereas milk of predominantly large or small CM was selected naturally on-farm. The results showed that the size of MFG could influence renneting properties of milk within the small CM rennet gel network. Although CM size had the predominant effect on the gelation behavior of the milk, e.g. milk with small CM gelled earlier and resulted in firmer gel properties than milk with large CM, MFG size also affected the gelation properties of the milk, but its effect depended on CM size. Selecting milk on the basis of the microstructure of key milk components could be achieved by natural selection of dairy cows, or via fractionation technologies. Such selection technology may provide a useful tool for efficiency manufacturing of different dairy products based on the desirable characteristics specific to each.

Keywords: Milkfat globule size; Casein micelle size; Fractionation; Rennet

301 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Conceptual Development of a Masticating-Squeezing Device for

Cashew Juice Extraction

Isaac Funso Oyelek1, Adesoji Matthew Olaniyan2, Oladimeji Salaudeen Kamaldeen3

1, 2Department of Agricultural and Biosystems Engineering, Faculty of Engineering and Technology, University of Ilorin, P. M. B.1515, Ilorin, Kwara State, Nigeria 3Nigerian Stored Product Research Institute, Km 3 Asa Dam Road, P. M. B.1489, Ilorin, Nigeria

E-mail: [email protected]

Abstract: A masticating-squeezing device (MSD) was designed, constructed and tested for small scale cashew fruit (Anacardium occidentale) juice extraction in the rural communities. While in designing and in material selection, considerations included: high processing capacity, extraction efficiency and juice yield, low process loss, high juice quality, and availability and cost of construction materials. Other considerations include the techno-economic status of the small-scale juice processors who are the intended end-users of the machine. The major components of the machine included feeding hopper, conical sieve, screw conveyor, juice outlet, waste outlet, main frame, prime mover (electric motor) and motor stand. The extraction chamber consists of a conical sieve which houses a screw conveyor with the screw arranged on the shaft at a decreasing pitch. In operation, cashew fruits are fed through the hopper into the machine and the screw conveyor masticates (crushes) and conveys the material to the tapered end of the conical sieve. The pressure developed at the tapered end squeezes the juice out of the masticated fruit and the juice extracted is drained through the conical sieve into the juice outlet from where it is collected while the residual waste is collected at the waste outlet. The machine was tested using freshly harvested cashew fruits and result revealed a high juice yield, high extraction efficiency and low extraction loss indicating that the machine performed satisfactorily. Powered by a 2 hp single-phase electric motor, the machine has a production cost of USD 407 including the electric motor and the cost of labour. A cashew juice extraction plant based on this technology can provide employment for at least two persons at the same time providing fresh cashew juice at low costs and residual waste as an ingredient for livestock feed manufacturing.

Keywords: Cashew Fruit; Juice Extraction; MSD

302 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Influences of Nano-bubbles on Water Mobility of Barley Seeds as

Studied by Nuclear Magnetic Resonance Spectroscopy

Shu Liu, Seiichi, Oshitaa, Yurina Otsuka, Yoshio Makino

Graduate School of Agricultural & Life Sciences, the University of Tokyo, Yayoi 1-1-1, Bunkyoku, Tokyo, Japan

E-mail: [email protected]

Abstract: The mechanism with which nanobubbles (NBs) promote physiological activity is investigated using germination tests and nuclear magnetic resonance (NMR) relaxation-time measurements at different pH values. At all pH values, the germination speeds of barley seeds dipped in the water containing NBs were significantly faster than in the distilled water. At pH 9, the NBs take a large amount of charge, and the germination promotion effect by NBs was the most obvious. At pH 4, the zeta potentials of NBs were near zero, however, significant difference of both the germination velocity and the mobility of seed water for the seeds germinated in the water containing NBs and

distilled water still existed. The values of the long component of spin-spin relaxation time T2 for seed water dipped in the NBs water were statistically larger than those dipped in the distilled water at 6

different pH values. In addition, the T2 of long component of both the sprout part and endosperm part of barley seeds dipped in the water containing NBs were significantly longer than those in the distilled water. On the basis of these results, we concluded that Zeta potential of the water containing NBs can affect the germination process. At the same time we confirmed that NBs can weaken the hydrogen bonding network in the water and increase the mobility of water in bulk.

Keywords: Spin-spin relaxation time; Nano-bubbles; Barley seeds; Zeta potential; Water mobility

303 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Production and Characterization of Hydrolyzed Collagen Derived

from Enzymatic Hydrolysis of Type-B Gelatine

Norhazwani Mohd Suhimi, Abdul Wahab Mohammada, Jamaliah Md Jahim

Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, University Kebangsaan Malaysia, Bangi, Selangor, Malaysia

E-mail: [email protected]

Abstract: Hydrolyzed collagen is a polypeptide composite made by further hydrolysis of denatured collagen or gelatine. It has become valuable ingredients in functional foods, pharmaceutical application, cosmetics and dietary food. It could be manufactured directly from pure or nearly pure collagen. However this is seldom done because collagen is very resistant to most proteases and requires special collagenous for its enzymatic hydrolysis. This method is quite expensive and longer processing time is needed. To overcome this problem, a new method is introduced to produce hydrolyzed collagen in a shorter time is by using commercial gelatine as the raw material. The objectives of this research were to produce and characterize the hydrolyzed collagen derived from enzymatic hydrolysis process of type-B gelatine. The gelatine was hydrolyzed by Alcalase enzyme at constant value of pH and temperature which were 8 and 60oC, respectively. The hydrolysis process was conducted at various gelatine concentrations (5%, 10% and 25%) and various enzyme concentrations (0.25%, 0.5%, 0.75%, 1.0% and 2.0%) for 50 minutes processing times. During hydrolysis process, degree of hydrolysis was measured using pH-stat method. The results showed that the degree of hydrolysis ranged from 4.5% to 9.7%. The highest degree of hydrolysis was observed at substrate concentration of 5% and enzyme concentration of 2% after 50 minutes hydrolysis. Molecular weight profile of the hydrolyzed collagen was characterized by SDS-page electrophoresis and the results of the electrophoresis pattern of the hydrolysate showed that the peptides size was smaller than 20 kDa. The results for amino acid composition showed that in hydrolysate, total amino acid was increased compared to that in gelatine. The changes of molecular weight and amino acid composition have significantly enhanced the functional properties of hydrolyzed collagen.

Keywords: Hydrolyzed collagen; Gelatine; Alcalase; Degree of hydrolysis

304 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Isolation, Chemical Characterization and in Vitro Antioxidant

Activities of Polysaccharides from Aconitum coreanum

Bin Li1, Xian-Jun Meng1,a*, Li-Wei Sunb, 2,Jia-Chen Zhang1

1College of Food Science, Shenyang Agricultural University, Shenyang, China 2College of Basic Medical, Beihua University, Jilin, China

E-mail: [email protected]; [email protected]

Abstract: The water-soluble crude polysaccharide ACPS was extracted from Aconitum coreanum and purified by DEAE-cellulose and Sepharose CL-6B chromatography, giving three polysaccharide fractions coded as ACPSA-1, ACPSB-2 and ACPSB-3. Their chemical and physical characteristics of polysaccharide fractions, and antioxidant capacity, including scavenging activity against DPPH radicals, superoxide and hydroxyl radicals, and chelating ability, were evaluated in this paper. Experiment results showed that ACPS-2 and ACPS-3 exhibited significantly antioxidant activity at a concentration-dependent manner. The polysaccharide fractions can be developed as new antioxidant agents.

Keywords: Aconitum coreanum; Polysaccharide; Purification; Characterization; Antioxidant activity

305 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Research on Extraction and Stability of Purple Eggplant-peel

Anthocyanins

Fei Guo, Ji Liu, Peng Huang, Dong-jie Liu, Ya-bo Xiong, Wen Qina

1College of Food Science, Sichuan Agricultural University No.46, Yuchen district, Ya‟an, China

E-mail: [email protected]

Abstract: This article studies the purple eggplant-peel anthocyanins extraction and stability. Response surface designs to get the best conditions for extraction of anthocyanins that the extraction temperature

is 38℃, liquid ratio is 19:1 mL /g, extraction time was 95min. Extraction of anthocyanins A525V/m (V: extracting agent dosage, M: the quality of the sample) of purple eggplant-peel that theoretical value is 13.1446, the optimal conditions of extraction experiments of purple eggplant- peel the value for

A525V/m is 12.8030. With increasing temperature and time, the purple eggplant-peel decreased stability of anthocyanins and when the purple eggplant-peel anthocyanins in the outdoor light irradiation, the stability decreased rapidly. Hydrogen peroxide, sodium sulfite and ascorbic acid in high concentrations can significantly reduce the stability of the solution of anthocyanins. Various sugars on the stability of anthocyanins there are some differences, of which low concentrations of sucrose on the role of anthocyanins with color protection. Low concentration of salt on the stability of anthocyanins has little effect, but when the salt concentration increases, the right anthocyanins showed significant role of secondary color. Purple eggplant-peel anthocyanins stability under acid condition is good, so the extraction, storage, application should be adopted in the acidic conditions. Mg2+, K+ has little effect on the stability of anthocyanins, Zn2+, Al3+, Ca2+ and Cu2+ on anthocyanins play a protective role, and Fe3+ on anthocyanins play a destructive effect on all of the metal ions and Al3+ on the protective effect of anthocyanins significantly.

Keywords: Purple eggplant-peel; Anthocyanins; Response surface; Extraction; Stability

306 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Homogenisation of Milk on Physico-chemical Properties of

Kunda

Mahalingaiah L.1,a, Venkateshaiah B.V.2, Jayaraj Rao K. , Kulkarni S.2

1Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences, Hebbal, Bangalore, India 2National Dairy Research Institute, Adugodi, Bangalore, India

E-mail: [email protected]

Abstract: Kunda is a sweetened dairy product made by heat desiccation of milk in a steam kettle. It has a typical brown colour and a characteristic grainy texture. In this study, effect of homogenization of milk on the physico-chemical characteristics of Kunda was studied. Milk standardized to 5.5 per cent fat and 9 per cent SNF was homogenized at 60oC under the following conditions: homogenization at 70 and 140 kg/cm2, homogenization in the presence and absence of fat and sugar. It was observed that Kunda made from homogenized milk did not develop satisfactory browning attributable to retarded Maillard browning. There was a decrease in browning index from 0.35 OD to 0.05 OD, a seven times decrease in homogenized milk Kunda. Further, browning was observed to more when milk was homogenized in the absence of sugar than in the presence of sugar. Homogenisation also deteriorated the textural quality of Kunda, the body became more chalky and non- cohesive. Hence, it was concluded that homogenized milk was not suitable for manufacture of Kunda.

Keywords: Kunda; Homogenization; Sensory characteristics; physicochemical properties; Browning, browning index

307 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Research Progress on Modification of Soy Protein

Guang-Sheng Yang1,a, Fu-Sheng Chen1, Jun-Hu Cheng2

1College of Food Science and Technology, Henan University of Technology, Zhengzhou, China 2College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

E-mail: [email protected]

Abstract: Soy protein is a kind of high quality protein, with good nutrition function and unique processing properties. With an increasing demand for soy protein and the expanding range of applications, its original features have could not satisfy the processing requirements, and it is urgently necessary to conduct the modification of soy protein in order to accommodate different uses. This paper mainly reviews soy protein modification methods and techniques related to physical, chemical aspects and the application of soy protein in food processing is also presented and discussed.

Keywords: Modification; Soy protein; Functionality

308 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Determination of Polyphenol, Antioxidant Activity and Vitamin C

from Residues of Mango, Papaya, Pineapple and Kiwi

Hong Liua, Chang-ri Han, Xiang-hua Chen, Ya-ling Liu

Hainan Normal University, Haikou, China

E-mail: [email protected]

Abstract: Extracts from mango, papaya pine apple and kiwi peel, mango, papaya and kiwi seeds were investigated for their polyphenol content (TPC), vitamin C (Vc), α, α-diphenyl--picryl-hydrazyl (DPPH) free radical scavenging activity and reducing power (FRAP). High performance liquid chromatography (HPLC) was used to determine the content of gallic acid, catechin, rutin and 4-hydroxycinnamic acid, respectively. The content of phenolic of mango peel extract was 775mg/100g-dw. The content of 4-hydroxycinnamic acid in pineapple peel extracts was 30.01µmol/100g. The content of catechin in kiwifruit peel and kiwifruit pulp was 12.32 µmol/100g and 69.97 µmol/100g, respectively. Pineapple peel extract exhibited the lowest reducing power, DPPH free radical scavenging activity in the current study due to its low content of TPC and Vc. There is no significant correlationship between gallic acid content and Vc with reducing power and DPPH free radical scavenging activity. It is indicated that gallic acid and Vc and other compounds also contributed to the total antioxidant activity in fruit residue extracts examined in this study. Water-soluble ascorbic acid play a co-antioxidant role show less activity than phenolic compounds, but it can act as main interaction with phenolic compounds in the residues.The results obtained in this study clearly showed that the present fruit residue can provide gallic acid and ascorbic acid for utilizing in the application of food and pharmaceutical products.

Keywords: Determination; Polyphenol; Antioxidant; Residues

309 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Physical and Chemical Properties Comparison of Fungal and

Crustaceous Chitosan

Wioletta Żukiewicz-Sobczak1,a, Paweł Sobczak2, Józef Grochowicz3, Kazimierz Zawiślak2, Janusz Kalbarczyk4, Krzysztof Tomasiewicz5

1Institute of Rural Health, Department of Allergology and Environmental Hazards, Lublin, Jaczewskiego, Poland 2University of Life Science, Department of Food Engineering and Machines, Doswiadczalna, Lublin, Poland 3European Academy of Sopot, 25 Zamkowa Gora, Sopot, Poland 4University of Life Science, Department of Fruits, Vegetables and Mushrooms Technology, Skromna, Lublin, Poland 5Medical University of Lublin, Department of Infectious Diseases, Al. Raclawickie, Lublin, Poland

E-mail: [email protected]

Abstract: Chitin and its derivative chitosan are naturally abundant and renewable polymers that combine some unique physical, chemical and biological features that are not found in other polymers. Chitosan may serve as a controlling permeability and adhesiveness agent, a gluing paper, clearing, agglomering and chelating, antimicrobial, and chromatographic agent. Chitosan may be also used for enzyme immobilization or to provide shield for enzyme inhibitors. In the paper we compared herein chemical properties of the fungal chitosan prepared according to the own method and the commonly used chitosan made from the crustaceous. The assessment included such parameters as: ash, fiber and fat, Na, K, Ca and Mg content. Inorganic phosphates, molecular weight and deacetylation degree were also determined. Based on these results a number of differences between substances were identified. The differences are related to varied structure that is due to different methods of two types of chitosan production. The viscosity of fungal chitosan was nearly five times lower than that of crustaceous chitosan. Low viscosity of fungal chitosan may be associated with its high deacetylation degree. The fungal chitosan was characterized with higher deacetylation degree (DD) than crustaceous chitosan. The deacetylation process has significant influence on the structure and chemical parameters of the chitosan. The chemical elements content was differentiation. Relatively low concentration of sodium was identified in the fungal chitosan. However, it contained high levels of nitrogen, fiber and fat when compared to the crustaceous chitosan.

Keywords: Fungal chitosan; Crustaceous; Viscosity

310 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Utilization of Gluten-Free Composite Flour in Cracker Biscuits:

Physico-Chemical and Sensory Properties

Jakia Sultana Jothi1, Shaharior Hashem2, M. Shams-Ud-Din3

1Department of Food Processing & Engineering, Chittagong Veterinary and Animal Science University (CVASU), Khulshi, Chittagong-4202, Bangladesh 2Department of Aquaculture, Bangladesh Agricultural University (BAU), Mymensingh-2202, Bangladesh 3Professor and Vice-Chancellor, Patuakhali Science and Technology University (PSTU), Dumki, Patuakhali-8603, Bangladesh

E-mail: [email protected]

Abstract: Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten elicited in the genetically determined condition, for which only treatment is lifelong adherence to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits from gluten-free composite flour because the consumer demand is increasing for composite flour based bakery products. Wheat flour (WF), raw rice (RR), bengal gram (BG), fresh potatoes (FP), italian millet (IM) were collected from local market. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, italian millet, potatoes and bengal gram were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated for their physico-chemical and sensory properties. The spread ratio of control biscuits containing only 100% wheat flour was higher but weight was lower than other cracker biscuits containing gluten-free composite flour. Chemical analysis showed that cracker biscuits containing various amount of gluten-free composite flour had higher moisture, ash, and fat content, while lower protein content than control biscuits. The sensory results showed that overall acceptability, taste, flavor and texture scores differed significantly (p<0.05). The cracker biscuits containing 45% gluten-free wheat flour, 25% rice flour, 15% bengal gram flour, 10% potato flour and 5% italian millet flour was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of cracker biscuits containing gluten-free composite flour.

Keywords: Coeliac disease; Gluten intolerance; Gluten-free diet; Cracker biscuits

311 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of Konjac-Glucomannan on the Gelatinization and

Complexation of Starch Influence of the Retention of Flavour

Compounds in Gels

Patricia Le Bail1,a, Céline Lafarge2, Nathalie Cayot2

1UR1268, Biopolymères, Interactions, Assemblages, INRA, Nantes, France 2Unité Procédés Alimentaires et Microbiologiques, UMR A 02.102, AgroSup Dijon/Université de Bourgogne, 1 esplanade Erasme, Dijon, France

E-mail: [email protected]

Abstract: When formulating a food product, great attention must be devoted to flavour control because it is affected by the interactions taking place among food components. In this context, the present study aimed to measure the retention of flavour compounds in gels based on potato starch (PS) and konjac glucomannan (KGM). The effects of konjac glucomannan (KGM) on the gelatinization, retrogradation and complexation properties of potato starch was investigated by differential scanning calorimetry and X ray diffraction. It was established that the addition of 1% KGM in starch suspensions causes a slight decrease in the amount of available water in the system. However, it seems sufficient to disrupt the gelatinization and the retrogradation of potato starch. In addition, the ability of amylose to interact with flavor compounds is strongly affected by the presence of KGM. Finally, the partition coefficients of volatile compounds in dispersions containing potato starch, konjac glucomannan or a potato starch-konjac glucomannan mixture have been determined by the phase ratio variation method using equilibrium headspace analyses by gas chromatography. The influence of the moment when volatile compounds were added and the effect of the composition of the polysaccharide dispersions were investigated.

Keywords: Gas/matrix partition coefficient; Phase Ratio Variation method (PRV); X-ray analysis; DSC; Konjac-glucomannan; Potato starch

312 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Preparation of the Chitosan-copper and Controllable Degradation by

Cellulase

Wu Hong-wei, Xie Wan-cui, Yang Xi-hong, Liang Hui-xin, Wang Lin

Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China

E-mail: [email protected]

Abstract: In order to realize the controllable degradation of chitosan, also preparation of the oligochitosan with good solubility and biological activity. This paper firstly was complex of chitosan and Cu(Ⅱ)prepared by liquid homogenous coordination, and mental distribution of the complexes were determined by UV of 234 nm wavelength, get different chelating rate of chelate. To study the effect of cellulase on chitosan metal complex and compared with their degrading efficiencies by ultrafiltration or ultraviolet spectrophotometry to optimising the degradation conditions. Results show that, the effect degrees of cellulase degradation chelate from high to low were: copper salt content > pH value > enzyme concentration > hydrolysis temperature > chelation of time > hydrolysis time > substrate concentration. And the formation of chelates contributed to the degradation, the degree of degradation in proportion to the chelating rate of metal complexes in the chelating rate between 0% and 100%. On the basis of 100% relative chelating rate, use the optimal degradation conditions for degradation of the chelate. The degradation products cleared to remove the copper salt by gel column chromatography. Elution curve shows that the distribution of relative molecular weight of degradation products was about 1200. The research results provide theoretical basis for the preparation of uniform molecular weight of chitosan and experimental method.

Keywords: Chitosan; Enzymolysis; Mental complexes; Cellulase; Oligochitosan; Determination of molecular weight

313 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Production of Concentrated Coconut Proteins from Skimmed Coconut

Milk using Ultrafiltration Membrane

Ching Yin Ng1,a, Abdul Wahab Mohammad1, 2, Law Yong Ng1, Norhazwani Mohd Suhimi1

1Department of Chemical and Process Engineering 2Research Centre for Sustainable Process Technology (CESPRO), Faculty Engineering and Built Environment, Universiti Kebangsaan Malaysia (UKM), Bangi, Selangor, Malaysia

E-mail: [email protected]

Abstract: Virgin coconut oil (VCO) is one of the famous coconut products. During the VCO production, the discarded by-products such as skimmed coconut milk and insoluble proteins have created the environmental issue. However, the coconut by-product (skimmed coconut milk) still contains high quality proteins (70% of the total protein). High nutritional value of coconut proteins can be used extensively for human consumption. In this study, the value-added product – concentrated coconut proteins was produced from skimmed coconut milk using ultrafiltration (UF) membrane (PS10) with a molecular weight cut-off (MWCO) of 10,000 Da. The performance of UF process was investigated in terms of normalized flux decline and proteins rejection. The predominant types of proteins in skimmed coconut milk are albumin and globulin (approximately 80%). Thus, the rejection of BSA and IgG proteins by UF membrane was measured. Besides that, the normalized flux versus time was plotted. During the UF process, high normalized flux decline rate was obtained in the initial stage and gradually declined over the time. The rejection of BSA and IgG achieved by UF membrane were (98.22±0.0799) % and (99.75±0.0783) %, respectively. Molecular weight of coconut proteins were determined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) method. Four major bands of proteins were identified where their molecular sizes were 17kDa, 34kDa, 55kDa and 150kDa. Higher intensity of the proteins bands was formed at UF retentate compared to UF feed. Proximate analysis was carried out for the UF streams (feed, retentate and permeate) and protein powder. Amino acid profile of UF retentate obtained has proven that the concentrated coconut proteins enrich with well-balance amino acids which is beneficial to human health. Lastly, the concentrated coconut proteins solution was brought to spray-drying process. In brief, UF process using membrane is a reliable, feasible and environmental friendly process to produce concentrated coconut proteins.

Keywords: Ultrafiltration; Membrane; Skimmed coconut milk; Concentrated coconut protein

314 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Recovery of Value-Added Products from By-product of Coconut

Industry using Membrane Processes

Ching Yin Ng, Abdul Wahab Mohammad, Law Yong Ng

Research Centre for Sustainable Process Technology (CESPRO), Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, UKM Bangi, Selangor, Malaysia

E-mail: [email protected]

Abstract: Coconut (Cocos. Nucifera L.) is famous with the oil product - virgin coconut oil (VCO), which recognize as super healthy oil. Fat content in coconut milk is about 50%. Besides that, coconut also enriches with other nutrients (e.g. protein, carbohydrate, ash, vitamins, minerals, anti-oxidants). The nutrients remained in the by-product after oil extraction usually be discarded. This study aims to recover of major proteins (albumin and globulin type) and anti-oxidant (kinetin and zeatin) from skim coconut milk using membrane filtration. Kinetin and zeatin compounds own the anti-aging and anti-viral properties which gain the great attention from industrialist and scientists. Combinations of ultra- and nanofiltration membranes are utilized to fractionate the skim coconut milk. The filtered of ultrafiltration will further process using nanofiltration to retain smaller size of anti-oxidants (kinetin and zeatin). The membranes used: different molecular weight cut-off (MWCO) of polysulfone (PS) ultrafiltration membranes (PS 10 with 10,000 Da. and PS 20 with 20,000 Da) and nanofiltration (NF 1). The involved experimental parameters: temperature, pressure and constant stirring rate. The efficiency of membrane filtration is evaluated; in terms of permeate flux, membrane retention and yield. It is found that the solution properties, membrane properties and operating parameters were greatly influenced the performance of filtration. The separation behaviour of both ultrafiltration membranes have proved, suitable to concentrate the proteins in the bulk solution, where the achieved rejection (R), R ≥ 90% at the concentration factor (CF) of 2. In order to retain kinetin and zeatin, the ultrafiltration permeate need to undergo nanofiltration process. The result shows that nearly all kinetin and zeatin able to retain by nanofiltration membrane with R>98%. Emerging of environmental friendly membrane technology may become an integral part to produce the new valuable products in coconut and other related industries such as food and daily industries.

Keywords: Proteins; Anti-oxidants; Skim coconut milk; Ultrafiltration; Nanofiltration

315 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Influence of Pasteurization Temperature on Flesh Firmness of Table

Olives Cv. Nocellara Del Belice

Pietro Catania, Mariangela Vallonea, Maria Alleri, Alessandra Martorana, Giancarlo Moschetti

University of Palermo. Dipartimento di Scienze Agrarie e Forestali Viale Delle Scienze Edificio Palermo, Italy

E-mail: [email protected]

Abstract. The application of the heat treatment is of particular importance for fermented agro - food products, with particular reference to the maintenance of the food organoleptic characteristics which the consumer perceives as the quality of the product at purchase. The aim of this study was to evaluate the influence of pasteurization temperature on flesh firmness of table olives cv. Nocellara Del Belice, packaged in glass jars. Pasteurization was carried out in thermostatic bath. Seven different treatments were applied differing for the pasteurization temperature adopted: T1 (65 °C), T2 (70 °C), T3 (75 °C), T4 (80 °C), T5 (85 °C), T6 (90 °C), T7 (95 °C). A control test was also realized (test named T0, not pasteurized). The treatment lasted 10 minutes. A thermocouple connected to a logger was inserted within each jar; water temperature was monitored with a thermometer. Then, all the batches have been subjected to laboratory tests to determine olives physical and mechanical properties. In particular, the olives were subjected to crushing tests by using a dynamometer (Imada DPS 5R-USA) connected to a stand (IMADA MX2-500 N-L) and a PC for data download. The crushing force was recorded continuously along the entire pulp. The results obtained show that the olives where pasteurization was performed at temperatures between 65 and 75 °C have a better flesh firmness compared to that subjected to temperatures between 80 and 95 °C.

Keywords: Gynamometer; Flesh firmness; Pasteurization; Table olives

316 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Valorization of Black Carrots: Value Added Ingredient for

Functionalized Beverages

V. S. Khandare1,a, Charanjit Kaur2

1Department of Horticulture, Marathwada Krishi Vidyapeeth, Parbhani, India 2Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi, India

E-mail: [email protected]

Abstract: Black carrots have been in focus because of their immense potential as a source of natural food colorant and high anthocyanin pigments. The anthocyanin content of black carrots is reported to be 1750 mg/kg fresh weight. The stability of black carrot juice in six juices and nectars apple, black grapes, white grapes, grape fruit, pineapple and lemon and guava RTS at temperature(50-100C) and pH followed first order reaction kinetics at all temperatures and in all juices/RTS blends. Activation energy (Ea values) of black carrot anthocyanins in food matrix in decreasing order was black grapes> white grapes> pineapple> apple> lemon > guava. High activation energy is indicator of increased stability. The Ea values of 56.79 (KJ/mol) for black grape, 45.22 (KJ/mol) for white grape, 44.07 (KJ/mol) for grape fruit, 41.90 (KJ/mol) for pineapple and 41.62 (KJ/mol) apple was of higher than those in lemon 39.47 (KJ/mol) and guava 37.96 (KJ/mol). Enriching guava and lemon RTS with black carrot juice (10%) remarkably improved their organoleptic quality. Enriched RTS with high sensory scores, natural colorant, predominance of original fruit flavour, lack of earthy raw flavor and added phytochemical content (phenolics and anthocyanins) stand good potential of being marketed as antioxidant rich healthy products.

317 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Exploring Potentials of Banana in Custard, Tortilla Chips and

Tapioca Processing

Buliyaminu A. Alimi

Department of Food, Agricultural and Bio-Engineering, Kwara State University, Malete, PMB 1530, Ilorin Kwara State Nigeria

E-mail: [email protected]

Abstract: Banana is one of the fruits whose nutraceutical/functional potentials have been reported. The great biodiversity of banana plants provides potential for varietal creation, for the purpose of promoting characteristics compatible with food expectations, in terms of modern consumer health concern, and new uses of fruits as a raw material for food processing. This has led to my interest in exploring the potentials of banana in well accepted products like tapioca, custard and tortilla chips in view of its abundance in this part of the world, functional and nutritional properties such as high dietary fiber, antioxidant properties, inhibition of peroxidation and low glycemic index. Successful processing of banana to these products will add value to banana production and thus increase the rural incomes. Large scale production of these products from banana will greatly reduce the post-harvest loss of banana. There is also the potential to export these products within West African sub-region and beyond. Beside the economic benefits, consumption of the products is expected to impart positively on the health of the consumers because of its aforementioned nutritional and functional properties. They could be potential foods for diabetes and obese patients. The research efforts will involve the evaluation and comparison of the potential of making the products from different varieties of mature green banana.

Keywords: Banana; Functional properties; Tapioca; Custard; Tortilla chips; Value addition

318 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Blending of Pomegranate (Punica Granatum l) Juice With black

Carrot: Enhanced Antioxidant Activity

Kale M.M, Khandare V.S.a, G.M. Waghmare

Department of Horticulture, Marathwada Agriculture University, Parbhani, India

E-mail: [email protected]

Abstract: In the present investigation, pomegranate juice cv. Phule Arakta was extracted by two methods such as aril centrifugation and whole fruit extraction. It was found that there was no change in the physico-chemical composition of the juice but there was an increase in antioxidant composition of the juice in whole fruit extraction method. However, the taste of juice was found bitter due to the presence of tannins as a result of rind cell damage during fruit squeezing. The presence of tannins is the main problem when juices are extracted from whole fruits. Therefore, an investigation was undertaken in which pomegranate juice was extracted by using arils. It was found that the juice content of pomegranate had total anthocyanin, total phenolic, total flavonoid and antioxidant activity at 154.16 mg/kg, 832.56 mg GAE /100, 168 mg CE /100 g fresh weight and 56.37 µmol Trolox / g in FRAP and 112.86 µmol Trolox /g in CUPRAC, respectively. Further, the pomegranate juice extracted by this method was blended with black carrot juice (5, 10, 15 and 20 per cents) for colour improvement and enrichment of antioxidants. It was found that there was an increase in anthocyanin, flavonoids and antioxidant activity in 5 and 10 per cents blending of black carrot juice to the tune of 216.58 and 300.81 mg/kg, 170 and 198 mg CE /100 g fresh wt., 66.12 and 70.50 µmol Trolox /100 g in FRAP and 130.54 and 151.84 µmol Trolox/100 g in CUPRAC, respectively. Pomegranate juice blended with black carrot juice gave remarkable colour improvement and organoleptic quality with high sensory scores.

319 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Beta-glucan extraction from Qingke by accelerated solvent extraction

technology combined with response surface methodology

Bin Du1,2,3, Baojun Xu3,a

1Analysis and Testing Center, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei, China 2School of Chinese Medicine, Hong Kong Baptist University, Hong Kong, China 3Food Science and Technology Program, Beijing Normal University–Hong Kong Baptist University United International College, Zhuhai, Guangdong, China

E-mail: [email protected]

Abstract: The objective of this study was to explore optimal extraction technology of β-glucan from Qingke (hull-less barley) bran, and to provide scientific basis for industrialization of β-glucan extraction from a commodity waste which riches in β-glucan. Accelerated solvent extraction (ASE) of β-glucan from Qingke bran was performed and compared with ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and reflux extraction. The best combination of extraction parameters was obtained through the response surface methodology (RSM), at a three-variable, three-level experiment Box-Behnken design (BBD). The optimum extraction parameters were as follow: extraction time for 9 min, extraction temperature at 70℃, number of cycles at 4, and extraction pressure at 10 MPa. Under these conditions, the experimental yield of β-glucan was 16.39 ± 0.27%, which was agreed closely with the predicted value (16.33%). Compared with other extraction methods, ASE produced much higher β-glucan and consumed environmentally friendly extraction and solvent systems, less extraction discrimination and shorter time, and could be useful to the development of industrial extraction processes.

Keywords: Qingke; Accelerated solvent extraction; β-glucan; Response surface methodology

320 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

A non-destructive Method for Estimating the Total Green Leaf Area

of Individual Rice Plants Using Multi-angle Color Images

Ni jiang1, Wanneng Yang2,3, Lingfeng Duan1, Guoxing Chen4, Wei Fang1, Lizhong Xiong2 , Qian Liu1,a

1Britton Chance Center for Biomedical Photonics, Wuhan National Laboratory for Optoelectronics-Huazhong University of Science and Technology, 1037 Luoyu Rd., Wuhan, China 2National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research, Huazhong Agricultural University, Wuhan, China 3College of Engineering, Huazhong Agricultural University, Wuhan, China 4College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China

E-mail: [email protected]

Abstract: Total green leaf area is an important trait for agronomic studies. However, existing methods for estimating the green leaf area of individual rice plants are destructive and labor-intensive. A non-destructive method for estimating the total green leaf area of individual rice plants based on multi-angle color images is presented. Using projected areas of the plant in images, linear, quadratic, exponential and power regression models for estimating total green leaf area were evaluated. Tests demonstrated that the side-view projected area had a stronger relationship with the actual total leaf area than did the top-projected area. And power models fit better than other models. In addition, the use of multiple side-view images was an efficient method for reducing the estimation error. The inclusion of the top-view projected area as a second predictor provided only a slight improvement of the total leaf area estimation. When the projected areas from multi-angle images were used, the estimated leaf area using the power model and the actual leaf area had a high correlation coefficient (R2 > 0.98), and the mean absolute percentage error was about 6%. The method was capable of estimating the total leaf area in a non-destructive, accurate and efficient manner. And it may be used for monitoring rice plant growth.

Keywords: Total green leaf area; Regression model; Multi-angle color images; Non-destructive

321 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Synergistic Effect of Ca2+ and Protein Aggregation in Milk on the Heat

Resistance of Probiotic Lactobacillus Rhamnosus Gg (Atcc53101)

Song Huang1, Yi Yang2, Qing Qin2, Xiao Dong Chen1,2,a

1School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu, China 2Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen City, Fujian, China

E-mail: [email protected]

Abstract: Ubiquitous calcium ion (Ca2+) has been found to play a vital role in the cell signaling and physiological regulation of eukaryotic cell. However, the role of Ca2+ in bacterial cell is still elusive. In our previous work, it has been found that Ca2+ significantly improved the heat resistance of lactic acid bacteria in the aqueous solution. In this work the effect of Ca2+ will be confirmed firstly using a well-documented probiotic strain Lactobacillus rhamnosus GG (LGG). Since the subtle interaction between Ca2+ and the heat stability of milk, the effect of Ca2+ on the heat inactivation of LGG was explored in the more complicated milk system. The result showed that certain concentration of Ca2+ powerfully protected the LGG against heat stress both in the lactose solution and milk. However, there were obvious difference between the effect of Ca2+ in lactose solution and milk. Based on this, the Ca2+-induced milk protein aggregation during heating was found and preliminary verified to be non-negligible for the heat resistance of LGG. A hypothesis associated with heat coagulation time of milk and cell lethal temperature was then presented to explain the mechanism of the effect of proteins aggregation on the heat protective capacity of milk.

Keywords: Ca2+; Heat resistance; Probiotics; Milk; Protein aggregation

322 Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Chapter 11: Nutrition, Health & Others

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Inspection of Watermelon Firmness by Laser Doppler Vibrometry

A .Ekielski1,a, A.M. Klepacka2,b, T. Meng3,c 1Faculty of Production Engineering, Warsaw University of Life Sciences, Nowoursynowska, Warsaw, Poland 2Faculty of Production Engineering, Warsaw University of Life Sciences, Nowoursynowska, Warsaw, Poland 3Department of Agricultural and Applied Economics, the University of Georgia, 306 Conner Hall, Athens, Georgia E-mail: [email protected]; [email protected]; [email protected]

Abstract: Crumb bread is a component which has many applications in the food industry. It is used to sprinkle products or as a filler. It may be used in the dry form to build an outer layer covering various foodstuffs, mainly fried products. The process of producing extruded crumb bread consists of making extruded pellets which are next crushed in a grinder. Industrial plants procuring crumb bread require that it is supplied in the specified granulometric composition. The degree of fineness of the extrudate is determined by its internal structure, also. But the internal structure of extrudate is extremely complex and difficult to describe using the traditional methods. Fractal geometry is better at describing the complex structures of such type. The purpose of the research was to determine the most suitable algorithm for calculating the fractal dimensions, in order to allow predicting the granulometric composition of the obtained American crumb bread. The fractal dimension of cross-sectional image of the extrudate was studied. In order to calculate the fractal and multifractal dimension the following methods were used: the box counting method, the differential box counting method, the variogram method, the triangular prism method and the power spectrum method. The survey was made on a crumb bread production line equipped with a double screw extruder, a grinder and a sifter. Changes in the internal structure of the extrudate produced were achieved by varying the moisture of the supplied raw material (15%, 17% and 18%) and the temperature of the extruder matrix (120 oC, 140 oC and 160 oC). The extrudate in the form of pellets was carried to a crusher fitted with 4 mm sieves. The produced crumb bread was sifted through sieves with a 3.2, 1, 0.5, 0.25 and 0.15 mm diameter meshes. The results obtained indicate that there exists a correlation between the distribution of fractal dimensions and the granulometric distribution of the produced crushed material (bread crumbs). The measurements made show that the power spectrum modified algorithm was best suited for description purposes, as it accounts for the effect of the image anisotrophy. The highest quantity of the waste fraction (powdery fraction) was generated where low a value of the fractal dimension was produced; an increase in the fractal dimension values resulted in the reduction of the proportion of the powdery fraction. The proportion of each fraction was moderately related to the fractal dimension spectrum obtained in the course of an analysis if the cross-sectional image of the extrudate. Keywords: Extrudate; Fractal; Multifractal; Grinding; Granulometric distribution

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Processed Peanut Products and Consumer Profiles: the Case of Ghana Urban Households Ting Meng1, c, Anna M. Klepacka2, b, Wojciech J. Florkowski3, Adam Ekielski4, a, Daniel Sarpong5, Anna V.A. Resurreccion6, Manjeet Chinnan6 1Department of Agricultural and Applied Economics, the University of Georgia, 306 Conner Hall, Athens, Georgia 2Faculty of Production Engineering, Warsaw University of Life Sciences, Nowoursynowska, Warsaw, Poland 3Department of Agricultural and Applied Economics, the University of Georgia, 1109 Experiment St. 212 Stuckey Building, Griffin, GA 4Faculty of Production Engineering, Warsaw University of Life Sciences, Address: Nowoursynowska, 164, 02-787 Warsaw, Poland 5University of Ghana-Legon, Ghana 6Department of Food Science, the University of Georgia, Griffin, GA E-mail: [email protected]; [email protected]; [email protected]

Abstract: Peanuts are essential to the diets of West African countries such as Ghana. By certain food processing technology and procedure, peanuts can be processed to various peanut products including boiled peanuts, roasted peanuts, peanuts in chocolate, dzowe, kuli-kuli, peanut paste, sugar coated peanuts, and nkaiti cake. The peanut products are vital sources of vitamin E, niacin, foliate, and magnesium protein. However, they can be contaminated by aflatoxin and lead to a number of health problems. The objective of the study is to find out: a) what are the main peanut products in the diets of urban households in Ghana? b) What are the important attributes of the main peanut products? c) What is the target consumer group for each of the main peanut products? The econometrics method called multivariate ordered probit model is employed to analyze the survey data collected in three large cities in Ghana (i.e., Accra, Takoradi, and Tamale) in 2011 to investigate customer profiles. Results of the study indicate: a) Roasted peanuts and peanut paste are the main peanut products. b) The attributes such as taste, protein, and healthy value are especially important for roasted peanuts, while aroma, flavor, and protein value are the key attributes for peanut paste. c) Tamale and Takoradi households prefer roasted peanuts and peanut paste more than Accra households; peanut paste is preferred by large households, while roasted peanuts are preferred by lower educated households with more children. The study provides food producer and marketer comprehensive information to improve the quality of their peanut products and expand sales. Moreover, it also helps public sectors concerned about food safety to identify the area and consumer groups at high risk of aflatoxin exposure. Keywords: Socio-demographic factors; Attributes; Bivariate ordered probit model; Food safety

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Mechanical and Chemical Properties of Selected Mullusc (oyster) Shells in Nigeria Etim U. U. Ituena Department of Agricultural and Food Engineering, University of Uyo, Uyo Nigeria E-mail:[email protected]

Abstract: Shells of giant land snail, periwinkle and clams were used for the determination of mechanical properties such as crushing strength, bulk density of crushed materials. Ground shells of these mullusc are an important component of the livestock feeds in Nigeria. They contain high quantities of calcium, magnesium, potassium, and other minerals. They are also found to have high potentials for liming acid soils. Local livestock feeds manufacturer often burn the shells so as to enable them crush with ease. The burning is thought to have adverse effects on the mineral contents of the shells. Thus, this work was initiated to crush the shells without burning. The crushing strengths of the shells at different positioning were determined using Instron testing machine. Average crushing strength for each mullusc shell was found. Bulk density of the crushed materials was also determined. The ground materials were analyzed and found to have high contents of calcium carbonate, magnesium, potassium and iron.

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of Pulsed Electric Field on Selected Properties of L-tryptophan

Qian Yu1, Xin-An Zeng1,a, Qi-Jun Wang1 , Da-Wen Sun1,2 1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2Food Refrigeration & Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland E-mail: [email protected]

Abstract: The effects of pulsed electric fields (PEF) treatment on the solubility, surface tension, and fluorescence spectra of L-tryptophan were systematically investigated, using a range of PEF intensities (0-50 kV/cm) and a number of pulses (0-216). The PEF frequency and pulse duration used in the experiment were 1008 Hz and 40 μs, respectively. Under these conditions, the solubility of L-tryptophan generally increased and then decreased with both increasing PEF intensity and pulse number. Conductivity of the solution was insensitive to changes but still increased a little with increasing PEF intensity. Furthermore, pH value and the maximum relative fluorescence value (RFV) increased and then decreased, which was in close agreement with the solubility result. In addition, surface tension decreased at higher PEF intensity and pulse number. Finally, results from the mass spectrum analysis confirmed that after the PEF treatment, the basic structure of L-tryptophan remained unchanged. These results suggested that PEF treatment induced some function alteration to the isolated L-tryptophan without changing its primary structure, and PEF could be a safe and effective technique to modify the L-tryptophan to obtain desired products with better solubility. Keywords: Pulsed electric fields; L-tryptophan; Physicochemical properties; Structural characteristics

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Energy Efficiency of a Confectionary Plant–Case Study

Janusz Wojdalski, Józef Grochowicza*, Bogdan Dróżdż, Katarzyna Bartoszewska, Paulina Zdanowska, Adam Kupczyk, Adam Ekielski, Aleksandra Hasny, Grażyna Wójcik, Iwona Florczak Warsaw University of Life Sciences, Department of Production Management and Engineering, Nowoursynowska, Warsaw, Poland E-mail: [email protected]

Abstract: The objective of this study was to determine the direct energy efficiency of a confectionary plant manufacturing tablet candy, soft milk candy and caramel fudge candy. Tablet candy had the highest share in the plant's production profile (32–45%). The analyzed confectionery plant was characterized by lower specific energy consumption in comparison with reference plants in the cited literature. It can serve as a model example for confectionery plants with estimated monthly output of 5000 Mg of confectionery products. The plants listed consumed 40% more energy than the analyzed facility. The results of this study can be used to establish environmental standards. Our findings relate to specific production conditions and specific utilization of installed capacity of electrical devices, and they can be useful in the process of estimating production costs and pollutant emissions in production plants with similar performance parameters. Keywords: Energy efficiency; Confectionery plants; Candy; Specific energy consumption

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Rheological Properties of Binary Hydrocolloid Solution (Xanthan / Inulin) in Different pH and Concentration Mandana Alipour1, Mohammad Hojjatoleslamy1,a*, Mohammad Ali Shariaty2 1Department of food science and technology, Shahrekord Branch, Islamic Azad University,Shahrekord, Iran 2Department of food Science and technology, Science and Research Branch, Islamic Azad University, Tehran, Iran E-mail:[email protected]

Abstract: Inulin is actually important ingredient which used as a low caloric sweetener, fat substitute or texture modifier in food industry by its very interesting and diversified nutritional and functional properties. It has been used as fat replacer in several dairy products. Inulin used to improve mouthfeel, stability and acceptability of low caloric texturising agent. Xanthan due to it is unique characteristic has high importance in food industry especially in dairy technology. The main aim of this study is combination of these two hydrocolloids for generating new rheological properties for applying in food products. The synergitic properties between mixed polysaccharides are in great interest. The behavior in systems of two or more polymers is important because it is different than that each would exhibit in the absence of the other and the knowledge should help formulate new food as well as to innovative methods to generate attractive food structures and textures. In this study, the rheological properties of pure xanthan gum (0.1% w/v) and inulin (2% w/v) solutions and their blend in different ratios were investigated. Five concentration levels(100% xanthan , 0%inulin -75% xanthan , 25% inulin -50%xanthan ,50% inulin -25% xanthan,75% inulin -100% inulin,0% xanthan) were prepared and rheological measurements carried out at 25°C in three pH levels (pH=3,5 and 7).The Herschel-Balkly model was used to describe the rheological properties of solutions. Results showed that at pH=7 ,combination of 25% inulin,75%xanthan solution has maximum consistency index but at pH=5 ,the highest consistency index related to 100% xanthan solution and 100% inulin solution showed minimum consistency index. All treatment except pure inulin gum showed shear thinning behavior. Keywords: Xanthan; Iinulin; Polymer; Rheology; PH

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Moisture Dependent Physical and Mechanical Properties of Pomegranate Kernels Lan Chen1, Ya Q. Cheng1, Olaniyi A. Fawole2, Umezuruike Linus Opara2,a 1School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, No. 516, Jungong Rd., Shanghai, China 2Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Stellenbosch University, Stellenbosch, South Africa E-mail address: [email protected]

Abstract: Pomegranate kernels are part of the waste stream from industrial processing of the fruit into beverage and other food and health products. Pomegranate kernels contain oil and phytochemical compounds which have potential as value adding materials in food bioprocessing, and therefore, knowledge of physical and mechanical properties are important for efficient design of equipment and processes. In this work, we investigated the effects of kernel moisture content on the physical and mechanical properties of four pomegranate cultivars grown in China and South Africa. Geometrical properties such as length and width, bulk density, true density and angle of repose increased linearly with increasing moisture content. Force-displacement profiles from compression tests on single kernels showed that maximum fracture force and energy consumed during compression increased dramatically as kernel moisture content increased. There were significant cultivar differences in physico-mechanical properties of kernels, which highlighted the potential to classify the cultivars into hard and soft kernels for food processing applications. Keywords: Moisture content; Pomegranate kernel; Compression test; Physical properties, Mechanical properties; Energy consumption

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Determination of Polyphenols Components from Areca-nut Husk by High Performance Capillary Electrophoresis and Evaluation of Its Bioavailability in vitro and in vivo

Minmin Tang1, Weijun Chen1,a*, Jing Qi2, Songlin Zhao1,b*, Yajun Zheng1 1Coconut Research Institute, CATAS, Wenchang, Hainan, China 2College of Food Science, Hainan University, Haikou, Hainan, China E-mail: [email protected], [email protected]

Abstract: In this study, total polyphenols was extracted from areca-nut husk and its main components were determined by high performance capillary electrophoresis. Antioxidant activity in vitro and the anti-fatigue effect on mice of the total polyphenols were explored. Total polyphenols was extracted by 41% ethanol solution and the parameters of the high performance capillary electrophoresis method were as follows, the fused capillary column with the inner diameter of 50 μm and length of 57 cm,

0.1M H3BO3 as the separating buffer at pH of 9.0, 20 min separating time, UV detection at 210 nm and 20 kV of voltage. Antioxidant activity in vitro was determined by several classical assays with butylated hydroxytoluene as the standard control. Anti-fatigue effect on mice of the total polyphenols was evaluated by swimming endurance experiment. The results indicated that the total polyphenols mainly composed (-)-epicatechin, (+)-catechin, keampferol, naringenin, ferulic acid, chlorogenic acid and had good antioxidant activity. Blood lactic acid, serum urea nitrogen, hepatic glycogen and muscle glycogen levels of mice were determined to evaluate the anti-fatigue effect of the total polyphenols and the final data indicated that polyphenols from Areca-nut husk had anti-fatigue effects on mice to a certain extent. Keywords: Areca-nut husk; HPCE; Polyphenols; Antioxidant activity; Anti-fatigue effect

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Piper betel and Phylanthus niruri Extract as Natural Antimicrobial Solution Eraricar Salleha, Qadly Ameen Pahlawi, Mohd Harfiz Salehudin, Siti Nur Hana Bte Mamat Universiti Teknologi Malaysia, Skudai, Johor Malaysia E-mail: [email protected]

Abstract: There has been growing interest in the investigation of natural products for the discovery of a new antimicrobial and antioxidant agents as an alternative route for the substitution of synthetic chemicals, of which side effects are always in question. Chitosan has received extensive interest for its commercial applications especially in food technology due to its antimicrobial activity. Chitosan mixed with Piper betel (Pb) and Phylanthus niruri (Pn) extract solution was developed for enhancement of antimicrobial properties in chitosan solution. P. betel and P. niruri both are ancient medicinal plants that contain high antimicrobial properties. Combination of P. betel and P.niruri creates synergism resulting in better inhibition towards Gram-positive and Gram-negative bacteria. Addition of P. betel and P. niruri enhances chitosan antibacterial activity towards both Gram-positive and Gram-negative bacteria. Synergistical modified antibacterial blend can be done using bio-switch technique. Using soxlet extractor, both P. betel and P. niruri were extracted and then concentrated using rotary vacuum evaporator. Control solution of chitosan and P. betel and P. niruri extract was prepared separately. The ratio of P. betel to P. niruri in the hybrid chitosan solution was varied into 11 different formulations in order to find the optimum inhibition. From agar diffusion test, chitosan mixed with P. betel and P. niruri (ratio 6:4) was found to have the highest antibacterial activity against Gram-positive (Bacillus subtilis) and ratio 1:9 against Gram-negative bacteria (Escherichia coli). Ratio 6:4 of Pb:Pn solution shown to have high amount of phenolic constituents such as flavonoids and tannins which are proven to posses antioxidant activity. The results show that hybrid solution increased the antimicrobial and antioxidant activity up to 20-50% compared to solely chitosan solution and mixed of P.betel and P.niruri solution. Keywords: Antimicrobial; Antioxidant; Chitosan; Piper betel; Phyllanthus niruri; Bio-switch

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Heterologous Expression, Purification and Functional Study of Low-molecular-weight Glutenin Subunit Xing Shena, Mei-Rong Chenb, Lin Lic, Song-Qing Hud Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, China E-mail: [email protected]; [email protected]; [email protected]; [email protected]

Abstract: Gluten is a giant proteins complex consisting of high molecular weight glutenin subunits and low molecular weight glutenin subunits. The indispensable role of HMW-GS in quality of wheat was well demonstrated. However, a large number of gene copies with frequent mutation as well as the close linkage with gene encoding glidins lead to difficulty in separating single LMW-GS, which limited the research progress of LMW-GS. In our study, three genes, named LMW-CND1, LMW-CND2, LMW-CND3 with ORFs of 1053bp, 903bp, 969bp, respectively, were cloned from wheat cultivar Cheyenne. The three LMW-GS differ only in repetitive domain of sequences due to insertion or deletion of repeats in this domain. And comparison with the other five LMW-GS from Cheyenne published previously shows about 80% identity in amino acids. Besides, secondary structure prediction of proteins indicated that, in the three LMW-GSs, random loop accounts for no less than 70 %, α-helix amounts to 26 %, average, and only 1.4 %~1.7 % is β-sheet. Expression vectors of target genes were constructed and transferred into E.coli to produce proteins. High level expression of the three LMW-GS was detected after optimizing the expression conditions. Highly purified recombinant proteins were obtained by metal-chelated affinity chromatography. Then, Character parameters of dough with addition of the three LMW-GS were determined. The results show that the addition of each LMW-GS led to the decrease in strength and increase in hardness of dough; the elasticity and adhesiveness of dough went up with the addition of LMW-CND1 and LMW-CND3,respectively, on the contrary, the slight decrease were detected in dough containing LMW-CND2. Keywords: LMW-GS; Cheyenne; Prokaryotic expression; Metal-chelated affinity chromatography

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Development of Value Added Product from Banana Pseudo Stem

A.Renia Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, India E-mail: [email protected]

Abstract: Banana pseudo stem juice possesses nutritional and medicinal properties which can be utilized to develop new food products. The present study is focused on the development of value added product from banana pseudo stem juice and its storage studies. Squash prepared by blending banana pseudo stem juice with pomegranate and orange juice in different proportions of 25:75, 50:50 and 75:25 were analyzed for quality parameters. The quality parameters like total soluble solids, acidity, ascorbic acid, pH, non enzymatic browning (GAE) , total phenols, total flavanoids, total sugars, reducing sugars, non reducing sugars, microbial load and overall sensory quality were evaluated for the squashes over a period of 60 days with the interval of 15 days. The studies revealed that the product blended with banana pseudo stem juice and pomegranate juice of 50:50 recorded the best result with TSS of 45.98° Brix, 0.912 %, 2.14 mg/ 100 ml of acidity, 2.14 mg/100 ml of ascorbic acid, 0.04 of non enzymatic browning, 3.97 mg GAE/100 ml of total phenols, 3.04 mg CE/100 ml of total flavanoids, 40.34 % of total sugars, 25.3 % of reducing sugars, 14.97 % of non reducing sugars, total plate count of 130 cfu /l00 ml and overall sensory quality of 8.7 .The squash blended with orange juice of 25:75 resulted in TSS of 46.11° Brix, 0.914 % of acidity, 6.88 mg/100 ml of ascorbic acid, 0.048 of non enzymatic browning, 3.05 mg GAE/100 ml of total phenols, 4.62 mg CE/100 ml of total flavanoids, 39.41 % of total sugars, 25.65 % of reducing sugars, 13.76 % of non reducing sugars, total plate count of 120 cfu /l00 ml and overall sensory quality of 8.9. Keywords: Banana pseudo stem; Pomegranate juice; Orange juice; Phenols; Flavanoids

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Analysis of the Impact of Copper and Lactic Acid on Weight Gain in Turkeys Izabela KUNA-BRONIOWSKAa, Bogusław MAKARSKI Department of Applied Mathematics and Computer Science, Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka, Lublin, Poland E-mail: [email protected]

Abstract: The experiment was conducted in the Department of Biochemistry and Toxicology of the University of Life Sciences in Lublin. In this experiment two turkey feed supplements were used–

copper (the concentration on the levels of: 0, 5; 10; 20; 30; 50 mg/l H2O) as well as milk acid (presence or lack of it). These factors were applied in changing the mass of turkey male and female study. The mass was measured every week during a five-week period of time. Key words: Design of experiment; Analysis of variance; Confidence intervals; Repeated measurements

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Acetosolv and Milox Delignification of Agave Atrovirens Influence of Process Variables Hilda M. Hernández1, Leonor Guadarrama1, José J. Chanona1, a*, Reynold R. Farrera1, Alberto de Vega2, Pablo Ligero2, Jorge A. Mendoza3 1Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional. Plan de Ayala y Carpio s/n. Col Plutarco Elías Calles, México 2Dpto. Química Física e Enxeñería Química I. Facultade de Ciencias. Universidade da Coruña. Campus da Zapateira. A Coruña España 3Departamento Ingeniería en Sistemas Ambientales. Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional. Wilfrido Massieu s/n U. Profesor Adolfo López Mateos, Gustavo A. Madero, México E-mail: [email protected]

Abstract: The use of organosolv method to obtain cellulose pulp from lignocellulose materials has been in recent years the object of intensive research. Recently, it has been studied the use of different kinds of natural fibers of Agave species such as A. sisalana and A. tequilana to produce paper. The agave “manso” (A. atrovirens) could be a good source of cellulose and lignin. In this work, we employed Acetosolv and Milox methods as a previous step to evaluate the possibility to produce pulps for paper or cellulose derivatives from agave fibers. Fibers of Agave atrovirens Karw were obtained from agave parenchymatic tissue by previous treatments as convective drying, milling and analyzing particle size. To examine and quantify the effect of the cooking variables on the delignification and hydrolysis process, we used an experimental design to optimize the variables of the process (cooking time, acid concentration and catalyst concentration) in order to minimize the lignin content of the pulp product. Pulp yields, kappa pulp number and pulp viscosity were dependent variables of response for the experimental design. The major influence in all cases was the catalytic concentration, followed by acid concentration. When catalytic concentration is increased, the viscosity and yield of the pup is reduced, while bleach ability of fiber increases. In Milox process the best value (755 mL/g) of pulp viscosity was obtained using a cooking time of 180 min, a formic acid concentration of 80% and a peroxide hydrogen concentration of 2%, under these conditions pulp yield was relatively high 32.63%. Agave fibers show a low content of lignin, which can be solubilized by the acidic organosolv process. Both pulps were achieved with very high purities, but at the expense of oxidizing conditions that compromise the length of the cellulose chain. This fact was reflected in relatively low values of viscosity. Keywords: Agave fibers; Acetosolv; Milox

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Polyvinyl Alcohol Films Reinforced with Cellulose Nanoparticles Functionalized with an Antimicrobial and a pH Indicator Claudia E Ponce1, Jorge Chanona1,a*, Vicente Garibay2, Eduardo Palacios1, Eduardo Terres2, Ronald Sabo3 1Instituto Politécnico Nacional, Departamento de Ingeniería Bioquímica/ENCB, Prolongación de Carpio y Plan de Ayala s/n, Mexico City, Mexico 2Instituto Mexicano del Petróleo, Ultrahigh Resolution Microscopy Laboratory, Eje Central Lázaro Cárdenas 152, Mexico City, Mexico 3USDA Forest Products Laboratory, One Gifford Pinchot Drive, Madison, Wisconsin, USA E-mail: [email protected]

Abstract: In Mexico the agave plant is used in the Tequila industry; however the leaves are a non-used waste product. It possesses a high content of cellulose, hemicellulose and lignin. Cellulose is a widely studied nanomaterial due to its reinforcement capacity, strength and thermal expansion. Nowadays, nanoparticles are being synthesized but non-conventional materials, such as agave waste are yet to be utilized by industry. Cellulose has crystalline properties which make it stable; however the amorphous part is the most important for functionalization due to its free functional groups. The objective of this work is to create reinforced films with cellulose nanoparticles from agave fibers functionalized with an antimicrobial agent and a pH indicator. The nanoparticle synthesis was made using dry agave fibers which were rinsed in water for 24 h to remove all remaining sugars. The fibers are then pretreated with a NaOH solution and washed to change the orientation of the crystals from

cellulose I to cellulose II. The pretreated fibers are hydrolyzed with a H2SO4 and HCl solution in an ultrasonic bath. Finally, functionalization was performed by adding drops of a pH indicator solution followed by silver nitrate while heating. The films were formulated with PVA (Polyvinyl alcohol) and functionalized cellulose nanoparticles (FCN) and casted in Petri dishes, dried for 24 h. Mechanical and pH tests were made to the casted films. The characterization of the materials was performed by scanning electron microscopy (SEM), transmission electron microscopy (TEM), confocal microscopy, Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The resulting FCN showed better arrangements, the diminishment on the amorphous zones and better dispersion. A pH test was made on the films that show a change in color from red to blue confirming the CNF are not locked in the PVA matrix. Also the mechanical properties were better than those made only of PVA. Keywords: Agave; cellulose nanoparticles; PVA films

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Biosorption Study of Lead and Cupper in Agave Epidermis Waste

M.T. Hernández-Botello1 *, J.J. Chanona-Pérez1, a*, M. Trejo-Valdez2, J.L. Barriada Pereira3, M.E. Sastre de Vicente3, J.A. Mendoza Pérez4, E. Terrés-Rojas.5 1Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Carpio s/n, Col Santo Tomas, México 2Escuela Superior de Ingeniería Química e Industrias Extractivas, Instituto Politécnico 3Nacional, Méxic3Departamento de Química Física e Enxeñería Química I, Universidade da Coruña, Alejandro de la Sota 1, A Coruña, Spain 4Departamento de Ingeniería en Sistemas Ambientales de la ENCB-IPN, Lab de Química e Ingeniería Verde y Tecnologías Limpias, Mexico 5Laboratorio de Microscopia Electrónica de Ultra Alta Resolución, Instituto Mexicano del Petroleo, Eje Central Lázaro Cárdenas N.152, Col. San Bartolo Atepehuacan, Mexico E-mail: [email protected]

Abstract: The biosorption is emerging as a technique offering the use of economical alternative of biological materials for that purpose. In Mexico is estimated that about 350 000 tons of Agave residues (bagasse) are generated from the Tequila and Liquor industries. This bagasse is a sub-product that has been scarcely studied, but this could have a high potential to remove several contaminants from aqueous solutions. This research reveals that agave epidermis has good biosorption capability to removal lead and copper in aqueous medium. The influence of pH, metal concentration and the contact time for lead and cupper elimination was studied in synthetic solutions. The optimum pH values were 3 and 3.5, which provided the maximum adsorption capacities: 22.85 and 7.97 mg heavy metal/g biosorbent respectively. The three isotherms models tested (Langmuir, the Freundlich and the Langmiur-Freundlich). The adsorption isotherms showed that the binding patter for lead and cupper followed adequately the Langmuir isotherm models. The sorption kinetic studies demonstrated that 2.5 h are enough to reach equilibrium. However a model of pseudo-second order described better the kinetic data for lead and cupper. Keywords: Lead (II); Cupper (II); Biosorption in Agave epidermis

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Identification of Polysaccharides from Tricholoma Matsutake and Their Antiproliferative Activities Lijun You, Mengying Feng, Qing Gao, Xiong Fu, Mouming Zhaoa,* College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China E-mail: [email protected]

Abstract: In this study, polysaccharide of Tricholoma matsutake (TM-P) was isolated and purified by chromatography DEAE Sepharosse fast flow and Sephadex G-75, resulting in four purified fractions of TM-P1A, TM-P1B, TM-P2A and TM-P2B. The structural characterization of these polysaccharide fractions were identified by using GC-MS, HP-GPC and NMR spectra. Results showed that TM-P1A and TM-P2B were mainly composed of glucose and galactose, as well as mannose, with the molar ratios of 8.7: 1.8: 1.0 and 8.9: 1.3: 1.0, respectively. And TM-P2A was composed of glucose, galactose, mannose and fucose with a molar ratio of 17.7: 7.9: 3.9: 1.0. TM-P2B was β-1,6-glucopyranose with some β-1,6-galactopyranose and β-1,6-mannopyranose. Furthermore, TM-P2B showed the strongest antioxidant and antiproliferative activities. Its oxygen radical absorbance capacity (ORAC) was 2475.33 μmol Trolox/g. And it showed 90.23% inhibition activity on the growth of HepG2 cells at 1.0 mg/mL, 1.2 and 3.1 times of those of TM-P2B and TM-P1A, respectively. Keywords: Tricholoma matsutake; Polysaccharides; Purification; Antioxidant activity; Antiproliferative activity

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Change Rule of Immune Function and Serum Biochemical Parameters in Mice Induced by T-2 Toxin in Litopenaeus vannamei Chaojin Wu1, Yaling Wang 1, a,*, Lijun Sun 1, b,*, Defeng Xu 1, Huanming Liu 1, Qi Shi 1, 2, Jianmeng Liao 2, Yang Liu 2 1Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China 2 National Marine Products Quality Supervision & Inspection Center, Zhanjiang, Guangdong, China E-mail address: [email protected]; [email protected]

Abstract: To study the toxic effect of T-2 toxin in Litopenaeus vannamei on immunology and serology of mice. Litopenaeus vannamei were injected by T-2 toxin at low, medium and high doses (3, 6, and 9 mg/kg), and then mice were taken orally for a week with different homogenate tissue (muscle, hepatopancreas, intestine, blood) of Litopenaeus vannamei which exposed in T-2 toxin. Immune organ parameters for treatment and control group mouse, and Tlymphocyte proliferation induced by ConA, carbon clearance capability, phagocytosis ability of peritoneal macrophages and routine blood parameters were assayed. The probability of significant differences (P<0.05) were compared with analysis software SPSS 13.0 for results. Compared with the control group, the changes of immune function index(6.25%, 43.75%, 45.83%) were greater than the serum biochemical indicators(2.78%, 5.56%, 11.11%) on the probability of significant differences(P<0.05) from low dose group to the high dose group.The immune function index of muscle treatment group have a maximum probability(42.86%) that appeared significant difference.Comparing the difference of immune function index between the high-dose treatment and the control group muscle mouse spleen index, carbon clearance capability and phagocytosis ability of peritoneal macrophages were significantly decreased.The concentration of BUN and Ca2+ were significantly decreased in the serum biochemical indicators. The immune function of mice were depressed by T-2 toxin in Litopenaeus vannamei , and certain toxicity effects on mice's kidney occured. The toxic effects were different for various organs and tissues of Litopenaeus vannamei exposed in T-2 toxin, but muscle was the most representative. The study reveals the potential hazards of T-2 toxin in Litopenaeus vannamei , and provides a theoretical reference for further damage identification. Keywords: Litopenaeus vannamei; T-2 toxin; Mice; Immune function; Serum biochemical parameters

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Virgin Coconut Oil Protects Retinal Ganglion Cells from Apoptosis Induced by Serum Deprivation Ahmad H. Ibrahim1,2, Aman S. Abdul Majid2, Sawsan S. Abdulhameed1, Omar Al-Habib3 , Amin MS Abdul Majid1,a 1EMAN Testing & Research Laboratory, School of Pharmaceutical Sciences, Universiti Sains Malaysia, Penang, Malaysia 2Integrative Medicine Advanced Medical & Dental Institute (AMDI), Universiti Sains Malaysia, Penang, Malaysia 3Dept. Biology, Faculty of Science, University of Zakho, Duhok, Iraq E-mail: [email protected]

Abstract: Virgin Coconut oil is an edible coconut oil, which is being utilized by the people in Malaysia. It has various applications in food, medicine and industry. Nufera is a trade mark for a commercially available edible coconut oil. It is meticulously extracted through bacteria fermentation process, yielding up to 60% extraordinarily pure lauric acid. Lauric acid is a fatty acid having 12 carbon chains (C12) which is a fat soluble organic compound. The aim of our study was to demonstrate whether VCO is able to reduce cell death of retinal ganglion cells (RGC-5) caused by serum deprivation. Cells were subjected to serum deprivation and then were treated by using VCO at different concentrations. Various procedures were used to demonstrate the effect of VCO on cell viability such as using MTT, resazurin fluorescent dye assay, cells morphology, and apoptosis assay. The results of this study show that VCO decreases apoptotic cell death induced by serum deprivation and significantly increases neuronal viability. Moreover, VCO decreased the expression of cleaved caspase-3/7 and caspase 8/9 at 12µg/mL, followed by 25µg/mL. This study demonstrates that VCO is having anti-apoptotic effects in serum deprived RGC5 cell line, suggesting that VCO can be considered as a good candidate for neuroprotective therapy. Keywords: Virgin; Coconut; oil; Neuronal; Cells

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Cross-linking Treatment on the Characteristics of Bio-scaffold Based on Mixed Polysaccharides Pei-Jung Tsai, Lih-Shiuh Laia Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Rd., Taichung 402, Taiwan E-mail:[email protected]

Abstract: Three-dimensional porous scaffold plays an important role in tissue engineering for providing a temporary porous template with adequate nutrition and oxygen transfer capability for the growth of cells. The objective of this research was to develop a three-dimensional scaffold based on mixed polysaccharides (Specifically, chitosan (C) mixed with locust bean gum (L) or konjac gum (K) under a ratio of 1:1, 2:1, or 4:1) and cross-linking treatment with glutaldehyde (GTA), genipin (GP), Carbodiimides (EDAC) + N-hydroxysuccinimide (NHS), or dimethyl 3-3, dithio bis‟ propionimidate (DTBP), respectively. It was found that all scaffolds developed in this study showed good porosity (>85%), particularly for scaffolds made from KC 4:1 cross-linked with EDAC+NHS, which showed a porosity value of 99.68±0.11%. Scanning electron microscopy observation revealed that the mean pore size of all scaffolds developed are within the range of 98~189 μm. Moreover, all scaffold samples cross-linked with EDAC+NHS have the highest water absorption capability (>100%) and biodegradation rate, followed by the control samples, and samples cross-linked with GTA and GP in a decreasing order. Stress relaxation tests revealed that the stress relaxation time (λ) of mixed polysaccharide scaffolds were in the range of 7.95~11.47 sec. The C scaffolds cross-linked with GTA had the smallest relaxation coefficient (Y) value (0.2330), implying a better elastic characteristics, and the LC 4:1 groups cross-linked with DTBP had the highest Y value (0.4427), implying a relatively viscous characteristics. This information would be useful for the development of bio-scaffolds with natural biopolymers. Keywords: Bio-scaffold; Biopolymer; Cross-linking treatment; Viscoelasticity; Biodegradation

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Operating Parameters on the Fractionation of Tilapia by-product Protein Hydrolysate using Ultrafiltration Membrane J. Roslan1,3,a*, S. M. Mustapa Kamal1, K. F. Md. Yunos1 and N. Abdullah2 1Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia 2Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia 3School of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia E-mail: [email protected]

Abstract: The feasibility to fractionate fish protein hydrolysate produced from the enzymatic hydrolysis of tilapia by-product with ultrafiltration membrane has been investigated. Tilapia protein hydrolysate was fractionated using a regenerated cellulose membrane with 10 kDa molecular weight cut off (MWCO) to remove hydrolysates with molecular size higher than 10 kDa. The performance of the fractionation was investigated through the effects of operating parameters including pressure, pH and salt concentration on the flux and protein transmission. It was found that pH and salt concentration affected significantly the flux as well as the protein transmission. Maximum flux and protein transmission were obtained at pH 8 with value 31.36 L/m2/h and 111.3 mg/ml, respectively. Addition of NaCl (0.1 M – 1.0 M) increased the flux but decreased the protein transmission. This indicates that ultrafiltration membrane can be used as an effective tool for the fractionation of tilapia by-product hydrolysate after proper choice of operating parameters. Keywords: Ultrafiltration; Tilapia by-product protein hydrolysate; Flux; Protein transmission; Operating parameters

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Synthesis and Characteristic of Novel Hapten and Antigen for developing a 5-hydroxymethyl-2-furfural Immunoassay Xin-Lan Wu1, Shu-Juan Yu1,2,3,a*, Yong-Guang Guan1

1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2State Key Laboratory of Pulp and paper Engineering, Guangzhou, China 3Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China E-mail: [email protected]

Abstract: Three haptens of 5-hydroxymethyl-2-furfural immunoassay were synthesized via introducing straight and aromatic spacer arms to the formyl group of the 5-hydroxymethyl-2-furfural. The molecular weight and structure of haptens were tested and identified using electro spray ionization-mass spectra and nuclear magnetic resonance. Immunogen and coating antigen were prepared and identified by sodium dodecylsulphate-polyacrylamide gel electrophoresis and circular dichroism. Coupling ratio of hapten molecule and carrier protein were calculated using trinitro-benzene-sulfonic acid means. The antiserums were obtained from Balb/c mice immunized with different immunogens, and characterized by indirect competitive enzyme-linked immunosorbent assay (ic-ELISA). Antiserum III (i.e. obtained from the mice immunized with the antigen corresponding to

the hapten with aromatic spacer arm) showed a positive result of ELISA (OD450= 3.07, 1:2000; and 1.538, 1:16000) and a significant inhibition between coating antigen and hapten with antiserum. The results in this work might gain insights in developing an ic-ELISA means to determine HMF. Keywords: 5-hydroxymethyl-2-furfural; Hapten; antigen; Indirect competitive enzyme-linked Immunosorbent assay

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

In Site Determination of Metastable Zone Width of L-arabinose by Online Temperature Measurement Technology Biao Hu, Pingjun Zhang, Shujuan Yua College of Light Industry and Food Science, South China University of Technology, No.381, Wushan Road, Guangzhou, China E-mail: [email protected]

Abstract: Mearsurement of Metastable Zone Width (MSZW) is the key to Crystallization. Several methods had been used for MSZW detection included but not limited to Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) spectroscopy, Focused Beam Reflectance Measurements (FBRM), turbidity and conductivity measurements. All those technology are neither too expensive nor easy to fouling. So it is necessary to find a simple way for MSZW detection. This study demonstrated the use of a thermometer coupled with an automated data logging module, for in situ monitoring of L-arabinose crystallization processes. The results showed that this in situ measurement could detect the onset of L-arabinose nucleation. A multiple linear regression model was developed by stepwise method to analysis the relationship of the phase transition point Tm (Y) and a

set of exploratory factors (solution concentration(X1), stirring rate(X2) and cooling rate(X3)). The

results indicated that Tm (Y) was affected by X1, X2 but not X3. Equation: Tm = 6.035 X1 + 0.115X2 – 371.566(F= 120.899, P <0.001, R2= 0.913). Direct comparison with focused beam reflectance

measurement (FBRM) confirmed that the Tm which was determined by the present online thermometer was reliable. This study offers new opportunities for the use of the online thermometer as a simple, inexpensive, and convenient alternative tool in the field of crystallization process monitoring. Keywords: Metastable Zone Width (MSZW); Online Thermometer; Phase Transition Point; L-arabinose; Focused Beam Reflectance Measurements (FBRM)

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Continuous Chromatography with Variable Column Configuration

Svatopluk Henkea*, Andrea Hinková, Vladimír Pour, Lukáš Vejs, Nazih Hassan, Zdeněk Bubník, Pavel Kadlec Department of Carbohydrates and Cereals, Institute of Chemical Technology in Prague, Technicka, Prague, Czech Republic E-mail: [email protected]

Abstract: Preparative chromatography with continuous feed injection was first introduced in the petrochemical industry for separation of oil fractions, and gradually spread to other sectors of industry - found its applications in food, biochemical and pharmaceutical industries. The aim of this work was to modify the existing chromatographic unit KCHS-SMB-8-N (continually being developed at Institute of Chemical Technology in Prague in cooperation with Mikropur Ltd., Hradec Králové, both Czech Republic) and, in addition, to allow the discontinuous and continuous operation both in SMB and also in Varicol mode of separation. For this purpose, it was necessary to design and construct a new distributor flows with higher number of degrees of freedom. To regulate the flow direction were selected electronically controlled solenoid valves. Functionality distributor and primary control were tested with existing KCHS-SMB-8-N unit with eight columns filled with sorbent Lewatit MDS 1368 (Bayer, Germany) for the separation of two different aqueous solutions of mono-or disaccharide (glucose, fructose, mannose, sucrose, lactose) or carbohydrate and salts (KCl, NaCl). From the perspective of higher control (optimization, predictive control and fuzzy logic) the algorithms for SMB mode are being tested. Further work is also expected adjustment control algorithms for Varicol process and comparing the performance of both parameters (SMB, Varicol) schemes with optimized operating parameters. This work was supported by the Ministry of Education, Youth and Sport of the Czech Republic (project No. 978/2013). Keywords: Continous chromatography; Varicol; SMB; Salts; Monosaccharides; Disaccharides

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Inverse Finite Element Analysis in Identifying Coefficients of Heat and Water Transport in Biomaterials Jerzy Weres1, a*, Wiesław Olek2, Sebastian Kujawa1, Michał Siatkowski1 1Poznan University of Life Sciences, Faculty of Agronomy and Bioengineering, Institute of Biosystems Engineering, Department of Applied Informatics, Wojska Polskiego, Poznań, Poland 2Poznan University of Life Sciences, Faculty of Wood Technology, Department of Mechanical Engineering and Thermal Techniques, Poznań, Poland E-mail: [email protected]

Abstract: It is difficult to represent properties of biomaterials in mathematical models to simulate heat and water transport processes. Geometry of biomaterials is complex, structure is non-homogeneous and anisotropic, and properties change with temperature and moisture content. Heat and water transport in biomaterials affect the quality of final agro-food and forest products, so it is important to provide designers and managers of advanced food processing and storing systems with adequate tools for computer predictions. An integrated computer-aided approach based on the inverse finite element analysis was developed to estimate geometric and physical properties of selected biomaterials. The approach was effective and resulted in more accurate predictions of heat and water transport processes in investigated products. Keywords: Image analysis; Geometry modeling; Inverse finite element algorithms; Software development

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Blood Group Diet Has Strong Correlation with Taste Buds Which Specify Balanced Diet and Nutrition of ABO Groups Sarfraz Hussaina Institute of Food Science & Nutrition, University of Sargodha, Pakistan E-mail: asarfrazuaf [email protected]

Abstract: Food Scientists and technologists are making efforts by preserving foods and making it conveniently available with the aim to provide proper nutrition and maintain health. Similarly, modern medical science is also striving hard to help the patients recover early but most of the time food is being ignored not only in the period of health but also during illness. Definition for the balanced diet and nutrition needs to be revised in the light of taste buds allocated to a specific blood group individual because they are variably developed in Blood group “A” having bland taste, “O” with liking saltish foods, “B” with sweet taste, and “AB” with liking of sour and acid foods. These tasted can also be used to identify health and disease conditions by studying characteristics of these tastes. Taste bus is also supposed to be controlling diet and nutrition of a specific blood group individual. With change in season and knowing blood group of the individual diet can be selected. Some other scientist working on blood group diet and also through preliminary diet surveys in Institute of Food Science & Nutrition, University of Sargodha, Pakistan has strong findings that all four blood group individuals have variable diet pattern. However, findings of the author are more precise in combating diseases and keep the human in a better health condition, the main objective of the scientific work. Without considering blood group of the sensory evaluation groups, the reliable results cannot be obtained.

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Novel Qualitative and Quantitative Imaging Approaches for Evaluating Microstructure of Thermally Treated New Zealand King Salmon

Danae Larsen1, Murat Balaban2, Siew Young Quek1, a 1Food Science, School of Chemical Sciences, The University of Auckland, Private Bag, Auckland, New Zealand 2Chemical and Material Engineering, the University of Auckland, Private Bag, Auckland, New Zealand E-mail: [email protected]

Abstract: NZ King salmon (Oncorhynchus tshawytscha) is an excellent source of omega-3 fatty acids; however, little is known about the effect of thermal processing has on its microstructure and the relation to the lipid distribution. In this work, we reported for the first time the use of a novel imaging approach involving both qualitative and quantitative methods which aimed to understand the changes that occur to the microstructure of salmon during thermal processing. Farmed NZ King Salmon was prepared in different ways: poached, steamed, pan fried (no oil), oven baked, deep fried (sunflower oil) and microwaved, according to AOAC 976.16. Raw sample was used as control. Confocal Laser Scanning Microscopy (CLSM) was used to study the microstructure and lipid distribution while Environmental Electron Microscopy (ESEM) coupled with quantitative software (LensEye version 10.9.0 ECS, Gainesville, FL) was used to examine the surface morphology of the samples. The differences in surface texture of the images were evaluated using a colour change index. Results showed that all thermal treatment methods caused some form of microstructural damage that resulted in lipid migration of varying extents. However, oven baking, pan frying and steaming caused the least amount of damage to muscle fibres and less lipid migration out of the myosepta. Microwaving and poaching caused major microstructural damage and lipid migration resulting in breakdown of definable muscle fibres, and changes in surface appearances. The colour change index for the outer surface of the samples showed that oven baked and pan fried King salmon had the smoothest textures while the microwave samples had the most uneven surface, coincides with the qualitative analysis of the ESEM images. The results suggest a great potential use of qualitative imaging technique coupled with quantitative software to analyse surface differences which could be useful as an in-line non-invasive tool to predict sensory attributes such as texture of foods. Keywords: ESEM; CLSM; Image analysis; Salmon; microstructure; Lipid

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

High Pressure Treatment Enhanced the Shelf life of Vacuum Packed Fresh Cut Avocado Slices Siew Young Quek1, a*, Yu Peng1, Mohamed Farid2 1Food Science, School of Chemical Sciences, The University of Auckland, Private Bag, Auckland, New Zealand 2Chemical and Material Engineering, the University of Auckland, Private Bag, Auckland, New Zealand E-mail: [email protected]

Abstract: Avocado is a nutritious fruit but has short shelf life and can be difficult to prepare. Due to the demand for healthy and convenient food products, we aimed to develop a premium quality fresh cut avocado product with enhanced shelf life. High pressure processing (HPP) has been shown to extend the shelf life of food products without compromising the sensory and nutritional qualities and it is therefore apply in this research. The avocados were cut into slices and vacuum packed prior to HPP. The optimum HPP conditions were investigated to achieve the maximal inactivation of microorganism and polyphenol oxidase (PPO), and the best retention of colour using Response Surface Methodology. The firmness, antioxidant capacity, squalene and sterol of the samples were also evaluated following processing and during storage. Results show that the PPO activity was significantly reduced (p < 0.05) with the increased in pressure (400 - 600MPa) and processing time (2 - 10 min). The firmness of the samples only reduced after treatment at the highest combination of pressure and time (600 MPa/10 min). The antioxidant activity was higher in the HP-treated samples (134.74 - 183.51%), and this could be linked to cell structure changes caused by high pressure, as observed in cryo-scanning electron microscopy. HPP did not cause any effect on the lipid, squalene or phytosterol content. In terms of visual quality, the HP-treated samples showed similar fresh-like colour to that of the fresh avocado. This colour was maintained during 15 days of storage at 21°C, and up to 90 days storage at 4°C. Moreover, the microbial count was successfully maintained at low level during the storage. To conclude, a fresh cut avocado product with an extended shelf life could be produced by combining the optimum HPP conditions with vacuum packaging and refrigerated storage. Keywords: High pressure processing; Avocado; Shelf life; Quality

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Development of Astaxanthin Functional Ingredient by Spray Drying Microencapsulation Qian Shen, Siew Young Queka Food Science, School of Chemical Sciences, The University of Auckland, Private Bag, Auckland, New Zealand E-mail: [email protected]

Abstract: Astaxanthin is an antioxidant and has beneficial effect on human health. However, its hydrophobic nature and susceptibility to light, heat and oxygen limit its application in most food systems. This study aimed to encapsulate astaxanthin using whey protein isolate (WPI) and soluble corn fibre (SCF70, DE 20) as wall materials, in order to improve its solubility and stability for application in food products. The astaxanthin emulsions were prepared by a two-stage homogeniser (80 and 800 bars, 4 passes) and the emulsion were spray dried into powders with 0.33 wt% astaxanthin at 160°C inlet air temperature and 70°C outlet air temperature, which were the optimum conditions obtained from preliminary experiments. The effect of wall:core ratio (2:1, 4:1) and WPI/SCF70 ratio (2:1, 1;1, 1:2) were studied. The droplet size, size distribution, zeta potential and viscosity of the emulsion were measured. The properties of powder produced were characterised including water activity, microencapsulation efficiency, surface properties and oxidative stability. The interaction between wall materials was studied using Fourier Transform Infrared Spectroscopy (FTIR) while the bioaccessibility was investigated in an in vitro digestion experiment. Results show that powders with reasonably good properties, including water activity, surface morphology and oxidative stability were obtained. The reconstituted emulsions showed good stability similar to the parent emulsions. The microencapsulation efficiency was high (~90%) for all systems studied, indicating the suitability of the wall materials for encapsulating the hydrophobic astaxanthin. Maillard reaction products may be formed as indicated by the FTIR experiments, which may also influence the oxidative stability of the microcapsules. Results from in vitro digestion show the encapsulated astaxanthin have better digestivity than the non-encapsulated one. This study demonstrated that spray drying, an established and relatively cost effective technology, could be applied to transform sensitive lipophilic compound such as astaxanthin, into a stable functional ingredient for delivery into functional foods. Keywords: Microencapsulation; Astaxanthin; Emulsion; Powder properties; Digestion

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Novel Bio-based Materials for Food Packaging and the Registration System in Japan

Toshinori Kimura1,2,a 1Emeritus, Hokkaido University, Secretary General of CIGR, Sapporo 2Japan Society of Biomass Industries, c/o JORA, Shinkawa, Chuo-ku, Tokyo E-mail: [email protected]

Abstract: Biomass utilization which guarantees ecosystem, life and safety draws increasing attention in the issues of global warming and the depletion of fossil fuel resource. In Japan, since the nuclear power plant incident which followed the Great East Japan Earthquake in March 2011, public opinion and government strategy are moving toward energy production without nuclear power plants. Now Japan‟s agriculture and food products which are widely renowned for their high quality and safety are facing new environments such as low self-sufficiency, TPP, effect of global warming and etc., which demands further durability, freshness and quality keeping, and eco-friendliness to food packaging. In this half a decade, tremendous efforts have been done in R&D of bio-based material development and the application to food packaging. In order to realize the promotion of these biomass products, “Biomass Mark” was established as Japan‟s first certificate and labeling program for biomass products recommendable to the public in 2004. As many as 370 items have been registered and around 265 items can be seen in Japanese market today. Requirements for “Biomass Mark” registration are 1) to contain reasonable quantity of biomass which will be examined by our C14 method (almost identical with ASTM 6866s), 2) to secure practical functions and performance of the commodity, and 3) to meet necessary regulations and guidelines relating to safety and reliability. This presentation introduces some examples of bio-based materials (PLA, Bio-PE and PET) and the application to food packages having particular characteristics to meet above issues, and the present status of “Biomass Mark” registration program. Keywords: Bio-based plastics; Polylactic acid (PLA); Bio-polyethylene; Carbon neutrality; Biomass mark; Anti-microbial activity.

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Preparation of Α-linolenic Acid by Urea Inclusion Based on Molecular Distillation Method Huali Jin1,a, Yongsheng Ma2, Junhu Cheng3,b 1College of Grain Oil and Food Science, Henan University of Technology, Zhengzhou, China 2Henan University of Animal Husbandry and Economy 3College of Light Industry and Food Science, South China University of Technology, Guangzhou, China E-mail: [email protected]; [email protected]

Abstract: Mixed fatty acids were prepared by lipase hydrolysis, and then α-linolenic acid in the mixed fatty acids was purified by molecular distillation and urea inclusion. Lipase hydrolysis, molecular distillation and urea inclusion were all moderate methods, which can effectively prevent the double bond of α- linolenic acid from oxidation and protect the physiological activity of α-linolenic acid. Based on single factor experimental design of urea inclusion, response surface design of inclusion time, inclusion temperature and inclusion proportion was implemented. The best conditions of the experiment were obtained as inclusion temperature 0 oC, inclusion time 4 h and inclusion proportion 1:8:2 for urea inclusion. The content of α-linolenic acid and the average yield were obtained as 82.66% and 52.1% in the verified experiment. Keywords: α-linolenic acid; Perilla oil; Lipase hydrolysis; Molecular distillation; Urea inclusion

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Superfine Grinding on Microstructure and Physical Properties of Auricularia Auricular Chunyu Yang1,a, Wenshui Xia2, Hailing Liu1, Qixing Jiang2, Chunli Yang1, Zhigang Jing1, Mei He1 1Department of Food engineering, Harbin University of Commerce, Harbin, China 2Department of Food Science, Jiangnan University, Wuxi, China E-mail: [email protected]

Abstract: Superfine grinding (SFG) always imparts introduces novel properties to food material when the size of particles reaches a certain scope. Based on our former research on the effect of SFG on changes of the function and molecular mass distribution, this study focus on the changes of structure and physical properties of Auricularia auricular (Aa) powder after SFG. Average diameter (AD) and particle diameter distribution, X-Ray Diffraction (XRD) structure, Scan Electrical Microscopy (SEM), absorbability, specific surface area and intrinsic viscosity (IV) of Auricularia auricular a powder before and after SFG were investigated in this paper. It was demonstrated that particle diameter distribution became narrower with the gradually decreasing of AD, and crystallizing appears intermittently at θ=26.3 proved the existence of small size effect. The microstructure of a powder transformed gradually from Irregular amorphous shape to regular bar shape and to ball uniform shape finally. With the decreasing of particle size of Aa SFG powder (SFGP), the specific surface area increases gradually, the iodine absorbability increases from 1294.899 mg/g to 6011.059 mg/g, the water recovery ratio increases by 25%,and IV increases from 4.804 Pa.S to 6.894 Pa.S under 40℃. The results showed SFG could affect the structure physical properties. Keywords: Auricularia auricular; Superfine grinding; Structure; Viscosity; Absorption coefficient

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Maillard Reaction Products in Glucose-Cysteine Model, Reacted at Strong Acid Initial pHs Followed by Fractionation, could Serve as Potent Anti-browning Agents

De-Bao Yuana, Ya Zhou, Yi-Xing Li, Lin Tan, Xin'An Zeng, Fen-Fang Li, Jiao Chen, Zhi-Qiang Jin, Hai-De Zhang, Zhen-Gang Zhao, Xiao-Yan Zheng Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, China E-mail: [email protected]

Abstract: The characteristics and inhibitory activity towards banana polyphenol oxidase(PPO) of Maillard reaction products (MRPs) prepared by heating an equimolar mixture of glucose and cysteine(final 1.0 M) at various initial pH (2-11) at 110 ℃ for 1 hour through a high-pressure vessel, were investigated. Initial pH of the glucose-cysteine model system affects the resultant MRPs in the aspect of anti-browning significantly. Acidic conditions favour to form MRPs with strong inhibitory ability against banana enzymatic browning. MRPs reacted at pH 2.0 served as the most excellent anti-browning agent. The Amadori rearrangement products may be the active components, due to its strong PPO inhibitory ability/copper chelating ability and antioxidant activity. A high active fraction with no odor/light color and good stability fractionated from MRPs reacted at pH 2.0 with the guide of PPO inhibition ability, exhibited their potential to serve as potent anti-browning agents. Keywords: Maillard reaction products; PH value; Banana; PPO; Enzymatic browning; Anti-browning Agents

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Absorption Mechanism of Four Nigeria Cowpea Varieties

Ayoola Olalusi1,a, Olushola Bolaji2 1Federal University of Technology, Akure, Nigeria 2Lagos State Polytechnic, Ikorodu, Lagos, Nigeria E-mail: [email protected]

Abstract: Water absorption characteristics of four Nigeria cowpea varieties were studied by soaking in water at tem-peratures 25-100 °C (25, 40, 55, 70, 85, and 100°C) in constant temperature water bath for 0.5-24 hours. Peleg‟s model was applied, data obtained from the experiment and the parameters computed were subsequently correlated with temperatures employed. The effect of temperature was also further interpreted using the Arrhenius relationship. The result revealed that the Peleg‟s rate constant K1 (Min. %-1) decreased significantly (p<0.05) as the hydration temperature increased. The Peleg capacity constant K2 (%-1) increased with increase in temperature. The maximum soaking time was 6 hours for Sokoto white and Ife Brown (big) and 5 ½ hours for Sokoto white (small) Ife bimpe cowpea. The coefficients of deter¬mination, R2 from 0.9818 to 0.9998 indicating a good fit. This research work revealed that Peleg‟s empirical method adequately described the hydration characteristics of these indigenous cowpea varieties. The activation energy for all the four varieties of cowpea was within the range of 22.25-24.49 kJmol-1. Keywords: Cowpea; Water absorption; Peleg‟s rate constant; Water; Temperature

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Some Processing Factors Affecting the Oil Yield of Sunflower Oil Seed

Akindele Folarin Alonge1,a, Adesoji Matthew Olaniyan2 1University of Uyo, Nigeria 2University of Ilorin, Nigeria E-mail: [email protected]

Abstract: Laboratory experiments were carried out to determine the effects dilution volume, water temperature and pressing time on the oil yield of sunflower by using a screw press. 100g samples of the already ground sunflower oil seeds were mixed with 2 and 20ml of water at different temperature of 20°C, 40°C, 60°C, 80°C and 100°C. They were subjected to a pressure of 4.3Kpa at a pressing time of 5, 10, 15, 20, 25 and 30 minutes. The replication for each experiment was carried out twice making a total of 120 tests. The statistical analysis of variance and graphs revealed that all processing factors i.e. dilution ratio versus water temperature correlations were significant on oil yield from sunflower (at P≤0.05) while other correlation were not. Oil yield increased gradually with increment of dilution ratio, water temperature and pressing time. Keywords: Processing; Oil; Sunflower; Yield, Dilution

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Rheological Properties of Non-Filtered Litchi Pulp

Lina Cheng, Daobang Tang, Gengsheng Xiaoa*, Yujuan Xu, Yulong Chen, Yuanshan Yu, Xian Lin Sericulture and Agro-food Processing Research Institute, Guangdong Academy of Agricultural Science, Guangzhou, China E-mail: [email protected]

Abstract: The rheological behavior of litchi (Litchi chinensis Sonn.) pulp was evaluated at different temperatures (10-60 °C at an interval of 10 °C), using different total solid (TS) concentrations (3.5%, 5.25%, 7.88%, 11.82%, and 17.73%) of litchi pulp prepared by beating directly. The results indicated that the litchi pulp presented a pseudoplastic behavior, with the Herchel-Bulkley (HB) and Power law (PL) models describing flow behavior of the samples. The flow behavior index (n) ranged from 0.3 to 1.0 under various temperatures and concentrations, revealing the shear-thinning (pseudoplasticity) nature of litchi pulp. Influence of temperature on the viscosity of the pulp was described using the Arrhenius-type equation, while influence of TS concentrations on the viscosity of litchi pulp was depicted by the power and exponential expressions. An optimized predicated model was obtained to describe the comprehensive effect of temperature and TS concentrations on the dynamic viscosity of litchi pulp concentrates. Keywords: Litchi pulp; Rheological; Modeling; Temperature; Concentration

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of ionic strength, plasticizer, and surfactant on wettability of chitosan coating solutions on banana fruit Sri Rahayoe, Wiratni Budhijanto, Siti Syamsiah Universitas Gadjah Mada E-mail: [email protected]

Abstract: The wettability of the coating solution on fruit surface is one of parameter to determine the effectiveness of edible coatings, which affects the coating thickness of the film.The aim of this research were to study the effect of ionic strength , plasticizer and surfactant addition on the wettability of chitosan coating solutions on banana fruit. Chitosan from crab dissolved in 1% acetic acid with a concentration of 0.5%, 1% and 1.5% (w/v). Chitosan coating solution was added NaCl (0.1 M - 0.5 M), glycerol (0.2% - 1% w/w) and tween 80 (0.02% - 0.1% w/w). The surface tension of all solutions was measured using a digital tensiometer. The contact angle of the solution on banana skin surface was measured using an optical microscope. Data of surface tension and contact angle are used to determine the force of cohesion and adhesion of coating solution on the surface of the fruit skin. The difference between the force of adhesion and cohesion is the damping coefficient indicating wettability. The increase in the concentration of chitosan, glycerol and tween 80 decreased the values of wettability and adhesion coefficients.However, the increased in the concentration of ionic strength on the chitosan coating solution led to an increase in wettability. The wettability near zero indicates total wetting and good parameters for a coating solution. The optimum values of the wettability were experimentally obtained with solutions of 1% (w/v) of chitosan, 0.2 M of NaCl, 0.6% (w/w) of glycerol, and 0.06% (w/w) of tween 80. Keywords: Chitosan; Wettability; Banana

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Autonomous Computer Vision System for Outdoors Quality Inspection and Sorting of Fruit after Harvesting S. Cubero1, S. Alegre1, N.Aleixos2, D. Lorente1, J. Blasco1,a 1Centro de Agroingeniería, Instituto Valenciano de Investigaciones Agrarias (IVIA), Cra., Moncada-Náquera km 5, Moncada, Valencia, Spain 2Instituto Interuniversitario de Investigación en Bioingeniería y Tecnología Orientada al Ser Humano, Universitat Politècnica de València, Camino de Vera s/n, Valencia, Spain E-mail: [email protected]

Abstract: Electronic sorters for quality and safety Inspection of fruits based on computer vision have been developed to be used mainly in packinghouses with two objectives, on one had to achieve the products to reach the consumer in batches according to diameter, color or any other external feature thus increasing its added value, and on the other hand to ensure products free of defects, diseases or contamination. The packinghouses are controlled environments with few limitations on energy to power electronic devices or in terms of computing power thus enabling the development of complex image analysis algorithms to inspect the products at high speed. However, the market and consumer exigencies as well as the social concerns about good practices, sustainability and traceability obligate to guarantee the quality from the earlier production stages of the crop. This work shows the development of energetically efficient equipment and optimized image analysis algorithms designed to work outdoors mounted on agricultural vehicles to inspect the quality and safety of the fruit after harvesting. The system is composed by a dual lighting system based on LEDs and a smart camera that includes the processing unit and the communication with the actuators of the machine, being all the equipment powered by solar panels. Image analysis algorithms have been developed to estimate the standard color and size of citrus fruits with an R2 coefficient of 0.918 and 0.993 respectively, as well as to inspect the presence of defects working at speed of eight fruits per second. The system has been tested working on a mobile platform allowing the presorting and classification of the fruit before arriving to the packinghouse, thus optimizing the quality of the harvested product, facilitating the accurate assessment of the price and the allowing the early planning of further treatments. Keywords: Mobile platform; Solar energy; Machine vision; Smart camera; Fruit pre-grading; Citrus fruits

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Mechanical and structural behaviors of different meat muscles during shear force tests

Lucas Arantes Pereiraa; Flávia Carolina Vargas; Paulo José do Amaral Sobral Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo – FZEA/USP, Avenida Duque de Caxias Norte, Brazil

E-mail: a [email protected]

Abstract: Shear force determination techniques are extremely important to study meat quality; however, most of the studies involve just Longissimus dorsi, as a standard. Thus, the objective of this research was to study the mechanical and structural behaviors of different meat muscles in shear force tests through the analysis of mechanical curves and the microstructure of sheared surfaces.Six muscles (beef: Longissimus dorsi, Tensor fasciae latae, Semitendinosus, Psoas major, Biceps femoris, and pork: Longissimus dorsi) were analyzed using a texturometer with a 1.01mm blade. Sheared surfaces were analyzed by scanning electron microscope. The Warner Bratlzer equipment provides just a shear value, while the texturometer generates a curve of force against time. The maximum force calculated in the curve is considered the shear force of the sample. Then, we observed that the mechanical curve behavior depends on the meat muscle. A well defined maximum peak was observed for Psoas major and Longissimus dorsi (pork), while Biceps femoris presented lower peaks after the maximum peak. Adversatively, Longissimus dorsi, Tensor fasciae latae and Semitendinosus muscles presented a broad peak, as a plateau. These varied behaviors may indicate the existence of different principles prior to the shear, such as compression. Concerning the sheared surfaces micrographs, different behaviors were also observed. Longissimus dorsi (beef), Semitendinosus, Psoas major and Biceps femoris presented deformed fibers occasioned by tensile strength. Fibers from Tensor fasciae latae, Semitendinosus, Psoas major and Biceps femoris were agglomerated because of the strong compression before the shear. Irregularities in thickness and shape of fibers, as well as the occurrence of empty spaces among fiber agglomerates were evident in Longissimus dorsi (pork). Typical shear characteristics were observed only for Longissimus dorsi (beef) and Biceps femoris. Thus, as the conclusion, shear tests may involve other mechanical principles such as compression and elongation depending on the meat muscle. Keywords: Tendernes; Microstructure; Compression; Tensile strength

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Optimization of Technical Parameters of Microwave-Vacuum Drying of Scallion and Quality Analysis

Hongliang Zenga, Shuting Li, Yi Zhang, Baodong Zhengb* College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China Institute of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, China E-mail: [email protected]; [email protected];

Abstract: In order to improve the quality and production efficiency, scallion was dried with microwave-vacuum drying (MVD) technology. The effects of vacuum degree, microwave power and loadage on chlorophyll content, pyruvate content, rehydration ratio were studied. The technical parameters of microwave-vacuum drying of scallion were optimized by using orthogonal design. And then the effects of three drying methods—MVD, hot-air drying (HAD), and vacuum freeze-drying (VFD), on the main quality of dried-scallion were investigated. The results showed that the optimal conditions of MVD scallion were obtained as following: vacuum degree of -80 kPa, microwave power of 3 kW, stack thickness of 25 mm. Under these conditions, MVD had the shortest drying time and lowest drying energy consumption, compared with HAD and VFD. And the chlorophyll content of MVD scallion was higher than VFD and HAD in turn. The rehydration ratio and allinase activity of MVD scallion were less than those of VFD, but higher than those of HAD. Among the three drying methods, the sensory quality of MVD scallion was the best by using fuzzy mathematics method. In addition, the results of scanning electron microscopy analysis showed that the shrinkage degree of MVD scallion was obviously higher than that of HAD and VFD, the organizational structure was compact, but the reticulate structure of MVD scallion was still clearly discerned. Keywords: Scallion; Microwave-vacuum drying; Optimization; Quality analysis

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The Effect of the Internal Structure of Extrudate on the Granulometric Composition of the American Crumb Bread Produced

Adam Ekielski1,a, Ting Meng2,b, Anna M. Klepacka3,c 1Faculty of Production Engineering, Warsaw University of Life Sciences, Nowoursynowska, Warsaw, Poland 2Department of Agricultural and Applied Economics, University of Georgia, 306 Conner Hall, Athens, Georgia 3Faculty of Production Engineering, Warsaw University of Life Sciences, Nowoursynowska, Warsaw, Poland E-mail: [email protected]; [email protected]; [email protected]

Abstract: Breadcrumb products are a component which has many applications in the food industry. It is used to sprinkle products or as a filler. The process of producing extruded crumb bread consists of making extruded pellets which are next crushed in a grinder. The purpose of the research was to determine the most suitable algorithm for calculating the fractal dimensions, in order to allow predicting the granulometric composition of the obtained American breadcrumbs. The fractal dimensions of cross-sectional image of the extrudate were studied. In order to calculate the fractal dimension the following methods were used: the box counting method, the differential box counting method, the variogram method, the triangular prism method and the power spectrum method. Changes in the internal structure of the extrudate produced were achieved by varying the moisture of the supplied raw material (18%, 22% and 25%) and the temperature of the extruder matrix (100oC, 130oC, 150C, 180C and 210oC). The extrudate in the form of pellets was carried to a crusher fitted with 3 mm sieves. The produced breadcrumbs were sifted through sieves with a 100, 250, 500, 800, 1000, 1600 and 2000 µmdiameter meshes. The results obtained indicate that there exists a correlation between the distribution of fractal dimensions and the granulometric distribution, presented as Wielbull‟s distributionof the produced crushed material (breadcrumbs like). The measurements made show that the power spectrum modified was best suited for description purposes, as it accounts for the effect of the image anisotrophy. The highest quantity of the waste fraction (powdery fraction) was generated where low values of the fractal dimension were produced; an increase in the fractal dimension values resulted in the reduction of the proportion of the powdery fraction. The proportion of each fraction was moderately related to the fractal dimension spectrum obtained in the course of an analysis if the cross-sectional image of the extrudate. Keywords: Breadcrumbs; Extrudate; Fractal dimension; Grinding; Granulometric distribution; Weibull distribution

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of accessions on fresh pumpkin fruit Quality

T.S. Workneh1,a*, Z. Teferi2, K Woldetsdik2 1Bioresources Engineering, School of Engineering, University of Kwazulu Natal, Private Bag X01, Scottsville, Pietermaritzburg, South Africa 2Haramaya University, School of Agricultural and Environmental Sciences, Dire Dawa, Ethiopia E-mail: [email protected]

Abstract: Evaluation of quality of fresh pumpkin (Cucuribita spp.) fruits was carried out. The experiment was aimed to assess the quality of 20 pumpkin fruit accessions in completely randomized block design with three replications. Pumpkin fruit were assessed for dry matter, total soluble solid, total sugar, reducing sugar, titratable acidity, pH, ascorbic acid and sugar-to-acid ratio. Significant (P ≤ 0.01) differences were observed for dry matter, total soluble solid, total sugar, reducing sugar, titratable acidity, ascorbic acid, pH and sugar to acid ratio for the 20 fresh pumpkin fruit accessions. Accession 8007 had the highest dry matter, total soluble solid and total sugar content. Pumpkin fruit accession 8807 had the highest ascorbic acid whereas pumpkin accession 4707 had the highest amount of reducing sugar and titratable acidity. Pumpkin fruit accession 7707 had the highest pH and TSS/TA ratio. Keywords: Pumpkin; Accessions; Quality; Ethiopia

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of pre-treatment and modified atmosphere packaging on volatile and microbial development of minimally-processed pomegranate arils and aril-sacs (cv. ‘Bhagwa’)

Oluwafemi J. Caleb1, 2,a, Wilhelmina V. Aindongo1,2, Pramod V. Mahajan3, Marena Manley2, Lucky Mokwena4, Umezuruike Linus Opara1,2,b* 1Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa 2Department of Food Science, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa 3INRA Research, Montpellier, France 4Central Analytical Facilities, Mass Spectrometry Unit, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa E-mail: [email protected]; [email protected]

Abstract: A major problem associated with minimally processed pomegranate arils (Punica granatum L.) is the development of off-odours and fungal growth when stored under modified atmosphere

packaging (MAP) at high CO2 and low O2. In this study, the effects of pre-treatment of arils and aril-sac with anti-browning solution containing (4-Hexylresorcinol (0.001 M) + Potassium sorbate (0.05 M) + Ascorbic acid (0.5 M) combined with passive-MAP were studied during storage at 5 °C for 15 days. Pre-treated and non-treated produce were packed in polypropylene trays and heat-sealed with polyethylene film of know permeability properties, and control samples were packed in polyethylene terephthalate (PET) trays with leads. Changes in postharvest quality attributes, volatile composition and microbial quality were evaluated at 3-day interval for 15 days. Pre-treating produce with anti-browning solution and MAP had significant effects on the onset off-odours and postharvest life of pomegranate arils and aril-sac. Pre-treated MA-packaged aril-sacs maintained the best postharvest life in comparison with other treatments. The postharvest life of non-treated and pre-treated MA-packaged arils were limited to 9 and 12 days, respectively, which was marked by the development of off-odour and fungal growth > 2.7 log CFU g-1. Furthermore, compositional changes in volatile compounds identified from GC-MS analysis were consistent with the results of microbial analysis across all the treatments. Keyword: Pomegranate arils and aril-sacs; Off-odour; MAP; Microbial quality; Postharvest life

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of sugar types and baking conditions on formation of acrylamide in roller moulding biscuit

Farinaz Aarabia, Javad Keramat, Mehdi Seyedain Islamic Azad University, Islamic Republic of Iran E-mail: [email protected]

Abstract: Presence of acrylamide in bakery products such as biscuit, considering their formulations and particular processing conditions, has caused various experiments to focus on these factors. In this investigation the effects of sucrose and inverted sugar in formulation and baking conditions (temperature-time) on acrylamide formation in roller moulding type biscuit in industrial scale and the relation between acrylamide level and biscuit surface colour were studied. In this research the amount of acrylamide in biscuit was determined by using gas chromatography tandem electron capture detector (GC-ECD). Results showed that decreasing the inverted sugar percentage by replacing of sucrose, decreased acrylamide content in the final product. The relationship between baking temperature and acrylamide concentration was also obtained as a parabolic equation with downwards concavity. A significant relation was observed between acrylamide level and sample lightness factor. Moreover, sensory evaluation of biscuits indicated that altering the formulation and baking conditions helped making the biscuits with acceptable colour and texture according to standard criteria in industrial scale with minimum acrylamide content. Keywords: Acrylamide; Biscuit; Inverted sugar; Sucrose; Temperature

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Polysaccharides on the Stability of Ice Cream Model Systems

Jinju Chenga, Ying Mab* School of Food Science and Engineering, Harbin Institute of Technology, Harbin, China E-mail: [email protected]; [email protected]

Abstract: Polysaccharides (PS) are commonly used as stabilizers in ice cream to improve the structural and textural properties. However in emulsion, the polysaccharides can interact with milk protein resulting in thermodynamic destabilization of systems. This paper focus on the effect of carboxymethylcellulose (CMC) and guar gum (GG) on the stability of ice cream model emulsions which consist of 11% skimmed milk powder (SMP) and 10% coconut oil. Qualities such as creaming, zeta-potential, surface adsorption, interfacial tension, microstructure and rheological properties were determined. Furthermore, the interactions between protein and PS attributed to stability of emulsions were characterized by fluorescence spectroscopy and absorption spectroscopy. The results indicated that the stability of ice cream model emulsions depended on the polysaccharide type and concentration. SMP/GG mixed systems were distinguished by a higher rate of creaming compared to SMP/CMC mixed models at the same level of polysaccharides (except for 0.1 wt %). Depletion flocculation was attributed to the destabilization of two systems. On the other hand, the attractive interactions between protein and CMC and enhanced apparent viscosity in the SMP/CMC mixed models were involved with lower creaming rate. These findings provide a theoretical basis for ice cream processing but further research is required because of the complicated ingredients and reactions involved during ice cream processing.

Keywords: Carboxymethylcellulose; Guar gum; Protein-polysaccharide interactions; Depletion flocculation; Ice cream models stability

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

The preparation and evaluation of CNPPs-soybean polypeptide complex

N Zhang1,a*, Y G Shi1, W X Huang1, Q Q Guo2, Y Y Wang3 1Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin, China; 2School of Forestry, Northeast Forestry University, Harbin, China 3Gastroenterology, Shanghai Easthospital, China E-mail: [email protected]

Abstract: The emulsification and emulsion stability of soy protein are not good enough. Therefore, we consider the possibility of re-using of Met-rich byproduct to integrate mildly with soy protein hydrophobic regions. Under the action of enzyme, these two form new protein-like complexes, thus contributing to the nutritional composition of soy protein more perfect while ensuring it has good functional properties. This paper took the casein non-phosphopeptides (CNPPs) to modify the soybean polypeptides by chymotrypsin assemble reaction, and the SDS-PAGE, emulsification characteristic and microstructure of the preparation CNPPs-soybean polypeptides complex protein were studied. The optimum technological parameter of assemble reaction was as follow: reaction temperature was 42℃, pH was 4.8, reaction time was 2h and the adding amount of chymotrypsin was 5% (W: V), the yield of product was 45.26±0.62% under these conditions. It affirmed that there had assemble between CNPPs and soybean polypeptides by SDS-PAGE. The functionality evaluation of the assemble protein found that the emulsifying activity was 0.28±0.02 and the emulsion stability was 13.44±0.47min, both were higher than that of soybean polypeptides. Microstructure showed that the assemble protein had more and homogeneous spheroid emulsifying particles than the soybean polypeptides, which proved that the modification of soybean polypeptides by CNPPs could increase the protein emulsibility and emulsibility. Keywords: CNPPs; Soybean polypeptides; Complex; Emulsification characteristic; Microstructure

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Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effects of Hsian-Tsao Gum on heat-induced gel prepared with pork salt-soluble meat proteins in model system

Junguang Li, Aimin Jianga*, Weiwei Cheng, Beibei Yin College of Food Science, South China Agriculture of University, Guangzhou, China E-mail: [email protected]

Abstract: The objective of this study was to determine the properties of the protein–polysaccharide interactions occurring in a gel formed by mixing hsian-tsao gum and salt-soluble muscle protein. Physicochemical properties and microstructure of the gel formed by salt-soluble muscle protein (SSMP) mixed with Hsian-tsao gum (HG) at different levels were investigated. Therefore, texture properties, water- holding capacity, chemical interaction and microstructure of the gel were determined. The results showed that the storage modulus (G′), hardness, chewiness and springiness of the gels were the highest in the gel containing with 0.15% HG, and it also could provide exc ellent water holding capacity, but SDS gel electrophoretic pattern of the SSMP did not reveal any changes. By contrast, the microstructure and changes of chemical interactions in the process of heat-induced gel with 0% and 0.15% HG, we found that the addition of 0.15% HG could enhance the main protein conformation to maintain the structure of the gel and improved the gel strength. Keywords: Hsian-tsao; Texture properties; Salt-soluble meat proteins; Gel

370

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Processing Conditions on Quality of Juice Extracted from Hu g Plum (Spondias Mombin) Fruit

Olaoye I O1, a*, Owolarafe O K2 1Department of Agricultural Engineering, the Polytechnic Ibadan, Ibadan, Nigeria 2 Departments of Agricultural and Environmental Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria E-mail:[email protected]

Abstract: The effect of machine shaft speed (120 to 150 rpm), loading (5 to 15 kg) and condition of ripeness (about-to-ripe and ripe) was investigated in this study using a newly designed juice extractor for spondias mombin fruit. The moisture content was observed to initially decrease as the shaft speed increased from 120 to 130 rpm and then increased as the shaft speed increases from 130 to150 rpm. Increase in loading increased moisture content of the juice at different shaft speeds. Increase in the shaft speed and loading tends to increase the ash content of the juice. Increased in shaft speed increased the fibre content of the juice. Statistical analysis of the effect of the processing conditions considered indicates that the separate and interactive effects of the three factors on the qaulity parameters of the juice were significant (p<0.05).

371

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Determinants of polish consumer behavior on the beef market in intercultural context

D.Sc Krystyna Gutkowska, Iwona Michałowicz, Sylwia Żakowska- Biemans, Marta-Sajdakowska Wroclaw University of Environmental and Life Science, Poland E-mail: [email protected]

Abstract: Consumers consume products that taste good, for pleasure, but also they rationalize their choices and select food products to ensure their health and such which are convenient to prepare. This general conclusion applies to all kinds of food, although the importance of the individual determinants of consumer behavior regarding food depends on the concrete product. In this context, it is interesting to focus on the specifics of consumer behavior towards beef meat, especially that its consumption in Poland in recent decades significantly declined and the potential supply growth for this type of meat in Poland is unequivocal. Keywords: Consumer behavior, Beef

372

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Application of Steamzyme Super in Quality Improvement of Steamed Bread

Bai Chen1,a*, Wei Xiao-yi1, Xu Qi-long1, Hu Meng-jiaozi1, Lu Hong2 1Tourism and Food College, Shanghai Business School, Shanghai, China 2 Laboratory of Biochemistry, Teaching Center of Biology, Fudan Univerisity, Shanghai, China E-mail: [email protected]

Abstract: The effection and optimum addition quantity of Steamzyme Super on steamed bread quality amelioration were studied by texture analyzer determination of physical properties and sensory evaluation. The results showed that: 1. Steamzyme Super had certain influence on dough by hardness, viscosity and cohesion, and the operability can be improved through the appropriate dosage; 2.Steamzyme super had a positive impact on the nternal texture indicators, such as hardness, springiness, chewiness; 3.When the amount dose of Steamzyme Super in 50mg/kg, it can improve bread quality greatly and increase the whiteness of the bread, without causing the dough sticky. Keywords: Steamed bread; Steamzyme Super compound enzyme; Texture

373

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Structural characterization of pectic polysaccharides extracted from the peel of two different papaya (Carica papaya) cultivars

Benoit Bargui Koubalaa, Germain Kansci, Stefanie Christiaens, Ann M. Van Loey, Marc E. Hendrickx University of Maroua, Cameroon, Katholieke Universiteit, Belgiu E-mail: [email protected]

Abstract: This study presents a structural comparison of the pectic cell wall polysaccharides between two papaya peel varieties (Solo and Local). Water-soluble (WSP), chelator-soluble (CSP) and sodium carbonate-soluble (NSP) pectin fractions were extracted from the peels of two papaya cultivars (Solo and Local). Structural characterization of the polysaccharide fractions was conducted using colorimetric, chromatographic and immuno-based approaches. The extracted pectins were evaluated in terms of yield and molecular composition (individual neutral sugars and galacturonic acid content, DM and molar mass). Anti-pectin monoclonal antibodies (JM5, JIM7, LM18, LM19, LM20 and PAM1) were used to identify pectic polysaccharide populations occurring in WSP and CSP. Results showed that AIR from Local papaya peels exhibited more galacturonic acid (268-293 mg/g dry weight) content than that from Solo papaya peels. Followed by NSP, CSP constituted the main pectic population found in Solo and Local papaya peels cell wall. Water-soluble pectins extracted from the two papaya cultivars exhibited a lower linearity and appeared to contain a high RG and a RG-I population with higher degree of branching than those found in CSP and NSP. Compared to WSP which were highly methoxylated (82-91%), a significant difference was found between the molar masses of the latter (140 - 160 KDa) and those of CSP and NSP (411-430 KDa). Results of immunodetection showed that WSP represented linear pectic polymers that are highly methyl-esterified with abundant side chains displaying a broad range in DM. However, for CSP fractions which were lower esterified immunodot-assay results suggested a rather broad range in DM. The various molecular properties of WSP, CSP and NSP suggest possible rheological studies. Keywords: Papaya pectin; Physicochemical properties; Immunodetection

374

Proceedings of the 8th CIGR Section VI International Technical Symposium, 3-7 Nov 2013, Guangzhou, China

Effect of Different Modified Atmosphere Packaging on postharvest Quality of Walnut Kernels

Rong Yanga, Xiaojie Qin, Xiaoxia Wang, Hongmei Xiao Nanjing Agriculture University, China E-mail: [email protected]

Abstract: The effect of different modified atmosphere packaging on maintaining quality of walnut kernels during cold storage was determined. Four different types of bag (the size is 60 cm×80 cm, every bag contain 5.0 Kg walnut kernels) were applied to storing and packaging the walnut kernels. The major components of nano particles were nano-Ag, nano-TiO2, polyethylene, attapulgite clay, and coupling agent. Triplicate samples were prepared for every treatment. All the samples were stored at (2±1) ℃ and a relative humidity of 40-45% for 180 days. During the process of storage, in bags of group b and c, CO2 level should be kept on 20% and O2 should be 3%, and related indexes were determined regularly. After 180 days of storage, walnut kernels were produced into amber walnuts respectively for the accelerated storage test. All the samples were maintained at 37 ℃ and a relative humidity of 40-45% in the thermostatic and humidistat chamber for 30 days. Then the related indexes of amber walnuts were regularly evaluated. The results showed that nano-material packaging provided better control of color and sensory changes of walnut kernels, than other packaging bags (P＜0.05). Accelerated storage test was set to further prove the effect and significance of storage technology. The results also indicated that nano-material packaging and PE MAP could significantly inhibit the increase of POV and carbonyl group value of amber walnuts (P＜0.05), and the difference of inhibition effect of these two packaging was not significant(P＞0.05). POV of the amber walnuts in KNY17//CPE30 MAP was 110.8% higher than the group of PE MAP, and 86.9% higher than nano-material packaging. Also, carbonyl group value of group KNY17//CPE30 MAP was 50.5% higher than PE and 70.2% higher than nano-material packaging. The results of AV analysis was same with the storage of walnut kernels, PE MAP, KNY17//CPE30 MAP, and nano-material packaging could significantly reach the same inhibition effect (P＜0.05). Respectively, increase rate of AV of amber walnuts packaged by these three types container were 6.5%, 10.4%, 4.3%, and the difference between them was not significant (P＞0.05).The conclusions could be obtained from this study was that, nano-material packaging had the best preservative effect on walnut kernels, it could effectively maintain the color, sensory, and inhibit the oxidation and hydrolysis of walnut kernels. If only inhibition of oxidation was considered, PE MAP also can achieve the same effect with nano-material packaging. Keywords: Walnut kernels; Modified atmosphere storage; Packaging material; Storage quality; Amber walnuts

375

An J. Y...... 121 Author Index Ana Lúcia Fernandes Pereira ...... 107 Andiani A...... 265 A Angers P...... 17 A. Sobral P. J...... 34 Anggoro A. D...... 100 A. Wilson R...... 160 Anuntagool J...... 161 Abdulhameed S. S...... 342 Arámbula-Villa G...... 18 Abdullah N., ...... 344 Ares G...... 154 Abiodun I. V...... 156 Armenzoni M...... 74 Adepegba A. O...... 171 Arowora K.A ...... 271 Adetunji C. O...... 271 Arulmari R...... 109 Adriana R. S...... 164 Arzate-Vázquez I...... 85 Afshari H...... 267 Ashenafi M...... 3 Agnolon Pallone EMJ...... 34 Ashraf Z...... 123 Aguilera J. M ...... 5 Astatkie T...... 15 Ahotupa M...... 141 Augustin M. A...... 302 Ajayi A...... 171 Auldist M...... 302

Akande F. B...... 289 B Akonor P. T...... 41 B. F...... 109 Akubuo C. O...... 283 Bai X. J...... 179 Alaa El-Din A. Bekhit ...... 77, 78, 79 Bail P. L...... 313 Alabi A. A...... 193 Balaban M...... 350 Alam A. N...... 158 Banakar A...... 254 Alarcón-Zayas A...... 297 Bantle M...... 66 Alberto de Vega ...... 223, 337 Barbosa Bittante AMQ...... 34 Alegre S...... 360 Barreiro P...... 40 Aleixos, N...... 360 Barreiro-Elorza P...... 297 Al-Habib O...... 342 Barriada Pereira J. L...... 339 Alimi B. A...... 147, 320 Barth M. M...... 284 Alipour M...... 330 Bartošková P...... 237 Allen P...... 174 Bartoszewska K...... 329 Alleri M...... 318 Bellavi Jayashiva S. P...... 263 Alonge A. F...... 99, 358 Bi J. F...... 130, 131, 165, 268 Altaf G...... 113 Bi W. W...... 44 Aman S. Abdul Majid ...... 342 Bian K...... 54, 55 Amanah H. Z...... 265 Bian Z. Y...... 203 Amin MS Abdul Majid ...... 342 Billard T...... 200

Bintoro N...... 100 Chen G. Y...... 215 Birch E. J...... 77, 78, 79 Chen H. H...... 87 Blasco J...... 224,360 Chen Jing...... 92 Blondeau P...... 221 Chen Jiao...... 356 Bobak L...... 63, 276 Chen K. J...... 215 Bohnet S...... 12 Chen Lan...... 331 Boicet-Fabré T...... 297 Chen Lian...... 293 Bolaji O...... 357 Chen M. R...... 334 Bolling J. S...... 228 Chen M. Y...... 291 Bonfim R. C...... 71 Chen M...... 213 Borovikova ...... 83 Chen Q. Q...... 130, 131, 165, 268 Bu G. H...... 72 Chen R. J...... 130 Bußler S...... 286, 287 Chen Shan...... 65 Bubník Z...... 59, 347 Chen Sheng...... 86, 186, 309 Bulut S...... 93 Chen W. J...... 111, 216, 218, 256, 332 Chen X. D...... 8, 56, 101, 324 C Chen X. H...... 310 C. Regalado M. J...... 270 Chen Y. G...... 112 Caballero E...... 48 Chen Y. H...... 219, 292, 293, 294 Cai M. Y...... 269, 280, 295 Chen Y. L...... 359 Cai Z. K...... 272 Cheng J. H...... 208, 309, 354 Caicedo Flaker C. H...... 34 Cheng J...... 145 Calderón-Domínguez G...... 220 Cheng L. N...... 359 Caleb O. J...... 253, 264 Cheng Ya. Q...... 331 Cao Y. Q...... 256 Cheng Yongqiang...... 58 Cardenas- Pérez S...... 224 Cheng Yuqing ...... 53 Carne A...... 77, 78, 79 Chevallier S...... 200 Carrasco J. J...... 224 Chinnan M...... 326 Catania P...... 318 Cimini A...... 37 Cayot N...... 313 ČopíkováJ...... 237 Chang H. C...... 163 Correa E.C...... 40 Chanona J. J...... Correia Costa J. M...... 107 ... 85, 116, 220, 221, 222, 223, 224, 337, 338, 339 Cronje P...... 236 Chauhan A...... 73 Cruz-De La Cruz L. L...... 164 Cheio J...... 200 Cubero S...... 360 Chen B. Y...... 30 Cui D...... 217, 219 Chen F. S...... 72,188 Cybulska J...... 13, 45 Chen G. X...... 210, 323

Czarniecka-Skubina E...... 150 ElGamal R...... 97 Elmasry G...... 174 D Erkan N...... 247 Dai Z...... 196 Espinosa-Solares T...... 18 Daneshvar M...... 277 F Dantes P. T...... 249 Day L...... 301 Faez M...... 123 Delele M. A...... 253 Fahri F...... 75 Deliza R...... 71, 154 Faisal S...... 26, 113, 114 Della-Valle D...... 200 Falah S...... 278 Deng D. D...... 282 Fan L...... 126 Deng Q. C...... 169 Fan R. B...... 122 Deng Z. Y...... 117 Fan Y. W...... 117 Derossi A...... 67, 173 Fang H...... 239 Devi Y. S...... 128 Fang W...... 323 Dhakal S...... 153, 212 Farid M...... 351 Díaz-Barcos V...... 40 Farrera R. R...... 223, 224, 337 Diezma. B...... 40 Fashakin J...... 155, 156 Domingue K...... 200 Fawole O. A...... 253, 331 Domínguez G. C...... 222 Fefelov O. O...... 83 Domínguez-Fernández R. N...... 85 Feng C. H...... 22 Dowona S...... 41 Feng L...... 151 Dróżdż B...... 329 Feng M. Y...... 340 Drummond L...... 22 Feng Y. Z...... 225 Du B...... 322 Fernández L. G...... 221 Du Y. F...... 30 Florczak I...... 36, 329 Duan L. F...... 323 Florkowski W. J...... 326 Duangkhamchan W...... 142 Folezzani M...... 35 Dugina K. V...... 31, 60 Fomina I. M...... 33 Durek J...... 228 Fonteles T. V...... 108 Francesco G. D...... 38, 115 E Freeman G. J...... 38 Echeverri C...... 40 Fröhling A...... 46, 228, 229 Ehlbeck J...... 143, 286, 287 Fu N...... 101 Eikevik T.M...... 66 Fu X...... 340 Eisvand H. R...... 278 Fu Y. W...... 191 Ekielski A...... 36, 325,326,329 Fukuoka M...... 11, 27 Elepaño A. R...... 249, 270

G H

Ganesh S...... 134 Hagan L...... 41 Gao L. P...... 50 Hamidi-Esfahani Z...... 123 Gao Q. Y...... 168 Han C. R...... 310 Gao Q...... 340 Han L. H...... 32 Gao Z. J...... 119 Han L. P...... 51, 162 Gao Z. M...... 219 Han X. Y...... 136 Garibay V...... 223, 338 Han X...... 122, 284 Gaspar A...... 154 Han Z...... 80, 81 Gavrish T. V...... 31 Hao J. M...... 76 Ghadiri A...... 46, 143 Hashem S...... 311 Ghahfarokhi N. K...... 84 Hashemi S. J...... 148,149, 262, 279 Ghasemi Pirbalouti A...... 175, 199 Hasny A...... 329 Glover-Amengo M...... 41 Hassan N...... 158, 347 Gómez-Sanchis J...... 224 Havard P...... 15 Goodarzi M...... 230, 231, 232 Hazbavi I...... 254 Grigorenko S. A...... 83 He H. J...... 211 Grochowicz J...... 103, 150, 214, 311, 329 He J. G...... 238 Gu M...... 183 He J. L...... 250, 255 Guadarrama L...... 221, 222, 223, 337 He M...... 355 Guadarrama-Fernández L...... 232 He S. D...... 44 Guan E. Q...... 54, 55 He S. H...... 201 Guan W...... 218 He X. G...... 238 Guan Y. G...... 345 He Y. T...... 29 Guerra-Ramírez D...... 164 He Y...... 90, 151, 152, 226, 239, 290 Guo F...... 306 Henke S...... 59, 237, 347 Guo N...... 21 Hernandez H. M...... 222, 223, 337 Guo R...... 30 Hernández-Botello M. T...... 339 Guo S. G...... 170 Hernández-Sánchez H...... 220 Guo W. H...... 54, 55 Hertwig C...... 143 Guo X. M...... 167 Hinková A...... 59, 347 Guo Z. B...... 82 Hitzmann B...... 228 Gupta S...... 182 Hojjatoleslamy M...... 84, 175, 199, 330 Gutiérrez-López G...... 85 Hong Q...... 144 Gutiérrez-Martínez S. M...... 116 Hong X. Z...... 235 Hopkins D. L...... 75

Hosaka A...... 240

Hossain M...... 158 J Hou Y...... 181 Jacob J...... 46, 229 Hu B...... 120, 346 Jäger H...... 229 Hu F ...... 24 Jahim J. M...... 305 Hu J. N...... 117 Janicki A...... 150 Hu S. Q...... 184 Jayas D. S...... 4 Hu S. Q...... 181, 334 Ji H. W...... 23, 76, 132 Hu W. F...... 14, 129 258 Jiamjariyatam R...... 137 Hu X. P...... 163, 257 Jiang A. M...... 170 Hu Y. F...... 260 Jiang H. Y...... 217 Huang C. L...... 210, 233, 234 Jiang N...... 210, 323 Huang D. Y...... 129 Jiang Q. X...... 355 Huang F. H...... 169 Jiang S. T...... 110 Huang J. J...... 101 Jiao X. Y...... 20 Huang K...... 120 Jiao Y. H...... 122 Huang L...... 65 Jiao Y...... 165, 268 Huang P...... 307 Jiménez-Ariza T...... 40 Huang Q. D...... 169 Jin H. L...... 354 Huang S...... 324 Jin J...... 298 Huang W. Y...... 76 Jin Z. Q...... 356 Huang Y. L...... 111 Jing Z. G...... 355 Huang Y. P...... 215 Jothi J. S...... 312 Huang Y. W...... 29 Jousselin L...... 200 Huang Z. J...... 105, 106 Jukka-Pekka S...... 141 Hui L. J...... 29 Jungtheerapanich S...... 161 Hussain S...... 349 K I Karyadi J. N. W...... 100 Ibironke S...... 155, 156 K. Jayaraj Rao ...... 307 Ahmad H. I...... 342 K. Narsaiah ...... 160 Ige I. M...... 155, 156 Kadam T.D...... 266 Igwegbe E. W...... 99 Kadlec P...... 347 Ihara I...... 191 Kalbarczyk J...... 311 Inchuen S...... 125 Kale M. M...... 321 Irvine J. L...... 43, 135 Kallio H...... 141 Ituen E...... 327 Kalt W...... 15 Ivakhnenko E. A...... 33 Kamaldeen O. S...... 303

Kamruzzaman M...... 174 Kuna-Broniowska I...... 336 Kozioł A...... 45 Kuna-Broniowski M...... 214 Kapseu C...... 138 Kupczyk A...... 329 Kapti R. K...... 128 L Kassim A...... 296 Lafarge C...... 313 Kasthuri R ...... 157 Kato M...... 27 Lai C. H...... 88, 89 Lai L. S...... 343 Kaur B. P...... 73, 91 Lallbeeharry P...... 101 Kaur C...... 319 Lan Y. B...... 118 Ke N. N...... 258 Landahl S...... 236 Keramat J...... 84, 175, 199 Khaliduzzamna ...... 194 Lanre-Iyanda Y. A...... 193 Lara-Serrano M...... 116 Khan M. N...... 133 Larsen D...... 350 Khandare V. S...... 61, 62, 259, 266, 317, 319 Lartundo-Rojas L...... 116 Khojastehnazhand M...... 230, 231, 232 Leal Jr W...... 71, 154 Khoshtaghaza, ...... 254 Le-Bail A...... 200 Khozroughi A. G...... 46 Lee C. T...... 102 Khueankhancharoen J...... 192 Kimura T...... 353 Lee E. G...... 38 Lei X. X...... 282 Klepacka A. M...... 325, 326 Leite K. F...... 108 Knorr D...... 229 Leng D. S...... 234 Ko N. W...... 87 Leow C. W...... 102 Ko W. C...... 88, 89 Kok F. S...... 102 Leray G...... 200 Lesiow T...... 63, 276 Kong W. W...... 239 Li Bin ...... 20, 21, 306 Kongpensook V...... 137 Li Bing ...... 51, 162, 185, 202, 257 Korzeniowska M...... 63, 276 Li C. B...... 241 Kosaka Y...... 240 Kroh L. W...... 46 Li F. F ...... 356 Li H. B...... 122 Kruk B...... 13, 45 Li H...... 292 Kuang Z. S...... 202 Li J. R...... 196 Kujawa S...... 348 Li J. Y...... 284 Kulkarni S...... 308 Kumar J...... 182 Li Jing...... 117 Li Jun...... 29 Kumar P...... 248 Li L...... 181, 185, 202, 257, 334 Kumar S...... 39 Li M. M...... 54, 55 Kumar V...... 26, 39, 114 Li M...... 133

Li Q. M...... 201 Liu D. J...... 250, 255, 307 Li Q...... 284 Liu D...... 207, 209 Li W. H...... 159 Liu F...... 239 Li X. D...... 44 Liu F...... 12 Li X. J...... 110 Liu G. H...... 260 Li X. L...... 90, 290 Liu G. S...... 238 Li Y. Q...... 121 Liu G. Q...... 257 Li Y. T...... 162 Liu G...... 181 Li Y. X...... 356 Liu H. J...... 25 Li Y. Y...... 212 Liu H. L...... 355 Liamkaew R...... 64 Liu H. M...... 47, 196, 341 Lian X...... 132 Liu He...... 29 Liang G. M...... 196 Liu Hong...... 225, 310 Liang H. X...... 314 Liu J...... 195, 255, 307 Liang M...... 184 Liu K. L...... 188 Liang Y...... 65 Liu L. B...... 233 Liang Z. L...... 185, 257 Liu M. H...... 144 Liao J. M...... 341 Liu M...... 65 Liao L...... 136 Liu Q...... 210, 233, 234, 323 Ligero P...... 223, 337 Liu R...... 117 Lih-Shiuh L...... 343 Liu S...... 19 Lima Almeida F. D...... 107 Liu S. C...... 23, 76, 132 Lima M. A...... 107 Liu S. X...... 159 Lin H. T...... 291, 292, 293, 294 Liu S...... 304 Lin H...... 133 Liu X. L...... 55 Lin L. S...... 293 Liu X. M...... 226 Lin S. X...... 163 Liu X. R...... 117 Lin X...... 359 Liu X...... 130, 131, 165, 268 Lin Y. F...... 291, 292, 293, 294 Liu Y. Y...... 153 Lin Y. L...... 21 Liu Yuan...... 180 Lin Z. Q...... 293 Liu Y...... 110 Liu B. L...... 252 Liu Yang...... 196, 341 Liu B. X...... 25 Liu Ying...... 121 Liu B...... 21 Liu Y. L...... 309 Liu C. H...... 25 Liu Z. W...... 80 Liu C. Y...... 172 Llave Y...... 11 Liu D. H...... 72 Lobachova N. L...... 31

Logan A...... 302 Martorana A...... 318 Lorente D...... 224, 360 Martynenko A...... 15, 112 Lourenço R. V...... 34 Masuvadi M. R...... 160 Lu J. J...... 126 Mathias S. P...... 71 Lu J. Z...... 217 Mazur J...... 103 Lu W. H...... 284 Md. Yunos K. F...... 344 Luan D. L...... 12 Meeso N...... 49, 98, 124 Luo X...... 122 Méndez-Méndez J. V...... 220 Luo Y...... 238 Mendoza J. A...... 223, 337 Luo Z. G...... 126 Mendoza Pérez J. A...... 339 Luo Z...... 258 Mendoza-Madrigal A. G...... 220 Meng T...... 325, 326 M Meng X. J...... 20, 306 Ma F...... 168 MerrelováJ...... 237 Ma J...... 207 Miao X. D...... 180 Ma T...... 29 Mierczyńska J...... 13, 45 Ma W. P...... 32 Millán-Giraldo M...... 224 Ma Y. S...... 354 Mirani Z. A...... 133 Ma Y...... 201 Mishra H. N...... 52 Ma Z. H...... 184 Mishra P. K...... 36 Mabesa L. B...... 249 Mishra S...... 52 Magwaza L. S...... 236 Mohammad A. W...... 305, 315, 317 Mahalingaiah L...... 308 Mojaradi B...... 230, 231, 232 Makanjuola O. M...... 171 Mojisola ...... 42 Makarski B...... 336 Montanari R...... 74 Makino Y...... 19, 240, 304 Moomevandi S. J...... 277 Malathi D...... 157 Moresi M...... 37 Mamat S. N. H...... 16, 245 Moschetti G...... 318 Mamat S. N. H. B...... 333 Mostan A...... 254 Mandge H. M...... 160 Mouazen A. M...... 236 Manfredi M...... 35 Muhamad I. I...... 16, 102 Manjula B ...... 157 Mustapa Kamal S. M...... 344 Manzoor M...... 113 Mutreja R...... 248 Mao D. H...... 203 Mutukumira A. N...... 263 Mao W. J...... 27, 132 N Marchini D...... 74 Marconi O...... 37, 38, 115 N. Jha S...... 160 Martin K...... 138 Narciso Fernandes A. N...... 108

Narsaiah K...... 160 Pahlawi Q. A., ...... 333 Nataliia O...... 83 Palacios E...... 338 Neto O. C...... 154 Palacios-González E...... 220 Nettmann E...... 229 Pallone E...... 34 Ng C. Y...... 315, 317 Pan H. P...... 14 Ng L. Y...... 315, 317 Pan L. J...... 110 Nie P. C...... 152 Pang X. X...... 241 Nieuwoudt H. H...... 236 Pang Z. L...... 241 Nirasawa S...... 58 Panpatil S. M...... 62 Nishida T...... 11 Paquet-Durand O...... 228 Niven B. E...... 77, 79 Pawar T. J...... 61 Nketia S...... 41 Pei-Jung T...... 343 Nobre C...... 146 Peng Y. K...... 153, 212 Peng Y...... 351 O Peralta E. K...... 249 Ogundele B. A...... 271 Perea-Flores M. J...... 116 Ogunkunle A...... 271 Pérez J. C...... 221, 2422 Ogunniyi O. I...... 99 Perretti G...... 37, 38, 115 Ohagwu C. J...... 283 Pham T. T. C...... 17 ÖKSÜZ A...... 281 Pieters J. G...... 97 Olalusi A...... 357 Pilli T. D...... 67, 173 Olaniyan A. M...... 99, 303, 358 Pin A...... 302 Olek W...... 348 Ponce C. E ...... 338 Oloyede C. T...... 289 Poomsa-Ad N...... 142 Oniya O. O...... 289 Popova V. M...... 83 Opara U. L...... 236, 246, 253, 264, 331 Pour V...... 59, 347 Oshita S...... 19, 240 Pradipasena P...... 137 Oteros R...... 40 Prudencio-Torres B. E...... 164 Otsuka Y...... 19 Pu H. B...... 207, 208 Owusu M...... 41 Pu Y. Y...... 65 Oyarekua A...... 42 Puganen A...... 141 Oyelek I. F...... 303 Q Oyeniran O. A...... 193 Özden Ö...... 261 Qi J...... 332 Oziemblowski M...... 63, 276 Qin Q...... 324 Qin W...... 250, 255 P Qin X. J...... 329 Padi A...... 41 Qin X. J...... 272

Qiu C. Y...... 180 Salehudin M. H...... 16, 245, 333 Qiu S. S...... 50 Salleh E...... 16, 245, 333 Qu J. H...... 207 Sanni L. O...... 147 Qu X. J...... 23, 76 Sarpong D...... 326 Quek S. Y...... 350, 351, 352 Sasaso A...... 212 Sastre de Vicente M. E...... 339 R Satanina V...... 15 Raghavan V...... 6 Sayem S. M...... 158 Rahayoe S...... 265 Schaich K. M...... 141 Rajak D...... 39 Schlüter O...... 46, 143, 228, 229, 286, 287 Ramirez-Arpide ...... 18 Schnabel U...... 286, 287 Rao P. S...... 73, 91 Sedaghat Boroujeni L...... 175, 199 Ratseewo J...... 49, 98 Selçuk A...... 261 Ratti C...... 17 Severini C...... 67, 173 Razali F...... 102 Shahbazi F...... 166, 277, 278 Regalado M...... 270 Shakerian A...... 84 Reineke K...... 143 Shams-Ud-Din M...... 312 Ren J. Y...... 183, 184 Shanina O. M...... 31, 60 Reni A...... 335 Shao C. L...... 131 Reyes-Trejo B...... 164 Shao Y. F...... 197 Rezaei M...... 230, 231, Shao Y. N...... 239 Riu J...... 221 Sharafi R...... 277 Rius F. X...... 221 Shariaty M. A...... 84, 330 Robles A. M...... 222 Shelke P. S...... 259 Rodrigues S...... 107, 108 Shen J. T...... 21 Ronsse F...... 97 Shen L...... 298 Rosenthal A...... 71, 154 Shen Q...... 352 Roslan J...... 344 Shen X...... 334 Ruan W. H...... 165, 268 Shi G. R...... 198 Ruiz-Altisent M...... 40 Shi H...... 152 S Shi J...... 169 Shi Q...... 196, 341 S Kulkarni ...... 308 Shittu T. A...... 147 Sá Ferreira J. C...... 71 Si L. Y...... 272 Sabo R...... 338 Si Z. H...... 238 Saeys W...... 230, 231, 232 Siatkowski M...... 348 Sahari M. A...... 123 Siddick S. A...... 134 Sakai N...... 11, 27

Siddiqui A.A...... 194 Taiwo A. G...... 193 Sileoni V...... 115 Tan L...... 356 Singh J...... 182 Tang C...... 195 Singh R. P...... 7 Tang D. B...... 359 Siriamornpun S...... 49, 98, 124, 125 Tang J. M...... 12 Ślęzak M...... 150 Tang M. M...... 218, 332 Sobczak P...... 103, 311 Tang Q...... 167 Sobratee N...... 296 Tang R. Y...... 251 Soha S...... 84 Tang Y...... 56 Solari F...... 74 Tang Z. W...... 12 Solat F...... 148 Tao L. R...... 269, 280, 295 Song F...... 256 Tao N. P...... 180 Song W...... 201, 284 Tao Y...... 28 Song X. Y...... 252 Taruna I...... 127 Srivastava G. K...... 182 Tatsumi E...... 58 Su J. Y...... 257 Tchaya G. B...... 138 Su Y. L...... 87 Terres E...... 223, 338 Sue-Siang T...... 77, 78, 79 Terrés-Rojas E...... 339 Suhimi N. M...... 305, 315 Terry L. A...... 236 Sun D. W...... 22, 24, 28, 80, 81, 119, 174, 207, Thipayarat A...... 64, 192 208, 209, 211, 225, 328 Tian C. R...... 218 Sun L. J...... 47, 196, 341 Tian F...... 251 Sun L. W...... 305 Tian Y...... 101 Sun T...... 110 Tolstorebrov I...... 66 Sun W. W...... 86, 126 Tomasiewicz K...... 311 Sun-Waterhouse D. X...... 187 Torabi A...... 149, 262 Surami N...... 127 Tortoe C...... 41 Sutarsi N...... 127 Toyoda K...... 191 Suwandy V...... 75 Trejo-Valdez M...... 339 Syahbana A...... 127 Turchetti B...... 115 Synytsya A...... 237 Szczepanik M...... 103 U Szmanko T...... 63, 276 U. Baradi M. A...... 270 Umar S. N...... 128 T

Tabassum R...... 114 V Tabatabaekoloor R...... 149, 262, 279 Vallone M...... 318 Taghizade G...... 279 Vadivambal R...... 4

Van de Ven R...... 75 Weireld G. D...... 146 Varadharaju N...... 157 Welti-Chanes J. S...... 85 Vejs L...... 347 Wen Q...... 195 Vélez-Rivera N...... 224 Weres J...... 348 Venkateshaiah B.V...... 308 Wesołowska-Janczarek M...... 103 Vignali G...... 35, 74 Williams R...... 302 Visvanathan R...... 109, 157 Win A...... 263 Wiset L...... 142 W Wójcik G...... 329 W. Zhang ...... 228 Wojdalski J...... 329 Waghmare G. M...... 62, 321 Workneh T.S...... 275, 296 Wahyu Karyadi J. N...... 100 Wu C. J...... 341 Wang B...... 29 Wu D...... 152, 211 Wang H...... 216, 256 Wu H. W...... 53, 314 Wang J. J...... 179 Wu L. F...... 170 Wang J. X...... 133 Wu L. G...... 238 Wang J...... 216 Wu P. P...... 197 Wang Jun ...... 50, 235, 328 Wu W. F...... 118 Wang K...... 234 Wu X. J...... 56 Wang L...... 284 Wu X. L...... 345 Wang Lin ...... 314 Wu X. Y...... 130, 131, 165, 268 Wang Ling...... 251 Wu Y...... 110 Wang M. K...... 233 X Wang M. S...... 73 Wang N. N...... 209 Xia W. S...... 355 Wang S. L...... 238 Xiao G. S...... 202, 359 Wang S. Z...... 186 Xiao H. B...... 144 Wang W. J...... 47 Xiao H. M...... 272 Wang W...... 238 Xiao H. W...... 119 Wang X. C...... 180 Xiao P...... 104, 179 Wang X. X...... 272 Xiao Y. Z...... 198 Wang Y. L...... 47, 196, 341 Xie C. Q...... 151 Wang Y. P...... 104, 179 Xie H...... 257 Wang Z. Y...... 284 Xie W. C...... 53, 132, 203, 314 Wanyo P...... 124 Xie Y. C...... 210 Waskar D. P...... 61 Xiong G. X...... 86 Waskar D.P...... 259, 266 Xiong L. Z...... 210, 323 Waterhouse G...... 187 Xiong Y. B...... 195, 307

Xu B. J...... 322 Yang Y...... 110 Xu D. C...... 172 Yao C. Y...... 44 Xu D. F...... 47, 196, 341 Yao S. P...... 104 Xu H. R...... 213 Yao X. M...... 65 Xu J. Q...... 169 Yao Y...... 260 Xu M. M...... 54, 55 Ye J. P...... 21 Xu S...... 131 YEŞİLTAŞ M...... 247 Xu T...... 118 Yi H. X...... 122 Xu W. H...... 188 You L. J...... 340 Xu X. F...... 184 Yu K. Q...... 90, 290 Xu Y. J...... 359 Yu Q...... 328 Xu Y...... 57, 227 Yu S. F...... 288 Xu Yi ...... 298 Yu S. J...... 86, 120, 167, 168, 345, 346 Xue C. H...... 122 Yu S. Q...... 129 Yu X. J...... 152 Y Yu Y. S...... 359 Ye X. Q...... 218, 256 Yuan D. B...... 356 Yan J...... 195 Yuan F...... 292 Yang B. N...... 21 Yuan H. C...... 144 Yang B. R ...... 141 Yun S...... 101 Yang C. L...... 355 Z Yang C. X...... 188 Yang C. Y...... 355 Zawiślak K...... 103, 311 Yang F. L...... 117 Zdanowska P...... 36, 329 Yang G. S...... 309 Zdunek A...... 13 Yang H. S...... 186 Żelazinski T...... 36 Yang J. Y...... 169 Zeng F...... 168 Yang P. Y...... 43, 135 Zeng H. L...... 105, 106 Yang R. L...... 202 Zeng S. X...... 30, 82 Yang R...... 272 Zeng X. A. 80, 81, 92, 207, 208, 209, 328, 356 Yang T...... 28 Zhang B. S...... 282 Yang W. N...... 210, 233, 234, 323 Zhang C. H...... 23, 203 Yang W...... 57, 227 Zhang C...... 239 Yang X. H...... 53, 132, 203, 314 Zhang Chong ...... 30 Yang Y. C...... 21 Zhang D. J...... 57, 227 Yang Yi-Chao ...... 209 Zhang H. D...... 356 Yang Y. D...... 132 Zhang H. H...... 118 Yang Y...... 324 Zhang H. L...... 226

Zhang H...... 218 Zhao Y. Q...... 282 Zhang J. C...... 20, 306 Zhao Y. R...... 90, 290 Zhang K...... 54, 55 Zhao Y. X...... 57, 227 Zhang L. F...... 72 Zhao Z. G...... 356 Zhang L. L...... 153 Zhao Z...... 57, 227 Zhang L. R...... 213 Zheng B. D...... 30, 82, 105, 106 Zhang L. W...... 122, 284 Zheng M. M...... 169 Zhang L...... 44 Zheng X. Q...... 288 Zhang Lu...... 56 Zheng X. Y...... 356 Zhang M. W...... 202 Zheng X. Z...... 25 Zhang M. X...... 180 Zheng Y. J...... 332 Zhang P. J...... 120, 346 Zheng Z. G...... 280 Zhang Q. G...... 269, 280 Zhou C. X...... 23 Zhang Q...... 239 Zhou J. C...... 296 Zhang Shen ...... 291, 294 Zhou Q. E ...... 218 Zhang S...... 122 Zhou W. B...... 56 Zhang T. Y...... 269,280 Zhou Y. H...... 130 Zhang W...... 219 Zhou Ya ...... 356 Zhang W. L...... 284 Zhou Y...... 58 Zhang W. T...... 272 Zhou Z. Q...... 14 Zhang X...... 257 Zhu D. H...... 101 Zhang Yingchun...... 122 Zhu D. S...... 29 Zhang Y. C...... 288 Zhu F. L...... 226 Zhang Y. P...... 65 Zhu H...... 118 Zhang Y...... 105, 106 Zhu S. M...... 167 Zhang Yu ...... 145 Zhu W. J...... 121 Zhang Z. H...... 22, 28 Zhu W...... 86 Zhao D...... 58 Zhu Y...... 153 Zhao Di ...... 51 Zhuang H...... 284 Zhao J. H...... 144 Židová P...... 59 Zhao J...... 153 Zimmermann B. F...... 109 Zhao L...... 119 Zou Q. S...... 65 Zhao M. M...... 136, 183, 184, 187, 340 Żukiewicz-Sobczak W...... 103, 311 Zhao S. L...... 111, 256, 332 Zverev V. O...... 60 Zhao X. J...... 202 Zhao Ya-mei ...... 121 Zhao Y. M...... 55