کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6402613 | 1330889 | 2014 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of expansion by “Intensification of Vaporization by Decompression to the Vacuum” (IVDV) on polyphenol content, expansion ratio, texture and color changes of Australian chickpea
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کلمات کلیدی
δpDICTexturizationTPCCCRDSeeds - دانهTemperature - دماResponse surface methodology - روش سطح پاسخRSM - روششناسی سطح پاسخprocessing time - زمان پردازشHARD - سختHardness - سختیcentral composite rotatable design - طراحی چرخشی مرکب کامپوزیتInitial water content - محتوای اولیه آبExpansion ratio - نسبت توسعهQuality - کیفیت
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
“Intensification of Vaporization by Decompression to the Vacuum” (IVDV) is proposed as a pre-treatment for texturizing biological products. It consists in exposing humid products to high steam pressure, reached within 1 s, for a defined time followed by a rapid decompression to the vacuum. It was studied in the aim of expanding chickpeas. Response surface methodology was applied to study the effect of operating parameters (initial water content (W = 15.2-48.8 g/100 g DM), steam pressure (P = 4.5 Ã 105-9.5 Ã 105 Pa) and processing time (t = 6.6-23.4 s)) on polyphenols content, expansion ratio, hardness, work done and color. High P liberated bound polyphenols mainly when combined with high W, while high t caused their denaturation. Expansion was greatly increased by P and t and to different extents by their quadratic effects and interactions. It depended on the product's rheological properties and the quantity of steam generated upon decompression. P and t provoked textural changes by decreasing hardness, while W increased compactness. Color underwent significant changes after seeds had dried tending to yellow. IVDV is a good texturizing process which preserves a part of chickpea's polyphenols and provides it with some color, appreciated during post-treatments.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 59, Issue 2, Part 1, December 2014, Pages 874-882
Journal: LWT - Food Science and Technology - Volume 59, Issue 2, Part 1, December 2014, Pages 874-882
نویسندگان
Rachelle Mrad, Mirna Rouphael, Richard G. Maroun, Nicolas Louka,