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Article: Artificial Neural Network Modeling of Drying Kinetics and Color Changes of Ginkgo Biloba Seeds during Microwave Drying Process

Bai, Jun-Wen / Xiao, Hong-Wei / Ma, Haile / Zhou, Cunshan

Journal of food quality, 2018:3278595

2018

Abstract: Ginkgo biloba seeds were dried in microwave drier under different microwave powers (200, 280, 460, and 640 W) to determinate the drying kinetics and color changes during drying process. Drying curves of all samples showed a long constant rate period and ... ...

Abstract	Ginkgo biloba seeds were dried in microwave drier under different microwave powers (200, 280, 460, and 640 W) to determinate the drying kinetics and color changes during drying process. Drying curves of all samples showed a long constant rate period and falling rate period along with a short heating period. The effective moisture diffusivities were found to be 3.318 × 10−9 to 1.073 × 10−8 m2/s within the range of microwave output levels and activation energy was 4.111 W/g. The L* and b* values of seeds decreased with drying time. However, a* value decreased firstly and then increased with the increase of drying time. Artificial neural network (ANN) modeling was employed to predict the moisture ratio and color parameters (L,a , and b*). The ANN model was trained for finite iteration calculation with Levenberg-Marquardt algorithm as the training function and tansig-purelin as the network transfer function. Results showed that the ANN methodology could precisely predict experimental data with high correlation coefficient (0.9056–0.9834) and low mean square error (0.0014–2.2044). In addition, the established ANN models can be used for online prediction of moisture content and color changes of ginkgo biloba seeds during microwave drying process.
Language	English
Document type	Article
Database	Repository for Life Sciences

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Article: Effects of solar drying operation equipped with a finned and double-pass heat collector on energy utilization, essential oil extraction and bio-active compounds of peppermint (Mentha Piperita L.)

Mokhtarian, Mohsen / Kalbasi-Ashtari, Ahmad / Xiao, Hong-Wei

Drying technology. 2022 Apr. 1, v. 40, no. 5

2022

Abstract: Three methods of shade (MI), open sun (MII) and new designed of solar (MIII) drying were used for peppermint dehydration. The air velocity (u) and temperature (Td) of MI, MII and MIII were 0.5, 0.5, and 1.5 m/s and 32, 36, and 48 °C, respectively. The ... ...

Abstract	Three methods of shade (MI), open sun (MII) and new designed of solar (MIII) drying were used for peppermint dehydration. The air velocity (u) and temperature (Td) of MI, MII and MIII were 0.5, 0.5, and 1.5 m/s and 32, 36, and 48 °C, respectively. The energy utilization efficiency, Td/u ratio and drying rate of MIII reached 85%, 48 °C.s.m⁻¹ and 12.5 gH₂O/min, respectively, which were higher than those in MI and MII. The inhibition power of dried peppermints against 6-log colony forming unit/ml of Staphylococcus aureus (Sa) were also evaluated. While the chlorophyll and essential oil extraction efficiency of MIII-product were 30% and 60% respectively higher than those in MII-product, its total phenolic contents and antioxidants activities were 25% and 26% more than those in MI-product. The essential oil of MIII-product had significantly (p < 0.05) higher inhibiting compounds (mainly Menthone) against pathogenic gram-positive Sa compared with those in MI and MII-products.
Keywords	Mentha piperita nothosubsp. piperita ; Staphylococcus aureus ; air ; chlorophyll ; energy ; essential oils ; heat ; menthone ; temperature
Language	English
Dates of publication	2022-0401
Size	p. 897-923.
Publishing place	Taylor & Francis
Document type	Article
ZDB-ID	2049461-0
ISSN	1532-2300 ; 0737-3937
ISSN (online)	1532-2300
ISSN	0737-3937
DOI	10.1080/07373937.2020.1836650
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Frustration over Chinese academic database charges.

Xiao, Hong-Wei / Wang, Jun / Fang, Xiao-Ming

Nature

2022 Volume 605, Issue 7911, Page(s) 620

MeSH term(s)	China ; Data Management ; Databases, Factual ; Frustration ; Publishing
Language	English
Publishing date	2022-05-24
Publishing country	England
Document type	Letter
ZDB-ID	120714-3
ISSN	1476-4687 ; 0028-0836
ISSN (online)	1476-4687
ISSN	0028-0836
DOI	10.1038/d41586-022-01417-4
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Zs.A 26: Show issues			Location: Je nach Verfügbarkeit (siehe Angabe bei Bestand) bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular Jg. 1995 - 2021: Lesesall (1.OG) ab Jg. 2022: Lesesaal (EG)
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Article ; Online: Enhanced aerosols over the southeastern Tibetan Plateau induced by open biomass burning in spring 2020.

Xiao, Yang-Ning / Xiao, Hong-Wei / Sun, Qi-Bin / Zhao, Bei / Xiao, Hua-Yun

The Science of the total environment

2023 Volume 867, Page(s) 161509

Abstract: The Tibetan Plateau is the third pole of the world, with an essential role in regulating Northern Hemisphere climate. Previous studies showed that atmospheric aerosols over the Tibetan Plateau are influenced by biomass burning (BB) products from South ... ...

Abstract	The Tibetan Plateau is the third pole of the world, with an essential role in regulating Northern Hemisphere climate. Previous studies showed that atmospheric aerosols over the Tibetan Plateau are influenced by biomass burning (BB) products from South and Southeast Asia. In fact, open biomass burning (OBB) is also an important form of BB in Southeast Asian countries, causing serious springtime air pollution yearly. However, there are still scientific gaps in the contribution of OBB to surrounding regional aerosols, especially on the Tibetan Plateau. In order to quantify this contribution, we collected samples of fine particulate matter and derived the concentrations of major water soluble ion, water soluble organic carbon (WSOC), and total carbon (TC) and total nitrogen (TN) as well as the dual isotopic compositions of carbon and nitrogen (δ
Language	English
Publishing date	2023-01-10
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	121506-1
ISSN	1879-1026 ; 0048-9697
ISSN (online)	1879-1026
ISSN	0048-9697
DOI	10.1016/j.scitotenv.2023.161509
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Article ; Online: Identification and expression analysis of the CqSnRK2 gene family and a functional study of the CqSnRK2.12 gene in quinoa (Chenopodium quinoa Willd.).

Xiao-Lin, Zhu / Bao-Qiang, Wang / Xiao-Hong, Wei

BMC genomics

2022 Volume 23, Issue 1, Page(s) 397

Abstract: Background: Sucrose non-fermenting 1 (SNF1)-associated protein kinase 2 (SnRK2) proteins belong to a relatively small family of plant-specific serine/threonine (Ser/Thr) protein kinases. SnRK2s participate in the abscisic acid (ABA) signaling pathway ... ...

Abstract	Background: Sucrose non-fermenting 1 (SNF1)-associated protein kinase 2 (SnRK2) proteins belong to a relatively small family of plant-specific serine/threonine (Ser/Thr) protein kinases. SnRK2s participate in the abscisic acid (ABA) signaling pathway and play important roles in many biotic and abiotic stresses. At present, no SnRK2 gene has been reported in quinoa, and the recently published genome for this species provides an opportunity to identify and characterize the SnRK2 gene family. Results: We identified 13 SnRK2 genes in the C. quinoa genome by bioinformatics analysis. Based on their phylogenetic relationships, these genes were divided into three subfamilies, similar to the situation in other plant species. Gene duplication analysis showed that there were seven pairs of homologous genes in the CqSnRK2 family, and that purifying selection played an important role in the evolution of SnRK2 genes. Gene structure analysis showed that the first exon in the SnRK2 family genes has the same length as the last exon, and that CqSnRK2 genes in the same subfamily have similar gene structures. Sequence analysis showed that the N-terminal region contains three highly conserved motifs. In addition, many kinds of cis-elements were identified in the promoter region of CqSnRK2, including those for hormone responses, stress responses, and tissue-specific expression. Transcription data analysis and qRT-PCR results showed that CqSnRK2 has different expression patterns in roots, stems, and leaves, and responded to biotic and abiotic stresses such as low temperature, salt, drought, and abscisic acid (ABA). In addition, we found that the protein encoded by CqSnRK2.12 was localized to the cytoplasm and nucleus, and there was no self-activation. The results of CqSnRK2.12 overexpression showed that transgenic Arabidopsis thaliana lines had increased drought tolerance compared to the controls. Conclusion: The results of our study provide references for further studies on the evolution, function, and expression of the SnRK2 gene family in quinoa.
MeSH term(s)	Abscisic Acid/metabolism ; Arabidopsis/genetics ; Arabidopsis/metabolism ; Arabidopsis Proteins/genetics ; Chenopodium quinoa/genetics ; Chenopodium quinoa/metabolism ; Gene Expression Regulation, Plant ; Phylogeny ; Plant Proteins/metabolism ; Protein Serine-Threonine Kinases/genetics ; Stress, Physiological/genetics
Chemical Substances	Arabidopsis Proteins ; Plant Proteins ; Abscisic Acid (72S9A8J5GW) ; Protein Serine-Threonine Kinases (EC 2.7.11.1)
Language	English
Publishing date	2022-05-24
Publishing country	England
Document type	Journal Article
ZDB-ID	2041499-7
ISSN	1471-2164 ; 1471-2164
ISSN (online)	1471-2164
ISSN	1471-2164
DOI	10.1186/s12864-022-08626-1
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Effect of the ripening stage on the pulsed vacuum drying behavior of goji berry (Lycium barbarum L.): Ultrastructure, drying characteristics, and browning mechanism.

Zhang, An-An / Xie, Long / Wang, Qing-Hui / Xu, Ming-Qiang / Pan, Yan / Zheng, Zhi-An / Lv, Wei-Qiao / Xiao, Hong-Wei

Food chemistry

2024 Volume 442, Page(s) 138489

Abstract: In current work, the effect of ripening stages (I, II, and III) on pulsed vacuum drying (PVD) behavior of goji berry was explored. The shortest drying time of goji berry was observed at stage I (6.99 h) which was 13.95 %, and 28.85 % shorter than those ... ...

Abstract	In current work, the effect of ripening stages (I, II, and III) on pulsed vacuum drying (PVD) behavior of goji berry was explored. The shortest drying time of goji berry was observed at stage I (6.99 h) which was 13.95 %, and 28.85 % shorter than those at stages II, and III, respectively. This phenomenon was closely associated with the ripening stage, as contributed by the initial physiochemical differences, ultrastructure alterations, and moisture distribution. In addition, lower maturity suffered more severe browning, primarily due to the enzymatic and non-enzymatic reactions of phenolics, followed by pigment degradation and the Maillard reaction. Additionally, the PVD process promoted the rupture and transformation of the pectin fractions, also causing browning either directly or indirectly through participation in other chemical reactions. These findings suggest that the appropriate ripening stage of goji berry should be considered as having a significant impact on drying behaviors and quality attributes.
MeSH term(s)	Lycium/chemistry ; Vacuum
Language	English
Publishing date	2024-01-19
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2024.138489
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Article ; Online: Drying quality and energy consumption efficient improvements in hot air drying of papaya slices by step-down relative humidity based on heat and mass transfer characteristics and 3D simulation

Ju, Hao-Yu / Vidyarthi, Sriram K. / Karim, M. A. / Yu, Xian-Long / Zhang, Wei-Peng / Xiao, Hong-Wei

Drying Technology. 2023 Feb. 13, v. 41, no. 3 p.460-476

2023

Abstract: Convective hot air drying technology is widely used for fruits and vegetables drying process due to its simplicity in usage, small investment, and convenience in operation. However, it is generally considered energy-intensive process with lower drying ... ...

Abstract	Convective hot air drying technology is widely used for fruits and vegetables drying process due to its simplicity in usage, small investment, and convenience in operation. However, it is generally considered energy-intensive process with lower drying efficiency and quality because of unprecise control of drying process. In order to solve these problems, step-down relative humidity (RH) hot air drying technology was applied for papaya drying to improve drying efficiency and quality and reduce energy consumption. The effect of constant RH (20%, 30%, 40%, and 50%) and step-down RH of 50% with different holding times (10, 30, 60, and 90 min) and then decrease to 20% on heat and mass transfer process, drying quality, and energy consumption was examined. Results showed that decreasing RH contributed to improvement in the drying rate (DR). Compared to constant RH of 20%, the drying time under initial RH of 50% for 30 min followed by 20% RH shortened by 21.4%. Additionally, under this RH control strategy, the rehydration ratio (RR) and energy consumption achieved their maximum (7.71 ± 0.06) and minimum value (0.015 ± 0.001 kJ/g), respectively. During initial drying stage, high RH improved convective heat transfer coefficient (hₜ) values and material temperature increased quickly. Furthermore, high RH contributed to maintaining pore structure formation, which benefited moisture diffusion. When RH was reduced, low RH enhanced convective mass transfer coefficient (hₘ) significantly, resulting in rapid diffusion of internal moisture at high temperature, as well as rapid moisture evaporation from the surface. Therefore, step-down RH hot air drying was verified to improve drying of papaya slices, making it energy efficient process. The findings in current work indicate step-down relative humidity strategy is a promising technique to enhance hot air drying process, quality, and energy efficiency of papaya slices.
Keywords	air ; convection ; energy efficiency ; evaporation ; heat transfer coefficient ; mass transfer ; moisture diffusivity ; rehydration ; relative humidity ; temperature ; Papaya slice ; step-down RH ; hot air drying ; heat and mass transfer ; 3D simulation
Language	English
Dates of publication	2023-0213
Size	p. 460-476.
Publishing place	Taylor & Francis
Document type	Article ; Online
ZDB-ID	2049461-0
ISSN	1532-2300 ; 0737-3937
ISSN (online)	1532-2300
ISSN	0737-3937
DOI	10.1080/07373937.2022.2099416
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Extraction and characterisation of starch from cassava (Manihot esculenta) agro-industrial wastes

Weligama Thuppahige, Vindya Thathsaranee / Moghaddam, Lalehvash / Welsh, Zachary G. / Wang, Tony / Xiao, Hong-Wei / Karim, Azharul

LWT. 2023 June, v. 182 p.114787-

2023

Abstract: This study has investigated the potential of extracting starch from cassava agro-industrial wastes, namely, cassava peel and bagasse, as a non-edible source and has developed an extraction method to maximise the starch extraction from these sources. ... ...

Abstract	This study has investigated the potential of extracting starch from cassava agro-industrial wastes, namely, cassava peel and bagasse, as a non-edible source and has developed an extraction method to maximise the starch extraction from these sources. Obtained extracts were characterised and their properties were compared with that of commercial cassava starch. The results demonstrated that cassava peel starch yield (30 ± 2 % wt.) was significantly higher than that from bagasse (8 ± 1 % wt.). Scanning Electron Microscopy (SEM) and Fourier Transform Infrared (FTIR) analyses revealed that starches extracted from cassava peels, bagasse and commercial starch had very similar morphology and functional groups. Main crystalline phase, α-amylose dihydrate identified by X-ray diffraction (XRD) in peel, bagasse and commercial starches were 98.3(2) %, 98.5(1)% and 100% respectively. The highest percentage (by weight) of crystallinity phases: quartz (0.33%) and whewellite (1.53%) were detected in peel and bagasse starches respectively. Cassava peel and bagasse have been proven to be potential alternative sources of starch, and the excellent properties exhibited by the starch extracted from these sources suggest their potential applications as biodegradable food packaging matrices, as an alternative to the commonly used commercial cassava starch.
Keywords	Fourier transform infrared spectroscopy ; Manihot esculenta ; X-ray diffraction ; bagasse ; biodegradability ; calcium oxalate ; cassava ; cassava starch ; crystal structure ; electron microscopy ; quartz ; starch ; Agro-industrial waste ; Alternative starches ; Starch extraction ; Starch-matrices ; Valorisation
Language	English
Dates of publication	2023-06
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2023.114787
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Superheated steam processing: An emerging technology to improve food quality and safety

Fang, Jiajia / Liu, Chongxin / Law, Chung-Lim / Mujumdar, Arun S. / Xiao, Hong-Wei / Zhang, Chunjiang

Critical Reviews in Food Science and Nutrition. 2023 Oct. 25, v. 63, no. 27 p.8720-8736

2023

Abstract: Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy- ... ...

Abstract	Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry. Compared to conventional processing methods, SHS holds higher heat transfer coefficients, which can reduce microorganisms on surface of foodstuffs efficiently. Additionally, SHS generates a low oxygen environment, which prevents lipid oxidation and harmful compounds generation. Furthermore, SHS can facilitate development of desired product quality, such as protein denaturation with functional characteristics, proper starch gelatinization, and can also reduce nutrient loss, and improve the physicochemical properties of foodstuffs. The current work provides a comprehensive review of the impact of SHS on the nutritional, physicochemical, and safety properties of various foodstuffs including meat, fruits, and vegetables, cereals, etc. Additionally, it also provides food manufacturers and researchers with basic knowledge and practical techniques for SHS processing of foodstuffs, which may improve the current scope of SHS and transfer current food systems to a healthy and sustainable one.
Keywords	charcoal ; food industry ; food quality ; gelatinization ; heat transfer ; lipid peroxidation ; meat ; microwave treatment ; nutrition ; oxygen ; protein denaturation ; shelf life ; starch ; steam ; Superheated steam ; foodstuffs ; vitamin ; antioxidant capacity ; texture ; color
Language	English
Dates of publication	2023-1025
Size	p. 8720-8736.
Publishing place	Taylor & Francis
Document type	Article ; Online
ZDB-ID	1037504-1
ISSN	1549-7852 ; 1040-8398
ISSN (online)	1549-7852
ISSN	1040-8398
DOI	10.1080/10408398.2022.2059440
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Comparison of immersion freezing, osmo‐dehydrofreezing and air freezing on freezing parameters and physicochemical properties of mango (Mangifera indica L.)

Li, Jing‐Wei / Zhao, Jin‐Hong / Dong, Xiao‐Qian / Xiao, Hong‐Wei / Zhang, Sai / Peng, Yi‐Jiao

International Journal of Food Science & Technology. 2023 Aug., v. 58, no. 8 p.4344-4353

2023

Abstract: Effects of immersion freezing (IF), osmo‐dehydrofreezing (ODF) and air freezing (AF) on freezing parameters and physicochemical properties of frozen mango were studied. Results showed that IF had the shortest freezing time, followed by ODF and AF. In ODF ...

Abstract	Effects of immersion freezing (IF), osmo‐dehydrofreezing (ODF) and air freezing (AF) on freezing parameters and physicochemical properties of frozen mango were studied. Results showed that IF had the shortest freezing time, followed by ODF and AF. In ODF groups, dehydrofreezing in 50% glucose (G‐50) showed the highest quality. Mangoes pre‐treated in glucose had higher quality than those pre‐treated in trehalose. The quality of osmo‐dehydrofrozen mangoes was more affected by freezing rate than by difference between freezing temperature and the glass transition temperature (T−Tg'). Compared with the AF, IF in 60% ethylene glycol (EG‐60) and ODF in G‐50 significantly improved the quality of mangoes, including colour change and drip loss reduced by 43.7%, 28.6%, 41.4% and 19.6%, hardness increased by 540.7% and 413.6%, and contents of vitamin C and total phenol increased by 30.7%, 24.3%, 18.3% and 6.4%, respectively. Overall, IF in EG‐60 was the most favourable method for frozen mangoes.
Keywords	Mangifera indica ; air ; ascorbic acid ; color ; drip loss ; ethylene glycol ; glass transition temperature ; glucose ; hardness ; mangoes ; phenols ; technology ; trehalose
Language	English
Dates of publication	2023-08
Size	p. 4344-4353.
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	883561-5
ISSN	0950-5423
ISSN	0950-5423
DOI	10.1111/ijfs.16536
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