Effects of ultrasound treatment on the starch properties and oil absorption of potato chips

As a non-thermal processing method, the ultrasound treatment prior to the frying process has been demonstrated with great potential in reducing the oil absorption of fried food. This research aimed to evaluate the effect of ultrasound pretreatment on starch properties, water status, pore characteristics, and the oil absorption of potato slices. Ultrasound probe set with two power (360 W and 600 W) at the frequency of 20 kHz for 60 min was applied to perform the pretreatments. The results showed that ultrasound pretreatment led to the surface erosion of starch granules and higher power made the structure of starch disorganized. Moreover, the fraction of bound water and immobilized water were changed after ultrasonic pretreatment. Pores with the minor diameters (0.4–3 μm and 7–12 μm) were formed after ultrasound pretreatment. The penetrated surface oil (PSO) content, and structure oil (STO) content were reduced by 27.31% and 22.25% respectively with lower power ultrasound pretreatment. As the ultrasound power increased, the surface oil (SO) content and PSO content increased by 25.34% and 12.89% respectively, while STO content decreased by 38.05%. By using ultrasonic prior to frying, the quality of potato chips has been greatly improved.     

Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips

The initial water content was closely related to the oil absorption and properties of fried food. The effects of convective air drying (D) and ultrasound combined convective air drying (UD) pretreatment on the properties and oil absorption of potato chips have been investigated. The oil contents were 48.48 ± 1.42% and 39.78 ± 3.08% for control samples (without D and UD pretreatment) and ultrasound treated samples (without D pretreatment). When the mass loss of samples was reached the proportion of quality to without drying samples quality 80%, 50%, and 20%, the oil contents of D pretreated samples decreased by 12.67%, 28.24% and 62.07%, respectively, and the oil contents of UD pretreated samples decreased by 7.42%, 24.10% and 51.76% (compared to the ultrasound pretreated samples ), respectively. By applying ultrasound before frying, more cracks and pores were exhibited of fried potato chips. After drying process, potato chips exhibited less disruption of cell structure and less deformation of cell irregular. The hardness of the D and UD pretreated potato chips increased with the extension of drying. The FTIR analysis stated the formation of amylose-lipid complexes. This research could contribute to providing evidence for the development and application of the pretreatment strategies.     

Investigation on the influence of ultrasonic pretreatment on color,quality and antioxidant attributes of microwave dried Inula viscosa (L.)

Impact of various ultrasound pretreatment and microwave drying parameters on the qualitative and antioxidant characteristics of Inula viscosa (L.) was investigated in this study. The leaves of Inula viscosa (L.) were sonicated for 10, 20, and 30 min in an ultrasonic bath (37 kHz, 150 Watts). Microwave drying was done at three distinct times (1, 3, and 5 min) and with three different microwave power levels (100, 180, and 300 Watts). Microwave dried samples were tested for color characteristics (L*, a*, b*), chlorophyll, carotenoid, total phenol, and antioxidant content. All dried samples were prepared by infusing them in hot water as tea, and the sensorial properties of teas including odor, color, aroma, and overall acceptability were evaluated by panelists. For 10, 20, and 30 min of ultrasound pretreatment, the L* values of leaves varied from 37.70 to 49.76, 34.97 to 46.25, and 27.88 to 43.34, respectively. The total carotenoid concentration ranged from 0.12 to 0.32 mg/g DW, while the total chlorophyll content was from 0.44 to 0.94 mg/g DW. The antioxidant activity of Inula viscosa (L.) leaves that were dried at 300 Watts for 5 min did not change significantly as a result of ultrasound pretreatment. There was a significant positive correlation between aroma and TPC, as well as between color and overall acceptability. The darkest-colored teas were deemed preferable by the panelists.     

Effect of ultrasonic treatment on the activity of sugar metabolism relative enzymes and quality of coconut water

In this study, tender coconuts were treated with high-intensity ultrasound (US) for 20 min at a frequency of 20 kHz and a power of 2400 W. Compared with control group, US treated coconut water had a higher content of total soluble solid and sugar/acid ratio along with a lower pH value and conductivity, and the contents of sucrose, fructose and glucose were also higher. Results from HS-SPME/GC–MS showed that there was no significant difference in the content of volatile compounds in coconut water before and after US treatment. The activities of sugar metabolism enzymes such as sucrose phosphate synthase, sucrose synthase, acid invertase (AI) and neutral invertase were inhibited by US, of which AI had the strongest inactivation. Circular dichroism and fluorescence spectra showed that the secondary and tertiary structure of AI molecule were destroyed with the increase of US intensity and time, which was confirmed by the change of particle size distribution pattern and scanning electron microscopy. Molecular docking and molecular dynamics showed that US treatment prevented the recognition and binding of sucrose and AI molecules, thereby inhibiting the decomposition of sucrose. In conclusion, our results indicate that US can inhibit the activity of AI and maintain the sugar content to increase the quality as well as extend the shelflife of coconut water, which will bring more commercial value.     

Techno-economic comparative assessment of the ultrasound,electrostatic and microwave supported coalescence of binary water droplets in crude oil

In this study, comparative assessment of the technical performance, energy usage and economic impact of ultrasound, electrostatics and microwave on the coalescence of binary water droplets in crude oil was conducted. The effect of different oil properties such as crude oil viscosity (10.6–106 mPa s) and interfacial tension (IFT) (20–250 mN/m) on the coalescence time and energy consumption was examined. In addition, operation conditions such as inlet emulsion flow velocity (10–100 mm/s), electric field type, ultrasound frequency and applied voltage amplitude (0–30 kV) were evaluated. The numerical models showed good agreement with experimental findings in the literature. Moreover, the process time of the dewatering process increased with rising inlet flow velocities. The elevation of the coalescence time with velocity can be attributed to the increasing effect of flow disturbance, and the reduction of the emulsion residence time. As regards the IFT, the coalescence time reduced as the IFT was increased. This can be associated with the improved stability of emulsions formed at lowered IFT. As the maximum droplet size is directly proportional to the IFT, lowering the IFT reduces the peak diameter of the droplets that are present in the emulsion. Moreover, the coalescence time followed the order: ultrasound < microwave < electrostatics approaches under varying IFT. The coalescence energy increased from ∼15 J, ∼90 J and ∼25 mJ to ∼61 J, ∼235 J and ∼26 mJ for microwave, electrostatics and ultrasound techniques, respectively, as the viscosity was raised from 10.6 to 106 mPa s. Ultrasound coalescence showed significant energy and economic savings in comparison to microwave and electro-coalescence. Hence, ultrasound coalescence would be a potential method for standalone or integrated demulsification over the two other techniques. However, there are indications that beyond a viscosity of 300 mPa s, the effect of ultrasound becomes weak with significant hindrance to droplet movement and accumulation. This analysis provides fundamental insights on the comparative behavior of the three emulsion separation techniques.     

Effects of ultrasonic pretreatment of soybean protein isolate on the binding efficiency,structural changes,and bioavailability of a protein-luteolin nanodelivery system

The combination of protein and flavonoids can ameliorate the problems of poor solubility and stability of flavonoids in utilization. In this study, soybean protein isolate pretreated by ultrasonication was selected as the embedding wall material, which was combined with luteolin to form a soybean protein isolate-luteolin nanodelivery system. The complexation effect and structural changes of soybean protein isolate (SPI) and ultrasonic pretreatment (100 W, 200 W, 300 W, 400 W and 500 W) of soybean protein isolate with luteolin (LUT) were compared, as well as the changes in digestion characteristics and antioxidant activity in vitro. The results showed that proper ultrasonic pretreatment increased the encapsulation efficacy, loading amount and solubility to 89.72%, 2.51 μg/mg and 90.56%. Appropriate ultrasonic pretreatment could make the particle size and the absolute value of ζ-potential of SPI-LUT nanodelivery system decrease and increase respectively. The FTIR and fluorescence results show that appropriate ultrasonic pretreatment could reduce α-helix, β-sheet and random coil, increase β-turn, and enhance fluorescence quenching. The thermodynamic evaluation results indicate that the ΔG < 0, ΔH > 0 and ΔS > 0, so the interaction of LUT with the protein was spontaneous and mostly governed by hydrophobic interactions. The XRD results show that the LUT was amorphous and completely wrapped by SPI. The DSC results showed that ultrasonic pretreatment could improve the thermal stability of SPI-LUT nanodelivery system to 112.66 ± 1.69 °C. Digestion and antioxidant analysis showed that appropriate ultrasonic pretreatment increased the LUT release rate and DPPH clearance rate of SPI-LUT nanodelivery system to 89.40 % and 55.63 % respectively. This study is a preliminary source for the construction of an SPI nanodelivery system with ultrasound pretreatment and the deep processing and utilization of fat-soluble active substances.     

超声波对PEG/磷酸盐双水相系统组成及BSA分配的影响

超声波有望强化双水相萃取分离过程。本文研究了超声波对聚乙二醇(PEG)/磷酸盐双水相系统(ATPS)组成及牛血清白蛋白(BSA)在其中分配的变化规律。在超声波作用下,由于PEG6000的分子量增大,引起PEG600010%(w/w)/PO43-6%(w/w)ATPS在混合过程的Gibbs自由能变化增大,所形成的两相间差别变大,相图节线变长;而且,PEG分子量增大改变了BSA在双水相系统的静电作用和盐析作用,超声波作用提高了BSA在ATPS上相中的含量,增大了分配系数,减少了下相分配率。     

Effects of Poisson's ratio on the band gaps and defect states in two-dimensional vacuum/solid porous phononic crystals

The effects of the Poisson’s ratio of the solid host on the band gaps and point defect states of the mixed elastic wave modes in two-dimensional vacuum/solid porous PNCs are studied by numerical simulations. Four typical systems are considered. The four systems are, respectively, (I) the system with a square lattice and circular pores, (II) the system with a hexagonal lattice and circular pores, (III) the system with a square lattice and square pores and (IV) the system with a hexagonal lattice and regular-hexagonal pores. In the latter two systems, with respect to the outer boundaries of the Wigner-Seitz unit cell, the pores rotate 45° and 30°, respectively. Some observable effects of the Poisson’s ratio are found in the numerical results. Especially, the variations of the band gap boundaries with the Poisson’s ratio exhibit relatively consistent behaviors. With the increase of the Poisson’s ratio, the normalized frequency of a band gap boundary generally increases, except that in system (III) the normalized frequency of the upper boundary of the first band gap remains almost unchanged. Detailed interpretations on this phenomenon are given.     

光束控制系统热效应与球差对激光光束质量的影响

采用Strehl比、桶中功率、β参数和束宽描述远场光束质量，研究了光束控制系统热效应和球差对远场激光光束质量的影响.用四维仿真程序作了详细计算，给出了数值计算结果并进行了物理分析.研究表明，传输通道的热效应和正球差会使远场光强分布扩展，可聚焦能力下降，光束质量变差.有意义的是，当激光发射功率达到一定值时，合适选取负球差会在几何焦面得到比无球差时更高的峰值光强和更好的可聚焦能力.但在以前的工作中，由于焦移，类似的结论是在实际焦面上得出的.非线性热晕的存在是其物理原因，对此用数值计算例子作了说明. 关键词： 高功率激光 热效应 光束控制系统 球差     

自旋轨道耦合和磁场对准一维铁磁/半导体/铁磁系统中电子输运性质的影响

利用传递矩阵方法，我们计算了自旋轨道耦合和磁场对准一维铁磁/半导体/铁磁系统中电子输运性质的影响。计算结果发现，透射系数的振幅随磁场增加而增大。在反铁磁排列时，即使在磁场作用下，上、下自旋电子具有相同的透射系数。与不加磁场时的情况相反，在一定的磁场和耦合强度时，铁磁排列中，上自旋电子的透射系数大于下自旋电子的，而且出现了自旋反转。