2023 Vol. 38, No. 4
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2023, 38(4)
:1-10.
doi: 10.12187/2023.04.001
Abstract:
Lingnan characteristic fruits are prone to spoilage after harvesting, drying processing technology can be used to produce dried products that can effectively extend shelf life, reduce transportation costs, and enhance product value. A review of current drying technologies for Lingnan characteristic fruits (hot air drying, heat pump drying, microwave drying, spray drying, freeze drying and combined drying) was conducted to summarize their advantages and disadvantages as well as their effects on the quality of dried products. Drying temperature is a key factor affecting the quality of dried fruit products. Hot air drying is convenient to operate, but high temperature will reduce the quality of its products. Heat pump drying has less sensory loss of fruits, and is suitable for drying heat-sensitive fruits. Microwave drying has high drying efficiency, but the surface of dried fruit products will be burnt with excessive drying power. Spray drying has high efficiency and large processing capacity with good quality produced fruit powder. Freeze drying can maximize the flavor and nutritional content of fruits but consumes more energy, and combined drying can improve the efficiency and reduce energy consumption while improving the quality of fruit dried products by combining the advantages of single drying technology, however, the optimal process parameters need to be determined through a large number of experiments. In the future, we should combine advanced drying technology and equipments and utilize jointly the advantages of single drying technology to adopt appropriate drying processing technology and optimize the combined drying process for different characteristics of fruits, which has contributed to the improvement of drying efficiency and stability of dried product quality. This study aimed to provide references for the innovation-driven development of Lingnan characteristic fruit drying technology.
Lingnan characteristic fruits are prone to spoilage after harvesting, drying processing technology can be used to produce dried products that can effectively extend shelf life, reduce transportation costs, and enhance product value. A review of current drying technologies for Lingnan characteristic fruits (hot air drying, heat pump drying, microwave drying, spray drying, freeze drying and combined drying) was conducted to summarize their advantages and disadvantages as well as their effects on the quality of dried products. Drying temperature is a key factor affecting the quality of dried fruit products. Hot air drying is convenient to operate, but high temperature will reduce the quality of its products. Heat pump drying has less sensory loss of fruits, and is suitable for drying heat-sensitive fruits. Microwave drying has high drying efficiency, but the surface of dried fruit products will be burnt with excessive drying power. Spray drying has high efficiency and large processing capacity with good quality produced fruit powder. Freeze drying can maximize the flavor and nutritional content of fruits but consumes more energy, and combined drying can improve the efficiency and reduce energy consumption while improving the quality of fruit dried products by combining the advantages of single drying technology, however, the optimal process parameters need to be determined through a large number of experiments. In the future, we should combine advanced drying technology and equipments and utilize jointly the advantages of single drying technology to adopt appropriate drying processing technology and optimize the combined drying process for different characteristics of fruits, which has contributed to the improvement of drying efficiency and stability of dried product quality. This study aimed to provide references for the innovation-driven development of Lingnan characteristic fruit drying technology.
2023, 38(4)
:11-19.
doi: 10.12187/2023.04.002
Abstract:
Based on the advantages of non-thermal processing technology, such as low-temperature sterilization, better maintenance of the original nutrients, color, and freshness of fruit and vegetable products, the regulation effect and regulation mechanism of five commonly used non-thermal processing technologies on the endogenous enzyme activity of fruit and vegetable products were reviewed. Ultrahigh pressure, ultrasonic, atmospheric pressure cold plasma, ultraviolet radiation, and pulsed electric field technology can significantly reduce the activity of endogenous enzymes by destroying their spatial structure. These non-thermal processing technologies have advantages in regulating the endogenous enzyme activity of fruit and vegetable products, which can not only improve the quality of fruit and vegetable product, but also provide effective means and schemes for processing and storage of fruit and vegetable products. The deactivation mechanical models of endogenous enzymes in fruit and vegetable products mainly include the first-order model, biphase model, Weibull model, Hulsheger's and Fermi's empirical models, etc. By studying these models, we can further understand the mechanism of non-thermal processing technology regulating endogenous enzyme activity in fruit and vegetable products, and then optimize the processing scheme of fruit and vegetable products to ensure the quality and safety of products. However, the research of non-thermal processing technology is still in the experimental stage, and the mechanism of regulating the endogenous enzyme activity of fruit and vegetable products is not completely clear, and there are still problems such as high equipment cost and obvious safety risks in actual production. In the future, the process parameters of non-thermal processing technology should be further improved and optimized, the regulation mechanism of non-thermal processing technology on endogenous enzyme activity of fruit and vegetable products should be deeply explored, a variety of non-thermal processing technologies should be jointly applied, and minimize the impact on the quality of fruit and vegetable produets as much as possible, to provide references for the application of non-thermal processing technology in deep processing of fruits and vegetables and industrial production of products.
Based on the advantages of non-thermal processing technology, such as low-temperature sterilization, better maintenance of the original nutrients, color, and freshness of fruit and vegetable products, the regulation effect and regulation mechanism of five commonly used non-thermal processing technologies on the endogenous enzyme activity of fruit and vegetable products were reviewed. Ultrahigh pressure, ultrasonic, atmospheric pressure cold plasma, ultraviolet radiation, and pulsed electric field technology can significantly reduce the activity of endogenous enzymes by destroying their spatial structure. These non-thermal processing technologies have advantages in regulating the endogenous enzyme activity of fruit and vegetable products, which can not only improve the quality of fruit and vegetable product, but also provide effective means and schemes for processing and storage of fruit and vegetable products. The deactivation mechanical models of endogenous enzymes in fruit and vegetable products mainly include the first-order model, biphase model, Weibull model, Hulsheger's and Fermi's empirical models, etc. By studying these models, we can further understand the mechanism of non-thermal processing technology regulating endogenous enzyme activity in fruit and vegetable products, and then optimize the processing scheme of fruit and vegetable products to ensure the quality and safety of products. However, the research of non-thermal processing technology is still in the experimental stage, and the mechanism of regulating the endogenous enzyme activity of fruit and vegetable products is not completely clear, and there are still problems such as high equipment cost and obvious safety risks in actual production. In the future, the process parameters of non-thermal processing technology should be further improved and optimized, the regulation mechanism of non-thermal processing technology on endogenous enzyme activity of fruit and vegetable products should be deeply explored, a variety of non-thermal processing technologies should be jointly applied, and minimize the impact on the quality of fruit and vegetable produets as much as possible, to provide references for the application of non-thermal processing technology in deep processing of fruits and vegetables and industrial production of products.
2023, 38(4)
:20-26.
doi: 10.12187/2023.04.003
Abstract:
Konjac glucomannan (KGM) and cassava acetylated distarch phosphate (ADSP) were used as raw materials, methyl cellulose as emulsifying agent, and soybean oil as oil phase to prepare KGM-ADSP composite emulsion gels. The effects of different freezing treatments on the texture, rheology and thermal properties of KGM-ADSP composite emulsion gels were studied by measuring the color, whiteness, centrifugal loss, ect. of KGM-ADSP composite emulsion gels after different freezing treatments and porcine back fat (control group). The results showed that freezing treatment could significantly improve the whiteness, hardness, elasticity and centrifugal loss of KGM-ADSP composite emulsion gels, and reduce the cooking loss, storage modulus and loss modulus, and no oil melting occurred in KGM-ADSP composite emulsion gels when heating up. The whiteness, texture, hardness, cohesion, chewiness and rheological properties of KGM-ADSP composite emulsion gels after 300 W ultrasonic-assisted freezing treatment were closest to those of porcine back fat. And the differences in storage modulus and loss modulus between KGM-ADSP composite emulsion gels after 300 W ultrasonic-assisted freezing treatment and pig back fat were minimal under certain thermal environment. It could be used as the fat mimetic in hot processed meat products.
Konjac glucomannan (KGM) and cassava acetylated distarch phosphate (ADSP) were used as raw materials, methyl cellulose as emulsifying agent, and soybean oil as oil phase to prepare KGM-ADSP composite emulsion gels. The effects of different freezing treatments on the texture, rheology and thermal properties of KGM-ADSP composite emulsion gels were studied by measuring the color, whiteness, centrifugal loss, ect. of KGM-ADSP composite emulsion gels after different freezing treatments and porcine back fat (control group). The results showed that freezing treatment could significantly improve the whiteness, hardness, elasticity and centrifugal loss of KGM-ADSP composite emulsion gels, and reduce the cooking loss, storage modulus and loss modulus, and no oil melting occurred in KGM-ADSP composite emulsion gels when heating up. The whiteness, texture, hardness, cohesion, chewiness and rheological properties of KGM-ADSP composite emulsion gels after 300 W ultrasonic-assisted freezing treatment were closest to those of porcine back fat. And the differences in storage modulus and loss modulus between KGM-ADSP composite emulsion gels after 300 W ultrasonic-assisted freezing treatment and pig back fat were minimal under certain thermal environment. It could be used as the fat mimetic in hot processed meat products.
2023, 38(4)
:27-36.
doi: 10.12187/2023.04.004
Abstract:
In order to obtain chitosan (CS) based composite film materials with satisfactory functional properties, CS based antibacterial and antioxidant composite films (CS/nBC/KA/CUR) containing nanobacterium cellulose (nBC), curcumin (CUR) and kojic acid (KA) was prepared by mixed solution casting method. The barrier properties, mechanical properties, optical properties, antibacterial activity, and antioxidant activity of different component composite films were investigated.The results showed that the components of CS/nBC/KA/CUR composite film interacted with each other mainly by hydrogen bonding and van der Waals force, and the interior of the film showed a relatively enhanced crystallinity. Compared with the other composite films, the water solubility of CS/nBC/KA/CUR composite films was decreased significantly. The water vapor transmission rate was increased by nearly 24% compared with CS/nBC composite films. The tensile strength was increased by nearly 3 times, and the elongation at break was increased by about 1.8% compared with CS/nBC/KA composite films. The antibacterial effect against E.coli was increased by about 12.2% compared with the other composite films, and the ABTS free radical scavenging rate was most greatly increased by 35.2% compared with CS/nBC composite films. Therefore, CS/nBC/KA/CUR composite films combined the advantages of each components and showed a certain potential value in the development of active food packaging materials.
In order to obtain chitosan (CS) based composite film materials with satisfactory functional properties, CS based antibacterial and antioxidant composite films (CS/nBC/KA/CUR) containing nanobacterium cellulose (nBC), curcumin (CUR) and kojic acid (KA) was prepared by mixed solution casting method. The barrier properties, mechanical properties, optical properties, antibacterial activity, and antioxidant activity of different component composite films were investigated.The results showed that the components of CS/nBC/KA/CUR composite film interacted with each other mainly by hydrogen bonding and van der Waals force, and the interior of the film showed a relatively enhanced crystallinity. Compared with the other composite films, the water solubility of CS/nBC/KA/CUR composite films was decreased significantly. The water vapor transmission rate was increased by nearly 24% compared with CS/nBC composite films. The tensile strength was increased by nearly 3 times, and the elongation at break was increased by about 1.8% compared with CS/nBC/KA composite films. The antibacterial effect against E.coli was increased by about 12.2% compared with the other composite films, and the ABTS free radical scavenging rate was most greatly increased by 35.2% compared with CS/nBC composite films. Therefore, CS/nBC/KA/CUR composite films combined the advantages of each components and showed a certain potential value in the development of active food packaging materials.
2023, 38(4)
:37-45.
doi: 10.12187/2023.04.005
Abstract:
Fresh sea cucumber was processed at low temperature (60℃ and 80℃) for different times (0 h, 1 h, 3 h, 6 h, 12 h, 24 h and 48 h). Combined with simulatior in vitro digestion and everted-rat-gut-sac model, the changes of protein in the body wall of sea cucumber (SCBWs), including oxidation rule, aggregation degree, surface hydrophobicity, etc, were studied. The results showed that during the whole process of heat processing, the carbonyl content increased gradually, the free sulfhydryl content decreased gradually, and the degree of protein oxidation showed a sequential increase. With the intensification of the degree of heat processing (underworking-moderate-excessive heat processing), the protein aggregation degree first decreased, then increased and then decreased, the surface hydrophobicity first increased and then decreased and then increased, and the mean protein particle size first increased and then decreased. After simulation in vitro digestion and everted-rat-gut-sac model, the degree of protein hydrolysis, in vitro digestibility and peptide transport levels were firstly increased, then decreased and then increased with the intensification of heat processing degree. In conclusion, the in vitro digestibility of SCBWs protein was the highest and the absorption characteristics were better when it was heat processed at 60℃ for 3 h. The digestion and absorption characteristics of SCBWs protein were improved when the thermal treatment time was more than 6 h at 80℃.
Fresh sea cucumber was processed at low temperature (60℃ and 80℃) for different times (0 h, 1 h, 3 h, 6 h, 12 h, 24 h and 48 h). Combined with simulatior in vitro digestion and everted-rat-gut-sac model, the changes of protein in the body wall of sea cucumber (SCBWs), including oxidation rule, aggregation degree, surface hydrophobicity, etc, were studied. The results showed that during the whole process of heat processing, the carbonyl content increased gradually, the free sulfhydryl content decreased gradually, and the degree of protein oxidation showed a sequential increase. With the intensification of the degree of heat processing (underworking-moderate-excessive heat processing), the protein aggregation degree first decreased, then increased and then decreased, the surface hydrophobicity first increased and then decreased and then increased, and the mean protein particle size first increased and then decreased. After simulation in vitro digestion and everted-rat-gut-sac model, the degree of protein hydrolysis, in vitro digestibility and peptide transport levels were firstly increased, then decreased and then increased with the intensification of heat processing degree. In conclusion, the in vitro digestibility of SCBWs protein was the highest and the absorption characteristics were better when it was heat processed at 60℃ for 3 h. The digestion and absorption characteristics of SCBWs protein were improved when the thermal treatment time was more than 6 h at 80℃.
2023, 38(4)
:46-52,60.
doi: 10.12187/2023.04.006
Abstract:
Transglutaminase (TGase)-induced mung bean protein gel (MBPG) was used as the study object to investigate the effect of different concentrations of CaCl2 pretreatment on the structural characteristics of TGase-induced MBPG. The results showed that the intensity of protein bands of TGase-induced MBPG molecular weights was enhanced with the increase of CaCl2 concentration; Low CaCl2 concentration (≤ 20 mmol/L) resulted in the decrease of free sulfhydryl and ionic bonds content, the enhancement of surface hydrophobicity, and the increase of hydrogen bonds and disulfide bonds content of TGase-induced MBPG. High CaCl2 concentration (>20 mmol/L) led to the increase of free sulfhydryl and ionic bonds content, the reduction of surface hydrophobicity, and the decrease of hydrogen bonds content. Moreover, CaCl2 pretreatment induced a conformational transition from α-helix and β-turn to β-sheet and random coil. The CaCl2 pretreatment could change the structure of TGase-induced MBPG, which would provide reference for the development of MBPG formula foods.
Transglutaminase (TGase)-induced mung bean protein gel (MBPG) was used as the study object to investigate the effect of different concentrations of CaCl2 pretreatment on the structural characteristics of TGase-induced MBPG. The results showed that the intensity of protein bands of TGase-induced MBPG molecular weights was enhanced with the increase of CaCl2 concentration; Low CaCl2 concentration (≤ 20 mmol/L) resulted in the decrease of free sulfhydryl and ionic bonds content, the enhancement of surface hydrophobicity, and the increase of hydrogen bonds and disulfide bonds content of TGase-induced MBPG. High CaCl2 concentration (>20 mmol/L) led to the increase of free sulfhydryl and ionic bonds content, the reduction of surface hydrophobicity, and the decrease of hydrogen bonds content. Moreover, CaCl2 pretreatment induced a conformational transition from α-helix and β-turn to β-sheet and random coil. The CaCl2 pretreatment could change the structure of TGase-induced MBPG, which would provide reference for the development of MBPG formula foods.
2023, 38(4)
:53-60.
doi: 10.12187/2023.04.007
Abstract:
Peony seed soy sauces were prepared by high-salt dilute-state and low-salt solid-state fermentation processes, and compared with soybean soy sauces, in order to study the sensory characteristics, antioxidant active substance content, and antioxidant properties. The results showed that peony seed soy sauces had stronger sweetness and better color than soybean soy sauces with the same fermentation process. The contents of total phenolic of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy sauce were 571.73 mg GAE/100 mL and 516.77 mg GAE/100 mL, the contents of total flavonoid of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy sauce were 87.78 mg RE/100 mL and 76.05 mg RE/100 mL, which were significantly higher than those of high-salt dilute-state soybean soy sauce and low-salt solid-state soybean soy sauce (P<0.05). And the DPPH free radical scavenging rate (75.57% and 75.79%), ABTS free radical scavenging rate (180.25 mmol Trolox/mL and 169.17 mmol Trolox/mL) and reducing power(6 577.60 μg AAE/mL and 6 039.58 μg AAE/mL) of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy saucewere were also significantly stronger than high-salt dilute-state soybean soy sauce and low-salt solid-state soybean soy sauces (P<0.05). In summary, peony seed soy sauces had better antioxidant activity.
Peony seed soy sauces were prepared by high-salt dilute-state and low-salt solid-state fermentation processes, and compared with soybean soy sauces, in order to study the sensory characteristics, antioxidant active substance content, and antioxidant properties. The results showed that peony seed soy sauces had stronger sweetness and better color than soybean soy sauces with the same fermentation process. The contents of total phenolic of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy sauce were 571.73 mg GAE/100 mL and 516.77 mg GAE/100 mL, the contents of total flavonoid of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy sauce were 87.78 mg RE/100 mL and 76.05 mg RE/100 mL, which were significantly higher than those of high-salt dilute-state soybean soy sauce and low-salt solid-state soybean soy sauce (P<0.05). And the DPPH free radical scavenging rate (75.57% and 75.79%), ABTS free radical scavenging rate (180.25 mmol Trolox/mL and 169.17 mmol Trolox/mL) and reducing power(6 577.60 μg AAE/mL and 6 039.58 μg AAE/mL) of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy saucewere were also significantly stronger than high-salt dilute-state soybean soy sauce and low-salt solid-state soybean soy sauces (P<0.05). In summary, peony seed soy sauces had better antioxidant activity.
2023, 38(4)
:61-68.
doi: 10.12187/2023.04.008
Abstract:
Taking Ganmai-Dazao decoction as the research object, and the extraction amount of 5-21st alkyl resorcinol (ARs-21) as the main evaluation index, the three extraction conditions of water extraction, alcohol extraction, and water extraction and alcohol precipitation were optimized by a single factor test combined with response surface test, and the main physical and chemical indexes and production cost of the extract were compared and analyzed. The results showed that the optimum extraction conditions were as follows:solid-liquid ratio 1:30, ethanol concentration 505 g/L, and extraction time 43 min. Under these conditions, the color and state of the extract were good, and the extraction amounts of ARs-21 and total flavonoids were high, but the industrial cost was high. The optimum extraction conditions of water extraction were as follows:solid-liquid ratio 1:31, extraction temperature 90℃, extraction time 36 min. Under these conditions, the dry extract yield of the extract was higher, the particle size was smaller, and the cost was lower, which was suitable for large-scale production. However, there were some problems, such as darker color, higher viscosity, and lower extraction amount of ARs-21 and total flavonoids than those of alcohol extraction. The water extraction and alcohol precipitation method would produce white yellow flocculent precipitate after alcohol precipitation, which could not be dissolved back, and the product quality stability was poor, which was not suitable for the extraction of Ganmai Dazao decoction.
Taking Ganmai-Dazao decoction as the research object, and the extraction amount of 5-21st alkyl resorcinol (ARs-21) as the main evaluation index, the three extraction conditions of water extraction, alcohol extraction, and water extraction and alcohol precipitation were optimized by a single factor test combined with response surface test, and the main physical and chemical indexes and production cost of the extract were compared and analyzed. The results showed that the optimum extraction conditions were as follows:solid-liquid ratio 1:30, ethanol concentration 505 g/L, and extraction time 43 min. Under these conditions, the color and state of the extract were good, and the extraction amounts of ARs-21 and total flavonoids were high, but the industrial cost was high. The optimum extraction conditions of water extraction were as follows:solid-liquid ratio 1:31, extraction temperature 90℃, extraction time 36 min. Under these conditions, the dry extract yield of the extract was higher, the particle size was smaller, and the cost was lower, which was suitable for large-scale production. However, there were some problems, such as darker color, higher viscosity, and lower extraction amount of ARs-21 and total flavonoids than those of alcohol extraction. The water extraction and alcohol precipitation method would produce white yellow flocculent precipitate after alcohol precipitation, which could not be dissolved back, and the product quality stability was poor, which was not suitable for the extraction of Ganmai Dazao decoction.
2023, 38(4)
:69-76.
doi: 10.12187/2023.04.009
Abstract:
There are different forms of nicotine in tobacco and tobacco products, and the differences in their contents significantly impact tobacco products. Based on a brief review of nicotine forms, the research on the differences in the release and physiological effects of different forms of nicotine is reviewed. It pointed out that:due to differences in physicochemical properties, freebase nicotine in tobacco products is more easily released into the aerosol; in terms of sensory effects and freebase nicotine is more irritating, and nicotine salts are relatively softer; in terms of absorption rate, due to the existence of multiple modes of administration, the absorption rate of different forms of nicotine exists in terms of toxicity, free nicotine is generally less toxic than nicotine salts, but the toxicity of nicotine salts varies depending on the type of acid ions; in terms of addictiveness, nicotine salts may be more addictive than free nicotine and may vary depending on the type of acid ions. In the future, the differences in absorption rate, toxicity and addictive physiological effects of freebase nicotine and nicotine salts and their potential mechanisms should be thoroughly investigated to better guide the application of nicotine salts in tobacco products.
There are different forms of nicotine in tobacco and tobacco products, and the differences in their contents significantly impact tobacco products. Based on a brief review of nicotine forms, the research on the differences in the release and physiological effects of different forms of nicotine is reviewed. It pointed out that:due to differences in physicochemical properties, freebase nicotine in tobacco products is more easily released into the aerosol; in terms of sensory effects and freebase nicotine is more irritating, and nicotine salts are relatively softer; in terms of absorption rate, due to the existence of multiple modes of administration, the absorption rate of different forms of nicotine exists in terms of toxicity, free nicotine is generally less toxic than nicotine salts, but the toxicity of nicotine salts varies depending on the type of acid ions; in terms of addictiveness, nicotine salts may be more addictive than free nicotine and may vary depending on the type of acid ions. In the future, the differences in absorption rate, toxicity and addictive physiological effects of freebase nicotine and nicotine salts and their potential mechanisms should be thoroughly investigated to better guide the application of nicotine salts in tobacco products.
2023, 38(4)
:77-83.
doi: 10.12187/2023.04.010
Abstract:
With prepared from tobacco waste as material, natural drying (NAD), hot air drying (HAD), vacuum freeze drying (VFD), -20℃ pre-freeze-vacuum freeze drying (VFD-20), -80℃ pre-freeze-vacuum freeze drying (VFD-80) and liquid nitrogen pre-freeze-vacuum freeze drying (VFD-FLN) were adopted to dry BC pellicles. The physical properties of dried BC pellicles were analyzed by colorimeter, FESEM and thermogravimetry. Then the aroma components of BC were analyzed by simultaneous distillation-extraction and GC-MS. The results showed that VFD-FLN could keep the fiber length on the basis of the original three-dimensional reticular structure of BC. VFD, VFD-20 and VFD-80 kept the three-dimensional spatial structure of BC better, but the fiber length became shorter. NAD and HAD destroyed the spatial structure, resulting in the lowest rehydration rate and swelling rate. The color retention of BC treated by NAD was the best, and the volatile aroma components of BC were mainly acidic substances, the relative content of which was 97.93%. The content of aroma components after VFD was only second to NAD. The aroma components mainly included carotenoid degradation products, terpene degradation products and phenylalanine degradation products. The drying speed of HAD was the fastest, but the content of aroma components was the least.
With prepared from tobacco waste as material, natural drying (NAD), hot air drying (HAD), vacuum freeze drying (VFD), -20℃ pre-freeze-vacuum freeze drying (VFD-20), -80℃ pre-freeze-vacuum freeze drying (VFD-80) and liquid nitrogen pre-freeze-vacuum freeze drying (VFD-FLN) were adopted to dry BC pellicles. The physical properties of dried BC pellicles were analyzed by colorimeter, FESEM and thermogravimetry. Then the aroma components of BC were analyzed by simultaneous distillation-extraction and GC-MS. The results showed that VFD-FLN could keep the fiber length on the basis of the original three-dimensional reticular structure of BC. VFD, VFD-20 and VFD-80 kept the three-dimensional spatial structure of BC better, but the fiber length became shorter. NAD and HAD destroyed the spatial structure, resulting in the lowest rehydration rate and swelling rate. The color retention of BC treated by NAD was the best, and the volatile aroma components of BC were mainly acidic substances, the relative content of which was 97.93%. The content of aroma components after VFD was only second to NAD. The aroma components mainly included carotenoid degradation products, terpene degradation products and phenylalanine degradation products. The drying speed of HAD was the fastest, but the content of aroma components was the least.
2023, 38(4)
:84-89.
doi: 10.12187/2023.04.011
Abstract:
In order to study the effects of different tobacco varieties on the prepared tobacco extracts, Honghuadajinyuan and K326 flue-cured tobacco leaves of the same year, position and grade in Yunlong, Yunnan Province were selected.The tobacco absolute was prepared by supercritical CO2 fluid extraction technology under the same process conditions.The differences between two tobacco absolutes were analyzed and compared by GC/MS and sensory evaluation in cigarette.The results showed that among the 47 common components identified in the two tobacco absolutes, the top 3 relative contents were nicotine, cibertrienediol and neophydiene. Among the total 15 higher fatty acids and their esters in various types of compounds,the relative contents of K326 tobacco were all higher obviously. In terms of important aroma constituents of tobacco,the relative contents of 10 aroma components including chlorophyll, carotene and cembranoids degradation products were higher in honghuadajinyuan tobacco absolute, while the relative contents of 7 aroma components including phenylalanine degradation products and browning reaction products were higher in K326 tobacco absolute. In the sensory evaluation of cigarette application,the same point of two tobacco absolutes was that they had mainly hay incense and fresh-sweetness aroma, with fruity and green aroma, and the difference was that honghuadajinyuan tobacco absolute could show woody and alcohol-sweetness aroma, while K326 tobacco absolute showed baked, burnt-sweetness and honey sweetness aroma. In terms of virginia tobacco aroma and overall aroma quality,honghuadajinyuan tobacco absolute was relatively better than K326.
In order to study the effects of different tobacco varieties on the prepared tobacco extracts, Honghuadajinyuan and K326 flue-cured tobacco leaves of the same year, position and grade in Yunlong, Yunnan Province were selected.The tobacco absolute was prepared by supercritical CO2 fluid extraction technology under the same process conditions.The differences between two tobacco absolutes were analyzed and compared by GC/MS and sensory evaluation in cigarette.The results showed that among the 47 common components identified in the two tobacco absolutes, the top 3 relative contents were nicotine, cibertrienediol and neophydiene. Among the total 15 higher fatty acids and their esters in various types of compounds,the relative contents of K326 tobacco were all higher obviously. In terms of important aroma constituents of tobacco,the relative contents of 10 aroma components including chlorophyll, carotene and cembranoids degradation products were higher in honghuadajinyuan tobacco absolute, while the relative contents of 7 aroma components including phenylalanine degradation products and browning reaction products were higher in K326 tobacco absolute. In the sensory evaluation of cigarette application,the same point of two tobacco absolutes was that they had mainly hay incense and fresh-sweetness aroma, with fruity and green aroma, and the difference was that honghuadajinyuan tobacco absolute could show woody and alcohol-sweetness aroma, while K326 tobacco absolute showed baked, burnt-sweetness and honey sweetness aroma. In terms of virginia tobacco aroma and overall aroma quality,honghuadajinyuan tobacco absolute was relatively better than K326.
2023, 38(4)
:90-97.
doi: 10.12187/2023.04.012
Abstract:
In order to clarify the key appearance factors affecting sensory quality of flue-cured tobacco, 265 middle and upper leaf samples with different appearance factors were collected from 6 planting areas. The appearance characteristics and their relationship of sensory quality were analyzed using Spearman correlation and partial least squares regression. The results showed that appearance characteristics data except oil of upper leaves did not conform to the normal distribution. Appearance quality scores of middle leaf samples except leaf body had significant positive correlation with sensory quality total scores at the level of 0.1%. The color purity, maturity, leaf structure, luster, softness and oil of upper leaf samples had significant positive correlation with sensory quality total scores at the level of 0.1%. The body of upper leaves had significant negative correlation with sensory quality total scores at the level of 0.1%. The cumulative contribution rate of oil, softness and leaf structure to aroma quality and total sensory quality of middle leaves accounted for 49.62% and 51.07% respectively. The cumulative contribution rate of these 3 appearance characteristics (oil, softness and leaf structure) to aroma quantity and total sensory quality of upper leaves accounted for 43.19% and 44.30% respectively. Leaf structure, softness and leaf oil were the key factors affecting the sensory quality of the upper and middle leaves, which could be applied to industrial grading research.
In order to clarify the key appearance factors affecting sensory quality of flue-cured tobacco, 265 middle and upper leaf samples with different appearance factors were collected from 6 planting areas. The appearance characteristics and their relationship of sensory quality were analyzed using Spearman correlation and partial least squares regression. The results showed that appearance characteristics data except oil of upper leaves did not conform to the normal distribution. Appearance quality scores of middle leaf samples except leaf body had significant positive correlation with sensory quality total scores at the level of 0.1%. The color purity, maturity, leaf structure, luster, softness and oil of upper leaf samples had significant positive correlation with sensory quality total scores at the level of 0.1%. The body of upper leaves had significant negative correlation with sensory quality total scores at the level of 0.1%. The cumulative contribution rate of oil, softness and leaf structure to aroma quality and total sensory quality of middle leaves accounted for 49.62% and 51.07% respectively. The cumulative contribution rate of these 3 appearance characteristics (oil, softness and leaf structure) to aroma quantity and total sensory quality of upper leaves accounted for 43.19% and 44.30% respectively. Leaf structure, softness and leaf oil were the key factors affecting the sensory quality of the upper and middle leaves, which could be applied to industrial grading research.
2023, 38(4)
:98-104.
doi: 10.12187/2023.04.013
Abstract:
To improve the release performance of aroma substances and the sensory evaluation quality of electronic cigarette, the application effect of casing solution microcapsule in electronic cigarette liquid was investigated. Firstly, the casing solution of rolled tobacco sheet was microencapsulated by the complex coacervation method, then the physical and chemical properties of the microcapsules were characterized, and the aroma components released were analyzed. Finally, the microcapsules were added to the electronic cigarette liquid for sensory evaluation. The results showed that the appearance was approximately spherical or ellipsoidal, and the structure was dense. The average particle size was about 220 nm, with uniform size and concentrated distribution, the embedding rate was 45.68%, and the moisture content was 7.39% after 7 days under the room temperature, which was easy to transport and store. After microencapsulation of the casing solution, the thermal stability was improved, and the temperature of the maximum mass loss rate of the microcapsules was about 170℃ higher than that of the casing solution. A total of 20 volatile aroma compounds were detected in microcapsules, with a total content of 1158.11 μg/g. The main aromatic substances were esters, accounting for 78.71% of the total content, which had an important impact on the flavor and taste of tobacco products. The electronic cigarette with microencapsulated tobacco oil had a better evaluation effect, reducing irritation and increasing amount of aroma, improving the puff-by-puff consistency of aroma to a certain extent.
To improve the release performance of aroma substances and the sensory evaluation quality of electronic cigarette, the application effect of casing solution microcapsule in electronic cigarette liquid was investigated. Firstly, the casing solution of rolled tobacco sheet was microencapsulated by the complex coacervation method, then the physical and chemical properties of the microcapsules were characterized, and the aroma components released were analyzed. Finally, the microcapsules were added to the electronic cigarette liquid for sensory evaluation. The results showed that the appearance was approximately spherical or ellipsoidal, and the structure was dense. The average particle size was about 220 nm, with uniform size and concentrated distribution, the embedding rate was 45.68%, and the moisture content was 7.39% after 7 days under the room temperature, which was easy to transport and store. After microencapsulation of the casing solution, the thermal stability was improved, and the temperature of the maximum mass loss rate of the microcapsules was about 170℃ higher than that of the casing solution. A total of 20 volatile aroma compounds were detected in microcapsules, with a total content of 1158.11 μg/g. The main aromatic substances were esters, accounting for 78.71% of the total content, which had an important impact on the flavor and taste of tobacco products. The electronic cigarette with microencapsulated tobacco oil had a better evaluation effect, reducing irritation and increasing amount of aroma, improving the puff-by-puff consistency of aroma to a certain extent.
2023, 38(4)
:105-112.
doi: 10.12187/2023.04.014
Abstract:
In order to explore the high-value resource utilization of waste tobacco powder, the hydrothermal carbonization method was employed to simultaneously convert tobacco powder into hydrochar and carbon quantum dot in one-pot manner. The effect of hydrothermal temperature and reaction time on the combustion performance of hydrochar was investigated. The morphology, structure and properties of the samples were characterized by infrared spectroscopy, X-ray photoelectron spectroscopy, thermogravimetric analysis and fluorescence spectroscopy. The results showed that:With the increase of hydrothermal reaction intensity, the yields of hydrochar decreased, while the fixed carbon content and higher heating value increased. When the reaction temperature and time were 240℃ and 2 h respectively, the higher heating value reached to the highest of 18.66 MJ/kg. SEM analysis showed that the degree of fragmentation of hydrochar increased with the increase of reaction intensity, and carbon microsphere particles were attached to its surface. The infrared spectrum confirmed that the cellulose structure in the waste tobacco powder was continuously decomposed and destroyed during the hydrothermal carbonization process. The thermogravimetric analysis of hydrochar indicated that the combustion processes of hydrochar could be divided into three stages. The weight loss during the fixed carbon combustion stage increased to 31.44% with the increase of hydrothermal reaction intensity, and the ignition temperature and combustion stability of the hydrochar were better than that of the raw tobacco powder. The average particle size of the prepared nitrogen-doped carbon quantum dots was around 2.14~3.02 nm. The particle size distribution was relatively uniform. Moreover, the storage stability of carbon dots was relatively good. The carbon quantum dots exibited a blue fluorescence emission under the excitation wavelength of 365 nm. In addition, the fluorescence emission spectrum showed a wavelength dependence of excitation light, and the fluorescence emission intensity of carbon quantum dots produced under hydrothermal temperature of 200℃ for 4 h was the highest.
In order to explore the high-value resource utilization of waste tobacco powder, the hydrothermal carbonization method was employed to simultaneously convert tobacco powder into hydrochar and carbon quantum dot in one-pot manner. The effect of hydrothermal temperature and reaction time on the combustion performance of hydrochar was investigated. The morphology, structure and properties of the samples were characterized by infrared spectroscopy, X-ray photoelectron spectroscopy, thermogravimetric analysis and fluorescence spectroscopy. The results showed that:With the increase of hydrothermal reaction intensity, the yields of hydrochar decreased, while the fixed carbon content and higher heating value increased. When the reaction temperature and time were 240℃ and 2 h respectively, the higher heating value reached to the highest of 18.66 MJ/kg. SEM analysis showed that the degree of fragmentation of hydrochar increased with the increase of reaction intensity, and carbon microsphere particles were attached to its surface. The infrared spectrum confirmed that the cellulose structure in the waste tobacco powder was continuously decomposed and destroyed during the hydrothermal carbonization process. The thermogravimetric analysis of hydrochar indicated that the combustion processes of hydrochar could be divided into three stages. The weight loss during the fixed carbon combustion stage increased to 31.44% with the increase of hydrothermal reaction intensity, and the ignition temperature and combustion stability of the hydrochar were better than that of the raw tobacco powder. The average particle size of the prepared nitrogen-doped carbon quantum dots was around 2.14~3.02 nm. The particle size distribution was relatively uniform. Moreover, the storage stability of carbon dots was relatively good. The carbon quantum dots exibited a blue fluorescence emission under the excitation wavelength of 365 nm. In addition, the fluorescence emission spectrum showed a wavelength dependence of excitation light, and the fluorescence emission intensity of carbon quantum dots produced under hydrothermal temperature of 200℃ for 4 h was the highest.
2023, 38(4)
:113-121.
doi: 10.12187/2023.04.015
Abstract:
To improve the accuracy of tobacco impurity detection and removal, a cascade detection method for tobacco impurity images based on computer vision and machine learning was designed. This method used color features and gradient energy computer vision methods to locate tobacco impurities. Combining HOG and LBP features with a cascade Adaboost classifier, a multi-window detection algorithm was designed to detect tobacco impurities in real time. The experimental results showed that the accuracy of the static impurity detection method based on color features was higher than that of the gradient energy method. After combining HOG features and multi-level cascade Adaboost classifier algorithm, the detection results were very stable, and the accuracy of tobacco impurity detection reached 97.33%. In the actual operation process, there was no need to manually adjust the algorithm parameters, ensuring the accuracy and effectiveness of the algorithm while reducing the time cost.
To improve the accuracy of tobacco impurity detection and removal, a cascade detection method for tobacco impurity images based on computer vision and machine learning was designed. This method used color features and gradient energy computer vision methods to locate tobacco impurities. Combining HOG and LBP features with a cascade Adaboost classifier, a multi-window detection algorithm was designed to detect tobacco impurities in real time. The experimental results showed that the accuracy of the static impurity detection method based on color features was higher than that of the gradient energy method. After combining HOG features and multi-level cascade Adaboost classifier algorithm, the detection results were very stable, and the accuracy of tobacco impurity detection reached 97.33%. In the actual operation process, there was no need to manually adjust the algorithm parameters, ensuring the accuracy and effectiveness of the algorithm while reducing the time cost.
2023, 38(4)
:122-126.
doi: 10.12187/2023.04.016
Abstract:
Due to the problems of high filament ratio of fine branch tobacco, the quality of large tobacco fluctuation greatly, the poor stability and the high unqualified rate, a kind of needle roller cut tobacco structure control equipment was developed to realize the targeted control of filament. The device consisted of a cut tobacco screening mechanism and a cut tobacco breaking device which were different from those previously reported. The mixed cut tobacco went into the cut tobacco screening mechanism. In the dynamic rolling state, the medium and short cut tobacco falled through the gap between the needle rollers, and the long cut tobacco was transferred step by step to the wire breaking mechanism under the action of the steel nail of the needle roller. The wire breaking was realized under the action of the differential rotation and pulling of the needle roller and the needle breaking roller. The application results of gold leaf (Aishang) fine count cigarette cut tobacco as a sample in actual tobacco production showed that the equipment had high stability. Under the operating parameters of needle roller spacing of 40 mm, wire selection roller motor frequency of 30 Hz, and wire breakage roller motor frequency of 47 Hz, the tobacco long cut rate after regulation treatment decreased by 12.58%, while the medium cut rate and short cut rate increased by 8.12% and 3.96%, respectively. The broken cut rate only increased by 0.12%, and the distribution of tobacco structure was more reasonable, meeting the processing quality requirements.
Due to the problems of high filament ratio of fine branch tobacco, the quality of large tobacco fluctuation greatly, the poor stability and the high unqualified rate, a kind of needle roller cut tobacco structure control equipment was developed to realize the targeted control of filament. The device consisted of a cut tobacco screening mechanism and a cut tobacco breaking device which were different from those previously reported. The mixed cut tobacco went into the cut tobacco screening mechanism. In the dynamic rolling state, the medium and short cut tobacco falled through the gap between the needle rollers, and the long cut tobacco was transferred step by step to the wire breaking mechanism under the action of the steel nail of the needle roller. The wire breaking was realized under the action of the differential rotation and pulling of the needle roller and the needle breaking roller. The application results of gold leaf (Aishang) fine count cigarette cut tobacco as a sample in actual tobacco production showed that the equipment had high stability. Under the operating parameters of needle roller spacing of 40 mm, wire selection roller motor frequency of 30 Hz, and wire breakage roller motor frequency of 47 Hz, the tobacco long cut rate after regulation treatment decreased by 12.58%, while the medium cut rate and short cut rate increased by 8.12% and 3.96%, respectively. The broken cut rate only increased by 0.12%, and the distribution of tobacco structure was more reasonable, meeting the processing quality requirements.
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Subeditor：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
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