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1.
On two occasions in 1995 the effects of severity of conditioning and pressing on the drying rate of Italian (Lolium multiflorum Lam.; IR) and perennial (Lolium perenne L.; PR) ryegrass were assessed. The cut herbage was either left unconditioned (0C) or conditioned by passing through a laboratory scale macerator three (3C) or six (6C) times after which the herbage was placed into wire mesh trays and either left unpressed (0P) or pressed (P). The twelve treatment combinations (two species × three conditioning levels × two pressings) were replicated three times on each of the two occasions. On each occasion the trays plus herbage were weighed at hourly intervals over an ≈6-h period and dry matter (DM) of the herbage was estimated from the weight change. Pressing treatment gave, on average, a negative effect on the drying rate of the herbage. Conditioning significantly (P < 0·001) increased the drying rate of the herbage. Compared with 0C herbage, the greatest increase in drying rate was obtained with the 3C treatment; the additional conditioning imposed by the 6C treatment produced only a small further increase in drying rate. Drying constants calculated for each treatment combination showed that IR dried 1·45 times faster than PR and that, compared with 0C, herbage drying rate was 2·18 and 2·38 times greater as a consequence of the 3C and 6C treatments respectively. Pressed (P) herbage dried at a rate of 0·90 of that of the unpressed herbage (0P).  相似文献   

2.
This study reviews the volatility coefficients used to convert the oven dry‐matter (DM) content of grass silage to an accepted true DM base, volatile‐corrected oven dry matter (VCODM). The revised coefficients quoted for DM determination at 60°C, 85°C and 100°C are based on 18 grass silages with DM contents in the range 153–365 g kg–1. The volatility coefficients for drying at 60°C, 85°C and 100°C were 0·090, 0·224 and 0·375 for lactic acid and 0·554, 0·716 and 0·892 for total volatile fatty acids respectively. The volatilities of ammonia and total alcohols remained unchanged from previous work and showed no temperature dependences in the range 60°C to 100°C. These revised coefficients were validated using 36 grass silages from three harvests in 1996 and 1997, and no significant differences were found among absolute dry matter (GCDM), alcohol‐corrected toluene dry matter (ATDM) and VCODM contents based on the three drying temperatures (VCODM100, VCODM85 and VCODM60). A series of regression equations relating absolute DM content to oven DM content determined at different temperatures gave coefficients of 1·024, 1·013 and 1·000 and constants of 12·67, 11·43 and 11·16 for oven drying at 60°C, 85°C and 100°C respectively. Mathematical manipulation of these equations enables interconversion of DM contents at the three drying temperatures. A new method is described for the analysis of volatile fatty acid, lactic acid and alcohol concentrations in grass silage by gas–liquid chromatography using a single injection in an automated procedure that makes the routine estimation of VCODM a practical proposition to satisfy routine high‐volume requirements. Finally, in a separate study over 4 years using 2381 grass silages from research and commercial farms throughout Ireland, a simple regression is described, which, for advisory purposes, allows true silage DM content to be estimated from oven dry matter content (ODM) for silages in which ODM is >200 g kg–1.  相似文献   

3.
The effect of artificial drying under commercial conditions on the digestibility and voluntary intake of herbage by sheep was studied, using either van den Broek (900°C inlet temperature) or Swiss Combi (1100°C inlet temperature) triple-pass drum-type driers. Organic-matter digestibility of chopped dried herbage was 8·3, 5·8 and 5·3% lower than that of fresh herbage in Experiments 1, 2 and 3, respectively. Packaging chopped dried grass into ‘cobs’ caused a further reduction in OM digestibility of up to 2·8%. Pre-milling plus packaging (i.e. ‘pelleting’) depressed OM digesti bility of chopped dried grass by 5 to 6 percentage units. Digestibility of dried grass in its various physical forms was further reduced when offered ad lib.; the greatest fall (9·4%) occurred with pellets and the smallest fall (0·8?1·3%) with loose chopped material; cobs were intermediate at 4·3?7·0%.  相似文献   

4.
Activities of endogenous β-D-xylosidase (EC.3.2.1.37), α-L-arabinofuranosidase (EC. 3.2.1.55) and endo-β-D-xylanase (EC.3.2.1.8) were quantified in extracts from ungerminated rye (Secale cereale Lvar. Amando) grain. pH- and temperature optimum and stability of the unpurified enzymes were examined. The activity of β-xylosidase and α-arabinofuranosidase against p-nitrophenyl-glycosides was 180 and 346 pkatal/g grain, respectively (pH 4·5; 30 °C) and that of the endo-xylanase against RBB-xylan was 11 pkatal/g grain (pH 4·5; 40 °C). The pH optimum of each of the enzymes was 4·5, which is similar to the pH of a rye dough. The temperature optima for the enzymes were 40 °C (endo-xylanase), 70 °C (β-xylosidase) and 60 °C (α-arabinofuranosidase), respectively. Sodium chloride (0·5–3·0%, w/v) had no effect on enzyme activities. The enzymes were relatively stable at pH 4·5 and room temperature for at least 24 h. The enzymes showed no significant decrease in activity when extracts were incubated at pH 4·5 and 30–40 °C for 80–120 min. Incubation at temperatures higher than 40 °C resulted in a significant decrease in activity. The rate of hydrolysis of the respective p -nitrophenyl glycosides and RBB-xylan was high under conditions typical for the rye dough production stages but decreased at temperatures typically encountered in the baking process.  相似文献   

5.
Carotenoids are natural compounds whose nutritional importance comes from the provitamin A activity of some of them and their protection against several serious human disorders. The degradation of carotenoids was investigated during apricot drying by microwave and convective hot-air at 60 and 70 °C. Seven carotenoids were identified: antheraxanthin, lutein, zeaxanthin, β-cryptoxanthin, 13-cis-β-carotene, all-trans-β-carotene and 9-cis-β-carotene; among these, all-trans-β-carotene was found to be about 50 % of total carotenoids. First-order kinetic models were found to better describe all-trans-β-carotene reduction during drying, with a degradation rate constant (k1) that increased two folds when temperatures increased by 10 °C, in both methods. No differences were found in k1 between apricots dried by hot air at 70 °C (k1?=?0.0340 h?1) and by microwave at 60 °C. The evolution of total carotenoids (117.1 mg/kg on dry basis) during drying highlighted a wider decrease (about 50 %) when microwave heating was employed, for both set temperatures. Antheraxantin was found to be the carotenoid most susceptible to heat, disappearing at 6 h during both trials with microwave as well as during convective hot-air at 70 °C. For this reason, antheraxanthin could be a useful marker for the evaluation of thermal damage due to the drying process. Also the degree of isomerization of all-trans-β-carotene could be a useful marker for the evaluation of the drying process.  相似文献   

6.
Germination of annual pasture species was studied under controlled‐environment conditions in south‐western Australia at temperatures in the range from 4°C to 35°C. Subterranean clover (Trifolium subterraneum) and Wimmera ryegrass (Lolium rigidum) had a germination of 90% between 12°C and 29°C, whereas capeweed (Arctotheca calendula) had a high germination percentage in a much narrower temperature range with an optimum of 25°C. Growth of subterranean clover, capeweed and Wimmera ryegrass between 28 and 49 days after sowing (DAS) was also studied at two photon flux densities, 13 and 30 mol m?2 d?1, and at diel temperatures in the range from 15/10°C to 33/28°C. Pasture species grown at a density of 1000 plants m?2 accumulated at least twice the amount of shoot dry matter when subjected to temperatures of 21/16°C and 27/22°C, compared with a lower temperature of 15/10°C and a higher temperature of 33/28°C. Except at the highest temperature and at high photon flux density, capeweed had lower green area indices (GAI) than the other two species at 28 DAS. Crop growth rates between 28 and 49 DAS were higher in Wimmera ryegrass than in the other two species, whereas subterranean clover had a lower relative growth rate than the other two species at all temperatures and both photon flux densities. Subterranean clover and capeweed intercepted a greater proportion of the incident radiation compared with Wimmera ryegrass. The values of radiation interception and GAI were used to estimate the number of DAS to reach 75% radiation interception [f(0·75)]. The number of days to reach f(0·75) decreased with increasing temperature from 15/10°C to reach a minimum at 27/22°C. The time taken to achieve f(0·75) was always shorter by about 10 d when the photon flux density was 30 mol m?2 d?1 in the autumn compared with 13 mol m?2 d?1 in the winter. These results are discussed in relation to the early growth of annual pasture in the field.  相似文献   

7.
The pasta protein network limits starch hydrolysis rate in vivo leading to low post-prandial glycemia. To better understand the mechanisms involved, various pasta products were processed to obtain protein network structures differing from that in reference pasta extruded at 40 °C and dried 17 h at 55 °C. After cooking, pasta strands were submitted to in vitro alpha -amylolysis. Compared to reference pasta, higher extrusion temperature (70 °C), high-temperature drying treatment (2 h at 90 °C) or autoclaving (115 °C for 15 or 40 min) had no marked effect on the rate of dextrin release from pasta particles. Protein enrichment at a 20%-level and flour fractionation-reconstruction with removal of insoluble fibre before pasta extrusion significantly (p<0·05) delayed (≥1 h) the rate of dextrin release (−14% at 8 h). Confocal laser scanning microscopy allowed the three-dimensional structure of the protein network from protein-enriched pasta to be observed, and suggested that increased starch encapsulation may explain the reduced accessibility of starch to alpha -amylases. A stronger cohesiveness between starch and protein, due to insoluble fibre removal, was probably responsible for the decrease of starch accessibility to alpha -amylase in fractionated-reconstructed flour pasta. Modified geometrical characteristics (e.gtortuosity) of the protein network were not correlated with starch degradation rates.  相似文献   

8.
In an attempt to obtain shelf-stable litchi fruit with preserved nutritional quality and good sensory features, quarters of peeled and pitted fruits were vacuum dried at 50, 60 and 70 °C at a constant pressure of 8.0 kPa. The product was assessed for its vitamin C, total phenolics and texture (hardness). In addition, the product with the best texture was assessed for its shelf-life by means of accelerated testing. Results suggest that vacuum dried litchi retained almost 70% of the vitamin C and total phenolics when compared to frozen fruits (control). Vitamin C and phenolic compounds content significantly decreased with drying, while no difference was found between different drying temperatures. Hardness increased with drying temperature. The sample dried at 70 °C presented crispness, which is a desired quality feature in dried fruit products. This sample was subjected to shelf-life evaluation, whose result suggests a shelf-life of eight months at 23 °C. Total color change (CIE ΔE00) was the expiry criterion. Vacuum drying was a suitable technique for producing shelf-stable litchi fruit with good texture while preserving its desirable original nutrients. Consumption of vacuum dried litchi may be beneficial to health due to its remarkable content of phenolic compounds and vitamin C.  相似文献   

9.
Crops of winter wheat (cv. Hereward) were grown in the field under double-skinned polyethylene tunnels in two consecutive seasons (1991–92 and 1992–93). Air containing ambient (350 ppm) or elevated (700 ppm) concentrations of carbon dioxide was circulated through the tunnels, and temperature gradients, typically from 1°C below ambient to 4–7°C above ambient, were maintained within each tunnel. Despite a shorter crop duration and warmer temperatures in the first season, most grain and starch properties showed a similar response to temperature between seasons. Thousand grain weight and grain starch content declined with increase in temperature (from 55±5 mg to 18±2 mg, and from 31±3 mg to 7±2 mg, respectively), the latter reflecting both decreases in granule sizes and fewer amyloplasts per endosperm. Contents of total amylose and lipid-free amylose increased with temperature (from 26±1% to 31±1%, and from 21±1% to 25±1%, respectively), but the contents of lipid-complexed amylose (5·2±1·5%) and lysophospholipids (0·9±0·2%) varied independently of temperature. Starch gelatinisation temperatures ranged from 57·5 to 64·5°C in the first season, and from 58·0 to 61·9°C in the second season, increasing with increase in temperature in both seasons, the data for the two seasons providing almost separate clusters. Gelatinisation enthalpy was constant in the first season (12·6±1 J/g amylopectin) and in the second season (15·5±0·5 J/g amylopectin) with no effect of temperature. The differences in carbon dioxide concentration had no consistent effects on the parameters measured, but small effects were discernible on thousand grain weight, starch content and lipid-free amylose content. There were also effects in certain treatment combinations, specifically at warmer temperatures in the first season and at cooler temperatures in the second season, on thousand grain weight, non-starch solids and lipid-complexed amylose contents.  相似文献   

10.
The N content of pasture species (Trifolium repens L. and Lolium perenne L.) was much less affected hy drying temperatures over the range 70° to 100°C, and hy the density of packing of the pasture sample, than was the amount of hrown colour resulting from these treatments. The DM content of faeces was measured with equal accuracy at temperatures of 80° and 100°C and in samples which varied in weight over a four-fold range. The N lost while drying faeces at 80°C was considerable, with large variations in the amount lost by different animal species fed on particular diets. The results confirm that analyses of the N content of faeces should be carried out before drying.  相似文献   

11.
The rates of drying of herbage, cut from perennial ryegrass (Lolium perenne L.) – dominant swards and subjected to different treatments, were investigated under field conditions by changes in weight of herbage in wire mesh trays in 1995 and 1996. A series of replicated factorial experiments studied the effects, in different combinations, of intensity of conditioning achieved by passing the cut herbage through a laboratory‐scale macerator zero (0C), once (1C), three (3C) or six (6C) times; weight of herbage per unit area equivalent to 450, 675 and 900 g dry matter (DM) m?2. In one experiment, pressing the herbage to form a mat was incorporated into the experimental design. A further experiment investigated the effect of varying the proportion of conditioned herbage in the herbage mass from 0·00, 0·25, 0·50, 0·75 and 1·00 on drying rate. On each occasion the trays plus herbage were weighed at hourly intervals over an ≈6‐h period and the DM content of the herbage estimated from the change in weight. On all occasions, conditioning and weight of herbage per unit area significantly (P < 0·001) influenced herbage drying rate. Lowering the weight per unit area of both unconditioned and conditioned herbage increased the rate of moisture loss. Unconditioned herbage at the equivalent of a herbage mass of 450 g DM m?2 had a total moisture loss that was on average 1·5–1·8 times greater than unconditioned herbage at the equivalent of a herbage mass of 900 g DM m?2. Similarly, conditioned herbage at the equivalent of a herbage mass of 450 g DM m?2 had a total moisture loss that was 1·8–2·3 times greater than unconditioned herbage at the equivalent of a herbage mass of 900 g DM m?2. Increasing the level of conditioning produced a non‐linear response in rate of moisture loss, consequently 3 passes through the macerator produced >0·95 of the total moisture loss that was produced by 6 passes through the macerator. Increasing the proportion of conditioned herbage in the herbage mass increased rate of moisture loss and consequently final DM content (P < 0·001) although there was little effect from increasing the proportion of conditioned herbage above 0·75. The effects of conditioning and weight of herbage per unit area treatments on total nitrogen , water‐soluble carbohydrate and acid‐detergent fibre concentration of the herbage were small.  相似文献   

12.
Response surface methodology was used to study the alkaline extraction of heteroxylans from maize bran. The ratio volume of alkali/weight of bran and the particle size had no effect on extraction yield, whereas the yield increased significantly with the temperature and time of extraction and the concentration of the alkali. The variation in the yield depended on the nature of the alkali, and empirical second-order models were built to fit the results obtained by extraction with KOH and Ca(OH)2. Comparison of the compositional and structural features of the heteroxylans obtained by extraction with 0·8 m KOH at 85 °C, saturated Ca(OH)2 at 95 °C and 0·5 m KOH at 65 °C with one obtained by industrial lime-cooking of maize kernels showed that all four samples were very similar and that a very high extraction yield (87 %) was achieved.  相似文献   

13.
No one method of drying can be relied upon for all plant species, plant parts, or form (e.g., fresh v. ensiled herbage). Least changes in nonstructural carbohydrates appear to occur when fresh tissue is immersed in boiling alcohol. Freeze-drying provides results more similar to fresh tissue than heat-drying. Heat-drying at high temperatures (above 80°C) can cause thermo-cbemical degradation, while slow drying at low temperatures (below 50°C) allows time for DM losses by respiration and enzymatic conversions. The most acceptable heat-drying results have been obtained by drying for a short time at a high temperature (i.e. 100°C) and thereafter at a moderate temperature (i.e. 70°C). Changes in nonstructural carbohydrate concentrations occur during the storage of either freeze- or heat-dried tissues. Thus, analyses should be conducted as soon as possible after tissue sampling. The least changes occur during storage in alcohol, following killing of the tissue in boiling alcohol.  相似文献   

14.
A simple multiplicative model using temperature, foliage nitrogen (N) concentration and water status was developed to predict the maximum photosynthetic rate (Pmax) of field‐grown cocksfoot (Dactylis glomerata L.) leaves when none, one, two or all the factors were limiting. The highest Pmax was 27·4 μmol CO2 m–2 s?1 in non‐limited conditions, which was defined as the standardized Pmax value dimensionless (Pmaxs=1). Pmaxs increased 0·058 units per °C from 10°C to the optimum range (19–23°C) (Pmaxs=1) and then declined 0·077 units of Pmaxs per °C from 23 to 31°C. Pmaxs=1 was also measured from 59 to 52 g N kg?1 dry matter (DM) foliage N. Pmaxs then decreased at the rate of 0·115 units per 10 g N kg?1 DM from 52 to 26 g N kg?1 DM, and 0·409 units of Pmaxs per 10 g N kg?1 DM from 26 to 15 g N kg?1 DM. For predawn leaf water potential (ψlp), Pmaxs=1 was measured from ?0·1 to ?1·2 bar but declined linearly at a rate of 0·078 units per bar of ψlp from ?1·2 to ?14·0 bar because of a linear decrease in stomatal conductance. An interaction between low N content (≤20 g N kg?1 DM) and high temperature (>23°C) was also detected. Together, this multiplicative model accounted for 0·82 of the variation in Pmaxs.  相似文献   

15.
The effect of water activity (aw, 0·85–0·95), temperature (15–30 °C) and incubation period (2–4 weeks) on growth and calorific losses in relation to colonisation by three mycotoxigenic isolates ofAspergillus ochraceuswas studied on maize-based substrates. The calorific losses (kJ) of maize flour due to fungal growth in relation to temperature andawwere quantified and found to be maximal at 20–30 °C (10·52–16·18%, after 4 weeks at 0·95aw), with only slight losses at 0·85aw(0–7·14%), at both 15 and 20 °C. This suggests that growth of mycotoxigenicAspergillusspp. can significantly contribute to nutritional losses of this staple agricultural food. Calorific values correlated inversely with fungal biomass, with the latter being greatest at 0·95awafter both two and four weeks, and maximal at 30 °C. Most of the single, two-, three- and four-way interactions ofaw, temperature, time and isolate had a statistically significant (p<0·01) influence on calorific losses and fungal biomass.  相似文献   

16.
The glass transition of wheat durum semolina was characterised at different moisture contents using modulated differential scanning calorimetry. The total, reversing and non-reversing heat flows were quantified during heating, cooling and re-heating. An endothermic peak was observed on the non-reversing heat flow during first heating and was not greatly affected by changes in moisture content (below 20 g water/100 g dry matter). This peak was associated with endothermic relaxation of the protein fraction in wheat semolina. An endothermic baseline shift was observed on the reversing heat flow during first heating, cooling and re-heating. The temperature at baseline shift decreased (from 110 °C to 27 °C) when moisture content increased (from 6% to 27% db). The measured heat capacity change (0·10–0·25 J/g/°C) was not significantly affected by moisture content. This endothermic baseline shift was presumed to be the glass transition of amorphous polymers in wheat durum semolina. The plasticising effect of water on the glass transition temperature (Tg) was described using Gordon Taylor and Kwei models and compared with Tg of the main wheat components.  相似文献   

17.
The present investigation was conducted to study the effect of selected processing and storage methods on the concentration of ascorbic acid and β-carotene in Bathua and fenugreek, leaves. Methods included storage of leaves with or without polythene bags for 24 and 48 h in a refrigerator at 5°C; at 30°C in polythene bags; drying (sun and oven); blanching (5, 10, 15 min); open pan and pressure cooking. Ascorbic acid content of fresh leaves was 220.97 to 377.65 mg and β-carotene content was 19.00 to 24.64 mg/100 g, DW. The percent loss of ascorbic acid ranged from 2.03 to 8.77 and 45.15 to 66.9 while lower losses (0.0 to 1.75 and 1.63 to 2.84) of β-carotene were observed in leaves, stored in, the refrigerator and at 30°C, respectively. A markedly greater reduction in ascorbic acid and β-carotene was observed in dried, blanched and cooked leaves. The study data suggest that storage of leaves in refrigeration, drying in oven, blanching for a short time and cooking in a pressure cooker results in better retention of these two vitamins.  相似文献   

18.
Soluble sugar contents and antioxidant enzyme activities were measured in the embryo of wheat (Triticum aestivum) seeds throughout the desiccation phase of maturation in 2003 and 2004 to investigate whether they were related to seed quality. Whatever the date of harvest after the end of filling, seeds tolerated artificial drying in the ears, and almost all of them germinated at 10 °C whereas they were dormant at 30 °C. Their sensitivity to 5 day accelerated ageing treatment (45 °C, 100% relative humidity) slightly decreased during desiccation. This phase of development was associated with an accumulation of sucrose and raffinose, and an increase in the raffinose/sucrose ratio in the embryo. Artificial drying in the ears resulted in an increase in both sugars, but especially raffinose, and in the maintenance of a high value (around 0.6–0.7) of the raffinose/sucrose ratio. Superoxide dismutase, catalase and glutathione reductase activities did not change markedly in the embryo after mass maturity. They were sufficiently active to maintain malondialdehyde and H2O2 contents at very low levels. No clear relationship existed between the antioxidant enzyme activities and seed quality, whereas seed tolerance to ageing seemed to be related to a high value of the raffinose/sucrose ratio.  相似文献   

19.
The surface rheological properties of dough (components) were determined in order to estimate the effect of these properties on disproportionation and coalescence of gas bubbles in bread dough. Three different systems were studied as a model for the gas-dough interface: a diluted aqueous dough dispersion, gluten and wheat lipids spread on water. The surface dilational modulus, E, and tanϑ of these systems were determined as a function of frequency using a modified Langmuir trough. Values of E and tanϑ found were: 35–100 mN/m and 0·7–0–2, resp., for dough dispersions, 20–45 mN/m and 0·4–0·15, resp., for gluten, and 20–90 mN/m and 1·3–0·1, resp., for lipids in the frequency range tested at room temperature. On the assumption that the gas-dough interface is comparable either to the surface of the dough dispersions tested or to a water surface with spread gluten, it was shown that disproportionation of gas bubbles in dough can be retarded but not prevented. Wheat lipids present in the right concentration in the surface can prevent this foam stabilising mechanism to a larger extent. The surface dilational modulus as well as the surface tension during continuous expansion of dough dispersions were also determined at 45°C. The surface dilational modulus of a dough dispersion at 45°C was 7–25 mN/m, which was approximately 5 times smaller than at room temperature. Results of surface tension measurements during continuous expansion in a Langmuir trough showed that values for surface tension were only slightly higher than at equilibrium (ca. 2 mN/m) at 45°C and at deformation rates of the surface comparable to those at oven rise. These results suggest that thin dough films at higher temperatures will be less stable than at room temperature. Implications in relation with coalescence in dough are discussed. No significant differences in surface rheological properties of dough dispersions of wheats with different bread-making qualities were found in the sinusoidal oscillation tests nor in the continuous expansion tests. Surface rheological properties, therefore, appear not to be the main factor responsible for differences in baking quality amongst different wheats.  相似文献   

20.
To study the kinetics of the bread baking process, transverse relaxation (T2) of protons was measured during a baking process performed inside the magnet of a pulsed low field1H nuclear magnetic resonance (NMR) instrument. Experimental NMR relaxation data were analysed both by chemometric data analysis and by multi-exponential curve-fitting. Throughout the entire baking process from dough to bread three T2-components were determined. During the NMR-baking process significant shifts were observed in the characteristic time constants at c. 55 °C (gelatinisation of starch) and at c. 85 °C. In a second experiment staling of white bread crumb aged 0–8 days was investigated by texture analysis and NMR relaxation. High correlations (r>0·9) between texture parameters and NMR relaxation data of bread crumb were found by partial least squares regression (PLSR) models. Firmness and elasticity as measured by a Texture Analyser were predicted with an estimated error (RMSECV) of 150 (range 200–2200) and 0·032 (range 0·4–0·7), respectively. Future texture of the bread samples was also predictable by use of NMR relaxation data from the early storage period (day 0 to day 3).  相似文献   

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