Evaluation of 3D Printing of Cereal-Legume Starch-Based Gels Formulated with Red Adzuki Bean and Germinated Brown Rice Flour.

Three-dimensional (3D) food printing (3DFP) is an emerging technology that enables the creation of personalized and functional foods by precisely controlling nutritional content and shape. This study investigated the 3D printability and rheological behavior of cereal-legume starch-based gels formulated with germinated brown rice (GBR) and red adzuki bean (RAB) flours, supplemented with xanthan and guar gums as functional additives. The physicochemical and structural properties of the gels were characterized through FT-IR, rheology, texture analysis, SEM, and sensory evaluation.

Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel.

Germinated brown rice (GBR), rich in high starch content and bioactive compounds, has excellent gel-forming properties, rendering it highly promising for applications in food 3D printing, a cutting-edge personalized manufacturing technology. This study systematically investigates the effects of different concentrations of konjac glucomannan (KGM) and curdlan (CD) blends on the 3D printing performance and physicochemical properties of GBR gel. The results indicated that the appropriate addition of KGM/CD blends significantly enhances the printing accuracy and shape retention of GBR gel.

Effect of different natural antioxidants on the quality promotion of pork chip snacks during storage as revealed by lipid profiles and volatile flavor compounds.

This study primarily investigated the effects of different natural antioxidants (ascorbic acid, rosemary extract, PostbioYDFF-3®, and NatuProtec®) on changes in the lipid profiles and volatile flavors of pork chip snacks (PCS) during storage via lipidomic techniques and SPME-GC-MS. Compared with the control, the PCS containing different natural antioxidants exhibited obvious reductions in TBARS, peroxide, and acid values after 90-day storage (P < 0.05).

Evaluation of Microwave Heating Uniformity for Ready-to-Eat Rice in Metalized Packaging Structure.

Microwave energy utilization undergoes two stages via absorption and conversion inside ready-to-eat rice (RER) under microwave reheating. The reasonable utilization of microwave energy inside the processed material may enhance the uniformity of the temperature distribution. To analyze the uniformity changes inside RER, the effects of microwave reflection, refraction, and absorption by a metal aluminum film were studied through the thermodynamic properties.

Effects of microwave energy transfer on release and degradation of anthocyanins in berry puree.

To elucidate the distinctive effects of microwave energy on the anthocyanins content in berry puree, comparative experiments and simulation analysis of essentially heating modes are introduced via radiation (microwave), convective and conductive. Microwave energy has the strongest action on anthocyanins state due to uniform generation of in situ heating through entire volume of berry puree. Microwave heating may promote the release or hinder the degradation of anthocyanins as variable polar response and reaction barrier of anthocyanins depending on electric field direction with the unsymmetrical structure in polar molecules.

Effects of microwave vacuum drying on drying characteristics, quality attributes and starch structure of germinated brown rice.

Germinated brown rice (GBR) has high nutritional and health-promoting value, but the influence mechanism of microwave vacuum drying (MVD) on the quality properties of GBR is still unclear. This study investigated the effects of MVD parameters including microwave intensities (9, 12, and 15 W/g), drying temperatures (50, 60, and 70 °C), and vacuum pressures (0.03, 0.

Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology.

To improve product quality and obtain suitable processing parameters for crab apple slices (CASs) produced by continuous microwave drying (CMD), the effects of processing parameters, including slice thickness, microwave power, air velocity, and conveyor belt speed, on the evaluation indexes in terms of temperature, moisture content, color (*, *, *), hardness, brittleness, and total phenolic content of CASs were investigated via the response surface method. The results indicated that microwave power has the greatest effect on the evaluation indexes applied to the CASs under CMD, followed by air velocity, slice thickness, and conveyor belt speed. To produce the desired product quality, the appropriate parameters for CMD of CASs were optimized as 1.

Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks.

In present study, the quality profiles, microstructures and in vitro digestibility of pork chip snacks (PCS) prepared by microwave vacuum drying (MVD) under different drying times (20, 21, 22, 23, and 24 min) were investigated. The results revealed significant decreases in the moisture content and L*-value of PCS, while the protein/ash contents, a*-value, and b*-value of PCS markedly increased with prolonged MVD time (P < 0.05).

Microwave heating concentration of raspberry pulp: Evaluation of processing variables on concentration characteristics and quality attributes.

Concentration of fruit pulp is an important unit operation in food processing and has a wide range of applications. In this study, the microwave heating concentration (MHC) of raspberry pulp at different microwave powers, heating times and sample masses were investigated considering concentration characteristics and quality attributes. The results showed that increasing microwave power/heating time or decreasing sample mass significantly decreased the moisture content but had no significant effect on the temperature of raspberry pulp, while these conditions resulted in loss of total anthocyanin content and deterioration of total color difference.

Improvement of Temperature Distribution Uniformity of Ready-to-Eat Rice during Microwave Reheating via Optimizing Packaging Structure.

The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10-80 °C temperature increase in the ready-to-eat rice, the thermal conductivity increases, dielectric constant, and specific heat increase and then decrease, while the dielectric loss factor decreases and then slightly increases.

Formation of texture quality of raspberry snack under microwave puffing.

Raspberry snack, as a novel berry product, has rich favor and high crisp taste, where controllable texture quality is conducive to the palatability of the snack. Determinative factors of microwave puffing in microwave intensity and duration and key property of material in Young's modulus were introduced to investigate the formation of texture quality of berry snack under microwave puffing. The results indicate that the microwave intensity has negative correlation with Young's modulus of raspberry chips, which causes the more porosity inside under microwave puffing.

Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying.

Germinated brown rice (GBR) contains rich bio-active components, but has poor edible quality. To improve the cooking quality of GBR, fissure generation in kernels caused by microwave drying were investigated considering cooking properties, microstructure and textural attributes. The microwave intensity had significant effects on the fissure percentage of GBR, and microwave intensity of 3-4 W/g may be suitable for the microwave drying of GBR based on the distribution of fissure percentage for the GBR.