Behavior of pesticides in coffee beans during the roasting process.

PubMed

Sakamoto, Katsushi; Nishizawa, Hideo; Manabe, Noboru

2012-01-01

In Japan, maximum residue limits for pesticides (MRL) in coffee are set on green coffee beans, but not roasted coffee beans, although roasted beans are actually used to prepare coffee for drinking. Little is known about the behavior of pesticides during the roasting process. In the present study, we examined the changes in the concentration of pesticide (organochlorine: γ-BHC, chlordane and heptachlor) residues in coffee beans during the roasting process. We prepared green coffee beans spiked with these pesticides (0.2 and 1.0 μg/g), and the residue levels in the beans were measured before and after the roasting process. We determined the residual rate after the roasting process. γ-BHC was not detectable at all, and more than 90% of chlordane was lost after the roasting (3.1 and 5.1% of chlordane remained in the beans spiked with 0.2 and 1.0 μg/g of chlordane, respectively). A low level of heptachlor (0.72%) was left in the coffee beans spiked with 1 μg/g of heptachlor. Disappearance of γ-BHC during the roasting process may be due to the high vapor pressure of γ-BHC, while chlordane has a lower vapor pressure. We also examined the behavior of piperonyl butoxide and atrazine during the roasting process. Piperonyl butoxide behaved similarly to chlordane, but atrazine disappeared after the roasting process, because it is unstable to heat.

Puffing, a novel coffee bean processing technique for the enhancement of extract yield and antioxidant capacity.

PubMed

Kim, Wooki; Kim, Sang-Youn; Kim, Dae-Ok; Kim, Byung-Yong; Baik, Moo-Yeol

2018-02-01

Puffing of coffee beans, which induces heat- and pressure-derived physicochemical changes, was applied as an alternative to roasting. Roasted or puffed coffee beans with equivalent lightness values were compared. The moisture content was higher while the crude fat and protein compositions were lower in puffed beans than in roasted beans. The pH was lower and the acid content was higher in puffed beans than in roasted beans. The roasted beans exhibited greater specific volumes, while the puffed beans displayed greater extraction yields. The trigonelline and total phenolic contents were greater in puffed beans than in roasted beans resulting in an enhanced antioxidant capacity. Sensory evaluation of roasted and puffed coffee bean brews revealed that puffing did not affect the flavor or overall acceptance. The current study provides evidence that puffing is an alternative to roasting coffee beans with various benefits. Copyright © 2017 Elsevier Ltd. All rights reserved.

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds.

PubMed

Erten, Edibe S; Cadwallader, Keith R

2017-02-15

Volatile components of raw, dry roasted and oil roasted almonds were isolated by solvent extraction/solvent-assisted flavor evaporation and predominant aroma compounds identified by gas chromatography-olfactometry (GCO) and aroma extract dilutions analysis (AEDA). Selected odorants were quantitated by GC-mass spectrometry and odor-activity values (OAVs) determined. Results of AEDA indicated that 1-octen-3-one and acetic acid were important aroma compounds in raw almonds. Those predominant in dry roasted almonds were methional, 2- and 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione; whereas, in oil roasted almonds 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-pentanedione, methional and 2-acetyl-1-pyrroline were the predominant aroma compounds. Overall, oil roasted almonds contained a greater number and higher abundance of aroma compounds than either raw or dry roasted almonds. The results of this study demonstrate the importance of lipid-derived volatile compounds in raw almond aroma. Meanwhile, in dry and oil roasted almonds, the predominant aroma compounds were derived via the Maillard reaction, lipid degradation/oxidation and sugar degradation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans.

PubMed

Stanley, Todd H; Van Buiten, Charlene B; Baker, Scott A; Elias, Ryan J; Anantheswaran, Ramaswamy C; Lambert, Joshua D

2018-07-30

Roasting is an important cocoa processing step, but has been reported to reduce the polyphenol content in the beans. We investigated the impact of whole-bean roasting on the polyphenol content, aroma-related chemistry, and in vitro pancreatic lipase (PL) inhibitory activity of cocoa under a range of roasting conditions. Total phenolics, (-)-epicatechin, and proanthocyanidin (PAC) dimer - pentamer content was reduced by roasting. By contrast, roasting at 150 °C or greater increased the levels of catechin and PAC hexamers and heptamers. These compounds have greater PL inhibitory potency. Consistent with these changes in PAC composition and this previous data, we found that roasting at 170 °C time-dependently increased PL inhibitory activity. Cocoa aroma-related compounds increased with roasting above 100 °C, whereas deleterious sensory-related compounds formed at more severe temperatures. Our results indicate that cocoa roasting can be optimized to increase the content of larger PACs and anti-PL activity, while maintaining a favorable aroma profile. Copyright © 2018 Elsevier Ltd. All rights reserved.

9 CFR 319.81 - Roast beef parboiled and steam roasted.

Code of Federal Regulations, 2010 CFR

2010-01-01

... tissues have been removed, and beef heart meat, exclusive of the heart cap may be used individually or... “Roast Beef Parboiled and Steam Roasted.” When beef cheek meat, beef head meat, or beef heart meat is...

REMPI-TOFMS for on-line monitoring and controlling the coffee roasting process

NASA Astrophysics Data System (ADS)

Dorfner, Ralph; Ferge, Thomas; Yeretzian, Chahan; Zimmermann, Ralf; Kettrup, Antonius

2001-08-01

REMPI@266nm-TOFMS is used for on-line analysis of the coffee roasting process. Volatile and flavor active compounds of coffee were ionized by REMPI@266nm and monitored on-line and in real-time by TOFMS during the coffee roasting process. The phenol and 4-vinylguaiacol time-intensity profiles, for example, show typical behavior for different roasting temperatures and provide an indicator to the achieved degree of roasting. The impact of the moisture level of the green coffee beans on the time shift of a typical (commercial) roasting time, correlates with REMPI-TOFMS measurements and literature data.

Effect of storage conditions on sensory properties of Bierzo roasted pepper.

PubMed

Casquero, Pedro A; Sanz, Miguel A; Guerra, Marcos

2011-01-15

Roasted pepper is marketed with the European recognition of Protected Geographical Indication 'Pimiento Asado del Bierzo'. The industry needs to prolong the period in which fresh pepper received from farmers is available to be processed, without deteriorating the sensory quality of roasted pepper. The objective of this study was to analyse how different storage conditions affect the sensory quality of roasted pepper. Differences in weight loss among storage conditions did not affect roast yield. Descriptors juice quality, bitterness and spiciness were not influenced by storage conditions in 2006 or 2007, whereas uniformity, skin surface, cohesiveness and smokiness were influenced by storage conditions in both years. Overall quality was better when pepper was stored for 5 days at 18 °C or for 10 days at 8 °C. The quality of roasted pepper was affected positively by storage conditions in terms of colour and uniformity, which were improved, and hardness, which was reduced. Newly roasted samples, on the other hand, obtained the lowest quality values. Therefore storage of pepper for up to 10 days was useful not only to extend the time of roasted pepper processing for companies but also to improve the sensory quality of roasted pepper without decreasing the roast yield of processed pepper. Copyright © 2010 Society of Chemical Industry.

Ingestible roasted barley for contrast-enhanced photoacoustic imaging in animal and human subjects.

PubMed

Wang, Depeng; Lee, Dong Hyeun; Huang, Haoyuan; Vu, Tri; Lim, Rachel Su Ann; Nyayapathi, Nikhila; Chitgupi, Upendra; Liu, Maggie; Geng, Jumin; Xia, Jun; Lovell, Jonathan F

2018-08-01

Photoacoustic computed tomography (PACT) is an emerging imaging modality. While many contrast agents have been developed for PACT, these typically cannot immediately be used in humans due to the lengthy regulatory process. We screened two hundred types of ingestible foodstuff samples for photoacoustic contrast with 1064 nm pulse laser excitation, and identified roasted barley as a promising candidate. Twenty brands of roasted barley were further screened to identify the one with the strongest contrast, presumably based on complex chemical modifications incurred during the roasting process. Individual roasted barley particles could be detected through 3.5 cm of chicken-breast tissue and through the whole hand of healthy human volunteers. With PACT, but not ultrasound imaging, a single grain of roasted barley was detected in a field of hundreds of non-roasted particles. Upon oral administration, roasted barley enabled imaging of the gut and peristalsis in mice. Prepared roasted barley tea could be detected through 2.5 cm chicken breast tissue. When barley tea was administered to humans, photoacoustic imaging visualized swallowing dynamics in healthy volunteers. Thus, roasted barley represents an edible foodstuff that should be considered for photoacoustic contrast imaging of swallowing and gut processes, with immediate potential for clinical translation. Copyright © 2018 Elsevier Ltd. All rights reserved.

The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar.

PubMed

Ali, Abbas; Islam, Anowarul; Pal, Tarun K

2016-01-01

Groundnut seeds are an important source of bioactive phenolic compounds with noteworthy antioxidant capacity, which may be enhanced by the microwave roasting process. The aim of this work is   to study the changes in antioxidant activity in groundnut seeds during microwave roasting, as a function of roasting time and extract concentration, in order to maximise the phenolic content and antioxidant activity of roasted seeds. The study was conducted to evaluate total phenolic content (TPC), total flavonoid content (TFC), and antioxidative activity of methanolic (GME), ethanolic (GEE), and chloroform (GCE) extracts and methanolic extract of oil (GMO) from groundnut seeds exposed to microwaves. The antioxidant activity was investigated using several assays, namely phosphomolybdenum assay, DPPH radical scavenging activity, H2O2 scavenging activity, hydroxyl radical scavenging activity and reducing power. The microwave roasting process significantly increased the TPC, whilst the TFC decreased with roasting time. Antioxidant activity increased with increased roasting time and extract concentration in all extracts. Antioxidant activity increased significantly at lower concentrations; however, the rate of increment decreased gradually as the concentration of the solvent extract increased. Thus, among all the extracts, methanol extracts at all roasting times and extract concentrations appeared to display the highest effectiveness. The various scavenging activities of the samples are ranked in the following order: GME > GEE > GCE > GMO, in both raw and roasted samples. Both roasting time and extract concentration were found to be critical factors in determining the overall quality of the product. This investigation is important to determine optimum roasting conditions, in order to maximise the anti-oxidative health benefits of the Bangladeshi groundnut cultivar.

Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On‐line ABTS Assay to High Performance Size Exclusion Chromatography

PubMed Central

Opitz, Sebastian E.W.; Goodman, Bernard A.; Keller, Marco; Smrke, Samo; Wellinger, Marco; Schenker, Stefan

2016-01-01

Abstract Introduction Coffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids that are already present in green coffee beans, melanoidins show antioxidant capacity as well. Objective To employ post‐column derivatisation by coupling high performance size exclusion chromatography (HPSEC) to an antioxidant assay to investigate the effect of roasting on the properties of antioxidant active compounds in coffee brews. Methodology We have investigated the antioxidant capacity of Coffea arabica (Arabica) and C. canephora (Robusta) beans that were roasted over the full spectrum of roast conditions (four roasting speeds to three roast degrees) by comparing the results from HPSEC coupled on‐line to the ABTS assay with those from two batch assays, Folin Ciocalteu (FC) and oxygen radical absorbance capacity (ORAC) assay. Results The antioxidant capacity showed a general decrease towards slower and darker roasted coffee for all three assays, indicative of heat degradation of active compounds. Hence, low molecular weight (LMW) compounds such as chlorogenic acids (CGAs) decreased progressively already from relatively mild roasting conditions. In contrast, high molecular weight (HMW) compounds (e.g. melanoidins) increased from light to dark roast degrees with lowering magnitude towards slower roasting profiles. Conclusion By coupling HPSEC on‐line to the ABTS assay we were able to separately quantify the contribution of HMW and LMW compounds to the total antioxidant capacity, increasing our understanding of the roast process. © 2016 The Authors. Phytochemical Analysis Published by John Wiley & Sons Ltd. PMID:28008674

Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On-line ABTS Assay to High Performance Size Exclusion Chromatography.

PubMed

Opitz, Sebastian E W; Goodman, Bernard A; Keller, Marco; Smrke, Samo; Wellinger, Marco; Schenker, Stefan; Yeretzian, Chahan

2017-03-01

Coffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids that are already present in green coffee beans, melanoidins show antioxidant capacity as well. To employ post-column derivatisation by coupling high performance size exclusion chromatography (HPSEC) to an antioxidant assay to investigate the effect of roasting on the properties of antioxidant active compounds in coffee brews. We have investigated the antioxidant capacity of Coffea arabica (Arabica) and C. canephora (Robusta) beans that were roasted over the full spectrum of roast conditions (four roasting speeds to three roast degrees) by comparing the results from HPSEC coupled on-line to the ABTS assay with those from two batch assays, Folin Ciocalteu (FC) and oxygen radical absorbance capacity (ORAC) assay. The antioxidant capacity showed a general decrease towards slower and darker roasted coffee for all three assays, indicative of heat degradation of active compounds. Hence, low molecular weight (LMW) compounds such as chlorogenic acids (CGAs) decreased progressively already from relatively mild roasting conditions. In contrast, high molecular weight (HMW) compounds (e.g. melanoidins) increased from light to dark roast degrees with lowering magnitude towards slower roasting profiles. By coupling HPSEC on-line to the ABTS assay we were able to separately quantify the contribution of HMW and LMW compounds to the total antioxidant capacity, increasing our understanding of the roast process. © 2016 The Authors. Phytochemical Analysis Published by John Wiley & Sons Ltd. © 2016 The Authors. Phytochemical Analysis Published by John Wiley & Sons Ltd.

Shelf-life of infrared dry-roasted almonds

USDA-ARS?s Scientific Manuscript database

Infrared heating was recently used to develop a more efficient roasting technology than traditional hot air roasting. Therefore, in this study, we evaluated the shelf-life of almonds roasted with three different approaches, namely infrared [IR], sequential infrared and hot air [SIRHA], and regular h...

Influence of roasting conditions on health-related compounds in different nuts.

PubMed

Schlörmann, W; Birringer, M; Böhm, V; Löber, K; Jahreis, G; Lorkowski, S; Müller, A K; Schöne, F; Glei, M

2015-08-01

Due to their health-beneficial ingredients the consumption of nuts can contribute to a healthy diet. The composition of hazelnuts, almonds, macadamia nuts, pistachios and walnuts regarding health-promoting and potentially harmful compounds was examined before and after roasting under different time and temperature conditions. Fatty acid compositions were not affected by roasting. Malondialdehyde increased with higher roasting temperatures (17-fold in walnuts). Levels of tocopherol isomers were reduced after roasting (α-T: 38%, β-T: 40%, γ-T: 70%) and hydrophilic antioxidant capacity decreased significantly in hazelnuts (1.4-fold), macadamia nuts (1.7-fold) and walnuts (3.7-fold). Increasing roasting temperatures supported the formation of significant amounts of acrylamide only in almonds (1220 μg kg(-1)). In general, nuts roasted at low/middle temperatures (120-160°C) exhibited best sensory properties. Therefore, desired sensory quality along with a favourable healthy nut composition may be achieved by roasting over a low to medium temperature range. Copyright © 2015 Elsevier Ltd. All rights reserved.

A further tool to monitor the coffee roasting process: aroma composition and chemical indices.

PubMed

Ruosi, Manuela R; Cordero, Chiara; Cagliero, Cecilia; Rubiolo, Patrizia; Bicchi, Carlo; Sgorbini, Barbara; Liberto, Erica

2012-11-14

Coffee quality is strictly related to its flavor and aroma developed during the roasting process, that, in their turn, depend on variety and origin, harvest and postharvest practices, and the time, temperature, and degree of roasting. This study investigates the possibility of combining chemical (aroma components) and physical (color) parameters through chemometric approaches to monitor the roasting process, degree of roasting, and aroma formation by analyzing a suitable number of coffee samples from different varieties and blends. In particular, a correlation between the aroma composition of roasted coffee obtained by HS-SPME-GC-MS and degree of roasting, defined by the color, has been researched. The results showed that aroma components are linearly correlated to coffee color with a correlation factor of 0.9387. The study continued looking for chemical indices: 11 indices were found to be linearly correlated to the color resulting from the roasting process, the most effective of them being the 5-methylfurfural/2-acetylfuran ratio (index).

Volatiles from roasted byproducts of the poultry-processing industry.

PubMed

Wettasinghe, M; Vasanthan, T; Temelli, F; Swallow, K

2000-08-01

Volatiles of roasted chicken breast muscle and byproducts, such as backbones, breastbones, spent bones, and skin, were investigated. Total volatile concentrations ranged from 2030 ppb in the roasted backbones to 4049 ppb in the roasted skin. The major classes of volatile compounds detected in roasted samples were aldehydes (648-1532 ppb) and alcohols (336-1006 ppb). Nitrogen- and/or sulfur-containing compounds were also detected in appreciable quantities (161-706 ppb) in all samples. For all samples, hexanal and 2-methyl-2-buten-1-ol were dominant among the aldehydes and alcohols, respectively. Among the nitrogen- and sulfur-containing compounds, Maillard reaction products, such as tetrahydropyridazines, piperidines, and thiazoles, were the major contributors to the total volatile content in all samples. The composition of volatiles observed in roasted byproducts was markedly different from that of the roasted breast muscle. Therefore, the blending of the byproducts in appropriate proportions or blending of volatile flavor extracts from different byproducts may be necessary to obtain an aroma that mimics roasted chicken aroma.

Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root.

PubMed

Wei, Feifei; Furihata, Kazuo; Zhang, Mimin; Miyakawa, Takuya; Tanokura, Masaru

2016-08-16

Roasted chicory root (Cichorium intybus) has been widely accepted as the most important coffee substitute. In this study, a nuclear magnetic resonance (NMR)-based comprehensive analysis was performed to monitor the substantial changes in the composition of chicory root during the roasting process. A detailed signal assignment of dried raw and roasted chicory roots was carried out using 1 H, 13 C, 1 H- 1 H DQF-COSY, 1 H- 13 C edited-HSQC, 1 H- 13 C CT-HMBC, and 1 H- 13 C HSQC-TOCSY NMR spectra. On the basis of the signal assignments, 36 NMR-visible components were monitored simultaneously during roasting. Inulins, sucrose, and most of the amino acids were largely degraded during the roasting process, whereas monosaccharides decreased at the beginning and then increased until the dark roasting stage. Acetamide, 5-hydroxymethylfurfural, di-d-fructose dianhydride, and norfuraneol were newly formed during roasting. Furthermore, a principal component analysis score plot indicated that similar chemical composition profiles could be achieved by roasting the chicory root either at a higher firepower for a shorter time or at a lower firepower for a longer time.

Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures.

PubMed

Bowers, L J; Dikeman, M E; Murray, L; Stroda, S L

2012-10-01

A CVap steam generation oven was compared with a Blodgett convection oven to examine effects on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to 1 of 3 temperatures (65.6, 71.1, or 76.7°C). Four roasts were cooked in the CVap for a constant time, and 2 roasts were cooked in the Blodgett until they reached target temperatures (3 replications). Cooking yields were higher (P<0.05) for BF and LL roasts in the CVap. Slice shear force (SSF) for BF roasts was lowest (P<0.05) in the CVap but lowest (P<0.05) for DP roasts in the Blodgett. No oven effect (P>0.05) was found for LL roasts. Sensory tenderness for BF roasts in the CVap was higher (P<0.05) than those in the Blodgett. Juiciness was higher (P<0.05) for LL roasts in the Blodgett. The CVap oven offers some tenderization (BF) and cooking yield advantages (BF and DP) over forced-air convection cooking. Copyright © 2012 Elsevier Ltd. All rights reserved.

Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting.

PubMed

Gracka, Anna; Jeleń, Henryk H; Majcher, Małgorzata; Siger, Aleksander; Kaczmarek, Anna

2016-01-08

Two varieties of rapeseed (one high oleic - containing 76% of oleic acid, and the other - containing 62% of oleic acid) were used to produce virgin (pressed) oil. The rapeseeds were roasted at different temperature/time combinations (at 140-180°C, and for 5-15min); subsequently, oil was pressed from the roasted seeds. The roasting improved the flavour and contributed to a substantial increase in the amount of a potent antioxidant-canolol. The changes in volatile compounds related to roasting conditions were monitored using comprehensive gas chromatography-mass spectrometry (GC×GC-ToFMS), and the key odorants for the non-roasted and roasted seeds oils were determined by gas chromatography-olfactometry (GC-O). The most important compounds determining the flavour of oils obtained from the roasted seeds were dimethyl sulphide, dimethyltrisulfide, 2,3-diethyl-5-methylpyrazine, 2,3-butenedione, octanal, 3-isopropyl-2-methoxypyrazine and phenylacetaldehyde. For the oils obtained from the non-roasted seeds, the dominant compounds were dimethylsulfide, hexanal and octanal. Based on GC×GC-ToFMS and principal component analysis (PCA) of the data, several compounds were identified that were associated with roasting at the highest temperatures regardless of the rapeseed variety: these were, among others, methyl ketones (2-hexanone, 2-heptanone and 2-octanone). Copyright © 2015 Elsevier B.V. All rights reserved.

In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus).

PubMed

Liu, Zhibin; Wang, Wei; Huang, Guangwei; Zhang, Wen; Ni, Li

2016-03-30

Almonds contain considerable amounts of potential prebiotic components, and the roasting process may alter these components. The aim of this study was to compare the in vitro fermentation properties and in vivo prebiotic effect of raw and roasted almonds. In vitro, predigested raw and roasted almonds promoted the growth of Lactobacillus acidophilus (La-14) and Bifidobacterium breve (JCM 1192), and no significant differences were found between these two nuts. In a 4-week animal trial, daily intake of raw or roasted almonds promoted the population of Bifidobacterium spp. and Lactobacillus spp. and inhibited the growth of Enterococcus spp. in faeces and caecal contains of rats. Compared with roasted almonds, raw almonds had a greater bifidobacteria promotion effect. Besides, significantly higher β-galactosidase activity and lower β-glucuronidase and azoreductase activities in faeces or caecal contents of rats were observed with raw almonds than with roasted almonds. While, in terms of metabolic effects, the ingestion of roasted almonds resulted in significantly greater intestinal lipase activities. Both raw and roasted almonds exhibit potential prebiotic effects, including regulation of intestinal bacteria and improved metabolic activities. The roasting process may slightly reduce the prebiotic effects of almonds but significantly improve the metabolic effects © 2016 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of Different Time/Temperature Roast Combinations on Nutritional and Mechanical Properties of Peanuts

USDA-ARS?s Scientific Manuscript database

Peanuts in North America and Europe are primarily consumed after dry roasting. Standard industry practice is to roast peanuts to a specific surface color (Hunter L-value) for a given application; however, equivalent surface colors can be attained using different roast temperature/time combinations....

Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations

USDA-ARS?s Scientific Manuscript database

Peanuts in North America and Europe are primarily consumed after dry roasting. Standard industry practice is to roast peanuts to a specific surface color (Hunter L-value) for a given application; however, equivalent surface colors can be attained using different roast temperature/time combinations,...

Effect of Different Time/Temperature Roast Combinations on Peanut Flavor-Descriptive Sensory, Electronic Nose and Electronic Eye Characterization

USDA-ARS?s Scientific Manuscript database

Roasting is of central importance to peanut flavor. Standard industry practice is to roast peanuts to a specific surface color (Hunter L-value) for a given application; however, equivalent surface colors can be generated using different temperature/time roast combinations. To better understand the e...

Kinetics of color development of peanuts during dry roasting using a batch roaster

USDA-ARS?s Scientific Manuscript database

The kinetics of color development during peanut roasting were investigated at roasting temperatures from 149 to 204 °C which produced Hunter L color values of 25 to 65. Preliminary and equivalent roasting trials were conducted using a batch roaster simulating the parameters of an industrial continuo...

9 CFR 317.344 - Identification of major cuts of meat products.

Code of Federal Regulations, 2013 CFR

2013-01-01

... products. 317.344 Section 317.344 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... meat products are: Beef chuck blade roast, beef loin top loin steak, beef rib roast large end, beef round eye round steak, beef round top round steak, beef round tip roast, beef chuck arm pot roast, beef...

9 CFR 317.344 - Identification of major cuts of meat products.

Code of Federal Regulations, 2014 CFR

2014-01-01

... products. 317.344 Section 317.344 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... meat products are: Beef chuck blade roast, beef loin top loin steak, beef rib roast large end, beef round eye round steak, beef round top round steak, beef round tip roast, beef chuck arm pot roast, beef...

9 CFR 317.344 - Identification of major cuts of meat products.

Code of Federal Regulations, 2010 CFR

2010-01-01

... products. 317.344 Section 317.344 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... meat products are: Beef chuck blade roast, beef loin top loin steak, beef rib roast large end, beef round eye round steak, beef round top round steak, beef round tip roast, beef chuck arm pot roast, beef...

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis).

PubMed

Xiao, Lu; Lee, Jihyun; Zhang, Gong; Ebeler, Susan E; Wickramasinghe, Niramani; Seiber, James; Mitchell, Alyson E

2014-05-15

A robust HS-SPME and GC/MS method was developed for analyzing the composition of volatiles in raw and dry-roasted almonds. Almonds were analyzed directly as ground almonds extracted at room temperature. In total, 58 volatiles were identified in raw and roasted almonds. Straight chain aldehydes and alcohols demonstrated significant but minimal increases, while the levels of branch-chain aldehydes, alcohols, heterocyclic and sulfur containing compounds increased significantly (500-fold) in response to roasting (p<0.05). Benzaldehyde decreased from 2934.6±272.5 ng/g (raw almonds) to 315.8±70.0 ng/g (averaged across the roasting treatments evaluated i.e. 28, 33 and 38 min at 138 °C) after roasting. Pyrazines were detected in only the roasted almonds, with the exception of 2,5-dimethylpyrazine, which was also found in raw almonds. The concentration of most alcohols increased in the roasted samples with the exception of 2-methyl-1-propanol, 3-methyl-1-butanol and 2-phenylethyl alcohol, which decreased 68%, 80%, and 86%, respectively. Copyright © 2013 Elsevier Ltd. All rights reserved.

Optimization of hull-less pumpkin seed roasting conditions using response surface methodology.

PubMed

Vujasinović, Vesna; Radočaj, Olga; Dimić, Etelka

2012-05-01

Response surface methodology (RSM) was applied to optimize hull-less pumpkin seed roasting conditions before seed pressing to maximize the biochemical composition and antioxidant capacity of the virgin pumpkin oils obtained using a hydraulic press. Hull-less pumpkin seeds were roasted for various lengths of time (30 to 70 min) at various roasting temperatures (90 to 130 °C), resulting in 9 different oil samples, while the responses were phospholipids content, total phenols content, α- and γ-tocopherols, and antioxidative activity [by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical assay]. Mathematical models have shown that roasting conditions influenced all dependent variables at P < 0.05. The higher roasting temperatures had a significant effect (P < 0.05) on phospholipids, phenols, and α-tocopherols contents, while longer roasting time had a significant effect (P < 0.05) on γ-tocopherol content and antioxidant capacity, among the samples prepared under different roasting conditions. The optimum conditions for roasting the hull-less pumpkin seeds were 120 °C for duration of 49 min, which resulted in these oil concentrations: phospholipids 0.29%, total phenols 23.06 mg/kg, α-tocopherol 5.74 mg/100 g, γ-tocopherol 24.41 mg/100 g, and an antioxidative activity (EC(50)) of 27.18 mg oil/mg DPPH. © 2012 Institute of Food Technologists®

Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao).

PubMed

Zzaman, Wahidu; Bhat, Rajeev; Yang, Tajul Aris; Easa, Azhar Mat

2017-10-01

Roasting is one of the important unit operations in the cocoa-based industries in order to develop unique flavour in products. Cocoa beans were subjected to roasting at different temperatures and times using superheated steam. The influence of roasting temperature (150-250°C) and time (10-50 min) on sugars, free amino acids and volatile flavouring compounds were investigated. The concentration of total reducing sugars was reduced by up to 64.61, 77.22 and 82.52% with increased roasting temperature at 150, 200 and 250°C for 50 min, respectively. The hydrophobic amino acids were reduced up to 29.21, 36.41 and 48.87% with increased roasting temperature at 150, 200 and 250°C for 50 min, respectively. A number of pyrazines, esters, aldehydes, alcohols, ketones, carboxyl acids and hydrocarbons were detected in all the samples at different concentration range. Formation of the most flavour active compounds, pyrazines, were the highest concentration (2.96 mg kg -1 ) at 200°C for 10 min. The superheated steam roasting method achieves the optimum roasting condition within a short duration Therefore, the quality of cocoa beans can be improved using superheated steam during the roasting process. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Static Hot Air and Infrared Rays Roasting are Efficient Methods for Aflatoxin Decontamination on Hazelnuts.

PubMed

Siciliano, Ilenia; Dal Bello, Barbara; Zeppa, Giuseppe; Spadaro, Davide; Gullino, Maria Lodovica

2017-02-21

Aflatoxins are a group of secondary metabolites produced by members of Aspergillus Section Flavi that are dangerous to humans and animals. Nuts can be potentially contaminated with aflatoxins, often over the legal threshold. Food processes, including roasting, may have different effects on mycotoxins, and high temperatures have proven to be very effective in the reduction of mycotoxins. In this work, two different roasting methods-traditional static hot air roasting and infra-red rays roasting-were applied and compared for the detoxification of hazelnuts from Italy and Turkey. At the temperature of 140 °C for 40 min of exposure, detoxification was effective for both roasting techniques. Residual aflatoxins after infra-red rays treatments were lower compared to static hot air roasting. On Italian hazelnuts, residual aflatoxins were lower than 5%, while for Turkish hazelnuts they were lower than 15% after 40 min of exposure to an infra-red rays roaster. After roasting, the perisperm was detached from the nuts and analyzed for aflatoxin contents. Residual aflatoxins in the perisperm ranged from 80% up to 100%. After roasting, the lipid profile and the nutritional quality of hazelnuts were not affected. Fatty acid methyl esters analyses showed a similar composition for Italian and Turkish hazelnuts.

In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus)

PubMed Central

Liu, Zhibin; Wang, Wei; Huang, Guangwei; Zhang, Wen

2016-01-01

Abstract BACKGROUND Almonds contain considerable amounts of potential prebiotic components, and the roasting process may alter these components. The aim of this study was to compare the in vitro fermentation properties and in vivo prebiotic effect of raw and roasted almonds. RESULTS In vitro, predigested raw and roasted almonds promoted the growth of Lactobacillus acidophilus (La‐14) and Bifidobacterium breve (JCM 1192), and no significant differences were found between these two nuts. In a 4‐week animal trial, daily intake of raw or roasted almonds promoted the population of Bifidobacterium spp. and Lactobacillus spp. and inhibited the growth of Enterococcus spp. in faeces and caecal contains of rats. Compared with roasted almonds, raw almonds had a greater bifidobacteria promotion effect. Besides, significantly higher β‐galactosidase activity and lower β‐glucuronidase and azoreductase activities in faeces or caecal contents of rats were observed with raw almonds than with roasted almonds. While, in terms of metabolic effects, the ingestion of roasted almonds resulted in significantly greater intestinal lipase activities. CONCLUSION Both raw and roasted almonds exhibit potential prebiotic effects, including regulation of intestinal bacteria and improved metabolic activities. The roasting process may slightly reduce the prebiotic effects of almonds but significantly improve the metabolic effects.© 2016 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. PMID:26749248

Particle size of roasted soybeans and the effect on milk production of dairy cows.

PubMed

Dhiman, T R; Korevaar, A C; Satter, L D

1997-08-01

Fifteen cows were used in an experiment with a 5 x 5 replicated Latin square design to quantify the effect of particle size of roasted soybeans on milk production and fecal excretion of soybeans. The five experimental periods were each 2 wk long. Diets contained (percentage of dry matter) 33% alfalfa silage, 17% corn silage, 30.6% high moisture ear corn, 18% soybeans, and 1.4% mineral supplement. The five dietary treatments included raw whole soybeans or roasted soybeans in four particle sizes (whole and half, half and quarter, quarter and smaller, and coarsely ground). Mean particle sizes of the raw soybeans and of the roasted soybeans in whole and half sizes were > 4.75 mm. Mean particle sizes of the roasted soybeans in half and quarter, quarter and smaller, and coarsely ground roasted soybeans were 2.92, 2.01, and 1.59, respectively. During the normal handling of roasted soybeans, a large number of seeds was broken into halves in the treatment with whole and half sizes (36%, wt/wt basis). Production of 3.5% fat-corrected milk was 35.4, 37.7, 37.2, 35.1, and 35.4 kg/d for cows fed raw soybeans; roasted soybeans in whole and half, half and quarter, and quarter and smaller sizes; and ground roasted soybeans, respectively. Cows that were fed raw soybeans excreted the largest amount of visible soybean particles in feces, and cows that were fed ground roasted soybeans had the least amount of soybeans in the feces (61.3 vs. 10.6 g of soybeans/kg of fecal dry matter). Roasted soybeans in half and quarter sizes are optimal for milk production.

Research on the effect of alkali roasting of copper dross on leaching rate of indium

NASA Astrophysics Data System (ADS)

Dafang, Liu; Fan, Xingxiang; Shi, Yifeng; Yang, Kunbin

2017-11-01

The byproduct copper dross produced during refining crude lead was characterized by X-ray diffraction (XRD), scanning electron microscope (SEM) and fluorescence spectrometer (XRF), which showed that copper dross mainly contained lead, copper, zinc, arsenic, antimony, bismuth, sulfur and a small amount of indium and silver etc. The mineralogical phase change of oxidation roasting of copper dross by adding sodium hydroxide was analyzed with the help of XRD and SEM. The effects of water leaching, ratio of sodium hydroxide, roasting time, and roasting temperature on leaching rate of indium were investigated mainly. The experimental results showed that phase of lead metal and sulfides of lead, copper and zinc disappeared after oxidation roasting of copper dross by adding sodium hydroxide, new phase of oxides of lead, copper, zinc and sodium salt of arsenic and antimony appeared. Water leaching could remove arsenic, and acid leaching residue obtained was then leached with acid. The leaching rate of indium was higher 6.98% compared with alkali roasting of copper dross-acid leaching. It showed that removing arsenic by water leaching and acid leaching could increase the leaching rate of indium and be beneficial to reducing subsequent acid consumption of extracting indium by acid leaching. The roasting temperature had a significant effect on the leaching rate of indium, and leaching rate of indium increased with the rise of roasting temperature. When roasting temperature ranged from 450°C to 600°C, leaching rate of indium increased significantly with the rise of roasting temperature. When roasting temperature rose from 450°C to 600°C, leaching rate of indium increased by 60.29%. The amount of sodium hydroxide had an significant effect on the leaching rate of indium, and the leaching of indium increased with the increase of the amount of sodium hydroxide, and the leaching rate of indium was obviously higher than that of copper dross blank roasting and acid leaching.

Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).

PubMed

Agila, Amal; Barringer, Sheryl

2012-04-01

Microwave, oven, and oil roasting of almonds were used to promote almond flavor and color formation. Raw pasteurized almonds were roasted in a microwave for 1 to 3 min, in an oven at 177 °C for 5, 10, 15, and 20 min; and at 135 and 163 °C for 20 min, and in oil at 135, 163, and 177 °C for 5 min and 177 °C for 10 min. Volatile compounds were quantified in the headspace of ground almonds, both raw and roasted, by selected ion flow tube mass spectrometry. Strong correlations were found between L value, chroma, and 5-(hydroxy methyl)-2- furfural; and were independent of roasting method. Raw almonds had lower concentrations of most volatiles than roasted almonds. Conditions that produced color equivalent to commercial samples were 2 min in the microwave, 5 min at 177 °C in the oven, and 5 min at 135 °C in oil. Microwave heating produced higher levels of most volatiles than oven and oil roasting at commercial color. Sensory evaluation indicated that microwave-roasted almonds had the strongest aroma and were the most preferred. Oil-roasted almonds showed significantly lower levels of volatiles than other methods, likely due to loss of these volatiles into the oil. Alcohols such as benzyl alcohols and strecker aldehydes including benzaldehyde and methional were at higher concentrations than other volatiles in roasted almonds. The oxidation of lipids to form alkanals such as nonanal and degradation of sugars to form furan type compounds was also observed. The Maillard reaction contributed to the formation of more of the total volatiles in almonds than the lipid oxidation reaction. The level of 5-(hydroxy methyl)-2- furfural (HMF), color, volatile profile, and sensory perception can be used to develop the best roasting method, time, and temperature for almonds. The rate of color development and the production of volatiles differ under different roasting conditions. Based on the color, volatile, and sensory assessments of the 3 almonds, the use of microwave technology as a process for roasting almonds reduces processing time and leads to an almond product with better flavor than oven or oil roasting. © 2012 Institute of Food Technologists®

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2013 CFR

2013-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2010 CFR

2010-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2014 CFR

2014-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2012 CFR

2012-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2011 CFR

2011-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

Characterization of peanuts after dry roasting, oil roasting, and blister frying

USDA-ARS?s Scientific Manuscript database

Peanuts were systematically deep fried, blister fried, or dry roasted at 177°C to Hunter L-values of 53 ± 1, 48.5 ± 1, and 43 ± 1, corresponding to light, medium, and dark roasting, respectively. Thermal modifications of the epidermal and parenchyma cells were observed in the scanning electron micr...

Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate Enterococcus faecium, color, volatiles, flavor, and lipid oxidation.

PubMed

Smith, Alicia L; Perry, Jennifer J; Marshall, Julie A; Yousef, Ahmed E; Barringer, Sheryl A

2014-08-01

Peanut safety and quality were evaluated for different roasting technologies. Shelled raw peanuts were roasted using an oven at 163 to 204 °C, microwave, or oven and microwave combinations. The lethal effect of these treatments was investigated on peanuts inoculated with the Salmonella surrogate, Enterococcus faecium and stored at room temperature for 1 h, 24 h, or 7 d before roasting. Roasted peanut color, odor activity values (OAVs), descriptive sensory panel analysis, free fatty acid, and peroxide values were determined. Color and OAVs were also analyzed on 2 commercial peanut butters. OAVs were calculated using volatile levels quantified with selected ion flow tube mass spectrometry and known odor thresholds. All treatments resulted in a minimum of 3 log reduction of inoculated bacterial population. Resistance to the process was not influenced by storage of inoculated peanuts prior to treatment. Roasting by different methods produced equivalent, commercially ideal L* color. Based on the OAVs, treatments had similar volatiles important to flavor compared to the commercial samples. Descriptive sensory analysis showed no significant difference between the roasting treatments for most of the sensory attributes. Lipid oxidation was not significantly different between the roasting methods, displaying no evidence that roasting time or temperature affected lipid oxidation, when ideal color was produced. These results suggest that oven, microwave, or combination roasting should be sufficient to mitigate the threat of Salmonella contamination and produce similar color, OAVs, sensory attributes, and lipid oxidation results. © 2014 Institute of Food Technologists®

Acrylamide formation in almonds (Prunus dulcis): influences of roasting time and temperature, precursors, varietal selection, and storage.

PubMed

Zhang, Gong; Huang, Guangwei; Xiao, Lu; Seiber, James; Mitchell, Alyson E

2011-08-10

Acrylamide is a probable human carcinogen that is found in many roasted and baked foods. This paper describes two sensitive and reliable LC-(ESI)MS/MS methods for the analysis of (1) acrylamide and (2) common acrylamide precursors (i.e., glucose, fructose, asparagine, and glutamine) in raw and roasted almonds. These methods were used to evaluate the impact of roasting temperatures (between 129 and 182 °C) and times on acrylamide formation. Controlling the roasting temperature at or below 146 °C resulted in acrylamide levels below 200 ppb at all roasting times evaluated. Six varieties of almonds collected in various regions of California over two harvest years and roasted at 138 °C for 22 min had acrylamide levels ranging from 117 ± 5 μg/kg (Sonora) to 221 ± 95 μg/kg (Butte) with an average of 187 ± 71 μg/kg. A weak correlation between asparagine content in raw almonds and acrylamide formation was observed (R(2) = 0.6787). No statistical relationship was found between acrylamide formation and almond variety, orchard region, or harvest year. Stability studies on roasted almonds indicated that acrylamide levels decreased by 12.9-68.5% (average of 50.2%) after 3 days of storage at 60 °C. Short-term elevated temperature storage may be another approach for mitigating acrylamide levels in roasted almonds.

Effect of pre-roast moisture content and post roast cooling parameters on oil migration during oil roasting of peanuts

USDA-ARS?s Scientific Manuscript database

Oil migration affects the quality and shelf-life of food products and consequently has an impact on overall consumer acceptance. Exchange of oil may occur during or after oil roasting of peanuts but little is known about the factors contributing to this exchange. This study examines the effect of p...

Recovering selenium from copper refinery slimes

NASA Astrophysics Data System (ADS)

Hyvärinen, Olli; Lindroos, Leo; Yllö, Erkki

1989-07-01

The selenium contained within copper refinery slimes may be recovered advantageously by roasting at about 600°C. While roasting in air is inefficient, roasting in a sulfating atmosphere enables practically complete selenium recovery. Based on laboratory tests, a new selenium recovery process was adopted at Outokumpu Copper Refinery. In this process, sulfation is achieved by feeding sulfur dioxide and oxygen into the roasting furnace.

Formation kinetics of furfuryl alcohol in a coffee model system.

PubMed

Albouchi, Abdullatif; Murkovic, Michael

2018-03-15

The production of furfuryl alcohol from green coffee during roasting and the effect of multiple parameters on its formation were studied employing HPLC-DAD. Results show that coffee produces furfuryl alcohol in larger quantities (418µg/g) compared to other beans or seeds (up to 132µg/g) roasted under the same conditions. The kinetics of furfuryl alcohol production resemble those of other process contaminants (e.g., HMF, acrylamide) produced in coffee roasting, with temperature and time of roasting playing significant roles in quantities formed. Different coffee species yielded different amounts of furfuryl alcohol. The data point out that the amounts of furfuryl alcohol found in roasted coffee do not reflect the total amounts produced during roasting because great amounts of furfuryl alcohol (up to 57%) are evaporating and released to the atmosphere during roasting. Finally the effect of the moisture content on furfuryl alcohol formation was found to be of little impact. Copyright © 2017 Elsevier Ltd. All rights reserved.

Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process.

PubMed

Rodríguez-Bencomo, Juan José; Kelebek, Hasim; Sonmezdag, Ahmet Salih; Rodríguez-Alcalá, Luis Miguel; Fontecha, Javier; Selli, Serkan

2015-09-09

The pistachio (Pistacia vera L.) nut is one of the most widely consumed edible nuts in the world. However, it is the roasting process that makes the pistachio commercially viable and valuable as it serves as the key step to improving the nut's hallmark sensory characteristics including flavor, color, and texture. Consequently, the present study explores the effects of the single-roasting and double-roasting process on the pistachio's chemical composition, specifically aroma-active compounds, polyphenols, and lipids. Results showed the total polyphenol content of increased with the roasting treatment; however, not all phenolic compounds demonstrated this behavior. With regard to the aroma and aroma-active compounds, the results indicated that roasting process results in the development of characteristics and pleasant aroma of pistachio samples due to the Maillard reaction. With regard to lipids, the pistachio roasting treatment reduced the concentration of CN38 diacylglycerides while increasing the amount of elaidic acid.

Qualitative properties of roasting defect beans and development of its classification methods by hyperspectral imaging technology.

PubMed

Cho, Jeong-Seok; Bae, Hyung-Jin; Cho, Byoung-Kwan; Moon, Kwang-Deog

2017-04-01

Qualitative properties of roasting defect coffee beans and their classification methods were studied using hyperspectral imaging (HSI). The roasting defect beans were divided into 5 groups: medium roasting (Cont), under developed (RD-1), over roasting (RD-2), interior under developed (RD-3), and interior scorching (RD-4). The following qualitative properties were assayed: browning index (BI), moisture content (MC), chlorogenic acid (CA), trigonelline (TG), and caffeine (CF) content. Their HSI spectra (1000-1700nm) were also analysed to develop the classification methods of roasting defect beans. RD-2 showed the highest BI and the lowest MC, CA, and TG content. The accuracy of classification model of partial least-squares discriminant was 86.2%. The most powerful wavelength to classify the defective beans was approximately 1420nm (related to OH bond). The HSI reflectance values at 1420nm showed similar tendency with MC, enabling the use of this technology to classify the roasting defect beans. Copyright © 2016. Published by Elsevier Ltd.

A metabolomics-based approach identifies changes in the small molecular weight compound composition of the peanut as a result of dry-roasting.

PubMed

Klevorn, Claire M; Dean, Lisa L

2018-02-01

Raw peanuts in the USA are subjected to thermal processing, such as dry-roasting, prior to consumption. A multi-instrument metabolomics-based platform along with targeted analyses was used to determine changes in the low-molecular-weight compound composition of peanuts due to dry-roasting. Runner and virginia-type peanut seeds were characterized using several analytical platforms including (RP)/UPLC-MS/MS (positive and negative ion mode ESI) and HILIC/UPLC-MS/MS with negative ion mode ESI. Of the 383 compounds identified, 16 compounds were unique to the roasted peanuts. Using pathway analysis, compounds associated with arginine and proline metabolism were found to be the most changed. Products of chemical degradation and compounds contained within the vesicular bodies of the peanut increased after roasting. Dry-roasting had a significant impact on the levels and types of low-molecular-weight compounds present. These findings provide useful information about composition changes due to roasting. Published by Elsevier Ltd.

Study of composition of espresso coffee prepared from various roast degrees of Coffea arabica L. coffee beans.

PubMed

Kučera, Lukáš; Papoušek, Roman; Kurka, Ondřej; Barták, Petr; Bednář, Petr

2016-05-15

Espresso coffee samples prepared at various roasting degrees defined according to its basic conventional classification (light, medium, medium-dark and dark roasted) were analyzed by ultra-performance liquid chromatography/tandem mass spectrometry. Obtained raw data were processed using multivariate statistical analysis (Principal Component Analysis, PCA) to evaluate chemical differences between each roasting degrees (untargeted part of study). All four roasting degrees were resolved in appropriate Score plot. Orthogonal Projections to Latent Structures provided signals of significant markers describing the differences among particular roasting degrees. Detailed interpretation of those signals by targeted LC/MS(2) analysis revealed four groups of compounds. The first two groups involve chlorogenic acids and related lactones. The signals of other two sets of markers were ascribed to some specific atractylosides and particular melanoidins. Ratios of contents of selected representatives of each group to the sum of all identified markers were proposed as definite parameters for determination of roasting degree of Brazilian coffee Arabica. Copyright © 2015 Elsevier Ltd. All rights reserved.

Extraction of nickel from Ramu laterite by sulphation roasting-water leaching

NASA Astrophysics Data System (ADS)

Wang, Weiwei; Du, Shangchao; Liu, Guo; Tang, Jianwen; Lu, Yeda; Lv, Dong

2017-08-01

Recovery of nickel from a PNG nickel laterite with high content of iron by a sulphation roasting-water leaching has been studied. The influences of sulfuric acid/ore ratio, temperature of roasting and water on recovery efficiency were investigated. The effective separation of nickel over the co-existed elements including iron was achieved by the process with mixing, curing, roasting and leaching stages. Near 100% of nickel was leached from the roasted laterite by water at 80°C in an atmospheric air, while co-leaching of about 2% of iron, under the optimal pre-treatment conditions with the ratio of acid: ore around 0.45:1 and the roasting temperature about 650°C. The advantages and disadvantages of sulphation atmospheric leaching are compared with pressure acid leaching with engineering consideration.

Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting.

PubMed

Gaffney, Shannon H; Abelmann, Anders; Pierce, Jennifer S; Glynn, Meghan E; Henshaw, John L; McCarthy, Lauren A; Lotter, Jason T; Liong, Monty; Finley, Brent L

2015-01-01

Over the last decade, concerns have been raised about potential respiratory health effects associated with occupational exposure to the flavoring additives diacetyl and 2,3-pentanedione. Both of these diketones are also natural components of many foods and beverages, including roasted coffee. To date, there are no published studies characterizing workplace exposures to these diketones during commercial roasting and grinding of unflavored coffee beans. In this study, we measured naturally occurring diacetyl, 2,3-pentanedione, and respirable dust at a facility that roasts and grinds coffee beans with no added flavoring agents. Sampling was conducted over the course of three roasting batches and three grinding batches at varying distances from a commercial roaster and grinder. The three batches consisted of lightly roasted soft beans, lightly roasted hard beans, and dark roasted hard beans. Roasting occurred for 37 to 41 min, and the grinding process took between 8 and 11 min. Diacetyl, 2,3-pentanedione, and respirable dust concentrations measured during roasting ranged from less than the limit of detection (

Effect of infrared heating on the formation of sesamol and quality of defatted flours from Sesamum indicum L.

PubMed

Kumar, C Mahendra; Appu Rao, A G; Singh, Sridevi Annapurna

2009-01-01

Infrared (IR) heating offers several advantages over conventional heating in terms of heat transfer efficiency, compactness of equipment, and quality of the products. Roasting of sesame seeds degrades the lignan sesamolin to sesamol, which increases the oxidative stability of sesame oil synergistically with tocopherols. IR (near infrared, 1.1 to 1.3 microm, 6 kW power) roasting conditions were optimized for the conversion of sesamolin to sesamol. The resultant oil was evaluated for sesamol and tocopherol content as well as oxidative stability. The defatted flours were evaluated for their nutritional content and functionality. IR roasting of sesame seeds at 200 degrees C for 30 min increased the efficiency of conversion of sesamolin to sesamol (51% to 82%) compared to conventional heating. The gamma-tocopherol content decreased by 17% and 25% in oils treated at 200 and 220 degrees C for 30 min, respectively. There were no significant differences in the tocopherol content and oxidative stability of the oil. Methionine and cysteine content of the flours remained unchanged due to roasting. The functional properties of defatted flours obtained from either IR roasted or conventionally roasted sesame seeds remained the same. Practical Applications: Sesame oil is stable to oxidation compared to other vegetable oils. This stability can be attributed to the presence of tocopherols and the formation of sesamol, the thermal degradation product of sesamolin-a lignan present in sesame. Roasting of sesame seeds before oil extraction increases sesamol content which is a more potent antioxidant than the parent molecule. The conversion efficiency of sesamolin to sesamol is increased by 31% by infrared roasting of seeds compared to electric drum roasting. This can be used industrially to obtain roasted oil with greater oxidative stability.

Determination of polycyclic aromatic hydrocarbons in roasted coffee

PubMed Central

JIMENEZ, ANGELICA; ADISA, AFOLABI; WOODHAM, CARA; SALEH, MAHMOUD

2016-01-01

Polycyclic aromatic hydrocarbons (PAHs) are suspected to be carcinogenic and mutagenic. This study describes the presence of PAHs in light, medium and dark roasted coffee including instant and decaffeinated brands. Total PAHs concentration was related to the degree of roasting with light roasted coffee showing the least and dark roasted coffee showing the highest level. Both instant and decaffeinated coffee brand showed lower levels of PAHs. Naphthalene, acenaphthylene, pyrene and chrysene were the most abundant individual isomers. The concentrations ranged from 0 to 561 ng g−1 for naphthalene, 0 to 512 ng g−1 for acenaphthylene, 60 to 459 ng g−1 for pyrene and 56 to 371 ng g−1 for chrysene. Thus, roasting conditions should be controlled to avoid the formation of PAHs due to their suspected carcinogenic and mutagenic properties. PMID:25190557

Recognition of Roasted Coffee Bean Levels using Image Processing and Neural Network

NASA Astrophysics Data System (ADS)

Nasution, T. H.; Andayani, U.

2017-03-01

The coffee beans roast levels have some characteristics. However, some people cannot recognize the coffee beans roast level. In this research, we propose to design a method to recognize the coffee beans roast level of images digital by processing the image and classifying with backpropagation neural network. The steps consist of how to collect the images data with image acquisition, pre-processing, feature extraction using Gray Level Co-occurrence Matrix (GLCM) method and finally normalization of data extraction using decimal scaling features. The values of decimal scaling features become an input of classifying in backpropagation neural network. We use the method of backpropagation to recognize the coffee beans roast levels. The results showed that the proposed method is able to identify the coffee roasts beans level with an accuracy of 97.5%.

A Sustainable and Selective Roasting and Water-Leaching Process to Simultaneously Extract Valuable Metals from Low-Grade Ni-Cu Matte

NASA Astrophysics Data System (ADS)

Cui, Fuhui; Mu, Wenning; Wang, Shuai; Xin, Haixia; Xu, Qian; Zhai, Yuchun

2018-03-01

Due to stringent environmental requirements and the complex occurrence of valuable metals, traditional pyrometallurgical methods are unsuitable for treating low-grade nickel-copper matte. A clean and sustainable two-stage sulfating roasting and water-leaching process was used to simultaneously extract valuable metals from low-grade nickel-copper matte. Ammonium and sodium sulfate were used as sulfating agents. The first roasting temperature, mass ratio of ammonium sulfate to matte, roasting time, dosage of sodium sulfate, second roasting temperature and leaching temperature were studied. Under optimal conditions, 98.89% of Ni, 97.48% of Cu and 95.82% of Co, but only 1.34% of Fe, were extracted. X-ray diffraction (XRD) and scanning electron microscopy (SEM) were used to reveal the sulfating mechanism during the roasting process.

The Impact of the Roast Levels of Coffee Extracts on their Potential Anticancer Activities.

PubMed

Mojica, Benigno E; Fong, Lisa E; Biju, Denny; Muharram, Alfeah; Davis, Isabel M; Vela, Klarisse O; Rios, Diana; Osorio-Camacena, Elena; Kaur, Baljit; Rojas, Sebastian M; Forester, Sarah C

2018-04-01

Coffee is one of the most widely consumed beverages in the world and contains numerous phytochemicals that are beneficial to consumer health. The phytochemical profile of coffee, however, can be affected by the roast level. In this study, we compared the effect of roasting level on the growth inhibitory activity of HT-29 (colon) and SCC-25 (oral) cancer cell lines. The different roasting stages selected for this study were green, cinnamon/blonde, city/medium, full city/medium-dark, and full city plus/dark. Cancer cells were treated with various concentrations of coffee extracts for 72 hr. Cell viability was quantified using the thiazolyl blue tetrazolium bromide assay. It was found that the lighter roast extracts, Cinnamon in particular, reduced cell growth more than darker roast extracts. The Cinnamon extract had the greatest amount of total phenolic content and antioxidant activity. Relative levels of gallic, caffeic, and chlorogenic acid in the extracts were also compared. The Cinnamon coffee extract had the highest levels of gallic and caffeic acids, which have both been widely-regarded as bioactive phytochemicals. In conclusion, the consumption of lighter roasted coffee, may contribute to the prevention of certain types of cancer such as oral and colon. Chemical compounds in coffee may reduce the risk for certain types of cancers. These compounds may be particularly abundant in lighter roasted coffee. Therefore, lighter roasted coffee could contribute to the prevention of cancer through a healthy diet. © 2018 Institute of Food Technologists®.

Changes in key aroma compounds of Criollo cocoa beans during roasting.

PubMed

Frauendorfer, Felix; Schieberle, Peter

2008-11-12

Application of a comparative aroma extraction dilution analysis on unroasted and roasted Criollo cocoa beans revealed 42 aroma compounds in the flavor dilution (FD) factor range of 1-4096 for the unroasted and 4-8192 for the roasted cocoa beans. While the same compounds were present in the unroasted and roasted cocoa beans, respectively, these clearly differed in their intensity. For example, 2- and 3-methylbutanoic acid (rancid) and acetic acid (sour) showed the highest FD factors in the unroasted beans, while 3-methylbutanal (malty), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), and 2- and 3-methylbutanoic acid (sweaty) were detected with the highest FD factors in the roasted seeds. Quantitation of 30 odorants by means of stable isotope dilution assays followed by a calculation of odor activity values (ratio of the concentration/odor threshold) revealed concentrations above the odor threshold for 22 compounds in the unroasted and 27 compounds in the roasted cocoa beans, respectively. In particular, a strong increase in the concentrations of the Strecker aldehydes 3-methylbutanal and phenylacetaldehyde as well as 4-hydroxy-2,5-dimethyl-3(2H)-furanone was measured, suggesting that these odorants should contribute most to the changes in the overall aroma after roasting. Various compounds contributing to the aroma of roasted cocoa beans, such as 3-methylbutanoic acid, ethyl 2-methylbutanoate, and 2-phenylethanol, were already present in unroasted, fermented cocoa beans and were not increased during roasting.

Influence of storage on volatile profiles in roasted almonds (Prunus dulcis).

PubMed

Lee, Jihyun; Xiao, Lu; Zhang, Gong; Ebeler, Susan E; Mitchell, Alyson E

2014-11-19

Hexanal, peroxide value, and lipid hydroperoxides are common indicators of lipid oxidation in food products. However, these markers are not always reliable as levels are dynamic and often can be detected only after significant oxidation has occurred. Changes in the volatile composition of light- and dark-roast almonds were evaluated during storage over 24 weeks at 25 or 35 °C using headspace solid phase microextraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS). Several volatile changes were identified in association with early oxidation events in roasted almonds. Hexenal decreased significantly during the first 6 weeks of storage and did not increase above initial levels until 20-24 weeks of storage depending upon the degree of roast. In contrast, levels of 1-heptanol and 1-octanol increased at 16-20 weeks, depending upon the degree of roast, and no initial losses were observed. Seventeen new compounds, absent in raw and freshly roasted almonds but detectable after 6 weeks of storage, were identified. Of these, 2-octanone, 2-nonanone, 3-octen-2-one, 2-decanone, (E)-2-decenal, 2,4-nonadienal, pentyl oxirane, and especially acetic acid increased significantly (that is, >10 ng/g). The degree of roasting did not correlate with the levels of these compounds. Significant decreases in roasting-related aroma volatiles such as 2-methylbutanal, 3-methylbutanal, furfural, 2-phenylacetaldehyde, 2,3-butanedione, 2-methylpyrazine, and 1-methylthio-2-propanol were observed by 4 weeks of storage independent of the degree of roast or storage conditions.

Effect of heating on oxidation stability and fatty acid composition of microwave roasted groundnut seed oil.

PubMed

Abbas Ali, M; Anowarul Islam, M; Othman, Noor Hidayu; Noor, Ahmadilfitri Md

2017-12-01

The oxidative stability and fatty acid composition of groundnut seed oil (GSO) exposed to microwaves were evaluated during heating at 170 °C. During heating, the oxidative indices such as free fatty acid, peroxide value, p -anisidine value, TOTOX, thiobarbituric acid value, specific extinctions, and color value were increased. The increments were found to be higher in unroasted seed oils compared to roasted ones indicating lower release of lipid oxidation products in roasted GSO. After 9 h heating, the relative content of polyunsaturated fatty acid (PUFA) decreased to 89.53% and that of saturated fatty acid (SFA) increased to 117.46% in unroasted sample. The relative content of PUFA decreased to 92.05% and that of SFA increased to 105.76% in 7.5 min roasted sample after 9 h of heating. However, the roasting process slowed down the oxidative deterioration of PUFA. With increased heating times, an appreciable loss was more apparent in the triacylglycerol species OLL and OOL in unroasted samples compared to roasted ones. In FTIR, the peak intensities in unroasted samples were markedly changed in comparison with roasted samples during heating. The roasting of groundnut seed prior to the oil extraction reduced the oxidative degradation of oil samples; thereby increasing heat stability.

Static Hot Air and Infrared Rays Roasting are Efficient Methods for Aflatoxin Decontamination on Hazelnuts

PubMed Central

Siciliano, Ilenia; Dal Bello, Barbara; Zeppa, Giuseppe; Spadaro, Davide; Gullino, Maria Lodovica

2017-01-01

Aflatoxins are a group of secondary metabolites produced by members of Aspergillus Section Flavi that are dangerous to humans and animals. Nuts can be potentially contaminated with aflatoxins, often over the legal threshold. Food processes, including roasting, may have different effects on mycotoxins, and high temperatures have proven to be very effective in the reduction of mycotoxins. In this work, two different roasting methods—traditional static hot air roasting and infra-red rays roasting—were applied and compared for the detoxification of hazelnuts from Italy and Turkey. At the temperature of 140 °C for 40 min of exposure, detoxification was effective for both roasting techniques. Residual aflatoxins after infra-red rays treatments were lower compared to static hot air roasting. On Italian hazelnuts, residual aflatoxins were lower than 5%, while for Turkish hazelnuts they were lower than 15% after 40 min of exposure to an infra-red rays roaster. After roasting, the perisperm was detached from the nuts and analyzed for aflatoxin contents. Residual aflatoxins in the perisperm ranged from 80% up to 100%. After roasting, the lipid profile and the nutritional quality of hazelnuts were not affected. Fatty acid methyl esters analyses showed a similar composition for Italian and Turkish hazelnuts. PMID:28230792

Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii).

PubMed

Hu, Lyulin; Ren, Sijie; Shen, Qing; Ye, Xingqian; Chen, Jianchu; Ling, Jiangang

2018-04-15

Roasted fish enjoys great popularity in Asia, but how roasting and subsequent digestion influence the oxidation and proteolysis of fish meat is unknown. This paper is aimed to investigate the effect of roasting time on lipid and protein oxidation and their evolution and consequence on proteolysis during simulated digestion of fish fillets. Several oxidation markers (TBARS, free thiols, total carbonyls and Schiff bases) were employed to assess the oxidation of fish. SDS-PAGE and TBNS assay for free amino groups were used to study the proteolysis during gastrointestinal digestion. The results showed that significant lipid and protein oxidative changes occurring in roasted fish fillets were reinforced after gastric digestion and were much more intense after intestinal digestion. Throughout the roasting and digestion, close interconnection between lipid and protein was also manifested as the levels of total carbonyls and Schiff bases rose while TBARS fell. Furthermore, free amino groups decreased with prolonged roasting time, signifying protein oxidation before digestion resulted in impaired proteolysis during digestion. This paper indicated the lipid and protein oxidation of fish fillets could be dependent on time of roasting, and the oxidation continued to develop and have an impact on proteolysis during in vitro digestion. This article is protected by copyright. All rights reserved.

Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin).

PubMed

Pelvan, Ebru; Olgun, Elmas Öktem; Karadağ, Ayşe; Alasalvar, Cesarettin

2018-04-01

The phenolic profiles and antioxidant status of hazelnut samples [natural (raw) hazelnut, roasted hazelnut, and roasted hazelnut skin] were compared. Free and bound (ester-linked and glycoside-linked) phenolic acids were examined using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Comprehensive identification of phenolics was carried out using Q-exactive hybrid quadrupole-orbitrap mass spectrometer (Q-OT-MS). Samples were also assessed for their total phenolics and antioxidant activities using three different assays. Ten free and bound phenolic acids were quantified in hazelnut samples. Roasted hazelnut skin contained the highest content of total phenolic acids, followed by natural and roasted hazelnuts. The majority of phenolic acids were present in the bound form. Using a Q-OT-MS, 22 compounds were tentatively identified, 16 of which were identified for the first time in hazelnut samples. The newly identified compounds consisted of flavonoids, phenolic acids and related compounds, hydrolysable tannins and related compounds, and other phenolics. Three antioxidant assays demonstrated similar trends that roasted hazelnut skin rendered the highest activity. The present work suggests that roasted hazelnut skin is a rich source of phenolics and can be considered as a value-added co-product for use as functional food ingredient and antioxidant. Copyright © 2017 Elsevier Ltd. All rights reserved.

Determination of optimum oven cooking procedures for lean beef products.

PubMed

Rodas-González, Argenis; Larsen, Ivy L; Uttaro, Bethany; Juárez, Manuel; Parslow, Joyce; Aalhus, Jennifer L

2015-11-01

In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5 to 2.5 kg. Mainly, SM muscles seared for 0 or 10 min at 232°C followed by roast at 135°C had lower cooking loss, higher external browning color, more uniform internal color, and were more tender and flavorful (P < 0.05). Roast weights ≥1 kg had lesser cooking loss, more uniform internal color and tender compared to 0.5 kg (P < 0.05). Consequently, roasting at low temperature without searing is the recommended oven cooking procedure; with best response from muscle roast weight ≥1 kg.

Recovery of Gallium from Secondary V-Recycling Slag by Alkali Fusion

NASA Astrophysics Data System (ADS)

Gao, Lei; Shi, Zhe; Zhang, Gui-fang

Secondary V-recycling slag, an industrial waste containing high gallium is being dumped continuously, which causes the loss of gallium. Thus, the alkali fusion process was employed to recover gallium from this slag. The effects factors on extraction of gallium such as roasting temperature, roasting time, alkali fusion agent concentration and CaO concentration were investigated in the paper. The experimental results indicated that excessive roasting temperature and roasting time is unfavorable to the recovery rate of gallium. The appropriate roasting temperature and duration are 1000°C and 2 hours, respectively; The appropriate proportioning of Na2CO3: NaOH is 2:1 when the concentration of alkali fusion agent weighs 0.4 times the mass of the slag; In order to remove SiO2 from the leaching liquor, CaO should be used as an additive in the roasting process. The appropriate concentration of CaO should weigh 0.2 times the mass of the slag. Employing these optimal alkali fusion conditions in the roasting process, gallium recovery is above 90%.

Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing.

PubMed

Ioannone, F; Di Mattia, C D; De Gregorio, M; Sergi, M; Serafini, M; Sacchetti, G

2015-05-01

The effect of roasting on the content of flavanols and proanthocyanidins and on the antioxidant activity of cocoa beans was investigated. Cocoa beans were roasted at three temperatures (125, 135 and 145 °C), for different times, to reach moisture contents of about 2 g 100 g(-1). Flavanols and proanthocyanidins were determined, and the antioxidant activity was tested by total phenolic index (TPI), ferric reducing antioxidant power (FRAP) and total radical trapping antioxidant parameter (TRAP) methods. The rates of flavanol and total proanthocyanidin loss increased with roasting temperatures. Moisture content of the roasted beans being equal, high temperature-short time processes minimised proanthocyanidins loss. Moisture content being equal, the average roasting temperature (135 °C) determined the highest TPI and FRAP values and the highest temperature (145 °C) determined the lowest TPI values. Moisture content being equal, low temperature-long time roasting processes maximised the chain-breaking activity, as determined by the TRAP method. Copyright © 2014 Elsevier Ltd. All rights reserved.

Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting.

PubMed

Juhaimi, Fahad Al; Özcan, Mehmet Musa; Uslu, Nurhan; Doğu, Süleyman

2017-12-01

In this study, the effects of conventional and microwave roasting on phenolic compounds, free acidity, peroxide value, fatty acid composition and tocopherol content of pecan walnut kernel and oil was investigated. The oil content of pecan kernels was 73.78% for microwave oven roasted at 720 W and 73.56% for conventional oven roasted at 110 °C. The highest free fatty acid content (0.50%) and the lowest peroxide value (2.48 meq O 2 /kg) were observed during microwave roasting at 720 W. The fatty acid profiles and tocopherol contents of pecan kernel oils did not show significant differences compared to raw samples. Roasting process in microwave oven at 720 W caused the reduction of some phenolic compounds, while the content of gallic acid exhibited a significant increase.

An active dealkalization of red mud with roasting and water leaching.

PubMed

Zhu, Xiaobo; Li, Wang; Guan, Xuemao

2015-04-09

The research has focused on the dealkalization of red mud after active roasting and water leaching, which is obtained from bauxite during alumina production. The main factors such as roasting temperature, roasting time, water leaching stage, leaching temperature, leaching reaction time and liquid to solid ratio were investigated. The mechanism of dealkalization was in-depth studied by using ICP-AES, XRD, TG-DSC, SEM-EDS and leaching kinetic. The results show that the dealkalization rate reached 82% under the condition of roasting temperature of 700 °C, roasting time of 30 min, four stage water leaching, liquid to solid ratio of 7 mL/g, leaching temperature of 90 °C and reaction time of 60 min. The diffraction peak of Na6CaAl6Si6(CO3)O24 · 2H2O in red mud was decreased during the active roasting process, whereas the mineral phases of NaOH · H2O and Na2Ca(CO3)2 were appeared. The content of alkali obviously decreased and the grade of other elements increased during the process of active roasting and water leaching, which was in favor of next application process of red mud. The water leaching was controlled by internal diffusion of SCM and the apparent activation energy was 22.63 kJ/mol. Copyright © 2014 Elsevier B.V. All rights reserved.

Antioxidant and neuronal cell protective effects of columbia arabica coffee with different roasting conditions.

PubMed

Jeong, Ji Hee; Jeong, Hee Rok; Jo, Yu Na; Kim, Hyun Ju; Lee, Uk; Heo, Ho Jin

2013-03-01

In vitro antioxidant activities and neuronal cell protective effects of ethanol extract from roasted coffee beans were investigated. Colombia arabica coffee (Coffea arabica) green beans were roasted to give medium (230°C, 10 min), city (230°C, 12 min) and french (230°C, 15 min) coffee beans. Total phenolics in raw green beans, medium, city and french-roasted beans were 8.81±0.05, 9.77±0.03, 9.92±0.04 and 7.76±0.01 mg of GAE/g, respectively. The content of 5-O-caffeoylquinic acid, the predominant phenolic, was detected higher in medium-roasted beans than others. In addition, we found that extracts from medium-roasted beans particularly showed the highest in vitro antioxidant activity on ABTS radical scavenging activity and FRAP assays. To determine cell viability using the MTT assay, extracts from medium-roasted beans showed higher protection against H2O2-induced neurotoxicity than others. Lactate dehydrogenase (LDH) leakage was also inhibited by the extracts due to prevention of lipid peroxidation using the malondialdehyde (MDA) assay from mouse whole brain homogenates. These data suggest that the medium-roasting condition to making tasty coffee from Columbia arabica green beans may be more helpful to human health by providing the most physiological phenolics, including 5-O-caffeoylquinic acids.

Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS).

PubMed

Tan, Juzhong; Kerr, William L

2018-08-01

Roasting is a critical step in chocolate processing, where moisture content is decreased and unique flavors and texture are developed. The determination of the degree of roasting in cocoa beans is important to ensure the quality of chocolate. Determining the degree of roasting relies on human specialists or sophisticated chemical analyses that are inaccessible to small manufacturers and farmers. In this study, an electronic nose system was constructed consisting of an array of gas sensors and used to detect volatiles emanating from cocoa beans roasted for 0, 20, 30 and 40 min. The several signals were used to train a three-layer artificial neural network (ANN). Headspace samples were also analyzed by gas chromatography/mass spectrometry (GC/MS), with 23 select volatiles used to train a separate ANN. Both ANNs were used to predict the degree of roasting of cocoa beans. The electronic nose had a prediction accuracy of 94.4% using signals from sensors TGS 813, 826, 822, 830, 830, 2620, 2602 and 2610. In comparison, the GC/MS predicted the degree of roasting with an accuracy of 95.8%. The electronic nose system is able to predict the extent of roasting, as well as a more sophisticated approach using GC/MS. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting.

PubMed

Wani, Idrees Ahmed; Hamid, Humaira; Hamdani, Afshan Mumtaz; Gani, Adil; Ashwar, Bilal Ahmad

2017-07-01

Sweet chestnut ( Castanea sativa Mill. ) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physicochemical, functional, rheological and antioxidant properties of sweet chestnut. Antioxidant activity was determined using DPPH inhibition activity, reducing power, and total phenolic content. Structural analysis was carried out using FT-IR analysis. Protein, fat, and ash contents displayed insignificant ( P  > 0.05) variations. " L " value decreased from 90.66 to 81.43, whereas, " a " and " b " values increased from 0.02 to 0.90 and 11.99 to 20.5, respectively, upon roasting. Significant ( P  < 0.05) increase in water absorption capacity (1.32-3.39 g/g), oil absorption capacity (1.22-1.63 g/g), and antioxidant properties was observed following roasting. Flour obtained from roasted chestnuts exhibited a significant decrease in light transmittance, foaming, and pasting properties. Higher gelatinization temperatures and lower enthalpies were reported in microwave and pan roasted chestnut flours. Roasting also reduced the viscoelastic behavior of native sweet chestnut and changed the transmittance of identical functional groups as revealed by FT-IR analysis.

A method for recovery of iron, titanium, and vanadium from vanadium-bearing titanomagnetite

NASA Astrophysics Data System (ADS)

Zhang, Yi-min; Wang, Li-na; Chen, De-sheng; Wang, Wei-jing; Liu, Ya-hui; Zhao, Hong-xin; Qi, Tao

2018-02-01

An innovative method for recovering valuable elements from vanadium-bearing titanomagnetite is proposed. This method involves two procedures: low-temperature roasting of vanadium-bearing titanomagnetite and water leaching of roasting slag. During the roasting process, the reduction of iron oxides to metallic iron, the sodium oxidation of vanadium oxides to water-soluble sodium vanadate, and the smelting separation of metallic iron and slag were accomplished simultaneously. Optimal roasting conditions for iron/slag separation were achieved with a mixture thickness of 42.5 mm, a roasting temperature of 1200°C, a residence time of 2 h, a molar ratio of C/O of 1.7, and a sodium carbonate addition of 70wt%, as well as with the use of anthracite as a reductant. Under the optimal conditions, 93.67% iron from the raw ore was recovered in the form of iron nugget with 95.44% iron grade. After a water leaching process, 85.61% of the vanadium from the roasting slag was leached, confirming the sodium oxidation of most of the vanadium oxides to water-soluble sodium vanadate during the roasting process. The total recoveries of iron, vanadium, and titanium were 93.67%, 72.68%, and 99.72%, respectively.

In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation.

PubMed

Kocadağlı, Tolgahan; Göncüoğlu, Neslihan; Hamzalıoğlu, Aytül; Gökmen, Vural

2012-09-01

Coffee, as a source of acrylamide, needs to be investigated in depth to understand the contribution of different precursors. This study aimed to investigate the contributions of sucrose decomposition and lipid oxidation on acrylamide formation in coffee during roasting. Coffee beans and model systems were used to monitor the accumulation of neo-formed carbonyls during heating through sucrose decomposition and lipid oxidation. High resolution mass spectrometry analyses confirmed the formation of 5-hydroxymethylfurfural (HMF) and 3,4-dideoxyosone, which were identified as the major sugar decomposition products in both roasted coffee and model systems. Among others, 2-octenal, 2,4-decadienal, 2,4-heptadienal, 4-hydroxynonenal, and 4,5-epoxy-2-decenal were identified in relatively high quantities in roasted coffee. Formation and elimination of HMF in coffee during roasting had a kinetic pattern similar to those of acrylamide. Its concentration rapidly increased within 10 min followed by an exponential decrease afterward. The amount of lipid oxidation products tended to increase linearly during roasting. It was concluded from the results that roasting formed a pool of neo-formed carbonyls from sucrose decomposition and lipid oxidation, and they play certain role on acrylamide formation in coffee.

The Effect of Microwave Roasting Over the Thermooxidative Degradation of Perah Seed Oil During Heating.

PubMed

Li, Khu Say; Ali, M Abbas; Muhammad, Ida Idayu; Othman, Noor Hidayu; Noor, Ahmadilfitri Md

2018-05-01

The impact of microwave roasting on the thermooxidative degradation of perah seed oil (PSO) was evaluated during heating at a frying temperature (170°C). The roasting resulted significantly lower increment of the values of oxidative indices such as free acidity, peroxide value, p-anisidine, total oxidation (TOTOX), specific extinctions and thiobarbituric acid in oils during heating. The colour L* (lightness) value dropped gradually as the heating time increased up to 12 h, whereas a*(redness) and b* (yellowness) tended to increase. The viscosity and total polar compound in roasted PSO was lower as compared to that in unroasted one at each heating times. The tocol retention was also high in roasted samples throughout the heating period. The relative contents of polyunsaturated fatty acids (PUFAs) were decreased to 94.42% and saturated fatty acids (SFAs) were increased to 110.20% in unroasted sample, after 12 h of heating. On the other hand, in 3 min roasted samples, the relative contents of PUFAs were decreased to 98.08% and of SFAs were increased to 103.41% after 12 h of heating. Outcome from analyses showed that microwave roasting reduced the oxidative deteriorations of PSO during heating.

Effect of edible coating on the aromatic attributes of roasted coffee beans.

PubMed

Rattan, Supriya; Parande, A K; Ramalakshmi, K; Nagaraju, V D

2015-09-01

Coffee is known throughout the world for its distinct aroma and flavour which results from a number of volatile compounds present in it. It is very difficult to arrest the aromatic compounds once the roasting process is complete and it becomes even more challenging to store the beans for a longer time with the retained volatiles as these compounds are easily lost during industrialized processing such as the grinding of roasted coffee beans and storage of ground coffee. Thus, an attempt was made to minimise the loss of volatile from roasted coffee beans by coating with Carboxymethyl cellulose (CMC), Hydroxypropylmethyl cellulose (HPMC) and Whey protein concentrate. Coffee volatiles were analysed by Gas chromatography and 14 major compounds were identified and compared in this study. Results showed an increase in the relative area of major volatile compounds in coated roasted coffee beans when compared with unroasted coffee beans for consecutive two months. Moreover, effect of coating on textural properties and non-volatiles were also analysed. The results have indicated that edible coatings preserve the sensory properties of roasted coffee beans for a longer shelf life and cellulose derivatives, as an edible coating, exhibited the best protecting effect on roasted coffee beans.

[Incidence of Campylobacter spp. and Salmonella spp. in raw and roasted chicken in Guadalajara, Mexico].

PubMed

Castillo-Ayala, A; Salas-Ubiarco, M G; Márquez-Padilla, M L; Osorio-Hernández, M D

1993-01-01

The presence of Campylobacter spp. and Salmonella was studied in 70 samples of fresh retail chicken pieces and in 40 samples of roast chicken. Total plate count was performed in every sample as well. Most of the samples of fresh chicken yielded total plate counts > 10(8)/piece (thigh), while in roast chicken these counts ranged from 10(3) to 10(5)/piece (leg and thigh). Campylobacter was isolated from 33% of fresh chicken and from no sample of roast chicken. Salmonella was isolated from 69% of fresh chicken and 2.5% of roast chicken. There was no relationship between total plate counts in fresh chicken and isolation of either Campylobacter or Salmonella. Sixty percent of the Salmonella isolates belonged to serotype S. anatum, and about 50% of the isolates of Campylobacter were identified as being C. coli. The only Salmonella-positive sample of roast chicken yielded three serotypes: S. give, S. muenster, and S. manhattan. Presence of Campylobacter and Salmonella in chicken is of concern, due to the risk of spreading from the raw food to other cooked foods. The isolation of pathogens from roast chicken indicates mishandling during processing and/or storage of the product.

9 CFR 381.163 - “(Kind) baked” or “(Kind) roasted.”

Code of Federal Regulations, 2011 CFR

2011-01-01

... Composition § 381.163 “(Kind) baked” or “(Kind) roasted.” Such product consists of ready-to-cook poultry of the kind indicated, that has been cooked in dry source heat, e.g., oven roasted or oven baked. ...

9 CFR 381.163 - “(Kind) baked” or “(Kind) roasted.”

Code of Federal Regulations, 2013 CFR

2013-01-01

... Composition § 381.163 “(Kind) baked” or “(Kind) roasted.” Such product consists of ready-to-cook poultry of the kind indicated, that has been cooked in dry source heat, e.g., oven roasted or oven baked. ...

9 CFR 381.163 - “(Kind) baked” or “(Kind) roasted.”

Code of Federal Regulations, 2010 CFR

2010-01-01

... Composition § 381.163 “(Kind) baked” or “(Kind) roasted.” Such product consists of ready-to-cook poultry of the kind indicated, that has been cooked in dry source heat, e.g., oven roasted or oven baked. ...

9 CFR 381.163 - “(Kind) baked” or “(Kind) roasted.”

Code of Federal Regulations, 2012 CFR

2012-01-01

... Composition § 381.163 “(Kind) baked” or “(Kind) roasted.” Such product consists of ready-to-cook poultry of the kind indicated, that has been cooked in dry source heat, e.g., oven roasted or oven baked. ...

9 CFR 381.163 - “(Kind) baked” or “(Kind) roasted.”

Code of Federal Regulations, 2014 CFR

2014-01-01

... Composition § 381.163 “(Kind) baked” or “(Kind) roasted.” Such product consists of ready-to-cook poultry of the kind indicated, that has been cooked in dry source heat, e.g., oven roasted or oven baked. ...

Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling.

PubMed

Guenther, H; Hoenicke, K; Biesterveld, S; Gerhard-Rieben, E; Lantz, I

2010-03-01

The occurrence of furan in some food products has already been known for a few decades, and it has been reconfirmed in more recent investigations that furan is present in a variety of foodstuffs. This list of products includes roasted coffee, which has been shown to generate furan as a result of the heat treatment at roasting which is applied to achieve the desired aroma and flavour profile of a roasted coffee. The objective of this study is to provide data to allow a better understanding of the available data of furan in coffee, the kinetics of furan generated during roasting, and to estimate the reduction of furan levels afterwards due to subsequent processing steps and consumer handling. Finally, the study is meant as a contribution to establish exposure data on the basis of scientific data at the stage of coffee consumption. This paper shows that the formation of furan during roasting is dependent on roasting conditions and is, therefore, directly linked to achieving targeted flavour profiles. Furthermore, it is demonstrated that modifications in process conditions potentially to reduce furan levels may have the opposite effect on other undesired reaction products of the roasting chemistry such as, for example, acrylamide. Due to the high volatility of furan, any subsequent processing step or consumer handling has an impact on the level of furan. As a guidance from this study and in consideration of the identified losses of each process and handling step on the basis of the trial conditions, it is estimated that only approximately 10% of the initially generated furan during roasting gets into the cup of coffee for consumption.

Effects of Coffee Extracts with Different Roasting Degrees on Antioxidant and Anti-Inflammatory Systems in Mice.

PubMed

Choi, Sukyoung; Jung, Soohan; Ko, Kwang Suk

2018-03-16

Coffee roasting affects the taste, color, and aroma of coffee. The Maillard reaction, a major reaction during the roasting process, produces melanoidin, which affects the overall antioxidant capacity and anti-inflammatory effects of coffee. In this experiment, coffee roasting was divided into four degrees: Light, Medium, City, and French. To examine the in vivo antioxidant and anti-inflammatory effects of coffee extracts with different roasting degrees, we used 10-week-old male C57BL/6 mice. Mice were pre-treated with coffee extracts for 10 days by oral gavage (300 mg/Kg.B.W). After the last pre-treatment, lipopolysaccharide (LPS, 15 mg/Kg.B.W) was injected intraperitoneally for immune stimulation. Histopathological analysis showed that hepatic portal vein invasion and liver necrosis were severe in the LPS-treated group. However, these phenomena were greatly ameliorated when mice were pre-treated with Light- or Medium-roasted coffee extracts. Hepatic glutathione level was increased in the French group but decreased in the LPS-stimulated group. When mice were treated with LPS, mRNA expression level of tumor necrosis factor-alpha (TNF-α) was increased, whereas TNF-α expression was significantly reduced in the Light and Medium groups. Treatment with coffee extracts decreased the mRNA expression levels of interleukin 6 (IL-6) in mice stimulated by LPS, regardless of coffee roasting degrees. These effects decreased with the increasing coffee roasting degree. Results of luciferase reporter assay revealed that these effects of coffee extracts were transcriptionally regulated by the NF-κB pathway. Taken together, these results suggest that the roasting degree affects the antioxidant and anti-inflammatory effects of coffee extracts.

Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics.

PubMed

Srour, Nadine; Daroub, Hamza; Toufeili, Imad; Olabi, Ammar

2016-07-01

This work aimed at formulating a carob-based milk beverage and assessing its chemical and sensory properties. Six varieties of carob pods, each processed into roasted and unroasted powders, were used to develop 12 prototypes of the beverage. Chemical and physico-chemical analyses (moisture, ash, fibre, protein, sugars, total-phenolics, total-antioxidants, water activity and colour) and sensory tests were conducted. The variety of carob pod had a significant effect on all chemical variables in carob powders (P < 0.01), except for sugars, and when incorporated in the beverage, on moisture, total phenolics, total antioxidant activity and colour parameters (L, a, b; P-values < 0.001). Roasting treatment significantly increased fibre, total phenolics, total antioxidant activity (P-values < 0.001), fructose, glucose (P-values < 0.05), and a-value levels (P < 0.01), significantly lowered moisture (P < 0.05), water activity, L- and b-values (P-values < 0.001) in carob powders; and significantly increased the beverage's total phenolics, a-value (P-values < 0.001) and total antioxidant activity (P < 0.01). Roasting treatment significantly increased the beverage's acceptability ratings. Beverages formulated with roasted carob powder had higher ratings for level of residue, colour, caramel odour, mocha odour and flavour, roasted coffee odour and flavour, viscosity mouthfeel and bitter aftertaste. Principal component analysis was conducted; PC1 and PC2 separated attributes according to roasting treatment and variety of carob pods, respectively. The use of Akkari roasted and Baladi Ikleem el Kharoob roasted to formulate a carob-based milk beverage is recommended. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Salmonella surrogate reduction using industrial peanut dry roasting parameters

USDA-ARS?s Scientific Manuscript database

Studies were conducted to evaluate the effectiveness of industrial peanut dry roasting parameters in Salmonella reduction using a Salmonella surrogate, Enterococcus faecium, which is slightly more heat tolerant than Salmonella. Runner-type peanuts were inoculated with E. faecium and roasted in a lab...

Determination of advanced glycation endproducts by LC-MS/MS in raw and roasted almonds (Prunus dulcis).

PubMed

Zhang, Gong; Huang, Guangwei; Xiao, Lu; Mitchell, Alyson E

2011-11-23

A sensitive and reliable LC-(ESI)MS/MS method was developed and validated for the simultaneous analysis of five common advanced glycation endproducts (AGEs) after enzymatic digestion in raw and roasted almonds. AGEs included carboxymethyl-lysine (CML), carboxyethyl-lysine (CEL), pyralline (Pyr), argpyrimidine (Arg-p), and pentosidine (Pento-s). This method allows accurate quantitation of free and AGE-protein adducts of target AGEs. Results indicate that CML and CEL are found in both raw and roasted almonds. Pyr was identified for the first time in roasted almonds and accounted for 64.4% of free plus bound measured AGEs. Arg-p and Pento-s were below the limit of detection in all almond samples tested. Free AGEs accounted for 1.3-26.8% of free plus bound measured AGEs, indicating that protein-bound forms predominate. The roasting process significantly increased CML, CEL, and Pyr formation, but no significant correlation was observed between these AGEs and roasting temperature.

Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts.

PubMed

Reicks, A L; Brooks, J C; Garmyn, A J; Thompson, L D; Lyford, C L; Miller, M F

2011-04-01

Surveys completed by 1370 consumers determined the motivational factors affecting consumer purchasing decisions for fresh beef steaks and roasts in three regions in the United States. Females placed greater importance on tenderness, ease of preparation, and nutritional value of steaks and roasts when compared to males. Age influenced tenderness, product consistency, and nutritional value of steaks, but influenced flavor, product consistency, and nutritional value of roasts. Consumers felt juiciness, nutritional value, and natural products were less important in determining their purchasing choices of steaks and roasts as their level of education increased. The preferred degree of doneness of steaks influenced the value placed on six of the nine purchasing motivators. Beef preferences and demographics influenced consumer purchasing decisions for fresh beef steaks and roasts. Results from this study can be used to help identify factors to positively influence purchasing decisions within targeted market segments. © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Quantitative evaluation of multiple adulterants in roasted coffee by Diffuse Reflectance Infrared Fourier Transform Spectroscopy (DRIFTS) and chemometrics.

PubMed

Reis, Nádia; Franca, Adriana S; Oliveira, Leandro S

2013-10-15

The current study presents an application of Diffuse Reflectance Infrared Fourier Transform Spectroscopy for detection and quantification of fraudulent addition of commonly employed adulterants (spent coffee grounds, coffee husks, roasted corn and roasted barley) to roasted and ground coffee. Roasted coffee samples were intentionally blended with the adulterants (pure and mixed), with total adulteration levels ranging from 1% to 66% w/w. Partial Least Squares Regression (PLS) was used to relate the processed spectra to the mass fraction of adulterants and the model obtained provided reliable predictions of adulterations at levels as low as 1% w/w. A robust methodology was implemented that included the detection of outliers. High correlation coefficients (0.99 for calibration; 0.98 for validation) coupled with low degrees of error (1.23% for calibration; 2.67% for validation) confirmed that DRIFTS can be a valuable analytical tool for detection and quantification of adulteration in ground, roasted coffee. Copyright © 2013 Elsevier B.V. All rights reserved.

Kinetics of aflatoxin degradation during peanut roasting.

PubMed

Martins, Ligia M; Sant'Ana, Anderson S; Iamanaka, Beatriz T; Berto, Maria Isabel; Pitt, John I; Taniwaki, Marta H

2017-07-01

This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695μg/kg) were roasted at 180°C for up to 20min. The percentage of aflatoxin degradation after 20min were 55, 64 and 81% for peanuts contaminated with aflatoxin at 35, 332 and 695μg/kg, respectively. This difference was statistically significant (p<0.05), showing that initial concentration influences aflatoxin reduction. Thereafter, peanut samples contaminated with an initial aflatoxin concentration of 85μg/kg were roasted at 160, 180 and 200°C for 5, 10, 15, 20 and 25min, then residual concentrations of aflatoxin were determined. Roasting at 160, 180 and 200°C resulted in an aflatoxin reduction of 61.6, 83.6 and 89.7%, respectively. This study has provided quantitative data reinforcing the fact that roasting alone is not enough to control aflatoxins in peanuts. Copyright © 2017 Elsevier Ltd. All rights reserved.

Characterization of galactomannan derivatives in roasted coffee beverages.

PubMed

Nunes, Fernando M; Reis, Ana; Domingues, M Rosário M; Coimbra, Manuel A

2006-05-03

In this work, the galactomannans from roasted coffee infusions were purified by 50% ethanol precipitation, anion exchange chromatography, and phenylboronic acid-immobilized Sepharose chromatography. Specific enzymatic hydrolysis of the beta-(1-->4)-D-mannan backbone allowed us to conclude that the galactomannans of roasted coffee infusions are high molecular weight supports of low molecular weight brown compounds. Also, the molecular weight of the brown compounds linked to the galactomannan increases with the increase of the coffee degree of roast. The reaction pathways of galactomannans during the coffee roasting process were inferred from the detection of specific chemical markers by gas chromatography-electron impact mass spectrometry and/or electrospray ionization tandem mass spectrometry. Maillard reaction, caramelization, isomerization, oxidation, and decarboxylation pathways were identified by detection of Amadori compounds, 1,6-beta-anhydromannose, fructose, glucose, mannonic acid, 2-ketogluconic acid, and arabinonic acid in the reducing end of the obtained oligosaccharides. The implication of the several competitive reaction pathways is discussed and related to the structural changes of the galactomannans present in the roasted coffee infusions.

Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.

PubMed

Odžaković, Božana; Džinić, Natalija; Kukrić, Zoran; Grujić, Slavica

2016-01-01

Coffee is one of the most widely consumed beverages in the world, because of its unique sensory properties and physiological properties. Coffee beverages represent a significant source of antioxidants in the consumers' diet and contribute significantly to their daily intake. The aim of this research was to investigate the effect of different roasting degrees on the content of biologically active compounds and antioxidant activity in different quality classes of Arabica coffee. Samples of green Arabica coffee (Rio Minas) of two quality classes from two production batches were used for the research. Roasting was carried out at temperatures of 167, 175 and 171°C. The total phenol content (TPC), total flavonoid content (TFC), flavonol content (FC) and antioxidant activity (DPPH, ABTS) in the coffee extracts was determined. This research shows that TPC was significantly higher (P < 0.05) in green coffee compared to TPC in roasted coffee, and TPC decreases as the roasting temperature increases. TFC and FC were significantly lower (P < 0.05) in green coffee than in roasted coffee. Differences in TPC between the 1st and 2nd classes of Arabica coffee were not significant (P > 0.05), while differences in TFC were significant (P < 0.05) only for green coffee from the second production batch and differences in FC were significant (P < 0.05) for green coffee and for coffee roasted at 175°C. Roasting temperatures have different influences the antioxidant activity (DPPH, ABTS) of coffee and the highest antioxidant activity was determined in coffee roasted at 171°C. An exception was 1st class Arabica coffee roasted at 167°C (ABTS). All samples of 1st class Arabica coffee had higher antioxidant activity (DPPH, ABTS) compared to 2nd class Arabica. This research shows that the bioactive compounds content and antioxidant activity of different quality classes of Arabica coffee are dependent on the degree of roasting. TPC decreases when the roasting temperature increases, while TFC and FC also increase. These results indicate that the antioxidant activity of coffee depends on a variety of bioactive components in coffee beans. Antioxidant activity largely depends on the class of coffee. The coffee samples of 1stclass quality (maximum 8 black beans/300 g from the sample and large bean size) had higher antioxidant activity compared to samples of 2nd quality class (maximum 19 black beans/300 g in the sample and medium-sized beans).

Effects of Starting Moisture on Characteristics of Oil Roasted Peanut

USDA-ARS?s Scientific Manuscript database

Previous research has shown that the moisture content of peanuts before dry roasting affects the quality of the finished product. This study demonstrates the effects of the starting moisture content of the raw product on peanuts that were oil roasted. Scanning Electron Microscope images taken befo...

Removal of Fluorides and Chlorides from Zinc Oxide Fumes by Microwave Sulfating Roasting

NASA Astrophysics Data System (ADS)

Li, Zhiqiang; Zhang, Libo; Chen, Guo; Peng, Jinhui; Zhou, Liexing; Yin, Shaohua; Liu, Chenhui

2015-10-01

Dechlorination and defluorination from zinc oxide dust by microwave sulfating roasting was investigated in this study. According to proposed reactions in the process, detailed experiments were systematically conducted to study the effect of roasting temperature, holding time, air and steam flow rates on the efficiency of the removal of F and Cl. The results show that 92.3% of F and 90.5% of Cl in the fume could be purified when the condition of the roasting temperature of 650 °C, holding time at 60 min, air flow of 300 L/h and steam flow of 8 ml/min was optimized. Our investigation indicates that microwave sulfating roasting could be a promising new way for the dechlorination and defluorination from zinc oxide dust.

Mechanism of Na2SO4 Promoting Nickel Extraction from Sulfide Concentrates by Sulfation Roasting-Water Leaching

NASA Astrophysics Data System (ADS)

Li, Guangshi; Cheng, Hongwei; Chen, Sha; Lu, Xionggang; Xu, Qian; Lu, Changyuan

2018-04-01

As a more environmentally friendly and energy-efficient route, the sulfation roasting-water leaching technique has been developed for highly effective extraction of non-ferrous metals from nickel sulfide concentrate in the presence of a Na2SO4 additive. The effects of several important roasting parameters—the roasting temperature, the addition of Na2SO4, the holding time, and the heating rate in particular—have been investigated. The results suggest that about 90 pct Ni, 92 pct Co, 95 pct Cu, and < 1 pct Fe can be leached from the calcine roasted under the optimum conditions. Furthermore, the behavior and mechanism of the Na2SO4 additive in the roasting process have been well addressed by detailed characterization of the roasted product and leaching residue using quantitative phase analysis (QPA) and energy dispersive spectroscopy (EDS) mapping. The Na2SO4 additive was observed to play a noticeable role in promoting the sulfation degree of valuable metals by forming liquid phases [Na2Me(SO4)2] at the outermost layer, which can create a suitable dynamic environment for sulfation. Thus, addition of Na2SO4 might be conducive to an alternative metallurgical process involving complex sulfide ores.

The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee.

PubMed

Fuller, Megan; Rao, Niny Z

2017-12-21

The extraction kinetics and equilibrium concentrations of caffeine and 3-chlorogenic acid (3-CGA) in cold brew coffee were investigated by brewing four coffee samples (dark roast/medium grind, dark roast/coarse grind, medium roast/medium grind, medium roast/coarse grind) using cold and hot methods. 3-CGA and caffeine were found at higher concentrations in cold brew coffee made with medium roast coffees, rather than dark roast. The grind size did not impact 3-CGA and caffeine concentrations of cold brew samples significantly, indicating that the rate determining step in extraction for these compounds did not depend on surface area. Caffeine concentrations in cold brew coarse grind samples were substantially higher than their hot brew counterparts. 3-CGA concentrations and pH were comparable between cold and hot brews. This work suggests that the difference in acidity of cold brew coffee is likely not due to 3-CGA or caffeine concentrations considering that most acids in coffee are highly soluble and extract quickly. It was determined that caffeine and 3-CGA concentrations reached equilibrium according to first order kinetics between 6 and 7 hours in all cold brew samples instead of 10 to 24 hours outlined in typical cold brew methods.

Mechanism of Na2SO4 Promoting Nickel Extraction from Sulfide Concentrates by Sulfation Roasting-Water Leaching

NASA Astrophysics Data System (ADS)

Li, Guangshi; Cheng, Hongwei; Chen, Sha; Lu, Xionggang; Xu, Qian; Lu, Changyuan

2018-06-01

As a more environmentally friendly and energy-efficient route, the sulfation roasting-water leaching technique has been developed for highly effective extraction of non-ferrous metals from nickel sulfide concentrate in the presence of a Na2SO4 additive. The effects of several important roasting parameters—the roasting temperature, the addition of Na2SO4, the holding time, and the heating rate in particular—have been investigated. The results suggest that about 90 pct Ni, 92 pct Co, 95 pct Cu, and < 1 pct Fe can be leached from the calcine roasted under the optimum conditions. Furthermore, the behavior and mechanism of the Na2SO4 additive in the roasting process have been well addressed by detailed characterization of the roasted product and leaching residue using quantitative phase analysis (QPA) and energy dispersive spectroscopy (EDS) mapping. The Na2SO4 additive was observed to play a noticeable role in promoting the sulfation degree of valuable metals by forming liquid phases [Na2Me(SO4)2] at the outermost layer, which can create a suitable dynamic environment for sulfation. Thus, addition of Na2SO4 might be conducive to an alternative metallurgical process involving complex sulfide ores.

Effect of Roasting Process on Total Phenolic Compounds and γ-tocopherol Contents of Iranian Sesame Seeds (Sesamum indicum)

PubMed Central

Jannat, Behrooz; Oveisi, Mohammad Reza; Sadeghi, Naficeh; Hajimahmoodi, Mannan; Behzad, Masoomeh; Nahavandi, Bahman; Tehrani, Shirin; Sadeghi, Fatemeh; Oveisi, Morvarid

2013-01-01

Sesame (Sesamum indicum L.) seed and oil have long been used widely as healthy foods to supply energy and prevent aging. Some of the main active anti-oxidative constituents in sesame seeds are γ-tocopherol and phenols. The purpose of this study was to investigate the relationship between roasting temperature and time with γ-tocopherol and total phenolic compounds (TPC) of sesame seeds when roasted in a domestic electric oven. Eight cultivars of sesame seeds in this study were Darab, Dezful, Karaj, Moghan, Naz- Branching, Naz-NonBranching, Siah and Varamin. Each cultivar was divided into ten group based on the roasting time (10, 15 and 20 min) and temperatures (180, 200 and 220 °C)andunroasted one. The high-performance liquid chromatography (HPLC) and spectrophotometeric methods were used for γ-tocopherol (n = 80) and TPC (n = 80) analysis, respectively. The γ-tocopherol content ranged from 329 ± 5 mg/L in Naz-Branching sesame oil to 1114±7 mg/L in Siah sesame oil and 169±6 to 577±1 mg/kg in sesame seed respectively. γ-tocopherol content of six cultivars increased significantly (p < 0.05) as the roasting temperature and time; until 200 °C for 10 min, but they were decreased by roasting at 220 °C in longer time. Also TPC increased significantly as the roasting temperature. The amount of TPC varied in different sesame cultivars from 20.109 ± 3.967 μM to 129.300±3.493 in Varamin and Naz- Branching sesame seed cultivars, respectively, also TPC increased from 70.953 ± 5.863 μM in unroasted Naz-Branching sesame seed to 129.300 ± 3.493 μM after roasting in 200 °C for 20 min. The present study showed that Iranian sesame seed can be considered as a good source of natural antioxidant specially after roasting. The optimum temperature and time roasting to obtain the most γ-tocopherol and total phenolic content was 200 °C for 10 and 20 min, respectively. PMID:24523755

Effect of Roasting Process on Total Phenolic Compounds and γ-tocopherol Contents of Iranian Sesame Seeds (Sesamum indicum).

PubMed

Jannat, Behrooz; Oveisi, Mohammad Reza; Sadeghi, Naficeh; Hajimahmoodi, Mannan; Behzad, Masoomeh; Nahavandi, Bahman; Tehrani, Shirin; Sadeghi, Fatemeh; Oveisi, Morvarid

2013-01-01

Sesame (Sesamum indicum L.) seed and oil have long been used widely as healthy foods to supply energy and prevent aging. Some of the main active anti-oxidative constituents in sesame seeds are γ-tocopherol and phenols. The purpose of this study was to investigate the relationship between roasting temperature and time with γ-tocopherol and total phenolic compounds (TPC) of sesame seeds when roasted in a domestic electric oven. Eight cultivars of sesame seeds in this study were Darab, Dezful, Karaj, Moghan, Naz- Branching, Naz-NonBranching, Siah and Varamin. Each cultivar was divided into ten group based on the roasting time (10, 15 and 20 min) and temperatures (180, 200 and 220 °C)andunroasted one. The high-performance liquid chromatography (HPLC) and spectrophotometeric methods were used for γ-tocopherol (n = 80) and TPC (n = 80) analysis, respectively. The γ-tocopherol content ranged from 329 ± 5 mg/L in Naz-Branching sesame oil to 1114±7 mg/L in Siah sesame oil and 169±6 to 577±1 mg/kg in sesame seed respectively. γ-tocopherol content of six cultivars increased significantly (p < 0.05) as the roasting temperature and time; until 200 °C for 10 min, but they were decreased by roasting at 220 °C in longer time. Also TPC increased significantly as the roasting temperature. The amount of TPC varied in different sesame cultivars from 20.109 ± 3.967 μM to 129.300±3.493 in Varamin and Naz- Branching sesame seed cultivars, respectively, also TPC increased from 70.953 ± 5.863 μM in unroasted Naz-Branching sesame seed to 129.300 ± 3.493 μM after roasting in 200 °C for 20 min. The present study showed that Iranian sesame seed can be considered as a good source of natural antioxidant specially after roasting. The optimum temperature and time roasting to obtain the most γ-tocopherol and total phenolic content was 200 °C for 10 and 20 min, respectively.

Effect of a traditional processing method on the chemical composition of local white lupin (Lupinus albus L.) seed in North-Western Ethiopia.

PubMed

Yeheyis, Likawent; Kijora, Claudia; Wink, Michael; Peters, Kurt J

2011-01-01

The effect of a traditional Ethiopian lupin processing method on the chemical composition of lupin seed samples was studied. Two sampling districts, namely Mecha and Sekela, representing the mid- and high-altitude areas of north-western Ethiopia, respectively, were randomly selected. Different types of traditionally processed and marketed lupin seed samples (raw, roasted, and finished) were collected in six replications from each district. Raw samples are unprocessed, and roasted samples are roasted using firewood. Finished samples are those ready for human consumption as snack. Thousand seed weight for raw and roasted samples within a study district was similar (P > 0.05), but it was lower (P < 0.01) for finished samples compared to raw and roasted samples. The crude fibre content of finished lupin seed sample from Mecha was lower (P < 0.01) than that of raw and roasted samples. However, the different lupin samples from Sekela had similar crude fibre content (P > 0.05). The crude protein and crude fat contents of finished samples within a study district were higher (P < 0.01) than those of raw and roasted samples, respectively. Roasting had no effect on the crude protein content of lupin seed samples. The crude ash content of raw and roasted lupin samples within a study district was higher (P < 0.01) than that of finished lupin samples of the respective study districts. The content of quinolizidine alkaloids of finished lupin samples was lower than that of raw and roasted samples. There was also an interaction effect between location and lupin sample type. The traditional processing method of lupin seeds in Ethiopia has a positive contribution improving the crude protein and crude fat content, and lowering the alkaloid content of the finished product. The study showed the possibility of adopting the traditional processing method to process bitter white lupin for the use as protein supplement in livestock feed in Ethiopia, but further work has to be done on the processing method and animal evaluation.

Comparison of antioxidant activity between green and roasted coffee beans using molecular methods

PubMed Central

PRIFTIS, ALEXANDROS; STAGOS, DIMITRIOS; KONSTANTINOPOULOS, KONSTANTINOS; TSITSIMPIKOU, CHRISTINA; SPANDIDOS, DEMETRIOS A.; TSATSAKIS, ARISTIDES M.; TZATZARAKIS, MANOLIS N.; KOURETAS, DEMETRIOS

2015-01-01

Coffee is one of the most popular and widely consumed beverages worldwide due to its pleasant taste and aroma. A number of studies have been performed to elucidate the possible beneficial effects of coffee consumption on human health and have shown that coffee exhibits potent antioxidant activity, which may be attributed mainly to its polyphenolic content. However, there is also evidence to suggest that coffee roasting (the procedure which turns green coffee beans to the dark, roasted ones from which the beverage derives) may alter the polyphenolic profile of the beans (e.g., via the Maillard reaction) and, concomitantly, their antioxidant activity. In the present study, the antioxidant activity of 13 coffee varieties was examined in both green and roasted coffee bean extracts using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-eth-ylbenzothiazoline-6-sulfonic acid) (ABTS•+) radical scavenging assays. In addition, 5 selected varieties were also examined for their protective effects against peroxyl and hydroxyl radical-induced DNA strand cleavage. Finally, C2C12 murine myoblasts were treated with non-cytotoxic concentrations of the most potent extract in order to examine its effects on the cellular redox status by measuring the glutathione (GSH) and reactive oxygen species (ROS) levels by flow cytometry. Our results revealed that, in 8 out of the 13 coffee varieties, roasting increased free radical scavenging activity as shown by DPPH and ABTS•+ assays. Moreover, we found that when one coffee variety was roasted for different amounts of time, the increase in the antioxidant activity depended on the roasting time. By contrast, in 5 varieties, roasting reduced the antioxidant activity. Similar differences between the roasted and green beans were also observed in the free radical-induced DNA strand cleavage assay. The observed differences in the antioxidant activity between the different coffee varieties may be attributed to their varying polyphenolic content and composition, as well as to the different molecules produced during roasting. In addition, in the cell culture assay, the tested coffee extract led to increased GSH levels in a dose-dependent manner, indicating the enhancement of cellular antioxidant mechanisms. PMID:26458565

Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality control.

PubMed

Romani, Santina; Cevoli, Chiara; Fabbri, Angelo; Alessandrini, Laura; Dalla Rosa, Marco

2012-09-01

An electronic nose (EN) based on an array of 10 metal oxide semiconductor sensors was used, jointly with an artificial neural network (ANN), to predict coffee roasting degree. The flavor release evolution and the main physicochemical modifications (weight loss, density, moisture content, and surface color: L*, a*), during the roasting process of coffee, were monitored at different cooking times (0, 6, 8, 10, 14, 19 min). Principal component analysis (PCA) was used to reduce the dimensionality of sensors data set (600 values per sensor). The selected PCs were used as ANN input variables. Two types of ANN methods (multilayer perceptron [MLP] and general regression neural network [GRNN]) were used in order to estimate the EN signals. For both neural networks the input values were represented by scores of sensors data set PCs, while the output values were the quality parameter at different roasting times. Both the ANNs were able to well predict coffee roasting degree, giving good prediction results for both roasting time and coffee quality parameters. In particular, GRNN showed the highest prediction reliability. Actually the evaluation of coffee roasting degree is mainly a manned operation, substantially based on the empirical final color observation. For this reason it requires well-trained operators with a long professional skill. The coupling of e-nose and artificial neural networks (ANNs) may represent an effective possibility to roasting process automation and to set up a more reproducible procedure for final coffee bean quality characterization. © 2012 Institute of Food Technologists®

Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee.

PubMed

Smrke, Samo; Wellinger, Marco; Suzuki, Tomonori; Balsiger, Franz; Opitz, Sebastian E W; Yeretzian, Chahan

2018-05-30

During the roasting of coffee, thermally driven chemical reactions lead to the formation of gases, of which a large fraction is carbon dioxide (CO 2 ). Part of these gases is released during roasting while part is retained inside the porous structure of the roasted beans and is steadily released during storage or more abruptly during grinding and extraction. The release of CO 2 during the various phases from roasting to consumption is linked to many important properties and characteristics of coffee. It is an indicator for freshness, plays an important role in shelf life and in packaging, impacts the extraction process, is involved in crema formation, and may affect the sensory profile in the cup. Indeed, and in view of the multiple roles it plays, CO 2 is a much underappreciated and little examined molecule in coffee. Here, we introduce an accurate, quantitative, and time-resolved method to measure the release kinetics of gases from whole beans and ground coffee using a gravimetric approach. Samples were placed in a container with a fitted capillary to allow gases to escape. The time-resolved release of gases was measured via the weight loss of the container filled with coffee. Long-term stability was achieved using a customized design of a semimicro balance, including periodic and automatic zero value measurements and calibration procedures. The novel gravimetric methodology was applied to a range of coffee samples: (i) whole Arabica beans and (ii) ground Arabica and Robusta, roasted to different roast degrees and at different speeds (roast air temperatures). Modeling the degassing rates allowed structural and mechanistic interpretation of the degassing process.

Microstructures of oil roasted peanuts as affected by initial moisture content

USDA-ARS?s Scientific Manuscript database

Oil roasting of peanuts is a unit operation equal to that of deep frying of higher moisture foods. Retention of the oil taken up by the peanuts from oil roasting during the shelf life of the packaged product is necessary to prevent an unappealing greasy appearance. Properties of the end product we...

16 CFR 255.1 - General considerations.

Code of Federal Regulations, 2010 CFR

2010-01-01

... an uncooked chicken in the oven roasting bag and places the bag in one oven. He then takes a chicken roasting bag from a second oven, removes from the bag what appears to be a perfectly cooked chicken, tastes... conduct. Example 4: A well-known celebrity appears in an infomercial for an oven roasting bag that...

9 CFR 317.344 - Identification of major cuts of meat products.

Code of Federal Regulations, 2012 CFR

2012-01-01

... products. 317.344 Section 317.344 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... major cuts of single-ingredient, raw meat products are: Beef chuck blade roast, beef loin top loin steak, beef rib roast large end, beef round eye round steak, beef round top round steak, beef round tip roast...

Control of foodborne pathogens on ready-to-eat roast beef slurry by epsilon-polylysine.

PubMed

Chang, Su-Sen; Lu, Wei-Yi Wendy; Park, Sang-Hyun; Kang, Dong-Hyun

2010-07-15

This study evaluates the antimicrobial effectiveness of epsilon-polylysine against Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes in laboratory media and roast beef slurry. epsilon-Polylysine supplemented laboratory media and roast beef slurry were inoculated with three-strain cocktails of each pathogen and survival was periodically monitored using conventional spread plating. Inoculated laboratory media was stored at room temperature (22 degrees C) for 48 h, and inoculated roast beef slurry was stored at 4 degrees C for up to 7 days. Maximum log reductions in laboratory media/roast beef slurry were 6.01+/-1.43/3.81+/-0.37, >7.82+/-0.05/5.23+/-0.08, and 4.58+/-0.86/5.83+/-0.48 for E. coli O157:H7, S. typhimurium, and L. monocytogenes, respectively. Injured cells were produced as a result of exposure to polylysine. This study confirms the effectiveness of polylysine against pathogens in laboratory media, and demonstrates its potential as a novel antimicrobial agent in complex food matrix such as roast beef. 2010 Elsevier B.V. All rights reserved.

Bioactive compounds in cashew nut (Anacardium occidentale L.) kernels: effect of different shelling methods.

PubMed

Trox, Jennifer; Vadivel, Vellingiri; Vetter, Walter; Stuetz, Wolfgang; Scherbaum, Veronika; Gola, Ute; Nohr, Donatus; Biesalski, Hans Konrad

2010-05-12

In the present study, the effects of various conventional shelling methods (oil-bath roasting, direct steam roasting, drying, and open pan roasting) as well as a novel "Flores" hand-cracking method on the levels of bioactive compounds of cashew nut kernels were investigated. The raw cashew nut kernels were found to possess appreciable levels of certain bioactive compounds such as beta-carotene (9.57 microg/100 g of DM), lutein (30.29 microg/100 g of DM), zeaxanthin (0.56 microg/100 g of DM), alpha-tocopherol (0.29 mg/100 g of DM), gamma-tocopherol (1.10 mg/100 g of DM), thiamin (1.08 mg/100 g of DM), stearic acid (4.96 g/100 g of DM), oleic acid (21.87 g/100 g of DM), and linoleic acid (5.55 g/100 g of DM). All of the conventional shelling methods including oil-bath roasting, steam roasting, drying, and open pan roasting revealed a significant reduction, whereas the Flores hand-cracking method exhibited similar levels of carotenoids, thiamin, and unsaturated fatty acids in cashew nuts when compared to raw unprocessed samples.

Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads.

PubMed

Lu, Zhan-Hui; Donner, Elizabeth; Liu, Qiang

2018-04-15

Oven or microwave roasting and alginate encapsulation of pea flour and starch to produce novel pea ingredients for enrichment of slowly digestible starch (SDS) and resistant starch (RS) content in pea bread were investigated. Pea flour treated either by oven roasting (160°C, 30min) or by microwave roasting (1.1kW, 6min) effectively retained its low starch digestibility similar to its native form (∼25% SDS; ∼60% RS). When oven roasting was applied to pea starch, SDS content increased triply compared to the fully boiled counterpart. Alginate encapsulation effectively controlled carbohydrate release to simulated gastric, intestinal and colonic fluids, and thus largely enriched the SDS and RS fractions in starch. Pea bread containing up to 37.5% of encapsulated roasted MPS pea starch not only provided high SDS and RS fractions (23.9% SDS and 30.2% RS) compared to a white bread control (0.2% SDS and 2.5% RS), but also provided an acceptable palatability. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

Evaluation of the effect of roasting process on the energy transition and the crystalline structures of Arabica, Robusta, and Liberica coffee from Jambi Indonesia

NASA Astrophysics Data System (ADS)

Perdana, B. M.; Manihuruk, R.; Ashyar, R.; Heriyanti; Sutrisno

2018-04-01

The effect of the roasting process has been evaluated to determine of the energy transition and the crystalline structure of three types of coffee, Arabica, Robusta, and Liberica coffee both green and roasted coffee with the roasted temperature at 200°C and 230°C. The crystalline structure of the coffee was evaluated with X-ray powder diffraction (XRD). The result exposes that the three types of green coffee showed that an amorphous structure whereas the roasted coffee denotes a crystal structure of sucrose. The varied temperature in the roasting process leads to changes in the crystal structure shown by the peak shift of 2θ for all types of coffee. The added cations, such as Fe2+, Ca2+, and Mg2+ ions on Liberica coffee induced of changes in the crystal structures, which are assigned by the peak shift, that imply of metal ions of the sucrose complexes happened in the solution, except for the addition of Mg2+ ion.

Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol.

PubMed

Esatbeyoglu, Tuba; Ulbrich, Katrin; Rehberg, Clemens; Rohn, Sascha; Rimbach, Gerald

2015-03-01

Curcumin is a secondary plant metabolite present in Curcuma longa L. Since curcumin is widely used as a food colorant in thermally processed food it may undergo substantial chemical changes which in turn could affect its biological activity. In the current study, curcumin was roasted at 180 °C up to 70 minutes and its kinetic of degradation was analyzed by means of HPLC-PDA and LC-MS, respectively. Roasting of curcumin resulted in the formation of the degradation products vanillin, ferulic acid, and 4-vinyl guaiacol. In cultured hepatocytes roasted curcumin as well as 4-vinyl guaiacol enhanced the transactivation of the redox-regulated transcription factor Nrf2, known to be centrally involved in cellular stress response and antioxidant defense mechanisms. The antioxidant enzyme paraoxonase 1 was induced by roasted curcumin and 4-vinyl guaiacol. Furthermore, roasted curcumin and 4-vinyl guaiacol decreased interleukin-6 gene expression in lipopolysaccharide stimulated murine macrophages. Current data suggest that curcumin undergoes degradation due to roasting and its degradation product exhibit significant biological activity in cultured cells.

Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays

PubMed Central

Opitz, Sebastian E. W.; Smrke, Samo; Goodman, Bernard A.; Keller, Marco; Schenker, Stefan; Yeretzian, Chahan

2014-01-01

Coffee is a major source of dietary antioxidants; some are present in the green bean, whereas others are generated during roasting. However, there is no single accepted analytical method for their routine determination. This paper describes the adaption of three complementary assays (Folin-Ciocalteu (FC), ABTS and ORAC) for the routine assessment of antioxidant capacity of beverages, their validation, and use for determining the antioxidant capacities of extracts from coffee beans at different stages in the roasting process. All assays showed a progressive increase in antioxidant capacity during roasting to a light roast state, consistent with the production of melanoidins having a higher antioxidant effect than the degradation of CGAs. However, the three assays gave different numbers for the total antioxidant capacity of green beans relative to gallic acid (GA), although the range of values was much smaller when chlorogenic acid (CGA) was used as reference. Therefore, although all three assays indicated that there was an increase in antioxidant activity during coffee roasting, and the large differences in responses to GA and CGA illustrate their different sensitivities to different types of antioxidant molecule. PMID:28234339

Fate of Salmonella throughout Production and Refrigerated Storage of Tahini.

PubMed

Zhang, Yangjunna; Keller, Susanne E; Grasso-Kelley, Elizabeth M

2017-06-01

Tahini, a low-moisture food that is made from sesame seeds, has been implicated in outbreaks of salmonellosis. In this study, the fate of Salmonella was determined through an entire process for the manufacture of tahini, including a 24-h seed soaking period before roasting, subsequent grinding, and storage at refrigeration temperature. Salmonella populations increased by more than 3 log CFU/g during a 24-h soaking period, reaching more than 7 log CFU/g. Survival of Salmonella during roasting at three temperatures, 95, 110, and 130°C, was assessed using seeds on which Salmonella was grown. Salmonella survival was impacted both by temperature and the water activity (a w ) at the beginning of the roasting period. When roasted at 130°C with a high initial a w (≥0.90) and starting Salmonella populations of ∼8.5 log CFU/g, populations quickly decreased below detection limits within the first 10 min. However, when the seeds were reduced to an a w of 0.45 before roasting at the same temperature, 3.5 log CFU/g remained on the seeds after 60 min. In subsequent storage studies, seeds were roasted at 130°C for 15 min before processing into tahini. For the storage studies, tahini was inoculated using two methods. The first method used seeds on which Salmonella was first grown before roasting. In the second method, Salmonella was inoculated into the tahini after manufacture. All tahini was stored for 119 days at 4°C. No change in Salmonella populations was recorded for tahini throughout the entire 119 days regardless of the inoculation method used. These combined results indicate the critical importance of a w during a roasting step during tahini manufacture. Salmonella that survive roasting will likely remain viable throughout the normal shelf life of tahini.

Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions.

PubMed

Mohammadi Moghaddam, Toktam; Razavi, Seyed M A; Taghizadeh, Masoud; Sazgarnia, Ameneh

2016-01-01

Roasting is an important step in the processing of pistachio nuts. The effect of hot air roasting temperature (90, 120 and 150 °C), time (20, 35 and 50 min) and air velocity (0.5, 1.5 and 2.5 m/s) on textural and sensory characteristics of pistachio nuts and kernels were investigated. The results showed that increasing the roasting temperature decreased the fracture force (82-25.54 N), instrumental hardness (82.76-37.59 N), apparent modulus of elasticity (47-21.22 N/s), compressive energy (280.73-101.18 N.s) and increased amount of bitterness (1-2.5) and the hardness score (6-8.40) of pistachio kernels. Higher roasting time improved the flavor of samples. The results of the consumer test showed that the roasted pistachio kernels have good acceptability for flavor (score 5.83-8.40), color (score 7.20-8.40) and hardness (score 6-8.40) acceptance. Moreover, Partial Least Square (PLS) analysis of instrumental and sensory data provided important information for the correlation of objective and subjective properties. The univariate analysis showed that over 93.87 % of the variation in sensory hardness and almost 87 % of the variation in sensory acceptability could be explained by instrumental texture properties.

Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage

USDA-ARS?s Scientific Manuscript database

The antilisterial efficacy of novel coating solutions made with organic acids, lauric arginate ester, and chitosan was evaluated in a three-stage study on inoculated roast beef for the first time. Ready-to-eat roast beef was specially ordered from the manufacturer. The meat surface was inoculated wi...

All About Oils

MedlinePlus

... oz 3 tsp/14 g 120 165 Mixed nuts, dry roasted* 1 oz 3 tsp/15 g 130 170 Cashews, dry roasted* 1 oz 3 tsp/13 g 115 165 Almonds, dry roasted* 1 oz 3 tsp/15 g 130 170 Hazelnuts* 1 ... *Avocados and olives are part of the Vegetable Group; nuts and seeds are part of the Protein Foods ...

Chemical composition, oxidative stability and antioxidant capacity of oil extracted from roasted seeds of Sacha-inchi (Plukenetia volubilis L.).

PubMed

Cisneros, Fausto H; Paredes, Daniel; Arana, Adrian; Cisneros-Zevallos, Luis

2014-06-04

The effect of roasting of Sacha-inchi (Plukenetia volubilis L.) seeds on the oxidative stability and composition of its oil was investigated. The seeds were subjected to light, medium and high roasting intensities. Oil samples were subjected to high-temperature storage at 60 °C for 30 days and evaluated for oxidation (peroxide value and p-anisidine), antioxidant activity (total phenols and DPPH assay), and composition (tocopherol content and fatty acid profile). Results showed that roasting partially increased oil oxidation and its antioxidant capacity, slightly decreased tocopherol content, and did not affect the fatty acid profile. During storage, oxidation increased for all oil samples, but at a slower rate for oils from roasted seeds, likely due to its higher antioxidant capacity. Also, tocopherol content decreased significantly, and a slight modification of the fatty acid profile suggested that α-linolenic acid oxidized more readily than other fatty acids present.

Roasting pumpkin seeds and changes in the composition and oxidative stability of cold-pressed oils.

PubMed

Raczyk, Marianna; Siger, Aleksander; Radziejewska-Kubzdela, Elżbieta; Ratusz, Katarzyna; Rudzińska, Magdalena

2017-01-01

Pumpkin seed oil is valuable oil for its distinctive taste and aroma, as well as supposed health- promoting properties. The aim of this study was to investigate how roasting pumpkin seeds influences the physicochemical properties of cold-pressed oils. The fatty acid composition, content of phytosterols, carotenoids and tocopherols, oxidative stability and colour were determined in oils after cold pressing and storage for 3 months using GC-FID, GCxGC-ToFMS, HPLC, Rancimat and spectrophotometric methods. The results of this study indicate that the seed-roasting and storage process have no effect on the fatty acid composition of pumpkin seed oils, but does affect phytosterols and tocopherols. The carotenoid content decreased after storage. The colour of the roasted oil was darker and changed significantly during storage. Pumpkin oil obtained from roasted seeds shows better physicochemical properties and oxidative stability than oil from unroasted seeds.

Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based Foodstuffs.

PubMed

Bessaire, Thomas; Tarres, Adrienne; Stadler, Richard H; Wermann, Silke; Hofmann, Jocelyne; Theurillat, Viviane; Combremont, Raphaël; Delatour, Thierry

2016-02-10

Mepiquat, a growth regulator widely used in agriculture, is also known as a process-induced byproduct formed in coffee from natural constituents during heat treatments such as roasting. This study examines mepiquat formation in cereal-based foodstuffs treated at sufficiently high temperature to trigger methyl transfer reactions that involve glycine betaine and choline naturally present in cereals. Color measurements of roasted barley grains revealed a correlation between thermal treatment and mepiquat content. Trials at industrial scale on instant beverages composed of roasted cereals demonstrated significant increases in mepiquat during the thermal process (in the range of 140-205 μg/kg in final products). A targeted survey of commercial products showed mepiquat in the range 69-381 μg/kg in powdered cereal instant drinks and 42-168 μg/kg in mugicha tea, a roasted barley infusion. These findings will not significantly affect the exposure of consumers to mepiquat due to the low amounts detected.

Furan levels in coffee as influenced by species, roast degree, and brewing procedures.

PubMed

Arisseto, Adriana Pavesi; Vicente, Eduardo; Ueno, Mariana Soares; Tfouni, Silvia Amélia Verdiani; Toledo, Maria Cecília De Figueiredo

2011-04-13

Brazilian green coffee beans of Coffea arabica and Coffea canephora species were roasted to light, medium, and dark roast degrees and analyzed in relation to furan content by using an in-house validated method based on gas chromatography coupled to mass spectrometry preceded by headspace solid-phase microextraction. Furan was not detected in green coffees, whereas levels between 911 and 5852 μg/kg were found in the roasted samples. Higher concentrations were found in Coffea canephora species and darker ground coffees. Some of the potential furan precursors were observed in significant amounts in green coffee, especially sucrose and linoleic acid, but their concentrations could not be correlated to furan formation. Additionally, coffee brews were prepared from roasted ground coffees by using two different procedures, and furan levels in the beverages varied from <10 to 288 μg/kg. The factor that most influenced the furan content in coffee brew was the brewing procedure.

Effects of alfalfa silage storage structure and roasting corn on ruminal digestion and microbial CP synthesis in lactating dairy cows

USDA-ARS?s Scientific Manuscript database

The objective of this experiment was to determine the effects of unroasted ground shelled corn (GSC) or roasted GSC (RGSC), when fed with alfalfa, ensiled in bag, bunker, or O2-limiting tower silos on ruminal digestion and microbial protein synthesis in lactating dairy cows. The roasted corn was hea...

Characterization of Sulfur Compounds in Coffee Beans by Sulfur K-XANES Spectroscopy

DOE Office of Scientific and Technical Information (OSTI.GOV)

Lichtenberg, H.; Hormes, J.; Institute of Physics, University of Bonn, Nussallee 12, 53115 Bonn

2007-02-02

In this 'feasibility study' the influence of roasting on the sulfur speciation in Mexican coffee beans was investigated by sulfur K-XANES Spectroscopy. Spectra of green and slightly roasted beans could be fitted to a linear combination of 'standard' reference spectra for biological samples, whereas longer roasting obviously involves formation of additional sulfur compounds in considerable amounts.

Ara h 1 structure is retained after roasting and is important for enhanced binding to IgE

USDA-ARS?s Scientific Manuscript database

Roasted peanuts bind higher levels of serum IgE than raw peanuts. The contribution of the major allergens to this observation are not well-defined. We compared IgE binding properties of Ara h 1 purified from raw and roasted peanuts, and assess the structural components that may contribute to diffe...

Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef

USDA-ARS?s Scientific Manuscript database

Inhibition of Clostridium perfringens spore germination and outgrowth in reduced sodium roast beef by a blend of buffered lemon juice concentrate and vinegar (MoStatin LV) during abusive exponential cooling was evaluated. Roast beef containing salt (NaCl; 1, 1.5, or 2%, wt/wt), blend of sodium pyro-...

Determination of volatile marker compounds of common coffee roast defects.

PubMed

Yang, Ni; Liu, Chujiao; Liu, Xingkun; Degn, Tina Kreuzfeldt; Munchow, Morten; Fisk, Ian

2016-11-15

Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (light, scorched, dark, baked and underdeveloped). Thirty-seven volatile aroma compounds were selected on the basis that they had previously been identified as potent odorants of coffee and were also identified in all coffee brew preparations; the relative abundance of these aroma compounds was then evaluated using gas chromatography mass spectrometry (GC-MS) with headspace solid phase micro extraction. Some of the 37 key aroma compounds were significantly changed in each coffee roast defect and changes in one marker compound was chosen for each defect type, that is, indole for light defect, 4-ethyl-2-methoxyphenol for scorched defect, phenol for dark defect, maltol for baked defect and 2,5-dimethylfuran for underdeveloped defect. The association of specific changes in aroma profiles for different roast defects has not been shown previously and could be incorporated into screening tools to enable the coffee industry quickly identify if roast defects occur during production. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

A Comparison of Flavor Differences between Pecan Cultivars in Raw and Roasted Forms.

PubMed

Magnuson, Shelby M; Kelly, Brendan; Koppel, Kadri; Reid, William

2016-05-01

The objective of this research was to explore sensory differences among 8 different pecan cultivars ("Pawnee," "Witte," "Kanza," "Major," "Lakota," "Giles," "Maramec," "Chetopa") in raw and roasted forms. The cultivars were collected from 2 growing seasons (2013 and 2014) and evaluated separately. Trained panelists evaluated each cultivar from each season in raw and roasted forms, measuring intensities of 20 flavor attributes using descriptive analysis. The intensities of 10 of the 20 flavor attributes were higher for the roasted pecans across all cultivars. These included pecan ID, overall nutty, nutty-woody, nutty-grainlike, nutty-buttery, brown, caramelized, roasted, overall sweet, and sweet. The cultivars exhibited significant differences from one another for 8 attributes: pecan ID, nutty-buttery, caramelized, acrid, woody, oily, astringent, and bitter. Each of the cultivars displayed unique flavor profiles with some demonstrating extremes of certain attributes, for example the high astringency of "Lakota" or the buttery characteristics of "Pawnee." These results may help pecan growers and pecan product manufacturers understand flavor differences between different varieties of pecans, both in raw and roasted states, and the changes that occur during this process. © 2016 Institute of Food Technologists®

Thermal degradation of onion quercetin glucosides under roasting conditions.

PubMed

Rohn, Sascha; Buchner, Nadja; Driemel, Gregor; Rauser, Morten; Kroh, Lothar W

2007-02-21

Flavonoids are an important constituent of the human diet. In recent years, they have gained much attention due to their physiological properties, leading to an enormous increase in research on cancer prevention and reduction of cardiovascular diseases. Unfortunately, there is limited information about the fate of flavonoid glycosides during thermal treatment such as cooking, frying, roasting, etc. Such processing techniques may have an impact on the flavonoid structure, resulting in changes of the bioavailability and activity of the flavonoids. In this study, the stability of selected model and onion quercetin glycosides under roasting conditions (180 degrees C) was determined. The influence of the kind and position of the sugar moiety was investigated. As onions contain large amounts of quercetin glycosides and are often subject to thermal processes in food production, their major glycosides were isolated using counter current chromatography and roasted. The thermal treatment led to a degradation of the quercetin glycosides. The main product is the aglycone quercetin, which remained stable during further roasting. During the roasting process of the quercetin diglucoside isolated from onion, the formation of a monoglycoside as an intermediate product was observed. This underlined that the stability of the glycosides is dependent on the kind and position of the sugar moiety.

Modeling and validation of heat and mass transfer in individual coffee beans during the coffee roasting process using computational fluid dynamics (CFD).

PubMed

Alonso-Torres, Beatriz; Hernández-Pérez, José Alfredo; Sierra-Espinoza, Fernando; Schenker, Stefan; Yeretzian, Chahan

2013-01-01

Heat and mass transfer in individual coffee beans during roasting were simulated using computational fluid dynamics (CFD). Numerical equations for heat and mass transfer inside the coffee bean were solved using the finite volume technique in the commercial CFD code Fluent; the software was complemented with specific user-defined functions (UDFs). To experimentally validate the numerical model, a single coffee bean was placed in a cylindrical glass tube and roasted by a hot air flow, using the identical geometrical 3D configuration and hot air flow conditions as the ones used for numerical simulations. Temperature and humidity calculations obtained with the model were compared with experimental data. The model predicts the actual process quite accurately and represents a useful approach to monitor the coffee roasting process in real time. It provides valuable information on time-resolved process variables that are otherwise difficult to obtain experimentally, but critical to a better understanding of the coffee roasting process at the individual bean level. This includes variables such as time-resolved 3D profiles of bean temperature and moisture content, and temperature profiles of the roasting air in the vicinity of the coffee bean.

Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones.

PubMed

De Taeye, Cédric; Bodart, Marie; Caullet, Gilles; Collin, Sonia

2017-09-01

Cocoa bean roasting is important for creating the typical chocolate aroma through Maillard reactions, but it is also a key step deleterious to the polyphenol content and profile. Compared with usual roasting at 150 °C, keeping the beans for 30 min at 120 °C or for 1 h at 90 °C proved much better for preventing strong degradation of native P1, P2 and P3 flavan-3-ols in cocoa (shown for Forastero, Trinitatio and Criollo cultivars). Surprisingly, Cuban, Mexican and Malagasy white-seeded beans behaved atypically when roasted for 30 min at 150 °C, releasing a pool of catechin. Enantiomeric chromatographic separation proved that this pool contained mainly (-)-catechin issued from (-)-epicatechin by epimerisation. As the (-)-epicatechin content remained relatively constant through Criollo bean roasting, flavan-3-ol monomers must have been regenerated from oligomers. This emergence of (-)-catechin in Criollo beans only, reported here for the first time, could be due to increased flavan-3-ol monomer stability in the absence of anthocyanidin-derived products. The degradation rate of flavan-3-ols through roasting is higher in cocoa beans containing anthocyani(di)ns. The liberation of a pool of (-)-catechin when submitted to roasting at 150 °C allows to distinguish white-seeded cultivars. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging

PubMed Central

Chu, Bingquan; Yu, Keqiang; Zhao, Yanru

2018-01-01

This study aimed to develop an approach for quickly and noninvasively differentiating the roasting degrees of coffee beans using hyperspectral imaging (HSI). The qualitative properties of seven roasting degrees of coffee beans (unroasted, light, moderately light, light medium, medium, moderately dark, and dark) were assayed, including moisture, crude fat, trigonelline, chlorogenic acid, and caffeine contents. These properties were influenced greatly by the respective roasting degree. Their hyperspectral images (874–1734 nm) were collected using a hyperspectral reflectance imaging system. The spectra of the regions of interest were manually extracted from the HSI images. Then, principal components analysis was employed to compress the spectral data and select the optimal wavelengths based on loading weight analysis. Meanwhile, the random frog (RF) methodology and the successive projections algorithm were also adopted to pick effective wavelengths from the spectral data. Finally, least squares support vector machine (LS-SVM) was utilized to establish discriminative models using spectral reflectance and corresponding labeled classes for each degree of roast sample. The results showed that the LS-SVM model, established by the RF selecting method, with eight wavelengths performed very well, achieving an overall classification accuracy of 90.30%. In conclusion, HSI was illustrated as a potential technique for noninvasively classifying the roasting degrees of coffee beans and might have an important application for the development of nondestructive, real-time, and portable sensors to monitor the roasting process of coffee beans. PMID:29671781

Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging.

PubMed

Chu, Bingquan; Yu, Keqiang; Zhao, Yanru; He, Yong

2018-04-19

This study aimed to develop an approach for quickly and noninvasively differentiating the roasting degrees of coffee beans using hyperspectral imaging (HSI). The qualitative properties of seven roasting degrees of coffee beans (unroasted, light, moderately light, light medium, medium, moderately dark, and dark) were assayed, including moisture, crude fat, trigonelline, chlorogenic acid, and caffeine contents. These properties were influenced greatly by the respective roasting degree. Their hyperspectral images (874⁻1734 nm) were collected using a hyperspectral reflectance imaging system. The spectra of the regions of interest were manually extracted from the HSI images. Then, principal components analysis was employed to compress the spectral data and select the optimal wavelengths based on loading weight analysis. Meanwhile, the random frog (RF) methodology and the successive projections algorithm were also adopted to pick effective wavelengths from the spectral data. Finally, least squares support vector machine (LS-SVM) was utilized to establish discriminative models using spectral reflectance and corresponding labeled classes for each degree of roast sample. The results showed that the LS-SVM model, established by the RF selecting method, with eight wavelengths performed very well, achieving an overall classification accuracy of 90.30%. In conclusion, HSI was illustrated as a potential technique for noninvasively classifying the roasting degrees of coffee beans and might have an important application for the development of nondestructive, real-time, and portable sensors to monitor the roasting process of coffee beans.

Antioxidant (Tocopherol and Canolol) Content in Rapeseed Oil Obtained from Roasted Yellow-Seeded Brassica napus.

PubMed

Siger, Aleksander; Gawrysiak-Witulska, Marzena; Bartkowiak-Broda, Iwona

2017-01-01

In this study, the effect of temperature (140, 160, 180 °C) and roasting time (5, 10, 15 min) on the bioactive compound content (canolol, tocopherol and plastochromanol-8) of cold-pressed oil from yellow-seeded rapeseed lines of different colors was investigated. Roasting increased the peroxide value in the seed oils compared to the oils from the control samples. However, roasting did not affect the acid values of the oils, which were 1.15-1.47 and 1.30-1.40 mg KOH/g, for line PN1 03/1i/14 (yellow seeds) and line PN1 563/1i/14 (brown seeds), respectively. In this study, the seeds of line PN1 03/1i/14 were characterized by different changes in canolol content during roasting than the seeds of PN1 563/1i/14. There was a 90-fold increase in canolol for the line PN1 03/1i/14 (768.26 µg/g) and a 46-fold increase for the line PN1 563/1i/14 (576.43 µg/g). Changes in tocopherol and PC-8 contents were also observed. There was an increase in the contents of γ-T and PC-8 in the oils obtained from the seeds roasted at 180 °C for 10 and 15 min. γ-T content increased by 17-18% after 15 min of roasting, whereas the PC-8 content increased twofold.

Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.

PubMed

Bowman, T; Barringer, S

2012-01-01

Pumpkin (Cucurbita pepo and maxima) seeds are uniquely flavored and commonly consumed as a healthy roasted snack. The objective was to determine dominant volatiles in raw and roasted pumpkin seeds, and the effect of seed coat, moisture content, fatty acid ratio, total lipids, reducing sugars, and harvest year on volatile formation. Sensory was conducted to evaluate overall liking of seed variety and texture. Seed processing included extraction from the fruit, dehydration, and roasting (150 °C). Oil extraction was done using soxhlet, fatty acid profile using Gas Chromatography Flame Ionization Detector, and reducing sugars using 3,5-dinitrosalicylic acid and UV-spectroscopy. Headspace analysis of seeds was performed by selected ion flow tube-mass spectrometry (SIFT-MS). Volatiles dominating in raw pumpkin seeds were lipid aldehydes, ethyl acetate, 2,3-butandione, and dimethylsulfide. Compounds contributing to roasted aroma include alkylpyrazines and Strecker and lipid aldehydes. Overall, hull-less seeds had higher volatile lipid aldehydes and Strecker aldehydes. Seeds dehydrated to a moisture content of 6.5% before roasting had higher initial and final volatile concentrations than seeds starting at 50% moisture. Higher oil content resulted in higher lipid aldehyde formation during roasting with a moderate correlation between free fatty acid ratio and corresponding lipid aldehyde. Harvest year (2009 compared with 2010) had a significant impact on volatile formation in hull-less seeds, but not as much as variety differences. No significant correlation was found between reducing sugars and volatile formation. Sensory showed that hull-less seeds were liked significantly more than hulled seeds. Elucidation of aromatic flavor development during roasting with SIFT-MS provides information on flavor release and offers better control during processing. Knowledge of volatiles in raw and roasted pumpkin seeds and effects of seed coat, moisture content, seed composition, and harvest date will allow for better control over the production/storage/transportation process and a more educated decision during selection of a variety for production of pumpkin seeds in the snack food industry. © 2011 Institute of Food Technologists®

Milk Production and Income over Feed Costs in Dairy Cows Fed Medium-roasted Soybean Meal and Corn Dried Distiller’s Grains with Solubles

PubMed Central

Thanh, Lam Phuoc; Suksombat, Wisitiporn

2015-01-01

The aims of this study were to determine the effects of feeding medium-roasted soybean meal (SBM) and corn dried distiller’s grains with solubles (CDDGS) in dairy cows on milk production and income over feed costs. A randomized complete block design experiment was conducted with 24 crossbred multiparous Holstein Friesian dairy cows in early- and mid-lactation. Four dietary treatments were as follows: basal diet without feed substitute (Control), 7.17% dry matter (DM) roasted SBM replaced for concentrate (R-SBM), 11.50% DM CDDGS replaced for concentrate (DDGS), and 3.58% DM roasted SBM plus 5.75% DM CDDGS replaced for concentrate (SB-DG). The roasted SBM was produced using a medium-heated treatment at 100°C for 180 min. Dry matter intake was not affected by feeding high rumen undegradable protein (RUP) sources, but the replacement of roasted SBM and CDDGS for concentrate significantly improved (p<0.001) RUP intake (0.90, 0.86, and 0.88 kg/d corresponding to R-SBM, DDGS, and SB-DG) compared to the control (0.61 kg/d). Feeding roasted SBM and CDDGS alone or in combination had no significant effect on milk composition of dairy cows (p>0.05), whereas milk yield was significantly increased by 3.08 kg/d in the SB-DG group relative to the control group (p<0.01). Net income was meaningfully increased (p<0.05) from 4th week post feeding, the SB-DG group reached the greatest net income ($3.48/head/d) while the control group had the lowest value ($2.60/head/d). In conclusion, the use of CDDGS alone or in combination with medium-roasted SBM as substitute for concentrate in lactating dairy cattle diet led to improved milk production and net income over feed costs without affecting total dry matter intake and milk composition, while feeding medium-roasted SBM seemed to show intermediate values in almost parameters. PMID:25656183

Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds.

PubMed

Quiroga, Patricia R; Grosso, Nelson R; Nepote, Valeria

2013-12-01

The objective was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with oregano and poleo essential oils; and the consumer acceptability of this product. Four samples were prepared: plain roasted sunflower seeds (Control = RS-C), and sunflower seeds added with oregano (RS-O) or poleo (RS-P) essential oils or BHT (RS-BHT). Consumer acceptance was determined on fresh samples. The overall acceptance averages were 6.13 for RS-C, 5.62 for RS-P, and 5.50 for RS-O (9-point hedonic scale). The addition of BHT showed greater protection against the oxidation process in the roasted sunflower seeds. Oregano essential oil exhibited a greater antioxidant effect during storage than poleo essential oil. Both essential oils (oregano and poleo) provided protection to the product, inhibiting the formation of undesirable flavors (oxidized and cardboard). The antioxidant activity that presents essential oils of oregano and poleo could be used to preserve roasted sunflower seeds. © 2013 Institute of Food Technologists®

Influence of processing on the allergenic properties of pistachio nut assessed in vitro.

PubMed

Noorbakhsh, Reihaneh; Mortazavi, Seyed Ali; Sankian, Mojtaba; Shahidi, Fakhri; Maleki, Soheila J; Nasiraii, Leila Roozbeh; Falak, Reza; Sima, Hamid Reza; Varasteh, AbdolReza

2010-09-22

Pistachio (Pistacia vera) is a tree nut that has been reported to cause IgE-mediated allergic reactions. This study was undertaken to investigate the distinctions between different cultivars of pistachio nut and the influence of different processing on the IgE-binding capacity of whole pistachio protein extracts. The influence of different processes on allergenicity was investigated using competitive inhibition ELISA and Western blotting assays. The Western blotting results of extracts from pistachio cultivars showed no marked difference among them. The IgE-binding capacity was significantly lower for the protein extract prepared from steam-roasted than from raw and dry-roasted pistachio nuts. The results of sensory evaluation analysis and hedonic rating proved no significant differences in color, taste, flavor, and overall quality of raw, roasted, and steam-roasted pistachio nut treatments. The most significant finding of the present study was the successful reduction of IgE-binding by pistachio extracts using steam-roast processing without any significant changes in sensory quality of product.

Effect of Mechanical Activation Treatment on the Recovery of Vanadium from Converter Slag

NASA Astrophysics Data System (ADS)

Xiang, Junyi; Huang, Qingyun; Lv, Xuewei; Bai, Chenguang

2017-10-01

The high roasting temperature and low leaching efficiency of vanadium from vanadium-bearing converter slag are regarded as the main factors significantly influencing the application of calcification roasting-acid leaching processes in the cleaner production of vanadium. In this study, a mechanical activation treatment was performed to enhance the extraction of vanadium from converter slag. The enhancement effects obtained from mechanical activation were comprehensively evaluated through indices such as the roasting temperature and leaching efficiency. The effects of mechanical activation time, roasting temperature, leaching temperature, solid to liquid ratio, particle size, and acid concentration on the leaching efficiency were investigated. Microstructure morphology and elemental analyses of the raw materials and leaching residue were also investigated using scanning electron microscopy and energy-dispersive X-ray spectroscopy. The results demonstrated that the mechanical activation significantly decreased the optimum roasting temperature from 1173 K to 1073 K (900 °C to 800 °C) and increased the leaching efficiency from 86.0 to 90.9 pct.

Nanofiltration for concentration of roasted coffee extract: From bench to pilot

NASA Astrophysics Data System (ADS)

Dat, Lai Quoc; Quyen, Nguyen Thi Ngoc

2017-09-01

This paper focused on the application of nanofiltration (NF) for concentration of the roasted coffee extract in instant coffee processing. Three kinds of NF membranes were screened for separation capacity of total dry solid (TDS), polyphenols (PPs) and caffeine in roasted coffee extract and NF99 membrane showed the good performance for the NF of the extract. The crossflow NF with NF99 membrane at pilot scale was investigated for technical assessment of concentration of roasted coffee extract. Maximum theoretical concentration was estimated as 6.06. Recovery yields of TDS, PPs and caffeine were higher than 70% at 4.4 of concentration factor. The content of TDS in accumulative permeate was lower than 2.0 g/L. The fouling of NF was also solved by the suitable cleaning procedure with recovery index being 97.7%. Results of research indicate that it is feasible to apply NF for concentration of the roasted coffee extract in instant coffee production.

Microwave Meat Roasting - A Computer Analysis for Cylindrical Roasts

DTIC Science & Technology

1977-07-01

Temperatures for Various Oven Temperature Settings Table A2. Radiosity Values for Various Oven Temperature Settings Table A3. Radiant Energy Received by...the radiosities Jj, were written for the measured surface temperatures for each oven setting. Using the calculated radiosities , radiant heat...transfer to the roast was calculated by multiplying the difference in radiosities by the shape factor. Appendix A shows the details, and the slopes and

Spectral identifiers from roasting process of Arabica and Robusta green beans using Laser-Induced Breakdown Spectroscopy (LIBS)

NASA Astrophysics Data System (ADS)

Wirani, Ayu Puspa; Nasution, Aulia; Suyanto, Hery

2016-11-01

Coffee (Coffea spp.) is one of the most widely consumed beverages in the world. World coffee consumption is around 70% comes from Arabica, 26% from Robusta , and the rest 4% from other varieties. Coffee beverages characteristics are related to chemical compositions of its roasted beans. Usually testing of coffee quality is subjectively tasted by an experienced coffee tester. An objective quantitative technique to analyze the chemical contents of coffee beans using LIBS will be reported in this paper. Optimum experimental conditions was using of 120 mJ of laser energy and delay time 1 μs. Elements contained in coffee beans are Ca, W, Sr, Mg, Na, H, K, O, Rb, and Be. The Calcium (Ca) is the main element in the coffee beans. Roasting process will cause the emission intensity of Ca decreased by 42.45%. In addition, discriminant analysis was used to distinguish the arabica and robusta variants, either in its green and roasted coffee beans. Observed identifier elements are Ca, W, Sr, and Mg. Overall chemical composition of roasted coffee beans are affected by many factors, such as the composition of the soil, the location, the weather in the neighborhood of its plantation, and the post-harvesting process of the green coffee beans (drying, storage, fermentation, and roasting methods used).

Dropping macadamia nuts-in-shell reduces kernel roasting quality.

PubMed

Walton, David A; Wallace, Helen M

2010-10-01

Macadamia nuts ('nuts-in-shell') are subjected to many impacts from dropping during postharvest handling, resulting in damage to the raw kernel. The effect of dropping on roasted kernel quality is unknown. Macadamia nuts-in-shell were dropped in various combinations of moisture content, number of drops and receiving surface in three experiments. After dropping, samples from each treatment and undropped controls were dry oven-roasted for 20 min at 130 °C, and kernels were assessed for colour, mottled colour and surface damage. Dropping nuts-in-shell onto a bed of nuts-in-shell at 3% moisture content or 20% moisture content increased the percentage of dark roasted kernels. Kernels from nuts dropped first at 20%, then 10% moisture content, onto a metal plate had increased mottled colour. Dropping nuts-in-shell at 3% moisture content onto nuts-in-shell significantly increased surface damage. Similarly, surface damage increased for kernels dropped onto a metal plate at 20%, then at 10% moisture content. Postharvest dropping of macadamia nuts-in-shell causes concealed cellular damage to kernels, the effects not evident until roasting. This damage provides the reagents needed for non-enzymatic browning reactions. Improvements in handling, such as reducing the number of drops and improving handling equipment, will reduce cellular damage and after-roast darkening. Copyright © 2010 Society of Chemical Industry.

The effect of pre-treatments to the nickel limonite leaching using dissolved gaseous SO2-air

NASA Astrophysics Data System (ADS)

Wulandari, W.; Soerawidjaja, T. H.; Alifiani, D.; Rangga, D. A.

2018-01-01

Nickel limonite leaching has been subjected to a number of studies, one of the method is by using dissolved gaseous SO2-air. The selectivity of nickel over iron extracted from leaching using dissolved gaseous SO2-air is advantageous, however the nickel that can be recovered is limited. This paper studies pre-treatments that is applied to the nickel ore prior leaching in order to increase the recovery of dissolved nickel from nickel limonite ore. There two pre-treatments that were carried out in this research, roasting and alkali-roasting using Na2CO3. The extraction was carried out for 180 min with pH 2, 3, 4, and 5 and temperature 30, 55, and 80 °C. It is found that the highest yield is achieved at pH 2 and 80 °C with nickel recovery of 61.39%. At pH 2, for alkali-roasting pre-treatment, the nickel yield raised from 28.17% to 100% and for roasting pre-treatment the nickel yield increased from 20.42% to 61.39%. However, at pH 2, the nickel to iron selectivity decreased from 96272 to 534 for roasting pre-treatment and from 1.8 to 1 for alkali-roasting pre-treatment.

Characterization of the polymerization of furfuryl alcohol during roasting of coffee.

PubMed

Swasti, Yuliana Reni; Murkovic, Michael

2012-09-01

The polymerization of furfuryl alcohol contributes to the formation of the brown colour in heated foods, in addition to the Maillard and caramelization reactions. During the heating of food, furfuryl alcohol is formed via the degradation of quinic acid or 1,2-enediols. Furfuryl alcohol is a mutagenic compound. In acidic conditions it is able to polymerize and form aliphatic polymers that show a brown colour. Herein we show that furfuryl alcohol polymerizes in a model system by incubating it in 1 M HCl at room temperature. Some of the reaction products are dimers, trimers, tetramers, and pentamers with methylene linkages. The degree of polymerization and the amount of those furfuryl alcohol oligomers increased with increasing reaction time. The results of this model system were used to characterize the polymerization of furfuryl alcohol which is produced during roasting of coffee. The coffee was roasted at 210 °C for 2, 3, 4, 5, and 6 min with a home coffee roaster. Furfuryl alcohol and its dimer were found in roasted coffee after 2 and 3 min of roasting respectively, reaching a maximum amount after 4 min. Perhaps due to further reactions, the dimeric furfuryl alcohol concentration starts to decrease after 4 min. We propose that the polymers of furfuryl alcohol contribute to the brown colour of roasted foods.

Comparison of the Digestibility of the Major Peanut Allergens in Thermally Processed Peanuts and in Pure Form

PubMed Central

Maleki, Soheila J.; Schmitt, David A.; Galeano, Maria; Hurlburt, Barry K.

2014-01-01

It has been suggested that the boiling or frying of peanuts leads to less allergenic products than roasting. Here, we have compared the digestibility of the major peanut allergens in the context of peanuts subjected to boiling, frying or roasting and in purified form. The soluble peanut extracts and the purified allergens were digested with either trypsin or pepsin and analyzed by gel electrophoresis and western blot. T-cell proliferation was measured for the purified allergens. In most cases, boiled and raw peanut proteins were similarly digestible, but the Ara h 1 protein in the boiled extracts was more resistant to digestion. Most proteins from fried and roasted peanuts were more resistant to digestion than in raw and boiled samples, and more IgE binding fragments survived digestion. High-molecular-weight fragments of Ara h1 were resistant to digestion in fried and roasted samples. Ara h 1 and Ara h 2 purified from roasted peanuts were the most resistant to digestion, but differed in their ability to stimulate T-cells. The differences in digestibility and IgE binding properties of the major allergens in roasted, fried and boiled peanuts may not explain the difference between the prevalence of peanut allergy in different countries that consume peanut following these varied processing methods. PMID:28234320

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.

PubMed

Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel

2017-06-01

Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

Field Feeding System to Support USMC Forces in the 1990s

DTIC Science & Technology

1984-07-01

Swedish Meatballs Ham Slices Beef Pot Roast/Gravy Franks/Brine Chili Con Carne Roast Beef/Gravy Spaghetti/ Meatballs Canadian Bacon/Brinea Stuffed...Peppers Roast Chicken/Gravy Pork/BBQ Sauce Entrees Creamed Ground Beefa Beef Swiss Steak/Gravy Pork Sausage Linksa Scrambled Eggs /Hama Turkey...83. At the time of the analysis there were no commercially available Tray Pack breakfast items. Due to their nature, breakfast entrees (i.e., eggs

Migration from polyamide 'microwave and roasting bags' into roast chicken.

PubMed

Gramshaw, J W; Soto-Valdez, H

1998-04-01

Migration of non-volatile and volatile compounds from 'microwave and roasting bags' (MRB), made of Nylon 6,6 (and some Nylon 6), into chicken meat, skin, and juices during roasting (200 degrees C/2 h) in a conventional oven was determined. For measurement of migration of non-volatile compounds, cooked chicken was freeze-dried, extracted with methanol after addition of 2-azacyclononane (internal standard) and the extract cleaned-up using liquid-solid adsorption chromatography (silica gel). High performance liquid chromatography (HPLC) in the reverse phase mode using a linear gradient of methanol in water was used to quantify seven Nylon 6 and Nylon 6,6 cyclic monomers and oligomers of molecular mass up to 678 daltons. Migration into chicken was 7.48 micrograms/g (8.26 mg/bag; 3.94 micrograms/cm2), 16% of the total non-volatile compounds contained in the MRB material. Individual migrants were also quantified. Migration of one volatile compound, 2-cyclopentyl cyclopentanone, into the roast chicken parts was measured. Extraction with diethyl ether, using a modified Likens-Nickerson system of concurrent steam distillation-solvent extraction with an internal standard (cyclohexanone) was performed for 10 h. Gas chromatography/mass spectrometry (GC/MS) in the selected ion mode (SIM) was used for quantification. An average of 14.0 (+/- 4.36) micrograms/bag (or micrograms/chicken) migrated, being 0.08% of the total 2-cyclopentyl cyclopentanone present in MRB. Loss of volatile compounds to the atmosphere is believed to have occurred since there was another, more volatile compound (cyclopentanone), present in MRB, at levels higher than 2-cyclopentyl cyclopentanone, but this was not detected in roast chicken. In general, the transference of MRB components into roast chicken can be considered not to present a hazard.

Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability?

PubMed

Tey, Siew Ling; Robinson, Terryn; Gray, Andrew R; Chisholm, Alexandra W; Brown, Rachel Clare

2017-04-01

Previous studies have reported improvements in cardiovascular disease (CVD) risk factors with the consumption of raw nuts. However, around one-third of nuts consumed are roasted and salted. Thus, it is important to determine whether roasting and salting nuts affect the health benefits observed with raw nuts. This study aimed to compare the effects of consuming two different forms of hazelnuts on cardiovascular risk factors and acceptance. Using a randomised crossover design, 72 participants were asked to consume 30 g/day of either raw or dry roasted, lightly salted hazelnuts for 28 days each. CVD risk factors were measured at the beginning and end of each treatment period. "Desire to consume" and "overall liking" for both forms of hazelnuts were assessed daily using a 150-mm visual analogue scale. Body composition, blood pressure, plasma total and low-density lipoprotein-cholesterol, apolipoprotein A1 and B100, glucose and α-tocopherol concentrations did not differ between forms of hazelnuts (all P ≥ 0.054). High-density lipoprotein (HDL)-cholesterol (P = 0.037) and triacylglycerol (P < 0.001) concentrations were significantly lower following the consumption of dry roasted, lightly salted hazelnuts when compared to the raw hazelnuts. Compared with baseline, consuming both forms of hazelnuts significantly improved HDL-cholesterol and apolipoprotein A1 concentrations, total-C/HDL-C ratio, and systolic blood pressure without significantly changing body composition. Acceptance ratings did not differ between forms of hazelnuts and remained high throughout the study. Dry roasting and lightly salting nuts do not appear to negate the cardioprotective effects observed with raw nut consumption, and both forms of nuts are resistant to monotony. Public health messages could be extended to include dry roasted and lightly salted nuts as part of a heart healthy diet.

Food processing and structure impact the metabolizable energy of almonds.

PubMed

Gebauer, Sarah K; Novotny, Janet A; Bornhorst, Gail M; Baer, David J

2016-10-12

The measured metabolizable energy (ME) of whole almonds has been shown to be less than predicted by Atwater factors. However, data are lacking on the effects of processing (roasting, chopping or grinding) on the ME of almonds. A 5-period randomized, crossover study in healthy individuals (n = 18) was conducted to measure the ME of different forms of almonds (42 g per day), as part of a controlled diet: whole, natural almonds; whole, roasted almonds; chopped almonds; almond butter; and control (0 g per day). After 9 days of adaptation to each diet, participants collected all urine and fecal samples for 9 days. Diets, urine, and feces were analyzed to determine ME. Fracture force and fracture properties of whole and chopped almonds were measured. Measured ME (kcal g -1 ) of whole natural almonds (4.42), whole roasted almonds (4.86), and chopped almonds (5.04) was significantly lower than predicted with Atwater factors (P < 0.001); ME of almond butter (6.53 kcal g -1 ) was similar to predicted (P = 0.08). The ME of whole roasted and chopped almonds was lower than almond butter (P < 0.0001). ME of whole natural almonds was lower than whole roasted almonds (P < 0.05). This may be due to lower hardness of whole roasted (298 ± 1.3 N) compared to whole natural almonds (345 ± 1.6 N) (P < 0.05), and to whole natural almonds fracturing into fewer, larger particles, thus inhibiting the release of lipids. Atwater factors overestimate the ME of whole (natural and roasted) and chopped almonds. The amount of calories absorbed from almonds is dependent on the form in which they are consumed.

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.

PubMed

Caporaso, Nicola; Whitworth, Martin B; Cui, Chenhao; Fisk, Ian D

2018-06-01

We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. Twenty-five batches of Arabica and robusta species were sampled from 13 countries, and 10 single coffee beans randomly selected from each batch were individually roasted in a fluidised-bed roaster at 210 °C for 3 min. High variability (CV = 14.0-53.3%) of 50 volatile compounds in roasted coffee was obtained within batches (10 beans per batch). Phenols and heterocyclic nitrogen compounds generally had higher intra-batch variation, while ketones were the most uniform compounds (CV < 20%). The variation between batches was much higher, with the CV ranging from 15.6 to 179.3%. The highest variation was observed for 2,3-butanediol, 3-ethylpyridine and hexanal. It was also possible to build classification models based on geographical origin, obtaining 99.5% and 90.8% accuracy using LDA or MLR classifiers respectively, and classification between Arabica and robusta beans. These results give further insight into natural variation of coffee aroma and could be used to obtain higher quality and more consistent final products. Our results suggest that coffee volatile concentration is also influenced by other factors than simply the roasting degree, especially green coffee composition, which is in turn influenced by the coffee species, geographical origin, ripening stage and pre- and post-harvest processing. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye.

PubMed

Calle, Alexandra; Porto-Fett, Anna C S; Shoyer, Bradley A; Luchansky, John B; Thippareddi, Harshavardhan

2015-12-01

Boneless beef rib eye roasts were surface inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of Salmonella for subsequent searing, cooking, and warm holding using preparation methods practiced by restaurants surveyed in a medium-size Midwestern city. A portion of the inoculated roasts was then passed once through a mechanical blade tenderizer. For both intact and nonintact roasts, searing for 15 min at 260°C resulted in reductions in Salmonella populations of ca. 0.3 to 1.3 log CFU/g. For intact (nontenderized) rib eye roasts, cooking to internal temperatures of 37.8 or 48.9°C resulted in additional reductions of ca. 3.4 log CFU/g. For tenderized (nonintact) rib eye roasts, cooking to internal temperatures of 37.8 or 48.9°C resulted in additional reductions of ca. 3.1 or 3.4 log CFU/g, respectively. Pathogen populations remained relatively unchanged for intact roasts cooked to 37.8 or 48.9°C and for nonintact roasts cooked to 48.9°C when held at 60.0°C for up to 8 h. In contrast, pathogen populations increased ca. 2.0 log CFU/g in nonintact rib eye cooked to 37.8°C when held at 60.0°C for 8 h. Thus, cooking at low temperatures and extended holding at relatively low temperatures as evaluated herein may pose a food safety risk to consumers in terms of inadequate lethality and/or subsequent outgrowth of Salmonella, especially if nonintact rib eye is used in the preparation of prime rib, if on occasion appreciable populations of Salmonella are present in or on the meat, and/or if the meat is not cooked adequately throughout.

Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa.

PubMed

Chandrasekara, Neel; Shahidi, Fereidoon

2011-05-11

The effect of roasting on the content of phenolic compounds and antioxidant properties of cashew nuts and testa was studied. Whole cashew nuts, subjected to low-temperature (LT) and high-temperature (HT) treatments, were used to determine the antioxidant activity of products. Antioxidant activities of cashew nut, kernel, and testa phenolics extracted increased as the roasting temperature increased. The highest activity, as determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, oxygen radical absorbance capacity (ORAC), hydroxyl radical scavenging capacity, Trolox equivalent antioxidant activity (TEAC), and reducing power, was achieved when nuts were roasted at 130 °C for 33 min. Furthermore, roasting increased the total phenolic content (TPC) in both the soluble and bound extracts from whole nut, kernel, and testa but decreased that of the proanthocyanidins (PC) except for the soluble extract of cashew kernels. In addition, cashew testa afforded a higher extract yield, TPC, and PC in both soluble and bound fractions compared to that in whole nuts and kernels. Phenolic acids, namely, syringic (the predominant one), gallic, and p-coumaric acids, were identified. Flavonoids, namely, (+)-catechin, (-)-epicatechin, and epigallocatechin, were also identified, and their contents increased with increasing temperature. The results so obtained suggest that HT-short time (HTST) roasting effectively enhances the antioxidant activity of cashew nuts and testa.

Chromatographic techniques for the determination of alkyl-phenols, tocopherols and other minor polar compounds in raw and roasted cold pressed cashew nut oils.

PubMed

Gómez-Caravaca, Ana María; Verardo, Vito; Caboni, Maria Fiorenza

2010-11-19

Anacardium occidentale belongs to the family Anacardiaceae and is principally grown in tropical America (Mexico, Peru, Brazil, etc.) and India. Cashew nuts contain low amounts of hydroxy alkyl phenols that come from an oily liquid present in their shell and that is known as cashew-nut shell liquid. This paper reports the alkyl phenols composition of cold pressed raw and roasted cashew nut oil. First of all, cashew nut shell liquid was used for a basic fractionation of the alkyl phenol classes by preparative TLC and definitively identified by GC-MS and GC-FID. Anacardic acids were the major alkylphenols contained in both oils followed by cardol, cardanol and 2-methylcardol compounds, respectively. Raw and roasted oils did not show different compositions except for cardanols. The oil produced from roasted cashew nut reported a higher concentration of cardanols. Furthermore, tocopherols and other minor polar compounds were determined by HPLC-FLD and HPLC-DAD-MS, respectively. Tocopherol content varied in a range of 171.48-29.56mg/100g from raw to roasted cashew nut oil, being β-tocopherol the one which presented a higher decrease (93.68%). Also minor polar compounds in cashew oil decreased after roasting from 346.52 to 262.83mg/kg. Copyright © 2010 Elsevier B.V. All rights reserved.

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting.

PubMed

Zhang, Wencan; Zhao, Fangju; Yang, Tiankui; Zhao, Feifei; Liu, Shaoquan

2017-12-01

The aroma of palm kernel oil (PKO) affects its applications. Little information is available on how enzymatic modification of palm kernels (PK) affects PK and PKO aroma after kernel roasting. Celluclast (cellulase) pretreatment of PK resulted in a 2.4-fold increment in the concentration of soluble sugars, with glucose being increased by 6.0-fold. Higher levels of 1.7-, 1.8- and 1.9-fold of O-heterocyclic volatile compounds were found in the treated PK after roasting at 180 °C for 8, 14 and 20 min respectively relative to the corresponding control, with furfural, 5-methyl-2-furancarboxaldehyde, 2-furanmethanol and maltol in particularly higher amounts. Volatile differences between PKOs from control and treated PK were also found, though less obvious owing to the aqueous extraction process. Principal component analysis based on aroma-active compounds revealed that upon the proceeding of roasting, the differentiation between control and treated PK was enlarged while that of corresponding PKOs was less clear-cut. Celluclast pretreatment enabled the medium roasted PK to impart more nutty, roasty and caramelic odor and the corresponding PKO to impart more caramelic but less roasty and burnt notes. Celluclast pretreatment of PK followed by roasting may be a promising new way of improving PKO aroma. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Sulfidation behavior and mechanism of zinc silicate roasted with pyrite

NASA Astrophysics Data System (ADS)

Ke, Yong; Peng, Ning; Xue, Ke; Min, Xiaobo; Chai, Liyuan; Pan, Qinglin; Liang, Yanjie; Xiao, Ruiyang; Wang, Yunyan; Tang, Chongjian; Liu, Hui

2018-03-01

Sulfidation roasting followed by flotation is widely known as a possible generic technology for enriching valuable metals in low-grade Zn-Pb oxide ores. Zn2SiO4 is the primary Zn phase in willemite. Zn4Si2O7(OH)2(H2O), the main Zn phase in hemimorphite, transforms into Zn2SiO4 at temperatures above 600 °C. To enrich the Zn in willemite and hemimorphite, the Zn species should first be converted to ZnS. Therefore, a thorough understanding of the sulfidation reaction of Zn2SiO4 during roasting with pyrite is of vital important. In this study, the sulfidation behavior and reaction mechanisms of a Zn2SiO4-pyrite roasting system were determined using HSC 5.0 software, TG-FTIR spectroscopy, XRD, XPS and SEM-EDS. The results indicate that the sulfidation process can be divided into three steps: the decomposition of pyrite and formation of a sulfur-rich environment, the sulfur-induced migration of O2- and transformation of sulfur vapor, and the sulfidation reaction via oxygen-sulfur exchange. During the sulfidation roasting process, pyrite was converted to loose and porous Fe3O4, whereas Zn2SiO4 was transformed into ZnS and SiO2 in situ. These findings provide theoretical support for controlling the sulfidation roasting process of willemite and hemimorphite.

Conceptual study on maillardized dietary fiber in coffee.

PubMed

Silván, José Manuel; Morales, Francisco J; Saura-Calixto, Fulgencio

2010-12-08

There is a methodological and conceptual overlap between coffee melanoidins and dietary fiber. Green Uganda coffee beans were roasted in a range from 8.1 to 21.6% of weight loss to evaluate melanoidins and dietary fiber. Samples were characterized by color, moisture, solubility, water activity, carbohydrates, polyphenols, protein, soluble dietary fiber (SDF), and melanoidins content. Hydroxymethylfurfural and chlorogenic acids were also measured as chemical markers of the extent of roasting. Melanoidins rapidly increased from 5.6 (light roasting) to 29.1 mg/100 mg soluble dry matter (dark roasting). A melanoidins-like structure was already present in green coffee that might overestimate up to 21.0% of the melanoidins content as determined by colorimetric methods. However, its contribution is variable and very likely depends on the method of drying applied to green coffee. SDF content (mg/100 mg soluble dry matter) gradually increased from 39.4 in green coffee to 64.9 at severe roasting conditions due to incorporation of neoformed colored structures and polyphenols. Then, SDF progressively turns to a maillardized structure, which increased from 11.0 to 45.0% according to the roasting conditions. It is concluded that the content of coffee melanoidins includes a substantial part of dietary fiber and also that coffee dietary fiber includes melanoidins. A conceptual discussion on a new definition of coffee melanoidins as a type of maillardized dietary fiber is conducted.

Microwave alkaline roasting-water dissolving process for germanium extraction from zinc oxide dust and its analysis by response surface methodology (RSM)

NASA Astrophysics Data System (ADS)

Wang, Wankun; Wang, Fuchun; Lu, Fanghai

2017-12-01

Microwave alkaline roasting-water dissolving process was proposed to improve the germanium (Ge) extraction from zinc oxide (ZnO) dust. The effects of important parameters were investigated and the process conditions were optimized using response surface methodology (RSM). The Ge extraction is consistent with the linear polynomial model type. Alkali-material ratio, microwave heating temperature and leaching temperature are the significant factors for this process. The optimized conditions are obtained as follows, alkali-material ratio of 0.9 kg/kg, aging time of 1.12 day, microwave heating at 658 K for 10 min, liquid-solid ratio of 4.31 L/kg, leaching temperature at 330 K, leaching time of 47 min with the Ge extraction about 99.38%. It is in consistence with the predictive value of 99.31%. Compared to the existed alkaline roasting process heated by electric furnace in literature, the alkaline roasting temperature and holding time. It shows a good prospect on leaching Ge from ZnO dust with microwave alkaline roasting-water dissolving process.

Identification and Characterization of Ana o 3 Modifications on Arginine-111 Residue in Heated Cashew Nuts.

PubMed

Mattison, Christopher P; Grimm, Casey C; Li, Yichen; Chial, Heidi J; McCaslin, Darrell R; Chung, Si-Yin; Bren-Mattison, Yvette; Wasserman, Richard L

2017-01-18

Raw and roasted cashew nut extracts were evaluated for protein modifications by mass spectrometry. Independent modifications on the Arg-111 residue of Ana o 3 were observed in roasted but not raw cashew nuts. The mass changes of 72.0064 or 53.9529 Da are consistent with the formation of carboxyethyl and hydroimidazolone modifications at the Arg-111 residue. These same modifications were observed in Ana o 3 purified from roasted but not raw cashew nuts, albeit at a relatively low occurrence. Circular dichroism indicated that Ana o 3 purified from raw and roasted cashew nuts had similar secondary structure, and dynamic light scattering analysis indicated there was no observable difference in particle size. The stability of Ana o 3 purified from raw and roasted cashew nuts to trypsin was similar in the absence of or following treatment with a reducing agent. Only minor differences in IgE binding to Ana o 3 were observed by ELISA among a cohort of cashew-allergic patient sera.

B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts.

PubMed

Stuetz, Wolfgang; Schlörmann, Wiebke; Glei, Michael

2017-04-15

The concentrations of B-vitamins, carotenoids and tocopherols in nuts may differ between species and might be influenced by roasting. Thiamine, riboflavin, pyridoxine, lutein, zeaxanthin, β-carotene and α-/γ-tocopherol were determined in different varieties of raw and roasted nuts using HPLC (fluorescence/UV-vis detection). The analysis revealed remarkable concentrations of thiamine and pyridoxine in pistachios (57%, 79% of the recommended daily intake/100g (RDI), respectively) and riboflavin in almonds (119% of the RDI). Pistachios were rich in lutein/zeaxanthin and contained highest β-carotene levels among nuts. Almonds and hazelnuts were abundant in α-tocopherol (>4-fold the RDI for tocopherol equivalents) while pistachios and walnuts were rich in γ-tocopherol. Roasting had a diminishing effect on thiamine, carotenoids and tocopherols especially in almonds and walnuts. Nuts could make a valuable contribution to a healthy diet in regard to B-vitamins, lutein/zeaxanthin and tocopherols. A reduction in micronutrient content by roasting is reliant on the nut variety and specific micronutrient. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Study on tetrodotoxin detection and toxic puffer fish identification of roasted fish fillet at the retail in Beijing and Qingdao].

PubMed

Shen, Qing; Jiang, Tao; Li, Nan; Wang, Jiahui; Han, Chunhui; Zhang, Jing; Xu, Jin; Zhang, Dongfeng; Li, Fengqin

2014-11-01

The roasted fish fillet sample at the retail collected in Beijing and Qingdao were detected for TTX, and the TTX positive samples was analyzed for fish species identification. TTX was tested by EUSA method and the cytochrome c oxidase I (COI) genome of TTX-positive samples was extracted and identified by DNA barcode. Totally, 90 samples were tested by EUSA and 58 (64.4%) samples were positive for TTX with the levels ranging from 0.10 mg/kg to 63.81 mg/kg. Among the TTX positive samples, 24 (41.3%) were identified containing toxic puffer fish and 21 (87.5%) were Lagocephalus lunaris, the highly toxic puffer fish. Some roasted fish fillet samples obtained from the retail in two cities were positive for TTX and contained toxic puffer fish. Based on these results, we suggest that roasted fish fillet producers should prevent toxic puffer fish from mixing in the raw material and the I regulators should strengthen the TTX surveillance and product labeling supervision of roasted fish fillet.

Rapid determination of benzo(a)pyrene in roasted coffee and coffee brew by high-performance liquid chromatography with fluorescence detection

DOE Office of Scientific and Technical Information (OSTI.GOV)

de Kruijf, N.; Schouten, T.; van der Stegen, G.H.D.

A rapid and reliable analytical method is presented for the determination of trace amounts of benzo(a)pyrene in roasted coffee, coffee brew, and spent grounds. Roasted coffee and spent grounds were extracted with acetone, followed by saponification and cyclohexane extraction. Coffee brew was extracted three times with cyclohexane, and the combined extracts were purified by chromatography on a silica gel column. The extracts were analyzed by HPLC with a 5-..mu..m Vydac reversed-phase 201 TPB 5 column and fluorescence detection under isocratic conditions. The benzo(a)pyrene levels in 55 roasted coffee samples, commercially available in the Netherlands, ranged from not detectable (<0.1 ..mu..g/kg)more » to 0.5 ..mu..g/kg. Coffee brews were prepared by two different methods from an over-roasted coffee sample with an elevated benzo(a)pyrene level of 2 ..mu..g/kg. These brews yielded benzo(a)pyrene contents of approximately 1 ng/L, indicating benzo(a)pyrene extraction yields of about 1% for both coffee preparation methods.« less

Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC-MS/MS method.

PubMed

Bertuzzi, Terenzio; Rastelli, Silvia; Mulazzi, Annalisa; Pietri, Amedeo

2017-12-01

A survey on the occurrence of acrylamide (AA) in roasted coffee, barley, and potato crisps was carried out using an intra-lab validated liquid chromatography (LC)-MS (mass spectrometry)/MS method. Over the years 2015-2016, 66 samples of coffee, 22 of roasted barley, and 22 of potato crisps were collected from retail outlets in Italy. AA was detected in almost all samples. In roasted coffee, the level exceeded 450 µg kg -1 , the limit recommended by the European Commission (EC), in 36.4% of the samples. In roasted barley, mean contamination was slightly lower than in coffee and no sample exceeded the EC limit of 2000 µg kg -1 . The AA contamination in potato crisps was remarkable. A percentage of 36.4 (n = 8) showed a value higher than the EC limit of 1000 µg kg -1 . Considering the average consumption of coffee and potato crisps by Italian people, AA exposure is significant and should be decreased.

Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roasting.

PubMed

Yu, Tzer-Yang; Morton, James D; Clerens, Stefan; Dyer, Jolon M

2016-09-01

Protein modifications of meat cooked by typical dry-heat methods (e.g., roasting) are currently not well understood. The present study utilised a shotgun proteomic approach to examine the molecular-level effect of roasting on thin lamb longissimus thoracis et lumborum patties, in terms of changes to both the protein profile and amino acid residue side-chain modifications. Cooking caused aggregation of actin, myosin heavy chains and sarcoplasmic proteins. Longer roasting time resulted in significantly reduced protein extractability as well as protein truncation involving particularly a number of myofibrillar and sarcoplasmic proteins, e.g., 6-phosphofructokinase, beta-enolase, l-lactate dehydrogenase A chain, alpha-actinin-3, actin and possibly myosin heavy chains. Modifications that have potential influence on nutritional properties, including carboxyethyllysine and a potentially glucose-derived N-terminal Amadori compound, were observed in actin and myoglobin after roasting. This study provided new insights into molecular changes resulting from the dry-heat treatment of meat, such as commonly used in food preparation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel.

PubMed

Lin, Jau-Tien; Liu, Shih-Chun; Hu, Chao-Chin; Shyu, Yung-Shin; Hsu, Chia-Ying; Yang, Deng-Jye

2016-01-01

Roasting treatment increased levels of unsaturated fatty acids (linoleic, oleic and elaidic acids) as well as saturated fatty acids (palmitic and stearic acids) in almond (Prunus dulcis) kernel oils with temperature (150 or 180 °C) and duration (5, 10 or 20 min). Nonetheless, higher temperature (200 °C) and longer duration (10 or 20 min) roasting might result in breakdown of fatty acids especially for unsaturated fatty acids. Phenolic components (total phenols, flavonoids, condensed tannins and phenolic acids) of almond kernels substantially lost in the initial phase; afterward these components gradually increased with roasting temperature and duration. Similar results also observed for their antioxidant activities (scavenging DPPH and ABTS(+) radicals and ferric reducing power). The changes of phenolic acid and flavonoid compositions were also determined by HPLC. Maillard reaction products (estimated with non-enzymatic browning index) also increased with roasting temperature and duration; they might also contribute to enhancing the antioxidant attributes. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken.

PubMed

Alam Shah, Syifaa; Selamat, Jinap; Haque Akanda, Md Jahurul; Sanny, Maimunah; Khatib, Alfi

2018-05-01

The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soy sauce significantly increased (p ≤ 0.05) the concentration of HCAs in roasted chicken with increasing marinating time. The highest increment of total concentration of HCAs was found in samples marinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine.

Improving the Desulfurization Degree of High-Grade Nickel Matte via a Two-Step Oxidation Roasting Process

NASA Astrophysics Data System (ADS)

Xi, Zhao; Wang, Zhixing; Li, Xinhai; Guo, Huajun; Yan, Guochun; Wang, Jiexi

2018-05-01

Generally, sulfur elimination from nickel matte was incomplete in the one-step oxidation roasting process. In this work, X-ray diffraction, scanning electron microscopy/energy-dispersive X-ray spectroscopy, and chemical analysis of the roasted products were carried out to explain this phenomenon. The results indicated that the melting of heazlewoodite was the main limiting factor. Thereafter, the oxidation mechanism of high-grade nickel matte from room temperature to 1000 °C was studied. It was found that the transformation from heazlewoodite (Ni3S2) to nickel sulfide (NiS) took place from 400 °C to 520 °C. Considering that the melting temperature of NiS was much higher than that of Ni3S2, a low-temperature roasting step was suggested to suppress the melting of heazlewoodite. Under the optimum conditions (520 °C for 120 minutes followed by 800 °C for 80 minutes), the degree of desulfurization reached 99.52 pct. These results indicated that the two-step oxidation roasting method could be a promising process for producing low-sulfur calcine from high-grade nickel matte.

Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour.

PubMed

Santos, Joana; Alvarez-Ortí, Manuel; Sena-Moreno, Estela; Rabadán, Adrián; Pardo, José E; Beatriz Pp Oliveira, M

2018-03-01

Walnut oil extraction by pressure systems produces a press cake as a by-product, with many of the beneficial walnut properties. The objective of this work was to evaluate the composition and antioxidant properties of walnut flours submitted to different roasting protocols (50, 100 and 150 °C during 30, 60 and 120 min). All walnut flours had about 42% protein and a significant amount of dietary fibre (17%), not being affected by the roasting process. Nonetheless, the fat content increased around 50% in walnuts flours subjected to longer and higher roasting temperatures (150 °C). The lipid fraction showed a good nutritional quality with a high vitamin E content (mainly γ-tocopherol) and fatty acid profile rich in linoleic and linolenic acids. The high phenolic content also provides great antioxidant capacity to the flours. Mild roasting of walnuts did not affect the quality of the flours that could be used as a functional ingredient in the food industry. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans.

PubMed

Nehad, E A; Farag, M M; Kawther, M S; Abdel-Samed, A K M; Naguib, K

2005-08-01

The fate of ochratoxin A (OTA) during the processing of artificially contaminated green coffee beans, the effect of decaffeination on the production of OTA in green and roasted coffee beans, and the effect of caffeine on the growth and OTA production by Aspergillus ochraceus were studied. The data indicated that the roasting, milling and decoction (brewing and Turkish coffee making) processes caused different percentage reductions in OTA. Decaffeinated samples showed a significantly higher concentration of OTA production than the caffeinated ones. A significantly higher percentage of OTA was reduced when the decaffeination process was performed before roasting treatment. Caffeine at 1.0 and 2.0% concentrations completely prevented OTA production and completely inhibited A. ochraceus growth in YES medium after 3-21 days.

7 CFR 51.2555 - General.

Code of Federal Regulations, 2010 CFR

2010-01-01

... Standards for Grades of Shelled Pistachio Nuts § 51.2555 General. (a) Compliance with the provisions of.... (b) These standards are applicable to raw, roasted, salted or salted/roasted pistachio kernels. [55...

Food Service Support for Ground-Launched Cruise Missile Dispersed Flights

DTIC Science & Technology

1984-12-01

Roast Beef 7.32 19 Ham and Potatoes 7.03 35 Chili 7.00 33 Chicken Cacciatore 7.00 6 Beef Stew 6.95 4i Stuffed Peppers 6.77 17 Stroganoff 6.00 15... Chicken a la King Chicken Breasts Chicken Cacciatore Chicken & Noodles Chili Lasagna Macaroni Beef Ravioli Roast Beef Roast Pork Salisbury...LRPs (Food Packet, Long Range Patrol) Hot Meal Opticns • MREs • LRPs • Prepare from recipes A Ration B Ration t Convenience (Prepared)

The effect of temperature and addition of reducing agent on sodium stannate preparation from cassiterite by the alkaline roasting process

NASA Astrophysics Data System (ADS)

Lalasari, Latifa Hanum; Andriyah, Lia; Arini, Tri; Firdiyono, F.

2018-04-01

Sodium stannate is an intermediate compound with the formula Na2SnO3. This compound is easily dissolved in water and has many applications in the electroplating industry, tin alloy production, and catalysts for organic synthesis. In this occasion was investigated the effect of temperature and the addition of reducing agent on making of sodium stannate phase from cassiterite by an alkaline roasting process using sodium carbonate (Na2CO3). Firstly, cassiterite was roasted at 700 °C for 3 hours and continued leaching process using 10% HCl solution at 110 °C for 2 hours. The cassiterite residue than was dried at 110 °C and mixed homogenously with a Na2CO3 decomposer at a mass ratio Na2CO3/cassiterite as 5:3 for the decomposition process. It was done by variation temperatures (300 °C, 700 °C, 800 °C, 870 °C, 900 °C) for 3 hours, variation times (3, 4, 5 hours) at a roasting temperature of 700 °C and addition of reducing agent such as sub-bituminous coal. The result of the experiment shows that cassiterite prepared by roasting and acid leaching process has the chemical composition as follows: 59.98% Sn, 22.58% O, 3.20% Ce, 3.15% La, 2.57% Nd, 1.67% Ti, 1.56% Fe, 1.24% P, 0.62% Ca and others. The Na2SnO3 phase begins to form at a roasting temperature of 870 °C for 3 hours. Although the roasting times was extended from 3 hours to 5 hours at 700 °C, the Na2SnO3 phase also has not yet formed. In other conditions, the addition of coal reducing agent to the roasting process would cause formations of Sn metal besides Na2SnO3 phase at 870 °C. At temperatures lower than 870 °C, the addition of coal only forms Sn metal, whereas the sodium stannate phase is not formed.

A novel process for recovery of iron, titanium, and vanadium from titanomagnetite concentrates: NaOH molten salt roasting and water leaching processes.

PubMed

Chen, Desheng; Zhao, Longsheng; Liu, Yahui; Qi, Tao; Wang, Jianchong; Wang, Lina

2013-01-15

A novel process for recovering iron, titanium, and vanadium from titanomagnetite concentrates has been developed. In the present paper, the treatment of rich titanium-vanadium slag by NaOH molten salt roasting and water leaching processes is investigated. In the NaOH molten salt roasting process, the metallic iron is oxidized into ferriferous oxide, MgTi(2)O(5) is converted to NaCl-type structure of Na(2)TiO(3), and M(3)O(5) (M=Ti, Mg, Fe) is converted to α-NaFeO(2)-type structure of NaMO(2), respectively. Roasting temperature and NaOH-slag mass ratio played a considerable role in the conversion of titanium in the rich titanium-vanadium slag during the NaOH molten salt roasting process. Roasting at 500 °C for 60 min and a 1:1 NaOH-slag mass ratio produces 96.3% titanium conversion. In the water leaching process, the Na(+) was exchanged with H(+), Na(2)TiO(3) is converted to undefined structure of H(2)TiO(3), and NaMO(2) is converted to α-NaFeO(2)-type structure of HMO(2). Under the optimal conditions, 87.3% of the sodium, 42.3% of the silicon, 43.2% of the aluminum, 22.8% of the manganese, and 96.6% of the vanadium are leached out. Crown Copyright © 2012. Published by Elsevier B.V. All rights reserved.

A promising approach for the recovery of high value-added metals from spent lithium-ion batteries

NASA Astrophysics Data System (ADS)

Hu, Juntao; Zhang, Jialiang; Li, Hongxu; Chen, Yongqiang; Wang, Chengyan

2017-05-01

The aim of the paper is to present a promising approach for recycling high value-added metals from the cathode materials of spent LIBs. The synthesis process of NCM cathode material enlightened us to apply reduction roasting to break LiNixCoyMnzO2 into simple compounds or metals. Accordingly, the effect of several factors such as temperature, carbon dosage and roasting time is assessed on the leaching efficiency of valuable metals. The roasted products are analyzed by XRD and SEM-EDS, and the results show that the cathode material after reduction roasting is primarily transformed into Li2CO3, Ni, Co and MnO. However, the solubility of Li2CO3 is relatively low, so carbonated water leaching is used to treat the roasted products. Then the filtrate is evaporated for the preparation of pure Li2CO3, and residue is leached to recycle other metals with H2SO4. The results indicate that, after roasted at 650 °C for 3 h with 19.9% carbon dosage, 84.7% Li is preferentially recovered via carbonated water leaching, and more than 99% Ni, Co and Mn are recycled via acid leaching without adding reductant. Finally, the products of Li2CO3, NiSO4, CoSO4 and MnSO4 are obtained. The process have great potential for industrial-scale recycling from spent LIBs.

Roasting has a distinct effect on the antimutagenic activity of coffee varieties.

PubMed

Priftis, Alexandros; Mitsiou, Dimitra; Halabalaki, Maria; Ntasi, Georgia; Stagos, Dimitrios; Skaltsounis, Leandros A; Kouretas, Demetrios

Coffee is a highly consumed beverage throughout the world. Its popularity derives from its organoleptic properties that are a result of the roasting process. Roasting greatly alters a coffee bean's composition and possibly its bioactivity. In the current study, green as well as roasted extracts from both Coffea arabica (Brazil and Decaf) and Coffea canephora (Robusta) species were tested for their antimutagenic activity using the Ames test. In addition, a compositional analysis was conducted to identify the main components, mainly Chlorogenic acid isomers (CGA) and derivatives present in the extracts using UHPLC-ESI(±) and HRMS/MS methods According to the results, all extracts exhibited strong antimutagenic activity against the oxidizing factor tert-Butyl hydroperoxide, a Reactive Oxygen Species-producing compound. Roasting had a distinct effect on the antimutagenic activity of coffee, enhancing it in the Brazil variety and having no effect in the Decaf and Robusta varieties. In addition, all coffee extracts exhibited reducing activity as well as the ability to scavenge (albeit differentially) both the superoxide and hydroxyl radicals, implying that their potential antimutagenic effect can be partially attributed to their free radical scavenging activity. Copyright © 2018 Elsevier B.V. All rights reserved.

Transformation of phosphorus during drying and roasting of sewage sludge.

PubMed

Li, Rundong; Yin, Jing; Wang, Weiyun; Li, Yanlong; Zhang, Ziheng

2014-07-01

Sewage sludge (SS), a by-product of wastewater treatment, consists of highly concentrated organic and inorganic pollutants, including phosphorus (P). In this study, P with different chemical fractions in SS under different drying and roasting temperatures was investigated with the use of appropriate standards, measurements, and testing protocol. The drying and roasting treatment of SS was conducted in a laboratory-scale furnace. Two types of SS samples under different treatment temperatures were analyzed by (31)P NMR spectroscopy. These samples were dried by a vacuum freeze dryer at -50°C and a thermoelectric thermostat drying box at 105°C. Results show that the inorganic P (IP) content increased as the organic P content decreased, and the bio-availability of P increased because IP is a form of phosphorousthat can be directly absorbed by plants. (31)P NMR analysis results indicate the change in P fractions at different temperatures. Non-apatite P was the dominant form of P under low-temperature drying and roasting, whereas apatite P was the major one under high-temperature drying and roasting. Results indicate that temperature affects the transformation of P. Copyright © 2014 Elsevier Ltd. All rights reserved.

Zesty Tomato Soup

MedlinePlus

... added diced tomatoes 1 cup jarred roasted red peppers, drained (or substitute fresh roasted red peppers) 1 cup fat-free evaporated milk 1 tsp garlic powder 1/4 tsp ground black pepper 2 Tbsp fresh basil, rinsed and chopped (or ...

Effect of Freezing Rate and Method of Rethermalization on the Organoleptic Qualities of Eleven Meat Entrees

DTIC Science & Technology

1978-07-01

Suey k~ Baked Tuna and Noodles For convenience, these production’ guides and the recipes for Chicken Cacciatore and Roast Beef· are· reproduced herein...Guide for Beef Stew. A5. Production Guide for Swiss Steak with Tomato Sauce. A6. Production Guide for Roast Beef. A7. Production Guide for Chicken ...Nine of the entrees were prepared by following the ·production guides found in Technical Report T:R 74-27 FEL. 2 Chicken Cacciatore and Roast Beef

Assessment of postruminal amino acid digestibility of roasted and extruded whole soybeans with the precision-fed rooster assay.

PubMed

Aldrich, C G; Merchen, N R; Parsons, C M; Hussein, H S; Ingram, S; Clodfelter, J R

1997-11-01

The objectives of these studies were to predict the effects of roasting and extrusion temperatures of whole soybeans (SB) on intestinal protein digestibility in cattle. Intestinal digestibility was assessed with a two-stage in vitro or in situ ruminal incubation/precision-fed cecectomized rooster bioassay. In Exp. 1, whole SB (raw SB or SB roasted to 141, 149, or 157 degrees C exit temperature from a commercial roaster and steeped for 30 min) were incubated in strained ruminal fluid and McDougall's buffer (50:50) at 39 degrees C for 16 h. In Exp. 2, SB (ground raw SB or SB extruded at 116, 138, or 160 degrees C) were placed in polyester bags (20 x 30 cm) and suspended in the ventral rumen of steers for 16 h. Lyophilized residue of the in vitro or in situ incubations and samples of raw SB and most extensively heated SB (roasted SB at 157 degrees C or extruded SB at 160 degrees C) for each respective experiment were crop-intubated to cecectomized roosters. Total excreta were collected for 48 h after intubation and lyophilized, and amino acid (AA) concentrations were determined. In Exp. 1, total AA digestibility was 61.6 and 84.5% for unincubated whole raw SB and 157 degrees C roasted SB, respectively, and 66.2, 88.9, 91.3, and 91.6% for in vitro residues of whole raw SB and SB roasted at 141, 149, and 157 degrees C, respectively. Trypsin inhibitor (TI) activity was 20.09, 1.69, 1.54, and 1.84 mg/g fat-free DM for unincubated whole raw SB and 141, 149, and 157 degrees C roasted SB, respectively, and 30.84, 1.01, .90, and .26 mg/g fat-free DM for in vitro residues of whole raw SB, 141, 149, and 157 degrees C roasted SB, respectively. In Exp. 2, total AA digestibility was 68.5 and 87.7% for unincubated ground raw SB and 160 degrees C extruded SB, respectively, and 81.9, 91.3, 89.7, and 89.4% for in situ residues of ground raw SB and 116, 138, and 160 degrees C extruded SB, respectively. Trypsin inhibitor activity was 17.61, 4.89, 4.08, and 1.56 mg/g fat-free DM for unincubated ground raw SB, 116, 138, and 160 degrees C extruded SB, respectively, and 3.62, .59, .55, and .21 mg/g fat-free DM for incubated ground raw SB, 116, 138, and 160 degrees C extruded SB, respectively. Heat treatment by roasting and extrusion improved AA digestibilities of SB, but there were no differences detected among the roasting or extrusion temperatures. Ruminal fermentation did not eliminate the negative effects of TI activity on intestinal digestibility of AA in whole SB but did reduce TI activity in ground SB.

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

PubMed Central

2018-01-01

Objective This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). Methods Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat) or cooked in boiling water (moist heat) to final core temperature of 70°C (medium) or 77°C (well-done). Results Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to 77°C. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to 77°C using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid. PMID:28728407

Roasting and leaching behaviors of vanadium and chromium in calcification roasting-acid leaching of high-chromium vanadium slag

NASA Astrophysics Data System (ADS)

Wen, Jing; Jiang, Tao; Zhou, Mi; Gao, Hui-yang; Liu, Jia-yi; Xue, Xiang-xin

2018-05-01

Calcification roasting-acid leaching of high-chromium vanadium slag (HCVS) was conducted to elucidate the roasting and leaching behaviors of vanadium and chromium. The effects of the purity of CaO, molar ratio between CaO and V2O5 ( n(CaO)/ n(V2O5)), roasting temperature, holding time, and the heating rate used in the oxidation-calcification processes were investigated. The roasting process and mechanism were analyzed by X-ray diffraction (XRD), scanning electron microscopy (SEM), and thermogravimetry-differential scanning calorimetry (TG-DSC). The results show that most of vanadium reacted with CaO to generate calcium vanadates and transferred into the leaching liquid, whereas almost all of the chromium remained in the leaching residue in the form of (Fe0.6Cr0.4)2O3. Variation trends of the vanadium and chromium leaching ratios were always opposite because of the competitive reactions of oxidation and calcification between vanadium and chromium with CaO. Moreover, CaO was more likely to combine with vanadium, as further confirmed by thermodynamic analysis. When the HCVS with CaO added in an n(CaO)/ n(V2O5) ratio of 0.5 was roasted in an air atmosphere at a heating rate of 10°C/min from room temperature to 950°C and maintained at this temperature for 60 min, the leaching ratios of vanadium and chromium reached 91.14% and 0.49%, respectively; thus, efficient extraction of vanadium from HCVS was achieved and the leaching residue could be used as a new raw material for the extraction of chromium. Furthermore, the oxidation and calcification reactions of the spinel phases occurred at 592 and 630°C for n(CaO)/ n(V2O5) ratios of 0.5 and 5, respectively.

Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases.

PubMed

Hertz-Schünemann, Romy; Streibel, Thorsten; Ehlert, Sven; Zimmermann, Ralf

2013-09-01

A micro-probe (μ-probe) gas sampling device for on-line analysis of gases evolving in confined, small objects by single-photon ionisation time-of-flight mass spectrometry (SPI-TOFMS) was developed. The technique is applied for the first time in a feasibility study to record the formation of volatile and flavour compounds during the roasting process within (inside) or in the direct vicinity (outside) of individual coffee beans. A real-time on-line analysis of evolving volatile and semi-volatile organic compounds (VOC and SVOC) as they are formed under the mild pyrolytic conditions of the roasting process was performed. The soft-ionisation mass spectra depict a molecular ion signature, which is well corresponding with the existing knowledge of coffee roasting and evolving compounds. Additionally, thereby it is possible to discriminate between Coffea arabica (Arabica) and Coffea canephora (Robusta). The recognized differences in the roasting gas profiles reflect the differences in the precursor composition of the coffee cultivars very well. Furthermore, a well-known set of marker compounds for Arabica and Robusta, namely the lipids kahweol and cafestol (detected in their dehydrated form at m/z 296 and m/z 298, respectively) were observed. If the variation in time of different compounds is observed, distinctly different evolution behaviours were detected. Here, phenol (m/z 94) and caffeine (m/z 194) are exemplary chosen, whereas phenol shows very sharp emission peaks, caffeine do not have this highly transient behaviour. Finally, the changes of the chemical signature as a function of the roasting time, the influence of sampling position (inside, outside) and cultivar (Arabica, Robusta) is investigated by multivariate statistics (PCA). In summary, this pilot study demonstrates the high potential of the measurement technique to enhance the fundamental knowledge of the formation processes of volatile and semi-volatile flavour compounds inside the individual coffee bean.

UHPLC-MS/MS determination of ochratoxin A and fumonisins in coffee using QuEChERS extraction combined with mixed-mode SPE purification.

PubMed

Nielsen, Kristian Fog; Ngemela, Archard Ferdinand; Jensen, Lene Bai; de Medeiros, Lívia Soman; Rasmussen, Peter Have

2015-01-28

A method was developed for simultaneous determination of the mycotoxins: ochratoxin A (OTA) and fumonisins B2 (FB2), B4 (FB4), and B6 (FB6) in green, roasted, and instant coffee. Extraction was performed by QuEChERS (quick, easy, cheap, effective, rugged, and safe) under acidic conditions followed by mixed-mode reversed phase-anion exchange solid phase extraction. OTA and FB2 were detected at levels down to 0.5 and 2 μg/kg by UHPLC-MS/MS and quantitated via isotope dilution using U-(13)C-labeled FB2 and OTA as internal standards. Mixing 20% isopropanol in the acetonitrile of the acidic UHPLC gradient system increased the signal intensity by 50% and decreased the ion-suppression with 50-75% in roasted coffee samples. About half of the roasted coffee samples (n = 57, from 9 countries) contained detectable levels of OTA, however, with only 5 samples above the EU regulatory limit of 5 μg/kg and the highest with 21 μg/kg. None of the 25 instant coffee samples contained OTA above the EU regulatory level of 10 μg/kg. Nonetheless, the toxin could be detected in 56% of the analyzed instant coffee samples. Fumonisins were not detected in any of the roasted or instant coffee samples (n = 82). However, in the green coffee samples (n = 18) almost half of the samples were positive with a maximum value of 164 μg/kg (sum of FB2, FB4, and FB6). This discrepancy between green coffee and processed coffees indicated that the fumonisins decompose during the roasting process, which was confirmed in roasting experiments. Here fumonisins could not be detected after roasting of the green, 164 μg/kg coffee, sample. Under the same conditions, OTA was reduced from 2.4 to 0.5 μg/kg.

Evaluation of various extracted vegetable oils, roasted soybeans, medium-chain triglyceride and an animal-vegetable fat blend for postweaning swine.

PubMed

Cera, K R; Mahan, D C; Reinhart, G A

1990-09-01

A total of 280 crossbred pigs weaned at 21 d of age and weighing approximately 6 kg were utilized in five replicates to evaluate pig growth responses when fed a basal diet or one of several dietary lipid sources during a 4-wk postweaning period. A basal corn-soybean meal-corn starch-dried whey diet was compared with diets supplemented at a 7.75% level with one of the following lipid sources: corn oil, coconut oil, soybean oil, medium-chain triglyceride (MCT) or an animal-vegetable blend. A sixth treatment evaluated a roasted soybean diet formulated to an energy:lysine level equivalent to that of the fat-supplemented diets. In Exp. II, 36 crossbred weanling barrows were used to determine apparent fat and N digestibilities when soybean oil, roasted soybean, coconut oil or the MCT-supplemented diets were fed. Although pigs fed coconut oil grew somewhat faster, fat inclusion generally did not increase pig growth rate or result in lowered feed intake during the initial weeks postweaning; during the latter portion of the starter phase the addition of dietary fat resulted in a higher growth rate but feed intake was unaffected, resulting in an overall improvement in feed-to-gain ratio (P less than .05) for all but the roasted soybean diet. Pigs fed coconut oil had higher serum triglyceride and lower serum urea concentrations than did pigs fed diets containing most other lipid sources. Pigs fed MCT and coconut oil diets had a higher (P less than .01) apparent fat digestibility during the initial 2 wk postweaning than pigs fed soybean oil or roasted soybean diets. Pigs fed MCT and roasted soybeans had poorest growth rates; apparent fat and N digestibilities were lowest (P less than .05) for the roasted soybean diet.

40 CFR 180.575 - Sulfuryl fluoride; tolerances for residues.

Code of Federal Regulations, 2013 CFR

2013-07-01

..., postharvest 0.1 Barley, pearled barley, postharvest 0.05 Cacao bean, roasted bean, postharvest 0.2 Cattle, meat, dried 0.01 Cheese 2.0 Coconut, postharvest 1.0 Coffee, bean, roasted bean, postharvest 1.0 Corn...

40 CFR 180.575 - Sulfuryl fluoride; tolerances for residues.

Code of Federal Regulations, 2012 CFR

2012-07-01

..., postharvest 0.1 Barley, pearled barley, postharvest 0.05 Cacao bean, roasted bean, postharvest 0.2 Cattle, meat, dried 0.01 Cheese 2.0 Coconut, postharvest 1.0 Coffee, bean, roasted bean, postharvest 1.0 Corn...

40 CFR 180.575 - Sulfuryl fluoride; tolerances for residues.

Code of Federal Regulations, 2011 CFR

2011-07-01

..., postharvest 0.1 Barley, pearled barley, postharvest 0.05 Cacao bean, roasted bean, postharvest 0.2 Cattle, meat, dried 0.01 Cheese 2.0 Coconut, postharvest 1.0 Coffee, bean, roasted bean, postharvest 1.0 Corn...

40 CFR 180.575 - Sulfuryl fluoride; tolerances for residues.

Code of Federal Regulations, 2014 CFR

2014-07-01

..., postharvest 0.1 Barley, pearled barley, postharvest 0.05 Cacao bean, roasted bean, postharvest 0.2 Cattle, meat, dried 0.01 Cheese 2.0 Coconut, postharvest 1.0 Coffee, bean, roasted bean, postharvest 1.0 Corn...

40 CFR 180.575 - Sulfuryl fluoride; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

..., postharvest 0.1 Barley, pearled barley, postharvest 0.05 Cacao bean, roasted bean, postharvest 0.2 Cattle, meat, dried 0.01 Cheese 2.0 Coconut, postharvest 1.0 Coffee, bean, roasted bean, postharvest 1.0 Corn...

Vanadium Recovery from Oil Fly Ash by Carbon Removal and Roast-Leach Process

NASA Astrophysics Data System (ADS)

Jung, Myungwon; Mishra, Brajendra

2018-02-01

This research mainly focuses on the recovery of vanadium from oil fly ash by carbon removal and the roast-leach process. The oil fly ash contained about 85% unburned carbon and 2.2% vanadium by weight. A vanadium-enriched product was obtained after carbon removal, and the vanadium content of this product was 19% by weight. Next, the vanadium-enriched product was roasted with sodium carbonate to convert vanadium oxides to water-soluble sodium metavanadate. The roasted sample was leached with water at 60°C, and the extraction percentage of vanadium was about 92% by weight. Several analytical techniques, such as inductively coupled plasma atomic emission spectroscopy (ICP-AES), x-ray fluorescence (XRF), and thermogravimetric and differential thermal analysis (TG-DTA), were utilized for sample analyses. Thermodynamic modeling was also conducted with HSC chemistry software to explain the experimental results.

Mechanical behaviour of Arabica coffee (Coffea arabica) beans under loading compression

NASA Astrophysics Data System (ADS)

Sigalingging, R.; Herak, D.; Kabutey, A.; Sigalingging, C.

2018-02-01

The uniformity of the product of the grinding process depends on various factors including the brittleness of the roasted coffee bean and it affects the extraction of soluble solids to obtain the coffee brew. Therefore, the reaching of a certain degree of brittleness is very important for the grinding to which coffee beans have to be subjected to before brewing. The aims of this study to show the mechanical behaviour of Arabica coffee beans from Tobasa (Indonesia) with roasted using different roasting time (40, 60 and 80 minutes at temperature 174 °C) under loading compression 225 kN. Universal compression testing machine was used with pressing vessel diameter 60 mm and compression speed 10 mm min-1 with different initial pressing height ranging from 20 to 60 mm. The results showed that significant correlation between roasting time and the brittleness.

[Studies on chemical components of essential oil of crude semen sinapis and roasted semen sinapis].

PubMed

Chen, Mi-Yu; Lin, Yan-Ni; Wu, Guo-Xin; Wu, Cui-Ping

2006-07-01

To study the chemical components of the essential oil of the Semen Sinapis with the different processing methods. The essential oils of the crude Semen Sinapis and the roasted Semen Sinapis were extracted by steam distillation. The chemical components were analyzed by means of GC-MS-DS. The relative content of each component was calculated by area normalization. The main chemical components of the essential oil of the crude Semen Sinapis and the roasted Semen Sinapis were similar. The main chemical components were allyl isothiocyanate and 4-isothio-cyanato-1-butene. The chemical components of the essential oil of the crude Semen Sinapis were more than that of the roasted Semen Sinapis. The effect of different processing methods on the chemical components of the essential oil of Semen Sinapis was significant. Certain chemical components such as isothiocyanato-containing substances, were found in the crude Semen Sinapis.

In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour.

PubMed

Santos, João Rodrigo; Viegas, Olga; Páscoa, Ricardo N M J; Ferreira, Isabel M P L V O; Rangel, António O S S; Lopes, João Almeida

2016-10-01

In this work, a real-time and in-situ analytical tool based on near infrared spectroscopy is proposed to predict two of the most relevant coffee parameters during the roasting process, sucrose and colour. The methodology was developed taking in consideration different coffee varieties (Arabica and Robusta), coffee origins (Brazil, East-Timor, India and Uganda) and roasting process procedures (slow and fast). All near infrared spectroscopy-based calibrations were developed resorting to partial least squares regression. The results proved the suitability of this methodology as demonstrated by range-error-ratio and coefficient of determination higher than 10 and 0.85 respectively, for all modelled parameters. The relationship between sucrose and colour development during the roasting process is further discussed, in light of designing in real-time coffee products with similar visual appearance and distinct organoleptic profile. Copyright © 2016 Elsevier Ltd. All rights reserved.

Efficient Separation and Extraction of Vanadium and Chromium in High Chromium Vanadium Slag by Selective Two-Stage Roasting-Leaching

NASA Astrophysics Data System (ADS)

Wen, Jing; Jiang, Tao; Xu, Yingzhe; Liu, Jiayi; Xue, Xiangxin

2018-06-01

Vanadium and chromium are important rare metals, leading to a focus on high chromium vanadium slag (HCVS) as a potential raw material to extract vanadium and chromium in China. In this work, a novel method based on selective two-stage roasting-leaching was proposed to separate and extract vanadium and chromium efficiently in HCVS. XRD, FT-IR, and SEM were utilized to analyze the phase evolutions and microstructure during the whole process. Calcification roasting, which can calcify vanadium selectively using thermodynamics, was carried out in the first roasting stage to transfer vanadium into acid-soluble vanadate and leave chromium in the leaching residue as (Fe0.6Cr0.4)2O3 after H2SO4 leaching. When HCVS and CaO were mixed in the molar ratio CaO/V2O3 (n(CaO)/n(V2O3)) of 0.5 to 1.25, around 90 pct vanadium and less than 1 pct chromium were extracted in the first leaching liquid, thus achieving the separation of vanadium and chromium. In the second roasting stage, sodium salt, which combines with chromium easily, was added to the first leaching residue to extract chromium and 95.16 pct chromium was extracted under the optimal conditions. The total vanadium and chromium leaching rates were above 95 pct, achieving the efficient separation and extraction of vanadium and chromium. The established method provides a new technique to separate vanadium and chromium during roasting rather than in the liquid form, which is useful for the comprehensive application of HCVS.

Efficient Separation and Extraction of Vanadium and Chromium in High Chromium Vanadium Slag by Selective Two-Stage Roasting-Leaching

NASA Astrophysics Data System (ADS)

Wen, Jing; Jiang, Tao; Xu, Yingzhe; Liu, Jiayi; Xue, Xiangxin

2018-04-01

Vanadium and chromium are important rare metals, leading to a focus on high chromium vanadium slag (HCVS) as a potential raw material to extract vanadium and chromium in China. In this work, a novel method based on selective two-stage roasting-leaching was proposed to separate and extract vanadium and chromium efficiently in HCVS. XRD, FT-IR, and SEM were utilized to analyze the phase evolutions and microstructure during the whole process. Calcification roasting, which can calcify vanadium selectively using thermodynamics, was carried out in the first roasting stage to transfer vanadium into acid-soluble vanadate and leave chromium in the leaching residue as (Fe0.6Cr0.4)2O3 after H2SO4 leaching. When HCVS and CaO were mixed in the molar ratio CaO/V2O3 (n(CaO)/n(V2O3)) of 0.5 to 1.25, around 90 pct vanadium and less than 1 pct chromium were extracted in the first leaching liquid, thus achieving the separation of vanadium and chromium. In the second roasting stage, sodium salt, which combines with chromium easily, was added to the first leaching residue to extract chromium and 95.16 pct chromium was extracted under the optimal conditions. The total vanadium and chromium leaching rates were above 95 pct, achieving the efficient separation and extraction of vanadium and chromium. The established method provides a new technique to separate vanadium and chromium during roasting rather than in the liquid form, which is useful for the comprehensive application of HCVS.

Caffeine Extraction from Raw and Roasted Coffee Beans.

PubMed

Chiang, Donyau; Lin, Chih-Yang; Hu, Chen-Ti; Lee, Sanboh

2018-04-01

Coffee is a stimulant, psychoactive, popular daily beverage, and its caffeine affects human physiological health and behavior. These important issues prompted us to study caffeine extraction from both the raw and roasted coffee beans of 3 types at different temperatures. A hemispheric model is developed to simulate the extraction process of the caffeine from the coffee beans of hemisphere is proposed. The experimental data are in good agreement with the predicted model. The effective diffusivities of caffeine in both the raw and roasted beans increase with temperature in all 3 types. An incubation period, decreasing with increasing temperature, is observed in all samples studied. Caffeine extraction in roasted beans is more rapid than that for the raw beans and the time difference is significant at low temperatures. In both the raw and roasted samples, caffeine diffusion in the raw beans and the incubation behavior are thermally activated processes. Single activation energies are obtained for diffusion within the extraction temperature range for all beans tested with the exception of one type of the coffee beans, Mandheling, which exhibits 2 activation energies in raw samples. The surface energies of the epidermis of the raw beans and roasted beans obtained from the contact angle measurements are used to interpret the difference of incubation periods. This study has a potential application to the decaffeinated coffee industry.Caffeine affects human physiological health and behavior so that caffeine extraction from coffee beans of different types at different temperatures is important for product refining and customers. © 2018 Institute of Food Technologists®.

Effect of the callipyge phenotype and cooking method on tenderness of several major lamb muscles.

PubMed

Shackelford, S D; Wheeler, T L; Koohmaraie, M

1997-08-01

We conducted three experiments to determine the effects of the callipyge phenotype on the tenderness of several major lamb muscles and to determine the effect of method of cookery on the tenderness of callipyge lamb at 7 d postmortem. In Exp. 1, chops from normal (n = 23) and callipyge (n = 16) carcasses were open-hearth-broiled. Warner-Bratzler shear force values of longissimus, gluteus medius, semimembranosus, biceps femoris, semitendinosus, adductor, and quadriceps femoris were 123, 44, 28, 26, 19, 16, and 13% greater, respectively, for callipyge (P < .05). In Exp. 2, muscles from normal (n = 18) and callipyge (n = 18) carcasses were oven-roasted. Shear force of triceps brachii was 11% greater for callipyge (P < .001); however, phenotype did not affect shear force of supraspinatus (P = .87) or psoas major (P = .64). In Exp. 3, a trained sensory panel evaluated leg roasts and open-hearth-broiled leg chops from normal (n = 60) and callipyge lamb carcasses (n = 60). Callipyge chops were less tender than normal chops (P < .05). Regardless of callipyge phenotype, muscles were more (P < .05) tender when roasted; however, the effect of method of cookery on tenderness scores was greater for callipyge muscles than for normal muscles. Callipyge roasts and normal roasts had similar tenderness (P = .58), and callipyge roasts were more tender than normal chops (P < .05). Regardless of cooking method, callipyge samples were less juicy than normal samples (P < .05). These data demonstrate that the callipyge phenotype will likely reduce consumer satisfaction due to reduced tenderness and juiciness; however, reduced tenderness in callipyge leg muscles could be prevented by ovenroasting.

Recommended Dietary Menus for Use in Operational and Research Saturation Diving

DTIC Science & Technology

1991-05-01

GMS MARGARINE-CORN-REG 1.0 TBSP 14.1 GMS CAKE-POUND 1.0 SLICE 33.0 GMS SNACK RAISINS-SEEDLESS 0.7 CUP 108.8 GMS NUTS - CASHEWS -DRY ROASTED 0.2 CUP 34.3...CUP 250.0 GMS TEA-INSTANT-PREP-UNSWEET 2.0 CUPS 474.0 GMS MARGARINE-CORN-REG 1.0 TBSP 14.1 GMS SNACK NUTS - CASHEWS -OIL ROASTED 0.3 CUP 39.0 GMS...GMS SNACK RAISINS-SEEDLESS 0.7 CUP 108.8 GMS NUTS - CASHEWS -DRY ROASTED 0.3 CUP 41.1 GMS NUTRIENT VALUES Kcalories 3694 Kc Carbohydrate 545.0 Gm Protein

Effects of biomass reducing agent on magnetic properties and phase transformation of Baotou low-grade limonite during magnetizing-roasting

PubMed Central

Guo, Wen chao; Luo, Hui juan; Gong, Zhi jun; Li, Bao wei; Wu, Wen fei

2017-01-01

Biomass was used as reducing agent to roast the Baotou low-grade limonite in a high temperature vacuum atmosphere furnace. The effect of calcination temperature, time and ratio of reducing agent on the magnetic properties of calcined ore was studied by VSM. The phase and microstructure changes of limonite before and after calcination were analyzed by XRD and SEM. The results show that in the roasting process the phase transition process of the ferrous material in limonite is first dehydrated at high temperature to formα-Fe2O3, and then it is converted into Fe3O4 by the reduction of biomass. With the increase of calcination temperature, the magnetic properties of the calcined ore first increase and then decrease. When the temperature is higher than 650°C, Fe3O4 will become Fe2SiO4, resulting in reduced the magnetic material in calcined ore and the magnetic weakened. The best magnetization effect was obtained when the roasting temperature is 550°C, the percentage of biomass was 15% and the roasting time was 30min. The saturation magnetization can reach 60.13emu·g-1, the recovery of iron was 72% and the grade of iron was 58%. PMID:29040307

Effects of biomass reducing agent on magnetic properties and phase transformation of Baotou low-grade limonite during magnetizing-roasting.

PubMed

Zhang, Kai; Chen, Xiu Li; Guo, Wen Chao; Luo, Hui Juan; Gong, Zhi Jun; Li, Bao Wei; Wu, Wen Fei

2017-01-01

Biomass was used as reducing agent to roast the Baotou low-grade limonite in a high temperature vacuum atmosphere furnace. The effect of calcination temperature, time and ratio of reducing agent on the magnetic properties of calcined ore was studied by VSM. The phase and microstructure changes of limonite before and after calcination were analyzed by XRD and SEM. The results show that in the roasting process the phase transition process of the ferrous material in limonite is first dehydrated at high temperature to formα-Fe2O3, and then it is converted into Fe3O4 by the reduction of biomass. With the increase of calcination temperature, the magnetic properties of the calcined ore first increase and then decrease. When the temperature is higher than 650°C, Fe3O4 will become Fe2SiO4, resulting in reduced the magnetic material in calcined ore and the magnetic weakened. The best magnetization effect was obtained when the roasting temperature is 550°C, the percentage of biomass was 15% and the roasting time was 30min. The saturation magnetization can reach 60.13emu·g-1, the recovery of iron was 72% and the grade of iron was 58%.

Mold Contamination of Untreated and Roasted With Salt Nuts (Walnuts, Peanuts and Pistachios) Sold at Markets of Tabriz, Iran

PubMed Central

Kazemi, Abdolhassan; Ostadrahimi, Alireza; Ashrafnejad, Fereshteh; Sargheini, Nafiseh; Mahdavi, Reza; Farshchian, Mohammadreza; Mahluji, Sepideh

2014-01-01

Background: Nuts are one of the main consumed snacks worldwide and a significant component of Iranian’s diet. Natural contamination of nuts with fungus is unavoidable and is a major challenge to nuts safety and quality. Objectives: The purpose of this research was to study fungal contamination in commercially available nuts (pistachios, walnuts and peanuts) in the markets of Tabriz, Iran. Materials and Methods: 100 samples of 50 gr roasted with salt peanuts and pistachios and 300 samples of 50 gr pure pistachios, walnuts and peanuts were collected from different areas of the local markets. After initial preparation, the samples were cultured on Sabouraud’s dextrose agar (SDA). 19 fungal isolates were identified. Results: The results show that Aspergillus niger was the predominant mold among pure (44%) and roasted with salt (14%) nuts (P < 0/001). In addition, percentage of mycotoxigenic fungal contamination was 18% for roasted with salt nuts and 11% for pure samples. Conclusions: The overall results of the analysed samples showed that the rate of fungal contamination in pure samples was higher than roasted with salt ones (P < 0.005). Results of the current survey could be useful for minimizing fungal contamination and can educate people about the dangers of mold in nuts. PMID:25147659

Edible provenances of Jatropha curcas from Quintana Roo state of Mexico and effect of roasting on antinutrient and toxic factors in seeds.

PubMed

Makkar, H P; Becker, K; Schmook, B

1998-01-01

Seven seed samples of J. curcas, both in raw and roasted state, sold in some villages in Quintana Roo state, Mexico for human consumption were analyzed for physical characteristics, nutrients and antinutrients. The average seed weight varied from 0.53 to 0.74 g and kernel weight as proportion of raw seed weight was from 61 to 66%. The contents of crude protein, lipid and ash of kernels from raw seeds were 27-30%, 55-62% and 3.7-5.2% respectively. The levels of antinutrients in meal from the raw seeds were: trypsin inhibitor activity (14.6-28.7 mg trypsin inhibited/g), lectin (25.6-52.2 unit; one unit is the reverse of minimum amount of mg meal/ml assay which produced haemagglutination), saponins (1.9-2.3% as diosgenin equivalent) and phytate (8.4-10%). Phorbol esters in kernels from raw seeds were not detected in four samples and in other three samples it ranged from 0.01 to 0.02 mg/g as phorbol-12-myristate 13-acetate equivalent. Roasting of seeds inactivated almost 100% of trypsin inhibitor activity. Although lectin activity reduced on roasting, it was still present in high amounts. Saponins, phytate and phorbol esters were not affected by roasting.

Determination of acrylamide during roasting of coffee.

PubMed

Bagdonaite, Kristina; Derler, Karin; Murkovic, Michael

2008-08-13

In this study different Arabica and Robusta coffee beans from different regions of the world were analyzed for acrylamide after roasting in a laboratory roaster. Due to the complex matrix and the comparably low selectivity of the LC-MS at m/ z 72, acrylamide was analyzed after derivatization with 2-mercaptobenzoic acid at m/ z 226. Additionally, the potential precursors of acrylamide (3-aminopropionamide, carbohydrates, and amino acids) were studied. The highest amounts of acrylamide formed in coffee were found during the first minutes of the roasting process [3800 ng/g in Robusta ( Coffea canephora robusta) and 500 ng/g in Arabica ( Coffea arabica)]. When the roasting time was increased, the concentration of acrylamide decreased. It was shown that especially the roasting time and temperature, species of coffee, and amount of precursors in raw material had an influence on acrylamide formation. Robusta coffee contained significantly larger amounts of acrylamide (mean = 708 ng/g) than Arabica coffee (mean = 374 ng/g). Asparagine is the limiting factor for acrylamide formation in coffee. 3-Aminopropionamide formation was observed in a dry model system with mixtures of asparagine with sugars (sucrose, glucose). Thermal decarboxylation and elimination of the alpha-amino group of asparagine at high temperatures (>220 degrees C) led to a measurable but low formation of acrylamide.

Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.

PubMed

Farah, Adriana; de Paulis, Tomas; Moreira, Daniel P; Trugo, Luiz C; Martin, Peter R

2006-01-25

The market for decaffeinated coffees has been increasingly expanding over the years. Caffeine extraction may result in losses of other compounds such as chlorogenic acids (CGA) and, consequently, their 1,5-gamma-quinolactones (CGL) in roasted coffee. These phenolic compounds are important for flavor formation as well as the health effects of coffee; therefore, losses due to decaffeination need to be investigated. The present study evaluates the impact of decaffeination processing on CGA and CGL levels of green and roasted arabica coffees. Decaffeination produced a 16% average increase in the levels of total CGA in green coffee (dry matter), along with a 237% increase in CGL direct precursors. Different degrees of roasting showed average increments of 5.5-18% in CGL levels of decaffeinated coffee, compared to regular, a change more consistent with observed levels of total CGA than with those of CGL direct precursors in green samples. On the other hand, CGA levels in roasted coffee were 3-9% lower in decaffeinated coffee compared to regular coffee. Although differences in CGA and CGL contents of regular and decaffeinated roasted coffees appear to be relatively small, they may be enough to affect flavor characteristics as well as the biopharmacological properties of the final beverage, suggesting the need for further study.

Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour.

PubMed

Pandey, Hemlata; Awasthi, Pratima

2015-02-01

Fenugreek (Pusa Early Bunching) seeds were processed by using different processing methods viz. soaking, germination and roasting. Raw and processed fenugreek seed flours were analyzed for nutritional composition, anti- nutritional, and antioxidant activity. Raw fenugreek seed flour contained higher amount of dietary fiber (45.4 %) followed by 41.7 % in soaked seed flour, 40.9 % in roasted fenugreek seed flour and 31.3 % in germinated fenugreek seed flour. Processing of fenugreek seeds improved in vitro starch digestibility and in vitro protein digestibility. Soaking, germination and roasting enhanced total phenolic content and the antioxidant activity of fenugreek seed flour as compared to raw fenugreek seed flour. The phenolic content of soaked, germinated and roasted fenugreek seed flours was 54.4, 80.8 and 48.5 mg of gallic acid equivalents/g of sample in contrast to raw fenugreek seed flour (45.4 mg of gallic acid equivalents/g of sample). The antioxidant activity of the extracts of soaked, germinated and roasted fenugreek seed flours was 60.7 %, 73.9 % and 32.0 % whereas as the raw fenugreek seed flour exhibited 18.1 % antioxidant activity. Processing of fenugreek seeds also decreased phytic acid content significantly (P < 0.05) as compared to raw seeds.

Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee.

PubMed

Barron, D; Pineau, N; Matthey-Doret, W; Ali, S; Sudre, J; Germain, J C; Kolodziejczyk, E; Pollien, P; Labbe, D; Jarisch, C; Dugas, V; Hartmann, C; Folmer, B

2012-09-01

A set of six espresso coffees with different foam characteristics and similar above cup and in-mouth flavour sensory profiles was produced by combination of two varying parameters, the extraction pressure and the filtration of the coffee beverage. The coffees were subsequently evaluated in a comparative manner by a set of analytical (headspace, nose-space) and sensory (Temporal Dominance of Sensations) techniques. The presence of espresso crema in its standard quantity was demonstrated to be associated with the optimum release of pleasant high volatiles, both in the above cup headspace and in-mouth. On the other hand, the TDS study demonstrated that increasing amount of crema was associated with increasing roasted dominance along coffee consumption. Furthermore, a parallel was established between the roasted sensory dominance and the dominant release of 2-methylfuran in the nose-space. This was, however, an indirect link as 2-methylfuran was indeed a chemical marker of roasting but does not contribute to the roasted aroma. Lowering the standard amount of crema by filtration clearly decreased the release of pleasant high volatiles and the in-mouth roasted sensory dominance. On the other hand, increasing the usual crema volume by increasing the extraction pressure did not bring any added value concerning the above cup and in-mouth release of pleasant high volatiles.

Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators.

PubMed

Toci, Aline T; Farah, Adriana

2014-06-15

In the present work, the volatile profiles of green and roasted Brazilian defective coffee seeds and their controls were characterised, totalling 159 compounds. Overall, defective seeds showed higher number and concentration of volatile compounds compared to those of control seeds, especially pyrazines, pyrroles and phenols. Corroborating our previous results, butyrolactone and hexanoic acid, previously considered as potential defective seeds' markers, were observed only in raw and roasted defective seeds, respectively, and not in control seeds. New compounds were suggested as potential defective seeds' markers: hexanoic acid (for raw and roasted defective seeds in general), butyrolactone (for raw defective seeds in general), and 3-ethyl-2-methyl-1,3-hexadiene (for raw black seeds); β-linalool and 2-butyl-3,5-dimethylpyrazine (for roasted defective seeds in general), and 2-pentylfuran (for roasted black seeds). Additional compounds suggested as low quality indicators were 2,3,5,6-tetramethylpyrazine,2,3-butanediol and 4-ethylguaiacol, β-linalool, 2-,3-dimethylbutyl butanoate, 2-phenylethyl acetate, 2,3-butanedione, hexanedioic acid, guaiacol, 2,3-dihydro-2-methyl-1H-benzopyrrol, 3-methylpiperidine, 2-pentylpiperidine, 3-octen-2-one, 2-octenal, 2-pentylfuran and 2-butyl-3-methylpyrazine. Copyright © 2014. Published by Elsevier Ltd.

Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems.

PubMed

Oliviero, Teresa; Capuano, Edoardo; Cämmerer, Bettina; Fogliano, Vincenzo

2009-01-14

During the roasting of cocoa beans chemical reactions lead to the formation of Maillard reaction (MR) products and to the degradation of catechin-containing compounds, which are very abundant in these seeds. To study the modifications occurring during thermal treatment of fat and antioxidant rich foods, such as cocoa, a dry model system was set up and roasted at 180 degrees C for different times. The role played in the formation of MR products and in the antioxidant activity of the system by proteins, catechin, and cocoa butter was investigated by varying the model system formulation. Results showed that the antioxidant activity decreased during roasting, paralleling catechin concentration, thus suggesting that this compound is mainly responsible for the antioxidant activity of roasted cocoa beans. Model system browning was significantly higher in the presence of catechin, which contributed to the formation of water-insoluble melanoidins, which are mainly responsible for browning. HMF concentration was higher in casein-containing systems, and its formation was strongly inhibited in the presence of catechin. No effects related to the degree of lipid oxidation could be observed. Data from model systems obtained by replacing fat with water showed a much lower rate of MR development and catechin degradation but the same inhibitory effect of catechin on HMF formation.

Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

PubMed Central

2011-01-01

This paper reports a systematic study of the level of flavan-3-ol monomers during typical processing steps as cacao beans are dried, fermented and roasted and the results of Dutch-processing. Methods have been used that resolve the stereoisomers of epicatechin and catechin. In beans harvested from unripe and ripe cacao pods, we find only (-)-epicatechin and (+)-catechin with (-)-epicatechin being by far the predominant isomer. When beans are fermented there is a large loss of both (-)-epicatechin and (+)-catechin, but also the formation of (-)-catechin. We hypothesize that the heat of fermentation may, in part, be responsible for the formation of this enantiomer. When beans are progressively roasted at conditions described as low, medium and high roast conditions, there is a progressive loss of (-)-epicatechin and (+)-catechin and an increase in (-)-catechin with the higher roast levels. When natural and Dutch-processed cacao powders are analyzed, there is progressive loss of both (-)-epicatechin and (+)-catechin with lesser losses of (-)-catechin. We thus observe that in even lightly Dutch-processed powder, the level of (-)-catechin exceeds the level of (-)-epicatechin. The results indicate that much of the increase in the level of (-)-catechin observed during various processing steps may be the result of heat-related epimerization from (-)-epicatechin. These results are discussed with reference to the reported preferred order of absorption of (-)-epicatechin > (+)-catechin > (-)-catechin. These results are also discussed with respect to the balance that must be struck between the beneficial impact of fermentation and roasting on chocolate flavor and the healthful benefits of chocolate and cocoa powder that result in part from the flavan-3-ol monomers. PMID:21917164

Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.

PubMed

Hurst, W Jeffrey; Krake, Susann H; Bergmeier, Stephen C; Payne, Mark J; Miller, Kenneth B; Stuart, David A

2011-09-14

This paper reports a systematic study of the level of flavan-3-ol monomers during typical processing steps as cacao beans are dried, fermented and roasted and the results of Dutch-processing. Methods have been used that resolve the stereoisomers of epicatechin and catechin. In beans harvested from unripe and ripe cacao pods, we find only (-)-epicatechin and (+)-catechin with (-)-epicatechin being by far the predominant isomer. When beans are fermented there is a large loss of both (-)-epicatechin and (+)-catechin, but also the formation of (-)-catechin. We hypothesize that the heat of fermentation may, in part, be responsible for the formation of this enantiomer. When beans are progressively roasted at conditions described as low, medium and high roast conditions, there is a progressive loss of (-)-epicatechin and (+)-catechin and an increase in (-)-catechin with the higher roast levels. When natural and Dutch-processed cacao powders are analyzed, there is progressive loss of both (-)-epicatechin and (+)-catechin with lesser losses of (-)-catechin. We thus observe that in even lightly Dutch-processed powder, the level of (-)-catechin exceeds the level of (-)-epicatechin. The results indicate that much of the increase in the level of (-)-catechin observed during various processing steps may be the result of heat-related epimerization from (-)-epicatechin. These results are discussed with reference to the reported preferred order of absorption of (-)-epicatechin > (+)-catechin > (-)-catechin. These results are also discussed with respect to the balance that must be struck between the beneficial impact of fermentation and roasting on chocolate flavor and the healthful benefits of chocolate and cocoa powder that result in part from the flavan-3-ol monomers.

Gastric protein hydrolysis of raw and roasted almonds in the growing pig.

PubMed

Bornhorst, Gail M; Drechsler, Krista C; Montoya, Carlos A; Rutherfurd, Shane M; Moughan, Paul J; Singh, R Paul

2016-11-15

Gastric protein hydrolysis may influence gastric emptying rate and subsequent protein digestibility in the small intestine. This study examined the gastric hydrolysis of dietary protein from raw and roasted almonds in the growing pig as a model for the adult human. The gastric hydrolysis of almond proteins was quantified by performing tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis and subsequent image analysis. There was an interaction between digestion time, stomach region, and almond type for gastric protein hydrolysis (p<0.05). Gastric emptying rate of protein was a significant (p<0.05) covariate in the gastric protein hydrolysis. In general, greater gastric protein hydrolysis was observed in raw almonds (compared to roasted almonds), hypothesized to be related to structural changes in almond proteins during roasting. Greater gastric protein hydrolysis was observed in the distal stomach (compared to the proximal stomach), likely related to the lower pH in the distal stomach. Copyright © 2016 Elsevier Ltd. All rights reserved.

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.

PubMed

Franklin, Lillian M; King, Ellena S; Chapman, Dawn; Byrnes, Nadia; Huang, Guangwei; Mitchell, Alyson E

2018-02-07

Monitoring oxidative flavor changes in almonds is possible only if the chemical and sensory profile during roasting and storage is first established. Herein, almonds roasted at two different temperatures (115 and 152 °C) were stored at 39 °C for 0 to 12 months and were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry, descriptive analysis, and consumer hedonic analysis. Volatile profiles, descriptive sensory profiles, and consumer hedonic scores were analyzed for predictive relationships. Descriptive attributes involving Roasted and Nutty as well as consumer liking were highest in fresh almonds, while flavors typically associated with oxidative rancidity such as Cardboard, Painty/Solvent, Soapy, and Total Oxidized increased during storage. Compounds most important for predicting rancidity-related attributes were lipid oxidation products, including pentanal, hexanal, heptanal, and octanal. Consumer liking was best predicted by similar compounds to those predicting Clean Nutty flavor, including Maillard reaction products such as 2- and 3-methylbutanal, 2-methylpyrazine, and 2,5-dimethylpyrazine.

Identification of biochemical features of defective Coffea arabica L. beans.

PubMed

Casas, María I; Vaughan, Michael J; Bonello, Pierluigi; McSpadden Gardener, Brian; Grotewold, Erich; Alonso, Ana P

2017-05-01

Coffee organoleptic properties are based in part on the quality and chemical composition of coffee beans. The presence of defective beans during processing and roasting contribute to off flavors and reduce overall cup quality. A multipronged approach was undertaken to identify specific biochemical markers for defective beans. To this end, beans were split into defective and non-defective fractions and biochemically profiled in both green and roasted states. A set of 17 compounds in green beans, including organic acids, amino acids and reducing sugars; and 35 compounds in roasted beans, dominated by volatile compounds, organic acids, sugars and sugar alcohols, were sufficient to separate the defective and non-defective fractions. Unsorted coffee was examined for the presence of the biochemical markers to test their utility in detecting defective beans. Although the green coffee marker compounds were found in all fractions, three of the roasted coffee marker compounds (1-methylpyrrole, 5-methyl- 2-furfurylfuran, and 2-methylfuran) were uniquely present in defective fractions. Published by Elsevier Ltd.

Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.

PubMed

Hu, SuJung; Kim, Byung-Yong; Baik, Moo-Yeol

2016-03-01

The antioxidant capacity and attributable bioactive compounds of puffed cacao beans were investigated. Roasting was carried out at 190°C for 15min and puffing was performed at 4-7kgf/cm(2). Cacao beans puffed at 4kgf/cm(2) showed the highest total polyphenols (23.16mgGAE/gsample) and total flavonoids (10.65mgCE/gsample) (p<0.05). As the puffing pressure increased, the amount of total polyphenols and total flavonoids decreased. The antioxidant capacity of cacao beans reflected the total polyphenols and flavonoids measured. The quantities of theobromine, catechin, epicatechin, and procyanidin B2 were higher in cacao beans puffed at 4kgf/cm(2) than in roasted cacao beans. Puffed cacao beans received a good sensory score in flavor, but sourness increased as puffing pressure increased. Thus, these results suggest that, in cacao bean processing, puffing could be an alternative to roasting, which provide a rich taste and high antioxidant capacity. Copyright © 2015 Elsevier Ltd. All rights reserved.

Investigation of CO2 precursors in roasted coffee.

PubMed

Wang, Xiuju; Lim, Loong-Tak

2017-03-15

Two CO 2 formation pathways (chlorogenic acid (CGA) degradation and Maillard reaction) during coffee roasting were investigated. CGA is shown not a major contributor to CO 2 formation, as heating of this compound under typical roasting conditions did not release a large quantity of CO 2 . However, heating of a CGA moiety, caffeic acid, resulted in high yield of CO 2 (>98%), suggesting that CGA hydrolysis could be the rate limiting step for CO 2 formation from CGA. A large amount of CO 2 was detected from glycine-sucrose model system under coffee roasting conditions, implying the importance of Maillard reactions in CO 2 formation. Further studies on the heating of various components isolated from green coffee beans showed that CO 2 was generated from various green coffee components, including water insoluble proteins and polysaccharides. Around 50% of CO 2 was formed from thermal reactions of lower molecular weight compounds that represent ∼25% by weight in green coffee. Copyright © 2016 Elsevier Ltd. All rights reserved.

Elevated Temperature Compressive Strength Properties of Oxide Dispersion Strengthened NiAl After Cryo-milling and Roasting in Nitrogen

NASA Technical Reports Server (NTRS)

Whittenberger, J. Daniel; Grahle, Peter; Arzt, Eduard; Hebsur, Mohan

1998-01-01

In an effort to superimpose two different elevated temperature strengthening mechanisms in NiAl, several lots of oxide dispersion strengthened (ODS) NiAl powder have been cryo-milled in liquid nitrogen to introduce AlN particles at the grain boundaries. As an alternative to cryo-milling, one lot of ODS NiAl was roasted in nitrogen to produce AlN. Both techniques resulted in hot extruded AlN-strengthened, ODS NiAl alloys which were stronger than the base ODS NiAl between 1200 and 1400 K. However, neither the cryo-milled nor the N2-roasted ODS NiAl alloys were as strong as cryo-milled binary NiAl containing like amounts of AlN. The reason(s) for the relative weakness of cryo-milled ODS NiAl is not certain; however the lack of superior strength in N2-roasted ODS NiAl is probably due to its relatively large AlN particles.

Observations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria

PubMed Central

Roberts, Diane

1972-01-01

A comparison was made of four methods of thawing frozen chickens and an average thaw time for each method was determined. Fully and partially thawed chickens, inoculated with salmonellas, Clostridium welchii and Staphylococcus aureus were cooked in a spit-roasting oven at different temperatures for different lengths of time. The chickens were examined freshly cooked and after storage under various conditions. Spit roasting fully thawed chickens until the outer skin was golden brown was sufficient heat-treatment to kill salmonellas and Staph. aureus but Cl. welchii could survive. Salmonellas could also survive if the chickens were not fully thawed before cooking. Incorrect storage after cooking was shown to encourage the growth of pathogens. The incidence of intestinal pathogens in frozen dressed chickens and environmental hazards in spit-roasting establishments were also studied. Of raw chickens examined 35% contained salmonellas (9 serotypes), 63% contained Cl. welchii and 63% Staph. aureus. PMID:4342001

Presence and Formation Mechanism of Foodborne Carbonaceous Nanostructures from Roasted Pike Eel ( Muraenesox cinereus).

PubMed

Bi, Jingran; Li, Yao; Wang, Haitao; Song, Yukun; Cong, Shuang; Yu, Chenxu; Zhu, Bei-Wei; Tan, Mingqian

2018-03-21

Foodborne nanostructures have gained more and more attention in recent years. In this paper, the presence and physicochemical properties of carbonaceous nanostructures (CNSs) from roasted pike eel ( Muraenesox cinereus) were reported. The monodispersed CNSs are strongly photoluminescent under the illustration of ultraviolet (UV) light, with a fluorescent quantum yield of 80.16%, and display excitation-dependent emission behavior. The formation of CNSs is believed to go through a process of morphology evolution, including polymerization, pyrolysis, nucleation, growth, emergence, and blossom. The optical properties of the CNSs were shown to be affected by the roasting temperature. Furthermore, cellular uptake of the CNSs was investigated, and it is shown that the CNSs were clearly absorbed into live cells and were mainly distributed within the cell cytoplasm and not in the cell nucleus. This work is among the very first reports on CNSs present in roasted fish, providing valuable insights into the formation mechanism of such nanostructures and showcasing the biodistribution of these food-originated CNSs in live cells.

Comparison of Ultrasound-Assisted and Regular Leaching of Vanadium and Chromium from Roasted High Chromium Vanadium Slag

NASA Astrophysics Data System (ADS)

Wen, Jing; Jiang, Tao; Gao, Huiyang; Liu, Yajing; Zheng, Xiaole; Xue, Xiangxin

2018-02-01

Ultrasound-assisted leaching (UAL) was used for vanadium and chromium leaching from roasted material obtained by the calcification roasting of high-chromium-vanadium slag. UAL was compared with regular leaching. The effect of the leaching time and temperature, acid concentration, and liquid-solid ratio on the vanadium and chromium leaching behaviors was investigated. The UAL mechanism was determined from particle-size-distribution and microstructure analyses. UAL decreased the reaction time and leaching temperature significantly. Furthermore, 96.67% vanadium and less than 1% chromium were leached at 60°C for 60 min with 20% H2SO4 at a liquid-solid ratio of 8, which was higher than the maximum vanadium leaching rate of 90.89% obtained using regular leaching at 80°C for 120 min. Ultrasonic waves broke and dispersed the solid sample because of ultrasonic cavitation, which increased the contact area of the roasted sample and the leaching medium, the solid-liquid mass transfer, and the vanadium leaching rate.

Bioactive β-carbolines norharman and harman in traditional and novel raw materials for chicory coffee.

PubMed

Wojtowicz, Elżbieta; Zawirska-Wojtasiak, Renata; Przygoński, Krzysztof; Mildner-Szkudlarz, Sylwia

2015-05-15

The β-carboline compounds norharman and harman exhibit neuroactive activity in the human body. Chicory coffee has proved to be a source of β-carboline compounds. This study assessed the norharman and harman contents of traditional and novel raw materials for the production of chicory coffee, as well as in samples of chicory coffee with novel additives. The highest content of the β-carbolines among the traditional raw materials was recorded in roasted sugar beet (2.26 μg/g), while roasting the chicory caused a 25-fold increase in the content of norharman in this raw material (from 0.05 to 1.25 μg/g). In novel raw materials not subjected to the action of high temperature, β-carboline was not detected. Among the roasted novel raw materials, the highest contents of harman and norharman were found in artichokes. High harman levels were also recorded in roasted chokeberry. Copyright © 2014 Elsevier Ltd. All rights reserved.

Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds.

PubMed

Spada, Fernanda Papa; Zerbeto, Lais Masson; Ragazi, Gabriel Bernardes Cabreira; Gutierrez, Érika Maria Roel; Souza, Miriam Coelho; Parker, Jane K; Canniatti-Brazaca, Solange Guidolin

2017-02-15

Jackfruit seeds are an underutilized waste in many tropical countries. This work demonstrates the potential of roasted jackfruit seeds to develop chocolate aroma. Twenty-seven different roasted jackfruit seed flours were produced from local jackfruit by acidifying or fermenting the seeds prior to drying and then roasting under different time/temperature combinations. The chocolate aroma of groups of four flours were ranked by a sensory panel (n = 162), and response surface methodology was used to identify optimum conditions. The results indicated a significant and positive influence of fermentation and acidification on the production of chocolate aroma. SPME/GC-MS of the flours showed that important aroma compounds such as 2,3-diethyl-5-methylpyrazine and 2-phenylethyl acetate were substantially higher in the fermented product and that the more severe roasting conditions produced 2-3 times more 2,3-diethyl-5-methylpyrazine, but less 3-methylbutanal. Moisture, a w , pH, luminosity, and color were also monitored to ensure that these properties were similar to those of cocoa powder or cocoa substitutes.

URANIUM RECOVERY PROCESS

DOEpatents

Stevenson, J.W.; Werkema, R.G.

1959-07-28

The recovery of uranium from magnesium fluoride slag obtained as a by- product in the production of uranium metal by the bomb reduction prccess is presented. Generally the recovery is accomplished by finely grinding the slag, roasting ihe ground slag air, and leaching the roasted slag with a hot, aqueous solution containing an excess of the sodium bicarbonate stoichiometrically required to form soluble uranium carbonate complex. The roasting is preferably carried out at between 425 and 485 deg C for about three hours. The leaching is preferably done at 70 to 90 deg C and under pressure. After leaching and filtration the uranium may be recovered from the clear leach liquor by any desired method.

Aflatoxin in Raw and Salt-Roasted Nuts (Pistachios, Peanuts and Walnuts) Sold in Markets of Tabriz, Iran

PubMed Central

Ostadrahimi, Alireza; Ashrafnejad, Fereshteh; Kazemi, Abdolhassan; Sargheini, Nafiseh; Mahdavi, Reza; Farshchian, Mohammadreza; Mahluji, Sepideh

2014-01-01

Background: Nuts are one of the main consumed snacks worldwide and also have an important role among Iranian's food habits. Natural contamination of nuts with aflatoxin is unavoidable and causes a special challenge for nuts safety and quality. Objectives: The purpose of this research was to study the aflatoxin contamination in commercially-available nuts (pistachio, walnut and peanut) in the markets of Tabriz, Iran. Materials and Methods: Sixty two samples of 50 g salt-roasted peanuts and pistachios and 109 samples of 50 g pure pistachios, walnuts and peanuts were collected from different areas of local markets. After the initial preparations, ELISA test was performed for Aflatoxin measurement. Results: Result showed that walnut (90%) and pure pistachio (2.3%) were the most and least contaminated samples, respectively. Mean aflatoxin contamination in the salt-roasted samples (19.88 ± 19.41 µg/kg) was significantly higher than the pure ones (6.51 ± 9.4 µg/kg) (P < 0.001). Respectively, 58.6%, 48.4% and 47.6% of salt-roasted pistachios, salt-roasted peanuts and walnut samples had aflatoxin contamination, which were more than the maximum tolerated level of Iran (MTL, 15 ppb). Conclusions: It was concluded that aflatoxin content of nuts should be monitored regularly to minimize the risk of aflatoxin hazard and ensure the food safety and quality. PMID:25147653

Effect of processing on the protein nutritional value of Canavalia gladiata seeds.

PubMed

Ekanayake, Sagarika; Nair, Baboo; Jansz, Errol Radcliff; Asp, Nils-Georg

2003-08-01

Evaluation of protein true digestibility (TD), biological value (BV), and net protein utilization (NPU) of diets containing mature sword bean (Canavalia gladiata), seed flour and grits were carried out with male Sprague-Dawley rats. The seed flour and grits were processed by soaking, cooking, soaking and cooking, autoclaving, and roasting. The TD of processed flour (cooked (84.8), soaked and cooked (76.2), autoclaved (82.0), roasted grits (64.5), and roasted flour (61.2)) were significantly higher (p < 0.05) than in the raw (51.4) and the soaked only grits (35.8). Soaking the grits decreased the TD. The BV of cooked grits and grits cooked after soaking were significantly higher than that of the other processed samples (p < 0.05). However, the BV of the diets containing cooked and soaked and cooked grits were not significantly different. The NPU of the cooked grits (39.4) and grits cooked after soaking (37.6) were significantly higher (p < 0.05) than that of the other processed samples (autoclaved grits (31.0), roasted grits (19.5), roasted flour (10.8), and soaked only grits (1.6)). The NPU of all the processed samples were significantly lower than the reference casein (p < 0.05). The highest protein nutritional quality was obtained by either cooking the grits or by soaking and cooking the grits. In vitro protein digestibility measurements were not well correlated to the true digestibility.

Real-time monitoring of a coffee roasting process with near infrared spectroscopy using multivariate statistical analysis: A feasibility study.

PubMed

Catelani, Tiago A; Santos, João Rodrigo; Páscoa, Ricardo N M J; Pezza, Leonardo; Pezza, Helena R; Lopes, João A

2018-03-01

This work proposes the use of near infrared (NIR) spectroscopy in diffuse reflectance mode and multivariate statistical process control (MSPC) based on principal component analysis (PCA) for real-time monitoring of the coffee roasting process. The main objective was the development of a MSPC methodology able to early detect disturbances to the roasting process resourcing to real-time acquisition of NIR spectra. A total of fifteen roasting batches were defined according to an experimental design to develop the MSPC models. This methodology was tested on a set of five batches where disturbances of different nature were imposed to simulate real faulty situations. Some of these batches were used to optimize the model while the remaining was used to test the methodology. A modelling strategy based on a time sliding window provided the best results in terms of distinguishing batches with and without disturbances, resourcing to typical MSPC charts: Hotelling's T 2 and squared predicted error statistics. A PCA model encompassing a time window of four minutes with three principal components was able to efficiently detect all disturbances assayed. NIR spectroscopy combined with the MSPC approach proved to be an adequate auxiliary tool for coffee roasters to detect faults in a conventional roasting process in real-time. Copyright © 2017 Elsevier B.V. All rights reserved.

Homostachydrine (pipecolic acid betaine) as authentication marker of roasted blends of Coffea arabica and Coffea canephora (Robusta) beans.

PubMed

Servillo, Luigi; Giovane, Alfonso; Casale, Rosario; Cautela, Domenico; D'Onofrio, Nunzia; Balestrieri, Maria Luisa; Castaldo, Domenico

2016-08-15

The occurrence of pipecolic acid betaine (homostachydrine) and its biosynthetic precursor N-methylpipecolic acid was detected for the first time in green coffee beans of Robusta and Arabica species. The analyses were conducted by HPLC-ESI tandem mass spectrometry and the metabolites identified by product ion spectra and comparison with authentic standards. N-methylpipecolic acid was found at similar levels in green coffee beans of Robusta and Arabica, whereas a noticeable difference of homostachydrine content was observed between the two green coffee bean species. Interestingly, homostachydrine content was found to be unaffected by coffee bean roasting treatment because of a noticeable heat stability, a feature that makes this compound a candidate marker to determine the content of Robusta and Arabica species in roasted coffee blends. To this end, a number of certified pure Arabica and Robusta green beans were analyzed for their homostachydrine content. Results showed that homostachydrine content was 1.5±0.5mg/kg in Arabica beans and 31.0±10.0mg/kg in Robusta beans. Finally, to further support the suitability of homostachydrine as quality marker of roasted blends of Arabica and Robusta coffee beans, commercial samples of roasted ground coffee blends were analyzed and the correspondence between the derived percentages of Arabica and Robusta beans with those declared on packages by manufacturers was verified. Copyright © 2016 Elsevier Ltd. All rights reserved.

Technological pretreatment of the synchysite non-oxidized ore

NASA Astrophysics Data System (ADS)

Munkhtsetseg, B.; Burmaa, G.

2013-06-01

Mongolia has rich deposits of rare, precious, and poly-metallic ores. Nowadays, it is important to research separation of rare earth elements oxides concentrates from the ores, analyze their unique physical chemical characteristics, and purified it. Our investigation on raw materials focuses on rare earth non-oxidized ores. Main mineral in this rock sample is Synchysite (LnCa(CO3)2F. We did technological and thermal pretreatment: direct sulphurization (H2SO4), sulphurization with subsequent roasting (800°C+H2SO4), sulphurization prior to roasting (H2SO4+650°C). Sulphurization method based on dissolution of rare earth mineral into sulfuric acid (93%) according to the reaction. The amount of rare earth element oxides is almost 10 times greater (29.16%) after direct sulphurization process, almost 8 times greater (21.14%) after sulphurization with subsequent roasting, and almost 20 times greater (44.62%) after sulphurization prior to roasting process. After those technological pretreatment raw material's micro elements Thorium and Uranium contents are reduced as follows: H2SO4>800°C+H2SO4>H2SO4+650°C. These results show that cerium group rare earth elements have very good solubility in water at +2°C temperature and decreasing micro elements content uranium and thorium good pretreatment condition is prior to roasting (H2SO4+650°C) of synchysite non-oxidized ore.

Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast.

PubMed

Conchillo, Ana; Ansorena, Diana; Astiasarán, Iciar

2003-05-01

The oxidation of the lipid fraction and cholesterol in raw and cooked chicken breast samples stored for 0 and 6 days at 4 degrees C under aerobic conditions and in vacuum packaging was studied. The multivariate statistical analysis showed significant effects of both culinary process and storage conditions on the lipid and cholesterol oxidation process, with a significant interaction between the two variables. Aerobic storage increased thiobarbituric acid reactive substances (TBA) from 0.04 to 0.06 ppm for raw samples, from 0.21 to 1.20 ppm for grilled samples, and from 0.24 to 1.62 ppm for roasted samples. During vacuum storage, only roasted samples showed significant increases in TBA. Levels of total cholesterol oxidation products (COP) remained low (2.88 to 4.35 microg/g of lipid) for all raw samples. Cooking increased COP levels to 12.85 and 11.54 microg/ g of lipid for grilled and roasted samples, respectively. Total COP and all individual COP except for cholestanetriol were significantly correlated with TBA and the peroxide index. However, the most extensive effect was attributable to the aerobic storage of cooked samples, which led to COP levels of 92.35 and 88.60 microg/g of lipid in grilled and roasted samples, respectively. Vacuum packaging did not increase COP levels for cooked samples.

Diacetyl and 2,3-pentanedione in breathing zone and area air during large-scale commercial coffee roasting, blending and grinding processes.

PubMed

McCoy, Michael J; Hoppe Parr, Kimberly A; Anderson, Kim E; Cornish, Jim; Haapala, Matti; Greivell, John

2017-01-01

Recently described scientific literature has identified the airborne presence of 2,3-butanedione (diacetyl) and 2,3-pentanedione at concentrations approaching or potentially exceeding the current American Conference of Industrial Hygienists' (ACGIH) Threshold Limit Values (TLVs) at commercial coffee roasting and production facilities. Newly established National Institutes of Occupational Safety and Health (NIOSH) Recommended Exposure Limits for diacetyl and 2,3-pentanedione are even more conservative. Chronic exposure to these alpha-diketones at elevated airborne concentrations has been associated with lung damage, specifically bronchiolitis obliterans, most notably in industrial food processing facilities. Workers at a large commercial coffee roaster were monitored for both eight-hour and task-based, short-term, 15-min sample durations for airborne concentrations of these alpha-diketones during specific work processes, including the coffee bean roasting, blending and grinding processes, during two separate 8-h work periods. Additionally, the authors performed real-time Fourier transform infrared spectroscopy (FTIR) analysis of the workers' breathing zone as well as the area workplace air for the presence of organic compounds to determine the sources, as well as quantitate and identify various organic compounds proximal to the roasting and grinding processes. Real-time FTIR measurements provided both the identification and quantitation of diacetyl and 2,3-pentanedione, as well as other organic compounds generated during coffee bean roasting and grinding operations. Airborne concentrations of diacetyl in the workers' breathing zone, as eight-hour time-weighted averages were less than the ACGIH TLVs for diacetyl, while concentrations of 2,3-pentanedione were below the limit of detection in all samples. Short-term breathing zone samples revealed airborne concentrations for diacetyl that exceeded the ACGIH short-term exposure limit of 0.02 parts per million (ppm) in two samples collected on a grinder operator. FTIR analysis of air samples collected from both the workers' breathing zone and area air samples revealed low concentrations of various organics with diacetyl and 2,3-pentanedione at concentrations less than the limit of detection for the FTIR methods. Neither the breathing zone nor area air samples measured using the FTIR reflected airborne concentrations of organic compounds that, when detected, approached the ACGIH TLVs or regulatory standards, when available. FTIR analysis of headspace of ground coffee beans revealed ppm concentrations of expected alpha diketones, carbon monoxide and other volatile organic compounds (VOCs). Coffee roasting and grinding, with adequate building ventilation and typical roasted bean handling and grinding, appears to generate very low, if any, concentrations of diacetyl and 2,3-pentanedione in the workers' breathing zones. This study also confirmed via FTIR that roasted coffee beans naturally generate alpha-diketones and other organic compounds as naturally occurring compounds resultant of the roasting and then released during the grinding process.

The effects of different dry roast parameters on peanut quality using an industrial, belt-type roaster simulator

USDA-ARS?s Scientific Manuscript database

Recent lab scale experiments demonstrated that peanuts roasted to equivalent surface colors at different temperature/time combinations can vary substantially in chemical and physical properties related to product quality. This study expanded that approach to a pilot plant scale roaster that simulate...

The mineralogical transformation of a polymetallic sulfide ore during partial roasting

NASA Astrophysics Data System (ADS)

Evrard, Louis

2001-12-01

A partial desulfurization roasting process has been tested on a typical copper-zinc sulfide concentrate in a Nichols Herreshoff monohearth pilot furnace. In this process, the sulfur is partially removed and iron, to a certain degree, is preferentially oxidized. The mineralogical characterizations of the reaction products at different residence times enable the recognition of a sequence of reactions and various textural relationships during the roasting. The testing showed that a controlled desulfurization at a temperature as low as 650°C can lead to the decomposition of chalcopyrite, resulting in the formation of discrete particles of Cu2S having a size ranging from five to 20 micrometers or more.

Association mapping of SSR markers to sweet, bitter and roasted peanut sensory attributes in cultivated peanut

USDA-ARS?s Scientific Manuscript database

Certain roasted peanut quality sensory attributes are important breeding objectives for peanut product manufacturers and consumers. Currently the only means of measuring these traits is the use of a trained sensory panel. This is a costly and time-consuming process. It is desirable, from a cost, ti...

Nutrient composition of raw, dry-roasted, and skin-on cashews

USDA-ARS?s Scientific Manuscript database

Cashew nuts are the second most popular tree nut and sales are growing at a rate of 7% per annum. The highest quality cashew nuts are traditionally whole, oil-roasted, and devoid of skins. The recent development of a technique to remove the caustic cashew nut shell liquid from cashews and leave th...

75 FR 22469 - National Emission Standards for Hazardous Air Pollutants: Gold Mine Ore Processing and Production...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-28

... the lower TRI reporting threshold for mercury that went into effect about that time. Following this... roasting temperatures, which readily volatilize available mercury from the ore. The mercury concentrations... temperatures. Dry grinding of the ore prior to roasting is primarily a source of particulate matter (PM...

Effect of kernel characteristics on color and flavor development during peanut roasting: two years of data

USDA-ARS?s Scientific Manuscript database

Experiments with Crop Year (CY) 2014 samples from the Uniform Peanut Performance Trials (UPPT) revealed that color and flavor profile development were related to kernel moisture content (MC) during dry roasting. That work was repeated with CY 2015 UPPT samples with additional replication. Raw MC, ...

9 CFR 317.344 - Identification of major cuts of meat products.

Code of Federal Regulations, 2011 CFR

2011-01-01

... products. 317.344 Section 317.344 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... 82165, Dec. 29, 2010. The major cuts of single-ingredient, raw meat products are: Beef chuck blade roast, beef loin top loin steak, beef rib roast large end, beef round eye round steak, beef round top round...

Influence of quinoa roasting on sensory and physiochemical properties of allergen-free, gluten-free cakes

USDA-ARS?s Scientific Manuscript database

Quinoa is a valuable source of quality protein, carbohydrates, essential fatty acids and micronutrients. The objective of this study was to roast quinoa and characterize it with regard to particle size, proximate, fatty acid, starch digestion, and total phenolics analyses, as well as pasting propert...

Volatile constituents of roasted tigernut oil (Cyperus esculentus L.).

PubMed

Lasekan, Ola

2013-03-30

Volatile compounds play a key role in determining the sensory appreciation of vegetable oils. In this study a systematic evaluation of odorants responsible for the characteristic flavour of roasted tigernut oil was carried out. A total of 75 odour-active volatiles were identified. From these, 13 aroma compounds showing high flavour dilution factors in the range of 16 to 128 were quantified by their odour activity values (OAVs). On the basis of high OAVs in oil, the following aroma compounds [vanillin (chocolate, sweet vanilla), 5-ethylfurfural (caramel, spicy), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (caramel), phenyl acetaldehyde (honey-like), ethanone, 1-(4-hydroxy-3-methoxyphenyl) (faint vanilla)] were elucidated as important contributors to the overall chocolate, sweet vanilla, butterscotch aroma of the oil. Odorants with high concentrations in the roasted tigernut oil such as 5-hydroxymethylfurfural, ethyl hexadecanoate, n-propyl-9,12-octadecadienoate gave relatively low OAVs, so their contributions to the overall orthonasal aroma impression of roasted tigernut oil can be assumed to be low. © 2012 Society of Chemical Industry.

Cholesterol and fatty acids profile of Brazilian commercial chicken giblets.

PubMed

Pereira, Nádia Rosa; Muniz, Edvani Curti; Matsushita, Makoto; Evelázio de Souza, Nilson

2002-06-01

This study was carried out to determine the chemical composition, cholesterol contents and fatty acids profile of Brazilian commercial chicken giblets. The analysis were performed in gizzard, liver and heart in natura and also in cooked gizzard, fried liver and roasted heart. Fat and cholesterol contents ranged from 0.88% and 72.68 mg/100 g, in cooked gizzard, to 22.19% and 213.18 mg/100 g, in roasted heart. As the fat content gets higher, so does the cholesterol content. Palmitic (C16:0) and stearic acids (C18:0) were the predominant saturated fatty acids (SFA). The C16:0 ranged from 6.39% in cooked gizzard to 18.51% in fried liver. The C18:0 level ranged from 6.62% in roasted heart to 19.19% in cooked gizzard. Linoleic acid (C18:2 omega 6) was the predominant polyunsaturated fatty acid (PUFA). The data revealed that the three different analysed giblets presented a good PUFA/SFA ratio, with values of 1.11, 1.14 and 1.40 for cooked gizzard, fried liver and roasted heart, respectively.

Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum.

PubMed

Oltra, O R; Farmer, L J; Gordon, A W; Moss, B W; Birnie, J; Devlin, D J; Tolland, E L C; Tollerton, I J; Beattie, A M; Kennedy, J T; Farrell, D

2015-02-01

In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were “tenderness”, “sweet flavour”, “meaty aftertaste”, “roast lamb flavour” and “roast lamb aftertaste”. In contrast, the texture attribute “rubbery” and the flavour attributes “bitter flavour” and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with “rubbery” texture and a negative association with “tenderness” and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, “sweet flavour”,“meaty aftertaste”, “roast lamb flavour”, “roast lamb aftertaste” and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds.

Ultrasmall fluorescent nanoparticles derived from roast duck: their physicochemical characteristics and interaction with human serum albumin.

PubMed

Cong, Shuang; Bi, Jingran; Song, Xunyu; Yu, Chenxu; Tan, Mingqian

2018-04-25

Fluorescent nanoparticles (FNPs) produced from roast meat have drawn widespread attention due to their potential hazards to human health. In this paper, the presence of ultrasmall FNPs in roast duck and their interaction with human serum albumin (HSA) were reported. The processing-induced FNPs have an average size of 1.3 nm with a relative fluorescence quantum yield of 4.4%. X-ray photoelectron spectroscopy showed that the FNPs are composed of carbon (70.48%), nitrogen (6.25%), oxygen (22.17%) and sulfur (1.11%), with hydroxyl, carboxyl and amino groups present on their surface. The presence of FNPs could cause fluorescence quenching of HSA, which was ascribed to the static quenching mechanism via the electrostatic interaction as analyzed by isothermal titration calorimetry. The α-helix contents of HSA decreased after the addition of FNPs, demonstrating that these processing-induced FNPs could cause structural alteration of HSA. These results provided insights into the formation of nanoparticles in roast duck, and offered important information about the binding mechanism of these nanoparticles with HSA, which may have physiological implications.

Alkylpyridiniums. 2. Isolation and quantification in roasted and ground coffees.

PubMed

Stadler, Richard H; Varga, Natalia; Milo, Christian; Schilter, Benoit; Vera, Francia Arce; Welti, Dieter H

2002-02-27

Recent model studies on trigonelline decomposition have identified nonvolatile alkylpyridiniums as major reaction products under certain physicochemical conditions. The quaternary base 1-methylpyridinium was isolated from roasted and ground coffee and purified by ion exchange and thin-layer chromatography. The compound was characterized by nuclear magnetic resonance spectroscopy ((1)H, (13)C) and mass spectrometry techniques. A liquid chromatography-electrospray ionization tandem mass spectrometry method was developed to quantify the alkaloid in coffee by isotope dilution mass spectrometry. The formation of alkylpyridiniums is positively correlated to the roasting degree in arabica coffee, and highest levels of 1-methylpyridinium, reaching up to 0.25% on a per weight basis, were found in dark roasted coffee beans. Analyses of coffee extracts also showed the presence of dimethylpyridinium, at concentrations ranging from 5 to 25 mg/kg. This is the first report on the isolation and quantification of alkylpyridiniums in coffee. These compounds, described here in detail for the first time, may have an impact on the flavor/aroma profile of coffee directly (e.g., bitterness), or indirectly as precursors, and potentially open new avenues in the flavor/aroma modulation of coffee.

Changes in sensory quality characteristics of coffee during storage

PubMed Central

Kreuml, Michaela T L; Majchrzak, Dorota; Ploederl, Bettina; Koenig, Juergen

2013-01-01

How long can roasted coffee beans be stored, without reducing the typical coffee flavor which is mainly responsible for consumers’ enjoyment? In Austria, most coffee packages have a best-before date between 12 and 24 months, but it is not regulated by law. Therefore, there is the need to evaluate changes in sensory qualities of coffee beverages prepared from stored coffee beans. For preparation of the coffee beverages, the paper filter method was used. In the quantitative descriptive analysis (QDA) 10 trained assessors evaluated the intensity of 30 coffee attributes after roasting at the 9th and 18th month of storage, respectively. The sensory evaluation results showed reduction in the sensory qualities of coffee beverages after 9 months storage of roasted coffee beans. The positive associated odor and flavor attributes decreased in their intensity, whereas the negative associated odor and flavor attributes increased significantly (P < 0.05). After 18 months of storage, the rancid odor and flavor which indicate oxidation processes were even considerably perceivable. Consequently, we can assume that changes in sensory quality characteristics of roasted and vacuum-packed coffee beans during storage are possible. PMID:24804030

Dark chocolate acceptability: influence of cocoa origin and processing conditions.

PubMed

Torres-Moreno, Miriam; Tarrega, Amparo; Costell, Elvira; Blanch, Consol

2012-01-30

Chocolate properties can vary depending on cocoa origin, composition and manufacturing procedure, which affect consumer acceptability. The aim of this work was to study the effect of two cocoa origins (Ghana and Ecuador) and two processing conditions (roasting time and conching time) on dark chocolate acceptability. Overall acceptability and acceptability for different attributes (colour, flavour, odour and texture) were evaluated by 95 consumers. Differences in acceptability among dark chocolates were mainly related to differences in flavour acceptability. The use of a long roasting time lowered chocolate acceptability in Ghanaian samples while it had no effect on acceptability of Ecuadorian chocolates. This response was observed for most consumers (two subgroups with different frequency consumption of dark chocolate). However, for a third group of consumers identified as distinguishers, the most acceptable dark chocolate samples were those produced with specific combinations of roasting time and conching time for each of the cocoa geographical origin considered. To produce dark chocolates from a single origin it is important to know the target market preferences and to select the appropriate roasting and conching conditions. Copyright © 2011 Society of Chemical Industry.

Chemistry and Mechanism of Interaction Between Molybdenite Concentrate and Sodium Chloride When Heated in the Presence of Oxygen

NASA Astrophysics Data System (ADS)

Aleksandrov, P. V.; Medvedev, A. S.; Imideev, V. A.; Moskovskikh, D. O.

2017-04-01

Roasting of molybdenum concentrates with sodium chloride has high potential and can be an alternative to oxidizing roasting and autoclave leaching; however, the chemistry and mechanism are poorly known. The chemical mechanism of the roasting process between molybdenite concentrate and sodium chloride in the presence of atmospheric oxygen is proposed. It is demonstrated that the process occurs through molybdenite oxidation, up to molybdenum trioxide, with subsequent formation of sodium polymolybdates and molybdenum dioxydichloride from molybdenum trioxide. It is found that the formation of water-soluble sodium polymolybdates from molybdenum trioxide stops over time due to passivation of sodium chloride surface by polymolybdates. It is proved experimentally that preliminary grinding of the mixture in a furnace charge leads to an increase in the polymolybdate fraction of the roasting products, which constitutes approximately 65 pct of molybdenum initially in the roasted mixture against 20 to 22 pct in a nonground mixture (or 75 to 77 pct against 30 to 33 pct of molybdenum in calcine). For the first time, the presence of the Na2S2O7 phase in the calcine was confirmed experimentally. The suggested mechanism gives possible explanations for the sharp increase of MoO2Cl2 formation within the temperature range of 673 K to 723 K (400 °C to 450 °C) that is based on the catalytic reaction of molybdenum dioxydichloride from the Na2S2O7 liquid phase as it runs in a melt.

Effect of Household Coffee Processing on Pesticide Residues as a Means of Ensuring Consumers' Safety.

PubMed

Mekonen, Seblework; Ambelu, Argaw; Spanoghe, Pieter

2015-09-30

Coffee is a highly consumed and popular beverage all over the world; however, coffee beans used for daily consumption may contain pesticide residues that may cause adverse health effects to consumers. In this monitoring study, the effect of household coffee processing on pesticide residues in coffee beans was investigated. Twelve pesticides, including metabolites and isomers (endosulfan α, endosulfan β, cypermethrin, permethrin, deltamethrin, chlorpyrifos ethyl, heptachlor epoxide, hexachlorobenzene, p'p-DDE, p'p-DDD, o'p-DDT, and p'p-DDT) were spiked in coffee beans collected from a local market in southwestern Ethiopia. The subsequent household coffee processing conditions (washing, roasting, and brewing) were established as closely as possible to the traditional household coffee processing in Ethiopia. Washing of coffee beans showed 14.63-57.69 percent reduction, while the roasting process reduced up to 99.8 percent. Chlorpyrifos ethyl, permethrin, cypermethrin, endosulfan α and β in roasting and all of the 12 pesticides in the coffee brewing processes were not detected. Kruskal-Wallis analysis indicated that the reduction of pesticide residues by washing is significantly different from roasting and brewing (P < 0.0001). However, there was no significant difference between coffee roasting and brewing (P > 0.05). The processing factor (PF) was less than one (PF < 1), which indicates reduction of pesticides under study during processing of the coffee beans. The cumulative effect of the three processing methods has a paramount importance in evaluating the risks associated with ingestion of pesticide residues, particularly in coffee beans.

Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels.

PubMed

Riveros, Cecilia G; Nepote, Valeria; Grosso, Nelson R

2016-01-15

Sunflower seeds are susceptible to developing rancidity and off-flavours through lipid oxidation. Edible coatings and essential oils have proven antioxidant properties in different food products. The purpose of this study was to evaluate the combined effect of using an edible coating and thyme and basil essential oils to preserve the chemical and sensory quality parameters of roasted sunflower seeds during storage. 50% DPPH inhibitory concentration (IC50) values of 0.278 and 0.0997 µg mL(-1) were observed for thyme and basil, respectively. On storage day 40, peroxide values were 80.68, 70.28, 68.43, 49.31 and 33.87 mEq O2 kg(-1) in roasted sunflower seeds (RS), roasted sunflower seeds coated with carboxymethyl cellulose (CMC) (RS-CMC), roasted sunflower seeds coated with CMC added with basil (RS-CMC-A), thyme (RS-CMC-T) and butylated hydroxytoluene (RS-CMC-BHT), respectively. RS-CMC-T and RS-CMC-BHT presented the lowest peroxide values, conjugated dienes and p-anisidine values during storage. RS-CMC-BHT, RS-CMC-T, and RS-CMC-A showed the lowest oxidized and cardboard flavour intensity ratings. On storage day 40, roasted sunflower flavour intensity ratings were higher in RS-CMC-T and RS-CMC-A. Thyme and basil essential oils added to the CMC coating improved the sensory stability of this product during storage, but only thyme essential oil increased their chemical stability. © 2015 Society of Chemical Industry.

Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.

PubMed

Payne, Mark J; Hurst, W Jeffrey; Miller, Kenneth B; Rank, Craig; Stuart, David A

2010-10-13

Low molecular weight flavan-3-ols are thought to be responsible, in part, for the cardiovascular benefits associated with cocoa powder and dark chocolate. The levels of epicatechin and catechin were determined in raw and conventionally fermented cacao beans and during conventional processing, which included drying, roasting, and Dutch (alkali) processing. Unripe cacao beans had 29% higher levels of epicatechin and the same level of catechin compared to fully ripe beans. Drying had minimal effect on the epicatechin and catechin levels. Substantial decreases (>80%) in catechin and epicatechin levels were observed in fermented versus unfermented beans. When both Ivory Coast and Papua New Guinea beans were subjected to roasting under controlled conditions, there was a distinct loss of epicatechin when bean temperatures exceeded 70 °C. When cacao beans were roasted to 120 °C, the catechin level in beans increased by 696% in unfermented beans, by 650% in Ivory Coast beans, and by 640% in Papua New Guinea fermented beans compared to the same unroasted beans. These results suggest that roasting in excess of 70 °C generates significant amounts of (-)-catechin, probably due to epimerization of (-)-epicatechin. Compared to natural cocoa powders, Dutch processing caused a loss in both epicatechin (up to 98%) and catechin (up to 80%). The epicatechin/catechin ratio is proposed as a useful and sensitive indicator for the processing history of cacao beans.

The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils.

PubMed

Al Juhaimi, Fahad; Musa Özcan, Mehmet; Ghafoor, Kashif; Babiker, Elfadıl E

2018-03-15

In this study, the effect of microwave (360W, 540W and 720W) oven roasting on oil yields, phenolic compounds, antioxidant activity, and fatty acid composition of some apricot kernel and oils was investigated. While total phenol contents of control group of apricot kernels change between 54.41mgGAE/100g (Soğancıoğlu) and 59.61mgGAE/100g (Hasanbey), total phenol contents of kernel samples roasted in 720W were determined between 27.41mgGAE/100g (Çataloğlu) and 34.52mgGAE/100g (Soğancıoğlu). Roasting process in microwave at 720W caused the reduction of some phenolic compounds of apricot kernels. The gallic acid contents of control apricot kernels ranged between 7.23mg/100g (Kabaaşı) and 11.23mg/100g (Çataloğlu) whereas the gallic acid contents of kernels roasted in 540W changed between 15.35mg/100g (Soğancıoğlu) and 21.17mg/100g (Çataloğlu). In addition, oleic acid contents of control group oils vary between 65.98% (Soğancıoğlu) and 71.86% (Hasanbey), the same fatty acid ranged from 63.48% (Soğancıoğlu) to 70.36% (Hasanbey). Copyright © 2017 Elsevier Ltd. All rights reserved.

Assessment of the Sensitizing Potential of Processed Peanut Proteins in Brown Norway Rats: Roasting Does Not Enhance Allergenicity

PubMed Central

Kroghsbo, Stine; Rigby, Neil M.; Johnson, Philip E.; Adel-Patient, Karine; Bøgh, Katrine L.; Salt, Louise J.; Mills, E. N. Clare; Madsen, Charlotte B.

2014-01-01

Background IgE-binding of process-modified foods or proteins is the most common method for examination of how food processing affects allergenicity of food allergens. How processing affects sensitization capacity is generally studied by administration of purified food proteins or food extracts and not allergens present in their natural food matrix. Objectives The aim was to investigate if thermal processing increases sensitization potential of whole peanuts via the oral route. In parallel, the effect of heating on sensitization potential of the major peanut allergen Ara h 1 was assessed via the intraperitoneal route. Methods Sensitization potential of processed peanut products and Ara h 1 was examined in Brown Norway (BN) rats by oral administration of blanched or oil-roasted peanuts or peanut butter or by intraperitoneal immunization of purified native (N-), heated (H-) or heat glycated (G-)Ara h 1. Levels of specific IgG and IgE were determined by ELISA and IgE functionality was examined by rat basophilic leukemia (RBL) cell assay. Results In rats dosed orally, roasted peanuts induced significant higher levels of specific IgE to NAra h 1 and 2 than blanched peanuts or peanut butter but with the lowest level of RBL degranulation. However, extract from roasted peanuts was found to be a superior elicitor of RBL degranulation. Process-modified Ara h 1 had similar sensitizing capacity as NAra h 1 but specific IgE reacted more readily with process-modified Ara h 1 than with native. Conclusions Peanut products induce functional specific IgE when dosed orally to BN rats. Roasted peanuts do not have a higher sensitizing capacity than blanched peanuts. In spite of this, extract from roasted peanuts is a superior elicitor of RBL cell degranulation irrespectively of the peanut product used for sensitization. The results also suggest that new epitopes are formed or disclosed by heating Ara h 1 without glucose. PMID:24805813

Physical and chemical mechanism underlying ultrasonically enhanced hydrochloric acid leaching of non-oxidative roasting of bastnaesite.

PubMed

Zhang, Dongliang; Li, Mei; Gao, Kai; Li, Jianfei; Yan, Yujun; Liu, Xingyu

2017-11-01

In this study, we investigated an alternative to the conventional hydrochloric acid leaching of roasted bastnaesite. The studies suggested that the rare earth oxyfluorides in non-oxidatively roasted bastnaesite can be selectively leached only at elevated temperatures Further, the Ce(IV) in oxidatively roasted bastnaesite does not leach readily at low temperatures, and it is difficult to induce it to form a complex with F - ions in order to increase the leaching efficiency. Moreover, it is inevitably reduced to Ce(III) at elevated temperatures. Thus, the ultrasonically-assisted hydrochloric acid leaching of non-oxidatively roasted bastnaesite was studied in detail, including, the effects of several process factors and the, physical and chemical mechanisms underlying the leaching process. The results show that the leaching rate for the ultrasonically assisted process at 55°C (65% rare earth oxides) is almost the same as that for the conventional leaching process at 85°C. Based on the obtained results, it is concluded that ultrasonic cavitation plays a key role in the proposed process, resulting not only in a high shear stress, which damages the solid surface, but also in the formation of hydroxyl radicals (OH) and hydrogen peroxide (H 2 O 2 ). Standard electrode potential analysis and experimental results indicate that Ce(III) isoxidized by the hydroxyl radicals to Ce(IV), which can be leached with F - ions in the form of a complex, and that the Ce(IV) can subsequently be reduced to Ce(III) by the H 2 O 2. This prevents the Cl - ions in the solution from being oxidized to form chlorine. These results imply that the ultrasonically-assisted process can be used for the leaching of non-oxidatively roasted bastnaesite at low temperatures in the absence of a reductant. Copyright © 2017 Elsevier B.V. All rights reserved.

Application of EPR spectroscopy to the examination of pro-oxidant activity of coffee.

PubMed

Krakowian, Daniel; Skiba, Dominik; Kudelski, Adam; Pilawa, Barbara; Ramos, Paweł; Adamczyk, Jakub; Pawłowska-Góral, Katarzyna

2014-05-15

Free radicals present in coffee may be responsible for exerting toxic effects on an organism. The objectives of this work were to compare free radicals properties and concentrations in different commercially available coffees, in solid and liquid states, and to determine the effect of roasting on the formation of free radicals in coffee beans of various origins. The free radicals content of 15 commercially available coffees (solid and liquid) was compared and the impact of processing examined using electron paramagnetic resonance (EPR) spectroscopy at X-band (9.3 GHz). First derivative EPR spectra were measured at microwave power in the range of 0.7-70 mW. The following parameters were calculated for EPR spectra: amplitude (A), integral intensity (I), and line-width (ΔBpp); g-Factor was obtained from resonance condition. Our study showed that free radicals exist in green coffee beans (10(16) spin/g), roasted coffee beans (10(18) spin/g), and in commercially available coffee (10(17)-10(18) spin/g). Free radical concentrations were higher in solid ground coffee than in instant or lyophilised coffee. Continuous microwave saturation indicated homogeneous broadening of EPR lines from solid and liquid commercial coffee samples as well as green and roasted coffee beans. Slow spin-lattice relaxation processes were found to be present in all coffee samples tested, solid and liquid commercial coffees as well as green and roasted coffee beans. Higher free radicals concentrations were obtained for both the green and roasted at 240 °C coffee beans from Peru compared with those originating from Ethiopia, Brazil, India, or Colombia. Moreover, more free radicals occurred in Arabica coffee beans roasted at 240 °C than Robusta. EPR spectroscopy is a useful method of examining free radicals in different types of coffee. Copyright © 2013 Elsevier Ltd. All rights reserved.

Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science.

PubMed

Ortner, Eva; Granvogl, Michael; Schieberle, Peter

2016-11-02

Heat-processing of Brassica seeds led to the formation of a characteristic pleasant popcorn-like and coffee-like aroma impression compared to the mainly pea-like aroma of the corresponding raw seeds. To analyze this phenomenon on a molecular basis, raw and roasted white mustard seeds and rapeseeds were analyzed using the sensomics approach. Application of comparative aroma extract dilution analysis (cAEDA) and identification experiments to raw and roasted (140 °C, 30 min) mustard seeds revealed 36 odorants (all identified for the first time) and 47 odorants (41 newly identified), respectively. Twenty-seven odorants in raw and 43 odorants in roasted (140 °C, 60 min) rapeseeds were found, which were all described for the first time. Among the set of volatiles, 2-isopropyl-3-methoxypyrazine (earthy, pea-like) and 4-ethenyl-2-methoxyphenol (clove-like, smoky) showed high FD factors in both raw seeds. 4-Hydroxy-2,5-dimethylfuran-3(2H)-one (caramel-like), 2,3-diethyl-5-methylpyrazine (earthy), dimethyl trisulfide (cabbage-like), and 2-acetyl-1-pyrroline (popcorn-like) were present at high flavor dilution (FD) factors in both roasted Brassica seeds. Odorants, differing in cAEDA or showing high FD factors in at least one of the seeds, were quantitated by stable isotope dilution analysis (SIDA), followed by the calculation of odor activity values (OAVs) using odor thresholds determined in refined sunflower oil. Eighteen aroma compounds in raw and 28 in roasted mustard seeds as well as 14 in raw and 25 in roasted rapeseeds revealed OAVs ≥1. All four aroma recombinates, prepared by mixing the odorants showing OAVs ≥1 in their naturally occurring concentrations, showed a very good similarity with the original seeds and, thus, proved the successful characterization of the respective key odorants.

Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix.

PubMed

Oh, Sumi; Kim, Mi-Ja; Park, Kye Won; Lee, Jae Hwan

2015-11-01

Antioxidant properties of the aqueous extracts of hulled barley (Hordeum vulgare L.) that had been roasted at 210 °C for 20 min were determined in bulk oil and oil-in-water (O/W) emulsions. Bulk oils were heated at 60, 100, and 180 °C, and O/W emulsions were oxidized under riboflavin photosensitization. The content of phenolic compounds was analyzed by high-performance liquid chromatography, and in vitro antioxidant assays were also conducted. The major phenolics contained in the aqueous extract of roasted hulled barley (AERB) were p-coumaric, ferulic, protocatechuic, chlorogenic, 4-hydroxybenzoic, and vanillic acids. Depending on the concentration and oxidation temperature, AERB had antioxidant or prooxidant properties in bulk oil. At 60 °C, AERB at a concentration of 0.5% acted as a prooxidant, whereas at 1.0% it acted as an antioxidant. At 100 °C, AERB acted as an antioxidant irrespective of concentration. In 180 °C conditions, 0.5% AERB acted as a prooxidant, whereas other concentrations of AERB acted as antioxidants. In the case of riboflavin photosensitized O/W emulsions, AERB showed antioxidant properties irrespective of concentration. Antioxidant abilities of AERB are affected by the food matrix, including bulk oil and O/W emulsions, and concentrations of AERB, even though diverse phenolic compounds may display high antioxidant properties in in vitro assays. Roasted barley has been widely used as a tea ingredient in East Asian countries such as Korea, China, and Japan. The highly antioxidative properties of the aqueous extracts of roasted barley have been confirmed in bulk oil and O/W emulsions as well as in vitro assays because of the presence of phenolic compounds. The results of this study can contribute to the development of antioxidant-rich beverages using roasted barley by aiding in the selection of proper food matrix-containing extracts of high phenolic compounds, as well as by expanding consumers’ choices for healthy beverages. © 2015 Institute of Food Technologists®

Furan in roasted, ground and brewed coffee

PubMed

Gruczyńska, Eliza; Kowalska, Dorota; Kozłowska, Mariola; Majewska, Ewa; Tarnowska, Katarzyna

2018-01-01

Coffee is the most popular hot beverage in the world. The annual coffee production in 2010, 2014 and 2016 was 8.1, 9.0 and 9.3 million tons respectively. There are more than 100 coffee species, but only two of them: Arabica (Coffea arabica) and Robusta (Coffea canephora) have gained commercial importance. During roasting of green coffee beans not only desirable compounds are formed, that exert positive influence on the taste and flavour of coffee, but also small quantities of undesirable ones. Furan (C4H4O) is one of the latter. Furan is a volatile compound (boiling temp. of 31.4 oC) formed during thermal processing of food. The toxicity of furan has been well documented and it is classified as “possible human carcinogen” (Group 2B) by the International Agency for Research on Cancer. Various pathways have been reported for furan formation during food processing. It can be formed from carbohydrates, amino acids by their thermal degradation or thermal re-arrangement and by oxidation of ascorbic acid and polyunsaturated acids and carotenoids. High concentrations of furan have been reported in coffee, baked and roasted food and in food subjected to preserving in cans and jars. Furan levels in brewed coffee are typically near or below 120 μg/L, but it can approach thousands μg/kg in roasted whole beans or ground coffee. The highest concentration of furan in roasted coffee reaches the level of 7000 μg/kg. Taking into account that coffee is the most popular hot drink, it becomes the main contributor to furan exposure from dietary sources for adults. In this article the published scientific papers concerned with the presence of furan in roasted non-brewed and brewed coffee have been reviewed. The formation mechanisms and occurrence of furan in coffee and the harmful influence of furan on the consumer health have been discussed.

Studies of acrylamide level in coffee and coffee substitutes: influence of raw material and manufacturing conditions.

PubMed

Mojska, Hanna; Gielecińska, Iwona

2013-01-01

Many animal studies have shown that acrylamide is both neurotoxic and carcinogenic. The first reports of acrylamide actually having been found in foodstuffs were published in 2002 by the Swedish National Food Agency in conjunction with scientists from the University of Stockholm. It has since been demonstrated that acrylamide arises in foodstuffs by the Maillard reaction, ie. between free asparagine and reducing sugars at temperatures >120 degrees C. Coffee in fact, forms one of the principal dietary sources of acrylamide, where it is normally drunk in large quantities throughout many countries worldwide that includes Poland. Thus, it constitutes a major dietary component in a wide range of population groups, mainly ranging from late adolescents to the elderly. To determine the acrylamide level in commercial samples of roasted and instant coffee and in coffee substitutes by LC-MS/MS method. The influence of coffee species and colour intensity of coffee on acrylamide level was also detailed. A total of 42 samples of coffee were analysed which included 28 that were ground roasted coffee, 11 instant coffees and 3 coffee substitutes (grain coffee). Analytical separation of acrylamide from coffee was performed by liquid chromatography followed by tandem mass spectrometry (LC-MS/MS). To evaluate the colour intensity of ground roasted coffee and instant coffee we used method of arranging (sequence). The highest mean acrylamide concentrations were found in coffee substitutes (818 pg/kg) followed by instant coffee (358 microg/kg) and then roasted coffee (179 microg/kg). One single cup of coffee (160 ml) delivered on average from 0.45 microg acrylamide in roasted coffee to 3.21 microg in coffee substitutes. There were no significant differences in acrylamide level between the coffee species ie. Arabica vs Robusta or a mixture thereof. The various methods of coffee manufacture also showed no differences in acrylamide (ie. freeze-dried coffee vs agglomerated coffee). A significant negative correlation was observed between acrylamide levels and the intensity of colour in roasted coffee; this was not the case however for instant coffee. It was demonstrated that roasting process had the most significant effect on acrylamide levels in natural coffee, however there were no relationships found with coffee species. Due to the high acrylamide levels demonstrated in coffee substitutes, recommended amounts should be defined and manufacturers should be obliged to reduce such levels in these products.

Comparison of the digestibility of the major peanut allergens in thermally processed peanuts and in pure form

USDA-ARS?s Scientific Manuscript database

It has been suggested that boiling or frying of peanuts lead to less allergenic products than roasting. Here, we have compared the digestibility of the major peanut allergens in the context of peanuts subjected to boiling, frying, or roasting, and in purified form. The soluble peanut extracts and ...

Association mapping of SSR markers to sweet, bitter and roasted peanut sensory attributes in cultivated peanut

USDA-ARS?s Scientific Manuscript database

Certain roasted peanut quality sensory attributes are very important breeding objectives for peanut manufactory and consumers. Currently the only means of measuring these traits is the use of a trained sensory panel. This is a costly and time-consuming process. It is desirable, from a cost, time an...

Microbiological safety of commercial prime rib preparation methods: thermal inactivation of Salmonella spp. in mechanically tenderized beef roasts

USDA-ARS?s Scientific Manuscript database

A survey of food service operations in a medium-size Midwestern city was conducted to evaluate the microbiological safety of prime rib preparation methods relative to survival of Salmonella spp. in both intact and tenderized (non-intact) product. All six restaurants visited seared rib eye roasts (ai...

Antioxidant and Antiradical Activity of Coffee

PubMed Central

Yashin, Alexander; Yashin, Yakov; Wang, Jing Yuan; Nemzer, Boris

2013-01-01

This review summarizes published information concerning the determination of antioxidant activity (AA) in coffee samples by various methods (ORAC, FRAP, TRAP, TEAC, etc.) in vitro and limited data of antiradical activity of coffee products in vitro and in vivo. Comparison is carried out of the AA of coffee Arabica and coffee Robusta roasted at different temperatures as well as by different roasting methods (microwave, convection, etc.). Data on the antiradical activity of coffee is provided. The antioxidant activity of coffee, tea, cocoa, and red wine is compared. At the end of this review, the total antioxidant content (TAC) of coffee samples from 21 coffee-producing countries as measured by an amperometric method is provided. The TAC of green and roasted coffee beans is also compared. PMID:26784461

Chemopreventive Potential of Raw and Roasted Pistachios Regarding Colon Carcinogenesis

PubMed Central

Glei, Michael; Ludwig, Diana; Lamberty, Julia; Fischer, Sonja; Schlörmann, Wiebke

2017-01-01

Pistachios are rich in health-promoting bioactive compounds such as B vitamins, γ-tocopherol, polyphenols and dietary fiber, which could contribute to the reduction of colon cancer risk in terms of chemoprevention (Fischer, S.; Glei, M. Health-Potential of Nuts. Ernaehrungs Umsch. Int. 2013, 60, 206–215.). Since pistachios are often consumed roasted, the present study aims at investigating the influence of different roasting conditions (RC) on potential chemopreventive effects of pistachios in colon adenoma cells such as growth and apoptosis, genotoxic- and anti-genotoxic effects and modulation of gene expression of detoxifying enzymes (CAT, SOD2, GPx1, and GSTP1). Fermentation supernatants (FS) were obtained from raw and roasted (RC1 = 141 °C/25 min, RC2 = 160 °C/15 min and RC3 = 185 °C/21 min) pistachios after in vitro fermentation. FS of pistachios significantly reduced LT97 cell growth in a time- and dose-dependent manner. Compared to the blank control, pistachio FS (2.5%) led to a significant average reduction of H2O2-induced DNA damage (1.5-fold). Levels of CAT mRNA were significantly increased (1.3-fold, on average for 5% FS). Pistachio FS (5%) significantly increased the number of early apoptotic cells (up to 2.1-fold) and levels of caspase-3 activities (up to 6.9-fold). The present results confirm a chemopreventive potential of pistachios, which is mediated by growth inhibition, induction of apoptosis and anti-genotoxic effects, as well as induction of CAT. These effects remain mostly unaffected by roasting. PMID:29258268

Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits.

PubMed

Vinson, Joe A; Cai, Yuxing

2012-02-01

Free and total (after basic hydrolysis) polyphenols in nine types of raw and roasted nuts and two types of peanut butter (54 commercial samples) were analyzed after methanol extraction by a single step Folin-Ciocalteu reagent using catechin as standard. Walnuts had the highest free and total polyphenols in both the combined raw and roasted samples. Total polyphenols in the nuts were significantly higher than free polyphenols. Roasting had little effect on either free or total polyphenols in nuts. Raw and roasted walnuts had the highest total polyphenols. The efficacy of raw and roasted nut antioxidants was assessed by measuring the ability of the free polyphenol nut extracts to inhibit the oxidation of lower density lipoproteins (LDL + VLDL). A nut polyphenol, catechin, was measured after binding of three nut extracts to lower density lipoproteins. Walnut polyphenols had the best efficacy among the nuts and also the highest lipoprotein-bound antioxidant activity. Based on USDA availability data, the per capita total polyphenols was 162 mg from nuts per day in 2008. This corresponds to 19% of the total polyphenols from fruits and vegetables, nuts, grains, oils and spices in the US diet. Nuts provided 158 mg of polyphenols per day to the European Union diet. Nuts are high in polyphenol antioxidants which by binding to lipoproteins would inhibit oxidative processes that lead to atherosclerosis in vivo. In human supplementation studies nuts have been shown to improve the lipid profile, increase endothelial function and reduce inflammation, all without causing weight gain. These qualities make nuts a nutritious healthy snack and food additive.

Growth performance of broilers fed on sprouted-roasted guar bean (Cyamopsis tetragonoloba) based diets.

PubMed

Madzimure, James; Muchapa, Lorraine; Gwiriri, Lovemore; Bakare, Archibold G; Masaka, Lawrence

2017-06-01

In a completely randomized block design with 96 Cobb-500 broilers, a study was conducted to evaluate the potential of dietary inclusion of sprouted then roasted guar bean in broiler diets. The 96 male day-old broiler chicks, blocked by pen into equal weight groups of six chicks replicated four times per treatment, were randomly allocated to treatment diets containing graded levels of sprouted then roasted guar bean meal (GBM) at 0, 50, 100 and 150 g kg -1 inclusion level. The guar bean was sprouted and roasted to reduce guar gum effect. Total feed intake decreased significantly as the guar bean meal content increased in the starter phase (P < 0.05), but no significant differences in intake of the finisher phase (P > 0.05) were observed. Diets containing 0 and 50 g kg -1 GBM recorded significantly higher total feed intake compared to the diet containing 150 g kg -1 GBM. Although average weight gain was not significantly different in birds fed 0 and 50 g kg -1 GBM diets, it was significantly higher than in birds fed on 100 and 150 g kg -1 GBM diets. Feed conversion ratio was not significantly different among treatment groups (P > 0.05) but showed a general decreasing trend with increasing guar bean meal inclusion level, the effect being more pronounced during the starter phase. In conclusion, the optimum inclusion level of sprouted then roasted guar bean meal in broiler diets is 50 g kg -1 .

The soda-ash roasting of chromite ore processing residue for the reclamation of chromium

NASA Astrophysics Data System (ADS)

Antony, M. P.; Tathavadkar, V. D.; Calvert, C. C.; Jha, A.

2001-12-01

Sodium chromate is produced via the soda-ash roasting of chromite ore with sodium carbonate. After the reaction, nearly 15 pct of the chromium oxide remains unreacted and ends up in the waste stream, for landfills. In recent years, the concern over environmental pollution from hexavalent chromium (Cr6+) from the waste residue has become a major problem for the chromium chemical industry. The main purpose of this investigation is to recover chromium oxide present in the waste residue as sodium chromate. Cr2O3 in the residue is distributed between the two spinel solid solutions, Mg(Al,Cr)2O4 and γ-Fe2O3. The residue from the sodium chromate production process was analyzed both physically and chemically. The compositions of the mineral phases were determined by X-ray diffraction (XRD), scanning electron microscopy (SEM), and electron probe microanalysis (EPMA). The influence of alkali addition on the overall reaction rate is examined. The kinetics of the chromium extraction reaction resulting from the residue of the soda-ash roasting process under an oxidizing atmosphere is also investigated. It is shown that the experimental results for the roasting reaction can be best described by the Ginstling and Brounshtein (GB) equation for diffusion-controlled kinetics. The apparent activation energy for the roasting reaction was calculated to be between 85 and 90 kJ·mol-1 in the temperature range 1223 to 1473 K. The kinetics of leaching of Cr3+ ions using the aqueous phase from the process residue is also studied by treating the waste into acid solutions with different concentrations.

Inhibition of clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling.....of ground turkey road containing minimal ingredients

USDA-ARS?s Scientific Manuscript database

Inhibition of Clostridium perfringens spore germination and outgrowth in ground turkey roast containing minimal ingredients (salt and sugar), by buffered vinegar (MoStatin V) and a blend (buffered) of lemon juice concentrate and vinegar (MoStatin LV) was evaluated. Ground turkey roast was formulat...

Growth and survival of Salmonella Paratyphi A in roasted marinated chicken during refrigerated storage: Effect of temperature abuse and computer simulation for cold chain management

USDA-ARS?s Scientific Manuscript database

This research was conducted to evaluate the feasibility of using a one-step dynamic numerical analysis and optimization method to directly construct a tertiary model to describe the growth and survival of Salmonella Paratyphi A (SPA) in a marinated roasted chicken product. Multiple dynamic growth a...

Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life.

PubMed

Franklin, Lillian M; Chapman, Dawn M; King, Ellena S; Mau, Mallory; Huang, Guangwei; Mitchell, Alyson E

2017-03-29

In almonds, there is no standard method for detecting oxidative changes and little data correlating consumer perception with chemical markers of rancidity. To address this, we measured peroxide values (PV), free fatty acid values (FFAs), conjugated dienes, tocopherols, headspace volatiles, and consumer hedonic response in light roasted (LR) and dark roasted (DR) almonds stored under conditions that promote rancidity development over 12 months. Results demonstrate that, although rancidity develops at different rates in LR and DR almonds, consumer liking was not significantly different between LR and DR almonds. Average hedonic ratings of almonds were found to fall below a designated acceptable score of 5 ("neither like nor dislike") by 6 months of storage. This did not correspond with recommended industry rejection standard of PV < 5 mequiv peroxide/kg oil and FFA < 1.5% oleic. FFAs remain well below <1.5% oleic during storage, indicating that FFAs are not a good marker of rancidity in roasted almonds stored in low humidity environments. Regression of consumer liking to concentration of rancidity indicators revealed that selected headspace volatiles, including heptanal, octanal, nonanal, 2-octenal, 2-heptanone, 2-pentylfuran, hexanal, and pentanal, had a better correlation with liking than did nonvolatile indicators.

Study of the Pigments in Colombian Powdered Coffee Using Photoacoustic Spectroscopy

NASA Astrophysics Data System (ADS)

Gordillo-Delgado, F.; Bedoya, A.; Marín, E.

2017-01-01

Biological pigments are chemical compounds that absorb light in the wavelength range of the visible region. They are present in all living organisms, vegetables being among their main producers. In this work, the photoacoustic spectroscopy technique was used to investigate some qualitative features related to pigments of ground and roasted coffee. The samples were collected at several Colombian commercial markets from different regions. Colombian coffee is known worldwide for its quality and flavor, being the main agricultural export product of the country. Therefore, it is important to study the composition and color of ground and roasted coffee in order to show quality and special characteristics of local varieties. Studying the content of pigments after roasting and grinding the coffee can allow a better understanding of the coloring process, which can lead to the definition of new criteria for evaluating the quality and other characteristics of the final product by comparing the optical spectra. In this work, the optical absorption spectra obtained by photoacoustic spectroscopy show absorption bands that match those of the pigments capsanthin, lutein and chlorophyll. In addition, an absorption peak in the near-infrared region was revealed, which also provides information regarding the composition of roasted and ground coffee.

Analysis of the factors creating consumer attributes of roasted beef steaks.

PubMed

Guzek, Dominika; Głąbska, Dominika; Gutkowska, Krystyna; Wierzbicki, Jerzy; Woźniak, Alicja; Wierzbicka, Agnieszka

2015-03-01

The aim of the study was to analyze the factors creating consumer attributes of roasted beef steaks of various animals. Eight cuts from 30 carcasses (characterized by various types of animal, conformation and fat class, rib fat thickness, ossification score) were selected. Samples were prepared using the roasting method and consumers rated the tenderness, juiciness, flavor, overall acceptability (rated in a 100-point scale), and satisfaction (rated from 2 to 5) for analyzed samples. No influence of type of animal, fat class, conformation class or ossification score on the results of consumer analysis was observed. For all analyzed factors, the influence of cut on consumer analysis was observed (the highest values of all consumer attributes were observed for tenderloin - for juiciness significantly higher than for other cuts, for tenderness, flavor and MQ4 comparable only with rump (RMP231), while for overall acceptability and satisfaction - with both rump cuts). For rib fat thickness consumer attributes of roasted beef meat were not linear, but the influence was observed - the highest values of consumer attributes were observed for 13 mm rib fat thickness. © 2014 Japanese Society of Animal Science.

Aroma recovery from roasted coffee by wet grinding.

PubMed

Baggenstoss, J; Thomann, D; Perren, R; Escher, F

2010-01-01

Aroma recovery as determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was compared in coffees resulting from conventional grinding processes, and from wet grinding with cold and hot water. Freshly roasted coffee as well as old, completely degassed coffee was ground in order to estimate the relationship of internal carbon dioxide pressure in freshly roasted coffee with the aroma loss during grinding. The release of volatile aroma substances during grinding was found to be related to the internal carbon dioxide pressure, and wet grinding with cold water was shown to minimize losses of aroma compounds by trapping them in water. Due to the high solubility of roasted coffee in water, the use of wet-grinding equipment is limited to processes where grinding is followed by an extraction step. Combining grinding and extraction by the use of hot water for wet grinding resulted in considerable losses of aroma compounds because of the prolonged heat impact. Therefore, a more promising two-step process involving cold wet grinding and subsequent hot extraction in a closed system was introduced. The yield of aroma compounds in the resulting coffee was substantially higher compared to conventionally ground coffee. © 2010 Institute of Food Technologists®

Dechlorination Mechanism of CuCl Residue from Zinc Hydrometallurgy by Microwave Roasting

NASA Astrophysics Data System (ADS)

Lu, Shuaidan; Ju, Shaohua; Peng, Jinhui; Zhu, Xiaoping; Srinivasakannan, C.; Zhang, Libo; Tu, Ganfeng

2015-04-01

Removal of chlorine (Cl) from the CuCl residue in the process of zinc hydrometallurgy is of great importance to improve the process economics. The current processing methods result in generation of large quantities of polluted discharge necessitating waste treatment systems. The present work attempts to de-chlorinate the CuCl residue through thermal treatment with application of microwave, towards which the effect of the major experimental factors such as roasting temperature, heating duration and particle size of samples on the process has been investigated. And the changes of Gibbs free energy (ΔG) of the dechlorination reactions are calculated which show that: 1) CuCl can react with H2O and air to produce CuO and HCl(g); 2) CuCl can be oxidized by air into CuO and Cl2 would be released. The tail gas chromatography, XRD and SEM-EDS analysis results of samples before and after microwave roasting verified the thermodynamics study results. Thus, the process of dechlorination by microwave roasting technology is feasible, and the tail gas can be mainly HCl(g) and air which can be absorbed with water and produce hydrochloride easily.

Effect of Drying Moisture Exposed Almonds on the Development of the Quality Defect Concealed Damage.

PubMed

Rogel-Castillo, Cristian; Luo, Kathleen; Huang, Guangwei; Mitchell, Alyson E

2017-10-11

Concealed damage (CD), is a term used by the nut industry to describe a brown discoloration of kernel nutmeat that becomes visible after moderate heat treatments (e.g., roasting). CD can result in consumer rejection and product loss. Postharvest exposure of almonds to moisture (e.g., rain) is a key factor in the development of CD as it promotes hydrolysis of proteins, carbohydrates, and lipids. The effect of drying moisture-exposed almonds between 45 to 95 °C, prior to roasting was evaluated as a method for controlling CD in roasted almonds. Additionally, moisture-exposed almonds dried at 55 and 75 °C were stored under accelerated shelf life conditions (45 °C/80% RH) and evaluated for headspace volatiles. Results indicate that drying temperatures below 65 °C decreases brown discoloration of nutmeat up to 40% while drying temperatures above 75 °C produce significant increases in brown discoloration and volatiles related to lipid oxidation, and nonsignificant increases in Amadori compounds. Results also demonstrate that raw almonds exposed to moisture and dried at 55 °C prior to roasting, reduce the visual sign of CD and maintain headspace volatiles profiles similar to almonds without moisture damage during accelerated storage.

Chemical composition and functional characterisation of commercial pumpkin seed oil.

PubMed

Procida, Giuseppe; Stancher, Bruno; Cateni, Francesca; Zacchigna, Marina

2013-03-30

Pumpkin (Cucurbita pepo L.) seed oil is a common product in Slovenia, Hungary and Austria and is considered a preventive agent for various pathologies, particularly prostate diseases. These properties are related to its high content of carotenoids and liposoluble vitamins. In this study the carotenoid (lutein and zeaxanthin), vitamin E (α- and γ-tocopherol) and fatty acid contents of 12 samples of commercial pumpkin seed oil were investigated together with the composition of the volatile fraction resulting from the roasting process. The aromatic profile obtained from the commercial samples was directly related to the intensity of the roasting process of the crushed pumpkin seeds. The roasting temperature played a crucial role in the concentrations of volatile substances originating from Strecker degradation, lipid peroxidation and Maillard reaction. The findings suggest that high-temperature roasting leads to the production of an oil with intense aromatic characteristics, while mild conditions, generally employed to obtain an oil with professed therapeutic characteristics, lead to a product with minor characteristic pumpkin seed oil aroma. The nutraceutical properties of the product are confirmed by the high content of α- and γ-tocopherol and carotenoids. © 2012 Society of Chemical Industry.

Recovery of Scandium from Leachate of Sulfation-Roasted Bayer Red Mud by Liquid-Liquid Extraction

NASA Astrophysics Data System (ADS)

Liu, Zhaobo; Li, Hongxu; Jing, Qiankun; Zhang, Mingming

2017-11-01

The leachate obtained from sulfation-roasted Bayer red mud is suitable for extraction of scandium by liquid-liquid solvent extraction because it contains trace amounts of Fe3+ and Si4+. In this study, a completely new metallurgical process for selective recovery of scandium from Bayer red mud was proposed. The extraction performances of Sc3+, Fe3+, Al3+, Si4+, Ca2+, and Na+ from synthetic leachate of sulfation-roasted red mud were first investigated using organophosphorus extractants (di-2-ethylhexyl phosphoric acid P204 and 2-ethylhexyl phosphoric acid mono-2-ethylhexyl ester P507) and carboxylic acid extractant (Versatic acid 10). It shows that P204 has an excellent extraction ability and that it can be applied to the scandium recovery. P507 and Versatic acid 10 are much poorer in performance for selective extraction of scandium. In the leachate of sulfation-roasted red mud, approximately 97% scandium can be recovered using a P204/sulfonated kerosene (1% v/v) extraction system under the condition of an organic-to-aqueous phase ratio of 10:1 and with an extraction temperature of 15°C.

Investigation of acyl migration in mono- and dicaffeoylquinic acids under aqueous basic, aqueous acidic, and dry roasting conditions.

PubMed

Deshpande, Sagar; Jaiswal, Rakesh; Matei, Marius Febi; Kuhnert, Nikolai

2014-09-17

Acyl migration in chlorogenic acids describes the process of migration of cinnamoyl moieties from one quinic acid alcohol group to another, thus interconverting chlorogenic acid regioisomers. It therefore constitutes a special case of transesterification reaction. Acyl migration constitutes an important reaction pathway in both coffee roasting and brewing, altering the structure of chlorogenic acid initially present in the green coffee bean. In this contribution we describe detailed and comprehensive mechanistic studies comparing inter- and intramolecular acyl migration involving the seven most common chlorogenic acids in coffee. We employe aqueous acidic and basic conditions mimicking the brewing of coffee along with dry roasting conditions. We show that under aqueous basic conditions intramolecular acyl migration is fully reversible with basic hydrolysis competing with acyl migration. 3-Caffeoylquinic acid was shown to be most labile to basic hydrolysis. We additionally show that the acyl migration process is strongly pH dependent with increased transesterification taking place at basic pH. Under dry roasting conditions acyl migration competes with dehydration to form lactones. We argue that acyl migration precedes lactonization, with 3-caffeoylquinic acid lactone being the predominant product.

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.

PubMed

Roldán, Mar; Antequera, Teresa; Pérez-Palacios, Trinidad; Ruiz, Jorge

2014-05-01

This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts. Copyright © 2014 Elsevier Ltd. All rights reserved.

Validation of analytical conditions for determination of polycyclic aromatic hydrocarbons in roasted coffee by gas chromatography-mass spectrometry.

PubMed

Guatemala-Morales, Guadalupe María; Beltrán-Medina, Elisa Alejandra; Murillo-Tovar, Mario Alfonso; Ruiz-Palomino, Priscilla; Corona-González, Rosa Isela; Arriola-Guevara, Enrique

2016-04-15

Polycyclic aromatic hydrocarbons (PAHs) are of significant interest due to their genotoxicity in humans. PAHs quantification in coffee is complex since some of its compounds interfere in the chromatographic analysis, which hinders the reliable determination of the PAHs. Analytical conditions for the ultrasound extraction, purification and quantification of 16 PAHs in roasted coffee were studied. The better extraction efficiency of benzo[a]pyrene (68%) from ground-roasted coffee was achieved with a solvent ratio of Hex:MC (9:1 v/v) and three extraction periods of 20 min, followed by alkaline saponification and purification of the extracts. The detection limits were 0.85-39.32 ng mL(-1), and the quantification limits from 2.84 to 131.05 ng mL(-1), obtained for fluoranthene and chrysene, respectively. The extraction was effective for most of the analytes, with recoveries of 39.8% dibenzo[ah]anthracene and 69.0% benzo[b]fluoranthene. For coffee roasted in a spouted bed reactor, the summation of the 16 PAHs ranged from 3.5 to 16.4 μg kg(-1). Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of Mechanochemical and Roasting Techniques for Extraction of Rare Earth Elements from Indonesian Low-Grade Bauxite

NASA Astrophysics Data System (ADS)

Kusrini, E.; Harjanto, S.; Herdino, F.; Prasetyanto, EA; Rahman, A.

2018-03-01

In this research, the extraction of lanthanides from low-grade bauxite via mechanochemical and roasting methods has been studied. The addition of NaOH during mechanochemical process significantly increased the yield of collected rare earth elements. The effect of roasting process at temperatures in the ranges from 400°C to 1100°C was analyzed. The highest recovery values of lanthanide that extracted from low-grade bauxite at various temperatures and ratio low-grade bauxite and NaOH solid, with variations in the ratio of 1: 1 and 2: 1 were obtained for yttrium (∼95.6%), lanthanum (∼79.6%), cerium (∼54.7%), neodymium (∼81.8%), and samarium (∼80.0%) from the theoretical value.

Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham.

PubMed

Juncher, Dorte; Rønn, Birgitte; Beck Hansen, Tina; Henckel, Poul; Karlsson, Anders; Skibsted, Leif H; Bertelsen, Grete

2003-02-01

Pre-slaughter physiological conditions (A serving as control, B subjected to treadmill exercise immediately prior to stunning, C epinephrine injection 15 h prior to slaughter, and D epinephrine injection 15 h prior to slaughter and subjected to treadmill exercise immediately before stunning) were found to significantly affect colour and lipid oxidation of sliced, retail packed roast ham, produced from nitrite-cured (78 ppm nitrite) M. Longissimus dorsi. The pre-slaughter treatment resulted in variations in the level of glycogen, lactate, ATP and IMP and pH development as monitored in Longissimus dorsi muscles, with the lowest ultimate pH (pH(u)) in muscles from non-epinephrine treated pigs (treatments A and B). The initial tristimulus L(∗)-value and the L(∗)-value during chill storage of sliced roast ham packed in laminates with low or with very low oxygen transmission rate (OTR=40 and <0.5 cm(3)/m(2)/atm/24 h, respectively) were significantly affected by treatment, although the effect of the treatments was different during storage for 28 days (interaction between treatment and storage time). Roast ham from treatments A and B generally had a paler appearance (higher L(∗)-values) than from treatments C and D. No differences in the initial tristimulus a(∗)-values (redness) were found. During chill storage, a pronounced colour fading (decrease in a(∗)-values) was seen for laminate with low OTR, with a tendency of better colour stability for treatment C than A, but with no differences for the other treatments. For laminates with very low OTR, the cured meat pigment was stable with no decreases in a(∗)-values during storage. Lipid oxidation (thiobarbituric acid reactive substances, TBARS) in products in laminates with low OTR increased during storage and was significantly higher for roast ham from non-epinephrine treated pigs (A and B) than for ham from epinephrine-treated pigs (C and D). Statistical analysis relating pH and the level of glycogen, lactate, creatine phosphate, ATP and IMP in the individual pigs to the product quality parameters revealed that the ultimate level of lactate was the most important single parameter affecting product quality. After 28 days of chill storage, roast ham from pigs subjected to treatments C and D were more likely to support bacterial growth than from treatments A and B. In conclusion, the results show that pre-slaughter physiological conditions are of importance for chemical as well as for microbiological changes in retail stored roast ham.

Type B botulism associated with roasted eggplant in oil--Italy, 1993.

PubMed

1995-01-20

In August and October 1993, public health officials in Italy were notified of seven cases of type B botulism from two apparently unrelated outbreaks in different communities. Investigations were initiated by the Regional Health Observatory of Campania and the Italian National Institute of Health. This report summarizes the outbreak investigations, which indicated that illness was associated with eating commercially prepared roasted eggplant in oil.

Assessment of contamination source and quality control approach for polycyclic aromatic hydrocarbons in wood-pressed rapeseed oil.

PubMed

Liu, Ruijie; Zhang, Youfeng; Wang, Jun; Pan, Qiqi; Luo, Yingqi; Sun, Yujie; Jin, Qingzhe; Wang, Xingguo

2018-03-14

Contamination sources of polycyclic aromatic hydrocarbons (PAHs) in the raw material, oil production and storage processes of wood-pressed rapeseed oil were investigated in this study. The results showed that benzo[a]pyrene (BaP) and PAH4 (sum of BaP, benzo[a]fluoranthene, benzo[b]fluoranthene and chrysene) were unevenly distributed in the kernel (0.56-0.98 and 2.84-8.64 μg/kg, respectively) and hull (1.53-3.17 and 13.49-22.31 μg/kg, respectively) of the rapeseed raw materials. The contents of BaP and PAH4 continuously increased during the process of wood-pressed rapeseed oil, ranging from 2.21 to 10.93 and 9.36 to 40.03 μg/kg, thus demonstrating that a wide range of pollution sources of PAHs existed for the test wood-pressed rapeseed oils. The initial temperature and time of roasting should be controlled at <210°C and <60 min, due to the generation of PAHs in rapeseed by over-roasting. In addition, contact tools and substance such as lubricating oil (from the mill), heat-transfer oil (from roasting machine), rubber gaskets and straws should be properly screened. The BaP and PAH4 of rapeseed placed in the roasting area increased from 0.5 to 2.24 and from 2.08 to 9.03 μg/kg, respectively. Therefore, roasting fume control and treatment systems are necessary and the roasting section should be strictly isolated from the other stages. Storage can slightly lower the PAHs amounts in the rapeseed oil, which made the contents of BaP and PAH4 decrease from 27.00 to 24.70 and from 138.63 to 117.58 μg/kg, respectively. Quality control measures of PAHs in wood-pressed rapeseed oil were proposed and implemented, and the final oil products' BaP and PAH4 were kept below 2 and 10 μg/kg, respectively, which meets the European Commission Regulation No. 835/2011.

Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage.

PubMed

Wang, Luxin; Zhao, Liang; Yuan, Jing; Jin, Tony Z

2015-10-15

The antilisterial efficacy of novel coating solutions made with organic acids, lauric arginate ester, and chitosan was evaluated in a three-stage study on inoculated roast beef for the first time. Ready-to-eat roast beef was specially ordered from the manufacturer. The meat surface was inoculated with five-strain Listeria monocytogenes cocktail inoculums at two different levels, ~3 and 6 Log CFU/cm(2) and treated with the stock solution (HAMS), the 1:5 diluted solution (MAMS), and the 1:10 diluted solution (LAMS) (stage 1). During the 20 min contact time, the antimicrobial coatings reduced the Listeria populations by approximately 0.9-0.3 Log CFU/cm(2). The higher the concentrations of the antimicrobial solution, the better the antilisterial effects were. The treated inoculated beef samples were then stored at 4 °C for 30 days. During storage, Listeria growth inhibition effects were seen. While no growth was seen from the HAMS-treated samples, a 1.6 Log CFU/cm(2) increase was seen for MAMS-treated samples, a 4.6 Log CFU/cm(2) increase was seen for LAMS-treated samples, and a 5.7 Log CFU/cm(2) increase was seen for NoAMS-treated samples on Day 30 (~3 Log CFU/cm(2) inoculation level). In the second stage, the impact of the roast beef storage time on solution's antilisterial effect was evaluated. Results showed that the effect of the antimicrobial solution was dependent on both the initial inoculation levels and storage times. In stage 3, the effect of the antimicrobial solution on roast beef quality was studied with both instrument measurement and sensory evaluation. Minor changes in color, pH, and water activity were found. However, only limited sensory differences were seen between the treated and untreated samples. When panels were able to accurately find color differences between samples, they preferred the treated samples. The findings of this research proved the antilisterial efficacy of the novel antimicrobial solution and showed its potential for being used as a roast beef cut surface coating to control Listeria contamination and for color protection. Copyright © 2015 Elsevier B.V. All rights reserved.

The roasting process does not influence the extent of conjugation of coffee chlorogenic and phenolic acids.

PubMed

Sanchez-Bridge, Belén; Renouf, Mathieu; Sauser, Julien; Beaumont, Maurice; Actis-Goretta, Lucas

2016-05-01

Understanding the bioavailability and metabolism of coffee compounds will contribute to identify the unknown biological mechanism(s) linked to their beneficial effects. The influence of the roasting process on the metabolism of coffee chlorogenic acids in humans was evaluated. In a randomized, double-blind, crossover study, 12 healthy volunteers consumed four instant coffees namely, high roasted coffee (HRC), low roasted coffee (LRC), unroasted coffee (URC), and in vitro hydrolyzed unroasted coffee (HURC). The sum of areas under the curve (AUC) ranged from 8.65-17.6 to 30.9-126 µM/h (P < 0.05) for HRC, LRC, URC, and HURC, respectively. The AUC of HRC, LRC, and URC was correlated with the initial level of phenolic acids in the coffee drinks. Despite different absorption rates, the extent of conjugation was comparable between HRC, LRC, and URC coffees but different for HURC. The most abundant circulating metabolites during the first 5 H were dihydroferulic acid (DHFA), caffeic acid-3'-O-sulfate (CA3S) and isoferulic-3'-O-glucuronide (iFA3G). DHFA and 5-4-dihydro-m-coumaric acid (mDHCoA) were the main metabolites in the period of 5-24 H. The phenolic compounds after consumption of HURC were most rapidly absorbed (Tmax 1 H) compared with the other coffees (Tmax between 9 and 11 H). Using coffees with different degrees of roasting we highlighted that in spite of different absorption rates the extent of conjugation of phenolic acids was comparable. In addition, by using a hydrolyzed unroasted coffee we demonstrated an increased absorption of phenolic acids in the small intestine. © 2016 BioFactors, 42(3):259-267, 2016. © 2016 International Union of Biochemistry and Molecular Biology.

Preparation of xerogel SiO2 from roasted iron sand under various acidic solution

NASA Astrophysics Data System (ADS)

Ramelan, A. H.; Wahyuningsih, S.; Ismoyo, Y. A.; Pranata, H. P.; Munawaroh, H.

2016-11-01

Xerogel SiO2 had been prepared from roasted iron sand through variation of Na2CO3 addition and sol-gel process under various acidic solution. Roasting treatment was carried out on the compositional variation of iron sand:Na2CO3 = 1:2; 1:1 and 2:1 at 1100 °C. While the sol-gel process was conducted at room temperature and neutralized using HCl 0.1 M and 6 M. The color characteristics of roasted iron sand shown light brown, dark brown and dark gray of the compositional variation of iron sand:Na2CO3 = 1:2; 1:1 and 2:1, respectively. In addition, the levels of thoughness increased by increasing the ratio of sand in the composition of the mixture. The best composition of roasted treatment was at a variety of iron sand:Na2SiO3 = 1:2 with 57.72% had been dissolved in hot water. The addition of Na2CO3 will influence the Na2SiO3 formation, because of the increase of Na2CO3 capable produced the iron sand decomposition product. Na2SiO3 gel had been produced after it was neutralized with certain amount of HCl solution. The neutralization was more effective if using high concentration of HCl because of the formation of gel SiO2 will be easier occurred. The results of SiO2 had been identified by the FTIR spectra, which an absorption spectra of Si-O-Si asymmetric stretching at 1098.51 cm-1, symmetric stretching of Si-O-Si at 804.35 cm-1 and the bending O-Si-O at 469.69 cm'1. The result of SiO2 content by XRF analysis is about 85.15%.

Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts.

PubMed

Badejo, Adebanjo A; Damilare, Akintoroye; Ojuade, Temitope D

2014-09-01

The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest ∘Brix. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts.

ROAST: Peer Review as a Learning and Assessment Tool in Graduate Education

NASA Astrophysics Data System (ADS)

Somerville, R. C.

2003-12-01

Constructivist learning theory and inquiry-based educational practice stress the parallels between learning and research. Although peer review has long been a central feature of the working lives of research scientists, it has rarely found its way into the classroom. Motivated by this thought, an imaginary journal, Reviews of Atmospheric Science Topics (ROAST), has been integrated into a graduate-level course in atmospheric thermodynamics. The instructor acts as editor of ROAST. Students in the class are divided into teams and assigned topics on which to write survey papers and give in-class presentations, using the text, the Internet, the library, and other resources. The assigned topics range over the subject matter of the course. The submitted survey papers are sent by the ROAST editor to other members of the class, acting as anonymous reviewers. Just as in the case of real research journals, the editor asks the authors to respond to criticisms of reviewers and then sends the revised papers back to the reviewers. Each student is thus a researcher and co-author of one paper as well as an anonymous reviewer of several others. ROAST has proven to be not only a useful means of fostering learning, but also a natural and effective assessment tool. The peer review mechanism allows the student authors to address the defects in their papers, and hence in their learning, as pointed out not by an authority figure or an examination but by their own peers. As an important side benefit, the students gain experience with the peer review process itself and come to appreciate its strengths and weaknesses in evaluating scientific papers.

Effect of ultra-superheated steam on aflatoxin reduction and roasted peanut properties.

PubMed

Pukkasorn, Parawee; Ratphitagsanti, Wannasawat; Haruthaitanasan, Vichai

2018-06-01

Aflatoxins are carcinogenic toxins produced by Aspergillus flavus and Aspergillus parasiticus that are found naturally in peanut. It requires extremely high temperatures to eliminate aflatoxins from the nuts. The aims of this study were to investigate the effect of ultra-superheated steam (USS) on the reduction of aflatoxin B 1 (AFB 1 ) accompanying the roasting process and to determine roasted peanut qualities that affected consumer acceptance. Whole peanut kernels were intentionally contaminated by AFB 1 standard solution at the level of 50 ± 10 µg kg -1 before subjecting to USS treatment at 300-400 °C between 10 and 80 s. The high temperature of USS could significantly decrease AFB 1 level to 9.83 ± 3.51, 15.33 ± 2.23 and 8.95 ± 2.32 µg kg -1 when 300 °C for 80 s, 350 °C for 40 s and 400 °C for 40 s were employed, respectively. AFB 1 was reduced as much as 83.86 ± 2.66% when 400 °C for 40 s was applied. The moisture content of treated peanuts was decreased to less than 3% and browning index was developed from 30.96 ± 1.59 to 95.76 ± 7.23. Higher roasting degree was obtained according to the increase in browning index. Oil quality showed that peroxide values and acid values were greatly below the allowance level. USS could effectively decrease AFB 1 and render expectable roasting qualities of peanut. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast.

PubMed

Karunanayaka, Deshani S; Jayasena, Dinesh D; Jo, Cheorun

2016-01-01

Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L* ≤ 58). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

The effect of partial substitution of roasted soybean seed with graded levels of sweet potato (Ipomoea batatas) leaf meal on growth performances and carcass characteristics of broiler chickens.

PubMed

Melesse, Aberra; Alemu, Temesgen; Banerjee, Sandip; Berihun, Kefyalew

2016-06-30

This study was designed to assess the effects of partial substitution of roasted soybean seed with sweet potato (Ipomoea batatas) leaf meal (SPLM) on growth performances and carcass components of broiler chickens. The experiment was a completely randomized design consisting of five dietary treatments replicated four times with ten chicks each. The control diet (treatment 1, T1) contained roasted soybean seed as the major protein source without SPLM and treatment diets containing SPLM at the levels of 30 g/kg (treatment 2, T2), 60 g/kg (treatment 3, T3), 90 g/kg (treatment 4, T4) and 120 g/kg (treatment 5, T5) by partially substituting the roasted soybean seed in the control diet. The results indicated that the body weight gain in chickens reared in T1 was (p<0.01) higher than those fed on T3, T4 and T5 diets. The individual feed intake in chickens reared in T1 was (p<0.001) higher than those fed on other treatment diets. The feed conversion ratio (kg feed/kg gain) of chickens fed on T1 was (p<0.05) lower than those reared in T4 and T5 diets. Chickens fed with T2 diet had numerically higher values of slaughter, dressed carcass and breast than those reared in T4 and T5 diets. It can be concluded that the partial substitution of roasted soybean seed with sweet potato leaf might be economically feasible feeding strategy of broiler chickens in smallholder poultry farm settings.

Chemistry and phase evolution during roasting of toxic thallium-bearing pyrite.

PubMed

Lopez-Arce, Paula; Garcia-Guinea, Javier; Garrido, Fernando

2017-08-01

In the frame of a research project on microscopic distribution and speciation of geogenic thallium (Tl) from contaminated mine soils, Tl-bearing pyrite ore samples from Riotinto mining district (Huelva, SW Spain) were experimentally fired to simulate a roasting process. Concentration and volatility behavior of Tl and other toxic heavy metals was determined by quantitative ICP-MS, whereas semi-quantitative mineral phase transitions were identified by in situ thermo X-Ray Diffraction (HT-XRD) and Scanning Electron Microscopy with Energy Dispersive Spectroscopy (SEM-EDS) analyses after each firing temperature. Sample with initial highest amount of quartz (higher Si content), lowest quantity of pyrite and traces of jarosite (lower S content) developed hematite and concentrated Tl (from 10 up to 72 mg kg -1 ) after roasting at 900 °C in an oxidizing atmosphere. However, samples with lower or absent quartz content and higher pyrite amount mainly developed magnetite, accumulating Tl between 400 and 500 °C and releasing Tl from 700 up to 900 °C (from 10-29 mg kg -1 down to 4-1 mg kg -1 ). These results show the varied accumulative, or volatile, behaviors of one of the most toxic elements for life and environment, in which oxidation of Tl-bearing Fe sulfides produce Fe oxides wastes with or without Tl. The initial chemistry and mineralogy of pyrite ores should be taken into account in coal-fired power stations, cement or sulfuric acid production industry involving pyrite roasting processes, and steel, brick or paint industries, which use iron ore from roasted pyrite ash, where large amounts of Tl entail significant environmental pollution. Copyright © 2017 Elsevier Ltd. All rights reserved.

Supercritical CO2 decaffeination of unroasted coffee beans produces melanoidins with distinct NF-κB inhibitory activity.

PubMed

Chen, Yumin; Brown, Peter H; Hu, Kang; Black, Richard M; Prior, Ronald L; Ou, Boxin; Chu, Yi-Fang

2011-09-01

The supercritical CO(2)-decaffeination process causes unroasted coffee beans to turn brown. Therefore, we suspected that the decaffeinated beans contained melanoidins. Decaffeinated unroasted coffee extract absorbed light at 405 nm with a specific extinction coefficient, K(mix 405 nm), of 0.02. Membrane dialysis (molecular weight cut-off, 12 to 14 kDa) increased the K(mix 405 nm) value 15 fold. Gel filtration chromatography showed that the high-MW fraction (MW > 12 kDa) had an elution profile closer to that of melanoidins of medium-roast coffee than to the corresponding fraction of unroasted coffee, indicating the presence of melanoidins in decaffeinated unroasted beans. Using murine myoblast C2C12 cells with a stably transfected nuclear factor-κB (NF-κB) luciferase reporter gene, we found that the high-MW fraction of decaffeinated unroasted beans had an NF-κB inhibitory activity of IC(50) = 499 μg/mL, more potent than that of regular-roast coffee (IC(50) = 766 μg/mL). Our results indicate that melanoidins form during the supercritical CO(2)-decaffeination process and possess biological properties distinct from those formed during the regular roasting process. We discovered the roasting effect of decaffeination process, reporting the discovery of melanoidins in green (unroasted) decaf coffee beans. Our results indicated that melanoidins form during the supercritical CO2-decaffeination process and possess biological properties distinct from those formed during the regular roasting process. Our results offer new insights into the formation of bioactive coffee components during coffee decaffeination process. © 2011 Institute of Food Technologists®

Differences in the Uptake of Ara h 3 from Raw and Roasted Peanut by Monocyte-Derived Dendritic Cells.

PubMed

Cabanillas, Beatriz; Maleki, Soheila J; Cheng, Hsiaopo; Novak, Natalija

2018-06-07

Roasting has been implicated in the increase of peanut allergenicity due to the chemical reactions that occur during the process. However, this increase is not fully understood, and little information is available regarding the role of roasted peanut allergens in the initial phase of allergy, where dendritic cells (DCs) play a key role. We sought to analyze differences in the internalization of Ara h 3 from raw and roasted peanut by immature monocyte-derived DCs (MDDCs) and the implication of the mannose receptor in the uptake. Ara h 3 was purified from raw and roasted peanut (Ara h 3-raw and Ara h 3-roas) and labeled with a fluorescent dye. The labeled allergens were added to MDDCs obtained from 7 donors and internalization was analyzed after 10, 30, and 120 min by flow cytometry. In parallel, mannan, which blocks the mannose receptor, was added 30 min before adding the labeled allergens. Results showed that the internalization of Ara h 3-roas by MDDCs was significantly increased at every time point. However, the increase in the internalization of Ara h 3-raw was only significant after 2 h of incubation. Ara h 3-roas had an enhanced capacity to be internalized by MDDCs in comparison with Ara h 3-raw at every time point. Blocking the mannose receptor decreased the internalization of Ara h 3-roas but not Ara h 3-raw. In conclusion, the internalization of Ara h 3-roas by the MDDCs is enhanced when compared to Ara h 3-raw, and the mannose receptor might be implicated in this enhancement. © 2018 S. Karger AG, Basel.

Acrylamide in coffee: review of progress in analysis, formation and level reduction.

PubMed

Guenther, Helmut; Anklam, Elke; Wenzl, Thomas; Stadler, Richard H

2007-01-01

This paper summarizes the progress made in understanding the formation of acrylamide in coffee, as well as potential reduction strategies, as presented during the joint CIAA/EC workshop on acrylamide, held in Brussels in March 2006. Currently, there are no concrete measures to reduce acrylamide concentrations in roast and ground coffee without appreciably changing the organoleptic properties of the product. Certain approaches, such as steam roasting, have been tried on a laboratory scale, albeit without affording a significant reduction. More work on the mechanisms governing the "loss" of acrylamide during storage of roast and ground coffee is warranted, and studies in this direction have been initiated. Finally, risk/benefit analysis must be addressed in a complex food such as coffee, known to harbour numerous health beneficial/chemoprotective compounds with antioxidant and antimutagenic properties.

Analysis of plasticiser migration to meat roasted in plastic bags by SPME-GC/MS.

PubMed

Moreira, Miriany Avelino; André, Leiliane Coelho; Cardeal, Zenilda de Lourdes

2015-07-01

Plasticisers are compounds used in the polymer industry to increase the flexibility of plastics. Some of these compounds cause endocrine dysfunction in humans and animals by interfering with the production, release, transport, metabolism, binding or elimination of natural hormones in the body and are therefore recognised as endocrine disruptors. This paper describes cold-fibre solid-phase microextraction as a sampling technique to analyse eight plasticisers in spices and roasted chicken meat stored in plastic bags by gas chromatography-mass spectrometry. Limits of detection for this method ranged from 0.01 to 0.18 μg kg(-)(1). Diisobutyl phthalate and dibutyl phthalate were found in the samples of spices and roasted chicken meat. The highest concentrations of plasticisers were found in the spices used to cook the chicken meat. Copyright © 2015 Elsevier Ltd. All rights reserved.

Uniform Ration Cost System - Summary Report

DTIC Science & Technology

1975-06-01

Sliced BEEF, Boneless, Grill Steak Pot Roasts Ground frz Patties HAM, Smoked, Boneless PORK, Roast , Boned PORK, Slices, Boned CHICKEN , RTC...This approach uses the basic preference data (hedonic values) for individual recipes (e.g., glazed carrots) but introduces one modifying factor to...reflect the fact that preference for a recipe is a function of time since its last serving and another factor to reflect the relative weights of meal

Optimization of an Innovative Biofiltration System as a VOC Control Technology for Aircraft Painting Facilities

DTIC Science & Technology

2004-04-20

EUROPE (Leson, 1991). Chemical Operations Coffee Roasting Composting Facilities Chemical Storage Coca Roasting Landfill Gas Extraction Film Coating...information is estimated to average 1 hour per response, including the time for reviewing instructions, searching existing data sources, gathering and...maintaining the data needed, and completing and reviewing the collection of information. Send comments regarding this burden estimate or any other aspect

Fate of 14C-acrylamide in roasted and ground coffee during storage.

PubMed

Baum, Matthias; Böhm, Nadine; Görlitz, Jessica; Lantz, Ingo; Merz, Karl Heinz; Ternité, Rüdiger; Eisenbrand, Gerhard

2008-05-01

Acrylamide (AA) is formed during heating of carbohydrate rich foods in the course of the Maillard reaction. AA has been classified as probably carcinogenic to humans. Storage experiments with roasted coffee have shown that AA levels decrease depending on storage time and temperature. In the present study the fate of AA lost during storage of roasted and ground (R&G) coffee was studied, using 14C-labeled AA as radiotracer. Radiolabel was measured in coffee brew, filter residue, and volatiles. In the brew, total (14)C-label decreased during storage of R&G coffee, while activity in the filter residue built up concomitantly. [2,3-14C]-AA (14C-AA) was the only 14C-related water extractable low molecular compound in the brew detected by radio-HPLC. No formation of volatile 14C-AA-related compounds was detected during storage and coffee brewing. Close to 90% of the radiolabel in the filter residue (spent R&G coffee, spent grounds) remained firmly bound to the matrix, largely resisting extraction by aqueous ammonia, ethyl acetate, chloroform, hexane, and sequential polyenzymatic digest. Furanthiols, which are abundant as aroma components in roasted coffee, have not been found to be involved in the formation of covalent AA adducts and thus do not contribute substantially to the decrease of AA during storage.

Identification and in vitro cytotoxicity of ochratoxin A degradation products formed during coffee roasting.

PubMed

Cramer, Benedikt; Königs, Maika; Humpf, Hans-Ulrich

2008-07-23

The mycotoxin ochratoxin A is degraded by up to 90% during coffee roasting. In order to investigate this degradation, model heating experiments with ochratoxin A were carried out, and the reaction products were analyzed by HPLC-DAD and HPLC-MS/MS. Two ochratoxin A degradation products were identified, and their structure and absolute configuration were determined. As degradation reactions, the isomerization to 14-(R)-ochratoxin A and the decarboxylation to 14-decarboxy-ochratoxin A were identified. Subsequently, an analytical method for the determination of these compounds in roasted coffee was developed. Quantification was carried out by HPLC-MS/MS and the use of stable isotope dilution analysis. By using this method for the analysis of 15 coffee samples from the German market, it could be shown that, during coffee roasting, the ochratoxin A diastereomer 14-(R)-ochratoxin A was formed in amounts of up to 25.6% relative to ochratoxin A. The decarboxylation product was formed only in traces. For toxicity evaluations, first preliminary cell culture assays were performed with the two new substances. Both degradation products exhibited higher IC50 values and caused apoptotic effects with higher concentrations than ochratoxin A in cultured human kidney epithelial cells. Thus, these cell culture data suggest that the degradation products are less cytotoxic than ochratoxin A.

Extractability and structure of spent coffee ground polysaccharides by roasting pre-treatments.

PubMed

Simões, Joana; Nunes, Fernando M; Domingues, M Rosário; Coimbra, Manuel A

2013-08-14

The coffee residue left after the preparation of the brew (spent coffee grounds - SCG) is very rich in polysaccharides, namely galactomannans and arabinogalactans, which are polymers that can be used as dietary fibre and present immunostimulatory activity. Considering the huge amount of SCG produced all over the world, the reutilisation of this by-product by its application as food ingredients is very promising. However, the yields of extraction of these polysaccharides tend to be very low, namely the galactomannans. Based on the observation that the yield of galactomannans extracted from the ground coffee to the brew increase when the coffee is roasted, in this study, with the aim of increasing the yield of these polysaccharides, the SCG was roasted and then extracted with hot water and alkali solutions. The roasting at 160°C promoted an increment of 15% in the yield of galactomannan extractions and further improvement of the yield of extraction until 56% of all galactomannans was achieved by alkali extractions at 60 and 120°C. In these samples the galactomannans still kept their characteristic structure, including the acetylation and branching, determined by sugar linkage analysis and mass spectrometry. The yield of extraction of arabinogalactans under these conditions was 54%. Copyright © 2013 Elsevier Ltd. All rights reserved.

Evaluation of the effect of roasting on the structure of coffee galactomannans using model oligosaccharides.

PubMed

Moreira, Ana S P; Coimbra, Manuel A; Nunes, Fernando M; Simões, Joana; Domingues, M Rosário M

2011-09-28

The roasting process induces structural changes in coffee galactomannans. To know more about the reaction pathways that occur during the roasting of coffee, mannosyl and galactomannosyl oligosaccharides, having a degree of polymerization (DP) between 3 and 4, were used as models for galactomannans. These compounds were dry-heated under air atmosphere from room temperature to 200 °C, being maintained at 200 °C for different periods of time. The roasted materials were analyzed by mass spectrometry (ESI-MS, MALDI-MS, and ESI-MSn) and methylation analysis. In the MS spectra were identified several [M+Na]+ ions belonging to a series from a single hexose to 10 hexose residues ([Hex1-10+Na]+). The ions corresponding to their respective mono- and tridehydrated derivatives ([Hex2-10-H2O+Na]+ and [Hex2-10-3H2O+Na]+, respectively) were also identified. ESI-MSn as well as deuterium-labeling and alditol derivatization experiments showed that the tridehydrations occur at the reducing end of the oligosaccharides. The identification of (1→2)- and (1→6)-linked mannose residues and (1→4)-linked glucose residues by methylation analysis allowed the conclusion that transglycosylation and isomerization reactions occur during dry thermal processing.

Effect of processing sorghum grain on dairy calf performance.

PubMed

Abdelgadir, I E; Morrill, J L

1995-09-01

Two trials evaluated the effect of sorghum grain processing on dairy calf performance. In trial 1, Holstein calves (n = 76; .5 to 8 wk of age) were fed one of three calf starters that contained either raw, roasted (exit temperature of 135 degrees C), or conglomerated sorghum grain. The conglomeration process consisted of grinding the grain, adding water, pelleting the mixture, and then roasting it. Raw and roasted sorghum grains were ground through a 3.2-mm screen and then included in complete pelleted starters; conglomerated sorghum grain pellets were mixed with the other pelleted ingredients of the starter. Processing did not enhance calf performance or affect selected ruminal and blood metabolites. In trial 2, roasted and conglomerated sorghum grains were ground through a 3.2-mm screen, and each was included in a pelleted starter fed for ad libitum intake to Holstein calves (n = 48) from .5 to 8 wk of age. Calf performance was not affected by method of grain processing, and ruminal and blood metabolites were similar; however, 22% of calves on the conglomerated sorghum grain starter bloated during the postweaning period, which probably resulted in reduced feed intake from wk 6 to 8. Measures to prevent bloat may be necessary to realize a potential benefit of conglomerating sorghum grain for calves.

The pollution control of fluorine and arsenic in roasted corn in "coal-burning" fluorosis area Yunnan, China.

PubMed

Li, Ling; Luo, Kun-li; Liu, Yong-lin; Xu, Yong-xin

2012-08-30

Pilot experiments were carried out to reduce the fluorine (F) and arsenic (As) pollution of roasted corn dried by open ovens in "coal-burning" fluorosis area Yunnan, China. The results indicated that the average emission amount of F and As in briquettes in experimental group were 29.20mg/kg and 0.76 mg/kg in Xiaolongdong, and 46.8 mg/kg and 0.54 mg/kg in Mangbu respectively. The results also indicated that the fixing rate of F and As in briquettes in experimental group was more than 4 times and 1.2 times of that in control group respectively. The average concentration of F and As in roasted corn in experimental group were 3.86 mg/kg and 13.23 μg/kg in Xiaolongdong, and 4.77 mg/kg and 122.96 μg/kg in Mangbu respectively, which reduced by more than 65% and 75% respectively compared with that in control group. Adding local natural calcium-based materials in briquettes can reduce the emission of F and As and their pollution on roasted corn largely, and thus will reduce the risk of fluorosis for residents greatly in "coal-burning" fluorosis area of southwestern China. Copyright © 2012 Elsevier B.V. All rights reserved.

Effect of added nitrogen fertilizer on pyrazines of roasted chicory.

PubMed

Jouquand, Céline; Niquet-Léridon, Céline; Loaec, Grégory; Tessier, Frédéric Jacques

2017-03-01

Coffee substitutes made of roasted chicory are affected by the formation of acrylamide whose main precursor is asparagine. One strategy for limiting the formation of acrylamide is to reduce free asparagine in the chicory roots by lessening the supply of nitrogen in the field. However, decreasing nitrogen fertilizer could affect the formation of the volatile compounds and, consequently, the sensory characteristics of the roasted chicory. The present study aimed to investigate the impact of the nitrogen supply in five commercial varieties on their aroma profile. The addition of 120 kg ha -1 of nitrogen fertilizer in the field resulted in a greater amount of pyrazines in the roasted chicory. Triangle tests were performed to determine the effect of the nitrogen level on the sensory quality of the five varieties. The results revealed that the chicory aroma was modified in two out of five varieties. The results of the present study suggest that a strategy aiming to limit the amount of acrylamide could affect the sensory quality of some varieties of chicory. Further acceptance tests need to be conducted to assess the effect (whether favourable or otherwise) on the sensory quality of the coffee substitutes. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Identification of novel aroma-active thiols in pan-roasted white sesame seeds.

PubMed

Tamura, Hitoshi; Fujita, Akira; Steinhaus, Martin; Takahisa, Eisuke; Watanabe, Hiroyuki; Schieberle, Peter

2010-06-23

Screening for aroma-active compounds in an aroma distillate obtained from freshly pan-roasted sesame seeds by aroma extract dilution analysis revealed 32 odorants in the FD factor range of 2-2048, 29 of which could be identified. The highest FD factors were found for the coffee-like smelling 2-furfurylthiol, the caramel-like smelling 4-hydroxy-2,5-dimethyl-3(2H)-furanone, the coffee-like smelling 2-thenylthiol (thiophen-2-yl-methylthiol), and the clove-like smelling 2-methoxy-4-vinylphenol. In addition, 9 odor-active thiols with sulfurous, meaty, and/or catty, black-currant-like odors were identified for the first time in roasted sesame seeds. Among them, 2-methyl-1-propene-1-thiol, (Z)-3-methyl-1-butene-1-thiol, (E)-3-methyl-1-butene-1-thiol, (Z)-2-methyl-1-butene-1-thiol, (E)-2-methyl-1-butene-1-thiol, and 4-mercapto-3-hexanone were previously unknown as food constituents. Their structures were confirmed by comparing their mass spectra and retention indices as well as their sensory properties with those of synthesized reference compounds. The relatively unstable 1-alkene-1-thiols represent a new class of food odorants and are suggested as the key contributors to the characteristic, but quickly vanishing, aroma of freshly ground roasted sesame seeds.

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat.

PubMed

Domínguez, Rubén; Gómez, María; Fonseca, Sonia; Lorenzo, José M

2014-06-01

The influence of four different cooking methods (roasting, grilling, microwaving and frying) on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss were significantly (P<0.001) affected by thermal treatment, being higher (32.5%) after microwaving and lower after grilling (22.5%) and frying (23.8%). As expected, all the cooking methods increased TBARs content, since high temperature during cooking causes increased oxidation in foal steaks, this increase was significantly (P<0.001) higher when foal steaks were microwaved or roasted. The four different cooking methods led to increased total volatile compounds (between 366.7 and 633.1AU×10(6)/g dry matter) compared to raw steaks (216.4AU×10(6)/g dry matter). The roasted steaks showed the highest volatile content, indicating that increased cooking temperature increases the formation of volatile compounds. Aldehydes were the most abundant compounds in cooked samples, with amounts of 217.2, 364.5, 283.5 and 409.1AU×10(6)/g dry matter in grilled, microwaved, fried and roasted samples, respectively, whereas esters were the most abundant compounds in raw samples, with mean amounts of 98.8AU×10(6)/g dry matter. Copyright © 2014 Elsevier Ltd. All rights reserved.

Worldwide Environmental Compliance Assessment and Management System Program (ECAMP)

DTIC Science & Technology

1993-09-01

where spices are produced using animal and vegetable acids 7.22 Coffee roasting facilities with capacities of 75 kg/h 7.23 Plants for roasting coffee ...22. Industrial plants Verify that dusty gases released during the processing of dusty materials hawe required to have are collected and passed through...standards for the release of dusty gases during the production, crushing, classification and loading of dusty materials or other process involving such

Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.

PubMed

De Taeye, Cédric; Caullet, Gilles; Eyamo Evina, Victor Jos; Collin, Sonia

2017-03-01

Cocoa is known as an important source of flavan-3-ols, but their fate "from the bean to the bar" is not yet clear. Here, procyanidin A2 found in native cocoa beans (9-13 mg/kg) appeared partially epimerized into A2 E1 through fermentation, whereas a second epimer (A2 E2 ) emerged after roasting. At m/z 575, dehydrodiepicatechin A was revealed to be the major HPLC peak before fermentation, whereas F1, a marker of well-conducted fermentations, becomes the most intense after roasting. RP-HPLC-ESI(-)-HRMS/MS analysis performed on a procyanidin A2 model medium after 12 h at 90 °C revealed many more degradation products than those identified in fermented cocoa, including the last epimer of A2, A2 open structure intermediates (m/z 577), and oxidized A-type dimers (m/z 573).

Qualitative carbonyl profile in coffee beans through GDME-HPLC-DAD-MS/MS for coffee preliminary characterization.

PubMed

Cordeiro, Liliana; Valente, Inês M; Santos, João Rodrigo; Rodrigues, José A

2018-05-01

In this work, an analytical methodology for volatile carbonyl compounds characterization in green and roasted coffee beans was developed. The methodology relied on a recent and simple sample preparation technique, gas diffusion microextraction for extraction of the samples' volatiles, followed HPLC-DAD-MS/MS analysis. The experimental conditions in terms of extraction temperature and extraction time were studied. A profile for carbonyl compounds was obtained for both arabica and robusta coffee species (green and roasted samples). Twenty-seven carbonyl compounds were identified and further discussed, in light of reported literature, with different coffee characteristics: coffee ageing, organoleptic impact, presence of defective beans, authenticity, human's health implication, post-harvest coffee processing and roasting. The applied methodology showed to be a powerful analytical tool to be used for coffee characterization as it measures marker compounds of different coffee characteristics. Copyright © 2018 Elsevier Ltd. All rights reserved.

Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour.

PubMed

Gahlawat, P; Sehgal, S

1998-01-01

A technique for development of potato flour was standardized. Five products viz. cake, biscuit, weaning food, panjiri and ladoo were prepared incorporating potato flour, defatted soy flour and corn flour. Baking and roasting were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased by 12 to 17 percent on baking or roasting of products. Processed products had significantly higher starch digestibility and mineral availability compared to raw products. Thus, it can be concluded that roasting and baking are effective means of improving starch and protein digestibility and mineral availability of products.

Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction.

PubMed

Moreira, Ana S P; Nunes, Fernando M; Simões, Cristiana; Maciel, Elisabete; Domingues, Pedro; Domingues, M Rosário M; Coimbra, Manuel A

2017-07-15

Under roasting conditions, polysaccharides depolymerize and also are able to polymerize, forming new polymers through non-enzymatic transglycosylation reactions (TGRs). TGRs can also occur between carbohydrates and aglycones, such as the phenolic compounds present in daily consumed foods like coffee. In this study, glycosidically-linked phenolic compounds were quantified in coffee melanoidins, the polymeric nitrogenous brown-colored compounds formed during roasting, defined as end-products of Maillard reaction. One third of the phenolics present were in glycosidically-linked form. In addition, the roasting of solid-state mixtures mimicking coffee beans composition allowed the conclusion that proteins play a regulatory role in TGRs extension and, consequently, modulate melanoidins composition. Overall, the results obtained showed that TGRs are a main mechanism of phenolics incorporation in melanoidins and are inhibited by amino groups through Maillard reaction. Copyright © 2017 Elsevier Ltd. All rights reserved.

Optimization of combined microwave-hot air roasting of malt based on energy consumption and neo-formed contaminants content.

PubMed

Akkarachaneeyakorn, S; Laguerre, J C; Tattiyakul, J; Neugnot, B; Boivin, P; Morales, F J; Birlouez-Aragon, I

2010-05-01

To produce specialty malt, malts were roasted by combined microwave-hot air at various specific microwave powers (SP = 2.5 to 3 W/g), microwave heating times (t(mw) = 3.3 to 3.5 min), oven temperatures (T(oven) = 180 to 220 degrees C), and oven heating times (t(oven) = 60 to 150 min). The response variables, color, energy consumption by microwave (E(mw)) and oven (E(oven)), total energy consumption (E(tot)), quantity of neo-formed contaminants (NFCs), which include hydroxymethylfurfural, furfural, furan, and acrylamide were determined. Response surface methodology (RSM) was performed to analyze and predict the optimum conditions for the specialty malt. Production using combined microwave-hot air roasting process based on minimum energy consumption and level of NFCs. At 95% confident level, SP, T(oven), and t(oven) were the most influencing effects with regard to E(tot), whereas t(mw) did not affect E(tot). T(oven) and t(oven) significantly affected malt color. Only T(oven) significantly influenced the NFCs content. The optimum parameters were: SP = 2.68 W/g for 3.44 min, T(oven) = 206 degrees C for 136 min for coffee malt, SP = 2.5 W/g for 3.48 min, T(oven) = 214 degrees C for 136 min for chocolate malt, and SP = 2.5 W/g for 3.48 min, T(oven) = 211 degrees C for 150 min for black malt. Comparing with conventional process, combined microwave-hot air reduced E(tot) by approximately 40%, 26%, and 26% for coffee, chocolate, and black malts, respectively, and reduced HMF, furfural, furan, and acrylamide contents by 40%, 18%, 23%, and 95%, respectively, for black malt. An important goal for research institutions and the brewery industry is to produce colored malt by combining microwave and hot air roasting, while saving energy, getting desirable color, and avoiding the formation of carcinogenic and toxic neo-formed contaminants (NFCs). Therefore, one objective of this study was to compare energy consumption and content of NFCs during roasting of malt by hot air-only and combined microwave-hot air processes as well as to determine the effect of specific power, microwave processing time, oven temperature, and oven processing time during combined microwave-hot air roasting. Another objective was to predict the optimum conditions for the production of coffee, chocolate, and black malts.

Taste Perception: An Examination of Fat Preference, Sensory Specific Satiety, and the Function of Eating Among Moderately Obese and Normal Weight Women

DTIC Science & Technology

2001-02-20

key will take you into the food database so you can find the specific type of food you have eaten. For example if you ate a roasted chicken breast...you would type in chicken , press the Enter key and then press an arrow key to locate chicken , breast, meat only, roasted in the food database...Taste Perception 61 Appendix B: Pudding Recipes High fat pudding

Recovery of iron from cyanide tailings with reduction roasting-water leaching followed by magnetic separation.

PubMed

Zhang, Yali; Li, Huaimei; Yu, Xianjin

2012-04-30

Cyanide tailing is a kind of solid waste produced in the process of gold extraction from gold ore. In this paper, recovery of iron from cyanide tailings was studied with reduction roasting-water leaching process followed by magnetic separation. After analysis of chemical composition and crystalline phase, the effects of different parameters on recovery of iron were chiefly introduced. Systematic studies indicate that the high recovery rate and grade of magnetic concentrate of iron can be achieved under the following conditions: weight ratios of cyanide tailings/activated carbon/sodium carbonate/sodium sulfate, 100:10:3:10; temperature, 50 °C; time, 60 min at the reduction roasting stage; the liquid to solid ratio is 15:1 (ml/g), leaching at 60 °C for 5 min and stirring speed at 20 r/min at water-leaching; exciting current is 2A at magnetic separation. The iron grade of magnetic concentrate was 59.11% and the recovery ratio was 75.12%. The mineralography of cyanide tailings, roasted product, water-leached sample, magnetic concentrate and magnetic tailings were studied by X-ray powder diffraction (XRD) technique. The microstructures of above products except magnetic tailings were also analyzed by scanning electron microscope (SEM) and energy disperse spectroscopy (EDS) to help understand the mechanism. Copyright © 2012 Elsevier B.V. All rights reserved.

Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting.

PubMed

Senyuva, Hamide Z; Gökmen, Vural

2005-03-01

An improved analytical method for the determination of acrylamide in coffee is described using liquid chromatography coupled to mass spectrometric detection (LC-MS). A variety of instant, ground and laboratory roasted coffee samples were analysed using this method. The sample preparation entails extraction of acrylamide with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and clean-up with an Oasis HLB solid-phase extraction (SPE) cartridge. The chromatographic conditions allowed separation of acrylamide and the remaining matrix co-extractives with accurate and precise quantification of acrylamide during MS detection in SIM mode. Recoveries for the spiking levels of 50, 100, 250 and 500?microg/kg ranged between 99 and 100% with relative standard deviations of less than 2%. The effects of roasting on the formation of acrylamide and colour development were also investigated at 150, 200 and 225 degrees C. Change in the CIE (Commission Internationale de l'Eclairage) a* colour value was found to show a good correlation with the change in acrylamide. CIE a* and acrylamide data was fitted to a non-linear logarithmic function for the estimation of acrylamide level in coffee. Measured acrylamide levels in commercial roasted coffees compared well with the predicted acrylamide levels from the CIE a* values.

[Coffee in Cancer Chemoprevention].

PubMed

Neuwirthová, J; Gál, B; Smilek, P; Urbánková, P

Coffee consumption is associated with a reduced risk of several diseases including cancer. Its chemopreventive effect has been studied in vitro, in animal models, and more recently in humans. Several modes of action have been proposed, namely, inhibition of oxidative stress and damage, activation of metabolizing liver enzymes involved in carcinogen detoxification processes, and anti-inflammatory effects. The antioxidant activity of coffee relies partly on its chlorogenic acid content and is increased during the roasting process. Maximum antioxidant activity is observed for medium-roasted coffee. The roasting process leads to the formation of several components, e.g., melanoidins, which have antioxidant and anti-inflammatory properties. Coffee also contains two specific diterpenes, cafestol and kahweol, which have anticarcinogenic properties. Roasted coffee is a complex mixture of various chemicals. Previous studies have reported that the chemopreventive components present in coffee induce apoptosis, inhibit growth and metastasis of tumor cells, and elicit antiangiogenic effects. A meta-analysis of epidemiological studies showed that coffee consumption is associated with a lower risk of developing various malignant tumors. This review summarizes the molecular mechanisms and the experimental and epidemiological evidence supporting the chemopreventive effect of coffee.Key words: coffee - chemoprevention - antioxidative enzyme - detoxification enzyme - anti-inflammatory effect The authors declare they have no potential conflicts of interest concerning drugs, products, or services used in the study. The Editorial Board declares that the manuscript met the ICMJE recommendation for biomedical papers.Submitted: 11. 9. 2016Accepted: 24. 11. 2016.

Environmentally-friendly oxygen-free roasting/wet magnetic separation technology for in situ recycling cobalt, lithium carbonate and graphite from spent LiCoO2/graphite lithium batteries.

PubMed

Li, Jia; Wang, Guangxu; Xu, Zhenming

2016-01-25

The definite aim of the present paper is to present some novel methods that use oxygen-free roasting and wet magnetic separation to in situ recycle of cobalt, Lithium Carbonate and Graphite from mixed electrode materials. The in situ recycling means to change waste into resources by its own components, which is an idea of "waste+waste→resources." After mechanical scraping the mixed electrode materials enrich powders of LiCoO2 and graphite. The possible reaction between LiCoO2 and graphite was obtained by thermodynamic analysis. The feasibility of the reaction at high temperature was studied with the simultaneous thermogravimetry analysis under standard atmospheric pressure. Then the oxygen-free roasting/wet magnetic separation method was used to transfer the low added value mixed electrode materials to high added value products. The results indicated that, through the serious technologies of oxygen-free roasting and wet magnetic separation, mixture materials consist with LiCoO2 and graphite powders are transferred to the individual products of cobalt, Lithium Carbonate and Graphite. Because there is not any chemical solution added in the process, the cost of treating secondary pollution can be saved. This study provides a theoretical basis for industrial-scale recycling resources from spent LIBs. Copyright © 2015 Elsevier B.V. All rights reserved.

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods.

PubMed

Kim, Honggyun; Do, Hyun Wook; Chung, Heajung

2017-01-01

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method ( p <0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods

PubMed Central

Kim, Honggyun

2017-01-01

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method (p<0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts. PMID:29147085

Anglesite and silver recovery from jarosite residues through roasting and sulfidization-flotation in zinc hydrometallurgy.

PubMed

Han, Haisheng; Sun, Wei; Hu, Yuehua; Jia, Baoliang; Tang, Honghu

2014-08-15

Hazardous jarosite residues contain abundant valuable minerals that are difficult to be recovered by traditional flotation process. This study presents a new route, roasting combined with sulfidization-flotation, for the recovery of anglesite and silver from jarosite residues of zinc hydrometallurgy. Surface appearance and elemental distribution of jarosite residues was examined by scanning electron microscopy and energy dispersive X-ray spectrometry analysis, respectively. Decomposition and transformation mechanisms of jarosite residues were illustrated by differential thermal analysis. Results showed that after roasting combined with flotation, the grade and recovery of lead were 43.89% and 66.86%, respectively, and those of silver were 1.3 kg/t and 81.60%, respectively. At 600-700 °C, jarosite was decomposed to release encapsulated valuable minerals such as anglesite (PbSO4) and silver mineral; silver jarosite decomposed into silver sulfate (Ag2SO4); and zinc ferrite (ZnO · Fe2O3) decomposed into zinc sulfate (ZnSO4) and hematite (Fe2O3). Bared anglesite and silver minerals were modified by sodium sulfide and easily collected by flotation collectors. This study demonstrates that the combination of roasting and sulfidization-flotation provides a promising process for the recovery of zinc, lead, and silver from jarosite residues of zinc hydrometallurgy. Copyright © 2014 Elsevier B.V. All rights reserved.

The emerging farmed fish species meagre (Argyrosomus regius): how culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance.

PubMed

Costa, Sara; Afonso, Cláudia; Bandarra, Narcisa Maria; Gueifão, Sandra; Castanheira, Isabel; Carvalho, Maria Luísa; Cardoso, Carlos; Nunes, Maria Leonor

2013-10-01

The effect of cooking methods (boiling, grilling, and roasting) on the proximate and mineral composition, contaminants concentration and fatty acids profile was evaluated aiming to understand the benefits and risks associated to the consumption of the emerging farmed fish meagre (Argyrosomus regius). All the treatments led to lower moisture content. After grilling and roasting, the SFA, MUFA and PUFA contents increased. There was no degradation of EPA and DHA during the culinary processes. Significant retention of minerals in grilled and roasted meagre samples was registered. For Pb and Cd there were no concentration differences between culinary treatments and regarding raw fish. Whereas As level was higher in grilled meagre, total Hg and Me-Hg values were augmented in grilled and roasted meagre. The consumption of meagre is advisable due to the low and healthy fat, high selenium and protein content. Grilling would be the best culinary treatment due to the retention of protein, EPA, DHA and minerals. But as the risk of ingestion of Me-Hg content also increases, based on the risk assessment, intake should not exceed two weekly meals, provided that no other important Me-Hg food source is present in the diet. Otherwise, even this maximum threshold should be lower. Copyright © 2013 Elsevier Ltd. All rights reserved.

Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts

PubMed Central

Badejo, Adebanjo A.; Damilare, Akintoroye; Ojuade, Temitope D.

2014-01-01

The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest ∘Brix. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts. PMID:25320721

Nutritional value of raw soybeans, extruded soybeans, roasted soybeans and tallow as fat sources in early lactating dairy cows.

PubMed

Amanlou, H; Maheri-Sis, N; Bassiri, S; Mirza-Aghazadeh, A; Salamatdust, R; Moosavi, A; Karimi, V

2012-01-01

Thirty multiparous Holstein cows (29.8 ± 4.01days in milk; 671.6 ± 31.47 kg of body weight) were used in a completely randomized design to compare nutritional value of four fat sources including tallow, raw soybeans, extruded soybeans and roasted soybeans for 8 weeks. Experimental diets were a control containing 27.4 % alfalfa silage, 22.5% corn silage, and 50.1% concentrate, and four diets with either tallow, raw soybean, extruded soybean, or roasted soybean added to provide 1.93% supplemental fat. Dry matter and NEL intakes were similar among treatments, while cows fed fat diets had significantly (P<0.05) high NEL intakes when compared to control with no fat. Supplemental fat, whether tallow or full fat soybeans increased milk production (1.89-2.45 kg/d; P<0.01) and FCM production (1.05-2.79; P<0.01). Milk fat yield and percentage of cows fed fat-supplemented diets were significantly (P<0.01 and P<0.05 respectively) higher than control. Between fat-supplemented diets, roasted soybean caused highest milk fat yield and extruded soybean caused lowest milk fat yield. There was no significant effect of supplemental fat on the milk protein and lactose content and yield. Feed efficiency of fat-supplemented diets was significantly (P<0.01) higher than control. Body weight, body weight change and BCS (body condition score) of cows, as well as energy balance and energy efficiency were similar between treatments. In conclusion, while there was no significant effect of fat sources on production response of cows, fat originating from heat-treated soybean help to minimize imported RUP (rumen undegradable protein) sources level as fish meal in comparison with tallow and raw soybean oil. In the Current study, there was no statistical significance among nutritional values of oil from extruded soybeans and roasted soybeans.

Inactivation of Salmonella on pecan nutmeats by hot air treatment and oil roasting.

PubMed

Beuchat, Larry R; Mann, David A

2011-09-01

Studies were done to determine the effectiveness of hot air drying, dry roasting, and oil roasting in killing Salmonella on pecan nutmeats. Pecan halves and pieces were inoculated by immersion in a five-serotype suspension of Salmonella or by surface application of powdered chalk containing the pathogen. Hot air treatment of low-moisture (2.8 to 4.1%) and high-moisture (10.5 to 11.2%) immersion-inoculated nutmeats (initial population, 6.18 to 7.16 log CFU/g) at 120°C for 20 min reduced the number of Salmonella by 1.18 to 1.26 and 1.89 to 2.04 log CFU/g, respectively. However, regardless of the moisture content, hot air treatment of pecan halves containing 0.77 log CFU/g at 120°C for 20 min failed to eliminate Salmonella. Reductions were >7 log CFU/g when dry pieces were dry roasted at 160°C for 15 min. Treatment of halves at 140°C for 20 min, 150°C for 15 min, or 170°C for 10 min reduced Salmonella by 5 log CFU/g. The pathogen was slightly more heat resistant in immersion-inoculated nutmeats than on surface-inoculated nutmeats. Exposure of immersion-inoculated pieces to peanut oil at 127°C for 1.5 min or 132°C for 1.0 min reduced the number of Salmonella by 5 log CFU/g. Treatment of halves at 138°C for 2.0 min reduced Salmonella by 5 log CFU/g; treatment at 132°C for 2.5 to 4.0 min did not always achieve this reduction. Hot air treatment cannot be relied upon to reduce Salmonella by 5 log CFU/g of raw pecan nutmeats without changing sensory qualities. Treatment temperatures and times typically used to oil roast nutmeats appear to be sufficient to reduce Salmonella by 5 log CFU/g.

Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa).

PubMed

Dakwa, Sarah; Sakyi-Dawson, Esther; Diako, Charles; Annan, Nana Takyiwa; Amoa-Awua, Wisdom Kofi

2005-09-25

Soybeans which had initially been dehulled by either boiling (boiled/dehulled) or roasting (roasted/dehulled) before peeling, were cooked and fermented into dawadawa, a traditional food condiment. The micropopulation, enzymatic activities, proximate composition, amino acid, and aroma profiles of the two types of soybean dawadawa were evaluated during fermentation. Only minor differences were found in the microbial profiles of the two types of soy-dawadawa. Although boiled/dehulled soy-dawadawa initially had lower microbial counts, it recorded higher counts at the advanced stages of fermentation. Proteolytic and amylolytic Bacillus species including Bacillus subtilis, Bacillus pumilus, Bacillus licheniformis, Bacillus cereus, and Bacillus firmus dominated the micropopulation of the two types of soy-dawadawa with Bacillus subtilis accounting for about 50% of the Bacillus species in all samples. Lactic acid bacteria and yeasts occurred in low numbers in the two types of soy-dawadawa. The proximate composition of the two types of soy-dawadawa were similar, and their contents of moisture and protein increased whilst fat and ash decreased during fermentation. Both types of fermenting soy-dawadawa recorded similar levels of alpha-amylase activity, but boiled/dehulled soy-dawadawa showed slightly higher protease activity. The levels of isoleucine, leucine, lysine, phenylalanine, arginine and proline increased significantly with fermentation time in both types of soy-dawadawa. With respect to differences in their aroma profiles, hexanodecanol, octadecyl acetate, 1,2-dimethyl benzene, tetradecene, (E)-5-eicosene, cyclohexadecane, and hexacosane were found only in the roasted/dehulled samples, whilst 1,2-ethanediol, ethyl acetate, dimethyl disulfide, cyclotetradecane, decene, indole , 2 butyl-octenal, acetophenone, and toluene were found only in the boiled/dehulled samples. A market focus group showed preference for roasted/dehulled soy-dawadawa over boiled/dehulled soy-dawadawa. Apart from the volatile aroma compounds, the biochemical and microbiological profiles of the two types of soy-dawadawa showed only minor differences and were also similar to the profiles reported for African locust bean dawadawa.

Analyses of Scientific, Technological, and Engineering Parameters of CFPS Operation Methodology and Practices

DTIC Science & Technology

1981-03-01

production mode, but rather always in a kitchen mode. From this it followed that the personnel savings, material savings, and product quality benefits ...largest size CFPF ever contemplated. 10 CREAMED GROUND BEEF 50 40 -- DESIGN c* 30- ,20- 10 ROAST BEEF 40--------DESIGN ~30 S20- 10- 0- 50- CHILI ...Spread Midpoint (M (M Creamed Ground Beef 20 -21 Roast Beef 37 +8.5 Chili Macaroni 31 -18 17 it is obvious from these figures that the operation was

Identification of crypto- and neochlorogenic lactones as potent xanthine oxidase inhibitors in roasted coffee beans.

PubMed

Honda, Sari; Miura, Yukari; Masuda, Akiko; Masuda, Toshiya

2014-01-01

Xanthine oxidase (XO) inhibitory activity has been found in boiling water extracts from roasted coffee beans. Therefore, assay-guided purification of the extracts was performed using size-exclusion column chromatography, and subsequently with reversed phase HPLC to afford lactone derivatives of chlorogenic acids. Among the tested lactones, crypto- and neochlorogenic lactones showed potent XO inhibitory activities compared with three major chlorogenic acids found in coffee beans. These XO inhibitory lactones may ameliorate gout and hyperuricemia in humans who drink coffee.

Cost Driver Analysis for Tray Pack Foods

DTIC Science & Technology

1988-03-01

Chicken 0 Macaroni Cheese 0 Peas/Mushrooms C Canadian Bacon C Spaghetti w/ Meatballs C Macaroni Salad C Sliced Carrots C Chicken Breasts C Swedish... Meatballs C Spanish Rice C Whole Kernel Corn C Chicken Cacciatore [ Swiss Steak C Sweet Potatoes C Fruit Cocktail C Franks in Brine C Turkey SI.w/Gravy C...and Carrots 0 Beef Pot Roast C Roast Chicken C Macaroni Cheese C Peas/Mushrooms C Canadian Bacon C Spaghetti w/ Meatballs C Macaroni Salad 0 Sliced

Extraction of Vanadium from Vanadium Slag Via Non-salt Roasting and Ammonium Oxalate Leaching

NASA Astrophysics Data System (ADS)

Li, Meng; Du, Hao; Zheng, Shili; Wang, Shaona; Zhang, Yang; Liu, Biao; Dreisinger, David Bruce; Zhang, Yi

2017-10-01

A clean method featuring non-salt roasting followed by (NH4)2C2O4 leaching to recover vanadium from vanadium slag was proposed. The carcinogenic Cr6+ compounds and exhaust gases were avoided, and the water generated from vanadate precipitation may be recycled and reused in this new leaching process. The leaching residues may be easily used by a blast furnace. Moreover, (NH4)2C2O4 solution was used as a leaching medium to avoid expensive and complicated ammonium controlling operations as a result of the stability of (NH4)2C2O4 at a high temperature. The transformation mechanisms of vanadium- and chromium-bearing phases were systematically investigated by x-ray diffraction analysis and scanning electron microscopy with energy-disperse x-ray spectrometry, respectively. In addition, the effects of oxygen concentration, roasting temperature, and holding time on vanadium recovery were investigated. Finally, the effects of leaching variables on the vanadium leaching rate were also examined.

Tetrodotoxin detection and species identification of pufferfish in retail roasted fish fillet by DNA barcoding in China.

PubMed

Li, Nan; Shen, Qing; Wang, Jiahui; Han, Chunhui; Ji, Rong; Li, Fengqin; Jiang, Tao

2015-01-01

This study identifies the pufferfish species and detects tetrodotoxin (TTX) in roasted fish fillet samples collected in Beijing, Qingdao and Xiamen, China. The cytochrome c oxidase I (COI) gene was used as the target gene for identification of the pufferfish species in the samples. Enzyme-linked immunosorbent assay (ELISA) screened the TTX levels in samples that had been detected as containing pufferfish by DNA barcode. A total of 125 samples were identified by DNA barcodes; 32 (26%) samples contained pufferfish composition and, among them, 26 (81%) were the highly toxic species Lagocephalus lunaris. All 32 samples containing the pufferfish composition were positive for TTX with levels ranging from 100 to 63,800 ng g(-1). Most of the 32 samples contained the highly toxic L. lunaris. Based on the results, we suggest that the monitoring of roasted fish fillet should be strengthened and the processing procedures should be standardised to minimise TTX poisoning caused by pufferfish.

Determination of roasted pistachio (Pistacia vera L.) key odorants by headspace solid-phase microextraction and gas chromatography-olfactometry.

PubMed

Aceña, Laura; Vera, Luciano; Guasch, Josep; Busto, Olga; Mestres, Montserrat

2011-03-23

Key odorants in roasted pistachio nuts have been determined for the first time. Two different pistachio varieties (Fandooghi and Kerman) have been analyzed by means of headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry (GCO). The aroma extract dilution analyses (AEDA) applied have revealed 46 and 41 odor-active regions with a flavor dilution (FD) factor≥64 for the Fandooghi and the Kerman varieties, respectively, and 39 of them were related to precisely identified compounds. These included esters, pyrazines, aldehydes, acids, furans, and phenols. The results show that the Fandooghi variety presents, not only more odor-active regions but also higher FD factors than the Kerman variety that can lead to the conclusion that the first variety has a richer aromatic profile than the second one. The descriptive sensory analysis (DSA) showed that the roasted, chocolate/coffee, and nutty attributes were rated significantly higher in the Fandooghi variety, whereas the green attribute was significantly higher in the Kerman one.

Static headspace analysis using polyurethane phases--application to roasted coffee volatiles characterization.

PubMed

Rodrigues, C; Portugal, F C M; Nogueira, J M F

2012-01-30

Static headspace sorptive extraction using polyurethane foams (HSSE(PU)) followed by gas chromatography coupled to mass spectrometry is proposed for volatile analysis. The application of this novel analytical approach to characterize the volatiles profile from roasted coffee samples, selected as model system, revealed remarkable advantages under convenient experimental conditions. The comparison of HSSE(PU) with other well-established procedures, such as headspace sorptive extraction using polydimethylsiloxane (HSSE(PDMS)) and headspace solid phase microextraction using carboxen/polydimethylsiloxane fibers (HS-SPME(CAR/PDMS)), showed that the former presented much higher capacity, sensitivity and even selectivity, where larger abundance and number of roasted coffee volatile compounds (e.g. furans, pyrazines, ketones, acids and pyrroles) could be achieved, under similar experimental conditions. The data presented herein proved, for the first time, that PU foams present great performance for static headspace sorption-based procedures, showing to be an alternative polymeric phase for volatile analysis. Copyright © 2011 Elsevier B.V. All rights reserved.

Autoxidation of packed almonds as affected by maillard reaction volatile compounds derived from roasting.

PubMed

Severini, C; Gomes, T; De Pilli, T; Romani, S; Massini, R

2000-10-01

Shelled almonds of two Italian varieties, Romana and Pizzuta, peeled and unpeeled, were roasted and packed under different conditions: air (control), vacuum, and Maillard reaction volatile compounds (MRVc) derived from the roasting process. Samples were stored for approximately 8 months at room temperature, without light, and, at regular intervals, were collected and analyzed to evaluate the progress of lipid oxidation. Peroxide values, triglyceride oligopolymers, and oxidized triglycerides were evaluated during the storage time. Results showed that, although the MRVc atmosphere did not protect the lipid fraction of almonds as well as the vacuum condition; nevertheless, it was more protective than the control atmosphere, showing an antioxidant effect. The effect of the natural coating was a strong protection against lipid oxidation; in fact, only the unpeeled samples showed peroxide values lower than the threshold of acceptability (25 milliequiv of O(2)/kg of oil). Moreover, at the end of the storage period, Pizzuta almonds showed a greater deterioration than those of the Romana variety.

Effect of different levels of rice bran processed by various techniques on performance of broiler chicks.

PubMed

Mujahid, A; Ul Haq, I; Asif, M; Hussain Gilani, A

2004-06-01

1. Rice bran processed by extrusion cooking, roasting or pelleting and treated with antioxidant was used in broiler starter and finisher diets at various concentrations up to 500 g/kg. 2. Extrusion cooking gave the best performance, followed by roasting, while non-significant differences were observed between raw and pelleted bran. 3. Increasing the amount of rice bran in broiler diets resulted in significantly negative effects on growth performance. Non-significant differences were observed in mortality and dressing percentage due to different processes and concentrations of rice bran in the diet. Organ weights were significantly higher on raw and pelleted rice bran as compared to extruded and roasted bran. Liver and heart weights significantly increased with increasing contents of rice bran above 200g/kg, while pancreas weight increased with an addition of rice bran. 4. Treating the rice bran with antioxidant up to 250ppm had non-significant effects on broiler performance.

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.

PubMed

Silva, Fábio A P; Ferreira, Valquíria C S; Madruga, Marta S; Estévez, Mario

2016-08-01

Broiler breast ( pectoralis major ) meat was submitted to salting with NaCl + NaNO 3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.

Inline roasting hyphenated with gas chromatography-mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential.

PubMed

Van Durme, Jim; Ingels, Isabel; De Winne, Ann

2016-08-15

Today, the cocoa industry is in great need of faster and robust analytical techniques to objectively assess incoming cocoa quality. In this work, inline roasting hyphenated with a cooled injection system coupled to a gas chromatograph-mass spectrometer (ILR-CIS-GC-MS) has been explored for the first time to assess fermentation quality and/or overall aroma formation potential of cocoa. This innovative approach resulted in the in-situ formation of relevant cocoa aroma compounds. After comparison with data obtained by headspace solid phase micro extraction (HS-SPME-GC-MS) on conventional roasted cocoa beans, ILR-CIS-GC-MS data on unroasted cocoa beans showed similar formation trends of important cocoa aroma markers as a function of fermentation quality. The latter approach only requires small aliquots of unroasted cocoa beans, can be automatated, requires no sample preparation, needs relatively short analytical times (<1h) and is highly reproducible. Copyright © 2016 Elsevier Ltd. All rights reserved.

Selective Sulfidation of Lead Smelter Slag with Pyrite and Flotation Behavior of Synthetic ZnS

NASA Astrophysics Data System (ADS)

Han, Junwei; Liu, Wei; Wang, Dawei; Jiao, Fen; Zhang, Tianfu; Qin, Wenqing

2016-08-01

The selective sulfidation of lead smelter slag with pyrite in the presence of carbon and Na salts, and the flotation behavior of synthetic ZnS were studied. The effects of temperature, time, pyrite dosage, Na salts, and carbon additions were investigated based on thermodynamic calculation, and correspondingly, the growth mechanism of ZnS particles was studied at high temperatures. The results indicated that the zinc in lead smelter slag was selectively converted into zinc sulfides by sulfidation roasting. The sulfidation degree of zinc was increased until the temperature, time, pyrite, and carbon dosages reached their optimum values, under which it was more than 95 pct. The growth of ZnS particles largely depended upon roasting temperature, and the ZnS grains were significantly increased above 1373 K (1100 °C) due to the formation of a liquid phase. After the roasting, the zinc sulfides generated had a good floatability, and 88.34 pct of zinc was recovered by conventional flotation.

Controlling the Morphology and Oxidation Resistance of Boron Carbide Synthesized Via Carbothermic Reduction Reaction

NASA Astrophysics Data System (ADS)

Ahmed, Yasser M. Z.; El-Sheikh, Said M.; Ewais, Emad M. M.; Abd-Allah, Asmaa A.; Sayed, Said A.

2017-03-01

Boron carbide powder was synthesized from boric acid and lactose mixtures via easy procedure. Boric acid and lactose solution mixtures were roasted in stainless steel pot at 280 °C for 24 h. Boron carbide was obtained by heating the roasted samples under flowing of industrial argon gas at 1500 °C for 3 h. The amount of borate ester compound in the roasted samples was highly influenced by the boron/carbon ratio in the starting mixtures and plays a versatile role in the produced boron carbide. The high-purity boron carbide powder was produced with a sample composed of lowest boron/carbon ratio of 1:1 without calcination step. Particle morphology was changed from nano-needles like structure of 8-10 nm size with highest carbon ratio mixture to spherical shape of >150 nm size with lowest one. The oxidation resistance performance of boron carbide is highly dependent on the morphology and grain size of the synthesized powder.

Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS.

PubMed

Bortolomeazzi, Renzo; Munari, Marina; Anese, Monica; Verardo, Giancarlo

2012-12-15

In this work, a rapid and reliable purification method based on a single mixed solid phase extraction (SPE) column, for the determination of acrylamide in roasted coffee by liquid chromatography-tandem mass spectrometry, was developed. Deuterium labelled d(3)-acrylamide was used as internal standard. Acrylamide was extracted by 10 mL of water and the extract purified by a single SPE column consisting of 0.5 g of an in-house prepared mixture of C18, strong cation (SCX) and anion exchange (SAX) sorbents in the ratio 2/1.5/1.5 (w/w/w). The amount of the three sorbents was optimised in order to eliminate the main interfering compounds present in coffee extracts, such as melanoidins, trigonelline, chlorogenic acids and caffeine. The SPE procedure was very simple and consisted of pushing 1 mL of an aqueous coffee extract through the SPE column followed by 1 mL of water which was collected for the analysis. The method was tested on six samples of roasted coffee of different composition and roasting level. The repeatability of the method, expressed as relative standard deviation (n=6), was lower than 5%. The recovery of acrylamide at three spiked levels ranged from 92% to 95%. The limits of detection (LOD) and quantitation (LOQ) were 5 and 16 μg kg(-1), respectively. Copyright © 2012 Elsevier Ltd. All rights reserved.

A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend.

PubMed

Rubach, Malte; Lang, Roman; Bytof, Gerhard; Stiebitz, Herbert; Lantz, Ingo; Hofmann, Thomas; Somoza, Veronika

2014-06-01

Coffee consumption sometimes is associated with symptoms of stomach discomfort. This work aimed to elucidate whether two coffee beverages, containing similar amounts of caffeine, but differing in their concentrations of (β) N-alkanoyl-5-hydroxytryptamides (C5HTs), chlorogenic acids (CGAs), trigonelline, and N-methylpyridinium (N-MP) have different effects on gastric acid secretion in healthy volunteers. The intragastric pH after administration of bicarbonate with/without 200 mL of a coffee beverage prepared from a market blend or dark roast blend was analyzed in nine healthy volunteers. Coffee beverages were analyzed for their contents of C5HT, N-MP, trigonelline, CGAs, and caffeine using HPLC-DAD and HPLC-MS/MS. Chemical analysis revealed higher concentrations of N-MP for the dark brown blend (87 mg/L) compared to the market blend coffee (29 mg/L), whereas concentrations of C5HT (0.012 versus 0.343 mg/L), CGAs (323 versus 1126 mg/L), and trigonelline (119 versus 343 mg/L) were lower, and caffeine concentrations were similar (607 versus 674 mg/mL). Gastric acid secretion was less effectively stimulated after administration of the dark roast blend coffee compared to the market blend. Future studies are warranted to verify whether a high ratio of N-MP to C5HT and CGAs is beneficial for reducing coffee-associated gastric acid secretion. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Upgrading tantalum and niobium oxides content in Bangka tin slag with double leaching

NASA Astrophysics Data System (ADS)

Soedarsono, J. W.; Permana, S.; Hutauruk, J. K.; Adhyputra, R.; Rustandi, A.; Maksum, A.; Widana, K. S.; Trinopiawan, K.; Anggraini, M.

2018-03-01

Tantalum has become one of the 14 types of critical materials where the level of its availability is assumed as the midterm critical metal. Benefits of the element tantalum in the electronics field increased the deficit balance of supply / demand, as more variations of electronic products developed. The tantalum experts calculated the level of availability until 2020. Base on the previous studies, tin slag is a secondary source of tantalum and niobium. This study uses tin slag from Bangka, Indonesia, abbreviated, Bangka Tin Slag (BTS). BTS was roasted, water quenched and sieved, abbreviated BTS-RQS.BTS was roasted, water quenched and sieved, abbreviated BTS-RQS.BTS-RQS was roasted at a temperature 700□C given sample code BTS-R700QS, while roasted at 800°C given sample code BTS-R800QS.A variable leaching experiment on BTS-R700QS was solvent concentration variable and on BTS-R800QS was time variable. The entire residue was characterized by X-Ray Fluorescence (XRF), and the optimum results are on the BTS-R800QS leaching into 5 M NaOH for 20 min followed by 5M HCl for 50 min, with content of Ta2O5 and Nb2O51.56% and 1.11%, respectively. The result of XRF measurement showed was the increasing of TNO content due to the increasing solvent concentration and time of acid leaching. The discussion of thermodynamics this study used was HSC Chemistry 6 as a supporting data.

Removal of chloride from MSWI fly ash.

PubMed

Chen, Wei-Sheng; Chang, Fang-Chih; Shen, Yun-Hwei; Tsai, Min-Shing; Ko, Chun-Han

2012-10-30

The high levels of alkali chloride and soluble metal salts present in MSWI fly ash is worth noting for their impact on the environment. In addition, the recycling or reuse of fly ash has become an issue because of limited landfill space. The chloride content in fly ash limits its application as basis for construction materials. Water-soluble chlorides such as potassium chloride (KCl), sodium chloride (NaCl), and calcium chloride hydrate (CaCl(2) · 2H(2)O) in fly ash are easily washed away. However, calcium chloride hydroxide (Ca(OH)Cl) might not be easy to leach away at room temperature. The roasting and washing-flushing processes were applied to remove chloride content in this study. Additionally, air and CO(2) were introduced into the washing process to neutralize the hazardous nature of chlorides. In comparison with the water flushing process, the roasting process is more efficient in reducing the process of solid-liquid separation and drying for the reuse of Cl-removed fly ash particles. In several roasting experiments, the removal of chloride content from fly ash at 1050°C for 3h showed the best results (83% chloride removal efficiency). At a solid to liquid ratio of 1:10 the water-flushing process can almost totally remove water-soluble chloride (97% chloride removal efficiency). Analyses of mineralogical change also prove the efficiency of the fly ash roasting and washing mechanisms for chloride removal. Copyright © 2012 Elsevier B.V. All rights reserved.

The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study

PubMed Central

Kehlet, Ursula; Mitra, Bhaskar; Aaslyng, Margit D.

2017-01-01

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility. PMID:28846600

The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.

PubMed

Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge; Raben, Anne; Aaslyng, Margit D

2017-08-26

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility.

Characterization of endogenous nanoparticles from roasted chicken breasts.

PubMed

Song, Xunyu; Cao, Lin; Cong, Shuang; Song, Yukun; Tan, Mingqian

2018-06-22

Emergence of endogenous nanoparticles in thermally processed food has aroused much attention due to their unique properties and potential biological impact. The aim of this study was to investigate the presence of fluorescence nanoparticles in roasted chicken breasts, elemental composition, physico-chemical properties and their molecular interaction with human serum albumin (HSA). Transmission electron microscopy analysis revealed that the foodborne nanoparticles from roasted chicken were nearly spherical with an average particle size of 1.7 ± 0.4 nm. The elemental analysis of X-ray photoelectron spectroscopy showed the composition of nanoparticles as 47.4% C, 25.8% O and 26.1% N. The fluorescence of HSA was quenched by the nanoparticles following a static mode, and the molecular interaction of nanoparticles with HSA was spontaneous (ΔG°＜0), where hydrogen bonding and van der Waals forces played an important role during HSA-nanoparticles complex stabilization through thermodynamic analysis by isothermal titration calorimetry. The principal location of the nanoparticles binding site on HSA was primarily in site I as determined by site-specific marker competition. The conformational of HSA was also changed and ɑ-helical structure decreased in the presence of nanoparticles. Our studies revealed that fluorescent nanoparticles were produced after roasting of chicken breast at 230 °C for 30 min for the first time. The obtained nanoparticles can interact with HSA in a spontaneous manner, thus providing valuable insight into foodborne NPs as well as their effects to human albumin protein.

Contamination profile of Listeria spp. in three types of ready-to-eat chicken meat products.

PubMed

Lekroengsin, Sumalin; Keeratipibul, Suwimon; Trakoonlerswilai, Kasame

2007-01-01

This study investigated contamination sources of Listeria spp. in frozen, ready-to-eat, roasted, steamed, and fried chicken meat products from a plant in Thailand, as well as the correlation between Listeria contamination in the production environment and the finished product. The cooking processes used in this factory (with a product core temperature of 80 degrees C for 1 min) were confirmed as adequate for eliminating Listeria spp. However, Listeria spp. were detected at the packing stage of roasted and steamed chicken products. An environmental swab test was conducted by means of the zone concept, whereby surfaces in the production area were divided into three zones. Zone 1 was made up of the equipment surfaces that came into direct contact with the products. Zone 2 consisted of equipment surfaces that were not in direct contact with the products, including surfaces that were difficult to be cleaned. Zone 3 included surfaces that did not come in direct contact with the products and were located far from the products. The results showed that the prevalence of Listeria spp. in roasted and steamed products was affected by the prevalence of Listeria contamination in all zones, especially zone 1, which demonstrated the highest correlation. In addition, the prevalence of Listeria contamination in zones 2 and 3 affected the prevalence of Listeria in zone 1. A correlation between Listeria on roasted chicken products and the surfaces of zone 1 at the start of production was also established.

Efficacy of freezing, frozen storage and edible antimicrobial coatings used in combination for control of Listeria monocytogenes on roasted turkey stored at chiller temperatures.

PubMed

Jiang, Zheng; Neetoo, Hudaa; Chen, Haiqiang

2011-10-01

The presence and growth of Listeria monocytogenes on ready-to-eat (RTE) turkey is an important food safety issue. The antilisterial efficacy of four polysaccharide-based edible coatings (starch, chitosan, alginate and pectin) incorporating sodium lactate (SL) and sodium diacetate (SD) as well as commercial preparations Opti.Form PD4, NovaGARD™ CB1, Protect-M and Guardian™ NR100 were compared against L. monocytogenes on roasted turkey. Pectin coating treatments incorporating SL/SD, Opti.Form PD4 with or without Protect-M, and NovaGARD™ CB1 displayed higher antimicrobial efficacy against. L. monocytogenes than the other antimicrobials and coating materials. In the second phase of the study, it was investigated whether frozen storage could enhance the antilisterial effectiveness of pectin coating treatments on chilled roasted turkey. Inoculated roasted turkey samples coated with pectin-based treatments were frozen for up to 4 weeks and subsequently stored at 4 °C for 8 weeks. Frozen storage significantly enhanced the antilisterial activity of various coating treatments; with selected treatments reducing the L. monocytogenes populations by as much as 1.1 log CFU/cm(2) during the subsequent 8-week chilled storage. This study demonstrates that pectin-based antimicrobial edible coatings hold promise in enhancing the safety of RTE poultry products and frozen storage has the potential to enhance their effectiveness. Copyright © 2011 Elsevier Ltd. All rights reserved.

Effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds

PubMed Central

Vivienne, Ezenduka Ekene; Josephine, Okorie-kanu Onyinye; Anaelom, Nwanta John

2018-01-01

Aim: The objective of this study was to determine the effect of varying temperatures (different cooking methods and freezing) on the concentration of oxytetracycline (OTC) residues in tissues of broiler birds. Materials and Methods: Fifty, 5-week-old birds were purchased and acclimatized for 3 weeks while being fed antibiotic-free feed and water. Four birds were then tested for residue and in the absence; the remaining birds were injected intramuscularly with oxytetracycline at its therapeutic dose. Muscle and liver samples of the treated birds were harvested and checked for OTC residues before subjecting them to boiling, microwaving, and roasting. The three plate test was used for the residue detection. Result: OTC was detected at both pH 6.0 and pH 7.2 but not detected at pH 8.0. Roasting and boiling significantly reduced the concentration of oxytetracycline in muscle by 53.6% and 69.6%, respectively, at pH 6.0, microwaving reduced the concentration by 49.1% but was not statistically significant. The same pattern was followed at pH 7.2 with reduction of 34.3%, 53.2%, and 67.7% for microwaved, roasted, and boiled. For the liver tissues, there was a significant reduction in the concentration for both pH: 6.0 (57.75%, 79.75%, and 89%; pH 7.2 (48.06%, 79.6%, and 88.79%) for boiled, microwaved, and roasted samples. Boiling had a greater reduction effect for muscle samples while roasting had a greater reduction in liver samples at both pHs. Freezing at −10°C had no effect on the concentration of OTC even after 9 days. Conclusion: The significant reduction of OTC concentration by cooking indicates that consumers may not be at risk of the effects of OTC residues in meat, but microwaving meat may not reduce the concentration below the maximum residue limit if the initial concentration is very high. Therefore, routine monitoring of drug residues in farms and abattoirs is still advocated. PMID:29657398

Determination of acrylamide in processed foods by LC/MS using column switching.

PubMed

Takatsuki, Satoshi; Nemoto, Satoru; Sasaki, Kumiko; Maitani, Tamio

2003-04-01

An LC/MS method was developed for the determination of acrylamide (AA) in processed or cooked foods. AA was extracted with a mixture of water and acetone from homogenized food samples after the addition of 13C-labeled acrylamide (AA-1-(13)C) as an internal standard. The extract was concentrated, washed with dichloromethane for defatting, and cleaned up on Bond Elut C18, PSA and ACCUCAT cartridge-columns, and then AA was determined by LC/MS in the selected ion recording (SIR) mode. For the LC/MS analysis, four LC columns were connected in-line and the flow of the mobile phase was switched according to a time-program. Monitoring ions for AA were m/z 72 and 55, and those for AA-1-(13)C were m/z 73 and 56. AA and AA-1-(13)C were determined without interference from the matrices in all samples. The recoveries of AA from potato chips, corn snack, pretzel and roasted tea spiked at the level of 500 ng/g of AA were 99.5-101.0% with standard deviations (SD) in the range from 0.3 to 1.6%. The limits of detection and quantification of the developed method were 9 and 30 ng/g for AA in samples, respectively. The method was applied to the analysis of AA in various processed or cooked food samples purchased from retail markets. High levels of AA were found in potato chips and French-fried potato (467-3,544 ng/g). Fried and sugar-coated dough cakes (karinto) contained 374 and 1,895 ng/g. Corn snacks contained 117-535 ng/g of AA. Roasted foods (such as roasted sesame seed, roasted barley (mugi-cha), roasted tea (hoji-cha), coffee beans and curry powder) contained 116-567 ng/g of AA. Foods made from fish, egg and meat contained lower levels of AA than the plant-based foods. Foods containing much water showed a tendency to have low levels of AA compared with dry foods. The proposed method was applicable to the analysis of AA in variety of processed foods.

Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.

PubMed

Li, Lin; Valenzuela-Martinez, Carol; Redondo, Mauricio; Juneja, Vijay K; Burson, Dennis E; Thippareddi, Harshavardhan

2012-11-01

Inhibition of Clostridium perfringens spore germination and outgrowth in reduced sodium roast beef by a blend of buffered lemon juice concentrate and vinegar (MoStatin LV1) during abusive exponential cooling was evaluated. Roast beef containing salt (NaCl; 1%, 1.5%, or 2%, w/w), blend of sodium pyro- and poly-phosphates (0.3%), and MoStatin LV1 (0%, 2%, or 2.5%) was inoculated with a 3-strain C. perfringens spore cocktail to achieve final spore population of 2.5 to 3.0 log CFU/g. The inoculated products were heat treated and cooled exponentially from 54.4 to 4.4 °C within 6.5, 9, 12, 15, 18, or 21 h. Cooling of roast beef (2.0% NaCl) within 6.5 and 9 h resulted in <1.0 log CFU/g increase in C. perfringens spore germination and outgrowth, whereas reducing the salt concentration to 1.5% and 1.0% resulted in >1.0 log CFU/g increase for cooling times longer than 9 h (1.1 and 2.2 log CFU/g, respectively). Incorporation of MoStatin LV1 into the roast beef formulation minimized the C. perfringens spore germination and outgrowth to <1.0 log CFU/g, regardless of the salt concentration and the cooling time. Cooked, ready-to-eat meat products should be cooled rapidly to reduce the risk of Clostridium perfringens spore germination and outgrowth. Meat processors are reducing the sodium chloride content of the processed meats as a consequence of the dietary recommendations. Sodium chloride reduces the risk of C. perfringens spore germination and outgrowth in meat products. Antimicrobials that contribute minimally to the sodium content of the product should be incorporated into processed meats to assure food safety. Buffered lemon juice and vinegar can be incorporated into meat product formulations to reduce the risk of C. perfringens spore germination and outgrowth during abusive cooling. Journal of Food Science © 2012 Institute of Food Technologists® No claim to original US government works.

Interactions of water with roasted and ground coffee in the wetting process investigated by a combination of physical determinations.

PubMed

Mateus, Maria-L; Rouvet, Martine; Gumy, Jean-C; Liardon, Rémy

2007-04-18

Three complementary techniques were used in this study to investigate the physical changes during wetting of roasted and ground coffee. Scanning electron microscopy (SEM) was found to provide indirect evidence of the presence of liquid water in the coffee particles. The effect of wetting on coffee closed porosity was studied by helium pycnometry, and finally, particle sizing was used to determine the swelling kinetics of coffee after wetting. Due to the solubilization of compounds, the presence of liquid water could be detected in the coffee cells by SEM. The technique was then used to investigate different water contents; for example, for roasted and ground coffee containing 1 g of water per gram of coffee on a dry basis, liquid water was present in cells only at the periphery of approximately 1.0 mm diameter particles. Coffee closed porosity decreased with increasing water content, as evidenced by pycnometry. For roasted and ground coffee containing 1 g of water per gram of coffee, results showed a closed porosity lower that 0.1 cm3/g ( approximately 20% of the closed porosity measured in dry particles). The decrease of closed porosity may be attributed to both (1) water filling cells' lumen and (2) plasticization of cell wall polymers, resulting in the matrix relaxation and increase of helium accessibility to the pores. Water binding to the matrix polymers was further investigated by calorimetric measurements. The integration of the endothermic peak of freezing water showed that approximately 0.15 g of water/g of coffee is nonfreezable water, that is, water bound to the matrix polymers. Finally, the use of particle sizing showed that the average volume of the coffee particles with 1 g of water/g of coffee increased by up to 20-23% at 10-15 min following wetting. Moisture diffusion coefficients in coffee particles [( approximately 2-3) x 10(-11) m2 s(-1)] were approximated by fitting the swelling curves with a model of diffusion. The observed results may give information about homogeneity and the physical state of water in wetted roasted coffee and thus increase the understanding of the mechanisms of molecular mass transfer during extraction.

Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers.

PubMed

Lykomitros, Dimitrios; Fogliano, Vincenzo; Capuano, Edoardo

2018-04-01

Roasted peanuts are a popular snack in Europe, but their drivers of liking and perceived freshness have not been previously studied with European consumers. Consumer research to date has been focused on U.S. consumers, and only on specific peanut cultivars. In this study, 26 unique samples were produced from peanuts of different types, cultivars, origins, and with different process technologies (including baking, frying, and maceration). The peanut samples were subjected to sensory (expert panel, Spectrum TM ) and instrumental analysis (color, headspace volatiles, sugar profile, large deformation compression tests, and graded by size) and were hedonically rated by consumers in The Netherlands, Spain, and Turkey (n > 200 each). Preference Mapping (PREFMAP) on mean liking models revealed that the drivers of liking are similar across the three countries. Sweet taste, roasted peanut, dark roast, and sweet aromas and the color b * value were related to increased liking, and raw bean aroma and bitter taste with decreased liking. Further partial least square regression (PLSR) modeling of liking and perceived freshness against instrumental attributes showed that the color coordinates in combination with sucrose content and a select few headspace volatiles were strong predictors of both preference and perceived freshness. Finally, additional PLSR models focusing on the headspace volatiles only showed that liking and ''fresh'' attributes were correlated with the presence of several pyrroles in the volatile fraction, and inversely related to ''stale'' and to hexanal and 2-heptanone. This study provides insight into which flavor, taste, and appearance attributes drive liking and disliking of roasted peanuts for European consumers. The drivers are linked back to analytical attributes that can be measured instrumentally, thereby reducing the reliance on costly sensory panels. Particular emphasis is placed on color as a predictor of preference, because of the low cost of the measuring equipment, it is available to even smaller producers. In addition to preference, the study also examines whether product attributes that drive perceived freshness exist. The results can be used to design products with high acceptability across several countries within Europe. © 2018 Institute of Food Technologists®.

Roasting intensity of naturally low-caffeine Laurina coffee modulates glucose metabolism and redox balance in humans.

PubMed

Di Girolamo, Filippo Giorgio; Mazzucco, Sara; Situlin, Roberta; Mohorko, Nina; Jenko-Pražnikar, Zala; Petelin, Ana; Tence, Marcello; Pišot, Rado; Navarini, Luciano; Biolo, Gianni

2016-09-01

Coffee consumption is negatively associated with risk of type 2 diabetes and cardiovascular mortality. Coffee roasting can greatly modify the quality-quantitative characteristics of bioactive compounds. We compared the effects of two different roasting intensities of the same naturally low-caffeine Arabica coffee variety (Laurina) on glucose and lipid metabolism as well as oxidative stress. We performed a double-blind, crossover intervention study. Fourteen healthy male volunteers consumed four cups daily of light roasted coffee (LRC) and dark roasted coffee (DRC), each for 1 wk (intervention period 1 and 2 respectively). One wk washout, with total abstinence from coffee and other possible caffeine sources, preceded each intervention. Data were collected at the end of washout and intervention periods. Changes between washout and intervention periods in glucose concentrations at 2 h post-oral glucose tolerance test, were significantly lower after DRC than LRC intake (-0.6 ± 0.3 and 0.4 ± 0.3 mmol/L, P < 0.03). Changes in β-cell function, assessed as insulin secretion-sensitivity index-2, were significantly greater after DRC than LRC (34.7 ± 25.0 and -18.8 ± 21.0, P = 0.03). The initial (30 min) post-oral glucose tolerance test area under the curve of glucagon-like peptide-1 was 24± 9% greater (P = 0.03) after DRC than LRC. LRC or DRC did not affect insulin sensitivity. Changes from basal of reduced-to-oxidized glutathione ratio (GSH/GSSG) in erythrocytes were significantly greater after DRC than LRC (+1437 ± 371 and -152 ± 30, P < 0.05). The omega-3 index in erythrocyte membranes was 16± 4% greater (P < 0.001) after DRC than LRC. DRC consumption improved postload glucose metabolism by increasing incretin and insulin secretions. DRC compared to LRC improved redox balance and increased omega-3 fatty acids. Thus, we suggest greater metabolic benefits related to DRC. Copyright © 2016 Elsevier Inc. All rights reserved.

Improvement in gold grade from iron-oxide mineral using reduction roasting and magnetic separation

NASA Astrophysics Data System (ADS)

Kim, Hyun-soo; On, Hyun-sung; Lim, Dae-hack; Myung, Eun-ji; Park, Cheon-young

2017-04-01

Microwave has a wide range of applications in mineral technology, metallurgy, etc. It is an established fact that microwave energy has potential for the speedy and efficient heating of minerals and in a commercial context may provide savings in both time and energy. Microwave heating is being developed as a potential thermal pre-treatment process, because of its unique advantages over the differences of ore minerals in absorbing microwaves. The aim of this study was to investigate the improvement in Au grade from iron-oxide mineral using reduction roasting and magnetic separation. The characteristics of iron-oxide mineral were analyzed using chemical, XRD and reflected light microscopy. The reduction roasting using microwave and magnetic separation experiments were examined under various conditions (reducing agent and chemical additive). The results of XRD and reflected light microscopy showed that the iron-oxide mineral mainly composed of illite, quartz and hematite. The iron-oxide mineral had an Au, Ag, Fe contents of 6.4, 35.1 and 155,441.1 mg/kg, respectively. The results demonstrated that the improvement in Au by reduction roasting using microwave (frequency of 2.45GHz, intensity of 5kW) and magnetic separation (magnetic field intensity of 9,000 Gauss) were effective processes. The Au content in iron-oxide mineral from 6.4 mg/kg to 14.2 mg/kg was achieved within microwave exposure time of 10min (reducing agent(PAC) ratio = 50 : 50, 5% of chemical additive(Soda ash)). Acknowledgment : This subject is supported by Korea Ministry of Environment as "Advanced Technology Program for Environmental Industry"

Pharmacological characterisation of extracts of coffee dusts.

PubMed Central

Zuskin, E; Duncan, P G; Douglas, J S

1983-01-01

The contractile or relaxant activities or both of aqueous extracts of green and roasted coffees were assayed on isolated guinea pig tracheal spirals. Contractile and relaxant activities were compared with histamine and theophylline, respectively. Green coffee extracts induced concentration dependent contraction, but the maximal tension never exceeded 76.3% +/- 5.2 of a maximal histamine contraction (0.69 +/- 0.07 g/mm2 v 0.52 +/- 0.05 g/mm2; p (0.01). One gram of green coffee dust had a biological activity equivalent to 1.23 +/- 0.1 mg of histamine. The pD2 value of histamine was -5.17 +/- 0.05. The potency of green coffee was unaffected by mepyramine maleate (1 micrograms/ml, final bath concentration) while that of histamine was reduced 500 fold. Tissues contracted with histamine were not significantly relaxed by green coffee extracts. By contrast, roasted coffee extracts induced concentration dependent relaxation of uncontracted and histamine contracted tissues. Tissues contracted with green coffee extracts were also completely relaxed by roasted coffee extracts. The pD2 value of theophylline was -4.10 +/- 0.03. The relaxant activity of 1 g of roasted coffee was equivalent to 1.95 +/- 0.16 mg of theophylline. The potency of these extracts was significantly reduced after propranolol (1 micrograms/ml; dose ratio 1.56). Our results show that coffee dust extracts have considerable biological activity which changes from a contractile to a relaxant action as a consequence of processing. The greater incidence of adverse reactions to green coffee dust(s) in coffee workers may be related to the contractile activity present in green coffee dust. PMID:6830717

Coffee, its roasted form, and their residues cause birth failure and shorten lifespan in dengue vectors.

PubMed

Dieng, Hamady; Ellias, Salbiah Binti; Satho, Tomomitsu; Ahmad, Abu Hassan; Abang, Fatimah; Ghani, Idris Abd; Noor, Sabina; Ahmad, Hamdan; Zuharah, Wan Fatma; Morales Vargas, Ronald E; Morales, Noppawan P; Hipolito, Cirilo N; Attrapadung, Siriluck; Noweg, Gabriel Tonga

2017-06-01

In dengue mosquitoes, successful embryonic development and long lifespan are key determinants for the persistence of both virus and vector. Therefore, targeting the egg stage and vector lifespan would be expected to have greater impacts than larvicides or adulticides, both strategies that have lost effectiveness due to the development of resistance. Therefore, there is now a pressing need to find novel chemical means of vector control. Coffee contains many chemicals, and its waste, which has become a growing environmental concern, is as rich in toxicants as the green coffee beans; these chemicals do not have a history of resistance in insects, but some are lost in the roasting process. We examined whether exposure to coffee during embryonic development could alter larval eclosion and lifespan of dengue vectors. A series of bioassays with different coffee forms and their residues indicated that larval eclosion responses of Aedes albopictus and Ae. aegypti were appreciably lower when embryonic maturation occurred in environments containing coffee, especially roasted coffee crude extract (RCC). In addition, the lifespan of adults derived from eggs that hatched successfully in a coffee milieu was reduced, but this effect was less pronounced with roasted and green coffee extracts (RCU and GCU, respectively). Taken together, these findings suggested that coffee and its residues have embryocidal activities with impacts that are carried over onto the adult lifespan of dengue vectors. These effects may significantly reduce the vectorial capacity of these insects. Reutilizing coffee waste in vector control may also represent a realistic solution to the issues associated with its pollution.

The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.

PubMed

Kim, J H; Park, H G; Kim, J H; Jung, H; Kim, J K; Oh, S S; Shin, D H; Lim, E J; Kim, Y J

2008-05-01

The goal of this study was to develop a novel cooking method for fried meat products, to improve their nutritional value, and to provide superior taste and texture. We used the fat derived from each individual meat source during radiant heat roasting (alternate roasting with its own fat: AROF) without deep-fat frying (DFF), first without any air flow and subsequently with an exposure to air flow. We then compared these roasted chicken samples to breaded fried chicken samples that were deep-fat fried in 3 types of fat: soybean oil (SB), partially hydrogenated soybean oil (PSB), and lard. The final fat contents of both the skin and lean parts of the AROF samples of chicken were less than half of those of the DFF groups. The total trans-fatty acids (TFA) contents were significantly lower in the AROF samples compared to the DFF samples. The cholesterol levels of the samples did not show any significant differences among the tested groups, except for the sample fried in lard, which was significantly higher. Moreover, the sensory evaluation results showed that the crispy texture of the AROF samples was not significantly different from that of the DFF samples (P < 0.05); the AROF samples had higher scores for the characteristic fried flavor and for overall acceptability (P < 0.05). This study shows the potential value of products prepared by AROF, which can successfully replace DFF methods used for chicken and other meat products and improve their nutritional value.

Meat cooking habits and risk of colorectal cancer in Córdoba, Argentina.

PubMed

Navarro, Alicia; Muñoz, Sonia E; Lantieri, María J; del Pilar Diaz, María; Cristaldo, Patricia E; de Fabro, Sofía P; Eynard, Aldo R

2004-10-01

Colorectal cancer is the third cause of death among women and the fifth among men in Córdoba, Argentina. We previously reported colorectal cancer to be associated with a high intake of fatty meats and bovine viscera and inversely associated with dietary fiber intake. In this study, we investigated the role of method of cooking meat and preferences in browned surfaces in the risk of colorectal cancer. A case-control retrospective study was carried out by interviewing 296 patients and 597 control subjects with a food-frequency questionnaire. Meat consumption and preferred cooking procedures (boiled, roasted, barbecued, cooked in a flat iron-pan without fat, and fried) were investigated. Odds ratios and 95% confidence intervals were obtained by unconditional logistic regression analysis. Barbecuing was the cooking method preferred by men, whereas iron-pan cooking was favored by women; frying was the least favored method. Fatty beef, sausages, and bovine viscera were preferentially barbecued or boiled, whereas lean beef was mainly roasted, iron-pan cooked, or fried. Chicken was barbecued or roasted. The multivariate relative risks (adjusted by age, sex, social stratum, and total energy intake) for preferring darkly browned surfaces were significantly associated with an increased risk for all cooking procedures (odds ratio, 4.57; 95% confidence interval, 3.10 to 6.73). No associations were found for red roasted or for boiled meats. Increased risk seems to be related to cooking temperature and close contact of the food to the heating source, because higher risks were observed for heavily browned surfaces when meats were barbecued or iron-pan cooked.

New understanding on separation of Mn and Fe from ferruginous manganese ores by the magnetic reduction roasting process

NASA Astrophysics Data System (ADS)

Liu, Bingbing; Zhang, Yuanbo; Wang, Juan; Wang, Jia; Su, Zijian; Li, Guanghui; Jiang, Tao

2018-06-01

Magnetic reduction roasting followed by magnetic separation process is reported as a simple route to realize separation of Mn and Fe from ferruginous manganese ores (Fe-Mn ores). However, the separation and recovery of Mn and Fe oxides are not very effective. This work clarified the underlying reason for the poor separation and also proposed some suggestions for the magnetic reduction process. In this work, the effect of temperature on the magnetic reduction roasting - magnetic separation of Fe-Mn ore was investigated firstly. Then the reduction behaviors of MnO2-Fe2O3 system and MnO2-Fe2O3-10 wt.%SiO2 system under 10 vol.% CO-90 vol.% CO2 at 600-1000 °C were investigated by XRD, XPS, SEM-EDS, VSM, DSC and thermodynamics analyses. Reduction and separation tests showed that higher reduction temperature was beneficial to the recovery of iron while it's not in favor of the recovery of manganese when the temperature was over 800 °C. The formation of composite oxide MnxFe3-xO4 with strong magnetism between the interface of the MnO2 and Fe2O3 particles leaded to the poor separation of iron and manganese. In addition, the formation mechanism of MnxFe3-xO4 from MnO2 and Fe2O3 as well as the interface reaction reduced under 10 vol.% CO was discussed in this study. Finally, some suggestions were recommended for the magnetic reduction roasting for utilizing the Fe-Mn ores effectively.

Preparation of Fe2O3-TiO2 composite from Sukabumi iron sand through magnetic separation, pyrometallurgy, and hydrometallurgy

NASA Astrophysics Data System (ADS)

Wahyuningsih, S.; Ramelan, A. H.; Pranata, H. P.; Hanif, Q. A.; Ismoyo, Y. A.; Ichsan, K. F.

2016-11-01

Preparation of Fe2O3/TiO2 composite from Sukabumi iron sand by magnetic separation, roasting, leaching and precipitation treatment has been carried out. Magnetic separation can separate magnetic particles and non-magnetic particles of iron sand content, while the non-magnetic particles (wustite (FeO), hematite (α-Fe2O3), maghemite (γ-Fe2O3) and magnetite (Fe3O4)) was washing with oxalic acid 1 M. The result product then was roasted at 800 °C treated by sodium carbonate (Na2CO3) addition of 1:1; 2:1 and 1:2 (w/w) of iron sand to Na2CO3 weight ratio, respectively. The X-Ray Fluorescence (XRF) analysis result shown that Sukabumi iron sand have hematite (Fe2O3) and titanium dioxide (TiO2) content about 72.17% dan 14.42%. XRD analysis of roasted iron sand shown the rutile (TiO2), Hematite (Fe2O3), NaFeO2, FeO, and Na2TiO3. Leaching of roasted iron sand using sulphuric acid (H2SO4) have influenced by concentrations of the H2SO4 solution. The optimum iron sand dissolution occurred in H2SO4 9 M, which condensation product of the leachant have a weight ratio of Fe:Ti = 1:1 (w/w). Meanwhile, the settling back-filtrate result of second condensation was obtained a ratio of Fe2O3: TiO2 of 3: 1 (w/w).

Effect of processing on composition changes of selected spices

PubMed Central

Jia, Cai-Hua; Shin, Jung-Ah; Kim, Young-Min; Lee, Ki-Teak

2017-01-01

The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantification of α-tocopherol, tocotrienols, and β-carotene. True retentions of α-tocopherol in cooked foods were as follows: boiling (77.74–242.73%), baking (85.99–212.39%), stir-frying (83.12–957.08%), deep-frying (162.48–4214.53%), steaming (45.97–179.57%), roasting (49.65–253.69%), and microwaving (44.67–230.13%). Similarly for true retention of β-carotene were: boiling (65.69–313.75%), baking (71.46–330.16%), stir-frying (89.62–362.46%), deep-frying (178.22–529.16%), steaming (50.39–240.92%), roasting (73.54–361.47%), and microwaving (78.60–339.87%). PMID:28459863

Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods.

PubMed

Bahado-Singh, P S; Wheatley, A O; Ahmad, M H; Morrison, E Y St A; Asemota, H N

2006-09-01

Glycaemic index (GI) values for fourteen commonly eaten carbohydrate-rich foods processed by various methods were determined using ten healthy subjects. The foods studied were round leaf yellow yam (Dioscorea cayenensis), negro and lucea yams (Dioscorea rotundata), white and sweet yams (Dioscorea alata), sweet potato (Solanum tuberosum), Irish potato (Ipomoea batatas), coco yam (Xanthosoma spp.), dasheen (Colocasia esculenta), pumpkin (Cucurbita moschata), breadfruit (Artocarpus altilis), green banana (Musa sapientum), and green and ripe plantain (Musa paradisiaca). The foods were processed by boiling, frying, baking and roasting where applicable. Pure glucose was used as the standard with a GI value of 100. The results revealed marked differences in GI among the different foods studied ranging from 35 (se 3) to 94 (se 8). The area under the glucose response curve and GI value of some of the roasted and baked foods were significantly higher than foods boiled or fried (P<0.05). The results indicate that foods processed by roasting or baking may result in higher GI. Conversely, boiling of foods may contribute to a lower GI diet.

Modulating conversion of isoflavone glycosides to aglycones using crude beta-glycosidase extracts from almonds and processed soy.

PubMed

Ahn-Jarvis, J H; Teegarden, M D; Schwartz, S J; Lee, K; Vodovotz, Y

2017-12-15

Food processing alters the physicochemical state of soy which can enhance chemical and enzymatic conversion of isoflavones to their aglycone forms. This study investigated the role of β-glycosidase from processed soy-ingredient mixture (SIM) or almonds, and examined the impact of isoflavone composition in mediating conversion to aglycones. β-Glycosidase activity was quantified using p-nitrophenol-β-d-glucopyranoside and SIM isoflavone extracts. Almond β-glycosidase activity was significantly (p<0.001) reduced after roasting (99% reduction) or steaming (97% reduction) compared to raw almonds. SIM β-glycosidase activity, however, increased, with steaming by 66% (p<0.001) and with roasting by 52% (p=0.022), compared to raw SIM. After incubation with β-glycosidase, percentage of aglycone (total aglycone/total isoflavones) in SIM isoflavone extracts increased significantly in raw (35%), fermented (48%), roasted (88%) and steamed (91%) SIM, compared to their initial (∼5%) compositions. Manipulation of β-glycosidase activity and isoflavone composition can be used to modulate aglycone content in soy food products. Copyright © 2017 Elsevier Ltd. All rights reserved.

Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes.

PubMed

Guo, Xiangyang; Song, Chuankui; Ho, Chi-Tang; Wan, Xiaochun

2018-10-15

l-Theanine, the most abundant amino acid in tea, is widely believed to be associated with the tea taste, however, its contribution to the formation of tea aroma is still unknown. Volatiles were determined and nitrogen-containing compounds formed during manufacturing processes were quantified. Lower levels of total sugar and l-theanine were detected in the Oolong tea product undergoing full fire processing (FFOT) suggesting that l-theanine probably involved in the volatile formation during manufacturing processes. Methylpyrazine and 2,5-dimethylpyrazine, two newly formed compounds in FFOT, together with other volatiles were successfully detected in a model thermal reaction of d-glucose and l-theanine (GT-MTR) but not detectable in thermal reactions with single d-glucose (G-MTR) or l-theanine (T-MTR). The concentration of 2,5-dimethylpyrazine increased significantly by adding additional l-theanine to 2nd roasted tea. Our study demonstrated that l-theanine, at least partly, contributed to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea. Copyright © 2018. Published by Elsevier Ltd.

Validation of optimization strategies using the linear structured production chains

NASA Astrophysics Data System (ADS)

Kusiak, Jan; Morkisz, Paweł; Oprocha, Piotr; Pietrucha, Wojciech; Sztangret, Łukasz

2017-06-01

Different optimization strategies applied to sequence of several stages of production chains were validated in this paper. Two benchmark problems described by ordinary differential equations (ODEs) were considered. A water tank and a passive CR-RC filter were used as the exemplary objects described by the first and the second order differential equations, respectively. Considered in the work optimization problems serve as the validators of strategies elaborated by the Authors. However, the main goal of research is selection of the best strategy for optimization of two real metallurgical processes which will be investigated in an on-going projects. The first problem will be the oxidizing roasting process of zinc sulphide concentrate where the sulphur from the input concentrate should be eliminated and the minimal concentration of sulphide sulphur in the roasted products has to be achieved. Second problem will be the lead refining process consisting of three stages: roasting to the oxide, oxide reduction to metal and the oxidizing refining. Strategies, which appear the most effective in considered benchmark problems will be candidates for optimization of the mentioned above industrial processes.

Determination of theobromine, theophylline, and caffeine in by-products of cupuacu and cacao seeds by high-performance liquid chromatography.

PubMed

Lo Coco, F; Lanuzza, F; Micali, G; Cappellano, G

2007-01-01

Theobromine, theophylline, and caffeine are determined simultaneously by a rapid and selective reversed-phase high-performance liquid chromatography (HPLC) method with UV detection in by-products of cupuacu and cacao seeds. The determination is carried out in the raw and roasted ground cupuacu seeds and in the corresponding powders obtained after pressure treatment. The by-products of both cupuacu seeds and cacao seeds are obtained under the same technological conditions. The HPLC method uses isocratic elution with a mobile phase of methanol-water-acetic acid (80:19:1) (v/v) at a flow rate of 1 mL/min and UV absorbance detection at 275 nm. Total elution time for these analytes is less than 10 min, and the detection limit for all analytes is 0.1 mg/g. The amounts of theobromine and caffeine found in all the cupuacu samples are one or more orders of magnitude lower than those from cacao. Theophylline is found in all cacao samples except for the roasted ground paste, and it is only found in the roasted ground paste in the cupuacu samples.

Impact of Variety and Agronomic Factors on Crude Protein and Total Lysine in Chicory; N(ε)-Carboxymethyl-lysine-Forming Potential during Drying and Roasting.

PubMed

Loaëc, Grégory; Niquet-Léridon, Céline; Henry, Nicolas; Jacolot, Philippe; Jouquand, Céline; Janssens, Myriam; Hance, Philippe; Cadalen, Thierry; Hilbert, Jean-Louis; Desprez, Bruno; Tessier, Frédéric J

2015-12-02

During the heat treatment of coffee and its substitutes some compounds potentially deleterious to health are synthesized by the Maillard reaction. Among these, N(ε)-carboxymethyl-lysine (CML) was detected at high levels in coffee substitutes. The objective of this study was to evaluate the impact of changes in agricultural practice on the lysine content present in chicory roots and try to limit CML formation during roasting. Of the 24 varieties analyzed, small variations in lysine content were observed, 213 ± 8 mg/100 g dry matter (DM). The formation of lysine tested in five commercial varieties was affected by the nitrogen treatment with mean levels of 176 ± 2 mg/100 g DM when no fertilizer was added and 217 ± 7 mg/100 g DM with a nitrogen supply of 120 kg/ha. The lysine content of fresh roots was significantly correlated to the concentration of CML formed in roasted roots (r = 0.51; p < 0.0001; n = 76).

Design and Selection of Soy Breads Used for Evaluating Isoflavone Bioavailability in Clinical Trials

PubMed Central

Ahn-Jarvis, Jennifer H.; Riedl, Kenneth M.; Schwartz, Steven J.; Vodovotz, Yael

2013-01-01

To modulate isoflavone aglycone composition within a soy functional food, soy ingredients were processed and evaluated in a soy bread system intended for clinical trials. A soy flour/soy milk mixture (SM) was boiled, fermented, steamed, or roasted prior to dough preparation. The isoflavone compositions of five processed SM and their corresponding breads combined with and without β-glucosidase-rich almonds were examined using HPLC. Isoflavone malonyl-glucosides (>80%) were converted into acetyl and simple glucoside forms (substrates more favorable for β-glucosidase) in steamed and roasted SM. Their corresponding breads had isoflavones predominately as aglycones (∼75%) with soy–almond bread with steamed SM being more consumer acceptable than roasted. Isoflavone composition in soy bread was stable during frozen storage and toasting. A suitable glycoside-rich soy bread (31.6 ± 2.1 mg aglycone equiv/slice) using unprocessed SM and an aglycone-rich soy–almond bread (31.1 ± 1.9 mg aglycone equiv/slice) using steamed SM were developed to evaluate fundamental questions of isoflavone bioavailability in clinical trials. PMID:23451757

Application of ¹H NMR for the characterisation and authentication of ''Tonda Gentile Trilobata" hazelnuts from Piedmont (Italy).

PubMed

Caligiani, Augusta; Coisson, Jean Daniel; Travaglia, Fabiano; Acquotti, Domenico; Palla, Gerardo; Palla, Luigi; Arlorio, Marco

2014-04-01

The Italian hazelnut (Corylus avellana L.) cultivar "Tonda Gentile Trilobata" (TGT) is covered by protected geographical indication "Nocciola Piemonte" and is well-known as the best-suited hazelnut for the industrial transformation into roasted kernel. The hazelnut cultivar identification is primarily based on morphological characteristics, so there is the need for more objective analytical methods for high quality hazelnut authentication. This study reports the (1)H NMR fingerprinting of raw and roasted hazelnut, with the aim of obtaining hazelnut classification based on their spectroscopic pattern. (1)H NMR analyses were carried out on polar extracts of TGT and other cultivars: the data were analysed with multivariate statistical methods. Results showed that (1)H NMR combined with chemometrics is useful to characterise the hazelnuts as a function of the cultivars, both on raw and roasted form. The classification models allowed identifying molecular markers useful to distinguish TGT from other types, among these trigonelline, amino acids and an unidentified orto-disubstituted aromatic compound. Copyright © 2013 Elsevier Ltd. All rights reserved.

Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films.

PubMed

Küçüközet, Ahmet Oktay; Uslu, Mustafa Kemal

2018-01-01

In this study, edible films were produced from sodium caseinate and a sodium caseinate-starch mixture and with or without oleoresins (cumin and oregano oleoresin mixture). Chicken meat was wrapped in the respective films, stored at 4 ℃ for four days, and roasted at 200 ℃ for 30 min. The cooking loss, color changes, instrumental tenderness (shear force and energy) were measured. In addition, sensory evaluation was performed. All films effectively reduced cooking loss from chicken meat. The sodium caseinate-starch-based films were the most successful in preventing cooking loss. The average shear force and shear energy values of the wrapped samples were about 40% and 30% less than those of control samples, respectively. In sensory evaluation, chicken meat roasted after wrapping with the films was considered more tender and delicious than the control. Particularly, chicken meat wrapped with the films containing oleoresin mixture was assessed as the most delicious among the samples. It was shown that the cooking quality of the chicken meat could be significantly improved by pre-wrapping the meat with edible films.

Influence of water quench cooling on degassing and aroma stability of roasted coffee.

PubMed

Baggenstoss, Juerg; Poisson, Luigi; Luethi, Regina; Perren, Rainer; Escher, Felix

2007-08-08

Coffee roasting experiments with air cooling versus water quench cooling were carried out on laboratory scale with a fluidized-bed hot air roasting system (200 g batch size) and on production scale with a rotating bowl roaster (320 kg batch size). Two series of coffees with different water contents resulted, which were stored at 25 degrees C under normal atmospheric conditions. Carbon dioxide desorption was followed and stability of selected aroma compounds was tested with headspace solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and stable isotope labeled compounds as internal standards. Degassing is faster in water-quenched coffees with higher moisture content, but pore size distribution in the different coffee samples did not correlate with degassing behavior. Bean firmness, which increases with increasing moisture content, might have an influence on degassing. Air- and water-quenched coffees exhibit similar stability of most aroma compounds despite different degassing behavior. However, evolution of dimethyl trisulfide was different in coffees with increased water content. This suggests higher thiol oxidation rates, a factor that is cited to be related to a faster loss of freshness attributes.

Anti-Aging and Antioxidant Potential of Paullinia cupana var. sorbilis: Findings in Caenorhabditis elegans Indicate a New Utilization for Roasted Seeds of Guarana.

PubMed

Peixoto, Herbenya; Roxo, Mariana; Röhrig, Teresa; Richling, Elke; Wang, Xiaojuan; Wink, Michael

2017-08-15

Background: Roasted seeds of Amazonian guarana ( Paullinia cupana var. sorbilis; Sapindaceae) are popular in South America due to their stimulant activity on the central nervous system (CNS). Rich in purine alkaloids, markedly caffeine, the seeds are extensively used in the Brazilian beverage industry for the preparation of soft drinks and as additives in energy drinks. Methods: To investigate the putative anti-aging and antioxidant activity of guarana, we used the model organism Caenorhabditis elegans . Chemical analyses were performed using high-performance liquid chromatography (HPLC) and electrospray ionization-mass spectrometry (ESI-MS/MS). Results: When tested in the model system Caenorhabditis elegans , the water extract from roasted guarana seeds enhanced resistance against oxidative stress, extended lifespan and attenuated aging markers such as muscle function decline and polyQ40 aggregation. Conclusions: In the current study, we demonstrate that guarana extracts can work as a powerful antioxidant in vivo; moreover, guarana extracts exhibit anti-aging properties. Our results suggest that the biological activities of guarana go beyond the extensively reported CNS stimulation.

Anti-Aging and Antioxidant Potential of Paullinia cupana var. sorbilis: Findings in Caenorhabditis elegans Indicate a New Utilization for Roasted Seeds of Guarana

PubMed Central

Roxo, Mariana; Röhrig, Teresa; Richling, Elke

2017-01-01

Background: Roasted seeds of Amazonian guarana (Paullinia cupana var. sorbilis; Sapindaceae) are popular in South America due to their stimulant activity on the central nervous system (CNS). Rich in purine alkaloids, markedly caffeine, the seeds are extensively used in the Brazilian beverage industry for the preparation of soft drinks and as additives in energy drinks. Methods: To investigate the putative anti-aging and antioxidant activity of guarana, we used the model organism Caenorhabditis elegans. Chemical analyses were performed using high-performance liquid chromatography (HPLC) and electrospray ionization-mass spectrometry (ESI-MS/MS). Results: When tested in the model system Caenorhabditis elegans, the water extract from roasted guarana seeds enhanced resistance against oxidative stress, extended lifespan and attenuated aging markers such as muscle function decline and polyQ40 aggregation. Conclusions: In the current study, we demonstrate that guarana extracts can work as a powerful antioxidant in vivo; moreover, guarana extracts exhibit anti-aging properties. Our results suggest that the biological activities of guarana go beyond the extensively reported CNS stimulation. PMID:28930275

Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts.

PubMed

Sánchez-Plata, Marcos X; Amézquita, Alejandro; Blankenship, Erin; Burson, Dennis E; Juneja, Vijay; Thippareddi, Harshavardhan

2005-12-01

Spores of foodborne pathogens can survive traditional thermal processing schedules used in the manufacturing of processed meat products. Heat-activated spores can germinate and grow to hazardous levels when these products are improperly chilled. Germination and outgrowth of Clostridium perfringens spores in roast beef during chilling was studied following simulated cooling schedules normally used in the processed-meat industry. Inhibitory effects of organic acid salts on germination and outgrowth of C. perfringens spores during chilling and the survival of vegetative cells and spores under abusive refrigerated storage was also evaluated. Beef top rounds were formulated to contain a marinade (finished product concentrations: 1% salt, 0.2% potassium tetrapyrophosphate, and 0.2% starch) and then ground and mixed with antimicrobials (sodium lactate and sodium lactate plus 2.5% sodium diacetate and buffered sodium citrate and buffered sodium citrate plus 1.3% sodium diacetate). The ground product was inoculated with a three-strain cocktail of C. perfringens spores (NCTC 8238, NCTC 8239, and ATCC 10388), mixed, vacuum packaged, heat shocked for 20 min at 75 degrees C, and chilled exponentially from 54.5 to 7.2 degrees C in 9, 12, 15, 18, or 21 h. C. perfringens populations (total and spore) were enumerated after heat shock, during chilling, and during storage for up to 60 days at 10 degrees C using tryptose-sulfite-cycloserine agar. C. perfringens spores were able to germinate and grow in roast beef (control, without any antimicrobials) from an initial population of ca. 3.1 log CFU/g by 2.00, 3.44, 4.04, 4.86, and 5.72 log CFU/g after 9, 12, 15, 18, and 21 h of exponential chilling. A predictive model was developed to describe sigmoidal C. perfringens growth curves during cooling of roast beef from 54.5 to 7.2 degrees C within 9, 12, 15, 18, and 21 h. Addition of antimicrobials prevented germination and outgrowth of C. perfringens regardless of the chill times. C. perfringens spores could be recovered from samples containing organic acid salts that were stored up to 60 days at 10 degrees C. Extension of chilling time to > or =9 h resulted in >1 log CFU/g growth of C. perfringens under anaerobic conditions in roast beef. Organic acid salts inhibited outgrowth of C. perfringens spores during chilling of roast beef when extended chill rates were followed. Although C. perfringens spore germination is inhibited by the antimicrobials, this inhibition may represent a hazard when such products are incorporated into new products, such as soups and chili, that do not contain these antimicrobials, thus allowing spore germination and outgrowth under conditions of temperature abuse.

Efficacy of cetylpyridinium chloride against Listeria monocytogenes and its influence on color and texture of cooked roast beef.

PubMed

Singh, M; Thippareddi, H; Phebus, R K; Marsden, J L; Herald, T J; Nutsch, A L

2005-11-01

Sliced (cut) and exterior (intact) surfaces of restructured cooked roast beef were inoculated with Listeria monocytogenes, treated with cetylpyridinium chloride (CPC; immersion in 500 ml of 1% solution for 1 min), individually vacuum packaged, and stored for 42 days at 0 or 4 degrees C. Noninoculated samples were similarly treated, packaged, and stored to determine effects on quality (color and firmness) and on naturally occurring bacterial populations, including aerobic plate counts and lactic acid bacteria. Immediately after CPC treatment, regardless of inoculation level, L. monocytogenes populations were reduced (P = 0.05) by about 2 log CFU/cm2 on sliced surfaces and by about 4 log CFU/cm2 on exterior surfaces. Throughout 42 days of refrigerated storage (at both 0 and 4 degrees C), L. monocytogenes populations on CPC-treated samples remained lower (P = 0.05) than those of nontreated samples for both surface types. After 42 days of storage at both 0 and 4 degrees C, aerobic plate count and lactic acid bacteria populations of treated samples were 1 to 1.5 log CFU/cm2 lower (P = 0.05) than those of nontreated samples for both surface types. CPC treatment resulted in negligible effects (P > 0.05) on the color (L*, a*, and b* values) of exterior and sliced roast beef surfaces during storage. For both sliced and exterior surfaces, CPC-treated samples were generally less firm than nontreated samples. CPC treatment effectively reduced L. monocytogenes populations on roast beef surfaces and resulted in relatively minor impacts on color and texture attributes. CPC treatment, especially when applied to products prior to slicing, may serve as an effective antimicrobial intervention for ready-to-eat meat products.

The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed.

PubMed

Adu, O B; Ogundeko, T O; Ogunrinola, O O; Saibu, G M; Elemo, B O

2015-07-01

The study examined the effect of various processing methods- boiling, drying and roasting- on the in vitro and in vivo protein digestibility and free amino acid profiles of Terminalia catappa seed. Moisture and crude protein of the various samples were determined. In vitro protein digestibility was determined after pepsin digestion. For the in vivo experiment, defatted T. catappa based diet was fed to 3 weeks old Wistar rats for 4 weeks and compared with animals maintained on casein based and nitrogen- free diets. The biological value (BV), net protein utilisation (NPU) and protein efficiency ratio (PER) of the diets were determined. Free amino acid composition was carried out using thin layer chromatography. Moisture was highest in the boiled T. catappa seed (8.30 ± 0.00 %). The raw, roasted and dried seeds had 5.55 ± 0.07, 3.88 ± 0.22 and 3.75 ± 0.07 % respectively. Crude protein was 19.19, 18.89, 17.62 and 16.36 % in the dried, roasted, boiled and raw seeds respectively. Roasted T. catappa seed had the highest in vitro protein digestibility with 37.52 %, while the dried, boiled and raw samples had digestibility values of 27.57, 27.07 and 24.45 % respectively. All nine essential amino acids were present in T. catappa in high concentrations except methionine and tryptophan. Glutamate was present in the highest concentration. Also, free amino acids were higher in the processed seeds compared to the raw seed. Animals fed T. catappa diet compared favourably with the casein group, thus indicating that the protein is of good quality.

Impact of style of processing on retention and bioaccessibility of beta-carotene in cassava (Manihot esculanta, Crantz).

PubMed

Thakkar, Sagar K; Huo, Tianyao; Maziya-Dixon, Bussie; Failla, Mark L

2009-02-25

We previously demonstrated that the quantity of beta-carotene (BC) partitioning in mixed micelles during simulated small intestinal digestion, i.e., the bioaccessibility, of boiled cassava is highly correlated with the BC content of different cultivars. However, cassava is also traditionally prepared by fermentation and roasting. These different methods of preparation have the potential to affect both the retention and bioaccessibility of BC. Here, we first compared retention of BC in boiled cassava, gari (fermentation followed by roasting), and fufu (fermentation followed by sieving and cooking into a paste) prepared from roots of three cultivars. BC content in unprocessed cultivars ranged from 6-8 microg/g wet weight, with cis isomers accounting for approximately one-third of total BC. Apparent retention of BC was approximately 90% for boiled cassava and fufu. In contrast, roasting fermented cassava at 195 degrees C for 20 min to prepare gari decreased BC content by 90%. Retention was increased to 63% when temperature was decreased to 165 degrees C and roasting was limited to 10 min. Processing was also associated with a decline in all-trans-BC and concomitant increase in 13-cis-BC. The efficiency of micellarization of all-trans and cis isomers of BC during simulated digestion was 25-30% for boiled cassava and gari and independent of cultivar. However, micellarization of BC isomers during digestion of fufu was only 12-15% (P < 0.05). These differences in retention and bioaccessibility of BC from cassava products prepared according to traditional processing methods suggest that gari and fufu may provide less retinol activity equivalents than isocaloric intake of boiled cassava.

Survival and Metabolic Activity of Listeria monocytogenes on Ready-to-Eat Roast Beef Stored at 4 °C.

PubMed

Broady, Johnathan W; Han, Dong; Yuan, Jing; Liao, Chao; Bratcher, Christy L; Lilies, Mark R; Schwartz, Elizabeth H; Wang, Luxin

2016-07-01

Three brands of commercial roast beef were purchased and artificially inoculated with a 5-strain Listeria monocytogenes cocktail at 2 inoculation levels (approximately 3 and 6 Log CFU/g). Although all 3 brands contained sodium diacetate and sodium lactate, inoculated Listeria cocktail survived for 16 d in all 3 brands; significant increases in L. monocytogenes numbers were seen on inoculated Brand B roast beef on days 12 and 16. Numbers of L. monocytogenes increased to 4.14 Log CFU/g for the 3 Log CFU/g inoculation level and increased to 7.99 Log CFU/g for the 6 Log CFU/g inoculation level by day 16, with the pH values being 5.4 and 5.8 respectively. To measure the cell viability in potential biofilms formed, an Alamar blue assay was conducted. Brand B meat homogenate had the highest metabolic activities (P < 0.05). By comparing its metabolic activities to Brands A and C and the inoculated autoclaved meat homogenates, results indicated that the microflora present in Brand B may be the reason for high metabolic activities. Based on the denaturing gradient gel electrophoresis and the Shannon-Wiener diversity index analysis, the "Brand" factor significantly impacted the diversity index (P = 0.012) and Brand B had the highest microflora diversity (Shannon index 1.636 ± 0.011). Based on this study, results showed that antimicrobials cannot completely inhibit the growth of L. monocytogenes in ready-to-eat roast beef. Native microflora (both diversity and abundance), together with product formula, pH, antimicrobial concentrations, and storage conditions may all impact the survival and growth of L. monocytogenes. © 2016 Institute of Food Technologists®

Thallium dispersal and contamination in surface sediments from South China and its source identification.

PubMed

Liu, Juan; Wang, Jin; Chen, Yongheng; Shen, Chuan-Chou; Jiang, Xiuyang; Xie, Xiaofan; Chen, Diyun; Lippold, Holger; Wang, Chunlin

2016-06-01

Thallium (Tl) is a non-essential element in humans and it is considered to be highly toxic. In this study, the contents, sources, and dispersal of Tl were investigated in surface sediments from a riverine system (the western Pearl River Basin, China), whose catchment has been contaminated by mining and roasting of Tl-bearing pyrite ores. The isotopic composition of Pb and total contents of Tl and other relevant metals (Pb, Zn, Cd, Co, and Ni) were measured in the pyrite ores, mining and roasting wastes, and the river sediments. Widespread contamination of Tl was observed in the sediments across the river, with the highest concentration of Tl (17.3 mg/kg) measured 4 km downstream from the pyrite industrial site. Application of a modified Institute for Reference Materials and Measurement (IRMM) sequential extraction scheme in representative sediments unveiled that 60-90% of Tl and Pb were present in the residual fraction of the sediments. The sediments contained generally lower (206)Pb/(207)Pb and higher (208)Pb/(206)Pb ratios compared with the natural Pb isotope signature (1.2008 and 2.0766 for (206)Pb/(207)Pb and (208)Pb/(206)Pb, respectively). These results suggested that a significant fraction of non-indigenous Pb could be attributed to the mining and roasting activities of pyrite ores, with low (206)Pb/(207)Pb (1.1539) and high (208)Pb/(206)Pb (2.1263). Results also showed that approximately 6-88% of Tl contamination in the sediments originated from the pyrite mining and roasting activities. This study highlights that Pb isotopic compositions could be used for quantitatively fingerprinting the sources of Tl contamination in sediments. Copyright © 2016 Elsevier Ltd. All rights reserved.

Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet.

PubMed

Bjeldanes, L F; Morris, M M; Felton, J S; Healy, S; Stuermer, D; Berry, P; Timourian, H; Hatch, F T

1982-08-01

The formation of mutagens in the major cooked protein-rich foods in the US diet was studied in the Ames Salmonella typhimurium test. The nine protein-rich foods most commonly eaten in the USA--ground beef, beef steak, eggs, pork chops, fried chicken, pot-roasted beef, ham, roast beef and bacon--were examined for their mutagenicity towards S. typhimurium TA1538 after normal 'household' cooking (deep frying, griddle/pan frying, baking/roasting, broiling, stewing, braising or boiling of 100-475 degrees C). Well-done fried ground beef, beef steak, ham pork chops and bacon showed significant mutagen formation. For chicken and beef steak high-temperature broiling produced the most mutagenicity, followed by baking/roasting and frying. Stewing, braising and deep frying produced little mutagen. Eggs and egg products produced mutagens only after cooking at high temperatures (the yolk to a greater extent than the white). Commercially cooked hamburgers showed a wide range of mutagenic activity. We conclude that mutagen formation following cooking of protein-containing foods is a complex function of food type, cooking time and cooking temperature. It seems clear that all the major protein-rich foods if cooked to a well-done state on the griddle (eggs only at temperatures above 225 degrees C) or by broiling will contain mutagens detectable by the Ames/Salmonella assay. This survey is a step towards determining whether any human health hazard results from cooking protein-rich foods. Further testing in both short- and long-term genotoxicity bioassays and carcinogenesis assays are needed before any human risk extrapolations can be made.

Enhancement of gold grade through arsenic removal in the gold concentrate using sulfuric acid baking and hot water leaching

NASA Astrophysics Data System (ADS)

On, Hyun-sung; Lim, Dae-hack; Myung, Eun-ji; Kim, Hyun-soo; Park, Cheon-young

2017-04-01

In order to improve gold recovery, in general, the roasting process is carried out on gold concentrate. However in this process, Arsenic(As) is released from the gold concentrate and valuable elements such as Fe, Cu, Zn and Pb are converted into oxides. This causes air pollution through the release of As and loss of valuable elements by discarding the oxide minerals in the tailings. In order to prevent the release of As and the loss of valuable metals, an acid baking experiment was carried out on the gold concentrate with the addition of an H2SO4 solution. The baking effect, H2SO4 concentration effect and the effects of changing the baking time were examined using an electric furnace. In experimental results, soluble metal sulfates such as Rhomboclase and Mikasite were formed in the baked samples as seen through XRD analysis. In hot(70 degree Celsius) water leaching of the roast and baked samples, As the contents leached were 60 times more in the baked sample than the roast sample, and the Fe, Cu, Zn and Pb contents were 17, 10, 14, 13 times in the baked sample than in the roast sample, respectively. In the water leached solid-residues, the maximum gold grade was upgraded by 33% due to the acid baking effect. It is confirmed that acid baking with H2SO4 prevented As release into the air and the recovery of valuable metals through hot water leaching such as Fe, Cu, Zn and Pb which were formerly discarded in the tailings. Acknowledgment : This work was supported by the Energy and Resources Engineering Program Grant funded by the Ministry of Trade, Industry and Energy, Korea

Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.

PubMed

Majcher, Małgorzata A; Klensporf-Pawlik, Dorota; Dziadas, Mariusz; Jeleń, Henryk H

2013-03-20

Cereal coffee is a coffee substitute made mainly from roasted cereals such as barley and rye (60-70%), chicory (15-20%), and sugar beets (6-10%). It is perceived by consumers as a healthy, caffeine free, non-irritating beverage suitable for those who cannot drink regular coffee made from coffee beans. In presented studies, typical Polish cereal coffee brew has been subjected to the key odorants analysis with the application of gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). In the analyzed cereal coffee extract, 30 aroma-active volatiles have been identified with FD factors ranging from 16 to 4096. This approach was also used for characterization of key odorants in ingredients used for the cereal coffee production. Comparing the main odors detected in GC-O analysis of roasted cereals brew to the odor notes of cereal coffee brew, it was evident that the aroma of cereal coffee brew is mainly influenced by roasted barley. Flavor compound identification and quantitation has been performed with application of comprehensive multidimentional gas chromatography and time-of-flight mass spectrometry (GCxGC-ToFMS). The results of the quantitative measurements followed by calculation of the odor activity values (OAV) revealed 17 aroma active compounds of the cereal coffee brew with OAV ranging from 12.5 and 2000. The most potent odorant was 2-furfurylthiol followed by the 3-mercapto-3-methylbutyl formate, 3-isobutyl-2-methoxypyrazine and 2-ethyl-3,5-dimethylpyrazine, 2-thenylthiol, 2,3-butanedione, 2-methoxy phenol and 2-methoxy-4-vinyl phenol, 3(sec-butyl)-2-methoxypyrazine, 2-acetyl-1-pyrroline, 3-(methylthio)-propanal, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone, (E,E)-2,4-decadienal, (Z)-4-heptenal, phenylacetaldehyde, and 1-octen-3-one.

Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time-of-flight mass spectrometry.

PubMed

Yener, Sine; Navarini, Luciano; Lonzarich, Valentina; Cappellin, Luca; Märk, Tilmann D; Bonn, Günther K; Biasioli, Franco

2016-09-01

This study applies proton transfer reaction time-of-flight mass spectrometry for the rapid analysis of volatile compounds released from single coffee beans. The headspace volatile profiles of single coffee beans (Coffeea arabica) from different geographical origins (Brazil, Guatemala and Ethiopia) were analyzed via offline profiling at different stages of roasting. The effect of coffee geographical origin was reflected on volatile compound formation that was supported by one-way ANOVA. Clear origin signatures were observed in the formation of different coffee odorants. Copyright © 2016 John Wiley & Sons, Ltd. Copyright © 2016 John Wiley & Sons, Ltd.

Nutritional Evaluation of a Civilian Operated Military Feeding System and Its Patrons - The Tri-Services Dining Facility, Fort Myer, Virginia.

DTIC Science & Technology

1983-03-01

roast 118.0 14.0 11.9 sausage, pork 363.0 16.0 4.4 shrimp 64.0 6.0 9.4 chicken fried steak 56.7 4.4 7.8 grilled steak 155.0 11.0 7.1 pepper steak...MAY HEADCOUNT =6142 SERVED CONSUMED WASTE FOOD ITEM GM/MAN GM/MAN %__ Roast beef 12 12 2.1 Hamburger beef, cooked 514 51 5.5 Chicken , fried 15 11 30.2...meat loaf, meat balls, and chicken cacciatore in the first three meat categories; cheeseburgers in the sandwich group; scalloped potatoes in the potato

Quantitative and qualitative optimization of allergen extraction from peanut and selected tree nuts. Part 1. Screening of optimal extraction conditions using a D-optimal experimental design.

PubMed

L'Hocine, Lamia; Pitre, Mélanie

2016-03-01

A D-optimal design was constructed to optimize allergen extraction efficiency simultaneously from roasted, non-roasted, defatted, and non-defatted almond, hazelnut, peanut, and pistachio flours using three non-denaturing aqueous (phosphate, borate, and carbonate) buffers at various conditions of ionic strength, buffer-to-protein ratio, extraction temperature, and extraction duration. Statistical analysis showed that roasting and non-defatting significantly lowered protein recovery for all nuts. Increasing the temperature and the buffer-to-protein ratio during extraction significantly increased protein recovery, whereas increasing the extraction time had no significant impact. The impact of the three buffers on protein recovery varied significantly among the nuts. Depending on the extraction conditions, protein recovery varied from 19% to 95% for peanut, 31% to 73% for almond, 17% to 64% for pistachio, and 27% to 88% for hazelnut. A modulation by the buffer type and ionic strength of protein and immunoglobuline E binding profiles of extracts was evidenced, where high protein recovery levels did not always correlate with high immunoreactivity. Crown Copyright © 2015. Published by Elsevier Ltd. All rights reserved.

Thermal stability of spent coffee ground polysaccharides: galactomannans and arabinogalactans.

PubMed

Simões, Joana; Maricato, Elia; Nunes, Fernando M; Domingues, M Rosário; Coimbra, Manuel A

2014-01-30

In order to better understand the thermal stability of spent coffee grounds (SCG) galactomannans and arabinogalactans and the reactions that can occur upon roasting, long term isothermal exposures, up to 3h, were performed at 160, 180, 200, 220, and 240 °C. The resultant products were analysed according to the sugars and linkage composition and also by electrospray mass spectrometry. Galactomannans did not loss mass at T ≤ 200 °C during exposures up to 3h whereas the arabinogalactans showed that thermal stability only for T ≤ 180 °C. This was in accordance with the estimated activation energies of their thermal decomposition of 138 kJ/mol and 94 kJ/mol, respectively. The roasting of galactomannans promoted the formation of new glycosidic linkages, with occurrence of 2-, 6-, 2,3-, 2,6-, 3,6-, 2,3,6-, 3,4,6-linked mannose residues, 3,4,6-linked galactose residues, and terminally-linked glucose residues, observed by methylation analysis. Depolymerisation and formation of anhydrohexose residues at the reducing end and mannose-glucose isomerisation were also observed. The roasting of galactomannans at 200 °C promoted their solubility in water upon alkali extraction and neutralisation. Copyright © 2013 Elsevier Ltd. All rights reserved.

Influences of Different Components on Agglomeration Behavior of MoS2 During Oxidation Roasting Process in Air

NASA Astrophysics Data System (ADS)

Wang, Lu; Zhang, Guo-Hua; Wang, Jing-Song; Chou, Kuo-Chih

2016-08-01

An agglomeration of the furnace charge always takes place during the oxidation roasting process of molybdenite concentrate (with the main component of MoS2) in multiple hearth furnaces, which greatly affects the production process and furnace service life. In the present work, a preliminary study about the influence of various components on the agglomeration phenomenon of pure MoS2 have been carried out. The results show that reaction temperature, impurity content, and air flow rate have significant effects on the agglomeration extent. Meanwhile, the impurity type added into the pure MoS2 plays a crucial role. It was found that CaO and MgO have a stronger sulfur-fixing effect and that the desulphurization of the roasted product was uncompleted. It was also concluded that the agglomeration is due to the formation of low-melting-point eutectics, including that between MoO3 and impurities and that between MoO3 and Mo4O11. It is suggested that decreasing the impurities contents, especially K, Cu, Pb, and Fe, is an effective method for reducing the extent of agglomeration.

Sulfidation Roasting of Hemimorphite with Pyrite for the Enrichment of Zn and Pb

NASA Astrophysics Data System (ADS)

Min, Xiao-Bo; Xue, Ke; Ke, Yong; Zhou, Bo-Sheng; Li, Yang-Wen-Jun; Wang, Qing-Wei

2016-09-01

With the increasing consumption of zinc and the depletion of zinc sulfide ores, the exploitation of low-grade zinc oxide ores may be important for the sustainability of the zinc industry. Hemimorphite, a zinc hydroxyl silicate hydrate, is a significant source of Zn and Pb. It is difficult to obtain Zn and Pb from the hemimorphite using traditional technology. In this work, for the first time, sulfidation roasting of hemimorphite with pyrite was studied for the enrichment of Zn and Pb by a flotation process. Four stages of sulfidation roasting were determined based on x-ray diffraction and thermogravimetry analysis. Then, the effects of sulfidation temperature, pyrite dosage and reaction time on the sulfidation percentages were investigated at the laboratory scale. The experimental results showed that the sulfidation percentages of Pb and Zn were as high as 98.08% and 90.55% under optimum conditions, respectively. Finally, a flotation test was performed to enrich Zn and Pb in the sulfidation product. A flotation concentrate with 8.78% Zn and 9.25% Pb was obtained, and the recovery of Zn and Pb reached 56.14% and 75.94%, respectively.

Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry.

PubMed

Zhan, Ping; Tian, Honglei; Zhang, Xiaoming; Wang, Liping

2013-03-15

Changes in the aroma characteristics of mutton process flavors (MPFs) prepared from sheep bone protein hydrolysates (SBPHs) with different degrees of hydrolysis (DH) were evaluated using gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and descriptive sensory analysis (DSA). Five attributes (muttony, meaty, roasted, mouthful, and simulate) were selected to assess MPFs. The results of DSA showed a distinct difference among the control sample MPF0 and other MPF samples with added SBPHs for different DHs of almost all sensory attributes. MPF5 (DH 25.92%) was the strongest in the muttony, meaty, and roasted attributes, whereas MPF6 (DH 30.89%) was the strongest in the simulate and roasted attributes. Thirty-six compounds were identified as odor-active compounds for the evaluation of the sensory characteristics of MPFs via GC-MS-O analysis. The results of correlation analysis among odor-active compounds, molecular weight, and DSA further confirmed that the SBPH with a DH range of 25.92-30.89% may be a desirable precursor for the sensory characteristics of MPF. Copyright © 2013 Elsevier B.V. All rights reserved.

Quality enhancement of chicken baked without skin using honey marinades.

PubMed

Hashim, I B; McWatters, K H; Hung, Y C

1999-12-01

Chicken (bone-in, skinless, split breast) injected with lemon-pepper poultry pump marinade containing 20 or 30% honey was compared with chicken (with and without skin) marinated without honey. The objectives were to 1) determine moisture and fat contents and instrumental color and texture measurements, 2) characterize the sensory profiles of marinated chicken baked with and without skin, and 3) investigate the effect of honey marinades on the sensory characteristics of chicken baked without skin. Chicken was roasted at 177 C for one h to an internal temperature of 80 C. A trained panel (n = 13) evaluated the roasted chicken. Results showed that skin could be removed from premarinated chicken breast before baking without significantly affecting the amount of marinade uptake, moisture content, fat content, texture (force required to shear), or most instrumental measurements of color. With regard to sensory characteristics, skin removal before baking resulted in a less glossy and moist appearance, less brown color, and more intense pepper flavor in the roasted product than when the skin was not removed. Addition of honey to the marinade restored, to some extent, the intensities of moist and glossy appearance and brown color that were reduced by removal of the skin before baking.

Effect of immersion chilling of broiler chicken carcasses in monochloramine on lipid oxidation and halogenated residual compound formation.

PubMed

Axtell, Stephen P; Russell, Scott M; Berman, Elliot

2006-04-01

This study was conducted to evaluate the effect of immersion chilling of broiler chicken carcasses in tap water (TAP) or TAP containing 50 ppm of monochloramine (MON) with respect to chloroform formation, total chlorine content, 2-thiobarbituric acid (TBA) values, and fatty acid profiles. Ten broiler chicken carcasses were chilled in TAP or MON for 6 h. After exposure, the carcasses were removed and cut in half along the median plane into right and left halves. After roasting the left halves, samples of the breast, thigh, and skin (with fat) were collected, subjected to fatty acid profiling, and assayed for chloroform, total chlorine, and TBA. The uncooked right halves of each carcass were stored at 4 degrees C for 10 days and then roasted. After roasting these right halves, samples of breast, thigh, and skin (with fat) were collected from each carcass half, subjected to fatty acid profiling, and assayed for chloroform, total chlorine, and TBA. There were no statistical differences between TAP- and MON-treated fresh or stored products with regard to chloroform levels, total chlorine content, TBA values, or fatty acid profiles.

Rapid and reliable QuEChERS-based LC-MS/MS method for determination of acrylamide in potato chips and roasted coffee

NASA Astrophysics Data System (ADS)

Stefanović, S.; Đorđevic, V.; Jelušić, V.

2017-09-01

The aim of this paper is to verify the performance characteristics and fitness for purpose of rapid and simple QuEChERS-based LC-MS/MS method for determination of acrylamide in potato chips and coffee. LC-MS/MS is by far the most suitable analytical technique for acrylamide measurements given its inherent sensitivity and selectivity, as well as capability of analyzing underivatized molecule. Acrylamide in roasted coffee and potato chips wasextracted with water:acetonitrile mixture using NaCl and MgSO4. Cleanup was carried out with MgSO4 and PSA. Obtained results were satisfactory. Recoveries were in the range of 85-112%, interlaboratory reproducibility (Cv) was 5.8-7.6% and linearity (R2) was in the range of 0.995-0.999. LoQ was 35 μg kg-1 for coffee and 20 μg kg-1 for potato chips. Performance characteristic of the method are compliant with criteria for analytical methods validation. Presented method for quantitative determination of acrylamide in roasted coffee and potato chips is fit for purposes of self-control in food industry as well as regulatory controls carried out by the governmental agencies.

EXTRACTION OF URANIUM

DOEpatents

Kesler, R.D.; Rabb, D.D.

1959-07-28

An improved process is presented for recovering uranium from a carnotite ore. In the improved process U/sub 2/O/sub 5/ is added to the comminuted ore along with the usual amount of NaCl prior to roasting. The amount of U/sub 2/O/ sub 5/ is dependent on the amount of free calcium oxide and the uranium in the ore. Specifically, the desirable amount of U/sub 2/O/sub 5/ is 3.2% for each 1% of CaO, and 5 to 6% for each 1% of uranium. The mixture is roasted at about 1560 deg C for about 30 min and then leached with a 3 to 9% aqueous solution of sodium carbonate.

Identification Of Geographical Origin Of Coffee Before And After Roasting By Electronic Noses

NASA Astrophysics Data System (ADS)

Sberveglieri, V.; Concina, I.; Falasconi, M.; Ongo, E.; Pulvirenti, A.; Fava, P.

2011-09-01

Geographical origin traceability of food is a relevant issue for both producers' business protection and customers' rights safeguard. Differentiation of coffees on the basis of geographical origin is still a challenging issue, though possible by means of chemical techniques [1]. Between the most widely consumed beverage, coffee is a valuable one, with an aroma constituted by hundreds of volatiles [2]. Since the final global volatile composition is also determined by the cultivation climatic conditions, Electronic Noses (ENs) could be interesting candidates for distinguishing the geographical provenience by exploiting differences in chemical volatile profile. The present investigation is directed toward the characterization of green and roasted coffees samples according to their geographical origin.

[Isolation of Campylobacter jejuni ATCC 29428 from inoculated fried pork meat and roasted chicken].

PubMed

Castillo-Martínez, M L; Sánchez-Sánchez, S; Rodríguez-Montaño, R; Quiñones-Ramírez, E I; Lugo de la Fuente, G; Vázquez-Salinas, C

1993-01-01

The human gastroenteritis caused by Campylobacter jejuni in some industrialized countries is higher than gastroenteritis produced by Salmonella and Shigella. This has induced the development of techniques to demonstrate the presence of the microorganism in different foods using some culture media combinations. There is not a method to isolate C. jejuni from roasted chicken and fried pork meat, which are popular foods in México. The sensitivity of two culture media combinations was compared: Rama broth (RB)-Rama agar (RA) and Preston broth (PB)-Skirrow agar (SA) to isolate C. jejuni from these foods. The RB-RA combination demonstrated to be the best one to isolate C. jejuni.

Frequency of isolation of Campylobacter from roasted chicken samples from Mexico City.

PubMed

Quiñones-Ramírez, E I; Vázquez-Salinas, C; Rodas-Suárez, O R; Ramos-Flores, M O; Rodríguez-Montaño, R

2000-01-01

The presence of Campylobacter spp. was investigated in 100 samples of roasted chicken tacos sold in well-established commercial outlets and semisettled street stands in Mexico City. From 600 colonies displaying Campylobacter morphology only 123 isolates were positive. From these isolates, 51 (41%) were identified as C. jejuni, 23 (19%) as C. coli, and 49 (40%) as other species of this genus. All of the 27 positive samples came from one location where handling practices allowed cross-contamination of the cooked product. The results indicate that these ready-to-consume products are contaminated with these bacteria, representing a potential risk for consumers, especially in establishments lacking adequate sanitary measures to prevent cross-contamination.

Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans

PubMed Central

Makita, Yoshimasa; Ishida, Tomoko; Kobayashi, Noriko; Fujio, Mai; Fujimoto, Kyoko; Moritomo, Rina; Fujita, Jun-ichi; Fujiwara, Shin-ichi

2016-01-01

The masking of bitterness is considered important because many pharmaceutical compounds have a bitter taste. The bitterness-masking effect of powdered roasted soybeans (PRS) was investigated using a bitter taste sensor. PRS was revealed to significantly suppress the bitterness of quinine hydrochloride and denatonium benzoate. Furthermore, the bitterness-masking mechanism of PRS extracts was evaluated using dynamic light scattering. These results showed that the extracted suspension consisted of particles that were several hundreds of nanometers in size. Analysis of the PRS extracts by nuclear magnetic resonance spectroscopy indicated that denatonium benzoate was entrapped in the PRS extracts. Thus, PRS may be useful as a bitterness-masking agent in orally administered pharmaceuticals. PMID:28231139

Occurrence of furan in coffee from Spanish market: Contribution of brewing and roasting.

PubMed

Altaki, M S; Santos, F J; Galceran, M T

2011-06-15

In this work, we evaluated the occurrence of furan in brews obtained from regular, decaffeinated, and instant coffee and commercial packed capsules. For this purpose, a previously developed automated headspace solid-phase microextraction method coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used. Initially, the influence of HS-SPME conditions on furan formation was evaluated. In addition, the effect of roasting conditions (temperature and time) used for coffee beans on furan formation was also studied. We found that low temperature and long roasting time (140°C and 20min) decreases the final furan content. Furan concentrations in regular ground coffee brews from an espresso coffee machine were higher (43-146ng/ml) than those obtained from a home drip coffee maker (20 and 78ng/ml), while decaffeinated coffee brews from a home drip coffee maker (14-65ng/ml) showed a furan concentration similar to that obtained from regular coffee. Relatively low concentrations of this compound (12-35ng/ml) were found in instant coffee brews, while commercial packed coffee capsules showed the highest concentrations (117-244ng/ml). Finally, the daily intake of furan through coffee consumption in Barcelona (Spain) (0.03-0.38μg/kg of body weight) was estimated. Copyright © 2010 Elsevier Ltd. All rights reserved.

Dielectric Properties and Oxidation Roasting of Molybdenite Concentrate by Using Microwave Energy at 2.45 GHz Frequency

NASA Astrophysics Data System (ADS)

Yonglin, Jiang; Bingguo, Liu; Peng, Liu; Jinhui, Peng; Libo, Zhang

2017-12-01

Conversion of electromagnetic energy into heat depends largely on the dielectric properties of the material being treated. Therefore, determining the dielectric properties of molybdenite concentrate and its microwave power penetration depth in relation to a temperature increment at the commercial frequency of 2.45 GHz is necessary to design industrial microwave processing units. In this study, the dielectric constants increased as the temperature increased in the entire experimental range. The loss factor presented an opposite trend, except for 298 K to 373 K (25 °C to 100 °C) in which a cavity perturbation resonator was used. The plots of nonlinear surface fitting indicate that the increase in dielectric loss causes a considerable decrease in penetration depth, but the dielectric constants exert a small positive effect. The thermogravimetric analysis (TGA-DSC) of the molybdenite concentrate was carried out to track its thermal decomposition process, aim to a dielectric analysis during the microwave heating. MoO3 was prepared from molybdenite concentrate through oxidation roasting in a microwave heating system and a resistance furnace, respectively. The phase transitions and morphology evolutions during oxidation roasting were characterized through X-ray diffraction and scanning electron microscopy. Results show that microwave thermal technique can produce high-purity molybdenum trioxide.

Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging.

PubMed

Glöss, Alexia N; Schönbächler, Barbara; Rast, Markus; Deuber, Louis; Yeretzian, Chahan

2014-01-01

With the growing demand for high-quality coffee, it is becoming increasingly important to establish quantitative measures of the freshness of coffee, or the loss thereof, over time. Indeed, freshness has become a critical quality criterion in the specialty coffee scene, where the aim is to deliver the most pleasant flavor in the cup, from highest quality beans. A series of intensity ratios of selected volatile organic compounds (VOC) in the headspace of coffee (by gas chromatography-mass spectrometry) were revisited, with the aim to establish robust indicators of freshness of coffee - called freshness indices. Roasted whole beans in four different packaging materials and four commercial capsule systems from the Swiss market were investigated over a period of up to one year of storage time. These measurements revealed three types of insight. First, a clear link between barrier properties of the packaging material and the evolution of selected freshness indices was observed. Packaging materials that contain an aluminum layer offer better protection. Second, processing steps prior to packaging are reflected in the absolute values of freshness indices. Third, differences in the standard deviations of freshness-indices for single serve coffee capsule systems are indicative of differences in the consistency among systems, consistency being an important quality attribute of capsules.

Effects of Na2SO4 on iron and nickel reduction in a high-iron and low-nickel laterite ore

NASA Astrophysics Data System (ADS)

Wang, Xiao-ping; Sun, Ti-chang; Chen, Chao; Kou, Jue

2018-04-01

This study investigates the reactions of Na2SO4 and its effects on iron and nickel reduction in the roasting of a high-iron and low-nickel laterite ore through gas composition, X-ray diffraction, and scanning electron microscope analyses. Results showed that a reduction reaction of Na2SO4 to SO2 was performed with roasting up to 600°C. However, no clear influence on iron and nickel reductions appeared, because only a small amount of Na2SO4 reacted to produce SO2. Na2SO4 reacted completely at 1000°C, mainly producing troilite and nepheline, which remarkably improves selective reduction of nickel. Furthermore, the production of low-melting-point minerals, including troilite and nepheline, accelerated nickel reduction and delayed iron reduction, which is attributed to the concurrent production of magnesium magnetite, whose structure is more stable than the structure of magnetite. Reduction reactions of Na2SO4 resulted in weakening of the reduction atmosphere, and the main product of Na2SO4 changed and delayed the reduction of iron. Eventually, iron metallization was effectively controlled during laterite ore reduction roasting, leading to iron mainly being found in wustite and high iron-containing olivine.

Outbreak of food-poisoning caused by Salmonella virchow in spit-roasted chicken.

PubMed

Semple, A B; Turner, G C; Lowry, D M

1968-12-28

Salmonella virchow food-poisoning acquired from eating chicken caused illness in at least 50 people who attended a tennis club function in Liverpool, and in many other people in the Merseyside area. In some cases the illness was severe, with positive blood cultures, and 35 people were admitted to hospital.The source of infection was a retail shop which received deep-frozen chickens already contaminated with S. virchow from a packing-station in Cheshire. These chickens were spit-roasted after inadequate thawing and subsequently handled under unhygienic conditions. The result was a massive build-up of salmonella contamination in the shop and in the chicken portions sold.S. virchow was isolated from over 160 patients and contacts in the Merseyside area during the outbreak and many continued to excrete the organism in the faeces after four months. Antibiotic treatment was not recomended because there was no evidence that it shortened the duration of excretion.A high rate of contamination of chickens from a packing-station by a salmonella type capable of causing serious disease in man is clearly a public health problem which cannot be ignored.The use of rotary spits for roasting chickens requires thorough investigation and appraisal, because as operated at present they evidently constitute a public health hazard.

Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting.

PubMed

Zhang, Wencan; Leong, Siew Mun; Zhao, Feifei; Zhao, Fangju; Yang, Tiankui; Liu, Shaoquan

2018-05-01

With an interest to enhance the aroma of palm kernel oil (PKO), Viscozyme L, an enzyme complex containing a wide range of carbohydrases, was applied to alter the carbohydrates in palm kernels (PK) to modulate the formation of volatiles upon kernel roasting. After Viscozyme treatment, the content of simple sugars and free amino acids in PK increased by 4.4-fold and 4.5-fold, respectively. After kernel roasting and oil extraction, significantly more 2,5-dimethylfuran, 2-[(methylthio)methyl]-furan, 1-(2-furanyl)-ethanone, 1-(2-furyl)-2-propanone, 5-methyl-2-furancarboxaldehyde and 2-acetyl-5-methylfuran but less 2-furanmethanol and 2-furanmethanol acetate were found in treated PKO; the correlation between their formation and simple sugar profile was estimated by using partial least square regression (PLS1). Obvious differences in pyrroles and Strecker aldehydes were also found between the control and treated PKOs. Principal component analysis (PCA) clearly discriminated the treated PKOs from that of control PKOs on the basis of all volatile compounds. Such changes in volatiles translated into distinct sensory attributes, whereby treated PKO was more caramelic and burnt after aqueous extraction and more nutty, roasty, caramelic and smoky after solvent extraction. Copyright © 2018 Elsevier Ltd. All rights reserved.

Outbreak of Food-poisoning Caused by Salmonella Virchow in Spit-roasted Chicken

PubMed Central

Semple, A. B.; Turner, G. C.; Lowry, D. M. O.

1968-01-01

Salmonella virchow food-poisoning acquired from eating chicken caused illness in at least 50 people who attended a tennis club function in Liverpool, and in many other people in the Merseyside area. In some cases the illness was severe, with positive blood cultures, and 35 people were admitted to hospital. The source of infection was a retail shop which received deep-frozen chickens already contaminated with S. virchow from a packing-station in Cheshire. These chickens were spit-roasted after inadequate thawing and subsequently handled under unhygienic conditions. The result was a massive build-up of salmonella contamination in the shop and in the chicken portions sold. S. virchow was isolated from over 160 patients and contacts in the Merseyside area during the outbreak and many continued to excrete the organism in the faeces after four months. Antibiotic treatment was not recomended because there was no evidence that it shortened the duration of excretion. A high rate of contamination of chickens from a packing-station by a salmonella type capable of causing serious disease in man is clearly a public health problem which cannot be ignored. The use of rotary spits for roasting chickens requires thorough investigation and appraisal, because as operated at present they evidently constitute a public health hazard. PMID:5750404

Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS.

PubMed

Frank, Oliver; Blumberg, Simone; Kunert, Christof; Zehentbauer, Gerhard; Hofmann, Thomas

2007-03-07

Aimed at elucidating intense bitter-tasting molecules in coffee, various bean ingredients were thermally treated in model experiments and evaluated for their potential to produce bitter compounds. As caffeic acid was found to generate intense bitterness reminiscent of the bitter taste of a strongly roasted espresso-type coffee, the reaction products formed were screened for bitter compounds by means of taste dilution analysis, and the most bitter tastants were isolated and purified. LC-MS/MS as well as 1-D/2-D NMR experiments enabled the identification of 10 bitter compounds with rather low recognition threshold concentrations ranging between 23 and 178 micromol/L. These bitter compounds are the previously unreported 1,3-bis(3',4'-dihydroxyphenyl) butane, trans-1,3-bis(3',4'-dihydroxyphenyl)-1-butene, and eight multiply hydroxylated phenylindanes, among which five derivatives are reported for the first time. In addition, the occurrence of each of these bitter compounds in a coffee brew was verified by means of LC-MS/MS (ESI-) operating in the multiple reaction monitoring (MRM) mode. The structures of these bitter compounds show strong evidence that they are generated by oligomerization of 4-vinylcatechol released from caffeic acid moieties upon roasting.

Recovery of rare earths from spent NdFeB magnets of wind turbine: Leaching and kinetic aspects.

PubMed

Kumari, Aarti; Sinha, Manish Kumar; Pramanik, Swati; Sahu, Sushanta Kumar

2018-05-01

Increasing demands of rare earth (RE) metals for advanced technological applications coupled with the scarcity of primary resources have led to the development of processes to treat secondary resources like scraps or end of life products that are often rich in such metals. Spent NdFeB magnet may serve as a potential source of rare earths containing around ∼30% of neodymium and other rare earths. In the present investigation, a pyro-hydrometallurgical process has been developed to recover rare earth elements (Nd, Pr and Dy) from the spent wind turbine magnet. The spent magnet is demagnetized and roasted at 1123 K to convert rare earths and iron to their respective oxides. Roasting of the magnet not only provides selectivity, but enhances the leaching efficiency also. The leaching of the roasted sample with 0.5 M hydrochloric acid at 368 K, 100 g/L pulp density and 500 rpm for 300 min selectively recovers the rare earth elements almost quantitatively leaving iron oxide in the residue. Leaching of rare earth elements with hydrochloric acid follows the mixed controlled kinetic model with activation energy (E a ) of 30.1 kJ/mol in the temperature range 348-368 K. The leaching mechanism is further established by characterizing the leach residues obtained at different time intervals by scanning electron microscopy- energy dispersive X-ray spectroscopy (SEM-EDS) and X-ray diffraction (XRD). Individual rare earth elements from the leach solution containing 16.8 g/L of Nd, 3.8 g/L Pr, 0.28 g/L of Dy and other minor impurity elements could be separated by solvent extraction. However, mixed rare earth oxide of 99% purity was produced by oxalate precipitation followed by roasting. The leach residue comprising of pure hematite has a potential to be used as pigment or can find other applications. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut

PubMed Central

Skov, Per Stahl; Johnson, Phil E.; Rigby, Neil M.; Przybylski-Nicaise, Laetitia; Bernard, Hervé; Wal, Jean-Michel; Ballmer-Weber, Barbara; Zuidmeer-Jongejan, Laurian; Szépfalusi, Zsolt; Ruinemans-Koerts, Janneke; Jansen, Ad P. H.; Savelkoul, Huub F. J.; Wichers, Harry J.; Mackie, Alan R.; Mills, Clare E. N.; Adel-Patient, Karine

2011-01-01

Background Peanut allergy is one of the most common and severe food allergies, and processing is known to influence the allergenicity of peanut proteins. We aimed to establish the effect of heating and glycation on the IgE-binding properties and biological activity of 2S albumins (Ara h 2/6) from peanut. Methodology/Principal Findings Native Ara h 2/6 was purified from raw peanuts and heated in solution (15 min, 110°C) in the presence or absence of glucose. Ara h 2 and 6 were also purified from roasted peanut. Using PBMC and sera from peanut-allergic patients, the cellular proliferative potency and IgE reactivity (reverse EAST inhibition) and functionality (basophil degranulation capacity) of allergens were assessed. Heating Ara h 2/6 at 110°C resulted in extensive denaturation, hydrolysis and aggregation of the protein, whilst Ara h 2 and 6 isolated from roasted peanut retained its native conformation. Allergen stimulation of PBMC induced proliferation and Th2 cytokine secretion which was unaffected by thermal processing. Conversely, IgE reactivity and functionality of Ara h 2/6 was decreased by heating. Whilst heating-glycation further reduced the IgE binding capacity of the proteins, it moderated their loss of histamine releasing capacity. Ara h 2 and 6 purified from roasted peanut demonstrated the same IgE reactivity as unheated, native Ara h 2/6. Conclusions/Significance Although no effect of processing on T-cell reactivity was observed, heat induced denaturation reduced the IgE reactivity and subsequent functionality of Ara h 2/6. Conversely, Ara h 2 and 6 purified from roasted peanut retained the structure and IgE reactivity/functionality of the native protein which may explain the allergenic potency of this protein. Through detailed molecular study and allergenicity assessment approaches, this work then gives new insights into the effect of thermal processing on structure/allergenicity of peanut proteins. PMID:21901150

Cold-pressed and hot-pressed rapeseed oil: The effects of roasting and seed moisture on the antioxi- dant activity, canolol, and tocopherol level.

PubMed

Siger, Aleksander; Józefiak, Marta; Górnaś, Paweł

2017-01-01

The paper looks at the levels of canolol, tocopherols and antioxidant activity in cold-pressed and hot-pressed rapeseed oils produced from seeds of various moisture levels (5%, 7.5%, and 10%). The paper also considers the effects of seed roasting on the levels of these compounds. The material used for the tests was rapeseed cv. Adrianna. The quality of the oils obtained is determined using peroxide and acid values. The levels of canolol and tocopherols are analyzed using HPLC. The DPPH radical-scavenging activity method for oil samples and phenolic extract from oils was used. It has been demonstrated that the oils produced from rapeseeds with a 5% moisture content, and   in particular from cold-pressed oils, were characterized by the lowest peroxide values. Cold-pressed oils produced from rapeseeds with a 5% moisture content were characterized by higher levels of tocopherols and plastochromanol-8. In the case of hot-pressed oils, the highest levels of tocopherols were found in oils pro- duced from seeds with a 7.5% moisture content, and the greatest amount of PC-8 (more than 4 mg/100 g) was found in oils produced from seeds with a 10% moisture content. Hot-pressed oils have been shown to have higher levels of these compounds than cold-pressed oils. Both roasting and hot pressing led to an increase in the amount of canolol in the oils investigated. When analysing the antioxidant activity of the oils and phenolic extracts it was shown that phenolic compounds are responsible for approx. 10% of total antioxidant activity. Various levels of biologically active compounds were shown to be present in the rapeseed oil obtained from raw materials of a varying moisture content. The type of pressing process (cold-pressing or hot-pressing) and whether the seeds have undergone roasting has also been shown to affect the resulting oil and the level of native antioxidants it contains.

Recovery of value-added products from red mud and foundry bag-house dust

NASA Astrophysics Data System (ADS)

Hammond, Keegan

"Waste is wasted if you waste it, otherwise it is a resource. Resource is wasted if you ignore it and do not conserve it with holistic best practices and reduce societal costs. Resource is for the transformation of people and society." Red mud is a worldwide problem with reserves in the hundreds of millions of tons and tens of millions of tons being added annually. Currently there is not an effective way to deal with this byproduct of the Bayer Process, the primary means of refining bauxite ore in order to provide alumina. This alumina is then treated by electrolysis using the Hall-Heroult process to produce elemental aluminum. The resulting mud is a mixture of solid and metallic oxides, and has proven to be a great disposal problem. This disposal problem is compounded by the fact that the typical bauxite processing plant produces up to three times as much red mud as alumina. Current practice of disposal is to store red mud in retention ponds until an economical fix can be discovered. The danger associated with this current method of storage is immense to the surrounding communities and environment, thus the interest from the Center for Resource Recovery and Recycling (CR3). The purpose of this document is to explain one way to remove the value added materials, primarily iron, from the Jamaican red mud using both pyrometallurgical and hydrometallurgical approaches. In the beginning, soda ash and carbon roasting were completed simultaneously at 800°C. This type of roasting produced results that were unacceptable. After the soda ash roast was completed independently of carbon roasting, a water wash produced results that separations of alumina at 90%, Iron at 99%, calcium at 99%, titanium t 100%, and sodium by 74%. Smelting produced separations of 97% for alumina, 99% for iron, 87% for sodium, 94% for calcium and 72% for titanium.

Regularly consuming a green/roasted coffee blend reduces the risk of metabolic syndrome.

PubMed

Sarriá, Beatriz; Martínez-López, Sara; Sierra-Cinos, José Luis; García-Diz, Luis; Mateos, Raquel; Bravo-Clemente, Laura

2018-02-01

Preventive health effects of coffee could have a widespread impact on public health. Green coffee has more phenols than roasted, and thus is healthier, although with less acceptable organoleptic properties. Therefore, the effects of regularly consuming a green/roasted coffee blend (35/65) on the main components of MetS in humans were evaluated. A crossover, randomized, controlled study was performed in 25 normocholesterolaemic and 27 hypercholesterolaemic men and women aged 18-45 years with BMI 18-25 kg/m 2 . Three servings/day of the blend, providing 510.6 mg hydroxycinnamic acids and 121.2 mg caffeine/day, were consumed versus a control drink, during 8 weeks each. Polyphenol and methylxanthine-rich foods were restricted along the study. At the beginning (baseline) and end of the control and coffee interventions, blood samples were collected and glucose, HDL-cholesterol, triglycerides, insulin, leptin, plasminogen activator inhibitor-1 (PAI-1), resistin and visfatin were analysed; waist circumference, %body fat, and blood pressure were measured and dietary records and physical activity questionnaires completed. Systolic and diastolic blood pressure decreased (p = 0.001 and p < 0.001, respectively) in both groups as well as %body fat (p = 0.001) which may be related to the lower leptin (p = 0.001), PAI-1 (p < 0.001) and resistin (p = 0.034) levels in the two groups after coffee consumption. Glucose concentration (p = 0.030) and insulin resistance (p = 0.011; HOMA-IR) also decreased, as well as triglyceride levels (p = 0.017), so that the reduction was much greater in the hypercholesterolaemics (group effect, p = 0.027). Regular consumption of the green/roasted coffee blend may be recommended to healthy and hypercholesterolaemic subjects to prevent MetS, as it produces positive effects on blood pressure, glucose and triglyceride levels.

Roasted full-fat kidney bean (Phaseolus vulgaris L.) and soyabeans (Glycine max) meals in broiler chicken diet.

PubMed

Poné, D K; Fomunyam, R T

2004-07-01

An 8-week experiment was carried out to evaluate the performance of broiler chickens fed on diets containing either roasted full-fat soyabean meal (RSBM), roasted full-fat kidney bean meal (RKBM), cottonseed cake meal (CSM) or soyabean meal (SBM). A total of 240 unsexed, day-old-chicks were randomly assigned to four treatments so that there were 10 chicks per experimental unit in a randomized complete block design with three blocks and two replicates per block. Cumulative feed intake was depressed (p < 0.01) with the RSBM-based diet (71 g/bird per day) and was lowest with the RKBM-based diet (64 g/bird per day). Growth was closely related to feed intake, averaging 2122 g, 2094 g, 1960 g and 1601 g for CSM-, SBM-, RSBM- and RKBM-based diets, respectively. However, feed conversion ratio (g food intake/g body weight gain) was similar at 8 weeks of birds' age, although the values were highest (p<0.01) at the first 2 weeks of age for birds fed on RKBM-based diets. Mortality was not affected (p >0.05) by treatment effects. Feed cost efficiency (CFA Franc (Fcfa) per kilogram live chicken) showed that the SBM-based diet (494 Fcfa) and RKBM-based diet (493 Fcfa) were more expensive (p<0.01) than the RSBM-based diet (400 Fcfa). The CSM-based diet was the most economical (358 Fcfa) as a result of the lower market price of cottonseed cake. Despite suboptimal production performance and given current market prices, replacing imported SBM with locally produced RKBM, RSBM or CSM would allow farmers to save 1%, 19% and 28%, respectively, on feed cost efficiency. Roasting soyabeans in place of imported SBM allowed farmers to save about 19% for each CFA franc spent on a kilogram of live bird at 8 weeks of age.

Improvement of near infrared spectroscopic (NIRS) analysis of caffeine in roasted Arabica coffee by variable selection method of stability competitive adaptive reweighted sampling (SCARS).

PubMed

Zhang, Xuan; Li, Wei; Yin, Bin; Chen, Weizhong; Kelly, Declan P; Wang, Xiaoxin; Zheng, Kaiyi; Du, Yiping

2013-10-01

Coffee is the most heavily consumed beverage in the world after water, for which quality is a key consideration in commercial trade. Therefore, caffeine content which has a significant effect on the final quality of the coffee products requires to be determined fast and reliably by new analytical techniques. The main purpose of this work was to establish a powerful and practical analytical method based on near infrared spectroscopy (NIRS) and chemometrics for quantitative determination of caffeine content in roasted Arabica coffees. Ground coffee samples within a wide range of roasted levels were analyzed by NIR, meanwhile, in which the caffeine contents were quantitative determined by the most commonly used HPLC-UV method as the reference values. Then calibration models based on chemometric analyses of the NIR spectral data and reference concentrations of coffee samples were developed. Partial least squares (PLS) regression was used to construct the models. Furthermore, diverse spectra pretreatment and variable selection techniques were applied in order to obtain robust and reliable reduced-spectrum regression models. Comparing the respective quality of the different models constructed, the application of second derivative pretreatment and stability competitive adaptive reweighted sampling (SCARS) variable selection provided a notably improved regression model, with root mean square error of cross validation (RMSECV) of 0.375 mg/g and correlation coefficient (R) of 0.918 at PLS factor of 7. An independent test set was used to assess the model, with the root mean square error of prediction (RMSEP) of 0.378 mg/g, mean relative error of 1.976% and mean relative standard deviation (RSD) of 1.707%. Thus, the results provided by the high-quality calibration model revealed the feasibility of NIR spectroscopy for at-line application to predict the caffeine content of unknown roasted coffee samples, thanks to the short analysis time of a few seconds and non-destructive advantages of NIRS. Copyright © 2013 Elsevier B.V. All rights reserved.

Improvement of near infrared spectroscopic (NIRS) analysis of caffeine in roasted Arabica coffee by variable selection method of stability competitive adaptive reweighted sampling (SCARS)

NASA Astrophysics Data System (ADS)

Zhang, Xuan; Li, Wei; Yin, Bin; Chen, Weizhong; Kelly, Declan P.; Wang, Xiaoxin; Zheng, Kaiyi; Du, Yiping

2013-10-01

Coffee is the most heavily consumed beverage in the world after water, for which quality is a key consideration in commercial trade. Therefore, caffeine content which has a significant effect on the final quality of the coffee products requires to be determined fast and reliably by new analytical techniques. The main purpose of this work was to establish a powerful and practical analytical method based on near infrared spectroscopy (NIRS) and chemometrics for quantitative determination of caffeine content in roasted Arabica coffees. Ground coffee samples within a wide range of roasted levels were analyzed by NIR, meanwhile, in which the caffeine contents were quantitative determined by the most commonly used HPLC-UV method as the reference values. Then calibration models based on chemometric analyses of the NIR spectral data and reference concentrations of coffee samples were developed. Partial least squares (PLS) regression was used to construct the models. Furthermore, diverse spectra pretreatment and variable selection techniques were applied in order to obtain robust and reliable reduced-spectrum regression models. Comparing the respective quality of the different models constructed, the application of second derivative pretreatment and stability competitive adaptive reweighted sampling (SCARS) variable selection provided a notably improved regression model, with root mean square error of cross validation (RMSECV) of 0.375 mg/g and correlation coefficient (R) of 0.918 at PLS factor of 7. An independent test set was used to assess the model, with the root mean square error of prediction (RMSEP) of 0.378 mg/g, mean relative error of 1.976% and mean relative standard deviation (RSD) of 1.707%. Thus, the results provided by the high-quality calibration model revealed the feasibility of NIR spectroscopy for at-line application to predict the caffeine content of unknown roasted coffee samples, thanks to the short analysis time of a few seconds and non-destructive advantages of NIRS.

Inhibition of Clostridium perfringens Growth during Extended Cooling of Cooked Uncured Roast Turkey and Roast Beef Using a Concentrated Buffered Vinegar Product and a Buffered Vinegar Product.

PubMed

Smith, Andrew M; Dunn, Michael L; Jefferies, Laura K; Egget, Dennis L; Steele, Frost M

2018-02-23

This research was conducted to evaluate the effectiveness of a concentrated buffered vinegar product (CBV) and a simple buffered vinegar product (BV) for controlling Clostridium perfringens outgrowth during extended cooling times of ready-to-eat roast turkey and roast beef. Whole turkey breasts and beef inside rounds were injected with a typical brine and then ground and mixed with CBV (0.0, 2.01, 2.70, and 3.30% [w/w]) or BV (0.0, 1.75, 2.25, and 3.75% [w/w]) and a three-strain C. perfringens spore cocktail to a detectable level of ca. 2 to 3 log CFU/g. The meat was divided into 10-g portions, vacuum packaged, and stored frozen until tested. The turkey and beef were cooked in a programmable water bath to 71.6°C (160.8°F) in 5 h and to 57.2°C (135°F) in 6 h, respectively. The cooked turkey and beef were then cooled exponentially from 48.9 to 12.8°C (120 and 55°F) in 6, 9, 12, 15, and 18 h for the five cooling treatments. The cooling continued until the temperature reached 4.4°C (40°F). C. perfringens counts were determined at 54.4°C (130°F) and 4.4°C. CBV at 2.01% effectively limited C. perfringens growth in turkey to ≤1 log CFU/g with up to a 9-h cooling treatment, and 2.70 and 3.30% solutions were effective with up to the 18-h cooling treatment. BV had an inhibitory effect on C. perfringens outgrowth in beef but did not limit growth to ≤1 log CFU/g at any concentration tested for any of the cooling treatments.

Green Coffee

MedlinePlus

... of coffee beans reduces amounts of the chemical chlorogenic acid. Therefore, green coffee beans have a higher level of chlorogenic acid compared to regular, roasted coffee beans. Chlorogenic acid ...

The Classification of Ground Roasted Decaffeinated Coffee Using UV-VIS Spectroscopy and SIMCA Method

NASA Astrophysics Data System (ADS)

Yulia, M.; Asnaning, A. R.; Suhandy, D.

2018-05-01

In this work, an investigation on the classification between decaffeinated and non- decaffeinated coffee samples using UV-VIS spectroscopy and SIMCA method was investigated. Total 200 samples of ground roasted coffee were used (100 samples for decaffeinated coffee and 100 samples for non-decaffeinated coffee). After extraction and dilution, the spectra of coffee samples solution were acquired using a UV-VIS spectrometer (Genesys™ 10S UV-VIS, Thermo Scientific, USA) in the range of 190-1100 nm. The multivariate analyses of the spectra were performed using principal component analysis (PCA) and soft independent modeling of class analogy (SIMCA). The SIMCA model showed that the classification between decaffeinated and non-decaffeinated coffee samples was detected with 100% sensitivity and specificity.

The extraction characteristic of Au-Ag from Au concentrate by thiourea solution

NASA Astrophysics Data System (ADS)

Kim, Bongju; Cho, Kanghee; On, Hyunsung; Choi, Nagchoul; Park, Cheonyoung

2013-04-01

The cyanidation process has been used commercially for the past 100 years, there are ores that are not amenable to treatment by cyanide. Interest in alternative lixiviants, such as thiourea, halogens, thiosulfate and malononitrile, has been revived as a result of a major increase in gold price, which has stimulated new developments in extraction technology, combined with environmental concern. The Au extraction process using the thiourea solvent has many advantages over the cyanidation process, including higher leaching rates, faster extraction time and less than toxicity. The purpose of this study was investigated to the extraction characteristic of Au-Ag from two different Au concentrate (sulfuric acid washing and roasting) under various experiment conditions (thiourea concentration, pH of solvent, temperature) by thiourea solvent. The result of extraction experiment showed that the Au-Ag extraction was a fast extraction process, reaching equilibrium (maximum extraction rate) within 30 min. The Au-Ag extraction rate was higher in the roasted concentrate than in the sulfuric acid washing. The higher the Au-Ag extraction rate (Au - 70.87%, Ag - 98.12%) from roasted concentrate was found when the more concentration of thiourea increased, pH decreased and extraction temperature increased. This study informs extraction method basic knowledge when thiourea was a possibility to eco-/economic resources of Au-Ag utilization studies including the hydrometallurgy.

Anatomical and physical changes in leaves during the production of tamales.

PubMed

Angeles, Guillermo; Lascurain, Maite; Davalos-Sotelo, Raymundo; Zarate-Morales, Reyna Paula; Ortega-Escalona, Fernando

2013-08-01

Tamale preparation has a long tradition in Mexico. To understand which material properties have been considered important for this purpose throughout the years, a study was conducted of the anatomical, chemical, and mechanical properties of the leaves of four plant species used in tamale preparation in Veracruz, Mexico: Calathea misantlensis, Canna indica, Musa paradisiaca, and Oreopanax capitatus. Four cooking treatments were considered: fresh (F), roasted (soasado, R), steamed (S), and roasted plus steamed (R/S). Chemical, anatomical, and mechanical analyses were conducted before and after each treatment. Leaf samples were tested for tensile strength at both parallel and perpendicular orientation relative to the fibers. Musa paradisiaca had the highest proportion of cellulose, while the remaining species shared similar lower proportions. Leaves were stronger and stiffer in the longitudinal direction of the fibers. Musa paradisiaca leaves had higher values of mechanical strength than the other species. The cooking process that most affected the mechanical properties was steaming. The chemical constituents of the leaves are closely correlated with their physical properties. The treatment that caused the greatest decrease in leaf physical integrity was steaming, while the combination of roasting and steaming showed similar results to those of steaming alone. No evident anatomical changes are produced by any of the treatments. This is one of the few studies comparing physical, chemical, and anatomical characteristics of leaves used for human consumption, before and after cooking.

Assessment of the microbiological safety of edible roasted nut kernels on retail sale in England, with a focus on Salmonella.

PubMed

Little, C L; Jemmott, W; Surman-Lee, S; Hucklesby, L; de Pinnal, E

2009-04-01

There is little published information on the prevalence of Salmonella in edible nut kernels. A study in early 2008 of edible roasted nut kernels on retail sale in England was undertaken to assess the microbiological safety of this product. A total of 727 nut kernel samples of different varieties were examined. Overall, Salmonella and Escherichia coli were detected from 0.2 and 0.4% of edible roasted nut kernels. Of the nut varieties examined, Salmonella Havana was detected from 1 (4.0%) sample of pistachio nuts, indicating a risk to health. The United Kingdom Food Standards Agency was immediately informed, and full investigations were undertaken. Further examination established the contamination to be associated with the pistachio kernels and not the partly opened shells. Salmonella was not detected in other varieties tested (almonds, Brazils, cashews, hazelnuts, macadamia, peanuts, pecans, pine nuts, and walnuts). E. coli was found at low levels (range of 3.6 to 4/g) in walnuts (1.4%), almonds (1.2%), and Brazils (0.5%). The presence of Salmonella is unacceptable in edible nut kernels. Prevention of microbial contamination in these products lies in the application of good agricultural, manufacturing, and storage practices together with a hazard analysis and critical control points system that encompass all stages of production, processing, and distribution.

Zinc bioavailability in pork loin

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hortin, A.E.; Bechtel, P.J. Baker, D.H.

1991-03-15

Pork loins were uniformly trimmed and divided into three groups: raw, roasted and braised. Following cooking, the loins were freeze dried and then ground to a fine granular consistency. Zinc levels of 51, 60 and 63 mg/kg dry matter (DM) were contained in the raw, roasted and braised products, respectively. The chick bioavailability (BV) assay employed a Zn-deficient soy isolate basal diet that was supplemented with 0, 5 or 10 mg Zn/kg from ZnSO{sub 4}{center dot}H{sub 2}O to produce a standard straight-line response in tibia Zn as a function of supplemental Zn intake. Experimental Zn sources were also added tomore » the basal diet to provide 10 mg Zn/kg. Standard curve methodology indicated that Zn BV was unaffected by cooking. Roasted pork lion had a Zn BV of 184% relative to ZnSO{sub 4}{center dot}H{sub 2}O. Addition of 0.40% L-cysteine to the diet containing 10 mg Zn/kg from ZnSO{sub 4}{center dot}H{sub 2}O increased Zn BV to 175%. Results with histidine as a Zn-enhancing factor were variable. It is apparent that pork loin is an excellent source of bioavailable Zn, and SH-containing compounds such as cysteine and glutathione that are present in meat may contribute to enhanced gut absorption of meat-source Zn.« less

Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry.

PubMed

He, Yuqin; Zhang, Haide; Wen, Nana; Hu, Rongsuo; Wu, Guiping; Zeng, Ying; Li, Xiong; Miao, Xiaodan

2018-01-01

Arabica coffee is a sub-tropical agricultural product in China. Coffee undergoes a series of thermal reactions to form abundant volatile profiles after roasting, so it loses a lot of reducing sugars and amino acids. Adding carbonyl compounds with amino acids before roasting could ensure the nutrition and flavour of coffee. The technology is versatile for the development of coffee roasting process. This investigation evaluates the effects of combining maltose and lysine (Lys) to modify coffee aroma and the possibly related mechanisms. Arabica coffee was pretreated with a series of solvent ratios of maltose and Lys with an identical concentration (0.25 mol L -1 ) before microwave heating. It was found that the combination of maltose and Lys significantly (P ≤ 0.05) influenced quality indices of coffee (pH and browning degree). Ninety-six aromatic volatiles have been isolated and identified. Twelve volatile profiles revealed the relationship between fragrance difference and compound content in coffee. Moreover, coffee aroma was modified by a large number of volatiles with different chemical classes and character. Thus, our results suggest that the combination of reagents changed overall aroma quality through a series of complex thermal reactions, especially the ratio of Lys/maltose over 2:1. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Comparison of Clean-Up Methods for Ochratoxin A on Wine, Beer, Roasted Coffee and Chili Commercialized in Italy

PubMed Central

Prelle, Ambra; Spadaro, Davide; Denca, Aleksandra; Garibaldi, Angelo; Gullino, Maria Lodovica

2013-01-01

The most common technique used to detect ochratoxin A (OTA) in food matrices is based on extraction, clean-up, and chromatography detection. Different clean-up cartridges, such as immunoaffinity columns (IAC), molecular imprinting polymers (MIP), Mycosep™ 229, Mycospin™, and Oasis® HLB (Hydrophilic Lipophilic balance) as solid phase extraction were tested to optimize the purification for red wine, beer, roasted coffee and chili. Recovery, reproducibility, reproducibility, limit of detection (LOD) and limit of quantification (LOQ) were calculated for each clean-up method. IAC demonstrated to be suitable for OTA analysis in wine and beer with recovery rate >90%, as well as Mycosep™ for wine and chili. On the contrary, MIP columns were the most appropriate to clean up coffee. A total of 120 samples (30 wines, 30 beers, 30 roasted coffee, 30 chili) marketed in Italy were analyzed, by applying the developed clean-up methods. Twenty-seven out of 120 samples analyzed (22.7%: two wines, five beers, eight coffees, and 12 chili) resulted positive to OTA. A higher incidence of OTA was found in chili (40.0%) more than wine (6.6%), beers (16.6%) and coffee (26.6%). Moreover, OTA concentration in chili was the highest detected, reaching 47.8 µg/kg. Furthermore, three samples (2.5%), two wines and one chili, exceeded the European threshold. PMID:24152987

Formation of zinc sulfide species during roasting of ZnO with pyrite and its contribution on flotation.

PubMed

Zheng, Yong-Xing; Lv, Jin-Fang; Wang, Hua; Wen, Shu-Ming; Pang, Jie

2018-05-18

In this paper, formation of zinc sulfide species during roasting of ZnO with FeS 2 was investigated and its contribution on flotation was illustrated. The evolution process, phase and crystal growth were investigated by thermogravimetry (TG), X-Ray diffraction (XRD) along with thermodynamic calculation and scanning electron microscopy-Energy-dispersive X-ray spectroscopy (SEM-EDS), respectively, to interpret the formation mechanism of ZnS species. It was found that ZnS was initially generated at about 450 °C and then the reaction prevailed at about 600 °C. The generated Fe x S would dissolve into ZnS and then form (Zn, Fe)S compound in form of Fe 2 Zn 3 S 5 when temperature increased to about 750 °C. This obviously accelerated ZnS phase formation and growth. In addition, it was known that increasing of ZnO dosage had few effects on the decomposition behavior of FeS 2 . Then, flotation tests of different zinc oxide materials before and after treatment were performed to further confirm that the flotation performances of the treated materials could be obviously improved. Finally, a scheme diagram was proposed to regular its application to mineral processing. It was systematically illustrated that different types of ZnS species needed to be synthetized when sulfidization roasting-flotation process was carried out to treat zinc oxide materials.

Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends.

PubMed

Kalschne, Daneysa Lahis; Viegas, Marcelo Caldeira; De Conti, Antonio José; Corso, Marinês Paula; Benassi, Marta de Toledo

2018-03-01

Between 15 and 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brew. Steam treatment has been reported as an alternative to improve the volatile profile and cup quality of coffee. The aim of this study was to propose a steam treatment of defective Coffea canephora beans to improve the volatile profile of the roasted coffee. The sensory impacts of adding steamed coffee (SC) in Coffea arabica blends were evaluated. The steam treatments studied modified the volatile profile of roasted SCs, increasing the contents of acetoin, benzyl alcohol, maltol, 2,6-dimethylpyrazine, 2-furfurylthiol, and 5-methylfurfural and decreasing the contents of 4-ethylguaiacol, isovaleric acid, methional, 2,3-diethyl-5-methylpyrazine, and 3-methoxy-3-methylpyrazine. Among the evaluated parameters, the best condition to maximized the content of the volatiles with a potential positive impact and minimize those with a potential negative impact was 5bar/16min (SC 5). The thresholds of consumer rejection and of detection indicate that up to 30% SC 5 can be added to a high cup quality Coffea arabica coffee without perception or rejection of the coffee brew. A blend of 30% of SC 5 and 70% of Coffea arabica was well accepted. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of whey protein isolate-pullulan edible coatings on the quality and shelf life of freshly roasted and freeze-dried Chinese chestnut.

PubMed

Gounga, M E; Xu, S-Y; Wang, Z; Yang, W G

2008-05-01

Harvested chestnut is characterized by a short shelf life, exposing many Chinese producers to a storage problem as product losses are very high. The objective of this study was to develop a suitable technology to extend the shelf life of harvested chestnut fruits for commercial use. The effect of whey protein isolate-pullulan (WPI-Pul) coating on fresh-roasted chestnuts (FRC) and roasted freeze-dried chestnut (RFDC) quality and shelf life was studied under 2 different storage temperature (4 and 20 degrees C) conditions. Coatings were formed directly onto the surface of the fruits by dipping them into a film solution. SEM micrographs showed homogeneous WPI-Pul to cover the whole surface of chestnut with good adherence and perfect integrity. Moisture loss or gain, fruit quality, and shelf life were evaluated by weight loss or gain, surface color development, and visible decay during the storage period of 15 to 120 d at 4 and 20 degrees C, respectively. WPI-Pul coating had a low, yet significant effect on reducing moisture loss and decay incidence of FRC, hence delaying changes in their external color. The results were satisfactory when the coating was done with freeze-drying at low temperature storage, thus improving the quality and increasing the shelf life. This provides an alternative strategy to minimize the significant losses in harvested chestnut.

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.

PubMed

Zeppa, Giuseppe; Belviso, Simona; Bertolino, Marta; Cavallero, Maria Chiara; Dal Bello, Barbara; Ghirardello, Daniela; Giordano, Manuela; Giorgis, Marta; Grosso, Arianna; Rolle, Luca; Gerbi, Vincenzo

2015-06-01

Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of phenolic compounds. The aim of this study was to assess the use of hazelnut skins obtained from different cultivars for enhancing the nutritional value of fresh egg pasta. Skins obtained from roasted hazelnuts of four different varieties were used at three concentrations as a flour replacement in fresh egg pasta. Hazelnut skin concentration significantly influenced all evaluated physicochemical parameters as well as consumers' appreciation for the pasta, but significant differences were also observed between the four varieties. Although pasta produced with 10 and 15% hazelnut skin displayed the highest content of polyphenolic compounds and antioxidant activity in vitro, pasta containing 5% Tombul hazelnut skin showed maximum consumer preference. The results obtained in the present study highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. The characteristics of the resulting pasta were strictly correlated with the hazelnut variety used for skin production and, of course, with the percentage of skin that was added. © 2014 Society of Chemical Industry.

Occurrence of nitrate, nitrite and volatile nitrosamines in certain feedstuffs and animal products.

PubMed

Ologhobo, A D; Adegede, H I; Maduagiwu, E N

1996-01-01

Nitrate, nitrite and nitrosamines were analysed in poultry feeds, meat and eggs. The poultry meat was boiled and roasted while the eggs were raw and boiled, and the effects of these processing treatments on the level of these compounds were investigated. Nitrate levels in the meat samples were significantly (P < 0.05) reduced by boiling and roasting, with boiling being more effective. Nitrite levels were also reduced significantly by processing (P < 0.05). The feed samples contained levels of nitrate which were significantly different (P < 0.05) from one producer to another. Nitrite levels were generally low in all feed samples. Nitrosamines were not detected in any of the feed samples and in the meat samples except in two samples of boiled meat which contained 0.001 g/kg each.

The effect of bean origin and temperature on grinding roasted coffee

NASA Astrophysics Data System (ADS)

Uman, Erol; Colonna-Dashwood, Maxwell; Colonna-Dashwood, Lesley; Perger, Matthew; Klatt, Christian; Leighton, Stephen; Miller, Brian; Butler, Keith T.; Melot, Brent C.; Speirs, Rory W.; Hendon, Christopher H.

2016-04-01

Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the production processes of single origin coffee beans affects the particle size distribution upon grinding. We find that the particle size distribution is independent of the bean origin and processing method. Furthermore, we elucidate the influence of bean temperature on particle size distribution, concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. We anticipate these results will influence the production of coffee industrially, as well as contribute to how we store and use coffee daily.

The effect of bean origin and temperature on grinding roasted coffee.

PubMed

Uman, Erol; Colonna-Dashwood, Maxwell; Colonna-Dashwood, Lesley; Perger, Matthew; Klatt, Christian; Leighton, Stephen; Miller, Brian; Butler, Keith T; Melot, Brent C; Speirs, Rory W; Hendon, Christopher H

2016-04-18

Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the production processes of single origin coffee beans affects the particle size distribution upon grinding. We find that the particle size distribution is independent of the bean origin and processing method. Furthermore, we elucidate the influence of bean temperature on particle size distribution, concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. We anticipate these results will influence the production of coffee industrially, as well as contribute to how we store and use coffee daily.

The effect of bean origin and temperature on grinding roasted coffee

PubMed Central

Uman, Erol; Colonna-Dashwood, Maxwell; Colonna-Dashwood, Lesley; Perger, Matthew; Klatt, Christian; Leighton, Stephen; Miller, Brian; Butler, Keith T.; Melot, Brent C.; Speirs, Rory W.; Hendon, Christopher H.

2016-01-01

Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the production processes of single origin coffee beans affects the particle size distribution upon grinding. We find that the particle size distribution is independent of the bean origin and processing method. Furthermore, we elucidate the influence of bean temperature on particle size distribution, concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. We anticipate these results will influence the production of coffee industrially, as well as contribute to how we store and use coffee daily. PMID:27086837

Copper tolerance in clones of Agrostis gigantea from a mine waste site

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hogan, G.D.; Courtin, G.M.; Rauser, W.E.

1977-04-15

A mine waste site from Sudbury, Ontario, contaminated with heavy metals is described. The dominant vegetative cover was formed by two grasses: Agrostis gigantea Roth. and Agrostis scabra Willd. Testing of 10 clones of A. gigantea from the roast bed and an adjoining area for copper tolerance showed that two clones collected from the roast bed were tolerant to increased copper levels. Copper tolerance was found in clones growing on soils with high copper contents and low pHs. The combination of high copper content and low pH brought about a high level of extractable copper within the soil. Soils withmore » equally high copper levels but higher pHs and therefore low extractable-copper levels did not support copper-tolerant clones.« less

Diets that Work

MedlinePlus

... and most starchy carbohydrates like potatoes, rice, and pasta. In general, this type of diet is healthy ... Fruit Salad Vegan Roasted Vegetables with Whole Wheat Pasta Green Salad Sliced Apples What should I do ...

Heart disease and diet

MedlinePlus

... of low-mercury, fish per week. Cook by baking, broiling, roasting, steaming, boiling, or microwaving instead of ... or oils per day for salads, cooking, and baking. Eat less than 300 mg of dietary cholesterol ...

Release kinetics of volatile organic compounds from roasted and ground coffee: online measurements by PTR-MS and mathematical modeling.

PubMed

Mateus, Maria-L; Lindinger, Christian; Gumy, Jean-C; Liardon, Remy

2007-12-12

The present work shows the possibilities and limitations in modeling release kinetics of volatile organic compounds (VOCs) from roasted and ground coffee by applying physical and empirical models such as the diffusion and Weibull models. The release kinetics of VOCs were measured online by proton transfer reaction-mass spectrometry (PTR-MS). Compounds were identified by GC-MS, and the contribution of the individual compounds to different mass fragments was elucidated by GC/PTR-MS. Coffee samples roasted to different roasting degrees and ground to different particle sizes were studied under dry and wet stripping conditions. To investigate the accuracy of modeling the VOC release kinetics recorded using PTR-MS, online kinetics were compared with kinetics reconstituted from purge and trap samplings. Results showed that uncertainties in ion intensities due to the presence of isobaric species may prevent the development of a robust mathematical model. Of the 20 identified compounds, 5 were affected to a lower extent as their contribution to specific m/z intensity varied by <15% over the stripping time. The kinetics of these compounds were fitted using physical and statistical models, respectively, the diffusion and Weibull models, which helped to identify the underlying release mechanisms. For dry stripping, the diffusion model allowed a good representation of the release kinetics, whereas for wet stripping conditions, release patterns were very complex and almost specific for each compound analyzed. In the case of prewetted coffee, varying particle size (approximately 400-1200 microm) had no significant effect on the VOC release rate, whereas for dry coffee, the release was faster for smaller particles. The absence of particle size effect in wet coffee was attributed to the increase of opened porosity and compound diffusivity by solubilization and matrix relaxation. To conclude, the accurate modeling of VOC release kinetics from coffee allowed small variations in compound release to be discriminated. Furthermore, it evidenced the different aroma compositions that may be obtained depending on the time when VOCs are recovered.

Combination of sequential chemical extraction and modelling of dam-break wave propagation to aid assessment of risk related to the possible collapse of a roasted sulphide tailings dam.

PubMed

Pérez-López, Rafael; Sáez, Reinaldo; Alvarez-Valero, Antonio M; Miguel Nieto, José; Pace, Gaetano

2009-10-15

The Sotiel-Coronada abandoned mining district (Iberian Pyrite Belt) produced complex massive sulphide ores which were processed by flotation to obtain Cu, Zn and Pb concentrates. The crude pyrite refuses were roasted for sulphuric acid production in a plant located close to the flotation site, and waste stored in a tailing dam. The present study was focused on the measurements of flow properties, chemical characterization and mineralogical determination of the roasted pyrite refuses with the aim of assessing the potential environmental impact in case of dam collapse. Chemical studies include the determination of the total contaminant content and information about their bio-availability or mobility using sequential extraction techniques. In the hypothetical case of the tailing dam breaking up and waste spilling (ca. 4.54Mt), a high density mud flow would flood the Odiel river valley and reach both Estuary of Huelva (Biosphere Reserve by UNESCO, 1983) and Atlantic Ocean in matter of a couple of days, as it was predicted by numerical simulations of dam-break waves propagation through the river valley based on quasi-2D Saint-Venant equations. The total amount of mobile pollutants that would be released into the surrounding environment is approximately of 7.1.10(4)t of S, 1.6.10(4)t of Fe, 1.4.10(4)t of As, 1.2.10(4)t of Zn, 1.0.10(4)t of Pb, 7.4.10(3)t of Mn, 2.2.10(3)t of Cu, 1.5.10(2)t of Co, 36t of Cd and 17t of Ni. Around 90-100% of S, Zn, Co and Ni, 60-70% of Mn and Cd, 30-40% of Fe and Cu, and 5% of As and Pb of the mobile fraction would be easily in the most labile fraction (water-soluble pollutants), and therefore, the most dangerous and bio-available for the environment. This gives an idea of the extreme potential risk of roasted pyrite ashes to the environment, until now little-described in the scientific literature.

Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances.

PubMed

Shen, Cangliang; Adler, Jeremy M; Geornaras, Ifigenia; Belk, Keith E; Smith, Gary C; Sofos, John N

2010-03-01

This study compared thermal inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses by different cooking methods and appliances. Coarsely ground beef was inoculated with rifampin-resistant E. coli O157:H7 (eight-strain composite, 6 to 7 log CFU/g) and then mixed with sodium chloride (0.45%) plus sodium tripolyphosphate (0.23%); the total water added was 10%. The meat was stuffed into bags (10-cm diameter), semifrozen (-20 degrees C, 6 h), and cut into 1.5-, 2.5-, and 4.0-cm-thick steaks. Samples were then individually vacuum packaged, frozen (-20 degrees C, 42 h), and tempered (4 degrees C, 2.5 h) before cooking. Partially thawed (-2 +/- 1 degrees C) steaks were pan broiled (Presto electric skillet and Sanyo grill), double pan broiled (George Foreman grill), or roasted (Oster toaster oven and Magic Chef standard kitchen oven) to a geometric center temperature of 65 degrees C. Extent of pathogen inactivation decreased in order of roasting (2.0 to 4.2 log CFU/g) > pan broiling (1.6 to 2.8 log CFU/g) >/= double pan broiling (1.1 to 2.3 log CFU/g). Cooking of 4.0-cm-thick steaks required a longer time (19.8 to 65.0 min; variation was due to different cooking appliances), and caused greater reductions in counts (2.3 to 4.2 log CFU/g) than it did in thinner samples (1.1 to 2.9 log CFU/g). The time to reach the target temperature increased in order of George Foreman grill (3.9 to 19.8 min) < Oster toaster oven (11.3 to 45.0 min) < Presto electric skillet (16.3 to 55.0 min) < Sanyo grill (14.3 to 65.0 min) < standard kitchen oven (20.0 to 63.0 min); variation was due to steak thickness. Results indicated that increased steak thickness allowed greater inactivation of E. coli O157:H7, as time to reach the target internal temperature increased. Roasting in a kitchen oven was most effective for pathogen inactivation.

Evaluation of the inclusion of soybean oil and soybean processing by-products to soybean meal on nutrient composition and digestibility in swine and poultry.

PubMed

Bruce, K J; Karr-Lilienthal, L K; Zinn, K E; Pope, L L; Mahan, D C; Fastinger, N D; Watts, M; Utterback, P L; Parsons, C M; Castaneda, E O; Ellis, M; Fahey, G C

2006-06-01

This experiment was designed to evaluate the effects of selected soybean (SB) processing byproducts (gums, oil, soapstock, weeds/trash) when added back to soybean meal (SBM) during processing on the resulting nutrient composition, protein quality, nutrient digestibility by swine, and true metabolizable energy (TMEn) content and standardized AA digestibility by poultry. To measure ileal DM and nutrient digestibility, pigs were surgically fitted with a T-cannula in the distal ileum. The concentration of TMEn and the standardized AA digestibility by poultry were determined using the precision fed cecectomized rooster assay. Treatments in the swine experiment included SBM with no by-products; SBM with 1% gum; SBM with 3% gum; SBM with 0.5% soapstock; SBM with 1.5% soapstock; SBM with 2% weeds/trash; SBM with a combination of 3% gum, 1.5% soapstock, and 2% weeds/trash; SBM with 5.4% soybean oil; and roasted SB. A 10 x 10 Latin square design was utilized. The experiment was conducted at the University of Illinois, Urbana-Champaign, and at The Ohio State University, Columbus. In the swine experiment, apparent ileal DM, OM, CP, and AA digestibilities were reduced (P < 0.05) when pigs consumed the combination by-product diet compared with the diet containing no by-products. Apparent ileal digestibilities of DM, CP, and total essential, total nonessential, and total AA were lower (P < 0.05) for any diet containing by-products compared with the diet with no by-products. Apparent ileal digestibilities of DM, OM, CP, and AA were lower (P < 0.05) for the roasted SB-compared with the SB oil-containing diet. In the rooster experiment, TMEn values were greater (P < 0.05) for roasted SB compared with SBM with no by-products and increased linearly as the addition of soapstock increased. Individual, total essential, total nonessential, and total AA digestibilities were lower (P < 0.05) for roosters fed roasted SB versus SBM devoid of by-products. Gums, soapstock, and weeds/trash reduce the nutritive value of the resultant meal when they are added back during processing.

Impact of divergent selection for ultimate pH of pectoralis major muscle on biochemical, histological, and sensorial attributes of broiler meat.

PubMed

Alnahhas, N; Le Bihan-Duval, E; Baéza, E; Chabault, M; Chartrin, P; Bordeau, T; Cailleau-Audouin, E; Meteau, K; Berri, C

2015-09-01

The impact of divergent selection based on the ultimate pH (pHu) of pectoralis major (P. major) muscle on the chemical, biochemical, and histological profiles of the muscle and sensorial quality of meat was investigated in broiler chickens. The protein, lipid, DM, glycogen and lactate content, glycolytic potential, proteolysis, lipid and protein oxidation index, muscle fiber cross-sectional area, capillary density, and collagen surface were determined on the breast P. major muscle of 6-wk-old broilers issued from the high-pHu (pHu+) and low-pHu (pHu-) lines. Sensory attributes were also evaluated on the breast (roasted or grilled) and thigh (roasted) meat of the 2 lines. Protein, lipid, and DM content of P. major muscle were not affected by selection ( > 0.05). However, the P. major muscle of the pHu+ line was characterized by lower residual glycogen (-16%; ≤ 0.001) and lactate (-14%; ≤ 0.001) content and lower glycolytic potential (-14%; ≤ 0.001) compared with the pHu- line. Although the average cross-sectional area of muscle fibers and surface occupied by collagen were similar ( > 0.05) in both lines, fewer capillaries per fiber (-15%; ≤ 0.05) were observed in the pHu+ line. The pHu+ line was also characterized by lower lipid oxidation (thiobarbituric acid reactive substance index: -23%; ≤ 0.05) but protein oxidation and proteolysis index were not different ( > 0.05) between the 2 lines. At the sensory level, selection on breast muscle pHu mainly affected the texture of grilled and roast breast meat, which was judged significantly more tender ( ≤ 0.001) in the pHu+ line, and the acid taste, which was less pronounced in the roasted breast meat of the pHu+ line ( ≤ 0.002). This study highlighted that selection based on pHu does not affect the chemical composition and structure of breast meat. However, by modifying muscle blood supply and glycogen turnover, it affects meat acidity and oxidant status, both of which are likely to contribute to the large differences in texture observed between the 2 lines.

Treatment of Irradiated Graphite from French Bugey Reactor - 13424

DOE Office of Scientific and Technical Information (OSTI.GOV)

Brown, Thomas; Poncet, Bernard

2013-07-01

Beginning in 2009, in order to determine an alternative to direct disposal for decommissioned irradiated graphite from EDF's Bugey NPP, Studsvik and EDF began a test program to determine if graphite decontamination and destruction were practicable using Studsvik's thermal organic reduction (THOR) technology. The testing program focused primarily on the release of C-14, H-3, and Cl-36 and also monitored graphite mass loss. For said testing, a bench-scale steam reformer (BSSR) was constructed with the capability of flowing various compositions of gases at temperatures up to 1300 deg. C over uniformly sized particles of graphite for fixed amounts of time. Themore » BSSR was followed by a condenser, thermal oxidizer, and NaOH bubbler system designed to capture H-3 and C-14. Also, in a separate series of testing, high concentration acid and peroxide solutions were used to soak the graphite and leach out and measure Cl-36. A series of gasification tests were performed to scope gas compositions and temperatures for graphite gasification using steam and oxygen. Results suggested higher temperature steam (1100 deg. C vs. 900 deg. C) yielded a practicable gasification rate but that lower temperature (900 deg. C) gasification was also a practicable treatment alternative if oxygen is fed into the process. A series of decontamination tests were performed to determine the release behavior of and extent to which C-14 and H-3 were released from graphite in a high temperature (900-1300 deg. C), low flow roasting gas environment. In general, testing determined that higher temperatures and longer roasting times were efficacious for releasing H-3 completely and the majority (80%) of C-14. Manipulating oxidizing and reducing gas environments was also found to limit graphite mass loss. A series of soaking tests was performed to measure the amount of Cl-36 in the samples of graphite before and after roasting in the BSSR. Similar to C-14 release, these soaking tests revealed that 70-80% Cl-36 is released during roasting tests. (authors)« less

Steam sauna and mother roasting in Lao PDR: practices and chemical constituents of essential oils of plant species used in postpartum recovery

PubMed Central

2011-01-01

Background Fundamental in traditional postpartum recovery in Lao PDR is the use of hotbeds, mother roasting, steam sauna and steam baths. During these treatments medicinal plants play a crucial role, but little has been published about how the treatments are carried out precisely, which species are used, the medicinal properties of these species, and the medicinal efficacy of their chemical constituents. Methods Sixty-five interviews, in 15 rural villages, with women of 4 different ethnic groups were conducted to survey confinement rituals, and postpartum plant use and salience. Essential oils from the main species used were extracted using steam distillation and the main chemical constituents characterized using gas chromatography-mass spectrometry (GC-MS). Results A total of 10 different species were used by three or more of the ethnic groups included in this study. All species were used in steam sauna and bath, but only 3 species were used in hotbed and mother roasting. Essential oils of Amomum villosum, Amomum microcarpum and Blumea balsamifera were found to contain significant amounts of the following terpenes: β-pinene, camphor, bornyl acetate, borneol, linalool, D-limonene, fenchone, terpinen-4-ol and α-terpinene. Conclusions Many of these terpenes have documented antimicrobial and analgesic properties, and some have also synergistic interactions with other terpenes. The mode of application in hotbed and mother roasting differs from the documented mechanisms of action of these terpenes. Plants in these two practices are likely to serve mainly hygienic purposes, by segregating the mother from infection sources such as beds, mats, stools, cloth and towels. Steam sauna medicinal plant use through inhalation of essential oils vapors can possibly have medicinal efficacy, but is unlikely to alleviate the ailments commonly encountered during postpartum convalescence. Steam sauna medicinal plant use through dermal condensation of essential oils, and steam bath cleansing of the perineal area is possibly a pragmatic use of the reported medicinal plants, as terpene constituents have documented antimicrobial, analgesic and anti-inflammatory properties. PMID:22171719

40 CFR 421.40 - Applicability: Description of the primary copper smelting subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... smelting subcategory. The provisions of this subpart apply to process wastewater discharges resulting from... not limited to, roasting, converting, leaching if preceded by a pyrometallurgical step, slag...

Infrared processing of foods

USDA-ARS?s Scientific Manuscript database

Infrared (IR) processing of foods has been gaining popularity over conventional processing in several unit operations, including drying, peeling, baking, roasting, blanching, pasteurization, sterilization, disinfection, disinfestation, cooking, and popping . It has shown advantages over conventional...

Cook with Heart-Healthy Foods

MedlinePlus

... the calories in your meals by broiling, microwaving, baking, roasting, steaming or grilling foods. Avoid frying foods ... unsaturated fats. Instead of butter or margarine when baking... Try substituting half with applesauce. Why? Fewer calories ...

40 CFR 421.40 - Applicability: Description of the primary copper smelting subcategory.

Code of Federal Regulations, 2011 CFR

2011-07-01

... smelting subcategory. The provisions of this subpart apply to process wastewater discharges resulting from... not limited to, roasting, converting, leaching if preceded by a pyrometallurgical step, slag...

40 CFR 180.145 - Fluorine compounds; tolerances for residues.

Code of Federal Regulations, 2012 CFR

2012-07-01

..., postharvest 15.0 Barley, pearled barley, postharvest 45.0 Cattle, meat, dried 40 Cheese 5.0 Cacao bean, roasted bean, postharvest 20 Coconut, postharvest 40 Coffee, bean, green, postharvest 15 Corn, field...

40 CFR 180.145 - Fluorine compounds; tolerances for residues.

Code of Federal Regulations, 2014 CFR

2014-07-01

..., postharvest 15.0 Barley, pearled barley, postharvest 45.0 Cattle, meat, dried 40 Cheese 5.0 Cacao bean, roasted bean, postharvest 20 Coconut, postharvest 40 Coffee, bean, green, postharvest 15 Corn, field...

40 CFR 180.145 - Fluorine compounds; tolerances for residues.

Code of Federal Regulations, 2013 CFR

2013-07-01

..., postharvest 15.0 Barley, pearled barley, postharvest 45.0 Cattle, meat, dried 40 Cheese 5.0 Cacao bean, roasted bean, postharvest 20 Coconut, postharvest 40 Coffee, bean, green, postharvest 15 Corn, field...

40 CFR 180.145 - Fluorine compounds; tolerances for residues.

Code of Federal Regulations, 2011 CFR

2011-07-01

..., postharvest 15.0 Barley, pearled barley, postharvest 45.0 Cattle, meat, dried 40 Cheese 5.0 Cacao bean, roasted bean, postharvest 20 Coconut, postharvest 40 Coffee, bean, green, postharvest 15 Corn, field...

40 CFR 180.145 - Fluorine compounds; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

..., postharvest 15.0 Barley, pearled barley, postharvest 45.0 Cattle, meat, dried 40 Cheese 5.0 Cacao bean, roasted bean, postharvest 20 Coconut, postharvest 40 Coffee, bean, green, postharvest 15 Corn, field...

7 CFR 51.2540 - General.

Code of Federal Regulations, 2013 CFR

2013-01-01

... provisions of applicable Federal or State laws. (b) These standards are applicable to pistachio nuts in the shell which may be in a natural, dyed, raw, roasted, or salted state; or in any combination thereof...

A pilot study of NMR-based sensory prediction of roasted coffee bean extracts.

PubMed

Wei, Feifei; Furihata, Kazuo; Miyakawa, Takuya; Tanokura, Masaru

2014-01-01

Nuclear magnetic resonance (NMR) spectroscopy can be considered a kind of "magnetic tongue" for the characterisation and prediction of the tastes of foods, since it provides a wealth of information in a nondestructive and nontargeted manner. In the present study, the chemical substances in roasted coffee bean extracts that could distinguish and predict the different sensations of coffee taste were identified by the combination of NMR-based metabolomics and human sensory test and the application of the multivariate projection method of orthogonal projection to latent structures (OPLS). In addition, the tastes of commercial coffee beans were successfully predicted based on their NMR metabolite profiles using our OPLS model, suggesting that NMR-based metabolomics accompanied with multiple statistical models is convenient, fast and accurate for the sensory evaluation of coffee. Copyright © 2013 Elsevier Ltd. All rights reserved.

NMR-driven identification of anti-amyloidogenic compounds in green and roasted coffee extracts.

PubMed

Ciaramelli, Carlotta; Palmioli, Alessandro; De Luigi, Ada; Colombo, Laura; Sala, Gessica; Riva, Chiara; Zoia, Chiara Paola; Salmona, Mario; Airoldi, Cristina

2018-06-30

To identify food and beverages that provide the regular intake of natural compounds capable of interfering with toxic amyloidogenic aggregates, we developed an experimental protocol that combines NMR spectroscopy and atomic force microscopy, in vitro biochemical and cell assays to detect anti-Aβ molecules in natural edible matrices. We applied this approach to investigate the potential anti-amyloidogenic properties of coffee and its molecular constituents. Our data showed that green and roasted coffee extracts and their main components, 5-O-caffeoylquinic acid and melanoidins, can hinder Aβ on-pathway aggregation and toxicity in a human neuroblastoma SH-SY5Y cell line. Coffee extracts and melanoidins also counteract hydrogen peroxide- and rotenone-induced cytotoxicity and modulate some autophagic pathways in the same cell line. Copyright © 2018 Elsevier Ltd. All rights reserved.

Changes in mutagenicity of protein pyrolyzates by reaction with nitrite.

PubMed

Yoshida, D; Matsumoto, T

1978-09-01

Pyrolyzates of protein and related materials were treated with nitrite under acidic conditions, and the mutagenic activity toward Salmonella tester strains was determined. After treatment with nitrite in acidic solution, casein pyrolyzate, an extract of roasted chicken meat, tobacco-smoke condensate and some aromatic amines showed appreciable decreases in their mutagenic activities toward Salmonella typhimurium TA 98. Aromatic amines in the pyrolyzates may be changed by nitrite treatment to other forms having no or lower mutagenic activity toward Salmonella typhimurium TA 98. The contribution by aromatic amines to the total mutagenic activity of the pyrolyzates was as high as 80% in both casein pyrolyzate and extract of roasted chicken meat and 50% in tobacco-smoke condensate. Pyrolyzates of protein and related materials did not show a decrease in the mutagenic activity toward Salmonella typhimurium TA 100 with the same treatment.

TiO2 Nanorods Preparation from Titanyl Sulphate Produced by Dissolution of Ilmenite

NASA Astrophysics Data System (ADS)

Wahyuningsih, S.; Rinawati, L.; Munifa, R. M. I.; Ramelan, A. H.; Sulistyono, Eko

2017-02-01

One-dimensional titanium oxides (TiO2) nanorods have substantial applications in photocatalytic, nanoelectronic, and photoelectrochemical solar cells. These applications require large quantities of materials and a production technique suitable for future industry fabrication. We demonstrate here a new method of TiO2 nanorods production from ilmenite sands (FeTiO3). In this process, the roasted ilmenite sand was separated from the iron content and dissolved in the sulphuric acid solution. Separation process of TiO2 from ilmenite has been carried out by roasting, leaching and precipitation processes. The roasting process was conducted by the addition of Na2S at a temperature of 800°C that had been deomposed ilmenite into hematite (Fe2O3), anatase TiO2, rutile TiO2, Na2SO4, NaFeS2 and NaFeO2. Separation TiO2 from titanyl sulfate (TiOSO4) after leaching in H2SO4 solution was conducted by hydrolysis-condensation step and complexation step of Fe2+ content. KCNS solution was used as a complexing agent. The xerogel synthesized TiO2 then was prepared to 1-D nanostructure of TiO2 nanorods by hydrothermal process under alkaline condition. By the two-step method, we finally gain the 1D nanorods TiO2 extracted from ilmenite sand. The characterization using the Scanning Electron Microscopy (SEM) and Transmission Electron Microscopy (TEM) obtained the nanorod morphology at a diameter about 9.6 nm.

Preparation of the Iron Oxide Red from the Converter Dust by the Magnetic Separation and Roasting Process

NASA Astrophysics Data System (ADS)

Guo, Z. J.; Li, S. Q.; Yang, C. Q.

2017-05-01

Preparation of iron oxide red (α-Fe2O3) from the converter dust by the superconductivity high gradient magnetic separation (S-HGMS) and roasting process was investigated in the paper. The basic properties of the dust were studied by the X Ray Fluorescence, the chemical analysis and the X Ray Diffraction methods. The results showed that the raw dust mainly contained elements of Fe‵O‵Si‵Ca, the iron content of the raw dust was 61.80%, and there were ferrous phases of Fe3O4, α-Fe2O3, Fe2(SiO4) and CaFe(Si2O6) in the raw dust. Under the optimum conditions of magnetic field intensity of 1.8T, the dispersion agent of 30mg/L and velocity of 500mL/min, the powders absorbed by the magnetic medium mainly contained Fe3O4 and α-Fe2O3, and the iron content of powders absorbed was up to 65.90%. The Fe2+ content of the powders absorbed under the optimum magnetic conditions dropped to 0.25% from 19.10% after roasting of fifty minutes, and the iron content of powders absorbed under the optimum magnetic conditions fell to 64% due to oxidation, and the Fe3O4 was removed. Finally the α-Fe2O3 content was up to 91.07% in the iron oxide red.

Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.

PubMed

Stark, Timo; Bareuther, Sabine; Hofmann, Thomas

2005-06-29

Sequential application of solvent extraction, gel permeation chromatography, and RP-HPLC in combination with taste dilution analyses, followed by LC-MS and 1D/2D-NMR experiments and thiolytic degradation, revealed that, besides theobromine and caffeine, the flavan-3-ols epicatechin, catechin, procyanidin B-2, procyanidin B-5, procyanidin C-1, [epicatechin-(4beta-->8)](3)-epicatechin, and [epicatechin-(4beta-->8)](4)-epicatechin were among the key compounds contributing to the bitter taste as well as the astringent mouthfeel imparted upon consumption of roasted cocoa. In addition, a series of quercetin, naringenin, luteolin, and apigenin glycopyranosides as well as a family of not previously identified amino acid amides, namely, (+)-N-[4'-hydroxy-(E)-cinnamoyl]-L-aspartic acid, (+)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-L-aspartic acid, (-)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-L-glutamic acid, (-)-N-[4'-hydroxy-(E)-cinnamoyl]-L-glutamic acid, (-)-N-[4'-hydroxy-(E)-cinnamoyl]-3-hydroxy-L-tyrosine, (+)-N-[4'-hydroxy-3'-methoxy-(E)-cinnamoyl]-L-aspartic acid, and (+)-N-(E)-cinnamoyl-L-aspartic acid, have been identified as key astringent compounds of roasted cocoa. Furthermore, (-)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-3-hydroxy-l-tyrosine (clovamide), (-)-N-[4'-hydroxy-(E)-cinnamoyl]-L-tyrosine (deoxyclovamide), and (-)-N-[3',4'-dihydroxy-(E)-cinnamoyl]-L-tyrosine, reported previously as antioxidants, have been found as contributors of cocoa's astringent taste. By means of the half-tongue test, the taste thresholds of flavan-3-ols and glycosides have been determined.

The center-cut solution.

PubMed

Firnstahl, T W

1993-01-01

Timothy Firnstahl owns five successful restaurants in Seattle, but he recently came very close to owning none. In the early 1990s, he found himself, like so many restauranteurs, facing rising costs, inefficient management, and a recession. Confronting financial annihilation, Firnstahl had to act quickly: since he had no peripherals to trim, he cut off the head of his company. Remarkably, it worked. Firnstahl's problem was his new and innovative restaurant, Sharps Fresh Roasting. The heart of the Sharps concept was a unique long-roasting technique that made lean, inexpensive meats taste as juicy and delicious as fattier, expensive cuts. The process also lent itself to faster service and lower labor costs. But it wasn't working. Sharps wasn't breaking even, and his other restaurants couldn't make up the difference. He needed a solution fast. Firnstahl got his answer from Mikhail Gorbachev: slash the centralized command and liberate the company. In doing so, he would also transfer virtually all power and responsibility to his line managers. And after five months of intensive study and planning, he accomplished what he set out to do. He fired most of his corporate staff, empowered his restaurant managers with "100% Power and Responsibility," and, finally, undertook a massive promotion campaign. A year later, Sharps Fresh Roasting is the gold mine Firnstahl always believed it could be. He's done away with bureaucracy and turned business around in a down market. All this because his managers are managing themselves.

Assessing digestibility of Hadza tubers using a dynamic in-vitro model.

PubMed

Schnorr, Stephanie L; Crittenden, Alyssa N; Venema, Koen; Marlowe, Frank W; Henry, Amanda G

2015-11-01

Bioaccessibility is a useful measure for assessing the biological value of a particular nutrient from food, especially foods such as tubers. The wild tubers exploited by Hadza foragers in Tanzania are of interest because they are nontoxic, consumed raw or briefly roasted, and entail substantial physical barriers to consumers. In this study, we attempted to elucidate the biological value of Hadza tubers by measuring the absorption of glucose through in-vitro digestion. We quantified digestibility using data from 24 experimental trials on four species of Hadza tuber using a dynamic in-vitro model that replicates digestion in the stomach and small intestine. Analysis of glucose in the input meal and output dialysate revealed the accessible glucose fraction. We also conducted assays for protein, vitamin, and mineral content on whole tubers and meal fractions. Bioaccessibility of glucose varies depending on tuber species. Holding effects of chewing constant, brief roasting had negligible effects, but high intraspecific variation precludes interpretive power. Overall, Hadza tubers are very resistant to digestion, with between one- and two-thirds of glucose absorbed on average. Glucose absorption negatively correlated with glucose concentration of the tubers. Roasting may provide other benefits such as ease of peeling and chewing to extract edible parenchymatous tissue. A powerful factor in glucose acquisition is tuber quality, placing emphasis on the skill of the forager. Other nutrient assays yielded unexpectedly high values for protein, iron, and iodine, making tubers potentially valuable resources beyond caloric content. © 2015 Wiley Periodicals, Inc.

Quality factors in beef, pork, and lamb cooked by microwaves.

PubMed

Korschgen, B M; Baldwin, R E; Snider, S

1976-12-01

Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

40 CFR Table 1 to Subpart Nnnnnn... - HAP Emissions Sources

Code of Federal Regulations, 2013 CFR

2013-07-01

... roasting kiln. g. Quench tanks. 5. Chromium hydrate production a. Furnace used to produce chromium hydrate. b. Chromium hydrate grinding unit. As required in § 63.11411(a), you must comply with the...

40 CFR Table 1 to Subpart Nnnnnn... - HAP Emissions Sources

Code of Federal Regulations, 2010 CFR

2010-07-01

... roasting kiln. g. Quench tanks. 5. Chromium hydrate production a. Furnace used to produce chromium hydrate. b. Chromium hydrate grinding unit. As required in § 63.11411(a), you must comply with the...

40 CFR Table 1 to Subpart Nnnnnn... - HAP Emissions Sources

Code of Federal Regulations, 2012 CFR

2012-07-01

... roasting kiln. g. Quench tanks. 5. Chromium hydrate production a. Furnace used to produce chromium hydrate. b. Chromium hydrate grinding unit. As required in § 63.11411(a), you must comply with the...

40 CFR Table 1 to Subpart Nnnnnn... - HAP Emissions Sources

Code of Federal Regulations, 2014 CFR

2014-07-01

... roasting kiln. g. Quench tanks. 5. Chromium hydrate production a. Furnace used to produce chromium hydrate. b. Chromium hydrate grinding unit. As required in § 63.11411(a), you must comply with the...

40 CFR Table 1 to Subpart Nnnnnn... - HAP Emissions Sources

Code of Federal Regulations, 2011 CFR

2011-07-01

... roasting kiln. g. Quench tanks. 5. Chromium hydrate production a. Furnace used to produce chromium hydrate. b. Chromium hydrate grinding unit. As required in § 63.11411(a), you must comply with the...

5. INTERIOR, STORAGE AREA AT WESTERN END, FROM SOUTH OF ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

5. INTERIOR, STORAGE AREA AT WESTERN END, FROM SOUTH OF LOADING DOCK WELL, LOOKING NORTH. - Oakland Naval Supply Center, Coffee Roasting Plant, East of Fourth Street, between J & K, Oakland, Alameda County, CA

Chemical Principles Exemplified

ERIC Educational Resources Information Center

Plumb, Robert C.

1972-01-01

Collection of two short descriptions of chemical principles seen in life situations: the autocatalytic reaction seen in the bombardier beetle, and molecular potential energy used for quick roasting of beef. Brief reference is also made to methanol lighters. (PS)

MONTHLY REPORT OF DEVELOPMENT, SEPTEMBER 1963

DOE Office of Scientific and Technical Information (OSTI.GOV)

None

1964-10-31

Methods for separating germanium from Taiga carbonaceous shale by flotation and salt roasting are described. The recovery of vanadium from Beaverlodge mill tailings by carbonate leaching is briefly discussed. Methods of chemical analysis are also discussed. (N.W.R.)

Healthy Heart Handbook for Women

MedlinePlus

... modification, and calcium and vitamin D supplements; an observational study; and a community prevention study. The two ... to affect blood pressure. Here are the latest research ... foods cooked by low-fat methods. Look for terms such as broiled, baked, roasted, ...

40 CFR 180.128 - Pyrethrins; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

..., postharvest 1.0 Apple, postharvest 1.0 Barley, grain, postharvest 3.0 Bean, succulent, postharvest 1.0..., postharvest 1.0 Buckwheat, grain, postharvest 3.0 Cacao bean, roasted bean, postharvest 1.0 Cattle, fat 1.0...

Ferronickel Preparation from Nickeliferous Laterite by Rotary Kiln-Electric Furnace Process

NASA Astrophysics Data System (ADS)

Li, Guanghui; Jia, Hao; Luo, Jun; Peng, Zhiwei; Zhang, Yuanbo; Jiang, Tao

Nickel is an important strategic metal, which is mainly used for stainless steel production. In the recent years, ferronickel has been used as a substitute for electrolytic nickel for alleviating the cost of stainless steel production. Rotary kiln-electric furnace (RKEF) smelting is currently the world-wide mainstreaming process for ferronickel production from nickeliferous laterite ore, in spite of the high power consumption. In this study, aiming to provide some meaningful guidance for ferronickel production of RKEF smelting, reductive roasting followed by smelting process was carried out. The conditions including reducing parameters (roasting temperature and time) and smelting parameters (coke dosage, CaO dosage, melting temperature and time) were ascertained. The metal recovery ratios, as well as Ni, Fe, S and P content of ferronickel were considered. The results showed that a ferronickel containing 10. 32 wt. % Ni was obtained from a laterite with 1. 85 wt. % Ni, the nickel recovery ratio was about 99%.

In vitro antimicrobial activity of pistachio (Pistacia vera L.) polyphenols.

PubMed

Bisignano, Carlo; Filocamo, Angela; Faulks, Richard M; Mandalari, Giuseppina

2013-04-01

We investigated the antimicrobial properties of polyphenol-rich fractions derived from raw shelled and roasted salted pistachios. American Type Culture Collection (ATCC), food and clinical isolates, of Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa, Pseudomonas mirabilis), Gram-positive bacteria (Listeria monocytogenes, Enterococcus hirae, Enterococcus faecium, Bacillus subtilis, Staphylococcus epidermidis, Staphylococcus aureus), the yeasts Candida albicans and Candida parapsilosis and the fungus Aspergillus niger were used. Pistachio extracts were active against Gram-positive bacteria with a bactericidal effect observed against L. monocytogenes (ATCC strains and food isolates), S. aureus and MRSA clinical isolates. Extracts from raw shelled pistachios were more active than those from roasted salted pistachios. The bactericidal activity of pistachio extracts could be used to help control the growth of some microorganisms in foods to improve safety and may find application as a topical treatment for S. aureus. © 2013 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. All rights reserved.

A study on the recycling of scrap integrated circuits by leaching.

PubMed

Lee, Ching-Hwa; Tang, Li-Wen; Popuri, Srinivasa R

2011-07-01

In order to minimize the problem of pollution and to conserve limited natural resources, a method to recover the valuable metals such as gold, silver and copper) present in the scrap integrated circuits (ICs) was developed in the present study. Roasting, grinding, screening, magnetic separation, melting and leaching were adopted to investigate the efficiency of recovery of gold, silver and copper from scrap ICs. The collected scrap IC samples were roasted at 850 °C to destroy their plastic resin sealing material, followed by screening and magnetic separation to separate the metals from the resin residue. The non-ferrous materials (0.840 mm) were mainly composed of copper and could be melted into a copper alloy. Non-ferrous materials containing gold (860.05 ppm), silver (1323.12 ppm) and copper (37259.7 ppm) (size less than 50 mesh) were recovered 100% by a leaching process and thiourea was used as a leaching reagent.

Extraction of Molybdenum from Molybdenite Concentrates with Hydrometallurgical Processing

NASA Astrophysics Data System (ADS)

Jiang, Kaixi; Wang, Yufang; Zou, Xiaoping; Zhang, Lei; Liu, Sanping

2012-11-01

Molybdenite concentrates are usually treated by roasting, but low-concentration SO2 pollution is an associated problem. A hydrometallurgical process with pressure oxidation leaching (POX) and solvent extraction (SX) was developed in recent years. During POX, the oxidation of molybdenum (Mo) is above 98%. More than 95% of the rhenium (Re) and 15% to 20% of the Mo are leached into solution. The sulfur in the concentrate is converted to H2SO4, which results in high acidity of the solution. SX was used to recover the Re and Mo from the solution. The extraction of Re and Mo were above 98%. The loaded organic reagent is stripped with ammonia. More than 98% of the Mo can be stripped from the organic phase. Compared with the roasting process, the total recovery of Mo increased from 93% to 97% and that of Re from 60% to 90% when POX and SX are utilized.

Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities.

PubMed

Liang, Ningjian; Xue, Wei; Kennepohl, Pierre; Kitts, David D

2016-12-15

Coffee bean source and roasting conditions significantly (p<0.05) affected the content of chlorogenic acid (CGA) isomers, several indices of browning and subsequent antioxidant values. Principal component analysis was used to interpret the correlations between physiochemical and antioxidant parameters of coffee. CGA isomer content was positively correlated (p<0.001) to capacity of coffee to reduce nitric oxide and scavenge Frémy's salt. Indices of browning in roasted coffee were positively correlated (p<0.001) to ABTS and TEMPO radical scavenging capacity, respectively. Only the CGA content of coffee corresponded to intracellular antioxidant capacity measured in Caco-2 intestinal cells. This study concluded that the intracellular antioxidant capacity that best describes potential health benefits of coffee positively corresponds best with CGA content. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

Lipids and fatty acids in roasted chickens.

PubMed

Souza, S A; Visentainer, J V; Matsushita, M; Souza, N E

1999-09-01

Total lipids from meat portions of breast, thigh, wing, side and back with and without skin from 10 roasted chickens were extracted with chloroform and methanol and gravimetrically determined, and their fatty acids were analysed as methyl esters by gaseous chromatography, using a flame ionization detector and capillary column. The main fatty acids found were: C16:0, C18:1 omega 9, and C18:2 omega 6. The average ratio observed between PUFA/SFA was of 0.98, mainly due to the great concentration of the C18:2 omega 6 fatty acid, with an average of 26.75%. Regarding to the lipids content, the skinless breast showed the lowest content, 0.78 g/100 g, while the back with skin was the one with the highest content, 12.13 g/100 g except for the pure skin, with 26.54 grams of lipids by 100 grams.

Cholesterol content of broiler breast fillets heated with and without the skin in convection and conventional ovens.

PubMed

Prusa, K J; Lonergan, M M

1987-06-01

Six treatment combinations for the heating of broiler breast fillets were investigated: three skin variables (heated and analyzed with skin, heated with and analyzed without skin, and heated and analyzed without skin) and two heating systems (convection broiling and conventional roasting). Matched broiler breast fillets were analyzed raw or breaded and heated to 82 C. Raw and cooked samples of meat, skin, and meat with skin were analyzed for moisture, fat, and cholesterol contents. In the raw state, samples of meat with skin contained greater moisture and fat contents, but similar cholesterol contents, when compared with samples of meat alone. Fillets heated by convection broiling had greater cooking losses but shorter heating times compared with conventionally roasted samples. Fillets with the skin removed before or after heating contained more moisture, less fat, and less cholesterol than samples cooked and analyzed with the skin present.

Structure determination of 3-O-caffeoyl-epi-gamma-quinide, an orphan bitter lactone in roasted coffee.

PubMed

Frank, Oliver; Blumberg, Simone; Krümpel, Gudrun; Hofmann, Thomas

2008-10-22

Recent investigations on the bitterness of coffee as well as 5- O-caffeoyl quinic acid roasting mixtures indicated the existence of another, yet unknown, bitter lactone besides the previously identified bitter compounds 5- O-caffeoyl- muco-gamma-quinide, 3- O-caffeoyl-gamma-quinide, 4- O-caffeoyl- muco-gamma-quinide, 5- O-caffeoyl- epi-delta-quinide, and 4- O-caffeoyl-gamma-quinide. In the present study, this orphan bitter lactone was isolated from the reaction products generated by dry heating of 5- O-caffeoylquinic acid model, and its structure was determined as the previously unreported 3- O-caffeoyl- epi-gamma-quinide by means of liquid chromatography-mass spectrometry (LC-MS) and one-/two-dimensional NMR experiments. The occurrence of this bitter lactone, exhibiting a low bitter recognition threshold of 58 micromol/L, in coffee beverages could be confirmed by LC-MS/MS (negative electrospray ionization) operating in the multiple reaction monitoring mode.

In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing.

PubMed

Ma, Zhen; Boye, Joyce I; Hu, Xinzhong

2017-02-01

Saskatchewan grown yellow field pea was subjected to different processing conditions including dehulling, micronization, roasting, conventional/microwave cooking, germination, and combined germination and conventional cooking/roasting. Their nutritional and antinutritional compositions, functional properties, microstructure, thermal properties, in vitro protein and starch digestibility, and protein composition were studied. Processed field peas including conventional cooked yellow peas (CCYP), microwave cooked yellow peas (MCYP), germinated-conventional cooked yellow peas (GCCYP), and germinated-roasted yellow peas (GRYP) exhibited the significantly higher in vitro protein digestibility (IVPD), which was in accordance with their significantly lower trypsin inhibitor activity and tannin content. The SDS-PAGE and size exclusion HPLC profiles of untreated pea proteins and their hydrolysates also confirmed the IVPD result that these four treatments facilitated the hydrolysis of pea proteins to a greater extent. The CCYP, MCYP, GCCYP, and GRYP also exhibited significantly higher starch digestibility which was supported by their lower onset (T o ), peak (T p ), and conclusion (T c ) temperatures obtained from DSC thermogram, their lower pasting properties and starch damage results, as well as their distinguished amorphous flakes' configuration observed on the scanning electron microscopic image. LC/ESI-MS/MS analysis following in-gel digests of SDS-PAGE separated proteins allowed detailed compositional characterization of pea proteins. The present study would provide fundamental information to help to better understand the functionality of field peas as ingredients, and particularly in regards to agri-food industry to improve the process efficiency of field peas with enhanced nutritional and techno-functional qualities. Copyright © 2016 Elsevier Ltd. All rights reserved.

Development of an instant coffee enriched with chlorogenic acids.

PubMed

Corso, Marinês Paula; Vignoli, Josiane Alessandra; Benassi, Marta de Toledo

2016-03-01

The objective of this study was to present possible formulations for an instant coffee product enriched with chlorogenic acids for the Brazilian market. Formulations were prepared with different concentrations of freeze dried extracts of green Coffea canephora beans (G) added to freeze dried extracts of roasted Coffea arabica (A) and Coffea canephora (C). Medium (M) and dark (D) roasting degrees instant coffee were produced (AM, AD, CM and CD) to obtain four formulations with green extract addition (AMG, ADG, CMG and CDG). Chlorogenic acids were determined by HPLC, with average contents of 7.2 %. Roasted extracts and formulations were evaluated for 5-CQA and caffeine contents (by HPLC), browned compounds (absorbance 420 nm), and antioxidant activity (ABTS and Folin). Coffee brews of the four formulations were also assessed in a lab-scale test by 42 consumers for acceptance of the color, aroma, flavor and body, overall acceptance and purchase intent, using a 10 cm hybrid scale. The formulations obtained acceptance scores of 6.6 and 7.7 for all attributes, thus they were equally acceptable. Greater purchase intent was observed for ADG, CDG and CMG (6.9) in comparison to AMG (6.1). The formulations had, on average, 2.5 times more 5-CQA than the average obtained from conventional commercial instant coffees. In addition to being more economically viable, the formulations developed with C. canephora (CDG and CMG) showed greater antioxidant potential (32.5 g of Trolox/100 g and 13.8 g of gallic acid equivalent/100 g) due to a balance in the amount of bioactive compounds.

Effect of low-dose irradiation on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy.

PubMed

Grant, I R; Nixon, C R; Patterson, M F

1993-03-01

The effect of irradiation (2 kGy) on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy during storage at abuse temperatures (15 and 22 degrees C) was assessed by inoculation studies. Irradiation resulted in a 3-4 log10 reduction in numbers of both pathogens. Whenever B. cereus and S. aureus numbers reached 10(6) and 10(7) cfu/g, respectively, during storage their toxins were detectable. As the time taken to attain these levels was longer in irradiated than in unirradiated samples, toxin production by both pathogens was delayed by irradiation. When samples initially containing low levels (10(2)/g) of S. aureus were irradiated no toxin was produced during subsequent storage at 15 or 22 degrees C. Diarrhoeal toxin produced by B. cereus was detected after 2 days at 22 degrees C, but not at 15 degrees C, in samples containing 10(2) cells/g prior to irradiation. When higher numbers (10(6)/g) of either pathogen were present prior to irradiation, toxins were produced by both pathogens at 22 degrees C, but not at 15 degrees C. Microbial competition had an effect on the growth of B. cereus and S. aureus after irradiation when a low initial inoculum was applied. However, when a higher inoculum was used the pathogens outnumbered their competitors and competition effects were less important. It was concluded that low-dose irradiation would improve the microbiological safety of roast beef and gravy.

Occurrence of ochratoxin A in cocoa products and chocolate.

PubMed

Serra Bonvehí, Josep

2004-10-06

In this work, the occurrence of ochratoxin A (OTA) in 170 samples of cocoa products of different geographical origins was studied. An immunoaffinity column with HPLC separation was developed to quantify low levels of OTA in cocoa bean, cocoa cake, cocoa mass, cocoa nib, cocoa powder, cocoa shell, cocoa butter, chocolate, and chocolate cream with >80% recoveries. The method was validated by performing replicate analyses of uncontaminated cocoa material spiked at three different levels of OTA (1, 2, and 5 microg/kg). The data obtained were related on the acceptable safe daily exposure for OTA. The highest levels of OTA were detected in roasted cocoa shell and cocoa cake (0.1-23.1 microg/kg) and only at minor levels in the other cocoa products. Twenty-six cocoa and chocolate samples were free from detectable OTA (<0.10 microg/kg). In roasted cocoa powder 38.7% of the samples analyzed contained OTA at levels ranging from 0.1 to 2 microg/kg, and 54.8% was contaminated at >2 microg/kg (and 12 samples at >3 microg/kg). Ochratoxin A was detected in cocoa bean at levels from 0.1 to 3.5 microg/kg, the mean concentration being 0.45 microg/kg; only one sample exceeded 2 microg/kg (4.7%). In contrast, 51.2% of cocoa cake samples contained OTA at levels > or =2 microg/kg, among which 16 exceeded 5 microg/kg (range of 5-9 microg/kg). These results indicate that roasted cocoa powder is not a major source of OTA in the diet.

Recovery TiO2 by leaching process of carbothermic reduced Kalimantan ilmenite

NASA Astrophysics Data System (ADS)

Wahyuningsih, S.; Sari, P. P.; Ramelan, A. H.

2018-05-01

Ilmenite naturally occurred in iron titanate (FeTiO3) minerals. The separation of natural ilmenite into TiO2 and Fe2O3 need to be explored to gain the high purity separation product. A new combination method named of carbothermic reduction, acidic-leaching and complexation by EDTA were proposed for separation TiO2 from Ilmenite. Roasting of ilmenite was carried out at 950 °C for 1 h by the addition of activated carbon with mass ratio of ilmenite : activated carbon =4:3. The carbothermic reduction was carried out to yield a high separation of initial content of ilmenite that will be easily to dissolve within hydrochloric acid solution in leaching process. The composition of ilmenite observed by X-Ray Fluoresences (XRF) changed after the carbothermic reduction process and the dominant content is TiO2 (57.56%). X-Ray Diffraction (XRD) of roasted ilmenite composed of decomposed product of ilmenite i.e. hematite (Fe2O3), TiO2 anatase, TiO2 rutile, and inorganic salt. The leaching of the roasted ilmenite has been done by sulphuric acid solution (6 M) to gain the titanyl sulphate solution. Separation of iron impurities of TiO2 gel from titanyl sulphate (TiOSO4) solution was conducted by complexation method using EDTA as a complexation agent. The characteristic of TiO2 obtained using XRD showed that TiO2 is anatase type and the percentage of TiO2 using XRF showed that TiO2 content of 86,03%.

Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity values.

PubMed

Tamura, Hitoshi; Fujita, Akira; Steinhaus, Martin; Takahisa, Eisuke; Watanabe, Hiroyuki; Schieberle, Peter

2011-09-28

Eleven odor-active thiols, namely, 2-methyl-1-propene-1-thiol, (Z)-3-methyl-1-butene-1-thiol, (E)-3-methyl-1-butene-1-thiol, (Z)-2-methyl-1-butene-1-thiol, (E)-2-methyl-1-butene-1-thiol, 2-methyl-3-furanthiol, 3-mercapto-2-pentanone, 2-mercapto-3-pentanone, 4-mercapto-3-hexanone, 3-mercapto-3-methylbutyl formate, and 2-methyl-3-thiophenethiol, recently identified in an extract prepared from white sesame seeds, were quantitated in sesame using stable isotope dilution analyses. For that purpose, the following deuterium-labeled compounds were synthesized and used as internal standards in the quantitation assays: [2H6]-2-methyl-1-propene-1-thiol, [2H3]-(E)- and [2H3]-(Z)-2-methyl-1-butene-1-thiol, [2H3]-2-methyl-3-furanthiol, [2H2]-3-mercapto-2-pentanone, [2H3]-4-mercapto-3-hexanone, [2H6]-3-mercapto-3-methylbutyl formate, and [2H3]-2-methyl-3-thiophenethiol. On the basis of the results obtained, odor activity values (OAVs) were calculated as ratio of the concentration and odor threshold of the individual compounds in cooking oil. According to their high OAVs, particularly the 3-methyl-1-butene-1-thiols (OAV: 2400) and the 2-methyl-1-butene-1-thiols (OAV: 960) were identified as the most odor-active compounds in pan-roasted white sesame seeds. These compounds were therefore suggested to be mainly responsible for the characteristic but rather unstable sulfury aroma of freshly pan-roasted white sesame seeds.

Microstructure, texture and colour development during crust formation on whole muscle chicken fillets.

PubMed

Barbut, S

2013-01-01

1. The development of crust during a 22-min period was evaluated in an oven, and in previously cooked-in-bag products (no crust) placed in an oven for 10 min. The oven-roasted products started to develop a thin (2-4 μm) crust layer after 4 min. At that point, the colour of the fillets turned white but no browning was observed. As roasting time increased, crust thickness and shear force increased, the product turned brown and eventually black at certain spots. 2. Light microscopy revealed the shrinking of muscle fibres close to the surface, as they also lost water. At a certain point, tears between the different layers started to appear. The inner muscle fibres also progressively shrank and the spaces between them increased. Microscopy of cook-in-bag products revealed no crust formation during heating. Upon moving to the oven, crust started to form but was much faster compared with the other products. 3. Cook-in-the-bag samples showed a higher rate of cook loss during the first 12 min (to internal 70°C) compared with oven heating. This could have been due to the fast heating rate in water and/or no crust formation. 4. White colour was fully formed on water-cooked fillets within 2 min (L* = 83), while it was gradually forming on oven-roasted samples (max L* of 79 after 12 min). 5. Shear force measurements showed an increase in both treatments up to 18 min, with a decrease thereafter (when dry crust started to crack).