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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To have a deeper understanding on the moisture migration patterns and microstructural changes of Green Sichuan Pepper during the hot-air drying process, the low-field nuclear magnetic resonance (LF-NMR) technology and scanning electron microscopy (SEM) methodology were adopted to analyze the moisture distribution, migration patterns and microscopic structural changes under different drying temperatures (45, 55 and 65 °C). The LF-NMR scanning results showed that the internal moisture of the Green Sichuan Pepper mainly includes bound water, immobilized water and free water, which can be respectively symbolized by the relaxation time ranges of T21 (0.1–10 ms), T22 (10–500 ms) and T23 (500–10,000 ms). The immobilized water accounts for 83.72% of the internal water, resulting in the significant drying difficulty of Green Sichuan Pepper. During the drying process, the content of immobilized water and free water exhibited a decreasing trend, while the bound moisture content initially increased and then decreased. In addition, the LF-NMR analysis showed that the parameters peak area A2 demonstrated a high correlation with the moisture content of Green Sichuan Pepper, enabling the prediction of moisture content changes during the drying process. Additionally, the SEM results showed that the pore degree and pore density on the pericarp surface of Green Sichuan Pepper perform significant changes during the drying process, which might be a good explanation for revealing some commonly recognized drying phenomena on Green Sichuan Pepper hot-air drying. In summary, the findings presented in the present work provide some new insights into the moisture distribution, migration patterns and microstructural changes of Green Sichuan Pepper, which can offer theoretical guidance for optimizing the drying process of Green Sichuan Pepper. [ABSTRACT FROM AUTHOR]

This article aims to carry out experiments on water absorption by husked red rice at constant temperatures of 28, 40, and 50 °C. The description of the absorption kinetics and the analyses of the water distribution and volumetric expansion of each grain, at a given instant, were carried out using a diffusion model. In order for the model to be as close as possible to the real physical situation, the mesh necessary to numerically solve the diffusion equation was generated from the photograph of a grain. Thus, the diffusion equation was written in Boundary-Fitted Coordinates (BFCs). The solution of the diffusion equation written in generalized coordinates was then discretized in space and time, using the Finite Volume method, with a fully implicit formulation, considering the variable volume and variable mass diffusivity as functions of the local moisture content. Optimizations based on the Levenberg–Marquardt algorithm make it possible to determine the parameters of an exponential function relating mass diffusivity and the local moisture content for each temperature. Statistical indicators (chi-square, determination coefficient, and Student's t-test) allowed us to conclude that the proposed model was very satisfactory for all temperatures, making it possible to simulate the water absorption, water distribution, and volumetric expansion of the grain over time. [ABSTRACT FROM AUTHOR]

Abstract Moisture content of rock/coal can change its mechanical properties and absorption capacities, which can directly affect gas diffusivity, change the stress distribution and hence cause significant impacts on the overall gas or coal extraction process. Observation of the water penetration process and water distribution in the coal matrix will be beneficial for the understanding of the fluid-solid coupling mechanism in hydraulic fracturing, aquifer cracking and coal seam infusion. However, the observation of water penetration process and the determination of water distribution mode were hard to be non-destructively achieved as coal is a non-uniform, inhomogeneous and un-transparent material. µ-CT imaging, which is based on variation of X-ray attenuation related to the density and atomic composition of the scanned objects, enables a four-dimensional (spatial-temporal) visualise of the heterogeneous and anisotropic coal samples. The primary aim of this paper is extending the application of µ-CT imaging to explore the moisture penetration and distribution within coal samples during water infusion process, which has been reported by very little literature. The working principle and procedures of CT imaging was firstly introduced. Then, the determination equation of moisture distribution based on density profile was established. The CT determined moisture content has been compared with weighting method for verification. The paper has demonstrated that µ-CT can be used for non-destructively imaging the moisture distribution within coal samples.

In order to study the impact of desalted duck egg white/gelatin (DDG) obtained by gelatin gel assisted desalting on the quality of bread, the bread was prepared by direct fermentation, and the baking loss rate, specific volume, moisture content and texture of fresh bread were determined. The changes of bread color, aging rate, moisture distribution, retrogradation enthalpy and starch digestibility in vitro were compared and analyzed after storage at 4 ℃ for 1 and 7 days. The results showed that the addition of DDG increased the moisture content and specific volume of bread, and reduced the baking loss rate of bread. The addition of DDG could delay the aging of bread during storage and weaken the hardness of bread during storage. The addition of DDG-0.5%, 1.0%, 1.5% and 2.0% could reduce the enthalpy of regeneration of bread core stored at 4 ℃ for 7 days from (4.67±0.26) J/g to (4.28±0.07), (4.14±0.10), (4.04±0.08) and (4.14±0.05) J/g, and the relative crystallinity from 21.04% to 18.41%, 14.54%, 11.21% and 12.77%, respectively, thus delaying the aging rate of bread. The addition of DDG reduced the content of fast digestible starch and increased the content of resistant starch, thus reducing the digestibility of starch. Therefore, adding appropriate DDG would improve the quality of bread and provide a direction for the comprehensive utilization of salted egg white.

ABSTRACT: Drying is a key step in starch noodle production. The effects of high temperature (60, 70, 80°C) and high relative humidity (65%, 75%, 85%) drying (HTHD) on the moisture distribution, starch microstructure and cooking characteristics of extruded whole buckwheat noodles were investigated. Compared to the conventional hot-air drying (CHAD) at 40°C, the increase in drying temperature (60–80°C) and the decrease in relative humidity (85%–65%) significantly improved drying efficiency of the extruded noodles. By adjusting drying temperature and relative humidity, the rate of moisture migration in noodles and phase transition of starch could be appropriately controlled. The optimum drying parameters (T70H75, 70°C drying temperature and 75% relative humidity) showed smooth and dense network structure, resulting in the lowest cooking loss (6.61%), broken rate (0%), highest hardness (1 695.17 g) and springiness (0.92). However, the total flavonoid content (TFC) and the total phenolic content (TPC) reduced by 6.81%–28.50% and 7.19%–53.23% in contrast to CHAD, and the color of buckwheat noodles became darker through HTHD. These findings showed the potential of HTHD for increasing drying efficiency and improving buckwheat noodle quality. The appropriate drying parameters could maintain a balanced relationship between moisture migration in noodles and phase transition of starch, which resulted in better cooking quality for extruded whole buckwheat noodles. Such a study is valuable for regulating the process conditions of buckwheat-based foods and promoting its commercial utilization.

Moisture content of rock/coal can change its mechanical properties and absorption capacities, which can directly affect gas diffusivity, change the stress distribution and hence cause significant impacts on the overall gas or coal extraction process. Observation of the water penetration process and water distribution in the coal matrix will be beneficial for the understanding of the fluid-solid coupling mechanism in hydraulic fracturing, aquifer cracking and coal seam infusion. However, the observation of water penetration process and the determination of water distribution mode were hard to be non-destructively achieved as coal is a non-uniform, inhomogeneous and un-transparent material. µ-CT imaging, which is based on variation of X-ray attenuation related to the density and atomic composition of the scanned objects, enables a four-dimensional (spatial-temporal) visualise of the heterogeneous and anisotropic coal samples. The primary aim of this paper is extending the application of µ-CT imaging to explore the moisture penetration and distribution within coal samples during water infusion process, which has been reported by very little literature. The working principle and procedures of CT imaging was firstly introduced. Then, the determination equation of moisture distribution based on density profile was established. The CT determined moisture content has been compared with weighting method for verification. The paper has demonstrated that µ-CT can be used for non-destructively imaging the moisture distribution within coal samples. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A new technique known as dough crumb–sheet composite rolling (DC–SCR) was used to improve the quality of fresh noodles. However, there is a dearth of theoretical investigations into the optimal selection of specific parameters for this technology, and the underlying mechanisms are not fully understood. Therefore, the effects of dough crumb addition times in DC–SCR on the texture, cooking, and eating quality of fresh noodles were first studied. Then, the underlying regulation mechanism of DC–SCR technology on fresh noodles was analyzed in terms of moisture distribution and microstructure. The study demonstrated that the most significant enhancement in the quality of fresh noodles was achieved by adding dough crumbs six times. Compared with fresh noodles made without the addition of dough crumbs, the initial hardness and chewiness of fresh noodles made by adding six times of dough crumbs increased by 25.32% and 46.82%, respectively. In contrast, the cooking time and cooking loss were reduced by 28.45% and 29.69%, respectively. This quality improvement in fresh noodles made by DC–SCR came from the microstructural differences of the gluten network between the inner and outer layers of the dough sheet. A dense structure on the outside and a loose structure on the inside could endow the fresh noodles made by DC–SCR with higher hardness, a shortened cooking time, and less cooking loss. This study would provide a theoretical and experimental basis for creating high‐quality fresh noodles. [ABSTRACT FROM AUTHOR]

Salted egg yolks have a tender, loose, gritty, and oily texture and are commonly employed as fillings in baked goods. This study investigated the formation mechanism of egg yolk gels using three different pickling methods: NaCl, sucrose, and mixed groups. The results revealed that of these pickling methods, egg yolks pickled with the mixture had the lowest moisture content (11.59% at 25°C and 10.21% at 45°C), almost no free water content, and the highest hardness (19.11 N at 25°C and 31.01 N at 45°C). Intermolecular force measurements indicated that pickling with the mixture mitigated the surface hardening effect of sucrose and facilitated protein cross‐linking. Moreover, confocal laser scanning microscopy of the egg yolk gels pickled with the mixture displayed macromolecular aggregates and oil exudation, suggesting that this method partially disrupted the lipoprotein structure and notably promoted yolk protein aggregation and lipid release. Overall, egg yolks formed a dense gel via the mixed pickling method owing to the ionic concentration and dehydration effects. These findings show the impact of NaCl and sucrose in pickling egg yolks, providing a crucial foundation for developing innovative and desirable egg yolk products. Practical Application: This study introduces a novel pickling strategy that combines sucrose and NaCl for egg yolk processing. The egg yolk pickled using this method exhibited improved quality according to the evaluated textural characteristics, moisture distribution, and protein aggregation behavior. The findings may broaden the use of sucrose as a pickling agent for egg yolk processing and provide new ideas for developing and producing pickled eggs and other food products. [ABSTRACT FROM AUTHOR]

Supercritical carbon dioxide dewatering (SCD) offers significant potential for wood treatment due to its unique physical-chemical properties. SCD has the advantage of avoiding drying defects caused by capillary tension during the removal of free water in conventional kiln drying (CKD). In this study, 150 mm-long specimens of Juglans mandshurica wood underwent both SCD and CKD treatments, allowing for comparison of various dewatering characteristics such as dewatering rate, moisture distribution, deformation, and drying stresses. The findings revealed that the optimal dewatering time was 25 min. SCD proved highly effective, especially during the high moisture content (MC) phase, demonstrating a dewatering rate up to 5.6 times faster than CKD. SCD achieved a more even dewatering process across the wood, with a maximum MC difference of 4.52% between the core and surface zones. In contrast, CKD exhibited an MC difference 8.3 times larger than SCD. Furthermore, in the longitudinal direction, CKD displayed lower MC at the wood's end locations compared to SCD. Additionally, wood showed shrinkage following CKD but swelling after SCD treatment. Interestingly, both SCD and CKD treatments resulted in nearly identical drying stresses. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The depth and width of the soil wetting pattern determine the spacing between irrigation laterals and the irrigation drippers that influence their numbers and the overall cost of the irrigation system. Therefore, researchers look for solutions to adapt the soil wetting pattern to the pattern of crop root growth as much as possible such as adjusting the irrigation depth and irrigation intervals, utilizing physical, capillary, and hydraulic barriers, as well as pulsed management. Pulsed drip irrigation can replace the usual method of continuous irrigation due to its ability to improve the distribution of soil moisture and consequently crop yield. It also, prevents the accumulation of water in a specific point of the soil and decrease evaporation by improving moisture distribution in the soils with heavy texture and in the soils with a light texture, can lead to a reduction of deep percolation bellow the crop root zone. The results of studies have shown that pulsed drip irrigation can have a positive effect on reducing the clogging of irrigation drippers by providing the possibility of using a dripper with a high flow rate. Therefore, the general results of the research show that the use of pulsed drip irrigation can improve crop yield and water productivity. The purpose of this study is to review the experiences of using different management methods to improve the soil wetting pattern in drip irrigation systems and also provide experimental equations for simulating the soil wetting pattern under drip irrigation systems with emphasis on pulsed management.Introduction Due to the lack of water resources in the world and in Iran, there is a need for effective irrigation techniques in order to contribute to the sustainable development of the agricultural sector with optimal water consumption. In this regard, the use of drip irrigation systems that provide the plant's roots with sufficient water and nutrients at the right time has been widely spread. All irrigation methods, including the drip irrigation systems, can increase water productivity only if they are designed and managed correctly for the specific soil and plant conditions. Therefore, we should look for management techniques that can match the wetting pattern around the irrigation dripper with the root growth pattern in the soil as closely as possible. In this regard, researchers investigated the use of different methods, such as adjusting the depth and intervals of irrigation, utilizing physical, capillary, and hydraulic barriers, as well as pulse management. This knowledge ensures accurate delivery of water and nutrients to the crop root zone, facilitates irrigation planning, and enables matching the soil wetting pattern with the plant root growth pattern. Materials and Methods Considering the importance of soil moisture distribution and the effect of improving the dimensions of the soil wetting pattern on crop yield and water productivity in drip irrigation systems, researchers investigated the use of different methods, such as adjusting the depth and intervals of irrigation, utilizing physical, capillary, and hydraulic barriers, as well as pulse management. This knowledge ensures accurate delivery of water and nutrients to the crop root zone, facilitates irrigation planning, and enables matching the soil wetting pattern with the plant root growth pattern. The present study reviewed the experiences of using different management methods to improve the soil wetting pattern and provide experimental equations with an emphasis on pulsed management. Results and discussion Pulsed management in drip irrigation systems includes using a series of On and Off cycles. The Off-time cycles in this management allow sufficient opportunity to redistribute moisture in the soil after each irrigation pulse. The results of various researches that have been conducted in the field of using pulsed drip irrigation in the world and Iran show that pulsed management has the possibility of improving the dimensions of soil wetting pattern in the crop root zone. In soils with a light texture, it reduces deep percolation and as a result, reduces the loss of water and nutrients, and in soils with a heavy texture, it causes aeration of the root zone and more appropriate distribution of water and nutrients in the crop root zone, which can lead to improved crop yield. Also, the results of the investigations have shown that the soil wetting pattern around the drippers with high flow rates when using pulse management is similar to the soil wetting pattern produced by the drippers with low flow rates. Due to the fact that in drippers with a low flow rate, the smallness of the dripper opening leads to clogging problems, by using pulse management that allows the use of a dripper with a higher flow rate, the problems related to the clogging of the drippers can be reduced to some extent. In relation to the distribution of salt and nitrate under pulsed drip irrigation system, positive results have also been reported by researchers, but due to the importance of the issue, more extensive research is needed in this field. Conclusion In recent years, pulsed drip irrigation has replaced the usual (continuous) irrigation method due to its efficiency and saving in water consumption, the ability to precisely adjust the amount of water required by plants and reduce irrigation costs. Also, this irrigation method plays an important role in reducing soil and water pollution. The purpose of this study is to investigate the results of pulsed drip irrigation systems in Iran and the world. The studies show that pulsed drip irrigation can have a positive effect on the plant growth and yield. This type of irrigation increases the absorption of water and nutrients by plants and also increases root activity and the development of the root system of plants. In addition, pulse irrigation can improve the distribution of moisture in the soil and prevent the accumulation of water in a certain point. This causes the evaporation of water from the soil and the evaporation of transpiration of plants to happen in a more uniform way and leads to the improvement of irrigation efficiency. Also, pulse irrigation can have a positive effect on the clogging of irrigation drippers. [ABSTRACT FROM AUTHOR]

In order to explore the effects of different rice drying methods on physicochemical properties and taste quality of rice before and after soaking, the same variety of japonica rice after natural drying and hot air drying was used as the main raw material to explore the effects of different rice drying methods on water content, water distribution, microstructure, crystal structure, gelatinization characteristics, iodine blue value, taste value and texture characteristics of rice before and after soaking. The results showed that there were more cracks in the hot-air drying group, and the relative crystallinity, recovery value and gelatinization temperature were significantly lower than those in the natural drying group (P

To have a deeper understanding on the moisture migration patterns and microstructural changes of Green Sichuan Pepper during the hot-air drying process, the low-field nuclear magnetic resonance (LF-NMR) technology and scanning electron microscopy (SEM) methodology were adopted to analyze the moisture distribution, migration patterns and microscopic structural changes under different drying temperatures (45, 55 and 65 °C). The LF-NMR scanning results showed that the internal moisture of the Green Sichuan Pepper mainly includes bound water, immobilized water and free water, which can be respectively symbolized by the relaxation time ranges of T21 (0.1–10 ms), T22 (10–500 ms) and T23 (500–10,000 ms). The immobilized water accounts for 83.72% of the internal water, resulting in the significant drying difficulty of Green Sichuan Pepper. During the drying process, the content of immobilized water and free water exhibited a decreasing trend, while the bound moisture content initially increased and then decreased. In addition, the LF-NMR analysis showed that the parameters peak area A2 demonstrated a high correlation with the moisture content of Green Sichuan Pepper, enabling the prediction of moisture content changes during the drying process. Additionally, the SEM results showed that the pore degree and pore density on the pericarp surface of Green Sichuan Pepper perform significant changes during the drying process, which might be a good explanation for revealing some commonly recognized drying phenomena on Green Sichuan Pepper hot-air drying. In summary, the findings presented in the present work provide some new insights into the moisture distribution, migration patterns and microstructural changes of Green Sichuan Pepper, which can offer theoretical guidance for optimizing the drying process of Green Sichuan Pepper.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In a pore network model, microscopic moisture storage and transport processes are modeled at pore level after which this information is extrapolated to obtain macroscopic properties describing the material's moisture behavior. Such a model is typically validated by comparing measured and simulated macroscopic properties. However, due to the uncertainty associated with the experimental property determination, a possibly incorrect description of the model's microscopic processes can be overlooked. Assessing the model's ability to correctly simulate the moisture behavior at pore level is therefore required for its complete validation. To this aim, the moisture stored in the individual pores of unsaturated materials is imaged with the help of X-ray computed tomography images and compared to the moisture distribution simulated with a pore network model. The acquired X-ray computed tomography images clearly show the evolution of the drying process, wherein emptied pores retain water in their irregularly shaped corners. While some corners do not store any moisture, others allow a maximum of 10 % of the pore's volume to be filled with corner islands. By comparing these images with the pore network model, however, it becomes clear that the amount of water, trapped in these pore corners is heavily overestimated in the model's current implementation. Since this implementation is commonly used in existing pore network models, this paper proves the need of a detailed investigation of the corner islands in real porous media to formulate a different way of calculating moisture storage in pore corners. Article Highlights: Visualising the distribution of moisture in unsaturated material using X-ray computed tomography Microscopic validation of a pore network model by comparing the simulated moisture storage in the individual pore bodies and throats with X-ray computed tomography images of unsaturated material. Proof of the limitations of the pore network model with regards to moisture storage in pore corners and recommendations for possible model improvement. [ABSTRACT FROM AUTHOR]

Although Lycium barbarum is a valuable medicinal food, it is unfortunately not easy to store due to its high moisture content. In order to maximize the preservation of the medicinal value of L. barbarum, drying is increasingly used for its storage. Motivated by the need to better understand and improve the drying of L. barbarum, in this study, the VFD (vacuum freeze drying) and HD (hot air drying) are employed as drying processes, and the rehydration ratio, drying time, specific energy consumption, sensory characteristics, moisture ratio, energy consumption, moisture mobility, and amino acids and flavonoids content of dried L. barbarum are comprehensively analyzed. The results show that, after VFD, L. barbarum has lower hardness (71.53 ± 1.68), higher rehydration ratio (1.31 ± 0.02), larger volume, plump, round and smooth surface, and similar color to the fresh L. barbarum. At the same time, compared with the sample after HD, the moisture ratio of L. barbarum after VFD is lower (1.4 ± 0.1), and its content of free water is almost negligible (2.2%). In addition, the amino acids and flavonoids content of L. barbarum after VFD are closer to those of the fresh product (133.7 μmol/g, 5.69 mg/g). Based on the analysis of the drying effect on the physical and chemical properties of L. barbarum, we conclude that VFD is a promising processing technology. However, HD proves to greatly reduce the specific energy consumption and drying time when raising the temperature appropriately, whereas VFD could not achieve the same result by increasing the heating rate of VFD. Practical applications: In this paper, based on the mechanism of different drying methods, the quality of L. barbarum products after drying was compared, and the water distribution in the drying process was analyzed. It is found that using VFD technology to dry L. barbarum can improve the production efficiency of L. barbarum industry and the quality of L. barbarum products. Meanwhile, the research results can provide reference for the optimization of VFD system and the scientific formulation of process parameters. [ABSTRACT FROM AUTHOR]

Summary: The production processes of different types of noodles are slightly different, but the main production process includes kneading, resting, rolling, sheeting and cutting. Among them, resting is an important step in noodle‐making that has a major impact on the final quality of the noodles. After the kneading is over, the dough needs to rest for a period of time before it can be pressed into sheets. The effectiveness of the dough resting process led to a more uniform and compact gluten network distribution and improved the texture and cooking properties of the noodles compared to those without resting. From the literature reviewed, reasonable dough resting times, temperatures and humidity can improve the quality of the finished product. This review aims to summarise the concept of the dough resting process and factors affecting dough resting, discuss the effect of the resting process on dough properties and noodle quality, and suggest specific improvement strategies. [ABSTRACT FROM AUTHOR]

In this work, the regulation mechanism of processed cheese stretchability was studied by adjusting the amount of added emulsifying salt (0.6%–3.0%) and potato acetate starch (0.125%–2%) and pH (5.4–5.8). The results showed that as the emulsifying salt increased from 0.6% to 3.0%, the content of bound calcium in processed cheese decreased from (4.42 ± 0.05) to (0.02 ± 0.04) g/kg, the average fat globule size D(4,3) decreased from (73.08 ± 3.16) to (27.90 ± 2.55) μm, and the bound water content increased from (9.57 ± 0.25)% to (10.40 ± 0.25)%, indicating that the calcium crosslinking effect gradually decreased, the emulsifying effect and hydration degree increased, the interaction between protein molecules changed from strong to weak, so the stretchability of processed cheese initially increased and then decreased. As pH increased from 5.4 to 5.8, the content of bound calcium increased from (2.01 ± 0.08) to (2.74 ± 0.05) g/kg, and the average fat globule size D(4,3) decreased from (36.36 ± 2.68) to (21.37 ± 2.39) μm. Fourier transform infrared spectroscopy showed that the bending vibration absorption peaks of O–H and N–H moved to lower wavenumbers, and the bound water content increased from (9.85 ± 0.16)% to (10.74 ± 0.12)%, indicating that the calcium crosslinking effect, emulsifying effect and hydration degree increased, the interaction between protein molecules changed from strong to weak, so the stretchability of processed cheese increased first and then decreased. As potato acetate starch concentration increased from 0.125% to 2%, the average fat globule size D(4,3) decreased from (54.17 ± 2.74) to (29.92 ± 2.71) μm, and the bound water content increased from (9.90 ± 0.38)% to (11.00 ± 0.21)%, indicating that the emulsifying effect and hydration degree increased, and the stretchability increased first and then decreased. At a potato acetate starch concentration of 2%, starch and protein were separated, so the stretchability became worse. In conclusion, the stretchability of processed cheese is comprehensively regulated by the degree of calcium ion chelation, emulsifying effect, electrostatic interaction between protein molecules, water distribution state and protein-polysaccharide phase behavior.

The inverse modelling of moisture dependent hydraulic diffusivity function for porous building materials either requires the non-destructive measurement of water absorption profiles with expensive equipment or a tedious training of model parameters to optimally capture the gravimetric properties. This study proposes a one-parameter non-linear hydraulic diffusivity model that can be calibrated for a porous building material if its normalised sorptivity as determined through simple gravimetric experimentation is known. The approach adopted combines a novel characteristic moisture profile function with Boltzmann-Matano's equation to obtain an analytical model for hydraulic diffusivity. The model has been validated through the simulation of water absorption profiles reported in independent experimental investigations and of the moisture content observed in laboratory experiments. The results of validation, sensitivity analysis and comparison with the commonly used two-parameter exponential model are indicative of the robustness of the proposed model for a wide range of porous materials. [ABSTRACT FROM AUTHOR]

Supercritical carbon dioxide (ScCO2), known for such features as good solubility and mass transfer properties, can be an efficient drying medium for various materials, such as wood, by filling the pore space and dissolving water in the cell cavity without altering the microstructure. In this study, two specimens of Juglans mandshurica wood with a length of 30 mm and 140 mm were subjected to ScCO2 dewatering under four different pressure and temperature conditions. The results showed that the drying rate is mainly influenced by pressure and temperature, with pressure having the more significant effect. Moreover, the efficiency of dewatering was not dependent on the sample length under the same conditions. The moisture content (MC) was the same along the longitudinal direction throughout both the surfaces and core of the wood. While there were no significant differences in dewatering rate between tangential and radial directions and lengths of samples, significant MC gradient differences were noted along wood in radial and tangential directions. During ScCO2 dewatering, the dominant water transfer occurred from the middle towards the end surfaces along the wood's longitudinal directions. Furthermore, ScCO2 dewatering did not result in any shrinkage or significant drying stress, but it did cause some swelling in Juglans mandshurica wood. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To elucidate the mechanism of wood sandwich compression, the response of wood compressing yield stress to hygrothermal conditions was investigated in this study with respect to preheating temperature (30–210 °C) and moisture content (MC, 0–100 %). An associated functional model was developed to predict wood yield stress based on the measured MC and temperature in wood. A 1 % increase in wood MC or a 10 °C increase of temperature led to a decrease in wood yield stress exceeding 0.1 MPa. Significant variations in yield stress, exceeding 0.8 MPa, were observed between high MC layer(s) and the remaining layer(s) along the wood thickness when there was an MC variation over 5 %. Preheating the wood with by heating platens accelerated water/moisture migration in wood, resulting in relatively low yield stress in the wood interior areas where water/moisture had migrated. This study demonstrated that the comparatively low yield stress of some wood areas was responsible for sandwich compression. When mechanically compressed, only the wood layer(s) with lower yield stress was compressed, leading to sandwich compression, regardless of whether the mechanical force was applied tangentially or radially. [ABSTRACT FROM AUTHOR]

This study presents a multiscale model to simulate oxygen diffusivity in partially saturated concrete accounting for multiscale nature of concrete and water-gas distribution in its pore structure. At microscale, 3 D microstructure of cement paste ITZ is simulated, based on which the water-gas equilibrium distribution in capillary pore structure and oxygen diffusivity at different degrees of water saturation (DWSs) are mimicked using lattice Boltzmann models. Afterwards, a (n + 1)-phase model based on effective media theory is used to predict oxygen diffusivity in non-saturated concrete at mesoscale. Results indicate that the evolution of oxygen diffusivity with the increasing DWS follows an initial drop, a plateau, a slight decrease and a sharp decrease, which correspond to the decreasing gas-filled gel pores, depercolation of gas-filled gel pores, and decreasing gas-filled capillary pores until their depercolation. The role of ITZ in oxygen diffusion in non-saturated concrete becomes more remarkable with the increasing DWS. [ABSTRACT FROM AUTHOR]

The effects of the microwave combined with air convection thawing (MAT) on the gelling properties of pork myofibrillar proteins (MPs) were further studied and compared with those of fresh meat (FM), and single thawing methods (microwave thawing (MT) and air convection thawing (AT)). Results revealed that the thawing methods, excluding MAT, induced deterioration in the gelling properties of MPs. There was no significant difference (p>0.05) in the water holding capacity (WHC), cooking loss, whiteness, and strength of gel samples subjected to MAT and those of FM samples, demonstrating that the gelling properties were retained after MAT. As well, protein aggregation was limited, since MAT reduced the change in zeta potential and turbidity compared to that observed with MT or AT. The dynamic rheology and scanning electron microscopic results were relatively consistent, revealing that among the different thawing techniques, MAT had the least negative impact on the microstructure of MPs gel, leading to the generation of a more elastic and uniform gel structure than that of the MT or AT gels. Moreover, MAT resulted in higher water retention in the gels than that achieved with MT or AT. These findings indicated that MAT improved the gelling properties of MPs, thereby confirming the suitability of this treatment for use in the meat processing industry. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this experiment, confocal laser Raman spectroscopy and low-field nuclear magnetic resonance imaging were used to in situ characterize and analyze the molecular structure changes of gluten proteins and water migration during the freezing process of dough. The results showed that the disulfide bond configuration of gluten proteins in dough with 45% water content was the most stable, and the relative percentage of the gauche-gauche-gauche (g-g-g) configuration decreased by 4.33% after freezing. During the freezing process, the relatively stable g-g-g configuration was transformed to unstable gauche-gauche-trans (g-g-t) and trans-gauche-trans (t-g-t) configuration. The ratio between the intensities of the absorption peaks at 740 and 1 004 cm-1 (I740/1 004) in the Raman spectrum, which represents the microenvironment around the side chains of amino acids, reached the maximum when 45% water was added to dough, and decreased continuously during freezing. At the end of freeze, there was no significant difference in the relative percentage of α-helix in the secondary structure of gluten proteins with water addition, but the relative percentage of α-helix decreased by 3.63% during the freezing process. The results of water distribution and migration showed that the quality deterioration caused by ice crystal growth appeared earlier with the increase of water addition during the freezing process of dough. The results of this study will help to clarify the mechanism of dough quality deterioration during freezing.

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Measuring the water content of slopes is essential because the distribution and migration of water within slopes are important factors of landslide instability. In this study, the relationship between the resistivity, volumetric temperature water content and temperature of landslide soil was modelled. The model was validated by indoor landslide model tests and field tests in Baijiabao to investigate the effect of reservoir water levels on the water content of landslide slopes. Test results showed that, as the reservoir levels rose, the water content of the landslide soil increased. Moreover, a good correspondence between the measured results and the inversion results based on the resistivity data was obtained by using the high-density electrical method in combination with the developed model of the relationship between resistivity, volumetric water content and temperature, indicating that the proposed method is reliable and practicable in hydrodynamic landslide monitoring. [ABSTRACT FROM AUTHOR]

Dough rheology, mainly enabled by gluten in the traditional dough, determines the end-products' quality, particularly by affecting gas production and retention capacities during proofing. Gluten-free dough has quite different rheological performance compared with gluten-containing dough. To deepen the understanding of gluten-free dough, variations of rheology and moisture distribution of corn starch-hydroxypropylmethylcellulose (CS–HPMC) gluten-free dough in the process of proofing were studied. Significant differences were found in terms of soluble carbohydrate composition, moisture distribution, and rheology. Arabinose, glucose, fructose, and mannose were the main composition of soluble carbohydrates in CS–HPMC dough, out of which glucose was preferentially utilized during proofing. Non-freezable water content and third relaxation time decreased from 44.24% and 2171.12 ms to 41.39% and 766.4 ms, respectively, whereas the amplitudes of T23 increased from 0.03% to 0.19%, indicating reduced bounded water proportion and improved water mobility with proofing time. Frequency dependence and the maximum creep compliance increased, whereas zero shear viscosity reduced, suggesting decreased molecular interactions and flowability, but improved dough rigidity. In conclusion, the reduced soluble carbohydrates and improved water mobility decreased molecular entanglements and hydrogen bonding. Furthermore, yeast growth restricted a large amount of water, resulting in declined flowability and increased rigidity. [ABSTRACT FROM AUTHOR]

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The additional moisture can be easily introduced into dielectric materials with the nano-doping, which could have adverse impacts on the insulating properties. Herein, samples with different moisture absorption are tested using Terahertz (THz) waves. The relaxation resonance integrated polarization model is developed to illustrate the water absorption effect by the nano-filler on the THz spectrum, which is related to the hydrogen bond (HB) state of water molecular clusters. Detection of moisture content is realized by the polarized resonance intensity in the proposed model. The different HB states of free water and bound water are effectively distinguished using the Debye parameters in the model, and the formation process of water involved in the HB network is analyzed. Meanwhile, the proposed model is verified by molecular simulation. This work provides an application-worthy method to distinguish nuances in moisture contents and distribution in nano-dielectrics, with advantages of non-destructiveness, rapidity and 2D visualization.

Relevance. Currently, there is an acute problem of meeting the growing demand for berry and fruit products. One of the ways to intensify agricultural production in the field of horticulture and crop production is to increase the efficiency of environmental management through the use of resource-saving technologies. One of these technologies is drip irrigation, which improves the quality of crop production.Materials and methods. Field studies were carried out on the territory of the educational and experimental farm of the laboratory "Michurinsky Garden" of the Russian State Agrarian University – Moscow Timiryazev Agricultural Academy. The experiment was established in the fall of 2018 and is a two-factor study of various levels of moisture on the growth and development of raspberry seedlings. The first factor included options for maintaining soil moisture in the range: 1) control (without irrigation); 2) not less than 60% of the lowest moisture capacity; 3) not less than 70% of the lowest moisture capacity; 4) not less than 80% of the lowest moisture capacity. The second factor was the raspberry varieties Solnyshko and Nagrada.Results. Constructed moisture contours according to the study options showed that drip irrigation contributes to the optimum moisture concentration in the soil for seedlings. The most developed root system in comparison with the control was obtained on irrigated variants with maintaining a moisture content of at least 70 and 80% of the lowest moisture capacity. Here, the maximum values of the volume of the root system, the number of roots, and the average length of the root were obtained. It was revealed that in variants with irrigation, the root system of seedlings spreads in the upper layer (mainly 5-15 cm).

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Eucalyptus urophydis E. grandis green wood with different lengths were dewatered using CO2 that was cyclically alternated between the supercritical fluid and gas phases. The results indicate that shorter specimens can be dewatered to below the fiber saturation point (FSP). There was no significant difference in the dewatering rate between the specimens of 20 and 50 mm in length. The dewatering was faster when the moisture content (MC) was over the FSP, leading to a greater gradient and a non-uniform distribution of moisture. The MC distributions in all specimens had no clear differences between in tangential and radial directions. Supercritical CO2 dewatering generated a different moisture gradient than conventional kiln drying. Most water was dewatered from the end-grain section of the wood along the fiber direction, but a small amount of water was also removed in the transverse directions. There was no deformation in the specimens when the MC was above the FSP. [ABSTRACT FROM AUTHOR]

A CT-scanner was used to scan 25 mm thick radiata pine boards during drying at 90 °C dry-bulb and 60 °C wet-bulb temperatures. Twenty transverse sections spaced by 10 mm along the length of the boards were CT-scanned six times during drying, and an elastic image registration technique was used to transform the CT-scanned images into moisture content profiles. The resulting images suggested that moisture content distributions did not always resemble diffusion-like moisture transfer mechanism, so common assumptions based on moisture content gradients as the main driving force for wood drying may not always be enough to explain the development of wet and dry zones coexisting below and above fiber saturation point. This paper discusses these findings based on both experimental CT-scanner data and the theory of water potential, which it is argued provides a more complete description of driving forces in wood drying. [ABSTRACT FROM AUTHOR]

Cold-recycling technology with foamed asphalt is used widely because it has the incomparable advantages of environmental protection and resource conservation. In this study, cold-recycled mixtures with foamed asphalt were prepared with different gradation types, mixing water contents, and curing times to study the distribution characteristics of residual moisture. An optimum foaming water content of 2.5% and foaming temperature of 165°C were determined for producing the foamed asphalt that was used for the cold-recycled asphalt mixtures. Hyperspectral imaging tests and spectral processing technology were used to obtain the image information and spectral information of residual moisture from 44 specimens; the moisture content of all specimens ranged from 0.25% to 4.70%. Pseudocolor-coding technology was utilized to realize visualization of moisture distribution. In addition, the residual moisture content prediction model was established based on the partial least-squares regression (PLSR) model. Correlations of the residual moisture distribution characteristics and moisture damage resistance evaluation indicators were developed. The residual moisture distribution characteristics and moisture damage resistance are affected significantly by aggregate gradations, mixed water content, and curing time. After 3 days of curing, the strength of the recycled mixture tends to be stable, and the moisture damage resistance can reach the specification requirements, and is suitable for open traffic. It was confirmed that there is a certain correlation between the internal residual moisture content value distribution range and the moisture damage resistance of the cold-recycled mixtures with foamed asphalt. This study could contribute to a better application of cold-recycled asphalt pavement for environmental protection and carbon stabilization. [ABSTRACT FROM AUTHOR]

Designated as a world heritage site by UNESCO in 1987, the Mogao Grottoes is famous for its cultural relics, in particular, the superb murals and painted sculptures. Moisture has been confirmed as the most active factor that could result in mural diseases. Therefore, ascertaining the moisture distribution of the cliff is of great significance for preventing the deterioration of murals and painted sculptures. In this study, a multi-electrode resistivity survey is applied atop the cliff of Mogao Grottoes. By deploying survey lines in two main study areas, the moisture distribution of the cliff is reflected by the resistivity profiles qualitatively. The results show that there is a mutually verifying relationship between the resistivity profiles and the water content of the exploratory well. In general, the resistivity of the cliff body is low in the distribution range of 1–300 Ω·m. It shows that the moisture content of these gullies atop the cliff is even lower. Besides, four potential danger areas are determined on the cliff face. Murals in these caves, which are excavated in these areas, will suffer more serious deterioration due to the moisture migration. The result also ascertains that the resistivity of the cliff could determine the moisture distribution inside the cliff. Moreover, this study can provide a firm scientific basis for protecting the valuable murals and painted sculptures in the caves. [ABSTRACT FROM AUTHOR]

It is shown that the main cause of damage to the waterwall tubes of the middle radiant section (MRS) is the dismantling of the washing-and-separation equipment in all the PK-24 boilers and, as a result, the ingress of a significant amount of moisture from the transition zone into the MRP tubes. Based on the analysis of the hydraulic regime and the test results, it was established that the moisture entering the MRP is distributed extremely nonuniformly over the tubes. It is shown that the major amount of moisture enters the tubes located along the lower generatrix of the inlet header and connected to the blind end. Most of the damage is concentrated in the horizontal sections of these tubes due to the stratification of the steam-water mixture, cyclic temperature fluctuations in the tube wall on the fireside, which leads to the destruction of the protective magnetite film and steam-water corrosion. Measures have been developed to improve the reliability of the MRP tubes and the boiler as a whole. [ABSTRACT FROM AUTHOR]

The freezing point (FP) is an important quality indicator of the superchilled meat. Currently, the potential of hyperspectral imaging (HSI) for predicting beef FP as affected by multiple freeze-thaw (F-T) cycles was explored. Correlation analysis revealed that the FP had a negative correlation with the proportion of bound water (P 21) and a positive correlation with the proportion of immobilized water (P 22). Moreover, the optimal wavelengths were selected by principal component analysis (PCA). Principal component regression (PCR) and partial least squares regression (PLSR) models were successfully developed based on the optimal wavelengths for predicting FP with determination coefficient in prediction (R P 2) of 0.76, 0.76 and root mean square errors in prediction (RMSEP) of 0.12, 0.12, respectively. Additionally, PLSR based on full wavelengths was established for predicting P 21 with R P 2 of 0.80 and RMSEP of 0.67, and PLSR based on the optimal wavelengths was established for predicting P 22 with R P 2 of 0.87 and RMSEP of 0.66. The results show the potential of hyperspectral technology to predict the FP and moisture distribution of meat as a nondestructive method. • Effect of freeze-thawing on the freezing point were studied. • The freezing point of beef was successfully predicted by HSI combining PLSR. • HSI successfully revealed the proportion of bound water and immobilized water. [ABSTRACT FROM AUTHOR]

Antifreeze peptide (AFP) including in frozen protein ink is an inevitable trend because AFP can make protein ink suitable for 3D printing after freezing. AFP-based surimi ink (ASI) was firstly investigated, and the AFP significantly enhanced 3D printability of frozen surimi ink. The rheological and textural results of ASI show that the τ 0 , K , and n values are 321.14 Pa, 2.2259 × 105 Pa·sn, and 0.19, respectively, and the rupture strength of the 3D structure is up to 217.67 g. Circular dichroism, intermolecular force, and differential scanning calorimeter show ASI has more undenatured protein after freezing when compared that surimi ink (SI), which was denatured, and the α -helix changed to a β -sheet due to the destruction of hydrogen bonds and the exposure of hydrophobic groups. The water distribution, water holding capacity, and microstructure indicate that ASI effectively binds free water after freezing, while SI has weak water binding capacity and a large amount of free water is formed. ASI is suitable for 3D printing, and can print up to 40.0 mm hollow isolation column and 50.0 mm high Wuba which is not possible with SI. The application of AFP provides guidance for 3D printing frozen protein ink in food industry. • AFP can prevent the deterioration of rheological properties of surimi ink after F-T. • The degree of denaturation was described by CD, chemical bond, and DSC. • Low-NMR and MRI were used to elucidate moisture state and distribution in surimi. • WHC directly affects the 3D printing adaptability and structures mechanical strength. [ABSTRACT FROM AUTHOR]

The mechanical properties of adhesive joints are affected by the moisture content, making it necessary to understand the moisture diffusion behavior in the adhesive layer. The diffusion coefficient of the bulk material is generally used in the numerical calculation of the penetration distance; however, the joint strength often decreases beyond the expected value. Therefore, it is believed that moisture penetrates much faster in the adhesive layer than in the bulk, although there have been no direct observations of this behavior. In this study, the effects of the adhesive thickness and surface wettability of the substrate on moisture penetration into the layer were investigated. Near-infrared spectroscopy was applied to non-destructively reveal the in-plane moisture distribution in the adhesive layer. The moisture distribution in the adhesive layer sandwiched between quartz glasses was monitored for six weeks by immersing it in room-temperature water. Two adhesive layers with different thicknesses (0.3 and 0.1 mm) were prepared, and it was revealed that the thinner the adhesive layer, the faster the moisture diffusion. A numerical analysis based on Fick's law showed that the diffusion coefficient of a 0.1 mm-thick adhesive layer was approximately 1.6 times greater than that of the bulk. In addition, the different surface wettability resulted in a change in the diffusion behavior at the corners of the adhesive layer, although there was little difference in the case of unidirectional penetration. [ABSTRACT FROM AUTHOR]

Radio frequency (RF) heating technology is widely applied to dry agricultural products due to the advantages of fast and volumetric heating, but it lacks systematic and in-depth studies on combination drying methods. This study aimed to investigate the drying mechanism of tiger nuts with hot-air drying (HD), radio frequency drying (RFD), radio frequency assisted hot-air drying (RFHD), and radio frequency-vacuum drying (RFVD), in terms of analyzing dynamic changes of dehydration kinetics, moisture migration, and dielectric properties during the drying processes, as well as quality attributes of dried tiger nuts. The results indicated that the RF drying time (including RFD, RFHD and RFVD) was significantly reduced by 38.60–54.39%, compared with HD. Although RF drying had a positive effect on physical qualities, it caused clear changes to the microstructure. Among all drying methods, the free water content (A 23) in the tiger nuts decreased as drying processed, while the immobilized water content (A 22) increased first and then decreased. The A 23 exhibited strong positive correlations with dielectric constant (ε ′) and loss factor (ε ″). Correspondingly, ε ′ and ε ″ gradually decreased due to a reduction in the A 23 value. The results may comprehensively understand the RF drying mechanism of tiger nuts to provide high-quality products and optimize the drying process. • Drying mechanism of tiger nuts using combined radio frequency (RF) energy was studied. • Hot-air and vacuum assisted RF drying can improve RF heating uniformity of tiger nuts. • RF-dried tiger nuts had better qualities under shorter drying time than hot-air drying. • Dielectric properties of tiger nuts were positively correlated with free water content. [ABSTRACT FROM AUTHOR]

Instant dough sheets (IDS) as an improvement on traditional food products face issues in industrial production such as long rehydration time and poor quality. This paper examines the water migration pattern and structural changes of starch and protein during the steaming process of raw dough sheets (RDS) and analyzes the impact of these changes on the rehydration properties and quality of IDS. The results showed that steaming decreased the mobility of hydrogen protons. After steaming, the predominant form of water (more than 60%) was weakly bound water. Magnetic Resonance Imaging (MRI) images revealed that water migrated from the surface to the interior of the RDS and redistributed hydrogen protons. Meanwhile, steaming reduces the viscosity of starch and enhances the degree of gelatinization and thermal stability of starch. After steaming, a strengthened gluten network and a stable protein secondary structure were observed in RDS. This ameliorated the cooking qualities (cooking loss ≤8.15%, rehydration time ≤358s) and the texture properties. Hence, proper steaming can significantly enhance the quality of IDS by increasing the proportion of bound water and reinforcing the gluten network of RDS. Its purpose is to establish a theoretical foundation for the development of superior IDS. • Steaming enhances water-solid interaction of raw dough sheets (RDS). • RDS forms a dense gluten network structure during the steaming process. • Steaming promotes starch gelatinization in RDS. [ABSTRACT FROM AUTHOR]