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This study examined the effect of succinylation on protein oxidation–aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation of lipid and protein at six levels of succinylated EY (0.25%, 0.5%, 1%, 2%, 5%, and 10%, w/w) were determined. The results showed that the succinylated thermal EY's concentration of volatiles and off-flavors was reduced. Oil exudation and lipid and protein oxidation decreased with the improved succinylation degree. Succinylation also reduced the LDL particle size and changed the secondary structure (decreased the β-sheets and increased the α-helices) of protein in LDL particles. Meanwhile, succinylation could effectively change the thermal oxidation–aggregation of LDL protein by introducing succinyl groups with negative charges, thus increasing the stability of LDL particles in succinylated EY during heating. These results further revealed the relationship between the oxidation–aggregation of LDL and the formation of off-flavors in heated EY. These results also help improve the flavor quality of heat-treated EY and expands the application scope of egg products. [ABSTRACT FROM AUTHOR]

Summary: The purpose of this study was to investigate the multi‐scale structures, thermal, pasting, and textural properties of starch from different genotypes (dent and flint) of corn with varying moisture content (MC) (0.20, 0.25, and 0.30 kg kg−1 in dry basis) following radio frequency (RF) electromagnetic fields. As the MC increased, the amylose content in dent and flint corn starch rose from 14.60% to 19.70% and 14.80% to 24.63%, respectively, after the hot air (HA)‐RF treatment. With the increase in MC, the enhancement of starch–protein interaction and the change in starch molecule structure caused decreases in the crystallinity, short–range order structure, and enthalpy, while there were increases in the gelatinisation temperature, pasting viscosity, and textural properties of starch. The results showed that the RF treatment is an effective method for improving the processing performance of starch. Our data provide a foundation to expand the application of radio frequency in the food industry. [ABSTRACT FROM AUTHOR]

Cracked carrots account for a large proportion of defective carrots, which are usually discarded or used as feed, resulting in resource waste and economic benefit loss. Cracked carrots can be used as raw materials for further processed carrot products after being trimmed. So, an auxiliary device was developed combining PLC (Programmable Logic Controller) and machine vision to achieve clamping and crack defect localization for intelligent trimming of crack defect. The carrot was orientated based on the area method, rotated by flexible jaws and a rotating cylinder to make the carrot head and tail aligned. The clamping device could non‐destructively clamp carrot in axial and radial direction with a force threshold of 10 and 22 N respectively, and rotate carrot to make the crack defect upwards. The results showed that the recognition accuracy of carrot head and tail orientation was 98%, the average deviation of carrot centroid clamping position was less than 9 mm at a speed of 300 mm/s, the rotational positioning time was less than 3 s and the number of adjustments were no more than 2 at a motor speed of 180 rpm, which could meet the subsequent trimming requirements. Practical applications: Trimming the cracked area of carrots can reduce bacterial growth and decay, which is beneficial for subsequent processing and reduces resource waste. This article designs a carrot auxiliary trimming device, which uses image processing technology to recognize the orientation of the head and tail of carrots and the cracked area, and uses automated equipment to achieve stable clamping of carrots and make the cracked area face the trimming tool. This study is beneficial for the refined management of agricultural products. [ABSTRACT FROM AUTHOR]

CEO pay structure critically impacts a wide range of strategic choices, including corporate social irresponsibility (CSI), a pervasive and seriously damaging behavior. While the impact of CEO pay structure on CSI has received attention and focus, existing studies need to pay more attention to the potential role of CEO relative pay structure. Based on the behavioral agency theory, this study examines the impact of CEO underpayment and overpayment on CSI. Using panel data on listed companies in China from 2008 to 2019, we find that relative CEO underpayment is significantly positively correlated with CSI, and relative CEO overpayment is significantly negatively correlated with CSI. In addition, we find that industry-level managerial discretion strengthens the positive (negative) relationship between relative CEO underpayment (overpayment) and CSI. [ABSTRACT FROM AUTHOR]

Superheated steam drying is a drying technology with enormous potential and numerous advantages. Volume change and substantial deformation will occur on the materials to be dried during the superheated steam drying, which would affect the heat and mass transfer of the sample. However, the influence mechanism is not clear. Therefore, the nonuniform volume change of potato slices was studied, and the deformation model (DM) and the non‐DM (NDM) were constructed and verified to study the heat and mass transfer processes of the sample. The results showed that there was little difference between the measured and simulated temperatures based on DM and NDM with a maximum error of 4.22% and 5.03%, respectively, but there was obvious difference between simulated moisture contents with a maximum error of 5.76% and 12.21%, respectively. The volume in DM was in good agreement with the experimental data. Temperature distribution and moisture distribution in potato chips during superheated steam drying were nonuniform and the maximum temperature gradient and moisture gradient appeared in the early period. The moisture gradient existed in the whole drying process, and the stress caused by the moisture gradient was the main factor causing the drying deformation. Practical applications: This work can reveal that the volume change and substantial deformation have a significant impact on the heat and mass transfer during drying. In production practice, there are many similar phenomena. The results would be helpful to understand the heat and mass transfer mechanism, optimize quality parameters to obtain better products in potato drying industry, and expand the applied range of the superheated steam drying technology. [ABSTRACT FROM AUTHOR]

The moisture content and shrinkage of a sample are often ignored when determining its effective moisture diffusivity (EMD), which will result in a larger error in simulating the dynamic moisture diffusion process during drying. This work aimed to determine the EMDs of cortex and core in axial and radial directions considering the combined influence of moisture content and shrinkage of material. The drying and shrinkage characteristics of cortex and core were investigated under different hot air drying conditions, and the EMDs of the cortex and core in different drying stages were determined by the slope method considering the moisture content and shrinkage. The results showed that the EMDs were dependent on the carrot component rather than its directions. The EMDs of the core and cortex were different. It decreased slowly at the early drying stage, and decreased sharply at the later drying stage, and increased with the hot air temperature increasing. A third order polynomial relationship was established to correlate the EMDs with the moisture content and hot air temperature (R2 > 0.9460), and was verified by experiments. The maximum weighted absolute percentage error of the moisture content from simulation and experiment was only 6.11%, more accurate than that based on a constant effective moisture diffusivity (CEMD) for characterizing the intrinsic moisture diffusion in carrot during drying. Practical applications: The EMD is an important parameter that characterizes intrinsic moisture diffusion in material and often used for modeling and calculation in food drying. The investigation methods developed in this study can be applied for determining the EMD of samples with shrinkage and variable moisture content. This study would be helpful for understanding the moisture transfer mechanism and optimizing operation conditions in carrot drying industry. [ABSTRACT FROM AUTHOR]