[Wang, Haibin; Xu, Wei] Wuhan Polytech Univ, Coll Food Sci & Engn, Collaborat Innovat Ctr Agr Prod Proc Hubei Prov, 68 Xuefu South Rd, Wuhan 430023, Hubei, Peoples R China.;[Xiang, Tao] Senior High Sch, Longshan, Hunan, Peoples R China.
International Conference on Biological Engineering and Biomedical (BEAB)
JAN 10-12, 2014
Yichang, PEOPLES R CHINA
[Xu, Wei;Wang, Haibin] Wuhan Polytech Univ, Coll Food Sci & Engn, Collaborat Innovat Ctr Agr Prod Proc Hubei Prov, 68 Xuefu South Rd, Wuhan 430023, Hubei, Peoples R China.^[Xiang, Tao] Senior High Sch, Longshan, Hunan, Peoples R China.
In order to evaluate the effects of different drying methods on egg yolk powder physicochemical properties, spray drying, vacuum freeze-drying, hot air drying, infrared drying and microwave drying were used to prepare egg yolk powder, and moisture content, thermal stability, color, emulsification as well as grain structure of egg yolk powder produced by different methods were measured. Results showed that the moisture content of egg yolk powder produced by spray drying is lowest (2.5%), while that of the yolk powder produced by hot air drying is highest (3.9%), there is a significant difference between them (p<0.05), every kind of egg yolk powder moisture content is less than 4%, it conform to the current national standard of egg products. Egg yolk powder produced by vacuum-freeze-drying is most bright, its brightness is 92.4, while the egg yolk powder produced by hot air drying is darkest, its brightness is 83.45. Emulsification of egg yolk powder produced by vacuum-freeze-drying is best, its emulsifying capacity and emulsion stability are 68.25 and 78.4s, while emulsification of egg yolk powder produced by spray drying is worst, its emulsifying capacity and emulsion stability are 42.76 and 32.5s. The particle structure of spray-dried egg yolk powder is spherical, more complete and uniform, while the other four kinds of egg yolk powder are bulk. The above results indicated that drying method affected physicochemical properties of egg yolk powder. In the actual production can of egg yolk powder, different drying methods can be used to produce special egg yolk powder according to different requirements.
[Wang, Haibin] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China;[Bai, Jun] Department of Mathematics and Computer Science, Wuhan Textile University, Wuhan, China;[Zeng, Shan] Department of Mathematics and Computer Science, Wuhan Polytechnic University, Wuhan, China
9th International Symposium on Multispectral Image Processing and Pattern Recognition (MIPPR) - Multispectral Image Acquisition, Processing, and Analysis
OCT 31-NOV 01, 2015
Enshi, PEOPLES R CHINA
[Zeng, Shan] Wuhan Polytech Univ, Dept Math & Comp Sci, Wuhan 430023, Peoples R China.^[Bai, Jun] Wuhan Text Univ, Dept Math & Comp Sci, Wuhan 430077, Peoples R China.^[Wang, Haibin] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
Zeng, Heng;Chen, Jiwang;Zhai, Jinling;Wang, Haibin;Xia, Wenshui;Xiong, Youling L.
LWT - Food Science and Technology,2016年73:425-431 ISSN：0023-6438
[Chen, Jiwang; Wang, Haibin; Xiong, Youling L.] Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan, Hubei, 430023, China;[Xia, Wenshui; Wang, Haibin; Zeng, Heng; Chen, Jiwang; Zhai, Jinling] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, China;[Xia, Wenshui] School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China;[Xiong, Youling L.] Department of Animal &, Food Sciences, University of Kentucky, Lexington, KY, 40546, United States
Battered and breaded fish balls;Bamboo shoot dietary fiber;Deep-fat frying;Fat absorption;Low-fat fried foods
The reduction of fat absorption during deep-fat frying of battered and breaded fish balls (BBFBs) was investigated using bamboo shoot dietary fiber (BSDF). BBFBs were prepared with 0-10% BSDF treatments, fried at 170 degrees C (50 s) followed by 190 degrees C (10 s), then evaluated for fat absorption, textural characteristics, and other quality parameters. The addition of 6% BSDF in the batter improved sensory quality of fried BBFBs (higher brightness and a golden-yellow crust); fat content of the crust and the core of fried BBFBs decreased from 25.5% and 2.4% to 17.7% and 1.3%, respectively. Hardness and chewiness of the crust and the core of fried BBFBs were also improved after adding BSDF to the batter. Microscopic analysis revealed more a compact crust structure and smaller pores inside the core that were more uniformly distributed when compared to fried BBFBs without BSDF. Moreover, of all the treatments, the addition of 6% BSDF produced the lowest oil penetration into fried BBFBs. These findings proved that BSDF added to the batter can significantly reduce fat absorption allowing low-fat fried BBFBs production. (C) 2016 Elsevier Ltd. All rights reserved.