Enhancing grain drying methods with hyperspectral imaging technology: A visualanalysis.

This study proposes a recognition model for different drying methods of grain using hyperspectral imaging technology (HSI) and multivariate analysis. Fresh harvested grain samples were dried using three different methods: rotating ventilation drying, mechanical drying, and natural drying. Hyperspectral images of the samples were collected within the 388-1065 nm band range. The spectral features of the samples were extracted using principal component analysis (PCA), while the texture features were extracted using second-order probability statistical filtering. Partial least squares regression (PLSR) drying models with different characteristics were established. At the same time, a BPNN (Back-propagation neural network, BPNN) based on spectral texture fusion features was established to compare the recognition effects of different models. Texture analysis indicated that the mean-image had the clearest contour, and the texture characteristics of mechanical drying were smaller than those of rotating ventilation drying and natural drying. The BPNN model established using spectral-texture feature variables showed the best performance in distinguishing grain in different drying modes, with a prediction model obtained based on the correlation coefficients of special variables. The spectral and texture feature values were fused for pseudo-color visualization expression, and the three drying methods of grain showed different colors. This study provides a reference for non-destructive and rapid detection of grain with different drying methods.

Effect of ß-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage.

The aim of this study was to investigate the effects of ß-cyclodextrin (ß-CD) and hydroxypropyl-ß-cyclodextrin (HP-ß-CD) on the physical and anti-staling properties of corn starch (CS). It was found that the addition of ß-CDs significantly decreased the storage and loss modulus of CS gel. Moreover, it reduced CS gel setback viscosity and hardness, in which HP-ß-CD primarily exhibited a more pronounced effect. The long and short-range ordered structure showed that the relative crystallinity of CS gel was delayed with the ß-CDs incorporation. Meanwhile, the ß-CDs promoted the inhibition of water migration. In addition, the microstructure observation showed that ß-CDs can better maintain the stability of CS gel structure during storage. Consequently, the addition of ß-CDs could delay the retrogradation of CS gel, and the introduction of hydroxypropyl groups was more effective, which provided a theoretical basis and new insights for the production of starch-based food industrial products.

Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: processing parameter optimization.

Response surface methodology was used to evaluate the optimal high pressure processing treatment (300-500 MPa, 5-15 min) combined with Stevia rebaudiana (Stevia) addition (0-2.5% (w/v)) to guarantee food safety while maintaining maximum retention of nutritional properties. A fruit extract matrix was selected and Listeria monocytogenes inactivation was followed from the food safety point of view while polyphenoloxidase (PPO) and peroxidase (POD) activities, total phenolic content (TPC) and antioxidant capacity (TEAC and ORAC) were studied from the food quality point of view. A combination of treatments achieved higher levels of inactivation of L. monocytogenes and of the oxidative enzymes, succeeding in completely inactivating POD and also increasing the levels of TPC, TEAC and ORAC. A treatment of 453 MPa for 5 min with a 2.5% (w/v) of Stevia succeeded in inactivating over 5 log cycles of L. monocytogenes and maximizing inactivation of PPO and POD, with the greatest retention of bioactive components.