Effects of Storage Temperature and Kernel Physical Condition on Popping Qualities of Popcorn Hybrids

Effect of storage temperature before popping and kernel physical properties on popping characteristics were studied using popcorn (Zea mays L.) hybrids harvested in 1997. Popped volume (PV), unpopped kernel ratio (UPK), and popping times were measured from 250 g of moisture‐adjusted kernels stored at 30, 1, and −29°C for one month. Maximum popped volume (MPV) and minimum unpopped kernel ratio (MUPK) at the corresponding optimum moisture contents (OMC) were mathematically calculated from PV, UPK, and moisture content values. MPV was significantly affected by storage temperature before popping. Hybrid significantly affected MPV and MUPK. Moisture content, storage temperature, and hybrid significantly varied popping time of the popcorn hybrids, with moisture content being the most important. Correlation results showed that MPV was negatively correlated with unsound kernel ratio, UPK, and popping time. Moisture adjustment of intact kernels should be done at different storage conditions; high temperature storage required higher moisture than low temperature storage to give the best outcome.     

Effect of Kernel Size,Location, and Type of Damage on Popping Characteristics of Popcorn

Popping characteristics, specifically expansion volume and popping time, were studied for damaged popcorn. A single variety of commercial undamaged yellow popcorn was separated into four size fractions (D < 4.36, 4.36 < D < 5.16, 5.16 < D < 5.95, and D > 5.95 mm) by screening with round-hole sieves. Kernels were damaged using a razor knife by either slicing a 2-mm diameter piece of the endosperm or the germ or by cutting through the pericarp and seed coat into the endosperm or the germ ≈2 mm. A total of five combinations of location and damage were studied (tip cap removed, side cut, side sliced, germ cut, and germ sliced) for each kernel size. A control sample with no damage was also analyzed for each size fraction. All of the damaged kernels (regardless of type of damage) popped, but they had expansion volumes 9.1–47.5% smaller than those of undamaged kernels. The expansion volume of damaged kernels increased by 52.5–85.7%, depending on the damage, when the size of the kernel increased from <4.36 mm to >5.95 mm. Removing the tip cap and slicing through the germ caused less loss of expansion volume than did other types of damage. Damaged popcorn kernels had faster popping times (12.2–24.0 sec) than did undamaged kernels (30.9–34.6 sec). Popping times increased with increasing kernel size for all types of damage.     

微波爆玉米花制备条件的优化研究

探讨物料量、时间和调味料与微波玉米爆开率(Y₁)、膨胀率(Y₂)和感官分数(Y₃)的响应曲面关系，模型Y₁、Y₂、Y₃的失拟性检验不显著（p₁＞0.05、p₂＞0.05和p₃＞0.1），无失拟性因素存在；而模型的显著性检验达显著水平（p₁＜0.05、p₂＜0.01和p₃＜0.01），说明模型较好地拟合玉米爆开率、膨胀率和感官分数与各参试因子之间的关系，R²分别为0.8139、0.8737和0.9160。利用期望函数途径，对响应曲面模型进行模拟预测和验证，得到制备微波玉米的优化条件为物料量1.518水平、微波时间0.518水平、调味料比例1.118水平，玉米爆开率、膨胀率、感官分数同时达到最高，分别为97.5%、11.0和7.2。     

Effect of Hybrid and Physical Properties of Individual Popcorn Kernels on Expansion Volume

The relationships between expansion volume and physical properties of three varieties of popcorn kernels were investigated on a single kernel basis. Physical properties studied were kernel size, kernel sphericity, and kernel density. Methods of measuring densities and popped volumes of individual popcorn kernels were developed. Popcorn kernels were separated into seven kernel sizes by screening with round‐hole sieves. Thirty kernels from each of three kernel sizes (4.76 < D < 5.16, 5.56 < D < 5.95, 6.35 < D < 6.75 mm) of three popcorn varieties were individually measured for sphericity, density, and popped volume. Density and sphericity measures of popcorn kernels showed little variability. Variety, kernel sphericity, and kernel density had minor effects on expansion volume. Kernel size had no effect. There were no strong linear relationships (R² = 0.28) among expansion volume and physical properties of the three varieties of popcorn kernels. The variety with the highest mean density and the highest mean sphericity showed a tendency of producing higher mean expansion volumes.     

Relationship Between Popcorn Composition and Expansion Volume and Discrimination of Corn Types by Using Zein Properties

The objective of this study was to determine the relationship between the amount and type of lipids, starch composition and structure, and storage proteins on popcorn expansion and to evaluate whether popcorns could be discriminated from other types of corn based on the protein elution parameters. Seven commercial Argentinean popcorn samples were used in the study and significant differences were observed in the popping volume of these popcorns. A significant negative correlation was observed between oleic acid and popping volume and a positive correlation was observed between linoleic acid and popping volume. Popcorn starch properties were significantly different from normal corn but no particular measured attribute of starch correlated with popping volume. α‐Zein proteins and glutelins significantly correlated with popcorn expansion volume with R² = 0.963 and 0.744, respectively. The elution patterns of corn proteins could also be used to discriminate between different types of corn including popcorn, dent, and flint corns.     

Composition and Sensory Evaluation of Popcorn Flake Polymorphisms for a Select Butterfly‐Type Hybrid

The objective of this study was to identify and characterize different popped popcorn flake shapes, or polymorphisms, arising from a yellow butterfly popcorn hybrid (YP‐213), and then to determine the impact of popcorn flake shape on composition and sensory characteristics. Kernels were popped using a microwave oven and visually sorted into three different polymorphisms depending on whether the appendages were expanded unilaterally, bilaterally, or multilaterally. When popped, 9.0 ± 3.1%, 71.2 ± 5.9%, and 12.3 ± 3.8% of kernels were expanded unilaterally, bilaterally, and multilaterally, respectively, while 7.6 ± 1.4% of kernels remained unpopped. Expansion volumes for unilaterally, bilaterally, and multilaterally expanded polymorphisms were 28.6 ± 3.84, 43.0 ± 0.84, and 53.5 ± 2.5 cm³/g, respectively. Unilateral popcorn flakes retained the most fat, saturated fat, and sodium, while multilaterally expanded flakes had the highest levels of protein, total carbohydrate, and popcorn‐like aromatic pyrazines. Sensory evaluation revealed significant differences among polymorphisms for flavor and texture attributes, with the unilaterally expanded polymorphism receiving the highest overall product liking. These data show that different popcorn flake polymorphisms produced from a single hybrid of popcorn affect sensory and compositional profiles. More research is necessary to elucidate the factors that affect popcorn flake polymorphisms and support development of new varieties or techniques to produce the most desirable microwave popcorn.     

Kinetics Characteristics of Biofilm Reactors

A numerical model of biofilm reactors was tested using Monod typebiological kinetics in terms of the properties of feed solutionand dispersion. The model is based on computer techniques andthe numerical evaluation of the normalized biofilm mathematicalmodel. The effect of inlet parameters including concentration,flow rate, mass transfer coefficient and biofilm thickness wereinvestigated using the computer program developed. The numericalmodel was also applied to experimental data to demonstrate itsvalidity. In thin biofilms kinetic coefficients and otherparameters such as molecular diffusivity can be determinedbased upon experimental results. In thick biofilms, however, anadditional kinetic parameter or any other quantity related tomass transfer is a prerequisite in the evaluation ofexperimental data.     

稻草热裂解动力学研究

生物质热裂解液化是未来最有前途的可再生能源形式之一。为优化工艺参数和改进设备,对稻草在N₂气中以低加热速率(10、15、20、30℃/min)用热重分析仪(TGA)进行动力学研究,建立起的一级平行反应模型给出了快速热解区的最佳拟合,并对热解过程中测得的质量损失、温度、和动力学数据进行了报导     

固定化纤维素酶催化反应动力学模型研究

建立固定化纤维素酶反应动力学模型,在此基础上系统研究了席勒模数、产物竞争性抑制、体系宏观底物浓度等因素对球形载体内部底物分布的影响,并讨论了各因素对固定化纤维素酶效率因子的影响。结果表明席勒模数增大使载体内底物浓度降低,效率因子减小;产物竞争性抑制增大使载体内底物浓度升高,对效率因子的影响与席勒模数和体系宏观底物浓度有关,共存的产物竞争性抑制和内扩散限制之间存在相互减弱对方影响的效应;体系宏观底物浓度增大使载体内底物浓度升高,效率因子增大,可以减弱席勒模数与产物竞争性抑制的影响。     

固定化纤维素酶催化反应动力学模型研究

建立固定化纤维素酶反应动力学模型，在此基础上系统研究了席勒模数、产物竞争性抑制、体系宏观底物浓度等因素对球形载体内部底物分布的影响，并讨论了各因素对固定化纤维素酶效率因子的影响。结果表明席勒模数增大使载体内底物浓度降低，效率因子减小；产物竞争性抑制增大使载体内底物浓度升高，对效率因子的影响与席勒模数和体系宏观底物浓度有关，共存的产物竞争性抑制和内扩散限制之间存在相互减弱对方影响的效应；体系宏观底物浓度增大使载体内底物浓度升高，效率因子增大，可以减弱席勒模数与产物竞争性抑制的影响。     

Kinetics of heat-induced polymerization of gliadin

The kinetics of heat-induced polymerization of gliadin, that is, a mixture of monomeric wheat storage proteins, was studied using a model system. Samples were heated at pH 6.0 and 8.0 at 110, 120, and 130 °C for up to 240 min, and their extractabilities were compared under nonreducing and reducing (with 1% dithiothreitol) conditions. Extraction media were sodium dodecyl sulfate (SDS) containing buffer (pH 6.8, SDS buffer) and/or 70% ethanol. Gliadin cross-linking mainly resulted from intermolecular disulfide (SS) bond formation. At higher temperatures and, preferably, alkaline pH, intramolecular SS bonds in gliadin underwent β-elimination reactions, leading to the formation of dehydroalanine (DHA) and free sulfhydryl (SH) groups. The latter interchanged rapidly with SS bonds, leading to intermolecular SS bonds and gliadin extractability loss. When free SH groups had been formed, gliadin extractability in SDS buffer decreased following first-order reaction kinetics, the reaction rate constant of which increased with temperature and pH. Furthermore, the extractabilities of α- and γ-gliadin in 70% ethanol decreased according to first-order reaction kinetics. ω-Gliadin extractability was much less affected. Under the experimental conditions, gliadin polymerization through SH-SS interchange occurred much more rapidly than β-elimination of cystine.     

Kinetics and mechanism of imazosulfuron hydrolysis

Knowledge of the kinetics and pathways of hydrolytic degradation is crucial to the prediction of the fate and transport mechanism of chemicals. This work first describes the kinetics of the chemical hydrolysis of imazosulfuron, a new sulfonylurea herbicide, and evaluates the results to propose a degradation pathway. The hydrolysis of imazosulfuron has been studied in aqueous buffers both within the pH range 1.9-12.3 at ambient temperature (thermostated at 25 +/- 2 degrees C) and at pH 3.6 within the temperature range of 15-55 degrees C. The hydrolysis rate of imazosulfuron was characterized by a first-order kinetics, pH- and temperature-dependent, and accelerated by acidic conditions and higher temperatures. The calculated half-lives at pH 4.5 and 5.9 were 36.5 and 578 days, respectively. At pH 6.6, 7.4, 9.2, and 12.3 no significant change in imazosulfuron concentration was observed after 150 days. Half-lives were much lower at pH <4 (= imazosulfuron pK(a)), at which they ranged from 3.3 to 6.3 days. Moreover, a change in temperature from 15 to 25 degrees C in acidic conditions (pH 3.6) decreased the half-life of imazosulfuron by a factor of approximately 4.0; in any case, a 3-5-fold increase in the rate of hydrolysis was found for each 10 degrees C increase in temperature. In acidic conditions the only hydrolysis products were the two molecules resulting from the cleavage of the sulfonylurea bridge.     

嘧菌酯水解动力学研究

为指导合理使用嘧菌酯以及评价其环境特性提供依据,并为处理该药剂废水的研究提供基础参数,研究了嘧菌酯在不同温度和pH条件下水溶液中的降解情况。结果表明,嘧菌酯在水中相对稳定,温度和pH是影响嘧菌酯在水环境中降解的两个主要因素;在不同温度条件下,嘧菌酯的半衰期分别为56.1、37.7、15.5、13.6 d,水解速率常数随温度的升高而增加,说明嘧菌酯的水解受温度影响较大,低温抑制水解,高温促进水解;在不同pH值缓冲溶液中,嘧菌酯的半衰期分别为47.9、29.6、17.2 d,水解速率依次为pH9〉pH7〉pH5,说明嘧菌酯在偏碱性环境中稳定性较差。     

Water Adsorption Kinetics of Tobacco Seeds

The water adsorption kinetics of tobacco seeds at 10, 20 30 and 40°C and different relative humidities from 43·1 to 86·8% were investigated. The water adsorption curves obtained were well described by the Page equation. A suitable general empirical model was found that includes the effect of temperature and relative humidity.     

Kinetics and mechanism of lactosylation of alpha-lactalbumin

The lactosylation of alpha-lactalbumin in aqueous solution was followed at pH(c) = 6.0, 6.3, 7.0, 7.3, and 7.9 and constant ionic strength (I = 0.080) at 50-60 degrees C by reversed-phase high-performance liquid chromatography (RP-HPLC) and electrospray mass spectrometry (MS). The rate of the lactosylation reaction increased with increasing pH and with temperature most significantly at lower pH. The rate of lactosylation could be described by an acid dissociation curve corresponding to pK(a) of the epsilon-amino group of lysine in alpha-lactalbumin. From initial rates for conditions of excess of lactose, pseudo-first-order rate constants were calculated and further transferred into second-order rate constants by dividing with the lactose concentration. Second-order rate constants for protonated and unprotonated lysine in alpha-lactalbumin both showed Arrhenius behavior, and using transition-state theory, DeltaH# = 31 +/- 2 kJ/mol and DeltaS# = -266 +/- 48 J/(mol . K) were determined for the unprotonated form and DeltaH# = 158 +/- 49 kJ/mol and DeltaS# = 80 +/- 150 J/(mol . K) for the protonated form, respectively. On the basis of the marked differences in activation parameters, initial formation of a lactosylamine is suggested as rate-determining for reaction between lactose and a protonated lysine in alpha-lactalbumin, while subsequent water elimination to form a Schiff base becomes rate-determining for the unprotonated form.     

Kinetics of cadmium uptake by green algae

The kinetics of cadmium uptake by Selenastrum capricornutum Printz was studied at 21 °C and 0 °C and at four different concentrations of free cadmium (10^?9, 10^?8, 10^?7 and 10^?3 M). The free cadmium concentrations in the medium were kept constant through buffering by a chelating agent (NTA). Initial uptake occurred within 10 min at both temperatures, indicating a fast process. At 21 °C, the cadmium uptake increased during the experimental sampling times from 0.12 to 50 h, whereas at 0 °C, the cadmium uptake remained constant after the first sampling time. Apparently, two different processes were involved in cadmium uptake, a first fast, probably passive process and a second slower, possibly physiological process. The cadmium uptake processes are described with a generalized metalligand complex formation model. The experimental dissociation constants for the fast (K _R,F ) and the slow process (K _R,S ) were reproducible for different experiments and they were both in the order of 5 10^?6 mol L^?1. For the slow process, the uptake- and release rate constants (k₁ and k₂) were quantified; for two experiments, the mean value for k_i was 111±28 L mol^?1 h^?1 and the mean value for k ₂ was (5.1±1.8) 10^?4 h^?1. These values were calculated using the fitted value of the cadmium uptake in the fast process.     

戊唑醇在土壤中的光降解行为动力学研究

以高压汞灯为光源, 研究了戊唑醇在土壤中的光化学降解行为及各种因素对光降解的影响.结果表明, 戊唑醇在高压汞灯下的光降解符合化学反应一级动力学方程.戊唑醇在不同类型土壤中的光解速度为砂姜黑土>河潮土>红壤>棕壤>紫泥土, 这与土壤有机质和黏粒含量有关;随土壤含水量增加, 戊唑醇的光解速率加快, 主要是因为水分增加了农药分子在土壤中的移动性;中性环境较酸或碱性环境更有利于戊唑醇的光解;当土壤中戊唑醇的浓度为20～100 mg·kg-1时, 其光解速率与浓度呈负相关关系;表面活性剂十二烷基苯磺酸钠和十六烷基三甲基溴化铵对戊唑醇的降解均具有光猝灭作用;不同添加剂量的尿素对戊唑醇的光解几乎均表现出光猝灭作用, 氯化钾则表现为敏化作用.高压汞灯下, 戊唑醇在土壤中降解半衰期为10～22 min.     

几种土壤氟吸附动力学研究

采用平衡法对我国几种土壤氟吸附的动力学过程进行了研究。结果表明,不同土壤氟吸附的动力学参数差异很大,黄壤的最大吸附量最高,棕壤最低,棕壤的平衡时间最短,石灰土的平衡时间最长。不同土壤的氟吸附动力学参数与土壤理化性质有很大相关性。供试土壤的氟吸附动力学过程用双常数方程和E lovich方程描述获得了良好的拟合效果。而一级动力学方程和二级动力学方程都不适合土壤氟吸附动力学过程的描述。不同土壤的k值和β值证明黄壤较其他土壤吸附速率大,对加入土壤中氟的缓冲性大。