The objective of this study is to determine the effects of barrel temperature and moisture content on the physicochemical properties of texturized vegetable protein (TVP). The water absorption index, water solubility index, texture, integrity index, color, and scanning electron micrograph of the TVP were analyzed. The extrusion conditions consisted of barrel temperature (110, 130, and 150oC) and moisture content (40, 45, and 50%) at a fixed screw speed of 250 rpm. The TVP extruded at 150oC barrel temperature and bearing 50% moisture content had higher water absorption index and water solubility index. Elastic force, cohesiveness, and color differences were the highest in the TVP extruded at 150oC barrel temperature and possessing 40% moisture content. However, the TVP at 150oC barrel temperature and having 40% moisture content had a lower integrity index than the TVP carrying moisture contents of 45 and 50%. The structure of the TVP extruded at 150oC barrel temperature and having 40% moisture content was found similar to a chicken breast tissue’s structure. In conclusion, 150oC barrel temperature and 40% moisture content are optimal conditional characteristics for the texturization of soy protein isolate and gluten.

This study aims to analyze the cooking and sensory characteristics of noodles to which different types and amounts of apples were added. Apple noodles were made by the addition of apple flour and apple concentrate to wheat flour in proportions of 0, 5, 10, 15, and 20%, respectively. Cooking time, weight after cooking, water loss after cooking, and rehydration rate were analyzed as cooking characteristics. Hardness, adhesiveness, cohesiveness, springiness, and chewiness were measured as texture characteristics, whereas sensory evaluation was performed on the appearance, color, taste, aroma, texture, and overall preference of noodles. The cooking time decreased as the amount of apple added increased, and the weight after cooking, water loss after cooking, and rehydration rate increased. The hardness and chewiness were decreased and the adhesiveness was increased as the amount of apple added was increased. The sensory test of apple noodles showed a higher score in taste and overall preference than that of the control. Furthermore, the addition of apples tended to produce a high score in all sensory tests, indicating that the addition of apples has a good effect on the quality of noodles. In particular, the addition of 10% apple concentrate showed high scores in all the tested characteristics.

The aim of this study was to determine the effects of different soy protein concentrate (0, 15, 30, and 45%), defatted soy flour (0, 10, 20, and 30%), and wheat flour (10, 20, and 30%) contents replacing fish meal on physiochemical properties of extruded aquatic feed by using a twin screw extruder. The moisture content, barrel temperature, die diameter, and screw speed were adjusted to 45%, 137oC, 4 mm, and 250 rpm, respectively. With the higher amount of soy protein concentrate replacing fish meal, the expansion ratio, swelling ratio, and water stability increased significantly while specific length and water holding capacity decreased significantly. With the increasing defatted soy flour content, expansion ratio increased significantly, but specific length, water holding capacity and water stability decreased significantly. With increase in the wheat flour content, the specific length significantly decreased while the water stability significantly increased. In conclusion, aquatic feed quality was optimized in this study and could be used in the future.

The aim of this research is to evaluate the impact of various process conditions on the physical properties and digestibility of extruded fish feed at different barrel temperatures (120, 130, and 140oC) and moisture contents (35, 40, and 45%). The expansion ratio decreased with increasing the moisture content. The hardness was negatively correlated with the expansion ratio. The bulk density decreased by increasing moisture content. The water holding capacity increased by increasing the moisture content and barrel temperature. Soaking time significantly (p<0.05) affected water stability and the best water stability was observed in all samples soaked for 1 h, but water stability was also stable at 2 h and 3 h. There was a significant increase in the protein digestibility of extruded fish feed, compared to that of the raw material.

The present study aimed to investigate the effect of fermentation on physical properties of texturized vegetable protein (TVP) by using Bacillus subtilis. TVP was prepared by texturizing the mixture of isolated soy protein (50%), wheat gluten (40%) and corn starch (10%) with the use of twin-screw extruder at two different moisture contents (40% and 50%), 100 g min-1 feed rate, 200 rpm screw speed and 130°C die temperature. Then, TVPs were subjected to solid-state fermentation using B. subtilis at 37°C for 60 h. The texture (springiness, cohesiveness, chewiness and hardness), integrity index and color (lightness, redness and yellowness) of TVPs were determined before and after fermentation for 0, 12, 24, 36, 48 and 60 h, respectively. The springiness and cohesiveness did not change significantly after fermentation in all samples. However, chewiness and hardness decreased with increased fermentation time with the lowest values observed at 60 h after fermentation of TVPs (both 40% and 50% MC). Integrity index of fermented TVPs was significantly reduced while fermentation time was increased. Integrity index started to decrease significantly at 36 h after fermentation in TVP extruded with 40% MC. In another TVP (50% MC), the integrity decreased at 24 h after fermentation but it maintained higher integrity index than TVP (40% MC) throughout the whole fermentation period. The significant total color change was observed with increased fermentation time. During fermentation, lightness and yellowness decreased but redness increased significantly. This study pointed out that TVP fermented by B. subtilis still has good texture, and thus has the potential to become an attractive food for consumers who usually avoid fermented foods due to rotten appearance with no texture.

Macrophages play a pivotal role in the innate and adaptive immune systems. This study investigated the immuno-modulatory activities of polysaccharides separated from Chrysanthemum zawadskii var. latilobum (CZPS) in macrophages. Polysaccharides from Chrysanthemum zawadskii var. latilobum were extracted by the ethanol precipitation method. RAW 264.7 mouse macrophage cell line was treated with CZPS (4 to 128 μg/mL), and there was no cytotoxicity at a dose below 32 μg/mL. The levels of nitric oxide (NO) and pro-inflammatory cytokines (tumor necrosis factor (TNF)-α and interleukin (IL)-6, IL-1β) production in the CZPS treated group (32 μg/mL) were 6.5±0.12 μM (NO), 1252.8±79.85 (TNF-α), 305.4±29.41 (IL-6), and 683.3±59.71 (IL-1β), respectively, and they were significantly increased when compared to the control group; 2.2±0.03 μM (NO), 452.3±38.34 (TNF-α), 31.7±5.75 (IL-6), and 184.1±11.52 (IL-1β). Additionally, protein expression of inducible nitric oxide synthase (iNOS) and phosphorylation of MAPKs and NF-κB expression were significantly increased upon CZPS treatment. Therefore, these results indicated that polysaccharides separated from Chrysanthemum zawadskii var. latilobum (CZPS) may have a potential immunomodulatory activity in macrophages through MAPKs and NF-κB signaling, and this information is useful for the development of immune enhancing adjuvant materials using a natural ingredient.

A Numerical simulation on the thermal flow performance was carried out to propose the incinerator type for the domestic refuses and to investigate the design factor and operating conditions. The SSTI(Standard Stoker Type Incinerator) proposed in this study was modified from the type with central flow. It has the characteristics of good mixing between refuse and hot combustion gas in primary combustion chamber and between unburned gas inflowing and secondary air jet in secondary chamber. By predictive results, the SSTI was no recirculation zone in secondary chamber so that mixing time was increased with high residence time. It has good characteristics of combustion and low emission. Parametric screening studies have been understood with phenomenon of combustion in incinerator.