Nontraditional Applications of Ultra-High-Pressure Technology in Agricultural Products Processing (Advanced Topics in Science and Technology in China, 69)

Ultra-high-pressure technology has been taking the sterilization and inactivation of agricultural products and food as core research and application fields since its birth. This book first outlines the basic principles of ultra-high pressure and then introduces non-traditional applications of the ultra-high-pressure technology in agricultural products such as Baijiu (the Chinese liquor), brown rice, and wood. These applications were discovered by the author, as well as the representative quality improvements of treatment objects brought by these applications. Finally, the author puts forward his own ideas on the non-traditional application trend of ultra-high-pressure technology in the future. This book aims to broaden the thinking for the application and research of ultra-high-pressure technology in agricultural product processing and propose specific ideas for future research and application in this field on the basis of the author’s current research. Preface 6 Contents 8 1 Chinese Liquor and Related Introduction 12 1.1 Overview of Chinese Liquor 12 1.1.1 Origin of Chinese Liquor 12 1.1.2 General Situation of the Chinese Liquor Industry 13 1.1.3 Chinese Liquor Aging Technology and Existing Problems 15 1.2 Status of Research on Aging Technology 16 1.2.1 High Temperature 16 1.2.2 Light 17 1.2.3 Microwave 18 1.2.4 Electric Field 19 1.2.5 Other Technologies 20 1.3 Ultra-High-Pressure Treatment 21 1.3.1 Overview of Ultra-High-Pressure Treatment 21 1.3.2 Research on UHP in the Field of Wine Aging 22 2 Introduction to Brown Rice and Related Substances 25 2.1 Introduction to Brown Rice 25 2.1.1 Nutritional Value of Brown Rice 25 2.1.2 Physicochemical Properties of Brown Rice 29 2.1.3 Problems with Brown Rice 33 2.1.4 Opportunities and Challenges in the Development of Brown Rice Industry 35 2.2 Application of UHP Technology in Agricultural Products 36 2.2.1 Introduction to UHP Technology 36 2.2.2 Application of UHP in Processed Food Crops 38 2.3 UHP Technology for Brown Rice Modification 43 2.3.1 Quality 43 2.3.2 Physicochemical Properties 46 2.4 Other Modification Techniques for Brown Rice 52 2.4.1 Milling 52 2.4.2 Germination and Pregelatinization 53 2.4.3 Freeze–Thaw Treatment 54 3 Fast-Growing Forest and Related Introduction 56 3.1 Fast-Growing Forest 56 3.1.1 Introduction to Fast-Growing Forest 56 3.1.2 The Main Challenges of Fast-Growing Forest Development 57 3.2 Research Progress in Wood Modification Technology 57 3.2.1 Transverse Densification Modification Technology 58 3.2.2 Impregnation Modification Technology 61 3.2.3 Heat Treatment Modification Technology 63 3.2.4 Composite Modification Technologies 64 3.3 UHP Modification of Wood 65 3.3.1 Densification Modification of Wood 65 3.3.2 Impregnation Modification of Wood 68 4 Effect of UHP Processing on the Main Volatile Components and Aging Characteristics of Chinese Liquor 76 4.1 Introduction 76 4.1.1 Chinese Liquor 76 4.1.2 Processing Technology 77 4.1.3 Liquor Age Prediction 78 4.2 Changes in the Main Volatile Compounds of Chinese Liquor 79 4.2.1 Chinese Liquor Samples and Chemicals 79 4.2.2 Identification and Quantification Analysis 80 4.2.3 Changes in Main Volatile Compounds During Natural Aging 82 4.2.4 Impact of Ultra-High-Pressure Treatments on Main Volatile Compounds 86 4.2.5 Impact of Storage on Main Volatile Compounds 87 4.2.6 Principal Component Analysis Based on Seven Groups 89 4.3 Effect of the Ultra-High-Pressure Treatment on the Aging Characteristics of Chinese Liquor 90 4.3.1 Wine Samples and UHP Treatments 90 4.3.2 Electronic Nose Analysis 91 4.3.3 Chemical Analysis 95 4.3.4 Gas Chromatography Analysis 98 4.3.5 Sensory Analysis 100 4.4 Quality Assessment of Chinese Liquor with Different Ages and Prediction Analysis 101 4.4.1 Liquor Samples and Chemicals 102 4.4.2 Volatile Compounds 103 4.4.3 Electronic Nose Analysis 106 4.4.4 Prediction of Liquor Age 109 4.5 Summary 112 References 113 5 Improving Taste, Cooking Properties, and Digestibility of Brown Rice 114 5.1 Introduction 114 5.2 Changes in Quality Characteristics of Brown Rice After UHP Processing 115 5.2.1 Cooking Properties 115 5.2.2 Moisture Sorption 123 5.2.3 Rheological Properties 130 5.2.4 Color and Morphology 136 5.3 Effect of UHP Processing on the Rancidity of Brown Rice During Storage 140 5.3.1 Fat Acidity 140 5.3.2 Conjugated Dienes Content 142 5.3.3 Thiobarbituric Acid Value 145 5.4 Physicochemical Properties of Brown Rice Treated Using Three Different Methods 146 5.4.1 Processing Methods 147 5.4.2 Appearance Quality 148 5.4.3 Cooking Properties 149 5.4.4 Texture Properties 154 5.4.5 Rheological Properties 159 5.4.6 Microstructure 163 5.4.7 Starch 168 5.4.8 Phytochemical Content 175 5.4.9 Antioxidant Activity 179 5.5 Effect of UHP Performance on the Properties of Rice Bran Proteins 182 5.5.1 Preparation of Rice Bran Protein 184 5.5.2 UHP Treatment 184 5.5.3 Functional Properties of Rice Bran Protein 185 5.5.4 Surface Hydrophobicity 194 5.5.5 Protein Structure 195 5.6 Summary 198 References 200 6 Ultra-High-Pressure Modification of Wood: Densification and Dyeing 201 6.1 Introduction 201 6.2 Ultra-High-Pressure Densification of Wood 203 6.2.1 Mechanical Properties 206 6.2.2 Moisture Sorption Propertie 225 6.2.3 Dimensional Stability 237 6.2.4 Others 253 6.3 Ultra-High-Pressure Dyeing of Wood 262 6.3.1 Performance of Dyeing Treatments 263 6.3.2 Fractal Color of Wood 265 6.3.3 UV Accelerated Aging Test 267 6.3.4 Dye Uptake 268 6.3.5 Color Distribution of Interior Wood 270 6.3.6 EDX and SEM Analysis 271 6.4 Summary 272 References 273 7 Conclusion and Prospects 274