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30 results on '"Tai, Ngo Van"'

2. Synthesis Guidance Method for Air to Ground Missiles (AGM-ASM) in the Self-guided Phase

Author

Phương, Đỗ Văn, Ngọc, Nguyễn Tuấn, Long, Phương Hữu, Vụ, Đặng Công, Hoành, Trần Gia, Tài, Ngô Văn, Tưởng, Nguyễn Mạnh, Kacprzyk, Janusz, Series Editor, Gomide, Fernando, Advisory Editor, Kaynak, Okyay, Advisory Editor, Liu, Derong, Advisory Editor, Pedrycz, Witold, Advisory Editor, Polycarpou, Marios M., Advisory Editor, Rudas, Imre J., Advisory Editor, Wang, Jun, Advisory Editor, Nguyen, Thi Dieu Linh, editor, Dawson, Maurice, editor, Ngoc, Le Anh, editor, and Lam, Kwok Yan, editor

Published
2024
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13. Impact of foaming conditions on quality for foam-mat drying of Butterfly pea flower by multiple regression analysis

Author

Thuy Nguyen Minh, Phung La Bao, Tai Ngo Van, and Minh Vo Quang

Subjects
Ecology, Plant Science, Biochemistry, Genetics and Molecular Biology (miscellaneous), Ecology, Evolution, Behavior and Systematics
Abstract

In recent years, the Butterfly pea flower has been increasingly interested in its color and function. However, the preservation of the extract faced many difficulties; therefore, foam drying technology was applied to solve this problem. The study was conducted to determine the effect of foaming conditions, including albumin ratio, carboxymethyl cellulose (CMC) ratio, and whipping time on foam characteristics. At the same time, the multi-dimensional regression method was also used to determine the most suitable foaming conditions for the following process. The research results showed that all 3 factors strongly influenced the foaming process of pea flower extract. It could be concluded that the most suitable condition for foaming is to use 9.3% albumin, 0.79% CMC and stir for 19 min. Under these conditions, the foam expansion and stability were 584.79% and 96.44% respectively. The powder obtained from the foam drying of Butterfly pea flower extract was also analyzed for quality. The temperature of 65 oC for 4 hrs gave relatively high-quality powder with protein content, anthocyanin and antioxidant activity of 9.89 g/100g, 1.15 mg/g and 87.34% respectively. In conclusion, the foam-mat dried powder from butterfly pea flower extract is suitable for other processing processes, especially in the processing of folk cakes, pasta and bread industry.

Published
2023

20. Lactic Acid Fermentation of Radish and Cucumber in Rice Bran Bed

Author

Thuy, Nguyen Minh, Ha, Ho Thi Ngan, Tai, Ngo Van, Thuy, Nguyen Minh, Ha, Ho Thi Ngan, and Tai, Ngo Van

Abstract

The Lactobacillus plantarum (L. plantarum) strain XK1.4 isolated from pickled vegetables was applied for cucumber and radish fermentation using rice bran. Fermented radish and cucumber pickles are the lactic acid fermentation products formed through the influence of microorganisms present in the environment. The main objective of the study is to select the appropriate rice bran type (white/yellow rice bran) and treatment methods (roasting time), and also choose suitable fermentation conditions (initial microbial population and added salt content) for traditional pickled cucumber and white radish with appropriate lactic acid content and high acceptability by consumers. The results showed that the quality of white bran was better than yellow bran and less oxidized, the total free fatty acid was also much lower than that of yellow bran. It was found that the lactic acid content analyses provided significant different results for the samples, compared to the control (without inoculant addition). The pickled samples for which L. plantarum strain XK 1.4 was used displayed a better fermentation process. The lower concentration of bacteria added in the initial stage, the lower the acid content of the rice bran medium and the fermented products where L. plantarum strains were added. L. plantarum grew rapidly in rice bran fermenting bed of 10 CFU g at 25-26 °C and 3% NaCl. With the appropriate selection of fermentation parameters, it only takes about 4 days for the fermentation process (2 days of preparing rice bran medium and 2 days of fermenting white radish and cucumber) with high lactic acid content and consumer’s acceptability.

Published
2022

25. OSMOTIC DEHYDRATION OF WHITE RADISH (Raphanus Sativus L.) SLICES: MASS TRANSFER CHARACTERISTICS AND MODELING.

Author

THUY, NGUYEN MINH, NHI, DINH THI, MINH, VO QUANG, and TAI, NGO VAN

Subjects
RADISHES, MASS transfer, STANDARD deviations
Abstract

White radish sliced at 4 mm thickness was dehydrated by traditional osmotic dehydration (TOD) with nine types of osmotic solutions prepared by a randomized combining three levels concentration of sucrose and sodium chloride. The mass transfer characteristics were evaluated through the moisture diffusivity (Dm) and solid diffusivity (Ds), the fit of model was also estimated based on three popular models, including Newton, Henderson, and Pabis and Weibull. The results showed that white radish had the highest Dm and Ds value in the 4% salt and 15% sucrose solution, which presented that the fastest transfer process occurred in this solution. In addition, the Weibull model was the best model due to the highest R² and the lowest root mean square error and chi-square, which means this model could fully describe the mass transfer (moisture/solid transfer) behavior of white radish. [ABSTRACT FROM AUTHOR]

Published
2022
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30. Optimization of carrot fermentation conditions in rice bran bed using Lactobacillus plantarum.

Author

Thuy NM, Ha HTN, and Tai NV

Subjects
Fermentation, Lactic Acid, Daucus carota, Lactobacillus plantarum, Oryza
Abstract

Background: A statistical model was developed in this study to describe lactic acid production through a fermentation process of carrot in a rice bran bed by Lactobacillus plantarum., Methods: Response surface methodology (RSM) based on Box-Behnken design was employed to statistically evaluate and optimize the conditions for maximum lactic acid production., Results: The significance and interaction of salt concentration, water and initial L. plantarum starter density on final lactic acid content were found. With the use of the developed quadratic model equation, a maximum achieved lactic acid content of 1.35% was obtained in a rice bran bed fermentation process at optimum operating conditions of approximately 2.95% salt, 48.24% water and 2.9 log cfu/g of L. plantarum. After fermentation, the amount of total polyphenol content, antioxidant activity and carbohydrate had increased while the β-carotene in carrot was significantly retained (92.84%)., Conclusions: The above results could provide a practical basis for the fermentation process in rice bran bed to produce a delicious and reliable product using L. plantarum strain XK 1.4 which could be a significant contribution to the food industry.

Published
2021
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