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In this study, japonica rice, glutinous rice flour and green tea powder were used as the main raw materials to develop rice cake contained green tea and optimize the formula. By using single factor experiments and orthogonal experiments to optimize the formula, its quality was detected and analyzed. The optimum formula of rice cake contained green tea was obtained by orthogonal test optimization: The additive amount of green tea powder and white granulated sugar was 3% and 7.5%, the ratio of japonica rice flour to glutinous rice flour was 1:2. Under this formula condition, the comprehensive score of green tea rice cake was 85.60 points. The results of electronic nose showed that the difference of volatile compounds of rice cake contained green tea were mainly sulfur compounds and nitrogen oxides compared with the control group without green tea. The antioxidant test results showed that the total phenolic content, DPPH·, and ABTS+· clearance rate of green tea rice cake were all improved compared with the control. The results of in vitro digestion experiments showed that the addition of exogenous green tea could effectively reduce the in vitro digestion rate of rice cakes, while its resistant starch content increased and its rapid digestion starch content decreased.

In order to improve the flavor and nutritional value of stir-fried rice, this study used Agaricus bisporus powder and indica rice powder as raw materials, and obtained Agaricus bisporus stir-fried rice by extrusion granulation and frying. Response surface methodology was used to optimize the technological formula, and then the nutritional components and flavor components were analyzed. The results showed that the best formula of stir-fried rice with Agaricus bisporus was as follows: The frying temperature 170 ℃, the frying time 79 s, and the addition of Agaricus bisporus powder 5.90%. On this basis, the comprehensive score of Agaricus bisporus stir-fried rice was 86.80±0.47, which was close to the theoretical prediction. The nutritional results showed that compared with the blank stir-fried rice, the total starch content of the stir-fried rice with Agaricus bisporus decreased significantly (P

Rice grain yield and quality are negatively impacted by high temperature stress. Irrigation water temperature significantly affects rice growth and development, thus influencing yield and quality. The role of cooler irrigation water in counteracting high temperature induced damages in rice grain yield and quality are not explored. Hence, in the present study two rice hybrids, Liangyoupeijiu (LYPJ) and IIyou 602 (IIY602) were exposed to heat stress and irrigated with water having different temperatures in a split-split plot experimental design. The stress was imposed starting from heading until maturity under field-based heat tents, over two consecutive years. The maximum day temperature inside the heat tents was set at 38 °C. For the irrigation treatments, two different water sources were used including belowground water with cooler water temperature and pond water with relatively higher water temperature. Daytime mean temperatures in the heat tents were increased by 1.2–2.0 °C across two years, while night-time temperature remained similar at both within and outside the heat tents. Cooler belowground water irrigation did have little effect on air temperature at the canopy level but decreased soil temperature (0.2–1.4 °C) especially under control. Heat stress significantly reduced grain yield (33% to 43%), panicles m−2 (9% to 10%), spikelets m−2 (15% to 22%), grain-filling percentage (13% to 26%) and 1000-grain weight (3% to 5%). Heat stress significantly increased chalkiness and protein content and decreased grain length and amylose content. Grain yield was negatively related to air temperature at the canopy level and soil temperature. Whereas grain quality parameters like chalkiness recorded a significantly positive association with both air and soil temperatures. Irrigating with cooler belowground water reduced the negative effect of heat stress on grain yield by 8.8% in LYPJ, while the same effect was not seen in IIY602, indicating cultivar differences in their response to irrigation water temperature. Our findings reveal that irrigating with cooler belowground water would not significantly mitigate yield loss or improve grain quality under realistic field condition. The outcome of this study adds to the scientific knowledge in understanding the interaction between heat stress and irrigation as a mitigation tool. Irrigation water temperature regulation at the rhizosphere was unable to counteract heat stress damages in rice and hence a more integrated management and genetic options at canopy levels should be explored in the future.

In order to improve the nutritional value of traditional fried rice and improve its flavor components, this study took indica rice flour as raw material, added an appropriate proportion of Lentinus edodes powder, squeezed the rice by extruding and granulating Lentinus edodes, and then obtained instant extruded Lentinus edodes stir-fried rice after stir-frying treatment. A response surface methodology was used to optimize the best process of extruded Lentinus edodes stir-fried rice, followed by an analysis of its nutritional and flavour components, to provide a reference for the development and production of recombinant stir-fried rice. The results showed that the optimal process conditions for extruded Lentinus edodes stir-fried rice were: the amount of Lentinus edodes powder 5.60%, the stir-frying temperature 225 ℃, the frying time 60 s. Under the optimized conditions, the comprehensive score of extruded Lentinus edodes stir-fried rice was 80.62±0.55, closed to the theoretical predicted value. The results of the basic nutrient composition showed an increase significantly in total dietary fibre content and fat content and a decrease significantly in total starch content (P

Auricularia cornea var. Li., as an edible mushroom rich in various nutrients, could be widely used in noodle food. This study aimed to investigate the effect of Auricularia cornea var. Li. (AU) powder on the gel properties, structure and quality of starch noodles. Taking the sample without adding AU powder as a control, the addition of AU powder enhanced the peak viscosity, trough viscosity, final viscosity, breakdown, setback, peak time, gelatinization temperature, G′ (storage modulus) and G′′ (loss modulus). Meanwhile, the incorporation of AU powder significantly enhanced the stability of the starch gel structure and contributed to a more ordered microstructure also promoting the short-term aging of starch paste. In vitro digestion results displayed lower rapid digestibility (21.68%) but higher resistant starch content (26.58%) with the addition of AU powder and increased breaking rate, cooking loss, swelling index and a* and b* values. However, it decreased dry matter content and L*, particularly the reducing sugar content significantly increased to 4.01% (p < 0.05), and the total amino acid content rose to 349.91 mg/g. The GC-IMS library identified 51 VOCs, and the OPLS-DA model classified 18 VOCs (VIP > 1). Overall, the findings indicate that starch noodles with the addition of AU powder may provide greater nutritional quality, gel stability and starch antidigestibility.

Foods containing tea could be widely utilized due to the addition of good tea ingredients, especially large-leaf yellow tea, which is rich with a good flavor. Applying this change to bread containing tea would improve its product quality. In this research, large-leaf yellow tea bread (LYB), possessing a special flavor, was developed using ultrafine large-leaf yellow tea powder and flour as the main raw materials. The amount of ultrafine large-leaf yellow tea powder added to bread was optimized using texture, sensation, and specific volume as comprehensive evaluation indicators. At the optimal dosage, the free amino acids, volatile flavor compounds, antioxidant activity, and in vitro starch digestibility of LYB were measured. Response surface optimization experimental results showed that the comprehensive score of bread was highest when the added amount of ultrafine large-leaf yellow tea powder was 3%. In particular, compared to blank bread (BB), adding ultrafine large-leaf yellow tea powder into bread could effectively increase its amino acid composition, enhance its volatile flavor compounds, improve the antioxidant capacity, and reduce the digestibility of starch.

Rice plants are highly sensitive to high-temperature stress, posing challenges to grain yield and quality. However, the impact of high temperatures on the quality of high-quality hybrid rice during the booting stage, as well as the differing effects of the booting and grain-filling stages on grain quality, are currently not well-known. Therefore, four high-quality hybrid rice were subjected to control (CK) and high-temperature stress during the booting (HT1) and grain-filling stages (HT2). Compared to the control, HT1 significantly reduced the spikelets panicle−1 (16.1%), seed setting rate (67.5%), and grain weight (7.4%), while HT2 significantly reduced the seed setting rate (6.0%) and grain weight (7.4%). In terms of quality, both HT1 and HT2 significantly increased chalkiness, chalky grain rate, gelatinization temperature, peak viscosity (PV), trough viscosity (TV), final viscosity (FV), and protein content in most varieties, and significantly decreased grain length, grain width, total starch content, and amylose content. However, a comparison between HT1 and HT2 revealed that the increase in chalkiness, chalky grain rate, PV, TV, and FV was greater under HT2. HT1 resulted in a greater decrease in grain length, grain width, total starch content, and amylose content, as well as an increase in protein content. Additionally, HT1 led to a significant decrease in amylopectin content, which was not observed under HT2. Therefore, future efforts in breeding and cultivating high-quality hybrid rice should carefully account for the effects of high temperatures at different stages on both yield and quality.

Using indica rice flour as the main raw material and adding blueberry residue powder, the indica rice expanded powder (REP) containing blueberry residue was prepared by extrusion and comminution. The effects of extrusion processing on the nutritional components, color difference, antioxidant performance and volatile organic compounds (VOCs) of indica rice expanded powder with or without blueberry residue were compared. The results showed that the contents of fat and total starch decreased significantly after extrusion, while the contents of total dietary fiber increased relatively. Especially, the effect of DPPH and ABTS+ free radical scavenging of the indica rice expanded flour was significantly improved by adding blueberry residue powder. A total of 104 volatile compounds were detected in the indica rice expanded powder with blueberry residue (REPBR) by Electronic Nose and GC—IMS analysis. Meanwhile, 86 volatile organic compounds were successfully identified. In addition, the contents of 16 aldehydes, 17 esters, 10 ketones and 8 alcohols increased significantly. Therefore, adding blueberry residue powder to indica rice flour for extrusion is an efficient and innovative processing method, which can significantly improve its nutritional value, antioxidant performance and flavor substances.

A regional integrated energy system (RIES) is an electricity-centric multi-energy system that can realize the mutual conversion of electricity, heat, cold, and other energy. Through multi-flexible resource interaction and the transaction of multi-investment entities, the efficiency of energy utilization can be improved. To systematize energy-consuming entities and scale photovoltaic-based renewable energy in a distribution network, the energy-consuming behavior, energy-producing schedule, and trading strategy can be coupled. Considering the interaction between the energy-consuming behavior and the uncertainty of distributed photovoltaic output, an optimal operation method for RIES is proposed on the basis of social network theory and an uncertain evolutionary game method in this paper. From the perspective of the operator, the overall profits of RIES are maximized considering the entity characteristics of both the demand and the supply side. A case study shows that the proposed method can ensure the reasonable distribution of profit among the investment entities. A closer social relationship between energy-consuming entities or a lower transaction risk cost of energy-producing entities can increase the overall energy transaction profit.

Battery energy storage systems (BESSs) are able to facilitate economical operation of the grid through demand response (DR), and are regarded as the most significant DR resource. Among them, distributed BESS integrating home photovoltaics (PV) have developed rapidly, and account for nearly 40% of newly installed capacity. However, the use scenarios and use efficiency of distributed BESS are far from sufficient to be able to utilize the potential loads and overcome uncertainties caused by disorderly operation. In this paper, the low-voltage transformer-powered area (LVTPA) is firstly defined, and then a DR grid edge controller was implemented based on deep reinforcement learning to maximize the total DR benefits and promote three-phase balance in the LVTPA. The proposed DR problem is formulated as a Markov decision process (MDP). In addition, the deep deterministic policy gradient (DDPG) algorithm is applied to train the controller in order to learn the optimal DR strategy. Additionally, a life cycle cost model of the BESS is established and implemented in the DR scheme to measure the income. The numerical results, compared to deep Q learning and model-based methods, demonstrate the effectiveness and validity of the proposed method.