To enhance the value proposition of sweet potato and oat while broadening their applicability in further processing, this study systematically investigated the impact of oat flour incorporation ratios (5%-25% of sweet potato dry weight) on the quality attributes of sweet potato-oat composite dough and its resulting steamed cake products. The results showed that the addition of oat flour could promote the rheological, water retention, and thermomechanical properties of the composite dough and improve the internal microstructure, specific volume, texture, and other processing properties of the steamed cake products. The rheology, water retention, and protein stability of the dough were maximized when the proportion of oat flour was 25%. The textural properties of steamed cakes, hardness, elasticity, cohesion, adhesion, chewiness, and recovery significantly increased (p < 0.05) and viscosity significantly decreased (p < 0.05) with the addition of oat flour. It is noteworthy that thermodynamic properties, internal structure of the dough, and air holding capacity, which are critical for processing, showed the best results at 20% oat flour addition. Therefore, the addition of 20%-25% oats is recommended to produce composite doughs with optimal quality and processing characteristics. PRACTICAL APPLICATION: As living standards improve, traditional cereals may no longer able to meet people\'s health needs. Therefore, there is an urgent consumer demand for nutritious, tasty alternatives to staple foods. In this study, oat flour and sweet potato mash were mixed to make sweet potato-oat cake, and the effect of ingredient ratio on the performance and quality of composite dough containing sweet potato-oat flour was analyzed, thus proposing an innovative approach to the research, development, and industrial production of sweet potato and oat food products.

This study aimed to investigate the effects of edible gum addition on moisture changes in freeze-dried restructured strawberry blocks (FRSB), which involved five groups: the control, 1.2% guar gum, 1.2% gelatin, 1.2% pectin, and the composite group with 0.5% guar gum, 0.5% gelatin, and 0.45% pectin. The results indicated that the drying rates of the five groups of FRSB presented similar early acceleration and later deceleration trends. Moisture content in FRSB was linearly predicted by peak area of low field nuclear magnetic resonance with R2 higher than 0.90 for all the five groups. The FRSB samples in the gelatin and composition groups formed a denser porous structure and had a lower hygroscopicity after four days of storage. This study provides a theoretical basis for controlling the processing of FRSB.

The effect of temperature fluctuations on the freshness of shrimp in simulated trays was investigated by setting a freeze-thaw (F-T) cycle of 12 h after freezing at -20 °C and thawing at 1 °C under refrigeration. The results showed that the shrimp\'s physicochemical properties deteriorated to different extents with the increase in F-T cycles. The total colony count of shrimp was 6.07 lg CFU/g after 21 cycles, and the volatile saline nitrogen content reached 30.36 mg/100 g, which exceeded the edible standard. In addition, the sensory quality and textural properties (hardness, elasticity, chewiness, and adhesion) declined to different degrees with increased F-T cycles. LF-NMR and protein property measurements showed that F-T cycles resulted in reduced water holding capacity and protein denaturation, which were the main factors leading to the deterioration of shrimp quality. Furthermore, flavor changes were analyzed using an electronic nose sensor to establish a freshness model. The W1W, W1S, W2S, and W5S sensors were correlated with the quality changes in shrimp and used as the main sensors for detecting the freshness of Penaeus vannamei. As a result, to better maintain the overall freshness, temperature fluctuations should be minimized in sales and storage, and fewer than 8 F-T cycles should be performed.

With global climate warming, warming and drying in Northeast China are becoming more and more serious. To understand the effects of drought on the radial growth of Fraxinus mandshurica at different slope positions in Xiaoxing\'an Mountains, we analyzed the responses of xylem anatomical characteristics of F. mandshurica to moisture change at different slope positions by wood anatomi-cal method. The results showed that F. mandshurica on the upper and lower slope positions were the same in the changes of xylem anatomical parameters. The abundance of vessels showed a linear distribution, the maximum vessel area and total vessel area showed a logarithmic distribution, while the average vessel area showed a partial normal distribution. There were significant differences in many anatomical parameters among different slope positions. The abundance and area of vessels on the lower slope positions were larger than those on the upper slope positions. Most of the anatomical parameters were significantly positively correlated with daily accumulated temperature, though there were some differences between them. The total vessel area of F. mandshurica on the upper slope positions was positively correlated with the daily mean temperature, while the number and total area of vessels were positively correlated with the relative humidity. The correlation on the upper slope positions was stronger than that on the lower slope positions. The minimum vessel area was negatively correlated with daily accumulated temperature and relative humidity on the upper slope positions, while the total vessel area was positively correlated with relative humidity on lower slope positions. The warming and drying climate would reduce the area and number of vessels in F. mandshurica, but would not affect the distribution of vessels, while the distribution of vessels on the upper and lower slope positions was generally the same. The current climate warming and drying do not limit but promote the radial growth of F. mandshurica.
随着气候变暖,东北地区暖干化加剧。为了解干旱胁迫对小兴安岭地区不同坡位水曲柳径向生长的影响,采用木材解剖学方法,分析了水曲柳木质部解剖特征对不同坡位水分变化的响应。结果表明: 上、下坡位水曲柳木质部解剖参数整体上变化趋势一致,导管数量呈线性分布,最大导管面积和总导管面积总体上呈对数分布,平均导管面积总体上呈偏正态分布。不同坡位多个解剖参数均存在显著差异,下坡位导管数量、导管面积总体上大于上坡位。大部分解剖参数与日积温呈显著正相关,但存在一定差异,上坡位水曲柳总导管面积与日均温呈正相关,导管数量、总导管面积与相对湿度呈正相关,相关性均大于下坡位。上坡位最小导管面积与日积温和相对湿度呈显著负相关;而下坡位,总导管面积与相对湿度呈显著正相关。气候暖干化会导致水曲柳导管面积和导管数量相对减少,但基本上不影响导管分布状况,上、下坡位导管分布基本一致。目前,气候暖干化未限制而是促进了水曲柳的径向生长。.