Wencheng Huang

In this study, based on the physical and mechanical parameters of Camellia oleifera, the mechanical model of Camellia oleifera was rebuilt and analysed to reveal the damage mechanism of fruit shell breakage. The results revealed that under the same conditions (e.g., axial loading form), the stress of the fruit uniformly diffused from the extrusion point to the periphery and depth, and the maximum equivalent stress was 9.4104 Mpa. While under radial loading, the stress of the fruit extended axially along the dorsal line of the tea seed, and the maximum equivalent stress was 6.9467 Mpa. The maximum stress under the two loading modes occurred at the joint between the middle column of the shell and the calyx. The increased loading displacement decreased the stress on the fruit, making it easier to break the shell of Camellia oleifera by radial extrusion. The results can serve as a reference for the development of different equipment to break the shell of the Camellia oleifera fruit.

Alterations of aroma properties and aroma‐related attributes of sugarcane juice during thermal processing under different temperatures (90, 100, and 110 ℃) and treating time (10 s, 20 s, and 30 s) were assessed in this study. Changes in the volatility of aroma compounds were extremely complicated and respected to thermal processing conditions. Fructose, serine, and glutanic acid of sugarcane juice were increased at first and decreased at the end of treatment at high temperature. Phenolic compounds and PPO activity presented the decrease trends throughout the thermal treatment. The thermal processing of sugarcane juice could be roughly divided into three stages based on the cluster analysis of all the data in this study. Sugars, amino acids, and phenolic compounds might be important potential precursors of aroma deteriorating reactions. The comprehensive analysis of aroma relevant compounds and enzyme activities was beneficial for the investigation of degradation mechanism of aroma for sugarcane juice, and providing a theoretical basis for optimization of juice processing. Practical Application: This study demonstrated the changing process of aroma quality and associated compounds in sugarcane juice during thermal processing. This could help to find out the reasons of aroma degradations in sugarcane juice and other thermal sensitive juice. Our manuscript created a paradigm for future studies on the aroma quality control and parameter optimization during the processing of fruit and vegetable juice.