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Articles 31 - 60 of 533
Full-Text Articles in Life Sciences
Uncertainty Evaluation Of The Determination Of Total Sugar， Reducing Sugar， Chlorine， Potassium In Tobacco, Xu Yong, Li Chao, Yang Qianxu, Qin Yunhua, Jiang Wei, Liu Zhihua, Wu Yiqin, Jiang Ciqin, Zhang Chengming, Liu Wei
Uncertainty Evaluation Of The Determination Of Total Sugar， Reducing Sugar， Chlorine， Potassium In Tobacco, Xu Yong, Li Chao, Yang Qianxu, Qin Yunhua, Jiang Wei, Liu Zhihua, Wu Yiqin, Jiang Ciqin, Zhang Chengming, Liu Wei
Food and Machinery
The uncertainty in the measurement for determination of the total sugar, reducing sugar, chlorine, potassium in tobacco by the continuous flow method was evaluated with the actual instance. The influence factors on the uncertainty in the measurement for determination of total sugar, reducing sugar, chlorine, potassium content were analyzed, the component and combined uncertainties were calculated, and the expanded uncertainties of the above three components were 0.44%, 0.40%, 0.02% and 0.06%, respectively, which providing the credibility and confidence interval to the measurement results.
Analysis Of The Differences Of Heavy Metal Enrichment Between Silver Carp And Aristichthys Nobilis In East Dongting Lake, Liu Xiaowei, Lu Weiya, Xue Minmin, Li Zhonghai
Analysis Of The Differences Of Heavy Metal Enrichment Between Silver Carp And Aristichthys Nobilis In East Dongting Lake, Liu Xiaowei, Lu Weiya, Xue Minmin, Li Zhonghai
Food and Machinery
To evaluate the pollution of heavy metal in east Dongting Lake and analyze the differences of enrichment of heavy metal between silver carp and aristichthys nobilis, this experiment determined the concentration of five different heavy metals, including Cr, Cu, Cd, Pb and Hg, in sediment and tissues of silver carp and Aristichthys nobilis. Results show that the concentration of Cr in sediment belongs to the first state level in soil standard, the concentrations of Cu, Pb and Hg belong to the second state level in soil standard, the concentration of Cd is 2 times of the third state level in …
Antibacterial Activity Of Fractions And Chemical Constituents Analysis Of Dichloromethane Fraction From Bletilla Striata, Wu Yongxiang, Cheng Manhuai, Jiang Haitao, Hou Shuzeng, Wan Zhibing
Antibacterial Activity Of Fractions And Chemical Constituents Analysis Of Dichloromethane Fraction From Bletilla Striata, Wu Yongxiang, Cheng Manhuai, Jiang Haitao, Hou Shuzeng, Wan Zhibing
Food and Machinery
Bletilla striata extracts were prepared by methanol circumfluence extraction. Five different polarity fractions were obtained by extraction in turn with n-hexane, dichloromethane, ethyl acetate, n-butanol and water. The inhibiting effects on E. coli, S.aureus, B.subtilis and P.aeruginos were measured by using filter paper disc diffusion method and minimum inhibitory concentration (MIC) method. The chemical constituents of the active fraction were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the methanol extract, n-hexane and dichloromethane fractions exhibited significant inhibition against four common bacterial strains. Dichloromethane fraction presented the best antibacterial effect than other fractions (P＜0.05). Dichloromethane fraction exerted potent …
Influence Of Two Ddifferent Nnozzle Fforms On The Flow Ffield And Heat Transferring Characteristics Of Qquick Freezer, Wang Jinfeng, Li Wenjun, Xie Jing, Yang Dazhang, Liu Yuyan, Lu Weihua, Yang Xiaoyan
Influence Of Two Ddifferent Nnozzle Fforms On The Flow Ffield And Heat Transferring Characteristics Of Qquick Freezer, Wang Jinfeng, Li Wenjun, Xie Jing, Yang Dazhang, Liu Yuyan, Lu Weihua, Yang Xiaoyan
Food and Machinery
In this study, V type slit nozzle and straight seam hole plate in a quick freezer was used to invetigatethe effect by the change of distance (H) between the nozzle and the plate surface on the internal flow field and the pressure field in a freezer with these two kinds of nozzle structures under the same air condition. Moreover, the metal surface heat transfer characteristics were also studied. The results showed that the flow resistance of the straight slot seam orifice was smaller than that of the V type slot nozzle along the cross-flow direction. The pressure range along cross …
Study Of Ozone And Electron Beam Irradiation On Degradation Of Zearalenone And Ochratoxin A, Luo Xiaohu, Li Ke, Wang Ren, Xing Jiali, Wang Li, Du Zhihong, Pan Lihong, Sun Dongling, Li Yanan, Chen Zhengxing
Study Of Ozone And Electron Beam Irradiation On Degradation Of Zearalenone And Ochratoxin A, Luo Xiaohu, Li Ke, Wang Ren, Xing Jiali, Wang Li, Du Zhihong, Pan Lihong, Sun Dongling, Li Yanan, Chen Zhengxing
Food and Machinery
Mycotoxin contamination caused by Zearalenone (ZEN) and Ochratoxin A (OTA) is widespread for being prone to happen and hard to degrade. In this paper, the effects of ozone and electron beam irradiation (EBI) on the degradation of Zearalenone and Ochratoxin A were investigated. After 10 s of 2.0 mg/L ozone treatment, the ZEN content decreased from 50 μg/mL to concentration undetectable. After 12 kGy of EBI, the degradation rate of ZEN was up to 86% and concentration of ZEN within 0.5～5.0 μg/mL had no significant different (P＜0.05), with the degradation of ZEN being faster in acetonitrile than methanol. After 30 …
Effect Of Hyaluronic Acid Coating On Fresh Quality Of Crucian Carp (Carassius Auratus) During The Partial-Freezing Storage, Guo Li, Wang Peng, Jiang Zhe, Guo Yanli, Zhou Fengchao, Chai Yunlei
Effect Of Hyaluronic Acid Coating On Fresh Quality Of Crucian Carp (Carassius Auratus) During The Partial-Freezing Storage, Guo Li, Wang Peng, Jiang Zhe, Guo Yanli, Zhou Fengchao, Chai Yunlei
Food and Machinery
The surface of Crucian carp (Carassius auratus) meat was coated with different concentrations of hyaluronic acid (HA) and stored at partial-freezing condition(-3 ℃) to study the effect of hyaluronic acid on its freshness preservation. The total volatile base-nitrogen (TVB-N), pH value, conductivity, thiobarbituric acid (TBA), water holding capacity, color and texture were measured as quality indexes to analyze the change of fish meat. The results showed that the meat quality of Crucian carp decreased slowly by combination of HA coating during the partial-freezing storage. The fish meat with 0.9% HA coating maintained its fresh quality on TVB-N (9.64 mg/100 g), …
Ultrasonic-Assisted Extraction Process And Characteristics Analysis Of Collagen From Schizothorax Prenanti Bone, Yan Qiuping, Wu Yinglong, Li Yuee, Jiang Yan, Guo Yuchun, Qin Tao
Ultrasonic-Assisted Extraction Process And Characteristics Analysis Of Collagen From Schizothorax Prenanti Bone, Yan Qiuping, Wu Yinglong, Li Yuee, Jiang Yan, Guo Yuchun, Qin Tao
Food and Machinery
The ultrasonic-assisted acid extraction technology of collagen from Schizothorax prenanti bone was studied using univariate analysis and orthogonal test to improve the extraction rate. The purified collagen was analyzed by the methods of polyacrylamide gel electrophoresis , ultraviolet spectroscopy, amino acid and denaturation temperature analysis. The results showed that ultrasonic pretreat-ment increased the collagen extraction rate significantly. The optimal extracting conditions were as followed: extracting temperature 30 ℃, ratio of, liquid-solid 751 (mL/g), time for pre-treating by the ultrasonic 20 min, and extracted time. In the conditions, the collagen extraction ratio was 6.91% and the purity reached 89.74%. In addition, …
Study On Separation And Purification Process Of Fisetin From Cotinus Coggygria Leaves With Polyamide, Xu Na, Xu Kaiyang, Fang Fang, Shu Xiaoshun, Li Chiling
Study On Separation And Purification Process Of Fisetin From Cotinus Coggygria Leaves With Polyamide, Xu Na, Xu Kaiyang, Fang Fang, Shu Xiaoshun, Li Chiling
Food and Machinery
To study the separation and purification of fisetin from Cotinus coggygria leaves with polyamide by using the adsorption rate and elution rate of fisetin as index. The effects of sample flow rate, sample concentration, concentration of eluent and dosage on purification process were investigated from static and dynamic adsorption. The optimum process conditions were as followed: the sample flow rate was 1 mL/min, the sample concentration was 0.535 8 mg/mL, the sample volume was 2 BV, the eluent was 70% ethanol, and the eluent dosage was 4 BV. Conclusion: The crude extract of Cotinus coggygria leaves was refined three times …
Optimization On Mixed Fermentation Process With Brown Rice Ferment, Zhang Xupu, Bai Junyan, Liu Tengyun, Wu Rongrong, Cheng Shumei
Optimization On Mixed Fermentation Process With Brown Rice Ferment, Zhang Xupu, Bai Junyan, Liu Tengyun, Wu Rongrong, Cheng Shumei
Food and Machinery
The mixed fermentation process of enzymatic brown rice was optimized by the response surface method. In order to optimize the growth of Saccharomyces cerevisiae and Lactobacillus plantarum in short-term mixed fermented brown rice, the fermentation medium components of the traditional brown rice enzyme were optimized and the interaction between the constituent components was analyzed. Firstly, the main factors were analyzed by pre-experiemntal. The vital influencing factors of biomass, such as honey, brown rice and NaCl, were determined by Plackett-Burman test. The direction and step size of the steepest climbing test are set according to the three important factors effect intensity. …
Research Progress On Extraction Technology Of Active Components From Corn Bran, Zhao Erlao, Wang Minghua, Gao Ziyi, Zhao Sanhu
Research Progress On Extraction Technology Of Active Components From Corn Bran, Zhao Erlao, Wang Minghua, Gao Ziyi, Zhao Sanhu
Food and Machinery
Corn bran was the major byproducts of corn processing, which contained a variety of functional and active components. Based on the literature learning method and summarization, the Chinese research progresses on the extraction technology of corn bran active components in recent ten years were reviewed in this article. The research prospect of the corn bran active components had also been presented, which provided a reference for its overall and further research and development.
Design Of An Automatic Hamburg-Making Machine, Wang Tao, Chen Chengjun, Guo Yanbao, Liu Chengcheng
Design Of An Automatic Hamburg-Making Machine, Wang Tao, Chen Chengjun, Guo Yanbao, Liu Chengcheng
Food and Machinery
In order to reduce the high degree of dependence on human resources in the process of hamburger-making, an automatic hamburger-making machine was designed. The machine consisted of mechanical system and control system. The mechanical system included an oven, an overhead travelling crane system, a meat storage cabinet, a manipulator, a pallet trolley, an assembly line, a hamburger sauce adding mechanism and a vegetable adding mechanism. The control system included a touch screen, a communication system and a PLC (Programmable Logic Controller). The control system could regulate the mechanical system to complete a five-step task, including adding bread, adding meat, adding …
Antibacterial Effective Component Analysis Of Peristrophe Japonica, Zhang Lijuan, Wang Zheng, Liao Shanggao
Antibacterial Effective Component Analysis Of Peristrophe Japonica, Zhang Lijuan, Wang Zheng, Liao Shanggao
Food and Machinery
To determine the antibacterially effective fraction from Peristrophe japonica (Thunb.) Brem.and to clarify its chemical components. The ethanol extract of Peristrophe japonica (Thunb.) Brem. was separated by macroporous resin column chromatography eluted with water, 80% ethanol and acetone, respectively, to give the fractions A-C. The in vitro antibacterial effects of the fractions were determined by the disc diffusion test. The anti-bacterial potencies of the active fraction was then assessed in vitro by determining the MICs and MBCs. The chemical structures and relative contents of the components present in the antibacterially effective fraction were determined by gas chromatography-mass spectrometry (GC-MS). Each …
Effects Of Lactic Acid Bacteria And Yeast On Fermented Yak Milk Quality, Yu Mingjia, Suo Huayi, Li Jian, Xie Jie, Zhao Xin, Qian Yu, Ding Yangping, Zhang Yu
Effects Of Lactic Acid Bacteria And Yeast On Fermented Yak Milk Quality, Yu Mingjia, Suo Huayi, Li Jian, Xie Jie, Zhao Xin, Qian Yu, Ding Yangping, Zhang Yu
Food and Machinery
In order to clarify the role of lactic acid bacteria and yeast in the yak yogurt quality formation, by using the yak milk powder as the raw material, the yak yogurt as the fermentation agent, and inhibiting the yeast and lactic acid bacteria in fermention, respectivly, the indexes, for the flavor, taste and texture, were determined, and compared in the ordinary fermentation, inhibition of lactic acid bacteria, inhibition of yeast fermentation yogurt. The results showed that lactic acid bacteria and yeast had a key role in the formation of yak yogurt quality. The lactic acid bacteria had a great contribution …
Effects Of Different Mixing And Kneading Methods On The Quality Of Frozen Cooked Noodles, Shao Lifang, Zhu Kexue, Guo Xiaona
Effects Of Different Mixing And Kneading Methods On The Quality Of Frozen Cooked Noodles, Shao Lifang, Zhu Kexue, Guo Xiaona
Food and Machinery
In this paper, the effect of different mixing (vacuum, conventional and manual) and kneading (machine kneading, hand kneading and non-kneading) methods on the quality of frozen cooked noodles were studied. The different processing methods on the cooking and texture properties of the frozen cooked noodle were investigated, and by NMR analyzed the water changes, use SE-HPLC to analyze the changes in protein. The results showed that the frozen cooked noodlemixed in vacuum condition had the best texture and cooking properties, the highest percentage of A21 and the lowest SDS extractability. It showed that vacuum condition could promote the cross-linking …
Study On Physicochemical Properties And Digestibility Of The Resistant Starch From Dioscorea Opposite Thunb. Cv. Huaiqing, Ma Liping, Jiao Kunpeng, Luo Lei, Xiang Jinle, Zhang Xiaoyu, Fan Jinling, Zhu Wenxue
Study On Physicochemical Properties And Digestibility Of The Resistant Starch From Dioscorea Opposite Thunb. Cv. Huaiqing, Ma Liping, Jiao Kunpeng, Luo Lei, Xiang Jinle, Zhang Xiaoyu, Fan Jinling, Zhu Wenxue
Food and Machinery
The physicochemical characteristics and digestibility of native starch from Dioscorea opposite Thunb. cv. Huaiqing and its resistant starch produced by autoclave process preparation method have been analyzed and compared in the paper. Results showed that the shape of native starch granules from Dioscorea opposite Thunb. cv. Huaiqing was irregular ellipsoid and triangle with a smooth surface. The crystal form of naitive starch was type C. Resistant starch losing particle characteristic exhibited a lamellar structure with loose surface. Both of them were similar in chemical structure without new functional group in resistant starch granules. Compared with the native starch, the molecular …
Determination Of Five Arsenic Species In Aquatic Animals And Their Products By High Performance Liquid Chromatography And Inductively Coupled Plasma Mass Spectrometry, Wang Linpei, Zheng Yazhe, Peng Xinran
Determination Of Five Arsenic Species In Aquatic Animals And Their Products By High Performance Liquid Chromatography And Inductively Coupled Plasma Mass Spectrometry, Wang Linpei, Zheng Yazhe, Peng Xinran
Food and Machinery
A method was developed for the simultaneous determination of arsenic acid \[As(Ⅴ)\], arsenious acid \[As(Ⅲ)\], arsenobetaine (AsB), monomethyl arsonic acid (MMA) and dimethylarsinic acid (DMA) in aquatic animals and their products by high performance liquid chromatography and inductively coupled plasma mass spectrometry (HPLC-ICP-MS). The extraction reagent was 0.15 mol/L nitric acid with heat-assistant condition for 30 min at 80 ℃. Then, the five arsenic species were separated by a anion exchange column (Hanmilton PRX-X100 250 mm×4.1 mm, 10 μm) and detected by ICP-MS. The effects of different elution methods on the separation of five arsenic forms were compared, and the …
Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food, Chen Hua, Xu Wenyang, Wang Yunhao, Zou Qiao, Li Tao
Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food, Chen Hua, Xu Wenyang, Wang Yunhao, Zou Qiao, Li Tao
Food and Machinery
To establish a LC/MS-MS method for determination of 4 kinds of rodenticide residues in plant-origin food, the effects of different mobile phase and purification on the recovery was studied. The grain samples were extracted by acetontrile and then determined by LC/MS-MS, while the samples with fruit or vegetable matrix were purified with PSA+GCB after the extraction. LC/MS-MS was used for determination. The recoveries were all above 70% at spiked levels of 0.002～0.050 mg/kg, and the relative standard deviation of the methods were 4.1%～9.5%. The LOD of warfarin and coumatetralyl were 0.001 mg/kg while the other two reach 0.005 mg/kg which …
Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic, Liu Qiulian
Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic, Liu Qiulian
Food and Machinery
A method to the determination of Iodide, Thiocyanate, Perchlorate and Glyphosate in drinking water by flow injection on-line preconcentration and Ion chromatography Spectrometry with activated carbon fiber as adsorbent was developed. Using the activated carbon fiber as adsorbent flow injection on-line preconcentration, and by flow injection in the laboratory (FIA)-ion chromatography (IC) combined with technology of adsorption column enrichment of Iodide, Thiocyanate, Perchlorate and Glyphosate were determined. The linear range of the method for trace Iodide, Thiocyanate, Perchlorate and Glyphosate was 0.01～5.00 mg/L, the correlation coefficients were 0.997 9, 0.999 0, 0.998 7 and 0.998 1, and the average recoveries …
Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine, Gao Honggang, Lou Jinpei
Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine, Gao Honggang, Lou Jinpei
Food and Machinery
One vegetable processing production line was used based on ultrasonic pesticide degradation machine as experimental equipment in this study. By controlling the different ultrasonic power and ultrasonic radiation time parameters, the pesticide degradation effects of organic phosphorus and carbamate remaining on the surface of a small green vegetables with different ultrasonic power and ultrasonic radiation time were analyzed. The results showed that the ultrasonic power for organic phosphorus and carbamate pesticide degradation effect was very obvious. However, when the ultrasonic power reached to a certain degree, the pesticide degradation tend to be changless. The relationship between the ultrasonic irradiation time …
Fast Filtering And Asymmetrical Trimmed-Mean Mass Estimator For The Checkweigher, Xu Jinzhou, Shi Xiudong, Wang Bin, Li Jin
Fast Filtering And Asymmetrical Trimmed-Mean Mass Estimator For The Checkweigher, Xu Jinzhou, Shi Xiudong, Wang Bin, Li Jin
Food and Machinery
In order to solve the problem of low weight detection precision of belt type weight detection equipment at high speed. Firstly, the model of weight detection system was modeled, and then the checkweigher in static, no-load operation, the normal work of the state of the system was checked to analyze time frequency signals.The source of interference and its frequency were found out, then an analysis of its causes and changes were analyzed, determining the index filtering. According to the index, the FIR digital filter was designed to denoise the data. After filtering, two methods were adopted as follows. The weight …
The Thymol-Chitosan Composite Membrane And Its Application In Pork Preservation, Wang Di, Zhang Renfeng, Zhang Bin, Cheng Bai, Xu Hui, Ke Chunlin, Ren Maosheng
The Thymol-Chitosan Composite Membrane And Its Application In Pork Preservation, Wang Di, Zhang Renfeng, Zhang Bin, Cheng Bai, Xu Hui, Ke Chunlin, Ren Maosheng
Food and Machinery
The bacteriostatic activity and bacteriostatic mechanism of thymol to Listeria monocytogenes were studied and the thymol-chitosan composite membrane was prepared to study the properties of the composite membrane and its preservation effect on pork. The results showed that the minimum inhibitory concentration of thymol on Listeria monocytogenes was 12.5 μg/mL. The experimental study of conductivity, nucleic acid and protein leakage found that thymol caused by mononuclear proliferative Leptospira cell membrane damage, so that bacterial cell inclusions caused by bacterial death. With the increase of thymol concentration (0.25%, 0.50%, 1.00%) in the thymol-chitosan composite membrane, the hardness and puncture strength of …
Performance Of Antibacterial And Mouldproof Packaging Film Of Compound P-Hydroxybenzoate, Li Yan, Tang Yali, Lu Lixin, Qiu Xiaolin, Wang Jun
Performance Of Antibacterial And Mouldproof Packaging Film Of Compound P-Hydroxybenzoate, Li Yan, Tang Yali, Lu Lixin, Qiu Xiaolin, Wang Jun
Food and Machinery
The two compounds of methyl p-hydroxybenzoate and propyl p-hydroxybenzoate were added into LDPE to make antibacterial masterbatch. The masterbatch were prepared for different formula antimicrobial films using of extrusion casting methods, and then the antibacterial and mildew resistance properties, as well as the mechanical and barrier properties of the films were studied. Methyl p-hydroxybenzoate and propyl p-hydroxybenzoate were found showing synergistic antibacterial effect. When the ratio was 23, the antibacterial rate reached 99.67% (E.coli) and 99.59% (Staphylococcus aureus) respectively, and the mold mildew grade reached Level 1, with a strong anti-bacterial and anti-mildew effect. The addition of p-hydroxybenzoate had little …
The Innovative Application Of Changsha Kiln Ware In Food Packaging Design, Wang Long
The Innovative Application Of Changsha Kiln Ware In Food Packaging Design, Wang Long
Food and Machinery
Changsha kiln was famous in history for specializing in the production of civilian ceramic utensils since the Tang Dynasty. It not only reflects the spiritual meaning of the Huxiang culture , but also mixes the cultural traits of western Asia, northern Africa and Europe in the 9th century during the long-term foreign trade. Starting from ceramic types of Changsha kiln, the traditional plain and modest modeling elements can be extracted, and an innovative packaging design for a fish sauce can be achieved. This packaging can not only convey the cultural implication of traditional food, but also serve as a caster …
Research On Fresh Bean Curd Packaging Technology At Room Temperature, Ding Xiaotong, Yang Fuxin, Qiu Yanna, Zhang Jiongjiong
Research On Fresh Bean Curd Packaging Technology At Room Temperature, Ding Xiaotong, Yang Fuxin, Qiu Yanna, Zhang Jiongjiong
Food and Machinery
The preservation at room temperature of fresh bean curd using polyamide (PA) packaging films with different concentrations of sugar, vinegar and salt was researched in this study. The single factor experiment was used to determine the optimal concentration of sugar, vinegar and salt. The orthogonal test showed that preservative solution ratio of 1 g/L sugar, 3 g/L vinegar, 7 g/L salt, treated with boiling water for 0.5 min, the freash bean curd could be stored longest.
Construction Of Mango Quality Inspection Platform Based On Dsp System, Pan Junyang, Xiang Huiyu, Xue Zhen
Construction Of Mango Quality Inspection Platform Based On Dsp System, Pan Junyang, Xiang Huiyu, Xue Zhen
Food and Machinery
In order to realize the detection of mango size, maturity and degree of decay, a test platform based on DSP6437 development board was constructed. Image acquisition was carried out on this platform, with conversion and collection of the data stream. Therefor, the RGB and grayscale images were obtained, the super neighborhood average method for smoothing the image was used to detect the region of interest, and according to the regional average gray degree of maturity, the classification of mango was determined. The edge points of mango were calculated by Laplace transform, and the minimum envelope rectangle was rotated to judge …
Effects Of Different Drying Methods On The Quality And Antioxidant Activity Of Seedless Purple Grape, Li Xiaoli, Wang Cheng, Tao Yongxia, Chen Jiluan, Quan Longfeng, Qiao Kunyun, Yan Shuyun, Liu Fengjuan
Effects Of Different Drying Methods On The Quality And Antioxidant Activity Of Seedless Purple Grape, Li Xiaoli, Wang Cheng, Tao Yongxia, Chen Jiluan, Quan Longfeng, Qiao Kunyun, Yan Shuyun, Liu Fengjuan
Food and Machinery
The effects of different drying methods on the quality and antioxidant properties of seedless purple grapes were investigated in this study. Four different drying techniques including natural drying, hot-air drying, drying in the shade and vacuum freeze drying was used to dry fresh seedless purple grapes. Moreover, the total sugar, reducing sugar, fructose glucose, total acid, vitamin C, total phenol, total phenolics, total flavonoid, total flavanols, anthocyanins and sensory indicators, antioxidant capacity were detected, in order to compare the effects of different drying methods. The results showed that different drying methods obviously influenced the quality and antioxidant properties of the …
Effect Of High Humidity Preconditioning On Hot Air Drying And Its Rehydration Of Chinese Yam, Lu Xuezhong, Liu Yanan, Zhang Debang, Guo Guixia, Li Heng, Ren Guangyue
Effect Of High Humidity Preconditioning On Hot Air Drying And Its Rehydration Of Chinese Yam, Lu Xuezhong, Liu Yanan, Zhang Debang, Guo Guixia, Li Heng, Ren Guangyue
Food and Machinery
The effect of the drying properties on hot air drying by relative humidity control of Chinese yam was studied. The test material was treated with high humidity after the hot air drying, and factors on the drying characteristics and rehydration characteristics were investigated, including the treatment time of humidity, slice thickness, dying temperature, and drying air velocity. The L9(34) orthogonal test was used to get the best drying process parameters on energy consumption. the content of polysaccharide and the color of two kind of yam (prepared by the best drying process parameters on energy consumption and hot air …
Study On Extraction And Toxicity Of Lipopolysaccharide From Aeromonas Hydrophila, Jiang Donglei, Liu Yan, Ge Panwei, Wu Mangang, Ge Qingfeng, Fang Weiming
Study On Extraction And Toxicity Of Lipopolysaccharide From Aeromonas Hydrophila, Jiang Donglei, Liu Yan, Ge Panwei, Wu Mangang, Ge Qingfeng, Fang Weiming
Food and Machinery
To study the lipopolysaccharide (LPS) of Aeromonas hydrophila, LPS was extracted by hot phenol-water method, purified by enzymatic hydrolysis and chloroform/methanol precipitation. The yield of LPS and the contents of protein, DNA were determined. The purity of LPS was analyzed by SDS-PAGE and silver staining．Ana-1 cell model was established to evaluate the toxicity and biological activity of LPS samples. The results showed that the yield of LPS was 1.22%, and the contents of protein and nucleic acid were 1.53% and 0.79% respectively. The main bands of SDS-PAGE were clear and located at same position as the LPS standard. After LPS …
The Extraction Of Finger Millet Polyphenols By Using Ultrasound-Assisted Aqueous Two-Phase And Its Antioxidant Activity, Wang Shuanghui, Zhang Li, Zhong Yuanyuan, Jin Chenzhong
The Extraction Of Finger Millet Polyphenols By Using Ultrasound-Assisted Aqueous Two-Phase And Its Antioxidant Activity, Wang Shuanghui, Zhang Li, Zhong Yuanyuan, Jin Chenzhong
Food and Machinery
The ultrasonic-assisted ethanol-ammonium sulfate aqueous two-phase system was adopted to extract polyphenols from finger millet. The extraction process was optimized by single factor test and response surface analysis, polyphenols yield as the index. The results showed that the optimum extraction process was determined as follows: ethanol volume fraction of 41%, ammonium sulfate concentration of 0.3 g/mL, ultrasonic temperature of 42 ℃, liquid-solid ratio of 60 mL/g, and treated for 29 min. By adopting the process, the extraction yield of polyphenols was 319.15 mg/100 g. Finger millet polyphenols had strong antioxidant activity in vitro, the total reducing capacity, DPPH radical scavenging …
Study On The Extraction Technology And Functional Properties Of Gliadin From Sorghum, Liu Dan, Liu Jianli, Wang Shuai, Cao Xiangyu
Study On The Extraction Technology And Functional Properties Of Gliadin From Sorghum, Liu Dan, Liu Jianli, Wang Shuai, Cao Xiangyu
Food and Machinery
The optimum conditions for the preparation of sorghum gliadin by ultrasonic assisted enzymatic method were studied by single factor and response surface test. The effects of standing time and temperature on the oil retention and water holding capacity of gliadin were studied. The results showed that the optimum conditions were as followed: enzyme dosage 1%, enzyme action time 3 h, ultrasonic action time 19 min, ethanol concentration 60%, the maximum extraction rate under the conditions of (7.19±0.36)%. At the temperature of 35 ℃and standing time of 40 min, the maximum oil holding capacityof sorghum gliadin was (2.84±0.15) g/g and the …