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Articles 3961 - 3990 of 4816
Full-Text Articles in Life Sciences
Effects Of Pre-Treatments On Storage Quality Of Blueberry, Zhang Haiwei, Zhang Xiaoqing, Zhang Yulu, Gao Xueling
Effects Of Pre-Treatments On Storage Quality Of Blueberry, Zhang Haiwei, Zhang Xiaoqing, Zhang Yulu, Gao Xueling
Food and Machinery
The effects of 60Co γ irradiation treatment, chlorine dioxide treatment, ozone gas treatment and pre-temperature treatment on the post-harvest quality of blueberry fruit at low temperature storage were investigated. In order to compare the effects of the four treatment methods on preserving blueberries physiological parameters such as fresh rate, weight loss rate, soluble solid content (SSC), value of chromatic aberration, polyphenol oxidase (PPO) were monitored periodically. The results showed that all of those four treatments can enhance the storage quality of blueberries in different degrees, and irradiation treatment show the best result in storage. It can significantly keep fresh …
Analyses Of Formation Condition And Composition Of Candied Sweet Potato White Spot, Chen Jingping, Wang Keqin, Wu Xiaofen, Chen Liang, Hu Die, Qi Hui
Analyses Of Formation Condition And Composition Of Candied Sweet Potato White Spot, Chen Jingping, Wang Keqin, Wu Xiaofen, Chen Liang, Hu Die, Qi Hui
Food and Machinery
In order to explore chemical composition and the causes of candied sweet potato white spot under different conditions, the composition were analyzed by scanning electron microscopy, fourier transform infrared spectroscopy and ion chromatography, and the case of produced white spot of candied sweet potato in different storage were also studied. The results showed that the reducing sugar and total sugar contents of candied sweet potato white spot were 636.76 mg/g and 961.34 mg/g, respectively. Mainly the sugar composed of galactose, glucose, fructose and galacturonic acid. After storage 150 d at 25 ℃, it was found that nitrogen packing most conducive …
Mechanism And Inhibitory Effect Of P-Hydroxybenzoic Acid On Anthracnose In Postharvest Citrus, Huang Xiaolan, Ge Zhixing, Wang Rikui, He Mingyang, Han Leng, Zhou Lian
Mechanism And Inhibitory Effect Of P-Hydroxybenzoic Acid On Anthracnose In Postharvest Citrus, Huang Xiaolan, Ge Zhixing, Wang Rikui, He Mingyang, Han Leng, Zhou Lian
Food and Machinery
To explore the antifungal activity and potential mechanism of p-Hydroxybenzoic acid against Colletotrichum gloeosporioides in postharvest Citrus. The addition of p-HBA in-vitro and in-vivo was conducted to test the inhibitory effect. Dynamic changes of peroxidase (POD), polyphenoloxidase(PPO), Superoxide Dismutase (SOD), Ammonia-lyase (PAL)activity and the content of Malondialdehyde(MDA) with different treatment was studied in postharvest citrus. p-HBA displayed strong antifungal activity to C.gloeosporioides，when the concentration was higher, the effect was increased. The value of EC50 is 0.056 mg/mL. The activities of PPO, POD, SOD and PAL were increased when inoculated with p-HBA and C.gloeosporioides, while the content of MDA was …
Study On Inhibiting Effect On Egg Hatching In Grain Storage By Using Microwave Irradiation, Liu Jinguang, Xiong Xubo, Wang Shiqing, Zhang Yan, Jiang Wenli
Study On Inhibiting Effect On Egg Hatching In Grain Storage By Using Microwave Irradiation, Liu Jinguang, Xiong Xubo, Wang Shiqing, Zhang Yan, Jiang Wenli
Food and Machinery
In order to solve the pollution problems of chemical fumigation pest which commonly used in grain storage currently, based on the principle of thermal physics, microwave irradiation was used to inhibit egg hatching in grain. Through changing the microwave power and irradiation time, the relationship between the factors including microwave properties, grain temperature and grain vigor, and hatchability of eggs were found. The results showed that the effect depth of microwave was 7-10 cm, and the best time of irradiation was 90 s at 1 kW and 60 s at 2 kW, with no change on the grain appearance. Moreover, …
Effect Of Water Extract From Flos Chrysanthemi Indici On Heat Tolerance Of Drosophila Melanogaster, Zheng Yixin, Li Yijun, Lin Pu, Kong Xiangjia, Xie Yong
Effect Of Water Extract From Flos Chrysanthemi Indici On Heat Tolerance Of Drosophila Melanogaster, Zheng Yixin, Li Yijun, Lin Pu, Kong Xiangjia, Xie Yong
Food and Machinery
In order to investigate the effect of water extract from Flos Chrysanthemi Indici (WE-FCI) on the heat tolerance of organism, drosophila melanogaster was feed with 1%, 3%, 5%, 7% WE-FCI, respectively, to conduct heat exposure test and heat acclimatization test. The results showed: In heat exposure test, WE-FCI could significantly prolong the median lethal time (LT50)、the average survival time (T)and the maximum survival time (Tmax) of female drosophila melanogaster, which were compared to HE-control group; When the concentration of WE-FCI was ≥3%, it would improve the heat tolerance of male drosophila melanogaster. Under heat acclimatization …
The Study Of Rough Flavones Components Extracted From The Rape Bee Pollen, Wang Mansheng, Zeng Xinan, Xiong Xiayu, Dai Qiuzhong
The Study Of Rough Flavones Components Extracted From The Rape Bee Pollen, Wang Mansheng, Zeng Xinan, Xiong Xiayu, Dai Qiuzhong
Food and Machinery
In order to clarify the flavonoids compositions of rape bee pollen and evaluate the assisted extraction effect for pulsed electric field (PEF), the ethanol extract of rape bee pollen and its acidolysis component were analyzed in detail by the method of TLC—DPPH and HPLC in this paper. The results showed that the quercetin and kaempferol in the ethanol extract of rape bee pollen could not be detected for their low contents. However, a large number of quercetin and kaempferol were generated after the acidolysis of ethanol extract, and this implied that the flavonoids compositions of rape bee pollen mainly existed …
Optimization On Ultrasound-Assisted Extraction Process Of Crude Polysaccharide From Bulbil, Ren Jiali, Huang Rengui, Li Zhonghai
Optimization On Ultrasound-Assisted Extraction Process Of Crude Polysaccharide From Bulbil, Ren Jiali, Huang Rengui, Li Zhonghai
Food and Machinery
Response surface analysis was proposed to optimize the ultrasound-assisted extraction process of crude polysaccharides from bulbils. The effects of solid-liquid ratio, ultrasonic power and extraction time on crude polysaccharide yield were investigated by single factor experiments. Response surface analysis was carried out by using the crude polysaccharide yield as response value and the box Behnken method to design the experiments. The optimum extraction conditions were obtained as follows: solid-liquid ratio, 18∶1 (mL/g), ultrasonic power, 760 W; extraction time, 23 min and the crude polysaccharides yield could be up to 60.68%, which agreed with the predicted value (the relative error is …
Optimization Of Microwave-Assisted Extraction Of Polysaccharide From Fortunella Margarita (Lour.) Swingle And Its Antibacterial Effect, Zeng Hongliang, Huang Cancan, Chang Qing, Xu Wenyan, Zhang Yi, Zheng Baodong
Optimization Of Microwave-Assisted Extraction Of Polysaccharide From Fortunella Margarita (Lour.) Swingle And Its Antibacterial Effect, Zeng Hongliang, Huang Cancan, Chang Qing, Xu Wenyan, Zhang Yi, Zheng Baodong
Food and Machinery
In order to investigate the optimum technology of microwave-assisted extraction of polysaccharide from Fortunella margarita (Lour.) Swingle and its antibacterial abilities, the effects of single factors on the yield of polysaccharide were evaluated in this paper. On the basis of these single factor experiments, the extraction technology was optimized by response surface methodology, and then its antibacterial effect was studied. The results showed that the optimum technology conditions were as follows: microwave power of 460 W, microwave time of 8.4 min, ratio of water volume to raw material weight (W/M ratio) of 38 mL/g and particle size of 60 mesh …
Separation Of Citral From Litsea Cubeba Oil By Phase Transfer Catalysis, Fu Hongjun, Peng Xianglian, Kuang Chuntao, Zhong Haiyan
Separation Of Citral From Litsea Cubeba Oil By Phase Transfer Catalysis, Fu Hongjun, Peng Xianglian, Kuang Chuntao, Zhong Haiyan
Food and Machinery
Randomly methylated- β-cyclodextrin (RM-β-CD) was used as phase transfer catalysis to separate citral from Litsea cubeba oil by addition reaction and hydrolysis reaction. The optimum separation conditions were obtained by single factor experiment design and Box-Behnken experiment design. The purity and yield of citral were 96.50% and 86.60%, respectively, which was gotten under the optimum conditions of reaction time 3.3 h, RM-β-CD amount 0.65% (molar fraction) and reaction temperature 15.0 ℃. Predicted value was in accordance with actual value. This proposed method was used to separate citral from Litsea cubeba oil with convenient and had high efficient advantages.
Optimization Of Ultrasonic Assisted Cellulase Extraction Process Of Pleurotus Ostreatus Polysaccharide By Uniform Design, Zhang Xiao, Zhu Caiping, Deng Hong, Li Yun, Zhang Yang, Hu Changyao
Optimization Of Ultrasonic Assisted Cellulase Extraction Process Of Pleurotus Ostreatus Polysaccharide By Uniform Design, Zhang Xiao, Zhu Caiping, Deng Hong, Li Yun, Zhang Yang, Hu Changyao
Food and Machinery
The Ultraction-cellulase synergistic extraction process of pleurotus ostreatus polysaccharide (POP) was optimized by uniform design method. Extraction temperature, pH, solvent/material ratio, cellulase dosage, enzymolysis time, ultrasonic power and ultrasonic time were selected to carry out the single factor tests. According to the experimental results, better levels of these factors were chosen to implement the U18 (95×62) mixed uniform design experiment to optimize the technology. The effects of the seven single factors as well as their interactions on the POP yield were investigated. The optimal process parameters were predicted and verified by using regression analysis. The …
Optimization On Ultrasound-Assisted Extraction Of Polyphenols From Red-Flesh Apple By Response Surface Methodology, Qi Na, Li Han, Zhang Zhiyu, Deng Hong, Hu Yan, Guo Yurong, Meng Yonghong
Optimization On Ultrasound-Assisted Extraction Of Polyphenols From Red-Flesh Apple By Response Surface Methodology, Qi Na, Li Han, Zhang Zhiyu, Deng Hong, Hu Yan, Guo Yurong, Meng Yonghong
Food and Machinery
[Objective] Response surface methodology was used to optimize the extraction process condition of polyphenols from red-flesh apple with ultrasonic assistance. [Method] Using the red-flesh apple of XINJIANG as material, on the basis of single-factor experiment, four factors, inclouding extraction time, ultrasonic power, extraction temperature and ratio of material-to-liquid were chosed to design the experiment with response surface method. With Box-Behnken design and response surface analysis, the optimum extracting conditions of polyphenols from red-flesh apple were determined. [Result] The optimal process parameters of polyphenol extraction were determined and they were as follows: extraction time and temperature were 20 min and 62 …
The Optimization Of Ultrasonic Assisted Extraction Of Pigment From Peanut Skin, Luo Xuan, He Jing
The Optimization Of Ultrasonic Assisted Extraction Of Pigment From Peanut Skin, Luo Xuan, He Jing
Food and Machinery
Using the response surface method, the process conditions of ultrasonic-asssisted extraction peanut red pigment from the peanuts red skin was optimized. Based on the single factor experiment, Plackett-Burman experiment design and the steepest ascent experiment, with peanut red pigment comprehensive extraction effect value as a response, using the response surface method studied the factors and their interactions of peanuts red pigment extraction effect, the prediction model was established. The results showed that the optimun conditions for ultrasonic assisted extraction of peanut red pigment are as follows: ethanol as solvent, ethanol concentration 68%, solid-liquid ratio 1∶30 (g/mL), working at 55 ℃ …
Influence Of Enzymatic Extrusion Of Corn Starch On Preparation Of Isomalto-Oligosaccharides, Ge Jie, Wu Chunsen, Wang Ying, Wang Ren, Jin Zhengyu, Xu Xueming, Jiao Aiquan, Zhou Xing
Influence Of Enzymatic Extrusion Of Corn Starch On Preparation Of Isomalto-Oligosaccharides, Ge Jie, Wu Chunsen, Wang Ying, Wang Ren, Jin Zhengyu, Xu Xueming, Jiao Aiquan, Zhou Xing
Food and Machinery
The treatment of corn starch by adding enzyme extrusion technology as material to produce isomalto-oligosaccharide. With the sum content of isomaltose (IG2), panose (P) and maltotriose (IG3) as the yield index of isomalto-oligosaccharide, the parameters were optimized by orthogonal experiment, and the optimum processes for production of ismalto-oligosaccharide from corn starch with enzymatic extrusion were as followed: the extrusion temperature 95 ℃, the water content 45%, and the amount of enzyme 0.8%. And the yield of the ismalto-oligosaccharide with the highest yield could reach over 35%.
Preparation And Characters Of Edible Film From Soy Protein Isolate, Dong Zeng, Sun Pengpeng, Wang Haichao, Gao Guizhen, Cao Wengen
Preparation And Characters Of Edible Film From Soy Protein Isolate, Dong Zeng, Sun Pengpeng, Wang Haichao, Gao Guizhen, Cao Wengen
Food and Machinery
The new biomaterials were produced by soy protein isolate (SPI) as base material. The effects of film property such as film integrity, thickness, light transmittance, water soluble, water vapor permeability (WVP) and oil permeability (PO) were investigated by film forming conditions included SPI content, ethanol content, plasticizer (glycerol), reducing agents (Na2SO3), temperature, pH value of film-forming reagent and medium. With more addition of SPI concentration between 2% to 6%, it was more likely to form film, while the thickness, WVP, and PO of films increased and the film became dark. With no more than 2% addition …
Effect Of Different Drying Methods On Sensory Quality Of Upper Flue-Cured Tobacco Leaves, Li Dan, Li Huanwei, Zhao Reifeng, Ye Rongfei, Luo Fuming
Effect Of Different Drying Methods On Sensory Quality Of Upper Flue-Cured Tobacco Leaves, Li Dan, Li Huanwei, Zhao Reifeng, Ye Rongfei, Luo Fuming
Food and Machinery
Effects of five different drying methods on sensory quality of upper flue-cured tobacco leaves were investigated. The flavor notes, aroma characteristics, smoke characteristics and taste characteristics (containing 21 subindices) of cigarette were measured. The positive and negative indicators were also analyzed to evaluate the sensory quality of upper flue-cured tobacco leaves with different drying methods. The results indicated that (1) casing proeess could significantly improve the sensory quality of upper flue-cured tobacco leaves; (2) The sensory quality subindices of upper flue-cured tobacco leaves significantly affected by drying method, partially relating to the pretreatment intensity and process complexity. The drum drying …
Study On Sourdough Bread, Wang Li, Yu Yafang, Qian Haifeng, Zhang Hui, Qi Xiguang
Study On Sourdough Bread, Wang Li, Yu Yafang, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The sourdough and its main microorganism, together with the preparation technology, properties and research status of this kind of bread both domestic and overseas, were introduced in the paper, hoping to provide a new clue for its development and promotion. Finally, a possible development tendency of sourdough bread was also forecasted.
Research Progress On Preparation Of Nano-Starch And Its Application In The Preparation Of Edible Films, Zhou Yujia, Xiao Qian, Deng Fangming
Research Progress On Preparation Of Nano-Starch And Its Application In The Preparation Of Edible Films, Zhou Yujia, Xiao Qian, Deng Fangming
Food and Machinery
Nano-composite natural polymer based film not only have low energy consumption, ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, but also realized the sustainable development of resources. Because of the enhancement of nano particles, the composite film shows more unique and excellent properties than conventional edible film, with low cost, rich available, regenerative and less pollution. Reviewed methods on the preparation of nano starch at home and abroad, including the, physical and chemical methods. Described the application in nano-composite edible films briefly, and summarized the researches on the improvement of …
A Review About The Adsorption And Sustained Release Of Traditional Chinese Medicine Or Plant Active Components By Activated Carbon Nanoparticles, Zeng Zhaoyan, Li Xiangzhou, Zhang Sheng, Huang Dan
A Review About The Adsorption And Sustained Release Of Traditional Chinese Medicine Or Plant Active Components By Activated Carbon Nanoparticles, Zeng Zhaoyan, Li Xiangzhou, Zhang Sheng, Huang Dan
Food and Machinery
This review made a summary of the functions and types of activated carbon nanoparticles for sustained drug delivery system. The physical and chemical properties of activated carbon nanoparticles as the carrier of natural extractives and medicine were reviewed. The research progresses in activated carbon nanoparticles as the carrier of traditional Chinese medicine or natural extractives from plants have been summaried. The technical bottleneck in preparation and utilization of activated carbon nanoparticles as the active ingredient sustained-release were also analyzed.
Innovative Path On Scientific English Teaching To Food Science Students Under The Framework Of Applied Talents Cultivation, Ren Wenlin
Food and Machinery
With the emphasis on the cultivation of applied talents and the rapid development of information technology and economic globalization, the scientific English teaching to food science students is facing the new challenge of our ages. To examine the current situation of scientific English teaching, there are still a lot of problems. The author suggests to improve awareness of the importance on the profession, ensure systematicness and advancement of teaching content, construct the learning mode of the scene type, introduce the multiple evaluation system as well as grasp the way and method of obtaining industry information and professional literature, to improve …
Status Of Nondestructive Detection Methods On Chilled Pork Freshness And Prospect Of Thz Spectrum Inspection Technique, Qi Liang, Zhao Jie, Zhao Maocheng
Status Of Nondestructive Detection Methods On Chilled Pork Freshness And Prospect Of Thz Spectrum Inspection Technique, Qi Liang, Zhao Jie, Zhao Maocheng
Food and Machinery
This essay summarizes the application of visible/near infrared spectroscopy, electronic nose, electronic tongue, machine vision and multi-sensor fusion techniques in detecting chilled pork freshness rapidly and nondestructively. The feasibility of THz spectroscopy analysis method used in nondestructively detecting pork freshness attributes is predicted and analyzed by molecular spectroscopy combined with chemometrics.
Preparation Of Starch-Graft-Poly (Vinyl Acetate) Nanoparticles And Effect On The Stability Of Astaxanthin, Liu Zhanjun, Li Xiaochun, Geng Xufang, Zhao Zan, Zhao Linlin
Preparation Of Starch-Graft-Poly (Vinyl Acetate) Nanoparticles And Effect On The Stability Of Astaxanthin, Liu Zhanjun, Li Xiaochun, Geng Xufang, Zhao Zan, Zhao Linlin
Food and Machinery
The starch-graft-poly (vinyl acetate) was prepared using potassium diperiodatonickelate (IV) as an initiator. Afterwards, it was produced into nanoparticles containing hydrophobic core and hydrophilic surface in water, using sodium tripolyphosphate as crosslinking agent. Then the nanoparticles loaded with astaxanthin were made by the dialysis method. IR spectra of the starch and the graft copolymer, the average particle size, particle size distribution, and morphology of the nanoparticles loaded with astaxanthin were measured. The stability of nanoparticles loaded with astaxanthin was determined with an acetone solution of astaxanthin as control. The results showed that the stability of the nanoparticles loaded with astaxanthin …
Fmoc-F Hydrogel For Clove Oil Controlled-Release, Zhang Lin, Zhou Tianxiao, Wang Ben, Hao Yayan, Lu Jun
Fmoc-F Hydrogel For Clove Oil Controlled-Release, Zhang Lin, Zhou Tianxiao, Wang Ben, Hao Yayan, Lu Jun
Food and Machinery
Fmoc-F was utilized for embedding of clove oil. The results demonstrated that Fmoc-F hydrogel could prevent the volatilization and achieve the controlled-release of clove oil. The loading efficiency of Fmoc-F gel was 98.69%, much higher than the one achieved with β-cyclodextrin. When pH was above 6.5, the decomposition rate of Fmoc-F hydrogel was less than 9.0%, and this could prevent the volatilization of clove oil. When pH was adjusted from 6.5 to 6.0, the structure of hydrogel began to disaggregate, and the decomposition rate was around 36%. When pH was below 5.0, the hydrogel disaggregated completely. Then the clove oil …
Effects Of Transglutaminase And Additive Agents On Gel Properties Of Pearl Mussel Surimi, Wang Bohua, Long Jiaoli, Lei Song, Tu Qinghui, Duan Lanxin, Yang Pinhong
Effects Of Transglutaminase And Additive Agents On Gel Properties Of Pearl Mussel Surimi, Wang Bohua, Long Jiaoli, Lei Song, Tu Qinghui, Duan Lanxin, Yang Pinhong
Food and Machinery
The influence of TGase and additives on gel hardness, cohesiveness and springiness of mussel surimi after picking pearls was studied. The results showed that the optimal TGase amount was 2%, pH was 7, at 45 ℃ for 1.0 h. The TGase can significantly enhance the texture properties of mussel surimi. The gel Hardness could reach 5 910.647 g, cohesiveness was 0.820 and springiness was 0.914. Additive agents could enhance gel properties as well, the optimal amount of potato starch, egg white and gluten were 6%, 6% and 9% respectively. It provides a theoretical foundation for the optimization of texture properties …
The Impacts Of Trehalose On The Characteristics Of Glutinous Rice Powders, Zhang Yu, Zhang Lilin, Zhang Qiong, Wu Shuangqi, Ma Xuelin, Wu Xiaohong
The Impacts Of Trehalose On The Characteristics Of Glutinous Rice Powders, Zhang Yu, Zhang Lilin, Zhang Qiong, Wu Shuangqi, Ma Xuelin, Wu Xiaohong
Food and Machinery
The glutinous rice powders were used to study the impacts of different trehalose content on the characteristics of glutinous rice powders. The results showed that with the increase of trehalose content, the pasting temperature was not significantly impacted. The peak viscosity, valley viscosity and final viscosity increased at first then decreased and when the content was up to the maximum 1.0%. The thermal stabilities strengthened integrally and with the increased of the content, the thermal stabilities strengthened at first then attenuated. When the content was 1.5%, the thermal stabilities were the strongest. The gelling capabilities attenuated with the increased of …
Methods Of Detecting The Content Of Folic Acid In Infant Complementary Food Supplements, Luo Minting, Wu Kegang, Huang Weiqian
Methods Of Detecting The Content Of Folic Acid In Infant Complementary Food Supplements, Luo Minting, Wu Kegang, Huang Weiqian
Food and Machinery
To detect infant complementary food supplements of folic acid, methds of microbiological method, solid-phase-extraction-HPLC and direct-ammonia-extraction-HPLC were utilized respectively. Analyses among the three methods were compared and the most accurate and rapid one was determined. The results showed the direct-ammonia-extraction-HPLC analysis by using the CH3OH-0.05 mol/L KH2PO4 (volum ratio,5∶95; pH 6.3) as mobile phase and controlling the peak time at 6.5 min, and the standard curve coefficient was 0.999 8 with detection limit 0.019 0 mg/L. Compared with the other two methods, this method was simple, rapid, sensitive and reproducible characteristics, and provided an effective theoretical basis to establish method …
Establishment Of A Quantitative Real-Time Pcr For Detecting Vvha Gene In Vibrio Vulnificus, Li Dandan, Xu Yigang, Qiu Suoping, Wang Yu, Gao Huijiang, Gao Shenyang
Establishment Of A Quantitative Real-Time Pcr For Detecting Vvha Gene In Vibrio Vulnificus, Li Dandan, Xu Yigang, Qiu Suoping, Wang Yu, Gao Huijiang, Gao Shenyang
Food and Machinery
To establish a rapid assay for Vibrio vulnificus (V. vulnificus) detection, a quantitative real-time PCR (qRT-PCR) method was developed targeting vvhA gene of V. vulnificus . The results showed that the tests for 15 strains of different bacteria by using this method, only the ones of V. vulnificus were positive, indicating high specificity of qRT-PCR. Moreover, the sensitivity of this specific method was 15 CFU/mL. Further stability and reproducibility test results showed that the coefficient of variation of Ct values of four duplicates were less than 2%. In addition, a total 2 positive samples for V. vulnificus were detected from …
Effects Of Pan-Frying, Frying, Broiling On Eating Quality Of Hengshan Mutton, Li Linqiang, Gao Tianli, Zhang Lan, Liu Yongfeng
Effects Of Pan-Frying, Frying, Broiling On Eating Quality Of Hengshan Mutton, Li Linqiang, Gao Tianli, Zhang Lan, Liu Yongfeng
Food and Machinery
The objective of this study was to evaluate the effects of pan-frying, frying and broiling on eating quality of Hengshan mutton by regulating the cooking time and temperature. Texture analyzer was used to measure the texture profile analysis and shear force, meanwhile color measurement instrument was used to measure meat color. Results showed, for Pan-frying, Pan-fried mutton samples 2 min and 3 min treatments, the hardness, chewiness and resilience significantly were less than that of 4 min treatment (P<0.05), and the shear force was significantly less than 4 min treatment (P<0.05). With the extension of treatment time, the L* value decreased gradually (P<0.05), processed for 2 min and 3 min, the a* value of mutton sample was less than that of 4 min treatment (P<0.05), while b*、c …
Studies On The Effects Of High-Voltage Electric Field On Hot-Air Drying Characteristics And Color Changing Of Apricot, Wang Qinghui, Yan Shengkun, Li Zhongxin, Abulizi Basiti
Studies On The Effects Of High-Voltage Electric Field On Hot-Air Drying Characteristics And Color Changing Of Apricot, Wang Qinghui, Yan Shengkun, Li Zhongxin, Abulizi Basiti
Food and Machinery
The drying characteristics and color changing experiments of apricot were investigated under different drying temperatures, air velocities and high-voltage electric field respectively. The results were as following. ① The drying time was shortened by increasing air temperatures or velocities. ② Weibull function could simulate the drying curves of apricot. The scale parameter (α) related with the temperature and air velocity and decreased with the increasing of either drying temperature or velocity. The shape parameter (β) was depended on the drying method. ③ The moisture effective diffusivity coefficient was 1.88×10-10～3.18×10-10 m2/s, and the activation energy was …
A High Precious Gutter Oil Detector Based On Complementary Metal Oxide Semiconductor, Yang Jie, Huang Haishen, Li Yangjun
A High Precious Gutter Oil Detector Based On Complementary Metal Oxide Semiconductor, Yang Jie, Huang Haishen, Li Yangjun
Food and Machinery
Since the different conductivity of gutter oil and edible oil normally result in the different resistivity per unit volume, a linear detection module based on CMOS (Complementary Metal Oxide Semiconductor) was designed, which shorted to ground combined with directly selection the resistor string to divide voltage makes more linear precision voltage divider. Under the action of counting pulse, the count resistor divider compares with the reference voltage to achieve different number of high level, which not only can distinguish gutter oil and edible oil, but also come to the mass fraction of edible oil, which incorporates gutter oil. In the …
Improvement And Application Of Et22 Pneumatic Separator, Zhang Liangbin, Luo Fuwei, Fan Mingdeng, Xu Dayong
Improvement And Application Of Et22 Pneumatic Separator, Zhang Liangbin, Luo Fuwei, Fan Mingdeng, Xu Dayong
Food and Machinery
To solve the problems of ET22 Pneumatic Separator for high-speed belt machine, which is easy to deviation and pneumatic separator chamber leakage of large amount of material, two methods were put forward. On the one hand, transformed the fixed type of retaining belt into a movable type to ensure side seal, avoided material into high speed belt conveyor main roller and the driven roller caused by high speed belt deviation, on the other hand in the pneumatic separator chamber installed wind guiding device, and the wind was guided to the end of halftone, through the wind on the halftone back …