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Articles 4021 - 4050 of 4816
Full-Text Articles in Life Sciences
Measurement Characteristics Analysis Of Microwave Cigarette Density Distribution Detector, Liu Minchang, Liu Yang, Wen Ruoyu, Zeng Jian, Zhao Weiyi
Measurement Characteristics Analysis Of Microwave Cigarette Density Distribution Detector, Liu Minchang, Liu Yang, Wen Ruoyu, Zeng Jian, Zhao Weiyi
Food and Machinery
In order to analyze the measurement characteristics of microwave cigarette density distribution detector, the effects of types, width and position of tipping paper, and filling length of filter rod were studied. In this paper, the sample making method that can effectively reduce the measurement error is proposed, and the relationship model between measurement value and filling length of filter rod is also established. Our results showed that the detection accuracy can be theoretically improved by reducing the thickness of the microwave cavity, and this provides a new clue for further optimizing the detector of microwave cigarette density distribution.
The Establishment Of Characteristic Fingerprints Of Faint-Scent Cigarettes, Ying Fei, Song Shiqing, Zhang Xiaoming
The Establishment Of Characteristic Fingerprints Of Faint-Scent Cigarettes, Ying Fei, Song Shiqing, Zhang Xiaoming
Food and Machinery
In order to test the quality and characteristics of faint-scent cigarettes by the technology of GC—MS and electronic nose fingerprint, the method of SDE combined with GC—MS and electronic nose were used to construct their standard and radar fingerprints. Samples of non faint-scent cigarettes were selected to study the standard fingerprint. Results of similarity calculation showed that six batches of faint-scent cigarettes had a much higher similarity with the standard fingerprint, and the extent similarity was more than 85%, while the other six batches of non faint-scent ones had a lower similarity. This indicated that the faint-scent and non faint-scent …
Wide-Scope Screening Of Multiple And Illegal Additives In Foods By High Performance Liquid Chromatography-High Resolution Mass Spectrometry, Zhang Fan, Yan Hongfei, Dai Jieyun, Wu Bo, Huang Zhiqiang, Zhang Ying, Wang Meiling
Wide-Scope Screening Of Multiple And Illegal Additives In Foods By High Performance Liquid Chromatography-High Resolution Mass Spectrometry, Zhang Fan, Yan Hongfei, Dai Jieyun, Wu Bo, Huang Zhiqiang, Zhang Ying, Wang Meiling
Food and Machinery
A method was developed screening, confirming and quantifying multiple additives and banned dyes in wine, juice and other beverages by liquid chromatography-ion trap-time of flight tandem mass spectrometry (LC-MS-IT-TOF). The accurate and multiple-stage mass spectrometry database of 41compounds was established. The analytes in samples were diluted with water-methanol (v/v). In the chromatographic analysis, target compounds were separated on a C18 column (150 mm × 4.6 mm, 5 μm) with the gradient elution using the mobile phases of methanol and 2 mM ammonium acetate. The results showed that the limits of detection were 0.005～1.0 mg/kg. The method validation was carried …
Study On Typical Volatiles Of Rice Contaminated By Aspergillus Flavus During Storage, Ren Jiali, Tang Yunpeng, Zhang Ziying, Zhou Chao
Study On Typical Volatiles Of Rice Contaminated By Aspergillus Flavus During Storage, Ren Jiali, Tang Yunpeng, Zhang Ziying, Zhou Chao
Food and Machinery
A headspace-solid phase microextraction/gas chromatography-mass spectrometry (HS—SPME/GC—MS) was used to analyze the volatiles of rice contaminated with Aspergillus flavus and their ion chromatograms were obtained. Combined TurboMass and NIST Search software, 26 volatile metabolites were identified in rice contaminated with Aspergillus flavus, including five kinds of aldehydes, six kinds of alcohols, one kind of ketone, nine kinds of hydrocarbons, one kind of ester, one kind heterocyclic, one kind of organic acid, one kind of amine. Based on aflatoxin catabolism and substance transformation in the rice, 2-hydroxy inferred-propionamide and Heptaldehyde are typically volatile component group, which would be used as typical …
In Vivo Toxicity Assessment Of Aflatoxin B1-Contaminated Corn After Ozone Degradation, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yongfu, Yang Dan, Yu Xiaobin, Chen Zhengxing
In Vivo Toxicity Assessment Of Aflatoxin B1-Contaminated Corn After Ozone Degradation, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yongfu, Yang Dan, Yu Xiaobin, Chen Zhengxing
Food and Machinery
Aflatoxin B1-contaminated corn (ACC) (83.0 μg/kg) was treated for 40 min at 90 mg/L ozone. And mice were used to assess the vivo toxicity of ozone treated ACC. Results indicated that compared with basal feedstuff, the mean weight of mice fed with ACC significantly decreased (P＜0.05). Whereas, the liver and kidney/body weight ratio increased significantly (P＜0.05). Alanine transaminase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP) in serum increased significantly (P＜0.05). The total protein (TP), albumin (ALB), and globulin (GLB) content significantly decreased (P＜0.05). When mice were fed with the ozone-treated ACC, no significant differences were observed in the mice …
Application Of Ionic Liquids In The Detection Of Antibiotic Negative Milk, Zhou Xinkui, Hong Xia, Qian Yingwen, Deng Lijuan, Wang Jiebin, Gao Zhiying, He Haining, Liu Qi
Application Of Ionic Liquids In The Detection Of Antibiotic Negative Milk, Zhou Xinkui, Hong Xia, Qian Yingwen, Deng Lijuan, Wang Jiebin, Gao Zhiying, He Haining, Liu Qi
Food and Machinery
Hydrophobic ionic liquid 1-octyl-3-methylimidazolium hexafluorophosphate [(C8MIM) (PF6)] was synthesized using metathesis method, and then the ionic liquid was purified by activated carbon and macroporous resin solid phase extraction column, to get a colorless, transparent product [(C8MIM) (PF6)] with a yield of 87.6%. The ionic liquids was used to extract penicillin and penicillin-thiazole acid hydrolysates in milk and dairy products, and its extracting condition was optimized. After that the content of penicillin and penicillin thiazole acid were detected by utilizing self-developed HPLC method, and it could be indirectly determined whether the milk and …
The Design And Finite Element Analysis Of The Adlay Grindingplate Sheller, Hu Zhigang, Zhang Yonglin, Hou Chuanliang, Liu Jun
The Design And Finite Element Analysis Of The Adlay Grindingplate Sheller, Hu Zhigang, Zhang Yonglin, Hou Chuanliang, Liu Jun
Food and Machinery
A new method of adlay shelling was presented to design a sheller. The adlay shelling technology that a mutual friction between grinding wheel and nylon wheels horizontally placed shell adlay was used. Moreover, the three-dimensional structure of sheller was designed, and the main parts of machine were also checked. Furthermore, in order to prevent the occurrence of resonance, ANSYS modal analysis of the body and the frame were carried out. The prototype of Adlay shell test results showed that the raw material processing capacity was 0.3 t/h, the shelling rate was greater than 95%, the whole kernel rate was more …
Design And Test Of Walnut Shell Creaking Machine With Four Extrusion Forces, Yan Ru, Zhao Kuipeng, Wang Yaxiong, Li Jun, Chen Jing
Design And Test Of Walnut Shell Creaking Machine With Four Extrusion Forces, Yan Ru, Zhao Kuipeng, Wang Yaxiong, Li Jun, Chen Jing
Food and Machinery
According to the problems of low shell breaking rate and whole kernel rate caused by exerting two forces, a four forces shell creaking machine was designed and made. The contrast shell breaking experiment of ‘two forces and four forces’ and preliminary test were conducted, which showed the four forces shell breaking machine that apply to all over the size of walnuts had a better result than the two forces machine. The extrusion length has a significant impact on the shell cracking situation, but less on the walnut size. With the moisture content 10%, extrusion length 6 mm , cracking effect …
Research On Fruit Grading Detection System Based On Sopc, Qiao Lu, Chen Jing
Research On Fruit Grading Detection System Based On Sopc, Qiao Lu, Chen Jing
Food and Machinery
In order to solve traditional fruit grading detection system of graded speed slow, huge system and high cost, puts forward the detection system based on SOPC fruit grading, and the whole control system was integrated into a FPGA chip, which can be detached from the PC platform, greatly reduces the cost. Through the Soble algorithm to achieve the edge of the fruit image extraction, and the method of histogram of the size of the fruit to distinguish, the fruit could be accurately classified. Test results show that this system has the advantages of fast detection speed, short development cycle, and …
Design Of The Mechanism Principle Of The New Green Walnut Peeling Machine, Zhao Jingtao, Shang Pengxu, Wu Xiaoxue, Fang Ye
Design Of The Mechanism Principle Of The New Green Walnut Peeling Machine, Zhao Jingtao, Shang Pengxu, Wu Xiaoxue, Fang Ye
Food and Machinery
The peeling machine is mainly used for separation of the green walnut green and walnut, using a single walnut peeling process, along with cutting through broken skin, torsion straining, and casting skin process. In order to realize the continuous feeding and discharging, a special kick-off device was designed, by utilizing a series of repeat actions, including rotation-depression-torsion-reduction, finally achieve the separation of the green walnut pericarp from walnut. It turned out that the mechanical structure was compact and easy to operate as well as the knifes were systematized. Therefore, the appropriate tool can be replaced according to the specific utilization. …
The Dominant Spoilage Bacteria And Their Growth And Decline Law In Fresh Lotus Seeds Storedat The Cold Storage, Wang Jianhui, Wang Xiu, Wang Faxiang, Li Xianghong, Y Ujian, Jin Na, Liu Yongle
The Dominant Spoilage Bacteria And Their Growth And Decline Law In Fresh Lotus Seeds Storedat The Cold Storage, Wang Jianhui, Wang Xiu, Wang Faxiang, Li Xianghong, Y Ujian, Jin Na, Liu Yongle
Food and Machinery
In this study, spoilage bacteria in fresh Xiang lotus seeds preserved at 4 ℃ temperature for 18 d were separated by dilution-plate method. Total genomic DNA was extracted from these strains and then subjected to PCR amplification. Dominant spoilage bacteria were identified using 16S rDNA sequencing for the identification and the law of their growth and declination was drawn. The results showed the four dominant spoilage bacteria in fresh Xiang lotus seeds preserved at the temperature of 4 ℃ were Pantoea dispersa, Staphylococcus epidermidis, Staphylococcus warneri, and Pantoea agglomerans. At the storage temperature of 4 ℃, the growing trends of …
Innovative Design For A Multifunctional Corn Storage Container, Chen Guohua, An Xueli, Hu Haiying
Innovative Design For A Multifunctional Corn Storage Container, Chen Guohua, An Xueli, Hu Haiying
Food and Machinery
Based on the extensive market investigation and full consideration of the product development demanding, a new multifuntional corn storage container was designed using a optimization design principlein in this study. The new container was integrated with ventilation air-drying, heating and drying, deworming and sterilization, and energy supplied by photovoltaic solar power. Then its solar control system was realized. Our practical application shows that the product works well and guarantees a safe storage of corn.
Moderate Refine And Oxidative Stability Of Cold-Pressed Carya Hunanensis Cheng Et R. H. Chang Oil, Miao Miao, Wang Xiali, Li Yuchun, Yi Cuiping, Shi Xiulan, Liu Ruixing
Moderate Refine And Oxidative Stability Of Cold-Pressed Carya Hunanensis Cheng Et R. H. Chang Oil, Miao Miao, Wang Xiali, Li Yuchun, Yi Cuiping, Shi Xiulan, Liu Ruixing
Food and Machinery
Moderate refining and antioxidant adding on the qualities of cold squeezing Carya kernel oil was studied. Results showed that the the acid value of cold squeezing Carya kernel oil was a little higher and appeared to be a darker shade of yellow than national standards. Subsequently, the qualified oil could be obtained after deacidification and decoloration, with the acid value lower than 3.0 mg KOH/g and yellowness 30. The storage time of the studied oil was 448 days with 0.02% phytic acid added, and the volume of unsaturated fatty acid was found up to 86.74%.
The Optimization Of Extraction Process Of Insoluble Antioxidant Dietary Fiber From Orange Pomace, Xue Shan
The Optimization Of Extraction Process Of Insoluble Antioxidant Dietary Fiber From Orange Pomace, Xue Shan
Food and Machinery
The enzymes-chemical method was used to extract the insoluble antioxidant dietary fiber (IADF) from the remaining orange pomace after oppressing juice. The single factor experiment and response surface optimization have carried out considering the clearance rate of DPPH free radical as the indicator. The results of response surface showed that the clearance rate of free radicals was best in the condition of liquid ratio 33.58 mL/g, protease dosage of 0.21 mL/g, amylase temperature of 67 ℃ and glucoamylase temperature of 64 ℃, and highest value was up to 3.520 mmol Trolox/100 g IADF.
Optimization Of Purification Technology For Total Flavonoids From Mentha Haplocalyx By Macroporous Resin, Liu Xuehui, Zhang Si, Zhang Zhixu, Kang Xincong, Li Jian, Xie Hongqi, Liu Dongbo
Optimization Of Purification Technology For Total Flavonoids From Mentha Haplocalyx By Macroporous Resin, Liu Xuehui, Zhang Si, Zhang Zhixu, Kang Xincong, Li Jian, Xie Hongqi, Liu Dongbo
Food and Machinery
Based on the adsorption-desorption rate and the content of total flavonoids, static and dynamic adsorption methods were adopted to evaluate the purification ability of 6 macroporous resins, including ADS-7, ADS-17, NKA-9, AB-8, D101, and HPD-100, for purifying total flavonoids from of Mentha haplocalyx. The results showed that AB-8 was adsorbed best among all the candidates. The optimum purification condition was as follows. The flow rate was 1 mL/min, and the loading volume of sample was 3 BV containing flavonoids 2.56 mg/mL in it, desorbed by 4 BV 30% ethanol. Finally, 90.35% total flavonoids from Mentha haplocalyx were obtained. The method …
Study On The Preparation Of Beer Yeast Extract From Its Waste Residue, Wu Mangang, Lei Shumin, Bian Junjie, Fei Litian, Yu Hai, Ge Qingfeng, Jiang Hong, Zhou Pingfan
Study On The Preparation Of Beer Yeast Extract From Its Waste Residue, Wu Mangang, Lei Shumin, Bian Junjie, Fei Litian, Yu Hai, Ge Qingfeng, Jiang Hong, Zhou Pingfan
Food and Machinery
In order to acquire optimum conditions of preparation of yeast extract from its waste residue, single factor experiments were conducted to a good condition of adding external enzymes, and also it was compare with the traditional process. And then the GC—MS was used to analyze the flavor of the yeast extract for determining the best stratagem. Through optimization, the best optimum condition is that it adding 0.20% neutral protease and reacting for 36 h at pH 6.0. The final extract contained a variety of acids, esters, alcohols and other substances. The neutral protease method is shown a better way to …
Optimizing Extraction Process Of Α-Solanine From Potato Using Response Surface Method, Li Zhiwen, Wang Na, Liu Xiang, Li Hang
Optimizing Extraction Process Of Α-Solanine From Potato Using Response Surface Method, Li Zhiwen, Wang Na, Liu Xiang, Li Hang
Food and Machinery
This study was carried out to establish optimum conditions for the extraction of total alkaloids from potato (Solanum tuberosum). The extraction temperature, extraction time, ultrasonic power and solid-liquid ratio, as major factors influencing the extraction amount according to the single factor tests, were selected as the independent variables. And the extraction amount of α-solanine was selected as response factor. The optimal extraction conditions were studied using the response surface analysis and the Box Behnken central combination design. The results showed that the optimum extraction conditions were the alcohol-acetic acid ratio as the extraction solvent, 8︰2 extraction temperature 49 ℃, extraction …
Optimization On Saponin Extraction From Rhizoma Paridis By Inner Ebullition, Yuan Zhihui, Jiang Qiongfeng
Optimization On Saponin Extraction From Rhizoma Paridis By Inner Ebullition, Yuan Zhihui, Jiang Qiongfeng
Food and Machinery
In order to improve the unit yields of medicinal components, and provide a scientific basis for effective exploring of Rhizoma paridis, single factor experiments were combined with inner ebullition and response surface methods to extract the saponin from Rhizoma paridis. Based on the single factor experiments of ethanol concentration, temperature, liquid feed ratio, and extraction time, the best levels of all factors were established. The extraction conditions were optimized by the Box-Behnken design and the optimum conditions were as follows: 39% of ethanol concentration, 86 ℃ of extraction temperature, and 5.5 min of extraction time. The yield of saponin extracted …
Optimization And Quality Analysis Of Ultrasonic Assisted Enzymatic Hydrolysis On Peeling Yellow Peach Fruit, Fu Fuhua, Yuan Hongyan, Pan Zhaoping, Shan Yang
Optimization And Quality Analysis Of Ultrasonic Assisted Enzymatic Hydrolysis On Peeling Yellow Peach Fruit, Fu Fuhua, Yuan Hongyan, Pan Zhaoping, Shan Yang
Food and Machinery
Ultrasonic assisted enzymatic hydrolysis was used in peeling process to the yellow peaches (Jin tong 5). The optimum technological conditions were obtained by single-factor and response surface methodology. The quality of peeled yellow peach by ultrasonic assisted enzymolysis and non-assisted enzymolysis under the optimum conditions was compared. The results showed that the ultrasonic assisted optimum conditions were achieved as follows: ultrasonic power 450 W, temperature 45 ℃, time 30min, enzymes concentration 0.31 g/100 mL, pH 3.5, and liquid ratio W(yellow peach)∶V(enzyme solution) =1∶3 (g/mL) with ultrasonic assisted method. And the results showed that the quality of peeled yellow peach was …
Processing Technology Of Black Adzuki Bean Paste, Zhang Xuelu, Ruan Changqing, Li Fang, Sun Jitao, Liu Wenjing
Processing Technology Of Black Adzuki Bean Paste, Zhang Xuelu, Ruan Changqing, Li Fang, Sun Jitao, Liu Wenjing
Food and Machinery
To make full use of the black adzuki bean resources and make black adzuki bean paste with high nutritional value, the water absorption of black adzuki beans with different soaking temperatures and time, the bean paste rate, sensory evaluation and the texture profile of different cooking time of black adzuki beans paste were determined. The research showed that the optimum process parameters of black adzuki bean paste were: soaking temperature 40 ℃, soaking time 150 min, cooked time 40 min; under this condition, the yeild rate of bean paste reached 72.93%±1.53%. The making black adzuki bean paste was estimated uniform …
An Empirical Study On The Content Of Food Brand Micro-Blog——Taking An Example Of Internet Food Brand “Three Little Squirrel”, Luo Shiyu, Yang Wentao, Dend Xiangyang, Liu Hanlu, Jia Ting
An Empirical Study On The Content Of Food Brand Micro-Blog——Taking An Example Of Internet Food Brand “Three Little Squirrel”, Luo Shiyu, Yang Wentao, Dend Xiangyang, Liu Hanlu, Jia Ting
Food and Machinery
Faced with the revolution in internet plus food industry, the communication of internet food brand three squirrels has become a model to research the direction of development in the industry. In order to create and maintain a unified brand personality, internet food brand used some methods such as spreading content themes without direct relationship to the brand in micro-blog, mainly using a communication form of text plus image and the multi language style with the sub culture characteristic. These methods also give some inspiration for the application of micro blog dissemination of internet food brands. First, using social media to …
The Reflection And Reconstruction Of The Development Of Food Logistics In China, Zeng Yuying
The Reflection And Reconstruction Of The Development Of Food Logistics In China, Zeng Yuying
Food and Machinery
Food safety is closely related to people's daily life. Food logistics is an important factor affecting food security. In China, food logistics industry is still in its infancy. Chinese infrastructure construction in food logistics, food logistics industry standardization, frozen food chains, and food logistics information technology has made great progress. However, our food logistics industries still have a lot of problems. The infrastructure of food logistics is still relatively backward. Food logistics technology is not only underdeveloped, but also not formatted a unified food industry standard. What’s more, government oversight and business organizations are also far from played out. In …
Optimization Of Preparation Technology And Quality Evaluation Of Nutrition Of Kiwifruit, Xu Mudan, Cao Qing, Mao Gennian, Wei Chenxi
Optimization Of Preparation Technology And Quality Evaluation Of Nutrition Of Kiwifruit, Xu Mudan, Cao Qing, Mao Gennian, Wei Chenxi
Food and Machinery
To study the best formulation of kiwifruit nutritional chewable tablet, the fresh kiwifruit was used as raw material to prepare the fruit powder through slicing, vacuum drying, and crushing. A certain amount of vitamin A and vitamin D were added. According to the single factor experiment, the formulation of kiwi fruit nutrition chewing tablets was also optimized using L9(33) orthogonal experiment. Ultimately, the quality of the prepared tablets was evaluated. The best formulation was 40% fruit power, 25% mannitol, 30% lactose, and 5% glucose, 10% PVP ethanol solution, which was used for soft materials, and 0.5% …
Comparisons Of Gmf Labeling System Between European Union And The United States And Its Enlightenment, Wang Hu, Lu Dongyang
Comparisons Of Gmf Labeling System Between European Union And The United States And Its Enlightenment, Wang Hu, Lu Dongyang
Food and Machinery
GMF labeling is significant in its safety supervision. At present, two kinds of systems, compulsory and voluntary labelings, differing in labeling types, methods, forms and contents, are adopted in the European Union and the United States respectively. Different choices of system between the European Union and the United States were decided by the differences in idea and value of the GMF safety management, trade condition, cultural tradition, public opinions and other aspects. China should draw useful experience from the comparisons between the European Union system and the United States system to improve GMF labeling management on the basis of national …
Effect Of Anthocyanins From Blueberry On Primary Chicken Embryonic Fibroblast, Wang Dan, Huang Ziteng, Ma Yue, Zhao Xiaoyan
Effect Of Anthocyanins From Blueberry On Primary Chicken Embryonic Fibroblast, Wang Dan, Huang Ziteng, Ma Yue, Zhao Xiaoyan
Food and Machinery
The effect of blueberry anthocyanins on the growth of primary chicken embryonic was investigated fibroblast in this study. 21.34% of anthocyanins was used to The situation of cell growth was evaluate by optical microscope, cell counter, and MTT assays. We observed that 50-100 μg/mL was the optimal concentration, which had no cytotoxicity to primary chicken embryonic fibroblast. It would inhibit cell growth when the concentration was more than 100 μg/mL. The results of this study may provide the basis for further development of anthocyanins functional studies and give helpful information for preventing the virus which used primary chicken embryonic fibroblast …
Research On The Influence Of Impact Pose On The Discreteness Of Pistachio’S Impact Sound, Wang Tao, Feng Tao, Zhong Chenyu
Research On The Influence Of Impact Pose On The Discreteness Of Pistachio’S Impact Sound, Wang Tao, Feng Tao, Zhong Chenyu
Food and Machinery
In order to know the influence of impacting pose on the sound discreteness of a single pistachio , the sounds of the closed and open pistachio during impacting were recorded, and the 100-times data for each type on the same condition were analyzed including the discreteness of spectrum and statistical parameter. The discreteness of spectrum was evaluated by the angular separation between each sample signal with its average and variation coefficient, ant that of statistical parameter was then assessed by its variation coefficient, represented by energy, entropy and zero-cross rate, respectively. Moreover, the variation coefficient of the parameter was defined …
Research And Realization On Bacon Detection On Embedded Handheld Terminal, Guo Peiyuan, Xu Pan, Dong Xiaodong, Xu Jingjing, Liu Yanfang
Research And Realization On Bacon Detection On Embedded Handheld Terminal, Guo Peiyuan, Xu Pan, Dong Xiaodong, Xu Jingjing, Liu Yanfang
Food and Machinery
The handheld terminal bacon detection system based on Raspberry Pi was investigated and applicated in this paper. The computer vision and artificial olfactory were used to collect the bacon color characteristic value and Plaque as so as the concentration of volatile gases, respectively. Moreover the collected data were transfer to the host computer through the GPRS, and then the analyses were returned. Thus we realized the rapid and portable detection of the bacon freshness. Our experiments verified that the terminal could work with good detection accuracy and operability.
Anti-Bacterial Effects On Helicobacter Pylori Of Aqueous Extracts From Bitter Melon And Its Ptimum Extraction Process, Zhang Xiaolin, Wu Yanxiang, Lu Fan, He Peipei
Anti-Bacterial Effects On Helicobacter Pylori Of Aqueous Extracts From Bitter Melon And Its Ptimum Extraction Process, Zhang Xiaolin, Wu Yanxiang, Lu Fan, He Peipei
Food and Machinery
In order to study the anti-Helicobacter pylori activities of aqueous extracts from bitter melon， the extraction processes were optimized by orthogonal array design with respect to inhibitory zone size of bacteria using paper disc diffusion method. The minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and bactericidal kinetics on aqueous extracts of bitter melon were further investigated. The results showed that the best anti-Helicobacter pylori effects of aqueous extracts from bitter melon were the water extraction condition with the temperature at 80 ℃，the ratio of material to liquid at 1∶50， for 1.5 h. Its MIC and MBC against Helicobacter pylori …
Optimizating The Alkaline Extraction Technology Of Broken Long-Grain Rice Protein, Liyu Zhen, Xiaohuai Qiu
Optimizating The Alkaline Extraction Technology Of Broken Long-Grain Rice Protein, Liyu Zhen, Xiaohuai Qiu
Food and Machinery
To improve the efficiency of protein extraction from broken long-grain rice, a quadratic rotatable central composite response surface methodology (qrCCD-RSM) was utilized to investigate the affecting mechanism of alkali concentrations, broken long-grain rice particle sizes and solid-liquid ratios (SLR), based on the results of Min-Run Res IV factorial design and steep accent experiments (SAE). The optimal extraction condition was obtained, i.e. 80 mesh of broken long-grain rice was used to extrat proteins, soluting in 0.09 mol/L of NaOH buffer, with the SLR 1 g∶13.5 mL at 50 ℃ for 120 min. Under this optimized condition, the protein extraction rate and …
Preparation Of Instant Kuduz-Rice Porridge By Screw Extrusion, Zhu Hong, Liu Yang, Yi Cuiping, Yu Jian
Preparation Of Instant Kuduz-Rice Porridge By Screw Extrusion, Zhu Hong, Liu Yang, Yi Cuiping, Yu Jian
Food and Machinery
Instant kuduz-rice porridge was prepared by screw extrusion after being balanced by kudzu flour with non-waxy rice flour. The nutrient component, texture properties and sensory properties of the products were analyzed. Results indicated that, the principal component of instant kuduz-rice porridge was starch, with few flavone; the digestibility in vitro increased sharply than raw material after being extrusion, whatever the product was puffing or not; within the range of shaping, the porridge with 20% kuduz flour obtained higher viscosity, chewiness, hardness and elasticity; the results of sensory evolution showed that the porridge with 20% kuduz flour got more ideal score …