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Articles 4591 - 4620 of 4720
Full-Text Articles in Life Sciences
Experience And Reference Of Criminal Regulation On Food Crime In Taiwan, Gu Yongjing
Experience And Reference Of Criminal Regulation On Food Crime In Taiwan, Gu Yongjing
Food and Machinery
Food problem is a major issue related to national and social stability, but due to the constraints of various factors, food criminal regulation in Chinese exists provisions of "Criminal Law" and "Food Safety Law" lack of coordination, lack of support for food safety hazards regulation of a type of crime, lack of reasonable punishment setting and other issues. But Taiwan there are a rich experience in Taiwan, which not only focus on the convergence of food safety criminal law and other laws, but also has a wide range of criminal regulation of food safety in the penalty set Scientifically. Therefore, …
Study On Disclosure Systems Of Accounting Information In Food Enterprises For Social Responsibility, Lin Haichao
Study On Disclosure Systems Of Accounting Information In Food Enterprises For Social Responsibility, Lin Haichao
Food and Machinery
With the continuous development of China's economy, food security issues have become increasingly prominent. An important reason for food safety problems is the lack of corporate social responsibility. Chinese food enterprises are lack of social responsibility accounting system. The social responsibility accounting information disclosure is imperfect and weak sense of corporate social responsibility to food companies. The relevant laws are inadequate. Food companies should be part of the social responsibility of compulsory disclosure of accounting information. The government should develop and improve social responsibility accounting of relevant laws and regulations, and also should strengthen supervision and promote corporate social responsibility …
Food Safety Problems In Food Logistics And Related Measures, Zeng Yuying
Food Safety Problems In Food Logistics And Related Measures, Zeng Yuying
Food and Machinery
Food safety and people's life and health are closely related, its importance is self-evident. The problem of food safety in food logistics mainly in several cases includes food spoilage, chemical pollution and breakage of packing and food expiring. The reasons for these food safety problems are many and varied, not only the logistics industry itself is inefficient, too many intermediate links, technology and self-discipline ability, lack of infrastructure investment, but also the unperfect legal system, the supervision in relevant departments. Therefore, the corresponding countermeasures should be found from two aspects in national and food logistics operator. National level can improve …
Titratable Acidity And Antioxidant Activities Of Fermented Tofu Whey, Liu Li, Li Li
Titratable Acidity And Antioxidant Activities Of Fermented Tofu Whey, Liu Li, Li Li
Food and Machinery
In order to obtain tofu coagulator of high quality, investigated the titratable acidity and antioxidant activities of the fermented tofu whey by 3 strains of Lactobacillus amylolyticus L5, L6 and Pichia amethionina Y, which were separated and purified from natural fermented tofu whey, with the single, double and three strains as starters. The results indicated that both of the Lactobacillus were able to grow and produce acid in the tofu whey, the titratable acidity of fermented tofu whey by L6 for 60 h reached 65.11 oT at the temperature of 35 ℃, displaying a better capacity in producing acids, …
Effect Of Compound Hydrocolloids On Quality Of Beef Meat Fillet, Su Bo, Nie Qianzhong, Shi Xiuqing
Effect Of Compound Hydrocolloids On Quality Of Beef Meat Fillet, Su Bo, Nie Qianzhong, Shi Xiuqing
Food and Machinery
In order to detect the effects of compound hydrocolloids made of carrageenan, locust bean gum, guar gum on the quality of beef meat fillet, two alternative adding modes (dry powder / hydrocolloids) were studied. Results showed that dry powder addition of compound hydrocolloids could dramatically enhance the hardness, water-holding capacity and gel strength of produced beef meat fillet. The differences between these two adding modes concerning these quality parameters proved to be significant (P＜0.05). By adopting the Design of Mixture Experiments, an optimized proportion of the compound hydrocolloids among these three were: carrageenan 59%，locust bean gum 22%，guar gum 19%, and …
Analysis Of Polyphenolic Content And Antioxidant Capacity Of Cabernet Franc Berries In Different Terrain Conditions, Jiang Bao, Luo Meijuan, Zhang Zhenwen
Analysis Of Polyphenolic Content And Antioxidant Capacity Of Cabernet Franc Berries In Different Terrain Conditions, Jiang Bao, Luo Meijuan, Zhang Zhenwen
Food and Machinery
To understand the difference in the phenolic compounds and antioxidant activities of Cabernet Franc berries where were from two different terrain vineyards in the Loess Plateau region, the physicochemical index, antioxidant activities, the phenolic composition and concentration of grape samples were determined. The results showed that the different kind of phenolic compound contents of grape berries were not uniform variation law； The antioxidant activities of slope land berries was lower than the flat land berries； The total 17 individual anthocyanin compounds were identified in flat and slope land berries (including 12 anthocyanin deriatives and 5 basic anthocyanins); Terrain conditions had …
Improved Research For Determination Of Nitrite And Nitrate In Meat Products By Ion Chromatography, Liu Lansong, Kang Shaoying, Zhang Li, Yang Hongmei, Zhang Jihong, Jing Huihua
Improved Research For Determination Of Nitrite And Nitrate In Meat Products By Ion Chromatography, Liu Lansong, Kang Shaoying, Zhang Li, Yang Hongmei, Zhang Jihong, Jing Huihua
Food and Machinery
Improvement of sample pretreatment conditions of ion chromatography method of national standard methods to determinate the nitrite and nitrate in meat products. The national standard methods employ filter paper to remove the fat in the sample extract. However, it is found the usage of filter paper can disturb the detection of nitrate, and cause serious high detection results. In this study, using chloroform to remove the fat can efficiently solve the disadvantages exist in the national standard methods. The generally exceed the standard of nitrate in the meats is not caused by the enterprise of illegal use of additives containing …
Application Of Electronic Nose On Origin Identification And Quality Grade Evaluation Of Jinhua And Xuanwei Ham, Song Xue, Gao Shaoting, Hang Mengxi, Chen Weihua, Chen Le, Liu Yuan, Zhang Jingjing
Application Of Electronic Nose On Origin Identification And Quality Grade Evaluation Of Jinhua And Xuanwei Ham, Song Xue, Gao Shaoting, Hang Mengxi, Chen Weihua, Chen Le, Liu Yuan, Zhang Jingjing
Food and Machinery
Odor profiles oftwo kind of dry-cured hams(Jinhua and Xuanwei hams) of different grades and years were analyzed byE-nose detection and quantitative descriptive analysis (QDA).The results of sensory evaluation and e-nose analysis were compared. The principal component analysis(PCA) results of e-nose showed that the odor profiles of all kinds of hams can be distinguished significantly, and the distribution of samples on principle component analysis chart were correlated to the results of sensory evaluation. Soft independent modeling of class analogy (SIMCA) wasapplied to establish the recognizing models of hams either on grade or on origin. Results showed that the models had better …
Adulteration Detection Of Honey Based On Electronic Nose, Jia Hongfeng, Deng Hong, Liang Aihua
Adulteration Detection Of Honey Based On Electronic Nose, Jia Hongfeng, Deng Hong, Liang Aihua
Food and Machinery
An electronic nose was used to analyze adulterated honey samples. The response signals were analyzed by principal component analysis (PCA) and partial least-squares analysis (PLS). PLS model was used to predict adulterated ratio of fructose and glucose in honey samples. The results indicated that coefficient of determination between sensors response signals and the ratio of fructose and glucose of PLS model was 0.980 3. The prediction error of PLS model was within 8% (the adulterated ratio of fructose and glucose from 20% to 70%). It was proved that electronic nose could be applied in honey discrimination when it was adulterated …
Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd, Liu Hong, Yang Zheren, Jiang Langfan, Cheng Feiqi
Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd, Liu Hong, Yang Zheren, Jiang Langfan, Cheng Feiqi
Food and Machinery
Heat exchanger is an important part of fumigation oven. However, in many cases, the actual design of fumigation oven is depended on experience and experimental verification after the design. So, how to simplify the design of fumigation oven has been an important issue. Based on fluent software platform, this research explored the heat exchange mechanism of U pipe heat exchanger by the simulation of U pipe heat exchanger. By considering the structure characteristics of U pipe, a layer of U pipe is used as a basic unit. The basic unit is simulated and the data get in the simulation is …
Improvement On Box Trademark Paper Feeding Clutch Of Zb45 Type Packing Machine, Deng Meidong
Improvement On Box Trademark Paper Feeding Clutch Of Zb45 Type Packing Machine, Deng Meidong
Food and Machinery
In order to solve the electromagnetic clutch type ZB45 packaging machine box trademark paper feed drive system, the movable friction plate limiting ring is easy to shift, a reset spring ring and the clutch friction surface wear, resulting in trademark paper supply system not to the bank paper conveying trademark paper laminated or feeding jam fault problem. Based on the electromagnetic clutch structure analysis, using the way of reduction to replace the original spacing ring, replace the original spring ring spring to plug with screw limit, including the improvement of re design positioning ring, spring and frame structure of the …
Aesthetic Representation And Enlightenment Of Streamlined Design Based On Food Packaging Design, Liu Jun
Aesthetic Representation And Enlightenment Of Streamlined Design Based On Food Packaging Design, Liu Jun
Food and Machinery
Streamlined as a style is unique, it is mainly due to the condition of scientific research and industrial production rather than aesthetic theory. The new era requires new forms, new symbol, and it is up to the demands of early American commercial design. Streamlined design expanded food packaging design tool value to the unique esthetic connotation, significantly enhance the food packaging design validity and pertinence. Streamlined design aesthetic, the mutual influence of streamline design and industrial, commercial, have far-reaching role in the enlightenment to our modern design.
Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage, Zhu Shuilan, Liu Guangxian, Zhou Jinying, Fu Ying, Pan Runtian, Feng Jianxiong
Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage, Zhu Shuilan, Liu Guangxian, Zhou Jinying, Fu Ying, Pan Runtian, Feng Jianxiong
Food and Machinery
In order to study the influence of four packaging materials and five modified atmospheres on peanut kernels in the storage. Through accelerated aging in 45 ℃ condition, with acid value and peroxide value as index, the best packaging materials and inflatable way were be selected. The results showed that, the order of packaging material to inhibit oxidation of peanut storage effect size was: five layer coextrusion 10 silk bag > composite 12 silk bag > composite 10 silk bag > nylon composite bag; The order of Inflatable way to inhibit oxidation of peanut storage effect size was:packing with nitrogen in vacuum > packing with …
Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products, Yang Xi, Xie Jing
Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products, Yang Xi, Xie Jing
Food and Machinery
Seafood products were easier spoilage than others, storage temperature was an important factor of extending shelf life, maintaining quality. Intermediate temperature area, namely, －4～0 ℃ was widely studied, which inhibits breeding of harmful microorganism, reduces tissue destruction and external damage, recedes lipid oxidation and protein degradation. In this article, the influence of intermediate temperature area on sensory, microbiology, physics, and chemistry of seafood products was further explored. The article will provide some important theoretical references for the research on the application of intermediate temperature area storage on the quality of seafood products.
Process Investigation On Selenium-Protein From Selenium-Enriched Tea By Repeated Freezing And Thawing Alkali Extraction, Wang Jun, Dong Wenbin, Lang Fulian, Gao Erdong, Gou Jingxuan
Process Investigation On Selenium-Protein From Selenium-Enriched Tea By Repeated Freezing And Thawing Alkali Extraction, Wang Jun, Dong Wenbin, Lang Fulian, Gao Erdong, Gou Jingxuan
Food and Machinery
Orthogonal test was carried on, choosing four factors: liquid-solid ratio, alkali concentration, extraction times and temperature, three levels to optimize the extracting technology of selenium-protein, on the basis of single factor experiments. Through this test, a series of related coefficients about alkaline extraction assisted by freeze-thaw method were optimized. The optimum extraction technological conditions were obtained as follows: NaOH solution 0.1 mol/L, solid-liquid ratio 60︰1 (Ｖ︰m), extracting temperature 70 ℃, extracting time 3 h ,and extracting times twice,. Under these conditions, the extraction ratio of selenium-protein was 60.93%, the purity of which was 52.07%. The resulting crude protein was further …
Microencapsulation Of Lactobacillus Para Casei With Alignate, Zou Ying, Wei Min, Xie Qi, Liu Huagui, Meng Xianghe
Microencapsulation Of Lactobacillus Para Casei With Alignate, Zou Ying, Wei Min, Xie Qi, Liu Huagui, Meng Xianghe
Food and Machinery
Survival of Lactobacillus paracasei. was investigated through alginate-microencapsulation followed by freezing dry and storage at 4 ℃ for 28 d or simulated gastric and intestinal digestion. Results suggested that Soy protein isolate is suitable inner wall materials, isomaltose could improve survival of Lactobacillus paracasei during encapsulation and subsequent freezing dry process. When the capsulated Lactobacillus paracasei was prepared by using 2% of alginate and 0.2 mol/L CaCl2 with 3% SPI as inner wall material, 5% isomaltose as protectant, the 82% yield of Lactobacillus paracasei microcapsules and 93.31% encapsulation efficiency were achieved. The 3 h survival of capsulated Lactobacillus paracasei …
Study On Ranking Ability Evaluation For Sensory Assessors Based On Rank Correlation Andcluster Analysis, Shi Bolin, Wang Houyin, Huan Chang, Zhang Lulu, Zhi Ruicong, Xie Nan, Zhao Lei, Chen Xiuhong
Study On Ranking Ability Evaluation For Sensory Assessors Based On Rank Correlation Andcluster Analysis, Shi Bolin, Wang Houyin, Huan Chang, Zhang Lulu, Zhi Ruicong, Xie Nan, Zhao Lei, Chen Xiuhong
Food and Machinery
The commonly used tastes of sweet and sour were respectively set to six concentrations system as the test samples for ranking ability screening of sensory assessors. In consideration of the sensory adaption, 12 assessors were asked to rank three times to each taste. Firstly, the accuracy of every assessor was evaluated by Spearman test. And Kendall test was used to evaluate the repeatability of the assessor. Finally, the ranking ability of each assessor was evaluated and analyzed comprehensively through fusion the data characteristics of accuracy and repeatability by clustering analysis. The results were showed that No. 5 assessor need to …
Study On Method Of Detection And Optiminzation Of Extracted Conditions For Citrinin In Sufu, Xu Yuanjin, Wang Xiangyang
Study On Method Of Detection And Optiminzation Of Extracted Conditions For Citrinin In Sufu, Xu Yuanjin, Wang Xiangyang
Food and Machinery
Extracted conditions for citrinin were optimized in sufu. Citrinin was extracted completely by toluene-ethyl acetate-formic acid(7∶3∶1, V/V) at 50 ℃, with 10 min ultrasonic processing. A method for determining citrinin in sufu was established by high performance liquid chromatography (HPLC) with fluorescence detection. Citrinin was separated by mobile phase of water(pH 2.5)- acetonitrile (70∶30) on Hypersil ODS 2 column. The results were showed that there was good linear relationship between the fluorescence detection values and citrinin concentration in the range of 0.01～100.00 μg/mL (R2=0.999 99). The limit of detection was 0.005 mg/kg and the recovery of citrinin were …
Structural Evaluation Of Peanut Protein Isolates During Oxidation By Ftir, Ye Lin, Liao Yu, Zhao Mouming
Structural Evaluation Of Peanut Protein Isolates During Oxidation By Ftir, Ye Lin, Liao Yu, Zhao Mouming
Food and Machinery
Peanut protein isolates (PPI) was oxidized by peroxyl radicals derived from 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) and the secondary structure of oxidized PPI were evaluated. Structural changes of PPI were elucidated using Fourier transform infrared spectroscopy (FTIR). Fourier deconvolution combined with iterative curve fitting was used to analyze the amide I of FTIR. After deconvolved amide I FTIR bands, ten major bands associated with conformation of proteins were distinctly observed. Changes in the bands at 1 618 cm-1 and 1 682 cm-1, which arise from the aggregated intermolecular β-sheets, indicated that protein aggregation occurred during PPI oxidation. Quantitative …
Screening Of Facultative Anaerobic Bacteria From Luzhou-Flavor Daqu And Determination Of Its Volatile Constituents, Ming Hongmei, Yu Huan, Zhou Jian, Guo Zhi, Xu Defu, Yao Xia
Screening Of Facultative Anaerobic Bacteria From Luzhou-Flavor Daqu And Determination Of Its Volatile Constituents, Ming Hongmei, Yu Huan, Zhou Jian, Guo Zhi, Xu Defu, Yao Xia
Food and Machinery
The facultative anaerobic bacteria in Luzhou-flavor Daqu were isolated and screened to study the species distribution of this kind of bacteria in the fermentation environment of Daqu. Then, the screened bacteria were further researched for the formation ability of the flavor components and their volatile constituents in order to improve the quality of Daqu. Through separation and purification of microorganism in the samples of Daqu by Candle jar method, 9 facultative anaerobic bacteria were obtained. Among them, the one which was coded as X3 provided with the prominent formation ability of the flavor components and was assigned as Corynebacterium …
Study On Properties Of Cross-Linking Hydroxypropylated Waxy Maize Starch, Cao Yu, He Shaokai, Tian Yingliang, Sun Chen, Guo Zhenfu
Study On Properties Of Cross-Linking Hydroxypropylated Waxy Maize Starch, Cao Yu, He Shaokai, Tian Yingliang, Sun Chen, Guo Zhenfu
Food and Machinery
Cross-linking hydroxypropylated waxy maize starches with different DS and MS were prepared by using sodium hydroxide as a catalyst, propylene oxide as an ether reagent, sodium sulfate as a swelling inhibitor, and sodium trimetaphosphate (STMP) as a cross-linking reagent. The properties such as acid resistance, salt resistance, transparencies, and freeze-thaw stability were also studied. The result showed that：the anti-acid stability, anti-salt stability, paste transparency and freeze-thaw stability of cross-linking hydroxypropyl compound modified waxy corn starches were effect by the degree of cross-linking and hydroxypropylation. The hydroxypropylation can improve the anti-acid stability, anti-salt stability and freeze-thaw stability of starches, and cross-linking …
Preparation Of Corn Gluten Hydrolysate With Anti-Oxidative Activity By Synergistic Action Of Alcalase And Flavourzyme, Jin Duxin, Liu Xiaolan, Zheng Xiqun
Preparation Of Corn Gluten Hydrolysate With Anti-Oxidative Activity By Synergistic Action Of Alcalase And Flavourzyme, Jin Duxin, Liu Xiaolan, Zheng Xiqun
Food and Machinery
Corn protein hydrolysates of high concentration were prepared by optimizing the hydrolyzing conditions of alcalase and flavourzyme respectively. Both of which were applied synergistically to hydrolyze corn gluten to obtain antioxidative corn protein hydrolysates. The results showed that the optimal hydrolysis by Alcalase was obtained at 50 ℃, pH 7.7 and E/S of 2% (V/m) for reaction time of 75 minutes, and under the optimized conditions, DPPH radical scavenging activity and reducing power of the hydrolysate were 74.34% and 0.984 respectively; the optimal hydrolysis by Flavourzyme was reacted at 53 ℃, pH 6.4 and E/S of 5% (m/m) for reaction …
Determination Of Release Behaviour Of Flue-Cured Tobacco By Simulated Pyrolysis Technology, Chen Yaoqi, Hong Yuan, Zeng Lingjie, Xie Wenyan, Luo Changrong
Determination Of Release Behaviour Of Flue-Cured Tobacco By Simulated Pyrolysis Technology, Chen Yaoqi, Hong Yuan, Zeng Lingjie, Xie Wenyan, Luo Changrong
Food and Machinery
In order to investigate the heating-release behaviour of heated tobacco products, powdered Virginia tobaccos were decomposed at the temperature of 150, 200, 250, 300, 350 and 400 ℃ by pyrolytic technology respectively. It was shown that total volatiles increased with the increasing heating temperature. Compared with burned tobacco, only 5 percent of nicotine was released at 200 ℃, while 62% and 82% at 200 and 250 ℃ respectively. The heating temperature had obvious effects on the release of nicotyrine, myosmine, cotinine and 2,3'-dipyridyl. The content of nicotyrine reached the highest level at 350 ℃, up to 15.68% of the released …
Studies On Prokaryotic Expression Conditions Of Peanut Allergen Ara H 2.02, Cai Qin, Zhang Wenju, Chen Qin
Studies On Prokaryotic Expression Conditions Of Peanut Allergen Ara H 2.02, Cai Qin, Zhang Wenju, Chen Qin
Food and Machinery
The recombinant protein was induced by transforming recombinant plasmid pET-32a (+)-Ara h 2.02 into Rosetta (DE3)，and identified by SDS—PAGE and Western Blotting. The results showed that the molecule weight of His-Ara h 2.02 fusion protein was about 38 kDa. At the same time, effect of IPTG concentration, shaking speed, induced temperature and time on the production of soluble recombinant protein were determined. The best conditions were as followed, the IPTG concentration was 0.3 mmol/L, the shaking speed was 220 r/min, the induction temperature was 37 ℃and the induction time was two hours, respectively.
Study On Enzyme Screening Of Rice Immune Active Peptide, Wang Lu, Chen Yuehua, Xu Zhou, We Nli, Bu Hanping, Cheng Yunhui
Study On Enzyme Screening Of Rice Immune Active Peptide, Wang Lu, Chen Yuehua, Xu Zhou, We Nli, Bu Hanping, Cheng Yunhui
Food and Machinery
The hydrolysis processes of rice protein by had been studied 9 proteinases including Neutrase, Acalase 2.4 L, Papain, Pepsin, Trypsin, Flavourzyme, Acid protease, Protamex and Bromelain, and the immune activities of 9 protein hydrolysate had been considered. The results showed that Trypsin can be used as the optimum hydrolytic enzymes for the preparation of rice immune active peptide whose value-added index (stimulating index, SI) to mice macrophage (RAW264.7) is 1.597 (1 000 μg/mL); the enzymatic hydrolysis had the highest percentage of components with relative molecular mass <1 000, to 74.11%.
Influents Of Gas On Degradation Of Chitosan With Swirling Cavitation, Yang Feng, Liu Ting, Huang Yongchun, Ren Xiane
Influents Of Gas On Degradation Of Chitosan With Swirling Cavitation, Yang Feng, Liu Ting, Huang Yongchun, Ren Xiane
Food and Machinery
In the present work, degradation of chitosan with swirling cavitation was investigated to strengthen the effect of degradation, reduce the molecular weight of chitosan and expand the range of application. Different operating parameters such as initial concentration, initial pH, solution temperature, outlet pressure, treatment time and the method of ventilate was investigate on the degradation of chitosan. And different gas such as air, oxygen and nitrogen was used to compare the effect of gas on the effect of cavitation. The results show that: Air has an obvious influence on the degradation of chitosan on the different reaction condition, and the …
Influence Of Properties And Microstructure By Different Pretreatment Of Cotton Seed Hull Enzyme Solution, Hou Lifen, Sun Xiangyang, Ding Changhe
Influence Of Properties And Microstructure By Different Pretreatment Of Cotton Seed Hull Enzyme Solution, Hou Lifen, Sun Xiangyang, Ding Changhe
Food and Machinery
With cotton seed hull as raw material, the influence was studied about the enzymatic properties and microstructure of cottonseed hull by four pretreatment methods of the dilute acid, acid pretreatment after alkali, alkali and alkaline H2O2. The results showed that the lignin content of cotton seed hull by the pretreatment method of alkaline H2O2 was decreased by 67.5%; the rate of xylan extraction about enzymatic hydrolysis for 12 hours was 21.4%; and more Xylobiose was obtained; at the same time, the microscopic structure appeared clear and loose.
Effect Of Vacuum Curing And Dry Curing On Quality Change Of Dry-Smoked Meat During Processing, Luo Qingwen, Liu Chengguo, Zhou Hui, Lou Aihua, Zhong Yiru
Effect Of Vacuum Curing And Dry Curing On Quality Change Of Dry-Smoked Meat During Processing, Luo Qingwen, Liu Chengguo, Zhou Hui, Lou Aihua, Zhong Yiru
Food and Machinery
The change rule of smoked meat quality during vacuum curing (VC)and dry curing(DC) were studied. Two kinds of smoked meat during different processing stages were compared on the water content, salt content, sodium nitrite residue, microbiological indicator, color and volatile compounds. The results showed that: the water content of VC and DC samples decreased 16.5% and 20.5%, respectively. While salt content of that rise to 5.9% and 5.2%, respectively. The L* of VC is 2.1% higher than that of DC. The a* of VC is 12.2% lower than that of DC, the b* is no big difference between them. The …
Effects Of Infrared Drying On Properties Of Sesame, Zhang Lixia, Zhang Xun, Sun Jiajia, Huang Jinian
Effects Of Infrared Drying On Properties Of Sesame, Zhang Lixia, Zhang Xun, Sun Jiajia, Huang Jinian
Food and Machinery
The sesame was dried by infrared ray, and the sesame oil was extracted with solvent. The effect of infrared drying time (constant temperature of 100 ℃) and temperature (constant time of 15 min) on the moisture content, germination rate, the volatile gas composition of sesame seeds and the acid value, peroxide value of sesame oil was investigated. The results showed that, when the infrared drying time is between 10~25 min or drying temperature between 70～130 ℃, the moisture content of the sesame seeds have reached the safety of water. Infrared drying has some damaging effects on germination rate of sesame …
Cluster Analysis On Carotenoids Contents In Lycium Barbarum L Fruits From Different Origins, Qu Yunqing, Zhang Tonggang, Liu Dunhua
Cluster Analysis On Carotenoids Contents In Lycium Barbarum L Fruits From Different Origins, Qu Yunqing, Zhang Tonggang, Liu Dunhua
Food and Machinery
Objective: The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. dried fruit in eight areas (Jinghe of Xinjiang, Baiyin of Gansu, Nanliang of Ningxia, Zhongning of Ningxia, Huinong of Ningxia, Wulateqianqi Pioneer Town of Neimeng, Guyuan of Ningxia, Chaidamu of Qinghai) was determined by spectrophotometry and HPLC.Result: The method of HPLC to detect three major carotenoids of Lycium barbarum L. was simple and fast. The three major carotenoids could be qualitatived and quantitatived within 20 min. The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. dried fruit in Qinghai was the highest in eight …