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Articles 114721 - 114750 of 255952

Full-Text Articles in Life Sciences

Effects Of Different Heating Temperature Of Sous Vide On Preservation Quality Of Catfish, Tang Bin, Zhang Min, Feng Liping, She Wanwan Mar 2017

Effects Of Different Heating Temperature Of Sous Vide On Preservation Quality Of Catfish, Tang Bin, Zhang Min, Feng Liping, She Wanwan

Food and Machinery

The Sous Vide technology at different center temperature conditions (core temperatures were 60, 70, and 80℃, respectively, heated for 5 min) on the preservation qualities of catfish during refrigerated storage (3 ℃+1 ℃) was studied to provide theoretical basis for the application of Vide Sous technology in the preservation of fish. The results showed that, compared with the control group, the drip loss and pH of catfish increased significantly (P＜0.05) in the Sous Vide treatments. Moreove, a high fat oxidation level was maintained during the refrigerated storage (P＜0.05). The L* value of color in three groups treated with Sous …

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Optimization Of Drying Technology For High Moisture Corn In The Huang Huai Valley, Zhang Dexin, Yang Qingxun, Liu Yanfang Mar 2017

Optimization Of Drying Technology For High Moisture Corn In The Huang Huai Valley, Zhang Dexin, Yang Qingxun, Liu Yanfang

Food and Machinery

According to the current national grain storage technology standard as the basis, combined with the local ecological environment of stored grain and the situation of the grain. Using the method of accurate detection of water, reasonable layout of ventilation network, mechanical ventilation, moisture balance daocang precipitation, By optimizing the experimental, solve the excessive drying of the grain in specific drying process, ventilation precipitation process and bottleneck phenomenon caused by drying effect got decreased and grain heap each part of the moisture gradient is large. For other grain ecological zones and other varieties of grain drying and provide reference.

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Extraction Of Polysaccharide From Gleditsia Japonic.Miq And Its Antibacterial Activities, Gao Jie, Dong Wenbin, Wang Yong, Wang Yan Mar 2017

Extraction Of Polysaccharide From Gleditsia Japonic.Miq And Its Antibacterial Activities, Gao Jie, Dong Wenbin, Wang Yong, Wang Yan

Food and Machinery

The polysaccharide in Gleditsia japonic.miq was researched. Based on the single factor level determination, the major factors including liquid/material ratio, extraction temperature and time were investigated by response surface analysis, and then its antibacterial activity was studied by filter paper diffusion method. The results showed that the optimum technology condition were using liquid/material at 50 mL/g, extracted at 65 ℃ for 80 min. Under these conditions, the yield of polysaccharide was (31.52±0.54) %. Furthermore, when the concentration of polysaccharide was 100 mg/mL, the antibacterial activity was in this order, S.typhimurium＜Escherichia coli＜Bacillus cereus＜Bacillus subtilis＜Staphylococcus aureus, and the minimal inhibitory concentrations of …

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The Studies Onactivities Of Extracts From Angelica Keiskei Using Different Polar Solvents, Zhu Fang, Wei Wanli, Du Ying, Chen Ting, Zhou Qingdi, Liao Liling Mar 2017

The Studies Onactivities Of Extracts From Angelica Keiskei Using Different Polar Solvents, Zhu Fang, Wei Wanli, Du Ying, Chen Ting, Zhou Qingdi, Liao Liling

Food and Machinery

In order to compare the activities of different extracts using several polar fractions of extracts from Angelica Keiskei, the crude extracts were adsorbed by HPD-600 macroporous resin, and 50% ethanol eluents were collected as products. The products were separated into three different polar solvents for extracting, i.e., ethyl acetate fraction, n-butanol fraction and aqueous fraction, and extracted by organic solvents of different polarities based on liquids-liquids extracting method. Moreover, the contents of total phenolic and flavonoid in different extracts were determined, and then the activities on scavenging DPPH, ABTS radical, ferric-reducing power and inhibiting to α-glucosidase were also studied. The …

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Research Progress On Preparation And Application Of Starch-Based Films, Chen Qijie, Zhou Liling, Dong Xufang, Zheng Xueming, Wang Jianhui Mar 2017

Research Progress On Preparation And Application Of Starch-Based Films, Chen Qijie, Zhou Liling, Dong Xufang, Zheng Xueming, Wang Jianhui

Food and Machinery

Starch is the second largest renewable raw materials in the world except for the cellulose. Comparing with the synthetic material, the starch-based films shows more unique and excellent properties such as green, non-toxic, biodegradable. It is one of the most promising new materials because it can ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, and realize the sustainable development of resources. The main methods of preparing starch-based films including the wet and dry ways were reviewed in the paper. The physical and chemical properties of starch-based films were also summarized. …

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Age And Growth Of Whale Sharks (Rhincodon Typus) Near The South Ari Atoll, Maldives, Cameron T. Perry Mar 2017

Age And Growth Of Whale Sharks (Rhincodon Typus) Near The South Ari Atoll, Maldives, Cameron T. Perry

HCNSO Student Theses and Dissertations

The whale shark (Rhincodon typus) has a global distribution in warm to warm temperate oceans, and is a species of high conservation concern currently categorized as Endangered on the International Union for Conservation of Nature (IUCN) Red List. Despite its dire conservation status and concerns about the growing number of ecotourism interactions with this species worldwide, relatively little information is available on key aspects of whale shark biology such as growth rates, reproductive rates, survival rates and breeding habitats. In particular, critical information such as age and growth of whale sharks is needed to improve the management and …

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Optimization On Cultivation Conditions For Antimicrobial Substance Production By Paenibacillus Bovis Sp.Nov. Bd3526, Hua Bangqing, Zhang Qiuxiang, Liu Zhenmin, Wu Zhengjun Mar 2017

Optimization On Cultivation Conditions For Antimicrobial Substance Production By Paenibacillus Bovis Sp.Nov. Bd3526, Hua Bangqing, Zhang Qiuxiang, Liu Zhenmin, Wu Zhengjun

Food and Machinery

In order to increase the production of the antimicrobial substances by P.bovis BD3526 in wheat bran broth，the effect of individual fermentation parameter including cultivation temperature, period, inoculum ratio, age of the inoculum and concentration of wheat bran on the inhibitory intensity of the fermented wheat bran broth was determined, employing Micrococcus luteus as the indicator. Based on the results of single factor tests, four variables i.e. cultivation temperature, cultivation period, inoculum ratio and concentration of wheat bran were employed to further optimize the fermentation conditions for antimicrobial components production by the strain BD3526 by response surface methodology. The optimal cultivation …

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Screening And Identification Of Lactobacillin-Producing Strain In Traditional Yak Yogurt, Zhang Meimei, Suo Huayi, Zhao Xin, Qian Yu, Li Jian, Ding Yangping, Zhang Yu Mar 2017

Screening And Identification Of Lactobacillin-Producing Strain In Traditional Yak Yogurt, Zhang Meimei, Suo Huayi, Zhao Xin, Qian Yu, Li Jian, Ding Yangping, Zhang Yu

Food and Machinery

The 26 strains isolated from traditional fermented yak milk in Yangbajin-Tibet and Yunnan-Shangrila area. In this study, the inhibitory spectrum of the selected strain was determined by Oxford cup double agar diffusion method Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Yeast was taken as the indicator, to screen out lactic acid bacteria with high antibacterial activity from various stains. At the same time, according to the exclusion of organic acids, hydrogen peroxide and proteolysis detection, speculated that the inhibitory effect of lactic acid bacteria may come from lactobacillin. The results showed that 3, 21, 23, 24, 25 strains have higher …

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Selection And Diversity Of Pesticide-Degrading Bacteria Isolated From Zaopei Of Luzhou-Flavor Liquor, Feng Ruizhang, Zhou Wanhai, You Ling, Wei Qing, Shu Yuan Mar 2017

Selection And Diversity Of Pesticide-Degrading Bacteria Isolated From Zaopei Of Luzhou-Flavor Liquor, Feng Ruizhang, Zhou Wanhai, You Ling, Wei Qing, Shu Yuan

Food and Machinery

The pesticide-degrading bacteria was isolated and selected from Zaopei of Luzhou-flavor Liquor by the enrichment culture and plate separation technology, then the phylogenetic analysis of these strains were carried out by 16S rRNA gene sequence. The results showed that 52 strains were isolated from Zaopei of Luzhou-flavor Liquor, and 25 strains had degradative capability for Propiconazol, and 10, 17 had degradative capability for, Atrazine, 2,4-D butyl ester respectively. 51 strains belonged to 22 species of 6 genera (Bacillus, Lysinibacillus, Pseudomonas, Acinetobacter, Brevibacillus, Stenotrophomonas), and 1 isolate was presumed to be variety of Bacillus thuringiensis (with 97.3% sequence similarity). Bacillus was …

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Preparation Of Carbon Nanotube Composite Functionalized By Cinnamaldehyde/Chitosan And Application For Lipase Immobilization, Liu Wei, Jia Chengsheng, Zhang Xiaoming, Xia Shuqin Mar 2017

Preparation Of Carbon Nanotube Composite Functionalized By Cinnamaldehyde/Chitosan And Application For Lipase Immobilization, Liu Wei, Jia Chengsheng, Zhang Xiaoming, Xia Shuqin

Food and Machinery

Using chitosan modified by cinnamaldehyde to decorate carbon nanotubes, a novel cinnamaldehyde/ chitosan/ carbon nanotubes composites were synthesized. The modified composites and its corresponding intermediates were characterized by FT-IR, XRD, high-resolution SEM and TGA. Taking porcine pancreatic lipase as a model, explored the properties of cinnamaldehyde/ chitosan/ carbon nanotubes composite materials. The results indicated that when the conditions were: molar ratio of cinnamaldehyde to chitosan of 41, pH =7.0 and the enzyme concentration of 5 mg/mL, and the maximum load of 248 mg/g and the enzyme activity of 8 064 U/g were obtained. The enzyme activity was still above 69% …

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Solubility And Structural Changes Of Corn Starch In Dmso / Water System, Wang Rui, Tian Yaoqi, Xie Zhengjun Mar 2017

Solubility And Structural Changes Of Corn Starch In Dmso / Water System, Wang Rui, Tian Yaoqi, Xie Zhengjun

Food and Machinery

Dimethyl sulfoxide (DMSO) is the key reagent to dissolve starch in the starch structural analysis. In this paper, solubility and structural changes of corn starch in DMSO/water system were studied. Corn starch achieved maximum solubility of 97.15% in 90% DMSO solution when the dissolution time reaches 12 h. With the excessive dissolution, no significant change in solubility was detected. Scanning electron microscopy (SEM) analysis showed that starch granules structure were the largest damaged in 90% DMSO, which confirmed that 90% DMSO was the best solvent for starch. High performance size exclusion chromatography (HPSEC) and high performance anion-exchange chromatography (HPAEC) found …

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Research On The Detection Model Of Sugar Content In Different Position Of Citrus Based On The Hyperspectral Technology, Jie Dengfei, Yang Jie, Peng Yaxi, Lian Yuxiang, Zhang Deng Mar 2017

Research On The Detection Model Of Sugar Content In Different Position Of Citrus Based On The Hyperspectral Technology, Jie Dengfei, Yang Jie, Peng Yaxi, Lian Yuxiang, Zhang Deng

Food and Machinery

Hyperspectral techniques were used to study the sugar content of different parts of citrus, and the sugar content detection models with hyperspectral information of calyx, stem and equator part were established respectively. The results showed that the model established by calyx was better than that of stem and equator. The detection models of partial least squares regression (PLSR), principal component regression (PCR), and stepwise multivariate linear regression (SMLR) were established respectively, and the results of these three models were close. The PLSR model was found to the best among them, after Norris derivative pretreatment methods were applied, the prediction correlation …

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Effect Of Ultra High Pressure On The Texture Of Commercial Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong, Xiao Yang Mar 2017

Effect Of Ultra High Pressure On The Texture Of Commercial Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong, Xiao Yang

Food and Machinery

The effect of the ultrahigh Pressure (200, 600 MPa/10 min) treatment on the texture of 7 kinds of functional characteristics of 5 kinds of market cheese was studied, including hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience. According to the results of 5 different kinds of cheese at 200 MPa pressure processing, the adhesiveness and cohesiveness resilience were not significant difference (P>0.05), which means the effect of low ultrahigh pressure processing pressure on cheese texture is not much. Under the ultra-high pressure treatment, the hardness and chewiness of cheese significantly reduced 31% and 39%, respectively. which were reducing significantly with …

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Research On Adsorption Capacity Of Organically Modified Na-Montmotillonite For Aflatoxin B1, Sun Siyuan, Diao Enjie, Li Xiangyang, Chu Xuan, Wang Jiasheng, Dong Haizhou Mar 2017

Research On Adsorption Capacity Of Organically Modified Na-Montmotillonite For Aflatoxin B1, Sun Siyuan, Diao Enjie, Li Xiangyang, Chu Xuan, Wang Jiasheng, Dong Haizhou

Food and Machinery

Na-montmotillonite (Na-MMT) was organically modified using Octadecy Trimethyl Ammonium Bromide (OTMAB) as a modifier to improve its adsorption capacity of aflatoxin B1 (AFB1). The modified Na-MMT is characterized by X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, Scanning electron microscopy (SEM), and Thermogravimetric analysis (TGA). The results showed that the OTMAB was intercalated into the Na-MMT, expanded its interlayer spacing (d0.01), and increased its specific surface area. The adsorption isotherm of AFB1 on the modified Na-MMT is followed the Langmuir equation. The maximum adsorption capacity (qmax) and the Langmuir adsorption coefficient (k) …

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Research On The Compression Molding Technology Of The Pu Vacuum Sucker For The Automatic Line Of Packing Food, Duan Xianyong, Han Zhongguan, Niu Li, Zheng Guibin Mar 2017

Research On The Compression Molding Technology Of The Pu Vacuum Sucker For The Automatic Line Of Packing Food, Duan Xianyong, Han Zhongguan, Niu Li, Zheng Guibin

Food and Machinery

A PU vacuum sucker manufacturing process for the automatic production line of packing food was introduced in this study, and its difficulty in manufacturing process was also analyzed. Therefore, and develops a porous sheet soft colloidal pressure molding solution was developed. The UG software was used to build a model on the base and a small core of concave cavity, and then it was equipped with a high precision CNC engraving and milling machine. It adopted a hierarchical and subregional milling methods of the cavity milling, depth contour machining, and specifying the cutting region to ensure the position accuracy of …

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Flat Design Of Food Packaging Based On User Demand, Liu Zongming, Zhao Yuehao, Liu Wenjin Mar 2017

Flat Design Of Food Packaging Based On User Demand, Liu Zongming, Zhao Yuehao, Liu Wenjin

Food and Machinery

From the perspective of user demand, constructing the complete process on flattening design of food packaging. Through the combination of the concept of flattening and Maslow's Hierarchy of Needs, this paper puts forward the five-dimensional food packaging design, which includes the flat design factor and flat design model, and constructs a complete food packaging flattening design process. Taking the design of gum packaging as the typical case, verify the feasibility of food packaging design with flattening design theory.

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Preparation And Antimicrobial Activity Of Oregano Essential Oil And Resveratrol Emulsion, Li Qunying, Liao Hongmei, Fang Zheng, Liang Li Mar 2017

Preparation And Antimicrobial Activity Of Oregano Essential Oil And Resveratrol Emulsion, Li Qunying, Liao Hongmei, Fang Zheng, Liang Li

Food and Machinery

Emulsions were prepared with sodium caseinate as emulsifier, inulin and gum Arabic as stabilizer, oregano essential oil as oil phase embedding resveratrol, to avoid the shortage of strong aromatic odor of oregano essential oil, low solubility of resveratrol and poor stability of them. Antimicrobial activities of oregano essential oil (OEO), resveratrol, OEO-resveratrol and their emulsions against Salmonella typhimurium as well as antimicrobial effects during storage at 4 ℃ and 25 ℃ were investigated. Application in fresh cut cabbages was also preliminarily studied. The results showed that OEO and resveratrol had a synergistic inhibition effect on S. typhimurium, and 2.0% inulin …

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Mechanism Research On Inhibition Of Fresh-Noodle Retrogradation By Polysaccharides Food Additives, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang Mar 2017

Mechanism Research On Inhibition Of Fresh-Noodle Retrogradation By Polysaccharides Food Additives, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang

Food and Machinery

This study investigated the effects of the adding amount of three different Hydrophilic polysaccharide and storage time on the thermodynamic behaviorof thefresh wet noodle starch. By using differential scanning calorimetry (DSC), Avrami equation and Hyperchem 8.0 software, we analyzed both aging kinetic equation and molecular structure model of fresh wet noodle which were addedthree different Hydrophilic polysaccharideGuar gum, Carrageenan and Konjac Glucomannan. Meanwhile, build a equation of retrogradation kinetics and build a conformation design which inter react between polysaccharide and starch. Results showed that the temperature range（T01～Tc1) of the pasting of the polysaccharide and fresh-noodle system …

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Design Of Control System For Vertical Bagpacking Machine Based On Motion Controller, Du Jian, Feng Yu, Zhu Xuejian, Ma Yong Mar 2017

Design Of Control System For Vertical Bagpacking Machine Based On Motion Controller, Du Jian, Feng Yu, Zhu Xuejian, Ma Yong

Food and Machinery

The shape irregularity and size diversity of the vertical bags made it difficult to fill them. A stable performance of automatic vertical packaging was explored in order to solve the problems of its poor stability, based on the research of the motion controller as well as adopting the Delta2 robot structure, and this might provide a set of control solutions for the vertical packaging.

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Study On The Difference Of Characteristic Biogenic Amines In Grass And Silver Carp Fillets During Cold Storage, Wang Xiu, Li Zongquan, Liu Yongle, Wang Jianhui, Chen Qi, Li Xianghong, Wang Faxiang, Yu Jian Mar 2017

Study On The Difference Of Characteristic Biogenic Amines In Grass And Silver Carp Fillets During Cold Storage, Wang Xiu, Li Zongquan, Liu Yongle, Wang Jianhui, Chen Qi, Li Xianghong, Wang Faxiang, Yu Jian

Food and Machinery

In order to investigate the change of biogenic amines, and the correlation between quality indices and characteristics of biogenic amines, the change of pH, TVB-N, TVC, sensory evaluation and biogenic amines of grass carp and silver carp fillets during cold storage at 4 ℃ were detected. The results showed that TVB-N and TVC increased with the cold storage time; phenethylamine, putrescine, tyramine and the total biogenic amines of grass carp and silver carp fillets changed obviously. All kinds of biogenic amines of grass carp and silver carp fillets significantly changed at the 10th and 8th day. Significant differences …

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Effect Of Led Light Treatment On Coloration Of Ethephon-Degreened Mandarin Fruit, Deng Lili, Yuan Ziyi, Yin Baofeng, Ren Shuying, Li Siping, Yao Shixiang, Zeng Kaifang Mar 2017

Effect Of Led Light Treatment On Coloration Of Ethephon-Degreened Mandarin Fruit, Deng Lili, Yuan Ziyi, Yin Baofeng, Ren Shuying, Li Siping, Yao Shixiang, Zeng Kaifang

Food and Machinery

The effect of light emitting diode (LED) light irradiation on the rind and pulp color of ethephon-degreened mandarin fruits was investigated in this study. The effects of LED light wavelength, treatment time and the intensity of the light on the coloration of mandarin fruit were all taken into consideration. LED light treatments can effectively improve the color index, the chromatographic parameters (a*, b*, a*/b* and C*) and the carotenoid content of ethephon-degreened mandarin fruit, and reduced the H* value, the chlorophyll a and chlorophyll b content. Blue LED light irradiated fruit had a better degreening rate and color index. Ethephon-degreened …

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Extraction Process Optimization And Anticancer Activity Of Maize Yellow Pigment, Yu Hui, Liu Meijia, Liu Jianli, Cao Xiangyu Mar 2017

Extraction Process Optimization And Anticancer Activity Of Maize Yellow Pigment, Yu Hui, Liu Meijia, Liu Jianli, Cao Xiangyu

Food and Machinery

Objective: To study the best preparation technology of maize yellow pigment by ultrasonic assisted with enzymatic method, and the inhibitory effect of them on the growth of human gastric cancer cells (BGC-823). Methods: The optimum conditions of maize yellow pigment were extracted by ultrasonic assisted with enzymatic method by single factor and response surface experiments. The inhibition of maize yellow pigment on BGC-823 cells was detected by morphological observation and MTT assay to evaluate the antitumor activity. Results: the maize yellow pigment best extraction condition of ultrasonic with enzymatic method is: enzyme activity 10 000 U/g, ultrasonic power 400 W, …

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Separation Of Procyanidin From Grape Seed By Aqueous Two-Phase System, Zhang Xifeng, Cheng Guang, He Qian, Zhang Fenqin, Luo Guanghong Mar 2017

Separation Of Procyanidin From Grape Seed By Aqueous Two-Phase System, Zhang Xifeng, Cheng Guang, He Qian, Zhang Fenqin, Luo Guanghong

Food and Machinery

Procyanidin from grape seed were separated and purified by the aqueous phase two-extraction. Aqueous two-phase extraction systems, differently assisted extraction methods and the extraction strategies were firstly studied. The best extractions of procyanidin by aqueous two-phase system were investigated based on orthogonal experimental design. The results showed that, in the aqueous two-phase extraction system of ethanol and (NH4)2SO4, the extraction method was the microwave-assisted extraction, i.e., Ethanol, water, and compounded by microwave treatment, as well as (NH4)2SO4 were added. It was found that the best extraction conditions were 30%(w/w) …

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Study On Ultrasonic-Enzyme Combined Extraction And Antioxidant Activity Of Anthocyanins From Purple Sweet Potato By Response Surface Methodology, Xu Ying, Fan Fan, Yin Pengtao, Dong Mei Mar 2017

Study On Ultrasonic-Enzyme Combined Extraction And Antioxidant Activity Of Anthocyanins From Purple Sweet Potato By Response Surface Methodology, Xu Ying, Fan Fan, Yin Pengtao, Dong Mei

Food and Machinery

The anthocyanins were extracted from purple sweet potato (PSP) tuber. Influencing factors of ultrasonic-enzyme combined extraction of anthocyanins were studied by single factor experiments. On the basis of this, the extraction process was optimized by three factors and three levels of response surface analysis method, using yield rate as response value. The optimal process parameters of the extraction process were: extraction temperature 60 ℃, extraction time 35 min, liquid to solid ratio 361（mL/g）. Under these conditions, the yield of anthocyanins from purple sweet potato was 2.003 mg/g. The results showed that the determination of reducing power of purple sweet potato …

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Optimizationon Preparation Technology Of Highland Barley Enzymolysis Liquid Suitble For Probiotic Fermentation, Wan Ping, Yi Xiaocheng, Deng Juan, Huang Lihua Mar 2017

Optimizationon Preparation Technology Of Highland Barley Enzymolysis Liquid Suitble For Probiotic Fermentation, Wan Ping, Yi Xiaocheng, Deng Juan, Huang Lihua

Food and Machinery

The program warming method was applied to carry out the enzymatic hydrolysis of highland barley. The response surface methodology was used to optimize the enzymatic hydrolysis process of probiotic fermented barley with the reducing sugar content as the response value. The result indicated that the optimal conditions could be gotten: with the ratio of solid to liquid 115(g/mL) to dissolve highland barley powder, pasting and cooling to 45 ℃, addition of 8.9 U/g α-amylase, 2.0% glucoamylase, 3.5% bromelain, incubating for 20 min and then heating to 60 ℃, incubating for saccharification to the iodine test showing colorless, getting highland barley …

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Influence Of Vaccinated Lactobacillus On Quality Of Pickled Mustard, Meng Fanbo, Zhang Wanping, Wu Kangyun Mar 2017

Influence Of Vaccinated Lactobacillus On Quality Of Pickled Mustard, Meng Fanbo, Zhang Wanping, Wu Kangyun

Food and Machinery

The effect of vaccinated lactobacillus on content of total acids and nitrite in pickled mustard vaccinated L. rhamnosus, L. acidophilus, L. fermentum and their combination was detected in this paper. The influence of fermentation by inoculating the optimal strain combination on content of amino acids and volatile flavor compounds was performed as well. The content of total acid and nitrite in pickled mustard vaccinated a strain combination(L. rhamnosusL. acidophilusL. fermentum=111) showed the optimum results. It was found that the vaccinated fermentation was superior to the nature fermentation based on kinds and content of amino acids while those of volatile flavor …

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Optimization On Microwave-Two Enzymes Synergistic Methods For Dietary Fiber Extraction In Lotus Seed Shell, Chen Tiebi, Jin Na, Wang Jianhui, Liu Dongmin, Fan Min, Deng Guosheng, Chen Yingyi Mar 2017

Optimization On Microwave-Two Enzymes Synergistic Methods For Dietary Fiber Extraction In Lotus Seed Shell, Chen Tiebi, Jin Na, Wang Jianhui, Liu Dongmin, Fan Min, Deng Guosheng, Chen Yingyi

Food and Machinery

To investigate the effect of microwave-two enzymes synergistic extraction methods on dietary fiber yields in lotus shell, the sieving mesh number of the lotus seed shell, ratio of solid-liquid, papain and glucoamylase dosages and extraction time were set out to conduct the orthogonal tests based on the results of single factor experiments. The optimal extraction conditions were as followed: sieving mesh of 60, ratio of liquid-solid 201, papain dosage 3%, papain extraction time of 6×20 s (extracting 6 times, each time for 20 s with intervals of 2 min), dosage of glucoamylase 4%, and glucoamylase extraction time 8×20s (extracting 8 …

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Study On Influencing Factors Of Equilibrium Moisture Content Of Reconstituted Tobacco, Wang Xunjian, Zhong Fang, Chen Maoshen, Tian Hailong, Zhang Jiashu Mar 2017

Study On Influencing Factors Of Equilibrium Moisture Content Of Reconstituted Tobacco, Wang Xunjian, Zhong Fang, Chen Maoshen, Tian Hailong, Zhang Jiashu

Food and Machinery

The moisture content of reconstituted tobacco (RT) and moisture content in mainstream smoke can influence its physical properties, processing characteristics, combustion, flavor and sensory quality. There were plenty of studies on equilibrium moisture content (EMC) of natural tobacco, but there was a lack of system study on EMC of RT. To solve the problem, the physical structure, chemical components of RT were determined, and then the correlation between them and EMC was established by simple correlation analysis ofSPSS. Correlation analysis showed that remarkable negative correlation was found between EMC and the content of calcium carbonate, ash, but the potassium, chlorine, …

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Progress Of Study On Extraction Methods Of Environmental Microbial Dna, Yang Jing, Zhang Jing, Zou Wei, Zhao Xingxiu, Zhao Changqing Mar 2017

Progress Of Study On Extraction Methods Of Environmental Microbial Dna, Yang Jing, Zhang Jing, Zou Wei, Zhao Xingxiu, Zhao Changqing

Food and Machinery

Environmental microbial DNA extraction is the foundation of microbial community research by molecular biology techniques, and its structural integrity and the purity of DNA extracted is directly related to the subsequent experiment results. DNA extraction method is not a unified standard because of various environmental samples, including water, soil and activated sludge, the traditional fermented food, liquor-making environment, etc. Now, there are many methods of DNA extraction, they can be divided into direct and indirect extraction ones. The direct extraction methods are simple, less time-consuming, while presenting impurities. However, complex indirect extraction operations are time-consuming, but the products are pure. …

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Quality Comparison Of Rhodomyrtus Tomemtosa’S Powder By Vacuum Freeze Drying And Spray Drying, Tang Hui, Zhong Ruimin, Ma Jingkui, Guo Honghui, Liu Yongji Mar 2017

Quality Comparison Of Rhodomyrtus Tomemtosa’S Powder By Vacuum Freeze Drying And Spray Drying, Tang Hui, Zhong Ruimin, Ma Jingkui, Guo Honghui, Liu Yongji

Food and Machinery

The effects of vacuum freeze-drying and spray-drying on the quality of Rhodomyrtus tomemtosa’s powder were compared in this study. The Analytical Hierar-chy Process（AHP） fuzzy mathematics method was used to evaluate the sensory indexes of the two kinds of drying methods, and the correlations between the sensory indexes and physicochemical properties was analyzed. The results showed that the total sugar, reducing sugar, total acid and anthocyanin content of Rhodomyrtus tomemtosa’powder produced by vacuum freeze-drying and the flowability and solubility of powder were better than those obtained by spray drying. However, the samples prepared by spray drying moisture content was lower, the …

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