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Articles 50791 - 50820 of 255931

Full-Text Articles in Life Sciences

Effect Of 1-Mcp Combined With Low Temperature Storage On Flavor, Texture And Physiology Of Honey Peach, Zhou Hui-Juan, Ye Zheng-Wen, Zhang Xia-Nan, Su Ming-Shen, Du Ji-Hong, Li Xiong-Wei, Zhang Ming-Hao, Wang Bing-Xian, Yang Yun Jul 2022

Effect Of 1-Mcp Combined With Low Temperature Storage On Flavor, Texture And Physiology Of Honey Peach, Zhou Hui-Juan, Ye Zheng-Wen, Zhang Xia-Nan, Su Ming-Shen, Du Ji-Hong, Li Xiong-Wei, Zhang Ming-Hao, Wang Bing-Xian, Yang Yun

Food and Machinery

Objective:The effects and correlations of different concentrations of 1-MCP combined with (10±1) ℃ storage on flavor and texture of fruit were discussed.Methods:Soft solute' Hujingmilu' peach was used as test material. The concentration of 1-MCP treatment was 3.24, 6.48 and 12.96 μL/L respectively, then were stored at (10±1) ℃. The fruits stored at (10±1) ℃ and (1±1) ℃ without any treatment were used as control. The ethylene release rate, respiration intensity, fruit texture, sugar and acid content, five flavors of fruits in different treatment groups were measured every 4 days during cold storage. The fruit of different …

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Study On The Protective Effect And Mechanism Of Seabuckthorn Polysaccharides On Insulin-Resistant Hepg2 Cells From Oxidative Stress, Wang Qiu-Dan, Zhao Kai-Di, Lin Chang-Qing Jul 2022

Study On The Protective Effect And Mechanism Of Seabuckthorn Polysaccharides On Insulin-Resistant Hepg2 Cells From Oxidative Stress, Wang Qiu-Dan, Zhao Kai-Di, Lin Chang-Qing

Food and Machinery

Objective:The protective effect and mechanism of seabuckthorn polysaccharides on insulin-resistant HepG2 cells against oxidative stress was investigated.Methods:The seabuckthorn polysaccharide was extracted by water extraction and alcohol precipitation method, and the polysaccharide content was determined by the phenol sulfuric acid method. The CCK-8 method was used to determine the effects of different concentrations of sea-buckthorn polysaccharides on the viability of HepG2 cells. HepG2 cells were induced with a medium containing 5×10-8 mol/L insulin for 24 hours to establish a HepG2 cell insulin resistance model. A kit was used to determine glucose consumption and relative glycogen content, and to …

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Antioxidant Activity Of Exo-Polysaccharide From Rhodotorula Mucilaginosa Cm-1 And Its Protective Mechanism Against Drug-Induced Liver Injury, Li Mei-Lin, Ma Wen-Jin, Wang Bo, Zhou Yan-Bing, Zhang Yong-Xian, Yu Chang-Qing, Peng Tao Jul 2022

Antioxidant Activity Of Exo-Polysaccharide From Rhodotorula Mucilaginosa Cm-1 And Its Protective Mechanism Against Drug-Induced Liver Injury, Li Mei-Lin, Ma Wen-Jin, Wang Bo, Zhou Yan-Bing, Zhang Yong-Xian, Yu Chang-Qing, Peng Tao

Food and Machinery

Objective:To study the protective effects of exo-polysaccharide of Rhodotorula mucilaginosa on drug-induced liver injury in mice and analyze its potential molecular mechanism, so as to provide scientific basis for the application of exo-polysaccharide of Rhodotorula mucilaginosa in functional food and drugs.Methods:Based on the antioxidant activity of polysaccharides, the effects of exo-polysaccharide component RmEPS-11 from Rhodotorula mucilaginosa on liver toxicity induced by INH and RIF in mice were evaluated.Results:Compared with the mice treated with INH and RIF, the levels of ALT and AST in serum and the content of MDA in liver were significantly decreased, while …

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Preparation Of Carboxymethylated Pumpkin Polysaccharide And Its Antioxidant And Hypoglycemic Activities, Li Xue-Hui, Luo Xin-Yu, Wang Ying Jul 2022

Preparation Of Carboxymethylated Pumpkin Polysaccharide And Its Antioxidant And Hypoglycemic Activities, Li Xue-Hui, Luo Xin-Yu, Wang Ying

Food and Machinery

Objective:To study the preparation process of carboxymethylated pumpkin polysaccharide and evaluate its antioxidant and hypoglycemic activity in vitro.Methods:Monochloroacetic acid concentration, reaction temperature and reaction time were further optimized by single factor tests and response surface tests, and the antioxidant activity test and hypoglycemic test were also carried out.Results:The optimum preparation conditions of carboxymethylated pumpkin polysaccharide were as follows: the concentration of monochloroacetic acid of 1.9 mol/L, reaction temperature of 73 ℃, reaction time of 3 h. Under the preparation conditions, the substitution degree of carboxymethyl polysaccharide was 1.247. Studies on antioxidant activity have shown that, …

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Antioxidant And Stability Of Polysaccharides From Purple Sweet Potato By Fractional Alcohol Precipitation, Lin Jun, Li Gao-Yang, Huang Fan, Xie Qiu-Tao, Yuan Hong-Yan Jul 2022

Antioxidant And Stability Of Polysaccharides From Purple Sweet Potato By Fractional Alcohol Precipitation, Lin Jun, Li Gao-Yang, Huang Fan, Xie Qiu-Tao, Yuan Hong-Yan

Food and Machinery

bjective:This study aimed to explore the composition, antioxidant activity and stability of purple potato polysaccharides and improve the efficiency of separation purification.Methods:The free radical scavenging capacity, antioxidant capacity and chemical stability of the crude polysaccharides from purple sweet potato were compared and analyzed by fractional alcohol precipitation.Results:The contents of polysaccharide, protein, sulfate group and uronic acid in the three fractions were in the order of PPSP-80% ＞ PPSP-60% ＞ PPSP-40%. Among them, PPSP-80% fraction had the strongest scavenging ability on DPPH, ABTS and superoxide anion free radicals, while PPSP-60% fraction had the strongest scavenging ability on …

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Effect Of Malolactic Fermentation On Volatile Compounds Of Rosa Roxburghii Tratt Wine, Guo Zhi-Jun, Yang Lei, Luo Hong-Xia, Zhou Mo-Mei, Fang Yu-Lin Jul 2022

Effect Of Malolactic Fermentation On Volatile Compounds Of Rosa Roxburghii Tratt Wine, Guo Zhi-Jun, Yang Lei, Luo Hong-Xia, Zhou Mo-Mei, Fang Yu-Lin

Food and Machinery

Objective:The study aimed to analyze the influence of malolactic fermentation on the aroma and deacidification of Rosa roxburghii Tratt wine.Methods:The organic acid content and volatile compounds were qualitatively and quantitatively detected by ion chromatography, HS-SPME/GC-MS and sensory evaluation.Results:The results showed that the malic acid content decreased by 85.83% during malolactic fermentation, with the lactic acid content increasing by 87.75%, 114 kinds of volatile compounds were detected during malolactic fermentation, including 48 kinds of esters (12 011.60 μg/L), 26 alcohols (1 409.50 μg/L), 13 acids (2 490.60 μg/L) and 10 alkane (749.70 μ …

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Effects Of Purple Yam Powder On The Quality And Antioxidant Activity Of Steamed Bread, Shi Yu-Ru, Zheng Zong-Ping, Guo Feng-Xian, Chen Yang, Li Jin-Gui Jul 2022

Effects Of Purple Yam Powder On The Quality And Antioxidant Activity Of Steamed Bread, Shi Yu-Ru, Zheng Zong-Ping, Guo Feng-Xian, Chen Yang, Li Jin-Gui

Food and Machinery

Objective:The powder of purple yam was used as raw materials to replace part of wheat flour and then was applied to the production of steamed bread. The effects of purple yam flour on the quality and antioxidant activity of steamed bread were studied.Methods:The effect of different amount of purple yam powder on the texture and quality of steamed bread were investigated by measuring the specific volume, diameter-to-height ratio, color difference, texture, aging degree, moisture content, nutrient content and sensory evaluation. Moreover, the antioxidant capacity of steamed bread with purple yam powder was studied by measuring DPPH radical …

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Research Progress Of 3d Printing Of Cereal-Based Materials, Geng Han, Wang Li, Chen Zheng-Xing, Zuo Zhong-Yu Jul 2022

Research Progress Of 3d Printing Of Cereal-Based Materials, Geng Han, Wang Li, Chen Zheng-Xing, Zuo Zhong-Yu

Food and Machinery

In this review, the main processes, principles and equipment suitable for cereal-based 3D printing were introduced, and the printing characteristics and application of cereal-based raw materials in 3D printing were summarized, including the main factors affecting the printing quality. Moreover, the prospects and challenges of cereal-based 3D printing was also discussed.

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Effect Of Solvent On Solubility And Anti Coalescence Stability Of Cbd Broad Spectrum Oil, Ma Yong-Qiang, Tang Ke-Xin, Wang Xin, Luo Yu, Peng Yu Jul 2022

Effect Of Solvent On Solubility And Anti Coalescence Stability Of Cbd Broad Spectrum Oil, Ma Yong-Qiang, Tang Ke-Xin, Wang Xin, Luo Yu, Peng Yu

Food and Machinery

Objective:This study contributed to overcoming the disadvantages of hydrophobicity of CBD broad-spectrum oil and poor stability caused by oil coalescence.Methods: CBD broad-spectrum oil was dissolved in five kinds of solvents, and two kinds of solvents with better solubility were obtained by the appearance of the solution. The solubility of broad-spectrum oil in two solvents was determined by UV spectrophotometry at 313~363 K, and the solvent with the highest solubility was obtained. In this solvent, the solubility of CBD broad-spectrum oil was determined at 313~353 K to correlate the Apelblat model. The number of oil drops of CBD …

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Study On Pyrolysis Transfer Rules Of Seven Aglycones In Flue Gas Under Two Kinds Of Flavoring Methods, Han Lu, Chu Wen-Juan, Hu Shao-Dong, Zhao Zhi-Wei, Yang Jing, Tian Hai-Ying Jul 2022

Study On Pyrolysis Transfer Rules Of Seven Aglycones In Flue Gas Under Two Kinds Of Flavoring Methods, Han Lu, Chu Wen-Juan, Hu Shao-Dong, Zhao Zhi-Wei, Yang Jing, Tian Hai-Ying

Food and Machinery

bjective:The pyrolysis transfer rate of aglycones from 7 kinds of glucosides added to cigarette paper in mainstream and sidestream smoke was studied.Methods:5methylfurfuryl alcohol glucoside, menthol glucoside, anisyl alcohol glucoside, leaf alcohol glucoside, phenylethanol glucoside, ethyl vanillin glucoside and vanillin glucoside were applied to the surface of cigarette paper and inject into cigarette according to the 0.01% of the weight of cut tobacco respectively. The transfer rates of aglycones in mainstream smoke and side stream smoke were determined under two kinds of flavoring Methods. On this basis, the transfer rules of seven aglycones in mainstream smoke and sidestream …

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Effects Of Breathing Tumbling On Volatile Substances Of Chinese Soy-Sauced Beef, Liu Dan-Dan, Zhao Pei, Chen Jin-Yu, Zhao Wen-Ying, Liu Zhong-Min, Wu Zi-Jian Jul 2022

Effects Of Breathing Tumbling On Volatile Substances Of Chinese Soy-Sauced Beef, Liu Dan-Dan, Zhao Pei, Chen Jin-Yu, Zhao Wen-Ying, Liu Zhong-Min, Wu Zi-Jian

Food and Machinery

Objective:This study aimed to improve the production technology and flavor of Chinese beef sauce.Methods:Compared with traditional static curing, the effects of breathing rolling curing on volatile components of beef were analyzed by SPME/GC-MS.Results:The main aroma components of the beef in breathing rolling and curing process were the same as those in traditional static state, which were mainly aldehydes, hydrocarbons, alcohols, esters and ketones, among which the representative substances were benzaldehyde, anisene, cineol, eugenol acetate and 2-butanone. There were some differences in the types and relative contents of volatile substances, among which the number of hydrocarbons …

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Comparative Analysis Of Nutrients In Fruiting Bodies Between Wild And Cultivated Morchella In Different Cultivation Models, Zhao Rui-Hua, He Xiao-Long, Gao Xiao-Peng, Wang Fei Jul 2022

Comparative Analysis Of Nutrients In Fruiting Bodies Between Wild And Cultivated Morchella In Different Cultivation Models, Zhao Rui-Hua, He Xiao-Long, Gao Xiao-Peng, Wang Fei

Food and Machinery

Objective:This study aimed to estimate the nutritive value of wild and cultivated Morchella in Northern Shaanxi.Methods:Morchella fruiting bodies wildly growing in Northern Shaanxi and cultivated in three models (greenhouse, plastic shed and understory) were used to analyze the difference in the main nutrition components.Results:In terms of crude protein, crude fat, crude fiber and water content, all cultivated Morchella were slightly higher than those in the wild. Moreover, the amino acid content of cultivated Morchella was also higher and the amino acid ratio of understory was the most reasonable. Both the wild and the cultivated were …

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Rapid Determination Of Drug Residues Of Four Kinds Of Tetracyclines Using Des-Uplc-Ms/Ms In Aquatic Products, Liu Zi-Xiong, Xie Guo-Dan, Tan Gui-Liang, Zheng Hong-Tao, Dong Hai, Huang Jing-Hui Jul 2022

Rapid Determination Of Drug Residues Of Four Kinds Of Tetracyclines Using Des-Uplc-Ms/Ms In Aquatic Products, Liu Zi-Xiong, Xie Guo-Dan, Tan Gui-Liang, Zheng Hong-Tao, Dong Hai, Huang Jing-Hui

Food and Machinery

Objective:This study aimed to develop a method of rapid detection of tetracyclines including tetracycline, oxytetracycline, aureomycin and doxycyclin in aquatic products with deep eutectic solvents (DES) extraction and ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).Methods:Different parameters of DES, such as the types of solvents, molar ratio of solvents, water content, and pH value were optimized.Results:The optimum deep eutectic solvent conditions for the medicament analysis of four tetracyclines in aquatic products were choline chloride-glycerol combination(molar ratio 1∶4) with 90% moisture content and 0.1% formic acid. Under the control of these condition, the four types of tetracyclines …

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Rapid Determination Of 4 Anti-Diabetic Medicines In Health Foods By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Hai-Tao, Zhang Yu-Meng, Yong Yan-Hua, Li Peng, Wang Li-Na, Su Chun-Min Jul 2022

Rapid Determination Of 4 Anti-Diabetic Medicines In Health Foods By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Hai-Tao, Zhang Yu-Meng, Yong Yan-Hua, Li Peng, Wang Li-Na, Su Chun-Min

Food and Machinery

Objective:A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was established for rapid determination of empagliflozin, linagliptin, saxagliptin and alogliptin in health foods.Methods:Target compounds in samples were ultrasonically extracted by methanol, separated by reverse liquid chromatography and detected by electrospray ionization (ESI) using multiple reaction monitoring (MRM) mode. The quantitation was carried out by external standard method of matrix calibration curve.Results:Good linear relationship displayed in the concentration range of 2~100 μg/L for saxagliptin and alogliptin, with the limits of quantitation (LOQs) of saxagliptin and alogliptin of 0.10 mg/kg. At three spiked concentration levels of …

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Optimization Of Extraction Conditions For Volatile Flavor Compounds In Crayfish Boiled Liquid Based On Hs-Spme-Gc-Ms, Yang Qi-Fu, Xu Wen-Si, Hu Si-Si, Ma Jia-Chen, Huang Di, Liu Li-Ping, He Jiang, Yang Pin-Hong, Zhou Shun-Xiang Jul 2022

Optimization Of Extraction Conditions For Volatile Flavor Compounds In Crayfish Boiled Liquid Based On Hs-Spme-Gc-Ms, Yang Qi-Fu, Xu Wen-Si, Hu Si-Si, Ma Jia-Chen, Huang Di, Liu Li-Ping, He Jiang, Yang Pin-Hong, Zhou Shun-Xiang

Food and Machinery

Objective:In order to increase the added value of crayfish by-products.Methods:With chromatographic peaks and peak areas as the inspection indicators, the optimization on equilibrium time, addition of sodium chloride, extraction time and extraction temperature were optimized, and the composition of volatile flavor compounds was analyzed.Results:The optimal extraction conditions were equilibrium time 0 min, extraction temperature 75 ℃, extraction time 50 min, addition of sodium chloride 30% with 50/30 μm DVB/CAR/PDMS solid phase microextraction head. Under these conditions, a total of 34 volatile flavor compounds, including 5 alcohols, 12 aldehydes, 5 alkanes, 5 aromatic, 5 heterocyclic …

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Secondary Extrusion Walnut Shell Breaker, Cheng Guo-Liang, Zheng Jia-Hong, Wang Chao Jul 2022

Secondary Extrusion Walnut Shell Breaker, Cheng Guo-Liang, Zheng Jia-Hong, Wang Chao

Food and Machinery

Objective:To solve the problem of low breaking rate and low kernel rate of walnut.Methods:According to the principle of walnut breaking shell, the material mechanism, breaking mechanism and transmission mechanism of walnut breaking shell were designed.Results:the breaking rate of walnut was 100% and the whole kernel rate was 77.58%.Conclusion:Walnut shell breaker designed by experiment is simple in structure, convenient in operation, economical and safe.

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Flow Field Simulation And Structure Optimization Of A New Type Of Vermicelli Drying Room, An Zhao-Yuan, Shi Zhan-Qun Jul 2022

Flow Field Simulation And Structure Optimization Of A New Type Of Vermicelli Drying Room, An Zhao-Yuan, Shi Zhan-Qun

Food and Machinery

Objective:This study aimed to improve the hot air utilization efficiency of the existing vermicelli drying room.Methods: Using the k—ɛturbulence model as the theoretical model for the simulation analysis of the drying room, the core component of the automated production line, the Fluent software is used to simulate the drying room, and the movement characteristics and flow velocity distribution of the air in the drying room were obtained.Results:The structure of the drying room was optimized and drainage pipes were added. The initial plan was 120.83% faster than the original drying box in the direction perpendicular to …

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Design And Test Of Head And Tail Orientation Device For Crayfish, Fu Run-Ze, Wang Ai-Ming, Chen Hong-Xing, Pan Feng-Tao, Pan Hai-Yan Jul 2022

Design And Test Of Head And Tail Orientation Device For Crayfish, Fu Run-Ze, Wang Ai-Ming, Chen Hong-Xing, Pan Feng-Tao, Pan Hai-Yan

Food and Machinery

Objective:To solve the difficulty of head and tail orientation in crayfish mechanized treatment.Methods:A crayfish head and tail orientation method was proposed by using the difference of crayfish head and tail shape, which was composed of a roller conveying and grading mechanism. The morphological parameters and orientation mechanism of crayfish were analyzed, then a simple head and tail orientation test device was designed and manufactured; Taking the orientation success rate (head down capture rate and tail down pass rate) as the evaluation index, the effects of capture net angle, orientation slot width and mesh size on the head …

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Two-Dimensional Bionic Bite Force Measurement Device Based On Multi-Link Structure, Feng Hai-Yang, Xu Xian-Zhong Jul 2022

Two-Dimensional Bionic Bite Force Measurement Device Based On Multi-Link Structure, Feng Hai-Yang, Xu Xian-Zhong

Food and Machinery

Objective:An occlusion simulation device based on multi-link structure was developed for occlusion simulation test.Methods: The feasibility of using multi-link structure to reconstruct human oral occlusal trajectory was analyzed. Based on the multi-link structure, the mechanism of the occlusal simulation device was designed. Solidworks software was used to simulate the movement trajectory of the device, and the effectiveness of the occlusion simulation device was verified by experiments.Results:The maximum opening distance of the occlusion simulation device was 50 mm. The maximum bite force of carrot was 65.77 N, and the minimum was 2.05 N of tofu. The …

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Front Fracture Characteristics And Crack Propagation Of Brown Rice, Zhang Tao, Li Xiu-Yin, Liao Min, Zheng Rui-Kai Jul 2022

Front Fracture Characteristics And Crack Propagation Of Brown Rice, Zhang Tao, Li Xiu-Yin, Liao Min, Zheng Rui-Kai

Food and Machinery

Objective:Study on broken characteristics of brown rice in rice milling chamber.Methods:The mechanical tests of brown rice were carried out by universal material testing machine, and the breaking cracks were observed by digital microscope.Results:Brown rice will undergo the alternating process of yield stage and strengthening stage until fracture. Under the action of extrusion load, cracks were generated at the internal microvoids, and the rapid propagation of cracks caused the breakage or fracture of rice grains. Under three-point bending and shear loads, cracks were generated from the bottom of the support end and extended to the front. …

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Research On YanʼAn Specialty Food Packaging Design Based On Regional Culture, Wei Ke-Xin, Zhan Qin-Chuan Jul 2022

Research On YanʼAn Specialty Food Packaging Design Based On Regional Culture, Wei Ke-Xin, Zhan Qin-Chuan

Food and Machinery

According to the current situation of food packaging design of Yanʼan special products, using the research method of cultural gene, the genetic elements of Yanʼan cave culture are interpreted from seven dimensions: modeling structure, material texture, color features, decorative details, construction technology, history and culture, and folk customs, it also discusses the design strategy of the translation design in the Yanʼan special products food packaging. By deeply excavating the profound cave dwelling culture in Yanʼan area, combining with modern aesthetic ideas, the cultural gene is extracted and translated into the packaging design of local specialty food, which is helpful to …

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Research On Theoretical Model Of Tea Packaging Design Based On Jd Online Review, Song Hui-Qi, Chen Peng-Wei, Zhang Sun-Bo-Wen, He Huan-Zhu, Chen You-Cheng Jul 2022

Research On Theoretical Model Of Tea Packaging Design Based On Jd Online Review, Song Hui-Qi, Chen Peng-Wei, Zhang Sun-Bo-Wen, He Huan-Zhu, Chen You-Cheng

Food and Machinery

Objective:This study aimed to meet the systematic demands of tea consumers and manufacturers for packaging design.Methods:Based on the research method of online comments, the Houyi collector is used to capture the evaluation data of tea packaging online shopping on the Jingdong platform, and 5 560 comments totaling 280 876 words are obtained. The comment text was pre-processed, and then the semantic analysis was constructed, including Chinese word segmentation and key extraction, including vocabulary, construction of core semantics and other steps. Based on grounded theory, text coding, open coding, main axis coding, selective coding were performed on the …

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Research On Packaging Design And Application Based On Interactive Experience, Wang Yu-Ming Jul 2022

Research On Packaging Design And Application Based On Interactive Experience, Wang Yu-Ming

Food and Machinery

Objective:To study packaging design from the perspective of consumers' emotional experience and explore interactive packaging design that can not only meet consumers' practical functions but also meet consumers' emotional needs.Methods:Starting from the overview of interactive packaging design based on emotional experience, combined with the expression principles of practicability, integrity and emotional sustainability of interactive packaging design, the construction of interactive relationship of interactive packaging design was studied in three results sensory stimulation, opening mode and blending of emotion and scene.Results:The interactive packaging design, which pays attention to the response principle and sensitive characteristics of packaging …

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Effects Of O2/Co2 Active Modified Atmosphere Packaging On Storage Quality And Microstructure Of Postharvest Truffles, Jiang Fang-Guo, Hu Hai-Yang, Gong Xiao-Yuan, Liu Jie, Li Xiang Jul 2022

Effects Of O2/Co2 Active Modified Atmosphere Packaging On Storage Quality And Microstructure Of Postharvest Truffles, Jiang Fang-Guo, Hu Hai-Yang, Gong Xiao-Yuan, Liu Jie, Li Xiang

Food and Machinery

Objective:To find a new and effective fresh storage method for truffles.Methods:Set 80% O2+20% CO2 (AMAP1), 60% O2+40% CO2 (AMAP2), 40% O2+60% CO2 (AMAP3), 10% O2+90% CO2 (AMAP4) 4 air-conditioned groups and a control group of natural air without encapsulation (CK), stored at 4 ℃, regularly check the nutritional quality and physio-chemical indicators of truffles during storage, the microstructure of truffle fruit bodies was observed at 0, 14, 28 d.Results:The CK group spoiled rapidly within 7 days after harvest, and the quality dropped sharply. The truffles treated with AMAP4 had high weight loss and increased degradation …

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Hot-Air Drying Characteristics And Mathematical Model Of Cantaloupe Slices, Zhang Xue Bo, Liu Xi Xian, Zou San Quan, Zhao Zhen Chao Jul 2022

Hot-Air Drying Characteristics And Mathematical Model Of Cantaloupe Slices, Zhang Xue Bo, Liu Xi Xian, Zou San Quan, Zhao Zhen Chao

Food and Machinery

Objective:In order to improve the quality of cantaloupe production and shorten the drying period.Methods:Use different blanching time (0.5, 1.0, 1.5, 2.0, 2.5 min), impregnation liquid (0.1%, 0.2%, 0.3%, 0.4%, 0.5% citric acid solution) to pretreat cantaloupe slices, and study different hot air temperature (35, 45, 55, 65, 75 ℃), air velocities (0.5, 1.0, 1.5, 2.0,2.5 m/s), and slice thicknesses (2, 4, 6, 8, 10 mm) on the hot air drying characteristics and moisture diffusivity coefficient of cantaloupe slices, different thin-layer drying mathematical models were fitted.Results:0.4% citric acid pretreatment yields the best quality dried product, and …

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Protein Changes Of Buffalo Meat During Low Temperature Storage, Qiu Jing, Qin De-Li, Liu Chun-You, Sun Ting-Guang, Luo Qi-Yong Jul 2022

Protein Changes Of Buffalo Meat During Low Temperature Storage, Qiu Jing, Qin De-Li, Liu Chun-You, Sun Ting-Guang, Luo Qi-Yong

Food and Machinery

Objective:The objective of this study is to investigate the protein changes mechanism of buffalo meat during low temperature storage.Methods:Buffalo meat samples were stored at 4, -18 and -60 ℃, respectively, and the contents of total protein, surface hydrophobicity, total sulfhydryl, free sulfhydryl and carbonyl values were determined, following the analysis of the correlation among those protein indicators. Results:The results showed that the contents of total protein, total sulfhydryl and free sulfhydryl of buffalo meat decreased, with the extension of storage time, while the surface hydrophobicity and carbonyl value of buffalo meat increased. The protein oxidation increased …

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Phase Field Simulation Of The Effect From Electrostatic Field On Frozen Food Ice Crystal Growth, Zhen Bing, Su Ge-Yi, Zhang Xue, Sun Hui-Lei Jul 2022

Phase Field Simulation Of The Effect From Electrostatic Field On Frozen Food Ice Crystal Growth, Zhen Bing, Su Ge-Yi, Zhang Xue, Sun Hui-Lei

Food and Machinery

Objective:In order to explore the effect of an external electrostatic field on the growth of ice crystals during food freezing.Methods:Based on the classic Kobayashi model of phase field method, the free energy density of electric field was introduced into the phase field model. Used the five-point difference scheme in the finite difference method to discretize the partial differential equation, the simulation and visualization of ice crystal growth were realized by programming.Results:The results showed that the simulation results were consistent with other simulation results and experimental results, and the ice crystal morphology had a typical sixfold …

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Analysis Of Characteristics And Energy Consumption Of Microwave Drying Of Pork, Chen Peng-Fei, Ling Jing, Yuan Xiao-Hong, Hu Tian-Tian, Wan Jiang-Hua Jul 2022

Analysis Of Characteristics And Energy Consumption Of Microwave Drying Of Pork, Chen Peng-Fei, Ling Jing, Yuan Xiao-Hong, Hu Tian-Tian, Wan Jiang-Hua

Food and Machinery

Objective:Exploring the microwave drying characteristics of pork and optimizing the microwave drying process of meat.Methods: microwave drying equipment with microwave frequency of 2 450 MHz and microwave output power of 70, 140, 210, 280, 350, 420 W were used for microwave drying of pork with dry mass of 20, 25, 30 g in this paper; Five classical thin-layer drying models were selected for non-linear fitting of drying data,R2(coefficient of determination) and RMSE (root mean square error) were used as evaluation indexes to screen the best drying model.Results:The Logarithmic model was the best model for microwave …

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Effects Of Different Storage Conditions On The Quality Of Sweet Potato Leaf Pickles, Liu Xi-Ming, He Jia, Rui Peng Jul 2022

Effects Of Different Storage Conditions On The Quality Of Sweet Potato Leaf Pickles, Liu Xi-Ming, He Jia, Rui Peng

Food and Machinery

Objective:This study aimed to explore the preservation conditions and quality changes of sweet potato leaf sauerkraut fermented by lactic acid bacteria.Methods:After vacuum packaging, the pH value, lactic acid content, nitrite content, colony number, color difference and sensory score of sweet potato leaves were compared under four different kinds of storage conditions, including 25 ℃ at room temperature, 4 ℃ at low temperature, 4 ℃ after pasteurization at 80 ℃-15 min, and 4 ℃ after pasteurization at 85 ℃-10 min.Results:When stored at 25 ℃, the luminance decreased the fastest, and the color became darker at 60 …

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Refining Isoflavones From Puerariae Flos And Its In Vitro Lipid-Lowering Activity, Wu Wei, Li Qun, Song Di, Sun Ming-Zhe Jul 2022

Refining Isoflavones From Puerariae Flos And Its In Vitro Lipid-Lowering Activity, Wu Wei, Li Qun, Song Di, Sun Ming-Zhe

Food and Machinery

Objective:The refining parameters of isoflavones from Puerariae flos were optimized by using HPD-100 macroporous adsorption resin, and its in vitro lipid-lowering effects were evaluated. Methods:The optimized refine parameters of isoflavones from Puerariae flos were studied by macroporous adsorption resin, and the lipid-lowering effects of isoflavones from Puerariae flos were evaluated by pancreatic lipase enzyme activity, pancreatic cholesterol esterase enzyme activity and micellar cholesterol solubility. Results:Adsorption parameters: Puerariae flos isoflavones were adsorbed with concentration of 100 mg/mL, pH 6.0 and upper column volume of 20 mL. Desorption parameters: the adsorption resins were washed by 70% ethanol with pH …

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