Agriculture Commons^™

Analysis On Drying Performance Of Calcium Propionate In Thin-Film Dryer, Chen Guangyu, Li Qingsheng, Li Naiyu

Food and Machinery

The thin-film dryer process calculation mathematical model was established, with 25% calcium propionate as the research object, using the numerical simulation software MATLAB, drying rate and drying length was obtained and the influence of feed temperature, rotate speed, feed rate, and heating temperature was also discussed. The results showed that feed rate and heating temperature had a great influence on drying rate and drying length, while feed temperature and rotate speed had less influence on drying rate and drying length, which provided the basis for calcium propionate drying.

Design And Experiment On Type Of Rollers Feeding Device Of Cutting Opening At Back Of Shrimp, Wang Zehe, Zhang Xiuhua, Zhang Lili, Yi Jinggang

Food and Machinery

A cutting device for shrimp was designed, and a series of tests were carried out on efficiency of back open of shrimp and sense evaluation, between on gear knife and knife, post and reverse rotation, rotation speeds. The results showed that: by using the positive-free geared knife to cut shrimp when it came to 350~400 r/min, the cutting result achieved best. The device is stable, efficiency and suiting practice.

Studies On Antifreezing Of Silver Carp Enzymatic-Hydrolysates In Frozen Surimi, Li Xianghong, Liu Zhongxiang, Deng Haiping, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui

Food and Machinery

The application of silver carp enzymatic-hydrolysates (Protamex hydrolysates, PH and Alcalase hydrolysates, AH) in frozen surimi was studied, with an untreated mince (CTRL) and the effects of sucrose–sorbitol on the frozen surimi as the comparison. Amino acid composition and amino acid nitrogen analysis showed that PH had higher contents of Asp, Lys and free amino acids (P<0.05). Relative molecular weight distribution results indicated that PH had more fractions of high molecular weights. Textural analysis of frozen surimi demonstrated that after 4 weeks frozen, gel strength and hardness of 2% PH and sucrose-sorbitol added group increased. Elasticity of all the samples was slightly lower. And under the frozen condition, all samples’ color was less affected. Scanning electron microscope (SEM) results displayed that protein aggregation of 2% PH and sucrose-sorbitol added groups were less, and the microstructures were less porous and more homogeneous. The surfaces of CTRL and 8% AH added groups showed obvious holes. This study indicates that PH can help to maintain quality of frozen surimi, and provides preliminary evidence for development of a possible new generation cryoprotectans using silver carp hydrolysates.

Quality And Storage Stability Of High Hydrostatic Pressure-Treated Squid, Jin Yafang, Deng Yun

Food and Machinery

Effects of high hydrostatic pressure (HHP) treatments on the quality and shelf life of squid were studied. Squid muscles were high-pressure processed at pressure levels of 200, 400, 600 MPa for 5, 10, 20 minutes (25 ℃). Then the treated samples were stored at 4 ℃ for 10 days. The effects of HHP on biochemical, pH and microbiological characteristics were analyzed. The results showed that HHP retained the moisture, protein and fat contents of fresh squid. And no significant changes were observed in pH after processing. HHP resulted in significant reductions (P＜0.05) in microorganisms. The total viable counts (TVC) decreased …

Ultrasonic-Assisted Extracting And Antioxidant Activity Of Total Flavonoids From Leaves Of Camellia Oleifera Abel, Cao Qingming, Wu Jingyu, Zhong Haiyan, Bao Liyuan, Sun Yajuan

Food and Machinery

Technology of ultrasonic-assisted method was optimized to extract flavonoids from leaves of camellia oleifera Abel, and antioxidant activity of flavonoids was investigated. It showed that the optimized conditions were 50% ethanol of extracting solvent, 1∶20 of material-liquid ratio(m︰V), 70 ℃ of extracting temperature, 2 times under 300 W of electric power, 30 min of ultrasonic treatment time , The optimized extraction yield of total flavonoids was 47.01 mg RE/g. The extraction of flavonoids from leaves of Camellia Oleifera Abel. showed strong free- radical scavenging activities of DPPH, ABTS and hydroxyl with 15.12, 21.15 and 410 μg RE/mL as IC50, respectively.

Process Optimization Of High-Density Candida Utilis Feed Yeasts By Solid State Fermentation, Xu Su, Sun Libin, Yang Haiming, Sun Hui, Jiang Lianzhou

Food and Machinery

Probiotic feed yeasts were made from the raw materials of defatted soy meal, rice hull and corn straw by solid state fermentation. The culture medium ingredients were optimized by the orthogonal experiment. The model of fermentative condition was developed by the simplex-centrioid mixture design and analyzed by the response surface analysis．The results were as follows: defatted soymeal∶rice hull∶corn straw was in the ratio 5∶2∶2. Forty grams of the raw materials were added with 4 grams of glucose，0.2 grams of （NH₄）₂SO₄ and 1× mono-microelement combination. The inoculum volum was 3.5%. The culture thickness was 1.3 cm. …

Optimization On Decolorizing Conditions For Perilla Leaf Polysaccharide (Ⅱ) By Active Charcoal, Zhang Lihong, Xie Sandu, Xu Fang, Lin Xiaoyan, Gao Ning

Food and Machinery

A high-efficiency and low-loss method was established, for decoloration of perilla leaf polysaccharide by using active charcoal. With the decoloration method of activated charcoal, the decoloration process of perilla leaf polysaccharide was optimized by using response surface methodology. The best processing conditions was determined as 0.58% activated carbon, pH 6.0, and decolorization temperature 50 ℃, decolorization time 15 min. Under those conditions, the decolorizing rate and the loss rate of polysaccharide reached 99.99% and 5.05%, respectively. The results suggested that the proposed method had ideal effect in decoloration of perilla leaf polysaccharide.

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 …

Understanding Perceptions Of Genetically Modified Food Among Natural Food Shoppers In Southern Nevada, Christian Murua-Aceves

UNLV Theses, Dissertations, Professional Papers, and Capstones

Today, 85% of corn, 93% of soybeans, and 88% of cotton in the U.S. are genetically modified (GM). Using laboratory methods, genes from one species, such as a plant, can be transferred to an unrelated species, such as an animal. Genetically modified crops may lead to higher yields, have improved food quality, texture, and nutritional value, and have an increased shelf life.

Despite these promising benefits, the potential health risks relating to the consumption of GM food remain inadequately assessed. Genetically modified food is not subjected to rigorous safety testing, such as epidemiologic studies, to identify potential health risks. Two …

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 …

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 …

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

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.

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

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 …

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, …

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 …

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 …

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 …

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 …

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.

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

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

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

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 …

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 …

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 …

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 …

Determination Of Vanillin In Powdered Milk By Liquid-Liquid Extraction-Solidification Of Acceptor Phase-Reextraction-Gas Chromatography/Mass Spectrometry, Zhang Jianhui, Li Sha, Huang Hui, Xia Lixin

Food and Machinery

A novel method for the determination of vanillin in powdered milk by liquid-liquid extraction - solidification of acceptor phase droplet-reextraction combined with gas chromatography/mass spectrometry(GC/MS) was developed. The sample was extracted with ether and the supernatant was cleaned up using 0.01 mol/L 100 μL sodium hydroxide and the residue was reextracted with dichloromethane. The detection of vanillin was carried out by GC—MS in selected ion monitoring(SIM) mode and external standard method was used for quantitative determination. Under the optimum conditions, the linear range of the method was from 0.20 to 10.0 μg/mL and the linear correlation coefficient (R) was higher …

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 …