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- Temperature (3)
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Articles 1 - 30 of 298
Full-Text Articles in Agriculture
Effect Of Processing Parameters On The Structure Of Soybean Polysaccharide And Its Foaming Properties, Zhang Quan, Chen Jie, Zeng Mao-Mao, He Zhi-Yong
Effect Of Processing Parameters On The Structure Of Soybean Polysaccharide And Its Foaming Properties, Zhang Quan, Chen Jie, Zeng Mao-Mao, He Zhi-Yong
Food and Machinery
Soluble soy polysaccharides (SSPS) with different structure characteristics were obtained by controlling the conditions of acid hydrolysis, alkaline de-esterification and proteolysis. The effect of processing on the structure characteristics of SSPS and its foaming properties were discussed in details. The structure properties of SSPS were characterized by monosaccharide composition, average molecular weight, degree of esterification (DE), and protein content. The foaming properties of SSPS were expressed by the foam expansion rate (FE) and the foam stability (FS). The results showed that the acidic hydrolysis process could degrade the SSPS main chain structure and gradually reduce the molecular weight pf SSPS, …
Quality Differences And Correlation Analysis Of Natto Fermented From Soybean Seeds With Different Protein Content, Lin Yong-Shan, Gao Xiang-Yang, Cheng Jia, Zeng Jian, Chen Rui-Zhi, Liu Yu-Long, Yang Cun-Yi
Quality Differences And Correlation Analysis Of Natto Fermented From Soybean Seeds With Different Protein Content, Lin Yong-Shan, Gao Xiang-Yang, Cheng Jia, Zeng Jian, Chen Rui-Zhi, Liu Yu-Long, Yang Cun-Yi
Food and Machinery
Seven genotype soybean seeds with different protein content were using as the raw material for natto fermentation. The study was focus on the difference of the sensory quality and properties of mucilage on the surface of natto after fermented by Bacillus subtilis natto. Then the relationship between the quality of mucilage and the quality traits of soybean seeds was analyzed. The results showed that, the sensory score and stretch length of natto mucilage fermented from five different genotype soybean except green soybean YSG-10 and black soybean YSB-37 were significantly negatively correlated with seeds protein content respectively (r are 0.953, 0.946 …
Prediction Method Of Banana Pulp Defect By Machine Vision, Zhang Zheng, Xiong Sheng-Hui, Wang Sun-Qiang, Hu Ling-Hui
Prediction Method Of Banana Pulp Defect By Machine Vision, Zhang Zheng, Xiong Sheng-Hui, Wang Sun-Qiang, Hu Ling-Hui
Food and Machinery
In view of the problem that it is difficult to predict the inner pulp defect of banana, the machine vision technology is employed to recognize the image of banana peel and pulp, and then fits the recognition parameters to get the prediction model of pulp defect. The collected image, grayed and filtered, is recognized by double threshold and morphological analysis to extract banana peel, banana pulp, banana peel black spot and banana pulp defect. Thereafter, the total number of pixels in the extracted region is calculated, and the total number of pixels is taken as the area of the region. …
The Effect Of Hygrothermal Degradation On The Properties Of A. Guripingensis Konjac/Κ-Carrageenan Compound Gel, Ren Yan-Yan, Li Bin, Shang Long-Chen, Li Jing
The Effect Of Hygrothermal Degradation On The Properties Of A. Guripingensis Konjac/Κ-Carrageenan Compound Gel, Ren Yan-Yan, Li Bin, Shang Long-Chen, Li Jing
Food and Machinery
Five kinds of konjac gum from A. guripingensis which molecular weight ranges from 137.8 kDa to 621.5 kDa were obtained by hygrothermal degradation, and the differences of the key performance indicators during the sol-gel transition between them and the κ-carrageenan were compared. The results showed that the gel/sol transition temperature of the compound gel was significantly improved by the partial degraded konjac gum (415.6 kDa), compared with the original one (621.5 kDa), and the transition temperature was increase by 5.98 ℃. Meanwhile, the breaking force, the elongation at break and the water holding capacity of the compound gel were significantly …
Dynamic Analysis Of Lf-Nmr Relaxation Signals And Quality Characteristics During Heating Beef, Xie An-Guo, Wang Man-Sheng, Shi Xiao-Wei, Wang Fei-Xiang, Kang Huai-Bin
Dynamic Analysis Of Lf-Nmr Relaxation Signals And Quality Characteristics During Heating Beef, Xie An-Guo, Wang Man-Sheng, Shi Xiao-Wei, Wang Fei-Xiang, Kang Huai-Bin
Food and Machinery
Through intensive sampling of beef during the heating process, the changes of meat quality and all parameters of relaxation signal peaks were studied. The results showed that with the increase of heating time, the semi combined water decreased while the free water increased. In terms of peak shape characteristics, T21 peak width data fluctuated more, T22 peak width increased and height decreased, and the positions of the three peaks shifted left significantly, which reflected that the ordered spatial structure of protein was destroyed and a large number of disordered curls were formed after heat denaturation. The average distance …
Effect Of Natural Polysaccharide On Moisture Retention Capacity And Moisture Kinetic Of Tobacco, Lei Sheng, Liu Xiu-Ming, Jiang Ju-Xing, Shao Shuai-Zhen, Zhou Xue, Zhang Xiao-Ming, Yang Qian-Xu
Effect Of Natural Polysaccharide On Moisture Retention Capacity And Moisture Kinetic Of Tobacco, Lei Sheng, Liu Xiu-Ming, Jiang Ju-Xing, Shao Shuai-Zhen, Zhou Xue, Zhang Xiao-Ming, Yang Qian-Xu
Food and Machinery
Thermodynamic moisture retention properties of microbial polysaccharides and seaweed polysaccharides were investigated as compared with water and propylene glycol. Then three common dynamic models of tobacco were selected to fit the hygroscopic and desorption processes of tobacco. The results showed that the moisture retention of Laminaria japonica polysaccharides and Spirulina platensis polysaccharides was significantly better than that of propylene glycol, and page model was the best. Considering the thermodynamic and kinetic factors according to the moisturizing index, Laminaria japonica, Spirulina platensis and Hericium erinaceus polysaccharides were considered to have better moisturizing effect. Low field nuclear magnetic results showed that the …
Analysis And Evaluation Of Nutrient Compositions Of Miichthys Miiuy Muscle And By-Products, Sun Su-Ling, Li Xue, Gu Xiao-Hong, Zhang Yu, Wang Jun-Hong, Zhu Zuo-Yi, Wang Wei
Analysis And Evaluation Of Nutrient Compositions Of Miichthys Miiuy Muscle And By-Products, Sun Su-Ling, Li Xue, Gu Xiao-Hong, Zhang Yu, Wang Jun-Hong, Zhu Zuo-Yi, Wang Wei
Food and Machinery
To determine the nutrients contents in Miichthys miiuy muscle and by-products. The contents of moisture in Miichthys miiuy muscle and by-products were 79.65%, 69.15%; crude protein were 18.65%, 19.36%; crude fat were 0.24%, 3.90%; and crude ash were 1.15%, 3.75%, respectively. Total amino acids (TAA) contents of Miichthys miiuy muscle and by-products were 18.58%, 15.47%, and essential amino acids (EAA) contents were 7.65%, 5.52%, respectively. However, only EAA/TAA (41.17%) and EAA/non essential amino acids (NEAA, 69.99%) of Miichthys miiuy muscle met FAO)/WHO standard for protein profile. According to amino acid score (AAS) and chemical score (CS), methionine was the first …
Establishment Of Double Antibody Sandwich Elisa For Peanut Allergenic Protein Ara H 1, Wang Yao, Chen Xi, Wu Han-Liang, Wei Xing, Zhang Guo-Qing, Zhang Shu-Xia, Liu Sheng-Nan
Establishment Of Double Antibody Sandwich Elisa For Peanut Allergenic Protein Ara H 1, Wang Yao, Chen Xi, Wu Han-Liang, Wei Xing, Zhang Guo-Qing, Zhang Shu-Xia, Liu Sheng-Nan
Food and Machinery
In order to establish a double antibody sandwich ELISA method for the rapid, sensitive and specific detection of peanut allergenic protein Ara h 1. Taking Ara h 1 murine monoclonal antibody (mAb) as capture antibody, and Ara h 1 rabbit polyclonal antibody (pAb) as detection antibody, the checkerboard method was used to optimize the antibody working concentration to establish the method, and the detection characteristics were identified, including sensitivity, specificity, accuracy and stability of the method. Results: The optimal working concentrations of mAb and pAb were 1∶10 000 and 1∶8 000 dilution, respectively. The linear range of the ELISA standard …
Quickly Determination Of Bromate And Nitrite In Drinking Water By High Pressure Ion Chromatography, Chen Jing-Zhou, Li Liang, Huang Shao-Man, He Shuang
Quickly Determination Of Bromate And Nitrite In Drinking Water By High Pressure Ion Chromatography, Chen Jing-Zhou, Li Liang, Huang Shao-Man, He Shuang
Food and Machinery
A method of high pressure ion chromatography (HPIC) for quickly determinating bromate and nitrite in drinking water was established. The contents of bromate and nitrite in the sample were determined by using Dionex Integrion high-pressure ion chromatograph, IonPac AS19 high-capacity analytical column and inhibition conductivity detector, with the eluent of KOH produced on-line by automatic generation device. The anions of bromate and nitrite could be separated by the method within 5 min with detection limits of 0.46 μg/L and 0.22 μg/L respectively. In the concentration range of 0~100 μg/L for bromate and 0~50 μg/L for nitrite, a good linear relationship …
Determination Of Ten Kind Of Metal Elements In Different Varieties Of Jiangxi Famous Tea, Ke Fa-Jun, Yang Wu-Ying, Wang Dan, Hong Yan-Ping, Chen Xin-Zhu, Wang Yu-Bo
Determination Of Ten Kind Of Metal Elements In Different Varieties Of Jiangxi Famous Tea, Ke Fa-Jun, Yang Wu-Ying, Wang Dan, Hong Yan-Ping, Chen Xin-Zhu, Wang Yu-Bo
Food and Machinery
Firstly, orthogonal test design was adopted to optimize the best working conditions (acetylene flow, hollow cathode lamp flow, burner height) of atomic absorption spectrometry for the eight kinds of essential elements, including potassium, calcium, sodium, magnesium, iron, copper, manganese, and zinc. Single-factor experimental design was adopted to optimize the best working conditions (ashing temperature, ashing time, atomization temperature, atomization time) of graphite furnace atomic absorption spectrometry for the two toxic elements of lead and cadmium. Thereafter, the standard curve of atomic absorption spectrometry for each element under the best working conditions of the instrument was established, and the detection limit …
Design And Implementation Of Peristaltic Soft Pipe Robot, Zahng Yu, Wang Ning, Zhao Wen-Chuan, Lu Deng-Yu
Design And Implementation Of Peristaltic Soft Pipe Robot, Zahng Yu, Wang Ning, Zhao Wen-Chuan, Lu Deng-Yu
Food and Machinery
Based on the movement principle of the crawling worm in nature and the characteristics of its structure and movement, a soft pipe crawling robot is designed with the hexaprism driver and the cylindrical driver as the main body of the robot. Two kinds of motion modes of the robot in the pipeline are analyzed.By using the finite element analysis technology, the deformation of the hexagonal prism driver and the cylindrical driver are verified to meet the robot motion requirements. Finally, the motion parameters of the robot in different motion modes are obtained through experimental tests, and the motion performance of …
A Thermostatic Control System For Food Drying Equipment Based On Platinum Resistance And Hardware Closed-Loop Control, Shu Wang, Chen Guang-Wei
A Thermostatic Control System For Food Drying Equipment Based On Platinum Resistance And Hardware Closed-Loop Control, Shu Wang, Chen Guang-Wei
Food and Machinery
Aiming at the problems of low control precision and slow response speed of the existing food drying equipment thermostatic control system, this paper presents and designs a kind of food drying equipment thermostatic control system based on platinum resistance as temperature sensing device and hardware closed-loop control circuit for constant temperature control. The test results show that the constant temperature error of the system is within ±0.1 ℃, and the average response time of constant temperature is 4 min 56 s, which can effectively improve the system constant temperature control accuracy and response speed.
Study On The Control System Of The Automatic Filling Machine For The Oil And Pepper With Multi Particle State, Long Fei-Fan, Li Rong-Long, Liu Fang
Study On The Control System Of The Automatic Filling Machine For The Oil And Pepper With Multi Particle State, Long Fei-Fan, Li Rong-Long, Liu Fang
Food and Machinery
In order to improve the automatic filling level of multi particle oil capsicum materials, a new generation of oil capsicum filling machine control system is developed by using PLC control technology in combination with the physical characteristics of oil capsicum materials and the filling process requirements of the enterprise. The control system is debugged and filled with 210, 220 and 280 g bottles of Laoganda oil capsicum series products. The results showed that the qualified rate of the control system was 100%, the filling speed was about 411 bottles/hour, and the average solid content of each bottle was about 63.6%. …
Research On Modification Of Flow Calculation Of Screw Feeder, Lin Yuan, Xu Chang-Bin, Zhou Xiang-Ming, Cheng Shuai-Peng
Research On Modification Of Flow Calculation Of Screw Feeder, Lin Yuan, Xu Chang-Bin, Zhou Xiang-Ming, Cheng Shuai-Peng
Food and Machinery
For the problem that the actual flow detection value of the screw feeder differs greatly from the calculation value of the traditional calculation formula, an RSM eperimental design is used to modify the flow calculation formula of the screw feeder. Considering the complexity of the actual test, the ratio of the flow value measured by the discrete element simulation and the value calculated by the calculation formula is used as the response, and the RSM experimental design is designed by taking the screw pitch, speed, and pipe diameter that significantly affect the flow difference as the factors. The second-order regression …
Unfamiliar Thinking Expression Of Local Food Packaging Design, Chen Qin-Xue
Unfamiliar Thinking Expression Of Local Food Packaging Design, Chen Qin-Xue
Food and Machinery
Aiming at the obvious reality of the homogenization phenomenon, the significance of the defamiliarization expression in the local food packaging design was expounded. The multi-dimensional expression was carried out, including the defamiliarization of the local food packaging design in terms of concept presentation, visual stimulation, function expansion, and situation creation. The direction of the future local food innovation design was also prospected.
Effect Of Modified Atmosphere Packaging On Fresh-Keeping Of Mixed Fresh-Cut Fruits And Vegetables, Xu Chun-Lei, Wang Jia, Li Chang-Hong, Cui Jie-Yu, He Jia, Pu Yan-Qing, Lu Li-Xin, Wang Qing
Effect Of Modified Atmosphere Packaging On Fresh-Keeping Of Mixed Fresh-Cut Fruits And Vegetables, Xu Chun-Lei, Wang Jia, Li Chang-Hong, Cui Jie-Yu, He Jia, Pu Yan-Qing, Lu Li-Xin, Wang Qing
Food and Machinery
With air filled in the box as a control group, three groups of different atmosphere-packaging atmosphere ratio, pre-treated four mixed fresh cut fruits and vegetables of carambola, Dangshan pear, cucumber, wheatgrass, stored at 4 ℃, Determine and analyze the quality of mixed fresh-cut fruits and vegetables by measuring and analyzing its physical and chemical indicators. The results showed that the mixed fresh-cut fruits and vegetables treated with 5% O2+5% CO2+90% N2 had higher sensory quality after 8 days of storage, lower weight loss rate, good color and hardness, and lower soluble solids content. Growth is …
Egg Crack Detection Based On Improved Particle Swarm Optimization, Zhang Jian, Cui Ying-Jie
Egg Crack Detection Based On Improved Particle Swarm Optimization, Zhang Jian, Cui Ying-Jie
Food and Machinery
Aiming at the problems of complexity and minuteness of egg crack detection, the improved particle swarm optimization algorithm is proposed in order to improve the detection effect. Firstly, the inertia weight was adjusted with cosine function, having the large value in the early stage and small value in the later stage. Secondly, particle reverse learning was prevented from falling into the extreme value trap, and the optimization was improved efficiently. Thirdly, adaptive threshold was segmented the egg image, variable median filter window was removed the dark spots on the egg image surface, and incomplete Beta function was enhanced the image. …
Effect Of Biological Preservative Paper On The Storage Quality Of Plum Fruit, Ba Liang-Jie, Luo Dong-Lan, Ji Ning, Ma Chao, Wang Rui, Cao Sen, Wu Wen-Neng, Lei Ji-Qin
Effect Of Biological Preservative Paper On The Storage Quality Of Plum Fruit, Ba Liang-Jie, Luo Dong-Lan, Ji Ning, Ma Chao, Wang Rui, Cao Sen, Wu Wen-Neng, Lei Ji-Qin
Food and Machinery
Plum fruits was used to evaluate the effects of biological preservative paper, soaked with natamycin and ε-polylysine separately, on their storage quality at 20 ℃. To reveal the mechanism, the decay ratio, weight loss rate, respiratory intensity, ethylene production rate, hardness, malondialdehyde, total soluble solids, titratable acid, VC content, and number of mold and yeast colonies were measured during the plum storage. The results showed that comparing with control, natamycin and ε-polylysine preservative paper could obviously inhibit the increase of fruit decay ratio, weight loss rate, and malondialdehyde content, and reduce the respiratory intensity, ethylene production rate, and the …
Parameter Design And Experiment Of Spectral Detection Tray For Orange Fruit Quality Based On Trace Pro Simulation, Zhang Qian-Qian, Xu Sai, Lu Hua-Zhong
Parameter Design And Experiment Of Spectral Detection Tray For Orange Fruit Quality Based On Trace Pro Simulation, Zhang Qian-Qian, Xu Sai, Lu Hua-Zhong
Food and Machinery
In order to realize the visible/near infrared spectroscopy nondestructive testing of the internal quality of orange fruits, Trace pro software is used to carry out optical simulation analysis on the designed orange fruit online testing and conveying tray model. referring to the luminance/illuminance value in the simulation result, the tray model with higher value is processed in kind, and is tested and verified by combining with the actual spectrum testing platform.The simulation results show that the optimal shape parameters of the achievement transfer tray were: outer diameter 80 mm, inner transverse diameter 55 mm, inner longitudinal diameter 50 mm, and …
Optimization Of Preparation Technology And Structural Characterization Of Tilapia Scale Collagen Peptide Ferrous Chelate, Tang Shun-Bo, Tu Zong-Cai, Sha Xiao-Mei, Zhang Yao, Zhang Lu
Optimization Of Preparation Technology And Structural Characterization Of Tilapia Scale Collagen Peptide Ferrous Chelate, Tang Shun-Bo, Tu Zong-Cai, Sha Xiao-Mei, Zhang Yao, Zhang Lu
Food and Machinery
The peptide ferrous chelate was prepared using tilapia scale collagen peptide and ferrous chloride salt as raw materials, and its optimal chelating conditions and chelate structure were investigated. Using chelate yield as an indicator, the chelation conditions were optimized by single factor and response surface methods; The structure and amino acid composition of the chelate were analyzed by scanning electron microscope, Fourier infrared spectroscopy, X-ray diffraction and amino acid analysis. The results showed that the optimal reaction conditions for preparing the chelate were pH 5.30, peptide concentration 3.00%, and peptide to iron mass ratio 3.2∶1.0. Under these conditions, the chelation …
Isolation, Purification And Electrophoretic Analysis Of Rice Bean Lectin, Xiao Jun-Qi, Zhai Ai-Hua, Zhang Dong-Jie
Isolation, Purification And Electrophoretic Analysis Of Rice Bean Lectin, Xiao Jun-Qi, Zhai Ai-Hua, Zhang Dong-Jie
Food and Machinery
The Vigna umbellata lectin as the research object, based on the results of single factor experiments, the extraction process is optimized by response surface experiments. Further purification was made by using ammonium sulfate fractionation precipitation method,Q Sepharose XL anion exchange chromatography, phenyl FF HP hydrophobic chromatography and Sephadex G-50 gel filtration chromatography, and the protein was analyzed by SDS-PAGE electrophoresis. The results showed that the optimum extraction parameters were as follows: PBS is used as the extracting solution, the ratio of material to liquid was 1∶23 (g/mL), pH value was 7.8, and the duration was 14 h and the agglutination …
Study On Antioxidant And Antibacterial Activities Ofpolysaccharides In Phropolyporus Fomentarius, Xu Hai-Yan, Peng Xiu-Juan, Wang Shan, Liu Yan-Hong, Liu Feng
Study On Antioxidant And Antibacterial Activities Ofpolysaccharides In Phropolyporus Fomentarius, Xu Hai-Yan, Peng Xiu-Juan, Wang Shan, Liu Yan-Hong, Liu Feng
Food and Machinery
In this study, the water-extracted ethanol precipitation method was used to extract Polysaccharides in Pyropolyporus Formentarius (PFPS), and the capacities of scavenging DPPH and ABTS were analyzed. Different concentrations of PFPS were used to detect the resistant abilities against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, and Micrococcus tetragenus, and the relative minimum inhibitory concentration (MIC) were also determined. The results showed that PFPS could eliminate DPPH and ABTS. When the concentration of PFPS was 1.0 mg/mL, the ability of scavenging DPPH and ABTS exceeded that of the BHT control, while was weaker than the VC reference substance. …
Ethanol Fractional Purification, Physicochemical Properties And Antioxidant Activity Of Polysaccharides From Glehnia Radix, Jing Yong-Shuai, Jin Shan, Zhang Dan-Shen, Zhang Rui-Juan, Wang Fei-Fan, Zheng Yu-Guang, Wu Lan-Fang
Ethanol Fractional Purification, Physicochemical Properties And Antioxidant Activity Of Polysaccharides From Glehnia Radix, Jing Yong-Shuai, Jin Shan, Zhang Dan-Shen, Zhang Rui-Juan, Wang Fei-Fan, Zheng Yu-Guang, Wu Lan-Fang
Food and Machinery
To study the physicochemical properties and antioxidant activity of ethanol-graded polysaccharides of Glehnia Radix. Four kinds of polysaccharides of Glehnia Radix (GLP-30, GLP-50, GLP-70, GLP-residual) were fractionated and purified by water extraction and alcohol precipitation. Fourier transform infrared spectroscopy, high performance liquid chromatography, and gel permeation chromatography, scanning electron microscopy, and differential scanning calorimetry-thermogravimetric analysis were used to evaluate the physicochemical properties and structure characteristics of polysaccharides. The antioxidant activities were also studied. The four polysaccharides of Glehnia Radix have the typical groups of polysaccharides, but the results of differential scanning calorimetry are quite different, which may be due …
Extraction Technology And Antioxidant Activity Of Polyphenols From Peony Seed Of Paeonia Ostii, Cai Ru-Yu, Chang Shi-Min, Song Chun-Li
Extraction Technology And Antioxidant Activity Of Polyphenols From Peony Seed Of Paeonia Ostii, Cai Ru-Yu, Chang Shi-Min, Song Chun-Li
Food and Machinery
In this study, ultrasound-assisted extraction of polyphenols from paeonia ostii oil peony seeds was used. On the basis of a single factor test, the material-liquid ratio, ultrasonic time, extraction temperature and ultrasonic power were set as independent variables, and the polyphenol yield was response value, optimize the extraction process of peony seed polyphenols by Box-Behnken response surface method. The results showed that the best conditions for extracting polyphenols from peony seeds were the ratio of material to liquid 1∶14 (g/mL), ultrasonic power 160 W, ultrasonic time 98 min, extraction temperature 57 ℃. Under the best technological conditions, the extraction rate …
Optimization Of Extraction Process And Quality Analysis Of Pseudosciaena Crocea Liver Oil By Response Surface Methodology, Dou Xin, Wu Yan-Yan, Yang Xian-Qing, Hu Xiao, Wang Yue-Qi
Optimization Of Extraction Process And Quality Analysis Of Pseudosciaena Crocea Liver Oil By Response Surface Methodology, Dou Xin, Wu Yan-Yan, Yang Xian-Qing, Hu Xiao, Wang Yue-Qi
Food and Machinery
The large yellow croaker liver was used as the raw material, and the optimal protease was used to extract and extract the large yellow croaker liver oil. Taking the large yellow croaker liver oil extraction rate as an evaluation index, the best enzymatic extraction process was determined through single-factor experiments and response surface experiments. The extraction rate, quality, and fatty acid composition of the large yellow croaker liver oil were compared with those obtained by light alkali method. The results showed that the best enzymatic extraction conditions were as followed: for large yellow croaker liver was using neutral protease, the …
Effect Of Processing Technology On The Volatile Flavor Components Of Zhijiang Duck, Gong Yao-Qian, Liu Hong-Mei, Luo Feng-Lian, Liu Yan
Effect Of Processing Technology On The Volatile Flavor Components Of Zhijiang Duck, Gong Yao-Qian, Liu Hong-Mei, Luo Feng-Lian, Liu Yan
Food and Machinery
In order to study the effect of processing technology on the volatile flavor components of Zhijiang duck, SPME combined with GC-MS spectrometry was used to detect the types and types of volatile flavor substances in the four stages of raw meat, fried, fried, and sterilized. Relative content. The results showed that the number of volatile flavor components after the four processing stages of raw meat, deep-fried, fried, and sterilized were 44, 19, 39, and 39, respectively. Among them, aldehydes, terpenes, alcohols, and ketones are the main flavor substances, followed by esters, alkanes, and other heterocyclic compounds. Principal component analysis showed …
Effects Of Different Pretreatment On The Quality Of Sweet Potato Leaves With Heat Pump Drying, Yang Yu, Ren Guang-Yue, Shi Ya-Nan, Liu Shu-Lin, Zhang Ya-Feng, Ma Li-Ping
Effects Of Different Pretreatment On The Quality Of Sweet Potato Leaves With Heat Pump Drying, Yang Yu, Ren Guang-Yue, Shi Ya-Nan, Liu Shu-Lin, Zhang Ya-Feng, Ma Li-Ping
Food and Machinery
In order to explore the quality change characteristics of sweet potato leaves during salinization, ultrasonic, and their combined pretreatment, the physicochemical properties of sweet potato leaves during heat pump drying under different pretreatment processes were studied. The results showed that when the POD enzyme after drying was low in suitability and strong in antioxidant capacity, with 4% of salt concentration, Under the control of these conditions, the rehydration of sweet potato leaves was generally higher than that of others. Moreover, the drying time was the shortest and the comprehensive score was the highest.
Study On The Hydrolysis Of Starch And Protein In Tobacco Leaves By Formic Acid For Improving The Quality Of Tobacco, Lin Yun, Luo Si-Wei, Ou-Yang Lu-Si, Chen Sen-Lin, Lai Yan-Hua, Tao Hong, Lin Bao-Min, Jia Li-Shan
Study On The Hydrolysis Of Starch And Protein In Tobacco Leaves By Formic Acid For Improving The Quality Of Tobacco, Lin Yun, Luo Si-Wei, Ou-Yang Lu-Si, Chen Sen-Lin, Lai Yan-Hua, Tao Hong, Lin Bao-Min, Jia Li-Shan
Food and Machinery
In order to solve the problem of poor sensory quality caused by the high content of starch and protein in tobacco leaves, a method for degrading starch and protein without affecting the workability of tobacco leaves was investigated. In this study, formic acid was used as catalyst to spray proper amount on tobacco leaves. The hydrolysis of starch and protein in tobacco leaves catalyzed by formic acid, which played an effective role in regulating and reducing the starch and protein content. When the concentration of formic acid ranged from 5% to 10% at 50 ℃, with the sprinkling rate of …
Research Progress On Improving Temperature Distribution Uniformity Of Refrigerated Containers, Jia Fa-Tong, Yang Da-Zhang, Xie Jing, Wang Jin-Feng
Research Progress On Improving Temperature Distribution Uniformity Of Refrigerated Containers, Jia Fa-Tong, Yang Da-Zhang, Xie Jing, Wang Jin-Feng
Food and Machinery
The influence of cargo stack, air supply velocity, air supply form, the fan position and other factors on the temperature distribution of refrigerated containers is reviewed, and the spatial distribution characteristics of the temperature field in the container are also expounded. The relevant factors affecting the temperature distribution in the container are compared and analyzed, and its future development direction is prospected.
Research Progress On The Main Components And Comprehensive Utilization Of Camellia Oleifera Cake, Liu Chu-Cen, Fei Xiao-Fang, Zhou Wen-Hua, Mo Hua
Research Progress On The Main Components And Comprehensive Utilization Of Camellia Oleifera Cake, Liu Chu-Cen, Fei Xiao-Fang, Zhou Wen-Hua, Mo Hua
Food and Machinery
In this paper,the extraction and application of protein, polysaccharide, polyphenol and tea saponin from Camellia oleifera cake were reviewed. It is found that Camellia oleifera meal has high processing and utilization value, which can be used as new food raw material or feed, chemical industry, light industry and other important raw materials. On the whole, the by-products of Camellia oleifera have certain potential in the development and application direction of special medical food and health food.