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2016

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Articles 181 - 210 of 1441

Full-Text Articles in Agriculture

Antioxidant Activity Of Fermented Rice-Chili And Its Effect On Liver Lipid Peroxidation, Wei Cheng, Zhou Caiqiong, Ge Pingzhen, Zhu Lijuan, Xie Yueying Oct 2016

Antioxidant Activity Of Fermented Rice-Chili And Its Effect On Liver Lipid Peroxidation, Wei Cheng, Zhou Caiqiong, Ge Pingzhen, Zhu Lijuan, Xie Yueying

Food and Machinery

Selecting the for 15 days, which has the highest otal reducing power, and 60 days of the fermented Rice-Chili, which has the highest ORAC, as samples, The effects were studied, including the fermented Rice-Chili on the free radical DPPH· scavenging activity, oxidation inhibition rate of BSA, erythrocyte hemolysis and liver lipid peroxidation. Results showed that the DPPH· scavenging rate of samples fermented 15 days was better than 60 days and had a better protective effect from protein oxidative damage. However, the sample fermented 60 days had potential to promote the oxidation of BSA. Besides, both samples fermented 15 days and …

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Effects Of Short Term Feeding Transgenic Soybean On The Expression Of Star In Rat Testis, Shi Zongyong, Xu Dongmei, Lu Chao, Yuan Jianqing Oct 2016

Effects Of Short Term Feeding Transgenic Soybean On The Expression Of Star In Rat Testis, Shi Zongyong, Xu Dongmei, Lu Chao, Yuan Jianqing

Food and Machinery

The present study was conducted to discuss the effects on genetically modified soybeans on the level of mRNA and protein in StAR gene in male rat, and aimed to provide a scientific basis for the security of transgenic soybeans. Thirty male SD rats were randomly divided into GM group and CK group. The GM group were fed with transgenic Roundup Ready soybean containing CP4-EPSPS gene, and the CK group were fed with non-transgenic soybean. Three rats of every group were killed at 30 d, 60 d and 90 d, respectively. Viscera index (testes and epididymides) was calculated. RT-PCR was used …

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Extraction, Separation & Identification Of Bioactive Compositions From Phyllanthus Emblica L. For Oral Odor Inhibity, Jiang Yuanxin, Liu Boke, Liu Xiaoling Oct 2016

Extraction, Separation & Identification Of Bioactive Compositions From Phyllanthus Emblica L. For Oral Odor Inhibity, Jiang Yuanxin, Liu Boke, Liu Xiaoling

Food and Machinery

Using electronic nose measure and evaluation model as a guidance method for inhibiting halitosis, the strongest bioactive fractions(EⅡM20) were separated from the 95% ethanol emblica extract by organic solvent extraction, repeated normal and reverse phase column chromatography. Consequently, three compounds were isolated from the EⅡM20 by semi-preparative HPLC. Their quantity-quality were 6.8 mg, 4.5 mg, 4.9 mg, repectively. The structures of the three compounds were elucidated by comprehensive spectroscopic methods such as 1H NMR, 13C NMR, HR-ESI-MS. The spectroscopy analysis indicated that the compounds were maltose, Bis(2-methylheptyl)phthalate and 1-(4’-amino-phenyl)-ethane-1,2-diol.

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The Analysis Of Alkaloid Content In Wuyi Rock Tea With High-Performance Liquid Chromatography, Liu Zhibin, Zhang Shining, Zhang Wen, Ni Li Oct 2016

The Analysis Of Alkaloid Content In Wuyi Rock Tea With High-Performance Liquid Chromatography, Liu Zhibin, Zhang Shining, Zhang Wen, Ni Li

Food and Machinery

Wuyi Rock Tea is a kind of semi-fermented oolong tea, with unique flavor. The alkaloid content in the tea is associated with its flavor quality. In this study, 10 typical Wuyi Rock Tea, including 5 Rougui and 5 Shuixian, were used to quantitative analyze the theobromine, theophylline and caffeine content in the tea leaves and tea infusions. Moverover, the alkaloid content in green tea, Tieguanyin Tea and black tea sample were also measured. Then, Principal Component Analysis (PCA) was utilized to further investigate the difference of the alkaloid content in all these tea samples. The results indicated that, the caffeine, …

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Study On Anti-Retrogradation Of Germinated Brown Rice Powder By Different Anti-Aging Agents, Wu Xiaojuan, Cong Jingyuan, Wu Yue, Wu Wei Oct 2016

Study On Anti-Retrogradation Of Germinated Brown Rice Powder By Different Anti-Aging Agents, Wu Xiaojuan, Cong Jingyuan, Wu Yue, Wu Wei

Food and Machinery

Germinated brown rice powder and different proportion of anti-aging agent were mixed to simulate the aging condition of cooked brown rice food, and the effect of anti-aging agent addition on the anti-retrogradation of germinated brown rice powder was studied. On the basis of single factor experiment, the interaction of anti-aging agent on the anti-retrogradation of germinated brown rice powder were studied by response surface experiment, and the results indicated that the optimal additions of wheat gluten, guar gum, and monoglyceride were 6.3%, 0.4%, and 0.7%, respectively. The hardness value and sensory score at optimal condition were 3 312 g and …

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Study On Titration Acidity Of Different Buffalo Raw Milk, Li Qing, Zhang Ruiyun, Li Wen, Mao Huaming, Zhang Anfu, Yin Yichang Oct 2016

Study On Titration Acidity Of Different Buffalo Raw Milk, Li Qing, Zhang Ruiyun, Li Wen, Mao Huaming, Zhang Anfu, Yin Yichang

Food and Machinery

Titration acidity of different buffalo raw milk samples were investigated in both in the same and different season according to GB 4789.18—2010 of “milk and dairy products inspection”. Among the samples, 228 of them were from major buffalo farming community in Yunnan Province, and 655 were from 26 farmers. The alcohol and alkali-doped were test, and the composition of the diet, feeding patterns and parity and lactation days of buffalo were also surveyed. The results showed that the titratable acidity of milk buffers with milk titers ranging from 10 to 13 °T was accounted for 85.7%, and 10.6% of the …

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The Correction Of Calory Answer Testing Model Based On Leisure Dried Tofu, Huang Lulu, Wu Feifei, Li Huaqiang, Zhao Liangzhong, Yin Jinhui, Chang Lunfeng Oct 2016

The Correction Of Calory Answer Testing Model Based On Leisure Dried Tofu, Huang Lulu, Wu Feifei, Li Huaqiang, Zhao Liangzhong, Yin Jinhui, Chang Lunfeng

Food and Machinery

Using the market sale leisure dried bean curd as material, determinated the protein content in leisure dried tofu by Kjeldahl method, the moisture content in rapid moisture tester and the fat content with Soxhlet extraction method. Then using the Calory Answer to determinate the contents of protein, fat and moisture, using the mathematical analysis method to correct the detection model, and then the corresponding correction model is obtained. After the calibration, the model of the Calory Answer respectively is yp=1.15x, yw=0.85x, yf=0.65x, these correction model were suitable for the leisure dried tofu that the protein content, moisture content and the …

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Study On Immobilization Of Wheat Bran Esterase With Fibre Membrance, Ye Lin, Jiang Lu, Shen Guanghui, Li Shanshan, Wu Hejun, Zhang Zhiqing Oct 2016

Study On Immobilization Of Wheat Bran Esterase With Fibre Membrance, Ye Lin, Jiang Lu, Shen Guanghui, Li Shanshan, Wu Hejun, Zhang Zhiqing

Food and Machinery

Taking the plant-esterase from wheat bran as the enzyme source, comparing the physical adsorption method and the cross-linking with adsorption methods, and the glass fiber film as adsorption carrier, and then exploreed the optimum conditions for immobilization use enzyme activity recovery as the evaluation index. On the basis of single-factors experiments, the Box-behnken center-united experimental design principles were used to design the experiment and the response surface analysis of 3 factors (the buffer’s pH, immobilized time and immobilized temperature) and the interactive effect on immobilization. The optimum immobilized conditions were confirmed as followed: phosphate buffer’s pH 7.0, immobilized time 4 …

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Experimental Study On Apricot Stone Extrusion Breaking Machine, Zhu Zhanjiang, Li Zhongxin, Yang Liling, Liu Kui, Maihemujiang Batuer, Yang Zhongqiang Oct 2016

Experimental Study On Apricot Stone Extrusion Breaking Machine, Zhu Zhanjiang, Li Zhongxin, Yang Liling, Liu Kui, Maihemujiang Batuer, Yang Zhongqiang

Food and Machinery

In this paper, a pricot stone breaking machine was designed to solve the current problem of low productivity and high rate of broken kernels in apricot stone breaking processing. The structure and stress situation of the machine had been analyzed. Various related factors were analyzed, and three primary factors including feeding speed, interspace of breaking device and rotating speed of active roll were focused on. Moreover, these three factors were selected for orthogonal experiments, using the Star apricot stone as material. The results showed that the clearance of breaking device had a significant effect on stone breaking efficiency, while the …

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Design Of Coat-Hanger Die Using In Rice Noodles Wire Extruding Machine, Hu Shuzhen, Zhou Haijun, Sun Zhihong, Liu Yinzhi, Ma Xianjun Oct 2016

Design Of Coat-Hanger Die Using In Rice Noodles Wire Extruding Machine, Hu Shuzhen, Zhou Haijun, Sun Zhihong, Liu Yinzhi, Ma Xianjun

Food and Machinery

In order to improve the degree of automation and reduce labor intensity in the rice noodles processing, designed the coat-hanger die of rice noodles wire extruding machine to solve rice crowded uneven wire speed problem in the process of silk.Based on the flow basic assumptions, volume flow equation and the flow balance equation is derived to calculate hangers type main part of the structure of the Coat-Hanger Die size. Considering the rice noodle is a natural polymer material, adjusting mechanism and the heating system is designed. The Coat-Hanger Die realize the crowded wire velocity uniformity by using the tears manifold …

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Kinematic Modeling And Structural Analysis Of A New Kind Of Delta Robot, Liu Feifei, Gao Tangpan, Liu Longxi, Gu Shuaiqi Oct 2016

Kinematic Modeling And Structural Analysis Of A New Kind Of Delta Robot, Liu Feifei, Gao Tangpan, Liu Longxi, Gu Shuaiqi

Food and Machinery

A new type of Delta Robot was introduced through the analysis of the traditional 3-DOF Delta Robot. And static analysis was performed on the structure of both traditional and new type of Delta Robot by using ANSYS Workbench 14.0. It was proved that statics performance of the new Delta Robot structure has been effectively improved and its rigidity and stability was enhanced through comparison and analysis of total deformation and stress of the two types of Delta Robot models. It also provides a reference to the design of structural optimization and control systems of the new Delta Robot.

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Efficient High-Precision Dynamic And Static Combination Of Bulk Food Weighing Sorting System, Han Qiaosheng, Lu Jinshi, Tao Xueheng, Wang Xuejun, Jiang Chao Oct 2016

Efficient High-Precision Dynamic And Static Combination Of Bulk Food Weighing Sorting System, Han Qiaosheng, Lu Jinshi, Tao Xueheng, Wang Xuejun, Jiang Chao

Food and Machinery

High-efficient dynamic transmission and high-precision static weighing were combined to develop a bulk food weighing and sorting system with high efficiency and precision. The conveyor belt was used to complete the uninterrupted transmission of the material in this system. Before weighing, the materials were arranged in rows successively, followed by a intermittent static weighing of the materials using a plurality of static weighing sensors, and then they felt to a classified packaging in turn. Combinating the static weighing and dynamic transmission, the high efficiency and precision bulk food weighing were undertaken, with the grading weight could be adjusted according to …

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Timing Analysis And Methods To Improve The Speed Of The Packaging Machine, Wu Yunzhang, Chen Liang, Feng Yu Oct 2016

Timing Analysis And Methods To Improve The Speed Of The Packaging Machine, Wu Yunzhang, Chen Liang, Feng Yu

Food and Machinery

It was focused on the automatic vertical bag forming-filling-sealing machine (packaging machine for short) and the exploring the relationship between its stability and action sequence in this study. Therefore, it was concluded that three important factors contributed to restricting the speed of the packaging machine, including the transverse sealing, the filling, and the carrying film action time. Moreover, a specific measure of improving the packaging speed was proposed, i.e., designing faster transverse sealing driving mechanism and adding a guide plate above the transverse sealing, trying to keep the bulk product dropping together, and changing the general motor to servo motor …

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Design Of Stacking Machine Control System Of Food Packaging Box Based On Hmi And Plc, Qian Zhenhua, Wang Rongyang, Zuo Xiqing Oct 2016

Design Of Stacking Machine Control System Of Food Packaging Box Based On Hmi And Plc, Qian Zhenhua, Wang Rongyang, Zuo Xiqing

Food and Machinery

The automatic control stacking machine gradually replace manual palletizing along with the rise of logistics equipment manufacturing industry and the development of automation technology. A special control system for food packaging box stacking machine is introduced. The PLC is used to carry on the servo and the frequency conversion control to the elevator motor and the traveling motor respectively. And the precise position control and the speed control of the movement of the manipulator are realized. The reliability and efficiency of stacking is improved. It is more intuitive and convenient to the operator by the use of HMI, and is …

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Design Of Visual Inspection System For Bulk Food Sorting Based On Network Environment, Yan Peipei Oct 2016

Design Of Visual Inspection System For Bulk Food Sorting Based On Network Environment, Yan Peipei

Food and Machinery

Based on the network environment, the food sorting visual inspection system was studied. Through the analysis of the design requirements of food sorting system and the design principle, the food sorting system structure model was established, and the bread was taken as the garget for food center position detection test. The results showed that: test error in the range of -1%~4%, meet the requirements of precision sorting and visual processing and can provide a reference for the design of other industrial automatic sorting system.

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Effects Of Electron Beam Irradiation On The Degradation Of Aflatoxins And The Physicochemical Properties Of Corn, Luo Xiaohu, Qi Lijun, Fang Wenmiao, Pan Lihong, Wang Ren, Wang Li, Yu Xiaobin, Chen Zhengxing Oct 2016

Effects Of Electron Beam Irradiation On The Degradation Of Aflatoxins And The Physicochemical Properties Of Corn, Luo Xiaohu, Qi Lijun, Fang Wenmiao, Pan Lihong, Wang Ren, Wang Li, Yu Xiaobin, Chen Zhengxing

Food and Machinery

To study the detoxification effect of electron beam irradiation on AFB1 in corn, the effect of electron beam irradiation on the AFB1-contaminated corn based on the doses of 0~50 kGy was studied. Physicochemical properties including fatty acid, color and viscosity of AFB1-contaminted corn at different irradiated doses were also investigated. Results indicated that AFB1 in corn significantly decreased with the irradiation dose (P<0.05). Moreover, physicochemical properties changed significantly when the irradiation dose was over 15 kGy, including the significant increase of fatty acid value (P<0.05) and the decrease of the viscosities (P<0.05). It was found that the whiteness didn’t change significantly (P>0.05), while the significantly decreased redness and yellowness (P<0.05) were observed.

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Online Detection Of Soluble Solids Contents For “Yuluxiang” Pear By Visible-Near Infrared Diffuse Transmission Spectroscopy, Liu Yande, Zhu Danning, Wu Mingming, Sun Xudong, Zhang Zhicheng Oct 2016

Online Detection Of Soluble Solids Contents For “Yuluxiang” Pear By Visible-Near Infrared Diffuse Transmission Spectroscopy, Liu Yande, Zhu Danning, Wu Mingming, Sun Xudong, Zhang Zhicheng

Food and Machinery

The feasibility was investigated for online detection of soluble solids content (SSC) of “Yuluxiang” pear by visible-near infrared (visible-NIR) diffuse transmittance spectroscopy. 358 samples were divided into the calibration and prediction sets (269∶89) for developing calibration models and assessing their performance. By analyzing, the Vis-NIR transmission spectra of 'YuLuxiang' pears have three peaks at 625 nm, 725 nm and 800 nm and three troughs at 625 nm, 725 nm and 800 nm, respectively. Different preprocessing approaches were tested, it was found that the best approaches were the combination of first derivative (1D), smoothing and multiplicative scattering correction (MSC) preprocessing methods. …

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Optimization Of Polysaccharide Extraction From Taro And Its Binding Capacities Of Lipid And Bile Salts In Vitro, Liu Ping, Qi Xingpu, Liu Jing, Yao Fang, Li Zhifang Oct 2016

Optimization Of Polysaccharide Extraction From Taro And Its Binding Capacities Of Lipid And Bile Salts In Vitro, Liu Ping, Qi Xingpu, Liu Jing, Yao Fang, Li Zhifang

Food and Machinery

The extraction technology of water–soluble polysaccharides in fresh taro was investigated in this paper. Using simulated conditions of human digestion in vitro, its fat-binding, cholesterol-binding and bile salts-binding capacities were studied in order to evaluate its potential hypocholesterolemic activity in vitro. The results showed that the highest extraction efficiency of taro polysaccharide could be obtain under the conditon of using solid-liquid ratio at 1∶6, reacting at 80 ℃ for 6 h with 85% ethanol, and the extraction ratio reaches (4.92±0.18)%. Taro water–soluble polysaccharides exhibited much higher binding capacities of both fat and bile acid, while much lower one of cholesterol, …

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Study On Anti-Aging Effect Of Safflower Oil On The Mouse Model Aged By D-Galactose, Han Xiaomiao, Wu Suxi, Wu Meifang, Ma Bin Oct 2016

Study On Anti-Aging Effect Of Safflower Oil On The Mouse Model Aged By D-Galactose, Han Xiaomiao, Wu Suxi, Wu Meifang, Ma Bin

Food and Machinery

To study the anti-aging functions of safflower oil, mice model aged by D-galactose were administered safflower oil by oral gavage. The content of malondialdehyde (MDA) and the activity levels of monoamine oxidase (MAO), glutathione peroxidase (GSH-Px), and superoxide dismutase (SOD) in the brain and liver of these mice were determined with biochemical kits, respectively. The significance of the differences in the content of the components associated with aging and anti-aging among each group was analyzed statistically. The main results were as follows. The MDA content and the activity level of MAO in the brain and liver of mice in the …

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Comparison Of Volatile Components In Australia Mint Obtained By Supercritical And Subcritical Extraction, Zhang Si, Xie Hongqi, Liu Xuehui, Wang Jing, Liu Dongbo Oct 2016

Comparison Of Volatile Components In Australia Mint Obtained By Supercritical And Subcritical Extraction, Zhang Si, Xie Hongqi, Liu Xuehui, Wang Jing, Liu Dongbo

Food and Machinery

In this study, the volatile components in Australia mint were extracted, using supercritical CO2 and subcritical butane, and then the extractives were analyzed by GC—MS. The results showed that the extraction rate of supercritical CO2 was 2.5%, and that of the subcritical butane was 1.4%. Through the analysis of GC—MS, 21 components were identified in the supercritical CO2 extraction, and the relative content of menthol was 70.33%. However, 11 components were identified in the subcritical butane extraction, and the relative content of menthol was 60.83%. Our results showed that the supercritical CO2 extraction of volatile components …

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Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction, Du Liqing, Shuai Xixiang, Tu Xinghao, Zhang Ming Oct 2016

Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction, Du Liqing, Shuai Xixiang, Tu Xinghao, Zhang Ming

Food and Machinery

Extracted kernel oil from dried Macadamia by aqueous method. Firstly, the basic physicochemical properties were analyzed, and then, the infrared characteristics, fatty acid, tocopherol, phospholipids, sterols of macadamia oil were analyzed by the method of IR, GC and HPLC, to determine the oxidation induction time and free radical scavenging capacity to evaluate the antioxidant capacity of macadamia nut oil. The results showed that the peroxide value, acid value, iodine value, saponification value, refractive index，moisture and volatile matter by aqueous extraction of macadamia nut oil were 0.59 mmoL/kg, 0.28 mg KOH/g, 74.21 g/100 g, 198.78 mg KOH/g, 1.466 8, 0.36%, respectively; …

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Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr, Meng Xing, Li Anping, Yu Jiangfan, Huang Dunyuan Oct 2016

Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr, Meng Xing, Li Anping, Yu Jiangfan, Huang Dunyuan

Food and Machinery

The effects was studied on the biologically active substances content and antioxidant activity of G. procumbens extracts, which was from different parts of Gynura procumbens(Lour.) Merr, by different drying methods, and with different kinds of solvents. The results showed that: G. procumbens roots compared to its stems and leaves had higher content of phenolic and flavonoids and the antioxidant activity was also stronger, and the ferric reducing ability and ABTS+·scavenging capacity and DPPH·scavenging capacity were 21.25±0.31, 35.27±0.26, 56.20±0.22 TEAC（trolox equivalent antioxidant capacity）value (μg Trolox/mL), respectively. Drying methods had significant effect on the content of the biologically active substance …

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Optimization Of Process Extraction Of Polyphenols From Gastrodia Elata Bi And Its Antioxidant Activity, Sun Haiyan Oct 2016

Optimization Of Process Extraction Of Polyphenols From Gastrodia Elata Bi And Its Antioxidant Activity, Sun Haiyan

Food and Machinery

The fresh Gastrodia elata was used to extract total phenolic content which help to explore an ultrasonic assisted extraction technology.. The total phenol from the G. elata under different drying conditions was extracted by the optimized technology. The total phenolic content and antioxidant capacity were detected, and then the correlation between them was analyzed. The results showed that extraction temperature was the main factor that influenced the extraction efficiency of total phenol. The optimal process condition was.extracting the total phenol for 35 min at 50℃, using a solid-liquid ratio is 1∶10（g/mL）with extraction power 80 W, and consenquently 5.62 mg/g of …

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Research On Antioxidative Activities Of Different Polar Polyphenols From Pear, Zhang Dongjing, Gao Guizhen, Zhang Xingtao Oct 2016

Research On Antioxidative Activities Of Different Polar Polyphenols From Pear, Zhang Dongjing, Gao Guizhen, Zhang Xingtao

Food and Machinery

Polar polyphenols were extracted from pear using different polar solvents in this study. The antioxidant properties of different polar polyphenols were evaluated by comparing the antioxidant value. The results showed that the peroxide value was 9.43 mmol/kg, and the inhibition rate was 41.86%, added soybean oil with the water layers polyphenols at the fifteenth day. Moreover, the values were 10.19 mmol/kg, and 37.17%, respectively, while adding peroxide value soybean oil with n-butanol layers pear polyphenol. When ethyl acetate layer pear polyphenol was added, the values were changed to be 11.03 mmol/kg and 34.99% respectively. Significant differences of the antioxidant properties …

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Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates, Yang Xuhui, Wen Fei, Wang Xianqian, Qi Qi, Su Wei, Tuo Ni Oct 2016

Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates, Yang Xuhui, Wen Fei, Wang Xianqian, Qi Qi, Su Wei, Tuo Ni

Food and Machinery

By using the hydrolysis degree as the evaluation, the sheep lung enzymatic process was optimized to investigate the antioxidate activities of the enzymolysis products, hydrolyzed by neutral protease. On the basis of single factor studies, the response surface analysis (RSM) assay was then used to obtain the best enzymatic proscess. Our results showed that the optimal condition was as follows. The enzyme amount was 1 700.0 U/g, with solid-liquid ratio 2∶1(mL/g) , enzymatically hydrolyzed for 4 h at 50 ℃. Under this optimal conditions, 3 times of the replication experiments turned out that the error of the actual degree of …

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Effects Of Countercurrent Desalination Process To The Pickled Mustard Tubers And Saline Solution, Zha Odan, Zhang Xiangpeng, Zhang Lei, Zhao Tiantian, Qin Chunqing, Li Chaosheng, Liu Xiong Oct 2016

Effects Of Countercurrent Desalination Process To The Pickled Mustard Tubers And Saline Solution, Zha Odan, Zhang Xiangpeng, Zhang Lei, Zhao Tiantian, Qin Chunqing, Li Chaosheng, Liu Xiong

Food and Machinery

Compared to the traditional desalination process, the effect of three-stage countercurrent gradient desalination on the quality of the pickled mustard tubers was studied. The results showed that the quality of the pickled mustard tubers treated by three-stage countercurrent desalination was better than others. It was found that the total radios of pickled mustard tubers and water was 1∶2(g/mL), 1∶1(g/mL), and 1∶1(g/mL) in the reaction level 3, 2 and 1, respectively, desalting for 3 min, and the level 1 was confirmed to be the best reaction among the three ones. In this case, the content of salt, total acid and total …

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Effect Of Different Cigarette Lap Adhesive Glue Quantity On Cigarette Quality, Gu Liang, Gao Haimin, Liu Wenbo, Ding Meizhou, Song Weimin, Xiong Anyan Oct 2016

Effect Of Different Cigarette Lap Adhesive Glue Quantity On Cigarette Quality, Gu Liang, Gao Haimin, Liu Wenbo, Ding Meizhou, Song Weimin, Xiong Anyan

Food and Machinery

In order to understand the effect of cigarette quality on the different application amount in different grades of cigarette lap adhesive, six gradient sizing of three different cigarette lap adhesive glue quantity have been tested in the same condition. The results showed that：1）the different cigarette lap adhesive glue quantity was influential of the sensory quality of cigarette, when the amount of the sizing agent was more than 1.5 mL per thousand cigarette, the cigarette sensory quality became worse with the increase of the amount of the glue, mainly manifested in the cigarette sensory stimulation increases, the miscellaneous gas and dry …

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The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality, Song Yingying, Xu Wendi, Cao Dong Oct 2016

The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality, Song Yingying, Xu Wendi, Cao Dong

Food and Machinery

To apply the soybean phospholipid by-product from ethanol extraction to bread, the effect of the by-product on bread quality was studied using the blank and the soybean phospholipid without alcohol extraction as a control, through sensory evaluation and analyses of the specific volume, color, texture and aging during storage period. The results indicated that the by-product had a better effect on the improvement of bread quality. By the optimum adding amount of 0.6%, the specific volume of bread effectively increased and the hardness and chewiness were markedly decreased. This may be due to the proportion change after alcohol extraction, which …

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Progress On Application Of Aptamers On Food Safety Detection, Zhang Hui, Ye Hua, Wu Shijia, Wang Zhouping Oct 2016

Progress On Application Of Aptamers On Food Safety Detection, Zhang Hui, Ye Hua, Wu Shijia, Wang Zhouping

Food and Machinery

This review mainly focuses on the progress on the application of aptamers on food safety detection. Firstly, the nature, mechanism and characteristics of aptamers were introduced; Secondly, four types of SELEX technology from the angle of the fixed objects and the composition of library were classified; finally, the application and development of aptamers in food safety detection were reviewed and prospected.

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Application Of Numerical Simulation In Process Of Food Freezing, Wang Jinfeng, Li Wenjun, Xie Jing Oct 2016

Application Of Numerical Simulation In Process Of Food Freezing, Wang Jinfeng, Li Wenjun, Xie Jing

Food and Machinery

The freezing process of numerical model, solving differential equations, predicting freezing time and analyzing of air supply velocity, temperature and methods were reviewed. The application of numerical simulation technology in food freezing process was discussed. The numerical simulation methods for different freezing objects were also summarized, which would be useful for the future application of numerical simulation methods in the process of heat transfer of foods.

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