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Articles 5521 - 5550 of 33724

Full-Text Articles in Agriculture

Effects Of High-Oxygen Modified Atmosphere Packaging Of The Quality Of Fresh-Cut Aralia Elata, Liu Huan, Zhao Han-Yu, Ye Lu-Lu, Dong Yan-Jiao Oct 2022

Effects Of High-Oxygen Modified Atmosphere Packaging Of The Quality Of Fresh-Cut Aralia Elata, Liu Huan, Zhao Han-Yu, Ye Lu-Lu, Dong Yan-Jiao

Food and Machinery

Objective:This study aimed to explore the effective method of high-oxygen modified atmosphere packaging for fresh cutting Aralia elata Seem. Methods:In order to explore the effects of high oxygen regulated packaging treatment on the sensory quality and physiological changes of fresh cutting A. elata, different combinations of high oxygen regulated packaging with carbon dioxide were carried out. Results:The results showed that 90% high-oxygen conditioning package treatment significantly reduced the changes of respiratory strength, hardness and color, inhibited the consumption of total sugar and total phenol, reduced the activities of enzyme browning related enzymes POD and PPO and MDA …

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Optimization Of Extraction Process And Antioxidant Activity Of Flavonoids From Artemisia Argyi, Wang Na, Zhang Hao-Yu, Ning Can-Can, Fan Yun-Tao, Wang Lin-Qing, Yu Qiu-Ying Oct 2022

Optimization Of Extraction Process And Antioxidant Activity Of Flavonoids From Artemisia Argyi, Wang Na, Zhang Hao-Yu, Ning Can-Can, Fan Yun-Tao, Wang Lin-Qing, Yu Qiu-Ying

Food and Machinery

Objective:To optimize the extraction process of flavonoids from Artemisia argyi and evaluate the antioxidant activity in vitro. Methods:The ultrasonic-microwave combined water extraction method of Artemisia flavonoids was determined, and the extraction process was studied with the yield of total flavonoid, DPPH radical scavenging rate and ·OH radical scavenging rate of Artemisia argyi. Based on the single factor experiment, the factors with greater influence were screened through Plackett-Burman design, then optimized extraction process by response surface test. Results:The best extraction process was ultrasonic power 340 W, ultrasonic time 27 min, microwave power 600 W, microwave time 120 s, …

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Comparative Study Of Processed Polygonatum Cyrtonema And Its Compatibility Affecting On Material And Energy Metabolism In Cums Depressed Model Mice, Wei Ting, He Xian-Yuan, Zhu Xiao-Hong, Wang Zhong-Qiang, Fan Jing-Xian, Yu Lu-Rong, Li Xin-Ran Oct 2022

Comparative Study Of Processed Polygonatum Cyrtonema And Its Compatibility Affecting On Material And Energy Metabolism In Cums Depressed Model Mice, Wei Ting, He Xian-Yuan, Zhu Xiao-Hong, Wang Zhong-Qiang, Fan Jing-Xian, Yu Lu-Rong, Li Xin-Ran

Food and Machinery

Objective: The Polygonatum cyrtonema was processed to investigated its effects on material and energy metabolism in CUMS depressed model mice.Methods: 80 KM/SPF mice were randomly divided into model group, positive group, processed P. cyrtonema group and compatible group, with male and female were equally divided. CUMS depressed mice model were established by unpredictable mild stress for 28 days. The levels of ICD, α-KGDHC, ATPs and Na+K+ ATPase in brain, cerebellum, liver, kidney and spleen were detected by ELISA.Results: Processed P. cyrtonema and its compatibility had different effects on the enzyme levels of material and energy metabolism in both …

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Antioxidant Properties Of Polysaccharides From Platycodon Grandiflorum And Its Hypoglycemic Effect On Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing Oct 2022

Antioxidant Properties Of Polysaccharides From Platycodon Grandiflorum And Its Hypoglycemic Effect On Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing

Food and Machinery

Objective: This study aimed to investigate the antioxidant activity of polysaccharides fromPlatycodon grandiflorumand its hypoglycemic effect on type 2 diabetic rats.Methods: Extraction and determination ofP. grandiflorum polysaccharide content and its ability to scavenge different free radicals The rats were fed with high-fat and high-sugar feed for 6 weeks. After 6 weeks, the rats were intraperitoneally injected with STZ (30 mg/kg·BW) to establish type 2 diabetes models (T2DM), which were divided into normal group, model group, andP. grandiflorum-polysaccharide high-dose group (400 mg/kg) and low-dose group (200 mg/kg), and positive group (metformin 200 mg/kg). The body weight and fasting blood glucose …

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Optimization Of Microwave Assisted Extraction Of Anthocyanins From Blueberry And Its Thermokinetic Analysis, Zhai Sai-Ya, Yao Hui--Min Oct 2022

Optimization Of Microwave Assisted Extraction Of Anthocyanins From Blueberry And Its Thermokinetic Analysis, Zhai Sai-Ya, Yao Hui--Min

Food and Machinery

Objective:To improve the extraction rate of blueberry anthocyanins and overcome the shortcomings of traditional extraction. Methods:Firstly, single factor experiment was used to explore the effects of four experimental factors on the yield of anthocyanins. Response surface methodology was used to design the combination experiment, and genetic algorithm was employed to optimize the extraction process. The dynamic model of MAE process was established based on Fickʼs first law. According to Arrhenius equation and phase transition equilibrium principle, Ea, ΔS, ΔH, and ΔG in the extraction process were obtained to analyze the thermodynamics of microwave extraction process. Results: The optimum …

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Effects Of Superfine Chestnut Powder On Sponge Cake Quality, Hu Xin-Yu, Ming Jian, Wang Shu, Xue Ai-Lian, Kou Fu-Bing, Zeng Kai-Fang Oct 2022

Effects Of Superfine Chestnut Powder On Sponge Cake Quality, Hu Xin-Yu, Ming Jian, Wang Shu, Xue Ai-Lian, Kou Fu-Bing, Zeng Kai-Fang

Food and Machinery

Objective: The effects of superfine chestnut powder on sponge cake quality was studied, aiming to provide a certain theoretical reference for improving the quality of bakery food. Methods: To explore the superfine chestnut powder adding amount on the sponge cake texture, sensory, baking, aging characteristics and nutritional quality, different contents of superfine chestnut powder were added during the making process of sponge cake. Results: The hardness, elasticity, chewiness and specific volume of cake had no significant change compared with the control group when chestnut powder was added less than 10%. The addition of chestnut powder could reduce the brightness and …

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Mass And Heat Transfer Characteristics And Quality Optimization Of Microwave Vacuum Drying For Wakame, Zhang Qian, Li Shi-Yu, Li Xiu-Chen, Mu Gang, Dai Yi-Jun, Zhang Guo-Chen Oct 2022

Mass And Heat Transfer Characteristics And Quality Optimization Of Microwave Vacuum Drying For Wakame, Zhang Qian, Li Shi-Yu, Li Xiu-Chen, Mu Gang, Dai Yi-Jun, Zhang Guo-Chen

Food and Machinery

Objective:This study aimed to improve both the drying rate and quality of Undaria pinnatifida. Methods:Microwave vacuum drying experiment was carried out under different microwave power density, vacuum degree and pulse intermittent conditions. The thin layer drying model was established and the mass and heat transfer parameters were calculated. The drying process parameters were optimized by L9（34） orthogonal test with indicators of drying time, sensory quality, rehydration rate, energy consumption and material temperature. Results:Page model was found fit the drying kinetics well, and the change of drying kinetics showed obvious dependence on energy contribution of drying conditions. The effective moisture diffusion …

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Approved Situation And Problems Of The Spirulina Health Foods, Fu Yu, Jiang Yu, Wang Jin-Bo, Zhang Bo-Jin, Song Chen, Sun Ming-Xia Oct 2022

Approved Situation And Problems Of The Spirulina Health Foods, Fu Yu, Jiang Yu, Wang Jin-Bo, Zhang Bo-Jin, Song Chen, Sun Ming-Xia

Food and Machinery

The approved health food products in China were analyzed from the following five aspects: the number of approved products, the use of raw materials, the claim of health function, the distribution of dosage forms, and the index of signature ingredients. It was found that almost all Spirulina powder was the primary processed product, and the homogeneity was serious. Moreover, the characteristic components were different from those of β-carotene and phycocyanin specified in the record. Based on these problems, the healthy development of health food industry should be promoted by broadening the idea of product research and development, and then improve …

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Quality Evaluation Of 21 Kinds Of Non-Waxy Proso Millet Based On Principal Component Analysis, Zhao Ning, Xie Fei, Liang Ji-Bao, Feng Bai-Li, Du Shuang-Kui Oct 2022

Quality Evaluation Of 21 Kinds Of Non-Waxy Proso Millet Based On Principal Component Analysis, Zhao Ning, Xie Fei, Liang Ji-Bao, Feng Bai-Li, Du Shuang-Kui

Food and Machinery

Objective: This study aimed to evaluate the quality of different non-waxy proso millet varieties. Methods: 21 non-waxy proso millet varieties were selected as experimental materials, and their nutritional composition, pasting characteristics, cooking characteristics and texture characteristics were measured. The quality difference and index correlations between different non-waxy proso millet varieties were analyzed and compared. Principal component analysis was used to evaluate their quality. Results: The texture characteristics, crude fat content, setback, breakdown and final viscosity had great differences among the tested varieties, and the variation coefficient of pasting temperature and starch content was small, which were relatively …

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Study On The Stability Of Lipase Of Terminally Cyclized Thermomyces Lanuginosus, Song Wen, Wu Xia-Xia, Lou Hai-Wei, Fang Hui-Min Oct 2022

Study On The Stability Of Lipase Of Terminally Cyclized Thermomyces Lanuginosus, Song Wen, Wu Xia-Xia, Lou Hai-Wei, Fang Hui-Min

Food and Machinery

Objective: To obtain industrial standard lipase with high activity and stability, Butelase 1 ligase was used to connect the N- and C-termini of Thermomyces lanuginosus lipase (TLL), and then the protein characteristics, including heat stability, protease resistance, and enzymatic kinetics were analyzed. Methods: His6 affinity column was used to purify recombinant Butelase 1 (rButelase 1) and TLL (rTLL) from mammalian cells and E. co- li; rButelase 1 to was utilized connect the N- and C-termini of rTLL to generate circular rTLL (cTLL); the enzymatic activity, the heat stability, the protease resistance, the resistance to heat-induced precipitation, and …

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Screening Of Vanillin Converting Microorganism By Ferulic Acid And Optimization Of Fermentation Conditions, Li Li-Qun, Liu Qiang, Qiao Yue-Mei, Guo Chun-Sheng, Chai Ying, Hao Jie Oct 2022

Screening Of Vanillin Converting Microorganism By Ferulic Acid And Optimization Of Fermentation Conditions, Li Li-Qun, Liu Qiang, Qiao Yue-Mei, Guo Chun-Sheng, Chai Ying, Hao Jie

Food and Machinery

Objective: The aim of this study was to obtain vanillin converting microorganism by ferulic acid and optimize of fermentation conditions. Methods: The strains that can produce vanillin by ferulic acid which is screened form Daqu of Baijiu. The single factor experiment and orthogonal experiment were applied to optimize the fermentation conditions by shake flask fermentation. Results: The results showed that isolate B2-12 was identified as Bacillus subtilis and the high yield of vanillin was reached 34.5 mg/L under the conditions of liquid loading 44%, pH 10, 43 ℃ and shaking speed 160 r/min for 4 days fermentation. …

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Effects Of Coconut Powder On Thermomechanical Rheology Properties Of Wheat Flour, Li Ming, Sheng Zheng, Li Ze-Jun, Zhang Hai-Hua Oct 2022

Effects Of Coconut Powder On Thermomechanical Rheology Properties Of Wheat Flour, Li Ming, Sheng Zheng, Li Ze-Jun, Zhang Hai-Hua

Food and Machinery

Objective: In order to develop coconut utilization in wheat dough products, the effects of coconut powder on the thermomechanical rheology properties of wheat flour was studied. Methods: Freeze dried coconut flour and wheat flour were mixed in different proportions, then mixed flour was analyzed by GB/T 37511—2019 of Mixolab mixing instrument. Results: The changes of the properties of gluten and starch in wheat flour were analyzed and discussed respectively. It was found that coconut powder had great effects on the properties of both starch and gluten. As the increase of coconut powder, the water absorption of mixed …

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Evaluation On Uncertainty Of Advantame In Syrups Determined By High Performance Liquid Chromatography, Lei De-Qing, Zhong Fei-Fei, Zhou Jin-Sha, Liu Bo, Wang Zi-Qian, Zhou Ya-Min Oct 2022

Evaluation On Uncertainty Of Advantame In Syrups Determined By High Performance Liquid Chromatography, Lei De-Qing, Zhong Fei-Fei, Zhou Jin-Sha, Liu Bo, Wang Zi-Qian, Zhou Ya-Min

Food and Machinery

Objective: This study aimed to evaluate the uncertainty of determination by high performance liquid chromatography (HPLC) for the content of adevantame, a synthetic sweetener illegally added in syrup drugs. Methods: The sample is diluted with solvent, and the content of adevantame in the sample was determined by HPLC. Through the analysis of the factors affecting the uncertainty, such as the preparation of the reference solution, curve fitting, sample weighing, sample volumetric determination and instrument precision, the uncertainty was synthesized of each component, and the extended uncertainty is calculated. Results: The expanded uncertainty is 1.8 μg/mL. The influence …

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Simultaneous Determination Of 6 Flavonoids In Health Care Products By High Performance Liquid Chromatography, Wu Yi-Qi, Liang Zhi-Sen, Chen Yu-Zhen, Zhou Rui, Lin Xiao-Jun Oct 2022

Simultaneous Determination Of 6 Flavonoids In Health Care Products By High Performance Liquid Chromatography, Wu Yi-Qi, Liang Zhi-Sen, Chen Yu-Zhen, Zhou Rui, Lin Xiao-Jun

Food and Machinery

Objective: To establish a method for simultaneous determination of wogonoside, 4'-hydroxywogonin, norwogonin, baicalein, wogonin and chrysin in health care products by high performance liquid chromatography (HPLC). Methods: The samples were extracted with acetone, C18 solid phase extraction column was used for purification. The target compounds were determined by HPLC, quantified by matrix-matched standard curve method. Phenomenex Luna®C18(250 mm×4.6 mm, 5 μm)column was applied, mobile phase was acctonitrile-acetic acid, using gradient elution)at the flow rate of 1.0 mL/min. The temperature of column was 30 ℃ and the detection wavelength was set at 280 nm. …

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Determination Of Nine Mineral Elements In Infant Formula Milk Powder By Rapid Wet Digestion-Inductively Coupled Plasma Optical Emission Spectrosmetry, Chen Hui, Guo Xing-Xin, Peng Jia-Li, Tao Li-Ping, Wu Hai-Zi Oct 2022

Determination Of Nine Mineral Elements In Infant Formula Milk Powder By Rapid Wet Digestion-Inductively Coupled Plasma Optical Emission Spectrosmetry, Chen Hui, Guo Xing-Xin, Peng Jia-Li, Tao Li-Ping, Wu Hai-Zi

Food and Machinery

Objective: This study aimed to provide a rapid and efficient pretreatment method to detect the mineral elements in infant formula milk powder. Methods: Low-temperature rapid wet digestion (digesting temperature was 120 ℃ and digesting time was 90 min) combined with the inductively coupled plasma optical emission spectroscopy (ICP-OES) was used to determine the concentrations of K, Na, Ca, Mg, P, Fe, Zn, Cu, and Mn in infant formula milk powder. Results: The linear correlation coefficients of standard curves for these nine elements were all over 0.999 9. This method was verified by the reference materials in infant …

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Hs-Spme-Gc-Ms Analysis Of Hexi Fragrant Vinegar With Different Vinegar Ages Comparison Of Aroma Components, Tan Yan-Li, Wu Yong, Liu Pin, Tan Xiao, Ma Cheng-Jin, Chen Wan-Fu, Yu Ji Oct 2022

Hs-Spme-Gc-Ms Analysis Of Hexi Fragrant Vinegar With Different Vinegar Ages Comparison Of Aroma Components, Tan Yan-Li, Wu Yong, Liu Pin, Tan Xiao, Ma Cheng-Jin, Chen Wan-Fu, Yu Ji

Food and Machinery

Objective: To investigate the types of volatile flavor components and their content differences in different vinegar ages of Hexi balsamic vinegar. Methods: Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile aroma components of five groups of Hexi balsamic vinegar of different years in 2017, 2018, 2019, 2020 and 2021. Results: A total of 117 volatile aroma components were detected in 5 groups of Hexi balsamic vinegar of different vinegar ages, 25 alcohol substances, 13 aldehydes, 14 acids, 24 esters and 41 other (ethers, phenols, alkane heterocyclic compounds, etc.) substances, the proportion of …

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Variation Sources Analysis And Monitoring Of Measurement System Of Food Packaging Paper Based On Hs Gc/Ms, Zhao Hai-Juan, Li Wen-Wei, Wagn Hui, Du Shan-Tao, Wang Hai-Yu, Li Chun-Yang Oct 2022

Variation Sources Analysis And Monitoring Of Measurement System Of Food Packaging Paper Based On Hs Gc/Ms, Zhao Hai-Juan, Li Wen-Wei, Wagn Hui, Du Shan-Tao, Wang Hai-Yu, Li Chun-Yang

Food and Machinery

Objective: To improve the accuracy and validity of the measurement data of solvent residues in food packaging paper. Methods: Taking the HS GC-MS measurement system as the research object, variation sources in the measurement process was separated by using the measurement system analysis, and the traditional control chart and EWMA control chart of repeatability and reproducibility were established respectively to effectively monitor the detection error of the measurement system. Results: ① HS GC/MS had high measurement accuracy, with GRR of about 9.76%, and the gauging ability of the measurement system was relatively good. ② Through the combination …

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Research On Food Parallel Robot Grasping Technology Based On Ipso-Bpnn-Pid Control, Huang Chong-Fu, Chang Yu, Liu Li-Chao Oct 2022

Research On Food Parallel Robot Grasping Technology Based On Ipso-Bpnn-Pid Control, Huang Chong-Fu, Chang Yu, Liu Li-Chao

Food and Machinery

Objective: In order to solve the problems of low efficiency and poor precision of parallel robot in food sorting. Methods: Based on the structure of the food sorting system, a moving target grasping strategy of delta robot based on Improved BP neural network and PID control is proposed. The improved particle swarm optimization algorithm is used to optimize the initial weight of BP neural network, and the optimized BP neural network is used to adjust the PID control parameters in real time. The performance of this method is analyzed by experiments, and its superiority is verified. Results: …

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Multi-Objective Structure Optimization Design Of Waist Turntable Of Palletizing Robot Based On Ahp-Fea Weight Distribution Method, He Ying, Wang Dan, Gao Han, Ma Chao, Chen Ye Oct 2022

Multi-Objective Structure Optimization Design Of Waist Turntable Of Palletizing Robot Based On Ahp-Fea Weight Distribution Method, He Ying, Wang Dan, Gao Han, Ma Chao, Chen Ye

Food and Machinery

Objective: Improve the dynamic performance of palletizing robot and reduce energy consumption. Methods: By static and dynamic analysis to determine to use minimal mass, maximizing the first natural frequency, minimizing the maximal stress and minimizing the maximal deformation as the optimization objectives, taking the structure parameters as design variables, the approximation models of objective functions and constraint functions were established by the Box-Behnken and the RSM. Based on the results of finite element analysis, an Analytic hierarchy process based on the results of finite element analysis was proposed. The process (AHP-FEA) was proposed to allocate the weight coefficients, …

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A New Tea Roasting Machine With Carbon-Based Coating As Heating Source, Qin Can-Ke, Chen Xing-Man, Zhang Jin-Yao, Wu Shen-Jiang, Li Dang-Juan Oct 2022

A New Tea Roasting Machine With Carbon-Based Coating As Heating Source, Qin Can-Ke, Chen Xing-Man, Zhang Jin-Yao, Wu Shen-Jiang, Li Dang-Juan

Food and Machinery

Objective: Solve the problems of uneven heating, heat loss and high power consumption of traditional tea frying device. Methods: Using carbon based high temperature heating coating material, a surface heating source was formed at the bottom of the glass-ceramic tea frying vessel by spraying. The corresponding tea roasting device, green removing device and conveying device were innovatively designed. Based on STM32, the circuit modules of temperature detection, temperature control and display, stir frying and rubbing tea switching were designed. Results: The maximum power consumption of the whole machine was 3 kW, and the size of the whole …

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Design And Implementation Of Self-Adaptive Head Cutting Machine For Catfish, Li Chen-Yang, Shan Hui-Yong, Zhang Cheng-Hao, Tian Yun-Chen, Wei Yong Oct 2022

Design And Implementation Of Self-Adaptive Head Cutting Machine For Catfish, Li Chen-Yang, Shan Hui-Yong, Zhang Cheng-Hao, Tian Yun-Chen, Wei Yong

Food and Machinery

Objective: In order to improve the mechanization and automation level of catfish head cutting. Methods: Through the study on the shape parameters and friction characteristics of catfish, the related parameters of catfish were obtained. Based on the machine vision technology to identify the assembly line fish, the end of the fish skull was defined as the fish head cutting track line, and an adaptive adjustment device was designed to adjust the position of the fish body, so that the disc cutter can avoid the skull for head removal. The GUI was designed in order to achieve visual control. …

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Study On Packaging Design Dimensions Of Fast-Moving Consumer Foods Under The Background Of Consumption Upgrading, Zhang Lu Oct 2022

Study On Packaging Design Dimensions Of Fast-Moving Consumer Foods Under The Background Of Consumption Upgrading, Zhang Lu

Food and Machinery

Consumption upgrading brings new challenges and opportunities to fast-moving consumer goods (FMCG) packaging design. With the help of successful FMCG packaging design cases in the market, the design dimension of FMCG packaging is summarized and analyzed to provide a new design approach for FMCG packaging in the aesthetic upgrading environment of consumption. Based on the analysis of market successful cases of fast-moving consumer food packaging design, the design content and methods are proposed, from the following aspects including the function, experience, subject, environmental protection, culture, digital analysis.

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Research On Wine Packaging Design Based On Chinese Character Modeling, Huang Shu-Jie Oct 2022

Research On Wine Packaging Design Based On Chinese Character Modeling, Huang Shu-Jie

Food and Machinery

Starting with the origin of Chinese characters and wine, the close relationship between Chinese characters and wine packaging were analyzed, and the characteristics of Chinese character wine packaging design were found out. Therefore, the Chinese character shaped wine packaging design methods were proposed from the two aspects of Chinese character "font" and "word meaning", which included direct display method, auxiliary integration method, deep expansion method, form meaning method and image construction method. Finally, four key points of Chinese character shaped wine packaging design were summarized.

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Microscopic Experimental Study On The Influence Of Different Cooling Rates On The Structure Of Apple Cells, Zhang Zhe, Wu Qiao-Yan, Chen Jia-Nan, Xu Yao, Ji Hong-Wei Oct 2022

Microscopic Experimental Study On The Influence Of Different Cooling Rates On The Structure Of Apple Cells, Zhang Zhe, Wu Qiao-Yan, Chen Jia-Nan, Xu Yao, Ji Hong-Wei

Food and Machinery

Objective: To find the most suitable cooling rate to meet people's requirements for apple storage quality at low temperature. Methods: The changes of apple tissue and cell structure were observed by low-temperature cold table equipment, and the changes of freezing temperature before and after cooling were compared and analyzed. Meanwhile, the changing trends of area, roundness, circumference, diameter, deformation, volume and internal pressure were compared and analyzed. Results: With the increase of cooling rate, the freezing temperature and freezing time of apple cells decreased gradually. The morphological parameters of apple cells changed with the increase of cooling …

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Prediction Of Safe Storage Period And Quality Of Fresh Yellow Peach Based On Correlation And Time Series Analysis, Zhou Hui-Juan, Gao Xiao-Feng, Ye Zheng-Wen, Feng Zi-Yao, Su Ming-Shen, Du Ji-Hong, Zhang Xia-Nan, Li Xiong-Wei, Zhang Ming-Hao Oct 2022

Prediction Of Safe Storage Period And Quality Of Fresh Yellow Peach Based On Correlation And Time Series Analysis, Zhou Hui-Juan, Gao Xiao-Feng, Ye Zheng-Wen, Feng Zi-Yao, Su Ming-Shen, Du Ji-Hong, Zhang Xia-Nan, Li Xiong-Wei, Zhang Ming-Hao

Food and Machinery

Objective: In order to study the correlation between fruit firmness, total soluble solids, red and green color, sensory scores of fresh yellow peaches, a prediction model of safe storage period of yellow peach was established to realize early warning and prediction of fruits quality. Methods: Solute Jinxiu peach was used as test material,firmness with skin, firmness without skin, fruit color difference,soluble solid contentand other indexes of the fruits in storage in three picking periods were measured, and sensory scores were made in four modules: fruit texture, color, flavor and aroma. The correlation analysis and time series analysis techniques …

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Optimization Of Extraction Process And Activity Study Of Antimicrobial Peptides From Pleurotus Tuber-Regium Mycelium, Zhang Shu-Hui, Luo Lu, Sun Xue-Yan, Ma Ai-Min Oct 2022

Optimization Of Extraction Process And Activity Study Of Antimicrobial Peptides From Pleurotus Tuber-Regium Mycelium, Zhang Shu-Hui, Luo Lu, Sun Xue-Yan, Ma Ai-Min

Food and Machinery

Objective: To improve the yield and antibacterial rate of antimicrobial peptides from Pleurotus tuber-regium mycelium (PTRM-AMPs). Methods: Taking the yield and the antibacterial rate of PTRM-AMPs against Staphylococcus aureus and Esche-richia coli as evaluation indexes, on the basis of protease screening, the extraction process of PTRM-AMPs was optimized, and the minimum inhibitory concentration of PTRM-AMPs was determined. Results: The optimum technological conditions for the preparation of PTRM-AMPs by alkaline protease hydrolysis were as follows: the enzymatic hydrolysis temperature was 39.5 ℃, the enzymatic hydrolysis time was 3.2 h, the pH value was 11.1, the solid-liquid ratio was …

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Optimization Of The Extraction Process Of Citronella Volatile Oil And Its Antioxidant And Antifungal Activities, Wang Jia-Li, Zhang Xiao-Nan, Xiong Ting-Ting, Niu Ya-Qian, Zhang Ying-Di, Xu Fu Oct 2022

Optimization Of The Extraction Process Of Citronella Volatile Oil And Its Antioxidant And Antifungal Activities, Wang Jia-Li, Zhang Xiao-Nan, Xiong Ting-Ting, Niu Ya-Qian, Zhang Ying-Di, Xu Fu

Food and Machinery

Objective: This study aimed to optimize the microwave-assisted water distillation extraction process of citronella volatile oil, and to evaluate the antioxidant properties and antifungal ability of citronella volatile oil. Methods: The Box-Behnken response surface method was used to analyze the influence of liquid-to-material ratio, microwave power and microwave time on the yield of volatile oil. Gas chromatography-mass spectrometry (GC-MS) analysis was used to identify the composition of the volatile oil. Thereafter, DPPH· and ABTS· scavenging methods and β-carotene bleaching experiment were utilized to evaluate the anti-oxidation ability of volatile oil. Perforation method and broth dilution method were used …

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Optimization On Extraction Process Of Resveratrol By Intermittent Ultrasonic Assisted Enzymatic Extraction From Grape Skin Residue, Zhang Qin, Tian Zi-Ming, Wang Jin-Zhu Oct 2022

Optimization On Extraction Process Of Resveratrol By Intermittent Ultrasonic Assisted Enzymatic Extraction From Grape Skin Residue, Zhang Qin, Tian Zi-Ming, Wang Jin-Zhu

Food and Machinery

Objective: In order to efficiently extract resveratrol and to maintain the good antioxidant capacity. Methods: Resveratrol was extracted from grape skin residue using intermittent ultrasonic assisted enzymatic extraction. The response surface method (RSM) was utilized to optimize the extraction process, and the antioxidant capacity of resveratrol were analyzed. Results: The experiment results indicated that under the condition of buffer solution pH of 5.0, cellulase dosage of 1.3% and enzymolysis temperature of 57 ℃, the resveratrol obtained better extraction effect after intermittent assisted treatment with 300 W ultrasonic waves for accumulatively 43 min, and the average yield could …

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Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui Oct 2022

Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui

Food and Machinery

Objective: The yam powder was applicated and added in xylitol chiffon cake to investigate its effects on the quality of cake. Methods: In the process of preparing xylitol yam chiffon cake,the specific volume, relative density of batter, moisture content, color and texture of cake were taken as the investigation indexes to study the effects of different proportions of yam powder (10%, 20%, 30%, 40%, 50%) on thequality of cake. Results: The specific volume of cake decreased, whereas the relative density and moisture content of batter increased with the increasing amount of yam powder. On the other hand, …

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Effects Of Superfine Adzuki Bean Flour On Physicochemical Properties Of Flour And Development Of Fresh And Wet Noodles, Yang Yong-Hong Oct 2022

Effects Of Superfine Adzuki Bean Flour On Physicochemical Properties Of Flour And Development Of Fresh And Wet Noodles, Yang Yong-Hong

Food and Machinery

Objective: To study the effect of superfine adzuki bean flouron the physicochemical properties of flour and quality of fresh and wet noodles, and explore the appropriate amount of superfine adzuki bean flour added in fresh wet noodles. Methods: The farinograph, extensograph, wet gluten meter, falling number meter and flour whiteness meter were used to determine the influence of superfine adzuki bean flour on the physical and chemical indexes of flour, and the texture analyzer was used to determine the texture parameters of fresh wet noodles. Sensory method was used to evaluate the effects of superfine adzuki bean flour …

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