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Articles 2731 - 2760 of 5725
Full-Text Articles in Food Science
Optimization Design Of Flexible Pneumatic Separation System Adapted To The Processing Characteristics Of Slim Cigarettes, Yuan Haixia, Zheng Xi, Zhang Shenghua, Xia Zilong, Lan Zhichao, Li Jun, Wang Shanshan, Guan Aizhang, Zeng Jing, Zhang Kai
Optimization Design Of Flexible Pneumatic Separation System Adapted To The Processing Characteristics Of Slim Cigarettes, Yuan Haixia, Zheng Xi, Zhang Shenghua, Xia Zilong, Lan Zhichao, Li Jun, Wang Shanshan, Guan Aizhang, Zeng Jing, Zhang Kai
Food and Machinery
To reduce the stem sliver content in cut tobacco of slim cigarettes and the cut tobacco content in online removed stem sliver, improve cut tobacco size distribution, and enhance product quality and its stability of slim cigarettes, a three-stage flexible pneumatic separation system was designed adapting to high-flow pneumatic separation of cut lamina of slim cigarettes based on the two-stage pneumatic separation system of cut lamina. The system was mainly made up of input unit, loosening roller, three-stage pneumatic separation tanks, cyclone blanker (settling blanker), transportation unit, output unit, dust extraction pipe and other parts. Its first and second stage …
“Hong Kong Red” Red Wine Brand Shaping Andpackaging Design Based On Fengshui Cultural, Qu Yundong, Mao Han, Zhu Li
“Hong Kong Red” Red Wine Brand Shaping Andpackaging Design Based On Fengshui Cultural, Qu Yundong, Mao Han, Zhu Li
Food and Machinery
In view of the current Chinese red wine packaging design lack of national cultural identity, positioning is unclear, brand characteristics weakened and other phenomena. Explore the concept of fengshui, fengshui keeping in good health and fengshui aesthetics in Chinese traditional fengshui culture, and its inheritance and use on the “Hong Kong red” wine brand shaping and packaging design，the purpose is to create the “fengshui red wine” series of products. In trying to bring health and good luck of people's daily life, at the same time, realize their own “good fengshui, good life” management value idea.
The Research On The Packaging Design Of Kazakh Traditional Food, Qin Weiwei
The Research On The Packaging Design Of Kazakh Traditional Food, Qin Weiwei
Food and Machinery
Starting from the Kazakh traditional wooden receptacles, the shapes, patterns and colors with ethnic symbols are used to transform the Kazakh traditional food packaging design, forming a unique packaging language and visual characteristics, in order to promote the promotion of traditional food.
Effect Of Pre-Cooling Conditions On Fresh-Keeping To Ice-Temperature Tilapia Fillets, Jin Zhi, Guan Zhiqiang, Lin Min
Effect Of Pre-Cooling Conditions On Fresh-Keeping To Ice-Temperature Tilapia Fillets, Jin Zhi, Guan Zhiqiang, Lin Min
Food and Machinery
Pre-cooling treatment was introduced before the storage of fish fillets at ice temperature, and the effects of different temperature pretreatment conditions on the quality of tilapia fillets during ice storage were investigated. The tilapia fillets were pre-cooled by setting different pretreatment temperatures (-18, -30, -60 ℃), and the center temperature of the fillets was lowered to -1 ℃, and then stored in -2 ℃. The pH, color, texture, volatile base nitrogen (TVB-N), total number of colonies, thiobarbituric acid value (TBA), and calcium ionize activity (Ca2+-ATPase) were used as indicators to investigate the time interval. The next series of …
Analysis Of Quality And Colony Diversity Of Products Of Crayfish Under Different Storage Temperatures, Zhou Tao, Wu Xiaoying, Luo Haibo, Man Wenzeng, Wang Rui, Wan Chenyue
Analysis Of Quality And Colony Diversity Of Products Of Crayfish Under Different Storage Temperatures, Zhou Tao, Wu Xiaoying, Luo Haibo, Man Wenzeng, Wang Rui, Wan Chenyue
Food and Machinery
In this study, the quality and dominant spoilage flora in products of crayfish during 4 and 25 ℃ storage were studied. The shelf life was determined by measure its physical and chemical indicators. Microbial genomic DNA was extracted from the collected samples, and the changing trend of microbial community was analyzed by high-throughput sequencing technology. Results showed that, with the extension of storage time, species diversity decreased gradually. The dominant flora at 4 ℃ were Oceanobacillus (81.522%) and Shewanella (3.625%). The dominant flora at 25 ℃ were Hathewaya (78.700%), Bacillus (12.380%) and Clostridium sensu stricto (8.707%). This study provided a …
Modeling Of Moisture Diffusion In Two Components Food Of Rice Made Wafer With Impermeable Package, Cheng Xueyu, Qian Yihan, Lu Lixin
Modeling Of Moisture Diffusion In Two Components Food Of Rice Made Wafer With Impermeable Package, Cheng Xueyu, Qian Yihan, Lu Lixin
Food and Machinery
In this study, a moisture diffusion model of two-component food rice made wafer under a non-permeable packaging condition was established on the basis of water adsorption kinetics experiment and water diffusion coefficient theory under the condition of 23 ℃; The relation between water content and time change of water diffusion among components was calculated based on the Fick’s law, initial conditions, boundary conditions and moisture sorption isotherm, and then the model-calculated of moisture diffusion were tested and analyzed by experiment when the moisture content was between 0.02 and 0.12. The results showed that the experimental data could be tted with …
Ultrasonic-Assisted Preparation, Stability, And Reducing Blood Lipid Of Fish Oil Microcapsule From Grass Carp (Ctenopharyngodon Idella), Liu Xiaoli, Wei Changqing, Zhan Xiaobei, Xia Wenshui
Ultrasonic-Assisted Preparation, Stability, And Reducing Blood Lipid Of Fish Oil Microcapsule From Grass Carp (Ctenopharyngodon Idella), Liu Xiaoli, Wei Changqing, Zhan Xiaobei, Xia Wenshui
Food and Machinery
With grass carp (Ctenopharyngodon idella) oil used as core material, chitosan (CTS) and soy protein isolate (SPI) as wall materials, CTS/SPI fish oil microcapsule product was prepared by use ultrasonic and spray drying. The embedding rate, particle size, thermal stability, storage stability, fish oil and microcapsule functional fatty acids content changes before and after storage and fall hematic fat action were studied. The results showed that the preparation of microcapsule embedding rate reached 77%, with the average particle size 15.8 μm, and the glass transition temperature (Tg) was 71 ℃. The functional fatty acids content changed little at 60 ℃, …
Antagonistic Effect Of Camphor Leaf Essential Oil On Damage Induced By Pm2.5 In Lung Epithelial Cells A549, Xiong Guohong, Lin Hai, He Jianguo, Li Yinghong, Fu Xiangjin
Antagonistic Effect Of Camphor Leaf Essential Oil On Damage Induced By Pm2.5 In Lung Epithelial Cells A549, Xiong Guohong, Lin Hai, He Jianguo, Li Yinghong, Fu Xiangjin
Food and Machinery
In this paper, the lung cell A549 was used as a model. The protective effect of camphor (C. camphora) leaf essential oil on the A549 exposed to PM2.5 was investigated. Less than 1 mg/mL of essential oil had no effect on A549 cell proliferation, and low concentration had a certain promotion effect. 0.05～1.00 mg/mL essential oil had a significant antagonistic effect on cytotoxicity induced by PM2.5 (P＜0.05). The essential oilsignificantly reduced the content of MDA in the infected cells and increased the activity of SOD and CAT and the content of T-AOC (P＜0.05), indicating that the camphor leaf essential oil …
Optimization On Extracting Process For Red Meat Pitaya Pigment Assisted With Enzymatic-Ultrasonic By Response Surface Methodology, Tian Yan, Duan Xiaoyan, Deng Fangming
Optimization On Extracting Process For Red Meat Pitaya Pigment Assisted With Enzymatic-Ultrasonic By Response Surface Methodology, Tian Yan, Duan Xiaoyan, Deng Fangming
Food and Machinery
Using freeze-dried pitaya peel and pulp samples as raw materials, response surface methodology was used to optimize the cellulase-ultrasonic extraction process of pigment from pitaya peel and pulp. The optimal extraction process of pigment from pitaya pericarp was as followed: extraction time 24 min, extraction temperature 39 ℃, ultrasonic power 325 W, ethanol concentration 23%, the yield was (81.661 3±0.762 0) mg/100 g; The optimum extraction conditions of pigment from pitaya pulp were as follows: extraction time 34 min, extraction temperature 41 ℃, ultrasonic power 315 W, ethanol concentration 23%, and the yield was (278.660 4±1.084 2) mg/100 g.
Study On Physicochemical And Sensory Properties, Polyphenolic Composition And Antioxidant Capacity Of Matcha Tea Infusion, Zhang Qiqi, Cheng Junxia, Wang Qi, Wang Haopeng, Yang Na, Guo Juntong, Shao Hongjun
Study On Physicochemical And Sensory Properties, Polyphenolic Composition And Antioxidant Capacity Of Matcha Tea Infusion, Zhang Qiqi, Cheng Junxia, Wang Qi, Wang Haopeng, Yang Na, Guo Juntong, Shao Hongjun
Food and Machinery
The physicochemical and sensory properties, polyphenolic composition, and antioxidant capacity of two kinds of matcha tea infusion were investigated in the present study. The results showed that the pH increased slightly, and the titratable acid content decreased dramatically from the first to the third brew. Meanwhile, the infusions of the first brew had optimal color and scent sensory quality compared with those of the second and third brews. Furthermore, the total polyphenol content, polyphenolic composition, and antioxidant capacity of tea infusions showed no significant difference between the two kinds of matcha tea, but all decreased to some degrees during the …
Study On Two-Stage Partial Block Freeze Concentration To Prepare High Content Apple Cider Vinegar, Li Xiangqin, Zhong Ruimin, Men Geyang, Shan Bin, Liao Caihu, Zhong Pingjuan, Wu Lanjie, Huang Zuanyuan
Study On Two-Stage Partial Block Freeze Concentration To Prepare High Content Apple Cider Vinegar, Li Xiangqin, Zhong Ruimin, Men Geyang, Shan Bin, Liao Caihu, Zhong Pingjuan, Wu Lanjie, Huang Zuanyuan
Food and Machinery
Used the self-developed 50 L progressive partial block freeze concentration pilot equipment to concentrate the soluble solid content of 5.0 °Brix apple cider vinegar. By adjusting the stirring speed and the cold medium temperature, comprehensive energy consumption, time and other factors, explored the optimum technological conditions of the two-stage and recycle liquid entrainment effectively. And at the same time, used solid-phase micro extraction-gas chromatography mass spectrometry to explore the changes of aromatic substances in the difference of apple original vinegar, all levels of concentrated compound liquid, two-stage entrainment solution, entrainment recovery solution and ultimate entrainment. Results: The apple cider vinegar …
Study On The Suitability Of Fresh Tea Leaves From Different Teavarieties For Yellow Tea Processing, Song Yuxin, Zhu Jingjing, Zhang Tuo, Gong Zhihua, Xiao Wenjun
Study On The Suitability Of Fresh Tea Leaves From Different Teavarieties For Yellow Tea Processing, Song Yuxin, Zhu Jingjing, Zhang Tuo, Gong Zhihua, Xiao Wenjun
Food and Machinery
Taking the tea varieties of Bixiangzao, Jianbohuang and Taoyuandaye in summer with a bud and one leaf as raw materials, which were processed into yellow tea, respectively. The yellow tea suitability of three tea varieties was discussed via analyzing sensory quality, taste quality and aroma quality. The results showed that compared with Taoyuandaye and Bixiangzao, the fresh leaves of Jianbohuang were more suitable for processing yellow tea, and the yellow tea made from Jianbohuang had golden color in dried tea, delightfully fresh with sweetness, mellow and refreshing in taste, golden with light brightness in the color of tea soup and …
Cold Plasma Technology And Its Effect On The Food Quality And Microorganism, Yang Xinwen, Niu Wenjun, Cheng Junhu, Wang Mansheng
Cold Plasma Technology And Its Effect On The Food Quality And Microorganism, Yang Xinwen, Niu Wenjun, Cheng Junhu, Wang Mansheng
Food and Machinery
This paper briefly described the development status, discharge mode, diagnosis and characterization of active components of cold plasma technology, and discussed the changes of macromolecules such as starch and protein structure in food systems and microbes inactivation in foods, which provides an important theoretical reference and new technical means for the regulation of food quality by cold plasma technology, and also provides theoretical support for the engineering application of this technology.
Research Advances Of Coolants In Tobacco, Wang Ziyan, Han Jingmei, Lei Ping, Mao Deshou, Ren Dabing, Yi Lunzhao, Tang Jianguo
Research Advances Of Coolants In Tobacco, Wang Ziyan, Han Jingmei, Lei Ping, Mao Deshou, Ren Dabing, Yi Lunzhao, Tang Jianguo
Food and Machinery
In this paper, based on the research references on smoke coolants in recent years, based on its classification and synthesis methods, the paper summarizes the common analysis and detection methods of coolants in cigarettes and their effects on the safety of cigarette smoking, and the future smoke.
Research Progress Of Lactic Acid Bacteria Microcapsule Encapsulation Technology And Common Wall Materials, Liu Renjie, Li Zhe, Mao Sining, Liang Shan, Zhao Yue, Wang Yuhua
Research Progress Of Lactic Acid Bacteria Microcapsule Encapsulation Technology And Common Wall Materials, Liu Renjie, Li Zhe, Mao Sining, Liang Shan, Zhao Yue, Wang Yuhua
Food and Machinery
Improving the survival rate of lactic acid bacteria in human gastrointestinal tract, the article outlines the definition and development history of microcapsule encapsulation technology, and the commonly used and new microcapsule encapsulation technology. The advantages and disadvantages of interfacial polymerization, phase separation, spray drying, extrusion and high-pressure electrostatic spray drying methods were analyzed. The method of lactic acid bacteria encapsulation was discussed with the common wall materials of lactic acid microcapsules. Combined with the common wall materials of lactic acid bacteria microcapsules, the lactic acid bacteria encapsulation method was discussed, and the effects of compound encapsulation, multi-layer encapsulation and prebiotic …
Application Of Heat Pipe-Heat Pump And Infrared-Heat Pump In Agricultural Product Processing, Li Xiaoyan, Qiang Qiuqiu, Fan Bowei, Fu Jian, Zhao Yifan, Zhang Lihong
Application Of Heat Pipe-Heat Pump And Infrared-Heat Pump In Agricultural Product Processing, Li Xiaoyan, Qiang Qiuqiu, Fan Bowei, Fu Jian, Zhao Yifan, Zhang Lihong
Food and Machinery
This paper reviews the research progress of heat pipe-heat pump and infrared-heat pump dry agricultural products with the advantages of short time, good quality and energy saving. The drying efficiency and drying quality change in the drying process are analyzed. The problems of heat pipe-heat pump drying technology and infrared-heat pump drying technology are summarized, which provides new ideas for optimizing dry agricultural products.
The Healthy Benefits And Applications Of Red Rice, Wang Li, Zhu Fan, Wang Fawen, Li Yan, Qian Haifeng, Zhang Hui, Qi Xiguang
The Healthy Benefits And Applications Of Red Rice, Wang Li, Zhu Fan, Wang Fawen, Li Yan, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
Red rice contains proteins, amino acids, vitamins, trace elements, and some biological active ingredients. Recently, its health benefits had been reported, including lowering blood glucose and total cholesterol level, antioxidant ability, antitumor activity, and so on. This review summarized the nutrients, health benefits and comprehensive utilization of red rice.
Discussion On The Integrated Development Of Chinese Medicine Diet And Foods For Special Dietary Industry, Li Ling, Xia Xinbin, Zhou Liangrong
Discussion On The Integrated Development Of Chinese Medicine Diet And Foods For Special Dietary Industry, Li Ling, Xia Xinbin, Zhou Liangrong
Food and Machinery
Chinese medical diet, like foods for special dietary uses, can provide special or targeted physiological substances and nutrients for specific groups with scientific methods, so as to improve the basic nutrition metabolism of specific groups and reduce unnecessary metabolic burden .This article suggests that the traditional Chinese medicine diet with national characteristics and a long history should be integrated with the special diet food industry, so as to promote the rapid growth of the special diet industry with Chinese characteristics and enhance the international competitiveness of China's special diet food.
Determination Of 72 Antibiotics Residues In Raw Milk By Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry, Wang Chengping, Qin Yu, Hou Beibei, Lei Tao, Yu Chenghua, Ge Yu
Determination Of 72 Antibiotics Residues In Raw Milk By Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry, Wang Chengping, Qin Yu, Hou Beibei, Lei Tao, Yu Chenghua, Ge Yu
Food and Machinery
The pretreatment method of antibiotic residues in fresh milk was established and optimized. At the same time, 72 kinds of compounds were effectively extracted and purified, and analyzed by ultra performance liquid chromatography-tandem mass spectrometry. In this paper, the effects of different extraction solvents and purification methods on the recovery rate of the target were investigated and the conditions were optimized. 72 antibiotics were linearly good in the range 1.0䥺[email protected] μg/L. The LOD of the five compounds was 10.0 μg/kg, the LOD of the 15 compounds was 5.0 μg/kg, and the LOD of the remaining 52 compounds was no more …
Hplc Analysis Of Flavonoids In Apocynumvenetum Tea And Its Antioxidation In Vitro, Zhang Jing, Ren Xiaoli, Li Xixi, Yi Sha, Li Chong, Zhao Xin
Hplc Analysis Of Flavonoids In Apocynumvenetum Tea And Its Antioxidation In Vitro, Zhang Jing, Ren Xiaoli, Li Xixi, Yi Sha, Li Chong, Zhao Xin
Food and Machinery
In this study, the contents of rutin and isoquercetin in flavonoids of Apocynumvenetum tea was determined by high performance liquid chromatography (HPLC), and the antioxidant effect in vitro was evaluated. A good separation of rutin and isoquercetin from flavonoids of Apocynumvenetum tea was achieved by vacuum heating reflux combined with macroporous adsorption. Rutin and isoquercetin were separated effectively in the extract of Apocynum venetum teaflavonoids. The results showed good linear relationship, the range of rutin was 0.453 1~9.062 5 μg (r=0.999 55) and that of isoquercetin ranged from 0.258 3 to 5.166 5 μg (r=0.999 65). The recoveries of rutin …
Recognition Of Plant Diseases And Insect Pests In Potato Based On Machine Vision Image Extraction, Wang Yi
Recognition Of Plant Diseases And Insect Pests In Potato Based On Machine Vision Image Extraction, Wang Yi
Food and Machinery
In order to improve the detection and recognition ability of potato internal diseases and insect pests, image visual feature recognition method was used to detect potato diseases and insect pests, and a method of potato internal diseases and insect pests feature recognition based on machine vision image was proposed. A two-dimensional visual image acquisition model of potato internal diseases and insect pests was constructed, and the visual images of potato internal diseases and insect pests were detected by block fusion, and the characteristics of diseases and insect pests were detected according to the distribution of potato green leafin texture. The …
Study On Antioxidant Components And Antioxidant Activities Of Peels Extracts From Sweet Orange In Hunan Province, Li Juan, Niu Zeyu, Yue Xiangqi, Xie Xuan, Fu Xinjing, Lu Jun
Study On Antioxidant Components And Antioxidant Activities Of Peels Extracts From Sweet Orange In Hunan Province, Li Juan, Niu Zeyu, Yue Xiangqi, Xie Xuan, Fu Xinjing, Lu Jun
Food and Machinery
Eight kinds of sweet orange peels extracts were investigated to compare their antioxidant active ingredients and antioxidant capacity. The results showed that the highest level of the content of polyphenols, flavonoids, tannins and vitamin C were found in Mayang Bingtang sweet orange peel extracts, which reached 7.60 mg gallic acid equivalent (GAE)/per gram dried sample (g·md), 4.57 mg rutin equivalent (RE)/g·md, 17.90 tannin (TAE) mg/g·md, 17.86 mg vitamin c (VC)/g·md, respectively. Meanwhile, Mayang Bingtang orange peel also showed the highest ferric reducing power (81.50±0.93 μmol Trolox equivalent (TE)/g·md), and very …
Research Progress On The Effects Of Ozone Treatment On The Structuraland Processing Characteristics Of Food Starches, Xia Rui, Liu Lijun, Cao Mengling, Zhao Guohua, Ye Fayin
Research Progress On The Effects Of Ozone Treatment On The Structuraland Processing Characteristics Of Food Starches, Xia Rui, Liu Lijun, Cao Mengling, Zhao Guohua, Ye Fayin
Food and Machinery
This review introduces the chemical properties of ozone and the ways of starch ozonation, and then summarizes the effects of ozone treatment on the molecular structure, granular characteristics and processing properties of the starches. The factors effecting the starch ozonation are also reviewed. Further research directions on utilizing ozone reasonably to improve the starch functionalities are also suggested.
Correlation Of The Water-Interacting Property Of Dietary Fiber Powder With Its Composition And Particle Structure, Tao Jianming, Yan Caizhi, Zhao Guohua
Correlation Of The Water-Interacting Property Of Dietary Fiber Powder With Its Composition And Particle Structure, Tao Jianming, Yan Caizhi, Zhao Guohua
Food and Machinery
As one of the most important physicochemical properties of dietary fiber powders, the water-interacting property is closely related to their technological properties and physiological functions in the food system. However, systematic research is unavailable on the relationship between the water-interacting properties and the composition and particle structure of dietary fiber powders. Therefore, the water-interacting properties of dietary fiber powder and these dependence on composition and particle structure by correlation analysis were investigated, based on the determinations of the hydration properties (water holding capacity, swelling capacity), hygroscopicities (initial absorption rate, absorption time, maximum absorption rate), dietary fiber contents (total dietary fiber, …
Inhibition Of Punicalagin On The Expression Of Virulence Factors Of Staphylococcus Aureus, Xu Yunfeng, Wu Qian, Fan Qiuxia, Wang Xin, Xia Xiaodong
Inhibition Of Punicalagin On The Expression Of Virulence Factors Of Staphylococcus Aureus, Xu Yunfeng, Wu Qian, Fan Qiuxia, Wang Xin, Xia Xiaodong
Food and Machinery
Hemolysis test, coagulase titer assay, and enzyme-linked immunoreaction method were used to detect the expression changes of hemolysin, plasma coagulase, and total enterotoxins after treating with punicalagin. Reverse transcription real-time fluorescence quantitative PCR was used to detect the expression of virulence-related genes. The results showed that punicalagin could significantly reduce the production of α-hemolysin, but the inhibition effect was not concentration-dependent. At the concentrations of higher than 1/4 MIC, punicalagin could decrease the expression of plasma coagulase. At the concentrations of higher than 1/2 MIC, punicalagin significantly reduced the production of total enterotoxins. Punicalagin also significantly reduced the transcription of …
Isolation, Identification And Tolerance To Simulated Gastrointestinal Environment Of Lactococcus Lactis From Soy Sauce Residue, Huang Guidong, Tang Suting, Cheng Yunhui, Sun Zhangle, Chen Ziqi, Jiao Ye, Zhang Can, Zhong Xianfeng
Isolation, Identification And Tolerance To Simulated Gastrointestinal Environment Of Lactococcus Lactis From Soy Sauce Residue, Huang Guidong, Tang Suting, Cheng Yunhui, Sun Zhangle, Chen Ziqi, Jiao Ye, Zhang Can, Zhong Xianfeng
Food and Machinery
In order to enrich lactic acid bacteria resource from soy sauce residue, Lactococcus lactis from soy sauce residue were screened and identified by physiological and biochemical tests and 16S rRNA gene sequence analysis, and their tolerance to gastrointestinal environment were further studied. Four strains of lactic acid bacteria were isolated from soy sauce residue. Three of them were identified as Lactococcus lactis subsp. hordniae, HT127, HT223 and HT227, respectively. One was identified as Lactococcus lactis subsp. lactis and named HT122. The results of growth curve showed that the growth of four strains were similar, and the logarithmic growth period was …
Preparation And Structural Characterization Of Silkworm Pupa Peptides Chelated Calcium, Zhao Ziyue, Wang Siyuan, Liao Sentai, Mu Lixia, Zou Yuxiao
Preparation And Structural Characterization Of Silkworm Pupa Peptides Chelated Calcium, Zhao Ziyue, Wang Siyuan, Liao Sentai, Mu Lixia, Zou Yuxiao
Food and Machinery
Preparation of peptides chelated calcium from silkworm pupa peptides, taking the soluble calcium content as the main index, and considering the chelation and yield rate, the effects of reaction pH, temperature, time, and peptide-calcium ratio were examined. On the basis of single factor experiment, Box-Behnken central composite design was utilized, and the optimal conditions were as followed: reaction time 80 min, reaction temperature 73 ℃, pH 10, peptide calcium ratio 3.4∶1.0. Under this condition, the soluble calcium content of the silkworm pupa peptide chelated calcium was 14.51%. Through the UV absorption and infrared spectroscopy and SEM analysis, it showed that …
Effect Of The Heater Temperature On The Aroma Components Of Finished Tobacco, Li Chao, Yuan Xiangyun, Li Da, Ge Wen, Wang Jiashou
Effect Of The Heater Temperature On The Aroma Components Of Finished Tobacco, Li Chao, Yuan Xiangyun, Li Da, Ge Wen, Wang Jiashou
Food and Machinery
Head space solid-phase microextraction (HS-SPME) coupled with chromatography-mass spectrometry (GC-MS) method was developed to study the effects of different tempera-ture of the heater on the composition and content of aroma components in the test samples of different batches of cigarettes. The results were as follows: ① A total of 35 core aroma components were detected in two batches of finished cut tobacco, of which batches X and Y contained 30 and 34 kinds respectively; ② 3-methyl-3-buten-2-one, 2-hexene-1-alcohol, 2-(butoxyethoxy)ethanol, Methyl palmitate and 3,5-dimethylphenol were undetected components in X, while 3-methyl-1,2-cyclopentadione was undetected components in Y. 1,2-propanediol was the highest content of …
Analysis Of Taste Substances Of Cooked Pork Based On Electronic Tongue And Chromatographic Techniques, Guo Jinying, Li Jie, Wu Ying, Ren Guoyan, Cui Guoting, Wang Ping, Liu Jianxue
Analysis Of Taste Substances Of Cooked Pork Based On Electronic Tongue And Chromatographic Techniques, Guo Jinying, Li Jie, Wu Ying, Ren Guoyan, Cui Guoting, Wang Ping, Liu Jianxue
Food and Machinery
To analyze the taste substances of cooked Tibetan pork, Sanmenxia black pork and Du changda white pork, the three raw materials were separately cooked, and then the free amino acids and nucleotides were determined by liquid chromatography, and the fatty acid content was determined by gas chromatography. The taste substances were tested by electronic tongue. SPSS 19 was used to analyze the taste substance difference of the three porks. The results showed that the free glutamic acid content of cooked Sanmenxia black pork was the highest, and the inosinic acid content of cooked Tibetan pork was the highest. Compared with …
Analysis Of Quality Characteristics Of Yunnan Broken Black Tea By Color, Fragrance And Tasty, Zhang Yangbo, Liu Zhonghua, Rao Tiantian, Li Shi, Ou Xingchang, An Huimin, Xiong Yifan, Li Wenxiong, Jiang Hongjian, Huang Jianan
Analysis Of Quality Characteristics Of Yunnan Broken Black Tea By Color, Fragrance And Tasty, Zhang Yangbo, Liu Zhonghua, Rao Tiantian, Li Shi, Ou Xingchang, An Huimin, Xiong Yifan, Li Wenxiong, Jiang Hongjian, Huang Jianan
Food and Machinery
In order to explore the color, fragrance and taste quality of Yunnan broken black tea, it provides a reference of the quality characteristics of domestic broken black tea in this study. This study collected 14 Yunnan broken black tea and analyzed the quality from sensory evaluation, color difference, aroma components, and physical and chemical ingredients. The results showed that the 14 sample tea soups were mainly red and bright, and the color differences L*, a*, and b* were -22.50 to -12.28, 9.09～23.80, 62.09～164.40, respectively. The amounts of TF, TF-3G, TF-3'G and TFDG were 0.146%～0.209%, 0.108%～0.225%, 0.041%～0.109%, 0.056%～0.177%; respectively. The aroma …