Food Science Commons^™

Effect Of Cooking Loss, Tenderness And Water Distribution Of Tan Sheep At Different Cooking Time Treatment, Wu Liangliang, Luo Ruiming, Kong Feng, Tian Yin

Food and Machinery

The present study was undertaken to investigate the effects of different salt addition treatment on the cooking loss, tenderness and water distribution of Tan sheep. Cooking loss, shear force were mesured and T₂ relaxation properties of water molecules by low-field NMR technology were assayed in the different treatment, the correlation among these indexes and changes of water distribution in Tan sheep with different cooking time treatment were also discussed. The results show: both cooking loss and shear force significantly increase at first and then decrease (P<0.05) as cooking time goes on. LF-NMR detects four distinct water populations which represent four presence status of water in meat: weakly bound water, strongly bound water, immobilized water and free water. Extending the cooking time, the relaxation time firstly extends and then reduces, the proportion of immobilized water firstly decreases and then increases, the content of free water firstly increases and then decreases. NMR images show that sample brightness changes from bright to weak as cooking time goes on. Correlation analysis shows that there is a significant positive correlation between cooking loss and T₂₃, T₂₄, and the correlation coefficient were 0.966, 0.994, a …

Revised Design And Experiment On Small Leek Harvester, Gao Long, Yuan Yongwei, Yi Jinggang, Kong Degang

Food and Machinery

No abstract provided.

Study On Optimal Carbon Sources Of Komagataeibacter Spp. For Bacterial Cellulose Synthesis, Chen Huamei, Li Congfa, Bi Jicai, Zhang Cui, Hu Qisong, Wang Yanmei, Liu Sixin

Food and Machinery

In order to reveal the preference and adaptability of different cellulose-producing species for the carbon source, the influences of carbon sources on Komagataeibacter spp. (K. nataicola, K. hansenii and K. europaeus) for growth, metabolism and BC synthesis were studied. The main results were as follows: the BC production was the largest by K. europaeus with fructose as the carbon source, while K. nataicola and K. hansenii with glucose as the carbon source. In addition, the results showed that the ability to synthesize BC by different species was not consistent with the cell biomass, gluconic acid and carbon source consumption, and …

Factors Influencing Casing Effects Of Cut Strip In Thin-Layer Materials Double Injection Feeding Machine, Song Weimin, Li Shufang, Fan Lei, Li Hongtao, Wei Jiaxin

Food and Machinery

To verify the influence of thin-layer materials double injection feeding machine on cut strip casing, with compressed air as the ejector dielectric charging, variation coefficient and effective utilization rate the casing effects of cut strips were examined by using 1, 2- propylene glycol as markers on the feeding machine in terms of HT steam pressure, diluted belt speed. solid-liquid ejector pressure and discharge belt motor frequency. Under laboratory conditions, the results showed that ① by means of thin tobacco double injection feeder to feed, the utilization efficiency can up to 95% and the coefficient of variation is about 6%; ② …

Design Road Of Food Packaging Guided By Interactive Concept, Lin Haiyan

Food and Machinery

Analyzed the current situation where food packaging in China tends to only visualization or only formalization seriously. Then, the interactive concept is applied to the origin and historical background of food packaging design, which demonstrates that the interactive concept promotes the creation and the development tendency to intelligent interaction of food packaging design. Further proves that the road to survive and develop of future food packaging is the people-oriented design focusing on user experiences guided by the interactive concept.

Effects Of Packing Ways On Logistics Preservation Quality Of Broccoli, Yan Kaiya, He Yezi, Zhang Min

Food and Machinery

In order to reduce use level of coolant, effects of the coordination of coolant with ordinary polyethylene (polyethylene, PE) packing bag or micro-perforated PE packing bag on logistics preservation quality of broccoli were studied. Results revealed that regarding preservation quality of broccoli, foam boxes with 4 bags of coolant is better than that without coolant, while foam boxes coordinated of 2 bags of coolant and PE packing bag does better than that with 4 bags of coolant. Broccoli packed with 2 bags of coolant and micro-perforated packing bag has the highest quality among them. The results show that coordination of …

Effects Of Different Solvents On Extraction Of Phenolics From Oil-Tea Meal Under Hot Reflux And Ultrasonic Assistances, Chen Peiyun, Zhong Haiyan

Food and Machinery

The effects of methanol, ethanol and acetone was investigated, on the extraction of phenolic contents and antioxidant activity from oil-tea meal under hot reflux and ultrasonic assistances. Under hot reflux and ultrasonic assistances, phenolic contents of acetone extracts were 1 444 ± 2 and 1 623 ± 1 mg GAE / 100 g (DW), respectively. that were significantly higher (P＜0.05) than the corresponding methanol and ethanol extracts. Phenolic compounds, including catechin, epicatechin, rutin and quercetin were determinate by HPLC in these extracts. Under hot reflux and ultrasonic assistances, the ORAC values of acetone extracts were 358.4 ± 16.9 and 370.6 …

Table Of Contents

Professional Agricultural Workers Journal

No abstract provided.

Improving Agricultural Workers Food Safety Knowledge Through An Online Curriculum, Angela M. Shaw, John Dzubak, Catherine Strohbehn, Linda Naeve

Professional Agricultural Workers Journal

Abstract

A one-hour online food safety curriculum was developed to inform university farm workers on food safety hazards associated with production and harvesting of fresh produce. The farm curriculum consists of five sections (food safety importance, pre-harvest hazards, post-harvest hazards, personal hygiene, and regulations). Engagement activities and a user manual were developed to support the curriculum. Curriculum content was validated by an expert panel and a convenience panel of farm workers. The developed curriculum was piloted at two land grant universities (n=50). Multiple-choice quizzes were used to assess knowledge changes in each of the sections. Results indicated significant knowledge gains …

Growing South Dakota (Winter 2016), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

This issue includes the 2015 SDSU Extension Annual Report.

[Page] 2 Contours Program Launched: Aims to Provide Insights & Prompt Discussions
[Page] 4 Local Momentum: Formation of State's First “Food Hub” Comes To Fruition [Page] 6 Spotlight On Soil Health: New Coalition Formed
[Page] 8 Exploring A Range Of Options: Youth Programs Cultivate Interest In Natural Resource Careers
[Page] 9 Profiles In Leadership: Our Mission Continues… Ensuring All Citizens Have Access To Education & Emerging Innovation
[Page] 10 Encouraging Animal Well-Being Workshops & Trainings Help Livestock Producers Become Better Stewards
[Page] 12 Wellness Wisdom: Variety Of Efforts Available To Encourage …

Reducing The Potential For Acrylamide Formation In Wheat Products, Amy Hauver, P. Stephen Baenziger, Mary J. Guttieri

UCARE: Research Products

Acrylamide, a chemical formed from free asparagine and reducing sugars during high-temperature cooking via the Maillard reaction (i.e. frying or baking) of high starch foods is deemed ‘probably carcinogenic to humans’ based on its affect in mice. In April of 2002, a group of Swedish researchers reported findings that presented evidence that heat-treated, starch-rich foods contained high levels of acrylamide, later linking the production of acrylamide to the Maillard reaction. A number of other studies have been done to link dietary intake of acrylamide to human cancers and other health effects, although many have had inconclusive results. Nevertheless, the World …

Song Of The Dzopa: A Case Study Of Traditional Farming, Food, And, Isabella Pezzulo

Independent Study Project (ISP) Collection

In a plane high above the snow-capped jagged peaks and cracked earth of Ladakh, I stared down below with awe, wondering how people ever coaxed life from the soil in this mountain-desert landscape. The intention of this study is to see how traditional subsistence farming actually takes place and the social settings formed by these practices. Living in the village of Tar for a little over twenty days allowed me to observe the age-old practices in which nourishment is produced and community formed through working the land. Working with my hands and resting with cups of butter tea alongside villagers …

Toxicological Evaluation On Safety Of Hemp Seed Oil, Wei Yueyuan, Li Li

Food and Machinery

The acute toxicity test, genotoxicity and subchronic oral toxicity of hemp seed oil were investigated. Results indicated that LD₅₀ from the acute toxicity test of mouse was higher than 40 mL/kg. The negative results were showed in Ames test, micronucleus test of bone marrow and sperm abnormality test. No significant differences were found in body weight, food efficiency and blood endpoint values between testing groups and control group. Furthermore, the values of serum biochemical endpoints separately fell into the ranges of their normal specific concentrations. An absence of histological changes in rat organs was observed. It is concluded that …

Isolation, Identification And Biological Characteristics Of A Bacteriocin-Producing Lactic Acid Bacteria Strain Isolated From Fermented Soybean Processing Wastewater, Yin Lebin, Zhang Chenfei, Sun Jing, Kong Xiaoting, Xia Qiuliang, Zhou Xinxing, Du Yan, Lai Han, Zhao Liangzhong

Food and Machinery

A bacteriocin-producing lactic acid bacteria strain designated as NLB-3 was isolated from natural fermentation broth of a soybean plant. By excluding the disturbances of organic acids and H₂O₂ to antibacterial activity of indicator bacteria, and after the fermentation broth protein stability analysis, the antibacterial substance was determined as bacteriocin. On the basis of the colonies, cells morphology, dissolved calcium circle, physiological and biochemical characteristics, strain NLB-3 was preliminary identified as Lactobacillus sp.. The biological characteristics of strain NLB-3 showed that, its optimum growth temperature was at 35 ℃, after 16 hours fermentation, the pH value reached 3.45 …

Analysis Of Fatty Acids Component And Distribution In Sn-2 In Oils From Different Camellia Spp., Feng Na, Zhong Haiyan, Zhou Bo, Zhong Jinjing, Ma Li, Yu Jiao

Food and Machinery

The contents of fatty acids in nine different oils of Camellia spp.wereanalyzed by GC using methyl pentadecanoate as the internal standard. The triglycerides were specially hydrolyzed by the use of pancreatic lipase, 2-monoglyceride was isolated by thin-layer chromatography and then was analyzedby gas chromatography. The results showed that five kinds of fatty acids presented in tested samples of which were palmitic acid, stearic acid, oleic acid, linoleic aicd and linolenic acid. Contents of oleic acid and unsaturated fatty acids in Camellia chekiangoleosawere the highest with 82.79 and 84.77 g/100 g, respectively. The fatty acids in Sn-2 were mainly oleic acid …

Relevance Features Of Rice Protein And Its Components To Physical And Sensory Properties Of Cooked Rice, Wang Pengyue, Shen Qingxia, Lu Xinghua, Pang Linjiang, Chen Zhongxiu

Food and Machinery

Taking the rice both with similar amylose and different protein contents as the research materials, the relevant characteristics of rice protein and protein component (PC) to physical property and sensory quality were studied. The results showed that the crude protein content of cooked rice changed little, and each PC content decreased to different degrees, in which a substantial reduction in albumin, and globulin changes little. And the rice glutelin content have a significant positive correlation with the total contents of protein components (TCPC) of rice, reduced percentage of glutelin content and TCPC in cooked rice. Most cooked rice physical parameters …

Comparison Of Nutritional And Functional Components In 6 Kinds Of Naked Oat, Li Xiaorui, Liu Shan, Wang Shixia, Yao Yang, Ren Guixing, Qi Wentao

Food and Machinery

The components of basic nutritional、functional active and characteristic ingredients in six representative naked oats were detected and compared. The results showed that, the total starch had the highest variation coefficient of 8.21% among all the 6 selected samples, and the amplitude of variation ranged from 51.50% to 64.32%. The contents of slowly digestible and resistant starch of Ba-you 3 and Hua-zao 2 in total starch were relatively high. The variation coefficient of rude fat was 26.29%, ranged from 3.13% to 7.75%. The proportion of unsaturated fatty acids of Ding-you-8 in total fatty acid was 84.00%, which was the highest, and …

Pasting And Gel Properties Of Hulless Barley Starch, Lu Yuandi, Chang Yaning, Dai Wei, Nie Jiarui

Food and Machinery

The pasting properties of starch from hulless barley were analyzed and compared with those of starches from buckwheat and wheat. Effects of different media (sucrose, NaCl and pH) on pasting was studied. The texture and stability of gels were analyzed. Chemical composition, granule structure, relative crystallinity and transparency of the starches were investigated. The results indicated that highland barley starch (HBS) granule is large, flat oval with A type crystal pattern and crystallinity of 26.7%. The pasting stability was increased with the addition of NaCl and retrogradation had been suppressed greatly. While little effects of sucrose and pH (3～11) on …

Application Of Maillard Reaction To Improve The Quality Of Tobacco Sheets, Zhang Peng, Yu Jingyang, Long Zhangde, Li Zhihua, Zhang Xiaoming

Food and Machinery

According to the principles，the influences of conditions of the maillard reaction, such as reaction time and ratios of exogenous amino acids to sugars, on the improving effects of tobacco sheets were evaluated. The results showed that when the initial pH being 7.0～8.0 and thermal reaction temperature of 70 ℃, the optimum conditions for maillard reaction of extracts were as follows: reaction time of 13h, and the ratios of exogenous amino acids to carbohydrates being Pro︰Gly︰Phe︰Cys︰peptides︰fructose as 13︰13︰13︰2︰0.3︰70. GC—MS was used to analyze the main flavor components of the reaction mixture, and the tobacco sheet samples were sensory evaluated by professionally …

Research On Texture Properties Of Low-Methoxyl Pectin Gel, Hu Wenyue, Shan Yang, Li Gaoyang, Fu Fuhua, Li Qili

Food and Machinery

Taking low-methoxyl pectin and low-methoxyl amidated pectin as research objects, hardness and springiness as measurement index, this study aimed to investigate the effects of pectin concentration, sucrose concentration, calcium concentration and pH value on the texture properties of pectin gel. Through single factor experiment, it could be concluded that the texture properties of low-methoxyl amidated pectin gel was better than the ordinary low-methoxyl pectin. The orthogonal test showed that the optimum condition for low-methoxyl amidated pectin gel were as follows: concentration of pectin was 1.3 g/100 mL, concentration of sucrose was 20 g/100 mL, concentration of calcium was 35 mg/g …

Uptake And Distribution Of Pb And Cd By Hybrid Rice In Soils, Wang Jingyun, L Ijuan

Food and Machinery

In Jingxing village, Changsha city, soil samples and their respective hybrid rice samples were collected. Based on the content of Pb and Cd in the soils and hybrid rice, whether put in lime before heading had an effect on the accumulation and distribution of Pb and Cd was analyzed. The results showed that, in the common red soil, 94.20% of Pb was distributed in root, only 54.00% of Cd was distributed in root. In red soil with lime, the total distribution of Pb and Cd in root, stem and leaf were increased 2.20% and 17.20%, but the distribution decreased by …

Preparation And Modification Of Magnetic Nanobeads With Promised Biological Applications, Hu Qiongcan, Ning Jingheng, Liu Zhenguo, Zhang Weifeng, Liu Long, Wang Jianhui

Food and Machinery

Magnetic nanobeads are more and more widely used in the fields of biology and medicine. However, there are still some shortcomings about the magnetic nanobeads such as nonuniform size, poor dispersity, weak magnetism and low functionalization degree after modification. This study was focused on how to acquire magnetic nanobeads by overcoming these drawbacks. Firstly, a highly magnetic nucleus with homogenous sizes, Fe₃O₄, was prepared. Then, it was successively modified by tetraethoxysilane and 3-aminopropyltriethoxysilane, giving functionalized magnetic nanobeads Fe₃O₄@SiO₂ or Fe₃O₄@SiO₂—NH₂, respectively. The influence …

Assessment On Joint Toxicity Of Heavy Metals In Agricultural Products Based On Luminescent Bacteria Method, Liu Xia, He Zao, Hu Yuxin, Zheng Shu, Luo Fang

Food and Machinery

Toxic of Pb²⁺, Cd²⁺, Hg²⁺, Pb²⁺+Cd²⁺, Cd²⁺+Hg²⁺, Pb²⁺+Hg²⁺ and Pb²⁺+Cd²⁺+Hg²⁺ were investigated using luminescent bacteria test. The joint toxicities of heavy metals mixtures were assessed by toxic unit method and additive index method. Results showed that the joint toxicity of Pb²⁺ with Cd²⁺ was synergetic in action while the joint toxicities of Cd²⁺with Hg²⁺, Pb²⁺ with Hg²⁺, and Pb²⁺ with Cd²⁺, Hg²⁺were antagonistic.

Determination Of Streptomycin Residue By In Tomatoes By Synchronous Fluorescence Of Cdte Quantum Dots, Mao Yongqiang, Hu Meina, Li Na, Zhang Dan, Mao Jing

Food and Machinery

Thioglycolic acid capped CdTe quantum dots (QDs) was prepared via hydrothermal synthesis method. Based on the synchronous fluorescence enhancement of CdTe QDs in the presence of streptomycin, a synchronous fluorescence method for the determination of streptomycin residue was established. Influence factors including pH value of buffer solution, concentration of CdTe QDs and reaction time were investigated. The samples were extracted with methanol by ultrasonic processing, and were added into the solution which was composed of 1.0 mL of CdTe quantum dots (3.5×10^-5 mol/L) and 1.0 mL of Tris—HCl buffer solution (pH=6.0). After standing for 10 min, the synchronous fluorescence …

On-Line Detection Of Sugar Content Of Nanshui Pears By Vis/Nir Spectroscopy And Variable Selection Methods, Sun Tong, Jiang Shuiquan

Food and Machinery

Sugar content (SC) is one of the important internal qualities of Nanshui pears. In this research, Visible/near infrared (Vis/NIR) spectroscopy was used to detect SC of Nanshui pears on-line. Transmission speed of Nanshui pears was 0.3 m/s, and USB4000 spectrometer was used to acquire the spectra of Nanshui pear samples in the wavelength range of 470～1 150 nm. Then three variable selection methods were used to select sensitive wavelength variables, and partial least squares (PLS) was used to develop calibration models of SC for Nanshui pears, also performance of calibration models was compared. The results indicate that Vis/NIR spectroscopy combined …

Determination Of Sugars And Polyols In Domestic And Imported Cigarette Brands With High Performance Liquid Chromatography, Guo Lei, Su Jiakun, Luo Juanmin, Xu Da, Shao Dengyin, Song Shiqing, Fan Linghui, Lu Huijun

Food and Machinery

High performance liquid hromatography (HPLC) was developed to detect fructose, glucose, maltose, sucrose, glycerol, propylene glycol and sorbitol in tobacco. Samples were separated in Hi-Plex Ca cation ion exchange column with ultra pure water as mobile phase, refractive index detector as detector, and injection volume 15 μL, velocity of 0.4 mL/min, column temperature 80 ℃. The results show that the recoveries of sugars and polyols ranged from 97% to 108% with RSD of 0.89%～1.39% in the limit of detection of 1.5～2.0 mg/L. Meanwhile. Thirteen domestic and imported cigarette brands were analyzed by using this method. Results indicate that the propylene …

A Comparative Research On Detection Methods Of Procyanidins From Chestnut Shells, Wei Qin

Food and Machinery

Determining the content of procyanidins from chestnut shells respectively with two kinds of methods. The average purity of purified product was 74.78% (RSD=0.99%) by using HPLC. Firstly optimizing molysite catalytic chromogenic condition of colorimetry to determine the colorimetric optimization of procyanidins from chestnut shells (CSPCs) by colorimetry with ferric ions as catalysis agent, on the basis of single-factor experiments, an orthogonal experimental design was employed, with Absorbance of extract as an index, to optimize four factors. The optimum colorimetric conditions were Fe³⁺ concentration of 0.01 g/mL, reaction time of 40 min, reaction temperature of 100 ℃, butanol-hydrochloric acid volume …

Optimization Of Extraction Process For Hs—Spme In Gc—Ms Of Volatile Compounds In Flavor Pickle Goose, Zhou Hengliang, Hu Yujiao, Li Cheng, Liu Aiping

Food and Machinery

The optimal extraction fiber was selected by comparing the extraction effect of different extraction fiber. Under this condition, response surface methodology was employed to optimize HS—SPME extraction conditions for volatile components in flavor pickle goose. The effects of extraction temperature, extraction time and desorption time on the total of peak area and the total number of volatile substances. The volatile compounds in flavor pickle goose were determined through SPME—GC—MS. Results indicated that the optimal extraction conditions of flavor pickle goose was obtained as follows: extraction fiber 75 μm CAR/PDMS, extraction temperature 55 ℃, extraction time 53 min, desorption time 4 …

Optimizationon Determination Conditions For Aromatic Components Of Sichuan Xiaoqu Chinese Spirit, Wu Hechuan, Zhou Jian, Zhang Suyi, Ma Yingying, Yang Jiangang

Food and Machinery

Headspace solid-phase microextraction (HS—SPME) and gas chromatography coupled with mass spectrometry (GC—MS) were used for the qualitative determination of aromatic components in Sichuan Xiaoqu Chinese spirit samples. The effect factors of HS—SPME were optimized, such as alcohol content in sample，sample volume in headspace glass vial, concentrations of sodium chloride, equilibrium temperature and time, desorption time. The best extraction performance was achieved under the following conditions: 20% vol alcohol content in sample，45% sample volume in headspace glass vial with addition of 0.1 g/mL sodium chloride, 30min equilibrium time at 45 ℃, 30 min headspace adsorption time. In this condition, there were …

Determination Of Bisphenol A In Canned Food By Hplc Method, Dai Huanhuan

Food and Machinery

The hollow fiber liquid phase microextraction high performance liquid chromatography (HF—LPME—HPLC) of bisphenol A in canned food were determined to establish a simple, fast and accurate detection method. Mainly use the two-phase hollow fiber (HF) of liquid phase microextraction (LPME) technology, combined with high performance liquid chromatography to the determination of bisphenol A (BPA) content, so as to realize the optimization of the extractant, sample solution pH, extraction temperature, extraction time and stirring rate and other basic data parameters optimization,The results of the study show that: to octanol as the extractant, the selection of the determination of food sample solution …