Food Science Commons^™

Research On Fermentation Technology For Buckwheat Sweet Rice Wine By Tan-Fan Method, Wan Ping, Liu Hong, Tang Ling, Long Jianbing, Peng Lianxin

Food and Machinery

With buckwheat rice and glutinous rice(1∶1) as raw material, and the optimum were determined through single factor test and orthogonal test fermentation technology for buckwheat sweet rice wine by tan-fan method as follow: the use level of jiuyao was 0.4%; the use level of the wheat starter was 5%; the add liquor alcohol content 45%vol, the use level of liquor: the raw material for 1∶1(V∶m), fermentation temperature 30 ℃, the primary fermentation time 11 d. Under the above condition, the produced buckwheat sweet rice wine, after storage had mellow taste and lubrication and special styles and it was yellow in …

Preparation Of Salted Eggs With Low Salt, Su He, Yang Ruijin, Zhao Wei, Hua Xiao, Zhang Wenbin

Food and Machinery

A two stage brining method for preparing salted eggs with low salt was investigated. The moisture and salt content of the egg white and egg yolk in the process of brining were measured. The oil-off ratio of the yolk of the salted eggs was measured, and the sensory quality of the salted eggs was comprehensively evaluated.The results showed that, when the two stage briningprocess in which duck eggs were preserved with 19% salt solution firstly,then switched to a low concentration of 3.5% salt solution was applied, the salt content of the salted egg white was 3.64%, 51.21% lower than the …

Optimization Of Liquid Culture Medium For Fermenting Mycelial Flavone In Phellinus Igniarius, Xu Qian

Food and Machinery

Objective Phellinus igniarius is a kind of rare medicinal fungi, its flavone can be used as medicine. This research was to optimize liquid culture medium for flavone fermention.Methods Taking the mycelia flavone yield of Phellinus igniarius as index, the liquid culture medium was optimized with L₉(3⁴) orthogonal test. Results The optimal medium for high flavone yield established was A₃B₃C₂D₂: corn flour 3%+ wheat bran 7%, peptone 2%, KH₂PO₄ 0.10%, MgSO₄ 0.15%, mycelia flavone yield of Phellinus igniarius was 212.35 mg/L. Conclusion Liquid culture medium …

Optimization On Two Kinds Of Extraction Process For Sterol In Sesame Oil Deodorizer Distillate, Ma Suhuan, Wang Xuede, Li Menghua

Food and Machinery

Explored the sesame oil deodorization distillate of two extraction methods of phytosterols. On the basis of single factor experiment with orthogonal experiment optimization for the solvent to extract for optimum process conditions were as followed, saponification time 3.5 h, saponification temperature 80 ℃, alkaline quantity 8.5 mL/0.5 g, and thetotal sterol content is 8.42%; Supercritical method to extract the best conditions were as followed: CO2 flow 20 L/h, 3 h extraction time, extraction pressure 25 MPa, extraction temperature 50 ℃, and thesterol extraction rate is 73.25%. Compared two methods of supercritical CO2 extraction method, the superior is better than the …

Optimization On Conditions Of Protease Hydrolysis For Whey Protein, Sun Yang, Qian Fang, Zhao Lei, Liu Xiaohui, Mu Guangqing

Food and Machinery

With quadratic regression orthogonal rotational combination design, the conditions of whey protein enzyme hydrolysis were optimized. Established the orthogonal regression model which is about the degree of hydrolysis to three factors of temperature, time, enzyme dosage. Experiments showed under the conditions of temperature of 57 ℃, enzyme dosage of 8 214 U/g protein and hydrolysis time of 114 minutes, the degree of hydrolysis was the maximum, of 11.72%, which basically consistent with the model value.

Effect Of Different Temperature Air Drying Conditions On Quality Of Thompson Seedless Grapes, Meng Yang, Liu Fengjuan, Wang Yuhong, Zhu Chunli, Huang Wenshu, Feng Zuoshan

Food and Machinery

The effects of different temperatures on grape quality were studied by hot air drying, taken Turpan Thompson seedless grapes as material, which was treated by dry-promoter agent, and dried by hot air drying in 30 ℃, 35 ℃, 40 ℃, 45 ℃, respectively. The results showed that: in the process of drying seedless white grapes, the contents of ascorbic acid, titratable acidity, total phenol decreased, while browning was raised. Comprehensive comparison, hot air drying in 40 ℃ can prepare raisin better quality.

Effect Of Modified Starch On Stability Of Maize Beverage, Li Shaohua, Long Jiaoyan, Sijun Na, Wuguang Hui, Gao Yuanjun

Food and Machinery

In order to improve the stability of maize beverage, modified starch is added as the stabilizer. Investigations have been made to study the impact of three kinds of modified starches with one-factor and orthogonal experiment. Results showed that the maize beverage can be improved with 0.8% hydroxypropyl composite modified starch, 0.8% cassava modified starch and 0.6% hydroxypropyl octenylsuccinate esterification starch, and lowered centrifugal sedimentation. The order of the impact of these three modified starches from high to low is: hydroxypropyl composite modified starch, hydroxypropyl octenylsuccinate esterification starch and cassava modified starch.

Study On Stability Of Rice Beverage, Guo Jieli, Lu Shengmin, Xing Jianrong, Chen Jianbing, Tu Kang

Food and Machinery

Eleven kinds of different stabilizers and emulsifiers were applied to the research on the stability of rice beverage. Among which, four kinds with better stability effect were selected and used in the orthogonal test to improve the stability of rice beverage. The results indicated that the rice beverage had the highest stability with its precipitation rate 0.87% only and without stratification occurred after 3 weeks at room temperature when the amount of pectin, xanthan gum and monoglyceride were added 0.60%, 0.165% and 0.60% respectively. In addition, xanthan gum and pectin had significant（P<0.01 and P<0.05, respectively）, while monoglyceride and Span 40 did not have significant（P>0.05）effect on the stability of rice beverage. Comparatively, …

Preparation Of Germinated Soybean Milk With Household Soymilk Machine, Jin Zixin, Yang Ruijin, Zhu Shengbo, Liu Xinjuan, Zhang Wenbin

Food and Machinery

The objectives of this study were to optimize pulverizing and boiling process for germinated soybean milk. Pulverizing temperature and boiling time were explored through single-factor experiments and the optimal temperature was figured out as 70 ℃ and boiling time as 4 min.With optimized process, content of γ-aminobutyric acid, total freeamino acids, essential freeamino acids in the germinated soybean based milk were 1.36 mg/100 g, 0.455 g/100 g, and 0.219 g/100 g, respectively. Compared with dry soybean milk, the above contents were 3.68, 1.34, 8.87 folds increased respectively. Despite that the trypsin inhibitor activity (TIA) was 1.27 times that of dry …

Optimization On Technology Of Potato Yogurt, Wu Jianmin, Liu Shaojun, Shao Songlin

Food and Machinery

To reseach technology of the potato yogurt，the technology and formulation of potato yogurt inoculation of the ferment,fermentation time,temperature and other parameters were studied. The optimum technological conditions of potato yogurt were optimized.The optimum formulation was as followed: potato juice to milk 20∶70(V∶V), sugar 4%(m/V), Starter cultures 8%（V/V）, ferment time 6 h.

Processing Technology Of Rosa Sterilis Yoghourt Buccal Tablets, Yan Xiaoyue, Liu Xing, Li Yongfu, Chen Qinfang, Zhong Yaoguang, Wang Zhengwu

Food and Machinery

Rosa sterilis, sericin peptides and skim milk were used as raw materials to produce yoghourt buccal tablets of the ratio of raw materials and preparation conditions, which could enrich yoghourt buccal tablets varieties in the market and improve their nutritional value. The results showed that the optimal co-fermentation time was 4 hours, the best ratio of Rosa sterilis, xylitol and dried skim milk 2∶5∶10 and the content of magnesium stearate 2%. The yoghourt buccal tablets were nutritive and suitable sour and sweet, rich in yogurt flavor and the fruital of Rosa sterilis, whose nutritional and hygienic indexes could meet the …

Development Andchallenge Of 3d Print In The Food Industry, Li Guangling

Food and Machinery

With the rapid development of 3D printing technology, its applications expand into the field of architecture, industrial design and orthopedic from the traditional mold manufacturing. The cost reduction is benefited from the development of opening hardware technology. In the food industry, 3D food printing will have a profound impact on shortage of food supply, individual needs. But there are also many challenges in material limitations, taste, safety, cost and psychological disorders which 3D food printing must face.

Off-Gas Analysis In Fermented Foods Industry, Dong Kewu, Li Lu

Food and Machinery

Off-gas analysis plays an important role in the production of fermented foods. It is noninvasive and enables on-line process monitoring of the physiological status of the fermentation, including growth kinetics and substrate consumption. It also helps determine the optimum point to halt the process for maximum yield. Two kinds of analytical method，as well as the applications in fermented food such as amino acid, organic acid, enzymes and so on were introduced. Process mass spectrometer will be potentially used in various of fermented food production fields, which can monitor several fermenters simultaneously with long-term good stability and high-precision.

Research Status And Progress Of Ultra-Low Temperature Refrigeration Plant, Guo Yaojun, Xie Jing, Zhu Shixin, Wang Jinfeng, Tang Yuanrui

Food and Machinery

Ultralow temperature of －40 ℃～－80 ℃ is mainly used in the fields such as food processing, petrochemical industry, biological pharmacy and scientific experiments. The ultralow temperature refrigeration system and the research progress with refrigerant and compressor were introduced. Based on the comparison with the current research at home and abroad. the future development of ultra-low temperature refrigeration unit can be optimized from the auto-cascade refrigeration system, and the natural refrigerants as a substitute can also be concerned, further studies for the compressor inverter technology and other aspects of CO₂ compressors’ performance.

Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying, Yan Shasha, Duan Xu, Ren Guangyue, Liu Wei

Food and Machinery

Microwave freeze-drying is a rapid dehydration technique that can be applied to certain foods, particularly to seafoods, and fruits and vegetables. MFD involves much less drying time and energy consumption than conventional freeze-drying methods, and also improves product quality. The article presents the principles of microwave freeze-drying, the research progress of heat and mass transfer mathematical simulation at home and abroad, the detection technology online, and the dielectric properties of materials taken into account in the drying process simulation. After analyzing the problems, the trend of numerical simulation of freeze-drying is predicted.

Research Progress Of Health Functions Of Wheat Bran, Du Zhenya, Chen Fusheng, Bu Guanhao

Food and Machinery

As one of the important dietary fiber source, wheat bran contains various active polysaccharides, phenolic compounds and others physiologically active substances, which plays an important role in human health. Mainly introduced and prospected the function of wheat bran in relieving constipation, colon cancer, diabetes and other.

Application Of Calcium In Fruit And Vegetable Industry, Yu Hongguo, Chen Fusheng, Lai Shaojuan, Zhang Lifen

Food and Machinery

As an important fruit elements of the cell wall, calcium is also an important component of the plasma membrane.It plays an important role for the growth and development of fruits and vegetables, and also involved in regulating a variety of physiological processes, improve fruit quality. In the production and processing,spraying calcium fertilizer before harvest can improve the quality of fruits and vegetables; postharvest calcium treatment can also prolong its storage period, maintain good quality, reduce the loss of fruits and vegetables after the harvest.

Progress On Aflatoxin Removing Technique, Cao Ming, Fan Mingtao

Food and Machinery

Aflatoxin B1 is the best toxicity and carcinogenicity in the aflatoxin, and it is listed inⅠA level carcinogens by international tumor research institutes. Recently, it becomes the hot spot on how to get a method with high efficient, safe for aflatoxin removing. Meanwhile, summarizes the technologies for aflatoxin removing by physical, chemical and biological methods in this paper, including physical adsorption, extrusion, irradiation, microwave degradation, ozone degradation, ammonia fumigation, biological adsorption, biodegradable etc.. Moreover, the development of aflatoxin B1 removing is also prospected.

The Legal Norms Of Food Safety Supervision By The Media, Li Xiaohua

Food and Machinery

The role of media supervision on food safety is enhanced increasingly. However, media reports on food safety in many cases exist problems of not objectively, not timely, flaws in processing mode and etc.. In order to solve these problems, analyze the reasons there must be generated, the causes of the corresponding problem from the perspective of legal norm, and for these reasons, pointed out that the state should be clear media food safety supervision power in legal norm exists, the establishment of legal accountability mechanism of malicious false reports, legal segregation mechanism of ethics bad media practitioners and the establishment …

Experience And Enlightenment Of Food Safety Supervision In United States And The European Union, Gu Guiqin

Food and Machinery

In recent years, food safety accidents arise endlessly in our country, and it exposed the safety supervision system in our country is still need further perfection. Some countries and regions outside of our country started exploration and practice in the field of food safety regulation earlier, and many of them have accumulated rich experience. The United States, the European Union and other countries and regions in the food regulatory reforms, food safety information transparency, security regulatory legislation food authentication, etc., has accumulated rich experience. Our country can analyze their food safety regulatory experience and summarize to our enlightenment, further reflection …

Teaching Reform And Practice Of Food Nutrition Based On Constructivism, Nie Xiaohua, Sun Peilong, He Jinzhe, Meng Xianghe

Food and Machinery

Food nutrition is an important foundation course of food science and engineering. In order to improve the teaching quality, the teaching reform and practice was developed on the basis of the content, style and practice by using constructivism theory. It stimulated the students’ subjective initiative and practice competence, and. good teaching effect has been received.

Some Discussions On Improving Path Of China's Food Safety Supervision Mechanism, He Li

Food and Machinery

The food safety law of the People's Republic of China (revised draft) will use the most stringent regulations, the supervision of food safety but not edible agricultural products should be brought into the draft regulation scope, and it certainly gave food regulatory loopholes. Edible agricultural products should be brought into the draft regulation, there is no obstacle on the legislation, but so will bring the government law enforcement ability insufficiency, the rise in the cost of law enforcement, law enforcement measures defects and a series of practical problems. Therefore, the key to solve the problem lies not in the legislation, …

Effects Of Electrostatic Potentials On Stalk Rate, Yang Yongfa, Zhang Ying, Chen Shuai

Food and Machinery

Introduces a electrostatic potential test system designed by LabVIEW, which had been done 7 electrostatic potential test experiments for 6 factors of electrostatic potential on the surface of electrostatic stalk extractors frictional roller, and improve overall electrostatic potential of the optimal solution is given. When drum material is synthetic rubber, roller rotation speed is 38 r/min, counter weight is 10.5 kg, friction material is silk, the humidity is controlled below 60%, the overall electrostatic potential and the stalk rate is the highest.

Fingerprint Analysis Technology And Its Application In Food, Wu Shuai, Lei Sheng, Yang Xihong, Gao Qian, Cheng Dongwei, Zhang Ling, Zhao Wei, Zhang Tiandong, Xie Wancui

Food and Machinery

Fingerprinting technology is a kind of technique which is based on certain quality characteristics of sample by means of the fingerprint analysis methods (such as: DNA fingerprint, metabolic fingerprint, isotope fingerprints, odor fingerprint, fingerprint spectrum, etc.) to obtain a series of characteristic data and build models to get a technique for statistics and classification. and It becomes a hot spot of food testing technology research and future development trend for the advantages of rapid, accurate, sensitive ,and so on. It is described on the principle of all kinds of fingerprinting technology and application, and development trends, especially in the food …

Comparative Studies Of Legal Regulation Of Genetically Modified Food And Its Inspiration, Chen Yang

Food and Machinery

GM food's safety is controversial since its birth. The USA and the EU gives us many experiences such as the fundamental ideas of regulation, the subject of supervision, identification system, and legislative regulation and so on. It's necessary to make a sound system of laws and regulations to guard GM food as well as a reform of supervision system of GM food. Besides, It should be optimized that the institutional settings and construct an international coordination mechanism of GM food.

Session B-4: Foods Of The Future, Carmela Minaya, Aziza Darwish, Heather Richardson

Professional Learning Day

Teachers will learn the simple science behind the most recent culinary rage, Molecular Gastronomy. They will have a cost effective example to bring back into their classroom with students.

Beth Hanna, Beth Hanna, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Beth Hanna, PhD, RD, LD, SNS, is a registered dietician who received her PhD in Food and Lodging Management from Iowa State University.

Her work experience includes serving as Director of Nutrition Services for West Des Moines Community Schools where she managed all aspects of the school nutrition program in compliance with federal and state regulations.

Dr. Hanna also served as an instructor with Iowa State University and a consultant for the Iowa Department of Education, Bureau of Food and Nutrition. She reviewed child nutrition programs and offered specialized support in equipment layout and design.

In addition to being a …

Diversity Of Yeast And Mold Species From A Variety Of Cheese Types, Nabaraj Banjara, Mallory J. Suhr, Heather E. Hallen-Adams

Department of Food Science and Technology: Faculty Publications

To generate a comprehensive profile of viable fungi (yeasts and molds) on cheese as it is purchased by consumers, 44 types of cheese were obtained from a local grocery store from 1 to 4 times each (depending on availability) and sampled. Pure cultures were obtained and identified by DNA sequence of the ITS region, as well as growth characteristics and colony morphology. The yeast Debaryomyces hansenii was the most abundant fungus, present in 79 % of all cheeses and 63 % of all samples. Penicillium roqueforti was the most common mold, isolated from a variety of cheeses in addition to …

Concomitant Uptake Of Antimicrobials And Salmonella In Soil And Into Lettuce Following Wastewater Irrigation, J. Brett Sallach, Yuping Zhang, Laurie Hodges, Daniel D. Snow, Xu Li, Shannon L. Bartelt-Hunt

Department of Civil and Environmental Engineering: Faculty Publications

The use of wastewater for irrigation may introduce antimicrobials and human pathogens into the food supply through vegetative uptake. The objective of this study was to investigate the uptake of three antimicrobials and Salmonella in two lettuce cultivars. After repeated subirrigation with synthetic wastewater, lettuce leaves and soil were collected at three sequential harvests. The internalization frequency of Salmonella in lettuce was low. A soil horizon-influenced Salmonella concentration gradient was determined with concentrations in bottom soil 2 log CFU/g higher than in top soil. Lincomycin and sulfamethoxazole were recovered from lettuce leaves at concentrations as high as 822 ng/g and …

Presentations And Posters From The 2015 Research That Matters Sustainable Food Conference: People, Policy, & Practice, Various Authors

Food and Gardening Working Group

The University of South Florida Sustainable Food Conference: People, Policy, & Practice brought together food researchers from USF and the larger Tampa Bay community to share ideas and findings that will pave the path toward more sustainable and resilient communities. It featured research papers and presentations from all disciplines and methodologies addressing issues concerning food production, distribution, retail, and/or consumption.