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2018

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Articles 631 - 660 of 825

Full-Text Articles in Food Science

Study On Microwave-Assisted Extraction Process For Polysaccharide From The Branches And Leaves In Chrysanthemum Indicum And Its Anti-Oxidant Activity, Liu Cunfang, Wu Rui, Zhao Hua, Tian Guanghui Feb 2018

Study On Microwave-Assisted Extraction Process For Polysaccharide From The Branches And Leaves In Chrysanthemum Indicum And Its Anti-Oxidant Activity, Liu Cunfang, Wu Rui, Zhao Hua, Tian Guanghui

Food and Machinery

The polysaccharide obtained from the branches and leaves of Chrysanthemum indicum was extracted by microwave assisted extraction after its powders decolorized and degreased, and then the polysaccharide extraction content was determined by phenol-sulfuric acid method. The extraction process of the polysaccharide was studied by single factor experiment which controlled liquid-solid ratio, extraction temperature, extraction time, and microwave power, and the orthogonal experiment was tested and based on single factor experiment, then determined the best extraction process. Those free radical cleared effects of its polysaccharide were tested by Fenton reaction and DPPH reaction. The results showed that the polysaccharide extraction content …

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Research Progress On Detection Methods Of Food-Borne Bacteria Resistant Against Drugs, Zhang Kexin, Li Zhonghai, Ren Jiali Feb 2018

Research Progress On Detection Methods Of Food-Borne Bacteria Resistant Against Drugs, Zhang Kexin, Li Zhonghai, Ren Jiali

Food and Machinery

The current commonly used drug sensitivity test method such as diffusion method, dilution method and Etest method, as well as new methods including molecular biology and electrochemical method were summarized in this article. We briefly analyzed the principles, characteristics and limitations of the above methods. Future development direction and research trend of food-borne bacterial susceptibility testing methods had also been presented, which provided a reference for the development of new antimicrobial susceptibility test method.

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Research Progress In Monosaccharide Detection By High Performance Liquid Chromatography, Saimaiti Reziwanguli, Chen Shien, Gao Dandan, Wu Zhongyong, Che Minna, Li Mingsheng Feb 2018

Research Progress In Monosaccharide Detection By High Performance Liquid Chromatography, Saimaiti Reziwanguli, Chen Shien, Gao Dandan, Wu Zhongyong, Che Minna, Li Mingsheng

Food and Machinery

High performance liquid chromatography (HPLC) is one of the most important factors in monosaccharide analysis due to its simple operation, and high efficiency and sensitivity. In this study, several commonly used methods were described, for the analysis of monosaccharides by high performance liquid chromatography, i.e., liquid chromatography differential refractive index detection, liquid chromatography evaporative light scattering detection, PMP pre-column derivatization detection, para-aminobenzoic acid pre-column derivatization, the o-aminobenzoic acid derivative method and post-column derivatization method. Moreover, the advantages and disadvantages of these methods were demonstrated, and the sensitivity, operation method, and accuracy were compared and analyzed among these methods.

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Advances In Microbial Conversion And Utilization Of Distiller Grains, Gao Mingkun, Wen Guangyu, Qian Fang Feb 2018

Advances In Microbial Conversion And Utilization Of Distiller Grains, Gao Mingkun, Wen Guangyu, Qian Fang

Food and Machinery

The application of microbial conversion in the use of distiller grain is the by-products of the production of solid white liquor, which has become increasingly prominent. Themicrobial in detoxifying distiller grains, production of high added value feed and feed additive in recently years, especially the effect of it application in animal feed were reviewed. Moreover, a prospect of application of microbial technology in the transformation of distiller grains.

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Analysis Of Themain Organic Acids And The Production Of Vinegar From Defective Fresh Jujube Fruits By Batch And Semi-Continuous Fermentation, Xiang Jinle, Guan Suixia, Ma Liping, Ren Guangyue, Yuan Yunxia, Kang Huaibin Feb 2018

Analysis Of Themain Organic Acids And The Production Of Vinegar From Defective Fresh Jujube Fruits By Batch And Semi-Continuous Fermentation, Xiang Jinle, Guan Suixia, Ma Liping, Ren Guangyue, Yuan Yunxia, Kang Huaibin

Food and Machinery

In order to utilize defective fresh Jujube fruits, Jujube vinegar was explored by crushing, pulping, alcohol fermentation, batch and semi-continuous acetic fermentation. The fresh Jujube fruits were cleaned, washed, and then crushed and pulped with addition of water to 1.5 times. The Jujube pulp was inoculated Angel fruit wine yeast with inoculation quantity 0.1%. After fermentation 72 h at the room temperature, the alcohol concentration of Jujube wine could reach 8.07%Vol. Then Jujube wine was inoculated with the inoculum size of acetic acid bacteria 10%, and the first batch of acetic fermentation finished in 60 h. In the next acetic …

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Optimization On Dry-Cured Process Of Sansui Plasma Duck Of Guizhou, Gao Xiaohong, Wang Xiujun, Tian Duo Feb 2018

Optimization On Dry-Cured Process Of Sansui Plasma Duck Of Guizhou, Gao Xiaohong, Wang Xiujun, Tian Duo

Food and Machinery

In order to improve the production technology system and the product quality. Using the Sansui duck as raw material, the effects of pre-cooking time, curing time, salt concentration and cooking wine concentration on the comprehensive quality of duck meat were studied, and the dry-cured process of Sansui plasma duck was optimize. The results showed that Sansui plasma duck optimum parameters of dry-cured process in were obtained: pre-cooking time 2.4 min, curing time 39.0 min, salt concentration 3.0% and cooking wine concentration of 2.9%. Under this condition, the duck meat has moisted surface, color goldenand uniform, special duck fragrance, and its …

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The Differences Of Taste Characteristics Of Commercial Natural Mature Cheeses, Wang Lei Feb 2018

The Differences Of Taste Characteristics Of Commercial Natural Mature Cheeses, Wang Lei

Food and Machinery

The main taste components of eight typical natural mature cheeses were analyzed by gas chromatography-mass spectrometry and amino acid analyzer. The taste activity values and sensory evaluation were used to clarify the differences among the eight kinds of cheeses, so as to provide a theoretical basis for precise control of cheese flavor and market positioning. The results showed that in addition to Goat Cheese and Brie Cheese, free amino acids contributed to the taste of the other six type of cheeses. The common taste amino acids were valine and lysine. Cheeses were bitter and sweet. And blue Cheese had the …

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Effects Of Oxygen Vectors On Microbial Production Of Avilamycin, Zhang Mei, Song Yuanda, Liu Qing, Wang Youling, Wu Han Feb 2018

Effects Of Oxygen Vectors On Microbial Production Of Avilamycin, Zhang Mei, Song Yuanda, Liu Qing, Wang Youling, Wu Han

Food and Machinery

In order to improve oxygen delivery efficiency and dissolved oxygen levels for the production of avilamycin in the fermentation broth, the effects were studied, including the various oxygen carriers on the synthesis of avilamycin and the growth of Streptomyces viridochromogenes. The results showed that Tween-80 was the most effective vector to promote growth and the ability of Streptomyces viridochromogene to produce avilamycin.With the addition of 3 g/L tween at 8 h fermentation ,the biomass reached 11.82 g/L and the avilamycin titer increased to 340 mg/L, which was 20.63% and 21.42% higher than the control group. Result show that the oxygen …

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Study On Extraction Processof Total Flavonoids In Dandelion By Using The Compound Enzymes And Their Antioxidant Activities, Zhang Zhi, Liu Yang, Yin Wenzhe, Hua Hongling, Yu Henglin, Zhang Zhijun Feb 2018

Study On Extraction Processof Total Flavonoids In Dandelion By Using The Compound Enzymes And Their Antioxidant Activities, Zhang Zhi, Liu Yang, Yin Wenzhe, Hua Hongling, Yu Henglin, Zhang Zhijun

Food and Machinery

The effects on the yield of total flavonoids were studied by reference enzyme dosage, pH value, ratio of material to liquid, ethanol concentration, enzymolysis temperature and time. A 4 factor with 3 horizontal response surface test optimization were conducted. The optimal extraction conditions of the total flavonoids of dandelion were as follows: 122 (g/mL), pH 4.5, 52% ethanol concentr-ation, the hydrolysis temperature was 51 ℃. Under these condi-tions, the yield of total flavonoids was 15.09 mg/g. The results of in vitro functional experiments showed that the total flavonoids extract of dandelion had strong antioxidant activity and scavenging ability against free …

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Study On Isolation, Structure Characterization And Radical Scavenging Activity Of Cyanobacteria Polysaccharide, Huang Yijia, Wu Jianrong, Zhu Li, Zhan Xiaobei Feb 2018

Study On Isolation, Structure Characterization And Radical Scavenging Activity Of Cyanobacteria Polysaccharide, Huang Yijia, Wu Jianrong, Zhu Li, Zhan Xiaobei

Food and Machinery

An effective method to extract Cyanobacteria polysaccha-ride was established in this study and a high yield of polysaccharide (25.1%) was achieved by optimizing extraction condition (hot water with ultrasonic treatment). After purification, a main purified polysaccharide (CB-2-1) with molecular weight of 8.4 kDa was collected and the compositions included rhamnose, arabinose, xylose, mannose, glucose and galactose, with mole percentages of 0.51%, 13.35%, 18.21%, 51.38%, 4.87% and 11.67%, respectively. The results of NMR showed that the CB-2-1 component of cyanobacteria polysaccharide was mainly α-type glycosidic bond. Moreover, the purified CB-2-1 polysaccharide had great anti-oxidant activities. The highest scavenging activities of DPPH …

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Preparation Of Low Lactose Milk With High Hydrolysis Rate And Analysis Of Sugar, Wu Taoying, Cheng Yunhui, Zhao Liangzhong, Ouyang Lin, Xu Zhou Feb 2018

Preparation Of Low Lactose Milk With High Hydrolysis Rate And Analysis Of Sugar, Wu Taoying, Cheng Yunhui, Zhao Liangzhong, Ouyang Lin, Xu Zhou

Food and Machinery

To determine the optimum conditions for the production of low lactose milk by enzyme method, the hydrolysis process of low lactose milk was optimized by the response surface method, with the hydrolysis rate of lactose as an index. The results were as follows: the ratio of enzyme to substrate (\[E\]/\[S\]) was 1.50‰, and the hydrolysis was undertaken at 38.15 ℃ for 3.0 h. Under these conditions, the lactose hydrolysis rate of low lactose milk was 92.67%. Moreover,14.02% of the oligosaccharides were detected by HPLC detection, which showed β-galactosidase could hydrolysis lactose and turn glycosidic.

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Thomas, Norman (Fa 1129), Manuscripts & Folklife Archives Feb 2018

Thomas, Norman (Fa 1129), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1129. Paper titled “Traditional Recipes” in which Norman Thomas details how to prepare various dishes ranging from opossum and porcupine to maple syrup and molasses taffy. Paper is based on information collected by Thomas from close relatives and family friends.

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Adoptable Interventions, Human Health, And Food Safety Considerations For Reducing Sodium Content Of Processed Food Products, Abimbola Allison, Aliyar Fouladkhah Feb 2018

Adoptable Interventions, Human Health, And Food Safety Considerations For Reducing Sodium Content Of Processed Food Products, Abimbola Allison, Aliyar Fouladkhah

Agricultural and Environmental Sciences Faculty Research

Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to …

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Contractile Response Of Bovine Lateral Saphenous Vein To Ergotamine Tartrate Exposed To Different Concentrations Of Molecularly Imprinted Polymer, Manoj B. Kudupoje, James L. Klotz, Alexandros Yiannikouris, Karl A. Dawson, Kyle R. Mcleod, Eric S. Vanzant Feb 2018

Contractile Response Of Bovine Lateral Saphenous Vein To Ergotamine Tartrate Exposed To Different Concentrations Of Molecularly Imprinted Polymer, Manoj B. Kudupoje, James L. Klotz, Alexandros Yiannikouris, Karl A. Dawson, Kyle R. Mcleod, Eric S. Vanzant

Animal and Food Sciences Faculty Publications

Ergot alkaloids, in their active isomeric form, affect animal health and performance, and adsorbents are used to mitigate toxicities by reducing bioavailability. Adsorbents with high specificity (molecularly imprinted polymers: MIP) adsorb ergot alkaloids in vitro, but require evaluation for biological implications. Using ex vivo myography, synthetic polymers were evaluated for effects on the bioactivity of ergotamine tartrate (ETA). Polymers were first evaluated using isotherms. Lateral saphenous veins were collected from 17 steers for four independent studies: dose response of ETA, adsorbent dose response, validation of pre-myograph incubation conditions and MIP/ non-molecularly imprinted polymer (NIP) comparison. Norepinephrine normalized percent contractile response …

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The Therapeutic Potential Of Natural Products From Vaccinium Berries For Viral And Lung Diseases Through An Improved Lc-Ms-Based Chemometric Approach, Vanya I. Petrova Feb 2018

The Therapeutic Potential Of Natural Products From Vaccinium Berries For Viral And Lung Diseases Through An Improved Lc-Ms-Based Chemometric Approach, Vanya I. Petrova

Dissertations, Theses, and Capstone Projects

Smoking is a global epidemic that creates serious health and economic burden. It is the primary, preventative factor for the majority of causes of death worldwide. Analysis of publicly available data revealed that smoking prevalence rates among the youth in developing countries, especially in Bulgaria, are alarmingly high. The Bulgarian population has one of the highest percentages of smokers and the second highest rate among teenage girls. Consequently, chronic diseases affected by smoking, such as chronic obstructive pulmonary disorder (COPD), have been increasing there in the last five years. Poland, on the other hand, is an exemplary outlier for the …

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Lowering Greening Of Cookies Made From Sunflower Butter Using Acidic Ingredients And Effect On Reducing Capacity, Tryptophan And Protein Oxidation, Sihui Liang, Hanh Lan Tran, Lilian Were Jan 2018

Lowering Greening Of Cookies Made From Sunflower Butter Using Acidic Ingredients And Effect On Reducing Capacity, Tryptophan And Protein Oxidation, Sihui Liang, Hanh Lan Tran, Lilian Were

Food Science Faculty Articles and Research

Lowering of greening formed from oxidized chlorogenic acid (CGA) and amino groups, and favoured at alkaline pH, was investigated using acidic ingredients (sour cream, buttermilk, yoghurt, and honey) in sunflower butter cookies. Cookies with maple syrup added were used as a positive control. Changes in greening intensity, greening reactants (total phenols, CGA, protein), antioxidant capacity, tryptophan and Schiff base fluorescence were measured. Percentage greening, pH and aw of cookies followed the same order: maple syrup> sour cream ≥ buttermilk> yoghurt> honey. pH was positively correlated with greening intensity (r=0.77) and negatively correlated with CGA (r=-0.96). Total phenolic content, antioxidant capacity, …

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Study On The Characteristics Of Simulated Dough Of Starch From Different Sources, Lu Danni, Zhang Hui Jan 2018

Study On The Characteristics Of Simulated Dough Of Starch From Different Sources, Lu Danni, Zhang Hui

Food and Machinery

In order to study the effect of different starch on dough, several different kinds of starch and gluten were mixed to form simulated dough. The characteristics of mixed powder gelatinization, rheological properties, simulated dough moisture distribution, microstructure and quality characteristics of prepared bread were analyzed, so as to explore the effect of different types of starch on dough. The results showed that the gelatinization temperature of simulated dough system decreased, the gelatinization viscosity of potato starch and legume starch was higher, and the hardness and chewiness of pea starch simulated dough system were higher. The storage modulus (G′) and loss …

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Study On The Molecular Mechanism Of The Effects On Emulsifying Properties Of Pea Proteins, Lu Juhui, Zhong Fang, Chen Maoshen Jan 2018

Study On The Molecular Mechanism Of The Effects On Emulsifying Properties Of Pea Proteins, Lu Juhui, Zhong Fang, Chen Maoshen

Food and Machinery

The emulsifying properties of pea proteins and the molecular mechanism that affected the emulsifying properties were investigated in this study. The pea protein powder was used to prepare emulsions using soy bean oil by homogenizing technique. The parameters of the emulsions were studied including the emulsifying property, stability, interfacial adsorption property and the competitive adsorption of components of pea proteins. The results indicated that when the protein concentration was within 1 to 30 mg/mL, with the increasing of concentration, the particle size of emulsions was decreasing, the emulsifying property and stability improved, and protein aggregates were losing the superiority in …

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The Effect Of Complex Crosslinker On The Properties Of Potato Crosslinked Starch By Microwave, Zhang Jiayan, Xiong Jianwen, Qin Zhanjun, Zhao Pin Jan 2018

The Effect Of Complex Crosslinker On The Properties Of Potato Crosslinked Starch By Microwave, Zhang Jiayan, Xiong Jianwen, Qin Zhanjun, Zhao Pin

Food and Machinery

The potato cross-linked starch was prepared by using microwave-assisted method equipment, combining the compound crosslinking agents, sodium trimetaphosphate and sodium tripolyphosphate. The physical and chemical properties of the crosslinked starch were measured and the effects of compound crosslinking agent and microwave-assisted method effect on the properties of potato starch were studied. The results showed that the content of combined phosphorus and resistant starch obtained by compound crosslinking agent and microwave-assisted method were high, and the swelling degree and the solubility were low, with the better thermal and the shear stabilities and the easier re-trogradation. The results of scanning electron microscopy …

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Rna-Seq Analysis Of Improving Mechanism For Cardiac Hypertrophy Of A Propolis Product, Sun Yanru, Han Mingfeng, Shen Zhenhuang, Wu Zhenhong, Miao Xiaoqing Jan 2018

Rna-Seq Analysis Of Improving Mechanism For Cardiac Hypertrophy Of A Propolis Product, Sun Yanru, Han Mingfeng, Shen Zhenhuang, Wu Zhenhong, Miao Xiaoqing

Food and Machinery

To study the improving mechanism of a propolis product on cardiac hypertrophy, spontaneously hypertensive rats (SHRs) were picked as animal models.After continuous infusion of this propolis product for 35 d, left ventricular index were calculated and RNA-Seq was performed. Differentially expressed genes (DEGs) were screened with the following GO enrichment analysis and KEGG metabolic pathway analysis. Totally 1 297 DEGs (91 DEGs were up-regulated and 1 206 DEGs were down-regulated) were selected. Results of KEGG metabolic pathways showed that 410 DEGs were enriched into 182 KEGG pathways, among which the top three DEGs enrichment is closely related to insulin signal …

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Changes In Volatile Compounds And Expression Pattern Of Genes Involved In Terpenoid Biosynthesis In Pulp Of Ponkan Fruit During Section-Drying, Yao Shixiang, Cao Qi, Xie Jiao, Deng Lili, Zeng Kaifang Jan 2018

Changes In Volatile Compounds And Expression Pattern Of Genes Involved In Terpenoid Biosynthesis In Pulp Of Ponkan Fruit During Section-Drying, Yao Shixiang, Cao Qi, Xie Jiao, Deng Lili, Zeng Kaifang

Food and Machinery

Both GC-MS and RNA-Seq were employed to investigate the changes in volatile compounds and expression pattern of genes involved in biosynthesis pathway of terpenoid in the pulp of Ponkan fruit during section-drying process. The results were as follows: ① 13 volatile components were identified from pulp of Ponkan fruit, among which seven components were terpenoid, accounting for more than 85% of the total volatile contents. ② The volatile constituents in pup were same between normal and disordered fruits. In fruits affected by section-drying, the content of total volatiles and terpenoid decreased to 32% and 22%, respectively, of normal fruits. A …

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Effect Of Venturi Tube-Based Cavitation On Preparation Of Chitosan Microspheres And Loading Antibacterial Agent, Zhang Kunming, Lu Xiaoju, Huang Yongchun, Huang Chengdu, Yang Feng, Huang Qiong Jan 2018

Effect Of Venturi Tube-Based Cavitation On Preparation Of Chitosan Microspheres And Loading Antibacterial Agent, Zhang Kunming, Lu Xiaoju, Huang Yongchun, Huang Chengdu, Yang Feng, Huang Qiong

Food and Machinery

In order to study the effect of venturi tube-based hydrodynamic cavitation on the ionic cross-linking preparation of chitosan microspheres and the encapsulation of methylisothiazolinone (MIT), which was used as a model antibacterial agent in this study. The effects of inlet pressure of venturi tube，cavitation time, chitosan concentration, mass ratio of chitosan and sodium tripolyphosphate (TPP), MIT concentration on the entrapment efficiency of chitosan microsphere were investigated, and the entrapment efficiency of microsphere prepared by venturi tube-based cavitation was compared with that prepared by conventional mechanical agitation. The results showed that the chitosan microspheres could be stably obtained by using venturi …

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Isolation And Identification Of Microorganism Affecting Eating-Quality In Fermented Fresh Rice Noodle, Chen Lanxuan, Yang Youwang, Zhou Hui, Tong Litao, Zhou Sumei, Yi Cuiping Jan 2018

Isolation And Identification Of Microorganism Affecting Eating-Quality In Fermented Fresh Rice Noodle, Chen Lanxuan, Yang Youwang, Zhou Hui, Tong Litao, Zhou Sumei, Yi Cuiping

Food and Machinery

Microorganism strains as the starter culture for the manufacture of fermented rice noodles were selected. A total of 41 yeasts and 60 lactic acid bacteria (LAB) were isolated from the traditional fermentation of rice noodles, and the enzymatic activities (catalase, β-glucosidase, lipase, α-amylase, proteolytic enzyme), growth under varied pH and temperatures, and acidification capability were characterized. Principal component analysis indicated that 11 isolates of yeast, and 19 isolates of LAB exhibited potential technological traits. After identification using internal transcribed spacer sequence for yeasts and 16S rRNA gene for LAB, the isolates were grouped into three yeast isolates and four LAB …

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Effect Of The Processing Parameters Of Electric Cooker On The Palatability Of Cooked Japonica Rice, Yang Yajing, Xia Shuqin, Yu Jingyang, Zhang Xiaoming, Fang Zhen, Li Jing, Su Ying Jan 2018

Effect Of The Processing Parameters Of Electric Cooker On The Palatability Of Cooked Japonica Rice, Yang Yajing, Xia Shuqin, Yu Jingyang, Zhang Xiaoming, Fang Zhen, Li Jing, Su Ying

Food and Machinery

In order to disclose the influence of processing parameters of electric cooker on the palatability of cooked japonica rice, the correlation between textureproperties, cooking characteristics and sensory quality was analyzed by partial least squares regression. The effect of processing parameters on the crucial physical and chemical indexes was also explored. Furthermore, the effect of the key processing parameters on the migration and distribution of water in the japonica rice kernel during the cooking process was investigated with the use of low field nuclear magnetic resonance. The results showed that the hardness and elasticity of texture properties and iodine blue value …

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Hot Air Drying Characteristics And Mathematical Model Of Oat Potato Compound Noodles, Li Yebei, Ren Guangyue, Qu Zhanping, Li Lulu, Duan Xu, Zhang Ledao Jan 2018

Hot Air Drying Characteristics And Mathematical Model Of Oat Potato Compound Noodles, Li Yebei, Ren Guangyue, Qu Zhanping, Li Lulu, Duan Xu, Zhang Ledao

Food and Machinery

The hot air drying characteristics of oat potato noodles were investigated, and the compound noodles were prepared by using oat potato flour. The hot air drying characteristics of compound noodles were studied at different temperatures, air velocity and noodle thickness, and the mathematical model was established. The resulted show that the drying time will be shorter with the higher the drying temperature. Moreover, it was found that the bigger the air velocity was the smaller the noodles thickness was. Comparing with the air velocity, the temperature and the noodles thickness had more effects on the drying rate of the compound …

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The Synergistic Antibacterial Effect Of Led Blue Light And Citric Acid Against Escherichia Coli, Yu Jianfeng, Xia Xiaolu, Cui Zhengwei, Chen Jian, Zhang Chuwei Jan 2018

The Synergistic Antibacterial Effect Of Led Blue Light And Citric Acid Against Escherichia Coli, Yu Jianfeng, Xia Xiaolu, Cui Zhengwei, Chen Jian, Zhang Chuwei

Food and Machinery

In order to develop a novel antibacterial method of food, the influences of the illumination intensity of LED blue light, the mass concentration of citric acid and temperature on the antibacterial property of Escherichia coli O157:H7 in nutrient broth were studied. The results demonstrated that under low temperature (12 ℃), the effect of LED blue light on the antibacterial property of Escherichia coli O157:H7 was better than that under room temperature (25 ℃), and the antibacterial efficiency increased with the increase of illumination intensity. Under low temperature, the influence of citric acid on E. coli O157:H7 was weak, but under …

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Study On Bacteriostatic Activities Of Alkaloid Extract From The Inedible Parts Of The Eggplant, Liu Yanfang, Zhang Dexin, Ding Yinyin Jan 2018

Study On Bacteriostatic Activities Of Alkaloid Extract From The Inedible Parts Of The Eggplant, Liu Yanfang, Zhang Dexin, Ding Yinyin

Food and Machinery

The alkaloid extracts of the inedible parts from the eggplant in food were investigated by the acteriostatic experiment and stability experimentS. The common ability of bacteria inhibiting nine kinds of common spoilage microorganisms, and the influences of the heat treatment, pH value, ultraviolet irradiation, the concentration of sucrose and NaCl concentration on it were also studied. The results showed that the extract had good antibacterial effect on yeast, bacteria and mould, and a significant bacteriostatic effect was better than that of 0.5% potassium sorbate; the thermal stability of the extract was good under the temprature of 121 ℃, while the …

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A High Sensitivity Non-Enzymatic Electrochemical Glucose Sensor Based On In-Sn@Nio Composite, Li Jiadan, Xu Hongmei, Zhao Xu Jan 2018

A High Sensitivity Non-Enzymatic Electrochemical Glucose Sensor Based On In-Sn@Nio Composite, Li Jiadan, Xu Hongmei, Zhao Xu

Food and Machinery

To further improve the performance of non-enzymatic electrochemical glucose sensor, a one-step in-situ oxidation method was used to prepare nickel oxide material directly grown on nickel foam. Moreover, the indium and tin ions were doped into the nickel oxide material during the growth process, and an In-Sn@NiO composite could be obtained. XPS measurement indicated that the indium and tin ions were successfully doped into nickel oxide material. Through the SEM images, the surface of the doped nickel oxide electrode showed a structure of nanorods instead of nanosheets. Compared with undoped material, the structures could benefit the transport of surface particles. …

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The Structure Design Of Supercritical Fluid Continuous Extractor With Piston Bin Chain, Zhu Yongren Jan 2018

The Structure Design Of Supercritical Fluid Continuous Extractor With Piston Bin Chain, Zhu Yongren

Food and Machinery

In order to improve the intermittent operation efficiency of supercritical fluid extraction, continuous extractor of piston bin chain was designed which moved Inlet and discharge operations outside of solvent extraction process to realize the continuous extraction. With the study on different combination of the single, double O-ring and v-shaped dust block ring, the curve of different for dynamic seal pressure, leakage and wear trip were summarized. The effectiveness of the seal and wear trip was confirmed by using the simulation analysis of the O-ring contact reliability. Moreover, the extractor of different components in succession was also designed for fractional extracts …

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Numerical Simulation And Optimization On Solid-Liquid Separation Performance Of Hydrocyclone, Wang Yong, Zeng Tao, Xu Yinxiang, Liu Shaobei, Zhang Changlian, He Yu Jan 2018

Numerical Simulation And Optimization On Solid-Liquid Separation Performance Of Hydrocyclone, Wang Yong, Zeng Tao, Xu Yinxiang, Liu Shaobei, Zhang Changlian, He Yu

Food and Machinery

Numerical simulation of the corn starch granule dynamics were performed by software of computational fluid mechanics to characterize the separation performance and separation process of hydrocyclone. The effects of parameters such as inlet velocity, split ratio, and feed concentration on separation efficiency of hydrocyclone were compared and analyzed, and the volume fraction distribution of different size starch granules in hydrocyclone was investigated. The response surface methodology (RSM) analysis of Box-Behnken experimental design to optimize parameters. The influence of inlet velocity, split ratio, and feed concentration on hydrocyclone separation efficiency were measured, and quadratic regression equations were constructed to examine the …

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