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2019

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Full-Text Articles in Food Science

Development Countermeasures Of Banana Industrial Chain Based On Its Storage Processing, Liu Zhongyi, Ma Qiyu, Fu Man, Gong Shouji, Huang Hai, Chen Deqiang, Huang Li Dec 2019

Development Countermeasures Of Banana Industrial Chain Based On Its Storage Processing, Liu Zhongyi, Ma Qiyu, Fu Man, Gong Shouji, Huang Hai, Chen Deqiang, Huang Li

Food and Machinery

Aiming at the lack of key link in banana industry chain, a new concept of ‘storage processing’ was put forward, including the storage-products and the relative processing technology. Restricted by the absence of key node in industrial chain, banana processing industry is always difficult to achieve substantive breakthrough. Based on modern food processing technologies, such as integrated crushing, browning control, thickening, low temperature preservation or drying, the whole banana fruit is processed into full fruit banana sauce or full fruit banana powder, by developing some storable and easy-to-mix whole jam or whole fruit powder. This can effectively achieve the storage …

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Research Progress Of Molecular Imprinting Technology Based On Boron Affinity Strategy, Xu Fei, Guo Meng, Ye Tai, Yuan Min, Cao Hui, Yu Jingsong, Yuan Ran, Xu Xiaozhe, Shi Jinghao, Yuan Hongen Dec 2019

Research Progress Of Molecular Imprinting Technology Based On Boron Affinity Strategy, Xu Fei, Guo Meng, Ye Tai, Yuan Min, Cao Hui, Yu Jingsong, Yuan Ran, Xu Xiaozhe, Shi Jinghao, Yuan Hongen

Food and Machinery

Boron affinity molecular imprinting technology has the advantages of high imprinting efficiency, strong affinity, and the combination and release of pH regulation because of the reversible covalent binding of boric acid ligands to cis-dihydroxy compounds, and it is widely used in separation and enrichment of cis-diol complexes base molecule. We introduced the application of boron affinity molecular imprinting technology in the identification and enrichment of nucleotides, sugars, glycoproteins, cells and bacteria, and prospected for the future development of this technology.

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Modeling And Experimental Verification Of Freeze Concentration (And Freeze Desalination) Progress Based On Characterizing The Volumetric Increment Of Materials, Ding Zhongxiang, Qinfrankg F, Yuan Jiaojiao, Jiang Runhua, Huang Simin, Shao Youyuan Dec 2019

Modeling And Experimental Verification Of Freeze Concentration (And Freeze Desalination) Progress Based On Characterizing The Volumetric Increment Of Materials, Ding Zhongxiang, Qinfrankg F, Yuan Jiaojiao, Jiang Runhua, Huang Simin, Shao Youyuan

Food and Machinery

A mathematical model was established to characterize the freeze concentration process based on the volume increase of materials, which was correlated with the crystallinity of the solution. The relationship between the height of liquid column and the solute concentration was measured on a multi-pass freeze concentrator. The results were compared with the model prediction and were used for model modification and the goodness of fit was high. The crystallization rate error was within 5%.

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Reconstruction Of Surface 3d Model Of Brown Rice Based On Point Cloud Data, Wu Jing, Tang Xiaohua, Yang Siping, An Jiaqiang, Li Tianjiao, Yang Jinshan Dec 2019

Reconstruction Of Surface 3d Model Of Brown Rice Based On Point Cloud Data, Wu Jing, Tang Xiaohua, Yang Siping, An Jiaqiang, Li Tianjiao, Yang Jinshan

Food and Machinery

In view of the morphological and structural characteristics of brown rice, use the non-contact laser scanning technology to acquire original point cloud on brown rice surface in the multi-section circular scanning way. The Poisson reconstruction algorithm is used to reconstruct the smoothed point cloud with normal information to obtain the ideal three-dimensional model of brown rice surface. The results show that the reconstructed brown rice model has smooth surface, clear outline, and obvious details such as rice ditch and germ, which can provide an effective digital model for the later improvement of rice processing technology.

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The Pseudophase Model Interpretation For The Antioxidant Efficiency Of Ferulic Acid And Its Alkyl Esters In Oil-In-Water Emulsion, Huang Shirong, Wan Hui, Yan Sinian, Chen Dongfang Dec 2019

The Pseudophase Model Interpretation For The Antioxidant Efficiency Of Ferulic Acid And Its Alkyl Esters In Oil-In-Water Emulsion, Huang Shirong, Wan Hui, Yan Sinian, Chen Dongfang

Food and Machinery

Four ferulic acid alkyl esters were obtained by the direct esterification reaction of ferulic acid with the respective alcohols (ethanol, butanol, octanol and dodecanol). The antioxidant efficiencies of ferulic acid and its alkyl esters in bulk methanol solution and in 2∶8 rapeseed oil-in-water emulsions were determined by the DPPH assay and the Schaal oven test, respectively. Results showed that ferulic acid had the highest antioxidant efficiency in methanol solution, with its DPPH scavenging abilities 0.967 mmol Trolox/mol. Ferulic octyl ester has a maximum of antioxidant efficiency in rapeseed oil emulsions. For the emulsions with the addition of ferulic octyl ester …

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Research On Apple Classification Algorithm Based On Homomorphic Filtering And Improved K-Means Algorithm, Wang Yangyang, Huang Xun, Chen Hao, Huang Lun, Lei Yangbo Dec 2019

Research On Apple Classification Algorithm Based On Homomorphic Filtering And Improved K-Means Algorithm, Wang Yangyang, Huang Xun, Chen Hao, Huang Lun, Lei Yangbo

Food and Machinery

Homomorphic filtering and improved k-means algorithm were used to solve the problem of apple surface reflection and apple shadow caused by uneven light during apple grading. Before homomorphic filtering, the apple image was converted from RGB space to HSV space. Then the V component of HSV space was enhanced by homomorphic filtering to minimize the impact of uneven light. For the traditional K-means clustering algorithm, distance measurement method, determination of clustering number and initial center point were newly added, which can better remove the influence of apple shadow on image segmentation. The Qin Guan apples in Fu Xian county of …

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Liquor Hop Contour Detection Based On Image Processing, Yang Jingxian, Ren Xiaohong Dec 2019

Liquor Hop Contour Detection Based On Image Processing, Yang Jingxian, Ren Xiaohong

Food and Machinery

Based on the traditional experience of liquor-receiving according to liquor hop, Computer vision is used instead of human eyes, the video images of liquor-receiving is captured by CCD, and the images of hops with different liquor degrees are preprocessed by histogram equalization and image corrosion to eliminate the influence of high light noise. Then hops contour is compared with different edge detection algorithms. Besides, the combination of OTSU algorithm and Canny edge detection algorithm can better realize the segmentation of hops and background, and clear edge contour is extracted. Through the pattern recognition of Daqing flower and Xiaoqing flower images, …

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Effect Of High Temperature Treatment On Beef Fatty Acid And Fat Oxidation, Ke Hairui, Kang Huaibin, Cheng Weiwei, Cai Chaoqi Dec 2019

Effect Of High Temperature Treatment On Beef Fatty Acid And Fat Oxidation, Ke Hairui, Kang Huaibin, Cheng Weiwei, Cai Chaoqi

Food and Machinery

Fresh cattle longissimus dorsi muscle was heated at 110, 115 and 121 ℃ for 5, 10, 15, 20 min respectively. The effects of high temperature on fatty acid composition and fat oxidation in cattle longissimus dorsi muscle were researched by gas chromatography. The results showed that: at 121 ℃, the oxidation rate of intramuscular fat was significantly higher than that at 110 ℃ and 115 ℃ (P<0.05); the content of saturated fatty acid (SFA) increased significantly (P<0.05), and the content of unsaturated fatty acid (UFA) decreased (P<0.05); SFA was not significantly affected by high temperature treatment temperature (110, 115 ℃) (P>0.05), and was significantly affected by treatment time (P<0.05), while heat treatment temperature and time had significant effects on UFA content (P<0.05); the content of short chain and medium chain fatty acids increased due to the fracture and degradation of long chain saturated fatty acids.

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Detection Of Pentachlorophenol In Fishery Water Using Surface-Enhanced Raman Spectroscopy, Zhang Luwen, Yu Wansong, Xia Sujie, Chen Yan, Wang Ke Dec 2019

Detection Of Pentachlorophenol In Fishery Water Using Surface-Enhanced Raman Spectroscopy, Zhang Luwen, Yu Wansong, Xia Sujie, Chen Yan, Wang Ke

Food and Machinery

A method for rapid determination of pentachlorophenol in fishery water was established by surface-enhanced Raman spectroscopy (SERS). The concentrated gold colloid was prepared to use as Raman substrate according to the classic method, and the optimal SERS enhancement effects were obtained by adjusting the pH of the system, optimizing the coagulants, nanoparticles volume and adsorption time. The method had a good linearity between the peak intensity and the pentachlorophenol concentration in the range of 0.2～4.0 μg/mL, and the detection limit was 0.5 μg/mL. The recovery ranged from 78.74% to 112.30%, and the relative standard deviation was between 6.1%～11.3%. The sensitivity …

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Identification Of Nitrofuran Metabolites In Chicken By Using Surface-Enhanced Raman Spectroscopy Coupling With Principal Component Analysis-Linear Discriminant Analysis, Guo Hongqing, Liu Muhua, Yuan Haichao, Zhao Jinhui, Tao Jinjiang, Chen Jian, Xu Ning Dec 2019

Identification Of Nitrofuran Metabolites In Chicken By Using Surface-Enhanced Raman Spectroscopy Coupling With Principal Component Analysis-Linear Discriminant Analysis, Guo Hongqing, Liu Muhua, Yuan Haichao, Zhao Jinhui, Tao Jinjiang, Chen Jian, Xu Ning

Food and Machinery

Surface-enhanced Raman spectroscopy (SERS) using gold (Au) nanoparticles and NaCl solution as SERS enhanced substrate was applied to rapidly identify furaltadone metabolite (AMOZ) and nitrofurantoin metabolite (AHD) residues in chicken samples. The background interference was eliminated by using adaptive iterative re-weighted penalized least squares (air-PLS), and the spectra data was preprocessed by standard normalization. The samples of four groups, i.e. chicken extract containing AHD, AMOZ, AHD and AMOZ, and control, were marked in sequence, and the identification model was established by combining the principal component analysis and linear discriminant analysis (PCA-LDA). The experimental results showed that the correct discriminant rate …

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Rapid Determination Of 14 Glucocorticoids In Grass Carp Using Quechers Coupled With Uplc-Q/Orbitrap Ms, Li Tao, Yang Xiao, Sun Guifang, Song Yang, Zhou Xinwang Dec 2019

Rapid Determination Of 14 Glucocorticoids In Grass Carp Using Quechers Coupled With Uplc-Q/Orbitrap Ms, Li Tao, Yang Xiao, Sun Guifang, Song Yang, Zhou Xinwang

Food and Machinery

A simple and rapid method for the simultaneous determination of 14 kinds of glucocorticoids in grass carp was developed by the QuEChERS method coupled with ultra performance liquid chromatography quadrupole/electrostatic field orbitrap high resolution mass spectrometry (UPLC-Q/Orbitrap MS). The results indicated that the linearity of all the 14 glucocorticoids ranged from 2.0 ng/mL to 100.0 ng/mL with the correlation coefficients greater than 0.999. The LOD is in the range of 1.3~6.0 μg/kg and the LOQ is in the range of 4.5~20.0 μg/kg. The recoveries were in the range of 76.9% to 103.3%, with the precursor ions （n=6） in the range …

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Design Of Monitoring System For Soybean Powder Spray Drying Tower Based On Fuzzy Pid, Hou Qiang, Xu Ying, Tian Siqing Dec 2019

Design Of Monitoring System For Soybean Powder Spray Drying Tower Based On Fuzzy Pid, Hou Qiang, Xu Ying, Tian Siqing

Food and Machinery

Based on the characteristics of large delay and strong coupling in spray drying, a monitoring system of spray drying tower for soybean flour based on fuzzy PID is designed. According to the technological requirements, a cascade fuzzy control scheme is adopted for spray drying tower. The main circuit adopts fuzzy PID control, and the secondary loop adopts PI control. The upper and lower computer monitoring adopts Kingview and SIEMENS S7-300 series PLC. The simulation results show that the cascade fuzzy PID control has the advantages of fast speed, small overshoot and strong robustness compared with the conventional PID control.

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Dictection Of Special Spoilage Organisms Of Chicken Breast In Different Storage Conditions, Zhang Li, Yin Defeng, Zhang Dawen, Luo Linguang Dec 2019

Dictection Of Special Spoilage Organisms Of Chicken Breast In Different Storage Conditions, Zhang Li, Yin Defeng, Zhang Dawen, Luo Linguang

Food and Machinery

In order to explore the special spoilage organisms (SSO) of the chicken breast in different storage conditions, the fresh chicken breast of Ningdu Yellow chicken was used as the experimental material. Three preservation methods were used to preserve the chicken breast, including the tray aerobic packaging preservation under 4 ℃ and 25 ℃, vacuum packaging preservation under 4 ℃. The total number of colonies and TVB-N value of the chicken breast were measured during these preservation processes and their surface bacterial diversity was analyzed. The results showed that when the aerobic packaging chicken was stored for 7 days under 4 …

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Isolation And Identification Of Epimedium In Improving Sleep Function Of Mice, Hou Yunfei, Xu Deping Dec 2019

Isolation And Identification Of Epimedium In Improving Sleep Function Of Mice, Hou Yunfei, Xu Deping

Food and Machinery

Epimedium extracts was roughly separated by macroporous resin, and screened by mouse sleep aid and autonomic activity model. The active separation component is further screened by MCI and ODS chromatography column to separate the effective components to obtain 4 monomer ingredients. Identified by nuclear magnetic resonance structure, the four monomers were: epimedin C, epimedin B, icariin, icarisid. The results showed that epimedin C and icariin effectively increased the rate of sleep in mice, prolonged the sleep time, and reduced the number of activities and standing times. And the effect of epimedin C is better. The main functional component of epimedium …

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Purification Of Antioxidant Peptides From The Meat Of Oncomelania Sinensis And Its In Vivo And In Vitro Of Mice Activity, Wu Mingze, Wang Xiao, Hu Xianghao, Ma Qinglin, Li Yanan, Dong Danhua, Gao Peng, Dai Long Dec 2019

Purification Of Antioxidant Peptides From The Meat Of Oncomelania Sinensis And Its In Vivo And In Vitro Of Mice Activity, Wu Mingze, Wang Xiao, Hu Xianghao, Ma Qinglin, Li Yanan, Dong Danhua, Gao Peng, Dai Long

Food and Machinery

Ultrafiltration, macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used to separate and purify the enzymatic hydrolysate of Chinese roundabout meat. DPPH free radical scavenging rate, ABTS radical scavenging rate, iron reduction capacity (FRAP) and oxygen free radical absorbability (ORAC) were used as indicators to prepare antioxidant peptides with high purity and strong antioxidant activity. Enzyme activity and MDA production were measured. The results showed that the antioxidant activity of the enzyme hydrolysate after ultrafiltration was the strongest when the molecular weight was ＜1 kDa. Macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used …

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Study On The Nutrient Composition And Antioxidant Activity Of Highland Barley Bran, Xiang Zhuoya, Xia Chen, Yang Kaijun, Liu Tinghui, Chen Jian, Zhu Yongqing, Xun Guolun, Zhang Yingjiao, Lin Changbin, Huang Qiaolian Dec 2019

Study On The Nutrient Composition And Antioxidant Activity Of Highland Barley Bran, Xiang Zhuoya, Xia Chen, Yang Kaijun, Liu Tinghui, Chen Jian, Zhu Yongqing, Xun Guolun, Zhang Yingjiao, Lin Changbin, Huang Qiaolian

Food and Machinery

In order to improve the comprehensive utilization and additional value of highland barley bran, the nutritional components of highland barley bran were explored. The results showed that starch, protein and crude fiber were the main components of the two kinds of highland barley bran, and the contents of crude protein, crude fiber and ash were higher than those of highland barley whole grains. Among them, the content of Mg, P and Ca were high, and amino acids were abundant. The content of total polyphenols was 6.30 mg/g and 9.05 mg/g, respectively, and anthocyanins of black highland barley bran were 7.0 …

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Effect Of Subcritical Extraction On Quality Of Upper Surplus Tobacco Leaves, Yao Qian, Ma Yiqiong, Wang Xinzhong, Cheng Liangkun, Sun Jiuzhe, Chen Wei, Liu Chao, Wang Baolin, Ma Bobo, Yang Yongfeng Dec 2019

Effect Of Subcritical Extraction On Quality Of Upper Surplus Tobacco Leaves, Yao Qian, Ma Yiqiong, Wang Xinzhong, Cheng Liangkun, Sun Jiuzhe, Chen Wei, Liu Chao, Wang Baolin, Ma Bobo, Yang Yongfeng

Food and Machinery

In order to classify the use direction of subcritical extraction technology in upper surplus tobacco of Henan, three upper surplus tobacco of Henan were used as materials and were extracted by dimethyl ether and butane, to evaluate the quality variation and characteristic of subcritical extraction sample from three aspects of conventional chemical component, mainstream smoke content and sensory quality, by normal sample as control. The result showed that: ① The subcritical extraction technique does not introduce extractant into the treatment of tobacco leaves. ② Subcritical extraction tobacco’s nitrogen, nicotine and protein content decreased significantly, and reach significant level with control, …

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Optimization On Fermentation Conditions And The Antioxidant Characteristics Of Chinese Quinoa Rice Wine, Zhang Wengang, Zhang Jie, Dang Bin, Yang Xijuan Dec 2019

Optimization On Fermentation Conditions And The Antioxidant Characteristics Of Chinese Quinoa Rice Wine, Zhang Wengang, Zhang Jie, Dang Bin, Yang Xijuan

Food and Machinery

Conditions for the production of Chinese quinoa rice wine by liquefaction method were optimized using Qingli 2 as raw material, and the changes of antioxidant characteristics of the fermentation liquid were studied. Results showed that quinoa optimized liquefaction parameters were: high temperature α-amylase dosage of 6 U/g, liquefaction temperature 95 ℃, time 50 min. The optimal saccharification processes for quinoa was saccharification enzyme dosage of 100 U/g, saccharification temperature of 70 ℃ and saccharification time of 150 min. The best main fermentation conditions of the quinoa saccharide were: material to water ratio of 1∶4 （g/mL）, yeast addition amount of 4.0%, …

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Effect Of Cold Maceration Treatments On Color Quality And Flavor Characteristics Of Dry Red Wine, Li Binbin, Du Zhancheng, Wu Min, Zhou He, Li Xuewen Dec 2019

Effect Of Cold Maceration Treatments On Color Quality And Flavor Characteristics Of Dry Red Wine, Li Binbin, Du Zhancheng, Wu Min, Zhou He, Li Xuewen

Food and Machinery

The effects of cold maceration(CM) temperature and time on the color index and flavor characteristics of dry red wine were investigated with Merlot grape as the test material, and the comprehensive evaluation was carried out by principal component analysis. The results showed that CM could increase the content of phenolic substances in wine, extend the macerating time was beneficial to the accumulation of total pigments, and improve the color and stability of wine. Quantitative description analysis showed that CM temperature and time significantly affected the quality of wine aroma characteristics and taste, the aroma intensity was positively correlated with the …

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Study On The Quality And Flavor Of Ham-Flavored Fermented Meat Products, Hou Tingting, Liu Xin, Tian Xuezong, Piao Chunxiang, Cui Mingxun, Li Guanhao Dec 2019

Study On The Quality And Flavor Of Ham-Flavored Fermented Meat Products, Hou Tingting, Liu Xin, Tian Xuezong, Piao Chunxiang, Cui Mingxun, Li Guanhao

Food and Machinery

Fermented ham generally has a high salt content. Excessive sodium intake could cause cardiovascular diseases. In order to reduce the content of sodium salt in ham and improve its nutritional characteristics, the effect of substituting 30% sodium chloride by potassium lactate and L-arginine in some physicochemical characteristics of dry-cured ham, including color, moisture content, protein content, texture characteristics, thiobarbitur acid value and flavor throughout the post-salting stage, was evaluated. The results showed that the substituting 30% sodium chloride with different ratios of potassium lactate and L-arginine could effectively reduce the sodium content in fermented meat products while these substituting did …

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Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves, Zhang Yingmin, Ren Guangyue, Qu Zhanping, Jin Liwei, Duan Xu, Zhang Ledao Dec 2019

Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves, Zhang Yingmin, Ren Guangyue, Qu Zhanping, Jin Liwei, Duan Xu, Zhang Ledao

Food and Machinery

In order to optimize the hot air drying process of fresh sweet potato leaves and improve its drying quality, the pretreatment of sweet potato leaves before hot air drying was carried out by ultrasonic and blanching, and different ultrasonic power, temperature, time and proportion of blanching liquid, temperature. The effect of time on chlorophyll, rehydration, chromatic aberration, drying characteristics, energy consumption and microstructure of sweet potato leaves after hot air. The experimental results showed that the optimal ultrasonic conditions are: time 10 min, power 300 W, temperature 40 ℃, the ultrasonic pretreatment of sweet potato leaves has a higher drying …

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Research Progress On Extracting Chitin From Shrimp Shells By Ionic Liquids, Li Yan, Gao Jing, He Xiaoyan, Yan Laixi Dec 2019

Research Progress On Extracting Chitin From Shrimp Shells By Ionic Liquids, Li Yan, Gao Jing, He Xiaoyan, Yan Laixi

Food and Machinery

In this paper, the extraction of chitin from shrimp shells with ionic liquids was reviewed in terms of the dissolution characteristics of chitin and shrimp shells in ionic liquids, and composition analysis and structure characterization of the chitin extract. Provide a theoretical basis for utilization of shrimp waste.

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In-Situ Adsorption Kinetics Of Macroporous Resin On Natamycin, Zheng Yingying, Wang Dahong, Xu Peng, Shen Wenhao, Zhang Ying Dec 2019

In-Situ Adsorption Kinetics Of Macroporous Resin On Natamycin, Zheng Yingying, Wang Dahong, Xu Peng, Shen Wenhao, Zhang Ying

Food and Machinery

In this study, the static adsorption behavior and desorption effects of 9 kinds of macroporous resins on natamycin were investigated. The static adsorption kinetics and isothermal adsorption process of the resins were discussed. The in-situ adsorption effects of the macroporous resins on natamycin were also studied in Streptomyces natalensis HW-2 fermentation broth. The results showed that the adsorption and desorption effects of HPD300 and HPD450 resins on natamycin were better, the adsorption rates were 83.47% and 96.14%, respectively. The desorption rates were 95.22% and 85.42%, respectively, and the adsorption capacity was 0.63 and 0.72 mg/g dry resins, respectively. HPD450 was …

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Design And Experiment Of Online Detection Pallets For Pomelo Fruit Based On Spectral Technique And Optical Simulation, Sun Xiaopeng, Xu Sai, Lu Huazhong Dec 2019

Design And Experiment Of Online Detection Pallets For Pomelo Fruit Based On Spectral Technique And Optical Simulation, Sun Xiaopeng, Xu Sai, Lu Huazhong

Food and Machinery

Combined with optical simulation analysis of Trace pro software, a delivery tray suitable for online detection of pomelo fruit is designed. Through the method of structure optimization and material replacement, the tray model with high irradiance/illumination value in the simulation results was processed in kind pomelo fruit was placed on a tray, and the diffuse transmission spectra of pomelo fruit were collected and compared on an independent spectral platform. The optimal tray with test results and pomelo fruit were used for spectral collection. After the spectral data pretreatment, the spectral characteristic points were extracted by continuous projection algorithm (SPA), and …

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Release Condition And Sustained-Release Behavior Simulation Of Grass Carp (Ctenopharyngodon Idella) Fish Oil Microcapsule Core Material, Liu Xiaoli, Wei Changqing, Xia Wenshui Dec 2019

Release Condition And Sustained-Release Behavior Simulation Of Grass Carp (Ctenopharyngodon Idella) Fish Oil Microcapsule Core Material, Liu Xiaoli, Wei Changqing, Xia Wenshui

Food and Machinery

With grass carp fish oil as core material, soybean protein isolate and chitosan as composite wall material, fish oil microcapsules were prepared by ultrasonic assisted homogenization and spray drying. In order to determine the release performance of core materials under different storage temperature, relative humidity and light intensity, the release kinetics of microcapsules under different storage conditions were investigated. The results indicated that release kinetic equations were significant and credible, with R2 greater than 0.97. Moreover, the release mechanism parameters were fouls less than 1 under theconditions of 4~50 ℃ and 34% relative humidity, which belonged to the diffusion-limited …

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Preparation And Characterization Of New High-Potency Dipeptide Sweetener, Mu Xiaoqing, Yan Rian, Tan Qikun, Hu Jing, Zhou Hua Dec 2019

Preparation And Characterization Of New High-Potency Dipeptide Sweetener, Mu Xiaoqing, Yan Rian, Tan Qikun, Hu Jing, Zhou Hua

Food and Machinery

N-{N-[3-methyl-3-(3,4-methylenedioxyphenyl) butyl]-α-L-aspartyl}-L-phenylalanine methyl ester is a new sweetener of neotame analogues. In this paper, to synthesize this sweetener, designed the strategy to obtain the key intermediate 3-methyl-3-(3,3- methylenedioxyphenyl) butyraldehyde. Use 3,4-methylenedioxybenzenboronic acid and 3,3-dimethylacrylic acid as starting material through Heck reaction, esterification and DIBAL-H reduction to get the intermediate successfully. Then the target sweetener was synthesized by the reductive amination of 3-methyl-3-(3,4-methylenedioxyphenyl) butyraldehyde with aspartame, which was catalyzed by palladium/carbon under the hydrogen atmosphere. The structure of the final product was identified by NMR, IR and HRMS, and the results matched with the desired sweetener. After being verified by sensory …

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Effect Of Damaged Starch Content Of Wheat Flour On Fermentation Characteristics Of Dough, Zhang Bei, Zhang Jian, Li Mengqin, Ai Zhilu, Zhang Yifan, Zheng Wengang Dec 2019

Effect Of Damaged Starch Content Of Wheat Flour On Fermentation Characteristics Of Dough, Zhang Bei, Zhang Jian, Li Mengqin, Ai Zhilu, Zhang Yifan, Zheng Wengang

Food and Machinery

The effect of damaged starch (DS) content on dough rheological properties of fermentation and steamed bread quality were studied by using medium gluten flour and high gluten flour as raw materials. The results showed that the rheological index of fermentation, specific volume, whiteness and sensory scores of steamed bread first increased and then decreased with the increasing DS content. When the medium gluten flour DSUc was 25.11 and high gluten flour DSUc was 25.60, the dough exhibited better fermentation property with the maximum value of Hm, gas production and holdup rate of CO2, steamed bread had a higher …

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Effect Of Thickness On Moisture Transfer During Far-Infrared Drying Of Dioscorea Opposite, Zhou Siqing, Duan Xu, Ren Guangyue, Zhang Meng, Ma Li, Che Xinzi Dec 2019

Effect Of Thickness On Moisture Transfer During Far-Infrared Drying Of Dioscorea Opposite, Zhou Siqing, Duan Xu, Ren Guangyue, Zhang Meng, Ma Li, Che Xinzi

Food and Machinery

The water diffusion characteristics of drying dioscorea opposite during by far infrared were investigate. The dehydration of Dioscorea opposite by Far-infrared drying equipment. The technology of low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were applied to measured moisture content of D. opposite during drying. Comprehensive consideration results of LF-NMR, MRI, drying curve and drying rate. Water diffusion characteristics of D. opposite with different slice thickness (4, 8, and 12 mm) during drying were analyzed, and the thin-layer drying were modeled. The results showed that the drying rate shortly and rapidly increased and then gradually decreased. The …

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Determination Of 19 Kinds Of Organchlorine Pesticide Residues In Apple-Pear By Using Gas Chromatography-Mass Spectrometry Coupled With Solid-Phase Extraction, Yao Yunheng, Bai Longlü, Wu Lunpeng, Wu Xinzi, Yi Tao, Qin Zhenning, Ren Xiuli Dec 2019

Determination Of 19 Kinds Of Organchlorine Pesticide Residues In Apple-Pear By Using Gas Chromatography-Mass Spectrometry Coupled With Solid-Phase Extraction, Yao Yunheng, Bai Longlü, Wu Lunpeng, Wu Xinzi, Yi Tao, Qin Zhenning, Ren Xiuli

Food and Machinery

An analytical method for the simultaneous determination of 19 kinds of organochlorine pesticides in apple-pear was established based on optimized solid-phase extraction coupled with gas chromatography-mass spectrometry（SPE-GC/MS）. Different extraction conditions, included extraction solvent, extraction solvent volume, sample weight, solid phase extraction clean-up and eluent were optimized during the sample pretreatment. The quantification were analyzed by GC/MS in selected ion monitoring （SIM） mode and the external standard method. The method showed good linearity (R2≥0.996 7) for all the pesticides. The recoveries at three spiked levels (20, 40, and 200 μg/kg) ranged from 86.1% to 108.9% with the relative standard …

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Legislative Review And Optimization Of The Crimes In The Field Of Food Safety In China, Yin Wei Dec 2019

Legislative Review And Optimization Of The Crimes In The Field Of Food Safety In China, Yin Wei

Food and Machinery

According to the legal text and the practice of operation, the current Chinese criminal legislation on food safety mainly includes the regulations of food operators and food safety regulators. However, many problems were found currently in the relevant legislation on crimes in Chinese food safety, including neglecting the social characteristics of the victims, violating the principles of the entire process of food safety control, and seriously incompatible with social hazards. Therefore, it is necessary to improve the legal status of victims-priority in economic compensation, and establish a food safety offense system based on the principle of full-process control. It is …

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