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2019

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Articles 121 - 150 of 818

Full-Text Articles in Food Science

Diversity Of Antibiotic Resistant Bacteria Isolated From Cold Fresh Chicken Handlers’ Hands, Huang Liujuan, Shao Yi, Feng Bo, Zhou Changyan Oct 2019

Diversity Of Antibiotic Resistant Bacteria Isolated From Cold Fresh Chicken Handlers’ Hands, Huang Liujuan, Shao Yi, Feng Bo, Zhou Changyan

Food and Machinery

In order to investigate the potential migration of antibiotic resistant (ART) bacteria from cold fresh chicken to humans during handling in production and consumption, selective culture technology and IonS5TM XL sequencing platform were used for counting and diversity analysis of tetracycline-(TETr) and sulfamethoxazole-resistant bacteria (SULr) on the surface of six handlers’ hands contacting with cold fresh chicken products. The results showed that the two ART bacteria from the handlers’ hands significantly increased to 4.80×10～2.66×106 CFU/cm2 after contacting with cold fresh chicken. Furthermore, 21 and 19 genera of shared flora were identified in the …

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Numerical Simulation Of Pulverizing Flow Field And Parameter Optimization Of The Mill, Mo Haijun, Ling Tao, Zhang Zejun Oct 2019

Numerical Simulation Of Pulverizing Flow Field And Parameter Optimization Of The Mill, Mo Haijun, Ling Tao, Zhang Zejun

Food and Machinery

The Fluent software was used to simulate the pulverization flow field of the “pulverizaing-disc grinding” two-stage mill. The influence and law of the blade distribution scheme on the circulating flow field were compared and analyzed. The parameters of the pulverizing blade were optimized by orthogonal design method. The rules of the blade deflection angle, the blade length and the blade pitch on the pulverization effect were analyzed, and the influence of the blade rotation speed on the pulverization effect was further discussed. The material pulverization was experimented to obtain the best performance parameters of the Mill. Taking the pulverization rotating …

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Construction Of Production Line Docking System Platform Based On Three-Dimensional Projection Matrix, Zhang Juanjuan, Shen Xiaoyu Oct 2019

Construction Of Production Line Docking System Platform Based On Three-Dimensional Projection Matrix, Zhang Juanjuan, Shen Xiaoyu

Food and Machinery

Due to the problems of torsion and swing of worktable in food machinery processing enterprises, errors happen to the docking in the mechanical processing. Therefore, a platform for the production line docking system, based on three-dimensional projection matrix, was designed to proposed to reduce docking error. Firstly, the three-dimensional motion platform of the system adopted a stepping motor controlled by pulse signal to achieve the limit control of machine tool. Secondly, the laser control of the system was realized by controlling the laser switch and the output power of the laser. Thirdly, the displacement measurement technology of Doppler frequency difference …

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Adaptive Analysis Of Material Mixing Uniformity In Double-Layer Stirred Microwave Reactor, Lv Zhimin Oct 2019

Adaptive Analysis Of Material Mixing Uniformity In Double-Layer Stirred Microwave Reactor, Lv Zhimin

Food and Machinery

Taking the mixing time and mixing times of double-layer stirred microwave reactor as the correlative characteristic variables, the fuzzy PID control method was adopted to control the material double-layer stirring structure of microwave reactor. Glass and alumina beads were used as the mixing medium to adjust the error feedback of the double-layer stirring. With the adaptive control, the material mixing uniformity control law of the double-layer stirred microwave reactor was established, and the material mixing uniformity was realized by obtaining the optimal control function of material mixing uniformity control. The simulation results showed that the uniformity of material mixing control …

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Dynamics Analysis Of Carden Circular Panetary Mechanism, Wang Bingbing, Li Meiqiu, Luo Jingbo, Fu Fangqin Oct 2019

Dynamics Analysis Of Carden Circular Panetary Mechanism, Wang Bingbing, Li Meiqiu, Luo Jingbo, Fu Fangqin

Food and Machinery

According to the motion law of the carden planetary mechanism, the equation of motion of the mechanism is solved by geometric analysis, and the dynamic equation of the mechanism is established from the point of view of energy. The change rule of the input torque and output generalized force with time is obtained, and the load spectrum of carden planetary mechanism is qualitatively. The response law of the system is analyzed and the factors affecting the dynamic characteristics of the system are studied. By comparing the simulation with the theoretical calculation, the feasibility of the study is proved, providing design …

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Evaluation Method Packaging Shapes Kansei Based On Computing With Words, Ning Tingzhou, Zhang Jinzhi, Ge Meiqin Oct 2019

Evaluation Method Packaging Shapes Kansei Based On Computing With Words, Ning Tingzhou, Zhang Jinzhi, Ge Meiqin

Food and Machinery

In order to accurately reflect the uncertainty of consumers' perceptual perception, this paper describes consumers' subjective judgment with hesitant fuzzy linguistic terminology set, analyses its operation rules, and constructs hesitant fuzzy CWW(computing with words) model. The case study shows that the aggregation of consumers' perceptual preferences in hesitant fuzzy terms and the realization of information aggregation through linguistic computation can help accurately reflect consumers' subjective perception, reduce consumers' uncertainty in perceptual judgment of packaging shape and support industrial designers to deal with consumers’ kansei opinions more accurately.

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Study On The Change Of Texture Characteristics Of Water Buffalo Meat During Low Temperature Storage, Li Chunyou, Fu Chunting, Yin Chaomin, Xu Jinrong, Huang Chengdu, Jin Guofeng Oct 2019

Study On The Change Of Texture Characteristics Of Water Buffalo Meat During Low Temperature Storage, Li Chunyou, Fu Chunting, Yin Chaomin, Xu Jinrong, Huang Chengdu, Jin Guofeng

Food and Machinery

The changes of texture characteristics of Guangxi water buffalo meat buffalo meat was investigated during low temperature storage using texture profile analysis. Moreover, the correlation among various indexes of beef texture characteristics of buffalo meat was also analyzed. The results indicated that the hardness, elasticity, chewiness and adhesiveness of buffalo meat decreased continuously with the prolongation of storage time, but the cohesiveness of buffalo meat was increasing. During cryopreservation, there was a significantly positive correlation between the hardness of buffalo meat and characteristics of elasticity, adhesiveness, and chewiness (P＜0.05), but no significant correlation between the cohesiveness of buffalo meat and …

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The Effects Of Drinking Compound Phosphate Water Before Slaughter On The Meat Quality Of Yanbian Yellow Cattle, Zhang Jintian, Hou Tingting, Liang Chengyun, Xu Hailin, Piao Chunxiang, Li Guanhao Oct 2019

The Effects Of Drinking Compound Phosphate Water Before Slaughter On The Meat Quality Of Yanbian Yellow Cattle, Zhang Jintian, Hou Tingting, Liang Chengyun, Xu Hailin, Piao Chunxiang, Li Guanhao

Food and Machinery

The effects of compound phosphate water with concentration of 0.05%, 0.10% and 0.15% before slaughter on the color, pH, water holding capacity and tenderness of post-mortem storage beef of Yanbian yellow cattle were investigated. The results showed that drinking compound phosphate water before slaughter could increase the a* value and water retention of Yanbian yellow beef during storage, thereby improving the color and tenderness of beef, and finally improving the quality of Yanbian yellow beef to a certain extent. It was found that drinking 0.10% compound phosphate water worked best.

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Preparation Of Mussel Meat Peptide-Zinc Chelate And Its Effect On Liver Protection, Wang Changlin, Wang Shengguang, Liu Xiaomei, Dai Long, Gao Peng Oct 2019

Preparation Of Mussel Meat Peptide-Zinc Chelate And Its Effect On Liver Protection, Wang Changlin, Wang Shengguang, Liu Xiaomei, Dai Long, Gao Peng

Food and Machinery

With the mussel meat as raw material, mussel meat peptide was prepared by optimum enzymatic hydrolysis process. Using the chelation rate as the index, the single factor experiment and response surface method were used to study the zinc-rich process of mussel meat peptide, and the optimal chelation process was optimized and to evaluate the liver protective effect of zinc-rich mussel meat peptide. The results showed that the optimal chelating process parameters were the chelating temperature was 70 ℃, the chelating pH value was 8.0 and the concentration ratio was 2.0 for 1.5 h, and chelation rate was 58.55%; The zinc-rich …

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Effects Of Different Drying Methods On Extraction Rate Of Onion Essential Oiland Its Dpph Radical Scavenging Activity, Wang Yueyue, Duan Xu, Ren Guangyue, Zhou Siqing Oct 2019

Effects Of Different Drying Methods On Extraction Rate Of Onion Essential Oiland Its Dpph Radical Scavenging Activity, Wang Yueyue, Duan Xu, Ren Guangyue, Zhou Siqing

Food and Machinery

In order to improve the extraction rate of onion essential oil and make the extraction process of onion essential oil easy to operate, three drying methods, including hot air drying (AD), vacuum freeze drying (FD) and microwave freeze drying (MFD), were used to make fresh onion powder. The essential oil of onion was extracted by distillation. The extraction rate and the DPPH free radical scavenging ability of three kinds of dried onion powder were compared. The extraction rate of onion essential oil from onion powder by wave freeze-drying was 4.57%, with shortest extraction time. The optimum extraction conditions of onion …

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Optimization Of Flash Extraction Process And Structure Identification Ofpolysaccharide And Protein From Hericium Erinaceus, Zhang Xiong, Xiao Zhiyong, Huang Qun, Huang Xiang, Yang Ran, Chen Lei, Wang Yiwei Oct 2019

Optimization Of Flash Extraction Process And Structure Identification Ofpolysaccharide And Protein From Hericium Erinaceus, Zhang Xiong, Xiao Zhiyong, Huang Qun, Huang Xiang, Yang Ran, Chen Lei, Wang Yiwei

Food and Machinery

The polysaccharides and proteins from Hericium erinaceus were flashly extracted. On the basis of single factor experiments, the response surface methodology was applied to optimize the extraction conditions, and the structure of the polysaccharide and the subunit composition of the protein molecule were analyzed by infrared spectroscopy and SDS-PAGE respectively. The optimal condition for extraction of Hericium erinaceus polysaccharides (HEP) and proteins were: extracting time 80 s, liquid-solid ratio 17∶1 (mL/g), grinding granularity 80 meshes, extracting voltage 100 V, HEP yield rate (9.24±0.15)% and protein yield rate was 1.34%. The fourier transform infrared spectrum showed that HEP had absorption peaks …

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Effect Of Drying Treatment Methods On The Drying Rate And Quality Characteristics Of Big Fruit Hawthorn, Guo Ting, Bai Xiangli, Chen Yineng, Duan Zhenhua, Chen Zhenlin, Cai Wen, Deng Chunli Oct 2019

Effect Of Drying Treatment Methods On The Drying Rate And Quality Characteristics Of Big Fruit Hawthorn, Guo Ting, Bai Xiangli, Chen Yineng, Duan Zhenhua, Chen Zhenlin, Cai Wen, Deng Chunli

Food and Machinery

The quality characteristics of big fruit hawthorn were measured and analyzed to investigate the effects of vacuum microwavepulse drying, vacuum microwave drying, hot air combined with vacuum microwave drying and hot air drying on quality characteristics of MDCP, which color, browning, water/oil holding capacity, diaphaneity, vitamin C, total acid and flavonoid content of MDCP were compared. Results showed that drying treatment methods had a significantly influence on the color, browning, diaphaneity and total acid content of MDCP (P<0.05). MDCP made by vacuum microwave pulse drying had the best integrated quality with high drying efficiency and low cost, which might be a good choice in the processing industry.

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Study On Physicochemical Property And Flavor Of Fermented Meat Products With Low Sodium, Hou Tingting, Liu Xin, Cui Fushun, Jin Qing, Zheng Qiankun, Li Min, Wang Juan, Li Guanhao Oct 2019

Study On Physicochemical Property And Flavor Of Fermented Meat Products With Low Sodium, Hou Tingting, Liu Xin, Cui Fushun, Jin Qing, Zheng Qiankun, Li Min, Wang Juan, Li Guanhao

Food and Machinery

This study simulates the production parameters of fermented ham to process dried cured meat pieces, and studied the effects of three low-salt formula, for potassium salt substitution groups, calcium salt substitute group, and magnesium salt replacement group, on physicochemical indicators and of flavor. The results showed that the potassium salt substitution group can reduce the sodium content in the meat, and it is closer to the control group in physicochemical indicators and flavor. Therefore, it can replace part of the sodium salt with 30% KCl and 7% salty peptide in fermented meat products.

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Analysis Of The Quality Of Set-Type Coconut Yogurt, Wang Qingke, Liu Sixin, Liang Congying, Lin Xue, Ma Yaqian, Li Congfa Oct 2019

Analysis Of The Quality Of Set-Type Coconut Yogurt, Wang Qingke, Liu Sixin, Liang Congying, Lin Xue, Ma Yaqian, Li Congfa

Food and Machinery

Solid-phase microtraction (SPEM) combined with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the flavor compounds of set-type coconut yogurt. The organic acids were analyzed by high performance liquid chromatography. The quality of coconut yogurt was evaluated by texture analyzer, sensory analysis and physic-chemical analysis. Results showed that the flavor components of coconut milk increased after lactic acid fermentation, the contents of esters and acids in the coconut yogurt decreased by 7.38% and 6.88%, the contents of alchols, terpenes, ketones and alkanes increased by 8.14%, 0.81%, 5.21% and 0.13%, respectively. The content of lactic acid in coconut yogurt increased to …

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Effect Of Different Pretreatments Methods On The Product Quality Of Explosion Puffing Drying For Purple Potato Crisps, Wang Lan, Deng Bo, Deng Fangming Oct 2019

Effect Of Different Pretreatments Methods On The Product Quality Of Explosion Puffing Drying For Purple Potato Crisps, Wang Lan, Deng Bo, Deng Fangming

Food and Machinery

The objective was to investigate the effect of pretreatment methods on the characteristic of purple potato by explosion puffing drying. The effects were analyzed, from the slice thickness, concentration of citric acid solution, blanching time, freeze-thaw treatment and pre-drying time on moisture content, color difference, hardness, rehydration ratio and apparent density of explosion puffing drying purple potato. Results showed that the appropriate pretreatment conditions were as followed: slice thickness of 2 mm, color protection time by 0.2% citric acid solution for 20 min, water boiled at 100 ℃ for 1 min, freezing at -18 ℃ for 12 h. At room …

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Study On The Influencing Factors Of Hardness Of Slim Acetate Fiber Filter Rod, Xu Ye, Sheng Peixiu, Zong Dongyue Oct 2019

Study On The Influencing Factors Of Hardness Of Slim Acetate Fiber Filter Rod, Xu Ye, Sheng Peixiu, Zong Dongyue

Food and Machinery

In order to investigate the hardness variation of slim acetate fiber filter rod (hereinafter referred to as slim filter rod) and improve the quality of slim filter rod, the influencing factors of the dosage of glycerol triacetate, the temperature of glycerol triacetate, the natural curing time of slim filter rod, the filling amount of acetate tow, the permeability of plug wrap paper, the circumference of slim filter rod and the pressure drop on the hardness of slim filter rod were studied. The results showed that the effect of the dosage of glycerol triacetate on the hardness of the slim filter …

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Effect Of Edible Mushroom Polysaccharide On Human Gut Microbiome, Cheng Mengya, Yang Yalan, Yang Qiao, Feng Lulu, Huang Rengui, Zheng Lufei, Ren Jiali Oct 2019

Effect Of Edible Mushroom Polysaccharide On Human Gut Microbiome, Cheng Mengya, Yang Yalan, Yang Qiao, Feng Lulu, Huang Rengui, Zheng Lufei, Ren Jiali

Food and Machinery

Polysaccharide is one of the main bioactive compounds in these mushroom which had been generally studied to have the health-promoting properties of anti-oxidation, antitumor, anti-inflammatory, immunoregulation. With the heat wave of gut microbiome rising, how the edible mushroom polysaccharide affects human health through the gut microbiome has become the focus of attention. This review discussed the efficacy and structure of edible mushroom polysaccharides, the composition, distribution and function of human gut microbiome, and how the mushroom polysaccharides affect human health through regulating the gut microbiome. At the same time, preliminary suggestions for the follow-up study of edible mushroom polysaccharides were …

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Progress On Main Virulence Factors And Pathogenic Mechanism Of Cronobacter Spp., Fei Peng, Yang Tongxiang, Chen Xi, Xiang Jinle, Zhao Shengjuan, Xu Yunfeng, Zhou Lianxin, Guo Ling, Kang Huaibin Oct 2019

Progress On Main Virulence Factors And Pathogenic Mechanism Of Cronobacter Spp., Fei Peng, Yang Tongxiang, Chen Xi, Xiang Jinle, Zhao Shengjuan, Xu Yunfeng, Zhou Lianxin, Guo Ling, Kang Huaibin

Food and Machinery

In this study, the role of major virulence factors in the pathogenic process of Cronobacter, including enterotoxin, outer membrane protein, gene Inv, and key enzyme RpfF were reviewed. Furthermore, the pathogenic mechanism was summarized from the following aspects, i. e. the adhesion of bacterial hair, the absorption ability of iron by Cronobacter, the utilization of sialic acid, the effects of biofilm on the protection, and the adhesion of Cronobacter, the effect of efflux system on the viability of Cronobacter in host gastrointestinal tract and desiccation resistance.

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Progress In Research Of Flow Field Optimization In Quick Freezing Equipment, Zhu Yifan, Xie Jing Oct 2019

Progress In Research Of Flow Field Optimization In Quick Freezing Equipment, Zhu Yifan, Xie Jing

Food and Machinery

Quick freezing is an important technique for food preservation. The faster the freezing rate, the better the quality of frozen food after thawing. The greater the wind speed on the surface of the frozen product, the greater the heat exchange intensity and the faster the freezing rate. However, only increasing the fan speed will result in a decrease in fan efficiency and a decrease in flow field evenness, so the flow field needs to be optimized. The fan efficiency can be increased by setting the cone to the fan. The baffle can be arranged in the flow field to eliminate …

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Research Progress Of Regenerated Protein Fibers, Yao Fei, Chen Fusheng Oct 2019

Research Progress Of Regenerated Protein Fibers, Yao Fei, Chen Fusheng

Food and Machinery

Regenerated protein fiber is a new type of green environmentally friendly material with excellent performance and wide application. It can be divided into two categories: regenerated plant protein fiber and regenerated animal protein fiber. This paper introduces the development of regenerated protein fiber, as well as the preparation, properties and application of soy protein, milk protein, zein and other raw materials for processing, and prospects for its future development.

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Opportunities And Challenges Of Pulses In The Sustainable Development Of Diets, Tan Bin, Qiao Congcong Oct 2019

Opportunities And Challenges Of Pulses In The Sustainable Development Of Diets, Tan Bin, Qiao Congcong

Food and Machinery

As one kind of sustainable diets, pulses have their own advantages and developmental opportunities, combined with some problems. In this review, the necessity and development direction of sustainable dietary development were discussed, and the advantages and problems of pulses as one kind of sustainable diets, and the development direction of pulses foods were summarized.

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Effect Of Three Reducing Sugars On Emulsifying Property And Structure Of Maillard Products Of Kidney Bean Protein, Lin Wei, Liu Xiaolan, Ren Jian, Gao Jian, Du Hong Oct 2019

Effect Of Three Reducing Sugars On Emulsifying Property And Structure Of Maillard Products Of Kidney Bean Protein, Lin Wei, Liu Xiaolan, Ren Jian, Gao Jian, Du Hong

Food and Machinery

The purpose of this study was to investigate the effect of sugars on the structural and emulsifying property of kidney bean protein modified by Maillard reaction. The results showed that the emulsifying activity and stability of kidney bean protein could be improved by Maillard reaction with glucose, fructose and lactose, and fructose was the best one. The emulsifying ability increased from 37.52 m2/g to 98.69 m2/g, and the emulsifying stability also increased from 16.88 min to 28.68 min; After Maillard reaction, the spatial structure of protein changed, which showed that the surface hydrophobicity increased, the content …

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Optimization On Osborne Extracting Process For Mung Bean Albumin And Its Subunit Strip Determination, Zhang Shu, Wang Changyuan, Tan Zhaoyin, Feng Yuchao Oct 2019

Optimization On Osborne Extracting Process For Mung Bean Albumin And Its Subunit Strip Determination, Zhang Shu, Wang Changyuan, Tan Zhaoyin, Feng Yuchao

Food and Machinery

Taking the mung beans as raw materials, the Osborne classification method was used to extract albumin from mung bean. Based on the single factor test, using the L9 (34) orthogonal test, the effects were studied, from the extraction temperature, extraction time and ratio of material to liquid on the extraction rate of mung bean albumin. The subunit composition of mung bean albumin was analyzed by SDS-PAGE. The results showed that the optimal extraction process of mung bean albumin were: ratio of solid to liquid of 1∶10 (g/mL), extraction temperature of 45 ℃, extraction time of 150 min. …

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Research On Production Process And Product Characteristics Ofnutritional Fermented Milk In Chickpea, Chen Xiajing, Liu Hongyu, Li Yanze, Wang Ying, Wang Changyuan, Yao Di Oct 2019

Research On Production Process And Product Characteristics Ofnutritional Fermented Milk In Chickpea, Chen Xiajing, Liu Hongyu, Li Yanze, Wang Ying, Wang Changyuan, Yao Di

Food and Machinery

Chickpeas and milk were used as raw materials, and the chickpea fermented milk was prepared by mixed strains of SL and LSB. The single factor and orthogonal experiment were used, and the processing conditions of chickpea fermented milk were optimized with sensory score. At the same time, the physical and chemical properties, rheological properties and nutritional composition of the product were determined, the shelf life of the product was determined by microbial index and sensory evaluation. The results showed that optimal conditions of fermented milk of SL strains were the immersing chickpeas time of 5 h, the inoculum doses of …

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Optimization Of Extraction Process Of Mung Bean Polyphenols And Antioxidant Properties, Sheng Yanan, Wang Changyuan, Zhang Shu, Fu Tianxin, Feng Yuchao, Qin Haibo Oct 2019

Optimization Of Extraction Process Of Mung Bean Polyphenols And Antioxidant Properties, Sheng Yanan, Wang Changyuan, Zhang Shu, Fu Tianxin, Feng Yuchao, Qin Haibo

Food and Machinery

Response surface method (RSM) was used to optimize the extraction process of mung bean polyphenols and study its antioxidant activity. The results showed that the optimal extraction process was 1∶12 (g/mL), extracted at 46 ℃ for 1.6 h. The amount of polyphenol extracted under the control of these conditions was 11.74 mg/g. The rate of polyphenol superoxide anion free radical scavenging in mung bean was 58.5%, and that of the nitrite ion clearance was 26.0%. Therefore, it inclined that the polyphenols from mung bean had good antioxidant activity.

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Effects Of Three Drying Methods On The Dryingcharacteristics And Quality Of Buckwheat, Zhang Yiwen, Zhang Yanliang, Wan Lin, Che Gang, Gao Ruili, Wang Hongchao Oct 2019

Effects Of Three Drying Methods On The Dryingcharacteristics And Quality Of Buckwheat, Zhang Yiwen, Zhang Yanliang, Wan Lin, Che Gang, Gao Ruili, Wang Hongchao

Food and Machinery

The buckwheat was dried by vibrating far infrared drying, drying in oven and drying in thin layer, and compared the drying characteristics and quality after drying to the buckwheat by the three kinds of drying methods. Result: The buckwheat had the shortest safe water time and the highest drying rate by vibrating far infrared drying. The drying time of thin layer was the longest and the drying rate was the lowest. In terms of quality analysis, vibrating far-infrared drying process had little effect on the appearance quality of buckwheat. The area shrinkage rate W of dried buckwheat was the smallest, …

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Optimization Of Ultrasonic Assisted Enzymatic Extraction Of Dietary Fiber From Light Speckled Kidney Bean, Zhangn Yanli, Wang Ying, Wang Di, Zuo Zhaohang, Liu Shuting Oct 2019

Optimization Of Ultrasonic Assisted Enzymatic Extraction Of Dietary Fiber From Light Speckled Kidney Bean, Zhangn Yanli, Wang Ying, Wang Di, Zuo Zhaohang, Liu Shuting

Food and Machinery

Ultrasonic assisted complex enzyme (1.0% alkaline protease and 0.2% high temperature resistant alpha-amylase) was used to extract dietary fiber from milk white colored kidney bean residue after enzymolysis.The effect of ultrasonic conditions on the extraction rate of water-insoluble dietary fiber (IDF) and water-soluble dietary fiber (SDF) was studied.The results showed that the extraction rate of IDF and SDF reached 60.11% and 5.63% respectively, when extracted with 250 W of ultrasonic at 60 ℃ 25 min. There were characteristic absorption peaks in the infrared spectra of DF. The water holding capacity of SDF was 1.828 g/g higher than that of IDF, …

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Optimization On Fermentation Technology Of Kidney Bean Enzyme, Wang Di, Wang Ying, Zhangn Yanli, Liu Shuting, Zuo Zhaohang Oct 2019

Optimization On Fermentation Technology Of Kidney Bean Enzyme, Wang Di, Wang Ying, Zhangn Yanli, Liu Shuting, Zuo Zhaohang

Food and Machinery

Lactic acid bacteria and yeast were used to prepare enzymes, and the single factor experiment of multiple strains was optimized to determine the inoculation sequence and fermentation time of the complex fermentation. Results: the optimal inoculation order was inoculated yeast first, and then lactic acid bacteria. The optimal compound fermentation condition was: inoculated with 0.20% yeast under the condition of bottling volume of 30 mL(250 mL) and pH 5.0, and shaking incubated at 30 ℃ for 24 h. Then 3.0% lactobacillus complex was inoculated (lactobacillus plantarum to lactobacillus acidophilus was 1∶1) and cultured at 37 ℃ for 24 h with …

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Comparing Of Two Seperation Processes For Recovering Xylose Mother Liquor With Sequential Simulated Moving Bed Technology, Li Hongfei, Sun Daqing, Li Liangyu, Yu Wei, Zhang Liping Oct 2019

Comparing Of Two Seperation Processes For Recovering Xylose Mother Liquor With Sequential Simulated Moving Bed Technology, Li Hongfei, Sun Daqing, Li Liangyu, Yu Wei, Zhang Liping

Food and Machinery

The two kinds of sepatation process for the xylose mother liquor of xylose, arabia sugar and glucose was studied which used the sequential simulated moving bed (SSMB) chromatographic separation equipment. In the optimal separation conditions of the separation process for two components, the purity of xylose and arabia sugar reached 86.30% and 88.41%, and recovery rate reached 85.20% and 89.26%. During the separation process of the three components, the purity of xylose and arabia sugar reached 77.73% and 79.94%, and the recovery rate reached 82.00% and 87.00%, respectively. Xylose mother liquor recovery processing was very difficult, the problem can be …

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Optimization Of Xylanase Production By A Neurospora Sitophilathrough Solid State Fermentation, Duan Rui, Deng Yongping, Liu Xiaolan, Zheng Xiqun, Jiang Huanxiao, Ma Rui Oct 2019

Optimization Of Xylanase Production By A Neurospora Sitophilathrough Solid State Fermentation, Duan Rui, Deng Yongping, Liu Xiaolan, Zheng Xiqun, Jiang Huanxiao, Ma Rui

Food and Machinery

Using vinegar as the main raw material to produce xylanase by solid-state fermentation of Neurospora sitophila. Using the activities of xylanase as indicators, the medium and culture conditions were optimized by single factor experiment and orthogonal experiment. Results: The medium consisted of 5 g of vinegar and 0.4 g of bean dregs. The initial pH of the medium was 5.5, 106 spores/Bottle of inoculum concentration and the solid-liquid ratio was 1∶3 (g/mL), and the culture medium was cultured at 28 ℃ for 3 d. The enzyme activity was 412.34 U/g under the optimized conditions, which was increased about 3.59 times …

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