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Articles 5161 - 5190 of 12360

Full-Text Articles in Food Science

Rapid Detection Of Cadmium Based On Fluorescence Molecular Switch And Aptamer, Tu Dong-Kun, Lu Yue, Zheng Xiao-Liang, Huang Min-Li, Wang Yi-Jing, Zeng Shao-Xiao, Xu Hui Mar 2020

Rapid Detection Of Cadmium Based On Fluorescence Molecular Switch And Aptamer, Tu Dong-Kun, Lu Yue, Zheng Xiao-Liang, Huang Min-Li, Wang Yi-Jing, Zeng Shao-Xiao, Xu Hui

Food and Machinery

In order to study the fluorescent dye thiazole orange as a fluorescent molecular switch and a cadmium ion nucleic acid aptamer for the detection of cadmium ions. The effects were examined, from different pH values, thiazole orange-aptamer concentration ratio, binding time of thiazole orange to aptamer, and binding time of aptamer to cadmium ion on the fluorescence intensity of the system. The results showed that when the pH value was 7, the thiazole orange-aptamer concentration ratio was 7∶3, the binding time of thiazole orange and aptamer was 15 min, and the binding time of aptamer and cadmium ion was 20 …

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Determination Of Semi-Volatile Organic Compounds In Drinking Water By Gas Chromatography-Triple Quad Ms With Large-Volume Injection, Chen Hong-Bo, Xia Hui-Li, Fang Ru-Yi Mar 2020

Determination Of Semi-Volatile Organic Compounds In Drinking Water By Gas Chromatography-Triple Quad Ms With Large-Volume Injection, Chen Hong-Bo, Xia Hui-Li, Fang Ru-Yi

Food and Machinery

A method for the determination of 29 semi-volatile organic compounds in drinking water by large volume injection-gas chromatography-mass spectrometry was established. The samples were extracted by liquid-liquid extraction with methyl tert-butylether solvent, and the samples were injected in large volume by solvent emptying mode programmed heating up. Multi-Reaction ion Monitoring (MRM) and internal standard method were used to quantify the samples. Results: The calibration curves were linear in the concentration of 0.2~10.0 μg/L, and the correlation coefficient was greater than 0.994. The detection limits of the method was in the range of 0.003~0.110 μg/L, the recovery rates was in the …

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Determination Of 7 Kinds Of Polychlorinated Biphenyls In Water By Magnetic Solid Phase Extraction/Thermal Desorption-Gas Chromatography-Tandem Mass Spectrometry, Fu Shan-Liang, Zhang Fan, Lu Jing, Chen Lian, Cheng Jing, Zhu Shao-Hua Mar 2020

Determination Of 7 Kinds Of Polychlorinated Biphenyls In Water By Magnetic Solid Phase Extraction/Thermal Desorption-Gas Chromatography-Tandem Mass Spectrometry, Fu Shan-Liang, Zhang Fan, Lu Jing, Chen Lian, Cheng Jing, Zhu Shao-Hua

Food and Machinery

Magnetic solid phase extraction(MSPE) based on Fe3O4-grafted graphene oxide (Fe3O4@GO) was combined with thermal desorption-gas chromatography-tandem mass spectrom-etry(TD-GC-MS/MS) to develop an organic solvent free quantitative analysis method for the determination of 7 kinds of indicative polychlorinated biphenyls(PCBs) in water. The factors affecting the extraction efficiency, induding amount of Fe3O4@GO, extraction time and pH value of water sample, were investigated. Under the control of the optimized conditions, an excellent linearity was observed in the range of 2~100 ng/L for the 7 kinds of PCBs, with the correlation coefficients(r)＞0.98. The detection limits (S/N=3) and …

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The Improvement Strategies Of Punitive Compensationliability For Food Consumption, Pei Bao-Li Mar 2020

The Improvement Strategies Of Punitive Compensationliability For Food Consumption, Pei Bao-Li

Food and Machinery

Many issues areexisting in the legislations about the punitive damages of food consumption. The punitive damages correspond to different types, whole the relevant regulations are scattered and disordered. Specifically, the uncertain foundation of the right to claim and the conflict rules in competition and cooperation are mostly concerned, and the disputes in cases of determining the subjects of legal rights and the subjects of responsibility matter significantly. By analyzing current regulations and cases, the resolutions of these deficiencies are proposed, and the foundation of the right to claim should be determined by the base number types of punitive damages. As …

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Determination Of Volatile Aroma Components In Cigarettes And Optimization Of Flavoring Process Of Tobacco, Li Da, Li Xian-Ke, Zhang Tao, Xu Ren-Jie, Yuan Peng, Li Chao Mar 2020

Determination Of Volatile Aroma Components In Cigarettes And Optimization Of Flavoring Process Of Tobacco, Li Da, Li Xian-Ke, Zhang Tao, Xu Ren-Jie, Yuan Peng, Li Chao

Food and Machinery

A method for the determination of 11 volatile substances in cigarette cut tobacco by headspace-stirring rod solid phase microextraction-thermal desorption-gas chromatography-mass spectrometry (HS-SBSE-TD-GC-MS) was established. The parameters were optimized in the tobacco flavoring process, and the sample pretreatment method and thermal desorption operation conditions were optimized. ① Under the control of the optimized experimental conditions, the correlation coefficient R2 was higher than 0.998, and the detection limit and the lower limit of quantitation were 0.052~0.524 μg/g and 0.172~1.684 μg/g, respectively; ② The spike recovery was at 85.2%~97.6% and the relative standard deviation of the determination results was at 2.7%~6.0%; ③ …

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Legal Mechanism Of Chinese Food Trade Dispute Settlement Under “Belt And Road”, Wang Zheng Mar 2020

Legal Mechanism Of Chinese Food Trade Dispute Settlement Under “Belt And Road”, Wang Zheng

Food and Machinery

Chinese food trade is expanding rapidly as the “Belt and Road” moves in an orderly fashion among countries along the route, and the food trade disputes among them are becoming more prominent. Due to the late establishment of the legal system of food safety in China, the food safety standards are not unified enough and un-satisfied with the international standards. In this regard, we should adjust the domestic food safety standards in response to international requirements on the basis of further improving the domestic legal system for food safety and security. Furthermore, this can also construct the legal mechanism of …

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Low Energy Consumption Drying Device For Food Based On Integration Of Membrane Distillation And Liquid Desiccant Dehumidification, Gui Da-Li, Chen Dong, Fan Jia-Qi, Xie Ji-Hong Mar 2020

Low Energy Consumption Drying Device For Food Based On Integration Of Membrane Distillation And Liquid Desiccant Dehumidification, Gui Da-Li, Chen Dong, Fan Jia-Qi, Xie Ji-Hong

Food and Machinery

A low energy consumption drying device based on integration of membrane distillation and liquid desiccant dehumidification was proposed. The basic idea was to transfer the moisture in the material to the liquid desiccant by the dehumidifying-drying unit, and then the moisture absorbed by the liquid desiccant was separated and removed by liquid desiccant regeneration unit. Based on a brief introduction to the structure and principle of the device, an estimation formula for SMER (Specific moisture extraction rate) of the device was given and the SMER of the device can reach 6.36 kg/(kW·h) under typical operating conditions. An experimental device for …

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Experimental Study On Descaling Technology Of Typical Freshwater Fish Based On Water Jet, Li Ren-Jie, Meng Xiang-Yi, Zhong Sen-Miao, Lu Jin-Shi, Zhang Xu, Tao Xue-Heng Mar 2020

Experimental Study On Descaling Technology Of Typical Freshwater Fish Based On Water Jet, Li Ren-Jie, Meng Xiang-Yi, Zhong Sen-Miao, Lu Jin-Shi, Zhang Xu, Tao Xue-Heng

Food and Machinery

Taking crucian as the test object, and the main factors are the jet pressure, jet incident angle, jet target distance, and feed speed of the material plate as the main factors, investigated the trend and extent of the influence of these factors on the descaling rate and fish damage of crucian based on the self-developed water jet descaling experimental bench. The results showed that the optimal conditions for crucian descaling were as followed: jet pressure 10 MPa, incidence angle 60°, target distance 11 cm and feed rate 5 cm/s. Under the conditions, the descaling rate was 89.1%, and the sensory …

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Design And Simulation Research And Verification Of A New Bowl-Shaped Jellyfish Spiral Cutting System, Han Chuan-Long, Lu Jin-Shi, Tao Xue-Heng, Feng Yi-Ran, Zhong Sen-Miao, Wang Jing, Guo Shuai Mar 2020

Design And Simulation Research And Verification Of A New Bowl-Shaped Jellyfish Spiral Cutting System, Han Chuan-Long, Lu Jin-Shi, Tao Xue-Heng, Feng Yi-Ran, Zhong Sen-Miao, Wang Jing, Guo Shuai

Food and Machinery

In order to overcome the shortcomings of manually cutting the bowl-shaped jellyfish, with inefficient and costly, high consumption of energy and serious pollution, a new bowl-shaped jellyfish spiral cutting system driven by a servo electric cylinder was designed. The corresponding three-dimensional solid model was constructed by using SolidWorks software and the dynamics simulation of the spiral cutting system was completed by HyperMesh/LS-DYNA software. Moreover, the process of cutting jellyfish with spiral cutter, the process of jellyfish skin failure and knife path formation were dynamically simulated. The change curve of shear force, and the characteristics of stress, strain and dynamic during …

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Design And Multi-Body Dynamics Analysis Of Stirring Mechanism Of Cooking Robot, Huang Liang-Hai, Wang Xiao-Long, Li Ya-Ming Mar 2020

Design And Multi-Body Dynamics Analysis Of Stirring Mechanism Of Cooking Robot, Huang Liang-Hai, Wang Xiao-Long, Li Ya-Ming

Food and Machinery

The author firstly designs three kinds of stirring mechanism of a certain type of cooking robot, which are called uniaxial stirring mechanism, forward and backward stirring mechanism,planetary stirring mechanism, and then carries out multi-body dynamic simulation analysis for each kind of design. The spherical particle flow is used to simulate the dish material, and the simulation animation video and the motion trajectory of food particles are obtained. The results show that the planetary stirring mechanism can stir the material most thoroughly.

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Study On The Influence Of Meshing Line Of Rotors On Its Performance Of Twin Screw Compressor, Yu Jia-Chuan, He Xue-Ming, Long Ji Mar 2020

Study On The Influence Of Meshing Line Of Rotors On Its Performance Of Twin Screw Compressor, Yu Jia-Chuan, He Xue-Ming, Long Ji

Food and Machinery

According to the distribution of the key points on the meshing line of the rotor profile of the twin screw compressor, the meshing line of the screw rotor profile was divided into five segments. The influence of the change of each segment on the performance parameters of the rotor profile was then discussed in detail. The resulted showed that the area utilization coefficient changes were associated with the area enclosed by the meshing line, which meant the sum of the area between the teeth of male rotor and female rotor changed to be larger. Only three segments of the sealing …

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Application Of Motion Control And Adaptive Fuzzy Control In Palletizing Robot, Liu Guang, Wen Hua, Liang Ying Mar 2020

Application Of Motion Control And Adaptive Fuzzy Control In Palletizing Robot, Liu Guang, Wen Hua, Liang Ying

Food and Machinery

The palletizing robot and palletizing system were investigated, and the method of the relative work model was established. The description of both positive and negative kinematics was also established, and the dynamic characteristics were analyzed by Lagrange dynamics. Moreover, an adaptive fuzzy PID control method was proposed to study the dynamic characteristics of the robot. Thereafter, the motion control and adaptive fuzzy control algorithms were simulated, and this controller showed better performance.

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Study On Various Factors Compression Test Of Xinfeng Walnut, Liu Kui, Guo Wen-Chuan, Zhu Zhan-Jiang Mar 2020

Study On Various Factors Compression Test Of Xinfeng Walnut, Liu Kui, Guo Wen-Chuan, Zhu Zhan-Jiang

Food and Machinery

The effects of moisture content, loading speed and loading direction on the compression characteristics of walnut were studied in this paper. Xinfeng walnut was compressed under different conditions, and a finite element model was established for walnut extrusion cracking. The largest cracking force was found when the walnut shell was compressed in the direction of thickness, and the largest cracking diffusion area also appeared in this direction, which resulted in removing the whole kernel more easily. Finally, through two kinds of walnut cracking tests of compressing and impact, it was shown that multiple and multi-range impact loading could make the …

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Effects Of The Parameter Variations Of The Cigarette-Making Machine On Slim Cigarette Producing, Zhou Kai-Min, Zhang Hao-Bo, He Jin, Si Yong, Shu Ru-Xin Mar 2020

Effects Of The Parameter Variations Of The Cigarette-Making Machine On Slim Cigarette Producing, Zhou Kai-Min, Zhang Hao-Bo, He Jin, Si Yong, Shu Ru-Xin

Food and Machinery

In order to improve the production efficiency of slim cigarette, the stability of cigarette physical characteristics and further understand the variations between operating parameters and cigarette making condition, influence of needle roller overfeed, air fan pressure and stem separation air pressure on slim cigarette making machine operating conditions and cigarette physical characteristics were studied by the methods of 3 factors and 3 levels orthogonal design and mathematical statistics. The results are as follows: ① needle roller overfeed, air fan pressure and stem separation air pressure, the three cigarette making machine operating parameters, have different effects on slim cigarette making machine …

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Defect Detection Method Of Chopsticks Based On Improved Yolov3 Algorithm, Chen Jun-Song, He Zi-Fen, Zhang Yin-Hui Mar 2020

Defect Detection Method Of Chopsticks Based On Improved Yolov3 Algorithm, Chen Jun-Song, He Zi-Fen, Zhang Yin-Hui

Food and Machinery

The current chopstick quality inspection machines on the market cannot effectively sort chopped chopsticks with burrs. Aiming at this problem, in this paper, a method for detecting burr defects of chopsticks based on improved YOLOv3 algorithm is proposed. By removing the 32x down-sampling detection layer in the YOLOv3 network multi-scale detection, adding a 4x down-sampling layer in the YOLOv3 network to further obtain deep features. Thereafter, it was fused with the shallow features in the second down-sampling, and let the network learn the deep and shallow features and re-cluster the anchor box size, with changing the hyper-parameters of the YOLOv3 …

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Study On The Mechanical Properties Of Electro-Spun Fiber Film Of Konjac Glucomannan/Combined With Nano-Fe3O4, Xie Jian-Hua, Xie Bing-Qing, Zhang Gui-Yun, Zheng Jun-Feng, Gao Zhi-Qiang, Pang Jie Mar 2020

Study On The Mechanical Properties Of Electro-Spun Fiber Film Of Konjac Glucomannan/Combined With Nano-Fe3O4, Xie Jian-Hua, Xie Bing-Qing, Zhang Gui-Yun, Zheng Jun-Feng, Gao Zhi-Qiang, Pang Jie

Food and Machinery

In order to improve the mechanical property, Konjac glucomannan (KGM) was mixed with nano-Fe3O4 to prepare the composite membrane by electrospinning technology. Results indicate that the content of raw materials, including nano-Fe3O4, KGM, glycerin, and Na2CO3, had considerable impact on the mechanical property of composite membrane. When the ratio of nano-Fe3O4, KGM, glycerin, and Na2CO3 in the composite membrane was 1.0%, 1.2%, 0.1% and 0.1% respectively, the tensile strength was 28.35 MPa and the elongation at break was 6.42%.

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Establishment And Prediction Of Growth Kinetics And Shelf-Life Model Of Specific Spoilage Organisms In Mackerel At Cold Chain Conditions, Xing Jia-Li, Xu Xiao-Rong, Cheng Hai, Zheng Rui-Xing, Zhang Shu-Fen, Fu Xiao, Zhou Zi-Yan, Mao Ling-Yan Mar 2020

Establishment And Prediction Of Growth Kinetics And Shelf-Life Model Of Specific Spoilage Organisms In Mackerel At Cold Chain Conditions, Xing Jia-Li, Xu Xiao-Rong, Cheng Hai, Zheng Rui-Xing, Zhang Shu-Fen, Fu Xiao, Zhou Zi-Yan, Mao Ling-Yan

Food and Machinery

The purpose of this paper was to predict the growth dynamics of dominant spoilage bacteria for Spanish mackerel in different cold-chain logistics temperatures. The total viable counts (TVC), Shewanella counts and Pseudomonas counts were analyzed respectively, and the total volatile base nitrogen (TVB-N) and sensory quality index(QI)value at the end of the shelf life of Spanish mackerel were evaluated at 0, 4, 10 ℃ cold-chain logistics simulation. On the basis of the dynamic change of SSO with modified Gompertz equation, Belehradek equation was used to construct the prediction models of growth and shelf life for SSO in Spanish mackerel at …

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Simulation Of Sensory Quality Of Tobacco Leaf Alcoholization Based On Bp Neural Network, Deng Yu-Xiang, Luo Cheng, Li Dong-Liang, Yang Jie, Zhou Dong, Du Wei, Chen Si-Ang Mar 2020

Simulation Of Sensory Quality Of Tobacco Leaf Alcoholization Based On Bp Neural Network, Deng Yu-Xiang, Luo Cheng, Li Dong-Liang, Yang Jie, Zhou Dong, Du Wei, Chen Si-Ang

Food and Machinery

Establish a prediction model for sensory quality of tobacco leaf alcoholization, which is used to predict sensory changes in the process of tobacco leaf alcoholization process, breaking through the traditional empirical method to guide tobacco leaf inventory turnover and formulation use. In this paper, 18 alcoholic sensory scores of the 18 different samples in 4 warehouses were taken as initial samples at intervals of 6 months, totally 36 months. Firstly, Through factor analysis, the tobacco alcoholization level is divided, and then to perform BP neural network test and prediction,the results show that this model is feasible and effective for predicting …

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Effects Of A Formula Containing Vitamin B On Ameliorates Anxious/Depression-Like Behaviors In An C57bl/6 Mice Model, Zhu Xi-Ping, Li Wen-Zhi, Tao Qian, He Wen-Jiang, Cui Chun Mar 2020

Effects Of A Formula Containing Vitamin B On Ameliorates Anxious/Depression-Like Behaviors In An C57bl/6 Mice Model, Zhu Xi-Ping, Li Wen-Zhi, Tao Qian, He Wen-Jiang, Cui Chun

Food and Machinery

Investigated effects of vitamin B complex TRP peptides and SOD on the anti-oxidative activity in brain tissue, serum inflammatory factor levels and reverse anxious/depression-like behaviors. Vitamin B complex TRP peptide and SOD (VB3︰ VB6︰TRP peptide︰SOD = 2︰10︰3︰4; VBPS) high, medium and low gavage doses were 260, 195, 130 mg/(kg·d), respectively. Studies showed that VBPS could reverse the anxious/depression-like behaviors and the slow body weight gain, with VBPS at a high dose being more effective. VBPS showed to control the effects of serum inflammatory cytokines (TNF-α, IL-6, IL-1β and IFN-γ), decrease malondialdehyde (MDA) levels and increase superoxide …

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Antioxidant And Antibacterial Activity Of Polyphenols From Lyophyllum Cinoraseens Konr & Maubl, Li Yan-Po, Huang Yan, Cheng Lu-Jie, Sun Yi-Ting Mar 2020

Antioxidant And Antibacterial Activity Of Polyphenols From Lyophyllum Cinoraseens Konr & Maubl, Li Yan-Po, Huang Yan, Cheng Lu-Jie, Sun Yi-Ting

Food and Machinery

In order to investigate the antioxidation and antibacterial effect of polyphenols from Lyophyllum Cinoraseens Konr & Maubl, crude polyphenols after ultrasonic-assisted ethanol extraction purified polyphenols with macroporous resin were used as raw materials to study the scavenging effect for ·OH, O · and DPPH· and antibacterial effect by the filter paper disc method. The results showed that crude polyphenols and purified polyphenols from Lyophyllum Cinoraseens Konr & Maubl both exhibit the scavenging effect for ·OH, O · and DPPH·, and there presented certain dose-effect relationship between scavenging ability and the concentration of polyphenols. Crude polyphenols and purified polyphenols showed …

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Optimization Of Ultrasonic-Assisted Extraction Of Total Flavonoids From Leaves Of Phyllanthus Emblica And Its Antioxidant Capacity, Du Li-Juan, Su Xiu-Fang, Huang Cheng-Yin Mar 2020

Optimization Of Ultrasonic-Assisted Extraction Of Total Flavonoids From Leaves Of Phyllanthus Emblica And Its Antioxidant Capacity, Du Li-Juan, Su Xiu-Fang, Huang Cheng-Yin

Food and Machinery

Optimization ultrasonic-assisted extraction of total flavonoid from leaves of phyllanthus emblica was investigated and its antioxidant capacity was determined. Through single factor experiment and orthogonal experiment, the optimization of ultrasonic-assisted extraction of total flavonoids was determined as follows, including the ratio of material to liquid 1:25 (g/mL), ethanol concentration 60%, ultrasonic power 70 W, and extraction at 60 ℃ for 20 min. Under the control of these conditions, the extraction rate of the total flavonoids from leaves of P. emblica was as high as 14.57%. Moreover, the total flavonoids from leaves of P. emblica were found good scavenging effect. With …

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Impacts Of Microwave Treatment On Physicochemical Properties Of Black Rice Wine, Chen Zhou-Yao, Yuan Jiang-Feng, Hou Zeng-Chao, Wang Da-Hong, Li Pei-Yan, Gong Ming-Gui, Zhang Bin Mar 2020

Impacts Of Microwave Treatment On Physicochemical Properties Of Black Rice Wine, Chen Zhou-Yao, Yuan Jiang-Feng, Hou Zeng-Chao, Wang Da-Hong, Li Pei-Yan, Gong Ming-Gui, Zhang Bin

Food and Machinery

Microwave technology was applied to process black rice wine, effects of microwave power, microwave treatment temperature and microwave time on total phenolic content, total flavonoid content, total anthocyanins, colour and antioxidant activity of black rice wine were investigated. The results showed that the total phenol content, total flavonoids content, total anthocyanin content and antioxidant activity of the black rice wine obviously decreased after microwave treatment the black rice wine compared with the untreated black rice wine, and microwave treatment had little effect on the color change of black rice wine. The DPPH radical scavenging capacity, superoxide anion radical scavenging capacity, …

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Preparation And Quality Analysis Of Low-Hardness Beef Tallow, Liu Jia-Min, Yao Di, He Xin-Yi, Yan Xi-Chun, Li Xu, Liu Xiao-Dong Mar 2020

Preparation And Quality Analysis Of Low-Hardness Beef Tallow, Liu Jia-Min, Yao Di, He Xin-Yi, Yan Xi-Chun, Li Xu, Liu Xiao-Dong

Food and Machinery

In order to develop a kind of low-hardness blended beef tallow, the oxidation induction time of blended beef tallow and rapeseed oil was determined by Rancimat method, and the preservation period of blended beef tallow was calculated preliminarily. The hardness of the blended beef tallow at common temperature was measured by texture analyzer and compared with beef tallow and lard. The results showed that the oxidation induction time was (18.92±0.10)~(39.90±0.42) h, and the oxidation stability was between rapeseed oil and beef tallow. At a beef tallow ratio of 40% to 60%, the hardness of blended beef tallow was close to …

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Optimization On Preparation Technology Of Xylan Polysaccharides Iron Complex And Its Antioxidant Activities, Li Xia, Sun He-Fei, Tao Yang-Fei, Chen Qing, Zhou Yu-Heng, Shan Yang, Guan Yuan Mar 2020

Optimization On Preparation Technology Of Xylan Polysaccharides Iron Complex And Its Antioxidant Activities, Li Xia, Sun He-Fei, Tao Yang-Fei, Chen Qing, Zhou Yu-Heng, Shan Yang, Guan Yuan

Food and Machinery

Taking xylan (Xyl) and ferric chloride as substrates, the effects of the mass ratio of Xyl to sodium citrate, reaction temperature and pH on yield rate was investigated by single factor test. Preparation technology of xylan polysaccharides iron complex (XPC) was optimized by response surface methodology. The preliminary structure characterization of Xyl and XPC was performed by infrared spectroscopy and X-ray diffraction. The DPPH free radical, superoxide anion, hydroxyl radical and reducing power of XPC was also studied. The results showed that the optimum preparation conditions were as follows: the mass ratio of Xyl to sodium citrate of 3:1, reaction …

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Research On The Development And Digestibility Of Potato Compound Rice Flour For The Middle-Aged And Elderly, Liu Wan-Jiao, Liu Yong, Zhang Wei-Hua, Yang Jian-Ting Mar 2020

Research On The Development And Digestibility Of Potato Compound Rice Flour For The Middle-Aged And Elderly, Liu Wan-Jiao, Liu Yong, Zhang Wei-Hua, Yang Jian-Ting

Food and Machinery

The best proportion of potato and rice was obtained by different proportion ratio. Thereafter, different amounts of soybean, mung bean and millet were added to determine their viscosity value, and the addition amount of each single factor was screened by combining with sensory score. The optimal formula of potato compound rice flour was determined by mixing design, and in vitro simulated digestion experiments were carried out on the potato compound rice flour prepared by combining the physiological characteristics of middle-aged and elderly. The results showed that the best formula of potato with rice flour consisted of 12.31% soybean, 20.84% mung …

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Fermentation Characteristics Of Local Stater Jiaozi And Its Influence On The Quality Of Steamed Bread, Wang Wen-Fei, Lu Yuan, Wang Ya-Xin, Yu Ji-Bin, Sun Jun-Liang, Shi Yu-Zhong Mar 2020

Fermentation Characteristics Of Local Stater Jiaozi And Its Influence On The Quality Of Steamed Bread, Wang Wen-Fei, Lu Yuan, Wang Ya-Xin, Yu Ji-Bin, Sun Jun-Liang, Shi Yu-Zhong

Food and Machinery

Taking the local starter Jiaozi of shangqiu (1#), nanyang (2#) and xinxiang (3#) in Henan province as the research objects, the fermentation power, gluten index, amylase activity, pH value and titratable acidity of Jiaozi were determined, and the specific volume, whiteness and texture of the steamed bread were compared and analyzed. The results showed that 3# Jiaozi from Xinxiang was superior to the other two Jiaozi in fermentation capacity, amylase activity and acid production, and the steamed bread made by 3# Jiaozi had larger specific volume and better texture characteristics than the other two Jiaozi steamed bread. Therefore, 3# Jiaozi …

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Study On Prediction Model For Draw Resistance And Ventilation Of Cigarette Based On Multivariate Adaptive Regression Splines, He Xiao-Qiang, Li Hong-Shen, Xiang Hu, Wang Long, Zhang Yun-Fei, Zou Yu-Sheng, Zhao Rong, Liu Ge-Yi, Yang Tao, Li Shao-Chen Mar 2020

Study On Prediction Model For Draw Resistance And Ventilation Of Cigarette Based On Multivariate Adaptive Regression Splines, He Xiao-Qiang, Li Hong-Shen, Xiang Hu, Wang Long, Zhang Yun-Fei, Zou Yu-Sheng, Zhao Rong, Liu Ge-Yi, Yang Tao, Li Shao-Chen

Food and Machinery

Draw resistance and ventilation of cigarette are important indexes that affect the suction feeling, smoke and sensory quality of cigarette. In order to achieve the early prediction of draw resistance and ventilation of cigarette, the relevant factors were identified by analyzing the principle of draw resistance and ventilation, combined with a large number of data with different specifications and material characteristics. The prediction model of draw resistance and ventilation of cigarette was established by using multivariate adaptive regression splines (MARS) method. After verification, the normalized mean squared error (NMSE) of draw resistance prediction model was 0.276, and the average absolute …

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Research Progress On Energy Saving Optimization Of Cold Storage Plate Refrigerator, Xu Qi-Jun, Xie Jing Mar 2020

Research Progress On Energy Saving Optimization Of Cold Storage Plate Refrigerator, Xu Qi-Jun, Xie Jing

Food and Machinery

This paper discusses the influence on the energy saving effect of cold storage plate refrigerator from the aspects of phase change cold storage material, cold plate placement and thermal insulation material, and prospects the future research direction of cold storage plate refrigerator.

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Changes Of Gel Properties During Heating Of Duck Albumen Induced By Alkali, Ling Zi-Ting, Jiang Ai-Min, Zhou Quan, Fan Hong, Ai Min-Min, Cao Yuan-Yuan Mar 2020

Changes Of Gel Properties During Heating Of Duck Albumen Induced By Alkali, Ling Zi-Ting, Jiang Ai-Min, Zhou Quan, Fan Hong, Ai Min-Min, Cao Yuan-Yuan

Food and Machinery

In this study, the effects of heating temperature on the gelation properties of duck albumen with 0.50% NaOH were studied by measuring the texture, water-holding capacity, pH, color, SDS-PAGE and net-work protein of duck albumen in the range of 65~95 ℃. The results showed that the firmness of the gel increased from 68.88 g to the maximum 652.35 g (70 ℃) after heating, with an increase of 8.47 times. Moreover, the elasticity increased from 45.20% to 77.5% as heated to 95 ℃. The water-holding capacity of the alkali-induced duck albumen gel increased to a maximum of 89.02% at 75 ℃, …

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Quality Evaluation Of Guizhou Kidney Beans Based On Principal Component Analysis, Wang He-Zhu, Zhu Yong, Zhu Yi, He You-Xun, Qin Li-Kang, Liang Ya-Li Mar 2020

Quality Evaluation Of Guizhou Kidney Beans Based On Principal Component Analysis, Wang He-Zhu, Zhu Yong, Zhu Yi, He You-Xun, Qin Li-Kang, Liang Ya-Li

Food and Machinery

Seven types of Guizhou kidney beans were used to evaluate their quality based on principal component analysis of main nutritional components. The results showed that the content of protein in kidney beans ranged from 19.11% to 23.69%. The total contents of the dietary fiber were found ranging from 23.09% to 27.60%, and those in British red bean were the highest. Seven kinds of kidney beans were rich in Ca, Mg, P, and K, ranging from 0.09% to 0.20%, 0.19% to 0.29%, 0.45% to 0.61%, and 1.48% to 1.69%, respectively; The contents of glutamic acid, aspartic acid, and leucine in these …

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