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Articles 4321 - 4350 of 4798
Full-Text Articles in Food Biotechnology
Design And Performance Of Heat Pump Intermittent Pasteurization Machine, Chen Dong, Li Guosheng, Xie Jihong, Shi Xiang
Design And Performance Of Heat Pump Intermittent Pasteurization Machine, Chen Dong, Li Guosheng, Xie Jihong, Shi Xiang
Food and Machinery
An easily-realized heat pump intermittent pasteurization machine was designed. Its structure and working processes were studied, and its key components were chosen or designed, including the bactericidal vessel, the hot water tank, the cool water tank and the heat pump. Based on detailed calculation of its working period and energy consumption, a comprehensive comparison was given between the heat pump intermittent pasteurization machine and normal pasteurization machine. The results show that the heat pump intermittent pasteurization machine has marked advantages: besides its long working life and high safety, the running power and energy consumption of the heat pump intermittent pasteurization …
Analysis Of Horizontal Tank With Jacket Based On Ansys Workbench, Jia Mingxia, Zhong Peisi, Yang Mei, Zhang Xiaodong, Lin Weiwei, Lv Xiaodong
Analysis Of Horizontal Tank With Jacket Based On Ansys Workbench, Jia Mingxia, Zhong Peisi, Yang Mei, Zhang Xiaodong, Lin Weiwei, Lv Xiaodong
Food and Machinery
Targeting at the horizontal tank with jacket from a certain project as the research subject, applying the finite element software ANSYS Workbench, the structural static analysis showed that under the full load and the snow condition the deformation and stress were similar and the reinforced rib had significantly effect on the tank. Meantime, the response spectrum analysis told that under the seismic condition the maximum stress occurred in the saddle, which was lower than the allowable stresses of the materials. The reliabilities of the tank were validated, and optimization method was presented.
Experimental Study On Operation Characteristics Of Constant Temperature And Humidity Air Conditioning Unit Used In Wine Storage Room, Wang Shaoqing, Xu Jing, Li Dong, Hu Haiyang, Lu Yi
Experimental Study On Operation Characteristics Of Constant Temperature And Humidity Air Conditioning Unit Used In Wine Storage Room, Wang Shaoqing, Xu Jing, Li Dong, Hu Haiyang, Lu Yi
Food and Machinery
Wine storage process is determined by the brewing method, where the temperature and humidity are the extremely important parameters, and the constant temperature and humidity environment is a necessary condition for the storage of high-quality wine. This paper put forward a PID cascade control method with the temperature and humidity controlled separately based on DC-inverter constant temperature and humidity air conditioning unit with condensing heat recovery, and study experimentally the operation characteristics of the air conditioning unit, the experimental results show that this method can achieve precise control of temperature and humidity (temperature control precision is ±0.2 ℃, relative humidity …
Improved Design And Engineering Application Of Feeding Material Liquid Temperature Control System, Song Weimin, Xu Xiaoguang, Li Chunguang, Xiong Anyan, Sun Mi
Improved Design And Engineering Application Of Feeding Material Liquid Temperature Control System, Song Weimin, Xu Xiaoguang, Li Chunguang, Xiong Anyan, Sun Mi
Food and Machinery
In order to solving the problem of feeding machine barrel steam heating, the material liquid temperature control precision and anxious burnt phenomenon, using hot water instead of steam of the material liquid to increase temperature compensation control, the barrel structure is improved, heat exchange area is increased, and the liquid temperature rise time has been shorten. The results show that: the liquid temperature has been controlled in the range from 40 to 50 ℃(control accuracy ±2 ℃), and the liquid to be heated up to the set temperature reduces the time that is spent more than 30%.
Improvement Of Zj17 Cigarette Machine In Cigarette Paper Sizing System, Xiong Anyan, Sun Jiuzhe, Su Dongying, Ding Meizhou, Wang Erbin
Improvement Of Zj17 Cigarette Machine In Cigarette Paper Sizing System, Xiong Anyan, Sun Jiuzhe, Su Dongying, Ding Meizhou, Wang Erbin
Food and Machinery
Improvement was made on the cigarette paper sizing system of ZJ17 cigarette machine. The gear pump and the mass flow meter is between the original rubber cylinder and spray nozzle, and through the PLC controller to control the servo motor to drive the gear pump, the mass flow meter tracking feedback, the sizing of cigarette paper uniform stability. Application effects showed that the standard deviation of a cigarette machine sizing decreased from 0.17 mg per cigarette to 0.02 mg per cigarette, different equipment sizing from the original difference 2.35 mg per cigarette reduced to the maximum difference 0.30 mg per …
Improment On Ration Filling Machine Of Grain By Electromagnetic Vibrating, Feng Ying
Improment On Ration Filling Machine Of Grain By Electromagnetic Vibrating, Feng Ying
Food and Machinery
Acording to the problems in traditional grain food ration filling machine, and from the automatic machine hardware designs, algorithms, software design, anti-jamming design of multiple perspective, quantitative packing of fuzzy-PID control algorithm of dynamic weighing, and optimal chip disposal procedures, simplified the peripheral hardware design and reduced development costs. Field test results show, the new packaging control machines is stable, divide errors reduced by 94.6%, and can meet the needs of grain food production.
Design Of Oil-Water Separation Commercial Frying Machine With Automatic Feed-In And Feed-Out Device, Yang Guifu
Design Of Oil-Water Separation Commercial Frying Machine With Automatic Feed-In And Feed-Out Device, Yang Guifu
Food and Machinery
This article states the reform of the commercial automatic-multifunction frying machine with both machine design and automation technology, which aims to achieve the frying foods being fed in and out automatically as well as the oil-water separation for oil saving. It proposes the overall solution and the general design of both mechanical part and electrical control section, and elaborates on the automatic control device of water for oil-water separation, reduction gearbox, mechanism of chain and chain wheel, driving shaft coupler and bearing block, claw structure for catching fried food. This reformed device will have bright application prospect for it can …
High Speed Sorting Robot For Non-Typical Food Production Systems, Yan Peipei
High Speed Sorting Robot For Non-Typical Food Production Systems, Yan Peipei
Food and Machinery
In order to solve the sorting technology problem in food production caused by more kinds of food and the big differences, and based on the parallel robot and visual technology, operation scheme of the sorting system was designed. At the present, the sorting system of domestic and foreign technology of the design is not mature in the area of complex packaging and small volume of food. According to the functional requirements of high-speed robot vision system, the hardware system of different food location and classification is more accurate, and complete the software design of control system. Through the research on …
Application 3d Printing Technology In Cream Industry Design, Yao Qinghua
Application 3d Printing Technology In Cream Industry Design, Yao Qinghua
Food and Machinery
The pastry cream in the food industry is fast moving consumer goods, having a thick, thick, sticky characteristics. According to the characteristics creamy food processing, and combining computer technology, designed cream printer program, including the power module, control module, execution module and driver module 3D. The program which draws on jet technology, three-phase machine control technology solve that the cream is not easy mobility, to ensure ease of cleaning. In the design of equipment and facilities mature organic combination. And key components and technologies make specific instructions.
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus), Li Jing, Li Shunfeng, Tian Guangrui, Wang Anjian, Nie Bo, Yuan Qingli
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus), Li Jing, Li Shunfeng, Tian Guangrui, Wang Anjian, Nie Bo, Yuan Qingli
Food and Machinery
The purpose of this study was to investigate the effect of high-pressure carbon dioxide (HPCD) treatment on quality of button mushroom (Agaricus bisporus). Mushrooms were dipped for short time in different HPCD, then stored at 4 ℃ for 8 days (d). Changes in the weight loss, firmness, color, total phenolics, ascorbic acid and activities of polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) were measured. The results indicated that 0.3 MPa CO2 maintained a high level of firmness, delayed browning, promoted the accumulation of phenolics, ascorbic acid, inhibited the activities of PPO and POD, and increased PAL …
Effects Of Ramulus Cinnamomi Extracts On Fresh-Keeping Of Xinyu Tangerine, Chen Yuhuan, Peng Xuan, Chen Chuying, Wan Chunpeng, Chen Jinyin
Effects Of Ramulus Cinnamomi Extracts On Fresh-Keeping Of Xinyu Tangerine, Chen Yuhuan, Peng Xuan, Chen Chuying, Wan Chunpeng, Chen Jinyin
Food and Machinery
Effects of Ramulus cinnamomi on fresh-keeping of Xinyu tangerine were investigated during storage at (5±1) ℃ and RH 85%~90%. The results showed that Ramulus cinnamomi extracts significantly reduced decay rate, weight loss rate and MDA content of fruits in comparison with the control group after 30~90 days cold storage. At the same time, the extracts treatment could also delay the degradation speed of total soluble solids (TSS), titratable acidity (TA), Vitamin C (VC) and total sugar content, keep higher SOD, PAL, POD and PPO activities in comparison with the control group, which suggested that Ramulus cinnamomi extracts effectively …
Research On Quality Change Of Leisure Dried Tofu During Storage, Bu Yufang, Li Wenqiang, Xie Linglai, Zhao Liangzhong
Research On Quality Change Of Leisure Dried Tofu During Storage, Bu Yufang, Li Wenqiang, Xie Linglai, Zhao Liangzhong
Food and Machinery
The quality changes of leisure dried tofu was investigated during storage under room temperature. The results showed that: the quality of dried tofu was getting worse with duration of storage time. From 60 to 90 days, the component contents and texture of dried tofu changed slightly; As time was prolonged from 90 to 180 days, there was significant change in contents and texture. Moisture decreased sharply, protein and fat increased significantly, carbohydrate decline gradually; the hardness, chewiness, cohesiveness increased, and resilience decreased. It was concluded that the change of texture is mainly caused by component contents of dried tofu, the …
Analysis On Waxberry Domestic Aviation Logistics Transportation Environment And Suggestion Of Packaging Design, Li Juanjuan
Analysis On Waxberry Domestic Aviation Logistics Transportation Environment And Suggestion Of Packaging Design, Li Juanjuan
Food and Machinery
In china, aviation logistics transportation is best choice in. long distance transportation for Waxberry. The waxberry is perishable fruits, so the preservation time is shorter, and the storage conditions are strict. In this paper, combining with the characteristics in cargo of plane, which type is domestic air transport usually used, and analysis the temperature of the environment, encountered the size requirements, air cargo specification and other problem in waxberry aviation logistics transportation process. The waxberry aviation logistics packaging should be constant temperature container, enclosure to be rounded handle, design buffer structure in the packaging, and mark transport requirement in the …
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice, Fang Songping, Yan Bin, Zhu Benguo, Liu Liya, Zhou Xianrong, Zhou Sumei, Cheng Baokui
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice, Fang Songping, Yan Bin, Zhu Benguo, Liu Liya, Zhou Xianrong, Zhou Sumei, Cheng Baokui
Food and Machinery
Wheat gluten was hydrolyzed by a specific enzymatic process for prepared Gln-rich wheat gluten hydrolysate(WGH), explored the regulatory effect of WGH on ulcerative colitis by dextran sulfate sodium (DSS) induced colitis model in mice. The results showed that the WGH could alleviate the weight loss and clinical symptoms of DSS-induced colitis in mice, improved the antioxidant capacity of colonic tissue and alleviate the secretion of inflammatory cytokines and the infiltration of inflammatory cells in the colonic tissue of mice. The WGH can efficiently reduce the intestinal inflammation with ulcerative colitis in mice.
Study On Extraction Technology And Antioxidant Activity Of Polyphenols From Lotus Root, Xu Yanyan, Sun Jie, Chen Yahui, Wang Hongxun, Min Ting, Hzou Min
Study On Extraction Technology And Antioxidant Activity Of Polyphenols From Lotus Root, Xu Yanyan, Sun Jie, Chen Yahui, Wang Hongxun, Min Ting, Hzou Min
Food and Machinery
To establish the extraction technology of polyphenols from lotus root, the polyphenol yield and DPPH free radical scavenging rate were investigated to optimize the technological parameters. Then, the polyphenol composition and antioxidant activity of extracts were comparatively analyzed. The parameters of technology A optimized by polyphenol extraction yield were as follows: volume ratio of hydrochloric acid to methanol was 22∶78 (V∶V), homogenization time was 6.8 min and homogenization speed was 10 500 r/min. Those of technology B optimized by DPPH free radical scavenging rate were as follows: volume ratio of hydrochloric acid to methanol was 19∶81 (V∶V), homogenization time was …
Purification Of Fructo-Oligosaccharide By Membrane Separation Process Combined With Macroporpus Resin, Liu Bin, Cao Dong, Meng Qingran
Purification Of Fructo-Oligosaccharide By Membrane Separation Process Combined With Macroporpus Resin, Liu Bin, Cao Dong, Meng Qingran
Food and Machinery
A certain amount of glucosefructose, sucrose and inulin are still exist in the solution of fructo-oligosaccharide which is obtained by hydrolysis of inulin. Fos solution was purified by the membrane separation process and macroporpus resin. The purification effect for Fructo-oligosaccharide of four kinds of resins (CSR-1Na, CSR-2Na, CSR-3Na, CSR-1Ca) was compared,the optimum was CSR-1Na. The effects of filtration pressure, circulation flow rate, pH on the transmittance of sugars and the permeation flux were studied. The optimum conditions for ultrafiltration were filtration pressure of 10 bar, pH of 6.0, circulation flow rate of 2 L/min, twice and the transmissivity ratio of …
Purification Of Polyphenols From Synsepalum Dulcificum Seed With Macroporous Resins, Ma Yidan, Liu Hong, Ma Sicong, Yan Ruixin, Liao Xiaowei
Purification Of Polyphenols From Synsepalum Dulcificum Seed With Macroporous Resins, Ma Yidan, Liu Hong, Ma Sicong, Yan Ruixin, Liao Xiaowei
Food and Machinery
Taking the absorbability and desorption properties as parameters, the purifying conditions of polyphenol from Synsepalum dulcificum seed by macroporous resins, compared with five types of macroporous resins were investigated. The result showed that the X-5 macroporous resins was the best one. Through a nonlinear curve fitting with the Langmuir adsorption models, it was found that the fitting degree of adsorption isotherm and Langmuir function curve was very high. The optimal adsorption process conditions were as followed: pH 5.8, 1.0 mL/min adsorption velocity. Besides, the best desorption conditions were: sample volume 100 mL, desorption velocity of flow 1.5 mL/min, dynamically elute …
Optimization On Beta-1,3-Glucan From Yeast Bymicrowave-Alkali-Enzymatic Extraction, Yang Xihong, Gao Xueli, Xie Wancui, Li Ziqi
Optimization On Beta-1,3-Glucan From Yeast Bymicrowave-Alkali-Enzymatic Extraction, Yang Xihong, Gao Xueli, Xie Wancui, Li Ziqi
Food and Machinery
For finding a rapid and environmental friendly way to extract zymosan (beta-1,3-glucan), a method was established by microwave-assisted heating at low alkaline concentration, which was using the cell wall as a raw material and based on traditional enzyme alkaline. Extraction process was optimized by using response surface method, the optimum process conditions for quadratic regression model analysis were as followed: microwave power 420 W, heating time 5 min; the quantity of enzyme 2 550 U/g. Under this condition, the total sugar value could reach 87.44%, and the verificatio n results was 87.94%.
Effects Of Different Pepper Addition Levels On Volatile Compounds In Stewed Rabbit Meat, Zhu Chenglin, Lan Qiuyu, Li Cheng, Xia Xuhan, Liu Aiping, Feng Chaohui, Yang Yong, Liu Yuntao
Effects Of Different Pepper Addition Levels On Volatile Compounds In Stewed Rabbit Meat, Zhu Chenglin, Lan Qiuyu, Li Cheng, Xia Xuhan, Liu Aiping, Feng Chaohui, Yang Yong, Liu Yuntao
Food and Machinery
The effects of different addition levels of pepper on volatile compounds in stewed rabbit meat were analyzed by electronic nose and gas chromatography-mass spectrometry (GC—MS). Results of electronic nose show that the addition of pepper had a significant impact on the volatile compounds of stewed rabbit. Results of GC—MS showed that chromatographic area of aldehydes, acids and ethers decreased first and then increase when increasing the pepper addition levels. The chromatographic area of hydrocarbon derived from lipid oxidation increased first and then decreased with the increase of addition level of pepper. Chromatographic area of some compounds from Strecker degradation of …
Cfd Numerical Analysis Of Beer Pasteurization, Hong Xiaomin, Xu Qiang
Cfd Numerical Analysis Of Beer Pasteurization, Hong Xiaomin, Xu Qiang
Food and Machinery
A CFD numerical model was established to simulate pasteurization process of beer in glass bottle. The solid-liquid coupling complex conjugate heat transfer system was established and the change of the temperature field in the complete heating cycle of the beer in the bottle was got based on Fluent. The parameters of pasteurization process was designed under the working condition that the production capacity was 36 000 bottle/h. It has been shown that the total time of process was 60 minutes and the soaking time was 11 minutes. Through the CFD numerical analysis, the change of the temperature of the eleven …
Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules, Liu Yang, Liao Luyan, Fu Yaping, Wu Weiguo
Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules, Liu Yang, Liao Luyan, Fu Yaping, Wu Weiguo
Food and Machinery
The purple sweet potato was used as raw material to make purple sweet potato raw granules by explosion puffing drying technology at modified temperature and pressure. The study includes the effects of different puffing temperature, stagnant time, vacuum drying temperature on the product color index b, content of anthocyanins and iodine blue value. By using Box-Behnken design of the response surface methodology(RSM) to determine the technical conditions as follows: puffing temperature was 80 ℃, stagnant time was 5min and vacuum drying temperature was 69 ℃. Different factors have different effects on the product, and the biggest factors are puffing temperature …
Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions, Sun Caixia, Wang Chengrong, Wu Hao, Yang Shaolan
Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions, Sun Caixia, Wang Chengrong, Wu Hao, Yang Shaolan
Food and Machinery
Fresh purple onions were used as material, ultrasound-assisted complex enzymatic method was used to extract total flavonoids from it. Then, the crude extracts were used as fermentation materials to fermente for flavonoid-rich onion wine. The growth rate of flavonoids and alcoholic content were used as indicators to evaluate the quality of onion wine. This experiment explored the impact of following factors on quality of onion wine, which includes the amount of onion powder, fermentation time, sugar content, fluid loading volume, pH of broth, inoculum volume, etc. Plackett-Burman design was used to choose the important factors of influencing onion wine fermentation. …
A Homemade Gas-Flushing Device Of Map Suitable For Laboratory, Ma Cheng, Liang Qi, Wen Pengcheng, Zhang Yan
A Homemade Gas-Flushing Device Of Map Suitable For Laboratory, Ma Cheng, Liang Qi, Wen Pengcheng, Zhang Yan
Food and Machinery
A homemade gas-flushing device of MAP has been introduced in detail. The device has made various needed gas mixture by measuring flow. All the components of the device can be bought in the market. Without any mechanical processing all the components can be directly used to making the device. The precision of this device was ±2%. The device was suitable for the test of meat packaging and edible fungi packaging, but not suitable for the test of fruit and vegetable packaging, for the limit of the measurement range of the float meters.
Study On Screening Of Aroma-Producing Microbe And Growing Characters, Xie Jun, Luo Huibo, Bian Minghong, Yang Wenbin, Wang Dadi, Wang Yong
Study On Screening Of Aroma-Producing Microbe And Growing Characters, Xie Jun, Luo Huibo, Bian Minghong, Yang Wenbin, Wang Dadi, Wang Yong
Food and Machinery
Studied screening of aroma-producing microbe from 62 strains indicated by esterified enzyme activity, total ester content and flavor content. The results showed that: yeast Njsys-YT3 and aspergillus Njsys-MD45 had higher esterified enzyme activity and capability of synthesis of the ester, which can produce rich metabolites. The esterified enzyme activity of strains Njsys-YT3 was 16.58 U/mL and the total ester content was 0.22%, esterified enzyme activities of strains Njsys-MD45 was 7.18 U/mL and the total ester content was 0.14%. The studies of growing characteristics of strains Njsys-YT3 and Njsys-MD45 showed that: Strains Njsys-YT3 and Njsys-MD45 had capability of higher stress tolerance, …
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus, Xie Wancui, Yang Yadong, Yang Xihong, Wu Shuai, Ji Hongwu
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus, Xie Wancui, Yang Yadong, Yang Xihong, Wu Shuai, Ji Hongwu
Food and Machinery
In order to improve the production of protease from Bacillus cereus, the fermentation medium composition and culture conditions were optimized. By single factor experiment, the effects were studied, including the optimum additions of carbon and nitrogen sources, the adding amounts, fermentation temperature, inoculation age, shaking speed, medium volume, medium initial pH, fermentation time, and inoculation amount on protease production. On this basis, Plackett-Burman was to evaluate the effects of nine variables, and selected significant factors, namely peptone addition amount, fermentation temperature and medium volume. The optimal fermentation condition was obtained by Box-Behnken and response surface analysis. The optimal conditions of …
Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd, Fan Liming, Li Qingsheng
Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd, Fan Liming, Li Qingsheng
Food and Machinery
Based on the multiple reference frame method and Realizable k-ε model, the whole flow field in a stirred tank with double CBY impellers was numerically simulated using fluent software. The simulation test results were compared with literature. The effects of the blade spacing on the flow field distribution, the lower blade speed and power consumption were examined. The results showed that with the increase of blade spacing, flow pattern from the “connecting flow” into “dispersed flow”, and the test results have good consistency. The influence of blade spacing to the velocity distributions below the upper impellers was relatively large and …
Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling, Zhou Yumei, Huang Zhihong, Wei Hongyu, Zhu Lixue, Luo Shaoming
Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling, Zhou Yumei, Huang Zhihong, Wei Hongyu, Zhu Lixue, Luo Shaoming
Food and Machinery
Three dimensional discrete element numerical model was established by PFC3D with different boundary conditions, the grinding process was simulated, and the average contact force between balls was also analyzed. The effects of different milling factors on the superfine pulverization of notoginseng were investigated, and the simulation results were proved through the single factor experiments. The results showed that the order of key factors, which affected the milling process was rotation speed, ball material ratio and mass ratio of balls. The optimum conditions were as followed: the rotation speed of 500 r/min, ball material ratio of 8 to 1, and mass …
Research And Application Progress Of The Mountain Orchard Rail Transport, Gong Zhiyuan, Li Yifan, Liu Yande, Shi Qi
Research And Application Progress Of The Mountain Orchard Rail Transport, Gong Zhiyuan, Li Yifan, Liu Yande, Shi Qi
Food and Machinery
As most of the mountainous hilly region has been the main production areas for apple, citrus fruit, pear, cherry and other fruits in China, the problems existed in transportation network lacking, high labor intensity and low efficiency during the working practice of transportation. Summarized the present application of the key technologies such as motive power, mechanical drive unit, rack construction of the self-propelled conveyor and traction type conveyer that experts home and aboard have developed on their own. And presented the performance indicators in terms of startup, upgoing, swerve, down and pullup. At the same time, described the state and …
Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Food and Machinery
Waxy corn starch (WCS) was modified by amylosucrase (AS). The effect of starch elongation degree on the digestibility and physicochemical properties of modified waxy corn starch (WCS) was investigated. The results showed that under the given reaction condition, enzymatic reaction could be fitted by a logarithmic mathematical model. Compared with native starch, the modified WCSs expressed a continuous matrix structure, and the packing arrangement of crystalline converted from A-type into B-type. With transglycosylation rate (TR) increasing, an increased tendency of proportion of Fr I (DP＞30) was observed, whereas the contents of Fr III (DP＜13) was significantly decreased. In vitro test …
Study On Removal Of Staphylococcus Aureus Biofilm By Acidic Electrolytic Oxidation Water, Yu Ming, Zhang Quankai, Luo Xiaojun, Chen Haiqiang, Yang Gongming
Study On Removal Of Staphylococcus Aureus Biofilm By Acidic Electrolytic Oxidation Water, Yu Ming, Zhang Quankai, Luo Xiaojun, Chen Haiqiang, Yang Gongming
Food and Machinery
The removal efficiency of electrolyzed oxidizing water on biofilm of Staphylococcus aureus was studied. Electrolyzed oxidizing water showed obvious damage on the Staphylococcus aureus biofilm，including substantially destroyed external matrix, severely destroyed cells and decreased bacterial number observed with SEM（scanning electron microscope）on 5 000-times and 40 000-times. The removal efficiency could be reduced significantly by prolonging storage time of oxidation potential acidic water , raising preservation temperature and the presence of organic interfering substances. The removal efficiency of sealing preservation was superior to openning preservation. The available chlorine, pH value and redox potential had a synergistic effect on the removal efficiency. …