Open Access. Powered by Scholars. Published by Universities.®
- Keyword
-
- 3D printing; food; forming characteristics; food printer (1)
- 3D-print pen; food slurry; double operation mode; micro flow (1)
- Agaricus Bisporus; antioxidant peptide; gallic acid; chemical modification; antioxidation (1)
- Agricultural mechanization; agricultural education; innovation (1)
- Akebia trifoliate; fruit powder; spray drying; dissolution characteristics (1)
-
- Aluminum foil separator; material removing mechanism; cam; motion simulation; structure transformation (1)
- American ginseng; extract; rapidly dissolving tablets; flavor agent; disintegration agent (1)
- Antioxidant; linseed oil; stability; acid value (1)
- Apple (1)
- Apple; compression; bruise area; pressure-sensitive film; contact pressure distribution (1)
- Arabic gum; sodium aluminate; D-tagatose (1)
- Areca catechu; alkaloids; Multistage cross flow extraction; process optimization (1)
- Asterina pectinifera; polysaccharide; free radical; antioxidant activity; electron spin resonance (1)
- Attapulgite; Lactobacillus; adsorption (1)
- Automatic vertical packaging machine; eccentric sprocket; transverse sealing mechanism; parametric design (1)
- B gene (1)
- Bacillus amyloliquefaciens; glutaminase; solid state fermentation (1)
- Baikhovi tea; taihu tea; volatile components; headspace solid-phase micro-extraction; GC—MS (1)
- Banana skin; polysaccharide; hand cream; moisturizing effect (1)
- Bay scallops; properties analysis; V-wheel roller grader; structural design (1)
- Beef meat fillet; hydrocolloid; transglutaminase (1)
- Beer pasteurization machine; GSM remote monitoring ; digital temperature sensor; single chip microcomputer (1)
- Betel nuts; baked; unsafe factors; analysis and determination (1)
- Bisphenol A; magnetic molecularly imprinted polymers o; Preparation; characterization; adsorption ability (1)
- Blueberry polyphenols; functional activity; extraction method (1)
- Blueberry; functionality; active ingredients; extracting technology; prospects (1)
- Braised pork; storage (1)
- Brown rice; tea; extruded; fuzzy comprehensive evaluation (1)
- Buckwheat; sweet rice wine; tan-fan method; fermentation technology (1)
- Burdock; microwave drying; online weight acquisition; constant temperature (1)
Articles 1 - 30 of 392
Full-Text Articles in Food Biotechnology
Analysis Of Amino Acid Composition And Nutritional Evaluation Of 22 Spirulina(Athrospira) Strains, Yan Chunyu, Wang Suying, Dong Shirui
Analysis Of Amino Acid Composition And Nutritional Evaluation Of 22 Spirulina(Athrospira) Strains, Yan Chunyu, Wang Suying, Dong Shirui
Food and Machinery
No abstract provided.
Effect On Flue Gas Composition In Various Process Parameters Of Co2 Leaf Expansion Line, Xiong Anyan, Wang Erbin, Song Weimin, Zhang Dongyu, Zhao Yujie, Liu Wenbo
Effect On Flue Gas Composition In Various Process Parameters Of Co2 Leaf Expansion Line, Xiong Anyan, Wang Erbin, Song Weimin, Zhang Dongyu, Zhao Yujie, Liu Wenbo
Food and Machinery
In order to reduce the tar and nicotine content of cigarette, the conventional chemical composition and the flue gas composition of the expanded leaves under different process conditions were analyzed. The result showed that: under the test conditions, the process gas temperature was higher, the contents of tar, nicotine and CO in the flue gas composition of the expanded leaves were lower when the saturated vapor was added to a certain amount; the amount of tar, nicotine and CO were the lowest when the steam was added to 600 kg/h. under the same conditions of the process gas temperature.
Inhibiting Effect Of Stachyose From Stachys Floridana Schuttl.Ex Benth On Proliferation Of Caco-2 Cell Line And Its Potential Mechanism, Zhong Xianfeng, Huang Guidong, Zhang Jiru, Zhang Yong, Hua Dong
Inhibiting Effect Of Stachyose From Stachys Floridana Schuttl.Ex Benth On Proliferation Of Caco-2 Cell Line And Its Potential Mechanism, Zhong Xianfeng, Huang Guidong, Zhang Jiru, Zhang Yong, Hua Dong
Food and Machinery
The inhibiting effect of stachyose from Stachys floridana Schuttl.ex Benth on the proliferation of Caco-2 cell line and its potential mechanism were investigated.Caco-2 cells were incubated in serum-free media, the inhibiting effect of stachyose on Caco-2 cell proliferation were analyzed by MTT assay and the apoptosis of Caco-2 cells were determined by flow cytometry, then cell damage degree was studied by the detection of LDH release rate. The results showed that stachyose inhibited the proliferation of Caco-2 cell lines in a dose- and time- dependent manner. After pretreatment with different concentrations of stachyose (0.5, 1, 2, 4 mmol/L), cell apoptosis …
Analysis On Composition Of Organic Acids In Choerospondias Axillaris And Its Pastilles, Li Ti, Dai Taotao, Cheng Chao, Chen Jun, Wang Zhaojun, Liu Jiyan, Liu Chengmei, Liu Wei
Analysis On Composition Of Organic Acids In Choerospondias Axillaris And Its Pastilles, Li Ti, Dai Taotao, Cheng Chao, Chen Jun, Wang Zhaojun, Liu Jiyan, Liu Chengmei, Liu Wei
Food and Machinery
This paper aims at analyzing the composition and content of organic acids in Choerospondias axillaris and its pastilles, and discussing the effect of pastilles processing on content of organic acids, to provide a reliable basis for further development of Choerospondias axillaris product. LC—MS was adopted to analyze the organic acids in Choerospondias axillaris, and established a reversed-phase HPLC technique for the quantitative and qualitative analysis of organic acids. The results showed that all samples presented a similar profile mainly composed of 7 organic acids, where citric acid and malic acid were the major ones. The content of organic acids in …
Optimization On Glutaminase Production From Bacillus Amyloliquefaciens Swjs22 By Solid-State Fermentation, Zhou Chihongling, Cui Cun, Zhao Mouming
Optimization On Glutaminase Production From Bacillus Amyloliquefaciens Swjs22 By Solid-State Fermentation, Zhou Chihongling, Cui Cun, Zhao Mouming
Food and Machinery
A Bacillus amyloliquefaciens strain SWJS22 isolated from deep sea mud of the South China Sea was used to produce glutaminase by solid-state fermentation. Using single factor test and orthogonal test, including culture media and the fermentation parameters, was applied to optimize glutaminase production technology; optimal fermentation conditions were: 2% (V/m) seed liquid was inoculated in a culture medium composed of 20 g soy flakes, 5 g wheat flour, 0.02 g SE-1170, water to solid in a ratio of 1.0∶0.6 (m∶m), and fermented at 37 ℃ for 48 h. Under this optimized condition, the L-glutaminase activity was increased from （83.10±4.64） U/mgds …
Effect Of Blue/Red Light On Growth And Properties Of Red Yeast, Ma Dandan, Zhang Yanjie
Effect Of Blue/Red Light On Growth And Properties Of Red Yeast, Ma Dandan, Zhang Yanjie
Food and Machinery
In order to understand the effect of the light signal on the growth and development of yeast, the effects of red and blue light on the growth and yield of the growth of the yeast were studied. Results showed that the red culture could prompt the Rhodotorula glutinis biomass increased significantly, improve the content of protein and nucleic acid in Rhodotorula glutinis, improve Rhodotorula glutinis kind of carotene and ergosterol content. The red light can be considered to introduced into Rhodotorula glutinis industrialized production of carotene and ergot solid alcohol. The Blue ray in improving the Rhodotorula glutinis biomass was …
Influence Of Polyphenol Compounds On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Guo Lei, Su Jiakun, Shao Dengyin, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Cai Jibao, Zhang Xiaoming
Influence Of Polyphenol Compounds On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Guo Lei, Su Jiakun, Shao Dengyin, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Cai Jibao, Zhang Xiaoming
Food and Machinery
The Partial Least Square Regression(PLSR) analysis was used to study the influence of polyphenols, such as chlorogenic acid, scopoletin and rutin contents on sensory quality. The results showed that there were significantly positive correlations between chlorogenic acid and oral irritation or tongue burning, oral coating or dryness. There were significantly negative correlations between scopoletin and astringency and throat irritation. However, there were no significant correlations between rutin and comfort characteristics. For smoke characteristics, there was a significantly positive correlation between chlorogenic acid and off-taste. Chlorogenic acid and scopoletin had significantly negative influences on impact. Rutin had no significant influence on …
Influence Of Routine Chemical Components On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Zhang Xiaoming, Guo Lei, Su Jiakun, Shao Dengyin, Cai Jibao
Influence Of Routine Chemical Components On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Zhang Xiaoming, Guo Lei, Su Jiakun, Shao Dengyin, Cai Jibao
Food and Machinery
The Partial Least Square Regression(PLSR) analysis was used to study the influences of routine chemical components, such as total sugar, reducing sugar, nicotine, total nitrogen etc. on cigarette sensory quality. The results showed that there were positive correlations between total sugar, reducing sugar and the ratio of sugar to nicotine and most comfort characteristic. Nicotine, total nitrogen and potassium had negative influences on tobacco comfort characteristics. There were significantly positive correlations between the ratio of potassium to chlorine and irritation or tongue burning, oral coating or oral dryness. There were positive correlations between total sugar, reducing sugar and the ratio …
Research On Characteristics Of Burdock By Microwave Drying At Constant Temperature, Ji Fei, Li Zhenfeng, Li Jing, Xu Wanxiu
Research On Characteristics Of Burdock By Microwave Drying At Constant Temperature, Ji Fei, Li Zhenfeng, Li Jing, Xu Wanxiu
Food and Machinery
The drying characteristics of burdock were studied using self-made weight and temperature facilities. The moisture content and the internal temperature were acquired online. Taken microwave power density, temperature and sample depth as the influence factor, and the optimal parameters for drying burdock by microwave were obtained through orthogonal experiment. The optimized parameters were as followed: the power density 10 W/g, the internal temperature of sample 60 ℃, and the samples thickness 2 mm. Under these conditions, the rehydration rate R value and the color difference ΔE value of dried burdock were 3.77 and 64.37, respectively. ANOVA of the evaluation index …
Study On Characteristics On Depth Of Walnut By Hot-Air Drying, Wang Qinghui, Yan Shengkun, Li Zhongxin, Gao Zhenjiang
Study On Characteristics On Depth Of Walnut By Hot-Air Drying, Wang Qinghui, Yan Shengkun, Li Zhongxin, Gao Zhenjiang
Food and Machinery
To solve the problem of drying in walnut postharvest processing, the hot-air drying technology was applied to walnut. A specifically depth drying equipment was designed and the experiment was done. The drying characteristics of walnut were investigated under different drying temperatures (35, 40, 45, 50 ℃), air velocities (0.5, 1.0, 1.5, 2.0 m/s), and load depths (0.6, 0.9, 1.2, 1.5 m). Experimental results showed that the whole drying process occurred in the falling rate period, and the effect of drying temperature, air velocity and load depth on drying characteristics was significant. The optimal drying process was temperature 45 ℃, air …
Determination On Salt Content Of Dry-Cured Meat By Rapid And Non-Invasion Impedance Technology, Chen Tianhao, Han Minyi, Wang Peng, Wei Ran, Xu Xinglian
Determination On Salt Content Of Dry-Cured Meat By Rapid And Non-Invasion Impedance Technology, Chen Tianhao, Han Minyi, Wang Peng, Wei Ran, Xu Xinglian
Food and Machinery
The experiment was conducted to establish a new method to determine the salt content in cured meat and treated the meat with different salt content as samples. Impedance, salt content and water content were measured in the experiment and the results showed that the method would be a good choice for the determination of the salt content. Result: And, there was strong relationship between the impedance and the salt content. It is possible to construct some linear model between these two parameters. It indicated that there is good correlation between the predicted salt content and impedance magnitude (R2=0.980 …
Extraction Of Animal-Derived Dna In Processed Food And Establishment Of Multiplex Pcr Method, He Haining, Hong Xia, Feng Yusheng, Wang Yongsong, Jin Ying, Yuan Caixia, Qian Yingwen, Liu Qi, Gao Zhiying
Extraction Of Animal-Derived Dna In Processed Food And Establishment Of Multiplex Pcr Method, He Haining, Hong Xia, Feng Yusheng, Wang Yongsong, Jin Ying, Yuan Caixia, Qian Yingwen, Liu Qi, Gao Zhiying
Food and Machinery
In order to get high quantity and quality animal-derived DNA extraction from processed food, the CTAB method was improved for the PCR test. According to duck mitochondrial gene sequences, primers were designed and synthesized for detecting PCR system, optimizing reaction conditions and screening, establishing a triple PCR method. The amplified lengths of fragments were 116 bp for bovine, 212 bp for porcine, 322 bp for duck, respectively. The triple PCR assay to distinguish pork and duck from beef was developed. Lower amounts of meat than declared on the label. These practices are of great importance in the fight of forged …
Improvement In Methods For Activity Measurement Of Polyphenol Oxidase In Wheat, Zhou Xiaoling, Yang Daiming, Li Na
Improvement In Methods For Activity Measurement Of Polyphenol Oxidase In Wheat, Zhou Xiaoling, Yang Daiming, Li Na
Food and Machinery
Three wheat varieties were selected as experimental materials to measure the activity of polyphenol oxidase According to the method from Measurement of Polyohenol Oxidase Activity in Wheat Flour in national standard draft. And found it has three deficiencies: first, because of the lack of crude extcation of polyphenol oxidase, it led to the less quantity of polyohenol oxidase, and couldn’t reflect the real state of the activity of polyphenol oxidase; second, because of the unsuitable reaction temperature, it couldn’t help the enzyme reaction completely; third, adding catechol before centrifuge made a part of product intercepted by precipitation, thus it has …
Changes On Sugar Profiles In Honey During Ripening, Xu Xian, Gu Zhenyu
Changes On Sugar Profiles In Honey During Ripening, Xu Xian, Gu Zhenyu
Food and Machinery
To find the rules on honey during ripening and obtain the special indicators, the physicochemical parameters and sugar profiles were studied. Moisture, soluble solids, pH, acidity, and conductivity were detected according to national standards. Sugar profiles of different storage time in hive, one day, two days, four days, six days and which was completely ripened were isolated and identified by HPLC—ELSD. Analysis of variance (ANOVA) showed that there were significant differences in honey of different storage time in hive; while the principal component analysis(PCA) showed that fructose, trehalose, glucose, maltulose, erlose were the major factors causing this difference. So the …
Recognition Of Fresh Orange Juice Adulteration By Electronic Tongue, Zhang Miao, Jia Hongfeng, Li Xiexin, Wang Xi
Recognition Of Fresh Orange Juice Adulteration By Electronic Tongue, Zhang Miao, Jia Hongfeng, Li Xiexin, Wang Xi
Food and Machinery
The recognition of adulteration in fresh orange juice was performed by electronic tongue system. The raw data were analyzed by using principal component analysis (PCA),discriminant fact analysis (DFA) and partial least-squares analysis (PLS). DFA was more competent than PCA in distinguishing effect. It appeared regularity with the increasing proportion of adulterated samples. It had a high correlation between electronic tongue sensors response signals and the adulteration ratio of fresh orange juice, the correlation coefficient was 0.963 8, the prediction error of established PLS model ranged from 1.85% to 2.20%. It proved that electronic tongue could be applied in adulteration recognition …
Acetaldehyde Analysis Of Beverage Plastic Bottle And Control Measures, Ai Li, Chen Changsong
Acetaldehyde Analysis Of Beverage Plastic Bottle And Control Measures, Ai Li, Chen Changsong
Food and Machinery
The method of gas chromatography was used on acetaldehyde detection, and the data was analyzed, from the PET raw material to plastic bottles. According to the practical control measures, it was proved that the impact of plastic bottle on human body is in a controllable state.
Study On Detecting Method Of Preservative In Injecta, Yan Min, Wang Lixiong, Tian Renkui, Bai Yizhang
Study On Detecting Method Of Preservative In Injecta, Yan Min, Wang Lixiong, Tian Renkui, Bai Yizhang
Food and Machinery
HPLC and GC—MC methods determining several preservatives in injecta was studied. When HPLC method was conducted, with conditions of streaking under 230 nm wavelength for VWD UV detection and 50︰50 proportion of methanol and water in the mobile phase, the peak with obvious trailing were undesirable. while, using GC—MS method, the response value and separation efficiency were better than that of HPLC and the preservatives were easy to be qualitatively and quantitatively determined. Results: It was quick and easy to determine peak occurrence and separation effects preservatives in injecta with the GC—MS method. The linearity of peak area and concentrations …
Determination Of Suxamethonium Chloride In Meat By Hplc—Ms／Ms Method, Zhou Xingwang, Kang Shaoying, Zhang Jihong, Zou Qiao
Determination Of Suxamethonium Chloride In Meat By Hplc—Ms／Ms Method, Zhou Xingwang, Kang Shaoying, Zhang Jihong, Zou Qiao
Food and Machinery
Suxamethonium chloride in dog meat was extracted by ultrasonic vibration with Na2CO3—NaHCO3 buffer solution，then the supernatant was cleaned-up using WCX solid phase extraction cartridges. The qualitative and quantitative analysis for target was achieved by liquid chromatography-tandem mass spectrometry. The study showed that the suxamethonium chloride concentration had a good linear relationship (r=0.999 87)with mass signal ranging from 0.5～250.0 ng/mL. The recovery was above 96%. The relative standard deviation was below 13%. The limit of determination was 0.004 mg/kg. This is a rapid, sensitive, accurate method for determinating suxamethonium chloride in dog meat.
Design Of Automatic Grading Control System Of Crab And Its Control Program Based On Image Recognition, Zhu Yan, Cao Yuanjun, Li Shusheng
Design Of Automatic Grading Control System Of Crab And Its Control Program Based On Image Recognition, Zhu Yan, Cao Yuanjun, Li Shusheng
Food and Machinery
Traditional classification method for crab by artificial to distinguish its gender and by eyes to estimate its weight, so the classification efficiency and accuracy are lower. The gender identification base on image recognition technology is implemented with the LABVIEW software platform. The identification result is transmitted to the S7-200 controller by OPC communication technology, at the same time the weight of the calibration of crab is implemented by weighing sensor. The control system of automatic classification is finally implemented with the classification indexes of weight and gender, the recognition accuracy of this system is about 95%.
An Automatic Loading And Unloading Device Of Coconut Stripping Clothes Dryer, Zhang Zhiqiang, Fan Junqing, Geng Xiu
An Automatic Loading And Unloading Device Of Coconut Stripping Clothes Dryer, Zhang Zhiqiang, Fan Junqing, Geng Xiu
Food and Machinery
According to the coconut husking machine, studies the working principle of automatic loading and unloading device of coconut husking machine. The design contains controlling order fall of coconut by hopper，putting coconut right by rotary drum，grabbing coconut by manipulator，the automatic control system of device and conducting experimental verification. The result of experiment proves that the automatic loading and unloading device of coconut husking machine is feasible. The whole process achieves automatic and high efficiency, meeting the demand of sending coconut for husking machine.
Effect Of Prepreg Solution With Different Ph Values On Color Changes Of Peach Juice, Chen Haiying, Wu Fengfeng, Cui Zhengwei, Tia Nyaoqi, Song Feihu
Effect Of Prepreg Solution With Different Ph Values On Color Changes Of Peach Juice, Chen Haiying, Wu Fengfeng, Cui Zhengwei, Tia Nyaoqi, Song Feihu
Food and Machinery
Effect of prepreg solution with different pH values (3.2, 3.6, 4.0, 4.4, 4.8) on the color changes of peach juice was studied. Several color parameters, including lightness (ΔL), redness (Δa), yellowness (Δb), total color difference (ΔE) and chroma (ΔC), were detected when the peach juice was kept in a sealed container at the ambient temperature for different time. Compared to the control samples, the color of peach juice changed slightly after impregnating in citric acid-sodium citrate buffer with pH 4.4 and 4.8 （especially pH 4.8）for 30 min. After impregnating in pH 4.8 buffer solution，the ΔL value decreased from -3.16 to …
Quick Discrimination Of Storage Periods For Muscat Grape Based On Electronic Nose, Chen Chen, Lu Xiaoxiang, Zhang Peng, Chen Shaohui, Li Jiangkuo
Quick Discrimination Of Storage Periods For Muscat Grape Based On Electronic Nose, Chen Chen, Lu Xiaoxiang, Zhang Peng, Chen Shaohui, Li Jiangkuo
Food and Machinery
The aim was to establish a rapid discrimination method of Muscat grape during storage based on the electronic nose technology. Samples of different storage time stored in 10, 0 ℃ were detected using PEN3 electronic nose system, operating loadings contribution rate analysis of sensors, principal component analysis, linear discriminant analysis to distinguish the storage period, establishing of the discriminant model, and then compared the prediction power of Mahalanobis distance, Euclidean distance, correlation, discriminant function analysis method by unknown samples. At the same time, the rate of good fruit, soluble solids content, total acid content, VC content, hardness index were …
Effects Of 3 Food Additives On Anti-Aging In Wet-Fresh Noodles, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang
Effects Of 3 Food Additives On Anti-Aging In Wet-Fresh Noodles, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang
Food and Machinery
The fresh-wet noodle was easily aging during the shelf period for the high moisture content. In order to decrease the process of aging, 3 kinds of additives, for guar gum, Sodium stearyl lactate(SSL) and Soluble soybean-polysaccharide (SSPS), were studied, and the texture and sensory evaluation were analyzed. Result: Taking the hardness of fresh-wet noodle as the aging index, with the addition quantities of additives, ratio of additive to flour, guar gum of 0.2%, SSPS of 0.1%, SSL of 0.2%, the hardness of fresh wet noodle is the lowest; The indexes, such as hardness, viscosity, and chewiness, which analyzed by the …
Weight-Reducing Effect Of Onion Peel Extracts On Obese Rats, Liu Haoming, Pan Yannan, Cui Taihua, Wei Dan, Liang Chengyun, Li Guanhao
Weight-Reducing Effect Of Onion Peel Extracts On Obese Rats, Liu Haoming, Pan Yannan, Cui Taihua, Wei Dan, Liang Chengyun, Li Guanhao
Food and Machinery
Investigated the effects of onion peel extracts on weight reduction in obesity rats. The experiment adopted the nutritional obesity model, and selected the tea polyphenol (TP) as a positive control and fed with high-fat diet added 0.57% of tea polyphenol and 1.33% of onion peel extracts. Research studied the influence of onion peel extracts on body weights, Lee’s indexes, food intake and food utilization rate of the rats, and further evaluated weight-reducing capacity of onion peel extracts according to above parameters. The results showed that onion peel extracts could decrease the body weight significantly by restraining fat cell dilated and …
Ultrasonic-Assisted Two-Phase Aqueous Extraction And Antioxidant Activity Of Polyphenols From The Seed Of Synespalum Dulcificum, Ma Yidan, Liu Hong, Liao Xiaowei, Yan Ruixin, Qi Jinling
Ultrasonic-Assisted Two-Phase Aqueous Extraction And Antioxidant Activity Of Polyphenols From The Seed Of Synespalum Dulcificum, Ma Yidan, Liu Hong, Liao Xiaowei, Yan Ruixin, Qi Jinling
Food and Machinery
The seed of Synespalum dulcificum was untrasonified in the acetone-(NH4)2SO4 aqueous two-phase syetem to extract total polyphenils and different conditions for extraction of polyphenols antioxidant activity was investigated. Acetone was chosen as the best extraction solvent for this research. The acetone concentration, amount of the (NH4)2SO4, the ultrasonic time，extraction temperature, ratio of water to solid were discussed by the single factor experiment. The optimal extraction conditions were found to be: the concentration of acetone solution 50%, ultrasonic time 100 min and extraction temperature 60 ℃，ratio of water to solid …
Study On Process Conditions Of Superfine Grinding Modifying Insoluble Dietary Fiber From Potato Pulp, Zhang Gensheng, Ge Yingliang, Nie Zhiqiang, Yue Xiaoxia, Han Bing, Cheng Jianbo
Study On Process Conditions Of Superfine Grinding Modifying Insoluble Dietary Fiber From Potato Pulp, Zhang Gensheng, Ge Yingliang, Nie Zhiqiang, Yue Xiaoxia, Han Bing, Cheng Jianbo
Food and Machinery
Insoluble dietary fiber of potato slag was chosen to modify with superfine grinding using colloid mill. Inter-tooth space,of colloid mill, material-to-liquid ratio, treatment time are optimized by single-factor and orthogonal designed experiment and are defined with solubility process. Results shown optimum modified conditions of colloid mill: inter-tooth space 8.00 μm, 3 000 r/min for 5 min, material-to-liquid ratio 1∶60. Under these conditions, the solubility is 18.33%.
Study On Combined Drying Technology Of Lotus Root Chips, Xing Fang, Wang Jianhui, He Xinyi, Wu Haiqing, Wu Jiali, Liu Pei
Study On Combined Drying Technology Of Lotus Root Chips, Xing Fang, Wang Jianhui, He Xinyi, Wu Haiqing, Wu Jiali, Liu Pei
Food and Machinery
To obtain the the processing technology of lotus root chips, taken lotus root as raw materials, the effects offreeze drying time, hot-air drying temperature and hot-air drying time on quality of lotus chips by combination of freeze drying and hot-air drying were explored. Experiment results indicated the optimized technological parameters of combined freeze dring and hot-air drying were freeze drying 4h, then hot-air drying at 50 ℃ for 2 h. At those conditions, the color value L*, a*, b* and hardness value of lotus root slices were 77.65, 0.96, 9.03 and 385.3 g, respectively. The results showed that combined drying …
Influence Of Modified Attapulgite On Non-Biological Stability Of Beer, Shi Jinglue
Influence Of Modified Attapulgite On Non-Biological Stability Of Beer, Shi Jinglue
Food and Machinery
Report a study on the modification conditions of attapulgite towards improving its adsorption affinity and specificity of the chill haze protein in beer. Quantity of attapulgite added and adsorption time used were optimized using univariate and multivariate analysis with orthogonal parameter sets. Experiments conducted were focusing on the non-biological stability, foam stability and filtration performance of beer. Adsorption specificity test of the modified attapulgite with the chill haze protein in beer was also presented. An optimal condition for the modification was concluded that the attapulgite be heated at 303 ℃ for 2.54 h. With a quantity of 0.87 g/L added …
Brewing Process Optimization Of Gordon Euryale Seed Wine, Li Yan, Lin Meiying, Li Yunsong
Brewing Process Optimization Of Gordon Euryale Seed Wine, Li Yan, Lin Meiying, Li Yunsong
Food and Machinery
The gordon euryale seed starch was hydrolyzed by α-amylase and glucoamylase to prepare starch syrup, and then the saccharomyces cerevisiae was added to prepare the health wine. The technology parameters were optimized by single factor and orthogonal experiments. And the optimal fermentation conditions were gotten. With the ratio of mass to water of 1︰10, the optimum liquefaction conditions were: addition of α-amylase of 0.4%, liquefaction temperature 70 ℃, and liquefaction time 60 min. The optimum saccharifying conditions were: addition of glucoamylase 0.5%, saccharifying temperature 60 ℃,and saccharifying time of 1 h. Under the saccharifying conditions, the sugar content of the …
Preparation Of Rapidly Dissolving Tablets Of American Ginseng, Chen Sanbao
Preparation Of Rapidly Dissolving Tablets Of American Ginseng, Chen Sanbao
Food and Machinery
Using American ginseng extract as the raw materials，formulation and preparation process of American ginseng extract rapidly dissolving tablets were studied through the single factor experiment and orthogonal experiment which evaluated by disintegration time, taste. And research results showed the optimized formulation were as follows: 20% American ginseng extract powder, 12% CMS-Na, 20% MCC, 8% L-HPC, 0.4% menthol, 1.0％ sucralose, 0.2% citric acid. mannite as diluent. The orally disintegrating tablets could be obtained, with good taste, take convenience.