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Articles 2911 - 2940 of 4816
Full-Text Articles in Food Biotechnology
Sources And Effects Of Trace Components In Traditional Chinese Liquor, Cao Zhihua, Yu Yougui, He Hongmei
Sources And Effects Of Trace Components In Traditional Chinese Liquor, Cao Zhihua, Yu Yougui, He Hongmei
Food and Machinery
Based on the new achievements in the study of the trace components of traditional Chinese liquor, its sources and effects were systematically summarized for the first time. The main sources are three ways: catalytic reactions of microorganisms and enzymes during fermentation, chemical changes during storage, and chemical reactions of special components from raw materials, and which mainly playes three roles: the aroma and flavor-producing, style and aroma type-forming and physiological functions. In the future, the research focuses on the impact of raw materials on the trace components of traditional Chinese liquor, the construction and application of gene bacteria of high-yielding …
Effects Of Different Thickeners On The Quality Of Freeze-Dried Pleurotus Eryngii Powder, Wang Haiou, Gao Yingyu, Chen Shoujiang, Fu Qingquan, Zhang Wei, Wang Rongrong, Hua Chun
Effects Of Different Thickeners On The Quality Of Freeze-Dried Pleurotus Eryngii Powder, Wang Haiou, Gao Yingyu, Chen Shoujiang, Fu Qingquan, Zhang Wei, Wang Rongrong, Hua Chun
Food and Machinery
Effects of the addition amount of different thickeners (maltodextrin, xanthan gum, sodium carboxymethyl cellulose) on the quality of freeze-dried Pleurotus eryngii powder were studied by investigating the indexes of bulk density, hygroscopicity and instant solubility. In order to obtain a better product quality, the best combination of thickeners was optimized by single factor, orthogonal experiment and comprehensive analysis method. The results showed that adding three thickeners alone can improve the quality of freeze-dried Pleurotus eryngii powder. The effect of maltodextrin was the most significant, followed by xanthan gum and sodium carboxymethyl cellulose. The best combination was maltodextrin 15%, xanthan gum …
Research On Evaluation Method For The Period Of Mentholated Holding In Menthol Filter Rod, Jin Qiang, Sun Qingjie, Zhu Xianyan, Wang Minghui, Sheng Peixiu
Research On Evaluation Method For The Period Of Mentholated Holding In Menthol Filter Rod, Jin Qiang, Sun Qingjie, Zhu Xianyan, Wang Minghui, Sheng Peixiu
Food and Machinery
A comprehensive evaluation method of the aroma quality for menthol filter rod was established by using aroma ratio (B), aroma retention (L) and aroma quality (P) by referring to the flavor assessment methods in the food industry at home and abroad, sensory evaluation methods of cigarette. It was introduced into the evaluation of the period of mentholated holding in menthol filter rod. Through the sensory and quantitative evaluation of the aroma quality for menthol filter rod, the comprehensive score standard for judging the period of mentholated holding in menthol filter rod was determined, and a new method which was scientific, …
Optimization Of Fermentation Technology And The Activities Of Quinoa, Han Lin, Yang Renyi, Hu Yue, Jiang Wei
Optimization Of Fermentation Technology And The Activities Of Quinoa, Han Lin, Yang Renyi, Hu Yue, Jiang Wei
Food and Machinery
In order to enhance the nutritive value and functional activity of quinoa, response surface methodology was employed to optimize the fermentation technology based on the single factor experiment to increase the total phenols. Moreover, the antioxidant and α-glucosidase inhibiting activity of quinoa were compared. The results showed that the optimal fermentation conditions were as follow: yeast 1.7%, fermentation time 80 h, moisture content 16 mL, and the average content of total phenols from fermented quinoa was reached to (5.31±0.11) mg/g under these conditions, which was close to the predicted value with the relative error is only 1.12%. Moreover, compared to …
Effects Of Ph And Heat Treatments On Structure And Functional Properties Of Rice Proteins, Liu Fang, Xu Zhou, Chen Maolong, Cheng Yunhui
Effects Of Ph And Heat Treatments On Structure And Functional Properties Of Rice Proteins, Liu Fang, Xu Zhou, Chen Maolong, Cheng Yunhui
Food and Machinery
In this study, rice protein was used as raw material to study the effect of pH treatment and heat treatment on the structure and functional properties of rice protein. Studies have found that the functional properties of rice proteins have been improved to some extent after being treated with different pH values for 40 minutes. The solubility, emulsifying and emulsifying stability, foaming property and surface hydrophobicity of RP treated at pH 12.0/40 min were 5.16%, 0.626% and 12.64%, and 135%, respectively, with 2.46, 2.85, 1.12, and 2.51 times higher than that of the RP. At this time, the fraction of …
Gc/Ms For Simultaneous Determination Of 14 Photo-Initiators In Fatty Food, Xu Wenyang, Chen Hua
Gc/Ms For Simultaneous Determination Of 14 Photo-Initiators In Fatty Food, Xu Wenyang, Chen Hua
Food and Machinery
To establish a GC-MS method for determination of 14 photo-initiators in fatty food. The homogeneous samples were extracted by acetone-hexane(2∶8,v:v) for 15 min at room temperature. The supernatant was purified by HLB column, and the eluent was then collected, which was further purified by PSA. The purified eluent was centrifuged and determined by GC-MS. The recoveries were between 73.0%～92.4% at spiked levels of 0.000 2～0.001 0 mg/kg, and the relative standard deviation of the methods were 4.1%～8.9%, with the LOD ranging from 0.02~0.20 μg/kg. It was in accordance with the requirement of technical parameters for analysis with fast and simple …
Watermelon Sugar Content Detection Based On The External Characteristics And Sub-Band Spectrum Centroid Method, Zhuang Wei, Li Zhenfeng, Song Feihu, Li Jing, Zhu Guanyu
Watermelon Sugar Content Detection Based On The External Characteristics And Sub-Band Spectrum Centroid Method, Zhuang Wei, Li Zhenfeng, Song Feihu, Li Jing, Zhu Guanyu
Food and Machinery
At present, the vibration nondestructive testing method has high requirements on hardware system and test conditions, and few practical application systems have been designed..In order to solve this problem, a portable vibration test detection system was built. The time signal was denoised by the method of wavelet threshold denoising. The sub-band spectrum centroid of a certain watermelon variety was extracted. The product of square of transverse diameter and the longitudinal diameter was proposed as the volume parameters. It is found that the frequency point of sub-band spectrum centroid is negatively correlated with the quality of watermelon and the volume parameters, …
An Investigation On Flavors Formation Between The Reaction Of 5-Hydroxymeth-Ylfurfural And Amino Acid, Wang Ge, Zeng Rui, Qiu Ruixia, Huang Caihuan, Zheng Jie
An Investigation On Flavors Formation Between The Reaction Of 5-Hydroxymeth-Ylfurfural And Amino Acid, Wang Ge, Zeng Rui, Qiu Ruixia, Huang Caihuan, Zheng Jie
Food and Machinery
The reaction of 5-hydroxymethylfurfural (HMF) with serine, threonine, gamma-aminobutyric acid and alanine, and the relative volatile substances were determined by Gas Chromatography-Mass Spectrometer (GC-MS). The results showed that 21 volatile components in total were detected from the reaction system of HMF and these amino acids, most of which were carbonyl compounds, furans and hydrocarbon compounds. In HMF-Serine system, the concentrations of pyrazine，5-methyl-2-furaldehyde and nonanal were the highest in the reaction system with the highest contents of the reactants and the longest reaction time. In HMF-Threonine system, the production of acetophenone, 3-methyl-pyrazine and 2,5-dimethyl-pyrazine was positively influenced by the reaction time. …
Isolation, Purification And Structure-Activity Relationship Of Silk Fibroin Peptides With Anti-Alcoholism Activity, Yuan Liang, Dai Jun, Chen Shangwei, Zhu Song, Zhang Xuejun, Zhang Ping
Isolation, Purification And Structure-Activity Relationship Of Silk Fibroin Peptides With Anti-Alcoholism Activity, Yuan Liang, Dai Jun, Chen Shangwei, Zhu Song, Zhang Xuejun, Zhang Ping
Food and Machinery
Waste silk as raw material was dissolved with 40% CaCl2 solution at first, and silk fibroin was extracted after dialysis; Then the enzymolysis conditions of silk fibroin was optimized. Besides, silk fibroin peptides was fractionated by using HPGFC and separated ulteriorly by RP-HPLC, then their anti-alcoholism activity in vitro was detected by Valle＆Hoch’s method. The experiment results showed that the optimal enzymatic hydrolysis conditions of silk fibroin were as followed: time of 240 min, enzyme dosage of 2%, substrate concentration of 5%, pH 8.5 and temperature of 60 ℃, and the optimal degree of hydrolysis（DH）was 23.22%. In addition, the …
Experimental Study On The Expression Level Of Opn And Tgf-Β1 In Rat Liver Fibrosis Model With Tuber Granule Intervention, Yuan Yong
Food and Machinery
Methods The 30 rats were randomly divided into normal control group, the non-treatment group of liver fibrosis model and the treatment group of liver fibrosis model. Each group of rats are take the following operation: Western blotting test OPN protein expression after eitht weeks。The PCR detection of TGF-β1 mRNA expression level. Results This study showed that the treatment group of liver fibrosis model of HA, LN, PCIII, CIV radioimmunoassay were higher than the treatment group have significant differences (P＜0.01), and the differences were statistically significant than the non-treatment group of liver fibrosis model at the same time（P＜0.05）. The non-treatment group …
Locally Sonochemical Effect On Total Phenolic Contents And Theirantioxidant Abilities In The Extracts From Sweet Orange Peels, Zhang Zheng, Ma Yaqin, Wang Pengxu, Cheng Chuanxiang, Zhu Panpan
Locally Sonochemical Effect On Total Phenolic Contents And Theirantioxidant Abilities In The Extracts From Sweet Orange Peels, Zhang Zheng, Ma Yaqin, Wang Pengxu, Cheng Chuanxiang, Zhu Panpan
Food and Machinery
The effect of ultrasonic parameters including ultrasonic treatment temperature and time and the ultrasonic treatment power on the content and antioxidant capacity of phenolic acids from orange leaves peels in a local position were explored. The results indicated that ferulic acid content was the highest in orange leaves and peels, and both the content of seven phenolic acids and total phenolic contents (TPC) were increased with the increase of treatment time and temperature with some small differences. 30 ℃ was found to be the optimal temperature. Ultrasonic treatment power was also revealed to have a positive effect on the content …
Study On The Effect Of Maillard Reaction On Antioxidant Activity Of Sesame Polypeptides, Qian Senhe, Wang Zhou, Wei Ming, Xue Zhenglian
Study On The Effect Of Maillard Reaction On Antioxidant Activity Of Sesame Polypeptides, Qian Senhe, Wang Zhou, Wei Ming, Xue Zhenglian
Food and Machinery
Based on the preparation of sesame peptides, the effect of Maillard reaction on antioxidant activity of sesame polypeptides was studied. The results showed that the suitable ratio of peptide to sugar was 1∶2 for Maillard reaction of sesame polypeptide. The Maillard reaction could significantly improve the antioxidant activity of sesame polypeptide, and the reducing power, ABTS+ radical scavenging rate, DPPH radical scavenging rate and hydroxyl radical scavenging rate were increased by 121.4%, 304.5%, 81.2% and 103.2%, respectively. The contents of lysine methionine and tyrosine were reduced, but the contents of alanine and valine were increased, moreover, aspartic acid, glutamic …
Effect Of Salt Content On Physicochemical Properties And Antioxidant Activity During Post-Fermentation Of Douche, Wan Jun, Cheng Weiwei, Shen Xiaolu, Jiang Aimin
Effect Of Salt Content On Physicochemical Properties And Antioxidant Activity During Post-Fermentation Of Douche, Wan Jun, Cheng Weiwei, Shen Xiaolu, Jiang Aimin
Food and Machinery
The impact of salt content on post-fermentation of douchi was studied. In the post-fermentation stage, 8%, 10%, 12% of salt were added for 30 days fermentation. The results showed that, with the increase of salinity, the total acids and pH decreased, the hardness and chewiness increased, which shallowed the color and declined the taste of douchi. The high salinity was bad for producing the total amino acid nitrogen and γ-PGA, and also inhibited the antioxidant activity of douchi. Finally, 8% of salt was considered to be the best, but the flavor remained to be improved.
Study On Enzymatic Hydrolysis-Mild Thermal Oxidation Of Chicken Fat For Preparing Chicken Flavor, Yu Jingyang, Chen Huangnv, Xia Shuqin, Zhang Xiaoming
Study On Enzymatic Hydrolysis-Mild Thermal Oxidation Of Chicken Fat For Preparing Chicken Flavor, Yu Jingyang, Chen Huangnv, Xia Shuqin, Zhang Xiaoming
Food and Machinery
At present, commercial refined chicken fat and chicken protein hydrolysates are usually used as raw materials for the industrialized production of Maillard reaction chicken flavor. However, commercial refined chicken fat contains a large amount of anti-oxidant, which is hard to be oxidized by low-temperature heating. It is easy to produce off-flavor for chicken fat when heated at high temperature. In order to form enough chicken flavor precursors for Maillard reaction chicken flavor preparing, we studied the mild thermal oxidation of refined chicken fat based on enzymatic hydrolysis, which was with the lipolytic ratio, fatty and greasy taste as evaluation indexes. …
Study On Volatile Flavor Compounds Of Meat From Yanbian Yellow Cattle, Hou Tingting, Nan Jingxi, Lin Mo, Xu Meina, Liu Tian, Wang Juan, Li Guanhao
Study On Volatile Flavor Compounds Of Meat From Yanbian Yellow Cattle, Hou Tingting, Nan Jingxi, Lin Mo, Xu Meina, Liu Tian, Wang Juan, Li Guanhao
Food and Machinery
Volatile flavor compounds in three parts of meat from Yanbian yellow cattle were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The extraction fibers were optimized by comparison of 65 μm PDMS/DVB, 75 μm CAR/PDMS and 100 μm PDMS. The results showed that 65 μm PDMS/DVB had the best extraction effect on the volatile components of meat from Yanbian yellow cattle. Furthermore, the volatile components in Longissimus dorsi, rump and Sirloin of Yanbian Yellow Cattle were respectively investigated, and the differences of the volatile components in the three parts were analyzed with principal component analysis. The …
Detection Models Of Mildew Degree In Honeysuckle Based On Hyperspectral Imaging Technology, Feng Jie, Liu Yunhong, Wang Qingqing, Yu Huichun, Shi Xiaowei
Detection Models Of Mildew Degree In Honeysuckle Based On Hyperspectral Imaging Technology, Feng Jie, Liu Yunhong, Wang Qingqing, Yu Huichun, Shi Xiaowei
Food and Machinery
Hyperspectral imaging technology was applied to develop a rapid, accurate and non-destructive detection method for honeysuckle mildew degree levels. The original spectral data were analyzed by three pretreatment methods with Savitzky-Golay (SG) convolution smoothing, Multiple Scatter Correct (MSC) and SG-MSC. A comparison was made among SG, MSC and SG-MSC based on Partial Least Squares (PLS), of which the best pretreatment method was SG-MSC. The Successive Projection Algorithm (SPA) and Competitive Adaptive Reweighted Sampling (CARS) were used to extract the characteristic wavelengths after SG-MSC pretreatment. Partial Least Square Discriminant Analysis (PLS-DA) and Last Squares Support Vector Machine (LS-SVM) were applied to …
Evaluation Of Food Filling Machine Design Scheme Based On Interval Analytic Hierarchy Process And Membership Degree, Shi Hongyan, Zheng Shuxian
Evaluation Of Food Filling Machine Design Scheme Based On Interval Analytic Hierarchy Process And Membership Degree, Shi Hongyan, Zheng Shuxian
Food and Machinery
In view of the uncertainty in the evaluation of the design of food filling machine, a new evaluation method for the design of food filling machine was proposed. Firstly, the evaluation index system of the design scheme of the food filling machine was set up, and the grade of the design scheme evaluation and the interval number of the food filling machine were put forward. Moreover, the interval number weight of the evaluation index of the design scheme of the food filling machine was determined by the interval analytic hierarchy process. Furthermore, an evaluation model of food filling machine design …
Frictional Resistance Analysis And Parameter Optimization Of Extruder Screw Based On The Principle Of Continuum Medium Hypothesis, Mao Jun, Lu Nan, Xie Miao, Lu Jinnan, Jia Kai
Frictional Resistance Analysis And Parameter Optimization Of Extruder Screw Based On The Principle Of Continuum Medium Hypothesis, Mao Jun, Lu Nan, Xie Miao, Lu Jinnan, Jia Kai
Food and Machinery
Based on the hypothesis of continuous medium in theoretical mechanics, the friction resistance model of screw rotary extrusion material was established. The influence of multiple structural parameters of screw on friction resistance was analyzed by using this model, and the range of parameter selection was also given. The friction force between screw and material was the target, and the screw structure parameter was the variable, using Matlab optimization toolbox to optimize the design of screw structure parameters. Moreover, the friction force of the material flow in the optimized screw was analyzed by Ansys. The results showed that the friction stress …
Studies On Α-Lipoic Acid Molecularly Imprinted Membrane And Its Antioxidant Properties, Yang Bowen, Chen Yuqin, Zhu Qiujin
Studies On Α-Lipoic Acid Molecularly Imprinted Membrane And Its Antioxidant Properties, Yang Bowen, Chen Yuqin, Zhu Qiujin
Food and Machinery
Thermo-sensitive α-lipoic acid molecularly imprinted polymers (ALA-MIPs) were synthesized through pre-polymerization using α-lipoic acid as a functional monomer and N-vinylcaprolactam (NVCL) as both thermo-sensitive monomer and functional monomer. Poly(acrylonitrile) (PAN) and Poly(vinylidene fluoride) (PVDF) were used as the main raw material to synthesis molecularly imprinted membranes through the heterogeneous particle-filling method by adding ALA-MIPs. The morphology of the molecularly imprinted membrane(MIM) was investigated by scanning electron microscopy. The mechanical properties, hydrophilic properties, water absorption abilities, and ALA release properties of the membrane were also investigated. The results show that the PVDF membrane has better mechanical properties and hydrophobic properties when …
Preparation Of Eggshell-Powder Nanosilver And Its Antibacterial Properties, Chen Qiaoling, Chen Bisang, Wu Xiuting, You Yuting
Preparation Of Eggshell-Powder Nanosilver And Its Antibacterial Properties, Chen Qiaoling, Chen Bisang, Wu Xiuting, You Yuting
Food and Machinery
Eggshell-powder as reactant react with AgNO3 and NaBH4 through ultrasonic reduction method to prepare the eggshell-powder nanosilver. The eggshell-powder nanosilver morphology and morphology changes of treated bacteria were characterized by using Scanning Electron Microscope (SEM). And its antibacterial properties were characterized by the microorganism meathods. The results showed that silver nanoparticles of eggshell powder had strong bactericidal effect on Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Candida albicans etc. And the minimum inhibitory concentration (MIC) of this four bacterias were 1.5,3.0,3.0,6.0 mg/L and minimum bactericidal concentration (MBC) were 6, 12, 12, 24 mg/L.
Study On Temperature Field Of Different Materials In Incubator, Pan Xinyi, Wang Dongmei, Zhu Hong
Study On Temperature Field Of Different Materials In Incubator, Pan Xinyi, Wang Dongmei, Zhu Hong
Food and Machinery
The temperature fields of the incubators were investigated based on the fundamental model of incubator, using finite element method by applying finite elements. Moreover, the Thermal-Fluid Couple by Fluent was analyzed, and the temperature field was validated by experiment. Three common thermal insulation material including XPS, EPU and VIP were selected, and the temperature fields distribution of different materials were studied by the computer simulation. The results showed when using the different insulation materials, the internal temperature field were different, and the internal temperature of VIP incubator were closest to the phase change temperature of cool storage agent and with …
Separation And Identification Of The Hypnotic Active Ingredients Of Polygala Tenuifolia Willd, Chen Lihuan, Xu Deping, Kong Jiamei, Yao Minghua, Zhang Dong, Gu Libaikeremu, Gao Jingqiu
Separation And Identification Of The Hypnotic Active Ingredients Of Polygala Tenuifolia Willd, Chen Lihuan, Xu Deping, Kong Jiamei, Yao Minghua, Zhang Dong, Gu Libaikeremu, Gao Jingqiu
Food and Machinery
The effect of sedation was observed by sleeping method and the content of dopamine(DA) in hippocampal region of the experimental mice, which was measured by high performance liquid chromatography (HPLC). The structure of active ingredients was inferred by physical and chemical testing and HPLC-MS and NMR. The research showed that the active ingredient of hypnosis was the elution fraction of 70% ethanol in MCI, and it was Saponins, which were isomers of each other, with nitrogen(s) and a sugar chain consisting of three sugars.
Preparation And Antioxidation Of Ergosteryl Lipoate, Tang Xiaohui, Ji Suping, Xia Xue, Jia Chengsheng
Preparation And Antioxidation Of Ergosteryl Lipoate, Tang Xiaohui, Ji Suping, Xia Xue, Jia Chengsheng
Food and Machinery
To improve the solubility of ergosterol, the ergosteryl lipoate was prepared by a chemical method under ambient temperature, and the antioxidation of ergosteryl lipoate in oil was studied. By single factor experiments, the optimum conditions for the synthesis of ergosteryl lipoate were obtained. The conversion could be achieved 91% in the following conditions: DMAP/EDC/Et3N as the catalyst, 80 mmol/L ergosterol, molar ratio of lipoic acid/ergosterol/DMAP/EDC/Et3N 2.0∶1.0∶0.2∶1.2∶1.5, dichloromethane as the solvent, reaction temperature of 25 ℃, reaction time of 20 h. The solubility of ergosteryl lipoate in oil is about twice of ergosterol, and the antioxidant ability …
Isolation And Identification Of Saccharomyces Cerevisiae Of Fermentation Liquor Of Wild Kiwifruit From The Western Of Hunan And The Relative Ace Inhibitory Activity, Wu Qiang, Wan Chang, Peng Juanjuan, Zeng Hao, Yu Yougui
Isolation And Identification Of Saccharomyces Cerevisiae Of Fermentation Liquor Of Wild Kiwifruit From The Western Of Hunan And The Relative Ace Inhibitory Activity, Wu Qiang, Wan Chang, Peng Juanjuan, Zeng Hao, Yu Yougui
Food and Machinery
The wild yeast JM11 was isolated from wild kiwifruits by lineation separating, screened by morphological characteristics in WL medium and microscope observation and further confirmed as Saccharomyces cerevisiae by 26S rDNA D1/D2 domain sequence analysis. The content of alcohol, peptide concentration and ACE (Angiotensin converting enzyme, ACE) inhibitory activity were determined during fermentation with pure S. cerevisiae. The kiwifruit juice fermented 4 d estimated the content of alcohol was (7.8±0.5)%Vol, ACE inhibitory activity was (93.0±2.6)% and peptide concentration was (2 652.0±112.4) μg/mL. Endogenous yeast strain was used for prepared the kiwifruit wine, which revealed high ACE inhibitory activity, and could …
Preparation And Properties Of Microcrystalline Cellulose From Artemisia, Wen Junfeng, Liu Xia, Li Xiao
Preparation And Properties Of Microcrystalline Cellulose From Artemisia, Wen Junfeng, Liu Xia, Li Xiao
Food and Machinery
The Micro-Crystalline Cellulose （MCC）was prepared by acid hydrolysis method from Artemisia. The effects of solid to liquid, concentration of hydrochloric acid, temperature of acid hydrolysis and time of acid hydrolysis on the yield and degree of polymerization of Artemisia MCC were studied by single factor experiment. The preparation process of MCC was optimized by response surface methodology, and the structure and properties of the microcrystalline cellulose were analyzed. The optimum preparation conditions of MCC were as followed: ratio of solid to liquid 1∶30 （g/mL）, concentration of hydrochloric acid 15%, temperature of acid hydrolysis 70 ℃, and time of acid hydrolysis …
Optimization Of Ultrasonidy Assisted Extraction Of Phenolic Compounds From The Peel Of Chinese Water Chestnut, Zhan Ge, Li Kaikai, Sun Yanhui, Long Men
Optimization Of Ultrasonidy Assisted Extraction Of Phenolic Compounds From The Peel Of Chinese Water Chestnut, Zhan Ge, Li Kaikai, Sun Yanhui, Long Men
Food and Machinery
The ultrasonic assisted extraction technique was employed to obtain phenolics from CWCP and different factors on the phenolics yield were considered, including the solvent type, ratio of liquid to solid, extracting temperature, ultrasonic power and ultrasonic time. Based on the single factor tests, an appropriate solvent for more consistent extraction of phenolic compounds would be defined, and response surface experiments would be used to optimize the extraction parameters. The results showed that the optimum conditions for total phenolic extraction were determined: ratio of methanol to solid 1∶15 (g/mL), extracting at 55 ℃ for 55 min with, ultrasonic power 270 W. …
Optimization Of Ultrasonic Assisted Extraction Of Phenolic Compounds From Lactarius Hatsudake Tanaka, Lin Hai, Xiong Guohong, He Jianguo, Zhang Xiaoyi
Optimization Of Ultrasonic Assisted Extraction Of Phenolic Compounds From Lactarius Hatsudake Tanaka, Lin Hai, Xiong Guohong, He Jianguo, Zhang Xiaoyi
Food and Machinery
To develop the phenol resources in Lactarius hatsudake Tanaka, solvent extraction with ultrasonic assisted was used. On the basis of single factor test, the solvent, solvent concentration, liquid ratio, ultrasonic time and extraction times were selected as optimum conditions. The results showed that the optimum extraction conditions were ethanol concentration of 56%, solid-liquid ratio of 1∶25 (g/mL), extraction time of 80 min, and extract two times under this condition. The result of ultrasonic assisted extraction is 1.05%, and the result is reliable.
Research Progresses On Processing And Utilization Of Freshwater Fish Surimi And Surimi Products, Tan Li, Zhou Chunxia, Hong Pengzhi
Research Progresses On Processing And Utilization Of Freshwater Fish Surimi And Surimi Products, Tan Li, Zhou Chunxia, Hong Pengzhi
Food and Machinery
In this paper, the processing utilization of freshwater fish surimi and its products were reviewed from three main aspects combined current research at home and abroad, including the processing characteristics and mechanisms, the influencing processing factors, and the deodorization methods. It was pointed out that the shortages of basic researches, transport conditions, and production equipments in the processing and utilization of freshwater fish surimi. It would provide some useful information for exploring the development directions of surimi and surimi products in future, and promote the optimization utilization of freshwater fish resources.
Research Progress On The Detection Method Of Swine Source Components In Food, Cheng Hao, Li Mingsheng, Chen Shien, Ding Gongtao, Tian Xiaojing, Saimaiti Reziwanguli, Du Jianglong, Gao Dandan
Research Progress On The Detection Method Of Swine Source Components In Food, Cheng Hao, Li Mingsheng, Chen Shien, Ding Gongtao, Tian Xiaojing, Saimaiti Reziwanguli, Du Jianglong, Gao Dandan
Food and Machinery
In the food industry, pork adulteration in meat products is comparatively serious due to the economic interests and moral standards, etc., which not only bring hidden dangers to the health of consumers, but also may cause the damage to the social harmony. In this study, the latest application progress and advantages and disadvantages of various detection methods based on DNA, protein, artificial olfactory system, spectroscopic technology, electronic nose and other food stuff were reviewed. This review would provide the basis of the detection of porcine-derived materials andcomponents in food in the future.
Research Progress Of Cold Storage Refrigeration System And Automation, Liu Han, Xie Jing, Wang Jinfeng
Research Progress Of Cold Storage Refrigeration System And Automation, Liu Han, Xie Jing, Wang Jinfeng
Food and Machinery
In recent years, the energy consumption of our country is becoming more and more serious, and the energy consumption of cold storage occupies a considerable proportion in that of all industries. Therefore, it has become more and more important to reduce the energy consumption of cold storage. The energy conservation, the efficient refrigerating system of three commonly used temperature range with －18 ℃ and above, －18 to －60 ℃, 60 ℃ to 100 ℃ was summarized in this review, respectively, and the single-stage compression cycle, two-stage compression cycle and cascade and auto cascade compression cycle several commonly used refrigeration cycle …