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Articles 3031 - 3060 of 4816
Full-Text Articles in Food Biotechnology
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity, Li Dan, Cao Yong, Wang Hua, Feng Yunzi, Wu Jinming, Zhao Mouming
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity, Li Dan, Cao Yong, Wang Hua, Feng Yunzi, Wu Jinming, Zhao Mouming
Food and Machinery
In this study, Maojian, crushed black tea and zymic Pu'er tea were chosen as representative of non-fermented, fully-fermented and post-fermented tea, respectively. The composition profiles of ethanol/water extracts were compared, and the antioxidant activities in vitro were detected by oxygen radical absorbance capacity (ORAC) and DPPH assay. In order to confirm the contribution of each key functional contributors, recombination model of antioxidant compounds in tea have been built and studied. The results showed that ethanol extracts contained higher contents of tea polyphenol, caffeine and prolamin, and higher antioxidant activities detected by ORAC and DPPH assay, while higher amounts of tea …
Processing Of Water-Soluble Reducing Sugar From Extracted Green Tea Residue By Different Degradation Methods, Kong Yingying, Liu An, Xu Wei, Zhang Tuo, Gong Zhihua, Xiao Wenjun
Processing Of Water-Soluble Reducing Sugar From Extracted Green Tea Residue By Different Degradation Methods, Kong Yingying, Liu An, Xu Wei, Zhang Tuo, Gong Zhihua, Xiao Wenjun
Food and Machinery
In order to further develop and utilize the polysaccharides in tea residue, taking tea residue after green tea water extraction as raw material, and the yield of water-soluble reducing sugar was taken as the index, the effects of irradiation degradation + alkali degradation + acid degradation on green tea residue preparation of water-soluble reducing sugars were discussed on the basis of optimization of radiation degradation, alkali degradation and acid degradation for preparation of water-soluble reducing sugars. Results: The best degradation rate of irradiation was 1 200 kGy with a yield of 4.13%. The best combination of alkali degradation was 0.05 …
Research Progress Of Extraction, Chemical Composition And Function Of Hemp Seed Oil, Chen Zehua, Chen Tong, Li Wei, Liu Fei, Du Jie, Feng Konglong, Cao Yong
Research Progress Of Extraction, Chemical Composition And Function Of Hemp Seed Oil, Chen Zehua, Chen Tong, Li Wei, Liu Fei, Du Jie, Feng Konglong, Cao Yong
Food and Machinery
Hemp seed oil has a good application prospects in function of hypolipidemic, anti-oxidation and anti-aging which can meet the needs of people's diet health. This review summarized different extraction methods and chemical components of Hemp oil, and the research on biological activity, looking forward to the development prospects of Hemp oil and providing the basis for its development and utilization.
Optimization Of The Preparation Process Of Hydroxyl Radicals Based On Impinging Stream-Jet Cavitation Effect, Ren Xiaomin, Huang Yongchun, Yang Feng, Huang Chengdu
Optimization Of The Preparation Process Of Hydroxyl Radicals Based On Impinging Stream-Jet Cavitation Effect, Ren Xiaomin, Huang Yongchun, Yang Feng, Huang Chengdu
Food and Machinery
In order to study the free radical yield variation law of impinging stream-jet cavitation effects and its influence factors, and to better apply in the field of food processing, the impinging stream-jet cavitation was used to be compared with single impinging stream and single jet cavitation respctively. The effects of upstream pressure, solution temperature, cavitation time and other factors on the yield of hydroxyl radicals (·OH) were investigated. The interaction between factors and their optimum conditions were analyzed by response surface analysis. The experimental results showed that ·OH yield increased first and then decreased with the increase of the pressure …
Screening And Identification Of Special Yeast For Kiwi Wine, Jiang Cheng, Wei Miaohong, Liu Lu, Zhao Yaqin, Zhao Jianglin, Hou Xiaoyan, Chen Anjun
Screening And Identification Of Special Yeast For Kiwi Wine, Jiang Cheng, Wei Miaohong, Liu Lu, Zhao Yaqin, Zhao Jianglin, Hou Xiaoyan, Chen Anjun
Food and Machinery
In order to screen raw and low-yield methanol kiwifruit yeast and provide special strains resources to the kiwifruit wine production. Strains were identified by colony morphology and 18S rDNA sequencing to determine the species relationship of the three strains of yeast. The fermentation capacity, alcohol and sulfur dioxide tolerance were evaluated. Additionally, the three strains were used for kiwifruit wine fermentation, and the physicochemical properties, methanol content and volatile flavor compounds of the product were determined. The three strains were identified as Pichia guilliermondii by molecular biology. Among them, Q3 had the strongest fermentation capacity, it could tolerate 16% of …
Study On The Improvement Of Alum-Free Potato Vermicelli, Cheng Liying, Ren Hongtao, Wang Huirong, Huang Lili
Study On The Improvement Of Alum-Free Potato Vermicelli, Cheng Liying, Ren Hongtao, Wang Huirong, Huang Lili
Food and Machinery
The experiment used potato starch as raw material to make vermicelli. The effects were studied by Orthogonal test regression analysis, including xanthan gum, konjac powder, locust gum, sucrose ester and compound phosphate to the potato starch. The effect of several additives on the quality of potato vermicelli texture was researched. The best best improver of alum-free potato vermicelli formular as followed: xanthan gum 0.125%, konjac power 0.250%, acacia gum 0.300%, sucrose ester 0.025% and compound phosphate 0.050%. Under this condition, the texture properties of vermicelli is the best.
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages, Xu Ke, Zeng Fankun, Yuan Mei, Luo Jingwen
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages, Xu Ke, Zeng Fankun, Yuan Mei, Luo Jingwen
Food and Machinery
The dynamic changes of the main active components in purple potato leaves were studied. The optimal sampling period was determined, and the content of main active components in purple potato leaves, sweet potato leaves and purple potato tuber were compared. The content of total polyphenols, flavonoids and anthocyanins were determined by ultraviolet spectrophotometer, and chlorogenic acid and rutin were determined by HPLC. The results showed that the dynamic characteristics of active components in different varieties of purple sweet potato leaves showed a similar trend, but the content were not exactly consistent in different sampling time, and the content of active …
Effect Of Heat Transfer Characteristics Of Cookware On The Control Of Chinese Cooking Operation, Peng Jing, Deng Li, Wang Lei, He Congying, Yu Bingyan, Lin Jin, Cui Jie
Effect Of Heat Transfer Characteristics Of Cookware On The Control Of Chinese Cooking Operation, Peng Jing, Deng Li, Wang Lei, He Congying, Yu Bingyan, Lin Jin, Cui Jie
Food and Machinery
To obtain the regularity between the heat transfer characteristics of wok and the control of Chinese cooking operation and establish a Chinese wok performance evaluation method, three kinds of Chinese woks were selected to study the influence of the thermal resistance coefficient on the maturation time and the initial scorching time of pork tenderloin at different preheating temperature and mixing frequency. The results showed that the quality characteristics of pork tenderloin, such as color, moisture content and shear force, were obviously changed when it was fry to matured and scorched, and the color could be used as an intuitive judgment …
Study On The Extraction Technology, Physicochemical Properties And Bioactivity Of The Polysaccharide Form Radix Glehniae, Jing Yongshuai, Su Lei, Han Yu, Zhang Danshen, Zhang Ruijuan, Wu Lanfang, Zheng Yuguang, Qin Xuan
Study On The Extraction Technology, Physicochemical Properties And Bioactivity Of The Polysaccharide Form Radix Glehniae, Jing Yongshuai, Su Lei, Han Yu, Zhang Danshen, Zhang Ruijuan, Wu Lanfang, Zheng Yuguang, Qin Xuan
Food and Machinery
Response surface methodology based on single-factor experiment was applied to optimize the extraction conditions of polysaccharide. As a result, the optimum extraction conditions were extraction temperature 65 ℃, ultrasonic time 22 min, liquid to material ratio of 221 （mL/g）. Under the control of such conditions, the extraction rate of polysaccharide from Radix Glehniae was 12.13%. The polysaccharide from Radix Glehniae had typical characteristics of polysaccharides, containing 90.4% of the total sugar and 1.22% protein, and the thermal degradation temperature was 300.32 ℃. The scavenging abilities of DPPH free radicals (IC50=1.99 mg/mL), OH free radicals (IC50=1.71 mg/mL) …
Study On Heat-Not-Burn Reconstituted Tobacco Prepared By Different Process, Liu Daan, Li Pengfei, Liu Bing, Luo Chenghao, Liu Huachen, Chen Sheng, Han Peng, Yao Jianwu, Liu Xiongbin
Study On Heat-Not-Burn Reconstituted Tobacco Prepared By Different Process, Liu Daan, Li Pengfei, Liu Bing, Luo Chenghao, Liu Huachen, Chen Sheng, Han Peng, Yao Jianwu, Liu Xiongbin
Food and Machinery
Heat-not-burn tobacco product, a novel tobacco product with low harmful substances deliveries, is developing rapidly under current severe tobacco control policies. To better understand the characteristics of heat-not-burn reconstituted tobacco（HnB Recon）, 3 different kinds of HnB Recon were collected, including papermaking process(PP), rolling process(RP), and slurry process(SP) HnB Recon, and studied systematically in microstructural, fiber shape, strength tensile, chemical constituents, smoke constituents and sensory quality. Results, the microstructure of PP HnB Recon which completely different from RP HnB Recon and SP HnB Recon, was a network consisted of different fibers twisted randomly, while the microstructure of RP HnB Recon and …
Isolation And Identification Of Antagonistic Bacteria Aganist Vibrio Parahaemolyticus And Its Characteristics Of Antibacterial Substances, Hao Yanli, Wang Liping, Huang Yuliang, Xue Meicui, Cui Yunyun, Zhao Yong, Li Li, Wang Zhengquan
Isolation And Identification Of Antagonistic Bacteria Aganist Vibrio Parahaemolyticus And Its Characteristics Of Antibacterial Substances, Hao Yanli, Wang Liping, Huang Yuliang, Xue Meicui, Cui Yunyun, Zhao Yong, Li Li, Wang Zhengquan
Food and Machinery
In order to screen a probiotic strain against foodborne pathogens and aquatic pathogens, the main zoonotic pathogenic bacteria of mariculture Vibrio parahaemolyticus ATCC17802 was used as indicator bacterium. The target probiotics was screened using the spot-on-lawn method and rescreened by the agar diffusion method, and the diameter of inhibition zone of antibacterial substances reached (17.16±0.28) mm. Through the combination of morphology and 16S rDNA sequence analysis, strain H19 was identified as Bacillus subtilis (GenBank accession number: MG383451). Antimicrobial spectrum of B. subtilis H19 was tested, meanwhile the physical and chemical properties of antimicrobial substances produced by H19 was studied. The …
Effect Of Different Tipping Glue And Tipping Paper On The Permeability Of Glue, Zhang Jing, Ma Xiaowei, Feng Xin, Qu Guofu, Wang Dongfei, Wang Jianmin
Effect Of Different Tipping Glue And Tipping Paper On The Permeability Of Glue, Zhang Jing, Ma Xiaowei, Feng Xin, Qu Guofu, Wang Dongfei, Wang Jianmin
Food and Machinery
In order to evaluate the effect of glue penetration on cigarette filter ventilation rate, and provide the basis for tipping glue and tipping paper selection, using the PVC rectangular pore pressure plate control the area of the original coating area, calculate the penetration area of coloring glue using pixel method, estsblished a method to measure the natural permeability of the tipping glue, and the natural permeability of 2 kinds of tipping glue on 12 kinds of tipping paper was measured and analyzed. The results showed that: ① the natural permeability of 2 kinds of tipping glue on 12 kinds of …
Optimization On Preparation Of Osmanthus Extracts By Enzymes Treatment, Zhang Xuesong, Pei Jianjun, Zhao Linguo, Tang Feng, Fang Xianying
Optimization On Preparation Of Osmanthus Extracts By Enzymes Treatment, Zhang Xuesong, Pei Jianjun, Zhao Linguo, Tang Feng, Fang Xianying
Food and Machinery
To improve the yield and quality of Osmanthus extracts, several techniques were applied including the enzymatic hydrolysis by β-glucosidase and pectinase complex along with petroleum ether extraction and GC-MS analysis. The enzymatic hydrolysis process was optimized usingresponse surface methodology, and a reliable multiple quadratic regression model was established. The results showed that the best levels of the factors were as followed: pH 4.7, time 2.6 h, temperature 46 ℃, ratio of material to liquid 19.81 (mL/g), and the amount of enzyme complex 54.4 IU/g with 48.1% β-glucosidase activity, which was confirmed by experiments with an extraction yield of 3.32%, an …
Effect Of Ultrasounds Ynergistic Glycosylation On The Sensitization And The Structure Of Egg White Powder, Song Qidong, Tu Zongcai, Wang Hui, Yang Wenhua, Liu Guangxian, Lu Jianwei
Effect Of Ultrasounds Ynergistic Glycosylation On The Sensitization And The Structure Of Egg White Powder, Song Qidong, Tu Zongcai, Wang Hui, Yang Wenhua, Liu Guangxian, Lu Jianwei
Food and Machinery
The commercially available egg white powder was taken as the research object. The effects of ultrasound synergistic glycosylation on protein structure and sensitization were studied by electrophoresis, ultraviolet spectrum, fluorescence spectroscopy and ELISA. The results showed that ultrasound combined with glycosylation could reduce the sensitization of egg white powder significantly, and the reduce of hypersensitivity level was the largest when the ultrasound intensity was around 15 min and 600 W. This change was closely related to its structure, and the egg white protein molecular weight increased significantly after combined treatment. Moreover, the three stages of structure change significantly resulted in …
Expression Of Bacillus Acidopullulyticus Pullulanase In Escherichia Coli And Its Optimization Of Fermentation, Yang Xianghui, Chen Sheng, Wu Jing
Expression Of Bacillus Acidopullulyticus Pullulanase In Escherichia Coli And Its Optimization Of Fermentation, Yang Xianghui, Chen Sheng, Wu Jing
Food and Machinery
To increase expression and extracellular secretion of pullulanase of the recombinant strain E.coli BL21(DE3)/pET20b(+)-BapulA at 3 L fermentor level. Expression of recombinant pullulanase in E. coli and further optimization of fermentation at the 3 L fermenter Firstly. The effects were investigaged, including the fermentation temperature, pH, IPTG concentration, induction time and glycine concentration on the expression of recombinant pullulanase. The optimum fermentation conditions were showed as followed: the growth temperature and pH of the pre-induction cells were 30 ℃ and 7.0, respectively. When the cell density reached 50 OD600, the fermentation temperature was shifted to 25 ℃, and …
Differences Of The Properties In Three Kinds Of Zanba Powder By Layered Grinding And Its Correlation Analysis, Ma Jie, Zhou Yang, Chen Luyao, Peng Xiyu, Lu Ying, Guo Shuntang
Differences Of The Properties In Three Kinds Of Zanba Powder By Layered Grinding And Its Correlation Analysis, Ma Jie, Zhou Yang, Chen Luyao, Peng Xiyu, Lu Ying, Guo Shuntang
Food and Machinery
With three different varieties of highland barley (Zangqing 320, Zangqing 2000, Goumang) as raw material, investigated the β-glucan content, pasting properties and aroma characteristics of cooked highland barley (Zanba) obtained from layered milling method. The results showed that, from outer to inner layer (Zanba powderⅠ～Ⅵ), the samples were exhibited with increasing β-glucan content, as well as improved initial and final viscosity values for the three highland barleys. Furthermore, the total peak area and the flavor in gas chromatography showed a decreasing tendency, which indicated the flavor characteristics of outer layer Zanba powder were better than that of the inner layer …
Preparation Of Crosslinked Welan Gum And Its Properties, Chen Qianwen, Tong Qunyi
Preparation Of Crosslinked Welan Gum And Its Properties, Chen Qianwen, Tong Qunyi
Food and Machinery
The cross-link modification of welan gum was studied by single factor experiment with epoxychloropropane (EPC) as cross-linking agent. The best conditions for the preparation of cross-linked welan gum were EPC added amount was 12 μL/g, the reaction at the solution of pH 8, at 40 ℃ for 4 hours. The results showed that welan gum and crosslinked welan gum both had good acid and alkali resistance, but crosslinked welan gum had better viscoelasticity, salt tolerance than welan gum. After high temperature treatment, crosslinked welan gum got better temperature resistance. Then scanning electron microscopy proved that the cross-linking strengthened the network …
Study On Correlation Between Organizational Structure And Puncturing Texture Of Jujube, Chen Kai, Zhou Tong, Xu Mingqiang, Fu Bing, Ma Xin, Li Huanrong
Study On Correlation Between Organizational Structure And Puncturing Texture Of Jujube, Chen Kai, Zhou Tong, Xu Mingqiang, Fu Bing, Ma Xin, Li Huanrong
Food and Machinery
In order to analyze the correlation of the organizational structure and texture properties of fresh jujube fruits in Xinjiang,the three cultivars were studied as follows: Jun jujube, Hui jujube and Hami jujube. The results showed that the charateristics of Hui jujube, such as thickness of cuticle（6.34 μm）, epidermis thickness（36.41 μm）, epidermal cells（118.21 μm2）, near epidermis cavity（9 160.98 μm2）, near epidermal cells（892.71 μm2） and central cells（2 766.68 μm2） were smaller than that of Jun jujube and Hami jujube, there were significant differences in organizational structure except epidermal cells among the cultivars. While, skin …
Yield And Quality Of The Sprouts From Different Safflower Varieties (Lines), Zhu Xiaoqing, Du Weiwei, Wang Qing, Hou Kai, Xiao Renfeng, Wu Wei
Yield And Quality Of The Sprouts From Different Safflower Varieties (Lines), Zhu Xiaoqing, Du Weiwei, Wang Qing, Hou Kai, Xiao Renfeng, Wu Wei
Food and Machinery
This paper is aimed at studying the relationship between the safflower seeds with different linoleic acid content and its sprouts quality, to provide reference for the scientific production of safflower sprouts. The yield and quality of the safflower sprouts from 8 varieties (lines) with different linoleic acid content were analyzed and compared. The results showed linoleic acid content of PI305192 in seeds was the highest.The hypocotyl length and edible fresh weight of PI305192 sprouts were the highest, its edible fresh weight was significantly higher than that of other varieties (lines) except for PI544040.The contents of linoleic acid of Chuanhong No. …
Determination Of 6 Fluoroquinolones Residues In Aquatic Products By Solid Phase Extraction And Ultra Performance Lquid Chromatography, He Jiang, Li Xiaoyue, Qiu Yujie, Li Boen, Yang Pinhong
Determination Of 6 Fluoroquinolones Residues In Aquatic Products By Solid Phase Extraction And Ultra Performance Lquid Chromatography, He Jiang, Li Xiaoyue, Qiu Yujie, Li Boen, Yang Pinhong
Food and Machinery
Based on solid phase extraction (SPE) and ultra high performance liquid chromatography (UPLC) technique, a method has been developed for the simultaneous detection and analysis of 6 fluoroquinolones residues in aquatic products. The optimized process and parameters of this method were as followed: treated aquatic products were extracted with phosphate buffer, the extracting solution were purified by SPE and concentrated by blowing nitrogen, and the residues were then dissolved in 0.2% formic acid solution for UPLC analysis; Chromatographic column BEH C18 (1.7 μm, 2.1 mm×50 mm) were applied, and citric acid (0.05 mol/L)-ammonium acetate (0.1 mol/L) buffer were used …
Design And Research Of Low Temperaturewear Simulation Testing Machine, Shen Peng, Cao Huiqiong, Qiao Yuli
Design And Research Of Low Temperaturewear Simulation Testing Machine, Shen Peng, Cao Huiqiong, Qiao Yuli
Food and Machinery
On basis of the simulation of the metal contact behavior under low temperature condition, an experimental device for metal simulation testing under low temperature was designed and fabricated; then its designing method, operation, key technological parameters, and points for attention in usage and components such as rolling testing bench, computer control system, cooling system which are introduced in detail. The testing machine has many advantages as follow: Range of -60～0 ℃ ambient temperature can be simulated steadily, which can be offset automatically and precisely through low temperature solenoid valve; The experimental speed of specimenⅠ/ specimenⅡ can be adjusted independently as …
Effect Of Frequency Shifts Range On Heating Pattern Of Domestic Microwave Oven, Yan Ruoping, Wang Yifen, Luan Donglei
Effect Of Frequency Shifts Range On Heating Pattern Of Domestic Microwave Oven, Yan Ruoping, Wang Yifen, Luan Donglei
Food and Machinery
In order to maintain the stability of heating, the effect of frequency shifts range on heating pattern of domestic microwave was invested based on the numerical simulation method. In this study, the frequency of a microwave oven was measured under no-load and load conditions and a computational simulation model was developed to investigate the effect of frequency shifts on heating pattern of microwave heating. The results showed that the frequency of microwave was constantly changing during microwave heating in the oven; when the frequency shifts was large, the temperature distribution was not stable even heating the same food; the heating …
Development Of LuAn Guapian Tea Baker Based On Photoelectric Control, Li Bing, Sun Changying, Li Weining, Song Yangyang
Development Of LuAn Guapian Tea Baker Based On Photoelectric Control, Li Bing, Sun Changying, Li Weining, Song Yangyang
Food and Machinery
The rotary Lu'an Guapian baker was designed, according to the Lu'an Guapian traditional baking process. Far-infrared radiation heating unit was used in the tea baker, and an intermittent heating mode was used at the same time. The rotary table was droved by 0.5 kW AC motor, with the electric heating unit power 36 kW, heating and stopping time form 3 s to 5 s. The intermittent heating control system and the strong anti-jamming infrared light emitting and receiving circuit were designed in the study. Double 555 multivibrator is used as infrared emission circuit, and UPC1373 and audio PLL IC LM567 …
Optimization On Preparation Process Of Composite Film With Corn Nano-Starch/Cellulose Nanocrystalline, Chen Qijie, Zhou Liling, Zou Jiaqi, Chen Cong, Wang Jianhui
Optimization On Preparation Process Of Composite Film With Corn Nano-Starch/Cellulose Nanocrystalline, Chen Qijie, Zhou Liling, Zou Jiaqi, Chen Cong, Wang Jianhui
Food and Machinery
The corn nano-starch/cellulose nanocrystalline(CNC) composite film was prepared by casting method with corn nano-starch as substrate, glycerol as plasticizer and CNC as reinforcing agent. Film forming substrate and drying temperature have influences on film formation of nano-starch, and PVC matrix plate is better. When drying temperature is 25 ℃, the film forming is smooth and good. The effects of corn nano-starch, glycerol and CNC content on the strength properties of nano-starch/CNC composite film were investigated by single factor, and three factors and three levels orthogonal test were also carried out. Orthogonal optimization study showed that the tensile strength of composite …
Simulation Study On Vibration Of Food Cushioning Liner Based On Pseudo White Noise Method, Chen Ning, Zhang Gongxue
Simulation Study On Vibration Of Food Cushioning Liner Based On Pseudo White Noise Method, Chen Ning, Zhang Gongxue
Food and Machinery
By filtering the white noise method to simulate the incentive model in food transportation, a conventional seven degree of freedom dynamic model for a foam material liner is established, and the vertical displacement and deflection displacement response of the food lining system under virtual excitation excitation are obtained. The MATLAB software is used to program the random Gauss white noise and filter, and the ode45 module is used to solve the differential equation of the system dynamics. The vertical vibration displacement of all legs is consistent. The numerical value is less than 0.007 5 m, the deflection angle between 0.006 …
Antibacterial Activity And Application On Grass Carp Muscle In Cold Storage Of Camphor Tree Leaves’ Polyphenol, Li Yinghong, Li Zhonghai, Fu Xiangjin, Zhang Hui
Antibacterial Activity And Application On Grass Carp Muscle In Cold Storage Of Camphor Tree Leaves’ Polyphenol, Li Yinghong, Li Zhonghai, Fu Xiangjin, Zhang Hui
Food and Machinery
To investigate the antibacterial activity of camphor tree leaves’ polyphenol in food preservation, the effect of camphor tree leaves’ polyphenol was studied, on 7 strains of pathogenic bacteria and spoilage bacteria, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined. Furthermore, the effect of camphor tree leaves’ polyphenol on the total colony, pH value, total volatile basic nitrogen (TVB-N) content and trimethylamine content of grass carp meat during cold storage was investigated. The camphor tree leaves’ polyphenol inhibited these strains effectively, the MIC on Pseudomonas fluorescens, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Penicillium citrinum, Aspergillus niger, …
Circularity Of Apple Measurement Based On The Improved Algorithm Of The Particle Swarm Optimization, Shen Cuixiang, Zhang Xiaoyu
Circularity Of Apple Measurement Based On The Improved Algorithm Of The Particle Swarm Optimization, Shen Cuixiang, Zhang Xiaoyu
Food and Machinery
In order to solve the problem in the accuracy of circularity of apple, the improved algorithm of the particle swarm was adopted. Firstly, mathematical model circularity of apple was established. Secondly, particle swarm algorithm was improved, which was included inertia weight fuzzy control based on membership function of generalized bell shaped distribution, adaptive Z shaped membership function adjustment process, and selecting fitness function. Finally, the algorithm termination condition and flow were given. The experimental simulation results showed that the improved particle swarm optimization algorithm convergence was faster than the particle swarm optimization, and the accuracy of Jonakin and Fuji Apple …
Optimization Of Ultrasonic Microwave-Assisted Extraction Of Oligosaccharide From Lotus (Nelumbo Nucifera Gaertn.) Seeds Using Response Surface Methodology, Guo Zebin, Chen Jinghao, Jia Xiangze, Lu Xu, Zheng Baodong
Optimization Of Ultrasonic Microwave-Assisted Extraction Of Oligosaccharide From Lotus (Nelumbo Nucifera Gaertn.) Seeds Using Response Surface Methodology, Guo Zebin, Chen Jinghao, Jia Xiangze, Lu Xu, Zheng Baodong
Food and Machinery
Ultrasonic microwave-assisted extraction of oligosaccha-rides from lotus (Nelumbo nucifera Gaertn.) seeds (LOS) was investigated. The five parameters, ultrasonic time, ultrasonic temperature, microwave power, microwave time and solid to liquid ratio were optimized using the Box-behnken design with a quadratic regression model built by using Response Surface Methodology (RSM). The highest oligosaccharide yield, (10.525±0.017)%, was obtained under optimal conditions for ultrasonic time, ultrasonic temperature, microwave power , liquid to solid ratio and microwave time at 10 min, 45 ℃，100 W，100 min and 301 (mL/g), respectively.
Purification Of Flavonoids From Eggplant Leaves Using Macroporous Resin And Its Antioxidant Activities, Yang Bin, Jin Xiaoqing, Li Caixia, Jia Oyang
Purification Of Flavonoids From Eggplant Leaves Using Macroporous Resin And Its Antioxidant Activities, Yang Bin, Jin Xiaoqing, Li Caixia, Jia Oyang
Food and Machinery
Static adsorption and desorption experiments were carried out to determine the types of macroporous resins for purifying flavonoids from eggplant leaves, to optimize its technological conditions, and to comparatively analyze the antioxidant activities of eggplant leave flavonoids before and after purification. The results showed that NKA-II was the optimal adsorbent. The optimum conditions for purification of flavonoids from eggplant leaves were listed as follows: sample concentration of crude extracts 0.362 6 mg/mL, sample pH 2, the static absorption time, 2.5 h. After 40 minutes desorption with 70% ethanol (pH=3), the content of flavonoids was increased from 17.91% before purification to …
The Influence Of Foodborne Pathogens Growth Heterogeneity On Risk Assessment, Lu Yi, Liu Haiquan, Zhao Yong, Xie Jing, Pan Yingjie
The Influence Of Foodborne Pathogens Growth Heterogeneity On Risk Assessment, Lu Yi, Liu Haiquan, Zhao Yong, Xie Jing, Pan Yingjie
Food and Machinery
In this review, the concept of growth heterogeneity of foodborne pathogenic bacteria was introduced. Moreover, the domestic and abroad study progress was reviewed, and the expression forms and influencing factors of strain growth heterogeneity were systematically summarized. In addition, the solutions for reducing the accuracy the growth heterogeneity of foodborne pathogenic bacteria to microbial risk assessment were also presented.