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Articles 3091 - 3120 of 4816
Full-Text Articles in Food Biotechnology
Effect Of Age On Volatile Flavor And Fatty Acid Of Salted Goose, Zhang Ming, Yu Hai, Zhou Xiaoyan, Wu Danfeng
Effect Of Age On Volatile Flavor And Fatty Acid Of Salted Goose, Zhang Ming, Yu Hai, Zhou Xiaoyan, Wu Danfeng
Food and Machinery
The differences of volatile flavor components and fatty acid composition between salted goose at 75, 150 and 300 days old were compared and analyzed to provide theoretical basis for selecting the best slaughtering period in the production of Yangzhou salted goose. The volatile flavor and fatty acid of the leg samples were determined by gas chromatography-mass spectrometer (GC-MS) using saltwater goose leg meat as raw material at different days old. The relative contents of aldehydes, esters, acids, ketones, benzene and ethers in volatile flavor substances of salted goose increased, while the relative contents of terpene hydrocarbons and furans decreased with …
Synthesis, Pyrolysis And Its Moisture Retentivity Of 2-L-Alanine-2-Deoxy-D-Glucose, Lu Changtong, Zhao Yongzhen, Wang Hongwei, Gu Liang, Li Yaoguang, Wang Pengfei, Li Hongtao, Zhao Zhiwei, Sun Zhitao, Duan Kun
Synthesis, Pyrolysis And Its Moisture Retentivity Of 2-L-Alanine-2-Deoxy-D-Glucose, Lu Changtong, Zhao Yongzhen, Wang Hongwei, Gu Liang, Li Yaoguang, Wang Pengfei, Li Hongtao, Zhao Zhiwei, Sun Zhitao, Duan Kun
Food and Machinery
2-L-Alanine-2-deoxy-D-Glucose(Ala-Glu) was synthesized from L-Alanine(Ala) and D-fructose(Fru) through condensation dehydration and rearrangement reaction. The thermal weight loss and pyrolysis properties of Ala-Glu were investigated by thermogravimetry-derivative thermogravimetry(TG-DTG) and pyrolysis gas chromatography-mass spectroscopy(Py-GC/MS). Using the moisture content (d.b.) of tobacco shred as an indicator, the physical moisture retention properties of Ala-Glu were measured. The effect of these compounds on sensory comfort of cigarette was investigated. The results show that: ① The synthetic product was the target compound; ② The primary pyrolysis temperature of Ala-Glu was 178.9 ℃, and the thermal mass loss reached about 90% at 800 ℃. The number of …
Research On The Daqu Quality Detection System Based On Machine Vision, Zhang Xinhao, Huang Danping, Tian Jianping, Huang Dan
Research On The Daqu Quality Detection System Based On Machine Vision, Zhang Xinhao, Huang Danping, Tian Jianping, Huang Dan
Food and Machinery
Aiming at the problem that the solid-state fermentation of liquor depended on the artificial experience to judge the quality of Daqu without quantitative judgment standard, a set of Daqu quality detection system based on machine vision was studied. The dynamic threshold segmentation method was used in this system, RGB transform Lab color space, CNN convolutional neural network and other methods were used to extract three kinds of visual information characteristics of Daqu, the geometric parameters, color and crack. Therefore, the corresponding relationship between the visual information characteristics and the quality of Daqu was established, and the quality of Daqu was …
Influence Of V Type Slit Nozzle Cutting Ratio On Belt Surface Heat Transfer Characteristics Of Quick Freezer, Wang Jinfeng, Li Wenjun, Xie Jing, Yang Dazhang, Liu Yuyan, Lu Weihua, Yang Xiaoyan
Influence Of V Type Slit Nozzle Cutting Ratio On Belt Surface Heat Transfer Characteristics Of Quick Freezer, Wang Jinfeng, Li Wenjun, Xie Jing, Yang Dazhang, Liu Yuyan, Lu Weihua, Yang Xiaoyan
Food and Machinery
V type slot nozzle in an impact type quick freezer was selected as the research object, and the surface heat transfer characteristics of the freezing area of the freezer were studied, based on different cutting ratio, the ration of distance between the belt and nozzle inlet H to slit width S, Hs. The results showed that the steel surface heat transfer intensity was obvious different along with width of freezer when the Hs<10 and Ψ=0. The steel surface Nu number in X/S=0 was significantly higher than that of X/S=150(The ratio between width direction of quick freezer coordinates and nozzle width S ). With the cutting ratio increasing along the X direction of the strip surface, heat transfer intensity difference gradually decreased, after the cutting critical ratio Ψ0, the metal surface heat transfer intensity reversed growth, which indicated that the Nu number at X/S=0 was less than that at X/S=150. The cutting critical …
Research And Design On Distributing Device Combined Rotary Shower And Disturbance For Grain Dryer, Liu Jue, Xie Zeliang
Research And Design On Distributing Device Combined Rotary Shower And Disturbance For Grain Dryer, Liu Jue, Xie Zeliang
Food and Machinery
According to the problems that drying quality was affected by the automatic grading and uneven distribution of grain in the inlet of material during drying process, the rotary shower distributing was researched to increase section area by 20～50 time, and the disturbance distributing was applied to maintain the cone-top angle of grain between 110°～170°. The distributing device combined rotary shower and disturbance was designed in order to increase transverse movement of grain on the top of dryer and to stabilize volume density of grain of cross section in dryer. The test of grain drying has showed that the distributing combined …
Research On Temperature Control System Of Beer Fermentation Based On S7-1200plc, Li Xin, Zhang Yuxing, Gao Bo
Research On Temperature Control System Of Beer Fermentation Based On S7-1200plc, Li Xin, Zhang Yuxing, Gao Bo
Food and Machinery
As the temperature control system of beer fermentation has the characteristics of time-varying, nonlinear and lagging, the traditional control method can not be used to control the beer fermentation temperature accurately. In this paper, the variable universe fuzzy PID controller was designed by introducing the extension and reduction factors of the universe, and the PID parameters were on-line fine tuning. Based on S7-1200 controller and KTP1000 touch screen, the automatic control system of beer fermentation was developed to achieve human-machine interaction. The results of beer fermentation test showed that: the control error of beer fermentation temperature ±0.09 ℃, the control …
Application Of Flattened Visual Elements In Packaging Design Based On Pentawards, Tao Weili
Application Of Flattened Visual Elements In Packaging Design Based On Pentawards, Tao Weili
Food and Machinery
Objective To explore the application methods and influence of flat visual elements in packaging design and enriche the creative concept and style of packaging application design. Method Pentaw-ards award-winning works was investigated, and the flattening features and principles of core visual elements including graphics, text, color, and layout, were comprehensively analyzes. Conclusion Flat visual elements in the packaging design were simple vector graphics, color lumpy block, flat text modular, simple layout of the page and other methods of use, resulting in a personalized brand image, information transmission efficiency, multimedia applicability. The feasibility and effectiveness of the flat design concept in …
Effects Of Compound Ripening Agent With Ampelopsis Grossedentata On Color And Nutritional Quality Of Dried Day Lily, Yang Dawei
Food and Machinery
The dried day lily had ugly appearance about color because that the green of day lily had not been faded completely. In order to fade the green and improve the color quality of dried day lily, the lily was soaked with complex ripening agent for some time, then sealed with PVC plastic bags and stored at certain temperature for a period of time before the lily was dried, subsequently, the change of color and nutrient content of day lily were determined and analyzed. The results showed that fading green completely and better nutritional quality was obtained if day lily was …
Optimization Of Ethanol-Assisted Aqueous Enzymatic Extraction And Quality Analysis Of Peony Seed Oil, Song Yuanyuan, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
Optimization Of Ethanol-Assisted Aqueous Enzymatic Extraction And Quality Analysis Of Peony Seed Oil, Song Yuanyuan, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
Food and Machinery
Peony seed oil was obtained by ethanol-assisted aqueous enzymatic extraction after the acid-heat pretreatment on peony seeds. The microstructure of pretreated peony seeds was analyzed by confocal laser scanning microscope. The optimal conditions of this aqueous enzymatic extraction of peony seed oil through the optimization were: finely grounding 8 times (the particle size was 33.62 μm), solid-liquid ratio of 17 (g/mL), the α-amylase enzymolysis at 70 ℃ for 1 h, pH 5.5,dosage 2 mL/100 g·material), and the glucoamylase enzymolysis at 60 ℃ for 1 h, pH 4.5, dosage 3 mL/100 g·material), the ethanol solution extraction at 60 ℃ for 1 …
Research Progress On Immune-Informatics Methods For Predicting The Binding Ability Of Active Peptides To Mhc, Huang Lu, Wen Li, Xu Zhou, Chen Maolong, Cheng Yunhui
Research Progress On Immune-Informatics Methods For Predicting The Binding Ability Of Active Peptides To Mhc, Huang Lu, Wen Li, Xu Zhou, Chen Maolong, Cheng Yunhui
Food and Machinery
In this paper, the latest advances in immune-informatics methods for predicting the binding ability of active peptides to MHC are reviewed. The related tools and methods for predicting the binding of commonly used peptides to MHC molecules are introduced. The characteristics, research focuses, and difficulties of various methods are analyzed. Finding immune-active peptides provides a faster method.
The Encapsulation Effect Of Four Composite Wall Materials On Lactobacillus Casei, Jing Xuelian, Zeng Yue, Yin Xiaoqin, Lan Xuyue, Li Huilin, Chen Shujuan
The Encapsulation Effect Of Four Composite Wall Materials On Lactobacillus Casei, Jing Xuelian, Zeng Yue, Yin Xiaoqin, Lan Xuyue, Li Huilin, Chen Shujuan
Food and Machinery
The survival of Lactobacillus casei was investigated through four kinds of composite wall materials by internal emulsification method followed in simulated gastric and intestinal juice. The results suggested that the microencapsulated L. casei was prepared by using 2% of alginate, with the ratio of alginate to whey protein content 11, the quality of oil to water volume 31, alginate to calcium carbonate content 31, and the maximum embedding rate of microcapsules was 87.50% with the global microcapsules. Taking gelatin and alginate as composite wall material, the minimum particle size of microcapsule was 89.88 μm. When soy protein isolates and alginate …
Microwave-Vacuum Drying Characteristics And Drying Process Of Chinese Chestnut, Zhang Le, Zhao Shouhuan, Wang Zhaogai, Shi Guanying, Wang Xiaomin, Jiang Pengfei, Yang Hui, Wang Jihong
Microwave-Vacuum Drying Characteristics And Drying Process Of Chinese Chestnut, Zhang Le, Zhao Shouhuan, Wang Zhaogai, Shi Guanying, Wang Xiaomin, Jiang Pengfei, Yang Hui, Wang Jihong
Food and Machinery
With the purpose of providing theoretical basis for further processing and utilization of Chinese chestnut, the microwave-vacuum drying characteristics and the optimum process parameters of chestnut were investigated. The effects of microwave intensity and chamber pressure on the mass and heat transfer in the drying process of chestnut were studied. The microwave power, pressure and drying time were optimized using Box-Behnken design and response surface methodology for achieving minimum moisture content and maximum whiteness value. The results showed that the microwave-vacuum drying process of chestnut slices was mainly divided into acceleration and deceleration stages, and the constant velocity phase was …
Screening Of Freeze-Tolerant Yeasts And Their Bread Dough Fermentative Properties, Xue Meicui, Wang Liping, Hao Yanli, Wang Zhengquan, Zhao Yong, Huang Yuliang
Screening Of Freeze-Tolerant Yeasts And Their Bread Dough Fermentative Properties, Xue Meicui, Wang Liping, Hao Yanli, Wang Zhengquan, Zhao Yong, Huang Yuliang
Food and Machinery
Freeze-tolerance is a necessary characteristic of yeast used in frozen dough. Target freeze-tolerant strain was screened using liquid fermentation (LF) medium method, applied for frozen dough production, and the relationship between the content of intracellular compounds and cell survival and relative fermentation ability in different yeasts was analyzed. The isolated strain was identified mainly by morphologic observation and 26S rDNA gene sequence analysis. The results showed that seven strains were selected from four various sourdoughs, their freeze-tolerance rate ranged from 9%～86%, and relative fermentation ability ranged from 9%～67%. Two strains, Y-3 and H-1, had highest survival ratio of 86% and …
Characterization Of Bacterial Microflora And Their Functions On Flavor Quality, Wang Yurong, Shen Xin, Dong Yun, Shang Xuejiao, Guo Zhuang
Characterization Of Bacterial Microflora And Their Functions On Flavor Quality, Wang Yurong, Shen Xin, Dong Yun, Shang Xuejiao, Guo Zhuang
Food and Machinery
To investigate the bacterial diversity of Zhaguangjiao in Dangyang area, and evaluated their functions on flavor quality of samples. The bacterial microbiota of Zhaguangjiao were revealed by Miseq technology, and flavor quality were evaluated by electronic nose. Firmicutes, Proteobacteria, and Bacteroidetes were the most dominant bacterial phyla with the relative abundance of 62.36%, 25.97%, and 4.13%, respectively. At the genus level, Lactobacil-lus, Weissella, Pediococcus, Staphylococcus, Carnimonas, Enterobacter, and Prevotella were constituting more than 1.0% of total sequences, with the relative abundance of 77.33%, 2.24%, 2.18%, 1.27%, 5.66%, 2.47%, and 1.05%, respectively. There were positive relations among the relative abundance of …
Molecular Identification And Antioxidant Activity Of Yeasts Isolated From Traditional Fermented Milk In Southern Xinjiang, Gulnaz Kahar, Nurgul Rahman, Dilbar Yusan, Makliya Yalkun
Molecular Identification And Antioxidant Activity Of Yeasts Isolated From Traditional Fermented Milk In Southern Xinjiang, Gulnaz Kahar, Nurgul Rahman, Dilbar Yusan, Makliya Yalkun
Food and Machinery
On the purpose of explore the yeast resources in traditional fermented milk in XinJiang, taking the traditional fermented milk produce in the small family workshop on south region of Xinjiang as raw materials, there were 78 strains which were isolated for molecular identification and antioxidant ability. The results showed that 42 of the 78 yeast strains had total antioxidant activity, and the antioxidant ability of NG-40 was prominent, with the total antioxidant activity of （106.41±3.92) U/mL, the ability of inhibiting hydroxyl radicals of （651.24±3.75) U/L, the ability of resisting superoxide anion of （104.11±3.25) U/mL, and the content of lipid peroxide …
Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch, Chen Qiaoli, Zhang Fusheng, Chen Hourong, Liao Zhuling, He Yingjie
Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch, Chen Qiaoli, Zhang Fusheng, Chen Hourong, Liao Zhuling, He Yingjie
Food and Machinery
In order to explore the influence of high hydrostatic pressure on the physicochemical properties of lotus root starch, effects were studied, including pressures, holding time and starch concentration on the changes of gelatinization, rheological and texture properties of lotus root starch. The results showed that the peak viscosity, valley viscosity, final viscosity and paste temperature of lotus root starch increased with the increase of pressure in the range of 200～500 MPa, while the breakdown viscosity and setback viscosity did not change significantly. However, when the pressure reached 600 MPa, The peak viscosity and breakdown viscosity of lotus root starch showed …
Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi, Han Jingwen, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui
Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi, Han Jingwen, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui
Food and Machinery
In order to improve the quality of sliver carp surimi, the effects of curdlan with different concentrations (0～10 g/kg) on the gel properties of surimi after sterilization at 120 ℃ for 10 min were investigated. Rheological measurement, breaking force, deforma-tion, gel strength, cohesiveness, chewiness, color, water-holding capacity (WHC), TCA-soluble peptide content and SDS-PAGE electrophoresis of obtained curdlan-surimi gel were determined as the quality indexes for evaluating the rheological properties, textural properties, color, WHC and protein composition of surimi. The results showed that addition of curdlan could increase rheological properties and significantly reduced the content of TCA-soluble peptide (P＜0.05), thereby improving …
Study On The Kinetics Of Quality Changes Of Pork Loin During The Heat Transfer Process Of Oil Frying, Yu Bingyan, Deng Li, Li Wenxin, Cheng Fen, Xu Jia
Study On The Kinetics Of Quality Changes Of Pork Loin During The Heat Transfer Process Of Oil Frying, Yu Bingyan, Deng Li, Li Wenxin, Cheng Fen, Xu Jia
Food and Machinery
Oil heat-transfer cooking is a typical cooking way of Chinese cuisine, so an oil bath was chose to simulate the oil frying and combined with the kinetics means to determine and analyze the maturity quality changes including color and shear force and the overheated quality changes including cooking loss of pork loin. The results showed that the changes of color and shear force followed first-order kinetics model and cooking loss followed zero-order model during oil fried treatment. Meanwhile, the z-value of brightness, redness ,whiteness and shear force were 33.1,26.1, 41.0 and 17.9 ℃, whose corresponding Ea-value were 68.6, 86.8, 55.4 …
Study On Pyrolysis Characteristic Of The Heat-Not-Burn Reconstituted Tobacco, Ma Pengfei, Li Qiaoling, Lin Kai, Huang Huizhen, Liu Xiucai, Liu Zechun, Xie Wei, Liu Jing, Li Yuefeng
Study On Pyrolysis Characteristic Of The Heat-Not-Burn Reconstituted Tobacco, Ma Pengfei, Li Qiaoling, Lin Kai, Huang Huizhen, Liu Xiucai, Liu Zechun, Xie Wei, Liu Jing, Li Yuefeng
Food and Machinery
In order to study the pyrolysis characteristic of the heat-not-burn reconstituted tobacco, eight kinds of reconstituted tobacco, three kinds of non-tobacco fiber and tobacco own fiber were tested by TGA (Thermogravimetric Analyzer) technology, and the resulting DTG（Derivative Thermogravimetry）data were analyzed by NRMSE (normalized root mean squared error) to calculate the pyrolysis difference degree. The results showed that the pyrolysis behavior of the reconstituted tobacco used in heat-not-burn cigarettes was much different from that in traditional cigarettes and the pyrolysis difference degree was 37.97%. There was an additional peak in DTG curve of the reconstituted tobacco used in heat-not-burn cigarettes, which …
Effect Of Far-Infrared Irradiation On Spore And Aflation B1 Production Of Aspergillus Flavus In Rice, Jiang Jing, Zhang Yuming, Quan Juncheng, Fan Liuping
Effect Of Far-Infrared Irradiation On Spore And Aflation B1 Production Of Aspergillus Flavus In Rice, Jiang Jing, Zhang Yuming, Quan Juncheng, Fan Liuping
Food and Machinery
Rice was inoculated with spore suspension of Aspergillus flavus, and far-infrared radiation (FIR) was used to study the disinfection on curve and toxin production ability of A. flavus in rice with different water contents. Moreover, the effect on the quality of rice color, free amino acids, and soluble protein was considered. The results showed that the decontamination of FIR radiation on A. flavus was significantly enhanced with the increase of temperature and time. When the rice moisture content was 30%, FIR heating at 115 ℃ for 5 minutes resulted in 2.96±0.28-log reductions of A. flavus spores in rice. The total …
Research On Criminal Law Regulation Of Food Safety Management, Liu Sujun
Research On Criminal Law Regulation Of Food Safety Management, Liu Sujun
Food and Machinery
Food crime has various kinds, multitudinousness, wider range and faster spread rate, which brought a certain degree of difficulty to criminal punishment. Chinas criminal legislation on food safety has gone through periods of non-criminalization, criminalization, and expansion period. Although the legislation has gradually enriched the content of the criminal law of food crimes, it still has many problems at the same time. In terms of incriminating, all aspects of food activities have not been fully protected, and the scope of food protection is too narrow, and the subjective aspects of food safety crimes are not perfect. In terms of penalties, …
Design Of Rectangular Microwave Spouted Bed With Single Waveguide Based On Electric Field Distribution, Shuai Weikui, Wang Ruifang, Gao Yaping, Wu Long, Xu Qing, Li Zhanyong
Design Of Rectangular Microwave Spouted Bed With Single Waveguide Based On Electric Field Distribution, Shuai Weikui, Wang Ruifang, Gao Yaping, Wu Long, Xu Qing, Li Zhanyong
Food and Machinery
The structure of rectangular microwave spouted bed was optimized based on the good electric field intensity and distribution. The evaluation index was the coefficient of variation COV which reflected the uniformity of the electric field distribution, and the average electric field intensity Emean and the local gathering parameter Emax/Emean. The numerical simulation of the electric field intensity in the spouted bed was carried out by using the COMSOL Multiphysics to analyze the effects of the parameters a (spouted bed width), H (waveguide position) and L (spouted bed height). The results showed that the effect of …
Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device, Dong Liqiao, Tan Xiangdong, Li Jianguo, Wan Jinkang
Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device, Dong Liqiao, Tan Xiangdong, Li Jianguo, Wan Jinkang
Food and Machinery
In order to reduce the effect of electric defrosting heat on the cold storage temperature change during defrosting process, a heat insulation defrosting device with a return air cover and outlet baffle was designed, through the different condition of experiments, then the questions that how the return air cover and partition device to influence the temperature field around the air-cooler, the cold storage temperature and the consumption of electric heating defrosting were studied through comparing the experimental data whether the return air cover and partition device was used or not. The results indicate that after using the return air cover …
Mechanical Properties And Finite Element Analysis Of The Dry Granulation Roller, Liu Zhimin, Han Lei, Liu Yang
Mechanical Properties And Finite Element Analysis Of The Dry Granulation Roller, Liu Zhimin, Han Lei, Liu Yang
Food and Machinery
According to the characteristics of the roller during dry granulation process, the dry granulation roller mechanics model was established by Von Mises criterion. The model was solved and simplified to calculate its equivalent stress. The mechanical properties of the dry granulation roller were qualitatively analyzed theoretically. The 3D solid model of the squeeze roll was established by using SolidWorks software. The mechanical properties of the dry granulation roller were quantitatively analyzed by finite element software ANSYS Workbench. The theoretical analysis and simulation results showed that the deformation of the dry granulation roller was mainly concentrated along the width of the …
Design Of Continuous Device For Cutting Head And Tail Of Freshwater Fish, Zou Wei, Wan Peng, Fu Hao, Peng Jinyu, Huang Jun, Tan Hequn
Design Of Continuous Device For Cutting Head And Tail Of Freshwater Fish, Zou Wei, Wan Peng, Fu Hao, Peng Jinyu, Huang Jun, Tan Hequn
Food and Machinery
In order to realize the efficient processing function of removing head and tail of freshwater fish, a continuous device for cutting head and tail of freshwater fish was designed. The device consisted of intermittent feeding system, tool and fixture driving system, control system and so on. The rated power of the device was 2.3 kW, including a 1.5 kW system for the intermittent feeding, a 0.75 kW for the drive system of cutter fixture and a 0.05 kW control system. The test of processing effect of the device were conducted using （0.400±0.100） kg Parabramis pekinensis and （1.200±0.300） kg Ctenopharyngodon idellus. …
Research On Plastic Material Identification Based On Portable Near Infrared Spectrometer, Hao Yong, Wen Qinhua, Rao Min, Chen Bin
Research On Plastic Material Identification Based On Portable Near Infrared Spectrometer, Hao Yong, Wen Qinhua, Rao Min, Chen Bin
Food and Machinery
Portable NIR spectrometers was used for the identification of six kinds of food-contacted plastic material including polyethylene terephthalate (PET), high-density polyethylene (HDPE), low-density polyethylene (LDPE), polyvinyl chloride (PVC), polystyrene (PS) and polycarbonate (PC). Four kinds of spectral preprocessing methods including 5-point smoothing, multivariate scattering correction (MSC), first-order derivative and standard normal variable transformation (SNV) were used to preprocess the spectra of plastic samples. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were used to analyze the spectral space distribution of plastic samples and establish qualitative discriminant models. The results showed that six kinds of food-contacted plastic material could …
Effect Of Different Packaging Materials And Modified Atmosphere On Preservation Of Mint, Chen Si, Chen Xiangning, Xu Li, Liu Huijun, Xu Na, Zhou Jing
Effect Of Different Packaging Materials And Modified Atmosphere On Preservation Of Mint, Chen Si, Chen Xiangning, Xu Li, Liu Huijun, Xu Na, Zhou Jing
Food and Machinery
In this research, high quality mints were used in the orthogonal test of different packaging materials, modified atmosphere and volume ratio. The mints of these groups were stored at low temperature (4 ℃) for 12 h. The variation of the sensory quality and the physical and chemical indexes of mints were studied during the storage period. The results showed that the loss rate and VC content of mints were inhibited significantly in group of packing with HDPE, MAP of 6% O29% CO285% N2 and having the volume ratio of 15 g. Mints in this group …
Identification Of Watermelon Varieties And Forecast For Sugar Content Of Watermelon Based On Vibration Characteristics, Zhuang Wei, Li Zhenfeng, Song Feihu, Li Jing, Wang Disong, Zhu Guanyu
Identification Of Watermelon Varieties And Forecast For Sugar Content Of Watermelon Based On Vibration Characteristics, Zhuang Wei, Li Zhenfeng, Song Feihu, Li Jing, Wang Disong, Zhu Guanyu
Food and Machinery
In order to solve the problem of consumers misjudgment by hitting watermelon because of different watermelon varieties, a vibration detection system was built to get the frequency response functions of “Huang guan”, “Zaojia8424”, “Jng xin” and “Xisha” watermelon. Using the PNN neural network model achieved the identification of watermelon varieties, and the accuracy was more than 92%.At the same time,according to the relationship between the sugar content and the main resonant peak frequency, the prediction model of the sugar content of each variety of watermelon was established by stepwise multivariate linear regression analysis, and the coefficient were all above 0.86.The …
Effect Of Lemon Juice On The Post-Harvest Wulongzhuyao Jujube During Cold Storage, Zhou Wenying, Liu Yamin, Liu Yumin, Guo Ni, Yan Yangyang
Effect Of Lemon Juice On The Post-Harvest Wulongzhuyao Jujube During Cold Storage, Zhou Wenying, Liu Yamin, Liu Yumin, Guo Ni, Yan Yangyang
Food and Machinery
The preservation of lemon juice and the positive control of 1-MCP were used for Wulongzhuyao jujube fruits were stored at 4 ℃ for 40 d. Over the storage period, decay index, mass loss rate, ascorbic acid (VC), total soluble solids (TSS), malondialdehyde (MDA), superoxide dismutase (SOD), peroxidase (POD) were measured at 5 day intervals, and then the comprehensive evaluation on fresh-keeping effect was carried out by using principal component analysis. Results showed that both 1-MCP and lemon juice can prolong the shelf life of jujube, and can reduce decay rate, mass loss and the degree of cell membrane …
Antibacterial Activity And Mechanism Of Complex Preservative On Staphylococcus Saprophyticus, Zhu Yazhu, Lin Sensen
Antibacterial Activity And Mechanism Of Complex Preservative On Staphylococcus Saprophyticus, Zhu Yazhu, Lin Sensen
Food and Machinery
The antibacterial effects of complex preservative of sorbate, sodium diacetate and sodium erythorbate on Staphylococcus saprophyticus in shrimps were investigated in this study. To determine the minimum inhibitory concentration of compound preservative on tested strain by ELISA method (MIC), and determination of antimicrobial activity, bacterial growth curve, cell membrane integrity, alkaline phosphatase (AKP) levels and other indicators, combined with the observation of ultrastructure of bacteria, were used to evaluate the antibacterial influence of composite preservative on the S. saprophyticus. The results showed that the complex preservative can significantly reduce the growth rate of S. saprophyticus, its MIC is 109 μg/mL, …