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Articles 3361 - 3390 of 4816
Full-Text Articles in Food Biotechnology
Extraction Optimization Of Volatile Oil From Chinese Elder Herb By Supercritical Co2 And Its Composition Analysis, Jiang Hongyu, Liu Yufeng, Xie Guofei, Liu Yilin, Luo Xiaofang, Wang Zongcheng
Extraction Optimization Of Volatile Oil From Chinese Elder Herb By Supercritical Co2 And Its Composition Analysis, Jiang Hongyu, Liu Yufeng, Xie Guofei, Liu Yilin, Luo Xiaofang, Wang Zongcheng
Food and Machinery
The extraction conditions of volatile oil from Chinese elder herb by supercritical CO2 were optimized by single factor experiment and response surface methodology. Flow rate of CO2, the pressure, temperature and time of extraction were employed to examine the influences of the yield of volatile oil. The chemical constituents were separated and identified by Gas chromatography-mass spectrometry (GC-MS). The optimal extracting conditions were flow rate of CO2 25 L/h, extraction pressure 30.5 MPa, at 45.0 ℃ for 2.8 h. The extraction rate of volatile oil from Chinese elder herb was 0.86%. 16 kinds of volatile compounds …
Key Technology On The Preparation Of Full Bean Milk By Minuteness Wet Pulverization Method, Yang Xinjun, Cui Zhengwei, Zhang Yuzhong, Dai Ning
Key Technology On The Preparation Of Full Bean Milk By Minuteness Wet Pulverization Method, Yang Xinjun, Cui Zhengwei, Zhang Yuzhong, Dai Ning
Food and Machinery
To investigate the application of minuteness wet pulverization method on the preparation of full bean milk, experimental and numerical analysis were applied in this paper. The influences of different technological parameters on the fiber grain size after the pulverization were also studied, and the empirical formula was obtained by dimensional analysis. The results showed that the average volume size of fiber grain decreased with the increase of cycle number, static blade number and rotating speed. However, the cut depth determined the limitation size of fiber grain. The increase of cycle number would not affect the grain size after the pulverization …
Preparation Of Iron-Chelating Peptides From Zanthoxylum Bungeanum Seed Protein Using Enzymatic Hydrolysis, Yuan Hong, Chai Liqin, Quan Li, Wang Lixia, Tian Chengrui, Wang Xiaoyu
Preparation Of Iron-Chelating Peptides From Zanthoxylum Bungeanum Seed Protein Using Enzymatic Hydrolysis, Yuan Hong, Chai Liqin, Quan Li, Wang Lixia, Tian Chengrui, Wang Xiaoyu
Food and Machinery
Zanthoxylum bungeanum seed protein was hydrolyzed with different proteases, and the optimal protease was screened based on the hydrolysis degree and iron-chelating ability of hydrolysates, then iron-chelating peptides were prepared by the optimal protease. Single factor method and response surface methodology based on Box-Behnken design using four factors and three levels were carried out to optimize the conditions of Zanthoxylum bungeanum seed iron-chelating peptide, and the effects, including substrate concentration, enzyme/substrate ratio, hydrolysis pH, temperature, time on iron-chelating ability of hydrolysate were studied. The results indicated alcalase proteases was the optimal protease to prepare iron-chelating peptides from Zanthoxylum bungeanum seed …
Quality Changes Of Yak Meat Under Different Heat Medium And Time, Li Shengsheng, Jin Yichao
Quality Changes Of Yak Meat Under Different Heat Medium And Time, Li Shengsheng, Jin Yichao
Food and Machinery
Cooking loss, heat shrinkage rate, color, shear force, and texture of yak meat were measured, which were heated by water and steam at 10, 20, 30, 40, 50, 60 min, respectively, and the correlation of heat time and quality were analyzed. The results showed that cooking loss of yak meat significantly increased with the extension of heat time (P＜0.05), and the increased rate of cooking loss heated by water 21.21% higher than by steam. The heat shrinkage rate of yak meat by water bigger than by steam after being heated from 10 min to 40 min, and the heat shrinkage …
Designing Model For Cigarette Weight Based On Filling Power Of Cut Tobacco, Xiang Hu, He Xiaoqiang, Liu Geyi, Li Shaochen, Yang Tao, Wang Long, Guo Ge
Designing Model For Cigarette Weight Based On Filling Power Of Cut Tobacco, Xiang Hu, He Xiaoqiang, Liu Geyi, Li Shaochen, Yang Tao, Wang Long, Guo Ge
Food and Machinery
To design a suitable cigarettes weight, on the basis of filling power of cut tobacco, build designing model for cigarette unit weight considertng the specification of cigarette, cigarette paper, tipping paper, ecreteur and the weight of filter rod. The examples indicated that the hardness of the cigarette whose weight designed by the modelis suitable.By evaluation, the sensory quality of the cigarette meets the design requirements, and nothing quality defects such as loose-end and fall of burning cone appeared during the process of evaluating. The unit cigarette weight designed by the model could not only guarantee the physical index and sensory …
Advances On Bioactivity And Separating Methods Of Pitaya Fruit Pigment, Duan Xiaoyan, Tian Yan, Deng Fangming
Advances On Bioactivity And Separating Methods Of Pitaya Fruit Pigment, Duan Xiaoyan, Tian Yan, Deng Fangming
Food and Machinery
This paper describes the main components and basic physical properties of the pigment of pitaya fruit， summarizes the extraction technology and purification technology at home and abroad. Gives a comprehensive introduction to the bioactivity of the pitaya fruit and analyzes the problems exist in the research of the pigment as well as the application of the pitaya fruit pigment in daily life.
Analyzing Of Bacterial Diversity Involved In Aspergillus-Type Douchi By 454 Pyrosequencing, Li Shirui, Shi Cong, Jiang Liwen, Liao Luyan, Zhou Hongli, Li Pao
Analyzing Of Bacterial Diversity Involved In Aspergillus-Type Douchi By 454 Pyrosequencing, Li Shirui, Shi Cong, Jiang Liwen, Liao Luyan, Zhou Hongli, Li Pao
Food and Machinery
The changes of bacterial diversity in eight stages of Aspergillus fermented bean curd fermentation were determined by 454 high-throughput pyrosequencing technique. The changes and diversity of bacterial community at different stages were studied. The results showed that the similarity of the major microorganisms in different samples at the two levels was high, with a total of more than 90% of the total, including three types of Phytophagous, Proteobacteria and Actinomycetes. The samples with the highest level of homogeneity were HY04, and 31 major genera were found in it. It was also found that the abundance of Weissella, Bacillus, Staphyloco-ccus, Lactococcus, …
Isolation And Identification Of Lactic Acid Bacteria From Fermented Vegetables And In Vitro Resistance Screening, Zhou Xianrong, Lan Lingxia, Tang Yanyan, Huang Shenglan, Li Yuzhu, Yu Lihong, ZalN Zsolt, Zhao Xin, Du Muying
Isolation And Identification Of Lactic Acid Bacteria From Fermented Vegetables And In Vitro Resistance Screening, Zhou Xianrong, Lan Lingxia, Tang Yanyan, Huang Shenglan, Li Yuzhu, Yu Lihong, ZalN Zsolt, Zhao Xin, Du Muying
Food and Machinery
This study aimed to isolate lactic acid bacteria containing in vitro resistance ability from Sichuan fermented vegetables. Five strains of Lactobacillus were isolated from fermented vegetables and analyzed by 16S rDNA. Four strains of them were Lactobacillus plantarum, named as E-6-1, E-1-2, E-6-3, D-2-3 respectively, and another one was Lactobacillus alimentarius, named as C-2-1. The in vitro resistance of the 5 strains was determined by artificial gastric juice and bile salt. The results showed that the lactic acid bacteria numbered D-2-3 had good anti-artificial gastric juice ability, and the survival rate was 95.38% after 3 h of artificial gastric juice …
Identification Of 4 Polyphenolics From Seeds Extracts Of Camellia Semiserrata Chi., Wang Weijie, Cao Qingming, Lan Fang, Wang Wenfei, Bao Liyuan
Identification Of 4 Polyphenolics From Seeds Extracts Of Camellia Semiserrata Chi., Wang Weijie, Cao Qingming, Lan Fang, Wang Wenfei, Bao Liyuan
Food and Machinery
To comprehensively develop and utilize Camellia semiserrata resources, compounds of ethanol extract of Camellia semise-rrata Chi. cake were separated and identified. Five purified compounds were achieved by HPLC preparation from 4 fractions including XVII, XXVI, XXVIII and XXXIV by ethyl acetate extraction and silica gel column chromatography. The analysis of compound 4 has been reported in another paper. Four compounds were identified as protocatechoic acid (1), apigenin-6-C-β-D-glucopyranoside (2), kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (3), and kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (5) by spectral analysis, among which, compounds 3 was the first time reported in the Camellia genus, and compounds 5 was firstly reported in Camellia semiserrata Chi., The …
Study On The Quality Change Of Soybean Oil In The Frying Process Of Chicken Rice, Zhang Gensheng, Wang Rui, Yue Xiaoxia, Zhang Honglei, Chi Tianqi
Study On The Quality Change Of Soybean Oil In The Frying Process Of Chicken Rice, Zhang Gensheng, Wang Rui, Yue Xiaoxia, Zhang Honglei, Chi Tianqi
Food and Machinery
To soybean oil as the main raw material, chicken for the fried food. The effects of different frying time, frying temperature and the quality of each batch of fried chicken on the quality of soybean oil were studied by measuring the physical and chemical indexes, including color, acid value, peroxide value, carbonyl valence price and polar component of soybean oil. Moreover, the low-frequency nuclear magnetic resonance imaging (MRI) technology was used to verify the physical and chemical indicators. The results showed that the color, acid and carbonyl value of the frying oil increased with the frying time, temperature and the …
Enzyme-Linked Sensitization Biosensor Detection Of Bisphenol A In Food Matrix Based On Magnetic Nanomaterials, Xu Zhou, Tang Yao, Wang Rong, Chen Maolong, Wen Li, Cheng Yunhui
Enzyme-Linked Sensitization Biosensor Detection Of Bisphenol A In Food Matrix Based On Magnetic Nanomaterials, Xu Zhou, Tang Yao, Wang Rong, Chen Maolong, Wen Li, Cheng Yunhui
Food and Machinery
A horseradish peroxidase enzyme-sensitized detection platform based on functionalized magnetic nanoparticles and gold nanoparticles was established with the nanomaterials as the carrier and the bisphenol A aptamer and the complementary strand as the biometric recognition unit. The method about rapid pretreatment and trace detection of bisphenol A in food matrix was established. The BPA aptamer binding to the magnetic nanomaterials could compete with the complementary strands of the aptamer and the horn root peroxidase (HRP) modified gold nanoparticles. The effect of HRP on the catalytic hydrolysis of the substrate resulted in the change of characteristic peaks at 450 nm, helping …
Relationship Of Potato Starch Granule And Its Enzymatic Hydrolysis Properties, Zhan Jinling, Sun Binghua, Xie Yayun, Jin Zhengyu, Tian Yaoqi
Relationship Of Potato Starch Granule And Its Enzymatic Hydrolysis Properties, Zhan Jinling, Sun Binghua, Xie Yayun, Jin Zhengyu, Tian Yaoqi
Food and Machinery
Mechanical pulverization was generally used to fractionate starch granules, but this method produced broken starch granules, thus resulting in the difficulties in finding the relationship between particle size of starch granule and hydrolysis efficiency by enzymes. Therefore, a sedimentation method based on stokes law was developed to produce unbroken starch granules with different particle sizes. The results showed that four sizes of starch granules were obtained and their average equivalent particle diameters were 17.39, 25.81, 38.77, and 56.53 μm, respectively. Furthermore, smaller starch granules possessed large specific surface and exhibited higher hydrolysis rate. A negative correlation was observed between granule …
Research On Non-Destructive Methods For Soluble Solid Content Detection Of Astringent Persimmon Based On Near-Infrared Hyperspectral Technology, Wei Xuan, He Jincheng, Ye Dapeng, Jie Dengfei
Research On Non-Destructive Methods For Soluble Solid Content Detection Of Astringent Persimmon Based On Near-Infrared Hyperspectral Technology, Wei Xuan, He Jincheng, Ye Dapeng, Jie Dengfei
Food and Machinery
This study collected the near infrared (NIR) hyperspectral images of 150 astringent persimmons, with the spectra are in 900~1700 nm. Monte Carlo-uninformative variable elimination (MC-UVE) algorithm and successive projections algorithm (SPA) were adopted to the optimization of wavelengths obtained from the region of interest (ROI). Eight wavelengths were selected by MC-UCE-SPA. These feature wavelengths were 924.69, 928.05, 1 112.72, 1 270.91, 1 365.3, 1 402.42, 1 453.06 and 1 547.69 nm, respectively. The spectral reflectance of the 8 feature wavelengths were applied to establish the detective model for the soluble solid content (SSC) of persimmon by partial least squares regression …
The Effects Of Convey Roller’S Material And Roughness On The Automatic Orientation Of Eggs, Jiang Song, Wang Jing, Jia Danfeng
The Effects Of Convey Roller’S Material And Roughness On The Automatic Orientation Of Eggs, Jiang Song, Wang Jing, Jia Danfeng
Food and Machinery
To determine the optimum working parameters of the egg orientation, the influence of convey roller’s material and roughness on egg’s directional movement was studied. The results showed that the horizontal deflection angle of the egg was the largest on the aluminum alloy roller and the smallest on the nylon roller. Convey rollers of different materials had no significant influence on the axial displacement and the guiding distance of guide rod. The surface roughness of carbon steel roller, aluminum alloy roller and organic glass roller had few effects on the rolling distance, the effect of nylon roller on that was relatively …
Simulation Of Workspace And Path Design Of Industrial Robot With Six Joints, Li Juchen, Zeng Yihui
Simulation Of Workspace And Path Design Of Industrial Robot With Six Joints, Li Juchen, Zeng Yihui
Food and Machinery
Workspace of industrial robot with six joints is derived and simulated by MATLAB software. With the quintic interpolation calculation, the path of industrial robot with six joints is designed. The simulation analysis of the path of industrial robot with six joints is carried out by MATLAB software. The results show that the workspace of industrial robot with six joints can basically meet needs of work in food packaging process. Moreover, the movement of industrial robot with six joints is very smooth. And the curve of angle, velocity, acceleration of each joint is continuous. And the planned path of welding robot …
Applications Of Virtual Reality Technology In Food Factory Machine And Equipment Teaching, Ding Yansong, Chen Lingping
Applications Of Virtual Reality Technology In Food Factory Machine And Equipment Teaching, Ding Yansong, Chen Lingping
Food and Machinery
Originning from professional and syllabus of the food machinery and equipment curriculum, for the purpose of improving the students' knowledge and understanding of the mechanical structure and the principal of food machinery, abandoning the traditional teaching mode of intersecting, a virtual reality technology is adopted in the teaching of food factory equipment and machinery, and a virtual dismounting software is designed, so as to make the principal of food machinery more intuitive for students, and grasp the structure of then well. Finally it can improving and deepening the students' unstanding and recognition of the food machinery, and achieve the goal …
Research On Traditional Food Packaging Design Incorporated With Chinese Calligraphy Elements, Mao Hongda
Research On Traditional Food Packaging Design Incorporated With Chinese Calligraphy Elements, Mao Hongda
Food and Machinery
As an art for the manifestation of Chinese characters, calligraphy and painting is always one whole group, and Chinese characters originated from painting are naturally endowed with pictographic and ideographic features. From the point of view of artistic characteristics, Chinese characters in calligraphy can be regarded as an endless variety of traditional culture symbols or patterns, and therefore, these calligraphy elements are hopefully to be used as elements for main-body designs or decoration shades in the traditional food packaging design by smart and reasonable methods. This paper also put forward rules that should be followed duringthe application of Chinese calligraphy …
Effects Of Antibacterial Pad Containing Silver On The Chilled Meat Preservation, Zhang Chunsen, Xu Dan, Zhou Min
Effects Of Antibacterial Pad Containing Silver On The Chilled Meat Preservation, Zhang Chunsen, Xu Dan, Zhou Min
Food and Machinery
The pads containning different weight content of MMT-Ag (3%, 5%, 8%, and 10%) were put on the bottom of the tray with the corn bracts on the top as the separate layer, on which the ground fresh meat was placed. After wrapping by PE films, the ground meat was stored at 4 ℃. The total viable counts, TVB-N, TBARS, pH value, moisture content, cooking loss, and sensory evaluation scores of the meat were measured everyday, in order to investigate the effects of MMT-Ag content in the pad and application of separate layer on the preservation of chilled meat. The results …
Effect Of The Heat Pump Drying Technology On The Color And Texture Of Preserved Bergamot, Zhou Aimei, Wang Shuang, Liu Xin, Zhong Qingping, Liu Chunhong, Huang Kaixin, Chen Hanmin, Cao Yong
Effect Of The Heat Pump Drying Technology On The Color And Texture Of Preserved Bergamot, Zhou Aimei, Wang Shuang, Liu Xin, Zhong Qingping, Liu Chunhong, Huang Kaixin, Chen Hanmin, Cao Yong
Food and Machinery
The technological parameters of heat pump drying for sugar preserved Bergamot were evaluated by testing drying rate and the moisture content, color and texture of the products compared with the traditional natural drying and hot air-drying technology. Results: It showed that drying temperature had the greatest influence on the drying rate of heat pump drying, followed by relative humidity and tile density respectively. The optimal parameters of the heat pump drying technology were as follows: drying temperature 49℃, relative humidity 40%, tile density 0.75 g/cm2. Under these conditions, the time for drying the products to moisture content of …
Optimization Of Rapid Liquefaction Process Of Kelp And Its Products Analysis, Chang Lirong, Zhao Xiangzhong, Yao Yanyan, Wang Xiaohui
Optimization Of Rapid Liquefaction Process Of Kelp And Its Products Analysis, Chang Lirong, Zhao Xiangzhong, Yao Yanyan, Wang Xiaohui
Food and Machinery
Kelp liquefaction rate as technical index, by biological enzymolysis technology, the enzymatic hydrolysis conditions were optimized, such as granularity, substrate concentration, reaction temperature, reaction time and pH, and the monosaccharide composition and oligosaccharide polymerization degree of kelp enzymatic hydrolysate were also analyzed separately by the high performance liquid chromatography (HPLC) and high performance gel permeation chromatography (HPGPC). The result suggested that the optimum conditions of rapid liquefaction of kelp were as followed: the size of raw material 100 mesh, the ratio of material to liquid 1︰12 (g/mL), pH 8, reaction temperature 50, and reaction time 12 h. Under this condition, …
Effect Of The Cassava Flour On The Qualities And Texture Characteristics Of Cake, Wan Gying, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Wei Ping, Zhou Kui
Effect Of The Cassava Flour On The Qualities And Texture Characteristics Of Cake, Wan Gying, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Wei Ping, Zhou Kui
Food and Machinery
The paper focused on the effect of the cassava flour on the physical properties, sensory qualities and texture characteristics of cake. Different proportion of cassava flour instead of low-gluten flour was used to make cake, and the qualities and texture indexes of the products were evaluated. The results showed that with increase of the cassava flour, retraction rate of cake first decreased then increased. However, the sensory score of cake was found first increased then decreased. The baking loss rate, density, hardness and chewiness of cake increased, and the specific volume, moisture content, springiness and cohesiveness of cake was reduced. …
The Effects On Phesicalchemical Properties And Surface Temperature Change Of Cut Tobacco During Convection Drying, Duan Kun, Zhao Yongzhen, Lu Changtong, Chen Liangyuan, Wu Wentao, Zhao Zhiwei, Wang Hongwei, Zheng Fengyang, Li Longfei, Zhu Wenkui
The Effects On Phesicalchemical Properties And Surface Temperature Change Of Cut Tobacco During Convection Drying, Duan Kun, Zhao Yongzhen, Lu Changtong, Chen Liangyuan, Wu Wentao, Zhao Zhiwei, Wang Hongwei, Zheng Fengyang, Li Longfei, Zhu Wenkui
Food and Machinery
Moisture content and temperature variation of cut tobacco during convective drying were detected with the different hot air temperature from 70 ℃ to 120 ℃. The heat and mass transfer model for the variation of cut tobacco surface temperature with moisture content was established, and the characteristic temperature was proposed to characterize the heating degree of cut tobacco in the drying process. Then the correlation between the physicochemical properties of cut tobacco and the characteristic temperature was analyzed after the end of drying (12.5% moisture content of wet base). The results were present as follows: ① Heat and mass transfer …
Study On Grooved Filter’S Selective Retention To Flavor In Mainstream Smoke, Lu Ping, Gu Liang, Wang Jianmin, Li Mingzhe, Li Guodong, Gao Mingqi, Ji Peng, Hu Shaodong
Study On Grooved Filter’S Selective Retention To Flavor In Mainstream Smoke, Lu Ping, Gu Liang, Wang Jianmin, Li Mingzhe, Li Guodong, Gao Mingqi, Ji Peng, Hu Shaodong
Food and Machinery
Normal acetate fiber filter, inside grooved filter and outside grooved filter were chosen as objects in the research. Cigarettes were smoked by smoking machine and a method of SDE-GC/MS was used to analyze flavor composition of extraction liquid. Quantitative and relative analysis was made via data analysis method. The results showed that the number of common and minor error flavor in filter and Cambridge filter was 96. To all kinds of flavors, the retention efficiency of grooved filter was higher than normal acetate fiber filter. Retention of flavor compounds in mainstream smoke showed strong selectivity. The selectivity was mainly positive, …
Progress On Terpenoid Volatiles In Citrus Fruits, Feng Guirong, Xie Jiao, Deng Lili, Zeng Kaifang, Yao Shixiang
Progress On Terpenoid Volatiles In Citrus Fruits, Feng Guirong, Xie Jiao, Deng Lili, Zeng Kaifang, Yao Shixiang
Food and Machinery
Terpenoid is the major type of citrus fruit volatiles. The paper reviewed the progress of researches on terpenoid volatiles in citrus fruits including the profiles and biosynthetic pathway of terpenoid volatiles, the effect of preharvest and postharvest factors on the terpenoid volatiles of citrus fruits. In this paper, the future research topic of the relevant area was also proposed, which would be beneficial for the research community.
Research Progress In The Studies Of Oligosaccharides Metal Complex, He Hong, Chang Manqian, Song Hongbo
Research Progress In The Studies Of Oligosaccharides Metal Complex, He Hong, Chang Manqian, Song Hongbo
Food and Machinery
The research about oligosaccharide-metal chelate, which has the biological activities of oligosaccharides and metal ions, had been becoming a hot topic. In this study, the recent achievements of preparation technology, product properties and functional applications of oligosaccharide-metal chelate were reviewed, and the development direction was also prospected.
Deep Sequencing Reveals Fungal Community Evolution In The Production Of Daqu Fermented Different Seasons, Zhu Wenyou, Nie Yao, Xu Yan
Deep Sequencing Reveals Fungal Community Evolution In The Production Of Daqu Fermented Different Seasons, Zhu Wenyou, Nie Yao, Xu Yan
Food and Machinery
In this paper, it was studied that the changes of fungal community in the production of Daqu between the summer and autumn by using high-throughput sequencing technology and multivariate statistical methods. It was showed that the main fungi in the production of Daqu in summer were 14 genera as well as that were 17 genera in autumn. The main fungi in the production of Daqu in summer were all existed in Daqu produced in autumn. Pichia, Saccharomycopsis and Wickerhamomyces were the main fungi in the beginning of Daqu production in the two seasons of summer and autumn, and Pichia was …
Research On Innovative Design Of Milk Packing Robot Based On Kansei Engineering, Xiao Wangqun, Chen Long, Zhang Liangan
Research On Innovative Design Of Milk Packing Robot Based On Kansei Engineering, Xiao Wangqun, Chen Long, Zhang Liangan
Food and Machinery
Aiming at the manufacturer's needs of appearance, man-machine and color of the existing milk packing robot, the application of kansei engineering theory were promoted to collect and analyze the related vocabulary of milk packing robot. By means of visual simulation scoring method (VAS) and KJ method, qualitative and quantitative studies were carried out, and the perceptual demands of users for milk packing robots are obtained. Moreover, the cognitive errors between designers and users could be reduced, and the theoretical research results were applied in product design. Therefore, this would provide reference for milk packing robot innovative design.
Research Progress Of Ohmic Heating For Food, Wang Xiaoyan, Pan Xiaoyang, Cheng Yudong, Jin Yinzhe
Research Progress Of Ohmic Heating For Food, Wang Xiaoyan, Pan Xiaoyang, Cheng Yudong, Jin Yinzhe
Food and Machinery
As an internal heating technology, ohmic heating is a method using the inherent electrical resistance of food materials to generate heat. Compared with other heating methods, ohmic heating is faster and more uniform in heating. In this review, the main components of ohmic heating equipment and its effects on electrical conductivity of food were discussed. The mathematical simulation of the temperature distribution of food during ohmic heating was also summarized. Moreover, the applications of ohmic heating for food including blanching, evaporation, dehydration, fermentation, extraction, thawing, and sterilization were classified. In addition, the research prospect of ohmic heating for food was …
Prediction Of Moisture Content Of Noni Fruit Powder By Freeze-Drying Process Based On Plsr And Infrared Spectroscopy, He Yunxiao, Zhang Xiaoqing, Zhang Yang, Liu Hong
Prediction Of Moisture Content Of Noni Fruit Powder By Freeze-Drying Process Based On Plsr And Infrared Spectroscopy, He Yunxiao, Zhang Xiaoqing, Zhang Yang, Liu Hong
Food and Machinery
Noni powders with the moisture content of 15.33% were prepared from fresh noni fruit by spray drying, then vacuum freeze drying to obtain samples with moisture content (0.44%～9.00%) by different dying time respectively. Then the model between IR and water content of all samples with partial least squares regression (PLSR) was established. The results showed that IR absorption peak of water appeared about 1 640 cm-1, and the absorption peak was influenced by the freeze drying time. PLSR model with moisture content in range of 0.44%～9.00% in the noni fruit powder was also built, and the square of …
Research On Lawsuit Relief Mechanism Of Food Damage Infringement, Zhang Youlin
Research On Lawsuit Relief Mechanism Of Food Damage Infringement, Zhang Youlin
Food and Machinery
Compared with general tort, food damage infringement has such characteristics as victim scale, infringement subject diversification and serious damage. However, the current food tort litigation relief mechanism has not paid enough attention to these characteristics, resulting in a series of problems, such as the difficulty in providing evidence by victims, high litigation costs, and too loosetort liability. So it is necessity to establish a science public interestlawsuit system for food tort litigation, reverse the burden of proof in the food tort litigation, , and increase the food tort liability, so that to promote the smooth realization of the function of …