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Articles 3421 - 3450 of 4816
Full-Text Articles in Food Biotechnology
Design Of Pu Real Time Control System For Beer Pasteurization Machine Based On Opc, Yang Qingyan, Zhang Kuibang, Chen Rongna, Yuan Jiabao
Design Of Pu Real Time Control System For Beer Pasteurization Machine Based On Opc, Yang Qingyan, Zhang Kuibang, Chen Rongna, Yuan Jiabao
Food and Machinery
The occasional communication conflict between PU control system and Wincc in the process of PU control for the beer pasteurization machine were investigated in this study. The sterilization machine automatic PU control system were put forward based on OPC and Wincc. Use the C++ to write OPC client and the Wincc as OPC server to realize the data exchange between Wincc and C++ client. In order to realize the intelligent control of PU, the mathematical model between the PU value of the tunnel sterilizer and the temperature of the nozzle was established, and then the PU control algorithm in the …
Optimization Of Freeze-Drying Protectantfor Lactobacillus Plantarum Yi-Y 2013, Fan Zhennan, Tong Litao, Zhou Sumei, Yi Cuiping
Optimization Of Freeze-Drying Protectantfor Lactobacillus Plantarum Yi-Y 2013, Fan Zhennan, Tong Litao, Zhou Sumei, Yi Cuiping
Food and Machinery
In order to prepare fresh rice noodle through starter, the survival rate of L. plantarum YI-Y 2013 isolated from natural fermentation liquid was used as target. 3 kinds of protective agent through single factor experiment and Plackett-Burman test were screened, i.e., sorbitol, maltodextrin and glycerin. Moreover, the response surface analysis and fit the regression equations were carried out, and the results indicated that the best protection formula was: sorbitol 1.1 g / 100 g, maltodextrin 24.8 g / 100 g, and glycerol 2.4 g / 100 g. The bacteria survival rate was found arriving to (76.08±2.68)%, close to the prediction …
Effects Of Selenium-Enriched Germanium Yeast On Quality Of Yanbian Cattle Beef Meat During Storage, Zhao Wanzhu, Gao Yigang, Wang Zengkai, Yu Shuai, Li Guanhao, Xuan Yingchen
Effects Of Selenium-Enriched Germanium Yeast On Quality Of Yanbian Cattle Beef Meat During Storage, Zhao Wanzhu, Gao Yigang, Wang Zengkai, Yu Shuai, Li Guanhao, Xuan Yingchen
Food and Machinery
The effects of selenium germanium yeast on the deposition of selenium and germanium and the quality of Yanbian cattle beef were studied. Test results showed that: selenium enriched germanium yeast could significantly increase the accumulation of selenium and germanium in the striploin and rump. With the increase of the amount of selenium-enriched germanium yeast, the deposition amount of selenium and germanium in Yanbian cattle beef also increased, and the brightness value, pH, TVB-N and drip loss decreased during storage. Red value is on the rise.
Optimization Of Extraction Process Assisted By Ultrasonic And Antibacterial Activity Evaluation On The Protamine From Silver Carp, Liu Guangxian, Zhu Shuilan, He Jialin, Zhou Jinying, Feng Jianxiong
Optimization Of Extraction Process Assisted By Ultrasonic And Antibacterial Activity Evaluation On The Protamine From Silver Carp, Liu Guangxian, Zhu Shuilan, He Jialin, Zhou Jinying, Feng Jianxiong
Food and Machinery
To realize the high comprehensive utilization on the byproduct of silver carp, taking the testis sacs of silver carp as the raw material, the effects were studied, including the concentration of citric acid, the temperature, ultrasonic power, ultrasonic time, solid-liquid rate and extraction times on the efficacy extraction of silver carp spermary. On the base of single-factor experiments, and through the orthogonal test, the optimization experiment conditions were as followed: concentration of citric acid 0.45 mol/L, extraction temperature 55 ℃, the ultrasonic time 20 min , ultrasonic power 400 W, ratio of solid-liquid 130, and the extraction times 3 times. …
Optimization Of Phycoerythrin Extraction From Porphyra Haitanensis By Ultrasound & Hydrolysis, Kong Xiangjia, Wu Qiuying, Xie Yong, Lin Pu, Liu Zhiyu
Optimization Of Phycoerythrin Extraction From Porphyra Haitanensis By Ultrasound & Hydrolysis, Kong Xiangjia, Wu Qiuying, Xie Yong, Lin Pu, Liu Zhiyu
Food and Machinery
The optimization of phycoerythrin extraction from Porphyra haitanensis were investigated by single experiments and response surface methodology. The single experiments were used to explore the effects on the extraction rate and purity of phycoerythrin by different enzyme amount, ultrasonic time, ultrasonic power, pH and solid-liquid ratio. The best pH and solid-liquid ratio were determined as 5.0 and 140 (g/mL), respectively. Meanwhile, the enzyme amount, ultrasonic time and ultrasonic power were investigated through response surface experiment. The optimal extraction conditions were determined as follows: enzyme amount 0.05 g, ultrasonic time 40 min and ultrasonic power 90% of the rated one. Under …
Optimization On Ultrasonic Sugar Permeability Process And Comparative Analysis Of Textural Properties Of Peony Preserves, Li Ning, Zhu Wenxue, Bai Xiting, Ma Yitong
Optimization On Ultrasonic Sugar Permeability Process And Comparative Analysis Of Textural Properties Of Peony Preserves, Li Ning, Zhu Wenxue, Bai Xiting, Ma Yitong
Food and Machinery
In order to maximize the utilization of the peony resources, the fresh peony was used as the raw material, and the enhanced mass transfer characteristics of ultrasonic wave were used to prepare the peony preserves, then texture analysis was implemented to study the effect of ultrasound on the process of sugar permeability. Taking sugar content as the research index, the optimum process was as follows: ultrasonic power 110 W, time 40 min, sucrose concentra-tion 40%, and sugar content of sugar cane was 32.96%. The rate of sugar permeation was increased. The results of texture profile analysis (TPA) showed that the …
The Process Optimization And Its Aroma Ingredients Of Durian Wine, Bu Jianzhen, Yu Limei, Zeng Xiaofang, Lin Shaoting
The Process Optimization And Its Aroma Ingredients Of Durian Wine, Bu Jianzhen, Yu Limei, Zeng Xiaofang, Lin Shaoting
Food and Machinery
The fermentation process parameters of durian fruit were optimized based on yeast addition amount, initial sugar, SO2 and pH value. The aroma substances from durian fruit wine were also analyzed by adopting the gas chromatography and mass spectrometry (GC-MS) detection. The results showed that the optimum process conditions of durian wine as follows: initial sugar concentration was 28%, the amount of yeast was 0.7%, and the concentration of sulfur dioxide was 60 mg/L, pH 3.6. The aroma components from durian fruit wine included 22 kinds of aroma components, and most of them were esters.
Effects Of Water-Unextractable Arabinoxylans On The Qualities Of Traditional Chinese Youtiao, Wang Weishi, Zhang Junhui, Li Ling, Fan Mingcong, Wang Li, Qian Haifeng, Li Yan, Zhang Hui, Qi Xiguang
Effects Of Water-Unextractable Arabinoxylans On The Qualities Of Traditional Chinese Youtiao, Wang Weishi, Zhang Junhui, Li Ling, Fan Mingcong, Wang Li, Qian Haifeng, Li Yan, Zhang Hui, Qi Xiguang
Food and Machinery
The effects of water-unextractable arabinoxylans (WUAX) on the properties of the dough and the final qualities of traditional Chinese Youtiao were investigated. For Youtiao mixed powder, the water holding capacity had been improved, the change of gelatinization temperature was not significant and peak viscosity fell from 2,222.67 to 2,053.00 mPa·s. The farinographic properties of Youtiao dough was slightly affected by extra WUAX, except that the water absorption increased from 56.77% to 64.93%. The extensographic properties varied complexly at different proofing time. The SEM microstructure of dough showed that the uniform starch granule structure could not be formed in youtiao dough …
Effects Of Stem Morphology On Processing And Comprehensive Quality Of Slim Cigarettes, Ding Meizhou, Liu Huan, Liu Qiang, Li Quansheng, Li Longfei, Zhao Le, Wang Haibin, Wang Hongbo
Effects Of Stem Morphology On Processing And Comprehensive Quality Of Slim Cigarettes, Ding Meizhou, Liu Huan, Liu Qiang, Li Quansheng, Li Longfei, Zhao Le, Wang Haibin, Wang Hongbo
Food and Machinery
In order to study the blending effect of different stem morphology with leaf silk and understand the influence of different stem morphology on the comprehensive quality of slim cigarette, the mixing uniformity of filamentary and flake stems with leaf silk in processing were compared. Moreover, the influence of two kinds of stems on the quality stability of cigarette physical, smoke, sensory and combustion were investigated. The results showed that, compared with the flake stem, filamentary stem blending with leaf silk had higher mixing uniformity and good stability in the process of mixed silk and rolling. The physical quality of slim …
Oncurrent Situation And Developing Approaches Of Internationalization Of Food Science, Wu Dilong, Zhou Rui, Li Na, Wu Junhui, Xu Zhou
Oncurrent Situation And Developing Approaches Of Internationalization Of Food Science, Wu Dilong, Zhou Rui, Li Na, Wu Junhui, Xu Zhou
Food and Machinery
On the basis of the necessity and importance of educational internationalization in the discipline of food science, the paper probes into approaches to the internationalization for food science education in terms of construction of teaching staff, cultivationof talent, improvement of curriculum system, development of education resource, reform on teaching method, and construction of administration staff after analyzing the current situation of educational internationalization in the discipline of food science at home and abroad.
The Influence Of Thermal Treatment On Grass Carp Quality And Volatile Flavor Compounds, Chen Hui, Liu Yan, Li Zhipeng, Huang Lihui
The Influence Of Thermal Treatment On Grass Carp Quality And Volatile Flavor Compounds, Chen Hui, Liu Yan, Li Zhipeng, Huang Lihui
Food and Machinery
The changes of quality, protein composition and volatile flavor compounds of grass carp were studied at 60, 70, 80, 90 and 100 ℃, shape, texture, nutritional value and flavor were set as the evaluation indexes. The results showed that the weight loss rate of fish increased with the treatment temperature, and the L* value of fish increased, but the a* value decreased. The hardness, cohesion, amino acid content, E/N ratio showed an upward trend. 87 types of volatile compounds were detected by SPME-GC-MS, including 24 kinds of alkanes, 19 kinds of aldehydes, 14 kinds of acids, 12 kinds …
Evaluation Of Textural Properties And Flavor Substances Of Three Varieties Of Fresh Lotus Root, Han Xiaomiao, Luo Qing, Wu Suxi
Evaluation Of Textural Properties And Flavor Substances Of Three Varieties Of Fresh Lotus Root, Han Xiaomiao, Luo Qing, Wu Suxi
Food and Machinery
Phy-chemical properties and flavor substances of the three varieties of Hubei lotus root were studied by electronic nose and GC-MS. The results showed that there were significant differences in the physical and chemical properties except the total fiber content among the three hybrid varieties, and texture properties of the hybrid variety NO.5 of lotus root were better than the hybrid varieties NO.3 and NO.4. Detection of flavor substances showed that 40 kinds of flavor substances were detected in NO.5, that 35 kinds of flavor substances were detected in NO.3, that 28 kinds of flavor substances were detected in NO.4. About …
Effects Of Controlled Freezing Point Technology Combined With The Modified Humidity Packaging On Preservation For Toona Sinensis, Yang Hui, Mao Weilin, Zhao Shouhuan, Zhao Hongyuan, Zhang Le, Shi Guanying, Wang Xiaomin, Wang Zhaogai
Effects Of Controlled Freezing Point Technology Combined With The Modified Humidity Packaging On Preservation For Toona Sinensis, Yang Hui, Mao Weilin, Zhao Shouhuan, Zhao Hongyuan, Zhang Le, Shi Guanying, Wang Xiaomin, Wang Zhaogai
Food and Machinery
Toona sinensis sprouts were packaged in 0.06 mm thick perforated PE bags and stored at －0.5 ℃(controlled freezing point) after pre-cooling at 4 ℃ for 12 h. In order to investigate the effects of controlled freezing point technology combined with the modified humidity packaging on preservation for Toona sinensis, the changes of weight losses rate, ascorbic acid, soluble protein, chlorophyll, total polyphenol, flavonoid, soluble sugar, malondialdehyde (MDA) content and polyphenol oxidase (PPO)activities were measured. The results indicated that the proper perforation area of PE bags stored at －0.5 ℃ was 141.3 mm2 (0.14% of total area), which decreased the …
Effects Of Baking Degrees On Quality Characteristics Of Wuyi Rock Tea, Zhang Lei, Lin Yanqing, Luo Liyong, Zeng Liang
Effects Of Baking Degrees On Quality Characteristics Of Wuyi Rock Tea, Zhang Lei, Lin Yanqing, Luo Liyong, Zeng Liang
Food and Machinery
Wuyi rock teas made from Shuixian or Rougui tea cultivar were baked for different degrees. Their organoleptic properties and principal biochemical components, and the physical properties of tea infusion (aberration, transmittance, precipitation amount and particle size) were determined in this study, to evaluated the effect of different baking technics on the quality of Wuyi rock tea. The results showed that baking process were beneficial to the improvement of Wuyi rock tea quality. The contents of tea polyphenols, caffeine, free amino acids, theafavins and thearubigins significantly decreased with increasing baking degrees. However, there were no significant variations in the contents of …
Extraction Optimization Of Enzyme Hydrolysis Method And Gc-Ms Analysis On Oleoresin From Zanthoxylum, Chai Liqin, Yuan Hong, Wang Lixia, Lu Yuehong, Tian Chengrui
Extraction Optimization Of Enzyme Hydrolysis Method And Gc-Ms Analysis On Oleoresin From Zanthoxylum, Chai Liqin, Yuan Hong, Wang Lixia, Lu Yuehong, Tian Chengrui
Food and Machinery
Zanthoxylum was used as the material. Combined cellulase hydrolysis with response surface method to optimize the Zanthoxylum oleoresin (Z瘙簚oleoresin) extraction process. Results showed that the optimum extraction conditions of Z瘙簚oleoresin as follows: 50% ethanol as extractant, cellulase dosage was 62.3 mg/L, enzymolysis time was 2.3 h, enzymolysis temperature was 50 ℃, liquid ratio was 47.41(mL/g). In this condition, the extraction efficiency of Z瘙簚oleoresin was 37.22%. A total of 47 compounds were identified by gas chromatography-mass spectrometry (GC-MS). Main ingredients were D-limonene, linalool, lauricacid, limonene glycol, alpha-terpineol, ascaridole, citronellyl myristate, xanthoxylin, etc.
Effect Of Ferulic Acid And Caffeic Acid On Acrylamide Formation And Elimination, Wu Haojie, Yu Miao, Huang Caihuan, Ou Shiyi
Effect Of Ferulic Acid And Caffeic Acid On Acrylamide Formation And Elimination, Wu Haojie, Yu Miao, Huang Caihuan, Ou Shiyi
Food and Machinery
In this study, caffeic and ferulic acids were used to test the effect on acrylamide formation and elimination in model reaction systems. In asparagine/glucose reaction system, addition of caffeic and ferulic acid at the concentration of 25 mmol/L and 250 mmol/L inhibited acrylamide formation. However, they increased acrylamide formation below 2.5 mmol/L. It was found that both of phenolic acids increased acrylamide elimination when ferulic acid or caffeic acid were heated with acrylamide, but the effect is not obvious, so effect of caffeic acid and ferulic acid influenced on acrylamide content in Maillard reaction system mainly influence on acrylamide formation …
Breeding Of Low-Permeability Sensitive Mutant From Saccharomyces Cerevisiae, Ye Jing, Yue Xijie, Jiang Xuewei, Luo Xiaoming, Chen Daiwen, Wu Jian, Li Chiling
Breeding Of Low-Permeability Sensitive Mutant From Saccharomyces Cerevisiae, Ye Jing, Yue Xijie, Jiang Xuewei, Luo Xiaoming, Chen Daiwen, Wu Jian, Li Chiling
Food and Machinery
In order to improve the efficient secretion of intracellular product in Saccharomyces cerevisiae, wild diploid Y1 (2n) were mutagenized with UV treatment as original strain. To further identify, the degree of autolysis of each mutant strain was contrasted in low permeability condition by the test of its content of FDP, extra-cellular nucleic acids and proteins. The results showed: Hs5*（n）showed the highest degree of conditional autolysis in low permeability condition, the concentration of FDP in extracellular environment was 25.81 μg/mL. At the sixth hour in low permeability, its penetration rate of nucleic acid and protein in extracellular environment …
Discrimination Of Anhua Dark Tea By Gas Chromatography-Time Of Flight Mass Spectrometry Combined With Chemometrics, Yan Hongfei, Peng Zhengguang, Li Rongjuan, Chen Lian, Wangmei Ling, Fu Shanliang, Dai Hua, Zhang Fan
Discrimination Of Anhua Dark Tea By Gas Chromatography-Time Of Flight Mass Spectrometry Combined With Chemometrics, Yan Hongfei, Peng Zhengguang, Li Rongjuan, Chen Lian, Wangmei Ling, Fu Shanliang, Dai Hua, Zhang Fan
Food and Machinery
The volatile components in Anhua and other dark teas were analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-time of flight mass spectrometry (GC-TOF MS). About 41 volatile compounds were analyzed qualitatively and quantitatively. A classification model and predict the authenticity obtained from variance analysis, principal component analysis (PCA) and partial least squares discriminate analysis (PLSDA). In addition, the 26 compounds significant impacting on the classification were screened out from Anhua dark tea. The straight forward classification trend of Anhua dark tea and other samples was visualized through projection score plots obtained by PCA. Effective classification and identification …
Study On The Main Vibration Frequency Of The High Speed Double Side Labeling Machine Servo System For Automatic Jelly Food Production, Wang Zhencheng, Zheng Lu, Feng Xianmin, Zhao Yongjie
Study On The Main Vibration Frequency Of The High Speed Double Side Labeling Machine Servo System For Automatic Jelly Food Production, Wang Zhencheng, Zheng Lu, Feng Xianmin, Zhao Yongjie
Food and Machinery
The dynamic model of the servo system of the high speed and double side labeling machine for the whole automatic jelly food production was established. The equivalent moment of inertia and the equivalent stiffness of the servo system were obtained. The transfer function and the main vibration frequency of the servo system were obtained by means of the dynamic equation of the servo system. Through the root locus diagram and system vibration stability curve, the measures and methods were gotten to avoid or reduce the vibration principle to improve transmission system stiffness and cut work mechanism inertia and inertial components, …
Optimization Of High Speed Variable Pitchtiming Screw Based On Artificial Bee Colony Algorithm, Li Quanlai
Optimization Of High Speed Variable Pitchtiming Screw Based On Artificial Bee Colony Algorithm, Li Quanlai
Food and Machinery
High speed variable pitch timing screw is an important foundation component of feeding system in packaging machinery. It is the throat of the whole equipment. In this paper, the artificial bee colony algorithm is employed to optimize the structure parameters of the screw, providing a basis for the design of maximum number of circles. The high speed variable pitch timing screw optimization model takes the minimum total length of the variable pitch screw helix as the optimization goal, with maximum number of helix circles as design variables, the plugging effect on the packaging container is kept, as well as the …
Development And Application Of Energy-Saving Multiple-Silk Air Separation System, Zhu Guocheng, Wei Jiaxin, Guo Hongmin, Li Shufang, Cao Lihong, Fan Lei, Song Weimin
Development And Application Of Energy-Saving Multiple-Silk Air Separation System, Zhu Guocheng, Wei Jiaxin, Guo Hongmin, Li Shufang, Cao Lihong, Fan Lei, Song Weimin
Food and Machinery
In order to solve the existing problems of air separation equipment of high energy consumption, loss of moisture and temperature, circulating air was used to reduce energy consumption, moisture and temperature dissipation, and the energy-saving multiple-silk air separation system was developed. The system was composed of material uniform and dilution, first and second cycle the air separation systems, dust extraction pipe and other devices. Through uniform thinning of the material, both the side and vertical air entered and floated to improve wind effect, by the first and second cycle air separation systems. 90% of the circulated air were utilized to …
Preparation And Analysis Of Nisin-Loaded Chitosan-Starch Coated Paper, Liu Danqing, Lu Lixin, Fang Jiachang
Preparation And Analysis Of Nisin-Loaded Chitosan-Starch Coated Paper, Liu Danqing, Lu Lixin, Fang Jiachang
Food and Machinery
Objective To prepare a new kind of grease resistant -antibacterial paper using natural biological material as grease resistant and antibacterial agents, and to test its grease resistance and antibacterial properties. Methods Grease resistant-antibacterial paper was prepared by coating grease resistant antibacterial agent on paper. The grease resistance grade was tested by surface repellency test. The inhibition rate of coated paper on Escherichia coli and Staphylococcus aureus was calculated by colony method. Results When the ratio of 1 g/100 mL chitosan to 10 g/100 mL starch was 12, the grease resistance grade of coated paper reached 8, the cost was about …
Beauty Of Simplicity: The Innovation Andapplication Of Traditional Culture Elements In Packaging Design, Wu Yuqing
Food and Machinery
With the revival of traditional culture, the "beauty of simplicity" of traditional culture elements has become a trend of packaging design. This paper expounds the aesthetic significance of "beauty of simplicity", points out that "beauty of simplicity" is not simple and crude, but a beauty that comply with natural, showing the essence of things and its culture connotation in the form of natural beauty and implicit beauty; discusses how to discriminate，screen and extract traditional culture elements, puts forward the way that the innovation and application of traditional culture elements in the process of packaging design.
Case Interpretation Of Humanized Packaging Design For Foods, Wang Xiaofang
Case Interpretation Of Humanized Packaging Design For Foods, Wang Xiaofang
Food and Machinery
It interprets the connotation and application of humanized design in food packaging. Based on profound analysis of 2015-2016′s World Star Packaging Awards works of foods, with environmental friendly and innovative services for the foundation, the deep research was done to application of humanized design concept. Humanized packaging design was the human-centered design, considering the human factors in the traditional design and affected by the emotion and culture of the consumers. Moreover, it satisfied all requirements of packaging design such as practical functions, artistic creativity, and green environmental protection. Humanization is an always important design consideration nowadays, even in the future.
Establishment And Evaluation Of Shelf Life Model On Fresh Cut Hang Cabbage Processed By Ozone Water, Lei Hao, Xie Jing, Qiao Yongxiang
Establishment And Evaluation Of Shelf Life Model On Fresh Cut Hang Cabbage Processed By Ozone Water, Lei Hao, Xie Jing, Qiao Yongxiang
Food and Machinery
Fresh cut hang cabbage was cleaned by 1.8 mg/L ozone water for 5 min, and then stored under 0, 5, 10, 15 and 20 ℃ in thermostats, respectively. The total number of colonies, vitamin C and chlorophyll content index were measured, and combined with the Arrhenius equation to establish first order dynamic prediction model. The values of activation energy (EA) of shelf life model were 49.08, 54.87 and 38.8 kJ/mol respectively, referring to former factors A0 were 4.93×107, 1×109, 1.22×106. The indexes of 10 ℃ were used to validate the model …
Effects Of Different Barrier Packaging Materials On Preservation Of Lettuce, Ma Yonghang, Liu Jianxin, Chen Xiangning, Yang Xiaofei
Effects Of Different Barrier Packaging Materials On Preservation Of Lettuce, Ma Yonghang, Liu Jianxin, Chen Xiangning, Yang Xiaofei
Food and Machinery
In order to investigate the effect of different barrier packaging materials on the preservation of harvested lettuce. Lettuces were encased in modified atmosphere packaging (MAP) with LDPE, PE, HDPE and EVOH/PE films and stored at 4℃, while the ones without packaging were used for comparison under the same conditions. During storage, the gas composition in packaging, sensory quality, weight loss, chlorophyll content and relative conductivity of lettuces were measured regularly. On the sixth day, lettuces in the control group lost the commodity value due to serious water loss. In the EVOH/PE group, O2 was running out and the CO …
Quality Evaluation Of Fresh-Cutting Broccoli Under Different Essential Oil Treatments Based On Principal Component Analysis, Huang Wenbu, Ma Wandi, Wen Hao, He Jingliu, Qin Wen
Quality Evaluation Of Fresh-Cutting Broccoli Under Different Essential Oil Treatments Based On Principal Component Analysis, Huang Wenbu, Ma Wandi, Wen Hao, He Jingliu, Qin Wen
Food and Machinery
11 traits of the effect of cinnamon, oregano, fennel oil on quality of fresh-cutting broccoli were analyzed by principal component analysis (PCA) method in this study. An assessment model was established to screen the best essential oil treatment. 3 principal components were screened out through principal component analysis which accounted for 86.462% of the total variance. Frist principal component reflect the information of the total number of colonies, respiration intensity, weight loss rate, VC content, chlorophyll content, aroma score and browning degree score. The second one used to obtain he information of the total flavonoids, PPO and POD. The third …
Screening Of Wax On Commercialization Process Of Mandarin Fruit, Ma Jiahong, Zeng Kaifang, Deng Lili
Screening Of Wax On Commercialization Process Of Mandarin Fruit, Ma Jiahong, Zeng Kaifang, Deng Lili
Food and Machinery
Mandarin fruits (Citrus reticulata Blanco) were treated with wax A, wax B, wax C and wax D respectively. In order to screen the best wax for the commercialization process of mandarin orange, the effects of different wax treatment on the storage quality of postharvest mandarin orange were measured. The results showed that wax C and wax A effectively reduced the weight loss of fruits, but the disease incidence was severely. Wax D effectively inhibited the yellowing of mandarin fruits, while the browning of the stem end and the disease incidence were severely. Wax B effectively inhibited the yellowing of mandarin …
Drying Characteristics And Mathematical Model On Hot-Air Drying Of Chinese Radish Slices, Huang Shan, Wang Xiujun, Shen Changxuan
Drying Characteristics And Mathematical Model On Hot-Air Drying Of Chinese Radish Slices, Huang Shan, Wang Xiujun, Shen Changxuan
Food and Machinery
With fresh radish as raw materials, the hot-air drying characteristics of fresh radish under different conditions of hot-air temperature, air velocity and slice thickness were investigated in this study. Then the fitting of experimental data and the applicability of 7 different mathematical models for the process of hot-air drying radish was compared. The results showed that the hot-air drying process of radish mainly occured in falling-rate drying period and the constant-rate period is not obvious. Hot-air temperature and slice thickness have a greater effect on drying-rate, relatively, while the effects of air velocity is less. The higher the temperature, the …
Effects Of Fillers On Structure And Sensory Quality Of Reconstituted Tobacco Sheet, Lu Xinbo, Dai Lu, Shi Chunyun, Huang Hua, Yang Jun, Wu Zhihong, Xiao Wei, Tao Feng, Zhou Guojun
Effects Of Fillers On Structure And Sensory Quality Of Reconstituted Tobacco Sheet, Lu Xinbo, Dai Lu, Shi Chunyun, Huang Hua, Yang Jun, Wu Zhihong, Xiao Wei, Tao Feng, Zhou Guojun
Food and Machinery
In this paper, the application and optimum adding dosage of calcium carbonate, diatomite and titanium dioxide with different crystal form and particle size distribution on reconstituted tobacco sheet were investigated, and the effects of adding dosage on the physical properties of the reconstituted tobacco were discussed. The difference of filler retention on reconstituted tobacco was compared by the SEM and TG. The results showed that: the retention of diatomite and titanium dioxide was obviously higher than calcium carbonate, and the bulk and thickness were improved with diatomite and titanium dioxide; the tensile strength was highest at adding dosage of 10% …