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Articles 3541 - 3570 of 4816
Full-Text Articles in Food Biotechnology
Acomparative Study Of Contents Of Total Flavonoids And Their Antioxidant Activities In Six Plants, Fu Jingjing, Xiao Haifang, Song Yuanda
Acomparative Study Of Contents Of Total Flavonoids And Their Antioxidant Activities In Six Plants, Fu Jingjing, Xiao Haifang, Song Yuanda
Food and Machinery
In the present study, six total flavonoids extracts were prepared from Honey suckle, Walnut leaves, Withania Somnifera, Rhodiola rosea, Pomegranate bark, and Polygonum multiflorum. The total flavonoids content of six plant extracts were measured by aluminium nitrate-sodium nitrite colorimetry. The antioxidant activities of six extracts were compared by the detection methods of DPPH, ABTS and Fenton, and then the correlation of total flavonoids content was analyzed by Pearson. The results showed that the DPPH scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞R. rosea＞P. multiflorum＞Pomegranate bark. The hydroxyl radical scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞P. multiflorum＞Pomegranate bark＞Rhodiola rosea. The results showed …
Hypoglycemic Effect Of Fermented Inonotus Obliquus On Type Ii Diabetic Rats Induced By Streptozotocin, Xu Zhengzhe, Wang Feixue, Wang Haoyue, Ma Weiping, Bai Jin, Lin Mo, Li Guanhao, Chen Zhengai
Hypoglycemic Effect Of Fermented Inonotus Obliquus On Type Ii Diabetic Rats Induced By Streptozotocin, Xu Zhengzhe, Wang Feixue, Wang Haoyue, Ma Weiping, Bai Jin, Lin Mo, Li Guanhao, Chen Zhengai
Food and Machinery
To test effects of FIO on blood glucose, blood lipid, and antioxidation in type Ⅱ diabetes, the type Ⅱ diabetic rat model was established by high fat diet-feeding combined with intraperitoneal injection of STZ. The results showed that FIO significantly lowered FBG levels, promoted synthesis of HGln, and improved insulin resistance in the type Ⅱ diabetic rats, compared to untreated control diabetic animals. In addition, FIO not only significantly decreased TC, TG, FFA, LDL and MDA in serum, but also dramatically increased the HDL in serum and the activities of SOD in type Ⅱ diabetic rats. Our study showed that …
Influence Of Soaking And Millet/Water Ratio On Microwave-Convective Drying Characteristics And Quality Of Cooked Millet Under The Constant Temperature, Wang Yingqiang, Wen Jianhua, Liu Aiqing, Zhao Hongxia, Yangwen Xian, Yang Feng
Influence Of Soaking And Millet/Water Ratio On Microwave-Convective Drying Characteristics And Quality Of Cooked Millet Under The Constant Temperature, Wang Yingqiang, Wen Jianhua, Liu Aiqing, Zhao Hongxia, Yangwen Xian, Yang Feng
Food and Machinery
In this study, the cooked millet was dried using microwave-convective drying under the constant temperature and the effect of soaking and millet/water ratio before pressure cooking millet on the drying kinetics and quality of dried millet were investigated. The results showed that the whole drying process was controlled by diffusion and characterized by two stage falling rate drying. The moisture content during millet drying was predicted by the experienced Henderson and Pabis modle (R2>0.971 4) and the effective moisture diffusivity calculated by Fick's law of diffusion was in the range of 3.30×10-7 m2/s to 5.03×10 …
Study On Performance Of Different Specifications Of Acetate Tow For Medium Fine Cigarette, Gao Mingqi, Gu Liang, Li Mingzhe, Meng Yang, Tian Haiying, Zhang Zhan, Yang Jinchu, Ji Peng, Dong Yanjuan, Feng Xiaomin
Study On Performance Of Different Specifications Of Acetate Tow For Medium Fine Cigarette, Gao Mingqi, Gu Liang, Li Mingzhe, Meng Yang, Tian Haiying, Zhang Zhan, Yang Jinchu, Ji Peng, Dong Yanjuan, Feng Xiaomin
Food and Machinery
In order to provide more reference for design and development of materials of the medium fine cigarette (φ=7.0 mm), different typical specifications of acetate tow of medium fine filter rods were selected, and forming ability of different specifications of acetate tow was evaluated, and then the forming ability characteristic curves were also given. Fine filter rods with different pressure drop were prepared from different specifications of acetate tows, and were made into medium fine cigarettes, the filtration ability of fine filter rods with different specifications of acetate tows were investigated by using nicotine as the target material. The results showed …
Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs), Shen Changxuan, Wang Xiujun, Zhu Longhui, Huang Shan, Liu Jiahui, Yin Shuang, Tian Duo
Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs), Shen Changxuan, Wang Xiujun, Zhu Longhui, Huang Shan, Liu Jiahui, Yin Shuang, Tian Duo
Food and Machinery
For developing complex microbial inoculants of fermented chilli and improving production efficiency of fermented industry, the ability of produce acid, acid fastness, salt tolerance and safety of bacterial strains which were separated and identified from natural fermented chilli were determined. And Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis were chosen to be alternatives for complex microbial inoculants. The best formula, obtained by experiment of inoculating ratios and majorization of ferment’s condition, were: the proportion of volume of Lactobacillus plantarumLactococcus lactisBacillus subtilis=141, the quantity of inoculation 6%, the time of fermentation 66 h, the concentration of salt 4%. It was showed that …
Quality Changes And Correlation Of Yak Meat Under Transport Temperature, Li Shengsheng, Jin Yichao, Yan Zhongxin
Quality Changes And Correlation Of Yak Meat Under Transport Temperature, Li Shengsheng, Jin Yichao, Yan Zhongxin
Food and Machinery
Drip loss, cooking loss, Color, shear force, total volatile basic nitrogen, and total bacterial count of yak meat were measured after being transported at 4, 6, 8, 10, 12 ℃ for 4 hours, respectively, and the correlation of transport temperature and quality were also analyzed. Results: with the increase of transport temperature, drip loss, cooking loss, total volatile basic nitrogen, and total bacterial count of yak meat significantly increased (P＜0.05); shear force of yak meat significantly decreased (P＜0.05); the color of yak meat had no significant difference（P＞0.05）. Correlation analysis indicated that there were significantly correlation of transport temperature with drip …
Purification Of Tea Saponin With Macroporous Resin And Properties Of The Product, Gu Jiao, Yang Ruijin, Xie Bin, Zhang Wenbin, Zhao Wei, Hua Xiao
Purification Of Tea Saponin With Macroporous Resin And Properties Of The Product, Gu Jiao, Yang Ruijin, Xie Bin, Zhang Wenbin, Zhao Wei, Hua Xiao
Food and Machinery
Purification of tea saponin with macroporous resin and the changes of properties of the product were investigated. With comparisons of eight kinds of macroporous resin with different polarity to the crude tea saponin through static adsorption and dynamic adsorption, XR910X resin was selected to refine the tea saponin. Moreover, it was found that the tea saponin adsorption by XR910X would be matched by Freundlich Model. The optimal purification conditions were as following: the loading sample was crude tea saponin solution with pH 6.0, and the loading volume 1 BV, loading velocity 1.71 BV/h. Then 0.05 g/100 mL NaOH solution was …
Optimization On Foam Separation Process For Spinach Leaf Protein, Liu Long, Zhang Wei, Chen Yuantao, Liu Haibin, Gao Zhongchao, Lei Lei
Optimization On Foam Separation Process For Spinach Leaf Protein, Liu Long, Zhang Wei, Chen Yuantao, Liu Haibin, Gao Zhongchao, Lei Lei
Food and Machinery
In order to develop and utilize spinach leaf protein resources effectively, the spinach leaves were used as raw material in this work. Based on the single factor experiments, Box-Behnken design was adopted to investigate the influence of four factors: the dilution ratio, gas velocity, temperature and pH on recovery rate and enrichment ratio of leaf protein from spinach leaves. The optimum conditions for the foam separation of spinach leaf protein were found: diluting time of 16 times, gas velocity of 260 mL/min, temperature of 40 ℃, pH value of 7.5. Under these conditions, the recovery and enrichment ratio reached to …
Preparation Of Tobacco Flavor-Modified Chitosan Materials And Application Of Reducing Phenol In Cigarette Smoke, Hu Shaodong, Liu Huan, Wang Pengfei, Wang Hongwei, Yu Jianchun, Yang Jinchu
Preparation Of Tobacco Flavor-Modified Chitosan Materials And Application Of Reducing Phenol In Cigarette Smoke, Hu Shaodong, Liu Huan, Wang Pengfei, Wang Hongwei, Yu Jianchun, Yang Jinchu
Food and Machinery
In order to reduce phenol in main stream cigarette smoke common-used tobacco flavor (vanillin and citral) were chosen to modify chitosan (CS) via schiff base reaction to prepare vanillin-modified chitosan (CA-Va) and citral-modified chitosan(CS-Ci). The synthesized products were characterized by Fourier transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA) and scanning electron microscopy (SEM). The phenol reduction performance of modified chitosan was evaluated with a simulation device. The results showed that: ① When CS-Va was added infive cigarettes, the biggest reducing rate was 28.94%, whereas the biggest reducing rate was 22.04% when CS-Va was added in these five samples; ② …
Study On The Effects Of Preparate Flavor Base Material By High Degree Of Enzymatic Hydrolysis Of Oyster With Compound Enzymes, Yao Yujing, Yang Zhao, Huang Jiajia, Cui Chun
Study On The Effects Of Preparate Flavor Base Material By High Degree Of Enzymatic Hydrolysis Of Oyster With Compound Enzymes, Yao Yujing, Yang Zhao, Huang Jiajia, Cui Chun
Food and Machinery
The compound enzymes consisted of trypsin and flavourzyme were used for high degree of hydrolyze oyster. The degree of hydrolysis (DH) and sensory analysis of oyster as index parameter, and single factor experiment was used for investigated the process of enzymatic hydrolysis of oyster. The peptide molecular weight distribution and amino acid composition of the optimized enzymatic hydrolysate were analyzed. The results showed that the best enzymatic hydrolyse conditions for oyster was the proportion of trypsin and flavourzyme was 21（w/w）, and the quantity of compound enzymes was 0.1% （\[E\]/\[S\]）, at 60 ℃ for 24 h in the solution of pH …
Effects Of Sweetness Inhibitor On Quality And Preservation Of Low-Sweet Cake, Wang Yongjun, Huang Min, Dong Qingliang, Zheng Jianxian
Effects Of Sweetness Inhibitor On Quality And Preservation Of Low-Sweet Cake, Wang Yongjun, Huang Min, Dong Qingliang, Zheng Jianxian
Food and Machinery
The comprehensive sensory of the cake was discussed in this paper, which was affected by the amount of sweetness inhibitor, the amount of caster sugar and the amount of rice bran oil. Based on the single factor experiment, the response surface method was used to optimize the best technological formula, and it was determined as follows: the amount of sweetness inhibitor 0.18‰, the amount of caster sugar 33.15%, and the amount of ice bran oil 15.49%.
Optimization Of Spray Drying Process Of Dateplum Persimmon Powder By Response Surface Methodology, Qiao Xiaoquan, Ren Guangyue, Duan Xu, Zhang Ledao
Optimization Of Spray Drying Process Of Dateplum Persimmon Powder By Response Surface Methodology, Qiao Xiaoquan, Ren Guangyue, Duan Xu, Zhang Ledao
Food and Machinery
In order to improve the drying effect of Dateplum persimmon powder through enzymatic hydrolysis followed by spray drying. The results showed that the total soluble solids contents of dateplum persimmon hydrolysate was 65.89%, when the hydrolysis was performed using 0.2% multi-enzyme(pectinase and cellulase) for 90 min at 45 ℃ and initial pH 4.5; after preconcentration to 16%, the hydrolysate was spray dried at an air-inlet temperature of 176 ℃, under adding the amount of gum Arabic of 53% and feed rate of 818 mL/h, resulting in a powder yield of 26.89% with water content smaller than 5%, and high suitability …
Current Situation And Development Strategies Of Freshwater Fish Processing Industry In Hunan Province, Xu Simin, Li Zhao, Wang Jianhui, Huang Shouen, Liu Yongle, Wang Faxiang, Li Xianghong, Yu Jian
Current Situation And Development Strategies Of Freshwater Fish Processing Industry In Hunan Province, Xu Simin, Li Zhao, Wang Jianhui, Huang Shouen, Liu Yongle, Wang Faxiang, Li Xianghong, Yu Jian
Food and Machinery
This paper discussed the current status of processing about freshwater aquaculture in Hunan province. The problems existing in processing was analyzed, which aims to find out the critical problem restricting the development of the aquaculture industry in Hunan Province. Then, some constructive suggestions were put forward to improving processing qualities of fishery resources to meet the consumers’ demands for the diversification of freshwater fish products and increasing the competitiveness of fishery in Hunan Province so as to promote freshwater aquaculture healthy and sustainable development.
Study On Theindustrial Standardization Management Mode Of The Local Special Food In Tourist Areas, Zhu Fang
Study On Theindustrial Standardization Management Mode Of The Local Special Food In Tourist Areas, Zhu Fang
Food and Machinery
Focusing on the uneven qualities of current local special foods in tourist areas, propose to take the industrial development of local special food as source, combine multi-departments, and excavate local special food culture, to establish a standard system and protection/management mechanism of local special food. Create the industrialization chain of local special food, form a food management chain with local characteristics, improve the management mode of local special foods, to find new economic increasing points for local catering service industry and special foods and, and provid a new way for the development of local tourism.
Effect Of The Synergistic Modification Of Enzymatic Hydrolysis And Phosphorylation On Functional And Structural Characteristics Of Ovalbumin, Liu Lili, Li Yu, Wang Huan, Yang Chenliu
Effect Of The Synergistic Modification Of Enzymatic Hydrolysis And Phosphorylation On Functional And Structural Characteristics Of Ovalbumin, Liu Lili, Li Yu, Wang Huan, Yang Chenliu
Food and Machinery
In this study, effects of the synergistic modification of enzymatic hydrolysis and phosphorylation on the functional properties and structural characterization of ovalbumin were studied. Comparison of functional properties of before and after the synergistic modification of ovalbumin, and the structural changes of the synergistic modification ovalbumin were analyzed by FT-IR, DSC and SEM. The results showed that the solubility, gel strength and emulsifying properties of the synergistic modification ovalbumin were higher than both the enzymatic hydrolyzed and unmodified ovalbumin, whereas the foaming and its stability were reduced. Moreover, the enzymatic hydrolysis of the ovalbumin peptide chain caused more amino acid …
Effects Of Yeast Enriched Selenium And Germanium On Flavor Characteristics Of Yanbian Beef, Lin Mo, Shen Jiajie, Wang Zengkai, Yu Shuai, Mu Baide, Yang Yongjie, Zhang Enxu, Liang Chengyun, Li Guanhao
Effects Of Yeast Enriched Selenium And Germanium On Flavor Characteristics Of Yanbian Beef, Lin Mo, Shen Jiajie, Wang Zengkai, Yu Shuai, Mu Baide, Yang Yongjie, Zhang Enxu, Liang Chengyun, Li Guanhao
Food and Machinery
In this study, 20 Yanbian yellow cattles (350±20) kg about 30 months’ age were randomly divided into four groups: the control group A (basal diet); test group B (0.1% yeast enriched selenium-germanium supplemented in basal diet); test group C (0.2% yeast enriched selenium-germanium supplemented in basal diet); test group D (0.3% yeast enriched selenium-germanium supplemented in basal diet). After the test cattle were feed for 100 days, they were standardized slaughtered and then stored at (4±1) ℃ for 48 h for acid discharge. The rump and striploin were picked for follow-up index measurement. In this experiment, the flavor changes of …
Effect Of Superfine Tea Powder On Antioxidant Activity Of Wheat Germ Solid Beverage, Liu Yueqiang, Zhou Huiming
Effect Of Superfine Tea Powder On Antioxidant Activity Of Wheat Germ Solid Beverage, Liu Yueqiang, Zhou Huiming
Food and Machinery
In order to study the effect of superfine tea powder on the antioxidant property of wheat germ solid beverage, the different levels of superfine tea powder (3%, 5%, 7%, 10%) were added in the wheat germ solid beverage. The wheat germ solid beverage without the addition of superfine tea powder was the control sample, the accelerated storage experiment was adopted. The content of peroxide, composition of fatty acid, malondialdehyde content, polyphenol content, DPPH scavenging ability, ABTS+ scavenging ability and content of VE were detected. The results showed that superfine tea powder could improve the antioxidant properties of …
Screening And Identification Of Lactic Acid Bacteria With Acid And Bile Tolerance, Lu Yuanling
Screening And Identification Of Lactic Acid Bacteria With Acid And Bile Tolerance, Lu Yuanling
Food and Machinery
In order to screen human probiotics with the acid and bile resistant abilities, infant stool diluents were spread on five different selective ager plates including TPY, BHI, MRS and SL in this study. 42 strains of lactic acid bacteria with certain bile-tolerance were isolated by selective ager media for lactobacilli, supplemented with bile salt (0.2%) and bromcresol purple as an acid indicator. 3 strains of lactic acid bacteria with high acid tolerance were further selected from 42 strainsaccording to biomass of their cultured in the MRS liquid medium with pH 5.0, pH 4.0 and pH 3.5 respectively. Then the viability …
Effect Of Cooking Condition On The Sensory And Flavour Quality Of Chinese Mitten Crab (Eriocheir Sinensis), He Jie, Cai Chunfang, Wang Yonglin, Yang Caigen, Ding Lei
Effect Of Cooking Condition On The Sensory And Flavour Quality Of Chinese Mitten Crab (Eriocheir Sinensis), He Jie, Cai Chunfang, Wang Yonglin, Yang Caigen, Ding Lei
Food and Machinery
Steaming and boiling, the two main methods to cook Chinese mitten crab（Eriocheir sinensis）, were investigated, started from hot water and cold water respectively. In order to screen optimal cooking method, the content of free amino acid, nucleotide and astaxanthin in edible parts as well as head shell were compared among crabs cooked in four condition, i.e. steaming with cold and hot water respectively and boiling with cold and hot water respectively. The results showed that the total free amino acids content and the total umami amino acids in muscle and gonad, and astaxanthin content in head shell of crab cooked …
Detection Of Kitasamycin Residues In Duck Meat Using Surface-Enhanced Raman Spectroscopy, Zhao Jinhui, Hong Qian, Yuan Haichao, Liu Muhua
Detection Of Kitasamycin Residues In Duck Meat Using Surface-Enhanced Raman Spectroscopy, Zhao Jinhui, Hong Qian, Yuan Haichao, Liu Muhua
Food and Machinery
By applying surface-enhanced Raman spectroscopy (SERS), a rapid detection of Kitasamycin (KIT) residues in duck meat was proposed. On the bases of analyzing UV-visible absorption spectrum of enhanced substrate and SERS of KIT in duck meat, the SERS detection conditions of KIT in duck meat, the addition amount of duck meat extract containing KIT and adsorption time, were optimized by single factor method, and the standard curves for the detection of KIT aqueous solution and KIT residues in duck meat were build respectively. The experiment results showed that the standard curve equation and the coefficient of determination were y=0.046 2x+0.215 …
Rapid And Quantitative Determination Of Sulfite Residue In Tremella Based On Ir Spectroscopy And Pls, Yuan Kai, Wang Xichang, Zhang Long, Gu Dongchen, Guo Xiaoxi, Fan Zhenyu
Rapid And Quantitative Determination Of Sulfite Residue In Tremella Based On Ir Spectroscopy And Pls, Yuan Kai, Wang Xichang, Zhang Long, Gu Dongchen, Guo Xiaoxi, Fan Zhenyu
Food and Machinery
The change regulation of the content chemical functional group in tremella samples with different setting levels of sulfite content was explored by using the infrared spectroscopy, and the mechanism of bleaching was further revealed. A rapid quantitative method testing the sulfite residue in tremella would be established. Moreover, the true content of sulfite content was detected by biodine drop method. The infrared spectra of the samples with different levels of residual sulfur were collected and analyzed, and the quantitative detection model based on partial least squares（PLS）was builded. The result indicated that the sulphur fumigation bleaching tremella through destroying the hydroxyl …
Drying Characteristics And Mathematical Model Of Hot Air Drying For White Seedless Grape, Yang Jiapeng, Yan Shengkun, Xu Lijun, Liu Yan
Drying Characteristics And Mathematical Model Of Hot Air Drying For White Seedless Grape, Yang Jiapeng, Yan Shengkun, Xu Lijun, Liu Yan
Food and Machinery
Analysed the drying characteristics of white seedless grape under the conditions of air temperatures（30～45 ℃） and air velocity（0.5～2 m/s），and obtained the available moisture diffusion coeffi-cient and drying activation energy. Finally, non-linear regression analysis was used to develop four common agricultural thin layer-drying models based on the data, and these models were evaluated by coefficient of determination (R2), root mean squared error (RMSE) and chisquare value (χ2). Results: The available moisture diffusion coefficient were rising with the growth of air temperature and air velocity. The drying activation energy (Ea) is calculated to be 22.95 kJ/mol …
Three-Dimensional Visual Digital Modeling Of Brown Rice Based On Laser Scanning, Kong Xiangliang, Tang Xiaohua, Wu Xingyu, Zheng Longan, Hao Fangtao, An Jiaqiang
Three-Dimensional Visual Digital Modeling Of Brown Rice Based On Laser Scanning, Kong Xiangliang, Tang Xiaohua, Wu Xingyu, Zheng Longan, Hao Fangtao, An Jiaqiang
Food and Machinery
The modeling of brown rice is the basis of the further research on rice milling process. Based on the principle of the combined building of discrete fault annular section, by using high precision laser displacement sensor as detecting instrument, digital detecting device for brown rice was designed and developed to achieve a non-contact digital measurement of the discrete section of brown rice. Moving average filter and ellipse fitting were adopted according to the characteristics of the original measurement data, and the error analysis of data before and after treatment were compared and investigated. The modeling process was based on the …
Design And Experiment Of Qnz24 Type Eviscerating Machine For Duck, Wang Daolu, Ye Jinpeng, Ding Youhe, Jiang Junqiang, Guo Nan
Design And Experiment Of Qnz24 Type Eviscerating Machine For Duck, Wang Daolu, Ye Jinpeng, Ding Youhe, Jiang Junqiang, Guo Nan
Food and Machinery
In order to solve the problems in duck slaughter machinery process, including low level of automation and low production efficiency, an automatic eviscerating machine was researched and designed. Moreover, the machine structure and its working principle were analyzed. The key components of the manipulator unit were analyzed, designed in coordination and corrected its cam curves based on the related theory of cam. Creo3.0 was used to establish the three-dimensional model of multiple trails cylindrical cam, and the kinematics simulation was analyzed in the software at the same time, to support the cam. Spindle was analyzed and rigidity check. The test …
Dynamic Analysis And Simulation Study For Support Parts Of Rotating Machinery, Qiu Haifei
Dynamic Analysis And Simulation Study For Support Parts Of Rotating Machinery, Qiu Haifei
Food and Machinery
For adapting to high speed development of the rotating machinery, the dynamic simulation was studied based on a box of certain typed reducer. The rotational speed and output loads of the reducer were simulated by step function, and dynamic simulation and loads calculation of the reducer were done in environment of ADAMS/View. Finite element model of the reducer box was set up by ANSYS platform, and harmonic response analysis of the box was carried out on the basis of its modal analysis, thus then curves such as amplitude-frequency response, stress-frequency response from 45 Hz to 115 Hz were acquired, and …
The Application Of Folk Art Emotional Elements In Traditional Food Packaging Design, Li Li
The Application Of Folk Art Emotional Elements In Traditional Food Packaging Design, Li Li
Food and Machinery
Aiming at the problems existing in traditional food packaging design, solutions were seek from the perspective of folk art. Through classification and analysis of the emotional elements of folk art visual, touch, hearing, explored the folk art emotional element applied to the traditional food packaging vision (graphic, color, typography), touch (material), hearing, smell, taste design approach and methods, which offered the references for the development of traditional food packaging design, and inheriting of folk art.
Effect Of Ozone Water Combined With Modified Atmosphere Packaging On Preservation Of Fresh-Cut Hang Cabbage, Lei Hao, Xie Jing, Qiao Yongxiang, Zhang Shuanshuan
Effect Of Ozone Water Combined With Modified Atmosphere Packaging On Preservation Of Fresh-Cut Hang Cabbage, Lei Hao, Xie Jing, Qiao Yongxiang, Zhang Shuanshuan
Food and Machinery
Fresh-cut hang cabbage cleaned by 1.8 mg/L ozone water was selected as the experimental material, the effect of keeping fresh on fresh-cut Hang cabbage was studied by different gas composition modified atmosphere packages, such as CK for air, A for 5% O2+ 5% CO2 +90% N2, B for 5% O2+10% CO2+85% N2, C for 10% O2+5% CO2+85% N2, D for 10% O2+10% CO2+80% N2. It showed that the 5% O2+10% CO2+85% N2 …
Effect Of Controlled Atmosphere On Preservation And Freshness Storage Of Broccoli, Huang Yufei, Qiao Yongjing, Liu Chenxia, Zhu Zhongnan
Effect Of Controlled Atmosphere On Preservation And Freshness Storage Of Broccoli, Huang Yufei, Qiao Yongjing, Liu Chenxia, Zhu Zhongnan
Food and Machinery
This research studied the effect of O2/CO2 controlled atmosphere on quality indicators in the "Hanxiu" broccoli in (0.0±0.5) ℃.The results showed that the O2/CO2 controlled atmosphere could keep the water content , the soluble solids content, VC content and chlorophyll content of broccoli, and effectively restrain the increase of the malondialdehyde content. Meanwhile, it also decreased the activity of PPO, maintained the activity of POD. It was concluded that O2/CO2 controlled atmosphere could keep the quality of broccoli during the period of storage ,and delay the aging rate. In the …
Influence Of Salt Concentration On Quality Of Pickled And Dried Grass Carp Fillets Under Controlled Freezing Point, Cai Liyan, Wan Jinqing, Liang Dingfang, Zhang Nan
Influence Of Salt Concentration On Quality Of Pickled And Dried Grass Carp Fillets Under Controlled Freezing Point, Cai Liyan, Wan Jinqing, Liang Dingfang, Zhang Nan
Food and Machinery
Pickling and drying is helpful for the taste of fish fillets which is highly related to the content of salt. With 0%, 5%, 7% and 9% salt content respectively, the freshness, biogenic amine and taste of grass carp fillets were studied during pickling and drying under controlled freezing point (-0.5 ℃±0.4 ℃) and storage at 4 ℃. The results showed total volatile basic nitrogen (TVB-N) of the fillets decayed after 50, 60, and 70 d. After storage for 70 days, biogenic amine of fillets reached 243.32, 210.10, 180.15 and 174.54 mg/kg and their equivalent umami concentration (EUC) reached 0.99, 1.90, …
Detection Of Insect Hole Andmildew In Processing Tomato By Visible Near Infrared Hyperspectral Imaging, Ma Yan, Zhang Ruoyu, Qi Yanjie
Detection Of Insect Hole Andmildew In Processing Tomato By Visible Near Infrared Hyperspectral Imaging, Ma Yan, Zhang Ruoyu, Qi Yanjie
Food and Machinery
The quality of tomato products is significantly degraded due to defects on raw processing tomatoes such as insect hole or mildew. This research aims to investigate the potential of using visible/ near infrared (Vis/NIR) hyperspectral imaging for detection of insect hole and mildew on raw processing tomato. Tomato samples were imaged using a hyperspectral imaging system that covers a spectral range from 408 to 1013 nm. To images, region of interests (ROIs) were manually selected to extract mean spectra on every individual samples. Principal component analysis (PCA) was performed on the extracted spectra to select three optimal wavelengths (550, 750, …