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Articles 3571 - 3600 of 4816
Full-Text Articles in Food Biotechnology
Numerical Simulation And Optimization On Temperature Field In Large Cold Store, Li Yizhe, Xie Jing
Numerical Simulation And Optimization On Temperature Field In Large Cold Store, Li Yizhe, Xie Jing
Food and Machinery
A three-dimensional numerical model included the inside and outside environment of the cold store, and air curtain of the big cold store was established in this study. The steady and unsteady simulations of the temperature field were performed by using numerical simulation software, and the relative results were used for experimental verification. It turned out that experimental verification was basically coincidence with the results of the simulations. Acquired from analyzing the results of simulations, although the temperature field in the cold store reached the required temperature range, the distribution of temperature field near stacking goods was not balance completely, due …
Study On Isolation And Identification Of Reducing Citric Acid Strains, Zhang Duo, Mao Yong, Mao Jian, Liu Shuangping, Zhou Zhilei
Study On Isolation And Identification Of Reducing Citric Acid Strains, Zhang Duo, Mao Yong, Mao Jian, Liu Shuangping, Zhou Zhilei
Food and Machinery
In order to screen the strains which have the capability of reducing the citric acid, 15 strains of yeasts were isolated from the materials of waste water and waste residue. The waste water and residue were collected in the citric acid factory. The yeasts were screened based on the capability of fermenting the citric acid. It was found that the 5 strains had good capability of reducing the citric acid. They could reduce at least 70% citric acid of the culture medium after 5 d fermentation. The 5 strains were tested the stress resistance of ethanol. The strain NS2 and …
Preparation And Characterization Of Corn Nano-Starch By Screw Extrusion, Chen Qijie, Dong Xufang, Zhou Liling, Zheng Xueming, Wang Jianhui
Preparation And Characterization Of Corn Nano-Starch By Screw Extrusion, Chen Qijie, Dong Xufang, Zhou Liling, Zheng Xueming, Wang Jianhui
Food and Machinery
Nano-starch has many characteristics, such as the small particle size, large specific surface area，nanometric size effects and nano enhancement. In this study, the corn nano-starch was prepared by a double screw extrusion with six cylinders and the morphology, crystalline property and rheological properties of nano-starch were also characterized. The results showed that the D50 particle size of corn nano-starch was reached to 225.8 nm when the dosage of glycerol was 20%, the dosage of glyoxal was 2.0% under the condition of screw speed was 160 r/min and the second to sixth cylinder temperature is 80, 100, 110, 115, 120 …
Detection Of God Activity During The Germination Of Aspergillus Niger Spores By Electrochemical Method, Liu Yangru, Li Zhonghai, Ren Jiali
Detection Of God Activity During The Germination Of Aspergillus Niger Spores By Electrochemical Method, Liu Yangru, Li Zhonghai, Ren Jiali
Food and Machinery
In this study, the electrochemical cyclic voltammetry method was developed for the determination of activity of glucose oxidase. The ferrocene methanol was introducing as the redox probes on cyclic voltammetry, using glassy carbon electrode as working electrode, saturated calomel electrode as reference electrode, platinum wire electrode as the counter electrode and the peak current value of different enzyme activity was required . There was a linear relationship between the peak current in enzyme concentration of 1.282～2.377 U/mL with the correlation coefficient as 0.998, the detection limit as 1.282 U/mL. The enzyme activity of spores from dormancy to germination was detected …
A Method For Dark Dna Components Detection In Meat And Productions By Multiplex-Real-Time Fluorescence Pcr, Lin Lin, Chen Guopei, He Yongsheng, Yang Guowu, Lai Xintian
A Method For Dark Dna Components Detection In Meat And Productions By Multiplex-Real-Time Fluorescence Pcr, Lin Lin, Chen Guopei, He Yongsheng, Yang Guowu, Lai Xintian
Food and Machinery
The Cairina moschata DNA component can not be detected by the current duck DNA component detection methods. By downloading Cairina moschata,and Anas platyrhynchos domestica and similar species 12S rDNA sequences and compareing them by using Clustal X2 software to find a specific sequence, a pair of universal primers and two individual specific probes were designed based on the sequence, which construct specific detect Cairina moschata and Anas platyrhynchos domestica DNA components real-time PCR system. This detection system can detect as low as 0.1% adulteration. Results: Using this detection system can detect Cairina moschata and Anas platyrhynchos domestica DNA components from …
Fatigue Life Analysis And Forecast Of Scissors Arms In Scissors Aerial Work Platform, Pan Quan, Zhang Zhe, He Shanghong, Liu Guoliang
Fatigue Life Analysis And Forecast Of Scissors Arms In Scissors Aerial Work Platform, Pan Quan, Zhang Zhe, He Shanghong, Liu Guoliang
Food and Machinery
Fatigue destruction is the main way for scissors arms to lose effectiveness in the scissors aerial work platform in the actual situation. Through finite element modeling of scissors arms established by ANSYS and static strength analysis, the region of stress concentration of scissors arms has been concluded. Stress condition of different locations in scissors structure has been found by setting monitoring sites. It has been showed that the stress condition of the initial position of scissors arms is the biggest, and the maximum stress location lies in the hinge hole of legs of lifting cylinder at the bottom of the …
Effect Of Chilli Seed Oil On Storage Characteristics Of Pork Meat At Low Temperature, Shen Wenjiao, He Xinyi, Zhen Runying, Feng Changlu, Liu Bin
Effect Of Chilli Seed Oil On Storage Characteristics Of Pork Meat At Low Temperature, Shen Wenjiao, He Xinyi, Zhen Runying, Feng Changlu, Liu Bin
Food and Machinery
The effects of the addition of chilli seed oil and different packaging methods of pork meat at 4 ℃ were studied, on the texture, color difference, water retention, volatile nitrogen, TBARS and colony count, to explore the preservation effect on pork meat emulsion. The results indicate that the red value of the meat emulsion was increased by the addition of chilli seed oil, and the addition had a positive effect on the pH and hardness of the meat emulsion. The fat oxidation and the protein oxidation of the meat emulsion get slow by the combination of the chilli seed oil …
The Degradation And Transfer Law Of Glucosinolates In Rapeseeds During Aqueous Medium Extraction Processing Of Oil, Ren Yanqin, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
The Degradation And Transfer Law Of Glucosinolates In Rapeseeds During Aqueous Medium Extraction Processing Of Oil, Ren Yanqin, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
Food and Machinery
The effect of different pretreatments on degradation of glucosinolates in rapeseed and its transferring law in oil, emulsion, water and sediment phase during aqueous medium extraction processing was investigated. The glucosinolates content was determined by palladium chloride spectrophotometry method, and the conditions of roasting and boiling were optimized by single-factor experiments. The results showed that under the optimized conditions of roasting at 120 ℃ for 0.5 h, the degradation rate of glucosinolate was 7.32%. While under the optimized conditions of boiling at 115 ℃ for 10 min, the degradation rate of glucosinolate was 21.04%. The glucosinolates were kept substantially constant …
Comparison Of Cell Disruption Methods For The Extraction Of Phycocyanin From Spirulina Platensis, Yu Jianfeng, Fu Jian, Ma Xiao, Cui Zhengwei
Comparison Of Cell Disruption Methods For The Extraction Of Phycocyanin From Spirulina Platensis, Yu Jianfeng, Fu Jian, Ma Xiao, Cui Zhengwei
Food and Machinery
The cell disruption is an important step during the extraction of phycocyanin from Spirulina Platensis. Six methods including swelling, ultrafine shearing, ultrasonication, freezing and thawing, swelling-ultrafine shearing and swelling-ultrafine shearing-ultrasonication were applied to break the cell-wall of S. plarensis. The effects of differentwall-broken methods were evaluated based on the the yield of the phycocyanin. The yield rates of phycocyanin extraction were 8.90%, 7.38%, 8.0%, 8.26%, 9.22%, 8.88%, Respectively,by using the swelling, ultrafine shearing, ultrasonication, thawing and swelling, swelling-ultrafine shearing, swelling-ultrafine shearing-ultrasonication. Finally, the swelling-ultrafine shearing was considered as the best way to break the wall, with swelling for 12 h …
Optimization On Buckwheat Fermentation Process By Yeast And Changes Of Active Ingredient Before And After Fermentation, Xu Bin, Wang Dan, Zhang Lan, Piao Chunhong, Song Chunmei
Optimization On Buckwheat Fermentation Process By Yeast And Changes Of Active Ingredient Before And After Fermentation, Xu Bin, Wang Dan, Zhang Lan, Piao Chunhong, Song Chunmei
Food and Machinery
To research the best optimum parameters of yeast fermentation, provides reference for the development of buckwheat health fermented food. Buckwheat was selected as raw material, which was fermented by AnQi yeast, and the total content of flavonoids was chosed as the evaluation indexes. Through the single factor test and orthogonal test, including water addition, fermentation temperature, inoculation quantity and fermentation time, the optimal fermentation technology was gotten. The optimal fermentation conditions were: water addition 75%, fermentation temperature 32 ℃, inoculation quantity 0.5%, and fermentation time 6 h. Under the conditions, the total flavonoids content was from 4.895 mg/g to 5.314 …
Application Of Fuzzy Comprehensive And Neural Network Evaluation Models On Tobacco Primary Processing Line Quality, Wang Xiaojuan
Application Of Fuzzy Comprehensive And Neural Network Evaluation Models On Tobacco Primary Processing Line Quality, Wang Xiaojuan
Food and Machinery
To solve the problems on determining comprehensive level of pipe tobacco technology via pipe tobacco quality, equipment operation and production consumption, the Fuzzy comprehensive and neural network evaluation models were built based on analytic hierarchy process, linear projection method. The modeling results of the three groups based on the mass coefficient and cutting material condition from September to December indicated that neural network evaluation model could not only verify the rationality and accuracy of multi-factor fuzzy comprehensive evaluation model, but also could independently determine the comprehensive level of pipe tobacco technology. It not only offers scientific evidence to improve production …
Effects Of Endophytic Bacteria On Citral Production In Cymbopogon Citratus (Dc.) Stapf, Liu Qian, Yan Jindong, Xu Ting, Li Yan, Zhu Yonghua
Effects Of Endophytic Bacteria On Citral Production In Cymbopogon Citratus (Dc.) Stapf, Liu Qian, Yan Jindong, Xu Ting, Li Yan, Zhu Yonghua
Food and Machinery
The existence of endophytes significantly contributes to plant health and metabolism, however, the effects of endophytes on the volatile organic compounds (VOCs) metabolism of aromatic plant Cymbopogon citratus are still unclear. In this study, the endophytic bacteria from C. citratus grown at different seasons were isolated, and a dominant endophytic bacterium Bacillus sp. CcLf-2 was identified, with a fragrance-producing property. After seasonal analysis of the VOCs of C. citratus by headspace gas chromatography-mass spectrometry, found that the abundance pattern of CcLf-2 had a similar trend with the emission profile of citral, the primary and valuable composition of VOCs, in C. …
Application Of High Producing Β-Glucosidase Lactic Acid Bacteria In Raisin Sourdough Bread, Qian Chao, Yang Wendan, Zhang Binle, Zhuang Jin, Xu Yan, Huang Weining, Li Ning, Filip Arnaut
Application Of High Producing Β-Glucosidase Lactic Acid Bacteria In Raisin Sourdough Bread, Qian Chao, Yang Wendan, Zhang Binle, Zhuang Jin, Xu Yan, Huang Weining, Li Ning, Filip Arnaut
Food and Machinery
Three high producing β-glucosidase lactic acid bacteria strains were isolated and screened from Qu by eseulin plate colored method combining enzyme activity test, then identified by 16S rDNA. The screened bacteria with highest enzyme activity was used in raisin sourdough fermentation and bread making. After that, the aroma of the bread was analyzed by GC-MS as well as sensory evaluation. The results showed that among the 125 isolated lactic acid bacteria, there were 28 strains which produce β-glucosidase. Three strains showed high enzyme-producing ability, they were identified as Lactobacillus harbinensis (M12, M24) and Pediococcus pentosaceus (J28). M12, which appeared the …
Morphological And Molecular Identification Of Four Groups Desert Green Algae, Qelbinur Eyit, Aishanjian G, Nurgul Rahman
Morphological And Molecular Identification Of Four Groups Desert Green Algae, Qelbinur Eyit, Aishanjian G, Nurgul Rahman
Food and Machinery
Four groups of algas, isolated from the Taklimakan desert, were identified by morphological characters in this study. The pH effect of the growth of algae is analyzed according to the growth curve, and the phylogenetic tree was pictured. It shows that the group a belongs to the oval algae, and group b, c and d belong to the spherical algae. The optimum suitable pH values for the group a desert algae was 6.0, 8.0 for the group b and d; the same value of original BG-11 for the group c. Four representative strains of desert algae gene sequences were identified …
Structure Determination On A New Acetyl Flavonoid Glycoside In Seeds Of Camellia Semiserrata Chi. By Nmr Spectroscopy, Cao Qingming, Lan Fang, Wang Weijie, Bao Liyuan, Zhong Haiyan
Structure Determination On A New Acetyl Flavonoid Glycoside In Seeds Of Camellia Semiserrata Chi. By Nmr Spectroscopy, Cao Qingming, Lan Fang, Wang Weijie, Bao Liyuan, Zhong Haiyan
Food and Machinery
A high-purity compound was extracted by solvent extraction, liquid-liquid separation, silica gel chromatography and high-performance liquid semi-preparative chromatography by using seeds of Camellia semiserrata Chi. as raw materials. The compound was identified as kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)- 2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside, an acetyl flavonoid glycoside, by physical and chemical properties, mass spectrometry and nuclear magnetic resonance. Two-dimensional nuclear magnetic resonance (2D-NMR) techniques including H-H COSY, HSQC, HMBC and TOCSY were used to affiliate its 1H and 13C NMR chemical shift and explain the structure.
Mechanism Of Texture Influenced By Xanthan Gum On Soy Protein Bar Model System, Wu Yuting, Zhou Peng, Li Juan, Liu Changshu, Wang Sai
Mechanism Of Texture Influenced By Xanthan Gum On Soy Protein Bar Model System, Wu Yuting, Zhou Peng, Li Juan, Liu Changshu, Wang Sai
Food and Machinery
Soy protein bar model system was normally multicompo-nent and thermodynamically unstable and its hardness was increased significantly in the early stage of storage. Xanthan gum is a kind of hydrocolloid with high viscosity and water holding capacity, and it is widely used in food industry as quality improver. This study aimed to evaluate the influence of xanthan gam on texture of soy protein bar model system. The changes in texture, microstructure and T2 relaxation time of soy protein bar model systems with or without xanthan gum were observed through texture analyzer, confocal laser scanning microscopy (CLSM), scanning electronic microscopy …
Effects Of Curdlan On The Freeze-Thaw Stability Of Myosin Gel, Wang Peisen, Li Qianru, Jiang Wentao, Miao Song, Zhang Longtao, Zheng Baodong
Effects Of Curdlan On The Freeze-Thaw Stability Of Myosin Gel, Wang Peisen, Li Qianru, Jiang Wentao, Miao Song, Zhang Longtao, Zheng Baodong
Food and Machinery
In order to investigate the effects and mechanization of curdlan on the free-thaw stability of surimi, gel strength and water holding capacity of myosin gel model in freeze-thaw cycles were observed. The intermolecular force, water distribution and microstructure were determined by LF-NMR, FT-IR and SEM respectively. The result showed that 1% curdlan increased the gel strength and water holding capacity and alleviated the reduction of gel strength and water holding capacity during freezing and thawing cycle. The addition of curdlan strengthened the hydrogen bonding inter myosin，which led to the formation of a compact three-dimensional network structure of myosin gel. Moreover, …
Physicochemical Properties Of Resistant Starch Pastes From Potato Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Xie Tao, Li Xiaowen, Jiang Zhaohui, Yi Cuiping
Physicochemical Properties Of Resistant Starch Pastes From Potato Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Xie Tao, Li Xiaowen, Jiang Zhaohui, Yi Cuiping
Food and Machinery
Resistant starches from potato modified by a combination of organic acid hydrolysis and heat-moisture treatments (AH-HMT RS3) were prepared under conditions of excess moisture. Their water binding capacity, degree of swelling, solubility, and pasting, textural, and thermal properties were all studied. The results demonstrated that the water binding capacity of AH-HMT RS3 increased to 1.38～2.32 times (starchwater = 1 g1 g) and 2.20～3.49 times (starchwater = 1 g3.5 g) that of the native starch. At 95 ℃, the degree of swelling decreased to 38.04%~58.10% (starchwater = 1 g1 g) and 53.42%～86.05% (starchwater = 1 g3.5 g) that of the native …
Dynamic Changes Of Nutrational And Functional Ingredients During Germination Of Quinoa, Huang Jin, Qin Likang, Shi Qingnan, Wen Anyan
Dynamic Changes Of Nutrational And Functional Ingredients During Germination Of Quinoa, Huang Jin, Qin Likang, Shi Qingnan, Wen Anyan
Food and Machinery
The changes of bud length, germination rate, protein, amino acid, crude fat, starch, ash content, total flavonoids, total polyphenols, γ-aminobutyric acid and saponin content were investigatedduring the period of sprouting. The rate of germination could reach 80% after 24 hours. There was a decreasing tendency on the content of protein, total ash and total starch, while the crude fat content displayed a trend of increasing, and the variation were 64%, 41%, 49% and 28% respectively. The composition of amino acids had no obvious change, but the proportion of total essential amino acids (TEAA) to total content of amino acids (TAA) …
Correlation Analysis Between Chemical Composition And Quality Characteristics Of Puer Ripe Tea, Bai Xiaoli, Zhang Jianyong, Jiang Heyuan, Li Changwen, Zhang Chenxia
Correlation Analysis Between Chemical Composition And Quality Characteristics Of Puer Ripe Tea, Bai Xiaoli, Zhang Jianyong, Jiang Heyuan, Li Changwen, Zhang Chenxia
Food and Machinery
The correlation between eleven chemical composition and sensory properties of fifty Puer ripe tea was studied. The data analyses with principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The results showed that quality characteristics were positively related with water extract, total sugar, tea polysaccharides, tea polyphenol, amino acid and tea pigment; negatively related with water content, total ash, pH, crude fiber and caffeine.
Effects Of Organic Selenium And Linseed Oil Supplementation On Myofibrillar Protein And Quality Of Frankfurters, Tang Xinyue, Zhang Wenbin, Jiang Jiang, Yang Ruijin, Hua Xiao, Zhao Wei
Effects Of Organic Selenium And Linseed Oil Supplementation On Myofibrillar Protein And Quality Of Frankfurters, Tang Xinyue, Zhang Wenbin, Jiang Jiang, Yang Ruijin, Hua Xiao, Zhao Wei
Food and Machinery
Crossed pigs were fed a control diet (with 0.3 mg/kg sodium selenite+1.5% soybean oil) or organic selenium diets (0.3 mg/kg Se-Yeast +1.5% soybean oil or linseed oil, 0.5 mg/kg Se-Yeast+1.5% soybean diet) to investigate the effects on selenium deposition in loin muscle, fatty acid profile, properties of myofibrillar and processed meat products. The organic diets increased muscular selenium content up to 54% (P<0.05) compared to the control diet. Linseed oil supplemented in the pig diet improved n-6/n-3 ratio, the solubility and gelatin strength of myofribrillar (P<0.05), without affecting the microstructure and sensory characters of Frankfurters. The high level of organic selenium supplementation inhibited the lipid oxidation of Frankfurters from d 7 to d 12. Hence, dietary organic selenium and linseed oil supplementation have some enhancement in Se-enriched meat production and processing.
Study Of Membrane Fouling Mechanism In Soy Sauce Clarification, Sun Ye, Yao Lei, Zhao Liming
Study Of Membrane Fouling Mechanism In Soy Sauce Clarification, Sun Ye, Yao Lei, Zhao Liming
Food and Machinery
Microfiltration is a popular technology in soy sauce and other brewing products clarification proceducer. As the complex components and the strict requirements in nutrition and flavor, membrane fouling is an intractable problem and the fouling mechanism hasn’t been clarified. In this work, membrane fouling mechanisms was systematically investigated by fitting the flux curve to Hermia model. Results: At the initial stage of soy sauce clarification, the fouling mechanisms was dominated by multi-mechanism, for the complete pore blocking, intermidate pore blocking, and cake layer formation model. During the following process cake layer formation predominated the membrane fouling.The influences of operating conditions …
Siroulation And Application On Vacuum Far-Infrared Radiation Drying Of Lily Based On Weibull Distribution Function, Huang Jing, Zhu Wenxue, Liu Yunhong, Luo Lei
Siroulation And Application On Vacuum Far-Infrared Radiation Drying Of Lily Based On Weibull Distribution Function, Huang Jing, Zhu Wenxue, Liu Yunhong, Luo Lei
Food and Machinery
To research the influence factors of each parameter in the Weibull distribution function, with lily at different infrared radiation heater’s temperature, different pressure of drying chamber and different thickness of materials being taken as subjects, Weibull distribution function was used to simulate and analyze the dynamic curve of lily. The results showed that Weibull distribution function could simulate the vacuum far-infrared drying process well (R2=0.995 3～0.999 7 ); the size parameter α of the model was significantly correlated with the infrared radiation heater’s temperature (P＜0.01). The scale parameter β of the model was related to the pressure of …
The Content Change Of Exogenous Maillard Reaction Intermediates During Cigarette Processing And Its Improving Effect On Aromas, Gan Xuewen, Wang Guangyao, Deng Shibin, Zhang Chunhui, Cui Heping, Liu Shuguang, Yu Jingyang, Cheng Tao, Zhang Xiaoming
The Content Change Of Exogenous Maillard Reaction Intermediates During Cigarette Processing And Its Improving Effect On Aromas, Gan Xuewen, Wang Guangyao, Deng Shibin, Zhang Chunhui, Cui Heping, Liu Shuguang, Yu Jingyang, Cheng Tao, Zhang Xiaoming
Food and Machinery
Maillard reaction intermediates are important aromatic precursor substances in cigarettes, which can reconcile smoke and improve the taste of tobacco. In this study, Maillard reaction intermediate of Heyns rearrangement product was prepared by using fructose and phenylalanine as raw material, and then being added to tobacco. The analysis method of exogenous HRP was studied. The optimal extraction conditions of HRP were determined as follows: methanol as the extraction solvent, solvent/solid ratio of 201 (mL/g), the extraction temperature of 25 ℃, and the extraction time of 40 min. The extraction efficiency reached 95% in the conditions above. The HRP in the …
Study On Dynamic Suction Resistance Of Cigarette During Combustion, Liu Huan, Wang Le, Hu Shaodong, Yang Jinchu, Li Bin
Study On Dynamic Suction Resistance Of Cigarette During Combustion, Liu Huan, Wang Le, Hu Shaodong, Yang Jinchu, Li Bin
Food and Machinery
In order to study the changes and the influencing factors of dynamic suction resistance during cigarette combustion, selecting 3R4F as the experimental samples and building the calculation methods for dynamic suction resistance investigated the change of dynamic suction resistance with the position of the combustion line during the combustion. Analyzed the effects of tobacco density, different suction conditions and different suction modes on the dynamic suction resistance of cigarette. Conclusions can be drawn as the following: the dynamic suction resistance of cigarette was increasing first, then decreasing and stabilizing with the position of combustion line, and then increasing; the parts …
Determination Of Lead In Table Salt By Using Internal Standard Method And Standard Addition Method Of Icp-Ms, Zhu Ying, Fu Wenwen, Yao Xiaofan
Determination Of Lead In Table Salt By Using Internal Standard Method And Standard Addition Method Of Icp-Ms, Zhu Ying, Fu Wenwen, Yao Xiaofan
Food and Machinery
Rhodium (103Rh) was used as internal standard substance, and the recovery rates of lead in samples with different salt concentration of 4%, 8%, 12%, 16% were determined by using internal standard correction method and standard addition method of Inductively Coupled Plasma Mass Spectrometry(ICP-MS). The experimental results show that: When determined by internal standard correction method, as the table salt sample’s concentration increased from 4% to 20%, the recovery rates of the internal standard reduced from 54.8% to 5.1%, and the recovery rates of lead in high, medium and low standard addition samples with different concentration gradients of table …
Determination Of Pindone In Meat Product By Gc-Ms, He Yan, Xu Wenyang, Sun Guifang, Zhou Xingwang, Tang Wanli
Determination Of Pindone In Meat Product By Gc-Ms, He Yan, Xu Wenyang, Sun Guifang, Zhou Xingwang, Tang Wanli
Food and Machinery
To establish a GC-MS method for determination of pindone in meat products. The effects of ways of extraction and purification on the recovery have been studied. The samples were extracted by acetone and (hexane 11) with dSPE purified column. GC-MS was used for determination by EI. The average recoveries were in the range of 81%～89% at spiked levels of 0.5～5.0 mg/kg. The relative standard deviation of the methods were 3.0%～8.4%, and the limit of quantification reached 0.005 mg/kg which meet the requirement of technical parameters for analysis with fast and simple determination and high sensitivity.
Investigation On The Performance For The Heat Pump Two-Effect Direct Contact Membrane Distillation System, Liu Ronghui, Chen Dong, Xie Jihong, Yan Zanyang, Peng Yuelian
Investigation On The Performance For The Heat Pump Two-Effect Direct Contact Membrane Distillation System, Liu Ronghui, Chen Dong, Xie Jihong, Yan Zanyang, Peng Yuelian
Food and Machinery
The experimental heat pump two-effect direct contact membrane distillation system was developed, and its performance was alsostudied systematically. The results showed that the device could concentrate thermal-sensible liquid under low temperature at atmospheric pressure and run under setting conditions by regulating the auxiliary cooler. The membrane flux and thermal efficiency could be greatly increased with the increasing of material temperature. Under the influence of the combined effect of the membrane component thermal efficiency and the heat pump coefficient, the gained output ratio could achieve 1.58 at 66 ℃.
Design And Experimental Researchon The Screw Extrusion Device For Shrimp Head-Cutting, Miao Qingbo, Wang Wei, Zhang Xiuhua, Li Duo, Li Shanshan
Design And Experimental Researchon The Screw Extrusion Device For Shrimp Head-Cutting, Miao Qingbo, Wang Wei, Zhang Xiuhua, Li Duo, Li Shanshan
Food and Machinery
A kind of screw extrusion device for shrimp head-cutting was designed. According to the physiological and somatic characteristics, using the characteristic that shrimp head and the shrimp body poor connection, the device relied on the thread groove,which is formed by two parallel helical rollers, to hold the shrimp head and squeeze the shrimp head, to realized the seperation of shrimp body and head. The experimental study on the sample shrimps were selected with a body length from 120 mm to 150 mm. The results showed that the device of using the screw extrusion head-cutting was well, the head-cutting rate was …
Optimized Technology Of Rapeseed Drying Based On Whirlwind Dryer, Lu Lei, Wu Mingliang, Cedric, Xie Wei, Xiang Wei
Optimized Technology Of Rapeseed Drying Based On Whirlwind Dryer, Lu Lei, Wu Mingliang, Cedric, Xie Wei, Xiang Wei
Food and Machinery
In order to explore the influencing factors of water loss rate per unit time during rapeseed drying, the optimum drying technological parameters of rapeseed under whirlwind drying were studied. The drying experiments were also carried out by using the self-made whirlwind drying machine of rapeseed. The singleand multi factors rotating orthogonal tests were undertaken by choosing the main factors including drying temperature, air velocity and the diameter of the inner diameter of the whirlwind dryer. The single factor test showed that the drying temperature, the air velocity and the diameter of the inner hole of the whirlwind dryer were the …