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Articles 3601 - 3630 of 4816
Full-Text Articles in Food Biotechnology
Research And Implementation Of The Non-Destructive Sorting System For Full Surface Information Of Jujube Based On Machine Vision Technology, Zhong Xiaohua, Cao Yuhua, Zhang Yongqing, Xiao Chengjun
Research And Implementation Of The Non-Destructive Sorting System For Full Surface Information Of Jujube Based On Machine Vision Technology, Zhong Xiaohua, Cao Yuhua, Zhang Yongqing, Xiao Chengjun
Food and Machinery
Based on machine vision technology, a non-destructive sorting system for full surface information of jujube is designed. The whole machine consists of several parts, including automatic feeding mechanism, sorting mechanism, conveying and attitude adjustment mechanism, grading actuator, detecting and controlling part. Based on theory of mirror reflection principle, an inspection mechanism that can provide the full surface information to the Image processing software is designed to capture a top image, a bottom image and two side images of jujube at the same time, then the problem that the previous sorting system cannot acquire a whole surface information of the red …
Study On Mechanical Property Of Planar-Lonkage Mechanism, Huang Pengfei
Study On Mechanical Property Of Planar-Lonkage Mechanism, Huang Pengfei
Food and Machinery
The kinematics characteristic of planar-linkage mechanism is analyzed based on mechanism theory. Through digital modeling and dynamic simulation technology, a functional simulation model of crank-rocker mechanism is set up, and then the design parameters of kinematic are obtained. Because boundary conditions of the finite element model is defined through seamless input of dynamic loads on Simulation modules, stress and deformation analysis of individual component and different subassembly are realized conveniently, and the accuracy and reliability of the statics analysis is improved effectively. Frequency and vibration mode of the mechanism in limit position are calculated through modal analysis. Besides, modal characteristic …
Effect Of Compound Preservative On Fresh-Keeping Of Fresh-Cut Yam, Wang Mei, Xu Li, Wang Meifen, Tang Jing
Effect Of Compound Preservative On Fresh-Keeping Of Fresh-Cut Yam, Wang Mei, Xu Li, Wang Meifen, Tang Jing
Food and Machinery
In order to control the browning and quality deterioration of fresh-cut yam and extend its shelf life, By using the onion oil extracted from onion, which was combined with citric acid and chitosan, taking the L* values and sensory score as index, the formula of compound preservative for fresh-cut yam was optimized by single factor and orthogonal experiments. The results showed that the optimal formula of preservative for fresh-cut yam was 0.6% onion oil + 1.0% citric acid + 1.0% chitosan. This formula could significantly inhibit the activities of polyphenol oxidase(PPO) and peroxidase(POD), reduce relative conductivity and the accumulation …
Effects Of Processing And Storage Methods On The Quality Of Chrysanthemum, Pan Yunyun, Wang Qing, Ran Cong, Hou Kai, Wu Wei
Effects Of Processing And Storage Methods On The Quality Of Chrysanthemum, Pan Yunyun, Wang Qing, Ran Cong, Hou Kai, Wu Wei
Food and Machinery
Compared with fresh chrysanthemum, drying, freeze-drying, 4 ℃ and -20 ℃storage of fresh chrysanthemum were used to study the effects of different processing and storage methods on the main chemical component of edible chrysanthemum. The results showed that the contents of main chemical component of edible Chrysanthemum were different for processing and storage in different way. Amino acid and chlorogenic acid contents of drying chrysanthemum were higher than those of the fresh chrysanthemum, while the other contents were obviously less than those the fresh chrysanthemum; soluble sugar content of freeze-drying chrysanthemum was higher than that of the fresh chrysanthemum. The …
Effect Of Different Low-Temperature Preservation Methods On The Properties Of Loach (Misgurnus Anguillicaudatus), Shi Qiuling, Shang Yongbiao, Lin Jing, He Xuehua
Effect Of Different Low-Temperature Preservation Methods On The Properties Of Loach (Misgurnus Anguillicaudatus), Shi Qiuling, Shang Yongbiao, Lin Jing, He Xuehua
Food and Machinery
The changes of physicochemical qualities and microbiology in fresh loach treated at three different low-temperature conditions were investigated. The loach was slaughtered and then placed at 4 ℃ cold storage, -2.5 ℃ partial freezing, and -18 ℃ freezing storage conditions, respectively. Loach refrigerated was sampled at 0, 2, 4, 6, 8, 10 d (micro-frozen and freezing separately at 0, 5, 10, 15, 20, 25 d). The sensory evaluation, bacterial count, pH value, TVB-N, TBA, cooking loss, drip loss, and shear force were tested. The results showed that sensory and shear values decreased with time; aerobic bacterial count, TBA, TVB-N, drip …
The Study On The Ultrasonic-Assisted Aqueous Two-Phase Extraction On Flavonoids Of Valeriana Officinalis L. And Antioxidant Activity, Wu Dezhi, Zheng Qiang, Li An, Wang Yuyu, Wu Diyao
The Study On The Ultrasonic-Assisted Aqueous Two-Phase Extraction On Flavonoids Of Valeriana Officinalis L. And Antioxidant Activity, Wu Dezhi, Zheng Qiang, Li An, Wang Yuyu, Wu Diyao
Food and Machinery
Flavonoids in Valeriana officinalis L. extracted by ultrasonic-assisted aqueous two-phase extraction was utilized in this study. Effects of ultrasonic time, amount of (NH4)2SO4, ultrasonic temperature and liquid-solid ratio were studied by the single factor methodologies, and then the extraction parameters were determined by Box-Behnken response surface methodology. In addition, reducing power, DPPH radical scavenging and hydroxyl radical scavenging activity were compared to investigate the antioxidant effect of flavonoids by reflux extraction. The results showed that optimized extraction parameters were ultrasonic time 35 min, amount of (NH4)2SO4 0.20 g/mL, ultrasonic …
The Mechanism For Anti-Drunk And Anti-Inebriation Of Konjac Glucomannan, Zheng Lianji, Deng Liling, Luo Jiani, Zhang Shuai, Deng Li, Zhong Geng
The Mechanism For Anti-Drunk And Anti-Inebriation Of Konjac Glucomannan, Zheng Lianji, Deng Liling, Luo Jiani, Zhang Shuai, Deng Li, Zhong Geng
Food and Machinery
In this study, different doses of konjac gum powder (KGM) were administered to Kunming mice to study their the anti-drunk hangover effects and its mechanism, and the model was made by intragastric administration of 56 %vol liquor of Red Star Erguotou, China. The results showed that the middle dose (240 mg/kg) and high dose (400 mg/kg) of KGM could effectively prolong the climb time and Latency time of drunkenness, and could significantly shorten the drunken mice sleeping time and sobering time. The ethanol concentration of serum in the high and middle dose groups was significantly lower than that in the …
Optimization On Adsorption And Purification Process For Gentian Polysaccharide In Guizhou By Macroporous Resin, Gong Jiangning, Rao Yu, Yang Yiju, Chen Fei
Optimization On Adsorption And Purification Process For Gentian Polysaccharide In Guizhou By Macroporous Resin, Gong Jiangning, Rao Yu, Yang Yiju, Chen Fei
Food and Machinery
The content of polysaccharide was determined by phenol sulfuric acid method. The research investigated FL-3 resin on the adsorption and desorption effect of Gentiana scabra Bunge polysaccharide. FL-3 resin was used to purify the polysaccharide. Using the adsorption rate and desorption amount of polysaccharide as the index, the FL-3 resin purification process of polysaccharide was studied. The optimum conditions for the adsorption and resolution of polysaccharide by FL-3 resin were obtained. The experimental results showed that the polysaccharide can be effectively adsorbed and desorbed by the FL-3 resin. The optimum purification conditions were as follows: the sample concentration was 5 …
Study On The Antioxidant And Antimicrobial Activities Of Four Flavonol Compounds From Alpinia Officinarum Hance Rhizomein Vitro, Wang Guanghua, Tang Shuping, Peng Mingjun, Ma Guangzhi, Wu Peijun, Yang Zhe, Wang Jinghua, Hang Ruqiang
Study On The Antioxidant And Antimicrobial Activities Of Four Flavonol Compounds From Alpinia Officinarum Hance Rhizomein Vitro, Wang Guanghua, Tang Shuping, Peng Mingjun, Ma Guangzhi, Wu Peijun, Yang Zhe, Wang Jinghua, Hang Ruqiang
Food and Machinery
The in vitro antioxidant and the antimicrobial activities of four flavonol compounds (Galangin, Kaempferide, Kaempferol and Quercetin) extracted and separated of Alpinia officinarum Hance rhizomein were studied. The results showed that quercetin had most significant antioxidant activity among the four flavonoids. Moreover, the antioxidant activity of the other three flavonol compounds in order, Kaempferol (highest), Kaempferide, Galangin (lowest). However the ABTS radical scavenging experiment results showed that the antioxidant activities of the three compounds were the same. The further antimicrobial experiment results showed that four flavonol compounds had antimicrobial activity to Staphylococcus aureus. S. aureus and Bacillus subtilis were two …
Effect Of Heat-Moisture Treatment On Various Physicochemical Properties Of Rice Starch And Quality Of Rice Starch Noodles, Wang Xiaopei, Chen Zhengxing, Li Juan, Wang Ren, Feng Wei, Wang Li, Luo Xiaohu
Effect Of Heat-Moisture Treatment On Various Physicochemical Properties Of Rice Starch And Quality Of Rice Starch Noodles, Wang Xiaopei, Chen Zhengxing, Li Juan, Wang Ren, Feng Wei, Wang Li, Luo Xiaohu
Food and Machinery
The effects of heat-moisture treatment on the physicochemical properties of starch and the qualities of rice starch noodles were studied, using rice starch as materials. The results showed that comparing with the native starches, there was an remarkable increase of T0, TP, TC, TC－T0 and ΔH after heat-moisture treatment. Crystalline structure of treated starch was still A type, but the crystallinity degree increase of 4.14% than that of native starches. The decrease of solubility and swelling power of treated starch were observed as well as the increase of amylose content. Treated …
Effect Of Dry-Pulping Technology On Quality Of Soymilk, Li Lin, Wang Chenzhi, Zhao Gengjiu, Xu Jingke, Qin Wen, Yang Wenyu, Zhang Qing
Effect Of Dry-Pulping Technology On Quality Of Soymilk, Li Lin, Wang Chenzhi, Zhao Gengjiu, Xu Jingke, Qin Wen, Yang Wenyu, Zhang Qing
Food and Machinery
Soybean seeds were ground by high-speed grinder to produce soy flour, and the slurry-cooked soymilk and whole soybean soymilk were performed by the obtained soy flour, dry-pulping technology omitted the soaking procress. Based on the average particle and stability of soymilk, single factor and orthogonal experiments were carried out to enhance the parameters of soymilk. Optimum grinding time, material-to-water ratio, and heat preservation time for making of slurry-cooked soymilk were 120 s, 111 (g/mL), and 30 min, respectively. Optimum grinding time, material-to-water ratio, and heat preservation time for making of whole soybean soymilk were 120 s, 112 (g/mL), and 15 …
Optimization Of Vacuum Osmotic Dehydration Of Cheery Tomatoes, Xu Xin, Wu Yue, Tao Yang, Su Lijuan, Han Yongbin
Optimization Of Vacuum Osmotic Dehydration Of Cheery Tomatoes, Xu Xin, Wu Yue, Tao Yang, Su Lijuan, Han Yongbin
Food and Machinery
The vacuum osmotic dehydration of cherry tomato cultivated “SU LONG NO.1” was studied. Prior to vacuum osmotic dehydration, cherry tomatoes were pre-treated by blanching combined with lineation, acupuncture, lineation and sonication, separately. Through comparison, blanching combined with lineation was selected as a suitable pre-treatment before osmotic dehydration. Next, the effects of vacuum degree, sugar content, temperature and time on the water loss and solid gain of cherry tomato during osmotic dehydration were studied by single factor study. The osmotic dehydration process at 0.080 MPa was further optimized by response surface methodology. The optimal conditions for osmotic dehydration of cherry tomato …
The Research On Tobacco Stem Pretreatment Technology In The Production Of Reconstituted Tobacco, Zhao Chunlei, Su Yao, Kou Xiaoteng, Wang Jingyi
The Research On Tobacco Stem Pretreatment Technology In The Production Of Reconstituted Tobacco, Zhao Chunlei, Su Yao, Kou Xiaoteng, Wang Jingyi
Food and Machinery
The effects on physical characteristics, chemical characteristics of tobacco stem, tobacco stem extraction rate and pulp properties after high pressure steam and conventional pretreatiment were investigated in this study. The results showed that the contents of hot water and ethanol soluble in the stem of the high pressure pretreatment increase to a certain extent, and the efficiencies of extraction and the production line were improved. The amount of fine fibers produced by the high pressure pretreatment after the defibrination was less, and this was beneficial to the improvement of the product yield. The dynamic filtration performance of the stem pulp …
Advantage Of Ph Value In Cigarette Smoke, Li Guozheng, Qiu Jianhua, Zhou Hao, Hao Hui, Tian Haiying, Dong Yanjuan, Zhang Zhan, Zhao Wenlong
Advantage Of Ph Value In Cigarette Smoke, Li Guozheng, Qiu Jianhua, Zhou Hao, Hao Hui, Tian Haiying, Dong Yanjuan, Zhang Zhan, Zhao Wenlong
Food and Machinery
The pH value of cigarette smoke can reflect the proportion of free nicotine in smoke, and the content of free nicotine is closely related to the quality of cigarette. Therefore, it is of great significance to study the pH value of cigarette smoke. In this paper, the current pH value determination methods of cigarette smoke were reviewed, the influences of parameters determination were discussed, such as the methods and counts of cigarette smoking, extraction composition and ratio, object extraction liquid absorption and extraction time and volume. The samples in the literature and the range of pH value were analyzed. The …
The Impact Of Water Content On Qualities Of Textured Wheat Gluten, Li Ting, Zhu Kexue, Guo Xiaona
The Impact Of Water Content On Qualities Of Textured Wheat Gluten, Li Ting, Zhu Kexue, Guo Xiaona
Food and Machinery
In order to regulate quality of TWP, the method of twin-screw wet extrusion was undertaken to obtain a kind of product with a layered structure similar to muscle meat by using gluten. The extrusion process was carried out on a twin-screw extruder. In practice, water was pumped into the barrel under the control of main panel. Moreover, the influences of different moisture contents on the texture characteristics and microstructures of TWP were also studied. The results indicated that the increment of water contents increased the degree of texturization. At the 40% water content, the highest degree of texturization was obtained. …
Real-Time Analysis Of Hydrogen Peroxide In Staphylococcus Aureus By Secm, Yang Cundi, Li Zhonghai, Ren Jiali
Real-Time Analysis Of Hydrogen Peroxide In Staphylococcus Aureus By Secm, Yang Cundi, Li Zhonghai, Ren Jiali
Food and Machinery
The typical bacterial membrane in the food industry (Staphylococcus aureus film) was chose to explore the single bacterial membrane in the formation of bacteria, and the production of their own activities with redox activity during the membrane formation and growth process was investigated. Comparing with the real-time changes of the bacterial membrane, the change of the redox activity was also studied to find the mechanism of controlling the bacterial pollution in the food industry. The real-time monitoring of catalase in Staphylococcus aureus membrane was carried out by analyzing the peak current obtained from the bacterial membrane of different culture periods. …
The Acute Toxicity And Genotoxicity Of Cassava Silkworm Pupa, Li Ling, Long Yue, Ding Xiaowen, Huang Xianzhi
The Acute Toxicity And Genotoxicity Of Cassava Silkworm Pupa, Li Ling, Long Yue, Ding Xiaowen, Huang Xianzhi
Food and Machinery
Objective：To study the acute toxicity and genotoxicity of silkworm pupa. Methods: The study was carried out by acute toxicity test and genotoxicity test. The genetic toxicity test was divided into micronucleus test in Vicia faba root tip cells, mouse bone marrow micronucleus test and mouse sperm abnormality test. Results: The maximum tolerated dose of the mouse to the silkworm chrysalis was greater than 16 g/kg瘙簚bw in acute toxicity test, which meant that this substance was non-toxic. In genetic test, compared with negative control, when the concentration of cassava silkworm chrysalis was above 250 mg/mL, the broad bean root tip micronucleus …
Determination Of 46 Elements In Osmanthus Fragrans By Microwave Digestion With Icp-Oes/Icp-Ms, Qin Suni, Huang Junjie, Quan Xiqiang, Tao Xin, Qin Cuiyun
Determination Of 46 Elements In Osmanthus Fragrans By Microwave Digestion With Icp-Oes/Icp-Ms, Qin Suni, Huang Junjie, Quan Xiqiang, Tao Xin, Qin Cuiyun
Food and Machinery
Objective To established a method to determine 46 elements in Osmanthus fragrans by inductively coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma-mass spectrometry (ICP-MS). Methods HNO3-H2O2 was used to decompose Osmanthus fragrans with microwave digestion. ICP-OES was applied to determine the elements of Na, Mg, Al, P, S, K, Ca and Fe, the others (Ag, As, Ba, Cd, Co, Cr, Cs, Cu, Hg, Li, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, Th, Ti, Tl, V, Zn and 15 kinds of rare earth elements) were determined by ICP-MS. Results Determination limits of ICP-OES …
The Glucose Regulation Effect Of Different Molecular Weight Chitosan On Mice Fed High-Fat Diet, Zhang Sicong, Xia Wenshui, Wang Bin, Yang Shuo
The Glucose Regulation Effect Of Different Molecular Weight Chitosan On Mice Fed High-Fat Diet, Zhang Sicong, Xia Wenshui, Wang Bin, Yang Shuo
Food and Machinery
In order to compare the glucose regulation effect of different molecular weight chitosan on mice fed high-fat diet, 48 male C57BL/6J mice were randomly assigned to four groups, The control group (Control), which consumed a normal diet, The HF group (HF), which was fed with a high-fat diet, The HF+LWMC and HF+HWMC groups, which were fed with a high-fat diet supplement with 5% low weight molecular chitosan and 5% high weight molecular chitosan, respectively. The diet intake and weight data were collected weekly. The biochemical indicators of serum and liver and the gene expression of PEPCK and G6Pase were determined …
Study Onisolation, Antioxidation And Anti-Tumor Activites Of Polysaccharide In Corbicula Fluminea, Zhao Qi, Zhao Li, Yang Yuluan, Chen Lili, Yuan Meilan, Bai Chunqing
Study Onisolation, Antioxidation And Anti-Tumor Activites Of Polysaccharide In Corbicula Fluminea, Zhao Qi, Zhao Li, Yang Yuluan, Chen Lili, Yuan Meilan, Bai Chunqing
Food and Machinery
CFP-1 and CFP-2 were purified from Corbicula fluminea by DEAE-52 cellulose anion-exchange chromatography and SephadexTMG-100 gel-filfration chromatography. The molecule structure was analyzed by ultraviolet spectrum scanning and infraned spectrum. Ultraviolet spectrum showed that CFP-1 and CFP-2 contained little DNA and protein, and infraned spectrum showed that both of them were polysaccharides. Purity of CFP-1 and CFP-2 was further confirmed by using HPLC, they were homogenous with a molecular weight of 1 172 kD and 3 627 kD. The result showed that CFP-1 could significantly inhibit proliferation of HepG-2 than CFP-2. with the IC50 value of 0.24 mg/mL …
Study On The Optimization Of The Compound Inhibitor Of Non-Enzymatic Browning In Stanuntonia Chinensis Juice, Cui Linyun
Study On The Optimization Of The Compound Inhibitor Of Non-Enzymatic Browning In Stanuntonia Chinensis Juice, Cui Linyun
Food and Machinery
To optimize the compound inhibitor of the non-enzymatic browning in Stanuntonia chinensis juice, four inhibited single factor experiments, i.e., EDTA-Na2 (X1), Sodium D-isoascorbate (X2), L-cysteine (X3) and Citric Acid (X4), were used as the independent variables, while the non-enzymatic browning inhibition rate (Y) was regarded as the dependent variable. Moreover, the response surface experiments were undertaken by Box-Behnken design and process the data by Expert 8.0. With the Response Surface Methodology (RSM), the optimal inhibited process parameters of non-enzymatic browning in the S. chinensis juice was found to be combination of 0.001 1% EDTA-Na2, 0.212 6% Sodium …
Structural Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Zhou Hui, Xie Tao, Jiang Zhaohui, Yi Cuiping
Structural Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Zhou Hui, Xie Tao, Jiang Zhaohui, Yi Cuiping
Food and Machinery
Resistant starches from potato (RS3) were modified by acid hydrolysis combined with heat-moisture treatment (AH-HMT). The effects of changing the starch slurry concentration, the type of acid and its concentration on the structure of RS3 were also studied. The results showed that after AH-HMT, the X-ray pattern remained practically the same with only small changes in the average degree of polymerization (DP), specific surface area (SSA), microstructure (MS), and relative crystallinity (RC). Compared with untreated RS3, the decrease in DP and SSA and the increase in RC caused by high concentrations of acid were significantly greater than those caused by …
Effect Of Ultrasonic Pretreatment On The Structure Of Wheat Germ Protein, Yan Hui, Zhang Qi, Nie Xudong, Zhu Shenghu, Yu Yongjian, Xiong Meng, Jiang Mingzhu
Effect Of Ultrasonic Pretreatment On The Structure Of Wheat Germ Protein, Yan Hui, Zhang Qi, Nie Xudong, Zhu Shenghu, Yu Yongjian, Xiong Meng, Jiang Mingzhu
Food and Machinery
Ultrasound pretreatment of wheat germ protein can increase the activity of hypoglycemic peptides prepared from enzymatic hydrolysis, and it is of great theoretical and practical significance to clarify the effect of ultrasonic wave on the structure of wheat germ protein. In this study, wheat germ protein was pretreated by ultrasonic wave with different time, and the structure of the protein was analyzed by fluorescence and Raman spectroscopy, and then the structure of lyophilized protein was analyzed by IR spectroscopy. The results showed that ultrasonic pretreatment influenced the enzymatic hydrolysis of hypoglycemic peptides, and the activity raised to the highest at …
Study On The Differences Of Volatile Flavor Of Eight Typical Mature Cheeses, Wang Lei, Mo Beihong, Liu Zhenmin, Gao Haiyan
Study On The Differences Of Volatile Flavor Of Eight Typical Mature Cheeses, Wang Lei, Mo Beihong, Liu Zhenmin, Gao Haiyan
Food and Machinery
The volatile compounds were analyzed by using solid-phase microextraction- gas chromatography-mass spectrometry and compared by using relative odor activity value to explain the discrepancy among the eight typical natural cheeses’ flavor. The results showed that 74 kinds of volatile compounds were detected. The cheeses were generally milky and fruity. Cheddar, Gouda, Parmesan, and Goat Cheese were fruity with milky because of 3-methyl butanal, ethyl acetate and the modification effect of undecanone and butyric acid. Edam Cheeses were fruity because of the ethyl acetate, ethyl octanoate and ethyl decanoate. Brie Cheese and blue Cheese were fruity, but the fruity smell of …
Effect Of Sodiuncarboxy Methyl Cellulose On The Gel Properties Of Soybean Protein, Miao Zhonghua, Xin Yicong, Zeng Ruiqi, Zheng Jiong
Effect Of Sodiuncarboxy Methyl Cellulose On The Gel Properties Of Soybean Protein, Miao Zhonghua, Xin Yicong, Zeng Ruiqi, Zheng Jiong
Food and Machinery
In order to investigate the influence of sodiuncarboxy methyl cellulose on the gel properties of soybean protein, CMC of 0%, 0.1%, 0.2%, 0.3%, and 0.4% were added, respectively, to soybean protein with a mass fraction of 5%, and the change of the rheological properties, gelation and microstructure were also studied. The results showed that the dynamic viscoelasticity of the gel system changed, and the storage modulus of the gel system increased with the addition of CMC. However, the loss tangent decreased gradually with the addition of CMC. When the amount of CMC exceeded 0.3%, the storage modulus of the system …
Structural Optimization Design Of Sugar Powder Separator, Chen Jiaquan, Lao Liming, Yang Kaibo, Huang Haixin
Structural Optimization Design Of Sugar Powder Separator, Chen Jiaquan, Lao Liming, Yang Kaibo, Huang Haixin
Food and Machinery
To explain the phenomenon of poor separation effect of powder separator in the process of collecting powdered sugar, simulation analysis of powder separator was made with using Fluent software. Based on the existing structure, changing the outlet structure, increasing the height, reducing the diameter of the separator and installing spiral guide vane respectively, to make comparison of the effects of different structures of separator. In addition, the influence of air intake mode is discussed. Weak separation capacity close to separator outlet section leads to powder splash; Equipped with spiral vanes is more conducive to improve the separation capacity than other …
Optimization Of Fermentation Process For Potato Wine And Analysis Of Flavor Substances, Yu Zhaoshuo, Xu Hanlin, Peng Zhangwen, Yu Ji, Ma Chengjin
Optimization Of Fermentation Process For Potato Wine And Analysis Of Flavor Substances, Yu Zhaoshuo, Xu Hanlin, Peng Zhangwen, Yu Ji, Ma Chengjin
Food and Machinery
The production process conditions of vinegar from fresh potatoes were studied through simultaneous saccharification and fermentation and acetic fermentation. The influence of factors on total acid content was also studied according to Central Composite Design based on the single factor tests. The results showed that the optimal parameters of the fermentation were with inoculum size 12 mL/100 mL, processing at 34 ℃ for 6 d. Under this condition, the total acid content reached 3.21 g/100 mL, and the vinegar showed amber color and moderate sourness. Moreover, 14 kinds of flavor substances such as eugenol, benzene alcohol and phenethyl acetate were …
Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels, Zhang Xinyun, Song Yun, Fan Xuehui, Zhang Qingan
Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels, Zhang Xinyun, Song Yun, Fan Xuehui, Zhang Qingan
Food and Machinery
Effects of the drying temperatures (60, 80, 100, 110, 120, 130, 140 ℃）on the major quality of debittered apricot kernels drying products were studied. The results showed that with increase of drying temperature, the main component of debittered apricot nuts decreased after the first increase. Values of peroxide and acid of debittered apricot kernels increased with drying temperature. Drying temperature influenced on the color of debittered apricot nuts significantly. There was a good correlation between the protein (r=0.713 0), leucine (r=0.659 8), histidine (r=0.765 2), reducing sugar (r=0.800 1), aspartic acid (r=0.638 7), glutamic acid (r=0.801 5), valine (r=0.812 0), …
The Time Of Flight Mass Spectrometry Technology And Its Application In Plant Polyphenols Identification, Li Weizhou, Ming Jian, Xiao Xingning, Shi Fang, Li Yao
The Time Of Flight Mass Spectrometry Technology And Its Application In Plant Polyphenols Identification, Li Weizhou, Ming Jian, Xiao Xingning, Shi Fang, Li Yao
Food and Machinery
Time of flight mass spectrometry (TOF-MS) has been widely applied in food, biological medicine, environmental monitoring for its great precision, wide range of detection and high speed of analysis. TOF-MS with various techniques in tandem plays an important role in the structure identification of polyphenols. In this review, it was outlined the application of time of flight mass spectrometry in the structure identification of plant polyphenols to provide some references for the study of plant polyphenol.
Advances In Research On Extraction Technologies Of Bioactive Substances From Chrysanthemum, Zhang Lei, Xiang Fangzhi, Miao Wenjuan, Yin Peifeng
Advances In Research On Extraction Technologies Of Bioactive Substances From Chrysanthemum, Zhang Lei, Xiang Fangzhi, Miao Wenjuan, Yin Peifeng
Food and Machinery
The optimum extraction techniques of five kinds of bioactive substances in chrysanthemum were reviewed, and the principle and technical parameters of each extraction process were expounded in order to provide theoretical basis and technical reference for scientific research and industrial production of chrysanthemum.