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Articles 3841 - 3870 of 4720
Full-Text Articles in Food Biotechnology
Study On Drying Process By Hot Air For Okra, Zhu Jie, Huang Agen, Yang Zhenquan, Zhu Yinghua, Gan Tian, Wu Bing, Chen Xuehao
Study On Drying Process By Hot Air For Okra, Zhu Jie, Huang Agen, Yang Zhenquan, Zhu Yinghua, Gan Tian, Wu Bing, Chen Xuehao
Food and Machinery
In order to seek the further processing technology of Okra after large scale planting, the drying process was researched by using the GZ-1 hot air convection drying apparatus. The specific energy consumption factor was presented from the formula of energy consumption, as an evaluation factor of energy consumption. The effects of different drying air temperature, wind speed and the layer number of laying on drying rate were tested. The drying rate, energy consumption, color and the change of polyphenols content were taken as the evaluation indexes. The optimum hot air drying conditions were temperature 80 ℃, double layer laying, wind …
Progress On Application Of Aptamers On Food Safety Detection, Zhang Hui, Ye Hua, Wu Shijia, Wang Zhouping
Progress On Application Of Aptamers On Food Safety Detection, Zhang Hui, Ye Hua, Wu Shijia, Wang Zhouping
Food and Machinery
This review mainly focuses on the progress on the application of aptamers on food safety detection. Firstly, the nature, mechanism and characteristics of aptamers were introduced; Secondly, four types of SELEX technology from the angle of the fixed objects and the composition of library were classified; finally, the application and development of aptamers in food safety detection were reviewed and prospected.
Production Process Of Microbial Surfactants And Its Application In Food Additives, Sun Maocheng, Chen Xi, Li Huaiwei, Wang Dan, Fu Xiaoyi, Wang Shuran
Production Process Of Microbial Surfactants And Its Application In Food Additives, Sun Maocheng, Chen Xi, Li Huaiwei, Wang Dan, Fu Xiaoyi, Wang Shuran
Food and Machinery
Microorganisms can synthesize a wide range of surface-active compounds with high ability to reduce surface and interfacial surface tension, generally called microbial surfactants. Major types, sources, screening of producing strain, the use of cheap substrates, optimization of fermentation process, separation and purification on microbial surfactants and its application in food additives were reviewed. Finally, present problems during the research were discussed. This study can provide theoretical basis for the industrial production and application of microbial surfactants in food industry.
New Determination Methods Of Acrylamide In Food Products, Wang Zimeng, Lu Dai, Shi Xingbo, Deng Jiehong
New Determination Methods Of Acrylamide In Food Products, Wang Zimeng, Lu Dai, Shi Xingbo, Deng Jiehong
Food and Machinery
Acrylamide (AA) is a kind of neurotoxin and potential carcinogen, formed in heating food treatment, has been aroused extensive attention in all over the word. Accurate determination of AA in complex food system is the first importance to evaluate its harmful effects on human health. In this paper, the disadvantages of traditional determination methods of AA, including liquid chromatography, gas chromotography and their coupling technique, were reviewed. Moreover, the complex of sample pretreatment process, requirement of necessary sample derivatives and professional analyzer, and expensive analytical instruments etc. were focused on. Furthermore, several new determination methods, such as capillary electrophoresis, enzyme-linked …
Ann-Based Electronic Nose System In The Application Of Food Nondestructive Testing, Wan Cihui, Jia Wenshen, Wang Jihua, Wu Nanjing
Ann-Based Electronic Nose System In The Application Of Food Nondestructive Testing, Wan Cihui, Jia Wenshen, Wang Jihua, Wu Nanjing
Food and Machinery
Electronic nose technique is a kind of emerging technology in gas analysis and has been widely applied in agricultural products and food testing, due to the advantages of its rapid response in a short time. In this paper, a number of ANN algorithm were illuminated, and the applications of ANN-based electronic nose system in destructive testing of fruit, meal, tea, milk and wine etc. were reviewed. Finally, the shortcomings of electronic nose technique and ANN algorithm and the development trend of them were also discussed.
Research Advances In Health Functions And Food Development Of Colored Potatoes, Qiu Ju, Liu Peng, Sun Junmao
Research Advances In Health Functions And Food Development Of Colored Potatoes, Qiu Ju, Liu Peng, Sun Junmao
Food and Machinery
This paper analyzed the health benefit of colored potatoes and reviewed the advances in functional food development of colored potatoes. On the basis, the development of functional food and the utilization of colored potatoes were ahead, in order to provide a reference for their intensive processing.
Research Progress On Almond Cracking Technology And Equipment, Yang Zhongqiang, Yang Liling, Yan Shenkun, Liu Kui, Zhu Zhanjiang, Li Zhongxin
Research Progress On Almond Cracking Technology And Equipment, Yang Zhongqiang, Yang Liling, Yan Shenkun, Liu Kui, Zhu Zhanjiang, Li Zhongxin
Food and Machinery
This paper introduced a variety of almond cracking technology, and mainly focus on the structure, working principle and characteristics of existing almond cracking mechanical in China and abroad. Analyzed the current technology research and the existing problems of almond cracking mechanical, and proposed the application prospect. This paper provided a reference for almond cracking machine technique and equipment.
Preparation Of Starch-Graft-Poly (Vinyl Acetate) Nanoparticles And Effect On The Stability Of Astaxanthin, Liu Zhanjun, Li Xiaochun, Geng Xufang, Zhao Zan, Zhao Linlin
Preparation Of Starch-Graft-Poly (Vinyl Acetate) Nanoparticles And Effect On The Stability Of Astaxanthin, Liu Zhanjun, Li Xiaochun, Geng Xufang, Zhao Zan, Zhao Linlin
Food and Machinery
The starch-graft-poly (vinyl acetate) was prepared using potassium diperiodatonickelate (IV) as an initiator. Afterwards, it was produced into nanoparticles containing hydrophobic core and hydrophilic surface in water, using sodium tripolyphosphate as crosslinking agent. Then the nanoparticles loaded with astaxanthin were made by the dialysis method. IR spectra of the starch and the graft copolymer, the average particle size, particle size distribution, and morphology of the nanoparticles loaded with astaxanthin were measured. The stability of nanoparticles loaded with astaxanthin was determined with an acetone solution of astaxanthin as control. The results showed that the stability of the nanoparticles loaded with astaxanthin …
Effects Of Transglutaminase And Additive Agents On Gel Properties Of Pearl Mussel Surimi, Wang Bohua, Long Jiaoli, Lei Song, Tu Qinghui, Duan Lanxin, Yang Pinhong
Effects Of Transglutaminase And Additive Agents On Gel Properties Of Pearl Mussel Surimi, Wang Bohua, Long Jiaoli, Lei Song, Tu Qinghui, Duan Lanxin, Yang Pinhong
Food and Machinery
The influence of TGase and additives on gel hardness, cohesiveness and springiness of mussel surimi after picking pearls was studied. The results showed that the optimal TGase amount was 2%, pH was 7, at 45 ℃ for 1.0 h. The TGase can significantly enhance the texture properties of mussel surimi. The gel Hardness could reach 5 910.647 g, cohesiveness was 0.820 and springiness was 0.914. Additive agents could enhance gel properties as well, the optimal amount of potato starch, egg white and gluten were 6%, 6% and 9% respectively. It provides a theoretical foundation for the optimization of texture properties …
The Impacts Of Trehalose On The Characteristics Of Glutinous Rice Powders, Zhang Yu, Zhang Lilin, Zhang Qiong, Wu Shuangqi, Ma Xuelin, Wu Xiaohong
The Impacts Of Trehalose On The Characteristics Of Glutinous Rice Powders, Zhang Yu, Zhang Lilin, Zhang Qiong, Wu Shuangqi, Ma Xuelin, Wu Xiaohong
Food and Machinery
The glutinous rice powders were used to study the impacts of different trehalose content on the characteristics of glutinous rice powders. The results showed that with the increase of trehalose content, the pasting temperature was not significantly impacted. The peak viscosity, valley viscosity and final viscosity increased at first then decreased and when the content was up to the maximum 1.0%. The thermal stabilities strengthened integrally and with the increased of the content, the thermal stabilities strengthened at first then attenuated. When the content was 1.5%, the thermal stabilities were the strongest. The gelling capabilities attenuated with the increased of …
The Situation And Improvement Of The Public Participation Mechanism Under The Background Of Food Safety Social Co-Governance In China, Li Hongfeng
Food and Machinery
The principle of food safety social co-governance was put forward in the newly revised and implemented China Food Safety Law, which points out the development direction for the food safety governance in China. The public, as the main participant of the food safety social co-governance, is the inevitable choice of the food safety governance in theory and practice. Currently, the atmosphere for the public participation in the food safety social co-governance is also gradually coming into being, but the public participation still is faced with many problems such as the low degree of the organization, lack of interactivity in participation, …
Research Of Designing Compression Equipment With Open Mold And Closed Mold For Potato Pulp Processing, Guo Wenbin, Gao Jingjing, De Xuehong
Research Of Designing Compression Equipment With Open Mold And Closed Mold For Potato Pulp Processing, Guo Wenbin, Gao Jingjing, De Xuehong
Food and Machinery
The purpose of this research was to design and manufacture a multifunctional equipment for processing potato pulp and its mixture with other agroforestry wastes. The equipment combined the methods of compressing with both open and closed mold, considering adequately the densification and dewatering characteristics of potato pulp. During the compressing, the closed and open mold can be converted to each other flexibly by changing the piston of a sleeve. By this means, it is easy to observe and compare the effectiveness of the two methods. Moreover, the densification and dewatering of potato pulp under different conditions were investigated. Finally, the …
Safety, Interest And Humanity On Package Design Of Kids Food, Yang Ping
Safety, Interest And Humanity On Package Design Of Kids Food, Yang Ping
Food and Machinery
Safety, interest and humanity is the main value of children's food packaging design. However, the children's food packaging design still exists many problems, such as lacking of children’s angle of view, excessive pursuit of profits and ignore safety, can not correctly handle the relationship between the interest and the safety. it is necessary to take some valid measures, such as emphasizing the user experience, laying the safety in the first place, and the interesting ways on the basis of ensuring the safety, to ensure the realization of the corresponding value of children's food packaging design.
Problems In The English Translation Of Food Packaging Text And Its Standardization, Gong Jianming
Problems In The English Translation Of Food Packaging Text And Its Standardization, Gong Jianming
Food and Machinery
The main problems existing in the process of English translation of Chinese food packaging text include mechanical translation, grammatical errors, literal translation, and the lack of understanding the culture of the exporting country, etc. It is necessary to pay enough attention to the standardization of English translation of food packaging text, including the basic word translation, grammatical norms and cultural background differences. This will help to provide practical solutions for improving the packaging translation of food enterprises in China.
Effect Of Chitosan Coating On The Quality Of Wulong Loin Jujube Fruit During Storage, Cheng Hong, Wu Xiyu, Xu Dan, Liu Xing
Effect Of Chitosan Coating On The Quality Of Wulong Loin Jujube Fruit During Storage, Cheng Hong, Wu Xiyu, Xu Dan, Liu Xing
Food and Machinery
As a local fresh jujube species in Chongqing, Wulong loin jujube has high nutritional value and excellent flavor. But the storage period of Wulong loin jujube was very short, and this was the reason why its industry development was hindered the development. In this study, fresh Wulong loin jujubes were coated with chitosan at different concentrations (1.0%, 1.4%, and 1.6%), and then they were stored at （1±0.5） ℃ with 90% relative humidity to examine the preservation effects of chitosan coating. The results showed that the dosages of 1.4% chitosan coating could delay the reductions of firmness, and Vc and the …
Analyses Of Formation Condition And Composition Of Candied Sweet Potato White Spot, Chen Jingping, Wang Keqin, Wu Xiaofen, Chen Liang, Hu Die, Qi Hui
Analyses Of Formation Condition And Composition Of Candied Sweet Potato White Spot, Chen Jingping, Wang Keqin, Wu Xiaofen, Chen Liang, Hu Die, Qi Hui
Food and Machinery
In order to explore chemical composition and the causes of candied sweet potato white spot under different conditions, the composition were analyzed by scanning electron microscopy, fourier transform infrared spectroscopy and ion chromatography, and the case of produced white spot of candied sweet potato in different storage were also studied. The results showed that the reducing sugar and total sugar contents of candied sweet potato white spot were 636.76 mg/g and 961.34 mg/g, respectively. Mainly the sugar composed of galactose, glucose, fructose and galacturonic acid. After storage 150 d at 25 ℃, it was found that nitrogen packing most conducive …
Study On Inhibiting Effect On Egg Hatching In Grain Storage By Using Microwave Irradiation, Liu Jinguang, Xiong Xubo, Wang Shiqing, Zhang Yan, Jiang Wenli
Study On Inhibiting Effect On Egg Hatching In Grain Storage By Using Microwave Irradiation, Liu Jinguang, Xiong Xubo, Wang Shiqing, Zhang Yan, Jiang Wenli
Food and Machinery
In order to solve the pollution problems of chemical fumigation pest which commonly used in grain storage currently, based on the principle of thermal physics, microwave irradiation was used to inhibit egg hatching in grain. Through changing the microwave power and irradiation time, the relationship between the factors including microwave properties, grain temperature and grain vigor, and hatchability of eggs were found. The results showed that the effect depth of microwave was 7-10 cm, and the best time of irradiation was 90 s at 1 kW and 60 s at 2 kW, with no change on the grain appearance. Moreover, …
Optimization Of Ultrasonic Assisted Cellulase Extraction Process Of Pleurotus Ostreatus Polysaccharide By Uniform Design, Zhang Xiao, Zhu Caiping, Deng Hong, Li Yun, Zhang Yang, Hu Changyao
Optimization Of Ultrasonic Assisted Cellulase Extraction Process Of Pleurotus Ostreatus Polysaccharide By Uniform Design, Zhang Xiao, Zhu Caiping, Deng Hong, Li Yun, Zhang Yang, Hu Changyao
Food and Machinery
The Ultraction-cellulase synergistic extraction process of pleurotus ostreatus polysaccharide (POP) was optimized by uniform design method. Extraction temperature, pH, solvent/material ratio, cellulase dosage, enzymolysis time, ultrasonic power and ultrasonic time were selected to carry out the single factor tests. According to the experimental results, better levels of these factors were chosen to implement the U18 (95×62) mixed uniform design experiment to optimize the technology. The effects of the seven single factors as well as their interactions on the POP yield were investigated. The optimal process parameters were predicted and verified by using regression analysis. The …
Influence Of Enzymatic Extrusion Of Corn Starch On Preparation Of Isomalto-Oligosaccharides, Ge Jie, Wu Chunsen, Wang Ying, Wang Ren, Jin Zhengyu, Xu Xueming, Jiao Aiquan, Zhou Xing
Influence Of Enzymatic Extrusion Of Corn Starch On Preparation Of Isomalto-Oligosaccharides, Ge Jie, Wu Chunsen, Wang Ying, Wang Ren, Jin Zhengyu, Xu Xueming, Jiao Aiquan, Zhou Xing
Food and Machinery
The treatment of corn starch by adding enzyme extrusion technology as material to produce isomalto-oligosaccharide. With the sum content of isomaltose (IG2), panose (P) and maltotriose (IG3) as the yield index of isomalto-oligosaccharide, the parameters were optimized by orthogonal experiment, and the optimum processes for production of ismalto-oligosaccharide from corn starch with enzymatic extrusion were as followed: the extrusion temperature 95 ℃, the water content 45%, and the amount of enzyme 0.8%. And the yield of the ismalto-oligosaccharide with the highest yield could reach over 35%.
Functional Analysis And Evaluation On Commercially Available Enzyme Food, Zhang Si, Wang Lei, Zhang Zhixu, Yang Jiguo, Ren Jie, Liu Dongbo
Functional Analysis And Evaluation On Commercially Available Enzyme Food, Zhang Si, Wang Lei, Zhang Zhixu, Yang Jiguo, Ren Jie, Liu Dongbo
Food and Machinery
UV spectrophotometric, titration and HPLC method were used to test the scavenging ability of DPPH, superoxide anion and hydroxyl radical, the activities of lipase, amylase and the number of organic acid of 16 kinds of enzymes in market. Further, the corresponding evaluation system was established. The results showed that the enzymes have strong free radical scavenging ability, nearly 1~2 times of 20 μg/mL Vc, a certain lipase and amylase activity and 3~7 kinds of organic acids. Therefore, enzyme foods have good antioxidant capacity, digestive function and intestinal flora regulation.
Study On Sourdough Bread, Wang Li, Yu Yafang, Qian Haifeng, Zhang Hui, Qi Xiguang
Study On Sourdough Bread, Wang Li, Yu Yafang, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The sourdough and its main microorganism, together with the preparation technology, properties and research status of this kind of bread both domestic and overseas, were introduced in the paper, hoping to provide a new clue for its development and promotion. Finally, a possible development tendency of sourdough bread was also forecasted.
Fmoc-F Hydrogel For Clove Oil Controlled-Release, Zhang Lin, Zhou Tianxiao, Wang Ben, Hao Yayan, Lu Jun
Fmoc-F Hydrogel For Clove Oil Controlled-Release, Zhang Lin, Zhou Tianxiao, Wang Ben, Hao Yayan, Lu Jun
Food and Machinery
Fmoc-F was utilized for embedding of clove oil. The results demonstrated that Fmoc-F hydrogel could prevent the volatilization and achieve the controlled-release of clove oil. The loading efficiency of Fmoc-F gel was 98.69%, much higher than the one achieved with β-cyclodextrin. When pH was above 6.5, the decomposition rate of Fmoc-F hydrogel was less than 9.0%, and this could prevent the volatilization of clove oil. When pH was adjusted from 6.5 to 6.0, the structure of hydrogel began to disaggregate, and the decomposition rate was around 36%. When pH was below 5.0, the hydrogel disaggregated completely. Then the clove oil …
Effects Of Pan-Frying, Frying, Broiling On Eating Quality Of Hengshan Mutton, Li Linqiang, Gao Tianli, Zhang Lan, Liu Yongfeng
Effects Of Pan-Frying, Frying, Broiling On Eating Quality Of Hengshan Mutton, Li Linqiang, Gao Tianli, Zhang Lan, Liu Yongfeng
Food and Machinery
The objective of this study was to evaluate the effects of pan-frying, frying and broiling on eating quality of Hengshan mutton by regulating the cooking time and temperature. Texture analyzer was used to measure the texture profile analysis and shear force, meanwhile color measurement instrument was used to measure meat color. Results showed, for Pan-frying, Pan-fried mutton samples 2 min and 3 min treatments, the hardness, chewiness and resilience significantly were less than that of 4 min treatment (P<0.05), and the shear force was significantly less than 4 min treatment (P<0.05). With the extension of treatment time, the L* value decreased gradually (P<0.05), processed for 2 min and 3 min, the a* value of mutton sample was less than that of 4 min treatment (P<0.05), while b*、c …
Studies On The Effects Of High-Voltage Electric Field On Hot-Air Drying Characteristics And Color Changing Of Apricot, Wang Qinghui, Yan Shengkun, Li Zhongxin, Abulizi Basiti
Studies On The Effects Of High-Voltage Electric Field On Hot-Air Drying Characteristics And Color Changing Of Apricot, Wang Qinghui, Yan Shengkun, Li Zhongxin, Abulizi Basiti
Food and Machinery
The drying characteristics and color changing experiments of apricot were investigated under different drying temperatures, air velocities and high-voltage electric field respectively. The results were as following. ① The drying time was shortened by increasing air temperatures or velocities. ② Weibull function could simulate the drying curves of apricot. The scale parameter (α) related with the temperature and air velocity and decreased with the increasing of either drying temperature or velocity. The shape parameter (β) was depended on the drying method. ③ The moisture effective diffusivity coefficient was 1.88×10-10～3.18×10-10 m2/s, and the activation energy was …
Establishment Of A Quantitative Real-Time Pcr For Detecting Vvha Gene In Vibrio Vulnificus, Li Dandan, Xu Yigang, Qiu Suoping, Wang Yu, Gao Huijiang, Gao Shenyang
Establishment Of A Quantitative Real-Time Pcr For Detecting Vvha Gene In Vibrio Vulnificus, Li Dandan, Xu Yigang, Qiu Suoping, Wang Yu, Gao Huijiang, Gao Shenyang
Food and Machinery
To establish a rapid assay for Vibrio vulnificus (V. vulnificus) detection, a quantitative real-time PCR (qRT-PCR) method was developed targeting vvhA gene of V. vulnificus . The results showed that the tests for 15 strains of different bacteria by using this method, only the ones of V. vulnificus were positive, indicating high specificity of qRT-PCR. Moreover, the sensitivity of this specific method was 15 CFU/mL. Further stability and reproducibility test results showed that the coefficient of variation of Ct values of four duplicates were less than 2%. In addition, a total 2 positive samples for V. vulnificus were detected from …
Methods Of Detecting The Content Of Folic Acid In Infant Complementary Food Supplements, Luo Minting, Wu Kegang, Huang Weiqian
Methods Of Detecting The Content Of Folic Acid In Infant Complementary Food Supplements, Luo Minting, Wu Kegang, Huang Weiqian
Food and Machinery
To detect infant complementary food supplements of folic acid, methds of microbiological method, solid-phase-extraction-HPLC and direct-ammonia-extraction-HPLC were utilized respectively. Analyses among the three methods were compared and the most accurate and rapid one was determined. The results showed the direct-ammonia-extraction-HPLC analysis by using the CH3OH-0.05 mol/L KH2PO4 (volum ratio,5∶95; pH 6.3) as mobile phase and controlling the peak time at 6.5 min, and the standard curve coefficient was 0.999 8 with detection limit 0.019 0 mg/L. Compared with the other two methods, this method was simple, rapid, sensitive and reproducible characteristics, and provided an effective theoretical basis to establish method …
Determination Of Ssc Content In Single Grape Based On Nir Combined With Wavelength Selection, Guo Cheng, Ma Yue, Liang Mengxing, Yan Hui
Determination Of Ssc Content In Single Grape Based On Nir Combined With Wavelength Selection, Guo Cheng, Ma Yue, Liang Mengxing, Yan Hui
Food and Machinery
The soluble solid content (SSC), one of the important index for evaluating the qualities, in a single grape were measure real-timely and non-destructively in this study, This might help to improve the management of the fruits as well as prolong their storage time, satisfying the needs of different customers. The near infrared (NIR) spectra of grapes was detected by using a hand-held NIR spectrometer, wavelength ranging from 950 to 1, 650 nm. Based on partial least squares (PLS) data, the prediction model for SSC content in grapes was established. In order to reduce redundancy and uninformative variables while increase prediction …
A High Precious Gutter Oil Detector Based On Complementary Metal Oxide Semiconductor, Yang Jie, Huang Haishen, Li Yangjun
A High Precious Gutter Oil Detector Based On Complementary Metal Oxide Semiconductor, Yang Jie, Huang Haishen, Li Yangjun
Food and Machinery
Since the different conductivity of gutter oil and edible oil normally result in the different resistivity per unit volume, a linear detection module based on CMOS (Complementary Metal Oxide Semiconductor) was designed, which shorted to ground combined with directly selection the resistor string to divide voltage makes more linear precision voltage divider. Under the action of counting pulse, the count resistor divider compares with the reference voltage to achieve different number of high level, which not only can distinguish gutter oil and edible oil, but also come to the mass fraction of edible oil, which incorporates gutter oil. In the …
Problems And Countermeasures Of Tourism Food Safety Based On The Industrial Chain, Zhu Songjie
Problems And Countermeasures Of Tourism Food Safety Based On The Industrial Chain, Zhu Songjie
Food and Machinery
Tourism food safety is the important foundation for sustainable development of Tourism. Starting from the tourism food industry chain, this article analyzed the relationship between the tourism food industry chain and tourism food safety by studying the characteristics of complexity, biochemical, and hysteresis of tourism food industry chain. Thus, aiming at the existing problems of tourism food industry chain in our country, such as unbalanced development, asymmetric information, profit distribution imbalance, low degree of the scale, this article put forward the corresponding countermeasures and suggestions for risks and problems of food safety in China, such as forming the interests-coordination mechanism …
Dynamic Characteristics Of Quick Actuating Valve Of Expangding Machine, Ma Li, Sun Guoyou, Fang Shuqi, Bai Jing
Dynamic Characteristics Of Quick Actuating Valve Of Expangding Machine, Ma Li, Sun Guoyou, Fang Shuqi, Bai Jing
Food and Machinery
No abstract provided.