Food Biotechnology Commons^™

Review On Current Situation Of Harmful Residual Of Freshwater Fish In Dongting Lake Region, Xu Simin, Wang Jianhui, Liu Yongle, Chen Qi, Wang Faxiang, Li Xianghong, Yu Jian

Food and Machinery

The present review was focused on the analysis of the present situation of poisonous and harmful residues of freshwater fish in Dongting Lake, the sources of pollution and the way of enrichment in fish so as to provide the basis for subsequent investigation and study, residue control of poisonous and harmful residual in lake and the construction of breeding strategy in freshwater fish. Finally, the prospects of research emphasis in this field and the main direction are concluded.

Progress On Effects Of Different Additives On Gelatin Modification, Kang Shasha, Xin Ying, Chen Fusheng

Food and Machinery

Gelatin, the hydrolyzed biopolymer of collagen, is widely used in pharmaceutical, food industries etc. However, its inherent physical and chemical properties can not meet production needs (especially fish gelatin). The research of gelatin modification attracts more attentions. Gelatin chemical crosslinking modified with inorganic compounds (MgSO₄, CaCl₂ and NaCl), organic compounds (pectin, chitosan and aldehyde) and Transglutaminase was introduced in this paper.

Research Advance Of High-Voltage Pulsed Generator In High-Voltage Pulsed Electric Field Sterilization System, Xia Tao, Wu Yunfeng, Wang Shengli, Dai Lei, Hu Boyang, Miao Ling

Food and Machinery

The text summarized the design principle of high pulse generator and it application and prospect, analyzed it advantages and disadvantages round the world and concluded the difficulties in the design.

Progress On Application Of Ultrasound Treatment Technology In Meat Industry, Lei Chen, Xia Yanbin, Che Zaiquan, Ren Mei

Food and Machinery

In this paper summarizes the application of ultrasound technology in meat industry, for example the effect of ultrasound to meat quality and the influence of ultrasound to the processing. In addition, also discussed the disadvantages of ultrasound and the application prospect of ultrasound technology in meat industry.

Characterization Of Extraction Methods To Recover Phenolic-Rich Extracts From Black Beans (Phaseolus Vulgaris) That Inhibit Alpha-Amylase And Alpha-Glucosidase Using Response Surface Approaches, Mazen Alharbi

Department of Nutrition and Health Sciences: Dissertations, Theses, and Student Research

Black beans contain high phenolic contents that are considered potent antioxidants. Relatively little is known about their ability to inhibit the carbohydrate-hydrolyzing enzymes α-amylase and α-glucosidase from releasing glucose from starch and/or disaccharides. The objective of this project was to determine the optimum procedures for extracting total phenols (TP), total flavonoids (TF) and total condensed tannins (TCT) from black beans (Phaseolus vulgaris), and then to determine the ability of the phenolic rich extracts to inhibit α-amylase and α-glucosidase. Due to their high phenolic levels, it was hypothesized that black beans would be an effective inhibitor of α-amylase and α-glucosidase, which …

Behavioral Determinants Of Biofortified Food Acceptance: The Case Of Orange-Fleshed Sweet Potato In Ghana, Chinonso E. Etumnu

Master's Theses

Biofortified foods are being introduced in sub-Saharan Africa as an important strategy to help address micronutrient malnutrition. However, there has been little research on factors that could play decisive roles in their successful introduction. This paper investigates the determinants of consumer acceptance of biofortified orange-fleshed sweet potato (OFSP) using data from a choice experiment conducted in Ghana. I find that OFSP is preferred to traditional white-fleshed and yellow-fleshed sweet potatoes as indicated by consumers' marginal willingness to pay for the three varieties. I also find that respondents' socio-economic characteristics do not have a significant effect on consumer acceptance of OFSP. …

Feasibility, Safety, Economic And Environmental Implications Of Whey-Recovered Water For Cleaning-In Place Systems: A Case Study On Water Conservation For The Dairy Industry, Yulie E. Meneses-GonzáLez

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Several countries around the world are facing the challenge of producing food with limited water resources for a growing population. This reality is forcing all sectors involved in the food supply chain to look for water conservation strategies that contribute to assure global food security. Besides water consumption, the food industry has to deal with wastewater generation; therefore, water reconditioning and reuse is an attractive solution to address both issues. The goal of this research was to demonstrate that high quality water can be recovered from whey, a by-product of the cheese making process, and reused in cleaning-in place (CIP) …

Evaluation Of Qualitative Food Allergen Detection Methods And Cleaning Validation Approaches, Rachel C. Courtney

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Allergen control plans are increasingly used by the food industry to prevent allergen cross-contact and validation of these plans involves methods to detect allergen protein residues. A commonly used rapid allergen detection method is lateral flow devices, although research about their validation is lacking. The objective of this research was to investigate lateral flow devices, their specificity and sensitivity to milk proteins and milk-derived ingredients, swabbing conditions, and applications in cleaning validation.

Several lateral flow devices advertised to detect total milk did not detect whey proteins or whey-derived ingredients. The overload level of the kits was highly variable (ranging from …

Effects Of Delayed Drying And Storage Conditions On Milling, Color, And Viscosity Properties Of Rice, Kathryn Nicole Haydon

Graduate Theses and Dissertations

Head rice yields (HRYs), kernel discoloration, and functional properties are three hallmarks of rice quality, and can be impacted after harvest by storage conditions. This study evaluated impacts on rice quality due to controlled storage at moisture contents (MCs), temperatures, and storage durations that may be incurred during Mid-South rice farming practices. Three hybrid, long-grain cultivars, harvested in Arkansas in 2014 and 2015, were stored in rough rice form at 4 MCs (12.5%, 16%, 19%, and 21%), and 5 temperatures (10°C, 15°C, 20°C, 27°C, and 40°C), for 16 weeks, with samples taken every 2 weeks. After drying and milling, HRYs, …

Effect Of Cooking Loss, Tenderness And Water Distribution Of Tan Sheep At Different Cooking Time Treatment, Wu Liangliang, Luo Ruiming, Kong Feng, Tian Yin

Food and Machinery

The present study was undertaken to investigate the effects of different salt addition treatment on the cooking loss, tenderness and water distribution of Tan sheep. Cooking loss, shear force were mesured and T₂ relaxation properties of water molecules by low-field NMR technology were assayed in the different treatment, the correlation among these indexes and changes of water distribution in Tan sheep with different cooking time treatment were also discussed. The results show: both cooking loss and shear force significantly increase at first and then decrease (P<0.05) as cooking time goes on. LF-NMR detects four distinct water populations which represent four presence status of water in meat: weakly bound water, strongly bound water, immobilized water and free water. Extending the cooking time, the relaxation time firstly extends and then reduces, the proportion of immobilized water firstly decreases and then increases, the content of free water firstly increases and then decreases. NMR images show that sample brightness changes from bright to weak as cooking time goes on. Correlation analysis shows that there is a significant positive correlation between cooking loss and T₂₃, T₂₄, and the correlation coefficient were 0.966, 0.994, a …

Revised Design And Experiment On Small Leek Harvester, Gao Long, Yuan Yongwei, Yi Jinggang, Kong Degang

Food and Machinery

No abstract provided.

Study On Optimal Carbon Sources Of Komagataeibacter Spp. For Bacterial Cellulose Synthesis, Chen Huamei, Li Congfa, Bi Jicai, Zhang Cui, Hu Qisong, Wang Yanmei, Liu Sixin

Food and Machinery

In order to reveal the preference and adaptability of different cellulose-producing species for the carbon source, the influences of carbon sources on Komagataeibacter spp. (K. nataicola, K. hansenii and K. europaeus) for growth, metabolism and BC synthesis were studied. The main results were as follows: the BC production was the largest by K. europaeus with fructose as the carbon source, while K. nataicola and K. hansenii with glucose as the carbon source. In addition, the results showed that the ability to synthesize BC by different species was not consistent with the cell biomass, gluconic acid and carbon source consumption, and …

Factors Influencing Casing Effects Of Cut Strip In Thin-Layer Materials Double Injection Feeding Machine, Song Weimin, Li Shufang, Fan Lei, Li Hongtao, Wei Jiaxin

Food and Machinery

To verify the influence of thin-layer materials double injection feeding machine on cut strip casing, with compressed air as the ejector dielectric charging, variation coefficient and effective utilization rate the casing effects of cut strips were examined by using 1, 2- propylene glycol as markers on the feeding machine in terms of HT steam pressure, diluted belt speed. solid-liquid ejector pressure and discharge belt motor frequency. Under laboratory conditions, the results showed that ① by means of thin tobacco double injection feeder to feed, the utilization efficiency can up to 95% and the coefficient of variation is about 6%; ② …

Design Road Of Food Packaging Guided By Interactive Concept, Lin Haiyan

Food and Machinery

Analyzed the current situation where food packaging in China tends to only visualization or only formalization seriously. Then, the interactive concept is applied to the origin and historical background of food packaging design, which demonstrates that the interactive concept promotes the creation and the development tendency to intelligent interaction of food packaging design. Further proves that the road to survive and develop of future food packaging is the people-oriented design focusing on user experiences guided by the interactive concept.

Effects Of Packing Ways On Logistics Preservation Quality Of Broccoli, Yan Kaiya, He Yezi, Zhang Min

Food and Machinery

In order to reduce use level of coolant, effects of the coordination of coolant with ordinary polyethylene (polyethylene, PE) packing bag or micro-perforated PE packing bag on logistics preservation quality of broccoli were studied. Results revealed that regarding preservation quality of broccoli, foam boxes with 4 bags of coolant is better than that without coolant, while foam boxes coordinated of 2 bags of coolant and PE packing bag does better than that with 4 bags of coolant. Broccoli packed with 2 bags of coolant and micro-perforated packing bag has the highest quality among them. The results show that coordination of …

Effects Of Different Solvents On Extraction Of Phenolics From Oil-Tea Meal Under Hot Reflux And Ultrasonic Assistances, Chen Peiyun, Zhong Haiyan

Food and Machinery

The effects of methanol, ethanol and acetone was investigated, on the extraction of phenolic contents and antioxidant activity from oil-tea meal under hot reflux and ultrasonic assistances. Under hot reflux and ultrasonic assistances, phenolic contents of acetone extracts were 1 444 ± 2 and 1 623 ± 1 mg GAE / 100 g (DW), respectively. that were significantly higher (P＜0.05) than the corresponding methanol and ethanol extracts. Phenolic compounds, including catechin, epicatechin, rutin and quercetin were determinate by HPLC in these extracts. Under hot reflux and ultrasonic assistances, the ORAC values of acetone extracts were 358.4 ± 16.9 and 370.6 …

Effects Of Barley Β-Glucan On Pasting And Rheological Properties Of Wheat Flour, Li Yuan, Zhou Huiming, Guo Xiaona, Zhu Kexue, Peng Wei

Food and Machinery

In the present study, the influence was investigated from water extracted barley β-glucan (BBG) on the pasting and rheological properties of wheat flour. Results showed that the values of wet gluten content decreased with the addition ratio of BBG increased. The presence of BBG induced an increase of peak viscosity, trough viscosity, breakdown and peak viscosity, while the setback value showed a decreasing tendency. Compared with the control, with increasing of the water absorption of dough, the development time, the stability and the weakening value reduced. Lower modulus (G′, G″) and tan δ values were observed in dynamic viscoelasticity measurements.

Residual Protein Treated By Alkali On Pasting Properties Of Indica Rice, Li Yan, Gao Wenming, Yi Cuiping

Food and Machinery

The rice starch (RS), yellow starch (YS) and white starch (WS), which protein content were 2.36%, 4.23%, 0.38% respectively, were obtained after indica rice flour (protein content was 7.85%) treated by alkaline, and their pasting and structure properties were then studied. Results of RVA indicated that the peak viscosity, hot pasting viscosity and final viscosity of rice flour had significantly lower than rice starch, yellow starch and white starch (P<0.01), which agree with the result of the pasting temperature tested by DSC; RVA analysis also found that the viscosity between rice starch and yellow starch had no significant effect(P>0.05), while DSC result believed that the pasting temperature were approached between yellow starch and white starch. The structure analysis of the samples showed that transparency decreased with indica rice …

Mechanism Of Azodicarbonamide’S Impact On Protein Cross-Linking And Quality Of Soy-Wheat Chinese Steamed Bread, Liu Sha, Guo Xiaona, Zhu Kexue, Liu Gang, Zhou Huiming

Food and Machinery

Report on protein cross-linking mechanism of soy-wheat Chinese steamed bread treated with azodicarbonamide (ADA) was less while it was known as quality improvement agent of wheat flour. The content of free thiol (—SH) was determined by DTNB method. Meanwhile, size-exclusion high performance liquid chromatography (SE—HPLC) and confocal laser scanning microscope (CLSM) were used to analyze the content of sodium dodecyl sulfate extractable proteins (SDSEP）and gluten network respectively. In addition, the specific loaf volume of soy-wheat Chinese steamed bread was determined by rapeseed displacement method. TPA was used to test the texture and the software Image J was applied to analyze …

Studies On Degradation Of Pectin During Pepper Peeling By Solid-State Fermentation, Wang Mengjie, Liu Sixin, Chen Haiming, Hu Qisong, Li Congfa

Food and Machinery

Infrared spectroscopy, ion chromatography and HPLC were used to analyze the changes of pectin components and their contents during pepper peeling by solid-state fermentation. The results showed that the water-soluble pectin and acid-soluble pectin were high degree of esterification pectin, while the chelating pectin was low degree of esterification pectin. The content of water-soluble pectin increased in the first 36 h and then decreased during fermentation, while the content of acid-soluble pectin and chelating pectin increased after ripening with ethephon and then decreased during the whole fermentation process. Galacturonic acid in the pectin backbone was degraded rapidly in 24～48 h. …

Correlation Between Sensory Evaluation And Instrumental Analysis Of Kamabokos Texture, Wang Dan, Jiang Qixing, Xu Yanshun, Xia Wenshui, Wang Haiou

Food and Machinery

Texture is a decisive factor in the quality of Kamabokos. In order to find an objective evaluation method of Kamabokos’ texture，the correlation was studied between sensory evaluation and TPA results by collecting different brands Kamabokos. 10 kinds of Kamabokos, which were most popular in market, were collected, evaluated by the sensory evaluation.Meanwhile, the profile analysis was made by TPA (Texture Profile Analysis). Then PCA (Principal component analysis) and correlation analysis of the determination results were studied. The results showed that there was correlation between the sensory evaluation and TPA analysis by texture analyzer. For further evaluation of Kamabokos, stepwise regression …

Effect Of Pressure Associated Medium Temperature Sterilization On Pa/Pe Packaging Materials, Cao Yanli, Tang Yali, Zhao Wei, Lu Lixin

Food and Machinery

To study the effect of pressure associated medium temperature treatment on PA/PE materials packed with four kinds of food simulation, the food simulation were distilled water, olive oil, 3%（volume fraction） acetic acid and 15% （volume fraction）ethanol. The treatment pressure were 200 MPa, 400 MPa and 300 MPa, the initial temperature was 10 ℃, 30 ℃ and 50 ℃ respectively, and the holding time was 15min. Changes of material structure were observed by scanning electron microscope, the mechanical and barrier properties of PA/PE were obtained by tests, reasons of the properties changes were further verified by DSC analysis. The high pressure …

Identification Of Bacteria And Screening Of Dominant Strains From Fermented Glutinous Rice, Chen Jin, Shao Bingjie, Zhu Xiaohao, Wang Suying

Food and Machinery

In order to screen dominant lactic acid bacteria during the process of fried glutinous rice cakes making, 7 strains of bacteria were isolated from drain rice milk and fermented wet rice flour in the traditional production process. The strains were identified through morphological observation, Gram staining reaction, catalase test, glucose fermentation experiment and other physiological and biochemical characteristics, and 16S rRNA sequence analyzing. The results showed that, B1, B5-2, B7, B8 were Lactobacillus plantarum, B2 was Bacillus cereus, B5-1 and B6 were Acetobacter indonesiensis. The acid production capacity and growth rate of 4 strains of lactic acid were determined, and …

Study On Cell Adhesion And Probiotic Characteristics Of Dominant Lactic Acid Bacteria In Traditional Fermented Camel Milk-Shubat, Nuliyan Abudumilike, Sajitanmu Keyisier, Ayiguzha Yibulayin, Nuerguli Reheman

Food and Machinery

Adopting alternative culture 4 bacteria trains among the superior bacteria were screened from Xinjiang camel acid -milk. Identified as lactic acid bacteria, and own high ability of resistance to acid and salt. The adhensive ability of the strains to cell line Caco-2 was tested via morphological observation and cell counting under microscope. The amount of cholesterol assimilated by the bacteria was measured by high performance liquid chromatography ( HPLC). As results, Le2-1 （Leuconostoc lactis strain）, M4-3-2（Enterococcus sp.）, M3-1 （Enterococcus faecium strain）, M3-3 （Lactobacillus brevis strain） were adhensive to Caco-2. M3-1 was the most adhesive strain among the four tested strains.The …

Analysis Of Main Nutrients, Bioactive Compounds And Antioxidant Capacities Inpea Tip, Ma Jie, Sun Bo, Xue Shengling, Xia Xue, Tian Yuxiao, Zhang Fen, Wang Song

Food and Machinery

The contents of main nutrients, bioactive compounds and antioxidant capacities among different edible parts (leaves, tendrils and stems) in pea tip were investigated. The results indicated that significant differences were found among different edible parts. The levels of soluble proteins, soluble solids, six bioactive compounds (chlorophyll, carotenoids, vitamin C, proanthocyanidins, flavonoids and total phenolics), and antioxidant capacities were followed as the trends of leaves> tendrils> stems; whereas the highest contents of total sugars and reducing sugars were observed in tendrils. Moreover, extremely significant positive correlation were found between antioxidant capacities and all bioactive compounds, and all the correlation coefficients associated …

Comparative Analysis Of Essential Oil Components In Eureka Lemon Peel From Different Producing Areas By Gc—Ms, Tu Xunliang, Lv Xiulan, Li Yabo, Yang Shuting, Zhang Li

Food and Machinery

The essential oil components in the fresh peels of Eureka Lemon from three main producing regions (Sichuan, Yunnan and Guangdong) were extracted by steam distillation extraction and identified by gas chromatography-mass spectrometry (GC—MS). The results indicated that 47, 41 and 39 kinds of compounds were identified in the peels of C_EUR, D_EUR, Y_EUR, and occupied 98.47%, 98.74% and 97.64% of total peak areas, respectively. Three tested samples gave priority to with terpenes, alcohols and aldehydes compounds, but alcohols and aldehydes existed obvious difference. Among the contents of 20 common components was relatively higher, including D-Limonene, γ-Terpinene, α-Terpineol, Terpinen-4-ol and Citral. …

Mechanical Compression Of Wen 185 Walnut Shell, Li Yong, Zhang Hong, Wang Ping, Shen Liuyang, Gao Yuanzhou, Wu Xiaowei

Food and Machinery

In order to improve the design and manufacture of walnut processing machinery, mechanical properties for compression of whole solid, hollow walnut were analyzed to learn shell breaking process in different loading direction, and reduce mechanical damage of walnut seed in breaking shell process. Hollow walnut which H2O contents (4%, 6%, 8% and 10%) were compression tested by microcomputer controlled mechanical through different loading rate (100, 200, 300 and 400 mm/min). Meanwhile, the force-deformation curves were analyzed and the rupture force, rupture energy, rupture power, and elastic modulus were performed to the basic characteristic quantity in significance. The results showed that: …

A Description And Comparison On Software For Food Predictive Microbiology, Liu Jing, Du Guangquan, Guan Xiao

Food and Machinery

In recent years, predictive microbiology and risk assessment software have obtained certain development. Predictive microbiology develops the models that describe and predict the growth or decline of microbes under specified environmental conditions. In this paper, an overall description and comparison of the 16 software tools are presented based on some different criteria ,such as the modeling approach, functional modules, the environmental factors (temperature, pH, aw), the different type of media and the different type of the provided microorganisms. For the fields of current food research and microbiological research, the study provide new idea and reference value for food predictive research …

Risk Pre-Warning Of Deterioration In Finished Sauce With Microbial Contamination, Jiang Xuewei, Ye Jing, Zhou Shangting, Xu Yantao, Fu Yulin, Chen Sheng

Food and Machinery

In order to achieve the purpose of the risk pre-warning about the deterioration occurring in the finished sauce with microbial contamination, 4 kinds of physicochemical indexes were compared and analyzed, including the content of reducing sugar, total acid, ammoniacal nitrogen and diacetyl. The results showed that the finished sauce deteriorated because of the contamination of salt-tolerance bacillus, and its physicochemical indexes changed significantly. The reducing sugar content decreased drastically and the content of total acid, ammoniacal nitrogen and diacetyl increased obviously. It can be judged that the sauce is deteriorated while the decreasing amplitude of reducing sugar content reach to …

Synthesis Of Long Chain Parabens Catalyzed By Solid Superacids And Determination Of Antimicrobial Activity, Hou Yanbing, Liang Xiaowei, Yan Rian, Ou Shiyi

Food and Machinery

Segregative and recyclable solid superacids SO^2-4/TiO2 and SO^2-4/Fe2O3 were prepared by the method of coprecipitation and wet impregnation, used as catalysts in the synthesis of undecylparaben and dodecylparaben. The MIC(minimal inhibitory concentration) of the ethylparaben, propylparaben, undecylparaben and dodecylparaben against Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae,Trichoderma spp were determined. The synthesis conditions were optimized as follows: catalyst SO^2-4/TiO2, ratio of alcohol and acid 6︰1, time 4.5 h, temperature 130～140 ℃, catalyst as 3.50% p-hydroxybenzoic acid, the yields were 55.29%, 57.02%. Second, catalyst SO^2-4/Fe2O3, ratio of alcohol …