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Articles 481 - 510 of 524
Full-Text Articles in Food Biotechnology
Optimization On Dry-Cured Process Of Sansui Plasma Duck Of Guizhou, Gao Xiaohong, Wang Xiujun, Tian Duo
Optimization On Dry-Cured Process Of Sansui Plasma Duck Of Guizhou, Gao Xiaohong, Wang Xiujun, Tian Duo
Food and Machinery
In order to improve the production technology system and the product quality. Using the Sansui duck as raw material, the effects of pre-cooking time, curing time, salt concentration and cooking wine concentration on the comprehensive quality of duck meat were studied, and the dry-cured process of Sansui plasma duck was optimize. The results showed that Sansui plasma duck optimum parameters of dry-cured process in were obtained: pre-cooking time 2.4 min, curing time 39.0 min, salt concentration 3.0% and cooking wine concentration of 2.9%. Under this condition, the duck meat has moisted surface, color goldenand uniform, special duck fragrance, and its …
Comparative Study Of The Effects Of Different Extractants On The Detection Of Imidaclothiz Residue In Tea, Li Qing, Guo Mingyi, Liang Jun, Yuan Xiao, Li Lijun, Cao Xiaoyan
Comparative Study Of The Effects Of Different Extractants On The Detection Of Imidaclothiz Residue In Tea, Li Qing, Guo Mingyi, Liang Jun, Yuan Xiao, Li Lijun, Cao Xiaoyan
Food and Machinery
Imidaclothiz residue in tea was determined by high performance liquid chromatography (HPLC), using different extractants including hexane, acetonitrile, acetone, hexane-acetonitrile（vv=11）, acetonitrile-acetone（vv=11） and hexane-ethyl acetate（vv=11）. The results indicate that all the extractants displayed excellent extraction capability of imidaclothiz residue in tea and insignificant interference on the accuracy. Under the optimized extraction volume (20 mL), the recovery rates were 82.3%～100.7%, 85.8%～101.1%, 85.9%～95.2%, 82.3%～101.3%, 82.4%～100.5%, 88.6%～102.3%, with the relative standard deviations are less than 10%, respectively. Moreover, mixed solvent showed improved extraction capability and the highest extraction capability and promoted stability were approached by using hexane-ethyl acetate （11）as coextractants.
Extraction And Purification Of Flavonoids In Radish Seed Meal, Zhu Haixia, Zhang Xiaofang, Gao Yang, Ding Yana
Extraction And Purification Of Flavonoids In Radish Seed Meal, Zhu Haixia, Zhang Xiaofang, Gao Yang, Ding Yana
Food and Machinery
The flavones in radish seed meal were extracted by hot water method combined with ultrasonic extraction, and the relative ingredients were then desaccharided and deproteinized. The results showed as follows. Under the best condition of liquid ratio 115 (g/mL), with the ultrasonic treatment for 10 min at power 550 W, the radish seed meal medium yellow ketone leaching rate was 1.90%. As for the desaccharidization using alcohol sinking method, the optimal processing parameters are concluded as follows: ethanol concentration was 85%, the flavonoid extract ethanol volume ratio of 13.5, extracted for 4 h. Under this condition, the polysaccharide removal rate …
Research Progress On Processing Technology, Chemical And Microbial Contamination Of Edible Areca Nut, Deng Jianyang, Li Hao, Jiang Xuewei, Yao Li, Xu Yantao, Lu Keqiang
Research Progress On Processing Technology, Chemical And Microbial Contamination Of Edible Areca Nut, Deng Jianyang, Li Hao, Jiang Xuewei, Yao Li, Xu Yantao, Lu Keqiang
Food and Machinery
The main technology, the development trend and the risks of chemical and microbial contaminationof edible arecanutwere dicussed in this paper. At the same time, it elaborated the current research status of quality and safety control technology in its processing. Furthermore, the research focus of edible arecanut processing technology in the future was pointed out.
The Study On The Enzymatic Hydrolysis Process On Chicken Bone Paste With Double Enzyme Combination, Ding Xiaoyan, Zhang Wen, Ni Li, Liu Zhibin
The Study On The Enzymatic Hydrolysis Process On Chicken Bone Paste With Double Enzyme Combination, Ding Xiaoyan, Zhang Wen, Ni Li, Liu Zhibin
Food and Machinery
Chicken bone contains plenty of various nutrition, however the efficiency of direct use is relatively low. The enzymatic hydrolysis with protease can significantly increase the efficiency. In the present study, an enzymatic hydrolysis process on chicken bone paste with double-enzyme combination was developed. By the orthogonal test analysis, the optimal process parameters were as follows. The amounts of the neutral protease and Flavourzyme complex flavored enzyme was 0.75% and 1.50%, respectively, and the substrate concentration was 5%, hydrolyzed at was 50 ℃ and pH 8.5 for 2.5 h. Under these conditions, degree of hydrolysis (DH) and nitrogen recovery of the …
Study On The Characteristics Of Simulated Dough Of Starch From Different Sources, Lu Danni, Zhang Hui
Study On The Characteristics Of Simulated Dough Of Starch From Different Sources, Lu Danni, Zhang Hui
Food and Machinery
In order to study the effect of different starch on dough, several different kinds of starch and gluten were mixed to form simulated dough. The characteristics of mixed powder gelatinization, rheological properties, simulated dough moisture distribution, microstructure and quality characteristics of prepared bread were analyzed, so as to explore the effect of different types of starch on dough. The results showed that the gelatinization temperature of simulated dough system decreased, the gelatinization viscosity of potato starch and legume starch was higher, and the hardness and chewiness of pea starch simulated dough system were higher. The storage modulus (G′) and loss …
Study On The Molecular Mechanism Of The Effects On Emulsifying Properties Of Pea Proteins, Lu Juhui, Zhong Fang, Chen Maoshen
Study On The Molecular Mechanism Of The Effects On Emulsifying Properties Of Pea Proteins, Lu Juhui, Zhong Fang, Chen Maoshen
Food and Machinery
The emulsifying properties of pea proteins and the molecular mechanism that affected the emulsifying properties were investigated in this study. The pea protein powder was used to prepare emulsions using soy bean oil by homogenizing technique. The parameters of the emulsions were studied including the emulsifying property, stability, interfacial adsorption property and the competitive adsorption of components of pea proteins. The results indicated that when the protein concentration was within 1 to 30 mg/mL, with the increasing of concentration, the particle size of emulsions was decreasing, the emulsifying property and stability improved, and protein aggregates were losing the superiority in …
The Effect Of Complex Crosslinker On The Properties Of Potato Crosslinked Starch By Microwave, Zhang Jiayan, Xiong Jianwen, Qin Zhanjun, Zhao Pin
The Effect Of Complex Crosslinker On The Properties Of Potato Crosslinked Starch By Microwave, Zhang Jiayan, Xiong Jianwen, Qin Zhanjun, Zhao Pin
Food and Machinery
The potato cross-linked starch was prepared by using microwave-assisted method equipment, combining the compound crosslinking agents, sodium trimetaphosphate and sodium tripolyphosphate. The physical and chemical properties of the crosslinked starch were measured and the effects of compound crosslinking agent and microwave-assisted method effect on the properties of potato starch were studied. The results showed that the content of combined phosphorus and resistant starch obtained by compound crosslinking agent and microwave-assisted method were high, and the swelling degree and the solubility were low, with the better thermal and the shear stabilities and the easier re-trogradation. The results of scanning electron microscopy …
Rna-Seq Analysis Of Improving Mechanism For Cardiac Hypertrophy Of A Propolis Product, Sun Yanru, Han Mingfeng, Shen Zhenhuang, Wu Zhenhong, Miao Xiaoqing
Rna-Seq Analysis Of Improving Mechanism For Cardiac Hypertrophy Of A Propolis Product, Sun Yanru, Han Mingfeng, Shen Zhenhuang, Wu Zhenhong, Miao Xiaoqing
Food and Machinery
To study the improving mechanism of a propolis product on cardiac hypertrophy, spontaneously hypertensive rats (SHRs) were picked as animal models.After continuous infusion of this propolis product for 35 d, left ventricular index were calculated and RNA-Seq was performed. Differentially expressed genes (DEGs) were screened with the following GO enrichment analysis and KEGG metabolic pathway analysis. Totally 1 297 DEGs (91 DEGs were up-regulated and 1 206 DEGs were down-regulated) were selected. Results of KEGG metabolic pathways showed that 410 DEGs were enriched into 182 KEGG pathways, among which the top three DEGs enrichment is closely related to insulin signal …
Changes In Volatile Compounds And Expression Pattern Of Genes Involved In Terpenoid Biosynthesis In Pulp Of Ponkan Fruit During Section-Drying, Yao Shixiang, Cao Qi, Xie Jiao, Deng Lili, Zeng Kaifang
Changes In Volatile Compounds And Expression Pattern Of Genes Involved In Terpenoid Biosynthesis In Pulp Of Ponkan Fruit During Section-Drying, Yao Shixiang, Cao Qi, Xie Jiao, Deng Lili, Zeng Kaifang
Food and Machinery
Both GC-MS and RNA-Seq were employed to investigate the changes in volatile compounds and expression pattern of genes involved in biosynthesis pathway of terpenoid in the pulp of Ponkan fruit during section-drying process. The results were as follows: ① 13 volatile components were identified from pulp of Ponkan fruit, among which seven components were terpenoid, accounting for more than 85% of the total volatile contents. ② The volatile constituents in pup were same between normal and disordered fruits. In fruits affected by section-drying, the content of total volatiles and terpenoid decreased to 32% and 22%, respectively, of normal fruits. A …
Effect Of Venturi Tube-Based Cavitation On Preparation Of Chitosan Microspheres And Loading Antibacterial Agent, Zhang Kunming, Lu Xiaoju, Huang Yongchun, Huang Chengdu, Yang Feng, Huang Qiong
Effect Of Venturi Tube-Based Cavitation On Preparation Of Chitosan Microspheres And Loading Antibacterial Agent, Zhang Kunming, Lu Xiaoju, Huang Yongchun, Huang Chengdu, Yang Feng, Huang Qiong
Food and Machinery
In order to study the effect of venturi tube-based hydrodynamic cavitation on the ionic cross-linking preparation of chitosan microspheres and the encapsulation of methylisothiazolinone (MIT), which was used as a model antibacterial agent in this study. The effects of inlet pressure of venturi tube，cavitation time, chitosan concentration, mass ratio of chitosan and sodium tripolyphosphate (TPP), MIT concentration on the entrapment efficiency of chitosan microsphere were investigated, and the entrapment efficiency of microsphere prepared by venturi tube-based cavitation was compared with that prepared by conventional mechanical agitation. The results showed that the chitosan microspheres could be stably obtained by using venturi …
Isolation And Identification Of Microorganism Affecting Eating-Quality In Fermented Fresh Rice Noodle, Chen Lanxuan, Yang Youwang, Zhou Hui, Tong Litao, Zhou Sumei, Yi Cuiping
Isolation And Identification Of Microorganism Affecting Eating-Quality In Fermented Fresh Rice Noodle, Chen Lanxuan, Yang Youwang, Zhou Hui, Tong Litao, Zhou Sumei, Yi Cuiping
Food and Machinery
Microorganism strains as the starter culture for the manufacture of fermented rice noodles were selected. A total of 41 yeasts and 60 lactic acid bacteria (LAB) were isolated from the traditional fermentation of rice noodles, and the enzymatic activities (catalase, β-glucosidase, lipase, α-amylase, proteolytic enzyme), growth under varied pH and temperatures, and acidification capability were characterized. Principal component analysis indicated that 11 isolates of yeast, and 19 isolates of LAB exhibited potential technological traits. After identification using internal transcribed spacer sequence for yeasts and 16S rRNA gene for LAB, the isolates were grouped into three yeast isolates and four LAB …
Effect Of The Processing Parameters Of Electric Cooker On The Palatability Of Cooked Japonica Rice, Yang Yajing, Xia Shuqin, Yu Jingyang, Zhang Xiaoming, Fang Zhen, Li Jing, Su Ying
Effect Of The Processing Parameters Of Electric Cooker On The Palatability Of Cooked Japonica Rice, Yang Yajing, Xia Shuqin, Yu Jingyang, Zhang Xiaoming, Fang Zhen, Li Jing, Su Ying
Food and Machinery
In order to disclose the influence of processing parameters of electric cooker on the palatability of cooked japonica rice, the correlation between textureproperties, cooking characteristics and sensory quality was analyzed by partial least squares regression. The effect of processing parameters on the crucial physical and chemical indexes was also explored. Furthermore, the effect of the key processing parameters on the migration and distribution of water in the japonica rice kernel during the cooking process was investigated with the use of low field nuclear magnetic resonance. The results showed that the hardness and elasticity of texture properties and iodine blue value …
Hot Air Drying Characteristics And Mathematical Model Of Oat Potato Compound Noodles, Li Yebei, Ren Guangyue, Qu Zhanping, Li Lulu, Duan Xu, Zhang Ledao
Hot Air Drying Characteristics And Mathematical Model Of Oat Potato Compound Noodles, Li Yebei, Ren Guangyue, Qu Zhanping, Li Lulu, Duan Xu, Zhang Ledao
Food and Machinery
The hot air drying characteristics of oat potato noodles were investigated, and the compound noodles were prepared by using oat potato flour. The hot air drying characteristics of compound noodles were studied at different temperatures, air velocity and noodle thickness, and the mathematical model was established. The resulted show that the drying time will be shorter with the higher the drying temperature. Moreover, it was found that the bigger the air velocity was the smaller the noodles thickness was. Comparing with the air velocity, the temperature and the noodles thickness had more effects on the drying rate of the compound …
The Synergistic Antibacterial Effect Of Led Blue Light And Citric Acid Against Escherichia Coli, Yu Jianfeng, Xia Xiaolu, Cui Zhengwei, Chen Jian, Zhang Chuwei
The Synergistic Antibacterial Effect Of Led Blue Light And Citric Acid Against Escherichia Coli, Yu Jianfeng, Xia Xiaolu, Cui Zhengwei, Chen Jian, Zhang Chuwei
Food and Machinery
In order to develop a novel antibacterial method of food, the influences of the illumination intensity of LED blue light, the mass concentration of citric acid and temperature on the antibacterial property of Escherichia coli O157:H7 in nutrient broth were studied. The results demonstrated that under low temperature (12 ℃), the effect of LED blue light on the antibacterial property of Escherichia coli O157:H7 was better than that under room temperature (25 ℃), and the antibacterial efficiency increased with the increase of illumination intensity. Under low temperature, the influence of citric acid on E. coli O157:H7 was weak, but under …
Study On Bacteriostatic Activities Of Alkaloid Extract From The Inedible Parts Of The Eggplant, Liu Yanfang, Zhang Dexin, Ding Yinyin
Study On Bacteriostatic Activities Of Alkaloid Extract From The Inedible Parts Of The Eggplant, Liu Yanfang, Zhang Dexin, Ding Yinyin
Food and Machinery
The alkaloid extracts of the inedible parts from the eggplant in food were investigated by the acteriostatic experiment and stability experimentS. The common ability of bacteria inhibiting nine kinds of common spoilage microorganisms, and the influences of the heat treatment, pH value, ultraviolet irradiation, the concentration of sucrose and NaCl concentration on it were also studied. The results showed that the extract had good antibacterial effect on yeast, bacteria and mould, and a significant bacteriostatic effect was better than that of 0.5% potassium sorbate; the thermal stability of the extract was good under the temprature of 121 ℃, while the …
A High Sensitivity Non-Enzymatic Electrochemical Glucose Sensor Based On In-Sn@Nio Composite, Li Jiadan, Xu Hongmei, Zhao Xu
A High Sensitivity Non-Enzymatic Electrochemical Glucose Sensor Based On In-Sn@Nio Composite, Li Jiadan, Xu Hongmei, Zhao Xu
Food and Machinery
To further improve the performance of non-enzymatic electrochemical glucose sensor, a one-step in-situ oxidation method was used to prepare nickel oxide material directly grown on nickel foam. Moreover, the indium and tin ions were doped into the nickel oxide material during the growth process, and an In-Sn@NiO composite could be obtained. XPS measurement indicated that the indium and tin ions were successfully doped into nickel oxide material. Through the SEM images, the surface of the doped nickel oxide electrode showed a structure of nanorods instead of nanosheets. Compared with undoped material, the structures could benefit the transport of surface particles. …
The Structure Design Of Supercritical Fluid Continuous Extractor With Piston Bin Chain, Zhu Yongren
The Structure Design Of Supercritical Fluid Continuous Extractor With Piston Bin Chain, Zhu Yongren
Food and Machinery
In order to improve the intermittent operation efficiency of supercritical fluid extraction, continuous extractor of piston bin chain was designed which moved Inlet and discharge operations outside of solvent extraction process to realize the continuous extraction. With the study on different combination of the single, double O-ring and v-shaped dust block ring, the curve of different for dynamic seal pressure, leakage and wear trip were summarized. The effectiveness of the seal and wear trip was confirmed by using the simulation analysis of the O-ring contact reliability. Moreover, the extractor of different components in succession was also designed for fractional extracts …
Numerical Simulation And Optimization On Solid-Liquid Separation Performance Of Hydrocyclone, Wang Yong, Zeng Tao, Xu Yinxiang, Liu Shaobei, Zhang Changlian, He Yu
Numerical Simulation And Optimization On Solid-Liquid Separation Performance Of Hydrocyclone, Wang Yong, Zeng Tao, Xu Yinxiang, Liu Shaobei, Zhang Changlian, He Yu
Food and Machinery
Numerical simulation of the corn starch granule dynamics were performed by software of computational fluid mechanics to characterize the separation performance and separation process of hydrocyclone. The effects of parameters such as inlet velocity, split ratio, and feed concentration on separation efficiency of hydrocyclone were compared and analyzed, and the volume fraction distribution of different size starch granules in hydrocyclone was investigated. The response surface methodology (RSM) analysis of Box-Behnken experimental design to optimize parameters. The influence of inlet velocity, split ratio, and feed concentration on hydrocyclone separation efficiency were measured, and quadratic regression equations were constructed to examine the …
Kinematic Analysis And Simulation Of Noncircular Gear-Carden Circle Planetary Mechanism, Luo Jingbo, Li Meiqiu, Feng Xiaogang, Hua Jian
Kinematic Analysis And Simulation Of Noncircular Gear-Carden Circle Planetary Mechanism, Luo Jingbo, Li Meiqiu, Feng Xiaogang, Hua Jian
Food and Machinery
The Carden circle planetary mechanism has simple structure, high reliability and easy realization of reciprocating linear motion. According to the geometric characteristics of the Carden circle planetary mechanism, the necessary conditions for the continuous motion of the structure are derived. The displacement, velocity and acceleration function of the sine wave produced by the Carden circle planetary mechanism were obtained by motion analysis. In order to meet the requirements of Carden circle planetary mechanism of the engineering application, the size of the components under certain conditions, through a combination of noncircular gear transmission characteristics, driving Carden circle planetary mechanism using uniform …
Design Of The Terminal Actuator Of Kiwi Fruit Picking Manipulator, Wang Yilei, Chen Lin, Yi Liuzhou, Wei Xin, Tang Jian
Design Of The Terminal Actuator Of Kiwi Fruit Picking Manipulator, Wang Yilei, Chen Lin, Yi Liuzhou, Wei Xin, Tang Jian
Food and Machinery
Designed a terminal actuator for picking the fruit of early kiwifruit, and analyzed the performance and technical indexes of the terminal actuator of kiwifruit picking manipulator in motion, grasping and picking. The mechanical picking terminal actuator using rotary plus pull together, can realize the thoroughness of kiwifruit picking. For the packaging a bag the outside of the kiwi fruit in picking, the fruit wear is reduced in the process of picking under the minimum pressure to ensure that the fruit is not crushed.
Design Of Banana Picking Machine Structure With Guide Rail, Zhu Dongyun, Qu Junyuan, Xu Lueqiang, Zhang Baozhen, Ji Xiang
Design Of Banana Picking Machine Structure With Guide Rail, Zhu Dongyun, Qu Junyuan, Xu Lueqiang, Zhang Baozhen, Ji Xiang
Food and Machinery
To improve the picking efficiency, reduce labor, the cost of picking bananas, and the disability accident, etc., a kind of guide roller banana picking machine was designed. The key components of mobile, clamping and cutting devices were verified met the requirement of banana picking process. mechanization of banana fruit string picking was realized. The picking efficiency could be increased by 90% by using the mobile banana picking machine, compared with the traditional manual method.
The Application Of Remanufacturing Design In Food Machinery, Zhang Dan, Yu Fucai, Liao Pan, Zhou Chaobin, Cai Zongyan
The Application Of Remanufacturing Design In Food Machinery, Zhang Dan, Yu Fucai, Liao Pan, Zhou Chaobin, Cai Zongyan
Food and Machinery
This paper analyzes many key factors influencing the design of remanufacturing of food machinery. Based on the definition and characteristics of remanufacturing design, the remanufacturing design of some existing structures is improved by field investigation, so that the structure is more reasonable and the remanufacturing design principle of the moon cake automatic brush oil hole machine for innovative design. The face-to-face remanufacturing design maximi-zes the wealth of resources contained in waste food machinery and promotes a strategic approach to sustainable development.
Design On System For Fresh Products E-Commerce Packaging By Rfid, Ma Yecheng
Design On System For Fresh Products E-Commerce Packaging By Rfid, Ma Yecheng
Food and Machinery
To solve the problem of low efficiecy in the traditional artificial packaging for fresh products, a fresh products packaging system was designed based on RFID. Combining the RFID technology, the users’ interactive software and the database technology, the proposed system utilized the rapid writing and reading performance of RFID to improve packaging operation and sorting operation by writing and reading fresh products’ message, respectively. Therefore the system can enhance the intelligentize of the E-commerce enterprise. The test system verified by the instance can finish packaging and sorting operation for fifty boxes. Therefore the system can identify accurately RFID tag, and …
Establishment And Comparison Of Shelf Life Model About Quality Index And Colony Count Of Fresh-Cut Lettuce, Qiao Yongxiang, Xie Jing, Lei Hao
Establishment And Comparison Of Shelf Life Model About Quality Index And Colony Count Of Fresh-Cut Lettuce, Qiao Yongxiang, Xie Jing, Lei Hao
Food and Machinery
The influence of different temperature (0, 5, 10, 15 and 20 ℃) on its quality and total number of colonies of fresh-cut lettuce during storage was studied, and the chlorophyll content, vitamin C content and colony total were found decreased with the increase of temperature and storage time. Based on the experimental data, first order kinetic model of chlorophyll and vitamin C and Gompertz model of the total number of colonies were established to predict the shelf life. The results were as follows. Compared with the shelf life model SLD of the total number of colonies based on Arrhenius …
The Effect Of Chitosan/Nano-Silver Coating On The Egg Preservation, Wang Jing, Xu Dan, Yu Jialun
The Effect Of Chitosan/Nano-Silver Coating On The Egg Preservation, Wang Jing, Xu Dan, Yu Jialun
Food and Machinery
Nano-silver particles were prepared using the extract of citrus peels were added to chitosan solutions with weight ratios of 0.5%, 1.0%, and 2.0%, separately, as the composite coating solutions. Eggs were coated two times by the neat chitosan solution and composite coating solutions, separately, and was designated as CS, CS/Ag 0.5, CS/Ag 1.0, and CS/Ag 2.0, accordingly. They were stored with the two control groups (untreated eggs (CK1) and eggs washed by water (CK2) at 25 ℃ with the relative humidity of 70%. The appearance of internal content, weight loss, air cell height, specific gravity, albumen pH, Haugh unit (HU), …
The Effect Of D-Phenyllactic Acid Combined With Coating Treatment On Anti-Microbial And Preservation Of Grapes During Storage, Wan Yulian, Chen Liushun, Xie Dan, Zhu Yibo, Zhu Dongxing, Qi Bin
The Effect Of D-Phenyllactic Acid Combined With Coating Treatment On Anti-Microbial And Preservation Of Grapes During Storage, Wan Yulian, Chen Liushun, Xie Dan, Zhu Yibo, Zhu Dongxing, Qi Bin
Food and Machinery
The research was done in order to evaluate the effect of D-3-Phenyllactic acid (D-PLA) on preservation of grape and provide reference for SO2-free storage of table grapes. ‘Kyoho’ grapes were treated through post-harvest dipping before room temperature storage so that inhibitory potentials of microbial population on fruit surface were evaluated avoiding the fruit decay . The results showed that compared with the two control groups of purified water soakage and coating treatment, the D-PLA combined with coating treatment could effectively inhibit the growth of microorganism on fruit surfaces. It was found that the bacterial population were reduced by …
The Killing Effect Of Three Agents On Pseudomonas Syringae Pv. Actinidiae Of Pollen And Their Effect On Fruit Yield Of Kiwifruit, Cao Fan, Gao Guitian, Lei Yushan, Du Yinglin, Zhu Dan, Xu Yafen, Zhang Xiaoping, Li Chaozheng, Zhang Xin
The Killing Effect Of Three Agents On Pseudomonas Syringae Pv. Actinidiae Of Pollen And Their Effect On Fruit Yield Of Kiwifruit, Cao Fan, Gao Guitian, Lei Yushan, Du Yinglin, Zhu Dan, Xu Yafen, Zhang Xiaoping, Li Chaozheng, Zhang Xin
Food and Machinery
The kiwifruit pollen polluted by Psa（Pseudomonas syringae pv.actinidiae）in Shaanxi Zhouzhi was treated with solutions of ClO2, Benziothiazolinone and Kocide, and the effects of them on the sterilization rate of Psa, pollen viability and the impacts on fruit yield, single fruit weight and seed number were investigated. The results showed that after treating the kiwifruit pollen with ClO2, Benziothiazolinone and Kocide, the bactericidal rates of Psa were 99.7%, 99.6% and 99.4%, and the pollen viability was 62.2%, 50.1% and 51.2%, respectively. Compared with the control group, the pollen viability decreased by 0.5% (ClO2), 19.1% (Benziothiazolinone), …
Research On Online Detection For Jujube Surface Defects Based On Blob Analysis, Hai Chao, Zhao Fengxia, Sun Shuo
Research On Online Detection For Jujube Surface Defects Based On Blob Analysis, Hai Chao, Zhao Fengxia, Sun Shuo
Food and Machinery
In this paper, an online detection platform for jujube surface defects based on machine vision is designed to realize the automatic real-time measurement of full-surface information of jujubes. According to the characteristics of jujubes and their surface defects, the blob analysis algorithm in the color space was used to separate the jujubes from the background and identification of the surface defects of jujube model was proposed. The color space model and the segmentation threshold of different defect characteristics were given,the broken fruit, mold fruit, pulp head fruit, insect fruit and other typical jujubes surface defects identification was realized speedily and …
Active Evaluation Of Dna Protection To Oxidative Damage And Its Possible Mechanisms Of Vitexin In Vitro, Chen Ban, Li Dahuan, Li Xican
Active Evaluation Of Dna Protection To Oxidative Damage And Its Possible Mechanisms Of Vitexin In Vitro, Chen Ban, Li Dahuan, Li Xican
Food and Machinery
In order to study the DNA protection and possible mechanisms of vitexin, it was measured by using three spectrophotometric assays, including DNA protection, Fe2+-complexing, and Cu2+ reducing. In addition, its Fe2+-complexing reaction was also analyzed using UV-Vis spectra. The results showed that the IC50 values of vitexin were (919.6±23.6), (9.3±1.2) and (421.7±29.2) μmol/L, respectively, for DNA protection assay, Fe2+-complexing assay, and Cu2+ reducing assay. When mixed with Fe2+, vitexin gave a UV-Vis peak at 554 nm \[molar absorptivity ε=2 680.74 L/(mol·cm)\]. In conclusion, vitexin can effectively protect DNA from …