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Articles 361 - 390 of 531
Full-Text Articles in Food Biotechnology
Study On The Pasting, Rheological And Gelatinization Properties Of Sweet Potato/Corn Starch Blend, Zhang Dandan, Liu Xiaokang, Ma Liping, Zhang Xiaoyu
Study On The Pasting, Rheological And Gelatinization Properties Of Sweet Potato/Corn Starch Blend, Zhang Dandan, Liu Xiaokang, Ma Liping, Zhang Xiaoyu
Food and Machinery
This research studied the characteristics of paste, rheology and gelatinization of sweet potato/maize starch mixtures in different proportions(0∶100; 25∶75; 50∶50; 75∶25; 100∶0). The pasting results showed that the pasting temperature of corn starch (77.7 ℃) was higher than that of sweet potato starch (73.2 ℃), and the peak viscosity of sweet potato starch (513 BU) was greater than that of corn starch (281 BU); The breakdown and setback were in between two kinds of starch. The dynamic frequency scanning tests showed that the elastic modulus of corn starch was about four times as that of sweet potato starch, and the …
Effect Of Supplementing Rutin On Quality And Antioxidant Capacity Of Low-Fat Yoghurt, Hou Caiyun, Guo Xiulan, Peng Jiaxuan, Lu Yurong
Effect Of Supplementing Rutin On Quality And Antioxidant Capacity Of Low-Fat Yoghurt, Hou Caiyun, Guo Xiulan, Peng Jiaxuan, Lu Yurong
Food and Machinery
Based on skimmed milk, the effects were investigated on supplementing different concentrations of rutin (0.015%, 0.020%, 0.025% and 0.030%) in fermentation time, acidity, water holding capacity, sensory quality, antioxidant capacity and microbe numbers of low fat yogurt. The results showed that the addition of 0.015%～0.025% rutin increased the water holding capacity and the state sensory score of yoghurt (P＜0.05) compared with the control. With the rutin amount increasing, the rutin contents and antioxidant capacity were gradually increased in yoghurt, and they were significantly enhanced when the amount was more than 0.015%. The numbers of fermented bacteria were reduced as the …
Identification Of Glucosinolate In Different Varieties Of Broccoli Leaves Baesd On Hplc-Q-Tof-Ms Technology, Peng Pei, Tianyan, Deng Fangming, Qing Zhixing
Identification Of Glucosinolate In Different Varieties Of Broccoli Leaves Baesd On Hplc-Q-Tof-Ms Technology, Peng Pei, Tianyan, Deng Fangming, Qing Zhixing
Food and Machinery
A method for identification of glucosinolate in three kinds of cruciferous vegetable leaves was developed by using HPLC-Q-TOF-MS. Firstly, the mass spectrometry fragmentation pathways of two standard glucosinolates was studied. The bond of glucose, sulfated thiohydroximate and R-group was easily fractured and the rearrangement reaction was observed for the forming the fragment ions. Then, the structure of 8 glucosinolates including 3-(methylsulfinyl) propyl (1), 4-(methylsulfinyl) butyl (2), 3-butenyl (3), 4-hydroxybenzyl (4), 1-hydroxyindol-3-ylmethyl (5), Indol-3-ylmethyl (6), 1-methoxyindol-3-ylmethyl (7), 6-(methylsulfonyl) hexyl glucosinolate (8) were identified based on the fragmentation pathways of two standard glucosinolates, There were 4 kinds of glucosinolate (1, 2, 4, …
Pma-Qpcr For Detecting Live Bacteria Of Shaanxi Kiwifruit Cancer Dominant Pathogen, Xiao Yan, Liu Yunhong, Gao Guitian, Cao Fan, Ma Yanping, Zhao Wuqi, Lei Yushan
Pma-Qpcr For Detecting Live Bacteria Of Shaanxi Kiwifruit Cancer Dominant Pathogen, Xiao Yan, Liu Yunhong, Gao Guitian, Cao Fan, Ma Yanping, Zhao Wuqi, Lei Yushan
Food and Machinery
Combining Propidium Monoazide Bromide (PMA) with real-time quantitative (qPCR) to detect the number of the live bacteria of kiwifruit cancer dominant pathogen in Shaanxi province. The optimal condition for PMA-qPCR to distinguish between live and dead ulcer bacteria was determined by optimizing the optimum concentration of PMA, incubation time and light exposure time. The results showed that all Psa were killed when treated by boiling water bath at 98.3 ℃ for 13 min. When the concentration of dead Psa was 1×107 CFU/mL, the suitable concentration of covalent crosslinking between PMA and dead Psa was 105 μg/mL, the best incubation …
Establishment And Comparison Of Htlcs And Hplc For Detecting The Luteolin, Apigenin And Acacetin In Chuju Chrysanthemum, Zhou Guoliang, Cai Yuru, Li Sasa, Jian Qian, Feng Shunli, Qing Meisong, Yu Hao
Establishment And Comparison Of Htlcs And Hplc For Detecting The Luteolin, Apigenin And Acacetin In Chuju Chrysanthemum, Zhou Guoliang, Cai Yuru, Li Sasa, Jian Qian, Feng Shunli, Qing Meisong, Yu Hao
Food and Machinery
Taking the luteolin, apigenin and carnelin in the chrysanthemum as the determination index, the high-performance thin-layer scanning method (HTLCS) and high-performance liquid chromatography (HPLC) were used to determine the linear relationship between each method. The linear relationship and range of each method were investigated. The results showed that the established HTLSC and HPLC methods met the requirements, and the linear relationship was good, RE<3%. However, there was no significant difference between the two methods (P>0.05). The method of establishing HTLCS and HPLC method was reasonable. The determination of three components of luteolin, apigenin and acacetin could be carried out by using HTLCS instead of HPLC.
Detection Of The Ph Value Of Cigarette Smoke In Simulated Oral Environment, Li Huaiqi, Qiu Jianhua, Li Guozheng, Li Qian, Huang Pei, Chcn Xiao, Yang Chen, Wang Yong, Liu Jinxiao, Wang Ning, Ma Yan, Luo Zhen
Detection Of The Ph Value Of Cigarette Smoke In Simulated Oral Environment, Li Huaiqi, Qiu Jianhua, Li Guozheng, Li Qian, Huang Pei, Chcn Xiao, Yang Chen, Wang Yong, Liu Jinxiao, Wang Ning, Ma Yan, Luo Zhen
Food and Machinery
To evaluate the pH value of mainstream cigarette smoke (MCS) in the simulated oral environment, with Cambridge filter to collect mainstream cigarette smoke particulate, oral solution by simulating shock to extract filter, pH composite electrode to determinate pH value of extraction solution, and set up a method to measure the pH of MCS. Correlation analysis was made between the pH and the contents of routine chemical components in MCS, between pH and the sensory evaluation of MCS. The results showed that: ① the pH value of MCS was highly correlated with the total particulate matter, tar, nicotine and H2O content …
The Value And Enlightenment Of Japanese Food Safety Basic Law, Wu Lijun
The Value And Enlightenment Of Japanese Food Safety Basic Law, Wu Lijun
Food and Machinery
The Japanese Food Safety Basic Law establishes a traceability quality assurance system for the whole process of food safety in terms of legislative content, and constructs a consistent food safety regulatory organization system and food safety standards. And the implementation of a severe punishment system for food safety-related illegal acts fully reflects the effectiveness and flexibility of food safety supervision, which is based on the effective protection of national health and pays attention to the effectiveness and flexibility of food safety supervision. And the legislative value of ensuring the matching of food safety responsibility with harmfulness and so on. In …
Dimension Of Resolving Administrative Punishment Disputes In The New 《Food Safety Law》, An Yonghua
Dimension Of Resolving Administrative Punishment Disputes In The New 《Food Safety Law》, An Yonghua
Food and Machinery
The provisions of the new Food Safety Law on administrative penalty have changed from individual-oriented to legal person-oriented, the intensity of punishment has increased and the number of punished objects for the same illegal act has increased, which is the institutional motivation for many administrative penalty disputes that did not exist before. In the practice of administrative penalties for food safety, the increasing possibility of abusing discretion by administrative supervision departments, the lack of operational rules and standards for administrative penalties, and the lack of scientific and unified hearing procedures are the practical mechanisms that may lead to administrative penalty …
Research On Cooperative Mechanism Of Food Safety Supervision In China, Ren Fuying
Research On Cooperative Mechanism Of Food Safety Supervision In China, Ren Fuying
Food and Machinery
In recent years, China's food safety problems are frequent, and the social impact is bad. Lack of cooperative spirit, unbalanced risk distribution and widespread soft budget constraints among various regulatory bodies lead to fragmentation in the fields of responsibility concept, regulatory bodies, resource allocation, system reform and so on. The holistic governance theory provides beneficial enlightenment for solving the above problems.
Numerical Simulation Of Meshing Co-Rotating Twin Screw Extrusion Process Under Non-Isothermal Conditions, Zhao Yulian, Li Xin, An Qi, Huang Zhigang
Numerical Simulation Of Meshing Co-Rotating Twin Screw Extrusion Process Under Non-Isothermal Conditions, Zhao Yulian, Li Xin, An Qi, Huang Zhigang
Food and Machinery
The SolidWorks 3D modeling software was used to construct the meshing co-rotating twin-screw physical model. By changing the rotational speed of the PLA processed by the screw extruder, the non-isothermal flow analysis was used to carry out the corresponding numerical simulation in the polyflow software. Compare the effect of speed on the processing of PLA. The numerical results show that under non-isothermal conditions, the temperature increases linearly in the direction from the inlet to the outlet, that is, in the extrusion direction. On the Z-axis section, the temperature gradually increases outward in the radial direction. By comparing the flow field …
Reserch On Simulation Of Flow Field In Main Press Section Of Single Screw Press Based On Fluent, Gu Jin, Huang Zhigang, Mi Guoqiang, Hu Shuzhen
Reserch On Simulation Of Flow Field In Main Press Section Of Single Screw Press Based On Fluent, Gu Jin, Huang Zhigang, Mi Guoqiang, Hu Shuzhen
Food and Machinery
In order to study the flow field distribution and variation law of the interaction between oil and screw in the chamber of a single screw press, a physical model of the screw press and the fluid field was established. In Fluent software, k-e model and SIMPLEC solver are used to solve the finite element simulation. The distribution of pressure field and velocity field of oil in the main pressing section is obtained. Through fluid-structure coupling analysis, the stress and deformation of the screw under oil extrusion are obtained, and the location where the screw is prone to large deformation and …
Influence Of Different Pressure On Heat Transfer Of Nozzle With Different Sizes, Gu Hanwen, Xie Jing, Wang Jinfeng
Influence Of Different Pressure On Heat Transfer Of Nozzle With Different Sizes, Gu Hanwen, Xie Jing, Wang Jinfeng
Food and Machinery
Food industry is demanding higher and higher quality of frozen food, and the quickfreezer can well meet this requirement. In this study, the internal flow field of quick freezer with slit nozzle type was taken as the research object.Three different sizes of nozzle structures based on inlet pressure of 190 Pa, 170 Pa and 160 Pa, numerical simulation and field test of computational fluid dynamics (CFD) were used to compare the differences of internal flow field and heat transfer characteristics of three nozzle structures under different pressure conditions. The results showed that the outlet wind velocity, Nusselt number and uniformity …
Study On The Performance Of Constant Temperature Drying Mode Of Multifunctional Heat Pump Drying Device, Mu Huan, Tang Lan, Sun Yanhong
Study On The Performance Of Constant Temperature Drying Mode Of Multifunctional Heat Pump Drying Device, Mu Huan, Tang Lan, Sun Yanhong
Food and Machinery
In order to promote the application of heat pump drying technology, a multifunctional heat pump drying device with heating was designed. The conventional drying, constant temperature drying, and various operating modes were refrigerated, and the corresponding experimental bench was set up to test the performance of the constant temperature drying mode. The air supply temperature of the heat pump drying device and the bypass rate of the drying medium were adjusted by the control system, and the drying experiment was carried out under different operating conditions to test the effects on the wet cotton cloth. The results showed that the …
Design Of The On-Line Continuous Cutting Equipment Foryoung Coconut, Zhang Cong
Design Of The On-Line Continuous Cutting Equipment Foryoung Coconut, Zhang Cong
Food and Machinery
The young coconut cutting technology was studied and the new automatic processing equipment was designed. The equipment could transport young coconuts with fixed spacing. In the process of operation, realized the synchronous cutting of the cylindrical surface and the conical top of the fruit and the cutting and separating of the ends. Finally the product was formed. The design scheme, key structural and technical principle of this device was also detailed. In the experiment, the young coconut with transverse diameter of φ150~160 mm was used as the processing object, and the products with cylindrical diameter of 130 mm and height …
Optimum Design And Analysis Of Yuba Cutting Tool, Du Changqiang, Xu Liangyuan
Optimum Design And Analysis Of Yuba Cutting Tool, Du Changqiang, Xu Liangyuan
Food and Machinery
The Solidworks software is used to analyze the statics and modal of the circular cutter and the straight blade knife. In the same test condition, the mass and volume wear tests of circular and straight-edged cutting tools were carried out, and the data of stress, strain, displacement and wear about the two kinds of shape cutting tools in the operation were obtained. Through comprehensive analysis, it is found that the straight blade flat cutter has less wear and better stability, and is more suitable for continuous mechanized cutting. The straight blade flat cutter is preferably selected as the main cutting …
Germicidal Effects Of Ultraviolet On Condensed Milk Barrel And Its Dynamic, Zhang Weiwei, Sun Yanhui, Wei Haiyang, Jia Xiaoli, Liu Shulan, Gu Haiyang
Germicidal Effects Of Ultraviolet On Condensed Milk Barrel And Its Dynamic, Zhang Weiwei, Sun Yanhui, Wei Haiyang, Jia Xiaoli, Liu Shulan, Gu Haiyang
Food and Machinery
An innovation UV irradiation device was used to detect the germicidal efficacy of UV irradiation on microorganisms inside the condensed milk barrel. In terms of germicidal rates, experiments were conducted to investigate the disinfecting feasibility and the effectiveness of ultraviolet under 60 experimental conditions, which were formed by 4×5×3 factorial combinations of radiant intensity, radiant time and radiant distance. The results indicated the germicidal rate was positively correlated with the radiant intensity, radiant time and radiant distance. Meanwhile, it was up to 99.9% for 90 second by UV irradiation in the same light with the radiant intensity above 90 μW/cm …
Analysis Of Packaging Design Elements Based On Eye Tracking Technology And Quantitation Theory, Zhang Yue, Hou Yadan, Li Hui
Analysis Of Packaging Design Elements Based On Eye Tracking Technology And Quantitation Theory, Zhang Yue, Hou Yadan, Li Hui
Food and Machinery
In order to design packaging that meets the consumer's perceptual needs, we use eye tracking technology and quantitation theory type I to study the key design factors that influence consumer emotions through eye movement indicators. The evaluation of kansei image of consumers is obtained through semantic difference method. The application of quantitation theory type I was used to establishes the relationship betweenkansei image and design elements and constructs mathematical models to auxiliary packaging design. The case study of tea packaging design shows that the method was accurate and feasible.
Effects Of Antioxidants On Properties And Lipid Oxidation Of Partially Frozen Storageloach, Lu Xiaochuan, Wang Xiaojun, Shang Yongbiao
Effects Of Antioxidants On Properties And Lipid Oxidation Of Partially Frozen Storageloach, Lu Xiaochuan, Wang Xiaojun, Shang Yongbiao
Food and Machinery
The effects of different treatments including clove extract，phystic acid，rapeseed，BHT and VE on properties and lipid oxidation of partially frozen storage（-2.5 ℃）loach were studied. The results showed that, with the prolongation of storage time, the sensory comprehensive score of different treatment groups decreased gradually; the pH value first descendedand rose; juice loss showed an increasing trend; the shear force value declined significantly (P<0.05); TVB-N values increased, and TVB-N values of all treatment groups were less than the maximum 20 mg/100 g at 24 d, in the acceptable range; the values of thiobarbituric acid and peroxide of the loach increased significantly (P<0.05); the saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) contents showed an increasing trend, and the relative content of polyunsaturated fatty acid (PUFA) decreased. The trend of all the above treatment groups was better than the control group. With the comprehensive analyses, the results showed that the shelf life of the control group was 8~12 days, and the antioxidant group could be 20~ 24 days, under the partially frozen condition. It was also found that the phytic acid, BHT and VE showed stronger antioxidant capacity in the treated groups, with more effective inhibition of the oxidation of unsaturated fatty acids and better maintaining of the food quality and processing performance.
Preparation Of Kiwi Fruit Seed Oil Micro-Emulsion And Its Shelf Life Prediction, Cai Chengchen, Zhu Shiye, Xiong Wuguo, Li Jiaxing, Yi Qian, Wei Zilu
Preparation Of Kiwi Fruit Seed Oil Micro-Emulsion And Its Shelf Life Prediction, Cai Chengchen, Zhu Shiye, Xiong Wuguo, Li Jiaxing, Yi Qian, Wei Zilu
Food and Machinery
Taking kiwi fruit seed oil as raw material, the quasi three element phase diagram method was used to prepare the micro-emulsion and its stability was analyzed to predict its shelf life. For the purpose, the quasi-ternary phase diagram of kiwi fruit seed oil micro-emulsion in the presence of surfactant is 1,2-propylene glycol, preparation temperatures was 30 ℃ and different proportion of kiwi fruit seed oil to IPM, Tween 80 to Span 80 and Km value was constructed by calculating and comparing the size of the micro-emulsion area. Taking peroxide values(POV) as stability evaluation index, the antioxidant stability effects of kiwi …
Study On The Manufacture Of Potato Yogurt And Its Quality Chenge During Storage, Guo Jingjing, Li Bin
Study On The Manufacture Of Potato Yogurt And Its Quality Chenge During Storage, Guo Jingjing, Li Bin
Food and Machinery
The potato yogurt was developed with milk powder and potato as raw materials. The effects on the fermentation process of yogurt were studied, including fermentation time, fermentation temperature and inoculation amount, and the optimum fermentation conditions were determined. The influence of stirring speed, stirring time and the amount of potato pulp addition on the mixing process was also studied, and the optimum technological conditions of agitation were determined. The moisture content, pH, acidity, water holding capacity, texture and rheology of potato yogurt during storage were determined, and the quality changes during storage were studied. Results: The optimal fermentation conditions were: …
Identification Group Of Fertilized Eggs And Infertile Eggs In Early Hatching Stage Based On Machine Vision, Wu Linfeng, Yu Huaixin, Zhu Zhihui
Identification Group Of Fertilized Eggs And Infertile Eggs In Early Hatching Stage Based On Machine Vision, Wu Linfeng, Yu Huaixin, Zhu Zhihui
Food and Machinery
In the early stage of incubation, the infertile eggs still have certain edible value, and if removed earlier, they can not only reduce economic losses, but also avoid the impact on other normally hatched eggs. In order to solve the problem of online detection of group eggs information，this paper uses machine vision technology to detect the fertilization information of group chicken eggs based on industrial egg trays for the first time. The whole eggs were directly put into the detection device from the incubator to obtain the group egg images, which reduced unnecessary damage to the eggs and improves the …
Effect Of Salicylic Acid Treatment On Fresh-Keeping Of Baby Gingers, Fu Yunyun, Jiang Cheng, Yan Xiaoqian, Yuan Bo, Liu Xiaoping, Liu Lu, Li Jie, Chen Anjun
Effect Of Salicylic Acid Treatment On Fresh-Keeping Of Baby Gingers, Fu Yunyun, Jiang Cheng, Yan Xiaoqian, Yuan Bo, Liu Xiaoping, Liu Lu, Li Jie, Chen Anjun
Food and Machinery
In order to study the effect of salicylic acid on preservation of postharvest baby gingers, different concentrations of salicylic acid (10, 15, 20 mmol/L), stored at (11±1) ℃, was used to investigated the effect on the quality of baby gingers. The results showed that the treatment of salicylic acid could delay the weight loss rate, color difference, hardness and brittleness of the gingers during the storage. Moreover, salicylic acid could inhibit the reduction of total phenolics, and flavonoids. In general, treatment of with 15 mmol/L salicylic acid worked best.
Comparison Of Functional Components And Antioxidant Activities In Jaboticaba Wine And Grape Wine, Qiu Shanlian, Zheng Kaibin, Lin Baomei, Zhang Shuhe
Comparison Of Functional Components And Antioxidant Activities In Jaboticaba Wine And Grape Wine, Qiu Shanlian, Zheng Kaibin, Lin Baomei, Zhang Shuhe
Food and Machinery
In order to understand the differences of functional components and antioxidant activities in dry red jaboticaba wine and dry red grape wines, total polyphenols, total flavonoids, resveratrol, tannins, phenolic acids, vitamins, anthocyanins and minerals contents in wine were determined, and the antioxidant activities were investigated by using the methods including DDPH, ABTS, phenanthroline and FRAP. Results showed that the varieties and contents of the functional components of dry red jaboticaba wine and two kinds of dry red grape wine (a French dry red wine and a domestic dry red wine) have their own characteristics and advantages. The contents of gallic …
Study On Antioxidant Capacity Of Selenium-Substance Form Cardamine, Du Chaodong, Zhu Song, Yu Tian, Cong Xin, Chen Shangwei
Study On Antioxidant Capacity Of Selenium-Substance Form Cardamine, Du Chaodong, Zhu Song, Yu Tian, Cong Xin, Chen Shangwei
Food and Machinery
The 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·), hydroxyl free radical (OH·), 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical (ABTS+·) and superoxide radical (O-2·) scavenging ability were selected as the four indicators to evaluate the in vitro antioxidant properties of different selenium-containing substances, and compared with selenium-enriched yeast (SY) and non-selenium-enriched peptides and inorganic selenium mixture (SPIS).The results showed that SPI had the strongest ability to scavenge four kinds of free radicals, and its DPPH·, OH·, ABTS+· and O-2· scavenging rates were 87.5%, 50.3%, 99.7% and 45.7%. The weakest sample was IS, and its radicals …
Optimization Of Low Temperature Pressing Technology And The Analysis Of Physicochemical Indexs Of Basil Seed Oil, Li Tian, Guo Qin, Duan Yuquan, Li Qingpeng, Sun Zhigao, Wang Qiang
Optimization Of Low Temperature Pressing Technology And The Analysis Of Physicochemical Indexs Of Basil Seed Oil, Li Tian, Guo Qin, Duan Yuquan, Li Qingpeng, Sun Zhigao, Wang Qiang
Food and Machinery
On the basis of single factor experiment, response surface methodology was used to optimize the low-temperature pressing process of basil seed oil, and physicochemical indexes, including color, water content and volatile matter, acid value, peroxide value, oxidation induction time and fatty acid composition of basil seed oil, were detected. The results showed that the preheating temperature and the time of preheating and pressing had significant effects on the oil yield of Basil seeds under certain pressing pressure and temperature. The optimum preparation conditions of basil seed oil were pressing with pressure 41 MPa at 50 ℃ for 1.7 h, and …
Preparation Of Water-Soluble Resveratrol/Hp-Β-Cd Microcapsule By Spray Drying Method, Tang Hongwei, Kuang Chuntao, Xiang Shu, Li Xiangzhou, Yang Ting, Yi Xiangguang
Preparation Of Water-Soluble Resveratrol/Hp-Β-Cd Microcapsule By Spray Drying Method, Tang Hongwei, Kuang Chuntao, Xiang Shu, Li Xiangzhou, Yang Ting, Yi Xiangguang
Food and Machinery
Hydroxypropyl-β-cyclodextrin (HP-β-CD) was used to improve water solubility of Res. The preparation conditions of Res/HP-β-CD microcapsule by spray drying method were optimized, and Res/HP-β-CD microcapsule was confirmed by UV, IR and SEM. The results showed that optimum preparation conditions of Res/HP-β-CD microcapsule were mass ratio of Res to HP-β-CD for 1∶5, stirring at 30 ℃, feed flow rate for 2.1 mL/min and inlet-air temperature for 140 ℃. The rate of drug-loading and the solubility of Res were 15.18% and 12.75 g/L, respectively, under the optimum conditions. UV, IR and SEM tests of Res/HP-β-CD microcapsule demonstrated that the aqueous solubility of …
Study On The Stability Of Barley Grass Beverage, Chen Weifeng, Fan Liuping
Study On The Stability Of Barley Grass Beverage, Chen Weifeng, Fan Liuping
Food and Machinery
The effects of stabilizer and homogenization technologies on the stability of barley seedling beverage were studied in this paper. The optimal formulation of compound stabilizers was determined by orthogonal test with TSI as the index. And the effects of homogenization times and pressure on stability index, particle size, Zeta potential and viscosity of barley grass beverage at fixed temperature were studied. The optimum formulation was as follows: konjac gum 0.11%, xanthan gum 0.04%, CMC 0.20%, gellan gum 0.06%, MCC 0.10%, homogenized once under 30 MPa at 65 ℃. Under this technological conditions, the TSI is 0.4, the viscosity is 37.22 …
Optimization On The Formula Of The Compound Vermicelli Frompurple Potato Starch By D-Optima Mixture Design, Zeng Xuedan, Zhang Can, Wang Zhangying, Jiang Guangyang, Shen Guanghui, Wu Hejun, Chen Anjun, Li Shanshan, Zhang Zhiqing
Optimization On The Formula Of The Compound Vermicelli Frompurple Potato Starch By D-Optima Mixture Design, Zeng Xuedan, Zhang Can, Wang Zhangying, Jiang Guangyang, Shen Guanghui, Wu Hejun, Chen Anjun, Li Shanshan, Zhang Zhiqing
Food and Machinery
In order to optimize the quality of vermicelli of purple potato starch, the formula of five kinds of starch from purple potato, sweet potato, tapioca, potato and purple potato residue powder, were investigated with the D-optimal mixture design. The principal component analysis and dimensionless normalization method were used to comprehensively assess the quality of vermicelli from purple potato starch. During the mixture design experiment, the linear regression models were built based on the response values of the three synthesis scores of the texture characteristics (T1), cooking characteristics (T2) and sensory characteristics (T3). The results …
Study On The Effect Of Compressed Synthetic Food On Human Exercise Ability, Peng Yiteng
Study On The Effect Of Compressed Synthetic Food On Human Exercise Ability, Peng Yiteng
Food and Machinery
Selected 12 persons with relatively similar physiological indexes, and analyzed the effects of compressed diets on the exercise capacity of ordinary diets and the 90 military dry foods by using self-control and cross-balanced experimental design methods. The persons were fed two groups of foods with different nutrients for exercise, training, recovery of blood glucose levels, blood lactate concentration, blood lactate clearance, heart rate changes, changes in related hormone levels, and different oxidation changes to evaluate the effect of synthetic foods on the body's ability to exercise. The experimental results show that compressed synthetic foods have obvious superiority in terms of …
Influence Of Two Sport Food On Human Body Movement Ability, Huang Guoyang
Influence Of Two Sport Food On Human Body Movement Ability, Huang Guoyang
Food and Machinery
In this study, 30 male athletes were used to evaluate the effects of two different nutrient composition sports foods on human exercise performance, physical fitness recovery, and fatigue level through crosstrial and self-control experiments. The test results showed that: in the case of fasting blood glucose at the same level, the blood sugar concentration of sport food A was higher than sport food B after 20 minutes of consumption, while blood sugar concentration is higher than sport food B after 60% VO2max exercise 50 minutes. After exhaustive training, the lactic acid scavenging efficiency of sport food A was significantly …