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Articles 391 - 420 of 531
Full-Text Articles in Food Biotechnology
Research Progress Of Flavor Bacteria In Soy Sauce Fermentation, Xu Yantao, Zhou Kai, Jiang Xuewei, Liang Shengnan, Zhang Wei, Peng Dong, Zhou Shangting, Luo Xiaoming
Research Progress Of Flavor Bacteria In Soy Sauce Fermentation, Xu Yantao, Zhou Kai, Jiang Xuewei, Liang Shengnan, Zhang Wei, Peng Dong, Zhou Shangting, Luo Xiaoming
Food and Machinery
The flavor materials of soy sauce are formed by the metabolism of microorganism. Reviewed the flavor bacteria, flavor substances of soy sauce and relative research method. Furthermore, the research direction and development of flavor bacteria in soy sauce has also been analyzed, which provided a strong assurance for the production of high quality soy sauce with safety, health and rich mellow flavor.
Progress Of Analytical Methods For Antibiotic Residues In Plant-Derived Food, Zhou Jie, An Jiao, Dong Chao, Zhao Jing, Zhang Yaohai, Jiao Bining
Progress Of Analytical Methods For Antibiotic Residues In Plant-Derived Food, Zhou Jie, An Jiao, Dong Chao, Zhao Jing, Zhang Yaohai, Jiao Bining
Food and Machinery
In order to assess the health risks of antibiotic exposure to humans, it is needed to establish the rapid screening and confirmation testing methods for antibiotic residues in plant samples. This paper briefly introduces the registration and limit standards of agricultural antibiotics in China, the origin and accumulation of antibiotics in plant-derived foods, especially the present pretreatment and detection techniques of antibiotic residues in plant-derived foods, and prospects the work in this field.
Research Progress In Health Function And Product Development Of Bee Pollen, Zheng Hui, Liang Qianqian, Chen Xiping, Cui Zhaowei, Li Yinxia, Li Shunxiang, Yang Yong
Research Progress In Health Function And Product Development Of Bee Pollen, Zheng Hui, Liang Qianqian, Chen Xiping, Cui Zhaowei, Li Yinxia, Li Shunxiang, Yang Yong
Food and Machinery
This review summarized the health functions of bee pollen in strengthening the immune system, antioxidation, inhibiting tumor, reducing blood glucose, preventing benign prostatic hyperplasia, protecting of hepatocytic injury, anti-inflammatory and inhibition of brown pigment production. Moreover, the main problems in the development of bee pollen, such as wall-breaking and sensitization were also analyzed. The development status and technical reserve status in food, health care products and pharmaceuticals using bee pollen were briefly described, and this provided basis and reference for the development and utilization of bee pollen resources.
Miami Craft Brewery Collection, David Lanster
Miami Craft Brewery Collection, David Lanster
Library Research Scholars Program 2018-2019
The Miami food scene - including restaurants, breweries, bakeries, and distilleries - is in a state unlike any it has experienced before. Fueled by innovators in cuisine and tangible public excitement, it is an unprecedented time in terms of both quantity and quality for South Floridians to eat and drink. The Miami Craft Brewery Collection effort within the Special Collections hopes to document and celebrate the rise of Craft Brewing in Miami through the collection of brewery documents, advertising ephemera, bottles/labels, actual beer, and oral histories from prominent leaders in the field.
Simultaneous Uplc-Ms/Ms Analysis Of Lovastatin And Its Analogue For Functional Foods, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wang Bin, Cao Qi, Wu Wanqin
Simultaneous Uplc-Ms/Ms Analysis Of Lovastatin And Its Analogue For Functional Foods, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wang Bin, Cao Qi, Wu Wanqin
Food and Machinery
A ultra-high performance liquid chromatography-tandem mass spectrometric (UPLC-MS/MS) assay method has been developed and fully validated for the simultaneous quantification of lovastatin, simvastatin, mevastatin, lovastatin sodium hydroxide, dehydro lovastatin. The samples were extracted with methanol and separated on a Waters Acquity HSS T3 column. The mobile phase consisting of 0.1% aqueous formic acid solution and acetonitrile using gradient elution at a flow rate of 0.3 mL/min. The positive and negative ions were scanned simultaneously. The multiple reaction monitoring (MRM) mode was used for detection. The results showed that the five compounds were separated well within five minutes. The limits of …
Effect Of The Degree Of Amylopectin Polymerization On Physicochemical Properties Of Jackfruit Seed Starch, Zhang Yutong, Zhang Yanjun, Zhu Kexue, Xu Fei, Li Shize, Wu Gang, Tan Lehe
Effect Of The Degree Of Amylopectin Polymerization On Physicochemical Properties Of Jackfruit Seed Starch, Zhang Yutong, Zhang Yanjun, Zhu Kexue, Xu Fei, Li Shize, Wu Gang, Tan Lehe
Food and Machinery
The amylose and amylopectin were separated by jackfruit seed starch (JFSS), and the same amylose (50%) was mixed with five different types of amylopectin to prepare JFSS (M1′, M5′, M6′, M11′, and BD′) with different degree of amylopectin polymerization. The effect of the degree of amylopectin polymerization on physicochemical properties of JFSS was investigated. M1′ had the lowest degree of amylopectin polymerization (189 506), while BD′ had the highest (431 481). As the degree of amylopectin polymerization increased, the syneresis, gelatinization enthalpy, peak viscosity, trough viscosity, breakdown, final viscosity, setback, relative crystallinity, and absorbance ratios of the five JFSS samples …
Effect Of Wheat Flour Characteristics On The Quality Of Buckwheat Chinese Steamed Bread Premix, Zheng Yujiao, Guo Xiaona, Zhu Kexue
Effect Of Wheat Flour Characteristics On The Quality Of Buckwheat Chinese Steamed Bread Premix, Zheng Yujiao, Guo Xiaona, Zhu Kexue
Food and Machinery
The basic properties, dough rheological properties and fermentation characteristics of 8 different wheat flours were determined, and the buckwheat Chinese steamed bread（CSB）was prepared by using the buckwheat CSB premix prepared by the method. The specific volume, texture characteristics and sensory quality of the buckwheat CSB were determined. To explore the effect of wheat flour characteristics on the quality of buckwheat CSB premix. The results showed that wheat flour of the content of wet gluten was between 33% and 34%, the protein content was between 11% and 12% had less protein weakening, the dough formation time and stability time were longer, …
Detection Of Hydroxyapatite In Milk Powder, Zhu Lixian, Lin Qinbao, Zhong Huaining, Wang Liang, Pan Jingjing
Detection Of Hydroxyapatite In Milk Powder, Zhu Lixian, Lin Qinbao, Zhong Huaining, Wang Liang, Pan Jingjing
Food and Machinery
The milk powder was dissolved in ultrapure water, and the inorganics-rich components in the milk powder were extracted after ultrasonication, centrifugation and vacuum freeze-drying, and the inorganics-rich components in the milk powder were qualitatively analyzed by X-ray powder diffraction (XRD) and Fourier transform infrared spectroscopy. In addition, different concentrations of needle-like nano-hydroxyapatite reference standard were added to the blank milk powder sample, and the same prelimina-ry treatment and analysis as the milk powder samples was carried out. The morphology and nano-size of the inorganics-rich components in sample 1 and spiked sample were characterized by scanning electron microscopy (SEM) and transmission …
Change In The Quality Of Coix Seed During Storage, Luan Linlin, Lu Hongmei, Chen Li, Yang Fengyi, Wu Yuzhang, Mou Cancan
Change In The Quality Of Coix Seed During Storage, Luan Linlin, Lu Hongmei, Chen Li, Yang Fengyi, Wu Yuzhang, Mou Cancan
Food and Machinery
The aim of the study was to explore quality of coix seed grown in Xingren, Guizhou (China) during storage. The results indicated that, color, ordor, main contents and correlate indexs of coix seed changed significantly during storage, which reflect the quality of coix seed decreases. Results: the color of coix seed changed with storing time lengthening. Original milky white, glossy coix seed became dimmed with yellowish and grayish with storing period lengthens. The odor was also from the original sweet aroma, which was ultimate rancidity. The rancidity of coix seed bacame stronger with storing time lengthening. During storage period, there …
Research On Apple Image Recognition Technology Based On Improved Lenet Convolution Neural Network In Natural Scene, Cheng Hongfang, Zhang Chunyou
Research On Apple Image Recognition Technology Based On Improved Lenet Convolution Neural Network In Natural Scene, Cheng Hongfang, Zhang Chunyou
Food and Machinery
In order to avoid the influence of illumination condition, overlap and other occlusion on image recognition, an improved LeNet convolution neural network is used to improve the structure of the traditional content-based recognition method. An Apple target recognition model based on the improved LeNet convolution neural network is designed and used to avoid the influence of illumination condition, overlap and other occlusion factors on image recognition. The model trains and validates Apple images in different scenarios. The results show that the network model can effectively recognize apple images. The recognition rates of independent fruits, occluded fruits, overlapping fruits and adjacent …
Study On The Anti-Alcohol And Liver-Protection Efficacy Of Hydrolysate From Soft Tissue Of Corbicula Fluminea, Zhang Shuai, Zhang Chaohua, Gao Jialong, Qin Xiaoming, Zheng Huina, Hao Jiming, Zhan Gjing
Study On The Anti-Alcohol And Liver-Protection Efficacy Of Hydrolysate From Soft Tissue Of Corbicula Fluminea, Zhang Shuai, Zhang Chaohua, Gao Jialong, Qin Xiaoming, Zheng Huina, Hao Jiming, Zhan Gjing
Food and Machinery
The effect of hydrolysate from Corbicula fluminea soft tissue on the activation of alcohol dehydrogenase (ADH) in vitro was determined, and its effects of anti-alcohol and liver-protection on mice were also observed by measuring the drunk time, sober-up time, concentration of ethanol in serum, and the contents of malondialdehyde (MDA), triglyceride (TG) and glutathione (GSH) in liver tissue of mice. The results showed that hydrolysate from soft tissue of Corbicula fluminea could activate ADH in vitro with activation rate of 52%. It could also prolong the drunk time and shorten the sober-up time of drunken mice significantly, by 69.42% and …
Research On Properties And Kinetic Model Of Intermittent Microwave Drying To Pitaya Slices, Pan Yuyan, Duan Zhenhua, Liu Yan, Tang Xiaoxian, Li Dingjin
Research On Properties And Kinetic Model Of Intermittent Microwave Drying To Pitaya Slices, Pan Yuyan, Duan Zhenhua, Liu Yan, Tang Xiaoxian, Li Dingjin
Food and Machinery
In order to understand the drying characteristics of pitaya slices under microwave intermittent conditions, the effects were studied, including the microwave power, heating time, intermittent time and slice thickness on the drying characteristics of pitaya slices under different microwave intermittent conditions. The results showed that the microwave intermittent drying process of pitaya slices included acceleration, constant speed and deceleration stages, and the mathematical model was established according to the experimental data. The kinetic model of microwave intermittent drying of pitaya slices conformed to page model, which was suitable for predicting and describing the microwave intermittent drying process of pitaya slices.
Study On Extraction Of Capsaicin By Hot Dipping, Zhang Xiaoxu, Liu Hongqin, Zhou Xiqin, Yan Jiang, Xu Baocai
Study On Extraction Of Capsaicin By Hot Dipping, Zhang Xiaoxu, Liu Hongqin, Zhou Xiqin, Yan Jiang, Xu Baocai
Food and Machinery
Capsaicin with high purity has anti-inflammatory, bacteriostatic, analgesic and insecticidal effects, and is widely used in the pharmaceutical industry. Capsaicin was extracted from capsicum by hot dipping method, and the content of which was determined by high performance liquid chromatography. The extraction process was optimized by single factor test and orthogonal experiment. The results showed that the optimum extraction conditions were blanching temperature 60 ℃, extraction temperature 40 ℃, extraction time 3 h and chopping degree 0.5 cm (edge length). Under the condition the extraction rate of capsaicin could reach to 0.27%. Compared with the traditional ethanol reflux method, ultrasound-assisted …
Preparation Of Maillard Reaction Intermediates (Mris) Of Gluten Peptides-Xylose And Study On Its Flavor Formation Capacity, Sun Fuli, Xu Man, Cui Heping, Yu Jingyang, Zhang Xiaoming
Preparation Of Maillard Reaction Intermediates (Mris) Of Gluten Peptides-Xylose And Study On Its Flavor Formation Capacity, Sun Fuli, Xu Man, Cui Heping, Yu Jingyang, Zhang Xiaoming
Food and Machinery
With L-cysteine as an indicator, the Maillard reaction intermediates (MRIs) derived from gluten peptides and xylose was prepared via Maillard reaction performed under two-stage increase of temperature. The optimal formation temperature and time of the MRIs were 80 ℃ and 60 min, respectively. By simulating the heating process of baked potato chips and adding the MRIs to baked potato chips, it was found that the MRIs could quickly produce more flavor compounds such as aldehydes, pyrazines and furans, and enhanced the baking aroma of potato chips. Moreover, the MRIs could also improve the color of baked potato chips. The principal …
Removal Mechanisms Of Deoxynivalenol By Bacillus Natto 16-1 In Wheat Flour, Zhang Chen, Xu Huiqing, Cui Guiyou, Ding Xiangli, Hu Jian, Li Bo, Yu Xiaofan
Removal Mechanisms Of Deoxynivalenol By Bacillus Natto 16-1 In Wheat Flour, Zhang Chen, Xu Huiqing, Cui Guiyou, Ding Xiangli, Hu Jian, Li Bo, Yu Xiaofan
Food and Machinery
This research was to investigate the efficacy and mechanisms of removal of deoxynivalenol (DON) in wheat flour by Bacillus natto 16-1 by ELISA and high performance liquid chromatography / tandem mass spectrometry (HPLC-MS). The results show that, after 5 hours of culture, the DON removal rates were above 53% in different concentrations of bacterial suspension, fermentation supernatant, bacterial lysis liquid, crude enzyme liquid and cell wall suspension. And there were significant differences among different concentrations of bacterial suspension treatments, and high concentration of cell wall suspension treatment of DON removal rate was up to 62.85%. After 10 hours of culture, …
Synergistic Effect And Mechanism Of Ε-Polylysine Hydrochloride And Nisin On Bacillus Cereus, Shi Wenyan, Sun Zhen
Synergistic Effect And Mechanism Of Ε-Polylysine Hydrochloride And Nisin On Bacillus Cereus, Shi Wenyan, Sun Zhen
Food and Machinery
The bacteriostatic action and mechanism of both against Bacillus cereus were studied by using ε-polylysine hydrochloride and nisin alone and in combination. The alkaline phosphatase content, UV absorbing content, pyruvic acid content and SDS-PAGE gel electrophoresis were used as indicators to comprehensively evaluate the antibacterial activity of ε-polylysine hydrochloride and Nisin against Bacillus cereus. The results showed that ε-polylysine hydrochloride and Nisin had a synergistic inhibitory effect on Bacillus cereus. Nisin mainly destroyed cell wall membrane structure and increased the permeability of cell wall membrane, while ε-polylysine hydrochloride mainly affected the growth and metabolism of bacteria by affecting ATPase activity, …
Prediction Model Of Surface Heat Transfer Coefficient In Oil Frying Based On Dimensional Analysis, Zhang Hongwen, He Laping, Deng Li, Li Cuiqin, Feng Lunyuan, Chen Cuicui, Yu Bingyan, Chang Rui
Prediction Model Of Surface Heat Transfer Coefficient In Oil Frying Based On Dimensional Analysis, Zhang Hongwen, He Laping, Deng Li, Li Cuiqin, Feng Lunyuan, Chen Cuicui, Yu Bingyan, Chang Rui
Food and Machinery
Based on the four dimensionless factors derived by dimensional analysis, the dimensionless prediction model for fluid-to-particle surface heat transfer coefficients (hfp) was fitted by multivariate regression analysis. After modified the model with the residual analysis method, the final corrected coefficient of determination values R2 reaches 0.973. Furthermore, the five groups of verification set data were used to verify the accuracy of the constructed model, the predicted value of the theoretical model had a high consistency with the calculated value of the measured data, and the average relative error was 2.79%. The research indicated that dimensional analysis combined with …
Screening And Fermentation Characteristics Of Yeast Strains For Bayberry Wine From Jinzhou Of Hunan, Yang Xiulian, Liu Wei, Lin Shuhua, Chen Wanneng, Zhang Juhua
Screening And Fermentation Characteristics Of Yeast Strains For Bayberry Wine From Jinzhou Of Hunan, Yang Xiulian, Liu Wei, Lin Shuhua, Chen Wanneng, Zhang Juhua
Food and Machinery
In order to select excellent strains for the fermentation of Chinese bayberry wine in Hunan province, 172 strains of yeast were isolated from fruits, leaves and soil of bayberry in different arbutus orchard. The three strains with excellent comprehensive performance were screened at four levels by chromogenic method, duchenne tube method, sugar fermentation method and bayberry wine fermentation method. It was identified as Saccharomyces cerevisiae RY1, Hanseniaspora opuntiae DY5 and Hanseniaspora pseudoquilliermondii JW14 by morphology and molecular biology. Through fermentation performance studies, it was found that all 3 yeasts were able to withstand an environment with a soluble solid content …
Wholemeal Diet With Sports Improve Male Androgen Levels, Shi Wensheng
Wholemeal Diet With Sports Improve Male Androgen Levels, Shi Wensheng
Food and Machinery
In this study, a complete experimental method of wholemeal diet combine with sports were established, and analysis the effect in androgen expression level of this method. A series tests were conducted, ① by analysis the androgen relevant indicators in blood, the expression level of wholemeal diet with sports group（group A）was significantly increase (P<0.05); ② by analysis the expression level of blood lipid and inhibin B in blood, the wholemeal diet with sports group（group A）was improved significantly (P<0.05). Through security analysis, it is proved safe and effective in this experimental method.
Anslysis Of Volatile Compounds From Colla Corii Asini By Hs-Spme-Gc-Ms Combined With Amdis, Zhang Pengyun, Li Rong, Long Chunxia, Lin Shumian, Zhang Feng
Anslysis Of Volatile Compounds From Colla Corii Asini By Hs-Spme-Gc-Ms Combined With Amdis, Zhang Pengyun, Li Rong, Long Chunxia, Lin Shumian, Zhang Feng
Food and Machinery
A method for the determination of volatile compounds from Colla Corii Asini by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrome-try(GC-MS) combined with AMDIS was established.The total peak area and number of peaks of the volatile compounds were used as indices to optimize the different extraction conditions by single factor and orthogonal test. The results showed that the influence of extraction temperature was larger. The better extraction conditions were: the sample amount of 5 g, equilibration time 10 min, extracted for 50 min at 70 ℃ by 50/30 μm DVB/CAR/PDMS fiber and then desorbed 5 min. Under these conditions, …
Nondestructive Detection Of Pesticide Residues On Tomato Surface Based On Visual Image Recognition, Bo Lu, Wang Lixia
Nondestructive Detection Of Pesticide Residues On Tomato Surface Based On Visual Image Recognition, Bo Lu, Wang Lixia
Food and Machinery
In order to improve the ability of accurate detection of pesticide residues on tomato surface, a method of nondestructive detection of pesticide residues on tomato surface based on visual image recognition was proposed. The image of pesticide residues on tomato surface was collected by laser imaging, and the spectral feature of pesticide residue was analyzed to extract the edge profile of pesticide residue area on tomato surface. Based on the feature extraction results, the region of pesticide residue on tomato surface was reconstructed by visual image reconstruction, and the partition matching technique was used to segment the region of pesticide …
Study On The Influencing Factors Of Aluminum Residues In The Production Of Potato Noodles, Yang Puchen, Guo Shuping, Zhang Lan, Hua Jin, Ren Hongbin, Yang Xiaowei, Jia Xiaoting
Study On The Influencing Factors Of Aluminum Residues In The Production Of Potato Noodles, Yang Puchen, Guo Shuping, Zhang Lan, Hua Jin, Ren Hongbin, Yang Xiaowei, Jia Xiaoting
Food and Machinery
The possible factors of aluminum residue in the manufacturing process of potato noodles were analyzed, and the basic level of aluminum content in the noodles as analyzed, including the background value of aluminum in potato starch, water, and the contact pollution during the manufacturing process. The results showed that, aluminum content in natural background of most potato starch was less than 20 mg/kg, and that in the water ranged from 0.015 to 0.405 mg/kg. The aluminum residue in potato starch added with alum in traditional process was at least 285 mg/kg. Therefore, aluminum-containing additives used in the actual production process …
Measurement Of Geometric Parameters Affecting The Positioning Accuracy Of Fresh Lotus Seeds, Ma Qiucheng, Liu Kun, Long Hui, Li Yan, Li Junxiong, Guo Gengjun, He Jian, Xiao Jiang
Measurement Of Geometric Parameters Affecting The Positioning Accuracy Of Fresh Lotus Seeds, Ma Qiucheng, Liu Kun, Long Hui, Li Yan, Li Junxiong, Guo Gengjun, He Jian, Xiao Jiang
Food and Machinery
Fresh Xiang lotus, the relative parameters of fresh lotus seeds affecting the precision of mechanical core removal were measured and analyzed. A model of the section circle of fresh lotus seed is obtained with the attributes of circle center coordinates, diameter and roundness error, according to the coordinate parameters of each contour point on the same circle of fresh lotus seed. The center coordinates of each section alone the axis of the lotus core are fitted with least square method. A linear equation of lotus geometry axis is established. The measurement model of coaxially error between lotus geometry axis and …
Structural Design Optimization Of Built-In Vertical Clapboard For Rapeseed Fluidized Bed Dryer, Wang Cong, Zhang Jianping, Wang Yong, He Wang, Chen Hangyu
Structural Design Optimization Of Built-In Vertical Clapboard For Rapeseed Fluidized Bed Dryer, Wang Cong, Zhang Jianping, Wang Yong, He Wang, Chen Hangyu
Food and Machinery
This study focused on the optimization of the structure of built-in vertical clapboard in the rapeseed fluidized bed dryer. Based on standard k-ε turbulence model and Euler two-fluid model, the number of region and the arrangement mode of clapboard was optimized through numerical simulation calculating software of Fluent. The results showed that the inhomogeneous three region clapboard was the best built-in vertical clapboard for rapeseed fluidized bed drying, enhancing the circulation of hot air, and reducing hot air accumulation in local areas. Finally, it realized the normal fluidization of gas-particle two-phase flow, and achieved the goal of uniform distribution of …
Research On Industrial Robot Calibration System Based On Point Constraint, Deng Zhihui, Ding Chenyang, Zhang Xiliang
Research On Industrial Robot Calibration System Based On Point Constraint, Deng Zhihui, Ding Chenyang, Zhang Xiliang
Food and Machinery
In order to calibrate the joint angle of industrial robot quickly and accurately, a calibration system of industrial robot based on point constraint is designed. The principle is to calibrate the laser beam to irradiate in the center of the first PSD (Position Sensing Device) and reflected to the second PSD center in four positions by controlling the laser pointer on the end-effector of the industrial robot, and obtain four groups of joint angles, and calculate the linear equations of the position and orientation of the end-effector by the joint angles respectively. According to the fact that the intersection point …
Development Of Online Dynamic Weighing System And Research On Weight Acquisition Algorithm, Chen Ruihong
Development Of Online Dynamic Weighing System And Research On Weight Acquisition Algorithm, Chen Ruihong
Food and Machinery
On-line dynamic weighing is an important part of the unpacked foods packaging production line, which can realize the functions of error prevention, leakage prevention, packing and filling. It was investigated the formation of the structure, control system, sorting mechanism, data processing and preservation of weighing workstation in this study, based on the function of continuous online dynamic weighing an subsequent processing in packaging production line. The interval sampling and numerical averaging methods were used to collect and calculate dynamic weight data, and the difference of the product between the dynamic weight value and the static were minimized. The system could …
Topological Optimization And Fatigue Analysis Of Arch Frame Structure Used For Mould, Qiu Haifei, Han Binbin
Topological Optimization And Fatigue Analysis Of Arch Frame Structure Used For Mould, Qiu Haifei, Han Binbin
Food and Machinery
In order to overcome faultiness and shortcomings of the existing clamping mechanism on non-standard mould, as a basis of load bearing on the mechanism, the arch frame structure was topological optimization designed with variable density method. Through analyzing and comparing the results of topology optimization from three manufacturing constraints, the adopted time of the “symmetrical and draft constraints” was finally found, and the arch frame had better morphological characteristics and manufacturability. moreover, its quality was reduced by about 55.5% compared with the original structure. the lightweight design of the mechanism was realized while improving material utilization ratio. The results of …
Analysis On The Release Kinetics Of Purple Potato Anthocyanin And Nano-Tio2 From Active Poly-(Vinyl Alcohol) Films, Tang Zhipeng, Xie Jing, Chen Chenwei
Analysis On The Release Kinetics Of Purple Potato Anthocyanin And Nano-Tio2 From Active Poly-(Vinyl Alcohol) Films, Tang Zhipeng, Xie Jing, Chen Chenwei
Food and Machinery
The purple potato anthocyanin and nano-titanium dioxide were incorporated into polyvinyl alcohol, and polyvinyl alcohol active films were prepared by solution casting method. In this paper, the release of purple potato anthocyanins from the film was measured by cyanidin, which was one of the main components of purple potato anthocyanins. The release of cyanidin and nano-titanium dioxide into aqueous food simulating liquid, acidic food simulating liquid, lipophilic food simulating liquid and oily food simulating liquid from polyvinyl alcohol active film was studied, the experimental data were fitted and characterized based on Fickian+ first-order kinetic model. The results showed that the …
Preparation And Properties Of Limonene-Corn Starch Composite Film, Wang Yue, Wang Jianchuan, Pi Han, Deng Yue, Li Rui, Liang Xue, Wang Yihao, Liu Yaowen
Preparation And Properties Of Limonene-Corn Starch Composite Film, Wang Yue, Wang Jianchuan, Pi Han, Deng Yue, Li Rui, Liang Xue, Wang Yihao, Liu Yaowen
Food and Machinery
A new type of degradable composite packaging film, limonene-corn starch composite film, was prepared by casting film forming method using corn starch, limonene and glycerin. The comprehensive properties of the composite membrane were analyzed by testing its mechanical properties, water vapor transmission rate, water absorption rate and the like. Results: compared with the pure corn starch film, the addition of limonene reduces the light transmittance of the composite film, and the mechanical properties and moisture barrier properties are improved, especially the elongation at break of the composite film is greatly improved. With the addittion of corn starch of 20 g, …
Mechanical Simulation And Validation Of Drop Impact Of Cushioning Packaging For Eggs, Li Zhao, Cao Mengmeng, Sun Jianming, Li Huajie
Mechanical Simulation And Validation Of Drop Impact Of Cushioning Packaging For Eggs, Li Zhao, Cao Mengmeng, Sun Jianming, Li Huajie
Food and Machinery
In order to reduce the breakage rate of eggs in circulation, the drop impact simulation of Expanded Polystyrene (EPS) and Expandable Polyethylene (EPE) commonly used in cushioning packaging of eggs were studied based on the fluid-structure coupling model by ABAQUS. Moreover, the strength of eggs was determined by strength test for providing the egg damage standard for simulation analysis. The results showed that the cushioning effect of EPE was better than that of the EPS at the same thickness. The cushioning material thickness of EPE (≥10 mm) and EPS (≥25 mm) could effectively satisfy the requirement avoiding the breakage of …