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Articles 241 - 270 of 340
Full-Text Articles in Food Biotechnology
Drying Characteristics And Drying Quality Of Lilium By Hot-Air Thin-Layer Drying, Xiao Bi-Liang, Sun Jing, Liu Xiao-Feng
Drying Characteristics And Drying Quality Of Lilium By Hot-Air Thin-Layer Drying, Xiao Bi-Liang, Sun Jing, Liu Xiao-Feng
Food and Machinery
In order to improve the quality of lily production and shorten the drying period, taken Lanzhou lily as sample and used JK-LB1700 thin layer drying test bed to dry. The effects were investigoted, in different hot-air temperature (60, 70, 80, 90 ℃), hot-air rate (0.5, 1.0, 1.5, 2.0 m/s) and drying relative humidity (20%, 30%, 40%) on drying rate, color ΔE* value, vitamin C content, rehydration ratio during lily drying and law of change. The Weibull distribution function was used to simulate the drying moisture diffusion law of lily. Results, the drying time of lily was significantly shortened (P＜0.01) with …
Subchronic Toxicity Of Cerasus Lannesiana Albo-Roseain In Rats, Zhang Cheng-Xiang, Li Shi-Fen, Wang Yu-Bang, Zhang Lu-Lu, Yan Ting, Zhu Xue-Feng
Subchronic Toxicity Of Cerasus Lannesiana Albo-Roseain In Rats, Zhang Cheng-Xiang, Li Shi-Fen, Wang Yu-Bang, Zhang Lu-Lu, Yan Ting, Zhu Xue-Feng
Food and Machinery
A total of 100 SD rats, half male and half female, were randomly divided into untreated control group (C1 group), treated control group (C2 group), low dose group (Ⅰgroup), middle dose group (Ⅱ group), and high dose group (Ⅲ group). The rats were fed continuously for 13 weeks, and the body weight, food intake, blood routine indexes, blood biochemical indexes, urine routine indexes, main organ weights and pathological histological examination of the organs were observed. Results: There was no significant difference between the observation groups (P＞0.05). The pathological changes related to Cerasus lannesiana Albo-rosea were not found in the pathological …
Investigation Of Sectionalized Pyrolysis Behavior Of Heated Cigarette Tobacco Materials, Zhu Gui-Hua, Liu Chun-Bo, Yang Chen, Liu Zhe, Liu Zhi-Hua, Jiang Li-Hong, Shen Qin-Peng, Si Xiao-Xi, Zhang Xin, Yang Ji
Investigation Of Sectionalized Pyrolysis Behavior Of Heated Cigarette Tobacco Materials, Zhu Gui-Hua, Liu Chun-Bo, Yang Chen, Liu Zhe, Liu Zhi-Hua, Jiang Li-Hong, Shen Qin-Peng, Si Xiao-Xi, Zhang Xin, Yang Ji
Food and Machinery
The thermogravimetry (TG) and pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) were used to analyze the thermal behavior of three tobacco materials, including typical center heated (A), circumferential heated (B) and traditional cigarette (C). Results showed as follows. ① The thermal mass loss of the two types of heated tobacco materials could be divided into 3 stages, and the main thermal mass loss stage was 242~350 ℃; the traditional cigarette tobacco material thermal mass loss could be divided into 4 stages, and the main mass loss stage was 381~534 ℃. Compared with traditional cigarettes, the mass loss peaks of heated cigarettes were wider …
Cloning And Expression Analysis Of Gmwrky86 In Soybean, Wang Jing, Fu Jing, Li Xiao-Wei
Cloning And Expression Analysis Of Gmwrky86 In Soybean, Wang Jing, Fu Jing, Li Xiao-Wei
Food and Machinery
In order to study the biological function of GmWRKY86 gene in soybean on development and resistance against abiotic stress, PCR products of its opening reading frame, ORF) were used to clone GmWRKY86 gene, and the gene expressions in different tissues were detected by using real-time fluorescence quantitative PCR (qRT-PCR). Sequence analysis showed that the GmWRKY86 gene can encode 523 amino acids with an isoelectric point of 8.15, a molecular weight predicted to be 56.82 kDa, and an open reading frame of 1 572 bp. GmWRKY86 protein has two highly conserved domains, and the GmWRKY86 gene contains three introns and four …
On-Line Monitoring The Emergency Pollution Of Toxoflavin In The Municipal Drinking Water By Flow Injection Chemiluminescence, Liu Qian-Yu, Tang Shu-Ze, Li Liang, Du Wen-Qi, Teng Jiu-Wei
On-Line Monitoring The Emergency Pollution Of Toxoflavin In The Municipal Drinking Water By Flow Injection Chemiluminescence, Liu Qian-Yu, Tang Shu-Ze, Li Liang, Du Wen-Qi, Teng Jiu-Wei
Food and Machinery
Based on chemiluminescence inhibition effect of toxoflavin on luminol-hydrogen peroxide-copper oxide nanoparticles system in alkaline medium, a novel method for monitoring toxoflavin potential emergency pollution in municipal drinking water was successfully developed. Combining with flow injection method, the chemiluminescence intensity of different mixed solutions was determined by ultra-weak chemiluminescence analyzer. Optimal conditions were obtained by the means of one-way tests among 4 factors. Based on the one-way tests result, a response surface experiment was conducted in order to acquire standard curve, detection limit and recovery of different water samples. The linear range for toxoflavin monitoring was 0.005~5.000 mg/L with a …
Evaluation Of Uncertainty In Determination Of Inorganic Arsenic In Aquatic Products Of Tassle Filefish By High Performance Liquid Chromatography-Inductively Coupled With Plasma Mass Spectrometry, Zhou Tan-Chun, Wang Hui, Cui Xiao-Jiao, Zhou Peng, Li Ying, Deng Nan
Evaluation Of Uncertainty In Determination Of Inorganic Arsenic In Aquatic Products Of Tassle Filefish By High Performance Liquid Chromatography-Inductively Coupled With Plasma Mass Spectrometry, Zhou Tan-Chun, Wang Hui, Cui Xiao-Jiao, Zhou Peng, Li Ying, Deng Nan
Food and Machinery
The uncertainty evaluation in the determination of inorganic arsenic in tassle filefish by using High Performance Liquid Chromatography-Inductively Coupled with Plasma Mass Spectrometry was investigated, based on the GB 5009.11 2014 “national food safety standards on the determination of total arsenic and inorganic arsenic in food”. A mathematical model was established, referring to CNAS-GL006 Guidelines for “the Assessment of uncertainty in Chemical Analysis and JJF 1059.1 2012 Evaluation and Expression of Measurement Uncertainty”. The precision and recovery of As (III) and As (V) in maomile fish were verified. Meanwhile, the sources of uncertainty measurement of the experiment were analyzed and …
The Preparation And Application Of Immunoaffinity Column For Neurotoxic Shellfish Poisoning, Dong Xin, Bai Jing-Miao, Wu Hai-Yan
The Preparation And Application Of Immunoaffinity Column For Neurotoxic Shellfish Poisoning, Dong Xin, Bai Jing-Miao, Wu Hai-Yan
Food and Machinery
Objective: Prepare immunoaffinity column(IAC) for pre-processing Neurotoxic Shellfish Poisoning(NSP) samples, and to establish a method of IAC purification LC-MS/MS spectrometry for the NSP. Method:The IAC for the NSP was prepared by purification of PbTX-2 monoclonal antibody and agarose gel (Sepharose 4B) as carrier. The samples were extracted with 80% methanol aqueous solution, diluted with PBS buffer, purified and enriched by the IAC, and analyzed by LC-MS/MS. Meanwhile, the parameters of IAC such as sample solution and eluent were optimized. The results showed: The IAC for the NSP had a good purification effect on shellfish samples, reduced the interference of fat, …
Fingerprints And Content Changes Of Various Constituents Of The Raw And Processed Guizhou Senecio Scandens Buch.Ham, Li Yan, Pan Yan-Fan, Zhang Tao, Han Zhong-Yao
Fingerprints And Content Changes Of Various Constituents Of The Raw And Processed Guizhou Senecio Scandens Buch.Ham, Li Yan, Pan Yan-Fan, Zhang Tao, Han Zhong-Yao
Food and Machinery
HPLC fingerprints of the raw and processed of S. scandens Buch. Ham were established by HPLC DAD. The HPLC fingerprints were analyzed by similarity analysis and cluster analysis. The contents of hyperoside, chlorogenic acid, total flavonoids and total alkaloid in the raw and processed of S. scandens Buch. Ham were also determined. The results showed that the fingerprints of 10 batches of raw and vinegar products were established with 12 and 8 common peaks respectively. The similarity results showed that the similarity of 10 batches of raw materials was 0.990~0.999, and that of the 10 batches of vinegar materials was …
Research On Pizza Chef Robot Control Method Based On Rgb-D Sensor Elastic Deformable Object Tracking, Li Ling-Le, Li Rui-Hua
Research On Pizza Chef Robot Control Method Based On Rgb-D Sensor Elastic Deformable Object Tracking, Li Ling-Le, Li Rui-Hua
Food and Machinery
Aiming at the tracking problem of elastic deformable objects, a control method based on RGB-D sensor of pizza chef robot was proposed in this study. An in-depth study on the difficult problem of dough tracking and recognition in pizza making. A method to track 3D textured objects with elastic deformation based on real-time point cloud data provided by RGB-D sensor was also proposed. Firstly, the Grabcut in the visual segmentation was described in detail, and the temporal consistency and real time of the visual segmentation were emphatically analyzed. Secondly, the FEM model with contour weighting was established by finite element …
Design Of Conical Root Cutting Device For Oudemansiella Raphanipes, Li Yi-Xin, Zhao Ming-Yan, Zhou Qiao-Jun, Liang Xi-Feng, Cai Wei-Ming, Hu Jian-Hong, Xie Chong-Yang, Chen Tao, Cai Hui
Design Of Conical Root Cutting Device For Oudemansiella Raphanipes, Li Yi-Xin, Zhao Ming-Yan, Zhou Qiao-Jun, Liang Xi-Feng, Cai Wei-Ming, Hu Jian-Hong, Xie Chong-Yang, Chen Tao, Cai Hui
Food and Machinery
This conical root-cutting device was designed tosolve the problem of slow rooting and poor consistency of artificial cone rooting about Oudemansiella raphanipes. The cutting device adopts two symmetrically arranged four-bar linkage mechanisms, and the connecting rod blade forms a waist-shaped motion track. By forming a cone-shaped envelope, this device could realize the taper cutting of the root of the O. raphanipes. The industrial robot which equipped with the camera recognizes could capture and precisely control the depth of the O. raphanipes into the cutting area. The experimental results indicated that the two connecting rod blades performed a total of …
Design And Experimental Research Of Jujube Core-Removing Machine Based On A Single Chip Microcomputer, Wang Hua, Zhang Jian-Feng
Design And Experimental Research Of Jujube Core-Removing Machine Based On A Single Chip Microcomputer, Wang Hua, Zhang Jian-Feng
Food and Machinery
By using the relationship between the linear velocity and the angular velocity on the same ellipsoid, a three-bar three-point mechanism is designed. And by using the single chip microcomputer to control the whole process of removing the core, the speed control of removing the core of jujube is realized. At the same time, it also realizes the automatic positioning, automatic de-nucleation and automatic discharging in the process of de-nucleation. The test prototype shows, the device can meet the needs of current automatic operation of jujube enucleation, with the advantages of simple construction, accurate location, high efficiency, easy operation etc.
Improvement Of Tipping Paper Conveying System For Zj17 Cigarette Machine, Liu Shi-Ming, Zhou Fu-Ru, Wang Jian, Shi You-Zhi, Li Jun-Yao, Cao Xiao-Dong, Jian Rong
Improvement Of Tipping Paper Conveying System For Zj17 Cigarette Machine, Liu Shi-Ming, Zhou Fu-Ru, Wang Jian, Shi You-Zhi, Li Jun-Yao, Cao Xiao-Dong, Jian Rong
Food and Machinery
In order to solve the problem of lateral displacement of the tipping paper in the production of the ZJ17 cigarette machine, the ZJ17 cigarette machine’s tipping paper conveying system was improved. Through the development of a variable PI tipping paper intelligent correction mechanism, real-time detection of the horizontal offset of the tipping paper conveying process and active correction, the number of manual corrections has been reduced from 29.86 times / shift before improvement to 0.90 times / shift. The length of the tipping paper caused by the lateral displacement of the paper is also reduced from 4.19 times / shift …
Study On The Uniformity Of Frozen Beef With Various Sizes And Shapes Thawed By Radio Frequency, He Jia-Ling, Chen Lu, Zhang Ru-Yi, Zhu Ya-Li, Li Feng, Jiao Yang
Study On The Uniformity Of Frozen Beef With Various Sizes And Shapes Thawed By Radio Frequency, He Jia-Ling, Chen Lu, Zhang Ru-Yi, Zhu Ya-Li, Li Feng, Jiao Yang
Food and Machinery
To investigate the effects of geometric parameters on uniformity of frozen beef thawed by radio frequency (RF), frozen beef samples with 8 different shapes, thickness, bottom areas and placements were thawed in a RF oven (40.68 MHz) respectively for determining the thawing uniformity. Meanwhile, a computer model was established and utilized to predict the thawing rate and temperature distribution of the samples. The predicted temperature distribution showed a good agreement with the experimental results. The general thawing rates of all beef samples are constant and then decreased gradually as reaching the phase change temperature zone. Samples with larger thickness showed …
Effects Of Storage Temperature And Duration On Pasting Properties Of Indica Rice, Xie Lan, Quan Ke, Liu Yan-Lan, Mo Xi-Ya, Zhu Hong, Zhou Xiao-Ling, Huang Shou-En, Yi Cui-Ping
Effects Of Storage Temperature And Duration On Pasting Properties Of Indica Rice, Xie Lan, Quan Ke, Liu Yan-Lan, Mo Xi-Ya, Zhu Hong, Zhou Xiao-Ling, Huang Shou-En, Yi Cui-Ping
Food and Machinery
The pasting properties of three cultivars of Indica rice (Zhefu 802, Yuanlong 8462, ‘Zaoxian 5-34’), at different temperature (36, 25, and 4 ℃) during 0~3 months storage, were studied to understand effects of storage temperature and duration. The results indicated that the storage time was significant (P＜0.05) correlated to pasting properties of rice when stored at 36 ℃. The peaks of viscosity and breakdown both increased first and then decreased. The cool paste viscosity increased first and then stabilized, and setback and pasting temperature showed an upward trend. However, the pasting properties varied depending on the rice cultivar. When rice …
Optimization On Freeze-Drying Technology Of Bayberry Based On The End Time Of Sublimation And Analytical Drying, Chen Lin-He, Hu Xia
Optimization On Freeze-Drying Technology Of Bayberry Based On The End Time Of Sublimation And Analytical Drying, Chen Lin-He, Hu Xia
Food and Machinery
Taking the Myrica rubra Dongkui as the raw material, made use of the home-made online measurement system to monitor the weight and temperature of red bayberry during freeze-drying process in vacuum and low temperature environment to get the changing curve. According to the online data of temperature and weight of red bayberry during freeze-drying process from our online measurement system and moisture adsorption rate of freeze-dried red bayberry can be used as an indicator for determining sublimation drying end time. In addition, the central temperature or weight variation rate of freeze-drying product can be used for estimating desorption drying end …
Detection Of Jujube Defects Based On The Neural Network With Network Convolution, Yang Zhi-Rui, Zheng Hong, Guo Zhong-Yuan, Xu Xiao-Hang
Detection Of Jujube Defects Based On The Neural Network With Network Convolution, Yang Zhi-Rui, Zheng Hong, Guo Zhong-Yuan, Xu Xiao-Hang
Food and Machinery
We proposed a method of defect detection for jujube based on a neural network with network-in-network convolutional (NIN-CNN). This method adds 1×1 hidden perception layer to the original AlexNet convolution neural network; enhances the non-linearity of the network to extract more abstract features; and replaces the fully connected layer with the global average pooling layer, which improves the recognition accuracy while reducing a large number of parameters. In this study, Jun jujube in Xinjiang is tested. The jujube is divided into seven categories, including healthy jujube, black-spotted, wrinkled, overlapping, peeling, yellow-skinned and crack. The experimental results show that the classification …
Vegetable Image Recognition Based On Improved Neural Network Algorithm, Lu Fan
Vegetable Image Recognition Based On Improved Neural Network Algorithm, Lu Fan
Food and Machinery
In order to improve the effect of vegetable image recognition, a neural network algorithm was proposed. Firstly, radial basis function neural network model was established, including gradient descent method for solving the weight parameters. K-means clustering method increasing the radius of neighborhood was calculated implicit function center value, and the nuclear width was used adjacent cluster centers. Secondly, quantum genetic algorithm was deleted the redundant weights and neuron. Thirdly, vegetable image feature extraction was extracted. Finally, the process was given. The simulation results showed that the average recognition rate of shape feature was 97.56%, and the texture feature was 95.60%. …
Study On Correlation Between Forced Ventilation Precooling And Temperature Distribution Of Strawberry In Fresh-Keeping Transportation, Cheng Li-Li
Food and Machinery
Studied the temperature distribution of strawberry during commercial forced air pre-cooling, quantifies the relationship between environment and product temperature, and evaluated the pre-cooling duration. Results: the half-cooling time (HCT) inside the pre-cooled tunnel was about twice the external semi-cooling time, and the HCT outside the tunnel was closely related to the internal HCT. The temperature prediction from a limited number of sensors detected a temperature change of up to 7 ℃ at the end of pre-cooling, indicating that in some cases the pre-cooling time should be extended to increase the uniformity of the cooling temperature.
Life Cycle Simulation Of Ultrasonic Humidification Of 4 Kinds Of Common Fruits And Vegetables In Fresh Storage And Transportation, Su Xia, Wang Bao-Cheng
Life Cycle Simulation Of Ultrasonic Humidification Of 4 Kinds Of Common Fruits And Vegetables In Fresh Storage And Transportation, Su Xia, Wang Bao-Cheng
Food and Machinery
The life cycle assessment of this paper shows that ultrasonic humidification can reduce the environmental impact of some fruits and vegetables (including climate change impact) by 23% compared to traditional supply chains. When the humidifier is applied to the fruit and vegetable supply chain and the total inherent loss is greater than 24%, the addition of the humidifier can reduce the loss by at least 20%. Research has shown that ultrasonic humidification technology can make supply chain management more sustainable.
Inhibitory Effect Of Exo-Polysaccharide From Rhodotorula Mucilaginosa Cicc 33013 On Hepatocellular Carcinoma Cell Activity, Ma Wen-Jin, Li Mei-Lin, Wang Bo, Zhou Yan-Bing, Peng Tao, Zhang Yong-Xian, Yu Chang-Qing, Ban Sheng-Hua
Inhibitory Effect Of Exo-Polysaccharide From Rhodotorula Mucilaginosa Cicc 33013 On Hepatocellular Carcinoma Cell Activity, Ma Wen-Jin, Li Mei-Lin, Wang Bo, Zhou Yan-Bing, Peng Tao, Zhang Yong-Xian, Yu Chang-Qing, Ban Sheng-Hua
Food and Machinery
The anti-tumor activity of the exo-polysaccharide component REPS2-A metabolized by Rhodotorula mucilaginosa CICC 33013 was studied. The exo-polysaccharide component REPS2-A was inhibited by tetramethylazole blue (MTT) method in 10 common cancer cells including blood cancer cell K562, gastric cancer cell BGC823, gastric cancer cell SGC7901, gastric cancer cell MKN28, liver cancer cell HepG2, BEL7402, Hep3B, pancreatic cancer cell HS66T, breast cancer cell SKBR3, and cervical cancer cell HeLa. The results showed that the exo-polysaccharide component REPS2-A had a good inhibitory effect on HepG2 cells. By studying the optimal concentration and time effect of exo-polysaccharide component REPS2-A on HepG2 cells, the …
Study On The Composition And The Antioxidant Activity Of Essential Oil From Flowers Of Citrus Aurantium L. Var. Amara Engl, Su Jin, Pan Zhao-Ping, Xiao Yuan, Liang Zeng-En-Ni, Fu Fu-Hua
Study On The Composition And The Antioxidant Activity Of Essential Oil From Flowers Of Citrus Aurantium L. Var. Amara Engl, Su Jin, Pan Zhao-Ping, Xiao Yuan, Liang Zeng-En-Ni, Fu Fu-Hua
Food and Machinery
The composition of the flower essential oil from Citrus aurantium L. var. amara Engl was analyzed by gas chromatography-mass spectrometry (GC-MS), and its physicochemical characteristics was determined. The DPPH, ABTS, hydroxyl radical scavenging rate and total antioxidant capacity were determined to evaluate the antioxidant activity of this kind of essential oil. The results showed that this essential oil was an amber clarification liquid with the characteristic aroma of Citrus aurantium L. var. amara Engl flower. Forty-one kinds of components were isolated from the essential oil, accounting for 95.80% of the total, including 13 kinds of alcohols (59.34%) and 16 kinds …
Optimization Of Extraction Process And Antioxidant Activity Of Polysaccharide From Clinacanthus Nutans By Response Surface Methodology, Yu Teng-Fei, Tang Nian-Chu, Liu Cheng-Yi
Optimization Of Extraction Process And Antioxidant Activity Of Polysaccharide From Clinacanthus Nutans By Response Surface Methodology, Yu Teng-Fei, Tang Nian-Chu, Liu Cheng-Yi
Food and Machinery
The extraction temperature, ratios of water to material and extraction time were taken as the influencing factors, and the extraction rate of polysaccharides from Clinacanthus nutans was taken as the evaluation index to carry out single factor experiment, and Box-Behnken response surface methodology was used to optimize the extraction process on the basis of single factor test results. The results showed that the best extraction conditions of polysaccharides from Clinacanthus nutans were as follows: the ratio of material to liquid was 1:31 (g/mL), the extraction temperature was 92 ℃, the extraction time was 1.6 h. and the extraction rate was …
Ultrasonic-Assisted Extraction Technology Optimization And Antioxidant Activity Of Total Flavonoids From Cleome Viscosa, Xu Jian-Ben, Su Xiu-Fang, Huang Mei-Jiao
Ultrasonic-Assisted Extraction Technology Optimization And Antioxidant Activity Of Total Flavonoids From Cleome Viscosa, Xu Jian-Ben, Su Xiu-Fang, Huang Mei-Jiao
Food and Machinery
Total flavonoids were extracted from Cleome viscosa by ultrasound-assisted extraction. The optimum extraction conditions were investigated based on single factor and orthogonal tests. Meanwhile, the antioxidant activities of total flavonoids were evaluated by studying hydroxyl radical (·OH) scavenging assay, 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·) scavenging assay and nitrite scavenging assay. The results showed that the extraction rate of total flavonoids of Cleome viscosa was (2.711±0.002)% under the following conditions: material-to-liquid ratio of 1:15 (g/mL), ethanol concentration of 50%, extraction power of 40 W, ultrasonic time of 50 min, extraction temperature of 50 ℃. Total flavonoids of Cleome viscosa exhibited obvious ·OH …
Effects Of Different Lactobacillus On Reinforce-Fermented Sweet Potato Leaves On The Quality Of Its Pickles, Song Wen-Hua, He Jia, Yuan Jiang-Yue, Rui Peng, Liu Xi-Ming
Effects Of Different Lactobacillus On Reinforce-Fermented Sweet Potato Leaves On The Quality Of Its Pickles, Song Wen-Hua, He Jia, Yuan Jiang-Yue, Rui Peng, Liu Xi-Ming
Food and Machinery
To screen the most suitable strain of lactobacillus for fermented sweet potato pickles, using Lactobacillus plant, Lactobacillus acidophilus, Lactobacillus rhamnosus and mixed bacteria to reinforce-ferment sweet potato leaves, the effects on the quality of lactic acid, nitrate, nitrite, polysaccharides, amino acid and texture were analyzed. The results showed that the pH value of lactobacillus reinforce-fermented pickles decreased rapidly, and the contentsof lactic acid and soluble polysaccharide were higher, with a lower content of nitrite. The content of mixed fermentation lactic acid was the highest (6.19 mg/g, P＜0.05), and the content of nitrite was lowest (0.29 μg/mL, P＜0.05); the content of …
Preparation Of Soluble Dietary Fiber From Okara, Wheat Bran And Pear Residue By Liquid Fermentation With Monascus Anka, Sun Cong-Cong, Li Xing-Jiang, Mu Dong-Dong, Chen Xiao-Ju, Liu Shu-Yun, Zhang Min, Pan Li-Jun, Jiang Shao-Tong, Zheng Zhi, Chen Ming-Xin, Wu Xue-Feng
Preparation Of Soluble Dietary Fiber From Okara, Wheat Bran And Pear Residue By Liquid Fermentation With Monascus Anka, Sun Cong-Cong, Li Xing-Jiang, Mu Dong-Dong, Chen Xiao-Ju, Liu Shu-Yun, Zhang Min, Pan Li-Jun, Jiang Shao-Tong, Zheng Zhi, Chen Ming-Xin, Wu Xue-Feng
Food and Machinery
The preparation process and characteristics of soluble dietary fiber (SDF)were investigated during the liquid fermentation with Monascus Anka 3.4811, when okara, wheat bran and pear residue were used as substrates. The optimal fermentation conditions were obtained as followed: okara fermentation time was 7 d, solid-liquid ratio was 1∶15 (g/mL), inoculum amount was 13%; wheat bran fermentation time was 6 d, ratio of material to liquid was 1∶15 (g/mL), inoculum was 14%; pear residue fermentation time was 6 d, ratio of material to liquid was 1∶20 (g/mL), inoculum was 14%. With the fermentation, the solubility, water holding capacity and oil holding …
Effect Of Different Heat Pump Temperatures On Drying Rate And Quality Of White Radish, Yu Yang-Yang, Tang Dao-Bang, Wen Jing, Wu Ji-Jun, Yu Yuan-Shan, An Ke-Jing, Zou Ying
Effect Of Different Heat Pump Temperatures On Drying Rate And Quality Of White Radish, Yu Yang-Yang, Tang Dao-Bang, Wen Jing, Wu Ji-Jun, Yu Yuan-Shan, An Ke-Jing, Zou Ying
Food and Machinery
In order to explore the effects of different heat pump temperatures on the drying rate and quality of white radish during drying, heat pumps at 50, 55, 60, 65 ℃ were designed to dry white radish. The drying rate, color, nutrition, rehydration ratio and micro-structure of white radish at different heat pump temperatures were compared. The results showed that the moisture content of white radish decreased to (8±1)% at 50, 55, 60, 65 ℃ heat pump temperatures, which required 12, 11, 10, 9 hours respectively. Hot air drying at different temperatures had certain effects on the physical and chemical properties …
The Prediction Model For Hardness Of Cigarette Based On The Distribution Features Of Cut Tobacco In Cigarette, He Xiao-Qiang, Li Hong-Shen, Xiang Hu, Wang Long, Zhang Yun-Fei, Zou Yu-Sheng, Zhao Rong, Liu Ge-Yi, Yang Tao, Li Shao-Chen
The Prediction Model For Hardness Of Cigarette Based On The Distribution Features Of Cut Tobacco In Cigarette, He Xiao-Qiang, Li Hong-Shen, Xiang Hu, Wang Long, Zhang Yun-Fei, Zou Yu-Sheng, Zhao Rong, Liu Ge-Yi, Yang Tao, Li Shao-Chen
Food and Machinery
Studied the relationship between the filling factor of cigarette middle section and the radial compression amount when measuring the hardness of cigarettes, and then established the prediction model of cigarette hardness. The results showed that the goodness of fit of the model was over 98%, the standardized mean square error of the test was 0.6, and the average relative error was 3.7%. The prediction error of the model was far less than the normal fluctuation range of the index and the tolerance range specified in the product technical standard, and the prediction effect of the model was good. Meanwhile, the …
Research On Optimization Of Expanded Cut Tobacco Based On Analytic Hierarchy Process And Response Surface Methodology, Ding Nai-Hong, Kou Xiao-Teng, Zhang Hui, Zhao Chun-Lei, He Jin-Hua, Lei Zhen, Xu Yin-Bo
Research On Optimization Of Expanded Cut Tobacco Based On Analytic Hierarchy Process And Response Surface Methodology, Ding Nai-Hong, Kou Xiao-Teng, Zhang Hui, Zhao Chun-Lei, He Jin-Hua, Lei Zhen, Xu Yin-Bo
Food and Machinery
The weight of each quality index of the expanded tobacco was determined by the analytic hierarchy process, and the comprehensive quality score was obtained by the comprehensive evaluation after the data standardization. On the basis of single factor test, the main factors, such as cold end immersion time, hot end process gas temperature, hot air speed and steam application amount, were selected to study their influence on the comprehensive quality score. Finally, the response surface method was used to optimize the processing conditions of expanded tobacco. After optimization, the process conditions are as follows: Soaking time 42 s, process gas …
Advances In The Detection Method Of Prohibited Plant Growth Regulators In Bean Sprouts, Meng Ji-Qiu, Cao Jin-Bo, Sun Ya-Ning, Hu Xiao-Fei, Li Zhao-Zhou, Chen Xiu-Jin, Deng Rui-Guang, Wang Yao
Advances In The Detection Method Of Prohibited Plant Growth Regulators In Bean Sprouts, Meng Ji-Qiu, Cao Jin-Bo, Sun Ya-Ning, Hu Xiao-Fei, Li Zhao-Zhou, Chen Xiu-Jin, Deng Rui-Guang, Wang Yao
Food and Machinery
In view of the frequent incidents of “problematic sprouts” in recent years, this paper introduced the function and harm of 6-Benzylaminopurine and other plant growth regulators which were forbidden to be added in the production of bean sprouts. Moreover, the application status of high performance liquid chromatography, surface enhanced Raman spectroscopy, electrochemical, immunoassay and biosensor in the detection of growth regulators were also reviewed, and the development direction of detection methods was prospected.
Biological Activities Of Theaflavin-3,3’-Digallate And Its Mechanism Of Action, Lei Shi-Cheng, Sun Da-Li, Wang Ya-Jie, Zhou Yan, Zhang Qing-Hai
Biological Activities Of Theaflavin-3,3’-Digallate And Its Mechanism Of Action, Lei Shi-Cheng, Sun Da-Li, Wang Ya-Jie, Zhou Yan, Zhang Qing-Hai
Food and Machinery
This review summarized the recent researches on the bioactivity of theaflavin-3,3’-digallate (TFDG) and its action mechanisms, including anti-oxidation, anti-cancer, anti-inflammatory, anti-viral as well as anti-metabolic syndrome. Meanwhile, the perspective of such research was discussed, so as to promote the further studies of red tea resources and the exploitation of health products.