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Articles 331 - 360 of 483
Full-Text Articles in Food Biotechnology
Effects Of Ultrasound-Assisted Glycation On The Allergenicity Of Β-Lactoglobulin During Digestion, Ma Qiu-Ping, Wang Hui, Tu Zong-Cai, Wen Ping-Wei, Hu Yue-Ming
Effects Of Ultrasound-Assisted Glycation On The Allergenicity Of Β-Lactoglobulin During Digestion, Ma Qiu-Ping, Wang Hui, Tu Zong-Cai, Wen Ping-Wei, Hu Yue-Ming
Food and Machinery
The method of indirect competitive ELISA, scanning electron microscopy (SEM) and dynamic light scattering (DLS) were used to study the ultrasound-assisted glycation with lactose (UAG) on changes in allergenicity and structure of β-lactoglobulin (β-Lg) during digestion in vitro. The results showed that the allergenicity and the degree of hydrolysis of UAG modified β-Lg had a reduced during gastrointestinal digestion. Glycation limited β-Lg to form a smaller particle structure during gastric digestion, then aggregated during intestinal digestion. The fluorescence intensity first increased and then decreased, and the maximum emission wavelength appeared red shift. These results indicated that UAG modification could effectively …
Study On Quality Kinetics Of Fermented Sour Meat During Cooking, Wu Hui-Lin, Li Miao-Yun, Zhao Li-Jun, Zhao Gai-Ming, Zhu Yao-Di
Study On Quality Kinetics Of Fermented Sour Meat During Cooking, Wu Hui-Lin, Li Miao-Yun, Zhao Li-Jun, Zhao Gai-Ming, Zhu Yao-Di
Food and Machinery
Kinetic analysis was carried out on the dynamic changes of ripening factors (color, shear force) and superheating factors (water activity, water content) during the heating process of fermented sour meat in 70~80 ℃water bath. The results showed that the changes of ripening factor (color, shear force) and superheating factor (water activity, water content) of fermented sour meat were all in accordance with the first-order kinetic equation, the Z value of brightness value was 63.751 ℃ and the Ea value was 4.016 kJ/mol; The Z value of redness change was 35.500 ℃, Ea value was 4.029 kJ/mol, and the …
Analysis Of Fatty Acid Profile In Metabolites And Cells Of Five Bifidobacterium Strains By Gc-Ms, Chen Shi-Yang, Liu Feng-Ying, Chen Hui-Min, Chen Li-Jun, Chen Shu-Xing
Analysis Of Fatty Acid Profile In Metabolites And Cells Of Five Bifidobacterium Strains By Gc-Ms, Chen Shi-Yang, Liu Feng-Ying, Chen Hui-Min, Chen Li-Jun, Chen Shu-Xing
Food and Machinery
Gas chromatography-mass spectrometry (GC-MS) was used to analyze fatty acid profile in metabolites and cells of five strains of Bifidobacterium. The results showed that the fatty acid content of different Bifidobacterium was significantly different among the metabolites, and there were some differences among the cells. Differences of fatty acid were also found among the same Bifidobacteriium strains derived from different sources. Methyl palmitate (C16:0), methyl lignocerate (C24:0), and methyl stearate (C18:0) were the main fatty acids in metabolites and cells of the five strains. Among them, the C16:0 was significantly different (P＜0.05), and …
The Effect Of Ph And Buffer Systems On The Inhibition Of Lipoxygenase Activity By Plant Polyphenols, Ye Feng-Ling, Jia Li-Rong, He Qiang, Dong Yi
The Effect Of Ph And Buffer Systems On The Inhibition Of Lipoxygenase Activity By Plant Polyphenols, Ye Feng-Ling, Jia Li-Rong, He Qiang, Dong Yi
Food and Machinery
In order to optimize the Ultraviolet (UV) spectrophotometric method for determination of polyphenols inhibiting LOX activity, and to explore the influences of the buffer systems and pH on LOX enzyme activity and polyphenol auto-oxidation, this paper studied the changes of LOX enzyme activity and the auto-oxidation of gallic acid, quercetin, catechin and 3,4-dihydroxyphenylacetic acid under different buffer systems and pH conditions. The results showed that the activity of LOX was stronger under alkaline conditions, and the 4 polyphenols had the weakest self-oxidation in the borate system and the strongest self-oxidation in the Tris-HCl system. The higher the pH in each …
Rheological Properties Of Fenugreek Gum On Improving The Safety Of Drinking Water In Nursing Dysphagia, Hao Lu-Lu, Wang Ling, Shang Long-Chen, Li Bin
Rheological Properties Of Fenugreek Gum On Improving The Safety Of Drinking Water In Nursing Dysphagia, Hao Lu-Lu, Wang Ling, Shang Long-Chen, Li Bin
Food and Machinery
In this paper, according to the American Dysphagia Diet standard, based on the viscosity at 50 s-1, fenugreek gum was prepared into thickening fluids with viscosity of 180 cP(nectar),1 000 cP(honey) and 2 500 cP(pudding), that the rheological properties had been systematically studied to evaluate the potential of fenugreek gum in improving the safe drinking water of patients with dysphagia. And then the rheological properties of fenugreek gum prepared at different temperatures were further explored. The results showed that the dissolution temperature was the key to whether the rheological properties of fenugreek gum meet the requirements of drinking …
Fluorescence Aptasensor Detection Of Chloramphenicol Based On Mno2 Nanosheet And Exo-I, Ma Peng-Fei, Qi Shuo, Lu Yan, Zhou You, Wang Zhou-Ping
Fluorescence Aptasensor Detection Of Chloramphenicol Based On Mno2 Nanosheet And Exo-I, Ma Peng-Fei, Qi Shuo, Lu Yan, Zhou You, Wang Zhou-Ping
Food and Machinery
In order to develop rapid detection method for chloramphenicol in food, in this study, a novel chloramphenicol aptasensor was constructed based on fluorescence quenching ability of MnO2 nanosheet and fluorescence amplification ability of Exo-I digestion. Results showed that under optimal fluorescence detection conditions of 50 nmol/L concentration of aptamer, 0.05 mg/mL concentration of MnO2 nanosheet, 0.4 U/μL concentration of Exo-I and Exo-I digestion time of 50 minutes, and the fluorescence intensity had a good linear relationship with the concentration of chloramphenicol (R2=0.995). The linear range of detection was 0.1~80.0 nmol/L with the detection limit of 0.08 …
Determination Of Total Fluorine In Tea By Nuclear Magnetic Resonance Spectroscopy Combined With Oxygen Bomb Combustion, Zhou Mi, Han Zhi, Zhu Zheng-Wei, Zhu Song-Song, Wang Hui-Xia, Jiang Feng, Zhu Qian
Determination Of Total Fluorine In Tea By Nuclear Magnetic Resonance Spectroscopy Combined With Oxygen Bomb Combustion, Zhou Mi, Han Zhi, Zhu Zheng-Wei, Zhu Song-Song, Wang Hui-Xia, Jiang Feng, Zhu Qian
Food and Machinery
Quantitative analysis of total fluorine in tea was established by using 19F quantitative nuclear magnetic resonance combined with the pretreatment method of oxygen bomb combustion. The 19F qNMR method used the signal characteristic of fluoride ion at δ=-119 as the qualitative peak and the signal characteristic of trifluoroacetic acid at δ=-75 as the internal standard peak. The fluorine-containing substances in tea sample was burned by oxygen bomb and converted into inorganic fluorine. Mixed metal chelating agent which included sodium citrate and disodium EDTA was added to eliminate interference and then the absolute content of fluoride ion in tea …
Detection Of Foodborne Pathogenic Bacteria Based On Hyperspectral Imaging, Duan Peng-Sheng, Xu Jin-Chai, Chen Yi-Lei, Ye Da-Peng, Weng Hai-Yong
Detection Of Foodborne Pathogenic Bacteria Based On Hyperspectral Imaging, Duan Peng-Sheng, Xu Jin-Chai, Chen Yi-Lei, Ye Da-Peng, Weng Hai-Yong
Food and Machinery
Aiming at the problem of foodborne pathogenic bacteria detection process is time-consuming, composed a application highlights like technology obtained 12,18,24 h 3 phase 5 kinds of pathogenic bacteria [Staphylococcus aureus (S. aureus), Listeria monocytogenes (LM), Diarrheagenic e.coli (DEC), Salmonella enteritidis (SE) and Shigella spp flexneri (S. flexneri)] of hyperspectral image, using successive projections algorithm (SPA) in combination with relevant analysis (CA) to extract various growing pathogenic bacteria sensitive wave bands and established the least squares support vector machines (LS-SVM) discriminant model. The results showed that the reflectivity of the five types of pathogens to different wavelengths of light was different. …
Administrative Supervision System Of Internet Food Trade In Germany And The Enlightenment To China, Shao Ru-Hua
Administrative Supervision System Of Internet Food Trade In Germany And The Enlightenment To China, Shao Ru-Hua
Food and Machinery
The administrative supervision system for online food trade in Germany was built by German Federal Consumer Protection and Food Safety Office mainly based on 《German Food, Commodity and Feed Law》and other relevant laws and regulations, the German official monitoring center of e-commerce in food and D21 Quality Criterion. From the perspective of German mature administrative supervision system for online food trade, China has not yet set up an administrative agency which unifies and coordinates organization for online food safety, a unified operation platform for the administrative supervision of online food trade and a widely acknowledged quality certification criterion. Therefore, establishing …
Uncertainty Evaluation For Determination Of Free Gossypol In Vegetable Oil By High Performance Liquid Chromatography, Long Jin-Lin, Wang Chun-Lin, Tao Yin-Feng, Sun Xiao-Han, Li Shuo
Uncertainty Evaluation For Determination Of Free Gossypol In Vegetable Oil By High Performance Liquid Chromatography, Long Jin-Lin, Wang Chun-Lin, Tao Yin-Feng, Sun Xiao-Han, Li Shuo
Food and Machinery
According to the detection method of free gossypol in vegetable oil，this paper establishes a mathematical model of uncertainty evaluation for determination of free gossypol in vegetable oil . The main sources of uncertaintyin measurement arising from procedure of testing were analyzed and evaluated. The evaluation results showed that the fitting of standard curve, the performance of liquid chromatograph and the repeatability of sample pretreatment made great contribution to the uncertainty of free gossypol detection results. When the content of free gossypol in edible oil was 48 mg/kg, the expanded uncertainty was 5 mg/kg (k=2).
Comprehensive Evaluation Model Of Heavy Metal Pollution In Meat Products Based On Best-Worst Method And Entropy Method, Wang Xian-Fa, Chen Yi, Sun Yue-Hong
Comprehensive Evaluation Model Of Heavy Metal Pollution In Meat Products Based On Best-Worst Method And Entropy Method, Wang Xian-Fa, Chen Yi, Sun Yue-Hong
Food and Machinery
In order to evaluate the degree of heavy metal (Cd, Cr, Pb, As) pollution in different meat products and different regions comprehensively and quantitatively, a comprehensive evaluation method of heavy metal pollution in meat products based on the best-worst method (BWM)-entropy(E) model was proposed. Firstly, Building a comprehensive evaluation index system based on heavy metal toxicity and content. Then, the best-worst method was applied to evaluate the degree of heavy metal pollution in various meat products. Finally, the entropy method was used to comprehensively evaluate the degree of heavy metal pollution in different regions. The case study used in this …
International Experiences And Inspirations Of Dairy Product Safety And Quality Supervision, Zhang Li-Ping
International Experiences And Inspirations Of Dairy Product Safety And Quality Supervision, Zhang Li-Ping
Food and Machinery
At present, the quality and safety supervision of dairy products in China are facing many challenges. Some successful experiences and advanced technologies in dairy product quality and safety supervision, safety risk assessment, quality standards and safety standards, management mode, and the examination system of in developed countries, such as Europe and the United States, were reviewed. It was concluded that, to improve the Chinese dairy products quality and safety supervision system, the integrated use of economic, administrative and legal means should be used to strengthen the macro-control. Moreover, strategies including constructing a safety-oriented inspection and testing system, speeding up technical …
Conjugate Tooth Profile Solution And Meshing Analysis Of Harmonic Drive Based On Envelope Theory, Li Peng-Chao, He Xue-Ming, Lu Li-Xin, Lin Zi-Dong
Conjugate Tooth Profile Solution And Meshing Analysis Of Harmonic Drive Based On Envelope Theory, Li Peng-Chao, He Xue-Ming, Lu Li-Xin, Lin Zi-Dong
Food and Machinery
In order to solve the problem of complex derivation of conjugate tooth profile in harmonic drive, a method based on the trajectory envelope of flexspline is used to solve the conjugate tooth profile, and the different tooth height along the axial direction of the flexspline profile is adjusted to avoid interference between the flexible gear and the conjugate steel gear. In order to analyze the influence of tooth root circle radius and torque on the stress of flexspline, a multi-body contact model was established by ANSYS Workbench to explore the influence of root circle radius and torque on the stress …
Anomaly Vibration Detection Method Of The Refrigeration Compressor Based On Autoencoder, Wang Yuan-Tao, Feng Tao, Sun Qia, Wang Jing, Wang Yi-Han
Anomaly Vibration Detection Method Of The Refrigeration Compressor Based On Autoencoder, Wang Yuan-Tao, Feng Tao, Sun Qia, Wang Jing, Wang Yi-Han
Food and Machinery
The compressor is the core component of refrigeration equipment. This paper proposeed a method of anomaly vibration detection of refrigeration compressor based on autoencoder technology in order to solve the quality control problems in the production process of refrigeration compressor. The principle and process of anomaly vibration detection were given, based on autoencoder and the acquisition method of compressor vibration signal sample. The relationship was studied between the mean square error of the input and output of the autoencoder and the distribution of the signal samples. By means of the autoencoder model, the decision fundament of the abnormal vibration of …
Dynamic Performance Analysis Of The Herringbone Transmission System Of Konjac Fine Flour, Hu Qing-Ming, Hou Jun-Peng, Xu Chang-Shun, Sun Dan-Dan, Yang Ming, Bai Song, Guo Jian-Hua
Dynamic Performance Analysis Of The Herringbone Transmission System Of Konjac Fine Flour, Hu Qing-Ming, Hou Jun-Peng, Xu Chang-Shun, Sun Dan-Dan, Yang Ming, Bai Song, Guo Jian-Hua
Food and Machinery
Taking the fourth-stage transmission system of the konjac flour machine as the research object, a multi-body dynamic model was established based on the straight tooth synchronous belt and double helical synchronous belt with new profile, and the influence of the tooth line shape on the belt tooth stress and system vibration was analyzed. Then the influence of the structural parameters of the helix angle and the dislocation coefficient between the teeth on the dynamic performance of the transmission system were investigated. The results showed that when the toothed helix angle β was 30° with the inter-tooth dislocation coefficient k of …
Improvement On Cigarette Guide Plate Device Of Yj19 Cigarette Maker, Wu Shu-Qing, Sun Yong, Yang Fang, Huang Xue-Yan
Improvement On Cigarette Guide Plate Device Of Yj19 Cigarette Maker, Wu Shu-Qing, Sun Yong, Yang Fang, Huang Xue-Yan
Food and Machinery
In order to solve the problem of water pollution and cigarette wrinkle at the cigarette guide plate device of YJ19 Cigarette Maker, the structure of the cigarette guide plate device was improved by combining the arc groove with the air suction hole. The cigarette transferring mode was changed from closed type to open type, and then the results were validated. The experiment results showed that the unclean defect rate of cigarette lap was reduced from 1.45% to 0, and the wrinkle defect rate of cigarette decreased from 1.16% to 0.30%. The quality of cigarettes has been improved.
Development Of A Continuous Laser Scanning Electromechanical System For Brown Rice Profile Cross Section, Yang Si-Ping, Tang Xiao-Hua, Li Tian-Jiao, Zheng Long-An, An Jia-Qiang
Development Of A Continuous Laser Scanning Electromechanical System For Brown Rice Profile Cross Section, Yang Si-Ping, Tang Xiao-Hua, Li Tian-Jiao, Zheng Long-An, An Jia-Qiang
Food and Machinery
A laser scanning contour measuring device for brown rice was developed. The mechanism principle of the device was adapted to the point cloud data collection representing the geometric characteristics of brown rice. It has the functions of mutually vertical triaxial movement and two-axis rotation to realize the circular sweep of the ellipsoid of brown rice, the deflection of the embryo and the linear sweep of its main section. The ellipsoid of brown rice was measured by circular discrete and continuous laser scanning. The results showed that the continuous and discrete scanning data were consistent in describing the surface of brown …
Flat Design Process Of Cocktail Packaging Based On The Whole Life Cycle Concept, Liu Zong-Ming, Li Chun-Ping, Chen Wei
Flat Design Process Of Cocktail Packaging Based On The Whole Life Cycle Concept, Liu Zong-Ming, Li Chun-Ping, Chen Wei
Food and Machinery
Combined with the concept of flat and the concept of full life cycle, the whole life cycle of cocktail packaging was proposed. Through the analysis of typical design cases, the whole life cycle of flat cocktail packaging was explained, and a complete design process of flat cocktail packaging was constructed. Taking the design of self-created cocktail brand as an example, the flat design process was verified experimentally. The results show that the flat design process is helpful for designers to judge and design flat packaging in the whole life cycle.
Analysis Of Tea Brand Packaging The Visual Expression From The Perspective Of Cultural Gene, Xie Qi, Xu Xin-Yi
Analysis Of Tea Brand Packaging The Visual Expression From The Perspective Of Cultural Gene, Xie Qi, Xu Xin-Yi
Food and Machinery
From the perspective of design, the cultural gene method was introduced to collect and sort out The Tea Road cultural gene. The tea brand packaging of The Tea Road in Hunan and Hubei was used as an example, the application types and the visual expression in its design were analyzed. Our study would provide new ideas for the packaging design of different tea brands.
International Experience And Enlightenment Of The Guiding Stars Front Of Package Labeling, Huang Ze-Ying, Huang Bei-Xun
International Experience And Enlightenment Of The Guiding Stars Front Of Package Labeling, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
This study elaborated nutritional evaluation algorithm and its characteristics, the promotion, the product search database, publicity and education activities, implementation effect of Guiding Stars labeling, summarized three enlightenments for Chinese enterprises to enter the field of FOP labeling certification, and put forward policy suggestions to promote enterprises to carry out FOP labeling certification.
Effect Of Storage Conditions On Protein Quality Of Walnut Kernel, Peng Wu, Wang Wei-Qing, Wang Ping, Yu Xiong-Wei, Fu Qing-Li, Li Shu-Gang
Effect Of Storage Conditions On Protein Quality Of Walnut Kernel, Peng Wu, Wang Wei-Qing, Wang Ping, Yu Xiong-Wei, Fu Qing-Li, Li Shu-Gang
Food and Machinery
Walnut kernel was used to research the influence of temperature and vacuum degree on its protein structure and function properties. The results showed that the quality of walnut kernel protein was significantly affected by factors of temperature and vacuum, and the influence degree of these factors was valued as: temperature > vacuum, constant temperature (35 ℃) > room temperature (25 ℃)> refrigeration (4 ℃). Moreover, with the extension of storage time, the content of sulfhydryl groups in walnut kernel protein decreased, and the content of disulfide bonds and carbonyl compounds increased. The results obtained from electrophoresis and infrared analyses indicated that the …
Study On Drying Characteristics And Drying Kinetic Model Of Kiwi Fruit Slices In Fluidized Bed, Zou San-Quan, Liu Xian-Xi, Zhao Zhen-Chao, Zhang Xue-Bo
Study On Drying Characteristics And Drying Kinetic Model Of Kiwi Fruit Slices In Fluidized Bed, Zou San-Quan, Liu Xian-Xi, Zhao Zhen-Chao, Zhang Xue-Bo
Food and Machinery
In order to improve the drying quality and shorten the drying time of kiwifruit slices, the effects were studied in different temperatures (55, 65, 75, 85 ℃), wind speed (1.5, 2.5, 3.5, 4.5 m/s) and thickness (5, 10, 15 mm) on the hot air drying curve, water effective diffusion coefficient and drying activation energy of kiwifruit slices. The results showed that the whole drying process of kiwifruit slices belonged to reduced-speed drying, and the effective water diffusion coefficient was 1.296 39×10-9 ~4.589 94×10-9 m2/s, which increased with the increase of temperature and wind speed, and decreased with the …
Preparation Of Catalyst Cu/Ce0.75Zr0.25O2 And Its Catalytic Performance In Dry Reforming Of Ethanol, Huang Jia-Miao, Li Liang-Yi, Cao Dong, Huang Zhong-Pei
Preparation Of Catalyst Cu/Ce0.75Zr0.25O2 And Its Catalytic Performance In Dry Reforming Of Ethanol, Huang Jia-Miao, Li Liang-Yi, Cao Dong, Huang Zhong-Pei
Food and Machinery
Cu/Ce0.75Zr0.25O2 catalysts was prepared by urea co-precipitation with assistant of microwave. The activity and stability of the catalyst for ethanol dry gas reforming was studied. The result showed that the Cu/Ce0.75Zr0.25O2 catalyst possessing high catalytic activity. The activity increased with the rising of the reaction temperature. The catalyst stayed stable under 750 ℃ during the 90-hour reaction process and the conversion factor of ethanol remained 100%.
Optimization On Subcritical Extraction Of Oil From Cucumariafrondosa Visceral By Response Surface Method, Xu Meng-Hao, Liang Yang, Yao Yan-Yan, Zhu Ji-Hai, Zhao Xiang-Zhong
Optimization On Subcritical Extraction Of Oil From Cucumariafrondosa Visceral By Response Surface Method, Xu Meng-Hao, Liang Yang, Yao Yan-Yan, Zhu Ji-Hai, Zhao Xiang-Zhong
Food and Machinery
A new process for subcritical extraction of Cucumariafrondosa oil was established using freeze-dried Cucumariafrondosa visceral which is rich in lipid active substances. The subcritical extraction conditions were optimized by single factor and response surface methodology, and the best extraction process was obtained: material-liquid ratio 1∶3 （g/mL）, extraction pressure 0.4 MPa, extraction times 5 times, extraction time 56.18 min, extraction temperature 48.55 ℃, extraction rate 23.38%. By comparing the physical and chemical indexes of oil extracted by different methods and gas chromatography-mass spectrometry (GC-MS) graphs, the physicochemical indexes of oil extracted by subcritical method are better than other methods, the content …
Suitability Evaluation For Processing Chips From Different Mushroom Varieties, Wang Chun, Dai Yan-Jun, Sun Yue, Li Xue-Ling, Liang Jin
Suitability Evaluation For Processing Chips From Different Mushroom Varieties, Wang Chun, Dai Yan-Jun, Sun Yue, Li Xue-Ling, Liang Jin
Food and Machinery
Using Pleurotus eryngii, Lentinus edodes, Coprinus comatus, Agaricus bisporus and Volvariella volvacea as the main raw materials and adding wheat flour, five kinds of mushroom chips were processed by air frying pan. The sensory quality, texture, color difference, flavor free amino acids and reducing sugar of the chips were comprehensively evaluated. The results showed that significant differences were found in the quality of different kinds of mushroom chips. The contents of reducing sugar and total free amino acids in five kinds of mushroom chips were 0.197~0.214 g/100 g and 88.79~334.84 mg/100 g, respectively, and the contents of delicious amino acids …
Optimization Of Acetic Acid Fermentation Process And Antioxidant Activity Of Qiuxiang Pear Vinegar, Yan Fei-Xiang, Zhu Dan, Niu Guang-Cai, Wei Wen-Yi, Wang Si-Pu
Optimization Of Acetic Acid Fermentation Process And Antioxidant Activity Of Qiuxiang Pear Vinegar, Yan Fei-Xiang, Zhu Dan, Niu Guang-Cai, Wei Wen-Yi, Wang Si-Pu
Food and Machinery
Taking the Qiuxiang pear wine as the raw materials, Huniang 1.01 acetic acid bacteria as the strain, and the total acid content as the index, the response surface methodology was used to optimize the fermentation process of fruit vinegar, and its antioxidant capacity was evaluated. The results showed that the optimum conditions for acetic acid fermentation of Qiuxiang pear vinegar were as follows: the inoculation amount of acetic acid bacteria was 9.4%, the fermentation time was 6 d, the fermentation temperature was 31 ℃, and the initial pH was 4.5. The fruit vinegar obtained under these conditions, which the total …
Prediction And Control Method Of Moisture Content After Cutting Based On Machine Learning, Gao Li-Xiu, Chen De-Li, Wan Xing-Miao, Wang Xing-Hao, Zhu Zhi-Yuan, Li Yong-Hua, She Di, Kong Wei-Xi
Prediction And Control Method Of Moisture Content After Cutting Based On Machine Learning, Gao Li-Xiu, Chen De-Li, Wan Xing-Miao, Wang Xing-Hao, Zhu Zhi-Yuan, Li Yong-Hua, She Di, Kong Wei-Xi
Food and Machinery
In order to improve the stability of the moisture content after cutting in the production process of silk making, the matching degree of the indexes between the moisture content at the outlet of loose moisture return, the moisture content at the outlet of moistening leaf feeding and the moisture content after cutting was guaranteed. The steady state data samples of “Yunyan (A)” brand silk production process was selected and the influence variables of the model were analyzed by Recursive Feature Elimination Method (RFE). Based on the temperature and humidity prediction model of the workshop, Monte Carlo simulation, Neural Network algorithm …
Study On Toasting Characteristics Of Different Parts Of Tobacco, Li Jin-Lan, Wang Dao-Quan, Luo Deng-Yan, Xiao Hong-Li, Chang Ming-Bin
Study On Toasting Characteristics Of Different Parts Of Tobacco, Li Jin-Lan, Wang Dao-Quan, Luo Deng-Yan, Xiao Hong-Li, Chang Ming-Bin
Food and Machinery
Toasting characteristics of different parts of tobacco were studied based on different parts of tobacco leaves planted in Liaoning and Jiangxi Province, and the changes in physical indexes, sensory quality, and Maillard reaction products under different treatment intensity of tobacco toasting were investigated in a rotary toaster. The results showed that: ① the upper and middle cut strips should be toasted under medium or high intensity, the lower cut strips should be toasted under medium or low intensity; ② cut strips toasting treatment had a positive effect on the taste, the local mixed gas decreased, the baking aroma and burnt …
Research Progress On The Main Active Components And Physiological Functions Of Sugarcane Molasses And Beet Molasses, Li Qing-Lan, Cui Chun, Wang Wei
Research Progress On The Main Active Components And Physiological Functions Of Sugarcane Molasses And Beet Molasses, Li Qing-Lan, Cui Chun, Wang Wei
Food and Machinery
In this review, the application scope of molasses was summarized, and the main active substances and their physiological activities of sugarcane molasses and beet molasses were introduced. In addition, the development prospect of molasses active substances was prospected.
Effects Of Nanofiber From Plant On Stability Of Food Emulsion, Sun Zhe-Hao, Li Qiao-Ling
Effects Of Nanofiber From Plant On Stability Of Food Emulsion, Sun Zhe-Hao, Li Qiao-Ling
Food and Machinery
This paper elucidates the preparation and characteristics of nanofiber from plant, analyzes influence on food emulsion stability and the research direction of its preparation and modification technology is also prospected.