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Articles 451 - 480 of 483
Full-Text Articles in Food Biotechnology
Research Status And Prospect Of Freezing And Thawing Technologies Of Aquatic Products, Zhang Ya-Jin, Jiao Yang
Research Status And Prospect Of Freezing And Thawing Technologies Of Aquatic Products, Zhang Ya-Jin, Jiao Yang
Food and Machinery
The principles, advantages and disadvantages of the traditional and novel freezing and thawing methods were elaborated, and the research status of the applications of freezing and thawing technologies in aquatic products were also summarized. The development direction of freezing and thawing technologies was then prospected in this review.
Study On The Gelatinization Behaviors Of Heat-Moisture Treated Starch And Its Mechanism, Xing Jun-Jie, Li Dong, Guo Xiao-Na, Zhu Ke-Xue
Study On The Gelatinization Behaviors Of Heat-Moisture Treated Starch And Its Mechanism, Xing Jun-Jie, Li Dong, Guo Xiao-Na, Zhu Ke-Xue
Food and Machinery
In this study, the gelatinization of heat-moisture treated (HMT) corn starch was investigated by rheometer (RHE) and differential scanning calorimeter (DSC) under the same condition of excessive water (starch∶water=1∶10) with heating-rate dependent gelatinization and time-temperature gradient gelatinization tests. DSC and RHE results showed that multiple endothermic transitions (G and M1) and two viscosity peaks (PV1 and PV2) were observed in viscosity curves and DSC traces even in excess water for HMT starches. The gelatinization process of HMT starch could be divided into three stages by correlation analysis of thermal and viscosity characteristics as follows. The …
The Determination Of Residues Of Bentazone And Its Metabolites In Rice And Wheat Flour By High-Performance Liquid Chromatography-Ms/Ms, Liu Di, Yang Qing, Han Li, Yu Ting-Ting, Cao Qi, Jiang Feng, Wang Hui-Xia
The Determination Of Residues Of Bentazone And Its Metabolites In Rice And Wheat Flour By High-Performance Liquid Chromatography-Ms/Ms, Liu Di, Yang Qing, Han Li, Yu Ting-Ting, Cao Qi, Jiang Feng, Wang Hui-Xia
Food and Machinery
A general QuEChERS purification method was used to establish an HPLC-MS/MS method for the determination of Bentazone and its metabolites 6-hydroxymetazone and 8-hydroxymetazone residues in rice and flour. The results showed that the calibration curves had a good linear relationship between bentazone and its metabolites in the range of 0.1 to 100.0 μg/kg, and the linear correlation coefficients (R2) were all greater than 0.995, with the limits of quantification were all 0.2 μg/kg. Methods at the levels of 0.2 μg/kg, 0.4 μg/kg and 2 μg/kg, the average recovery rates were between 89.6% and 106.9%, and the relative standard …
Effect Of Sports Drinks On Color Stability Of Different Light-Cured Composite Resins, Zhang Wei
Effect Of Sports Drinks On Color Stability Of Different Light-Cured Composite Resins, Zhang Wei
Food and Machinery
In this study, in order to evaluate the effect of three kinds of sports drinks on the color stability of light cured composite resin materials after 1 and 6 months of immersion, the reference color values (L*, a*, b*) of four kinds of resin composites were measured, and samples from each group of composite materials were randomly selected and immersed in sports drinks and distilled water for 1 month and 6 months. The color values of the samples after immersion were re measured, and the color change value (DE) was calculated. The data were …
Purification And Characterization Of Metmyoglobin Reductase In Beef Longissimus Muscle, Zhao Li-Jun, Zhao Ke, Zhao Gai-Ming, Ma Yang-Yang, Zhu Yao-Di, Li Miao-Yun, Huang Ming-Yuan
Purification And Characterization Of Metmyoglobin Reductase In Beef Longissimus Muscle, Zhao Li-Jun, Zhao Ke, Zhao Gai-Ming, Ma Yang-Yang, Zhu Yao-Di, Li Miao-Yun, Huang Ming-Yuan
Food and Machinery
The longissimus muscle from chilled beef was used as raw material to preliminary study the purification and characteristics of metmyoglobin reductase. The effect of temperature, pH and metal ions on the metmyoglobin reductase activity was investigated. Results revealed that the metmyoglobin reductase of longissimus muscle could be crudely purified with ammonium sulfate (65% saturation) and ultrafiltration (>50 kDa). SDS-PAGE analysis showed that the molecular weight of the metmyoglobin reductase of longissimus muscle was 29.0~66.4 kDa, mainly. The proper temperature of the metmyoglobin reductase of longissimus muscle was 40 ℃, with the proper pH 6.0. Cu2+ could inhibit the …
Effects Of Pretreatment Conditions On The Evaluation Of The Taste Quality Of Japonica Rice In Jiangnan Area With Rice Taste Analyzer, Xu Lin-Na, Wang Yu-Fan, Zhang Wen-Bin
Effects Of Pretreatment Conditions On The Evaluation Of The Taste Quality Of Japonica Rice In Jiangnan Area With Rice Taste Analyzer, Xu Lin-Na, Wang Yu-Fan, Zhang Wen-Bin
Food and Machinery
As a device for evaluating the taste quality of rice, rice taste analyzer has been used more and more widely. However, the pretreatment conditions for different rice have always been fixed. In this study, the effects of a series of pretreatment conditions such as rice water ratio, soaking time, cooking time, rice braising time and rice temperature for taste quality evaluation of southern Jiangsu japonica rice was explored. It was found that under different conditions of rice-water ratio, the taste scores of four kinds of japonica rice tend to increase and then decrease, and the highest scores were obtained at …
Construction Of Lead (Ii) Ion Detection Method Based On Regulation Of Thiacyanine Self-Assembly By Nucleic Acid Aptamer, Zhao Han, Yu Li-Jia, Wu Zhi-Sheng, Zhang Ying-Lin, Zhang Hua-Wei, Shi Xiao-Dong
Construction Of Lead (Ii) Ion Detection Method Based On Regulation Of Thiacyanine Self-Assembly By Nucleic Acid Aptamer, Zhao Han, Yu Li-Jia, Wu Zhi-Sheng, Zhang Ying-Lin, Zhang Hua-Wei, Shi Xiao-Dong
Food and Machinery
In this paper, regulation of self-assembly properties of thiacyanine dye (Dye2) by nucleic acid aptamer (T30695) was used to construct a specific recognition unit for detecting Pb2+. G-quadruplexes were formed to interact with dye 2 monomers, which could disassemble dimers of Dye2 into monomer, in the presence of Pb2+. The absorption vales at 422 nm via 445 nm was used as a specific recognition signal to achieve the purpose of specificity and high sensitivity identification of Pb2+ only by UV-vis spectra. This system has a good linear relationship from 0.25 to 10.00 μmol/L (R2 …
Effects Of Threshing, Redrying With Collaborative Aging On Polyphenols Content In Tobacco-Planting Area Of Liangshan In Sichuan, Ma Ya-Ping, Li Li, Luo Cheng, Li Dong-Liang
Effects Of Threshing, Redrying With Collaborative Aging On Polyphenols Content In Tobacco-Planting Area Of Liangshan In Sichuan, Ma Ya-Ping, Li Li, Luo Cheng, Li Dong-Liang
Food and Machinery
Studied the changes of polyphenols including chlorogenic acid, neochlorogenic acid, 4-O-coffee-D-quinic acid, scopoletin, rutin, kaempferol glycoside and polyphenols content in Sichuan Liangshan flue-cured tobacco leaves under different key parameters of threshing and redrying (a1 was one wetting process outlet temperature; a2 was redrying zone 1 temperature~a5 was redrying zone 4 temperature) and alcoholization duration. The results show that: ① one wetting process outlet temperature have a certain positive correlation with polyphenols content, and redrying zone 1 temperature~ redrying zone 4 temperature are not significantly correlation. ② Chlorogenic acid, neochlorogenic acid, rutin, kaempferol glycoside and polyphenols content decrease with the increase …
Chemical Composition, Bacteriostasis And Enzyme Inhibition Of Cinnamomumcamphora Ct. Cineole Volatile Oil, Li Jia-Nan, Chen Xiao-Hua, Hao Hao, Liu Xiang, Zhang Xiao-Ying, Chen Chen
Chemical Composition, Bacteriostasis And Enzyme Inhibition Of Cinnamomumcamphora Ct. Cineole Volatile Oil, Li Jia-Nan, Chen Xiao-Hua, Hao Hao, Liu Xiang, Zhang Xiao-Ying, Chen Chen
Food and Machinery
Gas chromatography-mass spectrometry (GC-MS) was used to determine the chemical composition of Ravansaravolatile oil. The in vitro bacteriostasis experiment was carried out by the paper diffusion method and the microdilution broth method. And its inhibitory effect on pancreatic lipase and α-glucosidase activity was determined. The results characterized 17 chemical components, accounting for 98.5% of the total volatile oils. The main components were 1,8-cineole (30.89%), camphor (21.67%), (-)-allo-aromadendrene (12.38%), p-cymene (10.14%), β-pinene (6.01%). The minimum inhibitory concentrationrange of volatile oils for 18 tested bacteria was 1.25~40.00 mg/mL. At the concentration of 100 mg/mL, the inhibition rates of pancreatic lipase and α-glucosidase …
Quantitative Structure-Retention Relationship Studies Of Aroma Components From Pineapple Based On Neural Network, Qin Zheng-Long, Feng Chang-Jun
Quantitative Structure-Retention Relationship Studies Of Aroma Components From Pineapple Based On Neural Network, Qin Zheng-Long, Feng Chang-Jun
Food and Machinery
In order to study chromatographic retention time (RT) of aroma components from pineapple, molecular valence connectivity index (mXVt), molecular shape index (nK) and electrotopological state index (Ei) of 44 aroma components were calculated. 2XVp and 4XVc of the molecular valence connectivity indices, and 1K and 2K of the molecular shape indices, E8 and E13 of the electrotopological state indices were optimized. The six parameters were used as input variables of neural network and the chromatographic retention time was used as output …
Improvement Of Cinnamaldehyde Addition On Properties Of Whey Protein Concentrate Gel, Cui Huan-Huan, Qin Feng-Da, Li Yan, Li Bin
Improvement Of Cinnamaldehyde Addition On Properties Of Whey Protein Concentrate Gel, Cui Huan-Huan, Qin Feng-Da, Li Yan, Li Bin
Food and Machinery
The nano-emulsions and microcapsules were used to improve the hydrophilicity of cinnamaldehyde, which were then added to whey protein concentrate solution. Protein gel was produced by heat-induced method. The rheological property, water holding capacity, texture and microstructure of protein gels were characterized to investigate the influence of encapsulated cinnamaldehyde on the property of protein gels. The results showed that the water holding capacity of protein gel significantly increased with the addition of cinnamaldehyde. When cinnamaldehyde was encapsulated by emulsions, the properties of heat-induced protein gels including viscoelasticity, water holding capacity, texture characteristics and network structure were positively correlated with the …
Determination Of Icariin And Other 20 Functional Components In Food By Liquid Chromatography Tandem Mass Spectrometry, Fan Xiao-Long, Chen Ran, Wu Wan-Qin, Liu Guo-Jiao, Huang Kun, Jiang Feng
Determination Of Icariin And Other 20 Functional Components In Food By Liquid Chromatography Tandem Mass Spectrometry, Fan Xiao-Long, Chen Ran, Wu Wan-Qin, Liu Guo-Jiao, Huang Kun, Jiang Feng
Food and Machinery
A method for the quantitative determination of icariin, hypericin and Psoralen in mix liquor, beverage sample and tea substitutes were established by ultra-high-performance liquid chromatography tandem mass spectrometry. Samples were extracted by methanol water solution, diluted, purified, extracted, centrifuged, filtered, and determined by Thermo Acclain RSLC C18 (2.6 μm, 2.1 mm×100 mm) chromatographic column. The determination was carried out under the mode of electrospray positive and negative ion multi-reaction monitoring scanning (MRM) with acetonitrile and water. The maximum linear detection concentration of 20 compounds was 500 ng/mL, the correlation coefficient (R2) was greater than 0.99, and the …
Establishment Of Arapid Detection Method For Carbendazim Enzyme-Linked Immunosorbent, Jiang Wen-Hui, Wu Xiao-Sheng, Cui Na, Zhang Yu, Peng Zheng-Xue, Cui Hai-Feng, Wan Yu-Ping
Establishment Of Arapid Detection Method For Carbendazim Enzyme-Linked Immunosorbent, Jiang Wen-Hui, Wu Xiao-Sheng, Cui Na, Zhang Yu, Peng Zheng-Xue, Cui Hai-Feng, Wan Yu-Ping
Food and Machinery
Using the principle of enzyme-linked immunosorbent assay, a method for quantitative determination of carbendazim residues in fruits, vegetables, tea, and tobacco was established. First, the carbendazim hapten was prepared through acid-base neutralization chemical reaction, and then the anti-carbendazim monoclonal antibody was screened out by immunizing mice to prepare the enzyme-labeled goat anti-mouse anti-antibody, and finally the prepared anti-carbendazim Monoclonal antibodies and enzyme-labeled goat anti-mouse anti-antibodies were used in the development of enzyme-linked ELISA kits. The results showed that within the linear range of 0.1~8.1 μg/L, the target carbendazim had a good linear relationship, and the correlation coefficient (R2) …
Nondestructive Detection Of Pesticide Residues On Fruit Surface By Hyperspectral Imaging Technology, Zhang Meng, Jia Shi-Jie
Nondestructive Detection Of Pesticide Residues On Fruit Surface By Hyperspectral Imaging Technology, Zhang Meng, Jia Shi-Jie
Food and Machinery
Based on the hyperspectral imaging technology, a non-destructive detection method for pesticide residues on fruit surfaces is proposed. By preprocessing the collected data and extract features, finding the optimal least squares support vector machine parameters through the bacterial population chemotaxis algorithm, a pesticide residue detection model was established, which was compared with the least squares support vector machine model to verify the superiority and accuracy the model. The results showed that the detection model had the highest detection accuracy based on the characteristic wavelength of the continuous projection method combined with the detection model, and its accuracy rate was 97.92%, …
Food Safety Supervision Based On Neural Network Technology In Large Data Environment, Meng Qing-Jie, Yao Hai-Chang
Food Safety Supervision Based On Neural Network Technology In Large Data Environment, Meng Qing-Jie, Yao Hai-Chang
Food and Machinery
In the environment of large data, the application value of data mining and neural network technology in food safety supervision is discussed to provide ideas for the innovation of supervision mode in this field in China. Several important safety supervision models of Chinese traditional food first analyzed. Based on the analysis of the deficiencies of current supervision, the more mature supervision strategy of developed countries such as the United States is used to apply big data related technology to the food safety supervision, so as to make the data information timelier and more open. BP neural network is applied to …
Analysis And Design Of Bonito Cutting System At Low Ambient Temperature, Liang Jing-Kun, Xie Xin-Gang, Li Jie-Feng, Yu Shu-Chi
Analysis And Design Of Bonito Cutting System At Low Ambient Temperature, Liang Jing-Kun, Xie Xin-Gang, Li Jie-Feng, Yu Shu-Chi
Food and Machinery
To solve the problem that many temperature fluctuations occur in cold chain logistics from catching to selling Bonito, a new analog cutting system was designed under -18 ℃ environment based on wide-temperature PLC. Results showed that the design was superior to the traditional manual processing under room temperature and mechanical cutting after ultra-low temperature defrosting whether in low-temperature preservation or cutting speed, which reduced the cutting and exposure links and the temperature fluctuations effectively. After being assembled between the processing and quick-frozen cabins of the ocean-going fishing vessel, the synchronization of cutting and quick freezing could be realized, which could …
Modeling And Simulation Of Bipolar Frequency Adjustable High Voltage Pulse Power Supply, Wang Zhuo, Li Zhen-Mei, Li Hai-Tao, Li Zong-Zhe
Modeling And Simulation Of Bipolar Frequency Adjustable High Voltage Pulse Power Supply, Wang Zhuo, Li Zhen-Mei, Li Hai-Tao, Li Zong-Zhe
Food and Machinery
In order to solve the problem that the high-pressure sterilization system cannot remove multiple strains at the same time, this article uses a modular design to establish a sterilization system structure that eliminates three strains (Penicillium, yeast, Escherichia coli), and establishes a bipolar square wave and a high-frequency pulse with adjustable frequency Equivalent model of power supply and processing room, respectively. The system can output multiple bipolar square wave waveforms with different peak values when the frequency is 100~1 000 Hz with the pulse width of 10 μs, and can sterilize different pathogens separately. Simulation results show that the power …
Design And Test Of The Separator Of Kitchen Waste Residue Liquid Based On Edem Fluent Simulation, Wang Hao-Xuan, Guo Lin, Wang Yi-Ming, Zhang Yong-Hua, Mao Xin-Bing, Zhang Tian-Hui
Design And Test Of The Separator Of Kitchen Waste Residue Liquid Based On Edem Fluent Simulation, Wang Hao-Xuan, Guo Lin, Wang Yi-Ming, Zhang Yong-Hua, Mao Xin-Bing, Zhang Tian-Hui
Food and Machinery
Aiming at the problems of large-scale food waste treatment production line, such as large capital investment, high cost of equipment operation and maintenance, and single operation form of small-scale food waste treatment equipment, based on SolidWorks, a kind of food waste treatment equipment, which integrates feeding, crushing, compression and dehydration, is designed to realize high integration, high automation, low energy consumption and low operation cost of food waste resource utilization Slag liquid separator. The particle model was established by EDEM software, and the particle motion parameters of kitchen waste were analyzed and optimized by RNG k—ε turbulence model in Fluent. …
The Near Infrared Prediction Model Of K-Value Of Channel Catfish Fillets During Freeze-Thaw Cycles, Qian Xiao-Qing, Zhu Meng, Shi Gang-Peng, Xiong Guang-Quan, Shi Liu, Wu Wen-Jin, Wang Lan, Wang Shun-Zhi, Ding An-Zi
The Near Infrared Prediction Model Of K-Value Of Channel Catfish Fillets During Freeze-Thaw Cycles, Qian Xiao-Qing, Zhu Meng, Shi Gang-Peng, Xiong Guang-Quan, Shi Liu, Wu Wen-Jin, Wang Lan, Wang Shun-Zhi, Ding An-Zi
Food and Machinery
To determine the freshness change of Channel catfish fillets during freeze-thaw cycles and establishprediction model using near infrared spectroscopy, Near Infrared(NIR) reflectance spectroscopy was used to collect spectral data of Channel catfish meat during 5 times freeze-thaw processing, meanwhile the contents of ATP-related compounds of fish samples were obtained by HPLC (High Performance Liquid Chromatography) to calculate the freshness of K value, then the quantitative prediction model of K value was established based on the optimal wavelengths using PLS (Partial least squares regression) method and verified by t-test. The results showed that ATP content declined rapidly (P＜0.05) from 2.15 to …
Bacterial Composition Analysis Of Frozen Mussels Based On High-Throughput Sequencing, Jiang Hui-Li, Shui Shan-Shan, Wu Qiong-Jing, Chen Xiao-Nan, Zhang Bin, Su Lai-Jin
Bacterial Composition Analysis Of Frozen Mussels Based On High-Throughput Sequencing, Jiang Hui-Li, Shui Shan-Shan, Wu Qiong-Jing, Chen Xiao-Nan, Zhang Bin, Su Lai-Jin
Food and Machinery
After opening the shell with steam, the microorganisms on the surface of fresh mussel meat (FS), frozen mussel meat at -18 ℃ for 1 week (FS-1), frozen mussel meat for 3 weeks (FS-3) and frozen mussel meat for 9 weeks (FS-9) were extracted with DNA extraction kit and then analyzed by high-throughput sequencing. The effective sequences in all samples ranged from 31 896 to 42 812, and the operational taxonomic unit (OTU) ranged from 289 to 681. Among them, the OTU of FS-9 was the lowest, and the OTU of FS was the highest. Diversity index analysis showed that the …
Determination Of The Imaging System For Seedless White Grape Based On Image Evaluation, Li Ze-Ping, Li Xue-Lian, Zhou Jun, Guo Jun-Xian, Huang Hua, Guo Yang, Zhang Liang-Liang
Determination Of The Imaging System For Seedless White Grape Based On Image Evaluation, Li Ze-Ping, Li Xue-Lian, Zhou Jun, Guo Jun-Xian, Huang Hua, Guo Yang, Zhang Liang-Liang
Food and Machinery
In order to obtain the image of seedless white grape, the influence of background paper color, light source structure and lighting mode on the image was fully considered on the self-made acquisition platform. Firstly, the optimal level of each factor is determined by single factor test, then the acquisition platform is optimized by orthogonal test, and finally the optimal value level of each factor is determined by subjective and objective comprehensive evaluation image method. The results showed that the best values of the machine vision imaging system of seedless white grape were: the background paper is white, the light source …
Study On External Quality Detection Of Pepper Based On Machine Vision, Ren Rui, Zhang Shu-Juan, Zhao Hua-Min, Sun Hai-Xia, Li Cheng-Ji, Lian Meng-Ru
Study On External Quality Detection Of Pepper Based On Machine Vision, Ren Rui, Zhang Shu-Juan, Zhao Hua-Min, Sun Hai-Xia, Li Cheng-Ji, Lian Meng-Ru
Food and Machinery
To realize the rapid detection of normal peppers and defective peppers (dark spots, insect marks and stripe skin), image acquisition and median filtering were used for denoising. 24 color feature variables and 20 texture feature variables of sample images were extracted. Threshold segmentation in the Otsu algorithm was used to extract two morphological feature variables. The Successive Projections Algorithm (SPA) was used to optimize 14 feature variables. Modeling was done based on the Least Squares Support Vector Machine (LS-SVM) method. The detection result of SPA-LS-SVM model is 98.67%, which is the best.
Optimization Of Preparation Technology And Antioxidant Activity Of Polysaccharide Sulfate From Pleurotus Ostreatus, Liang Ying, Bi Hong-Mei, Zheng Wen-Feng, Bi Hong-Mei, Li Zhi-Jiang
Optimization Of Preparation Technology And Antioxidant Activity Of Polysaccharide Sulfate From Pleurotus Ostreatus, Liang Ying, Bi Hong-Mei, Zheng Wen-Feng, Bi Hong-Mei, Li Zhi-Jiang
Food and Machinery
Taking substitution rate as an index, the effects of concentration of sulfuric acid, reaction temperature and reaction time on sulfation of Pleurotus ostreatus polysaccharides were studied by concentrated sulfuric acid method. On the basis of single-factor results, the optimum preparation process of P. ostreatus polysaccharide sulfate was obtained by L9(34) orthogonal test. Secondly, the polysaccharide and sulfates of P. ostreatus polysaccharide were characterized by FT-IR spectrometer. Finally, the reductive power of VC and the scavenging rates of DPPH radical, superoxide anion radical and hydroxyl radical were determined to explore the antioxidant activity of P. ostreatus …
Extrusion Assisted Alkaline-Enzyme Extraction Process Optimization Of Protein Hydrolysate From Tie Guanyin Tea Residue And Its Functionalities, Guo Feng-Xian, Zheng Zong-Ping, Huang Cheng-Fang, Zhao Wei, Yao Yuan
Extrusion Assisted Alkaline-Enzyme Extraction Process Optimization Of Protein Hydrolysate From Tie Guanyin Tea Residue And Its Functionalities, Guo Feng-Xian, Zheng Zong-Ping, Huang Cheng-Fang, Zhao Wei, Yao Yuan
Food and Machinery
Taking Tie Guanyin residues as the research object, through single factor experiment and response surface methodology, the effects of extrusion water content, sleeve temperature and screw frequency on its assisted alkaline-enzyme combined extraction of tea residue protein hydrolysates (TPH) were discussed, and the functionalities of TPH was then investigated. The optimal extrusion assisted extractions were water content of tea residue material 15%, sleeve temperature 97 ℃, screw frequency 40 Hz. Under the conditions the extraction rate of TPH was improved to (71.37±0.09)%, which was close to the predicted result. The results of TPH antioxidant activity showed the IC50 values …
Evaluation And Classification For Physicohemical Quality Of Vine Tea On Entropy Method And Grey Relation Analysis, Zhang Min, Yu Ji, Wang Qi-Yan, Zhang Jin-Cheng, You Xiang-Tao, Yao Mao-Jun, Ma Cheng-Jin
Evaluation And Classification For Physicohemical Quality Of Vine Tea On Entropy Method And Grey Relation Analysis, Zhang Min, Yu Ji, Wang Qi-Yan, Zhang Jin-Cheng, You Xiang-Tao, Yao Mao-Jun, Ma Cheng-Jin
Food and Machinery
Taking 10 kinds of vine tea samples collected as objects, 15 related physicohemical quality indexes of vine tea were measured. Four core indexes of tea infusioninflavonoids(A11), polyphenols(A12), soluble sugar(A13), and brightness(A5) were determined by variation analysis, correlation analysis, and principal component analysis. After that, the index weight was determined by the entropy method, and the grey correlation analysis was used to construct the evaluation model of the physicohemical quality: φimodelscore=ξA11×0.181 1+ξA12×0.224 2+ξA13×0.415 4+ξA3×0.179 3, and the fitting degree between the model score …
Study On Extraction Technology And Application Of Arecoline From Betel-Nut Waste, Chen Juan, Lu Ke-Qiang, Zhu Men-Jun, Jiang Xue-Wei
Study On Extraction Technology And Application Of Arecoline From Betel-Nut Waste, Chen Juan, Lu Ke-Qiang, Zhu Men-Jun, Jiang Xue-Wei
Food and Machinery
Arecoline was extracted from the core of betel-nut by acid water extraction method. Based on the effects of time, temperature, ratio of material to liquid, hydrochloric acid concentration and extraction times on arecoline by single factor method, a quadratic polynomial model of time, temperature and hydrochloric acid concentration was established by box-Behnken response surface design method to optimize the extraction process. The arecoline extraction was applied to betel-nut products to investigate its effect on the quality of areca products. The results showed that the optimum extraction process conditions were solid-liquid ratio 1∶15 (g/mL), extraction times 2, extraction time 45 minutes, …
Effect Of The Mixed Flour Of Chinese Yam, Coix Chinensis Tod. And Euryale Ferox On The Processing Quality Of Wheat Flour, Shi Jing-Hong, Hao Shui-Yuan, Guo Shu-Wen
Effect Of The Mixed Flour Of Chinese Yam, Coix Chinensis Tod. And Euryale Ferox On The Processing Quality Of Wheat Flour, Shi Jing-Hong, Hao Shui-Yuan, Guo Shu-Wen
Food and Machinery
Chinese yam, Coix chinensis Tod. and Euryale ferox were added to wheat flour, the effect of mixed powder with different addition amount on the gelatinization characteristics, thermomechanical properties of dough and texture characteristics of steamed bread were analyzed by using rapid viscosity analyzer, Mixolab hybrid experiment instrument and texture analyzer. The results showed that as the amount of mixed powder added increased. The gelatinization viscosity, disintegration value, retrogradation value, gelatinization temperature, gelatinization time, dough water absorption, formation time and stability time of wheat flour gradually decreased, and cooking stability and protein weakening gradually increased. The hardness and chewiness of steamed …
Effects Of Ultrasound Combined Far-Infrared Radiation Drying On The Quality Of Banana Slices, Shi Xiao-Wei, Liu Yun-Hong
Effects Of Ultrasound Combined Far-Infrared Radiation Drying On The Quality Of Banana Slices, Shi Xiao-Wei, Liu Yun-Hong
Food and Machinery
In order to investigate the quality characteristics of banana dried by ultrasound combined with far-infrared radiation drying, the banana slices were dried using ultrasound combined far-infrared radiation drying, and the drying was operated using the radiation temperature of 150, 210, 270 ℃ under the ultrasound power of 0, 30, 60 W. The effect of drying conditions on structure, rehydration ratio, shrinkage, color difference, total phenol content, VC content and antioxidant activity of banana slices were compared. The results showed that as the increases of radiation temperature and ultrasound power, the hardness values and shrinkage rate of banana slices decreased, and …
Research Progress On The Affecting Factors Of Heat-Induced Gelation Of Egg Albumin, Liu Xin-Ci, Lv Yun-Xiong, Sun Wei-Bao, Xu Fan, Yue Xiao-Xia, Zhang Gen-Sheng
Research Progress On The Affecting Factors Of Heat-Induced Gelation Of Egg Albumin, Liu Xin-Ci, Lv Yun-Xiong, Sun Wei-Bao, Xu Fan, Yue Xiao-Xia, Zhang Gen-Sheng
Food and Machinery
This review summarized the microstructure, gelation process and the mechanism of gel properties of heat-induced from egg albumin. The effects of glycosylation, salt, enzymes, pH, adding NaCl or adjusting pH to synergistic glycosylation or enzyme on heat-induced gelation of egg white protein were discussed emphatically, and the research direction and application of heat-induced gelation of egg albumin were also prospected.
Food Analysis Module Descriptor With Sdgs Embedded, Julie Dunne
Food Analysis Module Descriptor With Sdgs Embedded, Julie Dunne
Reusable Resources
This OER is a Food Analysis module descriptor that has been reviewed to embed sustainability learning outcomes, activities, and reading material. This is an output from the IMPACT project Sustainable-Food-Curriculum CoCreate. It includes learning outcomes related to green chemical analysis, and impact of climate change on food analysis.