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Articles 1951 - 1980 of 5215
Full-Text Articles in Food Biotechnology
Three-Dimensional Flow Field Analysis Of Coaxial Variable Speed Single Screw Extruder With Planetary Gears Based On Ansys, Tang Lin-Sen, Guo Shu-Guo, Wang Li-Yan
Three-Dimensional Flow Field Analysis Of Coaxial Variable Speed Single Screw Extruder With Planetary Gears Based On Ansys, Tang Lin-Sen, Guo Shu-Guo, Wang Li-Yan
Food and Machinery
Use ANSYS/CFX software to analyze the flow channel of a coaxial variable speed single-screw extruder with planetary gears, and compare with the ordinary single screw. Results: compared with the ordinary single screw, the new coaxial variable speed single screw extruder has better pressure building capacity and longer residence time of the material in the screw, which is conducive to better mixing of the material, indicating that the planetary gear is coaxial. The variable speed single screw can locally reduce the material transportation speed, increase the material mixing capacity and the screw pressure building capacity.
Three Dimensional Simulation Analysis Of Second Order Differential Twin Screw Extruder, Yu Miao, Guo Shu-Guo, Wang Li-Yan
Three Dimensional Simulation Analysis Of Second Order Differential Twin Screw Extruder, Yu Miao, Guo Shu-Guo, Wang Li-Yan
Food and Machinery
The second order asymmetric double screw extruder with mixing element is designed, and the solid model is established by using Solidworks. Based on the finite volume method, the ANSYS/CFX finite element analysis software was used to simulate the movement and processing process of soybean meal in the machine barrel, which was verified by the experiments. Results: when the constant temperature was 80 ℃, the new double-screw extruder produces alternating pressure due to mixing elements, differential asymmetric flow field and volume difference of the first and second stage screw grooves. The material was continuously stretched and compressed and undergoes multiple segmentation …
Design Of Apricot Core-Breaking Device With Squeeze-Tooth-To-Roller And Analysis Of The Strength Of Pressing Roller, Zhu Zhao-Shuai, Zhang Jia-Xi, Yang Li-Ling, Mao Wu-Lan, Wang Yi-Chao
Design Of Apricot Core-Breaking Device With Squeeze-Tooth-To-Roller And Analysis Of The Strength Of Pressing Roller, Zhu Zhao-Shuai, Zhang Jia-Xi, Yang Li-Ling, Mao Wu-Lan, Wang Yi-Chao
Food and Machinery
The working principle and technical parameters of the helical tooth-to-roller squeezing apricot core shell breaking device are described. The structures were determined, including the shell crushing roller, the double-layer vibrating screen, the eccentric transmission device, the size of the shell crushing roller gap. The modal analysis of the main components of the shell-breaking roller was analyzed with ANSYS-Workbench software, and obtained the first 6-order mode and natural frequency. The lowest-order natural frequency of the shell-breaking roller was 17.258 Hz, which was much higher than its working condition excitation frequency of 5.83～7.50 Hz. There will be no resonance. After testing with …
Design And Analysis Of Automatic Cutting Blade For Slender Jellyfish Silk, Feng Yi-Ran, Tao Xue-Heng, Wang Xue-Jun, Lu Jin-Shi, Lee Eung-Joo
Design And Analysis Of Automatic Cutting Blade For Slender Jellyfish Silk, Feng Yi-Ran, Tao Xue-Heng, Wang Xue-Jun, Lu Jin-Shi, Lee Eung-Joo
Food and Machinery
To satisfy the demand for batch cutting and processing of bowl shaped jellyfish, a slender jellyfish cutting automatic cutting blade was designed for bowl shaped jellyfish. The curvature and deflection of the blade were numerically simulated using the Frenet-serret frame formula combined with the shape of the jellyfish skin, and the blade trajectory was obtained as a spatially non-isometric spiral. Two special cutting blades for bowl shaped jellyfish were designed by using heat-treated 440C stainless steel as the material for the blades, taking into account the actual working environment. The mechanical properties of the two blades were analyzed and the …
On-Line Elimination System Of Foreign Materials In Cut Tobacco Based On X-Ray, Han Ming, Wu Xue-Qin, Han Hui-Dan, Zhao Shu-Hua, Zhu Jian-Xin
On-Line Elimination System Of Foreign Materials In Cut Tobacco Based On X-Ray, Han Ming, Wu Xue-Qin, Han Hui-Dan, Zhao Shu-Hua, Zhu Jian-Xin
Food and Machinery
The system was based on the differenceof X-ray absorption capacity of different density materials to design On-line elimination system of foreign materials in cut tobacco based on X-ray. The system uses X-ray to transmit the cut tobacco to form the original density data, and uses the mutation of the original density value to distinguish the foreign materials, so as to realize the function of on-line detection and recognition of foreign materials. And a unique method of screening out foreign materials by parallelogram injection which made the foreign materials close to the center of the parallelogram was designed to improve the …
Improvement On Tobacco Temperature And Moisture Control Method Of Tobacco Heating Cylinder, Cui Sheng, Li Ri-Nan, Kang Jin-Ling, Liu Zhen, Huang Bo
Improvement On Tobacco Temperature And Moisture Control Method Of Tobacco Heating Cylinder, Cui Sheng, Li Ri-Nan, Kang Jin-Ling, Liu Zhen, Huang Bo
Food and Machinery
In view of the problem that the current tobacco heating cylinder cannot meet the temperature and moisture control requirements of the tobacco under different process conditions, the existing tobacco heating cylinder was designed and improved. A cooling and humidity control system was added to the tobacco, heating cylinder to realize dual-mode adjustment and control of the temperature and moisture of different smoke sheets. According to the temperature and moisture control requirements of the tobacco， the improved tobacco heating cylinder can switch between forward and reverse flow control. Verification experiments showed that the temperature and moisture stability of the improved tobacco …
Research On The Construction Of Traceability System For Food Cold Chain Logistics Based On Blockchain Technology In The Post Epidemic Era, Li Hang, Dong Rui
Research On The Construction Of Traceability System For Food Cold Chain Logistics Based On Blockchain Technology In The Post Epidemic Era, Li Hang, Dong Rui
Food and Machinery
Based on the background of the post epidemic era, the development status of Chinese cold chain logistics market and the pain points of food cold chain logistics information traceability system were analyzed in this review, and the existing problems were discussed and summarized. Based on the blockchain technology, the construction of food cold chain logistics traceability system was also investigated, by using three dimensions of participant setting, system framework design and operation process optimization, and the specific implementation path of the newly constructed traceability system from three aspects of government, enterprise and consumer was expounded.
Coupling Method Of Near Infrared Spectroscopy And Multi Source Information For Potato Quality Identification, Li Xue-Jun, Cheng Hong
Coupling Method Of Near Infrared Spectroscopy And Multi Source Information For Potato Quality Identification, Li Xue-Jun, Cheng Hong
Food and Machinery
The classification probability output based on machine vision and near infrared spectroscopy technology was established, and the classification decision model suitable for heterogeneous data was built by using DS evidence fusion rules. The directional gradient histogram and principal component extraction method were used to extract spectral features, and support vector machine and AdaBoost classifier were used for recognition. On this basis, the potato classification model based on feature layer fusion was constructed. By using multi-source information fusion technology, a multi-source information fusion agricultural product quality identification model was established, which integrated the classification decision of nondestructive testing and feature level …
Antioxidant And Antibacterial Activities Of Different Polar Parts From Manilkara Zapota Leaves, Ma Fei-Yue, Zhang Ming, Li Ya, Du Li-Qing, Shuai Xi-Xiang
Antioxidant And Antibacterial Activities Of Different Polar Parts From Manilkara Zapota Leaves, Ma Fei-Yue, Zhang Ming, Li Ya, Du Li-Qing, Shuai Xi-Xiang
Food and Machinery
In order to investigate the antioxidant and antibacterial activity of different polar parts (petroleum ether part, ethyl acetate part, n-butanol part and water part) from Manilkara zapota leaves. The DPPH radical-scavenging assay, ABTS radical-scavenging assay and FRAP antioxidant capacity assay were carried out. And the antibacterial effects of different polar parts from Manilkara zapota leaves against Bacilus subtillis, Escherichia coli and Staphylococcus aureus were studied. The results showed that the extracts obtained from ethyl acetate extraction had the highest antioxidant activities; the IC50 of the DPPH radical-scavenging and ABTS radical-scavenging were (0.019±0.010) mg/mL, and the Trolox Equivalent Antioxidant Capacity …
Extraction And Membrane Separation Of Pigment From Seed Coat Of Red Adzuki Bean, Jin Li-Mei, Sui Shi-You, Ren Meng-Ya, Bai Jing, Niu Guang-Cai, Li Zhi-Jiang
Extraction And Membrane Separation Of Pigment From Seed Coat Of Red Adzuki Bean, Jin Li-Mei, Sui Shi-You, Ren Meng-Ya, Bai Jing, Niu Guang-Cai, Li Zhi-Jiang
Food and Machinery
The red pigment from the seed coats of red adzuki beans was extracted by soaking in water and separated by the pressure-driven membrane technology (microfiltration, nanofiltration, etc.), and the separation processes were also optimized. The results showed that the optimal extraction conditions of pigment from seed coats were as follows: the ratio of material to liquid (mass of seed coats: volume of water) at 1∶30 （g/mL）, extraction temperature 90 ℃, extraction time 90 min, and the color value of the extracts reached 7.53. The optimized membrane separation process was the combination of microfiltration (0.22 μm) and nanofiltration membrane (NF245), with …
Purification, Antioxidant And Immunomodulatory Activities Of Polysaccharides From A White Lotus Seedpod, Ma Guang-Qiang, Li Guo-Qun, Wu Jing, Xiong Wei, Wu Lei
Purification, Antioxidant And Immunomodulatory Activities Of Polysaccharides From A White Lotus Seedpod, Ma Guang-Qiang, Li Guo-Qun, Wu Jing, Xiong Wei, Wu Lei
Food and Machinery
In order to study the physicochemical properties and evaluate the biological activity of polysaccharides from white lotus receptacle, the crude polysaccharides （WLRCP） were obtained by water extraction and alcohol precipitation method, and then purified by Sevage reagent deproteinization, combined decolorization and dialysis, and then the white lotus receptacle polysaccharide （WLRP） was obtained. The physicochemical properties were determined and analyzed by infrared spectroscopy and gas chromatography. The antioxidant capacity of WLRP in vitro was evaluated by reducing capacity, scavenging ability of DPPH and OH radicals, and its immunomodulatory activities on Macrophage RAW 264.7 of WLRP were investigated. The results showed that …
Experiment And Energy Consumption Analysis Of Walnut Drum Catalytic Infrared-Hot Air Drying, Qu Wen-Juan, Fan Wei, Ma Hai-Le, Shi Jun-Ling, Pan Zhong-Li
Experiment And Energy Consumption Analysis Of Walnut Drum Catalytic Infrared-Hot Air Drying, Qu Wen-Juan, Fan Wei, Ma Hai-Le, Shi Jun-Ling, Pan Zhong-Li
Food and Machinery
In order to improve the drying efficiency of hard shell nut products, a new type of drum catalytic infrared drying equipment was developed in this paper. On the basis of the developed equipment, the effects of technological parameters on dehydration rate, color and shell opening rate were investigated. The drying time, drying curve, drying rate curve and energy consumption of the drum catalytic infrared-hot air drying were compared with that of the single hot air drying. The results showed that the catalytic infrared temperature, distance and drum rotational speed all had significant influence on drying performance and product quality. After …
Effect Of Drying Technology On Curcumin Compounds And Volatile Oil In Curcuma Longa L., Tian Si-Hui, Dong Chun-Ping, Wang Che-Li
Effect Of Drying Technology On Curcumin Compounds And Volatile Oil In Curcuma Longa L., Tian Si-Hui, Dong Chun-Ping, Wang Che-Li
Food and Machinery
In order to explore the change law of curcumin compounds and turmeric volatile oil in the drying process, the effects of different drying temperatures （60, 80, 100, 120, 150 ℃）, time （2, 4, 6, 8, 10 h） on Curcumin compounds and turmeric volatile oil in Curcuma were studied. The selection of temperature in the actual drying process was further discussed. Curcuma was extracted by ultrasonic assisted extraction method for a certain time （0~10 h） at different temperatures （60~150 ℃）, and the volatile oil of Curcuma was extracted by steam distillation. The yield of the two was calculated respectively. The composition …
Process Optimization Of Fermented Cowpea By Kefir Grains And Analysis Of Volatile Flavor Components, Wang Yu-Wei, Yuan Ya-Hong, Yue Tian-Li
Process Optimization Of Fermented Cowpea By Kefir Grains And Analysis Of Volatile Flavor Components, Wang Yu-Wei, Yuan Ya-Hong, Yue Tian-Li
Food and Machinery
Cowpea was fermented by kefir grains. The sensory score and total acid content were used as evaluation indicators. Single factor test and orthogonal test were used to optimize the fermentation process. And the changes of flavor substances before and after fermentation were analyzed by high performance liquid chromatography （HPLC） and gas chromatography-mass spectrometry （GC-MS）. The results showed that the best fermentation process conditions of cowpea by kefir grains were as follows: salt concentration 4%, kefir grains inoculation amount 1.5%, fermentation temperature 25 ℃, fermentation time 4 d. Under these conditions, the sensory score was 87 points, and the total acid …
Effects Of Pumpkin Powder On Farinographic Properties And Dough Quality Of Wheat, Li Liang-Yi, Wu An-Qi, Tan Yu-Heng, Xie, Gui Xiang-Ru, Zhou Wen-Hua
Effects Of Pumpkin Powder On Farinographic Properties And Dough Quality Of Wheat, Li Liang-Yi, Wu An-Qi, Tan Yu-Heng, Xie, Gui Xiang-Ru, Zhou Wen-Hua
Food and Machinery
Pumpkin powder and wheat flour were used to analyze the farinographic properties, gelatinization characteristics, crystal form and crystallinity of dough, water distribution and rheological characteristics of wheat powder by measuring different addition levels of pumpkin powder. The results showed that the stability time, tolerance index, bandwidth and gelatinization characteristics of the dough were significantly decreased with the increasing of the pumpkin powder content （P<0.01）. The storage modulus and loss modulus first decreased and then increased, while the dough elasticity first increased and then decreased.The content of weakly bound water increased gradually. When the addition amounted to 15%, the crystallinity of starch in dough reached the maximum of 23.9%. In summary, appropriate addition of pumpkin powder could reduce gluten protein concentration, inhibit starch gelatinization characteristics, and improve dough elasticity, thereby could improve farinographic properties and quality characteristics.
Research Progress On Formation Mechanism, Determination Methods And Regulatory Measure Of Acrylamide In Food, Chai Qing-Qing, Wu Wen, Liu Peng-Fei, Li Zi-Song, Wang Ai-Yue, Cui Bo
Research Progress On Formation Mechanism, Determination Methods And Regulatory Measure Of Acrylamide In Food, Chai Qing-Qing, Wu Wen, Liu Peng-Fei, Li Zi-Song, Wang Ai-Yue, Cui Bo
Food and Machinery
In this paper, the formation mechanism, detection methods and the potential strategies to reduce acrylamide concentration were reviewed. And it will be helpful to provide theoretical reference for controlling the formation of acrylamide in foods.
Research Progress On The Improvement Of Processing Properties And Protein Functionalities Of Pse-Like Poultry Meat （Broiler And Turkey）, Liu Shuang, Li Xiang, Tang Hua-Li
Research Progress On The Improvement Of Processing Properties And Protein Functionalities Of Pse-Like Poultry Meat （Broiler And Turkey）, Liu Shuang, Li Xiang, Tang Hua-Li
Food and Machinery
Summarized the lower processing properties of PSE like poultry meat by adding non meat ingredients includding starches, carrageenans, soy protein concentrates, egg albumin, collagen, oils, salt and phosphate. The technologies which were used to improve the protein functional properties of PSE-like poultry meat were also discussed. The technologies included high pressure processing, high-intensity ultrasound processing, pulsed electric field treatment, nonenzymatic glycation with glucosamine, enzymatic glycosylation catalyzed by transglutaminase, and isoelectric solubilization/precipitation processing. And the development direction of these methods was prospected.
Research And Development Of Pet Aseptic Filling Technology And Equipment Of Beverage, Chen Jin-Ding, Yang Shu-Qiao, Gao Yan-Xiang
Research And Development Of Pet Aseptic Filling Technology And Equipment Of Beverage, Chen Jin-Ding, Yang Shu-Qiao, Gao Yan-Xiang
Food and Machinery
In this article, the process of the PET aseptic filling technology of beverage was summarized, and research progress of the PET aseptic filling process and equipment was analyzed. The aim of this article was to provide relevant basis for the application and optimization of the PET aseptic filling technology in the beverage industrial production.
Research Process Of Valuable Product And Biorefinery Of Wine Lees, Guo Zhi-Jun, Zhang Wang-Fei, Jiang Lu, Fang Yu-Lin
Research Process Of Valuable Product And Biorefinery Of Wine Lees, Guo Zhi-Jun, Zhang Wang-Fei, Jiang Lu, Fang Yu-Lin
Food and Machinery
In this paper, the development of high-value by-products and biorefinery of wine lees are summarized. On the basis, the reasons of industrialization of wine lees recycling in China were analyzed, and the solution were put forward. Valorization of wine lees could lead to highly efficiency bioprocesses and promote the clean production of wine industry.
Comprehensive Evaluation Of Nutrition Quality Of Commercial Auricularia Auricular From 15 Production Area, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Wu Nan
Comprehensive Evaluation Of Nutrition Quality Of Commercial Auricularia Auricular From 15 Production Area, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Wu Nan
Food and Machinery
13 nutrition components were used as as quality evaluation index, methods of principal analysis and subordinate function were applied to comprehensively evaluate the quality of commercial Auricularia auricular from 15 production area, and clustering analysis was used to classify Auricularia auricular quality. The results showed that 4 principal components were extracted from 13 nutrient components, and their cumulative contribution rate was 81.52%, which could reflect the comprehen-sive information of the quality of Auricularia auricula better. The contents of iron, zinc, total fatty acid, crude polysaccharide and ash could be used as indexes for the comprehensive quality evaluation of Auricularia auricula …
The Effect Of Dark Tea Fungus On The Quality Of Wrapped Starter Culture Process, Fan Bin-Qiang, Wu Hao-Ren, Yu You-Gui, Liu An-Ran, Xiong Xiang
The Effect Of Dark Tea Fungus On The Quality Of Wrapped Starter Culture Process, Fan Bin-Qiang, Wu Hao-Ren, Yu You-Gui, Liu An-Ran, Xiong Xiang
Food and Machinery
On the basis of the high-temperature wrapped starter production process, in the traditional wheat koji-making raw materials, 0%, 5%, 10%, 15%, and 20% of the weight of the wheat are added to the dark tea culture medium containing Eurotium cristatum. The changes of main microbial groups, enzyme activities and conventional physical and chemical indexes in the process of culture management were investigated. The results showed that, within 28 days of culture management, the number of microbial groups (mold, yeast, bacteria and E. cristatum), conventional physical and chemical indexes (culture temperature, Koji moisture, acidity and starch content) and enzyme activity (fermentability, …
Boiling Heat Transfer And Pec Evaluation Of Helical Bellows In Vertical Grooves, Wang Jin-Feng, Teng Wen-Qiang, Xie Jing, Zhu Sheng-Lin, Chang Wan-Ying
Boiling Heat Transfer And Pec Evaluation Of Helical Bellows In Vertical Grooves, Wang Jin-Feng, Teng Wen-Qiang, Xie Jing, Zhu Sheng-Lin, Chang Wan-Ying
Food and Machinery
In this simulation, R32 in the inner tube is heated by the water flowing from the outer tube to make it boil. CFD is used to simulate the boiling heat transfer of the inner spiral bellows with different numbers of vertical grooves. The results showed that compared with the smooth tube, the inner helix corrugated structure enhances the boiling heat transfer but increases the pressure drop of the inner tube. The surface heat transfer coefficient and the inner tube pressure increase to 147% and 221% of the smooth tube, respectively. With the increase of the number of vertical grooves, the …
Research Progress On The Factors Affecting The Characteristics Of Egg Yolk Gel And Its Modification, Zhang Yu-Feng, Wang Qia, Wu Yong-Yan, Duan Wen-Shan, Huang Qun
Research Progress On The Factors Affecting The Characteristics Of Egg Yolk Gel And Its Modification, Zhang Yu-Feng, Wang Qia, Wu Yong-Yan, Duan Wen-Shan, Huang Qun
Food and Machinery
In this paper, the formation mechanism and characteristics of egg yolk gel were introduced,and the effects of different influencing factors on the formation of egg yolk gel were summarized. The common improvement methods of egg yolk gel were expounded, and its application was also prospected.
Recent Advances On Burkholderia Galdioli （Pseudomonas Cocovenenans Subsp. Farinofermentans）, Wang Ting-Cai, Lei Yi, Zhou Lu, Zeng Xiao-Cong
Recent Advances On Burkholderia Galdioli （Pseudomonas Cocovenenans Subsp. Farinofermentans）, Wang Ting-Cai, Lei Yi, Zhou Lu, Zeng Xiao-Cong
Food and Machinery
In order to understand the subspecies systematically, the naming process, biological characteristics, mechanism of food poisoning, disinfection and detoxification of Pseudomonas cocovenenans subsp. farinofermentans were reviewed, providing support for food safety supervision and emergency handling of food poisoning incidents. The research direction in the future is propected.
Combatting Inefficient Food Waste In Nwa With Food Loops, Davis Ehlers
Combatting Inefficient Food Waste In Nwa With Food Loops, Davis Ehlers
Economics Undergraduate Honors Theses
It is no longer a speculation that the actions of the human race have had detrimental impacts on the environment. As consumers become increasingly aware of this fact- and the fact that many of the issues are caused by bad business and environmental management, many individuals are wondering what they can do about it. This growing area of demand is where many businesses have begun to take on the challenge of being profitable while benefiting the environment at the same time, and some have even found ways to create a profit by engaging in activities that directly benefit the environment. …
Food Sensitivity In Individuals With Altered And Unaltered Digestive Tracts, Walker Carson
Food Sensitivity In Individuals With Altered And Unaltered Digestive Tracts, Walker Carson
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Immunoglobulin G (IgG) against food proteins has become the subject of much discussion with regards to its role in adverse food reactions. An estimated 20% of the population suffers from some type of food intolerance. Food sensitivity can present with a vast range of symptoms and severities. Diet can have a substantial impact on the wellbeing of individuals with diseases of the gastrointestinal tract, such as Crohn’s disease or ulcerative colitis. Incidentally, these diseases have been associated with elevated levels of food-specific IgG as well an increased likelihood of food sensitivity. The presence of food-specific IgG and food sensitivity in …
Research Progress On Formation Mechanism And Influencing Factors Of Egg Yolk Gel, Zhang Gen-Sheng, Xu Yi-Meng, Yu Shi-You, Pan Lei
Research Progress On Formation Mechanism And Influencing Factors Of Egg Yolk Gel, Zhang Gen-Sheng, Xu Yi-Meng, Yu Shi-You, Pan Lei
Food and Machinery
In this review, gelation process, physicochemical properties and formation mechanism of egg yolk gel induced by heat, alkali and freezing were introduced. On this basis, the effects of different factors on heat-induced gel, alkali-induced gel and freezing-induced gel were elaborated, and the research direction of egg yolk gel was prospected.
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 …