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Articles 3421 - 3450 of 5215

Full-Text Articles in Food Biotechnology

Computational Fluid Dynamic Simulation Flow Field And Pressure Drop Characteristics Of The Gas-Liquid Two Phase Flow In A Static Spiral Cutter, Xu Zhenwei, Cui Zhengwei, Yuan Fangyang, Wu Can Mar 2018

Computational Fluid Dynamic Simulation Flow Field And Pressure Drop Characteristics Of The Gas-Liquid Two Phase Flow In A Static Spiral Cutter, Xu Zhenwei, Cui Zhengwei, Yuan Fangyang, Wu Can

Food and Machinery

The internal oxygen-water two-phase flow in a static spiral cutter with special spiral structure was simulated employing ANSYS Fluent. The flow field and pressure drop characteristics inside the static spiral cutter was analyzed under different Reynolds numbers. The pressure dropping of gas-liquid two phase flow in the helical of cutter mixer showed an increase trend obviously with the increase of Reynolds number. The pressure dropping in the helical was larger than that in the horizontal circular straight tube. When Reynolds number changed from 800 to 26 000, the ratio of pressure of the spiral cutter to horizontal circular straight tube …

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Study On Inverse Design Of Screw Rotor Profile Based On Nurbs Curve, Huang Hainan, He Xueming, Zhang Rong, Jiang Zhengang Mar 2018

Study On Inverse Design Of Screw Rotor Profile Based On Nurbs Curve, Huang Hainan, He Xueming, Zhang Rong, Jiang Zhengang

Food and Machinery

The design method of screw rotor based on meshing method and NURBS curve is proposed. In the process of the designing, the formula of the quadrature was obtained. This paper solveed the envelop condition of NURBS curve, and realizes the reverse design of the whole line of NURBS curve which was determined by the control point, weight factor and node vector. Through this method, the compound line of the error was obtained within 0.5 μm microns and the relation between the performance and meshing lines is explored. The feasibility of reverse design of screw rotor by using NURBS curve wes …

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Research On The Polynomial Cam Curve Of Variable Coefficient Of High-Speed Cam, Zhao Manman, Wu Jia, He Xueming, Qian Zhifang Mar 2018

Research On The Polynomial Cam Curve Of Variable Coefficient Of High-Speed Cam, Zhao Manman, Wu Jia, He Xueming, Qian Zhifang

Food and Machinery

For polynomial function method is simple and easy to understand, it is widely used in designing cam curves.However,when in the design of high speed cam, it is often required that the cam curve can realize high order and be continuous, then the number of polynomials should be increased to realize the design requirements. It no doubt increases the difficulty and reduces the precision of procession, eventually leads to the cam corresponding movement rule cannot be realized. In view of the above, a polynomial curve design method of the 7, 9 and 11 powers variable coefficient. Then by calculating the cam …

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Experimental Study On The R404a Single Machine Two-Stage Refrigeration System Used For Marine Ultra-Low Temperature, Wang Lei, Xie Jing, Wang Jinfeng, Yang Dazhang, Zhou Hongjian Mar 2018

Experimental Study On The R404a Single Machine Two-Stage Refrigeration System Used For Marine Ultra-Low Temperature, Wang Lei, Xie Jing, Wang Jinfeng, Yang Dazhang, Zhou Hongjian

Food and Machinery

The R404A single machine two-stage compression refrigeration system for marine ultra-low temperature was simulated by EES when the evaporation temperature or the condensation temperature changes. Experimental verification of simulation results was carried out on the basis of the ultra-low temperature experimental platform consisting of R404A single machine two-stage compression refrigeration system with different conditions. The effect of evaporating temperature and condensing temperature on the performance of the single stage two-stage compression refrigeration system such as compressor exhaust temperature, COP and the compressor power was analyzed. The results indicated that with the decrease of evaporation temperature or increase of condensing temperature, …

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Finite Element Simulation On Plastic Forming Process Of Multi-Interface Tube Material In Lightweight Food Equipment, Zhu Chengjun, Wang Jing Mar 2018

Finite Element Simulation On Plastic Forming Process Of Multi-Interface Tube Material In Lightweight Food Equipment, Zhu Chengjun, Wang Jing

Food and Machinery

This paper studied the plastic forming process of multi-interface tube materials in lightweight food equipment. Taking the multi-interface pipe of the food machinery spindle head as the research object, the plastic forming method was determined. The effects of temperature and friction coefficient on the tube wall thickness increment, the end inner diameter and the load were studied by DEFORM software, and a plan was designed to optimize the common problem. Studies have shown that this process combines the advantages of cold extrusion and warm extrusion, saving materials and losing the weight, and can meet the needs of small food machinery …

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Study On The Low Temperature Dormancy And Survival Technology Of Pengze Crucian Carp In Summer, Qin Xu, Tu Zongcai, Wang Hui, Zhang Lu, Sha Xiaomei, Zhang Nanhai Mar 2018

Study On The Low Temperature Dormancy And Survival Technology Of Pengze Crucian Carp In Summer, Qin Xu, Tu Zongcai, Wang Hui, Zhang Lu, Sha Xiaomei, Zhang Nanhai

Food and Machinery

Firstly, the dormancy temperature and freezing tempera-ture of Pengze crucian carp were determined, and the ecological ice temperature range of Pengze crucian carp was 0~7 ℃ through the principle of ecological ice temperature. By single-factor experiments and orthogonal experiments, the optimized conditions for survival technology were determined: stop feeding time 24 h, cooling dormancy, fish/water mass ratio 11 (g/g), addition of NaCl 0.3%, survival temperature (13±1) ℃ in pure oxygen. The survival time of Pengze crucian carp under the optimized conditions was 148 h. Therefore, this survival technology can prolong the survival time of crucian carp, decrease the use of …

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Effects Of Different Storage Temperature On Quality And Fresh-Keeping Of Cynoglossus Semilaevis Gunther, Li Na, Xie Jing Mar 2018

Effects Of Different Storage Temperature On Quality And Fresh-Keeping Of Cynoglossus Semilaevis Gunther, Li Na, Xie Jing

Food and Machinery

The effect of storage temperatures (such as 10, 4, 0 and -3 ℃) on the change of quality characteristics and fresh-keeping of cynoglossus semilaevis gunther was investigated. The changes in TVC, dripping loss, cooking loss, electric conductivity, TVB-N, K value, biogenic amines and total amino acid were studied. Combined with sensory evaluation, it could be concluded that with the extension of storage time, water hold capacity decreased, and electric conductivity, TVB-N, K value, total amino acid, and TVC increased. The change rate of every index decreased by the decreasing of storage temperature. The biogenic amines accumulated during the storage period …

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Effects Of Different Frozen Temperatures On The Quality Of Freshwater Prawn (Macrobrachium Rosenbergii), Yu Lixia, Jiang Qixing, Xia Wenshui, Xu Yanshun, Wang Bin, Gao Pei, Yang Fang Mar 2018

Effects Of Different Frozen Temperatures On The Quality Of Freshwater Prawn (Macrobrachium Rosenbergii), Yu Lixia, Jiang Qixing, Xia Wenshui, Xu Yanshun, Wang Bin, Gao Pei, Yang Fang

Food and Machinery

Effects of different frozen temperatures on the quality of freshwater prawn (Macrobrachium rosenbergii) were investigated in this study. The thawing loss, cooking loss, TVB-N, K value, hardness, the shear force and color properties were evaluated. The results showed that after freezing by liquid nitrogen, the water holding capacity and texture properties of freshwater prawn were deteriorated with the extension of storage time. After 20 weeks, the hardness of prawn decreased by 55.79% and 59.45%. The TVB-N value and K value increased with storage time, however, the TVB-N value and K value of prawn frozen at -50 ℃ increased more slowly …

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Effects Of The Fresh-Keeping Modes On Quality Of Flowering Chinese Cabbage Under Simulated Transportation, Yang Songxia, Lu Enli, Zhu Lixue, Zhao Junhong Mar 2018

Effects Of The Fresh-Keeping Modes On Quality Of Flowering Chinese Cabbage Under Simulated Transportation, Yang Songxia, Lu Enli, Zhu Lixue, Zhao Junhong

Food and Machinery

In order to obtain the effects of three fresh-keeping modes including the atmosphere controlling fresh-keeping mode, refrigera-ted-humidified fresh-keeping mode and refrigerated fresh-keeping mode on the quality of flowering Chinese cabbage in transportation，the fresh-keeping transportation experiments for flowering Chinese cabbage were carried out applied transportation compartment of multi fresh-keeping modes as experiment platform. The results indicated that, for the transportation within 2 days, the quality of 3 kinds of fresh-keeping modes had no significant difference (P>0.05), and they could maintain flowering Chinese cabbage better quality. For the transportation more than 2 days, controlled atmosphere fresh-keeping mode and refrigerated-humidified fresh-keeping mode …

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Effects Of Storage Temperature And Duration On Quality Properties Of Fresh Rice Noodles, Zhu Hong, Wang Fang, Yi Cuiping Mar 2018

Effects Of Storage Temperature And Duration On Quality Properties Of Fresh Rice Noodles, Zhu Hong, Wang Fang, Yi Cuiping

Food and Machinery

Fresh rice noodles at the different temperatures（4, 25, 37 ℃）during 0～30 h storage, the total plate count (TPC), textural properties, cooking properties, color and sensory properties were analyzed. The results indicated that TPC of fresh rice noodles at 4 ℃ were within the safe range during 30 h, the hardness and chewiness of the products were higher than those of the 25 ℃ and 37 ℃ groups at the same storage time, the flexibility was relatively low; at 25 ℃, the TPC of fresh rice noodles were within the safe range during 18 h, the textural properties better than 4 …

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Research On Strawberry Automatic Classification Based On The Machine Vision, Yang Tao, Zhang Yunwei, Gou Shuang Mar 2018

Research On Strawberry Automatic Classification Based On The Machine Vision, Yang Tao, Zhang Yunwei, Gou Shuang

Food and Machinery

Aiming at the shortcoming of using a single feature to measure the quality of strawberry in traditional strawberry automatic grading system, we proposed a new method to evaluate the quality of strawberry from the aspects of maturity, mass and shape. Firstly, the H parameters in the HSV color model was calculated and analyzed to determine the maturity of strawberries. Secondly, the mass of strawberry was measured by the image projection area-mass function, and then the K-means clustering method and the discriminant analysis were used to obtain the shape classification of strawberry. Finally, the composite score of strawberry mass and shape …

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Isolation And Identification Of Immunoactive Peptides From Rice Protein Hydrolysates With Medium-Pressure Ion Exchange Chromatography, Cheng Yunhui, Mao Tianmi, Huang Lu, Chen Maolong, Wen Li, Xu Zhou Mar 2018

Isolation And Identification Of Immunoactive Peptides From Rice Protein Hydrolysates With Medium-Pressure Ion Exchange Chromatography, Cheng Yunhui, Mao Tianmi, Huang Lu, Chen Maolong, Wen Li, Xu Zhou

Food and Machinery

Medium-pressure ion exchange chromatography was used for further fractionation of rice immunoactive peptides obtained from Trypsin hydrolyzation and gradient ethanol elution with DA201-C macroporous adsorption resin (40% ethanol fraction). The results showed that the optimal parameters for fractionation of RPHs-A3 fractions by WorkBeads 40 Q on a 2.6 cm×40 cm columns were as follows: Sample: 5 mL, 30 mg/mL 40% ethanol fraction; Equilibration buffer A: pH 9.0, 0.01 mol/L Tris-HCl; Elution Buffer B: pH 9.0, 0.01 mol/L Tris-HCl containing 1 mol/L NaCl; Sample flow rate: 1 mL/min; Elution flow rate: 10 mL/min. Five fractions were obtained after NaCl gradient elution. …

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Separation And Identification Of The Hypnotic Active Ingredients Of Schisandra Chinensis, Zhang Ziyu, Xu Deping Mar 2018

Separation And Identification Of The Hypnotic Active Ingredients Of Schisandra Chinensis, Zhang Ziyu, Xu Deping

Food and Machinery

To screen the constituents with dormant activity in Schisandra chinensis and analyze the active ingredients. The content of dopamine (DA) in mouse cerebral cortex was detected by high performance liquid chromatography (HPLC), and the sleeping effect was observed by sleep method. The effects of S. chinensis on the hypnotic effect were studied by using macroporous resin column, MCI column and ODS column. Active ingredients with hypnotic effect were separated, and the compounds isolated from active ingredients were structurally identified by nuclear magnetic resonance (NMR). The elution fraction of MCI and the elution fraction of 95% ethanol in macroporous resin significantly …

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Comparison On Functional Properties Of Oat Protein Extracted From Different Ways, Xu Yingyi, Xu Yanxia, Wang Yu Mar 2018

Comparison On Functional Properties Of Oat Protein Extracted From Different Ways, Xu Yingyi, Xu Yanxia, Wang Yu

Food and Machinery

The oat flour as raw material, the oat proteins by alkali extraction and acid precipitation (AOP) and enzymatic method (EOP) were comparatively evaluated for functional properties ( solubility, foaming properties, emulsifying properties, amino acid compositions). The results showed that at the isoelectric point of the protein, solubility, foaming and emulsifying properties of AOP and EOP reached minimum, and emulsion stability of AOP and EOP were the highest; with the increase of NaCl concentration, the solubility, foamability, foam stability and emulsifying properties were basically increased first and then decreased, and emulsion stability decreased;The total amino acids of AOP and EOP were …

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Optimization Of Extraction Process For Total Triterpenoids In Alisma Orientalis (Sam.) Juzep. By Response Surface Methodology, Shi Feng, Chen Yu, Zhang Yaqin, Ma Liuhui, Dou Mingming, Yang Zhengming, Chen Xingfu Mar 2018

Optimization Of Extraction Process For Total Triterpenoids In Alisma Orientalis (Sam.) Juzep. By Response Surface Methodology, Shi Feng, Chen Yu, Zhang Yaqin, Ma Liuhui, Dou Mingming, Yang Zhengming, Chen Xingfu

Food and Machinery

The optimum conditions of ultrasonic extraction of total triterpenoid from leaves of Alisma orientalis (Sam.) Juzep. were investigated in this study. On the basis of single factor experiments, with yields of total triterpenoid as indexes, the three levels of four factors of Box-Behnken experimental design and response surface methodology was adopted to optimize extraction conditions by taking extraction temperature ,ethanol concentration, extraction time and the ratio of material to solvent as factors. Results: Optimal extraction technology was as following, i.e. the ethanol concentration of 70%, the extracting for 46.00 min at 57.00 ℃, and the ratio of material to solvent …

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Isolation And Purification Of Polysaccharides Fromforage Mulberry (Morus Alba L.) And The Research Of Their Biological Activity, Wang Lingjia, Shu Xiaomeng, Xin Wen, Zhang Chisong, Chen Xianggui, Yang Xiao Mar 2018

Isolation And Purification Of Polysaccharides Fromforage Mulberry (Morus Alba L.) And The Research Of Their Biological Activity, Wang Lingjia, Shu Xiaomeng, Xin Wen, Zhang Chisong, Chen Xianggui, Yang Xiao

Food and Machinery

Purpose Optimization of enzymatic extraction process for total polysaccharides from mulberry (Morus alba L.) leaves and comparison of biological activity before and after purification. Methods The polysaccharide from mulberry leaves was extracted by cellulase and the optimal extraction parameters were optimized by single factor and orthogonal experiment. The primary purification was carried out by Sephadex G-100. The antioxidant activity and α-glucosidase inhibitory activity of polysaccharides before and after purification were compared. Result The optimal process parameters was pH 6, enzyme concentration 1.0%, extraction temperature 50 ℃, time 50 min; total polysaccharides after purification had higher total antioxidant capacity and DPPH, …

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Process Optimization For Purification And Preparation Of Hairy Antler Grounds Antioxidant Peptide Assisted By High-Intensity Pulsed Electric Fields, Jiang Wei, Jin Shenglang, Yin Yongguang Mar 2018

Process Optimization For Purification And Preparation Of Hairy Antler Grounds Antioxidant Peptide Assisted By High-Intensity Pulsed Electric Fields, Jiang Wei, Jin Shenglang, Yin Yongguang

Food and Machinery

Antioxidant peptides were prepared from hairy antler grounds by high-intensity pulsed electric fields (PEF) jointed bromelain, and then they were isolated and purified. The degree of hydrolysis and scavenging rates of DPPH· was considered as test indexes. According to the results of the single factor experiment, the response surface methodology (RSM) experiment was conducted on three factors at five levels to analyze the factors and interaction effects on the scavenging rates of DPPH·. Then the macroporous resin was used to desalt, separate and purify hairy antler antioxidant peptides, and the antioxidant activities of hairy antler peptides were also analyzed. The …

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Purification Of Lignans From Camphor Tree Leaves By Macroporous Adsorption Resins, Wu Pingxiang, Li Zhonghai Mar 2018

Purification Of Lignans From Camphor Tree Leaves By Macroporous Adsorption Resins, Wu Pingxiang, Li Zhonghai

Food and Machinery

In this study, six different macroporous adsorption resins were evaluated for their use to purify lignans ethanol-extraction of camphor tree leaves，a suitable macroporous adsorption resin was selected as the purification material. The effects were investigated, such as sample concentration, flow rate, volume of sample on adsorption rate of macroporous resin, and the effects of concentration, flow rate and dosage of eluent on desorption rate of the macroporous resin were also studied . The optimal purification process of lignan with the macroporous resin was studied by the orthogonal experiment. The purication parameters optimized by adsorption and desorption were determined as follows: …

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Research Progress On Extraction Technology And Functional Activity Of Purple Sweet Potato Pigment, Zhao Erlao, Yan Wei, Gao Ziyi, Huangfu Yangxin, Zhao Sanhu Mar 2018

Research Progress On Extraction Technology And Functional Activity Of Purple Sweet Potato Pigment, Zhao Erlao, Yan Wei, Gao Ziyi, Huangfu Yangxin, Zhao Sanhu

Food and Machinery

Based on the literature learning method and summariz-ation, the domestic research progresses on the extraction technology and the functional activity of purple sweet potato pigment were reviewe. The application prospect of the purple sweet potato pigment had also been presented in this paper, which provided a reference for its further research and development.

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Research Progress On Effects Of The Ozone Treatment On Post-Harvest Physiology And Storage Quality Of Fruits, Jiang Bao Mar 2018

Research Progress On Effects Of The Ozone Treatment On Post-Harvest Physiology And Storage Quality Of Fruits, Jiang Bao

Food and Machinery

As a non-thermal technology, ozone is being applied to food and fruit which become more and more popular. On the basis of the analysis of the influencing factors for preservation effect of ozone, the latest process in effects of ozone on post-harvest physiology and storage quality of fruits were reviewed, providing a basis and reference for the ozone better applied to fruit storage and preservation.

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Effects Of Rice Bran Oil On Quality Of The Spread Processed Cheese, Xu Hangrong, Zheng Yuanrong, Liu Zhenmin Mar 2018

Effects Of Rice Bran Oil On Quality Of The Spread Processed Cheese, Xu Hangrong, Zheng Yuanrong, Liu Zhenmin

Food and Machinery

To provide a theoretical basis for the research and development of high-quality processed cheese with rice bran oil, the effects of different levels of rice bran oil instead of butter on the quality of the spread processed cheese were studied. The determination of the pH, firmness, stickness and sensory evaluation of the processed cheese with various substitution ratios of rice bran oil were compared and analyzed. The results showed that the pH values of the samples were in the normal pH range, and the firmness and stickiness of samples decreased with the increase of the amount of rice bran oil. …

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Optimization Of Alcohol Fermentation And Acid Characteristics Analysis In Loquat Vinegar Production, Duan Zhenzhen, Zhou Caiqiong, Yuan Min, Chang Rong Mar 2018

Optimization Of Alcohol Fermentation And Acid Characteristics Analysis In Loquat Vinegar Production, Duan Zhenzhen, Zhou Caiqiong, Yuan Min, Chang Rong

Food and Machinery

Red flesh loquat named Jinhua No.1 was used as experimental material to optimize alcohol fermentation process and analyze the acidity characteristics of loquat vinegar in this study．The effects of yeast species and inoculation amount, pH, fermentation temperature and initial sugar content on the quality of loquat vinegar were studied, and the optimal fermentation conditions were determined by the alcoholic degree as the response value. The results showed that the yeast strain Yb was the dominant yeast strain of loquat vinegar, the optimal process parameters were that the yeast inoculation amount 0.05% was fermented at 25 ℃ and pH 3.5. Under …

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Optimization Of The Compound Fermentation Process Of Red Chili And Pickled Chili Juice, Wang Wancheng, Zhao Lingyan, Deng Fangming Mar 2018

Optimization Of The Compound Fermentation Process Of Red Chili And Pickled Chili Juice, Wang Wancheng, Zhao Lingyan, Deng Fangming

Food and Machinery

Red line chili and pickled chili juice were mixed in a 11 (w/w) ratio, and inoculated with Lactobacillus plantarum, Lactobacillus acidophilus and Leu-conostoc mesenteroides to get fermentation. The lactobacillus inoculation quantity, fermentation temperature and fermentation time were selected as the experimental factors, and the lactic acid content was used as the response value. The single factor and response surface test were designed to optimize the fermentation process. The best conditions for optimization were as follows: inoculation 6%, fermenting at 35 ℃ for 6 days. The validation test results showed that the fermented pepper products’ lactic acid content was 0.74% and …

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Optimization Of The Quantitative Determination Method Of The Burning Cigarette Ash Integration Based On Imagej, Feng Yajie, Wang Jianmin, Liang Miao, Mu Lin, Ma Shengnan, Wang Huaixu, Xu Linghe Mar 2018

Optimization Of The Quantitative Determination Method Of The Burning Cigarette Ash Integration Based On Imagej, Feng Yajie, Wang Jianmin, Liang Miao, Mu Lin, Ma Shengnan, Wang Huaixu, Xu Linghe

Food and Machinery

In order to improve the accuracy and repeatability of the integration quantitative determination method based on ImageJ for the ash from the burning cigarette., an optimized scheme was conducted in this study. The scheme was optimized from three aspects, including the selection of cigarette combustion surface, the selected height as well as the width of the burning cigarette columnar ash. The established optimal scheme was as follows: ① Taking pictures of the burning cigarette when it was burned to 1 cm away from the tipping paper. ② Using a height of 25 mm, 6.46 mm width rectangular box to select …

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Study On Umami Peptide Extracted From Three Enzymatic Hydrolysates With Ethanol, Yao Yujing, Yang Zhao, Huang Jiajia, Han Jinhui, Liang Zhili, Cui Chun Mar 2018

Study On Umami Peptide Extracted From Three Enzymatic Hydrolysates With Ethanol, Yao Yujing, Yang Zhao, Huang Jiajia, Han Jinhui, Liang Zhili, Cui Chun

Food and Machinery

The compound enzyme composed of trypsin and flavour protease was used to hydrolysate the oyster, chicken and antarctic krill. Taking sensory score, peptide molecular weight distribution and amino acid composition as indexes, the change of them was investigated during ethanol extraction of umami peptide from 3 kinds of hydrolysates. Results showed that the sensory evaluation of supernatant of the 3 enzymatic hydrolysates extracted by 90% ethanol showed strong umami taste and the peptide ratio of the peptide molecular weight distribution < 5 ku from oyster, chicken and Antarctic krill was 93%, 86.82%, 87.86%, respectively . The peptides of 3 enzyme hydrolysates > 10 ku and 5~10 ku were significantly reduced after 90% ethanol extraction. The small molecular peptides of the supernatant of …

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Effect Of Low-Power Microwave Treatment On Storage Quality Of Kyoho Grape, Chen Mengya, Lu Jiahui, Zhang Haiwei Mar 2018

Effect Of Low-Power Microwave Treatment On Storage Quality Of Kyoho Grape, Chen Mengya, Lu Jiahui, Zhang Haiwei

Food and Machinery

In order to study the effect of low-power microwave treatment on the postharvest quality of Kyoho grape, the grapes were treated with 32.5, 65.0, 97.5 and 130.0 W microwave respectively. The untreated grapes were used as the control, and all Kyoho grape stored at 0～2 ℃ for 40 days. The results showed that the low-power microwave treatment below 97.5 W had positive effect on the preservation of grape, which could prolong the ripening and senescence of Kyoho grape.The group with 32.5 W low-power microwave treatment had the best effect compared with the control in the end of storage period.which inhibited …

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Apple Surface Defect Detection Research Based On Improved Particle Swarm Optimization Algorithm, Cheng Lei Mar 2018

Apple Surface Defect Detection Research Based On Improved Particle Swarm Optimization Algorithm, Cheng Lei

Food and Machinery

Premature judgment mechanism of particle swarm is established with fitness function. Adaptive adjustment of particle inertia weigh and acceleration factor of anti cosine strategy are optimized particle swarm to give the apple surface defect process. Simulation results show that improved particle swarm algorithm is more clearer detecting the defect of apple surface, the maximum missing rate test index is 4.5%, and less than other algorithms, and the least time comsuming in complete the missing rate, so that it is the new method for quality detection of apple.

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Study On The Transferring Of The Gene Fragment From The Genetically Modified Cottonseed Hulls To The Edible Fungi, Bai Yalong, Suo Yujuan, Lin Ting, Shen Yuanyuan, Zhao Xiaoyan, Liu Haiyan, Zhou Changyan Feb 2018

Study On The Transferring Of The Gene Fragment From The Genetically Modified Cottonseed Hulls To The Edible Fungi, Bai Yalong, Suo Yujuan, Lin Ting, Shen Yuanyuan, Zhao Xiaoyan, Liu Haiyan, Zhou Changyan

Food and Machinery

It is a question in the field of food-safety that whether foreign genetically modified genes would transfer from the genetically modified cottonseed hulls to edible fungi. In this study, 15 Tremella fuciformis samples and 10 Pleurotus ostreatus samples (the cultivation media contained 75% and 92% genetically modified cottonseed hulls, respectively) collected from cultivation meida were evaluated by PCR to confirm whether the foreign genetically modified genes, CaMV 35S, NOS, CpTⅠ, Cry IA(c), were present. In addition, 47 samples which were probably grown in the media containing cottonseed hulls, were collected from the large and medium-sized supermarkets and farm produce markets. …

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Characteristic Difference Of Porcine Tissues By Terahertz Attenuated Total Reflectance Spectroscopy, Qi Liang, Zhao Maocheng, Zhao Jie, Tang Yuweiyi Feb 2018

Characteristic Difference Of Porcine Tissues By Terahertz Attenuated Total Reflectance Spectroscopy, Qi Liang, Zhao Maocheng, Zhao Jie, Tang Yuweiyi

Food and Machinery

To investigate the feasibility of testing pork quality by terahertz (THz) spectroscopy nondestructively, refractive indexes and extinction coefficients of fat, muscle and skin of porcine tissue were collected by attenuated total reflection (ATR) mode in the range of 0.2～2.0 THz. The results showed that THz spectra of these tissues were different obviously in 0.2～1.6 THz. Water content was found to be a main factor affecting THz absorption of fresh tissues. The optical characteristic difference in THz band of different tissues could be utilized to identify tissue types rapidly and nondestructively. Moreover, it could be predicted that the pork quality could …

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Antioxidant And Uv-Induced Fibroblasts Photoaging Repair Effects Of Polyphenol From Cortex Mori, Wu Yongxiang, Wu Liping, Wang Weidong, Kim Taewan Feb 2018

Antioxidant And Uv-Induced Fibroblasts Photoaging Repair Effects Of Polyphenol From Cortex Mori, Wu Yongxiang, Wu Liping, Wang Weidong, Kim Taewan

Food and Machinery

The antioxidant activity of polyphenol from Cortex Mori (CMP) was examined by 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assays. Fibroblasts HS68 cells were induced by ultraviolet (UV) irradiation to establish the photoaging model. Cell proliferation was investigated using a methyl thiazolyl tetrazolium (MTT) assay. The content of procollagen typeⅠprotein (PIP) in cells was measured by enzyme-linked immunosorbent assay (ELISA). The matrix metalloproteinase-1 (MMP-1) and PIP mRNA expressi-ons were detected by qRT-PCR. CMP exhibited significant antioxi-dant activity in ABTS, DPPH free radical scavenging assays, with IC50 values of 1.49, 8.94 μg/mL, respectively. The IC50 values of butyl …

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