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Articles 3811 - 3840 of 5215

Full-Text Articles in Food Biotechnology

Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, Jennifer Mcgee Jul 2017

Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, Jennifer Mcgee

Journal of Law and Health

The National Bioengineered Food Disclosure Standard (the 'National Standard') was signed into law July 29, 2016. This Article analyzes the National Standard and posits that Vermont’s Act 120 was a more effective labeling law because it safeguarded consumer sovereignty. The State regulatory scheme in place prior to the passage of the National Standard satisfied consumer demand for disclosure while allowing for necessary experimentation with GMO labeling. Part I provides an overview of the current federal scheme regulating GMOs. Part II analyzes of the conflict surrounding GMOs and labeling. Given that analysis, Part III compares the disclosure requirement of the National …

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Formulation, Characterisation And Stability Assessment Of A Food Derived 1 Tripeptide, Leucine-Lysine-Proline Loaded Chitosan Nanoparticles, Minna Khalid Danish, Giuliana Vozza, Hugh Byrne, Jesus Maria Frias, Sinead Ryan Jul 2017

Formulation, Characterisation And Stability Assessment Of A Food Derived 1 Tripeptide, Leucine-Lysine-Proline Loaded Chitosan Nanoparticles, Minna Khalid Danish, Giuliana Vozza, Hugh Byrne, Jesus Maria Frias, Sinead Ryan

Articles

The chicken or fish derived tripeptide, Leucine-Lysine-Proline (LKP), inhibits the Angiotensin Converting Enzyme and may be used as an alternative treatment for pre-hypertension. However, it has low permeation across the small intestine. The formulation of LKP into a nanoparticle (NP) has the potential to address this issue. LKP-loaded NPs were produced using an ionotropic gelation technique, using chitosan (CL113). Following optimisation of unloaded NPs, a mixture amount design was constructed using variable concentration of CL113 and tripolyphosphate at a fixed LKP concentration. Resultant particle sizes ranged from 120-271 nm, zeta potential values from 29-37 mV and polydispersity values from 0.3-0.6. …

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Inhibitory Effect On Hela Cells And Immune Effects On Raw264.7 Cells Of A Polysaccharide From Lactarius Camphoratum (Bull.) Fr, Zhao Daqun, Ding Xiang, Liu Lu, Qian Ye, Xu Ting, Gou Fancheng, Song Bo, Hou Wanru, Hou Yiling Jun 2017

Inhibitory Effect On Hela Cells And Immune Effects On Raw264.7 Cells Of A Polysaccharide From Lactarius Camphoratum (Bull.) Fr, Zhao Daqun, Ding Xiang, Liu Lu, Qian Ye, Xu Ting, Gou Fancheng, Song Bo, Hou Wanru, Hou Yiling

Food and Machinery

The antitumor and immunoregulatory activities of polysaccharide LC-1 from Lactarius camphoratum (Bull.) Fr. were studied by using the human cervical cancer Hela cells and the mouse macrophage RAW264.7 cells. The two kinds of cells were cultured in vitro, and the effects of different concentrations of LC-1 on the proliferation and cell cycle of Hela cells and the proliferation and phagocytosis of RAW264.7 cells were investigated. Moreover, the secretion of NO, IL-6 and TNF- alpha of RAW264.7 cells were tested using CCK-8 method, flow cytometry and ELISA technique, respectively. The results showed that polysaccharide LC-1 from L. camphoratum (Bull.) Fr. has …

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Protective Effect Of Hydroxytyrosol On Lps-Induced Acute Lung Injury In Mice, Wei Jingyuan Jun 2017

Protective Effect Of Hydroxytyrosol On Lps-Induced Acute Lung Injury In Mice, Wei Jingyuan

Food and Machinery

This paper explored the underlying molecular mechanisms by which hydroxytyrosol exerts its anti-inflammatory effects in a murine model of acute lung injury (ALI) by up-regulating autophagy. LPS-induced cytokine activity, inflammatory factor levels, sirtuin (SIRT1/3/6) expression, mitogen-activated protein kinase (MAPK) activation, and autophagy marker expression in ALI-mice were examined by western blotting and staining methods. Molecular docking between HT and SIRT and MAPK was studied with a Sybyl/Surflex module. The results showed that LPS-stimulated SIRT inhibition, MAPK phosphorylation, and autophagy suppression were all notably abolished by HT administration. HT treatment significantly attenuated pulmonary edema and inflammatory cell infiltration into lung tissues, …

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Study On Chelating Of Metal Ion And Protein In Pulsed Electric Field, Tang Ting, Liu Yanyan, Jiang Aimin, Jiang Zhuo Jun 2017

Study On Chelating Of Metal Ion And Protein In Pulsed Electric Field, Tang Ting, Liu Yanyan, Jiang Aimin, Jiang Zhuo

Food and Machinery

The effects of pulsed electric field on chelating of ovalbumin and metal ions (Cu2+, Ba2+, Mn2+ or Ca2+) and the effect of pulsed electric field on the chelating effect of ovalbumin were studied by Raman spectroscopy. Results: ① PEF treatment time and metal ion species could affect the chelation of metal ions and protein, and the chelation of metal ions with ovalbumin was enhanced with the prolongation of pulse treatment time, when PEF treatment time was 1 695 μs, the chelation of Mn2+ and Cu2+ with protein began to weaken; ② …

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Effect Of The Synergistic Modification Of Enzymatic Hydrolysis And Phosphorylation On Functional And Structural Characteristics Of Ovalbumin, Liu Lili, Li Yu, Wang Huan, Yang Chenliu Jun 2017

Effect Of The Synergistic Modification Of Enzymatic Hydrolysis And Phosphorylation On Functional And Structural Characteristics Of Ovalbumin, Liu Lili, Li Yu, Wang Huan, Yang Chenliu

Food and Machinery

In this study, effects of the synergistic modification of enzymatic hydrolysis and phosphorylation on the functional properties and structural characterization of ovalbumin were studied. Comparison of functional properties of before and after the synergistic modification of ovalbumin, and the structural changes of the synergistic modification ovalbumin were analyzed by FT-IR, DSC and SEM. The results showed that the solubility, gel strength and emulsifying properties of the synergistic modification ovalbumin were higher than both the enzymatic hydrolyzed and unmodified ovalbumin, whereas the foaming and its stability were reduced. Moreover, the enzymatic hydrolysis of the ovalbumin peptide chain caused more amino acid …

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Effects Of Yeast Enriched Selenium And Germanium On Flavor Characteristics Of Yanbian Beef, Lin Mo, Shen Jiajie, Wang Zengkai, Yu Shuai, Mu Baide, Yang Yongjie, Zhang Enxu, Liang Chengyun, Li Guanhao Jun 2017

Effects Of Yeast Enriched Selenium And Germanium On Flavor Characteristics Of Yanbian Beef, Lin Mo, Shen Jiajie, Wang Zengkai, Yu Shuai, Mu Baide, Yang Yongjie, Zhang Enxu, Liang Chengyun, Li Guanhao

Food and Machinery

In this study, 20 Yanbian yellow cattles (350±20) kg about 30 months’ age were randomly divided into four groups: the control group A (basal diet); test group B (0.1% yeast enriched selenium-germanium supplemented in basal diet); test group C (0.2% yeast enriched selenium-germanium supplemented in basal diet); test group D (0.3% yeast enriched selenium-germanium supplemented in basal diet). After the test cattle were feed for 100 days, they were standardized slaughtered and then stored at (4±1) ℃ for 48 h for acid discharge. The rump and striploin were picked for follow-up index measurement. In this experiment, the flavor changes of …

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Effect Of Superfine Tea Powder On Antioxidant Activity Of Wheat Germ Solid Beverage, Liu Yueqiang, Zhou Huiming Jun 2017

Effect Of Superfine Tea Powder On Antioxidant Activity Of Wheat Germ Solid Beverage, Liu Yueqiang, Zhou Huiming

Food and Machinery

In order to study the effect of superfine tea powder on the antioxidant property of wheat germ solid beverage, the different levels of superfine tea powder (3%, 5%, 7%, 10%) were added in the wheat germ solid beverage. The wheat germ solid beverage without the addition of superfine tea powder was the control sample, the accelerated storage experiment was adopted. The content of peroxide, composition of fatty acid, malondialdehyde content, polyphenol content, DPPH scavenging ability, ABTS+ scavenging ability and content of VE were detected. The results showed that superfine tea powder could improve the antioxidant properties of …

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Correlation Between Texture And Sensory Evaluation Of Apple, Li Lina, Zhao Wuqi, Zeng Xiangyuan, Xue Shan, Huo Yaoyao, Fang Yuan, Guo Yurong Jun 2017

Correlation Between Texture And Sensory Evaluation Of Apple, Li Lina, Zhao Wuqi, Zeng Xiangyuan, Xue Shan, Huo Yaoyao, Fang Yuan, Guo Yurong

Food and Machinery

The sensory quality and TPA parameters of apple in different storage were measured, and the textural characteristics were analyzed using Texture profile analysis (TPA) and sensory quality evaluation. To explore the correlation between TPA parameters and sensory index of apple, the prediction models of each sensory index were established by stepwise regression analysis and then were verified. The results indicated that apple TPA parameters has a certain correlation with its sensory index, especially with taste quality（the r-value of the hardness, viscosity, elasticity, cohesiveness, chewiness and resilience were 0.992 3，0.991 9，0.936 8，0.952 3，0.951 3, and 0.936 5, respectively） and feel quality（the …

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Screening And Identification Of Lactic Acid Bacteria With Acid And Bile Tolerance, Lu Yuanling Jun 2017

Screening And Identification Of Lactic Acid Bacteria With Acid And Bile Tolerance, Lu Yuanling

Food and Machinery

In order to screen human probiotics with the acid and bile resistant abilities, infant stool diluents were spread on five different selective ager plates including TPY, BHI, MRS and SL in this study. 42 strains of lactic acid bacteria with certain bile-tolerance were isolated by selective ager media for lactobacilli, supplemented with bile salt (0.2%) and bromcresol purple as an acid indicator. 3 strains of lactic acid bacteria with high acid tolerance were further selected from 42 strainsaccording to biomass of their cultured in the MRS liquid medium with pH 5.0, pH 4.0 and pH 3.5 respectively. Then the viability …

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Effects Of Maillard Reaction Intermediates On Smoking Quality And Study On Controlled Formation Of Flavor, Gan Xuewen, Wang Guangyao, Deng Shibin, Zhang Chunhui, Cui Heping, Liu Shuguang, Yu Jingyang, Cheng Tao, Zhang Xiaoming Jun 2017

Effects Of Maillard Reaction Intermediates On Smoking Quality And Study On Controlled Formation Of Flavor, Gan Xuewen, Wang Guangyao, Deng Shibin, Zhang Chunhui, Cui Heping, Liu Shuguang, Yu Jingyang, Cheng Tao, Zhang Xiaoming

Food and Machinery

The complete Maillard reaction products are important sources of tobacco flavor, but there are some problems of gas diffusing and instability. In this study, six Maillard reaction intermediates of Heyns rearrangement product were prepared by using fructose as raw material. The intermediates derived from fructose and phenylalanine were identified to form the best flavor in cigarettes by sensory evaluation. The stability of the complete Maillard reaction products and intermediates derived from phenylalanine-fructose during subsequent heat treatment in aqueous solution was compared. As the heat treatment time prolonged, the aroma generated from the complete Maillard reaction product was reduced by 74.7%, …

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Effect Of Cooking Condition On The Sensory And Flavour Quality Of Chinese Mitten Crab (Eriocheir Sinensis), He Jie, Cai Chunfang, Wang Yonglin, Yang Caigen, Ding Lei Jun 2017

Effect Of Cooking Condition On The Sensory And Flavour Quality Of Chinese Mitten Crab (Eriocheir Sinensis), He Jie, Cai Chunfang, Wang Yonglin, Yang Caigen, Ding Lei

Food and Machinery

Steaming and boiling, the two main methods to cook Chinese mitten crab（Eriocheir sinensis）, were investigated, started from hot water and cold water respectively. In order to screen optimal cooking method, the content of free amino acid, nucleotide and astaxanthin in edible parts as well as head shell were compared among crabs cooked in four condition, i.e. steaming with cold and hot water respectively and boiling with cold and hot water respectively. The results showed that the total free amino acids content and the total umami amino acids in muscle and gonad, and astaxanthin content in head shell of crab cooked …

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Detection Of Kitasamycin Residues In Duck Meat Using Surface-Enhanced Raman Spectroscopy, Zhao Jinhui, Hong Qian, Yuan Haichao, Liu Muhua Jun 2017

Detection Of Kitasamycin Residues In Duck Meat Using Surface-Enhanced Raman Spectroscopy, Zhao Jinhui, Hong Qian, Yuan Haichao, Liu Muhua

Food and Machinery

By applying surface-enhanced Raman spectroscopy (SERS), a rapid detection of Kitasamycin (KIT) residues in duck meat was proposed. On the bases of analyzing UV-visible absorption spectrum of enhanced substrate and SERS of KIT in duck meat, the SERS detection conditions of KIT in duck meat, the addition amount of duck meat extract containing KIT and adsorption time, were optimized by single factor method, and the standard curves for the detection of KIT aqueous solution and KIT residues in duck meat were build respectively. The experiment results showed that the standard curve equation and the coefficient of determination were y=0.046 2x+0.215 …

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Rapid And Quantitative Determination Of Sulfite Residue In Tremella Based On Ir Spectroscopy And Pls, Yuan Kai, Wang Xichang, Zhang Long, Gu Dongchen, Guo Xiaoxi, Fan Zhenyu Jun 2017

Rapid And Quantitative Determination Of Sulfite Residue In Tremella Based On Ir Spectroscopy And Pls, Yuan Kai, Wang Xichang, Zhang Long, Gu Dongchen, Guo Xiaoxi, Fan Zhenyu

Food and Machinery

The change regulation of the content chemical functional group in tremella samples with different setting levels of sulfite content was explored by using the infrared spectroscopy, and the mechanism of bleaching was further revealed. A rapid quantitative method testing the sulfite residue in tremella would be established. Moreover, the true content of sulfite content was detected by biodine drop method. The infrared spectra of the samples with different levels of residual sulfur were collected and analyzed, and the quantitative detection model based on partial least squares（PLS）was builded. The result indicated that the sulphur fumigation bleaching tremella through destroying the hydroxyl …

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Detected Chlorpyrifos, Imidacloprid, And Propoxur Residues In Citrus By Quechers-High Performance Liquid Chromatography Method, Sun Zhigao, Sheng Ran, Hao Jingmei, Long Yong, Yu Fengsheng, Fang Ming Jun 2017

Detected Chlorpyrifos, Imidacloprid, And Propoxur Residues In Citrus By Quechers-High Performance Liquid Chromatography Method, Sun Zhigao, Sheng Ran, Hao Jingmei, Long Yong, Yu Fengsheng, Fang Ming

Food and Machinery

QuEChERS is a simple and efficient extraction method, widely used in the pesticide of residue detection. The purpose of this paper was to compare the extraction methods of pesticides between the improved QuEChERS method and the GB/T 24691—2009 (fruit and vegetable detergent). The extraction of pesticide residue from citrus samples were detected by HPLC. The results showed that when the chlorpyrifos, imidacloprid and propoxur were detected by the improved QuEChERS method, the peak time was about 5.1, 3.8, 11.5 min, respectively. When the spiked blank levels were 0.8～80, 0.5～40, 0.8～80 μg/mL, the detection limits were 0.89, 0.55, and 0.39 μg/mL. …

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Study And Optimization On Characteristics Of Temperature Field In Forced Convection Oven, Yuan Hong, Wu Dazhuan, Qin Shijie, Zheng Xin, Wu Peng, Huang Bin Jun 2017

Study And Optimization On Characteristics Of Temperature Field In Forced Convection Oven, Yuan Hong, Wu Dazhuan, Qin Shijie, Zheng Xin, Wu Peng, Huang Bin

Food and Machinery

In order to study the characteristics of temperature distribution in a forced convection oven, and to optimize the uniformity of the temperature field inside the oven, the experimental and numerical simulation was carried out. The temperature distribution of each layer was measured by 3×3 distributed resistance points (Pt), and the temperature uniformity was measured and analyzed. The Computational Fluid Dynamics (CFD) method is used to simulate the temperature field inside the oven, considering the heat conduction, convection and radiation. The accuracy of the numerical simulation method is verified by the experimental results. Based on the experimental and simulation results, the …

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Drying Characteristics And Mathematical Model Of Hot Air Drying For White Seedless Grape, Yang Jiapeng, Yan Shengkun, Xu Lijun, Liu Yan Jun 2017

Drying Characteristics And Mathematical Model Of Hot Air Drying For White Seedless Grape, Yang Jiapeng, Yan Shengkun, Xu Lijun, Liu Yan

Food and Machinery

Analysed the drying characteristics of white seedless grape under the conditions of air temperatures（30～45 ℃） and air velocity（0.5～2 m/s），and obtained the available moisture diffusion coeffi-cient and drying activation energy. Finally, non-linear regression analysis was used to develop four common agricultural thin layer-drying models based on the data, and these models were evaluated by coefficient of determination (R2), root mean squared error (RMSE) and chisquare value (χ2). Results: The available moisture diffusion coefficient were rising with the growth of air temperature and air velocity. The drying activation energy (Ea) is calculated to be 22.95 kJ/mol …

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Three-Dimensional Visual Digital Modeling Of Brown Rice Based On Laser Scanning, Kong Xiangliang, Tang Xiaohua, Wu Xingyu, Zheng Longan, Hao Fangtao, An Jiaqiang Jun 2017

Three-Dimensional Visual Digital Modeling Of Brown Rice Based On Laser Scanning, Kong Xiangliang, Tang Xiaohua, Wu Xingyu, Zheng Longan, Hao Fangtao, An Jiaqiang

Food and Machinery

The modeling of brown rice is the basis of the further research on rice milling process. Based on the principle of the combined building of discrete fault annular section, by using high precision laser displacement sensor as detecting instrument, digital detecting device for brown rice was designed and developed to achieve a non-contact digital measurement of the discrete section of brown rice. Moving average filter and ellipse fitting were adopted according to the characteristics of the original measurement data, and the error analysis of data before and after treatment were compared and investigated. The modeling process was based on the …

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Study On Feature Extraction Of Shell Breaking And Machine Grading Of Thin Shell Walnut, Li Wen, Zhang Hong, Tang Yurong, Hu Yunsha, Lan Haipeng, Liu Yang, Shen Liuyang Jun 2017

Study On Feature Extraction Of Shell Breaking And Machine Grading Of Thin Shell Walnut, Li Wen, Zhang Hong, Tang Yurong, Hu Yunsha, Lan Haipeng, Liu Yang, Shen Liuyang

Food and Machinery

In order to extract the common features about machine grading and shell breaking of different walnut, and extend the adaptability of thin skinned walnut for classification and shell breaking, for kinds of walnuts were chosen as the research objects, including 185 walnut of Xinjiang (W185), xixiang walnut of Baoshan Yunnan (XX), Yangbipao walnut of Dali (YBP), Dayao three Tai walnut of Chuxiong (DYST). Studied the differences and commonness of size, mass and compressive mechanical properties of thin walnut by basic parameter measurement and mechanical compression test. Using Excel software and Origin software to deal with the test data, the results …

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Design And Experiment Of Qnz24 Type Eviscerating Machine For Duck, Wang Daolu, Ye Jinpeng, Ding Youhe, Jiang Junqiang, Guo Nan Jun 2017

Design And Experiment Of Qnz24 Type Eviscerating Machine For Duck, Wang Daolu, Ye Jinpeng, Ding Youhe, Jiang Junqiang, Guo Nan

Food and Machinery

In order to solve the problems in duck slaughter machinery process, including low level of automation and low production efficiency, an automatic eviscerating machine was researched and designed. Moreover, the machine structure and its working principle were analyzed. The key components of the manipulator unit were analyzed, designed in coordination and corrected its cam curves based on the related theory of cam. Creo3.0 was used to establish the three-dimensional model of multiple trails cylindrical cam, and the kinematics simulation was analyzed in the software at the same time, to support the cam. Spindle was analyzed and rigidity check. The test …

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Dynamic Analysis And Simulation Study For Support Parts Of Rotating Machinery, Qiu Haifei Jun 2017

Dynamic Analysis And Simulation Study For Support Parts Of Rotating Machinery, Qiu Haifei

Food and Machinery

For adapting to high speed development of the rotating machinery, the dynamic simulation was studied based on a box of certain typed reducer. The rotational speed and output loads of the reducer were simulated by step function, and dynamic simulation and loads calculation of the reducer were done in environment of ADAMS/View. Finite element model of the reducer box was set up by ANSYS platform, and harmonic response analysis of the box was carried out on the basis of its modal analysis, thus then curves such as amplitude-frequency response, stress-frequency response from 45 Hz to 115 Hz were acquired, and …

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The Application Of Folk Art Emotional Elements In Traditional Food Packaging Design, Li Li Jun 2017

The Application Of Folk Art Emotional Elements In Traditional Food Packaging Design, Li Li

Food and Machinery

Aiming at the problems existing in traditional food packaging design, solutions were seek from the perspective of folk art. Through classification and analysis of the emotional elements of folk art visual, touch, hearing, explored the folk art emotional element applied to the traditional food packaging vision (graphic, color, typography), touch (material), hearing, smell, taste design approach and methods, which offered the references for the development of traditional food packaging design, and inheriting of folk art.

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Effect Of Ozone Water Combined With Modified Atmosphere Packaging On Preservation Of Fresh-Cut Hang Cabbage, Lei Hao, Xie Jing, Qiao Yongxiang, Zhang Shuanshuan Jun 2017

Effect Of Ozone Water Combined With Modified Atmosphere Packaging On Preservation Of Fresh-Cut Hang Cabbage, Lei Hao, Xie Jing, Qiao Yongxiang, Zhang Shuanshuan

Food and Machinery

Fresh-cut hang cabbage cleaned by 1.8 mg/L ozone water was selected as the experimental material, the effect of keeping fresh on fresh-cut Hang cabbage was studied by different gas composition modified atmosphere packages, such as CK for air, A for 5% O2+ 5% CO2 +90% N2, B for 5% O2+10% CO2+85% N2, C for 10% O2+5% CO2+85% N2, D for 10% O2+10% CO2+80% N2. It showed that the 5% O2+10% CO2+85% N2 …

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Effects Of Low Power Microwave Treatment On Physiology And Quality Of Low Temperature Storage Of Chinese Chestnut, Zhang Shuyuan, Wu Xiaocong, Jin Wenping, Guo Yanming, Zhang Linyu, Dong Ming Jun 2017

Effects Of Low Power Microwave Treatment On Physiology And Quality Of Low Temperature Storage Of Chinese Chestnut, Zhang Shuyuan, Wu Xiaocong, Jin Wenping, Guo Yanming, Zhang Linyu, Dong Ming

Food and Machinery

The Chines chestnut was treated by different power microwave for 3 min treatments, and stored for 180 days at 3 ℃. Studied the effects of low power microwave treatment on respiration intensity, weight loss rate, decay rate, reducing sugar content, amylase activity, VC content, catalase activity, peroxidase activity and MDA content in chestnut. Results: The low intensity microwave treatment with 65 W/3 min had the best inhibition effect on catalase activity; the treatment with 130 W/3 min had better inhibition effect on peroxidase activity and MDA content; the treatment with 260 W/3 min could effectively reduce the weight loss …

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Influence Of Salt Concentration On Quality Of Pickled And Dried Grass Carp Fillets Under Controlled Freezing Point, Cai Liyan, Wan Jinqing, Liang Dingfang, Zhang Nan Jun 2017

Influence Of Salt Concentration On Quality Of Pickled And Dried Grass Carp Fillets Under Controlled Freezing Point, Cai Liyan, Wan Jinqing, Liang Dingfang, Zhang Nan

Food and Machinery

Pickling and drying is helpful for the taste of fish fillets which is highly related to the content of salt. With 0%, 5%, 7% and 9% salt content respectively, the freshness, biogenic amine and taste of grass carp fillets were studied during pickling and drying under controlled freezing point (-0.5 ℃±0.4 ℃) and storage at 4 ℃. The results showed total volatile basic nitrogen (TVB-N) of the fillets decayed after 50, 60, and 70 d. After storage for 70 days, biogenic amine of fillets reached 243.32, 210.10, 180.15 and 174.54 mg/kg and their equivalent umami concentration (EUC) reached 0.99, 1.90, …

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Effect Of Rapeseed Meal Hydrolyzate On The Postharvest Quality Of Muskmelon, Wang Fang, Li Xuewen, Huang Yu, Hou Junnan, Yang Jing, Xie Yuan Jun 2017

Effect Of Rapeseed Meal Hydrolyzate On The Postharvest Quality Of Muskmelon, Wang Fang, Li Xuewen, Huang Yu, Hou Junnan, Yang Jing, Xie Yuan

Food and Machinery

To evaluate the postharvest quality and physiological index of Xinjiang melon, rapeseed meal hydrolyzate was used on it under 25 ℃, relative humidity 55%～60% surroundings. Results showed the hydrolyzate of rapeseed meal could decrease the respiratory intensity, weight loss rate and relative electrical conductivity of muskmelon, maintained the fruit hardness, sugar, acid and vitamin C content, inhibited the increasing of malonaldehyde content, improved the activity of peroxidase. Thus could maintain the quality and flavor of muskmelon fruit. Rapeseed meal hydrolysate can be used as a natural preservative for muskmelon postharvest storage.

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Detection Of Insect Hole Andmildew In Processing Tomato By Visible Near Infrared Hyperspectral Imaging, Ma Yan, Zhang Ruoyu, Qi Yanjie Jun 2017

Detection Of Insect Hole Andmildew In Processing Tomato By Visible Near Infrared Hyperspectral Imaging, Ma Yan, Zhang Ruoyu, Qi Yanjie

Food and Machinery

The quality of tomato products is significantly degraded due to defects on raw processing tomatoes such as insect hole or mildew. This research aims to investigate the potential of using visible/ near infrared (Vis/NIR) hyperspectral imaging for detection of insect hole and mildew on raw processing tomato. Tomato samples were imaged using a hyperspectral imaging system that covers a spectral range from 408 to 1013 nm. To images, region of interests (ROIs) were manually selected to extract mean spectra on every individual samples. Principal component analysis (PCA) was performed on the extracted spectra to select three optimal wavelengths (550, 750, …

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Numerical Simulation And Optimization On Temperature Field In Large Cold Store, Li Yizhe, Xie Jing Jun 2017

Numerical Simulation And Optimization On Temperature Field In Large Cold Store, Li Yizhe, Xie Jing

Food and Machinery

A three-dimensional numerical model included the inside and outside environment of the cold store, and air curtain of the big cold store was established in this study. The steady and unsteady simulations of the temperature field were performed by using numerical simulation software, and the relative results were used for experimental verification. It turned out that experimental verification was basically coincidence with the results of the simulations. Acquired from analyzing the results of simulations, although the temperature field in the cold store reached the required temperature range, the distribution of temperature field near stacking goods was not balance completely, due …

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Quality Changes And Correlation Of Yak Meat Under Transport Temperature, Li Shengsheng, Jin Yichao, Yan Zhongxin Jun 2017

Quality Changes And Correlation Of Yak Meat Under Transport Temperature, Li Shengsheng, Jin Yichao, Yan Zhongxin

Food and Machinery

Drip loss, cooking loss, Color, shear force, total volatile basic nitrogen, and total bacterial count of yak meat were measured after being transported at 4, 6, 8, 10, 12 ℃ for 4 hours, respectively, and the correlation of transport temperature and quality were also analyzed. Results: with the increase of transport temperature, drip loss, cooking loss, total volatile basic nitrogen, and total bacterial count of yak meat significantly increased (P＜0.05); shear force of yak meat significantly decreased (P＜0.05); the color of yak meat had no significant difference（P＞0.05）. Correlation analysis indicated that there were significantly correlation of transport temperature with drip …

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Preparation, Separation And Amino Acid Sequence Analysis Of Corn Peptides With Hypoglycemic Activity, Hu Yuhang, Dai Jun, Chen Shangwei, Zhu Song, Zhang Xuejun, Zhang Ping Jun 2017

Preparation, Separation And Amino Acid Sequence Analysis Of Corn Peptides With Hypoglycemic Activity, Hu Yuhang, Dai Jun, Chen Shangwei, Zhu Song, Zhang Xuejun, Zhang Ping

Food and Machinery

In this study, the degree of hydrolysis (DH) and polypeptide content were index optimization for corn gluten meal of hydrolysis process. Under the condition of pH 8.5, 60 ℃, orthogonal experiment to obtain the optimal combination for: amount of enzymeenzyme 3.5 g/100 g, hydrolysis time 2 h, solid-liquid ratio 1︰20 (g/mL); on this condition, the DH is 27.02%, peptide content is 85.23%. Meanwhile, optimized the decolorization technology, the best conditions: temperature 50 ℃, pH 3.5, activated carbon dosage: 1.5 g/100 mL, decoloring time 45 min; under the condition, corn peptide yield was 77.86%, the decolorization rate was 87.27%. After decoloring …

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