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Articles 3871 - 3900 of 5215

Full-Text Articles in Food Biotechnology

Determination Of Lead In Table Salt By Using Internal Standard Method And Standard Addition Method Of Icp-Ms, Zhu Ying, Fu Wenwen, Yao Xiaofan May 2017

Determination Of Lead In Table Salt By Using Internal Standard Method And Standard Addition Method Of Icp-Ms, Zhu Ying, Fu Wenwen, Yao Xiaofan

Food and Machinery

Rhodium (103Rh) was used as internal standard substance, and the recovery rates of lead in samples with different salt concentration of 4%, 8%, 12%, 16% were determined by using internal standard correction method and standard addition method of Inductively Coupled Plasma Mass Spectrometry(ICP-MS). The experimental results show that: When determined by internal standard correction method, as the table salt sample’s concentration increased from 4% to 20%, the recovery rates of the internal standard reduced from 54.8% to 5.1%, and the recovery rates of lead in high, medium and low standard addition samples with different concentration gradients of table …

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Study On Dynamic Suction Resistance Of Cigarette During Combustion, Liu Huan, Wang Le, Hu Shaodong, Yang Jinchu, Li Bin May 2017

Study On Dynamic Suction Resistance Of Cigarette During Combustion, Liu Huan, Wang Le, Hu Shaodong, Yang Jinchu, Li Bin

Food and Machinery

In order to study the changes and the influencing factors of dynamic suction resistance during cigarette combustion, selecting 3R4F as the experimental samples and building the calculation methods for dynamic suction resistance investigated the change of dynamic suction resistance with the position of the combustion line during the combustion. Analyzed the effects of tobacco density, different suction conditions and different suction modes on the dynamic suction resistance of cigarette. Conclusions can be drawn as the following: the dynamic suction resistance of cigarette was increasing first, then decreasing and stabilizing with the position of combustion line, and then increasing; the parts …

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A Method For Dark Dna Components Detection In Meat And Productions By Multiplex-Real-Time Fluorescence Pcr, Lin Lin, Chen Guopei, He Yongsheng, Yang Guowu, Lai Xintian May 2017

A Method For Dark Dna Components Detection In Meat And Productions By Multiplex-Real-Time Fluorescence Pcr, Lin Lin, Chen Guopei, He Yongsheng, Yang Guowu, Lai Xintian

Food and Machinery

The Cairina moschata DNA component can not be detected by the current duck DNA component detection methods. By downloading Cairina moschata,and Anas platyrhynchos domestica and similar species 12S rDNA sequences and compareing them by using Clustal X2 software to find a specific sequence, a pair of universal primers and two individual specific probes were designed based on the sequence, which construct specific detect Cairina moschata and Anas platyrhynchos domestica DNA components real-time PCR system. This detection system can detect as low as 0.1% adulteration. Results: Using this detection system can detect Cairina moschata and Anas platyrhynchos domestica DNA components from …

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Determination Of Pindone In Meat Product By Gc-Ms, He Yan, Xu Wenyang, Sun Guifang, Zhou Xingwang, Tang Wanli May 2017

Determination Of Pindone In Meat Product By Gc-Ms, He Yan, Xu Wenyang, Sun Guifang, Zhou Xingwang, Tang Wanli

Food and Machinery

To establish a GC-MS method for determination of pindone in meat products. The effects of ways of extraction and purification on the recovery have been studied. The samples were extracted by acetone and (hexane 11) with dSPE purified column. GC-MS was used for determination by EI. The average recoveries were in the range of 81%～89% at spiked levels of 0.5～5.0 mg/kg. The relative standard deviation of the methods were 3.0%～8.4%, and the limit of quantification reached 0.005 mg/kg which meet the requirement of technical parameters for analysis with fast and simple determination and high sensitivity.

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Investigation On The Performance For The Heat Pump Two-Effect Direct Contact Membrane Distillation System, Liu Ronghui, Chen Dong, Xie Jihong, Yan Zanyang, Peng Yuelian May 2017

Investigation On The Performance For The Heat Pump Two-Effect Direct Contact Membrane Distillation System, Liu Ronghui, Chen Dong, Xie Jihong, Yan Zanyang, Peng Yuelian

Food and Machinery

The experimental heat pump two-effect direct contact membrane distillation system was developed, and its performance was alsostudied systematically. The results showed that the device could concentrate thermal-sensible liquid under low temperature at atmospheric pressure and run under setting conditions by regulating the auxiliary cooler. The membrane flux and thermal efficiency could be greatly increased with the increasing of material temperature. Under the influence of the combined effect of the membrane component thermal efficiency and the heat pump coefficient, the gained output ratio could achieve 1.58 at 66 ℃.

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Design And Experimental Researchon The Screw Extrusion Device For Shrimp Head-Cutting, Miao Qingbo, Wang Wei, Zhang Xiuhua, Li Duo, Li Shanshan May 2017

Design And Experimental Researchon The Screw Extrusion Device For Shrimp Head-Cutting, Miao Qingbo, Wang Wei, Zhang Xiuhua, Li Duo, Li Shanshan

Food and Machinery

A kind of screw extrusion device for shrimp head-cutting was designed. According to the physiological and somatic characteristics, using the characteristic that shrimp head and the shrimp body poor connection, the device relied on the thread groove,which is formed by two parallel helical rollers, to hold the shrimp head and squeeze the shrimp head, to realized the seperation of shrimp body and head. The experimental study on the sample shrimps were selected with a body length from 120 mm to 150 mm. The results showed that the device of using the screw extrusion head-cutting was well, the head-cutting rate was …

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Optimized Technology Of Rapeseed Drying Based On Whirlwind Dryer, Lu Lei, Wu Mingliang, Cedric, Xie Wei, Xiang Wei May 2017

Optimized Technology Of Rapeseed Drying Based On Whirlwind Dryer, Lu Lei, Wu Mingliang, Cedric, Xie Wei, Xiang Wei

Food and Machinery

In order to explore the influencing factors of water loss rate per unit time during rapeseed drying, the optimum drying technological parameters of rapeseed under whirlwind drying were studied. The drying experiments were also carried out by using the self-made whirlwind drying machine of rapeseed. The singleand multi factors rotating orthogonal tests were undertaken by choosing the main factors including drying temperature, air velocity and the diameter of the inner diameter of the whirlwind dryer. The single factor test showed that the drying temperature, the air velocity and the diameter of the inner hole of the whirlwind dryer were the …

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Research And Implementation Of The Non-Destructive Sorting System For Full Surface Information Of Jujube Based On Machine Vision Technology, Zhong Xiaohua, Cao Yuhua, Zhang Yongqing, Xiao Chengjun May 2017

Research And Implementation Of The Non-Destructive Sorting System For Full Surface Information Of Jujube Based On Machine Vision Technology, Zhong Xiaohua, Cao Yuhua, Zhang Yongqing, Xiao Chengjun

Food and Machinery

Based on machine vision technology, a non-destructive sorting system for full surface information of jujube is designed. The whole machine consists of several parts, including automatic feeding mechanism, sorting mechanism, conveying and attitude adjustment mechanism, grading actuator, detecting and controlling part. Based on theory of mirror reflection principle, an inspection mechanism that can provide the full surface information to the Image processing software is designed to capture a top image, a bottom image and two side images of jujube at the same time, then the problem that the previous sorting system cannot acquire a whole surface information of the red …

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Fatigue Life Analysis And Forecast Of Scissors Arms In Scissors Aerial Work Platform, Pan Quan, Zhang Zhe, He Shanghong, Liu Guoliang May 2017

Fatigue Life Analysis And Forecast Of Scissors Arms In Scissors Aerial Work Platform, Pan Quan, Zhang Zhe, He Shanghong, Liu Guoliang

Food and Machinery

Fatigue destruction is the main way for scissors arms to lose effectiveness in the scissors aerial work platform in the actual situation. Through finite element modeling of scissors arms established by ANSYS and static strength analysis, the region of stress concentration of scissors arms has been concluded. Stress condition of different locations in scissors structure has been found by setting monitoring sites. It has been showed that the stress condition of the initial position of scissors arms is the biggest, and the maximum stress location lies in the hinge hole of legs of lifting cylinder at the bottom of the …

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Study On Mechanical Property Of Planar-Lonkage Mechanism, Huang Pengfei May 2017

Study On Mechanical Property Of Planar-Lonkage Mechanism, Huang Pengfei

Food and Machinery

The kinematics characteristic of planar-linkage mechanism is analyzed based on mechanism theory. Through digital modeling and dynamic simulation technology, a functional simulation model of crank-rocker mechanism is set up, and then the design parameters of kinematic are obtained. Because boundary conditions of the finite element model is defined through seamless input of dynamic loads on Simulation modules, stress and deformation analysis of individual component and different subassembly are realized conveniently, and the accuracy and reliability of the statics analysis is improved effectively. Frequency and vibration mode of the mechanism in limit position are calculated through modal analysis. Besides, modal characteristic …

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Effect Of Chilli Seed Oil On Storage Characteristics Of Pork Meat At Low Temperature, Shen Wenjiao, He Xinyi, Zhen Runying, Feng Changlu, Liu Bin May 2017

Effect Of Chilli Seed Oil On Storage Characteristics Of Pork Meat At Low Temperature, Shen Wenjiao, He Xinyi, Zhen Runying, Feng Changlu, Liu Bin

Food and Machinery

The effects of the addition of chilli seed oil and different packaging methods of pork meat at 4 ℃ were studied, on the texture, color difference, water retention, volatile nitrogen, TBARS and colony count, to explore the preservation effect on pork meat emulsion. The results indicate that the red value of the meat emulsion was increased by the addition of chilli seed oil, and the addition had a positive effect on the pH and hardness of the meat emulsion. The fat oxidation and the protein oxidation of the meat emulsion get slow by the combination of the chilli seed oil …

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Effect Of Compound Preservative On Fresh-Keeping Of Fresh-Cut Yam, Wang Mei, Xu Li, Wang Meifen, Tang Jing May 2017

Effect Of Compound Preservative On Fresh-Keeping Of Fresh-Cut Yam, Wang Mei, Xu Li, Wang Meifen, Tang Jing

Food and Machinery

In order to control the browning and quality deterioration of fresh-cut yam and extend its shelf life, By using the onion oil extracted from onion, which was combined with citric acid and chitosan, taking the L* values and sensory score as index, the formula of compound preservative for fresh-cut yam was optimized by single factor and orthogonal experiments. The results showed that the optimal formula of preservative for fresh-cut yam was 0.6% onion oil + 1.0% citric acid + 1.0% chitosan. This formula could significantly inhibit the activities of polyphenol oxidase(PPO) and peroxidase(POD), reduce relative conductivity and the accumulation …

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Effects Of Processing And Storage Methods On The Quality Of Chrysanthemum, Pan Yunyun, Wang Qing, Ran Cong, Hou Kai, Wu Wei May 2017

Effects Of Processing And Storage Methods On The Quality Of Chrysanthemum, Pan Yunyun, Wang Qing, Ran Cong, Hou Kai, Wu Wei

Food and Machinery

Compared with fresh chrysanthemum, drying, freeze-drying, 4 ℃ and -20 ℃storage of fresh chrysanthemum were used to study the effects of different processing and storage methods on the main chemical component of edible chrysanthemum. The results showed that the contents of main chemical component of edible Chrysanthemum were different for processing and storage in different way. Amino acid and chlorogenic acid contents of drying chrysanthemum were higher than those of the fresh chrysanthemum, while the other contents were obviously less than those the fresh chrysanthemum; soluble sugar content of freeze-drying chrysanthemum was higher than that of the fresh chrysanthemum. The …

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The Degradation And Transfer Law Of Glucosinolates In Rapeseeds During Aqueous Medium Extraction Processing Of Oil, Ren Yanqin, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao May 2017

The Degradation And Transfer Law Of Glucosinolates In Rapeseeds During Aqueous Medium Extraction Processing Of Oil, Ren Yanqin, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao

Food and Machinery

The effect of different pretreatments on degradation of glucosinolates in rapeseed and its transferring law in oil, emulsion, water and sediment phase during aqueous medium extraction processing was investigated. The glucosinolates content was determined by palladium chloride spectrophotometry method, and the conditions of roasting and boiling were optimized by single-factor experiments. The results showed that under the optimized conditions of roasting at 120 ℃ for 0.5 h, the degradation rate of glucosinolate was 7.32%. While under the optimized conditions of boiling at 115 ℃ for 10 min, the degradation rate of glucosinolate was 21.04%. The glucosinolates were kept substantially constant …

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The Mechanism For Anti-Drunk And Anti-Inebriation Of Konjac Glucomannan, Zheng Lianji, Deng Liling, Luo Jiani, Zhang Shuai, Deng Li, Zhong Geng May 2017

The Mechanism For Anti-Drunk And Anti-Inebriation Of Konjac Glucomannan, Zheng Lianji, Deng Liling, Luo Jiani, Zhang Shuai, Deng Li, Zhong Geng

Food and Machinery

In this study, different doses of konjac gum powder (KGM) were administered to Kunming mice to study their the anti-drunk hangover effects and its mechanism, and the model was made by intragastric administration of 56 %vol liquor of Red Star Erguotou, China. The results showed that the middle dose (240 mg/kg) and high dose (400 mg/kg) of KGM could effectively prolong the climb time and Latency time of drunkenness, and could significantly shorten the drunken mice sleeping time and sobering time. The ethanol concentration of serum in the high and middle dose groups was significantly lower than that in the …

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Study On The Antioxidant And Antimicrobial Activities Of Four Flavonol Compounds From Alpinia Officinarum Hance Rhizomein Vitro, Wang Guanghua, Tang Shuping, Peng Mingjun, Ma Guangzhi, Wu Peijun, Yang Zhe, Wang Jinghua, Hang Ruqiang May 2017

Study On The Antioxidant And Antimicrobial Activities Of Four Flavonol Compounds From Alpinia Officinarum Hance Rhizomein Vitro, Wang Guanghua, Tang Shuping, Peng Mingjun, Ma Guangzhi, Wu Peijun, Yang Zhe, Wang Jinghua, Hang Ruqiang

Food and Machinery

The in vitro antioxidant and the antimicrobial activities of four flavonol compounds (Galangin, Kaempferide, Kaempferol and Quercetin) extracted and separated of Alpinia officinarum Hance rhizomein were studied. The results showed that quercetin had most significant antioxidant activity among the four flavonoids. Moreover, the antioxidant activity of the other three flavonol compounds in order, Kaempferol (highest), Kaempferide, Galangin (lowest). However the ABTS radical scavenging experiment results showed that the antioxidant activities of the three compounds were the same. The further antimicrobial experiment results showed that four flavonol compounds had antimicrobial activity to Staphylococcus aureus. S. aureus and Bacillus subtilis were two …

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Comparison Of Cell Disruption Methods For The Extraction Of Phycocyanin From Spirulina Platensis, Yu Jianfeng, Fu Jian, Ma Xiao, Cui Zhengwei May 2017

Comparison Of Cell Disruption Methods For The Extraction Of Phycocyanin From Spirulina Platensis, Yu Jianfeng, Fu Jian, Ma Xiao, Cui Zhengwei

Food and Machinery

The cell disruption is an important step during the extraction of phycocyanin from Spirulina Platensis. Six methods including swelling, ultrafine shearing, ultrasonication, freezing and thawing, swelling-ultrafine shearing and swelling-ultrafine shearing-ultrasonication were applied to break the cell-wall of S. plarensis. The effects of differentwall-broken methods were evaluated based on the the yield of the phycocyanin. The yield rates of phycocyanin extraction were 8.90%, 7.38%, 8.0%, 8.26%, 9.22%, 8.88%, Respectively,by using the swelling, ultrafine shearing, ultrasonication, thawing and swelling, swelling-ultrafine shearing, swelling-ultrafine shearing-ultrasonication. Finally, the swelling-ultrafine shearing was considered as the best way to break the wall, with swelling for 12 h …

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Optimization On Adsorption And Purification Process For Gentian Polysaccharide In Guizhou By Macroporous Resin, Gong Jiangning, Rao Yu, Yang Yiju, Chen Fei May 2017

Optimization On Adsorption And Purification Process For Gentian Polysaccharide In Guizhou By Macroporous Resin, Gong Jiangning, Rao Yu, Yang Yiju, Chen Fei

Food and Machinery

The content of polysaccharide was determined by phenol sulfuric acid method. The research investigated FL-3 resin on the adsorption and desorption effect of Gentiana scabra Bunge polysaccharide. FL-3 resin was used to purify the polysaccharide. Using the adsorption rate and desorption amount of polysaccharide as the index, the FL-3 resin purification process of polysaccharide was studied. The optimum conditions for the adsorption and resolution of polysaccharide by FL-3 resin were obtained. The experimental results showed that the polysaccharide can be effectively adsorbed and desorbed by the FL-3 resin. The optimum purification conditions were as follows: the sample concentration was 5 …

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Effect Of Heat-Moisture Treatment On Various Physicochemical Properties Of Rice Starch And Quality Of Rice Starch Noodles, Wang Xiaopei, Chen Zhengxing, Li Juan, Wang Ren, Feng Wei, Wang Li, Luo Xiaohu May 2017

Effect Of Heat-Moisture Treatment On Various Physicochemical Properties Of Rice Starch And Quality Of Rice Starch Noodles, Wang Xiaopei, Chen Zhengxing, Li Juan, Wang Ren, Feng Wei, Wang Li, Luo Xiaohu

Food and Machinery

The effects of heat-moisture treatment on the physicochemical properties of starch and the qualities of rice starch noodles were studied, using rice starch as materials. The results showed that comparing with the native starches, there was an remarkable increase of T0, TP, TC, TC－T0 and ΔH after heat-moisture treatment. Crystalline structure of treated starch was still A type, but the crystallinity degree increase of 4.14% than that of native starches. The decrease of solubility and swelling power of treated starch were observed as well as the increase of amylose content. Treated …

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Effect Of Dry-Pulping Technology On Quality Of Soymilk, Li Lin, Wang Chenzhi, Zhao Gengjiu, Xu Jingke, Qin Wen, Yang Wenyu, Zhang Qing May 2017

Effect Of Dry-Pulping Technology On Quality Of Soymilk, Li Lin, Wang Chenzhi, Zhao Gengjiu, Xu Jingke, Qin Wen, Yang Wenyu, Zhang Qing

Food and Machinery

Soybean seeds were ground by high-speed grinder to produce soy flour, and the slurry-cooked soymilk and whole soybean soymilk were performed by the obtained soy flour, dry-pulping technology omitted the soaking procress. Based on the average particle and stability of soymilk, single factor and orthogonal experiments were carried out to enhance the parameters of soymilk. Optimum grinding time, material-to-water ratio, and heat preservation time for making of slurry-cooked soymilk were 120 s, 111 (g/mL), and 30 min, respectively. Optimum grinding time, material-to-water ratio, and heat preservation time for making of whole soybean soymilk were 120 s, 112 (g/mL), and 15 …

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Optimization On Buckwheat Fermentation Process By Yeast And Changes Of Active Ingredient Before And After Fermentation, Xu Bin, Wang Dan, Zhang Lan, Piao Chunhong, Song Chunmei May 2017

Optimization On Buckwheat Fermentation Process By Yeast And Changes Of Active Ingredient Before And After Fermentation, Xu Bin, Wang Dan, Zhang Lan, Piao Chunhong, Song Chunmei

Food and Machinery

To research the best optimum parameters of yeast fermentation, provides reference for the development of buckwheat health fermented food. Buckwheat was selected as raw material, which was fermented by AnQi yeast, and the total content of flavonoids was chosed as the evaluation indexes. Through the single factor test and orthogonal test, including water addition, fermentation temperature, inoculation quantity and fermentation time, the optimal fermentation technology was gotten. The optimal fermentation conditions were: water addition 75%, fermentation temperature 32 ℃, inoculation quantity 0.5%, and fermentation time 6 h. Under the conditions, the total flavonoids content was from 4.895 mg/g to 5.314 …

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Optimization Of Vacuum Osmotic Dehydration Of Cheery Tomatoes, Xu Xin, Wu Yue, Tao Yang, Su Lijuan, Han Yongbin May 2017

Optimization Of Vacuum Osmotic Dehydration Of Cheery Tomatoes, Xu Xin, Wu Yue, Tao Yang, Su Lijuan, Han Yongbin

Food and Machinery

The vacuum osmotic dehydration of cherry tomato cultivated “SU LONG NO.1” was studied. Prior to vacuum osmotic dehydration, cherry tomatoes were pre-treated by blanching combined with lineation, acupuncture, lineation and sonication, separately. Through comparison, blanching combined with lineation was selected as a suitable pre-treatment before osmotic dehydration. Next, the effects of vacuum degree, sugar content, temperature and time on the water loss and solid gain of cherry tomato during osmotic dehydration were studied by single factor study. The osmotic dehydration process at 0.080 MPa was further optimized by response surface methodology. The optimal conditions for osmotic dehydration of cherry tomato …

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Application Of Fuzzy Comprehensive And Neural Network Evaluation Models On Tobacco Primary Processing Line Quality, Wang Xiaojuan May 2017

Application Of Fuzzy Comprehensive And Neural Network Evaluation Models On Tobacco Primary Processing Line Quality, Wang Xiaojuan

Food and Machinery

To solve the problems on determining comprehensive level of pipe tobacco technology via pipe tobacco quality, equipment operation and production consumption, the Fuzzy comprehensive and neural network evaluation models were built based on analytic hierarchy process, linear projection method. The modeling results of the three groups based on the mass coefficient and cutting material condition from September to December indicated that neural network evaluation model could not only verify the rationality and accuracy of multi-factor fuzzy comprehensive evaluation model, but also could independently determine the comprehensive level of pipe tobacco technology. It not only offers scientific evidence to improve production …

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The Research On Tobacco Stem Pretreatment Technology In The Production Of Reconstituted Tobacco, Zhao Chunlei, Su Yao, Kou Xiaoteng, Wang Jingyi May 2017

The Research On Tobacco Stem Pretreatment Technology In The Production Of Reconstituted Tobacco, Zhao Chunlei, Su Yao, Kou Xiaoteng, Wang Jingyi

Food and Machinery

The effects on physical characteristics, chemical characteristics of tobacco stem, tobacco stem extraction rate and pulp properties after high pressure steam and conventional pretreatiment were investigated in this study. The results showed that the contents of hot water and ethanol soluble in the stem of the high pressure pretreatment increase to a certain extent, and the efficiencies of extraction and the production line were improved. The amount of fine fibers produced by the high pressure pretreatment after the defibrination was less, and this was beneficial to the improvement of the product yield. The dynamic filtration performance of the stem pulp …

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Advantage Of Ph Value In Cigarette Smoke, Li Guozheng, Qiu Jianhua, Zhou Hao, Hao Hui, Tian Haiying, Dong Yanjuan, Zhang Zhan, Zhao Wenlong May 2017

Advantage Of Ph Value In Cigarette Smoke, Li Guozheng, Qiu Jianhua, Zhou Hao, Hao Hui, Tian Haiying, Dong Yanjuan, Zhang Zhan, Zhao Wenlong

Food and Machinery

The pH value of cigarette smoke can reflect the proportion of free nicotine in smoke, and the content of free nicotine is closely related to the quality of cigarette. Therefore, it is of great significance to study the pH value of cigarette smoke. In this paper, the current pH value determination methods of cigarette smoke were reviewed, the influences of parameters determination were discussed, such as the methods and counts of cigarette smoking, extraction composition and ratio, object extraction liquid absorption and extraction time and volume. The samples in the literature and the range of pH value were analyzed. The …

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Physicochemical Properties Of Resistant Starch Pastes From Potato Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Xie Tao, Li Xiaowen, Jiang Zhaohui, Yi Cuiping May 2017

Physicochemical Properties Of Resistant Starch Pastes From Potato Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Xie Tao, Li Xiaowen, Jiang Zhaohui, Yi Cuiping

Food and Machinery

Resistant starches from potato modified by a combination of organic acid hydrolysis and heat-moisture treatments (AH-HMT RS3) were prepared under conditions of excess moisture. Their water binding capacity, degree of swelling, solubility, and pasting, textural, and thermal properties were all studied. The results demonstrated that the water binding capacity of AH-HMT RS3 increased to 1.38～2.32 times (starchwater = 1 g1 g) and 2.20～3.49 times (starchwater = 1 g3.5 g) that of the native starch. At 95 ℃, the degree of swelling decreased to 38.04%~58.10% (starchwater = 1 g1 g) and 53.42%～86.05% (starchwater = 1 g3.5 g) that of the native …

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Study Of Membrane Fouling Mechanism In Soy Sauce Clarification, Sun Ye, Yao Lei, Zhao Liming May 2017

Study Of Membrane Fouling Mechanism In Soy Sauce Clarification, Sun Ye, Yao Lei, Zhao Liming

Food and Machinery

Microfiltration is a popular technology in soy sauce and other brewing products clarification proceducer. As the complex components and the strict requirements in nutrition and flavor, membrane fouling is an intractable problem and the fouling mechanism hasn’t been clarified. In this work, membrane fouling mechanisms was systematically investigated by fitting the flux curve to Hermia model. Results: At the initial stage of soy sauce clarification, the fouling mechanisms was dominated by multi-mechanism, for the complete pore blocking, intermidate pore blocking, and cake layer formation model. During the following process cake layer formation predominated the membrane fouling.The influences of operating conditions …

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Effect Of Different Low-Temperature Preservation Methods On The Properties Of Loach (Misgurnus Anguillicaudatus), Shi Qiuling, Shang Yongbiao, Lin Jing, He Xuehua May 2017

Effect Of Different Low-Temperature Preservation Methods On The Properties Of Loach (Misgurnus Anguillicaudatus), Shi Qiuling, Shang Yongbiao, Lin Jing, He Xuehua

Food and Machinery

The changes of physicochemical qualities and microbiology in fresh loach treated at three different low-temperature conditions were investigated. The loach was slaughtered and then placed at 4 ℃ cold storage, -2.5 ℃ partial freezing, and -18 ℃ freezing storage conditions, respectively. Loach refrigerated was sampled at 0, 2, 4, 6, 8, 10 d (micro-frozen and freezing separately at 0, 5, 10, 15, 20, 25 d). The sensory evaluation, bacterial count, pH value, TVB-N, TBA, cooking loss, drip loss, and shear force were tested. The results showed that sensory and shear values decreased with time; aerobic bacterial count, TBA, TVB-N, drip …

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The Study On The Ultrasonic-Assisted Aqueous Two-Phase Extraction On Flavonoids Of Valeriana Officinalis L. And Antioxidant Activity, Wu Dezhi, Zheng Qiang, Li An, Wang Yuyu, Wu Diyao May 2017

The Study On The Ultrasonic-Assisted Aqueous Two-Phase Extraction On Flavonoids Of Valeriana Officinalis L. And Antioxidant Activity, Wu Dezhi, Zheng Qiang, Li An, Wang Yuyu, Wu Diyao

Food and Machinery

Flavonoids in Valeriana officinalis L. extracted by ultrasonic-assisted aqueous two-phase extraction was utilized in this study. Effects of ultrasonic time, amount of (NH4)2SO4, ultrasonic temperature and liquid-solid ratio were studied by the single factor methodologies, and then the extraction parameters were determined by Box-Behnken response surface methodology. In addition, reducing power, DPPH radical scavenging and hydroxyl radical scavenging activity were compared to investigate the antioxidant effect of flavonoids by reflux extraction. The results showed that optimized extraction parameters were ultrasonic time 35 min, amount of (NH4)2SO4 0.20 g/mL, ultrasonic …

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Postharvest Quality And Physiology Of ‘Fuji’ Apples Subjected To Phytosanitary Irradiation, Nasim Kheshti, Alan Baquero, Anderson Melo, Anuradha Prakash May 2017

Postharvest Quality And Physiology Of ‘Fuji’ Apples Subjected To Phytosanitary Irradiation, Nasim Kheshti, Alan Baquero, Anderson Melo, Anuradha Prakash

Student Scholar Symposium Abstracts and Posters

Irradiation is an effective treatment to sterilize and destroy insect pests on fresh fruit. It serves as an alternative to cold treatment and to fumigation which are time consuming and ozone depleting, respectively. In this study, the postharvest quality of Fuji apples was evaluated after irradiation at 400 Gy and 800 Gy. The quality of the apples which were stored at 1˚C for 7 days to mimic ground transportation and distribution and then at ambient temperature for another 7 days to mimic retail storage and consumer use, was assessed. Irradiation caused an immediate decrease in firmness by 12% at 400 …

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