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Articles 4771 - 4800 of 5215

Full-Text Articles in Food Biotechnology

Design Of Cigarette Weight Control System Based On Microwave Detecting Technoloty, Wang Gongming Dec 2015

Design Of Cigarette Weight Control System Based On Microwave Detecting Technoloty, Wang Gongming

Food and Machinery

At present the cigarette weight control system of high-speed cigarette machine is mainly used the techology of nuclear scanning for cigarette weight testing or feedback at home and abroad. The scanning head is used by radioactive material, so there is always exiting the danger of radiation to operators in actual operation system. In addition, recessive instability also existed in the control system. With the microwave detection technology, the energy parameter change caused by cigarettes in the microwave electromagnetic field was used to detect cavity density and moisture content of the tobacco rod. The weight and moisture content of the tobacco …

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Improvement For Bag Feeding Machine And Filling Valve Of Automatic Stand-Up Pouch Filling And Capping Machine, Wu Jinhong, Lin Chuping Dec 2015

Improvement For Bag Feeding Machine And Filling Valve Of Automatic Stand-Up Pouch Filling And Capping Machine, Wu Jinhong, Lin Chuping

Food and Machinery

Introduced the structure and process technique of automatic stand-up pouch filling and capping machine, and put forward an improved plan of new style bag feeding machine and filling valve, by analyzing the existing bag feeding machine, filling valve’s process technique, and structural. Without changing control program, it saves the installation space and operation stability of bag feeding machine. By changing the installation site of filling valve’s seal ring, it uses double valve core and replaceable discharge port, to extend service life and improve the production flexibility.

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Design Of Automatic Cleaning In Place System Based On Programmable Controller, Li Xiangwei, Liu Wei Dec 2015

Design Of Automatic Cleaning In Place System Based On Programmable Controller, Li Xiangwei, Liu Wei

Food and Machinery

Presents the design process of a automatic cleaning in place system based on programmable controller, including the overall design of the system, electrical control system design, work processes and the man-machine interface design, etc. The system adopts Siemens S7-200 PLC, Profibus DP fieldbus, man-machine interface and other advanced technologies, with multiple technological processes. After the system is put into operation, it works stably, operates simply, and has a high degree of automation, which brings good economic benefits for the company.

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Design Of Sugarcane Peeling Machine Based On Motion Controller, Wu Xiaoqiang, Huang Yunzhan, Zhao Yongjie Dec 2015

Design Of Sugarcane Peeling Machine Based On Motion Controller, Wu Xiaoqiang, Huang Yunzhan, Zhao Yongjie

Food and Machinery

A kind of sugarcane peeling machine was designed based on motion controller, it can realize the automation of the whole processing of input, peeling and output. The sugarcane feeding and discharging take two sets of agencies. Taking the characteristics of sugarcane into consideration, the elastic sugarcane peeling tool is designed The motion controller was used as the core unit of the control system. Experimental study was carried out, and shows that the design of sugarcane peeling machine is successful with the maximum power of the prototype 1 kW, the maximum diameter 50 mm, the minimum diameter 20 mm. The maximum …

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Design Of Automatic Grading Control System Of Crab And Its Control Program Based On Image Recognition, Zhu Yan, Cao Yuanjun, Li Shusheng Dec 2015

Design Of Automatic Grading Control System Of Crab And Its Control Program Based On Image Recognition, Zhu Yan, Cao Yuanjun, Li Shusheng

Food and Machinery

Traditional classification method for crab by artificial to distinguish its gender and by eyes to estimate its weight, so the classification efficiency and accuracy are lower. The gender identification base on image recognition technology is implemented with the LABVIEW software platform. The identification result is transmitted to the S7-200 controller by OPC communication technology, at the same time the weight of the calibration of crab is implemented by weighing sensor. The control system of automatic classification is finally implemented with the classification indexes of weight and gender, the recognition accuracy of this system is about 95%.

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An Automatic Loading And Unloading Device Of Coconut Stripping Clothes Dryer, Zhang Zhiqiang, Fan Junqing, Geng Xiu Dec 2015

An Automatic Loading And Unloading Device Of Coconut Stripping Clothes Dryer, Zhang Zhiqiang, Fan Junqing, Geng Xiu

Food and Machinery

According to the coconut husking machine, studies the working principle of automatic loading and unloading device of coconut husking machine. The design contains controlling order fall of coconut by hopper，putting coconut right by rotary drum，grabbing coconut by manipulator，the automatic control system of device and conducting experimental verification. The result of experiment proves that the automatic loading and unloading device of coconut husking machine is feasible. The whole process achieves automatic and high efficiency, meeting the demand of sending coconut for husking machine.

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Effect Of Prepreg Solution With Different Ph Values On Color Changes Of Peach Juice, Chen Haiying, Wu Fengfeng, Cui Zhengwei, Tia Nyaoqi, Song Feihu Dec 2015

Effect Of Prepreg Solution With Different Ph Values On Color Changes Of Peach Juice, Chen Haiying, Wu Fengfeng, Cui Zhengwei, Tia Nyaoqi, Song Feihu

Food and Machinery

Effect of prepreg solution with different pH values (3.2, 3.6, 4.0, 4.4, 4.8) on the color changes of peach juice was studied. Several color parameters, including lightness (ΔL), redness (Δa), yellowness (Δb), total color difference (ΔE) and chroma (ΔC), were detected when the peach juice was kept in a sealed container at the ambient temperature for different time. Compared to the control samples, the color of peach juice changed slightly after impregnating in citric acid-sodium citrate buffer with pH 4.4 and 4.8 （especially pH 4.8）for 30 min. After impregnating in pH 4.8 buffer solution，the ΔL value decreased from -3.16 to …

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Quick Discrimination Of Storage Periods For Muscat Grape Based On Electronic Nose, Chen Chen, Lu Xiaoxiang, Zhang Peng, Chen Shaohui, Li Jiangkuo Dec 2015

Quick Discrimination Of Storage Periods For Muscat Grape Based On Electronic Nose, Chen Chen, Lu Xiaoxiang, Zhang Peng, Chen Shaohui, Li Jiangkuo

Food and Machinery

The aim was to establish a rapid discrimination method of Muscat grape during storage based on the electronic nose technology. Samples of different storage time stored in 10, 0 ℃ were detected using PEN3 electronic nose system, operating loadings contribution rate analysis of sensors, principal component analysis, linear discriminant analysis to distinguish the storage period, establishing of the discriminant model, and then compared the prediction power of Mahalanobis distance, Euclidean distance, correlation, discriminant function analysis method by unknown samples. At the same time, the rate of good fruit, soluble solids content, total acid content, VC content, hardness index were …

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Effects Of 3 Food Additives On Anti-Aging In Wet-Fresh Noodles, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang Dec 2015

Effects Of 3 Food Additives On Anti-Aging In Wet-Fresh Noodles, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang

Food and Machinery

The fresh-wet noodle was easily aging during the shelf period for the high moisture content. In order to decrease the process of aging, 3 kinds of additives, for guar gum, Sodium stearyl lactate(SSL) and Soluble soybean-polysaccharide (SSPS), were studied, and the texture and sensory evaluation were analyzed. Result: Taking the hardness of fresh-wet noodle as the aging index, with the addition quantities of additives, ratio of additive to flour, guar gum of 0.2%, SSPS of 0.1%, SSL of 0.2%, the hardness of fresh wet noodle is the lowest; The indexes, such as hardness, viscosity, and chewiness, which analyzed by the …

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Studies On Extraction And Molecular Properties Of Gualou Seed (Semen Trichosanthis) Protein Prepared From By-Products, Li Xianghong, Li Min, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui Dec 2015

Studies On Extraction And Molecular Properties Of Gualou Seed (Semen Trichosanthis) Protein Prepared From By-Products, Li Xianghong, Li Min, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui

Food and Machinery

In present study, Gualou seed proteins were extracted from its by-products, and the molecular properties of the proteins were also observed. The results showed that the Gualou seed proteins mainly consisted of salt-soluble protein (55.3% of extracting yield) and alkali-soluble protein (15.8% of extracting yield), and the alkali-soluble protein may be linked with pigments because the protein solution appeared to be dark brown. Sodium dodecyl sulfonate-polyacrylamide gelelectrophoresis analysis was used to test the subunit molecular weight distribution and the result revealed that subunits of salt-soluble and alkali-soluble proteins mainly distributed from 10 to 32 kDa. The molecular weight distribution of …

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Effect Of Peel Reutilization On Quality Of Essential Oil From Orange (Citrus Sinensis Var. Valencia) Peel After Rubbing Peel, Liang Zengenni, Fu Fuhua, Shang Xuebo, He Shuang, Shan Yang Dec 2015

Effect Of Peel Reutilization On Quality Of Essential Oil From Orange (Citrus Sinensis Var. Valencia) Peel After Rubbing Peel, Liang Zengenni, Fu Fuhua, Shang Xuebo, He Shuang, Shan Yang

Food and Machinery

To study on utilization of residual orange peel in industrial production and increase of essential oil yield from orange peel, essential oil from yellow juice and residual orange peel were extracted inCitrus sinensis var. Valencia using steam distillation after grinding peel. Then the yield of essential oil extracted from yellow juice and residual orange peel was measured and their compounds were compared, andessential oilextracted from tangerine peel and tangerine endocarp were used as control. The results shows that the essential oil yield from orange peel can be increased (11.55%) by recycling residual orange peel, and the compounds of essential oil …

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Inhibiting Effect Of Stachyose From Stachys Floridana Schuttl.Ex Benth On Proliferation Of Caco-2 Cell Line And Its Potential Mechanism, Zhong Xianfeng, Huang Guidong, Zhang Jiru, Zhang Yong, Hua Dong Dec 2015

Inhibiting Effect Of Stachyose From Stachys Floridana Schuttl.Ex Benth On Proliferation Of Caco-2 Cell Line And Its Potential Mechanism, Zhong Xianfeng, Huang Guidong, Zhang Jiru, Zhang Yong, Hua Dong

Food and Machinery

The inhibiting effect of stachyose from Stachys floridana Schuttl.ex Benth on the proliferation of Caco-2 cell line and its potential mechanism were investigated.Caco-2 cells were incubated in serum-free media, the inhibiting effect of stachyose on Caco-2 cell proliferation were analyzed by MTT assay and the apoptosis of Caco-2 cells were determined by flow cytometry, then cell damage degree was studied by the detection of LDH release rate. The results showed that stachyose inhibited the proliferation of Caco-2 cell lines in a dose- and time- dependent manner. After pretreatment with different concentrations of stachyose (0.5, 1, 2, 4 mmol/L), cell apoptosis …

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Effects Of Breaking Cell Wall On Rape Bee Pollen Treated With Pectinase Using Multi-Index Evaluation, Wang Kai, Ren Xiangnan, Dong Jie, Zhang Gensheng Dec 2015

Effects Of Breaking Cell Wall On Rape Bee Pollen Treated With Pectinase Using Multi-Index Evaluation, Wang Kai, Ren Xiangnan, Dong Jie, Zhang Gensheng

Food and Machinery

To improve wall-broken effects of bee pollen, rape bee pollen was selected as material and treated with pectinase in different pH and temperature. The effects of pectinase on rape bee pollen were evaluated by protein dispersion index, soluble sugar content, microscopic analysis and particle size distribution. The results demonstrated that pectinase hydrolysis could disintegrate the intine at the germinal apertures, the optimal conditions were pH 3.5 and temperature 50 ℃. Under optimal conditions, protein dispersion index was 0.684 6, and soluble sugar content was 24.86%. By microscopic analysis, some germinal apertures seemed apart and some little particles emerged. According to …

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Effects Of Drying Methods On Antioxidant Activities And Reducing Capacity Of Polysaccharides Extracted From Onchidium Struma, Cheng Zhiqing, Shen Heding, Yao Lixiang, Diao Ya Dec 2015

Effects Of Drying Methods On Antioxidant Activities And Reducing Capacity Of Polysaccharides Extracted From Onchidium Struma, Cheng Zhiqing, Shen Heding, Yao Lixiang, Diao Ya

Food and Machinery

The polysaccharide of Onchidium struma was extracted by using traditional hot water extraction and alcohol precipitation method，the influence of vacuum freeze drying and oven drying on the antioxidant activity of polysaccharides was investigated. The antioxidant activities of the polysaccharide was evaluated by scavenging DPPH free radical, hydroxyl free radical, surperoxide anion radical and sodium nitrite, and the total reducing capacity of polysaccharide was studied by spectrophotometric method. The results showed that the scavenging effect of freeze dried polysaccharide was stronger than the oven dried polysaccharide,the IC50 for scavenging activities against DPPH free radical, hydroxyl and sodium nitrite were 4.14, …

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Antioxidant Activity Of Capsaicin In Vitro, Liu An, Wang Zhen, Liu Linfeng, Xiang Yi, Xiao Wenjun Dec 2015

Antioxidant Activity Of Capsaicin In Vitro, Liu An, Wang Zhen, Liu Linfeng, Xiang Yi, Xiao Wenjun

Food and Machinery

The antioxidant activity of capsaicin was evaluated through building antioxidant experiment model in vitro, taking capsaicin monomer as standard sample, and Vc as the contrast. By analyzing the reducing power of capsaicin and scavenging experiments on the DPPH radical, superoxide anion radical (O-2·), nitroso and hydroxyl radical (·OH), discussed capsaicin the antioxidant properties. The results showed that: reducing power of capsaicin increased with mass concentration increasing, and the DPPH radical, nitroso and clearance rate of ·OH with mass concentration increasing, and the scavenging effect and Vc basically similar, but with lower clearance to O-2·; the clearance of capsaicin to DPPH·, …

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Ultrasonic-Assisted Two-Phase Aqueous Extraction And Antioxidant Activity Of Polyphenols From The Seed Of Synespalum Dulcificum, Ma Yidan, Liu Hong, Liao Xiaowei, Yan Ruixin, Qi Jinling Dec 2015

Ultrasonic-Assisted Two-Phase Aqueous Extraction And Antioxidant Activity Of Polyphenols From The Seed Of Synespalum Dulcificum, Ma Yidan, Liu Hong, Liao Xiaowei, Yan Ruixin, Qi Jinling

Food and Machinery

The seed of Synespalum dulcificum was untrasonified in the acetone-(NH4)2SO4 aqueous two-phase syetem to extract total polyphenils and different conditions for extraction of polyphenols antioxidant activity was investigated. Acetone was chosen as the best extraction solvent for this research. The acetone concentration, amount of the (NH4)2SO4, the ultrasonic time，extraction temperature, ratio of water to solid were discussed by the single factor experiment. The optimal extraction conditions were found to be: the concentration of acetone solution 50%, ultrasonic time 100 min and extraction temperature 60 ℃，ratio of water to solid …

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Study On Optimal Conditions For Extracting Alkaloids From Areca Catechu Based On Multistage Cross Flow Extraction, Gao Xiaoting, Yang Dawei, Jiang Chenfeng Dec 2015

Study On Optimal Conditions For Extracting Alkaloids From Areca Catechu Based On Multistage Cross Flow Extraction, Gao Xiaoting, Yang Dawei, Jiang Chenfeng

Food and Machinery

In order to optimize the extraction process of alkaloids from areca catechu, the alkaloids was extracted by varied extraction solvent systems from areca catechu shell and the optimal extraction solvent was explored. According to the theoretical formula of multistage cross flow extraction, solid to liquid ratio and extractive grades was designed. Based on the results of single-factor test, the effect of extraction temperature, extraction time, pH value on extraction rate were conducted by orthogonal test of interaction. The result showed that the extraction rate of alkaloids was 7.241 7 mg/g under the optimal conditions: taking water as the solvent, solid …

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Study On Process Conditions Of Superfine Grinding Modifying Insoluble Dietary Fiber From Potato Pulp, Zhang Gensheng, Ge Yingliang, Nie Zhiqiang, Yue Xiaoxia, Han Bing, Cheng Jianbo Dec 2015

Study On Process Conditions Of Superfine Grinding Modifying Insoluble Dietary Fiber From Potato Pulp, Zhang Gensheng, Ge Yingliang, Nie Zhiqiang, Yue Xiaoxia, Han Bing, Cheng Jianbo

Food and Machinery

Insoluble dietary fiber of potato slag was chosen to modify with superfine grinding using colloid mill. Inter-tooth space,of colloid mill, material-to-liquid ratio, treatment time are optimized by single-factor and orthogonal designed experiment and are defined with solubility process. Results shown optimum modified conditions of colloid mill: inter-tooth space 8.00 μm, 3 000 r/min for 5 min, material-to-liquid ratio 1∶60. Under these conditions, the solubility is 18.33%.

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Study On Combined Drying Technology Of Lotus Root Chips, Xing Fang, Wang Jianhui, He Xinyi, Wu Haiqing, Wu Jiali, Liu Pei Dec 2015

Study On Combined Drying Technology Of Lotus Root Chips, Xing Fang, Wang Jianhui, He Xinyi, Wu Haiqing, Wu Jiali, Liu Pei

Food and Machinery

To obtain the the processing technology of lotus root chips, taken lotus root as raw materials, the effects offreeze drying time, hot-air drying temperature and hot-air drying time on quality of lotus chips by combination of freeze drying and hot-air drying were explored. Experiment results indicated the optimized technological parameters of combined freeze dring and hot-air drying were freeze drying 4h, then hot-air drying at 50 ℃ for 2 h. At those conditions, the color value L*, a*, b* and hardness value of lotus root slices were 77.65, 0.96, 9.03 and 385.3 g, respectively. The results showed that combined drying …

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Influence Of Modified Attapulgite On Non-Biological Stability Of Beer, Shi Jinglue Dec 2015

Influence Of Modified Attapulgite On Non-Biological Stability Of Beer, Shi Jinglue

Food and Machinery

Report a study on the modification conditions of attapulgite towards improving its adsorption affinity and specificity of the chill haze protein in beer. Quantity of attapulgite added and adsorption time used were optimized using univariate and multivariate analysis with orthogonal parameter sets. Experiments conducted were focusing on the non-biological stability, foam stability and filtration performance of beer. Adsorption specificity test of the modified attapulgite with the chill haze protein in beer was also presented. An optimal condition for the modification was concluded that the attapulgite be heated at 303 ℃ for 2.54 h. With a quantity of 0.87 g/L added …

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Brewing Process Optimization Of Gordon Euryale Seed Wine, Li Yan, Lin Meiying, Li Yunsong Dec 2015

Brewing Process Optimization Of Gordon Euryale Seed Wine, Li Yan, Lin Meiying, Li Yunsong

Food and Machinery

The gordon euryale seed starch was hydrolyzed by α-amylase and glucoamylase to prepare starch syrup, and then the saccharomyces cerevisiae was added to prepare the health wine. The technology parameters were optimized by single factor and orthogonal experiments. And the optimal fermentation conditions were gotten. With the ratio of mass to water of 1︰10, the optimum liquefaction conditions were: addition of α-amylase of 0.4%, liquefaction temperature 70 ℃, and liquefaction time 60 min. The optimum saccharifying conditions were: addition of glucoamylase 0.5%, saccharifying temperature 60 ℃,and saccharifying time of 1 h. Under the saccharifying conditions, the sugar content of the …

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Optimization On Processing Of Trachinotus Ovatus Surimi Gel By Response Surface Methodology, Huang He, Wang Na, Chen Liang, Wu Wenlong Dec 2015

Optimization On Processing Of Trachinotus Ovatus Surimi Gel By Response Surface Methodology, Huang He, Wang Na, Chen Liang, Wu Wenlong

Food and Machinery

With Trachinotus ovatus surimi gel as the research object, using the fractional factorial experiment screened out five factors from the seven factors, such as rinsing time, rinsing times, mincing time and twice heating time, which had a great effect on the surimi gel strength and whiteness. And then through the steepest uphill test to approach the maximum response area of the 5 factors, the final optimized by central composite design response surface methodology, the optimal results showed that: the rinsing time was 3 min, rinsing 5 times, mincing time was 21 min, the first heating time was 10 min, second …

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Application Of Extrusion Technology For Preparing Defatted Black Soybean Meal Reconstituted Powder, Zhang Lin, Li Jianke, Ren Caixia, Sun Xuesi, Qin Lingxiang Dec 2015

Application Of Extrusion Technology For Preparing Defatted Black Soybean Meal Reconstituted Powder, Zhang Lin, Li Jianke, Ren Caixia, Sun Xuesi, Qin Lingxiang

Food and Machinery

The extruding and expanding experiment was studied with the black soybean meal as material, mixing corn starch by twin-screw extruder to make reconstituted powder, The best expanded technical parameters were determined, and studied the formula, the extrusion ratio, the reconstituability, the viscosity, the color of this powder flour. The optimal formula of the powder was as follows: black soybean meal 30%, corn starch 45%, sugar 15%, maltodextrin 10%, creamer 6%.

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Inactivation Of Escherichia Coli O157:H7 And Shiga Toxin Producing E. Coli (Stec) Throughout Beef Summer Sausage Production And The Use Of High Pressure Processing As An Alternative Intervention To Thermal Processing, Eric L. Oliver Dec 2015

Inactivation Of Escherichia Coli O157:H7 And Shiga Toxin Producing E. Coli (Stec) Throughout Beef Summer Sausage Production And The Use Of High Pressure Processing As An Alternative Intervention To Thermal Processing, Eric L. Oliver

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Escherichia coli O157:H7 and six additional serogroups of Shiga Toxin-producing E. coli (STEC-7) have been implicated in foodborne illness outbreaks related to fermented sausage products and are considered adulterants by the USDA-FSIS. The objective of this study was to evaluate high pressure processing (HPP) as an alternative to thermal treatment to reduce STEC-7 meeting the USDA-FSIS performance standards (5.0-log reduction). A rifampicin-resistant, non-pathogenic E. coli (surrogate) cocktail, was used in manufacturing testing. Sausages were fermented at ~42.2°C, slowly increased to 54.4°C internal temperature, cold showered, and chilled for 6 hours. Sampling occurred post-fermentation (PF; pH 5.0), internal temperature 48.9°C (I-48.9°C), …

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Study On Food Nutrition Of Left-Behind Children By Latent Class Model, Zhang Zhenxia Oct 2015

Study On Food Nutrition Of Left-Behind Children By Latent Class Model, Zhang Zhenxia

Food and Machinery

The latent class model was used to study the special group of children who lacked food nutrition, the left behind children, and the effects were also studied, including the food nutritional status and the individuals genetic and the food and nutrition intake, mothers care, and basic medical and health services. Through research and analysis, two groups of children who were left behind were identified, the food nutrition malnutrition and the food nutrition condition good, and the proportion of malnourished children was higher with 69.4%. In the Two groups of left behind children, the main difference lies in the mother care, …

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Design And Research Of Fruit Detection And Grading Machine By Clamping Fruit Stems, Wang Yunxiang, Ma Benxue, Jia Yanting, Yang Jie Oct 2015

Design And Research Of Fruit Detection And Grading Machine By Clamping Fruit Stems, Wang Yunxiang, Ma Benxue, Jia Yanting, Yang Jie

Food and Machinery

No abstract provided.

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Design Of Starter-Making Process Control System Using Bidirectional Variable Frequency Vibration Pressing, Li Hong, Wang Wenle, Hua Yong Oct 2015

Design Of Starter-Making Process Control System Using Bidirectional Variable Frequency Vibration Pressing, Li Hong, Wang Wenle, Hua Yong

Food and Machinery

Based on the condition of lower mud extracting ability of starter making, developed a starter making method of rotary bidirectional variable frequency vibration pressing which is designed on Programmable Logic Controller(PLC), and the hardware and software design of PLC field controlling as well as host control system was achieved. The results showed that starter produced by this method had the advantage of density uniformity, good porosity, modest hardness, easy demoulding, smooth surface, exterior condition and full degree surface, and it also has an ideal effect on mud extracting.

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Reseach On Quality Changes During Fruit Development Of Chayote, Li Yu, Qin Wen, Du Xiaoqin, Liu Ji Oct 2015

Reseach On Quality Changes During Fruit Development Of Chayote, Li Yu, Qin Wen, Du Xiaoqin, Liu Ji

Food and Machinery

The changes of growth phase and quality indicators during different growth stages of chayote were measured and analyzed. The results indicated that the growth curve of chayote showed single sigmoid pattern and the trends of quality indicators were different with fruit development dynamics. Respiration rate decreased rapidly with fruit development and respiration peak appeared at maturity; the contents of Vc, chlorophyll and hydrolysis amino acids were higher during the young fruit development, then decreased to a low level; while cellulose content and hardness showed the opposite trends. The fruit had fully grown with higher content of amino acids, lower respiratory …

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Research Progress In Starch Modification By Heat Moisture Treatment, Liao Luyan, Wu Weiguo Oct 2015

Research Progress In Starch Modification By Heat Moisture Treatment, Liao Luyan, Wu Weiguo

Food and Machinery

The heat moisture treatment refers to the relative lower humidity and temperature in a certain time, and it is a physical modification method of starch properties change. This method costs lower and avoid the pollution by chemical modification, and achieve the purpose of improving starch specific features, which has been showing a good application prospect in modified starch. This paper introduces the effects on the starch structure and properties by heat moisture treatment in detail, and finally expounds the mechanism of the heat moisture treatment starch and the research progress in food applications.

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Effect Of Matrix On Glassy Carbohydrate Products Comprising Sweet Orange Oil, Chang Dawei, Liu Shuxing, Liu Ning Oct 2015

Effect Of Matrix On Glassy Carbohydrate Products Comprising Sweet Orange Oil, Chang Dawei, Liu Shuxing, Liu Ning

Food and Machinery

Encapsulation in glassy carbohydrates via extrusion is the low temperature technology and considered to be suitable for encapsulating heat-sensitive materials. The selection of matrix is the important factor. The temperatures of extruder barrel were T1 (65 ℃)，T2 (85 ℃)，T3 (105 ℃) and T4 (95 ℃). Screw speed was 60 r/min and the feeding speed was 1.2 kg/h. The effects of matrix including maltodextrin, maltodextrin added sucrose and maltodextrin added modified starch on the extrudates was investigated. The results showed that the extruded products were the glassy state. The glass transition temperature (Tg) of the …

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