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Articles 4831 - 4860 of 5215

Full-Text Articles in Food Biotechnology

A 3d-Print Pen Based On Principles Of PistonS Continuous Working, Wang Jinlei, Wang Xiaojun, Ren Yantao Oct 2015

A 3d-Print Pen Based On Principles Of PistonS Continuous Working, Wang Jinlei, Wang Xiaojun, Ren Yantao

Food and Machinery

Introduced the structural characteristics of a 3D-print pen based on the principles of Pistons continuous working ,and then established the mathematical model of the system. Compared with the other 3D-print pen, its print materials changed into liquid material ,such as liquid chocolate, from ABS plastic. The 3D-print pen had the advantages of reasonable design, convenient operation, and extended print material range. These were benefit for development and design of the other 3D-print pen.

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Design And Study On Dough Wobble-Plate Machine, Hao Yongxing, Zhang Minghui, Ma Ziling, Ma Shaodan Oct 2015

Design And Study On Dough Wobble-Plate Machine, Hao Yongxing, Zhang Minghui, Ma Ziling, Ma Shaodan

Food and Machinery

A wobble-plate machine of dough that base on existed normal machine is developed to satisfy many requirements including safety and hygiene, efficiency and lower cost in production line of steamed bread. Design scheme of the whole machine is made according to the working environment , and a 3D model is built based on Pro/E. This machine consists of manipulator which can complete grasp, separate, place and press, frame and driving cylinder etc. According to its basic construction and working principles, driving plan is designed, flow chart and pneumatic system schematic can also be shown. The virtual simulation experiment in ADAMS …

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Study On A Device For Recycling Of Canteen Dishware, Xiao Bing, Zou Guangming, Zhang Xinfeng, Yang Xing, Cao Kang Oct 2015

Study On A Device For Recycling Of Canteen Dishware, Xiao Bing, Zou Guangming, Zhang Xinfeng, Yang Xing, Cao Kang

Food and Machinery

A device for the recycling of canteen dishware is developed. The device consists of a mechanical system and a control system. The mechanical system includes three parts: a conveyor for dishware, a rotating electromagnetic manipulator and a processor. Wherein, the conveyor for dishware is used as a substitute for cutlery collecting vehicle and transmits dishware to the processor; the rotating electromagnetic manipulator achieves to transfer dishware from the conveyor for dishware to the processor, and meanwhile pours the residue in dishware; lastly the processor classifies and collects dishware. The entire device achieves to replace the human collecting, a cleaning and …

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Optimization And Improvement Of Humidition Of Tobacco System, Su Fubin, Zhang Wei Oct 2015

Optimization And Improvement Of Humidition Of Tobacco System, Su Fubin, Zhang Wei

Food and Machinery

In order to solve the problem of high tobacco temperature upstream cylinder and irrational design of deflector, which caused much tobacco break, tobacco stick and wet tobacco mass, the Humidition of Tobacco is optimized and improved by adding a low pressure blower for cooling belt, and improving cylinder deflector.The results of application showed that the tobacco temperature upstream cylinder could be fallen from 65 ℃ to 40 ℃ with blower, 590 full pressure, work at 15 Hz, and the tobacco break is little, tobacco stick and wet tobacco mass were also descend. The transformations reach the goal of improving product …

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Application Of Reverse Engineering Technology In Food Machine, Li Fenxia, Yang Jieming Oct 2015

Application Of Reverse Engineering Technology In Food Machine, Li Fenxia, Yang Jieming

Food and Machinery

In the CAM guide development process of automatic wonton machine, presents a new method of digital design and manufacturing of complex parts based on reverse engineering. The reverse engineering technology was used to realize the product development by the study of product data acquisition, the point cloud processing, surface fitting, surface parameterization modeling, digital manufacturing stages. Established the strategy of data acquisition, put forward the different method of point cloud processing, designed the scheme of surface parameterization modeling, and inspected surface quality and manufacturing process using modern means. Solved the time-consuming traditional top-down design, test difficulty and high cost, and …

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Design Of Processing Docking Platform Of Food Machine Based On Three Dimensional Image Calibration, Fu Wen, Li Xiang Oct 2015

Design Of Processing Docking Platform Of Food Machine Based On Three Dimensional Image Calibration, Fu Wen, Li Xiang

Food and Machinery

Docking process occurs in food machinery processing, the accuracy of the docking process can directly affect the later process successfully. In order to solve the problem of low docking accuracy which depends only on the signal sensors, the design method of processing docking platform based on three dimensional image is afforded, by analyzing the influence of three-dimensional image mechanical calibration principle of docking process, and acquiring the feature points in the optimal docking area of a large number of the three dimensional docking images which can be chosen based on local brightness, ratio of contrast, information of structure, the three …

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Effects Of Grating Moire Fringe On Food Packaging Printing, Zheng Li Oct 2015

Effects Of Grating Moire Fringe On Food Packaging Printing, Zheng Li

Food and Machinery

Combined with grating in food packaging materials, optical properties and the halftone image and network technology, studied the anti-counterfeiting grating moire fringe of printing forming rules. Explored the new technology of food packaging, and adopt the method of theoretical calculation of moire fringe formation and distribution characteristics. And the analysis and calculation are verified by experiments. According to the actual situation of food packaging grating printing, and the laws of the moire fringe formation, the results showes that choosing suitable grating and screen printing and network Angle/grating line ratio, can effectively eliminate or weaken the influence of the moire fringe.

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Preparation And Research On Microwave Modified Blended Protein Film, Wang Na, Gao Yuzhe, Wang Qingfeng, Xiao Zhigang, Wang Peng, Li Zhe Oct 2015

Preparation And Research On Microwave Modified Blended Protein Film, Wang Na, Gao Yuzhe, Wang Qingfeng, Xiao Zhigang, Wang Peng, Li Zhe

Food and Machinery

With the soy protein isolated(SPI) and zein as the raw material, through modified the zein by microwave to make the microwave modified blended protein film. Selecting the protein liquid volume ratio of SPI and modified zein, ethanol content, pH of film-forming liquid and water bath temperature as studying factors, the mechanical properties of blended film (breaking strength and fracturing distance) as targets for single factor experiment was studied. And the microstructure, thermal characteristics and FT—IR of the microwave modified blended protein film were also studied, which was obtained by the best ultrasonic film-forming conditions. The results showed that the blended …

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Changes Of Rice Bran Glutelin Functional Properties Caused By Rancidity During Storage, Wu Wei, Ye Jianfen, Cai Yongjian, Lin Qinlu Oct 2015

Changes Of Rice Bran Glutelin Functional Properties Caused By Rancidity During Storage, Wu Wei, Ye Jianfen, Cai Yongjian, Lin Qinlu

Food and Machinery

Fresh rice bran which stored in a condition of 25 ℃ and 85% of relative humidity for different period were used to prepare different rancid extent of rice bran. Rice bran glutelin were prepared after defatting of rice bran, and effects of rice bran rancidity on the functional properties of rice bran glutelin were investigated. The results indicated that rice bran glutelin carbonyl content increased as storage time increased, which indicated that storage of rice bran lead to oxidation of rice bran glutelin. Solubility of rice bran glutelin decreased by 40% as storage time increased. As storage time increased, water …

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Effect Of Sodium Alginate Composite Film On Preservation Of Shelled Seed Of Xiang Lotus, Li Xianghong, Wang Jianhui, Jin Na, Liu Yongle, Yu Jian, Wang Faxiang Oct 2015

Effect Of Sodium Alginate Composite Film On Preservation Of Shelled Seed Of Xiang Lotus, Li Xianghong, Wang Jianhui, Jin Na, Liu Yongle, Yu Jian, Wang Faxiang

Food and Machinery

The effect of different composite films (citric acid, EDTA-Na2 and alginate) on preservation of fresh lotus was studied. Soluble solids content (SSC), net photosynthetic rate, polyphenol oxidase (PPO) and peroxidase (POD) activities of fresh lotus seeds and color variation of fresh lotus shell were investigated at the storage temperature of 4 ℃. Preservative formula with better preservation effect was selected through orthogonal design. The results showed that the best formula of the composite film was composed of 0.3% of citric acid, 0.015% of EDTA-Na2 and 2.5% of alginate, which improved the quality of fresh lotus significantly. The composite …

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Effect Of Dense Phase Carbon Dioxide On Quality Of Pre-Packaged Braised Pork Dishes During Storage, Yang Lixin, Zhao Yaxu, Wang Jianzhong Oct 2015

Effect Of Dense Phase Carbon Dioxide On Quality Of Pre-Packaged Braised Pork Dishes During Storage, Yang Lixin, Zhao Yaxu, Wang Jianzhong

Food and Machinery

In order to explore technological feasibility of cold sterilization in Chinese dishes, the changes of physicochemical property, microorganism and sensory quality of pre-package Braised pork by the processing of dense phase carbon dioxide (DPCD) were studied. Results indicated that DPCD could extend the shelf life of pre-package Braised pork to over 90 days. Compared to the high-temperature processing, DPCD could substantially suppress the growth of microorganism, inhibit the accumulation of TVB-N and decelerate lipid oxidation, and keep a better taste, odor and texture as the fresh sample from sensory evaluation during the storage period of pre-packaged Braised pork.

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Effect Of Pulsed High Pressure Treatment On Preservative Properties Of Vacuum-Packed Roast Chicken, Liu Qinhua, Li Bin, Pan Runshu, Ma Hanjun Oct 2015

Effect Of Pulsed High Pressure Treatment On Preservative Properties Of Vacuum-Packed Roast Chicken, Liu Qinhua, Li Bin, Pan Runshu, Ma Hanjun

Food and Machinery

In order to evaluate the effect of pulsed high pressure treatment on preservative properties of vacuum-packed roast chicken, the amount of microorganism, the amount of lactic bacteria, pH value, TBARS value, sensory evaluate were studied. Results showed that pulsed high pressure treatments were effective in reducing microbial populations of roast chicken, and the microbial populations were lower over the storage period; the pH value and the TBARS value increased by pulsed number increasing, and they increased first and then decreased over the storage period; the effect of pulsed high pressure treatment on the sensory quality of roast chicken was negligible. …

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Study On Contact Pressure And Mechanical Damage Of Apple Under Compression Using Pressure-Sensitive Film, Feng Zhe, Wu Jie Oct 2015

Study On Contact Pressure And Mechanical Damage Of Apple Under Compression Using Pressure-Sensitive Film, Feng Zhe, Wu Jie

Food and Machinery

In order to accurately predict the bruise area of apple subjected to compressive loading, the pressure distribution characteristics for apple compressed at different loads was investigated by the pressure-sensitive film technique combined with apple bruise measurements. Furthermore, the relationship between contact pressure area and bruise area was investigated and the range of pressure area that closed to the bruise area was determined. The result showed that the value of apple flesh failure stress was 0.29 MPa. Pressure distribution on the pressure-sensitive film showed that pressure of 020～0.40 MPa accounted for 72% of the total pressure area and taken the major …

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Study On Safeguard Mechanism Of Food Logistics In International Sports, Cheng Huijun Oct 2015

Study On Safeguard Mechanism Of Food Logistics In International Sports, Cheng Huijun

Food and Machinery

International sporting event food logistics is very important, is to decide whether it the key to the success of the event. The match supplies, which needed for safe and efficient, rapid and accurate delivery to the purchaser, is the goal of building event food logistics system. So, the event logistics demand forecast, logistics center location of the event, and the mode of operation of logistics, will be the event logistics security system building of the three pillars, and will be the event logistics security system building of the three pillars, which needed to be solved seriously study and practical.

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Study On Gallic Acid-Modified Antioxidant Peptide From Agaricus Bisporus And Its Antioxidant Activities In Vitro, Zhang Qiang, Wu Caie, Zhu Changwei, Zi Shibo, Wang Cheng Oct 2015

Study On Gallic Acid-Modified Antioxidant Peptide From Agaricus Bisporus And Its Antioxidant Activities In Vitro, Zhang Qiang, Wu Caie, Zhu Changwei, Zi Shibo, Wang Cheng

Food and Machinery

With reducing power as the index of investigation, the preparation technology of gallic acid-modified antioxidant peptide from Agaricus Bisporus（GA—ABAP）was optimized by of orthogonal test and in vitro antioxidant activities of GA—ABAP. The results showed that the optimum preparation conditions of GA—ABAP were as followed: volume proportion of GA to ABAP of 5∶1, pH value of 11.0, heating time of microwave of 8 min. The comparison showed that the in vitro antioxidant activities of GA—ABAP prepared in this condition were remarkably improved, the reducing power and DPPH radical scavenging activity of GA—ABAP were 11.16 and 9.83 times higher than those of …

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Preparation,Separation And Amino Acid Sequence Analysis Of Corn Oligopeptides With Antialcoholism Activity, Ma Wei, Dai Jun, Chen Shangwei, Zhu Song Oct 2015

Preparation,Separation And Amino Acid Sequence Analysis Of Corn Oligopeptides With Antialcoholism Activity, Ma Wei, Dai Jun, Chen Shangwei, Zhu Song

Food and Machinery

Corn oligopeptides(COP) were prepared via enzymatic hydrolysis of destarched corn proteins by Alcalase 2.4L. By investigated COP antialcoholism activity in vitro and in vivo, it is found that COP has highly antialcoholism activity. Meanwhile, the scavenging rate of blood alcohol concentration is positively correlated with the dose of COP. COP were separated by Sephadex G-15 gel chromatogram and RP—HPLC step by step, then fraction COPⅢ-17 was separated with highly antialcoholism activity. UPLC—Q—TOF—MS analysis showed that its amino acid sequence: P-Y-L-P-L-L-P-S.

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Separation, Monosaccharide Composition And Molecular Weight Analysis Of Polysaccharide From G. Lucidum Mycelium, Wang Haiyan, Dai Jun, Chen Shangwei Oct 2015

Separation, Monosaccharide Composition And Molecular Weight Analysis Of Polysaccharide From G. Lucidum Mycelium, Wang Haiyan, Dai Jun, Chen Shangwei

Food and Machinery

The polysaccharide was extracted from G. lucidum mycelium by submerged fermentation after previous hybird optimization. The polysaccharide of G. lucidum mycelium was separated by DEAE Sepharose fast flow column. Then we used high volume exclusion chromatography (HPSEC) to explore purity of three polysaccharide fractions and complete acid hydrolysis and PMP pre column derivatization RP—HPLC to measure the monosaccharide composition of them. At last, multi angle light scattering instrument combined with device (SEC—MALLS) was used to measure the Mw of polysaccharide fractions, while the slope of curves between the molecular rotation radius and molecular molar of moles inferred the space conformation …

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Antioxidative Activity And Physical Property Of Polysaccharide From Ledum Palustre L., Zhang Qiaohui, Wang Jianzhong, Pang Jinhui, Cui Jie, Yang Zhe, Luo Xingwu Oct 2015

Antioxidative Activity And Physical Property Of Polysaccharide From Ledum Palustre L., Zhang Qiaohui, Wang Jianzhong, Pang Jinhui, Cui Jie, Yang Zhe, Luo Xingwu

Food and Machinery

The polysaccharide was extracted from Ledum, and the content and characteristics of polysaccharide from Ledum were investigated by IR, UV spectra, thermal analysis (TG) and X-ray diffraction (XRD). The results from IR and UV spectra showed that the extracts containing the typical group of polysaccharide. It was noted that the content of Ledum polysaccharide was 69.95%. In addition, the antioxidant activity containing total reductive ability, scavenging ability for DPPH radical (DPPH·), hydroxyl radical (·OH) and superoxide anion radical (·O-2) were investigated. The results showed that the EC50 for scavenging DPPH·, ·O-2, ·OH were 0.52, 1.41, 1.71 mg/mL, which means …

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Separation And Enrichment Of Polyphenols From Sunflower Kernel With Mcroporous Resin, Xu Dandan, Zhang Wenbin, Yang Ruijin, Zhao Wei, Hua Xiao Oct 2015

Separation And Enrichment Of Polyphenols From Sunflower Kernel With Mcroporous Resin, Xu Dandan, Zhang Wenbin, Yang Ruijin, Zhao Wei, Hua Xiao

Food and Machinery

An efficient preparative separation and enrichment process of polyphenols from sunflower kernel extracted by acid solution has been developed in the present study. 3-O-caffeoylquinic acid (CQA), 4-O-CQA and 5-O-CQA were identified as the main polyphenols in crude extract. The adsorption capacity and desorption ratio for total polyphenols of nine macroporous resins had been evaluated and XDA-1 resin was found to be the most suitable resin for the separation of polyphenols. It was found that ultrafiltration as preliminary treatment could improve the purity of crude extract from 4% to 15%. After that, the extract was submitted to XDA-1 resin column. The …

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Optimization On Enzymatic Hydrolysis Process Of Soybean Protein By Grey Correlation Analysis, Qu Lingling, Guo Changhui, Liu Lijie, Zhang Na Oct 2015

Optimization On Enzymatic Hydrolysis Process Of Soybean Protein By Grey Correlation Analysis, Qu Lingling, Guo Changhui, Liu Lijie, Zhang Na

Food and Machinery

Single factor experiments were conducted to explore the influence of different effects on soybean protein enzymolysis. Based on this, the model of proteolytic digestion process was built according to the grey correlation analysis method to expand application of grey correlation analysis method in food field and provide quality soybean polypeptide resources for the food industry. Alcalase alkaline protease (4.4×104 U/g) was used to enzymatic hydrolysis soybean defatted soybean meal to preparate soybean peptides. The correlation coefficient of reaction pH, reaction temperature, reaction time, soybean defatted soybean meal addition and Alcalase alkaline protease addition were calculated by grey correlation analysis method. …

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Optimization On Enzymatic Preparation Of Antioxidant Peptide From Corbicula Fluminea By Control-Enzymatic Hydrolysis Method, Liu Jingjing, Jin Linfeng, Han Yaoping, Wang Xuefeng, Dai Yangjun Oct 2015

Optimization On Enzymatic Preparation Of Antioxidant Peptide From Corbicula Fluminea By Control-Enzymatic Hydrolysis Method, Liu Jingjing, Jin Linfeng, Han Yaoping, Wang Xuefeng, Dai Yangjun

Food and Machinery

The optimal enzymolysis conditions of preparing antioxidant peptide from Corbicula fluminea were optimized. On the basic of single factor experiment such as kinds of proteases, dosage of protease, the ratio of material to liquid, enzymatic hydrolysis time, enzymatic hydrolysis temperature and pH, the effects of different factors and level on hydroxyl radical scavenging were researched by Box-Behnken center combination experiment and response surface analysis methods. The optimal hydrolysis conditions of preparing antioxidant peptide from Corbicula fluminea were that adding 0.94% neutral protease（by weight of Corbicula fluminea meat）, material to liquid ratio of 1∶2(m∶V), pH of 2.6，enzymatic hydrolysis temperature of 54.70 …

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Optimization On Enzymolysis Processing For Muscle Of Onchidium Struma, Diao Ya, Shen Heding, Cheng Zhiqing, Yao Lixiang Oct 2015

Optimization On Enzymolysis Processing For Muscle Of Onchidium Struma, Diao Ya, Shen Heding, Cheng Zhiqing, Yao Lixiang

Food and Machinery

The optimal enzymolysis processing for Onchidium struma muscle protein extraction by trypsin was investigated by response surface methodology and orthogonal design on the basis on the basis of single factor. The results showed that the optimum enzymolysis processing conditions via response surface methodology were as followed: enzymolysis temperature 45 ℃, enzymolysis time 2.3 h, pH value 9.0 and liquid-solid rate 92︰1(V︰m). And by the Orthogonal design, were enzymolysis temperature 45 ℃, enzymolysis time 2 h, pH value 9.0 and liquid-solid rate 90︰1(V︰m). The extraction protein rates by these of two methods were 8.74% and 8.52% respectively.

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Study On Extraction Of Flavonoids From Poacynum Hendersonii By Suporcritical Co2, Shi Junyou, Jing Nianhua, Li Caixia Oct 2015

Study On Extraction Of Flavonoids From Poacynum Hendersonii By Suporcritical Co2, Shi Junyou, Jing Nianhua, Li Caixia

Food and Machinery

The supercritical CO2 extraction processing of flavonoids was optimized with Poacynum hendersonii leave as raw material. Firstly, the influences of the type and pH value for cosolvent were explored by single factor experiments. And the 70% ethanol with pH value of 10 was fixed as cosolvent. Then, the effects of extracting factors such as extracting pressure, temperature, time and cosolvent dosage, were investigated with orthogonal experiments. According to the researching report, the optimal process conditions were as follows: 150 g raw material, extraction temperature 45 ℃, extraction pressure 20 MPa, extraction time of 2 h, 70% ethanol with pH value …

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Optimization Of Ultrasonic-Assisted Ethanol Extraction For Total Flavonoids From Buckwheat Hust, Yang Fang, Yang Wanlin, Chen Jinyu, Shao Jinliang, Lan Shanshan Oct 2015

Optimization Of Ultrasonic-Assisted Ethanol Extraction For Total Flavonoids From Buckwheat Hust, Yang Fang, Yang Wanlin, Chen Jinyu, Shao Jinliang, Lan Shanshan

Food and Machinery

The extraction of total flavonoids from buckwheat hust was optimized by ultrasound-assisted ethanol extraction method. Through the optimization by single factor, with extraction efficiency of total flavonoids, the effects of ultrasonic extraction time, ultrasonic extraction temperature, ethanol concentration and material-to-liquid ratio of total flavonoids from buckwheat hust were investigated. Through the optimization by response surface method, the optimal extraction conditions were found. The experimental results showed that the best conditions were ethanol concentration 69%, material-to-liquid ratio 1∶51(m∶V), extraction time 30 minute and ultrasonic extraction temperature 59 ℃, the yield rate of total flavonoids was 3.542%.

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Improvement On Quality Of Rice Noodles By Screw Extrusion Technology, Tang Hanjun, Li Linjing, Zhu Wei Oct 2015

Improvement On Quality Of Rice Noodles By Screw Extrusion Technology, Tang Hanjun, Li Linjing, Zhu Wei

Food and Machinery

The treatments of screw extrusion technology on rice noodle (TDM, and XMM) and Fensi (TFS), and traditional craft rice noodles (WFM) were compared in the characteristics of quality, and the microstructure was observed after cooked. Physicochemical properties of TDM and XMM were between TFS and WFM before cook, and TDM was almost close to the best strength of TFS. Physicochemical properties after cook were the similarities between TDM and XMM, and close to TFS, further away from the WFM. Their microstructure characterized by irregular, polygonal honeycomb cellular structure, micro-Chamber diameter approximately 0.5~2.0 μm. The results showed that the screw extrusion …

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Preparation Of Reconstitute Germination Sorghum Flake, Li Yan, Yi Cuiping, Li Mengting, Yang Yang Oct 2015

Preparation Of Reconstitute Germination Sorghum Flake, Li Yan, Yi Cuiping, Li Mengting, Yang Yang

Food and Machinery

In order to improve the eating quality and nutrition quality of sorghum, reconstitute germination sorghum flakes were prepared by mixing germination sorghum with grain amaranth and non-waxy rice through screw extrusion and roller press. The protein and dietary fiber contents were used as the nutrition index and the processing formula was designed by software. The results indicated that the protein and dietary fiber contents got to 8.8% and 7.3%, respectively, when the products was prepared by mixing 17.3% of germination red sorghum, 18.1% of amaranth and 64.6% of non-waxy rice. And the contents of protein and dietary fiber were 9.5% …

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Optimization Of Spray Drying Technology And Analysis Of Dissolution Characteristics On Fruit Powder From Akebia Trifoliate, Xiaoyan Da, Li Jiaxing, Xiao Xiufeng, Wu Yue, Ma Lang, Zhou Yanhui Oct 2015

Optimization Of Spray Drying Technology And Analysis Of Dissolution Characteristics On Fruit Powder From Akebia Trifoliate, Xiaoyan Da, Li Jiaxing, Xiao Xiufeng, Wu Yue, Ma Lang, Zhou Yanhui

Food and Machinery

Research on optimizing the spray dry preparation technology of Akebia trifoliate fruit powder and analyze its dissolution characteristics. First of all, the effects of dry agent dosage, pulp solids content, inlet air temperature, outlet air temperature on fruit powder yield were discussed by single factor tests. And then the spray drying process conditions were optimized by orthogonal test, and the dissolution characteristics was analyzed by detection of powder fluidity, solubility, dissolution time. The results showed that the optimal preparation conditions of Akebia trifoliate were as followed: malt dextrin dosage 16%, pulp solids content 20%, the inlet air temperature 150 ℃, …

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Comparative Study On Germination Characteristics For Different Varieties Of Unpolished Coix Seed And Optimization Of Germinated Technological Conditions, Dang Juan, Qin Likang, Yang Xianlong, Jin Yi Oct 2015

Comparative Study On Germination Characteristics For Different Varieties Of Unpolished Coix Seed And Optimization Of Germinated Technological Conditions, Dang Juan, Qin Likang, Yang Xianlong, Jin Yi

Food and Machinery

This comparative study to analyze the changes in physiological and biochemical in the same condition by unpolished coix seed of 5 varieties that have been produced in Guizhou or Laos, selecting out optimal germination of varieties, then optimizing the germination rate and germination by using γ-amino butyric acid(GABA) as evaluation index, using single factor experiment and orthogonal design methods, tracing its main nutrients and functional components dynamically. The results showed that the sprouts of GZ-1 from Guizhou had the highest germination rate, free amino acids and γ-amino butyric acid (GABA) levels among the five varieties. Based on the sprouting rate …

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Optimization Of L-Lysine Medium By Response Surface Methodology, Teng Guosheng, Liu Yong, Wu Lida, Fan Chunyan, Wang Jinzhi, Guan Bing, Shi Shuhui, Tong Yi Oct 2015

Optimization Of L-Lysine Medium By Response Surface Methodology, Teng Guosheng, Liu Yong, Wu Lida, Fan Chunyan, Wang Jinzhi, Guan Bing, Shi Shuhui, Tong Yi

Food and Machinery

Plackett-Burman design, steepest ascent design and response surface methodology were used to optimize fermentation mediumof L-lysine. Plackett-Burman designmethod was applied to evaluate the main significant factors, and the result had shown that sodium chloride、magnesium sulfate and corn steep liquor were the major factors. Then, the Box-Behnken design and response surface methodology we used to confirm the optimum parameters with NaCl 2.72%, MgSO4·7H2O 0.05%, and corn steep liquor (CSL) 21.13 g/L, which were proceeded based on thegreatest response area of NaCl, MgSO4·7H2O and corn steep liquor. Under the optimal conditions, the theoretical yield …

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Research Progress On Gas Storage And Transport Packaging Of Chinese Bayberry Fruit, Jiang Qiaojun, Zheng Yonghua, Xu Jing, Jiang Peishan Oct 2015

Research Progress On Gas Storage And Transport Packaging Of Chinese Bayberry Fruit, Jiang Qiaojun, Zheng Yonghua, Xu Jing, Jiang Peishan

Food and Machinery

Reviewed the research progress in Chinese bayberry gas storage and transport packaging in recent years. Now the Chinese bayberry gas storage methods were mainly as followed: modified atmosphere, controlled atmosphere storage with N2, high CO2, superatmospheric oxygen and fixed gas proportion and so on. Chinese bayberry packaging transportation methods were mainly included: Foam Box + Ice, Plastic Box Packaging and Functional Fresh-keeping Packaging and so on. From the view of practical application, systematically elaborated the problem of this technology system，and points out such as the fast precooling, appropriate proportion of gases and dynamic monitoring, the solution of the mold problem …

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