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Articles 5011 - 5040 of 5215

Full-Text Articles in Food Biotechnology

Influence Of Properties And Microstructure By Different Pretreatment Of Cotton Seed Hull Enzyme Solution, Hou Lifen, Sun Xiangyang, Ding Changhe Apr 2015

Influence Of Properties And Microstructure By Different Pretreatment Of Cotton Seed Hull Enzyme Solution, Hou Lifen, Sun Xiangyang, Ding Changhe

Food and Machinery

With cotton seed hull as raw material, the influence was studied about the enzymatic properties and microstructure of cottonseed hull by four pretreatment methods of the dilute acid, acid pretreatment after alkali, alkali and alkaline H2O2. The results showed that the lignin content of cotton seed hull by the pretreatment method of alkaline H2O2 was decreased by 67.5%; the rate of xylan extraction about enzymatic hydrolysis for 12 hours was 21.4%; and more Xylobiose was obtained; at the same time, the microscopic structure appeared clear and loose.

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Effect Of Vacuum Curing And Dry Curing On Quality Change Of Dry-Smoked Meat During Processing, Luo Qingwen, Liu Chengguo, Zhou Hui, Lou Aihua, Zhong Yiru Apr 2015

Effect Of Vacuum Curing And Dry Curing On Quality Change Of Dry-Smoked Meat During Processing, Luo Qingwen, Liu Chengguo, Zhou Hui, Lou Aihua, Zhong Yiru

Food and Machinery

The change rule of smoked meat quality during vacuum curing (VC)and dry curing(DC) were studied. Two kinds of smoked meat during different processing stages were compared on the water content, salt content, sodium nitrite residue, microbiological indicator, color and volatile compounds. The results showed that: the water content of VC and DC samples decreased 16.5% and 20.5%, respectively. While salt content of that rise to 5.9% and 5.2%, respectively. The L* of VC is 2.1% higher than that of DC. The a* of VC is 12.2% lower than that of DC, the b* is no big difference between them. The …

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Effects Of Infrared Drying On Properties Of Sesame, Zhang Lixia, Zhang Xun, Sun Jiajia, Huang Jinian Apr 2015

Effects Of Infrared Drying On Properties Of Sesame, Zhang Lixia, Zhang Xun, Sun Jiajia, Huang Jinian

Food and Machinery

The sesame was dried by infrared ray, and the sesame oil was extracted with solvent. The effect of infrared drying time (constant temperature of 100 ℃) and temperature (constant time of 15 min) on the moisture content, germination rate, the volatile gas composition of sesame seeds and the acid value, peroxide value of sesame oil was investigated. The results showed that, when the infrared drying time is between 10~25 min or drying temperature between 70～130 ℃, the moisture content of the sesame seeds have reached the safety of water. Infrared drying has some damaging effects on germination rate of sesame …

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Cluster Analysis On Carotenoids Contents In Lycium Barbarum L Fruits From Different Origins, Qu Yunqing, Zhang Tonggang, Liu Dunhua Apr 2015

Cluster Analysis On Carotenoids Contents In Lycium Barbarum L Fruits From Different Origins, Qu Yunqing, Zhang Tonggang, Liu Dunhua

Food and Machinery

Objective: The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. dried fruit in eight areas (Jinghe of Xinjiang, Baiyin of Gansu, Nanliang of Ningxia, Zhongning of Ningxia, Huinong of Ningxia, Wulateqianqi Pioneer Town of Neimeng, Guyuan of Ningxia, Chaidamu of Qinghai) was determined by spectrophotometry and HPLC.Result: The method of HPLC to detect three major carotenoids of Lycium barbarum L. was simple and fast. The three major carotenoids could be qualitatived and quantitatived within 20 min. The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. dried fruit in Qinghai was the highest in eight …

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Analysis Of Polyphenolic Content And Antioxidant Capacity Of Cabernet Franc Berries In Different Terrain Conditions, Jiang Bao, Luo Meijuan, Zhang Zhenwen Apr 2015

Analysis Of Polyphenolic Content And Antioxidant Capacity Of Cabernet Franc Berries In Different Terrain Conditions, Jiang Bao, Luo Meijuan, Zhang Zhenwen

Food and Machinery

To understand the difference in the phenolic compounds and antioxidant activities of Cabernet Franc berries where were from two different terrain vineyards in the Loess Plateau region, the physicochemical index, antioxidant activities, the phenolic composition and concentration of grape samples were determined. The results showed that the different kind of phenolic compound contents of grape berries were not uniform variation law； The antioxidant activities of slope land berries was lower than the flat land berries； The total 17 individual anthocyanin compounds were identified in flat and slope land berries (including 12 anthocyanin deriatives and 5 basic anthocyanins); Terrain conditions had …

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Improved Research For Determination Of Nitrite And Nitrate In Meat Products By Ion Chromatography, Liu Lansong, Kang Shaoying, Zhang Li, Yang Hongmei, Zhang Jihong, Jing Huihua Apr 2015

Improved Research For Determination Of Nitrite And Nitrate In Meat Products By Ion Chromatography, Liu Lansong, Kang Shaoying, Zhang Li, Yang Hongmei, Zhang Jihong, Jing Huihua

Food and Machinery

Improvement of sample pretreatment conditions of ion chromatography method of national standard methods to determinate the nitrite and nitrate in meat products. The national standard methods employ filter paper to remove the fat in the sample extract. However, it is found the usage of filter paper can disturb the detection of nitrate, and cause serious high detection results. In this study, using chloroform to remove the fat can efficiently solve the disadvantages exist in the national standard methods. The generally exceed the standard of nitrate in the meats is not caused by the enterprise of illegal use of additives containing …

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Development Of Multiplex Lamp Combined With Melting Curves Analysis For Detection Of Two Kinds Of Food Borne Pathogens, Jiang Kan, Zhang Hui, Wang Xin, Liu Pengpeng, Huang Jianfeng, Zhou Zhinan Apr 2015

Development Of Multiplex Lamp Combined With Melting Curves Analysis For Detection Of Two Kinds Of Food Borne Pathogens, Jiang Kan, Zhang Hui, Wang Xin, Liu Pengpeng, Huang Jianfeng, Zhou Zhinan

Food and Machinery

A multiplex LAMP-melting curve method for simultaneous detection of Salmonella spp. and Staphylococcus aureus in food was developed. The primers were designed according to the sequences of invA gene of Salmonella spp. and nuc gene of Staphylococcus aureus, and the reaction system was optimized. The amplification products were analyzed by melting curves, electrophoresis, precipitation observation and fluorescence observation as well. No false positive and false negative results emerged during tests of 9 target and 23 non-target bacteria strains, and the pathogens could be determined by melting temperature on melting curves. DNA sequencing of LAMP products showed the sequences as deduced, …

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Study On Preparation And Characters Of Bpa Magnetic Molecularly Imprinted Polymers, Yuan Liejiang, Wang Huijuan, Li Zhonghai, Li Jilie, Zhang Hui Apr 2015

Study On Preparation And Characters Of Bpa Magnetic Molecularly Imprinted Polymers, Yuan Liejiang, Wang Huijuan, Li Zhonghai, Li Jilie, Zhang Hui

Food and Machinery

Fe3O4 magnetic nanoparticles were prepared by coprecipitation method and coated with SiO2 via a sol-gel process, then a magnetic molecularly imprinted polymers (Fe3O4—MIPS) of bisphenol A were prepared by emulsion polymerization using BPA as template, α-methacrylicas as functional monomer,divinylbenzene as cross-linker, azobisobutyronitrile as initior. The Fe3O4—MIPS were characterized by Fourier transform infrared spectroscopy (FT—IR),Transmission electron microscopy(TEM) and Sample vibrating magnetometry(VSM) in order to elucidate the morphology, magnetic and other properties, the results showed that they possessed uniform distribution of particle size, which was about 15 nm, and with …

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Determination Of Vanillin In Powdered Milk By Liquid-Liquid Extraction-Solidification Of Acceptor Phase-Reextraction-Gas Chromatography/Mass Spectrometry, Zhang Jianhui, Li Sha, Huang Hui, Xia Lixin Apr 2015

Determination Of Vanillin In Powdered Milk By Liquid-Liquid Extraction-Solidification Of Acceptor Phase-Reextraction-Gas Chromatography/Mass Spectrometry, Zhang Jianhui, Li Sha, Huang Hui, Xia Lixin

Food and Machinery

A novel method for the determination of vanillin in powdered milk by liquid-liquid extraction - solidification of acceptor phase droplet-reextraction combined with gas chromatography/mass spectrometry(GC/MS) was developed. The sample was extracted with ether and the supernatant was cleaned up using 0.01 mol/L 100 μL sodium hydroxide and the residue was reextracted with dichloromethane. The detection of vanillin was carried out by GC—MS in selected ion monitoring(SIM) mode and external standard method was used for quantitative determination. Under the optimum conditions, the linear range of the method was from 0.20 to 10.0 μg/mL and the linear correlation coefficient (R) was higher …

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Research On Pre-Treatment Method For Hplc Determination Of Clenbuterol Hydrochloride In Pork, Zhu Xiaoai, Chen Yajun, Chen Xuexiang, He Liping, Xia Xu, Cao Yong Apr 2015

Research On Pre-Treatment Method For Hplc Determination Of Clenbuterol Hydrochloride In Pork, Zhu Xiaoai, Chen Yajun, Chen Xuexiang, He Liping, Xia Xu, Cao Yong

Food and Machinery

The method of detection of clenbuterol hydrochloride in pork by high-performance liquid chromatography was established after simplifying the steps of the national standard method to optimize the chromatographic conditions.. The results showed that, the optimized conditions just require two processes of extraction and protein precipitation, by using Alsonsil C18 HPLC column, optimized parameters for HPLC running were mobile phase ratio of acetonitrile to ammonium acetate 25∶75, flow rate 1.0 mL/min, injection volume 20 μL, detection wavelength 243 nm and detection limit was 0.025 mg/kg. The coefficient of recovery was up to 88.55%~94.03% and the relative standard deviation (RSD) was less …

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Detection On Phthalates In White Spirit By Hplc, Cai Yingxiang, Li Zhonghai, Fu Xiangjin, Zhang Hui, Li Jilie, Wang Shuyuan Apr 2015

Detection On Phthalates In White Spirit By Hplc, Cai Yingxiang, Li Zhonghai, Fu Xiangjin, Zhang Hui, Li Jilie, Wang Shuyuan

Food and Machinery

A comprehensive analytical method based on high performance liquid chromatography (HPLC) was developed for measurement in foods of 6 phthalates-Dibutyl phthalate, Dioctyl Phthalate, Di-N-pentyl phthalate, Diethyl phthalate, Butyl benzyl phthalate, Diallyl phthalate. The extracts were analyzed by HPLC using an Inertsil C18 column. The two kind of organic mobile phases which are acetonitril and the methanol were compared. The acetonitril-water gradient elusion was found to be more advantageous. Under the optimal conditions, the calibration curves showed a good linearity (R2＞0.999 0) in the concentration ranged from 1.0～20.0 mg/L for 4 target compounds. Recoveries of 6 analyses at three spiked …

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Application Of Electronic Nose On Origin Identification And Quality Grade Evaluation Of Jinhua And Xuanwei Ham, Song Xue, Gao Shaoting, Hang Mengxi, Chen Weihua, Chen Le, Liu Yuan, Zhang Jingjing Apr 2015

Application Of Electronic Nose On Origin Identification And Quality Grade Evaluation Of Jinhua And Xuanwei Ham, Song Xue, Gao Shaoting, Hang Mengxi, Chen Weihua, Chen Le, Liu Yuan, Zhang Jingjing

Food and Machinery

Odor profiles oftwo kind of dry-cured hams(Jinhua and Xuanwei hams) of different grades and years were analyzed byE-nose detection and quantitative descriptive analysis (QDA).The results of sensory evaluation and e-nose analysis were compared. The principal component analysis(PCA) results of e-nose showed that the odor profiles of all kinds of hams can be distinguished significantly, and the distribution of samples on principle component analysis chart were correlated to the results of sensory evaluation. Soft independent modeling of class analogy (SIMCA) wasapplied to establish the recognizing models of hams either on grade or on origin. Results showed that the models had better …

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Adulteration Detection Of Honey Based On Electronic Nose, Jia Hongfeng, Deng Hong, Liang Aihua Apr 2015

Adulteration Detection Of Honey Based On Electronic Nose, Jia Hongfeng, Deng Hong, Liang Aihua

Food and Machinery

An electronic nose was used to analyze adulterated honey samples. The response signals were analyzed by principal component analysis (PCA) and partial least-squares analysis (PLS). PLS model was used to predict adulterated ratio of fructose and glucose in honey samples. The results indicated that coefficient of determination between sensors response signals and the ratio of fructose and glucose of PLS model was 0.980 3. The prediction error of PLS model was within 8% (the adulterated ratio of fructose and glucose from 20% to 70%). It was proved that electronic nose could be applied in honey discrimination when it was adulterated …

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Indirect Determination Of Trace Iron (Ⅲ) Based On Fluorescence Quenching Of Fe (Ⅲ)—Ki—Rb System, Dong Wenli, Xu Gang Apr 2015

Indirect Determination Of Trace Iron (Ⅲ) Based On Fluorescence Quenching Of Fe (Ⅲ)—Ki—Rb System, Dong Wenli, Xu Gang

Food and Machinery

This research is focused on the fluorescence properties and reaction conditions of Fe (Ⅲ)-KI-RB system. I3– is generated with Fe3 + reaction with excessive KI in hydrochloric acid solution, which can react with rhodamine B to form Ion complexes to lead to quenching of inherent fluorescence of rhodamine B.The results shows that excitation wavelength（λex）is 352 nm and emission wavelength（λem）is 580 nm.The fluorescence intensity decreased linearly with the iron(Ⅲ) concentration in the range of 0.02～4.50 μg/25 mL. The detection limit is 0.006 μg/25 mL. It is applied to the determination of trace iron(Ⅲ) in peanuts with satisfactory results,which …

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Water Soluable Cdte Quantum Dots As Fluorescence Probes For Copper(Ⅱ) Detection, Wang Shuyuan, Li Zhonghai, Fu Xiangjin, Zhang Hui, Lij Ilie Apr 2015

Water Soluable Cdte Quantum Dots As Fluorescence Probes For Copper(Ⅱ) Detection, Wang Shuyuan, Li Zhonghai, Fu Xiangjin, Zhang Hui, Lij Ilie

Food and Machinery

CdTe quantum dots(QDs) with high luminescent is synthesized in aqueous phase through one step which is capped with mercaptopropionic acid (MPA) and sodium citrate. As it is found that the fluorescence of CdTe QDs can be quenched by Cu2+, the quantitative analysis of Cu2+ has been established. The effects of pH value, concentration of the buffer, time of reaction and the concentration of QD are investigated. Under optimal conditions, it is found that the linear range is from 0 to 5×107 mol/L and the limit of detection is 1×108 mol/L.

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Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction, Yuan Bo, Xu Hongbin, Sun Kaifeng, Zhou Taoyi Apr 2015

Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction, Yuan Bo, Xu Hongbin, Sun Kaifeng, Zhou Taoyi

Food and Machinery

The iodione in infant formula is extracted with water, and proteins are precipitated using potassium ferrocyanide and zinc acetate. Then got sample clarified by filtration. By Sample solutions were measured with the inductively coupled plasma mass spectrometry (ICP-MS), which the 130Te as an internal standard for quantitative analysis. This method is simple and fast, with which the detection limit is 0.10 mg/kg, the recovery rate is 90.8%～109%, the correlation coefficients is over 0.999, and the precision (RSD) is less than 2%.

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Study On More Flux Detection Method To 12 Kinds Of Preservatives In Food, Chen Xingying Apr 2015

Study On More Flux Detection Method To 12 Kinds Of Preservatives In Food, Chen Xingying

Food and Machinery

Taking ethyl acetate as extraction solvent with low toxicity, good stability, and low cost, and through the combined extraction of vortex 2 min and microwave extraction 20 min to extract the effective substances, 12 kinds of preservatives were separated and determined（propionic acid, dimethyl fumarate, sorbic acid, benzoic acid, sehydroacetic acid, methylparaben, ethylparaben, propylparaben, butyl paraben, isopropyl paraben, isobutylpareben, heptylparaben）in food by gas chromatography. The recovery is 92.1%～108.3%, the average recovery rate is 98.5%, and the standard deviation recovery is 3.0%. The test results are accurate and reliable. Compares to the standard gas chromatographic method and liquid chromatography method, the result …

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Study On Removal Allergen Technology Of Physical Method Combining Enzymatict Of On Nuts, Zhao Jing, Zhang Ailin, He Xinyi, Fan Jiantao Apr 2015

Study On Removal Allergen Technology Of Physical Method Combining Enzymatict Of On Nuts, Zhao Jing, Zhang Ailin, He Xinyi, Fan Jiantao

Food and Machinery

The experiment is to do some research about features of nuts protein across extraction of some nuts. Using physical method such as high temperature and high pressure and microwave ultrasound combined with protein enzymatic processing nuts, explore the best method of removing nuts allergenic protein. Through experiment study found, cashew, almond, walnut protein lead to allergic reaction in body, but after high temperature and high pressure, ultrasonic - joint of microwave extraction and after protease treatment can reduce the allergenic obviously. The ultr- microwave and enzymatic 90 ℃, 240 s, microwave power 700 W, 0.25% trypsin with 5 minutes can …

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Characteristics Of Heavy Metals Content In Traditional Chinese Herbal Medicines From Guizhou, Liu Hong, Zhang Qinghai, Lin Changhu, He Tengbing, Lin Shaoxia, Zhao Luyue Apr 2015

Characteristics Of Heavy Metals Content In Traditional Chinese Herbal Medicines From Guizhou, Liu Hong, Zhang Qinghai, Lin Changhu, He Tengbing, Lin Shaoxia, Zhao Luyue

Food and Machinery

Polygonum and Scrophulariaceae Herbs such as roots and tubers produced in Guizhou were studied, to analysis the concentrations of heavy metals in roots, stems and leaves, and to compare the heavy metal content in roots and stems of Polygonum collected from different production places in Guizhou. The results showed that the contents of 5 kinds of heavy mentals, such as Cu, Cr, Cd, As and Pb, in roots of Polygonum were lower than that in stems and leaves. For the roots of Scrophulariaceae, of which heavy metal content except Cu was far below that in stems and leaves. The content …

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Test Results And Analysis Of Iodine Content In Iodized Salt Selling In Hunan Province From 2004 To 2013, Long Xiang, Tian Yan, Guo Shiyin Apr 2015

Test Results And Analysis Of Iodine Content In Iodized Salt Selling In Hunan Province From 2004 To 2013, Long Xiang, Tian Yan, Guo Shiyin

Food and Machinery

Objective: To detect the quality of iodized salt in Hunan Province, and provide scientific basis for sustainable elimination of iodinedeficiency disease and prevention decision. Methods: sampling and detecting according to the GB/T 8618—2001 salt sampling method and “Hygienic standard of salt”, during year of 2004～2013, sampling 1 iodized salt product of different varieties each quarter in the salt industry branch of the 14 cities in Hunan. Results: 1 680 samples of edible salt with iodine has been done in ten years of Hunan Province, the average value of the content of iodine in iodized salt is Between 27.31～33.98 mg/kg, the …

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Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd, Liu Hong, Yang Zheren, Jiang Langfan, Cheng Feiqi Apr 2015

Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd, Liu Hong, Yang Zheren, Jiang Langfan, Cheng Feiqi

Food and Machinery

Heat exchanger is an important part of fumigation oven. However, in many cases, the actual design of fumigation oven is depended on experience and experimental verification after the design. So, how to simplify the design of fumigation oven has been an important issue. Based on fluent software platform, this research explored the heat exchange mechanism of U pipe heat exchanger by the simulation of U pipe heat exchanger. By considering the structure characteristics of U pipe, a layer of U pipe is used as a basic unit. The basic unit is simulated and the data get in the simulation is …

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Pistachio Sorting Model Research Using Impact Acoustics, Zang Fuyao, Feng Tao, Wang Jing, Hu Junjie Apr 2015

Pistachio Sorting Model Research Using Impact Acoustics, Zang Fuyao, Feng Tao, Wang Jing, Hu Junjie

Food and Machinery

Pistachio sorting technique research using impact acoustics is a method, which is to make pistachio vibrating and sounding when impacted, and get the connection between its signal features and structure characteristics through acoustics analyzing. Pistachio is considered as a nested ball , and analyses the whole process from the ground until the last moment of free vibration attenuation, and explains that the time domain and frequency domain characteristics of pistachio will perform different vibration characteristics based on the levels of opening. A new selecting method based on time-domain signal integrated logarithmic decrement is presented, and sorting effect is obvious.

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Improvement On Box Trademark Paper Feeding Clutch Of Zb45 Type Packing Machine, Deng Meidong Apr 2015

Improvement On Box Trademark Paper Feeding Clutch Of Zb45 Type Packing Machine, Deng Meidong

Food and Machinery

In order to solve the electromagnetic clutch type ZB45 packaging machine box trademark paper feed drive system, the movable friction plate limiting ring is easy to shift, a reset spring ring and the clutch friction surface wear, resulting in trademark paper supply system not to the bank paper conveying trademark paper laminated or feeding jam fault problem. Based on the electromagnetic clutch structure analysis, using the way of reduction to replace the original spacing ring, replace the original spring ring spring to plug with screw limit, including the improvement of re design positioning ring, spring and frame structure of the …

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Design Of Small Multi-Functional Stamp Mill, Zhang Wenbin Apr 2015

Design Of Small Multi-Functional Stamp Mill, Zhang Wenbin

Food and Machinery

Focusing on the current red chill powder made by the stamp mill lacks the traditional taste, a new small multi-functional stamp mill is designed. This machine uses the motor to drive the transmission shaft, then drive the sheave to elevate the tamper, so the red chill will be stamp crushing by the weight of the tamper. At the same time, rotating of the cylinder barrel increases the chance for stamp crushing. And the split design of the tamper adds the flexibility and adjustability. The practical testing results show that this machine could keep the traditional taste by imitating the traditional …

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Brush Roll Washing Machine Of Scallops, Teng Guijun, Yi Jinggang, Liu Jiangtao, Li Na Apr 2015

Brush Roll Washing Machine Of Scallops, Teng Guijun, Yi Jinggang, Liu Jiangtao, Li Na

Food and Machinery

To reduce artificial participation in the manufacturing process of the bay scallop. The spiral brush roller type cleaning method was used to clean the bay scallop. Combined with the related cleaning mechanism in view of the characteristics of the bay scallop to improve and innovate design the main feature. Hollow spiral brush roll at the same time play a role in cleaning and transport, and there is a water pipe arranged above every brush roll, brush roll and water together to make a better cleaning effect.

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Aesthetic Representation And Enlightenment Of Streamlined Design Based On Food Packaging Design, Liu Jun Apr 2015

Aesthetic Representation And Enlightenment Of Streamlined Design Based On Food Packaging Design, Liu Jun

Food and Machinery

Streamlined as a style is unique, it is mainly due to the condition of scientific research and industrial production rather than aesthetic theory. The new era requires new forms, new symbol, and it is up to the demands of early American commercial design. Streamlined design expanded food packaging design tool value to the unique esthetic connotation, significantly enhance the food packaging design validity and pertinence. Streamlined design aesthetic, the mutual influence of streamline design and industrial, commercial, have far-reaching role in the enlightenment to our modern design.

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Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage, Zhu Shuilan, Liu Guangxian, Zhou Jinying, Fu Ying, Pan Runtian, Feng Jianxiong Apr 2015

Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage, Zhu Shuilan, Liu Guangxian, Zhou Jinying, Fu Ying, Pan Runtian, Feng Jianxiong

Food and Machinery

In order to study the influence of four packaging materials and five modified atmospheres on peanut kernels in the storage. Through accelerated aging in 45 ℃ condition, with acid value and peroxide value as index, the best packaging materials and inflatable way were be selected. The results showed that, the order of packaging material to inhibit oxidation of peanut storage effect size was: five layer coextrusion 10 silk bag > composite 12 silk bag > composite 10 silk bag > nylon composite bag; The order of Inflatable way to inhibit oxidation of peanut storage effect size was:packing with nitrogen in vacuum > packing with …

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Interaction Between Food Components And Packaging Materials With Hpp, Cheng Xin, Tang Yali, Wang Shujuan, Fang Yan Apr 2015

Interaction Between Food Components And Packaging Materials With Hpp, Cheng Xin, Tang Yali, Wang Shujuan, Fang Yan

Food and Machinery

To study the structure and property, the interaction between the material and the food simulant under High Pressure Processing (HPP). Two kinds of plastic films including PA/PE and PET/PE which have the contents of soy protein, fats and other food were processed under ultra-high pressure condition, stored a certain period and measured the interaction between the food contents and packaging materials under different pressure and dwell time. The results show that: the performance of high pressure treatment of two polymer packaging materials is better than the packaging materials which are not to be treated in a certain storage period; Holding …

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Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products, Yang Xi, Xie Jing Apr 2015

Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products, Yang Xi, Xie Jing

Food and Machinery

Seafood products were easier spoilage than others, storage temperature was an important factor of extending shelf life, maintaining quality. Intermediate temperature area, namely, －4～0 ℃ was widely studied, which inhibits breeding of harmful microorganism, reduces tissue destruction and external damage, recedes lipid oxidation and protein degradation. In this article, the influence of intermediate temperature area on sensory, microbiology, physics, and chemistry of seafood products was further explored. The article will provide some important theoretical references for the research on the application of intermediate temperature area storage on the quality of seafood products.

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Screening Of Predictive Model For Staphyloccocus Aureus Growth In Frozen Surimi, Huang Xiao, Cai Yinghui, Guo Jie, Zhao Xiaozhen Apr 2015

Screening Of Predictive Model For Staphyloccocus Aureus Growth In Frozen Surimi, Huang Xiao, Cai Yinghui, Guo Jie, Zhao Xiaozhen

Food and Machinery

In order to establish the growth model of Staphylococcus aureus，the frozen surimi product was inoculated with S. aureus and Gompertz model, Logistic model, Richards model, etc, were selected to fitting the growth data of S. aureus at 10, 15, 20 and 25 ℃, respectively. Residual distribution and degree of fitting (RSS, RSE, AIC) analyses were used to evaluate model fitting ability and choose the optimal model for the growth of S. aureus in frozen surimi. The results of the comparison showed that the smallest RSS, RSE and AIC values fitted by Logistic model at 10 ℃ were 0.742, 0.352 and …

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