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Articles 5101 - 5130 of 5274

Full-Text Articles in Food Biotechnology

Research Progress On Cold Fresh Chicken Preservation, Ye Zao, Xie Jing Apr 2015

Research Progress On Cold Fresh Chicken Preservation, Ye Zao, Xie Jing

Food and Machinery

Several preservatives commonly used for cold fresh chicken are briefly introduced in this paper, and the recent research of biological preservatives such as tea polyphenols, oregano essential oil, Nisin, lactobacillus fermentation, chitosan, bacteriolysis enzyme and combined biological preservatives were elaborated in detail. The combined biological preservatives may obtain more advantages for further development in cold fresh chicken preservation due to their safety and high-efficiency.

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Progress On Detection And Removal Technology Of Heavy Metals In Food, Fu Yaping, Wu Weiguo Apr 2015

Progress On Detection And Removal Technology Of Heavy Metals In Food, Fu Yaping, Wu Weiguo

Food and Machinery

With the development of modern industrial society, it becomes an increasingly serious problem of excessive heavy metals in food. For cumulative heavy metals will harm human health, there are many studies about the detection and removal technologies of heavy metals in food. The detection and their removal technologies of heavy metals in food were reviewed, and the development prospects of removal technologies were summarized at last.

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Construction Of Food Logistics Security System In The Large Scale Sports Events, Qiu Ying Apr 2015

Construction Of Food Logistics Security System In The Large Scale Sports Events, Qiu Ying

Food and Machinery

Large scale sports events of food logistics safety is directly related to all persons and events related to the health of the diet, can be held smoothly plays a very important role, A framework for food logistics security system should be constructed for the scientification and effectiveness. This paper first analysis of food logistics safety of large-scale sports events involved in the procurement and distribution of food ingredients two aspects, analysis of the subject involved, including suppliers, suppliers of food ingredients and the organization itself, points out the main problems that may arise, including food quality and safety of individual …

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Defects And Perfect Of Law Supervision Of Food Additives, Li Ulian Apr 2015

Defects And Perfect Of Law Supervision Of Food Additives, Li Ulian

Food and Machinery

Guard on food additives should be paid high attention that is important in food safety concerning people’s safety and the development of market. But our mechanism on food additives is out of date including its law regulation and regulators. Learn from EU and JPN’s experiences of guarding food additives. Not only amend the law regulations, innovate supervision system, but also integrate the social supervision mechanism.

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Teaching Reform On The Courses Of Food Chemistry Based Concept Of Cdio, Zhou Aimei, Liu Xin, Zhao Lichao, Liu Xiaojuan, Xiao Suyao, Cao Yong Apr 2015

Teaching Reform On The Courses Of Food Chemistry Based Concept Of Cdio, Zhou Aimei, Liu Xin, Zhao Lichao, Liu Xiaojuan, Xiao Suyao, Cao Yong

Food and Machinery

CDIO is the English abbreviation of Conceive, Design, Implement and Operate, whose concept is to provide a realistic social practice and standards of engineering education for students. With the guidance of CDIO theory, CDIO engineering education mode was introduced into the teaching reform of food chemistry course. Three changes of teaching concept were proposed, and teaching mode was actively reformed based on these changes. By those reform, the independent learning ability, practice and innovation ability, communication ability,team spirit, and the whole CDIO process capability of students were cultivated or exercised.

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Study On Method Of Detection And Optiminzation Of Extracted Conditions For Citrinin In Sufu, Xu Yuanjin, Wang Xiangyang Apr 2015

Study On Method Of Detection And Optiminzation Of Extracted Conditions For Citrinin In Sufu, Xu Yuanjin, Wang Xiangyang

Food and Machinery

Extracted conditions for citrinin were optimized in sufu. Citrinin was extracted completely by toluene-ethyl acetate-formic acid(7∶3∶1, V/V) at 50 ℃, with 10 min ultrasonic processing. A method for determining citrinin in sufu was established by high performance liquid chromatography (HPLC) with fluorescence detection. Citrinin was separated by mobile phase of water(pH 2.5)- acetonitrile (70∶30) on Hypersil ODS 2 column. The results were showed that there was good linear relationship between the fluorescence detection values and citrinin concentration in the range of 0.01～100.00 μg/mL (R2=0.999 99). The limit of detection was 0.005 mg/kg and the recovery of citrinin were …

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Study On Enzyme Screening Of Rice Immune Active Peptide, Wang Lu, Chen Yuehua, Xu Zhou, We Nli, Bu Hanping, Cheng Yunhui Apr 2015

Study On Enzyme Screening Of Rice Immune Active Peptide, Wang Lu, Chen Yuehua, Xu Zhou, We Nli, Bu Hanping, Cheng Yunhui

Food and Machinery

The hydrolysis processes of rice protein by had been studied 9 proteinases including Neutrase, Acalase 2.4 L, Papain, Pepsin, Trypsin, Flavourzyme, Acid protease, Protamex and Bromelain, and the immune activities of 9 protein hydrolysate had been considered. The results showed that Trypsin can be used as the optimum hydrolytic enzymes for the preparation of rice immune active peptide whose value-added index (stimulating index, SI) to mice macrophage (RAW264.7) is 1.597 (1 000 μg/mL); the enzymatic hydrolysis had the highest percentage of components with relative molecular mass <1 000, to 74.11%.

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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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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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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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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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Effect Of Temperature On Deterioration Site And Physiological Enzymes Activity During Wheat Storing, Liu Weilong, Li Cuixiang, Wang Yuli, Hu Yuansen Apr 2015

Effect Of Temperature On Deterioration Site And Physiological Enzymes Activity During Wheat Storing, Liu Weilong, Li Cuixiang, Wang Yuli, Hu Yuansen

Food and Machinery

The changes were discussed in wheart storage in the initial deterioration site and physiological enzymes activity. The variation of enzymes activity was detected in natural aging and artificial aging wheat by setting three temperature of 30 ℃, 40 ℃ and 50 ℃. And the embryo tissue was also observed by microscope to ensure the deterioration region of wheat. The results showed that the physiological deterioration began with the cap of radical, and then extend to the radical, at last reached the plumule. In the process of deterioration at different temperatures, the catalase activity gradually decreased and remains at a very …

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Study On Hydrolysis Conditions Of Sipunculus Nudus By Response Surface Methodology, Sun Xueping, Yang Jialin, Xu Yan, Liu Haijuan, Ren Yi Apr 2015

Study On Hydrolysis Conditions Of Sipunculus Nudus By Response Surface Methodology, Sun Xueping, Yang Jialin, Xu Yan, Liu Haijuan, Ren Yi

Food and Machinery

Using DH (degree of hydrolysis) as the main index, hydrolysis effects on Sipunculus nudus protein of seven proteases were compared. On the basis of single factor experiment, response surface methodology and Box-Behnken model were employed to establish the quadratic model for optimization the hydrolysis conditions. Results showed that the DH of Protamex was higher than those of others. The optimum hydrolysis conditions were as follows: the ratio of enzyme to substrate of 7.8%, hydrolysis time of 4 h and the hydrolysis temperature at 50 ℃. Under this condition, DH reached 24.81%. This study was aimed to provide theoretical basis for …

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Review On Extraction Methods And Function Activity Of Blueberry Polyphenols, Wu He, Wang Yuanliang, Zhao Lin, Liu Anran, Chen Chouwei Apr 2015

Review On Extraction Methods And Function Activity Of Blueberry Polyphenols, Wu He, Wang Yuanliang, Zhao Lin, Liu Anran, Chen Chouwei

Food and Machinery

Blueberry polyphenols, as efficient bio-active substances, play an important role in anti-oxidation and subhealth improvement. Besides of conventional resolving extraction, methods of high efficiency and extraction rate also have been applied to it with the development of technology; functional studies also have gradually developed to the molecular and cellular level. For the purpose to offer an advisory opinion for further discuss, the research progresses of solvent, ultrasonic, enzymatic, microwave-assisted extraction process; and the ability of slowing down the occurrence of malignant diseases, improving sub-health state of human body of blueberry polyphenols are summarized in this passage.

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Nutrient Value And Health-Care Functionof Xiang-Lotus And Its Development In Food Industry, Wang Liangliang, Xia Yanbin, Ren Mei Apr 2015

Nutrient Value And Health-Care Functionof Xiang-Lotus And Its Development In Food Industry, Wang Liangliang, Xia Yanbin, Ren Mei

Food and Machinery

Xiang-lotus is rich in nutrition with numerous health benefits and nutrition will be improvement after germination. This paper introduced the nutrient value and health care function of Xiang-lotus, development and utilization in food industry. It can provide a research reference for intensive processing and comprehensive utilization as well.

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The Plight And Outlet Of The Management Of Food Enterprise, Liu Jiping Apr 2015

The Plight And Outlet Of The Management Of Food Enterprise, Liu Jiping

Food and Machinery

The management of food enterprise contains several problems, such as lacking of strict quality management system, consciously adding prohibited toxic chemicals, the lack of ability of crisis management, sale management and consumer demands. The causes of these problems are the consciousness of enterprise management personnel quality and safety management, the lack of basic occupation ethics, neglecting the interaction with consumers, and old-style of sales management. To solve the dilemma of food enterprises, some corresponding measures should be taking, including establishing the concept of "people-oriented", promoting the establishment of quality and safety management, the establishment of the third party quality safety …

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Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay, Tara A. Okuma, Rosalee S. Hellberg Apr 2015

Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay, Tara A. Okuma, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Product mislabeling, adulteration, and substitution are increasing concerns in highly processed foods, including pet foods. Although regulations exist for pet foods, there is currently a lack of information on the prevalence of pet food mislabeling. The objective of this study was to perform a market survey of pet foods and pet treats marketed for domestic canines and felines to identify meat species present as well as any instances of mislabeling. Fifty-two commercial products were collected from online and retail sources. DNA was extracted from each product in duplicate and tested for the presence of eight meat species (bovine, caprine, ovine, …

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Effects Of Ultra-High Pressure Treatment On Microstructure Of Cooked Chicken Breast, Wang Zhijiang, Jiang Aimin Feb 2015

Effects Of Ultra-High Pressure Treatment On Microstructure Of Cooked Chicken Breast, Wang Zhijiang, Jiang Aimin

Food and Machinery

The changes of microstructure of cooked chicken breast treated by ultra-high pressure treatment(UHP) were observed, for the further study of UHP on cooked chicken breast. Results indicated that the gap between the muscle fibers decreased, endomysial disappeared gradually, and the structure of muscle fibers was more closely. Meanwhile, muscle fiber diameter and rate of juice leakage increase could be resulted from UHP significantly. Myofibril was fragmented and gelated obviously when the pressure was over 400 MPa. The microstructure of cooked chicken breast treated by UHP could explain the changes of jucie leakage, texture and edible quality.

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Accumulation And Pollution Assessment Of Heavy-Metal In Vegetable By Changsha Section Of Xiangjiang River, Yuan Liejiang, Yang Mengxing, Li Mengli, Li Zhonghai Feb 2015

Accumulation And Pollution Assessment Of Heavy-Metal In Vegetable By Changsha Section Of Xiangjiang River, Yuan Liejiang, Yang Mengxing, Li Mengli, Li Zhonghai

Food and Machinery

To investigate the accumulation and pollution in Zn, Cu, Pb and Cd of the leaf vegetable by Changsha section of Xiangjiang River, three kinds of vegetable were collected and detected. The results showed that: the contents of these four heavy-metal elements in vegetable samples ranked from greatest to least was as follows: Zn＞Cu＞Pb＞Cd; Brassica chinensis L. had strong accumulation ability in Cu, Pb and Cd; 26.67% samples were heavy contaminated.

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Improvement And Simulation On Material Removing Mechanism Of Aluminum Foil Separator, Zheng Yahong, Li Jiqiang, Zhang Xuechang, Sun Zhongjie Feb 2015

Improvement And Simulation On Material Removing Mechanism Of Aluminum Foil Separator, Zheng Yahong, Li Jiqiang, Zhang Xuechang, Sun Zhongjie

Food and Machinery

Structure of material removing mechanism was improved for the defects of original aluminum foil separator. In this structure transformation, the original cylinder drive is replaced by cam mechanism, forming a new type of material removing mechanism. In the Pro/e environment, surrounding and columniform cam of material removing mechanism conducted parametric design. In Mechanism module, through the motion simulation and measurement verification of material removing mechanism, the relative position of the two cams can be adjusted, ultimately reducing the design cycle and providing a reference for the structure optimization in the later period.

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Effect Of Modified Starch On Stability Of Maize Beverage, Li Shaohua, Long Jiaoyan, Sijun Na, Wuguang Hui, Gao Yuanjun Feb 2015

Effect Of Modified Starch On Stability Of Maize Beverage, Li Shaohua, Long Jiaoyan, Sijun Na, Wuguang Hui, Gao Yuanjun

Food and Machinery

In order to improve the stability of maize beverage, modified starch is added as the stabilizer. Investigations have been made to study the impact of three kinds of modified starches with one-factor and orthogonal experiment. Results showed that the maize beverage can be improved with 0.8% hydroxypropyl composite modified starch, 0.8% cassava modified starch and 0.6% hydroxypropyl octenylsuccinate esterification starch, and lowered centrifugal sedimentation. The order of the impact of these three modified starches from high to low is: hydroxypropyl composite modified starch, hydroxypropyl octenylsuccinate esterification starch and cassava modified starch.

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Processing Technology Of Rosa Sterilis Yoghourt Buccal Tablets, Yan Xiaoyue, Liu Xing, Li Yongfu, Chen Qinfang, Zhong Yaoguang, Wang Zhengwu Feb 2015

Processing Technology Of Rosa Sterilis Yoghourt Buccal Tablets, Yan Xiaoyue, Liu Xing, Li Yongfu, Chen Qinfang, Zhong Yaoguang, Wang Zhengwu

Food and Machinery

Rosa sterilis, sericin peptides and skim milk were used as raw materials to produce yoghourt buccal tablets of the ratio of raw materials and preparation conditions, which could enrich yoghourt buccal tablets varieties in the market and improve their nutritional value. The results showed that the optimal co-fermentation time was 4 hours, the best ratio of Rosa sterilis, xylitol and dried skim milk 2∶5∶10 and the content of magnesium stearate 2%. The yoghourt buccal tablets were nutritive and suitable sour and sweet, rich in yogurt flavor and the fruital of Rosa sterilis, whose nutritional and hygienic indexes could meet the …

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Off-Gas Analysis In Fermented Foods Industry, Dong Kewu, Li Lu Feb 2015

Off-Gas Analysis In Fermented Foods Industry, Dong Kewu, Li Lu

Food and Machinery

Off-gas analysis plays an important role in the production of fermented foods. It is noninvasive and enables on-line process monitoring of the physiological status of the fermentation, including growth kinetics and substrate consumption. It also helps determine the optimum point to halt the process for maximum yield. Two kinds of analytical method，as well as the applications in fermented food such as amino acid, organic acid, enzymes and so on were introduced. Process mass spectrometer will be potentially used in various of fermented food production fields, which can monitor several fermenters simultaneously with long-term good stability and high-precision.

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Comparison Of Fermentation Performance And Cellar Mud Characteristics Between Aging Cellar And Normal Cellar, Yu Yougui, Zhang Wenwu, Cao Le, Xu Chuanhong, Ma Liqun, Yang Zhilong Feb 2015

Comparison Of Fermentation Performance And Cellar Mud Characteristics Between Aging Cellar And Normal Cellar, Yu Yougui, Zhang Wenwu, Cao Le, Xu Chuanhong, Ma Liqun, Yang Zhilong

Food and Machinery

In order to reveal the reason of difference between aging cellar and normal cellar, aging cellar and normal cellar from Hunan Xiangjiao liquor Co. Ltd were sampled to investigate changes in cellar mud properties, physicochemical characteristics of fermented grains, quality of new spirit and output rate of raw materials. Results indicated that there was difference of the sense between the ageing cellar and normal cellar, cellar wall appeared phenomena of compacted mud and degraded mud in the ageing cellar. Water and pH of the aging cellar were significantly lower than that of normal pit (P<0.05). Compared with fermented grains, alcohol in the aging cellar was significantly lower than that in normal cellar (P<0.05), residual starch in the aging cellar was significantly higher than that in normal cellar (P<0.05), water in the aging cellar was slightly lower than that in normal cellar (P>0.05), acidity in the aging …

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Studies On Influence Of Succinic Acid Onsuppressing Flavor Of Cigarettes, Chen Yaoqi, Hong Yuan, Xie Wenyan, Yin Qianqian, Zeng Lingjie, Luo Changrong Feb 2015

Studies On Influence Of Succinic Acid Onsuppressing Flavor Of Cigarettes, Chen Yaoqi, Hong Yuan, Xie Wenyan, Yin Qianqian, Zeng Lingjie, Luo Changrong

Food and Machinery

Effect of the different ratio of succinic acid to cigarettes on the volatile substances formed in the process of pyrolysis was studied to investigate the influence mechamism of succinic acid on the decreasing flavor of cigarettes by the technologies of online Pyrolysis-Gas Chromatography/Mass Spectrometry. It was shown that free nicotine would decrease substancially while mono-protonated and diprotonated nicotine would increase obviously with increasing succinic acid. With the addition of 1%, 2% and 3% of succinic acid to cigarettes, the total volatile substances formed in the process of pyrolysis of cigarettes was reduced by about 23 percent, while low molecular weight …

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Change Pattern Of Nutrition Composition During Germination Of Three Kind Of Soybean, Wang Hongtao, Chen Cheng, Yu Fang, Chen Baohong Feb 2015

Change Pattern Of Nutrition Composition During Germination Of Three Kind Of Soybean, Wang Hongtao, Chen Cheng, Yu Fang, Chen Baohong

Food and Machinery

The nutrient compositions’ change of green beans, black beans, soybean were studied during sprouting in order to provide experimental basis for the sprouting soybean food production and processing. Control soybean germination conditions by using a certain temperature and humidity, regular sampling and assay sprouted soybean’s crude protein, crude fat, reducing sugar, Vc and isoflavone’s content. The results show that: the protein content of green beans, soybean and black beans after seven days’ germination increased by 24.03%, 24.28% and 22.88% respectively than after one day’s germination, the reducing sugar content increased by 129.06%, 127.17% and 125.73% respectively; the Vc content increased …

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Sensory Quality Characteristics Of Chicken With Different Cooking Methods, Yuan Sen, Pang Linjiang, Lu Xinghua, Cheng Jiyu, Li Fang, Song Yusheng Feb 2015

Sensory Quality Characteristics Of Chicken With Different Cooking Methods, Yuan Sen, Pang Linjiang, Lu Xinghua, Cheng Jiyu, Li Fang, Song Yusheng

Food and Machinery

Chicken was cooked by three methods which were frying, braising and stewing, to compare the changes of volatile aroma and texture of cooking chicken. Results showed that after cooking chicken sensory quality characteristics changed dramatically. Aldehydes content was significantly higher than alcohols and alkanes in volatile components of fresh meat. However, the volatile compositions of cooking chicken were mainly aldehydes and alkane substances, and aldehydes and alcohols content decreased significantly, with the order of decreasing degree: fried > braised >stewed; But alkane matter content increased significantly with the same order of increasing degree as above. After cooking, some new macromolecules were …

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Study On Test Methods Of Crispness Rice Candy, Zhao Zijun, Jia Lirong, Li Changjiang, Gao Hong Feb 2015

Study On Test Methods Of Crispness Rice Candy, Zhao Zijun, Jia Lirong, Li Changjiang, Gao Hong

Food and Machinery

The physical properties test of the crunchy rice candy was carried out with a texture analyzer under compression mode. The crispness of the crunchy rice candy was tested using the sensory evaluation method and was adopted the compression mode a texture analyzer. Spss statistical analysis software was applied to the data of crispness sensory eveluation and texture test. Subsequently, the forecast model was constructed for the crunchy rice candy crispness by analyzing the correlation between the data of crispness sensory eveluation and texture test. The results showed that:the best testing speed was 1.0 mm/s, the compression deform deformation was 50%.The …

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