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Articles 4591 - 4620 of 4889
Full-Text Articles in Food Processing
Purification And Identification Of Endogenous Allergy Protein Ara H 2 In Peanut, Zhu Qingqing, Zhang Wenju, Cai Qin, Chen Qin
Purification And Identification Of Endogenous Allergy Protein Ara H 2 In Peanut, Zhu Qingqing, Zhang Wenju, Cai Qin, Chen Qin
Food and Machinery
Ara h 2 is one of the major allergen in peanut. Raw peanut was subjected to a series of sequential treatments, such as protein extraction, DEAE-Sepharose Fast Flow anion-exchange chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS—PAGE) recovery. The purified protein was identified by matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI—TOF/MS). The results showed that the highly purified protein could be obtained by this method and was identified as Ara h 2 by MALDI—TOF/MS. The molecular weights of two constituents were 18.5 kD (Ara h 2.01) and 20.1 kD (Ara h 2.02). Recovery rate of column chromatography …
Effect Of Stabilized Rice Bran Addition On Retrogradation Kinetics Of Restructured Rice, Wang Peng, Yang Liu, Xiao Zhigang, Xie Tiemin, Li Zhe, Xie Bing
Effect Of Stabilized Rice Bran Addition On Retrogradation Kinetics Of Restructured Rice, Wang Peng, Yang Liu, Xiao Zhigang, Xie Tiemin, Li Zhe, Xie Bing
Food and Machinery
The retrogradation and crystallization characteristics of restructured rice were studied by DSC and XRD, and the effect of stabilized rice bran on Avrami equation and retrogradation behavior of restructured rice were analyzed. The results indicated that stabilized rice bran has a significant inhibition on retrogradation of restructured rice. The rate constant k of restructured rice with stabilized rice bran was the lowest in the test samples, and the development of crystal showed instantaneous nucleation; the V-type diffraction pattern and less B-type diffraction pattern were found in the restructured rice with stabilized rice bran after 7 days storage, which indicated that …
Study On Enzymolysis Of Pleurotus Nebrodensis Cooking Juices Based On Principal Component Analysis, Wang Xiaoli, Xue Shujing, Zhou Ming, Li Lu, Cheng Wei, Guan Jian, Yang De
Study On Enzymolysis Of Pleurotus Nebrodensis Cooking Juices Based On Principal Component Analysis, Wang Xiaoli, Xue Shujing, Zhou Ming, Li Lu, Cheng Wei, Guan Jian, Yang De
Food and Machinery
The effect of six enzymes was studied, as edible fungus hydrolase A01, Edible fungus hydrolase A02, cellulose, neutral protease, papain and flavourzyme on the content of free amino acid, resolvable sugar and L*, a*, b* value in Pleurotus nebrodensis cooking juices. The results indicated that the influence on the content of free amino acid and resolvable sugar was the most significant. The amount of free amino acid was increased by 55.0% after the neutral protease treatment; and the amount of resolvable sugar increased by 41.28% after cellulase treatment. The L* value both increased apparent …
Study On Quantum Dot Immune Chromatography Test Strip For Escherichia Coli O157:H7, Yuan Liejiang, Li Mengli, Wang Shuyuan, Yang Mengxin, Li Zhonghai
Study On Quantum Dot Immune Chromatography Test Strip For Escherichia Coli O157:H7, Yuan Liejiang, Li Mengli, Wang Shuyuan, Yang Mengxin, Li Zhonghai
Food and Machinery
To develop a quantum dotsb(QDs) immune chromatographic strip test for rapid and sensitive detection of Escherichia coli O157:H7. Water soluble QDs was electrostatic coupled with mouse anti- Escherichia coli O157:H7 monoclonal antibody and mouse anti- Escherichia coli O157:H7 and rabbit anti-mouse IgG were marking on the NC membrane as test line and control line, respectively. The rapid detection of immune chromatographic strip test paper was based on double antibody sandwich. With the immune chromatographic strip test, only 5 min was needed for detection. The limit of detection was 1×104 CFU/mL. No cross-reactivity was found with 8 kinds of common …
The Feasibility Of Rapid Determination Of The Cadmium Content In Rice Based On Near Infrared Spectroscopy And Synergy Interval Partial Least Squares, Zhu Xiangrong, Li Gaoyang, Su Donglin, Liu Wei, Shan Yang
The Feasibility Of Rapid Determination Of The Cadmium Content In Rice Based On Near Infrared Spectroscopy And Synergy Interval Partial Least Squares, Zhu Xiangrong, Li Gaoyang, Su Donglin, Liu Wei, Shan Yang
Food and Machinery
Near infrared spectroscopy (NIRS) combined with synergy interval partial least squares (siPLS) were used to establish the rapid method for the determination of cadmium content in rice. The NIR spectra of 72 rice samples were collected and analyzed. After optimization, an approach (SG smoothing combined with MSC and mean-centering) was adopted as a pre-treatment method for raw spectrum. SiPLS method was used as extraction methods of characteristic variables, and the NIRS quantitative model was built and predicted. The RMSECV and RMSEP of the siPLS model were 0.247 and 0.261, respectively. The Rc and Rp were 0.919 and 0.895, respectively. The …
Risk Assessment On Exposure Of Lead And Cadmium Of Rice In Guangdong Residents From 2012 To 2014, Cai Wenhua, Hu Shuguang, Xu Xiumin
Risk Assessment On Exposure Of Lead And Cadmium Of Rice In Guangdong Residents From 2012 To 2014, Cai Wenhua, Hu Shuguang, Xu Xiumin
Food and Machinery
According to monitoring data of rice of Guangdong from 2012 to 2014, assessment on exposure of lead, cadmium in Guangdong residents was made by the method of China Total Diet Study. The contents of lead, cadmium in the rice of Guangdong were measured through the food safety risk monitoring from 2012 to 2014. The margin of exposure (MOE) of lead, estimated monthly intake (EMI) of cadmium were worked out as evaluation criteria. The over limit rate of lead, cadmiumin in Guangdong Province rice were 0.11%, 622% respectively. In addition to parts of cadmium in rice exceed the standard rate is …
Simultaneous Determination Of 16 Kinds Of Phthalate Esters In White Spirit By Gas Chromatography-Mass Spectrometry With Internal Standard, Liu Miaofen, Liu Jia, Qiu Peili
Simultaneous Determination Of 16 Kinds Of Phthalate Esters In White Spirit By Gas Chromatography-Mass Spectrometry With Internal Standard, Liu Miaofen, Liu Jia, Qiu Peili
Food and Machinery
Introduced a way to measure 16 kinds of phthalate esters from wine by using internal standard on GC—MS. Diethyl terephthalate as the internal standards were added in wine, after reduced the alcohol concentration by adding distilled water. The hexane extraction efficiency of 16 kinds of PAEs was improved significantly. The results revealed that the quantitative detection of the linear was in a range of 0.25～6.00 mg/L, which the correlation coefficient was more than 0.997. Through the measurement of real samples, the method recovery was in 31.2%～109.0%, and the RSD was lower than 10%. To summarize, this approach was easy to …
Determination Of Α-Solanine And Α-Chaconine In Potato By Hplc—Elsd, Shang Tingting, Kuang Mengting, Hu Xingxi, Xiong Xingyao, Lu Ying
Determination Of Α-Solanine And Α-Chaconine In Potato By Hplc—Elsd, Shang Tingting, Kuang Mengting, Hu Xingxi, Xiong Xingyao, Lu Ying
Food and Machinery
A method of reversed-phase high performance liquid chromatography (HPLC) coupled with evaporative light scattering detection (ELSD) was developed for the determination of α-solanine and α-chaconine in potato，and determine the contents in different samples. The results showed α- solanine and α- chaconine can be obtained good separation and high efficiency peaks when took 0.1% trifluoroacetic acid water and acetonitrile as mobile phase with gradient elution, and the drift tube of ELSD detector was 98 ℃, the pressure of nebulizing gas was 6.90 kPa. α-solanine and α-chaconine could be extracted with 100 times the mass 1% formic acid in methanol at 70 …
Effect Of Processing Technology On Composition And Concentration Of Pahs In Camellia Seed Oil, Zhu Huaming, Dai Xianjun, Zheng Ruihang
Effect Of Processing Technology On Composition And Concentration Of Pahs In Camellia Seed Oil, Zhu Huaming, Dai Xianjun, Zheng Ruihang
Food and Machinery
The camellia seed oil is a kind of Chinese endemic woody oil, which had the higher nutrition value and better healthy function for the body. The Polycyclic aromatic hydrocarbons (PAHs）could be produced with the oil processing progress and affected the safety of camellia seed oil. In the experiment, the 15 ingredients of PAHs were examined in camellia seed crude oil respectively produced through five processing technologies including the low temperature squeezing, high temperature squeezing, leaching, CO2 supercritical fluid extraction and aqueous enzymatic extraction methods. The oil samples including no PAHs (concentrations<0.1 μg/kg) were respectively treated under different higher temperatures for 50 min. The concentrations of 15 PAHs ingredients were little in camellia seed oil respectively produced through the low temperature squeezing, CO2 supercritical fluid extraction and aqueous enzymatic extraction methods, and partially exceeded Chinese or international oil safety standard for the oil from high temperature squeezing and leaching methods. With the increase in processing temperature, the partial PAHs ingredients would be detected and its concentrations showed an upward trend in the treated oil. The above results indicated there was a correlation between the partial PAHs ingredients, concentrations and processing technology, and high temperature could be the main reason leading to the production of PAHs in the camellia seed oil.
Application Of New Type Of Antiseptic Natamycin In Liquid Feed, Lei Dezhu, Huang Yongjian
Application Of New Type Of Antiseptic Natamycin In Liquid Feed, Lei Dezhu, Huang Yongjian
Food and Machinery
Inhibition effects were investigated for new type of antiseptic natamycin and the combination of natamycin and sodium diacetate on common mildews, including Aspergillus niger, Rhizopus niveus, Mucor corticolus, Penicillium glaucum. The results indicated that the minimal inhibition concentration of natamycin was 3～6 mg/L, while the optimized inhibition ratio was 4 mg/L to 3 g/L in the combination. Destructive storage test was also conducted at 10, 20 and 30 mg/L respectively in this paper, and little difference were observed according to the result by plate counting. 100% inhibition effect of natamycin at 10 mg/L could be expected to last for 18 …
Detection Of Tobacco Mildew Based On Electronic Nose Technology, Huang Xingyi, Chen Wei
Detection Of Tobacco Mildew Based On Electronic Nose Technology, Huang Xingyi, Chen Wei
Food and Machinery
Mildew is one of the important factors affecting the quality of pipe tobacco. A detection method was developed for identification of moldy pipe tobacco based on electronic nose. Five SnO2 semiconductor gas sensors were selected to construct a sensor array of the electronic nose. Back propagation neural network (BPNN) was employed as the pattern recognition method. Two feature parameters were extracted from response curves of each sensor, and principal component analysis (PCA) and BPNN were used to process feature data of the whole sensor array. The results of PCA showed the obvious separability of moldy and normal pipe tobacco, …
Adulteration Detection Of Honey Based On Electronic Tongue, Jia Hongfeng, Li Wei, Duan Lili, He Lian, Deng Hong
Adulteration Detection Of Honey Based On Electronic Tongue, Jia Hongfeng, Li Wei, Duan Lili, He Lian, Deng Hong
Food and Machinery
An electronic tongue was used to analyze unadulterated and adulterated honey samples. The response signals were analyzed by principal component analysis (PCA), discriminant factor analysis (DFA) and partial least-squares analysis (PLS). The results indicated that electronic tongue could recognize unadulterated and adulterated honey samples (the adulterated ratio of high fructose syrup was above 5%). Coefficient of determination between sensors response signals and the ratio of high fructose syrup of PLS model was 0.992 0. The prediction error of PLS model was within 5% (the adulterated ratio of high fructose syrup was between 10% to 70%). It was proved that electronic …
Research On Rapid Identification Methods Of Edible Starch, Tang Xiaolan, He Yan, Huang Yan
Research On Rapid Identification Methods Of Edible Starch, Tang Xiaolan, He Yan, Huang Yan
Food and Machinery
Using ordinary optical microscope technology, by comparing the granule shape and size of kudzu root starch, fern root starch, lotus root starch, lily starch, cassava starch, corn starch, sweet potato starch, potato starch, to identify the source and types of starch, solved the difficult problem of starch adulteration. This method is simple, less equipment investment, easy maintenance, low cost, batch testing, especially suitable for rapid supervision, inspection and a lot of starch samples for detection in business, facilitating the popularization.
Investigation, Analysis And Countermeasures On Disease Resistance Of The Grape In Lixian Country Vineyards, Ye Chun, Zhou Wenhua, Tang Nai, Zhang Qun
Investigation, Analysis And Countermeasures On Disease Resistance Of The Grape In Lixian Country Vineyards, Ye Chun, Zhou Wenhua, Tang Nai, Zhang Qun
Food and Machinery
In order to better carry out the prophylaxis and treatment work of grape diseases, and reduce economic losses caused by diseases, the diseases survey in Lixian County vineyards in the northwest of Hunan was put up by the system observation and general survey method, and relevant books searching, experts consultation. The results were as follows: The grape had 13 kinds of diseases in Liyang Plain. The main diseases were downy mildew, gray mold, fruit cracking, penicillium and soft rot. The diseases reached the peak in July and August. Differences lies in disease resistance of different grape varieties, and the strong …
Development Of Aging Measuring Device For Flour Food, Leng Jinsong, Zhu Zhu
Development Of Aging Measuring Device For Flour Food, Leng Jinsong, Zhu Zhu
Food and Machinery
Determination of the aging degree on flour food, used to measure by TA-XT2i texture analyzer, Differential Scanning Calorimetry(DSC), X-ray, Raman spectroscopy, Nuclear magnetic resonance spectroscopy, and α-amylase methods. But the these methods need expensive equipment, a lot of inspection instruments and reagents, well practicing operator, high maintenance costs. A flour food aging degree measuring device, the instrument adopts the electric motor control, can automatically measure and record from the field measurement data, overcomes the disadvantages of the above methods, manual and mechanical device operation in one, just simple training can operation, less subsidiary consumables can meet the laboratory use, and …
Section Shape Deviation Analysis Of Fruits And Vegetables Three-Dimensional Dicing Machine, Hu Jianping, Yang Lihong, Yang Deyong, Huang Yingsa
Section Shape Deviation Analysis Of Fruits And Vegetables Three-Dimensional Dicing Machine, Hu Jianping, Yang Lihong, Yang Deyong, Huang Yingsa
Food and Machinery
Three-dimensional dicing machine has some advantages of high efficiency, compact structure and not easy to be clogged. However, there is always uneven phenomenon on the diced section, especially when cutting big side block. In order to improve the quality of dice, analyzed the mechanism of three-dimensional dicing, established the curve equation of inclined section of fruits and vegetables block, analyzed the main affecting factors of the quality of diced section and divided diced sections into three shapes of right deviation, left deviation and symmetrical. Using relative deviation and gradient of the section as evaluation index to analyze the effects of …
Design And Test Of Gear Pump Transmission Of Tomato Harvester, Hao Zhaohui, Yang Xuejun, Zhou Junping, Zhang Zhishan
Design And Test Of Gear Pump Transmission Of Tomato Harvester, Hao Zhaohui, Yang Xuejun, Zhou Junping, Zhang Zhishan
Food and Machinery
In order to solve the unreliable problem of the v-belt drive of the gear pump in tomato harvester，the transmission device of circular arc tooth synchronous belt of tomato harvester gear pump was designed. The selection and design calculation of synchronous belt pulley, the analysis and design of the tension device and calculation of tension was carried out. The no load test of the whole machine shows that: the arc tooth belt transmission of tomato harvester gear pump worked smoothly and reliably, the belt vibration was relatively small, the belt temperature was normal, the oil cylinder, motor and brake ran well, …
Design And Experiment On Automatic Chain Head-Cutting And Back-Opening Machine For Shrimp With V Groove, Zhao Qinglong, Zhang Xiuhua, Wang Zehe, Yi Jinggang, Yang Shuhua
Design And Experiment On Automatic Chain Head-Cutting And Back-Opening Machine For Shrimp With V Groove, Zhao Qinglong, Zhang Xiuhua, Wang Zehe, Yi Jinggang, Yang Shuhua
Food and Machinery
No abstract provided.
Improvement And Simulation On Transmission System And Transverse Sealing Mechanism Of Automatic Vertical Packaging Machine, Liu Haisheng, Zhang Jun, Li Han, Xie Bangyin
Improvement And Simulation On Transmission System And Transverse Sealing Mechanism Of Automatic Vertical Packaging Machine, Liu Haisheng, Zhang Jun, Li Han, Xie Bangyin
Food and Machinery
The composition, working principle and technical requirement of automatic vertical packaging machine are discribed.The transmission systems and eccentric sprocket with variable speed are designed. Applying dimension-driven technology and “formula” function of Solidworks software, parametric design and modeling of automatic vertical packaging machine are realized. The simulation results show that larger drive sprocket limit angle can be obtained by increasing center distance of eccentric sprocket mechanism, and the heat sealing point of transverse sealing mechanism and sprocket offset corresponding packet length can be determined from the output movement characteristics of eccentric sprocket mechanism, this can improve the design quality and efficiency …
Research On Shell-Cracking Equipment And It's Working Parameter, Huang Yafang, Li Ke, Li Zongjun, Li Luoming
Research On Shell-Cracking Equipment And It's Working Parameter, Huang Yafang, Li Ke, Li Zongjun, Li Luoming
Food and Machinery
Bayberry seed shell-cracking equipment and it's working parameters were researched. The special equipment for that was prepared, and the optimization working parameters for bayberry seed shell cracking was achieved. Those optimal parameters are as follows: the cracking rotor runs 120r/min, the cracked rate for the first level bayberry nuclear 98.75% with the roller spacing 6.5 mm, and the naked seed obtained is 11.62%; for the second level, the cracked rate is 95.98% at roller spacing 3.5 mm, and naked seed obtained is 11.21%; for the third level, the parameters are 90.80%, 3.5 mm, and 9.91%. By statistical analysis, total shell …
Design Of Automatic Spiral Corn Sheller By Extruding And Rubbing Method, Zeng Xiongmei, Zhang Yan, Ma Yan
Design Of Automatic Spiral Corn Sheller By Extruding And Rubbing Method, Zeng Xiongmei, Zhang Yan, Ma Yan
Food and Machinery
Presently, the feeding of the corn thresher is controlled artificially . The uneven feeding speed directly affects the life of machine and the degree of corn threshing. Meanwhile, the traditional corn threshers were designed basing on hitting principle, which would damage the corn grain significantly. In view of these factors, a kind of automatic control system which is based on STM32, is used to control the extrusion and rubbing on corn thresher.The system, controlled by STM32, achieves the automatic feeding through the stepper motor, accomplishes the corn threshing as well as the separation of grain corn and corn cob by …
Prediction Model Of Flat Peach-Mass Based On External Characteristic Information, Jiang Wei, Wen Baoqin, Wu Jie, Li Ling, Feng Zhe, Xu Hubo, Wang Zhipeng
Prediction Model Of Flat Peach-Mass Based On External Characteristic Information, Jiang Wei, Wen Baoqin, Wu Jie, Li Ling, Feng Zhe, Xu Hubo, Wang Zhipeng
Food and Machinery
Using the computer image processing technology to analyze three geometric parameters of the flat peach (i.e. the diameter of flat peach in the suture midline, the diameter perpendicular to the suture midline and the thickness). The prediction model of flat peach-mass was established based on external characteristic information. And through the analysis of multiple linear fitting, found the prediction model of the measured values and flat peach-mass. By comparing goodness of fit of different models based on different parameters, the optimal quality prediction model was established. The MATLAB R2014a software acquired the pixel value of the corresponding geometric parameter. The …
Nc Machining Process Of Ball Joint, Wang Yuehua
Nc Machining Process Of Ball Joint, Wang Yuehua
Food and Machinery
The NC machining is the most effective processing method of complex structure and high precision requirements of the parts with. The ball joint, with complex structure and high precision, is the key component of the oil and gas connection, hard to machine, and should be used in NC machining. The ball joint of NC machining parts drawing, including structure analysis of NC machining process, fixture and clamping scheme selection and programming parts etc.. Through comprehensive analysis of these aspects, completes the processing of ball joints in CNC milling machines.
Research On Control System Of Tea Constant Temperature Drying Machine Based On Fuzzy Pid, Wu Xiaoqiang, Li Yali, Zhou Hongjie, Zhao Yongjie
Research On Control System Of Tea Constant Temperature Drying Machine Based On Fuzzy Pid, Wu Xiaoqiang, Li Yali, Zhou Hongjie, Zhao Yongjie
Food and Machinery
The tea with a coal stove drying machine has high energy consumption, low thermal efficiency problems, mostly adopts manual control, causes the tea drying temperature is not stable, and effect of tea quality stability. Therefore, by using fuzzy control technology to control the temperature of hot air, according to the temperature of hot air from blast furnace, flue gas quantity is adjusted automatically through the inverter, to control hot temperature reaches a constant, to meet the need of drying at the same time, reduce the energy consumption, and ensure the quality of tea. Finally, the of fuzzy PID temperature control …
Design Of Mechanical Steaming Bucket Feeding Control System Based On Plc, Li Hong, Hua Yong
Design Of Mechanical Steaming Bucket Feeding Control System Based On Plc, Li Hong, Hua Yong
Food and Machinery
Designed a PLC control system of steaming bucket feeding based on the machine vision. The feeding system can realize the artificial simulation of feeding steaming bucket when fermented grains get wet. The result indicates that this kind of operation control system is easy, safe and reliable, with low failure rate. It can greatly reduce the manual labor, and satisfies the requirements of production technology.
Optimal Design On Double Isolation System Of A Small Pulverizer, Zhu Xiulin, Li Chengqing, Weng Xiuqi
Optimal Design On Double Isolation System Of A Small Pulverizer, Zhu Xiulin, Li Chengqing, Weng Xiuqi
Food and Machinery
The simplex optimal design of the parameters of a small pulverizer's double isolation system has been improved, based o n the analysis of the effects of dynamic parameters of double isolation system on isolation performance, which was built upon the graphical and quantitative analysis in MATLAB. The noise has been reduced by 12.1 dB after change vibration isolators, so that the noise of the pulverizer has been cut to the permissible range.
Mechanism Of Different Inhibitors On Apple Polyphenol Oxidase In A Model System, Yi Jianhua, Dong Xinling, Zhu Zhenbao, Zhao Xuemeng
Mechanism Of Different Inhibitors On Apple Polyphenol Oxidase In A Model System, Yi Jianhua, Dong Xinling, Zhu Zhenbao, Zhao Xuemeng
Food and Machinery
In order to study the mechanisms of different inhibitors such as 4-HR, oxalic acid, phytic acid, and benzoic acid on apple polyphenol oxidase (PPO), chlorogenic acid was chosen as substrates in a model apple juice. The results show that the inhibitory mode of 4-HR and oxalic acid were found to be of the competitive type since Km values increased with increasing 4-HR and oxalic acid concentration and Vmax value remained unchanged. Phytic acid was the mixed inhibitor whereas benzoic acid was a noncompetitive inhibitor. This study will provide a theoretical basis for controlling enzymatic browning in apple juice.
Effects Of Cold Storage And Shelf-Life On Physiology And Quality Of The ‘Qiufuhong’ Apples, Guo Dan, Han Yingqun, Hao Yi
Effects Of Cold Storage And Shelf-Life On Physiology And Quality Of The ‘Qiufuhong’ Apples, Guo Dan, Han Yingqun, Hao Yi
Food and Machinery
Using the ‘Qiufuhong’ apples as the materials, the changes of fruit quality and physiology activity under cold storage and 7 days shelf-life after cold storage were studied. The result showed that, the ‘Qiufuhong’ apples had the respiration climacteric, the respiration climacteric of cold storage fruits happened at 98 days and the shelf-life fruits happened after 70 days cold storage, the cold storage fruits had the lower PPO activity and higher POD activity, and the activity peak were all delayed, the quality of ‘Qiufuhong’ apples became inferior and weight loss ratio enhanced quickly after 126 days cold storage and 98 days …
Study On Color Change Of Liquid-Immersed Quick-Frozen Papaya Pulp During Frozen Storage, Yu Ming, Chen Haiqiang, Liang Zuanhao, Ye Yunqing, Yang Gongming
Study On Color Change Of Liquid-Immersed Quick-Frozen Papaya Pulp During Frozen Storage, Yu Ming, Chen Haiqiang, Liang Zuanhao, Ye Yunqing, Yang Gongming
Food and Machinery
The color parameters(L, a, b,ΔE), lycopene content and β-carotene content of papaya pulp were determined, to study the color change of papaya pulp by liquid-immersed quick-freezing during frozen storage. The result showed：During storage, The color stability of papaya pulp by liquid-immersed quick-freezing was better than that by air convection freezing. The degradation of lycopene was the major cause of color change. Compared with the air convection freezing, liquid-immersed quick-freezing can improve the lycopene degradation activation energy by nearly 2 times, better for inhibiting the degradation to maintain stable color.
Effect Of Chitosan Compound Preservative Combined With Modified Atmosphere Packaging On Quality Of Fresh-Cut Eggplant During Storage, Xie Jing, Wang Tai, Yang Shengping
Effect Of Chitosan Compound Preservative Combined With Modified Atmosphere Packaging On Quality Of Fresh-Cut Eggplant During Storage, Xie Jing, Wang Tai, Yang Shengping
Food and Machinery
Fresh-cut eggplant is popular with consumers because of its instance and hygiene, however, its shelflife is limited. To prolong the shelflife of fresh-cut eggplant, the effects were studied for modified atmosphere packaging (MAP, 2% CO2＋5% O2＋93% N2) and the combined treatment of preservative solution (1.5% chitosan+10% ascorbic acid+1% CaCl2+2% citric acid) and MAP on the quality of fresh-cut eggplant. The quality indices including sensory quality, browning degree, firmness, polyphenoloxidase (PPO) activity and total bacterial counts were detected during 10 days of storage at (10±1) ℃. After 8 days of storage, the L …