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Full-Text Articles in Food Processing

Using Gc—Ms And Elisa Kits For Comparative Analysis Of Plasticizers In Red Wine, Cao Bipu, Cao Yong, Miao Jianyin, Cao Sufang, Liu Guo, Tan Rongwei Feb 2015

Using Gc—Ms And Elisa Kits For Comparative Analysis Of Plasticizers In Red Wine, Cao Bipu, Cao Yong, Miao Jianyin, Cao Sufang, Liu Guo, Tan Rongwei

Food and Machinery

There were two methods to detect the plasticizers of red wine. The first one was a traditional method(GC-MS) and another one was a new method-ELISA kit. An improved pre-processing of GC-MS and the comparative analysis of the two methods was used to find a novel detection method. The results: there was a little difference for the rate of plasticizer extraction with different pre-treatment. And DIBP, DBP, DEHP were detected. The GC-MS method demonstrated high precision and recovery. The GC-MS method was a excellent method to detect the plasticizers of red wine. The detection results of ELISA kit were 3.4 to …

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Research On Toughness Of Cassava Stalk, Li Menglin, Wang Tao, Huang Zhigang, Yan Mei Feb 2015

Research On Toughness Of Cassava Stalk, Li Menglin, Wang Tao, Huang Zhigang, Yan Mei

Food and Machinery

In order to study the factors that the influence of the cassava stalk toughness. Orthogonal experiments were used to test cassava stalk with MW-4 universal testing machine And the influencing factors were selected, for cassava stalk variety, placed time, and colliding parts. The results show that: effect of varieties on the impact energy is the largest, while, the impact energy was the smallest when the variety is SC6, placed for 12 days, and the the upper part collision site. Effect of varieties A on the impact toughness is the largest. The impact toughness is the smallest when the variety is …

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Flow Field Characteristics Analysis Of Single Vortex Water Washer, Wu Yan, Jin Guangyuan, Cui Zhengwei Feb 2015

Flow Field Characteristics Analysis Of Single Vortex Water Washer, Wu Yan, Jin Guangyuan, Cui Zhengwei

Food and Machinery

The fluid dynamic characteristic of vortex flow washing in a fruits and vegetables washer unit with U-shaped structure was investigated by three-dimensional Computational Fluid Dynamic simulation (CFD). The single vortex flow formed by longitudinal and transverse water jet in washer unit was simulated at different flux rates of longitudinal and transverse water jet. The vortex flow dynamic characteristic in water unit and the effect of vortex flow on strengthening turbulent washing were discussed. The simulation results shows that flux rate has a dominant effect on vortex flow spacious distribution and intensity; the interaction between longitudinal and transverse water jet is …

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Determination On Optimal Switching Point Of Two-Stage Feeding In Weighing Packaging Machine, Su Junming, Li Zhenliang, Li Ya, Liu Baohua Feb 2015

Determination On Optimal Switching Point Of Two-Stage Feeding In Weighing Packaging Machine, Su Junming, Li Zhenliang, Li Ya, Liu Baohua

Food and Machinery

Objective Researched the method to calculate the optimal two-stage feeding switch point of weighing packaging machines when it works. Methods Through analyzing the feeding and weighing process and the function of two-stage feeding, researched the effect of two-stage feeding switch point to the packaging speed and accuracy. Then found the range of values. Results The two-stage feeding switch point had an important impact on packaging speed and packaging accuracy, and a certain relationship. The packaging speed was maximized while ensuring the packaging accuracy through chosing the best switch point in the range of values. Conclusions Proposed a method to calculate …

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Design Of Stacking Machine For Finished Food Boxes Based On Motion Controller, Wu Xiaoqiang, Huang Yunzhan, Zhao Yongjie Feb 2015

Design Of Stacking Machine For Finished Food Boxes Based On Motion Controller, Wu Xiaoqiang, Huang Yunzhan, Zhao Yongjie

Food and Machinery

A kind of finished food boxes stacking machine was designed based on "PC + motion controller". Taking PC as the upper computer and multi axis motion controller as the lower computer, communication between the upper and lower machine used standard Ethernet, HMI and multi axis motion controller communicated via the RS232/485 standard interface, and completed the stacking work via the upper and lower computer. It can realize the function of stacking, reduce the amount of labor, and improve work efficiency. And it provides a new idea for the design of the stacking machine.

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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 On Preservation Of Fresh-Cut Lettuce By Ozonated Water Combined With Modified Atmosphere Packaging, Yu Jiangtao, Xie Jing Feb 2015

Effect On Preservation Of Fresh-Cut Lettuce By Ozonated Water Combined With Modified Atmosphere Packaging, Yu Jiangtao, Xie Jing

Food and Machinery

Investigated, ozonated water combined with modified atmosphere packaging on preservation of fresh-cut lettuce stored at 4 ℃. Results indicated that ozonated water treatment combined with modified atmosphere packaging had prominent effect of controlling the reproduction of bacterial, the decline of water content , the degradation of chlorophyll and the activity of polyphenol oxidase (PPO), reducing its rotten, wilting, yellowing and browning rate. This method maintained high Vc content and sensory quality of fresh-cut lettuce at the same time. Also, it extended shelf-life of fresh-cut lettuce and kept its commodity value at 14th day.In addition, results also indicated that after …

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Research On Quality Changes And Spoilage Mechanism Of Leisure Soybean Food During Storage, Jiang Qionghua, Zhao Liangzhong, Li Huaqiang, Bu Yufang Feb 2015

Research On Quality Changes And Spoilage Mechanism Of Leisure Soybean Food During Storage, Jiang Qionghua, Zhao Liangzhong, Li Huaqiang, Bu Yufang

Food and Machinery

Investigated the changing of components in leisure soybean food during storage by using Nuclear Magnetic Resonance (NMR),and identified the contribution from these components respectively, and discussed the corruption mechanism from the microscopic view. The results indicated that leisure soybean food had three kinds of components mobility-T21,T22,T23,corresponded bound water, free water and fat, respectively. By analyzing the component contents, the first three months was the best in quality for leisure soybeans. The oxidative rancidity of oil produced peroxide led to the oxidant of amino-acid residue, and transformed the bound water in reticulate structure into free …

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Study On Effects Of Antioxidant Compounds On Stability Of Linseed Oil, Wang Jin Feb 2015

Study On Effects Of Antioxidant Compounds On Stability Of Linseed Oil, Wang Jin

Food and Machinery

Using the accelerated oxidation test, this study was conducted to investigate the effects of different combinations of natural antioxidants with synthetic antioxidants on the stability the shelf-life of linseed oil by examining the changes in its acid value and peroxide value. The results showed that a combination of 0.04% oleaginous rosemary, 0.018% butyl hydroxy anisd and 0.018% propyl gallate was found to have the best antioxidant activity. Comparisons of the changes in acid value of linseed oil before and after alkali refining revealed that adding 0.6 or 0.7 g of sodium hydroxide to 4g of linseed oil and allowing them …

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Research On Antibacterial Effect Of Eucalyptus Extracts Combined With Oxacillin Against Mrsa, Cui Haiying, Zhang Xuejing, Zhou Hui, Zhao Chengting, Li Wei, Lin Lin Feb 2015

Research On Antibacterial Effect Of Eucalyptus Extracts Combined With Oxacillin Against Mrsa, Cui Haiying, Zhang Xuejing, Zhou Hui, Zhao Chengting, Li Wei, Lin Lin

Food and Machinery

Ethanol and water are used respectively to extract the active ingredients of eucalyptus leaves. Then it was researched on the inhibitory effect of the active ingredients on MRSA, and compared the inhibitory effect of the oxacillin with and without eucalyptus extracts addition. The results shows that, the ethanol extract of eucalyptus presents a minimum inhibitory concentration(MIC)from 1 g/L to 5 g/L for MRSA, and the water extract is from 2~10 g/L. With 0.2 g/L of ethanol extract of eucalyptus added, the oxacillin can reduce the MIC of the MRSA from 62.5～250 mg/L to 7.8～31.3 mg/L, and the MIC for all …

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Study On Antibacterial Activity Of Phenol Hydroxyl From N-Aryl Schiff Cos Derivatives, Han Yongping, Gong Ping, Li Keyi Feb 2015

Study On Antibacterial Activity Of Phenol Hydroxyl From N-Aryl Schiff Cos Derivatives, Han Yongping, Gong Ping, Li Keyi

Food and Machinery

The N-aryl Chitooligosaccharides (COS) derivatives were firstly synthesized with Benzaldehyde, salicylal and 3,4-two hydroxy benzaldehyde, subsequently was quaternized to enhance its water solubility.The chemical structures of all COS derivatives were characterized by ATR-FTIR or 1H NMR. The antibacterial studies of these COS derivatives were carried out by the inhibition zone diameters methods against E.coli, S.aurueus and P.aeruginosa bacteria. The antibacterial activity results showed N-3,4-two hydroxy benzaldehyde Schiff’s base COS > N-salicylal Schiff’s base COS > N- Benzaldehyde Schiff’s base COS> COS. In comparison to the COS derivatives chemical structure, it was found that the phenol hydroxyl group from N-aryl Schiff COS …

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Study On Isolation, Purification, Composition And Immulogical Characterics Of Ganoderma Lucidum Body Polysaccharides, Yang Hui, Dai Jun, Chen Shangwei, Zhu Song Feb 2015

Study On Isolation, Purification, Composition And Immulogical Characterics Of Ganoderma Lucidum Body Polysaccharides, Yang Hui, Dai Jun, Chen Shangwei, Zhu Song

Food and Machinery

Two water-soluble polysaccharide fractions named as GLPD2 and GLPD2were isolated and purified from the same Ganoderma Lucidum body which was collected from Jiangxi province. The GPC and SEC-LLS results indicated that GLPD1 and GLPD2 were high purity, moreover, their molecule weights could both reach above 5×106. Their primary structural features and conformational properties were characterized by infrared spectrometry and SEC-LLS. The data obtained indicated that GLPD1 and GLPD2 may both be β-glucan configuration with pyran glucan groups. What's more, conformational analysis detected by SEC-LLS showed that GLPD1 and GLPD2 had rather tight structure with high degree of branch. However, PMP-HPLC …

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Study On Preparation Of Body Wall Hydrolysate Of Starfish Asterina Pectinifera And Antioxidant Activity Detection, Li Yubo, Ji Xiaolin, Liu Shan, Zha Yue, Xin Qiuyan, Qi Hang Feb 2015

Study On Preparation Of Body Wall Hydrolysate Of Starfish Asterina Pectinifera And Antioxidant Activity Detection, Li Yubo, Ji Xiaolin, Liu Shan, Zha Yue, Xin Qiuyan, Qi Hang

Food and Machinery

Hydrolysate was extracted from starfish Asterina pectinifera, the starfish Asterina pectiniferas were hydrolyzed with pepsin, neutrase and trypsin under their optimal conditions to obtain the hydrolysate, and the antioxidant activity of hydrolysate was detected by using electron spin resonance(ESR) spectroscopy The results indicated that the DPPH radical and hydroxyl radical scavenged ability increased with the increasing concentration of hydrolysate; at the concentration of 20 mg/mL, the clearance rate of pepsin group, neutrase group and trypsin group on DPPH radical were(5225±014)%, (6830±037)% and (4627±047)% respectively, and the rate of hydroxyl radical were(7261±017)%, (8182±079)% and (5677±028)% respectively.

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Antioxidant Activity Of Hydrolysate From Corn Glutelin By Protamex, Liu Yue, Liu Xiaolan, Zheng Xiqun, Zhou Limin Feb 2015

Antioxidant Activity Of Hydrolysate From Corn Glutelin By Protamex, Liu Yue, Liu Xiaolan, Zheng Xiqun, Zhou Limin

Food and Machinery

The molecular weight distribution and antioxidative activities of corn glutelin hydrolysate by Protamex during hydrolysis process, corn glutelin as raw material, were investigated. The results showed that the highest antioxidant activities was exhibited at the hydrolysis time of 120 min, with molecular weight distribution among 6 511.51~307.32 Da and peptides component 94.36%. DPPH radical scavenging activity, superoxide anion scavenging activity, hydroxyl radical scavenging activity, reducing power and Fe2+-chelating activity of hydrolysate were 58.86%, 82.64%, 37.21%, 0.236 and 29.92%, respectively.

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Identification Andoptimization Of Fermentation Conditions For Symbiotic And Epiphyte Bacterium Dnc2 From Strongylocentrotus Intermedius, Li Zhen, Zhang Fuyun, Li Wei, Zhao Yu, Lu Hang Feb 2015

Identification Andoptimization Of Fermentation Conditions For Symbiotic And Epiphyte Bacterium Dnc2 From Strongylocentrotus Intermedius, Li Zhen, Zhang Fuyun, Li Wei, Zhao Yu, Lu Hang

Food and Machinery

To explore the Symbiotic and Epiphyte bacterium DNC2 from Strongylocentrotus intermedius, the morphological, biochemical and physiological characteristics of the strain were researched and the 16S rDNA sequences of it were analyzed. The univariate experiment and orthogonal test of L16(45) were carried out to optimize the fermentation conditions for antibacterial activity. Symbiotic and Epiphyte bacterium DNC2 was identified as Bacillus subtilis. The optimal fermentation conditions were obtained as fermentation at 35 ℃ for 120 h with initial pH 9, and the optimum fermentation medium was determined as beef extract 0.3% and peptone 0.6%. The optimized …

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Study On Antitumor Activities Of Five Kinds Of Wild Edible Mushrooms In Changbai Mountain, Li Xue, Li Pengfei, Li Xiaodong, Yu Ting, Jin Qiankun, Cui Chengbi Feb 2015

Study On Antitumor Activities Of Five Kinds Of Wild Edible Mushrooms In Changbai Mountain, Li Xue, Li Pengfei, Li Xiaodong, Yu Ting, Jin Qiankun, Cui Chengbi

Food and Machinery

To study the anti-tumor activities of wild edible mushrooms of the Changbai Mountain, the experiment selected Ganoderma Lucidum, Inonotus Obliquus, Phellinus, Hericium Erinaceus, Lentinula Edodes five kinds of Changbai Mountain wild edible mushrooms as materials, the experiment was divided into in vitro and in vivo study. The inhibition effect of tumor cells was tested by MTT method, and the inhibition ratio of mouse sarcoma S-180 was calculated in vivo study. The results showed that Ganoderma Lucidum has the highest inhibition ratio on the HeLa and HepG2 cell lines. Phellinus has the highest inhibition rate on MCF-7 cell line, Hericium Erinaceus …

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Analysis Of Nutritional And Bioactive Components Of Solid-State Fermented Substrate Of Isaria Cicadae, Yu Shijun, Chai Xinyi, Fan Meizhen Feb 2015

Analysis Of Nutritional And Bioactive Components Of Solid-State Fermented Substrate Of Isaria Cicadae, Yu Shijun, Chai Xinyi, Fan Meizhen

Food and Machinery

In the present work, the nutritional and bioactive components of the solid-state fermented substrate of I. cicadae were studied. And the results indicated that the contents of protein, total sugar and fat acid were 16.17%, 38.87% and 1.43%, respectively. The unsaturated fat acid content was 1.18%. The amino acid profile was analyzed and lysine was the first restrictive amino acid in the FAO/WHO model. The contents of vitamin E and C were 1 833 mg/kg and 239 mg/kg, respectively. Furthermore, the fermented substrate contained adenosine, mannitol and polysaccharide. This work provided basic information for the further development of Fermented Substrate …

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Study On Subcritical Extraction Of Ginger Oil, Chang Dawei, Sun Jiaojiao, Liu Shuxing Feb 2015

Study On Subcritical Extraction Of Ginger Oil, Chang Dawei, Sun Jiaojiao, Liu Shuxing

Food and Machinery

The gingers were selected as raw material and the optimum extract conditions of essential oil of ginger were studied by using subcritical extraction technology. The essential oil of ginger from the methods of subcritical extraction and hydro-distillation were compared. The 1, 1, 1, 2-tetrafluoroethane was used as the extraction agent. The optimum conditions of subcritical extraction were as follows: the materials granularity was 60 mesh；subcritical extraction time was 1.5 hours and extraction temperature was 30～40 ℃. Under the conditions, the extraction ratio of ginger essential oil was about 3.14%. The essential oil components were analyzed by GC—MS. α-curcumene and zingiberene …

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Preparation Of Flavor Compounds From Volvariella Volvacea By Microwave-Composite Enzyme Synergistic Extraction, Jie Guangchuan, Chen Hongjie, Li Bijin Feb 2015

Preparation Of Flavor Compounds From Volvariella Volvacea By Microwave-Composite Enzyme Synergistic Extraction, Jie Guangchuan, Chen Hongjie, Li Bijin

Food and Machinery

First, hydrolyzing the Volvariella volvacea by mlti-enzyme complex hydrolysis technology, and then using microwave technology to hydrolyze, using orthogonal design method to determine the optimum extraction process of the Volvariella volvacea with microwave-enzymatic hydrolysis technology and the extract amount of α-Amino nitrogen as observing indexes and the optimum extraction process were as followed: hydrolysis time 120 min, hydrolysis temperature 55 ℃, edible fungus hydrolase No.1 to No. 2 dosage 1∶2(m∶m), initial pH 5.5, microwave power 800 W, microwave temperature 70 ℃, microwave time 10 min. The content of α-amino nitrogen in the orthogonal experiments of microwave-assisted extraction under mlti-enzyme was …

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Optimizationon Extracting Technology Of Total Flavonoids From Ginkgo Biloba Leaves By Ultrasonic-Assisted Method, Du Ruoyuan, Xie Jing, Wang Ting, Che Xu, Lan Weiqing Feb 2015

Optimizationon Extracting Technology Of Total Flavonoids From Ginkgo Biloba Leaves By Ultrasonic-Assisted Method, Du Ruoyuan, Xie Jing, Wang Ting, Che Xu, Lan Weiqing

Food and Machinery

Objective to optimize the technology for extracting process of total flavonoids from Ginkgo biloba leaves. Methods Based on the single factor experiments for ethanol concentration, solid-liquid ratio and extracting time, orthogonal experiment L9 (33) was designed to optimize the ethanol extracting conditions of total flavonoids by ultrasonic-assisted method. Results the optimal technology for extracting conditions of total flavonoids was as followed: with 60% ethanol concentration, 1∶50 (m∶V) solid-liquid ratio and 30 min of extracting time. Conclusion According to the results of variance analysis, ethanol concentration (P<0.01) had the greatest influence on yield of total flavonoids, followed by solid-liquid ratio (P<0.05), extracting time was the minimal influence (P>0.05). Under these conditions, the yield of total flavonoids was 8.075 …

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Optimization On Ultrasonic Extraction Technology Of Tannin From Gallnut, Li Qianyun, Zhang Shuangling, Zhou Guoyan Feb 2015

Optimization On Ultrasonic Extraction Technology Of Tannin From Gallnut, Li Qianyun, Zhang Shuangling, Zhou Guoyan

Food and Machinery

Gallic tannins have extensive bioactivities functions，including antioxidant，antitumor and anticancer. In order to investigate the extraction technology of Chinese gallnut tannin by ultrasonic, the effect factors，including the volume fraction of HCl , the volume fraction of ethanol, ultrasonic temperature and the ratio of material were optimized through orthogonal tests L9（34）on the basis of single factor experiment . The result showed the optimal extracting conditions were as follows: hydrochloric acid volume fraction 1.0%, ethanol volume fraction 50%, ultrasonic temperature 40 ℃, the ratio of material to liquid was 1∶30(m∶V). Under the optimal conditions，the extraction rate of Chinese gallnut …

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Purification Of Polyphenols From Walnut Peel By Macroporous Resin Adsorption, Li Qiong, Chen Kai, Chen Yanqin, Li Huanrong Feb 2015

Purification Of Polyphenols From Walnut Peel By Macroporous Resin Adsorption, Li Qiong, Chen Kai, Chen Yanqin, Li Huanrong

Food and Machinery

A method for separation and purification of polyphenols from Walnut peel with macroporous resins. The results as follows: five kinds of macroporous resins were selected, AB-8 resin was considered as suitable material to purify and separate the Walnut peel polyphenols. The optimum conditions were concentration of feed 3.0 mg/mL at pH 4.0, and the volume of polyphenols sample 100 mL, flowing rate 2.0 mL/min, elute ethanol concentration 30%, ethanol at pH 6.0, elute volume 250 mL, elution rate 2.0 mL/min. After eluted with AB-8 resin, the polyphenols purity reach 36.36%, which is approximately 4.8 times higher than the previous7.65%.

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Research On Fermentation Technology For Buckwheat Sweet Rice Wine By Tan-Fan Method, Wan Ping, Liu Hong, Tang Ling, Long Jianbing, Peng Lianxin Feb 2015

Research On Fermentation Technology For Buckwheat Sweet Rice Wine By Tan-Fan Method, Wan Ping, Liu Hong, Tang Ling, Long Jianbing, Peng Lianxin

Food and Machinery

With buckwheat rice and glutinous rice(1∶1) as raw material, and the optimum were determined through single factor test and orthogonal test fermentation technology for buckwheat sweet rice wine by tan-fan method as follow: the use level of jiuyao was 0.4%; the use level of the wheat starter was 5%; the add liquor alcohol content 45%vol, the use level of liquor: the raw material for 1∶1(V∶m), fermentation temperature 30 ℃, the primary fermentation time 11 d. Under the above condition, the produced buckwheat sweet rice wine, after storage had mellow taste and lubrication and special styles and it was yellow in …

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Preparation Of Salted Eggs With Low Salt, Su He, Yang Ruijin, Zhao Wei, Hua Xiao, Zhang Wenbin Feb 2015

Preparation Of Salted Eggs With Low Salt, Su He, Yang Ruijin, Zhao Wei, Hua Xiao, Zhang Wenbin

Food and Machinery

A two stage brining method for preparing salted eggs with low salt was investigated. The moisture and salt content of the egg white and egg yolk in the process of brining were measured. The oil-off ratio of the yolk of the salted eggs was measured, and the sensory quality of the salted eggs was comprehensively evaluated.The results showed that, when the two stage briningprocess in which duck eggs were preserved with 19% salt solution firstly,then switched to a low concentration of 3.5% salt solution was applied, the salt content of the salted egg white was 3.64%, 51.21% lower than the …

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Optimization Of Liquid Culture Medium For Fermenting Mycelial Flavone In Phellinus Igniarius, Xu Qian Feb 2015

Optimization Of Liquid Culture Medium For Fermenting Mycelial Flavone In Phellinus Igniarius, Xu Qian

Food and Machinery

Objective Phellinus igniarius is a kind of rare medicinal fungi, its flavone can be used as medicine. This research was to optimize liquid culture medium for flavone fermention.Methods Taking the mycelia flavone yield of Phellinus igniarius as index, the liquid culture medium was optimized with L9(34) orthogonal test. Results The optimal medium for high flavone yield established was A3B3C2D2: corn flour 3%+ wheat bran 7%, peptone 2%, KH2PO4 0.10%, MgSO4 0.15%, mycelia flavone yield of Phellinus igniarius was 212.35 mg/L. Conclusion Liquid culture medium …

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Optimization On Two Kinds Of Extraction Process For Sterol In Sesame Oil Deodorizer Distillate, Ma Suhuan, Wang Xuede, Li Menghua Feb 2015

Optimization On Two Kinds Of Extraction Process For Sterol In Sesame Oil Deodorizer Distillate, Ma Suhuan, Wang Xuede, Li Menghua

Food and Machinery

Explored the sesame oil deodorization distillate of two extraction methods of phytosterols. On the basis of single factor experiment with orthogonal experiment optimization for the solvent to extract for optimum process conditions were as followed, saponification time 3.5 h, saponification temperature 80 ℃, alkaline quantity 8.5 mL/0.5 g, and thetotal sterol content is 8.42%; Supercritical method to extract the best conditions were as followed: CO2 flow 20 L/h, 3 h extraction time, extraction pressure 25 MPa, extraction temperature 50 ℃, and thesterol extraction rate is 73.25%. Compared two methods of supercritical CO2 extraction method, the superior is better than the …

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Optimization On Conditions Of Protease Hydrolysis For Whey Protein, Sun Yang, Qian Fang, Zhao Lei, Liu Xiaohui, Mu Guangqing Feb 2015

Optimization On Conditions Of Protease Hydrolysis For Whey Protein, Sun Yang, Qian Fang, Zhao Lei, Liu Xiaohui, Mu Guangqing

Food and Machinery

With quadratic regression orthogonal rotational combination design, the conditions of whey protein enzyme hydrolysis were optimized. Established the orthogonal regression model which is about the degree of hydrolysis to three factors of temperature, time, enzyme dosage. Experiments showed under the conditions of temperature of 57 ℃, enzyme dosage of 8 214 U/g protein and hydrolysis time of 114 minutes, the degree of hydrolysis was the maximum, of 11.72%, which basically consistent with the model value.

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Effect Of Different Temperature Air Drying Conditions On Quality Of Thompson Seedless Grapes, Meng Yang, Liu Fengjuan, Wang Yuhong, Zhu Chunli, Huang Wenshu, Feng Zuoshan Feb 2015

Effect Of Different Temperature Air Drying Conditions On Quality Of Thompson Seedless Grapes, Meng Yang, Liu Fengjuan, Wang Yuhong, Zhu Chunli, Huang Wenshu, Feng Zuoshan

Food and Machinery

The effects of different temperatures on grape quality were studied by hot air drying, taken Turpan Thompson seedless grapes as material, which was treated by dry-promoter agent, and dried by hot air drying in 30 ℃, 35 ℃, 40 ℃, 45 ℃, respectively. The results showed that: in the process of drying seedless white grapes, the contents of ascorbic acid, titratable acidity, total phenol decreased, while browning was raised. Comprehensive comparison, hot air drying in 40 ℃ can prepare raisin better quality.

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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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Study On Stability Of Rice Beverage, Guo Jieli, Lu Shengmin, Xing Jianrong, Chen Jianbing, Tu Kang Feb 2015

Study On Stability Of Rice Beverage, Guo Jieli, Lu Shengmin, Xing Jianrong, Chen Jianbing, Tu Kang

Food and Machinery

Eleven kinds of different stabilizers and emulsifiers were applied to the research on the stability of rice beverage. Among which, four kinds with better stability effect were selected and used in the orthogonal test to improve the stability of rice beverage. The results indicated that the rice beverage had the highest stability with its precipitation rate 0.87% only and without stratification occurred after 3 weeks at room temperature when the amount of pectin, xanthan gum and monoglyceride were added 0.60%, 0.165% and 0.60% respectively. In addition, xanthan gum and pectin had significant（P<0.01 and P<0.05, respectively）, while monoglyceride and Span 40 did not have significant（P>0.05）effect on the stability of rice beverage. Comparatively, …

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