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Articles 4471 - 4500 of 5042
Full-Text Articles in Food Processing
Determination Of Streptomycin Residue By In Tomatoes By Synchronous Fluorescence Of Cdte Quantum Dots, Mao Yongqiang, Hu Meina, Li Na, Zhang Dan, Mao Jing
Determination Of Streptomycin Residue By In Tomatoes By Synchronous Fluorescence Of Cdte Quantum Dots, Mao Yongqiang, Hu Meina, Li Na, Zhang Dan, Mao Jing
Food and Machinery
Thioglycolic acid capped CdTe quantum dots (QDs) was prepared via hydrothermal synthesis method. Based on the synchronous fluorescence enhancement of CdTe QDs in the presence of streptomycin, a synchronous fluorescence method for the determination of streptomycin residue was established. Influence factors including pH value of buffer solution, concentration of CdTe QDs and reaction time were investigated. The samples were extracted with methanol by ultrasonic processing, and were added into the solution which was composed of 1.0 mL of CdTe quantum dots (3.5×10-5 mol/L) and 1.0 mL of Tris—HCl buffer solution (pH=6.0). After standing for 10 min, the synchronous fluorescence …
On-Line Detection Of Sugar Content Of Nanshui Pears By Vis/Nir Spectroscopy And Variable Selection Methods, Sun Tong, Jiang Shuiquan
On-Line Detection Of Sugar Content Of Nanshui Pears By Vis/Nir Spectroscopy And Variable Selection Methods, Sun Tong, Jiang Shuiquan
Food and Machinery
Sugar content (SC) is one of the important internal qualities of Nanshui pears. In this research, Visible/near infrared (Vis/NIR) spectroscopy was used to detect SC of Nanshui pears on-line. Transmission speed of Nanshui pears was 0.3 m/s, and USB4000 spectrometer was used to acquire the spectra of Nanshui pear samples in the wavelength range of 470～1 150 nm. Then three variable selection methods were used to select sensitive wavelength variables, and partial least squares (PLS) was used to develop calibration models of SC for Nanshui pears, also performance of calibration models was compared. The results indicate that Vis/NIR spectroscopy combined …
Determination Of Sugars And Polyols In Domestic And Imported Cigarette Brands With High Performance Liquid Chromatography, Guo Lei, Su Jiakun, Luo Juanmin, Xu Da, Shao Dengyin, Song Shiqing, Fan Linghui, Lu Huijun
Determination Of Sugars And Polyols In Domestic And Imported Cigarette Brands With High Performance Liquid Chromatography, Guo Lei, Su Jiakun, Luo Juanmin, Xu Da, Shao Dengyin, Song Shiqing, Fan Linghui, Lu Huijun
Food and Machinery
High performance liquid hromatography (HPLC) was developed to detect fructose, glucose, maltose, sucrose, glycerol, propylene glycol and sorbitol in tobacco. Samples were separated in Hi-Plex Ca cation ion exchange column with ultra pure water as mobile phase, refractive index detector as detector, and injection volume 15 μL, velocity of 0.4 mL/min, column temperature 80 ℃. The results show that the recoveries of sugars and polyols ranged from 97% to 108% with RSD of 0.89%～1.39% in the limit of detection of 1.5～2.0 mg/L. Meanwhile. Thirteen domestic and imported cigarette brands were analyzed by using this method. Results indicate that the propylene …
A Comparative Research On Detection Methods Of Procyanidins From Chestnut Shells, Wei Qin
A Comparative Research On Detection Methods Of Procyanidins From Chestnut Shells, Wei Qin
Food and Machinery
Determining the content of procyanidins from chestnut shells respectively with two kinds of methods. The average purity of purified product was 74.78% (RSD=0.99%) by using HPLC. Firstly optimizing molysite catalytic chromogenic condition of colorimetry to determine the colorimetric optimization of procyanidins from chestnut shells (CSPCs) by colorimetry with ferric ions as catalysis agent, on the basis of single-factor experiments, an orthogonal experimental design was employed, with Absorbance of extract as an index, to optimize four factors. The optimum colorimetric conditions were Fe3+ concentration of 0.01 g/mL, reaction time of 40 min, reaction temperature of 100 ℃, butanol-hydrochloric acid volume …
Optimization Of Extraction Process For Hs—Spme In Gc—Ms Of Volatile Compounds In Flavor Pickle Goose, Zhou Hengliang, Hu Yujiao, Li Cheng, Liu Aiping
Optimization Of Extraction Process For Hs—Spme In Gc—Ms Of Volatile Compounds In Flavor Pickle Goose, Zhou Hengliang, Hu Yujiao, Li Cheng, Liu Aiping
Food and Machinery
The optimal extraction fiber was selected by comparing the extraction effect of different extraction fiber. Under this condition, response surface methodology was employed to optimize HS—SPME extraction conditions for volatile components in flavor pickle goose. The effects of extraction temperature, extraction time and desorption time on the total of peak area and the total number of volatile substances. The volatile compounds in flavor pickle goose were determined through SPME—GC—MS. Results indicated that the optimal extraction conditions of flavor pickle goose was obtained as follows: extraction fiber 75 μm CAR/PDMS, extraction temperature 55 ℃, extraction time 53 min, desorption time 4 …
Optimizationon Determination Conditions For Aromatic Components Of Sichuan Xiaoqu Chinese Spirit, Wu Hechuan, Zhou Jian, Zhang Suyi, Ma Yingying, Yang Jiangang
Optimizationon Determination Conditions For Aromatic Components Of Sichuan Xiaoqu Chinese Spirit, Wu Hechuan, Zhou Jian, Zhang Suyi, Ma Yingying, Yang Jiangang
Food and Machinery
Headspace solid-phase microextraction (HS—SPME) and gas chromatography coupled with mass spectrometry (GC—MS) were used for the qualitative determination of aromatic components in Sichuan Xiaoqu Chinese spirit samples. The effect factors of HS—SPME were optimized, such as alcohol content in sample，sample volume in headspace glass vial, concentrations of sodium chloride, equilibrium temperature and time, desorption time. The best extraction performance was achieved under the following conditions: 20% vol alcohol content in sample，45% sample volume in headspace glass vial with addition of 0.1 g/mL sodium chloride, 30min equilibrium time at 45 ℃, 30 min headspace adsorption time. In this condition, there were …
Determination Of Bisphenol A In Canned Food By Hplc Method, Dai Huanhuan
Determination Of Bisphenol A In Canned Food By Hplc Method, Dai Huanhuan
Food and Machinery
The hollow fiber liquid phase microextraction high performance liquid chromatography (HF—LPME—HPLC) of bisphenol A in canned food were determined to establish a simple, fast and accurate detection method. Mainly use the two-phase hollow fiber (HF) of liquid phase microextraction (LPME) technology, combined with high performance liquid chromatography to the determination of bisphenol A (BPA) content, so as to realize the optimization of the extractant, sample solution pH, extraction temperature, extraction time and stirring rate and other basic data parameters optimization,The results of the study show that: to octanol as the extractant, the selection of the determination of food sample solution …
Accumulation And Migration Regularity Of Heavy Metals In Plankton And Aristichthys Nobilis, Lu Weiya, Li Jie, Xue Minmin, Yang Mengxin, Liu Jiayu
Accumulation And Migration Regularity Of Heavy Metals In Plankton And Aristichthys Nobilis, Lu Weiya, Li Jie, Xue Minmin, Yang Mengxin, Liu Jiayu
Food and Machinery
Development of mineral resources along Xiang River has brought serious pollution of heavy metals. What’s more, heavy metals migrate from environment into organism which bring a consequence of security threat. Studied the pollution situation and migration regularity of 7 kinds of heavy metals in water,sediment,plankton and aristichthys nobilis. The results showed that: The concentration of heavy metals in water were below the first class standard limit value of the national surface water environment quality; The pollution degree of heavy metals in sediments were found with the order: Cd>Zn>Pb>Cu>Cr>As>Hg, and the comprehensive pollution grading had …
Design Ideas Andanalysis On Application Prospects Of Potato Starch Processing Machine, Li Shuhua, Wang Kai, Yan Zehua
Design Ideas Andanalysis On Application Prospects Of Potato Starch Processing Machine, Li Shuhua, Wang Kai, Yan Zehua
Food and Machinery
In this paper, analyzes the status quo of China's potato starch processing, in view of potato planting more dispersed and intolerance storage features, a machine design ideas was put for small potato starch processing, to avoid the traditional potato starch factory wastewater concentration of waste pollution problem, and its application prospect was analyzed.
Design Of Egg Fruit Automatic Processing Device Based On Principle Of Servo, Zhang Zhi, Wang Yumo, Zhang Yan, Ren Xibao
Design Of Egg Fruit Automatic Processing Device Based On Principle Of Servo, Zhang Zhi, Wang Yumo, Zhang Yan, Ren Xibao
Food and Machinery
Based on the principle of servo, an egg fruit automatic processing device with theoretical computational analysis and structure overall design was designed, . Experimental studies showed that egg fruit automatic processing device,based on the principle of servo, could process fresh fruit 1.1 t averagely per hour, and its obtaining rate of juice reached 28%. Juice, with high quality and purity, presented little foreign flavor. Rate of peel collection was up to 97%, and 26% energy consumption lower than that of P6G-300 type machine. It also obtained self-adaptive ability, thus could separate out juices of high quality in a rapid speed, …
Design Of Rubber Fruit Sheller, Zhao Hua, Wang Tao, He Zhuoliang
Design Of Rubber Fruit Sheller, Zhao Hua, Wang Tao, He Zhuoliang
Food and Machinery
In order to realize the mechanized shelling operation and improve the shelling efficiency in rubber fruit processing, a sheller mechine was developed. The shelling principle of the proposed mechanism is based on the ripping and rubbing effects produced by the compression and shearing action together. The shelling unit comprises cutting means, pressing means and separating means. The rubber fruit to be shelled fall into the cutting unit by gravity and are shelled by cutting and squeezing action. The shelled kernels and the broken shell drop to the separating means to be separated. The shelling machine is simple, easy to operate …
Establishment Of Model On Growth/No Growth Boundary Of Staphylococcus Aureus Based For Three Factors, Zhao Xueguang, Li Xueying, Yang Xianshi
Establishment Of Model On Growth/No Growth Boundary Of Staphylococcus Aureus Based For Three Factors, Zhao Xueguang, Li Xueying, Yang Xianshi
Food and Machinery
Establishes growth/no growth model of Staphylococcus aureus in the factors of temperature, pH and salt concentration, by R, a software for statistical analysis. The P value was obtained by the model for model parameter values were below 0.01, so reached highly significant. When the temperature at 10 ℃ to 25 ℃, the pH at 4.5 to 5.5, the Sodium chloride salt concentration from 0.5% to 14.5%, each single factor’s effect on Staphylococcus aureus’ growth/no growth was significant, and three factors affected collaborative in other selected range of values.
A Comparative Study On Quality Of Green Radish Treated By Pe Film And Micro-Perforated Film At Cold Storage, Wu Haiqing, Zhen Runying, He Xinyi, Sun Guibao
A Comparative Study On Quality Of Green Radish Treated By Pe Film And Micro-Perforated Film At Cold Storage, Wu Haiqing, Zhen Runying, He Xinyi, Sun Guibao
Food and Machinery
In order to investigate the effect of the packing materials on the storage quality of green radish, the main physical physics and chemistry indicators and sensory indexes of Weiqing radish were compared at (2.0±0.5) ℃, which treated by the polyethylene film (PE) and micro-perforated film. The results showed that, the contents of vitamin C, acidity, soluble solids content and weight loss rate of the treated by micro-perforated film were higher than those of the PE film group. The amylase activity, contents of reducing sugar and nitrite in the treatment of PE film were higher than those in micro-perforated group. The …
Preparation And Properties Of Chitosan/Paraben Composite Films, Liu Jing, Hu Changying, Zeng Shaofu
Preparation And Properties Of Chitosan/Paraben Composite Films, Liu Jing, Hu Changying, Zeng Shaofu
Food and Machinery
The influence of different concentration of paraben on properties of chitosan/paraben composite films was studied. The structure characterizations of films were characterized by FT-IR and SEM. Transmittance, color, mechanical properties, water vapor permeability, swelling degree and antibacterial properties were also tested. Results: with the increasing of concentration of paraben, the transmittance of composite film decreased and the color became yellow. The highest tensile strength was 37.0 MPa, and the elongation at the break was 55% when the concentration of paraben were 5%(WT) and 25%(WT), respectively. The water vapor permeability was 7.5×10-14 g/(m2·s·Pa) when concentration of paraben was …
Study On Dynamics Of Atp-Related Compounds And Freshness Of Grass Carp Muscles Of During Storage, Ouyang Fangfang, Wang Jianhui, Chen Qi, Wang Faxiang, Li Xianghong, Y Ujian, Liu Yongle
Study On Dynamics Of Atp-Related Compounds And Freshness Of Grass Carp Muscles Of During Storage, Ouyang Fangfang, Wang Jianhui, Chen Qi, Wang Faxiang, Li Xianghong, Y Ujian, Liu Yongle
Food and Machinery
In order to clarify the relationship between muscle quality and ATP-related compounds of grass carp muscle chilled storaged at 4 ℃, ATP-related compounds of grass carp muscle was investigated using high -performance liquid chromatography (HPLC), and K value was calculated. The results showed that the variation tendency of ATP-related compounds of dorsal and abdominal muscle in grass carp was similar during chilled storage. IMP contents were increased at first and then decreased. Hx and HxR contents increased continuously. K values of dorsal and abdominal muscle of fresh grass carp were 7.72% and 7.78%. The fish began to decay when K …
Effect Of Different Harvest Dates On Qualities Of Juglans Siggillata L., Wang Jianyou, Liu Fenglan, Mao Jinmei, Han Hongwei
Effect Of Different Harvest Dates On Qualities Of Juglans Siggillata L., Wang Jianyou, Liu Fenglan, Mao Jinmei, Han Hongwei
Food and Machinery
In order to study and analyze the effect of different dates on qualities of walnut (Juglans siggillata L.), main qualities of wen 185, xin 2, zha 343 were determined and analyzed on September first, tenth, twentieth, thirtieth and October tenth 2014. The results showed that the contents of reducing sugar, fat and protein in wen 185, xin 2 and zha 343 increased and reached the peak on October tenth. The contents of Vitamin E and ash of walnuts were comparatively high, and less moisture was lost. Over all, there were significant differences between nutrients in every single specie, as well …
Optimization On Compound Solvent Extraction Of Oat Bran Oil And Its Antioxidants Analysis, Yuan Ruling, Wang Ren, Wang Li, Luo Xiaohu, Li Yongfu, Li Yanan, Chen Zhengxing
Optimization On Compound Solvent Extraction Of Oat Bran Oil And Its Antioxidants Analysis, Yuan Ruling, Wang Ren, Wang Li, Luo Xiaohu, Li Yongfu, Li Yanan, Chen Zhengxing
Food and Machinery
In order to obtain higher antioxidant activities of oat bran oil, used n-hexane and ethanol as extraction solvent were seleted as the extracting solvents. The effects of volume ratio of n-hexane to ethanol, mass ratio of extraction solvent to oat bran, extraction time and temperature on the yield and the antioxidant activities of oat bran oil were investigated. The result showed that the optimum extraction conditions of oat bran oil were volume ratio of n-hexane to ethanol 1∶1, the liquid-solid 8∶1 (V/m), extraction time 2 h, extraction temperature 50 ℃; In this condition, the yield and the IC50 of …
Isolation And Identification Of Polyphenols From Lens Culinaris Medik, Liu Xiangyu, Zhao Pei, Yan Yali, Liu Jianfu, Chen Qingsen
Isolation And Identification Of Polyphenols From Lens Culinaris Medik, Liu Xiangyu, Zhao Pei, Yan Yali, Liu Jianfu, Chen Qingsen
Food and Machinery
Using organic solvent method to extract polyphenols in lentils, the extraction process was optimized by making response surface experiment. Results of the study indicated that, when the mass ratio of solid and solvent was 190︰1 (V︰m); the temperature was 82.60 ℃; the concentration of acetone was 12.96%, a better extraction effect could be obtained, and the average extraction rate could reach 26.94%(m/m). High performance liquid chromatography (HPLC) analysis has showed that the polyphenols of lentils which extracted by this method were mainly composed of vanillin, p-coumaric acid, rutin and quercetin.
Optimization Of Fermentation Conditions For Preparation Of Antioxidant Peptides From Yak Blood Antioxidant Peptides With Bacillus Subtilis, Du Xin, Xiao Lan, Li Cheng, Wen Xin, Tian Tian, Zhou Hengliang, Song Likun, Liu Jing, Fan Yinyi
Optimization Of Fermentation Conditions For Preparation Of Antioxidant Peptides From Yak Blood Antioxidant Peptides With Bacillus Subtilis, Du Xin, Xiao Lan, Li Cheng, Wen Xin, Tian Tian, Zhou Hengliang, Song Likun, Liu Jing, Fan Yinyi
Food and Machinery
In order to optimize fermentation conditions for production preparation of Yak blood antioxidant peptides with Bacillus subtilis, ·OH scavenging rate was taken as index to analyze the effects of fermentation time, inoculum concentration, substrate concentration on the antioxidant result with response surface methodology. The optimum fermentation conditions were determined as followsfollowed: 75 g/L of substrate concentration, 69.5 h of fermentation time, 2.5%(V/V) of inoculum concentration. Under such conditions, the ·OH scavenging rate was 74.48%, which was close to the theoretical value of 75.77%. Eventually, the content of peptides in fermented supernatant was 2.31 mg/mL.
Preparation Of Angiotensin Converting Enzyme(Ace) Inhibitory Peptides Derived From Enzymatic Hydrolysate Of Crucian By-Products, Zhou Xiaoqing, Luo Lijuan, Huang Feilong, Huang Ganhui
Preparation Of Angiotensin Converting Enzyme(Ace) Inhibitory Peptides Derived From Enzymatic Hydrolysate Of Crucian By-Products, Zhou Xiaoqing, Luo Lijuan, Huang Feilong, Huang Ganhui
Food and Machinery
In this study, byproducts of crucian were used as the raw materials to prepare angiotensin converting enzyme (ACE) inhibitory productsthrough enzyme hydrolysis. On the basis of the inhibitory rate of hydrolysate, pepsin was identified as the optimal enzyme from alkaline protease, flavor protease, neutral protease, trypsin, papain, and pepsin. On the basis of single factor experiment, the optimal hydrolysate conditions of crucian were obtained through Box-Benhnken central combination design and RSM. Simulating the prediction model of quadratic equation, the optimal enzymatic hydrolysate conditions were liquid-material ratio of 1∶4.4(m∶V), hydrolysis concentration of [E]/[S]=521 U/g, hydrolysis time of 5.3 h. Under the …
Effects Of Pulverization Treatment On Aqueous Enzymatic Extraction Of Camellia Seed Oil, Xie Bin, Yang Ruijin, Gu Jiao
Effects Of Pulverization Treatment On Aqueous Enzymatic Extraction Of Camellia Seed Oil, Xie Bin, Yang Ruijin, Gu Jiao
Food and Machinery
The effect of pulverization treatment on the yield of Camellia seed oil and the stability of emulsion formed during the aqueous enzymatic extraction was investigated. The result showed that when the particle size of Camellia seed reached to 37.92 μm by hammer mill, the yield of total oil and free oil reached 96.85% and 91.34% respectively. However, further pulverization of the Camellia seed had no significant change on the particle size, but the amount and stability of emulsion increased, resulting in a serious loss of the oil yield and an increase in the difficulty for the following demulsification process. There …
Preparation Of Lyophilized Powder Of Anthocyanins Liposomefrom Black Rice Bran, Zhou Xiyun, Wu Qiyue, Feng Suolan, Liu Qin
Preparation Of Lyophilized Powder Of Anthocyanins Liposomefrom Black Rice Bran, Zhou Xiyun, Wu Qiyue, Feng Suolan, Liu Qin
Food and Machinery
The powder of black rice bran anthocyanins liposome (proliposome) was prepared by lyophilized methods. The effects of pre-frozen temperature and different protectants of mycose, sucrose, mannitol on the qualities of lyophilized anthocyanin liposome were investigated by inspecting the leakage rate, particle size and Zeta potential of reconstituted liposome. The results showed that the pre-frozen temperature had no significant effect on the qualities of lyophilized liposome. The leakage of reconstituted liposome were decreased by using protectant mycose or sucrose alone, and reached lowest value of 16.64% and 12.50% respectively by control the mass ratio between soybean lecithin and protectant at 3∶1. …
Effects Of Whole Wheat Flour On Qualities Of Shi Mei Pan Xiang Bing (Smpxb) Dough And Product, Yu Yafang, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Effects Of Whole Wheat Flour On Qualities Of Shi Mei Pan Xiang Bing (Smpxb) Dough And Product, Yu Yafang, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The effects of whole wheat flour (WWF) on the qualities of Shi Mei Pan Xiang Bing (SMPXB) dough and product were investigated in this research. Briefly, the refined wheat flour in the SMPXB recipe was substituted by WWF at different level, and their properties had been measured. The optimal formula for producing WWF SMPXB was obtained by sensory evaluation. The results showed when the refined wheat flour were whole substituted by the WWF, water absorption (WA) increased by 9.5%, the development time (DDT) and farinograph quality number (FQN) raised by 3.9 and 4.5 times, respectively. Compared with the control, the …
Effects Of Transglutaminase On Qualities Of Buckwheat Noodles, Wei Xiaoming, Guo Xiaona, Zhu Kexue, Peng Wei, Zhou Huiming
Effects Of Transglutaminase On Qualities Of Buckwheat Noodles, Wei Xiaoming, Guo Xiaona, Zhu Kexue, Peng Wei, Zhou Huiming
Food and Machinery
Addition of transglutaminase (TG) was used to improve the quality of buckwheat noodles. The effect of TG on the water absorption, cooking loss, texture properties and microstructure of buckwheat noodles was investigated, as well as protein polymerization and the mechanism impacting on the quality of noodles by SDS—PAGE and SE—HPLC. The results indicated that addition of TG significantly (P < 0.05) decreased the water absorption and cooking loss of noodles, increased the hardness and tensile force. When adding 0.01% TG, the lowest cooking loss of buckwheat noodles was obtained. In addition, with the increase of TG, RVA viscosity properties of buckwheat noodle flour increased except for breakdown. Furthermore, an obvious decrease in the intensity of the protein bands with lower molecular weight was observed in SDS—PAGE patterns and the SDS extractable protein decreased, which demonstrated that TG promoted the protein cross-linking in the buckwheat noodles. And a tight and continuous protein network was observed by CLSM, which made the starch granules be well embedded in it and thus impacted the quality of buckwheat noodles.
Effect Of Whole Wheat Flour On Quality Of Instant Fried Noodles, Cao Xinlei, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Effect Of Whole Wheat Flour On Quality Of Instant Fried Noodles, Cao Xinlei, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The wheat flour was partly replaced by whole wheat flour (WWF) to make the instant fried noodles, the influence of WWF on the rheological property, texture, color, oil content and rehydration time of instant fried noodles had been studied. The RVA results showed that peak viscosity, minimum viscosity and final viscosity were significantly and negatively correlated to the replacement of WWF. With increasing amount of WWF, instant fried noodles’ hardness, chewiness and resilience decreased, while adhesiveness increased. WWF darkened the surface color of the noodles, and the rehydration time was extended from 390 s to 600 s when the content …
Study On Stability Of Monascus Pigment In Production Process Of Red Sweet Rice Wine, Li Yongbo, Xiao Guoxue, Ma Yuan
Study On Stability Of Monascus Pigment In Production Process Of Red Sweet Rice Wine, Li Yongbo, Xiao Guoxue, Ma Yuan
Food and Machinery
Monascus-rice was prepared through solid-state fermentation, and red pigment was extracted in nature . Taking the color value as the index, the effects were studied, including light, temperature, heating time and metal ions on the stability of Monascus pigment. The results showed: The order of the lighting effect on the stability of Monascus pigment was: Light > UV >dark. The influence of light on the stability of Monascus pigment was the most obvious; In addition, with the increasing of temperature, the stability of Monascus pigment was worse. Meanwhile, with the longer heating time, the color value loss was more. Among metal …
Inspection And Construction Of Green Food Network Marketing Pattern In China, Zhang Qiankun
Inspection And Construction Of Green Food Network Marketing Pattern In China, Zhang Qiankun
Food and Machinery
The Internet marketing model based on the Internet is not restricted by region and the information communication is convenient and cheap. Today, internet is becoming more and more popular. Through the review of Chinese green food marketing model, many problems can be found. Although the network marketing of green food in our country has been a great development. But, the problems still exists such as the internet technology under developed, the legal system construction of imperfection, the single means of network marketing, high price, unreasonable structure etc.. Therefore, it is necessary by strengthening the legal construction of the infrastructure of …
Study On Problems And Suggestions From The Development Of China Food Industry Tourism——An Analysis Of Changsha Food Industry Tourism, Zhu Fang
Food and Machinery
Development of Chinese food industry tourism nowadays possesses a series of advantages and profound necessity. Facing good prospects, food industry tourism yet confronts problems from of the development environment, concept, design of product development, and team construction. Through analyzing the food tourism mode of Changsha, in the future, developing food tourism needs explore useful ways on policy, environment, products and staff.
Research Advance On Ecological Packaging Materials Of Chinese Spirits, Yu Yougui, Cao Zhihua, Yang Beibei, Zeng Hao
Research Advance On Ecological Packaging Materials Of Chinese Spirits, Yu Yougui, Cao Zhihua, Yang Beibei, Zeng Hao
Food and Machinery
The breakthrough and development of the packaging of Chinese spirits depended largely on the innovation and upgrading of packaging material. Ecological packaging materials must firstly be selected to achieve ecological packaging of Chinese spirits. The necessity, basic characteristics, classification and development trend of ecology packaging material of Chinese spirits were introduced. The realization of ecological packaging materials of Chinese spirits would help to promote the health of consumers and the protection of ecological environment. The ecological packaging material of Chinese spirits has 4 basic characteristics, including the characteristics of excellent protecting products, good processing and use, excellent visual design and …
Preparation Of Microcapsules Encapsulating Orange Essential Oil By Complex Coacervation, Chen Linhao, Shan Yang, Li Gaoyang, Fu Fuhua
Preparation Of Microcapsules Encapsulating Orange Essential Oil By Complex Coacervation, Chen Linhao, Shan Yang, Li Gaoyang, Fu Fuhua
Food and Machinery
Taking gum Arabic and gelatin as wall material, orange essence as core materials, the globular multi-core orange microcapsules was prepared by adopting compound condensation. Several probolems were studied, including wall material ratio , the core wall ratio, pH, types of curing agent, adding quantity on production rate , efficiency of microcapsules microcapsule, and the influence of microcapsule loading capacity. By the response surface test, the results showed that the ratio of gelatin and Arabic gum was 1.1∶1.0 (m∶m), core wall ratio was 2.2∶1（m∶m）, pH 3.6, curing agent content was 0.16%, the microcapsules of highest loads effectively was 73.16%.