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Articles 1981 - 2010 of 4759
Full-Text Articles in Food Processing
Design Of High Bag Palletizing Machine Based On Synchronized Belt Drive, Zhang Jian-Qiang, Chen Xing, Liu Zhi-Peng
Design Of High Bag Palletizing Machine Based On Synchronized Belt Drive, Zhang Jian-Qiang, Chen Xing, Liu Zhi-Peng
Food and Machinery
In order to obtain the high-speed and stable automatic stacking, a high-position automatic stacking of bagged materials was designed, by using synchronous pulley and chains. The parameters and stacking requirements of the bagged materials were explained, and the stacking mechanism was presented based on synchronous belt driving. The working principle of the automatic stacking was shown, and the stacking mechanism through analysis and calculation were determined. Finally, the static analysis of the stacker spindle, based on SolidWorks Simulation, was carried out, and the simulation results showed that the design could meet the requirements.
R&D And Application Evaluation Of A Reconstituted Cut Tobacco Cutting-Winnowing System, Song Wei-Min, Xiao Hui, Li Chun-Guang, Hu Hong-Shuai, Zu Meng-Meng, Zhang Jun-Ling, Li Shu-Fang
R&D And Application Evaluation Of A Reconstituted Cut Tobacco Cutting-Winnowing System, Song Wei-Min, Xiao Hui, Li Chun-Guang, Hu Hong-Shuai, Zu Meng-Meng, Zhang Jun-Ling, Li Shu-Fang
Food and Machinery
Designed a reconstituted cut tobacco cutting-winnowing system. The system is constituted of feeding apparatus, cutting apparatus and winnowing apparatus. The system adopts integration design, twice-cutting apparatus, integrated blade, flywheel and back-taper air separator. The tobacco shred is cut by using the speed difference between the fast and slow knife discs to form a "cut" effect, and purification and dust removal is done by system sealing and air selection and air supply system. Compared to before the cut, twice-cutting design make a 29.06% decrease of long cut tobacco (length ＞20 mm) and a 0.12% increase of scrap tobacco (length ＜ 5 …
Detections Of Dust Proof, Water Proof And Oil Proof On Packaging Film Of Deoxidizer For Food, Zhou Cong, Wan Fu, Liu Zhao, Zhao Jin-Yao, Kang Feng, Xu Liang
Detections Of Dust Proof, Water Proof And Oil Proof On Packaging Film Of Deoxidizer For Food, Zhou Cong, Wan Fu, Liu Zhao, Zhao Jin-Yao, Kang Feng, Xu Liang
Food and Machinery
In this paper, the test methods of dust-proof, water-proof and oil-proof properties of deoxidizer packaging film for food were studied. The microscope observation method was used to test the dust-proof performance, and the folding box observation method was used to test the water-proof and oil-proof performance. After optimization, the test conditions were as follows: for dust-proof test, use a microscope to observe whether there is a straight hole; for water-proof test, use 10 mL, 0.08% sodium dodecyl benzene sulfonate aqueous solution at room temperature; for oil-proof test, use 5 mL, 60 ℃ olive oil; take the leakage time as the …
The Application Of Quadratic Culture In Local Food Packaging And Brand Building, Gao Deng-Ming
The Application Of Quadratic Culture In Local Food Packaging And Brand Building, Gao Deng-Ming
Food and Machinery
At present, the development of local food industry presents a slow situation, which can effectively solve the problem of local food packaging and brand, among which, the use of ACG (mobile roaming) quadratic element culture optimization and innovation of local food packaging has its important value. At the same time, in the design of it, should pay attention to the regional cultural characteristics, display brand and emphasize the sense of experience, so as to enhance the connotation and practicability of packaging design.
Effect On The Cold Sterilization Of Areca Catechu Packaging Products By High Voltage Electric Field And Cold Plasma, Cao Li-Na, Zhang Jian-Hao, Wang Xiao-Ting, Wei Qiao-Yun, Wang Yi-Yue, Yan Wen-Jing
Effect On The Cold Sterilization Of Areca Catechu Packaging Products By High Voltage Electric Field And Cold Plasma, Cao Li-Na, Zhang Jian-Hao, Wang Xiao-Ting, Wei Qiao-Yun, Wang Yi-Yue, Yan Wen-Jing
Food and Machinery
Response surface methodology was used to explore the sterilization efficiency of areca catechu by working frequency, voltage, time and oxygen ratio of high voltage electric field. The results showed that within a certain range, the sterilization rate increased significantly with the increase of working frequency, voltage and time (P＜0.05). When the frequency was higher than 100 Hz and the time exceeded 150 s, the sterilization rate did not change significantly (P＞0.05). Regression analysis results showed that the increase of frequency was positively correlated with the changes of voltage and time critical values (R2=1), indicating that frequency, voltage and …
Effects Of Preharvest Different Preservatives Spraying On Postharvest Storage Quality Of Blueberry, Cao Sen, Ji Ning, Ba Liang-Jie, Ma Chao, Wang Hong, Yao Xiu-Dan, Wang Rui
Effects Of Preharvest Different Preservatives Spraying On Postharvest Storage Quality Of Blueberry, Cao Sen, Ji Ning, Ba Liang-Jie, Ma Chao, Wang Hong, Yao Xiu-Dan, Wang Rui
Food and Machinery
Powderblue blueberry fruits were sprayed (800 mg/L Natamycin, 1 000 mg/L ε-Polylysine, 800 mg/L Chitosan) before harvest. The four groups of fruits were stored at low temperature (0.5±0.5) ℃ and the physiological indexes of the four groups were determined. The results showed that: compared with the control(CK), the different preservation could reduce the increase of fruit decay rate, delay the decrease of fruit firmness, soluble solids, titratable acid content and anthocyanin content, inhibit the respiration rate and ethylene production rate of fruit. The POD、CAT、LOX and APX were effectively maintained. The mold and yeast counts of blueberry were better reduced. The …
Effect Of Electrolyzed Ozone Water On The Quality Of Fresh-Cut Lotus Root, Tang Qian, Liu Yong-Le, Liu Xiang-Ru, Yu Jian, Wang Fa-Xiang, Li Xiang-Hong
Effect Of Electrolyzed Ozone Water On The Quality Of Fresh-Cut Lotus Root, Tang Qian, Liu Yong-Le, Liu Xiang-Ru, Yu Jian, Wang Fa-Xiang, Li Xiang-Hong
Food and Machinery
In order to improve the commodity value of fresh-cut lotus root and prolong the shelf life, this study analyzed the effects of electrolyzed ozone water on the total colony count, weight loss rate, total acid content, soluble solids content, hardness and color of fresh-cut lotus root during cold storage. The results showed that the increase of total colony count and weight loss rate was inhibited by ozone water treatment, which was only 37.84% and 52.54% of control group, respectively, after 12 days of cold storage. The decline of total acid content in ozone group was also inhibited but its initial …
Preparation Of Ink Melanin From Sepia Esculenta By Ultrasound-Assisted And Its Protective Effects On Oxidative Damage In Caco-2 Cells, Zhang Jing-Yu, Xie Wan-Cui, Che Hong-Xia, Yang Xi-Hong
Preparation Of Ink Melanin From Sepia Esculenta By Ultrasound-Assisted And Its Protective Effects On Oxidative Damage In Caco-2 Cells, Zhang Jing-Yu, Xie Wan-Cui, Che Hong-Xia, Yang Xi-Hong
Food and Machinery
In order to investigate the protective effect of Sepia esculenta ink melanin on the oxidative damage of human cloned colon adenocarcinoma cells (Caco-2), the ultrasound-assisted method was used to prepare Sepia esculenta ink melanin and its structure characterization and antioxidant capacity were measured. In this study, 150 μmol/L tert-butyl hydrogen peroxide (TBHP) was used to induce the oxidative damage model of Caco-2 cells, and the cell survival rate was determined by the MTT method, as well as the activity of superoxide dismutase (SOD) and malondialdehyde (MDA) in cells were determined. The experimental results showed that the melanin extracted by ultrasound …
Preparation Of Polysaccharde Liposomes From Bettila Striata And Their Effects On Tyrosinase Activity, Kong Ling-Yue, Xiang Hua, Tang Ke-Hua, Dong Ai-Wen, Tang Zhong-Hai
Preparation Of Polysaccharde Liposomes From Bettila Striata And Their Effects On Tyrosinase Activity, Kong Ling-Yue, Xiang Hua, Tang Ke-Hua, Dong Ai-Wen, Tang Zhong-Hai
Food and Machinery
Nano-liposome method was used to prepare high-content polysaccharide liposomes from Bettila striata, and the interaction mechanism between them and tyrosinase were studied. The results showed that the average particle size of the prepared polysaccharide liposomes was 5.72 μm and the particle size distribution was uniform; when the concentration was 12.8 mg/mL, the inhibition rate of these polysaccharide liposomes on tyrosinase activity was 51%, and the half inhibitory concentration was 11.56 mg/mL. Spectral analysis showed that the polysaccharide liposomes from B. striata could interact with tyrosinase, with the binding constant of 6.58×105 L/mol; the fluorescence quenching mechanism was mainly static …
Optimization Of Ultrasonic-Assisted Extraction Process And Analysis Of Fatty Acid Composition Of Panicum Miliaceum L. Shell Oil, Miao Xin-Yue, Zhu Dan, Yan Fei-Xiang, Niu Guang-Cai, Wei Wen-Yi, Zhu Li-Bin
Optimization Of Ultrasonic-Assisted Extraction Process And Analysis Of Fatty Acid Composition Of Panicum Miliaceum L. Shell Oil, Miao Xin-Yue, Zhu Dan, Yan Fei-Xiang, Niu Guang-Cai, Wei Wen-Yi, Zhu Li-Bin
Food and Machinery
The n-hexane was used as extraction solvent, and the ultrasonic-assisted extraction parameters of Panicum miliaceum L. shell oil were optimized by response surface methodology based on the single factor experiment of ultrasonic power, liquid-solid ratio, extraction time and extraction temperature. The results showed that the optimum extraction parameters were as follows: the ultrasonic power was 400 W, the liquid-solid ratio was 12∶1 (mL/g), the extraction temperature was 70 ℃, and the extraction time was 50 min, and the yield of Panicum miliaceum L. shell oil reached 6.95% under the optimal condition. Five kinds of fatty acids were identified by GC, …
Analysis Of Active Compounds, Antioxidant Activity And Correlation In Different Parts From Ficus Tikoua Bur., Yang Xiu-Qun, Xie Guo-Fang, Wu Qian, Chen Lian, Chen Jia, Liu Yong-Ling
Analysis Of Active Compounds, Antioxidant Activity And Correlation In Different Parts From Ficus Tikoua Bur., Yang Xiu-Qun, Xie Guo-Fang, Wu Qian, Chen Lian, Chen Jia, Liu Yong-Ling
Food and Machinery
To investigate the bioactive compounds and antioxidant activity of vine, leaves and fruits of the Ficus tikoua Bur. in Guizhou Province, the phenolic compounds, vitamin C, total phenols, total flavonoids were analyzed. Antioxidant activity was evaluated by total reducing power assay (TRPA), free radical scavenging capacity of ABTS+· (ABTS) and ferric ion reducing antioxidant power(FRAP) method in vitro, and Pearson correlation analysis was conducted. The results indicated that the contents of bioactive compounds and antioxidant activity were significantly different between the vine, leaves and fruits (P＜0.05). The content of total phenols and flavonoids in vine was significantly higher …
Extraction And Antioxidant Activities Of Polyphenol From Magnolia Kwangsiensis Figlar & Noot. Branch, Zheng Yan-Fei, Zhang Qiang, Lan Liang-Mei, Xu Jian-Ben, Huang Qiu-Ping, Lin Yi-Na
Extraction And Antioxidant Activities Of Polyphenol From Magnolia Kwangsiensis Figlar & Noot. Branch, Zheng Yan-Fei, Zhang Qiang, Lan Liang-Mei, Xu Jian-Ben, Huang Qiu-Ping, Lin Yi-Na
Food and Machinery
The extraction of polyphenols from the branches of Magnolia kwangsiensis figlar & noot. (M. kwangsiensis) was studied by ultrasonic-assisted extraction. The extraction condition was optimized by response surface methodology. The antioxidant activities of M. kwangsiensis branch polyphenols were evaluated in aspect of total antioxidant activity, DPPH· scavenging activity and ·OH scavenging effect. Results showed the optimum conditions were acetone concentration 67%, liquid-solid ratio 22 (mL/g), extraction time 20 min, and the yield of polyphenols reached 1.45%. The polyphenols from the branches of M. kwangsiensis had certain total antioxidant activity, but had good scavenging effects on DPPH· and ·OH.
Effect Of Vacuum Extrusion On The Quality And Function Of Coarse Cereal Noodles, Yan Mei-Jiao, Li Yun-Long, Li Hong-Mei, Yi Xin, Sun Yuan-Lin, Zhao Lin
Effect Of Vacuum Extrusion On The Quality And Function Of Coarse Cereal Noodles, Yan Mei-Jiao, Li Yun-Long, Li Hong-Mei, Yi Xin, Sun Yuan-Lin, Zhao Lin
Food and Machinery
In order to explore the effect of vacuum extrusion on the noodles, the nutritional components, quality analysis and functional evaluation of the vacuum extruded coarse cereal noodles, common extruded coarse cereal noodles and wheat flour noodles were carried out. The results showed that the effect of vacuum extrusion on the nutritional composition and functional characteristics of noodles was not significant (P＞0.05); Compared with normal-pressure extruded multi-grain noodles, the vacuum-extruded ones had good texture characteristics with a smooth surface, showing teeth non-sticky. The content of total phenols, total flavonoids, rutin and quercetin in the multigrain noodles was significantly higher than that …
Effects Of Physical Properties Of Raw Material Flour On Quality Of Fresh Rice Noodles, Tao Xiang-Lin, Wu Yue-Hui, Wei Ying-Juan, Tang Zhen-Xing, Yuan Jie, Xie Jun, Tang Han-Jun
Effects Of Physical Properties Of Raw Material Flour On Quality Of Fresh Rice Noodles, Tao Xiang-Lin, Wu Yue-Hui, Wei Ying-Juan, Tang Zhen-Xing, Yuan Jie, Xie Jun, Tang Han-Jun
Food and Machinery
Three varieties of indica rice with significant difference in amylose and protein content were selected as the research materials. The fresh rice noodles was processed by production line with a capacity of 1 200 kg/h after size mixing (material liquid ratio 11.5). The physical properties of raw material flour were prepared by dry milling, airflow ultrafine pulverizing and water milling were analyzed by SEM, laser particle size analyzer, DSC and texture analyzer, the relationship between physical properties and quality of fresh rice noodles were discussed. Results: There was significant difference in the size of raw material flour prepared by different …
Application Of Lactobacillus Plantarum In Improving The Quality Of Tobacco Leaves From Different Regions, Qin Ming-Juan, Chen Sen-Lin, Zhao Qiang-Zhong, Peng Chen, Jin Bao-Feng, Tao Hong
Application Of Lactobacillus Plantarum In Improving The Quality Of Tobacco Leaves From Different Regions, Qin Ming-Juan, Chen Sen-Lin, Zhao Qiang-Zhong, Peng Chen, Jin Bao-Feng, Tao Hong
Food and Machinery
Single factor combined with orthogonal test was employed to optimize the best technology for fermentation of tobacco leaves by Lactobacillus plantarum in this study. The chemical components, aroma substances and sensory evaluation of fermented tobacco leaves were analyzed. The optimal fermentation technology of tobacco leaves by L. plantarum was achieved when the addition of L. plantarum, glucose syrup and soy protein peptide was 0.80‰, 5.0‰, and 0.05‰ respectively, with fermentation for 8 days. The starch content of tobacco leaves decreased to the most significantly, and 9 kinds of new volatile aroma substances were detected. The content of nicotine decreased …
Characteristic Analysis Of Heat-Not-Burn Cigarette Tobacco Materials, Yang Xue-Yan, Wen Guang-He, Li Feng, Rao Guo-Hua, Ken Sheng-Ye, Duan Qin, Jin Yun-Feng, Gao Chao
Characteristic Analysis Of Heat-Not-Burn Cigarette Tobacco Materials, Yang Xue-Yan, Wen Guang-He, Li Feng, Rao Guo-Hua, Ken Sheng-Ye, Duan Qin, Jin Yun-Feng, Gao Chao
Food and Machinery
In order to deeply understand the characteristics of heat-not-burn (HNB) cigarette tobacco materials prepared by different processes and their effects on the characteristics of cigarette products, four kinds of sheets with different flavors prepared respectively by rolling press (RP) , slurry process (SP), paper-making process (PP) and air-laid process (AP) were analyzed by chemical composition analysis, thermal cracking analysis and thermal weight analysis. The results are as follows. ① RP and SP tobacco materials had a low fiber content and tight structure, while PP and SP tobacco materials had a relatively high fiber content and loose structure. ② Water content …
Recent Advances In Pretreatment Techniques To Improve The Emulsifying Property Of Proteins, Wang Yun-Tao, Wang Ying-Juan, Bai Yan-Hong
Recent Advances In Pretreatment Techniques To Improve The Emulsifying Property Of Proteins, Wang Yun-Tao, Wang Ying-Juan, Bai Yan-Hong
Food and Machinery
The latest physicochemical pretreatment technologies to improve the emulsifying properties of proteins and the corresponding mechanisms were summarized, including the physical modification such as ultrasound, high pressure homogenization, extrusion cooking, and swirl cavitation, and chemical modification methods such as pH shifting, phosphorylation modification, and enzymatic modification. Moreover, this review also included the synergistic effects of the above methods to modify proteins and the related mechanisms and the future research prospects of the protein modification.
Research Progress On Application Of Polyoxometalates In Food Preservation, Zhou Feng, Zhang Jia-Wen, Liu Hai-Xiong, Hu Jia-Miao
Research Progress On Application Of Polyoxometalates In Food Preservation, Zhou Feng, Zhang Jia-Wen, Liu Hai-Xiong, Hu Jia-Miao
Food and Machinery
This paper comprehensively expounds the research achievements on the biological activity of polyoxometalates at home and abroad in recent years, and points out the research progress of the application of polyoxometalates in the field of food preservation based on their anti-bacterial and enzyme-inhibitory activities. The application trend and research direction of polyoxometalate in food industry are also prospected.
Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya, Xiao Shuang-Ling, Teng Jie
Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya, Xiao Shuang-Ling, Teng Jie
Food and Machinery
A variety of bioactivities induding papaya alkaloids, rutin, benzyl isothiocyanate, carotenoids in Papaya (Carica Papaya L.) were investigated in this study. Some of these compounds exhibited a broad array of pharmacological activities in gastrointestinal protection, hepatoprotective effect, anti-inflammatory, weight loss and beauty, anti-cancer, anti-bactericidal and antioxidation properties. This review summarizes the research progress of main bioactive substances, anticancer functions in different parts of papaya, and its wide application prospects in food industry, pharmaceutical industry and health care industry were proposed.
New Progress On Anti-Obesity Effect And Mechanism Of Pu’Er Tea, Yi Juan, Liu Miao
New Progress On Anti-Obesity Effect And Mechanism Of Pu’Er Tea, Yi Juan, Liu Miao
Food and Machinery
his review summarizes probable mechanisms and their clinical researches on anti-obesity effect of Pu’er tea. Additionally, those comparative studies of anti-obesity of Pu’er tea and other tea categories, raw and ripened Pu’er tea are discussed. The development prospect and research trend of anti obesity of Pu’er tea are described.
Effects Of Low Temperature And Low Voltage Electrostatic Field Treatment Combined With Microporous Pe Film Packaging On Storage Quality Of Different Maturity Lingwu Long Jujube, Yang Ya-Li, Liu Hui-Yan, Fang Hai-Tian, Zhang Hao-Yu, Li Jin-Na, Zhang Guang-Di
Effects Of Low Temperature And Low Voltage Electrostatic Field Treatment Combined With Microporous Pe Film Packaging On Storage Quality Of Different Maturity Lingwu Long Jujube, Yang Ya-Li, Liu Hui-Yan, Fang Hai-Tian, Zhang Hao-Yu, Li Jin-Na, Zhang Guang-Di
Food and Machinery
Lingwu long jujube with different maturity levels (semi-red period, 2/3 red period and full red period) as research material, the method of low temperature and low voltage electrostatic field combined with PE film bag was used to.preserve the freshness of the jujube fruits. During the storage period, the changes of physical and chemical properties of Lingwu long jujube fruits such as ascorbic acid (VC), total acid (TA), soluble solids (TSS), hardness and weightlessness rate, and sensory evaluation were investigated. As results, Lingwu long jujube fruits in full red and half-red periods had a shorter fresh-keeping period, with a faster softening …
Recent Progress In Marine Natural Products Intervention In Inflammatory Bowel Disease, Li Ming-Shuang, Yang Xi-Hong, Che Hong-Xia, Xie Wan-Cui
Recent Progress In Marine Natural Products Intervention In Inflammatory Bowel Disease, Li Ming-Shuang, Yang Xi-Hong, Che Hong-Xia, Xie Wan-Cui
Food and Machinery
In this article, the recent research progress and therapeutic mechanism of marine-derivedactive substance against inflammatory bowel disease are reviewed.The multiple action targets of macromolecular active substances under the existing experimental model are proposed. And the possibility and potential mechanism of fatty acids, polysaccharides, biological peptides and other substances as adjuvant therapy of inflammatory bowel disease are discussed, which will hopefully provide a theoretical basis for the high value utilization of seafood and the development of supplements for inflammatory bowel disease.
Effect Of Sodium Chloride On Starch Properties From Different Adzuki Bean Varieties, Zhang Jing-Yi, Zhai Ai-Hua, Zhang Dong-Jie
Effect Of Sodium Chloride On Starch Properties From Different Adzuki Bean Varieties, Zhang Jing-Yi, Zhai Ai-Hua, Zhang Dong-Jie
Food and Machinery
The effects of sodium chloride on the properties of starch paste were studied by analyzing the size, viscosity, regeneration, enthalpy and gelatability of starch paste after adding sodium chloride. The results showed that the starch in da hong pao with low amylose content showed higher initial temperature, final viscosity and enthalpy of gelatinization than that in baoqing and pearl, with lower peak viscosity and smaller particle size; After the addition of 2% sodium chloride, the average particle size, peak viscosity, attenuation value and rejuvenation value of the three kinds of red bean starch gelatinized decreased significantly (P＜0.05). Gelatinization temperature and …
Determination Of Polycyclic Aromatic Hydrocarbons In Gum-Based Chewing Tobacco By Gc-Ms/Ms, Cai Jie-Yun, Wang Hui-Ping, Liu Wei, Gu Jian-Long, Sun Hao-Wei, Zhang Ke, Long Jie, Li Chao
Determination Of Polycyclic Aromatic Hydrocarbons In Gum-Based Chewing Tobacco By Gc-Ms/Ms, Cai Jie-Yun, Wang Hui-Ping, Liu Wei, Gu Jian-Long, Sun Hao-Wei, Zhang Ke, Long Jie, Li Chao
Food and Machinery
In this study, an inter-standard quantitative method was used for determination of PAHs in gum-based chewing tobacco by GC-MS/MS. Under the control of the optimized experimental conditions, the LODs and the LOQs of 19 target PAHs could achieve 0.04~0.14 ng/mL and 0.14~0.46 ng/mL, respectively, while the linear correlation efficiencies were larger than 0.998 for all PAHs. With three different adding-levels, the recovery rates for all PAHs ranging from 92.26% to 109.46%. And the Intra-assay and Inter-assay precisions for the PAHs were 0.77%~3.85% and 1.57%~4.86%, respectively. The method developed was reliable and suitable for routine analysis of PAHs, and was verified …
Quality Change And Shrinkage Model Of Kiwi During Freeze Drying And Vacuum Microwave Combined Drying, Lian Miao-Miao, Duan Xu, Huang Lue-Lue, Lin Hui-Yan
Quality Change And Shrinkage Model Of Kiwi During Freeze Drying And Vacuum Microwave Combined Drying, Lian Miao-Miao, Duan Xu, Huang Lue-Lue, Lin Hui-Yan
Food and Machinery
Kiwifruits were respectively dried by freeze-drying and vacuum-microwave combined drying, with different microwave power (0.25, 0.30 and 0.39 W/g). In combination with the shrinkage ratio, sensory quality, color difference, rehydration ratio and porosity of kiwifruit in the drying process, the drying characteristics, pore structure and shrinkage characteristics of kiwifruit pieces in the drying process were analyzed, and the shrinkage model of kiwifruit pieces in the process of FD pretreatment vacuum microwave drying was established. The results showed that the drying characteristics of kiwifruit slices changed with the different power of microwave, and the higher the microwave power could cause higher …
Optimization Of Modifying Kiwifruit Peel Dietary Fiber With A Colloid Mill, Wu Hai-Yu, Gong Lin-Ling, Yang Wan-Gen
Optimization Of Modifying Kiwifruit Peel Dietary Fiber With A Colloid Mill, Wu Hai-Yu, Gong Lin-Ling, Yang Wan-Gen
Food and Machinery
Using water retention capability and oil-binding capability as indices, the effects of the factors such as insert spacing of colloid mill, ratio of liquid to solid and milling time on the indices were evaluated, and the optimal conditions of the modification were obtained by a Box-Behnken experiment. The results showed that the optimal modification conditions were: insert spacing of 13 μm, ratio of liquid to solid of 90∶1 (mL/g) and milling time of 7.5 min. After crushing under such conditions, the KPDF had an average particle size (D50) of 58 μm, lower than that before modification by 94.42%; …
Functional Components, Health Function And Utilization Of Blueberry, Jin Yong-Xue, Feng Jian-Guo, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong
Functional Components, Health Function And Utilization Of Blueberry, Jin Yong-Xue, Feng Jian-Guo, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong
Food and Machinery
The main functional components, health care function, and application status of blueberry in food, medicine, cosmetics and other fields were reviewed, and the research direction of blueberry processing is to improve the polyphenol retention rate was also proposed.
Experience And Reference Of Food Traffic Light Signpost Labeling System In United Kingdom, Huang Ze-Ying
Experience And Reference Of Food Traffic Light Signpost Labeling System In United Kingdom, Huang Ze-Ying
Food and Machinery
The latest information and data of the traffic light signpost labeling system from the official website of British government were collected in this review. Moreover, the origin of the system, the content and format of the labeling, the steps of displaying the nutrition information of the labeling, and the implementation effect of the labeling system were expounded, and then its experience and deficiencies of this system were summarized. Finally, our study will help to enlighten the improvement of Chinese-specific FOP labeling system.
Determination Of Residence Time Distribution And Its Influencing Factors During Twin Screw Extrusion, Cui Wei-Zhen, Tao Hai-Teng, Cui Bo
Determination Of Residence Time Distribution And Its Influencing Factors During Twin Screw Extrusion, Cui Wei-Zhen, Tao Hai-Teng, Cui Bo
Food and Machinery
Residence time distribution is an important parameter to characterize the flow state of materials during twin screw extrusion, which is closely related to the quality formation of extruded materials. The paper introduced the measurement method of residence time distribution by indicator method and parameters. The impacts of temperature, moisture, screw configuration, die hole, feeding speed and screw speed on residence time distribution in twin-screw extrusion process were analyzed. Due to the complex structure of food ingredients (e.g. starch, protein), researches on determination methods and influencing factors need to be further improved.
Study On Subtractive Technology Of Allergic Protein In Cod, Zhou Dan, Zheng Jian-Xian, Deng Wen-Ting
Study On Subtractive Technology Of Allergic Protein In Cod, Zhou Dan, Zheng Jian-Xian, Deng Wen-Ting
Food and Machinery
The effects of different reducing sugars, heat treatment temperatures, and processing methods on the removal of parvalbumin from the crud extrarts were studied by using Maillard reaction.The results showed that the content of parvalbumin in Maillard reaction products (MRPs) was significantly reduced when injecting the xylose solution into the fish at 100 ℃. Moreover, the MRPs had brownish yellow color and sauce flavor. Applying the experimental conditions to the production process of cod dried fish, a cod product with a lower parvalbumin content could be obtained.