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Articles 2491 - 2520 of 4759
Full-Text Articles in Food Processing
Study On Rapid Determination Of Tobacco Blending Uniformity By Near Infrared Spectroscopy, Li Ruili, Liu Yuye, Li Wenwei, Li Tiancheng, Wang Jianmin
Study On Rapid Determination Of Tobacco Blending Uniformity By Near Infrared Spectroscopy, Li Ruili, Liu Yuye, Li Wenwei, Li Tiancheng, Wang Jianmin
Food and Machinery
Based on the principal component analysis, we established F score statistics to reflect comprehensive information about main chemical composition and their ratio and used F score as the characteristic value to characterize the homogeneity of formula tobacco. We detected the near-infrared spectral of tobacco samples with different formula tobacco and founded the near-infrared spectral model of F score by using the partial least square method based on the range of 4 281.2~4 485.6，5 542.4~6 024.5，6 043.8~7 135.3 cm-1 spectroscopy pretreated by multiplicative signal correction and first-order derivative and Savitzkyt-Golay smoothing. The determinant coefficient of F score model was 0.996, …
Study On The Rapid Detection Of Five Strains Of Diarrheagenic Escherichia Coli By Real-Time Fluorescence Quantitative Pcr, Wang Fangmei, Zhong Wentao, Wang Shuhao, Lu Lin, Han Fenling
Study On The Rapid Detection Of Five Strains Of Diarrheagenic Escherichia Coli By Real-Time Fluorescence Quantitative Pcr, Wang Fangmei, Zhong Wentao, Wang Shuhao, Lu Lin, Han Fenling
Food and Machinery
Primers, and probes were designed for the conserved sequences of five virulence genes involved in Escherichia coli diarrhea mentioned in the new standard of GB 4789.6—2016 national food safety standard. Four kits of multiple real-time fluorescence PCR were established to detect five diarrhea-causing E. coli simultaneously. The results showed that 12 pairs of virulence genes of the four kits were verified by the standard reserve strains of the five diarrhea-causing E. coli strains. In addition, these 12 pairs of virulence genes only play a role in the specific role of corresponding diarrhea-causing E. coli, and have no amplification curve for …
Simultaneous Determination Of Nine Female-Steroid Hormones In Brown Sugar By Uplc-Ms/Ms, Han Zhi, Wang Huixia, Gong Lei, Zhu Xiaoling, Cao Qi, Wang Bin, Zhang Miao
Simultaneous Determination Of Nine Female-Steroid Hormones In Brown Sugar By Uplc-Ms/Ms, Han Zhi, Wang Huixia, Gong Lei, Zhu Xiaoling, Cao Qi, Wang Bin, Zhang Miao
Food and Machinery
A ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was established for the determination of female-steroid hormones in brown sugar. Brown sugar samples were dissolved in water, and extracted by acetonitrile, then cleaned-up using an HLB column. The analytes were separated on a ACQUITY UPLC HSS T3 column with acetonitrile-water (containing 2 mmol/L ammonium acetate) as mobile phase by gradient elution. The mass spectrometer was detected in multiple reaction monitoring mode(MRM) using positive-ion and negative-ion electrospray ionizations(ESI), respectively. The quantitative analysis was carried out by external standard method. The results showed that the calibration curves had good linearity for 9 …
Residual Dynamics And Dietary Risk Assessment Of 33% Λ-Cyhalothrin-Imidacloprid Suspension In Citrus Fruits, Gong Fangyuan, Wang Chengqiu, Jiao Bining, Zhang Yaohai, Zhao Qiyang, An Jiao
Residual Dynamics And Dietary Risk Assessment Of 33% Λ-Cyhalothrin-Imidacloprid Suspension In Citrus Fruits, Gong Fangyuan, Wang Chengqiu, Jiao Bining, Zhang Yaohai, Zhao Qiyang, An Jiao
Food and Machinery
In this study, QuEChERS technology combined with UPLC-MS/MS was used to detect the active ingredients of 33% λ-cyhalothrin-imidacloprid suspension in citrus. Residue and degradation dynamics of the compound in citrus field residue test was studied for the first time. The residual digestion of λ-cyhalothrin and imidacloprid on whole fruit of citrus accorded with the first-order kinetic relationship, and correlation coefficient was 0.956 0～0.992 3. The half-lives of imidacloprid are 5.5～7.6 d while λ-cyhalothrin are 8.2～9.8 d, final degradation rate is above 92%. The terminal residues indicated that the amounts of final residues was positively correlated with the dosage, the number …
Uncertainty Evaluation In Determination Of Ca In Areca By Atomic Absorption Spectrophotometer, Kang Zhijiao, Zhao Zhiyou, Yuan He, Liu Jia, Xia Yanbin
Uncertainty Evaluation In Determination Of Ca In Areca By Atomic Absorption Spectrophotometer, Kang Zhijiao, Zhao Zhiyou, Yuan He, Liu Jia, Xia Yanbin
Food and Machinery
In order to improve the accuracy in measurement, the uncertainty of determination of Ca in Areca by atomic absorption spectrophotometer (AAS) was evaluated according to “JJF 1059.1—2012 Evaluation and Expression of Uncertainty in Measurement”. First, a mathematical model of determination of Ca in Areca was established at first. Then, the source of uncertainty was analyzed and the uncertainty components were quantified. Finally, the synthetic uncertainty and expanded uncertainty were calculated. The uncertainties of standard curve fitting and AAS had a greater influence on the expanded uncertainty. When the content of Ca in Areca was 3.16 mg/kg, the expanded uncertainty was …
The Analyses Of Nickel Pollution In Different Source Of Jujube In Xinjiang, He Weizhong, Yan Qiaoli, Zheng Li, Zhang Hongyan, Liu Mengjiao, Wang Cheng
The Analyses Of Nickel Pollution In Different Source Of Jujube In Xinjiang, He Weizhong, Yan Qiaoli, Zheng Li, Zhang Hongyan, Liu Mengjiao, Wang Cheng
Food and Machinery
The nickel contents of jujube collected in 2014 and 2016, and samples from different years, varieties, produce areas were analyzed. Moreover, with the analyzing the gardens of the nickel content, the depth soil and the source of nickel in jujube were determined. The results showed that the nickel contents from the samples collected in 2016 were higher than those collected in 2014. The nickel contents in variety 2 and area 2 were higher than other varieties and areas. The nickel content of 0～20 cm depth soil was the highest, and it declined at the beginning and rised up in late …
Rapid Identification Method Of Wolfberry Geographical Origin Based On Voltammetry Electronic Tongue, Yin Tingjia, Yang Zhengwei, Guo Tingting, Wang Zhiqiang, Sun Xia, Li Caihong, Yuan Wenhao
Rapid Identification Method Of Wolfberry Geographical Origin Based On Voltammetry Electronic Tongue, Yin Tingjia, Yang Zhengwei, Guo Tingting, Wang Zhiqiang, Sun Xia, Li Caihong, Yuan Wenhao
Food and Machinery
In order to achieve rapid identification of Wolfberry from different geographical origin, an electronic tongue identification method based on Hilbert-Huang transform (HHT)-Linear Discriminant Analysis (LDA) was proposed. Taking the four geographical origins (Ningxia, Xinjiang, Gansu and Qinghai) of wolfberry as experimental materials, the voltammetry electronic tongue was used to collect the “fingerprint” information of different geographical origins, and then the Ensemble empirical modal decomposition (EEMD) was used to carry out the original signal of the electronic tongue. The scale decomposition obtained a set of intrinsic mode functions (IMF), and finally its singular spectral entropy and Hilbert marginal spectrum were collected …
Study On Preservation Packaging Of Chilled Pork Based On Α-Tocopherol Antioxidant Films, Xie Jing, Lu Lixin, Pan Liao, Lu Lijing
Study On Preservation Packaging Of Chilled Pork Based On Α-Tocopherol Antioxidant Films, Xie Jing, Lu Lixin, Pan Liao, Lu Lijing
Food and Machinery
LDPE antioxidant films containing 1% α-tocopherol was prepared, and adjusted the release of α-tocopherol by changing diatomite amount (0%, 1%, 2%, 3%) in the films. Chilled pork was vacuum-packed by these films. Determined the total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBARS), redness value (a*), juice loss, total bacteria counts, pH value of chilled pork, and the release of α-tocopherol from antioxidation films during the storage. The results showed that compared with the control, the antioxidant film of α-tocopherol significantly delayed the increase of TVB-N and TBARS in chilled pork, reduced the loss of juice and enhanced the …
Study On The Gelatin-Pullulan Composite Films For Performance Evaluation Of Gelatin Hard Capsules, Xu Xing, Tong Qunyi
Study On The Gelatin-Pullulan Composite Films For Performance Evaluation Of Gelatin Hard Capsules, Xu Xing, Tong Qunyi
Food and Machinery
The gelatin-pullulan composite films were prepared. Then the properties of composite films were determined to provide a direction to evaluate the performance of hard capsules, optimize the ratio between capsule materials， and reduce the brittleness and water vapor permeability (WVP). The compatibility between gelatin and pullulan was characterized by light transmittance, Fourier transform infrared spectroscopy and scanning electron microscopy. The results indicated that it could be used for the blending modification of gelatin hard capsules when the glycerol addition was 10% (dry basis percentage), and the mass ratio between gelatin and pullulan was 9∶1. The WVP of the composite films, …
Research On The Change Of Quality Of Pork Longissimus Dorsi During The Frozen Period Based On Low Field Nuclear Magnetic Resonance Technology, Li Jing, Yuan Yiping, Liu Ting, Yue Wenting, He Yujie, Ma Yuan, Jang Zhenju
Research On The Change Of Quality Of Pork Longissimus Dorsi During The Frozen Period Based On Low Field Nuclear Magnetic Resonance Technology, Li Jing, Yuan Yiping, Liu Ting, Yue Wenting, He Yujie, Ma Yuan, Jang Zhenju
Food and Machinery
Using low-field NMR, nuclear magnetic imaging and one dimensional frequency coding techniques to study changes in water content and migration of pork longissimus dorsi at -18 ℃ after frozen storage for 0d and 1, 3, 6, 9, 12 and 15 months. Regularity, the changes in TVB-N, TBARS, drop loss, and protein solubility during the storage of pork were determined, and a comprehensive analysis of the correlation between changes in water and quality indicators was performed. The results showed that there were 3 components of water in the longissimus dorsi muscle: T20, T21, and T22. …
Preparation Of Antioxidant Peptides By Two-Step Enzymatic Hydrolysis Of Fish Scale Gelatin, Lu Suzhen, Tu Zongcai, Wang Hui, Zhu Zou
Preparation Of Antioxidant Peptides By Two-Step Enzymatic Hydrolysis Of Fish Scale Gelatin, Lu Suzhen, Tu Zongcai, Wang Hui, Zhu Zou
Food and Machinery
Based on the alcalase hydrolysis, the grass carp scales gelatin were subjected to two-step enzymatic hydrolysis with trypsin, flavor protease, papain and pepsin respectively, to prepare antioxidant peptides. Results showed that two-step enzymatic hydrolysis could effectively increase the hydrolysis degree and decrease the molecular weight of hydrolysates. The alcalase-trypsin hydrolysates had significant free radical scavenging ability and Fe2+ chelating ability. Response surface methodology was performed to optimize the two-step enzymatic hydrolysis conditions, and the optimal enzymatic hydrolysis parameters were as follows: substrate concentration of 100 mg/mL, pH 7.8, hydrolysis temperature of 53 ℃ and hydrolysis time of 50 min. …
Optimization On Purification Technology Of Alfalfa Leaf Protein Peptide Bymacroporous Adsoption Resin, Xu Yingyi, Wu Hongyan, Wang Yu, Wang Biao
Optimization On Purification Technology Of Alfalfa Leaf Protein Peptide Bymacroporous Adsoption Resin, Xu Yingyi, Wu Hongyan, Wang Yu, Wang Biao
Food and Machinery
The best macroporous adsorption resin was selected by comparing the adsorption effects of six macroporous adsorption resins on Alfalfa Leaf Protein (ALPP), and the adsorption-desorption characteristics of ALPP were studied. The results showed that the best type of macroporous adsorption resin for purifying ALPP was DA201-C. The optimum conditions were as follows: flow rate of sampling was 0.5 mL/min, concentration of sampling was 10 mg/mL, 75% ethanol solution was an eluent, the elution flow rate was 0.5 mL/min and the elution volume was 200 mL. Under these conditions, content of ALPP inceased by 46.95%, content of sugar decreased by 81.88%, …
Optimization On Glucosylation Modification Process And Functional Properties Of Tea Residue Protein, Yang Xu, Ren Zhen
Optimization On Glucosylation Modification Process And Functional Properties Of Tea Residue Protein, Yang Xu, Ren Zhen
Food and Machinery
Tea residue protein was modified by wet glucosylation. The optimum modification process of tea residue protein was determined by single factor and response surface design with indicators, including the degree of graft and browning index. Effects of modification on functional properties of protein were analyzed. The results indicated that glucose was the optimal glycosyl donor. When glucosylation reaction was carried out with the ratio of 1∶1 (protein to glucose) at 83.68 ℃ and pH 10.60, the degree of graft was (32.89±0.53)%. By this processing, the increases in solubility, emulsifying capacity and stability, foaming capacity and stability of tea residue protein …
Optimization On Separation And Purification Process Of Esculetin From Viola Tianshanica Maxim By Macroporous Resin, Zhao Lijuan, Li Qian, Li Chenyang, Xu Fang, Zhao Jun
Optimization On Separation And Purification Process Of Esculetin From Viola Tianshanica Maxim By Macroporous Resin, Zhao Lijuan, Li Qian, Li Chenyang, Xu Fang, Zhao Jun
Food and Machinery
The resin suitable for the purification of esculetin from Viola tianshanica Maxim was selected from eight macroporous resins by static adsorption and desorption experiments, and its kinetics and thermodynamics behavior on compound was studied. The result indicated that HPD500 was the optimum material for the adsorption of esculetin. The adsorption dynamic behavior was well described by the pseudo-second-order kinetics equation. The adsorption isotherm data from the thermodynamics behavior were fitted better with Freundlich equation. The thermodynamic parameters were found to be ΔH<0, ΔS<0, and ΔG<0 respectively, so this adsorbing process was a spontaneous exothermic process. The optimal purification conditions of HPD500 on esculetin were as follows: loading concentration 2.593 5 mg/mL, maximum loading adsorption capacity 7.780 5 mg/g resin, adsorption rate 2.0 mL/min, 7 BV deimpurity water, 7 BV 50% ethanol elution, elution rate 2.0 mL/min. Under these conditions, the purity of esculetin was greater than 37% and the recovery rate was greater than 93.0%.
Effect Of Salt On Quality Of Low-Salt Chicken Breast Batters Added With Seaweed, Huang Qun, Wang Xixi, Song Hongbo, Xu Zhengjin, Fu Lingyun, An Fengping
Effect Of Salt On Quality Of Low-Salt Chicken Breast Batters Added With Seaweed, Huang Qun, Wang Xixi, Song Hongbo, Xu Zhengjin, Fu Lingyun, An Fengping
Food and Machinery
In order to explore the effect of salt on the quality of chicken breast meat mince with seaweed powder (Eucheuma spinosum), the effect of different salt amount on such factors as pH value, color, emulsification stability, solubility of salt-soluble protein, cooking loss, freeze-thaw loss, texture, water holding capacity, relaxation time T2 and microstructure of chicken breast batters was investigated. It's revealed in the result that pH value, L* and W values decreased significantly with the increase of salt content, a* value increased followed by decreased reaching the maximum value at 1.5% NaCl. Addition of salt could significantly …
Effect Of Lactic Acid Bacteria Fermentation On Quality And Safety Of Fuyuan Sauerkraut, Huang Huifu, Xiao Yuxue
Effect Of Lactic Acid Bacteria Fermentation On Quality And Safety Of Fuyuan Sauerkraut, Huang Huifu, Xiao Yuxue
Food and Machinery
In this study, liquid fermentation method was used to evaluate the effect of two fermentation methods on the quality and safety of Fuyuan sauerkraut by comparing the sensory, physical and chemical indicators and microbial changes of Fuyuan sauerkraut with lactic acid bacteria fermentation and natural fermentation in different periods during the whole storage process. The results showed that compared with natural fermentation, the sensory quality of Fuyuan sauerkraut fermented by lactic acid bacteria was better; the nitrite content was lower and the nitrous peak value appeared earlier, the pH value was lower, and the total acid content was higher; the …
Effect Of Milling Degree On Content Of Characteristic Components And Quality Properties Of Rice Flour, Wang Lifeng, Zhang Lei, Yao Yijun, Wang Hongling, Xu Feiran, Wang Haiou
Effect Of Milling Degree On Content Of Characteristic Components And Quality Properties Of Rice Flour, Wang Lifeng, Zhang Lei, Yao Yijun, Wang Hongling, Xu Feiran, Wang Haiou
Food and Machinery
Exploring the effect of milling degree on rice flour quality is very important to develop rice processing mechanism for suitability. The composition, X-ray diffraction, gelatinization, rheological and gel texture and structure of rice flour under different milling degree were determined. The results suggested that with the milling degree increased, the protein content decreased from (11.24±0.06)% to (7.89±0.27)%, and the amylose content increased from (8.51±0.27)% to (25.93±2.42)%, with the increase of XRD absorption peak of starch. The peak gelatinization viscosity increased from (2 025±169.2) cp to (4 847±140.5) cp, and the gelatinization temperature decreased from (71.82±0.67) ℃to (70.1±0.04) ℃. With the …
Effect Of Resurgence Temperature On Thearoma Substances In The Try Cut Tobacco, Li Da, Li Xiaoke, Xu Renjie, Yuan Peng, Li Exian
Effect Of Resurgence Temperature On Thearoma Substances In The Try Cut Tobacco, Li Da, Li Xiaoke, Xu Renjie, Yuan Peng, Li Exian
Food and Machinery
Taking two different representative batches (A, B) of the domestic commercial cigarette brand M as raw materials. A static headspace-GC/MS method was established and the datas were collected by the MES automatic control system. Aroma components in two batches of tobacco samples (A and B) were determined. RESULTS A total of 40 core aroma components were detected in two batches of finished cut tobacco, of which batch A contained 34 and batch B contained 37; 3-methyl-1-butanol, 2,6-dimethyl Pyridazine, n-hexadecane, 2-acetylfuran, 2-hexen-1-ol, cis-4-heptenal are undetected components in A, 2-methylpyrazine, isoprene Enol and 2-acetylpyrrole were undetected components in B; the relative total …
Ultrasound-Assisted Preparation And Characterization Of Grapefruit Essential Oil Nanocapsules, Peng Yingyun, F Ufuhua, Zhu Pingping, Hu Xiao, Shan Yang
Ultrasound-Assisted Preparation And Characterization Of Grapefruit Essential Oil Nanocapsules, Peng Yingyun, F Ufuhua, Zhu Pingping, Hu Xiao, Shan Yang
Food and Machinery
The preparation technology of grapefruit essential oil nanocapsules was optimized by complex coacervation and orthogonal design. Nano-sized microcapsule were prepared with gelatin A and sodium alginate as wall materials, grapefruit essential oil as core material and CaCl2 solution as curing agent. The effects were investigated, including core-wall ratio, ultrasonic time, ultrasonic amplitude and the amount of curing agent on the particle size of microcapsules. The particle size distribution, monomer reaction and thermal stability of grapefruit essential oil nanocapsules were characterized by laser particle size analyzer, Fourier transform infrared spectrometer and thermogravimetric analyzer. The results showed that the optimum preparation …
Research Progress On Stabilization Of Natural Anthocyanin Pigments, Jiang Yuting, Qin Fang, Chen Jie, He Zhiyong
Research Progress On Stabilization Of Natural Anthocyanin Pigments, Jiang Yuting, Qin Fang, Chen Jie, He Zhiyong
Food and Machinery
The use of natural pigments of anthocyanins in the food industry to replace synthetic pigments has become a development trend. Compared to synthetic pigments, however, natural anthocyanin pigments show low stability and easy to lose, during the processing and storage, and reducing the color loss during industrial applications is challenging. This study reviewed the stabilization techniques of anthocyanins in recent years, including the addition of polymeric compounds, copigments, metal ion, and encapsulation techniques, in order to provide guidance for the stabilization application of anthocyanin pigments in the food industry.
A Review On Elimination Of Food Allergens By Non-Thermal Processing Technologies, Guo Yingxi, Wangman Sheng, Chengjun Hu, Han Zhong
A Review On Elimination Of Food Allergens By Non-Thermal Processing Technologies, Guo Yingxi, Wangman Sheng, Chengjun Hu, Han Zhong
Food and Machinery
Summarized several non-thermal processing technologies including cold plasma, high pressure, ultrasonic and irradiation treatment on reducing and eliminating food allergens, which can expose or mask epitopes, change the secondary structure, and destroy non-covalent bonds such as hydrogen bonds and hydrophobic interaction that maintain the spatial structure of sensitizing proteins to affect the allergenicity. In addition, this article also compared their advantages and disadvantages for future development and application.
Design And Analysis Of A Parallel Multi-Fingered Dexterous Hand, Fand Yuefa, Zhou Siyuan
Design And Analysis Of A Parallel Multi-Fingered Dexterous Hand, Fand Yuefa, Zhou Siyuan
Food and Machinery
Aiming at the shortcomings of series dexterous hand, a new multi-fingered dexterous hand is designed and analyzed based on the advantage of parallel mechanism. Firstly, according to the method of configuration synthesis, a three-degree-of-freedom parallel finger mechanism is proposed and its kinematics is analyzed. Then, based on the configuration of finger mechanism, a suitable palm is designed and combined into a multi-fingered dexterous hand. Finally, the grasping ability and reachable workspace of the parallel multi-fingered dexterous hand are analyzed and compared with the performance of the series dexterous hand. The results show that the multi-fingered dexterous hand based on parallel …
Studies On The Rheological, Bubble Microstructure And Baking Properties Of The Low-Fat Cake With Propylene Glycol Esters, Wang Jiabao, Chen Cheng, Wang Feng, Hao Yuehui, Huang Jinxin, Chen Junmin, Huang Weining, Akihiro Ogawa
Studies On The Rheological, Bubble Microstructure And Baking Properties Of The Low-Fat Cake With Propylene Glycol Esters, Wang Jiabao, Chen Cheng, Wang Feng, Hao Yuehui, Huang Jinxin, Chen Junmin, Huang Weining, Akihiro Ogawa
Food and Machinery
This study was conducted to evaluate the effect of new propylene glycol esters emulsifier on the specific gravity, viscosity, rheology, microstructure of batter and baking characteristics of low-fat cake. The results showed that propylene glycol esters increased the surface tension of oil and promoted changes in fat structure to the α crystalline form as observed by XRD. The small bubbles were protected by propylene glycol esters from defoaming caused by oil. The number of bubbles increased by 1.87 times. Propylene glycol ester significantly increased the specific volume and decreased hardness of low-fat cake.
Effect Of Tea Polyphenols On Antioxidation And Starch Digestion Characteristics Of Black Powder, Liu Xin, He Xinyi, Wang Hongbin, Huang Zonghai, Liu Xiaodong, Zhen Runyimg
Effect Of Tea Polyphenols On Antioxidation And Starch Digestion Characteristics Of Black Powder, Liu Xin, He Xinyi, Wang Hongbin, Huang Zonghai, Liu Xiaodong, Zhen Runyimg
Food and Machinery
The effects of different tea polyphenols on the antioxidant and digestive properties of black powder were studied. Taking the DPPH scavenging free radical rate, total reducing power, starch hydrolysis curve as the indicators, discussed the effect of tea polyphenols on the antioxidant and digestive properties of black powder. Research indicates: the addition of tea polyphenols significantly changed the index of black powder (P<0.05), enhanced DPPH free radical scavenging ability, total reducing power, total antioxidant, reduced starch hydrolysis rate. When the amount of tea polyphenols added is 0.040%, the DPPH free radical scavenging ability, total reducing power absorbance and total antioxidant ability of black powdered powder increased by 4.6%, 0.58, 8.83 U/g, respectively. The starch hydrolysis rate of black powder was reduced by 24.98%.
The Flavor Compounds In Fermented Sausages Analyzed By Gc-Ms And Its Relationship With Fermentation Time, Li Jia, Liu Zhongyi, Fu Man, Liu Hongyan, Wu Xiaoyan, Li Ting
The Flavor Compounds In Fermented Sausages Analyzed By Gc-Ms And Its Relationship With Fermentation Time, Li Jia, Liu Zhongyi, Fu Man, Liu Hongyan, Wu Xiaoyan, Li Ting
Food and Machinery
The single factor test was used to analyze the influence of the three factors, sample mass, extraction time and extraction temperature, on the extraction effect of flavor substances from the fermented sausage. And the aroma components from sausages fermented for 6 h and 9 h at 32 ℃ were compared. The results showed that the optimized extraction conditions were the sample mass of 3.0 g when extracted for 50 min at 60 ℃. The 54 and 20 aroma components were respectively identified in sausages fermented for 6 h and 9 h. The esters were found the main volatile components in …
Design Of Robot Nc Cooperative Electromechanical System For Remote 3d Cake Printer, An Jiaqiang, Tang Xiaohua, Wu Jing, Yang Siping, Li Tianjiao
Design Of Robot Nc Cooperative Electromechanical System For Remote 3d Cake Printer, An Jiaqiang, Tang Xiaohua, Wu Jing, Yang Siping, Li Tianjiao
Food and Machinery
Based on the analysis of the forming law and manufacturing technology of butter cake, a new butter cake processing machine body was proposed, consisting of a three-degree-of-freedom manipulator and a four-axis motion platform. In the control system, ARM microcontroller and MCX514 motion control chip were used as the core hardware of the control system. At the software level, FreeRTOS embedded operating system and GRBL numerical control system were used as the software framework of the control system. Through the calibration of the basic coordinate system of the contact three-point handshake, the manipulator and the motion table were cooperated to complete …
Moisture Sorption Isotherm Characteristics And The Model Characterization Of Two-Components In The Rice-Made Wafer, Cheng Xueyu, Qian Yihan, Lu Lixin
Moisture Sorption Isotherm Characteristics And The Model Characterization Of Two-Components In The Rice-Made Wafer, Cheng Xueyu, Qian Yihan, Lu Lixin
Food and Machinery
The relation between the equilibrium moisture content and the water activity of crust filling at 23, 30 and 45 ℃ were studied by gravimetric method. The test data were fitted with some typical moisture absorption models by Matlab. The results showed that the moisture isotherm of crust and filling were both S type model. When the moisture activity was constant, the equilibrium moisture content first increase and then decrease with the increase of temperature, which was different from other foods. The Lewicki model and Peleg were the most suitable for fitting adsorption isotherms of crust and filling when the moisture …
Effect Of Ice Temperature Storage On Postharvest Grape Fruit Quality, Zhang Zhe, Zhang Qiuyue, Wang Huaiwen, Guo Xu, Zhang Ping, Zhu Zhiqiang, Tian Jinjin, Wang Sasa
Effect Of Ice Temperature Storage On Postharvest Grape Fruit Quality, Zhang Zhe, Zhang Qiuyue, Wang Huaiwen, Guo Xu, Zhang Ping, Zhu Zhiqiang, Tian Jinjin, Wang Sasa
Food and Machinery
In order to clarify the effect of ice-temperature storage on the quality of grape fruit, the quality of Italian grape was studied under four different storage temperatures: super-ice temperature (-3 ℃ and -2 ℃), ice temperature (-1 ℃) and ordinary low temperature (4 ℃). The results showed that the contents of chlorophyll, titratable acid and vitamin C of Italian grapes stored at -3 ℃ were relatively high, which could maintain the nutritional components of grapes well and help grapes to maintain better color and taste during storage.
Ozone Ice Preparation Technology And Its Research Advances In Food Preservation, Yuan Chenghao, Liu Yongle, Huang Yiqun, Wang Jianhui, Huang Shouen, Li Xianghong, Wang Faxiang, Yu Jian
Ozone Ice Preparation Technology And Its Research Advances In Food Preservation, Yuan Chenghao, Liu Yongle, Huang Yiqun, Wang Jianhui, Huang Shouen, Li Xianghong, Wang Faxiang, Yu Jian
Food and Machinery
Compared with the ozone gas and water, the ozone ice is easy to store and has a long half-life. Furthermore, ozone stored in the ice will be slowly released with the melting process of ice. Due to these precise characters, ozone ice can be used for long-term sterilization for food preservation. Starting from the progress of ozone production technology, the authors introduce the production of ozone, and the preparation of ozone water, and the application of ozone ice in food preservation.
Research Progress On The Bioactive Compounds And Their Bioactivities Of Pepper Seed, Zhong Jin, Liu Yida, Xiao Yu
Research Progress On The Bioactive Compounds And Their Bioactivities Of Pepper Seed, Zhong Jin, Liu Yida, Xiao Yu
Food and Machinery
In this revtew, the current research progress on the main nutritional components, bioactive substances and biological activities of pepper seed worldwide were summarized, to provide reference basis and new ideas for its comprehensive utilization.