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Articles 3541 - 3570 of 4759
Full-Text Articles in Food Processing
Effects Of Processing And Storage Methods On The Quality Of Chrysanthemum, Pan Yunyun, Wang Qing, Ran Cong, Hou Kai, Wu Wei
Effects Of Processing And Storage Methods On The Quality Of Chrysanthemum, Pan Yunyun, Wang Qing, Ran Cong, Hou Kai, Wu Wei
Food and Machinery
Compared with fresh chrysanthemum, drying, freeze-drying, 4 ℃ and -20 ℃storage of fresh chrysanthemum were used to study the effects of different processing and storage methods on the main chemical component of edible chrysanthemum. The results showed that the contents of main chemical component of edible Chrysanthemum were different for processing and storage in different way. Amino acid and chlorogenic acid contents of drying chrysanthemum were higher than those of the fresh chrysanthemum, while the other contents were obviously less than those the fresh chrysanthemum; soluble sugar content of freeze-drying chrysanthemum was higher than that of the fresh chrysanthemum. The …
The Degradation And Transfer Law Of Glucosinolates In Rapeseeds During Aqueous Medium Extraction Processing Of Oil, Ren Yanqin, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
The Degradation And Transfer Law Of Glucosinolates In Rapeseeds During Aqueous Medium Extraction Processing Of Oil, Ren Yanqin, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
Food and Machinery
The effect of different pretreatments on degradation of glucosinolates in rapeseed and its transferring law in oil, emulsion, water and sediment phase during aqueous medium extraction processing was investigated. The glucosinolates content was determined by palladium chloride spectrophotometry method, and the conditions of roasting and boiling were optimized by single-factor experiments. The results showed that under the optimized conditions of roasting at 120 ℃ for 0.5 h, the degradation rate of glucosinolate was 7.32%. While under the optimized conditions of boiling at 115 ℃ for 10 min, the degradation rate of glucosinolate was 21.04%. The glucosinolates were kept substantially constant …
The Mechanism For Anti-Drunk And Anti-Inebriation Of Konjac Glucomannan, Zheng Lianji, Deng Liling, Luo Jiani, Zhang Shuai, Deng Li, Zhong Geng
The Mechanism For Anti-Drunk And Anti-Inebriation Of Konjac Glucomannan, Zheng Lianji, Deng Liling, Luo Jiani, Zhang Shuai, Deng Li, Zhong Geng
Food and Machinery
In this study, different doses of konjac gum powder (KGM) were administered to Kunming mice to study their the anti-drunk hangover effects and its mechanism, and the model was made by intragastric administration of 56 %vol liquor of Red Star Erguotou, China. The results showed that the middle dose (240 mg/kg) and high dose (400 mg/kg) of KGM could effectively prolong the climb time and Latency time of drunkenness, and could significantly shorten the drunken mice sleeping time and sobering time. The ethanol concentration of serum in the high and middle dose groups was significantly lower than that in the …
Study On The Antioxidant And Antimicrobial Activities Of Four Flavonol Compounds From Alpinia Officinarum Hance Rhizomein Vitro, Wang Guanghua, Tang Shuping, Peng Mingjun, Ma Guangzhi, Wu Peijun, Yang Zhe, Wang Jinghua, Hang Ruqiang
Study On The Antioxidant And Antimicrobial Activities Of Four Flavonol Compounds From Alpinia Officinarum Hance Rhizomein Vitro, Wang Guanghua, Tang Shuping, Peng Mingjun, Ma Guangzhi, Wu Peijun, Yang Zhe, Wang Jinghua, Hang Ruqiang
Food and Machinery
The in vitro antioxidant and the antimicrobial activities of four flavonol compounds (Galangin, Kaempferide, Kaempferol and Quercetin) extracted and separated of Alpinia officinarum Hance rhizomein were studied. The results showed that quercetin had most significant antioxidant activity among the four flavonoids. Moreover, the antioxidant activity of the other three flavonol compounds in order, Kaempferol (highest), Kaempferide, Galangin (lowest). However the ABTS radical scavenging experiment results showed that the antioxidant activities of the three compounds were the same. The further antimicrobial experiment results showed that four flavonol compounds had antimicrobial activity to Staphylococcus aureus. S. aureus and Bacillus subtilis were two …
Comparison Of Cell Disruption Methods For The Extraction Of Phycocyanin From Spirulina Platensis, Yu Jianfeng, Fu Jian, Ma Xiao, Cui Zhengwei
Comparison Of Cell Disruption Methods For The Extraction Of Phycocyanin From Spirulina Platensis, Yu Jianfeng, Fu Jian, Ma Xiao, Cui Zhengwei
Food and Machinery
The cell disruption is an important step during the extraction of phycocyanin from Spirulina Platensis. Six methods including swelling, ultrafine shearing, ultrasonication, freezing and thawing, swelling-ultrafine shearing and swelling-ultrafine shearing-ultrasonication were applied to break the cell-wall of S. plarensis. The effects of differentwall-broken methods were evaluated based on the the yield of the phycocyanin. The yield rates of phycocyanin extraction were 8.90%, 7.38%, 8.0%, 8.26%, 9.22%, 8.88%, Respectively,by using the swelling, ultrafine shearing, ultrasonication, thawing and swelling, swelling-ultrafine shearing, swelling-ultrafine shearing-ultrasonication. Finally, the swelling-ultrafine shearing was considered as the best way to break the wall, with swelling for 12 h …
Optimization On Adsorption And Purification Process For Gentian Polysaccharide In Guizhou By Macroporous Resin, Gong Jiangning, Rao Yu, Yang Yiju, Chen Fei
Optimization On Adsorption And Purification Process For Gentian Polysaccharide In Guizhou By Macroporous Resin, Gong Jiangning, Rao Yu, Yang Yiju, Chen Fei
Food and Machinery
The content of polysaccharide was determined by phenol sulfuric acid method. The research investigated FL-3 resin on the adsorption and desorption effect of Gentiana scabra Bunge polysaccharide. FL-3 resin was used to purify the polysaccharide. Using the adsorption rate and desorption amount of polysaccharide as the index, the FL-3 resin purification process of polysaccharide was studied. The optimum conditions for the adsorption and resolution of polysaccharide by FL-3 resin were obtained. The experimental results showed that the polysaccharide can be effectively adsorbed and desorbed by the FL-3 resin. The optimum purification conditions were as follows: the sample concentration was 5 …
Effect Of Heat-Moisture Treatment On Various Physicochemical Properties Of Rice Starch And Quality Of Rice Starch Noodles, Wang Xiaopei, Chen Zhengxing, Li Juan, Wang Ren, Feng Wei, Wang Li, Luo Xiaohu
Effect Of Heat-Moisture Treatment On Various Physicochemical Properties Of Rice Starch And Quality Of Rice Starch Noodles, Wang Xiaopei, Chen Zhengxing, Li Juan, Wang Ren, Feng Wei, Wang Li, Luo Xiaohu
Food and Machinery
The effects of heat-moisture treatment on the physicochemical properties of starch and the qualities of rice starch noodles were studied, using rice starch as materials. The results showed that comparing with the native starches, there was an remarkable increase of T0, TP, TC, TC－T0 and ΔH after heat-moisture treatment. Crystalline structure of treated starch was still A type, but the crystallinity degree increase of 4.14% than that of native starches. The decrease of solubility and swelling power of treated starch were observed as well as the increase of amylose content. Treated …
Effect Of Dry-Pulping Technology On Quality Of Soymilk, Li Lin, Wang Chenzhi, Zhao Gengjiu, Xu Jingke, Qin Wen, Yang Wenyu, Zhang Qing
Effect Of Dry-Pulping Technology On Quality Of Soymilk, Li Lin, Wang Chenzhi, Zhao Gengjiu, Xu Jingke, Qin Wen, Yang Wenyu, Zhang Qing
Food and Machinery
Soybean seeds were ground by high-speed grinder to produce soy flour, and the slurry-cooked soymilk and whole soybean soymilk were performed by the obtained soy flour, dry-pulping technology omitted the soaking procress. Based on the average particle and stability of soymilk, single factor and orthogonal experiments were carried out to enhance the parameters of soymilk. Optimum grinding time, material-to-water ratio, and heat preservation time for making of slurry-cooked soymilk were 120 s, 111 (g/mL), and 30 min, respectively. Optimum grinding time, material-to-water ratio, and heat preservation time for making of whole soybean soymilk were 120 s, 112 (g/mL), and 15 …
Optimization On Buckwheat Fermentation Process By Yeast And Changes Of Active Ingredient Before And After Fermentation, Xu Bin, Wang Dan, Zhang Lan, Piao Chunhong, Song Chunmei
Optimization On Buckwheat Fermentation Process By Yeast And Changes Of Active Ingredient Before And After Fermentation, Xu Bin, Wang Dan, Zhang Lan, Piao Chunhong, Song Chunmei
Food and Machinery
To research the best optimum parameters of yeast fermentation, provides reference for the development of buckwheat health fermented food. Buckwheat was selected as raw material, which was fermented by AnQi yeast, and the total content of flavonoids was chosed as the evaluation indexes. Through the single factor test and orthogonal test, including water addition, fermentation temperature, inoculation quantity and fermentation time, the optimal fermentation technology was gotten. The optimal fermentation conditions were: water addition 75%, fermentation temperature 32 ℃, inoculation quantity 0.5%, and fermentation time 6 h. Under the conditions, the total flavonoids content was from 4.895 mg/g to 5.314 …
Optimization Of Vacuum Osmotic Dehydration Of Cheery Tomatoes, Xu Xin, Wu Yue, Tao Yang, Su Lijuan, Han Yongbin
Optimization Of Vacuum Osmotic Dehydration Of Cheery Tomatoes, Xu Xin, Wu Yue, Tao Yang, Su Lijuan, Han Yongbin
Food and Machinery
The vacuum osmotic dehydration of cherry tomato cultivated “SU LONG NO.1” was studied. Prior to vacuum osmotic dehydration, cherry tomatoes were pre-treated by blanching combined with lineation, acupuncture, lineation and sonication, separately. Through comparison, blanching combined with lineation was selected as a suitable pre-treatment before osmotic dehydration. Next, the effects of vacuum degree, sugar content, temperature and time on the water loss and solid gain of cherry tomato during osmotic dehydration were studied by single factor study. The osmotic dehydration process at 0.080 MPa was further optimized by response surface methodology. The optimal conditions for osmotic dehydration of cherry tomato …
Application Of Fuzzy Comprehensive And Neural Network Evaluation Models On Tobacco Primary Processing Line Quality, Wang Xiaojuan
Application Of Fuzzy Comprehensive And Neural Network Evaluation Models On Tobacco Primary Processing Line Quality, Wang Xiaojuan
Food and Machinery
To solve the problems on determining comprehensive level of pipe tobacco technology via pipe tobacco quality, equipment operation and production consumption, the Fuzzy comprehensive and neural network evaluation models were built based on analytic hierarchy process, linear projection method. The modeling results of the three groups based on the mass coefficient and cutting material condition from September to December indicated that neural network evaluation model could not only verify the rationality and accuracy of multi-factor fuzzy comprehensive evaluation model, but also could independently determine the comprehensive level of pipe tobacco technology. It not only offers scientific evidence to improve production …
The Research On Tobacco Stem Pretreatment Technology In The Production Of Reconstituted Tobacco, Zhao Chunlei, Su Yao, Kou Xiaoteng, Wang Jingyi
The Research On Tobacco Stem Pretreatment Technology In The Production Of Reconstituted Tobacco, Zhao Chunlei, Su Yao, Kou Xiaoteng, Wang Jingyi
Food and Machinery
The effects on physical characteristics, chemical characteristics of tobacco stem, tobacco stem extraction rate and pulp properties after high pressure steam and conventional pretreatiment were investigated in this study. The results showed that the contents of hot water and ethanol soluble in the stem of the high pressure pretreatment increase to a certain extent, and the efficiencies of extraction and the production line were improved. The amount of fine fibers produced by the high pressure pretreatment after the defibrination was less, and this was beneficial to the improvement of the product yield. The dynamic filtration performance of the stem pulp …
Advantage Of Ph Value In Cigarette Smoke, Li Guozheng, Qiu Jianhua, Zhou Hao, Hao Hui, Tian Haiying, Dong Yanjuan, Zhang Zhan, Zhao Wenlong
Advantage Of Ph Value In Cigarette Smoke, Li Guozheng, Qiu Jianhua, Zhou Hao, Hao Hui, Tian Haiying, Dong Yanjuan, Zhang Zhan, Zhao Wenlong
Food and Machinery
The pH value of cigarette smoke can reflect the proportion of free nicotine in smoke, and the content of free nicotine is closely related to the quality of cigarette. Therefore, it is of great significance to study the pH value of cigarette smoke. In this paper, the current pH value determination methods of cigarette smoke were reviewed, the influences of parameters determination were discussed, such as the methods and counts of cigarette smoking, extraction composition and ratio, object extraction liquid absorption and extraction time and volume. The samples in the literature and the range of pH value were analyzed. The …
Physicochemical Properties Of Resistant Starch Pastes From Potato Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Xie Tao, Li Xiaowen, Jiang Zhaohui, Yi Cuiping
Physicochemical Properties Of Resistant Starch Pastes From Potato Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Xie Tao, Li Xiaowen, Jiang Zhaohui, Yi Cuiping
Food and Machinery
Resistant starches from potato modified by a combination of organic acid hydrolysis and heat-moisture treatments (AH-HMT RS3) were prepared under conditions of excess moisture. Their water binding capacity, degree of swelling, solubility, and pasting, textural, and thermal properties were all studied. The results demonstrated that the water binding capacity of AH-HMT RS3 increased to 1.38～2.32 times (starchwater = 1 g1 g) and 2.20～3.49 times (starchwater = 1 g3.5 g) that of the native starch. At 95 ℃, the degree of swelling decreased to 38.04%~58.10% (starchwater = 1 g1 g) and 53.42%～86.05% (starchwater = 1 g3.5 g) that of the native …
Study Of Membrane Fouling Mechanism In Soy Sauce Clarification, Sun Ye, Yao Lei, Zhao Liming
Study Of Membrane Fouling Mechanism In Soy Sauce Clarification, Sun Ye, Yao Lei, Zhao Liming
Food and Machinery
Microfiltration is a popular technology in soy sauce and other brewing products clarification proceducer. As the complex components and the strict requirements in nutrition and flavor, membrane fouling is an intractable problem and the fouling mechanism hasn’t been clarified. In this work, membrane fouling mechanisms was systematically investigated by fitting the flux curve to Hermia model. Results: At the initial stage of soy sauce clarification, the fouling mechanisms was dominated by multi-mechanism, for the complete pore blocking, intermidate pore blocking, and cake layer formation model. During the following process cake layer formation predominated the membrane fouling.The influences of operating conditions …
Effect Of Different Low-Temperature Preservation Methods On The Properties Of Loach (Misgurnus Anguillicaudatus), Shi Qiuling, Shang Yongbiao, Lin Jing, He Xuehua
Effect Of Different Low-Temperature Preservation Methods On The Properties Of Loach (Misgurnus Anguillicaudatus), Shi Qiuling, Shang Yongbiao, Lin Jing, He Xuehua
Food and Machinery
The changes of physicochemical qualities and microbiology in fresh loach treated at three different low-temperature conditions were investigated. The loach was slaughtered and then placed at 4 ℃ cold storage, -2.5 ℃ partial freezing, and -18 ℃ freezing storage conditions, respectively. Loach refrigerated was sampled at 0, 2, 4, 6, 8, 10 d (micro-frozen and freezing separately at 0, 5, 10, 15, 20, 25 d). The sensory evaluation, bacterial count, pH value, TVB-N, TBA, cooking loss, drip loss, and shear force were tested. The results showed that sensory and shear values decreased with time; aerobic bacterial count, TBA, TVB-N, drip …
The Study On The Ultrasonic-Assisted Aqueous Two-Phase Extraction On Flavonoids Of Valeriana Officinalis L. And Antioxidant Activity, Wu Dezhi, Zheng Qiang, Li An, Wang Yuyu, Wu Diyao
The Study On The Ultrasonic-Assisted Aqueous Two-Phase Extraction On Flavonoids Of Valeriana Officinalis L. And Antioxidant Activity, Wu Dezhi, Zheng Qiang, Li An, Wang Yuyu, Wu Diyao
Food and Machinery
Flavonoids in Valeriana officinalis L. extracted by ultrasonic-assisted aqueous two-phase extraction was utilized in this study. Effects of ultrasonic time, amount of (NH4)2SO4, ultrasonic temperature and liquid-solid ratio were studied by the single factor methodologies, and then the extraction parameters were determined by Box-Behnken response surface methodology. In addition, reducing power, DPPH radical scavenging and hydroxyl radical scavenging activity were compared to investigate the antioxidant effect of flavonoids by reflux extraction. The results showed that optimized extraction parameters were ultrasonic time 35 min, amount of (NH4)2SO4 0.20 g/mL, ultrasonic …
Effects Of Damaged Starch In Wheat Flour On Qualities Of Frozen Cooked Noodles, Yue Fengling, Zhu Kexue, Guo Xiaona
Effects Of Damaged Starch In Wheat Flour On Qualities Of Frozen Cooked Noodles, Yue Fengling, Zhu Kexue, Guo Xiaona
Food and Machinery
In order to determine the effects of damaged starch in wheat flour on the quality of frozen cooked noodles, starch was isolated from wheat flour and then ball milled to obtain damaged starch. The damaged starch was added into wheat flour with a certain percentage. The effects of damaged starch on the pasting properties and swelling power of wheat flour, as well as on the cooking qualities, texture properties, amount of freezable water and microstructure observed by confocal laser scanning microscopy(CLSM) of frozen cooked noodles were investigated. Results showed with the increment of damaged starch content from 4.3% to 7.9%, …
Structural Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Zhou Hui, Xie Tao, Jiang Zhaohui, Yi Cuiping
Structural Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Zhou Hui, Xie Tao, Jiang Zhaohui, Yi Cuiping
Food and Machinery
Resistant starches from potato (RS3) were modified by acid hydrolysis combined with heat-moisture treatment (AH-HMT). The effects of changing the starch slurry concentration, the type of acid and its concentration on the structure of RS3 were also studied. The results showed that after AH-HMT, the X-ray pattern remained practically the same with only small changes in the average degree of polymerization (DP), specific surface area (SSA), microstructure (MS), and relative crystallinity (RC). Compared with untreated RS3, the decrease in DP and SSA and the increase in RC caused by high concentrations of acid were significantly greater than those caused by …
Effect Of Ultrasonic Pretreatment On The Structure Of Wheat Germ Protein, Yan Hui, Zhang Qi, Nie Xudong, Zhu Shenghu, Yu Yongjian, Xiong Meng, Jiang Mingzhu
Effect Of Ultrasonic Pretreatment On The Structure Of Wheat Germ Protein, Yan Hui, Zhang Qi, Nie Xudong, Zhu Shenghu, Yu Yongjian, Xiong Meng, Jiang Mingzhu
Food and Machinery
Ultrasound pretreatment of wheat germ protein can increase the activity of hypoglycemic peptides prepared from enzymatic hydrolysis, and it is of great theoretical and practical significance to clarify the effect of ultrasonic wave on the structure of wheat germ protein. In this study, wheat germ protein was pretreated by ultrasonic wave with different time, and the structure of the protein was analyzed by fluorescence and Raman spectroscopy, and then the structure of lyophilized protein was analyzed by IR spectroscopy. The results showed that ultrasonic pretreatment influenced the enzymatic hydrolysis of hypoglycemic peptides, and the activity raised to the highest at …
The Impact Of Water Content On Qualities Of Textured Wheat Gluten, Li Ting, Zhu Kexue, Guo Xiaona
The Impact Of Water Content On Qualities Of Textured Wheat Gluten, Li Ting, Zhu Kexue, Guo Xiaona
Food and Machinery
In order to regulate quality of TWP, the method of twin-screw wet extrusion was undertaken to obtain a kind of product with a layered structure similar to muscle meat by using gluten. The extrusion process was carried out on a twin-screw extruder. In practice, water was pumped into the barrel under the control of main panel. Moreover, the influences of different moisture contents on the texture characteristics and microstructures of TWP were also studied. The results indicated that the increment of water contents increased the degree of texturization. At the 40% water content, the highest degree of texturization was obtained. …
Distribution Research Of Arsenic Speciationin Acori Tatarinowii, Chen Lian, Ma Shasha, Yi Lunzhao, Yan Hongfei, Wang Libing, Li Jilie
Distribution Research Of Arsenic Speciationin Acori Tatarinowii, Chen Lian, Ma Shasha, Yi Lunzhao, Yan Hongfei, Wang Libing, Li Jilie
Food and Machinery
The speciation analytical method was developed to detect the arsenic (As) and research its styles, contents and distribution in Acori tatarinowii. The arsenic speciation was separated by high performance liquid chromatograph with anion exchange column (HAMILTON PR-X100, 4.1 mm×250 mm，10 μm). Mobile phases were ultra-pure water (A) and 50 mmol/L ammonium carbonate with 1% methanol（pH 8.5, B）. Inductively coupled plasma emission and mass spectrometry was involved to detect arsenic speciation. The linear ranges were between 0.995 and 0.999, and the rate of recovery ranged from 89% to 97%. The method was confirmed to be accurate, stable and reliable. The results …
Nutritional And Functional Components In Purple Rice And Free And Bond State Compositions Analyzed By Hplc/Lc-Ms, Yang Ning, Xiong Sihui, He Jingren, Cai Jie, Li Shuyi, He Yi, Jinwe Iping, Zhu Zhenzhou
Nutritional And Functional Components In Purple Rice And Free And Bond State Compositions Analyzed By Hplc/Lc-Ms, Yang Ning, Xiong Sihui, He Jingren, Cai Jie, Li Shuyi, He Yi, Jinwe Iping, Zhu Zhenzhou
Food and Machinery
CIE Lab, HPLC-DAD and LC-MS techniques, combined with the national standards methods were applied to determine the basic nutrient and functional compounds of purple rice, and compared with the white rice. HPLC-DAD was used to quantitative analyze the contents of phenolics and flavonoids, and the main kinds of anthocyanins were identified with LC-MS. As a result, there is a big difference on the content of basic nutritional compound: purple rice protein content is 23% higher than white rice, and ash content is 31% higher, but starch content is 15% lower than white rice. And great differences on color value, luminance …
Study On The Differences Of Volatile Flavor Of Eight Typical Mature Cheeses, Wang Lei, Mo Beihong, Liu Zhenmin, Gao Haiyan
Study On The Differences Of Volatile Flavor Of Eight Typical Mature Cheeses, Wang Lei, Mo Beihong, Liu Zhenmin, Gao Haiyan
Food and Machinery
The volatile compounds were analyzed by using solid-phase microextraction- gas chromatography-mass spectrometry and compared by using relative odor activity value to explain the discrepancy among the eight typical natural cheeses’ flavor. The results showed that 74 kinds of volatile compounds were detected. The cheeses were generally milky and fruity. Cheddar, Gouda, Parmesan, and Goat Cheese were fruity with milky because of 3-methyl butanal, ethyl acetate and the modification effect of undecanone and butyric acid. Edam Cheeses were fruity because of the ethyl acetate, ethyl octanoate and ethyl decanoate. Brie Cheese and blue Cheese were fruity, but the fruity smell of …
Real-Time Analysis Of Hydrogen Peroxide In Staphylococcus Aureus By Secm, Yang Cundi, Li Zhonghai, Ren Jiali
Real-Time Analysis Of Hydrogen Peroxide In Staphylococcus Aureus By Secm, Yang Cundi, Li Zhonghai, Ren Jiali
Food and Machinery
The typical bacterial membrane in the food industry (Staphylococcus aureus film) was chose to explore the single bacterial membrane in the formation of bacteria, and the production of their own activities with redox activity during the membrane formation and growth process was investigated. Comparing with the real-time changes of the bacterial membrane, the change of the redox activity was also studied to find the mechanism of controlling the bacterial pollution in the food industry. The real-time monitoring of catalase in Staphylococcus aureus membrane was carried out by analyzing the peak current obtained from the bacterial membrane of different culture periods. …
Principal Component Analysis And Comprehensive Evaluation Of Amino Acids In Chinese Traditional Dough Fermentation Starter From Northwest Of China, Kang Jiamu, Li Qianqian, Liu Liu, Hu Xingzhong, Li Xiaoping, Ma Zhen
Principal Component Analysis And Comprehensive Evaluation Of Amino Acids In Chinese Traditional Dough Fermentation Starter From Northwest Of China, Kang Jiamu, Li Qianqian, Liu Liu, Hu Xingzhong, Li Xiaoping, Ma Zhen
Food and Machinery
To study the difference of the comprehensive quality of amino acids in different regions of the Chinese traditional dough fermentation starter, 10 Chinese traditional dough fermentation starter samples collected from 10 regions in northwestern China were used as the research object. Content and categories of amino acids in 10 Chinese traditional dough fermentation starter samples were determined by automatic amino acids analyzer, and the principal component analysis and cluster analysis were applied to the statics in order to evaluate these starter samples. Content of Glu was 66.91 g/kg, and was the highest among that of 16 amino acids. Content of …
The Acute Toxicity And Genotoxicity Of Cassava Silkworm Pupa, Li Ling, Long Yue, Ding Xiaowen, Huang Xianzhi
The Acute Toxicity And Genotoxicity Of Cassava Silkworm Pupa, Li Ling, Long Yue, Ding Xiaowen, Huang Xianzhi
Food and Machinery
Objective：To study the acute toxicity and genotoxicity of silkworm pupa. Methods: The study was carried out by acute toxicity test and genotoxicity test. The genetic toxicity test was divided into micronucleus test in Vicia faba root tip cells, mouse bone marrow micronucleus test and mouse sperm abnormality test. Results: The maximum tolerated dose of the mouse to the silkworm chrysalis was greater than 16 g/kg瘙簚bw in acute toxicity test, which meant that this substance was non-toxic. In genetic test, compared with negative control, when the concentration of cassava silkworm chrysalis was above 250 mg/mL, the broad bean root tip micronucleus …
Analysis Of Heat Transfer Characteristics Of Blackberry Microwave Vacuum Drying, Wu Tao, Song Chunfang, Meng Liyuan, Li Zhenfeng, Li Jing, Jin Guangyuan
Analysis Of Heat Transfer Characteristics Of Blackberry Microwave Vacuum Drying, Wu Tao, Song Chunfang, Meng Liyuan, Li Zhenfeng, Li Jing, Jin Guangyuan
Food and Machinery
Microwave vacuum drying of blackberry was carried out to investigate the effect of microwave power and vacuum degree on the temperature of blackberry during drying process, and the distribution law of the whole temperature field was observed. Using numerical simulation method, the coupling model of electromagnetic and heat transfer was established. After two minutes of microwave vacuum heating, the simulation temperature field distributions of blackberry under different microwave power and vacuum degree conditions were obtained. The experiment was carried out under the condition of microwave power of 400 W and vacuum degree of -60 kPa, and the experiment and simulation …
Determination Of 46 Elements In Osmanthus Fragrans By Microwave Digestion With Icp-Oes/Icp-Ms, Qin Suni, Huang Junjie, Quan Xiqiang, Tao Xin, Qin Cuiyun
Determination Of 46 Elements In Osmanthus Fragrans By Microwave Digestion With Icp-Oes/Icp-Ms, Qin Suni, Huang Junjie, Quan Xiqiang, Tao Xin, Qin Cuiyun
Food and Machinery
Objective To established a method to determine 46 elements in Osmanthus fragrans by inductively coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma-mass spectrometry (ICP-MS). Methods HNO3-H2O2 was used to decompose Osmanthus fragrans with microwave digestion. ICP-OES was applied to determine the elements of Na, Mg, Al, P, S, K, Ca and Fe, the others (Ag, As, Ba, Cd, Co, Cr, Cs, Cu, Hg, Li, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, Th, Ti, Tl, V, Zn and 15 kinds of rare earth elements) were determined by ICP-MS. Results Determination limits of ICP-OES …
The Study Of Adsorption Of Cr(Vi) Ions Using Magnetic Ascorbic Acid-Coated Fe3O4 Nanoparticles, Yang Jing, Li Zhonghai
The Study Of Adsorption Of Cr(Vi) Ions Using Magnetic Ascorbic Acid-Coated Fe3O4 Nanoparticles, Yang Jing, Li Zhonghai
Food and Machinery
Magnetic Ascorbic Acid-coated Fe3O4 Nanoparticles were successfully synthesized via a hydrothermal route. The resulting products were characterized by Transmission electron microscope, Fourier transform infrared spectra and X-ray diffraction. Various factors affecting the uptake behavior were discussed, including the pH, adsorption time, adsorbent dosage and initial concentration on the absorption of Cr (VI). Moreover, the thermodynamics and dynamics of the hexavalent chromium ion adsorption were also studied. The results showed that a maximum adsorption capacity was 39.12 mg/g for Cr (VI) at pH 1.50 and the absorption can be up to 85%. The adsorption performance of magnetic nanoparticles …