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Articles 3661 - 3690 of 4759
Full-Text Articles in Food Processing
Design And Application Of The Mini Heat Pump System For Drying And, Feng Daoning, Sun Jian, Li Li, Li Zhichun, Sheng Jinfeng
Design And Application Of The Mini Heat Pump System For Drying And, Feng Daoning, Sun Jian, Li Li, Li Zhichun, Sheng Jinfeng
Food and Machinery
A small drying and refrigerating dual-purpose heat pump system for batch processing agriculture products was developed. The system was featured with low cost, improved structure of insulated room and new wet discharge-cycle air duct. heat pump selection of mixed refrigerant aimed at the drying highest temperature and the lowest refrigeration temperature respectively was 75 ℃ and 5 ℃. These reach results demonstrated that the system was stable, meet the design requirements of the high limit temperature and dehydrate rate in dry heating mode, and work well in keep-fresh mode.
The Exploring And Improvement Of The Temperature Control System In The Corn Drying Tower, Cai Youjie, Wu Zhidong, Wang Xuefeng, Bao Li, Zhang Jinfeng
The Exploring And Improvement Of The Temperature Control System In The Corn Drying Tower, Cai Youjie, Wu Zhidong, Wang Xuefeng, Bao Li, Zhang Jinfeng
Food and Machinery
To effectively guarantee the grain drying temperature to keep in safe range, a downstream type corn drying tower temperature control system was designed combining the multi-sensor detection and the even putting fuzzy control technology. With AT89C51 as the development platform, and the programmable temperature sensor DS18B20 was used via a serial port communication and transport to the LabVIEW system. Moreover, according to the upper machine, the temperature was detected as the data for feedback system adjustment, and anti-saturation PID control algorithm, the size of single chip microcomputer output duty cycle was adjusted. Thus the drive circuit heat fan speed was …
Simulation And Error Analysis Of Cam Profile Curve Design Of Fruit Pushing Mechanism Of Net Machine, Xi Xiaoyan
Simulation And Error Analysis Of Cam Profile Curve Design Of Fruit Pushing Mechanism Of Net Machine, Xi Xiaoyan
Food and Machinery
According to the requirement of the end-effectors, the cam profile of pushing mechanism of fruit net machine was designed and error analysis was analyzed based on ADAMS. The position curve of the follower with respect to the center of the cam follower was obtained by using the positive and inverse dynamics of ADAMS. The cam contour curve was obtained by the inversion method and the create trace spline function of ADAMS. The displacement, velocity and acceleration curve of the end-effectors were obtained. Compared with the theoretical value, the results showed that the cam profile meet the requirements of the trajectory, …
Effect Of Acidic Electrolytic Water Combined With Modified Atmosphere Packaging On The Quality Of Fresh-Cut Lettuce, Qiao Yongxiang, Xie Jing, Lei Hao, Zhang Shuanshuan
Effect Of Acidic Electrolytic Water Combined With Modified Atmosphere Packaging On The Quality Of Fresh-Cut Lettuce, Qiao Yongxiang, Xie Jing, Lei Hao, Zhang Shuanshuan
Food and Machinery
The influence of acidic electrolytic water combined with modified atmosphere packaging (MAP) on preservation of fresh-cut lettuce during storage at 4 ℃ was studied. Results indicated that compared with the control group of acidic electrolytic water (pH 2.3, available chlorine content 60 mg/L) combined with air packaging (21% O2+1% CO2), the pretreatment of electrolysis water combined with MAP could effectively inhibit the growth and reproduction of microorganisms, delay loss of moisture and vitamin C, inhibit metabolism and reduction of soluble solids content as well. Moreover, it could inhibit the decomposition of chlorophyll and reduce its yellowing …
Establishment Of A Prediction Model For Shelf Life Of Lard Cookies, Zou Qingqing, Liu Xuejun, Wang Huiling, Ding Fang, Lu Ning
Establishment Of A Prediction Model For Shelf Life Of Lard Cookies, Zou Qingqing, Liu Xuejun, Wang Huiling, Ding Fang, Lu Ning
Food and Machinery
Accelerated shelf-life testing and Arrhenius equation were adopted to establish the shelf-life prediction model for lard cookies. With peroxide value as the deterioration index, peroxide value curves of lard cookies during different storage under shelf-life storage condition(25,35,45,55 ℃) was in line with first-order reaction kinetic model. The influence of the number of repetitions, the number of detection points and the time interval on the prediction of the shelf-life prediction model under accelerated storage conditions was studied. The results showed that the number of detection points has the greatest influence on the prediction accuracy, followed by the number of detection repetitions, …
Study On Protective Effect Of Puerarin Solid Beverage On Chemical Hepatic Injury, Huang Min, Zheng Jianxian, Dong Qingliang, Li Jiaxing
Study On Protective Effect Of Puerarin Solid Beverage On Chemical Hepatic Injury, Huang Min, Zheng Jianxian, Dong Qingliang, Li Jiaxing
Food and Machinery
With puerarin solid beverage made of pueraria, hawthorn, acid gill, okra, Rhizoma zingiberis, corn peptide and crystalline fructose as the test substance, to study its protection function on chemical hepatic injury by CCl4 in the Wistar mice. Wistar mice were randomly allocated to negative control group, model control group and three experiment groups, which were treated with intubation of distilled water or 1.08, 2.17 or 4.33 g/kg test substance per day for 30 days. Groups which except negative control group were treated with gastric intubation of CCl4, and the chemical hepatic injury model was gained. The level …
Study On Acivity And Structure Analysis Of Ectracts From Chinese Chestnut Shell By Ethyl Acetate, Shi Lingling, Wang Jianzhong, Liu Yujun, Ma Chao, Li Yijing, Dai Jianrong, Cao Yang, Teng Wanzhao
Study On Acivity And Structure Analysis Of Ectracts From Chinese Chestnut Shell By Ethyl Acetate, Shi Lingling, Wang Jianzhong, Liu Yujun, Ma Chao, Li Yijing, Dai Jianrong, Cao Yang, Teng Wanzhao
Food and Machinery
Investigated and analyzed the activity of ethyl acetate extract of chestnut shell and the components by UPLC—MS/MS. Antioxidant activities were carried out by DPPH radical scavenging assays and ABTS radical scavenging assays. The inhibitory activity of alpha glycosidase enzymes was measured by PNPG method. Qualitative analysis was performed by UPLC—MS/MS for analysis of major active components in ethyl acetate extracts. It determined that ethyl acetate extracts of Chestnut shell possessed remarkable DPPH radical scavenging activity, ABTS radical scavenging activity and high inhibitory activity of alpha glycosidase enzymes owing to the fat-soluble flavonoids are the main active components.
The Antioxidant Activities And Protection On Dna Oxidative Damage Of Flavonoid From The Flowers Of Abelmoschus Manihot, Li Wang, Sun Peidong, Ji Xiaotong, Lu Shuai
The Antioxidant Activities And Protection On Dna Oxidative Damage Of Flavonoid From The Flowers Of Abelmoschus Manihot, Li Wang, Sun Peidong, Ji Xiaotong, Lu Shuai
Food and Machinery
The ethanol extracts of flowers from Abelmoschus manihot was extracted by petroleum ether、ethyl acetate and n-butyl alcohol, and four different polar portions were obtained. The scavenging effect of different phases on DPPH·, ·OH and H2O2 were studied to research the antioxidant activities of each phase. Moreover, the protection of n-butyl alcohol phase on DNA oxidative damage was also studied, and the flavonoids component was identified by HPLC-MS. The results showed that the ethyl acetate phase had the best scavenging effect on DPPH·, with IC50 value 0.038 6 mg/mL. However, the n-butyl alcohol phase had scavenge ·OH …
Separation,Purification And Antibacterial Activity Of Total Flavonoids From Catalpa Root Bark, Shao Jinhua, He Fulin, Chen Xia, Xie Yu
Separation,Purification And Antibacterial Activity Of Total Flavonoids From Catalpa Root Bark, Shao Jinhua, He Fulin, Chen Xia, Xie Yu
Food and Machinery
Taking the adsorption rate and desorption rate as the evaluation indexes, macroporous resin was adopted to optimize the separation and purification technology of total flavonoids from Catalpa root bark, and the antibacterial activity of the purified total flavonoids from Catalpa root bark was investigated. The results indicated that the optimal technological conditions for the separation and purification of total flavonoids from Catalpa root bark were as follows: application of NKA-II resin; mass concentration, flow rate and pH value of loading buffer of 0.538 mg/mL, 1.66 mL/min and 4.01, respectively; concentration of eluant ethyl alcohol of 70%; and elution flow rate …
Extraction Of Pomegranate Seed Oil By Low-Temperature Continuous Phase Transition And The Analysis Of Its Fatty Acid, Du Jie, Cao Yong, Dai Weijie, Yang Guohang
Extraction Of Pomegranate Seed Oil By Low-Temperature Continuous Phase Transition And The Analysis Of Its Fatty Acid, Du Jie, Cao Yong, Dai Weijie, Yang Guohang
Food and Machinery
It was mainly elaborated the in this study grease extraction from pomegranate seed by using the technology of continuous phase transition extraction at low temperature. The extraction technology was optimized through the orthogonal experiment L9(34) based on the index of grease yield.Moreover, pomegranate seed oil physicochemical properties and the fatty acid composition werealso analyzed. It turned out that the best process conditions for the continuous phase transition extraction at low temperature of the pomegranate seed oil included raw material granularity containing 60 mesh, extracted under about 0.5 MPa for 70 min, extracting at 45 ℃ and …
Optimization Of Extraction Process For Anthocyanins From Blueberry Pomace By Response Surface Methodology, Zhang Panpan, Wang Li, Shi Zhijun, Du Meijun
Optimization Of Extraction Process For Anthocyanins From Blueberry Pomace By Response Surface Methodology, Zhang Panpan, Wang Li, Shi Zhijun, Du Meijun
Food and Machinery
The optimization of the ultrasonic extraction of anthocyanins in blueberry pomace by the response surface method was investigated in this study. With tartaric acid acidification ethanol extracting anthocyanins from blueberry pomace, with appling ultrasonic assisted extraction, anthocyanin extraction rate was determined by using the double wavelength pH differential method. Through the single factor experiment, to determine the best conditions were determined, and then the extraction process conditions of anthocyanins in blueberry pomace were optimized using the response surface analysis. The results showed that the extraction conditions on the influence of the anthocyanins blueberry pomace extraction yield order was as follows. …
Optimization Of Germinationp Process And Analysis Of Nutritional Components In Hull-Less Barley, Dong Jilin, Li Pengchong, Shen Ruiling, Shao Shu
Optimization Of Germinationp Process And Analysis Of Nutritional Components In Hull-Less Barley, Dong Jilin, Li Pengchong, Shen Ruiling, Shao Shu
Food and Machinery
The effects of germination on total phenolics and β-glucan in barley were studied by single factor and Orthogonal experiment, and the Optimum process parameters of barley germination were obtained. The results showed that the optimum technological conditions were as follows, i.e. The seed were germinated at 30 ℃ for 2 days using the pH 7.0 solution. Under this condition, 1.13 mg/g of total phenol and 2.31% of β-Glucan were obtained. On the basis of the best germination process, the changes of nutrient composition and enzyme activity before and after germination of highland barley were also studied. The results showed that …
Optimization On Direct Powder Compression Of Maca Powder Technology Based On Response Surface Method, Chen Longfei, Wang Min, Fan Liuping, Ding Zhansheng, Ding Shaodong
Optimization On Direct Powder Compression Of Maca Powder Technology Based On Response Surface Method, Chen Longfei, Wang Min, Fan Liuping, Ding Zhansheng, Ding Shaodong
Food and Machinery
Appropriate excipients were selected for direct compression process of maca tablets according to the powder properties. The influence of different excipients and water content was investigated based on single factor test with tablet weight variation, friability, hardness and disintegration time as comprehensive scores. Regression equation was established to figure out the optimalsolution. The result shows that, magnesium stearate microcrystalline cellulose SH102 and lactose content were selected as suitable excipients. The best prescription and technology of the direct powder compression technology of maca powder was obtained as follows: Water content of 7.76%, magnesium stearate content of 0.85%, microcrystalline cellulose content of …
The Influence Of Wall Material Proportion To Preparation Of Complex Coacervation Natural VE Microencapsulation Embedding Effect, Qiang Junfeng
The Influence Of Wall Material Proportion To Preparation Of Complex Coacervation Natural VE Microencapsulation Embedding Effect, Qiang Junfeng
Food and Machinery
Nature VE Microcapsules was produced by using Composite gel method. This method of producing Nature VE Microcapsules was based on the properties of wall material and Complex coacervation process. Gelatin and Alginate were used as wall materials, and 5% of calcium chloride was chose as curing agent. The influence of two different proportion of wall material to Nature VE Microcapsules Morphology and the effects of particle size distribution and embedding were also researched. The results showed that the production rate and efficiency as well as the solid effective loads were highest when the ratio of gelatin wall at …
Retain Moisture Properties Of Tobacco Recombination Humectant Of Edible Wax And Its Application, Xu Yingbo, Chen Kaibo, Xu Zhiqiang, Ge Shaolin, Yan Xiangyang, Liu Shaomin
Retain Moisture Properties Of Tobacco Recombination Humectant Of Edible Wax And Its Application, Xu Yingbo, Chen Kaibo, Xu Zhiqiang, Ge Shaolin, Yan Xiangyang, Liu Shaomin
Food and Machinery
The edible wax, AJ polysaccharide monomer and recombination samples were selected for the moisture retention test to evaluate the moisturizing property of tobacco in low humidity environment. The results showed that the edible wax and AJ polysaccharide monomer both had certain effect on the moisture of tobacco. The moisturizing property of plant wax 1 was better than that of other edible wax. When the edible wax and AJ polysaccharide monomer were compounded, the moisturizing performance of the tobacco was further improved by the coordination effect of the two samples. Scanning electron microscopy (SEM) revealed that besides the effect of traditional …
The Design And Application Of Evaluation Method For Quality Stability Of Cigarette Production Process, Xiong Anyan, Li Shanlian, Ding Meizhou, Liu Wenzhao, Gu Liang, Huang Guangfu
The Design And Application Of Evaluation Method For Quality Stability Of Cigarette Production Process, Xiong Anyan, Li Shanlian, Ding Meizhou, Liu Wenzhao, Gu Liang, Huang Guangfu
Food and Machinery
In order to make up for the deficiency of the existing evaluation method of quality stability, a new method of evaluating the quality stability of cigarette production process was developed by using statistical techniques. This method first classified the variables in the production process, and different types of variables using different methods were used to calculate the quality stability index. Moreover, different weights were determined according to both the importance of different processes and different variables in processes, and then the process using weighted average method was applied to calculate the stability of quality index. Furthermore, the process (batch) using …
Optimization Of Hot Air Vacuum Freeze Drying For Eurotus Eryngii, Sun Cui, Wang Yu, Sheng Xiaorui, Li Kuokuo
Optimization Of Hot Air Vacuum Freeze Drying For Eurotus Eryngii, Sun Cui, Wang Yu, Sheng Xiaorui, Li Kuokuo
Food and Machinery
In order to increasing the drying speed, quality and energy consumption in the for Eurotus eryngii drying, the effects were studied, of from the hot-air temperature, hot-air time and vacuum freeze-drying time,on drying rate, sense judgment, rehydration ratio and Amino acids by using the Box-Behnken optimal design. Based on the experimental data, the response surface methodology was employed for the muli-variable experiments and the regression model was established. The optimal parameters were obtained as follows: hot air drying temperature 50 ℃, hot air drying time is 60 min, and the vacuum freeze-drying time is 10 h. The combined drying method …
The Role Of Quorum Sensing In Biofilm Formation Of Foodborne Micro-Organism, Zhang Guoli, Ao Xiaolin, Liu Shuliang
The Role Of Quorum Sensing In Biofilm Formation Of Foodborne Micro-Organism, Zhang Guoli, Ao Xiaolin, Liu Shuliang
Food and Machinery
The biofilm is a multicellular group structure formed by numerous gathered microorganism which adheres on the surfaces. This phenomenon is widespread in a variety of foodborne micro-organism, and it is important for food processing and security. Quorum sensing (QS) has been proven to be an important factor in the formation of biofilm. In this review, the regulation function of QS in the biofilm formation of several kinds of foodborne bacteria and fungi was discussed, and this would provide reference to biofilm control and utilization in food processing.
Antimicrobial Peptides And Its Application In The Control Of Fruit And Vegetable Diseases, Wang Wenjun, Zeng Kaifang, Deng Lili, Yao Shixiang
Antimicrobial Peptides And Its Application In The Control Of Fruit And Vegetable Diseases, Wang Wenjun, Zeng Kaifang, Deng Lili, Yao Shixiang
Food and Machinery
Antimicrobial peptides are widely present in the organism, which are gene-encoded, ribosomal synthesized polypeptides. Antimicrobial peptides have anti bacteria, fungi, viruses and other biological functions. They are the important part of non-specific immune function of organism. With the development of the research on the antimicrobial peptides, they are expected to be excellent substitutes for antibiotics, fungicides. This review briefly introduces the classification, mechanism and application in the control of fruits and vegetables diseases of antimicrobial peptides, and prospects the problems existing in the research and widely application.
Thermal Drying Methods Of Yeast And The Ways To Improve The Activity, Zhang Hongyan, Zeng Kaifang, Zhou Yahan, Deng Lili, Yao Shixiang
Thermal Drying Methods Of Yeast And The Ways To Improve The Activity, Zhang Hongyan, Zeng Kaifang, Zhou Yahan, Deng Lili, Yao Shixiang
Food and Machinery
Drying the yeast cells into a dormant state, that is, preparing solid active dry yeast, and the active dry yeast is convenient for transport and storage, and widely used in the fields of wine making, baking, biological control and so on. During the process of preparing active dry yeast, drying the yeast is an important step. It was introduced that the thermal drying methods, including drying methods of using vacuum, spray, and fluidized bed, which are economical, high in feasibility, low energy consumption, and can be preserve for a long time. Moreover, the factors affect the activity of dry yeast …
Research Progress Of New Formaldehyde Scavengers In Food Products, Chen Xifeng, Tao Ningping, Xu Changhua, Gu Dongchen
Research Progress Of New Formaldehyde Scavengers In Food Products, Chen Xifeng, Tao Ningping, Xu Changhua, Gu Dongchen
Food and Machinery
This article briefly describes the source and the harm of formaldehyde in food and its effects on food quality. The types of formaldehyde scavenger in food and the study of complex formaldehyde scavenger in recent years were systematically introduced. And provided the basis for selecting the suitable formaldehyde scavenger in the future, and looked forward to the environmental protection and high efficient research direction of the new formaldehyde scavenger.
Research Progress In Functional Nutrients And Biological Activities Of Hibiscus Syriacus L., Zhang Wenyan, Wang Xiaohong, Li Anping, Feng Binyi
Research Progress In Functional Nutrients And Biological Activities Of Hibiscus Syriacus L., Zhang Wenyan, Wang Xiaohong, Li Anping, Feng Binyi
Food and Machinery
Hibiscus syriacus L. is a kind of ornamental plants with abundant functional nutrients and bioactive substances. The domestic and overseas research progress of functional nutrients and bioactive extracts of H. syriacus L were reviewed. Moreover, its function of extracts and the development status of related products were summarized, and the relative development and utilization prospect were prospected. Our study would provide theoretical basis for the comprehensive development and utilization of Hibiscus syriacus L.
Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Yan Huabing, Qin Meiying, Wan Gying, Li Zhichun, Wei Ping, Zhou Kui
Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Yan Huabing, Qin Meiying, Wan Gying, Li Zhichun, Wei Ping, Zhou Kui
Food and Machinery
The paper focused on the effect of the cassava flour on the qualities and texture characteristics of biscuits during storage, different proportion of cassava flour instead of low-gluten flour was made biscuits, and evaluated the physical and texture indexes of the products. The results showed that the brightness of biscuits add the cassava flour was decreased, colour and lustre was turned yellow. The cassava flour could reduce the moisture content and water absorp-tion, improved the brittleness of biscuits during storage. Thereinto, the biscuits during storage had the lowest moisture content, chewiness, hardness, and the highest brittleness when the cassava flour …
Microstructure Of Rabbit-Skin Collagen And Influences Of Different Factors On Its Aggregation, Ma Mingsi, Zhang Yuhao, Ma Liang, Wang Xuemeng, Han Shuang, Zhang Xiaojie
Microstructure Of Rabbit-Skin Collagen And Influences Of Different Factors On Its Aggregation, Ma Mingsi, Zhang Yuhao, Ma Liang, Wang Xuemeng, Han Shuang, Zhang Xiaojie
Food and Machinery
In this study, UV spectroscopy, Fourier transform infrared spectroscopy and scanning electron microscopy, were used to study the microstructure of rabbit-skin collagen, respectively. The effects of temperature, collagen concentration, pH value and ionic strength on aggregation properties of collage were also studied. The results of UV spectroscopy and Fourier transform infrared spectroscopy showed that the absorption peak and the corresponding wavelength in accordance with the characteristics of type Ⅰ collagen. Moreover, the results of scanning electron microscopy showed that the collagen was irregular dense sheet film, partially wrinkled on the surface. Furthermore, the results of aggregation properties of rabbit-skin collagen …
Originalitytrend Of Global Food Packaging Design From “Pentawards” Prizewinning Works, Li Li, Chen Hong
Originalitytrend Of Global Food Packaging Design From “Pentawards” Prizewinning Works, Li Li, Chen Hong
Food and Machinery
To select the prizewinning works in food and beverage kind in Pentawards International Packaging Design Contest from 2010 to 2016, comprehensively analyzes the pictures, characters, colors, packaging materials and technology of packaging works, and explores the characteristics and development trend of global food packaging originality design in recent years. The results show are as the following: in pictures, the food packaging originality prefers flatting and abstraction, and return of hand-drawn illustration; in colors, it prefers the application of gradients, monochrome and dedicated color; in characters, the characters modularization, handwriting and a sans-serif font will become design trend; in materials, adequate …
Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing
Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing
Food and Machinery
To study the freshness and quality changes after electron beam irradiation in three different forms, include paddy, brown rice, milled rice, during storage , taking the fresh late japonica rice was selected as raw material. The effect of electron beam irradiation on paddy, brown rice and milled rice based on the doses of 0, 2, 4 kGy was studied, including the effects on moisture content, color, fatty acid value, viscosity value and taste value. Results indicated that the paddy, brown rice, milled rice at 2, 4 kGy irradiated doses compared to the corresponding non-irradiated sample, moisture content, whiteness, redness and …
Effects Of Different Heat Treatment On Oxidordeuctase Activity Of Walnut Kernel, Wu Qiuhao, Jia Lirong, Chen Ante, Zhang Xi, Huang Rongrong, Liu Xuebin, Wang Ping
Effects Of Different Heat Treatment On Oxidordeuctase Activity Of Walnut Kernel, Wu Qiuhao, Jia Lirong, Chen Ante, Zhang Xi, Huang Rongrong, Liu Xuebin, Wang Ping
Food and Machinery
Effects of microwave, far-infrared heating and hot-air treatment on enzyme activity of walnut kernels were investigated. After undergoing different strength of microwave, far-infrared ray and hot-air, the activity of lipoxygenase activity (LOX), peroxidase (POD) and hydrogenperoxidase (CAT) in walnut kernels were determined. The results showed that microwave, far-infrared heating and hot-air treatment could inhibit the activity of LOX, POD and CAT effectively. The conditions of three heat processing were optimized as follows, i.e. treated at 385 W microwave for 3 min, 90 ℃ far-infrared heating for 30 min, or 90 ℃ hot-air treatment for 90 min, respectively.
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping
Food and Machinery
Given the high quality wheat gluten protein, the hydrolysis conditions including hydrochloric acid concentration, hydrolysis time and solid-liquid ratio were optimized with the degree of hydrolysis, umami amino acids (aspartic and glutamic acid) as indices using hydrochloric acid, and the processing technique was expatiated. Moreover, 3-monochloropropane-1,2-diol (3-MCPD) combining with acidolysis process was measured and sensory evaluation assessment team was organized to do the sensory evaluation of hydrolyzed vegetable protein under different conditions. Additionally, the optimum preparation was selected. Finally, on the basis of single factor experiment, the response surface of the 3 level design (Box-Behnken design) was used by degree …
Determination Of Nitrite In Food By Using Headspace-Gas Chromatography, He Hao, Chen Xingying, Sun Yingqiu, Zhao Juan
Determination Of Nitrite In Food By Using Headspace-Gas Chromatography, He Hao, Chen Xingying, Sun Yingqiu, Zhao Juan
Food and Machinery
The determination of nitrite content in drinking water, smoked bamboo shoot, grandmother food and roasted ear tip was studied by using headspace-gas chromatography, and a fast, accurate and quantitative detection method of nitrite was established. The reaction mechanism of this method was deduced, and the relative products were validated by the headspace gas chromatography-mass spectrometry. The sample solution of smoked bamboo shoot, grandmother food and roasted ear tip were analyzed after crushing, boiling water extraction, precipitation and filtration, and then sodium cyclamate and sulfuric acid solution were added to pretreated sample. Diazo reaction was reacted in headspace bottle at 50 …
Development Of A Combining Sterilization Equipment Of High Pressure Carbon Dioxide Treatment And Ultra-High Pressure Homogenization Treatment, Sun Yanlin, Su Shupeng, Han Liying, Jiang Shu
Development Of A Combining Sterilization Equipment Of High Pressure Carbon Dioxide Treatment And Ultra-High Pressure Homogenization Treatment, Sun Yanlin, Su Shupeng, Han Liying, Jiang Shu
Food and Machinery
High pressure carbon dioxide treatment (HPCD) and ultra-high pressure homogenization treatment (HPH) are promising non-thermal sterilization technologies. A new type of combining sterilization technology of HPCD and HPH was developed to enhance the sterilization capabilities. The working principles, characteristics, structural components of the combining sterilization technologies were introduced systematically, and the physical prototype was developed. These three sterilization technologies were evaluated by comparing the inactivation of Saccharomyces cerevisiae, and the test results showed that the combining sterilization technology was better than that of the single one.