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Articles 421 - 450 of 4759
Full-Text Articles in Food Processing
Preparation Of Chitosan/Bentonite Composites By Impingement Flow-Hydraulic Cavitation And Its Application, Wang Ning, Huang Chengdu, Pang Xi, Huang Yongchun
Preparation Of Chitosan/Bentonite Composites By Impingement Flow-Hydraulic Cavitation And Its Application, Wang Ning, Huang Chengdu, Pang Xi, Huang Yongchun
Food and Machinery
Objective: In order to solve the problem that the preparation of chitosan/montmorillonite composites by traditional mechanical stirring was time-consuming and not conducive to scale-up production. Methods: Chitosan/montmorillonite composites were prepared by impinging stream hydrodynamic cavitation, the effects of four factors, namely chitosan dosage, chitosan molecular weight, reaction time and reaction temperature on the organic ignition loss were investigated, and then the optimum method of preparation was optimized by using the L9（34） orthogonal test. The structure of the composite was characterized by scanning electron microscopy, infrared spectroscopy, X-ray diffraction and Specific surface analyzer. Results: The optimal solution …
Modeling Analysis And Protection Study Of Vertical And Horizontal Vibrations In Hami Melon Logistics Packages, Zhang Lianwen, Xie Xiaoding, Wu Yuzhu, Zhang Chao, Gao Jia, Xu Bin
Modeling Analysis And Protection Study Of Vertical And Horizontal Vibrations In Hami Melon Logistics Packages, Zhang Lianwen, Xie Xiaoding, Wu Yuzhu, Zhang Chao, Gao Jia, Xu Bin
Food and Machinery
Objective: Optimized cushioning packaging. Methods: Taking Hami melon and its packaging as the research object, conducted sweep frequency vibration test on 5-layer stacked packaging, measured the natural frequency, maximum power Spectral density and peak acceleration of the vertical and horizontal vibration of each layer of packaging, and established the relational model between the maximum power spectral density, peak acceleration and stacking layer. Results: The higher the packaging, the larger the maximum power spectral density and peak acceleration in both vertical and horizontal directions. The maximum power spectral density and peak acceleration in the vertical direction of the same layer of …
Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng
Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng
Food and Machinery
Objective: This study aimed to investigate the changes in quality and flavor of semi-dried gold pomfret during the thawing process of logistics transportation. Methods: The logistics transportation process of frozen semi-dried gold pomfret was simulated at different temperatures. The thawing-loss rate, changes in myofibrillar protein conformation, physical and chemical indexes of protein, lipid oxidation and changes in flavor substances were determined. Results: The protein and lipid oxidation degrees of pomfret were significantly increased with the extension of transport time (P＜0.05). The oxidation degree was (P＜0.05) more significant as the temperature increased. During this process, protein aggregation …
Analysis On Quality In Three Kinds Of Basal Tea Of Noval-Jasmine Tea Beverage, Zhang Fen, Chen Jiaxian, Yuan Dongyin, Zhang Xuhao, Wen Lixiang
Analysis On Quality In Three Kinds Of Basal Tea Of Noval-Jasmine Tea Beverage, Zhang Fen, Chen Jiaxian, Yuan Dongyin, Zhang Xuhao, Wen Lixiang
Food and Machinery
Objective: This study aimed to explore the quality features of basal tea of noval-jasmine tea. Methods: Taking three kinds of basal tea（Fujian Xianghao, Yunnan Maojian, Sichuan Xiangming）of noval-jasmine tea beverage scenting tea dhool from Fujian, Yunnan and Sichuan as the research objects, the quality of the base tea including main biochemical components, taste, aroma were analyzed by electronic tongue, solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS), sensory evaluation and chemical analysis. Results: Water extracts of three kinds of basal tea was 49.40%~51.40%, tea polyphenols was 18.00%~23.20%, caffeine was 3.20%~4.30%, free amino acid was 3.32%~3.50%. The main biochemical components …
Study On The Effect Of Ultrasonic Aging Of Crude Baijiu After Second Distillation, Zhang Yingying, Chen Xuepeng, Yu Yougui, Tan Wenjun, Wu Jinlan, Dai Shan, Zheng Qing
Study On The Effect Of Ultrasonic Aging Of Crude Baijiu After Second Distillation, Zhang Yingying, Chen Xuepeng, Yu Yougui, Tan Wenjun, Wu Jinlan, Dai Shan, Zheng Qing
Food and Machinery
Objective: Accelerated manmade aging of base liquor after heavy distillation. Methods: A single factor experimental design method was adopted based on the study of impurity removal in second distillation of Luzhou-flavor crude Baijiu. The changes in the content of total acids and total esters in the liquor were used as indicators to preliminarily explore the effect of ultrasonic treatment conditions on the crude Baijiu. Results: The results showed that: among the three single factors of ultrasonic treatment power, temperature and time, there were varying degrees of differences between the levels of each individual factor; At an ultrasonic frequency of 45 …
Determination Of Rutin, Hyperoside, Quercetin In Xiang Lotus By Hplc, Zhong Feifei, Li Jing, Lei Deqing, Yang Yun, Wu Jianfang, Ouyang Li
Determination Of Rutin, Hyperoside, Quercetin In Xiang Lotus By Hplc, Zhong Feifei, Li Jing, Lei Deqing, Yang Yun, Wu Jianfang, Ouyang Li
Food and Machinery
Objective: To establish a HPLC method for simultaneous determination of rutin, hyperoside, quercetin in Xiang lotus. Methods: The HPLC method was performed on an Agilent ZORBAX SB-C18 column (4.6 mm×250 mm, 5 m) with gradient elution of methanol and 0.6% phosphoric acid solution. The flow rate was 1.0 mL/min. The column temperature was 30 ℃ and the detection wavelength was set at 255 nm. Results: The contents of rutin, hypericin and quercetin in 20 batches of lotus samples were 1.32～2.06, 1.36～2.43, 1.41～3.26 mg/kg, respectively. The linear range of the concentration of rutin, hypericin and quercetin was 5～200 g/mL ( …
Nanozymatic Activity Of Zr-Based Mofs: Tuning The Coordinatively Unsaturated Metal Sites For Enhancing Hydrolytic Activity Toward Peptide Bonds, Xu Keyu, Xia Liwei, Xing Keyu, Cheng Yunhui, Xu Zhou
Nanozymatic Activity Of Zr-Based Mofs: Tuning The Coordinatively Unsaturated Metal Sites For Enhancing Hydrolytic Activity Toward Peptide Bonds, Xu Keyu, Xia Liwei, Xing Keyu, Cheng Yunhui, Xu Zhou
Food and Machinery
Objective: To develop efficient and stable artificial proteases and investigate the relationship between coordinatively unsaturated metal sites and hydrolysis activity of peptide bond. Methods: Three zirconium-based metal-organic frameworks （Zr-MOFs） with different coordinatively unsaturated sites （12-connected Zr-MOF, 6-connected Zr-MOF, and 4-connected Zr-MOF） were prepared to modulate protein hydrolase activity. The protein hydrolase activity of three Zr-MOFs was evaluated by the hydrolysis rate of bis-glycopeptide （Gly-Gly） as an indicator. Subsequently, soy protein, surimi protein and casein were hydrolyzed using the best performing protein hydrolase nanoenzymes, and the hydrolysis products were separated using SDS-polyacrylamide gel electrophoresis, and the hydrolysis efficiency of the three …
Effects Of Three Media On The Isolation Of Two Kinds Of Antimicrobial-Resistant Bacteria From Chicken Products, Huang Liujuan, Fan Yanli, Zhong Hai, Jiang Jing, Shao Yi
Effects Of Three Media On The Isolation Of Two Kinds Of Antimicrobial-Resistant Bacteria From Chicken Products, Huang Liujuan, Fan Yanli, Zhong Hai, Jiang Jing, Shao Yi
Food and Machinery
Objective: To evaluate the isolation effects of different media on antimicrobial risistant （ART） bacteria flora from the surface of cold fresh and cooked chicken products. Methods: Based on high-throughput sequencing technology, the flora structure and abundance of tetracycline-resistant （Tr） and sulfamethazole-resistant （Sr） bacteria isolated by brain heart infusion （BHI）, tryptic soy agar （TSA） and plate count agar （PCA） media was comparatively analyzed. Results: Among the 101 genera of ART bacteria from cold fresh chicken samples, 30, 5 and 3 genera of Tr bacteria were isolated only on BHI, TSA and PCA media respectively, while the …
Changes Of Chemical Components Of Tibetan Tea During Pile Fermentation Process, Deng Junlin, He Yanghang, Chen Jian, Liu Gang, Xia Chen
Changes Of Chemical Components Of Tibetan Tea During Pile Fermentation Process, Deng Junlin, He Yanghang, Chen Jian, Liu Gang, Xia Chen
Food and Machinery
Objective: The changes in the main chemical components in water extracts of Tibetan tea during the pile fermentation process were investigated. Methods: Research was done on tea samples and water extracts from various fermentation stages of Tibetan tea. Soluble solids, soluble sugars, total polyphenols, total flavonoids, and in vitro antioxidant activity (ABTS and DPPH) were all examined. Additionally, ultra-performance liquid chromatography (UPLC) was used to find theophylline, caffeine, gallic acid (GA), and 8 catechins monomers. By using enzyme-linked immunoassay, the amount of theaflavin, thearubigin, and theabrownin were determined. Results: The soluble solids in Tibetan tea reduced and then slightly increased …
Evaluation Of The Performance Of Enrofloxacin In The Detection Of Egg By Quantum Dot Microsphere Immunochromatography Strip, Zhang Fusheng, Wang Yuchen, Lu Lisheng, Deng Jiajun, Chen Junsong, Yang Linfen, Guo Jing, Wu Renwei, Lai Weihua
Evaluation Of The Performance Of Enrofloxacin In The Detection Of Egg By Quantum Dot Microsphere Immunochromatography Strip, Zhang Fusheng, Wang Yuchen, Lu Lisheng, Deng Jiajun, Chen Junsong, Yang Linfen, Guo Jing, Wu Renwei, Lai Weihua
Food and Machinery
Objective: This study aimed to realize rapid on-site screening of enrofloxacin in eggs. Methods: According to the requirements of the “Maximum residue limit of 41 veterinary drugs in the national food safety standard” and the “Opinions on regulating the use of rapid food testing” issued by the State Market Supervision and Administration in January 2023, the spiked samples at three concentration levels of enrofloxacin were prepared. Fifty blank samples and fifty spiked samples at a concentration level of 0.5 time the standard limit requirement (5 μg/kg) were used to evaluate the false positive rate of the rapid detection method. Fifty …
A Fluorescence Elisa Based On Dsdna-Cuncs For The Detection Of E. Coli O157:H7 In Milk, Cao Wenkai, Shan Shan, Liu Daofeng, Peng Juan, Xing Keyu, Lai Weihua
A Fluorescence Elisa Based On Dsdna-Cuncs For The Detection Of E. Coli O157:H7 In Milk, Cao Wenkai, Shan Shan, Liu Daofeng, Peng Juan, Xing Keyu, Lai Weihua
Food and Machinery
Objective: This study aimed to developed a novel fluorescent enzyme-linked immunosorbent assay method for the sensitive detection of E. coli O157:H7 in milk samples. Methods: The pyrophosphate-Cu2+ coordination complex was hydrolyzed by alkaline phosphatase, and Cu2+ was released from copper nanoclusters as signal reporting probes. Key factors such as Cu2+ concentration, pyrophosphate concentration, and DNA template concentration and length were optimized. Results: Under the control of the optimized conditions, the method exhibited a good linear relationship (R2=0.980 8) with the target E. coli O157:H7 in the range of 5×104~1×108 CFU/mL. The …
Determination Of Acrylamide In Fried Foods By High Performance Liquid Chromatography Based On Quechers, Dong Wenjing, Dai Jinbo, Nie Rongrong, Shen Jie, Ye Caiping, Cai Zhitao
Determination Of Acrylamide In Fried Foods By High Performance Liquid Chromatography Based On Quechers, Dong Wenjing, Dai Jinbo, Nie Rongrong, Shen Jie, Ye Caiping, Cai Zhitao
Food and Machinery
Objective: This study aimed to popularize the detection capability of acrylamide in fried foods and optimize the pre-treatment process and the reliance on expensive instruments. Methods: The acrylamide in fried foods were extracted by methanol as extraction solvent and used C18 and Z-Sep+ as clean up materials. Then separated it with C18 liquid chromatography column by using water as mobile phase for isocratic elution and detected at wavelength 197 nm. Results: This method showed a good linearity (R2>0.999) of acrylamide in the range of 0.1～2.0 mg/L and the limits of detection was 0.007 mg/kg. …
Determination Of Zn2+ Cd2+ Pb2+ In Food Base On Bi-Co-Btc Electrochemical Sensor, Ding Kewu, Dai Lili, Huang Dihui, Sun Zhongwei, Ye Ruihong
Determination Of Zn2+ Cd2+ Pb2+ In Food Base On Bi-Co-Btc Electrochemical Sensor, Ding Kewu, Dai Lili, Huang Dihui, Sun Zhongwei, Ye Ruihong
Food and Machinery
Objective: This study focused on the preparation of a new electrochemical sensor for detection of heavy metal content in food. Methods: In this study, a new type of bismuth-based metal-organic framework was prepared by hydrothermal method. 1,3,5-benzenetricarboxylic acid （H3BTC） was used as a ligand, which supplemented by bismuth nitrate pentahydrate [Bi（NO3）3 5H2O] and cobalt nitrate hexahydrate [Co（NO3）2·6H2O] metal salts to prepare novel bismuth-based metal-organic frameworks. Bi-based metal-organic framework composites supported by multi-walled carbon nanotubes were prepared by ultrasonic self-assembly. The surface of glassy carbon electrode （GCE） was …
A Study On The Application Of Non-Prosecution Of Criminal Compliance By Food Production And Operation Enterprises, Cai Kunpeng
A Study On The Application Of Non-Prosecution Of Criminal Compliance By Food Production And Operation Enterprises, Cai Kunpeng
Food and Machinery
With the current criminal compliance pilot, how to apply it correctly in the field of food safety is a new research direction. Starting from the criminal behavior of substantive law, this paper probes into the rationality of applying compliance non-prosecution in food production and operation enterprises, and through the analysis of the application of criminal compliance non-prosecution, puts forward the measures for applying the system in the field of food safety.
Simulation Analysis Of Flow Channel Of Different Twin-Screw Extruder With Different Groove Depth, Zhang Yiming, Huang Zhigang, Yang Yanan
Simulation Analysis Of Flow Channel Of Different Twin-Screw Extruder With Different Groove Depth, Zhang Yiming, Huang Zhigang, Yang Yanan
Food and Machinery
Objective: The flow channel distribution of polylactic acid （PLA） in different groove depths of a double screw extruder was discussed. Methods: Three kinds of screw elements with different depth of screw groove and their corresponding flow channel models were established by Solidworks software. Polyflow fluid simulation software was used for numerical simulation, and FieldView software was used for numerical analysis of post-processing results. The pressure field, shear rate field, viscosity field and residence time distribution curve （RTD） of polylactic acid （PLA） in three different screw extruders with different groove depths were studied. Results: The depth of the screw groove was …
Prediction Method Of Fragrant Pear Weight Based On Kinect Camera, Zhang Runzhi, Zhang Xiao, Wu Gang
Prediction Method Of Fragrant Pear Weight Based On Kinect Camera, Zhang Runzhi, Zhang Xiao, Wu Gang
Food and Machinery
Objective: Aiming to obtain the weight of fragrant pear quickly to provide a basis for developing the fragrant pear grading device. Methods: This method acquired RGB-D images of fragrant pear by Kinect camera and converted them into point cloud data. The point cloud data was pre-processed and interpolated to generate a fragrant pear model. Then calculated the size parameter of the fragrant pear model. Finally, using the fragrant pear's volume predicted its weight. Results: Experimental results showed that the average relative error of the volume was 2.8%. Then the volume of fragrant pears was calculated by the error-compensated measurement method …
Fruit Classification System Based On The Pressure Sensor Coupled With Support Vector Machine, Wang Feifei, Liu Peng, Sun Fengwei, Zhou Qiong
Fruit Classification System Based On The Pressure Sensor Coupled With Support Vector Machine, Wang Feifei, Liu Peng, Sun Fengwei, Zhou Qiong
Food and Machinery
Objective: To improve fruit classification accuracy while considering low computational cost and low sensor cost. Methods: A fruit classification system based on capacitive pressure sensor was proposed. The system used support vector machine algorithm with a Gaussian kernel function (GKF-SVM) to classify fruits. The capacitive pressure sensors used were made of thin copper sheets and a layer of vinyl acetate, and these sensors were fixed to the thumb and index finger of a polyamide spandex glove that simulates a robotic hand. The obtained capacitance value was expressed in the form of digital level, and the data was extracted by data …
Identification Method Of Canned Food For Production Line Sorting Robot Based On Improved Pso-Svm, Gao Haiyan, Gao Jinyang, Wang Weicheng
Identification Method Of Canned Food For Production Line Sorting Robot Based On Improved Pso-Svm, Gao Haiyan, Gao Jinyang, Wang Weicheng
Food and Machinery
Objective: To solve the problems of poor accuracy and low efficiency in target recognition methods for existing sorting robots in food production lines. Methods: On the basis of the analysis of the binocular vision food sorting system, a combination of improved particle swarm optimization algorithm and support vector machine was proposed for target recognition of food sorting robots. By improving the particle swarm optimization algorithm to optimize support vector machine parameters, an optimized support vector machine classification model was obtained. The classifier was trained for both global and local features, and feature weight coefficients were dynamically assigned to obtain the …
Research Progress Of Food Packaging Defect Detection Based On Machine Vision, Ge Minghui, Zhang Jun, Lu Huijuan
Research Progress Of Food Packaging Defect Detection Based On Machine Vision, Ge Minghui, Zhang Jun, Lu Huijuan
Food and Machinery
Food packaging can develop defects during the production process due to various factors. The types of packaging defects are numerous with complex background. Machine vision detection, which uses visual imaging and computer information processing to complete tasks such as identification, detection, and measurement of packaging, has faster execution speed and higher accuracy compared to traditional manual inspection. This can significantly improve the degree of production automation. This article analyzes the common defects in food packaging and their causes, introduces traditional machine vision detection algorithms, and explores the research application of deep learning algorithms in food packaging defect detection. It also …
Design Of Spherical Fruit Packing Machine Based On Ahp/Ad/Triz, Zuo Bin, Wang Renzhong, Wang Min
Design Of Spherical Fruit Packing Machine Based On Ahp/Ad/Triz, Zuo Bin, Wang Renzhong, Wang Min
Food and Machinery
Objective： The paper aims to solve the large amount of packing for spherical fruit packing with unstable and unshapen with foam. Methods： A product design method based on AHP, AD and TRIZ integration was proposed in view of user demands. The weight and ranking of customer demands was obtained through AHP, the high-weights of design elements was converted to functional requirement. Then, the mapping between functional domain and physical domain of design elements was completed by means of AD axiomatic design. The design parameter sets of bevel gear packaging mechanism, spiral auxiliary mechanism, cutter mechanism and tension control mechanism were …
Research On Intelligent Real-Time Identification System Of Traffic Signs Based On Improved Recurrent Neural Network Algorithm, Wang Shaoying
Research On Intelligent Real-Time Identification System Of Traffic Signs Based On Improved Recurrent Neural Network Algorithm, Wang Shaoying
Food and Machinery
Objective： In order to meet the needs of the edge computing of the Internet of Things, a recurrent neural network algorithm was introduced for the first time in this paper, and an intelligent real-time classification and recognition system was constructed to conduct research on food packaging images. Methods： To build a simulation experiment test model, firstly preprocessed the image data set, de-redundantize, grayscale, and normalized the two-dimensional image, and finally input the time-sequential data in parallel. Using a typical memristor as the research object of realizing hardware RNN, the nonlinear function of memristor was used to construct the mapping layer …
Food Freshness Recognition Method Based On Improved Resnet Model, Wan Wei, Pu Yingxue, Wang Xiang, Li Chao
Food Freshness Recognition Method Based On Improved Resnet Model, Wan Wei, Pu Yingxue, Wang Xiang, Li Chao
Food and Machinery
Objective: Solve the problems of low detection efficiency and poor accuracy in existing food freshness recognition methods. Methods: Based on the food production line image acquisition system, an improved residual neural network model was proposed for food freshness recognition on the production line. The improved LRELU activation function was introduced to improve the recognition performance of the model, the batch normalization layer was introduced to improve the training efficiency of the model, and the Dropout layer was introduced to discard a certain proportion of neurons to reduce the impact of over fitting. Results: Compared with conventional food freshness recognition methods, …
Research On Tomato Maturity Detection Method Based On Improved Yolov4 Model, Lu Jinrui, Fu Yan, Ni Meiyu, Cao Weigang, Du Zitao
Research On Tomato Maturity Detection Method Based On Improved Yolov4 Model, Lu Jinrui, Fu Yan, Ni Meiyu, Cao Weigang, Du Zitao
Food and Machinery
Objective: To solve the problems of low detection accuracy and large number of model parameters in existing tomato maturity detection methods. Methods: Based on the tomato image acquisition system, an improved YOLOv4 model was proposed for automatic detection of tomato maturity. Introducing the lightweight network MobileNetv3 network into the model to replace the CSPParkNet53 network, reducing model complexity. Using average pooling instead of maximum pooling in the SPP module improved the algorithm's detection accuracy for small targets. Introduced attention mechanism CBAM in the upsampling process to enhance the fusion ability of deep and shallow features, and verified the feasibility of …
Protective Effects Of Procambarus Clarkii Shell Bioactive Peptides On Oxidative Stress Injury Of Zebrafish （Danio Rerio）, He Shuwen, Zhu Haojie, Han Pengwei, Yang Saijie, Cui Bo, Cheng Yunhui, Li Honghui, Wen Li
Protective Effects Of Procambarus Clarkii Shell Bioactive Peptides On Oxidative Stress Injury Of Zebrafish （Danio Rerio）, He Shuwen, Zhu Haojie, Han Pengwei, Yang Saijie, Cui Bo, Cheng Yunhui, Li Honghui, Wen Li
Food and Machinery
Objective: Explore the protective effect of Procambarus clarkii shell bioactive peptides （PCSBP） on oxidative stress injury in the organism. Methods: This study using alkaline protease hydrolysis method to prepare bioactive peptides and measured their antioxidant activity in vitro. Subsequently, the protective effects of PCSBP on oxidative stress injury in zebrafish under fasting stress was analyzed. Results: The PCSBP showed potential antioxidant capacity in vitro, with scavenging rates of DPPH radicals and hydroxyl radicals at （46.35±1.32）% and （75.22±2.18）%. The final body weight, body length and muscle amino acid content of zebrafish were decreased under fasting stress, but the growth …
Changes Of Peptides And Amino Acids In Acetes Chinensis Before And After Autolysis, Zhu Baohua, Li Xiaohui, Yang Zhiyan, Hui Tingting, Xu Chenchen, Li Yan
Changes Of Peptides And Amino Acids In Acetes Chinensis Before And After Autolysis, Zhu Baohua, Li Xiaohui, Yang Zhiyan, Hui Tingting, Xu Chenchen, Li Yan
Food and Machinery
Objective: This study aimed to explore the changes of polypeptides and free amino acids in Acetes chinensis before and after autolysis. Methods: The optimal pH and temperature of the endogenous protease of the A. chinensis were determined and the autolysis conditions were optimized. Then changes of a polypeptide, amino acid and molecular weight in the product before and after autolysis were studied under the optimal conditions. Results: The optimum temperature and pH of endogenous protease were 45 ℃ and 8.0 respectively. Under the optimal autolysis conditions of pH 8.0, temperature 40 ℃, and reaction time 4 h, the polypeptide concentration …
Process Study On Mixed Bacterial Solid-State Fermentation Of Rice Bran For The Preparation Of Oryzanol And Evaluation Of Its Antioxidant Activity, Xia Xinxin, Lin Hai, Yang Guliang, Peng Xia, He Xinle
Process Study On Mixed Bacterial Solid-State Fermentation Of Rice Bran For The Preparation Of Oryzanol And Evaluation Of Its Antioxidant Activity, Xia Xinxin, Lin Hai, Yang Guliang, Peng Xia, He Xinle
Food and Machinery
Objective: In order to improve the yield of oryzanol of rice bran. Methods: Rice bran was selected as the research subject, and Saccharomyces cerevisiae and Bacillus subtilis were selected as solid-state fermentation strains through single-factor experiments. The mixed bacterial solid-state fermentation process was optimized by Box-Behnken response surface method combined with the single factor experiments, based on the content of oryzanol. The antioxidant activity of the fermentation extracts was evaluated using DPPH and ABTS free radical scavenging assays. Scanning electron microscopy （SEM） was used to analyze the principle of oryzanol enrichment in mixed bacterial solid-state fermentation. Results: Under the of …
Isolation, Purification And Structure Analysis Of Polysaccharide From Lance Asiabell Root, Liu Yanqiu, Wang Yaru, Mao Dirui, Chang Kai
Isolation, Purification And Structure Analysis Of Polysaccharide From Lance Asiabell Root, Liu Yanqiu, Wang Yaru, Mao Dirui, Chang Kai
Food and Machinery
Objective: The structure of CLPS1 (polysaccharide fraction 1 of Codonopsis lanceolata) was determined to provide a basis for the study of polysaccharide activity of C. lanceolata and the development of natural plant polysaccharides. Methods: After extraction, separation, and purification, the separation component CLPS1 was determined by gas chromatography, infrared spectroscopy, nuclear magnetic resonance, periodate oxidation, Smith degradation, and methylation analysis to determine the structure of CLPS1. Results: The specific rotation of CLPS1 is +44°, the content of the total polysaccharide is 97.6%, the uronic acid of CLPS1 is 13.18%, and the molecular weight of CLPS1 is 91.7. The monosaccharide …
Ultrasound-Assisted Extraction And Antioxidant Study Of Crude Polysaccharide From Agrocybe Praecox, Han Xiaolei, Lu Huiying, Liang Jueqin, Fan Wei, Liu Tao, Huang Zhiqun, Yang Guoshun, Xiong Zhi
Ultrasound-Assisted Extraction And Antioxidant Study Of Crude Polysaccharide From Agrocybe Praecox, Han Xiaolei, Lu Huiying, Liang Jueqin, Fan Wei, Liu Tao, Huang Zhiqun, Yang Guoshun, Xiong Zhi
Food and Machinery
Objective: In order to explore the extraction method and antioxidant activity of crude polysaccharide from edible fungus resources of reed. Methods: The characteristic Agrocybe praecox of reed edible fungus of Dongting Lake District was used as raw material, the extraction rate of polysaccharide was used as the index, and the extraction was carried out by ultrasonic-assisted hot water alcohol precipitation method. After taking the liquid-material ratio, ultrasonic extraction time, ultrasonic extraction power, hot water extraction temperature, hot water extraction time as the factors to finish the single factor experiments. Then the experiments was optimized by Box-Behnken center combined experimental design …
Effects Of Different Modes Of Ultrasonic Assisted Low-Temperature Curing On Beef Quality, Wu Mengdi, Ma Haile, Liu Huimin
Effects Of Different Modes Of Ultrasonic Assisted Low-Temperature Curing On Beef Quality, Wu Mengdi, Ma Haile, Liu Huimin
Food and Machinery
Objective: This study aimed to discover a green, fast curing method for the domestic refrigerator freezer. Methods: Under the control of low-temperature condition, different frequency combination of ultrasonic assisted curing beef was used to study its effect on beef quality. Results: Compared with low-temperature static curing, simultaneous ultrasonic 22+40 kHz (SIU 22+40 kHz) had the best curing effect, and the salt content (0.327 4%) was increased by 74.15% (P＜0.05), with the cooking loss (34.933%) reduced by 11.45% (P＜0.05). The hardness (293.545 N) was reduced by 18.39% (P＜0.05), and the resilience (1.436N/mm2) was …
Research On Brewing Technology Of Bran Sauce Baijiu And Trace Composition Analysis, Li Mingzhu, Li Yuanjie, Hou Xiaolin, Feng Jinxiao
Research On Brewing Technology Of Bran Sauce Baijiu And Trace Composition Analysis, Li Mingzhu, Li Yuanjie, Hou Xiaolin, Feng Jinxiao
Food and Machinery
Objective: The brewing process and product characteristics of bran sauce Baijiu starters was studied by replacing part of Daqu with bran koji. Methods: Taking sensory score value and alcohol content of wine as evaluation indexes, the effects of wheat ratio, yeast addition and amount of bran koji addition on the quality of bran sauce Baijiu were studied by univariate experiment. The brewing process of bran sauce Baijiu was optimized by response surface optimization experiment, and the trace components of liquor were analyzed by liquid chromatography. Results: The ratio of wheat in feeding quantity was 16.0%, the addition amount of sorghum …