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Articles 4261 - 4290 of 4759
Full-Text Articles in Food Processing
Advances On Methods To Control Fungal Diseases Of Alternaria Spp In Postharvest, Huang Wei, Feng Zuoshan, Bai Yujia, Zhang Peiling, Zheng Feng
Advances On Methods To Control Fungal Diseases Of Alternaria Spp In Postharvest, Huang Wei, Feng Zuoshan, Bai Yujia, Zhang Peiling, Zheng Feng
Food and Machinery
Alternaria Spp is a fungi, which can cause a variety of postharvest fruit to disease and the serious loss in every year, so prevention and control of postharvest fruit diseases by Alternaria is particularly important and urgent for now. This article will especially introduce research on method against postharvest fruits Alternaria fungi disease including control at preharvest and post harvest of physical, chemical and biological methods, as well as their mutual combination in domestic and aboard. Then put forward that the combination of new and effective way should be taken to improve the control effect in the future, to enhance …
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables, Zhang Yajia, Li Zhonghai
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables, Zhang Yajia, Li Zhonghai
Food and Machinery
The organophosphorus pesticide is still widely used in agricultural production, organophosphorus pesticide and its metabolites have more severe toxic to the human body. This paper details the organophosphorus pesticide residues in fruits and vegetables analysis detection technology at home and abroad, and the prospect on the development of organophosphorus pesticide residue detection was discussed.
Comprehensive Evaluation Of Safety And Supervision Path Of Genetically Modified Food, Zhang Zhenxia
Comprehensive Evaluation Of Safety And Supervision Path Of Genetically Modified Food, Zhang Zhenxia
Food and Machinery
The safety comprehensive evaluation of genetic modifying food needs for reliable systems for safety testing, traditional food safety regulatory model is no longer suitable for the nerves hazards of genetically modified foods, the real hazards of multiple hazards, the possibility of hazards supervision. Facing with the issue of genetic modifing listed facing China, the author analyzes the comprehensive evaluation of the current domestic situation and genetically modified food safety regulatory issues, and proposes the improving regulatory measures. It is designed to be more reasonable and more effective solution to the issue of genetically modified food regulatory reference.
State, Problems And Ways Of China's Tourism Food Safety Supervision Mechanism, Tan Ye
State, Problems And Ways Of China's Tourism Food Safety Supervision Mechanism, Tan Ye
Food and Machinery
The development of China’s tourism food safety supervision mechanism nowadays presented some new characteristics: the supervision system gradually being perfect, co-operating with tourism and tourism product development and being more open. By analyzing related policy and cases, tourism food safety supervision mechanism also comes up some problems: unclear function, un-perfect legislation, poor safety education, industry self-regulation and social supervision. As a consequence, suggest constructing a comprehensive supervision system, improving laws and regulations construction and strengthening safety education to regulate their relationship, behaviors of food management, improve the level of supervision, deepen the strategy ‘rule of law’, promote steady development of …
Research Development On Control Method In Cold Storage Refrigeration, Xu Minsheng, Xie Jing, Wang Jinfeng
Research Development On Control Method In Cold Storage Refrigeration, Xu Minsheng, Xie Jing, Wang Jinfeng
Food and Machinery
No abstract provided.
Progress And Application On Mechanical Processing Techniques Of Sea Cucumber, Xu Wenqi, Shen Jian
Progress And Application On Mechanical Processing Techniques Of Sea Cucumber, Xu Wenqi, Shen Jian
Food and Machinery
Expounded the background of cleaning, evisceration and cooking of sea cucumber, introduced the current situation of sea cucumber on domestic and overseas, and analyzed their techniques contrastly. Mainly described technical capabilities of mechanical processing techniques and applications of sets of equipments in practice, for slide sieve, bubble cleaning, evisceration by mechanical stimulation, continuous cooking and extruding. At last the development orientation of applications in the enterprises was prospected.
Advances Of Isolation And Purification Methods In Cereal Protein, Tang Wenjuan, Zhao Hongqing, Xu Zhou, Wen Li, Cheng Yunhui
Advances Of Isolation And Purification Methods In Cereal Protein, Tang Wenjuan, Zhao Hongqing, Xu Zhou, Wen Li, Cheng Yunhui
Food and Machinery
Cereal protein has been extremely difficult to purify and characterize owing to their heterogeneity, poor solubility and tendency to polymerize. In order to have a full understanding of structure and function in cereal protein, to realize the separation and purification of grain protein, the composition and characteristics of cereal proteins were introduced briefly, introduced the research progress comprehensive recitation on principle and model of the grain protein purification domestic and overseas in recent years. The future research prospects of cereal proteins were put forward as well.
Research Progress Of Electrical Properties In Detection Of Food Materials Based On Parallel-Plate Measurements, Yang Na, Jin Yamei, Wu Haixiong, Ma Qian, Jin Zhengyu, Xu Xueming
Research Progress Of Electrical Properties In Detection Of Food Materials Based On Parallel-Plate Measurements, Yang Na, Jin Yamei, Wu Haixiong, Ma Qian, Jin Zhengyu, Xu Xueming
Food and Machinery
The parallel-plate electrode technique is widely used to evaluate physico-chemical properties of agricultural products because of its high precision, convenience and non-destructiveness. Electrical parameters, such as impedance Z, equivalent capacitance C, admittance Y, quality factors Q, phase angle θ and dielectric constant ε that are detected by this parallel-plate electrode technique can be used to evaluate a food material’s physico-chemical properties, physiological status and quality. Various factors can affect these electrical parameters. Some examples include the environmental factors of temperature and pressure; the measuring conditions of voltage and frequency; and the internal factors of water content, salt content, ripeness, freshness …
Research Progress On Extraction Technology Of Camellia Oil, Yang Jianyuan, Chen Fang, Song Liwen, Hu Rong, Deng Zeyuan
Research Progress On Extraction Technology Of Camellia Oil, Yang Jianyuan, Chen Fang, Song Liwen, Hu Rong, Deng Zeyuan
Food and Machinery
Camellia oil is one of the four major woody vegetable oils in the world, which play important roles in prevent cardiovascular disease, anti-tumor, antibiosis, anti-inflammatory, hepatoprotection, antioxidant and immunomodulatory. With the rapid development of Camellia oleifera Abel plantation, an efficient camellia oil processing technology must be further improving. The latest research and application of extraction technology of camellia oil by press, solvent extraction, supercritical fluid extraction, aqueous extraction, aqueous enzymatic extraction, and their advantage and disadvantage was introduced in this article, which provided a reference for research a promising extraction technology of camellia oil due to nutrition, safety and economy.
Research Progress In Physiological Health Functions Of Soybean Bioactive Peptides, Wang Libo, Chen Fusheng
Research Progress In Physiological Health Functions Of Soybean Bioactive Peptides, Wang Libo, Chen Fusheng
Food and Machinery
Soybean bioactive peptides, which is prepared from soy protein by hydrolysis and purification, is one kind of mixture of small molecular peptides, which composed of 3 to 6 amino acids and have excellent bioactivity. The physiological health functions of soybean bioactive peptides in antihypertensive, antioxidant, anticancer and hypolipidemic were also described. It provided a reference for the further study of soybean bioactive peptides as functional food additives.
Research Progress Of Chitosan And Its Derivatives On Removal Of Heavy Metals From Shellfish, Li Ziqi, Meng Qian, Sun Fengqing, Wang Yingwen, Ding Meiyu, Qiu Yongmei, Xie Wancui
Research Progress Of Chitosan And Its Derivatives On Removal Of Heavy Metals From Shellfish, Li Ziqi, Meng Qian, Sun Fengqing, Wang Yingwen, Ding Meiyu, Qiu Yongmei, Xie Wancui
Food and Machinery
Recently, the problem of heavy metal pollution has attracted many attentions in global scale. The problem of heavy metal contamination in fresh and processing shellfish products is urgently to be solved due to their strong ability of heavy metal enrichment. As the only existing natural alkaline polysaccharide, chitosan has strong ability of heavy metal chelating. In this paper, the molecular structure characteristics and adsorbent mechanism of chitosan in absorbing and removing heavy metals are analyzed. The importance of biological adsorbent on the removal of heavy metals was discussed in this paper. It was investigated of chitosan on heavy metals removal …
Studies On Purification And Properties Of Peroxidase In Lotus Sprout, Deng Bo, Deng Fangming
Studies On Purification And Properties Of Peroxidase In Lotus Sprout, Deng Bo, Deng Fangming
Food and Machinery
Study on peroxidase (POD) extraction and purification technology of lotus sprout, as well as temperature, pH value and part of the chemical's impact on POD enzyme activity. Peroxidase from the lotus root was purified using ammonium sulfate precipitation, DEAE-52 and G-75 column chromatography, SDS-PAGE analysis showed that the purified POD had a single polypeptide with a molecular weight is about 42 kD, the final purification fold and protein yield were 32.68 and 2.11%,respectively. The POD of the optimum temperature and pH were 40 ℃ and 5.0. At a temperature higher than 80 ℃and pH value of less than 2.0 and …
A Performance Study Of Multilevel Physical Field On Pulsed Electric Fields, Yan Wenxu, Zhang Shanshan, Gong Qun
A Performance Study Of Multilevel Physical Field On Pulsed Electric Fields, Yan Wenxu, Zhang Shanshan, Gong Qun
Food and Machinery
Pulsed electric field sterilization technology is one of the main concerned non-thermal sterilization technologies. One of its key components is treatment chamber, when the food material went the treatment chamber, in a very short period of time microorganisms endured strong electric field force, the cell structure was destructed, so the cell died. The electric field strength and the temperature distribution in the treatment chamber is the main factor of affecting the system bactericidal effect and food quality, the numerical simulation of the uid dynamics coupled with the electric and thermal eld inside the treatment chamber can provide detailed analysis. The …
Effects Of Different Methods On Determination Of Hyaluronic Acid In Fermentation Media, Zhao Xingxiu, He Yiguo, Zou Wei, Zhang Jing, Zhao Changqing
Effects Of Different Methods On Determination Of Hyaluronic Acid In Fermentation Media, Zhao Xingxiu, He Yiguo, Zou Wei, Zhang Jing, Zhao Changqing
Food and Machinery
According to the change of the hyaluric acid (HA) during fermentation process, the fermentation medium was diluted with different multiples. The hyaluric acid in the diluted fermentation medium was determined by different methods. The result showed that, the measurement of the Bitter-Muir way, the CTAB turbidity way and the CTAB way were influenced by the fermentation medium, in which the CTAB turbidity method was influenced significantly. Then the data were adjusted according to the influence, and the adjusted data could more really respond to the HA production.
Dynamic Model And Virtual Prototype Simulation Of Tqlz Type Reciprocating Vibration Screen, Wang Zhongying, Ren Ning, Wu Wenbin, Li Yongxiang
Dynamic Model And Virtual Prototype Simulation Of Tqlz Type Reciprocating Vibration Screen, Wang Zhongying, Ren Ning, Wu Wenbin, Li Yongxiang
Food and Machinery
To predict vibration amplitude and trajectory of the TQLZ type reciprocating vibration screen. A dynamic model of the vibration screen was established, and the stiffness of the rubber springs was determined. A virtual prototype model of the vibration screen was established based on the rigid body dynamics analysis software ADAMS. By calculating the dynamic theory virtual prototype simulation, the amplitude and trajectory of the screen were gotten. The results showed that the theoretical calculation results of the centroid amplitude of the vibrating body were consistent with the results of the virtual prototype simulation. There was a certain angle between the …
Optimization Design On Dynamic Load Sharing Property Of Planetary Gear Reducer, Wang Juan, Li Tongjie, Yao Zhihua, Yi Kechuan
Optimization Design On Dynamic Load Sharing Property Of Planetary Gear Reducer, Wang Juan, Li Tongjie, Yao Zhihua, Yi Kechuan
Food and Machinery
Dynamic load sharing property optimization of a 2K-H planetary gear reducer is carried out based on genetic algorithm and the bending torsional coupling model of the planetary gear train. Some design parameters which have significant influence on the load sharing property of the reducer are chosen by using the method of numerical calculation about the dynamic response. According to principle that parameter is easy to modify in actually engineering project, clearance of the external and internal gear pairs are selected as design variables from the above chosen parameters. According to the clearance region of a gear pair in actually engineering …
Design Of Machine For Threshing And Peeling Wet Pepper, Shu Qi, Zhang Yan
Design Of Machine For Threshing And Peeling Wet Pepper, Shu Qi, Zhang Yan
Food and Machinery
Combined with the present status of the pepper processing in China, in order to reduce the labor intensity, and improve production efficiency and product quality, a kind of threshing and peeling wet pepper machinery was designed. There are five basic components of this machinery: threshing device, scratch device, microwave processing device, peeling device and screening device. The whole process uses the electric motor to provide the energy, which can reduce the noise effectively. And through simulation experiments, it is concluded that the device can effectively thresh and peel wet pepper, and work efficiency can reach up to 100 kg/h. The …
Research Of Inhibitors On Enzymatic Browning Of Cloudy Pear Juice, Chang Dawei, Wei Songsong, Liu Shuxing, Luo Cangxue
Research Of Inhibitors On Enzymatic Browning Of Cloudy Pear Juice, Chang Dawei, Wei Songsong, Liu Shuxing, Luo Cangxue
Food and Machinery
The enzymatic browning of pear juice was one of the major technical challenges during storage and processing. It reduced the value of pear juice such as the appearance, flavor and other quality. In this paper, crisp pear was selected as material. The inhibitory effects of enzymatic browning by browning inhibitors including ascorbic acid, calcium chloride, citric acid, β-cyclodextrin, EDTA and their combination were studied. The results showed that the order of the intensity of inhibition on the relative enzyme activity of polyphenol oxidase was ascorbic acid> calcium> citric acid> β-cyclodextrin> EDTA within the range of concentrations selected. And there was …
Research Progress On Bioactive Peptides In Sesame, Sui Xiao, Du Guicai, Zhao Aiyun, Dou Lixue
Research Progress On Bioactive Peptides In Sesame, Sui Xiao, Du Guicai, Zhao Aiyun, Dou Lixue
Food and Machinery
Sesame( Sesamum indicum L.）is a widely grown oilseed crops. Sesame meal is a by-product of oil industry. Sesame meal contains plentiful protein which is a good source of sesame bioactive peptides. The current work reviewed the preparation, purification, structure and biological activity of sesame bioactive peptides and discussed its further research development, aimed to provide the references for the related research.
Research Status And Development Tendency Of Liquor-Making Rice Husk, Yang Beibei, Yu Yougui, Zeng Hao, Yang Li, Guo Jingying, Yang Zhilong
Research Status And Development Tendency Of Liquor-Making Rice Husk, Yang Beibei, Yu Yougui, Zeng Hao, Yang Li, Guo Jingying, Yang Zhilong
Food and Machinery
The basic characteristics and recycling of liquor-making rice husk and relationship between rice husk and liquor-making were introduced mainly. The in-depth studies of liquor-making rice husk can be further improved the quality of new spirit from three aspects that include the total analysis of the physical property, the optimal selection of new varieties, and the innovation of the pretreatment methods. The purpose is to provide some new ideas for future related research, and promote the development of the wine industry in the direction of ecological liquor-making.
Application Of Computer Information Technology In Food Enterprise Management, Wei Yin
Application Of Computer Information Technology In Food Enterprise Management, Wei Yin
Food and Machinery
The computer data technology plays a particularly important role in the management of food enterprises. In developed countries which computer technology and enterprise management level is in the advanced position, and computer data technology has been widely used in food enterprise management. In our country, the use of computer technology in food business management has also been a certain degree of development. However, because there are many problems on the use of computer data technology in the food enterprise management, for the popularity of data processing technology is not high, the lack of legal requirements, hardware and software technology is …
Sublimation Drying Coefficient And Expand Study Of Sublimation Forecasting Model During Freezing Drying Of Cooked Beef Slice, Kong Lingyuan, Li Yalei, Luo Ruiming
Sublimation Drying Coefficient And Expand Study Of Sublimation Forecasting Model During Freezing Drying Of Cooked Beef Slice, Kong Lingyuan, Li Yalei, Luo Ruiming
Food and Machinery
The relationship are discussed, between the sublimation drying coefficient and the mode of pre freezing, pre-freezing temperature, material thickness, heating temperature, pressure of drying chamber. Tests were performed using single factor test method. The sublimation drying coefficient of materials was measured with different thickness and pressure under heating temperature 80 ℃, using slow pre-freezing method in the temperature -30 ℃ on the premise that free water sublimation entirely. The results were fitting by software Origin 9.0 and established sublimation drying coefficient query database using VB language. Therefore, the sublimation drying coefficient database of cooked beef slice was set up on …
Quality Changes Of Corn Oil During Frying Dough Sticks, Ma Yuting, Hou Lixia, Liu Yulan, Wang Yingying
Quality Changes Of Corn Oil During Frying Dough Sticks, Ma Yuting, Hou Lixia, Liu Yulan, Wang Yingying
Food and Machinery
The continuous frying experiment was proceeded at the frying temperature of 190 ℃for 32 h by using coil oil to fry dough sticks. The quality indexes of coil oil sample were monitored for each two hours, and the quality changes of coil oil during frying dough sticks were studied. The study found that after continuous frying for 32 h, the colour (OD448 nm) increased from 0.028 to 0.673, the acid value of coil oil in creased from 0.33 to 2.40 mg KOH/g, the carbonyl value increased from 7.78 meq/kg to 94.70 meq/kg, and the total polar components increased …
Effect Of Se-Enriched Germination On Functional Properties Of Soybean Protein Isolates, Hu Dandan, Wang Suya, Yang Xiaoya, Zhang Miaomiao, Cao Yuhua
Effect Of Se-Enriched Germination On Functional Properties Of Soybean Protein Isolates, Hu Dandan, Wang Suya, Yang Xiaoya, Zhang Miaomiao, Cao Yuhua
Food and Machinery
Effect of Se-enriched germination was studied, on functional properties of soybean protein isolate (SPI). After inversed 6 h in 10 mg/L Na2SeO3 solution, soybean was germinated 96 h at optimal conditions. SPI from germinated soybean was prepared by alkaline extraction and acid precipitation method. The results showed that the change trend on solubility, water binding capacity, foaming property, and emulsifying property of SPI were similar, these properties value increased firstly and then decreased. SPI separated from sprouting 24～60 h soybean showed better solubility, emulsifying and foaming properties. The best functional property of SPI was determined when soybean …
Changes Of Physical And Chemical Indicators Of Vidal Varietal Icewine Raw Material In Late Harvested, Liu Na, Zhang Junxiang, Chen Fangyuan
Changes Of Physical And Chemical Indicators Of Vidal Varietal Icewine Raw Material In Late Harvested, Liu Na, Zhang Junxiang, Chen Fangyuan
Food and Machinery
The main factors influencing the icewine quality is raw material. This paper illustrates the changes of Vidal grape’s physical and chemical indicators in the Helan mountain foothill belt in late harvest, aiming to provide the basic roles for the production of regional ice wine. The indicators like brix, titratable acidity, pH, the weight per hundred berries, and juice rate were measured in the process to determine the changes. The result reveals that with the over ripening of raw material, the clusters and the berries have changed a lot.Some berries dried out, and some berries were infected as noble rot. Brix …
Quality Attributes Evaluation And Analysis Of Different Varieties Jujube Fruits, Ding Shenghua, Wang Rongrong, Shan Yang, Li Gaoyang, Huang Lvhong
Quality Attributes Evaluation And Analysis Of Different Varieties Jujube Fruits, Ding Shenghua, Wang Rongrong, Shan Yang, Li Gaoyang, Huang Lvhong
Food and Machinery
The physicochemical properties were investigated, including total solute solid content, titratable acid (TA), ratio of sugar to acid, reducing sugar, total soluble solid, organic acid, and free amino acid, of six different jujube cultivars. The results showed that glucose, fructose, and sucrose were the main soluble sugars of the six jujube fruits. Malic acid and succinic acid were the main organic acids, accounting for more than 92% of the total organic acids. Proline was found to the highest content of free amino acid, accounting for more than 68% of total free amino acid, followed by aspartic acid. Lizao is suitable …
Analysis Of Nutrition And Valitile Flavor Of Guava Fruit (Psidium Guajava L.), Zhou Nong, Yang Xihong, Xie Wancui, Mo Xingyou, Gao Qian
Analysis Of Nutrition And Valitile Flavor Of Guava Fruit (Psidium Guajava L.), Zhou Nong, Yang Xihong, Xie Wancui, Mo Xingyou, Gao Qian
Food and Machinery
To explore the nutrition and flavor characteristics of tropical fruits of guava Psidium guajava L.. The basic components were determined, and its flavor were analyzed by sensory descriptive analysis (QDA) and SPME—GC—MS. Results shown that the basic ingredients contents of pearl-guava, moisture, total sugar, reducing sugar, total acid, crude protein, ash and Vc were 84.79, 9.21, 3.85, 0.56, 0.82, 0.74, 0.13 g/100 g, respectively. Sweet crispy, full-bodied fragrance, and distinct guava flavour style were showed by sensory evaluation. There are 41 flavor active ingredients were identified by SPME—GC—MS and the percent of esters and aldehydes total peak area were 85.06%. …
Preliminary Screening And Biological Activity Of Fermentation Products Of 18 Marine Endophytic Fungi Strains, Sun Binzhi, Tian Zhenhua, Liu Xu
Preliminary Screening And Biological Activity Of Fermentation Products Of 18 Marine Endophytic Fungi Strains, Sun Binzhi, Tian Zhenhua, Liu Xu
Food and Machinery
A total of 18 strains of marine endophytic fungi were fermented by three fermentation media with significantly different carbon sources, nitrogen sources and growth factors, which was gotten from 54 fermentation products. These 54 fermentation products were evaluated through chemical screening and bioactivity screening. The ethyl acetate extract of 18 strains of marine endophytic fungus was screened by HPLC, antioxidant activity in vitro and antibacterial activits. Ethyl acetate extract (10 mg/mL) of the strain 150103 (medium 1) could inhibit bacillus subtilis and Staphylococcus aureus effectively. The diameter of inhibition zone is 12 mm and 11 mm respectively. It couldn’t inhibit …
Flour Products Of Aluminum Pollution Condition And Application Of Spectrophotometry Technology, Zhang Rongxin
Flour Products Of Aluminum Pollution Condition And Application Of Spectrophotometry Technology, Zhang Rongxin
Food and Machinery
To understand the aluminum content of several common flour foods on the market, search the influence aluminum pollution causes, prevention policies for relevant departments and residents provides the basis for reasonable diet. A random sample of a central city in the major supermarkets, bakeries, restaurants do flour products, snacks and other food testing aluminum pollution. By comparison with relevant test and analysis; Circulate on the current social flour products, biscuits and instant noodles food aluminum content meet the national standard requirements, pastry food have a 50% overweight, Fried foods are all meet the requirements of national standards, the phenomenon of …
Identification Of Contamination Microbes Separated From Finished Deterioration Sauce And Analysis Of Deterioration Reason, Jiang Xuewei, Zhou Shangting, Ye Jing, Xu Yiqi, Chen Sheng, Wu Can
Identification Of Contamination Microbes Separated From Finished Deterioration Sauce And Analysis Of Deterioration Reason, Jiang Xuewei, Zhou Shangting, Ye Jing, Xu Yiqi, Chen Sheng, Wu Can
Food and Machinery
The sterilization effect of soy sauce under different conditions were studied, the optimal parameter is 130 ℃ maintained 15 s. Tracking and analyzing the degree of pollution with each process of sterilization- filling and diatomite, the result showed that the aerobic and anaerobic viable count of the sterilized sauce reached its peak after adding the diatomite in the frame filtering process, the total number of bacteria are 4.9×103 CFU/mL and 3.1×103 CFU/mL respectively, the diatomite is the contamination source and the filtration process is the main contamination point. Separation of contamination microbes in diatomite and finished deterioration sauce, …