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Articles 4741 - 4759 of 4759
Full-Text Articles in Food Processing
Optimization On Two Kinds Of Extraction Process For Sterol In Sesame Oil Deodorizer Distillate, Ma Suhuan, Wang Xuede, Li Menghua
Optimization On Two Kinds Of Extraction Process For Sterol In Sesame Oil Deodorizer Distillate, Ma Suhuan, Wang Xuede, Li Menghua
Food and Machinery
Explored the sesame oil deodorization distillate of two extraction methods of phytosterols. On the basis of single factor experiment with orthogonal experiment optimization for the solvent to extract for optimum process conditions were as followed, saponification time 3.5 h, saponification temperature 80 ℃, alkaline quantity 8.5 mL/0.5 g, and thetotal sterol content is 8.42%; Supercritical method to extract the best conditions were as followed: CO2 flow 20 L/h, 3 h extraction time, extraction pressure 25 MPa, extraction temperature 50 ℃, and thesterol extraction rate is 73.25%. Compared two methods of supercritical CO2 extraction method, the superior is better than the …
Optimization On Conditions Of Protease Hydrolysis For Whey Protein, Sun Yang, Qian Fang, Zhao Lei, Liu Xiaohui, Mu Guangqing
Optimization On Conditions Of Protease Hydrolysis For Whey Protein, Sun Yang, Qian Fang, Zhao Lei, Liu Xiaohui, Mu Guangqing
Food and Machinery
With quadratic regression orthogonal rotational combination design, the conditions of whey protein enzyme hydrolysis were optimized. Established the orthogonal regression model which is about the degree of hydrolysis to three factors of temperature, time, enzyme dosage. Experiments showed under the conditions of temperature of 57 ℃, enzyme dosage of 8 214 U/g protein and hydrolysis time of 114 minutes, the degree of hydrolysis was the maximum, of 11.72%, which basically consistent with the model value.
Effect Of Different Temperature Air Drying Conditions On Quality Of Thompson Seedless Grapes, Meng Yang, Liu Fengjuan, Wang Yuhong, Zhu Chunli, Huang Wenshu, Feng Zuoshan
Effect Of Different Temperature Air Drying Conditions On Quality Of Thompson Seedless Grapes, Meng Yang, Liu Fengjuan, Wang Yuhong, Zhu Chunli, Huang Wenshu, Feng Zuoshan
Food and Machinery
The effects of different temperatures on grape quality were studied by hot air drying, taken Turpan Thompson seedless grapes as material, which was treated by dry-promoter agent, and dried by hot air drying in 30 ℃, 35 ℃, 40 ℃, 45 ℃, respectively. The results showed that: in the process of drying seedless white grapes, the contents of ascorbic acid, titratable acidity, total phenol decreased, while browning was raised. Comprehensive comparison, hot air drying in 40 ℃ can prepare raisin better quality.
Effect Of Modified Starch On Stability Of Maize Beverage, Li Shaohua, Long Jiaoyan, Sijun Na, Wuguang Hui, Gao Yuanjun
Effect Of Modified Starch On Stability Of Maize Beverage, Li Shaohua, Long Jiaoyan, Sijun Na, Wuguang Hui, Gao Yuanjun
Food and Machinery
In order to improve the stability of maize beverage, modified starch is added as the stabilizer. Investigations have been made to study the impact of three kinds of modified starches with one-factor and orthogonal experiment. Results showed that the maize beverage can be improved with 0.8% hydroxypropyl composite modified starch, 0.8% cassava modified starch and 0.6% hydroxypropyl octenylsuccinate esterification starch, and lowered centrifugal sedimentation. The order of the impact of these three modified starches from high to low is: hydroxypropyl composite modified starch, hydroxypropyl octenylsuccinate esterification starch and cassava modified starch.
Study On Stability Of Rice Beverage, Guo Jieli, Lu Shengmin, Xing Jianrong, Chen Jianbing, Tu Kang
Study On Stability Of Rice Beverage, Guo Jieli, Lu Shengmin, Xing Jianrong, Chen Jianbing, Tu Kang
Food and Machinery
Eleven kinds of different stabilizers and emulsifiers were applied to the research on the stability of rice beverage. Among which, four kinds with better stability effect were selected and used in the orthogonal test to improve the stability of rice beverage. The results indicated that the rice beverage had the highest stability with its precipitation rate 0.87% only and without stratification occurred after 3 weeks at room temperature when the amount of pectin, xanthan gum and monoglyceride were added 0.60%, 0.165% and 0.60% respectively. In addition, xanthan gum and pectin had significant（P<0.01 and P<0.05, respectively）, while monoglyceride and Span 40 did not have significant（P>0.05）effect on the stability of rice beverage. Comparatively, …
Preparation Of Germinated Soybean Milk With Household Soymilk Machine, Jin Zixin, Yang Ruijin, Zhu Shengbo, Liu Xinjuan, Zhang Wenbin
Preparation Of Germinated Soybean Milk With Household Soymilk Machine, Jin Zixin, Yang Ruijin, Zhu Shengbo, Liu Xinjuan, Zhang Wenbin
Food and Machinery
The objectives of this study were to optimize pulverizing and boiling process for germinated soybean milk. Pulverizing temperature and boiling time were explored through single-factor experiments and the optimal temperature was figured out as 70 ℃ and boiling time as 4 min.With optimized process, content of γ-aminobutyric acid, total freeamino acids, essential freeamino acids in the germinated soybean based milk were 1.36 mg/100 g, 0.455 g/100 g, and 0.219 g/100 g, respectively. Compared with dry soybean milk, the above contents were 3.68, 1.34, 8.87 folds increased respectively. Despite that the trypsin inhibitor activity (TIA) was 1.27 times that of dry …
Optimization On Technology Of Potato Yogurt, Wu Jianmin, Liu Shaojun, Shao Songlin
Optimization On Technology Of Potato Yogurt, Wu Jianmin, Liu Shaojun, Shao Songlin
Food and Machinery
To reseach technology of the potato yogurt，the technology and formulation of potato yogurt inoculation of the ferment,fermentation time,temperature and other parameters were studied. The optimum technological conditions of potato yogurt were optimized.The optimum formulation was as followed: potato juice to milk 20∶70(V∶V), sugar 4%(m/V), Starter cultures 8%（V/V）, ferment time 6 h.
Processing Technology Of Rosa Sterilis Yoghourt Buccal Tablets, Yan Xiaoyue, Liu Xing, Li Yongfu, Chen Qinfang, Zhong Yaoguang, Wang Zhengwu
Processing Technology Of Rosa Sterilis Yoghourt Buccal Tablets, Yan Xiaoyue, Liu Xing, Li Yongfu, Chen Qinfang, Zhong Yaoguang, Wang Zhengwu
Food and Machinery
Rosa sterilis, sericin peptides and skim milk were used as raw materials to produce yoghourt buccal tablets of the ratio of raw materials and preparation conditions, which could enrich yoghourt buccal tablets varieties in the market and improve their nutritional value. The results showed that the optimal co-fermentation time was 4 hours, the best ratio of Rosa sterilis, xylitol and dried skim milk 2∶5∶10 and the content of magnesium stearate 2%. The yoghourt buccal tablets were nutritive and suitable sour and sweet, rich in yogurt flavor and the fruital of Rosa sterilis, whose nutritional and hygienic indexes could meet the …
Development Andchallenge Of 3d Print In The Food Industry, Li Guangling
Development Andchallenge Of 3d Print In The Food Industry, Li Guangling
Food and Machinery
With the rapid development of 3D printing technology, its applications expand into the field of architecture, industrial design and orthopedic from the traditional mold manufacturing. The cost reduction is benefited from the development of opening hardware technology. In the food industry, 3D food printing will have a profound impact on shortage of food supply, individual needs. But there are also many challenges in material limitations, taste, safety, cost and psychological disorders which 3D food printing must face.
Off-Gas Analysis In Fermented Foods Industry, Dong Kewu, Li Lu
Off-Gas Analysis In Fermented Foods Industry, Dong Kewu, Li Lu
Food and Machinery
Off-gas analysis plays an important role in the production of fermented foods. It is noninvasive and enables on-line process monitoring of the physiological status of the fermentation, including growth kinetics and substrate consumption. It also helps determine the optimum point to halt the process for maximum yield. Two kinds of analytical method，as well as the applications in fermented food such as amino acid, organic acid, enzymes and so on were introduced. Process mass spectrometer will be potentially used in various of fermented food production fields, which can monitor several fermenters simultaneously with long-term good stability and high-precision.
Research Status And Progress Of Ultra-Low Temperature Refrigeration Plant, Guo Yaojun, Xie Jing, Zhu Shixin, Wang Jinfeng, Tang Yuanrui
Research Status And Progress Of Ultra-Low Temperature Refrigeration Plant, Guo Yaojun, Xie Jing, Zhu Shixin, Wang Jinfeng, Tang Yuanrui
Food and Machinery
Ultralow temperature of －40 ℃～－80 ℃ is mainly used in the fields such as food processing, petrochemical industry, biological pharmacy and scientific experiments. The ultralow temperature refrigeration system and the research progress with refrigerant and compressor were introduced. Based on the comparison with the current research at home and abroad. the future development of ultra-low temperature refrigeration unit can be optimized from the auto-cascade refrigeration system, and the natural refrigerants as a substitute can also be concerned, further studies for the compressor inverter technology and other aspects of CO2 compressors’ performance.
Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying, Yan Shasha, Duan Xu, Ren Guangyue, Liu Wei
Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying, Yan Shasha, Duan Xu, Ren Guangyue, Liu Wei
Food and Machinery
Microwave freeze-drying is a rapid dehydration technique that can be applied to certain foods, particularly to seafoods, and fruits and vegetables. MFD involves much less drying time and energy consumption than conventional freeze-drying methods, and also improves product quality. The article presents the principles of microwave freeze-drying, the research progress of heat and mass transfer mathematical simulation at home and abroad, the detection technology online, and the dielectric properties of materials taken into account in the drying process simulation. After analyzing the problems, the trend of numerical simulation of freeze-drying is predicted.
Research Progress Of Health Functions Of Wheat Bran, Du Zhenya, Chen Fusheng, Bu Guanhao
Research Progress Of Health Functions Of Wheat Bran, Du Zhenya, Chen Fusheng, Bu Guanhao
Food and Machinery
As one of the important dietary fiber source, wheat bran contains various active polysaccharides, phenolic compounds and others physiologically active substances, which plays an important role in human health. Mainly introduced and prospected the function of wheat bran in relieving constipation, colon cancer, diabetes and other.
Application Of Calcium In Fruit And Vegetable Industry, Yu Hongguo, Chen Fusheng, Lai Shaojuan, Zhang Lifen
Application Of Calcium In Fruit And Vegetable Industry, Yu Hongguo, Chen Fusheng, Lai Shaojuan, Zhang Lifen
Food and Machinery
As an important fruit elements of the cell wall, calcium is also an important component of the plasma membrane.It plays an important role for the growth and development of fruits and vegetables, and also involved in regulating a variety of physiological processes, improve fruit quality. In the production and processing,spraying calcium fertilizer before harvest can improve the quality of fruits and vegetables; postharvest calcium treatment can also prolong its storage period, maintain good quality, reduce the loss of fruits and vegetables after the harvest.
Progress On Aflatoxin Removing Technique, Cao Ming, Fan Mingtao
Progress On Aflatoxin Removing Technique, Cao Ming, Fan Mingtao
Food and Machinery
Aflatoxin B1 is the best toxicity and carcinogenicity in the aflatoxin, and it is listed inⅠA level carcinogens by international tumor research institutes. Recently, it becomes the hot spot on how to get a method with high efficient, safe for aflatoxin removing. Meanwhile, summarizes the technologies for aflatoxin removing by physical, chemical and biological methods in this paper, including physical adsorption, extrusion, irradiation, microwave degradation, ozone degradation, ammonia fumigation, biological adsorption, biodegradable etc.. Moreover, the development of aflatoxin B1 removing is also prospected.
The Legal Norms Of Food Safety Supervision By The Media, Li Xiaohua
The Legal Norms Of Food Safety Supervision By The Media, Li Xiaohua
Food and Machinery
The role of media supervision on food safety is enhanced increasingly. However, media reports on food safety in many cases exist problems of not objectively, not timely, flaws in processing mode and etc.. In order to solve these problems, analyze the reasons there must be generated, the causes of the corresponding problem from the perspective of legal norm, and for these reasons, pointed out that the state should be clear media food safety supervision power in legal norm exists, the establishment of legal accountability mechanism of malicious false reports, legal segregation mechanism of ethics bad media practitioners and the establishment …
Experience And Enlightenment Of Food Safety Supervision In United States And The European Union, Gu Guiqin
Experience And Enlightenment Of Food Safety Supervision In United States And The European Union, Gu Guiqin
Food and Machinery
In recent years, food safety accidents arise endlessly in our country, and it exposed the safety supervision system in our country is still need further perfection. Some countries and regions outside of our country started exploration and practice in the field of food safety regulation earlier, and many of them have accumulated rich experience. The United States, the European Union and other countries and regions in the food regulatory reforms, food safety information transparency, security regulatory legislation food authentication, etc., has accumulated rich experience. Our country can analyze their food safety regulatory experience and summarize to our enlightenment, further reflection …
Teaching Reform And Practice Of Food Nutrition Based On Constructivism, Nie Xiaohua, Sun Peilong, He Jinzhe, Meng Xianghe
Teaching Reform And Practice Of Food Nutrition Based On Constructivism, Nie Xiaohua, Sun Peilong, He Jinzhe, Meng Xianghe
Food and Machinery
Food nutrition is an important foundation course of food science and engineering. In order to improve the teaching quality, the teaching reform and practice was developed on the basis of the content, style and practice by using constructivism theory. It stimulated the students’ subjective initiative and practice competence, and. good teaching effect has been received.
Some Discussions On Improving Path Of China's Food Safety Supervision Mechanism, He Li
Some Discussions On Improving Path Of China's Food Safety Supervision Mechanism, He Li
Food and Machinery
The food safety law of the People's Republic of China (revised draft) will use the most stringent regulations, the supervision of food safety but not edible agricultural products should be brought into the draft regulation scope, and it certainly gave food regulatory loopholes. Edible agricultural products should be brought into the draft regulation, there is no obstacle on the legislation, but so will bring the government law enforcement ability insufficiency, the rise in the cost of law enforcement, law enforcement measures defects and a series of practical problems. Therefore, the key to solve the problem lies not in the legislation, …