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Food Processing Commons™

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2015

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Articles 181 - 210 of 432

Full-Text Articles in Food Processing

Design Of Mechanical Steaming Bucket Feeding Control System Based On Plc, Li Hong, Hua Yong Aug 2015

Design Of Mechanical Steaming Bucket Feeding Control System Based On Plc, Li Hong, Hua Yong

Food and Machinery

Designed a PLC control system of steaming bucket feeding based on the machine vision. The feeding system can realize the artificial simulation of feeding steaming bucket when fermented grains get wet. The result indicates that this kind of operation control system is easy, safe and reliable, with low failure rate. It can greatly reduce the manual labor, and satisfies the requirements of production technology.

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Optimal Design On Double Isolation System Of A Small Pulverizer, Zhu Xiulin, Li Chengqing, Weng Xiuqi Aug 2015

Optimal Design On Double Isolation System Of A Small Pulverizer, Zhu Xiulin, Li Chengqing, Weng Xiuqi

Food and Machinery

The simplex optimal design of the parameters of a small pulverizer's double isolation system has been improved, based o n the analysis of the effects of dynamic parameters of double isolation system on isolation performance, which was built upon the graphical and quantitative analysis in MATLAB. The noise has been reduced by 12.1 dB after change vibration isolators, so that the noise of the pulverizer has been cut to the permissible range.

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Mechanism Of Different Inhibitors On Apple Polyphenol Oxidase In A Model System, Yi Jianhua, Dong Xinling, Zhu Zhenbao, Zhao Xuemeng Aug 2015

Mechanism Of Different Inhibitors On Apple Polyphenol Oxidase In A Model System, Yi Jianhua, Dong Xinling, Zhu Zhenbao, Zhao Xuemeng

Food and Machinery

In order to study the mechanisms of different inhibitors such as 4-HR, oxalic acid, phytic acid, and benzoic acid on apple polyphenol oxidase (PPO), chlorogenic acid was chosen as substrates in a model apple juice. The results show that the inhibitory mode of 4-HR and oxalic acid were found to be of the competitive type since Km values increased with increasing 4-HR and oxalic acid concentration and Vmax value remained unchanged. Phytic acid was the mixed inhibitor whereas benzoic acid was a noncompetitive inhibitor. This study will provide a theoretical basis for controlling enzymatic browning in apple juice.

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Effects Of Cold Storage And Shelf-Life On Physiology And Quality Of The ‘Qiufuhong’ Apples, Guo Dan, Han Yingqun, Hao Yi Aug 2015

Effects Of Cold Storage And Shelf-Life On Physiology And Quality Of The ‘Qiufuhong’ Apples, Guo Dan, Han Yingqun, Hao Yi

Food and Machinery

Using the ‘Qiufuhong’ apples as the materials, the changes of fruit quality and physiology activity under cold storage and 7 days shelf-life after cold storage were studied. The result showed that, the ‘Qiufuhong’ apples had the respiration climacteric, the respiration climacteric of cold storage fruits happened at 98 days and the shelf-life fruits happened after 70 days cold storage, the cold storage fruits had the lower PPO activity and higher POD activity, and the activity peak were all delayed, the quality of ‘Qiufuhong’ apples became inferior and weight loss ratio enhanced quickly after 126 days cold storage and 98 days …

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Study On Color Change Of Liquid-Immersed Quick-Frozen Papaya Pulp During Frozen Storage, Yu Ming, Chen Haiqiang, Liang Zuanhao, Ye Yunqing, Yang Gongming Aug 2015

Study On Color Change Of Liquid-Immersed Quick-Frozen Papaya Pulp During Frozen Storage, Yu Ming, Chen Haiqiang, Liang Zuanhao, Ye Yunqing, Yang Gongming

Food and Machinery

The color parameters(L, a, b,ΔE), lycopene content and β-carotene content of papaya pulp were determined, to study the color change of papaya pulp by liquid-immersed quick-freezing during frozen storage. The result showed：During storage, The color stability of papaya pulp by liquid-immersed quick-freezing was better than that by air convection freezing. The degradation of lycopene was the major cause of color change. Compared with the air convection freezing, liquid-immersed quick-freezing can improve the lycopene degradation activation energy by nearly 2 times, better for inhibiting the degradation to maintain stable color.

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Effect Of Chitosan Compound Preservative Combined With Modified Atmosphere Packaging On Quality Of Fresh-Cut Eggplant During Storage, Xie Jing, Wang Tai, Yang Shengping Aug 2015

Effect Of Chitosan Compound Preservative Combined With Modified Atmosphere Packaging On Quality Of Fresh-Cut Eggplant During Storage, Xie Jing, Wang Tai, Yang Shengping

Food and Machinery

Fresh-cut eggplant is popular with consumers because of its instance and hygiene, however, its shelflife is limited. To prolong the shelflife of fresh-cut eggplant, the effects were studied for modified atmosphere packaging (MAP, 2% CO2＋5% O2＋93% N2) and the combined treatment of preservative solution (1.5% chitosan+10% ascorbic acid+1% CaCl2+2% citric acid) and MAP on the quality of fresh-cut eggplant. The quality indices including sensory quality, browning degree, firmness, polyphenoloxidase (PPO) activity and total bacterial counts were detected during 10 days of storage at (10±1) ℃. After 8 days of storage, the L …

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Effects Of Controlled Atmosphere, Ozone And 1-Mcp On Chayote Quality During Storage, Li Yu, Qin Wen, Li Jie, Guo Yuanzhao Aug 2015

Effects Of Controlled Atmosphere, Ozone And 1-Mcp On Chayote Quality During Storage, Li Yu, Qin Wen, Li Jie, Guo Yuanzhao

Food and Machinery

Three preservation methods including controlled atmosphere (5% O2+5% CO2+90% N2), ozone(5 mg/L), and 1-MCP(900 nL/L)were used on chayote stored at (9±1) ℃ and relative humidity 90%～95% to investigate the changes of storage quality during storage time. The results showed that the fruits of three treatment groups had maintained better quality compared with the untreated group. Meanwhile, the respiratory climacteric peak of group treated with 1-MCP was 15 days later than other groups which showed up on 15th d. What's more, with the lowest respiration rate at 4.27 mg CO2/(kg·h) on 90 …

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Effect Of Cold Shock Treatment On Ripening And Cold Resistance Of Banana Fruits, Qiu Jiarong, Wang Zejin, Zhang Liangqing, Lin Zhenshan Aug 2015

Effect Of Cold Shock Treatment On Ripening And Cold Resistance Of Banana Fruits, Qiu Jiarong, Wang Zejin, Zhang Liangqing, Lin Zhenshan

Food and Machinery

Banzai banana was treated by 0 ℃ cold shock 2, 3, 4, 5 h and 3 ℃ cold shock treatment 4, 6, 8, 10 h, stored at (8±0.5) ℃ of 30 d, ripened at (20±0.5) ℃ of the constant temperature box, and the chilling injury symptoms and postripeness were observed. And 3 ℃ cold shock treatment 6 h of banana fruits were regularly sampled and measured cold resistance physiological indexes during the period of (8±0.5) ℃. The results showed that: compared with the control group, 3 ℃ cold shock 6h could significantly reduce the chilling injury index, improve the quality …

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Applied Research On Determination Of Mutton's Freshness By Temperature-Time Indicator System Based On Lipase Detection, Tian Pan, Lu Shiling, Guo Sujuan Aug 2015

Applied Research On Determination Of Mutton's Freshness By Temperature-Time Indicator System Based On Lipase Detection, Tian Pan, Lu Shiling, Guo Sujuan

Food and Machinery

Mutton's biochemical, physicochemical and microbial indexes were measured with a temperature-time indicator system based on lipase detection in the cold chain logistics of mutton. These indexes include TVBN, POV, shear force, the total number of microorganisms, pH, muscle color odor, flexibility, organization morphological etc. The results showed that the color of the indicator card was associated with the freshness of mutton directly. When the mutton was at first grade, the pH of the mixed indicator was greater than 7.5, the color was purple, blue, green, blue, turquoise. When at second grade, the pH of mixed indicator was 7.50～6.80, the color …

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Study On In Vitro Antioxidant Activity Of Starfish Asterina Pectinifera Bodywall Polysaccharide Using Electron Spin, Liu Shan, Li Nan, Fu Hui, Xu Zhe, Chang Sijia, Qin Lei, Dong Xiuping, Qi Hang Aug 2015

Study On In Vitro Antioxidant Activity Of Starfish Asterina Pectinifera Bodywall Polysaccharide Using Electron Spin, Liu Shan, Li Nan, Fu Hui, Xu Zhe, Chang Sijia, Qin Lei, Dong Xiuping, Qi Hang

Food and Machinery

The raw polysaccharide and refined polysaccharide were prepared from the body wall of fresh starfish Asterina pectinifera. The scavenging capacity of the raw polysaccharide and refined polysaccharide on hydroxyl radical,DPPH radical and superoxide anion were detected using electron spin resonance (ESR). The result indicated that the polysaccharide from the body wall of fresh starfish Asterina pectinifera possessed a certain scavenging capacity. And this scavenging capacity was enhanced with concentration rising. The IC50 values of three radical scavenging activities of raw polysaccharide were 59.56,27.29,31.36 mg/mL and the IC50 values of three radical scavenging activities of refined polysaccharide are 44.96,13.97,3051 …

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Study On Active Antibacterial Constituents Of Chinese Herbal Formulation Extract, Liu Min, Zhou Qian, Hao Hongwei, Wang Weilin, Liu Xinyu, Zhao Wen Aug 2015

Study On Active Antibacterial Constituents Of Chinese Herbal Formulation Extract, Liu Min, Zhou Qian, Hao Hongwei, Wang Weilin, Liu Xinyu, Zhao Wen

Food and Machinery

The research was aimed to investigate the antibacterial active ingredient of Chinese herbal formulation extract. Different concentration of ethanol was used to process the water extract of the Chinese herbal formulation, in order to remove the impurity in the water extract. Four polarity extracts were obtained by using different polarities of solvents such as n-hexane, ethyl acetate, n-butanol and water. The antibacterial ability of each polar parts was judged according to the size of the antibacterial circle. 70% concentration of ethano1can effectively remove the impurity in the water extract which can reduce the interference in the separation of active constituents. …

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Study On Polysaccharide Ultrasonic-Assisted Extraction Process And Antioxidant Activity In Sporophyll Of Undaria Pinnatifida, Dong Xiufang, Li Nan, Han Dong, Feng Dingding, Fu Hui, Jiao Yang, Xiong Xin, Qi Hang Aug 2015

Study On Polysaccharide Ultrasonic-Assisted Extraction Process And Antioxidant Activity In Sporophyll Of Undaria Pinnatifida, Dong Xiufang, Li Nan, Han Dong, Feng Dingding, Fu Hui, Jiao Yang, Xiong Xin, Qi Hang

Food and Machinery

Polysaccharide yield was as index, and optimal ultrasonic-assisted extraction process of polysaccharides from sporophyll of Undaria pinnatifida was investigated by Box-Behnken design based on single factor tests. Meanwhile, the antioxidant activity of the polysaccharide was also studied by electron spin resonance (ESR) technology. It turned out that the optimal extraction conditions were as follow: ratio of water to material was 90︰1 (V∶m), ultrasonic time was 6.5 min and ultrasonic power was 440 W, extraction time was 2 h, respectively. Polysaccharide yield achieved 7.71% under that condition. And the polysaccharide from sporophyll of Undaria pinnatifida gave potent scavenging activity against DPPH· …

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In Vitro Antioxidant And Antimicrobial Activities From Longan (Dimocarpus Longan Lour.) Seed Extracts, Zhou Kai, Hu Zhuoyan, Zhou Molin, Zhao Lei Aug 2015

In Vitro Antioxidant And Antimicrobial Activities From Longan (Dimocarpus Longan Lour.) Seed Extracts, Zhou Kai, Hu Zhuoyan, Zhou Molin, Zhao Lei

Food and Machinery

Discussed the antioxidant and antimicrobial activities in vitro of different polarity parts in longan seeds, and effective parts were selected. The total polyphenol contents and the antioxidant activities of different polarity parts in 95% ethanol extract from longan seeds were determined by Folin-Ciocalteu method and ABTS assay, DPPH assay, pyrogallol autoxidation assay and phenanthroline-Fe2+ reaction system, respectively. Meanwhile, their antibacterial activities were evaluated by oxford-cup method. The results showed that the ethyl acetate extract had the highest content of total polyphenols, which was (693.51±9.52) mg/g among the four extracts. The four extracts had a relatively weak scavenging effect on …

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Separation And Purification Of Tea Saponin By Membrane Separation Combined With Macroporous Resin, Cheng Wenjuan, Xie Hairong, Qin Yong, Liu Rong, Deng Zeyuan Aug 2015

Separation And Purification Of Tea Saponin By Membrane Separation Combined With Macroporous Resin, Cheng Wenjuan, Xie Hairong, Qin Yong, Liu Rong, Deng Zeyuan

Food and Machinery

The combination technology of membrane separation technology and macroporous resin purification technology have been adopted to separate and purify tea saponin. Tea saponin extractive was preliminarily purified and concentrated by flowing through ceramic membrane and 360 Da nanofiltration membrane in sequence, the yield and purity of tea saponin is 62.1% and 79%, respectively. On the basis of static adsorption and desorption as well as dynamic adsorption and desorption experiments, the macroporous resin AmberliteXAD7HP was selected for further purification. the The optimum conditions for purification of tea saponin using macroporous resin were established by single factor tests as follows: the sample …

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Extra-High Pressure Extraction Of Polyphenols From Walnut Green Peels By Response Surface Methodology, Song Lijun, Hou Xujie, Li Yawen, Zhang Li Aug 2015

Extra-High Pressure Extraction Of Polyphenols From Walnut Green Peels By Response Surface Methodology, Song Lijun, Hou Xujie, Li Yawen, Zhang Li

Food and Machinery

Studied the extra-high pressure extraction of polyphenols from Walnut green peels. The effect of operation conditions such as extraction temperature, pressure, time and ratio of material were analyzed. On the basis of single-factor test, the optimum extraction technology of walnut green peels polyphenols and mathematical regression model were established by response surface methodology. The results showed that the optimal extraction conditions were as followed: alcohol concentration of 50%, processing temperature of 42 ℃, extraction pressure of 310 MPa, extraction time of 6 min, ratio of liquid to material of 40∶1(V∶m). Under these conditions, the maximum predictive yield of polyphenols from …

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Optimizati Of Continuous Phase Transition Extraction Progress For Eucalyptus' Polyphenols, Tan Rongwei, Cao Yong, Li Jiacheng Aug 2015

Optimizati Of Continuous Phase Transition Extraction Progress For Eucalyptus' Polyphenols, Tan Rongwei, Cao Yong, Li Jiacheng

Food and Machinery

Eucalyptus' leaves were studied as the main raw material. The continuous phase transition extraction progress for eucalyptus' polyphenols was optimized by single factor test and Box-behnken. The effects were discussed for extraction time, extraction temperature and extraction solvent percentage on the yield of polyphenols. The optimal extraction conditions were found as follows: extraction temperature 79.99 ℃, extraction time 119.98 min and solvent concentration 78.13%. Under the optimal conditions, the yield of polyphenols was 11.58 g/100 g. The actual polyphenols yield was 12.01 g/100 g with the relative error 3.65%. The extraction conditions parameter obtained by the Response Surface Methodology to …

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Extraction Of Polysaccharide From Banana Peels And Its Application In Hand Cream, Lv Hui, Xia Yunlan, Han Ping, Lv Min, Liu Kehai Aug 2015

Extraction Of Polysaccharide From Banana Peels And Its Application In Hand Cream, Lv Hui, Xia Yunlan, Han Ping, Lv Min, Liu Kehai

Food and Machinery

Polysaccharide was extracted from banana peels by water extraction-alcohol precipitation method, and its content was determined by phenol-sulfuric acid method. Besides, the moisturizing effect of banana skin polysaccharide was evaluated. A kind of hand cream was prepared by the application of the polysaccharide extracted from banana peels. The results showed that the content of banana skin polysaccharide was 3.99% and it can keep good moisturizing effect for 24 h. Besides, the hand cream prepared with banana skin polysaccharide was exposed to be detected its physical and chemical index, sensory index and hygienic index. Results showed that all of these indexes …

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Study On Inteneration And Sterilization Of Areca By High-Temperature Dry Steam Treatment, Li Zhi, Xu Huanhuan, Deng Jianyang, Jiang Xuewei, Li Hao Aug 2015

Study On Inteneration And Sterilization Of Areca By High-Temperature Dry Steam Treatment, Li Zhi, Xu Huanhuan, Deng Jianyang, Jiang Xuewei, Li Hao

Food and Machinery

The effects were studied for the inteneration of areca hull and sterilization of endophytes in areca using high-temperature with dry steam treatment. The results showed that the optimal conditions were 110 ℃, 0.05 MPa, 15 min, which would intenerate areca fiber better and would not affect other characteristics of qualities. Under the same conditions, it also had a bacteria reduction or sterilization effect, which providing a new harmless and more effective method replacing the atmospheric cooking.

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Study On The Processing Technology Of Ding'ao Myrica Rubra Wine, Li Yanpo, Huang Gaodi, Zhang Yang, Xu Jing Aug 2015

Study On The Processing Technology Of Ding'ao Myrica Rubra Wine, Li Yanpo, Huang Gaodi, Zhang Yang, Xu Jing

Food and Machinery

Taking Ding'ao myrica rubra as materials, the process parameters of wine were optimized by single factor test and Box-Benhnken response surface design. The effects were studied, such as juice content, fermentation time, fermentation temperature, sugar content and yeast adding amount. The results showed the optimal parameters that the juice content was 50%, fermentation time 5 d, fermentation temperature 29 ℃, sugar content 18.9% and yeast adding amount 5.15%, the myrica rubra wine has a unique aroma and color, the wine is clear and transparent, refreshing taste.

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Optimization Of Fermentation Conditions For Improving Ferment Conditions Of Soy Sauce Fermented By Aspergillus Oryzae As3.042 Using Response Surface Analysis, Kang Lei, Liu Suchun, Hu Maofeng Aug 2015

Optimization Of Fermentation Conditions For Improving Ferment Conditions Of Soy Sauce Fermented By Aspergillus Oryzae As3.042 Using Response Surface Analysis, Kang Lei, Liu Suchun, Hu Maofeng

Food and Machinery

To optimize the fermentation conditions with index of amino acid nitrogen content for inspection of soy sauce fermented by aspergillus oryzae As3.042 by the response surface method. Firstly, the experiment was to determine the optimum fermentation conditions at 40 d of temperature, density of adding salty water and addition of salty water by using single factor experiment. On the basis of single factor experiment with amino acids as examining index, fermentation temperature, density of adding salty water and addition of salty water was optimized by using response surface analysis. the result was gotten, the optimum process for the temperature of …

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Study On Quality Of Cucumber Pickles Fermented By Lactic Acid Bacteria, Chen Ying, Wang Jinhui, Zhang Wenlingzi, He Xinyi Aug 2015

Study On Quality Of Cucumber Pickles Fermented By Lactic Acid Bacteria, Chen Ying, Wang Jinhui, Zhang Wenlingzi, He Xinyi

Food and Machinery

The preparation of cucumber pickled cabbage using direct val set (DVS) lactic acid bacteria fermentation powder was studied. Effects were determined, for DVS lactic acid bacteria powder content on the dynamic change of pH value, nitrite content, salinity, color value and the total number of colonies in the fermentation of pickled cucumber. Fuzzy comprehensive evaluation method was applied to select the optimum fermentation conditions. The results showed that with the increasing of fermentation time, pH value of cucumber pickle juice decreased gradually while acidity increased gradually. Cucumber salinity first increased and then stabilized. The color a value was increasing during …

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Effect Of Decoloring Process On The Quality Of Fish Skin Collagen Peptides, Zhang Meng, Wang Baozhou, Chen Jun, Weng Wuyin Aug 2015

Effect Of Decoloring Process On The Quality Of Fish Skin Collagen Peptides, Zhang Meng, Wang Baozhou, Chen Jun, Weng Wuyin

Food and Machinery

Collagen peptides from tilapia skin were prepared by enzymatic hydrolysis with protamex, and effects of activated carbon and macroporous adsorption resin on decolorizing of peptides were investigated. Based on the decolorizing rate and peptide loss, the optimum decolorizing conditions of collagen peptides were determined by orthogonal test. The results showed that the optimum decolorizing conditions of activated carbon were pH 4.5, 2% (m/V) activated carbon dosage, decolorizing time of 60 min and protein concentration of 50 mg/mL. Under those conditions, the decolorizing rate and peptide loss of collagen peptides were 92.66% and 11.23%, respectively. However, the decolorizing effect of macroporous …

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Study Of Jackfruit And The Technology For Hot Air-Explosion Puffing Drying, Wang Ping, Yi Jinyong, Bi Jinfeng, Liu Xuan, Zhou Linyan, Chen Qinqin, Zhong Yaoguang Aug 2015

Study Of Jackfruit And The Technology For Hot Air-Explosion Puffing Drying, Wang Ping, Yi Jinyong, Bi Jinfeng, Liu Xuan, Zhou Linyan, Chen Qinqin, Zhong Yaoguang

Food and Machinery

Based on the hot air drying characteristics, the effects were studied for pre-drying time, puffing temperature, vacuum temperature, vacuum time and puffing times on color, crispness, hardness, rehydration of jackfruit products. The results indicated that the technological conditions of hot air-explosion puffing drying were: hot air drying temperature 60 ℃, pre-drying time 3 h, puffing temperature 90 ℃, vacuum drying temperature 60 ℃, vacuum time 2.5 h, puffing times 5 times, residence time 5 min, and vacuum degree -0.098 MPa. Under these conditions, the values of ΔE, L, b, hardness, hardness, crispness, rehydration rate were 3.30±058, 54.19±0.13, 28.95±0.16, 4 830.82±734.43, …

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Effect Of Nitrogen Filling On Quality Of Mineral Water, Wu Musheng, Zhou Xinxin, Li Aimei, Yan Rian, Jiang Xinhui Aug 2015

Effect Of Nitrogen Filling On Quality Of Mineral Water, Wu Musheng, Zhou Xinxin, Li Aimei, Yan Rian, Jiang Xinhui

Food and Machinery

In order to explore the effect of nitrogen filling on quality of mineral water, three kinds of mineral original water were put in airtight high pressure reaction reactor, with nitrogen filled by nitrogen cylinder. The samples under the different nitrogen pressure and pressure time were gotten by controlling the nitrogen pressure and pressure time. A series of factors were detected in the conditions, including chromaticity color, smell and taste, visible, pH, metasilicic acid, carbonates and bicarbonates, total dissolved Solids, Potassium, Sodium, Calcium, Magnesium, Strontium, water clusters. The results showed that there was no effect in mineral substance and water clusters, …

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Fuzzy Comprehensive Evaluation On Quality Of Brown Rice Green Tea By Sensory Analysis And Is Processing, Li Jingfang, Li Xinxin, Liu Junqiao, Liu Shiyan, Liu Lu, Tian Nan, He Xinyi Aug 2015

Fuzzy Comprehensive Evaluation On Quality Of Brown Rice Green Tea By Sensory Analysis And Is Processing, Li Jingfang, Li Xinxin, Liu Junqiao, Liu Shiyan, Liu Lu, Tian Nan, He Xinyi

Food and Machinery

Taken brown rice powder and green tea powder as raw materials, brown rice green tea was prepared with application of extrusion recombinant technology. The tea polyphenols, caffeine, amino acid, sugar content and the color value changes in the different ratio of materials and processing conditions were compared. The brown rice green tea formulation and processing conditions were optimized through fuzzy comprehensive evaluation. The results showed that brown rice green tea had a better sensory evaluation value with the ratio of 4∶6 of the green tea powder to rice powder under baking temperature 160 ℃ for 15 minutes. The polyphenols, caffeine, …

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Study On Compound Quality Of Improver And Its Formula Of Sturgeon Fish Rods, Tian Qiying Aug 2015

Study On Compound Quality Of Improver And Its Formula Of Sturgeon Fish Rods, Tian Qiying

Food and Machinery

Organoleptic quality score of sturgeon fish rods as the indicator, the formula of compound quality improver was optimized through single factor and orthogonal design method. The results showed that, the best formula of compound quality improver: transglutaminase concentration 0.3%, 4% modified starch, maltodextrin 4%, carrageenan 2%. Product features, and the indicators determined were in accordance with the hygienic standard of GB 10144—2005.

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Effects Of Pretreatment On Aroma Components Of Guzhang Maojian Tea, Xiang Xiaole, Yu Ji, Yang Wangen, Ma Chengjin Aug 2015

Effects Of Pretreatment On Aroma Components Of Guzhang Maojian Tea, Xiang Xiaole, Yu Ji, Yang Wangen, Ma Chengjin

Food and Machinery

The aroma components of Guzhang Maojian Tea was extracted by solid-phase micrextraction (SPME), and identified by gas chromatography-mass spectrometry (GC—MS). Then compared the difference of two different pretreatment. Results showed that, a total of 109 aroma compounds were found in Guzhang Maojian Tea identified by direct adsorption, which including 26 alkene, 25 hydrocarbons, 17 alcohols, 9 ketones, 13 esters, 4 aldehydes,6 nitrogen containing compound, 2 acids, 2 phenols, 1 ether, 4 heterocycle and others. And 63 kinds were determined by bubbled adsorption, which including 12 alkene, 4 hydrocarbons, 14 alcohols, 8 ketones, 5 esters, 12 aldehydes, 2 phenols,4 nitrogen containing …

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Analysis On Marketing Risk Of Chinese Dairy Enterprises In Price Declining Of Milk Source, Gao Jincheng Aug 2015

Analysis On Marketing Risk Of Chinese Dairy Enterprises In Price Declining Of Milk Source, Gao Jincheng

Food and Machinery

Under the background of price of milk source at home and abroad, Chinese dairy enterprises will face a series of marketing risks including lack of domestic milk source, warehouse explosion, unreasonable product structure, and fierce market competition. In order to guarantee the healthy development of Chinese dairy industry, Chinese government and relevant parties should play the active role at the same time of improving the awareness of marketing risk prevention of Chinese dairy industry; establish the long-term benefit mechanism of dairy enterprises and dairy farmers; actively expand the dairy products consumption in domestic market; reasonably modify the consumption structure of …

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Identifying The Critical Factors Affecting Consumer's Seeking Food Safety Information Behavior, Liu Ruixin, Wu Linhai Aug 2015

Identifying The Critical Factors Affecting Consumer's Seeking Food Safety Information Behavior, Liu Ruixin, Wu Linhai

Food and Machinery

Based on the system of 17 factors affecting consumer's seeking food safety information behavior, Fuzzy set theory and DEMATEL method was used to discover the factors' attributes and their relations, then identify 7 critical factors among the system, including consumers' education level, the degree of attention to food safety, consumer attention to health, the perceived risk of food safety, product knowledge, food brands, the food certification of quality, According to the conclusion, enterprises should strengthen product quality and brand construction, promote food safety certification.

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Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products, Wang Li, Yang Wei, Qian Haifeng, Zhang Hui, Qi Xiguang Aug 2015

Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products, Wang Li, Yang Wei, Qian Haifeng, Zhang Hui, Qi Xiguang

Food and Machinery

The effects of non-starch polysaccharides in wheat bran, arabinoxylans and β-glucan, on the quality of baking products were summarized. Their structure characteristics, physicochemical properties and physiological functions of the two non-starch polysaccharides were introduced. Their effects on the quality of baking products were also summarized on the base of analyzing their rheological properties, nutrition, sensory quality, and storage. At last, the related mechanisms were discussed.

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