Food Processing Commons^™

Effect Of Three Kinds Of Antistaling Agents On Storage Quality Of Citrus, Wang Wenjun, Zeng Kaifang, Liu Xiaojia, Deng Lili, Yao Shixiang

Food and Machinery

It was conducted to evaluate the effects of different preservative treatments on the quality of three cultivars of citrus fruits, i.e. ‘Newhall’ navel orange, Fengjie 72-1 navel orange and Valencia orange, during the storage in this study. Four treatment solutions were prepared by using 2,4-D (2,4-dichlorophenoxyacetic acid) composite chitosan oligosaccharide, “Huolixian” commercial fungicides, Pichia membranaefaciens and low dose carbendazim with Pichia membranaefaciens, respectively. Citrus fruits were soaked in each treatment solution, then dried and bagged. Then the citrus fruits were stored at room temperature or low temperature (5 ℃), and the disease incidence and quality changes were monitored. The results …

Study On The Mechanism Of Emulsifier Inhibiting The Quality Retrogradation Of Fresh Wet Noodle During The Shelf Life, Li Lihua, Zhou Wenhua, Deng Hang, Xiao Yuehuizi, Liu Ruru

Food and Machinery

This study investigated the mechanism of the emulsifier against fresh wet noodle retrogradation during the shelf life. By using differential scanning calorimetry (DSC), analyzed thermodynamic change of fresh wet noodle which were added two different emulsifiers, stearoyl lactylate (SSL) and β-cyclodextrin (β-CD), deproteinized or degreased. The results showed that the amylopectin retrogradation enthalpy of fresh wet noodle which were added SSL and β-CD were less than that in the CK group (P＜0.05) after stored at 4 ℃ for 14 day; The recrystallization melting temperature T_p and the retrogradation enthalpy △H of the second complex peak in the SSL and …

The Glucose Regulation Effect Of Different Molecular Weight Chitosan On Mice Fed High-Fat Diet, Zhang Sicong, Xia Wenshui, Wang Bin, Yang Shuo

Food and Machinery

In order to compare the glucose regulation effect of different molecular weight chitosan on mice fed high-fat diet, 48 male C57BL/6J mice were randomly assigned to four groups, The control group (Control), which consumed a normal diet, The HF group (HF), which was fed with a high-fat diet, The HF+LWMC and HF+HWMC groups, which were fed with a high-fat diet supplement with 5% low weight molecular chitosan and 5% high weight molecular chitosan, respectively. The diet intake and weight data were collected weekly. The biochemical indicators of serum and liver and the gene expression of PEPCK and G6Pase were determined …

Study Onisolation, Antioxidation And Anti-Tumor Activites Of Polysaccharide In Corbicula Fluminea, Zhao Qi, Zhao Li, Yang Yuluan, Chen Lili, Yuan Meilan, Bai Chunqing

Food and Machinery

CFP-1 and CFP-2 were purified from Corbicula fluminea by DEAE-52 cellulose anion-exchange chromatography and Sephadex^TMG-100 gel-filfration chromatography. The molecule structure was analyzed by ultraviolet spectrum scanning and infraned spectrum. Ultraviolet spectrum showed that CFP-1 and CFP-2 contained little DNA and protein, and infraned spectrum showed that both of them were polysaccharides. Purity of CFP-1 and CFP-2 was further confirmed by using HPLC, they were homogenous with a molecular weight of 1 172 kD and 3 627 kD. The result showed that CFP-1 could significantly inhibit proliferation of HepG-2 than CFP-2. with the IC₅₀ value of 0.24 mg/mL …

Isolation, Purification And Identification Of Extracts From Seed Of Camellia Semiserrata Chi., Bao Liyuan, Zhong Haiyan, Wang Weijie, Lan Fang, Cao Qingming

Food and Machinery

To comprehensively develop and utilize Camellia resources, fractions of ethanol extract of Camellia semiserrata Chi. cake were separated and identified. Five purified compounds with purity of 99.2%, 95.4%, 97.5%, 99.1% and 97.4%, respectively, were achieved. By using affiliated molecular formula of generator by Agilent high-resolution mass spectrometry workstation Qualitative Analysis B.06.00, formula of MS fragmentation of molecular ions were calculated, combining with fragmentation patterns of compounds and physical and chemical properties, the compounds were identified as protocatechuic acid and four kinds of flavonoids.

Optimizationon Extraction Of Polyphenols And Its Antioxidant Activity In Vitro From Gracilaria Lemaneiformis, Chen Hongbin, Yang Min, Song Lulu, Dong Le

Food and Machinery

Optimization of the ultrasonic-assisted extraction of polyphenols and its antioxidant activity in Vitro from Gracilaria lemaneiformis were studied. The effects of liquid-material ratio, extract temperature, ultrasonic times on the contents of polyphenols from Gracilaria lemaneiformis were investigated. Based on this, the response surface analysis method was applied to determine the optimization of the extraction. Results showed that the optimum condition for the ultrasonic-assisted extraction of polyphenols weres as followed: ratio of liquid-material 401 (mL/g), extraction temperature 60 ℃, ultrasonic times 40 min. Under the optimum condition, the contents of polyphenols from Gracilaria lemaneiformis was 1.62 mg GAE/g. Research of its …

Optimization Extraction Of Polypeptide From Pleurotus Eryngii Mycelium And Its Antioxidation In Vitro, Sun Yanan, Li Wenxiang, Hu Xinlei, Li Ming, Yu Ge, Zhang Xin

Food and Machinery

The optimal extraction conditions of polypeptide from Pleurotus eryngii mycelium was ivestigated, and activity of the antioxidant was evaluated in this study. Based on the single-factor tests, the extraction conditions of polypeptide from P. eryngii mycelium were optimized by Response Surface Methodology(RSM) to increase the extraction rate of polypeptide. Moreover, the polypeptide was purified with Sephadex-50, and the antioxidant activity of polypeptide was assessed using several assay model systems in vitro. The optimal extraction conditions of polypeptide were pH 8.85, extraction time 4.17 h, liquid-to-material ratio 111.86 (g/mL). Under the optimal extraction conditions, the maximum extraction rate of polypeptide was …

Extraction Of Pectin From Okra And Itssol Property, Chen Wei, Li Jiaxing

Food and Machinery

The extraction conditions and sol property of pectin from Okra were studied by ultrasonic assisted extraction. The effects of materials-liquid ratio, pH, extraction temperature and ultrasonic time value on the extracting efficiency of pectin were studied by single-factor experiments. Then the L9(3⁴) orthogonal experiment was carried out to optimize the process conditions, based on single-factor experiments, finally the physical and chemical methods were used to analyze pectin purity, dry weight loss, ash content, pH value, water holding capacity and esterification degree. At 250 W ultrasonic power, the results showed that the optimum extraction conditions were as follows. Using …

Gc-Ms Analysis Of Volatile Oil Compositions From Wild And Domestic Artemisia Argyi Levl. Et Vant, Li Wenyan, Zhang Yingtuan, Zhou Dazhai, Li Wei

Food and Machinery

The volatile oil of domestic and wild Artemisia argyi Levl. et Vant was extracted with steam distillation, and the chemical compositions were analysed by GC-MS, the chemical composition difference of the volatile oil between the domestic and wild A. argyi Levl. et Vant were compared as well. The results showed that 109 kinds of volatile components were isolated from the stems and leaves of A. argyi Levl. et Vant, and the domestic and wild Artemisia argyi Levl. et Vant shared 12 kinds of volatile components. The main volatile components were terpenoid, and their total contents in the stems of domestic …

Study On Osmotic Dehydration Technology For Improving Sensory Quality Of Instant Bird's Nest, Li Can, Zhong Fang, Li Yue

Food and Machinery

In order to improve the stability of bird's nest in the storage through osmotic dehydration, three different techniques, such as sugar soaking, sugaring and sugar braising, were employed to treat the bird's nest, then determine the best treated process through comparing the physicochemical properties and sensory properties. On this basis, comparing the properties of different kinds of sugar treated bird's nest to select the best treatment sugar. The results showed that after the bird’s nest was sugar braised in 60% concentration of trehalose solution, the water content, sugar content and viscoelasticity were all at a better level, the free water …

Research On The Key Technological Application Of Extrusion Type Quick-Frozen Highland Barley Fish Noodle Based On The Fuzzy Comprehensive, Hu Xinjie, Zhao Xuemei, Ding Jie, Duan Lili

Food and Machinery

Taking the Water addition, mixing time, settling time and freezing temperature as factors, response surface experiments were used to optimize the technological application of extrusion type quick-frozen highland barley fish noodle based on the results of single factor experiments by the fuzzy comprehensive. Results were as followed: Water addition and freezing temperature with the quality of noodle were significant(P＜0.05), which have synergistic enhancing effects. The primary and secondary order of technological factors that affect the total quality score of noodle were water addition and freezing temperature, respectivley. Mixing time and settling time on consumer behavior on the total quality score …

Optimization Of Fermentation Process For Potato Wine And Analysis Of Flavor Substances, Yu Zhaoshuo, Xu Hanlin, Peng Zhangwen, Yu Ji, Ma Chengjin

Food and Machinery

The production process conditions of vinegar from fresh potatoes were studied through simultaneous saccharification and fermentation and acetic fermentation. The influence of factors on total acid content was also studied according to Central Composite Design based on the single factor tests. The results showed that the optimal parameters of the fermentation were with inoculum size 12 mL/100 mL, processing at 34 ℃ for 6 d. Under this condition, the total acid content reached 3.21 g/100 mL, and the vinegar showed amber color and moderate sourness. Moreover, 14 kinds of flavor substances such as eugenol, benzene alcohol and phenethyl acetate were …

Effects Of Fat Content And Oxidation On The Color Of Casing, Ge Qingfeng, Ding Qiqi, Cui Baowei, Yin Yongqi, Gu Yongjun, Wu Mangang, Yu Hai

Food and Machinery

In the present study, the effect of lipid content and oxidation on the color of casing was investigated. Result showed that lipid content has a significant impact on the color of casing. After alcohol treatment, lipid content of casing decreased while its △E decreased significantly. The correlation coefficients for the colour change and the lipid oxidation of casing over 0.9. The present study indicates that lipid oxidation is an important factor of the deterioration of casing’s color.

Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels, Zhang Xinyun, Song Yun, Fan Xuehui, Zhang Qingan

Food and Machinery

Effects of the drying temperatures (60, 80, 100, 110, 120, 130, 140 ℃）on the major quality of debittered apricot kernels drying products were studied. The results showed that with increase of drying temperature, the main component of debittered apricot nuts decreased after the first increase. Values of peroxide and acid of debittered apricot kernels increased with drying temperature. Drying temperature influenced on the color of debittered apricot nuts significantly. There was a good correlation between the protein (r=0.713 0), leucine (r=0.659 8), histidine (r=0.765 2), reducing sugar (r=0.800 1), aspartic acid (r=0.638 7), glutamic acid (r=0.801 5), valine (r=0.812 0), …

Influences Of Environmental Temperature And Humidity On Quality Of The Distribution Tobacco Cut And Cigarette, Gu Liang, Li Chungguang, Liu Qiang, Fan Xinshun, Li Yaoguang, Sun Mi, Zhang Yuhai

Food and Machinery

In order to investigate the influence trend of moisture and temperature on the filling and cigarette quality distribution of the cut tobacco, environment temperature (5～40 ℃) and humidity (30%～80%) conditions of different season of Henan province were simulated respectively, and the different packaging and distribution of tobacco and cigarette quality was analyzed, under conditions of low temperature and wet, drying, high temperature and wet, normal temperature and dry. The results showed that cigarette quality under normal temperature conditions on the distribution of tobacco was less than those under the low and high temperature conditions; cigarette quality under the damp conditions …

Advances In The Effect Of Crosslinked Modification On The Properties Of The Starch, Zhang Jiayan, Xiong Jianwen, Zhao Pin, He Liyuan

Food and Machinery

Crosslinking is a common method to modify starch. The properties of cross-linked starch are affected by the starch source, the kind and concentration of cross-linked agent, and cross-linking method. The affection of crosslinking on the physicochemical properties, microscopic structure, gelatinization properties, and crystal structure of cross-linked starch were reviewed in this study, aiming to provide theoretical references for further research on production and application of cross-linked starch.

The Time Of Flight Mass Spectrometry Technology And Its Application In Plant Polyphenols Identification, Li Weizhou, Ming Jian, Xiao Xingning, Shi Fang, Li Yao

Food and Machinery

Time of flight mass spectrometry (TOF-MS) has been widely applied in food, biological medicine, environmental monitoring for its great precision, wide range of detection and high speed of analysis. TOF-MS with various techniques in tandem plays an important role in the structure identification of polyphenols. In this review, it was outlined the application of time of flight mass spectrometry in the structure identification of plant polyphenols to provide some references for the study of plant polyphenol.

Advances In Research On Extraction Technologies Of Bioactive Substances From Chrysanthemum, Zhang Lei, Xiang Fangzhi, Miao Wenjuan, Yin Peifeng

Food and Machinery

The optimum extraction techniques of five kinds of bioactive substances in chrysanthemum were reviewed, and the principle and technical parameters of each extraction process were expounded in order to provide theoretical basis and technical reference for scientific research and industrial production of chrysanthemum.

The Using Of Bib In The Packaging Of Cooking Oil, Diao Xiaoqian, Weng Yunxuan, Pei Xiaoqin, Wei Wenchang

Food and Machinery

Cooking oil is now mainly packagedby cans and PET bottles in China. However, there are problems of serious illegally refilling waste cooking oil, limited shelf life and high costs. In this paper, the structure of the Bag in Box (BIB), the advantages of the packaging for the cooking oil, the existing problems, and the prospect of the application in the packaging of the cooking oil were reviewed. BIB has been widely used in the packaging of various liquid products, which can be used in cooking oil to save raw materials and costs, improve the shelf life, and exclude illegally refilling …

Overview On Shearing Equipment For Stipe Lentinula Edodes, Li Feng, Song Weidong, Wang Mingyou, Wang Jiaoling, Wu Jingji, Ding Tianhang

Food and Machinery

Shearing equipment for stipe Lentinula edodes alleviates the restriction of shearing stipe Lentinula edodes by labor intensive, ensures the processing quality of the Lentinula edodes and improves the efficiency of Shearing for stipe Lentinula edodes. Therefore, this paper does deep analysis on research progress of shearing equipment for stipe Lentinula edodes, and points out that: the research of shearing equipment for stipe Lentinula edodes started later, and the development of hardware and software was poorer; the design of equipment was simple and humble; , and the key techniques such as sorting, positioning did not conquer; degree of mechanization was lower. …

Developments And Properties Of Plastic Mimicking Biopolymers For Food Packaging Application, Daniel I. Hefft

Journal of Applied Packaging Research

Sustainability takes an ever increasing importance in the food industry. Here not only the selection of raw materials plays a role, but also packaging materials. Nowadays there is an increasing number of biodegradable and bio-compostable packaging materials available.

However, these materials are still not able to replace mineral oil based packaging materials completely, nevertheless they are becoming increasingly important, since there must be solutions to problems such as pollution of the oceans by plastic waste, growing piles of rubbish from growing population, etc.

The following literature review shows briefly recent developments on plastic mimicking biopolymers, as these materials guarantee great …

Effect Of Red Cabbage Extract On Minced Nile Perch Fish Patties Vacuum Packaged In High And Low Oxygen Barrier Films, Ayse Demirbas, Yavuz Yagiz, Ziynet Boz, Bruce A. Welt, Eric Mclamore, Maurice Marshall, William Pelletier, Amarat Simonne

Journal of Applied Packaging Research

Oxidation of polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish causes loss of product quality. Oxidative rancidity causes loss of nutritional value and undesirable color changes. Therefore, powerful antioxidant extracts may provide a relatively low cost and natural means to reduce oxidation, resulting in longer, higher quality and higher value shelf life of foods.

In this study, we measured synergistic effects of red cabbage antioxidant and vacuum packaging on lipid oxidation in fresh tilapia patties using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis.

Concentrated red cabbage extract was obtained …

Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran, Yin Xiaochao, Qian Haifeng, Wang Li, Zhang Hui, Qi Xiguang

Food and Machinery

In this paper, the changes of protein, lipid, ash and total sugar of rice bran after solid-state fermentation were studied for deep development of rice bran resources. The results showed that the contents of protein and ash increased significantly after fermentation. Moreover, the contents of lipid and total sugar decreased gradually with fermentation time. The optimized fermentation condition was: 37 ℃, 102 h, moisture content of 60%, initial pH 5.5, inoculation amount of 20 mL/100 g, with the true protein content as the response value. In this condition，the true protein content of fermented rice bran was 19.65%,increased 41.88% compared with …

Effect Of Ultra High Pressure On The Texture Of Commercial Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong, Xiao Yang

Food and Machinery

The effect of the ultrahigh Pressure (200, 600 MPa/10 min) treatment on the texture of 7 kinds of functional characteristics of 5 kinds of market cheese was studied, including hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience. According to the results of 5 different kinds of cheese at 200 MPa pressure processing, the adhesiveness and cohesiveness resilience were not significant difference (P>0.05), which means the effect of low ultrahigh pressure processing pressure on cheese texture is not much. Under the ultra-high pressure treatment, the hardness and chewiness of cheese significantly reduced 31% and 39%, respectively. which were reducing significantly with …

Infrared Fingerprint Analysis Of Zanthoxylum Based On Sequential Dual-Indexes And Cluster Analysis Method, Ke Jingxuan, Li Shanshan, Shen Guanghui, Wu Hejun, Luo Qingying, Liu Xingyan, Chen Anjun, Zhang Zhiqing

Food and Machinery

It was focused on setting a effective way for tracing the producing area of Zanthoxylum in this study, by using infrared fingerprints. The methods of dual-indexes and cluster had been applied to analyze the infrared fingerprints so as to investigate similarity of 17 samples. Moreover, the relationship between the producing area and prime substances in Z. bungeanum Maxim. has been researched by analyzing second derivative of the infrared fingerprints of Z. bungeanum Maxim. The infrared spectras of Zanthoxylum had the similar characteristic peaks, but there were still some differences in the number and intensity of the absorption peaks in the …

A Innovative Design Of Washer Machine For Thread Port Food Bottle Based On Triz Theory, Zhang Dan, Chang Hong, Lougao Xiang, Chang Peng

Food and Machinery

The bottle cleaning as a basis for the subsequent steps necessary at present, the bottle washer machine on the market ignored the bottle mouth and bottle cleaning thread, while the thread is the most dirty part of the bottle. Using TRIZ theory, analysis revealed summed up the problems in the design process, using innovative principle, field research, combined with the actual needs, set up product innovation design, rendering the physical map, get the user experience results. A Washer Machine model is established for the thread bottle, which solves the defect that the traditional bottle washer machine cannot effectively clean the …

Flat Design Of Food Packaging Based On User Demand, Liu Zongming, Zhao Yuehao, Liu Wenjin

Food and Machinery

From the perspective of user demand, constructing the complete process on flattening design of food packaging. Through the combination of the concept of flattening and Maslow's Hierarchy of Needs, this paper puts forward the five-dimensional food packaging design, which includes the flat design factor and flat design model, and constructs a complete food packaging flattening design process. Taking the design of gum packaging as the typical case, verify the feasibility of food packaging design with flattening design theory.

Study On Components Of Essential Oil Of Mango Peel Extracted By Different Methods, Liang Xiumei, Hu Zhuoyan, Zhao Lei, Wang Kai

Food and Machinery

Steam distillation (SD), solvent extraction (SE) and supercritical CO₂ extraction (SFE-CO₂) were individually used to extract the essential oil in mango peel. The components and contents of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 80 compounds were identified in essential oils obtained by the three methods, including 22 terpenes, 8 hydrocarbons, 19 alcohols, 8 carboxides, 14 esters and 9 acids. The three methods detected 49 (SD), 56 (SE) and 59 (SFE-CO₂) compounds respectively. Comparison of the three methods showed, SD suit for the extraction of low boiling point and volatile …

Optimization On Microwave-Two Enzymes Synergistic Methods For Dietary Fiber Extraction In Lotus Seed Shell, Chen Tiebi, Jin Na, Wang Jianhui, Liu Dongmin, Fan Min, Deng Guosheng, Chen Yingyi

Food and Machinery

To investigate the effect of microwave-two enzymes synergistic extraction methods on dietary fiber yields in lotus shell, the sieving mesh number of the lotus seed shell, ratio of solid-liquid, papain and glucoamylase dosages and extraction time were set out to conduct the orthogonal tests based on the results of single factor experiments. The optimal extraction conditions were as followed: sieving mesh of 60, ratio of liquid-solid 201, papain dosage 3%, papain extraction time of 6×20 s (extracting 6 times, each time for 20 s with intervals of 2 min), dosage of glucoamylase 4%, and glucoamylase extraction time 8×20s (extracting 8 …

A Research Of Intelligent Method For Evolving Blends Of Coffee, Guo Guangsong, Chen Liangji

Food and Machinery

In order to improve the quality and efficiency of coffee blend, a method based on interactive genetic algorithm (IGA) for it was studied. The blending solutions were used as individuals, with the improved adaptive crossover and mutation probability, and the interactive interface provides 10 indexes for individual fitness, and then five users participated the optimization. The results showed that the method was easy to operate, a consistent satisfactory solution could be obtained within 4～5 generations, with the difference of component ratio less than 5% and the fitness more than 85. Compared with the traditional cup testing, the results showed that …