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Articles 481 - 510 of 586
Full-Text Articles in Food Processing
Influence Of Vaccinated Lactobacillus On Quality Of Pickled Mustard, Meng Fanbo, Zhang Wanping, Wu Kangyun
Influence Of Vaccinated Lactobacillus On Quality Of Pickled Mustard, Meng Fanbo, Zhang Wanping, Wu Kangyun
Food and Machinery
The effect of vaccinated lactobacillus on content of total acids and nitrite in pickled mustard vaccinated L. rhamnosus, L. acidophilus, L. fermentum and their combination was detected in this paper. The influence of fermentation by inoculating the optimal strain combination on content of amino acids and volatile flavor compounds was performed as well. The content of total acid and nitrite in pickled mustard vaccinated a strain combination(L. rhamnosusL. acidophilusL. fermentum=111) showed the optimum results. It was found that the vaccinated fermentation was superior to the nature fermentation based on kinds and content of amino acids while those of volatile flavor …
Quality Comparison Of Rhodomyrtus Tomemtosa’S Powder By Vacuum Freeze Drying And Spray Drying, Tang Hui, Zhong Ruimin, Ma Jingkui, Guo Honghui, Liu Yongji
Quality Comparison Of Rhodomyrtus Tomemtosa’S Powder By Vacuum Freeze Drying And Spray Drying, Tang Hui, Zhong Ruimin, Ma Jingkui, Guo Honghui, Liu Yongji
Food and Machinery
The effects of vacuum freeze-drying and spray-drying on the quality of Rhodomyrtus tomemtosa’s powder were compared in this study. The Analytical Hierar-chy Process（AHP） fuzzy mathematics method was used to evaluate the sensory indexes of the two kinds of drying methods, and the correlations between the sensory indexes and physicochemical properties was analyzed. The results showed that the total sugar, reducing sugar, total acid and anthocyanin content of Rhodomyrtus tomemtosa’powder produced by vacuum freeze-drying and the flowability and solubility of powder were better than those obtained by spray drying. However, the samples prepared by spray drying moisture content was lower, the …
Study On Influencing Factors Of Equilibrium Moisture Content Of Reconstituted Tobacco, Wang Xunjian, Zhong Fang, Chen Maoshen, Tian Hailong, Zhang Jiashu
Study On Influencing Factors Of Equilibrium Moisture Content Of Reconstituted Tobacco, Wang Xunjian, Zhong Fang, Chen Maoshen, Tian Hailong, Zhang Jiashu
Food and Machinery
The moisture content of reconstituted tobacco (RT) and moisture content in mainstream smoke can influence its physical properties, processing characteristics, combustion, flavor and sensory quality. There were plenty of studies on equilibrium moisture content (EMC) of natural tobacco, but there was a lack of system study on EMC of RT. To solve the problem, the physical structure, chemical components of RT were determined, and then the correlation between them and EMC was established by simple correlation analysis ofSPSS. Correlation analysis showed that remarkable negative correlation was found between EMC and the content of calcium carbonate, ash, but the potassium, chlorine, …
Research Progress Of Gluten-Free Rice Bread, Wang Li, Wu Tong, Yi Cuiping, Qian Haifeng, Zhang Hui, Qi Xiguang
Research Progress Of Gluten-Free Rice Bread, Wang Li, Wu Tong, Yi Cuiping, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
Gluten-free rice bread is made from rice, yeast, water, and some other ingredients, which is one of the foods for gluten allergy customer. Without the gluten in it, the rice bread dough could not form firm network, and the quality of rice bread is poor. Recently, researches were focused on improving the process or adding with extra additives to improve its quality. The standard of gluten-free rice bread and its materials were introduced in this paper. Moreover, the researches about rice bread were also introduced.
Progress Of Study On Extraction Methods Of Environmental Microbial Dna, Yang Jing, Zhang Jing, Zou Wei, Zhao Xingxiu, Zhao Changqing
Progress Of Study On Extraction Methods Of Environmental Microbial Dna, Yang Jing, Zhang Jing, Zou Wei, Zhao Xingxiu, Zhao Changqing
Food and Machinery
Environmental microbial DNA extraction is the foundation of microbial community research by molecular biology techniques, and its structural integrity and the purity of DNA extracted is directly related to the subsequent experiment results. DNA extraction method is not a unified standard because of various environmental samples, including water, soil and activated sludge, the traditional fermented food, liquor-making environment, etc. Now, there are many methods of DNA extraction, they can be divided into direct and indirect extraction ones. The direct extraction methods are simple, less time-consuming, while presenting impurities. However, complex indirect extraction operations are time-consuming, but the products are pure. …
Research Progress On Preparation And Application Of Starch-Based Films, Chen Qijie, Zhou Liling, Dong Xufang, Zheng Xueming, Wang Jianhui
Research Progress On Preparation And Application Of Starch-Based Films, Chen Qijie, Zhou Liling, Dong Xufang, Zheng Xueming, Wang Jianhui
Food and Machinery
Starch is the second largest renewable raw materials in the world except for the cellulose. Comparing with the synthetic material, the starch-based films shows more unique and excellent properties such as green, non-toxic, biodegradable. It is one of the most promising new materials because it can ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, and realize the sustainable development of resources. The main methods of preparing starch-based films including the wet and dry ways were reviewed in the paper. The physical and chemical properties of starch-based films were also summarized. …
Effect Of Phytosanitary Irradiation On The Postharvest Quality Of Seedless Kishu Mandarins (Citrus Kinokuni Mukakukishu), J. Ornelas-Paz, Maria Belén Meza, David Obenland, Karina Rodriguez (Friscia), Akanksha Jain, Shantaé M. Thornton, Anuradha Prakash
Effect Of Phytosanitary Irradiation On The Postharvest Quality Of Seedless Kishu Mandarins (Citrus Kinokuni Mukakukishu), J. Ornelas-Paz, Maria Belén Meza, David Obenland, Karina Rodriguez (Friscia), Akanksha Jain, Shantaé M. Thornton, Anuradha Prakash
Food Science Faculty Articles and Research
Transnational trade of ‘Seedless Kishu’ mandarins (Citrus kinokuni mukakukishu) would require them to be subjected to a suitable phytosanitary treatment. Irradiation is used as an effective treatment for many fruit, but the effect on quality of kishu mandarins is unknown. ‘Seedless Kishu’ mandarins were treated with gamma irradiation (150, 400, and 1000 Gy) and stored for three weeks at 6 °C and then for one week at 20 °C. Irradiation at 400 and 1000 Gy promoted browning of the calyx end and fungal infection. Irradiation caused immediate reductions in pulp firmness, vitamin E, individual sugars and carotenoids but …
Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Yan Huabing, Qin Meiying, Wan Gying, Li Zhichun, Wei Ping, Zhou Kui
Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Yan Huabing, Qin Meiying, Wan Gying, Li Zhichun, Wei Ping, Zhou Kui
Food and Machinery
The paper focused on the effect of the cassava flour on the qualities and texture characteristics of biscuits during storage, different proportion of cassava flour instead of low-gluten flour was made biscuits, and evaluated the physical and texture indexes of the products. The results showed that the brightness of biscuits add the cassava flour was decreased, colour and lustre was turned yellow. The cassava flour could reduce the moisture content and water absorp-tion, improved the brittleness of biscuits during storage. Thereinto, the biscuits during storage had the lowest moisture content, chewiness, hardness, and the highest brittleness when the cassava flour …
Microstructure Of Rabbit-Skin Collagen And Influences Of Different Factors On Its Aggregation, Ma Mingsi, Zhang Yuhao, Ma Liang, Wang Xuemeng, Han Shuang, Zhang Xiaojie
Microstructure Of Rabbit-Skin Collagen And Influences Of Different Factors On Its Aggregation, Ma Mingsi, Zhang Yuhao, Ma Liang, Wang Xuemeng, Han Shuang, Zhang Xiaojie
Food and Machinery
In this study, UV spectroscopy, Fourier transform infrared spectroscopy and scanning electron microscopy, were used to study the microstructure of rabbit-skin collagen, respectively. The effects of temperature, collagen concentration, pH value and ionic strength on aggregation properties of collage were also studied. The results of UV spectroscopy and Fourier transform infrared spectroscopy showed that the absorption peak and the corresponding wavelength in accordance with the characteristics of type Ⅰ collagen. Moreover, the results of scanning electron microscopy showed that the collagen was irregular dense sheet film, partially wrinkled on the surface. Furthermore, the results of aggregation properties of rabbit-skin collagen …
Originalitytrend Of Global Food Packaging Design From “Pentawards” Prizewinning Works, Li Li, Chen Hong
Originalitytrend Of Global Food Packaging Design From “Pentawards” Prizewinning Works, Li Li, Chen Hong
Food and Machinery
To select the prizewinning works in food and beverage kind in Pentawards International Packaging Design Contest from 2010 to 2016, comprehensively analyzes the pictures, characters, colors, packaging materials and technology of packaging works, and explores the characteristics and development trend of global food packaging originality design in recent years. The results show are as the following: in pictures, the food packaging originality prefers flatting and abstraction, and return of hand-drawn illustration; in colors, it prefers the application of gradients, monochrome and dedicated color; in characters, the characters modularization, handwriting and a sans-serif font will become design trend; in materials, adequate …
Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing
Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing
Food and Machinery
To study the freshness and quality changes after electron beam irradiation in three different forms, include paddy, brown rice, milled rice, during storage , taking the fresh late japonica rice was selected as raw material. The effect of electron beam irradiation on paddy, brown rice and milled rice based on the doses of 0, 2, 4 kGy was studied, including the effects on moisture content, color, fatty acid value, viscosity value and taste value. Results indicated that the paddy, brown rice, milled rice at 2, 4 kGy irradiated doses compared to the corresponding non-irradiated sample, moisture content, whiteness, redness and …
Effects Of Different Heat Treatment On Oxidordeuctase Activity Of Walnut Kernel, Wu Qiuhao, Jia Lirong, Chen Ante, Zhang Xi, Huang Rongrong, Liu Xuebin, Wang Ping
Effects Of Different Heat Treatment On Oxidordeuctase Activity Of Walnut Kernel, Wu Qiuhao, Jia Lirong, Chen Ante, Zhang Xi, Huang Rongrong, Liu Xuebin, Wang Ping
Food and Machinery
Effects of microwave, far-infrared heating and hot-air treatment on enzyme activity of walnut kernels were investigated. After undergoing different strength of microwave, far-infrared ray and hot-air, the activity of lipoxygenase activity (LOX), peroxidase (POD) and hydrogenperoxidase (CAT) in walnut kernels were determined. The results showed that microwave, far-infrared heating and hot-air treatment could inhibit the activity of LOX, POD and CAT effectively. The conditions of three heat processing were optimized as follows, i.e. treated at 385 W microwave for 3 min, 90 ℃ far-infrared heating for 30 min, or 90 ℃ hot-air treatment for 90 min, respectively.
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping
Food and Machinery
Given the high quality wheat gluten protein, the hydrolysis conditions including hydrochloric acid concentration, hydrolysis time and solid-liquid ratio were optimized with the degree of hydrolysis, umami amino acids (aspartic and glutamic acid) as indices using hydrochloric acid, and the processing technique was expatiated. Moreover, 3-monochloropropane-1,2-diol (3-MCPD) combining with acidolysis process was measured and sensory evaluation assessment team was organized to do the sensory evaluation of hydrolyzed vegetable protein under different conditions. Additionally, the optimum preparation was selected. Finally, on the basis of single factor experiment, the response surface of the 3 level design (Box-Behnken design) was used by degree …
Comparative Study On Two Methods For Sugar Detection In Jerusalem Artichoke, Zhang Xueying, Huang Zhongyi, Zhanh Fasheng, Shi Yan, Huang Jing
Comparative Study On Two Methods For Sugar Detection In Jerusalem Artichoke, Zhang Xueying, Huang Zhongyi, Zhanh Fasheng, Shi Yan, Huang Jing
Food and Machinery
This paper compared the pros and cons, the operability of two methodology, by using the Fenlin reagent titration and the 3,5-dinitrosalicylic acid colorimetry, to determine the reducing sugar content and the total sugar content in the wild Jerusalem artichoke from Xiangxi. The RSD value is 2.00% by using Fenlin reagent titration and the precision is 8%~13%, while, the RSD value is 1.68% by using 3,5-dinitrosalicylic acid colorimetry and the precision is 2.5%~4.0%. It is concluded that the Fenlin reagent titration method is susceptible to the finish measurement etc factors, especially for samples with low sugar content, but is more suitable …
Determination Of 39 Main Flavor Components In Cigarette By Ase—Gc/Ms, Guo Lei, Li Juanjuan, Suo Weiguo, Tian Yaowei, Luo Juanmin, Xu Da, Shao Dengyin, Li Fulong, Sun Qiang, Cai Jibao, Su Jiakun
Determination Of 39 Main Flavor Components In Cigarette By Ase—Gc/Ms, Guo Lei, Li Juanjuan, Suo Weiguo, Tian Yaowei, Luo Juanmin, Xu Da, Shao Dengyin, Li Fulong, Sun Qiang, Cai Jibao, Su Jiakun
Food and Machinery
The flavor components in 15 domestic cigarettes were extracted with dichlorome-thane by accelerated solvent extraction (ASE), using methyl nonoate as internal standard，a method for semi-quantitative analysis of 39 main flavor components including of acetic acid, 3-Methylbutanoic acid, hexadecoic acid, 2-acetylpyrrole, furfural, furfuryl alcohol, be-nzoic alcohol, phenethyl alcohol, solanone, beta-ionone, phytone, megastigmatrienones (4 isomers), 3-hydroxy-β-damascone, 4-vinyl guaiacol, 5-hydroxy maltol, dihydroactinidiolide et al. by GC/MS/SIM was developped. The results showed that the RSDs ranged from 2.25%~6.49%, the RSD of beta-ionone's determination result was over 5% for the its low content，the other components were below 5%. There was bigger difference between the content …
Texture Characteristic Analysis In Different Cultivars And Maturity Of Fig, Sun Rui, Sun Lei, Ma Jinhui, He Fatao, Ge Bangguo, Cao Jia
Texture Characteristic Analysis In Different Cultivars And Maturity Of Fig, Sun Rui, Sun Lei, Ma Jinhui, He Fatao, Ge Bangguo, Cao Jia
Food and Machinery
Three different parts of fig fruits were compared by texture analyzer. And the research was conducted about quality of fig fruits varying in maturity by pair T test and correlation analysis. The result showed that the firmness in the nearest parts of fig’s stalk was greater than that in middle and top parts, usually a hole called fruit being here, of fig fruits, and that there was no significant difference in rupture depth of fig fruits varying in maturity, as resilience and firmness reduced with increasing maturity. And it would be better to use Orphan immediately once harvested, the resilience, …
Development Of Quantitative Sensitive Immunochromatographic Assays For Detection Of Aflatoxin B1, Liu Jing, Wang Shuying, Liu Daofeng, Lai Weihua
Development Of Quantitative Sensitive Immunochromatographic Assays For Detection Of Aflatoxin B1, Liu Jing, Wang Shuying, Liu Daofeng, Lai Weihua
Food and Machinery
The aim of this work was to establish a highly sensitive quantitative colloidal gold immunochromatographic assay with a test strip reader for the detection of aflatoxin B1 using colloidal gold as label. When the labeling pH was 6.0, the concentration of antigen on T-line was 1.5 mg/mL, the concentration of antibody labeled on the colloidal gold was 4 μg/mL, and the dosage of gold-labeled antibody was 1.2 μL, the sensitivity of the assay was 5.7 ng/L. The results of accelerated aging experiment indicated that the strips shelf time was more than a year. It was proved that this method …
Study On Extraction Of Corn Kernel Embryo By Rsg Base On Bilateral Filtering, Wang Bingqiang, Cheng Hong, Liu Chong
Study On Extraction Of Corn Kernel Embryo By Rsg Base On Bilateral Filtering, Wang Bingqiang, Cheng Hong, Liu Chong
Food and Machinery
Embryo is an important part of the corn kernel. Its characteristics can help to improve the automatic recognition rate of corn variety. This paper was on the extraction of embryo from the image of corn kernel. Jingke 25 which was commonly used in North China was selected as study objects. A bilateral filtering combined with the growth of the seed region (RSG) method was proposed to extract corn kernel embryo. The obtained embryo was the same with the observed by eyes. The area and perimeter of the embryo were calculated to be compared with the area and perimeter measured by …
Preparation Of Nanocrystalline Cellulose From Food By-Products And Its Applications In Food Industry, Wang Yang, Zhao Guohua, Xiao Li, Zhou Siyuan
Preparation Of Nanocrystalline Cellulose From Food By-Products And Its Applications In Food Industry, Wang Yang, Zhao Guohua, Xiao Li, Zhou Siyuan
Food and Machinery
Nano cellulose material, as an environment-friendly material, has attracted much attention for applications in fields of material sciences, food, chemical engineering, and medicine due to its biocompatibility and biodegradability. Nanocrystalline cellulose (NCC) show a high aspect ratio, large surface-to-volume ratio, high crystallinity index, high tensile strength, and good thermal stability. Having reviewed the scientific literature on NCC during the last 5 years, aimed to provide an overview about morphology, crystallization, and stability properties of NCC as well as its major applications (as reinforcing agents for food packaging, as emulsion stabilizers and food ingredients). However, its future development and commercialization still …
Preparation And Properties Of Carboxymethyl Rice Starch By Semi-Dry Method, Wang Yongqiang, Liu Zhongyi, Yue Shuhang, Peng Li
Preparation And Properties Of Carboxymethyl Rice Starch By Semi-Dry Method, Wang Yongqiang, Liu Zhongyi, Yue Shuhang, Peng Li
Food and Machinery
Using rice starch and sodium chloroacetate as raw material, carboxymethyl starch (CMS) was obtained by semi-dry method. The influences of dosage of sodium chloroacetate and NaOH, reaction temperature and time of etherification, alkalinization temperature conditions on the substitution degree of product were investigated, and then the infrared spectrum and crystal style of the CMS were analyzed. The results showed that optimizing conditions of CMS by single factor experiment were starch and sodium chloroacetate of 11 in molar ratio, starch and sodium hydroxide of 11.25 in molar ratio, alkalinized at 35 ℃ for 1 h, and then etherified at 60 ℃ …
Kinetics Of Colour Change Of White Apricot In Xinjiang During Hot-Air Drying, Yan Shengkun, Li Zhongxin, Wang Qinghui, Sun Linai
Kinetics Of Colour Change Of White Apricot In Xinjiang During Hot-Air Drying, Yan Shengkun, Li Zhongxin, Wang Qinghui, Sun Linai
Food and Machinery
In order to ensure white apricot a good color after drying, avoiding brown appearance, as well as provide the theoretical basis for the selection of drying equipment and process determination of the small white apricot, the hot-air drying method was investigated in this study. The brightness value (L), red-green value (a), yellow-blue value (b), total chromatic aberration (△E) and browning index (BI) were taken as the study indexes, the influence of different hot-air drying temperatures (40, 50, 60 ℃) and wind speeds (2, 3, 4 m/s) on Xinjiang white apricot was studied. Moreover, the dynamic model of its color change …
Determination Of 5 Kinds Of Phthalate Acid Esters In Food By Single Drop Microextraction Combined With Gas Chromatography-Mass Spectrometry, Qin Fei, Mi Shengquan
Determination Of 5 Kinds Of Phthalate Acid Esters In Food By Single Drop Microextraction Combined With Gas Chromatography-Mass Spectrometry, Qin Fei, Mi Shengquan
Food and Machinery
To develop a rapid and simple method for the determination of five phthalate acid esters (PAEs) in soy sauce, vinegar, and juice by gas chromatography-mass spectrometry (GC-MS) after single drop microextration. The five PAEs was analyzed by GC-MS. Good linearity was obtained for five PAEs at the concentration of 1～10 mg/mL, r≥0.995. At three different spiked concentration levels, the average recoveries of 5 PAEs in three different samples were between 75.4% and 113.0%. The intra-day and inter-day precisions (relative standard deviation, RSD) were 2.4%～7.3% and 1.9%～8.5%, respectively. Among 5 PAEs, the detection rate of DBP was 100% utmost. The DBP …
Forecasting Method Of Fumonisin In Corn Using Near Infrared Spectra Technique, Zhang Lin, Dang Nan, Yang Lin, Li Yawen, Yuan Xunfeng
Forecasting Method Of Fumonisin In Corn Using Near Infrared Spectra Technique, Zhang Lin, Dang Nan, Yang Lin, Li Yawen, Yuan Xunfeng
Food and Machinery
In order to forecast the content of fumonisin in corn using the infrared spectrum analysis technology, and reduce the differences caused by their yield region, the influence of experiment using 4 different origin of domestic corn were investigated. The method of using x－y co-occurrence distance could be divided into calibration sample and validation sets, using the classical and different regions based on the partial least squares, and then the prediction model of fumonisin maize hybrid origin, and USES the validation set samples to validate the prediction precision, respectively. In order to reduce the computational complexity of modeling and forecasting process, …
Finite Element Analysis On Mechanical Properties Of Sunflower Seed, Zhang Xin, Wang Bo, Zhang Lihua
Finite Element Analysis On Mechanical Properties Of Sunflower Seed, Zhang Xin, Wang Bo, Zhang Lihua
Food and Machinery
In order to reduce the mechanical damage of sunflower seed during its harvest and storage, and provide the theoretical foundation for the design of related mechanical devices, was studied the mechanical properties of sunflower seed. According to the geometrical dimensions and the mechanical parameters, which obtained from the experiment, we established the physical model and the finite element calculation model of sunflower seed. By the method of finite element analysis, not only analyzed the failure modes of sunflower seed under different compression loads and compress methods, but also the regularity of distribution of its stress and strain. By comparing the …
The Synergistic Antioxidant Effect And Structure-Activity Relationship Of Six Flavonoids, Xiao Xingning, Xu Wenhui, Zuo Dan, Liao Xia, Ming Jian
The Synergistic Antioxidant Effect And Structure-Activity Relationship Of Six Flavonoids, Xiao Xingning, Xu Wenhui, Zuo Dan, Liao Xia, Ming Jian
Food and Machinery
In this study, the ABTS free radicals scavenging activity was as an indicator, the Chou-Talalay method was used to investigate the synergistic antioxidant effect and structure activity relationship of six kinds of small molecules with different structures. The results showed that the ABTS free radicals scavenging activity of the six kinds of flavonoids was in following order, i.e., 5,6,7-trihydroxy flavone > 6-hydroxyl flavone > 3,7-dihydroxy flavone > 5-hydroxy flavone > 3-hydroxy flavone > 7-hydroxyl flavone > ascorbic acid. Among them, 5,6,7-trihydroxy flavone, 6-hydroxy flavone and 3,7-dihydroxy flavone oxidation effect significantly, under different concentration and two flavonoid compounds on ABTS free radicals scavenging activity of the combined …
Effects On Stability And Qualities Of Whole Wheat Flour By Treatment Of Vacuum Tempering With Alkaline Solutions, Wang Mingying, Guo Xiaona, Zhu Kexue
Effects On Stability And Qualities Of Whole Wheat Flour By Treatment Of Vacuum Tempering With Alkaline Solutions, Wang Mingying, Guo Xiaona, Zhu Kexue
Food and Machinery
To producce the whole wheat flour which has lower enzyme activity and higher stability, the wheat was tempered with Na2CO3 solution (0.10%, 0.25%, 0.50%) in vacuum condition (-0.04, -0.07 MPa). LF- NMR was used to observe the water transfer process in kernel and the activity of Lipase was evaluated. Then milled the wheat and produced the whole wheat flour, the stability and quality characteristics of whole wheat flour were studied. The results showed that the value of A21 was increased during tempering, and tempered in vacuum condition with alkali solution could inhibit the activity of lipase …
Study On Criminal Policy Of Food Safety Crime In China, Mei Chuanqiang, Diao Xueyun
Study On Criminal Policy Of Food Safety Crime In China, Mei Chuanqiang, Diao Xueyun
Food and Machinery
With the deepening of the process of industrialization, the threat of food security in modern society has the characteristics of normalization and severity, and thus put forward new requirements for the criminal policy of food safety crime. In view of the current criminal policy in the criminal law of our country, there are still a series of problems, such as the conviction scope is too narrow, punishment is too light, and the role of criminal regulation is too small, it is necessary to change the current criminal policy, take some efficient measures, such as expanding the scope of the criminal …
Simulation Analysis Of The Effecton Homogeneous Performance From Micro Structure Of Homogeneous Cavity Inner Wall, Dong Shu, Shi Yanbin, Rong Xueqing
Simulation Analysis Of The Effecton Homogeneous Performance From Micro Structure Of Homogeneous Cavity Inner Wall, Dong Shu, Shi Yanbin, Rong Xueqing
Food and Machinery
Based on the phenomenon that the change of flow state caused by the wall roughness, in order to research the effect of micro structure on the surface of the inner wall of the high pressure homogenization cavity in the high pressure homogenizer to homogenization performance, the groove micro structure is structured on the inner of smooth homogenization cavity, and a computer fluid dynamics (CFD) technique is used to model the two-phase flow in a high pressure homogenizer. This paper will study the high pressure homogenization cavity in the APV-high pressure homogenizer, the oil-water emulsion as the homogeneous materials, the smooth …
Evolution Of Packing Form And Packing Design Of Ancient Chinese Tea, Wu Yuqing, Chen Peiyao
Evolution Of Packing Form And Packing Design Of Ancient Chinese Tea, Wu Yuqing, Chen Peiyao
Food and Machinery
The evolution of the Chinese tea culture is illustrated through the research in tea packing from the Warring States Period to the Ming & Qingdynasties. Influences of politics, economics and cultures of different dynasties in tea packing are discussed. Philosophical thoughts, aesthetic tastes and cultural features included in tea packing are demonstrated, as well as packing materials, packing crafts, design styles and production techniques. All of these research results will be useful references to the innovation of modern tea packing design.
Jujube Motion Analysis And Its Reliability Analysis Of Image Acquisition, Dai Hongchun, Liang Ning, Dang Xiaohui, Hu Yaohua
Jujube Motion Analysis And Its Reliability Analysis Of Image Acquisition, Dai Hongchun, Liang Ning, Dang Xiaohui, Hu Yaohua
Food and Machinery
Roller conveyor turning mechanism is the most widely used in machine vision grader system. Through force analysis and motion analysis of jujube in it , the horizontal distance mathematical model of jujube from just contact friction was gotten by static acceleration to the same as linear velocity at roller contact point and the rotation angle mathematical model when grabbing jujube images in a certain distance after the accelerating rotation process. Studying the Chinese date of Sinkiang, by determining the appropriate transport speed, position of the camera, and the camera image acquisition frequency of jujube, all the surface information can be …