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Articles 571 - 586 of 586
Full-Text Articles in Food Processing
Ultrasonic Enhancement Of Tartary Buckwheat Germination And The Production Of Nutrients In Sprouts, Wang Shunmin, Wang Jianfei
Ultrasonic Enhancement Of Tartary Buckwheat Germination And The Production Of Nutrients In Sprouts, Wang Shunmin, Wang Jianfei
Food and Machinery
Tartary buckwheat (Fagopyrum tataricum) seeds were treated using ultrasonic at different power and time and temperature. The exposed grains were germinated, then harvested after incubation on the 2rd, 4th, and 6th days. The effects of ultrasonic on the germination rate of the tartary buckwheat seeds and some nutrient compounds in the sprouts were detected, and the DPPH radical-scavenging activities of the seedlings were investigated. The results showed that with treatment of 280 W ultrasonic, at 20 ℃ for 35 min, the highest rates of initial (88.0%) and final (100.0%) germination were obtained after incubation. With the treatment of 240 W …
Ultrasonic-Assisted Extraction And Physicochemical Characteristics Of Collagen From Rabbit-Skin, Zhang Xiaojie, Zhang Yuhao, Ma Liang, Ma Mingsi, Zheng Hong, Sun Yi
Ultrasonic-Assisted Extraction And Physicochemical Characteristics Of Collagen From Rabbit-Skin, Zhang Xiaojie, Zhang Yuhao, Ma Liang, Ma Mingsi, Zheng Hong, Sun Yi
Food and Machinery
The application of ultrasonic irradiation to extract pepsin-soluble collagen from the skins of rabbit was investigated in this study. The results showed that the extraction rate of collagen using the ultrasonic irradiation was (83.69±0.51) % and the yield increased by 25% in comparison with the conventional pepsin isolation method. The result of polyacrylamide gel electrophoresis confirmed that the subunits structure of collagen using the ultrasonic irradiation was mainly of α1, α2 and β, without subunit degradation. Moreover, the ultraviolet spectrum exhibited a typical absorption peak at 217 nm, indicating that it greatly maintained the characteristics of type I collagen. Additionally, …
The Effect Of Different Hydrolloids On The Quality Of The Germinated Brown Rice Bread, Cao Lei, Xia Qing, Song Yu, Lu Chaoqun, Tao Shu, Liu Chao
The Effect Of Different Hydrolloids On The Quality Of The Germinated Brown Rice Bread, Cao Lei, Xia Qing, Song Yu, Lu Chaoqun, Tao Shu, Liu Chao
Food and Machinery
The effect of different hydrolloids on quality of the germinated brown rice (GBR) bread was investigated in this study, by adding different content of hydroxy propyl methyl cellulose, sodium alginate and xanthan gum. The results showed that different hydrolloids had different effects and suitable adding concentration on the bread. Compared with the GBR bread without any hydrolloids, the specific volume of bread increased by 25%, whereas its hardness decreased by 35%. However, the springiness and the cohesiveness increased by 9.5% and 9.8%, respectively, when added with 2% hydroxy propyl methyl cellulose in the bread. After adding 0.1% sodium alginate, the …
Optimization On Extrusion Process Ofaloe-Maize Blend By Linear Interpolation Method, Wei Hongyu, Luo Shaoming, Zhu Lixue, Zhou Yumei
Optimization On Extrusion Process Ofaloe-Maize Blend By Linear Interpolation Method, Wei Hongyu, Luo Shaoming, Zhu Lixue, Zhou Yumei
Food and Machinery
Aiming at the problem of low efficiency of by-product in aloe processing, the aloe leaves were dried，crushed and mixed with maize flour, and then were extruded to make aloe-maize health food. Single factor and five factors four levels orthogonal test were used to study the influence of process parameters on characteristics of the extruded products. Linear interpolation method was used to evaluate the products characteristics, and the process parameters were optimized: the feeding rate is 30 r/min, the screw speed is 115 r/min, the water content is 14%, the aloe content is 4% and the extrusion temperature is 150 ℃
Study On Technology Of Coagulated By Fermented Soybean Processing Waste Water, Xie Linglai, Zhao Liangzhong, Yin Lebin, Chen Chuqi, Zhou Juan, Zhu Dan
Study On Technology Of Coagulated By Fermented Soybean Processing Waste Water, Xie Linglai, Zhao Liangzhong, Yin Lebin, Chen Chuqi, Zhou Juan, Zhu Dan
Food and Machinery
Fermented soybean processing waste water was used as coagulant to produce tofu. On the basis of single factor experiments, the total acid of fermented soybean processing waste water, amount of fermented soybean processing waste water and the temperature of pointing soybean milk were main factors, taking the sensory evaluation score and springiness, and the coagulation conditions were optimized through response surface methodology. Results showed that the optimum coagulation parameters were as follows: the total acid of fermented soybean processing waste water 5.3 g/kg, the amount of fermented soybean processing waste water 29% and the temperature of pointing soymilk 76 ℃. …
Optimization Of Technological Conditions For Enzymatic Hydr Olysis Of Sweet Corn Pulp, Lu Manxia, Zhang Ling, Lin Zhisang, Wang Zeqi, Huang Xiaocui, Xie Huxi
Optimization Of Technological Conditions For Enzymatic Hydr Olysis Of Sweet Corn Pulp, Lu Manxia, Zhang Ling, Lin Zhisang, Wang Zeqi, Huang Xiaocui, Xie Huxi
Food and Machinery
The sweet corn juice was prepared by using double enzymes method, i.e. catalyzed by medium temperature α-amylase and saccharifying enzyme. The soluble solid matter content was analyzed as the basis of evaluation. The liquefaction process was investigated in solid-liquid ratio, medium temperature α-amylase dosage, enzymatic hydrolysis temperature and time on the amylolysis effect, and then the effects of the amount of saccharifying enzyme, saccharification temperature and time on the enzyme solution were also studied. On the basis of single factor experiments, the optimum technological conditions of double enzyme hydrolysis for sweet corn were optimized by orthogonal experiment. The results showed …
Research Progress Of Inonotusobliquus Polysaccharides, Chang Chen, Bao Yihong
Research Progress Of Inonotusobliquus Polysaccharides, Chang Chen, Bao Yihong
Food and Machinery
Inonotus obliquus polysaccharide is one of the major constituents of active components in Inonotus obliquus, which has important function on antioxidant, anti-tumor etc. and is one kind of potential health ingredients. Study the progresses of Inonotus obliquus polysaccharide, including the extraction, isolation, purification, identification, bioactivity and composition, and offer the futher researchs and prospects of Inonotus obliquus polysaccharide.
Statistics And Analysis Of Research Literature Of Genetically Modified Food In China, Wu Songfei, Fan Jinhua
Statistics And Analysis Of Research Literature Of Genetically Modified Food In China, Wu Songfei, Fan Jinhua
Food and Machinery
Based on the theories of statistics and econometrics, the research selected 341 CNKI research papers on Chinese genetically modified food, published during 1997 and 2016. It was pointed out that these published journals demonstrated a certain degree of concentration, core scholars carried out in-depth researches and research directions representing a certain degree of regularity and extensionality. The results showed that researches of domestic scholars on genetically modified foods tend to increase, while few research literatures on natural science were found. It was necessary that the researchers should commit to studying transgenic engineering technology. However, as social science research literature revealed, …
The Origin Of Ecological Liquor-Making And Its Industrial Thought, Yu Yougui, Zeng Hao
The Origin Of Ecological Liquor-Making And Its Industrial Thought, Yu Yougui, Zeng Hao
Food and Machinery
The ecological wine products as the center have been provided, and the new model of circular economy have also been built in the industry of ecological liquor-making. Ecological liquor-making embodied in the pursuit of harmony of economic, social and ecological benefits to achieve coordinated development between the human and the nature environment, between the brewing industry and natural environment, and between social and natural environment. It was contained that the harmony thought of Taoist culture, Marx's thought of ecological ethics, the whole idea of system theory, the sustainable development's thinking of scientific development views, and the beautiful Chinese thought of …
Analysis Of Current Situation And Development Tendency Regarding Marine Food Utilization And Processing Industry, Zhang Rongbin, Tang Xu
Analysis Of Current Situation And Development Tendency Regarding Marine Food Utilization And Processing Industry, Zhang Rongbin, Tang Xu
Food and Machinery
In this paper, it was elaborated the basic situation of marine biology resources and potential of sea food development in China, and the development status of marine food industry was also analyzed. It was summarized that the product category is simple and mainly focuses on frozen seafood. Moreover, the current products feature is of low added-value and utilization rate. Therefore, we raised kinds of restraining factors of seafood industry development in China, and discussed the future trend of seafood industry development in order to promote the marine livelihood and economy.
Ua66/5 Agriculture Research And Education Center Impact Report 2016/2017, Wku Department Of Agiculture
Ua66/5 Agriculture Research And Education Center Impact Report 2016/2017, Wku Department Of Agiculture
Agriculture Department Publications
No abstract provided.
Seaweed Carotenoid Fucoxanthin As Functional Food., Nissreen Abu-Ghannam, Emer Shannon
Seaweed Carotenoid Fucoxanthin As Functional Food., Nissreen Abu-Ghannam, Emer Shannon
Books/Book Chapters/ Proceedings
Fucoxanthin is a bioactive compound found in one of the most prolific and sustainable organisms on the planet, alga. Its efficacy and potential in terms of health applications have been widely reported in clinical studies. Technical modifications, such as encapsulation, and sensory trials must be undertaken before fucoxanthin can be successfully utilised as a functional food ingredient. Factors to consider include solubility in the food matrix, organoleptic effects, stability, preservation against oxidation, consumer acceptability, bioavailability, and toxicity risk. Possible solutions may include the development of more efficient and greener extraction technologies, which require shorter extraction times and less solvent, and …
Effects Of Labeling And Consumer Health Trends On Preferred Ground Beef Color Characteristics, Fat Content And Palatability In Simulated Retail Display, Fred W. Pohlman Ii, Fred Pohlman, Nicholas B. Anthony, Famous Yang
Effects Of Labeling And Consumer Health Trends On Preferred Ground Beef Color Characteristics, Fat Content And Palatability In Simulated Retail Display, Fred W. Pohlman Ii, Fred Pohlman, Nicholas B. Anthony, Famous Yang
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Nutritional concerns have impacted the protein market, decreasing red meat consumption as well as prompting the advent of lean and extra lean ground beef. However, such lean blends of ground beef may suffer in palatability. This study seeks to bridge the gap between perceived health and palatability. Participants were asked to identify the relative importance of characteristics commonly used in purchasing ground beef and select a preferred package of ground beef from labeled and unlabeled sections consisting of 4%, 10%, 20%, and 27% fat content. Instrumental color data and their main drivers were also collected. Participants then completed a blind …
Growing Yeast For Livestock, Zachary Christman
Growing Yeast For Livestock, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
Over 500,000 tons of organic materials such as food scraps are disposed of each year in Wisconsin. A large percentage of this material could be composted or turned into useful products. The purpose of this article is to educate farmers and organizations on how to turn food waste into a high value food source for livestock. Yeast can be grown at any time of the year without the large inputs of agricultural chemicals and machinery that is common with other feed production methods. A yeast growing facility can be scalable to any size the producer wants such as a small …
Chocolate Bar Wrapping Machine, Austin M. Hoff, Daniel R. Trepke, Caleb B. Krichbuam
Chocolate Bar Wrapping Machine, Austin M. Hoff, Daniel R. Trepke, Caleb B. Krichbuam
Williams Honors College, Honors Research Projects
Gilbert Chocolates has proposed to manufacture a machine to wrap chocolate bars. This machine is intended to replace two people wrapping the chocolate bars by hand, which is a time consuming method. This is especially apparent between October and January when the workers are working long hours in preparation for the Christmas rush of customers. Currently wrapping a bar takes about a minute and Gilbert Chocolates wants this time reduced down to 20-30 seconds. The budget for this project is set at $1000, and is being funded by the company. This machine needs to fit in a cubic foot of …
Advances In Control Of Food Mixing Operations, Patrick J. Cullen, Serafim Bakalis, Carl Sullivan
Advances In Control Of Food Mixing Operations, Patrick J. Cullen, Serafim Bakalis, Carl Sullivan
Articles
Mixing is a ubiquitous unit operation within the food industry and employed not only to combine multiple ingredients, but also to control reactions and modify the structure of foods. Failure of the mixing process may result in poor quality, organoleptic or functional attributes of foods along with product safety concerns. The industry is increasingly adopting automation and advanced control strategies such as Process Analytical Technology. Sensors can provide both insights into the complex mechanisms of mixing along with effective control. Here we discuss some recent advances in the control of food mixing operations.