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2017

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Articles 61 - 90 of 586

Full-Text Articles in Food Processing

Preparation Of Low Phenylalanine Peptides Mixture From Peanut Protein, Li Zhigang, Guang Cuie, Gan Jianping Nov 2017

Preparation Of Low Phenylalanine Peptides Mixture From Peanut Protein, Li Zhigang, Guang Cuie, Gan Jianping

Food and Machinery

In order to prepare original material for developing low phenylalanine special food, the peanut protein was degraded by Alcalase2.4L and papain, the hydrolysis by Flavourzyme and the removal of phenylalanine by activated carbon were determined by signal and orthogonal tests separately. The optimal parameters were found to be hydrolysis temperature 50 ℃, pH 6.5, enzyme/substrate 3 500 U/g and time 5 h, which resulted in a content of free phenylalanine of 28.65 mg/100 mL in hydrolysates. The removal of phenylalanine with 7 g/100 g activated carbon powder was conducted at 35 ℃, pH 3.0 for 2.5 h and the removal …

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Progress On Application Of Combination Preservation Methods For Preservation Of Aquatic Products, Li Na, Xie Jing Nov 2017

Progress On Application Of Combination Preservation Methods For Preservation Of Aquatic Products, Li Na, Xie Jing

Food and Machinery

Aquatic products are of high protein value, which are rich in polyunsaturated fatty acids, essential amino acids and other nutrients, and the aquatic products are extremely susceptible to microbial contamination. In the paper, based on the analysis of modern aquatic product preservation technology, combined with physical, chemical and microbiological indicators, the different preservation methods of aquatic products were reviewed in detail in the view of combination of physics, chemistry and biological preservation technology. At the same time, preservation technology of aquatic products are also proposed, the keeping fresh method tends to develop the combination of compound biological preservative, physical and …

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Review Of The Functional Factors And The Exploiting Utilization Of Swim Bladder, Zhou Siyi, Qu Yi, Zhong Saiyi, S Uweiming, Chen Suhua, Wu Xiaohe, Zhang Chaohua Nov 2017

Review Of The Functional Factors And The Exploiting Utilization Of Swim Bladder, Zhou Siyi, Qu Yi, Zhong Saiyi, S Uweiming, Chen Suhua, Wu Xiaohe, Zhang Chaohua

Food and Machinery

The swim bladder is rich in collagen, and contains bioactive components such as peptides and glycosaminoglycans. It has the functions of supplementing kidney and filling the blood and so on. It is one of the tonic of medicinal and edible products. It was reviewed the chemical composition, traditional medicinal value, clinical efficacy, functional factor and utilization of swim bladder in this study, in order to provide a reference for its further development and utilization.

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Research Progress For The Contamination Of Ultra Violet Stabilizers And Absorbers And Their Determination Methods, Huang Cuili, Zhou Quan, Tang Suiping, Li Jinqing, Wu Weiliang, Qi Yan Nov 2017

Research Progress For The Contamination Of Ultra Violet Stabilizers And Absorbers And Their Determination Methods, Huang Cuili, Zhou Quan, Tang Suiping, Li Jinqing, Wu Weiliang, Qi Yan

Food and Machinery

The wide applications of ultra violet stabilizers and absorbers in industry caused the elevation of the contaminated levels in environmental media and livings. Because of many violet stabilizers and absorbers have estrogenic effects on livings, and more concerns are attracted on them. In order to prevent the aging process of plastic food contact materials, violet stabilizers and absorbers are employed in the process of manufacture. Therefore, these chemicals could migrate into food when the plastic food contact materials were used for food package. The migration quantity needed to be determined to prevent proceeding the limits. In this paper, the research …

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Study On Process Optimization And Mechanism, Effect Of Solvent Extraction To Reduce Cigarette Harm And Tar, Fu Yufeng, Tian Haiying, Cheng Xianghong, Wang Hongwei, Zhang Zhan, Chen Wei, Li Guozheng, Dong Yanjuan, Nie Cong Nov 2017

Study On Process Optimization And Mechanism, Effect Of Solvent Extraction To Reduce Cigarette Harm And Tar, Fu Yufeng, Tian Haiying, Cheng Xianghong, Wang Hongwei, Zhang Zhan, Chen Wei, Li Guozheng, Dong Yanjuan, Nie Cong

Food and Machinery

To explore the solvent extraction to reduce cigarette harm and tar, the optimal extraction conditions of tobacco, according to the change of release amount of HCN and ammonia treated tobacco pyrolysis simulation, were determined by optimizing the conditions such as extraction solvent, broken wall, and extraction times. Additionally, reduction mechanism of the solvent extraction on the reduction of hydrogen cyanide and ammonia was discussed. Tobacoo treated with optimal extraction conditions could significantly reduce the release of HCN and ammonia in tobacco because of the solvent extraction to extract the precursor of HCN and ammonia content in tobacco. The results showed …

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Effects Of High Temperature Treatment On Quality Of Meat, Zhong Huazhen, Liu Yongfeng, Gan Fei, Hu Yuhua Nov 2017

Effects Of High Temperature Treatment On Quality Of Meat, Zhong Huazhen, Liu Yongfeng, Gan Fei, Hu Yuhua

Food and Machinery

In order to study the effects of common high temperature treatment methods such as pan-frying, frying and broiling on eating quality of meat. pork, chicken and duck were used as research object. The meat color, texture profile analysis and shear force were determined to evaluate the eating quality. Results indicated that pan-frying, frying and broiling had a significant influence on the eating quality of all the samples (P＜0.05). After treatments, the L*and b* value of the three kinds of meat increased (P＜0.05), the a* value of pork decreased (P＜0.05), conversely, the a* value of chicken …

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Effects Of Lactic Acid Bacteria And Yeast On Fermented Yak Milk Quality, Yu Mingjia, Suo Huayi, Li Jian, Xie Jie, Zhao Xin, Qian Yu, Ding Yangping, Zhang Yu Nov 2017

Effects Of Lactic Acid Bacteria And Yeast On Fermented Yak Milk Quality, Yu Mingjia, Suo Huayi, Li Jian, Xie Jie, Zhao Xin, Qian Yu, Ding Yangping, Zhang Yu

Food and Machinery

In order to clarify the role of lactic acid bacteria and yeast in the yak yogurt quality formation, by using the yak milk powder as the raw material, the yak yogurt as the fermentation agent, and inhibiting the yeast and lactic acid bacteria in fermention, respectivly, the indexes, for the flavor, taste and texture, were determined, and compared in the ordinary fermentation, inhibition of lactic acid bacteria, inhibition of yeast fermentation yogurt. The results showed that lactic acid bacteria and yeast had a key role in the formation of yak yogurt quality. The lactic acid bacteria had a great contribution …

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Characteristics Of Streptococcus Salivarius Bd3900 As An Oral Probiotics, Yu Yanan, Wu Zhengjun, Han Jin Nov 2017

Characteristics Of Streptococcus Salivarius Bd3900 As An Oral Probiotics, Yu Yanan, Wu Zhengjun, Han Jin

Food and Machinery

Interactions between Streptococcus salivarius and Streptococcus mutans play important roles in the development of dental biolms in oral cavity. S. salivarius BD3900, isolated from the oral cavity of a healthy voluteer, displayed the potential to be an oral probiotics in vitro. Strong hydrophobicity (95.8%) and high surface charges(≥88.6%) endure the strain to be easily adhered in oral cavity. The strain BD3900 was tolerant to 100 μg/mL lysozyme(2.0×104 U/mg), indicating the high ability for the strain to survive in oral cavity. Besides, the strain was determined to be with high auto-aggregating ability(15%～20%) as well as co-aggregating abiltity with Streptococcus mutans.in the …

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Effects Of High Temperature Treatment On Protein Components And Their Degradation In Beef, Zou Liangliang, Kang Huaibin, Zhang Huiyun, Xie Anguo, Cai Chaoqi, Wang Bo Nov 2017

Effects Of High Temperature Treatment On Protein Components And Their Degradation In Beef, Zou Liangliang, Kang Huaibin, Zhang Huiyun, Xie Anguo, Cai Chaoqi, Wang Bo

Food and Machinery

Beef longissimus dorsi muscle with different high temperature treatment (110 ℃, 115 ℃ and 121 ℃, respectively, heating 3, 6, 9, 12 and 15 min) were tested for time and temperature-related changes in different solubility and structural proteins, total nitrogen and non-protein nitrogen, amino nitrogen content, proteolysis index and SDS-PAGE patterns of total muscle protein during high temperature processing. The results showed that the contents of water-soluble protein and salt-soluble protein decreased distinctly with the increase of heating temperature and time. After heating at 121 ℃ for 15 min, the content of sarcoplasmic protein in the beef longissimus dorsi muscle …

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The Study On Isolation, Screening, Identification And Application Effect Of An Efficient Protein Derading Bacteria In Flue-Cured Tobacco, Yang Zongcan, Feng Yingjie, Liu Chao, Wang Pengfei, Zhang Zhan, Zhang Yaoguang, Yang Yongfeng, Li Jiamei, Liu Xiangzhen, Wang Hongxia Nov 2017

The Study On Isolation, Screening, Identification And Application Effect Of An Efficient Protein Derading Bacteria In Flue-Cured Tobacco, Yang Zongcan, Feng Yingjie, Liu Chao, Wang Pengfei, Zhang Zhan, Zhang Yaoguang, Yang Yongfeng, Li Jiamei, Liu Xiangzhen, Wang Hongxia

Food and Machinery

In order to degrade protein of tobacco and improve the smoking quality of tobacco, 18 protein degrading bacterias from flue-cured tobacco of Henan, Fujian, Yunnan province were isolated through protein degrading selective medium. The activity of protease was detected, and the strain with highest protease-producing was identified by the 16S rRNA gene sequence and physiological-biochemical tests. Orthogonal experiment was further designed to get the optimal fermentation conditions of protein degrading in the tobacco leaf. And then the sensory quality of tobacco leaves after treatment was investigated The results showed that: (1) Strain HN-3 was the preferred strain with the highest …

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Effects Of Different Mixing And Kneading Methods On The Quality Of Frozen Cooked Noodles, Shao Lifang, Zhu Kexue, Guo Xiaona Nov 2017

Effects Of Different Mixing And Kneading Methods On The Quality Of Frozen Cooked Noodles, Shao Lifang, Zhu Kexue, Guo Xiaona

Food and Machinery

In this paper, the effect of different mixing (vacuum, conventional and manual) and kneading (machine kneading, hand kneading and non-kneading) methods on the quality of frozen cooked noodles were studied. The different processing methods on the cooking and texture properties of the frozen cooked noodle were investigated, and by NMR analyzed the water changes, use SE-HPLC to analyze the changes in protein. The results showed that the frozen cooked noodlemixed in vacuum condition had the best texture and cooking properties, the highest percentage of A21 and the lowest SDS extractability. It showed that vacuum condition could promote the cross-linking …

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Research On Chemical Composition And Atomization Behavior Of E-Cigs Liquid By Electrical Heating Atomizing Electronic Cigarettes, Zhang Xiaoxu, Shao Dengyin, Lian Peikang, Guo Lei, Luo Juanmin, Xu Da, Su Jiakun, Cai Jibao Nov 2017

Research On Chemical Composition And Atomization Behavior Of E-Cigs Liquid By Electrical Heating Atomizing Electronic Cigarettes, Zhang Xiaoxu, Shao Dengyin, Lian Peikang, Guo Lei, Luo Juanmin, Xu Da, Su Jiakun, Cai Jibao

Food and Machinery

The components of the provided E-cigs liquids were analyzed by solvent extraction-gas chromatography/mass spectro-metry and headspace GC/MS (HS-GC/MS). Under the standard suction (ISO) condition, the atomization behavior of E-cigs was studied. The results indicated: ① The content of PG, glycerol, and nicotine in E-cigs liquid was higher than the other components. The other components were mainly tobacco essences and extracts. ② The component of PG in mainstream cigarette aerosol was highest, which up to 588.5 mg/g. The glycerol content was up to 290.2 mg/g, and the nicotine content was 10.4 mg/g. ③ E-cigs liquid was atomized and trapped by Cambridge …

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Antibacterial Effective Component Analysis Of Peristrophe Japonica, Zhang Lijuan, Wang Zheng, Liao Shanggao Nov 2017

Antibacterial Effective Component Analysis Of Peristrophe Japonica, Zhang Lijuan, Wang Zheng, Liao Shanggao

Food and Machinery

To determine the antibacterially effective fraction from Peristrophe japonica (Thunb.) Brem.and to clarify its chemical components. The ethanol extract of Peristrophe japonica (Thunb.) Brem. was separated by macroporous resin column chromatography eluted with water, 80% ethanol and acetone, respectively, to give the fractions A-C. The in vitro antibacterial effects of the fractions were determined by the disc diffusion test. The anti-bacterial potencies of the active fraction was then assessed in vitro by determining the MICs and MBCs. The chemical structures and relative contents of the components present in the antibacterially effective fraction were determined by gas chromatography-mass spectrometry (GC-MS). Each …

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Study On Physicochemical Properties And Digestibility Of The Resistant Starch From Dioscorea Opposite Thunb. Cv. Huaiqing, Ma Liping, Jiao Kunpeng, Luo Lei, Xiang Jinle, Zhang Xiaoyu, Fan Jinling, Zhu Wenxue Nov 2017

Study On Physicochemical Properties And Digestibility Of The Resistant Starch From Dioscorea Opposite Thunb. Cv. Huaiqing, Ma Liping, Jiao Kunpeng, Luo Lei, Xiang Jinle, Zhang Xiaoyu, Fan Jinling, Zhu Wenxue

Food and Machinery

The physicochemical characteristics and digestibility of native starch from Dioscorea opposite Thunb. cv. Huaiqing and its resistant starch produced by autoclave process preparation method have been analyzed and compared in the paper. Results showed that the shape of native starch granules from Dioscorea opposite Thunb. cv. Huaiqing was irregular ellipsoid and triangle with a smooth surface. The crystal form of naitive starch was type C. Resistant starch losing particle characteristic exhibited a lamellar structure with loose surface. Both of them were similar in chemical structure without new functional group in resistant starch granules. Compared with the native starch, the molecular …

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Influence Of Environmental Humidity On Cigarette Smoke Components And Sensory Features, Yan Jin Nov 2017

Influence Of Environmental Humidity On Cigarette Smoke Components And Sensory Features, Yan Jin

Food and Machinery

The cut tobacco moisture content, smoke moisture content, tar, nicotine, carbon monoxide and 70 kinds of smoke components of cigarettes with different environmental humidity were measured, and the cigarette feature indexes and quality indexes were evaluated. ① In general, with increasing of the environmental humidity, the contents of mainstream smoke components increased. ② With the increasing of the environmental humidity, the features indexes were overall increased firstly and then decreased, and the maximum value appeared at 50% humidity. In quality characteristics, the total score were increased first and then decreased, the maximum value appeared in 60% humidity, and the comfort …

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Rapid Screening And Confirmation Of Weight-Loss Illegally Added Drugs In Health Foods, Zhang Fan, Wang Meiling, Li Rongjuan, Yan Hongfei, Zhang Ying, Huang Zhiqiang Nov 2017

Rapid Screening And Confirmation Of Weight-Loss Illegally Added Drugs In Health Foods, Zhang Fan, Wang Meiling, Li Rongjuan, Yan Hongfei, Zhang Ying, Huang Zhiqiang

Food and Machinery

The high resolution mass spectrometry database of weight-loss illegally added drugs was established base on liquid chromatography-diode array detector-ion trap-time of flight tandem mass spectrometry (LC-DAD-MS-IT-TOF)．The analytes in samples were extracted with acetonitrile and the extract was purified with the mixed QuEChERS sorbents. In the chromatographic analysis, target compounds were separated on a ZORBAX Eclipse AAA column (150 mm × 4.6 mm, 4.5 μm) with the gradient elution using the mobile phases of acetonitrile and water containing 0.1% acetic acid. The results showed that the screening detection limit (SDL)of the target compounds were ranged from 0.10～0.75 mg/kg. The method validation …

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Rapid Quantitative Detection Of Salmonella Based On Nanogold Composite Probes, Xie Tongbin, Mei Lin Nov 2017

Rapid Quantitative Detection Of Salmonella Based On Nanogold Composite Probes, Xie Tongbin, Mei Lin

Food and Machinery

As the defects of the existing detection methods for Salmonella, a fast, simple, low cost and highly sensitive new rapid detection technology has been developed. The CdTe quantum dots were synthesized by water method, and then the display DNA was used to connect hundreds of quantum dots to a gold nanoparticle. After preparing the amination Fe3O4 magnetic nanoparticles by using a water hot-solvent hot method, the principle of avidin-biotin specific was used to bind with the capturing probes. Finally the fluorescence intensity of Salmonella DNA was detected. The results showed that the fluorescence intensity and Salmonella DNA …

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Determination Of Five Arsenic Species In Aquatic Animals And Their Products By High Performance Liquid Chromatography And Inductively Coupled Plasma Mass Spectrometry, Wang Linpei, Zheng Yazhe, Peng Xinran Nov 2017

Determination Of Five Arsenic Species In Aquatic Animals And Their Products By High Performance Liquid Chromatography And Inductively Coupled Plasma Mass Spectrometry, Wang Linpei, Zheng Yazhe, Peng Xinran

Food and Machinery

A method was developed for the simultaneous determination of arsenic acid \[As(Ⅴ)\], arsenious acid \[As(Ⅲ)\], arsenobetaine (AsB), monomethyl arsonic acid (MMA) and dimethylarsinic acid (DMA) in aquatic animals and their products by high performance liquid chromatography and inductively coupled plasma mass spectrometry (HPLC-ICP-MS). The extraction reagent was 0.15 mol/L nitric acid with heat-assistant condition for 30 min at 80 ℃. Then, the five arsenic species were separated by a anion exchange column (Hanmilton PRX-X100 250 mm×4.1 mm, 10 μm) and detected by ICP-MS. The effects of different elution methods on the separation of five arsenic forms were compared, and the …

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Study On Determination Of Rice Protein By Automatic Kjeldahl Apparatus, Guo Yingshi, Cao Xiaoyan, Zou Hangjun, Guo Mingyi, Zhang Wei Nov 2017

Study On Determination Of Rice Protein By Automatic Kjeldahl Apparatus, Guo Yingshi, Cao Xiaoyan, Zou Hangjun, Guo Mingyi, Zhang Wei

Food and Machinery

The method of measuring rice protein with fully automatic Kieldahl azotometer by single-factor experiment and orthogonal experiment was investigated. It defines the best experiment conditions through examining such key factors as sample weight, additive amount of sulfuric acid, digesting temperature and digesting time. The results showed that when the sample weight is 0.40 g, the added amount of sulfuric acid was 12 mL, digested at is 420 ℃ and for 50 min, the experimental effect was the best. The standard deviations of 6 determinations of 5 kinds of rice were 0.050 2～0.101 1, and the recoveries of nitrogen of urea …

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Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food, Chen Hua, Xu Wenyang, Wang Yunhao, Zou Qiao, Li Tao Nov 2017

Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food, Chen Hua, Xu Wenyang, Wang Yunhao, Zou Qiao, Li Tao

Food and Machinery

To establish a LC/MS-MS method for determination of 4 kinds of rodenticide residues in plant-origin food, the effects of different mobile phase and purification on the recovery was studied. The grain samples were extracted by acetontrile and then determined by LC/MS-MS, while the samples with fruit or vegetable matrix were purified with PSA+GCB after the extraction. LC/MS-MS was used for determination. The recoveries were all above 70% at spiked levels of 0.002～0.050 mg/kg, and the relative standard deviation of the methods were 4.1%～9.5%. The LOD of warfarin and coumatetralyl were 0.001 mg/kg while the other two reach 0.005 mg/kg which …

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Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic, Liu Qiulian Nov 2017

Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic, Liu Qiulian

Food and Machinery

A method to the determination of Iodide, Thiocyanate, Perchlorate and Glyphosate in drinking water by flow injection on-line preconcentration and Ion chromatography Spectrometry with activated carbon fiber as adsorbent was developed. Using the activated carbon fiber as adsorbent flow injection on-line preconcentration, and by flow injection in the laboratory (FIA)-ion chromatography (IC) combined with technology of adsorption column enrichment of Iodide, Thiocyanate, Perchlorate and Glyphosate were determined. The linear range of the method for trace Iodide, Thiocyanate, Perchlorate and Glyphosate was 0.01～5.00 mg/L, the correlation coefficients were 0.997 9, 0.999 0, 0.998 7 and 0.998 1, and the average recoveries …

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Changes And Control Optimizationof The Nitrite Content In Toona Sinensis In The Pickling Process, Liu Junlei, Ren Guangyue, Duan Xu, Zhang Ledao Nov 2017

Changes And Control Optimizationof The Nitrite Content In Toona Sinensis In The Pickling Process, Liu Junlei, Ren Guangyue, Duan Xu, Zhang Ledao

Food and Machinery

The effects of different pretreatments, NaCl concentration and pickling temperature on nitrite formation in the traditional pickling process of Toona sinensis were studied. Moreover, the change rules of the content of nitrite in the pickling process after adding VC, glucose and ginger respectively were also discussed, and the control conditions were optimized. The results showed that blanching materials with Zn(Ac)2 and EDTA-2Na mixture could greatly reduce the content of nitrite in the product; the higher the NaCl concentration, the later the peak of nitrite occurred and the higher the concentration and the peak value of nitrite; the lower the …

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Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine, Gao Honggang, Lou Jinpei Nov 2017

Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine, Gao Honggang, Lou Jinpei

Food and Machinery

One vegetable processing production line was used based on ultrasonic pesticide degradation machine as experimental equipment in this study. By controlling the different ultrasonic power and ultrasonic radiation time parameters, the pesticide degradation effects of organic phosphorus and carbamate remaining on the surface of a small green vegetables with different ultrasonic power and ultrasonic radiation time were analyzed. The results showed that the ultrasonic power for organic phosphorus and carbamate pesticide degradation effect was very obvious. However, when the ultrasonic power reached to a certain degree, the pesticide degradation tend to be changless. The relationship between the ultrasonic irradiation time …

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Design Of An Automatic Hamburg-Making Machine, Wang Tao, Chen Chengjun, Guo Yanbao, Liu Chengcheng Nov 2017

Design Of An Automatic Hamburg-Making Machine, Wang Tao, Chen Chengjun, Guo Yanbao, Liu Chengcheng

Food and Machinery

In order to reduce the high degree of dependence on human resources in the process of hamburger-making, an automatic hamburger-making machine was designed. The machine consisted of mechanical system and control system. The mechanical system included an oven, an overhead travelling crane system, a meat storage cabinet, a manipulator, a pallet trolley, an assembly line, a hamburger sauce adding mechanism and a vegetable adding mechanism. The control system included a touch screen, a communication system and a PLC (Programmable Logic Controller). The control system could regulate the mechanical system to complete a five-step task, including adding bread, adding meat, adding …

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Design And Test Of The Rub Peeling Machine For Potato, Yang Jiapeng, Wang Qinghui, Yan Shengkun, Yang Zhongqiang Nov 2017

Design And Test Of The Rub Peeling Machine For Potato, Yang Jiapeng, Wang Qinghui, Yan Shengkun, Yang Zhongqiang

Food and Machinery

To improve the dehulling rate and reduce the damage rate, a peeling machine for potato was designed according to the principle of rubbing. The machine consisted of waterworks, discharge control device, locking device, peeling roller, spiral brush roller and so on. It adopted rubbing of peeling roller and spiral brush roller for potato peeling. The main factors influenced peeling were studied, including rotating speed, time and feeding rate, and a peel test was carried out. The results showed the mass loss rate increased significantly with the increase of rotating speed and time. However, with the increase of feeding rate, the …

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The Thymol-Chitosan Composite Membrane And Its Application In Pork Preservation, Wang Di, Zhang Renfeng, Zhang Bin, Cheng Bai, Xu Hui, Ke Chunlin, Ren Maosheng Nov 2017

The Thymol-Chitosan Composite Membrane And Its Application In Pork Preservation, Wang Di, Zhang Renfeng, Zhang Bin, Cheng Bai, Xu Hui, Ke Chunlin, Ren Maosheng

Food and Machinery

The bacteriostatic activity and bacteriostatic mechanism of thymol to Listeria monocytogenes were studied and the thymol-chitosan composite membrane was prepared to study the properties of the composite membrane and its preservation effect on pork. The results showed that the minimum inhibitory concentration of thymol on Listeria monocytogenes was 12.5 μg/mL. The experimental study of conductivity, nucleic acid and protein leakage found that thymol caused by mononuclear proliferative Leptospira cell membrane damage, so that bacterial cell inclusions caused by bacterial death. With the increase of thymol concentration (0.25%, 0.50%, 1.00%) in the thymol-chitosan composite membrane, the hardness and puncture strength of …

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Performance Of Antibacterial And Mouldproof Packaging Film Of Compound P-Hydroxybenzoate, Li Yan, Tang Yali, Lu Lixin, Qiu Xiaolin, Wang Jun Nov 2017

Performance Of Antibacterial And Mouldproof Packaging Film Of Compound P-Hydroxybenzoate, Li Yan, Tang Yali, Lu Lixin, Qiu Xiaolin, Wang Jun

Food and Machinery

The two compounds of methyl p-hydroxybenzoate and propyl p-hydroxybenzoate were added into LDPE to make antibacterial masterbatch. The masterbatch were prepared for different formula antimicrobial films using of extrusion casting methods, and then the antibacterial and mildew resistance properties, as well as the mechanical and barrier properties of the films were studied. Methyl p-hydroxybenzoate and propyl p-hydroxybenzoate were found showing synergistic antibacterial effect. When the ratio was 23, the antibacterial rate reached 99.67% (E.coli) and 99.59% (Staphylococcus aureus) respectively, and the mold mildew grade reached Level 1, with a strong anti-bacterial and anti-mildew effect. The addition of p-hydroxybenzoate had little …

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The Innovative Application Of Changsha Kiln Ware In Food Packaging Design, Wang Long Nov 2017

The Innovative Application Of Changsha Kiln Ware In Food Packaging Design, Wang Long

Food and Machinery

Changsha kiln was famous in history for specializing in the production of civilian ceramic utensils since the Tang Dynasty. It not only reflects the spiritual meaning of the Huxiang culture , but also mixes the cultural traits of western Asia, northern Africa and Europe in the 9th century during the long-term foreign trade. Starting from ceramic types of Changsha kiln, the traditional plain and modest modeling elements can be extracted, and an innovative packaging design for a fish sauce can be achieved. This packaging can not only convey the cultural implication of traditional food, but also serve as a caster …

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Effect Of Reducing Water Activity And Deoxygen Packaging On Shelf Life And Quality Of Semi-Dried Noodles, Jiang Yun, Zhu Kexue, Guo Xiaona Nov 2017

Effect Of Reducing Water Activity And Deoxygen Packaging On Shelf Life And Quality Of Semi-Dried Noodles, Jiang Yun, Zhu Kexue, Guo Xiaona

Food and Machinery

In order to prolong the shelf life of semi-dried noodles at normal temperature, In this paper, the effects of different water activity lowering agents on water activities were investigated，A combination of 3% sorbitol solution, 0.10% propylene glycol, 2% salt, 0.8% complex phosphate reduced the water activity of semi-noodles from 0.945 to 0.867. Then changes in total plate count (TPC), water content, water activity, texture and sensory quality of the semi-dried noodles of the reducing the water activity group, the deoxygen packaging group and the combined action group were measured. The results showed that compared with the control group, the three …

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Research On Fresh Bean Curd Packaging Technology At Room Temperature, Ding Xiaotong, Yang Fuxin, Qiu Yanna, Zhang Jiongjiong Nov 2017

Research On Fresh Bean Curd Packaging Technology At Room Temperature, Ding Xiaotong, Yang Fuxin, Qiu Yanna, Zhang Jiongjiong

Food and Machinery

The preservation at room temperature of fresh bean curd using polyamide (PA) packaging films with different concentrations of sugar, vinegar and salt was researched in this study. The single factor experiment was used to determine the optimal concentration of sugar, vinegar and salt. The orthogonal test showed that preservative solution ratio of 1 g/L sugar, 3 g/L vinegar, 7 g/L salt, treated with boiling water for 0.5 min, the freash bean curd could be stored longest.

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