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Articles 271 - 300 of 548
Full-Text Articles in Food Processing
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages, Xu Ke, Zeng Fankun, Yuan Mei, Luo Jingwen
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages, Xu Ke, Zeng Fankun, Yuan Mei, Luo Jingwen
Food and Machinery
The dynamic changes of the main active components in purple potato leaves were studied. The optimal sampling period was determined, and the content of main active components in purple potato leaves, sweet potato leaves and purple potato tuber were compared. The content of total polyphenols, flavonoids and anthocyanins were determined by ultraviolet spectrophotometer, and chlorogenic acid and rutin were determined by HPLC. The results showed that the dynamic characteristics of active components in different varieties of purple sweet potato leaves showed a similar trend, but the content were not exactly consistent in different sampling time, and the content of active …
Effect Of Heat Transfer Characteristics Of Cookware On The Control Of Chinese Cooking Operation, Peng Jing, Deng Li, Wang Lei, He Congying, Yu Bingyan, Lin Jin, Cui Jie
Effect Of Heat Transfer Characteristics Of Cookware On The Control Of Chinese Cooking Operation, Peng Jing, Deng Li, Wang Lei, He Congying, Yu Bingyan, Lin Jin, Cui Jie
Food and Machinery
To obtain the regularity between the heat transfer characteristics of wok and the control of Chinese cooking operation and establish a Chinese wok performance evaluation method, three kinds of Chinese woks were selected to study the influence of the thermal resistance coefficient on the maturation time and the initial scorching time of pork tenderloin at different preheating temperature and mixing frequency. The results showed that the quality characteristics of pork tenderloin, such as color, moisture content and shear force, were obviously changed when it was fry to matured and scorched, and the color could be used as an intuitive judgment …
Study On The Extraction Technology, Physicochemical Properties And Bioactivity Of The Polysaccharide Form Radix Glehniae, Jing Yongshuai, Su Lei, Han Yu, Zhang Danshen, Zhang Ruijuan, Wu Lanfang, Zheng Yuguang, Qin Xuan
Study On The Extraction Technology, Physicochemical Properties And Bioactivity Of The Polysaccharide Form Radix Glehniae, Jing Yongshuai, Su Lei, Han Yu, Zhang Danshen, Zhang Ruijuan, Wu Lanfang, Zheng Yuguang, Qin Xuan
Food and Machinery
Response surface methodology based on single-factor experiment was applied to optimize the extraction conditions of polysaccharide. As a result, the optimum extraction conditions were extraction temperature 65 ℃, ultrasonic time 22 min, liquid to material ratio of 221 （mL/g）. Under the control of such conditions, the extraction rate of polysaccharide from Radix Glehniae was 12.13%. The polysaccharide from Radix Glehniae had typical characteristics of polysaccharides, containing 90.4% of the total sugar and 1.22% protein, and the thermal degradation temperature was 300.32 ℃. The scavenging abilities of DPPH free radicals (IC50=1.99 mg/mL), OH free radicals (IC50=1.71 mg/mL) …
Optimization Of The Preparation Process Of Hydroxyl Radicals Based On Impinging Stream-Jet Cavitation Effect, Ren Xiaomin, Huang Yongchun, Yang Feng, Huang Chengdu
Optimization Of The Preparation Process Of Hydroxyl Radicals Based On Impinging Stream-Jet Cavitation Effect, Ren Xiaomin, Huang Yongchun, Yang Feng, Huang Chengdu
Food and Machinery
In order to study the free radical yield variation law of impinging stream-jet cavitation effects and its influence factors, and to better apply in the field of food processing, the impinging stream-jet cavitation was used to be compared with single impinging stream and single jet cavitation respctively. The effects of upstream pressure, solution temperature, cavitation time and other factors on the yield of hydroxyl radicals (·OH) were investigated. The interaction between factors and their optimum conditions were analyzed by response surface analysis. The experimental results showed that ·OH yield increased first and then decreased with the increase of the pressure …
Study On Heat-Not-Burn Reconstituted Tobacco Prepared By Different Process, Liu Daan, Li Pengfei, Liu Bing, Luo Chenghao, Liu Huachen, Chen Sheng, Han Peng, Yao Jianwu, Liu Xiongbin
Study On Heat-Not-Burn Reconstituted Tobacco Prepared By Different Process, Liu Daan, Li Pengfei, Liu Bing, Luo Chenghao, Liu Huachen, Chen Sheng, Han Peng, Yao Jianwu, Liu Xiongbin
Food and Machinery
Heat-not-burn tobacco product, a novel tobacco product with low harmful substances deliveries, is developing rapidly under current severe tobacco control policies. To better understand the characteristics of heat-not-burn reconstituted tobacco（HnB Recon）, 3 different kinds of HnB Recon were collected, including papermaking process(PP), rolling process(RP), and slurry process(SP) HnB Recon, and studied systematically in microstructural, fiber shape, strength tensile, chemical constituents, smoke constituents and sensory quality. Results, the microstructure of PP HnB Recon which completely different from RP HnB Recon and SP HnB Recon, was a network consisted of different fibers twisted randomly, while the microstructure of RP HnB Recon and …
Isolation And Identification Of Antagonistic Bacteria Aganist Vibrio Parahaemolyticus And Its Characteristics Of Antibacterial Substances, Hao Yanli, Wang Liping, Huang Yuliang, Xue Meicui, Cui Yunyun, Zhao Yong, Li Li, Wang Zhengquan
Isolation And Identification Of Antagonistic Bacteria Aganist Vibrio Parahaemolyticus And Its Characteristics Of Antibacterial Substances, Hao Yanli, Wang Liping, Huang Yuliang, Xue Meicui, Cui Yunyun, Zhao Yong, Li Li, Wang Zhengquan
Food and Machinery
In order to screen a probiotic strain against foodborne pathogens and aquatic pathogens, the main zoonotic pathogenic bacteria of mariculture Vibrio parahaemolyticus ATCC17802 was used as indicator bacterium. The target probiotics was screened using the spot-on-lawn method and rescreened by the agar diffusion method, and the diameter of inhibition zone of antibacterial substances reached (17.16±0.28) mm. Through the combination of morphology and 16S rDNA sequence analysis, strain H19 was identified as Bacillus subtilis (GenBank accession number: MG383451). Antimicrobial spectrum of B. subtilis H19 was tested, meanwhile the physical and chemical properties of antimicrobial substances produced by H19 was studied. The …
Design And Experiment Of Camellia Oleifera Fruit-Stalk Separation Force Measuring Device, Xie Chengjian, Cao Chengmao, Wu Jiasheng, Wu Delin
Design And Experiment Of Camellia Oleifera Fruit-Stalk Separation Force Measuring Device, Xie Chengjian, Cao Chengmao, Wu Jiasheng, Wu Delin
Food and Machinery
In this study, a set of real-time measuring device was designed based on LabVIEW virtual instrument technology to measure the fruit removal force, acquiring the signal of force, storing and displaying real-time data and etc. Wanshu 1, Changlin 1 and Dabieshan 1 were selected as experimental subjects. The diameter of the stalk and the geometric mean diameter and the degree of the ripeness of Camellia oleifera fruit were used as the experimental factors to design the orthogonal test. The fruit removal force of C. oleifera at different levels in three test factors was determined, and analyses about the relevant testing …
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity, Li Dan, Cao Yong, Wang Hua, Feng Yunzi, Wu Jinming, Zhao Mouming
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity, Li Dan, Cao Yong, Wang Hua, Feng Yunzi, Wu Jinming, Zhao Mouming
Food and Machinery
In this study, Maojian, crushed black tea and zymic Pu'er tea were chosen as representative of non-fermented, fully-fermented and post-fermented tea, respectively. The composition profiles of ethanol/water extracts were compared, and the antioxidant activities in vitro were detected by oxygen radical absorbance capacity (ORAC) and DPPH assay. In order to confirm the contribution of each key functional contributors, recombination model of antioxidant compounds in tea have been built and studied. The results showed that ethanol extracts contained higher contents of tea polyphenol, caffeine and prolamin, and higher antioxidant activities detected by ORAC and DPPH assay, while higher amounts of tea …
Structural Characteristics Of Millet Glutenin And Gliadin, Ji Zhongwei, Dai Tiantian, Mao Jian
Structural Characteristics Of Millet Glutenin And Gliadin, Ji Zhongwei, Dai Tiantian, Mao Jian
Food and Machinery
Millet glutenin and gliadin was obtained by alkali extraction and acid precipitation and millet gliadin was distracted by ethanol. Then their structural characteristics were analyzed. SDS-PAGE electrophoresis results showed that the molecular weight of the millet gliadin was small, while millet glutenin was distributed from high molecular weight to low molecular weight. Furthermore, the XRD analysis showed that both the two kinds of proteins were amorphous structures. The secondary structure was measured by circular dichroism. Millet gliadin belonged to all alpha structure, and its order was better than that of millet alkali soluble protein. Moreover, by atomic force microscopy analysis, …
Effect Of Intermolecular Interaction On Gel Formation Of Preserved Egg Yolk, Ai Minmin, Tan Gting, Jiang Aimin, Yang Yijia, You Yuting
Effect Of Intermolecular Interaction On Gel Formation Of Preserved Egg Yolk, Ai Minmin, Tan Gting, Jiang Aimin, Yang Yijia, You Yuting
Food and Machinery
The preserved eggs were processed by immersion method. The effect of internal interactions on the formation of egg yolk gel during salting and ageing were determined by fluorescence spectrophotometer and FTIR et al. The sum of α-helical and β-turn of the secondary structure of the exterior egg yolk protein decreased by 54.71% under strong alkaline environment, with the surface hydrophobicity decreased significantly (P＜0.05), and the dramatic increase of ion bonds and disulfide bonds promoted the egg yolk proteins to form a gel. The sum of α-helical and β-turn of the secondary structure of the interior egg yolk protein increased by …
Measurement Of Grain Physical Properties Based On Multi-Dimensional Unsteady Thermal Conduction Product Method, Chen Qinghua, Su Guoyong, Sun Meihua, Jiang Kuosheng, Liu Ping
Measurement Of Grain Physical Properties Based On Multi-Dimensional Unsteady Thermal Conduction Product Method, Chen Qinghua, Su Guoyong, Sun Meihua, Jiang Kuosheng, Liu Ping
Food and Machinery
Formed constant temperature boundary with constant temperature bath and combined with the brass short cylindrical sample box, the formation of multi-dimensional heat flow is guaranteed in the test sample. The unsteady thermal conductivity multiplication method and parameter estimation method were used to calculate the thermal conductivity and specific heat capacity of grain. At the same time, considering the effect of opening holes on the thermostat, and increasing the difficulty of experimental operation, the ZigBee wireless data acquisition module is used for signal acquisition and transmission. By analyzing the thermophysical parameter sensitivity analysis of corn and paddy, the sensitivity coefficient of …
Analysis Of Chemical Ingredients Changes And Aroma Compounds In Brewing Process Of Mulberry Wine, Yang Fang, Liu Tie, Liu Yan, Wang Sha, Wang Danhong
Analysis Of Chemical Ingredients Changes And Aroma Compounds In Brewing Process Of Mulberry Wine, Yang Fang, Liu Tie, Liu Yan, Wang Sha, Wang Danhong
Food and Machinery
To analyse the variation of reducing sugar, total acid, total flavonoids, ethanol content and aroma compounds in brewing process of mulberry wine. The fermentation processes were: fermentation temperature of 15.3 ℃, inoculation quantity of 8.00 g/L, sucrose content of 12.80 g/100 g, total fermentation time 24 days, and sampling every 3 days to determine reducing sugar, total acid, total flavonoids, and ethanol content of mulberry wine. The aroma components were determined by gas chromatography-mass spectrometry. Results: The reducing sugar in mulberry wine decreased quickly at the first nine days and levelled off. The total acid content were steady between 5~6 …
Effect Of Cooking Methods On The Quality And Nutritive Contents Of Pork, Zhang Jie, He Hang, Xiong Zibiao
Effect Of Cooking Methods On The Quality And Nutritive Contents Of Pork, Zhang Jie, He Hang, Xiong Zibiao
Food and Machinery
The effects were andyzed, including different various methods (steaming, boiling, frying and baking) on meat quality, routine nutrient composition, amino acid and fatty acid content of pork. The results showed that the pH value and water content after cooking were significantly lower than those of fresh control (P＜0.05), while, the hardness, elasticity, adhesion, ash, crude protein and PUFA content were significantly increased (P＜0.05). The cooking loss rate of frying and microwave was significantly higher than that of steaming, boiling and baking (P＜0.05). The ash content of boiling have no significant change (P＞0.05), while the other cooking methods were significantly increased …
Aptamer-Based Colorimetric Detection Of Cd2+, Zhao Xu, Wu Shijia, Yue Lin, Wang Zhouping
Aptamer-Based Colorimetric Detection Of Cd2+, Zhao Xu, Wu Shijia, Yue Lin, Wang Zhouping
Food and Machinery
In this study, we presented a simple, rapid and sensitive colorimetric assay for the detection of cadmium (Cd) based on enzyme-linked oligonucleotides. The specific binding of aptamer to Cd2+ led to the decrease of horseradish peroxidase(HRP) on the microtiter plate, since HRP could not be bind onto through the hybridization of the aptamer and complementary DNA strand. It resulted in the change of characteristic peaks at 450 nm, helping to quantitatively detect Cd2+. Under the optimal conditions, the detection limit could be as low as 0.05 ng/mL, and the linear response for Cd2+ in a concentration …
Isolation,Identification,Multilocus Sequence Typing Analysis And Antimicrobial Resistance Of Campylobacter Jejuni Isolated From Commercial Chicken In Northeast China, Fei Peng, Zhao Shengjuan, Jiang Yichao, Jiang Yan, Liu Lili, Xiao Feng, Zhang Huiyun, Tang Haoguo, Kang Huaibin
Isolation,Identification,Multilocus Sequence Typing Analysis And Antimicrobial Resistance Of Campylobacter Jejuni Isolated From Commercial Chicken In Northeast China, Fei Peng, Zhao Shengjuan, Jiang Yichao, Jiang Yan, Liu Lili, Xiao Feng, Zhang Huiyun, Tang Haoguo, Kang Huaibin
Food and Machinery
In order to reveal the contamination, population characteristics and antimicrobial resistance of Campylobacter jejuni isolated from commercial chicken in Northeast China, 1 000 chicken samples were collected from the Northeast China. C. jejuni was isolated and identified.The genetic diversity of C. jejuni was analyzed by multilocus sequence typing (MLST). The antimicrobial resistance of C. jejuni to 8 antibiotics was detected by K-B AGAR diffusion method. The results indicated that 62 C. jejuni strains were isolated from 1 000 chicken samples with a contamination rate of 6.2%, and were divided into 14 sequence types (STs). Among them, ST1 and ST5 were …
Mining Of Serotype Specific Genes And Establishment Of A Pcr For Detection Salmonella Enterica Serovar Heidelberg, Zhai Ligong, Guo Yuanxin, Wang Junying, Wang Beibei
Mining Of Serotype Specific Genes And Establishment Of A Pcr For Detection Salmonella Enterica Serovar Heidelberg, Zhai Ligong, Guo Yuanxin, Wang Junying, Wang Beibei
Food and Machinery
Salmonella enterica serovar Heidelberg,（SH）is pathogenic serotypes within Salmonella. Using BLAST and PCR validation for all CDSs of SH, four serovar-specific genes were identified including SeHA_C2639, SeHA_C2640, SeHA_C3259 and SeHA_C3258. A PCR protocol was developed by pHAm8 (350 bp) of SH-specific primer and 139-141 (284 bp) of Salmonella-specific primer and evaluated for the detection of SH. The result showed that the 55 strains of serotype of Salmonella and other common foodborne pathogens proved that the PCR assay had very good specificity for the detection of SH. The detection limit was 6.1 × 102 CFU/mL in pure culture. It was shown …
Simultaneous Determination Of Three Prohibited Substances In Fragrance Compound Through Gas Chromatography-Mass Spectrometry, Lu Zhi
Food and Machinery
In this study, a gas chromatography-mass spectrometry (GC/MS) method was established for the determination of geranyl nitrile, 2-pentyl-2-cyclopenten-1-one and phenyl cyanide in fragrance compound, and the method was also validated. The method had good linearity (>0.990 0) with the concentration from 0.000 5 mg/mL to 0.100 0 mg/mL and low limits of detection (LOD) (<0.005 μg/mL) for these three target compounds. And the recovery was from 90% to 116% with relative standard deviation (RSD) from 4.2% to 5.4% at quality control concentration. In a word, the method met the need of trace detection, which can be used to test geranyl nitrile, 2-pentyl-2-cyclopenten-1-one and phenyl cyanide in fragrance compound. When the GC-MS method was applied to detect these three components in different pepppermint fragrance samples, none of them was detected out.
Study On Microwave Drying Based On Temperature And Power Control, Luo Guiyi, Song Chunfang, Li Zhenfeng, Xu Wanxiu
Study On Microwave Drying Based On Temperature And Power Control, Luo Guiyi, Song Chunfang, Li Zhenfeng, Xu Wanxiu
Food and Machinery
Based on a microwave drying system，automatically and continuously regulating microwave power and temperature control, a drying model composed of three different temperature and power controls was used to investigate the potato chips. After analyzing the drying quality and energy consumption of the three drying models, a good microwave drying process for potato chips was found. The research showed that the microwave drying without temperature control was easy to overheat in the last drying stage and made the product burnt. However, the optimal temperature control effect and product quality could be obtained by combining the variable microwave power with the feedback …
Study On The Wet Preparation Of Lotus Leaf Powder And Its Grinding Kinetics In The Stirred Media Mill, Yu Jianfeng, Zhao Jiang, Lou Qi, Liang Jie, Wang Li
Study On The Wet Preparation Of Lotus Leaf Powder And Its Grinding Kinetics In The Stirred Media Mill, Yu Jianfeng, Zhao Jiang, Lou Qi, Liang Jie, Wang Li
Food and Machinery
The stirring medium mill was employed to prepare lotus leaf powder. The Variation of particle size of lotus leaf powder within 30 min at different stirring speeds were investigated. The grinding kinetics of the lotus leaf powder was studied using the analytical model of the crushing process. The grinding chamber shear rate distribution and the average collision energy of the grinding media were analyzed at different stirring speeds coupling CFD-DEM method. The results showed that the grinding rate of the lotus leaf powder increased with the increase of the stirring speeds in the range of 500～3 000 r/min. The fluid …
The Research And Application Of Polynomial Fitting In Cam Curve Design Of Cap Screwing Machine, Wu Jia, He Xueming, He Kai, Zhang Rong
The Research And Application Of Polynomial Fitting In Cam Curve Design Of Cap Screwing Machine, Wu Jia, He Xueming, He Kai, Zhang Rong
Food and Machinery
In view of the excessive local control conditions, the power of the cam curve designed by traditional polynomial interpolation method got too high to control, which was not conducive to the processing of capping machine cam. The global 5, 6 and 7 polynomial fitting methods were separately used to design the cam curve, so that it could control the power of the polynomial while satisfying the local control conditions. When the parameters of the cam curve got optimized, constructed the cam mechanism into a three-dimensional model and carried out the dynamic simulation analysis. After comparing to the kinematic and dynamic …
Analysis Of Pressure Fluctuation Characteristics Of The Flow Field In The Cycloid Rotor Oil Pump, Wang Wen, Li Wenke, He Shanghong, Liu Guangming
Analysis Of Pressure Fluctuation Characteristics Of The Flow Field In The Cycloid Rotor Oil Pump, Wang Wen, Li Wenke, He Shanghong, Liu Guangming
Food and Machinery
In order to investigate the characteristics of pressure fluctuation in cycloid rotor oil pump, based on RNG k-ε turbulence model and moving mesh, the transient flows for different operating conditions in cycloid rotor pump were investigated numerically and the computational results of flow and efficiency were obtained. The pressure fluctuation at different monitoring points were measured and analyzed in time and frequency domains. The results show that the pressure fluctuation of the flow field in the cycloid rotor oil pump is periodical obviously, the amplitude of pressure fluctuation is smaller in the oil inlet chamber and decreases gradually along the …
A Research On Uniform Motion Of Sliding Block In Slider-Crank Mechanism, Li Haoxuan, He Hengjian, Liu Haonan, Li Yuelin
A Research On Uniform Motion Of Sliding Block In Slider-Crank Mechanism, Li Haoxuan, He Hengjian, Liu Haonan, Li Yuelin
Food and Machinery
A variable crank length device with cam slot was added to the slide mechanism for achieving the uniform motion of the slider in the working stroke. The kinematics and dynamics analysis of this mechanism was carried out by using complex vector method and dynamic statics theory. Finally, the motion module of SolidWorks was used for the Motion analysis of this mechanism, and the motion characteristics and dynamic characteristics of the mechanism were obtained. The results showed that it was feasible to achieve uniform motion of slider in variable length crank slider mechanism.
Research On Food Packaging Design Based On Multidimensional Constraints, He Xuemei, Cao Tinglei, Lu Danqiong
Research On Food Packaging Design Based On Multidimensional Constraints, He Xuemei, Cao Tinglei, Lu Danqiong
Food and Machinery
Through analysis and research, this paper proposed a multidimensional constraint design model for food packaging, and clarified its advantages to the traditional packaging design. The model was built from the three dimensions of demand constraints, goal constraints, and resource constraints. Through the researches of user requirements, market requirements, first party requirements, resource limitations, etc., the corresponding design mapping domains under the relevant constraints were obtained, to clarify the elements of food packaging design, color, graphics, specifications, style, culture, and completed the design ultimately. The feasibility of the method and the model was verified by the actual case of the Qian …
Effect Of Different Tipping Glue And Tipping Paper On The Permeability Of Glue, Zhang Jing, Ma Xiaowei, Feng Xin, Qu Guofu, Wang Dongfei, Wang Jianmin
Effect Of Different Tipping Glue And Tipping Paper On The Permeability Of Glue, Zhang Jing, Ma Xiaowei, Feng Xin, Qu Guofu, Wang Dongfei, Wang Jianmin
Food and Machinery
In order to evaluate the effect of glue penetration on cigarette filter ventilation rate, and provide the basis for tipping glue and tipping paper selection, using the PVC rectangular pore pressure plate control the area of the original coating area, calculate the penetration area of coloring glue using pixel method, estsblished a method to measure the natural permeability of the tipping glue, and the natural permeability of 2 kinds of tipping glue on 12 kinds of tipping paper was measured and analyzed. The results showed that: ① the natural permeability of 2 kinds of tipping glue on 12 kinds of …
Research On Experiential Food Package Design From The Perspective Of Body Perception, Tang Xinxing, Sun Xiangming, Gu Xiaofeng
Research On Experiential Food Package Design From The Perspective Of Body Perception, Tang Xinxing, Sun Xiangming, Gu Xiaofeng
Food and Machinery
Analyzed the neglects of body perception on current food package design, emphasized the significance of the research on experiential food package design and through practical examples explained the five types of experiential food package, which are sensory package, sustainable package, interesting package, situational package and emotional package.
Application Of Regional Cultural Symbol Translation In Design Of Nianli Food Package In Western Guangdong, Yan Li, Jiang Leige
Application Of Regional Cultural Symbol Translation In Design Of Nianli Food Package In Western Guangdong, Yan Li, Jiang Leige
Food and Machinery
Yuexi Nianli food packages have demands of blessing culture, the diet culture and regional culture, through analyzing the history and culture, the specific form and the humanities spirit in local cultural, refined the culture symbol elements in west of Guangdong. With the help of regional cultural symbol of translation technique, took the concept of Yuexi Nianli’s packaging design system: expressing of advancing with The Times’ spirit of “simple modelling＋ingenious structure＋AR technology applications”; conveying of the low-key and pragmatic attitude of “local materials＋green processing technology”; transmitting of the hope of “auspicious patterns and lucky colors”, aimed to promote the inheritance and …
Design Of Hickory Nuts Shell And Kernel Sorting System Based On Fuzzy Clustering Algorithm, Wang Tianyu, Cao Chengmao, Xie Chengjian, Li Zheng
Design Of Hickory Nuts Shell And Kernel Sorting System Based On Fuzzy Clustering Algorithm, Wang Tianyu, Cao Chengmao, Xie Chengjian, Li Zheng
Food and Machinery
In order to solve the problem of hickory nuts’ material mixing which was difficult to screen after breaking the shells, an image processing algorithm for hickory nuts color and texture selection was proposed based on fuzzy c-means clustering algorithm. The program with user interface for the separation of hickory nuts’ shells and kernels was developed on the Labview software platform. By extracting the characteristic data the hickory nuts with separation substances value of hue, saturation, value, angular second moment, entropy, inverse different moment and correlation, building a sample set of characteristic data, optimal data subset is preferred in accordance with …
Study On Quality Change And Shelf Life Of Guangdong Style Salt Baked Chicken Storaged In 4 ℃, Zhou Ledan, Ai Minmin, Ling Ziting, Zhang Ying, Li Hengyong, Xie Yongbiao, Liu Cong, Pan Shanshan, Jiang Aimin
Study On Quality Change And Shelf Life Of Guangdong Style Salt Baked Chicken Storaged In 4 ℃, Zhou Ledan, Ai Minmin, Ling Ziting, Zhang Ying, Li Hengyong, Xie Yongbiao, Liu Cong, Pan Shanshan, Jiang Aimin
Food and Machinery
The quality change and shelf life of Guangdong packaged salted chicken were studied, which was storaged in 4 ℃. Results: Ssensory score decreased significantly in the 15th, 18th and 21th days (P<0.05), while, it exceeded acceptance in the 18th day, with the brightness L* value and yellowing a* value decreasing significantly (P<0.05); pH increased first and then decreased (P>0.05). The difference was not significant, volatile salt nitrogen and acid value were all increasing, and the variation of volatile salt nitrogen and nitrogen in chicken skin was significantly different (P<0.05), in the 18th day, the volatile salt based nitrogen in the chicken was 15 mg/100 g and the chicken acid value was significantly different in the 15th, 18th and 21th days (P<0.05); the shear force decreased significantly (P<0.05), while the hardness, chewiness and the tensile strength of chicken skin increased significantly (P<0.05); the total number of Escherichia coli and colonies were not beyond the limit of going abroad, and Salmonella was not detected. Therefore, the quality of cantonese style salt baked chicken with vacuum packaging decreased with the prolongation of storage time at 4 degree storage, suggesting that the longest storage period less than 15 days.
Quality Changes And Shelf Life Of Ready-To-Eat Penaeus Vannamei Stored In Ambient Temperature, Guo Quanyou, Wang Xiaojin, Jiang Chaojun
Quality Changes And Shelf Life Of Ready-To-Eat Penaeus Vannamei Stored In Ambient Temperature, Guo Quanyou, Wang Xiaojin, Jiang Chaojun
Food and Machinery
The shelf life and survival bacterial species of ready-to-eat Penaeus vannamei during ambient temperature storage were studied. The quality changes and shelf life were observed by the sensory, physico-chemical, microbiological evaluation and electronic nose analysis, the bacteria species were identified by 16S rRNA sequencing. The results showed that initial sensory quality, physical and chemical indicators was pretty good. In the first 4 months, the water content, water activity, pH, sanility and color (red degree and yellow degree) had no significant differences, and then, the water content and Aw decreased, but pH and sanility increased, while the red degree and yellow …
Effects Of Different Packaging Methods On Beef Quality During The Postmortem Aging, Fu Qingquan, Zhang Wangang, Wang Haiou, Song Shangxin, Chen Shoujiang
Effects Of Different Packaging Methods On Beef Quality During The Postmortem Aging, Fu Qingquan, Zhang Wangang, Wang Haiou, Song Shangxin, Chen Shoujiang
Food and Machinery
Effects of air packaging and modified atmosphere packaging on the quality of fresh beef during postmortem aging was studied using vacuum packaging as control treatment. Six left side of longissimus dorsi muscles of yellow cattle were precooled at 4 ℃ for 24 h. After 24 h postmortem, beef samples (2.54 cm thick) were trimmed and mixed, and randomly divided into three groups. The beef samples were stored for 4 d, 7 d and 10 d in dark refrigeration house at 4 ℃ to mimic commercial storage conditions. At the end of each point, the meat color, tenderness, purge loss, centrifuge …