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Articles 1951 - 1980 of 5782

Full-Text Articles in Food Processing

Simulation Analysis On Mechanical Properties Of Macadamia Nut Peeler Roll, Jiang Kuai-Le, Chen Zhi-Hua, Li Ya-Nan, Tan Xian-Chao Aug 2021

Simulation Analysis On Mechanical Properties Of Macadamia Nut Peeler Roll, Jiang Kuai-Le, Chen Zhi-Hua, Li Ya-Nan, Tan Xian-Chao

Food and Machinery

Objective: To analyze the structural strength and vibration characteristics of the peeling roller, the key component of the macadamia nut peeling machine, and determine its working parameters. Methods: The established Solidworks model of the peeling roller was imported into Ansys for static analysis and modal simulation. Results: When the working speed of the peeling roll was 861.4 r/min, its maximum deformation was 0.032 08 mm, and the equivalent stress was 11.872 MPa. The maximum equivalent stress under normal working conditions was far less than the yield strength of the material. The first six natural frequencies of the roller were 111.44, …

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Dynamic Simulation Analysis Of Double-Shaft Paddle Type Food Mixer Based On Dem, Xu Yu-Jing Aug 2021

Dynamic Simulation Analysis Of Double-Shaft Paddle Type Food Mixer Based On Dem, Xu Yu-Jing

Food and Machinery

Objective: In order to analyze the movement and mixing characteristics of food powder particles in the double-shaft paddle mixer to optimize the verification of the mixer structure. Methods: The EDEM software was used to simulate the proportional mixing of three different sizes of food powder particles, and then Bin Groups would build a mixing box to observe the mixing situation, and evaluate it by studying the number of particles between different types of food powder. Results: At t=5 s, there was still a certain gap in the number of particles in the squares corresponding to the three types of powdered …

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Modeling And Analysis Of Static And Dynamic Characteristics Of Three Degrees Of Freedom Parallel Packaging Mechanism, Dong Xu, Gao Tie-Hong Aug 2021

Modeling And Analysis Of Static And Dynamic Characteristics Of Three Degrees Of Freedom Parallel Packaging Mechanism, Dong Xu, Gao Tie-Hong

Food and Machinery

Objective: Aiming at a three degree of freedom HUU type parallel mechanism which can be used in food packaging，the static and dynamic characteristics are studied. Methods: The geometric model of the parallel mechanism was firstly established, and the static and dynamic stiffness of the mechanism were analyzed and calculated; then the dynamic equation of the mechanism was established based on Lagrange method. The dynamic analysis of the connecting rod was carried out as a pure rigid body, and then the rigid flexible coupling dynamic analysis was carried out by making the branch chain connecting rod flexible. Results: The static stiffness …

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Visual Servo Control Method Of Food Sorting Robot Based On Improved Bp Neural Network, Yu Xiao-Lan, Wan Yun, Chen Jing-Zhao Aug 2021

Visual Servo Control Method Of Food Sorting Robot Based On Improved Bp Neural Network, Yu Xiao-Lan, Wan Yun, Chen Jing-Zhao

Food and Machinery

Objective: To solve the problems of complex structure and large calculation amount of the visual servo control system of the current food sorting robot, which unable to meet the flexibility and adaptability of the sorting robot to the visual servo control system. Methods: Based on the structure of robot visual servo control system, a visual servo control method of food sorting robot based on improved particle swarm optimization algorithm and BP neural network was proposed. The particle swarm algorithm used crossover and mutation in the iterative process to maintain population diversity, the initial weight and threshold of BP neural network …

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Research On Legal Risk And Avoidance In Factoring Business Of Food Machinery And Equipment Export, Chen Jian Aug 2021

Research On Legal Risk And Avoidance In Factoring Business Of Food Machinery And Equipment Export, Chen Jian

Food and Machinery

In order to control risks and speed up capital turnover, enterprises begin to gradually use export factoring business. However, in the export factoring business, it is faced with problems such as contract disputes, relevant policies of importing countries, application of laws and so on, and this makes the recovery of enterprise accounting receivable problematic and resulting in enterprise losses. In this study, the methods to avoid the legal risks of export factoring business were put forward from three aspects, including the signing of prior contracts for the export of food machinery and equipment and the understanding of the policies of …

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Effects Of Different Technologies On Enzyme Deactivation And Storage Stability Of Wheat Germs, Zhang Nan, Shi Lin, Meng Ji-Kun, Ge Xin-Hui, Cheng Yong-Qiang, Zhang Xiu-Qing Aug 2021

Effects Of Different Technologies On Enzyme Deactivation And Storage Stability Of Wheat Germs, Zhang Nan, Shi Lin, Meng Ji-Kun, Ge Xin-Hui, Cheng Yong-Qiang, Zhang Xiu-Qing

Food and Machinery

Objective: To obtain the best technology and treatment conditions of wheat germs stablizaiton, three different technologies were used to treat wheat germs. Methods: Microwave, superheated steam and hot air drying were used to treat wheat germs with enzyme deactivation, and their deactivation effects on lipase and lipoxygenase in wheat germs were compared. Then, the optimal treatment conditions of each technology were selected for the determination of total number of colonies and accelerated storage test. Results: Under the optimal treatment conditions, the lipase and lipoxygenase in wheat germs could be effectively deactivated by the three treatments. The superheated steam treatment had …

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Variations Of Bacterial Community Structure During Storage And Processing Of The Betelnut, Ruan Zhi-Qiang, Deng Jian-Yang, Jiang Xue-Wei, Yao Li, Li Hao, Luo Xiao-Ming, Lu Ke-Qiang Aug 2021

Variations Of Bacterial Community Structure During Storage And Processing Of The Betelnut, Ruan Zhi-Qiang, Deng Jian-Yang, Jiang Xue-Wei, Yao Li, Li Hao, Luo Xiao-Ming, Lu Ke-Qiang

Food and Machinery

Objective: This study focuses on ensuring qualified bacterial indicators during betelnut processing. Methods: The key processing samples from the raw material to the finished product were analyzed by the Illumina Miseq high-throughput sequencing technology. Results: The results showed that a total of 191 456 effective sequences were obtained from the 7 kinds of betelnut samples, belonging to 790 genera, 239 families. The dominant bacteria genera include Bacillus, Pseudomonas, Hydrogenophaga, Leuconostoc, and Chryseobacterium. Significant differences in the bacterial community structure was found in the betelnuts between before and after storage. The species richness in betelnuts before storage (new betelnut) was higher …

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Effect Of Chlorine Dioxide Concentration On Storage Quality Of Cuihong Plum, Zhao Zhi-Bing, Liu Yong-Ling, Li Ying, Ba Liang-Jie, Luo Dong-Lan Aug 2021

Effect Of Chlorine Dioxide Concentration On Storage Quality Of Cuihong Plum, Zhao Zhi-Bing, Liu Yong-Ling, Li Ying, Ba Liang-Jie, Luo Dong-Lan

Food and Machinery

Objective: This study aimed to exploring the fresh-keeping effect of chlorine dioxide onCuihong plum, and then providing a new way for postharvest fresh-keeping technology of Prunus. Methods: Cuihong plum fruits were treated with different concentrations of chlorine dioxide (20, 40, 60 mg/L) and then refrigerated at (1.0±0.5) ℃. Results: Compared with the control group, the group treated with 40 mg/L chlorine dioxide significantly reduced the decay rate, respiratory intensity, polyphenol oxidase activity (P<0.05), and inhibited the color difference L* value, hardness, soluble solids content, titratable acid content, VC content, peroxidase activity, the total number of mold and yeast colonies of Prunus (P<0.05). Conclusion: Treatment with 40 mg/L chlorine dioxide has the best storage effect, which can delay the metabolic process of Cuihong plum and maintain good storage quality.

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Effects Of Anthocyanins From Vitis Amurensis On Cognitive Impairment In Mice With Chronic Alcoholism, Liu He, He Yang, Gu Jia-Dong, Wen Lian-Kui Aug 2021

Effects Of Anthocyanins From Vitis Amurensis On Cognitive Impairment In Mice With Chronic Alcoholism, Liu He, He Yang, Gu Jia-Dong, Wen Lian-Kui

Food and Machinery

Objective: To study the effect of Vitis amurensis. anthocyanins on cognitive impairment induced by chronic alcoholism. Methods: The mice were divided into blank group, model group, low-dose and high-dose groups treated by anthocyanins from V. amurensis. The model of chronic alcoholism was established and intervened with anthocyanin from V. amurensis. Morris water maze and step-down test, antioxidant stress and cholinergic system related indexes were measured, and the hippocampal slices were observed. Results: After anthocyanins intervention, the escape latency of water maze test was shortened by 41.38%, the total swimming distance was shortened by 28.53%, the first stage time was shortened …

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The Effects Of Eurotium Cristatum Fermentation Broth On Immunological Indicators In Immunosuppressive Mice, Peng Ying Aug 2021

The Effects Of Eurotium Cristatum Fermentation Broth On Immunological Indicators In Immunosuppressive Mice, Peng Ying

Food and Machinery

Objective: This study aimed to study the effect of Eurotium cristatum fermentation broth on improving the immunity of immunosuppressive mice. Methods: Immunosuppressive model was established by intraperitoneal injection of cyclophosphamide (80 mg/kg) in mice. Then the immunosuppressive mice were fed with low, middle and high dose fermentation broth for 15 days. The spleen index, carbon clearance test, half hemolysis value (HC50), delayed-type hypersensitivity test and the content of IL-2 in serum were detected to explore the changes of immunological indexes in immunosuppressive mice treated with fermentation broth. Results: Compared with the model group, the fermentation broth of the …

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Flavonoid Constituents And Antioxidant Activities Of Crude Ethanolic Extracts From Different Tissues Of Premna Puberula Pamb. In Guizhou, Yang Ning-Xian, Yang Jiao, Wang Yan-Qiu, Zhang Ming-Sheng Aug 2021

Flavonoid Constituents And Antioxidant Activities Of Crude Ethanolic Extracts From Different Tissues Of Premna Puberula Pamb. In Guizhou, Yang Ning-Xian, Yang Jiao, Wang Yan-Qiu, Zhang Ming-Sheng

Food and Machinery

Objective: To enrich natural sources of antioxidants. Methods: The scavenging ability of DPPH and ABTS+ of extracts from Guizhou Premna puberula Pamb. was detected by ultrasonic extraction of total phenols and total flavonoids from roots, stems and leaves. Results: All the tissues had certain antioxidant activity and the antioxidant activity of leaves was the strongest, which was positively correlated with the contents of total phenols and total flavonoids. When the mass concentration was 0.1 mg/mL, the DPPH radical scavenging rate of leaves could reach 82.5%, which was close to the total reducing power of VC. Conclusion: It indicated that …

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Optimization Of Polysaccharide Extraction Process From Aralia Elata（Miq.） Seem By Complex Enzymes And The Research Of Its Antioxidant Activity, Zhang Gui-Juan, Chen Ji-Ling, Tao Hui-Zhu Aug 2021

Optimization Of Polysaccharide Extraction Process From Aralia Elata（Miq.） Seem By Complex Enzymes And The Research Of Its Antioxidant Activity, Zhang Gui-Juan, Chen Ji-Ling, Tao Hui-Zhu

Food and Machinery

Objective: This study aimed to optimization of polysaccharide extraction process from Aralia elata (Miq.) Seem by complex enzymes and research of its antioxidant activity. Methods: The cellulase, pectinase and papain were combined as the compound enzymes and used to extract the polysaccharide from A. elata (AEPS). Enzymolysis temperature, enzymolysis duration, and solid-liquid ratio as the independent variables, a three-level-three-factor scheme was designed using the Box-Behnken method. After that, the antioxidant activity of AEPS was determined by the free radical scavenging ability experiments. Results: The optimal process conditions for the extraction process of AEPS using complex enzymes were as follows: enzymolysis …

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Tomato Dry Peeling Technology Based On Catalytic Infrared, Liu Ying, Qu Wen-Juan, Luo Sheng-Tong, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui Aug 2021

Tomato Dry Peeling Technology Based On Catalytic Infrared, Liu Ying, Qu Wen-Juan, Luo Sheng-Tong, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui

Food and Machinery

Objective: An efficient and green method of peeling tomatoes was explored. Methods: A dry peeling method of tomatoes was carried out based on catalytic infrared equipment, and the effects of technological parameters on peeling performance and pulp quality of tomatoes were investigated and compared with traditional peeling methods of hot water and lye. Results: Infrared heating distance, temperature and time all had significant effects on the peelability and pulp quality of tomatoes. The optimum technological parameters of tomato dry peeling based on catalytic infrared was infrared heating temperature of 450 ℃, distance of 25 cm and time of 5 min. …

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Preparation And Process Optimization Of Coconut Oil-Based Bile Salt Liposomes, Shi Zhen-Zhen, Bai Xin-Peng, Yue Yi-Jing Aug 2021

Preparation And Process Optimization Of Coconut Oil-Based Bile Salt Liposomes, Shi Zhen-Zhen, Bai Xin-Peng, Yue Yi-Jing

Food and Machinery

Objective: this study focuses on improving the water solubility of coconut oil and expand its application in food industry. Methods: According to the characteristics of the solubility of coconut oil, soybean lecithin - deoxycholate was used as shell material with coconut-oil core to establish coconut-oil bile salt liposomes by thin film dispersion method. Response surface optimization (RSM) was carried out according to the encapsulation rate, and the effects of several factors, including soybean lecithin/deoxycholate ratio, PBS/ anhydrous ethanol ratio, sample fat ratio, ultrasonic time, hydration time and hydration temperature, on the encapsulation rate were investigated. Results: The results showed that …

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The Effect Of Different Cutting Methods Of Tobacco Leaves After Redrying On Cut Tobacco After Drying, Jin Yi, Li An-Qi, Li Pei-Pei, Xing Jian-Wei, Li Wen-Wei, Li Chao Aug 2021

The Effect Of Different Cutting Methods Of Tobacco Leaves After Redrying On Cut Tobacco After Drying, Jin Yi, Li An-Qi, Li Pei-Pei, Xing Jian-Wei, Li Wen-Wei, Li Chao

Food and Machinery

Objective: In order to study the influence of different slicing methods on the quality index of cured cut tobacco after redrying processing. Methods: The formula tobacco leaves of a certain specification were divided into 4 parts on average, and then sliced after different slicing treatments. The structure, filling value, petroleum ether extract content and total aroma components of dried cut tobacco were determined. In order to eliminate the correlation between different quality indexes, principal component analysis （PCA） was used to reduce the dimension of the quality indexes of cut tobacco. Finally, the sensory quality of cut tobacco was evaluated under …

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Research Progress On The Effect Of Purple Sweet Potato Flour On The Processing Characteristics Of Wheat Dough, Hu Han, Wang Ya-Shu, Zhou Wen-Hua, Zhang Meng-Xiao, Tan Yu-Heng, Li Liang-Yi Aug 2021

Research Progress On The Effect Of Purple Sweet Potato Flour On The Processing Characteristics Of Wheat Dough, Hu Han, Wang Ya-Shu, Zhou Wen-Hua, Zhang Meng-Xiao, Tan Yu-Heng, Li Liang-Yi

Food and Machinery

The research on the processing characteristics of purple potato-wheat mixed flour in recent years, and the changes of purple potato flour on the rheological properties of wheat dough in terms of silty, texture, stretching, dynamic rheology were summarized. The change law of the influence of gelatinization and aging on the thermodynamic properties was reviewed. Moreover, the existing problems in the current research on purple sweet potato-wheat mixed flour were analyzed, and the future research directions has been prospected.

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Review On Separation, Purification And Functional Activity Of Plant Tannin, Huang Da-Rong, Zhang Ya-Zhen, Zheng Bai-Tao, Du Bing, Li Pan Aug 2021

Review On Separation, Purification And Functional Activity Of Plant Tannin, Huang Da-Rong, Zhang Ya-Zhen, Zheng Bai-Tao, Du Bing, Li Pan

Food and Machinery

The types and applications of botanical tannin was reviewed. Moreover, the purification process and functional activity of tannin were summarized, and the relative mechanism was preliminarily introduced. The research direction in the future was also prospected.

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Empirical Analysis And Enlightenment Of American Nuval Scoring Labeling Development, Huang Ze-Ying, Huang Bei-Xun Aug 2021

Empirical Analysis And Enlightenment Of American Nuval Scoring Labeling Development, Huang Ze-Ying, Huang Bei-Xun

Food and Machinery

NuVal scoring labeling that was based on overall nutritional quality index, adopted 1 to 100 to show the nutritional value of packaged food and fresh agricultural products. The higher was the score, the better was the nutritional status of food. The labeling was integrated with food prices to make it easier for consumers to compare the nutritional value of what they pay. Therefore, FOP labeling in China could be attempted to integrate nutrition evaluation information with food price, and promote in fresh agricultural products, and adjust its algorithm in accordance with the national nutritional needs.

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Simultaneous Determination Of 10 Kinds Of Amide Herbicide Residues In Dark Tea By Quechers With Gas Chromatography-Triple Quadrupole Mass Spectrometry, Yi Shou-Fu, Liang Feng, He Qing-Ke, Song Yang, Liao Yan-Zhi Aug 2021

Simultaneous Determination Of 10 Kinds Of Amide Herbicide Residues In Dark Tea By Quechers With Gas Chromatography-Triple Quadrupole Mass Spectrometry, Yi Shou-Fu, Liang Feng, He Qing-Ke, Song Yang, Liao Yan-Zhi

Food and Machinery

Objective: A method for simultaneous determination of 10 amide herbicide residues in dark tea was developed by QuEChERS method coupled with gas chromatography-triple quadrupole mass spectrometry （GC-MS/MS）. Methods: After being extracted by acetonitrile and purified by QuChERS, the samples were separated by TG-5 SIL MS column （30 m×0.25 mm×0.25 μm）, then detected bymultiple reaction monitoring mode （MRM）. Blank matrix matching standard curve was used in quantitative analysis. Results: The calibration curves had a good liner relationship in the range of 0.001~0.500 mg/L with the correlation coefficients greater than 0.999. The limits of detection （LODs） and limits of quantitation （LQDs） of …

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The Design Of The Sweeping And Collecting Device For The Residual Grain At The Bottom Of The Flat Warehouse, Wang Ming-Xu, He Ying-Zhen, Zhao Zi-Yan, He Wen-Bin, Ding Le-Le Aug 2021

The Design Of The Sweeping And Collecting Device For The Residual Grain At The Bottom Of The Flat Warehouse, Wang Ming-Xu, He Ying-Zhen, Zhao Zi-Yan, He Wen-Bin, Ding Le-Le

Food and Machinery

Objective: Aiming at the low degree of mechanization, automation and intelligence in the cleaning and collecting process of the surplus grain at the bottom of the granary, a cleaning and collecting device for the surplus grain at the bottom of the silo was designed and manufactured. Methods: Based on simulation and numerical calculation, the structural strength analysis and optimization of the reliability of the key components of the cleaning and collection device were carried out, and verification experiments were also carried out through the manufacturing prototype. Results: The cleaning device designed in the experiment can clean the surplus grain of …

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Research On Jujube Defect Recognition Method Based On Improved Convolution Neural Network, Zhang Zhong-Zhi, Xue Huan-Qing, Fan Guang-Ling Aug 2021

Research On Jujube Defect Recognition Method Based On Improved Convolution Neural Network, Zhang Zhong-Zhi, Xue Huan-Qing, Fan Guang-Ling

Food and Machinery

Objective: An automatic identification method of jujube defects based on improved convolution neural network was established. Methods: Using the dual branch convolution neural network structure, branch 1 combined with the transfer learning strategy for pre training, analysis 2 extracted the feature information from the jujube image based on the lightweight network fusion feature map. The superiority of this method was verified by comparative experiments. Results: Compared with the improvement before, the improved defect recognition method optimized the structure of the convolutional neural network, and the detection accuracy was further improved, from 96.02% to 99.50%. Conclusion: This method improved the network …

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Effects Of Static Deposition Method And Koh Treatment Of Zeolite On Separation Of Wheat Gliadin, Wang Dan-Li, Liu Lu, Zhang Yi-Fan, Lian Xi-Jun Aug 2021

Effects Of Static Deposition Method And Koh Treatment Of Zeolite On Separation Of Wheat Gliadin, Wang Dan-Li, Liu Lu, Zhang Yi-Fan, Lian Xi-Jun

Food and Machinery

Objective: To study the technology of extracting gliadin from gluten and separating different gliadin components. Methods: The solution of gluten dissolved in 65% ethanol was settled at 4, 10, 20 and 30 ℃ for 1, 2, 4, 8, 10, 20 and 40 hours respectively, and the mass of the precipitated gliadin was measured. Further, the gliadin prepared by static deposition at 4 ℃ for 12 hours was used as raw material to study the separation of gliadin component by modified zeolite with KOH in different conditions. The zeolite was modified in three different mass fractions （20%, 50% and 80%）, three …

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Study On Preparation Technology And Properties Of Dietary Fiber Ultrafine Powders From Okra Fermented Wine Pomace, Luo Xin, Zhou Yan-Qiang, Wu Guang-Bin, Chen Fa-He Aug 2021

Study On Preparation Technology And Properties Of Dietary Fiber Ultrafine Powders From Okra Fermented Wine Pomace, Luo Xin, Zhou Yan-Qiang, Wu Guang-Bin, Chen Fa-He

Food and Machinery

Objective: This study aimed to effectively utilize a large amount of dietary fiber andpectic polysaccharides in okra fermented wine pomace and turn waste into treasure. Methods: The processing technology and related characteristics of okra dietary fiber ultrafine powder were studied by wet ultrafine grinding and spray drying technology. Results: The results showed that okra fermented wine pomace was treated by colloid mill three times; then homogenized by high-pressure homogenizer for three times with 40 MPa of the homogenization pressure; after homogenization, spray drying was made with 210 ℃ in the inlet air temperature, 40 Hz of the fan frequency, solids …

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Research Progress On Wall-Breaking Technology Of Rape Bee Pollen, Zheng Hui, Yang Si-Qi, Sun Yan, Li Shun-Xiang Aug 2021

Research Progress On Wall-Breaking Technology Of Rape Bee Pollen, Zheng Hui, Yang Si-Qi, Sun Yan, Li Shun-Xiang

Food and Machinery

This paper summarized the cell structure, wall breaking morphology and wall-breaking methods of rape bee pollen, analyzed and compared the advantages and disadvantages of various wall-breaking methods, summarized the application and development status of wall breaking rape bee pollen, and prospected the research on wall-breaking technology of rape bee pollen in the later stage.

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The Impact Of Processing On The Content And Composition Of Bovine Milk Extracellular Vesicles, Anna Colella Aug 2021

The Impact Of Processing On The Content And Composition Of Bovine Milk Extracellular Vesicles, Anna Colella

Food Science (MS) Theses

Bovine milk (BM)-based formula is an alternative for many newborns who do not consume human milk. BM contains extracellular vesicles (EVs), bioactive compounds involved in intercellular communication which regulate critical developmental processes in early life. It was hypothesized that the industrial processing of raw BM affected the content and composition of BM EVs. It is critical to understand how industrial processing affects EVs in BM since changes in the content and composition may attenuate the functions of these bioactive compounds in human health. EVs from raw BM were isolated and characterized in accordance with the Minimal Information for Studies of …

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Low-Oxygen Dry Aging Of Beef, Joseph A. Sonderman Aug 2021

Low-Oxygen Dry Aging Of Beef, Joseph A. Sonderman

Department of Animal Science: Dissertations, Theses, and Student Research

The objective of this research project was to determine the effects of removing oxygen from the beef dry aging process. Boneless upper 2/3 Choice beef strip loins (n = 18) were randomly assigned to three aging treatments: wet aging, traditional (aerobic) dry aging, and low-oxygen dry aging. All treatments were aged for 41 days at 2 ± 1°C. The dry-aged treatments were held at 50% relative humidity (RH) with a fan speed of 2,200 revolutions per minute (RPM). Low-oxygen dry-aged samples were aged in chambers housed within an oxygen impermeable film bubble. After aging, yield was determined for the …

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Optimizing The Application Of Plasma Functionalised Water (Pfw) For Microbial Safety In Fresh-Cut Endive Processing, Uta Schnabel, Martina Balazinski, Robert Wagner, Daniela Boehm, Paula Bourke Aug 2021

Optimizing The Application Of Plasma Functionalised Water (Pfw) For Microbial Safety In Fresh-Cut Endive Processing, Uta Schnabel, Martina Balazinski, Robert Wagner, Daniela Boehm, Paula Bourke

Articles

The microbiological profiles and responses of native microflora of endive were investigated using a model process line, to establish where a defined PFW should be optimally applied to retain or improve produce microbiological quality. The PFW processes were compared with tap water and ClO2. The antimicrobial efficacy of PFW was quantified by determining the reduction in microbial load, the microbial viability and vitality. Depending on the stage of application of PFW, up to 5 log10-cycles reduction was achieved, accompanied by a reduction of metabolic activity, but not necessarily with a decrease in metabolic vitality. Multiple application …

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Effect Of The High Pressure Jet Mill Treatment On The Stability Of Oat Pulp, Huang Su-Jun, Wang Yue-Ru, Deng Li-Ping, Luo Shun-Jing, Liu Cheng-Mei Jul 2021

Effect Of The High Pressure Jet Mill Treatment On The Stability Of Oat Pulp, Huang Su-Jun, Wang Yue-Ru, Deng Li-Ping, Luo Shun-Jing, Liu Cheng-Mei

Food and Machinery

Objective: To study the effect and mechanism of the high-pressure jet mill on the stability of oat pulp, and to provide a theoretical reference for the processing of whole grain beverages. Methods: The oat pulp was processed with different pressures and high-pressure jet mills, and the morphology, instability index, particle size, and rheological properties of the storage period (30 d) were compared. Moreover the microscopic morphology (optical microscope, laser confocal scanning microscope), scanning electron microscope), soluble component content (soluble solids, soluble protein, soluble dietary fiber) were analyzed. Results: The high-pressure jet mill treatment gradually reduced the particle size, instability index, …

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Effects Of High-Temperature And High-Humidity Treatment On The Properties Of The Proteins From Wheat Flour, Zhou Xiao-Ling, Li Na, Zhang Dong-Sheng Jul 2021

Effects Of High-Temperature And High-Humidity Treatment On The Properties Of The Proteins From Wheat Flour, Zhou Xiao-Ling, Li Na, Zhang Dong-Sheng

Food and Machinery

Objective: To clarify the influence of the high temperature and high humidity process on the properties of the protein in wheat. Methods: Gluten,glutenin and gliadin in wheat flour and its products were extracted after high temperature and high humidity, and its physical and chemical properties, molecular properties and ultrastructure were determined. Results: The water solubility of the protein in wheat flour and dried noodles decreases with increasing time; The water holding capacity of dried noodles gluten protein is better than that of wheat flour, and the water holding capacity of dried noodles glutenin plays a significant role; the glutenin with …

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Effects Of Bacillus Velezensis Zk1 On Fleshy Tissue Of Olecranon Peach And Its Enzymatic Properties, Chen Shao-Xian, Liu Yue, Zeng Yao-Ying, Yu Qian Jul 2021

Effects Of Bacillus Velezensis Zk1 On Fleshy Tissue Of Olecranon Peach And Its Enzymatic Properties, Chen Shao-Xian, Liu Yue, Zeng Yao-Ying, Yu Qian

Food and Machinery

Objective: Studying the enzymatic characteristics of pathogens can indirectly understand the pathogenic ability of pathogens to the host under different conditions. Methods: The composition and transmission electron microscope observation of the olecranon peach infected by the strain Bacillus velezensis zk1 before and after were investigated. The effects of temperature, pH and metal ions on the enzyme activity were studied by using a single substrate induced by the production of amylase, cellulose, pectinase and xylanase in the strain. Results: After being infected by the strain, the olecranon peach tissue cells were damaged, and the contents of starch, cellulose, hemicellulose and pectin …

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