Food Processing Commons^™

The Design Of Auto-Cleaning Equipment For Cigarette Assembling Device In Zj116a Cigarette Maker, Pan Heng-Le, Feng Xiong-Wei, Wang Jun

Food and Machinery

A new auto-cleaning equipment was designed and applied to the ZJ116A cigarette maker to reduce the frequency caused by “rolling plate jam” and solve the difficulty of cleaning up. The new device cleans the surface of the rolling drum with a brush driven b

Antibacterial Effect Of Phenolic Acid On Shewanella Putrefaciens From Aquatic Product, Zhu Jin-Shuai, Li Qiu-Ying, Yu Xin-Rui, Sun Tong, Li Jian-Rong

Food and Machinery

Compared the antibacterial activities of three phenolic acids (gallic acid, protocatechuic acid, and chlorogenic acid) against S. putrefaciens, and investigated the antibacterial effects of gallic acid on S. putrefaciens by means of scanning electron micr

Effects Of Vacuum-Freeze Drying On The Antioxidant Activity And Phenolic Contents Of Different Chrysanthemum Flowers, Yu Xin-Ke, Ming Jian, Zhi Ling, Li Wei-Zhou, Yan Hui-Ming, Wang Qi-Ming, Zhao Ji-Chun

Food and Machinery

To investigate the effect of vacuum freeze drying on phenolic content and in vitro antioxidant activity of four varieties of Chrysanthemum, including Dendranthemamorifolium(Ramat.) Tzvel., Florists Chrysanthemum, Bellis perennis L., a

Studies On The Component Analysis And Immune Activities Of Ophiocordyceps Lanpingensis Polysaccharides, Ke Ying-Mei, Zhou Shu-Bo, Ge Feng, Yu Hong

Food and Machinery

The polysaccharides was extracted from O. lanpingens, and the molecular weight, monosaccharide composition and functional group characteristics were analyzed. Furthermore, the effect of O. lanpingensis polysaccharides on immunity was investi

Optimization Of Fermentation Process And Antioxidant Activity Of Peony Seed Meal Soy Sauce, Hu Yi, Yu Hong-Peng, Wu Ke-Gang, Liu Xiao-Li

Food and Machinery

This paper used single factor and response surface analysis to optimize the fermentation process of peony seed meal soy sauce, and the antioxidant activity of peony seed meal soy sauce was studied. The result showed that the establishment of regression mo

Enzymatic Breaking-Extraction And Characterization Of Protein From Rape Bee Pollen, Wang Ling-Bo, Zhu Song, Chen Shang-Wei

Food and Machinery

The bee pollen of oilseed rape was used to investigate the effect of enzymatically breaking the wall for protein extraction, and the optimal conditions of the extraction were determined by single factor test and response surface analysis. After mixing 2.5

Comparative Analysis Of Total Flavonoids, Total Polyphenols And Antioxidant Properties In Different Varieties Of Hulless Barley, Xia Chen, Xiang Zhuo-Ya, Zhu Yong-Qing, Deng Jun-Lin, Yang Kai-Jun, Liu Ting-Hui, Chen Jian, Lin Chang-Bin, Li Ke, Zhao Xu-Zhu

Food and Machinery

The total flavonoid content, total polyphenols content and their antioxidant activities in eleven variety of hulless barley were determined and analyzed. Significant differences were found in active ingredients in hulless barley among different varieties

Effects Of Different Extraction Methods On Yield And Antioxidant Activity Of Lotus Leaves Polysaccharide, Xing Ying, Jing Yan-Fang

Food and Machinery

The effects of four extraction methods, which include hot water extraction, ultrasonic extraction, enzyme extraction and alkali extraction on the yield, structure and antioxidant activity of crude polysaccharide of lotus leaf were investigated. The result

A Study On The Preparation Of Essential Oil Of Lapsang Souchong With Macroporous Resins And Its Antioxidant Activity, He Li-Qin, Wang Cai-Nan, Liu Zhi-Bin, Zhang Chen, Zhang Wen, Ni Li

Food and Machinery

In the present study, the Lapsang Souchong essential oil was prepared by using macroporous resin, during which the preparation process was optimized. Furthermore, the volatile aroma components and antioxidant activity of the product were analyzed. The res

Enzymatic Hydrolysis To Enhance The Umami Taste Of Lentinus Edodes Boiling Water By Papain, Li Shun-Feng, Liu Li-Na, Wang An-Jian, Tian Guang-Rui, Xu Fang-Fang

Food and Machinery

To improve the content of umami substance in boiling water of Lentinus edodes, the single factor experiment and orthogonal experiment were carried out to optimize the enzymatic hydrolysis process of L. edodes boiling water with papain. The a

Optimization On Process Of Fermented Soymilk By Lactobacillus Casei 16, Hou Kai-Rong, Tuo Yan-Feng, Mu Guang-Qing

Food and Machinery

In this study, Lactobacillus casei 16 was used to ferment soymilk. The effects of different fermentation time, fermentation temperature and refrigeration time on pH value, total phenol content, free amino acid content, and physical properties of L.

Bacterial Cellulose Production By Fermentation Using Tobacco Waste As Culture Medium, Zhang Ting-Ting, Feng Ying-Jie, Yang Zong-Can, Wen Qiu-Cheng, Wang Gao-Jie, Ma Sheng-Tao, Li Huai-Qi, Zhang Zhan

Food and Machinery

In order to promote the comprehensive utilization of tobacco waste, the process of fermentation of tobacco waste to prepare bacterial cellulose (baterial cellulose, BC) was studied. The methods of tobacco waste extracting were compared, and the conditions

Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments, Yu Jing, Yang Xi-Hong, Liang Chen, Yu Dong-Xing, Xie Wan-Cui

Food and Machinery

The fermentation mechanism of halophilic microorganisms during the fermentation of seafood condiments were reviewed, the influence of the metabolic pathway of halophilic bacteria on the characteristic flavor of traditional fermented condiments was introdu

Research Prograss On Starch And Its Derivatives In Noodles, Xu Shu-Jian, Li Zhao-Feng

Food and Machinery

In this paper, the chemical and structures properties of starch commonly used in several noodle products were first introduced. And then the applications of starch, chemically modified starch, pregelatinized starch and resistant starch in noodle products

Research Progress Of Maillard Reaction In Food Under Microwave Heating, Xu Hai-Xia, Cheng Yu-Dong, Jin Yin-Zhe

Food and Machinery

As a new type of heating method with high efficiency, energy saving and environmental protection, microwave heating is more and more widely used in industry. The Maillard reaction under microwave heating has a higher degree of early reaction. The composit

Progress In The Research On The Lipid-Lowering Activity Of Polysacchairdes From Kelp, Zheng Juan-Xia, Chen Wen-Ning, Yue Jin-Ling, Yang Li, Wang Cheng-Wei

Food and Machinery

It has been found that polysaccharides from kelp have many physiological activities such as lowering blood lipid, preventing radiation and anti-aging, and it isapplied to food, medicine and animal husbandry. The research progress of kelp polysaccharide on

The Calculation Methods Of Goat Trunk’S Segmentation Trajectory Based On Machine Vision And Machine Learning, Li Zhen-Qiang, Wang Shu-Cai, Zhao Shi-Da, Wang Yu-Quan

Food and Machinery

An automated segmentation method of goat trunk with machine vision and machine learning was proposed. 396 images of goat trunk were acquired randomly in a goat slaughtering plant by using two industrial cameras. 24 sets of feature parameters were extracte

Comparison Of Bean Sieving Effects Caused By Different Hole Shapes And Optimization Of Cylinder Sieves, Song Shou-Xu, Luo Run-Dong, Zhang Fan, Yao Zun-You

Food and Machinery

Formula for calculating the area of the sieve openings by took soybeans as the object was derived, and sieving effects of cylinder sieves with different types of holes were also compared. It is concluded that the cylinder sieve with square sieve pores has

Strain Screening Of Pantothenate Synthetase And Catalysis To Produce D-Pantothenic Acid, Ma Yu-Yu, Song Wei, Feng Xiao-Na, Liu Jia, Qian Yuan-Yuan

Food and Machinery

In this study, 11 source PS enzyme genes were cloned and expressed in Escherichia coli BL21 (DE3), and the successful strain was constructed for enzymatic property study with simultaneous fermentation and transformation experiment on the fermentati

Determination Of 16 Elements In Canned Food Paste For Infant By Microwave Digestion Coupled With Icp-Oes/Icp-Ms, Li Meng-Jie

Food and Machinery

Sixteen elements (K, Na, Ca, P, Mg, Fe, Cu, Mn, Zn, Al, Cr, Ni, As, Cd, Hg and Pb) in canned food paste for infant were determined by ICP-OES/ ICP-MS after microwave digestion. Under the optimized conditions, the calibration curves for 16 elements were wi

Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Sun Yuan-Ming

Food and Machinery

SnO2/SiC hollow spheres, polyaniline nanowires, gold nanoparticles and other nano materials with good biocompatibility were modified on the electrode substrate and antibody probe to amplify the electrochemical signal, improve the detection sensitivity, an

Screening Of Main Antioxidant Components In N-Butanol Extract From The Stems Of Ficus Tikoua Bur., Liu Yong-Ling, Ye Si-Fan, Yang Yi, Fang Li-Hong, Zhao Zhi-Bing, Xie Guo-Fang

Food and Machinery

To investigate the antioxidant activity of different polar extracts from the stems of Ficus tikoua Bur. (FTB), the main chemical components of the highly active polar extracts were screened and identified. Petroleum ether, dichloromethane, ethyl ac

Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry, Wang Rong, Zhao Liang-Zhong, Xie Chun-Ping, Ou Hong-Yan

Food and Machinery

The quality and physicochemical indexes of rice sour soup, made of glutinous rice, japonica rice and flour, were detected and the relative correlation with sensory scores were analyzed. Thereafter, the rice slurry was used to optimize the liquefaction and

Research Progress On The New Freeze-Drying Technology Of Fruits And Vegetables, Wang Xin-Ke, Yang Xi-Hong, Wu Fan, Xie Jing-Wen, Yu Dong-Xing, Xie Wan-Cui

Food and Machinery

The effects of different drying techniques on product quality and the relative advantages and industrialization obstacles of freeze-dried products were analyzed and compared in this study. The current practice in thin layer drying models of fruits and veg

Innovative Cotton Oil Refining Technology, Majidova Nargiza, Sattarov Karim, Majidov Kaxramon, Ismatov Sunatillo

CHEMISTRY AND CHEMICAL ENGINEERING

The results of partial and final refining of raw cottonseed oil by solution of aluminates and and sodium hydroxide are given. The intensification of the technological process is carried out by the treatment of alkaline solutions by exposure to electromagnetic field intensity. Increase in yield and quality improvement of refined oil is achieved.

New Composition And Method For Producing Pasta, Sanaev Ermat, Tursunkhodjaev Pulat, Ayhodjaeva Nodira, Normatov Anvar

CHEMISTRY AND CHEMICAL ENGINEERING

The main objective of this study is to develop a composition of pasta containing a mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals with high nutritional value. This will expand the range of pasta. The problem of achieving high quality and economic efficiency is solved by improving several technological processes and using innovative methods. The effectiveness of using innovative methods of sublimation and microwave drying is shown in comparison with the drying process of instant pasta by frying it in vegetable oil.

Research Of The Process Of Obtaining Interesterified Fat For Margarine Production On The Basis Of Sunflower Oil And Palm Stearin, Rahimov Dilshod, Ruziboyev Akbarali, Tashmuratov Asatullo, Salijanova Shaxnoza

CHEMISTRY AND CHEMICAL ENGINEERING

The study presents the results of transesterification of a mixture of sunflower oil and palm stearin in various proportions and dilatometric analysis of the obtained transesterifications was carried out. For example, the ratios in the mixture of sunflower oil and palm stearin 15/85, 25/75, 30/70, 50/50 were subjected to transesterification in the laboratory, and the transesterifications used for the spread and margarine were obtained, and the optimal mixture ratios were determined. By dilatometric analysis, it was found that it is possible to obtain interesterificates in the ratio of a mixture of sunflower oil and palm stearin at 50/50 for a …

Improving Microbiological Safety Of Low Moisture Food Products Using Radio Frequency And Ethylene Oxide, Long Chen

Department of Agricultural and Biological Systems Engineering: Dissertations, Theses, and Student Research

Recent foodborne illness outbreaks in US associated with consumption of low-moisture foods (LMF) have heightened concerns of their microbial safety. Salmonella is a pathogen of major concern in LMF due to its ability to persist in low water activity (a_w) environments. The disadvantages of existing decontamination technologies for LMF call for novel and efficient intervention technologies. Radio frequency (RF) and ethylene oxide (EtO) were evaluated in this dissertation for improving microbial food safety and quality of LMF. Cumin seeds and inshell hazelnuts were selected as model foods.

It took < 2 min of stationary RF heating to achieve > 5 log reductions of Salmonella in cumin seeds without …

Effects Of Weissella Cibaria Ncu034005 And Leuconostoc Citreumncu027003 On Paocai Metabolites And Flavor, Xu Ya-Zhou, Xiong Tao, Xie Shu-Hu, Xiao Yang-Sheng, Liu Zhang-Gen

Food and Machinery

The raw materials of Paocai after sterilization were inoculated with Weissella cibaria NCU034005 and Leuconostoc citreum NCU027003, and fermented for 7 days at room temperature. The volatile and non-volatile substances (glucose, organic acids, amino acids, etc.), pH, and odor activity value in the Paocai liquid were detected during the fermentation. The results showed that the pH value of Paocai inoculated with W. cibaria NCU034005 and L. citreum NCU027003 dropped to varying degrees, and two strains of lactic acid bacteria have different metabolic capacity for carbohydrates, organic acids and amino acids. Principal component analysis (PCA) showed that metabolites and flavors in …

Cloning,Expression And Purification Of Β-Conglycin Inα-Subunit Core Region, Li Yao-Xi, Yuan Yan-Qiu, Ju Qian, Gao Meng-Nan, Zhou Shu-Yi, Hu Ya-Yun, Luan Guang-Zhong

Food and Machinery

The full-length cDNA of the soybean seeds was obtained by RT-PCR, and amplified by self-designed primers to obtain the target gene α_c, The target gene was linked to the vector to construct a recombinant cloning vector pGEM-α_c, which was identified by double digestion with XhoⅠ/EcoRⅠ and ligated with vector pET-28a to construct a recombinant plasmid pET-28a-α_c. After correctly transferred into competent cells E.coli BL21 (DE3), the recombinant protein of α-subunit core region was expressed by inducing with the OD_{600 nm} value 0.8, isopropylthiogalactoside (IPTG) 0.2 mmol/L at 37 ℃ for 9 h, and …