Food Processing Commons^™

Isolation, Identification And Growth Charactoristics Of Histamine-Forming Bacteria From Live Ovalipes Punctatus, Yu Hui, Chen Jie, He Zhiyong, Zhang Shuang, Zeng Maomao

Food and Machinery

The gills and guts of live Ovalipes punctatus were screened for histamine-forming bacteria (HFB) by HBI medium and TLC methods. Furthermore, the histamine-forming ability was evaluated by HPLC method, and the bacteria was identified by 16 S rDNA morphology sequence analysis. The effects of temperature, initial pH value and NaCl contents on the growth characteristics and histamine production as well as the inhibitory effects of chitooligosaccharide (COS) on the histamine-forming bacteria. One strain HFB was isolated, identified and named as Enterobacter aerogenes OP-G2 based on morphology and 16S rDNA sequence analysis. This strain could produce (46.96±1.94) mg/L histamine in TSBH …

Multi Channel Detection System Of Eggshell Crack Based On Dsp, Xu Baowen, Sun Li, Cai Jianrong, Dai Qijun

Food and Machinery

The eggshell-crack can be detected by the acoustic features of impact response signal in a non-destructive way. To collect and analyze the acoustic signals in real time, an eggshell crack detection system based on TMS320F28335 was designed. The acquisition of the responded audio signal was triggered by the external interrupt of DSP. By comparison of frequency spectrums between intact and cracked eggs, there is a significant difference in the audio signal spectrum. The frequency of the second formant of the intact egg spectrum is concentrated at about 6 890 Hz, while the frequency of the second formant of the cracked …

Simulation Analysis Of Flow Field Characteristics Of Chrysanthemum Drying Based On Fluent, Li He, Zhang Zhi, Ren Yuan, Zhang Kaifei

Food and Machinery

In the process of drying chrysanthemum, the flow field distribution in the dryer was the main factor affecting its quality. In order to further study the distribution and variation of flow field in the drying process of chrysanthemum, a physical model of the drier was established for the negative pressure dryer. The distribution of velocity field, pressure field and temperature field in the drying process of chrysanthemum were obtained by mesh division, parameter determination and calculation. The numerical simulation of flow field distribution in the drying process of chrysanthemum was realized. In order to verify the accuracy of the simulation …

Study On The Two-Stage Extraction Of Glycyrrhizic Acid By Combined Enzymes And Ultrasonic Method, Liang Xia, Lu Xiaoling

Food and Machinery

Taking glycyrrhizic acid extraction rate was used as an index, the technological conditions of extraction of glycyrrhizic acid from Licorice wad optimized by two-stage method of combined enzymes and ultrasonic. When the mass of glycyrrhizic acid was 1 g, the optimum technological conditions for the enzymatic stage were as follows: the optimal ratio of combined enzymes (pectinase∶cellulose) was 1∶3 (U/U); the dosage of combined enzymes was 175 U/g·Substrate, reacted at pH 5.5 for 1 h at 50 ℃; and the particle size of raw material was 40 mesh with the ratio of material to liquid 1∶25 （g/mL）. The optimum technological …

Refining Flavonoids From Stems And Leaves Of Physalis Alkekengi And Their Antioxident Activity, Li Qun, Sun Mingzhe, Wu Wei, Jiang Xiujuan, Cao Baiying

Food and Machinery

The flavonoids from stems and leaves of Physalis alkekengi ( PSF ) were refined by macroporous adsorption resin, and their antioxidant activities were evaluated in vitro and in vivo. The PSF were obtained using with AB-8 macroporous adsorption resin washed by 70% ethanol, and the purity was 39.16%. After refining, the scavenging activities of PSF on NO^-₂·and ABTS⁺· were 81.36% and 91.49%. The anti-oxidative capability in linoleic acid lipid overoxidation system was 85.26%. The refined PSF not only significantly increased thymus index and spleen index（P＜0.05）, but also increased the activity of T-AOC, GSH-Px and SOD …

Optimization Of Ultrasonic-Assisted Extraction Of Amygdalin From Prunus Humilis Seed, Zhang Xin, Li Ruiling, Sun Xueru, Wu Qiong, Wu Xiaotong

Food and Machinery

In this study, the seeds of Prunus humilis were used to extract amygdalin from the kernels by using ultrasound-assisted ethanol , and HPLC was used for detection. The amygdalin extraction rate was used as the detection index, and the ethanol concentration and the liquid-to-material ratio, extraction temperature, ultrasonic time and ultrasonic power were tested by single factor test, and then the relationships between each factor and extraction rate were analyzed. Thereafter, based on the two-level, five-factor experiment and response surface method, ultrasonic extraction process were optimized to obtain the extraction of Eucalyptus seeds. The optimum conditions of amygdalin included liquid …

Purification Of Rutin From Flos Sophora, Wang Zhen, Qin Yuan

Food and Machinery

In order to comprehensively utilize Flos Sophora resources and industrialized large-scale production, the development of optimal conditions for the purification of rutin by polyamide resins is highly desirable. Paraphlomis jauanica was used as the raw material, and four factors including concentration of sample solution, flow rate of the sample solution, ethanol concentration of the eluent and elution volume were investigated to ascertain its influence on the purification of rutin. When the concentration of the sample was 0.286 mg/mL, flow rate of the sample solution was 1.0 mL/min, with eluent of 80% ethanol and elution volume of 2.5 BV. Finally, the …

Optimization Of The Extraction Of Truffle Polysaccharide By Multi-Enzyme Hydrolysis, Qing Yuan, Chen Tiantian

Food and Machinery

The polysaccharide was extracted by compound enzyme method from the Indian truffle. Through single factor and uniform design experiments, the effect on the yield of truffle polysaccharide were investigated, including the enzyme ratio, zymolytic time and temperature, enzyme dosage, material/ liquid ratio and pH value. According to U₁₀ (10⁸) experiment, the effects of six single factors as well as their interactions on the yield of polysaccharide were studied. The optimal process parameters were predicted and verified. The results showed that the best extraction conditions of truffle polysaccharide was as follows: dispase and cellulase ratio of 1∶7 （g/g）, …

High-Throughput Screening And Study Of Cftr Specific Inhibitor-Cftrinh-172, Luan Jian

Food and Machinery

The small-molecule specific inhibitor, CFTRinh-172, is the standard reference for the researches. The progresses of CFTRinh-172 in chemical structure, mechanisms of action, and pharmacokinetics were summarizes in this review. CFTRinh-172 plays an important role in the treatment and drug development of malignant diseases such as cholera, polycystic kidney disease and leukemia. Moreover, CFTRinh-172 is the specific molecular inhibitor of the CFTR chloride channel. However, the side-effects and the poor water solubility restrict its application.

Research Progress Of The Effects Of Protein Modification On The Processing Properties Of Poultry Egg Powder, He Weiming, Ye Jinsong, Shi Jie

Food and Machinery

In this review, the effects of egg powder were summarized from the aspects of physical method, chemical method and enzymatic modification, and the traits of these methods were analyzed and compared. Moreover, the future development of egg powder was prospected, so as to enhance the processing property of egg powder and expand the application range.

Research Progress On Bacteriostatic Mechanism Of Plant Derived Bio-Preservatives Against The Microbodies In The Aquatic Products, Lan Weiqing, Chen Mengling, Wang Meng, Xie Jing

Food and Machinery

Based on the advantages and disadvantages comparison in different sources of bio-preservatives, the classification of plant source bio-preservatives was described, and their bacteriostatic mechanism in aquatic products was introduced. Moreover, its existing problems and improvement suggestions were put forward, and the future development of plant derived bio-preservatives on the preservation of the aquatic products was also prospected.

Research Progress On Nutrients And Processing Technology Of Peony Seed Oil, Fan Yongkang, Xiang Ting, Wang Wei, Shen Jianfu

Food and Machinery

In this paper, the nutritional components of peony seed oil, including fatty acid, unsaponifiable compounds and trace elements, were summarized, and the functional properties, extraction process, refining process and processing of product oil of peony seed oil were also summarized and analyzed in order to provide reference for the further development of peony seed oil.

Progress In The Processing Technology Of Silkworm Pupal Oil, Shi Wei, Liao Sentai, Zou Yuxiao, Wang Weifei, Li Erna

Food and Machinery

Summarizes the research progress in the extraction, refining, and anti-oxidation of silkworm pupal oil in China and abroad in recent years. Regarding with the technical problems that restrict the development of industry, such as deacidification，deodorization and so on, this paper presents the key research directions in the future in this field. Based on the existing research, analyze the lipid composition characteristics of silkworm pupal oil, develop special extraction and refining technology for silkworm pupal oil in the future, especially enzymatic deacidification and low-temperature deodoriza-tion technology; study the anti-oxidation technology which is suitable for silkworm pupal oil, develop a silkworm pupal …

Optimization On Process Conditions For Acetic Acid Bacteria Bran-Koji, Pan Wanshu, Peng Yang, Du Dazhao, Wu Yuanming, Liu Fang, Wang Rui, Ao Xiaolin, Liu Shuliang

Food and Machinery

Acetobacter pasteurianum C9-4 was used as bran fermentation strain, and the preparation conditions of acetic acid bacteria bran koji fermentation were optimized by response surface method. The result showed that the best preparation conditions were: content of acetic acid 1.03 mL/100 g, condent of ethanol 2.09 mL/100 g and content of inoculation 4.09 mL/100 g. Under the condition, the production reached 1.38×10⁸ CFU/g. The culture was expanded in vinegar factory with the optimized parameter, the total number of acetic acid bacteria could reach 10⁸ CFU/g in the process of expanding the culture. This experiment provides a reference for …

Study On Elastic Modulus Of Fiber Layer Of Dried Betel Nut By Three Points Bend Method Determination, Kang Xiaoning, Li Liang, Ji Jianbang

Food and Machinery

A new method for evaluating the mechanical properties of areca nut fiber layer is established. The elastic modulus of areca nut was determined by three-point bending method and the parameters were optimized. Scanning electron microscope (SEM) and sensory evaluation test were used to verify the scientific nature of the method. The results showed that the moisture content and width of the sample had a certain effect on the elastic modulus, but the measuring conditions had no significant effect on the elastic modulus, and the elastic modulus of areca nut dried fruit could be objectively and scientifically measured by the three-point …

Study On Bioactive Components And Antioxidant Activity Of Hull-Less Pumpkin Seed Oil, Chen Tian, Dai Sihui, Shen Pengyuan, He Xiangrong, Zhong Qing, Liu Dongbo

Food and Machinery

The quality indexes of hull-less pumpkin seed oil, which were extracted by supercritical CO₂ fluid extraction, were detected according to the national standard. The fatty acid and phytosterol composition were analyzed by gas chromatography-mass spectrome-try (GC-MS). Subsequently, the squalene content of hull-less pumpkin seed oil was measured by high performance liquid chromatogra-phy (HPLC). Compared with grape seed oil and flaxseed oil, the scavenging activities for DPPH· and ABTS free radical of hull-less pumpkin seed oil were estimated. The results indicated that the hull-less pumpkin seed oil extracted by supercritical CO₂ fluid extraction was according with the food industry …

Study On Mitigation For Asthenopia By Four Functional Substances, Yuan Kemin, Zhong Fang, Chen Maoshen, Shang Mengshan

Food and Machinery

Four substances (theanine, gamma-aminobutyric acid, beta-carotene and grape seed extract) were added into the chocolate and the improvement effect of these substances on asthenopia of 102 test persons were studied by questionnaire, vision test, attention test, memory test and brain wave test for 30 days. The questionnaire results showed that the total and single score (ocular discomfort score and general malaise score) of sample group were lower than the score before eating the sample chocolate, which is indicated that the asthenopia was improved by eating the sample chocolate, for example, the score of blurred vision was decreased by 0.21 and …

Determination And Principal Component Analysis Of Volatile Compounds In Different Parts Of Citrus Reticulata Blanco. Flowers, Li Fuxiang, Ming Jian, Ao Miao, Li Fuhua, Zeng Kaifang

Food and Machinery

The volatile compounds in four parts of the citrus flowers (petals, torus, pistils, stamens) were analyzed by headspace-solidphase microextraction (HS-SPME) combined with GC-MS, the main aroma substances and aroma differences parts of citrus flowers were evaluated by principal component analysis (PCA). Studies showed that hydrocarbons and alcohols were the main aromas of citrus flowers. Linalool, terpene, nerolidol, β-myrcene and α-ocimene were mainly in petals, torus and pistils, while linalool, terpene, nerolidol and β-myrcene were the main components of stamens. The principal component analysis showed large differences of aroma compounds in the four parts of citrus blossoms. The hydrocarbons such as …

Characterization Of Glycosylation Of Zein With Inulin By Dry-Heating And Its Application In Capsule Shells, Zhang Huijun, Chen Youming, Gong Chunyu, Jiang Ningning, Sha Dixin, Wang Wenxia

Food and Machinery

This study focuses on improvement mechanical properties of the zein films by glycosylation modifications under dry-heating conditions for capsule shells. The characterization of zein-inulin were analyzed by SDS-PAGE. DSC, FT-IR and SEM. The result indicates that the tensile strength of zein-inulin were 2.46 times of non-modifified zein. The formation of conjugates was verified by SDS-PAGE, infrared spectrum, and showed that the zein could joint the inulin by glycosylation with the covalent bound. The thermal denaturation temperature of zein was increased by DSC. It indicates that the thermal stability increases. Zein and zein-inulin films were scaned by SEM. The surface of …

Research On Fashion Dimension And Fashion Design In Beverage Packaging, Xiao Yuqiang, Dai Duan

Food and Machinery

Nowadays, the beverage packaging design is becoming more and more fashionable from the styling style and color material. The dimension of fashion, such as instantaneous, spatial and regular are also fully embodied in the design of beverage packaging. The fashionable beverage packaging design can produce a kind of visual aesthetic experience and popular psychological effect to consumers, and it has the preemptive marketing effect. In the future design of beverage packaging, should pay attention to the investigation and prediction of popular trends, analysis the consumers psychology and rational use the innovative materials. It is necessary to start from the concept …

Effects Of Silver Carp Hydrolysate On Quality And In Vitro Protein Digestibility Of Freeze-Thawed Surimi Products, Liu Yongle, Tian Miaomiao, Li Xianghong, Yu Jian, Wang Faxiang, Wang Jianhui, Huang Yiqun

Food and Machinery

To investigate the effects of silver carp hydrolysate on the quality and in vitro protein digestibility of surimi products. Different amounts (0%, 2%, 4%, 6%) of silver carp hydrolysate were added to surimi products. The qualities (including cooking loss, water retention, whiteness, gel strength, hardness, elasticity and sensory evaluation) and in vitro protein digestibility of the products after freeze-thaw treatments were investigated, and the surimi products added with traditional cryoprotectant (4% sucrose+4% sorbitol) as the comparison. The addition of 2% hydrolysate can increase water holding and decrease cooking loss, and effectively reduce the decrease of gel strength, hardness, elasticity and …

Study On Enzymatic Combined Chemical Demulsification Process Of Emulsion From Enzyme-Assisted Aqueous Extraction Of Pumpkin Seed Oil, Zhang Gensheng, Yang Huiduo, Yue Xiaoxia, Liu Zhixin, Xu Chunming

Food and Machinery

In order to increase the extraction rate of pumpkin seed oil by enzyme-assisted aqueous extraction, using method of enzymatic combined chemical demulsification process by adding Bacillus licheniformis protease (pH 9~12) during emulsion from enzyme-assisted aqueous extraction of pumpkin seed oil. According to single factor experiment and response surface methodology, the best processes for enzymatic demulsification were: volume ratio of water to emulsion 0.9∶1 (mL/g), dosage of enzyme 3 078 U/g, hydrolysis temperature 51 ℃, hydrolysis time 2.5 h, and the demulsification rate of the verification experiment was 88.39%. The effect of adjusting the pH on emulsion stability and demulsification rate …

The Optimal Quantity Of Cut Tobacco Rolling Back Calculating Model For Cigarette Machine Based On Its Feature And The Principle Of Cigarette Processing, Xiang Hu, He Xiaoqiang, Wang Long, Zou Yusheng, Liu Geyi, Yang Tao, Li Shaochen

Food and Machinery

In order to find out the optimal quantity of cut tobacco rolling back for cigarette machine, a model was built according to cigarette features, ecreteur specifications and the track of cut tobacco adsorbed specifications based on the principle of cigarette processing. The quantity of tobacco rolling back which calculated by this model could be appropriate through application cases, and this quantity of tobacco rolling back could provide the enough cut tobacco for cigarette. Moreover, it also could reduce the cigarette dust content and promote the quality of cigarette. The method calculating the quantity of cut tobacco rolling back promoted by …

Antonini, Virginia (Fa 1221), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1221. Student paper titled “Moonshining” in which Virginia Antonini details the process of distilling moonshine from harvest to bottling. Antonini describes the equipment used to produce moonshine and includes several stories told by her informant, a man only referred to as “Jim,” about his methods and various run-ins with the law. The author also includes her mother’s wine recipe and additional “home brew” stories.

Acidulant Effect On Greening, Reducing Capacity, And Tryptophan Fluorescence Of Sunflower Butter Cookie Dough During Refrigerated Storage, Joele Tsopkeng Atonfack, Zeynep Akyol Ataman, Lilian M. Were

Food Science Faculty Articles and Research

BACKGROUND: Sunflower seed derived butter can be a source of protein and phenolic antioxidants in refrigerated dough. Chlorogenic quinone-amino acid induced greening can however occur at alkaline pH, which could result in less bioavailable conjugated phenol-amino acids. Acidulants were tested as potential anti-greening ingredients in refrigerated chemically leavened cookie dough. Effect of refrigerated storage time, leavening agents and acidulants on tryptophan fluorescence (»ex=280nm, »em=300-500), color (hunter LAB), reducing capacity (DPPH and Folin-Ciocalteu reagent reducing capacity/FCRC), and hydroxycinnamic acids were measured.

RESULTS: The pH range of acidified doughs was 4.83–6.98 compared to 7.65- 9.18 in nonacidified leavened doughs after 24 days. …

Determinants Factors And The Strategies Of Improving Thermostability Of Thermophilic Α-Amylase, Li Caiming, Chen Shuangdi, Gu Zhengbiao, Hong Yan, Cheng Li, Li Zhaofeng

Food and Machinery

This review clarified the microbial origin and properties of thermophilic α-amylase, and analyzed eight factors affecting their thermostability. The strategies to improve the thermostability of thermophilic α-amylase were proposed, which provided a reference for improving the thermostability technology of thermophilic α-amylase.

Effect Of Enzymatic Glycosylation Modification On Partial Structural And Rheological Properties Of Zein, Qu Yue, Wang Xiaojie, Liu Xiaolan, Cong Wansuo

Food and Machinery

In order to improve the bioavailability of zein, which was modified by using the microbial transglutaminase and chitosan. Effects of the enzymatic glycosylation modification on the partial structural and rheological properties of zein were studied. Compared to original zein, the free sulfhydryl groups of the glycosylated zein decreased by 32.37 μmoL/g, the denaturation temperature and the denaturation enthalpy of the glycosylated zein increased by 11 ℃ and 72.3 J/g, respectively. These results suggest that thermal stability of the zein was increased by enzymatic glycosylation reaction.At shearing rate ranging from 1 to 100 s^-1, the dispersions of zein and …

Extraction Of Soybean Oil Body Based On Soymilk Model System, Tian Qiying, Hua Yufei, Chen Yeming, Kong Xiangzhen, Zhang Caimeng, Wang Jing

Food and Machinery

In order to study the volatile flavor of soymilk, a soymilk simulation system with soybean oil body as substrate was constructed, The effects of different pH on the components, particle size and flavor of soybean oil body extracted from soybean milk were studied in the oil body extraction process. The results showed that when the extraction pH increased from 7 to 11, the content of oil body protein decreased by 38.40%, the neutral fat content increased by 7.26%, and the phospholipid content decreased by 49.31%. The oil particle size decreased gradually by 89.2 nm and tended to be stable. Volatile …

Study On Replacement Of Nitrite By Peony Extract And Lactic Acid Bacteria In Low-Temperature Emulsion Sausage, Yuan Ling, Zhuge Bin, Yu Sida, Zong Hong, Lu Xinyao

Food and Machinery

The effects of peony extracts and lactobacillus fermentation broth as nitrite substitute were investigated on color, texture characteristics, lipid-oxidation, microbiological properties and flavor of low-temperature emulsion sausages. The results showed that 0.3% peony extracts and 3% lactobacillus fermentation broth could replace two-thirds of dosage of sodium nitrite in low-temperature emulsion sausages, and its redness value (a^*) and the degree of fat oxidation were similar to the effect of sausage with 150 mg/kg sodium nitrite, which could maintain good texture characteristics of the sausage. In addition, the total bacteria number of sausage containing peony extract and lactobacillus fermentation broth …

Study On Edible Quality And Protein Stability Of Beef And Goat In Shaanxi Province, Wei Yanchao, Cao Jianxin, Liu Manshun, Liu Yongfeng

Food and Machinery

The differences were studied including color, tenderness, pH, protein degradation, and other indicators of beef and mutton at the best slaughter ages of cattle and sheep and the high and low-grade parts of the meat. Samples of longissimus dorsi (YH, NH) and abdominal muscles (YL, NL) of post-mortem Qinchuan beef and horizontal goat meat were taken for determination of pH, color, shear, sarcoplasmic and myofibrillar proteins, the solubility and degradation polymerization conditions. The results shown that the pH value of YL was significantly higher than that of YH (P＜0.05), there was no significant difference between the two parts of beef …