Open Access. Powered by Scholars. Published by Universities.®

Food Processing Commons™

Open Access. Powered by Scholars. Published by Universities.®

Discipline
Institution
Keyword
Publication Year
Publication
Publication Type
File Type

Articles 3721 - 3750 of 5782

Full-Text Articles in Food Processing

Study On The Ultrasonic-Assisted Extraction Process Of Fructus Schizandrae Oil And The Hepatic Protection Effect, Wang Xiaoning, Hao Jing, Liu Zichen, Yan Mengru, Zhang Cunlao Jan 2018

Study On The Ultrasonic-Assisted Extraction Process Of Fructus Schizandrae Oil And The Hepatic Protection Effect, Wang Xiaoning, Hao Jing, Liu Zichen, Yan Mengru, Zhang Cunlao

Food and Machinery

Using the extraction yield of Fructus Schisandrae seed oil as an index, the ultrasonic extraction process of it was optimized by single factor and orthogonal design. HPLC was used to analyze the content of schizandrin A, B, and schisandrin in the seeds. The mice liver injuried model was established by administration with CCl4 and the contents of GSH, MDA and SOD in mice liver tissue were determined. HE staining was used to observe the pathological changes of liver. The results showed that the optimum process was as follows: the extraction solvent was n-hexane with the ratio of solid to …

Go to article

Effects Of Soybean Peptide And Taurine Compound Powder On Anti Fatigue Ability In Mice, Yang Xiao, Wang Tian, Liu Chang, Huang Ying Jan 2018

Effects Of Soybean Peptide And Taurine Compound Powder On Anti Fatigue Ability In Mice, Yang Xiao, Wang Tian, Liu Chang, Huang Ying

Food and Machinery

It showed that soybean peptides and taurine had good anti-fatigue effects. In order to explore the function of soybean peptide and taurine compound powder (SPT) on relieving fatigue and the interaction between them, the SPT Compound powder was used to test the SPF KM mice, and groups high, medium and low doses and a distilled water blank control fed for continuous 30 days were set. The experiments of loaded swimming, blood lactic acid, serum urea, liver glycogen determinations were then detected. The results showed that with the increase of the dosage, the loaded swimming time increased significantly. However, the area …

Go to article

Research Of Composition And Antioxidant Activity Of Different Solvent Extracts From Termitomyces Albuminosus, Li Minghong, Ligua Nhao, Piaosho Uhuan, Cui Fushun Jan 2018

Research Of Composition And Antioxidant Activity Of Different Solvent Extracts From Termitomyces Albuminosus, Li Minghong, Ligua Nhao, Piaosho Uhuan, Cui Fushun

Food and Machinery

This paper studied composition and antioxidant activity of different solvent extracts from Termitomyces albuminosus. The total flavonoids, total phenols, ergosterol and adenosine of eight kinds of different polar solvents extracts were determined by spectrophotometer and liquid chromatography. In addition, measured the antioxidant activity by scavenging DPPH·, ABTS+·, hydroxyl radical, total antioxidant and total reduction ability. Extracts in distilled water had the highest rate of the yield; contained the highest content of total phenolics and adenosine in different sovlents; the highest content of ergosterol was in methanol extract. Distilled water and methanol had better scavenging free radicals in different polar solvents. …

Go to article

Effect Of Hydrogen Peroxide On Decolorization Of Polysaccharide From Red Dragon Fruit Peel And Its Antibacterial Activity, Fang Xiaohui, Dan Demiao, Qian Shiquan, Lu Zhaoxin Jan 2018

Effect Of Hydrogen Peroxide On Decolorization Of Polysaccharide From Red Dragon Fruit Peel And Its Antibacterial Activity, Fang Xiaohui, Dan Demiao, Qian Shiquan, Lu Zhaoxin

Food and Machinery

The hydrogen peroxide decolorization process of polysaccharide extracted from red dragon fruit peel was investigated in this study. The effects of the hydrogen peroxide concentration, the decolorization temperature and the decolorization time on the decolorization rate were studied. The optimum conditions were obtained by response surface methodology. Moreover, the antibacterial activity of the polysaccharide was also investigated. The results showed that the optimum hydrogen peroxide decolorization conditions were the hydrogen peroxide concentration of 4.3%, decolorized at 62 ℃ for 109 min. Under these conditions, the decoloriza-tion rate and the retention rate of the red dragon fruit peel polysaccharide were 88.17% …

Go to article

Study On Bioactive Components And Antioxidant, Antibacterial Activities Of Atractylodes Macrocephala Koidz Grown In Qimen, Wu Yongxiang, Jiang Haitao, Cui Peng, Fang Jianxin, Wang Weidong, Hu Changyu Jan 2018

Study On Bioactive Components And Antioxidant, Antibacterial Activities Of Atractylodes Macrocephala Koidz Grown In Qimen, Wu Yongxiang, Jiang Haitao, Cui Peng, Fang Jianxin, Wang Weidong, Hu Changyu

Food and Machinery

The total contents of phenolics and flavonoids and the relativeantioxidant and antibacterial activities in different polarity fractions from Atractylodes macrocephala Koidz grown in Qimen (Qi Baizhu) were evaluated. The correlation between total phenolic, flavonoid contents and the antioxidant activities were analyzed. The main constituents of methanol crude extract were identified by gas chromatography-mass spectrometry (GC-MS). The results showed that there were significant differences in the contents of total phenolics and flavonoids, antioxidant and antibacterial activities among different polarity fractions including n-hexane, dichloromethane, ethyl acetate, n-butanol and water fractions (P<0.05). The ethyl acetate fraction had the highest contents of total phenolics \[(139.45±0.19) mg TA/g\] and total flavonoids \[(21.28±2.28) mg QE/g\]. Moreover, it exhibited the strongest reducing power \[(38.95±1.66) mg Vc/g\], ABTS radical scavenging ability \[(302.42±7.51) mg Vc/g\], and DPPH radical scavenging ability \[(51.61±2.59) mg Vc/g\]. The contents of total phenolics and flavonoids demonstrated significant correlations with antioxidant activity (P<0.05). The methanol extract, n-hexane and dichloromethane fractions exerted potent inhibitory effects on E. coli, S. aureus, B. subtilis and P. aeruginos. Hexane fraction presented the best antibacterial effect, and its minimum inhibitory concentration against four common bacterial strains was 1 mg/mL. The methanol crude extract was analyzed by GC-MS, and eighteen compounds were identified, including phenols, alcohols, alkenes and esters, and the major constituents were found to be 3,3'-diamino-4,4'-dihydroxybiphenyl (33.47%), β-eudesmol (28.33%), β-guaiene (5.91%), and 3,3,5,6,7-pentame -thyl-2H-inden-1-one (4.70%).

Go to article

Application Progress Of 3d Printing Technology In Food Industry From Patent Application, Lai Yanna, Ma Shun, Li Ying, Bai Pan Jan 2018

Application Progress Of 3d Printing Technology In Food Industry From Patent Application, Lai Yanna, Ma Shun, Li Ying, Bai Pan

Food and Machinery

From the perspective of patent application, analyzes the trend of patent application in 3D printing field of food industry in China and abroad, and mainly analyzes the applicants, legal status, application direction and the like of the patent application in China in order to find the problems and challenges while using 3D printing technology in food processing，for promoting the development and application of 3D printing technology in food industry in China.

Go to article

Review Of Anti-Inflammatory Activities Of Sterol Substances In Edible Fungi, Zuo Yuanyuan, Ren Jiali, Li Zhonghai Jan 2018

Review Of Anti-Inflammatory Activities Of Sterol Substances In Edible Fungi, Zuo Yuanyuan, Ren Jiali, Li Zhonghai

Food and Machinery

In the recent years, the research of screening anti-inflammatories in natural products has become more and more intensive, among which the edible fungi are being in focus due to their wide distribution and abundant secondary metabolites, showing good biological activity in many aspects. In order to providing a reference for the future research, the present review reported the material extraction, determination, isolation and purification of sterol compounds with anti-inflammatory activity in edible fungi as well as the research methods and mechanism of anti-inflammatory action.

Go to article

Research Progress On The Pulsed Electric Field Applied To Apple Juice Processing, Jiang Bao Jan 2018

Research Progress On The Pulsed Electric Field Applied To Apple Juice Processing, Jiang Bao

Food and Machinery

On the basis of the analysis of the effects of PEF on apple micro-morphological characteristics, sterilization and enzyme inactivation efficacy, the latest process in effects of PEF on quality of apple juice, and existing problems was reviewed. Moreover, the future research direction of it was also prospected, providing the better application of PEF in the future apple juice processing.

Go to article

Optimization On Process Of High Resistant Starch Of Coix Lachryma-Jobi Flour Modified By Ultra-High-Pressure And Its Physicochemical Properties, Xiao Zhiyong Jan 2018

Optimization On Process Of High Resistant Starch Of Coix Lachryma-Jobi Flour Modified By Ultra-High-Pressure And Its Physicochemical Properties, Xiao Zhiyong

Food and Machinery

Coix seed powder was modified by ultra-high pressure, and studied the physicochemical properties after modification. Based on single factor tests, the concentration of Coix Lachryma-jobi flour, pH, pressure, pressure-holding and aging time were optimized by orthogonal test to improve the yield of Coix Lachryma-jobi resistant starch. The optimized conditions were as followed: Coix Lachryma-jobi flour content 20%, pressure 600 MPa, pH 6.0, ageing time 36 h, pressure-holding time 15 min, and the yield was 17.26%. The modified Coix seed powder not only improved 90% yield of resistant starch in Coix Lachryma-jobi, but also improved the freeze-thaw stability, coagulation and solubility …

Go to article

Study On Processing Technology Of Red Adzuki Bean Paste And Flow Distribution Of Nutritional And Functional Components, Cheng Nan, Qin Likang, Xie Chunzhi Jan 2018

Study On Processing Technology Of Red Adzuki Bean Paste And Flow Distribution Of Nutritional And Functional Components, Cheng Nan, Qin Likang, Xie Chunzhi

Food and Machinery

Based on water absorption and bean paste rate (dry matter), the soaking and cooking process of red adzuki bean were optimized. Then, the dynamic changes of main nutritional and functional components during the process were tracked. The results showed that the water absorption of red adzuki bean was the highest (94.67±1.29)% under the soaking temperature of 45 ℃ and soaking time of 12 h. The bean paste rate was the highest (65.69±0.68)% to be cooked at 110 ℃ for 40 min with a solid-to-solvent ratio (soaked red adzuki bean:water) of 12 (g/mL). The nutritional and functional components of red adzuki …

Go to article

The Raw Material Ratio And Quality Evaluation Of Poria Cocos Compound Nutrition Powder, Li Xueqin, Qin Likang, Zhang Xiujun Jan 2018

The Raw Material Ratio And Quality Evaluation Of Poria Cocos Compound Nutrition Powder, Li Xueqin, Qin Likang, Zhang Xiujun

Food and Machinery

Through mixing Poria cocos with adlay, red rice and broken rice by 10%, 20%, 30% and 40% respectively, a Poria cocos compound nutrition powder with efficacy of both food and medicine was developed. The changes of dispersibility property and sensory were evaluated. The results showed that, under the condition of adding Poria cocos by 20%, the dispersibility properties including gelatinization degree, extrusion degree, water solubility index (WSI), water absorption index (WAI), viscosity, nasogastric feeding liquidity, dispersion time, dispersion stability time, and sensory index were relatively better among the three kinds of nutrition powder, in which water soluble polysaccharide of poria …

Go to article

Change Of The Component Of Flavor In The Processing Of Sansui Plasma Duck, Zhang Qin, Wangxiu Jun, Tian Duo Jan 2018

Change Of The Component Of Flavor In The Processing Of Sansui Plasma Duck, Zhang Qin, Wangxiu Jun, Tian Duo

Food and Machinery

The volatile flavor compounds in the duck meat of Guizhou Sansui in different processing stages were identified and classified by gas chromatography mass spectrometry combined with headspace solid phase microextraction （HS-SPME-GC-MS）. The results showed that SPME could be an effective tool of volatiles’ absorption of them and 59, 57, 56, 58, and 78 compounds were identified from the meat of the raw ,pre-cooking, pickling, and fried ducks, and the finished products respectively, most of which were aldehydes, hydrocarbons and terpenoids. The content change of aldehydes was increased and then decreased, and reaching the maximum in pre-cooking step. The contents of …

Go to article

Effect Of Different Drying Methods On Quality Of Stichopus Japonicas, Zhang Fanwei, Zhang Xiaoyan, Li Shaoping, Li Xinjie, Han Yafen, Cao Youfu Jan 2018

Effect Of Different Drying Methods On Quality Of Stichopus Japonicas, Zhang Fanwei, Zhang Xiaoyan, Li Shaoping, Li Xinjie, Han Yafen, Cao Youfu

Food and Machinery

In order to find the properties of dry stichopus japonicas processed by different methods, this study applied Air-drying(AD), Microwave-drying(MD), Vacuum Freeze-drying(VFD) and Microwave Vacuum Freeze-drying(MVFD) for Stichopus japonicas drying, and the four methods were compared and analyzed in quality of dried products, drying rate and energy consumption. Result: In terms of quality of dried products: Stichopus japonicas processed by AD and MD contained less acid mucopolysaccharide than those processed by VFD and MVFD. Different methods had distinct influence on sensory quality of the products. The products processed by VFD got the best sensory quality and scored 8.6 points. Meanwhile, it …

Go to article

Comparative Study Of The Effects Of Different Extractants On The Detection Of Imidaclothiz Residue In Tea, Li Qing, Guo Mingyi, Liang Jun, Yuan Xiao, Li Lijun, Cao Xiaoyan Jan 2018

Comparative Study Of The Effects Of Different Extractants On The Detection Of Imidaclothiz Residue In Tea, Li Qing, Guo Mingyi, Liang Jun, Yuan Xiao, Li Lijun, Cao Xiaoyan

Food and Machinery

Imidaclothiz residue in tea was determined by high performance liquid chromatography (HPLC), using different extractants including hexane, acetonitrile, acetone, hexane-acetonitrile（vv=11）, acetonitrile-acetone（vv=11） and hexane-ethyl acetate（vv=11）. The results indicate that all the extractants displayed excellent extraction capability of imidaclothiz residue in tea and insignificant interference on the accuracy. Under the optimized extraction volume (20 mL), the recovery rates were 82.3%～100.7%, 85.8%～101.1%, 85.9%～95.2%, 82.3%～101.3%, 82.4%～100.5%, 88.6%～102.3%, with the relative standard deviations are less than 10%, respectively. Moreover, mixed solvent showed improved extraction capability and the highest extraction capability and promoted stability were approached by using hexane-ethyl acetate （11）as coextractants.

Go to article

Extraction And Purification Of Flavonoids In Radish Seed Meal, Zhu Haixia, Zhang Xiaofang, Gao Yang, Ding Yana Jan 2018

Extraction And Purification Of Flavonoids In Radish Seed Meal, Zhu Haixia, Zhang Xiaofang, Gao Yang, Ding Yana

Food and Machinery

The flavones in radish seed meal were extracted by hot water method combined with ultrasonic extraction, and the relative ingredients were then desaccharided and deproteinized. The results showed as follows. Under the best condition of liquid ratio 115 (g/mL), with the ultrasonic treatment for 10 min at power 550 W, the radish seed meal medium yellow ketone leaching rate was 1.90%. As for the desaccharidization using alcohol sinking method, the optimal processing parameters are concluded as follows: ethanol concentration was 85%, the flavonoid extract ethanol volume ratio of 13.5, extracted for 4 h. Under this condition, the polysaccharide removal rate …

Go to article

Research Progress On Processing Technology, Chemical And Microbial Contamination Of Edible Areca Nut, Deng Jianyang, Li Hao, Jiang Xuewei, Yao Li, Xu Yantao, Lu Keqiang Jan 2018

Research Progress On Processing Technology, Chemical And Microbial Contamination Of Edible Areca Nut, Deng Jianyang, Li Hao, Jiang Xuewei, Yao Li, Xu Yantao, Lu Keqiang

Food and Machinery

The main technology, the development trend and the risks of chemical and microbial contaminationof edible arecanutwere dicussed in this paper. At the same time, it elaborated the current research status of quality and safety control technology in its processing. Furthermore, the research focus of edible arecanut processing technology in the future was pointed out.

Go to article

The Study On The Enzymatic Hydrolysis Process On Chicken Bone Paste With Double Enzyme Combination, Ding Xiaoyan, Zhang Wen, Ni Li, Liu Zhibin Jan 2018

The Study On The Enzymatic Hydrolysis Process On Chicken Bone Paste With Double Enzyme Combination, Ding Xiaoyan, Zhang Wen, Ni Li, Liu Zhibin

Food and Machinery

Chicken bone contains plenty of various nutrition, however the efficiency of direct use is relatively low. The enzymatic hydrolysis with protease can significantly increase the efficiency. In the present study, an enzymatic hydrolysis process on chicken bone paste with double-enzyme combination was developed. By the orthogonal test analysis, the optimal process parameters were as follows. The amounts of the neutral protease and Flavourzyme complex flavored enzyme was 0.75% and 1.50%, respectively, and the substrate concentration was 5%, hydrolyzed at was 50 ℃ and pH 8.5 for 2.5 h. Under these conditions, degree of hydrolysis (DH) and nitrogen recovery of the …

Go to article

Food Insecurity: United States, Courtney Handzel Jan 2018

Food Insecurity: United States, Courtney Handzel

Global Issues in Public Health

Food insecurity is a global issue and has caused struggles to millions of people, specifically in the United States. This environmental issue involves not having the resources to obtain adequate food supply. The economic and social influences that affect food insecurity leave vulnerable populations, such as low-income families and minority races, at a greater disadvantage. This issue causes serious health complications to arise too, the most common being diabetes. The increased risk of diabetes due to food insecurity has been studied on several occasions and the results all show the correlation, lack of food security increases the risk of diabetes. …

Go to article

The Effects Of Chitosan On Resveratrol-Loaded Zein Nanoparticles, Brian Sohn Jan 2018

The Effects Of Chitosan On Resveratrol-Loaded Zein Nanoparticles, Brian Sohn

Undergraduate Research Symposium Posters

Resveratrol is a naturally occurring polyphenolic compound showing health benefits, including anti-carcinogenic, anti-microbial, anti-HIV/AIDS, neuro-protective, and cardio-protective activities. It has been proposed as a promising dietary supplement or functional ingredient in foods to lower the prevalence of many chronic diseases. However, due to the molecule’s chemical instability, low bioavailability, and poor water solubility, its application was vastly limited. Therefore, extensive research has been conducted regarding microencapsulation of resveratrol. In this study, resveratrol was double encapsulated with zein, a prolamine protein found in maize, and chitosan, a hydrophilic, linear polysaccharide derived from chitin via a deacetylation reaction. Due to their biocompatible, …

Go to article

Towards A Healthier Chocolate Formula Which Is Rich In Polyphenols And Low In Fat, Lakmani Tharaka Galaniha Jan 2018

Towards A Healthier Chocolate Formula Which Is Rich In Polyphenols And Low In Fat, Lakmani Tharaka Galaniha

Theses and Dissertations--Nutrition and Food Systems

Chocolate is a food that is craved by many in the world and healthy chocolates have become a current topic in the healthy eating trend. The healthiness of a chocolate depends mainly on the polyphenol, fat and sugar contents. Although the literature serves several interventions to reduce the fat content and total calorie content of chocolates, it does not provide many interventions that consider both improving the polyphenol and reducing the fat content simultaneously. Considering this gap in the literature, this research project sought to develop a chocolate that is both low in fat and high in polyphenol content, without …

Go to article

Lignocellulosic Biorefineries In Europe: Current State And Prospects, Amit Jaiswal, Shady Hassan, Gwilym A. Williams Jan 2018

Lignocellulosic Biorefineries In Europe: Current State And Prospects, Amit Jaiswal, Shady Hassan, Gwilym A. Williams

Articles

In 2012, the European Bioeconomy strategy was launched, defining the bioeconomy as "the 33 production of renewable biological resources and the conversion of these resources and waste 34 streams into value added products". This strategy and its action plans increased the turnover 35 of the total bioeconomy in the EU from 2.09 trillion Euro in 2008 to 2.29 trillion in 2015 .

Go to article

Changes In Enzymatic Activities And Functionality Of Whole Wheat Flour Due To Steaming Of Wheat Kernels, Rachana Poudel, Devin J. Rose Jan 2018

Changes In Enzymatic Activities And Functionality Of Whole Wheat Flour Due To Steaming Of Wheat Kernels, Rachana Poudel, Devin J. Rose

Department of Food Science and Technology: Faculty Publications

The effects of steaming wheat kernels on lipolytic degradation of resulting whole flour was studied by quantifying enzyme activities and lipid degradation products during storage. Lipase, lipoxygenase, polyphenol oxidase, and peroxidase activities were decreased by up to 81%, 63%, 22%, and 34%, respectively, as the time of steaming increased up to 90 s. Steaming had no effect on starch and gluten properties. Upon storage free fatty acids decreased with respect to time of steaming. Time of steaming did not affect lipid oxidation in flour; however, total carbonyls produced in dough made from stored flour were decreased with the increase in …

Go to article

Study On Relationship Of Quaity Between Wheat Quality And Fresh Noodles, Deng Hang, Zhou Wenhua, Li Lihua Dec 2017

Study On Relationship Of Quaity Between Wheat Quality And Fresh Noodles, Deng Hang, Zhou Wenhua, Li Lihua

Food and Machinery

In this study, five different varieties of Chinese wheats: “Jimai 22”, “Yannong 19”, “Yannong 5158”, “Aikang 58”, “Lunxuan 988” from the main producing area in China: Shanxi, Anhui and Henan were selected. The main physical and chemical characters, such as the content of protein, ash, starch, et al, as well as the farinograph property of flour milled by those five different varieties of wheats, were described, and the sensory evaluation and textural properties (TPA) of fresh noodle made from those flour were determined. The correlation between wheat quality and farinograph property and quality of fresh noodles were all analyzed. The …

Go to article

Study On Micronization Of Spi Emulsions By Ultrasonication And Microfluidization Techniques, Feng Lili, Wu Xue, Huang Zhigang, Yu Jian Dec 2017

Study On Micronization Of Spi Emulsions By Ultrasonication And Microfluidization Techniques, Feng Lili, Wu Xue, Huang Zhigang, Yu Jian

Food and Machinery

The purpose of the study was to produce soy protein isolate(SPI) micro emulsion droplet by ultrasonication and microfluidization Techniques. The changes of SPI emulsion temperature, average droplet diameter and size distribution were observed. The distribution curve of SPI droplet processed by ultrasonication has two peaks and that of SPI droplet processed by microfluidization has single peak. The results indicate that the SPI emulsion processed by high pressure is more homogeneous. The capability of reducing size by ultrasonic process (1 200 W) is very limited, and the SPI emulsion tends to agglomerate after a long time of ultrasonic process. Microfluidization (microseconds, …

Go to article

Structural Characterization And Antioxiant, Moisture-Absording And Moisture-Retention Properties Of Polysaccharides Of Sophora Japonica L., Li Caixia, Zheng Xue, Gao Haining, Zhang Yong Dec 2017

Structural Characterization And Antioxiant, Moisture-Absording And Moisture-Retention Properties Of Polysaccharides Of Sophora Japonica L., Li Caixia, Zheng Xue, Gao Haining, Zhang Yong

Food and Machinery

The polysaccharides from the seeds and peel of Sophora japonica L. were extracted respectively by double enzymes, The basic structure of polysaccharides were identified by using infrared spectroscopy,and antioxidant activity, moisture absorption and retention capacities of polysaccharides were evaluated. The results indicated that the polysaccharides extraction yield of Sophora japonica L. seeds and peel were 11.6% and 24.7% respectively. The IR spectrum indicated peel and seed polysaccharides had typical characteristic absorption peaks of polysaccharides and pyran ring structure, seed polysaccharides contained a-glycosidic bonds, peel polysaccharides contained α and β glycosidic bonds.The radical scavenging experiment showed that two different polysaccharides of …

Go to article

Study On Correlation Between Texture Characteristics And Sound Insulation Coefficient Of Bread, Liang Yi, Feng Tao, Zhang Zihan, Wang Jie, Wang Jing Dec 2017

Study On Correlation Between Texture Characteristics And Sound Insulation Coefficient Of Bread, Liang Yi, Feng Tao, Zhang Zihan, Wang Jie, Wang Jing

Food and Machinery

The texture parameters and sound insulation coefficients of the whole wheat bread and white bread were measured according to the difference of the standing time, and the least squares regression analysis was carried out according to the maximum Pearson coefficient of sound insulation coefficients. The results showed that the hardness, elasticity, adhesion and chewiness of whole wheat bread were linear with the sound insulation coefficient of specific frequency. However, no significant linear relationship was found in the studies on the white bread.

Go to article

Study On Correlation Between Sound Of Breaking And Crispness Of Potato Chips, Zhang Zihan, Feng Tao, Liang Yi, Feng Lili, Wang Jing Dec 2017

Study On Correlation Between Sound Of Breaking And Crispness Of Potato Chips, Zhang Zihan, Feng Tao, Liang Yi, Feng Lili, Wang Jing

Food and Machinery

The hardness and crispness of potato chips were tested by texture analyzer in the present study. Moreover, the fractured acoustic signals were collected to analyze the relationship between the crispness of potato chips and the acoustic characteristics, and the acoustic rating of physical properties were evaluated. The relationship between the hardness crispness and flexibility of three different potato chips and their acoustic characteristics were investigated. The results showed that the more crispness of potato chips had, their hardness and toughness were lower, and the sound of breaking was louder. However, no significant linear correlation were found between the characteristics.

Go to article

The Kinetics Of Microwave Drying Ginger Based On The Volatile Detection, Xu Wanxiu, Li Jing, Li Zhenfeng, Zhu Guanyu, Song Chunfang, Zhang Junsheng Dec 2017

The Kinetics Of Microwave Drying Ginger Based On The Volatile Detection, Xu Wanxiu, Li Jing, Li Zhenfeng, Zhu Guanyu, Song Chunfang, Zhang Junsheng

Food and Machinery

The online volatile changes of the ginger on drying process and drying characteristics were analyzed at the four constant drying temperature, 50, 60, 70, 80 ℃, respectively. The volatile emission intensity and quality of the corresponding drying temperature was compared to find out a better drying condition. It was found thatd the drying temperature at 60 ℃ could preserve preferred volatile best and avoid burning occurrence. Moreover, the color difference and rehydration ratio were olso found better.

Go to article

Quality Indifferent Degrees Of Softness Of Pickles And Itsprincipal Components Analysis Of Volatiles, Huang Shenglan, Du Muyin, Zhou Xianrong, Tang Yanyan, Li Yuzhu, Long Mou, Yu Lihong Dec 2017

Quality Indifferent Degrees Of Softness Of Pickles And Itsprincipal Components Analysis Of Volatiles, Huang Shenglan, Du Muyin, Zhou Xianrong, Tang Yanyan, Li Yuzhu, Long Mou, Yu Lihong

Food and Machinery

Taking softened radish pickles as research object, the present study explored the differences in physicochemical property and flavor substance of normal pickles and pickles with different softness, determined the flavor and analyzed the main ingredients of pickles with eadspace solid-phase microextraction-gas chromate graphy-mass spectrometry, HS-SPME-GC-MS. The experimental results showed that the acidity and salinity of softened pickles were higher than those of normal pickles. The texture index, sensory evaluation of normal pickles were all better than softened pickles, and the 4 kinds of pickles were all yellowish green. 41, 32, 37 and 30 volatile ingredients were detected in normal pickles …

Go to article

Analysis And Comparison On Solid Ispersion Performance Of Dandelion Chlorogenic Acid, Li Yan, Wang Jie, Cao Keke, Wang Zhanggui, Wang Di Dec 2017

Analysis And Comparison On Solid Ispersion Performance Of Dandelion Chlorogenic Acid, Li Yan, Wang Jie, Cao Keke, Wang Zhanggui, Wang Di

Food and Machinery

To use the solid dispersion method that could improve the dissolution rate of chlorogenic acid.With the factor experiment design, chlorogenic acid solid was mixed with PVPK30 and PEG4000 respectively, with the feed auxiliary ratio of 12, 14, 16, 18. The finished product of solid dispersion prepared by four types of mixture ratio were compared in the vitro solubility, cumulative dissolution and stability, and the optimal mixture ratio was analyzed by SEM. The experiment showed that chlorogenic acid solid dispersion could be prepared by mixture ratio of 14, with PVPK30 as carrier. Compared with crude drugs, in vitro solubility and dissolution …

Go to article

First Prev Next Last