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Full-Text Articles in Food Processing

Effects Of Sweetness Inhibitor On Quality And Preservation Of Low-Sweet Cake, Wang Yongjun, Huang Min, Dong Qingliang, Zheng Jianxian Jun 2017

Effects Of Sweetness Inhibitor On Quality And Preservation Of Low-Sweet Cake, Wang Yongjun, Huang Min, Dong Qingliang, Zheng Jianxian

Food and Machinery

The comprehensive sensory of the cake was discussed in this paper, which was affected by the amount of sweetness inhibitor, the amount of caster sugar and the amount of rice bran oil. Based on the single factor experiment, the response surface method was used to optimize the best technological formula, and it was determined as follows: the amount of sweetness inhibitor 0.18‰, the amount of caster sugar 33.15%, and the amount of ice bran oil 15.49%.

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Influence Of Soaking And Millet/Water Ratio On Microwave-Convective Drying Characteristics And Quality Of Cooked Millet Under The Constant Temperature, Wang Yingqiang, Wen Jianhua, Liu Aiqing, Zhao Hongxia, Yangwen Xian, Yang Feng Jun 2017

Influence Of Soaking And Millet/Water Ratio On Microwave-Convective Drying Characteristics And Quality Of Cooked Millet Under The Constant Temperature, Wang Yingqiang, Wen Jianhua, Liu Aiqing, Zhao Hongxia, Yangwen Xian, Yang Feng

Food and Machinery

In this study, the cooked millet was dried using microwave-convective drying under the constant temperature and the effect of soaking and millet/water ratio before pressure cooking millet on the drying kinetics and quality of dried millet were investigated. The results showed that the whole drying process was controlled by diffusion and characterized by two stage falling rate drying. The moisture content during millet drying was predicted by the experienced Henderson and Pabis modle (R2>0.971 4) and the effective moisture diffusivity calculated by Fick's law of diffusion was in the range of 3.30×10-7 m2/s to 5.03×10 …

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Study On Performance Of Different Specifications Of Acetate Tow For Medium Fine Cigarette, Gao Mingqi, Gu Liang, Li Mingzhe, Meng Yang, Tian Haiying, Zhang Zhan, Yang Jinchu, Ji Peng, Dong Yanjuan, Feng Xiaomin Jun 2017

Study On Performance Of Different Specifications Of Acetate Tow For Medium Fine Cigarette, Gao Mingqi, Gu Liang, Li Mingzhe, Meng Yang, Tian Haiying, Zhang Zhan, Yang Jinchu, Ji Peng, Dong Yanjuan, Feng Xiaomin

Food and Machinery

In order to provide more reference for design and development of materials of the medium fine cigarette (φ=7.0 mm), different typical specifications of acetate tow of medium fine filter rods were selected, and forming ability of different specifications of acetate tow was evaluated, and then the forming ability characteristic curves were also given. Fine filter rods with different pressure drop were prepared from different specifications of acetate tows, and were made into medium fine cigarettes, the filtration ability of fine filter rods with different specifications of acetate tows were investigated by using nicotine as the target material. The results showed …

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Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs), Shen Changxuan, Wang Xiujun, Zhu Longhui, Huang Shan, Liu Jiahui, Yin Shuang, Tian Duo Jun 2017

Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs), Shen Changxuan, Wang Xiujun, Zhu Longhui, Huang Shan, Liu Jiahui, Yin Shuang, Tian Duo

Food and Machinery

For developing complex microbial inoculants of fermented chilli and improving production efficiency of fermented industry, the ability of produce acid, acid fastness, salt tolerance and safety of bacterial strains which were separated and identified from natural fermented chilli were determined. And Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis were chosen to be alternatives for complex microbial inoculants. The best formula, obtained by experiment of inoculating ratios and majorization of ferment’s condition, were: the proportion of volume of Lactobacillus plantarumLactococcus lactisBacillus subtilis=141, the quantity of inoculation 6%, the time of fermentation 66 h, the concentration of salt 4%. It was showed that …

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Optimization Of Spray Drying Process Of Dateplum Persimmon Powder By Response Surface Methodology, Qiao Xiaoquan, Ren Guangyue, Duan Xu, Zhang Ledao Jun 2017

Optimization Of Spray Drying Process Of Dateplum Persimmon Powder By Response Surface Methodology, Qiao Xiaoquan, Ren Guangyue, Duan Xu, Zhang Ledao

Food and Machinery

In order to improve the drying effect of Dateplum persimmon powder through enzymatic hydrolysis followed by spray drying. The results showed that the total soluble solids contents of dateplum persimmon hydrolysate was 65.89%, when the hydrolysis was performed using 0.2% multi-enzyme(pectinase and cellulase) for 90 min at 45 ℃ and initial pH 4.5; after preconcentration to 16%, the hydrolysate was spray dried at an air-inlet temperature of 176 ℃, under adding the amount of gum Arabic of 53% and feed rate of 818 mL/h, resulting in a powder yield of 26.89% with water content smaller than 5%, and high suitability …

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Current Situation And Development Strategies Of Freshwater Fish Processing Industry In Hunan Province, Xu Simin, Li Zhao, Wang Jianhui, Huang Shouen, Liu Yongle, Wang Faxiang, Li Xianghong, Yu Jian Jun 2017

Current Situation And Development Strategies Of Freshwater Fish Processing Industry In Hunan Province, Xu Simin, Li Zhao, Wang Jianhui, Huang Shouen, Liu Yongle, Wang Faxiang, Li Xianghong, Yu Jian

Food and Machinery

This paper discussed the current status of processing about freshwater aquaculture in Hunan province. The problems existing in processing was analyzed, which aims to find out the critical problem restricting the development of the aquaculture industry in Hunan Province. Then, some constructive suggestions were put forward to improving processing qualities of fishery resources to meet the consumers’ demands for the diversification of freshwater fish products and increasing the competitiveness of fishery in Hunan Province so as to promote freshwater aquaculture healthy and sustainable development.

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Study On Theindustrial Standardization Management Mode Of The Local Special Food In Tourist Areas, Zhu Fang Jun 2017

Study On Theindustrial Standardization Management Mode Of The Local Special Food In Tourist Areas, Zhu Fang

Food and Machinery

Focusing on the uneven qualities of current local special foods in tourist areas, propose to take the industrial development of local special food as source, combine multi-departments, and excavate local special food culture, to establish a standard system and protection/management mechanism of local special food. Create the industrialization chain of local special food, form a food management chain with local characteristics, improve the management mode of local special foods, to find new economic increasing points for local catering service industry and special foods and, and provid a new way for the development of local tourism.

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Effects Of Compound Additives On Mass Transfer Kinetics And Myofibrillar Protein Of Rabbit Meat During Curing, Zhang Weiyue, Xia Yangyi, Hou Baihui, Su Yan, Li Hongjun Jun 2017

Effects Of Compound Additives On Mass Transfer Kinetics And Myofibrillar Protein Of Rabbit Meat During Curing, Zhang Weiyue, Xia Yangyi, Hou Baihui, Su Yan, Li Hongjun

Food and Machinery

The effects of five different compound additives were analyzed, including salt solution(control group), salt + sodium nitrite(Y), salt + sodium nitrite+ spice(YY), salt + sodium nitrite+ spice + phosphate(YL), salt + sodium nitrite + spice + phosphate + seasoner(YW) on the mass transfer kinetics and the change of myofibrillar protein during wet-curing. Results: compound additives affected the changes of water content(△Mwt), salt content(△MNaClt), total weight(△M0t), but the difference was not significant(P>0.05). The compound additives decreased difussion value of rabbit meat, and Y got the lowest value(9.63×10-10 m2/s). …

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Effect Of Controlled Atmosphere On Preservation And Freshness Storage Of Broccoli, Huang Yufei, Qiao Yongjing, Liu Chenxia, Zhu Zhongnan Jun 2017

Effect Of Controlled Atmosphere On Preservation And Freshness Storage Of Broccoli, Huang Yufei, Qiao Yongjing, Liu Chenxia, Zhu Zhongnan

Food and Machinery

This research studied the effect of O2/CO2 controlled atmosphere on quality indicators in the "Hanxiu" broccoli in (0.0±0.5) ℃.The results showed that the O2/CO2 controlled atmosphere could keep the water content , the soluble solids content, VC content and chlorophyll content of broccoli, and effectively restrain the increase of the malondialdehyde content. Meanwhile, it also decreased the activity of PPO, maintained the activity of POD. It was concluded that O2/CO2 controlled atmosphere could keep the quality of broccoli during the period of storage ,and delay the aging rate. In the …

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Sustainability Assessment Of U.S. Beef Production Systems, Greg Thoma, Ben Putman, Marty Matlock, Jennie Popp, Leah English Jun 2017

Sustainability Assessment Of U.S. Beef Production Systems, Greg Thoma, Ben Putman, Marty Matlock, Jennie Popp, Leah English

Food Systems

With increasing public concern and awareness of agricultural sustainability issues, comprehensive methodologies such as life cycle assessment are required to benchmark the beef industry and identify areas of opportunity for continuous improvement. To that end, the Beef Checkoff completed a retrospective sustainability assessment benchmark in 2013 by using Eco-efficiency analysis to compare the years 2005 and 2011. At the time of the analysis, the methodology used was the most up-to-date and comprehensive – indeed the analysis remains one of the only complete cradle-to-grave assessments of the U.S. beef industry. In 2015, a further refined version of the Eco-efficiency analysis was …

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The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman Jun 2017

The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman

Master's Theses

In addition to proving an excellent source of nutrients, eggs are used in the food, cosmetic, and biotechnology industries for their rheological and bioactive properties. Much of the potential for the added value is in individual components of the egg, rather than the whole egg. At low speed centrifugation, yolk separates into two distinct fractions—granules and plasma. It is becoming increasingly popular in the industry to remove the plasma fraction of the egg yolk to use for its livetins, particularly immunoglobulin Y, leaving behind a granule by-product (“yellow cake”). Previous research has shown potential added-value from the granule fraction, especially …

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Study On Isolation And Identification Of Reducing Citric Acid Strains, Zhang Duo, Mao Yong, Mao Jian, Liu Shuangping, Zhou Zhilei May 2017

Study On Isolation And Identification Of Reducing Citric Acid Strains, Zhang Duo, Mao Yong, Mao Jian, Liu Shuangping, Zhou Zhilei

Food and Machinery

In order to screen the strains which have the capability of reducing the citric acid, 15 strains of yeasts were isolated from the materials of waste water and waste residue. The waste water and residue were collected in the citric acid factory. The yeasts were screened based on the capability of fermenting the citric acid. It was found that the 5 strains had good capability of reducing the citric acid. They could reduce at least 70% citric acid of the culture medium after 5 d fermentation. The 5 strains were tested the stress resistance of ethanol. The strain NS2 and …

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Effects Of Endophytic Bacteria On Citral Production In Cymbopogon Citratus (Dc.) Stapf, Liu Qian, Yan Jindong, Xu Ting, Li Yan, Zhu Yonghua May 2017

Effects Of Endophytic Bacteria On Citral Production In Cymbopogon Citratus (Dc.) Stapf, Liu Qian, Yan Jindong, Xu Ting, Li Yan, Zhu Yonghua

Food and Machinery

The existence of endophytes significantly contributes to plant health and metabolism, however, the effects of endophytes on the volatile organic compounds (VOCs) metabolism of aromatic plant Cymbopogon citratus are still unclear. In this study, the endophytic bacteria from C. citratus grown at different seasons were isolated, and a dominant endophytic bacterium Bacillus sp. CcLf-2 was identified, with a fragrance-producing property. After seasonal analysis of the VOCs of C. citratus by headspace gas chromatography-mass spectrometry, found that the abundance pattern of CcLf-2 had a similar trend with the emission profile of citral, the primary and valuable composition of VOCs, in C. …

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Application Of High Producing Β-Glucosidase Lactic Acid Bacteria In Raisin Sourdough Bread, Qian Chao, Yang Wendan, Zhang Binle, Zhuang Jin, Xu Yan, Huang Weining, Li Ning, Filip Arnaut May 2017

Application Of High Producing Β-Glucosidase Lactic Acid Bacteria In Raisin Sourdough Bread, Qian Chao, Yang Wendan, Zhang Binle, Zhuang Jin, Xu Yan, Huang Weining, Li Ning, Filip Arnaut

Food and Machinery

Three high producing β-glucosidase lactic acid bacteria strains were isolated and screened from Qu by eseulin plate colored method combining enzyme activity test, then identified by 16S rDNA. The screened bacteria with highest enzyme activity was used in raisin sourdough fermentation and bread making. After that, the aroma of the bread was analyzed by GC-MS as well as sensory evaluation. The results showed that among the 125 isolated lactic acid bacteria, there were 28 strains which produce β-glucosidase. Three strains showed high enzyme-producing ability, they were identified as Lactobacillus harbinensis (M12, M24) and Pediococcus pentosaceus (J28). M12, which appeared the …

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Structure Determination On A New Acetyl Flavonoid Glycoside In Seeds Of Camellia Semiserrata Chi. By Nmr Spectroscopy, Cao Qingming, Lan Fang, Wang Weijie, Bao Liyuan, Zhong Haiyan May 2017

Structure Determination On A New Acetyl Flavonoid Glycoside In Seeds Of Camellia Semiserrata Chi. By Nmr Spectroscopy, Cao Qingming, Lan Fang, Wang Weijie, Bao Liyuan, Zhong Haiyan

Food and Machinery

A high-purity compound was extracted by solvent extraction, liquid-liquid separation, silica gel chromatography and high-performance liquid semi-preparative chromatography by using seeds of Camellia semiserrata Chi. as raw materials. The compound was identified as kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)- 2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside, an acetyl flavonoid glycoside, by physical and chemical properties, mass spectrometry and nuclear magnetic resonance. Two-dimensional nuclear magnetic resonance (2D-NMR) techniques including H-H COSY, HSQC, HMBC and TOCSY were used to affiliate its 1H and 13C NMR chemical shift and explain the structure.

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Morphological And Molecular Identification Of Four Groups Desert Green Algae, Qelbinur Eyit, Aishanjian G, Nurgul Rahman May 2017

Morphological And Molecular Identification Of Four Groups Desert Green Algae, Qelbinur Eyit, Aishanjian G, Nurgul Rahman

Food and Machinery

Four groups of algas, isolated from the Taklimakan desert, were identified by morphological characters in this study. The pH effect of the growth of algae is analyzed according to the growth curve, and the phylogenetic tree was pictured. It shows that the group a belongs to the oval algae, and group b, c and d belong to the spherical algae. The optimum suitable pH values for the group a desert algae was 6.0, 8.0 for the group b and d; the same value of original BG-11 for the group c. Four representative strains of desert algae gene sequences were identified …

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Effects Of Curdlan On The Freeze-Thaw Stability Of Myosin Gel, Wang Peisen, Li Qianru, Jiang Wentao, Miao Song, Zhang Longtao, Zheng Baodong May 2017

Effects Of Curdlan On The Freeze-Thaw Stability Of Myosin Gel, Wang Peisen, Li Qianru, Jiang Wentao, Miao Song, Zhang Longtao, Zheng Baodong

Food and Machinery

In order to investigate the effects and mechanization of curdlan on the free-thaw stability of surimi, gel strength and water holding capacity of myosin gel model in freeze-thaw cycles were observed. The intermolecular force, water distribution and microstructure were determined by LF-NMR, FT-IR and SEM respectively. The result showed that 1% curdlan increased the gel strength and water holding capacity and alleviated the reduction of gel strength and water holding capacity during freezing and thawing cycle. The addition of curdlan strengthened the hydrogen bonding inter myosin，which led to the formation of a compact three-dimensional network structure of myosin gel. Moreover, …

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Mechanism Of Texture Influenced By Xanthan Gum On Soy Protein Bar Model System, Wu Yuting, Zhou Peng, Li Juan, Liu Changshu, Wang Sai May 2017

Mechanism Of Texture Influenced By Xanthan Gum On Soy Protein Bar Model System, Wu Yuting, Zhou Peng, Li Juan, Liu Changshu, Wang Sai

Food and Machinery

Soy protein bar model system was normally multicompo-nent and thermodynamically unstable and its hardness was increased significantly in the early stage of storage. Xanthan gum is a kind of hydrocolloid with high viscosity and water holding capacity, and it is widely used in food industry as quality improver. This study aimed to evaluate the influence of xanthan gam on texture of soy protein bar model system. The changes in texture, microstructure and T2 relaxation time of soy protein bar model systems with or without xanthan gum were observed through texture analyzer, confocal laser scanning microscopy (CLSM), scanning electronic microscopy …

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Preparation And Characterization Of Corn Nano-Starch By Screw Extrusion, Chen Qijie, Dong Xufang, Zhou Liling, Zheng Xueming, Wang Jianhui May 2017

Preparation And Characterization Of Corn Nano-Starch By Screw Extrusion, Chen Qijie, Dong Xufang, Zhou Liling, Zheng Xueming, Wang Jianhui

Food and Machinery

Nano-starch has many characteristics, such as the small particle size, large specific surface area，nanometric size effects and nano enhancement. In this study, the corn nano-starch was prepared by a double screw extrusion with six cylinders and the morphology, crystalline property and rheological properties of nano-starch were also characterized. The results showed that the D50 particle size of corn nano-starch was reached to 225.8 nm when the dosage of glycerol was 20%, the dosage of glyoxal was 2.0% under the condition of screw speed was 160 r/min and the second to sixth cylinder temperature is 80, 100, 110, 115, 120 …

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Correlation Analysis Between Chemical Composition And Quality Characteristics Of Puer Ripe Tea, Bai Xiaoli, Zhang Jianyong, Jiang Heyuan, Li Changwen, Zhang Chenxia May 2017

Correlation Analysis Between Chemical Composition And Quality Characteristics Of Puer Ripe Tea, Bai Xiaoli, Zhang Jianyong, Jiang Heyuan, Li Changwen, Zhang Chenxia

Food and Machinery

The correlation between eleven chemical composition and sensory properties of fifty Puer ripe tea was studied. The data analyses with principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The results showed that quality characteristics were positively related with water extract, total sugar, tea polysaccharides, tea polyphenol, amino acid and tea pigment; negatively related with water content, total ash, pH, crude fiber and caffeine.

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Dynamic Changes Of Nutrational And Functional Ingredients During Germination Of Quinoa, Huang Jin, Qin Likang, Shi Qingnan, Wen Anyan May 2017

Dynamic Changes Of Nutrational And Functional Ingredients During Germination Of Quinoa, Huang Jin, Qin Likang, Shi Qingnan, Wen Anyan

Food and Machinery

The changes of bud length, germination rate, protein, amino acid, crude fat, starch, ash content, total flavonoids, total polyphenols, γ-aminobutyric acid and saponin content were investigatedduring the period of sprouting. The rate of germination could reach 80% after 24 hours. There was a decreasing tendency on the content of protein, total ash and total starch, while the crude fat content displayed a trend of increasing, and the variation were 64%, 41%, 49% and 28% respectively. The composition of amino acids had no obvious change, but the proportion of total essential amino acids (TEAA) to total content of amino acids (TAA) …

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Effects Of Organic Selenium And Linseed Oil Supplementation On Myofibrillar Protein And Quality Of Frankfurters, Tang Xinyue, Zhang Wenbin, Jiang Jiang, Yang Ruijin, Hua Xiao, Zhao Wei May 2017

Effects Of Organic Selenium And Linseed Oil Supplementation On Myofibrillar Protein And Quality Of Frankfurters, Tang Xinyue, Zhang Wenbin, Jiang Jiang, Yang Ruijin, Hua Xiao, Zhao Wei

Food and Machinery

Crossed pigs were fed a control diet (with 0.3 mg/kg sodium selenite+1.5% soybean oil) or organic selenium diets (0.3 mg/kg Se-Yeast +1.5% soybean oil or linseed oil, 0.5 mg/kg Se-Yeast+1.5% soybean diet) to investigate the effects on selenium deposition in loin muscle, fatty acid profile, properties of myofibrillar and processed meat products. The organic diets increased muscular selenium content up to 54% (P<0.05) compared to the control diet. Linseed oil supplemented in the pig diet improved n-6/n-3 ratio, the solubility and gelatin strength of myofribrillar (P<0.05), without affecting the microstructure and sensory characters of Frankfurters. The high level of organic selenium supplementation inhibited the lipid oxidation of Frankfurters from d 7 to d 12. Hence, dietary organic selenium and linseed oil supplementation have some enhancement in Se-enriched meat production and processing.

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Siroulation And Application On Vacuum Far-Infrared Radiation Drying Of Lily Based On Weibull Distribution Function, Huang Jing, Zhu Wenxue, Liu Yunhong, Luo Lei May 2017

Siroulation And Application On Vacuum Far-Infrared Radiation Drying Of Lily Based On Weibull Distribution Function, Huang Jing, Zhu Wenxue, Liu Yunhong, Luo Lei

Food and Machinery

To research the influence factors of each parameter in the Weibull distribution function, with lily at different infrared radiation heater’s temperature, different pressure of drying chamber and different thickness of materials being taken as subjects, Weibull distribution function was used to simulate and analyze the dynamic curve of lily. The results showed that Weibull distribution function could simulate the vacuum far-infrared drying process well (R2=0.995 3～0.999 7 ); the size parameter α of the model was significantly correlated with the infrared radiation heater’s temperature (P＜0.01). The scale parameter β of the model was related to the pressure of …

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The Content Change Of Exogenous Maillard Reaction Intermediates During Cigarette Processing And Its Improving Effect On Aromas, Gan Xuewen, Wang Guangyao, Deng Shibin, Zhang Chunhui, Cui Heping, Liu Shuguang, Yu Jingyang, Cheng Tao, Zhang Xiaoming May 2017

The Content Change Of Exogenous Maillard Reaction Intermediates During Cigarette Processing And Its Improving Effect On Aromas, Gan Xuewen, Wang Guangyao, Deng Shibin, Zhang Chunhui, Cui Heping, Liu Shuguang, Yu Jingyang, Cheng Tao, Zhang Xiaoming

Food and Machinery

Maillard reaction intermediates are important aromatic precursor substances in cigarettes, which can reconcile smoke and improve the taste of tobacco. In this study, Maillard reaction intermediate of Heyns rearrangement product was prepared by using fructose and phenylalanine as raw material, and then being added to tobacco. The analysis method of exogenous HRP was studied. The optimal extraction conditions of HRP were determined as follows: methanol as the extraction solvent, solvent/solid ratio of 201 (mL/g), the extraction temperature of 25 ℃, and the extraction time of 40 min. The extraction efficiency reached 95% in the conditions above. The HRP in the …

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Detection Of God Activity During The Germination Of Aspergillus Niger Spores By Electrochemical Method, Liu Yangru, Li Zhonghai, Ren Jiali May 2017

Detection Of God Activity During The Germination Of Aspergillus Niger Spores By Electrochemical Method, Liu Yangru, Li Zhonghai, Ren Jiali

Food and Machinery

In this study, the electrochemical cyclic voltammetry method was developed for the determination of activity of glucose oxidase. The ferrocene methanol was introducing as the redox probes on cyclic voltammetry, using glassy carbon electrode as working electrode, saturated calomel electrode as reference electrode, platinum wire electrode as the counter electrode and the peak current value of different enzyme activity was required . There was a linear relationship between the peak current in enzyme concentration of 1.282～2.377 U/mL with the correlation coefficient as 0.998, the detection limit as 1.282 U/mL. The enzyme activity of spores from dormancy to germination was detected …

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Determination Of Lead In Table Salt By Using Internal Standard Method And Standard Addition Method Of Icp-Ms, Zhu Ying, Fu Wenwen, Yao Xiaofan May 2017

Determination Of Lead In Table Salt By Using Internal Standard Method And Standard Addition Method Of Icp-Ms, Zhu Ying, Fu Wenwen, Yao Xiaofan

Food and Machinery

Rhodium (103Rh) was used as internal standard substance, and the recovery rates of lead in samples with different salt concentration of 4%, 8%, 12%, 16% were determined by using internal standard correction method and standard addition method of Inductively Coupled Plasma Mass Spectrometry(ICP-MS). The experimental results show that: When determined by internal standard correction method, as the table salt sample’s concentration increased from 4% to 20%, the recovery rates of the internal standard reduced from 54.8% to 5.1%, and the recovery rates of lead in high, medium and low standard addition samples with different concentration gradients of table …

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Study On Dynamic Suction Resistance Of Cigarette During Combustion, Liu Huan, Wang Le, Hu Shaodong, Yang Jinchu, Li Bin May 2017

Study On Dynamic Suction Resistance Of Cigarette During Combustion, Liu Huan, Wang Le, Hu Shaodong, Yang Jinchu, Li Bin

Food and Machinery

In order to study the changes and the influencing factors of dynamic suction resistance during cigarette combustion, selecting 3R4F as the experimental samples and building the calculation methods for dynamic suction resistance investigated the change of dynamic suction resistance with the position of the combustion line during the combustion. Analyzed the effects of tobacco density, different suction conditions and different suction modes on the dynamic suction resistance of cigarette. Conclusions can be drawn as the following: the dynamic suction resistance of cigarette was increasing first, then decreasing and stabilizing with the position of combustion line, and then increasing; the parts …

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A Method For Dark Dna Components Detection In Meat And Productions By Multiplex-Real-Time Fluorescence Pcr, Lin Lin, Chen Guopei, He Yongsheng, Yang Guowu, Lai Xintian May 2017

A Method For Dark Dna Components Detection In Meat And Productions By Multiplex-Real-Time Fluorescence Pcr, Lin Lin, Chen Guopei, He Yongsheng, Yang Guowu, Lai Xintian

Food and Machinery

The Cairina moschata DNA component can not be detected by the current duck DNA component detection methods. By downloading Cairina moschata,and Anas platyrhynchos domestica and similar species 12S rDNA sequences and compareing them by using Clustal X2 software to find a specific sequence, a pair of universal primers and two individual specific probes were designed based on the sequence, which construct specific detect Cairina moschata and Anas platyrhynchos domestica DNA components real-time PCR system. This detection system can detect as low as 0.1% adulteration. Results: Using this detection system can detect Cairina moschata and Anas platyrhynchos domestica DNA components from …

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Determination Of Pindone In Meat Product By Gc-Ms, He Yan, Xu Wenyang, Sun Guifang, Zhou Xingwang, Tang Wanli May 2017

Determination Of Pindone In Meat Product By Gc-Ms, He Yan, Xu Wenyang, Sun Guifang, Zhou Xingwang, Tang Wanli

Food and Machinery

To establish a GC-MS method for determination of pindone in meat products. The effects of ways of extraction and purification on the recovery have been studied. The samples were extracted by acetone and (hexane 11) with dSPE purified column. GC-MS was used for determination by EI. The average recoveries were in the range of 81%～89% at spiked levels of 0.5～5.0 mg/kg. The relative standard deviation of the methods were 3.0%～8.4%, and the limit of quantification reached 0.005 mg/kg which meet the requirement of technical parameters for analysis with fast and simple determination and high sensitivity.

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Investigation On The Performance For The Heat Pump Two-Effect Direct Contact Membrane Distillation System, Liu Ronghui, Chen Dong, Xie Jihong, Yan Zanyang, Peng Yuelian May 2017

Investigation On The Performance For The Heat Pump Two-Effect Direct Contact Membrane Distillation System, Liu Ronghui, Chen Dong, Xie Jihong, Yan Zanyang, Peng Yuelian

Food and Machinery

The experimental heat pump two-effect direct contact membrane distillation system was developed, and its performance was alsostudied systematically. The results showed that the device could concentrate thermal-sensible liquid under low temperature at atmospheric pressure and run under setting conditions by regulating the auxiliary cooler. The membrane flux and thermal efficiency could be greatly increased with the increasing of material temperature. Under the influence of the combined effect of the membrane component thermal efficiency and the heat pump coefficient, the gained output ratio could achieve 1.58 at 66 ℃.

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