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Articles 4201 - 4230 of 5782

Full-Text Articles in Food Processing

Research On The Compression Molding Technology Of The Pu Vacuum Sucker For The Automatic Line Of Packing Food, Duan Xianyong, Han Zhongguan, Niu Li, Zheng Guibin Mar 2017

Research On The Compression Molding Technology Of The Pu Vacuum Sucker For The Automatic Line Of Packing Food, Duan Xianyong, Han Zhongguan, Niu Li, Zheng Guibin

Food and Machinery

A PU vacuum sucker manufacturing process for the automatic production line of packing food was introduced in this study, and its difficulty in manufacturing process was also analyzed. Therefore, and develops a porous sheet soft colloidal pressure molding solution was developed. The UG software was used to build a model on the base and a small core of concave cavity, and then it was equipped with a high precision CNC engraving and milling machine. It adopted a hierarchical and subregional milling methods of the cavity milling, depth contour machining, and specifying the cutting region to ensure the position accuracy of …

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Study On The Difference Of Characteristic Biogenic Amines In Grass And Silver Carp Fillets During Cold Storage, Wang Xiu, Li Zongquan, Liu Yongle, Wang Jianhui, Chen Qi, Li Xianghong, Wang Faxiang, Yu Jian Mar 2017

Study On The Difference Of Characteristic Biogenic Amines In Grass And Silver Carp Fillets During Cold Storage, Wang Xiu, Li Zongquan, Liu Yongle, Wang Jianhui, Chen Qi, Li Xianghong, Wang Faxiang, Yu Jian

Food and Machinery

In order to investigate the change of biogenic amines, and the correlation between quality indices and characteristics of biogenic amines, the change of pH, TVB-N, TVC, sensory evaluation and biogenic amines of grass carp and silver carp fillets during cold storage at 4 ℃ were detected. The results showed that TVB-N and TVC increased with the cold storage time; phenethylamine, putrescine, tyramine and the total biogenic amines of grass carp and silver carp fillets changed obviously. All kinds of biogenic amines of grass carp and silver carp fillets significantly changed at the 10th and 8th day. Significant differences …

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Preparation And Antimicrobial Activity Of Oregano Essential Oil And Resveratrol Emulsion, Li Qunying, Liao Hongmei, Fang Zheng, Liang Li Mar 2017

Preparation And Antimicrobial Activity Of Oregano Essential Oil And Resveratrol Emulsion, Li Qunying, Liao Hongmei, Fang Zheng, Liang Li

Food and Machinery

Emulsions were prepared with sodium caseinate as emulsifier, inulin and gum Arabic as stabilizer, oregano essential oil as oil phase embedding resveratrol, to avoid the shortage of strong aromatic odor of oregano essential oil, low solubility of resveratrol and poor stability of them. Antimicrobial activities of oregano essential oil (OEO), resveratrol, OEO-resveratrol and their emulsions against Salmonella typhimurium as well as antimicrobial effects during storage at 4 ℃ and 25 ℃ were investigated. Application in fresh cut cabbages was also preliminarily studied. The results showed that OEO and resveratrol had a synergistic inhibition effect on S. typhimurium, and 2.0% inulin …

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Effects Of Different Heating Temperature Of Sous Vide On Preservation Quality Of Catfish, Tang Bin, Zhang Min, Feng Liping, She Wanwan Mar 2017

Effects Of Different Heating Temperature Of Sous Vide On Preservation Quality Of Catfish, Tang Bin, Zhang Min, Feng Liping, She Wanwan

Food and Machinery

The Sous Vide technology at different center temperature conditions (core temperatures were 60, 70, and 80℃, respectively, heated for 5 min) on the preservation qualities of catfish during refrigerated storage (3 ℃+1 ℃) was studied to provide theoretical basis for the application of Vide Sous technology in the preservation of fish. The results showed that, compared with the control group, the drip loss and pH of catfish increased significantly (P＜0.05) in the Sous Vide treatments. Moreove, a high fat oxidation level was maintained during the refrigerated storage (P＜0.05). The L* value of color in three groups treated with Sous …

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Mechanism Research On Inhibition Of Fresh-Noodle Retrogradation By Polysaccharides Food Additives, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang Mar 2017

Mechanism Research On Inhibition Of Fresh-Noodle Retrogradation By Polysaccharides Food Additives, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang

Food and Machinery

This study investigated the effects of the adding amount of three different Hydrophilic polysaccharide and storage time on the thermodynamic behaviorof thefresh wet noodle starch. By using differential scanning calorimetry (DSC), Avrami equation and Hyperchem 8.0 software, we analyzed both aging kinetic equation and molecular structure model of fresh wet noodle which were addedthree different Hydrophilic polysaccharideGuar gum, Carrageenan and Konjac Glucomannan. Meanwhile, build a equation of retrogradation kinetics and build a conformation design which inter react between polysaccharide and starch. Results showed that the temperature range（T01～Tc1) of the pasting of the polysaccharide and fresh-noodle system …

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Effect Of Led Light Treatment On Coloration Of Ethephon-Degreened Mandarin Fruit, Deng Lili, Yuan Ziyi, Yin Baofeng, Ren Shuying, Li Siping, Yao Shixiang, Zeng Kaifang Mar 2017

Effect Of Led Light Treatment On Coloration Of Ethephon-Degreened Mandarin Fruit, Deng Lili, Yuan Ziyi, Yin Baofeng, Ren Shuying, Li Siping, Yao Shixiang, Zeng Kaifang

Food and Machinery

The effect of light emitting diode (LED) light irradiation on the rind and pulp color of ethephon-degreened mandarin fruits was investigated in this study. The effects of LED light wavelength, treatment time and the intensity of the light on the coloration of mandarin fruit were all taken into consideration. LED light treatments can effectively improve the color index, the chromatographic parameters (a*, b*, a*/b* and C*) and the carotenoid content of ethephon-degreened mandarin fruit, and reduced the H* value, the chlorophyll a and chlorophyll b content. Blue LED light irradiated fruit had a better degreening rate and color index. Ethephon-degreened …

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Optimization Of Drying Technology For High Moisture Corn In The Huang Huai Valley, Zhang Dexin, Yang Qingxun, Liu Yanfang Mar 2017

Optimization Of Drying Technology For High Moisture Corn In The Huang Huai Valley, Zhang Dexin, Yang Qingxun, Liu Yanfang

Food and Machinery

According to the current national grain storage technology standard as the basis, combined with the local ecological environment of stored grain and the situation of the grain. Using the method of accurate detection of water, reasonable layout of ventilation network, mechanical ventilation, moisture balance daocang precipitation, By optimizing the experimental, solve the excessive drying of the grain in specific drying process, ventilation precipitation process and bottleneck phenomenon caused by drying effect got decreased and grain heap each part of the moisture gradient is large. For other grain ecological zones and other varieties of grain drying and provide reference.

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Extraction Process Optimization And Anticancer Activity Of Maize Yellow Pigment, Yu Hui, Liu Meijia, Liu Jianli, Cao Xiangyu Mar 2017

Extraction Process Optimization And Anticancer Activity Of Maize Yellow Pigment, Yu Hui, Liu Meijia, Liu Jianli, Cao Xiangyu

Food and Machinery

Objective: To study the best preparation technology of maize yellow pigment by ultrasonic assisted with enzymatic method, and the inhibitory effect of them on the growth of human gastric cancer cells (BGC-823). Methods: The optimum conditions of maize yellow pigment were extracted by ultrasonic assisted with enzymatic method by single factor and response surface experiments. The inhibition of maize yellow pigment on BGC-823 cells was detected by morphological observation and MTT assay to evaluate the antitumor activity. Results: the maize yellow pigment best extraction condition of ultrasonic with enzymatic method is: enzyme activity 10 000 U/g, ultrasonic power 400 W, …

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Extraction Of Polysaccharide From Gleditsia Japonic.Miq And Its Antibacterial Activities, Gao Jie, Dong Wenbin, Wang Yong, Wang Yan Mar 2017

Extraction Of Polysaccharide From Gleditsia Japonic.Miq And Its Antibacterial Activities, Gao Jie, Dong Wenbin, Wang Yong, Wang Yan

Food and Machinery

The polysaccharide in Gleditsia japonic.miq was researched. Based on the single factor level determination, the major factors including liquid/material ratio, extraction temperature and time were investigated by response surface analysis, and then its antibacterial activity was studied by filter paper diffusion method. The results showed that the optimum technology condition were using liquid/material at 50 mL/g, extracted at 65 ℃ for 80 min. Under these conditions, the yield of polysaccharide was (31.52±0.54) %. Furthermore, when the concentration of polysaccharide was 100 mg/mL, the antibacterial activity was in this order, S.typhimurium＜Escherichia coli＜Bacillus cereus＜Bacillus subtilis＜Staphylococcus aureus, and the minimal inhibitory concentrations of …

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Study On Ultrasonic-Enzyme Combined Extraction And Antioxidant Activity Of Anthocyanins From Purple Sweet Potato By Response Surface Methodology, Xu Ying, Fan Fan, Yin Pengtao, Dong Mei Mar 2017

Study On Ultrasonic-Enzyme Combined Extraction And Antioxidant Activity Of Anthocyanins From Purple Sweet Potato By Response Surface Methodology, Xu Ying, Fan Fan, Yin Pengtao, Dong Mei

Food and Machinery

The anthocyanins were extracted from purple sweet potato (PSP) tuber. Influencing factors of ultrasonic-enzyme combined extraction of anthocyanins were studied by single factor experiments. On the basis of this, the extraction process was optimized by three factors and three levels of response surface analysis method, using yield rate as response value. The optimal process parameters of the extraction process were: extraction temperature 60 ℃, extraction time 35 min, liquid to solid ratio 361（mL/g）. Under these conditions, the yield of anthocyanins from purple sweet potato was 2.003 mg/g. The results showed that the determination of reducing power of purple sweet potato …

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The Studies Onactivities Of Extracts From Angelica Keiskei Using Different Polar Solvents, Zhu Fang, Wei Wanli, Du Ying, Chen Ting, Zhou Qingdi, Liao Liling Mar 2017

The Studies Onactivities Of Extracts From Angelica Keiskei Using Different Polar Solvents, Zhu Fang, Wei Wanli, Du Ying, Chen Ting, Zhou Qingdi, Liao Liling

Food and Machinery

In order to compare the activities of different extracts using several polar fractions of extracts from Angelica Keiskei, the crude extracts were adsorbed by HPD-600 macroporous resin, and 50% ethanol eluents were collected as products. The products were separated into three different polar solvents for extracting, i.e., ethyl acetate fraction, n-butanol fraction and aqueous fraction, and extracted by organic solvents of different polarities based on liquids-liquids extracting method. Moreover, the contents of total phenolic and flavonoid in different extracts were determined, and then the activities on scavenging DPPH, ABTS radical, ferric-reducing power and inhibiting to α-glucosidase were also studied. The …

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Separation Of Procyanidin From Grape Seed By Aqueous Two-Phase System, Zhang Xifeng, Cheng Guang, He Qian, Zhang Fenqin, Luo Guanghong Mar 2017

Separation Of Procyanidin From Grape Seed By Aqueous Two-Phase System, Zhang Xifeng, Cheng Guang, He Qian, Zhang Fenqin, Luo Guanghong

Food and Machinery

Procyanidin from grape seed were separated and purified by the aqueous phase two-extraction. Aqueous two-phase extraction systems, differently assisted extraction methods and the extraction strategies were firstly studied. The best extractions of procyanidin by aqueous two-phase system were investigated based on orthogonal experimental design. The results showed that, in the aqueous two-phase extraction system of ethanol and (NH4)2SO4, the extraction method was the microwave-assisted extraction, i.e., Ethanol, water, and compounded by microwave treatment, as well as (NH4)2SO4 were added. It was found that the best extraction conditions were 30%(w/w) …

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Optimizationon Preparation Technology Of Highland Barley Enzymolysis Liquid Suitble For Probiotic Fermentation, Wan Ping, Yi Xiaocheng, Deng Juan, Huang Lihua Mar 2017

Optimizationon Preparation Technology Of Highland Barley Enzymolysis Liquid Suitble For Probiotic Fermentation, Wan Ping, Yi Xiaocheng, Deng Juan, Huang Lihua

Food and Machinery

The program warming method was applied to carry out the enzymatic hydrolysis of highland barley. The response surface methodology was used to optimize the enzymatic hydrolysis process of probiotic fermented barley with the reducing sugar content as the response value. The result indicated that the optimal conditions could be gotten: with the ratio of solid to liquid 115(g/mL) to dissolve highland barley powder, pasting and cooling to 45 ℃, addition of 8.9 U/g α-amylase, 2.0% glucoamylase, 3.5% bromelain, incubating for 20 min and then heating to 60 ℃, incubating for saccharification to the iodine test showing colorless, getting highland barley …

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Influence Of Vaccinated Lactobacillus On Quality Of Pickled Mustard, Meng Fanbo, Zhang Wanping, Wu Kangyun Mar 2017

Influence Of Vaccinated Lactobacillus On Quality Of Pickled Mustard, Meng Fanbo, Zhang Wanping, Wu Kangyun

Food and Machinery

The effect of vaccinated lactobacillus on content of total acids and nitrite in pickled mustard vaccinated L. rhamnosus, L. acidophilus, L. fermentum and their combination was detected in this paper. The influence of fermentation by inoculating the optimal strain combination on content of amino acids and volatile flavor compounds was performed as well. The content of total acid and nitrite in pickled mustard vaccinated a strain combination(L. rhamnosusL. acidophilusL. fermentum=111) showed the optimum results. It was found that the vaccinated fermentation was superior to the nature fermentation based on kinds and content of amino acids while those of volatile flavor …

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Quality Comparison Of Rhodomyrtus Tomemtosa’S Powder By Vacuum Freeze Drying And Spray Drying, Tang Hui, Zhong Ruimin, Ma Jingkui, Guo Honghui, Liu Yongji Mar 2017

Quality Comparison Of Rhodomyrtus Tomemtosa’S Powder By Vacuum Freeze Drying And Spray Drying, Tang Hui, Zhong Ruimin, Ma Jingkui, Guo Honghui, Liu Yongji

Food and Machinery

The effects of vacuum freeze-drying and spray-drying on the quality of Rhodomyrtus tomemtosa’s powder were compared in this study. The Analytical Hierar-chy Process（AHP） fuzzy mathematics method was used to evaluate the sensory indexes of the two kinds of drying methods, and the correlations between the sensory indexes and physicochemical properties was analyzed. The results showed that the total sugar, reducing sugar, total acid and anthocyanin content of Rhodomyrtus tomemtosa’powder produced by vacuum freeze-drying and the flowability and solubility of powder were better than those obtained by spray drying. However, the samples prepared by spray drying moisture content was lower, the …

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Study On Influencing Factors Of Equilibrium Moisture Content Of Reconstituted Tobacco, Wang Xunjian, Zhong Fang, Chen Maoshen, Tian Hailong, Zhang Jiashu Mar 2017

Study On Influencing Factors Of Equilibrium Moisture Content Of Reconstituted Tobacco, Wang Xunjian, Zhong Fang, Chen Maoshen, Tian Hailong, Zhang Jiashu

Food and Machinery

The moisture content of reconstituted tobacco (RT) and moisture content in mainstream smoke can influence its physical properties, processing characteristics, combustion, flavor and sensory quality. There were plenty of studies on equilibrium moisture content (EMC) of natural tobacco, but there was a lack of system study on EMC of RT. To solve the problem, the physical structure, chemical components of RT were determined, and then the correlation between them and EMC was established by simple correlation analysis ofSPSS. Correlation analysis showed that remarkable negative correlation was found between EMC and the content of calcium carbonate, ash, but the potassium, chlorine, …

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Research Progress Of Gluten-Free Rice Bread, Wang Li, Wu Tong, Yi Cuiping, Qian Haifeng, Zhang Hui, Qi Xiguang Mar 2017

Research Progress Of Gluten-Free Rice Bread, Wang Li, Wu Tong, Yi Cuiping, Qian Haifeng, Zhang Hui, Qi Xiguang

Food and Machinery

Gluten-free rice bread is made from rice, yeast, water, and some other ingredients, which is one of the foods for gluten allergy customer. Without the gluten in it, the rice bread dough could not form firm network, and the quality of rice bread is poor. Recently, researches were focused on improving the process or adding with extra additives to improve its quality. The standard of gluten-free rice bread and its materials were introduced in this paper. Moreover, the researches about rice bread were also introduced.

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Progress Of Study On Extraction Methods Of Environmental Microbial Dna, Yang Jing, Zhang Jing, Zou Wei, Zhao Xingxiu, Zhao Changqing Mar 2017

Progress Of Study On Extraction Methods Of Environmental Microbial Dna, Yang Jing, Zhang Jing, Zou Wei, Zhao Xingxiu, Zhao Changqing

Food and Machinery

Environmental microbial DNA extraction is the foundation of microbial community research by molecular biology techniques, and its structural integrity and the purity of DNA extracted is directly related to the subsequent experiment results. DNA extraction method is not a unified standard because of various environmental samples, including water, soil and activated sludge, the traditional fermented food, liquor-making environment, etc. Now, there are many methods of DNA extraction, they can be divided into direct and indirect extraction ones. The direct extraction methods are simple, less time-consuming, while presenting impurities. However, complex indirect extraction operations are time-consuming, but the products are pure. …

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Research Progress On Preparation And Application Of Starch-Based Films, Chen Qijie, Zhou Liling, Dong Xufang, Zheng Xueming, Wang Jianhui Mar 2017

Research Progress On Preparation And Application Of Starch-Based Films, Chen Qijie, Zhou Liling, Dong Xufang, Zheng Xueming, Wang Jianhui

Food and Machinery

Starch is the second largest renewable raw materials in the world except for the cellulose. Comparing with the synthetic material, the starch-based films shows more unique and excellent properties such as green, non-toxic, biodegradable. It is one of the most promising new materials because it can ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, and realize the sustainable development of resources. The main methods of preparing starch-based films including the wet and dry ways were reviewed in the paper. The physical and chemical properties of starch-based films were also summarized. …

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Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran, Yin Xiaochao, Qian Haifeng, Wang Li, Zhang Hui, Qi Xiguang Mar 2017

Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran, Yin Xiaochao, Qian Haifeng, Wang Li, Zhang Hui, Qi Xiguang

Food and Machinery

In this paper, the changes of protein, lipid, ash and total sugar of rice bran after solid-state fermentation were studied for deep development of rice bran resources. The results showed that the contents of protein and ash increased significantly after fermentation. Moreover, the contents of lipid and total sugar decreased gradually with fermentation time. The optimized fermentation condition was: 37 ℃, 102 h, moisture content of 60%, initial pH 5.5, inoculation amount of 20 mL/100 g, with the true protein content as the response value. In this condition，the true protein content of fermented rice bran was 19.65%,increased 41.88% compared with …

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Effect Of Ultra High Pressure On The Texture Of Commercial Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong, Xiao Yang Mar 2017

Effect Of Ultra High Pressure On The Texture Of Commercial Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong, Xiao Yang

Food and Machinery

The effect of the ultrahigh Pressure (200, 600 MPa/10 min) treatment on the texture of 7 kinds of functional characteristics of 5 kinds of market cheese was studied, including hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience. According to the results of 5 different kinds of cheese at 200 MPa pressure processing, the adhesiveness and cohesiveness resilience were not significant difference (P>0.05), which means the effect of low ultrahigh pressure processing pressure on cheese texture is not much. Under the ultra-high pressure treatment, the hardness and chewiness of cheese significantly reduced 31% and 39%, respectively. which were reducing significantly with …

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Infrared Fingerprint Analysis Of Zanthoxylum Based On Sequential Dual-Indexes And Cluster Analysis Method, Ke Jingxuan, Li Shanshan, Shen Guanghui, Wu Hejun, Luo Qingying, Liu Xingyan, Chen Anjun, Zhang Zhiqing Mar 2017

Infrared Fingerprint Analysis Of Zanthoxylum Based On Sequential Dual-Indexes And Cluster Analysis Method, Ke Jingxuan, Li Shanshan, Shen Guanghui, Wu Hejun, Luo Qingying, Liu Xingyan, Chen Anjun, Zhang Zhiqing

Food and Machinery

It was focused on setting a effective way for tracing the producing area of Zanthoxylum in this study, by using infrared fingerprints. The methods of dual-indexes and cluster had been applied to analyze the infrared fingerprints so as to investigate similarity of 17 samples. Moreover, the relationship between the producing area and prime substances in Z. bungeanum Maxim. has been researched by analyzing second derivative of the infrared fingerprints of Z. bungeanum Maxim. The infrared spectras of Zanthoxylum had the similar characteristic peaks, but there were still some differences in the number and intensity of the absorption peaks in the …

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A Innovative Design Of Washer Machine For Thread Port Food Bottle Based On Triz Theory, Zhang Dan, Chang Hong, Lougao Xiang, Chang Peng Mar 2017

A Innovative Design Of Washer Machine For Thread Port Food Bottle Based On Triz Theory, Zhang Dan, Chang Hong, Lougao Xiang, Chang Peng

Food and Machinery

The bottle cleaning as a basis for the subsequent steps necessary at present, the bottle washer machine on the market ignored the bottle mouth and bottle cleaning thread, while the thread is the most dirty part of the bottle. Using TRIZ theory, analysis revealed summed up the problems in the design process, using innovative principle, field research, combined with the actual needs, set up product innovation design, rendering the physical map, get the user experience results. A Washer Machine model is established for the thread bottle, which solves the defect that the traditional bottle washer machine cannot effectively clean the …

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Flat Design Of Food Packaging Based On User Demand, Liu Zongming, Zhao Yuehao, Liu Wenjin Mar 2017

Flat Design Of Food Packaging Based On User Demand, Liu Zongming, Zhao Yuehao, Liu Wenjin

Food and Machinery

From the perspective of user demand, constructing the complete process on flattening design of food packaging. Through the combination of the concept of flattening and Maslow's Hierarchy of Needs, this paper puts forward the five-dimensional food packaging design, which includes the flat design factor and flat design model, and constructs a complete food packaging flattening design process. Taking the design of gum packaging as the typical case, verify the feasibility of food packaging design with flattening design theory.

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Study On Components Of Essential Oil Of Mango Peel Extracted By Different Methods, Liang Xiumei, Hu Zhuoyan, Zhao Lei, Wang Kai Mar 2017

Study On Components Of Essential Oil Of Mango Peel Extracted By Different Methods, Liang Xiumei, Hu Zhuoyan, Zhao Lei, Wang Kai

Food and Machinery

Steam distillation (SD), solvent extraction (SE) and supercritical CO2 extraction (SFE-CO2) were individually used to extract the essential oil in mango peel. The components and contents of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 80 compounds were identified in essential oils obtained by the three methods, including 22 terpenes, 8 hydrocarbons, 19 alcohols, 8 carboxides, 14 esters and 9 acids. The three methods detected 49 (SD), 56 (SE) and 59 (SFE-CO2) compounds respectively. Comparison of the three methods showed, SD suit for the extraction of low boiling point and volatile …

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Optimization On Microwave-Two Enzymes Synergistic Methods For Dietary Fiber Extraction In Lotus Seed Shell, Chen Tiebi, Jin Na, Wang Jianhui, Liu Dongmin, Fan Min, Deng Guosheng, Chen Yingyi Mar 2017

Optimization On Microwave-Two Enzymes Synergistic Methods For Dietary Fiber Extraction In Lotus Seed Shell, Chen Tiebi, Jin Na, Wang Jianhui, Liu Dongmin, Fan Min, Deng Guosheng, Chen Yingyi

Food and Machinery

To investigate the effect of microwave-two enzymes synergistic extraction methods on dietary fiber yields in lotus shell, the sieving mesh number of the lotus seed shell, ratio of solid-liquid, papain and glucoamylase dosages and extraction time were set out to conduct the orthogonal tests based on the results of single factor experiments. The optimal extraction conditions were as followed: sieving mesh of 60, ratio of liquid-solid 201, papain dosage 3%, papain extraction time of 6×20 s (extracting 6 times, each time for 20 s with intervals of 2 min), dosage of glucoamylase 4%, and glucoamylase extraction time 8×20s (extracting 8 …

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A Research Of Intelligent Method For Evolving Blends Of Coffee, Guo Guangsong, Chen Liangji Mar 2017

A Research Of Intelligent Method For Evolving Blends Of Coffee, Guo Guangsong, Chen Liangji

Food and Machinery

In order to improve the quality and efficiency of coffee blend, a method based on interactive genetic algorithm (IGA) for it was studied. The blending solutions were used as individuals, with the improved adaptive crossover and mutation probability, and the interactive interface provides 10 indexes for individual fitness, and then five users participated the optimization. The results showed that the method was easy to operate, a consistent satisfactory solution could be obtained within 4～5 generations, with the difference of component ratio less than 5% and the fitness more than 85. Compared with the traditional cup testing, the results showed that …

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Research Progress On Pile-Fermentation Of Dark Tea, Zhang Ya, Huang Yaya, Liang Yan, Ji Xiaoming, Hu Xin Mar 2017

Research Progress On Pile-Fermentation Of Dark Tea, Zhang Ya, Huang Yaya, Liang Yan, Ji Xiaoming, Hu Xin

Food and Machinery

Dark tea is one kind of peculiar post-fermented tea in China,while pile-fermentation was the key process for forming the quality. This review summarized the recent progress in pile-fermentation of dark tea including the essence of pile-fermentation, which was the result of the combination of hot-humid environment, microbial effect and enzyme action. The change of the aroma, color and taste of dark tea were analyzed by functional components in the process of pile-fermentation. Furthermore, the idea of using inoculated microorganisms and adding exogenous materials as innovative pile-fermentation, as well as the development and application of automated pile-fermentation workshop including turning device …

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Effect Of Phytosanitary Irradiation On The Postharvest Quality Of Seedless Kishu Mandarins (Citrus Kinokuni Mukakukishu), J. Ornelas-Paz, Maria Belén Meza, David Obenland, Karina Rodriguez (Friscia), Akanksha Jain, Shantaé M. Thornton, Anuradha Prakash Mar 2017

Effect Of Phytosanitary Irradiation On The Postharvest Quality Of Seedless Kishu Mandarins (Citrus Kinokuni Mukakukishu), J. Ornelas-Paz, Maria Belén Meza, David Obenland, Karina Rodriguez (Friscia), Akanksha Jain, Shantaé M. Thornton, Anuradha Prakash

Food Science Faculty Articles and Research

Transnational trade of ‘Seedless Kishu’ mandarins (Citrus kinokuni mukakukishu) would require them to be subjected to a suitable phytosanitary treatment. Irradiation is used as an effective treatment for many fruit, but the effect on quality of kishu mandarins is unknown. ‘Seedless Kishu’ mandarins were treated with gamma irradiation (150, 400, and 1000 Gy) and stored for three weeks at 6 °C and then for one week at 20 °C. Irradiation at 400 and 1000 Gy promoted browning of the calyx end and fungal infection. Irradiation caused immediate reductions in pulp firmness, vitamin E, individual sugars and carotenoids but …

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Comparative Study On Two Methods For Sugar Detection In Jerusalem Artichoke, Zhang Xueying, Huang Zhongyi, Zhanh Fasheng, Shi Yan, Huang Jing Feb 2017

Comparative Study On Two Methods For Sugar Detection In Jerusalem Artichoke, Zhang Xueying, Huang Zhongyi, Zhanh Fasheng, Shi Yan, Huang Jing

Food and Machinery

This paper compared the pros and cons, the operability of two methodology, by using the Fenlin reagent titration and the 3,5-dinitrosalicylic acid colorimetry, to determine the reducing sugar content and the total sugar content in the wild Jerusalem artichoke from Xiangxi. The RSD value is 2.00% by using Fenlin reagent titration and the precision is 8%~13%, while, the RSD value is 1.68% by using 3,5-dinitrosalicylic acid colorimetry and the precision is 2.5%~4.0%. It is concluded that the Fenlin reagent titration method is susceptible to the finish measurement etc factors, especially for samples with low sugar content, but is more suitable …

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