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Articles 4441 - 4470 of 5782

Full-Text Articles in Food Processing

Effects Of Different Processing Conditions On Antioxidant Activity Of Moringa Oleifera Lam. Peptide, Liu Huayong, Zhao Qiangzhong, Ma Caixia, Lin Lianzhu, Liao Chaolin, Chen Guohui, Gu Jianyin Oct 2016

Effects Of Different Processing Conditions On Antioxidant Activity Of Moringa Oleifera Lam. Peptide, Liu Huayong, Zhao Qiangzhong, Ma Caixia, Lin Lianzhu, Liao Chaolin, Chen Guohui, Gu Jianyin

Food and Machinery

Studied the effect of the antioxidant activity of moringa seeds peptide caused by temperature, pH, metal ion, carbohydrate based on producing antioxidant peptides with aqueous enzymatic method. The experiment showed that if the moringa seeds peptide was heated with 115 ℃ for 20 min, its antioxidant activity could be improved obviously. The moringa seeds peptide’s antioxidant activity was higher in acid environment. Under the acid environment, if the moringa seeds peptide was heated, its antioxidant activity could be improved higher. Under the non- heat treatment, as the rising of the metal ion’s density, the antioxidant activity of moringa seeds peptide …

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Design And Optimization Of Solid Fermentation Of Porcine Blood Powder Medium For Clostridium Butyricum, Qin Dongfang, Liu Aimin, Li Hao Oct 2016

Design And Optimization Of Solid Fermentation Of Porcine Blood Powder Medium For Clostridium Butyricum, Qin Dongfang, Liu Aimin, Li Hao

Food and Machinery

For the purpose of joint production of hydrolysis of porcine blood and microbial ecology preparation of Clostridium butyricum, it was studied that the solid medium formulation suitable for the growth and reproduction of C. butyricum was made of porcine blood powder, and the fermentation products would be used in feed. The formulation of the solid medium formulation was designed and optimized by the mean of mixture design. Moreover, the mathematical regression model of three components of solid medium was established, and the various components and the interaction between them were also discussed. Furthermore, the results showed that the optimum formula …

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Devise And Synthesis Of Fluorescent Probe For Cyanide Detection In Food Based On A Peptide Receptor, Zhou Binbin, Wang Xiali, Wang Fangbin, Zhang Jihong, Yang Tao, Cheng Yunhui, Hao Yuanqiang Oct 2016

Devise And Synthesis Of Fluorescent Probe For Cyanide Detection In Food Based On A Peptide Receptor, Zhou Binbin, Wang Xiali, Wang Fangbin, Zhang Jihong, Yang Tao, Cheng Yunhui, Hao Yuanqiang

Food and Machinery

Cyanide is considered to be one of the most toxic species in food while the existing detection methods involve complex operation and will produce toxicity to inspectors. In this study, a water-soluble fluorescent probe(C-GGH) was synthesized by HOBT/DIC protocol in solution using 7-diethylaminocoumarin-3-carboxylic acid, Glycine and Histidine. Due to the presence of the recognition unit GGH, the probe C-GGH can conjugated with Cu2+ to formed non-fluorescent C-GGH-Cu2+ complex. Due to the strong binding affinity of CN- to Cu2+, CN- can extract Cu2+ from C-GGH-Cu2+ complex, leading to the release of C-GGH and …

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Spectrophotometric Iron (Ⅲ) Determination And Optimizing Of Isomaltooligosaccharide-Iron Complex Using Phenanthroline, Hu Li, Jiang Changzhao, Zhang Jing, Pan Hongchun, Liu Hong Oct 2016

Spectrophotometric Iron (Ⅲ) Determination And Optimizing Of Isomaltooligosaccharide-Iron Complex Using Phenanthroline, Hu Li, Jiang Changzhao, Zhang Jing, Pan Hongchun, Liu Hong

Food and Machinery

In this study，the detection approach was established for spectrophotometric determination of iron (Ⅲ), existing in the form of isomaltooligosaccharide-iron (Ⅲ) complex. The method was optimized by operating experiments considering the factors of the process. Several factors effected on isomaltooligosaccharide-iron (Ⅲ) complex digestion, including the volume fraction of acid, the heating temperature and time, and this approach yielded to accurate results except the kinds of acid. The digestion was positively correlated with the acid volume fraction, heating temperature and time. It was found that over 2 mL phenanthroline solution was demanded and that the complexation could maintain stability within pH 3-8 …

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Study On Titration Acidity Of Different Buffalo Raw Milk, Li Qing, Zhang Ruiyun, Li Wen, Mao Huaming, Zhang Anfu, Yin Yichang Oct 2016

Study On Titration Acidity Of Different Buffalo Raw Milk, Li Qing, Zhang Ruiyun, Li Wen, Mao Huaming, Zhang Anfu, Yin Yichang

Food and Machinery

Titration acidity of different buffalo raw milk samples were investigated in both in the same and different season according to GB 4789.18—2010 of “milk and dairy products inspection”. Among the samples, 228 of them were from major buffalo farming community in Yunnan Province, and 655 were from 26 farmers. The alcohol and alkali-doped were test, and the composition of the diet, feeding patterns and parity and lactation days of buffalo were also surveyed. The results showed that the titratable acidity of milk buffers with milk titers ranging from 10 to 13 °T was accounted for 85.7%, and 10.6% of the …

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The Correction Of Calory Answer Testing Model Based On Leisure Dried Tofu, Huang Lulu, Wu Feifei, Li Huaqiang, Zhao Liangzhong, Yin Jinhui, Chang Lunfeng Oct 2016

The Correction Of Calory Answer Testing Model Based On Leisure Dried Tofu, Huang Lulu, Wu Feifei, Li Huaqiang, Zhao Liangzhong, Yin Jinhui, Chang Lunfeng

Food and Machinery

Using the market sale leisure dried bean curd as material, determinated the protein content in leisure dried tofu by Kjeldahl method, the moisture content in rapid moisture tester and the fat content with Soxhlet extraction method. Then using the Calory Answer to determinate the contents of protein, fat and moisture, using the mathematical analysis method to correct the detection model, and then the corresponding correction model is obtained. After the calibration, the model of the Calory Answer respectively is yp=1.15x, yw=0.85x, yf=0.65x, these correction model were suitable for the leisure dried tofu that the protein content, moisture content and the …

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Study On Immobilization Of Wheat Bran Esterase With Fibre Membrance, Ye Lin, Jiang Lu, Shen Guanghui, Li Shanshan, Wu Hejun, Zhang Zhiqing Oct 2016

Study On Immobilization Of Wheat Bran Esterase With Fibre Membrance, Ye Lin, Jiang Lu, Shen Guanghui, Li Shanshan, Wu Hejun, Zhang Zhiqing

Food and Machinery

Taking the plant-esterase from wheat bran as the enzyme source, comparing the physical adsorption method and the cross-linking with adsorption methods, and the glass fiber film as adsorption carrier, and then exploreed the optimum conditions for immobilization use enzyme activity recovery as the evaluation index. On the basis of single-factors experiments, the Box-behnken center-united experimental design principles were used to design the experiment and the response surface analysis of 3 factors (the buffer’s pH, immobilized time and immobilized temperature) and the interactive effect on immobilization. The optimum immobilized conditions were confirmed as followed: phosphate buffer’s pH 7.0, immobilized time 4 …

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Design Of Coat-Hanger Die Using In Rice Noodles Wire Extruding Machine, Hu Shuzhen, Zhou Haijun, Sun Zhihong, Liu Yinzhi, Ma Xianjun Oct 2016

Design Of Coat-Hanger Die Using In Rice Noodles Wire Extruding Machine, Hu Shuzhen, Zhou Haijun, Sun Zhihong, Liu Yinzhi, Ma Xianjun

Food and Machinery

In order to improve the degree of automation and reduce labor intensity in the rice noodles processing, designed the coat-hanger die of rice noodles wire extruding machine to solve rice crowded uneven wire speed problem in the process of silk.Based on the flow basic assumptions, volume flow equation and the flow balance equation is derived to calculate hangers type main part of the structure of the Coat-Hanger Die size. Considering the rice noodle is a natural polymer material, adjusting mechanism and the heating system is designed. The Coat-Hanger Die realize the crowded wire velocity uniformity by using the tears manifold …

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Mechanical Performance Test Of Cashew Nut Sheller, Liu Yijun, Huang Hui, Zhang Fang, Fu Yunfei, Zhu Deming, Huang Maofang Oct 2016

Mechanical Performance Test Of Cashew Nut Sheller, Liu Yijun, Huang Hui, Zhang Fang, Fu Yunfei, Zhu Deming, Huang Maofang

Food and Machinery

Studied the effect of the speed, the material of guide, feeding methods and the properties of cashew nut on the state of cutting during the process of shell. The results showed that within the scope of test level, the rate of correct position was 65.1%, when the cashew was boiled in the 115 ℃, for 20 min, with the pushing speed 20 r/min, wiht the rigid plastic guide , and article vertical feeding.

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Kinematic Modeling And Structural Analysis Of A New Kind Of Delta Robot, Liu Feifei, Gao Tangpan, Liu Longxi, Gu Shuaiqi Oct 2016

Kinematic Modeling And Structural Analysis Of A New Kind Of Delta Robot, Liu Feifei, Gao Tangpan, Liu Longxi, Gu Shuaiqi

Food and Machinery

A new type of Delta Robot was introduced through the analysis of the traditional 3-DOF Delta Robot. And static analysis was performed on the structure of both traditional and new type of Delta Robot by using ANSYS Workbench 14.0. It was proved that statics performance of the new Delta Robot structure has been effectively improved and its rigidity and stability was enhanced through comparison and analysis of total deformation and stress of the two types of Delta Robot models. It also provides a reference to the design of structural optimization and control systems of the new Delta Robot.

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Efficient High-Precision Dynamic And Static Combination Of Bulk Food Weighing Sorting System, Han Qiaosheng, Lu Jinshi, Tao Xueheng, Wang Xuejun, Jiang Chao Oct 2016

Efficient High-Precision Dynamic And Static Combination Of Bulk Food Weighing Sorting System, Han Qiaosheng, Lu Jinshi, Tao Xueheng, Wang Xuejun, Jiang Chao

Food and Machinery

High-efficient dynamic transmission and high-precision static weighing were combined to develop a bulk food weighing and sorting system with high efficiency and precision. The conveyor belt was used to complete the uninterrupted transmission of the material in this system. Before weighing, the materials were arranged in rows successively, followed by a intermittent static weighing of the materials using a plurality of static weighing sensors, and then they felt to a classified packaging in turn. Combinating the static weighing and dynamic transmission, the high efficiency and precision bulk food weighing were undertaken, with the grading weight could be adjusted according to …

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Design Of Dual Cleaver Alternating Continuous Mincing Machine, Zheng Yan, Wang Chengjun, Wu Yanan, Cheng Haojie Oct 2016

Design Of Dual Cleaver Alternating Continuous Mincing Machine, Zheng Yan, Wang Chengjun, Wu Yanan, Cheng Haojie

Food and Machinery

To overcome the shortcomings of the existing mincing machine technology, a new type of mincing machine with dual cleaver chopping alternatively continuously was designed. The actuators and transmission system of the existing mincing machine were improved so that the reasonable layout of the two-stage cone gear reducer, worm gear reducer, belt transmission mechanism. Moreover, a double crank slider mechanism was made in order to meet the operation requirements. Furthermore, the software ADAMS was used to conduct a kinematic analysis of the actuator. The results showed that the actuator design was the reliable and reasonable. Our newly designed mincing machine turned …

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Operation Efficiency Comparison Of Mvr Systems Driven By Centrifugal And Vortex Compressor, Tang Tianjun, Liu Chenggang, Li Weihua Oct 2016

Operation Efficiency Comparison Of Mvr Systems Driven By Centrifugal And Vortex Compressor, Tang Tianjun, Liu Chenggang, Li Weihua

Food and Machinery

Theoretically analyzes the operating principle of MVR system for plant extract concentration, and compares the characteristics of different types of compressors. Combined with an example, the operation efficiencies of two MVR systems driven by centrifugal and vortex compressor are researched. The total amount of evaporation and electricity consumption between the two systems are calculated through a statistical method in a half year running time. The results show that under the same design evaporation rate, the average amount of evaporation rate is 2 545.3 kg/h for centrifugal compressor, which is 1 908.3 kg/h for vortex compressor. The largest coefficient of performance …

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Design Of Stacking Machine Control System Of Food Packaging Box Based On Hmi And Plc, Qian Zhenhua, Wang Rongyang, Zuo Xiqing Oct 2016

Design Of Stacking Machine Control System Of Food Packaging Box Based On Hmi And Plc, Qian Zhenhua, Wang Rongyang, Zuo Xiqing

Food and Machinery

The automatic control stacking machine gradually replace manual palletizing along with the rise of logistics equipment manufacturing industry and the development of automation technology. A special control system for food packaging box stacking machine is introduced. The PLC is used to carry on the servo and the frequency conversion control to the elevator motor and the traveling motor respectively. And the precise position control and the speed control of the movement of the manipulator are realized. The reliability and efficiency of stacking is improved. It is more intuitive and convenient to the operator by the use of HMI, and is …

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Design Of Visual Inspection System For Bulk Food Sorting Based On Network Environment, Yan Peipei Oct 2016

Design Of Visual Inspection System For Bulk Food Sorting Based On Network Environment, Yan Peipei

Food and Machinery

Based on the network environment, the food sorting visual inspection system was studied. Through the analysis of the design requirements of food sorting system and the design principle, the food sorting system structure model was established, and the bread was taken as the garget for food center position detection test. The results showed that: test error in the range of -1%~4%, meet the requirements of precision sorting and visual processing and can provide a reference for the design of other industrial automatic sorting system.

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Effects Of Electron Beam Irradiation On The Degradation Of Aflatoxins And The Physicochemical Properties Of Corn, Luo Xiaohu, Qi Lijun, Fang Wenmiao, Pan Lihong, Wang Ren, Wang Li, Yu Xiaobin, Chen Zhengxing Oct 2016

Effects Of Electron Beam Irradiation On The Degradation Of Aflatoxins And The Physicochemical Properties Of Corn, Luo Xiaohu, Qi Lijun, Fang Wenmiao, Pan Lihong, Wang Ren, Wang Li, Yu Xiaobin, Chen Zhengxing

Food and Machinery

To study the detoxification effect of electron beam irradiation on AFB1 in corn, the effect of electron beam irradiation on the AFB1-contaminated corn based on the doses of 0~50 kGy was studied. Physicochemical properties including fatty acid, color and viscosity of AFB1-contaminted corn at different irradiated doses were also investigated. Results indicated that AFB1 in corn significantly decreased with the irradiation dose (P<0.05). Moreover, physicochemical properties changed significantly when the irradiation dose was over 15 kGy, including the significant increase of fatty acid value (P<0.05) and the decrease of the viscosities (P<0.05). It was found that the whiteness didn’t change significantly (P>0.05), while the significantly decreased redness and yellowness (P<0.05) were observed.

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Online Detection Of Soluble Solids Contents For “Yuluxiang” Pear By Visible-Near Infrared Diffuse Transmission Spectroscopy, Liu Yande, Zhu Danning, Wu Mingming, Sun Xudong, Zhang Zhicheng Oct 2016

Online Detection Of Soluble Solids Contents For “Yuluxiang” Pear By Visible-Near Infrared Diffuse Transmission Spectroscopy, Liu Yande, Zhu Danning, Wu Mingming, Sun Xudong, Zhang Zhicheng

Food and Machinery

The feasibility was investigated for online detection of soluble solids content (SSC) of “Yuluxiang” pear by visible-near infrared (visible-NIR) diffuse transmittance spectroscopy. 358 samples were divided into the calibration and prediction sets (269∶89) for developing calibration models and assessing their performance. By analyzing, the Vis-NIR transmission spectra of 'YuLuxiang' pears have three peaks at 625 nm, 725 nm and 800 nm and three troughs at 625 nm, 725 nm and 800 nm, respectively. Different preprocessing approaches were tested, it was found that the best approaches were the combination of first derivative (1D), smoothing and multiplicative scattering correction (MSC) preprocessing methods. …

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Changes On Fatty Acid And Total Acid Of Brown Rice With Different Treatment During Storage, Li Yang, Liu Kunlun, Chen Fusheng, Zheng Jiabao, Zhao Shuang Oct 2016

Changes On Fatty Acid And Total Acid Of Brown Rice With Different Treatment During Storage, Li Yang, Liu Kunlun, Chen Fusheng, Zheng Jiabao, Zhao Shuang

Food and Machinery

The changes of fatty acid and total acid of brown rice, germinated brown rice and selenium-enriched germinated brown rice were determined during storage under various temperature conditions. Results: The fatty acid and total acid of these three samples all increased significantly with the increase of storage temperature. Under different storage temperature, the fatty acid of these three samples increased firstly and then decreased with the extension of storage time, but the total acid showed a reverse trend. The fatty acid and total acid of brown rice showed minimal changes under various temperature conditions. However, the storage quality of selenium-enriched germinated …

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Experimental Study Of Apple Quality Vision Detection Based On Halcon, Xiang Huiyu, Xue Zhen, Leng Chongjie, Hu Jing Oct 2016

Experimental Study Of Apple Quality Vision Detection Based On Halcon, Xiang Huiyu, Xue Zhen, Leng Chongjie, Hu Jing

Food and Machinery

Apple’s typical quality detection experiment was conducted on visual detection platform and the development environment Halcon in this paper. After image acquisition and processing the region of interest was extracted to find out the specific area containing the apple. Moreover, its contour was extracted using dynamic threshold segmentation method, and the area of this contour was calculated and used to assess the size of the apple. Furthermore, the typical defect fruit rot was detected using threshold segmentation method, and then the different gray values were shown in different colors. Based on different region’s colors, the defects were detected based on …

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Study On Anti-Aging Effect Of Safflower Oil On The Mouse Model Aged By D-Galactose, Han Xiaomiao, Wu Suxi, Wu Meifang, Ma Bin Oct 2016

Study On Anti-Aging Effect Of Safflower Oil On The Mouse Model Aged By D-Galactose, Han Xiaomiao, Wu Suxi, Wu Meifang, Ma Bin

Food and Machinery

To study the anti-aging functions of safflower oil, mice model aged by D-galactose were administered safflower oil by oral gavage. The content of malondialdehyde (MDA) and the activity levels of monoamine oxidase (MAO), glutathione peroxidase (GSH-Px), and superoxide dismutase (SOD) in the brain and liver of these mice were determined with biochemical kits, respectively. The significance of the differences in the content of the components associated with aging and anti-aging among each group was analyzed statistically. The main results were as follows. The MDA content and the activity level of MAO in the brain and liver of mice in the …

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Optimization Of Polysaccharide Extraction From Taro And Its Binding Capacities Of Lipid And Bile Salts In Vitro, Liu Ping, Qi Xingpu, Liu Jing, Yao Fang, Li Zhifang Oct 2016

Optimization Of Polysaccharide Extraction From Taro And Its Binding Capacities Of Lipid And Bile Salts In Vitro, Liu Ping, Qi Xingpu, Liu Jing, Yao Fang, Li Zhifang

Food and Machinery

The extraction technology of water–soluble polysaccharides in fresh taro was investigated in this paper. Using simulated conditions of human digestion in vitro, its fat-binding, cholesterol-binding and bile salts-binding capacities were studied in order to evaluate its potential hypocholesterolemic activity in vitro. The results showed that the highest extraction efficiency of taro polysaccharide could be obtain under the conditon of using solid-liquid ratio at 1∶6, reacting at 80 ℃ for 6 h with 85% ethanol, and the extraction ratio reaches (4.92±0.18)%. Taro water–soluble polysaccharides exhibited much higher binding capacities of both fat and bile acid, while much lower one of cholesterol, …

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Comparison Of Volatile Components In Australia Mint Obtained By Supercritical And Subcritical Extraction, Zhang Si, Xie Hongqi, Liu Xuehui, Wang Jing, Liu Dongbo Oct 2016

Comparison Of Volatile Components In Australia Mint Obtained By Supercritical And Subcritical Extraction, Zhang Si, Xie Hongqi, Liu Xuehui, Wang Jing, Liu Dongbo

Food and Machinery

In this study, the volatile components in Australia mint were extracted, using supercritical CO2 and subcritical butane, and then the extractives were analyzed by GC—MS. The results showed that the extraction rate of supercritical CO2 was 2.5%, and that of the subcritical butane was 1.4%. Through the analysis of GC—MS, 21 components were identified in the supercritical CO2 extraction, and the relative content of menthol was 70.33%. However, 11 components were identified in the subcritical butane extraction, and the relative content of menthol was 60.83%. Our results showed that the supercritical CO2 extraction of volatile components …

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Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction, Du Liqing, Shuai Xixiang, Tu Xinghao, Zhang Ming Oct 2016

Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction, Du Liqing, Shuai Xixiang, Tu Xinghao, Zhang Ming

Food and Machinery

Extracted kernel oil from dried Macadamia by aqueous method. Firstly, the basic physicochemical properties were analyzed, and then, the infrared characteristics, fatty acid, tocopherol, phospholipids, sterols of macadamia oil were analyzed by the method of IR, GC and HPLC, to determine the oxidation induction time and free radical scavenging capacity to evaluate the antioxidant capacity of macadamia nut oil. The results showed that the peroxide value, acid value, iodine value, saponification value, refractive index，moisture and volatile matter by aqueous extraction of macadamia nut oil were 0.59 mmoL/kg, 0.28 mg KOH/g, 74.21 g/100 g, 198.78 mg KOH/g, 1.466 8, 0.36%, respectively; …

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Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr, Meng Xing, Li Anping, Yu Jiangfan, Huang Dunyuan Oct 2016

Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr, Meng Xing, Li Anping, Yu Jiangfan, Huang Dunyuan

Food and Machinery

The effects was studied on the biologically active substances content and antioxidant activity of G. procumbens extracts, which was from different parts of Gynura procumbens(Lour.) Merr, by different drying methods, and with different kinds of solvents. The results showed that: G. procumbens roots compared to its stems and leaves had higher content of phenolic and flavonoids and the antioxidant activity was also stronger, and the ferric reducing ability and ABTS+·scavenging capacity and DPPH·scavenging capacity were 21.25±0.31, 35.27±0.26, 56.20±0.22 TEAC（trolox equivalent antioxidant capacity）value (μg Trolox/mL), respectively. Drying methods had significant effect on the content of the biologically active substance …

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Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates, Yang Xuhui, Wen Fei, Wang Xianqian, Qi Qi, Su Wei, Tuo Ni Oct 2016

Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates, Yang Xuhui, Wen Fei, Wang Xianqian, Qi Qi, Su Wei, Tuo Ni

Food and Machinery

By using the hydrolysis degree as the evaluation, the sheep lung enzymatic process was optimized to investigate the antioxidate activities of the enzymolysis products, hydrolyzed by neutral protease. On the basis of single factor studies, the response surface analysis (RSM) assay was then used to obtain the best enzymatic proscess. Our results showed that the optimal condition was as follows. The enzyme amount was 1 700.0 U/g, with solid-liquid ratio 2∶1(mL/g) , enzymatically hydrolyzed for 4 h at 50 ℃. Under this optimal conditions, 3 times of the replication experiments turned out that the error of the actual degree of …

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Optimization Of Process Extraction Of Polyphenols From Gastrodia Elata Bi And Its Antioxidant Activity, Sun Haiyan Oct 2016

Optimization Of Process Extraction Of Polyphenols From Gastrodia Elata Bi And Its Antioxidant Activity, Sun Haiyan

Food and Machinery

The fresh Gastrodia elata was used to extract total phenolic content which help to explore an ultrasonic assisted extraction technology.. The total phenol from the G. elata under different drying conditions was extracted by the optimized technology. The total phenolic content and antioxidant capacity were detected, and then the correlation between them was analyzed. The results showed that extraction temperature was the main factor that influenced the extraction efficiency of total phenol. The optimal process condition was.extracting the total phenol for 35 min at 50℃, using a solid-liquid ratio is 1∶10（g/mL）with extraction power 80 W, and consenquently 5.62 mg/g of …

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Research On Antioxidative Activities Of Different Polar Polyphenols From Pear, Zhang Dongjing, Gao Guizhen, Zhang Xingtao Oct 2016

Research On Antioxidative Activities Of Different Polar Polyphenols From Pear, Zhang Dongjing, Gao Guizhen, Zhang Xingtao

Food and Machinery

Polar polyphenols were extracted from pear using different polar solvents in this study. The antioxidant properties of different polar polyphenols were evaluated by comparing the antioxidant value. The results showed that the peroxide value was 9.43 mmol/kg, and the inhibition rate was 41.86%, added soybean oil with the water layers polyphenols at the fifteenth day. Moreover, the values were 10.19 mmol/kg, and 37.17%, respectively, while adding peroxide value soybean oil with n-butanol layers pear polyphenol. When ethyl acetate layer pear polyphenol was added, the values were changed to be 11.03 mmol/kg and 34.99% respectively. Significant differences of the antioxidant properties …

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Development Of Degreasing Process And Equipment For Bone Extracts, Yue Jianying, Jia Wei, Zhang Chunhui, Wang Jinzhi Oct 2016

Development Of Degreasing Process And Equipment For Bone Extracts, Yue Jianying, Jia Wei, Zhang Chunhui, Wang Jinzhi

Food and Machinery

Protein and fat were coexist in bone extracts during extraction, and fat is prone to emulsion. The physical method used currently was incapable of degreasing quickly. In addition, the equipment was complicated to operate and its investment was high. Therefore, a simple method was provided and corresponding equipment for degreasing of bone extracts was made to solve these problems. Four steps, control of heat treatment, limit of the outlet speed, gravity sedimentation and ultra-high speed centrifugal separation of 14 727×g, were utilized successively to obtain 99.5% of degreasing rate, while the content of fat in chicken bone extracts was 0.48% …

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Effects Of Countercurrent Desalination Process To The Pickled Mustard Tubers And Saline Solution, Zha Odan, Zhang Xiangpeng, Zhang Lei, Zhao Tiantian, Qin Chunqing, Li Chaosheng, Liu Xiong Oct 2016

Effects Of Countercurrent Desalination Process To The Pickled Mustard Tubers And Saline Solution, Zha Odan, Zhang Xiangpeng, Zhang Lei, Zhao Tiantian, Qin Chunqing, Li Chaosheng, Liu Xiong

Food and Machinery

Compared to the traditional desalination process, the effect of three-stage countercurrent gradient desalination on the quality of the pickled mustard tubers was studied. The results showed that the quality of the pickled mustard tubers treated by three-stage countercurrent desalination was better than others. It was found that the total radios of pickled mustard tubers and water was 1∶2(g/mL), 1∶1(g/mL), and 1∶1(g/mL) in the reaction level 3, 2 and 1, respectively, desalting for 3 min, and the level 1 was confirmed to be the best reaction among the three ones. In this case, the content of salt, total acid and total …

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The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality, Song Yingying, Xu Wendi, Cao Dong Oct 2016

The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality, Song Yingying, Xu Wendi, Cao Dong

Food and Machinery

To apply the soybean phospholipid by-product from ethanol extraction to bread, the effect of the by-product on bread quality was studied using the blank and the soybean phospholipid without alcohol extraction as a control, through sensory evaluation and analyses of the specific volume, color, texture and aging during storage period. The results indicated that the by-product had a better effect on the improvement of bread quality. By the optimum adding amount of 0.6%, the specific volume of bread effectively increased and the hardness and chewiness were markedly decreased. This may be due to the proportion change after alcohol extraction, which …

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