Food Processing Commons^™

Optimizationon Improving Dissolved Quantity Of Cordycepin From Cordyceps Militari Juice By Ultra-High Pressure Processing, Zhu Shuangjie, Dong Lili, Pan Jian, Du Qingfei, Luo Xia, Zhang Weizhu

Food and Machinery

In order to study the ultra-high pressure extraction of cordycepin from Cordyceps militaris fresh juice, the effect of opration conditions such as pressure, time, solid-liquid ratio and cycle number were analyzed. On the basis of single-factor test, the optimum extraction technology of cordycepin and mathematical regression model were established by response surface methodology. The result showed that the optimal extraction conditions were as followed: extraction pressure of 418 MPa, extraction time of 33 min, solid-liquid ratio of 1∶2 (m∶V), cycle number of 1. Under these conditions, the measured value of dissolved quantity of cordycepin was 84.69 mg/g of extract, to …

Optimization On Polyphenols Ethanol Extraction From Okra Marc By Ultrasonic-Assisted, Cheng Wangkai, Tagn Qiang, Xu Yueming, Tong Chuanwang

Food and Machinery

The process of polyphenols ultrasonic-assisted extraction from okra marc by ethanol was studied. Under the condition of ultrasonic power was set at 250 W, four groups of single factor tests were designed to investigate the effects of ratio of material to liquid, ethanol concentration, temperature and duration time on the ultrasonic extraction results of polyphenol from Okra marc. Box-Behnken experimental module in Design-Expert 8.0.6 software was used to design for the combination test of 3 factors, establishment of polynomial regression, response surface analysis and optimization by combination of conditions. Results: Under the conditions of ultrasonic power was 250 W, and …

Effects Of High Enzyme Activity Soybean Powder On Whiteness Of Steamed Bread, Li Xiaoqian, Zhou Huiming, Zhu Kexue, Guo Xiaona, Peng Wei

Food and Machinery

The effects of high enzyme activity soybean powder with different mass ratios in wheat flour on whiteness of steamed bread were studied. The results showed that the whiteness of steamed bread increased firstly and then decreased with the addition of high enzyme activity soybean powder. When the concentration reached 0.5%, the whiteness of steamed bread was the best with the highest L* value, a* value and lowest b* value, yellow pigment content. Yellow pigment content with different water content , water temperature, mixing time, in the dough mixing process were measured, the results showed that the effect of high enzyme …

Condition Optimization And Application Of Pectin Degradation In Reconstituted Tobacco, Hao Hui, Wang Gaojie, Xu Chunping, Zhang Zhan, Nie Cong, Sun Siwen, Ma Yuping

Food and Machinery

In order to reduce the pectin content (mass fraction) in reconstituted tobacco, the degradation conditions of tobacco stem end mixture from defiber and extraction during paper-making reconstitution process by pectinase from Aspergillus niger were optimized by single factor and orthogonal experiment methods. The pyrolysis products were investigated by on-line pyrolysis gas chromatography / mass spectrometry (PY—GC/MS) prior to and after enzymolysis. The monosaccharide composition of pectin prior to and after enzymolysis was analyzed by silanizing GC/MS. And sensory evaluation was investigated by adding the degraded tobacco sample into cigarette. The results showed that: the optimal reaction conditions of pectin degradation …

Quality Changes And Correlation Of Yak Meat Under Heat Treatment, Li Shengsheng

Food and Machinery

In order to investigate the quality changes and their correlation of yak meat under heat treatment. Color, shear force, cooking loss, heat shrinkage, sensory quality of yak meat ongissimus dorsi were measured after they were subjected to heat treatment at 50, 60, 70, 80, 90 ℃, respectively. The results showed that with the increase of temperature, cooking loss, heat shrinkage, shear force of yak meat significantly increased (P＜0.05); L^* value and a^* value of yak meat significantly decrease (P＜0.05); the sensory quality of yak meat was better when it was heated to 80 ℃. Correlation analysis indicated that …

Technique Optimization On Enzymatic Hydrolysis Of Seafood Sauce By Abalone Scraps, Zheng Ruisheng, Yang Ying, Zhu Yanru

Food and Machinery

Using abalone scraps as the main materials to produce seafood sauce by selecting two kinds of complex enzymes (flavorzyme and alcalase) for enzymatic hydrolysis. Based on single-factor experiments, the orthogonal array design method was employed to optimize the technique of seafood sauce. The results showed that the best enzymatic hydrolysis condition of abalone scraps was achieved: dose of complex enzyme (ratio of flavorzyme to alcalase 1︰2) 0.2%, the dydrolysis temperature 55 ℃, pH 8, the hydrolytic time 5.5 h. The content of amino nitrogen was got up to 0.198 g/100 mL in this condition. And the seafood sauce has a …

Optimization On Processing Technology Of Strawberry Jam With Osmotic Dehydrated Fruit And Konjac Powder, Wang Zhongfeng, Wei Tian, Liu Yan, Dai Chao

Food and Machinery

With fresh strawberry as raw material, the osmotic dehydration conditions, and the technological process and the formula for strawberry jam were studied. Each strawberry fruit was cut longitudinally into 4 equal parts, and impregnated in fructose syrup of 70 °Brix at 40 ℃ and atmospheric pressure for 2 h, which could make the water loss by 42% (based on original water content in fresh fruit). The osmotic dehydrated fruits were mashed into jam with 25 g/kg of konjac powder, 0.15 g/kg of sodium cyclamate and 0.03 g/kg of monascus pigment. The strawberry jam with high konjac glucomannan and low sugar …

Optimization On Training Process Of Grapes Natural Yeast Forbread Making, Zhang Lili, Yao Xinmiao, Xie Xuejun, Zhao Rui, Li Zhebin, Gao Yang

Food and Machinery

Taking raisins as the raw materials, the effects of different fermentation parameters impact on natural yeast fermentation of the grapes were studied. The single factor experiment and response surface analysis were used to optimize the fermentation technological conditions. Results: The optimum condition was obtained by response surface optimization as follows: the temperature of 26 ℃, train number 4 days, ratio of raisins and granulated sugar 10︰1.Under this conditions, the natural yeast fermentation of the grapes reached 0.077 9, closed to the fermentation of dry yeast, and can be used in the production of bread.

Preparation Of Perilla Bread Flour And Analysis Of Its Texture Properties, Zhang Chuanzhi, Tian Haijuan, Zhang Yan, Xu Miao, Zhu Zhu

Food and Machinery

This study aims to produce perilla bread powder with specific bread flour as main ingredient by adding Perilla flour and meanwhile adding the right amount of wheat gluten to improve the special quality of Perilla bread flour. Using farinograph to measure the dough properties and taking the water absorption, Development time, stability time, and Farinograph quality number as evaluation indexes, the test shows that when the adding amount of perilla flour is 10% of all and wheat gluten as 7%, perilla bread powder gets its best point: the Water absorption 60.9%, Development time 10 min 20 s, stability time 12 …

Optimization On Formulation Of Agaricus Blazei Murill Polysaccharide Effervescent Tablets By Response Surface Methodology, Zhao Xiaotong, Zhang Yanqing, Li Chengbo, Zhang Huan

Food and Machinery

In this study, the formulation of Agaricus Blazei Murill polysaccharide effervescent tablets were optimized. The normalized values (Z) of effervescent tablets of disintegration time and friability was selected as the response value. The influence factors for formulation of Agaricus Blazei Murill polysaccharide effervescent tablets were acid and alkali mass ratio, Citric acid mass fraction, PEG6000 mass fraction. Moreover, a three-variable, five-level code experiment was designed to optimize the formulation of Agaricus Blazei Murill polysaccharide effervescent tablets. The quadratic polynomial regression equation was built and could well describe the relationship between the dependent and independent variables. The optimal formulation was as …

Research On Crime Of Dereliction Of Duty In Food Safety Supervision In China, Gu Yongjing

Food and Machinery

Combing our country in the field of food safety supervision dereliction crime legislation trajectory can be found, China has initially established a regulation of food safety supervision dereliction crime legislation system, perfect the constitutive elements of the food safety supervision of the crime of dereliction of duty. But standing in the perspective of judicial practice, the current Chinese food safety supervision of the crime of dereliction of duty in the application level also faces the main responsibility for the identification, to identify subjective offence, objective elements identified three difficulties. To promote the perfection of Chinese food safety supervision dereliction crime …

Analysis Of Realistic Plights And Countermeasures In Social Co-Governance On Food Safety In China, Li Hongfeng

Food and Machinery

The food safety social co-governance has currently been settled by law in China, which is the inevitable demand and result of the continuous development of China’s food safety governance. But the implementation of the principle is faced with much problems and trouble brought by the traditional governmental regulatory system. Therefore, the construction of the comprehensive implementation mechanism in the development force, responsibility sharing, information exchange and system guarantee can eventually lead to the forming of the pattern of Food Safety Social Co-Governance characterized by the leading of government and the participation of other kinds of social parts, such as enterprises …

Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, Franklin Sumargo

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The growing snacking habit and steady increasing demand for healthy snacks have drastically changed the ready-to-eat snack market in recent years. While the current healthy, ready-to-eat snack products are still dominated by whole cereal grains, legumes, especially dry edible beans, have a high potential to emerge in nutritional, novel food. Dry edible beans (Phaseolus Vulgaris L) are not only economically valuable but also nutritionally important, since they are important sources of proteins, B vitamins, mineral elements, and soluble dietary fibers even when compared to whole grain cereals. Recent studies have shown extrusion processing is not only effective at producing …

Improving Agricultural Workers Food Safety Knowledge Through An Online Curriculum, Angela M. Shaw, John Dzubak, Catherine Strohbehn, Linda Naeve

Professional Agricultural Workers Journal

Abstract

A one-hour online food safety curriculum was developed to inform university farm workers on food safety hazards associated with production and harvesting of fresh produce. The farm curriculum consists of five sections (food safety importance, pre-harvest hazards, post-harvest hazards, personal hygiene, and regulations). Engagement activities and a user manual were developed to support the curriculum. Curriculum content was validated by an expert panel and a convenience panel of farm workers. The developed curriculum was piloted at two land grant universities (n=50). Multiple-choice quizzes were used to assess knowledge changes in each of the sections. Results indicated significant knowledge gains …

Food Safety Management Practices Of Small And Medium Sized Food Industry Enterprizes In Tanzania, Bright Barestus Kahindi

Masters Theses & Specialist Projects

The study aimed to investigate the food safety practices of HACCP and ISO2200 in food establishments in Tanzania, focused on knowledge (awareness) and management practices of food safety systems. The research randomly surveyed 200 food establishments from three regions in the country; only 113 managers completed the survey. Research conducted face-to-face by questioning knowledge (employees and managers), management practices (ISO 22000, HACCP and prerequisites programs, GMP and SSOP), and demographic information. Employees indicated to have more knowledge on the use of GMP (64.3 %) than HACCP (22.9%) and ISO22000 (15.4%) and training of employees was GMP (73.9 %), ISO22000 (19.2 …

Study On Screening Of High Lipase-Producing Strain And Conditions For Enzyme Production, Zhao Xingxiu, Zhao Changqing, He Yiguo, Zou Wei, Zhang Jing

Food and Machinery

16 samples were obtained from 8 sample points such as the soil of oil mill, restaurant, lampblack absorber. 9 strains were gotten by primary screening with bromocresol purple plate and secondary screening with shaking flask fermentation, and a strain, which producing lipase with 12.9 U/mL was determined original strain. By single factor and orthogonal experiment the optimum condition for high lipase-producing of the strain A7 was obtained, which was soybean oil 5 g/L, peptone 20 g/L, MgSO4·7H2O 0.4 g/L, pH 6.0, culture temperature 30 ℃, rotation speed 200 r/min. The enzyme activity of strain A7 was 19.8 U/mL under the …

Effects Of Structural Parameters On Volume Flux And Correction Factor Of Jet Of Nozzles Used Lubricating Gears, Zhou Fang, Liu Shaojun, Zhang Ruiqiang, Lin Ling

Food and Machinery

In order to study the effects of structural parameters on volume flux and correction factor of jet of nozzles used lubricating gears, single phase flow model of the jet flow field of three dimensional nozzles is simulated by employing the Large Eddy Simulation based on the FLUENT. The rationality of the simulation results of the single phase flow model of jet flow field of three dimensional nozzles were demonstrated by the volume flux of jet oil measured by the method of weighting jet oil. The results indicate that the volume flux of jet is influenced by the orifice diameter, the …

Design And Analysis Of A New Automatic Vending Machine, Liu Haigang, Wang Gang, Gao Jianbiao

Food and Machinery

A new automatic vending machine was designed. The principle of the selecting and pushing of vending machine was introduced, and the three dimensional model was established. The software ADAMS was used to carry out dynamic simulation and optimization analysis. The vending machine can transport the goods to outlet rapidly and steadily. When the pushing velocity was kept at the speed of 150 mm/s left and right, the goods have low wiggle and high stability, and it can provide the experimental basics for the practical design. In the case of equal occupancy area, comparing to the height of the market vending …

Visual Design Of Three Dimensional Potato Vertical Peeling Machine Based On Solid Works, Miao Hongtao, Xia Jingjing

Food and Machinery

With the times development, people pays more attention to the food processing industry. Analyzed the wording principles and efficiency of the formal potato peeling machine by Solid Works a three-dimensional simulation, and based on the formal pelling process, an new vertical peeling machine was designed which had a continuous potato peeling recycle system, including elaborated preparing，washing, peeling processing and unloading. It could greatly reduces the manual links, and improved the efficiency of potato peeling. The visual simulation of potato peeling was finished by Solid Works software.

Effects Of Transport Vibration On Storage Quality Of Hami Melon, Zeng Yuanyuan, Wang Xichang, Zhou Ran, Song Zhewen, Xie Jing, Zhou Yan

Food and Machinery

In order to study the effect of transport vibration on storage quality of Hami melons (Cucumis melo var. saccharinus), transport vibration of semi-trailer was simulated. The melons treated by transport vibration was compared with the untreated melons while melons were stored 28 d at room temperature (23 °C). The result showed that: when stored at 28 d, respiration rate of vibration-treated melons was higher than untreated, it was indicated that the transport vibration will accelerate respiration rate and after-ripening, accelerate aging, and the rate of decrease in hardness, speed up the generation of MDA and membrane lipid oxidation, thereby the …

Extraction Of Artemisia Argyi Volatile Oil With Microwave-Assisted Enzyme Method, Yi Xuejing, Liu Gang, Gong Zhengwu

Food and Machinery

Microwave-assisted enzyme method was adopted to improve the extraction ratio of Artemisia argyi volatile oil, the effects of enzyme extraction time, temperature, and microwave power on the extraction ratio had discussed. The extraction process was optimized with orthogonal experiment, and the ingredient of Artemisia argyi volatile oil had analyzed. The results showed that the microwave-assisted process had the benefit to get a higher extraction ratio as 60 min enzyme extraction time, 45 ℃ enzyme extraction temperature, 10 min microwave processing time, 250 W microwave power, 0.9% cellulase dosage and pH 4.0 buffer solution. The average extraction ratio was 3.61% which …

Infrared Heating Technology And Its Application In Food Sterilization, Wen Jiaxiong

Food and Machinery

Infrared heating technology has been widely used in the food industry, which has a very important significance for food sterilization, improve quality and improve the health of food. Meanwhile introduces the working principle of infrared heating technology, the characteristic as well as the influence on the main components of food, and summarizes the application of infrared heating technology in food industry, with examples, of infrared heating technology in food sterilization and other areas of application and research progress of the analysis.

Advances On Methods To Control Fungal Diseases Of Alternaria Spp In Postharvest, Huang Wei, Feng Zuoshan, Bai Yujia, Zhang Peiling, Zheng Feng

Food and Machinery

Alternaria Spp is a fungi, which can cause a variety of postharvest fruit to disease and the serious loss in every year, so prevention and control of postharvest fruit diseases by Alternaria is particularly important and urgent for now. This article will especially introduce research on method against postharvest fruits Alternaria fungi disease including control at preharvest and post harvest of physical, chemical and biological methods, as well as their mutual combination in domestic and aboard. Then put forward that the combination of new and effective way should be taken to improve the control effect in the future, to enhance …

Toxicological Evaluation On Safety Of Hemp Seed Oil, Wei Yueyuan, Li Li

Food and Machinery

The acute toxicity test, genotoxicity and subchronic oral toxicity of hemp seed oil were investigated. Results indicated that LD₅₀ from the acute toxicity test of mouse was higher than 40 mL/kg. The negative results were showed in Ames test, micronucleus test of bone marrow and sperm abnormality test. No significant differences were found in body weight, food efficiency and blood endpoint values between testing groups and control group. Furthermore, the values of serum biochemical endpoints separately fell into the ranges of their normal specific concentrations. An absence of histological changes in rat organs was observed. It is concluded that …

Isolation, Identification And Biological Characteristics Of A Bacteriocin-Producing Lactic Acid Bacteria Strain Isolated From Fermented Soybean Processing Wastewater, Yin Lebin, Zhang Chenfei, Sun Jing, Kong Xiaoting, Xia Qiuliang, Zhou Xinxing, Du Yan, Lai Han, Zhao Liangzhong

Food and Machinery

A bacteriocin-producing lactic acid bacteria strain designated as NLB-3 was isolated from natural fermentation broth of a soybean plant. By excluding the disturbances of organic acids and H₂O₂ to antibacterial activity of indicator bacteria, and after the fermentation broth protein stability analysis, the antibacterial substance was determined as bacteriocin. On the basis of the colonies, cells morphology, dissolved calcium circle, physiological and biochemical characteristics, strain NLB-3 was preliminary identified as Lactobacillus sp.. The biological characteristics of strain NLB-3 showed that, its optimum growth temperature was at 35 ℃, after 16 hours fermentation, the pH value reached 3.45 …

Analysis Of Fatty Acids Component And Distribution In Sn-2 In Oils From Different Camellia Spp., Feng Na, Zhong Haiyan, Zhou Bo, Zhong Jinjing, Ma Li, Yu Jiao

Food and Machinery

The contents of fatty acids in nine different oils of Camellia spp.wereanalyzed by GC using methyl pentadecanoate as the internal standard. The triglycerides were specially hydrolyzed by the use of pancreatic lipase, 2-monoglyceride was isolated by thin-layer chromatography and then was analyzedby gas chromatography. The results showed that five kinds of fatty acids presented in tested samples of which were palmitic acid, stearic acid, oleic acid, linoleic aicd and linolenic acid. Contents of oleic acid and unsaturated fatty acids in Camellia chekiangoleosawere the highest with 82.79 and 84.77 g/100 g, respectively. The fatty acids in Sn-2 were mainly oleic acid …

Relevance Features Of Rice Protein And Its Components To Physical And Sensory Properties Of Cooked Rice, Wang Pengyue, Shen Qingxia, Lu Xinghua, Pang Linjiang, Chen Zhongxiu

Food and Machinery

Taking the rice both with similar amylose and different protein contents as the research materials, the relevant characteristics of rice protein and protein component (PC) to physical property and sensory quality were studied. The results showed that the crude protein content of cooked rice changed little, and each PC content decreased to different degrees, in which a substantial reduction in albumin, and globulin changes little. And the rice glutelin content have a significant positive correlation with the total contents of protein components (TCPC) of rice, reduced percentage of glutelin content and TCPC in cooked rice. Most cooked rice physical parameters …

Comparison Of Nutritional And Functional Components In 6 Kinds Of Naked Oat, Li Xiaorui, Liu Shan, Wang Shixia, Yao Yang, Ren Guixing, Qi Wentao

Food and Machinery

The components of basic nutritional、functional active and characteristic ingredients in six representative naked oats were detected and compared. The results showed that, the total starch had the highest variation coefficient of 8.21% among all the 6 selected samples, and the amplitude of variation ranged from 51.50% to 64.32%. The contents of slowly digestible and resistant starch of Ba-you 3 and Hua-zao 2 in total starch were relatively high. The variation coefficient of rude fat was 26.29%, ranged from 3.13% to 7.75%. The proportion of unsaturated fatty acids of Ding-you-8 in total fatty acid was 84.00%, which was the highest, and …

Pasting And Gel Properties Of Hulless Barley Starch, Lu Yuandi, Chang Yaning, Dai Wei, Nie Jiarui

Food and Machinery

The pasting properties of starch from hulless barley were analyzed and compared with those of starches from buckwheat and wheat. Effects of different media (sucrose, NaCl and pH) on pasting was studied. The texture and stability of gels were analyzed. Chemical composition, granule structure, relative crystallinity and transparency of the starches were investigated. The results indicated that highland barley starch (HBS) granule is large, flat oval with A type crystal pattern and crystallinity of 26.7%. The pasting stability was increased with the addition of NaCl and retrogradation had been suppressed greatly. While little effects of sucrose and pH (3～11) on …

Application Of Maillard Reaction To Improve The Quality Of Tobacco Sheets, Zhang Peng, Yu Jingyang, Long Zhangde, Li Zhihua, Zhang Xiaoming

Food and Machinery

According to the principles，the influences of conditions of the maillard reaction, such as reaction time and ratios of exogenous amino acids to sugars, on the improving effects of tobacco sheets were evaluated. The results showed that when the initial pH being 7.0～8.0 and thermal reaction temperature of 70 ℃, the optimum conditions for maillard reaction of extracts were as follows: reaction time of 13h, and the ratios of exogenous amino acids to carbohydrates being Pro︰Gly︰Phe︰Cys︰peptides︰fructose as 13︰13︰13︰2︰0.3︰70. GC—MS was used to analyze the main flavor components of the reaction mixture, and the tobacco sheet samples were sensory evaluated by professionally …