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Full-Text Articles in Food Processing

Inspection And Construction Of Green Food Network Marketing Pattern In China, Zhang Qiankun Mar 2016

Inspection And Construction Of Green Food Network Marketing Pattern In China, Zhang Qiankun

Food and Machinery

The Internet marketing model based on the Internet is not restricted by region and the information communication is convenient and cheap. Today, internet is becoming more and more popular. Through the review of Chinese green food marketing model, many problems can be found. Although the network marketing of green food in our country has been a great development. But, the problems still exists such as the internet technology under developed, the legal system construction of imperfection, the single means of network marketing, high price, unreasonable structure etc.. Therefore, it is necessary by strengthening the legal construction of the infrastructure of …

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Study On Problems And Suggestions From The Development Of China Food Industry Tourism——An Analysis Of Changsha Food Industry Tourism, Zhu Fang Mar 2016

Study On Problems And Suggestions From The Development Of China Food Industry Tourism——An Analysis Of Changsha Food Industry Tourism, Zhu Fang

Food and Machinery

Development of Chinese food industry tourism nowadays possesses a series of advantages and profound necessity. Facing good prospects, food industry tourism yet confronts problems from of the development environment, concept, design of product development, and team construction. Through analyzing the food tourism mode of Changsha, in the future, developing food tourism needs explore useful ways on policy, environment, products and staff.

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Research Advance On Ecological Packaging Materials Of Chinese Spirits, Yu Yougui, Cao Zhihua, Yang Beibei, Zeng Hao Mar 2016

Research Advance On Ecological Packaging Materials Of Chinese Spirits, Yu Yougui, Cao Zhihua, Yang Beibei, Zeng Hao

Food and Machinery

The breakthrough and development of the packaging of Chinese spirits depended largely on the innovation and upgrading of packaging material. Ecological packaging materials must firstly be selected to achieve ecological packaging of Chinese spirits. The necessity, basic characteristics, classification and development trend of ecology packaging material of Chinese spirits were introduced. The realization of ecological packaging materials of Chinese spirits would help to promote the health of consumers and the protection of ecological environment. The ecological packaging material of Chinese spirits has 4 basic characteristics, including the characteristics of excellent protecting products, good processing and use, excellent visual design and …

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Preparation Of Microcapsules Encapsulating Orange Essential Oil By Complex Coacervation, Chen Linhao, Shan Yang, Li Gaoyang, Fu Fuhua Mar 2016

Preparation Of Microcapsules Encapsulating Orange Essential Oil By Complex Coacervation, Chen Linhao, Shan Yang, Li Gaoyang, Fu Fuhua

Food and Machinery

Taking gum Arabic and gelatin as wall material, orange essence as core materials, the globular multi-core orange microcapsules was prepared by adopting compound condensation. Several probolems were studied, including wall material ratio , the core wall ratio, pH, types of curing agent, adding quantity on production rate , efficiency of microcapsules microcapsule, and the influence of microcapsule loading capacity. By the response surface test, the results showed that the ratio of gelatin and Arabic gum was 1.1∶1.0 (m∶m), core wall ratio was 2.2∶1（m∶m）, pH 3.6, curing agent content was 0.16%, the microcapsules of highest loads effectively was 73.16%.

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Progress On Modification Of Carbon Nanotubes And Applications In Food Detection, Wang Kun, Li Zhonghai Mar 2016

Progress On Modification Of Carbon Nanotubes And Applications In Food Detection, Wang Kun, Li Zhonghai

Food and Machinery

Carbon nanotube (CNT) is a new material of nano-carbon materials. In this paper, it describes the non-covalent and covalent modification methods of carbon nanotubes, and its application in the field of pesticide and veterinary drug residues, heavy metals testing, food additives testing and detection of genetically modified foods, and its development direction in the field of food testing was discussed.

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Research Progresses On Ssr Molecular Markers In Foxtail Millet, Shen Yan, Wang Ying, Sun Daqing, Zhang Dongjie Mar 2016

Research Progresses On Ssr Molecular Markers In Foxtail Millet, Shen Yan, Wang Ying, Sun Daqing, Zhang Dongjie

Food and Machinery

Foxtail millet was one of the important positions in grain crops. With the completion of its whole genome sequencing, it had greatly promoted the development of molecular markers of foxtail millet. As the second generation, with a simple operation, good reproducibility and reliable results and other advantages, SSR markers technology had been widely adopted in crop genetic diversity, construction of genetic linkage map, analysis of quantity shape, species identification and other research. The application in genetic diversity and other research of SSR markers in foxtail millet were reviewed, and it was expected to provide information and reference for the development …

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Progress On Application Research Of Fresh Ice For Aquatic Products Preservation, Wang Qian, Sun Xiaohong, Lan Weiqing, Zhang Wanjun, Xie Jing Mar 2016

Progress On Application Research Of Fresh Ice For Aquatic Products Preservation, Wang Qian, Sun Xiaohong, Lan Weiqing, Zhang Wanjun, Xie Jing

Food and Machinery

Aquatic products are good resources of protein, inorganic salt and vitamin, which are tend to be deteriorated easily and affect the circulation of aquatic products. Fresh ice is one of the fresh-keeping methods with ice, such as ozone, electrolyzed water, bio-preservatives and electronic beam etc, so as to achieve the best effect of preservation. The application progress in fresh-keeping effects of aquatic products with traditional ice, ozone ice, slurry ice, electrolyzed water ice and bio-preservative ice were reviewed in this paper. The application of electronic beam and composite bio-preservative with ice were also introduced at the same time. The main …

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Progress On Migration Of Uv Absorbers In Pet Packaging Materials, Zou Ping, Li Juan, Li Zhonghai Mar 2016

Progress On Migration Of Uv Absorbers In Pet Packaging Materials, Zou Ping, Li Juan, Li Zhonghai

Food and Machinery

PET packaging materials was widely used in food packaging, a certain amount of the UV absorber were added in it for improving its Anti-light oxidation. As the same time, the long-term storage may lead to the migration of UV absorber. Therefore, the types and the migration principle of UV absorbers in PET packaging materials, the domestic and foreign related transfer were summarized.

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Application Of Detection In Food Adulteration By Using Rapid Optical Analysis Technology, Wang Long, Zhu Rongguang, Dua Nhongwei, Xu Weidong Mar 2016

Application Of Detection In Food Adulteration By Using Rapid Optical Analysis Technology, Wang Long, Zhu Rongguang, Dua Nhongwei, Xu Weidong

Food and Machinery

The rapid optical analysis technology, which is a fast and nondestructive testing technology, has been widely used. This essay summarizes the application of Near infrared spectroscopy, Raman spectroscopy and Hyperspectral imagimg techniques in detecting adulterated food, including, but not limited to, dairy products, edible oil and meat. This review also proposes the existing technical problems in the present stage of optical fast analysis methods and looks forward into the future of the technology.

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Research Progress On Determination Of Total Polyphenols In Grape And Wine, Niu Xue, Zhang Junxiang, Xu Guoqian Mar 2016

Research Progress On Determination Of Total Polyphenols In Grape And Wine, Niu Xue, Zhang Junxiang, Xu Guoqian

Food and Machinery

Phenols are the main components of wine and important, and are the major function substance on health care. Thus, accurate determination of total content of phenolic compounds in wines has important effect on health care and wine quality judgment. The paper summarizes potassium permanganate method, Folin-Ciocalteu, Prussian Blue assay, vanillin-hydrochloric acid (sulfuric acid), high performance liquid chromatography, and protein precipitation assays, and compares and analyze advantages and disadvantages of above methods to provide a reference for the research of ways in screening and optimizing detection of total phenols contents of wines.

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Automatic Food Expiration Notification System, Nikolas-Viktor P. Doukas, Ozan Celebi, Lindsey E. Colgrove, Michael D. Werner, Tre Commings, Christopher M. Zatek, Daniel E. Odihi Mar 2016

Automatic Food Expiration Notification System, Nikolas-Viktor P. Doukas, Ozan Celebi, Lindsey E. Colgrove, Michael D. Werner, Tre Commings, Christopher M. Zatek, Daniel E. Odihi

Engagement & Service-Learning Summit

No abstract provided.

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Breadtalk: Managing An Expanding Brand Portfolio, Singapore Management University Mar 2016

Breadtalk: Managing An Expanding Brand Portfolio, Singapore Management University

Perspectives@SMU

The Singapore-based company has expanded into foodcourts and restaurants in 17 countries. How can it manage its burgeoning portfolio of brands?

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Studies On Purification And Properties Of Peroxidase In Lotus Sprout, Deng Bo, Deng Fangming Feb 2016

Studies On Purification And Properties Of Peroxidase In Lotus Sprout, Deng Bo, Deng Fangming

Food and Machinery

Study on peroxidase (POD) extraction and purification technology of lotus sprout, as well as temperature, pH value and part of the chemical's impact on POD enzyme activity. Peroxidase from the lotus root was purified using ammonium sulfate precipitation, DEAE-52 and G-75 column chromatography, SDS-PAGE analysis showed that the purified POD had a single polypeptide with a molecular weight is about 42 kD, the final purification fold and protein yield were 32.68 and 2.11%,respectively. The POD of the optimum temperature and pH were 40 ℃ and 5.0. At a temperature higher than 80 ℃and pH value of less than 2.0 and …

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A Performance Study Of Multilevel Physical Field On Pulsed Electric Fields, Yan Wenxu, Zhang Shanshan, Gong Qun Feb 2016

A Performance Study Of Multilevel Physical Field On Pulsed Electric Fields, Yan Wenxu, Zhang Shanshan, Gong Qun

Food and Machinery

Pulsed electric field sterilization technology is one of the main concerned non-thermal sterilization technologies. One of its key components is treatment chamber, when the food material went the treatment chamber, in a very short period of time microorganisms endured strong electric field force, the cell structure was destructed, so the cell died. The electric field strength and the temperature distribution in the treatment chamber is the main factor of affecting the system bactericidal effect and food quality, the numerical simulation of the uid dynamics coupled with the electric and thermal eld inside the treatment chamber can provide detailed analysis. The …

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Effects Of Different Methods On Determination Of Hyaluronic Acid In Fermentation Media, Zhao Xingxiu, He Yiguo, Zou Wei, Zhang Jing, Zhao Changqing Feb 2016

Effects Of Different Methods On Determination Of Hyaluronic Acid In Fermentation Media, Zhao Xingxiu, He Yiguo, Zou Wei, Zhang Jing, Zhao Changqing

Food and Machinery

According to the change of the hyaluric acid (HA) during fermentation process, the fermentation medium was diluted with different multiples. The hyaluric acid in the diluted fermentation medium was determined by different methods. The result showed that, the measurement of the Bitter-Muir way, the CTAB turbidity way and the CTAB way were influenced by the fermentation medium, in which the CTAB turbidity method was influenced significantly. Then the data were adjusted according to the influence, and the adjusted data could more really respond to the HA production.

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Dynamic Model And Virtual Prototype Simulation Of Tqlz Type Reciprocating Vibration Screen, Wang Zhongying, Ren Ning, Wu Wenbin, Li Yongxiang Feb 2016

Dynamic Model And Virtual Prototype Simulation Of Tqlz Type Reciprocating Vibration Screen, Wang Zhongying, Ren Ning, Wu Wenbin, Li Yongxiang

Food and Machinery

To predict vibration amplitude and trajectory of the TQLZ type reciprocating vibration screen. A dynamic model of the vibration screen was established, and the stiffness of the rubber springs was determined. A virtual prototype model of the vibration screen was established based on the rigid body dynamics analysis software ADAMS. By calculating the dynamic theory virtual prototype simulation, the amplitude and trajectory of the screen were gotten. The results showed that the theoretical calculation results of the centroid amplitude of the vibrating body were consistent with the results of the virtual prototype simulation. There was a certain angle between the …

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Optimization Design On Dynamic Load Sharing Property Of Planetary Gear Reducer, Wang Juan, Li Tongjie, Yao Zhihua, Yi Kechuan Feb 2016

Optimization Design On Dynamic Load Sharing Property Of Planetary Gear Reducer, Wang Juan, Li Tongjie, Yao Zhihua, Yi Kechuan

Food and Machinery

Dynamic load sharing property optimization of a 2K-H planetary gear reducer is carried out based on genetic algorithm and the bending torsional coupling model of the planetary gear train. Some design parameters which have significant influence on the load sharing property of the reducer are chosen by using the method of numerical calculation about the dynamic response. According to principle that parameter is easy to modify in actually engineering project, clearance of the external and internal gear pairs are selected as design variables from the above chosen parameters. According to the clearance region of a gear pair in actually engineering …

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Design Of Machine For Threshing And Peeling Wet Pepper, Shu Qi, Zhang Yan Feb 2016

Design Of Machine For Threshing And Peeling Wet Pepper, Shu Qi, Zhang Yan

Food and Machinery

Combined with the present status of the pepper processing in China, in order to reduce the labor intensity, and improve production efficiency and product quality, a kind of threshing and peeling wet pepper machinery was designed. There are five basic components of this machinery: threshing device, scratch device, microwave processing device, peeling device and screening device. The whole process uses the electric motor to provide the energy, which can reduce the noise effectively. And through simulation experiments, it is concluded that the device can effectively thresh and peel wet pepper, and work efficiency can reach up to 100 kg/h. The …

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Research Of Inhibitors On Enzymatic Browning Of Cloudy Pear Juice, Chang Dawei, Wei Songsong, Liu Shuxing, Luo Cangxue Feb 2016

Research Of Inhibitors On Enzymatic Browning Of Cloudy Pear Juice, Chang Dawei, Wei Songsong, Liu Shuxing, Luo Cangxue

Food and Machinery

The enzymatic browning of pear juice was one of the major technical challenges during storage and processing. It reduced the value of pear juice such as the appearance, flavor and other quality. In this paper, crisp pear was selected as material. The inhibitory effects of enzymatic browning by browning inhibitors including ascorbic acid, calcium chloride, citric acid, β-cyclodextrin, EDTA and their combination were studied. The results showed that the order of the intensity of inhibition on the relative enzyme activity of polyphenol oxidase was ascorbic acid> calcium> citric acid> β-cyclodextrin> EDTA within the range of concentrations selected. And there was …

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Research Progress On Bioactive Peptides In Sesame, Sui Xiao, Du Guicai, Zhao Aiyun, Dou Lixue Feb 2016

Research Progress On Bioactive Peptides In Sesame, Sui Xiao, Du Guicai, Zhao Aiyun, Dou Lixue

Food and Machinery

Sesame( Sesamum indicum L.）is a widely grown oilseed crops. Sesame meal is a by-product of oil industry. Sesame meal contains plentiful protein which is a good source of sesame bioactive peptides. The current work reviewed the preparation, purification, structure and biological activity of sesame bioactive peptides and discussed its further research development, aimed to provide the references for the related research.

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Research Status And Development Tendency Of Liquor-Making Rice Husk, Yang Beibei, Yu Yougui, Zeng Hao, Yang Li, Guo Jingying, Yang Zhilong Feb 2016

Research Status And Development Tendency Of Liquor-Making Rice Husk, Yang Beibei, Yu Yougui, Zeng Hao, Yang Li, Guo Jingying, Yang Zhilong

Food and Machinery

The basic characteristics and recycling of liquor-making rice husk and relationship between rice husk and liquor-making were introduced mainly. The in-depth studies of liquor-making rice husk can be further improved the quality of new spirit from three aspects that include the total analysis of the physical property, the optimal selection of new varieties, and the innovation of the pretreatment methods. The purpose is to provide some new ideas for future related research, and promote the development of the wine industry in the direction of ecological liquor-making.

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Application Of Computer Information Technology In Food Enterprise Management, Wei Yin Feb 2016

Application Of Computer Information Technology In Food Enterprise Management, Wei Yin

Food and Machinery

The computer data technology plays a particularly important role in the management of food enterprises. In developed countries which computer technology and enterprise management level is in the advanced position, and computer data technology has been widely used in food enterprise management. In our country, the use of computer technology in food business management has also been a certain degree of development. However, because there are many problems on the use of computer data technology in the food enterprise management, for the popularity of data processing technology is not high, the lack of legal requirements, hardware and software technology is …

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Sublimation Drying Coefficient And Expand Study Of Sublimation Forecasting Model During Freezing Drying Of Cooked Beef Slice, Kong Lingyuan, Li Yalei, Luo Ruiming Feb 2016

Sublimation Drying Coefficient And Expand Study Of Sublimation Forecasting Model During Freezing Drying Of Cooked Beef Slice, Kong Lingyuan, Li Yalei, Luo Ruiming

Food and Machinery

The relationship are discussed, between the sublimation drying coefficient and the mode of pre freezing, pre-freezing temperature, material thickness, heating temperature, pressure of drying chamber. Tests were performed using single factor test method. The sublimation drying coefficient of materials was measured with different thickness and pressure under heating temperature 80 ℃, using slow pre-freezing method in the temperature -30 ℃ on the premise that free water sublimation entirely. The results were fitting by software Origin 9.0 and established sublimation drying coefficient query database using VB language. Therefore, the sublimation drying coefficient database of cooked beef slice was set up on …

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Quality Changes Of Corn Oil During Frying Dough Sticks, Ma Yuting, Hou Lixia, Liu Yulan, Wang Yingying Feb 2016

Quality Changes Of Corn Oil During Frying Dough Sticks, Ma Yuting, Hou Lixia, Liu Yulan, Wang Yingying

Food and Machinery

The continuous frying experiment was proceeded at the frying temperature of 190 ℃for 32 h by using coil oil to fry dough sticks. The quality indexes of coil oil sample were monitored for each two hours, and the quality changes of coil oil during frying dough sticks were studied. The study found that after continuous frying for 32 h, the colour (OD448 nm) increased from 0.028 to 0.673, the acid value of coil oil in creased from 0.33 to 2.40 mg KOH/g, the carbonyl value increased from 7.78 meq/kg to 94.70 meq/kg, and the total polar components increased …

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Effect Of Se-Enriched Germination On Functional Properties Of Soybean Protein Isolates, Hu Dandan, Wang Suya, Yang Xiaoya, Zhang Miaomiao, Cao Yuhua Feb 2016

Effect Of Se-Enriched Germination On Functional Properties Of Soybean Protein Isolates, Hu Dandan, Wang Suya, Yang Xiaoya, Zhang Miaomiao, Cao Yuhua

Food and Machinery

Effect of Se-enriched germination was studied, on functional properties of soybean protein isolate (SPI). After inversed 6 h in 10 mg/L Na2SeO3 solution, soybean was germinated 96 h at optimal conditions. SPI from germinated soybean was prepared by alkaline extraction and acid precipitation method. The results showed that the change trend on solubility, water binding capacity, foaming property, and emulsifying property of SPI were similar, these properties value increased firstly and then decreased. SPI separated from sprouting 24～60 h soybean showed better solubility, emulsifying and foaming properties. The best functional property of SPI was determined when soybean …

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Changes Of Physical And Chemical Indicators Of Vidal Varietal Icewine Raw Material In Late Harvested, Liu Na, Zhang Junxiang, Chen Fangyuan Feb 2016

Changes Of Physical And Chemical Indicators Of Vidal Varietal Icewine Raw Material In Late Harvested, Liu Na, Zhang Junxiang, Chen Fangyuan

Food and Machinery

The main factors influencing the icewine quality is raw material. This paper illustrates the changes of Vidal grape’s physical and chemical indicators in the Helan mountain foothill belt in late harvest, aiming to provide the basic roles for the production of regional ice wine. The indicators like brix, titratable acidity, pH, the weight per hundred berries, and juice rate were measured in the process to determine the changes. The result reveals that with the over ripening of raw material, the clusters and the berries have changed a lot.Some berries dried out, and some berries were infected as noble rot. Brix …

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Quality Attributes Evaluation And Analysis Of Different Varieties Jujube Fruits, Ding Shenghua, Wang Rongrong, Shan Yang, Li Gaoyang, Huang Lvhong Feb 2016

Quality Attributes Evaluation And Analysis Of Different Varieties Jujube Fruits, Ding Shenghua, Wang Rongrong, Shan Yang, Li Gaoyang, Huang Lvhong

Food and Machinery

The physicochemical properties were investigated, including total solute solid content, titratable acid (TA), ratio of sugar to acid, reducing sugar, total soluble solid, organic acid, and free amino acid, of six different jujube cultivars. The results showed that glucose, fructose, and sucrose were the main soluble sugars of the six jujube fruits. Malic acid and succinic acid were the main organic acids, accounting for more than 92% of the total organic acids. Proline was found to the highest content of free amino acid, accounting for more than 68% of total free amino acid, followed by aspartic acid. Lizao is suitable …

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Analysis Of Nutrition And Valitile Flavor Of Guava Fruit (Psidium Guajava L.), Zhou Nong, Yang Xihong, Xie Wancui, Mo Xingyou, Gao Qian Feb 2016

Analysis Of Nutrition And Valitile Flavor Of Guava Fruit (Psidium Guajava L.), Zhou Nong, Yang Xihong, Xie Wancui, Mo Xingyou, Gao Qian

Food and Machinery

To explore the nutrition and flavor characteristics of tropical fruits of guava Psidium guajava L.. The basic components were determined, and its flavor were analyzed by sensory descriptive analysis (QDA) and SPME—GC—MS. Results shown that the basic ingredients contents of pearl-guava, moisture, total sugar, reducing sugar, total acid, crude protein, ash and Vc were 84.79, 9.21, 3.85, 0.56, 0.82, 0.74, 0.13 g/100 g, respectively. Sweet crispy, full-bodied fragrance, and distinct guava flavour style were showed by sensory evaluation. There are 41 flavor active ingredients were identified by SPME—GC—MS and the percent of esters and aldehydes total peak area were 85.06%. …

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Preliminary Screening And Biological Activity Of Fermentation Products Of 18 Marine Endophytic Fungi Strains, Sun Binzhi, Tian Zhenhua, Liu Xu Feb 2016

Preliminary Screening And Biological Activity Of Fermentation Products Of 18 Marine Endophytic Fungi Strains, Sun Binzhi, Tian Zhenhua, Liu Xu

Food and Machinery

A total of 18 strains of marine endophytic fungi were fermented by three fermentation media with significantly different carbon sources, nitrogen sources and growth factors, which was gotten from 54 fermentation products. These 54 fermentation products were evaluated through chemical screening and bioactivity screening. The ethyl acetate extract of 18 strains of marine endophytic fungus was screened by HPLC, antioxidant activity in vitro and antibacterial activits. Ethyl acetate extract (10 mg/mL) of the strain 150103 (medium 1) could inhibit bacillus subtilis and Staphylococcus aureus effectively. The diameter of inhibition zone is 12 mm and 11 mm respectively. It couldn’t inhibit …

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Flour Products Of Aluminum Pollution Condition And Application Of Spectrophotometry Technology, Zhang Rongxin Feb 2016

Flour Products Of Aluminum Pollution Condition And Application Of Spectrophotometry Technology, Zhang Rongxin

Food and Machinery

To understand the aluminum content of several common flour foods on the market, search the influence aluminum pollution causes, prevention policies for relevant departments and residents provides the basis for reasonable diet. A random sample of a central city in the major supermarkets, bakeries, restaurants do flour products, snacks and other food testing aluminum pollution. By comparison with relevant test and analysis; Circulate on the current social flour products, biscuits and instant noodles food aluminum content meet the national standard requirements, pastry food have a 50% overweight, Fried foods are all meet the requirements of national standards, the phenomenon of …

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