Optimization Extraction Of Polypeptide From Pleurotus Eryngii Mycelium And Its Antioxidation In Vitro,
2017
Food Science and Engineering College, Qingdao Agricultural University, Qingdao, Shandong 266109, China
Optimization Extraction Of Polypeptide From Pleurotus Eryngii Mycelium And Its Antioxidation In Vitro, Sun Yanan, Li Wenxiang, Hu Xinlei, Li Ming, Yu Ge, Zhang Xin
Food and Machinery
The optimal extraction conditions of polypeptide from Pleurotus eryngii mycelium was ivestigated, and activity of the antioxidant was evaluated in this study. Based on the single-factor tests, the extraction conditions of polypeptide from P. eryngii mycelium were optimized by Response Surface Methodology(RSM) to increase the extraction rate of polypeptide. Moreover, the polypeptide was purified with Sephadex-50, and the antioxidant activity of polypeptide was assessed using several assay model systems in vitro. The optimal extraction conditions of polypeptide were pH 8.85, extraction time 4.17 h, liquid-to-material ratio 111.86 (g/mL). Under the optimal extraction conditions, the maximum extraction rate of polypeptide was …
Extraction Of Pectin From Okra And Itssol Property,
2017
College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
Extraction Of Pectin From Okra And Itssol Property, Chen Wei, Li Jiaxing
Food and Machinery
The extraction conditions and sol property of pectin from Okra were studied by ultrasonic assisted extraction. The effects of materials-liquid ratio, pH, extraction temperature and ultrasonic time value on the extracting efficiency of pectin were studied by single-factor experiments. Then the L9(34) orthogonal experiment was carried out to optimize the process conditions, based on single-factor experiments, finally the physical and chemical methods were used to analyze pectin purity, dry weight loss, ash content, pH value, water holding capacity and esterification degree. At 250 W ultrasonic power, the results showed that the optimum extraction conditions were as follows. Using …
Gc-Ms Analysis Of Volatile Oil Compositions From Wild And Domestic Artemisia Argyi Levl. Et Vant,
2017
Hubei Key Laboratory of Biological Resources Protection and Utilization( Hubei University for Nationalities), Enshi, Hubei 445000, China; College of Biological Science and Technology, Hubei University for Nationalities, Enshi, Hubei 445000, China
Gc-Ms Analysis Of Volatile Oil Compositions From Wild And Domestic Artemisia Argyi Levl. Et Vant, Li Wenyan, Zhang Yingtuan, Zhou Dazhai, Li Wei
Food and Machinery
The volatile oil of domestic and wild Artemisia argyi Levl. et Vant was extracted with steam distillation, and the chemical compositions were analysed by GC-MS, the chemical composition difference of the volatile oil between the domestic and wild A. argyi Levl. et Vant were compared as well. The results showed that 109 kinds of volatile components were isolated from the stems and leaves of A. argyi Levl. et Vant, and the domestic and wild Artemisia argyi Levl. et Vant shared 12 kinds of volatile components. The main volatile components were terpenoid, and their total contents in the stems of domestic …
Study On Osmotic Dehydration Technology For Improving Sensory Quality Of Instant Bird's Nest,
2017
School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Osmotic Dehydration Technology For Improving Sensory Quality Of Instant Bird's Nest, Li Can, Zhong Fang, Li Yue
Food and Machinery
In order to improve the stability of bird's nest in the storage through osmotic dehydration, three different techniques, such as sugar soaking, sugaring and sugar braising, were employed to treat the bird's nest, then determine the best treated process through comparing the physicochemical properties and sensory properties. On this basis, comparing the properties of different kinds of sugar treated bird's nest to select the best treatment sugar. The results showed that after the bird’s nest was sugar braised in 60% concentration of trehalose solution, the water content, sugar content and viscoelasticity were all at a better level, the free water …
Research On The Key Technological Application Of Extrusion Type Quick-Frozen Highland Barley Fish Noodle Based On The Fuzzy Comprehensive,
2017
School of Food Science and Tecnology, Jiangnan University, Wuxi, Jiangsu 214122, China;College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Research On The Key Technological Application Of Extrusion Type Quick-Frozen Highland Barley Fish Noodle Based On The Fuzzy Comprehensive, Hu Xinjie, Zhao Xuemei, Ding Jie, Duan Lili
Food and Machinery
Taking the Water addition, mixing time, settling time and freezing temperature as factors, response surface experiments were used to optimize the technological application of extrusion type quick-frozen highland barley fish noodle based on the results of single factor experiments by the fuzzy comprehensive. Results were as followed: Water addition and freezing temperature with the quality of noodle were significant(P＜0.05), which have synergistic enhancing effects. The primary and secondary order of technological factors that affect the total quality score of noodle were water addition and freezing temperature, respectivley. Mixing time and settling time on consumer behavior on the total quality score …
Optimization Of Fermentation Process For Potato Wine And Analysis Of Flavor Substances,
2017
Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
Optimization Of Fermentation Process For Potato Wine And Analysis Of Flavor Substances, Yu Zhaoshuo, Xu Hanlin, Peng Zhangwen, Yu Ji, Ma Chengjin
Food and Machinery
The production process conditions of vinegar from fresh potatoes were studied through simultaneous saccharification and fermentation and acetic fermentation. The influence of factors on total acid content was also studied according to Central Composite Design based on the single factor tests. The results showed that the optimal parameters of the fermentation were with inoculum size 12 mL/100 mL, processing at 34 ℃ for 6 d. Under this condition, the total acid content reached 3.21 g/100 mL, and the vinegar showed amber color and moderate sourness. Moreover, 14 kinds of flavor substances such as eugenol, benzene alcohol and phenethyl acetate were …
Effects Of Fat Content And Oxidation On The Color Of Casing,
2017
College of Food Science and Engineering Yangzhou University, Yangzhou, Jiangsu 225127, China; Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, Jiangsu 225127, China
Effects Of Fat Content And Oxidation On The Color Of Casing, Ge Qingfeng, Ding Qiqi, Cui Baowei, Yin Yongqi, Gu Yongjun, Wu Mangang, Yu Hai
Food and Machinery
In the present study, the effect of lipid content and oxidation on the color of casing was investigated. Result showed that lipid content has a significant impact on the color of casing. After alcohol treatment, lipid content of casing decreased while its △E decreased significantly. The correlation coefficients for the colour change and the lipid oxidation of casing over 0.9. The present study indicates that lipid oxidation is an important factor of the deterioration of casing’s color.
Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels,
2017
School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels, Zhang Xinyun, Song Yun, Fan Xuehui, Zhang Qingan
Food and Machinery
Effects of the drying temperatures (60, 80, 100, 110, 120, 130, 140 ℃）on the major quality of debittered apricot kernels drying products were studied. The results showed that with increase of drying temperature, the main component of debittered apricot nuts decreased after the first increase. Values of peroxide and acid of debittered apricot kernels increased with drying temperature. Drying temperature influenced on the color of debittered apricot nuts significantly. There was a good correlation between the protein (r=0.713 0), leucine (r=0.659 8), histidine (r=0.765 2), reducing sugar (r=0.800 1), aspartic acid (r=0.638 7), glutamic acid (r=0.801 5), valine (r=0.812 0), …
Influences Of Environmental Temperature And Humidity On Quality Of The Distribution Tobacco Cut And Cigarette,
2017
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Influences Of Environmental Temperature And Humidity On Quality Of The Distribution Tobacco Cut And Cigarette, Gu Liang, Li Chungguang, Liu Qiang, Fan Xinshun, Li Yaoguang, Sun Mi, Zhang Yuhai
Food and Machinery
In order to investigate the influence trend of moisture and temperature on the filling and cigarette quality distribution of the cut tobacco, environment temperature (5～40 ℃) and humidity (30%～80%) conditions of different season of Henan province were simulated respectively, and the different packaging and distribution of tobacco and cigarette quality was analyzed, under conditions of low temperature and wet, drying, high temperature and wet, normal temperature and dry. The results showed that cigarette quality under normal temperature conditions on the distribution of tobacco was less than those under the low and high temperature conditions; cigarette quality under the damp conditions …
Advances In The Effect Of Crosslinked Modification On The Properties Of The Starch,
2017
Department of Food and Chemical Engineering, Lushan College of Guangxi University of Science and Technology, Liuzhou, Guangxi 545616, China
Advances In The Effect Of Crosslinked Modification On The Properties Of The Starch, Zhang Jiayan, Xiong Jianwen, Zhao Pin, He Liyuan
Food and Machinery
Crosslinking is a common method to modify starch. The properties of cross-linked starch are affected by the starch source, the kind and concentration of cross-linked agent, and cross-linking method. The affection of crosslinking on the physicochemical properties, microscopic structure, gelatinization properties, and crystal structure of cross-linked starch were reviewed in this study, aiming to provide theoretical references for further research on production and application of cross-linked starch.
The Time Of Flight Mass Spectrometry Technology And Its Application In Plant Polyphenols Identification,
2017
College of Food Science, Southwest University, Chongqing 400715, China
The Time Of Flight Mass Spectrometry Technology And Its Application In Plant Polyphenols Identification, Li Weizhou, Ming Jian, Xiao Xingning, Shi Fang, Li Yao
Food and Machinery
Time of flight mass spectrometry (TOF-MS) has been widely applied in food, biological medicine, environmental monitoring for its great precision, wide range of detection and high speed of analysis. TOF-MS with various techniques in tandem plays an important role in the structure identification of polyphenols. In this review, it was outlined the application of time of flight mass spectrometry in the structure identification of plant polyphenols to provide some references for the study of plant polyphenol.
Advances In Research On Extraction Technologies Of Bioactive Substances From Chrysanthemum,
2017
College of Biology and Food Engineering Chuzhou University, Chuzhou, Anhui 239000, China
Advances In Research On Extraction Technologies Of Bioactive Substances From Chrysanthemum, Zhang Lei, Xiang Fangzhi, Miao Wenjuan, Yin Peifeng
Food and Machinery
The optimum extraction techniques of five kinds of bioactive substances in chrysanthemum were reviewed, and the principle and technical parameters of each extraction process were expounded in order to provide theoretical basis and technical reference for scientific research and industrial production of chrysanthemum.
The Using Of Bib In The Packaging Of Cooking Oil,
2017
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China;Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
The Using Of Bib In The Packaging Of Cooking Oil, Diao Xiaoqian, Weng Yunxuan, Pei Xiaoqin, Wei Wenchang
Food and Machinery
Cooking oil is now mainly packagedby cans and PET bottles in China. However, there are problems of serious illegally refilling waste cooking oil, limited shelf life and high costs. In this paper, the structure of the Bag in Box (BIB), the advantages of the packaging for the cooking oil, the existing problems, and the prospect of the application in the packaging of the cooking oil were reviewed. BIB has been widely used in the packaging of various liquid products, which can be used in cooking oil to save raw materials and costs, improve the shelf life, and exclude illegally refilling …
Overview On Shearing Equipment For Stipe Lentinula Edodes,
2017
Nanjing Research Institute for Agricultural Mechanization Ministry of Agriculture, Nanjing, Jiangsu 210014, China
Overview On Shearing Equipment For Stipe Lentinula Edodes, Li Feng, Song Weidong, Wang Mingyou, Wang Jiaoling, Wu Jingji, Ding Tianhang
Food and Machinery
Shearing equipment for stipe Lentinula edodes alleviates the restriction of shearing stipe Lentinula edodes by labor intensive, ensures the processing quality of the Lentinula edodes and improves the efficiency of Shearing for stipe Lentinula edodes. Therefore, this paper does deep analysis on research progress of shearing equipment for stipe Lentinula edodes, and points out that: the research of shearing equipment for stipe Lentinula edodes started later, and the development of hardware and software was poorer; the design of equipment was simple and humble; , and the key techniques such as sorting, positioning did not conquer; degree of mechanization was lower. …
Effect Of Sodiuncarboxy Methyl Cellulose On The Gel Properties Of Soybean Protein,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of Sodiuncarboxy Methyl Cellulose On The Gel Properties Of Soybean Protein, Miao Zhonghua, Xin Yicong, Zeng Ruiqi, Zheng Jiong
Food and Machinery
In order to investigate the influence of sodiuncarboxy methyl cellulose on the gel properties of soybean protein, CMC of 0%, 0.1%, 0.2%, 0.3%, and 0.4% were added, respectively, to soybean protein with a mass fraction of 5%, and the change of the rheological properties, gelation and microstructure were also studied. The results showed that the dynamic viscoelasticity of the gel system changed, and the storage modulus of the gel system increased with the addition of CMC. However, the loss tangent decreased gradually with the addition of CMC. When the amount of CMC exceeded 0.3%, the storage modulus of the system …
Ultrasonic Nondestructive Testing Device For Water-Injected Meat And Extraction Of Feature Threshold,
2017
Department of Electrical Engineering and Automation of Northeast Agricultural University, Harbin, Heilongjiang 150030,China
Ultrasonic Nondestructive Testing Device For Water-Injected Meat And Extraction Of Feature Threshold, Liu Zhaoxin, Li Ming, Gan Fuhang, Zhang Weihua, Wang Runtao
Food and Machinery
Targeting the water-injected meat issue and lack of the household inspective devices, developed a portable non-destructive ultrasonic inspective device on water-injected meat. Basing on the ultrasonic energy analysis, the final characteristic threshold is confirmed by analyzing characteristic values, like the characteristics of frequency, characteristic half-wave, and δ0 amplitude, through related experiments. As the results imply, 4.010 V, the obtained δ0 amplitude of characteristic half-wave, is the final threshold. The nondestructive ultrasonic inspective device on water-injected meat reaches a high grading accuracy of 98.8%.
Study On The Optimization Of The Compound Inhibitor Of Non-Enzymatic Browning In Stanuntonia Chinensis Juice,
2017
Basic Department of Zunyi Medical and Pharmaceutical College, Zunyi, Guizhou 563003, China
Study On The Optimization Of The Compound Inhibitor Of Non-Enzymatic Browning In Stanuntonia Chinensis Juice, Cui Linyun
Food and Machinery
To optimize the compound inhibitor of the non-enzymatic browning in Stanuntonia chinensis juice, four inhibited single factor experiments, i.e., EDTA-Na2 (X1), Sodium D-isoascorbate (X2), L-cysteine (X3) and Citric Acid (X4), were used as the independent variables, while the non-enzymatic browning inhibition rate (Y) was regarded as the dependent variable. Moreover, the response surface experiments were undertaken by Box-Behnken design and process the data by Expert 8.0. With the Response Surface Methodology (RSM), the optimal inhibited process parameters of non-enzymatic browning in the S. chinensis juice was found to be combination of 0.001 1% EDTA-Na2, 0.212 6% Sodium …
Investigating Agricultural Management Practices And Environmental Sustainability In Jordan,
2017
The Hashemite University
Investigating Agricultural Management Practices And Environmental Sustainability In Jordan, Mohammed I. Al-Qinna Dr., Mohammed Ali Salahat Dr.
Journal of Environmental Sustainability
Jordan, as other developing countries in the world, is struggled by instable agricultural development due to existing various water pressures (e.g. increase in irrigation demands, deterioration of water quality, industrial pollution, water borne sewerage, etc.), climate change impacts, and biophysical and socioeconomic barriers (e.g. rapid population growth, social unsettlements, sudden refuges and migrations, limited economic resources, low levels of technology, environmental limitations and stresses, and widespread poverty). One of the adaptive key issues for the Jordanian environmental sustainable development is the awareness of farmers on the water savings and environmental protections at farm level. The aim of this study was …
Nutrient Loading Reduction In A Tile Drained Agricultural Watershed Through Watershed-Scale Cover Cropping: A High Resolution Analysis,
2017
Illinois State University
Nutrient Loading Reduction In A Tile Drained Agricultural Watershed Through Watershed-Scale Cover Cropping: A High Resolution Analysis, Benjamin Gerald Bruening
Theses and Dissertations
Nutrient pollution originating from agricultural regions in the Midwest is a serious issue, leading to pollution of drinking water sources as well as large hypoxic zones in the Gulf of Mexico. The source of much of this contamination has been shown to be runoff from agricultural fields in the Upper Mississippi River Basin. One method that has been shown to reduce this pollution from the Upper Mississippi River Basin is the planting of winter cover crops. Winter cover crops such as rye and tillage radish have been shown to significantly reduce nitrate exported from agricultural fields, even in tile-drained watersheds …
Creating A Scaling Relationship Between Peak Discharge And Drainage Area To Identify Tile Drainage Inputs Into An Agricultural Stream,
2017
Illinois State University
Creating A Scaling Relationship Between Peak Discharge And Drainage Area To Identify Tile Drainage Inputs Into An Agricultural Stream, Ryan Plath
Theses and Dissertations
Tile drains have been shown to contribute to high levels of nitrate in agricultural streams. Locations of tile drains on a watershed scale, however, are often unknown due to tile drains being located on many separate parcels of private property. This study evaluates the ability of a methodology, using scaling relationships between discharge and drainage area, for locating areas of large tile drainage contribution to Money Creek, in McLean County, Illinois. Additionally, this study examines the difference in scaling relationships and physical stream hydrology between tileflow and no-tileflow conditions. Eight stream sites were created in the watershed, that recorded stage …
