Optimization On Cultivation Conditions For Antimicrobial Substance Production By Paenibacillus Bovis Sp.Nov. Bd3526,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai 200436, China
Optimization On Cultivation Conditions For Antimicrobial Substance Production By Paenibacillus Bovis Sp.Nov. Bd3526, Hua Bangqing, Zhang Qiuxiang, Liu Zhenmin, Wu Zhengjun
Food and Machinery
In order to increase the production of the antimicrobial substances by P.bovis BD3526 in wheat bran broth，the effect of individual fermentation parameter including cultivation temperature, period, inoculum ratio, age of the inoculum and concentration of wheat bran on the inhibitory intensity of the fermented wheat bran broth was determined, employing Micrococcus luteus as the indicator. Based on the results of single factor tests, four variables i.e. cultivation temperature, cultivation period, inoculum ratio and concentration of wheat bran were employed to further optimize the fermentation conditions for antimicrobial components production by the strain BD3526 by response surface methodology. The optimal cultivation …
Characterization Of Carboxymethyl Modified Cellulose Nanocrystal From Sweet Potato Residue,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Characterization Of Carboxymethyl Modified Cellulose Nanocrystal From Sweet Potato Residue, Ma Xiaohan, Liu Xiong, Guo Ting, Zhao Dan, Tian Junqing, Zhao Tiantian
Food and Machinery
With sweet potato residue as raw material, cellulose nanocrystals (CNCs) were achieved through ultrasonic-assisted acid method. Carboxymethyl cellulose nanocrystals (N-CMCs) were produced by carboxymethylation of CNCs. Transmission electron microscopy (TEM) showed that the N-CMCs were still typical spherical nano particles and slightly larger with a uniform diameter ranging from 30 nm to 50 nm. They were more loosely packed than the CNCs and had a porous surface structure. The crystallinity index of the N-CMCs (52.83%) was lower than that of CNCs (73.27%), whereas the thermal stability of the former was higher. N-CMCs could be used as an excellent food additive, …
Research On The Detection Model Of Sugar Content In Different Position Of Citrus Based On The Hyperspectral Technology,
2017
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Research On The Detection Model Of Sugar Content In Different Position Of Citrus Based On The Hyperspectral Technology, Jie Dengfei, Yang Jie, Peng Yaxi, Lian Yuxiang, Zhang Deng
Food and Machinery
Hyperspectral techniques were used to study the sugar content of different parts of citrus, and the sugar content detection models with hyperspectral information of calyx, stem and equator part were established respectively. The results showed that the model established by calyx was better than that of stem and equator. The detection models of partial least squares regression (PLSR), principal component regression (PCR), and stepwise multivariate linear regression (SMLR) were established respectively, and the results of these three models were close. The PLSR model was found to the best among them, after Norris derivative pretreatment methods were applied, the prediction correlation …
Determination Of Organic Selenium In Food By Inductively Coupled Plasma Mass Spectrometry,
2017
Guangdong Dongguan Quality Supervision Testing Center, Dongguan, Guangdong 523808, China; College of Food Sciences and Technology, South China University of Technology, Guangzhou, Guangdong 510640, China
Determination Of Organic Selenium In Food By Inductively Coupled Plasma Mass Spectrometry, Gong Liang, Xiong Jun, Yu Yigang
Food and Machinery
A method was established to direct determination of organic selenium in food. The organic selenium was extracted by adding cyclohexane in aqueous solution with pH value of 7.0, and the content of organic selenium was determined by inductively coupled plasma mass spectrometry after microwave digestion. In the best test conditions, the limit of detection and quantification were 0.45 μg/kg and 1.5 μg/kg, respectively. The recoveries ranged from 93.5% to 103.0%. The method has many advantages such as simple operation, high precision, wide linear range and so on, and can be used for accurate determination of selenium in food. So it …
Research On Adsorption Capacity Of Organically Modified Na-Montmotillonite For Aflatoxin B1,
2017
College of Food Science & Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
Research On Adsorption Capacity Of Organically Modified Na-Montmotillonite For Aflatoxin B1, Sun Siyuan, Diao Enjie, Li Xiangyang, Chu Xuan, Wang Jiasheng, Dong Haizhou
Food and Machinery
Na-montmotillonite (Na-MMT) was organically modified using Octadecy Trimethyl Ammonium Bromide (OTMAB) as a modifier to improve its adsorption capacity of aflatoxin B1 (AFB1). The modified Na-MMT is characterized by X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, Scanning electron microscopy (SEM), and Thermogravimetric analysis (TGA). The results showed that the OTMAB was intercalated into the Na-MMT, expanded its interlayer spacing (d0.01), and increased its specific surface area. The adsorption isotherm of AFB1 on the modified Na-MMT is followed the Langmuir equation. The maximum adsorption capacity (qmax) and the Langmuir adsorption coefficient (k) …
Study On Electromagnetic Shielding Of Temperature Sensor Which Measures The Temperature Of Powder Food In High Frequency Electrothermal Sterilization Equipment,
2017
Jiangsu University, School of Mechanical Engineering, Zhenjiang, Jiangsu 212013, China
Study On Electromagnetic Shielding Of Temperature Sensor Which Measures The Temperature Of Powder Food In High Frequency Electrothermal Sterilization Equipment, Tao Yi, Cai Jianrong, Zhang Shiqing, Sun Li, Li Xin
Food and Machinery
One kind of heat treatment machine for powder material was designed to use the metal screw impellor inside the sterilization chamber as the heating component connected to high frequency electricity. As strong magnetic field was generated during the process, the accuracy of temperature at critical control point (CCP) of the material measured by platinum resistor would be influenced, and this entailed the electromagnetic shielding (EM shielding). Based on both theoretical analysis and virtual simulation, our research was intended to design the shielding device. The relationships between the shielding effectiveness and the relative permeability, relative conductivity and thickness of different materials …
Numerical Simulation Of Agitating Valve And Structureoptimization Based On Fluent,
2017
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China
Numerical Simulation Of Agitating Valve And Structureoptimization Based On Fluent, Zhan Minmin, Yu Jinghu, Dai Xin
Food and Machinery
The method of computational fluid dynamics with RNG κ-ε turbulence model and Eulerian multiphase flow model was used to the simulation of solid-liquid two-phase feed mixer. Distribution of fluid field and volume fraction of solid-phase were analyzed in the stirred tank of horizontal mixer under the effect of agitator blade with different installing space of mixing blades and various lengths of mixing arms. Based on the results, the appropriate structure parameters could be selected and the simulation also provides theoretical basis for the optimizing design.
Study Of Mixing Effect Of Solid Powder In Horizontal Plant-Size Twin-Shaft Paddle Mixer,
2017
Research and Development Center of Perfect (China) Co., Ltd., Zhongshan, Guangdong 528402, China
Study Of Mixing Effect Of Solid Powder In Horizontal Plant-Size Twin-Shaft Paddle Mixer, Huang Zhaoxia, Wu Xiaochun, Chen Qiaohong
Food and Machinery
The contrast mixing experiments of easy-clean, plant-scale twin-shaft paddle mixer and V-type mixer with one over ten thousand of the tracer were carried out. The results showed that the coefficient of variation of horizontal twin-shaft paddle mixer was under 3% after 180 s mixing, while that of V-type mixer was under 4% after 20～25 min mixing. However, the different characteristics of materials should be considered in the design of this equipment.
Development Of An Electromagnetic Double Row Of Chain Equipment For Recycling And Cleaning Of Plates,
2017
College of Mechanical and Vehicle Engineering, Hunan University, Changsha, Hunan 410082, China
Development Of An Electromagnetic Double Row Of Chain Equipment For Recycling And Cleaning Of Plates, Yu Jianwu, Wen Cheng, Hu Qifeng, Shen Xiang, Li Xin
Food and Machinery
In order to solve low collection efficiency and low automation existing in present plates collection equipments, an electromagnetic double row of chain equipment for recycling and cleaning of plates is proposed. Diners place plates on the electromagnetic adsorption module, then plates with different models and materials is cleaned up and collected through automatic adsorbing, cleaning, stacking, and calculating stages. The equipment has good practicability and economy which design with compact structure and simple operation. The maximum speed of equipment is 240 pieces /min, the speed and pressure can be adjusted according to actual need. Equipments do not contact ort during …
Design Of Control System For Vertical Bagpacking Machine Based On Motion Controller,
2017
Wuhan Rentian Packaging Automation Technology CO., LTD., Wuhan, Hubei 430205, China
Design Of Control System For Vertical Bagpacking Machine Based On Motion Controller, Du Jian, Feng Yu, Zhu Xuejian, Ma Yong
Food and Machinery
The shape irregularity and size diversity of the vertical bags made it difficult to fill them. A stable performance of automatic vertical packaging was explored in order to solve the problems of its poor stability, based on the research of the motion controller as well as adopting the Delta2 robot structure, and this might provide a set of control solutions for the vertical packaging.
Research On The Compression Molding Technology Of The Pu Vacuum Sucker For The Automatic Line Of Packing Food,
2017
Anhui Technical College of Machanical and Electrical Engineering, Wuhu, Anhui 241000, China
Research On The Compression Molding Technology Of The Pu Vacuum Sucker For The Automatic Line Of Packing Food, Duan Xianyong, Han Zhongguan, Niu Li, Zheng Guibin
Food and Machinery
A PU vacuum sucker manufacturing process for the automatic production line of packing food was introduced in this study, and its difficulty in manufacturing process was also analyzed. Therefore, and develops a porous sheet soft colloidal pressure molding solution was developed. The UG software was used to build a model on the base and a small core of concave cavity, and then it was equipped with a high precision CNC engraving and milling machine. It adopted a hierarchical and subregional milling methods of the cavity milling, depth contour machining, and specifying the cutting region to ensure the position accuracy of …
Study On The Difference Of Characteristic Biogenic Amines In Grass And Silver Carp Fillets During Cold Storage,
2017
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Study On The Difference Of Characteristic Biogenic Amines In Grass And Silver Carp Fillets During Cold Storage, Wang Xiu, Li Zongquan, Liu Yongle, Wang Jianhui, Chen Qi, Li Xianghong, Wang Faxiang, Yu Jian
Food and Machinery
In order to investigate the change of biogenic amines, and the correlation between quality indices and characteristics of biogenic amines, the change of pH, TVB-N, TVC, sensory evaluation and biogenic amines of grass carp and silver carp fillets during cold storage at 4 ℃ were detected. The results showed that TVB-N and TVC increased with the cold storage time; phenethylamine, putrescine, tyramine and the total biogenic amines of grass carp and silver carp fillets changed obviously. All kinds of biogenic amines of grass carp and silver carp fillets significantly changed at the 10th and 8th day. Significant differences …
Preparation And Antimicrobial Activity Of Oregano Essential Oil And Resveratrol Emulsion,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation And Antimicrobial Activity Of Oregano Essential Oil And Resveratrol Emulsion, Li Qunying, Liao Hongmei, Fang Zheng, Liang Li
Food and Machinery
Emulsions were prepared with sodium caseinate as emulsifier, inulin and gum Arabic as stabilizer, oregano essential oil as oil phase embedding resveratrol, to avoid the shortage of strong aromatic odor of oregano essential oil, low solubility of resveratrol and poor stability of them. Antimicrobial activities of oregano essential oil (OEO), resveratrol, OEO-resveratrol and their emulsions against Salmonella typhimurium as well as antimicrobial effects during storage at 4 ℃ and 25 ℃ were investigated. Application in fresh cut cabbages was also preliminarily studied. The results showed that OEO and resveratrol had a synergistic inhibition effect on S. typhimurium, and 2.0% inulin …
Effects Of Different Heating Temperature Of Sous Vide On Preservation Quality Of Catfish,
2017
College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing), Chongqing 400715, China; Chongqing Engineering Research Center for Special
Effects Of Different Heating Temperature Of Sous Vide On Preservation Quality Of Catfish, Tang Bin, Zhang Min, Feng Liping, She Wanwan
Food and Machinery
The Sous Vide technology at different center temperature conditions (core temperatures were 60, 70, and 80℃, respectively, heated for 5 min) on the preservation qualities of catfish during refrigerated storage (3 ℃+1 ℃) was studied to provide theoretical basis for the application of Vide Sous technology in the preservation of fish. The results showed that, compared with the control group, the drip loss and pH of catfish increased significantly (P＜0.05) in the Sous Vide treatments. Moreove, a high fat oxidation level was maintained during the refrigerated storage (P＜0.05). The L* value of color in three groups treated with Sous …
Mechanism Research On Inhibition Of Fresh-Noodle Retrogradation By Polysaccharides Food Additives,
2017
Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province, Changsha, Hunan 410004, China; Food Science and Engineering, CentralSouth Forestry University of Science and TechnologyUniversity, Changsha, Hunan 410004, C
Mechanism Research On Inhibition Of Fresh-Noodle Retrogradation By Polysaccharides Food Additives, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang
Food and Machinery
This study investigated the effects of the adding amount of three different Hydrophilic polysaccharide and storage time on the thermodynamic behaviorof thefresh wet noodle starch. By using differential scanning calorimetry (DSC), Avrami equation and Hyperchem 8.0 software, we analyzed both aging kinetic equation and molecular structure model of fresh wet noodle which were addedthree different Hydrophilic polysaccharideGuar gum, Carrageenan and Konjac Glucomannan. Meanwhile, build a equation of retrogradation kinetics and build a conformation design which inter react between polysaccharide and starch. Results showed that the temperature range（T01～Tc1) of the pasting of the polysaccharide and fresh-noodle system …
Effect Of Led Light Treatment On Coloration Of Ethephon-Degreened Mandarin Fruit,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of Led Light Treatment On Coloration Of Ethephon-Degreened Mandarin Fruit, Deng Lili, Yuan Ziyi, Yin Baofeng, Ren Shuying, Li Siping, Yao Shixiang, Zeng Kaifang
Food and Machinery
The effect of light emitting diode (LED) light irradiation on the rind and pulp color of ethephon-degreened mandarin fruits was investigated in this study. The effects of LED light wavelength, treatment time and the intensity of the light on the coloration of mandarin fruit were all taken into consideration. LED light treatments can effectively improve the color index, the chromatographic parameters (a*, b*, a*/b* and C*) and the carotenoid content of ethephon-degreened mandarin fruit, and reduced the H* value, the chlorophyll a and chlorophyll b content. Blue LED light irradiated fruit had a better degreening rate and color index. Ethephon-degreened …
Optimization Of Drying Technology For High Moisture Corn In The Huang Huai Valley,
2017
Fuyang Vocational Technical College, Fuyang, Anhui 236031, China
Optimization Of Drying Technology For High Moisture Corn In The Huang Huai Valley, Zhang Dexin, Yang Qingxun, Liu Yanfang
Food and Machinery
According to the current national grain storage technology standard as the basis, combined with the local ecological environment of stored grain and the situation of the grain. Using the method of accurate detection of water, reasonable layout of ventilation network, mechanical ventilation, moisture balance daocang precipitation, By optimizing the experimental, solve the excessive drying of the grain in specific drying process, ventilation precipitation process and bottleneck phenomenon caused by drying effect got decreased and grain heap each part of the moisture gradient is large. For other grain ecological zones and other varieties of grain drying and provide reference.
Extraction Process Optimization And Anticancer Activity Of Maize Yellow Pigment,
2017
School of Life Science, Liaoning University, Shenyang, Liaoning 110036, China
Extraction Process Optimization And Anticancer Activity Of Maize Yellow Pigment, Yu Hui, Liu Meijia, Liu Jianli, Cao Xiangyu
Food and Machinery
Objective: To study the best preparation technology of maize yellow pigment by ultrasonic assisted with enzymatic method, and the inhibitory effect of them on the growth of human gastric cancer cells (BGC-823). Methods: The optimum conditions of maize yellow pigment were extracted by ultrasonic assisted with enzymatic method by single factor and response surface experiments. The inhibition of maize yellow pigment on BGC-823 cells was detected by morphological observation and MTT assay to evaluate the antitumor activity. Results: the maize yellow pigment best extraction condition of ultrasonic with enzymatic method is: enzyme activity 10 000 U/g, ultrasonic power 400 W, …
Extraction Of Polysaccharide From Gleditsia Japonic.Miq And Its Antibacterial Activities,
2017
College of Medical, Shaanxi Institute of International Trade&Commerce, Xianyang, Shaanxi 712046, China
Extraction Of Polysaccharide From Gleditsia Japonic.Miq And Its Antibacterial Activities, Gao Jie, Dong Wenbin, Wang Yong, Wang Yan
Food and Machinery
The polysaccharide in Gleditsia japonic.miq was researched. Based on the single factor level determination, the major factors including liquid/material ratio, extraction temperature and time were investigated by response surface analysis, and then its antibacterial activity was studied by filter paper diffusion method. The results showed that the optimum technology condition were using liquid/material at 50 mL/g, extracted at 65 ℃ for 80 min. Under these conditions, the yield of polysaccharide was (31.52±0.54) %. Furthermore, when the concentration of polysaccharide was 100 mg/mL, the antibacterial activity was in this order, S.typhimurium＜Escherichia coli＜Bacillus cereus＜Bacillus subtilis＜Staphylococcus aureus, and the minimal inhibitory concentrations of …
Study On Ultrasonic-Enzyme Combined Extraction And Antioxidant Activity Of Anthocyanins From Purple Sweet Potato By Response Surface Methodology,
2017
School of Food and Biological Engineering, Shaanxi University of Science &Technology, Xi’an, Shaanxi 710021, China
Study On Ultrasonic-Enzyme Combined Extraction And Antioxidant Activity Of Anthocyanins From Purple Sweet Potato By Response Surface Methodology, Xu Ying, Fan Fan, Yin Pengtao, Dong Mei
Food and Machinery
The anthocyanins were extracted from purple sweet potato (PSP) tuber. Influencing factors of ultrasonic-enzyme combined extraction of anthocyanins were studied by single factor experiments. On the basis of this, the extraction process was optimized by three factors and three levels of response surface analysis method, using yield rate as response value. The optimal process parameters of the extraction process were: extraction temperature 60 ℃, extraction time 35 min, liquid to solid ratio 361（mL/g）. Under these conditions, the yield of anthocyanins from purple sweet potato was 2.003 mg/g. The results showed that the determination of reducing power of purple sweet potato …
