Separation Of Procyanidin From Grape Seed By Aqueous Two-Phase System,
2017
College of Agriculture and Biotechnology, Hexi University, Zhangye, Gansu 734000, China; Key Laboratory of Hexi Corridor Resources Utilization of Gansu, Zhangye, Gansu 734000, China
Separation Of Procyanidin From Grape Seed By Aqueous Two-Phase System, Zhang Xifeng, Cheng Guang, He Qian, Zhang Fenqin, Luo Guanghong
Food and Machinery
Procyanidin from grape seed were separated and purified by the aqueous phase two-extraction. Aqueous two-phase extraction systems, differently assisted extraction methods and the extraction strategies were firstly studied. The best extractions of procyanidin by aqueous two-phase system were investigated based on orthogonal experimental design. The results showed that, in the aqueous two-phase extraction system of ethanol and (NH4)2SO4, the extraction method was the microwave-assisted extraction, i.e., Ethanol, water, and compounded by microwave treatment, as well as (NH4)2SO4 were added. It was found that the best extraction conditions were 30%(w/w) …
Optimizationon Preparation Technology Of Highland Barley Enzymolysis Liquid Suitble For Probiotic Fermentation,
2017
College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China
Optimizationon Preparation Technology Of Highland Barley Enzymolysis Liquid Suitble For Probiotic Fermentation, Wan Ping, Yi Xiaocheng, Deng Juan, Huang Lihua
Food and Machinery
The program warming method was applied to carry out the enzymatic hydrolysis of highland barley. The response surface methodology was used to optimize the enzymatic hydrolysis process of probiotic fermented barley with the reducing sugar content as the response value. The result indicated that the optimal conditions could be gotten: with the ratio of solid to liquid 115(g/mL) to dissolve highland barley powder, pasting and cooling to 45 ℃, addition of 8.9 U/g α-amylase, 2.0% glucoamylase, 3.5% bromelain, incubating for 20 min and then heating to 60 ℃, incubating for saccharification to the iodine test showing colorless, getting highland barley …
Influence Of Vaccinated Lactobacillus On Quality Of Pickled Mustard,
2017
Gui Zhou Institute of Integrated Agricultural Development, Guiyang, Guizhou 550006, China
Influence Of Vaccinated Lactobacillus On Quality Of Pickled Mustard, Meng Fanbo, Zhang Wanping, Wu Kangyun
Food and Machinery
The effect of vaccinated lactobacillus on content of total acids and nitrite in pickled mustard vaccinated L. rhamnosus, L. acidophilus, L. fermentum and their combination was detected in this paper. The influence of fermentation by inoculating the optimal strain combination on content of amino acids and volatile flavor compounds was performed as well. The content of total acid and nitrite in pickled mustard vaccinated a strain combination(L. rhamnosusL. acidophilusL. fermentum=111) showed the optimum results. It was found that the vaccinated fermentation was superior to the nature fermentation based on kinds and content of amino acids while those of volatile flavor …
Quality Comparison Of Rhodomyrtus Tomemtosa’S Powder By Vacuum Freeze Drying And Spray Drying,
2017
YingDong Institute of Food Science and Technology, Shaoguan University, Shaoguan, Guangdong 512005, China
Quality Comparison Of Rhodomyrtus Tomemtosa’S Powder By Vacuum Freeze Drying And Spray Drying, Tang Hui, Zhong Ruimin, Ma Jingkui, Guo Honghui, Liu Yongji
Food and Machinery
The effects of vacuum freeze-drying and spray-drying on the quality of Rhodomyrtus tomemtosa’s powder were compared in this study. The Analytical Hierar-chy Process（AHP） fuzzy mathematics method was used to evaluate the sensory indexes of the two kinds of drying methods, and the correlations between the sensory indexes and physicochemical properties was analyzed. The results showed that the total sugar, reducing sugar, total acid and anthocyanin content of Rhodomyrtus tomemtosa’powder produced by vacuum freeze-drying and the flowability and solubility of powder were better than those obtained by spray drying. However, the samples prepared by spray drying moisture content was lower, the …
Study On Influencing Factors Of Equilibrium Moisture Content Of Reconstituted Tobacco,
2017
Jiangnan University, Wuxi, Jiangsu 214000, China
Study On Influencing Factors Of Equilibrium Moisture Content Of Reconstituted Tobacco, Wang Xunjian, Zhong Fang, Chen Maoshen, Tian Hailong, Zhang Jiashu
Food and Machinery
The moisture content of reconstituted tobacco (RT) and moisture content in mainstream smoke can influence its physical properties, processing characteristics, combustion, flavor and sensory quality. There were plenty of studies on equilibrium moisture content (EMC) of natural tobacco, but there was a lack of system study on EMC of RT. To solve the problem, the physical structure, chemical components of RT were determined, and then the correlation between them and EMC was established by simple correlation analysis ofSPSS. Correlation analysis showed that remarkable negative correlation was found between EMC and the content of calcium carbonate, ash, but the potassium, chlorine, …
Research Progress Of Gluten-Free Rice Bread,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress Of Gluten-Free Rice Bread, Wang Li, Wu Tong, Yi Cuiping, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
Gluten-free rice bread is made from rice, yeast, water, and some other ingredients, which is one of the foods for gluten allergy customer. Without the gluten in it, the rice bread dough could not form firm network, and the quality of rice bread is poor. Recently, researches were focused on improving the process or adding with extra additives to improve its quality. The standard of gluten-free rice bread and its materials were introduced in this paper. Moreover, the researches about rice bread were also introduced.
Progress Of Study On Extraction Methods Of Environmental Microbial Dna,
2017
College of Bioengineering, Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
Progress Of Study On Extraction Methods Of Environmental Microbial Dna, Yang Jing, Zhang Jing, Zou Wei, Zhao Xingxiu, Zhao Changqing
Food and Machinery
Environmental microbial DNA extraction is the foundation of microbial community research by molecular biology techniques, and its structural integrity and the purity of DNA extracted is directly related to the subsequent experiment results. DNA extraction method is not a unified standard because of various environmental samples, including water, soil and activated sludge, the traditional fermented food, liquor-making environment, etc. Now, there are many methods of DNA extraction, they can be divided into direct and indirect extraction ones. The direct extraction methods are simple, less time-consuming, while presenting impurities. However, complex indirect extraction operations are time-consuming, but the products are pure. …
Research Progress On Preparation And Application Of Starch-Based Films,
2017
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Research Progress On Preparation And Application Of Starch-Based Films, Chen Qijie, Zhou Liling, Dong Xufang, Zheng Xueming, Wang Jianhui
Food and Machinery
Starch is the second largest renewable raw materials in the world except for the cellulose. Comparing with the synthetic material, the starch-based films shows more unique and excellent properties such as green, non-toxic, biodegradable. It is one of the most promising new materials because it can ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, and realize the sustainable development of resources. The main methods of preparing starch-based films including the wet and dry ways were reviewed in the paper. The physical and chemical properties of starch-based films were also summarized. …
Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran, Yin Xiaochao, Qian Haifeng, Wang Li, Zhang Hui, Qi Xiguang
Food and Machinery
In this paper, the changes of protein, lipid, ash and total sugar of rice bran after solid-state fermentation were studied for deep development of rice bran resources. The results showed that the contents of protein and ash increased significantly after fermentation. Moreover, the contents of lipid and total sugar decreased gradually with fermentation time. The optimized fermentation condition was: 37 ℃, 102 h, moisture content of 60%, initial pH 5.5, inoculation amount of 20 mL/100 g, with the true protein content as the response value. In this condition，the true protein content of fermented rice bran was 19.65%,increased 41.88% compared with …
Effect Of Ultra High Pressure On The Texture Of Commercial Cheese,
2017
State Key Laboratory of Dairy Biotechnology,Technical Center, Bright Dairy and Food Co.Ltd, Shanghai 200436,China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effect Of Ultra High Pressure On The Texture Of Commercial Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong, Xiao Yang
Food and Machinery
The effect of the ultrahigh Pressure (200, 600 MPa/10 min) treatment on the texture of 7 kinds of functional characteristics of 5 kinds of market cheese was studied, including hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience. According to the results of 5 different kinds of cheese at 200 MPa pressure processing, the adhesiveness and cohesiveness resilience were not significant difference (P>0.05), which means the effect of low ultrahigh pressure processing pressure on cheese texture is not much. Under the ultra-high pressure treatment, the hardness and chewiness of cheese significantly reduced 31% and 39%, respectively. which were reducing significantly with …
Infrared Fingerprint Analysis Of Zanthoxylum Based On Sequential Dual-Indexes And Cluster Analysis Method,
2017
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Infrared Fingerprint Analysis Of Zanthoxylum Based On Sequential Dual-Indexes And Cluster Analysis Method, Ke Jingxuan, Li Shanshan, Shen Guanghui, Wu Hejun, Luo Qingying, Liu Xingyan, Chen Anjun, Zhang Zhiqing
Food and Machinery
It was focused on setting a effective way for tracing the producing area of Zanthoxylum in this study, by using infrared fingerprints. The methods of dual-indexes and cluster had been applied to analyze the infrared fingerprints so as to investigate similarity of 17 samples. Moreover, the relationship between the producing area and prime substances in Z. bungeanum Maxim. has been researched by analyzing second derivative of the infrared fingerprints of Z. bungeanum Maxim. The infrared spectras of Zanthoxylum had the similar characteristic peaks, but there were still some differences in the number and intensity of the absorption peaks in the …
A Innovative Design Of Washer Machine For Thread Port Food Bottle Based On Triz Theory,
2017
College of Engineering and Mechanical Engineering, Chang'an University, Xi'an, Shaanxi 710061, China
A Innovative Design Of Washer Machine For Thread Port Food Bottle Based On Triz Theory, Zhang Dan, Chang Hong, Lougao Xiang, Chang Peng
Food and Machinery
The bottle cleaning as a basis for the subsequent steps necessary at present, the bottle washer machine on the market ignored the bottle mouth and bottle cleaning thread, while the thread is the most dirty part of the bottle. Using TRIZ theory, analysis revealed summed up the problems in the design process, using innovative principle, field research, combined with the actual needs, set up product innovation design, rendering the physical map, get the user experience results. A Washer Machine model is established for the thread bottle, which solves the defect that the traditional bottle washer machine cannot effectively clean the …
Flat Design Of Food Packaging Based On User Demand,
2017
School of Packaging Design & Art, Hunan University of Technology, Zhuzhou, Hunan 412007, China; School of Furniture and Art Design, Central South University of Forestry and Technology, Changsha, Hunan 410007, China
Flat Design Of Food Packaging Based On User Demand, Liu Zongming, Zhao Yuehao, Liu Wenjin
Food and Machinery
From the perspective of user demand, constructing the complete process on flattening design of food packaging. Through the combination of the concept of flattening and Maslow's Hierarchy of Needs, this paper puts forward the five-dimensional food packaging design, which includes the flat design factor and flat design model, and constructs a complete food packaging flattening design process. Taking the design of gum packaging as the typical case, verify the feasibility of food packaging design with flattening design theory.
Study On Components Of Essential Oil Of Mango Peel Extracted By Different Methods,
2017
College of Food, South China Agricultural University, Guangzhou, Guangdong 510642, China
Study On Components Of Essential Oil Of Mango Peel Extracted By Different Methods, Liang Xiumei, Hu Zhuoyan, Zhao Lei, Wang Kai
Food and Machinery
Steam distillation (SD), solvent extraction (SE) and supercritical CO2 extraction (SFE-CO2) were individually used to extract the essential oil in mango peel. The components and contents of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 80 compounds were identified in essential oils obtained by the three methods, including 22 terpenes, 8 hydrocarbons, 19 alcohols, 8 carboxides, 14 esters and 9 acids. The three methods detected 49 (SD), 56 (SE) and 59 (SFE-CO2) compounds respectively. Comparison of the three methods showed, SD suit for the extraction of low boiling point and volatile …
Optimization On Microwave-Two Enzymes Synergistic Methods For Dietary Fiber Extraction In Lotus Seed Shell,
2017
Department of Biology and Chemistry, Hunan University of Science and Technology, Yongzhou, Hunan 425100, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Ch
Optimization On Microwave-Two Enzymes Synergistic Methods For Dietary Fiber Extraction In Lotus Seed Shell, Chen Tiebi, Jin Na, Wang Jianhui, Liu Dongmin, Fan Min, Deng Guosheng, Chen Yingyi
Food and Machinery
To investigate the effect of microwave-two enzymes synergistic extraction methods on dietary fiber yields in lotus shell, the sieving mesh number of the lotus seed shell, ratio of solid-liquid, papain and glucoamylase dosages and extraction time were set out to conduct the orthogonal tests based on the results of single factor experiments. The optimal extraction conditions were as followed: sieving mesh of 60, ratio of liquid-solid 201, papain dosage 3%, papain extraction time of 6×20 s (extracting 6 times, each time for 20 s with intervals of 2 min), dosage of glucoamylase 4%, and glucoamylase extraction time 8×20s (extracting 8 …
A Research Of Intelligent Method For Evolving Blends Of Coffee,
2017
School of Mechatronics Engineering, Zhengzhou University of Aeronautics, Zhengzhou, Henan 450046, China
A Research Of Intelligent Method For Evolving Blends Of Coffee, Guo Guangsong, Chen Liangji
Food and Machinery
In order to improve the quality and efficiency of coffee blend, a method based on interactive genetic algorithm (IGA) for it was studied. The blending solutions were used as individuals, with the improved adaptive crossover and mutation probability, and the interactive interface provides 10 indexes for individual fitness, and then five users participated the optimization. The results showed that the method was easy to operate, a consistent satisfactory solution could be obtained within 4～5 generations, with the difference of component ratio less than 5% and the fitness more than 85. Compared with the traditional cup testing, the results showed that …
Research Progress On Pile-Fermentation Of Dark Tea,
2017
Xianyang Jingwei Fu Tea Co., Ltd., Xianyang, Shaanxi 712044, China
Research Progress On Pile-Fermentation Of Dark Tea, Zhang Ya, Huang Yaya, Liang Yan, Ji Xiaoming, Hu Xin
Food and Machinery
Dark tea is one kind of peculiar post-fermented tea in China,while pile-fermentation was the key process for forming the quality. This review summarized the recent progress in pile-fermentation of dark tea including the essence of pile-fermentation, which was the result of the combination of hot-humid environment, microbial effect and enzyme action. The change of the aroma, color and taste of dark tea were analyzed by functional components in the process of pile-fermentation. Furthermore, the idea of using inoculated microorganisms and adding exogenous materials as innovative pile-fermentation, as well as the development and application of automated pile-fermentation workshop including turning device …
Can Manure Management Be A Win-Win,
2017
University of Nebraska - Lincoln
Can Manure Management Be A Win-Win, Paul C. Hay
University of Nebraska-Lincoln Extension: Historical Materials
Manure and Soil Health: What is the State of the Science? Can manure be both an economic ‘Win’ and an environmental ‘Win’? What fields provide the best opportunity for Win/Win? What exactly are the environmental and soil health wins associated with manure? Can we test soils so that we have more understanding of the value of manure nutrients and carbon? What are the biological processes in a soil system that benefit from organic fertilizers? These and other questions are the topics a new University of Nebraska working group addressing Manure and Soil Health (MaSH) plan to address. Rick Koelsch, University …
Patterns In Greater Sage-Grouse Population Dynamics Correspond With Public Grazing Records At Broad Scales,
2017
Colorado State University
Patterns In Greater Sage-Grouse Population Dynamics Correspond With Public Grazing Records At Broad Scales, Adrian P. Monroe, Cameron L. Aldridge, Timothy J. Assal, Kari E. Veblen, David A. Pyke, Michael L. Casazza
Wildland Resources Faculty Publications
Human land use, such as livestock grazing, can have profound yet varied effects on wildlife interacting within common ecosystems, yet our understanding of land-use effects is often generalized from short-term, local studies that may not correspond with trends at broader scales. Here we used public land records to characterize livestock grazing across Wyoming, USA, and we used Greater Sage-grouse (Centrocercus urophasianus) as a model organism to evaluate responses to livestock management. With annual counts of male Sage-grouse from 743 leks (breeding display sites) during 2004-2014, we modeled population trends in response to grazing level (represented by a relative grazing index) …
Species Delimitation And Lineage Separation History Of A Species Complex Of Aspens In China,
2017
Sichuan University
Species Delimitation And Lineage Separation History Of A Species Complex Of Aspens In China, Honglei Zheng, Liqiang Fan, Richard I. Milne, Lei Zhang, Yaling Wang, Kangshan Mao
Aspen Bibliography
Species delimitation in tree species is notoriously challenging due to shared polymorphisms among species. An integrative survey that considers multiple operational criteria is a possible solution, and we aimed to test it in a species complex of aspens in China. Genetic [four chloroplast DNA (cpDNA) fragments and 14 nuclear microsatellite loci (nSSR)] and morphological variations were collected for 76 populations and 53 populations, respectively, covering the major geographic distribution of the Populus davidiana-rotundifoliacomplex. Bayesian clustering, analysis of molecular variance (AMOVA), Principle Coordinate Analysis (PCoA), ecological niche modeling (ENM), and gene flow (migrants per generation), were employed to …
