Comparison Of Extraction Process Of Polysaccharide Of Auricularia Auricular,
2016
College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China; Forest Economy Resource Development and Utilization of Collaborative Innovation Center, Harbin, Heilongjiang 150040, China
Comparison Of Extraction Process Of Polysaccharide Of Auricularia Auricular, Zhao Yuhong, Lin Yang, Zhang Ligang, Zhang Zhi, Wang Zhenyu
Food and Machinery
Compared the High-speed Shear Dispersing Emulsifier (HSDE) and the Enzymic Method to extract polysaccharides from Auricularia auricular by treating the Auricularia auricular polysaccharides yield as the indicator. The results showed that the optimum conditions for HSDE were: shearing speed 21 000 r/min, solid-liquid ratio 1︰110 (m/V), shearing time 6 minutes and temperature 80 ℃; the optimum conditions for enzymic method were :concentration of enzyme 1.2%, enzymatic hydrolysis time 60 min, pH 5.5 and temperature 55 ℃. The extraction yields were 24.43% for HSDE and 9.29% for the enzymic method. Compare to the enzymic method, HSDE is more effective, time-saving and …
Optimizationon Improving Dissolved Quantity Of Cordycepin From Cordyceps Militari Juice By Ultra-High Pressure Processing,
2016
School of Biotechnology and Food Engineering, Chuzhou University, Chuzhou, Anhui 239012, China
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,
2016
Anhui Institute of Technology, Wuhu, Anhui 241000, China
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,
2016
Collaborative Innovation Center for Food Safety and Quality Control School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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,
2016
Technical Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
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,
2016
Qinghai Academy of Animal and Veterinary Sciences, Xining, Qinghai 810016, China; Academy of Animal and Veterinary Sciences, Qinghai University, Xining, Qinghai 810016, China
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,
2016
College of Oceanology and food science, Quanzhou Normal University, Quanzhou, Fujian 362002, China
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,
2016
Department of Biological and Environmental Engineering, Hefei University, Hefei, Anhui 230601, China
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,
2016
Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, Heilongjiang 150086, China
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,
2016
Key Laboratory of Grain and Oil Processing of Jilin Province, Jilin Business and Technology College, Changchun, Jilin 130062, China
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,
2016
School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
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,
2016
The Institute of Politics and Economy, Yancheng Normal University, Yancheng, Jiangsu 224051, China
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,
2016
School of Nursing Zhengzhou University, Zhengzhou, Henan 450001, China
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 …
Effect Of Cooking Loss, Tenderness And Water Distribution Of Tan Sheep At Different Cooking Time Treatment,
2016
College of Agricultural, Ningxia University, Yinchuan, Ningxia 750021, China
Effect Of Cooking Loss, Tenderness And Water Distribution Of Tan Sheep At Different Cooking Time Treatment, Wu Liangliang, Luo Ruiming, Kong Feng, Tian Yin
Food and Machinery
The present study was undertaken to investigate the effects of different salt addition treatment on the cooking loss, tenderness and water distribution of Tan sheep. Cooking loss, shear force were mesured and T2 relaxation properties of water molecules by low-field NMR technology were assayed in the different treatment, the correlation among these indexes and changes of water distribution in Tan sheep with different cooking time treatment were also discussed. The results show: both cooking loss and shear force significantly increase at first and then decrease (P<0.05) as cooking time goes on. LF-NMR detects four distinct water populations which represent four presence status of water in meat: weakly bound water, strongly bound water, immobilized water and free water. Extending the cooking time, the relaxation time firstly extends and then reduces, the proportion of immobilized water firstly decreases and then increases, the content of free water firstly increases and then decreases. NMR images show that sample brightness changes from bright to weak as cooking time goes on. Correlation analysis shows that there is a significant positive correlation between cooking loss and T23, T24, and the correlation coefficient were 0.966, 0.994, a …
Revised Design And Experiment On Small Leek Harvester,
2016
College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, Hebei 071001, China
Revised Design And Experiment On Small Leek Harvester, Gao Long, Yuan Yongwei, Yi Jinggang, Kong Degang
Food and Machinery
No abstract provided.
Study On Optimal Carbon Sources Of Komagataeibacter Spp. For Bacterial Cellulose Synthesis,
2016
College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China
Study On Optimal Carbon Sources Of Komagataeibacter Spp. For Bacterial Cellulose Synthesis, Chen Huamei, Li Congfa, Bi Jicai, Zhang Cui, Hu Qisong, Wang Yanmei, Liu Sixin
Food and Machinery
In order to reveal the preference and adaptability of different cellulose-producing species for the carbon source, the influences of carbon sources on Komagataeibacter spp. (K. nataicola, K. hansenii and K. europaeus) for growth, metabolism and BC synthesis were studied. The main results were as follows: the BC production was the largest by K. europaeus with fructose as the carbon source, while K. nataicola and K. hansenii with glucose as the carbon source. In addition, the results showed that the ability to synthesize BC by different species was not consistent with the cell biomass, gluconic acid and carbon source consumption, and …
Factors Influencing Casing Effects Of Cut Strip In Thin-Layer Materials Double Injection Feeding Machine,
2016
Technology Center, China tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
Factors Influencing Casing Effects Of Cut Strip In Thin-Layer Materials Double Injection Feeding Machine, Song Weimin, Li Shufang, Fan Lei, Li Hongtao, Wei Jiaxin
Food and Machinery
To verify the influence of thin-layer materials double injection feeding machine on cut strip casing, with compressed air as the ejector dielectric charging, variation coefficient and effective utilization rate the casing effects of cut strips were examined by using 1, 2- propylene glycol as markers on the feeding machine in terms of HT steam pressure, diluted belt speed. solid-liquid ejector pressure and discharge belt motor frequency. Under laboratory conditions, the results showed that ① by means of thin tobacco double injection feeder to feed, the utilization efficiency can up to 95% and the coefficient of variation is about 6%; ② …
Design Road Of Food Packaging Guided By Interactive Concept,
2016
School of Art and Design, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Design Road Of Food Packaging Guided By Interactive Concept, Lin Haiyan
Food and Machinery
Analyzed the current situation where food packaging in China tends to only visualization or only formalization seriously. Then, the interactive concept is applied to the origin and historical background of food packaging design, which demonstrates that the interactive concept promotes the creation and the development tendency to intelligent interaction of food packaging design. Further proves that the road to survive and develop of future food packaging is the people-oriented design focusing on user experiences guided by the interactive concept.
Effects Of Packing Ways On Logistics Preservation Quality Of Broccoli,
2016
College of Food Science, Southwest University, Chongqing 400715, China; Mimnistry of Agriculture, Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Argo-products on
Effects Of Packing Ways On Logistics Preservation Quality Of Broccoli, Yan Kaiya, He Yezi, Zhang Min
Food and Machinery
In order to reduce use level of coolant, effects of the coordination of coolant with ordinary polyethylene (polyethylene, PE) packing bag or micro-perforated PE packing bag on logistics preservation quality of broccoli were studied. Results revealed that regarding preservation quality of broccoli, foam boxes with 4 bags of coolant is better than that without coolant, while foam boxes coordinated of 2 bags of coolant and PE packing bag does better than that with 4 bags of coolant. Broccoli packed with 2 bags of coolant and micro-perforated packing bag has the highest quality among them. The results show that coordination of …
Effects Of Different Solvents On Extraction Of Phenolics From Oil-Tea Meal Under Hot Reflux And Ultrasonic Assistances,
2016
Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Changsha, Hunan 410004, China
Effects Of Different Solvents On Extraction Of Phenolics From Oil-Tea Meal Under Hot Reflux And Ultrasonic Assistances, Chen Peiyun, Zhong Haiyan
Food and Machinery
The effects of methanol, ethanol and acetone was investigated, on the extraction of phenolic contents and antioxidant activity from oil-tea meal under hot reflux and ultrasonic assistances. Under hot reflux and ultrasonic assistances, phenolic contents of acetone extracts were 1 444 ± 2 and 1 623 ± 1 mg GAE / 100 g (DW), respectively. that were significantly higher (P＜0.05) than the corresponding methanol and ethanol extracts. Phenolic compounds, including catechin, epicatechin, rutin and quercetin were determinate by HPLC in these extracts. Under hot reflux and ultrasonic assistances, the ORAC values of acetone extracts were 358.4 ± 16.9 and 370.6 …
