Effects Of Bio-Preservation Liquid Combined With Vacuum Packaging On The Preservation Of Mackerel,
2019
Fuqing Branch of Fujian Normal University, Fuqing, Fujian 350300, China; Fujian Universities and Colleges Engineering Research Center of Soft Plastic Packaging Technology for Food, Fuqing, Fujian 350300, China; Fujian Universities and Colleges Engineering
Effects Of Bio-Preservation Liquid Combined With Vacuum Packaging On The Preservation Of Mackerel, Ouyang Rui, Wang Zhihui, Li Lipeng, Su Yuhang, Xiang Leiwen, Shi Yuande
Food and Machinery
Taking the volatile base nitrogen as the index, and the addition amount of tea polyphenol, chitosan and nisin as the single factor, the optimal formula of the composite biological preservation liquid was determined by the response surface method optimization, and the effect of vacuum packaging compound bio-preservation liquid on the mackerel was studied, simultaneously. The results showed that the compound preservative prepared by 0.22 g/L tea polyphenol, 5.00 g/L chitosan and 0.35 g/L nisin had the best effect on fresh-keeping of mackerel at -4 ℃. Compared with control groups of the composite biological preservation liquid and the distilled water control …
Effects Of Three Kinds Of Preservatives And Their Complexation On The Refrigerated Quality Of Rainbow Trout,
2019
Sichuan Technology and Business College, Dujiangyan, Sichuan 611830, China
Effects Of Three Kinds Of Preservatives And Their Complexation On The Refrigerated Quality Of Rainbow Trout, Shen Qiuxia, Li Mingyuan, Zhu Keyong, Qian Yang, Xu Tongtong, Wu Lichuan, Yuan Yang
Food and Machinery
To research the effects of tea polyphenol, chitosan and lemon juice on the quality of refrigerated rainbow trout fillets stored at 4 ℃, the fresh-keeping effects were listed as follows: sensory, total volatile basic nitrogen (TVB-N) value and total viable counts. The ratio of the three preservatives was optimized by single factor and response surface methodology. The results showed that the three preservatives inhibited the sensory evaluation, TVB-N value and total viable counts of the fillets compared with the control group during storage. The fresh-keeping effects were as follows: chitosan>tea polyphenol>lemon juice. There was a significant interaction between …
Optimization Of Different Extraction Processes Of Sour Jujube Juice And Study On Its Antioxidant Activity,
2019
School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Optimization Of Different Extraction Processes Of Sour Jujube Juice And Study On Its Antioxidant Activity, Shi Liqi, Zhang Yanqing, Qi Wuqin, Wang Qing, Xie Junbo
Food and Machinery
The effect of three different methods, including ultrasonic extraction，enzymatic extraction and ultrasound-assisted enzymatic extraction, and the extraction of sour jujube juice was optimized. Moreover, the total phenol, total sugar content and antioxidant activity of the extracts were compared. The response surface method was used to optimize the extraction process, and the antioxidant activity of jujube juice was evaluated by ABTS scavenging, DPPH scavenging and hydroxyl radical scavenging test. The results demonstrated that under the control of the optimal conditions, the extraction rates of ultrasonic method, enzymatic method and ultrasonic-assisted enzymatic hydrolysis were 67.37%, 69.47% and 74.49%. The optimal ultrasonic-assisted enzymatic …
Effects On The Quality Of Flour And Deep-Frozen Dumpling From The Proportion Of Prolamin To Glutelin,
2019
College of Food Engineering, Harbin Commercial University, Harbin, Heilongjiang 150076, China; College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China
Effects On The Quality Of Flour And Deep-Frozen Dumpling From The Proportion Of Prolamin To Glutelin, Wang Xiqing, Liu Ying, Liu Dongqi, Guo Tianshi, Zhang Xiaolin, Xu Chenran
Food and Machinery
Using high gluten wheat flour as material, Gliadin, glutenin and starch in wheat flour were separated into monomers by separation and recombination. Thereafter, the effects of different Gliadin/glutenin ratios of reconstituted flour on the secondary structure of gluten protein and the thermal and rheological properties of dough and the quality of quick-frozen dumplings were analyzed. The results showed that, with the increase of the ratio of gliadin/glutenin(0∶1, 1∶3, 1∶1, 3∶1, and 1∶0), the content of α-helix and β-corner decreased gradually, and the content of β-folding increased gradually. Thermal denaturation temperature (Tp) and the enthalpy (ΔH) increased gradually, and the elastic …
Isolation, Identification And Antioxidant Properties Of Lactobacillus Paracasei From Soy Sauce Residue,
2019
College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control
Isolation, Identification And Antioxidant Properties Of Lactobacillus Paracasei From Soy Sauce Residue, Tang Suting, Ou Ximin, Huang Guidong, Cheng Yunhui, Cai Yifu, Yang Xiaoping, Yin Bo, Zhang Can, Zhong Xianfeng
Food and Machinery
Lactobacillus paracasei were isolated from soy sauce residue by traditional microbial culture method, and identified by morphological observation, physiological and biochemical characteristics test, and 16S rRNA gene sequence analysis. Their tolerance to artificial gastrointestinal juice, hydrophobic capacity, and antioxidant capacity were also studied. Ten strains of Lactobacillus paracasei were isolated from soy sauce residue, of which eight were L. paracasei subsp. paracasei, named HT31, HT51, HT90, HT111, HT125, HT159, HT253, and HT256; two of them were L. paracasei subsp. tolerans, named HT155 and HT158. The results of simulated gastrointestinal fluid tolerance test showed that the viability of strains HT31, HT111 …
Effect Of Enzymatic Modification On Microstructure And Functional Properties Of Walnut Glutenin,
2019
College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Effect Of Enzymatic Modification On Microstructure And Functional Properties Of Walnut Glutenin, Xue Yufei, Zhang Yue, Cheng Yimei, Ma Shujie, Sun Qian, Li Fang, Kong Lingming
Food and Machinery
In order to make better use of walnut glutenin and increase its functional properties, the microstructure of walnut glutenin and proteins modified by enzyme method were analyzed by means of enzymatic modification, fluorescence spectrum, ultraviolet spectrum, circular dichroism and other instruments. The modification mechanism was observed and analyzed from the aspects of protein intermolecular, protein intramolecular and polypeptide. The solubility of enzymatic modified proteins was increased by 133.01% and 96.75%, and the water holding capacity was increased by 23.19% and 22.25%. Moreover, the oil retention was decreased by 27.03% and 29.11%, and the emulsifying property was increased by 31.81% and …
Analysis Of Organic Acid Contents In Three Kind Of Saccharomyces Cerevisiae,
2019
Sanitary Inspection Center, Research Office, Qiqihar Medical University, Qiqihar, Heilongjiang 161000, China
Analysis Of Organic Acid Contents In Three Kind Of Saccharomyces Cerevisiae, Pei Fangyi, Jiang Ming, Ma Yanshi, Chen Xue, Liu Zhenyan, Liu Xi, Chen Xiaoting
Food and Machinery
In this study, the contents of glucose, glycerol, ethanol and organic acids in the fermentation process of three Saccharomyces cerevisiae were determined by high performance liquid chromatography (HPLC). The results showed that the content of glycerol and ethanol in S. cerevisiae 1946 was significantly higher than that in S. cerevisiae P1 and S. cerevisiae 32788 (P<0.05). The seven organic acids in the three kinds of S. cerevisiae fermentation broth have obvious differences and regularity. The content of organic acids in S. cerevisiae 1946 was lower than that in S. cerevisiae P1 and S. cerevisiae 32788. The acid production level of S. cerevisiae was negatively correlated with ethanol production capacity.
Physicochemical And In Vitro Adsorption Properties Ofolive Pomace Dietary Fiber And Its Structure Characterization,
2019
Minnan Science and Technology Institute, Quanzhou, Fujian 362332, China
Physicochemical And In Vitro Adsorption Properties Ofolive Pomace Dietary Fiber And Its Structure Characterization, Xie Sandu, Chen Huiqing, Zhou Chunlan, Lin Yanan
Food and Machinery
Olive pomace total dietary fiber (OPTDF) was prepared from olive pomace, and its physical and chemical properties and in vitro simulated adsorption properties were determined. Soluble dietary fiber (OPSDF) and insoluble dietary fiber (OPIDF) were separated from OPTDF. Their structures were characterized by XRD, FTIR and SEM. The results showed that the water holding capacity, oil holding capacity, swelling capacity and glucose adsorption value of OPTDF were （4.96±0.51） g/g, （2.45±0.26） g/g, （6.00±0.16） mL/g, （18.11±0.31） mmol/g, respectively. OPTDF and OPIDF were cellulose I crystalline with crystallinity of 41.39% and 46.07%, and OPSDF was amorphous. OPTDF contained cellulose, hydrogen bond and ether. …
The Effect Of Moisture Content On Chemical Components Of Different Types Of Heat-Not-Burn Tobacco Products,
2019
Technology Center, China Tobacco Jiangsu Industry Co., Ltd., Nanjing, Jiangsu 210019, China
The Effect Of Moisture Content On Chemical Components Of Different Types Of Heat-Not-Burn Tobacco Products, Li Chaojian, Jin Yong, Zhou Chengxi, Shi Huaibin
Food and Machinery
In order to investigate the effect of moisture content on the chemical components of different types of heat-not-burn tobacco products(HNB)，cigarette A prepared using tobacco sheet by thick pulp method and cigarette B prepared using tobacco sheet by Paper making method were taken as research objects, and the correlation between moisture in cigarettes and glycerol, nicotine was studied. SEM and TG analysis were carried out. The results showed that: ① The mass contents of glycerol and nicotine in the tobacco sheet were more accurately expressed in terms of the mass content of the corresponding substances in the dry sheet. ② The …
Effect Of Drinking Compound Phosphate Water Before Slaughter On Serum Biochemistry, Muscle Fiber Structure And Protein Expression Of Yanbian Yellow Cattle,
2019
Food Research Center of Yanbian University, Yanji, Jilin 133000, China;Beijing Suntech Online Education Technology Limited, Beijing 100193, China
Effect Of Drinking Compound Phosphate Water Before Slaughter On Serum Biochemistry, Muscle Fiber Structure And Protein Expression Of Yanbian Yellow Cattle, Zhang Liang, Hou Tingting, Tian Xuezong, Liu Xin, Liang Chengyun, Xu Hailin, Cui Taihua, Li Guanhao
Food and Machinery
The effects of serum phosphate biochemical, muscle fiber structure and protein expression on post-mortem Yanbian yellow cattle were studied to investigate the effects of compound phosphate water on the physiological and biochemical indexes of Yanbian yellow cattle before slaughter. The results showed that drinking 0.10% of compound phosphate water before slaughter could reduce the muscle fiber area and circumference of Yanbian yellow beef, and significantly reduce the expression of Troponin-T and increase the expression of Creatine Kinase after slaughter, and improve the blood biochemical index of Yanbian yellow cattle after slaughter. Morevover, a significant effect on, reducing the pre-slaughter stress …
Establishment Of Multiplex Real-Time Pcr Assays Based On Hand System For The Preliminary Screening Of Five Diarrheagenic Escherichia Coli,
2019
[JP3]Hebei University of Engineering, College of Life Sciences and Food Engineering, Handan, Hebei 056038, China
Establishment Of Multiplex Real-Time Pcr Assays Based On Hand System For The Preliminary Screening Of Five Diarrheagenic Escherichia Coli, Zhong Yike, Wang Yongxia, Zhao Tong, He Xiaoming, Guo Jianshu, Liu Wei, Zou Dayang
Food and Machinery
The specificity of this method was evaluated by testing 17 species closely related bacteria in the laboratory, and the amplification product was analyzed by the Tm value of the dissolution curve, which had good specificity and could detect five different virulence genes: aggR for EAEC, eae for EHEC and EPEC, LT for ETEC, ipaH for EIEC in the same reaction tube. The fecal simulated samples showed that the sensitivity reached 104~106 CFU/mL. The multiplex real-time PCR detection method established in this experiment is suitable for the preliminary screening of five kinds of Escherichia coli.
Diversity Of Antibiotic Resistant Bacteria Isolated From Cold Fresh Chicken Handlers’ Hands,
2019
Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Diversity Of Antibiotic Resistant Bacteria Isolated From Cold Fresh Chicken Handlers’ Hands, Huang Liujuan, Shao Yi, Feng Bo, Zhou Changyan
Food and Machinery
In order to investigate the potential migration of antibiotic resistant (ART) bacteria from cold fresh chicken to humans during handling in production and consumption, selective culture technology and IonS5TM XL sequencing platform were used for counting and diversity analysis of tetracycline-(TETr) and sulfamethoxazole-resistant bacteria (SULr) on the surface of six handlers’ hands contacting with cold fresh chicken products. The results showed that the two ART bacteria from the handlers’ hands significantly increased to 4.80×10～2.66×106 CFU/cm2 after contacting with cold fresh chicken. Furthermore, 21 and 19 genera of shared flora were identified in the …
Numerical Simulation Of Pulverizing Flow Field And Parameter Optimization Of The Mill,
2019
School of Mechanical and Automotive Engineering, South China University of Technology, Guangzhou, Guangdong 510641, China
Numerical Simulation Of Pulverizing Flow Field And Parameter Optimization Of The Mill, Mo Haijun, Ling Tao, Zhang Zejun
Food and Machinery
The Fluent software was used to simulate the pulverization flow field of the “pulverizaing-disc grinding” two-stage mill. The influence and law of the blade distribution scheme on the circulating flow field were compared and analyzed. The parameters of the pulverizing blade were optimized by orthogonal design method. The rules of the blade deflection angle, the blade length and the blade pitch on the pulverization effect were analyzed, and the influence of the blade rotation speed on the pulverization effect was further discussed. The material pulverization was experimented to obtain the best performance parameters of the Mill. Taking the pulverization rotating …
Construction Of Production Line Docking System Platform Based On Three-Dimensional Projection Matrix,
2019
Sichuan Finance and Economics Vocational College, Chengdu, Sichuan 610101, China
Construction Of Production Line Docking System Platform Based On Three-Dimensional Projection Matrix, Zhang Juanjuan, Shen Xiaoyu
Food and Machinery
Due to the problems of torsion and swing of worktable in food machinery processing enterprises, errors happen to the docking in the mechanical processing. Therefore, a platform for the production line docking system, based on three-dimensional projection matrix, was designed to proposed to reduce docking error. Firstly, the three-dimensional motion platform of the system adopted a stepping motor controlled by pulse signal to achieve the limit control of machine tool. Secondly, the laser control of the system was realized by controlling the laser switch and the output power of the laser. Thirdly, the displacement measurement technology of Doppler frequency difference …
Adaptive Analysis Of Material Mixing Uniformity In Double-Layer Stirred Microwave Reactor,
2019
Puyang Vocational and Technical College, Puyang, Henan 457000, China
Adaptive Analysis Of Material Mixing Uniformity In Double-Layer Stirred Microwave Reactor, Lv Zhimin
Food and Machinery
Taking the mixing time and mixing times of double-layer stirred microwave reactor as the correlative characteristic variables, the fuzzy PID control method was adopted to control the material double-layer stirring structure of microwave reactor. Glass and alumina beads were used as the mixing medium to adjust the error feedback of the double-layer stirring. With the adaptive control, the material mixing uniformity control law of the double-layer stirred microwave reactor was established, and the material mixing uniformity was realized by obtaining the optimal control function of material mixing uniformity control. The simulation results showed that the uniformity of material mixing control …
Dynamics Analysis Of Carden Circular Panetary Mechanism,
2019
Institute of Strength and Vibration of Mechanical Structures, Yangtze University, Jingzhou, Hubei 434023, China
Dynamics Analysis Of Carden Circular Panetary Mechanism, Wang Bingbing, Li Meiqiu, Luo Jingbo, Fu Fangqin
Food and Machinery
According to the motion law of the carden planetary mechanism, the equation of motion of the mechanism is solved by geometric analysis, and the dynamic equation of the mechanism is established from the point of view of energy. The change rule of the input torque and output generalized force with time is obtained, and the load spectrum of carden planetary mechanism is qualitatively. The response law of the system is analyzed and the factors affecting the dynamic characteristics of the system are studied. By comparing the simulation with the theoretical calculation, the feasibility of the study is proved, providing design …
Evaluation Method Packaging Shapes Kansei Based On Computing With Words,
2019
College of Mechanical and Electrical Engineering, Zaozhuang University, Zaozhuang, Shandong 277160, China
Evaluation Method Packaging Shapes Kansei Based On Computing With Words, Ning Tingzhou, Zhang Jinzhi, Ge Meiqin
Food and Machinery
In order to accurately reflect the uncertainty of consumers' perceptual perception, this paper describes consumers' subjective judgment with hesitant fuzzy linguistic terminology set, analyses its operation rules, and constructs hesitant fuzzy CWW(computing with words) model. The case study shows that the aggregation of consumers' perceptual preferences in hesitant fuzzy terms and the realization of information aggregation through linguistic computation can help accurately reflect consumers' subjective perception, reduce consumers' uncertainty in perceptual judgment of packaging shape and support industrial designers to deal with consumers’ kansei opinions more accurately.
Study On The Change Of Texture Characteristics Of Water Buffalo Meat During Low Temperature Storage,
2019
Department of Food Science and Engineering, School of Biology and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; College of Food Science and Engineering, Huazhong Agricultural University, Wuhan, Hubei 4
Study On The Change Of Texture Characteristics Of Water Buffalo Meat During Low Temperature Storage, Li Chunyou, Fu Chunting, Yin Chaomin, Xu Jinrong, Huang Chengdu, Jin Guofeng
Food and Machinery
The changes of texture characteristics of Guangxi water buffalo meat buffalo meat was investigated during low temperature storage using texture profile analysis. Moreover, the correlation among various indexes of beef texture characteristics of buffalo meat was also analyzed. The results indicated that the hardness, elasticity, chewiness and adhesiveness of buffalo meat decreased continuously with the prolongation of storage time, but the cohesiveness of buffalo meat was increasing. During cryopreservation, there was a significantly positive correlation between the hardness of buffalo meat and characteristics of elasticity, adhesiveness, and chewiness (P＜0.05), but no significant correlation between the cohesiveness of buffalo meat and …
The Effects Of Drinking Compound Phosphate Water Before Slaughter On The Meat Quality Of Yanbian Yellow Cattle,
2019
Food Research Center of Yanbian University, Yanji, Jilin 133000, China;Yanji Municipal Services and Digital Construction Administration, Yanji, Jilin 133000, China
The Effects Of Drinking Compound Phosphate Water Before Slaughter On The Meat Quality Of Yanbian Yellow Cattle, Zhang Jintian, Hou Tingting, Liang Chengyun, Xu Hailin, Piao Chunxiang, Li Guanhao
Food and Machinery
The effects of compound phosphate water with concentration of 0.05%, 0.10% and 0.15% before slaughter on the color, pH, water holding capacity and tenderness of post-mortem storage beef of Yanbian yellow cattle were investigated. The results showed that drinking compound phosphate water before slaughter could increase the a* value and water retention of Yanbian yellow beef during storage, thereby improving the color and tenderness of beef, and finally improving the quality of Yanbian yellow beef to a certain extent. It was found that drinking 0.10% compound phosphate water worked best.
Preparation Of Mussel Meat Peptide-Zinc Chelate And Its Effect On Liver Protection,
2019
Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China
Preparation Of Mussel Meat Peptide-Zinc Chelate And Its Effect On Liver Protection, Wang Changlin, Wang Shengguang, Liu Xiaomei, Dai Long, Gao Peng
Food and Machinery
With the mussel meat as raw material, mussel meat peptide was prepared by optimum enzymatic hydrolysis process. Using the chelation rate as the index, the single factor experiment and response surface method were used to study the zinc-rich process of mussel meat peptide, and the optimal chelation process was optimized and to evaluate the liver protective effect of zinc-rich mussel meat peptide. The results showed that the optimal chelating process parameters were the chelating temperature was 70 ℃, the chelating pH value was 8.0 and the concentration ratio was 2.0 for 1.5 h, and chelation rate was 58.55%; The zinc-rich …
