Research Progress Of Trans-Critical Co2 Refrigeration Cycle System And Application,
2019
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
Research Progress Of Trans-Critical Co2 Refrigeration Cycle System And Application, Xuan Fuchen, Xie Jing
Food and Machinery
In this review, the research progress of compressor, evaporator and air cooler in trans-critical CO2 refrigeration system was analyzed. It was concluded that the method of improving the refrigeration efficiency and the optimum heat transfer efficiency of the trans-critical CO2 refrigeration system was obtained. The application of trans-critical CO2 refrigeration cycle in CO2 automotive air conditioning, heat pump and food processing were also discussed. The problems of high system pressure in CO2 refrigeration cycle in heat pump were analyzed. Finally, it was proposed that the development of oil-free compressor in trans-critical CO2 refrigeration cycle …
Correlation Of The Water-Interacting Property Of Dietary Fiber Powder With Its Composition And Particle Structure,
2019
College of Food Science, Southwest University, Chongqing 400715, China
Correlation Of The Water-Interacting Property Of Dietary Fiber Powder With Its Composition And Particle Structure, Tao Jianming, Yan Caizhi, Zhao Guohua
Food and Machinery
As one of the most important physicochemical properties of dietary fiber powders, the water-interacting property is closely related to their technological properties and physiological functions in the food system. However, systematic research is unavailable on the relationship between the water-interacting properties and the composition and particle structure of dietary fiber powders. Therefore, the water-interacting properties of dietary fiber powder and these dependence on composition and particle structure by correlation analysis were investigated, based on the determinations of the hydration properties (water holding capacity, swelling capacity), hygroscopicities (initial absorption rate, absorption time, maximum absorption rate), dietary fiber contents (total dietary fiber, …
Inhibition Of Punicalagin On The Expression Of Virulence Factors Of Staphylococcus Aureus,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
Inhibition Of Punicalagin On The Expression Of Virulence Factors Of Staphylococcus Aureus, Xu Yunfeng, Wu Qian, Fan Qiuxia, Wang Xin, Xia Xiaodong
Food and Machinery
Hemolysis test, coagulase titer assay, and enzyme-linked immunoreaction method were used to detect the expression changes of hemolysin, plasma coagulase, and total enterotoxins after treating with punicalagin. Reverse transcription real-time fluorescence quantitative PCR was used to detect the expression of virulence-related genes. The results showed that punicalagin could significantly reduce the production of α-hemolysin, but the inhibition effect was not concentration-dependent. At the concentrations of higher than 1/4 MIC, punicalagin could decrease the expression of plasma coagulase. At the concentrations of higher than 1/2 MIC, punicalagin significantly reduced the production of total enterotoxins. Punicalagin also significantly reduced the transcription of …
Isolation, Identification And Tolerance To Simulated Gastrointestinal Environment Of Lactococcus Lactis 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 Tolerance To Simulated Gastrointestinal Environment Of Lactococcus Lactis From Soy Sauce Residue, Huang Guidong, Tang Suting, Cheng Yunhui, Sun Zhangle, Chen Ziqi, Jiao Ye, Zhang Can, Zhong Xianfeng
Food and Machinery
In order to enrich lactic acid bacteria resource from soy sauce residue, Lactococcus lactis from soy sauce residue were screened and identified by physiological and biochemical tests and 16S rRNA gene sequence analysis, and their tolerance to gastrointestinal environment were further studied. Four strains of lactic acid bacteria were isolated from soy sauce residue. Three of them were identified as Lactococcus lactis subsp. hordniae, HT127, HT223 and HT227, respectively. One was identified as Lactococcus lactis subsp. lactis and named HT122. The results of growth curve showed that the growth of four strains were similar, and the logarithmic growth period was …
Preparation And Structural Characterization Of Silkworm Pupa Peptides Chelated Calcium,
2019
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510610, China; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, Guangdong 510610, China; Key Laboratory of Functional Food
Preparation And Structural Characterization Of Silkworm Pupa Peptides Chelated Calcium, Zhao Ziyue, Wang Siyuan, Liao Sentai, Mu Lixia, Zou Yuxiao
Food and Machinery
Preparation of peptides chelated calcium from silkworm pupa peptides, taking the soluble calcium content as the main index, and considering the chelation and yield rate, the effects of reaction pH, temperature, time, and peptide-calcium ratio were examined. On the basis of single factor experiment, Box-Behnken central composite design was utilized, and the optimal conditions were as followed: reaction time 80 min, reaction temperature 73 ℃, pH 10, peptide calcium ratio 3.4∶1.0. Under this condition, the soluble calcium content of the silkworm pupa peptide chelated calcium was 14.51%. Through the UV absorption and infrared spectroscopy and SEM analysis, it showed that …
Effect Of The Heater Temperature On The Aroma Components Of Finished Tobacco,
2019
Technology Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650024, China
Effect Of The Heater Temperature On The Aroma Components Of Finished Tobacco, Li Chao, Yuan Xiangyun, Li Da, Ge Wen, Wang Jiashou
Food and Machinery
Head space solid-phase microextraction (HS-SPME) coupled with chromatography-mass spectrometry (GC-MS) method was developed to study the effects of different tempera-ture of the heater on the composition and content of aroma components in the test samples of different batches of cigarettes. The results were as follows: ① A total of 35 core aroma components were detected in two batches of finished cut tobacco, of which batches X and Y contained 30 and 34 kinds respectively; ② 3-methyl-3-buten-2-one, 2-hexene-1-alcohol, 2-(butoxyethoxy)ethanol, Methyl palmitate and 3,5-dimethylphenol were undetected components in X, while 3-methyl-1,2-cyclopentadione was undetected components in Y. 1,2-propanediol was the highest content of …
Analysis Of Taste Substances Of Cooked Pork Based On Electronic Tongue And Chromatographic Techniques,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China; National Demonstration Center for Experimental Food Processing
Analysis Of Taste Substances Of Cooked Pork Based On Electronic Tongue And Chromatographic Techniques, Guo Jinying, Li Jie, Wu Ying, Ren Guoyan, Cui Guoting, Wang Ping, Liu Jianxue
Food and Machinery
To analyze the taste substances of cooked Tibetan pork, Sanmenxia black pork and Du changda white pork, the three raw materials were separately cooked, and then the free amino acids and nucleotides were determined by liquid chromatography, and the fatty acid content was determined by gas chromatography. The taste substances were tested by electronic tongue. SPSS 19 was used to analyze the taste substance difference of the three porks. The results showed that the free glutamic acid content of cooked Sanmenxia black pork was the highest, and the inosinic acid content of cooked Tibetan pork was the highest. Compared with …
Analysis Of Quality Characteristics Of Yunnan Broken Black Tea By Color, Fragrance And Tasty,
2019
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China
Analysis Of Quality Characteristics Of Yunnan Broken Black Tea By Color, Fragrance And Tasty, Zhang Yangbo, Liu Zhonghua, Rao Tiantian, Li Shi, Ou Xingchang, An Huimin, Xiong Yifan, Li Wenxiong, Jiang Hongjian, Huang Jianan
Food and Machinery
In order to explore the color, fragrance and taste quality of Yunnan broken black tea, it provides a reference of the quality characteristics of domestic broken black tea in this study. This study collected 14 Yunnan broken black tea and analyzed the quality from sensory evaluation, color difference, aroma components, and physical and chemical ingredients. The results showed that the 14 sample tea soups were mainly red and bright, and the color differences L*, a*, and b* were -22.50 to -12.28, 9.09～23.80, 62.09～164.40, respectively. The amounts of TF, TF-3G, TF-3'G and TFDG were 0.146%～0.209%, 0.108%～0.225%, 0.041%～0.109%, 0.056%～0.177%; respectively. The aroma …
Correlation Between Physical Moisture Retention Propertyin Tobacco Samples And Its Pore Structure,
2019
China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450016, China
Correlation Between Physical Moisture Retention Propertyin Tobacco Samples And Its Pore Structure, Guo Huacheng, Li Qiang, Sun Xueping, Hou Pengjuan
Food and Machinery
In order to understand the relationship between the moisture content of tobacco and its microporous structure, and to provide a theoretical basis for the preservation of tobacco, the dehydration rate over 4 000 min of 26 Tobacco samples including flue-cured tobacco, burley tobacco, oriental tobacco, reconstituted tobacco leaf and expanded cut stems were measured (1 time/min) at a temperature of （22±1） ℃ and a relative humidity of 30% using a tobacco dynamic moisture content monitoring device. The α and β values in the thermodynamic Weibull model were calculated from the dehydration rate. Results: At the same storage temperature, humidity and …
Moisture Retention Properties Of Polygonatum Polysaccharide In Tobacco And Its Mechanism,
2019
Technology Center, China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
Moisture Retention Properties Of Polygonatum Polysaccharide In Tobacco And Its Mechanism, Lei Sheng, Liu Xiuming, Li Yuandong, Jiang Juxing, Zeng Yicheng, Wang Huijuan, Lin Chao, Wang Xuejiao, Yang Qianxu
Food and Machinery
The moisture absorption and moisture retention properties of polygonatum polysaccharides, fenugreek polysaccha-rides, chlorella polysaccharides and ganoderma lucidum polysaccharides were investigated as compared with propylene glycol and water. The results showed that polygonatum polysaccharides had similar moisture absorption properties as propylene glycol, but its moisture retention was significantly better than that of propylene glycol. Therefore, the desorption process of tobacco under low humidity conditions was fitted nonlinearly by common thin-layer drying models. It was found that the tobacco added with polygonatum polysaccharides have the lowest drying rate constant and the slowest moisture retention rate. Low field nuclear magnetic (LF-NMR) results showed …
Uncertainty Evaluation For The Determination Of Neotame Content In Roasted Seeds And Nuts By Uplc-Ms/Ms Method,
2019
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430075, China
Uncertainty Evaluation For The Determination Of Neotame Content In Roasted Seeds And Nuts By Uplc-Ms/Ms Method, Huang Kun, Wang Huixia, Fan Xiaolong, Guo Jia
Food and Machinery
To analyse and evaluate the uncertainty in the determination of neotame content in roasted seeds and nuts by UPLC-MS/MS. A mathematical model of uncertainty in the determination of neotame content in roasted seeds and nuts was established, various factors of uncertainty in the whole determination process were studied and evaluated, the components of uncertainty in the method were confirmed and composed. The results showed that the expanded uncertainty was 0.71 mg/kg(k=2) when the neotame content was 7.69 mg/kg, which was greater caused by preparation of standard stock solution and repeatability of determination.
Evaluation Of The Uncertainty In The Determination Of Five Papaver Nudicaule Alkaloids From Hot Pot Food By Lc-Ms/Ms,
2019
Xi’an Institute for Food and Drug Control, Xi’an, Shaanxi 710054, China
Evaluation Of The Uncertainty In The Determination Of Five Papaver Nudicaule Alkaloids From Hot Pot Food By Lc-Ms/Ms, Wei Xinghua, Li Xiaohong, Dong Manman, Sun Xiao, Zhang Diyue, Zhang Yafeng
Food and Machinery
According to the procedure for uncertainty assessment described in JJF 1059.1—2012 “Evaluation of uncertainty in chemical analysis measurement” and CNAS—GL06—2019 “Guidance on evaluating the uncertainty in chemical analysis”, a mathematical model was established, and an analytical method for the determination of uncertainty of morphine, codeine, papaverine, narcotine and thebaine in chafing dish food by LC-MS/MS was established. The results showed that the synthesis of relative standard uncertainty for papaverine, narcotine, thebaine, morphine and codeine were 5.1×10-2, 5.0×10-2, 5.8×10-2, 8.4×10-2, and 8.5×10-2, respectively; the main factors affecting the uncertainty of measurement …
Simultaneous Determination Of Flavonoids In Fruits Of Rosa Davurica Pall. By Hplc And Measurement Of Their Activities In Vitro,
2019
Jilin Institute of Chemical Technology, Jilin, Jilin 132022, China
Simultaneous Determination Of Flavonoids In Fruits Of Rosa Davurica Pall. By Hplc And Measurement Of Their Activities In Vitro, Di Song, Zhong Fangli, Zhang Xiaoli, Wang Xiaolin, Lei Yongping
Food and Machinery
Simultaneous determination of four flavonoids in extracts of the fruits of Rosa davurica pall.(FRDP) by high performance liquid chromatography (HPLC) was carried out, and the in vitro activities of extracts of FRDP, four flavonoids and their compound compatibility were measured by UV method. The results showed that the contents of hyperoside, rutin, quercetin and luteolin of the extract of FRDP were 607.98, 450.63, 187.32 and 12.68 μg/g respectively. The extracts of FRDP, four flavonoids and their compound compatibility all have certain antioxidant activities in vitro, and the activity of extracts of FRDP was stronger than that of compound compatibility. However, …
The Cohesive Mechanism Between Criminal Justice And Administrative Law Enforcement In Food Safety Law Enforcement,
2019
South China University of Technology School of Law, Guangzhou, Guangdong 510507, China
The Cohesive Mechanism Between Criminal Justice And Administrative Law Enforcement In Food Safety Law Enforcement, Zhang Fengxue
Food and Machinery
Criminal behaviors that endanger food safety have seriously damaged the lives and health of the people. Law enforcement agencies have encountered many problems in the enforcement of crimes against food safety crimes. The emergence of these problems has seriously affected the linkage mechanism between administrative law enforcement and criminal justice. How to base the connection between criminal justice and administrative law enforcement, rationalize the mechanism of linking the two laws, improve the efficiency of law enforcement agencies in combating food safety crimes, thoroughly eradicate food safety issues, and lay a solid foundation for China's economic construction and social harmony and …
The Numerical Simulation On Temperature Field Inside The Radiation De-Enzyme Machine Based On Fluent-Edem Coupling,
2019
College of Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
The Numerical Simulation On Temperature Field Inside The Radiation De-Enzyme Machine Based On Fluent-Edem Coupling, Yu Wenjun, Wu Ruimei, Li Hong, Pei Gang, Jin Shanfeng, Huang Chaoqiang, Zhu Renzhang, Yang Puxiang, Xiong Aihua
Food and Machinery
The temperature distribution inside the drum of tea cylinder water-removing machine is the main factor affecting the quality of the tea. In view of the defects of the current tea cylinder water-removing machine, including the uneven water-removing and low thermal energy utilization, a tea cylinder water-removing machine was designed with infrared radiation as the heat source in the present study. The infrared heat source was placed in the center of the cylinder. The approach of combining EDEM and Fluent was used to analyze the discrete field, flow field and temperature field during the de-enzyme process The turbulence model and the …
Design And Experiment Of Mid-Infrared Dryer For Macadamianut,
2019
Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
Design And Experiment Of Mid-Infrared Dryer For Macadamianut, Wang Jiaoling, Song Weidong, Ding Tianhang, Wang Mingyou, Wu Jinji, Zhou Dehuan, Zhou Fan
Food and Machinery
In view of the problem of long time and high energy consumption of macadamia nuts of drying, the infrared drying characteristics were analyzed and a mid-infrared dryer was designed. The mid-infrared drying characteristics reasch of macadamia nuts were carried out. The changes of dry moisture and rate were analyzed. The dry-diffusion and activation energy conditions were established and a mid-infrared drying model was established. The results showed that the moisture content of macadamia nuts decreased to 1.36% after 360 minutes under the drying conditions of 60 ℃ and 0.8 kW in the middle infrared emitter. The whole drying stage was …
Control Strategy Of Beer Fermentation Temperature Based Onsmith Predictable Compensation,
2019
College of Electrical Engineering and Information, Anhui University ofTechnology, Maanshan, Anhui 243032, China
Control Strategy Of Beer Fermentation Temperature Based Onsmith Predictable Compensation, Gao Jin, Zhang Jiayan, Feng Xugang
Food and Machinery
Beer fermentation is an extremely complicated process, in which the control of fermentation temperature has a great influence on the final taste and quality of the beer. The temperature control of the fermentation liquor has the characteristics of large time delay, nonlinear and staged characteristics, and they cause the temperature of the fermented liquor in the fermentation tank to fluctuate frequently with large. According to the technological characteristics of the beer fermentation temperature control system, a nonlinear PID control strategy was processed based on Smith predictable compensation. After modeling the beer fermentation temperature control system and performing Matlab simulation analysis, …
Effects Of Different Packaging Methods On The Quality Changes Of Frozen Large Yellow Croaker (Pseudosciaena Crocea),
2019
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Effects Of Different Packaging Methods On The Quality Changes Of Frozen Large Yellow Croaker (Pseudosciaena Crocea), Zhang Yanxia, Xie Chengmin, Zhou Fen, Wang Xichang
Food and Machinery
The sensory characteristics, color difference, water holding capacity, texture, K value, total volatile basic nitrogen (TVB-N value), thiobarbituric acid (TBA value) were used as evaluation indexes. The effects of 3 packaging treatments on the quality of cultured Pseudosciaena crocea during 120 d of frozen storage were studied. The results showed that the sensory comprehensive score, texture and water holding capacity of cultured Pseudosciaena crocea decreased gradually with the prolongation of frozen storage time. The TVB-N and TBA values of cultured Pseudosciaena crocea increased with time under three packaging treatments. The results of K value analysis were consistent with those of …
Comparison And Reconstruction Of Localization Between Chinese And Australian Meat Packaging,
2019
Fine Arts Academy of Hunan Normal University, Changsha, Hunan 410012, China
Comparison And Reconstruction Of Localization Between Chinese And Australian Meat Packaging, Wu Yuqing, Tian Zhuoming, Huang Xueyao
Food and Machinery
patterns, color and words are common design languages in packaging design. This paper aims to find out the problems existing in the domestic meat packaging design by referring to the Australian meat packaging design following comparison made between the meat packaging design of China and Australia. And then puts forward the optimization approach to the domestic meat packaging design and theoretical suggestions for the promotion and popularization of domestic meat packaging.
Effects Of Far-Infrared Radiation Temperature On The Moisture Transfer Of Kiwifruit Slices,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Far-Infrared Radiation Temperature On The Moisture Transfer Of Kiwifruit Slices, Zeng Ya, Liu Yunhong, Zhang Jiayi, Xi Huihan, Hu Runrun
Food and Machinery
In order to explore the water diffusion characteristics of kiwifruit during far-infrared radiation drying, low-field nuclear magnetic resonance (LF-NMR) technology was applied to analyze the influence of radiation temperature on internal water states and moisture migration of kiwifruits during drying. The results showed that drying time decreased significantly with the increasing of radiation temperature, and the ratio of average drying rates at radiation temperatures of 120, 160, 200, 240 and 280 ℃ were 1.00∶1.30∶1.54∶2.00∶2.50 respectively. The effective moisture diffusivity values was in the range of 2.85×10-10~7.03×10-10 m2/s, which could be improved with the increase in …
