Extraction Of Soybean Oil Body Based On Soymilk Model System,
2018
Food College, Jiangnan University, Wuxi, Jiangsu 214122, China; Food College, Jiangsu Food and Pharmaceutical Science College, Huai’an, Jiangsu 223005, China
Extraction Of Soybean Oil Body Based On Soymilk Model System, Tian Qiying, Hua Yufei, Chen Yeming, Kong Xiangzhen, Zhang Caimeng, Wang Jing
Food and Machinery
In order to study the volatile flavor of soymilk, a soymilk simulation system with soybean oil body as substrate was constructed, The effects of different pH on the components, particle size and flavor of soybean oil body extracted from soybean milk were studied in the oil body extraction process. The results showed that when the extraction pH increased from 7 to 11, the content of oil body protein decreased by 38.40%, the neutral fat content increased by 7.26%, and the phospholipid content decreased by 49.31%. The oil particle size decreased gradually by 89.2 nm and tended to be stable. Volatile …
Study On Edible Quality And Protein Stability Of Beef And Goat In Shaanxi Province,
2018
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
Study On Edible Quality And Protein Stability Of Beef And Goat In Shaanxi Province, Wei Yanchao, Cao Jianxin, Liu Manshun, Liu Yongfeng
Food and Machinery
The differences were studied including color, tenderness, pH, protein degradation, and other indicators of beef and mutton at the best slaughter ages of cattle and sheep and the high and low-grade parts of the meat. Samples of longissimus dorsi (YH, NH) and abdominal muscles (YL, NL) of post-mortem Qinchuan beef and horizontal goat meat were taken for determination of pH, color, shear, sarcoplasmic and myofibrillar proteins, the solubility and degradation polymerization conditions. The results shown that the pH value of YL was significantly higher than that of YH (P＜0.05), there was no significant difference between the two parts of beef …
Study On The Drying Kinetics Of Longan With Intermittent Vacuum-Microwave,
2018
Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510610, China; Key Laboratory of Functional Foods, Ministry of Agriculture, Guangzhou, Guangdong 510610, China; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, Guangdong 510610, China
Study On The Drying Kinetics Of Longan With Intermittent Vacuum-Microwave, An Kejing, Xiao Gengsheng, Wei Lai, Yu Yuanshan, Tang Daobang, Wen Jing, Lin Xian
Food and Machinery
Aiming at the problem of uneven heating of longan, excessive microwave drying rate and local over-focus, the vacuum microwave drying was carried out by the combination of intermittent microwave and variable power microwave. In this paper,the changes of water ratio and drying rate in the vacuum microwave drying process were analyzed, such as the power density, vacuum degree and loading quantity. Seven thin layer fitting models were tested. The orthogonal experiment of three factors and three levels for color, total phenolic content and rehydration evaluation was established. The optimum intermittent vacuum microwave drying process of longan was optimized. The results …
Drying Characteristics Of Direct-Contact Ultrasound Enhanced Hot-Air Drying Of Pear Slices,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Drying Characteristics Of Direct-Contact Ultrasound Enhanced Hot-Air Drying Of Pear Slices, Sun Changying, Liu Yunhong, Zeng Ya, Shi Xiaowei, Xi Huihan
Food and Machinery
In order to explore the enhancing effect of contact ultrasound on hot air drying process, ultrasound enhanced hot air drying of pear slices was performed. The effects of different ultrasound powers and drying temperatures on drying characteristics and several quality indicators of pear slices were studied. The results showed that the improvement of hot air temperature and ultrasound power could significantly reduce drying time, and the stronger ultrasound enhanced effects could be achieved at lower temperatures. The BP neural network model was applied to predict the process of ultrasound enhanced hot air drying with high fitting precision. The cavitation and …
Research On Evaluation Method For The Period Of Mentholated Holding In Menthol Filter Rod,
2018
Nantong Cigarette Filter Co., Ltd., Nantong, Jiangsu 226014, China
Research On Evaluation Method For The Period Of Mentholated Holding In Menthol Filter Rod, Jin Qiang, Sun Qingjie, Zhu Xianyan, Wang Minghui, Sheng Peixiu
Food and Machinery
A comprehensive evaluation method of the aroma quality for menthol filter rod was established by using aroma ratio (B), aroma retention (L) and aroma quality (P) by referring to the flavor assessment methods in the food industry at home and abroad, sensory evaluation methods of cigarette. It was introduced into the evaluation of the period of mentholated holding in menthol filter rod. Through the sensory and quantitative evaluation of the aroma quality for menthol filter rod, the comprehensive score standard for judging the period of mentholated holding in menthol filter rod was determined, and a new method which was scientific, …
Valuable Components Analysis And Nutritional Evaluation On Antarctic Krill (Euphausia Superba) Meals,
2018
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Valuable Components Analysis And Nutritional Evaluation On Antarctic Krill (Euphausia Superba) Meals, Quan Qinguo, Duan Weiwen, Zeng Xuege, Chen Ming, Zhang Zewei, Hao Jiming, Liu Shucheng, Ji Hongwu
Food and Machinery
Key components of Antarctic Krill meals were analyzed such as protein, lipids, minerals and chitin content. Composition and content of amino acids, fatty acids and mineral element were also researched using nutritional assessment strategies in this paper. Finally, the protein processing base material was prepared by two steps include sieving and defatting. The results showed that the content of protein was 61.38%, lipids was 14.49%, chitin was 6.08% and mineral element was 6.27%. Protein of Antarctic Krill meals was a high quality protein referenced by FAO/WHO based on the total amino acid content of 47.34%, essential amino acid content of …
Analysis Of Changes In The Nutrients And The Antioxidant Activities For Rosa Sterilis D.Shi During Development,
2018
Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005, China; Guizhou Engineering Research Center for Fruit Processing, Guiyang University, Guiyang, Guizhou 550005, China
Analysis Of Changes In The Nutrients And The Antioxidant Activities For Rosa Sterilis D.Shi During Development, Xie Guofang, Wang Yubo, Kong Deyin, Wang Lirong, Zhou Xiaoli, Zhao Zhibing, Liu Yongling
Food and Machinery
To understand the changes of the main nutrients and antioxidant activities of Rosa sterilis D.Shi during development. The changes of the main nutrients of Rosa sterilis D.Shi, including cellulose during development, reducing sugar, protein, ascorbic acid, total flavonoids, and total polyphenols, were investigated. The antioxidant capacity was analyzed by using the DPPH, ABTS, and FRAP. The antioxidant nutrients were determined by correlation analysis and principal component analysis. The results showed that there were differences in changes of nutrients and antioxidant activities of Rosa sterilis D.Shi during development. The content of cellulose and protein decreased with the development. The content of …
Determination And Comparison Of Hydrolyzed Amino Acids And Free Amino Acids In Six Kinds Of Grape Seeds,
2018
Key Laboratory of Hexi Corridor Resources Utilization of Gansu, Hexi University, Zhangye, Gansu 734000, China
Determination And Comparison Of Hydrolyzed Amino Acids And Free Amino Acids In Six Kinds Of Grape Seeds, Wei Yangfei, Song Hai, Yue Guoren, Zhang Hongxi, Li Caixia
Food and Machinery
High performance liquid chromatography(HPLC) was developed to detect the hydrolyzed amino acids and free amino acids in grape seeds with phenyl isothiocyanate(PITC) as the derivative reagent. For chromatographic analysis, a Thermo AcclaimTM 120 C18 column (250 mm × 4.6 mm, 5 μm) was used. The mobile phase consisted of solvent A and B with the flow rate of 1.0 mL/min by gradient elution. Solvent A was sodium acetate buffer solution (pH 6.5) and solvent B was methanol-acetonitrile-water (20∶60∶20, v/v/v). The temperature of column was maintained at 30 ℃. The wavelength was set at 254 nm. The results showed …
Highly Sensitive Detection Of Bisphenol A Based On Fret From Up-Conversion Nanoparticles To Gold Nanoparticles,
2018
School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
Highly Sensitive Detection Of Bisphenol A Based On Fret From Up-Conversion Nanoparticles To Gold Nanoparticles, Xu Zhou, Lu Shizhen, Chen Maolong, Zhu Yingyue, Ding Li, Cheng Yunhui
Food and Machinery
The 13 nm gold nanoparticles were synthesized and were modified with Bisphenol A(BPA) aptamer. The oil-solubility Up-conversion nanoparticles (UCNPs) were modified with polyacrylic acid (PAA) to form water-solubility UCNPs. Then water-solubility UCNPs were coated with the complementary DNA strand. Based these nanoparticles, a FRET aptasensor for BPA was successfully fabricated by using Up-conversion nanoparticles as energy donor and gold nanoparticles as energy acceptor. The results show that the detection system has a good linear relationship at 1×10-9～1×10-3 mol/L (R2=0.992 3), and the detection limit is as low as 1×10-10 mol/L. The method is proved …
Quick Determination Of Chemical Constituents In Prunus Cerasifera Leave By Uplc-Uv-Qda,
2018
University and College Key Lab of Natural Product Chemistry and Application in Xinjiang, Yili Normal University, Yining, Xinjiang 835000, China
Quick Determination Of Chemical Constituents In Prunus Cerasifera Leave By Uplc-Uv-Qda, Liu Wei, Liu Tianqi, Ge Yuwei, Ouyang Yan
Food and Machinery
UPLC-UV-QDa technique, combined with the acidic hydrolysis experiment were applied to quantitative and qualitative analysis flavonoid aglycones and methanol extracts from leaves of four different kinds of Prunus cerasifera. The result showed that quercetin and kaempferol were well separated in 7.0 minutes and had good linear relationship, the average recoveries of two flavonoid aglycones were 98.65% and 102.02% with RSD 1.08%(n=3) and 1.17%(n=3), the method was proved to be fast, accurate and repeatable. There was some difference in the content of flavonoid aglycone from different kinds of Prunus cerasifera in different environment, two flavonoid aglycones were found in all kinds …
Cfd Simulation Analysis And Experimental Verification Of Twin Screw Compressor,
2018
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Cfd Simulation Analysis And Experimental Verification Of Twin Screw Compressor, Long Ji, He Xueming, Jiang Zhengang
Food and Machinery
In view of the complex and time changing characteristics of the fluid domain in the twin screw compressor, and in order to study it’s performance characteristics in detail, used STAR CCM＋software to do the computational fluid dynamics (CFD) analysis, and the experimental platform was built to verify the accuracy of the simulation results. By comparing the pressure values of the simulated monitoring points and the experimental measured points corresponding to them, both of them have good consistency in the pressure value and the period of pressure fluctuation.
Improvement Of Transmission Shaft Connecting Ch And Cv In Gdx2 Packer,
2018
Nanyang Cigarette Factory, China Tobacco Henan Industrial Co., Ltd., Nanyang, Henan 473007, China
Improvement Of Transmission Shaft Connecting Ch And Cv In Gdx2 Packer, Wang Guangsheng, Wang Wenhui, Cao Xingqiang, Wang Zhongqing, Yang Guanglu
Food and Machinery
The transmission shaft connecting CH and CV in GDX2 packer always breaks down due to attrition. Its integrated design and small repair space make it time-and-energy consuming to replace the damaged transmission shaft, which inspires us to improve itsuniversal joints. Based on its original transmission principle, we substitute the fast respectively demountable units for the transmission gear, which made the installment more efficient. While repairing, only the broken units needed to be beplaced. The application result showed that the improved universal joints function reliably, with less labors, and greatly increased the effective operation rate because of its simple structure.
Effect Of Co2 Method On Monitoring Mildew Of Stored Grain In Warehouse And Its Main Influencing Factors,
2018
College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
Effect Of Co2 Method On Monitoring Mildew Of Stored Grain In Warehouse And Its Main Influencing Factors, Bei Jingjing, Zhai Huanchen, Zhang Shuaibing, Lu Yangyong, Cai Jingping
Food and Machinery
The mildew of stored grain will affect the safety of food，which can be monitored by the method of detecting the change of carbon dioxide (CO2) concentration in grain bulk. As an indirect method, it is necessary to analyze comprehensively the related factors of grain bulk and the parameters of CO2 sensor, which cansignificantly affect the detection value. The results showed that the mould count in the initial stage of the stored grain fungi growth was synchronized with the change of CO2 concentration at different temperatures, and the correlation coefficient was greater than 0.99. CO2 production …
Study On Coating Preservation Of Litsea Cubeba Essential Oil And Chitosan On Kumquat,
2018
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and Byproducts Processing, Changsha, Hunan 410004, China
Study On Coating Preservation Of Litsea Cubeba Essential Oil And Chitosan On Kumquat, Peng Xianglian, Fu Hongjun, Fan Li
Food and Machinery
In order to prolong the shelf life of kumquat, kumquat fruits were treated with coating preservation of litsea cubeba essential oil and chitosan, then stored at room temperature conditions, the changes of weight-loss rate, soluble solids, titratable acid, vitamin C(VC), total sugar, sensory index in fruits during storage were investigated. The results showed that the composite coating of Litsea cubeba essential oil and chitosan inhibited the weight-loss of the kumquat, soluble solids, titratable acid, VC, total sugar and sensory of the treated group were better than the control group. The weight-loss rate, soluble solids, and V …
Effects Of Maillard-Type Glycosylation On Antioxidant Activity Of Corn Protein Hydrolysates,
2018
College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Effects Of Maillard-Type Glycosylation On Antioxidant Activity Of Corn Protein Hydrolysates, Liu Xiang, Zheng Xiqun, Liu Xiaolan
Food and Machinery
Protamex and alcalase were synergistically used for hyolorlysis of corn protein and the hydrolysates were glycosylated with oligochitosan by Maillard reaction. The antioxidant activities of corn protein hydrolysates (prepared under different protein/enzyme rattios) and glycosylation products were studied. The resultsshowed that both of the enzymatic hydrolysates and glycosylation products had good antioxidant activity, and-the Maillard glycosylation reaction could improve the antioxidant activity of corn hydrolysates. When the protein concentration of glycosylation products was 5 mg/mL, clearance rate of·OH and DPPH· reached to 90.91% and 90.91%, respectively,which increased 48.78% and 32.26%, compared to non-glycosylated hydrolysates.Similarly,when the protein concentration of glycosylation products …
Extraction And Antioxidant Activities Of Flavonoids From Coreopsis Tinctoria Nutt Tea,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Extraction And Antioxidant Activities Of Flavonoids From Coreopsis Tinctoria Nutt Tea, Wang Jiani, Ming Jian, Tian Yong, Wang Rongjie, Li Fuxiang
Food and Machinery
The optimization of the flavonoids extraction technique of Coreopsis tinctoria Nutt tea and the vitro antioxidant activity of flavonoids was studied by taking the Coreopsis tinctoria Nutt tea as the raw material, and basing the single factor experiment and Box-Behnken methodology. Results:The optimal extraction conditions of flavonoids from Coreopsis tinctoria Nutt tea were: extraction time 13 min, extraction temperature 98 ℃, the ratio of solid to liquid 1∶78 (g/mL). Under the conditions, the flavonoids extraction rate was (20.39±0.07)%. The half inhibiting concentrations (IC50) to FRAP and DPPH free radical scavenging were (137.98±1.56) μg/mL and (82.40±1.98) μg/mL, respectively. The …
Study On The Bioactive Ingredients And Antioxidant Activities Of 6 Kinds Of Edible Flowers,
2018
Department of Food and Biological Engineering, Guangdong Industry Technical College, Guangzhou, Guangdong 510300, China
Study On The Bioactive Ingredients And Antioxidant Activities Of 6 Kinds Of Edible Flowers, Zhang Dongfeng, Liu Qi, Zhang Xinyue, Zhang Jiaqi, Fu Xinjing, Lu Jun
Food and Machinery
In this study, the bioactive compounds of 6 common edible flowers were extracted by ultrasonic extraction method and their antioxidant activities were assessed. The content of flower active ingredients such as polyphenols, flavonoids, anthocyanins and carotenoids were determined by ultraviolet spectrophotometry and HPLC. The content of these active compounds range from 6.20～63.17 mg GAE/g ·DW, 12.52～180.47 CE /g· DW, 4.17～40.91 mg CyA/g· DW and 0.33～0.68 mg/g ·DW, respectively. The antioxidant activities were assessed by DPPH, FRAP and ABTS assays, range from 45.13～1 092.49, 100.20～2 621.25 and 100.12～1 708.03 μmol TE/g DW respectively.
Ultrasonic-Assisted Extraction Essential Oil Of Lemon And Chemical Composition Analysis,
2018
College of Food, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Ultrasonic-Assisted Extraction Essential Oil Of Lemon And Chemical Composition Analysis, Xiao Juan, Zhou Kang, Hu Bin, Su Zhao
Food and Machinery
Ultrasonic-assisted hydrodistillation extraction (UAHE) essential oil from lemon peel was investigated. On the basis of single-factor test, response surface methodology was applied to optimize the parameters of extraction, including ultrasonic power, solvent to material ratio, ultrasonic time, and distilling time on the yield of essential oil. Meanwhile, the volatile composition was analyzed by GC-MS. In addition, the microscopic structures of material before and after various extraction methods are observed to clarify extraction mechanisms. The optimal extraction conditions were ultrasonic power of 320 W, solvent to material ratio of 15.5∶1 (mL/g), ultrasonic time of 36 min, distillation time of 140 min. …
Research Progress Of Specific Spoilage Organisms Quorum Sensing And Plant-Source Inhibitors In Aquatic Products,
2018
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering ﹝Shanghai Ocean University﹞, Shanghai 201306, China
Research Progress Of Specific Spoilage Organisms Quorum Sensing And Plant-Source Inhibitors In Aquatic Products, Lan Weiqing, Wang Meng, Chen Mengling, Xie Jing
Food and Machinery
The spoilage of aquatic products is mainly caused by microbial activities. In this paper, the Specific Spoilage Organisms (SSO) in aquatic products, Quorum Sensing (QS) signal of microbial molecules, the resource and function methods of QS inhibitors were described, respectively. The existing problems and solutions of current QS inhibitors from plant were proposed as well so as to provide the theoretical reference for the research of preservatives for controlling the QS in aquatic products.
Sources And Effects Of Trace Components In Traditional Chinese Liquor,
2018
Shaoyang University, Shaoyang, Hunan 422000, China
Sources And Effects Of Trace Components In Traditional Chinese Liquor, Cao Zhihua, Yu Yougui, He Hongmei
Food and Machinery
Based on the new achievements in the study of the trace components of traditional Chinese liquor, its sources and effects were systematically summarized for the first time. The main sources are three ways: catalytic reactions of microorganisms and enzymes during fermentation, chemical changes during storage, and chemical reactions of special components from raw materials, and which mainly playes three roles: the aroma and flavor-producing, style and aroma type-forming and physiological functions. In the future, the research focuses on the impact of raw materials on the trace components of traditional Chinese liquor, the construction and application of gene bacteria of high-yielding …
