Quality Evaluation Of Different Table Grape Based On Principal Component Analysis,
2018
Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China; Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China
Quality Evaluation Of Different Table Grape Based On Principal Component Analysis, Pan Zhao, Zhou Wenhua, Xiao Yuehuizi
Food and Machinery
The study was to accurately evaluate the quality of table grape,18 different varieties of table grapes were selected. 14 basic quality indicators were measured and analyzed by sensory scores and correlation analysis. Principal component analysis was employed to build a composite score mathematical model. The results showed that there was a significant difference in the quality indexes among different grape varieties, among them, hardness difference was largest (coefficient of variation is 51.18%). Correlation analysis showed that there was an independence and a certain degree of correlation between indicators. Principal component analysis was extracted from 4 principal component factors, and cumulative …
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 …
The Extraction Process Of Polyphenols From Porphyra Haitanensis And Their Antioxidant And Antimicrobial Activities In Vitro,
2018
College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian 362002, China; Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362002, China
The Extraction Process Of Polyphenols From Porphyra Haitanensis And Their Antioxidant And Antimicrobial Activities In Vitro, Chen Hongbin, Song Lulu, Jin Jinxuan, Cheng Yongqiang
Food and Machinery
The Optimization of the extraction of polyphenols from Porphyra haitanensis and their antioxidant and antimicrobial activities in vitro were studied. The effects of liquid-material ratio, ultrasonic times and ethanol concentration on the contents of polyphenols from P. haitanensis were investigated. Moreover, the response surface analysis method was applied to determine the optimization of the extraction. The results showed that the optimum condition for the ultrasonic-assisted extraction of polyphenols was as follows: liquid-material ratio 35∶1 (mL/g), ultrasonic times 43 min and ethanol concentration 66%. Under the optimum condition, the contents of polyphenols was (6.85±0.13) mg GAE/g. The research of their antioxidant …
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.
Research Progress Of The Detection Mechanism Of Luminescent Bacterial Toxicity And Its Application,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Research Progress Of The Detection Mechanism Of Luminescent Bacterial Toxicity And Its Application, Hu Xinying, He Zhifei, Li Hongjun
Food and Machinery
The paper describes the luminescent bacteria and the mechanism of detecting toxic and harmful substances. This paper reviews the recent advances in the application of luminescent bacteria in toxicity assessment and food safety testing. What’s more, the factors influencing the application of luminescent bacteria in food safety testing are pointed out, and the paper indicates the application research direction in this technical field.
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 …
Advances On Extraction And Function Of Anoectochilus Roxburghii Polysaccharide,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Advances On Extraction And Function Of Anoectochilus Roxburghii Polysaccharide, Chen Chengli, Dong Quan, Zhou Yu, Yan Min
Food and Machinery
Anoectochilus roxburghii polysaccharide (ARP) is a kind of bioactive substance, consisting of monosaccharides polymerized by glycoside bonds. It is extracted from Anoectochilus roxburghii and has effective functions to decrease blood sugar and blood fat, and to protect liver and kidney. It also has excellent effects on sleep promotion, anti-tumor, and immunity enhancement. Based on the research of ARP in recent years, this article reviewes the extraction methods of ARP and mechanism of its biological activity, briefly analyzes the characteristic of its structure, and summarizes the differences in the content of different sources of ARP and the application of ARP in …
Effect Of Drying Methods On Quality And Antioxidant Properties Of Apricot Powder,
2018
College of Agriculture and Forestry, Longdong University, Qingyang, Gansu 745000, China
Effect Of Drying Methods On Quality And Antioxidant Properties Of Apricot Powder, Zhao Hongxia, Wang Yingqiang, Wen Jianhua, Wen Wen, Mao Yaqian, Song Wenli
Food and Machinery
The natural apricot powder was prepared by microwave drying (MD), hot air drying (HAD), microwave vacuum drying (MVD) and microwave convection drying (MCD) and their nutritional, physical, sensory and antioxidant propertieswere compared. Significant differences among the determined quality terms of the four products were observed（P＜0.05）, the MVD and MCD products had the higher total sugar and reducing sugarand the latter had the least loss in total phenol and VC content while the HAD product the best retention of total acid, the apricot meat powder prepared by MD had the lowest hygroscopicity and caking degree. The apricot meat powder prepared …
Optimization Of Fermentation Technology And The Activities Of Quinoa,
2018
College of Life Science and Engineering of Chongqing Three Gorges University, Chongqing 404100, China; Engineering Center of Characteristic Biological Resources in Northeast of Chongqing, Chongqing 404100, China
Optimization Of Fermentation Technology And The Activities Of Quinoa, Han Lin, Yang Renyi, Hu Yue, Jiang Wei
Food and Machinery
In order to enhance the nutritive value and functional activity of quinoa, response surface methodology was employed to optimize the fermentation technology based on the single factor experiment to increase the total phenols. Moreover, the antioxidant and α-glucosidase inhibiting activity of quinoa were compared. The results showed that the optimal fermentation conditions were as follow: yeast 1.7%, fermentation time 80 h, moisture content 16 mL, and the average content of total phenols from fermented quinoa was reached to (5.31±0.11) mg/g under these conditions, which was close to the predicted value with the relative error is only 1.12%. Moreover, compared to …
Effects Of Different Thickeners On The Quality Of Freeze-Dried Pleurotus Eryngii Powder,
2018
School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
Effects Of Different Thickeners On The Quality Of Freeze-Dried Pleurotus Eryngii Powder, Wang Haiou, Gao Yingyu, Chen Shoujiang, Fu Qingquan, Zhang Wei, Wang Rongrong, Hua Chun
Food and Machinery
Effects of the addition amount of different thickeners (maltodextrin, xanthan gum, sodium carboxymethyl cellulose) on the quality of freeze-dried Pleurotus eryngii powder were studied by investigating the indexes of bulk density, hygroscopicity and instant solubility. In order to obtain a better product quality, the best combination of thickeners was optimized by single factor, orthogonal experiment and comprehensive analysis method. The results showed that adding three thickeners alone can improve the quality of freeze-dried Pleurotus eryngii powder. The effect of maltodextrin was the most significant, followed by xanthan gum and sodium carboxymethyl cellulose. The best combination was maltodextrin 15%, xanthan gum …
Study On Optimization Of Preparation Of Activated Carbons From Suaeda Salsa And Its Adsorption Activity,
2018
Department of Food Science and Nutrition，University of Jinan，Jinan，Shandong 250002，China
Study On Optimization Of Preparation Of Activated Carbons From Suaeda Salsa And Its Adsorption Activity, Fu Jianxin, Zhang Bingwen, Zhang Guixiang
Food and Machinery
With the activated carbon iodine adsorption and yield as the optimization index, the process of Suaeda sasla carbon taking H3PO4-ZnCl2 as the dual activator was studied. The single-factor test was used to examine the effect of mass fraction of H3PO4-ZnCl2, activation temperature, and the activation time on activated carbon preparation. The optimum conditions for the preparation of S. sasla based activated carbon by orthogonal experiments were as follows: H3PO4-ZnCl2 mass fraction 30%, activation temperature 500 ℃, activation time 80 min. Under these conditions, the …
Screening And Expression Identification Of Staphylococcus Aureus-Inhibiting Peptide Genes From Lactic Acid Bacteria,
2018
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
Screening And Expression Identification Of Staphylococcus Aureus-Inhibiting Peptide Genes From Lactic Acid Bacteria, Ren Dayong, Zhu Jianwei, Liu Hongyan, Yu Hansong
Food and Machinery
The 7 strains with antimicrobial activity were screened as samples and verification by PCR amplification has antimicrobial peptide genes of PlnF, PlnE, PlnN, PlnJ, and PlnK. Then designed a primer to introduce Nco I and Xho I sites into both ends of the antibacterial peptide genes with the treated of pET28a plasmid to obtain recombinant plasmid using T4 ligase, and the pET28a-peptide was transformed into E.coli BL21(DE3). The experiment results showed that the inhibition zone of the pET28a-peptide was the PlnF, after 0.5 mmol/L IPTG inducted for 6 h after the OD600=0.6 of the E.coli LB. The cell …
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 …
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.
Design Of A Domestic Small Solar Composting Box,
2018
The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
Design Of A Domestic Small Solar Composting Box, Yu Peibin, Chen Jianxin, Li Yanwu
Food and Machinery
In view of the current market common kitchen waste composting box is not easy to keep warm, the composting time is long, the effect of drainage is poor, the odor is heavy and so on. A small household composting box is designed and its spatial structure is designed and optimized. The device includes several modules, such as solar collector, solar panel, ventilator, feeding port, leachate screen, tail gas treatment and so on. It can better meet the requirements of high temperature aerobic composting process. It uses solar energy for the whole system of heat preservation, ventilation and energy supply, reducing …
Optimization Of Polysaccharides Extractedand Analysis From Zingiber Officinale Rosc,
2018
College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
Optimization Of Polysaccharides Extractedand Analysis From Zingiber Officinale Rosc, Liao Dengwei, Huang Dechun, Cheng Shujie, Cao Chongjiang, Chen Guitang
Food and Machinery
The polysaccharides from Zingiber officinale Rosc were extracted by hot water extraction method, ultrasonic ice bath extraction method and complex enzymatic hydrolysis method. The effects of different methods on the extraction were investigated by the UV spectra image and the scanning electron microscope image of ginger residue. The results showed that the polysaccharides extraction rates of the three different extraction processes under optimal extraction conditions were (11.74±0.23)%, (7.00±0.04)%, and (20.93±0.20)%, and the yields were (6.53±0.08)%, (2.56±0.11)%, and (14.67±0.32)%, the purity was (86.53±0.20)%, (59.84±0.06)%, and (73.59±0.19)%. Comparing with three different methods, the enzymatic hydrolysis method had the highest extraction rate and …
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. …
