Extraction Optimization, Purification And Characterization Of Polysaccharide From The Roots Of Radix Tetrastigma,
2018
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Extraction Optimization, Purification And Characterization Of Polysaccharide From The Roots Of Radix Tetrastigma, Guo Nansheng, Jiang Hedong, Zhang Bing, Deng Zeyuan, Cai Hong
Food and Machinery
The polysaccharide from from roots of Radix Tetrastigma were extracted by water bath, and the yield of polysaccharide was determined by response surface methodology. Based on the single factor test, The optimum conditions were as followed: temperature 96 ℃, ratio of water to liquid 34∶1 （mL/g）, extraction time 2 h. Under the conditions, the yield of polysaccharide was (21.23±0.77)%. After deprotein with sevage method, fractionated and purified by DEAE-Cellulose 52 anion exchange column and Sepharose CL-4B gel fltration column, successively . The purifed polysaccharide was designated as RTP-3-1 and its components, molecular weight, primary structure and domains were identified by …
Protective Effects Of Sea Buckthorn Procyanidins Soft Capsule On Ethanol-Induced Acute Liver Injury In Mice,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Beijing Powdery Health Industry Co., Ltd., Beijing 101117, China
Protective Effects Of Sea Buckthorn Procyanidins Soft Capsule On Ethanol-Induced Acute Liver Injury In Mice, Tan Zhichao, Zhang Lianfu
Food and Machinery
The protective effect of sea buckthorn procyanidins soft capsules on acute liver injury induced by alcohol in mice were investigated. The sea buckthorn procyanidins soft capsules were made from sea buckthorn seed extract, sea buckthorn oil and perilla seed oil. The procyanidins concentration was signature component, with regarding to the recommended daily intake (3 g/person/day) and average weight (60 kg) of an adult, the dosage for feeding mice is 0.05 g/kg·BW and is expanded to 10, 20, 30 times as low, medium and high level (0.5, 1.0, 1.5 g/kg· BW) in this study. The mice were intragastrically administered with corresponding …
Curren Tstatus And Trends Of Theoretical Research On Subcritical Fluid Extraction Of Agricultural Products,
2018
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Curren Tstatus And Trends Of Theoretical Research On Subcritical Fluid Extraction Of Agricultural Products, Wu Qifei, Shi Jiachen, Sun Jun, Chen Zhongwei, Xu Bin
Food and Machinery
As a new extraction technology, subcritical fluid extraction has received more and more attention, due to its high efficiency and quality. The paper first introduces the basic principle of subcritical fluid extraction, and analyzes the effects of extraction solvent, temperature and pressure, time and frequency, and volume of solvent on the extraction efficiency. Furthermore, the kinetics and thermodynamics of the subcritical fluid extraction process are explained. Then, the quality of the oils obtained by subcritical fluid extraction and other extraction techniques is compared, indicating the migration of bioactive concomitants in the subcritical fluid. Finally, the future research direction of subcritical …
The Inducing Factors And Effects Of Stress Response In The Live Transport Of Fish,
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
The Inducing Factors And Effects Of Stress Response In The Live Transport Of Fish, Wu Bo, Xie Jing
Food and Machinery
On the basis of the analysis of fish transportation stress, the blood biochemical indexes, non specific immune cells and antioxidative functions were integrated, and the stress in the transportation of fish was reviewed in detail from different stress angles, such as hypoxia stress, ammonia nitrogen stress, density stress, objective transportation condition stress, temperature stress and so on. The reaction inducing factors and effects in the process of fish live transportation were proposed, in order to provide reference for the circulation and sale of live fish.
Functional Components In The Fruit Of Gardenia Jasminoides Ellis And Their Application,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Functional Components In The Fruit Of Gardenia Jasminoides Ellis And Their Application, Wang Li, Li Na, Li Yan, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The components of Gardenia jasminoides Ellis and their healthy functions were summarized in this review. The relative products of the leaves and fruits were also introduced, which was helpful to the development and application of the Gardenia fruit.
Advances In Vitamin C Content In Dried Fruits And Vegetables By Using Pretreatment And Drying Methods,
2018
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Advances In Vitamin C Content In Dried Fruits And Vegetables By Using Pretreatment And Drying Methods, Ouyang Mengyun, Wang Yan, Luo Fenglian, Sun Ziqin, Cao Sheng
Food and Machinery
Starting from two important processes of fruit and vegetable drying, namely drying pretreatment and drying technologies, a comprehensive review of the research status of the effect of different pretreatment and drying methods on the Vitamin C content of dried fruit and vegetable products was reviewed.
Optimization On Preparation Of Cross-Linked Inulin By Response Surface Analysis And Its Physic Ochemical Properties,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Optimization On Preparation Of Cross-Linked Inulin By Response Surface Analysis And Its Physic Ochemical Properties, Ma Xiaohan, Liu Xiong, Deng Jing, Zhao Dan, Tian Junqing, Zhao Tiantian
Food and Machinery
In order to find optimal conditions for the preparation of cross-linked inulin, the effects of inulin concentration, cross-linking agent dosage, pH, reaction temperature and reaction time on the degree of cross-linking were investigated by single factor experiment. The preparation conditions of the cross-linked inulin were optimized according to central-composite design principles and response surface analysis. The result showed that the concentration of inulin, cross-linking agent dosage, pH and reaction time had significant effects on cross-linking degree of cross-linked inulin. The optimal conditions were the concentration of inulin 4.63%, cross-linking agent dosage 12.04 g/100 g, pH 10.19 and reaction time 3.59 …
Changes Of Amygdalin Content And Its Correlation With The Bitterness In Apricot Kernels During The Bitterizing Processing,
2018
School of Food Engineering and Nutrition Sciences, Xi’an, Shaanxi 710119, China
Changes Of Amygdalin Content And Its Correlation With The Bitterness In Apricot Kernels During The Bitterizing Processing, Shi Fangfang, Wang Nana, Fan Xuehui, Zhang Qingan
Food and Machinery
The aim of this study was to investigate the relationship between bitterness and amygdalin content. Sensory evaluation was conducted with quinine as the standard to evaluate the debitterized apricot kernels (debitteriizng temperature 70 ℃, solid-to-liquid ratio 1∶12, debittering time 6 h), and a certain samples were taken every 30 minutes. Then the sensory evaluation was performed on each sample and the content of amygdalins in samples was determined by high performance liquid chromatography (HPLC). The results showed that the content of amygdalin in bitter apricot kernels was positively correlated with the bitterness by sensory evaluation. After debitterizing of 5 hours …
Improvement Of The Cut Tobacco Recovery Process Of S400 Machine,
2018
China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450001, China
Improvement Of The Cut Tobacco Recovery Process Of S400 Machine, Li Chenggang, Xu Kejing, Wang Aixia, Xu Ke, Zhang Tingting, Yuan Qishan
Food and Machinery
In order to improve the cut tobacco recovery efficiency of deposed cigarettes in its manufacturing department , the processing parameters of S400 tobacco recovery machine were optimized by using response surface methodology. The results indicated that belt conveyor speed, frequency of draught fan (I) and (II) were determined as the significant influencing factors for the tobacco recovery efficiency. The optimized parameters were improved as followed: belt conveyor frequency was 25 Hz; the draught fan (I) frequency was 53.4 Hz; the draught fan (II) frequency was 35 Hz. After improving, tobacco recovery efficiency was increased from 47.1% to 56.1%. Mereover no …
The Effect Of Destoning And Enzymatic Pretreatments On The Biofuel Production From Olive Cake,
2018
California Polytechnic State University, San Luis Obispo
The Effect Of Destoning And Enzymatic Pretreatments On The Biofuel Production From Olive Cake, Patrick Tai
Master's Theses
More than 16,000 tons of olive cake was produced in the United States in 2017. Olive cake is a by-product of olive oil extraction, which has limited animal feed potential, and poses an environmental threat when landfilled due to its high organic load and polyphenol content. This residue has potential for biofuel (bioethanol and biomethane) production because it is rich in polysaccharides such as pectin, hemicellulose, and cellulose. Yet, olive cake contains olive stones that can impede its conversion to biofuel. Therefore, two methods of destoning, centrifugation and screening by horizontal screw press, were first compared. Both methods removed an …
Structural Characteristics Of Millet Glutenin And Gliadin,
2018
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Structural Characteristics Of Millet Glutenin And Gliadin, Ji Zhongwei, Dai Tiantian, Mao Jian
Food and Machinery
Millet glutenin and gliadin was obtained by alkali extraction and acid precipitation and millet gliadin was distracted by ethanol. Then their structural characteristics were analyzed. SDS-PAGE electrophoresis results showed that the molecular weight of the millet gliadin was small, while millet glutenin was distributed from high molecular weight to low molecular weight. Furthermore, the XRD analysis showed that both the two kinds of proteins were amorphous structures. The secondary structure was measured by circular dichroism. Millet gliadin belonged to all alpha structure, and its order was better than that of millet alkali soluble protein. Moreover, by atomic force microscopy analysis, …
Effect Of Intermolecular Interaction On Gel Formation Of Preserved Egg Yolk,
2018
College of Food Science and Technology, South China Agricultural University, Guangzhou, Guangdong 510642, China; Livestock and Poultry Product Precision Processing and Safety Research Center, Guangzhou, Guangdong 510642, China
Effect Of Intermolecular Interaction On Gel Formation Of Preserved Egg Yolk, Ai Minmin, Tan Gting, Jiang Aimin, Yang Yijia, You Yuting
Food and Machinery
The preserved eggs were processed by immersion method. The effect of internal interactions on the formation of egg yolk gel during salting and ageing were determined by fluorescence spectrophotometer and FTIR et al. The sum of α-helical and β-turn of the secondary structure of the exterior egg yolk protein decreased by 54.71% under strong alkaline environment, with the surface hydrophobicity decreased significantly (P＜0.05), and the dramatic increase of ion bonds and disulfide bonds promoted the egg yolk proteins to form a gel. The sum of α-helical and β-turn of the secondary structure of the interior egg yolk protein increased by …
Isolation,Identification,Multilocus Sequence Typing Analysis And Antimicrobial Resistance Of Campylobacter Jejuni Isolated From Commercial Chicken In Northeast China,
2018
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Isolation,Identification,Multilocus Sequence Typing Analysis And Antimicrobial Resistance Of Campylobacter Jejuni Isolated From Commercial Chicken In Northeast China, Fei Peng, Zhao Shengjuan, Jiang Yichao, Jiang Yan, Liu Lili, Xiao Feng, Zhang Huiyun, Tang Haoguo, Kang Huaibin
Food and Machinery
In order to reveal the contamination, population characteristics and antimicrobial resistance of Campylobacter jejuni isolated from commercial chicken in Northeast China, 1 000 chicken samples were collected from the Northeast China. C. jejuni was isolated and identified.The genetic diversity of C. jejuni was analyzed by multilocus sequence typing (MLST). The antimicrobial resistance of C. jejuni to 8 antibiotics was detected by K-B AGAR diffusion method. The results indicated that 62 C. jejuni strains were isolated from 1 000 chicken samples with a contamination rate of 6.2%, and were divided into 14 sequence types (STs). Among them, ST1 and ST5 were …
Simultaneous Determination Of Three Prohibited Substances In Fragrance Compound Through Gas Chromatography-Mass Spectrometry,
2018
Infinitus﹝China﹞ Company Ltd., Guangzhou, Guangdong 510665, China
Simultaneous Determination Of Three Prohibited Substances In Fragrance Compound Through Gas Chromatography-Mass Spectrometry, Lu Zhi
Food and Machinery
In this study, a gas chromatography-mass spectrometry (GC/MS) method was established for the determination of geranyl nitrile, 2-pentyl-2-cyclopenten-1-one and phenyl cyanide in fragrance compound, and the method was also validated. The method had good linearity (>0.990 0) with the concentration from 0.000 5 mg/mL to 0.100 0 mg/mL and low limits of detection (LOD) (<0.005 μg/mL) for these three target compounds. And the recovery was from 90% to 116% with relative standard deviation (RSD) from 4.2% to 5.4% at quality control concentration. In a word, the method met the need of trace detection, which can be used to test geranyl nitrile, 2-pentyl-2-cyclopenten-1-one and phenyl cyanide in fragrance compound. When the GC-MS method was applied to detect these three components in different pepppermint fragrance samples, none of them was detected out.
Study On Microwave Drying Based On Temperature And Power Control,
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
Study On Microwave Drying Based On Temperature And Power Control, Luo Guiyi, Song Chunfang, Li Zhenfeng, Xu Wanxiu
Food and Machinery
Based on a microwave drying system，automatically and continuously regulating microwave power and temperature control, a drying model composed of three different temperature and power controls was used to investigate the potato chips. After analyzing the drying quality and energy consumption of the three drying models, a good microwave drying process for potato chips was found. The research showed that the microwave drying without temperature control was easy to overheat in the last drying stage and made the product burnt. However, the optimal temperature control effect and product quality could be obtained by combining the variable microwave power with the feedback …
The Research And Application Of Polynomial Fitting In Cam Curve Design Of Cap Screwing Machine,
2018
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China
The Research And Application Of Polynomial Fitting In Cam Curve Design Of Cap Screwing Machine, Wu Jia, He Xueming, He Kai, Zhang Rong
Food and Machinery
In view of the excessive local control conditions, the power of the cam curve designed by traditional polynomial interpolation method got too high to control, which was not conducive to the processing of capping machine cam. The global 5, 6 and 7 polynomial fitting methods were separately used to design the cam curve, so that it could control the power of the polynomial while satisfying the local control conditions. When the parameters of the cam curve got optimized, constructed the cam mechanism into a three-dimensional model and carried out the dynamic simulation analysis. After comparing to the kinematic and dynamic …
Analysis Of Pressure Fluctuation Characteristics Of The Flow Field In The Cycloid Rotor Oil Pump,
2018
Hunan Province Key Laboratory of Safety Design and Reliability Technology for Engineering Vehicle, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Analysis Of Pressure Fluctuation Characteristics Of The Flow Field In The Cycloid Rotor Oil Pump, Wang Wen, Li Wenke, He Shanghong, Liu Guangming
Food and Machinery
In order to investigate the characteristics of pressure fluctuation in cycloid rotor oil pump, based on RNG k-ε turbulence model and moving mesh, the transient flows for different operating conditions in cycloid rotor pump were investigated numerically and the computational results of flow and efficiency were obtained. The pressure fluctuation at different monitoring points were measured and analyzed in time and frequency domains. The results show that the pressure fluctuation of the flow field in the cycloid rotor oil pump is periodical obviously, the amplitude of pressure fluctuation is smaller in the oil inlet chamber and decreases gradually along the …
Application Of Regional Cultural Symbol Translation In Design Of Nianli Food Package In Western Guangdong,
2018
Guangdong Normal University, Guangzhou, Guangdong 510600, China
Application Of Regional Cultural Symbol Translation In Design Of Nianli Food Package In Western Guangdong, Yan Li, Jiang Leige
Food and Machinery
Yuexi Nianli food packages have demands of blessing culture, the diet culture and regional culture, through analyzing the history and culture, the specific form and the humanities spirit in local cultural, refined the culture symbol elements in west of Guangdong. With the help of regional cultural symbol of translation technique, took the concept of Yuexi Nianli’s packaging design system: expressing of advancing with The Times’ spirit of “simple modelling＋ingenious structure＋AR technology applications”; conveying of the low-key and pragmatic attitude of “local materials＋green processing technology”; transmitting of the hope of “auspicious patterns and lucky colors”, aimed to promote the inheritance and …
Effects Of Different Packaging Methods On Beef Quality During The Postmortem Aging,
2018
School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
Effects Of Different Packaging Methods On Beef Quality During The Postmortem Aging, Fu Qingquan, Zhang Wangang, Wang Haiou, Song Shangxin, Chen Shoujiang
Food and Machinery
Effects of air packaging and modified atmosphere packaging on the quality of fresh beef during postmortem aging was studied using vacuum packaging as control treatment. Six left side of longissimus dorsi muscles of yellow cattle were precooled at 4 ℃ for 24 h. After 24 h postmortem, beef samples (2.54 cm thick) were trimmed and mixed, and randomly divided into three groups. The beef samples were stored for 4 d, 7 d and 10 d in dark refrigeration house at 4 ℃ to mimic commercial storage conditions. At the end of each point, the meat color, tenderness, purge loss, centrifuge …
Quality Changes Of Salmon Fillet With Different Packagings During The Storage,
2018
College of Food and Biological Engineering, Xihua University, Chengdu, Sichuan 610039, China
Quality Changes Of Salmon Fillet With Different Packagings During The Storage, Shen Qiuxia, Li Mingyuan, Hu Yongzheng, Guo Jichuan, Wang Xiaojun, Lu Chaoting, Ji Li, Wen Xiaohui, Ding Wenwu
Food and Machinery
In order to explore the physico-chemical quality changes of vacuum packaging and nitrogen-filled packaging salmon fillet stored at 4 ℃ and 10 ℃, and some indicators were analyzed periodically, including the sensory evaluation, texture, pH value, and the values of TVB-N and TBA. Volatile components of salmon fillet with different treatments, detected by an electronic nose, were analyzed by loading analysis (LA) and principal component analysis (PCA). The results showed that the sensory scores, elasticity, resilience and chewiness values decreased gradually with the extension of storage time; TVB-N values and TBA values decreased gradually, while hardness values of fillet increased …
