The Purification Of Lignin From Linseed Meal And Its Protective Effect On Oxidative Plasmid Dna Damage,
2018
College of Science, Sichuan Agricultural Uniersity, Yaan, Sichuan 625014, China
The Purification Of Lignin From Linseed Meal And Its Protective Effect On Oxidative Plasmid Dna Damage, Zhang Yongchao, Zhang Li, Zhang Yunsong, Jiang Yuanyuan, Wu Yichao
Food and Machinery
Extracted lignan from flaxseed meal by reflux method. The crude extract was preliminary purified by D101 macroporous adsorption resins which was followed by semi-preparation HPLC separation. The semi-preparative HPLC conditions were as follows: column was Megres C18(30 mm×250 mm，10 μm), mobile phase was a mixture of acetonitrile(A)-0.1% phosphoric acid water solution(B), gradient elution,flow rate was 35 mL/min, wavelength was 280 nm, column temperature was 30 ℃ and injection volume was 2 mL. In the conditions, 98% purity flax lignans were obtained. Investigated the protecting activity of lignan against DNA damage that caused by UV photolysis and H2 …
The Effects Of Maca On Energy Metabolism In Sd Female Rats,
2018
Affiliated High School of Yunnan Agricultural University, Kunming, Yunnan 650200, China;College of Bioengineering, Chongqing University, Chongqing 400044, China
The Effects Of Maca On Energy Metabolism In Sd Female Rats, Zhu Yuzhu, Zhu Ping
Food and Machinery
Investigated the effect of different color Maca on energy metabolism of rats. 40 SD female rats were randomly assigned to 5 groups according to their body mass, which includes one control group and four experimental groups. Respectively, the four experimental groups were gavaged with 1% carboxymethylcellulose sodium suspension with 0.42 g/kg·BW black Maca, purple Maca, yellow Maca and white Maca powder daily; the control group was gavaged with 1% carboxymethylcellulose sodium solution without Maca powder daily. For 28 days, determinated content of blood glucose, glycogen, insulin and insulin-like growth factor 1 in serum, amino acid content in serum and liver. …
Optimization On Extraction Technology And Analysis Of Subunit Component Of Bamboo Bean Albumin,
2018
School of Biotechnology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China; School of Food Science and Engineering, Jilin Agriculture University, Changchun, Jilin 130118, China
Optimization On Extraction Technology And Analysis Of Subunit Component Of Bamboo Bean Albumin, Yao Haixia, Wang Juan, Wang Limei, Qi Bin
Food and Machinery
The osbrone classification method was used to extract bamboo bean albumin, the response surface method was designed to optimize the extraction technology, and its subunit component was analyzed. Design-Expert 8.05b software was used to establish mathematical models for the extraction process of bamboo bean albumin. The best extraction technology was obtained: stirring rate: 356 r/min, extraction temperature: 44 ℃, extraction time: 1.5 h, ratio of material to liquid: 111.20 (g/mL). Under this condition, the extraction rate is 27.56% (n=3), which had no obvious difference with the predicted value of 27.25%. In this case, the purity of bamboo bean albumin was …
Research Progress On Performance Optimization Of Impingement Quick-Freezing Equipment With Nozzle Structure,
2018
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; National
Research Progress On Performance Optimization Of Impingement Quick-Freezing Equipment With Nozzle Structure, Shu Zhitao, Xie Jing, Yang Dazhang
Food and Machinery
The equipment that impinges the object with high velocity airflow and freezes it quickly is called impingement quick-freezing equipment. The nozzle form of the equipment is one of the important factors to determine the flow field in the freezing zone, which affects the heat transfer characteristics between the object and the surrounding environment. Based on the nozzle structure of the impingement quick-freezing equipment, the influence of the inclined angle, arrangement and shape of the nozzle on the heat transfer characteristics of the flow field in the impingement quick-freezing equipment is discussed in this paper. Find that the nozzle-to-plate spacing（H/d）and the …
Effect Of Extrusion Processing Parameters On The Polyphenol Content And Expansion Ratio Of Summer And Autumn Green Tea,
2018
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230036, China; Anhui Agricultural Products Processing Engineering Laboratory, Anhui Agricultural University, Hefei, Anhui 230036, China
Effect Of Extrusion Processing Parameters On The Polyphenol Content And Expansion Ratio Of Summer And Autumn Green Tea, Wang Xiulan, Liang Jin, Zhang Yifang, Liu Zhengquan, Zhou Yibin
Food and Machinery
In this paper, the extruded summer and autumn green tea powder processed with a twin screw extruder, the effects of material moisture, barrel temperature and screw speed on the content of tea polyphenols in green tea powder was studied after extruding. Moreover, the leaching functional components and microstructure changes were also studied. The results showed that the moisture content of the material increased, and the content of tea polyphenols decreased first and then increased; increasing the barrel temperature could increase the leaching of tea polyphenols, while the high temperature would lead to the loss of tea polyphenols; increasing the screw …
Optimization On Starch Preperation From Broken Rice By Fractional Steps,
2018
Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
Optimization On Starch Preperation From Broken Rice By Fractional Steps, Zhu Shuilan, Liu Guangxian, Zhou Jingying, Fu Xiaoji, Feng Jianxiong
Food and Machinery
The broken rice starch was prepared from the rice processing by-products. By single factor tests and orthogonal experiments, taking the extracting rate and purity as the indexes, the rice starch was prepared by alkaline hydrolysis method of microwave-assisted with alkaline protease extraction. The optimum conditions were as followed: the ultrasonic time 25 min, enzyme content 5 mg/g, enzyme hydrolysis time 2 h, enzyme hydrolysis temperature 45 ℃, ratio of solid to liquid 14 (g/mL). Under the conditions, starch extraction yield reached 98.56%, and the purity was 99.13%.
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages, Xu Ke, Zeng Fankun, Yuan Mei, Luo Jingwen
Food and Machinery
The dynamic changes of the main active components in purple potato leaves were studied. The optimal sampling period was determined, and the content of main active components in purple potato leaves, sweet potato leaves and purple potato tuber were compared. The content of total polyphenols, flavonoids and anthocyanins were determined by ultraviolet spectrophotometer, and chlorogenic acid and rutin were determined by HPLC. The results showed that the dynamic characteristics of active components in different varieties of purple sweet potato leaves showed a similar trend, but the content were not exactly consistent in different sampling time, and the content of active …
Effect Of Heat Transfer Characteristics Of Cookware On The Control Of Chinese Cooking Operation,
2018
College of Liquor and Food, Guizhou University, Guiyang, Guizhou 550025, China
Effect Of Heat Transfer Characteristics Of Cookware On The Control Of Chinese Cooking Operation, Peng Jing, Deng Li, Wang Lei, He Congying, Yu Bingyan, Lin Jin, Cui Jie
Food and Machinery
To obtain the regularity between the heat transfer characteristics of wok and the control of Chinese cooking operation and establish a Chinese wok performance evaluation method, three kinds of Chinese woks were selected to study the influence of the thermal resistance coefficient on the maturation time and the initial scorching time of pork tenderloin at different preheating temperature and mixing frequency. The results showed that the quality characteristics of pork tenderloin, such as color, moisture content and shear force, were obviously changed when it was fry to matured and scorched, and the color could be used as an intuitive judgment …
Study On The Extraction Technology, Physicochemical Properties And Bioactivity Of The Polysaccharide Form Radix Glehniae,
2018
College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
Study On The Extraction Technology, Physicochemical Properties And Bioactivity Of The Polysaccharide Form Radix Glehniae, Jing Yongshuai, Su Lei, Han Yu, Zhang Danshen, Zhang Ruijuan, Wu Lanfang, Zheng Yuguang, Qin Xuan
Food and Machinery
Response surface methodology based on single-factor experiment was applied to optimize the extraction conditions of polysaccharide. As a result, the optimum extraction conditions were extraction temperature 65 ℃, ultrasonic time 22 min, liquid to material ratio of 221 （mL/g）. Under the control of such conditions, the extraction rate of polysaccharide from Radix Glehniae was 12.13%. The polysaccharide from Radix Glehniae had typical characteristics of polysaccharides, containing 90.4% of the total sugar and 1.22% protein, and the thermal degradation temperature was 300.32 ℃. The scavenging abilities of DPPH free radicals (IC50=1.99 mg/mL), OH free radicals (IC50=1.71 mg/mL) …
Study On Heat-Not-Burn Reconstituted Tobacco Prepared By Different Process,
2018
China Tobacco Hubei Industrial Co., Ltd., Wuhan, Hubei 430040, China;Hubei Xinye Reconstituted Tobacco Development Co., Ltd., Wuhan, Hubei 430050, China;Applied Technology Research of Reconstituted Tobacco Hubei Province Key Laboratory, Wuhan, Hubei 43004
Study On Heat-Not-Burn Reconstituted Tobacco Prepared By Different Process, Liu Daan, Li Pengfei, Liu Bing, Luo Chenghao, Liu Huachen, Chen Sheng, Han Peng, Yao Jianwu, Liu Xiongbin
Food and Machinery
Heat-not-burn tobacco product, a novel tobacco product with low harmful substances deliveries, is developing rapidly under current severe tobacco control policies. To better understand the characteristics of heat-not-burn reconstituted tobacco（HnB Recon）, 3 different kinds of HnB Recon were collected, including papermaking process(PP), rolling process(RP), and slurry process(SP) HnB Recon, and studied systematically in microstructural, fiber shape, strength tensile, chemical constituents, smoke constituents and sensory quality. Results, the microstructure of PP HnB Recon which completely different from RP HnB Recon and SP HnB Recon, was a network consisted of different fibers twisted randomly, while the microstructure of RP HnB Recon and …
Isolation And Identification Of Antagonistic Bacteria Aganist Vibrio Parahaemolyticus And Its Characteristics Of Antibacterial Substances,
2018
College of Food Science and Technology in Shanghai Ocean University, Shanghai 201306, China
Isolation And Identification Of Antagonistic Bacteria Aganist Vibrio Parahaemolyticus And Its Characteristics Of Antibacterial Substances, Hao Yanli, Wang Liping, Huang Yuliang, Xue Meicui, Cui Yunyun, Zhao Yong, Li Li, Wang Zhengquan
Food and Machinery
In order to screen a probiotic strain against foodborne pathogens and aquatic pathogens, the main zoonotic pathogenic bacteria of mariculture Vibrio parahaemolyticus ATCC17802 was used as indicator bacterium. The target probiotics was screened using the spot-on-lawn method and rescreened by the agar diffusion method, and the diameter of inhibition zone of antibacterial substances reached (17.16±0.28) mm. Through the combination of morphology and 16S rDNA sequence analysis, strain H19 was identified as Bacillus subtilis (GenBank accession number: MG383451). Antimicrobial spectrum of B. subtilis H19 was tested, meanwhile the physical and chemical properties of antimicrobial substances produced by H19 was studied. The …
Measurement Of Grain Physical Properties Based On Multi-Dimensional Unsteady Thermal Conduction Product Method,
2018
College of Mechanical Engineering, Anhui University of Science and Technology, Huainan, Anhui 232001, China;Mining Engineering Postdoctoral Researchers Flow Station, Huainan, Anhui 232001, China
Measurement Of Grain Physical Properties Based On Multi-Dimensional Unsteady Thermal Conduction Product Method, Chen Qinghua, Su Guoyong, Sun Meihua, Jiang Kuosheng, Liu Ping
Food and Machinery
Formed constant temperature boundary with constant temperature bath and combined with the brass short cylindrical sample box, the formation of multi-dimensional heat flow is guaranteed in the test sample. The unsteady thermal conductivity multiplication method and parameter estimation method were used to calculate the thermal conductivity and specific heat capacity of grain. At the same time, considering the effect of opening holes on the thermostat, and increasing the difficulty of experimental operation, the ZigBee wireless data acquisition module is used for signal acquisition and transmission. By analyzing the thermophysical parameter sensitivity analysis of corn and paddy, the sensitivity coefficient of …
Analysis Of Chemical Ingredients Changes And Aroma Compounds In Brewing Process Of Mulberry Wine,
2018
School of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, China; The Key Sericultual Laboratory, Ankang, Shaanxi 725000, China
Analysis Of Chemical Ingredients Changes And Aroma Compounds In Brewing Process Of Mulberry Wine, Yang Fang, Liu Tie, Liu Yan, Wang Sha, Wang Danhong
Food and Machinery
To analyse the variation of reducing sugar, total acid, total flavonoids, ethanol content and aroma compounds in brewing process of mulberry wine. The fermentation processes were: fermentation temperature of 15.3 ℃, inoculation quantity of 8.00 g/L, sucrose content of 12.80 g/100 g, total fermentation time 24 days, and sampling every 3 days to determine reducing sugar, total acid, total flavonoids, and ethanol content of mulberry wine. The aroma components were determined by gas chromatography-mass spectrometry. Results: The reducing sugar in mulberry wine decreased quickly at the first nine days and levelled off. The total acid content were steady between 5~6 …
Effect Of Cooking Methods On The Quality And Nutritive Contents Of Pork,
2018
College of Animal Science, Southwest University, Chongqing 402460, China
Effect Of Cooking Methods On The Quality And Nutritive Contents Of Pork, Zhang Jie, He Hang, Xiong Zibiao
Food and Machinery
The effects were andyzed, including different various methods (steaming, boiling, frying and baking) on meat quality, routine nutrient composition, amino acid and fatty acid content of pork. The results showed that the pH value and water content after cooking were significantly lower than those of fresh control (P＜0.05), while, the hardness, elasticity, adhesion, ash, crude protein and PUFA content were significantly increased (P＜0.05). The cooking loss rate of frying and microwave was significantly higher than that of steaming, boiling and baking (P＜0.05). The ash content of boiling have no significant change (P＞0.05), while the other cooking methods were significantly increased …
Aptamer-Based Colorimetric Detection Of Cd2+,
2018
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Aptamer-Based Colorimetric Detection Of Cd2+, Zhao Xu, Wu Shijia, Yue Lin, Wang Zhouping
Food and Machinery
In this study, we presented a simple, rapid and sensitive colorimetric assay for the detection of cadmium (Cd) based on enzyme-linked oligonucleotides. The specific binding of aptamer to Cd2+ led to the decrease of horseradish peroxidase(HRP) on the microtiter plate, since HRP could not be bind onto through the hybridization of the aptamer and complementary DNA strand. It resulted in the change of characteristic peaks at 450 nm, helping to quantitatively detect Cd2+. Under the optimal conditions, the detection limit could be as low as 0.05 ng/mL, and the linear response for Cd2+ in a concentration …
Mining Of Serotype Specific Genes And Establishment Of A Pcr For Detection Salmonella Enterica Serovar Heidelberg,
2018
Anhui Science and Technology University, Chuzhou, Anhui 233100, China
Mining Of Serotype Specific Genes And Establishment Of A Pcr For Detection Salmonella Enterica Serovar Heidelberg, Zhai Ligong, Guo Yuanxin, Wang Junying, Wang Beibei
Food and Machinery
Salmonella enterica serovar Heidelberg,（SH）is pathogenic serotypes within Salmonella. Using BLAST and PCR validation for all CDSs of SH, four serovar-specific genes were identified including SeHA_C2639, SeHA_C2640, SeHA_C3259 and SeHA_C3258. A PCR protocol was developed by pHAm8 (350 bp) of SH-specific primer and 139-141 (284 bp) of Salmonella-specific primer and evaluated for the detection of SH. The result showed that the 55 strains of serotype of Salmonella and other common foodborne pathogens proved that the PCR assay had very good specificity for the detection of SH. The detection limit was 6.1 × 102 CFU/mL in pure culture. It was shown …
Study On The Wet Preparation Of Lotus Leaf Powder And Its Grinding Kinetics In The Stirred Media Mill,
2018
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
Study On The Wet Preparation Of Lotus Leaf Powder And Its Grinding Kinetics In The Stirred Media Mill, Yu Jianfeng, Zhao Jiang, Lou Qi, Liang Jie, Wang Li
Food and Machinery
The stirring medium mill was employed to prepare lotus leaf powder. The Variation of particle size of lotus leaf powder within 30 min at different stirring speeds were investigated. The grinding kinetics of the lotus leaf powder was studied using the analytical model of the crushing process. The grinding chamber shear rate distribution and the average collision energy of the grinding media were analyzed at different stirring speeds coupling CFD-DEM method. The results showed that the grinding rate of the lotus leaf powder increased with the increase of the stirring speeds in the range of 500～3 000 r/min. The fluid …
A Research On Uniform Motion Of Sliding Block In Slider-Crank Mechanism,
2018
School of Automotive and Mechanical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
A Research On Uniform Motion Of Sliding Block In Slider-Crank Mechanism, Li Haoxuan, He Hengjian, Liu Haonan, Li Yuelin
Food and Machinery
A variable crank length device with cam slot was added to the slide mechanism for achieving the uniform motion of the slider in the working stroke. The kinematics and dynamics analysis of this mechanism was carried out by using complex vector method and dynamic statics theory. Finally, the motion module of SolidWorks was used for the Motion analysis of this mechanism, and the motion characteristics and dynamic characteristics of the mechanism were obtained. The results showed that it was feasible to achieve uniform motion of slider in variable length crank slider mechanism.
Design And Experiment Of Camellia Oleifera Fruit-Stalk Separation Force Measuring Device,
2018
College of Engineering, Anhui Agricultural University, Hefei, Anhui 230036, China
Design And Experiment Of Camellia Oleifera Fruit-Stalk Separation Force Measuring Device, Xie Chengjian, Cao Chengmao, Wu Jiasheng, Wu Delin
Food and Machinery
In this study, a set of real-time measuring device was designed based on LabVIEW virtual instrument technology to measure the fruit removal force, acquiring the signal of force, storing and displaying real-time data and etc. Wanshu 1, Changlin 1 and Dabieshan 1 were selected as experimental subjects. The diameter of the stalk and the geometric mean diameter and the degree of the ripeness of Camellia oleifera fruit were used as the experimental factors to design the orthogonal test. The fruit removal force of C. oleifera at different levels in three test factors was determined, and analyses about the relevant testing …
Research On Food Packaging Design Based On Multidimensional Constraints,
2018
The College of Design and Art, Shaanxi University of Science & Technology, Xi’an, Shaanxi 710021, China
Research On Food Packaging Design Based On Multidimensional Constraints, He Xuemei, Cao Tinglei, Lu Danqiong
Food and Machinery
Through analysis and research, this paper proposed a multidimensional constraint design model for food packaging, and clarified its advantages to the traditional packaging design. The model was built from the three dimensions of demand constraints, goal constraints, and resource constraints. Through the researches of user requirements, market requirements, first party requirements, resource limitations, etc., the corresponding design mapping domains under the relevant constraints were obtained, to clarify the elements of food packaging design, color, graphics, specifications, style, culture, and completed the design ultimately. The feasibility of the method and the model was verified by the actual case of the Qian …
