Effect Of Different Tipping Glue And Tipping Paper On The Permeability Of Glue,
2018
Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Effect Of Different Tipping Glue And Tipping Paper On The Permeability Of Glue, Zhang Jing, Ma Xiaowei, Feng Xin, Qu Guofu, Wang Dongfei, Wang Jianmin
Food and Machinery
In order to evaluate the effect of glue penetration on cigarette filter ventilation rate, and provide the basis for tipping glue and tipping paper selection, using the PVC rectangular pore pressure plate control the area of the original coating area, calculate the penetration area of coloring glue using pixel method, estsblished a method to measure the natural permeability of the tipping glue, and the natural permeability of 2 kinds of tipping glue on 12 kinds of tipping paper was measured and analyzed. The results showed that: ① the natural permeability of 2 kinds of tipping glue on 12 kinds of …
Research On Experiential Food Package Design From The Perspective Of Body Perception,
2018
School of Architecture and Art Central South University, Changsha, Hunan 410083, China; School of Art and Design Changsha University of Science & Technology, Changsha, Hunan 410114, China
Research On Experiential Food Package Design From The Perspective Of Body Perception, Tang Xinxing, Sun Xiangming, Gu Xiaofeng
Food and Machinery
Analyzed the neglects of body perception on current food package design, emphasized the significance of the research on experiential food package design and through practical examples explained the five types of experiential food package, which are sensory package, sustainable package, interesting package, situational package and emotional package.
Design Of Hickory Nuts Shell And Kernel Sorting System Based On Fuzzy Clustering Algorithm,
2018
College of Engineering, Anhui Agricultural University, Hefei, Anhui 230036, China
Design Of Hickory Nuts Shell And Kernel Sorting System Based On Fuzzy Clustering Algorithm, Wang Tianyu, Cao Chengmao, Xie Chengjian, Li Zheng
Food and Machinery
In order to solve the problem of hickory nuts’ material mixing which was difficult to screen after breaking the shells, an image processing algorithm for hickory nuts color and texture selection was proposed based on fuzzy c-means clustering algorithm. The program with user interface for the separation of hickory nuts’ shells and kernels was developed on the Labview software platform. By extracting the characteristic data the hickory nuts with separation substances value of hue, saturation, value, angular second moment, entropy, inverse different moment and correlation, building a sample set of characteristic data, optimal data subset is preferred in accordance with …
Study On Quality Change And Shelf Life Of Guangdong Style Salt Baked Chicken Storaged In 4 ℃,
2018
South China Agricultural University Food College, Guangzhou, Guangdong 510642 China
Study On Quality Change And Shelf Life Of Guangdong Style Salt Baked Chicken Storaged In 4 ℃, Zhou Ledan, Ai Minmin, Ling Ziting, Zhang Ying, Li Hengyong, Xie Yongbiao, Liu Cong, Pan Shanshan, Jiang Aimin
Food and Machinery
The quality change and shelf life of Guangdong packaged salted chicken were studied, which was storaged in 4 ℃. Results: Ssensory score decreased significantly in the 15th, 18th and 21th days (P<0.05), while, it exceeded acceptance in the 18th day, with the brightness L* value and yellowing a* value decreasing significantly (P<0.05); pH increased first and then decreased (P>0.05). The difference was not significant, volatile salt nitrogen and acid value were all increasing, and the variation of volatile salt nitrogen and nitrogen in chicken skin was significantly different (P<0.05), in the 18th day, the volatile salt based nitrogen in the chicken was 15 mg/100 g and the chicken acid value was significantly different in the 15th, 18th and 21th days (P<0.05); the shear force decreased significantly (P<0.05), while the hardness, chewiness and the tensile strength of chicken skin increased significantly (P<0.05); the total number of Escherichia coli and colonies were not beyond the limit of going abroad, and Salmonella was not detected. Therefore, the quality of cantonese style salt baked chicken with vacuum packaging decreased with the prolongation of storage time at 4 degree storage, suggesting that the longest storage period less than 15 days.
Quality Changes And Shelf Life Of Ready-To-Eat Penaeus Vannamei Stored In Ambient Temperature,
2018
East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
Quality Changes And Shelf Life Of Ready-To-Eat Penaeus Vannamei Stored In Ambient Temperature, Guo Quanyou, Wang Xiaojin, Jiang Chaojun
Food and Machinery
The shelf life and survival bacterial species of ready-to-eat Penaeus vannamei during ambient temperature storage were studied. The quality changes and shelf life were observed by the sensory, physico-chemical, microbiological evaluation and electronic nose analysis, the bacteria species were identified by 16S rRNA sequencing. The results showed that initial sensory quality, physical and chemical indicators was pretty good. In the first 4 months, the water content, water activity, pH, sanility and color (red degree and yellow degree) had no significant differences, and then, the water content and Aw decreased, but pH and sanility increased, while the red degree and yellow …
Optimization Of Steam Explosion Pretreatment For Polysaccharides Extraction From Achyranthes Bidentata Radix And Of Its Antioxidant Activity Evaluation,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization Of Steam Explosion Pretreatment For Polysaccharides Extraction From Achyranthes Bidentata Radix And Of Its Antioxidant Activity Evaluation, Yi Junpeng, Wang Sai, Li Xin, Yang Yahuang, Zhao Pengcheng, Zhu Wenxue
Food and Machinery
Extraction yield of polysaccharides from Achyranthes bidentata Radix (AbR) was increased by steam explosion pretreatment. Based on the results of single-factor experiments, the response surface methodology was employed to further optimize the steam explosion pretreatment conditions. The effect of steam explosion pretreatment on the DPPH radical scavenging activity and O2- radical scavenging activity of Achyranthes bidentata Polysaccharides (AbPS) was evaluated. The optimum conditions was determined as follows: the water/AbR ratio 11%, steam explosion pressure, 1.6 MPa; residence time 63 s. After pretreatment under the optimum conditions, the extraction yield of polysaccharides from AbR was found to be 11.88%, which …
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity,
2018
Technology Center, China Tobacco Guangdong Industrial Co., Ltd., Guangzhou, Guangdong 510385, China
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity, Li Dan, Cao Yong, Wang Hua, Feng Yunzi, Wu Jinming, Zhao Mouming
Food and Machinery
In this study, Maojian, crushed black tea and zymic Pu'er tea were chosen as representative of non-fermented, fully-fermented and post-fermented tea, respectively. The composition profiles of ethanol/water extracts were compared, and the antioxidant activities in vitro were detected by oxygen radical absorbance capacity (ORAC) and DPPH assay. In order to confirm the contribution of each key functional contributors, recombination model of antioxidant compounds in tea have been built and studied. The results showed that ethanol extracts contained higher contents of tea polyphenol, caffeine and prolamin, and higher antioxidant activities detected by ORAC and DPPH assay, while higher amounts of tea …
Processing Of Water-Soluble Reducing Sugar From Extracted Green Tea Residue By Different Degradation Methods,
2018
Key Lab of Tea Science of Ministry of Education, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China
Processing Of Water-Soluble Reducing Sugar From Extracted Green Tea Residue By Different Degradation Methods, Kong Yingying, Liu An, Xu Wei, Zhang Tuo, Gong Zhihua, Xiao Wenjun
Food and Machinery
In order to further develop and utilize the polysaccharides in tea residue, taking tea residue after green tea water extraction as raw material, and the yield of water-soluble reducing sugar was taken as the index, the effects of irradiation degradation + alkali degradation + acid degradation on green tea residue preparation of water-soluble reducing sugars were discussed on the basis of optimization of radiation degradation, alkali degradation and acid degradation for preparation of water-soluble reducing sugars. Results: The best degradation rate of irradiation was 1 200 kGy with a yield of 4.13%. The best combination of alkali degradation was 0.05 …
Optimization On Preparation Of Osmanthus Extracts By Enzymes Treatment,
2018
College of Tea and Food Science and Technology, Jiangsu Polytechnic College of Agriculture and Forestry, Jurong, Jiangsu 212400, China
Optimization On Preparation Of Osmanthus Extracts By Enzymes Treatment, Zhang Xuesong, Pei Jianjun, Zhao Linguo, Tang Feng, Fang Xianying
Food and Machinery
To improve the yield and quality of Osmanthus extracts, several techniques were applied including the enzymatic hydrolysis by β-glucosidase and pectinase complex along with petroleum ether extraction and GC-MS analysis. The enzymatic hydrolysis process was optimized usingresponse surface methodology, and a reliable multiple quadratic regression model was established. The results showed that the best levels of the factors were as followed: pH 4.7, time 2.6 h, temperature 46 ℃, ratio of material to liquid 19.81 (mL/g), and the amount of enzyme complex 54.4 IU/g with 48.1% β-glucosidase activity, which was confirmed by experiments with an extraction yield of 3.32%, an …
Research Progress Of Extraction, Chemical Composition And Function Of Hemp Seed Oil,
2018
Infinitus ﹝China﹞ Co., Ltd., Guangzhou, Guangdong 510663, China
Research Progress Of Extraction, Chemical Composition And Function Of Hemp Seed Oil, Chen Zehua, Chen Tong, Li Wei, Liu Fei, Du Jie, Feng Konglong, Cao Yong
Food and Machinery
Hemp seed oil has a good application prospects in function of hypolipidemic, anti-oxidation and anti-aging which can meet the needs of people's diet health. This review summarized different extraction methods and chemical components of Hemp oil, and the research on biological activity, looking forward to the development prospects of Hemp oil and providing the basis for its development and utilization.
Optimization Of The Preparation Process Of Hydroxyl Radicals Based On Impinging Stream-Jet Cavitation Effect,
2018
Biological and Chemical Engineering College, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Sugar Resource Green Processing Key Laboratory, Liuzhou, Guangxi 545006, China; Guangxi Sugar Processing Key Laboratory of C
Optimization Of The Preparation Process Of Hydroxyl Radicals Based On Impinging Stream-Jet Cavitation Effect, Ren Xiaomin, Huang Yongchun, Yang Feng, Huang Chengdu
Food and Machinery
In order to study the free radical yield variation law of impinging stream-jet cavitation effects and its influence factors, and to better apply in the field of food processing, the impinging stream-jet cavitation was used to be compared with single impinging stream and single jet cavitation respctively. The effects of upstream pressure, solution temperature, cavitation time and other factors on the yield of hydroxyl radicals (·OH) were investigated. The interaction between factors and their optimum conditions were analyzed by response surface analysis. The experimental results showed that ·OH yield increased first and then decreased with the increase of the pressure …
Screening And Identification Of Special Yeast For Kiwi Wine,
2018
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Screening And Identification Of Special Yeast For Kiwi Wine, Jiang Cheng, Wei Miaohong, Liu Lu, Zhao Yaqin, Zhao Jianglin, Hou Xiaoyan, Chen Anjun
Food and Machinery
In order to screen raw and low-yield methanol kiwifruit yeast and provide special strains resources to the kiwifruit wine production. Strains were identified by colony morphology and 18S rDNA sequencing to determine the species relationship of the three strains of yeast. The fermentation capacity, alcohol and sulfur dioxide tolerance were evaluated. Additionally, the three strains were used for kiwifruit wine fermentation, and the physicochemical properties, methanol content and volatile flavor compounds of the product were determined. The three strains were identified as Pichia guilliermondii by molecular biology. Among them, Q3 had the strongest fermentation capacity, it could tolerate 16% of …
Study On The Improvement Of Alum-Free Potato Vermicelli,
2018
Zhengzhou Institute of Technology, Zhengzhou, Henan 450044, China
Study On The Improvement Of Alum-Free Potato Vermicelli, Cheng Liying, Ren Hongtao, Wang Huirong, Huang Lili
Food and Machinery
The experiment used potato starch as raw material to make vermicelli. The effects were studied by Orthogonal test regression analysis, including xanthan gum, konjac powder, locust gum, sucrose ester and compound phosphate to the potato starch. The effect of several additives on the quality of potato vermicelli texture was researched. The best best improver of alum-free potato vermicelli formular as followed: xanthan gum 0.125%, konjac power 0.250%, acacia gum 0.300%, sucrose ester 0.025% and compound phosphate 0.050%. Under this condition, the texture properties of vermicelli is the best.
Effect Of Ultrasounds Ynergistic Glycosylation On The Sensitization And The Structure Of Egg White Powder,
2018
State Key Laboratory of Food Science and Technology of Nanchang University, Nanchang, Jiangxi 330047, China
Effect Of Ultrasounds Ynergistic Glycosylation On The Sensitization And The Structure Of Egg White Powder, Song Qidong, Tu Zongcai, Wang Hui, Yang Wenhua, Liu Guangxian, Lu Jianwei
Food and Machinery
The commercially available egg white powder was taken as the research object. The effects of ultrasound synergistic glycosylation on protein structure and sensitization were studied by electrophoresis, ultraviolet spectrum, fluorescence spectroscopy and ELISA. The results showed that ultrasound combined with glycosylation could reduce the sensitization of egg white powder significantly, and the reduce of hypersensitivity level was the largest when the ultrasound intensity was around 15 min and 600 W. This change was closely related to its structure, and the egg white protein molecular weight increased significantly after combined treatment. Moreover, the three stages of structure change significantly resulted in …
Expression Of Bacillus Acidopullulyticus Pullulanase In Escherichia Coli And Its Optimization Of Fermentation,
2018
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Biotechnology, Key Laboratory of Industrial Biotechnology, by the Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; Joi
Expression Of Bacillus Acidopullulyticus Pullulanase In Escherichia Coli And Its Optimization Of Fermentation, Yang Xianghui, Chen Sheng, Wu Jing
Food and Machinery
To increase expression and extracellular secretion of pullulanase of the recombinant strain E.coli BL21(DE3)/pET20b(+)-BapulA at 3 L fermentor level. Expression of recombinant pullulanase in E. coli and further optimization of fermentation at the 3 L fermenter Firstly. The effects were investigaged, including the fermentation temperature, pH, IPTG concentration, induction time and glycine concentration on the expression of recombinant pullulanase. The optimum fermentation conditions were showed as followed: the growth temperature and pH of the pre-induction cells were 30 ℃ and 7.0, respectively. When the cell density reached 50 OD600, the fermentation temperature was shifted to 25 ℃, and …
Differences Of The Properties In Three Kinds Of Zanba Powder By Layered Grinding And Its Correlation Analysis,
2018
College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China; Beijing Laboratory of Food Quality and Safety, Beijing 102206, China
Differences Of The Properties In Three Kinds Of Zanba Powder By Layered Grinding And Its Correlation Analysis, Ma Jie, Zhou Yang, Chen Luyao, Peng Xiyu, Lu Ying, Guo Shuntang
Food and Machinery
With three different varieties of highland barley (Zangqing 320, Zangqing 2000, Goumang) as raw material, investigated the β-glucan content, pasting properties and aroma characteristics of cooked highland barley (Zanba) obtained from layered milling method. The results showed that, from outer to inner layer (Zanba powderⅠ～Ⅵ), the samples were exhibited with increasing β-glucan content, as well as improved initial and final viscosity values for the three highland barleys. Furthermore, the total peak area and the flavor in gas chromatography showed a decreasing tendency, which indicated the flavor characteristics of outer layer Zanba powder were better than that of the inner layer …
Preparation Of Crosslinked Welan Gum And Its Properties,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation Of Crosslinked Welan Gum And Its Properties, Chen Qianwen, Tong Qunyi
Food and Machinery
The cross-link modification of welan gum was studied by single factor experiment with epoxychloropropane (EPC) as cross-linking agent. The best conditions for the preparation of cross-linked welan gum were EPC added amount was 12 μL/g, the reaction at the solution of pH 8, at 40 ℃ for 4 hours. The results showed that welan gum and crosslinked welan gum both had good acid and alkali resistance, but crosslinked welan gum had better viscoelasticity, salt tolerance than welan gum. After high temperature treatment, crosslinked welan gum got better temperature resistance. Then scanning electron microscopy proved that the cross-linking strengthened the network …
Study On Correlation Between Organizational Structure And Puncturing Texture Of Jujube,
2018
School of Food Science and Pharmacy, Xinjiang Agriculture University, Urumqi, Xinjiang 830052, China
Study On Correlation Between Organizational Structure And Puncturing Texture Of Jujube, Chen Kai, Zhou Tong, Xu Mingqiang, Fu Bing, Ma Xin, Li Huanrong
Food and Machinery
In order to analyze the correlation of the organizational structure and texture properties of fresh jujube fruits in Xinjiang,the three cultivars were studied as follows: Jun jujube, Hui jujube and Hami jujube. The results showed that the charateristics of Hui jujube, such as thickness of cuticle（6.34 μm）, epidermis thickness（36.41 μm）, epidermal cells（118.21 μm2）, near epidermis cavity（9 160.98 μm2）, near epidermal cells（892.71 μm2） and central cells（2 766.68 μm2） were smaller than that of Jun jujube and Hami jujube, there were significant differences in organizational structure except epidermal cells among the cultivars. While, skin …
Yield And Quality Of The Sprouts From Different Safflower Varieties (Lines),
2018
Agronomy College, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
Yield And Quality Of The Sprouts From Different Safflower Varieties (Lines), Zhu Xiaoqing, Du Weiwei, Wang Qing, Hou Kai, Xiao Renfeng, Wu Wei
Food and Machinery
This paper is aimed at studying the relationship between the safflower seeds with different linoleic acid content and its sprouts quality, to provide reference for the scientific production of safflower sprouts. The yield and quality of the safflower sprouts from 8 varieties (lines) with different linoleic acid content were analyzed and compared. The results showed linoleic acid content of PI305192 in seeds was the highest.The hypocotyl length and edible fresh weight of PI305192 sprouts were the highest, its edible fresh weight was significantly higher than that of other varieties (lines) except for PI544040.The contents of linoleic acid of Chuanhong No. …
Determination Of 6 Fluoroquinolones Residues In Aquatic Products By Solid Phase Extraction And Ultra Performance Lquid Chromatography,
2018
College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laborator
Determination Of 6 Fluoroquinolones Residues In Aquatic Products By Solid Phase Extraction And Ultra Performance Lquid Chromatography, He Jiang, Li Xiaoyue, Qiu Yujie, Li Boen, Yang Pinhong
Food and Machinery
Based on solid phase extraction (SPE) and ultra high performance liquid chromatography (UPLC) technique, a method has been developed for the simultaneous detection and analysis of 6 fluoroquinolones residues in aquatic products. The optimized process and parameters of this method were as followed: treated aquatic products were extracted with phosphate buffer, the extracting solution were purified by SPE and concentrated by blowing nitrogen, and the residues were then dissolved in 0.2% formic acid solution for UPLC analysis; Chromatographic column BEH C18 (1.7 μm, 2.1 mm×50 mm) were applied, and citric acid (0.05 mol/L)-ammonium acetate (0.1 mol/L) buffer were used …
