Effect Of Different Packaging Materials And Modified Atmosphere On Preservation Of Mint,
2018
Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
Effect Of Different Packaging Materials And Modified Atmosphere On Preservation Of Mint, Chen Si, Chen Xiangning, Xu Li, Liu Huijun, Xu Na, Zhou Jing
Food and Machinery
In this research, high quality mints were used in the orthogonal test of different packaging materials, modified atmosphere and volume ratio. The mints of these groups were stored at low temperature (4 ℃) for 12 h. The variation of the sensory quality and the physical and chemical indexes of mints were studied during the storage period. The results showed that the loss rate and VC content of mints were inhibited significantly in group of packing with HDPE, MAP of 6% O29% CO285% N2 and having the volume ratio of 15 g. Mints in this group …
Identification Of Watermelon Varieties And Forecast For Sugar Content Of Watermelon Based On Vibration Characteristics,
2018
School of Mechanical Engineering of Jiangnan University, Wuxi, Jiangsu 214122, China
Identification Of Watermelon Varieties And Forecast For Sugar Content Of Watermelon Based On Vibration Characteristics, Zhuang Wei, Li Zhenfeng, Song Feihu, Li Jing, Wang Disong, Zhu Guanyu
Food and Machinery
In order to solve the problem of consumers misjudgment by hitting watermelon because of different watermelon varieties, a vibration detection system was built to get the frequency response functions of “Huang guan”, “Zaojia8424”, “Jng xin” and “Xisha” watermelon. Using the PNN neural network model achieved the identification of watermelon varieties, and the accuracy was more than 92%.At the same time,according to the relationship between the sugar content and the main resonant peak frequency, the prediction model of the sugar content of each variety of watermelon was established by stepwise multivariate linear regression analysis, and the coefficient were all above 0.86.The …
Effect Of Lemon Juice On The Post-Harvest Wulongzhuyao Jujube During Cold Storage,
2018
College of Resources and Environment, Southwest University, Chongqing 400715, China
Effect Of Lemon Juice On The Post-Harvest Wulongzhuyao Jujube During Cold Storage, Zhou Wenying, Liu Yamin, Liu Yumin, Guo Ni, Yan Yangyang
Food and Machinery
The preservation of lemon juice and the positive control of 1-MCP were used for Wulongzhuyao jujube fruits were stored at 4 ℃ for 40 d. Over the storage period, decay index, mass loss rate, ascorbic acid (VC), total soluble solids (TSS), malondialdehyde (MDA), superoxide dismutase (SOD), peroxidase (POD) were measured at 5 day intervals, and then the comprehensive evaluation on fresh-keeping effect was carried out by using principal component analysis. Results showed that both 1-MCP and lemon juice can prolong the shelf life of jujube, and can reduce decay rate, mass loss and the degree of cell membrane …
Effects Of Compound Ripening Agent With Ampelopsis Grossedentata On Color And Nutritional Quality Of Dried Day Lily,
2018
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Effects Of Compound Ripening Agent With Ampelopsis Grossedentata On Color And Nutritional Quality Of Dried Day Lily, Yang Dawei
Food and Machinery
The dried day lily had ugly appearance about color because that the green of day lily had not been faded completely. In order to fade the green and improve the color quality of dried day lily, the lily was soaked with complex ripening agent for some time, then sealed with PVC plastic bags and stored at certain temperature for a period of time before the lily was dried, subsequently, the change of color and nutrient content of day lily were determined and analyzed. The results showed that fading green completely and better nutritional quality was obtained if day lily was …
Antibacterial Activity And Mechanism Of Complex Preservative On Staphylococcus Saprophyticus,
2018
Zhejiang International Maritime College, Zhoushan, Zhejiang 316021, China
Antibacterial Activity And Mechanism Of Complex Preservative On Staphylococcus Saprophyticus, Zhu Yazhu, Lin Sensen
Food and Machinery
The antibacterial effects of complex preservative of sorbate, sodium diacetate and sodium erythorbate on Staphylococcus saprophyticus in shrimps were investigated in this study. To determine the minimum inhibitory concentration of compound preservative on tested strain by ELISA method (MIC), and determination of antimicrobial activity, bacterial growth curve, cell membrane integrity, alkaline phosphatase (AKP) levels and other indicators, combined with the observation of ultrastructure of bacteria, were used to evaluate the antibacterial influence of composite preservative on the S. saprophyticus. The results showed that the complex preservative can significantly reduce the growth rate of S. saprophyticus, its MIC is 109 μg/mL, …
Study On Preparation, Structure And Activity Of Soybean Protein Isolate Peptide-Se Complex,
2018
College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
Study On Preparation, Structure And Activity Of Soybean Protein Isolate Peptide-Se Complex, Zhang Xinyuan, Xu Liangzong, Wang Shaoyun
Food and Machinery
The enzymolysis technology for soybean protein isolate peptides (SPIP) and preparation technology of soybean protein isolate peptide-Se complex (SPIP-Se) were optimized. The structure properties of SPIP-Se were characterized by absorption spectrum and fluorescence spectrum, and its antioxidation was studied. Results showed that SPIP after enzymatic hydrolysis in temperature 50 ℃, with substrate concentration of 3%, and enzyme-substrate ratio of 5 g/100 g, and chelation at pH 10 in 2 h, for 78 ℃, the selenium binding capacity of SPIP reached 38.143 mg/g. The structural characterization demonstrated that SPIP-Se could cause fluorescence quenching showed higher antioxidant activity than SPIP.
In Vitro Scavenging Free Radical Activity Evaluation And Its Extraction Process Optimization Of Total Steroidal Saponins From Liriope Spicata Var. Prolifera,
2018
School of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang, Hubei 441053, China
In Vitro Scavenging Free Radical Activity Evaluation And Its Extraction Process Optimization Of Total Steroidal Saponins From Liriope Spicata Var. Prolifera, Yang Jiadi, Ke Wan, Ye Guodong, Pan Wanlian, Yu Bo, Yu Haizhong
Food and Machinery
The extraction process of total steroidal saponins was optimized by the response surface method and its in vitro radical scavenging activity was also evaluated by the methods of α-deoxyribose, pyrogallol autoxidation, DPPH and ABTS. The results showed that the content of total steroidal saponins would be the highest if the time, liquid-solid ratio and temperature of ultrasonic treatment was 0.5 h, 19.51.0 (mL/g) and 39.7 ℃, and the soxhlet extraction time was 3 h. At this point, the Liriopesides B could reach 0.073 8 mg/mL. In addition, the antioxidant activity test showed that steroidal saponins had some antioxidant activities, and …
Effects Of Methionine In Dietary On Hair Growth And Organ Indexes In Mice,
2018
Tongren Polytechnic College, Tongren, Guizhou 554300, China
Effects Of Methionine In Dietary On Hair Growth And Organ Indexes In Mice, Li Xiaofeng, Wang Xin, Yang Bing, Zhang Huaqi
Food and Machinery
The effects of methionine (Met) in dietary on hair growth and organs indexes were investigated. A total of 80 Kunming mice with a similar genetic background and weight were randomly divided into 0.12% (the control), 0.80%, 1.60%, and 2.40% Met treatments with five replicates per treatment, including two female and two male mice per treatment. The hair fibers, heart, liver, spleen, lungs, kidneys and thymus were collected in catagen and telogen, respectively. The results showed that hair diameters of mice were significantly decreased by adding 0.80%, 1.60% and 2.40% Met to diet (P＜0.05) in catagen and telogen. The length of …
Optimization Of Ethanol-Assisted Aqueous Enzymatic Extraction And Quality Analysis Of Peony Seed Oil,
2018
School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Optimization Of Ethanol-Assisted Aqueous Enzymatic Extraction And Quality Analysis Of Peony Seed Oil, Song Yuanyuan, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
Food and Machinery
Peony seed oil was obtained by ethanol-assisted aqueous enzymatic extraction after the acid-heat pretreatment on peony seeds. The microstructure of pretreated peony seeds was analyzed by confocal laser scanning microscope. The optimal conditions of this aqueous enzymatic extraction of peony seed oil through the optimization were: finely grounding 8 times (the particle size was 33.62 μm), solid-liquid ratio of 17 (g/mL), the α-amylase enzymolysis at 70 ℃ for 1 h, pH 5.5,dosage 2 mL/100 g·material), and the glucoamylase enzymolysis at 60 ℃ for 1 h, pH 4.5, dosage 3 mL/100 g·material), the ethanol solution extraction at 60 ℃ for 1 …
Research Progress On Immune-Informatics Methods For Predicting The Binding Ability Of Active Peptides To Mhc,
2018
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Research Progress On Immune-Informatics Methods For Predicting The Binding Ability Of Active Peptides To Mhc, Huang Lu, Wen Li, Xu Zhou, Chen Maolong, Cheng Yunhui
Food and Machinery
In this paper, the latest advances in immune-informatics methods for predicting the binding ability of active peptides to MHC are reviewed. The related tools and methods for predicting the binding of commonly used peptides to MHC molecules are introduced. The characteristics, research focuses, and difficulties of various methods are analyzed. Finding immune-active peptides provides a faster method.
Advances In Application Of Electrochemical Modified Electrode In The Fast Detection Of Heavy Metal,
2018
Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Advances In Application Of Electrochemical Modified Electrode In The Fast Detection Of Heavy Metal, Zhong Pingsheng, Tian Chunmei, Ren Jiali
Food and Machinery
The research status of graphene modified electrode in heavy metal detection was intensively reviewed in this paper and would provide a couple of references and directions for the future researches.
Progress Research On The Role Of Glycosyltransferases In The Formation Of Fruit Quality,
2018
School of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Progress Research On The Role Of Glycosyltransferases In The Formation Of Fruit Quality, Huang Lulu, Peng Litao, Ye Junli, Yang Shuzhen
Food and Machinery
This paper introduces the types of glycosyltransferases in fruit and their roles in the formation of color，flavor and texture, which will provide a reference for the application and further research of glycosyltransferase.
The Encapsulation Effect Of Four Composite Wall Materials On Lactobacillus Casei,
2018
College of Food Science, Sichuan Agriculture University, Yaan, Sichuan 625014, China
The Encapsulation Effect Of Four Composite Wall Materials On Lactobacillus Casei, Jing Xuelian, Zeng Yue, Yin Xiaoqin, Lan Xuyue, Li Huilin, Chen Shujuan
Food and Machinery
The survival of Lactobacillus casei was investigated through four kinds of composite wall materials by internal emulsification method followed in simulated gastric and intestinal juice. The results suggested that the microencapsulated L. casei was prepared by using 2% of alginate, with the ratio of alginate to whey protein content 11, the quality of oil to water volume 31, alginate to calcium carbonate content 31, and the maximum embedding rate of microcapsules was 87.50% with the global microcapsules. Taking gelatin and alginate as composite wall material, the minimum particle size of microcapsule was 89.88 μm. When soy protein isolates and alginate …
Microwave-Vacuum Drying Characteristics And Drying Process Of Chinese Chestnut,
2018
Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450008, China
Microwave-Vacuum Drying Characteristics And Drying Process Of Chinese Chestnut, Zhang Le, Zhao Shouhuan, Wang Zhaogai, Shi Guanying, Wang Xiaomin, Jiang Pengfei, Yang Hui, Wang Jihong
Food and Machinery
With the purpose of providing theoretical basis for further processing and utilization of Chinese chestnut, the microwave-vacuum drying characteristics and the optimum process parameters of chestnut were investigated. The effects of microwave intensity and chamber pressure on the mass and heat transfer in the drying process of chestnut were studied. The microwave power, pressure and drying time were optimized using Box-Behnken design and response surface methodology for achieving minimum moisture content and maximum whiteness value. The results showed that the microwave-vacuum drying process of chestnut slices was mainly divided into acceleration and deceleration stages, and the constant velocity phase was …
Research On Intermittent Microwave Drying Of Water Chestnut Starch,
2018
Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Water Chestnut Process Engineering Technology Research Center, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Talent Highland for Preservation and Deep Processing Research of Fruits and Vegetables, Hezhou, Guangxi 542899, China
Research On Intermittent Microwave Drying Of Water Chestnut Starch, Tang Xiaoxian, Tang Quan, Zhang Qiao, Liu Yan, Duan Zhenhua
Food and Machinery
The water chestnut starch were tested through intermittent microwave drying, and the effects of comprehensive quality were researched including water content, whiteness, acidity and iodine blue value of chestnut starch, optimized by orthogonal tests. The results showed that the optimum drying conditions for water chestnut starch intermittent microwave were microwave power 210 W, loading 1.47 kg/m2, heating for 14 min and intermittent time 0.75 min. Under the optimum conditions, after intermittent microwave drying, water content of water chestnut starch was 10.12%, the whiteness was 97.5%, and the acidity was 0.21 mL, iodine blue value was 17.90. At present, …
Effect Of Coagulants On Quality Properties Of Tofu Dish Jade-Like Dumpling,
2018
College of Bioengineering, Huainan Normal University, Huainan, Anhui 232038, China
Effect Of Coagulants On Quality Properties Of Tofu Dish Jade-Like Dumpling, Ye Tao, Ding Kaili, Chen Zhina, Yin Linlin, Wang Yun, Lu Jianfeng
Food and Machinery
To enrich the form of tofu deep-processing products, jade-like dumpling, a special traditional tofu dish, was prepared using tofu and minced pork as dumpling paper and stuffing respectively. The effects of different coagulants on quality parameters, including the texture, color, sensory characteristic, water holding capacity and nutritive compositions, of jade-like dumpling were compared. The results indicated that the optimal concentration of MgCl2, CaSO4 and GDL for jade-like dumpling was 2.5 g, 2.5 g and 2.0 g per 100 g dried soybeans, respectively. The water holding capacity of CaSO4-dumpling and GDL-dumpling had no significant difference (P＞0.05), …
Low-Carbon Design Of Food Packaging Based On Life Circle Concept Of Product,
2018
School of Packaging Design & Art, Hunan University of Technology, Zhuzhou, Hunan 412007, China
Low-Carbon Design Of Food Packaging Based On Life Circle Concept Of Product, Liu Zongming, Zhao Yuehao
Food and Machinery
Under the trend of low-carbon vision in the food package industry, an analyzed and completed method of low-carbon package based on life circle of product was introduced into food packages. During the study, a low-carbon concept was raised first, coupled with the life cycle vision, and a systematic low-carbon model was also put forward at the point of product, which is helpful in the later process of how to devise a total low-carbon procedure for food package. Finally, a environmental-friendly dishware package was adopted as a example to demonstrate the practicability and efficacy of both the specific concept and model …
Analysis Of Volatile Aroma Components Of Different Breeds Of Grape Distilled Spirits In Xinjiang By Hs-Spme/Gc-Ms,
2018
Soild-State Fermentation Resource Utilization Key Laboratory, Yibin University, Yibin, Sichuan 644000, China; College of Food Science and Pharmacy, Xinjiang Agriculturai University, Urmuqi, Xinjiang 830052, China
Analysis Of Volatile Aroma Components Of Different Breeds Of Grape Distilled Spirits In Xinjiang By Hs-Spme/Gc-Ms, Wang Liye, Huang Peng, Feng Ruizhang, Wu Yun, Song Yu
Food and Machinery
In order to understand the differences of volatile aroma components between distilled liquor obtained from different varieties of wine grapes in Xinjiang, the methods of headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectro-metry (GC-MS) were used to investigate the aroma component in different kinds of distilled liquor. Distilled liquor was obtained from Cabernet Sauvignon, Chardonnay, Italian Riesling, Cabernet Sauvignon with Chardonnay blend and Chardonnay with Italian Riesling Blend. The differences were analyzed and compared, and the results showed as follows. The types and contents of volatile aroma components of distilled liquor obtained from different grape varieties, and a total of …
Mechanical Properties And Finite Element Analysis Of The Dry Granulation Roller,
2018
College of Mechanical and Equipment Engineering, Hebei University of Engineering, Handan,Hebei 056038, China
Mechanical Properties And Finite Element Analysis Of The Dry Granulation Roller, Liu Zhimin, Han Lei, Liu Yang
Food and Machinery
According to the characteristics of the roller during dry granulation process, the dry granulation roller mechanics model was established by Von Mises criterion. The model was solved and simplified to calculate its equivalent stress. The mechanical properties of the dry granulation roller were qualitatively analyzed theoretically. The 3D solid model of the squeeze roll was established by using SolidWorks software. The mechanical properties of the dry granulation roller were quantitatively analyzed by finite element software ANSYS Workbench. The theoretical analysis and simulation results showed that the deformation of the dry granulation roller was mainly concentrated along the width of the …
Design Of Continuous Device For Cutting Head And Tail Of Freshwater Fish,
2018
College of Mechanical Engineering Huazhong Agricultural University, Wuhan, Hubei 430070, China; The Sub Center 〔Wuhan〕 of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan, Hubei 430070, China
Design Of Continuous Device For Cutting Head And Tail Of Freshwater Fish, Zou Wei, Wan Peng, Fu Hao, Peng Jinyu, Huang Jun, Tan Hequn
Food and Machinery
In order to realize the efficient processing function of removing head and tail of freshwater fish, a continuous device for cutting head and tail of freshwater fish was designed. The device consisted of intermittent feeding system, tool and fixture driving system, control system and so on. The rated power of the device was 2.3 kW, including a 1.5 kW system for the intermittent feeding, a 0.75 kW for the drive system of cutter fixture and a 0.05 kW control system. The test of processing effect of the device were conducted using （0.400±0.100） kg Parabramis pekinensis and （1.200±0.300） kg Ctenopharyngodon idellus. …
