The Extraction Of Finger Millet Polyphenols By Using Ultrasound-Assisted Aqueous Two-Phase And Its Antioxidant Activity,
2017
Key Laboratory of Pesticide Hurmless Application, Hunan University of Humanities, Science and Technology, Loudi, Hunan 417000, China; Hunan Provincial Collaborative Innovation Center for Field Weeds Control, Loudi, Hunan 417000, China; College of Agriculture and Biotechnology, Hunan University of Humanities, Science and Technology, Loudi, Hunan 417000, China
The Extraction Of Finger Millet Polyphenols By Using Ultrasound-Assisted Aqueous Two-Phase And Its Antioxidant Activity, Wang Shuanghui, Zhang Li, Zhong Yuanyuan, Jin Chenzhong
Food and Machinery
The ultrasonic-assisted ethanol-ammonium sulfate aqueous two-phase system was adopted to extract polyphenols from finger millet. The extraction process was optimized by single factor test and response surface analysis, polyphenols yield as the index. The results showed that the optimum extraction process was determined as follows: ethanol volume fraction of 41%, ammonium sulfate concentration of 0.3 g/mL, ultrasonic temperature of 42 ℃, liquid-solid ratio of 60 mL/g, and treated for 29 min. By adopting the process, the extraction yield of polyphenols was 319.15 mg/100 g. Finger millet polyphenols had strong antioxidant activity in vitro, the total reducing capacity, DPPH radical scavenging …
Optimization On Process Of Microwave Assisted Extraction And Antioxidant Activities Of Polysaccharides From Germinated Brown Rice,
2017
Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China; Sichuan Agricultural University College of Food Science, Ya’an, Sichuan 625014, China
Optimization On Process Of Microwave Assisted Extraction And Antioxidant Activities Of Polysaccharides From Germinated Brown Rice, Pan Shuxuan, Wang Jiayi, Chen Jian, Xia Chen, Deng Junlin, Pu Biao
Food and Machinery
This research studied microwave assisted extraction process of germinated brown rice polysaccharides (GBRP). The extraction process was optimized by response surface methodology. Antioxidant activities of the germinated brown rice polysaccharides (GBRP) were also studied. On the basis of single factor experiment, the microwave assisted extraction rate of GBRP from germinated brown rice was optimized by Box-Behnken model. The antioxidant activities of the GBRP (in vitro) were investigated based on reducing force to Fe3+, scavenging rate to DPPH·, O-2·, and ·OH, and inhibition to lipid peroxidation five testing factors. The results showed that the optimal conditions were as followed: …
Study On Process Optimization And Mechanism, Effect Of Solvent Extraction To Reduce Cigarette Harm And Tar,
2017
Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
Study On Process Optimization And Mechanism, Effect Of Solvent Extraction To Reduce Cigarette Harm And Tar, Fu Yufeng, Tian Haiying, Cheng Xianghong, Wang Hongwei, Zhang Zhan, Chen Wei, Li Guozheng, Dong Yanjuan, Nie Cong
Food and Machinery
To explore the solvent extraction to reduce cigarette harm and tar, the optimal extraction conditions of tobacco, according to the change of release amount of HCN and ammonia treated tobacco pyrolysis simulation, were determined by optimizing the conditions such as extraction solvent, broken wall, and extraction times. Additionally, reduction mechanism of the solvent extraction on the reduction of hydrogen cyanide and ammonia was discussed. Tobacoo treated with optimal extraction conditions could significantly reduce the release of HCN and ammonia in tobacco because of the solvent extraction to extract the precursor of HCN and ammonia content in tobacco. The results showed …
Progress On Application Of Combination Preservation Methods For Preservation Of Aquatic Products,
2017
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Cold Chain Equipment Performance and Energy Saving Evaluation Professional Technology Service Platform, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Progress On Application Of Combination Preservation Methods For Preservation Of Aquatic Products, Li Na, Xie Jing
Food and Machinery
Aquatic products are of high protein value, which are rich in polyunsaturated fatty acids, essential amino acids and other nutrients, and the aquatic products are extremely susceptible to microbial contamination. In the paper, based on the analysis of modern aquatic product preservation technology, combined with physical, chemical and microbiological indicators, the different preservation methods of aquatic products were reviewed in detail in the view of combination of physics, chemistry and biological preservation technology. At the same time, preservation technology of aquatic products are also proposed, the keeping fresh method tends to develop the combination of compound biological preservative, physical and …
Review Of The Functional Factors And The Exploiting Utilization Of Swim Bladder,
2017
Guangdong Ocean University, College of Food Science and Technology, Zhanjiang, Guangdong 524088, China
Review Of The Functional Factors And The Exploiting Utilization Of Swim Bladder, Zhou Siyi, Qu Yi, Zhong Saiyi, S Uweiming, Chen Suhua, Wu Xiaohe, Zhang Chaohua
Food and Machinery
The swim bladder is rich in collagen, and contains bioactive components such as peptides and glycosaminoglycans. It has the functions of supplementing kidney and filling the blood and so on. It is one of the tonic of medicinal and edible products. It was reviewed the chemical composition, traditional medicinal value, clinical efficacy, functional factor and utilization of swim bladder in this study, in order to provide a reference for its further development and utilization.
Research Progress For The Contamination Of Ultra Violet Stabilizers And Absorbers And Their Determination Methods,
2017
National Testing Center for Food Quality and Supervision, Foshan, Guangdong 528300, China; Guangdong Testing Institute for Product Quality and Supervision, Foshan, Guangdong 528300, China
Research Progress For The Contamination Of Ultra Violet Stabilizers And Absorbers And Their Determination Methods, Huang Cuili, Zhou Quan, Tang Suiping, Li Jinqing, Wu Weiliang, Qi Yan
Food and Machinery
The wide applications of ultra violet stabilizers and absorbers in industry caused the elevation of the contaminated levels in environmental media and livings. Because of many violet stabilizers and absorbers have estrogenic effects on livings, and more concerns are attracted on them. In order to prevent the aging process of plastic food contact materials, violet stabilizers and absorbers are employed in the process of manufacture. Therefore, these chemicals could migrate into food when the plastic food contact materials were used for food package. The migration quantity needed to be determined to prevent proceeding the limits. In this paper, the research …
Characteristics Of Streptococcus Salivarius Bd3900 As An Oral Probiotics,
2017
State Key Laboratory of Dairy Biotechnology, Shanghai 200436, China; Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai 200436, China
Characteristics Of Streptococcus Salivarius Bd3900 As An Oral Probiotics, Yu Yanan, Wu Zhengjun, Han Jin
Food and Machinery
Interactions between Streptococcus salivarius and Streptococcus mutans play important roles in the development of dental biolms in oral cavity. S. salivarius BD3900, isolated from the oral cavity of a healthy voluteer, displayed the potential to be an oral probiotics in vitro. Strong hydrophobicity (95.8%) and high surface charges(≥88.6%) endure the strain to be easily adhered in oral cavity. The strain BD3900 was tolerant to 100 μg/mL lysozyme(2.0×104 U/mg), indicating the high ability for the strain to survive in oral cavity. Besides, the strain was determined to be with high auto-aggregating ability(15%～20%) as well as co-aggregating abiltity with Streptococcus mutans.in the …
Influence Of Environmental Humidity On Cigarette Smoke Components And Sensory Features,
2017
Technology Center, China Tobacco Hebei Industrial Co., Ltd., Shijiazhuang, Hebei 050051, China
Influence Of Environmental Humidity On Cigarette Smoke Components And Sensory Features, Yan Jin
Food and Machinery
The cut tobacco moisture content, smoke moisture content, tar, nicotine, carbon monoxide and 70 kinds of smoke components of cigarettes with different environmental humidity were measured, and the cigarette feature indexes and quality indexes were evaluated. ① In general, with increasing of the environmental humidity, the contents of mainstream smoke components increased. ② With the increasing of the environmental humidity, the features indexes were overall increased firstly and then decreased, and the maximum value appeared at 50% humidity. In quality characteristics, the total score were increased first and then decreased, the maximum value appeared in 60% humidity, and the comfort …
Study On Determination Of Rice Protein By Automatic Kjeldahl Apparatus,
2017
Hunan GRG Metrology ＆ TEST Co., Ltd., Changsha, Hunan 410007, China
Study On Determination Of Rice Protein By Automatic Kjeldahl Apparatus, Guo Yingshi, Cao Xiaoyan, Zou Hangjun, Guo Mingyi, Zhang Wei
Food and Machinery
The method of measuring rice protein with fully automatic Kieldahl azotometer by single-factor experiment and orthogonal experiment was investigated. It defines the best experiment conditions through examining such key factors as sample weight, additive amount of sulfuric acid, digesting temperature and digesting time. The results showed that when the sample weight is 0.40 g, the added amount of sulfuric acid was 12 mL, digested at is 420 ℃ and for 50 min, the experimental effect was the best. The standard deviations of 6 determinations of 5 kinds of rice were 0.050 2～0.101 1, and the recoveries of nitrogen of urea …
Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food,
2017
Hunan Research Institute of Food Quality Supervision and Inspection, Changsha, Hunan 410017, China
Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food, Chen Hua, Xu Wenyang, Wang Yunhao, Zou Qiao, Li Tao
Food and Machinery
To establish a LC/MS-MS method for determination of 4 kinds of rodenticide residues in plant-origin food, the effects of different mobile phase and purification on the recovery was studied. The grain samples were extracted by acetontrile and then determined by LC/MS-MS, while the samples with fruit or vegetable matrix were purified with PSA+GCB after the extraction. LC/MS-MS was used for determination. The recoveries were all above 70% at spiked levels of 0.002～0.050 mg/kg, and the relative standard deviation of the methods were 4.1%～9.5%. The LOD of warfarin and coumatetralyl were 0.001 mg/kg while the other two reach 0.005 mg/kg which …
Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic,
2017
Xiangtan Institute of Food and Drug Control, Xiangtan, Hunan 411100, China
Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic, Liu Qiulian
Food and Machinery
A method to the determination of Iodide, Thiocyanate, Perchlorate and Glyphosate in drinking water by flow injection on-line preconcentration and Ion chromatography Spectrometry with activated carbon fiber as adsorbent was developed. Using the activated carbon fiber as adsorbent flow injection on-line preconcentration, and by flow injection in the laboratory (FIA)-ion chromatography (IC) combined with technology of adsorption column enrichment of Iodide, Thiocyanate, Perchlorate and Glyphosate were determined. The linear range of the method for trace Iodide, Thiocyanate, Perchlorate and Glyphosate was 0.01～5.00 mg/L, the correlation coefficients were 0.997 9, 0.999 0, 0.998 7 and 0.998 1, and the average recoveries …
Changes And Control Optimizationof The Nitrite Content In Toona Sinensis In The Pickling Process,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Changes And Control Optimizationof The Nitrite Content In Toona Sinensis In The Pickling Process, Liu Junlei, Ren Guangyue, Duan Xu, Zhang Ledao
Food and Machinery
The effects of different pretreatments, NaCl concentration and pickling temperature on nitrite formation in the traditional pickling process of Toona sinensis were studied. Moreover, the change rules of the content of nitrite in the pickling process after adding VC, glucose and ginger respectively were also discussed, and the control conditions were optimized. The results showed that blanching materials with Zn(Ac)2 and EDTA-2Na mixture could greatly reduce the content of nitrite in the product; the higher the NaCl concentration, the later the peak of nitrite occurred and the higher the concentration and the peak value of nitrite; the lower the …
Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine,
2017
Shaoxing Gaojin Refrigeration &.A/C Equipments Co., Ltd., Shangyu, Zhejiang 312300, China
Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine, Gao Honggang, Lou Jinpei
Food and Machinery
One vegetable processing production line was used based on ultrasonic pesticide degradation machine as experimental equipment in this study. By controlling the different ultrasonic power and ultrasonic radiation time parameters, the pesticide degradation effects of organic phosphorus and carbamate remaining on the surface of a small green vegetables with different ultrasonic power and ultrasonic radiation time were analyzed. The results showed that the ultrasonic power for organic phosphorus and carbamate pesticide degradation effect was very obvious. However, when the ultrasonic power reached to a certain degree, the pesticide degradation tend to be changless. The relationship between the ultrasonic irradiation time …
Design Of An Automatic Hamburg-Making Machine,
2017
College of Mechanical and Transportation Engineering, China University of Petroleum-Beijing, Beijing 102249, China
Design Of An Automatic Hamburg-Making Machine, Wang Tao, Chen Chengjun, Guo Yanbao, Liu Chengcheng
Food and Machinery
In order to reduce the high degree of dependence on human resources in the process of hamburger-making, an automatic hamburger-making machine was designed. The machine consisted of mechanical system and control system. The mechanical system included an oven, an overhead travelling crane system, a meat storage cabinet, a manipulator, a pallet trolley, an assembly line, a hamburger sauce adding mechanism and a vegetable adding mechanism. The control system included a touch screen, a communication system and a PLC (Programmable Logic Controller). The control system could regulate the mechanical system to complete a five-step task, including adding bread, adding meat, adding …
Design And Test Of The Rub Peeling Machine For Potato,
2017
Department of Electrical and Information Engineering, Xinjiang Institute of Engineering, Urumqi, Xinjiang 830022, China
Design And Test Of The Rub Peeling Machine For Potato, Yang Jiapeng, Wang Qinghui, Yan Shengkun, Yang Zhongqiang
Food and Machinery
To improve the dehulling rate and reduce the damage rate, a peeling machine for potato was designed according to the principle of rubbing. The machine consisted of waterworks, discharge control device, locking device, peeling roller, spiral brush roller and so on. It adopted rubbing of peeling roller and spiral brush roller for potato peeling. The main factors influenced peeling were studied, including rotating speed, time and feeding rate, and a peel test was carried out. The results showed the mass loss rate increased significantly with the increase of rotating speed and time. However, with the increase of feeding rate, the …
Effect Of High Humidity Preconditioning On Hot Air Drying And Its Rehydration Of Chinese Yam,
2017
Zhengzhou Wangu Machinery Co., Ltd., Zhengzhou, Henan 450041, China
Effect Of High Humidity Preconditioning On Hot Air Drying And Its Rehydration Of Chinese Yam, Lu Xuezhong, Liu Yanan, Zhang Debang, Guo Guixia, Li Heng, Ren Guangyue
Food and Machinery
The effect of the drying properties on hot air drying by relative humidity control of Chinese yam was studied. The test material was treated with high humidity after the hot air drying, and factors on the drying characteristics and rehydration characteristics were investigated, including the treatment time of humidity, slice thickness, dying temperature, and drying air velocity. The L9(34) orthogonal test was used to get the best drying process parameters on energy consumption. the content of polysaccharide and the color of two kind of yam (prepared by the best drying process parameters on energy consumption and hot air …
Study On The Optimization Of Ultrasonic Assisted Extraction And Stability Of Pigments Obtained From Leaves Of Ginkgo Biloba L.,
2017
Department of Chemistry and Biological Engineering, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China; Hunan Provincial Engineering Research Center for Ginkgo biloba, Yongzhou, Hunan, 425199, China; College of Life Science, Yanan University, Yanan, Shaanxi 716000, China
Study On The Optimization Of Ultrasonic Assisted Extraction And Stability Of Pigments Obtained From Leaves Of Ginkgo Biloba L., Li Ling, Yan Xuyu
Food and Machinery
The pigments were obtained from leaves of Ginkgo biloba L. using ultrasound-assisted ethanol extraction method. The main influence factors of pigments extraction were selected from the results of single factor test and optimized by orthogonal experimental design, and its stability to pH, temperature, metal ions and light was studied. The optimum extraction technology was using the ethanol concentration of 95%, with the pH value 6.0, extracted at 60 ℃ for 2 h. Under this condition, the absorbance of pigments was 0.831. The stability results indicated that the pigments was stable in acidic and alkine media, and was stable to Na …
Preparation Of Low Phenylalanine Peptides Mixture From Peanut Protein,
2017
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation Of Low Phenylalanine Peptides Mixture From Peanut Protein, Li Zhigang, Guang Cuie, Gan Jianping
Food and Machinery
In order to prepare original material for developing low phenylalanine special food, the peanut protein was degraded by Alcalase2.4L and papain, the hydrolysis by Flavourzyme and the removal of phenylalanine by activated carbon were determined by signal and orthogonal tests separately. The optimal parameters were found to be hydrolysis temperature 50 ℃, pH 6.5, enzyme/substrate 3 500 U/g and time 5 h, which resulted in a content of free phenylalanine of 28.65 mg/100 mL in hydrolysates. The removal of phenylalanine with 7 g/100 g activated carbon powder was conducted at 35 ℃, pH 3.0 for 2.5 h and the removal …
Effects Of Online Laser Perforation Parameters On Physical And Chemical Indexes Of Fine Cigarettes,
2017
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Effects Of Online Laser Perforation Parameters On Physical And Chemical Indexes Of Fine Cigarettes, Gao Mingqi, Gu Liang, Li Mingzhe, Lu Ping, Ji Peng, Feng Xiaomin, Wang Ning, Meng Yang, Tian Haiying, Cui Chun, Hu Shaodong
Food and Machinery
In order to investigate the effects of online laser perforation parameters on physical and chemical indexes of fine cigarette, the cigarette samples were prepared with different laser perforation positions, different hole numbers and different laser perforation time, and the relationships of the said parameters were also analyzed with cigarette ventilation rate,the consistence of ventilation rate and the deliveries of routine smoke constituents. The results showed that: ① Compared with normal cigarettes, the positions of online laser pulse had little influence on physical and chemical indexes of fine cigarette, the change of physical and chemical indexes of fine cigarettes with different …
Ability Of Acid And Bile Salt Resistance Of Lactic Acid Bacteria And Its Cholesterol Lowering Effect From Human Origin,
2017
College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225009, China; Key Laboratory of Dairy Biological Technology and Safety Control, Yangzhou, Jiangsu 225009, China
Ability Of Acid And Bile Salt Resistance Of Lactic Acid Bacteria And Its Cholesterol Lowering Effect From Human Origin, Chen Dawei, Gu Ruixia, Lu Maolin, Huang Yujun, Zhang Chenchen, Guan Chengran, Zhang Yulu, Fan Chenyu
Food and Machinery
Lactic acid bacteria (LAB) with ability of acid and bile salt resistance were isolated from the feces of the longevity population in Rugao by using selective medium, artificial gastric juice and bile salt medium, and the ability of cholesterol reducing and manner were studied. The results showed that the survival rate of all isolated 60 strains of LAB in the pH 3.0 artificial gastric juice was more than 30%, the LAB from the middle-aged group, elderly group and longevity group was significantly higher than that in the youth group (P＜0.05); the survival rate of LAB in the 0.3% and 0.5% …
