Advances On Bioactivity And Separating Methods Of Pitaya Fruit Pigment,
2017
College of Food Sience and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Food Science and Biotechnology of Hunan Provincial Key Labtory, Changsha, Hunan 410128, China
Advances On Bioactivity And Separating Methods Of Pitaya Fruit Pigment, Duan Xiaoyan, Tian Yan, Deng Fangming
Food and Machinery
This paper describes the main components and basic physical properties of the pigment of pitaya fruit， summarizes the extraction technology and purification technology at home and abroad. Gives a comprehensive introduction to the bioactivity of the pitaya fruit and analyzes the problems exist in the research of the pigment as well as the application of the pitaya fruit pigment in daily life.
Deep Sequencing Reveals Fungal Community Evolution In The Production Of Daqu Fermented Different Seasons,
2017
The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan 644000, China
Deep Sequencing Reveals Fungal Community Evolution In The Production Of Daqu Fermented Different Seasons, Zhu Wenyou, Nie Yao, Xu Yan
Food and Machinery
In this paper, it was studied that the changes of fungal community in the production of Daqu between the summer and autumn by using high-throughput sequencing technology and multivariate statistical methods. It was showed that the main fungi in the production of Daqu in summer were 14 genera as well as that were 17 genera in autumn. The main fungi in the production of Daqu in summer were all existed in Daqu produced in autumn. Pichia, Saccharomycopsis and Wickerhamomyces were the main fungi in the beginning of Daqu production in the two seasons of summer and autumn, and Pichia was …
The Effects Of Convey Roller’S Material And Roughness On The Automatic Orientation Of Eggs,
2017
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
The Effects Of Convey Roller’S Material And Roughness On The Automatic Orientation Of Eggs, Jiang Song, Wang Jing, Jia Danfeng
Food and Machinery
To determine the optimum working parameters of the egg orientation, the influence of convey roller’s material and roughness on egg’s directional movement was studied. The results showed that the horizontal deflection angle of the egg was the largest on the aluminum alloy roller and the smallest on the nylon roller. Convey rollers of different materials had no significant influence on the axial displacement and the guiding distance of guide rod. The surface roughness of carbon steel roller, aluminum alloy roller and organic glass roller had few effects on the rolling distance, the effect of nylon roller on that was relatively …
Research On Innovative Design Of Milk Packing Robot Based On Kansei Engineering,
2017
Academy of Art and Design, Anhui University of Technology, Ma’anshan, Anhui 243032, China; School of Art, Design and Media, East China University of Science and Technology, Shanghai 200237, China
Research On Innovative Design Of Milk Packing Robot Based On Kansei Engineering, Xiao Wangqun, Chen Long, Zhang Liangan
Food and Machinery
Aiming at the manufacturer's needs of appearance, man-machine and color of the existing milk packing robot, the application of kansei engineering theory were promoted to collect and analyze the related vocabulary of milk packing robot. By means of visual simulation scoring method (VAS) and KJ method, qualitative and quantitative studies were carried out, and the perceptual demands of users for milk packing robots are obtained. Moreover, the cognitive errors between designers and users could be reduced, and the theoretical research results were applied in product design. Therefore, this would provide reference for milk packing robot innovative design.
Effects Of Antibacterial Pad Containing Silver On The Chilled Meat Preservation,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Antibacterial Pad Containing Silver On The Chilled Meat Preservation, Zhang Chunsen, Xu Dan, Zhou Min
Food and Machinery
The pads containning different weight content of MMT-Ag (3%, 5%, 8%, and 10%) were put on the bottom of the tray with the corn bracts on the top as the separate layer, on which the ground fresh meat was placed. After wrapping by PE films, the ground meat was stored at 4 ℃. The total viable counts, TVB-N, TBARS, pH value, moisture content, cooking loss, and sensory evaluation scores of the meat were measured everyday, in order to investigate the effects of MMT-Ag content in the pad and application of separate layer on the preservation of chilled meat. The results …
Research Progress Of Ohmic Heating For Food,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; National Food Science and Engineering Experime
Research Progress Of Ohmic Heating For Food, Wang Xiaoyan, Pan Xiaoyang, Cheng Yudong, Jin Yinzhe
Food and Machinery
As an internal heating technology, ohmic heating is a method using the inherent electrical resistance of food materials to generate heat. Compared with other heating methods, ohmic heating is faster and more uniform in heating. In this review, the main components of ohmic heating equipment and its effects on electrical conductivity of food were discussed. The mathematical simulation of the temperature distribution of food during ohmic heating was also summarized. Moreover, the applications of ohmic heating for food including blanching, evaporation, dehydration, fermentation, extraction, thawing, and sterilization were classified. In addition, the research prospect of ohmic heating for food was …
Snap, Crackle, Crunch: For This Team Of Food Visionaries, Insects Are The Key To Feeding The World,
2017
Colby College
Snap, Crackle, Crunch: For This Team Of Food Visionaries, Insects Are The Key To Feeding The World, Susan Abram
Colby Magazine
For most people, a cricket's chirp is the song of summer. But for a multidisciplinary team of Colby alumni, the uninhibited chorus that comes from the insects marks a leap towards the future of sustainable food systems.
Study On Antioxidation Stability Of Collagen Peptides Prepared From Swimming Bladders,
2017
Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Ministry of Education, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Study On Antioxidation Stability Of Collagen Peptides Prepared From Swimming Bladders, Zheng Tingting, Tu Zongcai, Tang Pingping, Zhang Lu, Sha Xiaomei, Wang Hui
Food and Machinery
The change of scavenging activity on DPPH radical, hydroxyl free radical, and reducing power capacity was selected as the index to investigate the effects of pH, temperature, sucrose, preservatives, metal ions and gastrointestinal digestion in vitro on the antioxidant stability of collagen peptides from swimming bladders. The results showed that collagen peptides from swimming bladders kept high activity in acidity environment but lose it in alkaline condition; however, the strong heat-resistance was found; sucrose, NaCl and preservatives (sodium Benzoate and Sodium sorbate) had little effects on its antioxidation stability, but high levels of salt made it lost antioxidation stability partially. …
The Effects Of Different Processing Methods On Expected Glycemic Index Of Cereals And Legumes,
2017
Jiangnan University, Wuxi, Jiangsu 214122, China
The Effects Of Different Processing Methods On Expected Glycemic Index Of Cereals And Legumes, Cui Yanan, Zhang Hui, Wang Li, Qian Haifeng, Qi Xiguang
Food and Machinery
The effects of different processing methods (steaming, extruding and roller-drying) on eGI of adlay, oat, rye, colored kidney bean and chickpea were investigated. The results showed that the eGI of steamed samples were in the following order: rye＞adlay＞oat＞ colored kidney bean＞chickpea. The eGI of extruded samples were in the following order: adlay＞rye＞oat＞colored kidney bean＞chickpea. The eGI of roller-dried samples were in the following order:adlay＞rye＞oat＞colored kidney bean＞chickpea. By different processing methods, the eGI of oat, colored kidney bean and chickpea were lower among five samples. The eGI of the same kind of cereal or legume after streaming, extruding and roller-drying were …
A New And Simple Method For Calculating The Inclusion Ratio Of Cyclodextrin Supramolecules,
2017
School of Chemical and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
A New And Simple Method For Calculating The Inclusion Ratio Of Cyclodextrin Supramolecules, Zhang Weifeng, Luo Xin, Wang Jianhui, Wang Min, Liu Long, Wang Chengfeng, Ning Jingheng
Food and Machinery
Based on UV absorbance, a new and simple subtraction method was proposed for the calculation of the inclusion ratio, and it was proved to be equal in number to the classical molar ratio or phase solubility method. Using any kind of these three methods, the results always showed that the inclusion ratio of this complex was 11, which indicated that this kind of supramolecular complex was formed through an inclusion interaction between 1 host molecule (β-cyclodextrin) and 1 guest molecule (sorbic acid). Sincethe subtraction methodadopted a repetitive measurement and took the averaged, its result was more accurate than the molar …
Effects Of Exogenous Oxidation Stress On Glutathione Synthesis In Saccharomyces Cerevisiae Mutant Y518,
2017
College of Biological and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
Effects Of Exogenous Oxidation Stress On Glutathione Synthesis In Saccharomyces Cerevisiae Mutant Y518, Zheng Lixue, Qi Bin, Sun Jiang, Wang Limei
Food and Machinery
Effects of exogenous oxidative stress on glutathione production by Saccharomyces cerevisiae mutant Y518 were researched by addition of exogenous hydrogen peroxide. The results showed that the addition of hydrogen peroxide inhibited the growth of Y518 cells, but promoted the synthesis of glutathione of Y518. The best addition time and amount of hydrogen peroxide were respectively 24 h and 0.6 mmol/L. The content of gluconate reached (13.69±0.28) mg/g, increased by about 14% compared to that without hydrogen peroxide. Exogenous oxidation stress on Y518 was produced by adding 0.6 mmol/L hydrogen peroxide at 24 h, which activated the transcription regulation factor YAP1 …
Degradation Kinetics And Transformation Mechanism Research Of Hydroxy-Α-Sanshool From Zanthoxylum Bungeanum Exposed To Uv Radiation,
2017
College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan 610065, China
Degradation Kinetics And Transformation Mechanism Research Of Hydroxy-Α-Sanshool From Zanthoxylum Bungeanum Exposed To Uv Radiation, Yan Yali, Liu Fuquan, Zhao Zhifeng, Gu Xuequan, Xing Yong
Food and Machinery
To study the variation trend of hydroxy-α-sanshool from Zanthoxylum bungeanum exposed to UV radiation and its transformation direction, the hydroxy-α-sanshool, a typical alkylamides of Zanthoxylum bungeanum, was extracted, separated and purified from Zanthoxylum oil and exposed to UV radiation. The alkylamides content was detected by using HPLC after different hours of radiation. The results indicated that hydroxy-α-sanshool under UV radiation decreased rapidly by 95.9% in 8 hours. Furthermore, the concentration and time obeyed the first order reaction rate equation C=490.68e-0.346 9t, meanwhile it transformed into hydroxy-ε-sanshool, which was 8.56 times of its initial content after 3 hours. Moreover, …
Probiotic Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments,
2017
College of Chemistry and Biology Science, Changsha University of Science & Technology, Changsha, Hunan 410015,China
Probiotic Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Liu Yang, Li Xiaowen, Zhu Hong, Xie Tao, Yi Cuiping
Food and Machinery
Some potato resistant starches (AH-HMT RS3) were made by using acid hydrolysis combined with heat-moisture treatment (AH-HMT), and the effects of different types and concentration of organic acids and the starch slurry concentration on the formation of slowly digestive starch (SDS) and resistant starch (RS) in potato RS3 were investigated. The results demonstrated that the starch slurry concentrations had no effect on the formation of SDS and RS when the potato starches were modified by no acid combined with heat-moisture treatment (HMT). Compared with no acid-HMT, the RS contents in potato AH-HMT RS3 made by AH-HMT increased 21.89%～45.09%, non-influenced by …
Effects Of Γ-Polyglutamic Acid On Functional Properties Of Chicken Myofibrillar Protein,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Γ-Polyglutamic Acid On Functional Properties Of Chicken Myofibrillar Protein, Bai Dengrong, Dong Wei, Qi Xinyu, Shang Yongbiao
Food and Machinery
Different concentration of γ-polyglutamic acid were added to chicken myofibrillar protein, and the effects of γ-polyglutamic acid on the function of chicken myofibrillar protein were studied. The study found that with the increase of the concentration of γ-polyglutamic acid, surface hydrophobicity of myofibrillar protein first decreases and then increases, and reached the minimum when the concentration of γ-polyglutamic acid was 0.6‰; the solubility, emulsification, the gelatin of hardness, springiness and water holding capacity were first increases and then decreases, and respectively reached the maximum when the concentration of γ-polyglutamic acid was 0.6‰, but γ-polyglutamic acid on gelatin whiteness had little …
Effects Of Baking Degrees On Quality Characteristics Of Wuyi Rock Tea,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Baking Degrees On Quality Characteristics Of Wuyi Rock Tea, Zhang Lei, Lin Yanqing, Luo Liyong, Zeng Liang
Food and Machinery
Wuyi rock teas made from Shuixian or Rougui tea cultivar were baked for different degrees. Their organoleptic properties and principal biochemical components, and the physical properties of tea infusion (aberration, transmittance, precipitation amount and particle size) were determined in this study, to evaluated the effect of different baking technics on the quality of Wuyi rock tea. The results showed that baking process were beneficial to the improvement of Wuyi rock tea quality. The contents of tea polyphenols, caffeine, free amino acids, theafavins and thearubigins significantly decreased with increasing baking degrees. However, there were no significant variations in the contents of …
Comparison Of Oil Characteristics Between Camellia Osmantha And Other Camellia Species,
2017
Faculty of Food Science and Engineering, Central South University of Foresty and Technology, Changsha, Hunan 410004, China
Comparison Of Oil Characteristics Between Camellia Osmantha And Other Camellia Species, Chen Bolin, Zhong Haiyan, Li Guiqing, Zhu Xiaoyang, Long Qizhi
Food and Machinery
Camellia osmantha is a new species found in Guangxi Province. In this study the oil quality was measured compared with other camellia species in respect of iodine value, saponification value, fatty acid, triglyceride composition and other attributes. Acid value, peroxide value, iodine value and saponification value of tested samples ranged as 0.38～1.47 mg/g, 2.15～4.56 mmol/kg, 79.39～85.86 g/100 g and 187.97～196.37 mg/g, respectively. The acid value and iodine value of C. osmantha were 0.42 mg/g and 2.98 mmol/kg that reached Grand one of Oil-tea camellia seed oil standard. Thirteen kinds of triglycerides were detected and the fatty acid contents were as …
Composition And Positional Distribution Of Fatty Acids In Triacylglycerols Of Three Marine Fish Oils,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National EngineeringResearch Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality
Composition And Positional Distribution Of Fatty Acids In Triacylglycerols Of Three Marine Fish Oils, Zhang Huijun, Wang Xingguo, Jin Qinzhe
Food and Machinery
In this study, the purified triacylglycerols (TAG) of selected marine fish oils (anchovy, tuna and salmon oils) were subjected to stereospecific hydrolysis by an sn-1, 3-specific lipase (Lipozyme RM IM) which cleaves selectively the sn-1 and sn-3 position ester bonds of TAG yielding to sn-2-monoglycerides (2-MAG). After lipase hydrolysis, the released free fatty acids and sn-2-MAG were isolated by thin-layer chromatography (TLC). The original TAG and sn-2-MAG were respectively converted to fatty acid methyl esters (FAME), then analyzed by gas chromatography(GC). Results showed that TAG of these marine fish oils were made up of unsaturated fatty acids mainly accounting for …
Study On Thermophysical Properties Of Tobacco And Smoke Agent Under Different Temperature,
2017
Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, Henan 450001, China
Study On Thermophysical Properties Of Tobacco And Smoke Agent Under Different Temperature, Ma Yaping, Liu Chaoxian, Wang Le, Zhang Mingjian, Zhang Ke, Deng Nan, Lu Duanfeng, Tang Jianguo, Liu Xiangzhen
Food and Machinery
The thermophysical properties of tobacco and smoke agent (the mass ratio of glycerol and propylene glycol is 51) was measured by transient plane heat source method, and the effects of moisture and smoke agent content on reconstituted cut tobacco and flue-cured were measured. The results showed that with the increase of temperature (22～75 ℃), thermal conductivity \[0.06～0.12 W/(m·K) and 0.06～0.16 W/(m·K\] and volume heat capacity \[0.17～2.70 MJ/(m3K) and 0.15～1.45 MJ/(m3K)\] increased; however, the thermal diffusivity decreased (0.33～0.05 mm2 / s and 0.40～0.09 mm2 / s, respectively). With the increase of moisture content (0%～13%) , …
Spectrophotometric Determination Of Chromium Content In Beer Yeast With Safranine T,
2017
Lianyungang Teachers College, Lianyungang, Jiangsu 222006, China
Spectrophotometric Determination Of Chromium Content In Beer Yeast With Safranine T, Li Renyu, Huang Jinzhuang, Li Yongmei, Zhou Jiahong
Food and Machinery
A new spectrophotometric method for determination of chromium content was developed. In both polyvinyl alcohol and phosphoric acid medium, chromium (VI) could react with potassium iodide and safranine T at room temperature, leading to coloration after microwave digestion sample and oxidation of chromium (III) to chromium (VI) with potassium permanganate under alkaline conditions. The effects of the factors such as absorption spectra, reaction conditions and coexisting ions on the reaction were discussed. The results showed that under the optimum determination conditions, Beer-Lambert law was obeyed in the mass concentration range of 0.0～0.5 μg/mL for chromium with the maximum absorption peak …
Detect The Content Of Polar Components In Frying Oils By Preparative Flash Chromatography,
2017
Beilei〔Shanghai〕 Biotechnology Co., Ltd, Shanghai 201203, China
Detect The Content Of Polar Components In Frying Oils By Preparative Flash Chromatography, Xue Bin, Cao Wenming, Yin Yujie
Food and Machinery
A fast method of separating and detecting the polar compounds in frying oils by preparative FLASH chromatography was established in this study. Applying the EOPC type medium pressure liquid preparative chromatography system as hardware platform and EOPC-specified FLASH column as separation & preparation column, petroleum etherdiethyl ether(8713) as elution solvent, 25 min/min as flow speed, we found polar components(PCs) and non-polar components(non-PCs) in frying oils could be separated properly when elution time of non-PCs was 11min. Separation speed was fast, as the time took by preparative FLASH chromatography was only 41 min, repeatability RSDs of preparative FLASH chromatography were no …
