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.
Analyzing Of Bacterial Diversity Involved In Aspergillus-Type Douchi By 454 Pyrosequencing,
2017
Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Analyzing Of Bacterial Diversity Involved In Aspergillus-Type Douchi By 454 Pyrosequencing, Li Shirui, Shi Cong, Jiang Liwen, Liao Luyan, Zhou Hongli, Li Pao
Food and Machinery
The changes of bacterial diversity in eight stages of Aspergillus fermented bean curd fermentation were determined by 454 high-throughput pyrosequencing technique. The changes and diversity of bacterial community at different stages were studied. The results showed that the similarity of the major microorganisms in different samples at the two levels was high, with a total of more than 90% of the total, including three types of Phytophagous, Proteobacteria and Actinomycetes. The samples with the highest level of homogeneity were HY04, and 31 major genera were found in it. It was also found that the abundance of Weissella, Bacillus, Staphyloco-ccus, Lactococcus, …
Isolation And Identification Of Lactic Acid Bacteria From Fermented Vegetables And In Vitro Resistance Screening,
2017
College of Food Sciences, Southwest University, Chongqing 400715, China
Isolation And Identification Of Lactic Acid Bacteria From Fermented Vegetables And In Vitro Resistance Screening, Zhou Xianrong, Lan Lingxia, Tang Yanyan, Huang Shenglan, Li Yuzhu, Yu Lihong, ZalN Zsolt, Zhao Xin, Du Muying
Food and Machinery
This study aimed to isolate lactic acid bacteria containing in vitro resistance ability from Sichuan fermented vegetables. Five strains of Lactobacillus were isolated from fermented vegetables and analyzed by 16S rDNA. Four strains of them were Lactobacillus plantarum, named as E-6-1, E-1-2, E-6-3, D-2-3 respectively, and another one was Lactobacillus alimentarius, named as C-2-1. The in vitro resistance of the 5 strains was determined by artificial gastric juice and bile salt. The results showed that the lactic acid bacteria numbered D-2-3 had good anti-artificial gastric juice ability, and the survival rate was 95.38% after 3 h of artificial gastric juice …
Identification Of 4 Polyphenolics From Seeds Extracts Of Camellia Semiserrata Chi.,
2017
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Identification Of 4 Polyphenolics From Seeds Extracts Of Camellia Semiserrata Chi., Wang Weijie, Cao Qingming, Lan Fang, Wang Wenfei, Bao Liyuan
Food and Machinery
To comprehensively develop and utilize Camellia semiserrata resources, compounds of ethanol extract of Camellia semise-rrata Chi. cake were separated and identified. Five purified compounds were achieved by HPLC preparation from 4 fractions including XVII, XXVI, XXVIII and XXXIV by ethyl acetate extraction and silica gel column chromatography. The analysis of compound 4 has been reported in another paper. Four compounds were identified as protocatechoic acid (1), apigenin-6-C-β-D-glucopyranoside (2), kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (3), and kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (5) by spectral analysis, among which, compounds 3 was the first time reported in the Camellia genus, and compounds 5 was firstly reported in Camellia semiserrata Chi., The …
Study On The Quality Change Of Soybean Oil In The Frying Process Of Chicken Rice,
2017
Key Laboratory for Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Study On The Quality Change Of Soybean Oil In The Frying Process Of Chicken Rice, Zhang Gensheng, Wang Rui, Yue Xiaoxia, Zhang Honglei, Chi Tianqi
Food and Machinery
To soybean oil as the main raw material, chicken for the fried food. The effects of different frying time, frying temperature and the quality of each batch of fried chicken on the quality of soybean oil were studied by measuring the physical and chemical indexes, including color, acid value, peroxide value, carbonyl valence price and polar component of soybean oil. Moreover, the low-frequency nuclear magnetic resonance imaging (MRI) technology was used to verify the physical and chemical indicators. The results showed that the color, acid and carbonyl value of the frying oil increased with the frying time, temperature and the …
Enzyme-Linked Sensitization Biosensor Detection Of Bisphenol A In Food Matrix Based On Magnetic Nanomaterials,
2017
School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
Enzyme-Linked Sensitization Biosensor Detection Of Bisphenol A In Food Matrix Based On Magnetic Nanomaterials, Xu Zhou, Tang Yao, Wang Rong, Chen Maolong, Wen Li, Cheng Yunhui
Food and Machinery
A horseradish peroxidase enzyme-sensitized detection platform based on functionalized magnetic nanoparticles and gold nanoparticles was established with the nanomaterials as the carrier and the bisphenol A aptamer and the complementary strand as the biometric recognition unit. The method about rapid pretreatment and trace detection of bisphenol A in food matrix was established. The BPA aptamer binding to the magnetic nanomaterials could compete with the complementary strands of the aptamer and the horn root peroxidase (HRP) modified gold nanoparticles. The effect of HRP on the catalytic hydrolysis of the substrate resulted in the change of characteristic peaks at 450 nm, helping …
Relationship Of Potato Starch Granule And Its Enzymatic Hydrolysis Properties,
2017
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; NationalEngineering Laboratory for Cereal Fermention Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Relationship Of Potato Starch Granule And Its Enzymatic Hydrolysis Properties, Zhan Jinling, Sun Binghua, Xie Yayun, Jin Zhengyu, Tian Yaoqi
Food and Machinery
Mechanical pulverization was generally used to fractionate starch granules, but this method produced broken starch granules, thus resulting in the difficulties in finding the relationship between particle size of starch granule and hydrolysis efficiency by enzymes. Therefore, a sedimentation method based on stokes law was developed to produce unbroken starch granules with different particle sizes. The results showed that four sizes of starch granules were obtained and their average equivalent particle diameters were 17.39, 25.81, 38.77, and 56.53 μm, respectively. Furthermore, smaller starch granules possessed large specific surface and exhibited higher hydrolysis rate. A negative correlation was observed between granule …
Research On Non-Destructive Methods For Soluble Solid Content Detection Of Astringent Persimmon Based On Near-Infrared Hyperspectral Technology,
2017
College of Mechanical and Electronic Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
Research On Non-Destructive Methods For Soluble Solid Content Detection Of Astringent Persimmon Based On Near-Infrared Hyperspectral Technology, Wei Xuan, He Jincheng, Ye Dapeng, Jie Dengfei
Food and Machinery
This study collected the near infrared (NIR) hyperspectral images of 150 astringent persimmons, with the spectra are in 900~1700 nm. Monte Carlo-uninformative variable elimination (MC-UVE) algorithm and successive projections algorithm (SPA) were adopted to the optimization of wavelengths obtained from the region of interest (ROI). Eight wavelengths were selected by MC-UCE-SPA. These feature wavelengths were 924.69, 928.05, 1 112.72, 1 270.91, 1 365.3, 1 402.42, 1 453.06 and 1 547.69 nm, respectively. The spectral reflectance of the 8 feature wavelengths were applied to establish the detective model for the soluble solid content (SSC) of persimmon by partial least squares regression …
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 …
Simulation Of Workspace And Path Design Of Industrial Robot With Six Joints,
2017
Anhui Wenda University of Information Engineering, Hefei, Anhui 231201, China
Simulation Of Workspace And Path Design Of Industrial Robot With Six Joints, Li Juchen, Zeng Yihui
Food and Machinery
Workspace of industrial robot with six joints is derived and simulated by MATLAB software. With the quintic interpolation calculation, the path of industrial robot with six joints is designed. The simulation analysis of the path of industrial robot with six joints is carried out by MATLAB software. The results show that the workspace of industrial robot with six joints can basically meet needs of work in food packaging process. Moreover, the movement of industrial robot with six joints is very smooth. And the curve of angle, velocity, acceleration of each joint is continuous. And the planned path of welding robot …
Applications Of Virtual Reality Technology In Food Factory Machine And Equipment Teaching,
2017
Henan Vocational Institute of Industry, Nanyang, Henan 473000, China
Applications Of Virtual Reality Technology In Food Factory Machine And Equipment Teaching, Ding Yansong, Chen Lingping
Food and Machinery
Originning from professional and syllabus of the food machinery and equipment curriculum, for the purpose of improving the students' knowledge and understanding of the mechanical structure and the principal of food machinery, abandoning the traditional teaching mode of intersecting, a virtual reality technology is adopted in the teaching of food factory equipment and machinery, and a virtual dismounting software is designed, so as to make the principal of food machinery more intuitive for students, and grasp the structure of then well. Finally it can improving and deepening the students' unstanding and recognition of the food machinery, and achieve the goal …
Research On Traditional Food Packaging Design Incorporated With Chinese Calligraphy Elements,
2017
College of Art ＆ Design, Xiangnan University, Chenzhou, Hunan 423000, China
Research On Traditional Food Packaging Design Incorporated With Chinese Calligraphy Elements, Mao Hongda
Food and Machinery
As an art for the manifestation of Chinese characters, calligraphy and painting is always one whole group, and Chinese characters originated from painting are naturally endowed with pictographic and ideographic features. From the point of view of artistic characteristics, Chinese characters in calligraphy can be regarded as an endless variety of traditional culture symbols or patterns, and therefore, these calligraphy elements are hopefully to be used as elements for main-body designs or decoration shades in the traditional food packaging design by smart and reasonable methods. This paper also put forward rules that should be followed duringthe application of Chinese calligraphy …
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 …
Effect Of The Heat Pump Drying Technology On The Color And Texture Of Preserved Bergamot,
2017
Guangdong Zhancui Food Co., Ltd., Chaozhou, Guangdong 515634, China; College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Effect Of The Heat Pump Drying Technology On The Color And Texture Of Preserved Bergamot, Zhou Aimei, Wang Shuang, Liu Xin, Zhong Qingping, Liu Chunhong, Huang Kaixin, Chen Hanmin, Cao Yong
Food and Machinery
The technological parameters of heat pump drying for sugar preserved Bergamot were evaluated by testing drying rate and the moisture content, color and texture of the products compared with the traditional natural drying and hot air-drying technology. Results: It showed that drying temperature had the greatest influence on the drying rate of heat pump drying, followed by relative humidity and tile density respectively. The optimal parameters of the heat pump drying technology were as follows: drying temperature 49℃, relative humidity 40%, tile density 0.75 g/cm2. Under these conditions, the time for drying the products to moisture content of …
Optimization Of Rapid Liquefaction Process Of Kelp And Its Products Analysis,
2017
Weihai Changqing Ocean Science Thechnology Co., Ltd., Rongcheng, Shandong 264300, China
Optimization Of Rapid Liquefaction Process Of Kelp And Its Products Analysis, Chang Lirong, Zhao Xiangzhong, Yao Yanyan, Wang Xiaohui
Food and Machinery
Kelp liquefaction rate as technical index, by biological enzymolysis technology, the enzymatic hydrolysis conditions were optimized, such as granularity, substrate concentration, reaction temperature, reaction time and pH, and the monosaccharide composition and oligosaccharide polymerization degree of kelp enzymatic hydrolysate were also analyzed separately by the high performance liquid chromatography (HPLC) and high performance gel permeation chromatography (HPGPC). The result suggested that the optimum conditions of rapid liquefaction of kelp were as followed: the size of raw material 100 mesh, the ratio of material to liquid 1︰12 (g/mL), pH 8, reaction temperature 50, and reaction time 12 h. Under this condition, …
Effect Of The Cassava Flour On The Qualities And Texture Characteristics Of Cake,
2017
Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China; Guangxi Crop Gene
Effect Of The Cassava Flour On The Qualities And Texture Characteristics Of Cake, Wan Gying, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Wei Ping, Zhou Kui
Food and Machinery
The paper focused on the effect of the cassava flour on the physical properties, sensory qualities and texture characteristics of cake. Different proportion of cassava flour instead of low-gluten flour was used to make cake, and the qualities and texture indexes of the products were evaluated. The results showed that with increase of the cassava flour, retraction rate of cake first decreased then increased. However, the sensory score of cake was found first increased then decreased. The baking loss rate, density, hardness and chewiness of cake increased, and the specific volume, moisture content, springiness and cohesiveness of cake was reduced. …
The Effects On Phesicalchemical Properties And Surface Temperature Change Of Cut Tobacco During Convection Drying,
2017
Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
The Effects On Phesicalchemical Properties And Surface Temperature Change Of Cut Tobacco During Convection Drying, Duan Kun, Zhao Yongzhen, Lu Changtong, Chen Liangyuan, Wu Wentao, Zhao Zhiwei, Wang Hongwei, Zheng Fengyang, Li Longfei, Zhu Wenkui
Food and Machinery
Moisture content and temperature variation of cut tobacco during convective drying were detected with the different hot air temperature from 70 ℃ to 120 ℃. The heat and mass transfer model for the variation of cut tobacco surface temperature with moisture content was established, and the characteristic temperature was proposed to characterize the heating degree of cut tobacco in the drying process. Then the correlation between the physicochemical properties of cut tobacco and the characteristic temperature was analyzed after the end of drying (12.5% moisture content of wet base). The results were present as follows: ① Heat and mass transfer …
Study On Grooved Filter’S Selective Retention To Flavor In Mainstream Smoke,
2017
Technology Center of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China
Study On Grooved Filter’S Selective Retention To Flavor In Mainstream Smoke, Lu Ping, Gu Liang, Wang Jianmin, Li Mingzhe, Li Guodong, Gao Mingqi, Ji Peng, Hu Shaodong
Food and Machinery
Normal acetate fiber filter, inside grooved filter and outside grooved filter were chosen as objects in the research. Cigarettes were smoked by smoking machine and a method of SDE-GC/MS was used to analyze flavor composition of extraction liquid. Quantitative and relative analysis was made via data analysis method. The results showed that the number of common and minor error flavor in filter and Cambridge filter was 96. To all kinds of flavors, the retention efficiency of grooved filter was higher than normal acetate fiber filter. Retention of flavor compounds in mainstream smoke showed strong selectivity. The selectivity was mainly positive, …
Progress On Terpenoid Volatiles In Citrus Fruits,
2017
College of Food Science, Southwest University, Chongqing 400715, China; National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China
Progress On Terpenoid Volatiles In Citrus Fruits, Feng Guirong, Xie Jiao, Deng Lili, Zeng Kaifang, Yao Shixiang
Food and Machinery
Terpenoid is the major type of citrus fruit volatiles. The paper reviewed the progress of researches on terpenoid volatiles in citrus fruits including the profiles and biosynthetic pathway of terpenoid volatiles, the effect of preharvest and postharvest factors on the terpenoid volatiles of citrus fruits. In this paper, the future research topic of the relevant area was also proposed, which would be beneficial for the research community.
Research Progress In The Studies Of Oligosaccharides Metal Complex,
2017
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Research Progress In The Studies Of Oligosaccharides Metal Complex, He Hong, Chang Manqian, Song Hongbo
Food and Machinery
The research about oligosaccharide-metal chelate, which has the biological activities of oligosaccharides and metal ions, had been becoming a hot topic. In this study, the recent achievements of preparation technology, product properties and functional applications of oligosaccharide-metal chelate were reviewed, and the development direction was also prospected.
