Optimizing The Process Of Microwave Combined With Water Bath Sterilization Of High Quality Pickled Mustard,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Optimizing The Process Of Microwave Combined With Water Bath Sterilization Of High Quality Pickled Mustard, Zhao Dan, Liu Xiong, Zhang Lei, Zhao Tiantian, Tian Junqing, Li Chaosheng
Food and Machinery
The influence factors of different microwave power, temperature and time, water bath time, and packed weight in pickled mustard were investigated based on single factor test with the hardness, color variation as comprehensive scores. Regression equation was established to figure out the optimal solution. The Result showed that optimum sterilization conditions were figured out as follows. 100 g packed pickled mustard were processed by microwave for 3 min at 71 ℃ with power 1 080 W, combined with water bathing for 1 min. The technology of microwave assisted water bath sterilization could be applied in pickled mustard sterilization. This process …
Research Progresses Of Intervention Strategies For Reducing Vibrio Parahaemolyticus In Seafood,
2017
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Shenzhen Research Institute of Guangdong Ocean University, Shenzhen, Guangdong 518108, China
Research Progresses Of Intervention Strategies For Reducing Vibrio Parahaemolyticus In Seafood, Quan Qinguo, Mo Rijian, Tan Li, Yan Xiemin, Su Tiantian, Zhou Chunxia, Hong Pengzhi, Li Chengyong
Food and Machinery
Vibrio parahaeomolyticus, a natural inhabitant in estuarine marine water has been frequently isolated from seafood, and causes huge economic losses. It has been recognized as the leading causative agent for seafood borne illness all over the world. Numerous physical, chemical, and biological intervention methods for reducing V. parahaeomolyticus in seafood products have been investigated and practiced. Each intervention method has distinct advantages and disadvantages depending on the processing needs and consumer preference. This review provides a comprehensive overview of various intervention strategies for reducing V. parahaeomolyticus in seafood so as to give a reference to the application of related technology …
A Preliminary Study To Evaluate Issues Involved Under In Vivo Conditions Of A Delivery System Containing Immobilized Lactobacillus Plantarum Ncimb 8826 On Rice Bran Fiber Extract,
2017
Louisiana State University and Agricultural and Mechanical College
A Preliminary Study To Evaluate Issues Involved Under In Vivo Conditions Of A Delivery System Containing Immobilized Lactobacillus Plantarum Ncimb 8826 On Rice Bran Fiber Extract, Chen Liu
LSU Master's Theses
Gut diseases like diarrhea, irritable bowel symptoms, and inflammatory bowel disease (IBD) can be treated with probiotics therapy. Probiotics have been recognized for their ability to promote the development of gut health and improve immune system. However, a difficulty involved with the use of probiotics is the need for and the ability to deliver a sufficient concentration of viable probiotic to the appropriate site. This can be difficult since the most common (and probably easiest) method of delivering the probiotic is orally. As such, the probiotic must be capable of surviving the hostile conditions of passage through the G.I. tract. …
Application Of X-Ray Imaging As A Technique For Fissure Detection In Rough Rice Kernels,
2017
University of Arkansas, Fayetteville
Application Of X-Ray Imaging As A Technique For Fissure Detection In Rough Rice Kernels, Zephania R. Odek
Graduate Theses and Dissertations
Fissured rice kernels break during milling, leading to head rice yield (HRY) reductions. Conventional fissure detection instruments cannot be used to observe fissures in rough rice kernels, the form in which rice in normally dried and stored. X-rays can penetrate hulls allowing visualization of the internal structure of a rough rice kernel. This study evaluated the capability of X-ray imaging to adequately detect fissures in rough rice and established a correlation between HRY and the fissured kernel percentage (FKP) in a rough rice sample. Fifteen long-grain rice cultivars, harvested in Arkansas in 2015 and 2016 were dried using heated air …
Analysis Of Glycosylated Casein In Whole Milk Powder,
2017
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
Analysis Of Glycosylated Casein In Whole Milk Powder, Sun Jingli, Li Linqiang, Zhu Lili, Tang Lu, Wu Yuan
Food and Machinery
This study investigated glycosylated casein in whole milk powder and explored its enzymatic property. The casein extraction weight percentage were determined by different pH, different acids, and different methods. The casein was analyzed by SDS-PAGE electrophoresis, and the glycosylated casein were identified via the method of periodate-schiff alkali dyeing and the experiment of morse. The casein was hydrolyzed by papain and the amino acid content was determined accordingly. Results: The percentage of casein extracted under pH 4.6 was significantly higher than that of other groups (P<0.05). The weight percentage of casein extracted from acetic acid (pH 3.58) was (4045±0.66)%, which was significantly higher than that of other groups (P<0.05). The percentage (46.13±0.46)% of casein extracted by tannic acid was significantly higher than that of other methods (P<0.05). The results of casein SDS-PAGE electrophoresis both showed the same 3 bands either different acids or different methods on casein extraction, and their molecular weights were 34, 24, and 60 ku, respectively, and the 34 and 24 ku were glycosylated casein by the method of periodate-schiff alkali dyeing. The results of morse experiment showed that milk powder casein exist glycosylated casein. The content of free amino acid from whole milk powder was significantly higher than that from fresh milk after papain hydrolysis (P<0.05). Whole milk powder has glycosylated casein, their molecular weights are 34 and 24 ku respectively, which are easy to hydrolysis.
Changes Of Organic Acids And Free Amino Acids In Fermentation Process Of Sichuan Bran Vinegar,
2017
College of Food Sichuan Agriculture University, Ya’an, Sichuan 625014, China
Changes Of Organic Acids And Free Amino Acids In Fermentation Process Of Sichuan Bran Vinegar, Liu Fang, Zhang Naiying, Liu Shuliang, Ao Xiaolin
Food and Machinery
In order to investigate the changes of organic acids and free amino acid during fermentation process of Sichuan bran vinegar, 7 kinds of organic acids and 17 kinds of free amino acid content were determined by high performance liquid chromatography (HPLC) and automatic amino acid analyzer. The results showed that during fermentation process, acetic acid and lactic acid were the main organic acids of Sichuan bran vinegar, and the contents increased significantly. The contents of oxalic acid, citric acid, tartaric acid, malic acid and succinic acid were low, and there was no obvious change. The contents of free amino acids …
Thermal Behavior And Decomposition Kinetics Of Nerol-Β-D-Glycoside,
2017
Technology Center of China Tobacco Yunnan Industrial Co., Ltd, Kunming, Yunnan 650231, China
Thermal Behavior And Decomposition Kinetics Of Nerol-Β-D-Glycoside, Lei Sheng, Zhao Yingliang, Yang Qianxu, Xia Jianjun, Ding Meiyu, Yang Xihong, Xie Wancui, Zhang Tiandong
Food and Machinery
Thermal decomposition was studied by DTA/SDTG to indicate the thermal degradation mechanism of a natural identifical flavor precursor of nerol-β-D-glucopyranoside. The heating rate was adapted of 5, 10, and 15 ℃/min in the temperature range from 30 to 500 ℃. The parameters were obtained by Friedman method and Ozawa-Flynn-Wall method. The TG-DTG curves showed that with the increase of heating rate, the thermal degradation temperature was mainly determined by the heating rate B. Initial temperature of mass reduction was T0=1.102 3B+199.4, and that at the maximum rate was Tp=2.102 3B+251.9. However, the final temperature of mass …
Screening And Identification Of Resistant Lactobacillus In Traditional Pickles,
2017
College of Food Science in Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 4007
Screening And Identification Of Resistant Lactobacillus In Traditional Pickles, Liu Siyu, Xiao Jing, Suo Huayi
Food and Machinery
40 strains of actic acid bacteria isolated by traditional pickled cabbage were regarded as the object. Through the tests of acid resistance, anti gastric juice and bile salt resistance, actic acid bacteria with good resistance in traditional pickles were determined, using 16S rDNA sequence and phylogenetic tree to analyze the genus relationship of good resistance of lactic acid bacteria. The experimental results showed that MFR-28 and MFR-30 facing to artificial gastric juice and bile salt had a strong tolerance in 40 strains of actic acid bacteria, and survival rates in the artificial gastric juice were 85.21% and 90.47% respectively, and …
Thermal Process Pattern And Numerical Simulation Of Fen Liquor Fermentation In Underground Vats,
2017
Shanxi Xinghuacunfenjiu Distillery Co., Ltd., Fenyang, Shanxi 032205, China
Thermal Process Pattern And Numerical Simulation Of Fen Liquor Fermentation In Underground Vats, Han Ying, Chen Jianxin
Food and Machinery
In order to understand the characteristics and mechanism of the thermal process of liquor fermentation system, which have great significance to the temperature control of the fermentation process and the mechanization of the fermentation system. The temperature distribution of fermented grains and the soil surrounding the cylinder are compared in different seasons. The process of biological heat generation and diffusion during the Fen liquor fermentation was confirmed. The temperature variation characteristics of fermented grains and heat conduction is the main mode of heat transfer in fermentation is determined. The important influence of temperature on the thermal process of fermentation is …
Isolation, Screening And Identification Of An Ethanol-Producing Bacterium,
2017
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Isolation, Screening And Identification Of An Ethanol-Producing Bacterium, Chen Mengjuan, Zhou Hongli, Jiang Liwen, Deng Qingqing, Zhu Yunyi
Food and Machinery
From four kinds of Vitis davidii, widely planted in Hunan Province, an ethanol-producing bacterium named MUY3 was obtained from the surface of the rice grape by separation screening and identification. Its physiological and biochemical characteristics were investigated, including the cultivation of growth curve, assimilation test, methyl red test and high osmotic pressure test. Moreover, its 16S rDNA sequence was analyzed, and the phylogenetic tree analysis were used to identify this bacterium. The results showed that MUY3 was close to Enterobacter xiangfangensis and the similarity was 100%. Therefore, the strain was identified as Enterobacter xiangfangensis 10-17.
Contrastive Analysis Of Volatile Compounds From Fresh Adlay Seeds And Those With Off-Flavor,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Contrastive Analysis Of Volatile Compounds From Fresh Adlay Seeds And Those With Off-Flavor, Yang Zhongquan, Kan Jianquan, Chen Guangjing, Xia Ji
Food and Machinery
Headspace-solid phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was applied to analyze the volatile compounds of the fresh adlay seeds and those with off-flavor. The results showed: more than 85 of volatile compounds which belonged to distinct chemical families were analyzed. A total of 47 compounds in fresh adlay seeds were identified (including 12 alcohols, 11 aldehydes and ketones and 22 hydrocarbons), the major volatile components in fresh adlay seeds were (+)-Limonene, benzene, 2-pentyl furan, hexanal, 1-nonanal, n-octanal, 2-heptanone, 1-pentanol, 1-hexanol, 1-octen-3-ol and linalool; While, there were 58 compounds in adlay seeds with off-flavor (including 17 hydrocarbons, 8 …
Optimization Of Enzymatic Hydrolysis Process And Analysis Of Structural Properties On Bovine Bone Crude Collagen,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization Of Enzymatic Hydrolysis Process And Analysis Of Structural Properties On Bovine Bone Crude Collagen, Liu Lili, Li Dan, Yang Chenliu, Meng Yuanyuan, Dai Xiaoning
Food and Machinery
In this work, the enzymatic hydrolysis of bovine bone collagen was studied by pre-purified bone-specific collagenase (BSC). As evaluated in terms of degree of hydrolysis. The enzymatic hydrolysis process was studied through single factor and quadratic general rotary unitized design experiments. The results showed that the optimum hydrolysis conditions were as follows: reaction temperature 46 ℃, the amount of bovine bone collagen 5.14 g/100 mL, the amount of BSC enzyme 0.42 g/100 mL, reaction time 6 h, pH 6.5. Under these conditions, the degree of hydrolysis value was 34.98%. The structural properties of bovine bone collagen and its hydrolysate were …
Comparison On Anti-Microbial Activities Of Six Kinds Of Teas Processed By The Same Raw Materials,
2017
Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China
Comparison On Anti-Microbial Activities Of Six Kinds Of Teas Processed By The Same Raw Materials, Peng Yingqi, Long Jun, Lin Ling, Gong Zhihua, Yuan Dongyin, Zhou Yang, Xiao Wenjun
Food and Machinery
In order to study the anti-microbial effect of the six kinds of tea under the same processing raw materials, the spring tea fresh leaves of C.sinensis cv.Bixiangzao were processed into fixation of fresh leaves, green, yellow, dark, white, oolong, and black tea. The anti-microbial activity against Staphylococcus aureus (S. aureus), Escherichia coli (B. subtilis), Escherichia coli（E. coli）, Aspergillus niger,（A. niger）, Saccharomyces cerevisiae (S. cerevisiae) of 7 samples were determinded by the Oxford cup method. The Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) of 7 samples were determined by the method of two times dilution using the microplate of …
Growth And Distribution Of Microorganisms In The Production Of Green Bean Sprouts And Evaluation Of Disinfectant Treatment,
2017
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
Growth And Distribution Of Microorganisms In The Production Of Green Bean Sprouts And Evaluation Of Disinfectant Treatment, Luo Xin, Fu Liang, Ha Otianyao, Fang Liangyue
Food and Machinery
The distribution of microbes in the process of green bean sprouts, and the treatment and effect of the two different types disinfectants were studied. The results showed that the total amount of microorganisms in the mung beans sprouts was 5.8 × 107 CFU/g, and the microbial species were mainly Klebsiella, Acinetobacter, Enterobacter and Pseudomonas. The total amount of microorganisms in the mung bean sprouts was decreased to 1.0 × 105 CFU/g when the effective chlorine concentration was 1 000～3 000 mg/L NaClO, while the model control group decreased to 1.0 × 103 CFU/g. The effect of Ag …
Study On Detection Method For Ochratoxin A Based On Gold Nanoparticle And Aptamer,
2017
AgriculturalCollege, Yanbian University, YanJi, Jilin 133002, China
Study On Detection Method For Ochratoxin A Based On Gold Nanoparticle And Aptamer, Lu Lei, Zhao Yangyang, Liu Renjie, Jin Yongdong, Guo Zhijun
Food and Machinery
A high sensitivity fluorescence detection method for ochratoxin A (OTA) based on OTA aptamers and gold nanoparticle (AuNPs) was established, which employed OTA aptamers as recognition element and AuNPs to quench the fluorescence emission from fluorescein. The results indicated that the detection limit is 10 nmol/L and a linear relationship between the fluorescent intensity ratio and the logarithm of OTA concentration was plotted in the range of 25～1 000 nmol/L (R2=0.991). The detection method showed high feasibility and reliability. Compared with traditional method, this method greatly improved the detection efficiency and provided technical support for more effective identification …
Uncertainty Analysis Of Determination Of Chloramphenicol Residue In Shrimp By Uplc-Ms/Ms Method,
2017
Hunan Provincial Food Quality Supervision and Inspection Institute, Changsha, Hunan 410011, China
Uncertainty Analysis Of Determination Of Chloramphenicol Residue In Shrimp By Uplc-Ms/Ms Method, Li Tao, Zhou Yanhua, Yang Tao, Sun Guifang
Food and Machinery
In this paper, the Fapas ability was used to verify the chloramphenicol residues in shrimp meat by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the uncertainty was evaluated. Uncertainty was given. First, a mathematical model for determining the uncertainty of chloramphenicol residues in shrimp was established, and then the source of uncertainty was analyzed. The uncertainty of the uncertainty was 0146 2 μg/kg (k = 2) when the chloramphenicol residues in the shrimp were 0.820 8 μg/ kg, and the results were in accordance with the Fapas ability test. Specify the scope. The results showed that the UPLC-MS / …
Simultaneous Determination Of The Content Of The Different Mercury Speciation In Aquatic Products By Liquid Chromatography-Inductively Coupled Plasma Mass Spectrometry Coupled With Ultrasonic-Assisted Extraction,
2017
(Henan Entry-Exit Inspection & Quarantine Bureau of P.C.R, Zhengzhou, Henan 450003, China
Simultaneous Determination Of The Content Of The Different Mercury Speciation In Aquatic Products By Liquid Chromatography-Inductively Coupled Plasma Mass Spectrometry Coupled With Ultrasonic-Assisted Extraction, Qiao Qing, He Bingbing, Wang Xiangjun, Li Chen, Liu Junhong
Food and Machinery
Ultrasonic assisted extraction coupled with high performance liquid chromatography-inductively coupled plasma mass spectrometry was developed for the determination of mercury speciation in aquatic products. Using ultrasonic assisted extraction for sample in HCl + L- cysteine system, with 10 mmol/L ammonium acetate +0.10% L- cysteine buffer and methanol (982) system consisting of mobile phase, and detected the content of inorganic mercury and methyl mercury and ethyl mercury by high performance liquid chromatography- inductively coupled plasma mass spectrometry. The detection limits (3S/N) of inorganic mercury, methyl mercury and ethyl mercury were 0.18, 0.09, 0.15 ng/mL, respectively. The correlation coefficient (R) of the …
Benazolin Residues Detection In Oil-Bearing Crops And Its Products,
2017
Shanghai Bino Testing Service Co., Ltd, Shanghai 200436, China
Benazolin Residues Detection In Oil-Bearing Crops And Its Products, Chen Wenqing
Food and Machinery
A detection method was developed for benazolin residues in oil-bearing crops and its products. The oil-bearing crops and its products were extracted with acetonitrile saturated by n-hexane, degreased with n-hexane saturated by acetonitrile, and refined with Florisil SPE column in order to prepare test liquids. The test liquids were analyzed by gas chromatography with electron capture detector for getting the benazolin residues in oil-bearing crops and its products.The liner relation of benazolin was good and the correlation coefficient was 0.999.The recovery rates of benazolin were between 91.2%~122.7%. The variation coefficients were between 2.23%~816%. The limit of detection (LOD) of benazolin …
Design And Simulation Analysis For Double Globoidal Cam-Type Stepping Drive Manipulator,
2017
Mechanical and Electrical Engineering College, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
Design And Simulation Analysis For Double Globoidal Cam-Type Stepping Drive Manipulator, Ge Zhenghao, Shen Jiaojuan, Si Xianyong, Han Xiaoyu
Food and Machinery
Based on the theory of globoidal cam mechanism, the double globoidal cam-type stepping-driven manipulator is designed to realize the step-by-step movement of the actuator output “lifting, forward, falling, retreating”. According to the target rotation of the robot output, design the motion cycle diagram. Finally, the kinematic simulation analysis based on ADAMS, the displacement of the actuator, the velocity, the acceleration curve and the curve of the collision force and the collision torque were analyzed by using Creo3.0 to build the digital prototype of the double globoidal cam-type stepping-driven manipulator . To verify the correctness of the design results.
Finite Element Analysis And Cutting Method Of Apple Cutting Tool,
2017
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Finite Element Analysis And Cutting Method Of Apple Cutting Tool, Wu Xiaohua, Zhang Shuhui, Chen Janjun, Tan Zuojun
Food and Machinery
The different cutting methods can directly affect the quality of fruits and vegetables in cutting fruit and vegetable. The Elastic Modulus of the Fuji apples were measured by the compression experiment, and the physical model of the pulp was established. In this study, the finite element model of simulated cutting apple was established by Ansys-Workbench, and the maximum elastic strain and the maximum shear stress were also analyzed under different tool shape, wedge angle, and material, and the cutting speed. It was determined that the shape of the tool suitable for apple cutting was rectangular, the wedge angle is 11°～15°and …
