Optimization Of Spray Drying Process Of Dateplum Persimmon Powder By Response Surface Methodology,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization Of Spray Drying Process Of Dateplum Persimmon Powder By Response Surface Methodology, Qiao Xiaoquan, Ren Guangyue, Duan Xu, Zhang Ledao
Food and Machinery
In order to improve the drying effect of Dateplum persimmon powder through enzymatic hydrolysis followed by spray drying. The results showed that the total soluble solids contents of dateplum persimmon hydrolysate was 65.89%, when the hydrolysis was performed using 0.2% multi-enzyme(pectinase and cellulase) for 90 min at 45 ℃ and initial pH 4.5; after preconcentration to 16%, the hydrolysate was spray dried at an air-inlet temperature of 176 ℃, under adding the amount of gum Arabic of 53% and feed rate of 818 mL/h, resulting in a powder yield of 26.89% with water content smaller than 5%, and high suitability …
Current Situation And Development Strategies Of Freshwater Fish Processing Industry In Hunan Province,
2017
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Current Situation And Development Strategies Of Freshwater Fish Processing Industry In Hunan Province, Xu Simin, Li Zhao, Wang Jianhui, Huang Shouen, Liu Yongle, Wang Faxiang, Li Xianghong, Yu Jian
Food and Machinery
This paper discussed the current status of processing about freshwater aquaculture in Hunan province. The problems existing in processing was analyzed, which aims to find out the critical problem restricting the development of the aquaculture industry in Hunan Province. Then, some constructive suggestions were put forward to improving processing qualities of fishery resources to meet the consumers’ demands for the diversification of freshwater fish products and increasing the competitiveness of fishery in Hunan Province so as to promote freshwater aquaculture healthy and sustainable development.
Study On Theindustrial Standardization Management Mode Of The Local Special Food In Tourist Areas,
2017
Hunan International Economics University, Changsha, Hunan 410205, China
Study On Theindustrial Standardization Management Mode Of The Local Special Food In Tourist Areas, Zhu Fang
Food and Machinery
Focusing on the uneven qualities of current local special foods in tourist areas, propose to take the industrial development of local special food as source, combine multi-departments, and excavate local special food culture, to establish a standard system and protection/management mechanism of local special food. Create the industrialization chain of local special food, form a food management chain with local characteristics, improve the management mode of local special foods, to find new economic increasing points for local catering service industry and special foods and, and provid a new way for the development of local tourism.
Effect Of The Synergistic Modification Of Enzymatic Hydrolysis And Phosphorylation On Functional And Structural Characteristics Of Ovalbumin,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effect Of The Synergistic Modification Of Enzymatic Hydrolysis And Phosphorylation On Functional And Structural Characteristics Of Ovalbumin, Liu Lili, Li Yu, Wang Huan, Yang Chenliu
Food and Machinery
In this study, effects of the synergistic modification of enzymatic hydrolysis and phosphorylation on the functional properties and structural characterization of ovalbumin were studied. Comparison of functional properties of before and after the synergistic modification of ovalbumin, and the structural changes of the synergistic modification ovalbumin were analyzed by FT-IR, DSC and SEM. The results showed that the solubility, gel strength and emulsifying properties of the synergistic modification ovalbumin were higher than both the enzymatic hydrolyzed and unmodified ovalbumin, whereas the foaming and its stability were reduced. Moreover, the enzymatic hydrolysis of the ovalbumin peptide chain caused more amino acid …
Effects Of Yeast Enriched Selenium And Germanium On Flavor Characteristics Of Yanbian Beef,
2017
College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
Effects Of Yeast Enriched Selenium And Germanium On Flavor Characteristics Of Yanbian Beef, Lin Mo, Shen Jiajie, Wang Zengkai, Yu Shuai, Mu Baide, Yang Yongjie, Zhang Enxu, Liang Chengyun, Li Guanhao
Food and Machinery
In this study, 20 Yanbian yellow cattles (350±20) kg about 30 months’ age were randomly divided into four groups: the control group A (basal diet); test group B (0.1% yeast enriched selenium-germanium supplemented in basal diet); test group C (0.2% yeast enriched selenium-germanium supplemented in basal diet); test group D (0.3% yeast enriched selenium-germanium supplemented in basal diet). After the test cattle were feed for 100 days, they were standardized slaughtered and then stored at (4±1) ℃ for 48 h for acid discharge. The rump and striploin were picked for follow-up index measurement. In this experiment, the flavor changes of …
Effect Of Superfine Tea Powder On Antioxidant Activity Of Wheat Germ Solid Beverage,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Superfine Tea Powder On Antioxidant Activity Of Wheat Germ Solid Beverage, Liu Yueqiang, Zhou Huiming
Food and Machinery
In order to study the effect of superfine tea powder on the antioxidant property of wheat germ solid beverage, the different levels of superfine tea powder (3%, 5%, 7%, 10%) were added in the wheat germ solid beverage. The wheat germ solid beverage without the addition of superfine tea powder was the control sample, the accelerated storage experiment was adopted. The content of peroxide, composition of fatty acid, malondialdehyde content, polyphenol content, DPPH scavenging ability, ABTS+ scavenging ability and content of VE were detected. The results showed that superfine tea powder could improve the antioxidant properties of …
Screening And Identification Of Lactic Acid Bacteria With Acid And Bile Tolerance,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Screening And Identification Of Lactic Acid Bacteria With Acid And Bile Tolerance, Lu Yuanling
Food and Machinery
In order to screen human probiotics with the acid and bile resistant abilities, infant stool diluents were spread on five different selective ager plates including TPY, BHI, MRS and SL in this study. 42 strains of lactic acid bacteria with certain bile-tolerance were isolated by selective ager media for lactobacilli, supplemented with bile salt (0.2%) and bromcresol purple as an acid indicator. 3 strains of lactic acid bacteria with high acid tolerance were further selected from 42 strainsaccording to biomass of their cultured in the MRS liquid medium with pH 5.0, pH 4.0 and pH 3.5 respectively. Then the viability …
Effect Of Cooking Condition On The Sensory And Flavour Quality Of Chinese Mitten Crab (Eriocheir Sinensis),
2017
School of Biology and Basic Medical Science, Soochow University, Suzhou, Jiangsu 215123, China
Effect Of Cooking Condition On The Sensory And Flavour Quality Of Chinese Mitten Crab (Eriocheir Sinensis), He Jie, Cai Chunfang, Wang Yonglin, Yang Caigen, Ding Lei
Food and Machinery
Steaming and boiling, the two main methods to cook Chinese mitten crab（Eriocheir sinensis）, were investigated, started from hot water and cold water respectively. In order to screen optimal cooking method, the content of free amino acid, nucleotide and astaxanthin in edible parts as well as head shell were compared among crabs cooked in four condition, i.e. steaming with cold and hot water respectively and boiling with cold and hot water respectively. The results showed that the total free amino acids content and the total umami amino acids in muscle and gonad, and astaxanthin content in head shell of crab cooked …
Detection Of Kitasamycin Residues In Duck Meat Using Surface-Enhanced Raman Spectroscopy,
2017
College of Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China; Optics-Electrics Application of Biomaterials Lab, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
Detection Of Kitasamycin Residues In Duck Meat Using Surface-Enhanced Raman Spectroscopy, Zhao Jinhui, Hong Qian, Yuan Haichao, Liu Muhua
Food and Machinery
By applying surface-enhanced Raman spectroscopy (SERS), a rapid detection of Kitasamycin (KIT) residues in duck meat was proposed. On the bases of analyzing UV-visible absorption spectrum of enhanced substrate and SERS of KIT in duck meat, the SERS detection conditions of KIT in duck meat, the addition amount of duck meat extract containing KIT and adsorption time, were optimized by single factor method, and the standard curves for the detection of KIT aqueous solution and KIT residues in duck meat were build respectively. The experiment results showed that the standard curve equation and the coefficient of determination were y=0.046 2x+0.215 …
Rapid And Quantitative Determination Of Sulfite Residue In Tremella Based On Ir Spectroscopy And Pls,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Rapid And Quantitative Determination Of Sulfite Residue In Tremella Based On Ir Spectroscopy And Pls, Yuan Kai, Wang Xichang, Zhang Long, Gu Dongchen, Guo Xiaoxi, Fan Zhenyu
Food and Machinery
The change regulation of the content chemical functional group in tremella samples with different setting levels of sulfite content was explored by using the infrared spectroscopy, and the mechanism of bleaching was further revealed. A rapid quantitative method testing the sulfite residue in tremella would be established. Moreover, the true content of sulfite content was detected by biodine drop method. The infrared spectra of the samples with different levels of residual sulfur were collected and analyzed, and the quantitative detection model based on partial least squares（PLS）was builded. The result indicated that the sulphur fumigation bleaching tremella through destroying the hydroxyl …
Drying Characteristics And Mathematical Model Of Hot Air Drying For White Seedless Grape,
2017
Department of Electrical and Information Engineering, Xinjiang Institute of Engineering, Urumqi, Xinjiang 830022, China
Drying Characteristics And Mathematical Model Of Hot Air Drying For White Seedless Grape, Yang Jiapeng, Yan Shengkun, Xu Lijun, Liu Yan
Food and Machinery
Analysed the drying characteristics of white seedless grape under the conditions of air temperatures（30～45 ℃） and air velocity（0.5～2 m/s），and obtained the available moisture diffusion coeffi-cient and drying activation energy. Finally, non-linear regression analysis was used to develop four common agricultural thin layer-drying models based on the data, and these models were evaluated by coefficient of determination (R2), root mean squared error (RMSE) and chisquare value (χ2). Results: The available moisture diffusion coefficient were rising with the growth of air temperature and air velocity. The drying activation energy (Ea) is calculated to be 22.95 kJ/mol …
Three-Dimensional Visual Digital Modeling Of Brown Rice Based On Laser Scanning,
2017
Beijing Technology and Business University, School of Materials Science and Mechanical Engineering, Beijing 100048, China
Three-Dimensional Visual Digital Modeling Of Brown Rice Based On Laser Scanning, Kong Xiangliang, Tang Xiaohua, Wu Xingyu, Zheng Longan, Hao Fangtao, An Jiaqiang
Food and Machinery
The modeling of brown rice is the basis of the further research on rice milling process. Based on the principle of the combined building of discrete fault annular section, by using high precision laser displacement sensor as detecting instrument, digital detecting device for brown rice was designed and developed to achieve a non-contact digital measurement of the discrete section of brown rice. Moving average filter and ellipse fitting were adopted according to the characteristics of the original measurement data, and the error analysis of data before and after treatment were compared and investigated. The modeling process was based on the …
Design And Experiment Of Qnz24 Type Eviscerating Machine For Duck,
2017
Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083, China
Design And Experiment Of Qnz24 Type Eviscerating Machine For Duck, Wang Daolu, Ye Jinpeng, Ding Youhe, Jiang Junqiang, Guo Nan
Food and Machinery
In order to solve the problems in duck slaughter machinery process, including low level of automation and low production efficiency, an automatic eviscerating machine was researched and designed. Moreover, the machine structure and its working principle were analyzed. The key components of the manipulator unit were analyzed, designed in coordination and corrected its cam curves based on the related theory of cam. Creo3.0 was used to establish the three-dimensional model of multiple trails cylindrical cam, and the kinematics simulation was analyzed in the software at the same time, to support the cam. Spindle was analyzed and rigidity check. The test …
Dynamic Analysis And Simulation Study For Support Parts Of Rotating Machinery,
2017
School of Mechanical Engineering of Xijing University, Xi’an, Shaanxi 710123, China
Dynamic Analysis And Simulation Study For Support Parts Of Rotating Machinery, Qiu Haifei
Food and Machinery
For adapting to high speed development of the rotating machinery, the dynamic simulation was studied based on a box of certain typed reducer. The rotational speed and output loads of the reducer were simulated by step function, and dynamic simulation and loads calculation of the reducer were done in environment of ADAMS/View. Finite element model of the reducer box was set up by ANSYS platform, and harmonic response analysis of the box was carried out on the basis of its modal analysis, thus then curves such as amplitude-frequency response, stress-frequency response from 45 Hz to 115 Hz were acquired, and …
The Application Of Folk Art Emotional Elements In Traditional Food Packaging Design,
2017
School of Art and Design, Changsha University of Science and Technology, Changsha, Hunan 410114, China
The Application Of Folk Art Emotional Elements In Traditional Food Packaging Design, Li Li
Food and Machinery
Aiming at the problems existing in traditional food packaging design, solutions were seek from the perspective of folk art. Through classification and analysis of the emotional elements of folk art visual, touch, hearing, explored the folk art emotional element applied to the traditional food packaging vision (graphic, color, typography), touch (material), hearing, smell, taste design approach and methods, which offered the references for the development of traditional food packaging design, and inheriting of folk art.
Effect Of Ozone Water Combined With Modified Atmosphere Packaging On Preservation Of Fresh-Cut Hang Cabbage,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effect Of Ozone Water Combined With Modified Atmosphere Packaging On Preservation Of Fresh-Cut Hang Cabbage, Lei Hao, Xie Jing, Qiao Yongxiang, Zhang Shuanshuan
Food and Machinery
Fresh-cut hang cabbage cleaned by 1.8 mg/L ozone water was selected as the experimental material, the effect of keeping fresh on fresh-cut Hang cabbage was studied by different gas composition modified atmosphere packages, such as CK for air, A for 5% O2+ 5% CO2 +90% N2, B for 5% O2+10% CO2+85% N2, C for 10% O2+5% CO2+85% N2, D for 10% O2+10% CO2+80% N2. It showed that the 5% O2+10% CO2+85% N2 …
Effect Of Controlled Atmosphere On Preservation And Freshness Storage Of Broccoli,
2017
University of Shanghai for Science & Technology, Shanghai 200093, China; Shanghai Academy of Agricultural Sciences Agricultural Preservation and Processing Research Center, Shanghai 201403, China
Effect Of Controlled Atmosphere On Preservation And Freshness Storage Of Broccoli, Huang Yufei, Qiao Yongjing, Liu Chenxia, Zhu Zhongnan
Food and Machinery
This research studied the effect of O2/CO2 controlled atmosphere on quality indicators in the "Hanxiu" broccoli in (0.0±0.5) ℃.The results showed that the O2/CO2 controlled atmosphere could keep the water content , the soluble solids content, VC content and chlorophyll content of broccoli, and effectively restrain the increase of the malondialdehyde content. Meanwhile, it also decreased the activity of PPO, maintained the activity of POD. It was concluded that O2/CO2 controlled atmosphere could keep the quality of broccoli during the period of storage ,and delay the aging rate. In the …
Influence Of Salt Concentration On Quality Of Pickled And Dried Grass Carp Fillets Under Controlled Freezing Point,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Influence Of Salt Concentration On Quality Of Pickled And Dried Grass Carp Fillets Under Controlled Freezing Point, Cai Liyan, Wan Jinqing, Liang Dingfang, Zhang Nan
Food and Machinery
Pickling and drying is helpful for the taste of fish fillets which is highly related to the content of salt. With 0%, 5%, 7% and 9% salt content respectively, the freshness, biogenic amine and taste of grass carp fillets were studied during pickling and drying under controlled freezing point (-0.5 ℃±0.4 ℃) and storage at 4 ℃. The results showed total volatile basic nitrogen (TVB-N) of the fillets decayed after 50, 60, and 70 d. After storage for 70 days, biogenic amine of fillets reached 243.32, 210.10, 180.15 and 174.54 mg/kg and their equivalent umami concentration (EUC) reached 0.99, 1.90, …
Detection Of Insect Hole Andmildew In Processing Tomato By Visible Near Infrared Hyperspectral Imaging,
2017
Mechanical and Electrical Engineering College, Shihezi University, Shihezi, Xinjiang 832000, China
Detection Of Insect Hole Andmildew In Processing Tomato By Visible Near Infrared Hyperspectral Imaging, Ma Yan, Zhang Ruoyu, Qi Yanjie
Food and Machinery
The quality of tomato products is significantly degraded due to defects on raw processing tomatoes such as insect hole or mildew. This research aims to investigate the potential of using visible/ near infrared (Vis/NIR) hyperspectral imaging for detection of insect hole and mildew on raw processing tomato. Tomato samples were imaged using a hyperspectral imaging system that covers a spectral range from 408 to 1013 nm. To images, region of interests (ROIs) were manually selected to extract mean spectra on every individual samples. Principal component analysis (PCA) was performed on the extracted spectra to select three optimal wavelengths (550, 750, …
Numerical Simulation And Optimization On Temperature Field In Large Cold Store,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Numerical Simulation And Optimization On Temperature Field In Large Cold Store, Li Yizhe, Xie Jing
Food and Machinery
A three-dimensional numerical model included the inside and outside environment of the cold store, and air curtain of the big cold store was established in this study. The steady and unsteady simulations of the temperature field were performed by using numerical simulation software, and the relative results were used for experimental verification. It turned out that experimental verification was basically coincidence with the results of the simulations. Acquired from analyzing the results of simulations, although the temperature field in the cold store reached the required temperature range, the distribution of temperature field near stacking goods was not balance completely, due …
