Effects Of Curdlan On The Freeze-Thaw Stability Of Myosin Gel,
2017
College of Food Science&Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; China-Ireland International Cooperation Laboratory of Foods Material Science and Structural Design, Fuzhou, Fujian 350002, China
Effects Of Curdlan On The Freeze-Thaw Stability Of Myosin Gel, Wang Peisen, Li Qianru, Jiang Wentao, Miao Song, Zhang Longtao, Zheng Baodong
Food and Machinery
In order to investigate the effects and mechanization of curdlan on the free-thaw stability of surimi, gel strength and water holding capacity of myosin gel model in freeze-thaw cycles were observed. The intermolecular force, water distribution and microstructure were determined by LF-NMR, FT-IR and SEM respectively. The result showed that 1% curdlan increased the gel strength and water holding capacity and alleviated the reduction of gel strength and water holding capacity during freezing and thawing cycle. The addition of curdlan strengthened the hydrogen bonding inter myosin，which led to the formation of a compact three-dimensional network structure of myosin gel. Moreover, …
Physicochemical Properties Of Resistant Starch Pastes From Potato Modified By A Combination Of Organic Acid And Heat-Moisture Treatments,
2017
College of Chemical Engineering, Hunan Institute of Engineering, Xiangtan, Hunan 4111041, China
Physicochemical Properties Of Resistant Starch Pastes From Potato Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Xie Tao, Li Xiaowen, Jiang Zhaohui, Yi Cuiping
Food and Machinery
Resistant starches from potato modified by a combination of organic acid hydrolysis and heat-moisture treatments (AH-HMT RS3) were prepared under conditions of excess moisture. Their water binding capacity, degree of swelling, solubility, and pasting, textural, and thermal properties were all studied. The results demonstrated that the water binding capacity of AH-HMT RS3 increased to 1.38～2.32 times (starchwater = 1 g1 g) and 2.20～3.49 times (starchwater = 1 g3.5 g) that of the native starch. At 95 ℃, the degree of swelling decreased to 38.04%~58.10% (starchwater = 1 g1 g) and 53.42%～86.05% (starchwater = 1 g3.5 g) that of the native …
Dynamic Changes Of Nutrational And Functional Ingredients During Germination Of Quinoa,
2017
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Dynamic Changes Of Nutrational And Functional Ingredients During Germination Of Quinoa, Huang Jin, Qin Likang, Shi Qingnan, Wen Anyan
Food and Machinery
The changes of bud length, germination rate, protein, amino acid, crude fat, starch, ash content, total flavonoids, total polyphenols, γ-aminobutyric acid and saponin content were investigatedduring the period of sprouting. The rate of germination could reach 80% after 24 hours. There was a decreasing tendency on the content of protein, total ash and total starch, while the crude fat content displayed a trend of increasing, and the variation were 64%, 41%, 49% and 28% respectively. The composition of amino acids had no obvious change, but the proportion of total essential amino acids (TEAA) to total content of amino acids (TAA) …
Correlation Analysis Between Chemical Composition And Quality Characteristics Of Puer Ripe Tea,
2017
Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Puer, Yunnan 665000, China
Correlation Analysis Between Chemical Composition And Quality Characteristics Of Puer Ripe Tea, Bai Xiaoli, Zhang Jianyong, Jiang Heyuan, Li Changwen, Zhang Chenxia
Food and Machinery
The correlation between eleven chemical composition and sensory properties of fifty Puer ripe tea was studied. The data analyses with principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The results showed that quality characteristics were positively related with water extract, total sugar, tea polysaccharides, tea polyphenol, amino acid and tea pigment; negatively related with water content, total ash, pH, crude fiber and caffeine.
Effects Of Organic Selenium And Linseed Oil Supplementation On Myofibrillar Protein And Quality Of Frankfurters,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Organic Selenium And Linseed Oil Supplementation On Myofibrillar Protein And Quality Of Frankfurters, Tang Xinyue, Zhang Wenbin, Jiang Jiang, Yang Ruijin, Hua Xiao, Zhao Wei
Food and Machinery
Crossed pigs were fed a control diet (with 0.3 mg/kg sodium selenite+1.5% soybean oil) or organic selenium diets (0.3 mg/kg Se-Yeast +1.5% soybean oil or linseed oil, 0.5 mg/kg Se-Yeast+1.5% soybean diet) to investigate the effects on selenium deposition in loin muscle, fatty acid profile, properties of myofibrillar and processed meat products. The organic diets increased muscular selenium content up to 54% (P<0.05) compared to the control diet. Linseed oil supplemented in the pig diet improved n-6/n-3 ratio, the solubility and gelatin strength of myofribrillar (P<0.05), without affecting the microstructure and sensory characters of Frankfurters. The high level of organic selenium supplementation inhibited the lipid oxidation of Frankfurters from d 7 to d 12. Hence, dietary organic selenium and linseed oil supplementation have some enhancement in Se-enriched meat production and processing.
Study Of Membrane Fouling Mechanism In Soy Sauce Clarification,
2017
School of Biotechnology, East China University of Science and Technology, Shanghai 200237, China; R&D Center of Separation and Extraction Technology in Fermentation Industry, East China University of Science and Technology, Shanghai 200237, China; State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
Study Of Membrane Fouling Mechanism In Soy Sauce Clarification, Sun Ye, Yao Lei, Zhao Liming
Food and Machinery
Microfiltration is a popular technology in soy sauce and other brewing products clarification proceducer. As the complex components and the strict requirements in nutrition and flavor, membrane fouling is an intractable problem and the fouling mechanism hasn’t been clarified. In this work, membrane fouling mechanisms was systematically investigated by fitting the flux curve to Hermia model. Results: At the initial stage of soy sauce clarification, the fouling mechanisms was dominated by multi-mechanism, for the complete pore blocking, intermidate pore blocking, and cake layer formation model. During the following process cake layer formation predominated the membrane fouling.The influences of operating conditions …
Siroulation And Application On Vacuum Far-Infrared Radiation Drying Of Lily Based On Weibull Distribution Function,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Louyang, Henan 471003, China
Siroulation And Application On Vacuum Far-Infrared Radiation Drying Of Lily Based On Weibull Distribution Function, Huang Jing, Zhu Wenxue, Liu Yunhong, Luo Lei
Food and Machinery
To research the influence factors of each parameter in the Weibull distribution function, with lily at different infrared radiation heater’s temperature, different pressure of drying chamber and different thickness of materials being taken as subjects, Weibull distribution function was used to simulate and analyze the dynamic curve of lily. The results showed that Weibull distribution function could simulate the vacuum far-infrared drying process well (R2=0.995 3～0.999 7 ); the size parameter α of the model was significantly correlated with the infrared radiation heater’s temperature (P＜0.01). The scale parameter β of the model was related to the pressure of …
The Content Change Of Exogenous Maillard Reaction Intermediates During Cigarette Processing And Its Improving Effect On Aromas,
2017
China Tobacco Jiangsu Industrial Co., Ltd., Nanjing, Jiangsu 210019, China
The Content Change Of Exogenous Maillard Reaction Intermediates During Cigarette Processing And Its Improving Effect On Aromas, Gan Xuewen, Wang Guangyao, Deng Shibin, Zhang Chunhui, Cui Heping, Liu Shuguang, Yu Jingyang, Cheng Tao, Zhang Xiaoming
Food and Machinery
Maillard reaction intermediates are important aromatic precursor substances in cigarettes, which can reconcile smoke and improve the taste of tobacco. In this study, Maillard reaction intermediate of Heyns rearrangement product was prepared by using fructose and phenylalanine as raw material, and then being added to tobacco. The analysis method of exogenous HRP was studied. The optimal extraction conditions of HRP were determined as follows: methanol as the extraction solvent, solvent/solid ratio of 201 (mL/g), the extraction temperature of 25 ℃, and the extraction time of 40 min. The extraction efficiency reached 95% in the conditions above. The HRP in the …
Study On Dynamic Suction Resistance Of Cigarette During Combustion,
2017
Technology Ceter, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, Henan 450000, China
Study On Dynamic Suction Resistance Of Cigarette During Combustion, Liu Huan, Wang Le, Hu Shaodong, Yang Jinchu, Li Bin
Food and Machinery
In order to study the changes and the influencing factors of dynamic suction resistance during cigarette combustion, selecting 3R4F as the experimental samples and building the calculation methods for dynamic suction resistance investigated the change of dynamic suction resistance with the position of the combustion line during the combustion. Analyzed the effects of tobacco density, different suction conditions and different suction modes on the dynamic suction resistance of cigarette. Conclusions can be drawn as the following: the dynamic suction resistance of cigarette was increasing first, then decreasing and stabilizing with the position of combustion line, and then increasing; the parts …
Determination Of Lead In Table Salt By Using Internal Standard Method And Standard Addition Method Of Icp-Ms,
2017
Hubei Provincical Institute for Food Supervision and Test, Wuhan, Hubei 430060, China
Determination Of Lead In Table Salt By Using Internal Standard Method And Standard Addition Method Of Icp-Ms, Zhu Ying, Fu Wenwen, Yao Xiaofan
Food and Machinery
Rhodium (103Rh) was used as internal standard substance, and the recovery rates of lead in samples with different salt concentration of 4%, 8%, 12%, 16% were determined by using internal standard correction method and standard addition method of Inductively Coupled Plasma Mass Spectrometry(ICP-MS). The experimental results show that: When determined by internal standard correction method, as the table salt sample’s concentration increased from 4% to 20%, the recovery rates of the internal standard reduced from 54.8% to 5.1%, and the recovery rates of lead in high, medium and low standard addition samples with different concentration gradients of table …
Determination Of Pindone In Meat Product By Gc-Ms,
2017
Hunan Research Institute of Food Quality Supervision and Inspection, Changsha, Hunan 410017, China
Determination Of Pindone In Meat Product By Gc-Ms, He Yan, Xu Wenyang, Sun Guifang, Zhou Xingwang, Tang Wanli
Food and Machinery
To establish a GC-MS method for determination of pindone in meat products. The effects of ways of extraction and purification on the recovery have been studied. The samples were extracted by acetone and (hexane 11) with dSPE purified column. GC-MS was used for determination by EI. The average recoveries were in the range of 81%～89% at spiked levels of 0.5～5.0 mg/kg. The relative standard deviation of the methods were 3.0%～8.4%, and the limit of quantification reached 0.005 mg/kg which meet the requirement of technical parameters for analysis with fast and simple determination and high sensitivity.
Investigation On The Performance For The Heat Pump Two-Effect Direct Contact Membrane Distillation System,
2017
College of Mechanical Engineering, Tianjin University of Science & Technology, Tianjin 300222, China
Investigation On The Performance For The Heat Pump Two-Effect Direct Contact Membrane Distillation System, Liu Ronghui, Chen Dong, Xie Jihong, Yan Zanyang, Peng Yuelian
Food and Machinery
The experimental heat pump two-effect direct contact membrane distillation system was developed, and its performance was alsostudied systematically. The results showed that the device could concentrate thermal-sensible liquid under low temperature at atmospheric pressure and run under setting conditions by regulating the auxiliary cooler. The membrane flux and thermal efficiency could be greatly increased with the increasing of material temperature. Under the influence of the combined effect of the membrane component thermal efficiency and the heat pump coefficient, the gained output ratio could achieve 1.58 at 66 ℃.
Design And Experimental Researchon The Screw Extrusion Device For Shrimp Head-Cutting,
2017
College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, Hebei 071001, China
Design And Experimental Researchon The Screw Extrusion Device For Shrimp Head-Cutting, Miao Qingbo, Wang Wei, Zhang Xiuhua, Li Duo, Li Shanshan
Food and Machinery
A kind of screw extrusion device for shrimp head-cutting was designed. According to the physiological and somatic characteristics, using the characteristic that shrimp head and the shrimp body poor connection, the device relied on the thread groove,which is formed by two parallel helical rollers, to hold the shrimp head and squeeze the shrimp head, to realized the seperation of shrimp body and head. The experimental study on the sample shrimps were selected with a body length from 120 mm to 150 mm. The results showed that the device of using the screw extrusion head-cutting was well, the head-cutting rate was …
Optimized Technology Of Rapeseed Drying Based On Whirlwind Dryer,
2017
College of Engineering, Hunan Agricultural University, Changsha, Hunan 410128, China
Optimized Technology Of Rapeseed Drying Based On Whirlwind Dryer, Lu Lei, Wu Mingliang, Cedric, Xie Wei, Xiang Wei
Food and Machinery
In order to explore the influencing factors of water loss rate per unit time during rapeseed drying, the optimum drying technological parameters of rapeseed under whirlwind drying were studied. The drying experiments were also carried out by using the self-made whirlwind drying machine of rapeseed. The singleand multi factors rotating orthogonal tests were undertaken by choosing the main factors including drying temperature, air velocity and the diameter of the inner diameter of the whirlwind dryer. The single factor test showed that the drying temperature, the air velocity and the diameter of the inner hole of the whirlwind dryer were the …
Research And Implementation Of The Non-Destructive Sorting System For Full Surface Information Of Jujube Based On Machine Vision Technology,
2017
School of Electromechanical Engineering, Guangdong Bai yun University, Guangzhou, Guangdong 510450, China
Research And Implementation Of The Non-Destructive Sorting System For Full Surface Information Of Jujube Based On Machine Vision Technology, Zhong Xiaohua, Cao Yuhua, Zhang Yongqing, Xiao Chengjun
Food and Machinery
Based on machine vision technology, a non-destructive sorting system for full surface information of jujube is designed. The whole machine consists of several parts, including automatic feeding mechanism, sorting mechanism, conveying and attitude adjustment mechanism, grading actuator, detecting and controlling part. Based on theory of mirror reflection principle, an inspection mechanism that can provide the full surface information to the Image processing software is designed to capture a top image, a bottom image and two side images of jujube at the same time, then the problem that the previous sorting system cannot acquire a whole surface information of the red …
Study On Mechanical Property Of Planar-Lonkage Mechanism,
2017
College of Mechanical Engineering, Xijing University, Xi’an, Shaanxi 710123, China
Study On Mechanical Property Of Planar-Lonkage Mechanism, Huang Pengfei
Food and Machinery
The kinematics characteristic of planar-linkage mechanism is analyzed based on mechanism theory. Through digital modeling and dynamic simulation technology, a functional simulation model of crank-rocker mechanism is set up, and then the design parameters of kinematic are obtained. Because boundary conditions of the finite element model is defined through seamless input of dynamic loads on Simulation modules, stress and deformation analysis of individual component and different subassembly are realized conveniently, and the accuracy and reliability of the statics analysis is improved effectively. Frequency and vibration mode of the mechanism in limit position are calculated through modal analysis. Besides, modal characteristic …
Effect Of Compound Preservative On Fresh-Keeping Of Fresh-Cut Yam,
2017
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Effect Of Compound Preservative On Fresh-Keeping Of Fresh-Cut Yam, Wang Mei, Xu Li, Wang Meifen, Tang Jing
Food and Machinery
In order to control the browning and quality deterioration of fresh-cut yam and extend its shelf life, By using the onion oil extracted from onion, which was combined with citric acid and chitosan, taking the L* values and sensory score as index, the formula of compound preservative for fresh-cut yam was optimized by single factor and orthogonal experiments. The results showed that the optimal formula of preservative for fresh-cut yam was 0.6% onion oil + 1.0% citric acid + 1.0% chitosan. This formula could significantly inhibit the activities of polyphenol oxidase(PPO) and peroxidase(POD), reduce relative conductivity and the accumulation …
Effects Of Processing And Storage Methods On The Quality Of Chrysanthemum,
2017
Sichuan Agricultural University, Agronomy College, Chengdu, Sichuan 611130, China
Effects Of Processing And Storage Methods On The Quality Of Chrysanthemum, Pan Yunyun, Wang Qing, Ran Cong, Hou Kai, Wu Wei
Food and Machinery
Compared with fresh chrysanthemum, drying, freeze-drying, 4 ℃ and -20 ℃storage of fresh chrysanthemum were used to study the effects of different processing and storage methods on the main chemical component of edible chrysanthemum. The results showed that the contents of main chemical component of edible Chrysanthemum were different for processing and storage in different way. Amino acid and chlorogenic acid contents of drying chrysanthemum were higher than those of the fresh chrysanthemum, while the other contents were obviously less than those the fresh chrysanthemum; soluble sugar content of freeze-drying chrysanthemum was higher than that of the fresh chrysanthemum. The …
Effect Of Different Low-Temperature Preservation Methods On The Properties Of Loach (Misgurnus Anguillicaudatus),
2017
College of Food Science, Southwest University, Chongqing 400716, China
Effect Of Different Low-Temperature Preservation Methods On The Properties Of Loach (Misgurnus Anguillicaudatus), Shi Qiuling, Shang Yongbiao, Lin Jing, He Xuehua
Food and Machinery
The changes of physicochemical qualities and microbiology in fresh loach treated at three different low-temperature conditions were investigated. The loach was slaughtered and then placed at 4 ℃ cold storage, -2.5 ℃ partial freezing, and -18 ℃ freezing storage conditions, respectively. Loach refrigerated was sampled at 0, 2, 4, 6, 8, 10 d (micro-frozen and freezing separately at 0, 5, 10, 15, 20, 25 d). The sensory evaluation, bacterial count, pH value, TVB-N, TBA, cooking loss, drip loss, and shear force were tested. The results showed that sensory and shear values decreased with time; aerobic bacterial count, TBA, TVB-N, drip …
The Study On The Ultrasonic-Assisted Aqueous Two-Phase Extraction On Flavonoids Of Valeriana Officinalis L. And Antioxidant Activity,
2017
Guizhou Institute of Technology, Guiyang, Guizhou 550003, China
The Study On The Ultrasonic-Assisted Aqueous Two-Phase Extraction On Flavonoids Of Valeriana Officinalis L. And Antioxidant Activity, Wu Dezhi, Zheng Qiang, Li An, Wang Yuyu, Wu Diyao
Food and Machinery
Flavonoids in Valeriana officinalis L. extracted by ultrasonic-assisted aqueous two-phase extraction was utilized in this study. Effects of ultrasonic time, amount of (NH4)2SO4, ultrasonic temperature and liquid-solid ratio were studied by the single factor methodologies, and then the extraction parameters were determined by Box-Behnken response surface methodology. In addition, reducing power, DPPH radical scavenging and hydroxyl radical scavenging activity were compared to investigate the antioxidant effect of flavonoids by reflux extraction. The results showed that optimized extraction parameters were ultrasonic time 35 min, amount of (NH4)2SO4 0.20 g/mL, ultrasonic …
