Ultrasonic Nondestructive Testing Device For Water-Injected Meat And Extraction Of Feature Threshold,
2017
Department of Electrical Engineering and Automation of Northeast Agricultural University, Harbin, Heilongjiang 150030,China
Ultrasonic Nondestructive Testing Device For Water-Injected Meat And Extraction Of Feature Threshold, Liu Zhaoxin, Li Ming, Gan Fuhang, Zhang Weihua, Wang Runtao
Food and Machinery
Targeting the water-injected meat issue and lack of the household inspective devices, developed a portable non-destructive ultrasonic inspective device on water-injected meat. Basing on the ultrasonic energy analysis, the final characteristic threshold is confirmed by analyzing characteristic values, like the characteristics of frequency, characteristic half-wave, and δ0 amplitude, through related experiments. As the results imply, 4.010 V, the obtained δ0 amplitude of characteristic half-wave, is the final threshold. The nondestructive ultrasonic inspective device on water-injected meat reaches a high grading accuracy of 98.8%.
Study On The Optimization Of The Compound Inhibitor Of Non-Enzymatic Browning In Stanuntonia Chinensis Juice,
2017
Basic Department of Zunyi Medical and Pharmaceutical College, Zunyi, Guizhou 563003, China
Study On The Optimization Of The Compound Inhibitor Of Non-Enzymatic Browning In Stanuntonia Chinensis Juice, Cui Linyun
Food and Machinery
To optimize the compound inhibitor of the non-enzymatic browning in Stanuntonia chinensis juice, four inhibited single factor experiments, i.e., EDTA-Na2 (X1), Sodium D-isoascorbate (X2), L-cysteine (X3) and Citric Acid (X4), were used as the independent variables, while the non-enzymatic browning inhibition rate (Y) was regarded as the dependent variable. Moreover, the response surface experiments were undertaken by Box-Behnken design and process the data by Expert 8.0. With the Response Surface Methodology (RSM), the optimal inhibited process parameters of non-enzymatic browning in the S. chinensis juice was found to be combination of 0.001 1% EDTA-Na2, 0.212 6% Sodium …
Identification Of Meat And Poultry Species In Food Products Using Dna Barcoding,
2017
Chapman University
Identification Of Meat And Poultry Species In Food Products Using Dna Barcoding, Rosalee S. Hellberg, Brenda C. Hernandez, Eduardo L. Hernandez
Food Science Faculty Articles and Research
DNA barcoding is a promising method for the sequencing-based identification of meat and poultry species in food products. However, DNA degradation during processing may limit recovery of the full-length DNA barcode from these foods. The objective of this study was to investigate the ability of DNA barcoding to identify species in meat and poultry products and to compare the results of full-length barcoding (658 bp) and mini-barcoding (127 bp). Sixty meat and poultry products were collected for this study, including deli meats, ground meats, dried meats, and canned meats. Each sample underwent full and mini-barcoding of the cytochrome c oxidase …
Study On Catalytic Behaviors Of Rhizopus Chinensis Lipase Under Synergic Action Of High Pressure And Temperature,
2017
School of Food Science, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Catalytic Behaviors Of Rhizopus Chinensis Lipase Under Synergic Action Of High Pressure And Temperature, Chen Gang, Miao Ming, Jiang Bo, Feng Biao
Food and Machinery
The effects of pressure and temperature on the activity and the stability of Rhizopus chinensis lipase during high hydrostatic pressure treatment were studied. Based on the two-state model, the thermal denaturation of the enzyme was investigated and the isokineticity diagram was obtained. Within 0.1～200.0 MPa the enzyme activity increased with the pressure and the maximum activity was achieved at 200 MPa, which was 116% of that at atmospheric pressure. The activity began to decrease at pressure above 200 MPa and this tendency accelerated upon the pressure superior to 400 MPa. The high pressure treatment did not modify the optimal temperature …
Preparation Of Carbon Nanotube Composite Functionalized By Cinnamaldehyde/Chitosan And Application For Lipase Immobilization,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation Of Carbon Nanotube Composite Functionalized By Cinnamaldehyde/Chitosan And Application For Lipase Immobilization, Liu Wei, Jia Chengsheng, Zhang Xiaoming, Xia Shuqin
Food and Machinery
Using chitosan modified by cinnamaldehyde to decorate carbon nanotubes, a novel cinnamaldehyde/ chitosan/ carbon nanotubes composites were synthesized. The modified composites and its corresponding intermediates were characterized by FT-IR, XRD, high-resolution SEM and TGA. Taking porcine pancreatic lipase as a model, explored the properties of cinnamaldehyde/ chitosan/ carbon nanotubes composite materials. The results indicated that when the conditions were: molar ratio of cinnamaldehyde to chitosan of 41, pH =7.0 and the enzyme concentration of 5 mg/mL, and the maximum load of 248 mg/g and the enzyme activity of 8 064 U/g were obtained. The enzyme activity was still above 69% …
Research Of Bound Aromas Based On Acid Hydrolysis In Glutinous And Non-Glutinous Sorghums,
2017
Lab of Brewing Microbiology and Applied Enzymology, Wuxi, Jiangsu 214122, China; Key Laboratory of IndustrialBiotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Of Bound Aromas Based On Acid Hydrolysis In Glutinous And Non-Glutinous Sorghums, Lu Jiahui, Fan Wenlai, Xu Yan
Food and Machinery
In order to explore the effect of glutinous and non-glutinous sorghums on Chinese liquor’s quality, the SPE column was used for adsorbing bound precursors, and then, which were hydrolyzed by acid to release volatile compounds. The HS-SPME coupled with GC-MS was employed to identify and quantify sorghums’ bound aroma compounds. 21 kinds of aroma compounds were detected in two sorghums, including 5 alcohols, 7 aldehydes and ketones, 5 aromatic compounds, 3 terpenoids and 1 furan. Among these, 3 volatiles were identified tentatively. The total content of glutinous and non-glutinous sorghums’ bound aromas was 7 192 μg/kg and 6 922 μg/kg. …
Selection And Diversity Of Pesticide-Degrading Bacteria Isolated From Zaopei Of Luzhou-Flavor Liquor,
2017
College of Life Science and Food Engineering, Yibin University, Yibin, Sichuan 644000, China; Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan 644000, China
Selection And Diversity Of Pesticide-Degrading Bacteria Isolated From Zaopei Of Luzhou-Flavor Liquor, Feng Ruizhang, Zhou Wanhai, You Ling, Wei Qing, Shu Yuan
Food and Machinery
The pesticide-degrading bacteria was isolated and selected from Zaopei of Luzhou-flavor Liquor by the enrichment culture and plate separation technology, then the phylogenetic analysis of these strains were carried out by 16S rRNA gene sequence. The results showed that 52 strains were isolated from Zaopei of Luzhou-flavor Liquor, and 25 strains had degradative capability for Propiconazol, and 10, 17 had degradative capability for, Atrazine, 2,4-D butyl ester respectively. 51 strains belonged to 22 species of 6 genera (Bacillus, Lysinibacillus, Pseudomonas, Acinetobacter, Brevibacillus, Stenotrophomonas), and 1 isolate was presumed to be variety of Bacillus thuringiensis (with 97.3% sequence similarity). Bacillus was …
Screening And Identification Of Lactobacillin-Producing Strain In Traditional Yak Yogurt,
2017
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China; Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chon
Screening And Identification Of Lactobacillin-Producing Strain In Traditional Yak Yogurt, Zhang Meimei, Suo Huayi, Zhao Xin, Qian Yu, Li Jian, Ding Yangping, Zhang Yu
Food and Machinery
The 26 strains isolated from traditional fermented yak milk in Yangbajin-Tibet and Yunnan-Shangrila area. In this study, the inhibitory spectrum of the selected strain was determined by Oxford cup double agar diffusion method Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Yeast was taken as the indicator, to screen out lactic acid bacteria with high antibacterial activity from various stains. At the same time, according to the exclusion of organic acids, hydrogen peroxide and proteolysis detection, speculated that the inhibitory effect of lactic acid bacteria may come from lactobacillin. The results showed that 3, 21, 23, 24, 25 strains have higher …
Solubility And Structural Changes Of Corn Starch In Dmso / Water System,
2017
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Solubility And Structural Changes Of Corn Starch In Dmso / Water System, Wang Rui, Tian Yaoqi, Xie Zhengjun
Food and Machinery
Dimethyl sulfoxide (DMSO) is the key reagent to dissolve starch in the starch structural analysis. In this paper, solubility and structural changes of corn starch in DMSO/water system were studied. Corn starch achieved maximum solubility of 97.15% in 90% DMSO solution when the dissolution time reaches 12 h. With the excessive dissolution, no significant change in solubility was detected. Scanning electron microscopy (SEM) analysis showed that starch granules structure were the largest damaged in 90% DMSO, which confirmed that 90% DMSO was the best solvent for starch. High performance size exclusion chromatography (HPSEC) and high performance anion-exchange chromatography (HPAEC) found …
Optimization On Cultivation Conditions For Antimicrobial Substance Production By Paenibacillus Bovis Sp.Nov. Bd3526,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai 200436, China
Optimization On Cultivation Conditions For Antimicrobial Substance Production By Paenibacillus Bovis Sp.Nov. Bd3526, Hua Bangqing, Zhang Qiuxiang, Liu Zhenmin, Wu Zhengjun
Food and Machinery
In order to increase the production of the antimicrobial substances by P.bovis BD3526 in wheat bran broth，the effect of individual fermentation parameter including cultivation temperature, period, inoculum ratio, age of the inoculum and concentration of wheat bran on the inhibitory intensity of the fermented wheat bran broth was determined, employing Micrococcus luteus as the indicator. Based on the results of single factor tests, four variables i.e. cultivation temperature, cultivation period, inoculum ratio and concentration of wheat bran were employed to further optimize the fermentation conditions for antimicrobial components production by the strain BD3526 by response surface methodology. The optimal cultivation …
Characterization Of Carboxymethyl Modified Cellulose Nanocrystal From Sweet Potato Residue,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Characterization Of Carboxymethyl Modified Cellulose Nanocrystal From Sweet Potato Residue, Ma Xiaohan, Liu Xiong, Guo Ting, Zhao Dan, Tian Junqing, Zhao Tiantian
Food and Machinery
With sweet potato residue as raw material, cellulose nanocrystals (CNCs) were achieved through ultrasonic-assisted acid method. Carboxymethyl cellulose nanocrystals (N-CMCs) were produced by carboxymethylation of CNCs. Transmission electron microscopy (TEM) showed that the N-CMCs were still typical spherical nano particles and slightly larger with a uniform diameter ranging from 30 nm to 50 nm. They were more loosely packed than the CNCs and had a porous surface structure. The crystallinity index of the N-CMCs (52.83%) was lower than that of CNCs (73.27%), whereas the thermal stability of the former was higher. N-CMCs could be used as an excellent food additive, …
Research On The Detection Model Of Sugar Content In Different Position Of Citrus Based On The Hyperspectral Technology,
2017
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Research On The Detection Model Of Sugar Content In Different Position Of Citrus Based On The Hyperspectral Technology, Jie Dengfei, Yang Jie, Peng Yaxi, Lian Yuxiang, Zhang Deng
Food and Machinery
Hyperspectral techniques were used to study the sugar content of different parts of citrus, and the sugar content detection models with hyperspectral information of calyx, stem and equator part were established respectively. The results showed that the model established by calyx was better than that of stem and equator. The detection models of partial least squares regression (PLSR), principal component regression (PCR), and stepwise multivariate linear regression (SMLR) were established respectively, and the results of these three models were close. The PLSR model was found to the best among them, after Norris derivative pretreatment methods were applied, the prediction correlation …
Determination Of Organic Selenium In Food By Inductively Coupled Plasma Mass Spectrometry,
2017
Guangdong Dongguan Quality Supervision Testing Center, Dongguan, Guangdong 523808, China; College of Food Sciences and Technology, South China University of Technology, Guangzhou, Guangdong 510640, China
Determination Of Organic Selenium In Food By Inductively Coupled Plasma Mass Spectrometry, Gong Liang, Xiong Jun, Yu Yigang
Food and Machinery
A method was established to direct determination of organic selenium in food. The organic selenium was extracted by adding cyclohexane in aqueous solution with pH value of 7.0, and the content of organic selenium was determined by inductively coupled plasma mass spectrometry after microwave digestion. In the best test conditions, the limit of detection and quantification were 0.45 μg/kg and 1.5 μg/kg, respectively. The recoveries ranged from 93.5% to 103.0%. The method has many advantages such as simple operation, high precision, wide linear range and so on, and can be used for accurate determination of selenium in food. So it …
Research On Adsorption Capacity Of Organically Modified Na-Montmotillonite For Aflatoxin B1,
2017
College of Food Science & Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
Research On Adsorption Capacity Of Organically Modified Na-Montmotillonite For Aflatoxin B1, Sun Siyuan, Diao Enjie, Li Xiangyang, Chu Xuan, Wang Jiasheng, Dong Haizhou
Food and Machinery
Na-montmotillonite (Na-MMT) was organically modified using Octadecy Trimethyl Ammonium Bromide (OTMAB) as a modifier to improve its adsorption capacity of aflatoxin B1 (AFB1). The modified Na-MMT is characterized by X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, Scanning electron microscopy (SEM), and Thermogravimetric analysis (TGA). The results showed that the OTMAB was intercalated into the Na-MMT, expanded its interlayer spacing (d0.01), and increased its specific surface area. The adsorption isotherm of AFB1 on the modified Na-MMT is followed the Langmuir equation. The maximum adsorption capacity (qmax) and the Langmuir adsorption coefficient (k) …
Study On Electromagnetic Shielding Of Temperature Sensor Which Measures The Temperature Of Powder Food In High Frequency Electrothermal Sterilization Equipment,
2017
Jiangsu University, School of Mechanical Engineering, Zhenjiang, Jiangsu 212013, China
Study On Electromagnetic Shielding Of Temperature Sensor Which Measures The Temperature Of Powder Food In High Frequency Electrothermal Sterilization Equipment, Tao Yi, Cai Jianrong, Zhang Shiqing, Sun Li, Li Xin
Food and Machinery
One kind of heat treatment machine for powder material was designed to use the metal screw impellor inside the sterilization chamber as the heating component connected to high frequency electricity. As strong magnetic field was generated during the process, the accuracy of temperature at critical control point (CCP) of the material measured by platinum resistor would be influenced, and this entailed the electromagnetic shielding (EM shielding). Based on both theoretical analysis and virtual simulation, our research was intended to design the shielding device. The relationships between the shielding effectiveness and the relative permeability, relative conductivity and thickness of different materials …
Numerical Simulation Of Agitating Valve And Structureoptimization Based On Fluent,
2017
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China
Numerical Simulation Of Agitating Valve And Structureoptimization Based On Fluent, Zhan Minmin, Yu Jinghu, Dai Xin
Food and Machinery
The method of computational fluid dynamics with RNG κ-ε turbulence model and Eulerian multiphase flow model was used to the simulation of solid-liquid two-phase feed mixer. Distribution of fluid field and volume fraction of solid-phase were analyzed in the stirred tank of horizontal mixer under the effect of agitator blade with different installing space of mixing blades and various lengths of mixing arms. Based on the results, the appropriate structure parameters could be selected and the simulation also provides theoretical basis for the optimizing design.
Study Of Mixing Effect Of Solid Powder In Horizontal Plant-Size Twin-Shaft Paddle Mixer,
2017
Research and Development Center of Perfect (China) Co., Ltd., Zhongshan, Guangdong 528402, China
Study Of Mixing Effect Of Solid Powder In Horizontal Plant-Size Twin-Shaft Paddle Mixer, Huang Zhaoxia, Wu Xiaochun, Chen Qiaohong
Food and Machinery
The contrast mixing experiments of easy-clean, plant-scale twin-shaft paddle mixer and V-type mixer with one over ten thousand of the tracer were carried out. The results showed that the coefficient of variation of horizontal twin-shaft paddle mixer was under 3% after 180 s mixing, while that of V-type mixer was under 4% after 20～25 min mixing. However, the different characteristics of materials should be considered in the design of this equipment.
Development Of An Electromagnetic Double Row Of Chain Equipment For Recycling And Cleaning Of Plates,
2017
College of Mechanical and Vehicle Engineering, Hunan University, Changsha, Hunan 410082, China
Development Of An Electromagnetic Double Row Of Chain Equipment For Recycling And Cleaning Of Plates, Yu Jianwu, Wen Cheng, Hu Qifeng, Shen Xiang, Li Xin
Food and Machinery
In order to solve low collection efficiency and low automation existing in present plates collection equipments, an electromagnetic double row of chain equipment for recycling and cleaning of plates is proposed. Diners place plates on the electromagnetic adsorption module, then plates with different models and materials is cleaned up and collected through automatic adsorbing, cleaning, stacking, and calculating stages. The equipment has good practicability and economy which design with compact structure and simple operation. The maximum speed of equipment is 240 pieces /min, the speed and pressure can be adjusted according to actual need. Equipments do not contact ort during …
Design Of Control System For Vertical Bagpacking Machine Based On Motion Controller,
2017
Wuhan Rentian Packaging Automation Technology CO., LTD., Wuhan, Hubei 430205, China
Design Of Control System For Vertical Bagpacking Machine Based On Motion Controller, Du Jian, Feng Yu, Zhu Xuejian, Ma Yong
Food and Machinery
The shape irregularity and size diversity of the vertical bags made it difficult to fill them. A stable performance of automatic vertical packaging was explored in order to solve the problems of its poor stability, based on the research of the motion controller as well as adopting the Delta2 robot structure, and this might provide a set of control solutions for the vertical packaging.
Research On The Compression Molding Technology Of The Pu Vacuum Sucker For The Automatic Line Of Packing Food,
2017
Anhui Technical College of Machanical and Electrical Engineering, Wuhu, Anhui 241000, China
Research On The Compression Molding Technology Of The Pu Vacuum Sucker For The Automatic Line Of Packing Food, Duan Xianyong, Han Zhongguan, Niu Li, Zheng Guibin
Food and Machinery
A PU vacuum sucker manufacturing process for the automatic production line of packing food was introduced in this study, and its difficulty in manufacturing process was also analyzed. Therefore, and develops a porous sheet soft colloidal pressure molding solution was developed. The UG software was used to build a model on the base and a small core of concave cavity, and then it was equipped with a high precision CNC engraving and milling machine. It adopted a hierarchical and subregional milling methods of the cavity milling, depth contour machining, and specifying the cutting region to ensure the position accuracy of …
