The Mechanism For Anti-Drunk And Anti-Inebriation Of Konjac Glucomannan,
2017
College of Food Science Southwest University, Chongqing 400716, China; Chongqing Food Technology Institute, Chongqing 400042, China
The Mechanism For Anti-Drunk And Anti-Inebriation Of Konjac Glucomannan, Zheng Lianji, Deng Liling, Luo Jiani, Zhang Shuai, Deng Li, Zhong Geng
Food and Machinery
In this study, different doses of konjac gum powder (KGM) were administered to Kunming mice to study their the anti-drunk hangover effects and its mechanism, and the model was made by intragastric administration of 56 %vol liquor of Red Star Erguotou, China. The results showed that the middle dose (240 mg/kg) and high dose (400 mg/kg) of KGM could effectively prolong the climb time and Latency time of drunkenness, and could significantly shorten the drunken mice sleeping time and sobering time. The ethanol concentration of serum in the high and middle dose groups was significantly lower than that in the …
Optimization On Adsorption And Purification Process For Gentian Polysaccharide In Guizhou By Macroporous Resin,
2017
School of Chemistry and Material Science, Guizhou Normal University, Guiyang, Guizhou 550001, China
Optimization On Adsorption And Purification Process For Gentian Polysaccharide In Guizhou By Macroporous Resin, Gong Jiangning, Rao Yu, Yang Yiju, Chen Fei
Food and Machinery
The content of polysaccharide was determined by phenol sulfuric acid method. The research investigated FL-3 resin on the adsorption and desorption effect of Gentiana scabra Bunge polysaccharide. FL-3 resin was used to purify the polysaccharide. Using the adsorption rate and desorption amount of polysaccharide as the index, the FL-3 resin purification process of polysaccharide was studied. The optimum conditions for the adsorption and resolution of polysaccharide by FL-3 resin were obtained. The experimental results showed that the polysaccharide can be effectively adsorbed and desorbed by the FL-3 resin. The optimum purification conditions were as follows: the sample concentration was 5 …
Study On The Antioxidant And Antimicrobial Activities Of Four Flavonol Compounds From Alpinia Officinarum Hance Rhizomein Vitro,
2017
College of Life Science, South China Normal University, Guangzhou, Guangdong 510631, China
Study On The Antioxidant And Antimicrobial Activities Of Four Flavonol Compounds From Alpinia Officinarum Hance Rhizomein Vitro, Wang Guanghua, Tang Shuping, Peng Mingjun, Ma Guangzhi, Wu Peijun, Yang Zhe, Wang Jinghua, Hang Ruqiang
Food and Machinery
The in vitro antioxidant and the antimicrobial activities of four flavonol compounds (Galangin, Kaempferide, Kaempferol and Quercetin) extracted and separated of Alpinia officinarum Hance rhizomein were studied. The results showed that quercetin had most significant antioxidant activity among the four flavonoids. Moreover, the antioxidant activity of the other three flavonol compounds in order, Kaempferol (highest), Kaempferide, Galangin (lowest). However the ABTS radical scavenging experiment results showed that the antioxidant activities of the three compounds were the same. The further antimicrobial experiment results showed that four flavonol compounds had antimicrobial activity to Staphylococcus aureus. S. aureus and Bacillus subtilis were two …
Effect Of Heat-Moisture Treatment On Various Physicochemical Properties Of Rice Starch And Quality Of Rice Starch Noodles,
2017
National Engineering Laboratory of Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Heat-Moisture Treatment On Various Physicochemical Properties Of Rice Starch And Quality Of Rice Starch Noodles, Wang Xiaopei, Chen Zhengxing, Li Juan, Wang Ren, Feng Wei, Wang Li, Luo Xiaohu
Food and Machinery
The effects of heat-moisture treatment on the physicochemical properties of starch and the qualities of rice starch noodles were studied, using rice starch as materials. The results showed that comparing with the native starches, there was an remarkable increase of T0, TP, TC, TC－T0 and ΔH after heat-moisture treatment. Crystalline structure of treated starch was still A type, but the crystallinity degree increase of 4.14% than that of native starches. The decrease of solubility and swelling power of treated starch were observed as well as the increase of amylose content. Treated …
Effect Of Dry-Pulping Technology On Quality Of Soymilk,
2017
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Effect Of Dry-Pulping Technology On Quality Of Soymilk, Li Lin, Wang Chenzhi, Zhao Gengjiu, Xu Jingke, Qin Wen, Yang Wenyu, Zhang Qing
Food and Machinery
Soybean seeds were ground by high-speed grinder to produce soy flour, and the slurry-cooked soymilk and whole soybean soymilk were performed by the obtained soy flour, dry-pulping technology omitted the soaking procress. Based on the average particle and stability of soymilk, single factor and orthogonal experiments were carried out to enhance the parameters of soymilk. Optimum grinding time, material-to-water ratio, and heat preservation time for making of slurry-cooked soymilk were 120 s, 111 (g/mL), and 30 min, respectively. Optimum grinding time, material-to-water ratio, and heat preservation time for making of whole soybean soymilk were 120 s, 112 (g/mL), and 15 …
Optimization Of Vacuum Osmotic Dehydration Of Cheery Tomatoes,
2017
Lu’an Vocational and Technical College, Lu’a, Anhui 237158, China
Optimization Of Vacuum Osmotic Dehydration Of Cheery Tomatoes, Xu Xin, Wu Yue, Tao Yang, Su Lijuan, Han Yongbin
Food and Machinery
The vacuum osmotic dehydration of cherry tomato cultivated “SU LONG NO.1” was studied. Prior to vacuum osmotic dehydration, cherry tomatoes were pre-treated by blanching combined with lineation, acupuncture, lineation and sonication, separately. Through comparison, blanching combined with lineation was selected as a suitable pre-treatment before osmotic dehydration. Next, the effects of vacuum degree, sugar content, temperature and time on the water loss and solid gain of cherry tomato during osmotic dehydration were studied by single factor study. The osmotic dehydration process at 0.080 MPa was further optimized by response surface methodology. The optimal conditions for osmotic dehydration of cherry tomato …
The Research On Tobacco Stem Pretreatment Technology In The Production Of Reconstituted Tobacco,
2017
Bengbu Cigarette Factory, Anhui Tobacco Industry Co., Ltd., Bengbu, Anhui 233010, China
The Research On Tobacco Stem Pretreatment Technology In The Production Of Reconstituted Tobacco, Zhao Chunlei, Su Yao, Kou Xiaoteng, Wang Jingyi
Food and Machinery
The effects on physical characteristics, chemical characteristics of tobacco stem, tobacco stem extraction rate and pulp properties after high pressure steam and conventional pretreatiment were investigated in this study. The results showed that the contents of hot water and ethanol soluble in the stem of the high pressure pretreatment increase to a certain extent, and the efficiencies of extraction and the production line were improved. The amount of fine fibers produced by the high pressure pretreatment after the defibrination was less, and this was beneficial to the improvement of the product yield. The dynamic filtration performance of the stem pulp …
Advantage Of Ph Value In Cigarette Smoke,
2017
Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
Advantage Of Ph Value In Cigarette Smoke, Li Guozheng, Qiu Jianhua, Zhou Hao, Hao Hui, Tian Haiying, Dong Yanjuan, Zhang Zhan, Zhao Wenlong
Food and Machinery
The pH value of cigarette smoke can reflect the proportion of free nicotine in smoke, and the content of free nicotine is closely related to the quality of cigarette. Therefore, it is of great significance to study the pH value of cigarette smoke. In this paper, the current pH value determination methods of cigarette smoke were reviewed, the influences of parameters determination were discussed, such as the methods and counts of cigarette smoking, extraction composition and ratio, object extraction liquid absorption and extraction time and volume. The samples in the literature and the range of pH value were analyzed. The …
Study On Isolation And Identification Of Reducing Citric Acid Strains,
2017
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Isolation And Identification Of Reducing Citric Acid Strains, Zhang Duo, Mao Yong, Mao Jian, Liu Shuangping, Zhou Zhilei
Food and Machinery
In order to screen the strains which have the capability of reducing the citric acid, 15 strains of yeasts were isolated from the materials of waste water and waste residue. The waste water and residue were collected in the citric acid factory. The yeasts were screened based on the capability of fermenting the citric acid. It was found that the 5 strains had good capability of reducing the citric acid. They could reduce at least 70% citric acid of the culture medium after 5 d fermentation. The 5 strains were tested the stress resistance of ethanol. The strain NS2 and …
Preparation And Characterization Of Corn Nano-Starch By Screw Extrusion,
2017
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China
Preparation And Characterization Of Corn Nano-Starch By Screw Extrusion, Chen Qijie, Dong Xufang, Zhou Liling, Zheng Xueming, Wang Jianhui
Food and Machinery
Nano-starch has many characteristics, such as the small particle size, large specific surface area，nanometric size effects and nano enhancement. In this study, the corn nano-starch was prepared by a double screw extrusion with six cylinders and the morphology, crystalline property and rheological properties of nano-starch were also characterized. The results showed that the D50 particle size of corn nano-starch was reached to 225.8 nm when the dosage of glycerol was 20%, the dosage of glyoxal was 2.0% under the condition of screw speed was 160 r/min and the second to sixth cylinder temperature is 80, 100, 110, 115, 120 …
Detection Of God Activity During The Germination Of Aspergillus Niger Spores By Electrochemical Method,
2017
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Detection Of God Activity During The Germination Of Aspergillus Niger Spores By Electrochemical Method, Liu Yangru, Li Zhonghai, Ren Jiali
Food and Machinery
In this study, the electrochemical cyclic voltammetry method was developed for the determination of activity of glucose oxidase. The ferrocene methanol was introducing as the redox probes on cyclic voltammetry, using glassy carbon electrode as working electrode, saturated calomel electrode as reference electrode, platinum wire electrode as the counter electrode and the peak current value of different enzyme activity was required . There was a linear relationship between the peak current in enzyme concentration of 1.282～2.377 U/mL with the correlation coefficient as 0.998, the detection limit as 1.282 U/mL. The enzyme activity of spores from dormancy to germination was detected …
A Method For Dark Dna Components Detection In Meat And Productions By Multiplex-Real-Time Fluorescence Pcr,
2017
(Shenzhen Academy of Metrology & Quality inspection, Shenzhen, Guangdong 518131, China
A Method For Dark Dna Components Detection In Meat And Productions By Multiplex-Real-Time Fluorescence Pcr, Lin Lin, Chen Guopei, He Yongsheng, Yang Guowu, Lai Xintian
Food and Machinery
The Cairina moschata DNA component can not be detected by the current duck DNA component detection methods. By downloading Cairina moschata,and Anas platyrhynchos domestica and similar species 12S rDNA sequences and compareing them by using Clustal X2 software to find a specific sequence, a pair of universal primers and two individual specific probes were designed based on the sequence, which construct specific detect Cairina moschata and Anas platyrhynchos domestica DNA components real-time PCR system. This detection system can detect as low as 0.1% adulteration. Results: Using this detection system can detect Cairina moschata and Anas platyrhynchos domestica DNA components from …
Fatigue Life Analysis And Forecast Of Scissors Arms In Scissors Aerial Work Platform,
2017
Changsha University of Science and Technology, Changsha, Hunan 410114, China
Fatigue Life Analysis And Forecast Of Scissors Arms In Scissors Aerial Work Platform, Pan Quan, Zhang Zhe, He Shanghong, Liu Guoliang
Food and Machinery
Fatigue destruction is the main way for scissors arms to lose effectiveness in the scissors aerial work platform in the actual situation. Through finite element modeling of scissors arms established by ANSYS and static strength analysis, the region of stress concentration of scissors arms has been concluded. Stress condition of different locations in scissors structure has been found by setting monitoring sites. It has been showed that the stress condition of the initial position of scissors arms is the biggest, and the maximum stress location lies in the hinge hole of legs of lifting cylinder at the bottom of the …
Effect Of Chilli Seed Oil On Storage Characteristics Of Pork Meat At Low Temperature,
2017
Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Innovation Demonstration Base for Integration of Technology and Education, Tianjin 300384, China
Effect Of Chilli Seed Oil On Storage Characteristics Of Pork Meat At Low Temperature, Shen Wenjiao, He Xinyi, Zhen Runying, Feng Changlu, Liu Bin
Food and Machinery
The effects of the addition of chilli seed oil and different packaging methods of pork meat at 4 ℃ were studied, on the texture, color difference, water retention, volatile nitrogen, TBARS and colony count, to explore the preservation effect on pork meat emulsion. The results indicate that the red value of the meat emulsion was increased by the addition of chilli seed oil, and the addition had a positive effect on the pH and hardness of the meat emulsion. The fat oxidation and the protein oxidation of the meat emulsion get slow by the combination of the chilli seed oil …
The Degradation And Transfer Law Of Glucosinolates In Rapeseeds During Aqueous Medium Extraction Processing Of Oil,
2017
School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
The Degradation And Transfer Law Of Glucosinolates In Rapeseeds During Aqueous Medium Extraction Processing Of Oil, Ren Yanqin, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
Food and Machinery
The effect of different pretreatments on degradation of glucosinolates in rapeseed and its transferring law in oil, emulsion, water and sediment phase during aqueous medium extraction processing was investigated. The glucosinolates content was determined by palladium chloride spectrophotometry method, and the conditions of roasting and boiling were optimized by single-factor experiments. The results showed that under the optimized conditions of roasting at 120 ℃ for 0.5 h, the degradation rate of glucosinolate was 7.32%. While under the optimized conditions of boiling at 115 ℃ for 10 min, the degradation rate of glucosinolate was 21.04%. The glucosinolates were kept substantially constant …
Comparison Of Cell Disruption Methods For The Extraction Of Phycocyanin From Spirulina Platensis,
2017
Mechanical Engineering School, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment &Technology, Wuxi, Jiangsu 214122, China
Comparison Of Cell Disruption Methods For The Extraction Of Phycocyanin From Spirulina Platensis, Yu Jianfeng, Fu Jian, Ma Xiao, Cui Zhengwei
Food and Machinery
The cell disruption is an important step during the extraction of phycocyanin from Spirulina Platensis. Six methods including swelling, ultrafine shearing, ultrasonication, freezing and thawing, swelling-ultrafine shearing and swelling-ultrafine shearing-ultrasonication were applied to break the cell-wall of S. plarensis. The effects of differentwall-broken methods were evaluated based on the the yield of the phycocyanin. The yield rates of phycocyanin extraction were 8.90%, 7.38%, 8.0%, 8.26%, 9.22%, 8.88%, Respectively,by using the swelling, ultrafine shearing, ultrasonication, thawing and swelling, swelling-ultrafine shearing, swelling-ultrafine shearing-ultrasonication. Finally, the swelling-ultrafine shearing was considered as the best way to break the wall, with swelling for 12 h …
Optimization On Buckwheat Fermentation Process By Yeast And Changes Of Active Ingredient Before And After Fermentation,
2017
Department of Public and Health, Jilin Medical University, Jilin, Jilin 132013, China; Lever Two Laboratory of Administration of Traditional Chinese Medicine of Jilin Province, Jilin, Jilin 132013, China
Optimization On Buckwheat Fermentation Process By Yeast And Changes Of Active Ingredient Before And After Fermentation, Xu Bin, Wang Dan, Zhang Lan, Piao Chunhong, Song Chunmei
Food and Machinery
To research the best optimum parameters of yeast fermentation, provides reference for the development of buckwheat health fermented food. Buckwheat was selected as raw material, which was fermented by AnQi yeast, and the total content of flavonoids was chosed as the evaluation indexes. Through the single factor test and orthogonal test, including water addition, fermentation temperature, inoculation quantity and fermentation time, the optimal fermentation technology was gotten. The optimal fermentation conditions were: water addition 75%, fermentation temperature 32 ℃, inoculation quantity 0.5%, and fermentation time 6 h. Under the conditions, the total flavonoids content was from 4.895 mg/g to 5.314 …
Application Of Fuzzy Comprehensive And Neural Network Evaluation Models On Tobacco Primary Processing Line Quality,
2017
China Tobacco Guizhou Tobacco Industiral Co., Ltd., Guiding cigarette factory, Guiding, Guizhou 551300, China
Application Of Fuzzy Comprehensive And Neural Network Evaluation Models On Tobacco Primary Processing Line Quality, Wang Xiaojuan
Food and Machinery
To solve the problems on determining comprehensive level of pipe tobacco technology via pipe tobacco quality, equipment operation and production consumption, the Fuzzy comprehensive and neural network evaluation models were built based on analytic hierarchy process, linear projection method. The modeling results of the three groups based on the mass coefficient and cutting material condition from September to December indicated that neural network evaluation model could not only verify the rationality and accuracy of multi-factor fuzzy comprehensive evaluation model, but also could independently determine the comprehensive level of pipe tobacco technology. It not only offers scientific evidence to improve production …
Postharvest Quality And Physiology Of ‘Fuji’ Apples Subjected To Phytosanitary Irradiation,
2017
Chapman University
Postharvest Quality And Physiology Of ‘Fuji’ Apples Subjected To Phytosanitary Irradiation, Nasim Kheshti, Alan Baquero, Anderson Melo, Anuradha Prakash
Student Scholar Symposium Abstracts and Posters
Irradiation is an effective treatment to sterilize and destroy insect pests on fresh fruit. It serves as an alternative to cold treatment and to fumigation which are time consuming and ozone depleting, respectively. In this study, the postharvest quality of Fuji apples was evaluated after irradiation at 400 Gy and 800 Gy. The quality of the apples which were stored at 1˚C for 7 days to mimic ground transportation and distribution and then at ambient temperature for another 7 days to mimic retail storage and consumer use, was assessed. Irradiation caused an immediate decrease in firmness by 12% at 400 …
The Impact Of Water Content On Qualities Of Textured Wheat Gluten,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Wuxi, Jiangsu 214122, China
The Impact Of Water Content On Qualities Of Textured Wheat Gluten, Li Ting, Zhu Kexue, Guo Xiaona
Food and Machinery
In order to regulate quality of TWP, the method of twin-screw wet extrusion was undertaken to obtain a kind of product with a layered structure similar to muscle meat by using gluten. The extrusion process was carried out on a twin-screw extruder. In practice, water was pumped into the barrel under the control of main panel. Moreover, the influences of different moisture contents on the texture characteristics and microstructures of TWP were also studied. The results indicated that the increment of water contents increased the degree of texturization. At the 40% water content, the highest degree of texturization was obtained. …
