Advances In Research On Extraction Technologies Of Bioactive Substances From Chrysanthemum,
2017
College of Biology and Food Engineering Chuzhou University, Chuzhou, Anhui 239000, China
Advances In Research On Extraction Technologies Of Bioactive Substances From Chrysanthemum, Zhang Lei, Xiang Fangzhi, Miao Wenjuan, Yin Peifeng
Food and Machinery
The optimum extraction techniques of five kinds of bioactive substances in chrysanthemum were reviewed, and the principle and technical parameters of each extraction process were expounded in order to provide theoretical basis and technical reference for scientific research and industrial production of chrysanthemum.
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 …
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. …
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, …
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 …
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 …
Effects Of Different Heating Temperature Of Sous Vide On Preservation Quality Of Catfish,
2017
College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing), Chongqing 400715, China; Chongqing Engineering Research Center for Special
Effects Of Different Heating Temperature Of Sous Vide On Preservation Quality Of Catfish, Tang Bin, Zhang Min, Feng Liping, She Wanwan
Food and Machinery
The Sous Vide technology at different center temperature conditions (core temperatures were 60, 70, and 80℃, respectively, heated for 5 min) on the preservation qualities of catfish during refrigerated storage (3 ℃+1 ℃) was studied to provide theoretical basis for the application of Vide Sous technology in the preservation of fish. The results showed that, compared with the control group, the drip loss and pH of catfish increased significantly (P＜0.05) in the Sous Vide treatments. Moreove, a high fat oxidation level was maintained during the refrigerated storage (P＜0.05). The L* value of color in three groups treated with Sous …
Optimization Of Drying Technology For High Moisture Corn In The Huang Huai Valley,
2017
Fuyang Vocational Technical College, Fuyang, Anhui 236031, China
Optimization Of Drying Technology For High Moisture Corn In The Huang Huai Valley, Zhang Dexin, Yang Qingxun, Liu Yanfang
Food and Machinery
According to the current national grain storage technology standard as the basis, combined with the local ecological environment of stored grain and the situation of the grain. Using the method of accurate detection of water, reasonable layout of ventilation network, mechanical ventilation, moisture balance daocang precipitation, By optimizing the experimental, solve the excessive drying of the grain in specific drying process, ventilation precipitation process and bottleneck phenomenon caused by drying effect got decreased and grain heap each part of the moisture gradient is large. For other grain ecological zones and other varieties of grain drying and provide reference.
Extraction Of Polysaccharide From Gleditsia Japonic.Miq And Its Antibacterial Activities,
2017
College of Medical, Shaanxi Institute of International Trade&Commerce, Xianyang, Shaanxi 712046, China
Extraction Of Polysaccharide From Gleditsia Japonic.Miq And Its Antibacterial Activities, Gao Jie, Dong Wenbin, Wang Yong, Wang Yan
Food and Machinery
The polysaccharide in Gleditsia japonic.miq was researched. Based on the single factor level determination, the major factors including liquid/material ratio, extraction temperature and time were investigated by response surface analysis, and then its antibacterial activity was studied by filter paper diffusion method. The results showed that the optimum technology condition were using liquid/material at 50 mL/g, extracted at 65 ℃ for 80 min. Under these conditions, the yield of polysaccharide was (31.52±0.54) %. Furthermore, when the concentration of polysaccharide was 100 mg/mL, the antibacterial activity was in this order, S.typhimurium＜Escherichia coli＜Bacillus cereus＜Bacillus subtilis＜Staphylococcus aureus, and the minimal inhibitory concentrations of …
The Studies Onactivities Of Extracts From Angelica Keiskei Using Different Polar Solvents,
2017
School of Chemistry and Materials Science, Guizhou Normal University, Guiyang, Guizhou 55000, China
The Studies Onactivities Of Extracts From Angelica Keiskei Using Different Polar Solvents, Zhu Fang, Wei Wanli, Du Ying, Chen Ting, Zhou Qingdi, Liao Liling
Food and Machinery
In order to compare the activities of different extracts using several polar fractions of extracts from Angelica Keiskei, the crude extracts were adsorbed by HPD-600 macroporous resin, and 50% ethanol eluents were collected as products. The products were separated into three different polar solvents for extracting, i.e., ethyl acetate fraction, n-butanol fraction and aqueous fraction, and extracted by organic solvents of different polarities based on liquids-liquids extracting method. Moreover, the contents of total phenolic and flavonoid in different extracts were determined, and then the activities on scavenging DPPH, ABTS radical, ferric-reducing power and inhibiting to α-glucosidase were also studied. The …
Research Progress On Preparation And Application Of Starch-Based Films,
2017
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Research Progress On Preparation And Application Of Starch-Based Films, Chen Qijie, Zhou Liling, Dong Xufang, Zheng Xueming, Wang Jianhui
Food and Machinery
Starch is the second largest renewable raw materials in the world except for the cellulose. Comparing with the synthetic material, the starch-based films shows more unique and excellent properties such as green, non-toxic, biodegradable. It is one of the most promising new materials because it can ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, and realize the sustainable development of resources. The main methods of preparing starch-based films including the wet and dry ways were reviewed in the paper. The physical and chemical properties of starch-based films were also summarized. …
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 …
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 …
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 …
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% …
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 …
