Construction Of Recombinant E Coli. Of Producing Β-Phenylalanine Aminomutase And Optimization Of Fermentation Conditions,
2017
College of Biology and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China
Construction Of Recombinant E Coli. Of Producing Β-Phenylalanine Aminomutase And Optimization Of Fermentation Conditions, Ge Fei, Tang Yao, Zhu Longbao, Li Yiwen, Duan Zhenchao, Ma Qisen, Tao Yugui
Food and Machinery
The genetic engineering strain with recombinant plasmid pET-28a-pam was expressed in E.coli BL21. The fermentation conditions of initial pH, shaking speed, inoculation time and fermentation time were optimized with the PAM activity by using single factor. The results showed that the optimal fermentation conditions were initial pH 7.0, 200 r/min, the tenth hour broth and liquid volume 50 mL/500 mL, fermented for 24 h. Furthermore, the three factors were optimized by Box-Behnken design, and the results showed that inoculation time, initial pH and fermentation time are main affecting factors and their optimal levels are 12.8 h, 6.7 and 25.2 h. …
Correlation Between Fe2+/Fe3+ And Conductivity Monitored On-Line In The Model Wine Induced By Ultrasound Irradiation,
2017
School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
Correlation Between Fe2+/Fe3+ And Conductivity Monitored On-Line In The Model Wine Induced By Ultrasound Irradiation, Yan Yanying, Wang Tingting, Fu Xizhe, Wei Chenxi, Fan Xuehui, Zhang Qingan
Food and Machinery
Studies have shown that significant changes in electrical conductivity can be detected during the wine aging modified by ultrasound, but the mechanism of ultrasound-induced changes in electrical conductivity is unclear currently. The model wine based on ethanol, tartaric acid and ammonium ferrous sulfate has been built for on-line monitoring electrical conductivity in different ultrasonic conditions, determining the content of ferrous ion and analyzing the correlation between the changes of conductivity and ferrous ion. The results indicate that the electrical conductivity of the model wine increased firstly and then decreased, next increased slowly and remained unchanged finally in the process of …
Discrimination Of Seven Yuxiang Shredded Pork Sauces Based On Electronic Nose,
2017
Culinary Science Key Laboratory of Sichuan Province, Chengdu, Sichuan 610100, China; Sichuan Tourism University, Chengdu, Sichuan 610100, China
Discrimination Of Seven Yuxiang Shredded Pork Sauces Based On Electronic Nose, Yi Yuwen, Fan Wenjiao, Qiao Mingfeng, Peng Yiqin, Deng Jing, Zhang Xu, Hu Jinxiang
Food and Machinery
In this study, seven Yuxiang shredded pork sauces in Sichuan and Chongqing area were measured by an electronic nose before and after heating respectively, combined with principal component analysis (PCA) and cluster analysis (CA), as well as in combination with sensory evaluation and physical and chemical indicators. The results showed that electronic nose could effectively distinguish the seven Yuxiang shredded pork sauces before and after heating. Compared with heated, the Yuxiang shredded pork sauces in Sichuan area showed obvious similarities before heating, however, the Yuxiang shredded pork sauces in Chongqing area didn’t show similarities whether heated or not. Some obvious …
Comparison Sensory Evaluation And Nutritional Value Of Taihu Crab Steamed By Different Methods,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Comparison Sensory Evaluation And Nutritional Value Of Taihu Crab Steamed By Different Methods, Zhu Shuang, Zhen Xin, Liu Mengyin, Xie Yunfei, Yao Weirong
Food and Machinery
The aim of this current study was to, under the premise of the best sensory quality, assess the effect of gas heated and electric steamers on the nutritional quality of Taihu crabs (Eriocheir sinensis). Based on the sensory evaluation of Taihu crabs, the optimal steaming conditions of two methods were obtained combined weight loss rates and water contents during cooking process, firstly. Under the steam condition with the best sensory quality, the nutritional quality i.e. basic nutritional components, vitamins, amino acids, fatty acids and functional components, subsequently were analyzed and assessed. The results showed that their weight loss rates increased …
Drying Characteristics Of Intermittent Microwave Heated Fresh-Cut High Mountain Yam Slice,
2017
College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Drying Characteristics Of Intermittent Microwave Heated Fresh-Cut High Mountain Yam Slice, Zhang Lihua, Wu Lifeng, Dang Xinkai, Dai Jianwu
Food and Machinery
In order to analyze the drying characteristics of the yam, a homemade batch microwave drying test system was designed, and the drying tests undertaken by using four factors and four levels, including microwave power, thickness of yam, heating and intermittent time. The changes and the characteristics of drying the fresh-cut yam slice heated intermittently by using microwave were analyzed. The results showed that microwave drying process generally included acceleration, constant speed and deceleration phases, and the drying color was the brightest heated for 7 s. Moreover, under this condition, the thickness of slice could impact the contractility seriously, therefore increasing …
Dietary Exposure Risk Assessment Of Two Kinds Of Phthalic Acid Esters In White Spirits,
2017
Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410111, China
Dietary Exposure Risk Assessment Of Two Kinds Of Phthalic Acid Esters In White Spirits, Zhang Jianhui, Zhang Li, Wang Xiali, Yuan Fengjun, Fang Xuanqi, Zhang Jihong
Food and Machinery
According to monitoring data of white spirits of Hunan from 2013 to 2015, risk on exposure of two kinds of phthalic acid esters (DBP, DEHP) was assessed by using the probabilistic modeling method. The results indicated that the phthalic acid esters (DBP, DEHP) intake of Hunan residents is in the safe state generally. However, once the daily intake of adult drinkers exceeded 240 g/d, the percentile (95%) exposure of DBP would reach to the tolerable daily intake value (TDI) set by European Food Safety Agency (EFSA), and this would result in some risk.
Prediction On Protein Concentration Of Fresh Minced Meat Using Near-Infrared Spectroscopy,
2017
North University of China Chemical Engineering and Enviroment College, Taiyuan, Shanxi 030051, China
Prediction On Protein Concentration Of Fresh Minced Meat Using Near-Infrared Spectroscopy, Zhao Wenying, Hua Jin, Zhang Lihua, Zhang Xinxin, Ji Zhifen, Chen Mengnan
Food and Machinery
Meat samples for calibration (n=210, pork, beef and mutton n=70, respectively) were scanned, over a NIR spectral range of 4 000～10 000 cm-1, and the chemical analysis were performed. Meat samples (n=90, pork, beef and mutton n=30 respectively) were scanned and analyzed for prediction of protein content. It was developed a PLS regression model assaying based on different spectral pretreatment methods. The best calibrations models of fresh meat samples showed relatively good predictability for protein, the coefficient of determination of calibrations samples was 0.954, the coefficient of determination of prediction samples was 0.929, the RMSEC and RMSEP were …
Application Of Electric Driven Membrane Extraction Method In The Detection Of Selenium In Vegetables And Fruits,
2017
Chenzhou Center for Food and Drug Control, Chenzhou, Hunan 423000, China
Application Of Electric Driven Membrane Extraction Method In The Detection Of Selenium In Vegetables And Fruits, Li Yong, Zhang Zhouyang, Tian Fang, Tang Jiaoyan, Deng Yong
Food and Machinery
A new method for the determination of selenium（Se） in vegetables and fruits was developed using electric membrane extraction. The effects of several factors were investigated, such as Time spent, Consumption of reagents and Detection limit of sample. The results showed that the detection limit of sample was 0.005 mg/kg by spending few time and reagent. The recovery of Se was 92.4% on an average. Through the verification of the national standard reference materials, the experimental results meet the requirements of the uncertainty. The method is suitable for the detection of selenium in fruits and vegetables.
Astudy And Reference Of U.S. Food Inspection System,
2017
China Food and Drug Administration Institute of Executive Development, Beijing 100073, China
Astudy And Reference Of U.S. Food Inspection System, Yuan Yanfang, Shang Hongye, Chen Hui, Liu Jing, Ding Ning, Song Yuande, Yang Jiaying, Luo Jie
Food and Machinery
Aiming at the U.S. food inspection system, it was analyzed, in this paper, its characters from several aspects, including the structure, operation and management mechanism, inspection belief as well as the training for inspector. It provides some suggestions to improve the food inspection system in China. Therefore, it is significant to establish an inspection system based on food safety quality system and risk analysis, a comprehensive inspection data management system, as well as a unified training and certification system for food inspectors.
Function And Innovation Of Financial System In Safety Production Of Food Enterprise,
2017
Accounting Department of An Hui Audit College, Hefei, Anhui 230601, China
Function And Innovation Of Financial System In Safety Production Of Food Enterprise, Wang Jiaming
Food and Machinery
For the safe production of food enterprises, it must be related to a variety of financial system related to capital investment and cost accounting and other issues. Through preventive investment, education investment and accrued expense for safe production etc., good financial institution can produce the corresponding improvement for the food safety production. However, in the current financial system of the food production safety in enterprises, there are a series of problems, such as preventive investment and education investment has not be valued, accrued expenses without reliable security and other issues, and it is difficult to play a role in promoting …
The Practical Dilemma And Improvement Path Of The Criminal Law Regulation Of Food Safety,
2017
Guangdong Food and Drug Vocational College, Guangzhou, Guangdong 510520, China
The Practical Dilemma And Improvement Path Of The Criminal Law Regulation Of Food Safety, Liu Xiaodan
Food and Machinery
At present, the crime of food producers is the main one in the food safety regulation system, and some crimes in food safety regulators as well as in transport and storage. However, There are still a series of dilemma about it, including the contrary to the trend of whole food safety process control, ignoring the public security character of food safety crime, and the neglect of its economic attribute of food safety crime. Therefore, we should increase the penalties according to the crime of endangering public safety and enforce the criminal law regulation. Furthermore, a severe fine penalty should be …
Analytical Dynamic Modeling Of A Top-Suspended Centrifuge Drum With Consideration Of Fluid-Structure Interaction,
2017
Guangxi Key Laboratory of Manufacturing System & Advanced Manufacturing Technology, Nanning, Guangxi 530004, China; School of Mechanical Engineering, Guangxi University, Nanning, Guangxi 530004, China; Guangxi Colleges and Universities Key Laboratory Bree
Analytical Dynamic Modeling Of A Top-Suspended Centrifuge Drum With Consideration Of Fluid-Structure Interaction, Yang Xujuan, Xu Guangheng, Li Yulong, Li Zhaojun
Food and Machinery
A top-suspended centrifuge drum was studied with consideration of fluid-structure interaction of the drum and massecuite. The analytical dynamic model was built by finite element method, and a triangle plate element was used to build the basket wall. Moreover, the triangular prism element of six nodes was also utilized to build the massecuite. Therefore, the natural frequencies with and without consideration of fluid-structure interaction and the natural frequencies were obtained respectively. The results showed that the natural frequencies with consideration of fluid-structure interaction were smaller than that without this consideration.
Study On Flow Field Of Polylactic Acid In The Nose Transition Body Of Co-Rotating Twin-Screw Extruder,
2017
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Study On Flow Field Of Polylactic Acid In The Nose Transition Body Of Co-Rotating Twin-Screw Extruder, Shi Junfeng, Huang Zhigang, Jiang Weixin, Li Menglin, Zhang Hongjian
Food and Machinery
Three-dimensional isothermal flow field of polylactic acid(PLA) of the nose transitional body of length to diameter ratio is 441 experiment with a small meshing direction twin-screw extruder head by using the PALYFLOW software. The fields of velocity, pressure, shear rate and viscosity with different process parameters are analyzed and compared. Results showed that the flow field effect become better with the increase of the screw speed and the flow rate at the appropriate temperature，but compared with the increase of the screw speed, the increase of the melt flow was more beneficial to improve mixing and plasticizing effect of the extruder …
Design Of Automatic Nut Packing Machine With Rotary Multi-Station,
2017
School of Automobile and Transportation, Qingdao University of Technology, Qingdao, Shandong 266520, China
Design Of Automatic Nut Packing Machine With Rotary Multi-Station, Wang Fengyuan, Li Lan, Li Zhen, Nie Jiajin, Zhou Jun, Cao Shuo
Food and Machinery
Considering solution for existing nut packing machines on the market with the problems, including non-multifunction, high demanding in area occupation and human labor, a rotary multi-station automatic nut packing machine was designed. The machine combined the function of collecting quantitative and bagging the nuts, sealing with thermoplastic plastics, packing paper-bag and automatic sealing of the box. The machine mainly consisted of three systems, i.e., the feeding system with rotary controllable quantitative mechanism, the bagging system of catching and opening bags, bagging, sealing of the bags and the packing, and the sealing system for the boxes. It was verified that 720 …
Design And Manufacture Of A New Type Self-Unloading Bone Dregs Removal Suspension Coop And Bone Dregs-Falling Proof Device,
2017
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Design And Manufacture Of A New Type Self-Unloading Bone Dregs Removal Suspension Coop And Bone Dregs-Falling Proof Device, Yang Fangwei, Jia Wei, Zhang Chunhui, Li Xia
Food and Machinery
Designed a kind of the new type self-unloading bone dregs removal suspension coop and bone dregs-falling proof device. The new type self-unloading bone dregs removal suspension coop is mainly composed of a cage bottom ring and the bottom cover plate, cage barrel body, along the reinforcing ring, cage cover several main body. The new type suspension coop can ensure the safety and reliability of bone processing, providing a good solution for the problem of the traditional suspension coop that has a lock cover is not strict, the pin is easy to fall. The hanging structure of the traditional suspension coop …
Freshwater Fish Pneumatic Machinery To Head-Cutting Method Research,
2017
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Freshwater Fish Pneumatic Machinery To Head-Cutting Method Research, Liu Jing, Zhang Fan, Wan Peng, Tan Hequn
Food and Machinery
Freshwater fish head before processing as a freshwater fish processing a difficult point in the process of automated processing, to head the processing effect directly affects and restricts the freshwater fish late deep processing of the quality of the products. This paper presents A use of pneumatic cylinders contour design tool for freshwater fish mechanical processing way to head, is designed and developed A pneumatic head machine prototype, to go head machine prototype meat rate and recovery rate of head as the main performance indexes, performance parameters affecting the freshwater fish head machine prototype of fish head positioning distance, the …
Design Of A New Microwave-Vacuum Dryer,
2017
Food and Biology Engineering College, Henan University of Science & Technology, Luoyang, Henan 471023, China
Design Of A New Microwave-Vacuum Dryer, Yang Xiaotong, Duan Xu, Ren Guangyue
Food and Machinery
A new type of microwave and vacuum drying device combining waveguide and wave source cooling device was designed. This improvement helped to solve two big problems effectively, uneven distribution of microwave and wave source easily broken on heat. Because the material chamber is the intersection of microwave and vacuum chambers, material could be in microwave radiation as well as in vacuum environment. Thus, the material plates were hierarchical designed. On the one hand, they were easily tear down, on the other hand, material room space could be made full use. Moreover, the cold traps designed by modular to make it …
Structure Design And Heat Transfer Analysis Of Drying Tray Part Of Hot-Air Disc Dryer,
2017
School of Mechanical and Electrical Engineering, Henan Mechanical and Electrical Vocational College, Zhenzhou, Henan 451191, China
Structure Design And Heat Transfer Analysis Of Drying Tray Part Of Hot-Air Disc Dryer, Su Quanwei, Zhou Hang
Food and Machinery
To make the food be dried better as well as improve the drying efficiency, based on the analysis of the working principle of rotary disc dryer, for its critical part drying tray, the geometry structure design, the stress and its deformation were analyzed. Moreover, the calculating formulas of the thickness of the steel material manufactured for the drying tray were also provided. After analyzing the heat transfer process between drying tray and bulk solids bed in the work, the heat transfer coefficient formula was then summed up. According to the relevant theory given in this study, rotary disc dryer was …
Design Of Personalized Ice Cream Machine Based On 3d Printing,
2017
College of Mechanical Engineering, Tianjin Polytechnic University, Tianjin 300387, China
Design Of Personalized Ice Cream Machine Based On 3d Printing, Hong Jian, Wang Dongyan, Li Fei, Qin Guoxuan
Food and Machinery
In order to meet the personalized needs of the individual’s desiring of ice cream, an ice cream machine was designed based on the rapid prototyping technology. This machine included transmission, mechanical structures and control system. A Z-axis drive module and a Core XY two-axis one were adopted by the transmission module. Moreover, the mechanical structure was constructed by a stirring module to mix the raw material uniformly, combining a platform to enable raw material to stack layer by layer and an extrusion mechanism moving in XOY plane. The control system composed of a mechanism motion and a temperature control. It …
Effect Of Mechanical Vibration During The Transportation Process On The Storage Quality Of Kiwi Fruit,
2017
Key Laboratory of Refrigeration Technology of Tianjin, Tianjin University of commerce, Tianjin 300134， China
Effect Of Mechanical Vibration During The Transportation Process On The Storage Quality Of Kiwi Fruit, Zhang Zhe, Zhang Zhiquan, Mao Li, Tian Jinjin, Hao Junjie, Li Limin, Mao Yiqiong
Food and Machinery
Based on the actual situation in the transport process, the effects of mechanical vibration frequencies and acceleration on the storage quality of kiwi fruit was investigated. The change processes of storage quality of kiwi fruit were studied under five vibration frequencies of 10, 20, 30, 40, 50 Hz and three vibration accelerations of 2.5, 5.0 and 7.5 m/s2. Moreover the effects of mechanical vibration on the hardness, the content in internal soluble solids, titratable acid, VC, and MDA of each group of kiwi fruit have been analyzed. The results indicated that the hardness, titratable acid, V …
