Research Progress Of Gluten-Free Rice Bread,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress Of Gluten-Free Rice Bread, Wang Li, Wu Tong, Yi Cuiping, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
Gluten-free rice bread is made from rice, yeast, water, and some other ingredients, which is one of the foods for gluten allergy customer. Without the gluten in it, the rice bread dough could not form firm network, and the quality of rice bread is poor. Recently, researches were focused on improving the process or adding with extra additives to improve its quality. The standard of gluten-free rice bread and its materials were introduced in this paper. Moreover, the researches about rice bread were also introduced.
Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran, Yin Xiaochao, Qian Haifeng, Wang Li, Zhang Hui, Qi Xiguang
Food and Machinery
In this paper, the changes of protein, lipid, ash and total sugar of rice bran after solid-state fermentation were studied for deep development of rice bran resources. The results showed that the contents of protein and ash increased significantly after fermentation. Moreover, the contents of lipid and total sugar decreased gradually with fermentation time. The optimized fermentation condition was: 37 ℃, 102 h, moisture content of 60%, initial pH 5.5, inoculation amount of 20 mL/100 g, with the true protein content as the response value. In this condition，the true protein content of fermented rice bran was 19.65%,increased 41.88% compared with …
Infrared Fingerprint Analysis Of Zanthoxylum Based On Sequential Dual-Indexes And Cluster Analysis Method,
2017
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Infrared Fingerprint Analysis Of Zanthoxylum Based On Sequential Dual-Indexes And Cluster Analysis Method, Ke Jingxuan, Li Shanshan, Shen Guanghui, Wu Hejun, Luo Qingying, Liu Xingyan, Chen Anjun, Zhang Zhiqing
Food and Machinery
It was focused on setting a effective way for tracing the producing area of Zanthoxylum in this study, by using infrared fingerprints. The methods of dual-indexes and cluster had been applied to analyze the infrared fingerprints so as to investigate similarity of 17 samples. Moreover, the relationship between the producing area and prime substances in Z. bungeanum Maxim. has been researched by analyzing second derivative of the infrared fingerprints of Z. bungeanum Maxim. The infrared spectras of Zanthoxylum had the similar characteristic peaks, but there were still some differences in the number and intensity of the absorption peaks in the …
A Innovative Design Of Washer Machine For Thread Port Food Bottle Based On Triz Theory,
2017
College of Engineering and Mechanical Engineering, Chang'an University, Xi'an, Shaanxi 710061, China
A Innovative Design Of Washer Machine For Thread Port Food Bottle Based On Triz Theory, Zhang Dan, Chang Hong, Lougao Xiang, Chang Peng
Food and Machinery
The bottle cleaning as a basis for the subsequent steps necessary at present, the bottle washer machine on the market ignored the bottle mouth and bottle cleaning thread, while the thread is the most dirty part of the bottle. Using TRIZ theory, analysis revealed summed up the problems in the design process, using innovative principle, field research, combined with the actual needs, set up product innovation design, rendering the physical map, get the user experience results. A Washer Machine model is established for the thread bottle, which solves the defect that the traditional bottle washer machine cannot effectively clean the …
Study On Components Of Essential Oil Of Mango Peel Extracted By Different Methods,
2017
College of Food, South China Agricultural University, Guangzhou, Guangdong 510642, China
Study On Components Of Essential Oil Of Mango Peel Extracted By Different Methods, Liang Xiumei, Hu Zhuoyan, Zhao Lei, Wang Kai
Food and Machinery
Steam distillation (SD), solvent extraction (SE) and supercritical CO2 extraction (SFE-CO2) were individually used to extract the essential oil in mango peel. The components and contents of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 80 compounds were identified in essential oils obtained by the three methods, including 22 terpenes, 8 hydrocarbons, 19 alcohols, 8 carboxides, 14 esters and 9 acids. The three methods detected 49 (SD), 56 (SE) and 59 (SFE-CO2) compounds respectively. Comparison of the three methods showed, SD suit for the extraction of low boiling point and volatile …
A Research Of Intelligent Method For Evolving Blends Of Coffee,
2017
School of Mechatronics Engineering, Zhengzhou University of Aeronautics, Zhengzhou, Henan 450046, China
A Research Of Intelligent Method For Evolving Blends Of Coffee, Guo Guangsong, Chen Liangji
Food and Machinery
In order to improve the quality and efficiency of coffee blend, a method based on interactive genetic algorithm (IGA) for it was studied. The blending solutions were used as individuals, with the improved adaptive crossover and mutation probability, and the interactive interface provides 10 indexes for individual fitness, and then five users participated the optimization. The results showed that the method was easy to operate, a consistent satisfactory solution could be obtained within 4～5 generations, with the difference of component ratio less than 5% and the fitness more than 85. Compared with the traditional cup testing, the results showed that …
Comparative Study On Two Methods For Sugar Detection In Jerusalem Artichoke,
2017
Xiangxi Autonomous Prefecture, The Food and Drug Inspection, Jishou, Hunan 416000, China
Comparative Study On Two Methods For Sugar Detection In Jerusalem Artichoke, Zhang Xueying, Huang Zhongyi, Zhanh Fasheng, Shi Yan, Huang Jing
Food and Machinery
This paper compared the pros and cons, the operability of two methodology, by using the Fenlin reagent titration and the 3,5-dinitrosalicylic acid colorimetry, to determine the reducing sugar content and the total sugar content in the wild Jerusalem artichoke from Xiangxi. The RSD value is 2.00% by using Fenlin reagent titration and the precision is 8%~13%, while, the RSD value is 1.68% by using 3,5-dinitrosalicylic acid colorimetry and the precision is 2.5%~4.0%. It is concluded that the Fenlin reagent titration method is susceptible to the finish measurement etc factors, especially for samples with low sugar content, but is more suitable …
Texture Characteristic Analysis In Different Cultivars And Maturity Of Fig,
2017
Qilu University of Technology, School of Food Science and Engineering, Jinan, Shandong 250353, China
Texture Characteristic Analysis In Different Cultivars And Maturity Of Fig, Sun Rui, Sun Lei, Ma Jinhui, He Fatao, Ge Bangguo, Cao Jia
Food and Machinery
Three different parts of fig fruits were compared by texture analyzer. And the research was conducted about quality of fig fruits varying in maturity by pair T test and correlation analysis. The result showed that the firmness in the nearest parts of fig’s stalk was greater than that in middle and top parts, usually a hole called fruit being here, of fig fruits, and that there was no significant difference in rupture depth of fig fruits varying in maturity, as resilience and firmness reduced with increasing maturity. And it would be better to use Orphan immediately once harvested, the resilience, …
Development Of Quantitative Sensitive Immunochromatographic Assays For Detection Of Aflatoxin B1,
2017
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Development Of Quantitative Sensitive Immunochromatographic Assays For Detection Of Aflatoxin B1, Liu Jing, Wang Shuying, Liu Daofeng, Lai Weihua
Food and Machinery
The aim of this work was to establish a highly sensitive quantitative colloidal gold immunochromatographic assay with a test strip reader for the detection of aflatoxin B1 using colloidal gold as label. When the labeling pH was 6.0, the concentration of antigen on T-line was 1.5 mg/mL, the concentration of antibody labeled on the colloidal gold was 4 μg/mL, and the dosage of gold-labeled antibody was 1.2 μL, the sensitivity of the assay was 5.7 ng/L. The results of accelerated aging experiment indicated that the strips shelf time was more than a year. It was proved that this method …
Preparation Of Nanocrystalline Cellulose From Food By-Products And Its Applications In Food Industry,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Preparation Of Nanocrystalline Cellulose From Food By-Products And Its Applications In Food Industry, Wang Yang, Zhao Guohua, Xiao Li, Zhou Siyuan
Food and Machinery
Nano cellulose material, as an environment-friendly material, has attracted much attention for applications in fields of material sciences, food, chemical engineering, and medicine due to its biocompatibility and biodegradability. Nanocrystalline cellulose (NCC) show a high aspect ratio, large surface-to-volume ratio, high crystallinity index, high tensile strength, and good thermal stability. Having reviewed the scientific literature on NCC during the last 5 years, aimed to provide an overview about morphology, crystallization, and stability properties of NCC as well as its major applications (as reinforcing agents for food packaging, as emulsion stabilizers and food ingredients). However, its future development and commercialization still …
Preparation And Properties Of Carboxymethyl Rice Starch By Semi-Dry Method,
2017
Collage of Chemical Engineering, Xiangtan University, Xiangtan, Hunan 411105, China
Preparation And Properties Of Carboxymethyl Rice Starch By Semi-Dry Method, Wang Yongqiang, Liu Zhongyi, Yue Shuhang, Peng Li
Food and Machinery
Using rice starch and sodium chloroacetate as raw material, carboxymethyl starch (CMS) was obtained by semi-dry method. The influences of dosage of sodium chloroacetate and NaOH, reaction temperature and time of etherification, alkalinization temperature conditions on the substitution degree of product were investigated, and then the infrared spectrum and crystal style of the CMS were analyzed. The results showed that optimizing conditions of CMS by single factor experiment were starch and sodium chloroacetate of 11 in molar ratio, starch and sodium hydroxide of 11.25 in molar ratio, alkalinized at 35 ℃ for 1 h, and then etherified at 60 ℃ …
Finite Element Analysis On Mechanical Properties Of Sunflower Seed,
2017
College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
Finite Element Analysis On Mechanical Properties Of Sunflower Seed, Zhang Xin, Wang Bo, Zhang Lihua
Food and Machinery
In order to reduce the mechanical damage of sunflower seed during its harvest and storage, and provide the theoretical foundation for the design of related mechanical devices, was studied the mechanical properties of sunflower seed. According to the geometrical dimensions and the mechanical parameters, which obtained from the experiment, we established the physical model and the finite element calculation model of sunflower seed. By the method of finite element analysis, not only analyzed the failure modes of sunflower seed under different compression loads and compress methods, but also the regularity of distribution of its stress and strain. By comparing the …
The Synergistic Antioxidant Effect And Structure-Activity Relationship Of Six Flavonoids,
2017
College of Food Science, Southwest University, Chongqing 400715, China
The Synergistic Antioxidant Effect And Structure-Activity Relationship Of Six Flavonoids, Xiao Xingning, Xu Wenhui, Zuo Dan, Liao Xia, Ming Jian
Food and Machinery
In this study, the ABTS free radicals scavenging activity was as an indicator, the Chou-Talalay method was used to investigate the synergistic antioxidant effect and structure activity relationship of six kinds of small molecules with different structures. The results showed that the ABTS free radicals scavenging activity of the six kinds of flavonoids was in following order, i.e., 5,6,7-trihydroxy flavone > 6-hydroxyl flavone > 3,7-dihydroxy flavone > 5-hydroxy flavone > 3-hydroxy flavone > 7-hydroxyl flavone > ascorbic acid. Among them, 5,6,7-trihydroxy flavone, 6-hydroxy flavone and 3,7-dihydroxy flavone oxidation effect significantly, under different concentration and two flavonoid compounds on ABTS free radicals scavenging activity of the combined …
Evolution Of Packing Form And Packing Design Of Ancient Chinese Tea,
2017
(School of Arts, Hunan Normal University, Changsha, Hunan 410012, China
Evolution Of Packing Form And Packing Design Of Ancient Chinese Tea, Wu Yuqing, Chen Peiyao
Food and Machinery
The evolution of the Chinese tea culture is illustrated through the research in tea packing from the Warring States Period to the Ming & Qingdynasties. Influences of politics, economics and cultures of different dynasties in tea packing are discussed. Philosophical thoughts, aesthetic tastes and cultural features included in tea packing are demonstrated, as well as packing materials, packing crafts, design styles and production techniques. All of these research results will be useful references to the innovation of modern tea packing design.
Design And Application Of The Mini Heat Pump System For Drying And,
2017
Guangxi Vocational College of Mechanical & Electrical Technology, Nanning, Guangxi 530007, China; Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
Design And Application Of The Mini Heat Pump System For Drying And, Feng Daoning, Sun Jian, Li Li, Li Zhichun, Sheng Jinfeng
Food and Machinery
A small drying and refrigerating dual-purpose heat pump system for batch processing agriculture products was developed. The system was featured with low cost, improved structure of insulated room and new wet discharge-cycle air duct. heat pump selection of mixed refrigerant aimed at the drying highest temperature and the lowest refrigeration temperature respectively was 75 ℃ and 5 ℃. These reach results demonstrated that the system was stable, meet the design requirements of the high limit temperature and dehydrate rate in dry heating mode, and work well in keep-fresh mode.
The Exploring And Improvement Of The Temperature Control System In The Corn Drying Tower,
2017
Mechanical and Electronic Engineering Institute, Qiqihar University, Qiqihar, Heilongjiang 161006, China
The Exploring And Improvement Of The Temperature Control System In The Corn Drying Tower, Cai Youjie, Wu Zhidong, Wang Xuefeng, Bao Li, Zhang Jinfeng
Food and Machinery
To effectively guarantee the grain drying temperature to keep in safe range, a downstream type corn drying tower temperature control system was designed combining the multi-sensor detection and the even putting fuzzy control technology. With AT89C51 as the development platform, and the programmable temperature sensor DS18B20 was used via a serial port communication and transport to the LabVIEW system. Moreover, according to the upper machine, the temperature was detected as the data for feedback system adjustment, and anti-saturation PID control algorithm, the size of single chip microcomputer output duty cycle was adjusted. Thus the drive circuit heat fan speed was …
Establishment Of A Prediction Model For Shelf Life Of Lard Cookies,
2017
College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Establishment Of A Prediction Model For Shelf Life Of Lard Cookies, Zou Qingqing, Liu Xuejun, Wang Huiling, Ding Fang, Lu Ning
Food and Machinery
Accelerated shelf-life testing and Arrhenius equation were adopted to establish the shelf-life prediction model for lard cookies. With peroxide value as the deterioration index, peroxide value curves of lard cookies during different storage under shelf-life storage condition(25,35,45,55 ℃) was in line with first-order reaction kinetic model. The influence of the number of repetitions, the number of detection points and the time interval on the prediction of the shelf-life prediction model under accelerated storage conditions was studied. The results showed that the number of detection points has the greatest influence on the prediction accuracy, followed by the number of detection repetitions, …
Study On Acivity And Structure Analysis Of Ectracts From Chinese Chestnut Shell By Ethyl Acetate,
2017
College of Biological Science and Biotechnology, Beijing Forestry University, Beijing 100083, China
Study On Acivity And Structure Analysis Of Ectracts From Chinese Chestnut Shell By Ethyl Acetate, Shi Lingling, Wang Jianzhong, Liu Yujun, Ma Chao, Li Yijing, Dai Jianrong, Cao Yang, Teng Wanzhao
Food and Machinery
Investigated and analyzed the activity of ethyl acetate extract of chestnut shell and the components by UPLC—MS/MS. Antioxidant activities were carried out by DPPH radical scavenging assays and ABTS radical scavenging assays. The inhibitory activity of alpha glycosidase enzymes was measured by PNPG method. Qualitative analysis was performed by UPLC—MS/MS for analysis of major active components in ethyl acetate extracts. It determined that ethyl acetate extracts of Chestnut shell possessed remarkable DPPH radical scavenging activity, ABTS radical scavenging activity and high inhibitory activity of alpha glycosidase enzymes owing to the fat-soluble flavonoids are the main active components.
The Antioxidant Activities And Protection On Dna Oxidative Damage Of Flavonoid From The Flowers Of Abelmoschus Manihot,
2017
Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China;The Key Laboratory of Food Colloids and Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
The Antioxidant Activities And Protection On Dna Oxidative Damage Of Flavonoid From The Flowers Of Abelmoschus Manihot, Li Wang, Sun Peidong, Ji Xiaotong, Lu Shuai
Food and Machinery
The ethanol extracts of flowers from Abelmoschus manihot was extracted by petroleum ether、ethyl acetate and n-butyl alcohol, and four different polar portions were obtained. The scavenging effect of different phases on DPPH·, ·OH and H2O2 were studied to research the antioxidant activities of each phase. Moreover, the protection of n-butyl alcohol phase on DNA oxidative damage was also studied, and the flavonoids component was identified by HPLC-MS. The results showed that the ethyl acetate phase had the best scavenging effect on DPPH·, with IC50 value 0.038 6 mg/mL. However, the n-butyl alcohol phase had scavenge ·OH …
Separation,Purification And Antibacterial Activity Of Total Flavonoids From Catalpa Root Bark,
2017
Hunan University of Science and Technology, Engineering Technology Research Center on Ginkgo of Hunan, Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Hunan South, Yongzhou, Hunan 425100, China
Separation,Purification And Antibacterial Activity Of Total Flavonoids From Catalpa Root Bark, Shao Jinhua, He Fulin, Chen Xia, Xie Yu
Food and Machinery
Taking the adsorption rate and desorption rate as the evaluation indexes, macroporous resin was adopted to optimize the separation and purification technology of total flavonoids from Catalpa root bark, and the antibacterial activity of the purified total flavonoids from Catalpa root bark was investigated. The results indicated that the optimal technological conditions for the separation and purification of total flavonoids from Catalpa root bark were as follows: application of NKA-II resin; mass concentration, flow rate and pH value of loading buffer of 0.538 mg/mL, 1.66 mL/min and 4.01, respectively; concentration of eluant ethyl alcohol of 70%; and elution flow rate …
