Optimization On Extraction Of Capsaicinoids Assisted By Ultrasonic-Microwave Synergistic Extracting,
2016
Sanda University, Shanghai 200120, China
Optimization On Extraction Of Capsaicinoids Assisted By Ultrasonic-Microwave Synergistic Extracting, Pang Min, Wang Yuanhui, Liu Qian
Food and Machinery
Paprikas were soaked in 90% (V/V) ethanol to extract capsaicinoids by using ultrasonic and microwave assisted extraction (UMAE). Based on the results of single factor experiments, the optimized extraction condition were gotten with orthogonal tests: the ultrasonic power of 50 W, the microwave power of 240 W, the solid- solvent ratio of 1∶20 (g/mL), the microwave time of 480 s, the paprikas particle size of 80 mesh, and the extracting time twice. The present study obtained an extraction rate of 84.52%. Compared with the conventional water bath extraction method, UMAE has the advantages of shorter extraction time and higher efficiency, …
Study On Quality Improving In Flavor Of Finished Summer Green Tea By Dry-Heat Post-Treatment,
2016
College of Horticulture, Sichuan Agricultural University, Wenjiang, Sichuan 611130, China
Study On Quality Improving In Flavor Of Finished Summer Green Tea By Dry-Heat Post-Treatment, Li Yan, He Chunlei, Meng Xueli, Pei Xujing, Nie Congning, Li Tao
Food and Machinery
Taking the finished summer green tea as the raw material, the single factor and orthogonal experiment were conducted by using dry-heat post-treatment to study the optimum technological parameter and effect of the optimum technical on the flavor of summer green tea. The results showed that: dry-heat post-treatment had a significant effect on improving the flavor quality of summer green tea. The optimum technicals were as followed: temperature 55 ℃, water content of unprocessed tea 9% and time 6 h. Sensory of the processed summer green tea showed aging taste disappeared, bitterness decreased and become mellow. In taste composition, the content …
Preparation And Characterization Of The Powder Microcapsules Of Cashew Nut,
2016
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Preparation And Characterization Of The Powder Microcapsules Of Cashew Nut, Chen Sida, Liang Lu, Li Yuting, Yan Xiaoyan, Liu Chengmei, Zhong Yejun, Zhong Junzhen, Xiong Yang
Food and Machinery
Cashew was used to explore its powder microcapsule, and the production methods were optimized as well as its properties and structures represented. The results showed that the emulsion stability was the best, when emulsifier ratio of single and double fat gump to sucrose ester was 1∶2. Moreover, the best emulsifier content was found to be 1.5%, and the best core wall proportion was 1∶1, with the best solid content of 25%. Basic ingredients of microcapsules consisted of proteins ( 12.94%), water (2.38%), carbohydrate （61.57%）, ash （2.45%）， and fat (20.66%). Consequently, the rate of mcrocapsule embedding rate 94.10%, with density 0.68 …
Research Progress On Transport Vibration Damage And Effects Of Fruits On Its Postharvest Physiology Characteristics And Quality,
2016
Weinan Vocational & Technical College, Weinan, Shaanxi 714026, China
Research Progress On Transport Vibration Damage And Effects Of Fruits On Its Postharvest Physiology Characteristics And Quality, Jiang Bao
Food and Machinery
In our country, truck transport vibration is the important reason which leads to mechanical damage and quality decreased of fruits during storage and transportation. This paper was on the basis of the analysis of the vehicle vibration in the process of truck transportation, and influencing factors, focused on the latest process in effects of transport vibration on postharvest physiology properties and quality of fruits, providing a basis and reference for the reduced transport vibration damage of fruits.
Research Status And Progress Of Fatty Acid Analysis Methods In Beans,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
Research Status And Progress Of Fatty Acid Analysis Methods In Beans, Xie Yanhua, Xie Jing, Li Pao, Chen Miaofen, Jiang Liwen, Chen Lili
Food and Machinery
In this paper, the methods of fatty acid extraction and methyl esterification of beans (the main products are soy food) were reviewed. A variety of physiological functions of fatty acids are described. Moreover the differences of diverse detection methods of fatty acids were analyzed. We hope to provide testing methods for the change of fatty acids in bean product processing, and providing the basis for the development of potential function's in oil and fat products.
Research Progress On Physiological Activities And Its Mechanismof Beta-Cryptoxanthin,
2016
Southwest University, Citrus Research Institute, Chongqing 400712, China
Research Progress On Physiological Activities And Its Mechanismof Beta-Cryptoxanthin, Sheng Ran, Sun Zhigao, Huang Qiaojuan, Hao Jingmei, Fang Ming, Yu Fengsheng
Food and Machinery
The beta-cryptoxanthin is composed of multiple prenyl units, belonging to the oxidation of carotenoid. It widely exists in persimmon, citrus and other plants, and also can be produced by microbial fermentation..Based on beta-cryptoxanthin, the mechanism of its absorption and physiological activities was reviewed, in order to provide reference for improving research and clinic application of beta-cryptoxanthin.
Research Of Volatile Components Of Lanzhou Fat-Tailed Sheep,
2016
College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730124, China
Research Of Volatile Components Of Lanzhou Fat-Tailed Sheep, Li Zhenzi, Yang Jutian, Qi Gaozhan, Zang Rongxin, Liu Hongna, Long Ling, Cao Xin
Food and Machinery
It was aimed to analyze the volatile components and key volatile components of Lanzhou fat-tailed sheep in different gender in this study, and the small fat-tail sheep were chosen as control. The results showed that Lanzhou fat-tailed wethers contained totally 80 kinds of volatile materials, while ewes had 85 kinds. Aldehydes were found the key volatile components, and the relative contents were respectively 31.110% and 22.305%. The key volatile components contained decanal, octanal, nonanal, 2, 4-nonadienal, 2-nonenal, 2,4-decadienal and (E)-2-decenal, which smelled like wax, fat, mushroom and cucumber, and wethers contained 2 more kinds aldehydes than ewes. Compared to small …
Comparative Genomic Analysis Of Two Serotype 1/2b Listeria Monocytogenes Isolates From Analogous Environmental Niches Demonstrates The Influence Of Hypervariable Hotspots In Defining Pathogenesis,
2016
Teagasc Food Research Centre, Fermoy, Ireland and Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Ireland
Comparative Genomic Analysis Of Two Serotype 1/2b Listeria Monocytogenes Isolates From Analogous Environmental Niches Demonstrates The Influence Of Hypervariable Hotspots In Defining Pathogenesis, Aidan Casey, Kieran Jordan, Aidan Coffey, Edward M. Fox, Olivia Mcauliffe
Department of Biological Sciences Publications
The vast majority of clinical human listeriosis cases are caused by serotype 1/2a, 1/2b, 1/2c, and 4b isolates of Listeria monocytogenes. The ability of L. monocytogenes to establish a systemic listeriosis infection within a host organism relies on a combination of genes that are involved in cell recognition, internalization, evasion of host defenses, and in vitro survival and growth. Recently, whole genome sequencing and comparative genomic analysis have proven to be powerful tools for the identification of these virulence-associated genes in L. monocytogenes. In this study, two serotype 1/2b strains of L. monocytogenes with analogous isolation sources, but …
The Inhibitory Effect On Tyrosinase From P-Coumaric Acid, Ferulic Acid And Feruloylated Oligosaccharides,
2016
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
The Inhibitory Effect On Tyrosinase From P-Coumaric Acid, Ferulic Acid And Feruloylated Oligosaccharides, Yi Jingjing, Ou Shiyi, Dong Yingyan, Chen Qiuming
Food and Machinery
This study investigated the inhibitory effects of p-coumaric acid, ferulic acid and feruloylated oligosaccharides on catalytic activities of tyrosinase by analysising tyrosinase steady state activity and enzyme kinetics. The results showed that the three compounds were found to efficiently inhibit tyrosinase monophenolase activities. The p-Coumaric acid was the strongest inhibitor followed by feruloylated oligosaccharides and ferulic acid, with the IC50 value of 0.75, 3.20, 9.30 mmol/L respectively. Moreover, p-coumaric acid and ferulic acid were found to inhibit the activities of diphenolase with IC50 value of 4.3, 12.7 mmol/L respectively; however, feruloylated oligosaccharides showed no inhibitory effect on diphenolase …
Effect Of Gastrodia Elata Bl. Extracts On The Biosynthesis Of Extracellular Proteins In The Grifola Frondosa Under Submerged Fermentation,
2016
School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Effect Of Gastrodia Elata Bl. Extracts On The Biosynthesis Of Extracellular Proteins In The Grifola Frondosa Under Submerged Fermentation, Huang Zhong, Wu Tianxiang, Yang Zutao, Zhu Sijie
Food and Machinery
Gastrodia elata Bl. extracts was added into the system of Grifola frondosa submerged fermentation, and then supplement-ation of Gastrodia elata Bl. extracts were optimized according to the biomass and the synthetic quality of extracellular proteins in G. frondosa. The changes of components in G. elata Bl. extracts before and after the sterilization, including gastrodin, p-hydroxybenzyl alcohol, p-hydroxybenzaldehyde, and parishin, were analyzed using HPLC. Moreover, the relationship of this changes between G. elata Bl. extracts and the in G. frondosa fermentation system were also investigated. The results revealed that 7% (v/v) G. elata Bl. extracts could facilitate G. frondosa to grow …
Determination Of Vanillin And Ethyl-Vanillin In Milk Powder By Gas Chromatography-Mass Spectrometry,
2016
Guangdong Inspection and Quarantine Technology Center, Guangzhou, Guangdong 510623, China
Determination Of Vanillin And Ethyl-Vanillin In Milk Powder By Gas Chromatography-Mass Spectrometry, Zheng Xuan, Huang Jin, Lin Jie, Li Ju, Wei Xiaoqun, Cai Chun, Chen Yanfen, Feng Jieli, Guo Qingyuan
Food and Machinery
A method for determination of vanillin and ethyl-vanillin in milk powder was established by auto headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (GC—MS), and the influence factor were also studied, such as solid phase micro-extraction head, time and temperature of adsorption and desorption. As a result, the limits of determination (LOD) of vanillin and ethyl-vanillin were 0.5 mg/kg. The spiked recovery was between 90.0% and 100%, and the RSD ranged from 1.9%～4.1%(n＝6). This method could eliminate the interference of complicated matrix, conveniently, quickly and exactly, which was applicable for quick determination of vanillin and ethyl-vanillin content in milk powder.
Determination Of Five Kinds Of Clove Phenol Anesthetic In Aquatic Product By Hplc With Molecularity Imprinted Solid Phase Extraction,
2016
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, Guangdong 524088, China; Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, Guangdong 524088, China; Coll
Determination Of Five Kinds Of Clove Phenol Anesthetic In Aquatic Product By Hplc With Molecularity Imprinted Solid Phase Extraction, He Hongjian, Huang He, Gao Ping, Liu Ya, Jiang Zhihong, Cao Zhanhui
Food and Machinery
A new method of molecularly imprinted solid phase extraction (MISPE) combined with high performance liquid chromatography (HPLC) was developed for detecting five kinds of clove phenol anesthetic in aquatic product. Using eugenol as template molecule, methacrylic acid as functional monomer, ethylene glycol dimethacrylate as cross linking agent, molecularly imprinted polymers were synthesized by bulk polymerization and made into extraction column. Through the response surface analysis template molecule and functional monomer, crosslinking agent the best proportion was 1∶4. 55∶23. 21, and the recovery rate of these compounds reached 90% by using methanol as solvent and acetic acid solution as eluent. The …
On-Line Determination Of Emergency Pollution Of 3-Nitropropionic Acid In Drinking Water By Flow Injection Chemiluminescence,
2016
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
On-Line Determination Of Emergency Pollution Of 3-Nitropropionic Acid In Drinking Water By Flow Injection Chemiluminescence, Zhang Xuhui, Tang Shuze, Deng Xiaoling, Zhu Yao, Wu Shizheng
Food and Machinery
On the basis of inhibition of chemiluminescence reaction of luminol and potassium permanganate in sodium hydroxide medium by 3-nitropropionic acid, a novel flow-injection chemiluminescence method for determination of 3-nitropropionic acid in drinking water was developed. A linear range for 3-nitropropionic acid determination was 1～150 mg/L. The detection limit of 3-nitropropionic acid was 0.28 mg/L and relative standard deviation (RSD) was 1.9%, with the recovery of 76.5%～93.8%. This online determination system showed a good accuracy and selectivity and has great potential application in rapid detection and alarm of emergency pollution of 3-nitropropionic acid in drinking water.
Tank Design And Parameter Optimization Of The Fruit Grain Liquid Storage,
2016
School of Mechanical Engineering, Nanjing Univisity of Science and Technology, Nanjing, Jiangsu 210094, China
Tank Design And Parameter Optimization Of The Fruit Grain Liquid Storage, Yin Shuizhong, Huang Xiaohua, Yang Dizhou, Ding Zhihui, Zhu Can
Food and Machinery
A fruit grain beverage liquid mixing tank was designed in this study, including the structure of the cylinder block and the mixing paddle, and related parameters were provided. The numerical simulation was carried out by orthogonal test and FLUENT,to determine the influence degree of the factors, such as the installation height of the agitator, the diameter of the impeller and the rotation speed of the propeller, and the parameters of the stirred tank, were optimized to obtain the optimal parameter solution. Results: The main order of the factors that influenced the stability of the agitator concentration was as follows: the …
Design Of Extrusion-Grind Rubber Fruit Test Sheller,
2016
Institute of Electrical and Mechanical Engineering, Hainan University, Haikou, Hainan 570228, China
Design Of Extrusion-Grind Rubber Fruit Test Sheller, Fan Haiyan, Wang Tao, Wu Di, He Xiaofan
Food and Machinery
A test sheller for rubber fruit was designed and manufactured according to the principle of extrusion-grind, and it consisted of units of driving and extrusion-grind, the lectrical elements for realizing automatic clockwise and anti-clockwise running of motors, and the frame, etc. Adopting the principle of reciprocating friction and extrusion, the fruit shells were separated under the dual of friction and extrusion pressure. Our results showed that the device could perform well and was, easy to operate, especially, the hulling rate could reach 78.3% by using it. Thus this sheller could be utilized in researches on effects and the mechanism of …
Comparative Study Of The Failure Pressure Between Sealing Liquids And Gas With Magnetic Fluid,
2016
School of Mechanical, Electronic and Control Engineering, Beijing Jiaotong University, Beijing 100044, China; China Institute of Industrial Relations, Beijing 100048, China
Comparative Study Of The Failure Pressure Between Sealing Liquids And Gas With Magnetic Fluid, Wang Hujun, Li Decai, Zhen Shaobo, He Xinzhi, Wang Siqi
Food and Machinery
Magnetic fluid has been widely used in sealing gas, but sealing liquids with magnetic fluid is still in the research stage. In this paper, the effect of velocity difference on failure pressure was theoretically deduced. The magnetic fluid seal structure was designed and an experiment its rig was set up, and then the seal performances of sealing gas and liquids with magnetic fluid were studied. The results showed that the failure pressures of sealing liquids and gas statically under the same sealing gap were almost the same, and the failure pressure was generally not affected by the speed of the …
The Effects Of Condensing Temperature Changes On Plate Freezer With Two-Phase Ejector,
2016
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
The Effects Of Condensing Temperature Changes On Plate Freezer With Two-Phase Ejector, Tian Xiaoyu, Wan Jinqing, Cao Xiaochen, Li Jianguo
Food and Machinery
The working performance of plate freezer with two-phase ejector in different condensing temperature was investigated in this study. Moreover, the effects of condensing temperature on freezing rate and total energy consumption of plate freezer was also studied. Then the entrainment coefficient in stable conditions and explores the effects on Jet pumps were analyzed by changing the condensing temperature. The results showed that when the condensing temperature was 25 ℃, the ejecting coefficient was the highest about 1.58. Compared with 40 ℃and 30 ℃, the energy consumption was lowered by about 3.3% and 10% at 25 ℃, and the freezing time …
Electromagnetic Vibration Quantitative Feeding System Based On Fuzzy Pid,
2016
Institute of Applied Technology, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, Anhui 230031, China
Electromagnetic Vibration Quantitative Feeding System Based On Fuzzy Pid, Qi Jun, Gong Dawei, Li Yan, Yan Qingqun
Food and Machinery
To solve the problem of traditional electromagnetic quantitative feeding system in the process of the open loop control the feeding speed setting arbitrary large, not according to the intelligent control strategy for dynamic adjust the feeding speed, a quantitative electromagnetic vibration feeder was designed based on fuzzy PID control system. Taking the mechanical structure design of the system as a whole, the conduction angle of silicon controlled rectifier was obtained by theoretical analysis and mathematical relationship between amplitude, and according to this, the simplified mathematical model of electromagnetic vibration feeder second order was established. The simulation results show that the …
Optimization Of A Microplate Bioassay Method Of Filtering Alpha-Glucosidase Inhibitors,
2016
School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
Optimization Of A Microplate Bioassay Method Of Filtering Alpha-Glucosidase Inhibitors, Wang Hongyue, Chen Zhong, Jian Xufeng
Food and Machinery
The half inhibitory concentration (IC50) of alpha glucosidase inhibitors was detected based on a microplate assay method in this study in order to find the effective inhibitors for preparing hypoglycemic functional food. The reaction conditions were optimized by the four aspects, i.e., the enzyme concentration, the detection wavelength, the substrate concentration and the reaction time. The results showed that the optimum enzyme concentration ranged from 2.0 mg/mL to 3.0 mg/mL, and waves 520 nm and 492 nm were optimum among the five waves, 405, 450, 492, 520, 630 nm. Moreover, the suitable substrate concentration of sucrose ranged from …
Identification Of 81 Pseudomonas Aeruginosa By Phylogenetic Analysis Of 16s Rrna Gene Sequence,
2016
Guangdong Provincial Institute of Food Inspection, Guangzhou, Guangdong 510435, China; Guangdong Provincial Liquor Testing Center, Guangzhou, Guangdong 510435, China
Identification Of 81 Pseudomonas Aeruginosa By Phylogenetic Analysis Of 16s Rrna Gene Sequence, Zeng Xiaocong, Zhou Lu, Su Miaozhen, Han Zhijie, Chen Danxia
Food and Machinery
81 Pseudomonas aeruginosa from Guangdong Provincial Institute of Food Inspection were identified by 16S rRNA sequence analysis. The DNA was isolated and the sequences of 16S rRNA gene were amplified by PCR with the bacterium universal primers, and then the PCR products were sequenced after 2% agarose gel electrophoresis. Moreover, the corrected sequences were aligned with Clustal X and the phylogenetic tree was constructed by MEGA5.1. Consequently, the identified results of the 81 strains confirmed their original identification before. On the phylogenetic tree, No. 24-3-QY strain formed a separate branch with No. 100-5-JM strain and No. 106-3-JM strain. No.2 8-1-DW …
