The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality, Song Yingying, Xu Wendi, Cao Dong
Food and Machinery
To apply the soybean phospholipid by-product from ethanol extraction to bread, the effect of the by-product on bread quality was studied using the blank and the soybean phospholipid without alcohol extraction as a control, through sensory evaluation and analyses of the specific volume, color, texture and aging during storage period. The results indicated that the by-product had a better effect on the improvement of bread quality. By the optimum adding amount of 0.6%, the specific volume of bread effectively increased and the hardness and chewiness were markedly decreased. This may be due to the proportion change after alcohol extraction, which …
Effect Of Different Cigarette Lap Adhesive Glue Quantity On Cigarette Quality,
2016
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Effect Of Different Cigarette Lap Adhesive Glue Quantity On Cigarette Quality, Gu Liang, Gao Haimin, Liu Wenbo, Ding Meizhou, Song Weimin, Xiong Anyan
Food and Machinery
In order to understand the effect of cigarette quality on the different application amount in different grades of cigarette lap adhesive, six gradient sizing of three different cigarette lap adhesive glue quantity have been tested in the same condition. The results showed that：1）the different cigarette lap adhesive glue quantity was influential of the sensory quality of cigarette, when the amount of the sizing agent was more than 1.5 mL per thousand cigarette, the cigarette sensory quality became worse with the increase of the amount of the glue, mainly manifested in the cigarette sensory stimulation increases, the miscellaneous gas and dry …
Study On Drying Process By Hot Air For Okra,
2016
College of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, China
Study On Drying Process By Hot Air For Okra, Zhu Jie, Huang Agen, Yang Zhenquan, Zhu Yinghua, Gan Tian, Wu Bing, Chen Xuehao
Food and Machinery
In order to seek the further processing technology of Okra after large scale planting, the drying process was researched by using the GZ-1 hot air convection drying apparatus. The specific energy consumption factor was presented from the formula of energy consumption, as an evaluation factor of energy consumption. The effects of different drying air temperature, wind speed and the layer number of laying on drying rate were tested. The drying rate, energy consumption, color and the change of polyphenols content were taken as the evaluation indexes. The optimum hot air drying conditions were temperature 80 ℃, double layer laying, wind …
Progress On Application Of Aptamers On Food Safety Detection,
2016
China Rural Technology Development Center, Beijing 100045, China
Progress On Application Of Aptamers On Food Safety Detection, Zhang Hui, Ye Hua, Wu Shijia, Wang Zhouping
Food and Machinery
This review mainly focuses on the progress on the application of aptamers on food safety detection. Firstly, the nature, mechanism and characteristics of aptamers were introduced; Secondly, four types of SELEX technology from the angle of the fixed objects and the composition of library were classified; finally, the application and development of aptamers in food safety detection were reviewed and prospected.
Production Process Of Microbial Surfactants And Its Application In Food Additives,
2016
Department of Food Quality and Safety, Jilin Medical University, Jilin, Jilin 132013, China
Production Process Of Microbial Surfactants And Its Application In Food Additives, Sun Maocheng, Chen Xi, Li Huaiwei, Wang Dan, Fu Xiaoyi, Wang Shuran
Food and Machinery
Microorganisms can synthesize a wide range of surface-active compounds with high ability to reduce surface and interfacial surface tension, generally called microbial surfactants. Major types, sources, screening of producing strain, the use of cheap substrates, optimization of fermentation process, separation and purification on microbial surfactants and its application in food additives were reviewed. Finally, present problems during the research were discussed. This study can provide theoretical basis for the industrial production and application of microbial surfactants in food industry.
New Determination Methods Of Acrylamide In Food Products,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
New Determination Methods Of Acrylamide In Food Products, Wang Zimeng, Lu Dai, Shi Xingbo, Deng Jiehong
Food and Machinery
Acrylamide (AA) is a kind of neurotoxin and potential carcinogen, formed in heating food treatment, has been aroused extensive attention in all over the word. Accurate determination of AA in complex food system is the first importance to evaluate its harmful effects on human health. In this paper, the disadvantages of traditional determination methods of AA, including liquid chromatography, gas chromotography and their coupling technique, were reviewed. Moreover, the complex of sample pretreatment process, requirement of necessary sample derivatives and professional analyzer, and expensive analytical instruments etc. were focused on. Furthermore, several new determination methods, such as capillary electrophoresis, enzyme-linked …
Ann-Based Electronic Nose System In The Application Of Food Nondestructive Testing,
2016
College of Computer and Information Technology, China Three Gorges University, Yichang, Hubei 443002, China; Department of Beijing Research Center for Agricultural Standards and Testing, Beijing Academy of Agriculture and Forestry Science, Beijing 100097,
Ann-Based Electronic Nose System In The Application Of Food Nondestructive Testing, Wan Cihui, Jia Wenshen, Wang Jihua, Wu Nanjing
Food and Machinery
Electronic nose technique is a kind of emerging technology in gas analysis and has been widely applied in agricultural products and food testing, due to the advantages of its rapid response in a short time. In this paper, a number of ANN algorithm were illuminated, and the applications of ANN-based electronic nose system in destructive testing of fruit, meal, tea, milk and wine etc. were reviewed. Finally, the shortcomings of electronic nose technique and ANN algorithm and the development trend of them were also discussed.
Research Advances In Health Functions And Food Development Of Colored Potatoes,
2016
Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing 100081, China
Research Advances In Health Functions And Food Development Of Colored Potatoes, Qiu Ju, Liu Peng, Sun Junmao
Food and Machinery
This paper analyzed the health benefit of colored potatoes and reviewed the advances in functional food development of colored potatoes. On the basis, the development of functional food and the utilization of colored potatoes were ahead, in order to provide a reference for their intensive processing.
Research Progress On Almond Cracking Technology And Equipment,
2016
Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China;Xinjiang Research Center of Equipment for Characteristic Wood's Fruit, Urumqi, Xinjiang 830091, China
Research Progress On Almond Cracking Technology And Equipment, Yang Zhongqiang, Yang Liling, Yan Shenkun, Liu Kui, Zhu Zhanjiang, Li Zhongxin
Food and Machinery
This paper introduced a variety of almond cracking technology, and mainly focus on the structure, working principle and characteristics of existing almond cracking mechanical in China and abroad. Analyzed the current technology research and the existing problems of almond cracking mechanical, and proposed the application prospect. This paper provided a reference for almond cracking machine technique and equipment.
Experimental Study On Apricot Stone Extrusion Breaking Machine,
2016
Institute of Agricultural Mechanization Xinjiang Academy of Agricultural Science, Urumqi, Xinjiang 830091, China;Xinjiang Research Center of Equipment for Characteristic Wood's Fruit, Urumqi, Xinjiang 830091, China
Experimental Study On Apricot Stone Extrusion Breaking Machine, Zhu Zhanjiang, Li Zhongxin, Yang Liling, Liu Kui, Maihemujiang Batuer, Yang Zhongqiang
Food and Machinery
In this paper, a pricot stone breaking machine was designed to solve the current problem of low productivity and high rate of broken kernels in apricot stone breaking processing. The structure and stress situation of the machine had been analyzed. Various related factors were analyzed, and three primary factors including feeding speed, interspace of breaking device and rotating speed of active roll were focused on. Moreover, these three factors were selected for orthogonal experiments, using the Star apricot stone as material. The results showed that the clearance of breaking device had a significant effect on stone breaking efficiency, while the …
Timing Analysis And Methods To Improve The Speed Of The Packaging Machine,
2016
Wuhan Rentian Packaging Technology CO., LTD, Wuhan, Hubei 430205, China
Timing Analysis And Methods To Improve The Speed Of The Packaging Machine, Wu Yunzhang, Chen Liang, Feng Yu
Food and Machinery
It was focused on the automatic vertical bag forming-filling-sealing machine (packaging machine for short) and the exploring the relationship between its stability and action sequence in this study. Therefore, it was concluded that three important factors contributed to restricting the speed of the packaging machine, including the transverse sealing, the filling, and the carrying film action time. Moreover, a specific measure of improving the packaging speed was proposed, i.e., designing faster transverse sealing driving mechanism and adding a guide plate above the transverse sealing, trying to keep the bulk product dropping together, and changing the general motor to servo motor …
Energy Saving And Economical Analysis Of Heat Recovery Chillers For Beverage Factory,
2016
Hunan Urban Construction College， Xiangtan, Hunan 411101, China
Energy Saving And Economical Analysis Of Heat Recovery Chillers For Beverage Factory, Chen Shuwen, Guo Yiting
Food and Machinery
Introduces the present situation of preparation of hot water for production process of carbonated drinks plant in China. Referring the traditional scheme of condensation heat recovery in refrigerating unit, the heat recovered from the condensation can preheat the water for steam boil and producing low temperature hot water, then the energy consumption of boilers will be reduced. This new scheme can save large amount of energy of carbonated drinks plant for reference.
Application Of Numerical Simulation In Process Of Food Freezing,
2016
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Food College of Shanghai Ocean University, Shanghai 201306, China
Application Of Numerical Simulation In Process Of Food Freezing, Wang Jinfeng, Li Wenjun, Xie Jing
Food and Machinery
The freezing process of numerical model, solving differential equations, predicting freezing time and analyzing of air supply velocity, temperature and methods were reviewed. The application of numerical simulation technology in food freezing process was discussed. The numerical simulation methods for different freezing objects were also summarized, which would be useful for the future application of numerical simulation methods in the process of heat transfer of foods.
Application Of Bayesian Network For Quantitative Microbial Risk Assessment,
2016
College of Information Engineering, Shanghai Maritime University, Shanghai 201306, China
Application Of Bayesian Network For Quantitative Microbial Risk Assessment, Liu Jing, Yang Jiaxin, Guan Xiao
Food and Machinery
In this paper, the basic theory of microbial risk assessment was introduced, and the software modules used to establish predictive microbial models were concluded. The characteristics of Bayesian networks and its application in the food-borne microbial quantitative risk assessment were also summarized. Therefore, its future application in microbial quantitative risk assessment were prospected.
Preparation Of Starch-Graft-Poly (Vinyl Acetate) Nanoparticles And Effect On The Stability Of Astaxanthin,
2016
College of Pharmaceutical Sciences, North China University of Science and Technology, Tangshan, Hebei 063000, China
Preparation Of Starch-Graft-Poly (Vinyl Acetate) Nanoparticles And Effect On The Stability Of Astaxanthin, Liu Zhanjun, Li Xiaochun, Geng Xufang, Zhao Zan, Zhao Linlin
Food and Machinery
The starch-graft-poly (vinyl acetate) was prepared using potassium diperiodatonickelate (IV) as an initiator. Afterwards, it was produced into nanoparticles containing hydrophobic core and hydrophilic surface in water, using sodium tripolyphosphate as crosslinking agent. Then the nanoparticles loaded with astaxanthin were made by the dialysis method. IR spectra of the starch and the graft copolymer, the average particle size, particle size distribution, and morphology of the nanoparticles loaded with astaxanthin were measured. The stability of nanoparticles loaded with astaxanthin was determined with an acetone solution of astaxanthin as control. The results showed that the stability of the nanoparticles loaded with astaxanthin …
Fmoc-F Hydrogel For Clove Oil Controlled-Release,
2016
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004,China; National Engineering Laboratory of Rice and By-product Deep Processing, Changsha, Hunan 410004, China
Fmoc-F Hydrogel For Clove Oil Controlled-Release, Zhang Lin, Zhou Tianxiao, Wang Ben, Hao Yayan, Lu Jun
Food and Machinery
Fmoc-F was utilized for embedding of clove oil. The results demonstrated that Fmoc-F hydrogel could prevent the volatilization and achieve the controlled-release of clove oil. The loading efficiency of Fmoc-F gel was 98.69%, much higher than the one achieved with β-cyclodextrin. When pH was above 6.5, the decomposition rate of Fmoc-F hydrogel was less than 9.0%, and this could prevent the volatilization of clove oil. When pH was adjusted from 6.5 to 6.0, the structure of hydrogel began to disaggregate, and the decomposition rate was around 36%. When pH was below 5.0, the hydrogel disaggregated completely. Then the clove oil …
Effects Of Transglutaminase And Additive Agents On Gel Properties Of Pearl Mussel Surimi,
2016
College of life science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative InnovationCenter for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratoryof Health Aquacultu
Effects Of Transglutaminase And Additive Agents On Gel Properties Of Pearl Mussel Surimi, Wang Bohua, Long Jiaoli, Lei Song, Tu Qinghui, Duan Lanxin, Yang Pinhong
Food and Machinery
The influence of TGase and additives on gel hardness, cohesiveness and springiness of mussel surimi after picking pearls was studied. The results showed that the optimal TGase amount was 2%, pH was 7, at 45 ℃ for 1.0 h. The TGase can significantly enhance the texture properties of mussel surimi. The gel Hardness could reach 5 910.647 g, cohesiveness was 0.820 and springiness was 0.914. Additive agents could enhance gel properties as well, the optimal amount of potato starch, egg white and gluten were 6%, 6% and 9% respectively. It provides a theoretical foundation for the optimization of texture properties …
Effects Of Pan-Frying, Frying, Broiling On Eating Quality Of Hengshan Mutton,
2016
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
Effects Of Pan-Frying, Frying, Broiling On Eating Quality Of Hengshan Mutton, Li Linqiang, Gao Tianli, Zhang Lan, Liu Yongfeng
Food and Machinery
The objective of this study was to evaluate the effects of pan-frying, frying and broiling on eating quality of Hengshan mutton by regulating the cooking time and temperature. Texture analyzer was used to measure the texture profile analysis and shear force, meanwhile color measurement instrument was used to measure meat color. Results showed, for Pan-frying, Pan-fried mutton samples 2 min and 3 min treatments, the hardness, chewiness and resilience significantly were less than that of 4 min treatment (P<0.05), and the shear force was significantly less than 4 min treatment (P<0.05). With the extension of treatment time, the L* value decreased gradually (P<0.05), processed for 2 min and 3 min, the a* value of mutton sample was less than that of 4 min treatment (P<0.05), while b*、c …
Studies On The Effects Of High-Voltage Electric Field On Hot-Air Drying Characteristics And Color Changing Of Apricot,
2016
Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China
Studies On The Effects Of High-Voltage Electric Field On Hot-Air Drying Characteristics And Color Changing Of Apricot, Wang Qinghui, Yan Shengkun, Li Zhongxin, Abulizi Basiti
Food and Machinery
The drying characteristics and color changing experiments of apricot were investigated under different drying temperatures, air velocities and high-voltage electric field respectively. The results were as following. ① The drying time was shortened by increasing air temperatures or velocities. ② Weibull function could simulate the drying curves of apricot. The scale parameter (α) related with the temperature and air velocity and decreased with the increasing of either drying temperature or velocity. The shape parameter (β) was depended on the drying method. ③ The moisture effective diffusivity coefficient was 1.88×10-10～3.18×10-10 m2/s, and the activation energy was …
The Impacts Of Trehalose On The Characteristics Of Glutinous Rice Powders,
2016
Food Science and Technology College, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Food science and Biotechnology of Hunan Province, Changsha, Hunan 410128, China
The Impacts Of Trehalose On The Characteristics Of Glutinous Rice Powders, Zhang Yu, Zhang Lilin, Zhang Qiong, Wu Shuangqi, Ma Xuelin, Wu Xiaohong
Food and Machinery
The glutinous rice powders were used to study the impacts of different trehalose content on the characteristics of glutinous rice powders. The results showed that with the increase of trehalose content, the pasting temperature was not significantly impacted. The peak viscosity, valley viscosity and final viscosity increased at first then decreased and when the content was up to the maximum 1.0%. The thermal stabilities strengthened integrally and with the increased of the content, the thermal stabilities strengthened at first then attenuated. When the content was 1.5%, the thermal stabilities were the strongest. The gelling capabilities attenuated with the increased of …
