Optimization On Ultrasound-Assisted Extraction Of Polyphenols From Red-Flesh Apple By Response Surface Methodology,
2016
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
Optimization On Ultrasound-Assisted Extraction Of Polyphenols From Red-Flesh Apple By Response Surface Methodology, Qi Na, Li Han, Zhang Zhiyu, Deng Hong, Hu Yan, Guo Yurong, Meng Yonghong
Food and Machinery
[Objective] Response surface methodology was used to optimize the extraction process condition of polyphenols from red-flesh apple with ultrasonic assistance. [Method] Using the red-flesh apple of XINJIANG as material, on the basis of single-factor experiment, four factors, inclouding extraction time, ultrasonic power, extraction temperature and ratio of material-to-liquid were chosed to design the experiment with response surface method. With Box-Behnken design and response surface analysis, the optimum extracting conditions of polyphenols from red-flesh apple were determined. [Result] The optimal process parameters of polyphenol extraction were determined and they were as follows: extraction time and temperature were 20 min and 62 …
The Optimization Of Ultrasonic Assisted Extraction Of Pigment From Peanut Skin,
2016
Wuhan Institute of Design and Sciences, School of food and Biotechnology, Wuhan, Hubei 430205, China
The Optimization Of Ultrasonic Assisted Extraction Of Pigment From Peanut Skin, Luo Xuan, He Jing
Food and Machinery
Using the response surface method, the process conditions of ultrasonic-asssisted extraction peanut red pigment from the peanuts red skin was optimized. Based on the single factor experiment, Plackett-Burman experiment design and the steepest ascent experiment, with peanut red pigment comprehensive extraction effect value as a response, using the response surface method studied the factors and their interactions of peanuts red pigment extraction effect, the prediction model was established. The results showed that the optimun conditions for ultrasonic assisted extraction of peanut red pigment are as follows: ethanol as solvent, ethanol concentration 68%, solid-liquid ratio 1∶30 (g/mL), working at 55 ℃ …
Influence Of Enzymatic Extrusion Of Corn Starch On Preparation Of Isomalto-Oligosaccharides,
2016
The 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
Influence Of Enzymatic Extrusion Of Corn Starch On Preparation Of Isomalto-Oligosaccharides, Ge Jie, Wu Chunsen, Wang Ying, Wang Ren, Jin Zhengyu, Xu Xueming, Jiao Aiquan, Zhou Xing
Food and Machinery
The treatment of corn starch by adding enzyme extrusion technology as material to produce isomalto-oligosaccharide. With the sum content of isomaltose (IG2), panose (P) and maltotriose (IG3) as the yield index of isomalto-oligosaccharide, the parameters were optimized by orthogonal experiment, and the optimum processes for production of ismalto-oligosaccharide from corn starch with enzymatic extrusion were as followed: the extrusion temperature 95 ℃, the water content 45%, and the amount of enzyme 0.8%. And the yield of the ismalto-oligosaccharide with the highest yield could reach over 35%.
Preparation And Characters Of Edible Film From Soy Protein Isolate,
2016
School of Biotechnology and Food Engineering, Suzhou University, Suzhou, Anhui 234000, China
Preparation And Characters Of Edible Film From Soy Protein Isolate, Dong Zeng, Sun Pengpeng, Wang Haichao, Gao Guizhen, Cao Wengen
Food and Machinery
The new biomaterials were produced by soy protein isolate (SPI) as base material. The effects of film property such as film integrity, thickness, light transmittance, water soluble, water vapor permeability (WVP) and oil permeability (PO) were investigated by film forming conditions included SPI content, ethanol content, plasticizer (glycerol), reducing agents (Na2SO3), temperature, pH value of film-forming reagent and medium. With more addition of SPI concentration between 2% to 6%, it was more likely to form film, while the thickness, WVP, and PO of films increased and the film became dark. With no more than 2% addition …
Effect Of Different Drying Methods On Sensory Quality Of Upper Flue-Cured Tobacco Leaves,
2016
Technology Center, China Tobacco Guangdong Industrial Co., Ltd., Guangzhou, Guangdong 510385, China
Effect Of Different Drying Methods On Sensory Quality Of Upper Flue-Cured Tobacco Leaves, Li Dan, Li Huanwei, Zhao Reifeng, Ye Rongfei, Luo Fuming
Food and Machinery
Effects of five different drying methods on sensory quality of upper flue-cured tobacco leaves were investigated. The flavor notes, aroma characteristics, smoke characteristics and taste characteristics (containing 21 subindices) of cigarette were measured. The positive and negative indicators were also analyzed to evaluate the sensory quality of upper flue-cured tobacco leaves with different drying methods. The results indicated that (1) casing proeess could significantly improve the sensory quality of upper flue-cured tobacco leaves; (2) The sensory quality subindices of upper flue-cured tobacco leaves significantly affected by drying method, partially relating to the pretreatment intensity and process complexity. The drum drying …
Study On Sourdough Bread,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Sourdough Bread, Wang Li, Yu Yafang, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The sourdough and its main microorganism, together with the preparation technology, properties and research status of this kind of bread both domestic and overseas, were introduced in the paper, hoping to provide a new clue for its development and promotion. Finally, a possible development tendency of sourdough bread was also forecasted.
Research Progress On Preparation Of Nano-Starch And Its Application In The Preparation Of Edible Films,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
Research Progress On Preparation Of Nano-Starch And Its Application In The Preparation Of Edible Films, Zhou Yujia, Xiao Qian, Deng Fangming
Food and Machinery
Nano-composite natural polymer based film not only have low energy consumption, ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, but also realized the sustainable development of resources. Because of the enhancement of nano particles, the composite film shows more unique and excellent properties than conventional edible film, with low cost, rich available, regenerative and less pollution. Reviewed methods on the preparation of nano starch at home and abroad, including the, physical and chemical methods. Described the application in nano-composite edible films briefly, and summarized the researches on the improvement of …
A Review About The Adsorption And Sustained Release Of Traditional Chinese Medicine Or Plant Active Components By Activated Carbon Nanoparticles,
2016
College of Materials Science and Engineering of Central South University of Forestry and Technology, Changsha, Hunan 410004, China
A Review About The Adsorption And Sustained Release Of Traditional Chinese Medicine Or Plant Active Components By Activated Carbon Nanoparticles, Zeng Zhaoyan, Li Xiangzhou, Zhang Sheng, Huang Dan
Food and Machinery
This review made a summary of the functions and types of activated carbon nanoparticles for sustained drug delivery system. The physical and chemical properties of activated carbon nanoparticles as the carrier of natural extractives and medicine were reviewed. The research progresses in activated carbon nanoparticles as the carrier of traditional Chinese medicine or natural extractives from plants have been summaried. The technical bottleneck in preparation and utilization of activated carbon nanoparticles as the active ingredient sustained-release were also analyzed.
Innovative Path On Scientific English Teaching To Food Science Students Under The Framework Of Applied Talents Cultivation,
2016
Xinxiang Medical University, Xinxiang, Henan 453003, China
Innovative Path On Scientific English Teaching To Food Science Students Under The Framework Of Applied Talents Cultivation, Ren Wenlin
Food and Machinery
With the emphasis on the cultivation of applied talents and the rapid development of information technology and economic globalization, the scientific English teaching to food science students is facing the new challenge of our ages. To examine the current situation of scientific English teaching, there are still a lot of problems. The author suggests to improve awareness of the importance on the profession, ensure systematicness and advancement of teaching content, construct the learning mode of the scene type, introduce the multiple evaluation system as well as grasp the way and method of obtaining industry information and professional literature, to improve …
Status Of Nondestructive Detection Methods On Chilled Pork Freshness And Prospect Of Thz Spectrum Inspection Technique,
2016
Mechanical and Electronic Engineering School, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Center for Analysis and Testing, Nanjing Normal University, Nanjing, Jiangsu 210046, China
Status Of Nondestructive Detection Methods On Chilled Pork Freshness And Prospect Of Thz Spectrum Inspection Technique, Qi Liang, Zhao Jie, Zhao Maocheng
Food and Machinery
This essay summarizes the application of visible/near infrared spectroscopy, electronic nose, electronic tongue, machine vision and multi-sensor fusion techniques in detecting chilled pork freshness rapidly and nondestructively. The feasibility of THz spectroscopy analysis method used in nondestructively detecting pork freshness attributes is predicted and analyzed by molecular spectroscopy combined with chemometrics.
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 …
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 …
Methods Of Detecting The Content Of Folic Acid In Infant Complementary Food Supplements,
2016
Department of Food Science and Engineering, Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, Guangdong 510006, China
Methods Of Detecting The Content Of Folic Acid In Infant Complementary Food Supplements, Luo Minting, Wu Kegang, Huang Weiqian
Food and Machinery
To detect infant complementary food supplements of folic acid, methds of microbiological method, solid-phase-extraction-HPLC and direct-ammonia-extraction-HPLC were utilized respectively. Analyses among the three methods were compared and the most accurate and rapid one was determined. The results showed the direct-ammonia-extraction-HPLC analysis by using the CH3OH-0.05 mol/L KH2PO4 (volum ratio,5∶95; pH 6.3) as mobile phase and controlling the peak time at 6.5 min, and the standard curve coefficient was 0.999 8 with detection limit 0.019 0 mg/L. Compared with the other two methods, this method was simple, rapid, sensitive and reproducible characteristics, and provided an effective theoretical basis to establish method …
Establishment Of A Quantitative Real-Time Pcr For Detecting Vvha Gene In Vibrio Vulnificus,
2016
Animal Quarantine Lab, Inspection & Quarantine Technology Center of Hainan Entry-Exit Inspection & Quarantine Bureau, Haikou, Hainan 570311, China
Establishment Of A Quantitative Real-Time Pcr For Detecting Vvha Gene In Vibrio Vulnificus, Li Dandan, Xu Yigang, Qiu Suoping, Wang Yu, Gao Huijiang, Gao Shenyang
Food and Machinery
To establish a rapid assay for Vibrio vulnificus (V. vulnificus) detection, a quantitative real-time PCR (qRT-PCR) method was developed targeting vvhA gene of V. vulnificus . The results showed that the tests for 15 strains of different bacteria by using this method, only the ones of V. vulnificus were positive, indicating high specificity of qRT-PCR. Moreover, the sensitivity of this specific method was 15 CFU/mL. Further stability and reproducibility test results showed that the coefficient of variation of Ct values of four duplicates were less than 2%. In addition, a total 2 positive samples for V. vulnificus were detected from …
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 …
A High Precious Gutter Oil Detector Based On Complementary Metal Oxide Semiconductor,
2016
Zunyi Normal College, School of Physics and Mechanical and Electrical Engineering, Zunyi, Guizhou 563002, China; Chongqing University of Posts and Telecommunications, College of computer Science and Technology, Chongqing 400065, China
A High Precious Gutter Oil Detector Based On Complementary Metal Oxide Semiconductor, Yang Jie, Huang Haishen, Li Yangjun
Food and Machinery
Since the different conductivity of gutter oil and edible oil normally result in the different resistivity per unit volume, a linear detection module based on CMOS (Complementary Metal Oxide Semiconductor) was designed, which shorted to ground combined with directly selection the resistor string to divide voltage makes more linear precision voltage divider. Under the action of counting pulse, the count resistor divider compares with the reference voltage to achieve different number of high level, which not only can distinguish gutter oil and edible oil, but also come to the mass fraction of edible oil, which incorporates gutter oil. In the …
Improvement And Application Of Et22 Pneumatic Separator,
2016
Fujian Longyan Gold Leaf Redrying CO.,LTD, Longyan, Fujian 364102, China
Improvement And Application Of Et22 Pneumatic Separator, Zhang Liangbin, Luo Fuwei, Fan Mingdeng, Xu Dayong
Food and Machinery
To solve the problems of ET22 Pneumatic Separator for high-speed belt machine, which is easy to deviation and pneumatic separator chamber leakage of large amount of material, two methods were put forward. On the one hand, transformed the fixed type of retaining belt into a movable type to ensure side seal, avoided material into high speed belt conveyor main roller and the driven roller caused by high speed belt deviation, on the other hand in the pneumatic separator chamber installed wind guiding device, and the wind was guided to the end of halftone, through the wind on the halftone back …
