Research On Minimalism And Style Characteristics Of Japanese Contemporary Food Packaging,
2016
School of Art and Design, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Research On Minimalism And Style Characteristics Of Japanese Contemporary Food Packaging, Lin Haiyan
Food and Machinery
Japanese Contemporary food packaging is featured by strong national characteristics and modern minimalism, recognized by designers and consumers, which is worthy of reference and learning. Through probing into the origins and historical contexts of minimalism in Japanese food packaging and by virtue of specific cases, this paper is aimed at expounding the minimalism of contemporary Japanese food packaging and gaining some enlightenment about Chinese food packaging designs from the law of parsimony.
Changes In Nitrite Contents And Antioxidant Properties Of Cowpeas Processed By Different Cooking Methods During Refrigerated Storage,
2016
College of Chemical Engineering, Xiangtan University, Xiangtan, Hunan 411105, China
Changes In Nitrite Contents And Antioxidant Properties Of Cowpeas Processed By Different Cooking Methods During Refrigerated Storage, Liu Danwen, Huang Shirong, Ge Du, Liu Bin
Food and Machinery
Changes in nitrite contents and antioxidant properties of cowpeas processed by three cooking methods (boiling, steaming and frying) during 4 ℃ storage were investigated. The polyphenol content and antioxidant activity of extracts from different treated cowpeas were determined by Folin-Ciocalteu assay and TEAC assay, respectively. Results showed that the different cooked cowpeas had significantly higher nitrite contents than the raw cowpeas. The nitrite contents in all the samples increased at first and then decreased during storage, with the highest contents being obtained at 3 days of storage. The boiled cowpeas had significantly higher nitrite content than the other processed cowpeas …
Design And Energy-Saving Effect Analysis Of Intelligent Fresh-Keeping System Of Puree Draft Beer,
2016
School of Energy and Power Engineering, Shandong University, Jinan, Shandong 250061, China
Design And Energy-Saving Effect Analysis Of Intelligent Fresh-Keeping System Of Puree Draft Beer, Duan Lian, Han Jitian, Huang Huaqi, Cheng Xianyao, Song Bo, Guo Fangquan, Xu Zaixian
Food and Machinery
The design procedures for the intelligent fresh-keeping system of puree draft beer, including the cylinder body, refrigeration, gas supplying, and intelligent control units were present in this study. The system we designed here could greatly prolong the preservation time and ensure the quality of puree draft beer. The performance of the system was evaluated along with the analysis of energy-saving effect.
Optimization On Ultrasonic-Microwave Combined Extraction Of Gypenosides And Synergetic Effect Analysis,
2016
College of Environmental Science and Engineering, Anhui Normal University, Wuhu, Anhui 241003, China
Optimization On Ultrasonic-Microwave Combined Extraction Of Gypenosides And Synergetic Effect Analysis, Cheng Yiqun, Zhang Fan, Zhou Shoubiao, He Rongrong, Ji Hangyan, Huang Yi, Ji Yali, Chen Chunhua
Food and Machinery
Optimization on ultrasonic-microwave combined extraction of gypenosides, and the analysis on the synergistic effect between ultrasonic and microwave, were studied. The optimal extraction condition of gypenosides was obtained by response surface methodology. Four factors effect on the yield of gypenosides such as microwave power, microwave processing time, extraction temperature and extraction time were investigated. The synergistic effect of ultrasonic and microwave was analyzed by the yield of gypenosides under different extraction conditions. The optimal extraction condition of gypenosides by ultrasonic-microwave was ultrasonic open (50 W), microwave power at 613 W, microwave processing for 145 s, extraction temperature at 62.0 ℃, …
Progress In Research Of Mycelial Morphology Control Of Filamentous Fungiin Submerged Fermentation,
2016
College of Chemistry & Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
Progress In Research Of Mycelial Morphology Control Of Filamentous Fungiin Submerged Fermentation, Jiang Xuewei, Li Hao, Yang Chen, Xu Yantao, Luo Xiaoming
Food and Machinery
Filamentous fungi are widely used in industrial fermentation. Its mycelial morphology is closely combined with objective product yield and fermented liquid viscosity, and it is one of the key factors in the fermentation process control. In this paper, the research progress was reviewed on the mycelia of filamentous fungi in the submerged fermentation,including its morphological characteristics, the analysis and characterization methods, the mechanism of mycelial pellet formation, and the influence of mycelial morphology control in fermentation. Therefore, the author indicated that quantitative description the growth of filamentous fungi was the foundation of precision control on fermentation process.
Electronic Nose Technology And Its Application On Tea,
2016
Department of Mechanical and Electronic Engineering, Ningde Vocational and Technical College, Fuan, Fujian 355000, China
Electronic Nose Technology And Its Application On Tea, Pan Yucheng, Song Lili, Ye Naixing, Pan Yuhua
Food and Machinery
The basic principle and structure of the electronic nose was introduced in this paper. Moreover, the application of electronic nose in the quality evaluation of tea, the classification of varieties, the detection of components etc were also reviewed. Finally, it was summarized that the problems existed in the application of electronic nose in tea, and then the future development direction was prospected for its in-depth study.
Breeding Of Temperature-Sensitive Mutant From Saccharomyces Cerevisiae,
2016
College of Chemistry & Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
Breeding Of Temperature-Sensitive Mutant From Saccharomyces Cerevisiae, Yue Xijie, Jiang Xuewei, Luo Xiaoming, Zhou Hui, Liu Yongle, Chen Daiwen, Zhou Zhiming
Food and Machinery
In order to obtain the efficient secretion of intracellular product in yeast, as the original strain,Saccharomyces cerevisiae (2n), (n) were mutagenized with UV treatment, five mutants strain may have temperature-sensitive were selected. To further identify, Y1 was used as the control bacterium, and its content of extracellular nucleic acids, proteins and FDP were determined, find that the highest degree of autolysis was Ts4(2n), it’s content of nucleic acid and protein in extracellular environment were 1.709, 1.483, the concentration of FDP in extracellular environment was 38μg/mL, higher than Y1 24.1%. Ts*2 (n) and Ts* …
Influence Of Different Conditions On Mass Transfer Kinetics Of Rabbit Meat During Wet-Curing,
2016
College of Food Science, Southwest University, Chongqing 400715, China
Influence Of Different Conditions On Mass Transfer Kinetics Of Rabbit Meat During Wet-Curing, He Cui, Xia Yangyi, Zhang Yan, Su Yan
Food and Machinery
The influence of different curing conditions including brine concentration (6%, 10%, and 15%), temperature (4, 15, and 25 ℃) and stirred on mass transfer kinetics of fresh rabbit meat during wet-curing was analyzed. The results showed that the changes of water (ΔMwt), salt content (ΔMNaClt) and weight (ΔM0t) had good correlation with the square root curing time (t0.5) in different curing conditions, and k2 was affected by brine concentration, temperature and stirring. Our results showed that the brine concentration of 10% could cause the highest diffusion value (1.18×10-9 m2/s) ,and the biggest …
Determination Of 5 Heavy Metal Elements And 15 Rare-Earth Metal Elements In Dark Tea,
2016
Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410111, China
Determination Of 5 Heavy Metal Elements And 15 Rare-Earth Metal Elements In Dark Tea, Chen Xiong, Fang Xuanyi, Dai Xuan, Chen Tiebi, Liu Xiaowen, Li Wenyi
Food and Machinery
Under the optimized conditions, the samples were analyzed by ICP—MS with the triple internal standard elements Rh, In and Re. Good linearity of standard curves of twenty elements were obtained, and all the linear coefficient of them were above 0.999. The detection limits were in the range of 0.001 2～0.10 ng/mL. GBW10052-green tea, the certified reference material was analyzed and the results showed good agreement with the certified values. Five dark tea samples were determined by the proposed method. In the recovery experiment controlled by adding stand substance, the recoveries were range from 92% to 105%. It was indicated that …
Quality Control Of Reagent In Food Microbiology Laboratory,
2016
Hunan Insitute of Food Quality Supervision and Resereache, Changsha, Hunan 410000, China
Quality Control Of Reagent In Food Microbiology Laboratory, He Yan, Yang Tao, Peng Shifu
Food and Machinery
As the indispensable supplies in food microbiology laboratory test, reagent supplies' quality directly affects the accuracy of the test results. To provide guidance for reagent supplies quality control, this article comprehensively analyzes the quality control of food microbiology laboratory from the respect of procurement, quality inspection & acceptance of appearance and immanency, storage, use, etc, and especially focus on internal quality acceptance of commercial medium and reagent.
Study On The Performance Of Heat Transfer Enhancement Of New Convex Groove Stirred Tank With Two Impellers,
2016
Xuchang Tobacco Factory, China Tobacco Henan industrial Co., Ltd, Xuchang, Henan 461000, China;Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China
Study On The Performance Of Heat Transfer Enhancement Of New Convex Groove Stirred Tank With Two Impellers, Xu Xiaoguang, Zhang Lin, Su Zhaolong, Jia Wenyi, Hu Meirong, Wu Xuehong
Food and Machinery
In this paper, based on the traditional steam heating stirred tank, a new type tank is presented with low wall temperature and convex groove. The performance of heat transfer and fluid flow is studied using detached eddy model. The results show that the velocity near the rotor area is large. The velocity in static area is uniform. Due to the small interaction between the upper and down blades, there have four cycle vortex in the tank, which are two parallel vortexes near each blade. When the speed of impeller N=96 r/min, the wall temperature is 358 K to heating 293 …
Design And Test Of Hot Pressing Extraction Equipment With Composite Rotary Agitation And Auto-Discharging For Bone Extract,
2016
Food Science and Engineering Department of Gansu Agricultural University, Lanzhou 730070, China;Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Design And Test Of Hot Pressing Extraction Equipment With Composite Rotary Agitation And Auto-Discharging For Bone Extract, Wu Ting, Jia Wei, Zhang Chunhui, Li Xia, Guan Sheng, Han Ling, Yu Qunli
Food and Machinery
Design a type of hot pressing extraction equipment with composite rotary agitation and auto-discharging, which consists of three parts: tank, composite rotary agitation device and feeding device. The equipment is a horizontal stirring extraction, to avoid the problem that the extract is mixed with the solid material irregularity in conventional extraction method, and greatly increase the heating rate and extraction efficiency. Propelled scraper agitator and mixing paddle type impeller installed spaced equidistant, and the motor can forward and reverse, which make the extraction process and the process of tapping automatic. The use of two dimensional heating via jacket and stirring …
Study On Tunnel Pasteurization Of Bottled Beer Based On Cfd Technology,
2016
School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China
Study On Tunnel Pasteurization Of Bottled Beer Based On Cfd Technology, Cheng Ju, An Jiayan, Dong Wengyong, Wang Yue
Food and Machinery
In the industrial processing of beer, pasteurization is necessary the to guarantee its biological stability. The superheat phase (the last part of heating phase) was numerically simulated, in which the slowest heating zone (SHZ) inside the bottle was determined, and then the influence of three parameters on the uniformity of temperature distribution inside the bottled beer during pasteurization, i.e. the temperature of spray water, the turbulent intensity of spray water at the spray nozzles and the running velocity of bottles were analyzed using L9 (34) orthogonal experiments. The results indicated that SHZ lay at the bottom of …
Application Of Profibus-Dp In The Screw Pump Control System In Tomato Paste Plant,
2016
Department of Electrical and Information Engineering, Xinjiang Institute of Engineering, Urumqi, Xinjiang 830011, China
Application Of Profibus-Dp In The Screw Pump Control System In Tomato Paste Plant, Hu Bing, Wang Xiaojuan
Food and Machinery
The speed of screw pump motor used for crushing tomatoes in corresponding paste plant influences the quality of its processing seriously. Therefore, based on Profibus-DP, we proposed a control method in order to actually operate the screw pump motor for real-time monitoring with a touched PC and PLC screen. Moreover, the frequency converter was used as actuators system solutions, and the operation was analyzed according to the debugging steps. The results showed that the system characterized by good stability and fast response could run a good monitoring of screw pump motor as well as get real-time feedback of running and …
Effect Of Hypobaric Storage On Quality Of Agaricus Bisporus,
2016
College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Argo-products on Storage and Preservation(Chongqing), Mimnistry of Agriculture, Chongqing 400715, China; Chongqing Special Food Prog
Effect Of Hypobaric Storage On Quality Of Agaricus Bisporus, Cheng Xi, Zhang Min, Fu Yang, Li Yunyun
Food and Machinery
To investigate the effect of hypobaric storage on the fresh-keeping of Agaricus bisporus, The results showed that the low pressure-treated groups (25.3 kPa and 50.7 kPa) were able to maintain the good sensory quality of white button mushrooms, decrease respiration of mushrooms, significantly delay the change of the mushroom whiteness and hardness (P<0.05), maintain a high soluble solids (P<0.05), inhibit the PPO activity (P<0.05). Nevertheless, the hypobaric treatment increased weight loss of mushroom (P<0.05) and the lower pressure brought the higher the rate of weight loss. However, the weight loss of 50.7 kPa and 76.0 kPa group was at an acceptable range. Above all, the 50.7 kPa group achieved the best effects.
Research On The Detection Model Of Egg Freshness Based On The Near-Infrared Spectroscopy Technology,
2016
College of Engineering & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Research On The Detection Model Of Egg Freshness Based On The Near-Infrared Spectroscopy Technology, Jie Dengfei, Wang Xiaojing, Wei Xuan
Food and Machinery
The rapid and nondestructive detection method of egg freshness was investigated based on the near-infrared spectroscopy technology combined with the wavelength selection method in this study. We promoted using the egg yolk index as the target to estimate the freshness of eggs. The results showed that the models established for pH value and Hough units were unacceptable and the egg yolk index detection models were the best. By applying the successive projections algorithm (SPA), 12 wavenumbers were chosen out, i.e., 4 188.6，4 593.6，4 855.9, 5 311.0, 5 376.6, 5 935.8, 6 306.1, 7 243.3, 7 328.2, 7 343.6, 8 130.4 …
Effect Of Storage Control Method On Quality Of Germ-Left Rice During Storage,
2016
Food Processing Institute Heilongjiang Academy of Agricultural Sciences, Haerbin, Heilongjiang 150086, China
Effect Of Storage Control Method On Quality Of Germ-Left Rice During Storage, Yan Song, Meng Qinghong, Gao Yang, Zhang Zhihong, Yuan Chao, Wang Liqun, Lu Shuwen
Food and Machinery
Germ-left rice contains a large amount of nutritional ingredients, but its quality degradation easily occurs. In order to improve the storage quality of germ-left rice, the effects of several packing material and storage parameters on storage time of germ-left rice were investigated. Microwave intensity, gas regulating mode and ambient temperature were selected as influencing parameters, and critical storage duration (responding to fat acid content of 35 mg KOH/100 g DB in germ-left rice) as the indicator on quality evaluation. Response surface methodology was used to analyze the effect regulation of storage parameters on the storage time of the germ-left rice，to …
Effect Of Drying Conditions On Quality Of Cooked Dictyophora,
2016
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of Drying Conditions On Quality Of Cooked Dictyophora, Ren Ting, Cheng Yajiao, You Yuming, Liu Xiong
Food and Machinery
In order to select the best drying method and temperature of dried cooked dictyophora， compared the influence of four different drying methods, hot air drying, vacuum drying, far infrared drying and vacuum freeze drying, under different drying temperature on colour, rehydration, texture, polysaccharide content and organization structure of dried cooked dictyophora. The results showed that that the dried cooked dictyophora during vacuum freeze drying and vacuum drying could full rewatered in 20 min and 30 min respectively, while hot air drying and far infrared drying all need 40 min. The 䥺SymbolDA@E value of cooked dictyophora dried by vacuum freeze drying …
Comparative Study On Polyphenol, Flavonoid And Antioxidant Activities From Different Parts Of Akebia Trifoliata.,
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
Comparative Study On Polyphenol, Flavonoid And Antioxidant Activities From Different Parts Of Akebia Trifoliata., Lu Jun, Luo Dan, Zhang Jiaqi, Huang Hui, Fu Chunya, Li Zhonghai
Food and Machinery
In order to evaluate the content of polyphenol and flavonoid, as well as antioxidant activity in different parts of Akebia trifoliata., the ultrasonic-assisted and reflux method were used. The content of polyphenol and flavonoids, and antioxidant capacity in different parts were compared. The results showed that the ultrasonic extraction method was more efficient than the reflux extraction method, among the all extracts, the highest content of polyphenol and flavonoid, and strongest antioxidant capacity was found in cane extract by ultrasonic-assited (CSJ). The contents of the total polyphenol, flavonoid in CSJ as (63.033±0.482) mg/g, (26.395±0.731) mg/g, respectively, and the DPPH, ABTS, …
Comparisons Of Antioxidant Activities And Contents Of Total Phenols Of Different Extraction Parts From Spiranthes Sinensis,
2016
School of Medicine, Yangzhou University, Yangzhou, Jiangsu 225009, China
Comparisons Of Antioxidant Activities And Contents Of Total Phenols Of Different Extraction Parts From Spiranthes Sinensis, Yan Xin, Wang Wei, Liu Liang
Food and Machinery
The in vitro antioxidant activities of different extractions of Spiranthes sinensis(Pers.)Ames were evaluated through DPPH and ABTS assays, and the total phenols contents were determined by Folin-Ciocalteu method. It was shown that all the different extraction parts of S. sinensis had significant in vitro antioxidant activities in a dose-dependent manner; The antioxidant activities and total phenols contents were both ordered as follows: ethyl acetate extraction>n-butanol extraction> petroleum ether extraction. The results showed that the in vitro antioxidant activities were positively correlated with the total phenols contents of different extraction parts of S. sinensis, the IC50 values of scavenging …
