Study On Ultrasonic Extraction And Anti-Oxidation Activity Of Polysaccharide Obtained From Citrus Reticulate Peel,
2016
School of Chemical & Environmental Sciences, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China
Study On Ultrasonic Extraction And Anti-Oxidation Activity Of Polysaccharide Obtained From Citrus Reticulate Peel, Liu Cunfang, Shi Juan, Zhang Qiang
Food and Machinery
The extraction process of Citrus reticulate peel polysaccharide was studied by single factor experiment which controlled extraction temperature, extraction time, ultrasonic power and liquid ratio. The orthogonal experiment was texted and based on single factor experiments, then determined the best extraction process by experimental data. The oxidation resistance of Citrus reticulate peel polysaccharide was determined by Fenton reaction. The results showed that the extraction rate of Citrus reticulate peel polysaccharide could reach 28.86% when the extraction temperature was 70 ℃, extraction time 50 min, ultrasonic power 280 W, solid-liquid ratio 1∶25(g/mL). The hydroxyl radicals were cleared by Citrus reticulate peel …
Optimizating The Alkaline Extraction Technology Of Broken Long-Grain Rice Protein,
2016
Pharmaceutical and Bioengineering School, Hunan Vocational Technical College of Chemical and Industrial Technology, Zhuzhou, Hunan 412000, China
Optimizating The Alkaline Extraction Technology Of Broken Long-Grain Rice Protein, Liyu Zhen, Xiaohuai Qiu
Food and Machinery
To improve the efficiency of protein extraction from broken long-grain rice, a quadratic rotatable central composite response surface methodology (qrCCD-RSM) was utilized to investigate the affecting mechanism of alkali concentrations, broken long-grain rice particle sizes and solid-liquid ratios (SLR), based on the results of Min-Run Res IV factorial design and steep accent experiments (SAE). The optimal extraction condition was obtained, i.e. 80 mesh of broken long-grain rice was used to extrat proteins, soluting in 0.09 mol/L of NaOH buffer, with the SLR 1 g∶13.5 mL at 50 ℃ for 120 min. Under this optimized condition, the protein extraction rate and …
Preparation Of Instant Kuduz-Rice Porridge By Screw Extrusion,
2016
Institute of Healthy Cereal Product, School of Chemical and Biomedical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Preparation Of Instant Kuduz-Rice Porridge By Screw Extrusion, Zhu Hong, Liu Yang, Yi Cuiping, Yu Jian
Food and Machinery
Instant kuduz-rice porridge was prepared by screw extrusion after being balanced by kudzu flour with non-waxy rice flour. The nutrient component, texture properties and sensory properties of the products were analyzed. Results indicated that, the principal component of instant kuduz-rice porridge was starch, with few flavone; the digestibility in vitro increased sharply than raw material after being extrusion, whatever the product was puffing or not; within the range of shaping, the porridge with 20% kuduz flour obtained higher viscosity, chewiness, hardness and elasticity; the results of sensory evolution showed that the porridge with 20% kuduz flour got more ideal score …
Microbes In Rough Rice – Prevalence, Growth Kinetics And Links To Dry Matter Loss,
2016
University of Arkansas, Fayetteville
Microbes In Rough Rice – Prevalence, Growth Kinetics And Links To Dry Matter Loss, Supriya Thote
Graduate Theses and Dissertations
The prevalence of microorganisms on freshly-harvested long-grain hybrid, long-grain pureline, and medium-grain rice has not been elucidated. The first objective of this two-part study was to determine the relative prevalence of microbes on freshly-harvested, high moisture content rice of different types and cultivars. The total and surface aerobic plate counts (APC) and mold counts were determined in terms of log10 colony forming units per gram of rice (log10 CFU/g) for six rice cultivars over two years. In 2013, among harvested samples of all the studied rice cultivars, the long-grain hybrid cultivars had the lowest APC levels (M = 8.10, SD …
Study On Physical Characteristics Of Buckwheat (Fagopyrum Esculentum Moench) Seeds,
2016
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
Study On Physical Characteristics Of Buckwheat (Fagopyrum Esculentum Moench) Seeds, Li Jincai, Zhao Xiheng, Zhao Jiancheng, Guo Huimin, Wang Chao
Food and Machinery
To investigate the physical characteristics of buckwheat (Fagopyrum esculentum Moench) seeds, ten physical characteristics of five buckwheat cultivars were researched on their seeds, shells and kernels. The results showed that buckwheat seed moisture percentage was 11.6%-13.4% and the size of more than 90% of buckwheat seed grains was 3.8-5.0 mm. The color values of L*, a* and b* in kernels were about 1.8 times, 1.7 times and 2.6 times higher than those in seeds, respectively. And then the thousand grain weight of buckwheat seeds and the volume weights of seeds and kernels were measured to be …
Effects Of High Moisture Protein Extrusion Process Parameters On The Influence Of System Parameters And Its Physical Characteristics,
2016
Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, Heilongjiang 150086, China
Effects Of High Moisture Protein Extrusion Process Parameters On The Influence Of System Parameters And Its Physical Characteristics, Gao Yang, Lu Shuwen, Ren Chuanying, Hong Bin, Li Jialei, Wang Kunlun, Xie Tiemin
Food and Machinery
The influence of different extrusion conditions for texturized vegetable protein on the extrusion parameters, texture characteristics and color characteristics was studied. The results showed that the composition and moisture content of the material on the extrusion parameters was significantly. Higher soy protein isolate content resulted in higher die pressure, die temperature, specific mechanical energy. Higher moisture content of the material resulted in lower die pressure, die temperature, specific mechanical energy. The effect of the composition and moisture content of the material on the texture characteristics was significantly. The effect of the composi-tion and moisture content of the material on the …
Study On Inhibition Kinetics Of Polysaccharide From Yam On Α-Glucosidase,
2016
Laboratory and Equipment Management Center & Bengbu College, Bengbu, Anhui 233030, China
Study On Inhibition Kinetics Of Polysaccharide From Yam On Α-Glucosidase, Li Pei
Food and Machinery
The research extracted polysaccharide from the Chinese yam by the methods of enzymolysis. UV scanning and infrared spectroscopy were used to identify the components and structure. Using PNPG as the substrate, the enzyme-inhibitor model was used to study the inhibition ability of polysaccharide from the Chinese yam of the α-glucosidase, and the double reciprocal plot method was used to determine the type of inhibition. The UV scanning results showed that the extract does not contain nucleic acids and proteins, and the infrared spectra showed that the extracts had the characteristic absorption peak of polysaccharide. The enzyme-inhibitor model showed that the …
Applications Of Indica Rice Starch-Based Fat Substitute In Low-Fat Emulsified Sausages,
2016
Collage of Chemical Engineering, Xiangtan University, Xiangtan, Hunan 411105, China
Applications Of Indica Rice Starch-Based Fat Substitute In Low-Fat Emulsified Sausages, Qiao Lijuan, Liu Zhongyi, Xia Qiu, Ou Xiaoyu, Wang Dang, Wu Hai
Food and Machinery
Indica rice starch was hydrolyzed to prepare fat substitute by high temperature α-amylase. The product was used as pork backfat replacers in low-fat emulsified sausages. The effect of mass ratio of fat substitute and water, degree of substitution and DE (dextrose equivalent) of starch-based fat substitutes on low-fat emulsified sausages has been investigated by single factor test. The applicability of fat substitute in low-fat emulsified sausages was investigated by comparing the cooking loss, pressing loss, thermal stability, deformation force, carrying power, chromatic aberration and sensory evaluation of low-fat emulsified sausages. The results showed that the physicochemical property and sensory quality …
Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler,
2016
College of Food Science, Southwest University, Chongqing 400715, China
Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler, Zhang Yan, Xia Yangyi, He Cui, Zhou Tao
Food and Machinery
The volatile compounds of traditional chicken soup based on the gender of broiler were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME—GC—MS) and were further quantified based on internal standard analysis, and the main flavor components were analyzed by principal component analysis, respectively. Results showed that: 78 kinds of volatile compounds were detected in chicken soup . 76 and 67 volatile compounds were detected from hen broth and rooster broth, and were 1 369.84 μg/100 mL and 1 029.61 μg/100 mL, respectively. The main volatile flavor compounds in both chicken soup were aldehydes, ketones, alcohols, hydrocarbons, acids …
Study On Method Of Apple Grading Based On Hidden Markov Model,
2016
School of Mechatronics & Vehicle Engineering, East China Jiaotong University, Nanchang， Jiangxi 330013, China
Study On Method Of Apple Grading Based On Hidden Markov Model, Xie Fengyun, Zhou Jianmin, Jiang Weiwen, Zhang Huihui, Tang Hongbing
Food and Machinery
In order to adapt to the request of apple grading technology, a classification method for apple grading was proposed based on hidden Markov model (HMM). Three different colors and shapes of apples were studied. The hexagonal pyramid model (HSV) was extracted as the color features of the apple, and the Hu invariant moment was extracted as shape features of the apple. These features of the apple were coded by Lloyd algorithm, which was used as the inputting of HMM. According to the HMM pattern recognition method, the different colors and shapes of apples were identified and classified, and then the …
Effects On Impact Acoustics Characteristics Of Pistachio By Multiple Factors,
2016
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Effects On Impact Acoustics Characteristics Of Pistachio By Multiple Factors, Zhong Chenyu, Feng Tao, Wang Tao, Zang Fuyao
Food and Machinery
An experimental pistachio sorting device based on impact acoustic of pistachio was designed in the study. Judged by the integrated logarithmic decrement difference, the impact acoustic characteristics of pistachio caused by different microphone position, different falling height of pistachios and different tilt angle of collision block was compared and analyzed. The research shows that the result could achieve better sorting reliability under two conditions. First, when the angle between the microphone and the impact surface is 45° with the distance between the microphone and the impact point is about 10 cm; Second, when the pistachios falling height is between 70 …
The Structures And Properties Of The Mgo(X1∑+) In The External Electric Field,
2016
School of Physics and Mathematics, Anshun University, Anshun, Guizhou 561000, China
The Structures And Properties Of The Mgo(X1∑+) In The External Electric Field, Zeng Fanjin, Guo Xiaotian
Food and Machinery
Through the geometry optimization of the ground state of the magnesium oxide molecular, and the theoretical calculation by using b3p86 method combined with 6-311 + + G basis set, the ground state electronic structure of the Magnesium Oxide molecule under the external electric field (-0.015 ~ 0.015 AUA.U.) was obtained. The effect of external electric field on the bond length, energy, energy level distribution, frequency and dipole moment of Magnesium Oxide molecule was discussed. The results show that the electric field effect has obvious effect on the molecular structure of the MgO, and the study can provide some reference for …
Isolation And Identification Of Lactic Acid Bacteria Producing Γ-Aminobutyric Acid And Optimization Of Fermentation Conditions,
2016
College of Food Sichuan Agriculture University, Yaan, Sichuan 625014, China
Isolation And Identification Of Lactic Acid Bacteria Producing Γ-Aminobutyric Acid And Optimization Of Fermentation Conditions, Wang Xingjie, Wei Chao, Liao Guangmin, Lei Chengyan, Li Shuang, Hu Lu, Liu Shuliang
Food and Machinery
A high γ-aminobutyric acid (GABA) production strain lactobacillus (w1-9), which being isolated from Sichuan pickle has been identified as Lactobacillus plantarum in terms of morphology, physiological and biochemical characteristics and 16S rDNA sequence analysis. This strain can produce 2.18 g/L GABA within 3 days in the MRS medium that contain 10 g/L glutamate (Glu). The result of the optimization showed that using cucumber juice as medium, with initial pH 5.5, the monosodium glutamate (MSG) inputs is 12 g/L, and the lactobacillus input is 1.2%. Under the condition, the GABA production can reach to 7.62 g/L.
Anslysis Of Volatile Compounds In Crucian Carp Using Gc—Ms And Combined With Amdis,
2016
School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, Jiangxi 330013, China
Anslysis Of Volatile Compounds In Crucian Carp Using Gc—Ms And Combined With Amdis, Fu Ao, Zhao Li, Yuan Meilan, Bai Chunqing, Jiang Yong
Food and Machinery
The aim of this study was to explore the application of HS—SPME—GC/MS—AMDIS in the analysis of carp fish volatile substances. The volatile compounds in crucian carp fish were extracted by headspace solid phase micro extraction, and analyzed by using the gas phase chromatography-mass spectrometry combined with automatic mass spectral deconvolution and retention index, simultaneously compared with literature, to accurately determine the volatile compounds. The results showed that using this method 102 kinds of volatile compound was identified in the carp fish, including 18 kinds of benzene, 17 kinds of alcohols, 13 kinds of alkanes, 13 kinds of ketones, 12 kinds …
Rapid Detection Of Adulterated Milk By Low-Field Nuclear Magnetic Resonance Combined With Chemometric Method,
2016
School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Rapid Detection Of Adulterated Milk By Low-Field Nuclear Magnetic Resonance Combined With Chemometric Method, Chen Yabin, Liu Meihong, Wang Songlei, Wu Longguo, He Xiaoguang, He Jianguo
Food and Machinery
Low field nuclear magnetic resonance (NMR) technique was used in this study to detect adulterated milk (mixed with water, salt, urea and sucrose) and pure milk, combining with principal component analysis method (PCA), partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA)The results showed that adulterated milks showed a certain regularity distribution with adulterant proportion in the PCA score plot, and was easy to identify. PLS-DA and LDA were used to establish the discriminant models for all adulterated milks. The accuracy discrimination rates using these two methods to detect milk adulterated with water and urea both were 100%, …
Determination Of Amino Acids In Spray-Dried Milk By Uplc,
2016
College of Tea and Food Technology of Anhui Agricultural University, Hefei, Anhui 230036, China
Determination Of Amino Acids In Spray-Dried Milk By Uplc, Qian Yu, Wang Huichao, Wu Linhao, Xue Xiuheng
Food and Machinery
Established an UPLC method in determination the amino acids of dairy products, and detected the amino acid content of dairy products processed in different temperature, to identify the spray dried milk through the changes of amino acids contents and composition. The results showed that the calibration curve was linear in the range of 0.003 7～0.052 2 mg/mL of amino acids, the average recovery range of amino acid was from 97.45%～105.65%. It has the advantage of simple, rapid and accuracy in the determination amino acids. With the spray temperature changing, the content of amino acids were different. And the change of …
Determination Of 5 Phenoxyacid Herbicides In Camellia Oil By Magnetic Solid Phase Extraction-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry,
2016
Changsha Environmental Protection College, Changsha, Hunan 410004, China; Hunan Academy of Science and Technology for Inspection and Quarantine, Changsha, Hunan 410004, China
Determination Of 5 Phenoxyacid Herbicides In Camellia Oil By Magnetic Solid Phase Extraction-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Zhang Fan, Yi Yanmei, Zhang Chunxia, Huang Zhiqiang, Zhang Ying, Li Zhonghai, Zhong Haiyan
Food and Machinery
A magnetic graphene composite was prepared and characterized by transmission electron microscopy and fourier transform infrared spectroscopy. A novel method was developed for the simultaneous determination of 5 phenoxy acid herbicides in camellia oil by magnetic solid-phase extraction-ultra performance liquid chromatography-tandem mass spectrometry, which using magnetic graphene composite for enrichment and clean-up. The analysis time and cost of this method were relatively decreased by use of magnetic graphene in the detection of phenoxy acid herbicides in camellia oil, it also increased the efficiency of adsorption and elution of the target compounds. The result showed a good linear correlation with the …
The Determination Of Three Kinds Of Synthetic Pigment In Red Tea,
2016
Quality and Measurement Research Institution of Wuyishan, Wuyishan, Fujian 354300, China; The Tea Product Quality Inspection of Wuyishan, Wuyishan, Fujian 354300, China
The Determination Of Three Kinds Of Synthetic Pigment In Red Tea, Xu Zhenyi
Food and Machinery
A new analytical method was developed for determination synthetic pigment in red tea with rouge yellow, lemon yellow and sunset yellow by high performance liquid chromatography (HPLC). Polyamide power was used as absorbent after the samples were soaked by distilled water, filtered,washed to neutral, and then desorbed using ethanol/ammonia/water (volume ratio7∶2∶1) mixed solvent. After metering volume, the stripping liquid with gradient elution of methanol and ammonium acetate solution were determined by UV detector at 254 nm. The results showed that the retention time of lemon yellow, rouge yellow and sunset yellow was 2.37, 5.48 and 6.88 min respectively, and the …
Structure Design And Motion Simulation Of Shellfish Precooked Processing Equipment,
2016
Dalian Polytechnic University, Dalian, Liaoning 116034, China; Liaoning Seafood Processing Technology and Equipment Key Lab, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
Structure Design And Motion Simulation Of Shellfish Precooked Processing Equipment, Zhang Xindan, Wang Huihui, Lu Jinshi, Wang Xuejun, Tao Xueheng
Food and Machinery
A new type of shellfish precooked processing equipment is designed. Horizontal slider mechanism, elevating device and precooked device structure are conducted . The corresponding three-dimensional solid model is constructed by use of the CATIA software and the simulation of the device is completed by it. Shellfish precooked equipment can realize the automation of shellfish products, which can reduce human consumption, improve work efficiency and achieve the original purpose of the design.
Improved Simulation Model And Test Of Three-Dimensional Dicing Machine For Fruits And Vegetables,
2016
Jiangsu University, Zhenjiang, Jiangsu 212013, China
Improved Simulation Model And Test Of Three-Dimensional Dicing Machine For Fruits And Vegetables, Jin Heqi, Hu Jianping, Yang Deyong
Food and Machinery
A virtual prototype technology was used to solve the problems of large arc and tilt of the diced section in three-dimensional dicing machines for fruits and vegetables,processing in this paper. A three-dimensional model was established and was imported into the mechanical system dynamics analysis software ADAMS. Different shapes of diced section were achieved when changing the rotator speed ratio from 0.11 to 0.22 and the central horizontal spacing between the impeller and the cross were cut from 260 mm to 310 mm. Simulation results showed that the main factor causing the incline of dicing section was the mismatch of speed …
