Research Progress Of Open Food Refrigerated Display Cabinets,
2016
School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China
Research Progress Of Open Food Refrigerated Display Cabinets, Wu Xuehong, Wang Chunxu, Li Weiping, Zhang Jun
Food and Machinery
Refrigerated display cabinets as the terminal device of the food cold chain logistics play an important role in ensuring the food quality and safety. In this paper a brief overview of recent progress is presented in the open food refrigerated display cabinets from the aspect of air curtain performance, the environment temperature and humidity, the structure optimization of the cabinet body, the problems of evaporator frosting and defrosting, the system energy saving and the application of phase change materials for cool storage, et al. Analyzes the related factors on velocity field and temperature field distribution of food refrigerated display cabinets, …
Progress On Cleaning And Packaging Of Postharvest Fresh Vegetables,
2016
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Progress On Cleaning And Packaging Of Postharvest Fresh Vegetables, Lei Hao, Xie Jing
Food and Machinery
For its rich nutrients vitamins and minerals, fresh vegetables have become one of the most important indispensable ingredients of daily life. Based on different cleaning and packaging methods, physical cleaning, chemical cleaning, film packaging, coating packaging, modified atmosphere packaging and vacuum packaging of fresh vegetables were introduced. The research direction of vegetables processing after harvest was forecasted, and mixing cleaning and comprehensive atmosphere package were proposed as the future research focuses.
Present Situation And Future Prospect Of Aerobic Solid-State Fermentation,
2016
College of Life Sciences, Inner Mongolia University, Huhhot, Inner Mongolia 010020, China
Present Situation And Future Prospect Of Aerobic Solid-State Fermentation, Liu Jingran, Li Guanhua
Food and Machinery
Aerobic solid-state fermentation, with a long history, has played a pivotal role in human society. In this paper the development history, the advantages and the application fields of aerobic solid-state fermentation were introduced. Moreover, the recent research achievements of solid state fermentation bio-reactor and other auxiliary technologies were summarized. In end of the paper, the future development of of aerobic solid-state was also prospected.
Establishment Of Real-Time Quantitative Pcr Assay For The Detection Of Enterobacter Sakazakii Based On Internal Amplification Control,
2016
The Technical Center of Hebei Entry-exit Inspection and Quarantine Bureau, Shijiazhuang, Hebei 050051, China
Establishment Of Real-Time Quantitative Pcr Assay For The Detection Of Enterobacter Sakazakii Based On Internal Amplification Control, Wang Jinfeng, Wang Jianchang, Hu Lianxia, Sun Xiaoxia, Chen Zhimin, Jiang Yanfen
Food and Machinery
Based on ompA gene sequence of Enterobacter sakazakii, the specific primer and probe were designed. An internal amplification control (IAC) was added and used to monitor the performance of reaction system. The assay could be used reliably to detect E. sakazakii genome DNA with the sensitivity of 1 pg. The detection limit for E. sakazakii was 1×104 CFU when used the DNA extracted by water boiling as the template. With the use of ompA, the detection limit can reach 103 copies. Through the standard curves of ompA, the quantification was linear between Ct and template copy number (R …
Analysis Bacterial Diversity In Drinking Water Of O3-Bac Water Treatment Technology By Illumina Miseq Sequencing,
2016
School of Municipal and Environmental Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China; School of Food Science and Technology, Harbin University, Harbin, Heilongjiang 150080, China
Analysis Bacterial Diversity In Drinking Water Of O3-Bac Water Treatment Technology By Illumina Miseq Sequencing, Ge Yingliang, Yu Shuili, Shi Wenxin, Yin Qi, Weng Weipeng
Food and Machinery
Enriched the drinking water by using tangential flow ultrafiltration (TFF), extracted the genomic DNA, amplified 16S rDNA V4+V5 region, a total of 45 093 sequences and the average length of the 395.65 bp sequence were got. After high throughput sequencing bioinformatics analysis including annotation, evaluation, species composition analysis, β- diversity analysis, species difference analysis, RDA analysis etc., the bacterial diversity and the abundance in drinking water was got. In the result, the bacterial diversity is uncertainty and randomness in drinking water, the water quality parameters of turbidity and residual chlorine are biggest influence on the bacterial diversity in drinking water, …
Discussion On Detection Method Of Potassium Permanganate Consumption In Hygienic Standard Of Epoxy Phenolic Coatings For Inner Wall Of Food Cans,
2016
Hebei Chengde LoLo Co., Ltd., Chengde, Hebei 067000, China
Discussion On Detection Method Of Potassium Permanganate Consumption In Hygienic Standard Of Epoxy Phenolic Coatings For Inner Wall Of Food Cans, Zuo Aidong, Gao Yuli, Zhao Shunge, Du Jiangmei
Food and Machinery
The potassium permanganate consumption of the tin cans coated with epoxy phenolic coatings as the protective layer was detected according to the national standard of GB/T 5009.60-2003 method for analysis of hygienic standard of products of polyethylene, polystyrene and polypropyrene for food packaging. The method required accurate titer of potassium permanganate standard solution, and was not suitable for daily rapid detection. The test method adjusted the concentration of potassium permanganate solution and determined the value of f instead of the titration process of the standard solution. By the data analysis of two kinds of test conditions, the creditability and feasibility …
Analysis On Drying Box Exergy And Variable Air Velocity Drying Of Autumn Rice,
2016
Guangdong Agricultural Machinery Research Institute, Guangzhou, Guangdong 510630, China; Food Science College of South China Agricultural University, Guangzhou, Guangdong 510630, China
Analysis On Drying Box Exergy And Variable Air Velocity Drying Of Autumn Rice, Zhao Xihe, Long Chengshu, Zhang Jinjiang, Liu Qinghua, Gong Li
Food and Machinery
In order to solve the problem of temperature rise in heat pump drying rice in autumn. Two drying test scheme were been set, for the low temperature constant rate drying and variable wind speed drying. Both the total energy consumption and exergy analysis were been taken comparison of the drying process of rice. Experimental results show that the drying rate increases with wind speed and temperature go up in constant speed drying process. However, both the exergy efficiency and total energy consumption decrease with the increase of the wind speed. The total energy consumption of the variable wind speed drying …
Design And Performance Tests Of A New Portable Roaster,
2016
College of Mechanic Engineering and Communication, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Design And Performance Tests Of A New Portable Roaster, Lv Zhongming, Rouzi Amuti, Shi Yong, Ma Bin
Food and Machinery
Aiming at problems such as heavy environmental pollution, great losses in heart as well as inconvenient cleaning and carrying during the roasting process of current roasters, this thesis designs a kind of new portable roaster taking outdoor flat gas tank as heat source and combining with infrared flame burner and rotary roasting roaster. In the meanwhile, by using ANSYS software, the thesis builds a model to analyze the temperature distribution of the roaster and the meat. The simulated analysis shows that the overall temperature distribution of the roaster is reasonable and the heat preservation effect is good. At last, through …
Optimization Of Extraction Conditions Of Freshwater Snail Salt Soluble Protein And Its Processing Properties,
2016
College of Life Science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquacul
Optimization Of Extraction Conditions Of Freshwater Snail Salt Soluble Protein And Its Processing Properties, Wang Bohua, Zhu Baohong, Yang Pinhong, Cao Zhen, Wang Tingyun, Chen Huimin
Food and Machinery
The resource of freshwater snail is very rich in China, but its processed products are not very much. Using salt soluble protein as a natural food additive in meat products can improve its quality. Extraction conditions were optimized using salt soluble protein yield, and determined the main processing properties such as emulsification capability, foaming capability and water-holding capability. The Results showed that freshwater snail salt soluble protein yield can reach 13.6％ when NaCl concentration was 0.7 mol/L, pH 8.0, extraction time and solid-liquid ratio of 1∶6 for 24 hours. The best emulsification ability and emulsification stability index were 27.67 m …
Fabrication And Characterization Of Polyglycerol Fatty Acid Ester/Biaxially Oriented Polypropylene Antifogging Film,
2016
College of Food Science, Shanghai Ocean University, Shanghai 201306, China
Fabrication And Characterization Of Polyglycerol Fatty Acid Ester/Biaxially Oriented Polypropylene Antifogging Film, Wei Lijuan, Yang Fuxin, Wu Jun, Xu Guangqian, Chen Jiyu, Wang Haili, Du Yunpeng
Food and Machinery
Objective The surfactant polyglycerol fatty acid ester (PGFE) was used for surface modification of biaxially oriented polypropylene film (BOPP) to perfect antifogging performance. Methods Used PGFE as an antifogging agent to prepared PGFE/BOPP antifogging film using a coating method. The present study was conducted to investigate the influence of different levels of PGFE on the antifogging performance, mechanical, optical, air and moisture permeability of BOPP film. Results Different levels of PGFE were coated on the film increased its tensile strength and haze, but reduced its light transmittance, oxygen permeability and water vapor permeability. The results showed that the PGFE/BOPP film …
Optimization Of Microwave Assisted Extraction Process Of Lignans In Cinnamomum Camphora Leaf,
2016
Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Rice and By-products Processing National Engineering Laboratory, Changsha, Hunan 410004, China
Optimization Of Microwave Assisted Extraction Process Of Lignans In Cinnamomum Camphora Leaf, Zhou Haixu, Li Zhonghai, Zhan Ghui, Lai Yongjiao
Food and Machinery
An efficient microwave assisted extraction procedure for the lignans from the leaves of Cinnamomum camphora was investigated and optimized. Response surface methodology (RSM) based on a three-level four-factor Box Behnken Design (BBD) was employed to optimize the extraction conditions. The best extraction conditions were as follows: microwave time 5 min, ratio of material to ethanol 1∶26 (g/mL), ethanol concentration 80%, microwave temperature 60 ℃. Under the optimization conditions, the experimental yield of lignans was 42.69%, which was well matched with the predictive yield of 42.95%.
On Establishment Of The“Co-Governance”Mechanism For Food Safety With Chinese Characteristics——“The Fifth National Science And Technology And Public Policy Forum·2016” Verview,
2016
School of Public Administration, Central South University, Changsha, Hunan 410083, China; Central South University of Science & Innovation and Society Development Research Center Changsha, Hunan 410083, China
On Establishment Of The“Co-Governance”Mechanism For Food Safety With Chinese Characteristics——“The Fifth National Science And Technology And Public Policy Forum·2016” Verview, Cao Yu, Dai Xin, Jiang Meishi, Zhu Wenpei, Zhu Xiangdong, Liu Xiaoqiong
Food and Machinery
At the Fifth National S&T and Public Policy Forum-Food Safety Risk Management and Public Policy, particlpating experts based on their professional background, reference the methods and tools of philosophy, law, management, sociology and so on, food safety and science and technology, food safety and philosophical reflection, food safety and policy response, food safety and social participation and other issues were discussed in depth. The conference reflects the latest thinking and research on the subject of domestic food safety strategy and scientific and technological innovation mechanism with Chinese characteristics, criticized “the only government theory”, “the only technical theory”, “the only industry …
Discovering Potential Protein, Carbohydrate, And Lipid Based Food Ingredients In A Co-Culture Of Microalgae,
2016
Louisiana State University
Discovering Potential Protein, Carbohydrate, And Lipid Based Food Ingredients In A Co-Culture Of Microalgae, Chelsea Tyus
LSU Doctoral Dissertations
Louisiana Native Co-Culture of Microalgae (Chlorella Vulgaris L. and Cyanobacteria Leptolyngbya sp.) (CCA) was studied. CCA is a viable coculture for further investigation as a food component. This research characterized the proteins, carbohydrates, and lipids present in CCA. Algae cultivation parameters were controlled and analyzed. Treatment (Trt) 1 was CCA grown in cultures exposed to average scalar irradiance (ASI) of 1041 ± 269.18 μmol m-2 s-1 PAR and trt 2 was CCA grown in cultures exposed to ASI of 430 ± 96.03 μmol m-2 s-1 PAR. The trt (irradiance exposure) had the desired response on CCA species ratio Trt …
Physicochemical Properties And Molecular Structure Characterization Of Digestion-Resistant Components In Enzymatic Branch-Chain Elongated Waxy Corn Starch,
2016
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Physicochemical Properties And Molecular Structure Characterization Of Digestion-Resistant Components In Enzymatic Branch-Chain Elongated Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Food and Machinery
The resistant starch (RS) in enzymatic branch-chain elongated waxy corn starch (WCS) was separated by using in vitro digestion method. Then, the physicochemical properties and molecular structure of RS were characterized. The results showed that the morphology of starch was significantly changed after digestion, and irregular cracks appeared on the surface of RS. Moreover, the improvement of thermal stabilities of RS wasalso observed. These results revealed that the amorphous regions of modified starches were preferably to be hydrolyzed during digestion. Compared to modified WCS, the molecular weight of RS was profoundly decreased (6.03×106～1.13×108 g/mol). In addition, the …
Study On Oxidation Degradation Products Of Linoleic Acid,
2016
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Study On Oxidation Degradation Products Of Linoleic Acid, Wang Jianhui, Wang Xiu, Chen Qi, Wang Faxiang, Li Xianghong, Yu Jian, Liu Yongle
Food and Machinery
GC—MS was applied to identify the acceleration of oxidative products formed from linoleic acid stored at 60 ℃. Both volatile and non-volatile oxidates were focus on in the present study. The results showed that the oxidative products formed in the primary oxidation stage were continuously oxidized into volatiles (such as aldehydes, ketones, alcohols, furan, etc.) during the course of accelerated oxidation. The relative contents of Hexanal, (E)-2-Heptena, (E)-2-Nonena, (E)-3-Nonene-2-one, 2-pentyl Furan changed obviously before 12 h and they could be used as evaluation indices of the primary autoxidation of linoleic acid. However, the relative contents of (E, E)-2, 4-Nonadienal, (E, …
Study On Antioxidant And Anti-Aging Analysis Of Blueberry Wine In C.Elegans,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Study On Antioxidant And Anti-Aging Analysis Of Blueberry Wine In C.Elegans, Wei Tao, Zeng Min, Li Ke, Wang Yuanliang
Food and Machinery
In order to determine the concentration of essential substances and functional properties of blueberry wine, antioxidant activity and anti-apoptosis of blueberry wine were analyzed with Caenorhabditis elegans (C. elegans) by feeding different kinds of blueberry wines. Based on blueberry wine, six feeding groups with different proanthocyanidin (PC) concentration and 14% alcohol were set. In same way, another seven feeding groups with different alcohol concentration and 3 mg/mL PC were also set. And the control group C. elegans only fed with E. coli OP50. All results were defined by testing the activity of antioxidant enzyme and apoptosis in C. elegans. It …
Nutrition Evaluation And Solubility Analysis Of Hydrolysate From Urechis Unicinctus Body Wall Muscle,
2016
College of Food Engineering, Ludong University, Yantai, Shandong 264025, China
Nutrition Evaluation And Solubility Analysis Of Hydrolysate From Urechis Unicinctus Body Wall Muscle, Liu Haimei, Wang Miaomiao, Zhao Qin
Food and Machinery
Nutrition and solubility were evaluated by assaying amino acids composition, AAS, EAAI, NSI and TCA-NSI of hydrolysate from Urechis unicinctus body wall muscle. The results showed that there were all of 18 types of amino acids, and umami amino acids were rich. In umami amino acids, the highest was Glu, 218.263 mg/100 mL, followed by Gly and Ala, third for Asp. Hydrolysate had strong delicious taste and it was a good seafood seasoning base. AAS of EAA was at range of 96～141, and EAAI was 86.50. They showed that EAA was rich and hydrolysate had a high nutritional value. When …
Hybrid Neural Network Based On Software Measurement For Dm423 Biomass During Batch Cultivation,
2016
Department of Biology and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang, Hunan 422000, China
Hybrid Neural Network Based On Software Measurement For Dm423 Biomass During Batch Cultivation, Zeng Xiangyan, Zhao Liangzhong, Li Bing, Li Lin
Food and Machinery
The biomass concentration estimated by the static feedforward multiplayer neural network of 5-5-1 topology and hybrid neural network - microbe growth model with five inputs of culture time, temperature, pH and dissolved oxygen and glucose concentration. The result showed that the static feedforward multiplayer neural network mean squared error (MSE) of testing samples 1.73×10-3. And hybrid neural network - microbe growth model offered a much better generalization accuracy than that of single neural network model, with MSE of testing samples of 0.25×10-3, it was found that there was some deviation between estimated biomass and actual values …
Study On Functional Properties Of Camelina Sativa Gum,
2016
College of Food Science & Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
Study On Functional Properties Of Camelina Sativa Gum, Li Zezhen, Chen Min
Food and Machinery
The viscosity, foaming properties, emulsifying capabilitiy and synergetic action of Camelina sativa gum were studied by comparison to other gums. The results showed Camelina sativa gum solution in low concentration exhibited high apparent viscosity and good emulsifying and foaming properties. The viscosity of the compound gum increased sharply and the optimum ratio was 5∶5 of Camelina sativa gum to xanthan gum, and 9∶1 of Camelina sativa gum to guar gum. Camelina sativa gum improved the shear resistance and it could be well co-opperated with other gums. Meanwhile, the additive Camelina sativa gum had good properties.
Apreliminary Inquiry Into Causes Of Dark Spots In Egg Shell,
2016
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Apreliminary Inquiry Into Causes Of Dark Spots In Egg Shell, Zhang Mingrong, Ye Jinsong, Li Xinyang, Zhang Zili, Han Jingjing, Wang Yuhan
Food and Machinery
In order to preliminarily explore the causes of eggshell dark spots, the thickness, hardness, moisture and protein content of calcareous hard eggshell, and the thickness and protein content of shell membrane were measured in the normal eggshell and dark spots portion as well as no spots portion of dark spots eggshell, and the ultra structure was also studied results: The hardness of calcareous hard eggshell of dark spots eggshell was minimum, and its water content was maximum, which were highly significant (P<0.01) compared with other groups; However, there with no difference between spots group and the normal group. The thickness of calcareous hard shell was similar among the three groups, while that of shell membrane was highly significant (P < 0.05). In addition, protein content of calcareous hard shell of three groups had no significant difference (P > 0.05), while that of shell membrane of dark spots egg was much lower than the normal egg (P < 0.01). The result of scanning electron microscope showed that both the calcareous hard shell and shell membrane of dark spots group had more significant loose texture and porosity features than other groups. In conclusion, the formation of dark spots was mainly due to that the shell membrane under eggshell dark spots was thin with large mesh, resulting in moisture of the egg permeated through the shell membrane into the calcareous hard shell easily, and then the moisture was absorbed by calcareous hard shell, resulting in the formation of dark spots gradually.
