Analysis Of Shelf Life Of Different Flavor Barbecue Salt,
2016
Hunan Salt Industry Technology Center Co., Ltd., Changsha, Hunan 410005, China
Analysis Of Shelf Life Of Different Flavor Barbecue Salt, Yue Yuanyuan, Tian Yan
Food and Machinery
Using accelerated shelf life test method, by improving the different barbecue flavor salt storage temperature and speed up its quality changes, moisture content, total number of colonies, coliform group in different barbecue flavor salt was determined to predict its shelf life through the analysis shelf life model. Results show that the different spices and amount is the main reason that influence the shelf life length, among them, the shelf life of spicy barbecue flavor salt is the longest (298 d), followed is hemp and spicy flavor of barbecue salt (284 d), cumin flavor of barbecue salt and garlic flavor barbecue …
Preservative Effect Of Active Films Containing Pomegranate Peel Extract As Antimicrobial Agent On Chilled Pork,
2016
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Preservative Effect Of Active Films Containing Pomegranate Peel Extract As Antimicrobial Agent On Chilled Pork, Hu Shuaifeng, Xie Qingchao, Liang Xianbo, Li Li
Food and Machinery
With 1.5% of pomegranate peel extract (PPE) as antimicrobial agent, polyethylene resin (PE) and polypropylene resin (PP) as base material, PE, PPE—PE, PP/PPE—PE active films were prepared and their basic properties were investigated. Pork stored at refrigeration (4±1) ℃ with PE, PPE—PE, PP/PPE—PE active packaging films, and the effects of preservation were evaluated by total viable count (TVC), total volatile basic nitrogen (TVB-N), pH value, thiobarbituric acid (TBA) value, drip loss and sensory scores. PPE—PE film was 1.96 times the oxygen transmission rate of PE film, 4 times of PP/PPE—PE film. PPE caused the light transmittance of PE film decreased, …
Effect Of Different Packaging Conditions On Storage Quality Of Akesu Walnut,
2016
College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China; Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Alar, Xinjiang 843300, China
Effect Of Different Packaging Conditions On Storage Quality Of Akesu Walnut, Wang Ping, Song Lijun, Lu Jiankang, Hou Xujie
Food and Machinery
In order to find the best way of physical preservation and storage conditions of xin 2 in Akesu, using aluminum foil packaging, Inflatable packaging, vacuum packaging to wrap the walnuts were stored in low temperature (4 ℃) and room temperature (25 ℃), and controlled trial. Determining the acid value, koettstorfer numbe, iodine number, glucosinolates barbituric acid value, the peroxide value, the activity of lipase, peroxidase, catalase activity of oil from walnut, which change made as oxidation quality evaluation index, to study the difference of the changes of the indexes of different storage conditions using variance analysis. The results showed that: …
Effects Of Ethanol Vapor Treatments On Related-Senescence Physiological Indexes Of Postharvest Snap Bean During Storage,
2016
College of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Effects Of Ethanol Vapor Treatments On Related-Senescence Physiological Indexes Of Postharvest Snap Bean During Storage, Guo Yu, Jiang Yufu, Zhong Jia, Wang Dongxue, Wang Qiang, Jin Yazhong, Wang Ying
Food and Machinery
To investigate the physiological mechanism of exogenous ethanol vapor regulation of senescence of postharvest snap bean, the effects of related-senescence physiological indexes of postharvest snap bean applied ethanol (1.5 mL/kg and 3 mL/kg) vapor was studied with a snap bean (Phaseolus vulgaris L. var.chinensisHort.) cultivar WuChang snap bean, with the treatment of clear water vapor as control, and treated materials were stored at room temperature (23 ℃±1 ℃). The results showed that exogenous ethanol vapor significantly reduced the activity of LOX and PPO in snap bean during the storage, and postponed the increase of MDA content. Furthermore, ethanol vapor delayed …
Study On Composition And Antioxidant Activity Of Amino Acids In Pickled Tofu Oligopeptides,
2016
Fushun Normal Technical College, Fushun, Liaoning 113006, China
Study On Composition And Antioxidant Activity Of Amino Acids In Pickled Tofu Oligopeptides, Tang Jie
Food and Machinery
By water soluble preparation of oligo peptide of fermented bean curd, physico-chemical analysis and amino acid composition analysis, through and ascorbic acid comparison ·OH, DPPH·, O-2· free radical scavenging capacity, evaluation of fermented bean curd oligopeptides antioxidant activity of the oligopeptides. The results showed that the total protein content of fermented bean curd oligopeptides 85.47%. The amino acid composition of the rich, rich in antioxidant amino acids must amino acid content of 34.43%, with the total amino acid content of antioxidant activity was 30.5%; antioxidation experiment results show, fermented bean curd oligopeptides with free radical scavenging capacity and …
Response Surface Methodology For Optimization Of Extracting Polysaccharide From Polygala Tenuifolia Willd. And Antioxidant Evaluation,
2016
College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
Response Surface Methodology For Optimization Of Extracting Polysaccharide From Polygala Tenuifolia Willd. And Antioxidant Evaluation, Jing Yongshuai, Wu Lanfang, Wang Qian, Zheng Yuguang, Yan Yuping, Jiang Aimin
Food and Machinery
The optimum condition of ultrasonic extraction of Polygala tenuifolia Willd. Polysaccharide (PTP) was investigated. The results showed, the optimum condition was ultrasonic extraction time 30 min, ultrasonic extraction, temperature 67 ℃, ratio of water to raw material 10∶1（mL/g）, and extraction 2 times, the yield of polysaccharide was（5.87±0.21）% (n=3). IR spectra predicted PTP had typical characteristic absorption peaks which were neutral polysaccharide and free from urinic acid. In vitro antioxidant activities showed PTP had effects on DPPH radical and hydroxyl radical.The IC50 of it against DPPH radical and hydroxyl radical was 0.83 mg/mL, 1.29 mg/mL.
Separation Of Β-Sesquiphellandrene By Silica Gel And Argentation Column Chromatography,
2016
Department of Bioengineering, Shandong Polytechnic, Jinan, Shandong 250104, China
Separation Of Β-Sesquiphellandrene By Silica Gel And Argentation Column Chromatography, Wang Yan, Zhou Changyuan, Du Ailing
Food and Machinery
A aether and n-hexane solution was used as mobile phase to preliminary extract β-sesquiphellandrene from ginger oleoresin by common silica gel column chromatography, and GC—MS was used for detecting β-sesquiphellandrene tracing. Comparison of different developing solvents of β-sesquiphellandrene and zingiberene on argentated silica gel G pre-coated plate, hexane-ethyl acetate (99∶1)was used as the mobile phase to sepatate β-sesquiphellandrene, the results indicated that the GC—MS area percentage of the silica gel and argentation column chromatography product was 95.79% with 89.73% recovery. Through the HPLC detection of β-sesquiphellandrene peak sample, β-sesquiphellandrene was found its existence of UV absorption at 232 nm, and …
Optimization On Freezing Concentration Of Aqueos Extracts From Anoectochilus Roxburghii Rhizome,
2016
Zhangzhou Institute of Technology, Food and Biological Engineering, Zhangzhou, Fujian 363000, China; Deep Processing of Agricultural Products and The Safety of Application Engineering Technology Center, Fuzhou, Fujian 350002, China
Optimization On Freezing Concentration Of Aqueos Extracts From Anoectochilus Roxburghii Rhizome, Wang Wencheng, Chen Meiying, Chen Jinquan
Food and Machinery
The freezing concentration of aqueos extracts feom the residual rhizome of Anoectochilus roxburghii has been investigated. The loss rate caused by entrainment of ice crystals and the rate of the freezing concentration were selected as the evaluation indexes to design the optimization of processing by the response surface methodology. The experimental results showed that the most ideal process were as the followed: the temperature difference between refrigerant and concentration 5 ℃, scraper speed 45 r/min, and freeze concentration time, 13.5 h. Under the conditions, the loss rate caused by entrainment o f ice crystals was 0.891 0% and the rate …
Optimization Of Extraction Of Total Flavonoids From Water Caltrop Pericarp,
2016
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China; School of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China
Optimization Of Extraction Of Total Flavonoids From Water Caltrop Pericarp, Liu Dongmin, Wang Jianhui, Liu Yongle, Tan Li, Wang Bin
Food and Machinery
In order to optimize ultrasonic-assisted extraction of flavonoids from water caltrop pericarp, response surface methodology was used to acquire regression models for optimization of extraction temperature, extraction time and ethanol concentration based on single factor investigations. The results showed that this model reflected good relationship of the flavonoids yield and these factors. The optimal conditions for achieving the high extraction yield of flavonoids were temperature of 71.77 ℃, time of 37.96 min and ethanol concentration of 51.82%. Under the optimum conditions, the extraction yield of flavonoids reached 5.61% and fitted the models well. The obtained model could be used for …
Preparation And Process Optimization Of Hot-Air Drying Instant Wonton,
2016
College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
Preparation And Process Optimization Of Hot-Air Drying Instant Wonton, Huang Min, Dong Qingliang, Zheng Jianxian
Food and Machinery
Instant wonton was prepared from wheat flour by hot-air drying on the basis of optimization by single factor on the dough recipe. And the orthogonal method was used to investigate the influence of monoglycerides, sucrose ester and composite phosphate on the rehydration rate, cooking lose rate and sensory evaluation. Meanwhile, response surface method was applied to optimize the steamed time, drying time and rehydration time in response to sensory evaluation. The results showed that the optimal dough recipe of instant wonton was: water of 42%, salt of 1%, wheat gluten of 9%; The optimal ratio of composite additives was: monoglycerides …
Improving Quality Of Tobacco Sheets By Enzymolysis And Maillard Reaction,
2016
China Tobacco Guangxi Industrial Co., Ltd., Nanning, Guangxi 530001, China
Improving Quality Of Tobacco Sheets By Enzymolysis And Maillard Reaction, Long Zhangde, Zhang Peng, Xue Yun, Yu Jingyang, Huang Dongye, Wei Kang, Zhang Xiaoming, Li Zhihua
Food and Machinery
The optimizedmaillard reaction products were obtained when amino acids,small peptides and fructose added into the concentrated tobacco extracts from pectinase and laccase enzymolysis. Commercial sheet used as the control, sensory evaluation and GC—MS—O were used to analyze the main aroma components in both tobacco sheets and smoke. The results demonstrated that compared with the control, many good aroma components increased in the treatment group, such as Damascenone increased 192.0% and megastigmatrienone1 increased 356.0%. Some unfavorable components in smoke decreased, 4-Vinylguaiaco1 was decreased 100%. In the treatment group, sensory evaluation score was also significantly improved, aroma abundant and harmony,baking aroma richer, …
Studies On Development And Free Radical Scavenging Activity Of Grain Yogurt,
2016
College of Life Science and Enviroment, Hengyang Normal University, Hengyang, Hunan 421008, China
Studies On Development And Free Radical Scavenging Activity Of Grain Yogurt, Chen Xiaohua, Li Jianzhou, Wang Dongping
Food and Machinery
According to the principle of dynamic balance of plant and animal protein nutrition, the new grain yogurt was fermented by the black sesame, black bean and corn, and free radical scavenging activities of grain yogurt were detected by the method of scavenging activities of α, α-diphenyl-β-picrylhydrazyl (DPPH) radicals and hydroxyl radicals, which commercial yogurt and unfermented grain juice were used to be compared groups. The results showed that the optimum manufacturing process of the grain yogurt was 10 mL/100 mL black sesame juice, 13.3 mL/100 mL black bean juice, 13.3 mL/100 mL corn juice, 7.9 g/100 mL milk powder, 5 …
Optimization Of Oil Extraction From Antarctic Krill Shell,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Optimization Of Oil Extraction From Antarctic Krill Shell, Xu Yang, Jiang Qixing, Liu Fujun, Xu Yanshun, Li Jingru, Zhang Qingxiang, Xia Wenshui
Food and Machinery
The extraction of oil from Antarctickrill shell by organic solvent was studied in this paper.The effect of drying methods on krill oil qualities (Content of astaxanthin and acid value) were studied. In addition, the yield of oil, phospholipids, and astaxanthinwere compared while different extrantsolvents were used. Oil extracted from raw material processed by Freeze-drying hadthe highest astaxanthin content and the lowest acid value which made this method the best choice. When 95% ethanol was used, there were the highest yeild of krill oil, phospholipid and astaxanthin.With orthogonal experiment, the influence of material particle size, extraction temperature, extraction time, solid/liquid ratio …
A Review Of Production Technology And Equipment Of Dried Chinese Noodle,
2016
Institute of Food Science and Technology, Chinese Academy of Agriculture Science, Beijing 100193, China; Hebei Jinshahe Institute of Food Industrial Technology, Beijing 100068, China; Institute of Food and Nutrition Development, Ministry of Agriculture, B
A Review Of Production Technology And Equipment Of Dried Chinese Noodle, Liu Rui, Zhang Yingquan, Wu Liang, Xing Yanan, Wei Yimin
Food and Machinery
The level of process and production equipment of dried Chinese noodle already has the characteristics of the modern food industry. This paper systematically states the dried noodle producing process and main technological parameters. And the characteristics and application of various types of equipments were also introduced. Furthermore, the main factors affecting noodle quality were analyzed. Finally, the development of processing technology and equipment of dried noodle was prospected.
Research Progress In Immune Regulation Of Food-Derived Bioactive Peptides,
2016
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Research Progress In Immune Regulation Of Food-Derived Bioactive Peptides, Chen Yuehua, Cheng Yunhui, Xu Zhou, Wen Li
Food and Machinery
Food derived bioactive peptides are a series of specific functional hydrolysates of food proteins with relatively small molecular weight, containing deferent number of amino acid residues. And food-derived immunoactive peptides are those bioactive ones that play important roles on antibacterial, anti-inflammatory, and immunoregulation. Thus it is significant to investigate them because of their wide distribution and high bioactivities. The recent research status and the immune functions of immunopeptides are summarized. Moreover, some methods of producing immunoactive peptides were also introduced. Finally it is prospected that the research tendency of the immunoregulatory mechanism of immune peptides and their advanced utilization.
Peogress On Regulation Of Carotenoid Biosythesis By External Factorss,
2016
Institute of Food Biotechnology, South China Agricultural University, Guangzhou, Guangdong 510640, China; Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
Peogress On Regulation Of Carotenoid Biosythesis By External Factorss, Yin Lin, Lin Junfang, Ye Zhiwei, Guo Liqiong, Jian Jinhui
Food and Machinery
In recent years, the carotenoids in nature are widely used in food, medicine, nutrition and health care industries due to the good biological activity and physiological function. And in order to meet the needs of human beings, the more and more studies on the regulation of carotenoid biosynthesis are emerging. In this paper, the effects of light, temperature and elicitor on the biosynthesis of carotenoids are reviewed, which is hoped that the production of carotenoids can be improved by external regulation in the production process.
Review On Current Situation Of Harmful Residual Of Freshwater Fish In Dongting Lake Region,
2016
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Review On Current Situation Of Harmful Residual Of Freshwater Fish In Dongting Lake Region, Xu Simin, Wang Jianhui, Liu Yongle, Chen Qi, Wang Faxiang, Li Xianghong, Yu Jian
Food and Machinery
The present review was focused on the analysis of the present situation of poisonous and harmful residues of freshwater fish in Dongting Lake, the sources of pollution and the way of enrichment in fish so as to provide the basis for subsequent investigation and study, residue control of poisonous and harmful residual in lake and the construction of breeding strategy in freshwater fish. Finally, the prospects of research emphasis in this field and the main direction are concluded.
Progress On Effects Of Different Additives On Gelatin Modification,
2016
College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
Progress On Effects Of Different Additives On Gelatin Modification, Kang Shasha, Xin Ying, Chen Fusheng
Food and Machinery
Gelatin, the hydrolyzed biopolymer of collagen, is widely used in pharmaceutical, food industries etc. However, its inherent physical and chemical properties can not meet production needs (especially fish gelatin). The research of gelatin modification attracts more attentions. Gelatin chemical crosslinking modified with inorganic compounds (MgSO4, CaCl2 and NaCl), organic compounds (pectin, chitosan and aldehyde) and Transglutaminase was introduced in this paper.
Research Advance Of High-Voltage Pulsed Generator In High-Voltage Pulsed Electric Field Sterilization System,
2016
School of Energy Science and Engineering, University of Electronic Science and Technology of China, Chengdu, Sichuan 611731, China
Research Advance Of High-Voltage Pulsed Generator In High-Voltage Pulsed Electric Field Sterilization System, Xia Tao, Wu Yunfeng, Wang Shengli, Dai Lei, Hu Boyang, Miao Ling
Food and Machinery
The text summarized the design principle of high pulse generator and it application and prospect, analyzed it advantages and disadvantages round the world and concluded the difficulties in the design.
Progress On Application Of Ultrasound Treatment Technology In Meat Industry,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Progress On Application Of Ultrasound Treatment Technology In Meat Industry, Lei Chen, Xia Yanbin, Che Zaiquan, Ren Mei
Food and Machinery
In this paper summarizes the application of ultrasound technology in meat industry, for example the effect of ultrasound to meat quality and the influence of ultrasound to the processing. In addition, also discussed the disadvantages of ultrasound and the application prospect of ultrasound technology in meat industry.
