Research Progress Of Chitosan And Its Derivatives On Removal Of Heavy Metals From Shellfish,
2016
College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
Research Progress Of Chitosan And Its Derivatives On Removal Of Heavy Metals From Shellfish, Li Ziqi, Meng Qian, Sun Fengqing, Wang Yingwen, Ding Meiyu, Qiu Yongmei, Xie Wancui
Food and Machinery
Recently, the problem of heavy metal pollution has attracted many attentions in global scale. The problem of heavy metal contamination in fresh and processing shellfish products is urgently to be solved due to their strong ability of heavy metal enrichment. As the only existing natural alkaline polysaccharide, chitosan has strong ability of heavy metal chelating. In this paper, the molecular structure characteristics and adsorbent mechanism of chitosan in absorbing and removing heavy metals are analyzed. The importance of biological adsorbent on the removal of heavy metals was discussed in this paper. It was investigated of chitosan on heavy metals removal …
Sublimation Drying Coefficient And Expand Study Of Sublimation Forecasting Model During Freezing Drying Of Cooked Beef Slice,
2016
School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Sublimation Drying Coefficient And Expand Study Of Sublimation Forecasting Model During Freezing Drying Of Cooked Beef Slice, Kong Lingyuan, Li Yalei, Luo Ruiming
Food and Machinery
The relationship are discussed, between the sublimation drying coefficient and the mode of pre freezing, pre-freezing temperature, material thickness, heating temperature, pressure of drying chamber. Tests were performed using single factor test method. The sublimation drying coefficient of materials was measured with different thickness and pressure under heating temperature 80 ℃, using slow pre-freezing method in the temperature -30 ℃ on the premise that free water sublimation entirely. The results were fitting by software Origin 9.0 and established sublimation drying coefficient query database using VB language. Therefore, the sublimation drying coefficient database of cooked beef slice was set up on …
Quality Changes Of Corn Oil During Frying Dough Sticks,
2016
School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
Quality Changes Of Corn Oil During Frying Dough Sticks, Ma Yuting, Hou Lixia, Liu Yulan, Wang Yingying
Food and Machinery
The continuous frying experiment was proceeded at the frying temperature of 190 ℃for 32 h by using coil oil to fry dough sticks. The quality indexes of coil oil sample were monitored for each two hours, and the quality changes of coil oil during frying dough sticks were studied. The study found that after continuous frying for 32 h, the colour (OD448 nm) increased from 0.028 to 0.673, the acid value of coil oil in creased from 0.33 to 2.40 mg KOH/g, the carbonyl value increased from 7.78 meq/kg to 94.70 meq/kg, and the total polar components increased …
Effect Of Se-Enriched Germination On Functional Properties Of Soybean Protein Isolates,
2016
College of Food Science and Engineering, Nanjing, Jiangsu 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing Uni
Effect Of Se-Enriched Germination On Functional Properties Of Soybean Protein Isolates, Hu Dandan, Wang Suya, Yang Xiaoya, Zhang Miaomiao, Cao Yuhua
Food and Machinery
Effect of Se-enriched germination was studied, on functional properties of soybean protein isolate (SPI). After inversed 6 h in 10 mg/L Na2SeO3 solution, soybean was germinated 96 h at optimal conditions. SPI from germinated soybean was prepared by alkaline extraction and acid precipitation method. The results showed that the change trend on solubility, water binding capacity, foaming property, and emulsifying property of SPI were similar, these properties value increased firstly and then decreased. SPI separated from sprouting 24～60 h soybean showed better solubility, emulsifying and foaming properties. The best functional property of SPI was determined when soybean …
Changes Of Physical And Chemical Indicators Of Vidal Varietal Icewine Raw Material In Late Harvested,
2016
College of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Changes Of Physical And Chemical Indicators Of Vidal Varietal Icewine Raw Material In Late Harvested, Liu Na, Zhang Junxiang, Chen Fangyuan
Food and Machinery
The main factors influencing the icewine quality is raw material. This paper illustrates the changes of Vidal grape’s physical and chemical indicators in the Helan mountain foothill belt in late harvest, aiming to provide the basic roles for the production of regional ice wine. The indicators like brix, titratable acidity, pH, the weight per hundred berries, and juice rate were measured in the process to determine the changes. The result reveals that with the over ripening of raw material, the clusters and the berries have changed a lot.Some berries dried out, and some berries were infected as noble rot. Brix …
Quality Attributes Evaluation And Analysis Of Different Varieties Jujube Fruits,
2016
Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
Quality Attributes Evaluation And Analysis Of Different Varieties Jujube Fruits, Ding Shenghua, Wang Rongrong, Shan Yang, Li Gaoyang, Huang Lvhong
Food and Machinery
The physicochemical properties were investigated, including total solute solid content, titratable acid (TA), ratio of sugar to acid, reducing sugar, total soluble solid, organic acid, and free amino acid, of six different jujube cultivars. The results showed that glucose, fructose, and sucrose were the main soluble sugars of the six jujube fruits. Malic acid and succinic acid were the main organic acids, accounting for more than 92% of the total organic acids. Proline was found to the highest content of free amino acid, accounting for more than 68% of total free amino acid, followed by aspartic acid. Lizao is suitable …
Analysis Of Nutrition And Valitile Flavor Of Guava Fruit (Psidium Guajava L.),
2016
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Analysis Of Nutrition And Valitile Flavor Of Guava Fruit (Psidium Guajava L.), Zhou Nong, Yang Xihong, Xie Wancui, Mo Xingyou, Gao Qian
Food and Machinery
To explore the nutrition and flavor characteristics of tropical fruits of guava Psidium guajava L.. The basic components were determined, and its flavor were analyzed by sensory descriptive analysis (QDA) and SPME—GC—MS. Results shown that the basic ingredients contents of pearl-guava, moisture, total sugar, reducing sugar, total acid, crude protein, ash and Vc were 84.79, 9.21, 3.85, 0.56, 0.82, 0.74, 0.13 g/100 g, respectively. Sweet crispy, full-bodied fragrance, and distinct guava flavour style were showed by sensory evaluation. There are 41 flavor active ingredients were identified by SPME—GC—MS and the percent of esters and aldehydes total peak area were 85.06%. …
Preliminary Screening And Biological Activity Of Fermentation Products Of 18 Marine Endophytic Fungi Strains,
2016
Marine College, Shandong University, Weihai, Shandong 264200, China
Preliminary Screening And Biological Activity Of Fermentation Products Of 18 Marine Endophytic Fungi Strains, Sun Binzhi, Tian Zhenhua, Liu Xu
Food and Machinery
A total of 18 strains of marine endophytic fungi were fermented by three fermentation media with significantly different carbon sources, nitrogen sources and growth factors, which was gotten from 54 fermentation products. These 54 fermentation products were evaluated through chemical screening and bioactivity screening. The ethyl acetate extract of 18 strains of marine endophytic fungus was screened by HPLC, antioxidant activity in vitro and antibacterial activits. Ethyl acetate extract (10 mg/mL) of the strain 150103 (medium 1) could inhibit bacillus subtilis and Staphylococcus aureus effectively. The diameter of inhibition zone is 12 mm and 11 mm respectively. It couldn’t inhibit …
Flour Products Of Aluminum Pollution Condition And Application Of Spectrophotometry Technology,
2016
Maoming Polytechnic, Maoming, Guangdong 525000, China
Flour Products Of Aluminum Pollution Condition And Application Of Spectrophotometry Technology, Zhang Rongxin
Food and Machinery
To understand the aluminum content of several common flour foods on the market, search the influence aluminum pollution causes, prevention policies for relevant departments and residents provides the basis for reasonable diet. A random sample of a central city in the major supermarkets, bakeries, restaurants do flour products, snacks and other food testing aluminum pollution. By comparison with relevant test and analysis; Circulate on the current social flour products, biscuits and instant noodles food aluminum content meet the national standard requirements, pastry food have a 50% overweight, Fried foods are all meet the requirements of national standards, the phenomenon of …
Identification Of Contamination Microbes Separated From Finished Deterioration Sauce And Analysis Of Deterioration Reason,
2016
College of Chemical & Biological engineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
Identification Of Contamination Microbes Separated From Finished Deterioration Sauce And Analysis Of Deterioration Reason, Jiang Xuewei, Zhou Shangting, Ye Jing, Xu Yiqi, Chen Sheng, Wu Can
Food and Machinery
The sterilization effect of soy sauce under different conditions were studied, the optimal parameter is 130 ℃ maintained 15 s. Tracking and analyzing the degree of pollution with each process of sterilization- filling and diatomite, the result showed that the aerobic and anaerobic viable count of the sterilized sauce reached its peak after adding the diatomite in the frame filtering process, the total number of bacteria are 4.9×103 CFU/mL and 3.1×103 CFU/mL respectively, the diatomite is the contamination source and the filtration process is the main contamination point. Separation of contamination microbes in diatomite and finished deterioration sauce, …
Determination Of Total Polyphenolsin Barley Spent Gains By Folin-Ciocalteu Colorimetric Method,
2016
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
Determination Of Total Polyphenolsin Barley Spent Gains By Folin-Ciocalteu Colorimetric Method, Mei Jin, Ding Wenping, Xiong Jinjuan, Zhuang Kun
Food and Machinery
The total polyphenol content in barley spent gains were analyzed by Folin-Ciocalteu method. The optimum conditions were investigated using gallic acid as standard. and were as followed: Folin-Ciocalteu reagent 1.0 mL, 8% Na2CO3 3.0 mL, developing temperature 25 ℃, reaction time 60 min, in darkness. Then the solution was detected at the wavelength of 760 nm. When the gallic acid was in range of 0～8 μg/mL, the concentration and the absorbance value had a good linear relationship. The regression equation was found as followed: y=0.121x+0.017 1, R2=0.999 2. This method had advantages of conciseness, good stability and high accuracy, which …
Study On Stability And Antibacterial Activity Of Galangal Extracts,
2016
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, Guangdong 524088, China; Key Laboratory of Advanced Processing
Study On Stability And Antibacterial Activity Of Galangal Extracts, Li Zhongmei, Huang He
Food and Machinery
The broad-spectrum antimicrobial, extract minimum inhibitory concentration (MIC), bactericidal concentration (MBC) of the galangal extract were studied by Oxford cup method and double dilution method. This paper compared the minimum inhibitory concentration of the galangal extract with common food preservative sodium potassium sorbate’s, benzoic’s, meanwhile, the stability of galangal extract was studied through effects of light, temperature, pH, salt, sugar concentration. The results indicated that: the order of extracts antibacterial activity was as Staphylococcus aureus > Bacillus cereus > parahaemolyticus > Bacillus thuringiensis > B. Subtilis > Salmonella > Shewanella > E. coli. The Bacillus cereus MIC was 0.012 5 mg/mL, Staphylococcus aureus MIC was 0.098 mg/mL, …
Design And Performance Of Heat Pump Intermittent Pasteurization Machine,
2016
College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin 300222, China
Design And Performance Of Heat Pump Intermittent Pasteurization Machine, Chen Dong, Li Guosheng, Xie Jihong, Shi Xiang
Food and Machinery
An easily-realized heat pump intermittent pasteurization machine was designed. Its structure and working processes were studied, and its key components were chosen or designed, including the bactericidal vessel, the hot water tank, the cool water tank and the heat pump. Based on detailed calculation of its working period and energy consumption, a comprehensive comparison was given between the heat pump intermittent pasteurization machine and normal pasteurization machine. The results show that the heat pump intermittent pasteurization machine has marked advantages: besides its long working life and high safety, the running power and energy consumption of the heat pump intermittent pasteurization …
Analysis Of Horizontal Tank With Jacket Based On Ansys Workbench,
2016
Advanced Manufacturing Technology Center, Shandong University of Science and Technology, Qingdao, Shandong 266590, China
Analysis Of Horizontal Tank With Jacket Based On Ansys Workbench, Jia Mingxia, Zhong Peisi, Yang Mei, Zhang Xiaodong, Lin Weiwei, Lv Xiaodong
Food and Machinery
Targeting at the horizontal tank with jacket from a certain project as the research subject, applying the finite element software ANSYS Workbench, the structural static analysis showed that under the full load and the snow condition the deformation and stress were similar and the reinforced rib had significantly effect on the tank. Meantime, the response spectrum analysis told that under the seismic condition the maximum stress occurred in the saddle, which was lower than the allowable stresses of the materials. The reliabilities of the tank were validated, and optimization method was presented.
Experimental Study On Operation Characteristics Of Constant Temperature And Humidity Air Conditioning Unit Used In Wine Storage Room,
2016
University of Shanghai for Science and Technology, Shanghai 200093, China
Experimental Study On Operation Characteristics Of Constant Temperature And Humidity Air Conditioning Unit Used In Wine Storage Room, Wang Shaoqing, Xu Jing, Li Dong, Hu Haiyang, Lu Yi
Food and Machinery
Wine storage process is determined by the brewing method, where the temperature and humidity are the extremely important parameters, and the constant temperature and humidity environment is a necessary condition for the storage of high-quality wine. This paper put forward a PID cascade control method with the temperature and humidity controlled separately based on DC-inverter constant temperature and humidity air conditioning unit with condensing heat recovery, and study experimentally the operation characteristics of the air conditioning unit, the experimental results show that this method can achieve precise control of temperature and humidity (temperature control precision is ±0.2 ℃, relative humidity …
Improved Design And Engineering Application Of Feeding Material Liquid Temperature Control System,
2016
Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
Improved Design And Engineering Application Of Feeding Material Liquid Temperature Control System, Song Weimin, Xu Xiaoguang, Li Chunguang, Xiong Anyan, Sun Mi
Food and Machinery
In order to solving the problem of feeding machine barrel steam heating, the material liquid temperature control precision and anxious burnt phenomenon, using hot water instead of steam of the material liquid to increase temperature compensation control, the barrel structure is improved, heat exchange area is increased, and the liquid temperature rise time has been shorten. The results show that: the liquid temperature has been controlled in the range from 40 to 50 ℃(control accuracy ±2 ℃), and the liquid to be heated up to the set temperature reduces the time that is spent more than 30%.
Improvement Of Zj17 Cigarette Machine In Cigarette Paper Sizing System,
2016
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Improvement Of Zj17 Cigarette Machine In Cigarette Paper Sizing System, Xiong Anyan, Sun Jiuzhe, Su Dongying, Ding Meizhou, Wang Erbin
Food and Machinery
Improvement was made on the cigarette paper sizing system of ZJ17 cigarette machine. The gear pump and the mass flow meter is between the original rubber cylinder and spray nozzle, and through the PLC controller to control the servo motor to drive the gear pump, the mass flow meter tracking feedback, the sizing of cigarette paper uniform stability. Application effects showed that the standard deviation of a cigarette machine sizing decreased from 0.17 mg per cigarette to 0.02 mg per cigarette, different equipment sizing from the original difference 2.35 mg per cigarette reduced to the maximum difference 0.30 mg per …
Improment On Ration Filling Machine Of Grain By Electromagnetic Vibrating,
2016
South China University of Technology Institute of Guangzhou, Guangzhou, Guangdong 510800, China
Improment On Ration Filling Machine Of Grain By Electromagnetic Vibrating, Feng Ying
Food and Machinery
Acording to the problems in traditional grain food ration filling machine, and from the automatic machine hardware designs, algorithms, software design, anti-jamming design of multiple perspective, quantitative packing of fuzzy-PID control algorithm of dynamic weighing, and optimal chip disposal procedures, simplified the peripheral hardware design and reduced development costs. Field test results show, the new packaging control machines is stable, divide errors reduced by 94.6%, and can meet the needs of grain food production.
Design Of Oil-Water Separation Commercial Frying Machine With Automatic Feed-In And Feed-Out Device,
2016
Changzhou College of Information Technology, Changzhou, Jiangsu 213164, China; Changzhou Key Laboratory Plastic Parts Intelligence Manufacturing, Changzhou, Jiangsu 213164, China
Design Of Oil-Water Separation Commercial Frying Machine With Automatic Feed-In And Feed-Out Device, Yang Guifu
Food and Machinery
This article states the reform of the commercial automatic-multifunction frying machine with both machine design and automation technology, which aims to achieve the frying foods being fed in and out automatically as well as the oil-water separation for oil saving. It proposes the overall solution and the general design of both mechanical part and electrical control section, and elaborates on the automatic control device of water for oil-water separation, reduction gearbox, mechanism of chain and chain wheel, driving shaft coupler and bearing block, claw structure for catching fried food. This reformed device will have bright application prospect for it can …
High Speed Sorting Robot For Non-Typical Food Production Systems,
2016
Jiangxi University of Technology, Department of Mechanical Engineering, Nanchang, Jiangxi 330098, China
High Speed Sorting Robot For Non-Typical Food Production Systems, Yan Peipei
Food and Machinery
In order to solve the sorting technology problem in food production caused by more kinds of food and the big differences, and based on the parallel robot and visual technology, operation scheme of the sorting system was designed. At the present, the sorting system of domestic and foreign technology of the design is not mature in the area of complex packaging and small volume of food. According to the functional requirements of high-speed robot vision system, the hardware system of different food location and classification is more accurate, and complete the software design of control system. Through the research on …
