Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of 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
Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Food and Machinery
Waxy corn starch (WCS) was modified by amylosucrase (AS). The effect of starch elongation degree on the digestibility and physicochemical properties of modified waxy corn starch (WCS) was investigated. The results showed that under the given reaction condition, enzymatic reaction could be fitted by a logarithmic mathematical model. Compared with native starch, the modified WCSs expressed a continuous matrix structure, and the packing arrangement of crystalline converted from A-type into B-type. With transglycosylation rate (TR) increasing, an increased tendency of proportion of Fr I (DP＞30) was observed, whereas the contents of Fr III (DP＜13) was significantly decreased. In vitro test …
Study On Removal Of Staphylococcus Aureus Biofilm By Acidic Electrolytic Oxidation Water,
2016
Yangjiang Vocational and Technical College, Yangjiang, Guangdong 529566, China
Study On Removal Of Staphylococcus Aureus Biofilm By Acidic Electrolytic Oxidation Water, Yu Ming, Zhang Quankai, Luo Xiaojun, Chen Haiqiang, Yang Gongming
Food and Machinery
The removal efficiency of electrolyzed oxidizing water on biofilm of Staphylococcus aureus was studied. Electrolyzed oxidizing water showed obvious damage on the Staphylococcus aureus biofilm，including substantially destroyed external matrix, severely destroyed cells and decreased bacterial number observed with SEM（scanning electron microscope）on 5 000-times and 40 000-times. The removal efficiency could be reduced significantly by prolonging storage time of oxidation potential acidic water , raising preservation temperature and the presence of organic interfering substances. The removal efficiency of sealing preservation was superior to openning preservation. The available chlorine, pH value and redox potential had a synergistic effect on the removal efficiency. …
Study On Influence Of Amino Acids Commercial Cigarette Sensory Quality By Partial Least Square Regression,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Influence Of Amino Acids Commercial Cigarette Sensory Quality By Partial Least Square Regression, Zhao Juan, Shen Ning, Yu Jingyang, Xia Shuqin, Cai Jibao, Luo Juanmin, Xu Da, Zhang Xiaoming, Su Jiakun
Food and Machinery
The Partial Least Square Regression (PLSR) analysis was used to study the specific influence of free and hydrolyzed amino acids contents on sensory quality of 10 different kinds of commercial tobacco. The results showed that there were negative correlation between free amino acids and most of sensory quality. Asp, his and thr of the free amino acids have the most significant influence on comfort characteristics. Thr, glu and his of the free amino acids have the most significant influence on smoke characteristics. It indicates that the lower tobacco free amino acids contents, the higher sensory quality. Hydrolyzed amino acids have …
Analysis On Stability Of Producing Exopolysaccharides By Streptococcus Thermophilus During Multiplication,
2016
Guangzhou Institute of Microbiology, Guangzhou, Guangdong 510663, China
Analysis On Stability Of Producing Exopolysaccharides By Streptococcus Thermophilus During Multiplication, Bao Zhining, Wu Jinyu, Lin Weifeng, Chen Zhong
Food and Machinery
For the purpose of exploring the stability of producing exopolysaccharides (EPS) for Streptococcus thermophile, 3 different strains (ST-5P, ST-7P, ST-134P) fermented in the exopolysaccharides selection medium for 30 periods (24 hours for each period) multiplication. The results showed that the proliferation and acid production of ST-5P, ST-7P and ST-134P were stable. The stability of producing EPS among these three strains was different. The EPS production of ST-7P was significantly more stable than those of ST-5P and ST-134P. The correlation analysis in SPSS showed that there was no direct correlation between EPS concentration and viable cell numbers or pH value.
Effect Of Hot Air Drying Dehydration And Artificial Inoculation On Quality Of Kohlrabi Product,
2016
College of Biological Industry, Chengdu University, Chengdu, Sichuan 610106, China
Effect Of Hot Air Drying Dehydration And Artificial Inoculation On Quality Of Kohlrabi Product, Tang Renyong, Guo Xiulan, Liu Dayu, Xie Zhenjian, Wang Chao
Food and Machinery
Aimed to perfect modern fermentation technology of Kohlrabi, and the effects were investigated, of natural wind dehydration, hot air drying dehydration and hot air drying dehydration combined artificial inoculation, on the sense score, physical and chemical index and color of Kohlrabi fermentation product. The results indicated that: 50 ℃ was the optical temperature of hot air drying dehydration; Kohlrabi product with hot air drying dehydration had white color, deficient flavor and taste of typical Kohlrabi fermented, lower sense score, amino nitrogen and lactic acid contents compared with the product with natural wind dehydration. Kohlrabi product with hot air drying dehydration …
Screening Of Lactic Acid Bacteria From Sichuan Bacon And Analysis On Its Acid Production Characteristics And Amino Acid Production,
2016
School of Biotechnology Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
Screening Of Lactic Acid Bacteria From Sichuan Bacon And Analysis On Its Acid Production Characteristics And Amino Acid Production, Liu Youqing, Huang Dan, Yu Hua, Mao Xiang, Liu Dayu, Cheng Hua
Food and Machinery
The lactic acid bacteria were screened in Sichuan bacon, and the acid production characteristics and amino acid products were also stydied. Using culture methods, lactic acid bacteria were isolated and screened from Sichuan bacon, and identified by 16S rDNA sequencing technique. Studied the growth metabolism and acid production capacity on the different temperature, pH, NaCl concentration, nitrite concentration and fermentation products of amino acid. The results showed that the isolation strain was Lactobacillus paraplantarum. Through conditions of producing acid and free amino acid analysis, logarithmic growth phase of strain was 6～18 h; the optimum fermentation acid temperature range was 30～40 …
Method For Rapid Discrimination Of Varieties Rice By Using Raman Spectroscopy,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Method For Rapid Discrimination Of Varieties Rice By Using Raman Spectroscopy, Sun Juan, Zhang Hui, Wang Li, Qian Haifeng, Qi Xiguang
Food and Machinery
The aim of this research was to establish the fast detection method for distinguishing the rice samples from different geographical origins and different breeds in China by using Raman micro-spectroscopy. A total of 123 rice samples from Heilongjiang, Jiangsu and Hunan province were analyzed by Raman spectra, and the data were statistic analyzed by chemometrics. The data was subjected to principal component analysis (PCA) and partial least squares discriminant analysis (PLSDA) to distinguish differences among samples from different geographical origins and different species. PCA could classify the rice samples preliminarily and classification model developed by PLSDA was used to classify …
Research On Vinegar Brand Traceability Based On Near Infrared Spectrum Technology Combined With Support Vector Machine,
2016
College of Information Engineering, Shanghai Maritime University, Shanghai 201306, China
Research On Vinegar Brand Traceability Based On Near Infrared Spectrum Technology Combined With Support Vector Machine, Liu Jing, Guan Xiao, Yi Cuiping
Food and Machinery
Presented a fast and non-destructive method for the discrimination of vinegar brands by near-infrared spectroscopy technology. One hundred and fifty-two representative samples of vinegar including Bao Ning, East Lake, Heng Shun, Zhenjiang were collected from market. Multiplicative Scatter Correction (MSC) was used to handle the original near infrared spectrum (NIR) data and Principal Component Analysis (PCA) was used to process the spectral data after pretreatment according to the accumulative contribution rate of principal components to select principal components. Support Vector Machine (SVM) was then applied to build the brand traceability model with proper kernel function. Particle Swarm Optimization was applied …
Research On Migration Of Melamine Into Acidic Medium From The Coating Of Three-Piece Metal Cans,
2016
Suzhou Product Quality Supervision and Inspection Institute, Suzhou, Jiangsu 215104, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research On Migration Of Melamine Into Acidic Medium From The Coating Of Three-Piece Metal Cans, Chen Ying, Fan Yuhao, Liu Zhigang, Bai Jianguo, Yao Weirong
Food and Machinery
The migration rule of melamine (MEL) was investigated from the coating of three-piece metal cans into acidic beverages. On the basis of experimental data, migration model was established to predict the migration trend of this compound into simulated solution. Results showed that the migration rate of MEL into acidic beverages increased and the time of migration reaching equilibrium shortened with the higher temperature. The predicted data of established migration model and experimental data matched well, which provided effective supports for the safety assessment of three-piece metal cans applied in food packaging.
Determination Of Diethylstilbestrol In Microbial Degradation Systems By Hplc—Uv,
2016
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Determination Of Diethylstilbestrol In Microbial Degradation Systems By Hplc—Uv, Deng Weiqin, Li Ashuang, Peng Xian, Liu Shuangshuang, Hu Kaidi, Zhang Mengmei, He Li, Chen Shujuan, Han Xinfeng, Liu Shuliang
Food and Machinery
The concentration of diethylstilbestrol (DES) in the microbial degradation systems was determined using HPLC—UV. Different extraction methods were used in the fungi and bacteria fermentation systems, DES was separated through a Sepax GP-C18 (150 mm×4.60 mm, 5.0 μm), eluted with methanol-water (7︰3, V/V) at 0.7 mL/min, and detected at 242 nm. Results showed that retention time of DES was 7.714 min. Good linearity was obtained with the detection limits of 0.5～50.0 mg/L with a correlation coeffcient of 0.996 3. The average spike recovers of DES for bacteria and fungi fermentation systems were 94.04% and 95.24%, respectively, with RSD of …
Loop-Mediated Isothermal Amplification Method For Detection Of Transgenic Maize Nk603,
2016
Changsha Centre of Supervision & Inspection on Food Quality Safety, Changsha, Hunan 410013, China
Loop-Mediated Isothermal Amplification Method For Detection Of Transgenic Maize Nk603, Yang Lixia
Food and Machinery
The specific LAMP primers of genetically modified maize NK603 were designed on the basis of the published sequence (GenBank accession number AX342369). Established the specific loop-mediated isothermal amplification (LAMP) method for the detection of the transgenic maize line NK603 strains. The specificity and sensitivity of this method were evaluated. The results showed that LAMP could detect the transgenic maize NK603 from several GM events specifically and effectively with LOD of 0.1%. Since this method is rapid, simple, it could be applied in GMO detection.
Determination Of Five Phthalate Residues In White Spirit By Gas Chromatography,
2016
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
Determination Of Five Phthalate Residues In White Spirit By Gas Chromatography, Cao Yong, Hua Xiaoman, Zheng Mingzhu, Wang Nan, Liu Jingsheng
Food and Machinery
A capillary gas chromatographic method with flame ionization detector (GC-FID) for the detection of five phthalate esters dimethyl phthalate(DMP), di-ethyl phthalate(DEP), di-butyl phthalate(DBP), di-(2-ethylhexyl) phthalate(DEHP) and dioctyl phthalate(DnOP)
Simulation Of Measurement Section Of Single Screw Extruder For Pla,
2016
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Simulation Of Measurement Section Of Single Screw Extruder For Pla, Huang Zhigang, Liu Kai, Li Menglin, Zhang Hongjian
Food and Machinery
For polylactide (PLA) dedicated screw rod of different type of melt conveying paragraph, using Polyflow software for three dimensional flow field simulation three species different type mixed refining structure, analysis polylactide extrusion process of three dimensional isothermal flow field. Results showed that: in same of process conditions, different of single screw rod structure conditions, the physical properties of flow road within polylactide exists differences; ordinary type single screw rod of melt body of axis to speed and pressure larger, conducive to screw rod extrusion process, but melt body shear rate is smaller, and melt viscosity is bigger, led to extrusion …
Numerical Simulation On Effect Of Tip-Clearance Between Screw Flight And Barrel On Performance Of Food Melt Conveying Section In Single Screw Extruder For Expanding,
2016
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Numerical Simulation On Effect Of Tip-Clearance Between Screw Flight And Barrel On Performance Of Food Melt Conveying Section In Single Screw Extruder For Expanding, Li Huanhuan, Chen Haiying, Cui Zhengwei
Food and Machinery
The three-dimensional isothermal flow fields of single screws with different values of tip-clearance (0.4, 0.8, 1.2 mm)were simulated by POLYFLOW software. Combined with the particle tracing technique, the effect of different tip- clearance on the flow field and mixing ability of the food melt was also explored. The results show that: the shear rate near the top of the screw flight increases, the average viscosity of food melt decreases, and the conveying capacity of the screw weakens with the decrease of the tip-clearance. On the contrary, with the increase of the tip-clearance, the residence time of the food melt increases …
A Kind Of Pulse Transformers With Auxiliary Windings Applied To Pef,
2016
The Ministry of Education’s of Light Industry Advanced Process Control of Jiangnan University, Wuxi, Jiangsu 214122, China
A Kind Of Pulse Transformers With Auxiliary Windings Applied To Pef, Yan Wenxu, Gong Qun, Zhang Shanshan
Food and Machinery
Puts forward a kind of economical and practical pulse transformer with closed magnetic core type, to improve the original pulse transformer, in order to improve the coupling coefficient and decrease the leakage inductance, thus reducing the rising time of output pulse voltage. Using electromagnetic induction principle to analyze and test, to improve the original pulse transformer in adding a reverse parallel auxiliary winding to connect the primary and secondary windings, to study the coupling and the output characteristics of pulse transformer, to take measurement and calculation of the important parameters. The pulse signal of the test is square wave pulse …
Research On Energy Efficiency Of Pulse Electric Field Equipment,
2016
Jiangsu Key Laboratory of Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research On Energy Efficiency Of Pulse Electric Field Equipment, Tian Yuan, Ping Xueliang, Yao Wenlong, Jiang Yi
Food and Machinery
PEF sterilization technology is a popular sterilization technique, but the issue of cost for sterilization affects its industrialization process. The PEF sterilization equipment was studied from the perspective of the waveform energy efficiency and the energy efficiency of the chamber. The results showed that the closer the waveform was to a square wave waveform, the higher energy efficiency was, and the energy efficiency of food with higher conductivity is significantly higher than that of food with low conductivity. The energy efficiency can be improved by increasing the power of the chamber.
Design And Research Of Serpentine High Power Intermittent Microwave Drying Equipment To The Capsicum,
2016
Xinjiang Shihezi Vocational College, Shihezi, Xinjiang 832000, China; Dongshen Agricultural Machinery Research and Development Center, Shihezi, Xinjiang 832000, China
Design And Research Of Serpentine High Power Intermittent Microwave Drying Equipment To The Capsicum, Chen Jiandong, Zhang Qian, Cai Yongmei
Food and Machinery
The intermittency of the microwave drying speed can be modulated according to the initial moisture content of capsicum by using PLC. The microwave's desiccators can be heated evenly using a rotating parabolic guided wave design. Each processing unit is composed of a microwave's desiccator and a cooling pipe, which can be flexibly added or reduced according to the need. The entire product line is designed as a serpentine tunnel structure, making the device structure more compact and reducing the occupied area. The PLC and optical fibre temperature controller are the main controlling system, which can realize the production automation. The …
Discriminating Intact And Crack Hazelnuts Using Impact Sound Analysis,
2016
College of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Discriminating Intact And Crack Hazelnuts Using Impact Sound Analysis, Liu Bin, Wu Xue, Wang Yafei, Huang Zhigang
Food and Machinery
Impacting sound analysis is a new method for nuts grading and detection. The acoustic characteristic of the intact and crack hazelnuts is presented in this paper. The gradient accumulation, frequency spectrum and mel-frequency cepstral coefficients (MFCC) were extracted from the impacting sound signals. The results showed that the gradient accumulation parameter was easily calculated, and the accuracy of discriminating crack hazelnuts was about 80%. For frequency spectrum analysis, the spectral distribution of the intact hazelnuts sound concentrates was in 5～8 kHz and that of the crack hazelnuts tends to disperse in wide frequency range. It is difficult to choose the …
Research On Numerical Simulation Of Flow And Temperature Field And Impact Of Door Opening And Closing Process In Incubator,
2016
Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, Guangdong 510640, China
Research On Numerical Simulation Of Flow And Temperature Field And Impact Of Door Opening And Closing Process In Incubator, Zhang Jing, Wang Xiaohan, Liu Nian
Food and Machinery
According to CFD (Fluent), a gas flow and heat transfer mathematical model was adopted for the certain process parameters of a new carbon dioxide incubator. The unsteady numerical simulation of its internal flow, heat transfer in the doorway was done. The impact of opening and closing door was discussed. The results showed that: ① The effect of outside air on the internal temperature after opening the outer door for 5s’ period of time has been small; ② The affected areas of the temperature in the incubator are from the doorway to the interior, from the downside to the upside, from …
Design Of Control System For External Thread Whirling Machine Used For Processing Pressing Screw,
2016
School of Mechanical and Automotive Engineering, Hefei University of Technology, Hefei, Anhui 230009， China
Design Of Control System For External Thread Whirling Machine Used For Processing Pressing Screw, Lin Xudong, Wen Jie, Lv Tao, Wu Yanming
Food and Machinery
An automatic control system for the external thread whirling machine which is designed, with PLC as master controller and touch screen as human machine interface，using servo motor and AC motor as actuator, achieves automatic processing for different specifications pressing screw by setting different parameters. The control system can be a one-shot forming by thread whirling compared with traditional processing methods and does not require adjustment for master plate compared with the original external thread whirling machine, thus significantly reducing the operator's skill requirements, eliminating human error makes knife angle more accurate.
