Study On Dynamic Changes Of Browning And Active Components In Chaenomeles Spiciosa(Sweet) Nakai During Low Temperature Air Drying,
2015
Shandong Analysis and Test Center, Jinan, Shandong 250014, China; Key Laboratory of TCM Quality Control Technology, Jinan, Shandong 250014, China
Study On Dynamic Changes Of Browning And Active Components In Chaenomeles Spiciosa(Sweet) Nakai During Low Temperature Air Drying, Cui Li, Song Shuangshuang, Du Liping, Wang Daijie, Geng Yanling, Wang Xiao
Food and Machinery
In order to evaluate the effects of drying method on the color and active components from Chaenomeles spiciosa(Sweet) Nakai, which was dried under low temperature hot air, then the change law of the chromaticity value, browning enzymes and the contents of some components were determined. The results showed that during the process of drying, there was a close positive relationship between the rate of water loss and the severity of the injured cell membrane, with the correlativity coefficient 0.989, while, there was negative correlation between the peroxidase activity and the severity of the injured cell membrane, with the correlativity coefficient …
Determination On Salt Content Of Dry-Cured Meat By Rapid And Non-Invasion Impedance Technology,
2015
Key Lab of Meat Processing and Quality Control, MOE, Nanjing, Jiangsu 210095, China; National Center of Meat Quality and Safety Control, Nanjing, Jiangsu 210095, China; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing, Jiangsu 210095, Ch
Determination On Salt Content Of Dry-Cured Meat By Rapid And Non-Invasion Impedance Technology, Chen Tianhao, Han Minyi, Wang Peng, Wei Ran, Xu Xinglian
Food and Machinery
The experiment was conducted to establish a new method to determine the salt content in cured meat and treated the meat with different salt content as samples. Impedance, salt content and water content were measured in the experiment and the results showed that the method would be a good choice for the determination of the salt content. Result: And, there was strong relationship between the impedance and the salt content. It is possible to construct some linear model between these two parameters. It indicated that there is good correlation between the predicted salt content and impedance magnitude (R2=0.980 …
Extraction Of Animal-Derived Dna In Processed Food And Establishment Of Multiplex Pcr Method,
2015
Quality and Safety Technological Innovation Service Platform on Circulation of Animal Origin, Gansu Institute of Business and Technology, Lanzhou, Gansu 730010, China; Key Laboratory of Animal Products Safety Analysis and Detection Technology of Gansu Pro
Extraction Of Animal-Derived Dna In Processed Food And Establishment Of Multiplex Pcr Method, He Haining, Hong Xia, Feng Yusheng, Wang Yongsong, Jin Ying, Yuan Caixia, Qian Yingwen, Liu Qi, Gao Zhiying
Food and Machinery
In order to get high quantity and quality animal-derived DNA extraction from processed food, the CTAB method was improved for the PCR test. According to duck mitochondrial gene sequences, primers were designed and synthesized for detecting PCR system, optimizing reaction conditions and screening, establishing a triple PCR method. The amplified lengths of fragments were 116 bp for bovine, 212 bp for porcine, 322 bp for duck, respectively. The triple PCR assay to distinguish pork and duck from beef was developed. Lower amounts of meat than declared on the label. These practices are of great importance in the fight of forged …
Improvement In Methods For Activity Measurement Of Polyphenol Oxidase In Wheat,
2015
Hunan Zhenhua Academy of Food Detection and Research, Changsha, Hunan 410000, China
Improvement In Methods For Activity Measurement Of Polyphenol Oxidase In Wheat, Zhou Xiaoling, Yang Daiming, Li Na
Food and Machinery
Three wheat varieties were selected as experimental materials to measure the activity of polyphenol oxidase According to the method from Measurement of Polyohenol Oxidase Activity in Wheat Flour in national standard draft. And found it has three deficiencies: first, because of the lack of crude extcation of polyphenol oxidase, it led to the less quantity of polyohenol oxidase, and couldn’t reflect the real state of the activity of polyphenol oxidase; second, because of the unsuitable reaction temperature, it couldn’t help the enzyme reaction completely; third, adding catechol before centrifuge made a part of product intercepted by precipitation, thus it has …
Recognition Of Fresh Orange Juice Adulteration By Electronic Tongue,
2015
Department of Food Science, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Recognition Of Fresh Orange Juice Adulteration By Electronic Tongue, Zhang Miao, Jia Hongfeng, Li Xiexin, Wang Xi
Food and Machinery
The recognition of adulteration in fresh orange juice was performed by electronic tongue system. The raw data were analyzed by using principal component analysis (PCA),discriminant fact analysis (DFA) and partial least-squares analysis (PLS). DFA was more competent than PCA in distinguishing effect. It appeared regularity with the increasing proportion of adulterated samples. It had a high correlation between electronic tongue sensors response signals and the adulteration ratio of fresh orange juice, the correlation coefficient was 0.963 8, the prediction error of established PLS model ranged from 1.85% to 2.20%. It proved that electronic tongue could be applied in adulteration recognition …
Study On Detecting Method Of Preservative In Injecta,
2015
College of Chemistry and Environmental Science, Guizhou Minzu University, Guiyang, Guizhou 550025, China
Study On Detecting Method Of Preservative In Injecta, Yan Min, Wang Lixiong, Tian Renkui, Bai Yizhang
Food and Machinery
HPLC and GC—MC methods determining several preservatives in injecta was studied. When HPLC method was conducted, with conditions of streaking under 230 nm wavelength for VWD UV detection and 50︰50 proportion of methanol and water in the mobile phase, the peak with obvious trailing were undesirable. while, using GC—MS method, the response value and separation efficiency were better than that of HPLC and the preservatives were easy to be qualitatively and quantitatively determined. Results: It was quick and easy to determine peak occurrence and separation effects preservatives in injecta with the GC—MS method. The linearity of peak area and concentrations …
Determination Of Suxamethonium Chloride In Meat By Hplc—Ms／Ms Method,
2015
Hunan Research Institute of Food Quality Supervision and Testing, Changsha, Hunan 410117, China
Determination Of Suxamethonium Chloride In Meat By Hplc—Ms／Ms Method, Zhou Xingwang, Kang Shaoying, Zhang Jihong, Zou Qiao
Food and Machinery
Suxamethonium chloride in dog meat was extracted by ultrasonic vibration with Na2CO3—NaHCO3 buffer solution，then the supernatant was cleaned-up using WCX solid phase extraction cartridges. The qualitative and quantitative analysis for target was achieved by liquid chromatography-tandem mass spectrometry. The study showed that the suxamethonium chloride concentration had a good linear relationship (r=0.999 87)with mass signal ranging from 0.5～250.0 ng/mL. The recovery was above 96%. The relative standard deviation was below 13%. The limit of determination was 0.004 mg/kg. This is a rapid, sensitive, accurate method for determinating suxamethonium chloride in dog meat.
3d Modeling Of Polygon Rotating Metal Shell Based On Creator,
2015
Department of Information Engineering, Guangxi Economic & Trade Polytechnic, Nanning, Guangxi 530021, China
3d Modeling Of Polygon Rotating Metal Shell Based On Creator, Qin Haining, Miao Xiaobin
Food and Machinery
Polygon rotating metal shell 3D model commonly used in the design of aircraft, such as underwater vehicle model. The appearance of the metal shell has irregularity, texture feature is complex, the need for real-time rendering in the process of sailing, the traditional three-dimensional modeling method for polygon the lifelike three-dimensional modeling of the rotating metal shell is not good, gloss is not strong. A polygon based on Creator rotating metal shell 3D modeling method was established. Build a polygon choose metal shell structure parameters of the system, using background difference continuous reconstruction method for 3D reconstruction algorithm is improved, the …
Design Of Cigarette Weight Control System Based On Microwave Detecting Technoloty,
2015
Anhui Vocational and Technical College, Hefei, Anhui 230051, China
Design Of Cigarette Weight Control System Based On Microwave Detecting Technoloty, Wang Gongming
Food and Machinery
At present the cigarette weight control system of high-speed cigarette machine is mainly used the techology of nuclear scanning for cigarette weight testing or feedback at home and abroad. The scanning head is used by radioactive material, so there is always exiting the danger of radiation to operators in actual operation system. In addition, recessive instability also existed in the control system. With the microwave detection technology, the energy parameter change caused by cigarettes in the microwave electromagnetic field was used to detect cavity density and moisture content of the tobacco rod. The weight and moisture content of the tobacco …
Improvement For Bag Feeding Machine And Filling Valve Of Automatic Stand-Up Pouch Filling And Capping Machine,
2015
Shantou Polytechnic, Shantou, Guangdong 515071, China
Improvement For Bag Feeding Machine And Filling Valve Of Automatic Stand-Up Pouch Filling And Capping Machine, Wu Jinhong, Lin Chuping
Food and Machinery
Introduced the structure and process technique of automatic stand-up pouch filling and capping machine, and put forward an improved plan of new style bag feeding machine and filling valve, by analyzing the existing bag feeding machine, filling valve’s process technique, and structural. Without changing control program, it saves the installation space and operation stability of bag feeding machine. By changing the installation site of filling valve’s seal ring, it uses double valve core and replaceable discharge port, to extend service life and improve the production flexibility.
Design Of Automatic Cleaning In Place System Based On Programmable Controller,
2015
Guangdong Industry Technical College, Guangzhou, Guangdong 510300, China
Design Of Automatic Cleaning In Place System Based On Programmable Controller, Li Xiangwei, Liu Wei
Food and Machinery
Presents the design process of a automatic cleaning in place system based on programmable controller, including the overall design of the system, electrical control system design, work processes and the man-machine interface design, etc. The system adopts Siemens S7-200 PLC, Profibus DP fieldbus, man-machine interface and other advanced technologies, with multiple technological processes. After the system is put into operation, it works stably, operates simply, and has a high degree of automation, which brings good economic benefits for the company.
Design Of Sugarcane Peeling Machine Based On Motion Controller,
2015
Inner Mongolia University for the Nationalities College of Mechanical Engineering College, Tongliao, Inner Mongolia 028000, China
Design Of Sugarcane Peeling Machine Based On Motion Controller, Wu Xiaoqiang, Huang Yunzhan, Zhao Yongjie
Food and Machinery
A kind of sugarcane peeling machine was designed based on motion controller, it can realize the automation of the whole processing of input, peeling and output. The sugarcane feeding and discharging take two sets of agencies. Taking the characteristics of sugarcane into consideration, the elastic sugarcane peeling tool is designed The motion controller was used as the core unit of the control system. Experimental study was carried out, and shows that the design of sugarcane peeling machine is successful with the maximum power of the prototype 1 kW, the maximum diameter 50 mm, the minimum diameter 20 mm. The maximum …
Design Of Automatic Grading Control System Of Crab And Its Control Program Based On Image Recognition,
2015
Taizhou Polytechnical College, Taizhou, Jiangsu 225300, China
Design Of Automatic Grading Control System Of Crab And Its Control Program Based On Image Recognition, Zhu Yan, Cao Yuanjun, Li Shusheng
Food and Machinery
Traditional classification method for crab by artificial to distinguish its gender and by eyes to estimate its weight, so the classification efficiency and accuracy are lower. The gender identification base on image recognition technology is implemented with the LABVIEW software platform. The identification result is transmitted to the S7-200 controller by OPC communication technology, at the same time the weight of the calibration of crab is implemented by weighing sensor. The control system of automatic classification is finally implemented with the classification indexes of weight and gender, the recognition accuracy of this system is about 95%.
An Automatic Loading And Unloading Device Of Coconut Stripping Clothes Dryer,
2015
Hainan University Electrical and Mechanical College, Haikou, Hainan 570228, China
An Automatic Loading And Unloading Device Of Coconut Stripping Clothes Dryer, Zhang Zhiqiang, Fan Junqing, Geng Xiu
Food and Machinery
According to the coconut husking machine, studies the working principle of automatic loading and unloading device of coconut husking machine. The design contains controlling order fall of coconut by hopper，putting coconut right by rotary drum，grabbing coconut by manipulator，the automatic control system of device and conducting experimental verification. The result of experiment proves that the automatic loading and unloading device of coconut husking machine is feasible. The whole process achieves automatic and high efficiency, meeting the demand of sending coconut for husking machine.
Effect Of Prepreg Solution With Different Ph Values On Color Changes Of Peach Juice,
2015
Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Prepreg Solution With Different Ph Values On Color Changes Of Peach Juice, Chen Haiying, Wu Fengfeng, Cui Zhengwei, Tia Nyaoqi, Song Feihu
Food and Machinery
Effect of prepreg solution with different pH values (3.2, 3.6, 4.0, 4.4, 4.8) on the color changes of peach juice was studied. Several color parameters, including lightness (ΔL), redness (Δa), yellowness (Δb), total color difference (ΔE) and chroma (ΔC), were detected when the peach juice was kept in a sealed container at the ambient temperature for different time. Compared to the control samples, the color of peach juice changed slightly after impregnating in citric acid-sodium citrate buffer with pH 4.4 and 4.8 （especially pH 4.8）for 30 min. After impregnating in pH 4.8 buffer solution，the ΔL value decreased from -3.16 to …
Quick Discrimination Of Storage Periods For Muscat Grape Based On Electronic Nose,
2015
College of Biotechnology and Food Science, Tianjin University of Commerce Tianjin, Tianjin 300134, China; Key Laboratory of Food Biotechnology, Tianjin 300134, China
Quick Discrimination Of Storage Periods For Muscat Grape Based On Electronic Nose, Chen Chen, Lu Xiaoxiang, Zhang Peng, Chen Shaohui, Li Jiangkuo
Food and Machinery
The aim was to establish a rapid discrimination method of Muscat grape during storage based on the electronic nose technology. Samples of different storage time stored in 10, 0 ℃ were detected using PEN3 electronic nose system, operating loadings contribution rate analysis of sensors, principal component analysis, linear discriminant analysis to distinguish the storage period, establishing of the discriminant model, and then compared the prediction power of Mahalanobis distance, Euclidean distance, correlation, discriminant function analysis method by unknown samples. At the same time, the rate of good fruit, soluble solids content, total acid content, VC content, hardness index were …
Effects Of 3 Food Additives On Anti-Aging In Wet-Fresh Noodles,
2015
Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province, Changsha, Hunan 410004, China; Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004,
Effects Of 3 Food Additives On Anti-Aging In Wet-Fresh Noodles, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang
Food and Machinery
The fresh-wet noodle was easily aging during the shelf period for the high moisture content. In order to decrease the process of aging, 3 kinds of additives, for guar gum, Sodium stearyl lactate(SSL) and Soluble soybean-polysaccharide (SSPS), were studied, and the texture and sensory evaluation were analyzed. Result: Taking the hardness of fresh-wet noodle as the aging index, with the addition quantities of additives, ratio of additive to flour, guar gum of 0.2%, SSPS of 0.1%, SSL of 0.2%, the hardness of fresh wet noodle is the lowest; The indexes, such as hardness, viscosity, and chewiness, which analyzed by the …
Studies On Extraction And Molecular Properties Of Gualou Seed (Semen Trichosanthis) Protein Prepared From By-Products,
2015
Department of Food and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Studies On Extraction And Molecular Properties Of Gualou Seed (Semen Trichosanthis) Protein Prepared From By-Products, Li Xianghong, Li Min, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui
Food and Machinery
In present study, Gualou seed proteins were extracted from its by-products, and the molecular properties of the proteins were also observed. The results showed that the Gualou seed proteins mainly consisted of salt-soluble protein (55.3% of extracting yield) and alkali-soluble protein (15.8% of extracting yield), and the alkali-soluble protein may be linked with pigments because the protein solution appeared to be dark brown. Sodium dodecyl sulfonate-polyacrylamide gelelectrophoresis analysis was used to test the subunit molecular weight distribution and the result revealed that subunits of salt-soluble and alkali-soluble proteins mainly distributed from 10 to 32 kDa. The molecular weight distribution of …
Effect Of Peel Reutilization On Quality Of Essential Oil From Orange (Citrus Sinensis Var. Valencia) Peel After Rubbing Peel,
2015
Hunan Agricultural Product Processing Institute, Changsha, Hunan 410128, China
Effect Of Peel Reutilization On Quality Of Essential Oil From Orange (Citrus Sinensis Var. Valencia) Peel After Rubbing Peel, Liang Zengenni, Fu Fuhua, Shang Xuebo, He Shuang, Shan Yang
Food and Machinery
To study on utilization of residual orange peel in industrial production and increase of essential oil yield from orange peel, essential oil from yellow juice and residual orange peel were extracted inCitrus sinensis var. Valencia using steam distillation after grinding peel. Then the yield of essential oil extracted from yellow juice and residual orange peel was measured and their compounds were compared, andessential oilextracted from tangerine peel and tangerine endocarp were used as control. The results shows that the essential oil yield from orange peel can be increased (11.55%) by recycling residual orange peel, and the compounds of essential oil …
Inhibiting Effect Of Stachyose From Stachys Floridana Schuttl.Ex Benth On Proliferation Of Caco-2 Cell Line And Its Potential Mechanism,
2015
Affiliated Hospital of Jiangnan University, Wuxi, Jiangsu 214062, China
Inhibiting Effect Of Stachyose From Stachys Floridana Schuttl.Ex Benth On Proliferation Of Caco-2 Cell Line And Its Potential Mechanism, Zhong Xianfeng, Huang Guidong, Zhang Jiru, Zhang Yong, Hua Dong
Food and Machinery
The inhibiting effect of stachyose from Stachys floridana Schuttl.ex Benth on the proliferation of Caco-2 cell line and its potential mechanism were investigated.Caco-2 cells were incubated in serum-free media, the inhibiting effect of stachyose on Caco-2 cell proliferation were analyzed by MTT assay and the apoptosis of Caco-2 cells were determined by flow cytometry, then cell damage degree was studied by the detection of LDH release rate. The results showed that stachyose inhibited the proliferation of Caco-2 cell lines in a dose- and time- dependent manner. After pretreatment with different concentrations of stachyose (0.5, 1, 2, 4 mmol/L), cell apoptosis …
