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 …
Effects Of Breaking Cell Wall On Rape Bee Pollen Treated With Pectinase Using Multi-Index Evaluation,
2015
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China; Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; National Research Centre for Bee Product Processing, Beijin
Effects Of Breaking Cell Wall On Rape Bee Pollen Treated With Pectinase Using Multi-Index Evaluation, Wang Kai, Ren Xiangnan, Dong Jie, Zhang Gensheng
Food and Machinery
To improve wall-broken effects of bee pollen, rape bee pollen was selected as material and treated with pectinase in different pH and temperature. The effects of pectinase on rape bee pollen were evaluated by protein dispersion index, soluble sugar content, microscopic analysis and particle size distribution. The results demonstrated that pectinase hydrolysis could disintegrate the intine at the germinal apertures, the optimal conditions were pH 3.5 and temperature 50 ℃. Under optimal conditions, protein dispersion index was 0.684 6, and soluble sugar content was 24.86%. By microscopic analysis, some germinal apertures seemed apart and some little particles emerged. According to …
Effects Of Drying Methods On Antioxidant Activities And Reducing Capacity Of Polysaccharides Extracted From Onchidium Struma,
2015
Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai 201306, China
Effects Of Drying Methods On Antioxidant Activities And Reducing Capacity Of Polysaccharides Extracted From Onchidium Struma, Cheng Zhiqing, Shen Heding, Yao Lixiang, Diao Ya
Food and Machinery
The polysaccharide of Onchidium struma was extracted by using traditional hot water extraction and alcohol precipitation method，the influence of vacuum freeze drying and oven drying on the antioxidant activity of polysaccharides was investigated. The antioxidant activities of the polysaccharide was evaluated by scavenging DPPH free radical, hydroxyl free radical, surperoxide anion radical and sodium nitrite, and the total reducing capacity of polysaccharide was studied by spectrophotometric method. The results showed that the scavenging effect of freeze dried polysaccharide was stronger than the oven dried polysaccharide,the IC50 for scavenging activities against DPPH free radical, hydroxyl and sodium nitrite were 4.14, …
Antioxidant Activity Of Capsaicin In Vitro,
2015
National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha, Hunan 410128, China
Antioxidant Activity Of Capsaicin In Vitro, Liu An, Wang Zhen, Liu Linfeng, Xiang Yi, Xiao Wenjun
Food and Machinery
The antioxidant activity of capsaicin was evaluated through building antioxidant experiment model in vitro, taking capsaicin monomer as standard sample, and Vc as the contrast. By analyzing the reducing power of capsaicin and scavenging experiments on the DPPH radical, superoxide anion radical (O-2·), nitroso and hydroxyl radical (·OH), discussed capsaicin the antioxidant properties. The results showed that: reducing power of capsaicin increased with mass concentration increasing, and the DPPH radical, nitroso and clearance rate of ·OH with mass concentration increasing, and the scavenging effect and Vc basically similar, but with lower clearance to O-2·; the clearance of capsaicin to DPPH·, …
Ultrasonic-Assisted Two-Phase Aqueous Extraction And Antioxidant Activity Of Polyphenols From The Seed Of Synespalum Dulcificum,
2015
College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan 571127, China
Ultrasonic-Assisted Two-Phase Aqueous Extraction And Antioxidant Activity Of Polyphenols From The Seed Of Synespalum Dulcificum, Ma Yidan, Liu Hong, Liao Xiaowei, Yan Ruixin, Qi Jinling
Food and Machinery
The seed of Synespalum dulcificum was untrasonified in the acetone-(NH4)2SO4 aqueous two-phase syetem to extract total polyphenils and different conditions for extraction of polyphenols antioxidant activity was investigated. Acetone was chosen as the best extraction solvent for this research. The acetone concentration, amount of the (NH4)2SO4, the ultrasonic time，extraction temperature, ratio of water to solid were discussed by the single factor experiment. The optimal extraction conditions were found to be: the concentration of acetone solution 50%, ultrasonic time 100 min and extraction temperature 60 ℃，ratio of water to solid …
Study On Optimal Conditions For Extracting Alkaloids From Areca Catechu Based On Multistage Cross Flow Extraction,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Study On Optimal Conditions For Extracting Alkaloids From Areca Catechu Based On Multistage Cross Flow Extraction, Gao Xiaoting, Yang Dawei, Jiang Chenfeng
Food and Machinery
In order to optimize the extraction process of alkaloids from areca catechu, the alkaloids was extracted by varied extraction solvent systems from areca catechu shell and the optimal extraction solvent was explored. According to the theoretical formula of multistage cross flow extraction, solid to liquid ratio and extractive grades was designed. Based on the results of single-factor test, the effect of extraction temperature, extraction time, pH value on extraction rate were conducted by orthogonal test of interaction. The result showed that the extraction rate of alkaloids was 7.241 7 mg/g under the optimal conditions: taking water as the solvent, solid …
Study On Process Conditions Of Superfine Grinding Modifying Insoluble Dietary Fiber From Potato Pulp,
2015
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Study On Process Conditions Of Superfine Grinding Modifying Insoluble Dietary Fiber From Potato Pulp, Zhang Gensheng, Ge Yingliang, Nie Zhiqiang, Yue Xiaoxia, Han Bing, Cheng Jianbo
Food and Machinery
Insoluble dietary fiber of potato slag was chosen to modify with superfine grinding using colloid mill. Inter-tooth space,of colloid mill, material-to-liquid ratio, treatment time are optimized by single-factor and orthogonal designed experiment and are defined with solubility process. Results shown optimum modified conditions of colloid mill: inter-tooth space 8.00 μm, 3 000 r/min for 5 min, material-to-liquid ratio 1∶60. Under these conditions, the solubility is 18.33%.
Study On Combined Drying Technology Of Lotus Root Chips,
2015
(The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China
Study On Combined Drying Technology Of Lotus Root Chips, Xing Fang, Wang Jianhui, He Xinyi, Wu Haiqing, Wu Jiali, Liu Pei
Food and Machinery
To obtain the the processing technology of lotus root chips, taken lotus root as raw materials, the effects offreeze drying time, hot-air drying temperature and hot-air drying time on quality of lotus chips by combination of freeze drying and hot-air drying were explored. Experiment results indicated the optimized technological parameters of combined freeze dring and hot-air drying were freeze drying 4h, then hot-air drying at 50 ℃ for 2 h. At those conditions, the color value L*, a*, b* and hardness value of lotus root slices were 77.65, 0.96, 9.03 and 385.3 g, respectively. The results showed that combined drying …
Influence Of Modified Attapulgite On Non-Biological Stability Of Beer,
2015
Jiangsu Food and Pharmaceutical Science College, Huai’an, Jiangsu 223003, China
Influence Of Modified Attapulgite On Non-Biological Stability Of Beer, Shi Jinglue
Food and Machinery
Report a study on the modification conditions of attapulgite towards improving its adsorption affinity and specificity of the chill haze protein in beer. Quantity of attapulgite added and adsorption time used were optimized using univariate and multivariate analysis with orthogonal parameter sets. Experiments conducted were focusing on the non-biological stability, foam stability and filtration performance of beer. Adsorption specificity test of the modified attapulgite with the chill haze protein in beer was also presented. An optimal condition for the modification was concluded that the attapulgite be heated at 303 ℃ for 2.54 h. With a quantity of 0.87 g/L added …
Brewing Process Optimization Of Gordon Euryale Seed Wine,
2015
College of Chemistry and Chemical Engineering, Zhaoqing University, Zhaoqing, Guangdong 526061, China
Brewing Process Optimization Of Gordon Euryale Seed Wine, Li Yan, Lin Meiying, Li Yunsong
Food and Machinery
The gordon euryale seed starch was hydrolyzed by α-amylase and glucoamylase to prepare starch syrup, and then the saccharomyces cerevisiae was added to prepare the health wine. The technology parameters were optimized by single factor and orthogonal experiments. And the optimal fermentation conditions were gotten. With the ratio of mass to water of 1︰10, the optimum liquefaction conditions were: addition of α-amylase of 0.4%, liquefaction temperature 70 ℃, and liquefaction time 60 min. The optimum saccharifying conditions were: addition of glucoamylase 0.5%, saccharifying temperature 60 ℃,and saccharifying time of 1 h. Under the saccharifying conditions, the sugar content of the …
Optimization On Processing Of Trachinotus Ovatus Surimi Gel By Response Surface Methodology,
2015
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, Guangdong 524088, China; Department of Experimental Teaching, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Optimization On Processing Of Trachinotus Ovatus Surimi Gel By Response Surface Methodology, Huang He, Wang Na, Chen Liang, Wu Wenlong
Food and Machinery
With Trachinotus ovatus surimi gel as the research object, using the fractional factorial experiment screened out five factors from the seven factors, such as rinsing time, rinsing times, mincing time and twice heating time, which had a great effect on the surimi gel strength and whiteness. And then through the steepest uphill test to approach the maximum response area of the 5 factors, the final optimized by central composite design response surface methodology, the optimal results showed that: the rinsing time was 3 min, rinsing 5 times, mincing time was 21 min, the first heating time was 10 min, second …
Application Of Extrusion Technology For Preparing Defatted Black Soybean Meal Reconstituted Powder,
2015
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China
Application Of Extrusion Technology For Preparing Defatted Black Soybean Meal Reconstituted Powder, Zhang Lin, Li Jianke, Ren Caixia, Sun Xuesi, Qin Lingxiang
Food and Machinery
The extruding and expanding experiment was studied with the black soybean meal as material, mixing corn starch by twin-screw extruder to make reconstituted powder, The best expanded technical parameters were determined, and studied the formula, the extrusion ratio, the reconstituability, the viscosity, the color of this powder flour. The optimal formula of the powder was as follows: black soybean meal 30%, corn starch 45%, sugar 15%, maltodextrin 10%, creamer 6%.
Preparation Of Rapidly Dissolving Tablets Of American Ginseng,
2015
College of Chemistry and Bioengineering, Yichun University, Yichun, Jiangxi 336000, China
Preparation Of Rapidly Dissolving Tablets Of American Ginseng, Chen Sanbao
Food and Machinery
Using American ginseng extract as the raw materials，formulation and preparation process of American ginseng extract rapidly dissolving tablets were studied through the single factor experiment and orthogonal experiment which evaluated by disintegration time, taste. And research results showed the optimized formulation were as follows: 20% American ginseng extract powder, 12% CMS-Na, 20% MCC, 8% L-HPC, 0.4% menthol, 1.0％ sucralose, 0.2% citric acid. mannite as diluent. The orally disintegrating tablets could be obtained, with good taste, take convenience.
Review And Perfection Of Criminal Law System In Food Safety Crime,
2015
Hunan Industry Polytechnic, Changsha, Hunan 410208, China
Review And Perfection Of Criminal Law System In Food Safety Crime, Tan Yaying
Food and Machinery
Food safety crime has caused a serious threat to people's life and health, so it must be in the criminal law. However, through the criminal law regulation of food safety crime, some important links of food safety, the crime of holding type were found, which was not included in the criminal law, some key concepts lack of clear definition, and the fine penalty lack of clear sentencing standards. It is necessary to take food logistics and agricultural products into the criminal legislation, to clear the sentencing standards of the fine penalty, to bring the crime of possession into the relevant …
