Design And Research Of Fruit Detection And Grading Machine By Clamping Fruit Stems,
2015
Mechanical and Electrical Engineering College, Shihezi University, Shihezi, Xinjiang 832000, China; The Key Laboratory of Xinjiang Production and Construction Group, Shihezi University, Shihezi, Xinjiang 833200, China
Design And Research Of Fruit Detection And Grading Machine By Clamping Fruit Stems, Wang Yunxiang, Ma Benxue, Jia Yanting, Yang Jie
Food and Machinery
No abstract provided.
Design Of Starter-Making Process Control System Using Bidirectional Variable Frequency Vibration Pressing,
2015
Mechanical and Electronic Engineering Department, Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223005, China
Design Of Starter-Making Process Control System Using Bidirectional Variable Frequency Vibration Pressing, Li Hong, Wang Wenle, Hua Yong
Food and Machinery
Based on the condition of lower mud extracting ability of starter making, developed a starter making method of rotary bidirectional variable frequency vibration pressing which is designed on Programmable Logic Controller(PLC), and the hardware and software design of PLC field controlling as well as host control system was achieved. The results showed that starter produced by this method had the advantage of density uniformity, good porosity, modest hardness, easy demoulding, smooth surface, exterior condition and full degree surface, and it also has an ideal effect on mud extracting.
Reseach On Quality Changes During Fruit Development Of Chayote,
2015
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Reseach On Quality Changes During Fruit Development Of Chayote, Li Yu, Qin Wen, Du Xiaoqin, Liu Ji
Food and Machinery
The changes of growth phase and quality indicators during different growth stages of chayote were measured and analyzed. The results indicated that the growth curve of chayote showed single sigmoid pattern and the trends of quality indicators were different with fruit development dynamics. Respiration rate decreased rapidly with fruit development and respiration peak appeared at maturity; the contents of Vc, chlorophyll and hydrolysis amino acids were higher during the young fruit development, then decreased to a low level; while cellulose content and hardness showed the opposite trends. The fruit had fully grown with higher content of amino acids, lower respiratory …
Research Progress In Starch Modification By Heat Moisture Treatment,
2015
Orient Science and Technology College of Hunan Agricultural University, Changsha, Hunan 410128, China; Food Science and Technology College of Hunan Agricultural University, Changsha, Hunan 410128, China
Research Progress In Starch Modification By Heat Moisture Treatment, Liao Luyan, Wu Weiguo
Food and Machinery
The heat moisture treatment refers to the relative lower humidity and temperature in a certain time, and it is a physical modification method of starch properties change. This method costs lower and avoid the pollution by chemical modification, and achieve the purpose of improving starch specific features, which has been showing a good application prospect in modified starch. This paper introduces the effects on the starch structure and properties by heat moisture treatment in detail, and finally expounds the mechanism of the heat moisture treatment starch and the research progress in food applications.
A Tail Of Two Phages: Genomic And Functional Analysis Of Listeria Monocytogenes Phages Vb_Lmos_188 And Vb_Lmos_293 Reveal The Receptor-Binding Proteins Involved In Host Specificity,
2015
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; Department of Biological Sciences,Cork Institute of Technology
A Tail Of Two Phages: Genomic And Functional Analysis Of Listeria Monocytogenes Phages Vb_Lmos_188 And Vb_Lmos_293 Reveal The Receptor-Binding Proteins Involved In Host Specificity, Aidan Casey, Kieran Jordan, Horst Neve, Aidan Coffey, Olivia Mcauliffe
Department of Biological Sciences Publications
The physical characteristics of bacteriophages establish them as viable candidates for downstream development of pathogen detection assays and biocontrol measures. To utilize phages for such purposes, a detailed knowledge of their host interaction mechanisms is a prerequisite. There is currently a wealth of knowledge available concerning Gram-negative phage-host interaction, but little by comparison for Gram-positive phages and Listeria phages in particular. In this research, the lytic spectrum of two recently isolated Listeria monocytogenes phages (vB_LmoS_188 and vB_LmoS_293) was determined, and the genomic basis for their observed serotype 4b/4e host-specificity was investigated using comparative genomics. The late tail genes of these …
Preparation Of Immobilized Lipoxygenase Onto Magnetic Fe3O4 Nanometer Particles,
2015
College of Biological Engineering, Xihua University, Chengdu, Sichuan 610039, China
Preparation Of Immobilized Lipoxygenase Onto Magnetic Fe3O4 Nanometer Particles, Ding Wenwu, Cao Ruyi, Sun Mingzhen, Xia Yunkong
Food and Machinery
Lipoxygenase which is a kind of peroxidase could be used in many facets of industry. The stability and using times of the enzyme would be increased after the enzyme was immobilized by appropriate methods and materials. In this study, nanometer Fe3O4 was prepared by hydrothermal method and modified with SiO2 and KH550 to obtained composite carriers. Lipoxygenase was immobilized on the composite carriers by glutaraldehyde. The influence factors on enzyme activity for free and immobilized enzyme were studied. The TEM results showed that the black nanoparticles were rod shaped. The mass of enzyme immobilized on the …
Component Analysis Of Rhizomes Of Chinese Atractylodes Medicinal Plants,
2015
College of Biological and Pharmaceutical Engineering, West Anhui University, Lu’an, Anhui 237012, China
Component Analysis Of Rhizomes Of Chinese Atractylodes Medicinal Plants, Han Bangxing, Peng Huasheng, Zhang Ling
Food and Machinery
To explore the relationship between the essential oils from the rhizomes of Chinese Atractylodes medicinal plants in Dabie Mountains and its eastern hilly regions and the medicinal products. The medicinal plants of Atractylodes regions were investigated successively, GC—MS analysis was performed for 14 samples of different areas, and cluster analysis and principal component analysis were carried out by SPSS. Result: The colour of the essential oils of A. macrocephala, its transition types and A. chinensis was lighter, while of A. lancea in low altitude areas it was deeper.Clustering results showed that three categorizations were clustered. A. macrocephala was in a …
Analysis Of Chemical And Volatile Components Of Cyclocarya Paliurus Tea,
2015
College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
Analysis Of Chemical And Volatile Components Of Cyclocarya Paliurus Tea, Li Tingting, Shi Yerong, Wu Caie, Fangshengzuo, Pan Haixia, Zhu Zhenji
Food and Machinery
To evaluate the quality of Cyclocarya paliurus (Batal) Ijinskaja tea, main chemical compounds, agricultural chemicals residues, and aroma compounds of Cyclocarya paliurus tea were analyzed. The aroma compounds of Cyclocarya paliurus tea were extracted by headspace solid-phase microextraction (HS—SPME), and analyzed by gas chromatography-mass spectrometry (GC—MS). The results showed that the contents of total flavonoids, polysaccharide, triterpene saponinsin of Cyclocarya paliurus tea were 0.73%, 2.53% and 0.88%, respectively. As for pesticide residues in Cyclocarya paliurus tea, 23 kinds of pesticide residues are below the limit of detection. The content of lead, arsenic, and mercury in Cyclocarya paliurus tea were 2.27, …
Study On Moisture Adsorption Mechanism By Lf—Nmr And Esem,
2015
The State Key labtory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Moisture Adsorption Mechanism By Lf—Nmr And Esem, Han Dan, Tian Zhaofu, Wang Hongsheng, Zhang Xiaoming
Food and Machinery
Tobacco is hygroscopic products, and the moisture content has a significant impact on its quality. The relaxation time of different cigarette samples were measured by low-field NMR techniques to study the moisture adsorption mechanism and the microstructure difference between different tobacco samples which in different water content and were observed by ESEM. T21 values are the most sensitive indicators reflected the bonding strength of water. The dominated way of tobacco absorption is through the capillary sorption while after adding a polar group such as a hydroxyl the absorption mechanism steering chemisorptions. Spongy tissue and palisade tissue is an important organizational …
Performance Evaluation And Application Of Novel Two-Way Water-Blocking Additive In Tobacco,
2015
The State Key labtory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Performance Evaluation And Application Of Novel Two-Way Water-Blocking Additive In Tobacco, Zhang Xuqian, Tian Zhaofu, Wang Hongsheng, Zhang Xiaoming
Food and Machinery
The water content of mainstream smoke components is closely associated with the sensory comfort of smoking, and it was also susceptible to the environment. In order to improve the stability of the water content in cigarette tobacco, the effective two-way water-blocking additive was developed of aliphatic hydrocarbons and compound sugars, the synergy of both additives made the water content of tobacco under a good control. The function of the additive was proved by testing in the simulation environment (RH=32% and RH=84%) in 35 ℃. Finally, proved that when added 1.0% aliphatic hydrocarbon (GY) and 0.1% polysaccharose (B), a good two-way …
Effect Of Ozone Treatment On Quality Of Steamed Breads,
2015
Department of Health and Safety, Shanghai Trade Union Polytechnic College, Shanghai 201415, China
Effect Of Ozone Treatment On Quality Of Steamed Breads, Li Bo, Gao Xin
Food and Machinery
The wheat was treated by ozone fumigation method at concentration of 5 mg/L for 0, 0.5, 1.0, 1.5 and 2.0 h, respectively. Then the wheat flour was used to make steamed bread. The ozone treatment effect on steamed bread quality was evaluated by the specific volume, texture profile analysis, and sensory evaluation. The aspect ratio increased with the increased ozone treatment time, however, the specific volume increased first and then decreased. For the texture profile analysis, 1.0 h ozone treatment could reduce the α-amylase activity and increase the gluten content, which increased the hardness and elasticity of the steamed bread. …
Purification And Identification Of Endogenous Allergy Protein Ara H 2 In Peanut,
2015
School of Life Science, Shanghai University, Shanghai 200444, China
Purification And Identification Of Endogenous Allergy Protein Ara H 2 In Peanut, Zhu Qingqing, Zhang Wenju, Cai Qin, Chen Qin
Food and Machinery
Ara h 2 is one of the major allergen in peanut. Raw peanut was subjected to a series of sequential treatments, such as protein extraction, DEAE-Sepharose Fast Flow anion-exchange chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS—PAGE) recovery. The purified protein was identified by matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI—TOF/MS). The results showed that the highly purified protein could be obtained by this method and was identified as Ara h 2 by MALDI—TOF/MS. The molecular weights of two constituents were 18.5 kD (Ara h 2.01) and 20.1 kD (Ara h 2.02). Recovery rate of column chromatography …
Effect Of Stabilized Rice Bran Addition On Retrogradation Kinetics Of Restructured Rice,
2015
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Effect Of Stabilized Rice Bran Addition On Retrogradation Kinetics Of Restructured Rice, Wang Peng, Yang Liu, Xiao Zhigang, Xie Tiemin, Li Zhe, Xie Bing
Food and Machinery
The retrogradation and crystallization characteristics of restructured rice were studied by DSC and XRD, and the effect of stabilized rice bran on Avrami equation and retrogradation behavior of restructured rice were analyzed. The results indicated that stabilized rice bran has a significant inhibition on retrogradation of restructured rice. The rate constant k of restructured rice with stabilized rice bran was the lowest in the test samples, and the development of crystal showed instantaneous nucleation; the V-type diffraction pattern and less B-type diffraction pattern were found in the restructured rice with stabilized rice bran after 7 days storage, which indicated that …
Study On Enzymolysis Of Pleurotus Nebrodensis Cooking Juices Based On Principal Component Analysis,
2015
Institute for Farm Products and Nuclear-Agricultural Technology, HAAS, Wuhan, Hubei 430064, China
Study On Enzymolysis Of Pleurotus Nebrodensis Cooking Juices Based On Principal Component Analysis, Wang Xiaoli, Xue Shujing, Zhou Ming, Li Lu, Cheng Wei, Guan Jian, Yang De
Food and Machinery
The effect of six enzymes was studied, as edible fungus hydrolase A01, Edible fungus hydrolase A02, cellulose, neutral protease, papain and flavourzyme on the content of free amino acid, resolvable sugar and L*, a*, b* value in Pleurotus nebrodensis cooking juices. The results indicated that the influence on the content of free amino acid and resolvable sugar was the most significant. The amount of free amino acid was increased by 55.0% after the neutral protease treatment; and the amount of resolvable sugar increased by 41.28% after cellulase treatment. The L* value both increased apparent …
Study On Quantum Dot Immune Chromatography Test Strip For Escherichia Coli O157:H7,
2015
Institute of Product Quality Supervision and Inspection of Hunan Province, Changsha, Hunan 410007, China
Study On Quantum Dot Immune Chromatography Test Strip For Escherichia Coli O157:H7, Yuan Liejiang, Li Mengli, Wang Shuyuan, Yang Mengxin, Li Zhonghai
Food and Machinery
To develop a quantum dotsb(QDs) immune chromatographic strip test for rapid and sensitive detection of Escherichia coli O157:H7. Water soluble QDs was electrostatic coupled with mouse anti- Escherichia coli O157:H7 monoclonal antibody and mouse anti- Escherichia coli O157:H7 and rabbit anti-mouse IgG were marking on the NC membrane as test line and control line, respectively. The rapid detection of immune chromatographic strip test paper was based on double antibody sandwich. With the immune chromatographic strip test, only 5 min was needed for detection. The limit of detection was 1×104 CFU/mL. No cross-reactivity was found with 8 kinds of common …
The Feasibility Of Rapid Determination Of The Cadmium Content In Rice Based On Near Infrared Spectroscopy And Synergy Interval Partial Least Squares,
2015
Longping Branch, Graduated School of Central South University, Changsha, Hunan 410125, China;Hunan Food Test and Analysis Centre, Changsha, Hunan 410125, China
The Feasibility Of Rapid Determination Of The Cadmium Content In Rice Based On Near Infrared Spectroscopy And Synergy Interval Partial Least Squares, Zhu Xiangrong, Li Gaoyang, Su Donglin, Liu Wei, Shan Yang
Food and Machinery
Near infrared spectroscopy (NIRS) combined with synergy interval partial least squares (siPLS) were used to establish the rapid method for the determination of cadmium content in rice. The NIR spectra of 72 rice samples were collected and analyzed. After optimization, an approach (SG smoothing combined with MSC and mean-centering) was adopted as a pre-treatment method for raw spectrum. SiPLS method was used as extraction methods of characteristic variables, and the NIRS quantitative model was built and predicted. The RMSECV and RMSEP of the siPLS model were 0.247 and 0.261, respectively. The Rc and Rp were 0.919 and 0.895, respectively. The …
Risk Assessment On Exposure Of Lead And Cadmium Of Rice In Guangdong Residents From 2012 To 2014,
2015
Reference Laboratory of Heavy Metals of National Food Safety Risk Monitoring, Centre for Disease Control and Prevention of Guangdong Province, Guangzhou,Guangdong 511430, China
Risk Assessment On Exposure Of Lead And Cadmium Of Rice In Guangdong Residents From 2012 To 2014, Cai Wenhua, Hu Shuguang, Xu Xiumin
Food and Machinery
According to monitoring data of rice of Guangdong from 2012 to 2014, assessment on exposure of lead, cadmium in Guangdong residents was made by the method of China Total Diet Study. The contents of lead, cadmium in the rice of Guangdong were measured through the food safety risk monitoring from 2012 to 2014. The margin of exposure (MOE) of lead, estimated monthly intake (EMI) of cadmium were worked out as evaluation criteria. The over limit rate of lead, cadmiumin in Guangdong Province rice were 0.11%, 622% respectively. In addition to parts of cadmium in rice exceed the standard rate is …
Simultaneous Determination Of 16 Kinds Of Phthalate Esters In White Spirit By Gas Chromatography-Mass Spectrometry With Internal Standard,
2015
Guangzhou Institute for Food Control, Guangzhou, Guangdong 510440, China
Simultaneous Determination Of 16 Kinds Of Phthalate Esters In White Spirit By Gas Chromatography-Mass Spectrometry With Internal Standard, Liu Miaofen, Liu Jia, Qiu Peili
Food and Machinery
Introduced a way to measure 16 kinds of phthalate esters from wine by using internal standard on GC—MS. Diethyl terephthalate as the internal standards were added in wine, after reduced the alcohol concentration by adding distilled water. The hexane extraction efficiency of 16 kinds of PAEs was improved significantly. The results revealed that the quantitative detection of the linear was in a range of 0.25～6.00 mg/L, which the correlation coefficient was more than 0.997. Through the measurement of real samples, the method recovery was in 31.2%～109.0%, and the RSD was lower than 10%. To summarize, this approach was easy to …
Determination Of Α-Solanine And Α-Chaconine In Potato By Hplc—Elsd,
2015
College of Horticulture and Landscape, Hunan Agricultural University, Changsha, Hunan 410128, China
Determination Of Α-Solanine And Α-Chaconine In Potato By Hplc—Elsd, Shang Tingting, Kuang Mengting, Hu Xingxi, Xiong Xingyao, Lu Ying
Food and Machinery
A method of reversed-phase high performance liquid chromatography (HPLC) coupled with evaporative light scattering detection (ELSD) was developed for the determination of α-solanine and α-chaconine in potato，and determine the contents in different samples. The results showed α- solanine and α- chaconine can be obtained good separation and high efficiency peaks when took 0.1% trifluoroacetic acid water and acetonitrile as mobile phase with gradient elution, and the drift tube of ELSD detector was 98 ℃, the pressure of nebulizing gas was 6.90 kPa. α-solanine and α-chaconine could be extracted with 100 times the mass 1% formic acid in methanol at 70 …
Effect Of Processing Technology On Composition And Concentration Of Pahs In Camellia Seed Oil,
2015
Quzhou Center of Quality Supervision and Technology Testing, Quzhou, Zhejiang 324000, China
Effect Of Processing Technology On Composition And Concentration Of Pahs In Camellia Seed Oil, Zhu Huaming, Dai Xianjun, Zheng Ruihang
Food and Machinery
The camellia seed oil is a kind of Chinese endemic woody oil, which had the higher nutrition value and better healthy function for the body. The Polycyclic aromatic hydrocarbons (PAHs）could be produced with the oil processing progress and affected the safety of camellia seed oil. In the experiment, the 15 ingredients of PAHs were examined in camellia seed crude oil respectively produced through five processing technologies including the low temperature squeezing, high temperature squeezing, leaching, CO2 supercritical fluid extraction and aqueous enzymatic extraction methods. The oil samples including no PAHs (concentrations<0.1 μg/kg) were respectively treated under different higher temperatures for 50 min. The concentrations of 15 PAHs ingredients were little in camellia seed oil respectively produced through the low temperature squeezing, CO2 supercritical fluid extraction and aqueous enzymatic extraction methods, and partially exceeded Chinese or international oil safety standard for the oil from high temperature squeezing and leaching methods. With the increase in processing temperature, the partial PAHs ingredients would be detected and its concentrations showed an upward trend in the treated oil. The above results indicated there was a correlation between the partial PAHs ingredients, concentrations and processing technology, and high temperature could be the main reason leading to the production of PAHs in the camellia seed oil.
