Preparation Of New Attapulgite Probiotic Emulsion,
2015
School of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huai’an, Jiangsu 223003, China
Preparation Of New Attapulgite Probiotic Emulsion, Zhao Yuping, Wang Weijie, Yang Li
Food and Machinery
Attapulgite clay, soy protein, vegetable oil and Tween 80 were used to prepare Lactobacillus emulsion. By comparing the encapsulation rate, the results of the water-in-oil type were better than those of the oil-in-water type. The best encapsulation rate of the water-in-oil emulsion was 92.31% by the optimal orthogonal experiments. The viable cell was 5.171×1010 CFU/mL, and the emulsification was 2.176. The cells in the emulsion in the artificial simulation gastric juice declined with the time increasing, then constantly released in the artificial simulation intestinal juice, and the cells reached the maximum at the sixth hours, then gradually decay. The …
Identification Of Microorganisms In Traditional Sausage Using Molecular Methods,
2015
School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
Identification Of Microorganisms In Traditional Sausage Using Molecular Methods, Li Bingchao, Hu Weidong, Tang Wencai, Li Xingling, Zhong Qiang, Li Zaixin, Zhang Zhi
Food and Machinery
To explore the mechanism of the microbial flora in fermented sausage, traditional methods of microbiological plate dilution and biochemical detection were performed to isolate and culture yeast, E. coli., lactic acid bacteria and other microorganisms. DNA of these suspected strains were extracted, and 16S rDNA and ITS were amplified using PCR technique, and then the amplification products were sequenced. After the obtained gene sequences were compared with those in GenBank by sequence homology comparison, three high abundance suspected strains were identified as: Debaryomyces, Staphylococcus saprophyticus strain YSY1-6 and Lactobacillus delbrueckii subsp respectively.
Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion,
2015
College of Agricultural, Ningxia University, Yinchuan, Ningxia 750021, China
Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion, Zhang Ting, Yang Bo, Luo Ruiming, Wang Wanyin
Food and Machinery
With dandelion as raw materials, the bacteria were isolated and identified , and the total acid, pH and salinity were also identified from the naturally fermented product. Free amino acids were analyzed by amino acid analyzer and were classified in accordance with the taste intensity. The results showed that Lactobacillus planetarium was dominant and the content of bitter amino acids (Leu, Val, Arg, Ile, Trp, Met) was higher than the others in the early fermentation process. Lactobacillus planetarium and Lactobacillus brevis took an active part in the main fermentation stage. Meanwhile, the content of sweet amino acids (Ser, Thr, Gly, …
Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity,
2015
State Key Laboratory of Food Science and Technology, Jiangnan Univrsity, Wuxi, Jiangsu 214122, China
Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity, Deng Chenchen, Chen Jie, He Zhiyong, Qin Fang, Zeng Maomao
Food and Machinery
Effects were studied, of which Na2SO3 as reducing agent or surfactant including Tween 80 and soybean lecithin, on soy protein hydrolysis process, product yield and foaming capacity by papain hydrolysi. The results showed that adding suitable amount of Na2SO3 and soybean lecithin not only can improve the hydrolysis process significantly, but also can improve the yield of soluble hydrolysate, and the product has high foaming capacity and foam stability. Amino acid analysis showed that the content of hydrophobic amino acid in precipitation was higher that in supernatant. It means that aggregation and precipitation of hydrolysis processes have close relation to …
Analysis Of Volatile Components In Green Tea Grown In Wuxi Using Headspace Solid-Phase Micro-Extraction And Gc—Ms,
2015
The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
Analysis Of Volatile Components In Green Tea Grown In Wuxi Using Headspace Solid-Phase Micro-Extraction And Gc—Ms, Li Ming, Zeng Qian, Sun Peidong, Cao Guangqun
Food and Machinery
The volatile components in two typical cultivars of green tea grown in Wuxi, Baikhovi tea and Taihu tea, were extracted by headspace solid-phase micro-extraction (HS—SPME) and analyzed by GC—MS respectively. The results showed that there were 74 and 56 volatile components in the two cultivars, representing 98.59% and 98.51% of the total peak area. Alcohols, aldehydes, alkanes, esters, carboxylic acids and ketones were the major constituents, but their relative contents in the two cultivars were different. The contents of aldehydes, ketones and carboxylic acids in Baikhovi tea were higher but the contents of alcohols, esters and alkanes were lower than …
Comparison Of Determination Method For Histamine Content In Fermented Meat Products,
2015
Meat-processing Key Laboratory of Sichuan, Faculty of Biotechnology Industry, Chengdu University, Chengdu, Sichuan 610106, China
Comparison Of Determination Method For Histamine Content In Fermented Meat Products, Wang Xinhui, Bai Ting, Li Junxia, Luo Jing
Food and Machinery
In order to build a suitable method for determination of histamine content in fermented meat products, liquid chromatography (HPLC) method, the national standard method and the improved national standard method were used to determine histamine content in fermented meat products. It was shown that the standard curve of the three methods showed a good linear relationship. HPLC method presented the highest precision with a good relative standard deviation (RSD < 1%), while the national standard method exhibited the worst precision and the relative standard deviation was close to 5%. The range of recovery rate of both HPLC method and the improved national standard method were higher than 90% and were better than that of the national standard method. The results revealed that HPLC method and the improved national standard method could meet the determination of histamine content in fermented meat products experimental requirements.
On-Line Detection Research Of Apple’S Soluble Solids Content Of Diffuse Transmission Technology Based On Near Infrared Spectroscopy,
2015
School of Mechanical and Power Engineering, North University of China, Taiyuan, Shanxi 030051, China
On-Line Detection Research Of Apple’S Soluble Solids Content Of Diffuse Transmission Technology Based On Near Infrared Spectroscopy, Lu Huishan, Chen Pengqiang, Yan Hongwei, Gao Qiang, Wang Fujie
Food and Machinery
To study on internal quality of the fruit, in order to improve the detection speed and robustness, near infrared spectral diffuse transmission is applied to on-line detection research, using partial least squares regression (PLSR) algorithm combined with different pre-processing methods to establish the quantitative models of soluble solids content (SSC) of internal quality of the apple. The results of final model were achieved as follow: the model was stability which was used by first derivative combined with multiplicative signal correction (MSC), rootmean square errors of calibration and rootmean square errors of prediction are 0.17 and 0.39, respectively, the correlation coefficient …
Determination Of Nitrite In Food Using Pt—Fe(Iii)/Mwcnts Modified Electrodes By Voltammetry Measurement,
2015
Department of Environmental and Chemical Engineering, Tangshan College, Tangshan, Hebei 063000, China
Determination Of Nitrite In Food Using Pt—Fe(Iii)/Mwcnts Modified Electrodes By Voltammetry Measurement, Hao Yucui
Food and Machinery
The platinum particles-Fe(III) and multi-walled carbon nanotubes (MWCNTs) modified glassy carbon electrodes(Pt—Fe(Ⅲ)/MWCNTs/GCE) were prepared by drop coating and electrochemical deposition. The electrocatalytic property of Pt—Fe(Ⅲ)/MWCNTs/GCE on NO2- were studied, the experimental conditions were optimized and a differential pulse voltammetric method for determining NO2- was established．The oxidation peak current of NO2- is proportional to the concentration of NO2- over the range of 3.0×10-7～2.0×10-3 mol/L with the detection limit of 1.0×10-7 mol/L (r = 0.999 3). The method was applied to the determination of NO2- in food, and …
Determination Of Amylose And Amylopectin In Mung Bean By Dual-Wavelength Spectrophotometry,
2015
School of Food Science, Guangdong Pharmaceutical University, Zhongshan, Guangdong 528458, China
Determination Of Amylose And Amylopectin In Mung Bean By Dual-Wavelength Spectrophotometry, Huang Jianrong, Wang Zhijiang, Li Lichang, Oul I, Xu Jinrui
Food and Machinery
A method for the determination of amylose and amylopectin content in mung bean was established based on dual-wavelength spectrophotometry. The factors influencing the photometric absorption were also investigated. The precision of the method and the recovery of standard addition were investigated as well. The determination and reference wavelength of amylose were 610 nm and 498 nm, respectively, and that of amylopectin were 553 nm and 709 nm, respectively. The precision of the method was appropriate. The average recovery of amylose and amylopectin were 94.10% and 90.94%, respectively. The regression equation was established to calculate the amylose and amylopectin content in …
Uncertainty Evaluation On Determination Of P-Hydroxy Benzoic Acid Ethyl Ester In Edible Betel Nut By Gas Chromatography Mass Spectrometry,
2015
Xiangtan Institute for Food and Drug Control, Xiangtan, Hunan 411100, China
Uncertainty Evaluation On Determination Of P-Hydroxy Benzoic Acid Ethyl Ester In Edible Betel Nut By Gas Chromatography Mass Spectrometry, Chen Xingying
Food and Machinery
To analyze the uncertainty evaluation of measurement results for p-hydroxy benzoic acid ethyl ester in edible betel nut by Gas chromatography mass spectrometry, the various factors were found, which affected uncertainty according to JJF 1059.1-2012 Evaluation and Expression Uncertainty in Measurement, and evaluated the synthetic uncertainty and expanded it, gave the uncertainty range of the measured value. It was provided support for methods discussing and evaluation on test reports. It is showed that three kind of factorshave significant contribution to the uncertainty synthesis, such as recovery factor, gas chromatography mass spectrometry and measurement repeatability.
Detection And Classification Of Chinese Rice Wine With Different Wine Age By Znose,
2015
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Detection And Classification Of Chinese Rice Wine With Different Wine Age By Znose, Zhang Zhen, Li Zhenfeng, Song Feihu, Li Jing, Xu Wanxiu
Food and Machinery
Wine age is one of the main indicators of Chinese rice wine in quality. There are many limits in time and place about chromatograph and spectrograph. Surface Acoustic Wave zNose can distinguish Chinese rice wine of different wine age real time, on-the-spot and on-line monitoring. GuYueLongShan Chinese rice wines which belong to different category were sampled. Data were analyzed by principal component analysis and discriminant function analysis, where 100% classification was achieved. The correlation coefficient of characteristic peak aera and regression equation were better, which were 0.990 2, 0.994 3, 0.987 6 respectively. The linear regression model could also distinguish …
Analysis And Evaluation On Heavy Metal Content Of Root Vegetables In Three Gorges Reservoir,
2015
School of Life Science and Engineering, Chongqing Three Gorges University, Chongqing 404000, China
Analysis And Evaluation On Heavy Metal Content Of Root Vegetables In Three Gorges Reservoir, Qin Longbing, Li Zuxiang, Yang Yurong, Xiang Yanjun, Gou Tianpeng, Tang Huali
Food and Machinery
In order to evaluate the heavy metal contamination and the safe levels of vegetables, Six root vegetables in hinterland of reservoir area were detected by microwave digestion-flame atomic absorption spectrophotometer, the pollution of Pb, Cd, As, Sn, Cu and Cr in vegetables was evaluated by single pollution index and comprehensive pollution index. The result showed that the content of As, Sn and Cr in root vegetables on selling exceeded the standard, and were over the standard 27.08%, 12.50% and 8.33%, respectively. Single pollution index showed that as in carrot, Cr in carrot and radish were in the warning level, still …
Flow Characteristics Analysis And Fluid Distribution Simulation For Ion Exchange Column Using Cfd Method,
2015
Institute of Mechanical & Electrical Technology, Taizhou Vocational & Technical College, Taizhou, Zhejiang 318000, China
Flow Characteristics Analysis And Fluid Distribution Simulation For Ion Exchange Column Using Cfd Method, Lin Haibo, Pan Wangui, Wang Weiping, Ding Li, Yang Jian
Food and Machinery
Based on the numerical simulation method on computational fluid dynamics (Computational fluid dynamics, CFD), and using anion exchange resin (717) as internal chromatography media, the fluid distribution and flow resistance characteristics in ion exchange column were studied respectively. For the convenience of simulation, water was selected as feed liquid, at the flow rate of 3 m3/h, appeared laminar flow state in the exchange column. On the assumption that the fluid uniform premise, the flow resistance characteristics for the column ion exchange resin filler was simulated by the two-dimensional porous media model, and the effects of the exchange column of fluid …
Research And Simulation On Drive System Of Cam Indexers Revolving Distiller’S Yeast Press Machine,
2015
Institute of Mechanical Engineering, Taiyuan University of Technology, Taiyuan, Shanxi 030024, China; Shanxi Province Research Center for Mine Fluid Control, Taiyuan, Shanxi 030024, China
Research And Simulation On Drive System Of Cam Indexers Revolving Distiller’S Yeast Press Machine, Wei Jin, Qin Yu, Shao Liangfeng
Food and Machinery
Used the globoid indexing cam replace hydraulic motor and disc spring to control machine turntable. Determined the parameters of two levels of driving gear, and figured out resisting moment computation formula. Used Pro/E to build models and assemble, added the corresponding constraints during in Adams importing, then made a kinematics simulation. The results showed that turntable, under the globoid indexing cam controlled, can make the transmission and position integration, and the positioning error under the bounds of allowed. This paper demonstrates the feasibility of using globoid indexing cam to replace hydraulic motor control turntable, provide theoretical basis for the improvement …
Simulation And Optimization On Coaxial Treatment Chamber For Pulsed Electric Field,
2015
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangnan 214122, China
Simulation And Optimization On Coaxial Treatment Chamber For Pulsed Electric Field, Yao Wenlong, Ping Xueliang, Hu Dahua, Jiang Yi
Food and Machinery
PEF sterilization technology is a novel non-thermal sterilization technique, the processing chamber is applied directly, for loading the material to be processed in a processing chamber and pulsed electric field. A paper designed pilot scale electrode spacing is adjustable, replaceable processing chamber cavity coaxially novel process chamber, the system established by pulsed electric fields coupled three COMSOL software mathematical model of the electric field intensity of the processing chamber, the material flow characteristics and temperature distribution, provide the basis for structural optimization coaxial treatment chamber. Simulation results show that non-uniform electric field strength at the edge of the inner circle …
Cfd Simulation Of Airflow Distribution With Different Inlets In Evaporative Condenser,
2015
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Cfd Simulation Of Airflow Distribution With Different Inlets In Evaporative Condenser, Zhu Jinlin, Xie Jing, Wang Jinfeng, Du Zizheng, Zhou Hongjian
Food and Machinery
The variation of the internal temperature field and airflow field in the evaporative condenser was discussed when it was worked under an unsteady state numerical simulation by using CFD software. The performance of internal temperature field and airflow field was analyzed when the condenser worked within 5 s with different air inlet direction (single inlet, double inlets, and three inlets). The simulation results showed that when the condenser worked with single inlet, the cold airflow was easily infiltrated the bottom of the condenser horizontally, then rose and got heat exchange with coils under the effect of density difference. The condenser …
Ansys-Based Vibration Characteristic Analysis On Rotor System Of Film Dryer,
2015
College of Mechanical and Power Engineering, Nanjing University of Technology, Nanjing, Jiangsu 211816, China
Ansys-Based Vibration Characteristic Analysis On Rotor System Of Film Dryer, Li Naiyu, Li Qingsheng, Chen Guangyu
Food and Machinery
The modal analysis was carried out based on the 3D solid model of the A=0.4 m2 film dryer rotor by the ANSYS software, the first four orders of system inherent frequencies and vibration forms were initially attained, the critical speeds of main shaft were calculated; The harmonic response analysis was carried out based on the modal analysis of the rotor by the Full method, the influence of the eccentricity(c=2.5 mm) and the unbalance mass (m=0.1, 0.2 kg) on the rotor vibration were analyzed, and the bearing stiffness was changed to analyze the inherent frequency and vibration characteristic of the …
Analysis On Drying Performance Of Calcium Propionate In Thin-Film Dryer,
2015
College of Mechanical and Power Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China
Analysis On Drying Performance Of Calcium Propionate In Thin-Film Dryer, Chen Guangyu, Li Qingsheng, Li Naiyu
Food and Machinery
The thin-film dryer process calculation mathematical model was established, with 25% calcium propionate as the research object, using the numerical simulation software MATLAB, drying rate and drying length was obtained and the influence of feed temperature, rotate speed, feed rate, and heating temperature was also discussed. The results showed that feed rate and heating temperature had a great influence on drying rate and drying length, while feed temperature and rotate speed had less influence on drying rate and drying length, which provided the basis for calcium propionate drying.
Optimizational Design And Simulation Of High-Speed Parallel Manipulator For Seed Separator,
2015
College of Mechanical Engineering of Tianjin University of Science and Technology, Tianjin 300222, China
Optimizational Design And Simulation Of High-Speed Parallel Manipulator For Seed Separator, Fan Yong, Wang Zhengcan, Wang Hongbin, Shi Yongjian
Food and Machinery
For seed separator actuator working characteristics of the low speed and low load, a small high-speed parallel manipulator was designed as seed separator of actuators. Using SolidWorks and MATLAB software simulation technology, established the simulation model of robot hand fully, and Usesd full performance indicators to make optimization design for parallel mechanism. The results show that the manipulator work within the scope of the condition number of jacobian matrix is small, smooth fluctuations, and manipulator kinematics performance and driving performance are good. Research on the establishment of the prototype of the manipulator and the control method has certain reference value.
Design And Experiment On Type Of Rollers Feeding Device Of Cutting Opening At Back Of Shrimp,
2015
Mechanic and Electronics College, Agriculture University of Hebei, Baoding, Hebei 071001, China
Design And Experiment On Type Of Rollers Feeding Device Of Cutting Opening At Back Of Shrimp, Wang Zehe, Zhang Xiuhua, Zhang Lili, Yi Jinggang
Food and Machinery
A cutting device for shrimp was designed, and a series of tests were carried out on efficiency of back open of shrimp and sense evaluation, between on gear knife and knife, post and reverse rotation, rotation speeds. The results showed that: by using the positive-free geared knife to cut shrimp when it came to 350~400 r/min, the cutting result achieved best. The device is stable, efficiency and suiting practice.
