Titratable Acidity And Antioxidant Activities Of Fermented Tofu Whey,
2015
College of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510640, China
Titratable Acidity And Antioxidant Activities Of Fermented Tofu Whey, Liu Li, Li Li
Food and Machinery
In order to obtain tofu coagulator of high quality, investigated the titratable acidity and antioxidant activities of the fermented tofu whey by 3 strains of Lactobacillus amylolyticus L5, L6 and Pichia amethionina Y, which were separated and purified from natural fermented tofu whey, with the single, double and three strains as starters. The results indicated that both of the Lactobacillus were able to grow and produce acid in the tofu whey, the titratable acidity of fermented tofu whey by L6 for 60 h reached 65.11 oT at the temperature of 35 ℃, displaying a better capacity in producing acids, …
Effect Of Compound Hydrocolloids On Quality Of Beef Meat Fillet,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Effect Of Compound Hydrocolloids On Quality Of Beef Meat Fillet, Su Bo, Nie Qianzhong, Shi Xiuqing
Food and Machinery
In order to detect the effects of compound hydrocolloids made of carrageenan, locust bean gum, guar gum on the quality of beef meat fillet, two alternative adding modes (dry powder / hydrocolloids) were studied. Results showed that dry powder addition of compound hydrocolloids could dramatically enhance the hardness, water-holding capacity and gel strength of produced beef meat fillet. The differences between these two adding modes concerning these quality parameters proved to be significant (P＜0.05). By adopting the Design of Mixture Experiments, an optimized proportion of the compound hydrocolloids among these three were: carrageenan 59%，locust bean gum 22%，guar gum 19%, and …
Analysis Of Polyphenolic Content And Antioxidant Capacity Of Cabernet Franc Berries In Different Terrain Conditions,
2015
Food Determine Centre, Weinan Vocational & Technical College, Weinan, Shaanxi 714000, China
Analysis Of Polyphenolic Content And Antioxidant Capacity Of Cabernet Franc Berries In Different Terrain Conditions, Jiang Bao, Luo Meijuan, Zhang Zhenwen
Food and Machinery
To understand the difference in the phenolic compounds and antioxidant activities of Cabernet Franc berries where were from two different terrain vineyards in the Loess Plateau region, the physicochemical index, antioxidant activities, the phenolic composition and concentration of grape samples were determined. The results showed that the different kind of phenolic compound contents of grape berries were not uniform variation law； The antioxidant activities of slope land berries was lower than the flat land berries； The total 17 individual anthocyanin compounds were identified in flat and slope land berries (including 12 anthocyanin deriatives and 5 basic anthocyanins); Terrain conditions had …
Improved Research For Determination Of Nitrite And Nitrate In Meat Products By Ion Chromatography,
2015
Hunan Institute of Food Quality Supervision Inspection and Research, Changsha，Hunan 410111, China
Improved Research For Determination Of Nitrite And Nitrate In Meat Products By Ion Chromatography, Liu Lansong, Kang Shaoying, Zhang Li, Yang Hongmei, Zhang Jihong, Jing Huihua
Food and Machinery
Improvement of sample pretreatment conditions of ion chromatography method of national standard methods to determinate the nitrite and nitrate in meat products. The national standard methods employ filter paper to remove the fat in the sample extract. However, it is found the usage of filter paper can disturb the detection of nitrate, and cause serious high detection results. In this study, using chloroform to remove the fat can efficiently solve the disadvantages exist in the national standard methods. The generally exceed the standard of nitrate in the meats is not caused by the enterprise of illegal use of additives containing …
Application Of Electronic Nose On Origin Identification And Quality Grade Evaluation Of Jinhua And Xuanwei Ham,
2015
College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation
Application Of Electronic Nose On Origin Identification And Quality Grade Evaluation Of Jinhua And Xuanwei Ham, Song Xue, Gao Shaoting, Hang Mengxi, Chen Weihua, Chen Le, Liu Yuan, Zhang Jingjing
Food and Machinery
Odor profiles oftwo kind of dry-cured hams(Jinhua and Xuanwei hams) of different grades and years were analyzed byE-nose detection and quantitative descriptive analysis (QDA).The results of sensory evaluation and e-nose analysis were compared. The principal component analysis(PCA) results of e-nose showed that the odor profiles of all kinds of hams can be distinguished significantly, and the distribution of samples on principle component analysis chart were correlated to the results of sensory evaluation. Soft independent modeling of class analogy (SIMCA) wasapplied to establish the recognizing models of hams either on grade or on origin. Results showed that the models had better …
Adulteration Detection Of Honey Based On Electronic Nose,
2015
Department of Food Science, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Adulteration Detection Of Honey Based On Electronic Nose, Jia Hongfeng, Deng Hong, Liang Aihua
Food and Machinery
An electronic nose was used to analyze adulterated honey samples. The response signals were analyzed by principal component analysis (PCA) and partial least-squares analysis (PLS). PLS model was used to predict adulterated ratio of fructose and glucose in honey samples. The results indicated that coefficient of determination between sensors response signals and the ratio of fructose and glucose of PLS model was 0.980 3. The prediction error of PLS model was within 8% (the adulterated ratio of fructose and glucose from 20% to 70%). It was proved that electronic nose could be applied in honey discrimination when it was adulterated …
Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd,
2015
College of Electro-Mechanical Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd, Liu Hong, Yang Zheren, Jiang Langfan, Cheng Feiqi
Food and Machinery
Heat exchanger is an important part of fumigation oven. However, in many cases, the actual design of fumigation oven is depended on experience and experimental verification after the design. So, how to simplify the design of fumigation oven has been an important issue. Based on fluent software platform, this research explored the heat exchange mechanism of U pipe heat exchanger by the simulation of U pipe heat exchanger. By considering the structure characteristics of U pipe, a layer of U pipe is used as a basic unit. The basic unit is simulated and the data get in the simulation is …
Improvement On Box Trademark Paper Feeding Clutch Of Zb45 Type Packing Machine,
2015
Longyan Tobacco Industry Limited Liability Company, Longyan, Fujian 364021, China
Improvement On Box Trademark Paper Feeding Clutch Of Zb45 Type Packing Machine, Deng Meidong
Food and Machinery
In order to solve the electromagnetic clutch type ZB45 packaging machine box trademark paper feed drive system, the movable friction plate limiting ring is easy to shift, a reset spring ring and the clutch friction surface wear, resulting in trademark paper supply system not to the bank paper conveying trademark paper laminated or feeding jam fault problem. Based on the electromagnetic clutch structure analysis, using the way of reduction to replace the original spacing ring, replace the original spring ring spring to plug with screw limit, including the improvement of re design positioning ring, spring and frame structure of the …
Aesthetic Representation And Enlightenment Of Streamlined Design Based On Food Packaging Design,
2015
Academy of Fine Arts, Yancheng Normal University, Yancheng, Jiangsu 224001, China
Aesthetic Representation And Enlightenment Of Streamlined Design Based On Food Packaging Design, Liu Jun
Food and Machinery
Streamlined as a style is unique, it is mainly due to the condition of scientific research and industrial production rather than aesthetic theory. The new era requires new forms, new symbol, and it is up to the demands of early American commercial design. Streamlined design expanded food packaging design tool value to the unique esthetic connotation, significantly enhance the food packaging design validity and pertinence. Streamlined design aesthetic, the mutual influence of streamline design and industrial, commercial, have far-reaching role in the enlightenment to our modern design.
Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage,
2015
Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China; National R＆D Subcenter for Peanut Processing, Nanchang, Jiangxi 330200, China
Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage, Zhu Shuilan, Liu Guangxian, Zhou Jinying, Fu Ying, Pan Runtian, Feng Jianxiong
Food and Machinery
In order to study the influence of four packaging materials and five modified atmospheres on peanut kernels in the storage. Through accelerated aging in 45 ℃ condition, with acid value and peroxide value as index, the best packaging materials and inflatable way were be selected. The results showed that, the order of packaging material to inhibit oxidation of peanut storage effect size was: five layer coextrusion 10 silk bag > composite 12 silk bag > composite 10 silk bag > nylon composite bag; The order of Inflatable way to inhibit oxidation of peanut storage effect size was:packing with nitrogen in vacuum > packing with …
Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products,
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
Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products, Yang Xi, Xie Jing
Food and Machinery
Seafood products were easier spoilage than others, storage temperature was an important factor of extending shelf life, maintaining quality. Intermediate temperature area, namely, －4～0 ℃ was widely studied, which inhibits breeding of harmful microorganism, reduces tissue destruction and external damage, recedes lipid oxidation and protein degradation. In this article, the influence of intermediate temperature area on sensory, microbiology, physics, and chemistry of seafood products was further explored. The article will provide some important theoretical references for the research on the application of intermediate temperature area storage on the quality of seafood products.
Process Investigation On Selenium-Protein From Selenium-Enriched Tea By Repeated Freezing And Thawing Alkali Extraction,
2015
Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021,China
Process Investigation On Selenium-Protein From Selenium-Enriched Tea By Repeated Freezing And Thawing Alkali Extraction, Wang Jun, Dong Wenbin, Lang Fulian, Gao Erdong, Gou Jingxuan
Food and Machinery
Orthogonal test was carried on, choosing four factors: liquid-solid ratio, alkali concentration, extraction times and temperature, three levels to optimize the extracting technology of selenium-protein, on the basis of single factor experiments. Through this test, a series of related coefficients about alkaline extraction assisted by freeze-thaw method were optimized. The optimum extraction technological conditions were obtained as follows: NaOH solution 0.1 mol/L, solid-liquid ratio 60︰1 (Ｖ︰m), extracting temperature 70 ℃, extracting time 3 h ,and extracting times twice,. Under these conditions, the extraction ratio of selenium-protein was 60.93%, the purity of which was 52.07%. The resulting crude protein was further …
Microencapsulation Of Lactobacillus Para Casei With Alignate,
2015
Wenzhou Vocational College of Science and Technology, Wenzhou, Zhejiang 325105, China
Microencapsulation Of Lactobacillus Para Casei With Alignate, Zou Ying, Wei Min, Xie Qi, Liu Huagui, Meng Xianghe
Food and Machinery
Survival of Lactobacillus paracasei. was investigated through alginate-microencapsulation followed by freezing dry and storage at 4 ℃ for 28 d or simulated gastric and intestinal digestion. Results suggested that Soy protein isolate is suitable inner wall materials, isomaltose could improve survival of Lactobacillus paracasei during encapsulation and subsequent freezing dry process. When the capsulated Lactobacillus paracasei was prepared by using 2% of alginate and 0.2 mol/L CaCl2 with 3% SPI as inner wall material, 5% isomaltose as protectant, the 82% yield of Lactobacillus paracasei microcapsules and 93.31% encapsulation efficiency were achieved. The 3 h survival of capsulated Lactobacillus paracasei …
Study On Ranking Ability Evaluation For Sensory Assessors Based On Rank Correlation Andcluster Analysis,
2015
Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 100191, China
Study On Ranking Ability Evaluation For Sensory Assessors Based On Rank Correlation Andcluster Analysis, Shi Bolin, Wang Houyin, Huan Chang, Zhang Lulu, Zhi Ruicong, Xie Nan, Zhao Lei, Chen Xiuhong
Food and Machinery
The commonly used tastes of sweet and sour were respectively set to six concentrations system as the test samples for ranking ability screening of sensory assessors. In consideration of the sensory adaption, 12 assessors were asked to rank three times to each taste. Firstly, the accuracy of every assessor was evaluated by Spearman test. And Kendall test was used to evaluate the repeatability of the assessor. Finally, the ranking ability of each assessor was evaluated and analyzed comprehensively through fusion the data characteristics of accuracy and repeatability by clustering analysis. The results were showed that No. 5 assessor need to …
Study On Method Of Detection And Optiminzation Of Extracted Conditions For Citrinin In Sufu,
2015
Jiande City Center of Supervision & Inspection on Quality and Measurement, Hangzhou, Zhejiang 311600, China
Study On Method Of Detection And Optiminzation Of Extracted Conditions For Citrinin In Sufu, Xu Yuanjin, Wang Xiangyang
Food and Machinery
Extracted conditions for citrinin were optimized in sufu. Citrinin was extracted completely by toluene-ethyl acetate-formic acid(7∶3∶1, V/V) at 50 ℃, with 10 min ultrasonic processing. A method for determining citrinin in sufu was established by high performance liquid chromatography (HPLC) with fluorescence detection. Citrinin was separated by mobile phase of water(pH 2.5)- acetonitrile (70∶30) on Hypersil ODS 2 column. The results were showed that there was good linear relationship between the fluorescence detection values and citrinin concentration in the range of 0.01～100.00 μg/mL (R2=0.999 99). The limit of detection was 0.005 mg/kg and the recovery of citrinin were …
Structural Evaluation Of Peanut Protein Isolates During Oxidation By Ftir,
2015
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510640, China
Structural Evaluation Of Peanut Protein Isolates During Oxidation By Ftir, Ye Lin, Liao Yu, Zhao Mouming
Food and Machinery
Peanut protein isolates (PPI) was oxidized by peroxyl radicals derived from 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) and the secondary structure of oxidized PPI were evaluated. Structural changes of PPI were elucidated using Fourier transform infrared spectroscopy (FTIR). Fourier deconvolution combined with iterative curve fitting was used to analyze the amide I of FTIR. After deconvolved amide I FTIR bands, ten major bands associated with conformation of proteins were distinctly observed. Changes in the bands at 1 618 cm-1 and 1 682 cm-1, which arise from the aggregated intermolecular β-sheets, indicated that protein aggregation occurred during PPI oxidation. Quantitative …
Screening Of Facultative Anaerobic Bacteria From Luzhou-Flavor Daqu And Determination Of Its Volatile Constituents,
2015
Department of Biological Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
Screening Of Facultative Anaerobic Bacteria From Luzhou-Flavor Daqu And Determination Of Its Volatile Constituents, Ming Hongmei, Yu Huan, Zhou Jian, Guo Zhi, Xu Defu, Yao Xia
Food and Machinery
The facultative anaerobic bacteria in Luzhou-flavor Daqu were isolated and screened to study the species distribution of this kind of bacteria in the fermentation environment of Daqu. Then, the screened bacteria were further researched for the formation ability of the flavor components and their volatile constituents in order to improve the quality of Daqu. Through separation and purification of microorganism in the samples of Daqu by Candle jar method, 9 facultative anaerobic bacteria were obtained. Among them, the one which was coded as X3 provided with the prominent formation ability of the flavor components and was assigned as Corynebacterium …
Study On Properties Of Cross-Linking Hydroxypropylated Waxy Maize Starch,
2015
Gansu Engineering and Technology Research Center of Modified Potato Starch, Dingxi, Gansu 743022, China
Study On Properties Of Cross-Linking Hydroxypropylated Waxy Maize Starch, Cao Yu, He Shaokai, Tian Yingliang, Sun Chen, Guo Zhenfu
Food and Machinery
Cross-linking hydroxypropylated waxy maize starches with different DS and MS were prepared by using sodium hydroxide as a catalyst, propylene oxide as an ether reagent, sodium sulfate as a swelling inhibitor, and sodium trimetaphosphate (STMP) as a cross-linking reagent. The properties such as acid resistance, salt resistance, transparencies, and freeze-thaw stability were also studied. The result showed that：the anti-acid stability, anti-salt stability, paste transparency and freeze-thaw stability of cross-linking hydroxypropyl compound modified waxy corn starches were effect by the degree of cross-linking and hydroxypropylation. The hydroxypropylation can improve the anti-acid stability, anti-salt stability and freeze-thaw stability of starches, and cross-linking …
Preparation Of Corn Gluten Hydrolysate With Anti-Oxidative Activity By Synergistic Action Of Alcalase And Flavourzyme,
2015
Qiqihar University, Qiqihar, Heilongjiang 161006, China; Key Laboratory of Processing Agricultural Products of Heilongjiang Province Qiqihar, Qiqihar, Heilongjiang 161006, China
Preparation Of Corn Gluten Hydrolysate With Anti-Oxidative Activity By Synergistic Action Of Alcalase And Flavourzyme, Jin Duxin, Liu Xiaolan, Zheng Xiqun
Food and Machinery
Corn protein hydrolysates of high concentration were prepared by optimizing the hydrolyzing conditions of alcalase and flavourzyme respectively. Both of which were applied synergistically to hydrolyze corn gluten to obtain antioxidative corn protein hydrolysates. The results showed that the optimal hydrolysis by Alcalase was obtained at 50 ℃, pH 7.7 and E/S of 2% (V/m) for reaction time of 75 minutes, and under the optimized conditions, DPPH radical scavenging activity and reducing power of the hydrolysate were 74.34% and 0.984 respectively; the optimal hydrolysis by Flavourzyme was reacted at 53 ℃, pH 6.4 and E/S of 5% (m/m) for reaction …
Determination Of Release Behaviour Of Flue-Cured Tobacco By Simulated Pyrolysis Technology,
2015
Shanghai Peony Flavor & Fragrance Co., Ltd., Shanghai 201200, China
Determination Of Release Behaviour Of Flue-Cured Tobacco By Simulated Pyrolysis Technology, Chen Yaoqi, Hong Yuan, Zeng Lingjie, Xie Wenyan, Luo Changrong
Food and Machinery
In order to investigate the heating-release behaviour of heated tobacco products, powdered Virginia tobaccos were decomposed at the temperature of 150, 200, 250, 300, 350 and 400 ℃ by pyrolytic technology respectively. It was shown that total volatiles increased with the increasing heating temperature. Compared with burned tobacco, only 5 percent of nicotine was released at 200 ℃, while 62% and 82% at 200 and 250 ℃ respectively. The heating temperature had obvious effects on the release of nicotyrine, myosmine, cotinine and 2,3'-dipyridyl. The content of nicotyrine reached the highest level at 350 ℃, up to 15.68% of the released …
