Food Biotechnology Commons^™

Process Optimization Of High-Density Candida Utilis Feed Yeasts By Solid State Fermentation, Xu Su, Sun Libin, Yang Haiming, Sun Hui, Jiang Lianzhou

Food and Machinery

Probiotic feed yeasts were made from the raw materials of defatted soy meal, rice hull and corn straw by solid state fermentation. The culture medium ingredients were optimized by the orthogonal experiment. The model of fermentative condition was developed by the simplex-centrioid mixture design and analyzed by the response surface analysis．The results were as follows: defatted soymeal∶rice hull∶corn straw was in the ratio 5∶2∶2. Forty grams of the raw materials were added with 4 grams of glucose，0.2 grams of （NH₄）₂SO₄ and 1× mono-microelement combination. The inoculum volum was 3.5%. The culture thickness was 1.3 cm. …

Study On One Kind Of Syrup Containing Tagatose Using Arabic Gum As Material, Bai Yaqiong, Yan Jingtong, Zheng Jianxian

Food and Machinery

The synthesis of one kind of functional syrup containing tagatose was studied with arabic gum as raw material and sodium aluminate as catalyst. The addition of sodium aluminate, reaction time and reaction temperature were studied as single factors to determine the conversion rate of tagatose. The response surface design was used to determine the optimal conditions on the basis of single factor experiment. The experimental results showed that the best reaction parameters in 100 mL hydrolysate containing 8.90 g galactose were: the addition of sodium alumnite 4.93 g, reaction time 3.5 h, reaction temperature 45 ℃. Under the above conditions, …

Study On Hurdle Technology For Pre-Packaged Duck Breast String Production Process, Bao Jun, Deng Fangming

Food and Machinery

In order to optimize and improve the technology parameter of the duck breast string leisure food, using ozone water control the initial number of bacteria before the sterilization of duck breast string to achieve lower heat sterilization intensity or use the purpose of irradiation sterilization. The results showed that the optimal parameters for bacterial reduction when thawing by immersing in ozone water were: thawing temperature of 10 ℃, ratio between meat and solution of 14︰100(m︰V), ozone water concentration of 7.7 mg/L and thawing duration of about 40 min. Compared with the controls, the total number of colonies in the duck …

Optimization On Decolorizing Conditions For Perilla Leaf Polysaccharide (Ⅱ) By Active Charcoal, Zhang Lihong, Xie Sandu, Xu Fang, Lin Xiaoyan, Gao Ning

Food and Machinery

A high-efficiency and low-loss method was established, for decoloration of perilla leaf polysaccharide by using active charcoal. With the decoloration method of activated charcoal, the decoloration process of perilla leaf polysaccharide was optimized by using response surface methodology. The best processing conditions was determined as 0.58% activated carbon, pH 6.0, and decolorization temperature 50 ℃, decolorization time 15 min. Under those conditions, the decolorizing rate and the loss rate of polysaccharide reached 99.99% and 5.05%, respectively. The results suggested that the proposed method had ideal effect in decoloration of perilla leaf polysaccharide.

Iodine Nutrition Survey In Hunan Province In 2014, Long Xiang, Tian Yan, Guo Shiyin

Food and Machinery

Through the inspection of Hunan Province students 8～10 years old and the pregnant women urine iodine level and thyroid volume and salt iodine content, analysis of iodine nutrition level of residents in regions in Hunan, the current evaluation of iodized salt concentration can meet the iodine nutrition level of the people in Hunan, and provide basis for decision making of targeted scientific iodine. Through the investigation, the results showed that: in 2012 the iodized salt concentration after adjustment, Hunan province still reached the standard of eliminating iodine deficiency disorders (IDD). The level of iodine nutrition of pregnant women was suitable, …

The Development Of Time Of Flight Mass And Its Applications On Food Quality And Safety Detection, Wu Weiliang, Li Xiaoming, Zhu Wenliang, Long Shunrong, Cui Haiping, Huang Cuili

Food and Machinery

The food contaminants and residues from food processing and food packaging materials are threating the food quality and safety, such as pesticide residue, veterinary drug, illegal non-food substances and organic pollutants. Therefore, the advanced modern detection methods are indispensable for food analysis. Meanwhile, the complex of food matrix and diversity of the food contaminants and residues also propose the higher requirements for food detection technology. The time of flight mass as one of the mass techniques is considered as a superior analysis technique and has been applied in food quality and safety analysis as a result of its high sensitivity …

Effect Of Endogenous Minor Constituents And Association Colloids In Vegetable Oil On Lipid Oxidation, Gao Wei, Ding Yangping, Yang Jian

Food and Machinery

The mechanism of free radical chain reaction in lipid oxidation has been summarized. In addition, the role of endogenous trace constituents, such as oxygen, water, free fatty acids, monoacylglycerol and diacylglycerol, etc, on the oil oxidation has been highlighted. The existence of association colloids self-assembled by the surface active minor constituents in vegetable oil and the corresponding action on oil oxidation has all been discussed. The limiting the presence of pro-oxidants and the degrading of antioxidants should be limited strictly during oil refining, for the critical control point to enhance vegetable oil quality.

Research Progress On Determination Method Of Mineral Elements In Milk And Dairy Products, Chen Danjin, Mu Guangqing, Jiang Tiemin, Liu Jichao, Zhao Junying, Li Hedan, Chen Lijun

Food and Machinery

The number of kinds and the corresponding capacities of mineral elements in milk and dairy products are key criteria to evaluate their nutritional quality. Thus choosing an efficient, sensitive and rapid detection method for mineral elements is important to the research, production, and trade of dairy products. This paper first discussed the pretreatment method for digesting milk or diary products, and then made comparisons among different detection methods, including flame atomic absorption spectrometry (FAAS), graphite furnace atomic absorption specteometry (GFAAS), hydride generation atomic absorption specteometry (HGAAS), atomic fluorescence spectrometric (AFS), atomic emission spectrometry (AES), inductively coupled plasma-mass spectrum (ICP—MS), enzyme-linked …

Progress On Refrigeration Systems And Cold Storage Methods Of Fishing Boats, Zhu Shixin, Xie Jing, Guo Yaojun, Wang Jinfeng, Tang Yuanrui

Food and Machinery

In the process of fishing on boats, refrigeration technology has a direct impact on the nutrition and economic value of catches. Based on the analysis of different refrigeration systems and methods of cold storage, the resent research progress on refrigeration systems was summarized, which might be useful to provide the basis for the improvements and optimization design of refrigeration system on the fishing boats. At present, there were four methods to keep the catches fresh by low temperature, such as iced preservation, sea water preservation, partial freezing preservation and freezing preservation. Among them, the former three refrigerated preservation methods usually …

Research Development On Preservation Methods Of Salmon, Zhang Ning, Xie Jing

Food and Machinery

Salmon has a delicious tasty and rich nutrition, but it’s perishable. Several current preservation methods such as cold storage, super-chilled storage, ice storage, controlled atmosphere were reviewed. The principles and characteristics of these methods were introduced. A review of research status in the preservation methods of salmon was analyzed, at the same time, some existing problems and future development trends of the preservation methods of salmon were also proposed.

Reasearch Progress On Application Of Fat Substitutes In Ice Cream, Chen Long, Liu Aiguo, Ji Ruiqing, Cehn Zhenzhen, Li Xiaomin

Food and Machinery

Fat substitutes can replace the fat of traditional ice cream, reduce heat, and promote the health of consumers. This paper reviews the research methods and results of recent research scholars to apply fat substitutes in ice cream. Forecast the problem exist and development prospects of fat substitutes.

Experience And Reference Of Criminal Regulation On Food Crime In Taiwan, Gu Yongjing

Food and Machinery

Food problem is a major issue related to national and social stability, but due to the constraints of various factors, food criminal regulation in Chinese exists provisions of "Criminal Law" and "Food Safety Law" lack of coordination, lack of support for food safety hazards regulation of a type of crime, lack of reasonable punishment setting and other issues. But Taiwan there are a rich experience in Taiwan, which not only focus on the convergence of food safety criminal law and other laws, but also has a wide range of criminal regulation of food safety in the penalty set Scientifically. Therefore, …

Research On Legal Regulation Of Genetically Modified Food, Dou Yusi, Jiang Wenyu

Food and Machinery

GM food is an important achievement in the development of biotechnology, and it has two sides as any other achievements. Taking into account the special nature of GM food, it needs to make effective legal regulation to regulate the impossible problems. Europe, Japan and other developed countries establish experimental and listing approval system, a isolation system and labeling system specifically. The US also sets up legal principle of non discrimination for supervision of GM food. Combined with the present situation of legal regulation on GM food in China, several steps should be taken, for adopting formal legislation, enacting specific workable …

Criminal Law And Regulation Of Food Safety In China, Zhang Fengxue

Food and Machinery

There are four major problems existing in China's food safety supervision and management. They are imperfection in the system of laws on food safety, obvious defect of current criminal law governing food safety crimes, insufficient understanding for supervisory staff to hazard of food safety crimes, absence of workable accountability system for supervisory staff who spoil their duty. Those existing problems have caused frequent crisis of food safety. To tackle these problems, a legally governing system, which should be mainly supported by the system of criminal law, needs to be established to unify names of crime for food safety crime and …

Study On Disclosure Systems Of Accounting Information In Food Enterprises For Social Responsibility, Lin Haichao

Food and Machinery

With the continuous development of China's economy, food security issues have become increasingly prominent. An important reason for food safety problems is the lack of corporate social responsibility. Chinese food enterprises are lack of social responsibility accounting system. The social responsibility accounting information disclosure is imperfect and weak sense of corporate social responsibility to food companies. The relevant laws are inadequate. Food companies should be part of the social responsibility of compulsory disclosure of accounting information. The government should develop and improve social responsibility accounting of relevant laws and regulations, and also should strengthen supervision and promote corporate social responsibility …

Food Safety Problems In Food Logistics And Related Measures, Zeng Yuying

Food and Machinery

Food safety and people's life and health are closely related, its importance is self-evident. The problem of food safety in food logistics mainly in several cases includes food spoilage, chemical pollution and breakage of packing and food expiring. The reasons for these food safety problems are many and varied, not only the logistics industry itself is inefficient, too many intermediate links, technology and self-discipline ability, lack of infrastructure investment, but also the unperfect legal system, the supervision in relevant departments. Therefore, the corresponding countermeasures should be found from two aspects in national and food logistics operator. National level can improve …

Understanding Perceptions Of Genetically Modified Food Among Natural Food Shoppers In Southern Nevada, Christian Murua-Aceves

UNLV Theses, Dissertations, Professional Papers, and Capstones

Today, 85% of corn, 93% of soybeans, and 88% of cotton in the U.S. are genetically modified (GM). Using laboratory methods, genes from one species, such as a plant, can be transferred to an unrelated species, such as an animal. Genetically modified crops may lead to higher yields, have improved food quality, texture, and nutritional value, and have an increased shelf life.

Despite these promising benefits, the potential health risks relating to the consumption of GM food remain inadequately assessed. Genetically modified food is not subjected to rigorous safety testing, such as epidemiologic studies, to identify potential health risks. Two …

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, 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 …

Effect Of Temperature On Deterioration Site And Physiological Enzymes Activity During Wheat Storing, Liu Weilong, Li Cuixiang, Wang Yuli, Hu Yuansen

Food and Machinery

The changes were discussed in wheart storage in the initial deterioration site and physiological enzymes activity. The variation of enzymes activity was detected in natural aging and artificial aging wheat by setting three temperature of 30 ℃, 40 ℃ and 50 ℃. And the embryo tissue was also observed by microscope to ensure the deterioration region of wheat. The results showed that the physiological deterioration began with the cap of radical, and then extend to the radical, at last reached the plumule. In the process of deterioration at different temperatures, the catalase activity gradually decreased and remains at a very …