The Plight And Outlet Of The Management Of Food Enterprise,
2015
School of Business and Management, Inner Mongolia University of Finance and Economics, Hohhot, Inner Mongolia 010070, China
The Plight And Outlet Of The Management Of Food Enterprise, Liu Jiping
Food and Machinery
The management of food enterprise contains several problems, such as lacking of strict quality management system, consciously adding prohibited toxic chemicals, the lack of ability of crisis management, sale management and consumer demands. The causes of these problems are the consciousness of enterprise management personnel quality and safety management, the lack of basic occupation ethics, neglecting the interaction with consumers, and old-style of sales management. To solve the dilemma of food enterprises, some corresponding measures should be taking, including establishing the concept of "people-oriented", promoting the establishment of quality and safety management, the establishment of the third party quality safety …
Teaching Reform On The Courses Of Food Chemistry Based Concept Of Cdio,
2015
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Teaching Reform On The Courses Of Food Chemistry Based Concept Of Cdio, Zhou Aimei, Liu Xin, Zhao Lichao, Liu Xiaojuan, Xiao Suyao, Cao Yong
Food and Machinery
CDIO is the English abbreviation of Conceive, Design, Implement and Operate, whose concept is to provide a realistic social practice and standards of engineering education for students. With the guidance of CDIO theory, CDIO engineering education mode was introduced into the teaching reform of food chemistry course. Three changes of teaching concept were proposed, and teaching mode was actively reformed based on these changes. By those reform, the independent learning ability, practice and innovation ability, communication ability,team spirit, and the whole CDIO process capability of students were cultivated or exercised.
Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay,
2015
Chapman University
Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay, Tara A. Okuma, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Product mislabeling, adulteration, and substitution are increasing concerns in highly processed foods, including pet foods. Although regulations exist for pet foods, there is currently a lack of information on the prevalence of pet food mislabeling. The objective of this study was to perform a market survey of pet foods and pet treats marketed for domestic canines and felines to identify meat species present as well as any instances of mislabeling. Fifty-two commercial products were collected from online and retail sources. DNA was extracted from each product in duplicate and tested for the presence of eight meat species (bovine, caprine, ovine, …
Effects Of Ultra-High Pressure Treatment On Microstructure Of Cooked Chicken Breast,
2015
School of Food Science, Guangdong Pharmaceutical University, Zhongshan, Guangdong 528458, China
Effects Of Ultra-High Pressure Treatment On Microstructure Of Cooked Chicken Breast, Wang Zhijiang, Jiang Aimin
Food and Machinery
The changes of microstructure of cooked chicken breast treated by ultra-high pressure treatment(UHP) were observed, for the further study of UHP on cooked chicken breast. Results indicated that the gap between the muscle fibers decreased, endomysial disappeared gradually, and the structure of muscle fibers was more closely. Meanwhile, muscle fiber diameter and rate of juice leakage increase could be resulted from UHP significantly. Myofibril was fragmented and gelated obviously when the pressure was over 400 MPa. The microstructure of cooked chicken breast treated by UHP could explain the changes of jucie leakage, texture and edible quality.
Accumulation And Pollution Assessment Of Heavy-Metal In Vegetable By Changsha Section Of Xiangjiang River,
2015
Institute of Product Quality Supervision and Inspection of Hunan Province, Changsha, Hunan 410007, China
Accumulation And Pollution Assessment Of Heavy-Metal In Vegetable By Changsha Section Of Xiangjiang River, Yuan Liejiang, Yang Mengxing, Li Mengli, Li Zhonghai
Food and Machinery
To investigate the accumulation and pollution in Zn, Cu, Pb and Cd of the leaf vegetable by Changsha section of Xiangjiang River, three kinds of vegetable were collected and detected. The results showed that: the contents of these four heavy-metal elements in vegetable samples ranked from greatest to least was as follows: Zn＞Cu＞Pb＞Cd; Brassica chinensis L. had strong accumulation ability in Cu, Pb and Cd; 26.67% samples were heavy contaminated.
Analysis On Feasibility Of Detection Of Melamine In Liquid Milk Based On Near-Infrared Spectroscopy,
2015
School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Analysis On Feasibility Of Detection Of Melamine In Liquid Milk Based On Near-Infrared Spectroscopy, Cheng Wenyu, Guan Xiao, Liu Jing
Food and Machinery
The reasonability using near-infrared spectra (NIRS) for detection of melamine in liquid milk were studied. NIRS of samples were obtained by Fourier Transform Infrared Spectroscopy(FTIR) spectrometer, samples of liquid milk with adding melamine were analyzed while characteristic signals were extracted by wavelet transform and principal component analysis. Quantitative analysis was taken by General the Regression Neural Network(GRNN) for the diffuse reflectance spectroscopy of liquid milk adding melamine first. The result is not satisfactory enough that when concentration of melamine is lower than 0.05%, the R2 of predict model is only 0.567. Qualitative discrimination by support vector machine was carried …
Improvement And Simulation On Material Removing Mechanism Of Aluminum Foil Separator,
2015
Ningbo Institute of Technology, Zhejiang University, Ningbo, Zhejiang 315100, China; Taiyuan University of Science and Technology, Taiyuan, Zhejiang 030024, China
Improvement And Simulation On Material Removing Mechanism Of Aluminum Foil Separator, Zheng Yahong, Li Jiqiang, Zhang Xuechang, Sun Zhongjie
Food and Machinery
Structure of material removing mechanism was improved for the defects of original aluminum foil separator. In this structure transformation, the original cylinder drive is replaced by cam mechanism, forming a new type of material removing mechanism. In the Pro/e environment, surrounding and columniform cam of material removing mechanism conducted parametric design. In Mechanism module, through the motion simulation and measurement verification of material removing mechanism, the relative position of the two cams can be adjusted, ultimately reducing the design cycle and providing a reference for the structure optimization in the later period.
Study On Isolation, Purification, Composition And Immulogical Characterics Of Ganoderma Lucidum Body Polysaccharides,
2015
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Isolation, Purification, Composition And Immulogical Characterics Of Ganoderma Lucidum Body Polysaccharides, Yang Hui, Dai Jun, Chen Shangwei, Zhu Song
Food and Machinery
Two water-soluble polysaccharide fractions named as GLPD2 and GLPD2were isolated and purified from the same Ganoderma Lucidum body which was collected from Jiangxi province. The GPC and SEC-LLS results indicated that GLPD1 and GLPD2 were high purity, moreover, their molecule weights could both reach above 5×106. Their primary structural features and conformational properties were characterized by infrared spectrometry and SEC-LLS. The data obtained indicated that GLPD1 and GLPD2 may both be β-glucan configuration with pyran glucan groups. What's more, conformational analysis detected by SEC-LLS showed that GLPD1 and GLPD2 had rather tight structure with high degree of branch. However, PMP-HPLC …
Purification Of Polyphenols From Walnut Peel By Macroporous Resin Adsorption,
2015
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urmuqi, Xinjiang 830052, China
Purification Of Polyphenols From Walnut Peel By Macroporous Resin Adsorption, Li Qiong, Chen Kai, Chen Yanqin, Li Huanrong
Food and Machinery
A method for separation and purification of polyphenols from Walnut peel with macroporous resins. The results as follows: five kinds of macroporous resins were selected, AB-8 resin was considered as suitable material to purify and separate the Walnut peel polyphenols. The optimum conditions were concentration of feed 3.0 mg/mL at pH 4.0, and the volume of polyphenols sample 100 mL, flowing rate 2.0 mL/min, elute ethanol concentration 30%, ethanol at pH 6.0, elute volume 250 mL, elution rate 2.0 mL/min. After eluted with AB-8 resin, the polyphenols purity reach 36.36%, which is approximately 4.8 times higher than the previous7.65%.
Effect Of Modified Starch On Stability Of Maize Beverage,
2015
Department of Food and Cooking, Henan Department of Polytechnic, Zhengzhou, Henan 450046, China
Effect Of Modified Starch On Stability Of Maize Beverage, Li Shaohua, Long Jiaoyan, Sijun Na, Wuguang Hui, Gao Yuanjun
Food and Machinery
In order to improve the stability of maize beverage, modified starch is added as the stabilizer. Investigations have been made to study the impact of three kinds of modified starches with one-factor and orthogonal experiment. Results showed that the maize beverage can be improved with 0.8% hydroxypropyl composite modified starch, 0.8% cassava modified starch and 0.6% hydroxypropyl octenylsuccinate esterification starch, and lowered centrifugal sedimentation. The order of the impact of these three modified starches from high to low is: hydroxypropyl composite modified starch, hydroxypropyl octenylsuccinate esterification starch and cassava modified starch.
Processing Technology Of Rosa Sterilis Yoghourt Buccal Tablets,
2015
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Food Science and Technology, Bor Luh Food Safety Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Processing Technology Of Rosa Sterilis Yoghourt Buccal Tablets, Yan Xiaoyue, Liu Xing, Li Yongfu, Chen Qinfang, Zhong Yaoguang, Wang Zhengwu
Food and Machinery
Rosa sterilis, sericin peptides and skim milk were used as raw materials to produce yoghourt buccal tablets of the ratio of raw materials and preparation conditions, which could enrich yoghourt buccal tablets varieties in the market and improve their nutritional value. The results showed that the optimal co-fermentation time was 4 hours, the best ratio of Rosa sterilis, xylitol and dried skim milk 2∶5∶10 and the content of magnesium stearate 2%. The yoghourt buccal tablets were nutritive and suitable sour and sweet, rich in yogurt flavor and the fruital of Rosa sterilis, whose nutritional and hygienic indexes could meet the …
Off-Gas Analysis In Fermented Foods Industry,
2015
Shanghai Sunny Hengping Scientific Instrument CO., LTD, Shanghai 200233, China
Off-Gas Analysis In Fermented Foods Industry, Dong Kewu, Li Lu
Food and Machinery
Off-gas analysis plays an important role in the production of fermented foods. It is noninvasive and enables on-line process monitoring of the physiological status of the fermentation, including growth kinetics and substrate consumption. It also helps determine the optimum point to halt the process for maximum yield. Two kinds of analytical method，as well as the applications in fermented food such as amino acid, organic acid, enzymes and so on were introduced. Process mass spectrometer will be potentially used in various of fermented food production fields, which can monitor several fermenters simultaneously with long-term good stability and high-precision.
Some Discussions On Improving Path Of China's Food Safety Supervision Mechanism,
2015
University of Wuzhou, Wuzhou, Guangxi 543002, China
Some Discussions On Improving Path Of China's Food Safety Supervision Mechanism, He Li
Food and Machinery
The food safety law of the People's Republic of China (revised draft) will use the most stringent regulations, the supervision of food safety but not edible agricultural products should be brought into the draft regulation scope, and it certainly gave food regulatory loopholes. Edible agricultural products should be brought into the draft regulation, there is no obstacle on the legislation, but so will bring the government law enforcement ability insufficiency, the rise in the cost of law enforcement, law enforcement measures defects and a series of practical problems. Therefore, the key to solve the problem lies not in the legislation, …
Effect Of Decoloring Process On Quality Of Massage Base Oil Developed From Sesame Oil,
2015
School of Food Science and Technology, Henan University of technology, Zhengzhou, Henan 450001, China
Effect Of Decoloring Process On Quality Of Massage Base Oil Developed From Sesame Oil, Zhao Yanru, Wang Xuede, Zhao Dan
Food and Machinery
This research according to the quality requirements of massage base oil as evaluation indexes, combining with free radical clearance, oxidation resistance and other indicators, compared the decolorizing technology's influence on the quality of sesame oil. And compare oils which have done in-depth research in the field of cosmetic skin care, such as olive oil, grape seed oil, wheat germ oil. That results showed that the decoloring process of sesame oil improve the oxidation resistance and the ability of scavenging free radicals significantly. In general, sesame oil skin care is better than other several kinds of vegetable oil which used as …
Effects Of Electrostatic Potentials On Stalk Rate,
2015
School of Machinery and transportation, Southwest Forestry University, Kunming, Yunnan 650224, China
Effects Of Electrostatic Potentials On Stalk Rate, Yang Yongfa, Zhang Ying, Chen Shuai
Food and Machinery
Introduces a electrostatic potential test system designed by LabVIEW, which had been done 7 electrostatic potential test experiments for 6 factors of electrostatic potential on the surface of electrostatic stalk extractors frictional roller, and improve overall electrostatic potential of the optimal solution is given. When drum material is synthetic rubber, roller rotation speed is 38 r/min, counter weight is 10.5 kg, friction material is silk, the humidity is controlled below 60%, the overall electrostatic potential and the stalk rate is the highest.
Using Gc—Ms And Elisa Kits For Comparative Analysis Of Plasticizers In Red Wine,
2015
College of Life Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China
Using Gc—Ms And Elisa Kits For Comparative Analysis Of Plasticizers In Red Wine, Cao Bipu, Cao Yong, Miao Jianyin, Cao Sufang, Liu Guo, Tan Rongwei
Food and Machinery
There were two methods to detect the plasticizers of red wine. The first one was a traditional method(GC-MS) and another one was a new method-ELISA kit. An improved pre-processing of GC-MS and the comparative analysis of the two methods was used to find a novel detection method. The results: there was a little difference for the rate of plasticizer extraction with different pre-treatment. And DIBP, DBP, DEHP were detected. The GC-MS method demonstrated high precision and recovery. The GC-MS method was a excellent method to detect the plasticizers of red wine. The detection results of ELISA kit were 3.4 to …
Study On Test Methods Of Crispness Rice Candy,
2015
Colledge of Light Industry, Textile and Food, Sichuan University, Chengdu, Sichuan 610065, China
Study On Test Methods Of Crispness Rice Candy, Zhao Zijun, Jia Lirong, Li Changjiang, Gao Hong
Food and Machinery
The physical properties test of the crunchy rice candy was carried out with a texture analyzer under compression mode. The crispness of the crunchy rice candy was tested using the sensory evaluation method and was adopted the compression mode a texture analyzer. Spss statistical analysis software was applied to the data of crispness sensory eveluation and texture test. Subsequently, the forecast model was constructed for the crunchy rice candy crispness by analyzing the correlation between the data of crispness sensory eveluation and texture test. The results showed that:the best testing speed was 1.0 mm/s, the compression deform deformation was 50%.The …
Adsorption Conditions Optimization Of The Attapulgite On Lactobacillus Cells,
2015
School of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huai’an, Jiangsu 223003, China
Adsorption Conditions Optimization Of The Attapulgite On Lactobacillus Cells, Zhao Yuping, Tang Zixin, Yang Li, Feng Yunqi
Food and Machinery
The best adsorption conditions of the attapulgite on Lactobacillus cells were optimized. Different kinds and concentrations of acids and alkalis were used to pretreat the attapulgite, the results showed that 1 mol/L H3PO4 was the best. In pH 6, 0.4 mol/L phosphate buffer system, adsorption of attapulgite on Lactobacillus cells basically completed in 60 min, and reached to the adsorption equilibrium. Adsorption of attapulgite on Lactobacillus cells could well fit the Langmuir adsorption isotherm equation. With the increase of temperature, the equilibrium adsorption of attapulgite on Lactobacillus cells increased higher, which was an endothermic process. When Lactobacillus …
Effect Of Temperature On Maillard Reaction And Antioxidant Activity Of The Maillard Reaction Products Derived From Yellow Stripe Trevally(Selaroides Leptolepis) Fish Hydrolysates,
2015
College of Food Science and Pharmaceutical Sciences, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Effect Of Temperature On Maillard Reaction And Antioxidant Activity Of The Maillard Reaction Products Derived From Yellow Stripe Trevally(Selaroides Leptolepis) Fish Hydrolysates, Lu Bin, Wang Zhonghe, Wang Jun, Zou Min, Fu Li
Food and Machinery
The pH value, intermediate (A294nm), browning intensity (A420nm), free amino group content and antioxidant activity as detection index. The effect of temperature(100 ℃, 120 ℃) on Maillard reaction and antioxidant activity of the Maillard reaction products(MRPs) derived from yellow stripe trevally(Selaroides leptolepis) fish protein hydrolysates was investigated. The results were as follows: when reaction temperature was 120 ℃, the pH value, intermediate (A294nm), browning intensity (A420nm) and free amino group content of the systems during the Maillard reaction were more significant, and the reducing power and DPPH radical …
Change Pattern Of Nutrition Composition During Germination Of Three Kind Of Soybean,
2015
Food Department, Jiangsu Institute of Commerce, Nanjing, Jiangsu 211168, China; Research and Empolder Center of Food Safety Project of Jiangsu Province, Nanjing, Jiangsu 211168, China
Change Pattern Of Nutrition Composition During Germination Of Three Kind Of Soybean, Wang Hongtao, Chen Cheng, Yu Fang, Chen Baohong
Food and Machinery
The nutrient compositions’ change of green beans, black beans, soybean were studied during sprouting in order to provide experimental basis for the sprouting soybean food production and processing. Control soybean germination conditions by using a certain temperature and humidity, regular sampling and assay sprouted soybean’s crude protein, crude fat, reducing sugar, Vc and isoflavone’s content. The results show that: the protein content of green beans, soybean and black beans after seven days’ germination increased by 24.03%, 24.28% and 22.88% respectively than after one day’s germination, the reducing sugar content increased by 129.06%, 127.17% and 125.73% respectively; the Vc content increased …
