Sensory Quality Characteristics Of Chicken With Different Cooking Methods,
2015
School of Agricultural and Food Science, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China
Sensory Quality Characteristics Of Chicken With Different Cooking Methods, Yuan Sen, Pang Linjiang, Lu Xinghua, Cheng Jiyu, Li Fang, Song Yusheng
Food and Machinery
Chicken was cooked by three methods which were frying, braising and stewing, to compare the changes of volatile aroma and texture of cooking chicken. Results showed that after cooking chicken sensory quality characteristics changed dramatically. Aldehydes content was significantly higher than alcohols and alkanes in volatile components of fresh meat. However, the volatile compositions of cooking chicken were mainly aldehydes and alkane substances, and aldehydes and alcohols content decreased significantly, with the order of decreasing degree: fried > braised >stewed; But alkane matter content increased significantly with the same order of increasing degree as above. After cooking, some new macromolecules were …
Determination On Optimal Switching Point Of Two-Stage Feeding In Weighing Packaging Machine,
2015
College of Mechanical Engineering,Tianjin University of Science & Technology, Tianjin 300222, China
Determination On Optimal Switching Point Of Two-Stage Feeding In Weighing Packaging Machine, Su Junming, Li Zhenliang, Li Ya, Liu Baohua
Food and Machinery
Objective Researched the method to calculate the optimal two-stage feeding switch point of weighing packaging machines when it works. Methods Through analyzing the feeding and weighing process and the function of two-stage feeding, researched the effect of two-stage feeding switch point to the packaging speed and accuracy. Then found the range of values. Results The two-stage feeding switch point had an important impact on packaging speed and packaging accuracy, and a certain relationship. The packaging speed was maximized while ensuring the packaging accuracy through chosing the best switch point in the range of values. Conclusions Proposed a method to calculate …
Comparison Of Fermentation Performance And Cellar Mud Characteristics Between Aging Cellar And Normal Cellar,
2015
Department of Biology and Chemistry, Shaoyang University, Shaoyang, Hunan 422000, China
Comparison Of Fermentation Performance And Cellar Mud Characteristics Between Aging Cellar And Normal Cellar, Yu Yougui, Zhang Wenwu, Cao Le, Xu Chuanhong, Ma Liqun, Yang Zhilong
Food and Machinery
In order to reveal the reason of difference between aging cellar and normal cellar, aging cellar and normal cellar from Hunan Xiangjiao liquor Co. Ltd were sampled to investigate changes in cellar mud properties, physicochemical characteristics of fermented grains, quality of new spirit and output rate of raw materials. Results indicated that there was difference of the sense between the ageing cellar and normal cellar, cellar wall appeared phenomena of compacted mud and degraded mud in the ageing cellar. Water and pH of the aging cellar were significantly lower than that of normal pit (P<0.05). Compared with fermented grains, alcohol in the aging cellar was significantly lower than that in normal cellar (P<0.05), residual starch in the aging cellar was significantly higher than that in normal cellar (P<0.05), water in the aging cellar was slightly lower than that in normal cellar (P>0.05), acidity in the aging …
Studies On Influence Of Succinic Acid Onsuppressing Flavor Of Cigarettes,
2015
Shanghai Peony Flavor & Fragrance Co., Ltd., Shanghai 201200, China
Studies On Influence Of Succinic Acid Onsuppressing Flavor Of Cigarettes, Chen Yaoqi, Hong Yuan, Xie Wenyan, Yin Qianqian, Zeng Lingjie, Luo Changrong
Food and Machinery
Effect of the different ratio of succinic acid to cigarettes on the volatile substances formed in the process of pyrolysis was studied to investigate the influence mechamism of succinic acid on the decreasing flavor of cigarettes by the technologies of online Pyrolysis-Gas Chromatography/Mass Spectrometry. It was shown that free nicotine would decrease substancially while mono-protonated and diprotonated nicotine would increase obviously with increasing succinic acid. With the addition of 1%, 2% and 3% of succinic acid to cigarettes, the total volatile substances formed in the process of pyrolysis of cigarettes was reduced by about 23 percent, while low molecular weight …
Discrimination Of Soup-Stock By Electronic Tongue,
2015
School of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China
Discrimination Of Soup-Stock By Electronic Tongue, Cao Zhongwen, Zhan Gxiaoyan, Zhou Xiaoyan
Food and Machinery
Chicken soup and mixed samples with artificial blending were tested by electronic tongue and the response signals were analyzed by principal component analysis (PCA), discriminant factor analysis (DFA) and partial least-squares analysis (PLS). Chicken soup and artificial blended soup were successfully identified by electronic tongue. Moreover, a high regression coefficient, R2=0.958 71, between instrumental response signal and mixed ratio of chicken soup and artificial blended soup was found for the established PLS model with a prediction error below 15%.This study demonstrates that electronic tongue is applicable for soup discrimination.
Releasing Regular Of Flavor Compounds During Enzymolysis Of Mussel (Mytilus Edulis) And Structure Of The Flavor Peptides,
2015
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
Releasing Regular Of Flavor Compounds During Enzymolysis Of Mussel (Mytilus Edulis) And Structure Of The Flavor Peptides, Zhao Yang, Chen Haihua, Wang Yusheng, Liu Zhaolong, Zhao Chunxia
Food and Machinery
Releasing regular of flavor compounds during enzymolysis of mussel (Mytilus edulis) protein and the structure of seafood flavor peptides were investigated with amino acid analysis, ultrafiltration, gelchromatography, RP—HPLC, and UHR—Q—TOF. The results indicated that, during enzymolysis, molecular weight of peptides reduced. The amount of free flavor amino acid and TMA increased. The amount of peptidyl flavor amino acids increased then decreased. It’s advantageous for peptides with low molecular weight to be released at low pH conditions. The total carbohydrate varied little. The total acid reached the maximum in 1 h and at 50 ℃, respectively. Under the conditions that enzymolysis …
Research On Antibacterial Effect Of Eucalyptus Extracts Combined With Oxacillin Against Mrsa,
2015
School of Food & Biological Engineering of Jiangsu University, Zhenjiang, Jiangsu 212013, China
Research On Antibacterial Effect Of Eucalyptus Extracts Combined With Oxacillin Against Mrsa, Cui Haiying, Zhang Xuejing, Zhou Hui, Zhao Chengting, Li Wei, Lin Lin
Food and Machinery
Ethanol and water are used respectively to extract the active ingredients of eucalyptus leaves. Then it was researched on the inhibitory effect of the active ingredients on MRSA, and compared the inhibitory effect of the oxacillin with and without eucalyptus extracts addition. The results shows that, the ethanol extract of eucalyptus presents a minimum inhibitory concentration(MIC)from 1 g/L to 5 g/L for MRSA, and the water extract is from 2~10 g/L. With 0.2 g/L of ethanol extract of eucalyptus added, the oxacillin can reduce the MIC of the MRSA from 62.5～250 mg/L to 7.8～31.3 mg/L, and the MIC for all …
Determination Of Imibenconazole In Fruits And Vegetables By Ultra High Performance Liquid Chromatography-Tandem Quadrupole Mass Spectrometry,
2015
Shanghai Deno Products Testing Service Co., LTD, Shanghai 200436, China
Determination Of Imibenconazole In Fruits And Vegetables By Ultra High Performance Liquid Chromatography-Tandem Quadrupole Mass Spectrometry, Chen Jingchun, Chen Sheng, He Yabin, Zheng Xiaoping
Food and Machinery
The sample was purifid by solid phase extraction column. A simple, fast, accurate method for determination of Imibenconazole in fruits and vegetables was developed by ultra high performance liquid chromatography-tandem quadrupole mass spectrometry (UPLC—MS—MS). The linear range of the method is from 1.0 μg/L to 100 μg/L ，and the correlation coefficients were 0.998 7～0.999 6, and the detection limit is 1.0 μg/kg. The proposed method has high sensitivity and good reproducibility for determining Imibenconazole.
Study On Antitumor Activities Of Five Kinds Of Wild Edible Mushrooms In Changbai Mountain,
2015
(School of Basic Medical Sciens, Yanbian University, Yanji, Jilin 133002, China
Study On Antitumor Activities Of Five Kinds Of Wild Edible Mushrooms In Changbai Mountain, Li Xue, Li Pengfei, Li Xiaodong, Yu Ting, Jin Qiankun, Cui Chengbi
Food and Machinery
To study the anti-tumor activities of wild edible mushrooms of the Changbai Mountain, the experiment selected Ganoderma Lucidum, Inonotus Obliquus, Phellinus, Hericium Erinaceus, Lentinula Edodes five kinds of Changbai Mountain wild edible mushrooms as materials, the experiment was divided into in vitro and in vivo study. The inhibition effect of tumor cells was tested by MTT method, and the inhibition ratio of mouse sarcoma S-180 was calculated in vivo study. The results showed that Ganoderma Lucidum has the highest inhibition ratio on the HeLa and HepG2 cell lines. Phellinus has the highest inhibition rate on MCF-7 cell line, Hericium Erinaceus …
Determination Of Twelve Elements In Jujube By Inductively Coupled Plasma Atomic Emission Spectrometry (Icp—Aes),
2015
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urmuqi, Xinjiang 830052, China
Determination Of Twelve Elements In Jujube By Inductively Coupled Plasma Atomic Emission Spectrometry (Icp—Aes), Chen Kai, Li Jinyu, Li Qiong, Li Huanrong
Food and Machinery
A method was developed using ICP-AES for the simultaneous determination on the content of trace heavy metals including Na, Mg, Al, K, etc in 3 spieces of jujube of Xin Jiang district. The correlation index of method was greater than 0.998; Determination of elements in addition to the individual value, RSD is less than 5%. The results showed that: xinjiang jujube had rich mineral elements content, which especially in K (＞12 277 μg/g), Ca (＞785 μg/g), Mg (＞ 646 μg/g), Na (425 μg/g), Al (＞179 μg/g), Fe (＞22 μg/g) content is higher, the K and Fe content of Aksu jun …
Flow Field Characteristics Analysis Of Single Vortex Water Washer,
2015
Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Flow Field Characteristics Analysis Of Single Vortex Water Washer, Wu Yan, Jin Guangyuan, Cui Zhengwei
Food and Machinery
The fluid dynamic characteristic of vortex flow washing in a fruits and vegetables washer unit with U-shaped structure was investigated by three-dimensional Computational Fluid Dynamic simulation (CFD). The single vortex flow formed by longitudinal and transverse water jet in washer unit was simulated at different flux rates of longitudinal and transverse water jet. The vortex flow dynamic characteristic in water unit and the effect of vortex flow on strengthening turbulent washing were discussed. The simulation results shows that flux rate has a dominant effect on vortex flow spacious distribution and intensity; the interaction between longitudinal and transverse water jet is …
Analysis Of Unsafe Factors In Baked Craft Of Betel Nuts,
2015
Hainan Academy of Agricultural Sciences, Institute of Processing and Design for Products, Haikou, Hainan 571100, China
Analysis Of Unsafe Factors In Baked Craft Of Betel Nuts, Kang Xiaoning, Ji Jianbang, Li Liang
Food and Machinery
The unsafe factors in the products of traditional craft baked betel nuts, betel improved oven baked dry and edible betel nut pieces were analyzed. The results showed that benzopyrene were the major effect factors on the food safety of Betel nut products. And the baked methods of betel nuts had greatly influence on the content of benzopyren. An overdose of benzopyrene was found in these baked betel nuts baked by traditional ways, such as traditional smoked roasting ovens, traditional hot wind roasting ovens. However, taking the baked Betel nuts as materials to manufacture products, the content of benzopyrene in these …
Effect On Preservation Of Fresh-Cut Lettuce By Ozonated Water Combined With Modified Atmosphere Packaging,
2015
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China
Effect On Preservation Of Fresh-Cut Lettuce By Ozonated Water Combined With Modified Atmosphere Packaging, Yu Jiangtao, Xie Jing
Food and Machinery
Investigated, ozonated water combined with modified atmosphere packaging on preservation of fresh-cut lettuce stored at 4 ℃. Results indicated that ozonated water treatment combined with modified atmosphere packaging had prominent effect of controlling the reproduction of bacterial, the decline of water content , the degradation of chlorophyll and the activity of polyphenol oxidase (PPO), reducing its rotten, wilting, yellowing and browning rate. This method maintained high Vc content and sensory quality of fresh-cut lettuce at the same time. Also, it extended shelf-life of fresh-cut lettuce and kept its commodity value at 14th day.In addition, results also indicated that after …
Eric-Pcr And Sau-Pcr Analysis Of Food-Borne Listeria Monocytogenes,
2015
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510640, China; Xiamen Yinxiang Group CO., Ltd, Xiamen, Fujiang 361100, China
Eric-Pcr And Sau-Pcr Analysis Of Food-Borne Listeria Monocytogenes, Zhao Yiming, Shi Lei, Meng Hecheng, Zhang Zhigang, Yan He
Food and Machinery
To investigate the distribution of serotypes, genetic relativity and epidemiological characteristic of Listeria monocytogenes (LM). 22 LM strains isolated from Guangzhou and Xiamen were investigated by ERIC-PCR and Sau-PCR. Results of ERIC-PCR showed that these strains were distributed in 8 patterns (a-h). The main pattern was pattern h, and the number of strains was 8. Genotyping using Sau-PCR showed that all tested strains were grouped into 7 clusters (A-G). These results indicated the genetic relativity and epidemiological characteristic of different LM food-borne isolates.
Research On Quality Changes And Spoilage Mechanism Of Leisure Soybean Food During Storage,
2015
Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
Research On Quality Changes And Spoilage Mechanism Of Leisure Soybean Food During Storage, Jiang Qionghua, Zhao Liangzhong, Li Huaqiang, Bu Yufang
Food and Machinery
Investigated the changing of components in leisure soybean food during storage by using Nuclear Magnetic Resonance (NMR),and identified the contribution from these components respectively, and discussed the corruption mechanism from the microscopic view. The results indicated that leisure soybean food had three kinds of components mobility-T21,T22,T23,corresponded bound water, free water and fat, respectively. By analyzing the component contents, the first three months was the best in quality for leisure soybeans. The oxidative rancidity of oil produced peroxide led to the oxidant of amino-acid residue, and transformed the bound water in reticulate structure into free …
Preparation Of Flavor Compounds From Volvariella Volvacea By Microwave-Composite Enzyme Synergistic Extraction,
2015
Guangdong Industry Technical College, Guangzhou, Guangdong 510300, China
Preparation Of Flavor Compounds From Volvariella Volvacea By Microwave-Composite Enzyme Synergistic Extraction, Jie Guangchuan, Chen Hongjie, Li Bijin
Food and Machinery
First, hydrolyzing the Volvariella volvacea by mlti-enzyme complex hydrolysis technology, and then using microwave technology to hydrolyze, using orthogonal design method to determine the optimum extraction process of the Volvariella volvacea with microwave-enzymatic hydrolysis technology and the extract amount of α-Amino nitrogen as observing indexes and the optimum extraction process were as followed: hydrolysis time 120 min, hydrolysis temperature 55 ℃, edible fungus hydrolase No.1 to No. 2 dosage 1∶2(m∶m), initial pH 5.5, microwave power 800 W, microwave temperature 70 ℃, microwave time 10 min. The content of α-amino nitrogen in the orthogonal experiments of microwave-assisted extraction under mlti-enzyme was …
Optimizationon Extracting Technology Of Total Flavonoids From Ginkgo Biloba Leaves By Ultrasonic-Assisted Method,
2015
College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
Optimizationon Extracting Technology Of Total Flavonoids From Ginkgo Biloba Leaves By Ultrasonic-Assisted Method, Du Ruoyuan, Xie Jing, Wang Ting, Che Xu, Lan Weiqing
Food and Machinery
Objective to optimize the technology for extracting process of total flavonoids from Ginkgo biloba leaves. Methods Based on the single factor experiments for ethanol concentration, solid-liquid ratio and extracting time, orthogonal experiment L9 (33) was designed to optimize the ethanol extracting conditions of total flavonoids by ultrasonic-assisted method. Results the optimal technology for extracting conditions of total flavonoids was as followed: with 60% ethanol concentration, 1∶50 (m∶V) solid-liquid ratio and 30 min of extracting time. Conclusion According to the results of variance analysis, ethanol concentration (P<0.01) had the greatest influence on yield of total flavonoids, followed by solid-liquid ratio (P<0.05), extracting time was the minimal influence (P>0.05). Under these conditions, the yield of total flavonoids was 8.075 …
Design Of Stacking Machine For Finished Food Boxes Based On Motion Controller,
2015
Inner Mongolia University for the Nationalities College of Mechanical Engineering College, Tongliao, Inner Mongolia 028000, China
Design Of Stacking Machine For Finished Food Boxes Based On Motion Controller, Wu Xiaoqiang, Huang Yunzhan, Zhao Yongjie
Food and Machinery
A kind of finished food boxes stacking machine was designed based on "PC + motion controller". Taking PC as the upper computer and multi axis motion controller as the lower computer, communication between the upper and lower machine used standard Ethernet, HMI and multi axis motion controller communicated via the RS232/485 standard interface, and completed the stacking work via the upper and lower computer. It can realize the function of stacking, reduce the amount of labor, and improve work efficiency. And it provides a new idea for the design of the stacking machine.
Study On Subcritical Extraction Of Ginger Oil,
2015
College of Life Science & Engineering, Shaanxi University of Science & Technology, Xi′an, Shaanxi 710021,China
Study On Subcritical Extraction Of Ginger Oil, Chang Dawei, Sun Jiaojiao, Liu Shuxing
Food and Machinery
The gingers were selected as raw material and the optimum extract conditions of essential oil of ginger were studied by using subcritical extraction technology. The essential oil of ginger from the methods of subcritical extraction and hydro-distillation were compared. The 1, 1, 1, 2-tetrafluoroethane was used as the extraction agent. The optimum conditions of subcritical extraction were as follows: the materials granularity was 60 mesh；subcritical extraction time was 1.5 hours and extraction temperature was 30～40 ℃. Under the conditions, the extraction ratio of ginger essential oil was about 3.14%. The essential oil components were analyzed by GC—MS. α-curcumene and zingiberene …
Evaluation Of Sanitary Quality Of Beef And Mutton In Xilingol District,
2015
XiLinGuoLe Vocational College, Xilinhaote, Inner Mongolia 026000, China
Evaluation Of Sanitary Quality Of Beef And Mutton In Xilingol District, Xiao Fang
Food and Machinery
Recently，the beef and mutton industrialization is developing rapidlyin Xilingol district of Inner Mongolia. To have a better understanding of sanitary quality of Xilingol beef and mutton, tests of bacterial colony, fecal coliform and pathogenic bacteria were conducted on 160 pieces of Xilingol beef and mutton samples. The results showed that the qualified rate of bacterial colony and fecal coliform were 76.25% and 77.18%, and the detection rate of pathogenic bacteria was 5.63%. The data provided theory evidence for improving Xilingol beef and mutton sanitary quality in the future.
