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 …
Optimization On Ultrasonic Extraction Technology Of Tannin From Gallnut,
2015
University of Shanghai for Science and Technology, Shanghai 200093, China
Optimization On Ultrasonic Extraction Technology Of Tannin From Gallnut, Li Qianyun, Zhang Shuangling, Zhou Guoyan
Food and Machinery
Gallic tannins have extensive bioactivities functions，including antioxidant，antitumor and anticancer. In order to investigate the extraction technology of Chinese gallnut tannin by ultrasonic, the effect factors，including the volume fraction of HCl , the volume fraction of ethanol, ultrasonic temperature and the ratio of material were optimized through orthogonal tests L9（34）on the basis of single factor experiment . The result showed the optimal extracting conditions were as follows: hydrochloric acid volume fraction 1.0%, ethanol volume fraction 50%, ultrasonic temperature 40 ℃, the ratio of material to liquid was 1∶30(m∶V). Under the optimal conditions，the extraction rate of Chinese gallnut …
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%.
Research On Fermentation Technology For Buckwheat Sweet Rice Wine By Tan-Fan Method,
2015
College of Biotechnology, Chengdu University, Chengdu, Sichuan 610106, China
Research On Fermentation Technology For Buckwheat Sweet Rice Wine By Tan-Fan Method, Wan Ping, Liu Hong, Tang Ling, Long Jianbing, Peng Lianxin
Food and Machinery
With buckwheat rice and glutinous rice(1∶1) as raw material, and the optimum were determined through single factor test and orthogonal test fermentation technology for buckwheat sweet rice wine by tan-fan method as follow: the use level of jiuyao was 0.4%; the use level of the wheat starter was 5%; the add liquor alcohol content 45%vol, the use level of liquor: the raw material for 1∶1(V∶m), fermentation temperature 30 ℃, the primary fermentation time 11 d. Under the above condition, the produced buckwheat sweet rice wine, after storage had mellow taste and lubrication and special styles and it was yellow in …
Preparation Of Salted Eggs With Low Salt,
2015
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangnan 214122, China
Preparation Of Salted Eggs With Low Salt, Su He, Yang Ruijin, Zhao Wei, Hua Xiao, Zhang Wenbin
Food and Machinery
A two stage brining method for preparing salted eggs with low salt was investigated. The moisture and salt content of the egg white and egg yolk in the process of brining were measured. The oil-off ratio of the yolk of the salted eggs was measured, and the sensory quality of the salted eggs was comprehensively evaluated.The results showed that, when the two stage briningprocess in which duck eggs were preserved with 19% salt solution firstly,then switched to a low concentration of 3.5% salt solution was applied, the salt content of the salted egg white was 3.64%, 51.21% lower than the …
Optimization Of Liquid Culture Medium For Fermenting Mycelial Flavone In Phellinus Igniarius,
2015
Department of Life Science, Heze University, Heze, Shandong 274015,China
Optimization Of Liquid Culture Medium For Fermenting Mycelial Flavone In Phellinus Igniarius, Xu Qian
Food and Machinery
Objective Phellinus igniarius is a kind of rare medicinal fungi, its flavone can be used as medicine. This research was to optimize liquid culture medium for flavone fermention.Methods Taking the mycelia flavone yield of Phellinus igniarius as index, the liquid culture medium was optimized with L9(34) orthogonal test. Results The optimal medium for high flavone yield established was A3B3C2D2: corn flour 3%+ wheat bran 7%, peptone 2%, KH2PO4 0.10%, MgSO4 0.15%, mycelia flavone yield of Phellinus igniarius was 212.35 mg/L. Conclusion Liquid culture medium …
Optimization On Two Kinds Of Extraction Process For Sterol In Sesame Oil Deodorizer Distillate,
2015
School of Food Science and Technology，Henan University of Technology，Zhengzhou， Henan 450001，China
Optimization On Two Kinds Of Extraction Process For Sterol In Sesame Oil Deodorizer Distillate, Ma Suhuan, Wang Xuede, Li Menghua
Food and Machinery
Explored the sesame oil deodorization distillate of two extraction methods of phytosterols. On the basis of single factor experiment with orthogonal experiment optimization for the solvent to extract for optimum process conditions were as followed, saponification time 3.5 h, saponification temperature 80 ℃, alkaline quantity 8.5 mL/0.5 g, and thetotal sterol content is 8.42%; Supercritical method to extract the best conditions were as followed: CO2 flow 20 L/h, 3 h extraction time, extraction pressure 25 MPa, extraction temperature 50 ℃, and thesterol extraction rate is 73.25%. Compared two methods of supercritical CO2 extraction method, the superior is better than the …
Optimization On Conditions Of Protease Hydrolysis For Whey Protein,
2015
School of Information Science and Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China
Optimization On Conditions Of Protease Hydrolysis For Whey Protein, Sun Yang, Qian Fang, Zhao Lei, Liu Xiaohui, Mu Guangqing
Food and Machinery
With quadratic regression orthogonal rotational combination design, the conditions of whey protein enzyme hydrolysis were optimized. Established the orthogonal regression model which is about the degree of hydrolysis to three factors of temperature, time, enzyme dosage. Experiments showed under the conditions of temperature of 57 ℃, enzyme dosage of 8 214 U/g protein and hydrolysis time of 114 minutes, the degree of hydrolysis was the maximum, of 11.72%, which basically consistent with the model value.
Effect Of Different Temperature Air Drying Conditions On Quality Of Thompson Seedless Grapes,
2015
College of Food Science and Medicine, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Effect Of Different Temperature Air Drying Conditions On Quality Of Thompson Seedless Grapes, Meng Yang, Liu Fengjuan, Wang Yuhong, Zhu Chunli, Huang Wenshu, Feng Zuoshan
Food and Machinery
The effects of different temperatures on grape quality were studied by hot air drying, taken Turpan Thompson seedless grapes as material, which was treated by dry-promoter agent, and dried by hot air drying in 30 ℃, 35 ℃, 40 ℃, 45 ℃, respectively. The results showed that: in the process of drying seedless white grapes, the contents of ascorbic acid, titratable acidity, total phenol decreased, while browning was raised. Comprehensive comparison, hot air drying in 40 ℃ can prepare raisin better quality.
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.
Study On Stability Of Rice Beverage,
2015
Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou, Zhejiang 310021, China; College
Study On Stability Of Rice Beverage, Guo Jieli, Lu Shengmin, Xing Jianrong, Chen Jianbing, Tu Kang
Food and Machinery
Eleven kinds of different stabilizers and emulsifiers were applied to the research on the stability of rice beverage. Among which, four kinds with better stability effect were selected and used in the orthogonal test to improve the stability of rice beverage. The results indicated that the rice beverage had the highest stability with its precipitation rate 0.87% only and without stratification occurred after 3 weeks at room temperature when the amount of pectin, xanthan gum and monoglyceride were added 0.60%, 0.165% and 0.60% respectively. In addition, xanthan gum and pectin had significant（P<0.01 and P<0.05, respectively）, while monoglyceride and Span 40 did not have significant（P>0.05）effect on the stability of rice beverage. Comparatively, …
Preparation Of Germinated Soybean Milk With Household Soymilk Machine,
2015
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation Of Germinated Soybean Milk With Household Soymilk Machine, Jin Zixin, Yang Ruijin, Zhu Shengbo, Liu Xinjuan, Zhang Wenbin
Food and Machinery
The objectives of this study were to optimize pulverizing and boiling process for germinated soybean milk. Pulverizing temperature and boiling time were explored through single-factor experiments and the optimal temperature was figured out as 70 ℃ and boiling time as 4 min.With optimized process, content of γ-aminobutyric acid, total freeamino acids, essential freeamino acids in the germinated soybean based milk were 1.36 mg/100 g, 0.455 g/100 g, and 0.219 g/100 g, respectively. Compared with dry soybean milk, the above contents were 3.68, 1.34, 8.87 folds increased respectively. Despite that the trypsin inhibitor activity (TIA) was 1.27 times that of dry …
Optimization On Technology Of Potato Yogurt,
2015
Hebei Qinhuangdao Food Cosmetics Inspection Detachment, Qinhuangdao, Hebei 066001, China
Optimization On Technology Of Potato Yogurt, Wu Jianmin, Liu Shaojun, Shao Songlin
Food and Machinery
To reseach technology of the potato yogurt，the technology and formulation of potato yogurt inoculation of the ferment,fermentation time,temperature and other parameters were studied. The optimum technological conditions of potato yogurt were optimized.The optimum formulation was as followed: potato juice to milk 20∶70(V∶V), sugar 4%(m/V), Starter cultures 8%（V/V）, ferment time 6 h.
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 …
Development Andchallenge Of 3d Print In The Food Industry,
2015
Jiangyin Polytechnic College, Jiangyin, Jiangsu 214405, China
Development Andchallenge Of 3d Print In The Food Industry, Li Guangling
Food and Machinery
With the rapid development of 3D printing technology, its applications expand into the field of architecture, industrial design and orthopedic from the traditional mold manufacturing. The cost reduction is benefited from the development of opening hardware technology. In the food industry, 3D food printing will have a profound impact on shortage of food supply, individual needs. But there are also many challenges in material limitations, taste, safety, cost and psychological disorders which 3D food printing must face.
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.
Research Status And Progress Of Ultra-Low Temperature Refrigeration Plant,
2015
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
Research Status And Progress Of Ultra-Low Temperature Refrigeration Plant, Guo Yaojun, Xie Jing, Zhu Shixin, Wang Jinfeng, Tang Yuanrui
Food and Machinery
Ultralow temperature of －40 ℃～－80 ℃ is mainly used in the fields such as food processing, petrochemical industry, biological pharmacy and scientific experiments. The ultralow temperature refrigeration system and the research progress with refrigerant and compressor were introduced. Based on the comparison with the current research at home and abroad. the future development of ultra-low temperature refrigeration unit can be optimized from the auto-cascade refrigeration system, and the natural refrigerants as a substitute can also be concerned, further studies for the compressor inverter technology and other aspects of CO2 compressors’ performance.
Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying,
2015
Food and Biology Engineering College, Henan University of Science & Technology, Luoyang, Henan 471003, China
Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying, Yan Shasha, Duan Xu, Ren Guangyue, Liu Wei
Food and Machinery
Microwave freeze-drying is a rapid dehydration technique that can be applied to certain foods, particularly to seafoods, and fruits and vegetables. MFD involves much less drying time and energy consumption than conventional freeze-drying methods, and also improves product quality. The article presents the principles of microwave freeze-drying, the research progress of heat and mass transfer mathematical simulation at home and abroad, the detection technology online, and the dielectric properties of materials taken into account in the drying process simulation. After analyzing the problems, the trend of numerical simulation of freeze-drying is predicted.
Research Progress Of Health Functions Of Wheat Bran,
2015
College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
Research Progress Of Health Functions Of Wheat Bran, Du Zhenya, Chen Fusheng, Bu Guanhao
Food and Machinery
As one of the important dietary fiber source, wheat bran contains various active polysaccharides, phenolic compounds and others physiologically active substances, which plays an important role in human health. Mainly introduced and prospected the function of wheat bran in relieving constipation, colon cancer, diabetes and other.
Application Of Calcium In Fruit And Vegetable Industry,
2015
Henan University of Technology, Zhengzhou, Henan 450052, China
Application Of Calcium In Fruit And Vegetable Industry, Yu Hongguo, Chen Fusheng, Lai Shaojuan, Zhang Lifen
Food and Machinery
As an important fruit elements of the cell wall, calcium is also an important component of the plasma membrane.It plays an important role for the growth and development of fruits and vegetables, and also involved in regulating a variety of physiological processes, improve fruit quality. In the production and processing,spraying calcium fertilizer before harvest can improve the quality of fruits and vegetables; postharvest calcium treatment can also prolong its storage period, maintain good quality, reduce the loss of fruits and vegetables after the harvest.
