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.
Fingerprint Analysis Technology And Its Application In Food,
2015
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Fingerprint Analysis Technology And Its Application In Food, Wu Shuai, Lei Sheng, Yang Xihong, Gao Qian, Cheng Dongwei, Zhang Ling, Zhao Wei, Zhang Tiandong, Xie Wancui
Food and Machinery
Fingerprinting technology is a kind of technique which is based on certain quality characteristics of sample by means of the fingerprint analysis methods (such as: DNA fingerprint, metabolic fingerprint, isotope fingerprints, odor fingerprint, fingerprint spectrum, etc.) to obtain a series of characteristic data and build models to get a technique for statistics and classification. and It becomes a hot spot of food testing technology research and future development trend for the advantages of rapid, accurate, sensitive ,and so on. It is described on the principle of all kinds of fingerprinting technology and application, and development trends, especially in the food …
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.
Progress On Aflatoxin Removing Technique,
2015
College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi 712100, China
Progress On Aflatoxin Removing Technique, Cao Ming, Fan Mingtao
Food and Machinery
Aflatoxin B1 is the best toxicity and carcinogenicity in the aflatoxin, and it is listed inⅠA level carcinogens by international tumor research institutes. Recently, it becomes the hot spot on how to get a method with high efficient, safe for aflatoxin removing. Meanwhile, summarizes the technologies for aflatoxin removing by physical, chemical and biological methods in this paper, including physical adsorption, extrusion, irradiation, microwave degradation, ozone degradation, ammonia fumigation, biological adsorption, biodegradable etc.. Moreover, the development of aflatoxin B1 removing is also prospected.
The Legal Norms Of Food Safety Supervision By The Media,
2015
Hebei Vocational College of Public Security Police, Shijiazhuang, Hebei 05009, China
The Legal Norms Of Food Safety Supervision By The Media, Li Xiaohua
Food and Machinery
The role of media supervision on food safety is enhanced increasingly. However, media reports on food safety in many cases exist problems of not objectively, not timely, flaws in processing mode and etc.. In order to solve these problems, analyze the reasons there must be generated, the causes of the corresponding problem from the perspective of legal norm, and for these reasons, pointed out that the state should be clear media food safety supervision power in legal norm exists, the establishment of legal accountability mechanism of malicious false reports, legal segregation mechanism of ethics bad media practitioners and the establishment …
Comparative Studies Of Legal Regulation Of Genetically Modified Food And Its Inspiration,
2015
China University of Political Science and Law, Beijing 100033, China
Comparative Studies Of Legal Regulation Of Genetically Modified Food And Its Inspiration, Chen Yang
Food and Machinery
GM food's safety is controversial since its birth. The USA and the EU gives us many experiences such as the fundamental ideas of regulation, the subject of supervision, identification system, and legislative regulation and so on. It's necessary to make a sound system of laws and regulations to guard GM food as well as a reform of supervision system of GM food. Besides, It should be optimized that the institutional settings and construct an international coordination mechanism of GM food.
Teaching Reform And Practice Of Food Nutrition Based On Constructivism,
2015
Ocean College, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
Teaching Reform And Practice Of Food Nutrition Based On Constructivism, Nie Xiaohua, Sun Peilong, He Jinzhe, Meng Xianghe
Food and Machinery
Food nutrition is an important foundation course of food science and engineering. In order to improve the teaching quality, the teaching reform and practice was developed on the basis of the content, style and practice by using constructivism theory. It stimulated the students’ subjective initiative and practice competence, and. good teaching effect has been received.
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, …
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.
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 …
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 …
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.
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 …
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 …
Analysis Of Nutritional And Bioactive Components Of Solid-State Fermented Substrate Of Isaria Cicadae,
2015
School of Biology & Food Engineering, Chuzhou University, Chuzhou, Anhui 239012, China
Analysis Of Nutritional And Bioactive Components Of Solid-State Fermented Substrate Of Isaria Cicadae, Yu Shijun, Chai Xinyi, Fan Meizhen
Food and Machinery
In the present work, the nutritional and bioactive components of the solid-state fermented substrate of I. cicadae were studied. And the results indicated that the contents of protein, total sugar and fat acid were 16.17%, 38.87% and 1.43%, respectively. The unsaturated fat acid content was 1.18%. The amino acid profile was analyzed and lysine was the first restrictive amino acid in the FAO/WHO model. The contents of vitamin E and C were 1 833 mg/kg and 239 mg/kg, respectively. Furthermore, the fermented substrate contained adenosine, mannitol and polysaccharide. This work provided basic information for the further development of Fermented Substrate …
Identification Andoptimization Of Fermentation Conditions For Symbiotic And Epiphyte Bacterium Dnc2 From Strongylocentrotus Intermedius,
2015
College of Food Science and Engineering, Dalian Ocean University, Dalian, Liaoning 116023, China
Identification Andoptimization Of Fermentation Conditions For Symbiotic And Epiphyte Bacterium Dnc2 From Strongylocentrotus Intermedius, Li Zhen, Zhang Fuyun, Li Wei, Zhao Yu, Lu Hang
Food and Machinery
To explore the Symbiotic and Epiphyte bacterium DNC2 from Strongylocentrotus intermedius, the morphological, biochemical and physiological characteristics of the strain were researched and the 16S rDNA sequences of it were analyzed. The univariate experiment and orthogonal test of L16(45) were carried out to optimize the fermentation conditions for antibacterial activity. Symbiotic and Epiphyte bacterium DNC2 was identified as Bacillus subtilis. The optimal fermentation conditions were obtained as fermentation at 35 ℃ for 120 h with initial pH 9, and the optimum fermentation medium was determined as beef extract 0.3% and peptone 0.6%. The optimized …
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 …
Experience And Enlightenment Of Food Safety Supervision In United States And The European Union,
2015
Xuchang University,Xuchang, Henan 461000, China
Experience And Enlightenment Of Food Safety Supervision In United States And The European Union, Gu Guiqin
Food and Machinery
In recent years, food safety accidents arise endlessly in our country, and it exposed the safety supervision system in our country is still need further perfection. Some countries and regions outside of our country started exploration and practice in the field of food safety regulation earlier, and many of them have accumulated rich experience. The United States, the European Union and other countries and regions in the food regulatory reforms, food safety information transparency, security regulatory legislation food authentication, etc., has accumulated rich experience. Our country can analyze their food safety regulatory experience and summarize to our enlightenment, further reflection …
