Study On The Extraction Of Low-Potassium Kappa-Carrageenan By Ethanol Inhibition,
2022
College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021 , China ；Key Laboratory of Food Microbiology and Enzyme EngineeringTechnology of Fujian Province, Xiamen, Fujian 361021 , China ；Research Center ofFood Biotechnology of Xiamen City, Xiamen, Fujian 361021 , China
Study On The Extraction Of Low-Potassium Kappa-Carrageenan By Ethanol Inhibition, Chen Yan-Hong, Wu Ling, Jiang Ze-Dong, Ni Hui
Food and Machinery
Objective:In order to control the potassium ion content in Carrageenan, this project used alcohol inhibition method instead of potassium ion solution to extract Carrageenan.Methods:The volume fraction of ethanol in the processes of alkali treatment, alkali residual cleaning, and precipitation of carrageenan after filtration during the extraction were optimized for controlling K+concentration.Results:The concentration of ethanol to inhibit the dissolution of Carrageenan was 60% in the process of alkali treatment and cleaning residual alkali, and the ratio of 60% ethanol solution to glue solution was 5∶1 in the process of Carrageenan precipitation. By using this process, the yield of …
Study On Extraction Process Of Methylated Catechin From Zijuan Tea By Response Surface Methodology,
2022
Faculty of Life Science and Technology, Kunming University of Science and Technology,Kunming, Yunnan 650500 , China
Study On Extraction Process Of Methylated Catechin From Zijuan Tea By Response Surface Methodology, Li Yu-Qian, Gao Chuang-Chuang, Li Ming-Chao, Li Xiao-Lei, Hao Qian
Food and Machinery
Objective:optimizing the extraction process of methylated catechin from Zijuan tea.Methods:Using acid ethanol as extraction solvent, based on three single factor experiments, the extraction time, extraction temperature and liquid-solid ratio were used to investigate the interaction of the above three factors on the extraction rate of methylated catechin from Zijuan tea.Results:The optimum extraction conditions were as follows: extraction time 100 min, extraction temperature 75 ℃, solid-liquid ratio(m Zijuan tea∶VSolvent)1∶74(g/mL); under these conditions, the mass concentration of methylated catechin in the extract could reach 26.7 mg/g, and the relative error with the verification value was 1.48%.Conclusion:HPLC and …
Effect Of Gms And Cooling Temperature On The Characteristics Of The Beef Tallow-Hot Pot Seasoning,
2022
Sichuan Teway Food Group Co., Ltd., Chengdu, Sichuan 610200 , Chinan
Effect Of Gms And Cooling Temperature On The Characteristics Of The Beef Tallow-Hot Pot Seasoning, Ye Dan, Wang Chuan-Ming, Li Jia, Liu Peng, He Gao-Jie
Food and Machinery
Objective:This study aimed to analyze the impact of the addition of GMS and the cooling temperature on crystallization behavior of the beef tallow during the production process of beef tallow-hot pot seasoning.Methods: Exploring by measuring the hardness, solid fat content (SFC), color, and isothermal crystallization kinetic parameters of the beef tallow in the beef tallow-hot pot seasoning.Results: When the GMS addition exceeded 1.5%, the hardness of the beef tallow increased related to the amount of GMS, without significant impact on the SFC. Meanwhile, as he cooling temperature decreases, the hardness and SFC of the beef tallow showed …
Ptimization Of Technological Conditions For Preparing Corncob Reducing Sugar By Two-Enzyme Method,
2022
School of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China
Ptimization Of Technological Conditions For Preparing Corncob Reducing Sugar By Two-Enzyme Method, Wang Jing-Xuan, Lu Bu-Shi, Li Xin-She, Wu Qiang
Food and Machinery
Objective:This study focuses on realizing the reuse and resource optimization of corncobs.Methods:Using corncob as raw material, using cellulase and hemicellulase to synergistically degrade corncob to prepare reducing sugars. Based on single factor test, response surface methodology was used to determine the mass ratio of cellulase to hemicellulase and double-enzyme process conditions, including addition amount, enzymolysis time, enzymolysis temperature, were optimized.Results:The optimal process parameters for corncob degradation to produce reducing sugars were as follows. The mass ratio of cellulase to hemicellulase was 13∶2, and the amount of double enzyme added was3.25%, hydrolyzed at 50 ℃ for 5.0 h. …
Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology,
2022
School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002 , China
Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology, Peng Yu-Hang, Wang Guang-Hong, Sun Fei-Xue, Jin Ting-Xiang
Food and Machinery
Objective:This study focuses on optimizing the heat pump drying process of carrot.Methods:On the basis of single factor experiment, Box-Behnken experiment was designed. Color difference, rehydration ratio and β-carotene content were used to study the effects of initial temperature, drying temperature rise and slice thickness on carrot drying quality. The regression equation was established, and the interaction between three independent factors on the response was analyzed. The optimal drying process parameters and the predicted values of carrot heat pump drying were obtained. Finally, the optimal parameters were determined by comparing the experimental results with the predicted values.Results:The …
Research Progress On Nutrient Components And Application Of The Exported “Qinzhou Huang” Millet,
2022
Taiyuan Customs Technical Center, Taiyuan, Shanxi 030024 , China
Research Progress On Nutrient Components And Application Of The Exported “Qinzhou Huang” Millet, Zhang Xin-Xin, Yang Yan-Qiang, Hua Jin, Wu Xi
Food and Machinery
In this review, the cultivation environment, research and development status, nutritional composition, health effect and application in food and medicine of Changzhi region characteristic export products“Qinzhou Huang”millet were summarized,and its development prospects, development and utilization were prospected.
Research On Recognition Of Stem/Calyx And Defects Of Dried Hami Jujube Based On Resnext And Transfer Learning,
2022
College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Xinjiang 832003 , China
Research On Recognition Of Stem/Calyx And Defects Of Dried Hami Jujube Based On Resnext And Transfer Learning, Li Cong, Yu Guo-Wei, Zhang Yuan-Jia, Ma Ben-Xue
Food and Machinery
Objective:This study focuses on solving the problems that stem and calyx are mistakenly recognized as defective jujube in the current detection process of jujube.Methods:A method for identifying stem / calyx and defects of dried Hami jujube based on deep learning and image processing was proposed. By improving the depth residual network ResNeXt-50, using the region of interest extraction method and transfer learning technology, TL-ROI-X-ResNeXt-50 classification model was proposed to realize the classification of stem / calyx and defects of dried Hami jujube.Results:Through the comparison of model experiments, the region of interest extraction method and transfer learning technology …
Identification Of Psoraleae Fructus Illegally Added In Mixed Wine And Mixed Tea Based On High Resolution Mass Spectrometry Library And Diagnostic Ratio Of Characteristic,
2022
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075 , China ；Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test Office, Wuhan, Hubei 430075 , China
Identification Of Psoraleae Fructus Illegally Added In Mixed Wine And Mixed Tea Based On High Resolution Mass Spectrometry Library And Diagnostic Ratio Of Characteristic, Gao Fang, Wu Wan-Qin, Wang Bin, Liu Guo-Jiao, Jiang Feng
Food and Machinery
Objective:A method based on the high resolution mass spectrometry library and diagnostic ratio of characteristic components was established to identify the illegally added psoraleae fructus in wine and tea.Methods:High resolution mass spectrometry library of psoraleae fructus was constructed by high performance liquid chromatography quadrupole time of flight mass spectrometry (HPLC-TOF-MS) for preliminary screening. Combined with the diagnostic ratio method of the characteristic components by, high performance liquid chromatography, psoraleae fructus in different 20 samples of mixed wine and mixed tea from different picking time and origin was tested and analyzed The diagnostic ratio of characteristic component peak area, which …
Aroma And Baking Characteristics Of Kiwifruit And Its Bread Fermented By Pediococcus Pentosaceus,
2022
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Shenzhen Jinguyuan Industry Development Co., Ltd., Shenzhen, Guangdong 518000 , China ；Guangzhou Food Industry Research Institute, Guangzhou, Guangdong 510641 , China ；Guangzhou Puratos Food Co., Ltd., Guangzhou, Guangdong 511400 , China ；Shandong Daoxiangcun Food Industry Co., Ltd., Heze, Shandong 274000 , China
Aroma And Baking Characteristics Of Kiwifruit And Its Bread Fermented By Pediococcus Pentosaceus, Huang Jing, Iang Li-Ting, Chen Cheng, Guo Rui-Jun, Huang Wei-Ning, Zeng Yong-Qing, Li Ning, Gao Tie-Cheng, Zhou Li-Yuan
Food and Machinery
Objective:This study aimed to explore the effect of Pediococcus pentosaceus J8 fermented kiwifruit on bread baking and flavor profile characteristics of wheat bread. Methods: The changes in β glucosidase enzyme activity, organic acids and flavor compounds during kiwifruit fermentation were analyzed. The physical and chemical properties of wheat dough incorporated with fermented kiwifruit were determined. Moreover, the changes in total dietary fiber and total amino acid content, bread quality and flavor characteristics of the resulted bread were also determined. Results: After 15.5 hours of fermentation, the β glucosidase activity reached 55.13 U/L, and the content of lactic acid and …
Analysis Of Flavor Compounds In The Process Of Stewed Pork At Key Stages,
2022
Guizhou Livestock and Poultry Germplasm testing Center, Guiyang, Guizhou 550018 , China ；Guizhou University, Guiyang, Guizhou 550025 , China
Analysis Of Flavor Compounds In The Process Of Stewed Pork At Key Stages, Yao Min, Xie Guo-Fang, Yang Rong, Zhou Di, Long Qing-Meng, Zhang Chun-Jiang
Food and Machinery
Objective:The flavor formation process of stewed pork was investigated in this study. Methods: Electronic nose and gas-phase mass spectrometry (GC-MS) techniques were used to compare the key processes such as bleaching, frying, stewing and addition of sauces during the processing of stewed pork, and to analyze the changes of flavor compounds. Results: The results of electronic nose measurement were consistent with the results of gas chromatography analysis. The flavor content of raw pork and sauces was the highest, and the flavor substances decreased in the blanching, frying and stewing stages. However, the characte-ristic flavor substances were formed continuously. A …
Comparison Of Active Components And Antioxidant Activity Of Non-Medicinal Parts Of Polygonatum Cyrtonema,
2022
College of Agriculture, Guizhou University, Guiyang, Guizhou 550025 , China ；GuizhouKey Laboratory of Propagation and Cultivation on Medicinal Plants, Guiyang, Guizhou 550025 , China
Comparison Of Active Components And Antioxidant Activity Of Non-Medicinal Parts Of Polygonatum Cyrtonema, Wang Tian-Mei, Wang Hua-Lei, Li Dan-Dan, Chen Song-Shu, Pan Ke-Qin
Food and Machinery
Objective:This study focuses on improving the comprehensive utilization rate of Polygonatum cyrtonema.Methods:The contents of total flavonoids, total saponins and total phenols from roots, stems, leaves, flowers and buds, of P. cyrtonema were determined. The scavenging rates of DPPH·, ·OH and nitrites in extracts of above tissue were measured and compared as well. Results:The contents of total flavonoids and total phenols five different kinds of non-medicinal tissue were in the same order, in which from highest to lowest was, leaves, buds, flowers, stems and roots, and the content of total saponins in flower was the highest In terms of …
Content Of Biogenic Amines From Hunan Bacon And Its Quality Analysis,
2022
Hunan Traditional Chinese Medical College, Zhuzhou, Hunan 412012 , China
Content Of Biogenic Amines From Hunan Bacon And Its Quality Analysis, Hu Peng, Zhou Huang-Hui, Chen Guang-Jing, Li An-Ping
Food and Machinery
Objective:This experiment is to judge the comprehensive quality of Hunan bacon.Methods:The contents of 8 biogenic amines in Hunan bacon were determined by HPLC-UV. The contents of moisture content, peroxide value and nitrite were measured.Results:The facts showed the total amount of biogenic amines was 127.22~166.24 mg/kg, which were mainly composed of cadaverine, putrescine, spermine and tyramine. The content of histamine was 0.43~10.24 mg/kg while the content of tyramine was 2.11~57.60 mg/kg. As for the physical and chemical indicators, the moisture content in the sample ranged from 13%~23%, the detection range of peroxide value was 0.014 2~0.035 0 g/100 …
Uncertainty Evaluation Of Two Titration Methods For Determination Peroxide And Acid Value In Edible Oil,
2022
Huangmei County Public Inspection and Testing Center, Huanggang, Hubei 435501 , China
Uncertainty Evaluation Of Two Titration Methods For Determination Peroxide And Acid Value In Edible Oil, Cheng Hui, Liu Shun, Guan Hong-Xuan
Food and Machinery
Objective:Two kinds of titration methods (automatic potentiometric titration and indicator titration) of GB 5009.229 and GB 5009.227 were used to analyze the expanded uncertaintyof the determination of acid value and peroxide value in edible oil.Methods:CNAS-GL006 was used for the uncertainty component and extended uncertainty of the measurement results of the two titration methods.Results:The results showed that the standard solution was the main factor affecting the uncertainty of acid value (value) and peroxide value.Conclusion:The effects of the two titration methods on peroxide value and acid value (value) of edible oil is relatively small, and the appropriate …
Simultaneous Determination On Migration Of Three Aldehydes In Food Contact Rubber Gaskets By Hplc,
2022
The Technology Center of Haikou Customs, Haikou, Hainan 570311 , China
Simultaneous Determination On Migration Of Three Aldehydes In Food Contact Rubber Gaskets By Hplc, Fu Ling-Mei, Wang Yu-Jian, Xu Li
Food and Machinery
Objective:A HPLC method was established for simultaneous determination of formaldehyde, acetaldehyde and acrolein in food contact rubber gaskets.Methods:The migration test was carried out according to GB 5009.156—2016 by using 4% acetic acid aqueous solution, 10% ethanol aqueous solution, 20% ethanol aqueous solution, 50% ethanol aqueous solution and olive oil as food stimulants. After derivatization reaction, the samples were separated on Accucore RP-MS column with acetonitrile-water solution as mobile phase and detected by UV detector.Results:The results showed that the three aldehydes showed good linear relationship in the mass concentration range of 0.05~5.0 mg/L, with the correlation coefficients R≥0.998 …
Detection Device For Microfluidic Molds Airborne In Food (Beverage) Processing Workshop,
2022
Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang, Jiangsu 212400 , China
Detection Device For Microfluidic Molds Airborne In Food (Beverage) Processing Workshop, Zhao Zhong-Ying, Xu Pei-Feng, Yan Fang
Food and Machinery
Objective:To monitor and control mold spores contamination effectively in food (beverage) processing workshops.Methods:The mold spores are enriched and classified by microfluidic chip, and the air aerosol was collected in 2~10 micron channel and prepared on film. Finally, spore images were taken by camera and electron microscope, and spores were detected, distinguished and counted by Canny algorithm.Results:Compared with the traditional falling plate method, the detection device designed in this paper could detect 103cell/mL mold spores sprayed in the air within 20 minutes.Conclusion:Using airborne UAV to detect mold pollution in food (beverage) processing workshop in the air …
Performance Comparison Of Cryogenic Refrigeration System Using Lng Wasted Cold And Ammonia Refrigeration,
2022
Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134 , China
Performance Comparison Of Cryogenic Refrigeration System Using Lng Wasted Cold And Ammonia Refrigeration, Ning Jing-Hong, Wang Run-Xia, Liu Hua-Yang, Jia Yong-Qin
Food and Machinery
bjective:To compare the performance of cryogenic refrigeration system using LNG wasted cold and ammonia cooling.Methods:The thermodynamic and economic models of the two systems were established by MATLAB. Under the basic parameters, the working medium concentration suitable for LNG low-temperature refrigeration system was selected, and the cold storage temperature and refrigeration capacity were changed respectively. The thermal economy of the two systems was compared and analyzed.Results:With the increase of ethylene glycol concentration, LNG mass flow, system power consumption and cold storage capacity increased, COP decreased, but ethylene glycol mass flow remained unchanged; With the increase of cold storage temperature, …
Numerical Simulation Study Of Optimal Inlet Conditions Of Rectifier Nozzle Type Distributor,
2022
Tianjin University of Commerce, Key Laboratory of Tianjin Refrigeration Technology, Tianjin 300134 , China
Numerical Simulation Study Of Optimal Inlet Conditions Of Rectifier Nozzle Type Distributor, Sun Huan, Lei Zhuo-Ya, Teng Xin-Bo, Zhu Jun-Da
Food and Machinery
Objective:In order to effectively improve or eliminate as much as possible in the refrigeration system, the uneven distribution of gas-liquid two-phase refrigerant in the evaporator leads to the performance decline of the refrigeration system. Methods:The adopts CFD numerical simulation method was used to establish the physical model of rectifier nozzle type distributor and mathematical model of gas-liquid two-phase flow, based on the mixture model in multiphase flow model, which simulated the phase distribution and the degree of gas-liquid two-phase separation inside this distributor,. Then the influence of inlet conditions (inlet flow rate and mass flow fraction of gas) on …
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices,
2022
College of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048 , China
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices, Zhang Wei-Peng, Han Meng-Yue, Ju Hao-Yu, Xiao Hong-Wei, Fan Xiao-Zhi
Food and Machinery
Objective:In order to explore the effect of step-down relative humidity drying strategy on the drying characteristics of agricultural products.Methods:Yam slices were selected as the object. The effects of constant humidity drying (relative humidity 15%, 25%, 35%, 45%) and step-down relative humidity drying (relative humidity 45% in the first stage for different times of 10, 20, 30, 60 min and relative humidity 20% in the second stage) on the drying characteristics of yam slices were studied at 60 ℃; The multi-field coupling model was constructed for the simulation of heat and mass transfer; The rehydration ratio and microstructure of the …
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices,
2022
College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899 , China
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices, Tang Xiao-Xian, Zheng Jing, Ren Ai-Qing, Duan Zhen-Hua, Wei Zhen-Zhen, Qin Yan-Ting, Fu Hai-Ping
Food and Machinery
Objective:In order to explore the effect of heat pump drying temperature on the drying characteristics and quality of persimmon slices;Methods:Taking persimmon as the raw material, the effects of different drying temperatures were compared, on the drying time, drying rate, color, hardness, rehydration rate, tannin content, total sugar, vitamin C and total acid content of dried persimmon slices.Results:when the heat pump drying temperature was 65 ℃, the drying rate was higher and the drying time was shorter. The dried persimmon slices dried at 65 ℃ had bright color, similar to fresh fruit color, good rehydration performance, the lowest …
Purification Processing Of Pigment From Boletus Eduliswith Macroporous Resin And Its Antioxidant Capacity,
2022
School of Life Science, Southwest Forestry University, Kunming, Yunnam 650224 , China
Purification Processing Of Pigment From Boletus Eduliswith Macroporous Resin And Its Antioxidant Capacity, Guo Lei, Zi Lu-Xi, Cui Qi, Zhou Yu, Qiu Hui-Ting, Kan Huan
Food and Machinery
Objective:The aim of this work is to obtain the optimal purification process of pigment from Boletus edulis by macroporous resin, and study its antioxidant activity. Methods:Based on the static and dynamic test, the influence of resin type, sample concentration, pH, loading flow ratio, ethanol concentration and elution flow ratio on the adsorption and desorption activity of Boletus edulis pigment were investigated to determine the optimal purification conditions. Then the structure, the DPPH·, ABTS+· and ·OH scavenging activity of the Boletus edulis pigment purified was also evaluated. Results:AB-8 was the most suitable type of macroporous resin and the optimum …
