Study On The Mechanical Properties Of Electro-Spun Fiber Film Of Konjac Glucomannan/Combined With Nano-Fe3O4,
2020
Department of Food and Biology Engineering, Zhangzhou Profession and Technology Institute,Zhangzhou, Fujian 363000 , China ；The Applied Technical Engineering Center of Further Processing andSafety of Agricultural Products, Higher Education Institutions i
Study On The Mechanical Properties Of Electro-Spun Fiber Film Of Konjac Glucomannan/Combined With Nano-Fe3O4, Xie Jian-Hua, Xie Bing-Qing, Zhang Gui-Yun, Zheng Jun-Feng, Gao Zhi-Qiang, Pang Jie
Food and Machinery
In order to improve the mechanical property, Konjac glucomannan (KGM) was mixed with nano-Fe3O4 to prepare the composite membrane by electrospinning technology. Results indicate that the content of raw materials, including nano-Fe3O4, KGM, glycerin, and Na2CO3, had considerable impact on the mechanical property of composite membrane. When the ratio of nano-Fe3O4, KGM, glycerin, and Na2CO3 in the composite membrane was 1.0%, 1.2%, 0.1% and 0.1% respectively, the tensile strength was 28.35 MPa and the elongation at break was 6.42%.
Establishment And Prediction Of Growth Kinetics And Shelf-Life Model Of Specific Spoilage Organisms In Mackerel At Cold Chain Conditions,
2020
Ningbo Institute for Food Control, Ningbo, Zhejiang 315048 , China
Establishment And Prediction Of Growth Kinetics And Shelf-Life Model Of Specific Spoilage Organisms In Mackerel At Cold Chain Conditions, Xing Jia-Li, Xu Xiao-Rong, Cheng Hai, Zheng Rui-Xing, Zhang Shu-Fen, Fu Xiao, Zhou Zi-Yan, Mao Ling-Yan
Food and Machinery
The purpose of this paper was to predict the growth dynamics of dominant spoilage bacteria for Spanish mackerel in different cold-chain logistics temperatures. The total viable counts (TVC), Shewanella counts and Pseudomonas counts were analyzed respectively, and the total volatile base nitrogen (TVB-N) and sensory quality index(QI)value at the end of the shelf life of Spanish mackerel were evaluated at 0, 4, 10 ℃ cold-chain logistics simulation. On the basis of the dynamic change of SSO with modified Gompertz equation, Belehradek equation was used to construct the prediction models of growth and shelf life for SSO in Spanish mackerel at …
Simulation Of Sensory Quality Of Tobacco Leaf Alcoholization Based On Bp Neural Network,
2020
Technology Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, Sichuan 610066 , China
Simulation Of Sensory Quality Of Tobacco Leaf Alcoholization Based On Bp Neural Network, Deng Yu-Xiang, Luo Cheng, Li Dong-Liang, Yang Jie, Zhou Dong, Du Wei, Chen Si-Ang
Food and Machinery
Establish a prediction model for sensory quality of tobacco leaf alcoholization, which is used to predict sensory changes in the process of tobacco leaf alcoholization process, breaking through the traditional empirical method to guide tobacco leaf inventory turnover and formulation use. In this paper, 18 alcoholic sensory scores of the 18 different samples in 4 warehouses were taken as initial samples at intervals of 6 months, totally 36 months. Firstly, Through factor analysis, the tobacco alcoholization level is divided, and then to perform BP neural network test and prediction,the results show that this model is feasible and effective for predicting …
Effects Of A Formula Containing Vitamin B On Ameliorates Anxious/Depression-Like Behaviors In An C57bl/6 Mice Model,
2020
College of Food Science and Technology, South China University of Technology, Guangzhou,Guangdong 510640 , China
Effects Of A Formula Containing Vitamin B On Ameliorates Anxious/Depression-Like Behaviors In An C57bl/6 Mice Model, Zhu Xi-Ping, Li Wen-Zhi, Tao Qian, He Wen-Jiang, Cui Chun
Food and Machinery
Investigated effects of vitamin B complex TRP peptides and SOD on the anti-oxidative activity in brain tissue, serum inflammatory factor levels and reverse anxious/depression-like behaviors. Vitamin B complex TRP peptide and SOD (VB3︰ VB6︰TRP peptide︰SOD = 2︰10︰3︰4; VBPS) high, medium and low gavage doses were 260, 195, 130 mg/(kg·d), respectively. Studies showed that VBPS could reverse the anxious/depression-like behaviors and the slow body weight gain, with VBPS at a high dose being more effective. VBPS showed to control the effects of serum inflammatory cytokines (TNF-α, IL-6, IL-1β and IFN-γ), decrease malondialdehyde (MDA) levels and increase superoxide …
Antioxidant And Antibacterial Activity Of Polyphenols From Lyophyllum Cinoraseens Konr & Maubl,
2020
Wenzhou Institute of Agricultural Sciences, Wenzhou, Zhejiang 325000 , China
Antioxidant And Antibacterial Activity Of Polyphenols From Lyophyllum Cinoraseens Konr & Maubl, Li Yan-Po, Huang Yan, Cheng Lu-Jie, Sun Yi-Ting
Food and Machinery
In order to investigate the antioxidation and antibacterial effect of polyphenols from Lyophyllum Cinoraseens Konr & Maubl, crude polyphenols after ultrasonic-assisted ethanol extraction purified polyphenols with macroporous resin were used as raw materials to study the scavenging effect for ·OH, O · and DPPH· and antibacterial effect by the filter paper disc method. The results showed that crude polyphenols and purified polyphenols from Lyophyllum Cinoraseens Konr & Maubl both exhibit the scavenging effect for ·OH, O · and DPPH·, and there presented certain dose-effect relationship between scavenging ability and the concentration of polyphenols. Crude polyphenols and purified polyphenols showed …
Optimization Of Ultrasonic-Assisted Extraction Of Total Flavonoids From Leaves Of Phyllanthus Emblica And Its Antioxidant Capacity,
2020
College of Biology and Food Engineering, Guangxi Normal University for Nationalities, Chongzuo, Guangxi 532200 , China ；Guangxi Colleges and Universities Key Laboratory Breeding Base of Chemistry of GuangxiSouthwest Plant Resources, Chongzuo, Guangxi 532
Optimization Of Ultrasonic-Assisted Extraction Of Total Flavonoids From Leaves Of Phyllanthus Emblica And Its Antioxidant Capacity, Du Li-Juan, Su Xiu-Fang, Huang Cheng-Yin
Food and Machinery
Optimization ultrasonic-assisted extraction of total flavonoid from leaves of phyllanthus emblica was investigated and its antioxidant capacity was determined. Through single factor experiment and orthogonal experiment, the optimization of ultrasonic-assisted extraction of total flavonoids was determined as follows, including the ratio of material to liquid 1:25 (g/mL), ethanol concentration 60%, ultrasonic power 70 W, and extraction at 60 ℃ for 20 min. Under the control of these conditions, the extraction rate of the total flavonoids from leaves of P. emblica was as high as 14.57%. Moreover, the total flavonoids from leaves of P. emblica were found good scavenging effect. With …
Impacts Of Microwave Treatment On Physicochemical Properties Of Black Rice Wine,
2020
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 ,China
Impacts Of Microwave Treatment On Physicochemical Properties Of Black Rice Wine, Chen Zhou-Yao, Yuan Jiang-Feng, Hou Zeng-Chao, Wang Da-Hong, Li Pei-Yan, Gong Ming-Gui, Zhang Bin
Food and Machinery
Microwave technology was applied to process black rice wine, effects of microwave power, microwave treatment temperature and microwave time on total phenolic content, total flavonoid content, total anthocyanins, colour and antioxidant activity of black rice wine were investigated. The results showed that the total phenol content, total flavonoids content, total anthocyanin content and antioxidant activity of the black rice wine obviously decreased after microwave treatment the black rice wine compared with the untreated black rice wine, and microwave treatment had little effect on the color change of black rice wine. The DPPH radical scavenging capacity, superoxide anion radical scavenging capacity, …
Preparation And Quality Analysis Of Low-Hardness Beef Tallow,
2020
College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384 , China ；Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384 ,China ；Tianjin Agricultural Innovation D
Preparation And Quality Analysis Of Low-Hardness Beef Tallow, Liu Jia-Min, Yao Di, He Xin-Yi, Yan Xi-Chun, Li Xu, Liu Xiao-Dong
Food and Machinery
In order to develop a kind of low-hardness blended beef tallow, the oxidation induction time of blended beef tallow and rapeseed oil was determined by Rancimat method, and the preservation period of blended beef tallow was calculated preliminarily. The hardness of the blended beef tallow at common temperature was measured by texture analyzer and compared with beef tallow and lard. The results showed that the oxidation induction time was (18.92±0.10)~(39.90±0.42) h, and the oxidation stability was between rapeseed oil and beef tallow. At a beef tallow ratio of 40% to 60%, the hardness of blended beef tallow was close to …
Optimization On Preparation Technology Of Xylan Polysaccharides Iron Complex And Its Antioxidant Activities,
2020
College of Chemistry and Bioengineering, Guilin University of Science and Technology, Guilin, Guangxi 541006 , China
Optimization On Preparation Technology Of Xylan Polysaccharides Iron Complex And Its Antioxidant Activities, Li Xia, Sun He-Fei, Tao Yang-Fei, Chen Qing, Zhou Yu-Heng, Shan Yang, Guan Yuan
Food and Machinery
Taking xylan (Xyl) and ferric chloride as substrates, the effects of the mass ratio of Xyl to sodium citrate, reaction temperature and pH on yield rate was investigated by single factor test. Preparation technology of xylan polysaccharides iron complex (XPC) was optimized by response surface methodology. The preliminary structure characterization of Xyl and XPC was performed by infrared spectroscopy and X-ray diffraction. The DPPH free radical, superoxide anion, hydroxyl radical and reducing power of XPC was also studied. The results showed that the optimum preparation conditions were as follows: the mass ratio of Xyl to sodium citrate of 3:1, reaction …
Research On The Development And Digestibility Of Potato Compound Rice Flour For The Middle-Aged And Elderly,
2020
Anhui Science and Technology University, Chuzhou, Anhui 233100 , China
Research On The Development And Digestibility Of Potato Compound Rice Flour For The Middle-Aged And Elderly, Liu Wan-Jiao, Liu Yong, Zhang Wei-Hua, Yang Jian-Ting
Food and Machinery
The best proportion of potato and rice was obtained by different proportion ratio. Thereafter, different amounts of soybean, mung bean and millet were added to determine their viscosity value, and the addition amount of each single factor was screened by combining with sensory score. The optimal formula of potato compound rice flour was determined by mixing design, and in vitro simulated digestion experiments were carried out on the potato compound rice flour prepared by combining the physiological characteristics of middle-aged and elderly. The results showed that the best formula of potato with rice flour consisted of 12.31% soybean, 20.84% mung …
Fermentation Characteristics Of Local Stater Jiaozi And Its Influence On The Quality Of Steamed Bread,
2020
Food College of Henan University of Science and Technology, Xinxiang, Henan 453003 , China
Fermentation Characteristics Of Local Stater Jiaozi And Its Influence On The Quality Of Steamed Bread, Wang Wen-Fei, Lu Yuan, Wang Ya-Xin, Yu Ji-Bin, Sun Jun-Liang, Shi Yu-Zhong
Food and Machinery
Taking the local starter Jiaozi of shangqiu (1#), nanyang (2#) and xinxiang (3#) in Henan province as the research objects, the fermentation power, gluten index, amylase activity, pH value and titratable acidity of Jiaozi were determined, and the specific volume, whiteness and texture of the steamed bread were compared and analyzed. The results showed that 3# Jiaozi from Xinxiang was superior to the other two Jiaozi in fermentation capacity, amylase activity and acid production, and the steamed bread made by 3# Jiaozi had larger specific volume and better texture characteristics than the other two Jiaozi steamed bread. Therefore, 3# Jiaozi …
Study On Prediction Model For Draw Resistance And Ventilation Of Cigarette Based On Multivariate Adaptive Regression Splines,
2020
Qujing Cigarette Factory, Hongyun Honghe Tobacco ﹝Group﹞ Co., Ltd., Qujing, Yunnan 655001 , China
Study On Prediction Model For Draw Resistance And Ventilation Of Cigarette Based On Multivariate Adaptive Regression Splines, He Xiao-Qiang, Li Hong-Shen, Xiang Hu, Wang Long, Zhang Yun-Fei, Zou Yu-Sheng, Zhao Rong, Liu Ge-Yi, Yang Tao, Li Shao-Chen
Food and Machinery
Draw resistance and ventilation of cigarette are important indexes that affect the suction feeling, smoke and sensory quality of cigarette. In order to achieve the early prediction of draw resistance and ventilation of cigarette, the relevant factors were identified by analyzing the principle of draw resistance and ventilation, combined with a large number of data with different specifications and material characteristics. The prediction model of draw resistance and ventilation of cigarette was established by using multivariate adaptive regression splines (MARS) method. After verification, the normalized mean squared error (NMSE) of draw resistance prediction model was 0.276, and the average absolute …
Research Progress On Energy Saving Optimization Of Cold Storage Plate Refrigerator,
2020
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and EnergySaving Evaluation, Shanghai 201306 , China ；College of Food Science and Technology, Shanghai OceanUniversity, Shanghai 201306 , China
Research Progress On Energy Saving Optimization Of Cold Storage Plate Refrigerator, Xu Qi-Jun, Xie Jing
Food and Machinery
This paper discusses the influence on the energy saving effect of cold storage plate refrigerator from the aspects of phase change cold storage material, cold plate placement and thermal insulation material, and prospects the future research direction of cold storage plate refrigerator.
Changes Of Gel Properties During Heating Of Duck Albumen Induced By Alkali,
2020
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China ；Livestock and Poultry Product Processing and Safety Research Center, Guangzhou, Guangdong 510642 , China
Changes Of Gel Properties During Heating Of Duck Albumen Induced By Alkali, Ling Zi-Ting, Jiang Ai-Min, Zhou Quan, Fan Hong, Ai Min-Min, Cao Yuan-Yuan
Food and Machinery
In this study, the effects of heating temperature on the gelation properties of duck albumen with 0.50% NaOH were studied by measuring the texture, water-holding capacity, pH, color, SDS-PAGE and net-work protein of duck albumen in the range of 65~95 ℃. The results showed that the firmness of the gel increased from 68.88 g to the maximum 652.35 g (70 ℃) after heating, with an increase of 8.47 times. Moreover, the elasticity increased from 45.20% to 77.5% as heated to 95 ℃. The water-holding capacity of the alkali-induced duck albumen gel increased to a maximum of 89.02% at 75 ℃, …
Quality Evaluation Of Guizhou Kidney Beans Based On Principal Component Analysis,
2020
School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou 550025 , China
Quality Evaluation Of Guizhou Kidney Beans Based On Principal Component Analysis, Wang He-Zhu, Zhu Yong, Zhu Yi, He You-Xun, Qin Li-Kang, Liang Ya-Li
Food and Machinery
Seven types of Guizhou kidney beans were used to evaluate their quality based on principal component analysis of main nutritional components. The results showed that the content of protein in kidney beans ranged from 19.11% to 23.69%. The total contents of the dietary fiber were found ranging from 23.09% to 27.60%, and those in British red bean were the highest. Seven kinds of kidney beans were rich in Ca, Mg, P, and K, ranging from 0.09% to 0.20%, 0.19% to 0.29%, 0.45% to 0.61%, and 1.48% to 1.69%, respectively; The contents of glutamic acid, aspartic acid, and leucine in these …
Verification Of Anti-Adhesive Performance Of Modified Polypropylene Films And Its Packaging Application,
2020
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China
Verification Of Anti-Adhesive Performance Of Modified Polypropylene Films And Its Packaging Application, Sui Yue, Yang Fu-Xin, Cheng Long, Xu Tao
Food and Machinery
Firstly, measured the contact angle of yogurt on films, verified the anti-adhesive effect of films with two different methods and then tested the hygienic performance of the modified films. The results showed that: 7% silicone oil + 93% polypropylene mixed modified film and 8% polytetrafluoroethylene + 92% polypropylene modified film had the best performance. The contact angles were: 85.97° and 98.84° respectively. After the verification of two anti-adhesive methods, the yogurt residues of the 7% silicone oil-modified film were 28.67% and 23.45% respectively, and the yogurt residues of the 8% polytetrafluoroethylene-modified film were 26.61% and 23.11% respectively; After safety verification, …
Effect Of 60Co-Γ Ray And Electron Beam Irradiation On Microbial Property And Qualities Of Black Broken Tea,
2020
Hunan Institute of Nuclear Agricultural Science and Space Mutation Breeding, Changsha,Hunan 410125 , China ；Hunan Engineering Technology Research Center of Agricultural BiologicalIrradiation,Changsha, Hunan 410125 , China ；Hunan Biological Irradiation T
Effect Of 60Co-Γ Ray And Electron Beam Irradiation On Microbial Property And Qualities Of Black Broken Tea, Zhang Qi-Ling, Peng Ling, Xu Yuan-Fang, Zhou Yi-Ji, Guo Feng, Zhang Yong, Deng Chao, Li Wen-Ge
Food and Machinery
In order to investigate the effect of 60Co-gamma ray and electron beam irradiation on the microbial property and qualities of black broken tea, different doses of 60Co-gamma ray irradiation and electron beam irradiation were used to irradiate black broken tea, and the effects of 60Co-gamma ray irradiation and electron beam irradiation on microorganism, quality composition and sensory quality of black broken tea were studied. The results showed that both 60Co-gamma ray irradiation and electron beam irradiation could effectively inhibit the microbial pollution in black broken tea. It was found that the 60Co-gamma ray irradiation D10 of …
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Cyclobalanopsis Glauca Shells By Response Surface Methodology And Study On Its Antioxidant Activity In Vitro,
2020
Forest Food Research Institute, Southwest Forestry University, Kunming, Yunnan 650224 , China ；College of Life Sciences, Southwest Forestry University, Kunming, Yunnan 650224 , China
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Cyclobalanopsis Glauca Shells By Response Surface Methodology And Study On Its Antioxidant Activity In Vitro, Ru Yue-Rong, Zhang Zhi-Yang, Yang Jin-Mei, He Bin, Kan Huan, Liu Yun, Wang Zhen-Xing, Zhang Xue-Chun
Food and Machinery
The ultrasound-assisted extraction was applied to the extraction of polyphenols from the Cyclobalanopsis glauca fruit shells. The effects of the concentration of ethanol, solid-liquid ratio, ultrasonic time, and number of extraction cycles on the yield of phenolic yield were studied, and the extraction process was optimized by response surface methodology (RSM). Then the in vitro antioxidant activities of Cyclobalanopsis glauca shell fruit extract (CGSE), including ferric ion reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC), were evaluated. Results: The optimal extraction process were as followed: volume fraction of ethyl alcohol 50%, extracting time 25 min, solid-liquid ratio 1:40, …
Research On Ultrasonic-Assisted Extraction Process And Stability Of Polysaccharides From Lilium Davidii Var Bulb,
2020
College of Technology and Engineering, Lanzhou University of Technology, Lanzhou, Gansu 730050 , China
Research On Ultrasonic-Assisted Extraction Process And Stability Of Polysaccharides From Lilium Davidii Var Bulb, Li Gang-Gang, Sun Jing, Fu Heng-Yi, Xiao Bi-Liang
Food and Machinery
An orthogonal test was utilized to optimize the ultrasonic-assisted extraction process of polysaccharides from Lilium davidii var waste bulb, and the stability of the polysaccharides was studied. The results showed that the optimum extraction conditions for ultrasonic-assisted extraction process were as followed: the ratio solid to liquid of 1:20 (g/mL), ultrasonic time of 60 min, ultrasonic power 250 W, and ultrasonic temperature 60 ℃. Under the conditions, the extracting rate of polysaccharides from Lilium davidii var was 18.44%. The anti-oxidization stability of polysaccharide extracts was poor, whicht was easy to be oxidized by H2O2, but has …
Research Progress Of Improved Enzyme-Linked Immunosorbent Assay Based On Nanomaterials,
2020
Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128 , China ；College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128 , China
Research Progress Of Improved Enzyme-Linked Immunosorbent Assay Based On Nanomaterials, Zhang Guang-Yin, Lu Dai, Deng Fang-Ming, Zhao Qian, Shi Xing-Bo
Food and Machinery
The recent development of improved ELISA was summarized. Nanomaterials as a substitute for traditional biological enzymes and signal substrates for colorimetry, fluorescence, electrochemistry, photothermal effects, surface enhanced Raman scattering, and chemiluminescence were also reviewed. Finally, the development direction and challenges of the improved ELISA were analyzed, and its application prospect was prospected.
