Effect Of Compound Hydrocolloid On The Rheological Properties Of Dough And The Quality Of Whole-Wheat Bread,
2019
Jinshan College of Fujian Agricultural and Forestry University, Fuzhou, Fujian 350002, China
Effect Of Compound Hydrocolloid On The Rheological Properties Of Dough And The Quality Of Whole-Wheat Bread, Ning Qian, You Peiqiong, Wu Xianhui, Pang Jie
Food and Machinery
Whole wheat bread was made with the mass ratio of whole wheat flour to wheat flour of 7∶3. The optimum formulation of the compound glue for whole wheat bread was screened by using Konjac gum, Xanthan gum and Sodium stearoyl lactate as hydrophilic colloids and emulsifiers. The parameters of flour curve were taken as criteria, and the single factor test and response surface optimization test were carried out. The results showed that the powder quality index was 129 mm after adding Konjac gum 0.47%, Xanthan gum 0.07%, and SSL 0.12% to the flour. When applied to the whole wheat bread …
Expression And Characterization Of Alkaline Β-Glucosidase In Pichia Pastoris From Bacillus Pumilus,
2019
Department of Biological and Environmental Engineering, Hefei University, Hefei, Anhui 230601, China
Expression And Characterization Of Alkaline Β-Glucosidase In Pichia Pastoris From Bacillus Pumilus, Kan Jinsong, Zhang Min, Xu Tao
Food and Machinery
Engineered Pichia pastoris strain secreting and expressing β-glucosidase gene of Bacillus pumilus was constructed and enzymatic properties of recombinant enzyme were investigated. Based on the codon usage of Pichia pastoris, the codon of the β-glucosidase gene of Bacillus pumilus was optimized, the whole gene sequence was designed and synthesized, and the expression vector was constructed and transferred into Pichia pastoris. The results showed that the β-glucosidase gene of Bacillus pumilus had been successfully transferred into the yeast and secreted and expressed. The activity of the fermentation broth after 72 h induction could reach 25.39 U/mL. The optimum temperature and pH …
Comparative Study On Volatile Flavor Among The Leg Meat From Donkey And Other Livestock Animals,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Comparative Study On Volatile Flavor Among The Leg Meat From Donkey And Other Livestock Animals, Li Xiu, Sang Panting, Daudasaadu Abiola, Zhou Guangyun, Fan Yumei, Cheng Xiangrong, Wang Dongliang
Food and Machinery
The volatile flavor compounds in donkey, pig, cattle and sheep leg meat were qualitatively and quantitatively detected by gas electronic nose and gas chromatography-mass spectrometry, and the fatty acid composition was also determined by gas chromatography analyzer. The results of gas-phase electronic nose showed that the flavor difference between the leg meat from donkey and pig was not obvious. However, the significant difference between that from donkey and beef was observed, with 76 volatile substances detected by GC-MS, mainly aldehydes. Aldehydes accounted for 70.71%, 75.36%, 48.76%, 55.94% in donkey, pig, beef and sheep, respectively. The content of n-hexanal with faint …
Effect Of Sauce Time On The Flavor And Texture Change Of Traditional Sauce And Braised Pork Products,
2019
College of Food Science, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Sauce Time On The Flavor And Texture Change Of Traditional Sauce And Braised Pork Products, Ma Fei, Huan Yanjun, Diao Xinyue
Food and Machinery
The changes of volatile flavor substances, free amino acids and texture of the samples in the traditional sauce process of pork were studied. The electronic nose principal component analysis (PCA) found that the flavor of the sample changed significantly during the sauce process. The gas chromatography-mass spectrometry (GC-MS) was used to further analyze the volatile components of the sample, and the flavor substances related to the spices in the sample were found. Most of them (o. umbellifera, terpenes, etc.) were detected and accumulated in the late stage of soy sauce (60～120 min), and the flavor substances (hexanal, etc.) associated with …
Effects Of Metal Elements On Free Burning Speed In Cutrag And Cigarette Paper,
2019
College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Effects Of Metal Elements On Free Burning Speed In Cutrag And Cigarette Paper, Ma Shengnan, Wang Jianmin, Chang Bingbing, Niu Tingting, Li Tiancheng
Food and Machinery
The contents of eight metal elements in 42 different brands of cigarette ash, cut rag, and cigarette paper were determined by flame atomic absorption spectrometry and the effects of metal contents on the free burning speed were studied. The results showed that, potassium, sodium, magnesium, manganese, zinc, and copper were closely related to the free burning speed of cigarettes. Among them, potassium promoted the free burning speed and magnesium inhibited the free burning speed. The other elements showed different influence trends due to different sources (cigarette paper or cut rag).
Effect Of Treatment On The Elimination Of Deoxynivalenol By Rho18,
2019
College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225000, China
Effect Of Treatment On The Elimination Of Deoxynivalenol By Rho18, Yu Xiaofan, Zhang Chen, Xu Huiqing, Ding Xiangli, Yuan Yaming
Food and Machinery
The effect of Rho18 treated with different methods on the removal of deoxynivalenol (DON) from wheat flour was determined by ELISA and HPLC-MS. Processing results showed that the different ways of rice root mildew Rho18 clearance to DON in wheat flour were all increased with the concentration increase with the extension of incubation time, as well as the high concentration of the treatment group. After 10 h incubation with the rest of the concentration of treatment group were significantly different, the cell walls of a high concentration of suspension and wheat 10 h incubation conditions to DON removal effect is …
Determination Of 72 Antibiotics Residues In Raw Milk By Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry,
2019
Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China; National Quality Supervision and Inspection Center for Food Products, Shanghai 200233, China
Determination Of 72 Antibiotics Residues In Raw Milk By Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry, Wang Chengping, Qin Yu, Hou Beibei, Lei Tao, Yu Chenghua, Ge Yu
Food and Machinery
The pretreatment method of antibiotic residues in fresh milk was established and optimized. At the same time, 72 kinds of compounds were effectively extracted and purified, and analyzed by ultra performance liquid chromatography-tandem mass spectrometry. In this paper, the effects of different extraction solvents and purification methods on the recovery rate of the target were investigated and the conditions were optimized. 72 antibiotics were linearly good in the range 1.0䥺[email protected] μg/L. The LOD of the five compounds was 10.0 μg/kg, the LOD of the 15 compounds was 5.0 μg/kg, and the LOD of the remaining 52 compounds was no more …
Preparation Of Otc Complete Antigen And Establishment Of Elisa Detection Method,
2019
Key Laboratory of Animal Immunology, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China; Food and Bioengineering College, Henan University of Science and Technology, Luoyang, Henan 471003, China
Preparation Of Otc Complete Antigen And Establishment Of Elisa Detection Method, Cao Jinbo, Hu Xiaofei, Wang Yao, Li Yanhong, Cao Xidan, Xing Yunrui, Sun Yaning, Deng Ruiguang, Zhang Gaiping
Food and Machinery
To prepare complete antigen of oxytetracycline (OTC) and obtain mouse polyclonal antiserum with good immunological characteristics and establish immunological detection method of OTC. In this study, carboxyl groups were introduced into OTC molecules by diazotization, and then complete antigens were prepared by coupling with carrier proteins using an improved carbodiimine method. The coupling effect of complete antigen was identified by IR, UV and SDS-PAGE. Then the BLAB/c mice were immunized with complete antigens to obtain antiserum(pAb) and identify the antiserum immunological characteristics. After optimizing the reaction conditions of ELISA, indirect competitive ELISA method of OTC was established. The results showed …
Evaluation Of Uncertainty For The Determination Of Pentachlorophenol In Pork Liver By Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry,
2019
Changsha Institute for Food and Drug Control, Changsha, Hunan 410016, China
Evaluation Of Uncertainty For The Determination Of Pentachlorophenol In Pork Liver By Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry, Ouyang Li, Wang Hui, He Yi, Chen Yaya, Hu Tingshu, Liu Manshu
Food and Machinery
Based on GB 23200.92-2016, the samples were detected, and a mathematical model was established. Moreover, each uncertainty of the whole analysis procedures was analyzed and quantified. It was found that, when the pentachlorophenol residue was 14 μg/kg, the extended uncertainty was 3 μg/kg (k=2) under the 95% confidence interval. The results showed that the main sources of measurement uncertainties are derived from the final volume of sample, measurement repeatability, standard solution preparation, and the calibration fitting.
Hplc Analysis Of Flavonoids In Apocynumvenetum Tea And Its Antioxidation In Vitro,
2019
Environment and Quality Inspection College, Chongqing Chemical Industry Vocational College, Chongqing 401228, China
Hplc Analysis Of Flavonoids In Apocynumvenetum Tea And Its Antioxidation In Vitro, Zhang Jing, Ren Xiaoli, Li Xixi, Yi Sha, Li Chong, Zhao Xin
Food and Machinery
In this study, the contents of rutin and isoquercetin in flavonoids of Apocynumvenetum tea was determined by high performance liquid chromatography (HPLC), and the antioxidant effect in vitro was evaluated. A good separation of rutin and isoquercetin from flavonoids of Apocynumvenetum tea was achieved by vacuum heating reflux combined with macroporous adsorption. Rutin and isoquercetin were separated effectively in the extract of Apocynum venetum teaflavonoids. The results showed good linear relationship, the range of rutin was 0.453 1~9.062 5 μg (r=0.999 55) and that of isoquercetin ranged from 0.258 3 to 5.166 5 μg (r=0.999 65). The recoveries of rutin …
Isolation, Purification And Identification Of Microorganisms In Moldy Cigarettes Products,
2019
Technology Center, China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
Isolation, Purification And Identification Of Microorganisms In Moldy Cigarettes Products, Lei Sheng, Yang Qianxu, Shi Yanping, Jiang Juxing, Liu Xiuming, Zhang Ling, Chen Wenyi, Wang Xuejiao, Zeng Yicheng
Food and Machinery
Five strains were isolated and purified from moldy cigarettes, and were identified by fungal morphology and microscopy. It was found that there were 2 strains of Aspergillus, 1 strain of Penicillium, 1 strain of Alternaria, and 1 strain of Cladosporium. Through the 18S rDNA-ITS sequence analysis and the construction of phylogenetic tree, the mildew microorganism of cigarettes were identified as five species, such as Aspergillus sydowii, Aspergillus flavus, Cladosporiumtenuissimum, Penicilliumdigitatum and Alternaria. It was concluded that Aspergillus flavus was the main strain causing mildew in cigarette products by the mildew experiment.
The Exchange Mechanism Of Food Safety Risks In Japan, Europe And America And Its Enlightenment,
2019
Beijing Dongcheng District Center for Disease Control and Prevention, Beijing 100007, China
The Exchange Mechanism Of Food Safety Risks In Japan, Europe And America And Its Enlightenment, Gu Kaichen, Chang Zhirong, Wei Ting, Yao Xiaoyuan
Food and Machinery
Building risk communicationsystem is one of the most important means to prevent and manage food problems in the field of international food safety. It has become the consensus of all countries to apply it to the management of food safety. This paper systematically expounds the mechanism of food safety risk communication in Japan, EU and USA, and analyses its framework and functions, aiming at exploring the mechanism of food safety risk communication in foreign countries, and providing enlightenment for the establishment and implementation of the mechanism of food safety risk communication in China.
Path Dimension Of Industry Self-Discipline In Tourism Food Safety Governance,
2019
Wuhan Polytechnic, Wuhan, Hubei 430073, China
Path Dimension Of Industry Self-Discipline In Tourism Food Safety Governance, Han Peng
Food and Machinery
The industry self-discipline management of tourism industry associations is very important to the improvement of the efficiency of tourism food safety management. However, in the practice of self-discipline management, lacked the relevant systems to regulate industry self-discipline management, specialized professionals and institutions of industry self-discipline management, as well as the coordination system between government supervision and industry self-regulation. The inherent mechanism of these problems was that the particularity of tourism food safety management was not given necessary attention, the professionalism of tourism food safety management was neglected artificially, and the limitation of government supervision ability was not correctly recognized. Therefore, …
Experimental Study On R404a/R23 Cascade Ultra-Low Temperature Refrigeration System,
2019
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on
Experimental Study On R404a/R23 Cascade Ultra-Low Temperature Refrigeration System, Liu Han, Xie Jing, Wang Jinfeng
Food and Machinery
Relying on the R404A/R23 cascade ultra-low temperature refrigeration test bench, and using the method of controlling single variable, the evaporation temperature and condensation temperature of the compressor compression ratio, exhaust gas temperature, suction pressure and refrigerant flow rate in the cascade refrigeration cycle were studied. The effect of the refrigeration coefficient. The results showed that when the evaporation temperature was reduced from -50 ℃ to -55 ℃, the system refrigeration coefficient declined the fastest, reaching 2.1%; when the condensation temperature was raised from 28 ℃ to 30 ℃, the system refrigeration coefficient declined the fastest, with 1.7%. And the evaporation …
Numerical Simulation And Optimization Of Starchclassification In Turbo Air Classifiers,
2019
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
Numerical Simulation And Optimization Of Starchclassification In Turbo Air Classifiers, Lou Qi, Zhao Jiejun, Yu Jianfeng
Food and Machinery
The ICEM software was used to mesh the model of turbo air classifier and numerical simulation was performed by Fluent software to characterize separation process of potato starch. The effect of parameters such as rotational speed, inlet velocity and number of rotor blades on the cut size were studied. The response surface analysis method was used to optimize process parameters on turbo air classifier. The results indicated that the rotational speed, inlet velocity and number of rotor blades all influenced the cut size of potato starch. The order of effect on cut size was as followed: rotational speed＞inlet velocity＞number of …
Optimization Design Of Flexible Pneumatic Separation System Adapted To The Processing Characteristics Of Slim Cigarettes,
2019
Xiangyang Cigarette Factory, China Tobacco Hubei Industrial Co., Ltd., Xiangyang, Hubei 441000, China
Optimization Design Of Flexible Pneumatic Separation System Adapted To The Processing Characteristics Of Slim Cigarettes, Yuan Haixia, Zheng Xi, Zhang Shenghua, Xia Zilong, Lan Zhichao, Li Jun, Wang Shanshan, Guan Aizhang, Zeng Jing, Zhang Kai
Food and Machinery
To reduce the stem sliver content in cut tobacco of slim cigarettes and the cut tobacco content in online removed stem sliver, improve cut tobacco size distribution, and enhance product quality and its stability of slim cigarettes, a three-stage flexible pneumatic separation system was designed adapting to high-flow pneumatic separation of cut lamina of slim cigarettes based on the two-stage pneumatic separation system of cut lamina. The system was mainly made up of input unit, loosening roller, three-stage pneumatic separation tanks, cyclone blanker (settling blanker), transportation unit, output unit, dust extraction pipe and other parts. Its first and second stage …
“Hong Kong Red” Red Wine Brand Shaping Andpackaging Design Based On Fengshui Cultural,
2019
School of Architecture and Art, Central South University, Changsha, Hunan 410083, China
“Hong Kong Red” Red Wine Brand Shaping Andpackaging Design Based On Fengshui Cultural, Qu Yundong, Mao Han, Zhu Li
Food and Machinery
In view of the current Chinese red wine packaging design lack of national cultural identity, positioning is unclear, brand characteristics weakened and other phenomena. Explore the concept of fengshui, fengshui keeping in good health and fengshui aesthetics in Chinese traditional fengshui culture, and its inheritance and use on the “Hong Kong red” wine brand shaping and packaging design，the purpose is to create the “fengshui red wine” series of products. In trying to bring health and good luck of people's daily life, at the same time, realize their own “good fengshui, good life” management value idea.
Effect Of Pre-Cooling Conditions On Fresh-Keeping To Ice-Temperature Tilapia Fillets,
2019
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, Guangdong 524088, China; Key Laboratory of Advanced Processing
Effect Of Pre-Cooling Conditions On Fresh-Keeping To Ice-Temperature Tilapia Fillets, Jin Zhi, Guan Zhiqiang, Lin Min
Food and Machinery
Pre-cooling treatment was introduced before the storage of fish fillets at ice temperature, and the effects of different temperature pretreatment conditions on the quality of tilapia fillets during ice storage were investigated. The tilapia fillets were pre-cooled by setting different pretreatment temperatures (-18, -30, -60 ℃), and the center temperature of the fillets was lowered to -1 ℃, and then stored in -2 ℃. The pH, color, texture, volatile base nitrogen (TVB-N), total number of colonies, thiobarbituric acid value (TBA), and calcium ionize activity (Ca2+-ATPase) were used as indicators to investigate the time interval. The next series of …
Analysis Of Quality And Colony Diversity Of Products Of Crayfish Under Different Storage Temperatures,
2019
College of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210097, China
Analysis Of Quality And Colony Diversity Of Products Of Crayfish Under Different Storage Temperatures, Zhou Tao, Wu Xiaoying, Luo Haibo, Man Wenzeng, Wang Rui, Wan Chenyue
Food and Machinery
In this study, the quality and dominant spoilage flora in products of crayfish during 4 and 25 ℃ storage were studied. The shelf life was determined by measure its physical and chemical indicators. Microbial genomic DNA was extracted from the collected samples, and the changing trend of microbial community was analyzed by high-throughput sequencing technology. Results showed that, with the extension of storage time, species diversity decreased gradually. The dominant flora at 4 ℃ were Oceanobacillus (81.522%) and Shewanella (3.625%). The dominant flora at 25 ℃ were Hathewaya (78.700%), Bacillus (12.380%) and Clostridium sensu stricto (8.707%). This study provided a …
Modeling Of Moisture Diffusion In Two Components Food Of Rice Made Wafer With Impermeable Package,
2019
Jiangnan University, Wuxi, Jiangsu 214122, China
Modeling Of Moisture Diffusion In Two Components Food Of Rice Made Wafer With Impermeable Package, Cheng Xueyu, Qian Yihan, Lu Lixin
Food and Machinery
In this study, a moisture diffusion model of two-component food rice made wafer under a non-permeable packaging condition was established on the basis of water adsorption kinetics experiment and water diffusion coefficient theory under the condition of 23 ℃; The relation between water content and time change of water diffusion among components was calculated based on the Fick’s law, initial conditions, boundary conditions and moisture sorption isotherm, and then the model-calculated of moisture diffusion were tested and analyzed by experiment when the moisture content was between 0.02 and 0.12. The results showed that the experimental data could be tted with …
