The Movement Model Construction And Parametric Design Of Horizontal Screw Conveyor,
2019
Chongqing University, Chongqing 400044, China
The Movement Model Construction And Parametric Design Of Horizontal Screw Conveyor, Liu Wei, Tang Qian, Liu Zongmin, Liang Pinghua
Food and Machinery
Aiming at the conveying characteristics of the horizontal screw conveyor under the action of gravity, a simplified model of the conveying motion is proposed, and the constraint relationship between the parameters is calculated inference. By calculating the relationship between the conveying speed of the screw conveyor and the height of the material drop, the concept of “full filling state” is proposed, and the relationship between the design speed and other dimensional parameters in this state is calculated; the material conveying is determined. The minimum blanking length in the axial direction; through the calculation of each parameter, the relationship between the …
Separation Of Pea Slurry By Hydrorocyclone,
2019
School of Food Science and Technology, Wuxi, Jiangsu 214122, China
Separation Of Pea Slurry By Hydrorocyclone, Zhu Jianwei, Hua Yufei, Zhang Caimeng, Kong Xiangzhen, Cheng Yeming, Li Xingfei
Food and Machinery
In wet processing, starch separation is one of the most important steps to prepare pea protein from pea slurry. The effect of single stage hydrocyclone on the separation of starch in pea slurry was investigated under different conditions such as feed pressure, stock ratio and feed liquid concentration. According to the experimental results, when the feed pressure was 0.6 MPa, the stock ratio of bottom overflow was 0.32, the soluble component was 2.86% and the insoluble component was 8.61%, the separation efficiency of starch and other insoluble components in pea slurry entering the bottom flow reaches 84.50%, and that of …
Design And Experiment Of Steel-Concrete Composite Structure Fast Curing System For Salted Eggs,
2019
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Design And Experiment Of Steel-Concrete Composite Structure Fast Curing System For Salted Eggs, Li Saifei, Wang Shucai, Li Zhenqiang, Wang Yuquan
Food and Machinery
Aiming at the problems of long curing cycle, labor intensity, high salted eggs breakage rate for the traditional salted egg pickling method in the factory and defects in the existing salted egg quick pickling device on the market, a steel-concrete composite structure fast curing system for salted eggs has been designed. The system consists of pickling device, pipeline system, heating system and PLC control system. The system can realize functions such as pressurization, decompression, pressure pulsation circulation, temperature control, internal and external circulation of pickling liquid. The test was carried out under normal pressure at a temperature setting of 42 …
Synthesis Of Graphene Loaded With Siver Nanoparticles Using Orange Peel Extract,
2019
College of Food Science, Southwest University, Chongqing 400715, China
Synthesis Of Graphene Loaded With Siver Nanoparticles Using Orange Peel Extract, Xie Dongmei, Xu Dan, Ren Dan
Food and Machinery
Fresh orange peel extract was used as a reducing agent and a stabilizer to synthesize rGO loaded with Ag nanoparticles (rGO-Ag), which can be used as an antibacterial nano-filler to fabricate antibacterial food packaging materials. The effects of reaction time, temperature and AgNO3 concentration on the reaction rate, average particle size and dispersion stability of rGO-Ag were investigated by single factor experiments. The orthogonal experiment was conducted to optimize the reaction conditions using the average particle size of rGO-Ag as an indicator. Results revealed that extending the reaction time, increasing reaction temperature and AgNO3 concentration improved the reaction …
Moisture-Absorbability Of Tipping Paper And Its Influence On Machine Applicability,
2019
China Tobacco Hubei Industrial Co., Ltd., Wuhan, Hubei 430040, China
Moisture-Absorbability Of Tipping Paper And Its Influence On Machine Applicability, Liu Wenting, Cai Bing, Cheng Zhangang, Jia Weiping, Yan Aihua, Chu Wei, Wu Kai, Feng Nianjie, Wang Lei
Food and Machinery
To evaluate the moisture-absorbability of tipping paper and its influence on machine applicability, 6 types of tipping paper were used to reveal the relationship of stripping resistance and moisture-absorbability. Stripping resistance was measured by texture analyzer, and moisture-absorbability were studied by different methods including Cobb value, penetration time, contact angle and infrared spectroscopy. The results showed that the stripping resistance mainly depended on the reverse moisture-absorbability, and enhanced with its increasing. The hydrophobic coating on the tipping paper was against the absorption of water-soluble adhesive, and consequently reduced the stripping resistance.
Effects Of Micro-Fluidization Homogenization On Properties Of Cmc-Essential Oil Edible Film,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Micro-Fluidization Homogenization On Properties Of Cmc-Essential Oil Edible Film, Zhang Huiyun, Liang Ying, Li Xinling, Kang Huaibin
Food and Machinery
It was focused on the evaluation of physical and mechanical properties of carboxymethyl cellulose-based edible films formed from nanoemulsions of EOs (essential oils) in this study. Nanoemulsions containing clove essential oil, cinnamon essential oil or oregano essential oil as dispersed phase and carboxymethyl cellulose solution as continuous phase were prepared. The average droplet size of nanoemulsions was reduced after the microfluidization homogenization treatment. The ξ-potentials of nanoemuls-ions were between -37.63～-59.67 mV depending on the type of EO used. The films formed from clove and oregano essential oil nanoemulsions exhibited higher transparency and water vapor resistance than those from cinnamon essential …
Quality Changes Of The Bighead Carp's Head During The Fresh Logistics Transportation,
2019
National Research and Development Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China
Quality Changes Of The Bighead Carp's Head During The Fresh Logistics Transportation, Xie Yawen, Ye Yunhua, Zhang Lu, Zhu Minfang
Food and Machinery
Taking the fish brain, and muscles near the eye, chin and incision as evaluated samples, the changes in the quality of bighead carp’s head during fresh logistics transportation were investigated by analyzing the pH value, total volatile basic nitrogen（TVB-N）, 2-thiobarbituric acid（TBA）value, and the total bacteria counts. The changes in the color and texture of muscle near the incision were also measured. The results demonstrated that during the 72 h simulated transportation, the temperature of bighead carp’s rose slowly within 24 h, followed by a fast increasing after 24 h of transportation. The pH value of above four parts decreased gradually, …
Effect Of 1-Mcp On The Quality Of Sweet Potato Leaves,
2019
College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation 〔Chongqing〕, Chongqing 400715, China
Effect Of 1-Mcp On The Quality Of Sweet Potato Leaves, Wang Yameng, Zhao Xia, Tang Bin, Wei Yaqing, He Xiaomei, Zhang Min
Food and Machinery
The sweet potato leaves were fumigated with 0.5, 1.0, and 1.5 μL/L 1-MCP, and then placed in polyethylene（PE）bags and stored at 11 ℃. The respiration intensity, chlorophyll content, ascorbic acid content, relative conductivity, activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), decay rate and sensory score were measured every 3 day to explore the changes in the quality of sweet potato leaves. The results showed each concentration of 1-MCP played a certain role in the preservation of sweet potato leaves. The 1.0 μL/L group could effectively inhibit the respiration and delay the increase of relative conductivity, and the …
Effects Of Different Treatments On Functional Components And Antioxidant Activity Of Prunus Mira Koehne,
2019
College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; Institute of Food Science and Technology, CAAS, Beijing 100193, China
Effects Of Different Treatments On Functional Components And Antioxidant Activity Of Prunus Mira Koehne, Zuo Lixu, Liu Changjin, Bi Jinfeng, Lv Jian, Jin Xing, Zhou Mo
Food and Machinery
Effects of supersonic treatment (ST), instant controlled pressure drop (ICPD) treatment and steam blanching treatment (SBT) on functional components and antioxidant activity of Prunus mira Koehne were investigated. Diverse methods, including DPPH, ABTS and FRAP, were used to evaluate antioxidant activity of functional components extracted from Prunus mira Koehne. Relationship between contents of antioxidant substances and antioxidant activities was analyzed by linear fitting method. Compared with the control group, ST induced a significant decline in contents of antioxidant substances and their antioxidant capacity except pectin (P<0.05); ICPD could increase contents of polysaccharide and pectin and improve their antioxidant activities. However, ICPD had adverse effects on polyphenol and flavonoid；SBT induced a remarkable increase in contents of functional components and enhanced their antioxidant capacity (P<0.05). Moreover, SBT reserved more chlorogenic acid, catechin and neochlorogenic acid than other treatment method. Extacts of Prunus mira Koehne had the highest contents of polyphenol [(15.05±0.04) mg GAE/g DB] when treated with steam blanching for 1 min. As steam blanching processing time increased to 3 min, the contents of flavonoid, polysaccharide and pectin of Prunus mira Koehne reached their peak value, (67.40±0.74) mg RE/g DB, (143.95±0.37) mg GE/g DB and (61.81±1.10) mg GalA/g AIR, respectively. Line fitting analysis (P<0.05) presented a positive correlation between contents of polyphenol, flavonoid, polysaccharide and their DPPH radical scavenging activity (R2=0.756, 0.991, 0.820, respectively) . Above all, SBT is supposed to be an …
Comparative Study On The Catechin Content And Antioxidant Capacity Of Different Types Of Tea In Jiangxi,
2019
College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China; Jiangxi Key Laboratory of Natural Product and Functional Food, Nanchang, Jiangxi 330045, China
Comparative Study On The Catechin Content And Antioxidant Capacity Of Different Types Of Tea In Jiangxi, Wang Xueyuan, Liu Jingyi, Hong Yanping, Li Yuwei, Ke Fajun, Chen Xinzhu, Yang Wuying
Food and Machinery
The content of five kinds of catechins in eleven types of famous teas in Jiangxi, including Catechin, L-Epicatechin, (-)-epigallocatechin, Epigallocatechin gallate and (-)-Epicatechin gallate, was determined by high performance liquid chromatogra-phy. Moreover, the antioxidant capacities among the eleven types of tea were compared by measuring vitro antioxidant indexes, i.e. the free radical scavenging ability of DPPH, ABTS+, ferric reducing antioxidant power, and the total reduction ability. The results showed that the content of the five kinds of catechin in the tea was different, the content of total catechin did not differ significantly, and the contents of the total …
Study On The Extraction Processing And Antioxidant Anctivity Of Procyanidins From Small Black Bean Coats In Northern Shaanxi,
2019
Chemistry and Chemical Engineering Department, Yulin University, Yulin, Shaanxi 719000, China
Study On The Extraction Processing And Antioxidant Anctivity Of Procyanidins From Small Black Bean Coats In Northern Shaanxi, Gao Jingjing, Mu Miao, Yan Junzhi, Liu Lina
Food and Machinery
Considering the influence of ethanol concentration, extraction time, extraction temperature and liquid-to-material ratio on the extraction rate, the experiments were proposed for procyanidins extraction, which was from small black bean coats in Northern Shaanxi, by single factor method and response surface methodology. The experiments were designed by the Box-Behnken of response surface software. The mathematical model of the extraction process and the regression equation of the model were established through experimental data. The optimum conditions of the extraction process were calculated by the mathematical model, and the antioxidant anctivity of procyanidins was also studied . The results showed that the …
The Effects Of Oxygen-Insulated Grinding Process On The Quality Of Yuba,
2019
Food Faculty of Jiangnan University, Wuxi, Jiangsu 214122, China
The Effects Of Oxygen-Insulated Grinding Process On The Quality Of Yuba, Ji Qiuyan, Kong Xiangzhen, Hua Yufei
Food and Machinery
Firstly, the soymilk was produced by oxygen-insulated and normal grinding processes. The basic components and protein components were test. Then the soymilk was used to make yuba. And the yield, components, color, elongation ratio and boiling fastness of two kinds of yuba were compared. There was no significant difference in the components and protein compositions of soybean milk produced by different grinding processes. Oxygen-insulated soybean milk had a low degree of oxidation according to the SDS-PAGE. The yield of the two soybean milk products was similar. The change trends of protein contents in different yuba were different, and the fat …
Optimization Of Basic Formula Of Different Proportions Of Potato Powder Noodles Based On Entropy-Right Method,
2019
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Optimization Of Basic Formula Of Different Proportions Of Potato Powder Noodles Based On Entropy-Right Method, Zhang Xu, Chen Anjun, Jiang Cheng, Lu Xia
Food and Machinery
In order to provide a practical foundation for the production of potato noodles, comprehensive analyses of the quality indexes of potato noodles using the entropy-right method were conducted, and the basic formula of different proportions of potato noodles were optimized, based on orthogonal experiments. The results showed that the optimized basic formula of noodles was 0.6% salt, 0.4% dietary alkali, 55% water and mixed for 7 min, when the potato flour was 25%. However, when the potato powder ratio was 30%, the optimized formula was 1.2% salt, 0.4% dietary alkali, 60% water and mixed for 6 min. When the potato …
Progress On Effects Of Plant Polyphenols On Intestinal Microecology,
2019
Ausnutria Dairy 〔China〕 Co., Ltd., Changsha, Hunan 410200, China; Ausnutria Institute of Food and Nutrition, Changsha, Hunan 410200, China
Progress On Effects Of Plant Polyphenols On Intestinal Microecology, Li Hao, Peng Xiyang, Wu Paixuan, Dai Zhiyong, Wang Jiaqi, Zhan Yanhong, He Xiangli
Food and Machinery
This paper discussed the regulation mechanism of plantpolyphenols on intestinal microecology, summarized and analyzed the effects of different kinds of polyphenols and mixed polyphenols extracts on the change of intestinal flora community structure, and prospected the research direction of plant polyphenols and the development of related products in the future.
Saponin Removal From Quinoa By Abrasion Processing,
2019
California Polytechnic State University, San Luis Obispo
Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg
Master's Theses
Quinoa is coated with a thin layer of saponins, glycosylated triterpenoids, that produce a bitter flavor when consumed. The average saponin content in commercial varietals from Bolivia average around 2.7% saponins and organoleptic testing shows the threshold for noticing a bitter flavor is below 0.12% (Medina-Meza et al., 2016). Current industrial processing methods use a combination of abrasion and turbulent water flow to remove saponin. This study will address the following research question: How will grain-to-grain and grain-to-surface abrasion affect the processing time to remove saponin from quinoa? In particular, can effective saponin removal be achieved in less than 10 …
Effect Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products,
2019
Chapman University
Effect Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products, Sunjung Chung
Food Science (MS) Theses
While the presence of ≥1% of an undeclared species in ground meat generally used as an indicator of intentional mislabeling as opposed to cross-contamination, the actual percent of undeclared species resulting from cross-contamination has not been experimentally determined. The objective of this study was to quantify the effect of sanitation procedures on the crosscontamination of animal species in ground meat products, using undeclared pork in ground beef. Pork (13.6 kg) was processed using a commercial grinder, then one of three sanitation treatments was completed (“no cleaning”, “partial cleaning”, or “complete cleaning”). Next, beef (13.6 kg) was ground using the same …
Effects Of Four Kinds Of Functional Oligosaccharides On The Batter And The Baking Quality Of Sponge Cake,
2019
College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
Effects Of Four Kinds Of Functional Oligosaccharides On The Batter And The Baking Quality Of Sponge Cake, Wang Yongjun, Deng Wenting, Zheng Jianxian, Huang Weining
Food and Machinery
To avoid various issues brought by high-sugar intake from sponge cake, we explored the feasibility of completely replacing sucrose in sponge cake with four kinds of functional oligosaccharides, whose effects on the batter and the baking quality were compared with each other. The results showed that the batters of isomaltooligosaccharide, fructooligosaccharide, and galactooligosaccharide were similar to that of the sucrose group, illustrating promises of introducing healthier formula without sacrificing product quality. The sponge cakes of the three substitute candidates maintained good taste after three-day storage. However, the fourth candidate, inulin, was too strong in water absorption, resulting in low quality …
Structure Analysis Of Whole Wheat Yeast Bacteria And Its Effects On Flavor Substances,
2019
Nanchong Vocational and Technical College, Nanchong, Sichuan 637131, China
Structure Analysis Of Whole Wheat Yeast Bacteria And Its Effects On Flavor Substances, Shang Ying, Xiong Rongyuan
Food and Machinery
In order to develop and improve the utilization of whole grains, the macrogenomics method was used to analyze the structural composition of the whole wheat traditional fermentative dough, and the result shows that the core fermentation genus was Lactobacillaceae Lactobacillus brevis. According to the relevant literature, the flavor substances of whole wheat traditional fermentative dough and commercial fermentative dough were determined. The traditional fermentative dough contains 9 more flavor substances than commercial fermentation and there were also differences in the content, with the hydrocarbon content was showing the highest. It was indicated that the traditional fermentation strain was more conducive …
Rapid Detection Of Imidan In Apple Juice With Surface Enhanced Raman Spectroscopy,
2019
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Rapid Detection Of Imidan In Apple Juice With Surface Enhanced Raman Spectroscopy, Xu Nianwei, Huang Yiqun, Lai Keqiang
Food and Machinery
Au-Ag nanoparticles (NPs) varying in size (35~91 nm, Au core 19 nm; 66~127 nm, Au core 43 nm) were synthesized via a typical seed growth method and characterized for their morphology and optical properties. The Au-Ag NPs were then applied as surface-enhanced Raman scattering (SERS) substrates for imidan analysis and the influences of particle size and gold-silver ratio for SERS detection were investigated. The results showed that 42 nm Au-Ag NPs with 19 nm Au core and 78 nm Au-Ag NPs with 43 nm Au core had the highest SERS enhancement effect for imidan standard solutions, and could be used …
Rapid Detection Method Of Sausage Nitrite Based On Hyperspectral Technology,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Rapid Detection Method Of Sausage Nitrite Based On Hyperspectral Technology, Liu Zheng, Yin Yong
Food and Machinery
Seven different storage period sausages were selected for nitrite content detection and corresponding spectral data collection，and uses Savitzky-Golary method to preprocess spectral data to reduce the noise of spectral data. Then based on the pre-processed spectral data, 29 characteristic wavelengths were extracted by partial least squares regression coefficient method. Finally, the detection accuracy of the prediction model of nitrite in sausages at characteristic wavelength and full wavelength were analyzed. The results showed that the prediction results of the regression model based on full wavelength were all higher than that based on characteristic wavelength, and the full-wavelength partial least squares regression …
