Isolation, Identification, Biological Characteristics Of Spoilage Strains In Lilium Brownii And Screening Of The Relative Inhibitors,
2019
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Soybean Processing Techniques of the Application and Basic Research in Hunan Province, Shaoyang, Hunan 422000, China
Isolation, Identification, Biological Characteristics Of Spoilage Strains In Lilium Brownii And Screening Of The Relative Inhibitors, Yin Lebin, Li Licai, Meng Qingxia, Zhou Juan, Deng Peng, Zhao Liangzhong
Food and Machinery
The pathogenicity of isolated strains of Lilium brownii var. Viridulum Baker was studied by using conventional tissue separation method. The pathogenicity of the isolated strains was verified by Koch's law. The morphological and molecular biology techniques were used to identify the spoilage bacteria. Moreover, the inhibitory effects of nine food-grade preservatives on dominant spoilage bacteria were explored. The results showed that the dominant bacteria causing the decay of lily bulbs was Fusarium oxysporum. The optimal temperature for growth and sporulation of the mycelium was 30 and 25 ℃, respectively. The lethal temperature of hyphae was 66 ℃ for 10 min. …
Study On Characteristics Of Gas Holdup In New Self-Inspirating Gas-Liquid Stirred Tank,
2019
School of Chemistry and Chemical Engineering, Yulin University, Yulin, Shaanxi 719000, China; Shaanxi Key Laboratory of Low Metamorphic Coal Clean Utilization, Yulin, Shaanxi 719000, China
Study On Characteristics Of Gas Holdup In New Self-Inspirating Gas-Liquid Stirred Tank, Gao Yong, Hao Huidi, Dang Rui, Fan Xiaoyong, Cao Baowei
Food and Machinery
The gas holdup in a new self-inspirating gas-liquid stirred tank with dual impellers was studied. The effects of blades angle of gas dispersion channel, stirring speed, medium viscosity and impeller combinations on gas holdup were analyzed. The results showed that when the blades angle of gas dispersion channel was 30°, more gas could be induced at the same speed or inputting power. The gas holdup increases with the increaseed of stirring speed and medium viscosity. The suitable impeller combination was 6SBDT+6PBUT. This combination had a higher rate of gas induction and ability of gas dispersion, and had a higher gas …
Simulation Test Of Double-Pan Roasting Machine Based On Edem,
2019
School of Engineering, Anhui Agricultural University, Hefei, Anhui 230036, China
Simulation Test Of Double-Pan Roasting Machine Based On Edem, Li Weining, Song Yangyang, Li Bing
Food and Machinery
Because traditional design method is difficult to analyze the movement process of gunpowder tea particles in frying pan, the 3D geometric model of the double-pan roasting machine was designed based on Solidworks, the tea particle model of geometric and contact mechanics was established based on the discrete element method, the models were imported into EDEM, and the key technical parameters were set up according to the actual frying process of gunpowder tea. The swing amplitude and swing speed of the key kinematics parameters of the frying plate were simulated based on EDEM in order to improve the shaping rate of …
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 …
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.
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 …
Optimization Of The Cut Tobacco Size Based On Physical Quality Stabilizing Of Short Cigarettes,
2019
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Optimization Of The Cut Tobacco Size Based On Physical Quality Stabilizing Of Short Cigarettes, Chu Han, Fan Lei, Wang Tianyi, Li Jinfeng, Li Xiao, Yao Ermin
Food and Machinery
Correlation analysis and regression analysis were used to study the correlation between cut tobacco size and main physical indexes of short cigarettes, and analyzed the specific tobacco sizes that affect the physical quality and stability of short cigarettes. Results: ① the sizes of cut tobacco which had a main influence on physical quality and stability of short cigarettes were layers X1 (>7.00 mm), X3 (3.35~5.00 mm), X5 (1.00~2.50 mm), and X6 (<1.00 mm); ② layer X1 was linearly positively correlated with the standard deviation of weight, layer X5 was linearly negatively correlated with the draw resistance, hardness and their standard deviation, there was a respectively linear negative correlation and linear positive correlation between the layer X3 and the layer X6 with the end of the amount of silk and the end of containing rate. In actual production, the physical quality of the short cigarettes and its stability could be improved by increasing the short and medium-long cut tobacco, decreasing the long and ultra-short cut tobacco according to the physical indexes with large fluctuations.
Research Progress Of Chitosan Phenolic Complex Film,
2019
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Research Progress Of Chitosan Phenolic Complex Film, Hu Fei, Sun Tao, Xie Jin, Kang Yongfeng, Shao Zehuai, Gan Jianhong, Li Xiaohui
Food and Machinery
This paper from the aspects of covalent bonding or blending of chitosan with phenolic compounds, the preparation of chitosan with gallic acid, caffeic acid and ferulic acid, the mechanical, antioxidant and antibacterial of covalent bonding film were reviewed at first. Then summarize the effect of curcumin, tea polyphenols and apple polyphenols on mechanical, antioxidant and antibacterial of blending film.
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 …
Screening And Identification Of Lactic Acid Bacteria And Yeasts And Its Application In Fermented Rice Cake,
2019
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Screening And Identification Of Lactic Acid Bacteria And Yeasts And Its Application In Fermented Rice Cake, Li Meilun, Jiang Mengyi, Gong Chuanjie, He Li
Food and Machinery
In order to obtain starter cultures with good performance for fermented rice cake, lactic acid bacteria strains and yeast strains were isolated from traditional fermented rice slurry. Through the investigation of colonies, morphological characteristics and growth properties one strain of lactic acid bacteria and two strains of yeasts were screened. According to the 16S rDNA and 26S rDNA sequence analysis, they were identifided as Lactobacillus plantarum, Candida humilis and Saccharomyces cerevisiae. Remixing three superior fermentation strains in fermented rice cake, the optimum bacteria ratio was determined by analyzing the sensory quality and texture characteristics of the fermented products. The results …
Screening Of Sugarcane Brewing Yeast,
2019
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Screening Of Sugarcane Brewing Yeast, Ying Jing, You Ling, Feng Xueyu, Wang Tao, Qiu Shuyi
Food and Machinery
In order to screen yeast strains suitable for brewing sugarcane wine, the commonly used commercial fruit wine yeast strains KD, DV10, Q23, EC1118, Angel yeast and H7Y7 were selected as the tested yeast strains. Sugarcane wine was fermented by using sugarcane Chuanzhe 17 as raw material, and the sugar consumption, alcohol content and clarity of the fermentation liquid were analyzed. By comparing the fermentation characteristics of different yeasts found that EC1118 had the strongest sugar consumption and wine production capacity, and it also had the lowest alcohol production. The H7Y7 strain fermented sugarcane wine with the highest ester content, which …
Breeding Of Saccharomyces Cerevisiae High-Yield Of Alcohol And Acid By Atmospheric Room Temperature Plasma,
2019
College of Food Science and Pharmacy, Xinjiang Agriculturai University, Urmuqi, Xinjiang 830052, China
Breeding Of Saccharomyces Cerevisiae High-Yield Of Alcohol And Acid By Atmospheric Room Temperature Plasma, Wang Liye, Wang Haocheng, Ma Shan, Liu Weibing, Li Zehan, Song Jingjing, Yang Huafeng, Zhang Ying, Wu Yun
Food and Machinery
The Y6 strain screened from the grape surface was subjected to atmospheric pressure room temperature plasma (ARTP) mutagenesis, and the Saccharomyces cerevisiae strain with strong alcohol production ability, high acid production ability and stable fermentation performance were selected. The single-factor test confirmed that the optimal mutagenesis condition was lethality rate at 98.70% treated for 100 s. The target strain Y6-8 producing alcohol and producing acid was screened by 2,3,5-triphenyltetrazolium chloride (TTC) method, bromocresol green medium method and Du's tubule, and then its genetic stability was studied. The results showed that the mutagenized strain Y6-8 was …
Study On The Quality And Aroma Components Of Musalais By Different Treatments,
2019
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830000, China
Study On The Quality And Aroma Components Of Musalais By Different Treatments, Gao Xinyu, Bai Yujia, Zheng Wancai, Chen Lihui, Fan Shihao, Feng Zuoshan
Food and Machinery
Comparison of musalais wine by two concentration methods and the addition of supplementary materials. The quality and aroma components of four kinds of Musalais were studied and analyzed by QDA. The results showed that the total sugar, reducing sugar, soluble solids, pH, clarity, and bioactivity of frozen concentration group were significantly higher than those of the heat concentration group. Among the four kinds of Musalais, esters were the most abundant, up to 65 kinds of aroma-producing substances. The relative content of esters in frozen concentrated Musalais was the highest, about 48.77% of the total volatile substances. The relative content of …
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 …
Effects Of Roasted Temperature To Seed Processing On The Keyaroma Components And Sensory Quality Of Camellia Oil,
2019
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Ministry of Education, Changsha, Hunan 410004, China
Effects Of Roasted Temperature To Seed Processing On The Keyaroma Components And Sensory Quality Of Camellia Oil, Zhu Xiaoyang, Long Qizhi, Zhong Haiyan
Food and Machinery
In order to analyze the effect of roasted temperature to seed processing on the key aroma components and sensory attributes of camellia oil, compared correlations and differences between aroma components and sensory attributes of hot pressed camellia oil from Hainan and Hunan province, and the volatile compounds of these camellia oils were analyzed by HS-SPME-GC-MS. The ROAV value was calculated to determine the key aroma components. Sensory attributes were analyzed by sensory evaluation and the PLS model was established. The results showed that the most important flavor components in Hainan camellia oil and roasted seed samples of Hunan were (E)-2-nonenal, …
Effects Of Coercion Germination With Aeration And Metal Irons On The Enrichment Of Γ-Aminobutyric Acid In Germinated Brown Rice,
2019
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Coercion Germination With Aeration And Metal Irons On The Enrichment Of Γ-Aminobutyric Acid In Germinated Brown Rice, Zhang Ying, He Jian, Wang Tao, Wang Ren, Chen Zhengxing
Food and Machinery
In order to shorten the germination cycle of brown rice and increase the content of γ-aminobutyric acid (GABA), the effects of aeration coercion, metal ion coercion and double stress treatment on brown rice (Zhen waxy rice 19) were studied. The effects of the content, germination rate and bud length showed that the aeration treatment during the whole germination process can significantly accelerate the germination rate of brown rice and increase the content of GABA in brown rice in the late germination stage. However, it would lead to the buds being too long. Aeration treatment for 9 h can effectively control …
Development Of Indirect Competitive Elisa For The Detection Of Dibutyl Phthalate In Food,
2019
State Key Laboratory of Food Nutrition and Safety〔Tianjin University of Science and Technology〕, Tianjin 300457, China; College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Development Of Indirect Competitive Elisa For The Detection Of Dibutyl Phthalate In Food, Shang Shuna, Sheng Wei, Wang Lulu, Zhao Qiuxia, Wang Shuo
Food and Machinery
In this study, 4-aminophthalic acid was used to synthesize hapten Dibutyl 4-aminophthalate by esterification reaction, and the synthesized hapten was coupled with keyhole limpet hemocyanin (KLH) by diazotization reaction to prepare the immune antigen and coupled with bovine serum albumin (BSA) to prepare the coating antigen. The New Zealand white rabbits were immunized to obtain the antiserum against dibutyl phthalate. An indirect competitive enzyme-linked immunosorbent assay (ELISA) for dibutyl phthalate was established using the purified antibodies. For the developed ELISA, the IC50 was 40.68 μg/L and the limit of detection was 1.98 μg/L. The method was applied to detect …
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 …
