Study On The Effect Of Compressed Synthetic Food On Human Exercise Ability,
2019
Beijing Jiaotong University Haibin College, Huanghua, Hebei 061199, China
Study On The Effect Of Compressed Synthetic Food On Human Exercise Ability, Peng Yiteng
Food and Machinery
Selected 12 persons with relatively similar physiological indexes, and analyzed the effects of compressed diets on the exercise capacity of ordinary diets and the 90 military dry foods by using self-control and cross-balanced experimental design methods. The persons were fed two groups of foods with different nutrients for exercise, training, recovery of blood glucose levels, blood lactate concentration, blood lactate clearance, heart rate changes, changes in related hormone levels, and different oxidation changes to evaluate the effect of synthetic foods on the body's ability to exercise. The experimental results show that compressed synthetic foods have obvious superiority in terms of …
Influence Of Two Sport Food On Human Body Movement Ability,
2019
Institute of Information Technology of Guilin University of Electronic Technology, Guilin, Guangxi 541004, China
Influence Of Two Sport Food On Human Body Movement Ability, Huang Guoyang
Food and Machinery
In this study, 30 male athletes were used to evaluate the effects of two different nutrient composition sports foods on human exercise performance, physical fitness recovery, and fatigue level through crosstrial and self-control experiments. The test results showed that: in the case of fasting blood glucose at the same level, the blood sugar concentration of sport food A was higher than sport food B after 20 minutes of consumption, while blood sugar concentration is higher than sport food B after 60% VO2max exercise 50 minutes. After exhaustive training, the lactic acid scavenging efficiency of sport food A was significantly …
Research Progress Of Flavor Bacteria In Soy Sauce Fermentation,
2019
School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan410114, China
Research Progress Of Flavor Bacteria In Soy Sauce Fermentation, Xu Yantao, Zhou Kai, Jiang Xuewei, Liang Shengnan, Zhang Wei, Peng Dong, Zhou Shangting, Luo Xiaoming
Food and Machinery
The flavor materials of soy sauce are formed by the metabolism of microorganism. Reviewed the flavor bacteria, flavor substances of soy sauce and relative research method. Furthermore, the research direction and development of flavor bacteria in soy sauce has also been analyzed, which provided a strong assurance for the production of high quality soy sauce with safety, health and rich mellow flavor.
Research Progress In Health Function And Product Development Of Bee Pollen,
2019
Department of Food and Drug Engineering, College of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha, Hunan 410208, China; Hunan Province Engineering Research Center of Bioactive Substance Discovery of Traditional Chinese Medicine, Cha
Research Progress In Health Function And Product Development Of Bee Pollen, Zheng Hui, Liang Qianqian, Chen Xiping, Cui Zhaowei, Li Yinxia, Li Shunxiang, Yang Yong
Food and Machinery
This review summarized the health functions of bee pollen in strengthening the immune system, antioxidation, inhibiting tumor, reducing blood glucose, preventing benign prostatic hyperplasia, protecting of hepatocytic injury, anti-inflammatory and inhibition of brown pigment production. Moreover, the main problems in the development of bee pollen, such as wall-breaking and sensitization were also analyzed. The development status and technical reserve status in food, health care products and pharmaceuticals using bee pollen were briefly described, and this provided basis and reference for the development and utilization of bee pollen resources.
Aqueous Preparation Of Glutamic Acid-Xylose Maillard Intermediate And Its Application In Walnut Cookie,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Aqueous Preparation Of Glutamic Acid-Xylose Maillard Intermediate And Its Application In Walnut Cookie, Xu Man, Sun Fuli, Cui Heping, Yu Jingyang, Zhang Xiaoming
Food and Machinery
The effects of reaction time, reactant ratio, initial reaction pH and vacuum dehydration on the conversion of glutamic acid-xylose Maillard reaction intermediate (Glu-Xyl MRI) were studied and the conversion from Glu to Glu-Xyl MRI could be increased to 75.11% by thermal reaction coupled with vacuum dehydration. Subsequently, the application of the MRI in baked foods was researched. The Glu-Xyl MRI were added into walnut cookie with different proportions, and the flavor of the walnut cookie were analyzed by GC/MS and sensory evaluation. It was found that the addition of Glu-Xyl MRI in walnut cookie could significantly increase the content of …
Effect Of Electron Beam Denaturation Treatment On The Enzymatic Hydrolysis Efficiency Of Rice Protein,
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
Effect Of Electron Beam Denaturation Treatment On The Enzymatic Hydrolysis Efficiency Of Rice Protein, Zhang Xinxia, Chen Zhengxing, Wang Li
Food and Machinery
In this study, electron beam irradiation (EBI) technology was used to modify rice protein. The enzymatic hydrolysis efficiency of modified rice protein under different enzymes was studied with hydrolysis degree and polypeptide yield as evaluation indexes. It was found that EBI denaturation treatment could effectively improve the enzymatic hydrolysis efficiency of rice protein and increase the polypeptide yield, among which EBI assisted alkaline protease hydrolysis had the best effect, the rice protein hydrolysis degree increased by (19.02±0.37)%, and the polypeptide yield increased by (13.50±0.29)%. The SEM analysis showed that EBI denaturation treatment decreased the surface structure integrity of rice protein …
Preparation And Anti-Radiation Function Of Compressed Biscuits With Actinidia Kolomikta,
2019
School of Public Health, Jilin Medical University, Jilin, Jilin 132013, China
Preparation And Anti-Radiation Function Of Compressed Biscuits With Actinidia Kolomikta, Zuo Lili, Ren Tingting, Gou Wenzhe, Fu Xiaoyi, Wang Shuran
Food and Machinery
The active components were extracted from compressed biscuits with Actinidia kolomikta, using 60% ethanol with ultrasonication. The oxidative damage of hepatocytes induced by ultraviolet (UV) radiation was used as cell model. The effects of active components on proliferation, cell cycle, and apoptosis of hepatocytes were studied by MTT and flow cytometry. The results showed that the protective effect was the best when the dosage reached 70 mg/mL, while the therapeutic effect was the best when the dosage reached 60 mg/mL. Through cell cycle analysis, it was found that the active components of compressed biscuits with Actinidia kolomikt had an inhibiting …
Effects Of Galangal, Angelica Root And Bay Leaves On The Formation Of Advanced Glycation End-Products In Pork During Heating,
2019
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effects Of Galangal, Angelica Root And Bay Leaves On The Formation Of Advanced Glycation End-Products In Pork During Heating, Chen Ming, Wu Shuai, Huang Yiqun, Niu Lihong, Fan Yuxia, Lai Keqiang
Food and Machinery
The accumulation of dietary advanced glycation end-products (AGEs) in human body may be a potential safety problem. In this study, ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with the isotope internal standard of carboxymethyllysine (CML) and carboxyethyllysine (CEL) was used to analyze AGEs in pork. The effects of galangal, angelica root and bay leaves on the levels of protein-bound CML and CEL in pork during heat treatments (100 ℃, 5～120 min) were investigated. The results showed that heating promoted the production of AGEs, and the content of AGEs continuously increased with an increase of heating time. The content of …
Pma-Qpcr For Detecting Live Bacteria Of Shaanxi Kiwifruit Cancer Dominant Pathogen,
2019
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
Pma-Qpcr For Detecting Live Bacteria Of Shaanxi Kiwifruit Cancer Dominant Pathogen, Xiao Yan, Liu Yunhong, Gao Guitian, Cao Fan, Ma Yanping, Zhao Wuqi, Lei Yushan
Food and Machinery
Combining Propidium Monoazide Bromide (PMA) with real-time quantitative (qPCR) to detect the number of the live bacteria of kiwifruit cancer dominant pathogen in Shaanxi province. The optimal condition for PMA-qPCR to distinguish between live and dead ulcer bacteria was determined by optimizing the optimum concentration of PMA, incubation time and light exposure time. The results showed that all Psa were killed when treated by boiling water bath at 98.3 ℃ for 13 min. When the concentration of dead Psa was 1×107 CFU/mL, the suitable concentration of covalent crosslinking between PMA and dead Psa was 105 μg/mL, the best incubation …
Dimension Of Resolving Administrative Punishment Disputes In The New 《Food Safety Law》,
2019
Yulin Uniersity, Yulin, Shaanxi 719000, China
Dimension Of Resolving Administrative Punishment Disputes In The New 《Food Safety Law》, An Yonghua
Food and Machinery
The provisions of the new Food Safety Law on administrative penalty have changed from individual-oriented to legal person-oriented, the intensity of punishment has increased and the number of punished objects for the same illegal act has increased, which is the institutional motivation for many administrative penalty disputes that did not exist before. In the practice of administrative penalties for food safety, the increasing possibility of abusing discretion by administrative supervision departments, the lack of operational rules and standards for administrative penalties, and the lack of scientific and unified hearing procedures are the practical mechanisms that may lead to administrative penalty …
Numerical Simulation Of Meshing Co-Rotating Twin Screw Extrusion Process Under Non-Isothermal Conditions,
2019
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China; Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
Numerical Simulation Of Meshing Co-Rotating Twin Screw Extrusion Process Under Non-Isothermal Conditions, Zhao Yulian, Li Xin, An Qi, Huang Zhigang
Food and Machinery
The SolidWorks 3D modeling software was used to construct the meshing co-rotating twin-screw physical model. By changing the rotational speed of the PLA processed by the screw extruder, the non-isothermal flow analysis was used to carry out the corresponding numerical simulation in the polyflow software. Compare the effect of speed on the processing of PLA. The numerical results show that under non-isothermal conditions, the temperature increases linearly in the direction from the inlet to the outlet, that is, in the extrusion direction. On the Z-axis section, the temperature gradually increases outward in the radial direction. By comparing the flow field …
Reserch On Simulation Of Flow Field In Main Press Section Of Single Screw Press Based On Fluent,
2019
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China; Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology,Beijing 100048, China
Reserch On Simulation Of Flow Field In Main Press Section Of Single Screw Press Based On Fluent, Gu Jin, Huang Zhigang, Mi Guoqiang, Hu Shuzhen
Food and Machinery
In order to study the flow field distribution and variation law of the interaction between oil and screw in the chamber of a single screw press, a physical model of the screw press and the fluid field was established. In Fluent software, k-e model and SIMPLEC solver are used to solve the finite element simulation. The distribution of pressure field and velocity field of oil in the main pressing section is obtained. Through fluid-structure coupling analysis, the stress and deformation of the screw under oil extrusion are obtained, and the location where the screw is prone to large deformation and …
Study On The Performance Of Constant Temperature Drying Mode Of Multifunctional Heat Pump Drying Device,
2019
College of Civil Engineering, Guangzhou University, Guangzhou, Guangdong 510006, China
Study On The Performance Of Constant Temperature Drying Mode Of Multifunctional Heat Pump Drying Device, Mu Huan, Tang Lan, Sun Yanhong
Food and Machinery
In order to promote the application of heat pump drying technology, a multifunctional heat pump drying device with heating was designed. The conventional drying, constant temperature drying, and various operating modes were refrigerated, and the corresponding experimental bench was set up to test the performance of the constant temperature drying mode. The air supply temperature of the heat pump drying device and the bypass rate of the drying medium were adjusted by the control system, and the drying experiment was carried out under different operating conditions to test the effects on the wet cotton cloth. The results showed that the …
Design Of The On-Line Continuous Cutting Equipment Foryoung Coconut,
2019
Guangdong Technical College of Water Resources and Electric Engineering, Guangzhou, Guangdong 510630, China
Design Of The On-Line Continuous Cutting Equipment Foryoung Coconut, Zhang Cong
Food and Machinery
The young coconut cutting technology was studied and the new automatic processing equipment was designed. The equipment could transport young coconuts with fixed spacing. In the process of operation, realized the synchronous cutting of the cylindrical surface and the conical top of the fruit and the cutting and separating of the ends. Finally the product was formed. The design scheme, key structural and technical principle of this device was also detailed. In the experiment, the young coconut with transverse diameter of φ150~160 mm was used as the processing object, and the products with cylindrical diameter of 130 mm and height …
Optimum Design And Analysis Of Yuba Cutting Tool,
2019
Suzhou Vocational and Technical College, Suzhou, Anhui 234000, China
Optimum Design And Analysis Of Yuba Cutting Tool, Du Changqiang, Xu Liangyuan
Food and Machinery
The Solidworks software is used to analyze the statics and modal of the circular cutter and the straight blade knife. In the same test condition, the mass and volume wear tests of circular and straight-edged cutting tools were carried out, and the data of stress, strain, displacement and wear about the two kinds of shape cutting tools in the operation were obtained. Through comprehensive analysis, it is found that the straight blade flat cutter has less wear and better stability, and is more suitable for continuous mechanized cutting. The straight blade flat cutter is preferably selected as the main cutting …
Germicidal Effects Of Ultraviolet On Condensed Milk Barrel And Its Dynamic,
2019
College of Biological and Food Engineering, Chuzhou University, Chuzhou, Anhui 239000, China
Germicidal Effects Of Ultraviolet On Condensed Milk Barrel And Its Dynamic, Zhang Weiwei, Sun Yanhui, Wei Haiyang, Jia Xiaoli, Liu Shulan, Gu Haiyang
Food and Machinery
An innovation UV irradiation device was used to detect the germicidal efficacy of UV irradiation on microorganisms inside the condensed milk barrel. In terms of germicidal rates, experiments were conducted to investigate the disinfecting feasibility and the effectiveness of ultraviolet under 60 experimental conditions, which were formed by 4×5×3 factorial combinations of radiant intensity, radiant time and radiant distance. The results indicated the germicidal rate was positively correlated with the radiant intensity, radiant time and radiant distance. Meanwhile, it was up to 99.9% for 90 second by UV irradiation in the same light with the radiant intensity above 90 μW/cm …
Analysis Of Packaging Design Elements Based On Eye Tracking Technology And Quantitation Theory,
2019
Packaging Design and Research Center of Zhengzhou University, Zhengzhou, Henan 450001, China
Analysis Of Packaging Design Elements Based On Eye Tracking Technology And Quantitation Theory, Zhang Yue, Hou Yadan, Li Hui
Food and Machinery
In order to design packaging that meets the consumer's perceptual needs, we use eye tracking technology and quantitation theory type I to study the key design factors that influence consumer emotions through eye movement indicators. The evaluation of kansei image of consumers is obtained through semantic difference method. The application of quantitation theory type I was used to establishes the relationship betweenkansei image and design elements and constructs mathematical models to auxiliary packaging design. The case study of tea packaging design shows that the method was accurate and feasible.
Preparation Of Kiwi Fruit Seed Oil Micro-Emulsion And Its Shelf Life Prediction,
2019
College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
Preparation Of Kiwi Fruit Seed Oil Micro-Emulsion And Its Shelf Life Prediction, Cai Chengchen, Zhu Shiye, Xiong Wuguo, Li Jiaxing, Yi Qian, Wei Zilu
Food and Machinery
Taking kiwi fruit seed oil as raw material, the quasi three element phase diagram method was used to prepare the micro-emulsion and its stability was analyzed to predict its shelf life. For the purpose, the quasi-ternary phase diagram of kiwi fruit seed oil micro-emulsion in the presence of surfactant is 1,2-propylene glycol, preparation temperatures was 30 ℃ and different proportion of kiwi fruit seed oil to IPM, Tween 80 to Span 80 and Km value was constructed by calculating and comparing the size of the micro-emulsion area. Taking peroxide values(POV) as stability evaluation index, the antioxidant stability effects of kiwi …
Flavor Analysis Of The Turtle Source Marinated Egg And The Texture Variation Of The Egg White During Storage,
2019
School of Food Science and Technology, Wuxi, Jiangsu 214122, China; Jiangsu Xiangdao Food Co., Ltd., Xuzhou, Jiangsu 221699, China
Flavor Analysis Of The Turtle Source Marinated Egg And The Texture Variation Of The Egg White During Storage, Hua Xiao, Wang Yang, Du Hang, Shang Yuyong
Food and Machinery
In this study, marinated eggs were made by using the special turtle source featured of Xuzhou. Firstly, the flavor of the turtle source and the marinated eggs were investigated. In the boiled eggs, totally 36 flavor compounds of 13 categories were detected including alcohols, aldehydes, ketones and alkanes. In the marinated eggs made by spice powder, totally 71 flavor compounds were found and the ketones, aldehydes, furanes and esters were increased in different levels. The marinated eggs made by turtle source released 54 flavor compounds, whereby the contents of ketones, alcohols and pyrazines were higher in comparison to the boiled …
Study On Fresh-Keeping Effect Of Shrimp (Fenneropenaeus Chinensis) Based On The Synergistic Effect Of Fence Factor,
2019
Fujian Normal University Minnan Science Institute College of Life Science and Chemistry, Quanzhou, Fujian 362332, China
Study On Fresh-Keeping Effect Of Shrimp (Fenneropenaeus Chinensis) Based On The Synergistic Effect Of Fence Factor, Zhou Qiang, Liu Mengjia, Ding Liyun, Lei Changgui, Meng Yuzhu
Food and Machinery
Aiming at the problems of spoilage and blackening during the storage of Fenneropenaeus chinensis, using 1.5% chitosan (preservative and oxygen inhibitor), 0.1% sodium phytate (color-protecting agent) and low temperature treatment of fluidized ice as hurdle factors, the shrimps (15.0±1.0) g from Dongshan Port of Zhangzhou were stored at -4 ℃ synergistically, and the control group (-4 ℃) was set. Physicochemical and biological indexes, including volatile basic nitrogen content (TVB-N value), total numbers of the colony, brightness value, pH value, PPO, water holding capacity, and the elasticity during storage were investigated, and sensory evaluation was made to explore the effect of …
