Removal Mechanisms Of Deoxynivalenol By Bacillus Natto 16-1 In Wheat Flour,
2019
College of Tourism and Culinary science Food science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
Removal Mechanisms Of Deoxynivalenol By Bacillus Natto 16-1 In Wheat Flour, Zhang Chen, Xu Huiqing, Cui Guiyou, Ding Xiangli, Hu Jian, Li Bo, Yu Xiaofan
Food and Machinery
This research was to investigate the efficacy and mechanisms of removal of deoxynivalenol (DON) in wheat flour by Bacillus natto 16-1 by ELISA and high performance liquid chromatography / tandem mass spectrometry (HPLC-MS). The results show that, after 5 hours of culture, the DON removal rates were above 53% in different concentrations of bacterial suspension, fermentation supernatant, bacterial lysis liquid, crude enzyme liquid and cell wall suspension. And there were significant differences among different concentrations of bacterial suspension treatments, and high concentration of cell wall suspension treatment of DON removal rate was up to 62.85%. After 10 hours of culture, …
Synergistic Effect And Mechanism Of Ε-Polylysine Hydrochloride And Nisin On Bacillus Cereus,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Synergistic Effect And Mechanism Of Ε-Polylysine Hydrochloride And Nisin On Bacillus Cereus, Shi Wenyan, Sun Zhen
Food and Machinery
The bacteriostatic action and mechanism of both against Bacillus cereus were studied by using ε-polylysine hydrochloride and nisin alone and in combination. The alkaline phosphatase content, UV absorbing content, pyruvic acid content and SDS-PAGE gel electrophoresis were used as indicators to comprehensively evaluate the antibacterial activity of ε-polylysine hydrochloride and Nisin against Bacillus cereus. The results showed that ε-polylysine hydrochloride and Nisin had a synergistic inhibitory effect on Bacillus cereus. Nisin mainly destroyed cell wall membrane structure and increased the permeability of cell wall membrane, while ε-polylysine hydrochloride mainly affected the growth and metabolism of bacteria by affecting ATPase activity, …
Prediction Model Of Surface Heat Transfer Coefficient In Oil Frying Based On Dimensional Analysis,
2019
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Prediction Model Of Surface Heat Transfer Coefficient In Oil Frying Based On Dimensional Analysis, Zhang Hongwen, He Laping, Deng Li, Li Cuiqin, Feng Lunyuan, Chen Cuicui, Yu Bingyan, Chang Rui
Food and Machinery
Based on the four dimensionless factors derived by dimensional analysis, the dimensionless prediction model for fluid-to-particle surface heat transfer coefficients (hfp) was fitted by multivariate regression analysis. After modified the model with the residual analysis method, the final corrected coefficient of determination values R2 reaches 0.973. Furthermore, the five groups of verification set data were used to verify the accuracy of the constructed model, the predicted value of the theoretical model had a high consistency with the calculated value of the measured data, and the average relative error was 2.79%. The research indicated that dimensional analysis combined with …
Screening And Fermentation Characteristics Of Yeast Strains For Bayberry Wine From Jinzhou Of Hunan,
2019
Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China; Hunan Agricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China
Screening And Fermentation Characteristics Of Yeast Strains For Bayberry Wine From Jinzhou Of Hunan, Yang Xiulian, Liu Wei, Lin Shuhua, Chen Wanneng, Zhang Juhua
Food and Machinery
In order to select excellent strains for the fermentation of Chinese bayberry wine in Hunan province, 172 strains of yeast were isolated from fruits, leaves and soil of bayberry in different arbutus orchard. The three strains with excellent comprehensive performance were screened at four levels by chromogenic method, duchenne tube method, sugar fermentation method and bayberry wine fermentation method. It was identified as Saccharomyces cerevisiae RY1, Hanseniaspora opuntiae DY5 and Hanseniaspora pseudoquilliermondii JW14 by morphology and molecular biology. Through fermentation performance studies, it was found that all 3 yeasts were able to withstand an environment with a soluble solid content …
Wholemeal Diet With Sports Improve Male Androgen Levels,
2019
Yulin University, Yulin, Shaanxi 719000, China
Wholemeal Diet With Sports Improve Male Androgen Levels, Shi Wensheng
Food and Machinery
In this study, a complete experimental method of wholemeal diet combine with sports were established, and analysis the effect in androgen expression level of this method. A series tests were conducted, ① by analysis the androgen relevant indicators in blood, the expression level of wholemeal diet with sports group（group A）was significantly increase (P<0.05); ② by analysis the expression level of blood lipid and inhibin B in blood, the wholemeal diet with sports group（group A）was improved significantly (P<0.05). Through security analysis, it is proved safe and effective in this experimental method.
Anslysis Of Volatile Compounds From Colla Corii Asini By Hs-Spme-Gc-Ms Combined With Amdis,
2019
Inspection and Quarantine Technology Center, Zhongshan Entry-Exit Inspection and Quarantine Bureau, Zhongshan, Guangdong 528400, China; School of Public Health, Guangdong Pharmaceutical University, Zhongshan, Guangdong 528458, China
Anslysis Of Volatile Compounds From Colla Corii Asini By Hs-Spme-Gc-Ms Combined With Amdis, Zhang Pengyun, Li Rong, Long Chunxia, Lin Shumian, Zhang Feng
Food and Machinery
A method for the determination of volatile compounds from Colla Corii Asini by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrome-try(GC-MS) combined with AMDIS was established.The total peak area and number of peaks of the volatile compounds were used as indices to optimize the different extraction conditions by single factor and orthogonal test. The results showed that the influence of extraction temperature was larger. The better extraction conditions were: the sample amount of 5 g, equilibration time 10 min, extracted for 50 min at 70 ℃ by 50/30 μm DVB/CAR/PDMS fiber and then desorbed 5 min. Under these conditions, …
Nondestructive Detection Of Pesticide Residues On Tomato Surface Based On Visual Image Recognition,
2019
Shaanxi Vocational and Technical College, Xi’an, Shaanxi 710038, China
Nondestructive Detection Of Pesticide Residues On Tomato Surface Based On Visual Image Recognition, Bo Lu, Wang Lixia
Food and Machinery
In order to improve the ability of accurate detection of pesticide residues on tomato surface, a method of nondestructive detection of pesticide residues on tomato surface based on visual image recognition was proposed. The image of pesticide residues on tomato surface was collected by laser imaging, and the spectral feature of pesticide residue was analyzed to extract the edge profile of pesticide residue area on tomato surface. Based on the feature extraction results, the region of pesticide residue on tomato surface was reconstructed by visual image reconstruction, and the partition matching technique was used to segment the region of pesticide …
Study On The Influencing Factors Of Aluminum Residues In The Production Of Potato Noodles,
2019
Datong customs, Datong, Shanxi 037006, China
Study On The Influencing Factors Of Aluminum Residues In The Production Of Potato Noodles, Yang Puchen, Guo Shuping, Zhang Lan, Hua Jin, Ren Hongbin, Yang Xiaowei, Jia Xiaoting
Food and Machinery
The possible factors of aluminum residue in the manufacturing process of potato noodles were analyzed, and the basic level of aluminum content in the noodles as analyzed, including the background value of aluminum in potato starch, water, and the contact pollution during the manufacturing process. The results showed that, aluminum content in natural background of most potato starch was less than 20 mg/kg, and that in the water ranged from 0.015 to 0.405 mg/kg. The aluminum residue in potato starch added with alum in traditional process was at least 285 mg/kg. Therefore, aluminum-containing additives used in the actual production process …
Measurement Of Geometric Parameters Affecting The Positioning Accuracy Of Fresh Lotus Seeds,
2019
School of Mechanical Engineering, Xiangtan University, Xiangtan, Hunan 411105, China
Measurement Of Geometric Parameters Affecting The Positioning Accuracy Of Fresh Lotus Seeds, Ma Qiucheng, Liu Kun, Long Hui, Li Yan, Li Junxiong, Guo Gengjun, He Jian, Xiao Jiang
Food and Machinery
Fresh Xiang lotus, the relative parameters of fresh lotus seeds affecting the precision of mechanical core removal were measured and analyzed. A model of the section circle of fresh lotus seed is obtained with the attributes of circle center coordinates, diameter and roundness error, according to the coordinate parameters of each contour point on the same circle of fresh lotus seed. The center coordinates of each section alone the axis of the lotus core are fitted with least square method. A linear equation of lotus geometry axis is established. The measurement model of coaxially error between lotus geometry axis and …
Structural Design Optimization Of Built-In Vertical Clapboard For Rapeseed Fluidized Bed Dryer,
2019
Key Laboratory of Testing Technology for Manufacturing Process of Ministry of Education, Southwest University of Science and Technology, Mianyang, Sichuan 621010, China
Structural Design Optimization Of Built-In Vertical Clapboard For Rapeseed Fluidized Bed Dryer, Wang Cong, Zhang Jianping, Wang Yong, He Wang, Chen Hangyu
Food and Machinery
This study focused on the optimization of the structure of built-in vertical clapboard in the rapeseed fluidized bed dryer. Based on standard k-ε turbulence model and Euler two-fluid model, the number of region and the arrangement mode of clapboard was optimized through numerical simulation calculating software of Fluent. The results showed that the inhomogeneous three region clapboard was the best built-in vertical clapboard for rapeseed fluidized bed drying, enhancing the circulation of hot air, and reducing hot air accumulation in local areas. Finally, it realized the normal fluidization of gas-particle two-phase flow, and achieved the goal of uniform distribution of …
Research On Industrial Robot Calibration System Based On Point Constraint,
2019
Jiangsu University, Zhenjiang, Jiangsu 212013, China; Changzhou College of Information Technology, Changzhou, Jiangsu 213164, China
Research On Industrial Robot Calibration System Based On Point Constraint, Deng Zhihui, Ding Chenyang, Zhang Xiliang
Food and Machinery
In order to calibrate the joint angle of industrial robot quickly and accurately, a calibration system of industrial robot based on point constraint is designed. The principle is to calibrate the laser beam to irradiate in the center of the first PSD (Position Sensing Device) and reflected to the second PSD center in four positions by controlling the laser pointer on the end-effector of the industrial robot, and obtain four groups of joint angles, and calculate the linear equations of the position and orientation of the end-effector by the joint angles respectively. According to the fact that the intersection point …
Development Of Online Dynamic Weighing System And Research On Weight Acquisition Algorithm,
2019
School of Mechanical Engineering, Guangzhou College of SCUT, Guangzhou, Guangdong 510800, China
Development Of Online Dynamic Weighing System And Research On Weight Acquisition Algorithm, Chen Ruihong
Food and Machinery
On-line dynamic weighing is an important part of the unpacked foods packaging production line, which can realize the functions of error prevention, leakage prevention, packing and filling. It was investigated the formation of the structure, control system, sorting mechanism, data processing and preservation of weighing workstation in this study, based on the function of continuous online dynamic weighing an subsequent processing in packaging production line. The interval sampling and numerical averaging methods were used to collect and calculate dynamic weight data, and the difference of the product between the dynamic weight value and the static were minimized. The system could …
Topological Optimization And Fatigue Analysis Of Arch Frame Structure Used For Mould,
2019
College of Mechanical Engineering of Xijing University, Xi’an, Shaanxi 710123, China
Topological Optimization And Fatigue Analysis Of Arch Frame Structure Used For Mould, Qiu Haifei, Han Binbin
Food and Machinery
In order to overcome faultiness and shortcomings of the existing clamping mechanism on non-standard mould, as a basis of load bearing on the mechanism, the arch frame structure was topological optimization designed with variable density method. Through analyzing and comparing the results of topology optimization from three manufacturing constraints, the adopted time of the “symmetrical and draft constraints” was finally found, and the arch frame had better morphological characteristics and manufacturability. moreover, its quality was reduced by about 55.5% compared with the original structure. the lightweight design of the mechanism was realized while improving material utilization ratio. The results of …
Analysis On The Release Kinetics Of Purple Potato Anthocyanin And Nano-Tio2 From Active Poly-(Vinyl Alcohol) Films,
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
Analysis On The Release Kinetics Of Purple Potato Anthocyanin And Nano-Tio2 From Active Poly-(Vinyl Alcohol) Films, Tang Zhipeng, Xie Jing, Chen Chenwei
Food and Machinery
The purple potato anthocyanin and nano-titanium dioxide were incorporated into polyvinyl alcohol, and polyvinyl alcohol active films were prepared by solution casting method. In this paper, the release of purple potato anthocyanins from the film was measured by cyanidin, which was one of the main components of purple potato anthocyanins. The release of cyanidin and nano-titanium dioxide into aqueous food simulating liquid, acidic food simulating liquid, lipophilic food simulating liquid and oily food simulating liquid from polyvinyl alcohol active film was studied, the experimental data were fitted and characterized based on Fickian+ first-order kinetic model. The results showed that the …
Preparation And Properties Of Limonene-Corn Starch Composite Film,
2019
College of Food Science, Sichuan Agricultural University， Yaan，Sichua 625014, China
Preparation And Properties Of Limonene-Corn Starch Composite Film, Wang Yue, Wang Jianchuan, Pi Han, Deng Yue, Li Rui, Liang Xue, Wang Yihao, Liu Yaowen
Food and Machinery
A new type of degradable composite packaging film, limonene-corn starch composite film, was prepared by casting film forming method using corn starch, limonene and glycerin. The comprehensive properties of the composite membrane were analyzed by testing its mechanical properties, water vapor transmission rate, water absorption rate and the like. Results: compared with the pure corn starch film, the addition of limonene reduces the light transmittance of the composite film, and the mechanical properties and moisture barrier properties are improved, especially the elongation at break of the composite film is greatly improved. With the addittion of corn starch of 20 g, …
Mechanical Simulation And Validation Of Drop Impact Of Cushioning Packaging For Eggs,
2019
Henan University of Science and Technology, Luoyang, Henan 471023, China
Mechanical Simulation And Validation Of Drop Impact Of Cushioning Packaging For Eggs, Li Zhao, Cao Mengmeng, Sun Jianming, Li Huajie
Food and Machinery
In order to reduce the breakage rate of eggs in circulation, the drop impact simulation of Expanded Polystyrene (EPS) and Expandable Polyethylene (EPE) commonly used in cushioning packaging of eggs were studied based on the fluid-structure coupling model by ABAQUS. Moreover, the strength of eggs was determined by strength test for providing the egg damage standard for simulation analysis. The results showed that the cushioning effect of EPE was better than that of the EPS at the same thickness. The cushioning material thickness of EPE (≥10 mm) and EPS (≥25 mm) could effectively satisfy the requirement avoiding the breakage of …
Research On Form Design Of Distilled Wine Bottle Based On Kansei Image,
2019
School of Arts, Xi’an University of Science & Technology, Xi’an, Shaanxi 710054, China; The East-West Cultural Exchange and Design Research Center, Xi’an University of Science & Technology, Xi’an, Shaanxi 710054, China
Research On Form Design Of Distilled Wine Bottle Based On Kansei Image, Feng Qing, Wu Zhiling
Food and Machinery
To understand the user's perceptual needs more accurately in design, a product form design method based on semantic difference method is proposed. Through the selection and establishment of kansei image vocabulary, the selection of samples and the establishment of kansei image semantic and morphological feature mapping model, information entropy is introduced to obtain the evaluation information entropy of user image. Value, as the constrained design of kansei image semantic quantification, has carried on the innovative design to a wine bottle, preliminarily verified the feasibility of this method, provides the reference for the innovative design of distilled wine bottle, and also …
Inhibitory Effect Of Lactobacillus Bacteriocin Durancin Gl On L. Monocytogenes In Chilled Chicken,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Inhibitory Effect Of Lactobacillus Bacteriocin Durancin Gl On L. Monocytogenes In Chilled Chicken, Wu Xueyou, Chen Zhengxing, Ju Xingrong
Food and Machinery
Lactobacillus bacteriocin is a kind of bacteriostatic protein or polypeptide produced by Lactobacillus. It has great application value in food preservation. In this study, Durancin GL, a Lactobacillus bacteriocin, was used to treat chilled chicken for storage. The antiseptic effect of Durancin GL on chilled chicken was investigated by sensory evaluation, quality analysis and inhibition of harmful microorganisms. The results show that treatment of chilled chicken with 200 AU/mL bacteriocin preservative solution can inhibit the growth of L. monocytogenes, slow down the increase of total volatile basic nitrogen (TVB-N) content and pH, and slow down the deterioration of meat quality. …
Effect Of Plasma-Activated Water (Paw) Ice On The Quality Of Shrimps (Penaeus Orientalis) During Storage,
2019
College of Life Sciences, Yantai University, Yantai, Shandong 264005, China; School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
Effect Of Plasma-Activated Water (Paw) Ice On The Quality Of Shrimps (Penaeus Orientalis) During Storage, Ai Chunmei, Xie Xiaoben, Liao Xinyu, Su Yuan, Gao Lingxiao, Wang Juefan, Liu Donghong, Ye Xingqian, Ding Tian, Jiang Zhumao
Food and Machinery
To verify the effect of plasma-activated water (PAW) ice on shrimps (Penaeus Orientalis) preservation, we stored shrimps with PAW ice and tap water (TW) ice at 20 ℃ and compared their differences in pH, TBA, TVB-N, total number of colonies, bacteria diversity, texture and color. The results showed that during 0~6 days storage period, the TBA and pH growth rate of the shrimps treated by PAW ice decreased, and the TVB-N value increased much faster than the TW ice-treated group. Moreover, the hardness of the shrimps treated with PAW ice was also less than that of TW ice-treated. This work …
Preparation And Properties Of Sodium Alginate-Gallic Acid Derivative,
2019
College of Food Science, Southwest University, Chongqing 400715, China
Preparation And Properties Of Sodium Alginate-Gallic Acid Derivative, Yang Jieyu, Zeng Fankun, Zhong Jinfeng, Qin Xiaoli
Food and Machinery
Ascorbic acid and hydrogen peroxide were used as free radical initiators to induce the grafting of gallic acid onto sodium alginate, in order to enhance new properties of sodium alginate such as antioxidation and bacteriostasis, so that it could have potential in food preservation application. Folin-Ciocalteu method was used for determining the grafting degree of sodium alginate-gallic acid derivative. The results showed that the highest grafting degree was 4.260 mg/g when 5.54 mmol of hydrogen peroxide and ascorbic acid (molar ratio 3.5∶1.0) was added. Infrared and Raman analysis showed that new peaks were appeared in the spectra of the derivative, …
