Study On The Formation And Elimination Mechanism Of 1,2-Dicarbonyl Compounds In Arginine-Reducing Sugar System,
2018
Ginling College, Nanjing Normal University, Nanjing, Jiangsu 210097, China
Study On The Formation And Elimination Mechanism Of 1,2-Dicarbonyl Compounds In Arginine-Reducing Sugar System, Lu Yongling, Xiao Liubang, Xia Qiuqin, Lu Lishuang
Food and Machinery
Purpose: it was planned to establish an arginine-reducing sugar system and investigate the factors affecting the formation of 1,2-dicarbonyl compounds in the system, then explore the dynamics of reactants, products. With genistein as an inhibitor, 1,2-dicarbonyl compounds were inhibited in the reaction process. Methods: In arginine-reducing sugar system, using gas chromatography to evaluate temperature, the type of reducing sugar, pH and genistein effects on the 1,2-dicarbonyl compounds formation, the change regularity was analyzed. The analysis of genistein before and after decreased the arginine, glucose, and product 1,2-dicarbonyl compounds content, and the kinetics in this process was studied. Results: Time was …
Effects Of Different Whipping Times And Emulsifiers On Surface Bubbles Formation Of Sponge Cake,
2018
State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Different Whipping Times And Emulsifiers On Surface Bubbles Formation Of Sponge Cake, Wang Jiabao, Chen Cheng, Wang Feng, Hao Yuehui, Jin Weize, Chen Junmin, Huang Weining, Akihiro Ogawa
Food and Machinery
This study was conducted to evaluate the effects of sucrose ester and monoglyceride emulsifier on the characteristics of sponge cake batter during foaming and defoaming time. Along with that, impact of various foaming and defoaming time combinations on the batter's specific volume, viscosity, micro structure attributes and baking quality were analyzed. The results unraveled that sucrose ester emulsifier alleviated the surface blisters in sponge cake and it also showed good impact on baking characteristics. This study also revealed that the sponge cake surface bubbles were also alleviated by choosing an appropriate whipping time combination (foaming time 3.50 min, defoaming time …
Effect Of Oryzanol On The Physicochemical Stability Of Nanoemulsions,
2018
College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China
Effect Of Oryzanol On The Physicochemical Stability Of Nanoemulsions, Yang Guifei, Liu Xin, Li Chongyang, Zhong Jinfeng, Qin Xiaoli
Food and Machinery
The effects of oryzanol levels (0%, 1% and 2%) and storage temperature (4, 25 and 37 ℃) on the physicochemical stability of the nanoemulsions were investigated. The results showed that oryzanol level had no significant effect on the physical stability of the nanoemulsions stored at different temperatures. There was no correlation between the oryzanol level and the chemical stability of the nanoemulsions stored at 4 and 25 ℃. The peroxide and anisidine values of the nanoemulsion that stored at 37 ℃ were negatively correlated with the oryzanol levels. According to kinetics analysis, the first-order kinetic model could better reflect the …
Effects Of Different Withering Methods On Black Tea Quality Of Yellowish Yinghong No.9,
2018
Tea Plant Institute, Guangdong Academy of Agricultural Science, Guangzhou, Guangdong 510640, China; Guangdong Province Key Laboratory of Tea Resources Innovation, Guangzhou, Guangdong 510640, China
Effects Of Different Withering Methods On Black Tea Quality Of Yellowish Yinghong No.9, Huang Hualin, Qiao Xiaoyan, Li Bo, Zhang Chengdi, Chen Haiqiang
Food and Machinery
Taking yellowish yinghong NO.9 as the raw material , the effects of two methods, sun withering and air-blast withering, were analyzed on biochemical compositions and color value on black tea quality. The results showed that the biochemicals of water extracts, tea polyphenols, flavonoids, catechins, free amino acids and tea pigments could be easily influenced by air-blast withering, compared with sun withering. Theaflavins and theabrownines were higher for fan withering methods than that for sun withering in the samples. Tea polyphenols, flavonoids and catechins significantly decreased as well as theaflavins and thearubigins, caffeine significantly increased as long as withering time in …
Analysis Of Compositions And Contents Of Amino Acids In Barley Leaf Powder,
2018
College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Analysis Of Compositions And Contents Of Amino Acids In Barley Leaf Powder, Lu Wei, Lu Ning
Food and Machinery
Studied the qualitative and quantitative analysis of amino acids in barley leaf powder. The results showed that there were 26 kinds of amino acids (17 kinds of hydrolyzed amino acids and 26 kinds of free amino acids) were detected in barley leaf powder. The total content of hydrolytic amino acids was 9 163.422 mg/100 g including more than 40% essential amino acids in human body. There were 9 kinds of therapeutic amino acids (Glu content was the highest, up to 1 390.873 mg/100 g) were contained in barley leaf powder. The total content of free amino acids (26 types) in …
Isolation And Identification Of High-Yield Esterase Absidia In Daqu And Optimizationof Enzyme Production Conditions,
2018
Fuyang Vocational Technical College, Fuyang, Anhui 236031, China
Isolation And Identification Of High-Yield Esterase Absidia In Daqu And Optimizationof Enzyme Production Conditions, Sun Xiaolu, Wang Mingyue, Zhang Yuan
Food and Machinery
The aim of this study was to screen high-yield strains of esterase from Daqu in order to increase the content of esters in Daqu. Medium-temperature Daqu was used as material to screen high-yield esterase producing strains and identify the types of strain. Then we studied on enzyme production conditions of the strains with the target value of esterifying power. The result showed that high-yield esterase producing strain-LD06 was isolated from medium-temperature Daqu, and the morphological and molecular identification results confirmed that the strain was Absidia. Esterifying power was used as reference index to confirm the culture media, which was summed …
Study On Release Of Co During The Cigarette Smoldering And Puffing Periods,
2018
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhenzhou, Henan 450001, China; Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian 361021, China
Study On Release Of Co During The Cigarette Smoldering And Puffing Periods, Chen Kunyan, Zhang Junsong, Li Qiaoling, Zhang Yingpu, Huang Huizhen, Guo Songbin, Yu Yumei
Food and Machinery
The release of CO during the cigarette smoldering and puffing periods was firstly studied by combining a dedicated modern experimental approach for quantifying gas-phase temperature with the tobacco pyrolysis and combustion reactions system, which guarantees more accurate reaction conditions were used to mimic the thermal environment inside a burning cigarette. Basing on the two cigarette paper burn lines (PBL) at smoldering and puffing, the cigarette burning zone were divided into three regions. The first region was in front of the PBL at 0 s (R1), the second region was between the two PBL (R2) and the third region was behind …
Study On Detection Of Illegal Additives In Sedative Health Food By Lc-Q-Tof/Ms,
2018
Taiyuan University of Technology, Taiyuan, Shanxi 030024, China; Taiyuan Customs District, Taiyuan, Shanxi 030024, China
Study On Detection Of Illegal Additives In Sedative Health Food By Lc-Q-Tof/Ms, Kang Ning, Gao Yuanhui, Gao Lizhen
Food and Machinery
LC-Q-TOF/MS was used to detect five illegal additives (rotundine, sinomenine, venlafaxine, melatonin, zaleplon) in sedative health food. The five illegal additives were extracted by ultrasound with a mixture of methanol and ammonium acetate 20 mmol/L. A gradient system of a mixture of 0.1% formic acid with multi-reaction monitoring (MRM) was employed for quantitative determination at the ion source for ESI source, and the positive ion detection conditions were employed. The time-of-flight mass spectrometer was chosen, and the detecting parameters were set up and optimized. Qualitative and quantitative analysis of 5 kinds of illegal additives were carried out. The results showed …
Establishment Of A Multiplex Pcr System For Detection Of Five Tetracycline Resistance Genes In Poultry Bacteria,
2018
Institute for Agri-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Establishment Of A Multiplex Pcr System For Detection Of Five Tetracycline Resistance Genes In Poultry Bacteria, Bai Long, Shao Yi, Huang Liujuan, Feng Bo, Zhou Changyan, Suo Yujuan, Bai Yalong, Lin Miao
Food and Machinery
In order to establish a multiplex polymerase chain reaction (PCR) method for simultaneous detection of five tetracycline resistance genes including tetA, tetD, tetG, tetS and tetX in poultry bacteria, the concentrations of primers and Taq DNA polymerase, as well as the annealing temperature used in the multiplex PCR system were optimized, then the sensitivity and specificity were examined, and finally, the method was applied for detecting of tetracycline-resistant bacteria isolated from poultry to verify its applicability. The results showed that, the optimized system for the multiplex PCR reaction was: 5 μL of mixed DNA template, 1 μL of Taq enzyme, …
The Application And Perfection Of Punitive Compensation System In Food Safety Law,
2018
School of Humanity and Law, Huazhong Agricultural University, Wuhan, Hubei 430070, China
The Application And Perfection Of Punitive Compensation System In Food Safety Law, Li Changjian, Lu Airong
Food and Machinery
One of the key problems in food safety management is the low illegal cost. The punitive compensation system is an important system, which raise the illegal cost in the regulation of food safety and has the great significance. Compared with developed countries, the punitive damages in food safety law system in China is still in its infancy, and in the aspect of legislation, the free of cost food is not invovled in the scope, and the compensation will be giving away free food subjective not contain elements of negligence, such problems as unreasonable compensation calculation. To give full play to …
Comparison And Enlightenment Of Legal System Of Food Recall Between China And Foreign Countries,
2018
School of Humanity and Law, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Comparison And Enlightenment Of Legal System Of Food Recall Between China And Foreign Countries, Shang Qing, Guan Jiayi
Food and Machinery
Food recall system is to strengthen supervision, to ensure food safety important line of defense.By means of literature analysis and comparative analysis, summarizes the problems and shortcomings of the Chinese food recall legal system based on the comparison between China and foreign countries and analyzes the useful experience of the American, Canadian and Japanese food recall legal systems. To provide corresponding guidance and suggestions for the improvement of the Chinese food recall system.
International Co Governance Dimension Of Food Safety In China,
2018
School of International Law, Southwest University of Political Science and Law, Chongqing 400020, China
International Co Governance Dimension Of Food Safety In China, Zhu Jing
Food and Machinery
Due to the global trend of food trade, food safety has become the focus of global attention, and the establishment of the credibility of China's food industry, international co-governance has become the consensus of China's food safety assurance. However, in order to promote the international Co-governance of food safety in China smoothly, it is still facing a series of challenges, such as the absence of corresponding international co-governance mechanism, the inconsistency of international food safety standards and the need to improve the cooperation between government and enterprises. Therefore, it is necessary to Learning from the mature and advancing Model of …
Flow Pattern Distribution Of Meshing Counter Rotating Twin Screw Extruders At Different Temperatures,
2018
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
Flow Pattern Distribution Of Meshing Counter Rotating Twin Screw Extruders At Different Temperatures, Wang Shaofeng, Zhang Yuan, Liu Meilian, Huang Zhigang, Zhao Yulian, Gu Jin, Song Yu
Food and Machinery
In order to explore the distribution law of flow path in isothermal twin screw extruder under isothermal and non isothermal state,using Solidworks 3D modeling software to establish the physical model of meshing counter rotating twin screw extrude, the corresponding numerical simulation is carried out in the Polyflow analysis software.Numerical results show that: in the isothermal problem, the pressure, viscosity and shear rate of the exit direction vary with the increase of the speed of the twin screw; in the non isothermal problem, with the increase of the rotating speed of the twin-screw, the direction of the extrusion direction increases from …
Particle Characteristics Of Centrifugal Atomization By Rotary Disk For Newtonian Viscous Fluid,
2018
College of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
Particle Characteristics Of Centrifugal Atomization By Rotary Disk For Newtonian Viscous Fluid, Wang Dongxiang, Cui Zhengwei, Yu Jianfeng, Yang Xinjun
Food and Machinery
For rotary disk atomizer in this paper, the particle characteristics has been investigated with Rosin/Paraffin mixture as the working fluid. The effects of different technological parameters on the ligament number, diameter of ligament, capillary wavelength and particle diameter were analyzed, and the dimensionless prediction model was obtained. The result showed that the ligament number is mainly determined by the Web and the St number, and it is only controlled by the surface tension for low viscous fluids. Due to ligament stretching caused by centrifugal effect, the pinch-off capillary wavelength is about 3.56 times of the ligament diameters, however the actual …
Removable Cold Storage Device With Pe-Rt Low Temperature Heat Pipe And Its Cool Storage Effect Using Hydrocarbon Refrigerants,
2018
Food Science and Engineering College, Qingdao Agricultural University, Qingdao, Shandong 266109, China
Removable Cold Storage Device With Pe-Rt Low Temperature Heat Pipe And Its Cool Storage Effect Using Hydrocarbon Refrigerants, Liu Jinguang, Liu Wenyao, Wang Shiqing, Song Qingwu, Jiang Wenli, Li Fei
Food and Machinery
In order to solve the problem of high cost and difficult welding of metal materials, as well as avoid the ozone depletion and global warming by Freon refrigerant, a cold storage device made of PERT plastic was produced, with a low cost and an easy assembly. In this study, a polyethylene of high temperature tolerant tube instead of the copper one was used, complied with hydrocarbon refrigerant HCR22 as heat pipe circulating working fluid. The results showed that the best filling ratio of PE-RT plastic heat pipe group was 33%, which was the same as copper heat pipe group, with …
Development Of A Bionic Plucking Finger For High-Quality Green Tea,
2018
Nanjing Forestry University, College of Mechanical and Electronic Engineering, Nanjing, Jiangsu 210037, China
Development Of A Bionic Plucking Finger For High-Quality Green Tea, Hao Miao, Chen Yong, Pan Zhigang, Sun Ye
Food and Machinery
Presents a kind of bionic end-effector which can imitate the human hand to pluck tea flushes. The mechanical structure of the bionic plucking finger is designed. Dynamic and static analysis are carried out to improve the dexterity and compactness. Genetic algorithm is employed to optimize the geometric parameters. The transmission efficiency of driving force is increased by 26.6%. Then, the prototype of the bionic plucking fingers is made, and the design of pneumatic drive and control system is completed. The indoor tests show that the success rate of plucking is about 70%, which can realize the expected action.
A Strategy Of Temperature Control In Tea Dryer Based On Improved Particle Swarmoptimization(Ipso),
2018
College of Mechanical Engineering, Inner Mongolia University for the Nationalities, Tongliao, Inner Mongolla 028043, China
A Strategy Of Temperature Control In Tea Dryer Based On Improved Particle Swarmoptimization(Ipso), Wu Lan, Liu Yarong
Food and Machinery
Aiming at the problems of low thermal efficiency, unstable temperature and difficult guarantee of tea quality of tea dryer, the coal-fired hot air-drying furnace was studied in order to find an effective constant temperature control method. An improved particle swarm optimization (IPSO) algorithm was proposed by chaotic processing of particle swarm optimization (PSO). Then the parameters of fuzzy PID controller were optimized by IPSO to overcome the shortcomings of PSO, including premature, low optimization efficiency and real-time on-line adjustment of PID parameters. According to the real-time temperature of the hot blast stove, the amount of smoke discharged from the hot …
Migration And Mathematical Simulation Of Aluminum And Magnesium From Coated Paper Cup Into Acid Food Simulants,
2018
Key Laboratory of Product Packaging and Logistics, Institute of Packaging Engineering, Jinan University, Zhuhai, Guangdong 519070, China
Migration And Mathematical Simulation Of Aluminum And Magnesium From Coated Paper Cup Into Acid Food Simulants, Ding Congyang, Lin Qinbao, Luo Jiutian, Li Zhong, Lia Ojia
Food and Machinery
In order to study the migration of metal elements Al and Mg into acidic foods in coated paper cups and the effectiveness of mathematical simulation software to simulate migration, eight kinds of coated paper cup samples were digested by wet digestion, and then inductively coupled plasma atomic emission spectrometry (ICP-OES)was used to detect the initial contents of aluminum (Al) and magnesium (Mg) in eight kinds of coated paper cups and their migration into acidic food simulants (3% acetic acid solution). The initial contents of Al and Mg in 8 paper cups were 841.6～3 482.0 and 179.1～19 720.1 mg/kg, respectively. Under …
Study On Visual Code-Based Defect Detection Technology For Production Date Of Dairy Packaging,
2018
College of Mechanical Engineering and Applied Electronics Technology, Beijing 100124, China
Study On Visual Code-Based Defect Detection Technology For Production Date Of Dairy Packaging, Sun Xiaona, Liu Jichao, Gao Guohua
Food and Machinery
Aiming at the problems of labor intensity, low automation level, and low efficiency in manual inspection of production date defects, the machine vision-based dairy production date coding defect detection system was developed. The system uses a CCD camera, computer, light source, etc. to build a hardware platform, and image processing techniques, such as median filtering, binarization, image segmentation, and template matching were used to achieve the goal of defective detection, including production date missing and fuzzy codes. The experimental results showed that the system could accurately identify products with defective production date, and achieve the expected results, showing practical significance.
Research On Modern Food Packaging Design Based On Interesting Composition Form,
2018
School of Art and Design, Shaoyang University, Shaoyang, Hunan 422000, China
Research On Modern Food Packaging Design Based On Interesting Composition Form, Zhang Bingyu
Food and Machinery
In view of the present design status of the food packaging market, which is very similar and lack of innovation bright spots, discusses the relationship between the color application, pattern creation, modeling structure and material composition, and expounds the skills and functions of the application of interesting forms in the design of food packaging. A case study of food packaging is presented to illustrate the point of view and put forward new ideas for future development and innovation of food packaging.
