Food Processing Commons^™

Study On Bioactive Components And Antioxidant Activity Of Hull-Less Pumpkin Seed Oil, Chen Tian, Dai Sihui, Shen Pengyuan, He Xiangrong, Zhong Qing, Liu Dongbo

Food and Machinery

The quality indexes of hull-less pumpkin seed oil, which were extracted by supercritical CO₂ fluid extraction, were detected according to the national standard. The fatty acid and phytosterol composition were analyzed by gas chromatography-mass spectrome-try (GC-MS). Subsequently, the squalene content of hull-less pumpkin seed oil was measured by high performance liquid chromatogra-phy (HPLC). Compared with grape seed oil and flaxseed oil, the scavenging activities for DPPH· and ABTS free radical of hull-less pumpkin seed oil were estimated. The results indicated that the hull-less pumpkin seed oil extracted by supercritical CO₂ fluid extraction was according with the food industry …

Study On Mitigation For Asthenopia By Four Functional Substances, Yuan Kemin, Zhong Fang, Chen Maoshen, Shang Mengshan

Food and Machinery

Four substances (theanine, gamma-aminobutyric acid, beta-carotene and grape seed extract) were added into the chocolate and the improvement effect of these substances on asthenopia of 102 test persons were studied by questionnaire, vision test, attention test, memory test and brain wave test for 30 days. The questionnaire results showed that the total and single score (ocular discomfort score and general malaise score) of sample group were lower than the score before eating the sample chocolate, which is indicated that the asthenopia was improved by eating the sample chocolate, for example, the score of blurred vision was decreased by 0.21 and …

Determination And Principal Component Analysis Of Volatile Compounds In Different Parts Of Citrus Reticulata Blanco. Flowers, Li Fuxiang, Ming Jian, Ao Miao, Li Fuhua, Zeng Kaifang

Food and Machinery

The volatile compounds in four parts of the citrus flowers (petals, torus, pistils, stamens) were analyzed by headspace-solidphase microextraction (HS-SPME) combined with GC-MS, the main aroma substances and aroma differences parts of citrus flowers were evaluated by principal component analysis (PCA). Studies showed that hydrocarbons and alcohols were the main aromas of citrus flowers. Linalool, terpene, nerolidol, β-myrcene and α-ocimene were mainly in petals, torus and pistils, while linalool, terpene, nerolidol and β-myrcene were the main components of stamens. The principal component analysis showed large differences of aroma compounds in the four parts of citrus blossoms. The hydrocarbons such as …

Characterization Of Glycosylation Of Zein With Inulin By Dry-Heating And Its Application In Capsule Shells, Zhang Huijun, Chen Youming, Gong Chunyu, Jiang Ningning, Sha Dixin, Wang Wenxia

Food and Machinery

This study focuses on improvement mechanical properties of the zein films by glycosylation modifications under dry-heating conditions for capsule shells. The characterization of zein-inulin were analyzed by SDS-PAGE. DSC, FT-IR and SEM. The result indicates that the tensile strength of zein-inulin were 2.46 times of non-modifified zein. The formation of conjugates was verified by SDS-PAGE, infrared spectrum, and showed that the zein could joint the inulin by glycosylation with the covalent bound. The thermal denaturation temperature of zein was increased by DSC. It indicates that the thermal stability increases. Zein and zein-inulin films were scaned by SEM. The surface of …

Research On Fashion Dimension And Fashion Design In Beverage Packaging, Xiao Yuqiang, Dai Duan

Food and Machinery

Nowadays, the beverage packaging design is becoming more and more fashionable from the styling style and color material. The dimension of fashion, such as instantaneous, spatial and regular are also fully embodied in the design of beverage packaging. The fashionable beverage packaging design can produce a kind of visual aesthetic experience and popular psychological effect to consumers, and it has the preemptive marketing effect. In the future design of beverage packaging, should pay attention to the investigation and prediction of popular trends, analysis the consumers psychology and rational use the innovative materials. It is necessary to start from the concept …

Effects Of Silver Carp Hydrolysate On Quality And In Vitro Protein Digestibility Of Freeze-Thawed Surimi Products, Liu Yongle, Tian Miaomiao, Li Xianghong, Yu Jian, Wang Faxiang, Wang Jianhui, Huang Yiqun

Food and Machinery

To investigate the effects of silver carp hydrolysate on the quality and in vitro protein digestibility of surimi products. Different amounts (0%, 2%, 4%, 6%) of silver carp hydrolysate were added to surimi products. The qualities (including cooking loss, water retention, whiteness, gel strength, hardness, elasticity and sensory evaluation) and in vitro protein digestibility of the products after freeze-thaw treatments were investigated, and the surimi products added with traditional cryoprotectant (4% sucrose+4% sorbitol) as the comparison. The addition of 2% hydrolysate can increase water holding and decrease cooking loss, and effectively reduce the decrease of gel strength, hardness, elasticity and …

Study On Enzymatic Combined Chemical Demulsification Process Of Emulsion From Enzyme-Assisted Aqueous Extraction Of Pumpkin Seed Oil, Zhang Gensheng, Yang Huiduo, Yue Xiaoxia, Liu Zhixin, Xu Chunming

Food and Machinery

In order to increase the extraction rate of pumpkin seed oil by enzyme-assisted aqueous extraction, using method of enzymatic combined chemical demulsification process by adding Bacillus licheniformis protease (pH 9~12) during emulsion from enzyme-assisted aqueous extraction of pumpkin seed oil. According to single factor experiment and response surface methodology, the best processes for enzymatic demulsification were: volume ratio of water to emulsion 0.9∶1 (mL/g), dosage of enzyme 3 078 U/g, hydrolysis temperature 51 ℃, hydrolysis time 2.5 h, and the demulsification rate of the verification experiment was 88.39%. The effect of adjusting the pH on emulsion stability and demulsification rate …

The Optimal Quantity Of Cut Tobacco Rolling Back Calculating Model For Cigarette Machine Based On Its Feature And The Principle Of Cigarette Processing, Xiang Hu, He Xiaoqiang, Wang Long, Zou Yusheng, Liu Geyi, Yang Tao, Li Shaochen

Food and Machinery

In order to find out the optimal quantity of cut tobacco rolling back for cigarette machine, a model was built according to cigarette features, ecreteur specifications and the track of cut tobacco adsorbed specifications based on the principle of cigarette processing. The quantity of tobacco rolling back which calculated by this model could be appropriate through application cases, and this quantity of tobacco rolling back could provide the enough cut tobacco for cigarette. Moreover, it also could reduce the cigarette dust content and promote the quality of cigarette. The method calculating the quantity of cut tobacco rolling back promoted by …

Antonini, Virginia (Fa 1221), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1221. Student paper titled “Moonshining” in which Virginia Antonini details the process of distilling moonshine from harvest to bottling. Antonini describes the equipment used to produce moonshine and includes several stories told by her informant, a man only referred to as “Jim,” about his methods and various run-ins with the law. The author also includes her mother’s wine recipe and additional “home brew” stories.

Acidulant Effect On Greening, Reducing Capacity, And Tryptophan Fluorescence Of Sunflower Butter Cookie Dough During Refrigerated Storage, Joele Tsopkeng Atonfack, Zeynep Akyol Ataman, Lilian M. Were

Food Science Faculty Articles and Research

BACKGROUND: Sunflower seed derived butter can be a source of protein and phenolic antioxidants in refrigerated dough. Chlorogenic quinone-amino acid induced greening can however occur at alkaline pH, which could result in less bioavailable conjugated phenol-amino acids. Acidulants were tested as potential anti-greening ingredients in refrigerated chemically leavened cookie dough. Effect of refrigerated storage time, leavening agents and acidulants on tryptophan fluorescence (»ex=280nm, »em=300-500), color (hunter LAB), reducing capacity (DPPH and Folin-Ciocalteu reagent reducing capacity/FCRC), and hydroxycinnamic acids were measured.

RESULTS: The pH range of acidified doughs was 4.83–6.98 compared to 7.65- 9.18 in nonacidified leavened doughs after 24 days. …

Determinants Factors And The Strategies Of Improving Thermostability Of Thermophilic Α-Amylase, Li Caiming, Chen Shuangdi, Gu Zhengbiao, Hong Yan, Cheng Li, Li Zhaofeng

Food and Machinery

This review clarified the microbial origin and properties of thermophilic α-amylase, and analyzed eight factors affecting their thermostability. The strategies to improve the thermostability of thermophilic α-amylase were proposed, which provided a reference for improving the thermostability technology of thermophilic α-amylase.

Effect Of Enzymatic Glycosylation Modification On Partial Structural And Rheological Properties Of Zein, Qu Yue, Wang Xiaojie, Liu Xiaolan, Cong Wansuo

Food and Machinery

In order to improve the bioavailability of zein, which was modified by using the microbial transglutaminase and chitosan. Effects of the enzymatic glycosylation modification on the partial structural and rheological properties of zein were studied. Compared to original zein, the free sulfhydryl groups of the glycosylated zein decreased by 32.37 μmoL/g, the denaturation temperature and the denaturation enthalpy of the glycosylated zein increased by 11 ℃ and 72.3 J/g, respectively. These results suggest that thermal stability of the zein was increased by enzymatic glycosylation reaction.At shearing rate ranging from 1 to 100 s^-1, the dispersions of zein and …

Extraction Of Soybean Oil Body Based On Soymilk Model System, Tian Qiying, Hua Yufei, Chen Yeming, Kong Xiangzhen, Zhang Caimeng, Wang Jing

Food and Machinery

In order to study the volatile flavor of soymilk, a soymilk simulation system with soybean oil body as substrate was constructed, The effects of different pH on the components, particle size and flavor of soybean oil body extracted from soybean milk were studied in the oil body extraction process. The results showed that when the extraction pH increased from 7 to 11, the content of oil body protein decreased by 38.40%, the neutral fat content increased by 7.26%, and the phospholipid content decreased by 49.31%. The oil particle size decreased gradually by 89.2 nm and tended to be stable. Volatile …

Study On Replacement Of Nitrite By Peony Extract And Lactic Acid Bacteria In Low-Temperature Emulsion Sausage, Yuan Ling, Zhuge Bin, Yu Sida, Zong Hong, Lu Xinyao

Food and Machinery

The effects of peony extracts and lactobacillus fermentation broth as nitrite substitute were investigated on color, texture characteristics, lipid-oxidation, microbiological properties and flavor of low-temperature emulsion sausages. The results showed that 0.3% peony extracts and 3% lactobacillus fermentation broth could replace two-thirds of dosage of sodium nitrite in low-temperature emulsion sausages, and its redness value (a^*) and the degree of fat oxidation were similar to the effect of sausage with 150 mg/kg sodium nitrite, which could maintain good texture characteristics of the sausage. In addition, the total bacteria number of sausage containing peony extract and lactobacillus fermentation broth …

Study On Edible Quality And Protein Stability Of Beef And Goat In Shaanxi Province, Wei Yanchao, Cao Jianxin, Liu Manshun, Liu Yongfeng

Food and Machinery

The differences were studied including color, tenderness, pH, protein degradation, and other indicators of beef and mutton at the best slaughter ages of cattle and sheep and the high and low-grade parts of the meat. Samples of longissimus dorsi (YH, NH) and abdominal muscles (YL, NL) of post-mortem Qinchuan beef and horizontal goat meat were taken for determination of pH, color, shear, sarcoplasmic and myofibrillar proteins, the solubility and degradation polymerization conditions. The results shown that the pH value of YL was significantly higher than that of YH (P＜0.05), there was no significant difference between the two parts of beef …

Drying Characteristics Of Direct-Contact Ultrasound Enhanced Hot-Air Drying Of Pear Slices, Sun Changying, Liu Yunhong, Zeng Ya, Shi Xiaowei, Xi Huihan

Food and Machinery

In order to explore the enhancing effect of contact ultrasound on hot air drying process, ultrasound enhanced hot air drying of pear slices was performed. The effects of different ultrasound powers and drying temperatures on drying characteristics and several quality indicators of pear slices were studied. The results showed that the improvement of hot air temperature and ultrasound power could significantly reduce drying time, and the stronger ultrasound enhanced effects could be achieved at lower temperatures. The BP neural network model was applied to predict the process of ultrasound enhanced hot air drying with high fitting precision. The cavitation and …

Effect Of Salt On Intestinal Microorganism, Enzyme Activities And Blood In Mice, Zhu Jiayuan, Zheng Tao, Xiao Nenqun, Luo Huaihao, Gong Jun, Bao Sihui

Food and Machinery

In order to understand the effect of salt on intestine microorganism, enzyme activities and blood in mice, and to provide scientific basis for daily rational use of salt for human beings, the KM mice were randomly divided into five groups of A, B, C, D, E group, each group with 6 rats of half male and half female. The mice was corresponding gavaged continuously for one month according to the conversion of clinical dose of 0, 3, 6, 9, 12 g, and then the mice was collected eyeball blood to blood routine analysis as well as the contents from jejunum …

Complex Enzyme Hydrolysis Of Ovalbuim And Its Characteristics And Structure Analysis, Liu Lili, Chen Ke, Li Yu, Dai Xiaoning, Meng Yuanyuan

Food and Machinery

In order to improve the functional characteristics of egg albumin, taking the egg Ovalbumin (OVA) as the research object, the complex enzymes (papain, neutral protease and flavor protease) were used to modify OVA, and its functional and structural properties were analyzed. Taking the degree of hydrolysis (DH) as index, the optimum mass ratio of the complex enzyme (Papain∶neutral protease∶flavor protease) was determined to be 1∶1∶2. Based on the single factor, the enzymolysis conditions were determined by response surface methodology (RSM) and the optimum conditions were pH of 7.5, enzyme hydrolysis time of 7 h, OVA concentration of 5%, enzyme amount …

Sensory Quality Evaluation Model Of Fermented Millet Pepper Based On Intelligent Sensory, Yi Yuwen, Chen Gang, Peng Yiqin, Zhang Xu, Deng Jing, Qiao Mingfeng, Liu Yang, Wang Cong

Food and Machinery

In order to study the quality change of fermented millet pepper, the sensory evaluation model of fermented millet pepper was established using the intelligent sensory instruments (electronic nose and electronic tongue) and sensory evaluation, combinating with the method of correlation analysis, principal component analysis, stepwise regression analysis and fitting test. The results showed that the weight of the simplified sensory indicators were 38.96%, 35.06% and 25.97%, respectively, and the fitting test R²=0.998 indicated that the model can replace the original evaluation method. Taking the PCA of the intelligent sensory index as the independent variable and the sensory evaluation …

Research On Evaluation Method For The Period Of Mentholated Holding In Menthol Filter Rod, Jin Qiang, Sun Qingjie, Zhu Xianyan, Wang Minghui, Sheng Peixiu

Food and Machinery

A comprehensive evaluation method of the aroma quality for menthol filter rod was established by using aroma ratio (B), aroma retention (L) and aroma quality (P) by referring to the flavor assessment methods in the food industry at home and abroad, sensory evaluation methods of cigarette. It was introduced into the evaluation of the period of mentholated holding in menthol filter rod. Through the sensory and quantitative evaluation of the aroma quality for menthol filter rod, the comprehensive score standard for judging the period of mentholated holding in menthol filter rod was determined, and a new method which was scientific, …