Study On Optimization Of Preparation Of Activated Carbons From Suaeda Salsa And Its Adsorption Activity,
2018
Department of Food Science and Nutrition，University of Jinan，Jinan，Shandong 250002，China
Study On Optimization Of Preparation Of Activated Carbons From Suaeda Salsa And Its Adsorption Activity, Fu Jianxin, Zhang Bingwen, Zhang Guixiang
Food and Machinery
With the activated carbon iodine adsorption and yield as the optimization index, the process of Suaeda sasla carbon taking H3PO4-ZnCl2 as the dual activator was studied. The single-factor test was used to examine the effect of mass fraction of H3PO4-ZnCl2, activation temperature, and the activation time on activated carbon preparation. The optimum conditions for the preparation of S. sasla based activated carbon by orthogonal experiments were as follows: H3PO4-ZnCl2 mass fraction 30%, activation temperature 500 ℃, activation time 80 min. Under these conditions, the …
Screening And Expression Identification Of Staphylococcus Aureus-Inhibiting Peptide Genes From Lactic Acid Bacteria,
2018
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
Screening And Expression Identification Of Staphylococcus Aureus-Inhibiting Peptide Genes From Lactic Acid Bacteria, Ren Dayong, Zhu Jianwei, Liu Hongyan, Yu Hansong
Food and Machinery
The 7 strains with antimicrobial activity were screened as samples and verification by PCR amplification has antimicrobial peptide genes of PlnF, PlnE, PlnN, PlnJ, and PlnK. Then designed a primer to introduce Nco I and Xho I sites into both ends of the antibacterial peptide genes with the treated of pET28a plasmid to obtain recombinant plasmid using T4 ligase, and the pET28a-peptide was transformed into E.coli BL21(DE3). The experiment results showed that the inhibition zone of the pET28a-peptide was the PlnF, after 0.5 mmol/L IPTG inducted for 6 h after the OD600=0.6 of the E.coli LB. The cell …
Study On The Drying Kinetics Of Longan With Intermittent Vacuum-Microwave,
2018
Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510610, China; Key Laboratory of Functional Foods, Ministry of Agriculture, Guangzhou, Guangdong 510610, China; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, Guangdong 510610, China
Study On The Drying Kinetics Of Longan With Intermittent Vacuum-Microwave, An Kejing, Xiao Gengsheng, Wei Lai, Yu Yuanshan, Tang Daobang, Wen Jing, Lin Xian
Food and Machinery
Aiming at the problem of uneven heating of longan, excessive microwave drying rate and local over-focus, the vacuum microwave drying was carried out by the combination of intermittent microwave and variable power microwave. In this paper,the changes of water ratio and drying rate in the vacuum microwave drying process were analyzed, such as the power density, vacuum degree and loading quantity. Seven thin layer fitting models were tested. The orthogonal experiment of three factors and three levels for color, total phenolic content and rehydration evaluation was established. The optimum intermittent vacuum microwave drying process of longan was optimized. The results …
Cfd Simulation Analysis And Experimental Verification Of Twin Screw Compressor,
2018
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Cfd Simulation Analysis And Experimental Verification Of Twin Screw Compressor, Long Ji, He Xueming, Jiang Zhengang
Food and Machinery
In view of the complex and time changing characteristics of the fluid domain in the twin screw compressor, and in order to study it’s performance characteristics in detail, used STAR CCM＋software to do the computational fluid dynamics (CFD) analysis, and the experimental platform was built to verify the accuracy of the simulation results. By comparing the pressure values of the simulated monitoring points and the experimental measured points corresponding to them, both of them have good consistency in the pressure value and the period of pressure fluctuation.
Improvement Of Transmission Shaft Connecting Ch And Cv In Gdx2 Packer,
2018
Nanyang Cigarette Factory, China Tobacco Henan Industrial Co., Ltd., Nanyang, Henan 473007, China
Improvement Of Transmission Shaft Connecting Ch And Cv In Gdx2 Packer, Wang Guangsheng, Wang Wenhui, Cao Xingqiang, Wang Zhongqing, Yang Guanglu
Food and Machinery
The transmission shaft connecting CH and CV in GDX2 packer always breaks down due to attrition. Its integrated design and small repair space make it time-and-energy consuming to replace the damaged transmission shaft, which inspires us to improve itsuniversal joints. Based on its original transmission principle, we substitute the fast respectively demountable units for the transmission gear, which made the installment more efficient. While repairing, only the broken units needed to be beplaced. The application result showed that the improved universal joints function reliably, with less labors, and greatly increased the effective operation rate because of its simple structure.
Design Of A Domestic Small Solar Composting Box,
2018
The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
Design Of A Domestic Small Solar Composting Box, Yu Peibin, Chen Jianxin, Li Yanwu
Food and Machinery
In view of the current market common kitchen waste composting box is not easy to keep warm, the composting time is long, the effect of drainage is poor, the odor is heavy and so on. A small household composting box is designed and its spatial structure is designed and optimized. The device includes several modules, such as solar collector, solar panel, ventilator, feeding port, leachate screen, tail gas treatment and so on. It can better meet the requirements of high temperature aerobic composting process. It uses solar energy for the whole system of heat preservation, ventilation and energy supply, reducing …
Optimization Of Polysaccharides Extractedand Analysis From Zingiber Officinale Rosc,
2018
College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
Optimization Of Polysaccharides Extractedand Analysis From Zingiber Officinale Rosc, Liao Dengwei, Huang Dechun, Cheng Shujie, Cao Chongjiang, Chen Guitang
Food and Machinery
The polysaccharides from Zingiber officinale Rosc were extracted by hot water extraction method, ultrasonic ice bath extraction method and complex enzymatic hydrolysis method. The effects of different methods on the extraction were investigated by the UV spectra image and the scanning electron microscope image of ginger residue. The results showed that the polysaccharides extraction rates of the three different extraction processes under optimal extraction conditions were (11.74±0.23)%, (7.00±0.04)%, and (20.93±0.20)%, and the yields were (6.53±0.08)%, (2.56±0.11)%, and (14.67±0.32)%, the purity was (86.53±0.20)%, (59.84±0.06)%, and (73.59±0.19)%. Comparing with three different methods, the enzymatic hydrolysis method had the highest extraction rate and …
Ultrasonic-Assisted Extraction Essential Oil Of Lemon And Chemical Composition Analysis,
2018
College of Food, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Ultrasonic-Assisted Extraction Essential Oil Of Lemon And Chemical Composition Analysis, Xiao Juan, Zhou Kang, Hu Bin, Su Zhao
Food and Machinery
Ultrasonic-assisted hydrodistillation extraction (UAHE) essential oil from lemon peel was investigated. On the basis of single-factor test, response surface methodology was applied to optimize the parameters of extraction, including ultrasonic power, solvent to material ratio, ultrasonic time, and distilling time on the yield of essential oil. Meanwhile, the volatile composition was analyzed by GC-MS. In addition, the microscopic structures of material before and after various extraction methods are observed to clarify extraction mechanisms. The optimal extraction conditions were ultrasonic power of 320 W, solvent to material ratio of 15.5∶1 (mL/g), ultrasonic time of 36 min, distillation time of 140 min. …
Foodways (Fa 1202),
2018
Western Kentucky University
Foodways (Fa 1202), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1202. Collection of papers written by students in Professor Barry Kaufkins’ Foodways class (FLK/ANTH 388) at Western Kentucky University. While a majority of the papers focus on Easter traditions, other topics of note include immigrant foodways traditions, fundraising efforts, community organizations, tailgating, and sorority life. Papers also include photographs taken by students.
Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture,
2018
Chapman University
Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Microplate immunocapture is an inexpensive method for the concentration of foodborne pathogens using an antibody-coated microplate. The objective of this study was to determine the efficacy of microplate immunocapture as an alternative to traditional enrichment for concentrating Listeria monocytogenes to levels detectable with selective plating or real-time PCR. L. monocytogenes isolates serologically characterized as Type 1 (1/2a) and Type 4 (untypeable) were grown overnight and diluted to 100 to 106 colony-forming units (CFU)/mL. The isolates were used to optimize microplate immunocapture in tryptic soy broth with 0.6% yeast extract (TSBYE), skim milk, and queso fresco samples. Following …
Effects Of Fruit Position In Standard Place Pack Cartons And Gamma 1 Irradiation On The Postharvest Quality Of ‘Barnfield’ Navel Oranges,
2018
Chapman University
Effects Of Fruit Position In Standard Place Pack Cartons And Gamma 1 Irradiation On The Postharvest Quality Of ‘Barnfield’ Navel Oranges, Karina Cruz Rodriguez (Friscia), José De Jesús Ornelas-Paz, Vrani Ibarra-Junquera, Maria Criselda Toto, Akanksha Jain, Anuradha Prakash
Food Science Faculty Articles and Research
The objective of this study was to determine if oranges in the top and bottom layers within a Standard Place Pack were impacted differently by irradiation after long-term storage. ‘Barnfield’ Navel oranges were packed in Standard Place Pack cartons and treated with 0, 0.15, or 1 kGy of gamma irradiation. The fruit were stored for 3 weeks at 5 °C and then for 1 week at 20 °C. After storage, the fruit from the top and bottom layers were separately evaluated for quality. The development of stem-end rind breakdown (SERB) was the main cause of quality loss and was greater …
Effects Of Ph And Heat Treatments On Structure And Functional Properties Of Rice Proteins,
2018
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Effects Of Ph And Heat Treatments On Structure And Functional Properties Of Rice Proteins, Liu Fang, Xu Zhou, Chen Maolong, Cheng Yunhui
Food and Machinery
In this study, rice protein was used as raw material to study the effect of pH treatment and heat treatment on the structure and functional properties of rice protein. Studies have found that the functional properties of rice proteins have been improved to some extent after being treated with different pH values for 40 minutes. The solubility, emulsifying and emulsifying stability, foaming property and surface hydrophobicity of RP treated at pH 12.0/40 min were 5.16%, 0.626% and 12.64%, and 135%, respectively, with 2.46, 2.85, 1.12, and 2.51 times higher than that of the RP. At this time, the fraction of …
Experimental Study On The Expression Level Of Opn And Tgf-Β1 In Rat Liver Fibrosis Model With Tuber Granule Intervention,
2018
Hainan Medical College, Haikou, Hainan 570102, China
Experimental Study On The Expression Level Of Opn And Tgf-Β1 In Rat Liver Fibrosis Model With Tuber Granule Intervention, Yuan Yong
Food and Machinery
Methods The 30 rats were randomly divided into normal control group, the non-treatment group of liver fibrosis model and the treatment group of liver fibrosis model. Each group of rats are take the following operation: Western blotting test OPN protein expression after eitht weeks。The PCR detection of TGF-β1 mRNA expression level. Results This study showed that the treatment group of liver fibrosis model of HA, LN, PCIII, CIV radioimmunoassay were higher than the treatment group have significant differences (P＜0.01), and the differences were statistically significant than the non-treatment group of liver fibrosis model at the same time（P＜0.05）. The non-treatment group …
Locally Sonochemical Effect On Total Phenolic Contents And Theirantioxidant Abilities In The Extracts From Sweet Orange Peels,
2018
Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chongqing 400712, China
Locally Sonochemical Effect On Total Phenolic Contents And Theirantioxidant Abilities In The Extracts From Sweet Orange Peels, Zhang Zheng, Ma Yaqin, Wang Pengxu, Cheng Chuanxiang, Zhu Panpan
Food and Machinery
The effect of ultrasonic parameters including ultrasonic treatment temperature and time and the ultrasonic treatment power on the content and antioxidant capacity of phenolic acids from orange leaves peels in a local position were explored. The results indicated that ferulic acid content was the highest in orange leaves and peels, and both the content of seven phenolic acids and total phenolic contents (TPC) were increased with the increase of treatment time and temperature with some small differences. 30 ℃ was found to be the optimal temperature. Ultrasonic treatment power was also revealed to have a positive effect on the content …
Study On The Effect Of Maillard Reaction On Antioxidant Activity Of Sesame Polypeptides,
2018
Department of Biochemistry, Anhui Polytechnic University, Wuhu, Anhui 241000, China; Research Institute of Microbial Pharmaceutical Industry, Anhui Polytechnic University, Wuhu, Anhui 241000, China
Study On The Effect Of Maillard Reaction On Antioxidant Activity Of Sesame Polypeptides, Qian Senhe, Wang Zhou, Wei Ming, Xue Zhenglian
Food and Machinery
Based on the preparation of sesame peptides, the effect of Maillard reaction on antioxidant activity of sesame polypeptides was studied. The results showed that the suitable ratio of peptide to sugar was 1∶2 for Maillard reaction of sesame polypeptide. The Maillard reaction could significantly improve the antioxidant activity of sesame polypeptide, and the reducing power, ABTS+ radical scavenging rate, DPPH radical scavenging rate and hydroxyl radical scavenging rate were increased by 121.4%, 304.5%, 81.2% and 103.2%, respectively. The contents of lysine methionine and tyrosine were reduced, but the contents of alanine and valine were increased, moreover, aspartic acid, glutamic …
Effect Of Salt Content On Physicochemical Properties And Antioxidant Activity During Post-Fermentation Of Douche,
2018
Guangdong AIB Polytechnic College, Guangzhou, Guangdong 510507, China
Effect Of Salt Content On Physicochemical Properties And Antioxidant Activity During Post-Fermentation Of Douche, Wan Jun, Cheng Weiwei, Shen Xiaolu, Jiang Aimin
Food and Machinery
The impact of salt content on post-fermentation of douchi was studied. In the post-fermentation stage, 8%, 10%, 12% of salt were added for 30 days fermentation. The results showed that, with the increase of salinity, the total acids and pH decreased, the hardness and chewiness increased, which shallowed the color and declined the taste of douchi. The high salinity was bad for producing the total amino acid nitrogen and γ-PGA, and also inhibited the antioxidant activity of douchi. Finally, 8% of salt was considered to be the best, but the flavor remained to be improved.
Study On Enzymatic Hydrolysis-Mild Thermal Oxidation Of Chicken Fat For Preparing Chicken Flavor,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Enzymatic Hydrolysis-Mild Thermal Oxidation Of Chicken Fat For Preparing Chicken Flavor, Yu Jingyang, Chen Huangnv, Xia Shuqin, Zhang Xiaoming
Food and Machinery
At present, commercial refined chicken fat and chicken protein hydrolysates are usually used as raw materials for the industrialized production of Maillard reaction chicken flavor. However, commercial refined chicken fat contains a large amount of anti-oxidant, which is hard to be oxidized by low-temperature heating. It is easy to produce off-flavor for chicken fat when heated at high temperature. In order to form enough chicken flavor precursors for Maillard reaction chicken flavor preparing, we studied the mild thermal oxidation of refined chicken fat based on enzymatic hydrolysis, which was with the lipolytic ratio, fatty and greasy taste as evaluation indexes. …
Preparation, Characterization And Sustained-Release Property Of Na2Seo3-Loading Chitosan Microsphere,
2018
College of Biological Science and Technology, Hubei Minzu University, Enshi, Hubei 445000, China
Preparation, Characterization And Sustained-Release Property Of Na2Seo3-Loading Chitosan Microsphere, Zhang Chi, Shang Longchen, Wu Shaowei, Li Guangda, Liu Xinping
Food and Machinery
Chitosan was chosen as wall material to prepare the Na2SeO3-loading microspheres with emulsion-crosslink method. Then, the microspheres’ appearance, drug loading capacity, encapsulation efficiency and its sustained-release property were chosen as evaluation criteria to optimize the process condition through the single factor experiments and the orthogonal tests. In addition to this, the structure of the microspheres was characterized preliminarily by the scanning electron microscopy (SEM), infrared spectroscopy (IR), atomic fluorescence, thermogravimetric analysis (TG), and its sustained-release property were researched in vitro under the circumstance of the simulated body fluid (SBF) which was prepared by ourselves. The best process condition …
Study On Volatile Flavor Compounds Of Meat From Yanbian Yellow Cattle,
2018
Agricultural College of Yanbian University, Yanji, Jilin 133000, China; Food Research Center of Yanbian University, Yanji, Jilin 133000, China
Study On Volatile Flavor Compounds Of Meat From Yanbian Yellow Cattle, Hou Tingting, Nan Jingxi, Lin Mo, Xu Meina, Liu Tian, Wang Juan, Li Guanhao
Food and Machinery
Volatile flavor compounds in three parts of meat from Yanbian yellow cattle were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The extraction fibers were optimized by comparison of 65 μm PDMS/DVB, 75 μm CAR/PDMS and 100 μm PDMS. The results showed that 65 μm PDMS/DVB had the best extraction effect on the volatile components of meat from Yanbian yellow cattle. Furthermore, the volatile components in Longissimus dorsi, rump and Sirloin of Yanbian Yellow Cattle were respectively investigated, and the differences of the volatile components in the three parts were analyzed with principal component analysis. The …
Gc/Ms For Simultaneous Determination Of 14 Photo-Initiators In Fatty Food,
2018
Hunan Research Institute of Food Quality Supervision and Inspection, Changsha, Hunan 410017, China
Gc/Ms For Simultaneous Determination Of 14 Photo-Initiators In Fatty Food, Xu Wenyang, Chen Hua
Food and Machinery
To establish a GC-MS method for determination of 14 photo-initiators in fatty food. The homogeneous samples were extracted by acetone-hexane(2∶8,v:v) for 15 min at room temperature. The supernatant was purified by HLB column, and the eluent was then collected, which was further purified by PSA. The purified eluent was centrifuged and determined by GC-MS. The recoveries were between 73.0%～92.4% at spiked levels of 0.000 2～0.001 0 mg/kg, and the relative standard deviation of the methods were 4.1%～8.9%, with the LOD ranging from 0.02~0.20 μg/kg. It was in accordance with the requirement of technical parameters for analysis with fast and simple …
