Thermal Inactivation Kinetics Of Salmonella Enterica And Enterococcus Faecium In Ground Black Pepper,
2018
University of Nebraska-Lincoln
Thermal Inactivation Kinetics Of Salmonella Enterica And Enterococcus Faecium In Ground Black Pepper, Sabrina Vasquez
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Food safety concerns of low-awfoods have boosted, given the increased number of foodborne illnesses related to these products. Black pepper, among other spices, has been implicated in several outbreaks and recalls in recent years.Salmonella entericahas been identified as the causing agent of outbreaks of contaminated spices. Therefore, increased efforts should be conducted to ensure food safety of spices, including black pepper. Food Safety Modernization Act (FSMA) demands all food processing facilities to conduct proper validations of the decontamination technologies applied to food products. Complete thermal process validations require a deep understanding of the thermal inactivation kinetics …
Investigating The Potential Of Plant-Derived Antimicrobials For Controlling Campylobacter Jejuni In Poultry And Poultry Products,
2018
University of Arkansas, Fayetteville
Investigating The Potential Of Plant-Derived Antimicrobials For Controlling Campylobacter Jejuni In Poultry And Poultry Products, Basanta Raj Wagle
Graduate Theses and Dissertations
Campylobacter jejuni infection in humans is strongly associated with the handling and consumption of contaminated poultry products. Interventions reducing C. jejuni contamination in poultry would reduce the risk of subsequent human infections. In the first study, the efficacy of a Generally Recognized as Safe (GRAS) compound, eugenol (EG; derived from cloves), as an antimicrobial dip treatment to reduce C. jejuni in postharvest poultry was evaluated. The antimicrobial efficacy of EG was studied in suspension, emulsion and nanoemulsion delivery systems. EG suspension reduced C. jejuni counts with the greatest reduction of >2.0 Log CFU/sample for the 2% dose of EG (P
Effects Of Serving Temperature On Sensory Perception And Acceptance Of Brewed Coffee,
2018
University of Arkansas, Fayetteville
Effects Of Serving Temperature On Sensory Perception And Acceptance Of Brewed Coffee, Matthew James Chapko
Graduate Theses and Dissertations
Coffee continues to be one of the most widely consumed beverages worldwide. How an individual perceives a cup of coffee is impacted by a plethora of factors including origin, growing climate, roasting level, and consumption habits. This thesis utilized both trained descriptive panelists and untrained consumer panelists to analyze how serving/consumption temperature modulates sensory perception of brewed coffee in regards to appearance, aroma, flavor, taste, and mouthfeel. Three varieties of coffee (Colombia, Ethiopia, and Kenya) were brewed and served to panelists at four temperatures: 70, 55, 40, and 25 °C. In one study (Study 1, Chapter 3), results from descriptive …
The Effects Of Cold Plasma Treatment On Sweet Basil (Ocimum Basilicum),
2018
Seton Hall University
The Effects Of Cold Plasma Treatment On Sweet Basil (Ocimum Basilicum), Sauvelson Auguste
Seton Hall University Dissertations and Theses (ETDs)
The study discussed herein looks both to continue and to expand upon previous work conducted here at Seton Hall University, which investigated the effect of cold plasma processing on sweet basil and their essential oils. It was found that the application of cold plasma treatment increases plant growth and eugenol concentration, which is an essential oil component and one of the potential natural antioxidants used in food preservation. In this study, we considered methods for increasing the production and harvesting of plants that produce essential oils such as sweet basil (Ocimum basilicum). The study also incorporated more controls …
Comparison Of Agricultural Technology At Home And Abroad And China's Coping Strategies,
2018
China Academy of Science and Technology Development Strategy, Beijing 100038, China
Comparison Of Agricultural Technology At Home And Abroad And China's Coping Strategies, Chen Shibo, Wang Ge, Chen Yaping
Food and Machinery
Compared with the international frontier, the gap in agricultural technology in China is shrinking, and a basic pattern of a small number of leading, majority running and running is formed. In the new era, we should vigorously support the research of basic, cutting-edge and public welfare technologies in agriculture, increase the support of various national science and technology plans to the agricultural sector, accelerate the construction of agricultural IoT technology service platforms, and promote the integration of agricultural technology innovation.
Analysis Of Notifications On China Food Safety By Eu Rapid Alert System For Food And Feed （Rasff） In 2016～2017,
2018
China Food and Drug Administration Institute of Executive Development, Beijing 100017, China
Analysis Of Notifications On China Food Safety By Eu Rapid Alert System For Food And Feed （Rasff） In 2016～2017, Yuan Yanfang, Chen Hui
Food and Machinery
This article analyzes the food safety notifications on China by EU Rapid Alert System for Food and Feed（RASFF）in 2016~2017 from five perspectives: number of notifications, notifying countries, notification types, product categories and hazard categories. It makes a summary on the characteristics of food safety notifications on China by RASFF in 2016~2017, and analyses the key food categories and risk factors focused by European Union. Finally, three suggestions are concluded to improve food safety supervision in China, including establishing a food safety early warning platform based on data analysis; accurately analyzing the characteristics of food safety risks notified by RASFF to …
Effects Of Xylitol And Mannitol On The Structural And Functional Properties Of Peanut Proteins,
2018
College of Bioengineering and Technology, Tianshui Normal University, Tianshui, Gansu 741001, China
Effects Of Xylitol And Mannitol On The Structural And Functional Properties Of Peanut Proteins, Zhou Xiangjun, Yang Xuechun, Liu Haiyu, Gao Yixia
Food and Machinery
The changes of solubility, emulsibility, ultraviolet absorption spectroscopy, fluorescence emission spectroscopy and surface hydrophobicity of peanut proteins (PP) were investigated using the methods of 1-naphthalenesulfonicacid-8-(phenylamino)-sodium salt (ANS), ultraviolet and fluorescence spectroscopy. The results showed that, with the increasing of xylitol and mannitol, the solubility of PP increased within pH 3.0～6.0, reached minimum value almost at pH 4.0, while the emulsibility increased first and declined finally. We supposed that the tyrosine was wrapped into the inner core of PP, while the tryptophan exposed to the surface of PP, resulting in the fluorescence intensity of them reduced with the increasing of xylitol …
Separation And Screening Of Lactic Acid Bacteria From The Traditional Yak Yogurt Resistant Against Of Acid And Bile Salts,
2018
College of Food Science in Southwest University, Chongqing 400715, China
Separation And Screening Of Lactic Acid Bacteria From The Traditional Yak Yogurt Resistant Against Of Acid And Bile Salts, Li Yang, Zhao Xin, Zhang Yu, Wang Hongwei, Suo Huayi
Food and Machinery
There are abundant lactic acid bacteria resources in traditional yak yoghurt. 48 strains of lactic acid bacteria were isolated and identified from yak yoghurt collected from Qinghai region. Screening of acid-tolerant and bile-resistant salts for 11 strains of lactic acid bacteria that thrive and can be used in foods. The results showed that 6 strains had a survival rate of >50.00% in pH 3.00 artificial gastric fluid, and 2 strains had a growth efficiency of >15% in 0.30% bile salt. Lactobacillus rhamnosus 2016SWU.05.0601 was the best resistant strain. The survival rate in artificial gastric juice is 119.53%, and the growth …
Electronic Nose And Gc-Ms Analysis On Volatile Compounds In Essential Oils From Mandarin （Citrus Reticulata Blanco） Peels,
2018
Zhejiang Citrus Research Institute, Taizhou, Zhejiang 318026, China
Electronic Nose And Gc-Ms Analysis On Volatile Compounds In Essential Oils From Mandarin （Citrus Reticulata Blanco） Peels, Cao Xuedan, Fang Xiugui, Li Erhu, Xu Jianguo, Zhao Kai
Food and Machinery
The essential oils were extracted from four varieties of Citrus Reticulata peels (Citrus poonensis Hort. ex Tanaka, Citrus unshiu Marc., Citrus suceosa Hort.ex Tanaka and Citrus tardiferax Hort. ex Tanaka）by roll-pressed, and then volatile compounds were analyzed by electronic nose and gas chromatography-mass spectrometry (GC-MS) technology. The results shows that: 5 kinds of the 18 sensors have a significant difference in the response values of the four kinds of Citrus Reticulata Blanco oils (P＜0.05), electronic nose was applied to distinguish the essential oils through the principal component analysis (PCA) and the classification index was above 86%. GC-MS analysis showed there …
Evaluation Of Uncertainty Of Vanillin In Tobacco By Solvent Extraction Direct Injection-Gas Chromatography-Mass Spectrometry/Mass Spectrometry,
2018
Research and Development Center, China Tobacco Yunnan Industrial Co., Kunming, Yunnan 650231, China
Evaluation Of Uncertainty Of Vanillin In Tobacco By Solvent Extraction Direct Injection-Gas Chromatography-Mass Spectrometry/Mass Spectrometry, Li Chao, Xu Yong, Li Exian, Qin Yunhua, Wu Jiacan, Liu Xiuming, Wang Jiajun, Jiang Wei, Zhang Chengming
Food and Machinery
The content of vanillin in tobacco was determined by liquid solvent extraction direct injection -gas chromatography-mass spectrometry (LSE-GC-MS/MS). By calculating the uncertainty component and synthetic uncertainty of vanillin, the influence error on the detection results of vanillin content was achieved. The uncertainty of the measurement result of the substance was 1.37 μg/g.
Experimental Study On Negative Pressure Grading For Peanut,
2018
College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, Hebei 071000, China
Experimental Study On Negative Pressure Grading For Peanut, Yin Shuangshuang, Jiang Haiyong, Li Na, Feng Yongfei
Food and Machinery
A peanut negative pressure grading device with simple structure, good grading effect and easy operation was designed based on Laval nozzle structure. Five factors affecting the vacuum degree in negative pressure tube were simulated and the structure size of air duct was determined based on Fluent. CFD-DEM coupled simulation software was used to simulate the negative pressure sorting of two kinds of peanuts with the same volume and small density difference, and the sorting differences of high quality and inferior grade peanuts were obtained. On this basis, taking the sorting height, conveyor belt speed and air inlet speed as experimental …
Design Of Walnut Online Weighing System Based On Support Vector Regression,
2018
Mechanical and Electrical Engineering College, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture, Shihezi, Xinjiang 832000, China
Design Of Walnut Online Weighing System Based On Support Vector Regression, Jin Zuohui, Zhai Zhiqiang, Zhang Ruoyu, Zou Kunlin, Pang Yujie
Food and Machinery
In order to accurately detect walnut weight online, a walnut weight online testing system based on multi-sensor information fusion was designed, which was adopted the method of dynamic compensation and calibration to process signal collected from an acceleration sensor and symmetrical weight sensors and used the algorithm of support vector regression (SRV) to predict the walnut weight. Then, 400 walnuts were used to acquire weight data at speed of 0.02, 0.03 and 0.05 m/s respectively based on this system. Meanwhile the data were trained and verified. The better prediction model of walnut weight was determined as SVR model with linear …
Effect Of Calcium Ascorbate And Ε-Polylysine Treatment On Preservation And Color-Protection Of Fresh-Cut Sweet Potato,
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 Calcium Ascorbate And Ε-Polylysine Treatment On Preservation And Color-Protection Of Fresh-Cut Sweet Potato, Liu Shuo, Wang Liqun, Zhang Xinyi, Deng Lili, Zeng Kaifang
Food and Machinery
“Erlang Shao” were used to evaluate the effects of calcium ascorbate and ε-polylysine on improving the quality of fresh-cut sweet potato during 4℃ storage. To reveal the mechanism, the browning degree, the total number of colonies, the content of total phenol, as well as the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalnine ammonialyase (PAL) of fresh-cut sweet potato were measured. The results indicated that comparing with control, 5% calcium ascorbate + 0.03% epsilon-polylysine could significantly retard the increase of the browning index, the total number of colonies and maintain a higher levels of total phenol content, inhibit the …
Effects Of Addition Of Prunus Mume On The Quality Of Beef Patties During Storage,
2018
College of Food and Boiengineering, Xihua University, Chengdu, Sichuan 610039, China
Effects Of Addition Of Prunus Mume On The Quality Of Beef Patties During Storage, Luo Ming, Ma Yuan, Yuan Yiping, Luo Yujie, Zhang Guirong, Yin Xiaocui, Xu Yingping
Food and Machinery
Using beef patties without and with 0.02% butylated hydroxytoluene (BHT) as controls, effects on lipid oxidation, protein oxidation, antibacterial activity and quality of beef patties supplemented with 5%, 10%, 15% and 20% Prunus mume (PM) were studied after storage at -18 ℃. The results showed that the beef patties with addition of 10%, 15% and 20% PM decreased TBARS values significantly compared to the control samples（P＜0.05）, and the lipid antioxidation of 20% PM was commensurate with 0.02% BHT during the storage. The TVB-N value of all treated samples reduced significantly after 4 d（P＜0.05）, and the beef patties added 20% PM …
Optimization Of Extraction Process Of Heparinoid From Swim Bladder And Evaluation Its Anticoagulant Activity,
2018
Guangdong Ocean University, College of Food Science and Technology, Zhanjiang, Guangdong 524088, China
Optimization Of Extraction Process Of Heparinoid From Swim Bladder And Evaluation Its Anticoagulant Activity, Zhou Siyi, Qu Yi, Zhong Saiyi, Du Zhenxing, Su Weimin, Chen Suhua, Hong Pengzhi, Wu Xiaohe
Food and Machinery
A natural heparin-like compound was isolated from swim bladder and its anticoagulant activities were determined. The response surface analysis based on Box-Behnken design was adopted to examine effects of protease consumption, extracting time and temperature on heparin-like compound extraction. The anticoagulant activity of swim bladder heparin-like compound was evaluated by APTT， PT and TT method. Consequently, the optimum conditions were as follows. The concentration of protease from Bacillus licheniformis was 5.4 mg/mL, extracted at 50 ℃ for 20 h. Under the control of these conditions, the predicted extraction rate by mathematical model was (1.79±0.05)%, and the standard error was 3.24%. …
Development On The Alcoholic Drink Mixed With Extracts Of Alpinia Offcinarum And Turmeric Circuma And Its Sensory Quality,
2018
Guangdong Shunde Winery Co., Ltd., Shunde, Guangdong 528300, China
Development On The Alcoholic Drink Mixed With Extracts Of Alpinia Offcinarum And Turmeric Circuma And Its Sensory Quality, Ye Xiaohong, Tang Wenshi, Li Li
Food and Machinery
In order to develop a novel unique flavor healthy alcoholic product, the reflux technology was used to extract effective constituents from the plant materials including Alpinia offcinarum Hance and Turmeric Circuma Longa, respectively, and obtained the alcoholic drink mixed with Alpinia offcinarum and alcoholic drink mixed with Turmeric Ciruma through blending and aging. Then the quality, sensory and volatile aroma components of the 2 products were further analysed. The results indicated that the products meet the demand of standard GB/T 27588—2011, appeared as golden and transparency colour, with evident plant aroma characteristic. Among them, the alcoholic drink mixed with Alpinia …
Optimization Of Malolactic Fermentation Process Condition Of Northeast China V.Amurensis Wines,
2018
College of Life Science, Jiamusi University, Jiamusi, Heilongjiang 154007, China
Optimization Of Malolactic Fermentation Process Condition Of Northeast China V.Amurensis Wines, Han Chengwu, Gao Pengfei, Ding Yuping
Food and Machinery
In order to improve the flavor of Vitis amurensis Rupr. wines, adopted the single factor experiment and orthogonal experiment method, aimed to optimize the process condition of the malic acid-lactic acid fermentation. The optimal fermentation conditions were as followed: initial pH 3.00, fermentation temperature 20 ℃, inoculation of Lactobacillus 4 mL/100 mL and sugar content above 10.7 g/L. Under the optimum conditions, malic acid was converted into lactic acid by malic acid-lactic acid fermentation. pH value was increased 0.19±0.05, total acidity(in terms of malic acid) decreased (2.67±0.10) g/L, which weaken the tartness of original wine.
The Optimization Of Fermentation Process Of Pure Black Rice Glutinous Rice,
2018
College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China
The Optimization Of Fermentation Process Of Pure Black Rice Glutinous Rice, He Yong, Yi Xiaocheng, Zhao Bin, Wei Zuchen, Chen Pei, Wan Ping
Food and Machinery
Five main influencing factors, including the time and the temperature of steeping rice, the amount of yeast addition, and the fermentation temperature and time were used as single factor, and their influences in fermentation of black rice fermented glutinous rice was studied by single factor experiments. Moreover, the sensory scale was used as the response value, and the fermentation process of black rice fermented glutinous rice was optimized by response surface method. The optimum fermentation conditions were as follows, the black rice was immersed at 63 ℃ for 1.0 h, with the addition of 4.4% wine , and thenthe fermented …
Fast Examination Of Total Colony Numbers In Electronic Cigarette Liquids Based On Adenosine Triphosphate (Atp) Bioluminescence Method,
2018
China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450001, China
Fast Examination Of Total Colony Numbers In Electronic Cigarette Liquids Based On Adenosine Triphosphate (Atp) Bioluminescence Method, Zhang Tingting, Feng Yingjie, Yang Zongcan, Liu Xiangzhen, Hao Hui, Zhang Dongyu, Zhu Qi, Zhang Zhan
Food and Machinery
In order to fast evaluate the hygiene situation of electronic cigarette liquids, the fast examination of total colony numbers in electronic cigarette liquids has been achieved which was based on the adenosine triphosphate (ATP) bioluminescence method.The method has been optimized, and the examination results of total colony by ATP method was compared with the results by National standard microbial detection method . Results showed: (1) the optimal temperature for ATP examination was 25 ℃, optimal time for bioluminescence reaction was 30 s, the detection limit of ATP was 2.36 × 10-12 mol/L, RSD was 3.5%～8.2%, and the sample recovery …
Optimization Of Polysaccharide Extraction Process From Morinda Officinalis How And Its Biological Activity In Vitro And In Vivo,
2018
Department of Public Infrastructure，Zhaoqing Medical College， Zhaoqing, Guangdong, 526020, China
Optimization Of Polysaccharide Extraction Process From Morinda Officinalis How And Its Biological Activity In Vitro And In Vivo, Liang Xiaojun, Wei Bingdun, Chen Qian, Ma Jinkui, Li Ke, Huang Xiaochen
Food and Machinery
Morinda officinalis polysaccharide is an important bioactive substance, in terms of its anti-depression, immune enhancement, anti-viral and anti-tumor effects, and polysaccharide holds great potential in function food and drug development. In this study, the Box-Behnken design principle and one-factor-at-a-time experiments were employed to optimize the extraction parameters of polysaccharide from Morinda officinalis How in Deqing area, Guangdong province. The in vitro antioxidant activities of extracted polysaccharides were also investigated. The results showed that the optimal extraction conditions were as follows: extraction time was 2 h, extraction times was 3, and solid-liquid ratio was 1∶11 （g/mL）. Under the control of these …
