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 …
Optimization Of Fermentation Process For Exopolysaccharides Production Of Weissella Cibaria Sj-02,
2018
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Optimization Of Fermentation Process For Exopolysaccharides Production Of Weissella Cibaria Sj-02, Chen Yuan, Jia Sisi, Hu Lu, Wang Boyang, Liu Shuliang
Food and Machinery
Response surface methodology was used to optimize the components of fermentation medium and the fermentation conditions affecting the exopolysaccharides (EPS) production of Weisssella cinerea SJ-02. Taking EPS production as an index, the effects of carbon sources and nitrogen sources in the medium on the yield of exopolysaccharides were explored. The results showed that using MRS as basal medium, keeping its 2% glucose and replacing peptone with 1.5% soy peptone increased the EPS production of strain SJ-02. The Box-Behnken central combination design was used to study the effects of exopolysaccharides production. The optimal fermentation conditions were as follows: inoculation amount 3.00%, …
A Retrospective Assessment Of Us Pork Productions: 1960 To 2015,
2018
University of Arkansas, Fayetteville
A Retrospective Assessment Of Us Pork Productions: 1960 To 2015, Ben Putman, Jacob Hickman, Prathamesh Bandekar, Marty Matlock, Greg Thoma
Food Systems
The primary goal of this study is to assess the carbon, energy, water and land footprints per kg (2.2 pounds) of live weight (LW) pork produced at five-year increments between 1960 and 2015. This assessment utilizes the Life Cycle Assessment (LCA) methodology, which is a technique to assess the potential environmental impacts associated with a product system by compiling an inventory of relevant energy and material flows, evaluating the associated burdens, and interpreting the results to assist in making more informed decisions and to provide an understanding of the drivers of change over the past 55 years. This LCA is …
Synthesis And Characterization Of Polyaniline Agglomerates And Polyaniline Nanoparticles To Use As Printed Sensors To Detect Spoilage Of Catfish During Refrigerated Storage,
2018
Louisiana State University and Agricultural and Mechanical College
Synthesis And Characterization Of Polyaniline Agglomerates And Polyaniline Nanoparticles To Use As Printed Sensors To Detect Spoilage Of Catfish During Refrigerated Storage, Vashti Martae Campbell
LSU Master's Theses
There is growing interest in the development of sensors contained in packaging for seafood that are applicable at the consumer level to monitor freshness in a non-destructive manner. Total volatile basic nitrogen (TVB-N) analysis indicates the freshness of seafood. TVB-N analysis is sensitive to the spoilage compounds comprised of ammonia, trimethylamine, dimethylamine, and biogenic amines commonly found in seafood and whose concentration increases when spoilage microbial growth occurs. However, TVB-N analysis is laborious and is not suitable for use at the consumer level. Polyaniline (PANI) is a polymer that may be used as a sensor for detecting TVB-N in seafood. …
Structural Characteristics Of Millet Glutenin And Gliadin,
2018
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Structural Characteristics Of Millet Glutenin And Gliadin, Ji Zhongwei, Dai Tiantian, Mao Jian
Food and Machinery
Millet glutenin and gliadin was obtained by alkali extraction and acid precipitation and millet gliadin was distracted by ethanol. Then their structural characteristics were analyzed. SDS-PAGE electrophoresis results showed that the molecular weight of the millet gliadin was small, while millet glutenin was distributed from high molecular weight to low molecular weight. Furthermore, the XRD analysis showed that both the two kinds of proteins were amorphous structures. The secondary structure was measured by circular dichroism. Millet gliadin belonged to all alpha structure, and its order was better than that of millet alkali soluble protein. Moreover, by atomic force microscopy analysis, …
Effect Of Intermolecular Interaction On Gel Formation Of Preserved Egg Yolk,
2018
College of Food Science and Technology, South China Agricultural University, Guangzhou, Guangdong 510642, China; Livestock and Poultry Product Precision Processing and Safety Research Center, Guangzhou, Guangdong 510642, China
Effect Of Intermolecular Interaction On Gel Formation Of Preserved Egg Yolk, Ai Minmin, Tan Gting, Jiang Aimin, Yang Yijia, You Yuting
Food and Machinery
The preserved eggs were processed by immersion method. The effect of internal interactions on the formation of egg yolk gel during salting and ageing were determined by fluorescence spectrophotometer and FTIR et al. The sum of α-helical and β-turn of the secondary structure of the exterior egg yolk protein decreased by 54.71% under strong alkaline environment, with the surface hydrophobicity decreased significantly (P＜0.05), and the dramatic increase of ion bonds and disulfide bonds promoted the egg yolk proteins to form a gel. The sum of α-helical and β-turn of the secondary structure of the interior egg yolk protein increased by …
Measurement Of Grain Physical Properties Based On Multi-Dimensional Unsteady Thermal Conduction Product Method,
2018
College of Mechanical Engineering, Anhui University of Science and Technology, Huainan, Anhui 232001, China;Mining Engineering Postdoctoral Researchers Flow Station, Huainan, Anhui 232001, China
Measurement Of Grain Physical Properties Based On Multi-Dimensional Unsteady Thermal Conduction Product Method, Chen Qinghua, Su Guoyong, Sun Meihua, Jiang Kuosheng, Liu Ping
Food and Machinery
Formed constant temperature boundary with constant temperature bath and combined with the brass short cylindrical sample box, the formation of multi-dimensional heat flow is guaranteed in the test sample. The unsteady thermal conductivity multiplication method and parameter estimation method were used to calculate the thermal conductivity and specific heat capacity of grain. At the same time, considering the effect of opening holes on the thermostat, and increasing the difficulty of experimental operation, the ZigBee wireless data acquisition module is used for signal acquisition and transmission. By analyzing the thermophysical parameter sensitivity analysis of corn and paddy, the sensitivity coefficient of …
Analysis Of Chemical Ingredients Changes And Aroma Compounds In Brewing Process Of Mulberry Wine,
2018
School of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, China; The Key Sericultual Laboratory, Ankang, Shaanxi 725000, China
Analysis Of Chemical Ingredients Changes And Aroma Compounds In Brewing Process Of Mulberry Wine, Yang Fang, Liu Tie, Liu Yan, Wang Sha, Wang Danhong
Food and Machinery
To analyse the variation of reducing sugar, total acid, total flavonoids, ethanol content and aroma compounds in brewing process of mulberry wine. The fermentation processes were: fermentation temperature of 15.3 ℃, inoculation quantity of 8.00 g/L, sucrose content of 12.80 g/100 g, total fermentation time 24 days, and sampling every 3 days to determine reducing sugar, total acid, total flavonoids, and ethanol content of mulberry wine. The aroma components were determined by gas chromatography-mass spectrometry. Results: The reducing sugar in mulberry wine decreased quickly at the first nine days and levelled off. The total acid content were steady between 5~6 …
Effect Of Cooking Methods On The Quality And Nutritive Contents Of Pork,
2018
College of Animal Science, Southwest University, Chongqing 402460, China
Effect Of Cooking Methods On The Quality And Nutritive Contents Of Pork, Zhang Jie, He Hang, Xiong Zibiao
Food and Machinery
The effects were andyzed, including different various methods (steaming, boiling, frying and baking) on meat quality, routine nutrient composition, amino acid and fatty acid content of pork. The results showed that the pH value and water content after cooking were significantly lower than those of fresh control (P＜0.05), while, the hardness, elasticity, adhesion, ash, crude protein and PUFA content were significantly increased (P＜0.05). The cooking loss rate of frying and microwave was significantly higher than that of steaming, boiling and baking (P＜0.05). The ash content of boiling have no significant change (P＞0.05), while the other cooking methods were significantly increased …
Aptamer-Based Colorimetric Detection Of Cd2+,
2018
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Aptamer-Based Colorimetric Detection Of Cd2+, Zhao Xu, Wu Shijia, Yue Lin, Wang Zhouping
Food and Machinery
In this study, we presented a simple, rapid and sensitive colorimetric assay for the detection of cadmium (Cd) based on enzyme-linked oligonucleotides. The specific binding of aptamer to Cd2+ led to the decrease of horseradish peroxidase(HRP) on the microtiter plate, since HRP could not be bind onto through the hybridization of the aptamer and complementary DNA strand. It resulted in the change of characteristic peaks at 450 nm, helping to quantitatively detect Cd2+. Under the optimal conditions, the detection limit could be as low as 0.05 ng/mL, and the linear response for Cd2+ in a concentration …
Isolation,Identification,Multilocus Sequence Typing Analysis And Antimicrobial Resistance Of Campylobacter Jejuni Isolated From Commercial Chicken In Northeast China,
2018
College of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Isolation,Identification,Multilocus Sequence Typing Analysis And Antimicrobial Resistance Of Campylobacter Jejuni Isolated From Commercial Chicken In Northeast China, Fei Peng, Zhao Shengjuan, Jiang Yichao, Jiang Yan, Liu Lili, Xiao Feng, Zhang Huiyun, Tang Haoguo, Kang Huaibin
Food and Machinery
In order to reveal the contamination, population characteristics and antimicrobial resistance of Campylobacter jejuni isolated from commercial chicken in Northeast China, 1 000 chicken samples were collected from the Northeast China. C. jejuni was isolated and identified.The genetic diversity of C. jejuni was analyzed by multilocus sequence typing (MLST). The antimicrobial resistance of C. jejuni to 8 antibiotics was detected by K-B AGAR diffusion method. The results indicated that 62 C. jejuni strains were isolated from 1 000 chicken samples with a contamination rate of 6.2%, and were divided into 14 sequence types (STs). Among them, ST1 and ST5 were …
Mining Of Serotype Specific Genes And Establishment Of A Pcr For Detection Salmonella Enterica Serovar Heidelberg,
2018
Anhui Science and Technology University, Chuzhou, Anhui 233100, China
Mining Of Serotype Specific Genes And Establishment Of A Pcr For Detection Salmonella Enterica Serovar Heidelberg, Zhai Ligong, Guo Yuanxin, Wang Junying, Wang Beibei
Food and Machinery
Salmonella enterica serovar Heidelberg,（SH）is pathogenic serotypes within Salmonella. Using BLAST and PCR validation for all CDSs of SH, four serovar-specific genes were identified including SeHA_C2639, SeHA_C2640, SeHA_C3259 and SeHA_C3258. A PCR protocol was developed by pHAm8 (350 bp) of SH-specific primer and 139-141 (284 bp) of Salmonella-specific primer and evaluated for the detection of SH. The result showed that the 55 strains of serotype of Salmonella and other common foodborne pathogens proved that the PCR assay had very good specificity for the detection of SH. The detection limit was 6.1 × 102 CFU/mL in pure culture. It was shown …
Simultaneous Determination Of Three Prohibited Substances In Fragrance Compound Through Gas Chromatography-Mass Spectrometry,
2018
Infinitus﹝China﹞ Company Ltd., Guangzhou, Guangdong 510665, China
Simultaneous Determination Of Three Prohibited Substances In Fragrance Compound Through Gas Chromatography-Mass Spectrometry, Lu Zhi
Food and Machinery
In this study, a gas chromatography-mass spectrometry (GC/MS) method was established for the determination of geranyl nitrile, 2-pentyl-2-cyclopenten-1-one and phenyl cyanide in fragrance compound, and the method was also validated. The method had good linearity (>0.990 0) with the concentration from 0.000 5 mg/mL to 0.100 0 mg/mL and low limits of detection (LOD) (<0.005 μg/mL) for these three target compounds. And the recovery was from 90% to 116% with relative standard deviation (RSD) from 4.2% to 5.4% at quality control concentration. In a word, the method met the need of trace detection, which can be used to test geranyl nitrile, 2-pentyl-2-cyclopenten-1-one and phenyl cyanide in fragrance compound. When the GC-MS method was applied to detect these three components in different pepppermint fragrance samples, none of them was detected out.
Study On Microwave Drying Based On Temperature And Power Control,
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
Study On Microwave Drying Based On Temperature And Power Control, Luo Guiyi, Song Chunfang, Li Zhenfeng, Xu Wanxiu
Food and Machinery
Based on a microwave drying system，automatically and continuously regulating microwave power and temperature control, a drying model composed of three different temperature and power controls was used to investigate the potato chips. After analyzing the drying quality and energy consumption of the three drying models, a good microwave drying process for potato chips was found. The research showed that the microwave drying without temperature control was easy to overheat in the last drying stage and made the product burnt. However, the optimal temperature control effect and product quality could be obtained by combining the variable microwave power with the feedback …
Study On The Wet Preparation Of Lotus Leaf Powder And Its Grinding Kinetics In The Stirred Media Mill,
2018
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
Study On The Wet Preparation Of Lotus Leaf Powder And Its Grinding Kinetics In The Stirred Media Mill, Yu Jianfeng, Zhao Jiang, Lou Qi, Liang Jie, Wang Li
Food and Machinery
The stirring medium mill was employed to prepare lotus leaf powder. The Variation of particle size of lotus leaf powder within 30 min at different stirring speeds were investigated. The grinding kinetics of the lotus leaf powder was studied using the analytical model of the crushing process. The grinding chamber shear rate distribution and the average collision energy of the grinding media were analyzed at different stirring speeds coupling CFD-DEM method. The results showed that the grinding rate of the lotus leaf powder increased with the increase of the stirring speeds in the range of 500～3 000 r/min. The fluid …
The Research And Application Of Polynomial Fitting In Cam Curve Design Of Cap Screwing Machine,
2018
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China
The Research And Application Of Polynomial Fitting In Cam Curve Design Of Cap Screwing Machine, Wu Jia, He Xueming, He Kai, Zhang Rong
Food and Machinery
In view of the excessive local control conditions, the power of the cam curve designed by traditional polynomial interpolation method got too high to control, which was not conducive to the processing of capping machine cam. The global 5, 6 and 7 polynomial fitting methods were separately used to design the cam curve, so that it could control the power of the polynomial while satisfying the local control conditions. When the parameters of the cam curve got optimized, constructed the cam mechanism into a three-dimensional model and carried out the dynamic simulation analysis. After comparing to the kinematic and dynamic …
Analysis Of Pressure Fluctuation Characteristics Of The Flow Field In The Cycloid Rotor Oil Pump,
2018
Hunan Province Key Laboratory of Safety Design and Reliability Technology for Engineering Vehicle, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Analysis Of Pressure Fluctuation Characteristics Of The Flow Field In The Cycloid Rotor Oil Pump, Wang Wen, Li Wenke, He Shanghong, Liu Guangming
Food and Machinery
In order to investigate the characteristics of pressure fluctuation in cycloid rotor oil pump, based on RNG k-ε turbulence model and moving mesh, the transient flows for different operating conditions in cycloid rotor pump were investigated numerically and the computational results of flow and efficiency were obtained. The pressure fluctuation at different monitoring points were measured and analyzed in time and frequency domains. The results show that the pressure fluctuation of the flow field in the cycloid rotor oil pump is periodical obviously, the amplitude of pressure fluctuation is smaller in the oil inlet chamber and decreases gradually along the …
A Research On Uniform Motion Of Sliding Block In Slider-Crank Mechanism,
2018
School of Automotive and Mechanical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
A Research On Uniform Motion Of Sliding Block In Slider-Crank Mechanism, Li Haoxuan, He Hengjian, Liu Haonan, Li Yuelin
Food and Machinery
A variable crank length device with cam slot was added to the slide mechanism for achieving the uniform motion of the slider in the working stroke. The kinematics and dynamics analysis of this mechanism was carried out by using complex vector method and dynamic statics theory. Finally, the motion module of SolidWorks was used for the Motion analysis of this mechanism, and the motion characteristics and dynamic characteristics of the mechanism were obtained. The results showed that it was feasible to achieve uniform motion of slider in variable length crank slider mechanism.
Research On Food Packaging Design Based On Multidimensional Constraints,
2018
The College of Design and Art, Shaanxi University of Science & Technology, Xi’an, Shaanxi 710021, China
Research On Food Packaging Design Based On Multidimensional Constraints, He Xuemei, Cao Tinglei, Lu Danqiong
Food and Machinery
Through analysis and research, this paper proposed a multidimensional constraint design model for food packaging, and clarified its advantages to the traditional packaging design. The model was built from the three dimensions of demand constraints, goal constraints, and resource constraints. Through the researches of user requirements, market requirements, first party requirements, resource limitations, etc., the corresponding design mapping domains under the relevant constraints were obtained, to clarify the elements of food packaging design, color, graphics, specifications, style, culture, and completed the design ultimately. The feasibility of the method and the model was verified by the actual case of the Qian …
Effect Of Different Tipping Glue And Tipping Paper On The Permeability Of Glue,
2018
Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Effect Of Different Tipping Glue And Tipping Paper On The Permeability Of Glue, Zhang Jing, Ma Xiaowei, Feng Xin, Qu Guofu, Wang Dongfei, Wang Jianmin
Food and Machinery
In order to evaluate the effect of glue penetration on cigarette filter ventilation rate, and provide the basis for tipping glue and tipping paper selection, using the PVC rectangular pore pressure plate control the area of the original coating area, calculate the penetration area of coloring glue using pixel method, estsblished a method to measure the natural permeability of the tipping glue, and the natural permeability of 2 kinds of tipping glue on 12 kinds of tipping paper was measured and analyzed. The results showed that: ① the natural permeability of 2 kinds of tipping glue on 12 kinds of …
