Research On Experiential Food Package Design From The Perspective Of Body Perception,
2018
School of Architecture and Art Central South University, Changsha, Hunan 410083, China; School of Art and Design Changsha University of Science & Technology, Changsha, Hunan 410114, China
Research On Experiential Food Package Design From The Perspective Of Body Perception, Tang Xinxing, Sun Xiangming, Gu Xiaofeng
Food and Machinery
Analyzed the neglects of body perception on current food package design, emphasized the significance of the research on experiential food package design and through practical examples explained the five types of experiential food package, which are sensory package, sustainable package, interesting package, situational package and emotional package.
Application Of Regional Cultural Symbol Translation In Design Of Nianli Food Package In Western Guangdong,
2018
Guangdong Normal University, Guangzhou, Guangdong 510600, China
Application Of Regional Cultural Symbol Translation In Design Of Nianli Food Package In Western Guangdong, Yan Li, Jiang Leige
Food and Machinery
Yuexi Nianli food packages have demands of blessing culture, the diet culture and regional culture, through analyzing the history and culture, the specific form and the humanities spirit in local cultural, refined the culture symbol elements in west of Guangdong. With the help of regional cultural symbol of translation technique, took the concept of Yuexi Nianli’s packaging design system: expressing of advancing with The Times’ spirit of “simple modelling＋ingenious structure＋AR technology applications”; conveying of the low-key and pragmatic attitude of “local materials＋green processing technology”; transmitting of the hope of “auspicious patterns and lucky colors”, aimed to promote the inheritance and …
Design Of Hickory Nuts Shell And Kernel Sorting System Based On Fuzzy Clustering Algorithm,
2018
College of Engineering, Anhui Agricultural University, Hefei, Anhui 230036, China
Design Of Hickory Nuts Shell And Kernel Sorting System Based On Fuzzy Clustering Algorithm, Wang Tianyu, Cao Chengmao, Xie Chengjian, Li Zheng
Food and Machinery
In order to solve the problem of hickory nuts’ material mixing which was difficult to screen after breaking the shells, an image processing algorithm for hickory nuts color and texture selection was proposed based on fuzzy c-means clustering algorithm. The program with user interface for the separation of hickory nuts’ shells and kernels was developed on the Labview software platform. By extracting the characteristic data the hickory nuts with separation substances value of hue, saturation, value, angular second moment, entropy, inverse different moment and correlation, building a sample set of characteristic data, optimal data subset is preferred in accordance with …
Study On Quality Change And Shelf Life Of Guangdong Style Salt Baked Chicken Storaged In 4 ℃,
2018
South China Agricultural University Food College, Guangzhou, Guangdong 510642 China
Study On Quality Change And Shelf Life Of Guangdong Style Salt Baked Chicken Storaged In 4 ℃, Zhou Ledan, Ai Minmin, Ling Ziting, Zhang Ying, Li Hengyong, Xie Yongbiao, Liu Cong, Pan Shanshan, Jiang Aimin
Food and Machinery
The quality change and shelf life of Guangdong packaged salted chicken were studied, which was storaged in 4 ℃. Results: Ssensory score decreased significantly in the 15th, 18th and 21th days (P<0.05), while, it exceeded acceptance in the 18th day, with the brightness L* value and yellowing a* value decreasing significantly (P<0.05); pH increased first and then decreased (P>0.05). The difference was not significant, volatile salt nitrogen and acid value were all increasing, and the variation of volatile salt nitrogen and nitrogen in chicken skin was significantly different (P<0.05), in the 18th day, the volatile salt based nitrogen in the chicken was 15 mg/100 g and the chicken acid value was significantly different in the 15th, 18th and 21th days (P<0.05); the shear force decreased significantly (P<0.05), while the hardness, chewiness and the tensile strength of chicken skin increased significantly (P<0.05); the total number of Escherichia coli and colonies were not beyond the limit of going abroad, and Salmonella was not detected. Therefore, the quality of cantonese style salt baked chicken with vacuum packaging decreased with the prolongation of storage time at 4 degree storage, suggesting that the longest storage period less than 15 days.
Quality Changes And Shelf Life Of Ready-To-Eat Penaeus Vannamei Stored In Ambient Temperature,
2018
East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
Quality Changes And Shelf Life Of Ready-To-Eat Penaeus Vannamei Stored In Ambient Temperature, Guo Quanyou, Wang Xiaojin, Jiang Chaojun
Food and Machinery
The shelf life and survival bacterial species of ready-to-eat Penaeus vannamei during ambient temperature storage were studied. The quality changes and shelf life were observed by the sensory, physico-chemical, microbiological evaluation and electronic nose analysis, the bacteria species were identified by 16S rRNA sequencing. The results showed that initial sensory quality, physical and chemical indicators was pretty good. In the first 4 months, the water content, water activity, pH, sanility and color (red degree and yellow degree) had no significant differences, and then, the water content and Aw decreased, but pH and sanility increased, while the red degree and yellow …
Effects Of Different Packaging Methods On Beef Quality During The Postmortem Aging,
2018
School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
Effects Of Different Packaging Methods On Beef Quality During The Postmortem Aging, Fu Qingquan, Zhang Wangang, Wang Haiou, Song Shangxin, Chen Shoujiang
Food and Machinery
Effects of air packaging and modified atmosphere packaging on the quality of fresh beef during postmortem aging was studied using vacuum packaging as control treatment. Six left side of longissimus dorsi muscles of yellow cattle were precooled at 4 ℃ for 24 h. After 24 h postmortem, beef samples (2.54 cm thick) were trimmed and mixed, and randomly divided into three groups. The beef samples were stored for 4 d, 7 d and 10 d in dark refrigeration house at 4 ℃ to mimic commercial storage conditions. At the end of each point, the meat color, tenderness, purge loss, centrifuge …
Quality Changes Of Salmon Fillet With Different Packagings During The Storage,
2018
College of Food and Biological Engineering, Xihua University, Chengdu, Sichuan 610039, China
Quality Changes Of Salmon Fillet With Different Packagings During The Storage, Shen Qiuxia, Li Mingyuan, Hu Yongzheng, Guo Jichuan, Wang Xiaojun, Lu Chaoting, Ji Li, Wen Xiaohui, Ding Wenwu
Food and Machinery
In order to explore the physico-chemical quality changes of vacuum packaging and nitrogen-filled packaging salmon fillet stored at 4 ℃ and 10 ℃, and some indicators were analyzed periodically, including the sensory evaluation, texture, pH value, and the values of TVB-N and TBA. Volatile components of salmon fillet with different treatments, detected by an electronic nose, were analyzed by loading analysis (LA) and principal component analysis (PCA). The results showed that the sensory scores, elasticity, resilience and chewiness values decreased gradually with the extension of storage time; TVB-N values and TBA values decreased gradually, while hardness values of fillet increased …
The Purification Of Lignin From Linseed Meal And Its Protective Effect On Oxidative Plasmid Dna Damage,
2018
College of Science, Sichuan Agricultural Uniersity, Yaan, Sichuan 625014, China
The Purification Of Lignin From Linseed Meal And Its Protective Effect On Oxidative Plasmid Dna Damage, Zhang Yongchao, Zhang Li, Zhang Yunsong, Jiang Yuanyuan, Wu Yichao
Food and Machinery
Extracted lignan from flaxseed meal by reflux method. The crude extract was preliminary purified by D101 macroporous adsorption resins which was followed by semi-preparation HPLC separation. The semi-preparative HPLC conditions were as follows: column was Megres C18(30 mm×250 mm，10 μm), mobile phase was a mixture of acetonitrile(A)-0.1% phosphoric acid water solution(B), gradient elution,flow rate was 35 mL/min, wavelength was 280 nm, column temperature was 30 ℃ and injection volume was 2 mL. In the conditions, 98% purity flax lignans were obtained. Investigated the protecting activity of lignan against DNA damage that caused by UV photolysis and H2 …
Optimization Of Steam Explosion Pretreatment For Polysaccharides Extraction From Achyranthes Bidentata Radix And Of Its Antioxidant Activity Evaluation,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization Of Steam Explosion Pretreatment For Polysaccharides Extraction From Achyranthes Bidentata Radix And Of Its Antioxidant Activity Evaluation, Yi Junpeng, Wang Sai, Li Xin, Yang Yahuang, Zhao Pengcheng, Zhu Wenxue
Food and Machinery
Extraction yield of polysaccharides from Achyranthes bidentata Radix (AbR) was increased by steam explosion pretreatment. Based on the results of single-factor experiments, the response surface methodology was employed to further optimize the steam explosion pretreatment conditions. The effect of steam explosion pretreatment on the DPPH radical scavenging activity and O2- radical scavenging activity of Achyranthes bidentata Polysaccharides (AbPS) was evaluated. The optimum conditions was determined as follows: the water/AbR ratio 11%, steam explosion pressure, 1.6 MPa; residence time 63 s. After pretreatment under the optimum conditions, the extraction yield of polysaccharides from AbR was found to be 11.88%, which …
The Effects Of Maca On Energy Metabolism In Sd Female Rats,
2018
Affiliated High School of Yunnan Agricultural University, Kunming, Yunnan 650200, China;College of Bioengineering, Chongqing University, Chongqing 400044, China
The Effects Of Maca On Energy Metabolism In Sd Female Rats, Zhu Yuzhu, Zhu Ping
Food and Machinery
Investigated the effect of different color Maca on energy metabolism of rats. 40 SD female rats were randomly assigned to 5 groups according to their body mass, which includes one control group and four experimental groups. Respectively, the four experimental groups were gavaged with 1% carboxymethylcellulose sodium suspension with 0.42 g/kg·BW black Maca, purple Maca, yellow Maca and white Maca powder daily; the control group was gavaged with 1% carboxymethylcellulose sodium solution without Maca powder daily. For 28 days, determinated content of blood glucose, glycogen, insulin and insulin-like growth factor 1 in serum, amino acid content in serum and liver. …
Processing Of Water-Soluble Reducing Sugar From Extracted Green Tea Residue By Different Degradation Methods,
2018
Key Lab of Tea Science of Ministry of Education, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China
Processing Of Water-Soluble Reducing Sugar From Extracted Green Tea Residue By Different Degradation Methods, Kong Yingying, Liu An, Xu Wei, Zhang Tuo, Gong Zhihua, Xiao Wenjun
Food and Machinery
In order to further develop and utilize the polysaccharides in tea residue, taking tea residue after green tea water extraction as raw material, and the yield of water-soluble reducing sugar was taken as the index, the effects of irradiation degradation + alkali degradation + acid degradation on green tea residue preparation of water-soluble reducing sugars were discussed on the basis of optimization of radiation degradation, alkali degradation and acid degradation for preparation of water-soluble reducing sugars. Results: The best degradation rate of irradiation was 1 200 kGy with a yield of 4.13%. The best combination of alkali degradation was 0.05 …
Optimization On Extraction Technology And Analysis Of Subunit Component Of Bamboo Bean Albumin,
2018
School of Biotechnology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China; School of Food Science and Engineering, Jilin Agriculture University, Changchun, Jilin 130118, China
Optimization On Extraction Technology And Analysis Of Subunit Component Of Bamboo Bean Albumin, Yao Haixia, Wang Juan, Wang Limei, Qi Bin
Food and Machinery
The osbrone classification method was used to extract bamboo bean albumin, the response surface method was designed to optimize the extraction technology, and its subunit component was analyzed. Design-Expert 8.05b software was used to establish mathematical models for the extraction process of bamboo bean albumin. The best extraction technology was obtained: stirring rate: 356 r/min, extraction temperature: 44 ℃, extraction time: 1.5 h, ratio of material to liquid: 111.20 (g/mL). Under this condition, the extraction rate is 27.56% (n=3), which had no obvious difference with the predicted value of 27.25%. In this case, the purity of bamboo bean albumin was …
Optimization On Preparation Of Osmanthus Extracts By Enzymes Treatment,
2018
College of Tea and Food Science and Technology, Jiangsu Polytechnic College of Agriculture and Forestry, Jurong, Jiangsu 212400, China
Optimization On Preparation Of Osmanthus Extracts By Enzymes Treatment, Zhang Xuesong, Pei Jianjun, Zhao Linguo, Tang Feng, Fang Xianying
Food and Machinery
To improve the yield and quality of Osmanthus extracts, several techniques were applied including the enzymatic hydrolysis by β-glucosidase and pectinase complex along with petroleum ether extraction and GC-MS analysis. The enzymatic hydrolysis process was optimized usingresponse surface methodology, and a reliable multiple quadratic regression model was established. The results showed that the best levels of the factors were as followed: pH 4.7, time 2.6 h, temperature 46 ℃, ratio of material to liquid 19.81 (mL/g), and the amount of enzyme complex 54.4 IU/g with 48.1% β-glucosidase activity, which was confirmed by experiments with an extraction yield of 3.32%, an …
Research Progress On Performance Optimization Of Impingement Quick-Freezing Equipment With Nozzle Structure,
2018
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National
Research Progress On Performance Optimization Of Impingement Quick-Freezing Equipment With Nozzle Structure, Shu Zhitao, Xie Jing, Yang Dazhang
Food and Machinery
The equipment that impinges the object with high velocity airflow and freezes it quickly is called impingement quick-freezing equipment. The nozzle form of the equipment is one of the important factors to determine the flow field in the freezing zone, which affects the heat transfer characteristics between the object and the surrounding environment. Based on the nozzle structure of the impingement quick-freezing equipment, the influence of the inclined angle, arrangement and shape of the nozzle on the heat transfer characteristics of the flow field in the impingement quick-freezing equipment is discussed in this paper. Find that the nozzle-to-plate spacing（H/d）and the …
Research Progress Of Extraction, Chemical Composition And Function Of Hemp Seed Oil,
2018
Infinitus ﹝China﹞ Co., Ltd., Guangzhou, Guangdong 510663, China
Research Progress Of Extraction, Chemical Composition And Function Of Hemp Seed Oil, Chen Zehua, Chen Tong, Li Wei, Liu Fei, Du Jie, Feng Konglong, Cao Yong
Food and Machinery
Hemp seed oil has a good application prospects in function of hypolipidemic, anti-oxidation and anti-aging which can meet the needs of people's diet health. This review summarized different extraction methods and chemical components of Hemp oil, and the research on biological activity, looking forward to the development prospects of Hemp oil and providing the basis for its development and utilization.
Screening And Identification Of Special Yeast For Kiwi Wine,
2018
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Screening And Identification Of Special Yeast For Kiwi Wine, Jiang Cheng, Wei Miaohong, Liu Lu, Zhao Yaqin, Zhao Jianglin, Hou Xiaoyan, Chen Anjun
Food and Machinery
In order to screen raw and low-yield methanol kiwifruit yeast and provide special strains resources to the kiwifruit wine production. Strains were identified by colony morphology and 18S rDNA sequencing to determine the species relationship of the three strains of yeast. The fermentation capacity, alcohol and sulfur dioxide tolerance were evaluated. Additionally, the three strains were used for kiwifruit wine fermentation, and the physicochemical properties, methanol content and volatile flavor compounds of the product were determined. The three strains were identified as Pichia guilliermondii by molecular biology. Among them, Q3 had the strongest fermentation capacity, it could tolerate 16% of …
Effect Of Extrusion Processing Parameters On The Polyphenol Content And Expansion Ratio Of Summer And Autumn Green Tea,
2018
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230036, China; Anhui Agricultural Products Processing Engineering Laboratory, Anhui Agricultural University, Hefei, Anhui 230036, China
Effect Of Extrusion Processing Parameters On The Polyphenol Content And Expansion Ratio Of Summer And Autumn Green Tea, Wang Xiulan, Liang Jin, Zhang Yifang, Liu Zhengquan, Zhou Yibin
Food and Machinery
In this paper, the extruded summer and autumn green tea powder processed with a twin screw extruder, the effects of material moisture, barrel temperature and screw speed on the content of tea polyphenols in green tea powder was studied after extruding. Moreover, the leaching functional components and microstructure changes were also studied. The results showed that the moisture content of the material increased, and the content of tea polyphenols decreased first and then increased; increasing the barrel temperature could increase the leaching of tea polyphenols, while the high temperature would lead to the loss of tea polyphenols; increasing the screw …
Optimization On Starch Preperation From Broken Rice By Fractional Steps,
2018
Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
Optimization On Starch Preperation From Broken Rice By Fractional Steps, Zhu Shuilan, Liu Guangxian, Zhou Jingying, Fu Xiaoji, Feng Jianxiong
Food and Machinery
The broken rice starch was prepared from the rice processing by-products. By single factor tests and orthogonal experiments, taking the extracting rate and purity as the indexes, the rice starch was prepared by alkaline hydrolysis method of microwave-assisted with alkaline protease extraction. The optimum conditions were as followed: the ultrasonic time 25 min, enzyme content 5 mg/g, enzyme hydrolysis time 2 h, enzyme hydrolysis temperature 45 ℃, ratio of solid to liquid 14 (g/mL). Under the conditions, starch extraction yield reached 98.56%, and the purity was 99.13%.
Study On The Improvement Of Alum-Free Potato Vermicelli,
2018
Zhengzhou Institute of Technology, Zhengzhou, Henan 450044, China
Study On The Improvement Of Alum-Free Potato Vermicelli, Cheng Liying, Ren Hongtao, Wang Huirong, Huang Lili
Food and Machinery
The experiment used potato starch as raw material to make vermicelli. The effects were studied by Orthogonal test regression analysis, including xanthan gum, konjac powder, locust gum, sucrose ester and compound phosphate to the potato starch. The effect of several additives on the quality of potato vermicelli texture was researched. The best best improver of alum-free potato vermicelli formular as followed: xanthan gum 0.125%, konjac power 0.250%, acacia gum 0.300%, sucrose ester 0.025% and compound phosphate 0.050%. Under this condition, the texture properties of vermicelli is the best.
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages, Xu Ke, Zeng Fankun, Yuan Mei, Luo Jingwen
Food and Machinery
The dynamic changes of the main active components in purple potato leaves were studied. The optimal sampling period was determined, and the content of main active components in purple potato leaves, sweet potato leaves and purple potato tuber were compared. The content of total polyphenols, flavonoids and anthocyanins were determined by ultraviolet spectrophotometer, and chlorogenic acid and rutin were determined by HPLC. The results showed that the dynamic characteristics of active components in different varieties of purple sweet potato leaves showed a similar trend, but the content were not exactly consistent in different sampling time, and the content of active …
