Design Of Continuous Device For Cutting Head And Tail Of Freshwater Fish,
2018
College of Mechanical Engineering Huazhong Agricultural University, Wuhan, Hubei 430070, China; The Sub Center 〔Wuhan〕 of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan, Hubei 430070, China
Design Of Continuous Device For Cutting Head And Tail Of Freshwater Fish, Zou Wei, Wan Peng, Fu Hao, Peng Jinyu, Huang Jun, Tan Hequn
Food and Machinery
In order to realize the efficient processing function of removing head and tail of freshwater fish, a continuous device for cutting head and tail of freshwater fish was designed. The device consisted of intermittent feeding system, tool and fixture driving system, control system and so on. The rated power of the device was 2.3 kW, including a 1.5 kW system for the intermittent feeding, a 0.75 kW for the drive system of cutter fixture and a 0.05 kW control system. The test of processing effect of the device were conducted using （0.400±0.100） kg Parabramis pekinensis and （1.200±0.300） kg Ctenopharyngodon idellus. …
Design Of A Household And Automatic Pitting Machine For Jujube,
2018
College of Mechanical & Electrical Engineering, Henan Vocational College of Applied Technology, Zhengzhou, Henan 450042, China
Design Of A Household And Automatic Pitting Machine For Jujube, Gao Haichao, Han Haimin, Chen Huitao, Li Zhiwei
Food and Machinery
Because the jujube quality of deep processing could not guarantee and pitting by hand could not hygienically, a type of household and automatic pitting machine for jujube was designed. The research status of the jujube to remove kernel was analyzed, and the design requirements were made. Based on the analysis of processes, the system of basic machine was designed. The critical component of positioning device and removing kernel device were analyzed, and the crank movement guide mechanism was adopted in the pitting mechanism and pushing Jujube meat mechanism. The results indicated that the automatic charging and positioning rate was 93%, …
How To Be The Perfect Asian Wife!,
2018
Macalester College
How To Be The Perfect Asian Wife!, Sophia Hill
Art and Art History Honors Projects
“How to be the Perfect Asian Wife” critiques exploitative power systems that assault female bodies of color in intersectional ways. This work explores strategies of healing and resistance through inserting one’s own narrative of flourishing rather than surviving, while reflecting violent realities. Three large drawings mimic pervasive advertisement language and presentation reflecting the oppressive strategies used to contain women of color. Created with charcoal, watercolor, and ink, these 'advertisements' contrast with an interactive rice bag filled with comics of my everyday experiences. These documentations compel viewers to reflect on their own participation in systems of power.
Innovation Status And Prospect Of Food Safety Science And Technology In China,
2018
Chinese Institute of Food Science and Technology, Beijing 100048, China
Innovation Status And Prospect Of Food Safety Science And Technology In China, Zang Mingwu, Mo Yingjie, Wang Shuo, Chen Fang, Wang Jing, Li Xiaoman, Hou Wei
Food and Machinery
Technology is an important support factor for food safety and plays an important role in controlling food safety risks and ensuring food safety. In recent years, support for food safety R&D in China has been significantly strengthened, and the supporting role of food safety technology has been continuously promoted. From the basic research, R&D of common technology and equipments, and whole controlling of food chain, this article comprehensively expounds the achievements of food safety science and technology innovation in China, analyzes the problems still existing in food safety science and technology, and summarizes the international experience of food safety science …
Effect Of Fermented Wheat Bran On Biochemical And Baking Properties Of Dough And Bread,
2018
State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Fermented Wheat Bran On Biochemical And Baking Properties Of Dough And Bread, Yang Wendan, Zhang Binle, Zhuang Jing, Yang Zixuan, Jiang Hui, Xu Yan, Zheng Jianxian, Huang Weining, Omedijacob Ojobi
Food and Machinery
The biochemical, rheological and scanning electron microscope (SEM) analysis were respectively used to evaluate the effect of added wheat bran fermented with Marx Kluyveromyces on dough and bread biochemical and baking properties. The results showed that fermented wheat bran was rich in natural enzymes such as cellulase, xylanase and feruloyl esterase. The enzymes produced enhanced the solubilization of arabinoxylan and the release of phenols during bread making, thereby improving nutrition of the bread. Compared to dough with added xylanase, gas retention, continous wheat gluten networks and the baking characteristics of bread with added Marx Kluyveromyces fermented bran significantly improved, especially, …
Influence Of Alkaline-Ethanol Filming System For Wheat Gluten-Based Films Containing Wheat-Bran Cellulose,
2018
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Influence Of Alkaline-Ethanol Filming System For Wheat Gluten-Based Films Containing Wheat-Bran Cellulose, Yu Guoxian, Xiao Liyuan, Wu Hejun, Li Shanshan, Luo Qingying, Liu Xingyan, Chen Anjun, Shen Guanghui, Zhang Zhiqing
Food and Machinery
Wheat gluten and wheat-bran cellulose were mixed into alkaline-ethanol system. The blend dispersions were used to prepare composite films using a film casting method in this study. The effects of solid-liquid ratio, wheat-bran cellulose content, the additive amount of glycerol, ethanol concentration, pH values and xanthan gum content in film forming system on physical properties of composite films were investigated. The physical properties contain tensile strength, elongation at break, water vapor permeability, water solubility and light transmittance etc. In the results, wheat-bran cellulose could significantly enhance the tensile strength, and decreased the water vapor permeability and water solubility. The highest …
Study On Properties Of Cross-Linked Oxidized Acetylated Waxy Corn Starch,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Properties Of Cross-Linked Oxidized Acetylated Waxy Corn Starch, Huang Xiujin, Tong Qunyi
Food and Machinery
The cross-linked oxidized acetylated compound modified starch was prepared by using waxy corn starch as raw material, sodium trimetaphosphate as cross-linking agent, sodium hypochlorite as oxidant and acetic anhydride as acetylation reagent. The morphology and structure of the starch granules were analyzed by scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR). The whiteness, transparency, gelatinization characteris-tics, acid and shear resistance of the compound modified starch were measured. The results showed that the whiteness of the modified starch was increased to 97.2, the light transmittance of the paste was up to 71.0% as well as the acid and shear …
Chemical Mechanism Of Antioxidation Of Theaflavin,
2018
School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, Guangdong 510006, China
Chemical Mechanism Of Antioxidation Of Theaflavin, Xie Hong, Luo Zhicong, Li Xican
Food and Machinery
To research the antioxidant chemical mechanism of theaflavin, the antioxidant activities of theaflavin were measured in vitro using several chemical models, including DPPH· (1,1-diphenyl-2-picryl-hydrazyl) scavenging, ABTS+· \[2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid)\] scavenging, and Cu2+-reducing power assays, which was compared with the positive control Trolox. In these assays, theaflavin along with positive control Trolox exhibited dose-dependently antioxidant abilities. The relative antioxidant levels of theaflavin vs Trolox (i.e. IC50,Trolox/IC50,theaflavin value) were calculated as 2.57, 3.13 and 3.74, respectively for DPPH·-scavenging assay, ABTS+·-scavenging assay, and Cu2+-reducing power assay. In conclusion, theaflavin possessed higher antioxidant …
Study Of Inhibition Of Black Tea Theabrownin And Tea Polysaccharides On Lipase,
2018
Horticulture College of Sichuan Agricultural University, Chengdu, Sichuan 611830, China
Study Of Inhibition Of Black Tea Theabrownin And Tea Polysaccharides On Lipase, Li Xianglong, Li Xiaomei, Yang Xu, Tang Lei, Xu Jingyi
Food and Machinery
In order to investigate the inhibition of lipase by theabrownin and polysaccharide of black tea, the theabrownin and polysaccharides were extracted from the same black tea in different regions. The inhibition rate of lipase activity of theabrownin and polysaccharide was analyzed by p-nitrophenol method, and the inhibitory mechanism of theabrownin and polysaccharide on lipase was discussed. The results showed that the inhibition of lipase by theabrownin and polysaccharide of black tea was significant. The IC50 of Pu-er theabrownin and polysaccharide were 25.96 and 47.57 mg/mL, respectively, which were the minimum, and the inhibitory effect was the best, secondly for …
Effect Of Different Broken Methods On Gel Structure Of Silver Carpsurimi,
2018
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Center for Functional Food Engineering Technology Research, Jiangnan University, Wuxi, Jiangsu 214122, China; College of Food, Jiangnan Univers
Effect Of Different Broken Methods On Gel Structure Of Silver Carpsurimi, Wang Lei, Fan Daming, Huang Jianlian, Zhao Jianxin, Yan Bowen, Zhou Wenguo, Zhang Wenhai, Zhang Hao
Food and Machinery
Compared with chopping method, the effect of stirring method on the gel properties of surimi products was studied. The results showed that this method of stirring-broken method increased the gel strength and water holding capacity of silver carp surimi, increased the hardness, adhesiveness, adhesiveness and chewiness, but had no effect on the whiteness. Under the conditions of 2% and 3% of salt addition, this kind of stirring-broken method had a significant effect on texture improvement of the surimi product, with the gel strength increasing by 70.2% and 66.7% respectively. The results of the content of salt-soluble protein, active sulfhydryl group, …
Study On The Effect Of Protease On The Quality Of Biscuits,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On The Effect Of Protease On The Quality Of Biscuits, Yao Xiaodan, Xu Xueming, Wu Fengfeng, Zhou Xing
Food and Machinery
The effect of Papaya protease(PAP), Neutral protease(NEP) and Bromelain protease(BRP) on the qualities of biscuit with different dosages were studied on specific volume, texture and color of hard biscuit compared with the addition of Sodium metabisulfite (SMS) and cysteine(CYS), respectively. The results showed that all the 3 proteases could improve the specific volume, texture of biscuit. With the same amount of addition, PAP has the best effect of improving the qualities of biscuit than SMS and CYS. NEP and BRP were weaker than SMS, but better than CYS. It was found that degradation of glutenin macromolecule polymer in gluten was …
Study On Physical Properties And Oxidation Stability Of Oil-In-Water Emulsions Based On Different Vegetable Oils,
2018
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an， Shaanxi 710021, China
Study On Physical Properties And Oxidation Stability Of Oil-In-Water Emulsions Based On Different Vegetable Oils, Liu Ning, Cui Junjie, Jin Yuchen, Li Cheng, Chen Qiannan, Dai Chunji
Food and Machinery
In the present study, four types of O/W emulsions were prepared by using perilla oil, olive oil, palm oil and sunflower oil as the oil phase, and whey protein isolate was, as the emulsifier. The physical properties were studied, containing particle size, ζ-poten-tial, flocculation index and others. Meanwhile, the oxidation stabilities of different emulsions in storage were compared. The results showed that among the selected emulsions, perilla oil emulsion showed the smaller volume average diameter D4,3 (0.824 μm) and higher ζ-potential absolute value (37.5 mV), which resulted in a good storage stability. However, due to the perilla oil was …
Study On Adsorption Of Lead By Two Lactobacillus Strains,
2018
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, Shaanxi 710021, China
Study On Adsorption Of Lead By Two Lactobacillus Strains, Xu Ying, Li Jie, He Dandan, Lu Jiali
Food and Machinery
Bifidobacterium and Lactobacillus rhamnosus were studied about their the tolerance and adsorption of lead. The single-factor experiments were carried out by pH, the initial amount of bacteria and the initial lead concentration. The process of two strains combined with lead ion was simulated by thermodynamics and kinetic models. The state of lead ion was analyzed by scanning electron microscopy (SEM) and energy dispersive spectroscopy. The results showed that two strains had good tolerance to lead. The optimal conditions of adsorption were as follows: pH was 6, initial amount of bacteria was 1 g/L, initial concentration of lead was 50 mg/L, …
Screening Of Lipase Producing Yeast And Optimization Of Fermentation Conditions From Kazak Artisanal Cheese In Xinjiang Uighur Autonomy Region,
2018
(College of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China
Screening Of Lipase Producing Yeast And Optimization Of Fermentation Conditions From Kazak Artisanal Cheese In Xinjiang Uighur Autonomy Region, Liu Fei, Zheng Xiaoji, Li Baokun, Shi Xuewei, Dong Juan, Li Kaixiong, Zhuge Bin
Food and Machinery
100 strains were isolated from traditional Kazak cheese in different parts of Xinjiang Uygur Autonomous Region. Four yeast strains Y-2, Z-5, S-6 and N-5 of producing lipase were screened by RB and Rhodamine B medium and they were identified by 26S rRNA gene D1/D2 and internal transcribed spacers. The results showed that strains Y-2 and Z-5 were belonged to Kluyveromyces marxianus, while S-6 and N-5 belonged to Pichia kudriavzevii and Kluyveromyces lactis, respectively. The lipase producing activities of the 4 strains were determined by p-nitrophenol method, and the K. marxianus Z-5 was the highest, up to 23.00 U/mL. The optimum …
Analysis Of Functional Components And Organic Selenium In Se-Enriched Citrus Vesscosa,
2018
College of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, China; Shaanxi Engineering Labs of Se-enriched Food, Ankang, Shaanxi 725000, China
Analysis Of Functional Components And Organic Selenium In Se-Enriched Citrus Vesscosa, Yang Xu
Food and Machinery
The contents of total phenolics, flavonoids, ascorbic acid, glutathione and carotenoid were examined in five different processed and utilized parts, which were peels, pulps, juices, pomaces and seeds. The optimum extraction process of inorganic selenium was determined by single factor and response surface design. Combining with total selenium and inorganic selenium contents, analyzed the ratio of organic selenium in various parts. Results indicated that there were significant differences in the contents of these functional nutrients, while the peels had the highest contents. When the materials were extracted with the ratio of 115.20 (material to water) at 91.22 ℃ for 7.42 …
Analysis Of Fatty Acid Composition And Content In Three Strains Of Stropharia Rugoso-Annulata By Gc-Ms,
2018
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China; Shanghai Baixin Bio-Tech Co., Ltd., Shanghai 201403, China
Analysis Of Fatty Acid Composition And Content In Three Strains Of Stropharia Rugoso-Annulata By Gc-Ms, Zhao Yan, Ren Yunfei, Chen Mingjie, Zha Lei, Song Xiaoxia, Guo Ligang, Wang Chenguang
Food and Machinery
The fatty acids composition and relative content were analyzed by gas chromatography-mass spectrometry (GC-MS), which were extracted from the mycelia of Stropharia rugoso-annulata Farlow apud Murrill strains Gaoyou, Zhaoyang and Tufei. The results showed that 15 kinds of saturated fatty acids and 18 kinds of unsaturated fatty acids were found in Gaoyou and Zhaoyang mycelia. The fatty acids composition in Tufei mycelia consisted of 11 kinds of saturated fatty acids and 17 kinds of unsaturated fatty acids, which were less than those in Gaoyou and Zhaoyang mycelia. The relative content of unsaturated fatty acids was higher than that of saturated …
Fisher Discriminant Analysis For Moldy Degrees Of Maize Samples Based On The Feature Selection Of Hyperspectral Data,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Fisher Discriminant Analysis For Moldy Degrees Of Maize Samples Based On The Feature Selection Of Hyperspectral Data, Dai Songsong, Yin Yong
Food and Machinery
In order to improve the identification accuracy of moldy degrees of maize samples using hyperspectral, the identification effects of moldy maize at the full wavelength and the characteristic wavelength were investigated in this study, respectively. Firstly, the hyperspectral data of 250 moldy maize samples were obtained by hyperspectral image acquisition system, and the standard normal variate (SNV) and multiplicative scatter correction (MSC) were employed to preprocess the original data; and then the MSC was adopted by comparing the results of the preprocessed and non-preprocessed data. Secondly, nine characteristic wavelengths were selected by using the partial least squares regression coefficients. Finally, …
Effect Of Degradation Of Nitrite By Organic Acids In Pickles,
2018
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
Effect Of Degradation Of Nitrite By Organic Acids In Pickles, Shang Jingtian, Wang Xiujun, Wang Jihui
Food and Machinery
In order to investigate the degradation of nitrite by organic acids during the fermentation of pickles, the organic acids were analyzed by high performance liquid chromatography (HPLC), and 6 different kinds of organic acid for nitrite degradation in vitro were studied. The results showed that the pickles contained oxalic acid, tartaric acid, lactic acid, acetic acid, succinic acid and other organic acids. In 72 hours, all 6 kinds of organic acid could degrade nitrite; the order of ability of nitrite degradation was: oxalic acid > tartaric acid > citric acid > malic acid > lactic acid > succinic acid > acetic acid, and the nitrite degradation …
Uncertainty Evaluation Of The Determination Of Aflatoxin B1 In Peanut Butter By High Performance Liquid Chromatography,
2018
Taiyuan College, Taiyuan, Shanxi 030032, China
Uncertainty Evaluation Of The Determination Of Aflatoxin B1 In Peanut Butter By High Performance Liquid Chromatography, Xiao Lilong, Hua Jin
Food and Machinery
In order to evaluate the uncertainty of determination of Aflatoxin B1 in peanut butter by high performance liquid chromatography. According to the uncertainty assessment described in CNAS—GL06-2006 Guidance on evaluation the uncertainty in chemical analysis and JJF 1059.1—2012 Evaluation and expression of uncertainty in measurement, the components of uncertainty in the measuring process were studied and analyzed, and the related expanded uncertainty was calculated and evaluated. The results of method showed the content of Aflatoxin B1 in peanut butter was 25.12 μg/kg, the related expanded uncertainty was 2.1%, and the determination result was X=(25.12±0.528) μg/kg, k=2. Among the …
Optimization Gelling Medium And Color Developer For Bacterial Testing Slip,
2018
School of Food and Biological Engineering, XiHua University, Chengdu, Sichuan 610039, China
Optimization Gelling Medium And Color Developer For Bacterial Testing Slip, Guo Dengfeng, Wang Lingjia, Shu Xiaomeng, Yang Xiao, Zhang Wei, Zhang Guangfeng
Food and Machinery
The cold water-soluble gel agent was screened and the gel medium composition and developer concentration were optimized，by comparing with colony count test results between bacterial testing slip and pour-plate culture method. The best composition was that carrageenan and CMC mixed in 21 (W/W), the gel powder and the medium powder mixed in 21 (W/W) and TTC actual concentration of 0.025 mg/mL. The colony count test results were no significant difference compared with the pour-plate culture method. The optimized gelling agent and color developer could be used to prepare bacterial testing slip.
