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.
The Influence Of Online Meal Ordering On Food Safety And Its Legal Regulation,
2018
Chongqing College of Humanities Science Technology, Chongqing 401524, China
The Influence Of Online Meal Ordering On Food Safety And Its Legal Regulation, Chen Li
Food and Machinery
Because of the big difference between the network ordering mode of operation and the traditional food and beverage industry, the current “food safety law” has made special provisions on its food safety. However, due to the existing time of network ordering is not long, it still has some hidden trouble on food safety, such as administrative supervision vacancy, the lack of the necessary food safety audit and management mechanism for third party platform, the lack of consumer awareness of food safety. It is necessary to take some legal regulation measures, including establishing a supervision system based on food and Drug …
Computational Fluid Dynamic Simulation Flow Field And Pressure Drop Characteristics Of The Gas-Liquid Two Phase Flow In A Static Spiral Cutter,
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
Computational Fluid Dynamic Simulation Flow Field And Pressure Drop Characteristics Of The Gas-Liquid Two Phase Flow In A Static Spiral Cutter, Xu Zhenwei, Cui Zhengwei, Yuan Fangyang, Wu Can
Food and Machinery
The internal oxygen-water two-phase flow in a static spiral cutter with special spiral structure was simulated employing ANSYS Fluent. The flow field and pressure drop characteristics inside the static spiral cutter was analyzed under different Reynolds numbers. The pressure dropping of gas-liquid two phase flow in the helical of cutter mixer showed an increase trend obviously with the increase of Reynolds number. The pressure dropping in the helical was larger than that in the horizontal circular straight tube. When Reynolds number changed from 800 to 26 000, the ratio of pressure of the spiral cutter to horizontal circular straight tube …
Study On Inverse Design Of Screw Rotor Profile Based On Nurbs Curve,
2018
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Inverse Design Of Screw Rotor Profile Based On Nurbs Curve, Huang Hainan, He Xueming, Zhang Rong, Jiang Zhengang
Food and Machinery
The design method of screw rotor based on meshing method and NURBS curve is proposed. In the process of the designing, the formula of the quadrature was obtained. This paper solveed the envelop condition of NURBS curve, and realizes the reverse design of the whole line of NURBS curve which was determined by the control point, weight factor and node vector. Through this method, the compound line of the error was obtained within 0.5 μm microns and the relation between the performance and meshing lines is explored. The feasibility of reverse design of screw rotor by using NURBS curve wes …
Research On The Polynomial Cam Curve Of Variable Coefficient Of High-Speed Cam,
2018
Wuxi Electromechanical Higher Vocational Technical School, Wuxi, Jiangsu 214122, China
Research On The Polynomial Cam Curve Of Variable Coefficient Of High-Speed Cam, Zhao Manman, Wu Jia, He Xueming, Qian Zhifang
Food and Machinery
For polynomial function method is simple and easy to understand, it is widely used in designing cam curves.However,when in the design of high speed cam, it is often required that the cam curve can realize high order and be continuous, then the number of polynomials should be increased to realize the design requirements. It no doubt increases the difficulty and reduces the precision of procession, eventually leads to the cam corresponding movement rule cannot be realized. In view of the above, a polynomial curve design method of the 7, 9 and 11 powers variable coefficient. Then by calculating the cam …
Experimental Study On The R404a Single Machine Two-Stage Refrigeration System Used For Marine Ultra-Low Temperature,
2018
Shanghai Ocean University, Shanghai 201306, China
Experimental Study On The R404a Single Machine Two-Stage Refrigeration System Used For Marine Ultra-Low Temperature, Wang Lei, Xie Jing, Wang Jinfeng, Yang Dazhang, Zhou Hongjian
Food and Machinery
The R404A single machine two-stage compression refrigeration system for marine ultra-low temperature was simulated by EES when the evaporation temperature or the condensation temperature changes. Experimental verification of simulation results was carried out on the basis of the ultra-low temperature experimental platform consisting of R404A single machine two-stage compression refrigeration system with different conditions. The effect of evaporating temperature and condensing temperature on the performance of the single stage two-stage compression refrigeration system such as compressor exhaust temperature, COP and the compressor power was analyzed. The results indicated that with the decrease of evaporation temperature or increase of condensing temperature, …
Finite Element Simulation On Plastic Forming Process Of Multi-Interface Tube Material In Lightweight Food Equipment,
2018
Henan Ploytechnical Institute, Nanyang, Henan 473009, China; School of Mechatronics Engineering, Wuhan University of Technology, Wuhan, Hubei 430070, China
Finite Element Simulation On Plastic Forming Process Of Multi-Interface Tube Material In Lightweight Food Equipment, Zhu Chengjun, Wang Jing
Food and Machinery
This paper studied the plastic forming process of multi-interface tube materials in lightweight food equipment. Taking the multi-interface pipe of the food machinery spindle head as the research object, the plastic forming method was determined. The effects of temperature and friction coefficient on the tube wall thickness increment, the end inner diameter and the load were studied by DEFORM software, and a plan was designed to optimize the common problem. Studies have shown that this process combines the advantages of cold extrusion and warm extrusion, saving materials and losing the weight, and can meet the needs of small food machinery …
Study On The Low Temperature Dormancy And Survival Technology Of Pengze Crucian Carp In Summer,
2018
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Study On The Low Temperature Dormancy And Survival Technology Of Pengze Crucian Carp In Summer, Qin Xu, Tu Zongcai, Wang Hui, Zhang Lu, Sha Xiaomei, Zhang Nanhai
Food and Machinery
Firstly, the dormancy temperature and freezing tempera-ture of Pengze crucian carp were determined, and the ecological ice temperature range of Pengze crucian carp was 0~7 ℃ through the principle of ecological ice temperature. By single-factor experiments and orthogonal experiments, the optimized conditions for survival technology were determined: stop feeding time 24 h, cooling dormancy, fish/water mass ratio 11 (g/g), addition of NaCl 0.3%, survival temperature (13±1) ℃ in pure oxygen. The survival time of Pengze crucian carp under the optimized conditions was 148 h. Therefore, this survival technology can prolong the survival time of crucian carp, decrease the use of …
Effects Of Different Storage Temperature On Quality And Fresh-Keeping Of Cynoglossus Semilaevis Gunther,
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; College of
Effects Of Different Storage Temperature On Quality And Fresh-Keeping Of Cynoglossus Semilaevis Gunther, Li Na, Xie Jing
Food and Machinery
The effect of storage temperatures (such as 10, 4, 0 and -3 ℃) on the change of quality characteristics and fresh-keeping of cynoglossus semilaevis gunther was investigated. The changes in TVC, dripping loss, cooking loss, electric conductivity, TVB-N, K value, biogenic amines and total amino acid were studied. Combined with sensory evaluation, it could be concluded that with the extension of storage time, water hold capacity decreased, and electric conductivity, TVB-N, K value, total amino acid, and TVC increased. The change rate of every index decreased by the decreasing of storage temperature. The biogenic amines accumulated during the storage period …
Effects Of Different Frozen Temperatures On The Quality Of Freshwater Prawn (Macrobrachium Rosenbergii),
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Different Frozen Temperatures On The Quality Of Freshwater Prawn (Macrobrachium Rosenbergii), Yu Lixia, Jiang Qixing, Xia Wenshui, Xu Yanshun, Wang Bin, Gao Pei, Yang Fang
Food and Machinery
Effects of different frozen temperatures on the quality of freshwater prawn (Macrobrachium rosenbergii) were investigated in this study. The thawing loss, cooking loss, TVB-N, K value, hardness, the shear force and color properties were evaluated. The results showed that after freezing by liquid nitrogen, the water holding capacity and texture properties of freshwater prawn were deteriorated with the extension of storage time. After 20 weeks, the hardness of prawn decreased by 55.79% and 59.45%. The TVB-N value and K value increased with storage time, however, the TVB-N value and K value of prawn frozen at -50 ℃ increased more slowly …
Effects Of The Fresh-Keeping Modes On Quality Of Flowering Chinese Cabbage Under Simulated Transportation,
2018
Zhongkai University of Agriculture and Engineering, Faculty of Mechanica and Electrical Engineering, Guangzhou, Guangdong 510225, China
Effects Of The Fresh-Keeping Modes On Quality Of Flowering Chinese Cabbage Under Simulated Transportation, Yang Songxia, Lu Enli, Zhu Lixue, Zhao Junhong
Food and Machinery
In order to obtain the effects of three fresh-keeping modes including the atmosphere controlling fresh-keeping mode, refrigera-ted-humidified fresh-keeping mode and refrigerated fresh-keeping mode on the quality of flowering Chinese cabbage in transportation，the fresh-keeping transportation experiments for flowering Chinese cabbage were carried out applied transportation compartment of multi fresh-keeping modes as experiment platform. The results indicated that, for the transportation within 2 days, the quality of 3 kinds of fresh-keeping modes had no significant difference (P>0.05), and they could maintain flowering Chinese cabbage better quality. For the transportation more than 2 days, controlled atmosphere fresh-keeping mode and refrigerated-humidified fresh-keeping mode …
Effects Of Storage Temperature And Duration On Quality Properties Of Fresh Rice Noodles,
2018
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Effects Of Storage Temperature And Duration On Quality Properties Of Fresh Rice Noodles, Zhu Hong, Wang Fang, Yi Cuiping
Food and Machinery
Fresh rice noodles at the different temperatures（4, 25, 37 ℃）during 0～30 h storage, the total plate count (TPC), textural properties, cooking properties, color and sensory properties were analyzed. The results indicated that TPC of fresh rice noodles at 4 ℃ were within the safe range during 30 h, the hardness and chewiness of the products were higher than those of the 25 ℃ and 37 ℃ groups at the same storage time, the flexibility was relatively low; at 25 ℃, the TPC of fresh rice noodles were within the safe range during 18 h, the textural properties better than 4 …
Research On Strawberry Automatic Classification Based On The Machine Vision,
2018
Faculty of Information Engineering and Automation, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
Research On Strawberry Automatic Classification Based On The Machine Vision, Yang Tao, Zhang Yunwei, Gou Shuang
Food and Machinery
Aiming at the shortcoming of using a single feature to measure the quality of strawberry in traditional strawberry automatic grading system, we proposed a new method to evaluate the quality of strawberry from the aspects of maturity, mass and shape. Firstly, the H parameters in the HSV color model was calculated and analyzed to determine the maturity of strawberries. Secondly, the mass of strawberry was measured by the image projection area-mass function, and then the K-means clustering method and the discriminant analysis were used to obtain the shape classification of strawberry. Finally, the composite score of strawberry mass and shape …
Isolation And Identification Of Immunoactive Peptides From Rice Protein Hydrolysates With Medium-Pressure Ion Exchange Chromatography,
2018
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Isolation And Identification Of Immunoactive Peptides From Rice Protein Hydrolysates With Medium-Pressure Ion Exchange Chromatography, Cheng Yunhui, Mao Tianmi, Huang Lu, Chen Maolong, Wen Li, Xu Zhou
Food and Machinery
Medium-pressure ion exchange chromatography was used for further fractionation of rice immunoactive peptides obtained from Trypsin hydrolyzation and gradient ethanol elution with DA201-C macroporous adsorption resin (40% ethanol fraction). The results showed that the optimal parameters for fractionation of RPHs-A3 fractions by WorkBeads 40 Q on a 2.6 cm×40 cm columns were as follows: Sample: 5 mL, 30 mg/mL 40% ethanol fraction; Equilibration buffer A: pH 9.0, 0.01 mol/L Tris-HCl; Elution Buffer B: pH 9.0, 0.01 mol/L Tris-HCl containing 1 mol/L NaCl; Sample flow rate: 1 mL/min; Elution flow rate: 10 mL/min. Five fractions were obtained after NaCl gradient elution. …
Separation And Identification Of The Hypnotic Active Ingredients Of Schisandra Chinensis,
2018
Food Faculty of Jiangnan University, Wuxi, Jiangsu 214122, China
Separation And Identification Of The Hypnotic Active Ingredients Of Schisandra Chinensis, Zhang Ziyu, Xu Deping
Food and Machinery
To screen the constituents with dormant activity in Schisandra chinensis and analyze the active ingredients. The content of dopamine (DA) in mouse cerebral cortex was detected by high performance liquid chromatography (HPLC), and the sleeping effect was observed by sleep method. The effects of S. chinensis on the hypnotic effect were studied by using macroporous resin column, MCI column and ODS column. Active ingredients with hypnotic effect were separated, and the compounds isolated from active ingredients were structurally identified by nuclear magnetic resonance (NMR). The elution fraction of MCI and the elution fraction of 95% ethanol in macroporous resin significantly …
Comparison On Functional Properties Of Oat Protein Extracted From Different Ways,
2018
College of Food and Bioengineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Comparison On Functional Properties Of Oat Protein Extracted From Different Ways, Xu Yingyi, Xu Yanxia, Wang Yu
Food and Machinery
The oat flour as raw material, the oat proteins by alkali extraction and acid precipitation (AOP) and enzymatic method (EOP) were comparatively evaluated for functional properties ( solubility, foaming properties, emulsifying properties, amino acid compositions). The results showed that at the isoelectric point of the protein, solubility, foaming and emulsifying properties of AOP and EOP reached minimum, and emulsion stability of AOP and EOP were the highest; with the increase of NaCl concentration, the solubility, foamability, foam stability and emulsifying properties were basically increased first and then decreased, and emulsion stability decreased;The total amino acids of AOP and EOP were …
