Molecular Identification And Antioxidant Activity Of Yeasts Isolated From Traditional Fermented Milk In Southern Xinjiang,
2018
Xinjiang Normal University, Urumqi, Xinjiang 830054, China
Molecular Identification And Antioxidant Activity Of Yeasts Isolated From Traditional Fermented Milk In Southern Xinjiang, Gulnaz Kahar, Nurgul Rahman, Dilbar Yusan, Makliya Yalkun
Food and Machinery
On the purpose of explore the yeast resources in traditional fermented milk in XinJiang, taking the traditional fermented milk produce in the small family workshop on south region of Xinjiang as raw materials, there were 78 strains which were isolated for molecular identification and antioxidant ability. The results showed that 42 of the 78 yeast strains had total antioxidant activity, and the antioxidant ability of NG-40 was prominent, with the total antioxidant activity of （106.41±3.92) U/mL, the ability of inhibiting hydroxyl radicals of （651.24±3.75) U/L, the ability of resisting superoxide anion of （104.11±3.25) U/mL, and the content of lipid peroxide …
Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch, Chen Qiaoli, Zhang Fusheng, Chen Hourong, Liao Zhuling, He Yingjie
Food and Machinery
In order to explore the influence of high hydrostatic pressure on the physicochemical properties of lotus root starch, effects were studied, including pressures, holding time and starch concentration on the changes of gelatinization, rheological and texture properties of lotus root starch. The results showed that the peak viscosity, valley viscosity, final viscosity and paste temperature of lotus root starch increased with the increase of pressure in the range of 200～500 MPa, while the breakdown viscosity and setback viscosity did not change significantly. However, when the pressure reached 600 MPa, The peak viscosity and breakdown viscosity of lotus root starch showed …
Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi,
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; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu 214122, China
Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi, Han Jingwen, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui
Food and Machinery
In order to improve the quality of sliver carp surimi, the effects of curdlan with different concentrations (0～10 g/kg) on the gel properties of surimi after sterilization at 120 ℃ for 10 min were investigated. Rheological measurement, breaking force, deforma-tion, gel strength, cohesiveness, chewiness, color, water-holding capacity (WHC), TCA-soluble peptide content and SDS-PAGE electrophoresis of obtained curdlan-surimi gel were determined as the quality indexes for evaluating the rheological properties, textural properties, color, WHC and protein composition of surimi. The results showed that addition of curdlan could increase rheological properties and significantly reduced the content of TCA-soluble peptide (P＜0.05), thereby improving …
Study On The Kinetics Of Quality Changes Of Pork Loin During The Heat Transfer Process Of Oil Frying,
2018
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Study On The Kinetics Of Quality Changes Of Pork Loin During The Heat Transfer Process Of Oil Frying, Yu Bingyan, Deng Li, Li Wenxin, Cheng Fen, Xu Jia
Food and Machinery
Oil heat-transfer cooking is a typical cooking way of Chinese cuisine, so an oil bath was chose to simulate the oil frying and combined with the kinetics means to determine and analyze the maturity quality changes including color and shear force and the overheated quality changes including cooking loss of pork loin. The results showed that the changes of color and shear force followed first-order kinetics model and cooking loss followed zero-order model during oil fried treatment. Meanwhile, the z-value of brightness, redness ,whiteness and shear force were 33.1,26.1, 41.0 and 17.9 ℃, whose corresponding Ea-value were 68.6, 86.8, 55.4 …
Study On Pyrolysis Characteristic Of The Heat-Not-Burn Reconstituted Tobacco,
2018
Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian 361022, China
Study On Pyrolysis Characteristic Of The Heat-Not-Burn Reconstituted Tobacco, Ma Pengfei, Li Qiaoling, Lin Kai, Huang Huizhen, Liu Xiucai, Liu Zechun, Xie Wei, Liu Jing, Li Yuefeng
Food and Machinery
In order to study the pyrolysis characteristic of the heat-not-burn reconstituted tobacco, eight kinds of reconstituted tobacco, three kinds of non-tobacco fiber and tobacco own fiber were tested by TGA (Thermogravimetric Analyzer) technology, and the resulting DTG（Derivative Thermogravimetry）data were analyzed by NRMSE (normalized root mean squared error) to calculate the pyrolysis difference degree. The results showed that the pyrolysis behavior of the reconstituted tobacco used in heat-not-burn cigarettes was much different from that in traditional cigarettes and the pyrolysis difference degree was 37.97%. There was an additional peak in DTG curve of the reconstituted tobacco used in heat-not-burn cigarettes, which …
Effect Of Far-Infrared Irradiation On Spore And Aflation B1 Production Of Aspergillus Flavus In Rice,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122，China
Effect Of Far-Infrared Irradiation On Spore And Aflation B1 Production Of Aspergillus Flavus In Rice, Jiang Jing, Zhang Yuming, Quan Juncheng, Fan Liuping
Food and Machinery
Rice was inoculated with spore suspension of Aspergillus flavus, and far-infrared radiation (FIR) was used to study the disinfection on curve and toxin production ability of A. flavus in rice with different water contents. Moreover, the effect on the quality of rice color, free amino acids, and soluble protein was considered. The results showed that the decontamination of FIR radiation on A. flavus was significantly enhanced with the increase of temperature and time. When the rice moisture content was 30%, FIR heating at 115 ℃ for 5 minutes resulted in 2.96±0.28-log reductions of A. flavus spores in rice. The total …
Research On Criminal Law Regulation Of Food Safety Management,
2018
Chongqing College of Humanities Science Technology, Chongqing 401524, China
Research On Criminal Law Regulation Of Food Safety Management, Liu Sujun
Food and Machinery
Food crime has various kinds, multitudinousness, wider range and faster spread rate, which brought a certain degree of difficulty to criminal punishment. Chinas criminal legislation on food safety has gone through periods of non-criminalization, criminalization, and expansion period. Although the legislation has gradually enriched the content of the criminal law of food crimes, it still has many problems at the same time. In terms of incriminating, all aspects of food activities have not been fully protected, and the scope of food protection is too narrow, and the subjective aspects of food safety crimes are not perfect. In terms of penalties, …
Design Of Rectangular Microwave Spouted Bed With Single Waveguide Based On Electric Field Distribution,
2018
Tianjin University of Science and Technology, Tianjin 300222, China
Design Of Rectangular Microwave Spouted Bed With Single Waveguide Based On Electric Field Distribution, Shuai Weikui, Wang Ruifang, Gao Yaping, Wu Long, Xu Qing, Li Zhanyong
Food and Machinery
The structure of rectangular microwave spouted bed was optimized based on the good electric field intensity and distribution. The evaluation index was the coefficient of variation COV which reflected the uniformity of the electric field distribution, and the average electric field intensity Emean and the local gathering parameter Emax/Emean. The numerical simulation of the electric field intensity in the spouted bed was carried out by using the COMSOL Multiphysics to analyze the effects of the parameters a (spouted bed width), H (waveguide position) and L (spouted bed height). The results showed that the effect of …
Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device,
2018
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device, Dong Liqiao, Tan Xiangdong, Li Jianguo, Wan Jinkang
Food and Machinery
In order to reduce the effect of electric defrosting heat on the cold storage temperature change during defrosting process, a heat insulation defrosting device with a return air cover and outlet baffle was designed, through the different condition of experiments, then the questions that how the return air cover and partition device to influence the temperature field around the air-cooler, the cold storage temperature and the consumption of electric heating defrosting were studied through comparing the experimental data whether the return air cover and partition device was used or not. The results indicate that after using the return air cover …
Mechanical Properties And Finite Element Analysis Of The Dry Granulation Roller,
2018
College of Mechanical and Equipment Engineering, Hebei University of Engineering, Handan,Hebei 056038, China
Mechanical Properties And Finite Element Analysis Of The Dry Granulation Roller, Liu Zhimin, Han Lei, Liu Yang
Food and Machinery
According to the characteristics of the roller during dry granulation process, the dry granulation roller mechanics model was established by Von Mises criterion. The model was solved and simplified to calculate its equivalent stress. The mechanical properties of the dry granulation roller were qualitatively analyzed theoretically. The 3D solid model of the squeeze roll was established by using SolidWorks software. The mechanical properties of the dry granulation roller were quantitatively analyzed by finite element software ANSYS Workbench. The theoretical analysis and simulation results showed that the deformation of the dry granulation roller was mainly concentrated along the width of the …
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. …
Research On Plastic Material Identification Based On Portable Near Infrared Spectrometer,
2018
School of Mechanotronics & Vehicle Engineering, East China Jiaotong University, Nanchang, Jiangxi 330013, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Research On Plastic Material Identification Based On Portable Near Infrared Spectrometer, Hao Yong, Wen Qinhua, Rao Min, Chen Bin
Food and Machinery
Portable NIR spectrometers was used for the identification of six kinds of food-contacted plastic material including polyethylene terephthalate (PET), high-density polyethylene (HDPE), low-density polyethylene (LDPE), polyvinyl chloride (PVC), polystyrene (PS) and polycarbonate (PC). Four kinds of spectral preprocessing methods including 5-point smoothing, multivariate scattering correction (MSC), first-order derivative and standard normal variable transformation (SNV) were used to preprocess the spectra of plastic samples. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were used to analyze the spectral space distribution of plastic samples and establish qualitative discriminant models. The results showed that six kinds of food-contacted plastic material could …
Effect Of Different Packaging Materials And Modified Atmosphere On Preservation Of Mint,
2018
Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
Effect Of Different Packaging Materials And Modified Atmosphere On Preservation Of Mint, Chen Si, Chen Xiangning, Xu Li, Liu Huijun, Xu Na, Zhou Jing
Food and Machinery
In this research, high quality mints were used in the orthogonal test of different packaging materials, modified atmosphere and volume ratio. The mints of these groups were stored at low temperature (4 ℃) for 12 h. The variation of the sensory quality and the physical and chemical indexes of mints were studied during the storage period. The results showed that the loss rate and VC content of mints were inhibited significantly in group of packing with HDPE, MAP of 6% O29% CO285% N2 and having the volume ratio of 15 g. Mints in this group …
Identification Of Watermelon Varieties And Forecast For Sugar Content Of Watermelon Based On Vibration Characteristics,
2018
School of Mechanical Engineering of Jiangnan University, Wuxi, Jiangsu 214122, China
Identification Of Watermelon Varieties And Forecast For Sugar Content Of Watermelon Based On Vibration Characteristics, Zhuang Wei, Li Zhenfeng, Song Feihu, Li Jing, Wang Disong, Zhu Guanyu
Food and Machinery
In order to solve the problem of consumers misjudgment by hitting watermelon because of different watermelon varieties, a vibration detection system was built to get the frequency response functions of “Huang guan”, “Zaojia8424”, “Jng xin” and “Xisha” watermelon. Using the PNN neural network model achieved the identification of watermelon varieties, and the accuracy was more than 92%.At the same time,according to the relationship between the sugar content and the main resonant peak frequency, the prediction model of the sugar content of each variety of watermelon was established by stepwise multivariate linear regression analysis, and the coefficient were all above 0.86.The …
Effect Of Lemon Juice On The Post-Harvest Wulongzhuyao Jujube During Cold Storage,
2018
College of Resources and Environment, Southwest University, Chongqing 400715, China
Effect Of Lemon Juice On The Post-Harvest Wulongzhuyao Jujube During Cold Storage, Zhou Wenying, Liu Yamin, Liu Yumin, Guo Ni, Yan Yangyang
Food and Machinery
The preservation of lemon juice and the positive control of 1-MCP were used for Wulongzhuyao jujube fruits were stored at 4 ℃ for 40 d. Over the storage period, decay index, mass loss rate, ascorbic acid (VC), total soluble solids (TSS), malondialdehyde (MDA), superoxide dismutase (SOD), peroxidase (POD) were measured at 5 day intervals, and then the comprehensive evaluation on fresh-keeping effect was carried out by using principal component analysis. Results showed that both 1-MCP and lemon juice can prolong the shelf life of jujube, and can reduce decay rate, mass loss and the degree of cell membrane …
Antibacterial Activity And Mechanism Of Complex Preservative On Staphylococcus Saprophyticus,
2018
Zhejiang International Maritime College, Zhoushan, Zhejiang 316021, China
Antibacterial Activity And Mechanism Of Complex Preservative On Staphylococcus Saprophyticus, Zhu Yazhu, Lin Sensen
Food and Machinery
The antibacterial effects of complex preservative of sorbate, sodium diacetate and sodium erythorbate on Staphylococcus saprophyticus in shrimps were investigated in this study. To determine the minimum inhibitory concentration of compound preservative on tested strain by ELISA method (MIC), and determination of antimicrobial activity, bacterial growth curve, cell membrane integrity, alkaline phosphatase (AKP) levels and other indicators, combined with the observation of ultrastructure of bacteria, were used to evaluate the antibacterial influence of composite preservative on the S. saprophyticus. The results showed that the complex preservative can significantly reduce the growth rate of S. saprophyticus, its MIC is 109 μg/mL, …
Study On Preparation, Structure And Activity Of Soybean Protein Isolate Peptide-Se Complex,
2018
College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
Study On Preparation, Structure And Activity Of Soybean Protein Isolate Peptide-Se Complex, Zhang Xinyuan, Xu Liangzong, Wang Shaoyun
Food and Machinery
The enzymolysis technology for soybean protein isolate peptides (SPIP) and preparation technology of soybean protein isolate peptide-Se complex (SPIP-Se) were optimized. The structure properties of SPIP-Se were characterized by absorption spectrum and fluorescence spectrum, and its antioxidation was studied. Results showed that SPIP after enzymatic hydrolysis in temperature 50 ℃, with substrate concentration of 3%, and enzyme-substrate ratio of 5 g/100 g, and chelation at pH 10 in 2 h, for 78 ℃, the selenium binding capacity of SPIP reached 38.143 mg/g. The structural characterization demonstrated that SPIP-Se could cause fluorescence quenching showed higher antioxidant activity than SPIP.
In Vitro Scavenging Free Radical Activity Evaluation And Its Extraction Process Optimization Of Total Steroidal Saponins From Liriope Spicata Var. Prolifera,
2018
School of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang, Hubei 441053, China
In Vitro Scavenging Free Radical Activity Evaluation And Its Extraction Process Optimization Of Total Steroidal Saponins From Liriope Spicata Var. Prolifera, Yang Jiadi, Ke Wan, Ye Guodong, Pan Wanlian, Yu Bo, Yu Haizhong
Food and Machinery
The extraction process of total steroidal saponins was optimized by the response surface method and its in vitro radical scavenging activity was also evaluated by the methods of α-deoxyribose, pyrogallol autoxidation, DPPH and ABTS. The results showed that the content of total steroidal saponins would be the highest if the time, liquid-solid ratio and temperature of ultrasonic treatment was 0.5 h, 19.51.0 (mL/g) and 39.7 ℃, and the soxhlet extraction time was 3 h. At this point, the Liriopesides B could reach 0.073 8 mg/mL. In addition, the antioxidant activity test showed that steroidal saponins had some antioxidant activities, and …
Advances In Application Of Electrochemical Modified Electrode In The Fast Detection Of Heavy Metal,
2018
Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Advances In Application Of Electrochemical Modified Electrode In The Fast Detection Of Heavy Metal, Zhong Pingsheng, Tian Chunmei, Ren Jiali
Food and Machinery
The research status of graphene modified electrode in heavy metal detection was intensively reviewed in this paper and would provide a couple of references and directions for the future researches.
Research On Intermittent Microwave Drying Of Water Chestnut Starch,
2018
Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Water Chestnut Process Engineering Technology Research Center, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Talent Highland for Preservation and Deep Processing Research of Fruits and Vegetables, Hezhou, Guangxi 542899, China
Research On Intermittent Microwave Drying Of Water Chestnut Starch, Tang Xiaoxian, Tang Quan, Zhang Qiao, Liu Yan, Duan Zhenhua
Food and Machinery
The water chestnut starch were tested through intermittent microwave drying, and the effects of comprehensive quality were researched including water content, whiteness, acidity and iodine blue value of chestnut starch, optimized by orthogonal tests. The results showed that the optimum drying conditions for water chestnut starch intermittent microwave were microwave power 210 W, loading 1.47 kg/m2, heating for 14 min and intermittent time 0.75 min. Under the optimum conditions, after intermittent microwave drying, water content of water chestnut starch was 10.12%, the whiteness was 97.5%, and the acidity was 0.21 mL, iodine blue value was 17.90. At present, …
