Research Progress On Effects Of The Ozone Treatment On Post-Harvest Physiology And Storage Quality Of Fruits,
2018
Weinan Vocational & Technical College, Weinan, Shaanxi 714026, China
Research Progress On Effects Of The Ozone Treatment On Post-Harvest Physiology And Storage Quality Of Fruits, Jiang Bao
Food and Machinery
As a non-thermal technology, ozone is being applied to food and fruit which become more and more popular. On the basis of the analysis of the influencing factors for preservation effect of ozone, the latest process in effects of ozone on post-harvest physiology and storage quality of fruits were reviewed, providing a basis and reference for the ozone better applied to fruit storage and preservation.
Effects Of Rice Bran Oil On Quality Of The Spread Processed Cheese,
2018
State Key Laboratory of Dairy Biotechnology, Technical Center, Bright Dairy and Food Co., Ltd., Shanghai 200436, China; College of Life Science, Shanghai University, Shanghai 200444, China
Effects Of Rice Bran Oil On Quality Of The Spread Processed Cheese, Xu Hangrong, Zheng Yuanrong, Liu Zhenmin
Food and Machinery
To provide a theoretical basis for the research and development of high-quality processed cheese with rice bran oil, the effects of different levels of rice bran oil instead of butter on the quality of the spread processed cheese were studied. The determination of the pH, firmness, stickness and sensory evaluation of the processed cheese with various substitution ratios of rice bran oil were compared and analyzed. The results showed that the pH values of the samples were in the normal pH range, and the firmness and stickiness of samples decreased with the increase of the amount of rice bran oil. …
Optimization Of Alcohol Fermentation And Acid Characteristics Analysis In Loquat Vinegar Production,
2018
Food Science College, Southwest University, Chongqing 400715, China
Optimization Of Alcohol Fermentation And Acid Characteristics Analysis In Loquat Vinegar Production, Duan Zhenzhen, Zhou Caiqiong, Yuan Min, Chang Rong
Food and Machinery
Red flesh loquat named Jinhua No.1 was used as experimental material to optimize alcohol fermentation process and analyze the acidity characteristics of loquat vinegar in this study．The effects of yeast species and inoculation amount, pH, fermentation temperature and initial sugar content on the quality of loquat vinegar were studied, and the optimal fermentation conditions were determined by the alcoholic degree as the response value. The results showed that the yeast strain Yb was the dominant yeast strain of loquat vinegar, the optimal process parameters were that the yeast inoculation amount 0.05% was fermented at 25 ℃ and pH 3.5. Under …
Optimization Of The Compound Fermentation Process Of Red Chili And Pickled Chili Juice,
2018
Food Science and Biotechnology of Hunan Provincial Key Labtory, College of Food Sience and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Optimization Of The Compound Fermentation Process Of Red Chili And Pickled Chili Juice, Wang Wancheng, Zhao Lingyan, Deng Fangming
Food and Machinery
Red line chili and pickled chili juice were mixed in a 11 (w/w) ratio, and inoculated with Lactobacillus plantarum, Lactobacillus acidophilus and Leu-conostoc mesenteroides to get fermentation. The lactobacillus inoculation quantity, fermentation temperature and fermentation time were selected as the experimental factors, and the lactic acid content was used as the response value. The single factor and response surface test were designed to optimize the fermentation process. The best conditions for optimization were as follows: inoculation 6%, fermenting at 35 ℃ for 6 days. The validation test results showed that the fermented pepper products’ lactic acid content was 0.74% and …
Optimization Of The Quantitative Determination Method Of The Burning Cigarette Ash Integration Based On Imagej,
2018
Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Optimization Of The Quantitative Determination Method Of The Burning Cigarette Ash Integration Based On Imagej, Feng Yajie, Wang Jianmin, Liang Miao, Mu Lin, Ma Shengnan, Wang Huaixu, Xu Linghe
Food and Machinery
In order to improve the accuracy and repeatability of the integration quantitative determination method based on ImageJ for the ash from the burning cigarette., an optimized scheme was conducted in this study. The scheme was optimized from three aspects, including the selection of cigarette combustion surface, the selected height as well as the width of the burning cigarette columnar ash. The established optimal scheme was as follows: ① Taking pictures of the burning cigarette when it was burned to 1 cm away from the tipping paper. ② Using a height of 25 mm, 6.46 mm width rectangular box to select …
Study On Umami Peptide Extracted From Three Enzymatic Hydrolysates With Ethanol,
2018
School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, Guangdong 510520, China
Study On Umami Peptide Extracted From Three Enzymatic Hydrolysates With Ethanol, Yao Yujing, Yang Zhao, Huang Jiajia, Han Jinhui, Liang Zhili, Cui Chun
Food and Machinery
The compound enzyme composed of trypsin and flavour protease was used to hydrolysate the oyster, chicken and antarctic krill. Taking sensory score, peptide molecular weight distribution and amino acid composition as indexes, the change of them was investigated during ethanol extraction of umami peptide from 3 kinds of hydrolysates. Results showed that the sensory evaluation of supernatant of the 3 enzymatic hydrolysates extracted by 90% ethanol showed strong umami taste and the peptide ratio of the peptide molecular weight distribution < 5 ku from oyster, chicken and Antarctic krill was 93%, 86.82%, 87.86%, respectively . The peptides of 3 enzyme hydrolysates > 10 ku and 5~10 ku were significantly reduced after 90% ethanol extraction. The small molecular peptides of the supernatant of …
Effect Of Low-Power Microwave Treatment On Storage Quality Of Kyoho Grape,
2018
School of Tea and Food Acience＆Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Effect Of Low-Power Microwave Treatment On Storage Quality Of Kyoho Grape, Chen Mengya, Lu Jiahui, Zhang Haiwei
Food and Machinery
In order to study the effect of low-power microwave treatment on the postharvest quality of Kyoho grape, the grapes were treated with 32.5, 65.0, 97.5 and 130.0 W microwave respectively. The untreated grapes were used as the control, and all Kyoho grape stored at 0～2 ℃ for 40 days. The results showed that the low-power microwave treatment below 97.5 W had positive effect on the preservation of grape, which could prolong the ripening and senescence of Kyoho grape.The group with 32.5 W low-power microwave treatment had the best effect compared with the control in the end of storage period.which inhibited …
Apple Surface Defect Detection Research Based On Improved Particle Swarm Optimization Algorithm,
2018
Mechanical and Energy Engineering, Huang Huai University, Zhumadian, Henan 463000, China
Apple Surface Defect Detection Research Based On Improved Particle Swarm Optimization Algorithm, Cheng Lei
Food and Machinery
Premature judgment mechanism of particle swarm is established with fitness function. Adaptive adjustment of particle inertia weigh and acceleration factor of anti cosine strategy are optimized particle swarm to give the apple surface defect process. Simulation results show that improved particle swarm algorithm is more clearer detecting the defect of apple surface, the maximum missing rate test index is 4.5%, and less than other algorithms, and the least time comsuming in complete the missing rate, so that it is the new method for quality detection of apple.
Computerized And Electronic Controls In Food Packaging,
2018
Harcourt Butler Technological Institute, Kanpur, Uttar Pradesh, India
Computerized And Electronic Controls In Food Packaging, Anjali Srivastava, Vivek Kumar, Alak Kumar Singh
Journal of Applied Packaging Research
The focus of food packaging is to contain food in a cost-effective way that satisfies industry requirements and consumer desires, maintains food safety and minimizes environmental impact. Currently, with the increasing demand of the consumers the major concern of food packaging industry is on efficiency of the plant process, productivity, quality as well as safety. It becomes necessary for companies to discover ways to improve their productivity in terms of maintaining safety, using sustainable materials in packaging, implementing flexible and standardized technology, and maintaining good quality of foods. Thus, to achieve the required demands, automation and upgradation of the packaging …
Kentucky Women In Agriculture (Mss 611),
2018
Western Kentucky University
Kentucky Women In Agriculture (Mss 611), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Manuscripts Project 611. Minutes, financial records, conference handouts, and newsletters related to Kentucky Women in Agriculture, an awareness and support group for women farmers in the Commonwealth. Also includes interviews with members and digital images of members.
The Use Of Grape By-Products As A Nutrient Rich Cattle Feed,
2018
University of Nebraska-Lincoln
The Use Of Grape By-Products As A Nutrient Rich Cattle Feed, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
In this article you will learn about how to use the grape stems, skins and pulp that are generated by the wine industry. Ruminant animals such as cattle can digest this inexpensive yet nutrient rich material. The complete process from wine press to cattle feed is covered in this article. The historical background of using grape by-products and methods to preserve this food source is also presented.
Study On The Transferring Of The Gene Fragment From The Genetically Modified Cottonseed Hulls To The Edible Fungi,
2018
Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Science, Shanghai 201403, China
Study On The Transferring Of The Gene Fragment From The Genetically Modified Cottonseed Hulls To The Edible Fungi, Bai Yalong, Suo Yujuan, Lin Ting, Shen Yuanyuan, Zhao Xiaoyan, Liu Haiyan, Zhou Changyan
Food and Machinery
It is a question in the field of food-safety that whether foreign genetically modified genes would transfer from the genetically modified cottonseed hulls to edible fungi. In this study, 15 Tremella fuciformis samples and 10 Pleurotus ostreatus samples (the cultivation media contained 75% and 92% genetically modified cottonseed hulls, respectively) collected from cultivation meida were evaluated by PCR to confirm whether the foreign genetically modified genes, CaMV 35S, NOS, CpTⅠ, Cry IA(c), were present. In addition, 47 samples which were probably grown in the media containing cottonseed hulls, were collected from the large and medium-sized supermarkets and farm produce markets. …
Characteristic Difference Of Porcine Tissues By Terahertz Attenuated Total Reflectance Spectroscopy,
2018
Mechanical and Electronic Engineering School, Nanjing Forestry University, Nanjing, Jiangsu 210037, China; Center for Analysis and Testing, Nanjing Normal University, Nanjing, Jiangsu 210046, China
Characteristic Difference Of Porcine Tissues By Terahertz Attenuated Total Reflectance Spectroscopy, Qi Liang, Zhao Maocheng, Zhao Jie, Tang Yuweiyi
Food and Machinery
To investigate the feasibility of testing pork quality by terahertz (THz) spectroscopy nondestructively, refractive indexes and extinction coefficients of fat, muscle and skin of porcine tissue were collected by attenuated total reflection (ATR) mode in the range of 0.2～2.0 THz. The results showed that THz spectra of these tissues were different obviously in 0.2～1.6 THz. Water content was found to be a main factor affecting THz absorption of fresh tissues. The optical characteristic difference in THz band of different tissues could be utilized to identify tissue types rapidly and nondestructively. Moreover, it could be predicted that the pork quality could …
Antioxidant And Uv-Induced Fibroblasts Photoaging Repair Effects Of Polyphenol From Cortex Mori,
2018
College of Life and Environment Science, Huangshan University, Huangshan, Anhui 245041, China
Antioxidant And Uv-Induced Fibroblasts Photoaging Repair Effects Of Polyphenol From Cortex Mori, Wu Yongxiang, Wu Liping, Wang Weidong, Kim Taewan
Food and Machinery
The antioxidant activity of polyphenol from Cortex Mori (CMP) was examined by 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assays. Fibroblasts HS68 cells were induced by ultraviolet (UV) irradiation to establish the photoaging model. Cell proliferation was investigated using a methyl thiazolyl tetrazolium (MTT) assay. The content of procollagen typeⅠprotein (PIP) in cells was measured by enzyme-linked immunosorbent assay (ELISA). The matrix metalloproteinase-1 (MMP-1) and PIP mRNA expressi-ons were detected by qRT-PCR. CMP exhibited significant antioxi-dant activity in ABTS, DPPH free radical scavenging assays, with IC50 values of 1.49, 8.94 μg/mL, respectively. The IC50 values of butyl …
Plastein Reaction To Modify The Ace Inhibitory Peptides Of Potato Protein,
2018
College of Life Science and Engineering, Northwest Minzu University, Lanzhou, Gansu 730124, China
Plastein Reaction To Modify The Ace Inhibitory Peptides Of Potato Protein, Gao Dandan, Ma Zhongren, Saimaiti Reziwanguli, Tian Xiaojing, Li Mingsheng, Chen Shien
Food and Machinery
Potato protein was hydrolyzed by trypsin to prepare for ACE inhibitory peptides in our previous researches (the ACE inhibition rates was 61.20%±0.15%), and we used plastein reaction to modify potato protein hydrolysates for enhancing the ACE inhibitory activity of peptides in this study. The influences of the kinds of added amino acids, the substrate/enzyme ratio, pH value, the temperature and hydrolysis time on ACE inhibitory activity of the plastein reaction modification of potato protein hydrolysates were investigated. To achieve the maximum ACE inhibitory activity in the plastein reaction modification of cottonseed protein hydrolysates, the response surface methodology was applied to …
Enhancement Of Docosahexaenoic Acid Production In Schizochytrium Sp. 31 Combining Ethylmethylsulfone And Atmospheric And Room Temperature Plasma Treatment,
2018
The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
Enhancement Of Docosahexaenoic Acid Production In Schizochytrium Sp. 31 Combining Ethylmethylsulfone And Atmospheric And Room Temperature Plasma Treatment, Zhao Ben, Wang Wu, Li Changling, Yang Hailin
Food and Machinery
For establishing an efficient and stable mutagenesis method on breeding Schizochytrium DHA higher producers, the wild-type strain named Schizochytrium sp. 31 was mutated combining Ethylmethylsulfone (EMS) and Atmospheric and Room Temperature Plasma (ARTP) treatment. Mutagenic efficiency, fermentation indexes of the mutants were compared and analyzed. Under this compound mutagenesis method, the positive mutation rate reached 32.2%, which was much higher than that under other two single-factor mutagenesis methods. Besides, DHA production and DHA percentage in total fatty acids reached to 7.2 g/L and 43.2%, which were 35.6% and 19.2% higher than that of the wild-type strain, respectively. After five rounds …
Study On Technology And Enzymatic Property Of Xylanase Produced From Engineered Escherichia Coli,
2018
(Hunan Youtell Biochemical Co.， Ltd., Yueyang, Hunan 414000, China; Shandong Youtell Biochemical Co.， Ltd., Zoucheng, Shandong 273500, China
Study On Technology And Enzymatic Property Of Xylanase Produced From Engineered Escherichia Coli, Liu Guofeng
Food and Machinery
In this study, the extraction technology and enzymatic property of xylanase produced from engineered Escherichia coli are fully examined. The extraction of production process of xylanase was determined and the forage enteric xylanase was successfully obtained after cell broken (high-speed ball grinding), solid-liquid separation, aseptic (filtering) hollow fiber membrane, ultrafiltration concentra-tion and drying packaging orderly. This production showed desirable thermal stability and its release rate was 5% and 98.5% in pH 2.5 and pH 5.5 phosphate buffer, respectively. The product appearance exhibited good gloss and it could meet the requirements of feed enzyme market well. The xylanase showed the maximal …
Study On Compatibility Of Tallow And Four Kinds Of Plant Oil,
2018
College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Innovation Demo
Study On Compatibility Of Tallow And Four Kinds Of Plant Oil, Yao Di, He Xinyi, Yan Xichun, Li Xu, Zhen Runying
Food and Machinery
To enrich the variety of tallow products and reduce its melting point and hardness, the melting point and fatty acid composition properties of tallow, rapeseed oil, soybean oil, olive oil and cooking oil were analyzed. With the binary compatibilities of tallow and other four kinds of plant oil, their compatibility was studied through isothermal curve (SFC-T) and deviation curve (△SFC-T). The results suggested that four kinds of binary compatibilities mainly showed partial crystal phenomenon at different temperatures. The linear relationship of isothermal curve was good at 0～40 ℃ centigrade of each group(R2＞0.95). Among the four plant oils, rapeseed …
Effect Of Fermentation On Alleviating Physical Fatigue Of Ziziphus Jujuba Polysaccharide,
2018
College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China
Effect Of Fermentation On Alleviating Physical Fatigue Of Ziziphus Jujuba Polysaccharide, Wang Hongjie, Zhang Pingping, Ou Keke, Feng Cong, Chuai Donghua
Food and Machinery
The effects of fermented and unfermented Ziziphus jujuba polysaccharide on the physical fatigue alleviation in mice was investigated in this study. 56 male SPF class Kunming mice were fed with different doses of polysaccharides, and their body weight, exhaustive swimming time and related anti-fatigue evaluating indexes were measured after treated for 4 weeks. Tests showed that, compared with the normal control group, the mice fed with the polysaccharides from fermented and unfermented Ziziphus jujuba had a prolonged exhaustive swimming time. The percentage elongation was 32.01% for the high-dose unfermented jujuba polysaccharide treated group, and the percentage elongation was 47.98% for …
Study On The Compressibility Of Potato Residue,
2018
Inner Mongolia Business & Trade Vocational College, Hohhot, Inner Mongolia 010070, China
Study On The Compressibility Of Potato Residue, Gao Jingjing, Guo Wenbin, Yu Zhihong
Food and Machinery
A large amount of reusable potato residues were obtained from starch production, and its compressibility had great effect on the production process selection and the design of equipment. The compressibility of potato residue was experimentally studied, and the stress-strain curve was measured and regressed. The results showed that the potato residue experienced three stages of being loose, transitional and tight during the compression, and the parameters, related to the compressibility, were obtained, such as bulk modulus and specific energy consumption. In the study, the compressibility and energy consumption under different compression rates and different feed quantities were also analyzed, and …
