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 …
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 …
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 …
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 …
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 …
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 …
Optimization Of Extraction Process For Total Triterpenoids In Alisma Orientalis (Sam.) Juzep. By Response Surface Methodology,
2018
Agronomy College of Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory of Crop Physiology, Ecology and Cultivation in Southwest, Ministry of Agriculture, Chengdu, Sichuan 611130, China
Optimization Of Extraction Process For Total Triterpenoids In Alisma Orientalis (Sam.) Juzep. By Response Surface Methodology, Shi Feng, Chen Yu, Zhang Yaqin, Ma Liuhui, Dou Mingming, Yang Zhengming, Chen Xingfu
Food and Machinery
The optimum conditions of ultrasonic extraction of total triterpenoid from leaves of Alisma orientalis (Sam.) Juzep. were investigated in this study. On the basis of single factor experiments, with yields of total triterpenoid as indexes, the three levels of four factors of Box-Behnken experimental design and response surface methodology was adopted to optimize extraction conditions by taking extraction temperature ,ethanol concentration, extraction time and the ratio of material to solvent as factors. Results: Optimal extraction technology was as following, i.e. the ethanol concentration of 70%, the extracting for 46.00 min at 57.00 ℃, and the ratio of material to solvent …
Isolation And Purification Of Polysaccharides Fromforage Mulberry (Morus Alba L.) And The Research Of Their Biological Activity,
2018
School of Food and Biological Engineering, Xihua University, Chengdu, Sishuan 610039, China
Isolation And Purification Of Polysaccharides Fromforage Mulberry (Morus Alba L.) And The Research Of Their Biological Activity, Wang Lingjia, Shu Xiaomeng, Xin Wen, Zhang Chisong, Chen Xianggui, Yang Xiao
Food and Machinery
Purpose Optimization of enzymatic extraction process for total polysaccharides from mulberry (Morus alba L.) leaves and comparison of biological activity before and after purification. Methods The polysaccharide from mulberry leaves was extracted by cellulase and the optimal extraction parameters were optimized by single factor and orthogonal experiment. The primary purification was carried out by Sephadex G-100. The antioxidant activity and α-glucosidase inhibitory activity of polysaccharides before and after purification were compared. Result The optimal process parameters was pH 6, enzyme concentration 1.0%, extraction temperature 50 ℃, time 50 min; total polysaccharides after purification had higher total antioxidant capacity and DPPH, …
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. …
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 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 …
Research Progress On Detection Methods Of Food-Borne Bacteria Resistant Against Drugs,
2018
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research Progress On Detection Methods Of Food-Borne Bacteria Resistant Against Drugs, Zhang Kexin, Li Zhonghai, Ren Jiali
Food and Machinery
The current commonly used drug sensitivity test method such as diffusion method, dilution method and Etest method, as well as new methods including molecular biology and electrochemical method were summarized in this article. We briefly analyzed the principles, characteristics and limitations of the above methods. Future development direction and research trend of food-borne bacterial susceptibility testing methods had also been presented, which provided a reference for the development of new antimicrobial susceptibility test method.
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 …
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 …
