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 …
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 …
Synchronous Detection Of Multicomponent Trans-Fatty Acids And Investigation Of Content In Infant Formula Farina,
2018
Nanchang Institute for Control of Food and Drug, Nanchang, Jiangxi 330038, China; Nanchang Key Laboratory of Food Safty Detection and Controling, Nanchang, Jiangxi 330038, China
Synchronous Detection Of Multicomponent Trans-Fatty Acids And Investigation Of Content In Infant Formula Farina, Huang Li, Li Jinlin, Wang Chufang, Wan Liang
Food and Machinery
In this study, we established multicomponent trans-fatty acids(TFAs) synchronous detection method, and on this basis the content of various components of TFAs from 38 batches of commercial infant formula farina was investigated. The results showed the average content of TFAs in infant formula farina was 0.749 3 mg/g, and the overall content was low. The TFAs total content was within a range of 0.04～1.0 mg/g in approximately 76.3% of samples. The main component was C18:1-11T, C19:1-7T, C18:3-9T/12T/15T, C18:1-9T and C18:2-9,12TT. Moreover, we found that the ingredient formula and processing technology were two …
The Differences Of Taste Characteristics Of Commercial Natural Mature Cheeses,
2018
Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai 200436, China; Dairy Research Institute, Bright Dairy & Food Co., Ltd., State Key Laboratory of Dairy Biotechnology, Shanghai 200436, China
The Differences Of Taste Characteristics Of Commercial Natural Mature Cheeses, Wang Lei
Food and Machinery
The main taste components of eight typical natural mature cheeses were analyzed by gas chromatography-mass spectrometry and amino acid analyzer. The taste activity values and sensory evaluation were used to clarify the differences among the eight kinds of cheeses, so as to provide a theoretical basis for precise control of cheese flavor and market positioning. The results showed that in addition to Goat Cheese and Brie Cheese, free amino acids contributed to the taste of the other six type of cheeses. The common taste amino acids were valine and lysine. Cheeses were bitter and sweet. And blue Cheese had the …
Determination Of Ethephon Residues In Vegetables And Fruits Bysilane Derivation Gas Chromatography,
2018
Gansu Institute of Business and Technology, Lanzhou, Gansu 730010, China; Gansu Zhongshang Food Quality Test and Detection Co., Ltd., Lanzhou, Gansu 730010, China
Determination Of Ethephon Residues In Vegetables And Fruits Bysilane Derivation Gas Chromatography, Wang Jiebin, Hong Xia, Qian Yinwen, Chai Zonglong, Zhou Xinkui, Zhang Yanjun, Zhang Yaxin
Food and Machinery
A silane derivatization gas chromatography (GC-FPD) detection method was established to determine the residual amount of ethylene in vegetables and fruits. Samples from ultrasonic extraction by methanol, liquid-liquid extraction by ether, and concentrated blow drying，were compared the derivative effects of 2 kinds of silanylation reagents under different derivatization conditions.After that, they were determined by gas chromatograph with flame photometric detector (P filter), external scalar method. The optimum derivation was as follows.Adding 100 μL BSTFA and 50 μL acetonitrile to the dry extract , derivation 35 min in the oven at 65 ℃. The external has good linear relationship in the …
Experience And Enlightenment Of European And American Exchange System Of Food Safety Risk,
2018
School of Humanity and Law, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Experience And Enlightenment Of European And American Exchange System Of Food Safety Risk, Li Changjian, Zhang Tianya
Food and Machinery
Compared with developed countries in Europe and America, the construction of China's food safety law started relatively late, and there are still a series of imperfection at the legislative level. This paper uses literature analysis and comparative analysis to analyze the theoretical framework of the food safety risk exchange system, from the three aspects of the food safety risk exchange management department, the food safety risk exchange legislation system, and the food safety risk exchange mechanism. A comparative analysis of the food safety risk exchange system in Europe and the United States resulted in a useful inspiration for China's food …
The Legal Regulation On The Use Of Non-Gm(O) Label On Food,
2018
Huazhong Agricultural University School of Humanity and law, Wuhan, Hubei 430070, China
The Legal Regulation On The Use Of Non-Gm(O) Label On Food, Liu Xuxia, Wang Qi
Food and Machinery
Non-GM(O) label is widely used on food in our country. The existence of information asymmetry increase the risk of misuse of non-GM(O) label,while the market mechanism itself can not regulate the misuse. In China,the legislation regulating the non-GM(O) label is not specific, thus misuse of non-GM(O) label was generally not considered to be illegal in judicial decision. Existing research mainly focuses on non-GM(O ) advertising instead of non-GM(O) label. By contrast, there are specific legislation which restrict the scope of food on which the non-GM(O) label can be used in Germany, Japan and the United States. The use of Non-GM(O) …
Determination The Content Of Ethanol In Low Alcohol Beverages By Gas Chromatography,
2018
Xinjiang Academy of Analysis and Testing, Urumqi, Xinjiang 830011, China
Determination The Content Of Ethanol In Low Alcohol Beverages By Gas Chromatography, Chen Guotong, Mao Qiongling, Zuo Shurui, Chen Junyu, Wang Aixia, Shao Jiali
Food and Machinery
The ethanol content of beverages was measured by two methods, the static headspace gas chromatography and the traditional method of gas chromatography after distillation, using TG-WAXMS chromatographic column. The two methods had good linear relationship in the volume fraction of ethanol ranging from 0.01% to 5.00%. In traditional distillation method, the detection limit of volume fraction of ethanol was 0.003%, and the detection limit of static headspace was 0.001%. The results showed that due to the complicated pre-treatment processes, the recovery rate of the gas chromatography after traditional distillation was relatively low (83%~91%). While the method of direct determination of …
Thermal Physical Property Calculation And Freezing Time Numerical Simulation Of Shrimp,
2018
Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy
Thermal Physical Property Calculation And Freezing Time Numerical Simulation Of Shrimp, Tang Wan, Xie Jing, Wang Jinfeng, Zhou Hongjian
Food and Machinery
Based on the thermal physical parameters of shrimp, the equivalent heat capacity method was used to process latent heat in phase change, the finite difference method was proposed for modeling irregular shrimp, and the freezing times of symmetrical section in the shrimp freezing layer from the refrigerator bottom with 15 mm, 50 mm and 100 mm upwards were predicted, which were also validated by experiments. Compared numerical simulation results with experimental verification, it could be found that the correlation coefficient between simulated freezing time and test time curve was 0.996, the maximum error in the section center of shrimp was …
Influence Of Air Supply Parameters On The Freezing Process Of Mashed Potatoes,
2018
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Influence Of Air Supply Parameters On The Freezing Process Of Mashed Potatoes, Yue Zhankai, Wan Jinqing, Li Jianguo
Food and Machinery
In order to investigate the sensitivity of freezing time to air temperature and velocity, and analyze the variation of the freezing conditions and freezing time of mashed potatoes in different locations, a three-dimensional unsteady numerical model was established. According to the thermo-physical properties of mashed potatoes, the process of the temperature decreasing during freezing was simulated by Fluent. The unevenness of freezing conditions and time was obtained under different air velocity-inlet and temperature-inlet. The results showed that the change in the percentage of air temperature-inlet had a greater effect on freezing time than air velocity-inlet. With the increase of the …
Cryoprotective Effects On Yeast Of Enzymatic Hydrolysates From Silver Carp,
2018
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China
Cryoprotective Effects On Yeast Of Enzymatic Hydrolysates From Silver Carp, Xiong Sijia, Wang Faxiang, Yu Jian, Li Xianghong, Wang Jianhui, Guo Xingxin, Liu Yongle
Food and Machinery
It is of great significance to improve the quality of frozen dough by selecting yeast antifreeze. The enzymatic hydrolysates from silver carp were prepared by enzymolysis with protamex, and their degree of hydrolysis (%), composition and electrophoresis profiles were analyzed. Moreover, the effects of enzymolysis time and concentration of enzymatic hydrolysates on the survival rate of yeast were also investigated. The results showed that yeast had poor frost resistance, with only 0.69% of survival rate after the first freeze-thaw cycle. Components of hydrolysates prepared by enzymolysis for 15, 30, 60, 120, 240 min were similar, but the products of 15 …
A New Algorithm For Fruit Feature Extraction Of Apple,
2018
Shangqiu Institute of Technology, Shangqiu, Henan 476000, China
A New Algorithm For Fruit Feature Extraction Of Apple, Chen Qianhui, Wu Degang
Food and Machinery
At present, the main algorithm used in feature extraction of apple is the traditional Hough algorithm. The algorithm has the disadvantages of complicated operation and poor real-time performance. In view of this situation, a new algorithm of apple fruit feature extraction is proposed in this paper. A sliding Gaussian template and apple image are convoluted to extract apple circles in this algorithm. Experiments and simulation results show that this method can achieve high accuracy of apple fruit detection under single, adjacent and overlapping conditions. In the case of a single apple, the detec-tion accuracy of apple fruit can reach 96.6%. …
Research On Performance Of Meat-Barbecue Furnace Based On Fluent Software,
2018
Wuchang Shouyi University, Wuhan, Hubei 430064, China
Research On Performance Of Meat-Barbecue Furnace Based On Fluent Software, Lu Zhongming, Xu Shenglin
Food and Machinery
To solve the problems of daily barbecue furnaces in the barbecue process, such as severe environmental pollution, great heat loss and inconvenient cleaning and carrying, the author designs a kind of portable barbecue furnace taking outdoor flat gas tank as heat source and combining infrared flameless burner with rotary barbecue grill. This paper introduces the structure and operation principles of the barbecue furnace, and uses FLUENT software to conduct a simulated analysis of the temperature field in the barbecue furnace. The results showed that the barbecue furnace has the reasonable temperature distribution in the overall structure; uniform air flow; the …
Effect Of Poly (Ε-Caprolactone) Modified Atmosphere Packaging Film On Postharvest Quality Of Spinach,
2018
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
Effect Of Poly (Ε-Caprolactone) Modified Atmosphere Packaging Film On Postharvest Quality Of Spinach, Cheng Peifang, Dong Tungalag, Chun Yan, Hu Jian, Yun Xueyan
Food and Machinery
In order to investigate the fresh-keeping effect of PCL modified atmosphere packaging film on spinach. The effects of unpacked, LDPE film（control）and PCL film packaging treatments on postharvest quality of spinach during storage at 4 ℃ were studied. The results indicated that compared with the control group of unpacked both of the packaging films could improve the postharvest quality of the spinach, and PCL packaging treatment group could be better in the development of initial atmosphere suitable for the storage of spinach. Moreover, PCL film was better in delaying the increase of weight loss ratio and inhibiting the degradation of chlorophyll …
Improvement Design Of Fumigation Furnace Based On Cfd,
2018
Zhejiang Ribong Intelligent Equipment Co., Ltd, Jiaxing, Zhejiang 314006, China
Improvement Design Of Fumigation Furnace Based On Cfd, Zhang Lingling, Shen Shijia, Liu Hong
Food and Machinery
A method of improving the flow distribution within the heating chamber to enhance the fumigating effect through changing the fumigation oven structure based on the CFD technology were investigated in this study.. We established a two-dimensional and three-dimensional simulation model for the heating chamber, and the distribution of the fumigation vapor oven was compared by simulation. The results which showed that the optimized structure of the heating chamber could improve the distribution of the vapor flow field.
Study On Extraction Processof Total Flavonoids In Dandelion By Using The Compound Enzymes And Their Antioxidant Activities,
2018
Northeast Forestry University College of Forestry, Harbin, Heilongjiang 150040, China
Study On Extraction Processof Total Flavonoids In Dandelion By Using The Compound Enzymes And Their Antioxidant Activities, Zhang Zhi, Liu Yang, Yin Wenzhe, Hua Hongling, Yu Henglin, Zhang Zhijun
Food and Machinery
The effects on the yield of total flavonoids were studied by reference enzyme dosage, pH value, ratio of material to liquid, ethanol concentration, enzymolysis temperature and time. A 4 factor with 3 horizontal response surface test optimization were conducted. The optimal extraction conditions of the total flavonoids of dandelion were as follows: 122 (g/mL), pH 4.5, 52% ethanol concentr-ation, the hydrolysis temperature was 51 ℃. Under these condi-tions, the yield of total flavonoids was 15.09 mg/g. The results of in vitro functional experiments showed that the total flavonoids extract of dandelion had strong antioxidant activity and scavenging ability against free …
Prediction Model Of Microbial Growth Based On Neural Network,
2018
College of Information Engineering, Shanghai Maritime University, Shanghai 201306, China
Prediction Model Of Microbial Growth Based On Neural Network, Hou Qi, Liu Jing, Guan Xiao
Food and Machinery
Most of the existing predictive models are empirical models which contain too many parameters without biological explanations. In this study, a non-empirical growth prediction model based on neural network was proposed. A BP neural network secondary growth model was established by using Listeria monocytogenes as an example, using the temperature, pH value and Aw value of the experimental environment. The growth rate and double time of microbes were fitted in different environments. Subsequently, combining with the initial concentration of microorganisms, the primary model of microorganism growth with time was predicted. Finally, the growth data of Listeria monocytogenes were tested, and …
Purification Technology Of Flavones From Vaccinium Bracteatum Thunb Leaves Using Macroporous Resin,
2018
School of Chemistry & Chemical Engineering, Suzhou University, Suzhou, Anhui 234000, China; Fine Chemical Product Development Research Institute, Suzhou University, Suzhou, Anhui 234000, China
Purification Technology Of Flavones From Vaccinium Bracteatum Thunb Leaves Using Macroporous Resin, Zhang Dejin, Chen Yiyong, Hu Yalin, Liu Xiang
Food and Machinery
In order to purify flavones from Vaccinium Bracteatum Thunb Leaves(VBTL) preliminarily, the static adsorption and desorption properties of four resins were compared. The purification technology of flavones from VBTL was investigated by dynamic adsorption and desorption experiments. The effect of sample concentration, loading sample volume, ethanol solution for desorption, flow rate of the eluent and volume of eluent on adsorption and desorption rate were studied. In addition, the purification effect was evaluated by removal rate of proteins and polysaccharides and HPLC. The results showed that NKA-II resin had a relatively high rate of adsorption and desorption as well as a …
Study On Microwave-Assisted Extraction Process For Polysaccharide From The Branches And Leaves In Chrysanthemum Indicum And Its Anti-Oxidant Activity,
2018
Shaanxi Key Laboratory for Catalysis, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China
Study On Microwave-Assisted Extraction Process For Polysaccharide From The Branches And Leaves In Chrysanthemum Indicum And Its Anti-Oxidant Activity, Liu Cunfang, Wu Rui, Zhao Hua, Tian Guanghui
Food and Machinery
The polysaccharide obtained from the branches and leaves of Chrysanthemum indicum was extracted by microwave assisted extraction after its powders decolorized and degreased, and then the polysaccharide extraction content was determined by phenol-sulfuric acid method. The extraction process of the polysaccharide was studied by single factor experiment which controlled liquid-solid ratio, extraction temperature, extraction time, and microwave power, and the orthogonal experiment was tested and based on single factor experiment, then determined the best extraction process. Those free radical cleared effects of its polysaccharide were tested by Fenton reaction and DPPH reaction. The results showed that the polysaccharide extraction content …
