The Effects On Phesicalchemical Properties And Surface Temperature Change Of Cut Tobacco During Convection Drying,
2017
Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
The Effects On Phesicalchemical Properties And Surface Temperature Change Of Cut Tobacco During Convection Drying, Duan Kun, Zhao Yongzhen, Lu Changtong, Chen Liangyuan, Wu Wentao, Zhao Zhiwei, Wang Hongwei, Zheng Fengyang, Li Longfei, Zhu Wenkui
Food and Machinery
Moisture content and temperature variation of cut tobacco during convective drying were detected with the different hot air temperature from 70 ℃ to 120 ℃. The heat and mass transfer model for the variation of cut tobacco surface temperature with moisture content was established, and the characteristic temperature was proposed to characterize the heating degree of cut tobacco in the drying process. Then the correlation between the physicochemical properties of cut tobacco and the characteristic temperature was analyzed after the end of drying (12.5% moisture content of wet base). The results were present as follows: ① Heat and mass transfer …
Designing Model For Cigarette Weight Based On Filling Power Of Cut Tobacco,
2017
Qujing Cigarette Factory, HongyunHonghe Tobacco ﹝Group﹞ Co., Ltd., Qujing, Yunnan 655001, China
Designing Model For Cigarette Weight Based On Filling Power Of Cut Tobacco, Xiang Hu, He Xiaoqiang, Liu Geyi, Li Shaochen, Yang Tao, Wang Long, Guo Ge
Food and Machinery
To design a suitable cigarettes weight, on the basis of filling power of cut tobacco, build designing model for cigarette unit weight considertng the specification of cigarette, cigarette paper, tipping paper, ecreteur and the weight of filter rod. The examples indicated that the hardness of the cigarette whose weight designed by the modelis suitable.By evaluation, the sensory quality of the cigarette meets the design requirements, and nothing quality defects such as loose-end and fall of burning cone appeared during the process of evaluating. The unit cigarette weight designed by the model could not only guarantee the physical index and sensory …
Study On Grooved Filter’S Selective Retention To Flavor In Mainstream Smoke,
2017
Technology Center of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China
Study On Grooved Filter’S Selective Retention To Flavor In Mainstream Smoke, Lu Ping, Gu Liang, Wang Jianmin, Li Mingzhe, Li Guodong, Gao Mingqi, Ji Peng, Hu Shaodong
Food and Machinery
Normal acetate fiber filter, inside grooved filter and outside grooved filter were chosen as objects in the research. Cigarettes were smoked by smoking machine and a method of SDE-GC/MS was used to analyze flavor composition of extraction liquid. Quantitative and relative analysis was made via data analysis method. The results showed that the number of common and minor error flavor in filter and Cambridge filter was 96. To all kinds of flavors, the retention efficiency of grooved filter was higher than normal acetate fiber filter. Retention of flavor compounds in mainstream smoke showed strong selectivity. The selectivity was mainly positive, …
Progress On Terpenoid Volatiles In Citrus Fruits,
2017
College of Food Science, Southwest University, Chongqing 400715, China; National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China
Progress On Terpenoid Volatiles In Citrus Fruits, Feng Guirong, Xie Jiao, Deng Lili, Zeng Kaifang, Yao Shixiang
Food and Machinery
Terpenoid is the major type of citrus fruit volatiles. The paper reviewed the progress of researches on terpenoid volatiles in citrus fruits including the profiles and biosynthetic pathway of terpenoid volatiles, the effect of preharvest and postharvest factors on the terpenoid volatiles of citrus fruits. In this paper, the future research topic of the relevant area was also proposed, which would be beneficial for the research community.
Research Progress In The Studies Of Oligosaccharides Metal Complex,
2017
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Research Progress In The Studies Of Oligosaccharides Metal Complex, He Hong, Chang Manqian, Song Hongbo
Food and Machinery
The research about oligosaccharide-metal chelate, which has the biological activities of oligosaccharides and metal ions, had been becoming a hot topic. In this study, the recent achievements of preparation technology, product properties and functional applications of oligosaccharide-metal chelate were reviewed, and the development direction was also prospected.
Advances On Bioactivity And Separating Methods Of Pitaya Fruit Pigment,
2017
College of Food Sience and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Food Science and Biotechnology of Hunan Provincial Key Labtory, Changsha, Hunan 410128, China
Advances On Bioactivity And Separating Methods Of Pitaya Fruit Pigment, Duan Xiaoyan, Tian Yan, Deng Fangming
Food and Machinery
This paper describes the main components and basic physical properties of the pigment of pitaya fruit， summarizes the extraction technology and purification technology at home and abroad. Gives a comprehensive introduction to the bioactivity of the pitaya fruit and analyzes the problems exist in the research of the pigment as well as the application of the pitaya fruit pigment in daily life.
Deep Sequencing Reveals Fungal Community Evolution In The Production Of Daqu Fermented Different Seasons,
2017
The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan 644000, China
Deep Sequencing Reveals Fungal Community Evolution In The Production Of Daqu Fermented Different Seasons, Zhu Wenyou, Nie Yao, Xu Yan
Food and Machinery
In this paper, it was studied that the changes of fungal community in the production of Daqu between the summer and autumn by using high-throughput sequencing technology and multivariate statistical methods. It was showed that the main fungi in the production of Daqu in summer were 14 genera as well as that were 17 genera in autumn. The main fungi in the production of Daqu in summer were all existed in Daqu produced in autumn. Pichia, Saccharomycopsis and Wickerhamomyces were the main fungi in the beginning of Daqu production in the two seasons of summer and autumn, and Pichia was …
The Effects Of Convey Roller’S Material And Roughness On The Automatic Orientation Of Eggs,
2017
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
The Effects Of Convey Roller’S Material And Roughness On The Automatic Orientation Of Eggs, Jiang Song, Wang Jing, Jia Danfeng
Food and Machinery
To determine the optimum working parameters of the egg orientation, the influence of convey roller’s material and roughness on egg’s directional movement was studied. The results showed that the horizontal deflection angle of the egg was the largest on the aluminum alloy roller and the smallest on the nylon roller. Convey rollers of different materials had no significant influence on the axial displacement and the guiding distance of guide rod. The surface roughness of carbon steel roller, aluminum alloy roller and organic glass roller had few effects on the rolling distance, the effect of nylon roller on that was relatively …
Research On Innovative Design Of Milk Packing Robot Based On Kansei Engineering,
2017
Academy of Art and Design, Anhui University of Technology, Ma’anshan, Anhui 243032, China; School of Art, Design and Media, East China University of Science and Technology, Shanghai 200237, China
Research On Innovative Design Of Milk Packing Robot Based On Kansei Engineering, Xiao Wangqun, Chen Long, Zhang Liangan
Food and Machinery
Aiming at the manufacturer's needs of appearance, man-machine and color of the existing milk packing robot, the application of kansei engineering theory were promoted to collect and analyze the related vocabulary of milk packing robot. By means of visual simulation scoring method (VAS) and KJ method, qualitative and quantitative studies were carried out, and the perceptual demands of users for milk packing robots are obtained. Moreover, the cognitive errors between designers and users could be reduced, and the theoretical research results were applied in product design. Therefore, this would provide reference for milk packing robot innovative design.
Effects Of Antibacterial Pad Containing Silver On The Chilled Meat Preservation,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Antibacterial Pad Containing Silver On The Chilled Meat Preservation, Zhang Chunsen, Xu Dan, Zhou Min
Food and Machinery
The pads containning different weight content of MMT-Ag (3%, 5%, 8%, and 10%) were put on the bottom of the tray with the corn bracts on the top as the separate layer, on which the ground fresh meat was placed. After wrapping by PE films, the ground meat was stored at 4 ℃. The total viable counts, TVB-N, TBARS, pH value, moisture content, cooking loss, and sensory evaluation scores of the meat were measured everyday, in order to investigate the effects of MMT-Ag content in the pad and application of separate layer on the preservation of chilled meat. The results …
Research Progress Of Ohmic Heating For Food,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; National Food Science and Engineering Experime
Research Progress Of Ohmic Heating For Food, Wang Xiaoyan, Pan Xiaoyang, Cheng Yudong, Jin Yinzhe
Food and Machinery
As an internal heating technology, ohmic heating is a method using the inherent electrical resistance of food materials to generate heat. Compared with other heating methods, ohmic heating is faster and more uniform in heating. In this review, the main components of ohmic heating equipment and its effects on electrical conductivity of food were discussed. The mathematical simulation of the temperature distribution of food during ohmic heating was also summarized. Moreover, the applications of ohmic heating for food including blanching, evaporation, dehydration, fermentation, extraction, thawing, and sterilization were classified. In addition, the research prospect of ohmic heating for food was …
Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test,
2017
Louisiana State University and Agricultural and Mechanical College
Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test, Kennet Mariano Carabante Ordonez
LSU Doctoral Dissertations
Ranking tests are important preference and attribute difference tools for sensory evaluation. Replicated testing is used widely to reduce the number of panelists required in other sensory methods such as discrimination. The information regarding replications sensory ranking is limited. This research evaluated important statistical and technical aspects for the development of the foundation for duplicated sensory ranking tests. Three studies were accomplished: 1) A study of nonparametric analyses on real preference ranked data; 2) a sensitivity study of two samples serving protocols for duplicated visual ranking, and 3) protocols comparison in taste. In study 1, 125 panelists ranked in duplicates …
Dailey, Jan (Fa 1103),
2017
Western Kentucky University
Dailey, Jan (Fa 1103), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1103. Paper titled “Food Storage for Winter Consumption” in which Jan Dailey offers an in-depth exploration into the realm of traditional food preservation and storage practices, such as drying, peeling, dipping, husking, and “hilling up,” that have persisted in spite of modern mechanized methods. Paper is based on information gathered by Dailey from farmers and homemakers across McCracken and Metcalfe County.
Study On Antioxidation Stability Of Collagen Peptides Prepared From Swimming Bladders,
2017
Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Ministry of Education, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Study On Antioxidation Stability Of Collagen Peptides Prepared From Swimming Bladders, Zheng Tingting, Tu Zongcai, Tang Pingping, Zhang Lu, Sha Xiaomei, Wang Hui
Food and Machinery
The change of scavenging activity on DPPH radical, hydroxyl free radical, and reducing power capacity was selected as the index to investigate the effects of pH, temperature, sucrose, preservatives, metal ions and gastrointestinal digestion in vitro on the antioxidant stability of collagen peptides from swimming bladders. The results showed that collagen peptides from swimming bladders kept high activity in acidity environment but lose it in alkaline condition; however, the strong heat-resistance was found; sucrose, NaCl and preservatives (sodium Benzoate and Sodium sorbate) had little effects on its antioxidation stability, but high levels of salt made it lost antioxidation stability partially. …
The Effects Of Different Processing Methods On Expected Glycemic Index Of Cereals And Legumes,
2017
Jiangnan University, Wuxi, Jiangsu 214122, China
The Effects Of Different Processing Methods On Expected Glycemic Index Of Cereals And Legumes, Cui Yanan, Zhang Hui, Wang Li, Qian Haifeng, Qi Xiguang
Food and Machinery
The effects of different processing methods (steaming, extruding and roller-drying) on eGI of adlay, oat, rye, colored kidney bean and chickpea were investigated. The results showed that the eGI of steamed samples were in the following order: rye＞adlay＞oat＞ colored kidney bean＞chickpea. The eGI of extruded samples were in the following order: adlay＞rye＞oat＞colored kidney bean＞chickpea. The eGI of roller-dried samples were in the following order:adlay＞rye＞oat＞colored kidney bean＞chickpea. By different processing methods, the eGI of oat, colored kidney bean and chickpea were lower among five samples. The eGI of the same kind of cereal or legume after streaming, extruding and roller-drying were …
A New And Simple Method For Calculating The Inclusion Ratio Of Cyclodextrin Supramolecules,
2017
School of Chemical and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
A New And Simple Method For Calculating The Inclusion Ratio Of Cyclodextrin Supramolecules, Zhang Weifeng, Luo Xin, Wang Jianhui, Wang Min, Liu Long, Wang Chengfeng, Ning Jingheng
Food and Machinery
Based on UV absorbance, a new and simple subtraction method was proposed for the calculation of the inclusion ratio, and it was proved to be equal in number to the classical molar ratio or phase solubility method. Using any kind of these three methods, the results always showed that the inclusion ratio of this complex was 11, which indicated that this kind of supramolecular complex was formed through an inclusion interaction between 1 host molecule (β-cyclodextrin) and 1 guest molecule (sorbic acid). Sincethe subtraction methodadopted a repetitive measurement and took the averaged, its result was more accurate than the molar …
Effects Of Exogenous Oxidation Stress On Glutathione Synthesis In Saccharomyces Cerevisiae Mutant Y518,
2017
College of Biological and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
Effects Of Exogenous Oxidation Stress On Glutathione Synthesis In Saccharomyces Cerevisiae Mutant Y518, Zheng Lixue, Qi Bin, Sun Jiang, Wang Limei
Food and Machinery
Effects of exogenous oxidative stress on glutathione production by Saccharomyces cerevisiae mutant Y518 were researched by addition of exogenous hydrogen peroxide. The results showed that the addition of hydrogen peroxide inhibited the growth of Y518 cells, but promoted the synthesis of glutathione of Y518. The best addition time and amount of hydrogen peroxide were respectively 24 h and 0.6 mmol/L. The content of gluconate reached (13.69±0.28) mg/g, increased by about 14% compared to that without hydrogen peroxide. Exogenous oxidation stress on Y518 was produced by adding 0.6 mmol/L hydrogen peroxide at 24 h, which activated the transcription regulation factor YAP1 …
Degradation Kinetics And Transformation Mechanism Research Of Hydroxy-Α-Sanshool From Zanthoxylum Bungeanum Exposed To Uv Radiation,
2017
College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan 610065, China
Degradation Kinetics And Transformation Mechanism Research Of Hydroxy-Α-Sanshool From Zanthoxylum Bungeanum Exposed To Uv Radiation, Yan Yali, Liu Fuquan, Zhao Zhifeng, Gu Xuequan, Xing Yong
Food and Machinery
To study the variation trend of hydroxy-α-sanshool from Zanthoxylum bungeanum exposed to UV radiation and its transformation direction, the hydroxy-α-sanshool, a typical alkylamides of Zanthoxylum bungeanum, was extracted, separated and purified from Zanthoxylum oil and exposed to UV radiation. The alkylamides content was detected by using HPLC after different hours of radiation. The results indicated that hydroxy-α-sanshool under UV radiation decreased rapidly by 95.9% in 8 hours. Furthermore, the concentration and time obeyed the first order reaction rate equation C=490.68e-0.346 9t, meanwhile it transformed into hydroxy-ε-sanshool, which was 8.56 times of its initial content after 3 hours. Moreover, …
Probiotic Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments,
2017
College of Chemistry and Biology Science, Changsha University of Science & Technology, Changsha, Hunan 410015,China
Probiotic Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Liu Yang, Li Xiaowen, Zhu Hong, Xie Tao, Yi Cuiping
Food and Machinery
Some potato resistant starches (AH-HMT RS3) were made by using acid hydrolysis combined with heat-moisture treatment (AH-HMT), and the effects of different types and concentration of organic acids and the starch slurry concentration on the formation of slowly digestive starch (SDS) and resistant starch (RS) in potato RS3 were investigated. The results demonstrated that the starch slurry concentrations had no effect on the formation of SDS and RS when the potato starches were modified by no acid combined with heat-moisture treatment (HMT). Compared with no acid-HMT, the RS contents in potato AH-HMT RS3 made by AH-HMT increased 21.89%～45.09%, non-influenced by …
Effects Of Γ-Polyglutamic Acid On Functional Properties Of Chicken Myofibrillar Protein,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Γ-Polyglutamic Acid On Functional Properties Of Chicken Myofibrillar Protein, Bai Dengrong, Dong Wei, Qi Xinyu, Shang Yongbiao
Food and Machinery
Different concentration of γ-polyglutamic acid were added to chicken myofibrillar protein, and the effects of γ-polyglutamic acid on the function of chicken myofibrillar protein were studied. The study found that with the increase of the concentration of γ-polyglutamic acid, surface hydrophobicity of myofibrillar protein first decreases and then increases, and reached the minimum when the concentration of γ-polyglutamic acid was 0.6‰; the solubility, emulsification, the gelatin of hardness, springiness and water holding capacity were first increases and then decreases, and respectively reached the maximum when the concentration of γ-polyglutamic acid was 0.6‰, but γ-polyglutamic acid on gelatin whiteness had little …
