Young, Larry (Fa 1058),
2017
Western Kentucky University
Young, Larry (Fa 1058), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1058. Paper titled “Hog Killing and Cutting Process” in which Larry Young discusses the process of slaughtering and butchering hogs on farms in Green County and Taylor County in Kentucky. He interviewed three men, one of whom was his father, about the process they used for processing pork on their farms and how they learned their techniques. The collection contains photos of the informants.
Effect Of Ferulic Acid And Caffeic Acid On Acrylamide Formation And Elimination,
2017
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
Effect Of Ferulic Acid And Caffeic Acid On Acrylamide Formation And Elimination, Wu Haojie, Yu Miao, Huang Caihuan, Ou Shiyi
Food and Machinery
In this study, caffeic and ferulic acids were used to test the effect on acrylamide formation and elimination in model reaction systems. In asparagine/glucose reaction system, addition of caffeic and ferulic acid at the concentration of 25 mmol/L and 250 mmol/L inhibited acrylamide formation. However, they increased acrylamide formation below 2.5 mmol/L. It was found that both of phenolic acids increased acrylamide elimination when ferulic acid or caffeic acid were heated with acrylamide, but the effect is not obvious, so effect of caffeic acid and ferulic acid influenced on acrylamide content in Maillard reaction system mainly influence on acrylamide formation …
Breeding Of Low-Permeability Sensitive Mutant From Saccharomyces Cerevisiae,
2017
School of Chemical & Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
Breeding Of Low-Permeability Sensitive Mutant From Saccharomyces Cerevisiae, Ye Jing, Yue Xijie, Jiang Xuewei, Luo Xiaoming, Chen Daiwen, Wu Jian, Li Chiling
Food and Machinery
In order to improve the efficient secretion of intracellular product in Saccharomyces cerevisiae, wild diploid Y1 (2n) were mutagenized with UV treatment as original strain. To further identify, the degree of autolysis of each mutant strain was contrasted in low permeability condition by the test of its content of FDP, extra-cellular nucleic acids and proteins. The results showed: Hs5*（n）showed the highest degree of conditional autolysis in low permeability condition, the concentration of FDP in extracellular environment was 25.81 μg/mL. At the sixth hour in low permeability, its penetration rate of nucleic acid and protein in extracellular environment …
Discrimination Of Anhua Dark Tea By Gas Chromatography-Time Of Flight Mass Spectrometry Combined With Chemometrics,
2017
Hunan Entry-Exit Inspection and Quarantine Bureau, Changsha, Hunan 410004, China; Hunan Academy of Science and Technology for Inspection and Quarantine, Changsha, Hunan 410004, China
Discrimination Of Anhua Dark Tea By Gas Chromatography-Time Of Flight Mass Spectrometry Combined With Chemometrics, Yan Hongfei, Peng Zhengguang, Li Rongjuan, Chen Lian, Wangmei Ling, Fu Shanliang, Dai Hua, Zhang Fan
Food and Machinery
The volatile components in Anhua and other dark teas were analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-time of flight mass spectrometry (GC-TOF MS). About 41 volatile compounds were analyzed qualitatively and quantitatively. A classification model and predict the authenticity obtained from variance analysis, principal component analysis (PCA) and partial least squares discriminate analysis (PLSDA). In addition, the 26 compounds significant impacting on the classification were screened out from Anhua dark tea. The straight forward classification trend of Anhua dark tea and other samples was visualized through projection score plots obtained by PCA. Effective classification and identification …
Study On The Main Vibration Frequency Of The High Speed Double Side Labeling Machine Servo System For Automatic Jelly Food Production,
2017
School of Mechanical and Vehicular Engineering, Zhongzhou University, Zhengzhou, Henan 450044, China
Study On The Main Vibration Frequency Of The High Speed Double Side Labeling Machine Servo System For Automatic Jelly Food Production, Wang Zhencheng, Zheng Lu, Feng Xianmin, Zhao Yongjie
Food and Machinery
The dynamic model of the servo system of the high speed and double side labeling machine for the whole automatic jelly food production was established. The equivalent moment of inertia and the equivalent stiffness of the servo system were obtained. The transfer function and the main vibration frequency of the servo system were obtained by means of the dynamic equation of the servo system. Through the root locus diagram and system vibration stability curve, the measures and methods were gotten to avoid or reduce the vibration principle to improve transmission system stiffness and cut work mechanism inertia and inertial components, …
Optimization Of High Speed Variable Pitchtiming Screw Based On Artificial Bee Colony Algorithm,
2017
School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Optimization Of High Speed Variable Pitchtiming Screw Based On Artificial Bee Colony Algorithm, Li Quanlai
Food and Machinery
High speed variable pitch timing screw is an important foundation component of feeding system in packaging machinery. It is the throat of the whole equipment. In this paper, the artificial bee colony algorithm is employed to optimize the structure parameters of the screw, providing a basis for the design of maximum number of circles. The high speed variable pitch timing screw optimization model takes the minimum total length of the variable pitch screw helix as the optimization goal, with maximum number of helix circles as design variables, the plugging effect on the packaging container is kept, as well as the …
Development And Application Of Energy-Saving Multiple-Silk Air Separation System,
2017
Xuchang Cigarette Factory, China Tobacco Henan Industrial Co., Ltd., Xuchang, Henan 461000, China
Development And Application Of Energy-Saving Multiple-Silk Air Separation System, Zhu Guocheng, Wei Jiaxin, Guo Hongmin, Li Shufang, Cao Lihong, Fan Lei, Song Weimin
Food and Machinery
In order to solve the existing problems of air separation equipment of high energy consumption, loss of moisture and temperature, circulating air was used to reduce energy consumption, moisture and temperature dissipation, and the energy-saving multiple-silk air separation system was developed. The system was composed of material uniform and dilution, first and second cycle the air separation systems, dust extraction pipe and other devices. Through uniform thinning of the material, both the side and vertical air entered and floated to improve wind effect, by the first and second cycle air separation systems. 90% of the circulated air were utilized to …
Preparation And Analysis Of Nisin-Loaded Chitosan-Starch Coated Paper,
2017
Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation And Analysis Of Nisin-Loaded Chitosan-Starch Coated Paper, Liu Danqing, Lu Lixin, Fang Jiachang
Food and Machinery
Objective To prepare a new kind of grease resistant -antibacterial paper using natural biological material as grease resistant and antibacterial agents, and to test its grease resistance and antibacterial properties. Methods Grease resistant-antibacterial paper was prepared by coating grease resistant antibacterial agent on paper. The grease resistance grade was tested by surface repellency test. The inhibition rate of coated paper on Escherichia coli and Staphylococcus aureus was calculated by colony method. Results When the ratio of 1 g/100 mL chitosan to 10 g/100 mL starch was 12, the grease resistance grade of coated paper reached 8, the cost was about …
Beauty Of Simplicity: The Innovation Andapplication Of Traditional Culture Elements In Packaging Design,
2017
School of Art, Hunan Normal University, Changsha, Hunan 410012, China
Beauty Of Simplicity: The Innovation Andapplication Of Traditional Culture Elements In Packaging Design, Wu Yuqing
Food and Machinery
With the revival of traditional culture, the "beauty of simplicity" of traditional culture elements has become a trend of packaging design. This paper expounds the aesthetic significance of "beauty of simplicity", points out that "beauty of simplicity" is not simple and crude, but a beauty that comply with natural, showing the essence of things and its culture connotation in the form of natural beauty and implicit beauty; discusses how to discriminate，screen and extract traditional culture elements, puts forward the way that the innovation and application of traditional culture elements in the process of packaging design.
Case Interpretation Of Humanized Packaging Design For Foods,
2017
Henan University of Science and Technology, Luoyang, Henan 471023, China)
Case Interpretation Of Humanized Packaging Design For Foods, Wang Xiaofang
Food and Machinery
It interprets the connotation and application of humanized design in food packaging. Based on profound analysis of 2015-2016′s World Star Packaging Awards works of foods, with environmental friendly and innovative services for the foundation, the deep research was done to application of humanized design concept. Humanized packaging design was the human-centered design, considering the human factors in the traditional design and affected by the emotion and culture of the consumers. Moreover, it satisfied all requirements of packaging design such as practical functions, artistic creativity, and green environmental protection. Humanization is an always important design consideration nowadays, even in the future.
Establishment And Evaluation Of Shelf Life Model On Fresh Cut Hang Cabbage Processed By Ozone Water,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai 201306, China
Establishment And Evaluation Of Shelf Life Model On Fresh Cut Hang Cabbage Processed By Ozone Water, Lei Hao, Xie Jing, Qiao Yongxiang
Food and Machinery
Fresh cut hang cabbage was cleaned by 1.8 mg/L ozone water for 5 min, and then stored under 0, 5, 10, 15 and 20 ℃ in thermostats, respectively. The total number of colonies, vitamin C and chlorophyll content index were measured, and combined with the Arrhenius equation to establish first order dynamic prediction model. The values of activation energy (EA) of shelf life model were 49.08, 54.87 and 38.8 kJ/mol respectively, referring to former factors A0 were 4.93×107, 1×109, 1.22×106. The indexes of 10 ℃ were used to validate the model …
Effects Of Different Barrier Packaging Materials On Preservation Of Lettuce,
2017
Department of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China; Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing 102206, China
Effects Of Different Barrier Packaging Materials On Preservation Of Lettuce, Ma Yonghang, Liu Jianxin, Chen Xiangning, Yang Xiaofei
Food and Machinery
In order to investigate the effect of different barrier packaging materials on the preservation of harvested lettuce. Lettuces were encased in modified atmosphere packaging (MAP) with LDPE, PE, HDPE and EVOH/PE films and stored at 4℃, while the ones without packaging were used for comparison under the same conditions. During storage, the gas composition in packaging, sensory quality, weight loss, chlorophyll content and relative conductivity of lettuces were measured regularly. On the sixth day, lettuces in the control group lost the commodity value due to serious water loss. In the EVOH/PE group, O2 was running out and the CO …
Quality Evaluation Of Fresh-Cutting Broccoli Under Different Essential Oil Treatments Based On Principal Component Analysis,
2017
Institute of Food, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Quality Evaluation Of Fresh-Cutting Broccoli Under Different Essential Oil Treatments Based On Principal Component Analysis, Huang Wenbu, Ma Wandi, Wen Hao, He Jingliu, Qin Wen
Food and Machinery
11 traits of the effect of cinnamon, oregano, fennel oil on quality of fresh-cutting broccoli were analyzed by principal component analysis (PCA) method in this study. An assessment model was established to screen the best essential oil treatment. 3 principal components were screened out through principal component analysis which accounted for 86.462% of the total variance. Frist principal component reflect the information of the total number of colonies, respiration intensity, weight loss rate, VC content, chlorophyll content, aroma score and browning degree score. The second one used to obtain he information of the total flavonoids, PPO and POD. The third …
Screening Of Wax On Commercialization Process Of Mandarin Fruit,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Screening Of Wax On Commercialization Process Of Mandarin Fruit, Ma Jiahong, Zeng Kaifang, Deng Lili
Food and Machinery
Mandarin fruits (Citrus reticulata Blanco) were treated with wax A, wax B, wax C and wax D respectively. In order to screen the best wax for the commercialization process of mandarin orange, the effects of different wax treatment on the storage quality of postharvest mandarin orange were measured. The results showed that wax C and wax A effectively reduced the weight loss of fruits, but the disease incidence was severely. Wax D effectively inhibited the yellowing of mandarin fruits, while the browning of the stem end and the disease incidence were severely. Wax B effectively inhibited the yellowing of mandarin …
Drying Characteristics And Mathematical Model On Hot-Air Drying Of Chinese Radish Slices,
2017
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China; Institute of Biotechnology, Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China
Drying Characteristics And Mathematical Model On Hot-Air Drying Of Chinese Radish Slices, Huang Shan, Wang Xiujun, Shen Changxuan
Food and Machinery
With fresh radish as raw materials, the hot-air drying characteristics of fresh radish under different conditions of hot-air temperature, air velocity and slice thickness were investigated in this study. Then the fitting of experimental data and the applicability of 7 different mathematical models for the process of hot-air drying radish was compared. The results showed that the hot-air drying process of radish mainly occured in falling-rate drying period and the constant-rate period is not obvious. Hot-air temperature and slice thickness have a greater effect on drying-rate, relatively, while the effects of air velocity is less. The higher the temperature, the …
Effects Of Fillers On Structure And Sensory Quality Of Reconstituted Tobacco Sheet,
2017
Technology Center of China Tobacco Zhejiang Industrial Co., Ltd., Hangzhou, Zhejiang 310024, China
Effects Of Fillers On Structure And Sensory Quality Of Reconstituted Tobacco Sheet, Lu Xinbo, Dai Lu, Shi Chunyun, Huang Hua, Yang Jun, Wu Zhihong, Xiao Wei, Tao Feng, Zhou Guojun
Food and Machinery
In this paper, the application and optimum adding dosage of calcium carbonate, diatomite and titanium dioxide with different crystal form and particle size distribution on reconstituted tobacco sheet were investigated, and the effects of adding dosage on the physical properties of the reconstituted tobacco were discussed. The difference of filler retention on reconstituted tobacco was compared by the SEM and TG. The results showed that: the retention of diatomite and titanium dioxide was obviously higher than calcium carbonate, and the bulk and thickness were improved with diatomite and titanium dioxide; the tensile strength was highest at adding dosage of 10% …
Preparation And Properties Of Spray Dried Sea-Buckthorn Seed Oil Microcapsules,
2017
Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China; Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Preparation And Properties Of Spray Dried Sea-Buckthorn Seed Oil Microcapsules, Liu Guangxian, Zhou Jinying, Zhu Shuilan, Xiong Huiwei, Feng Jianxiong
Food and Machinery
The sea-buckthorn seed oil microcapsules were prepared by spray drying technique with three kinds of recipes (CAS/MD, OSA/MD, WPI/GA/MD). The properties and microstructure of sea-buckthorn seed oil microcapsules were studied. Moreover, the content of fatty acid in sea-buckthorn seed oil before and after microencapsula-tion was determined by gas chromatography. The results showed that the microcapsules of the three formulations had low water content and high solubility. The encapsulation efficiency of sea-buckthorn seed oil microcapsule prepared with CAS/MD as wall material was highest. The sea-buckthorn seed oil microcapsules had small particle size, smooth surface, good thermal stability and uniform wall thickness. …
Application Progress Of X-Ray Fluorescence Spectroscopy In The Detection Of Heavy Metals In Soil,
2017
College of Computer and Information Technology, China Three Gorges University, Yichang, Hubei 443002, China; Department of Beijing Research Center for Agricultural Standards and Testing, Beijing Academy of Agriculture and Forestry Science, Beijing 100097,
Application Progress Of X-Ray Fluorescence Spectroscopy In The Detection Of Heavy Metals In Soil, Meng Lei, Han Ping, Wang Shifang, Ren Dong, Wang Jihua
Food and Machinery
This paper first describes the X-ray fluorescence analysis technology application. Secondly, the effects of different soil preparation conditions and detection conditions on the detection of X-ray fluorescence spectroscopy and the application of spectral analysis and model optimization are introduced. Finally, the development prospect of X-ray fluorescence spectrum detection technology is briefly discussed.
The Influence Of Purple Potato Starch On Bread Flour Rheology Properities And Gelatinization Characteristics,
2017
College of Food Science, Southwest University, Chongqing 400715, China
The Influence Of Purple Potato Starch On Bread Flour Rheology Properities And Gelatinization Characteristics, He Zhaowei, Liu Xiong, Zhao Tiantian, Shu Yuanfeng
Food and Machinery
This study aimed at the effects of purple sweet potato powder (PSP) with different amounts (namely null, 5%, 10%,15% and 20%) on the rheological properties and pasting properties of dough tested by farinograph, extensograph, and rapid viscosity analyzer. The results showed that addition of PSP significantly influenced the properties of a dough. With the increase of PSP, the rheological properties and gelatinization properties of the dough were improved, which means PSP could lessen the gluten thews and inhibit the gelatinization and expansion process of wheat dough. However, the PSP could rise the bibulous rates, and reduce retrogradation value, which could …
Effect Of High Pressure Homogenization And Colloid Mill Modification On The Physicochemical Properties Of Insoluble Dietary Fiber From Olive Pomace,
2017
Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing, Jiangsu 210042, China; National Engineering Lab. for Biomass Chemical Utilization, Nanjing, Jiangsu 210042, China; Key and Open Lab. of Forest Chemical Engineering, S
Effect Of High Pressure Homogenization And Colloid Mill Modification On The Physicochemical Properties Of Insoluble Dietary Fiber From Olive Pomace, Ding Shasha, Huang Lixin, Zhang Caihong, Xie Pujun, Deng Yejun, Wang Xiaojie
Food and Machinery
Olive pomace IDF were physical modified by high pressure homogenization (HPH) and colloid mill (CM) in this study. Moreover, the micromorphology, particle size distribution, functional groups, crystal structure and physico-chemical properties of IDF before and after the modification were analyzed. HPH group had looser morphology, more cavities and cracks, average particle size of 66.97 μm. CM group had looser morphology, more fracture, average particle size of 79.52 μm. HPH and CM modification didn’t affect IDF’s functional groups, crystal structure or crystallinity. HPH and CM groups similarly appeared characteristics absorption peaks of sugars similarly, both had celluloseⅠcrystal structure. Compared with unmodified …
