Prediction Model For The Shelf-Life Of Ponkan Fruit Wine Based On Sensory And Physic-Chemical Indexes,
2017
Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China
Prediction Model For The Shelf-Life Of Ponkan Fruit Wine Based On Sensory And Physic-Chemical Indexes, Li Chong, Ma Chengjin, Yu Ji, Zou Haiying, Peng Zhenzhen
Food and Machinery
According to the analysis of sensory, physic-chemical characteristics(VFA) and microbiological characteristics (total bacterial) for Ponkan fruit wine, using Weibull Hazard Analysis(WHA)，chemical reaction kinetic model and Arrhenius equation, the shelf-life prediction models were established under two different kinds of indexes, respectively. The results showed that the shelf-life end point under different storage temperature of 25,30,35 and 40 ℃ by the prediction model of sensory evaluation were 620, 436, 310 and 222 d, respectively, and the relative error was in the range of -5.48% to 5.52%. The predicted end points of the shelf-life under the evaluation index of volatile acid were 633, …
Effects Of Trehalose On Quality Of Grass Carp Surimi During Frozen Storage,
2017
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Effects Of Trehalose On Quality Of Grass Carp Surimi During Frozen Storage, Su Zhao, Hu Qiang, Li Shuhong, Dan Jing, Li Meiliang, Lin Ling, Bai Zhizi, Yang Juan, Ke Qinqin
Food and Machinery
This paper conducts a study of the inhibitory effect of trehalose on the protein denaturation of grass carp frozen surimi. At first, salt-soluble protein, total sulfhydryl, Ca2+-ATPase activity and carbonyl group were monitored during the frozen-storage period (12 weeks). When the addition of trehalose was 6%, the inhibitory effect on protein denaturation was the best. Then, the determination of structure characteristics of the group with the addition amount (6%) was conducted after surimi was frozen for six months. Results: the gel strength of the group with best addition amount reached 3 026 g·mm, much higher than the control …
Study On Correlation Between Contents Of Active Substances And Antioxidant Activity In Different Varieties Of Aronia Melanocarpa,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Study On Correlation Between Contents Of Active Substances And Antioxidant Activity In Different Varieties Of Aronia Melanocarpa, Liao Xia, Li Weizhou, Zheng Shaojie, Shi Fang, Ming Jian
Food and Machinery
This study aimed to investigate the correlation between the content of active substances and antioxidant activity in three kinds of Aronia Melanocarpa. The total phenolic content was determined by Folin-Ciocalteu method, the anthocyanins content was determined by pH-different method, and the flavonoids was determined by Al(NO3)3-NaNO2 system method. Then, determining the DPPH＋· scavenging capacity, ABTS＋· scavenging capacity and reducing power of active substances. It was shown that the phenolic content ranged from 11.916 to 14.550 mg GAE/g·FW, which have the best antioxidant properties, the DPPH＋· scavenging capacity and ABTS …
Extraction Of Polysaccharide From Germinated Brown Rice By Aqueous Two-Phase System And Research Of Its Antioxidant Activity,
2017
Heilongjiang Academy of Agricultural Sciences Postdoctoral Programme, Harbin, Heilongjiang 150086, China; Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Extraction Of Polysaccharide From Germinated Brown Rice By Aqueous Two-Phase System And Research Of Its Antioxidant Activity, Liu Xiaofei, Wang Xin, Meng Qinghong, Zhang Yu, Gong Lili, Ma Yongqiang, Lu Shuwen
Food and Machinery
The polysaccharide was extracted by the ultrasonic-assisted aqueous two-phase technology from germinated brown rice. The phase separation ability of different in PEG/(NH4)2SO4 system was studied according to the polysaccharide yield. The yield of polysaccharide substance of germinated brown rice was determined by orthogonal experiment. The optimum process conditions were determined. Results were showed as follows: the mass fraction of PEG6000 was 15.7%, the mass fraction of ammonium sulfate was 14.8% and extraction time was 40 min. The yield of polysaccharide substance from germinated brown rice was 81.07% in the optimum conditions. Morever, the anti-oxidation of …
Optimization Of Supercritical Co2 Extraction For Passion Fruit Seed Oil By Response Surface Methodology And Investigation Of Antioxidant Activities Of Extracted Oil In Vitro,
2017
College of Chemistry and Chemical Engineering, Zhaoqing University, Zhaoqing, Guangdong 526061, China
Optimization Of Supercritical Co2 Extraction For Passion Fruit Seed Oil By Response Surface Methodology And Investigation Of Antioxidant Activities Of Extracted Oil In Vitro, Ma Jinkui, Li Ke, Wei Bingdun, Yao Ziting, Huang Xiaochen
Food and Machinery
The Box-Behnken design and response surface methodology (RSM) were employed to optimize the process parameters of supercritical carbon dioxide extraction of the passion fruit seed oil and the antioxidant activities of the extracts was also investigated in this study. Results obtained from the RSM showed that the optimum extraction process parameters within the experimental ranges would be the extraction temperature of 53.1 ℃, pressure of 33.9 MPa, and extraction time of 3.6 h. Under these conditions, the oil yield was 26.95%. The results of the antioxidant experimental also showed that the extracted oil have a potent reducing power and the …
Analysis Of Essential Oil Extracted By Subcritical Fluid Extraction From Honeyorange Peel And Preparation Of Microemulsion,
2017
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei 430023, China
Analysis Of Essential Oil Extracted By Subcritical Fluid Extraction From Honeyorange Peel And Preparation Of Microemulsion, Zhan Shaoying, He Jingren, Chang Lingping, Sui Lushan, Yang Ning, He Yi, Jin Weiping
Food and Machinery
The essential oils of Yichang honeyorange peel were extracted by subcritical fluid extraction, and the headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) method was applied to analysis the volatile components and fatty acids. O/W-type essential oil microemulsion was prepared by using SE-15 as emulsifier to determine the optimum amount of emulsifier, optimum ratio of oil-to-water and optimum homogenization condition of emulsifier for stable microemulsion. The results showed that the yield of essential oil was 1% by subcritical fluid extraction. And the volatile components in essential oil were mainly composed of hydrocarbons compounds and acid compounds, accounting for 58.68% …
Effects Of Extracts Of Ginseng Stems And Leaves On Type I Diabetic Mice Model,
2017
Key Laboratory of Natural Resource of Changbai Mountain and Functional Molecular, Ministry of Education, Yanji, Jilin 133002, China; College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
Effects Of Extracts Of Ginseng Stems And Leaves On Type I Diabetic Mice Model, Shi Dejun, Yan Huan, Cui Qingmei, Qi Xin, Huang Min, Cui Chengbi
Food and Machinery
In order to study the function effects of Panax ginseng stems and leaves extract on type I diabetic, 40 male CL grade Kunming mice were injected with STZ at 120 mg/kg body weight to induce type I diabetes mice model, and body weight and blood glucose were measured during the experiment. After 20 days’ test, blood serum was obtained by eye’s blood of mice and the total cholesterol(TC), triglyceride(TG), superoxide dismutase(SOD) and malondialdehyde(MDA) were all measured by kits. The results showed that the extract of ginseng stems and leaves at a certain dose can improve the antioxidant capacity of type …
Effects Of Different Heat Treatment Onqualities Of Indicarice Grains And Semidry-Milled Rice Flours,
2017
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Effects Of Different Heat Treatment Onqualities Of Indicarice Grains And Semidry-Milled Rice Flours, Ren Mengying, Zhou Sumei, Tong Litao, Yi Cuiping
Food and Machinery
To investigate the influences of different heat treatment on attributes of Indica rice grains and semidry-milled rice flours, rice grain was treated with differen the attreatment.The relationship between the apparent cracks of rice grain and its moisture content were analyzed. And then made the semidry-milled rice flour after heat treatment of rice grains, the changes of microbial decomination, damaged starch content and whiteness in rice flours were determined.The results showed that the water content when the surface fissures of rice grains became increased was less than 8%. The semidry-milled rice flours after three heat treatment methods(60 ℃ 90 min, 120 …
Technology Research On Intermittent Circulating For Paddy Drier Of Multi-Drying Layer In Batch,
2017
School of Electrical and Electronic Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
Technology Research On Intermittent Circulating For Paddy Drier Of Multi-Drying Layer In Batch, Liu Jue, Liu Qijue
Food and Machinery
The ratio of effective volume between tempering layer and drying layer of traditional paddy dryer in batch was usually 4～8, and some problems such as power consumption and damaged paddy caused by moving parts were increased during continuous operation. Therefore, paddy dryer of multi-drying layer in batch was designed, which the ratio of effective volume between tempering layer and multi-drying layer was less than 1, and the technique of intermittent circulating combined static drying and cycle drying was applied. Spot testing has showed that the technique can reduce the power consumption by 40%, and cut down the damage rate of …
Effect On Quality Of Rapeseed Treating By Hot Air-Microwave Drying,
2017
Chinese Academy of Agricultural Engineering, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture, Beijing 100121, China
Effect On Quality Of Rapeseed Treating By Hot Air-Microwave Drying, Liu Qing, Wu Meifang, Zhao Yuqiang, Wu Suxi, Yi Cuiping, Liu Ruixing, Shi Jianfang, Lou Zheng, Shao Guang
Food and Machinery
By studying the effects of hot air, microwave and hot air-microwave on drying curve, acid value, peroxide valueand fatty acids of rapeseed, the optimum hot air-microwave dry processes under good qualities was obtained. And were as followed: hot air temperature 80 ℃, moisture content in transition point 15%, power of micriowave 500 W; by dring in 12 min/30 s, the moisture content decreased from 18% to 7.51% ,and the rapseed has low acid value and peroxide value, relatively high germination rate and the lowest erucic acid.
Effects Of Different Softening Methods On Quality Of Edible Areca,
2017
Engineering Technology Research Center of Hunan Binzhilang Food Science Limited Company, Xiangtan, Hunan 411201, China; Engineering Technology Research Center of Xiangtan Edible Areca, Xiangtan, Hunan 411201, China; Technology Innovation Strategic Allianc
Effects Of Different Softening Methods On Quality Of Edible Areca, Zhao Zhiyou, Chao Yuzhou, Yuan Sisong, Liu Yi, Xiao Dong, Xia Yanbin
Food and Machinery
7 kinds of methods, such as boiling, steaming, alkali, acid, microwave, enzyme and repeated freezing, were used to soft the edible areca. Comparing to the control group, studied the effects of different softening methods on chewiness, slagging, arecoline content, TPA test, five needles puncturing test and taste index of edible areca. Results: steaming (88.1 points), alkali (85.3 points) and microwave (83.2 points) had the highest chewiness score; control (84.7 points), boiling (80.7 points) and freezing (78.8 points) had the highest slaggingscore; control (4.90%), freezing (4.49%), alkali (4.17%) and acid (4.14%) had the higher content of arecoline; TPA result showed that …
Research Progress Of Peony (Paeonia Suffruticosa Andr.) Flavonoids,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress Of Peony (Paeonia Suffruticosa Andr.) Flavonoids, Wang Hongxin, Wu Ying, Kou Xingran, Ma Chaoyang, Guo Xun, Huang Tie
Food and Machinery
This review focused on the recent progress of peony (Paeonia suffruticosa Andr.) flavonoids. Extraction, separation, purification methods of peony flavonoids as well as their biological activities were summarized. An outlook on the peony flavonoids was also put forward for future research.
Research Progress Of Chinese Multiple-Flavor Liquor,
2017
College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
Research Progress Of Chinese Multiple-Flavor Liquor, Cao Jing, Yu Yougui, Cao Zhihua, Zeng Hao
Food and Machinery
The Origin of Chinese liquor flavor and the development of multiple-flavor liquors, as well as the relationship among the twelve kinds of them were summarized. The production process, technical characteristics, formation and flavoring compositions properties of the eight multiple-flavor liquors were reviewed in this study. Moreover, the development of multiple-flavor liquor was also proposed.
Advances On Bioactive Compounds Of By Products From Hyriopsis Cumingii,
2017
Jiyang College, Zhejiang A&F University, Shaoxing, Zhejiang 311800, China
Advances On Bioactive Compounds Of By Products From Hyriopsis Cumingii, Dong Ye, Yu Ting, Wang Jianhui, Wang Yunxiang, Fan Li, Wang He
Food and Machinery
Triangle pearl mussel (Hyriopsis cumingii) is a superior Chinese freshwater pearl mussel species. After harvesting the pearl from the mussel large quantities of by-products are generated as waste, which includes meat, mantle and mussel tears. However, it is known that processing by-products are rich sources of nutritional substances. The present study briefly analyzed the chemical composition and characterization of mussel by-products. Especially, this paper summarized the research progress of bioactive compounds from mussel by-products such as polysaccharide, protein and peptide. Future research prospects of bioactive compounds from mussel by-products are also outlined.
Study On The Nano-Starch And Its Application In Food Industry,
2017
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China
Study On The Nano-Starch And Its Application In Food Industry, Chen Qijie, Zheng Xueming, Zhou Liling, Dong Xufang, Wang Jianhui
Food and Machinery
Nano-starch has many excellent properties such as rich source, non-toxic, renewable, biodegradable and good biocompatibility, but also has the nano characteristics showing effects of the small and quantum size, surface and interface, and macroscopic quantum tunneling, which was widely used in food industry. The main aim of this review was to introduce preparation and modification methods, and physicochemical properties of nano-starch. Meantime, the application of nano-starch in food industry was also reviewed and prospected.
Plant Anthocyanin Exert Antitumor Effect And Mechanism Of By Jnk Signaling Pathway,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Plant Anthocyanin Exert Antitumor Effect And Mechanism Of By Jnk Signaling Pathway, Zhi Qi, Li Fuxiang, Yang Yaxuan, Tian Yong, Tang Yu, Shi Fang, Ming Jian
Food and Machinery
JNK signaling pathway plays an important role in the pathogenesis and development of tumor. In this study, the composition and activation mechanism of JNK signaling pathway was reviewed. Moreover, the ability of inhibiting the proliferation, invasion and apoptosis of breast cancer, prostate cancer, liver cancer, etc by plant anthocyanin was summarized, in order to provide a certain basis for the application of plant anthocyanins in developing clinical medicine and drugs.
The Design Of Coconut Automatic Tapping Machine Base On Plc And Hooke Law,
2017
College of Mechanical and Electrical Engineering, Hainan University, Haikou, Hainan 570228, China
The Design Of Coconut Automatic Tapping Machine Base On Plc And Hooke Law, Cai Kuanqi, Chen Zhenbin, Zhang Jiahao, Liu Boyi
Food and Machinery
In order to solve the problem in the process of coconut juicing during labor consumption, inefficiency, wasting of coconut resources and other issues, we designed an automatic coconuts tapping machine based on the PLC combined with Hooke's Law, machine group and the cam spring link group release, and storage of potential energy regularly. With the studying by the transfer of coconut, opening and other processes, and completing the process of coconut punch awl periodic entry and exit, we also used PLC (Programmable Logic Controller) to make coconut opening efficiency visualized, feeding and opening of coconut during belt start-stop control. The …
Design Of Thered Jujube Pitting Machine And Simulation Analysis On Geneva Mechanism,
2017
Nanjing University of Science and Technology, Jiangsu, Nanjing 210094, China
Design Of Thered Jujube Pitting Machine And Simulation Analysis On Geneva Mechanism, Cao Jincao, Huang Xiaohua, Shi Zhengyuan, Huang Yawei, Qi Henan
Food and Machinery
Red jujube pitting machine is an automatic equipment which can pit abundant red jujube quickly. A type of red jujube pitting machine was designed in this study, this type of pitting machine could realize such functions: loading material, location, transportation, pitting, slicing and falling the material, and finally produced edible red jujube sheet. This study had designed the transmission system of the red jujube, and had analyzed the kinematics of the Geneva mechanism in the Pro/E, and improved the motion performance of the Geneva mechanism.
Optimization Of Deproteinization Technology On Chondroitin Sulfate With Sevag Method,
2017
Key Laboratory of Pesticide Harmless Application, Hunan University of Humanities, Science and Technology, Loudi, Hunan 417000, China
Optimization Of Deproteinization Technology On Chondroitin Sulfate With Sevag Method, Xu Suwen, Tan An, Jin Chenzhong, Hu Yihong
Food and Machinery
In order to promote the quality of chondroitin sulfate, Sevag reagent was used to deprotein the extraction of chondroitin sulfate through the single factor and the orthogonal tests to optimize the process of deproteinization. The optimal conditions were ratio of chloroform to isoamyl alcohol 21 (V/V), Sevag reagent dosage 1/2 fold compared with the volume of chondroitin sulfate extraction, treated for 25 min and repeated treatment for 3 times. The factors influenced the extraction in the order of ratio of chloroform to isoamyl alchohol,treatment time , treatment times, and Sevag reagent dosage. Under the optimal conditions, the retention rate of …
Inhibitory Effects Of L-Theanine On Α-Amylase And Trypsin,
2017
Key Laboratory of Tea Science of Educational Ministration, Hunan Agricultural University, Changsha, Hunan 410128, China
Inhibitory Effects Of L-Theanine On Α-Amylase And Trypsin, Yuan Dongyin, Long Jun, Gong Zhihua, Lin Ling, Zhou Yang, Peng Yingqi, Xiao Wenjun
Food and Machinery
The inhibitory effects of L-theanine on the activities of α-amylase and trypsin were studied by establishing the best reaction system and adopting research method on graph in order to provide reference for the deep development of L-theanine. The results showed that the inhibitory effects of L-theanine on both enzyme activities were positively associated with its concentration. IC50 (26.078 mg/mL) of L-theanine on the activities of α-amylase was achieved by prewarming enzyme at a concentration of 0.018 mg/mL in the presence of L-theanine at 37 ℃ for 5 min before addition of 1% starch and allowing reaction to proceed for …
