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 …
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 …
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.
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 …
Avoiding Common (Major And Minor) Canning Mistakes,
2017
Utah State University Extension
Avoiding Common (Major And Minor) Canning Mistakes, Kathleen Riggs
All Current Publications
This publication gives tips on avoiding common canning mistakes.
Weird Science: Frankenstein Foods And States As Laboratories Of Democracy,
2017
Cleveland-Marshall College of Law, Cleveland State University
Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, Jennifer Mcgee
Journal of Law and Health
The National Bioengineered Food Disclosure Standard (the 'National Standard') was signed into law July 29, 2016. This Article analyzes the National Standard and posits that Vermont’s Act 120 was a more effective labeling law because it safeguarded consumer sovereignty. The State regulatory scheme in place prior to the passage of the National Standard satisfied consumer demand for disclosure while allowing for necessary experimentation with GMO labeling. Part I provides an overview of the current federal scheme regulating GMOs. Part II analyzes of the conflict surrounding GMOs and labeling. Given that analysis, Part III compares the disclosure requirement of the National …
Principles Of Pressure Canning,
2017
Utah State University Extension
Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer
All Current Publications
This publication discusses the basic principles of pressure canning.
Principles Of Boiling Water Canning,
2017
Utah State University Extension
Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer
All Current Publications
This publication discusses the basic principles of boiling water cannings.
Preserving Figs,
2017
Utah State University Extension
Preserving Figs, Carolyn Washburn, Charlotte P. Brennand
All Current Publications
This publication provides facts about figs including selection and preparation; freezing; canning; jams jelly, preserves; drying; pickling; storage; and nutritional information.
Preserving Apples,
2017
Utah State University Extension
Preserving Apples, Kathleen Riggs, Charlotte Brennand
All Current Publications
This publication describes selecting apples, preparing them for freezing and canning, drying, storage, and nutritional information
Inhibitory Effect On Hela Cells And Immune Effects On Raw264.7 Cells Of A Polysaccharide From Lactarius Camphoratum (Bull.) Fr,
2017
College of Life Science, China West Normal University, Nanchong, Sichuan 637009, China
Inhibitory Effect On Hela Cells And Immune Effects On Raw264.7 Cells Of A Polysaccharide From Lactarius Camphoratum (Bull.) Fr, Zhao Daqun, Ding Xiang, Liu Lu, Qian Ye, Xu Ting, Gou Fancheng, Song Bo, Hou Wanru, Hou Yiling
Food and Machinery
The antitumor and immunoregulatory activities of polysaccharide LC-1 from Lactarius camphoratum (Bull.) Fr. were studied by using the human cervical cancer Hela cells and the mouse macrophage RAW264.7 cells. The two kinds of cells were cultured in vitro, and the effects of different concentrations of LC-1 on the proliferation and cell cycle of Hela cells and the proliferation and phagocytosis of RAW264.7 cells were investigated. Moreover, the secretion of NO, IL-6 and TNF- alpha of RAW264.7 cells were tested using CCK-8 method, flow cytometry and ELISA technique, respectively. The results showed that polysaccharide LC-1 from L. camphoratum (Bull.) Fr. has …
Effects Of Low Power Microwave Treatment On Physiology And Quality Of Low Temperature Storage Of Chinese Chestnut,
2017
College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Effects Of Low Power Microwave Treatment On Physiology And Quality Of Low Temperature Storage Of Chinese Chestnut, Zhang Shuyuan, Wu Xiaocong, Jin Wenping, Guo Yanming, Zhang Linyu, Dong Ming
Food and Machinery
The Chines chestnut was treated by different power microwave for 3 min treatments, and stored for 180 days at 3 ℃. Studied the effects of low power microwave treatment on respiration intensity, weight loss rate, decay rate, reducing sugar content, amylase activity, VC content, catalase activity, peroxidase activity and MDA content in chestnut. Results: The low intensity microwave treatment with 65 W/3 min had the best inhibition effect on catalase activity; the treatment with 130 W/3 min had better inhibition effect on peroxidase activity and MDA content; the treatment with 260 W/3 min could effectively reduce the weight loss …
Preparation, Separation And Amino Acid Sequence Analysis Of Corn Peptides With Hypoglycemic Activity,
2017
The School of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation, Separation And Amino Acid Sequence Analysis Of Corn Peptides With Hypoglycemic Activity, Hu Yuhang, Dai Jun, Chen Shangwei, Zhu Song, Zhang Xuejun, Zhang Ping
Food and Machinery
In this study, the degree of hydrolysis (DH) and polypeptide content were index optimization for corn gluten meal of hydrolysis process. Under the condition of pH 8.5, 60 ℃, orthogonal experiment to obtain the optimal combination for: amount of enzymeenzyme 3.5 g/100 g, hydrolysis time 2 h, solid-liquid ratio 1︰20 (g/mL); on this condition, the DH is 27.02%, peptide content is 85.23%. Meanwhile, optimized the decolorization technology, the best conditions: temperature 50 ℃, pH 3.5, activated carbon dosage: 1.5 g/100 mL, decoloring time 45 min; under the condition, corn peptide yield was 77.86%, the decolorization rate was 87.27%. After decoloring …
Quality Changes And Correlation Of Yak Meat Under Transport Temperature,
2017
Academy of Animal and Veterinary Sciences, Qinghai University, Xining, Qinghai 810016, China; Qinghai Academy of Animal and Veterinary Sciences, Xining, Qinghai 810016, China
Quality Changes And Correlation Of Yak Meat Under Transport Temperature, Li Shengsheng, Jin Yichao, Yan Zhongxin
Food and Machinery
Drip loss, cooking loss, Color, shear force, total volatile basic nitrogen, and total bacterial count of yak meat were measured after being transported at 4, 6, 8, 10, 12 ℃ for 4 hours, respectively, and the correlation of transport temperature and quality were also analyzed. Results: with the increase of transport temperature, drip loss, cooking loss, total volatile basic nitrogen, and total bacterial count of yak meat significantly increased (P＜0.05); shear force of yak meat significantly decreased (P＜0.05); the color of yak meat had no significant difference（P＞0.05）. Correlation analysis indicated that there were significantly correlation of transport temperature with drip …
Purification Of Tea Saponin With Macroporous Resin And Properties Of The Product,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;State Key Laboratory of Food Science &Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Purification Of Tea Saponin With Macroporous Resin And Properties Of The Product, Gu Jiao, Yang Ruijin, Xie Bin, Zhang Wenbin, Zhao Wei, Hua Xiao
Food and Machinery
Purification of tea saponin with macroporous resin and the changes of properties of the product were investigated. With comparisons of eight kinds of macroporous resin with different polarity to the crude tea saponin through static adsorption and dynamic adsorption, XR910X resin was selected to refine the tea saponin. Moreover, it was found that the tea saponin adsorption by XR910X would be matched by Freundlich Model. The optimal purification conditions were as following: the loading sample was crude tea saponin solution with pH 6.0, and the loading volume 1 BV, loading velocity 1.71 BV/h. Then 0.05 g/100 mL NaOH solution was …
Optimization On Foam Separation Process For Spinach Leaf Protein,
2017
Department of Chemistry, Qinghai Normal University, Xining, Qinghai 810008, China
Optimization On Foam Separation Process For Spinach Leaf Protein, Liu Long, Zhang Wei, Chen Yuantao, Liu Haibin, Gao Zhongchao, Lei Lei
Food and Machinery
In order to develop and utilize spinach leaf protein resources effectively, the spinach leaves were used as raw material in this work. Based on the single factor experiments, Box-Behnken design was adopted to investigate the influence of four factors: the dilution ratio, gas velocity, temperature and pH on recovery rate and enrichment ratio of leaf protein from spinach leaves. The optimum conditions for the foam separation of spinach leaf protein were found: diluting time of 16 times, gas velocity of 260 mL/min, temperature of 40 ℃, pH value of 7.5. Under these conditions, the recovery and enrichment ratio reached to …
Preparation Of Tobacco Flavor-Modified Chitosan Materials And Application Of Reducing Phenol In Cigarette Smoke,
2017
Techenology Center of China Tobacco Henan Industry Co. DLtd, Zhengzhou, Henan 450000, China
Preparation Of Tobacco Flavor-Modified Chitosan Materials And Application Of Reducing Phenol In Cigarette Smoke, Hu Shaodong, Liu Huan, Wang Pengfei, Wang Hongwei, Yu Jianchun, Yang Jinchu
Food and Machinery
In order to reduce phenol in main stream cigarette smoke common-used tobacco flavor (vanillin and citral) were chosen to modify chitosan (CS) via schiff base reaction to prepare vanillin-modified chitosan (CA-Va) and citral-modified chitosan(CS-Ci). The synthesized products were characterized by Fourier transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA) and scanning electron microscopy (SEM). The phenol reduction performance of modified chitosan was evaluated with a simulation device. The results showed that: ① When CS-Va was added infive cigarettes, the biggest reducing rate was 28.94%, whereas the biggest reducing rate was 22.04% when CS-Va was added in these five samples; ② …
Study On The Effects Of Preparate Flavor Base Material By High Degree Of Enzymatic Hydrolysis Of Oyster With Compound Enzymes,
2017
Guangdong Food and Drug Vocational College, Guangzhou, Guangdong 510520, China
Study On The Effects Of Preparate Flavor Base Material By High Degree Of Enzymatic Hydrolysis Of Oyster With Compound Enzymes, Yao Yujing, Yang Zhao, Huang Jiajia, Cui Chun
Food and Machinery
The compound enzymes consisted of trypsin and flavourzyme were used for high degree of hydrolyze oyster. The degree of hydrolysis (DH) and sensory analysis of oyster as index parameter, and single factor experiment was used for investigated the process of enzymatic hydrolysis of oyster. The peptide molecular weight distribution and amino acid composition of the optimized enzymatic hydrolysate were analyzed. The results showed that the best enzymatic hydrolyse conditions for oyster was the proportion of trypsin and flavourzyme was 21（w/w）, and the quantity of compound enzymes was 0.1% （\[E\]/\[S\]）, at 60 ℃ for 24 h in the solution of pH …
Effects Of Sweetness Inhibitor On Quality And Preservation Of Low-Sweet Cake,
2017
College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
Effects Of Sweetness Inhibitor On Quality And Preservation Of Low-Sweet Cake, Wang Yongjun, Huang Min, Dong Qingliang, Zheng Jianxian
Food and Machinery
The comprehensive sensory of the cake was discussed in this paper, which was affected by the amount of sweetness inhibitor, the amount of caster sugar and the amount of rice bran oil. Based on the single factor experiment, the response surface method was used to optimize the best technological formula, and it was determined as follows: the amount of sweetness inhibitor 0.18‰, the amount of caster sugar 33.15%, and the amount of ice bran oil 15.49%.
Optimization Of Spray Drying Process Of Dateplum Persimmon Powder By Response Surface Methodology,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization Of Spray Drying Process Of Dateplum Persimmon Powder By Response Surface Methodology, Qiao Xiaoquan, Ren Guangyue, Duan Xu, Zhang Ledao
Food and Machinery
In order to improve the drying effect of Dateplum persimmon powder through enzymatic hydrolysis followed by spray drying. The results showed that the total soluble solids contents of dateplum persimmon hydrolysate was 65.89%, when the hydrolysis was performed using 0.2% multi-enzyme(pectinase and cellulase) for 90 min at 45 ℃ and initial pH 4.5; after preconcentration to 16%, the hydrolysate was spray dried at an air-inlet temperature of 176 ℃, under adding the amount of gum Arabic of 53% and feed rate of 818 mL/h, resulting in a powder yield of 26.89% with water content smaller than 5%, and high suitability …
