Structural 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
Structural Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Zhou Hui, Xie Tao, Jiang Zhaohui, Yi Cuiping
Food and Machinery
Resistant starches from potato (RS3) were modified by acid hydrolysis combined with heat-moisture treatment (AH-HMT). The effects of changing the starch slurry concentration, the type of acid and its concentration on the structure of RS3 were also studied. The results showed that after AH-HMT, the X-ray pattern remained practically the same with only small changes in the average degree of polymerization (DP), specific surface area (SSA), microstructure (MS), and relative crystallinity (RC). Compared with untreated RS3, the decrease in DP and SSA and the increase in RC caused by high concentrations of acid were significantly greater than those caused by …
Effect Of Ultrasonic Pretreatment On The Structure Of Wheat Germ Protein,
2017
School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212018, China
Effect Of Ultrasonic Pretreatment On The Structure Of Wheat Germ Protein, Yan Hui, Zhang Qi, Nie Xudong, Zhu Shenghu, Yu Yongjian, Xiong Meng, Jiang Mingzhu
Food and Machinery
Ultrasound pretreatment of wheat germ protein can increase the activity of hypoglycemic peptides prepared from enzymatic hydrolysis, and it is of great theoretical and practical significance to clarify the effect of ultrasonic wave on the structure of wheat germ protein. In this study, wheat germ protein was pretreated by ultrasonic wave with different time, and the structure of the protein was analyzed by fluorescence and Raman spectroscopy, and then the structure of lyophilized protein was analyzed by IR spectroscopy. The results showed that ultrasonic pretreatment influenced the enzymatic hydrolysis of hypoglycemic peptides, and the activity raised to the highest at …
Distribution Research Of Arsenic Speciationin Acori Tatarinowii,
2017
Hunan Entry-Exit Inspection and Quarantine Bureau, Changsha, Hunan 410004, China; Key Laboratory of Cultivation and Protection Non-wood Forest Trees, Ministry Education, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Distribution Research Of Arsenic Speciationin Acori Tatarinowii, Chen Lian, Ma Shasha, Yi Lunzhao, Yan Hongfei, Wang Libing, Li Jilie
Food and Machinery
The speciation analytical method was developed to detect the arsenic (As) and research its styles, contents and distribution in Acori tatarinowii. The arsenic speciation was separated by high performance liquid chromatograph with anion exchange column (HAMILTON PR-X100, 4.1 mm×250 mm，10 μm). Mobile phases were ultra-pure water (A) and 50 mmol/L ammonium carbonate with 1% methanol（pH 8.5, B）. Inductively coupled plasma emission and mass spectrometry was involved to detect arsenic speciation. The linear ranges were between 0.995 and 0.999, and the rate of recovery ranged from 89% to 97%. The method was confirmed to be accurate, stable and reliable. The results …
Study On The Differences Of Volatile Flavor Of Eight Typical Mature Cheeses,
2017
College of Life Science, Shanghai University, Shanghai 200444, China; State key Laboratory of Dairy Biotechnology, Shanghai 200436, China; Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Shanghai 200436, China; Brigh
Study On The Differences Of Volatile Flavor Of Eight Typical Mature Cheeses, Wang Lei, Mo Beihong, Liu Zhenmin, Gao Haiyan
Food and Machinery
The volatile compounds were analyzed by using solid-phase microextraction- gas chromatography-mass spectrometry and compared by using relative odor activity value to explain the discrepancy among the eight typical natural cheeses’ flavor. The results showed that 74 kinds of volatile compounds were detected. The cheeses were generally milky and fruity. Cheddar, Gouda, Parmesan, and Goat Cheese were fruity with milky because of 3-methyl butanal, ethyl acetate and the modification effect of undecanone and butyric acid. Edam Cheeses were fruity because of the ethyl acetate, ethyl octanoate and ethyl decanoate. Brie Cheese and blue Cheese were fruity, but the fruity smell of …
Principal Component Analysis And Comprehensive Evaluation Of Amino Acids In Chinese Traditional Dough Fermentation Starter From Northwest Of China,
2017
School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
Principal Component Analysis And Comprehensive Evaluation Of Amino Acids In Chinese Traditional Dough Fermentation Starter From Northwest Of China, Kang Jiamu, Li Qianqian, Liu Liu, Hu Xingzhong, Li Xiaoping, Ma Zhen
Food and Machinery
To study the difference of the comprehensive quality of amino acids in different regions of the Chinese traditional dough fermentation starter, 10 Chinese traditional dough fermentation starter samples collected from 10 regions in northwestern China were used as the research object. Content and categories of amino acids in 10 Chinese traditional dough fermentation starter samples were determined by automatic amino acids analyzer, and the principal component analysis and cluster analysis were applied to the statics in order to evaluate these starter samples. Content of Glu was 66.91 g/kg, and was the highest among that of 16 amino acids. Content of …
Analysis Of Heat Transfer Characteristics Of Blackberry Microwave Vacuum Drying,
2017
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Analysis Of Heat Transfer Characteristics Of Blackberry Microwave Vacuum Drying, Wu Tao, Song Chunfang, Meng Liyuan, Li Zhenfeng, Li Jing, Jin Guangyuan
Food and Machinery
Microwave vacuum drying of blackberry was carried out to investigate the effect of microwave power and vacuum degree on the temperature of blackberry during drying process, and the distribution law of the whole temperature field was observed. Using numerical simulation method, the coupling model of electromagnetic and heat transfer was established. After two minutes of microwave vacuum heating, the simulation temperature field distributions of blackberry under different microwave power and vacuum degree conditions were obtained. The experiment was carried out under the condition of microwave power of 400 W and vacuum degree of -60 kPa, and the experiment and simulation …
Effect Of Sodiuncarboxy Methyl Cellulose On The Gel Properties Of Soybean Protein,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of Sodiuncarboxy Methyl Cellulose On The Gel Properties Of Soybean Protein, Miao Zhonghua, Xin Yicong, Zeng Ruiqi, Zheng Jiong
Food and Machinery
In order to investigate the influence of sodiuncarboxy methyl cellulose on the gel properties of soybean protein, CMC of 0%, 0.1%, 0.2%, 0.3%, and 0.4% were added, respectively, to soybean protein with a mass fraction of 5%, and the change of the rheological properties, gelation and microstructure were also studied. The results showed that the dynamic viscoelasticity of the gel system changed, and the storage modulus of the gel system increased with the addition of CMC. However, the loss tangent decreased gradually with the addition of CMC. When the amount of CMC exceeded 0.3%, the storage modulus of the system …
Ultrasonic Nondestructive Testing Device For Water-Injected Meat And Extraction Of Feature Threshold,
2017
Department of Electrical Engineering and Automation of Northeast Agricultural University, Harbin, Heilongjiang 150030,China
Ultrasonic Nondestructive Testing Device For Water-Injected Meat And Extraction Of Feature Threshold, Liu Zhaoxin, Li Ming, Gan Fuhang, Zhang Weihua, Wang Runtao
Food and Machinery
Targeting the water-injected meat issue and lack of the household inspective devices, developed a portable non-destructive ultrasonic inspective device on water-injected meat. Basing on the ultrasonic energy analysis, the final characteristic threshold is confirmed by analyzing characteristic values, like the characteristics of frequency, characteristic half-wave, and δ0 amplitude, through related experiments. As the results imply, 4.010 V, the obtained δ0 amplitude of characteristic half-wave, is the final threshold. The nondestructive ultrasonic inspective device on water-injected meat reaches a high grading accuracy of 98.8%.
The Study Of Adsorption Of Cr(Vi) Ions Using Magnetic Ascorbic Acid-Coated Fe3O4 Nanoparticles,
2017
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410001, China
The Study Of Adsorption Of Cr(Vi) Ions Using Magnetic Ascorbic Acid-Coated Fe3O4 Nanoparticles, Yang Jing, Li Zhonghai
Food and Machinery
Magnetic Ascorbic Acid-coated Fe3O4 Nanoparticles were successfully synthesized via a hydrothermal route. The resulting products were characterized by Transmission electron microscope, Fourier transform infrared spectra and X-ray diffraction. Various factors affecting the uptake behavior were discussed, including the pH, adsorption time, adsorbent dosage and initial concentration on the absorption of Cr (VI). Moreover, the thermodynamics and dynamics of the hexavalent chromium ion adsorption were also studied. The results showed that a maximum adsorption capacity was 39.12 mg/g for Cr (VI) at pH 1.50 and the absorption can be up to 85%. The adsorption performance of magnetic nanoparticles …
Influence Of Ridge Groove Structure Of The Inner Walls On Heating Efficiency And Uniformity Of Microwave Reactor,
2017
School of Energy and Environmental Science, Yunnan Normal University, Kunming, Yunnan 650500, China
Influence Of Ridge Groove Structure Of The Inner Walls On Heating Efficiency And Uniformity Of Microwave Reactor, Zhong Runeng, Yao Bin, Xiang Tai, Zheng Qinhong
Food and Machinery
A strategy that setting ridge groove surface in the inner wall of the microwave reactor is proposed for improving the heating uniformity without losing heating efficiency. The influence of the different ridge groove structure parameters on the heating efficiency and uniformity of the microwave reactor is simulated by using the finite element method. The result shows that the ridge groove structure can effectively improve heating efficiency and uniformity of microwave reactor. Heating efficiency of microwave reactor reaches 98.75% after being simulated. When compared with the smooth cavity wall of the microwave reactor, the heating uniformity is enhanced up to 58.54%.
Research Of Automatic Classification Technology And Equipment For Jujube,
2017
Department of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, Xian, Shannxi 710021, China
Research Of Automatic Classification Technology And Equipment For Jujube, Wen Huaixing, Wang Chunpu, Zhou Gaimei
Food and Machinery
An automatic grading equipment of jujube was designed, and its mechanism characteristics and working principle of automatic grading were analyzed in this study. This design consisted of feed mechanism for the composition of vibrator, hopper, hopper inside baffle, and the grading mechanism for the composition of cylindrical sieve shaft, conical sieve axis, a baffle plate, transmit mechanism for the composition of stepping motor, bevel gear, belt drive; storage device for the composition of a storage hopper and a discharging channel. The grading equipment of deformation finite element was analyzed, ensuring the classification mechanism ran correctly. Moreover, the finite element of …
Structural Optimization Design Of Sugar Powder Separator,
2017
School of Mechanical Engineering, Guangxi University, Nanning, Guangxi 530004, China
Structural Optimization Design Of Sugar Powder Separator, Chen Jiaquan, Lao Liming, Yang Kaibo, Huang Haixin
Food and Machinery
To explain the phenomenon of poor separation effect of powder separator in the process of collecting powdered sugar, simulation analysis of powder separator was made with using Fluent software. Based on the existing structure, changing the outlet structure, increasing the height, reducing the diameter of the separator and installing spiral guide vane respectively, to make comparison of the effects of different structures of separator. In addition, the influence of air intake mode is discussed. Weak separation capacity close to separator outlet section leads to powder splash; Equipped with spiral vanes is more conducive to improve the separation capacity than other …
Design And Simulation Analysis Of Coconut And Coconut Shell Separator Based On Double Spring Rotary,
2017
Mechanical and Electrical Engineering College, Hainan University, Haikou, Hainan 570228, China
Design And Simulation Analysis Of Coconut And Coconut Shell Separator Based On Double Spring Rotary, Cai Kuanqi, Hu Zhuhua, Liu Boyi, Chen Zhenbin, Zhao Yaochi
Food and Machinery
According to the different characteristics of the thickness and toughness between the coconut and coconut shell, a new double spring rotary separation machine for the coconut and coconut shell was designed based on single chip microcomputer. The simulation results showed that the machine worked at an effective area ratio of 98.68%, the average error area of each coconut was not more than 4%. In addition, the average processing time for each coconut was 12 seconds, and 286 coconuts could be processed per hour.
The Prediction Index And Model Of The Shelf-Life Of Penaeus Vannamei,
2017
College of Information, Shanghai Ocean University, Shanghai 201306, China
The Prediction Index And Model Of The Shelf-Life Of Penaeus Vannamei, Huang Xingxing, Chen Ming, Ge Yan, Wang Wenjuan
Food and Machinery
In order to precisely predict the remaining shelf life of Penaeus Vannamei, the relationship between quality indexes and remaining shelf life and the quality change process of it during the storage process were studied. The sensory and physical-chemical indexes, and microorganisms of P. Vannamei at 277 K, 272.2 K and 255 K were first tested in this study. Then, the prediction models of the shelf life of P. vannamei were established for the comprehensive and some key indexes of its quality, and this were based on both the support vector machine and the BP neural network models. The results showed …
Effect Of Three Kinds Of Antistaling Agents On Storage Quality Of Citrus,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of Three Kinds Of Antistaling Agents On Storage Quality Of Citrus, Wang Wenjun, Zeng Kaifang, Liu Xiaojia, Deng Lili, Yao Shixiang
Food and Machinery
It was conducted to evaluate the effects of different preservative treatments on the quality of three cultivars of citrus fruits, i.e. ‘Newhall’ navel orange, Fengjie 72-1 navel orange and Valencia orange, during the storage in this study. Four treatment solutions were prepared by using 2,4-D (2,4-dichlorophenoxyacetic acid) composite chitosan oligosaccharide, “Huolixian” commercial fungicides, Pichia membranaefaciens and low dose carbendazim with Pichia membranaefaciens, respectively. Citrus fruits were soaked in each treatment solution, then dried and bagged. Then the citrus fruits were stored at room temperature or low temperature (5 ℃), and the disease incidence and quality changes were monitored. The results …
Study On The Mechanism Of Emulsifier Inhibiting The Quality Retrogradation Of Fresh Wet Noodle During The Shelf Life,
2017
Central South Forestry University of Science and Technology, Changsha, Hunan 410004, China
Study On The Mechanism Of Emulsifier Inhibiting The Quality Retrogradation Of Fresh Wet Noodle During The Shelf Life, Li Lihua, Zhou Wenhua, Deng Hang, Xiao Yuehuizi, Liu Ruru
Food and Machinery
This study investigated the mechanism of the emulsifier against fresh wet noodle retrogradation during the shelf life. By using differential scanning calorimetry (DSC), analyzed thermodynamic change of fresh wet noodle which were added two different emulsifiers, stearoyl lactylate (SSL) and β-cyclodextrin (β-CD), deproteinized or degreased. The results showed that the amylopectin retrogradation enthalpy of fresh wet noodle which were added SSL and β-CD were less than that in the CK group (P＜0.05) after stored at 4 ℃ for 14 day; The recrystallization melting temperature Tp and the retrogradation enthalpy △H of the second complex peak in the SSL and …
Isolation, Purification And Identification Of Extracts From Seed Of Camellia Semiserrata Chi.,
2017
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Isolation, Purification And Identification Of Extracts From Seed Of Camellia Semiserrata Chi., Bao Liyuan, Zhong Haiyan, Wang Weijie, Lan Fang, Cao Qingming
Food and Machinery
To comprehensively develop and utilize Camellia resources, fractions of ethanol extract of Camellia semiserrata Chi. cake were separated and identified. Five purified compounds with purity of 99.2%, 95.4%, 97.5%, 99.1% and 97.4%, respectively, were achieved. By using affiliated molecular formula of generator by Agilent high-resolution mass spectrometry workstation Qualitative Analysis B.06.00, formula of MS fragmentation of molecular ions were calculated, combining with fragmentation patterns of compounds and physical and chemical properties, the compounds were identified as protocatechuic acid and four kinds of flavonoids.
Optimizationon Extraction Of Polyphenols And Its Antioxidant Activity In Vitro From Gracilaria Lemaneiformis,
2017
College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian 362002, China; Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362002, China
Optimizationon Extraction Of Polyphenols And Its Antioxidant Activity In Vitro From Gracilaria Lemaneiformis, Chen Hongbin, Yang Min, Song Lulu, Dong Le
Food and Machinery
Optimization of the ultrasonic-assisted extraction of polyphenols and its antioxidant activity in Vitro from Gracilaria lemaneiformis were studied. The effects of liquid-material ratio, extract temperature, ultrasonic times on the contents of polyphenols from Gracilaria lemaneiformis were investigated. Based on this, the response surface analysis method was applied to determine the optimization of the extraction. Results showed that the optimum condition for the ultrasonic-assisted extraction of polyphenols weres as followed: ratio of liquid-material 401 (mL/g), extraction temperature 60 ℃, ultrasonic times 40 min. Under the optimum condition, the contents of polyphenols from Gracilaria lemaneiformis was 1.62 mg GAE/g. Research of its …
Optimization Extraction Of Polypeptide From Pleurotus Eryngii Mycelium And Its Antioxidation In Vitro,
2017
Food Science and Engineering College, Qingdao Agricultural University, Qingdao, Shandong 266109, China
Optimization Extraction Of Polypeptide From Pleurotus Eryngii Mycelium And Its Antioxidation In Vitro, Sun Yanan, Li Wenxiang, Hu Xinlei, Li Ming, Yu Ge, Zhang Xin
Food and Machinery
The optimal extraction conditions of polypeptide from Pleurotus eryngii mycelium was ivestigated, and activity of the antioxidant was evaluated in this study. Based on the single-factor tests, the extraction conditions of polypeptide from P. eryngii mycelium were optimized by Response Surface Methodology(RSM) to increase the extraction rate of polypeptide. Moreover, the polypeptide was purified with Sephadex-50, and the antioxidant activity of polypeptide was assessed using several assay model systems in vitro. The optimal extraction conditions of polypeptide were pH 8.85, extraction time 4.17 h, liquid-to-material ratio 111.86 (g/mL). Under the optimal extraction conditions, the maximum extraction rate of polypeptide was …
Extraction Of Pectin From Okra And Itssol Property,
2017
College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
Extraction Of Pectin From Okra And Itssol Property, Chen Wei, Li Jiaxing
Food and Machinery
The extraction conditions and sol property of pectin from Okra were studied by ultrasonic assisted extraction. The effects of materials-liquid ratio, pH, extraction temperature and ultrasonic time value on the extracting efficiency of pectin were studied by single-factor experiments. Then the L9(34) orthogonal experiment was carried out to optimize the process conditions, based on single-factor experiments, finally the physical and chemical methods were used to analyze pectin purity, dry weight loss, ash content, pH value, water holding capacity and esterification degree. At 250 W ultrasonic power, the results showed that the optimum extraction conditions were as follows. Using …
