Study On Influencing Factors Of Equilibrium Moisture Content Of Reconstituted Tobacco,
2017
Jiangnan University, Wuxi, Jiangsu 214000, China
Study On Influencing Factors Of Equilibrium Moisture Content Of Reconstituted Tobacco, Wang Xunjian, Zhong Fang, Chen Maoshen, Tian Hailong, Zhang Jiashu
Food and Machinery
The moisture content of reconstituted tobacco (RT) and moisture content in mainstream smoke can influence its physical properties, processing characteristics, combustion, flavor and sensory quality. There were plenty of studies on equilibrium moisture content (EMC) of natural tobacco, but there was a lack of system study on EMC of RT. To solve the problem, the physical structure, chemical components of RT were determined, and then the correlation between them and EMC was established by simple correlation analysis ofSPSS. Correlation analysis showed that remarkable negative correlation was found between EMC and the content of calcium carbonate, ash, but the potassium, chlorine, …
Research Progress Of Gluten-Free Rice Bread,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress Of Gluten-Free Rice Bread, Wang Li, Wu Tong, Yi Cuiping, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
Gluten-free rice bread is made from rice, yeast, water, and some other ingredients, which is one of the foods for gluten allergy customer. Without the gluten in it, the rice bread dough could not form firm network, and the quality of rice bread is poor. Recently, researches were focused on improving the process or adding with extra additives to improve its quality. The standard of gluten-free rice bread and its materials were introduced in this paper. Moreover, the researches about rice bread were also introduced.
Progress Of Study On Extraction Methods Of Environmental Microbial Dna,
2017
College of Bioengineering, Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
Progress Of Study On Extraction Methods Of Environmental Microbial Dna, Yang Jing, Zhang Jing, Zou Wei, Zhao Xingxiu, Zhao Changqing
Food and Machinery
Environmental microbial DNA extraction is the foundation of microbial community research by molecular biology techniques, and its structural integrity and the purity of DNA extracted is directly related to the subsequent experiment results. DNA extraction method is not a unified standard because of various environmental samples, including water, soil and activated sludge, the traditional fermented food, liquor-making environment, etc. Now, there are many methods of DNA extraction, they can be divided into direct and indirect extraction ones. The direct extraction methods are simple, less time-consuming, while presenting impurities. However, complex indirect extraction operations are time-consuming, but the products are pure. …
Research Progress On Preparation And Application Of Starch-Based Films,
2017
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Research Progress On Preparation And Application Of Starch-Based Films, Chen Qijie, Zhou Liling, Dong Xufang, Zheng Xueming, Wang Jianhui
Food and Machinery
Starch is the second largest renewable raw materials in the world except for the cellulose. Comparing with the synthetic material, the starch-based films shows more unique and excellent properties such as green, non-toxic, biodegradable. It is one of the most promising new materials because it can ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, and realize the sustainable development of resources. The main methods of preparing starch-based films including the wet and dry ways were reviewed in the paper. The physical and chemical properties of starch-based films were also summarized. …
Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran, Yin Xiaochao, Qian Haifeng, Wang Li, Zhang Hui, Qi Xiguang
Food and Machinery
In this paper, the changes of protein, lipid, ash and total sugar of rice bran after solid-state fermentation were studied for deep development of rice bran resources. The results showed that the contents of protein and ash increased significantly after fermentation. Moreover, the contents of lipid and total sugar decreased gradually with fermentation time. The optimized fermentation condition was: 37 ℃, 102 h, moisture content of 60%, initial pH 5.5, inoculation amount of 20 mL/100 g, with the true protein content as the response value. In this condition，the true protein content of fermented rice bran was 19.65%,increased 41.88% compared with …
Effect Of Ultra High Pressure On The Texture Of Commercial Cheese,
2017
State Key Laboratory of Dairy Biotechnology,Technical Center, Bright Dairy and Food Co.Ltd, Shanghai 200436,China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effect Of Ultra High Pressure On The Texture Of Commercial Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong, Xiao Yang
Food and Machinery
The effect of the ultrahigh Pressure (200, 600 MPa/10 min) treatment on the texture of 7 kinds of functional characteristics of 5 kinds of market cheese was studied, including hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience. According to the results of 5 different kinds of cheese at 200 MPa pressure processing, the adhesiveness and cohesiveness resilience were not significant difference (P>0.05), which means the effect of low ultrahigh pressure processing pressure on cheese texture is not much. Under the ultra-high pressure treatment, the hardness and chewiness of cheese significantly reduced 31% and 39%, respectively. which were reducing significantly with …
Infrared Fingerprint Analysis Of Zanthoxylum Based On Sequential Dual-Indexes And Cluster Analysis Method,
2017
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Infrared Fingerprint Analysis Of Zanthoxylum Based On Sequential Dual-Indexes And Cluster Analysis Method, Ke Jingxuan, Li Shanshan, Shen Guanghui, Wu Hejun, Luo Qingying, Liu Xingyan, Chen Anjun, Zhang Zhiqing
Food and Machinery
It was focused on setting a effective way for tracing the producing area of Zanthoxylum in this study, by using infrared fingerprints. The methods of dual-indexes and cluster had been applied to analyze the infrared fingerprints so as to investigate similarity of 17 samples. Moreover, the relationship between the producing area and prime substances in Z. bungeanum Maxim. has been researched by analyzing second derivative of the infrared fingerprints of Z. bungeanum Maxim. The infrared spectras of Zanthoxylum had the similar characteristic peaks, but there were still some differences in the number and intensity of the absorption peaks in the …
A Innovative Design Of Washer Machine For Thread Port Food Bottle Based On Triz Theory,
2017
College of Engineering and Mechanical Engineering, Chang'an University, Xi'an, Shaanxi 710061, China
A Innovative Design Of Washer Machine For Thread Port Food Bottle Based On Triz Theory, Zhang Dan, Chang Hong, Lougao Xiang, Chang Peng
Food and Machinery
The bottle cleaning as a basis for the subsequent steps necessary at present, the bottle washer machine on the market ignored the bottle mouth and bottle cleaning thread, while the thread is the most dirty part of the bottle. Using TRIZ theory, analysis revealed summed up the problems in the design process, using innovative principle, field research, combined with the actual needs, set up product innovation design, rendering the physical map, get the user experience results. A Washer Machine model is established for the thread bottle, which solves the defect that the traditional bottle washer machine cannot effectively clean the …
Flat Design Of Food Packaging Based On User Demand,
2017
School of Packaging Design & Art, Hunan University of Technology, Zhuzhou, Hunan 412007, China; School of Furniture and Art Design, Central South University of Forestry and Technology, Changsha, Hunan 410007, China
Flat Design Of Food Packaging Based On User Demand, Liu Zongming, Zhao Yuehao, Liu Wenjin
Food and Machinery
From the perspective of user demand, constructing the complete process on flattening design of food packaging. Through the combination of the concept of flattening and Maslow's Hierarchy of Needs, this paper puts forward the five-dimensional food packaging design, which includes the flat design factor and flat design model, and constructs a complete food packaging flattening design process. Taking the design of gum packaging as the typical case, verify the feasibility of food packaging design with flattening design theory.
Study On Components Of Essential Oil Of Mango Peel Extracted By Different Methods,
2017
College of Food, South China Agricultural University, Guangzhou, Guangdong 510642, China
Study On Components Of Essential Oil Of Mango Peel Extracted By Different Methods, Liang Xiumei, Hu Zhuoyan, Zhao Lei, Wang Kai
Food and Machinery
Steam distillation (SD), solvent extraction (SE) and supercritical CO2 extraction (SFE-CO2) were individually used to extract the essential oil in mango peel. The components and contents of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 80 compounds were identified in essential oils obtained by the three methods, including 22 terpenes, 8 hydrocarbons, 19 alcohols, 8 carboxides, 14 esters and 9 acids. The three methods detected 49 (SD), 56 (SE) and 59 (SFE-CO2) compounds respectively. Comparison of the three methods showed, SD suit for the extraction of low boiling point and volatile …
Optimization On Microwave-Two Enzymes Synergistic Methods For Dietary Fiber Extraction In Lotus Seed Shell,
2017
Department of Biology and Chemistry, Hunan University of Science and Technology, Yongzhou, Hunan 425100, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Ch
Optimization On Microwave-Two Enzymes Synergistic Methods For Dietary Fiber Extraction In Lotus Seed Shell, Chen Tiebi, Jin Na, Wang Jianhui, Liu Dongmin, Fan Min, Deng Guosheng, Chen Yingyi
Food and Machinery
To investigate the effect of microwave-two enzymes synergistic extraction methods on dietary fiber yields in lotus shell, the sieving mesh number of the lotus seed shell, ratio of solid-liquid, papain and glucoamylase dosages and extraction time were set out to conduct the orthogonal tests based on the results of single factor experiments. The optimal extraction conditions were as followed: sieving mesh of 60, ratio of liquid-solid 201, papain dosage 3%, papain extraction time of 6×20 s (extracting 6 times, each time for 20 s with intervals of 2 min), dosage of glucoamylase 4%, and glucoamylase extraction time 8×20s (extracting 8 …
A Research Of Intelligent Method For Evolving Blends Of Coffee,
2017
School of Mechatronics Engineering, Zhengzhou University of Aeronautics, Zhengzhou, Henan 450046, China
A Research Of Intelligent Method For Evolving Blends Of Coffee, Guo Guangsong, Chen Liangji
Food and Machinery
In order to improve the quality and efficiency of coffee blend, a method based on interactive genetic algorithm (IGA) for it was studied. The blending solutions were used as individuals, with the improved adaptive crossover and mutation probability, and the interactive interface provides 10 indexes for individual fitness, and then five users participated the optimization. The results showed that the method was easy to operate, a consistent satisfactory solution could be obtained within 4～5 generations, with the difference of component ratio less than 5% and the fitness more than 85. Compared with the traditional cup testing, the results showed that …
Research Progress On Pile-Fermentation Of Dark Tea,
2017
Xianyang Jingwei Fu Tea Co., Ltd., Xianyang, Shaanxi 712044, China
Research Progress On Pile-Fermentation Of Dark Tea, Zhang Ya, Huang Yaya, Liang Yan, Ji Xiaoming, Hu Xin
Food and Machinery
Dark tea is one kind of peculiar post-fermented tea in China,while pile-fermentation was the key process for forming the quality. This review summarized the recent progress in pile-fermentation of dark tea including the essence of pile-fermentation, which was the result of the combination of hot-humid environment, microbial effect and enzyme action. The change of the aroma, color and taste of dark tea were analyzed by functional components in the process of pile-fermentation. Furthermore, the idea of using inoculated microorganisms and adding exogenous materials as innovative pile-fermentation, as well as the development and application of automated pile-fermentation workshop including turning device …
Effect Of Phytosanitary Irradiation On The Postharvest Quality Of Seedless Kishu Mandarins (Citrus Kinokuni Mukakukishu),
2017
Centro de Investigación en Alimentación y Desarrollo
Effect Of Phytosanitary Irradiation On The Postharvest Quality Of Seedless Kishu Mandarins (Citrus Kinokuni Mukakukishu), J. Ornelas-Paz, Maria Belén Meza, David Obenland, Karina Rodriguez (Friscia), Akanksha Jain, Shantaé M. Thornton, Anuradha Prakash
Food Science Faculty Articles and Research
Transnational trade of ‘Seedless Kishu’ mandarins (Citrus kinokuni mukakukishu) would require them to be subjected to a suitable phytosanitary treatment. Irradiation is used as an effective treatment for many fruit, but the effect on quality of kishu mandarins is unknown. ‘Seedless Kishu’ mandarins were treated with gamma irradiation (150, 400, and 1000 Gy) and stored for three weeks at 6 °C and then for one week at 20 °C. Irradiation at 400 and 1000 Gy promoted browning of the calyx end and fungal infection. Irradiation caused immediate reductions in pulp firmness, vitamin E, individual sugars and carotenoids but …
Comparative Study On Two Methods For Sugar Detection In Jerusalem Artichoke,
2017
Xiangxi Autonomous Prefecture, The Food and Drug Inspection, Jishou, Hunan 416000, China
Comparative Study On Two Methods For Sugar Detection In Jerusalem Artichoke, Zhang Xueying, Huang Zhongyi, Zhanh Fasheng, Shi Yan, Huang Jing
Food and Machinery
This paper compared the pros and cons, the operability of two methodology, by using the Fenlin reagent titration and the 3,5-dinitrosalicylic acid colorimetry, to determine the reducing sugar content and the total sugar content in the wild Jerusalem artichoke from Xiangxi. The RSD value is 2.00% by using Fenlin reagent titration and the precision is 8%~13%, while, the RSD value is 1.68% by using 3,5-dinitrosalicylic acid colorimetry and the precision is 2.5%~4.0%. It is concluded that the Fenlin reagent titration method is susceptible to the finish measurement etc factors, especially for samples with low sugar content, but is more suitable …
Determination Of 39 Main Flavor Components In Cigarette By Ase—Gc/Ms,
2017
Research and Development Centre, China Tobacco Jiangxi Industrial Co., LTD., Nanchang, Jiangxi 330096, China
Determination Of 39 Main Flavor Components In Cigarette By Ase—Gc/Ms, Guo Lei, Li Juanjuan, Suo Weiguo, Tian Yaowei, Luo Juanmin, Xu Da, Shao Dengyin, Li Fulong, Sun Qiang, Cai Jibao, Su Jiakun
Food and Machinery
The flavor components in 15 domestic cigarettes were extracted with dichlorome-thane by accelerated solvent extraction (ASE), using methyl nonoate as internal standard，a method for semi-quantitative analysis of 39 main flavor components including of acetic acid, 3-Methylbutanoic acid, hexadecoic acid, 2-acetylpyrrole, furfural, furfuryl alcohol, be-nzoic alcohol, phenethyl alcohol, solanone, beta-ionone, phytone, megastigmatrienones (4 isomers), 3-hydroxy-β-damascone, 4-vinyl guaiacol, 5-hydroxy maltol, dihydroactinidiolide et al. by GC/MS/SIM was developped. The results showed that the RSDs ranged from 2.25%~6.49%, the RSD of beta-ionone's determination result was over 5% for the its low content，the other components were below 5%. There was bigger difference between the content …
Texture Characteristic Analysis In Different Cultivars And Maturity Of Fig,
2017
Qilu University of Technology, School of Food Science and Engineering, Jinan, Shandong 250353, China
Texture Characteristic Analysis In Different Cultivars And Maturity Of Fig, Sun Rui, Sun Lei, Ma Jinhui, He Fatao, Ge Bangguo, Cao Jia
Food and Machinery
Three different parts of fig fruits were compared by texture analyzer. And the research was conducted about quality of fig fruits varying in maturity by pair T test and correlation analysis. The result showed that the firmness in the nearest parts of fig’s stalk was greater than that in middle and top parts, usually a hole called fruit being here, of fig fruits, and that there was no significant difference in rupture depth of fig fruits varying in maturity, as resilience and firmness reduced with increasing maturity. And it would be better to use Orphan immediately once harvested, the resilience, …
Development Of Quantitative Sensitive Immunochromatographic Assays For Detection Of Aflatoxin B1,
2017
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Development Of Quantitative Sensitive Immunochromatographic Assays For Detection Of Aflatoxin B1, Liu Jing, Wang Shuying, Liu Daofeng, Lai Weihua
Food and Machinery
The aim of this work was to establish a highly sensitive quantitative colloidal gold immunochromatographic assay with a test strip reader for the detection of aflatoxin B1 using colloidal gold as label. When the labeling pH was 6.0, the concentration of antigen on T-line was 1.5 mg/mL, the concentration of antibody labeled on the colloidal gold was 4 μg/mL, and the dosage of gold-labeled antibody was 1.2 μL, the sensitivity of the assay was 5.7 ng/L. The results of accelerated aging experiment indicated that the strips shelf time was more than a year. It was proved that this method …
Study On Extraction Of Corn Kernel Embryo By Rsg Base On Bilateral Filtering,
2017
Department of Information Engineering, Cangzhou Technical College, Cangzhou, Hebei 061001, China
Study On Extraction Of Corn Kernel Embryo By Rsg Base On Bilateral Filtering, Wang Bingqiang, Cheng Hong, Liu Chong
Food and Machinery
Embryo is an important part of the corn kernel. Its characteristics can help to improve the automatic recognition rate of corn variety. This paper was on the extraction of embryo from the image of corn kernel. Jingke 25 which was commonly used in North China was selected as study objects. A bilateral filtering combined with the growth of the seed region (RSG) method was proposed to extract corn kernel embryo. The obtained embryo was the same with the observed by eyes. The area and perimeter of the embryo were calculated to be compared with the area and perimeter measured by …
Preparation Of Nanocrystalline Cellulose From Food By-Products And Its Applications In Food Industry,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Preparation Of Nanocrystalline Cellulose From Food By-Products And Its Applications In Food Industry, Wang Yang, Zhao Guohua, Xiao Li, Zhou Siyuan
Food and Machinery
Nano cellulose material, as an environment-friendly material, has attracted much attention for applications in fields of material sciences, food, chemical engineering, and medicine due to its biocompatibility and biodegradability. Nanocrystalline cellulose (NCC) show a high aspect ratio, large surface-to-volume ratio, high crystallinity index, high tensile strength, and good thermal stability. Having reviewed the scientific literature on NCC during the last 5 years, aimed to provide an overview about morphology, crystallization, and stability properties of NCC as well as its major applications (as reinforcing agents for food packaging, as emulsion stabilizers and food ingredients). However, its future development and commercialization still …
