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.
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 …
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 …
Gc-Ms Analysis Of Volatile Oil Compositions From Wild And Domestic Artemisia Argyi Levl. Et Vant,
2017
Hubei Key Laboratory of Biological Resources Protection and Utilization( Hubei University for Nationalities), Enshi, Hubei 445000, China; College of Biological Science and Technology, Hubei University for Nationalities, Enshi, Hubei 445000, China
Gc-Ms Analysis Of Volatile Oil Compositions From Wild And Domestic Artemisia Argyi Levl. Et Vant, Li Wenyan, Zhang Yingtuan, Zhou Dazhai, Li Wei
Food and Machinery
The volatile oil of domestic and wild Artemisia argyi Levl. et Vant was extracted with steam distillation, and the chemical compositions were analysed by GC-MS, the chemical composition difference of the volatile oil between the domestic and wild A. argyi Levl. et Vant were compared as well. The results showed that 109 kinds of volatile components were isolated from the stems and leaves of A. argyi Levl. et Vant, and the domestic and wild Artemisia argyi Levl. et Vant shared 12 kinds of volatile components. The main volatile components were terpenoid, and their total contents in the stems of domestic …
Study On Osmotic Dehydration Technology For Improving Sensory Quality Of Instant Bird's Nest,
2017
School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Osmotic Dehydration Technology For Improving Sensory Quality Of Instant Bird's Nest, Li Can, Zhong Fang, Li Yue
Food and Machinery
In order to improve the stability of bird's nest in the storage through osmotic dehydration, three different techniques, such as sugar soaking, sugaring and sugar braising, were employed to treat the bird's nest, then determine the best treated process through comparing the physicochemical properties and sensory properties. On this basis, comparing the properties of different kinds of sugar treated bird's nest to select the best treatment sugar. The results showed that after the bird’s nest was sugar braised in 60% concentration of trehalose solution, the water content, sugar content and viscoelasticity were all at a better level, the free water …
Research On The Key Technological Application Of Extrusion Type Quick-Frozen Highland Barley Fish Noodle Based On The Fuzzy Comprehensive,
2017
School of Food Science and Tecnology, Jiangnan University, Wuxi, Jiangsu 214122, China;College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Research On The Key Technological Application Of Extrusion Type Quick-Frozen Highland Barley Fish Noodle Based On The Fuzzy Comprehensive, Hu Xinjie, Zhao Xuemei, Ding Jie, Duan Lili
Food and Machinery
Taking the Water addition, mixing time, settling time and freezing temperature as factors, response surface experiments were used to optimize the technological application of extrusion type quick-frozen highland barley fish noodle based on the results of single factor experiments by the fuzzy comprehensive. Results were as followed: Water addition and freezing temperature with the quality of noodle were significant(P＜0.05), which have synergistic enhancing effects. The primary and secondary order of technological factors that affect the total quality score of noodle were water addition and freezing temperature, respectivley. Mixing time and settling time on consumer behavior on the total quality score …
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 …
Effects Of Fat Content And Oxidation On The Color Of Casing,
2017
College of Food Science and Engineering Yangzhou University, Yangzhou, Jiangsu 225127, China; Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, Jiangsu 225127, China
Effects Of Fat Content And Oxidation On The Color Of Casing, Ge Qingfeng, Ding Qiqi, Cui Baowei, Yin Yongqi, Gu Yongjun, Wu Mangang, Yu Hai
Food and Machinery
In the present study, the effect of lipid content and oxidation on the color of casing was investigated. Result showed that lipid content has a significant impact on the color of casing. After alcohol treatment, lipid content of casing decreased while its △E decreased significantly. The correlation coefficients for the colour change and the lipid oxidation of casing over 0.9. The present study indicates that lipid oxidation is an important factor of the deterioration of casing’s color.
Advances In The Effect Of Crosslinked Modification On The Properties Of The Starch,
2017
Department of Food and Chemical Engineering, Lushan College of Guangxi University of Science and Technology, Liuzhou, Guangxi 545616, China
Advances In The Effect Of Crosslinked Modification On The Properties Of The Starch, Zhang Jiayan, Xiong Jianwen, Zhao Pin, He Liyuan
Food and Machinery
Crosslinking is a common method to modify starch. The properties of cross-linked starch are affected by the starch source, the kind and concentration of cross-linked agent, and cross-linking method. The affection of crosslinking on the physicochemical properties, microscopic structure, gelatinization properties, and crystal structure of cross-linked starch were reviewed in this study, aiming to provide theoretical references for further research on production and application of cross-linked starch.
Influences Of Environmental Temperature And Humidity On Quality Of The Distribution Tobacco Cut And Cigarette,
2017
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Influences Of Environmental Temperature And Humidity On Quality Of The Distribution Tobacco Cut And Cigarette, Gu Liang, Li Chungguang, Liu Qiang, Fan Xinshun, Li Yaoguang, Sun Mi, Zhang Yuhai
Food and Machinery
In order to investigate the influence trend of moisture and temperature on the filling and cigarette quality distribution of the cut tobacco, environment temperature (5～40 ℃) and humidity (30%～80%) conditions of different season of Henan province were simulated respectively, and the different packaging and distribution of tobacco and cigarette quality was analyzed, under conditions of low temperature and wet, drying, high temperature and wet, normal temperature and dry. The results showed that cigarette quality under normal temperature conditions on the distribution of tobacco was less than those under the low and high temperature conditions; cigarette quality under the damp conditions …
The Using Of Bib In The Packaging Of Cooking Oil,
2017
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China;Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
The Using Of Bib In The Packaging Of Cooking Oil, Diao Xiaoqian, Weng Yunxuan, Pei Xiaoqin, Wei Wenchang
Food and Machinery
Cooking oil is now mainly packagedby cans and PET bottles in China. However, there are problems of serious illegally refilling waste cooking oil, limited shelf life and high costs. In this paper, the structure of the Bag in Box (BIB), the advantages of the packaging for the cooking oil, the existing problems, and the prospect of the application in the packaging of the cooking oil were reviewed. BIB has been widely used in the packaging of various liquid products, which can be used in cooking oil to save raw materials and costs, improve the shelf life, and exclude illegally refilling …
Overview On Shearing Equipment For Stipe Lentinula Edodes,
2017
Nanjing Research Institute for Agricultural Mechanization Ministry of Agriculture, Nanjing, Jiangsu 210014, China
Overview On Shearing Equipment For Stipe Lentinula Edodes, Li Feng, Song Weidong, Wang Mingyou, Wang Jiaoling, Wu Jingji, Ding Tianhang
Food and Machinery
Shearing equipment for stipe Lentinula edodes alleviates the restriction of shearing stipe Lentinula edodes by labor intensive, ensures the processing quality of the Lentinula edodes and improves the efficiency of Shearing for stipe Lentinula edodes. Therefore, this paper does deep analysis on research progress of shearing equipment for stipe Lentinula edodes, and points out that: the research of shearing equipment for stipe Lentinula edodes started later, and the development of hardware and software was poorer; the design of equipment was simple and humble; , and the key techniques such as sorting, positioning did not conquer; degree of mechanization was lower. …
Study On The Optimization Of The Compound Inhibitor Of Non-Enzymatic Browning In Stanuntonia Chinensis Juice,
2017
Basic Department of Zunyi Medical and Pharmaceutical College, Zunyi, Guizhou 563003, China
Study On The Optimization Of The Compound Inhibitor Of Non-Enzymatic Browning In Stanuntonia Chinensis Juice, Cui Linyun
Food and Machinery
To optimize the compound inhibitor of the non-enzymatic browning in Stanuntonia chinensis juice, four inhibited single factor experiments, i.e., EDTA-Na2 (X1), Sodium D-isoascorbate (X2), L-cysteine (X3) and Citric Acid (X4), were used as the independent variables, while the non-enzymatic browning inhibition rate (Y) was regarded as the dependent variable. Moreover, the response surface experiments were undertaken by Box-Behnken design and process the data by Expert 8.0. With the Response Surface Methodology (RSM), the optimal inhibited process parameters of non-enzymatic browning in the S. chinensis juice was found to be combination of 0.001 1% EDTA-Na2, 0.212 6% Sodium …
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 …
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 …
