The Origin Of Ecological Liquor-Making And Its Industrial Thought,
2017
Department of Biology and Chemistry, Shaoyang University, Shaoyang, Hunan 422000, China
The Origin Of Ecological Liquor-Making And Its Industrial Thought, Yu Yougui, Zeng Hao
Food and Machinery
The ecological wine products as the center have been provided, and the new model of circular economy have also been built in the industry of ecological liquor-making. Ecological liquor-making embodied in the pursuit of harmony of economic, social and ecological benefits to achieve coordinated development between the human and the nature environment, between the brewing industry and natural environment, and between social and natural environment. It was contained that the harmony thought of Taoist culture, Marx's thought of ecological ethics, the whole idea of system theory, the sustainable development's thinking of scientific development views, and the beautiful Chinese thought of …
Analysis Of Current Situation And Development Tendency Regarding Marine Food Utilization And Processing Industry,
2017
Foshan Anan Beauty & Health Products Co., Ltd., Foshan, Guangdong 528000, China
Analysis Of Current Situation And Development Tendency Regarding Marine Food Utilization And Processing Industry, Zhang Rongbin, Tang Xu
Food and Machinery
In this paper, it was elaborated the basic situation of marine biology resources and potential of sea food development in China, and the development status of marine food industry was also analyzed. It was summarized that the product category is simple and mainly focuses on frozen seafood. Moreover, the current products feature is of low added-value and utilization rate. Therefore, we raised kinds of restraining factors of seafood industry development in China, and discussed the future trend of seafood industry development in order to promote the marine livelihood and economy.
Ua66/5 Agriculture Research And Education Center Impact Report 2016/2017,
2017
Western Kentucky University
Ua66/5 Agriculture Research And Education Center Impact Report 2016/2017, Wku Department Of Agiculture
Agriculture Department Publications
No abstract provided.
Seaweed Carotenoid Fucoxanthin As Functional Food.,
2017
Technological University Dublin
Seaweed Carotenoid Fucoxanthin As Functional Food., Nissreen Abu-Ghannam, Emer Shannon
Books/Book Chapters/ Proceedings
Fucoxanthin is a bioactive compound found in one of the most prolific and sustainable organisms on the planet, alga. Its efficacy and potential in terms of health applications have been widely reported in clinical studies. Technical modifications, such as encapsulation, and sensory trials must be undertaken before fucoxanthin can be successfully utilised as a functional food ingredient. Factors to consider include solubility in the food matrix, organoleptic effects, stability, preservation against oxidation, consumer acceptability, bioavailability, and toxicity risk. Possible solutions may include the development of more efficient and greener extraction technologies, which require shorter extraction times and less solvent, and …
Effects Of Labeling And Consumer Health Trends On Preferred Ground Beef Color Characteristics, Fat Content And Palatability In Simulated Retail Display,
2017
University of Arkansas, Fayetteville
Effects Of Labeling And Consumer Health Trends On Preferred Ground Beef Color Characteristics, Fat Content And Palatability In Simulated Retail Display, Fred W. Pohlman Ii, Fred Pohlman, Nicholas B. Anthony, Famous Yang
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Nutritional concerns have impacted the protein market, decreasing red meat consumption as well as prompting the advent of lean and extra lean ground beef. However, such lean blends of ground beef may suffer in palatability. This study seeks to bridge the gap between perceived health and palatability. Participants were asked to identify the relative importance of characteristics commonly used in purchasing ground beef and select a preferred package of ground beef from labeled and unlabeled sections consisting of 4%, 10%, 20%, and 27% fat content. Instrumental color data and their main drivers were also collected. Participants then completed a blind …
Growing Yeast For Livestock,
2017
University of Nebraska-Lincoln
Growing Yeast For Livestock, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
Over 500,000 tons of organic materials such as food scraps are disposed of each year in Wisconsin. A large percentage of this material could be composted or turned into useful products. The purpose of this article is to educate farmers and organizations on how to turn food waste into a high value food source for livestock. Yeast can be grown at any time of the year without the large inputs of agricultural chemicals and machinery that is common with other feed production methods. A yeast growing facility can be scalable to any size the producer wants such as a small …
Chocolate Bar Wrapping Machine,
2017
The University of Akron
Chocolate Bar Wrapping Machine, Austin M. Hoff, Daniel R. Trepke, Caleb B. Krichbuam
Williams Honors College, Honors Research Projects
Gilbert Chocolates has proposed to manufacture a machine to wrap chocolate bars. This machine is intended to replace two people wrapping the chocolate bars by hand, which is a time consuming method. This is especially apparent between October and January when the workers are working long hours in preparation for the Christmas rush of customers. Currently wrapping a bar takes about a minute and Gilbert Chocolates wants this time reduced down to 20-30 seconds. The budget for this project is set at $1000, and is being funded by the company. This machine needs to fit in a cubic foot of …
Advances In Control Of Food Mixing Operations,
2017
Technological University Dublin
Advances In Control Of Food Mixing Operations, Patrick J. Cullen, Serafim Bakalis, Carl Sullivan
Articles
Mixing is a ubiquitous unit operation within the food industry and employed not only to combine multiple ingredients, but also to control reactions and modify the structure of foods. Failure of the mixing process may result in poor quality, organoleptic or functional attributes of foods along with product safety concerns. The industry is increasingly adopting automation and advanced control strategies such as Process Analytical Technology. Sensors can provide both insights into the complex mechanisms of mixing along with effective control. Here we discuss some recent advances in the control of food mixing operations.
Effect Of Process Conditions Ongel Properties Of Egg White Silver Carp Surimi,
2016
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Effect Of Process Conditions Ongel Properties Of Egg White Silver Carp Surimi, Wang Xixi, Lin Chao, Li Xianghong, Xu Meiyu, Huang Qun, An Fengping
Food and Machinery
In order to improve the quality and add the value of silver carp surimi, the effect of different process conditions such as egg white powder, rinsing, heating, and frozen storage on gel properties of egg white silver carp surimi was investigated by using the texture profile analysis. The results showed that egg white powder had significant effect on gel strength with 7.0%. Silver carp surimi made by washing two times with water and one time with 1.0% NaCl solution, however, rinsing solution with Ca2+ was inadvisable. After processed under the heating method of 2-phase, 40 ℃ hot-watering for 60 …
Preparation And Properties Of Polyvinyl Alcohol Modified Non Woven Fabric Antibacterial Composite Membrane,
2016
Shanghai Ocean University, Shanghai 201306, China
Preparation And Properties Of Polyvinyl Alcohol Modified Non Woven Fabric Antibacterial Composite Membrane, Chen Jiyu, Yang Fuxin, Wei Lijuan, Du Yunpeng, Wang Haili
Food and Machinery
ObjectiveTo research the method of preparing polyvinyl alcohol modified non woven fabric antibacterial composite membrane and properties of composite membrane. Methods Solution blended process was used in this experiment to mix PVA mother liquid with different antibacterial agent to make antibacterial PVA mother liquid. Then surface coating method was used to coat antibacterial mother liquid onto non woven fabric to make composite films after drying. Test and compare the properties of different composite films. Results SD-PVA/NWF composite film was better than PS-PVA/NWF and SB-PVA/NWF not only in water absorption property ,but also in tensile strength and optical performance; The type …
Effects Of Different Extrusion Conditions On Physicochemical Properties Of Potato Powder,
2016
Food Science and Technology College, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Food Science and Biotechnology of Hunan Province, Changsha, Hunan 410128, China
Effects Of Different Extrusion Conditions On Physicochemical Properties Of Potato Powder, Zhang Lilin, Zhang Yu, Zhang Hanyu
Food and Machinery
Several physicochemical properties of potato powder were studied, including the material moisture, extrusion temperature and screw speed's influence. The results indicated that with the increase of material moisture, the water-solubility, iodine blue value of potato powder decreasing, water-absorption, oil-absorption increasing, expansibility increased firstly and then decreased, which was the largest in moisture of 35%, while the gelatinization temperature decreased firstly then increased, and the peak, valley, final viscosity, gelatin increasing gradually. Thermal stability was the strongest in the moisture of 30%. With the increasing of extrusion temperature, the water-solubility, iodine blue value increased gradually, water-absorption, oil-absorption decreasing, and the expansibility …
Research On Bactericidal Treatment Of Rose Water And Storage Properties Of Its Sterilized Product,
2016
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Research On Bactericidal Treatment Of Rose Water And Storage Properties Of Its Sterilized Product, Cui Yan, Zhang Li, Zou Yue, Wu Jinhong, Yang Ying, Xie Fan, Wang Zhengwu
Food and Machinery
Compared the sterilization effect and the volatile components loss of rose water after two different sterilization treatments, namely the ultra-high temperature (135 ℃, 5 s) sterilization and the high pressure processing (400 MPa, 15 min) sterilization. The storage stability of rose water in storage, which was sterilized by high pressure processing, was also studied. The result showed that high pressure processing sterilization had advantages over ultra-high temperature sterilization in the processing and production of rose water product. This study investigated several physicochemical properties of the rose water during storage period. The results showed that after the high pressure processing sterilization, …
Tomato Maturity Color Discrimination Based On Machine Vision,
2016
Mechanical and Electrical Engineering College, Shihezi University, Shihezi, Xinjiang 832000, China
Tomato Maturity Color Discrimination Based On Machine Vision, Bi Zhijian, Zhang Ruoyu, Qi Yanjie, Wu Yebei
Food and Machinery
Tomato quality is one of the most important factors ensured the consistency of tomato market factors. A color analysis method was proposed for classifying the fresh tomato, with reference to the national standard GB 8852—88, defining the classification standards of tomato maturity. In this study, tomato was divided into the four categories, full ripe, ripe, half ripe, and green ripe. RGB images of tomato were collected, removing the background and filtering de-noising, and then they were converted to HIS and HSV color models. Through the MATLAB programming, the mean values of the color components R, G, B, H, S, V, …
Study On Extraction Process And Antioxidant Activity Of Melanin From Tremella Fuciformis Residue,
2016
Chongqing Academy of Chinese Materia Medica, Chongqing 400065, China
Study On Extraction Process And Antioxidant Activity Of Melanin From Tremella Fuciformis Residue, Shi Xuan, Yan Yu, Liang Xuming, Tan Hongjun, Yang Yong, Zhong Geng, Shi Wenjuan
Food and Machinery
Melanin was extracted by alkali solution and acid extraction method with the assistance of microwave from Tremella fuciformis residue. The separation and purification was optimized. The spectral characteristics and antioxidant activities of melanin were researched. The results showed that the optimum process of extracting melanin from Tremella fuciformis residue by alkali solution and acid extraction method with the assistance of microwave were as follows: amount of extraction solvent to yield 1∶40, concentration of NaOH 1.75 mol/L, hydrolyzing time 2 h, microwave treatment time 60 s. In this condition color value of melanin extracted from Tremella fuciformis residue was 156.6, and …
Optimization For The Extraction Of Polysaccharides From Penicillium Camemberti And Its Antifreeze Activity,
2016
Anqing Vocational Technical College, Anqing, Anhui, 246003, China
Optimization For The Extraction Of Polysaccharides From Penicillium Camemberti And Its Antifreeze Activity, Liu Dong, Ye Hongling, Li Ping, Tan Wei
Food and Machinery
In this paper, the single-factor and Box-Behnken experiments were employed to optimize the extraction parameters of intracellular polysaccharide (IPS) from Penicillium camemberti, i.e. liquid-solid ratio, extraction time and temperature, and the antifreeze activity of IPS was also evaluated. The results showed that the IPS could be best extracted with liquid-solid ratio 36.7∶1 (mL/g) at 89.6 ℃ for 123 min, and the yield of it was about 12%. In addition, the antifreeze activity of IPS was almost equal to glycerol, and the livabilities of Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium bifidum were significantly improved by 1%~2% IPS.
Effect Of Ultrasonic Treatment On Phenolic Compounds, Colour And Antioxidant Activity Of Black Rice Wine,
2016
School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
Effect Of Ultrasonic Treatment On Phenolic Compounds, Colour And Antioxidant Activity Of Black Rice Wine, Zhang Qingan, Shi Fangfang, Wang Xi, Fan Xuehui, Zhou Baolong
Food and Machinery
The effects of ultrasound irradiation were studied on the phenolic compounds, color and hydroxyl radical scavenging ability of black rice wine. The results showed that the total content of phenolic, flavonoids, anthocyanins and the scavenging capacity of hydroxyl radical for the black rice wine decreased after ultrasonic treatment, while the brightness (L*), redness (a*) and yellowness (b*) of wine color had some certain increasing. Furthermore, the total anthocyanins content highly correlated with the color of a* in the black rice wine under the ultrasound irradiation, which suggests that the total anthocyanins may contribute …
The Batch Fermentation Kinetics Of Mulberry Fruit Wine,
2016
School of Food and Bioengineering, XiHua University, Chengdu, Sichuan 610039, China
The Batch Fermentation Kinetics Of Mulberry Fruit Wine, Hu Yongzheng, Li Mingyuan, Li Mei, Ding Wenwu, Kang Ling, Wang Chong, Chen Jianhua, Li Chunmei
Food and Machinery
The laws of cell growth, product formation and substrate consumption during mulberry wine fermentation were studied with mulberry juice. The kinetic models were established through Logistic model equation to fit the curves of cell growth, product formation and substrate consumption. The results showed as follows: When the initial sugar concentration was 200 g/L, the inoculation of activated yeast was 5%, and the fermentation time lasted for 100 h at 28 ℃, the residual sugar concentration of fermentation broth decreased to 3.86 g/L, the number of yeast increased to 2.83×108 CFU/mL and the ethanol concentration reached 9.01%. The models fitted …
Effect Of Ph Value In Preparation Process On Functional Properties Of Gelatin From Bighead Carp (Hypophthalmichthys Nobilis) Scale,
2016
Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Effect Of Ph Value In Preparation Process On Functional Properties Of Gelatin From Bighead Carp (Hypophthalmichthys Nobilis) Scale, Sha Xiaomei, Tu Zongcai, Wand Hui, Zhang Lu, Huang Tao, Hu Zizi
Food and Machinery
The effect of pH value in preparation process on proximate composition, yield and functional properties including gel strength, melting temperature and turbidity of gelatin from bighead carp (Hypophthalmichthys nobilis) scale was investigated. Moreover, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to evaluate the change of molecular weight distribution for fish gelatin. The results indicated that regardless of pH values in the range of 3.0~7.0 for preparation process, fish gelatin had a high quality with high protein content and low ash content. With pH value increasing, the yield of fish gelatin gradually decreased, however, turbidity showed an increased trend. When …
Study On Acidizing Conditions Of Acid-Induced Surimi Gel And Analysis Of Gel Properties,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Acidizing Conditions Of Acid-Induced Surimi Gel And Analysis Of Gel Properties, Wu Xuewei, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui
Food and Machinery
This research investigated the influence of setting temperature and time on the gel properties of glucono-δ-lactone (GDL)-induced surimi gel. The results showed that the acidification rate increased with the temperature increasing from 30 ℃ to 50 ℃. Consequently, the time for the gel pH to stabilize decreased which induce to the decline of gel strength and the increase of the expressible water content of GDL-induced surimi gel. It is indicated that protein subunits solubilized in various solvents revealed that the formation of GDL-induced surimi gel mainly through hydrophobic interactions and it increased with temperature. The content of total SH increased …
Studies On Formation Of Ages By Lysine In Maillard Reaction,
2016
Ginling College, Nanjing Normal University, Nanjing, Jiangsu 210097, China
Studies On Formation Of Ages By Lysine In Maillard Reaction, Li Pu, Xia Qiuqin, Liu Guimei, Lu Yongling, Lu Lishuang
Food and Machinery
[Purpose] The different influencing factors are investigated on producing AGEs by Lysine in Maillard reaction, and the different between single amino acid (Lysine, or Argine) -reducing and mixed Lys- Arg -reducing sugar system are compared. [Method] Fluorescence spectrometry (λex / λem =370 / 440 nm) is used to detect the amount of AGEs, the factors of sort and concentration of sugar, metal ion, temperature, pH and genistein concentration in Maillard reaction and proportion of lysine and arginine in Lys/Arg-reducing sugar system was discussed. [Result] The increasing of sugar concentration, pH, or temperature, the more amounts of AGEs was produced. Fe …
