Jujube Motion Analysis And Its Reliability Analysis Of Image Acquisition,
2017
College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
Jujube Motion Analysis And Its Reliability Analysis Of Image Acquisition, Dai Hongchun, Liang Ning, Dang Xiaohui, Hu Yaohua
Food and Machinery
Roller conveyor turning mechanism is the most widely used in machine vision grader system. Through force analysis and motion analysis of jujube in it , the horizontal distance mathematical model of jujube from just contact friction was gotten by static acceleration to the same as linear velocity at roller contact point and the rotation angle mathematical model when grabbing jujube images in a certain distance after the accelerating rotation process. Studying the Chinese date of Sinkiang, by determining the appropriate transport speed, position of the camera, and the camera image acquisition frequency of jujube, all the surface information can be …
Simulation And Error Analysis Of Cam Profile Curve Design Of Fruit Pushing Mechanism Of Net Machine,
2017
Department of Mechanical Engineering, Tangshan College, Tangshan, Hebei 063000, China
Simulation And Error Analysis Of Cam Profile Curve Design Of Fruit Pushing Mechanism Of Net Machine, Xi Xiaoyan
Food and Machinery
According to the requirement of the end-effectors, the cam profile of pushing mechanism of fruit net machine was designed and error analysis was analyzed based on ADAMS. The position curve of the follower with respect to the center of the cam follower was obtained by using the positive and inverse dynamics of ADAMS. The cam contour curve was obtained by the inversion method and the create trace spline function of ADAMS. The displacement, velocity and acceleration curve of the end-effectors were obtained. Compared with the theoretical value, the results showed that the cam profile meet the requirements of the trajectory, …
Effect Of Acidic Electrolytic Water Combined With Modified Atmosphere Packaging On The Quality Of Fresh-Cut Lettuce,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effect Of Acidic Electrolytic Water Combined With Modified Atmosphere Packaging On The Quality Of Fresh-Cut Lettuce, Qiao Yongxiang, Xie Jing, Lei Hao, Zhang Shuanshuan
Food and Machinery
The influence of acidic electrolytic water combined with modified atmosphere packaging (MAP) on preservation of fresh-cut lettuce during storage at 4 ℃ was studied. Results indicated that compared with the control group of acidic electrolytic water (pH 2.3, available chlorine content 60 mg/L) combined with air packaging (21% O2+1% CO2), the pretreatment of electrolysis water combined with MAP could effectively inhibit the growth and reproduction of microorganisms, delay loss of moisture and vitamin C, inhibit metabolism and reduction of soluble solids content as well. Moreover, it could inhibit the decomposition of chlorophyll and reduce its yellowing …
Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice,
2017
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan Univers
Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing
Food and Machinery
To study the freshness and quality changes after electron beam irradiation in three different forms, include paddy, brown rice, milled rice, during storage , taking the fresh late japonica rice was selected as raw material. The effect of electron beam irradiation on paddy, brown rice and milled rice based on the doses of 0, 2, 4 kGy was studied, including the effects on moisture content, color, fatty acid value, viscosity value and taste value. Results indicated that the paddy, brown rice, milled rice at 2, 4 kGy irradiated doses compared to the corresponding non-irradiated sample, moisture content, whiteness, redness and …
Study On Protective Effect Of Puerarin Solid Beverage On Chemical Hepatic Injury,
2017
South China University of Technology, Guangzhou, Guangdong 501640, China
Study On Protective Effect Of Puerarin Solid Beverage On Chemical Hepatic Injury, Huang Min, Zheng Jianxian, Dong Qingliang, Li Jiaxing
Food and Machinery
With puerarin solid beverage made of pueraria, hawthorn, acid gill, okra, Rhizoma zingiberis, corn peptide and crystalline fructose as the test substance, to study its protection function on chemical hepatic injury by CCl4 in the Wistar mice. Wistar mice were randomly allocated to negative control group, model control group and three experiment groups, which were treated with intubation of distilled water or 1.08, 2.17 or 4.33 g/kg test substance per day for 30 days. Groups which except negative control group were treated with gastric intubation of CCl4, and the chemical hepatic injury model was gained. The level …
Effects Of Different Heat Treatment On Oxidordeuctase Activity Of Walnut Kernel,
2017
College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan 610065, China
Effects Of Different Heat Treatment On Oxidordeuctase Activity Of Walnut Kernel, Wu Qiuhao, Jia Lirong, Chen Ante, Zhang Xi, Huang Rongrong, Liu Xuebin, Wang Ping
Food and Machinery
Effects of microwave, far-infrared heating and hot-air treatment on enzyme activity of walnut kernels were investigated. After undergoing different strength of microwave, far-infrared ray and hot-air, the activity of lipoxygenase activity (LOX), peroxidase (POD) and hydrogenperoxidase (CAT) in walnut kernels were determined. The results showed that microwave, far-infrared heating and hot-air treatment could inhibit the activity of LOX, POD and CAT effectively. The conditions of three heat processing were optimized as follows, i.e. treated at 385 W microwave for 3 min, 90 ℃ far-infrared heating for 30 min, or 90 ℃ hot-air treatment for 90 min, respectively.
The Influence Of Wall Material Proportion To Preparation Of Complex Coacervation Natural VE Microencapsulation Embedding Effect,
2017
Department of Material Science and Engineering, Xi’an University of Science and Technology, Xi’an, Shaanxi 710054, China
The Influence Of Wall Material Proportion To Preparation Of Complex Coacervation Natural VE Microencapsulation Embedding Effect, Qiang Junfeng
Food and Machinery
Nature VE Microcapsules was produced by using Composite gel method. This method of producing Nature VE Microcapsules was based on the properties of wall material and Complex coacervation process. Gelatin and Alginate were used as wall materials, and 5% of calcium chloride was chose as curing agent. The influence of two different proportion of wall material to Nature VE Microcapsules Morphology and the effects of particle size distribution and embedding were also researched. The results showed that the production rate and efficiency as well as the solid effective loads were highest when the ratio of gelatin wall at …
Retain Moisture Properties Of Tobacco Recombination Humectant Of Edible Wax And Its Application,
2017
The USTC-Anhui Tobacco Joint Laboratory of Tobacco Chemistry, Hefei, Anhui 230026, China;Research and Development Center, China Tobacco Anhui Industrial Corporation, Hefei, Anhui 230066, China
Retain Moisture Properties Of Tobacco Recombination Humectant Of Edible Wax And Its Application, Xu Yingbo, Chen Kaibo, Xu Zhiqiang, Ge Shaolin, Yan Xiangyang, Liu Shaomin
Food and Machinery
The edible wax, AJ polysaccharide monomer and recombination samples were selected for the moisture retention test to evaluate the moisturizing property of tobacco in low humidity environment. The results showed that the edible wax and AJ polysaccharide monomer both had certain effect on the moisture of tobacco. The moisturizing property of plant wax 1 was better than that of other edible wax. When the edible wax and AJ polysaccharide monomer were compounded, the moisturizing performance of the tobacco was further improved by the coordination effect of the two samples. Scanning electron microscopy (SEM) revealed that besides the effect of traditional …
The Role Of Quorum Sensing In Biofilm Formation Of Foodborne Micro-Organism,
2017
Food College Sichuan Agricultural University, Ya’an, Sichuan 625014, China
The Role Of Quorum Sensing In Biofilm Formation Of Foodborne Micro-Organism, Zhang Guoli, Ao Xiaolin, Liu Shuliang
Food and Machinery
The biofilm is a multicellular group structure formed by numerous gathered microorganism which adheres on the surfaces. This phenomenon is widespread in a variety of foodborne micro-organism, and it is important for food processing and security. Quorum sensing (QS) has been proven to be an important factor in the formation of biofilm. In this review, the regulation function of QS in the biofilm formation of several kinds of foodborne bacteria and fungi was discussed, and this would provide reference to biofilm control and utilization in food processing.
The Design And Application Of Evaluation Method For Quality Stability Of Cigarette Production Process,
2017
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
The Design And Application Of Evaluation Method For Quality Stability Of Cigarette Production Process, Xiong Anyan, Li Shanlian, Ding Meizhou, Liu Wenzhao, Gu Liang, Huang Guangfu
Food and Machinery
In order to make up for the deficiency of the existing evaluation method of quality stability, a new method of evaluating the quality stability of cigarette production process was developed by using statistical techniques. This method first classified the variables in the production process, and different types of variables using different methods were used to calculate the quality stability index. Moreover, different weights were determined according to both the importance of different processes and different variables in processes, and then the process using weighted average method was applied to calculate the stability of quality index. Furthermore, the process (batch) using …
Antimicrobial Peptides And Its Application In The Control Of Fruit And Vegetable Diseases,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Antimicrobial Peptides And Its Application In The Control Of Fruit And Vegetable Diseases, Wang Wenjun, Zeng Kaifang, Deng Lili, Yao Shixiang
Food and Machinery
Antimicrobial peptides are widely present in the organism, which are gene-encoded, ribosomal synthesized polypeptides. Antimicrobial peptides have anti bacteria, fungi, viruses and other biological functions. They are the important part of non-specific immune function of organism. With the development of the research on the antimicrobial peptides, they are expected to be excellent substitutes for antibiotics, fungicides. This review briefly introduces the classification, mechanism and application in the control of fruits and vegetables diseases of antimicrobial peptides, and prospects the problems existing in the research and widely application.
Research Progress Of New Formaldehyde Scavengers In Food Products,
2017
College of Science and Technology,Shanghai Ocean University, Shanghai 201306, China
Research Progress Of New Formaldehyde Scavengers In Food Products, Chen Xifeng, Tao Ningping, Xu Changhua, Gu Dongchen
Food and Machinery
This article briefly describes the source and the harm of formaldehyde in food and its effects on food quality. The types of formaldehyde scavenger in food and the study of complex formaldehyde scavenger in recent years were systematically introduced. And provided the basis for selecting the suitable formaldehyde scavenger in the future, and looked forward to the environmental protection and high efficient research direction of the new formaldehyde scavenger.
Research Progress In Functional Nutrients And Biological Activities Of Hibiscus Syriacus L.,
2017
College of Landscape Architecture, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research Progress In Functional Nutrients And Biological Activities Of Hibiscus Syriacus L., Zhang Wenyan, Wang Xiaohong, Li Anping, Feng Binyi
Food and Machinery
Hibiscus syriacus L. is a kind of ornamental plants with abundant functional nutrients and bioactive substances. The domestic and overseas research progress of functional nutrients and bioactive extracts of H. syriacus L were reviewed. Moreover, its function of extracts and the development status of related products were summarized, and the relative development and utilization prospect were prospected. Our study would provide theoretical basis for the comprehensive development and utilization of Hibiscus syriacus L.
Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage,
2017
Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Crop Genetic Improvement and Biotechnology Laboratory, Nanning, Guangxi 530007, China
Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Yan Huabing, Qin Meiying, Wan Gying, Li Zhichun, Wei Ping, Zhou Kui
Food and Machinery
The paper focused on the effect of the cassava flour on the qualities and texture characteristics of biscuits during storage, different proportion of cassava flour instead of low-gluten flour was made biscuits, and evaluated the physical and texture indexes of the products. The results showed that the brightness of biscuits add the cassava flour was decreased, colour and lustre was turned yellow. The cassava flour could reduce the moisture content and water absorp-tion, improved the brittleness of biscuits during storage. Thereinto, the biscuits during storage had the lowest moisture content, chewiness, hardness, and the highest brittleness when the cassava flour …
Microstructure Of Rabbit-Skin Collagen And Influences Of Different Factors On Its Aggregation,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Microstructure Of Rabbit-Skin Collagen And Influences Of Different Factors On Its Aggregation, Ma Mingsi, Zhang Yuhao, Ma Liang, Wang Xuemeng, Han Shuang, Zhang Xiaojie
Food and Machinery
In this study, UV spectroscopy, Fourier transform infrared spectroscopy and scanning electron microscopy, were used to study the microstructure of rabbit-skin collagen, respectively. The effects of temperature, collagen concentration, pH value and ionic strength on aggregation properties of collage were also studied. The results of UV spectroscopy and Fourier transform infrared spectroscopy showed that the absorption peak and the corresponding wavelength in accordance with the characteristics of type Ⅰ collagen. Moreover, the results of scanning electron microscopy showed that the collagen was irregular dense sheet film, partially wrinkled on the surface. Furthermore, the results of aggregation properties of rabbit-skin collagen …
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology,
2017
Beijing High-tech Innovation Centre of Food Nutrition and Human Health, Beijing 100048, China; Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping
Food and Machinery
Given the high quality wheat gluten protein, the hydrolysis conditions including hydrochloric acid concentration, hydrolysis time and solid-liquid ratio were optimized with the degree of hydrolysis, umami amino acids (aspartic and glutamic acid) as indices using hydrochloric acid, and the processing technique was expatiated. Moreover, 3-monochloropropane-1,2-diol (3-MCPD) combining with acidolysis process was measured and sensory evaluation assessment team was organized to do the sensory evaluation of hydrolyzed vegetable protein under different conditions. Additionally, the optimum preparation was selected. Finally, on the basis of single factor experiment, the response surface of the 3 level design (Box-Behnken design) was used by degree …
Determination Of 5 Kinds Of Phthalate Acid Esters In Food By Single Drop Microextraction Combined With Gas Chromatography-Mass Spectrometry,
2017
Department of Food Science, College of Biochemical Engineering, Beijing Union University, Beijing 100191, China
Determination Of 5 Kinds Of Phthalate Acid Esters In Food By Single Drop Microextraction Combined With Gas Chromatography-Mass Spectrometry, Qin Fei, Mi Shengquan
Food and Machinery
To develop a rapid and simple method for the determination of five phthalate acid esters (PAEs) in soy sauce, vinegar, and juice by gas chromatography-mass spectrometry (GC-MS) after single drop microextration. The five PAEs was analyzed by GC-MS. Good linearity was obtained for five PAEs at the concentration of 1～10 mg/mL, r≥0.995. At three different spiked concentration levels, the average recoveries of 5 PAEs in three different samples were between 75.4% and 113.0%. The intra-day and inter-day precisions (relative standard deviation, RSD) were 2.4%～7.3% and 1.9%～8.5%, respectively. Among 5 PAEs, the detection rate of DBP was 100% utmost. The DBP …
Originalitytrend Of Global Food Packaging Design From “Pentawards” Prizewinning Works,
2017
School of Art and Design, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Originalitytrend Of Global Food Packaging Design From “Pentawards” Prizewinning Works, Li Li, Chen Hong
Food and Machinery
To select the prizewinning works in food and beverage kind in Pentawards International Packaging Design Contest from 2010 to 2016, comprehensively analyzes the pictures, characters, colors, packaging materials and technology of packaging works, and explores the characteristics and development trend of global food packaging originality design in recent years. The results show are as the following: in pictures, the food packaging originality prefers flatting and abstraction, and return of hand-drawn illustration; in colors, it prefers the application of gradients, monochrome and dedicated color; in characters, the characters modularization, handwriting and a sans-serif font will become design trend; in materials, adequate …
Multiple Mutation Breeding Of Aspergillus Oryzae With High Protease Activity In Soy Sauce Fermentation,
2017
College of Chemical &Bioengineering, Changsha University of Science &Technology, Changsha, Hunan 410004, China
Multiple Mutation Breeding Of Aspergillus Oryzae With High Protease Activity In Soy Sauce Fermentation, Ye Jing, Jiang Xuewei, Luo Xiaoming, Zhou Shangting, Yang Zijiang, Jiang Xiaohong, Li Yaobo
Food and Machinery
The original strain of Aspergillus oryzae CS3.03 isolated from koji powder was treated with the composite mutagen UV-DES. The mutants were screened with the method of casein plate and agar block. According to re-screening results detecting with the method of Folin-phenol, and the better screening means was found. At the same time, the fermentation ability of high protease activity mutants were tested in the state of low-salt solid-state fermentation technology, and the genetic stability of the best was tested by repeated multiplying. The results showed that the screening efficiency of agar block method was significantly higher than casein plate method. …
Comparative Research On Different Emulsifiers In Chinese And Japanese Flour Based Pound Cake Batter Systems,
2017
State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; MagiBake International Co., Ltd., Wuxi, Jiangsu 214131, China
Comparative Research On Different Emulsifiers In Chinese And Japanese Flour Based Pound Cake Batter Systems, Wang Feng, Chen Cheng, Yang Zixuan, Hao Yuehui, Jin Weize, Chen Junmin, Huang Weining, Akihiro Ogawa
Food and Machinery
The effect of the different emulsifiers on rheological and thermodynamical properties of the Chinese and Japanese flour based pound cake batter systems was investigated. Results showed that the specific gravity of cake batter containing 10%MFC changed the most. The specific volume of cake increased significantly as the addition of MFC increased. The bubble distribution of cake batter containing MFC was more uniform, and the emulsion system had greater stability. The hardness of the cake containing 7.5% was equivalent to that of the cake containing 5% SP. The cake product with 10% MFC addition had best sensory scores and best anti-retrogradation …
