Innovative Design For A Multifunctional Corn Storage Container,
2016
School of Mechanical and Automotive Engineering of Hubei University of Arts and Science, Xiangyang, Hubei 441053, China
Innovative Design For A Multifunctional Corn Storage Container, Chen Guohua, An Xueli, Hu Haiying
Food and Machinery
Based on the extensive market investigation and full consideration of the product development demanding, a new multifuntional corn storage container was designed using a optimization design principlein in this study. The new container was integrated with ventilation air-drying, heating and drying, deworming and sterilization, and energy supplied by photovoltaic solar power. Then its solar control system was realized. Our practical application shows that the product works well and guarantees a safe storage of corn.
Effect Of Drying Conditions On Quality Of Cooked Dictyophora,
2016
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of Drying Conditions On Quality Of Cooked Dictyophora, Ren Ting, Cheng Yajiao, You Yuming, Liu Xiong
Food and Machinery
In order to select the best drying method and temperature of dried cooked dictyophora， compared the influence of four different drying methods, hot air drying, vacuum drying, far infrared drying and vacuum freeze drying, under different drying temperature on colour, rehydration, texture, polysaccharide content and organization structure of dried cooked dictyophora. The results showed that that the dried cooked dictyophora during vacuum freeze drying and vacuum drying could full rewatered in 20 min and 30 min respectively, while hot air drying and far infrared drying all need 40 min. The 䥺SymbolDA@E value of cooked dictyophora dried by vacuum freeze drying …
Comparative Study On Polyphenol, Flavonoid And Antioxidant Activities From Different Parts Of Akebia Trifoliata.,
2016
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory of Rice and By-product Deep Processing, Changsha, Hunan 410004, China
Comparative Study On Polyphenol, Flavonoid And Antioxidant Activities From Different Parts Of Akebia Trifoliata., Lu Jun, Luo Dan, Zhang Jiaqi, Huang Hui, Fu Chunya, Li Zhonghai
Food and Machinery
In order to evaluate the content of polyphenol and flavonoid, as well as antioxidant activity in different parts of Akebia trifoliata., the ultrasonic-assisted and reflux method were used. The content of polyphenol and flavonoids, and antioxidant capacity in different parts were compared. The results showed that the ultrasonic extraction method was more efficient than the reflux extraction method, among the all extracts, the highest content of polyphenol and flavonoid, and strongest antioxidant capacity was found in cane extract by ultrasonic-assited (CSJ). The contents of the total polyphenol, flavonoid in CSJ as (63.033±0.482) mg/g, (26.395±0.731) mg/g, respectively, and the DPPH, ABTS, …
Comparisons Of Antioxidant Activities And Contents Of Total Phenols Of Different Extraction Parts From Spiranthes Sinensis,
2016
School of Medicine, Yangzhou University, Yangzhou, Jiangsu 225009, China
Comparisons Of Antioxidant Activities And Contents Of Total Phenols Of Different Extraction Parts From Spiranthes Sinensis, Yan Xin, Wang Wei, Liu Liang
Food and Machinery
The in vitro antioxidant activities of different extractions of Spiranthes sinensis(Pers.)Ames were evaluated through DPPH and ABTS assays, and the total phenols contents were determined by Folin-Ciocalteu method. It was shown that all the different extraction parts of S. sinensis had significant in vitro antioxidant activities in a dose-dependent manner; The antioxidant activities and total phenols contents were both ordered as follows: ethyl acetate extraction>n-butanol extraction> petroleum ether extraction. The results showed that the in vitro antioxidant activities were positively correlated with the total phenols contents of different extraction parts of S. sinensis, the IC50 values of scavenging …
The Optimization Of Extraction Process Of Insoluble Antioxidant Dietary Fiber From Orange Pomace,
2016
College of Biological Science and Technology, Minnan normal university, Zhangzhou, Fujian 363000, China
The Optimization Of Extraction Process Of Insoluble Antioxidant Dietary Fiber From Orange Pomace, Xue Shan
Food and Machinery
The enzymes-chemical method was used to extract the insoluble antioxidant dietary fiber (IADF) from the remaining orange pomace after oppressing juice. The single factor experiment and response surface optimization have carried out considering the clearance rate of DPPH free radical as the indicator. The results of response surface showed that the clearance rate of free radicals was best in the condition of liquid ratio 33.58 mL/g, protease dosage of 0.21 mL/g, amylase temperature of 67 ℃ and glucoamylase temperature of 64 ℃, and highest value was up to 3.520 mmol Trolox/100 g IADF.
Optimization Of Purification Technology For Total Flavonoids From Mentha Haplocalyx By Macroporous Resin,
2016
College of Horticulture and Landscape, Hunan agricultural university, Changsha, Hunan 410128, China; State Key Laboratory of Subhealth Intervention Technology, Changsha, Hunan 410128, China
Optimization Of Purification Technology For Total Flavonoids From Mentha Haplocalyx By Macroporous Resin, Liu Xuehui, Zhang Si, Zhang Zhixu, Kang Xincong, Li Jian, Xie Hongqi, Liu Dongbo
Food and Machinery
Based on the adsorption-desorption rate and the content of total flavonoids, static and dynamic adsorption methods were adopted to evaluate the purification ability of 6 macroporous resins, including ADS-7, ADS-17, NKA-9, AB-8, D101, and HPD-100, for purifying total flavonoids from of Mentha haplocalyx. The results showed that AB-8 was adsorbed best among all the candidates. The optimum purification condition was as follows. The flow rate was 1 mL/min, and the loading volume of sample was 3 BV containing flavonoids 2.56 mg/mL in it, desorbed by 4 BV 30% ethanol. Finally, 90.35% total flavonoids from Mentha haplocalyx were obtained. The method …
Study On The Preparation Of Beer Yeast Extract From Its Waste Residue,
2016
College of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, China
Study On The Preparation Of Beer Yeast Extract From Its Waste Residue, Wu Mangang, Lei Shumin, Bian Junjie, Fei Litian, Yu Hai, Ge Qingfeng, Jiang Hong, Zhou Pingfan
Food and Machinery
In order to acquire optimum conditions of preparation of yeast extract from its waste residue, single factor experiments were conducted to a good condition of adding external enzymes, and also it was compare with the traditional process. And then the GC—MS was used to analyze the flavor of the yeast extract for determining the best stratagem. Through optimization, the best optimum condition is that it adding 0.20% neutral protease and reacting for 36 h at pH 6.0. The final extract contained a variety of acids, esters, alcohols and other substances. The neutral protease method is shown a better way to …
Combinated Use Of Enzyme And Acid For Collagen Extraction From Fish Scales,
2016
Department of Biology and Chemistry, Hunan University of Science and Technology, Yongzhou, Hunan 425100, China
Combinated Use Of Enzyme And Acid For Collagen Extraction From Fish Scales, Chen Tiebi, Liu Dongmin, Lu Kang, Wang Jianhui, Zhou Qiang, Deng Guosheng, Li Mengqun
Food and Machinery
In order to realize the efficient extraction of collagen from fish scales, acid-enzyme coupling methods was used for collagen extraction based on the optimized decalcification, mixed-acid and enzymatic extraction. The optimum decalcification of fish scales was as follows. The solid to liquid ratio was 8∶100, soluted in 1.0 mol/L hydrochloric acid, and then reaction at 20 ℃ for 1.0 h. The best conditions for collagen extraction using mixed acid were 1∶12 of acetic acid, 1∶10 of citric acid, and 1∶12 of lactic acid for 3 d extraction and the extraction yield of it was 48.14%. The best enzymatic extraction conditions …
Optimizing Extraction Process Of Α-Solanine From Potato Using Response Surface Method,
2016
School of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering and Technology Center of Agricultural Products Processing, Tianjin 300384, China
Optimizing Extraction Process Of Α-Solanine From Potato Using Response Surface Method, Li Zhiwen, Wang Na, Liu Xiang, Li Hang
Food and Machinery
This study was carried out to establish optimum conditions for the extraction of total alkaloids from potato (Solanum tuberosum). The extraction temperature, extraction time, ultrasonic power and solid-liquid ratio, as major factors influencing the extraction amount according to the single factor tests, were selected as the independent variables. And the extraction amount of α-solanine was selected as response factor. The optimal extraction conditions were studied using the response surface analysis and the Box Behnken central combination design. The results showed that the optimum extraction conditions were the alcohol-acetic acid ratio as the extraction solvent, 8︰2 extraction temperature 49 ℃, extraction …
Optimization On Saponin Extraction From Rhizoma Paridis By Inner Ebullition,
2016
Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Hunan South, Yongzhou, Hunan 425199, China; College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China
Optimization On Saponin Extraction From Rhizoma Paridis By Inner Ebullition, Yuan Zhihui, Jiang Qiongfeng
Food and Machinery
In order to improve the unit yields of medicinal components, and provide a scientific basis for effective exploring of Rhizoma paridis, single factor experiments were combined with inner ebullition and response surface methods to extract the saponin from Rhizoma paridis. Based on the single factor experiments of ethanol concentration, temperature, liquid feed ratio, and extraction time, the best levels of all factors were established. The extraction conditions were optimized by the Box-Behnken design and the optimum conditions were as follows: 39% of ethanol concentration, 86 ℃ of extraction temperature, and 5.5 min of extraction time. The yield of saponin extracted …
Optimization And Quality Analysis Of Ultrasonic Assisted Enzymatic Hydrolysis On Peeling Yellow Peach Fruit,
2016
Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
Optimization And Quality Analysis Of Ultrasonic Assisted Enzymatic Hydrolysis On Peeling Yellow Peach Fruit, Fu Fuhua, Yuan Hongyan, Pan Zhaoping, Shan Yang
Food and Machinery
Ultrasonic assisted enzymatic hydrolysis was used in peeling process to the yellow peaches (Jin tong 5). The optimum technological conditions were obtained by single-factor and response surface methodology. The quality of peeled yellow peach by ultrasonic assisted enzymolysis and non-assisted enzymolysis under the optimum conditions was compared. The results showed that the ultrasonic assisted optimum conditions were achieved as follows: ultrasonic power 450 W, temperature 45 ℃, time 30min, enzymes concentration 0.31 g/100 mL, pH 3.5, and liquid ratio W(yellow peach)∶V(enzyme solution) =1∶3 (g/mL) with ultrasonic assisted method. And the results showed that the quality of peeled yellow peach was …
Optimization Of Preparation Technology And Quality Evaluation Of Nutrition Of Kiwifruit,
2016
Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an, Shaanxi 710021, China
Optimization Of Preparation Technology And Quality Evaluation Of Nutrition Of Kiwifruit, Xu Mudan, Cao Qing, Mao Gennian, Wei Chenxi
Food and Machinery
To study the best formulation of kiwifruit nutritional chewable tablet, the fresh kiwifruit was used as raw material to prepare the fruit powder through slicing, vacuum drying, and crushing. A certain amount of vitamin A and vitamin D were added. According to the single factor experiment, the formulation of kiwi fruit nutrition chewing tablets was also optimized using L9(33) orthogonal experiment. Ultimately, the quality of the prepared tablets was evaluated. The best formulation was 40% fruit power, 25% mannitol, 30% lactose, and 5% glucose, 10% PVP ethanol solution, which was used for soft materials, and 0.5% …
Influence Of Processing Technology On Stability Of Tremella Fuciformis Cloudy Drink,
2016
College of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shangxi 725000, China; Shangxi Engineering Labs of Se-enriched Food, Ankang, Shangxi 725000, China
Influence Of Processing Technology On Stability Of Tremella Fuciformis Cloudy Drink, Yang Xu, Zhuxin Peng, Lvyuan Ping
Food and Machinery
The processing technology and its effect on stability of Tremella fuciformis cloudy drink was investigated in this study. The appropriate rehydration conditions were determined by the moisture content of T. fuciformis. The total saccharides, reducing saccharides and polysaccharides content of T. fuciformis boiled drink were examined to study the effects on of boiling time. Combining with DPPH and hydroxyl radical scavenging activity, we analyzed the oxidation stability of boiled drink at different boiling time. The appropriate choice for stabilizers and complex program were determined by single factor and uniform design with indicators, including viscosity and suspension stability. Our results indicated …
Processing Technology Of Black Adzuki Bean Paste,
2016
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Processing Technology Of Black Adzuki Bean Paste, Zhang Xuelu, Ruan Changqing, Li Fang, Sun Jitao, Liu Wenjing
Food and Machinery
To make full use of the black adzuki bean resources and make black adzuki bean paste with high nutritional value, the water absorption of black adzuki beans with different soaking temperatures and time, the bean paste rate, sensory evaluation and the texture profile of different cooking time of black adzuki beans paste were determined. The research showed that the optimum process parameters of black adzuki bean paste were: soaking temperature 40 ℃, soaking time 150 min, cooked time 40 min; under this condition, the yeild rate of bean paste reached 72.93%±1.53%. The making black adzuki bean paste was estimated uniform …
Comparison And Analysis Of The Protein Characteristics In 9 Kinds Of Commercial Asini Corii Collas,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Comparison And Analysis Of The Protein Characteristics In 9 Kinds Of Commercial Asini Corii Collas, Chang Bingyu, Chen Maoshen, Hao Xianghui, Guo Shangwei, Ma Jianguo, Zhong Fang
Food and Machinery
The protein characteristics of 9 kinds of commercial Asini Corri Collas (ACC, E1—E9) were compared, including amino acid composition, pI, secondary structure and molecular weight distribution. The differences of pI were negligible and all samples showed a range of 4.38—4.88. Circular dichroism results indicated that only random coil configurations was observed of all ACC samples due to the damage of triple helix structures. The amino acid composition was similar other than some differences in imino acid (Pro and Hyp) composition. E2, E3, E4 and E9 showed lower imino acid content (<23.80%) than that of others (>25.0%). Significant differences in the molecular weight distribution were …
An Empirical Study On The Content Of Food Brand Micro-Blog——Taking An Example Of Internet Food Brand “Three Little Squirrel”,
2016
International College of Hunan Agricultural University, Changsha, Hunan 410128, China
An Empirical Study On The Content Of Food Brand Micro-Blog——Taking An Example Of Internet Food Brand “Three Little Squirrel”, Luo Shiyu, Yang Wentao, Dend Xiangyang, Liu Hanlu, Jia Ting
Food and Machinery
Faced with the revolution in internet plus food industry, the communication of internet food brand three squirrels has become a model to research the direction of development in the industry. In order to create and maintain a unified brand personality, internet food brand used some methods such as spreading content themes without direct relationship to the brand in micro-blog, mainly using a communication form of text plus image and the multi language style with the sub culture characteristic. These methods also give some inspiration for the application of micro blog dissemination of internet food brands. First, using social media to …
The Reflection And Reconstruction Of The Development Of Food Logistics In China,
2016
Chong Qing City Management College, Chongqing 401331, China
The Reflection And Reconstruction Of The Development Of Food Logistics In China, Zeng Yuying
Food and Machinery
Food safety is closely related to people's daily life. Food logistics is an important factor affecting food security. In China, food logistics industry is still in its infancy. Chinese infrastructure construction in food logistics, food logistics industry standardization, frozen food chains, and food logistics information technology has made great progress. However, our food logistics industries still have a lot of problems. The infrastructure of food logistics is still relatively backward. Food logistics technology is not only underdeveloped, but also not formatted a unified food industry standard. What’s more, government oversight and business organizations are also far from played out. In …
Comparisons Of Gmf Labeling System Between European Union And The United States And Its Enlightenment,
2016
Huazhong Agricultural University, Wuhan, Hubei 430070, China
Comparisons Of Gmf Labeling System Between European Union And The United States And Its Enlightenment, Wang Hu, Lu Dongyang
Food and Machinery
GMF labeling is significant in its safety supervision. At present, two kinds of systems, compulsory and voluntary labelings, differing in labeling types, methods, forms and contents, are adopted in the European Union and the United States respectively. Different choices of system between the European Union and the United States were decided by the differences in idea and value of the GMF safety management, trade condition, cultural tradition, public opinions and other aspects. China should draw useful experience from the comparisons between the European Union system and the United States system to improve GMF labeling management on the basis of national …
The Constitution And Characteristics Of American Food Legal System And Its Enlightenment To China,
2016
Chongqing College of Humanities Science Technology, Chongqing 401524, China
The Constitution And Characteristics Of American Food Legal System And Its Enlightenment To China, Liu Sujun
Food and Machinery
Food and legal system in the United States is composed of three parts，which is the laws enacted by federal Congress, regulations developed by administrative functional departments and the operating mechanism which is under the leadership of President of food safety advisory committee. Its high efficient administrative system, a wide range of public participation, as well as food safety traceability and issues of food recall system, are worth the necessary reference to our legal system of food. It is necessary in the reference basis to take some measures, such as further improving the existing legal system of food, improving public participation …
Study On Administrative Law Regulation Of Food Safety Supervision In China,
2016
China University of Political Science and Law, Beijing 100088, China
Study On Administrative Law Regulation Of Food Safety Supervision In China, Chen Yumeng
Food and Machinery
At present, the fact that various kinds of safety problems frequently appear in the market shows that there are many problems in the existing food safety supervision system in our country. From the dimension of administrative law on these issues for careful analysis, it can be found that food safety supervision system in our country exists a series problems, such as fragmentation, lack of unified food safety regulation standard, lack of accountability efforts. It is necessary that some corresponding innovations should be taken on the basis of the present situation, to establish an efficient administrative management system with unified and …
