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 …
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 …
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 …
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% …
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 …
Effect Of Anthocyanins From Blueberry On Primary Chicken Embryonic Fibroblast,
2016
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops ( North China) , Ministry of Agriculture, P.R.China, Beijing 100097, Ch
Effect Of Anthocyanins From Blueberry On Primary Chicken Embryonic Fibroblast, Wang Dan, Huang Ziteng, Ma Yue, Zhao Xiaoyan
Food and Machinery
The effect of blueberry anthocyanins on the growth of primary chicken embryonic was investigated fibroblast in this study. 21.34% of anthocyanins was used to The situation of cell growth was evaluate by optical microscope, cell counter, and MTT assays. We observed that 50-100 μg/mL was the optimal concentration, which had no cytotoxicity to primary chicken embryonic fibroblast. It would inhibit cell growth when the concentration was more than 100 μg/mL. The results of this study may provide the basis for further development of anthocyanins functional studies and give helpful information for preventing the virus which used primary chicken embryonic fibroblast …
Research On The Influence Of Impact Pose On The Discreteness Of Pistachio’S Impact Sound,
2016
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Research On The Influence Of Impact Pose On The Discreteness Of Pistachio’S Impact Sound, Wang Tao, Feng Tao, Zhong Chenyu
Food and Machinery
In order to know the influence of impacting pose on the sound discreteness of a single pistachio , the sounds of the closed and open pistachio during impacting were recorded, and the 100-times data for each type on the same condition were analyzed including the discreteness of spectrum and statistical parameter. The discreteness of spectrum was evaluated by the angular separation between each sample signal with its average and variation coefficient, ant that of statistical parameter was then assessed by its variation coefficient, represented by energy, entropy and zero-cross rate, respectively. Moreover, the variation coefficient of the parameter was defined …
Research And Realization On Bacon Detection On Embedded Handheld Terminal,
2016
Beijing Technology and Business University, School of Computer and Information Engineering, Beijing, 100048, China
Research And Realization On Bacon Detection On Embedded Handheld Terminal, Guo Peiyuan, Xu Pan, Dong Xiaodong, Xu Jingjing, Liu Yanfang
Food and Machinery
The handheld terminal bacon detection system based on Raspberry Pi was investigated and applicated in this paper. The computer vision and artificial olfactory were used to collect the bacon color characteristic value and Plaque as so as the concentration of volatile gases, respectively. Moreover the collected data were transfer to the host computer through the GPRS, and then the analyses were returned. Thus we realized the rapid and portable detection of the bacon freshness. Our experiments verified that the terminal could work with good detection accuracy and operability.
Anti-Bacterial Effects On Helicobacter Pylori Of Aqueous Extracts From Bitter Melon And Its Ptimum Extraction Process,
2016
College of Food and Drug, Anhui Science and Technology University, Fengyang, Anhui 233100, China; The Ministry of Agriculture Key Laboratory of Microbial Organic Fertilizer, Bengbu, Anhui 233030, China
Anti-Bacterial Effects On Helicobacter Pylori Of Aqueous Extracts From Bitter Melon And Its Ptimum Extraction Process, Zhang Xiaolin, Wu Yanxiang, Lu Fan, He Peipei
Food and Machinery
In order to study the anti-Helicobacter pylori activities of aqueous extracts from bitter melon， the extraction processes were optimized by orthogonal array design with respect to inhibitory zone size of bacteria using paper disc diffusion method. The minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and bactericidal kinetics on aqueous extracts of bitter melon were further investigated. The results showed that the best anti-Helicobacter pylori effects of aqueous extracts from bitter melon were the water extraction condition with the temperature at 80 ℃，the ratio of material to liquid at 1∶50， for 1.5 h. Its MIC and MBC against Helicobacter pylori …
Optimizating The Alkaline Extraction Technology Of Broken Long-Grain Rice Protein,
2016
Pharmaceutical and Bioengineering School, Hunan Vocational Technical College of Chemical and Industrial Technology, Zhuzhou, Hunan 412000, China
Optimizating The Alkaline Extraction Technology Of Broken Long-Grain Rice Protein, Liyu Zhen, Xiaohuai Qiu
Food and Machinery
To improve the efficiency of protein extraction from broken long-grain rice, a quadratic rotatable central composite response surface methodology (qrCCD-RSM) was utilized to investigate the affecting mechanism of alkali concentrations, broken long-grain rice particle sizes and solid-liquid ratios (SLR), based on the results of Min-Run Res IV factorial design and steep accent experiments (SAE). The optimal extraction condition was obtained, i.e. 80 mesh of broken long-grain rice was used to extrat proteins, soluting in 0.09 mol/L of NaOH buffer, with the SLR 1 g∶13.5 mL at 50 ℃ for 120 min. Under this optimized condition, the protein extraction rate and …
Preparation Of Instant Kuduz-Rice Porridge By Screw Extrusion,
2016
Institute of Healthy Cereal Product, School of Chemical and Biomedical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Preparation Of Instant Kuduz-Rice Porridge By Screw Extrusion, Zhu Hong, Liu Yang, Yi Cuiping, Yu Jian
Food and Machinery
Instant kuduz-rice porridge was prepared by screw extrusion after being balanced by kudzu flour with non-waxy rice flour. The nutrient component, texture properties and sensory properties of the products were analyzed. Results indicated that, the principal component of instant kuduz-rice porridge was starch, with few flavone; the digestibility in vitro increased sharply than raw material after being extrusion, whatever the product was puffing or not; within the range of shaping, the porridge with 20% kuduz flour obtained higher viscosity, chewiness, hardness and elasticity; the results of sensory evolution showed that the porridge with 20% kuduz flour got more ideal score …
Study On Grading Of Betel Nuts By Computer Vision,
2016
School of Biological Engineering, Wuhu Vocational Technical College, Wuhu, Anhui 241003, China; College of Environmental Science and Engineering, Anhui Normal University, Wuhu, Anhui 241002, China
Study On Grading Of Betel Nuts By Computer Vision, Xu Yueming, Cai Jianrong, Gong Yinghui
Food and Machinery
Current technologies for grading betel nuts remain rudimentary and heavily rely on manual inspection, which results in no assurance over grading quality. This paper describes a betel nut grading method based on the computer vision technology, which comprises image capture and pre-processing to collect characteristics such as color, shape, and texture. It is observed that combining both color and shape characteristics leads to satisfactory grading results. This method can reach a recognition rate over 90.38% following principle components analysis (PCA) and a support vector machine (SVM) algorithm.
Study On Ultrasonic Extraction And Anti-Oxidation Activity Of Polysaccharide Obtained From Citrus Reticulate Peel,
2016
School of Chemical & Environmental Sciences, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China
Study On Ultrasonic Extraction And Anti-Oxidation Activity Of Polysaccharide Obtained From Citrus Reticulate Peel, Liu Cunfang, Shi Juan, Zhang Qiang
Food and Machinery
The extraction process of Citrus reticulate peel polysaccharide was studied by single factor experiment which controlled extraction temperature, extraction time, ultrasonic power and liquid ratio. The orthogonal experiment was texted and based on single factor experiments, then determined the best extraction process by experimental data. The oxidation resistance of Citrus reticulate peel polysaccharide was determined by Fenton reaction. The results showed that the extraction rate of Citrus reticulate peel polysaccharide could reach 28.86% when the extraction temperature was 70 ℃, extraction time 50 min, ultrasonic power 280 W, solid-liquid ratio 1∶25(g/mL). The hydroxyl radicals were cleared by Citrus reticulate peel …
Effects Of Salt And Nitrite Concentration On The Shelf Life Of Deli-Style Ham,
2016
University of Nebraska-Lincoln
Effects Of Salt And Nitrite Concentration On The Shelf Life Of Deli-Style Ham, Regan Elise Stanley
Department of Animal Science: Dissertations, Theses, and Student Research
Deli-style hams were manufactured to measure the effects of salt and nitrite concentration on shelf life and physicochemical characteristics. Three replications of deli-style ham treatments were manufactured in a 3 x 4 factorial arrangement of salt concentration (0.7%, 1.4%, or 2.1%, meat block basis) and nitrite concentration and source (0 ppm, 100 ppm or 200 ppm sodium nitrite, SN, or 100 ppm sodium nitrite equivalent from pre-converted celery juice powder, CP; Veg Stable 506, Florida Food Products). Salt concentration, water activity, cook yield, and texture profile analysis (TPA) were measured on w 0. Color, pH, residual nitrite, and aerobic and …
Study On Physical Characteristics Of Buckwheat (Fagopyrum Esculentum Moench) Seeds,
2016
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
Study On Physical Characteristics Of Buckwheat (Fagopyrum Esculentum Moench) Seeds, Li Jincai, Zhao Xiheng, Zhao Jiancheng, Guo Huimin, Wang Chao
Food and Machinery
To investigate the physical characteristics of buckwheat (Fagopyrum esculentum Moench) seeds, ten physical characteristics of five buckwheat cultivars were researched on their seeds, shells and kernels. The results showed that buckwheat seed moisture percentage was 11.6%-13.4% and the size of more than 90% of buckwheat seed grains was 3.8-5.0 mm. The color values of L*, a* and b* in kernels were about 1.8 times, 1.7 times and 2.6 times higher than those in seeds, respectively. And then the thousand grain weight of buckwheat seeds and the volume weights of seeds and kernels were measured to be …
Study On Inhibition Kinetics Of Polysaccharide From Yam On Α-Glucosidase,
2016
Laboratory and Equipment Management Center & Bengbu College, Bengbu, Anhui 233030, China
Study On Inhibition Kinetics Of Polysaccharide From Yam On Α-Glucosidase, Li Pei
Food and Machinery
The research extracted polysaccharide from the Chinese yam by the methods of enzymolysis. UV scanning and infrared spectroscopy were used to identify the components and structure. Using PNPG as the substrate, the enzyme-inhibitor model was used to study the inhibition ability of polysaccharide from the Chinese yam of the α-glucosidase, and the double reciprocal plot method was used to determine the type of inhibition. The UV scanning results showed that the extract does not contain nucleic acids and proteins, and the infrared spectra showed that the extracts had the characteristic absorption peak of polysaccharide. The enzyme-inhibitor model showed that the …
The Structures And Properties Of The Mgo(X1∑+) In The External Electric Field,
2016
School of Physics and Mathematics, Anshun University, Anshun, Guizhou 561000, China
The Structures And Properties Of The Mgo(X1∑+) In The External Electric Field, Zeng Fanjin, Guo Xiaotian
Food and Machinery
Through the geometry optimization of the ground state of the magnesium oxide molecular, and the theoretical calculation by using b3p86 method combined with 6-311 + + G basis set, the ground state electronic structure of the Magnesium Oxide molecule under the external electric field (-0.015 ~ 0.015 AUA.U.) was obtained. The effect of external electric field on the bond length, energy, energy level distribution, frequency and dipole moment of Magnesium Oxide molecule was discussed. The results show that the electric field effect has obvious effect on the molecular structure of the MgO, and the study can provide some reference for …
