Design And Research On Control Node In Sucrose Crystallization Process,
2016
Guangxi Vocational & Technical College, Nanning, Guangxi 530226, China
Design And Research On Control Node In Sucrose Crystallization Process, Pan Zekai
Food and Machinery
Based on microwave technology, a safe, energy-saving and intelligent system is designed to perform online detection and control for sugar crystallization. This online detection and control system, with embedded operating system, is equipped with an embedded microprocessor and ZigBee wireless sensor networks. With the benefit of this system, automatic production machinery of sucrose can work reliably in workshops which are in bad working condition. Furthermore, in sucrose crystallization process, real-time online detection and control for parameters like supersaturation can also be improved. Automation of sugar boiling becomes feasible and quality of refined sugar will be raised to a higher level …
Research On Optimization Method Of Sensor Array Based On Electronic Tongue Identification,
2016
Guangdong Polytechnic of Industry and Commerce, Guangzhou, Guangdong 510510, China
Research On Optimization Method Of Sensor Array Based On Electronic Tongue Identification, Wang Yanfen
Food and Machinery
This paper introduces the development status of the technology of electronic tongue in food detection, expounds the structure and working principle of electronic tongue; investigates the sensor types and characteristics, discusses the electronic tongue in food and beverage identify sensor array optimization process and the method of analysis, and then makes comprehensive comparison of various methods, aiming at electronic tongue identify provide the reference for its application in food detection.
Effect Of Coverage Percentage Of Vacuum Insulation Panels On Inner Temperature Distribution Of Refrigerated Container,
2016
Key Laboratory of Key Technology on Agricultural Machine and Equipment, South China Agricultural University, Guangzhou, Guangdong 510642, China; College of Engineering, South China Agricultural University, Guangzhou, Guangdong 510642, China
Effect Of Coverage Percentage Of Vacuum Insulation Panels On Inner Temperature Distribution Of Refrigerated Container, Li Jun, Li Dong, Wang Hailin, Liu Jiekun, Lu Huazhong
Food and Machinery
The thermal insulation panels of refrigerated container using embedded vacuum insulation panels are high performance thermal insulations with low heat conductivity and promising energy savings. Considering the effect of coverage percentage of vacuum insulation panels (VIPs) on inner temperature distribution of refrigerated container, a model based on computational fluid dynamics (CFD) was used to numerically simulate the inner temperature distribution of a test refrigerated container. The effect of coverage percentage of VIPs on the insulation performance and temperature distribution uniformity was analyzed numerically and experimentally. The results illustrated that the insulation panels using VIPs can improve the insulation performance of …
Study On The Preparation And Antibacterial Activity Of Clove Oil Microemulsions,
2016
Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, Wuxi, Jiangsu 214122, China; School of Chemical and Material Engineering, Wuxi, Jiangsu 214122, China
Study On The Preparation And Antibacterial Activity Of Clove Oil Microemulsions, Liang Rong, Zhong Fang, Wang Hao, Zhang Meiling
Food and Machinery
In order to improve the stability and water solubility of clove oil, fully dilutable microemulsions incorporating clove oil were prepared in this study. By comparing the areas of microemulsion region in pseudo-ternary phase diagram（SME）and the minimum dilution ratio (DR), Cremophor EL 30 and anhydrous ethanol were chosen to prepare clove oil microemulsion at 2:1 (w:w), and the aqueous phase was neutral. Further, the type of microemulsion were identified using electric conductivity and rheometer, and the antibacterial activity of microemulsion in O/W central zone was also determined, with mixed surfactant / clove oil / water at 16/4/80 (w/w/w), Km …
Study On Microwave-Assisted Extraction And Antioxidant Activity Of Polysaccharides From Walnut Husks,
2016
Key Laboratory of Conservation Southwest Mountain College of Forestry and Utilization of Forest Resources, Southwest Forestry University, Kunming, Yunnan 650224, China; Key Laboratory of Forest Disaster Warning and Control in Yunnan Province, Southwest Fo
Study On Microwave-Assisted Extraction And Antioxidant Activity Of Polysaccharides From Walnut Husks, Zhang Xuechun, Tian Zhiyu, Wang Zhenxing, Kan Huan, Pu Chengwei, Liu Hua
Food and Machinery
The response surface methodology was used to optimize microwave-assisted extraction process of polysaccharides from walnut husks. Compared with the ascorbic acid, the preliminary antioxidant activities of the polysaccharides was evaluated by investigated the ·OH, DPPH·, ABTS+· free radical scavenging capacity and total antioxidant capacity. The results showed that the optimal conditions were water-feed ratio 25∶1(mL/g), microwave power 750 W, extraction time 8.5 min, extract 2 times. Under these conditions, the yield of polysaccharides was 10.17%. The results of anti-oxidation experiment showed that the walnut husks polysaccharides had some scavenging effects, but not as good as ascorbic acid. The …
Particular Applications Of Food Irradiation Fresh Produce,
2016
Chapman University
Particular Applications Of Food Irradiation Fresh Produce, Anuradha Prakash
Food Science Faculty Articles and Research
On fresh fruits and vegetables, irradiation at low and medium dose levels can effectively reduce microbial counts which can enhance safety, inhibit sprouting to extend shelf-life, and eliminate or sterilize insect pests which can serve to facilitate trade between countries. At the dose levels used for these purposes, the impact on quality is negligible. Despite the fact that regulations in many countries allow the use of irradiation for fresh produce, the technology remains under-utilized, even in the light of an increase in produce related disease outbreaks and the economic benefits of extended shelflife and reduced food waste. Putative concerns about …
Physicochemical And Functional Properties Of Extruded Sorghum‐Based Bean Analog,
2016
University of Kentucky
Physicochemical And Functional Properties Of Extruded Sorghum‐Based Bean Analog, Akinbode A. Adedeji, Michael V. Joseph, Brian Platter, Sajid Alavi
Biosystems and Agricultural Engineering Faculty Publications
The objective of this study was to develop and evaluate the physicochemical and functional properties of a bean like product made from cold extrusion of sorghum, soy and wheat flours. Formulated samples comprised of sorghum (25–70%), wheat (0–35%) and soy (30–50%) flours. The degree of gelatinization ranged from 54.1 to 93.6%. Pasting curves showed minimal starch damage with peak and final viscosities in the range of 456.0–1138.5 and 297–584 cP, respectively. Textural properties of the extrudates were significantly impacted by starch content and cooking time. There was significant cooking loss due to poor binding properties of the extrudates. Cooking the …
Passion, Crowdfunding And A Sichuan Pepper Gin,
2016
Singapore Management University
Passion, Crowdfunding And A Sichuan Pepper Gin, Singapore Management University
Perspectives@SMU
A husband-and-wife team turns passion into a craft distillery business
Factors Affecting Antioxidant Activities Of Proteins,
2016
School of Food and Biological Engineering, Shaanxi University of Science and Techology, Xian, Shaanxi 710021, China
Factors Affecting Antioxidant Activities Of Proteins, Zhu Zhenbao, Wang Yanfei, Yi Jianhua
Food and Machinery
The effects of protein concentration, temperature, heating time, salt ions and their concentration, and pH on the antioxidant activities of proteins including peach kernel protein isolates(PKPI), soy protein isolates (SPI), whey protein isolates (WPI), casein(CA) were investigated by deterrnining their DPPH free radical scavenging capacities, and taking 6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) as the control. The results showed that at the concentrations of 0.05～2.00 g/100 mL, the antioxidant activities of these proteins increased with the increase in the concentration; Temperature had different effects on proteins’ antioxidant capacities with PKPI, WPI, CA, and SPI obtaining the best antioxidant activities at 40, 40, 30 …
Effect Of Oxidative Modification By Peroxyl Radical On Functional Properties Of Rice Protein,
2016
College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
Effect Of Oxidative Modification By Peroxyl Radical On Functional Properties Of Rice Protein, Wu Wei, Wu Xiaojuan, Cai Yongjian, Liton G
Food and Machinery
Peroxyl radical which derived from thermal decomposition of different concentration of 2, 2’-azobis (2-amidinopropane) dihydrochloride (AAPH) was used to oxidize rice protein, and effect of oxidative modification by peroxyl radical on functional properties of rice protein was investigated. The results indicated that rice protein carbonyl content increased as concentration of AAPH increased, which indicated that incubation with AAPH lead to oxidation of rice protein. As the concentrations of AAPH increased, absolute value of zeta potential, solubility, water holding capacity, foaming properties, emulsion properties of rice protein decreased, and oil holding capacity increased. Absolute value of zeta potential of rice protein …
Effects Of High Pressure Homogenization On The Functional And Physicochemical Properties Of Rice Protein,
2016
College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Effects Of High Pressure Homogenization On The Functional And Physicochemical Properties Of Rice Protein, Zhang Jing, Ding Fang, Zou Qingqing, Lu Ning
Food and Machinery
This study was aimed to investigate the effects of different homogenization pressure (0～120 MPa) on the functional and physicochemical properties of 4% rice protein. The results showed that with the increase of pressure, the solubility of rice protein significantly increased (P<0.01), and reached the maximum at 120 MPa, which was 82.09 μg/mL; emulsifying activity index first increased and then decreased, and reached the maximum at 80 MPa, which was 14.82 m2/g; and the emulsifying stability index decreased. Under the treatment of pressure, particle size of rice protein decreased, with the changes of ionic bond insignificant (P>0.05), hydrogen bond, and hydrophobic interaction and the contents of sulfhydryl and disulfide bond insignificantly changed (P<0.05), and suggested the three dimensionalstructure of rice protein was affected by high pressure homogenization.
Screening For Afb1-Contaminated Corn By Specific Gravity Method,
2016
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
Screening For Afb1-Contaminated Corn By Specific Gravity Method, Luo Xiaohu, Qi Lijun, Fang Wenmiao, Wang Ren, Wang Li, Shen Yuxian, Chen Zhengxing
Food and Machinery
Aimed at the severe contamination of AFB1 in corn, effect of specific gravity separation on AFB1-contaminated corn has been investigated. In this study, air volume, longitudinal gradient and amplitude have a significant influence on separation results. With air volume 6 000 m3/h, longitudinal gradient 7°, amplitude 15 mm, different levels of contaminated corn were separated with specific gravity. AFB1 concentrations in obtained heavy corn were decreased by 21.2% and 38.4% respectively compared with the materials. The ratio of light corn and broken percentage of corn was moderate. As the specific gravity equipment is very …
Effects Of Amylose Chain Length On Film Properties Ofwaxy Maize Starch,
2016
The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Amylose Chain Length On Film Properties Ofwaxy Maize Starch, Meng Lingru, Ye Xiaojia, Wu Chunsen, Wang Ren, Xu Xueming, Jin Zhengyu, Zhou Xing
Food and Machinery
Three types of amylose with different chain length were prepared. And each of them was added to waxy maize starch in the proportion of 8%, 15%, 25%, respectively. The mixed gelatinized starch solution was cast on to a plastic plate and dried at 23 ℃ in relative humidity (RH) of 85% for 3 days. The short amylose, i.e. debranched waxy maize starch (DWMS), mixed well with waxy maize starchwithout phase separation. But phase separation was found in the medium chain, i.e maize amylose (MAM), and long chain amylose, ie potato amylose (PAM), added films. Adding amylose promote crystallization of waxy …
Effects On The Synthesis Of Starch Stearate By Regulating The Lipase Activity In Ionic Liquids,
2016
Department of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; Key Laboratory of Grains and
Effects On The Synthesis Of Starch Stearate By Regulating The Lipase Activity In Ionic Liquids, Su Anxiang, Dai Feiyun, Yu Mengfei, Tang Xiaozhi
Food and Machinery
Effects of lipase activity regulation in ionic liquids on synthesis of starch stearate were investigated in the present study. The results showed that degree of substitution of starch stearate increased with increasing water activity and the amount of hydrated salts. When water activity reached 0.61, the amount of addition was 80%, the degree of substitution reached maximum value of 0.111. The catalytic capability of enzyme is sensitive to pH values, and the highest degree of substitution could be obtained when the lyophozyme in a buffer solution with pH 7.1,when proper additive quantity of lyophozyme was 10.4%. The lipase that lyophilized …
Dynamic Changes Of Volatile Components In Whey During Traditional Brewing Processing,
2016
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, China
Dynamic Changes Of Volatile Components In Whey During Traditional Brewing Processing, Li Hongzhen, Yun Jianmin, Jia Yali, Zhao Fengqin, Zhao Xiaorui, Qi Qianya
Food and Machinery
Volatile compounds in whey sample in different stages during traditional brewing processing were analyzed by headspace solid phase micro-extraction (HS—SPME) and gas chromatography-mass spectrum (GC—MS) technique. The results indicated that 59 kinds of volatile components were identified，including alcohols, olefins, aldehydes and ketones, esters, acids. Totally 24, 29, 34, 34 and 36 kinds of volatile components were identified in whey samples fermented for 0, 24th, 48th, 72th, and 96th hours, respectively. Among them, twelve volatile compounds were common to the five samples. With the fermentation, the amounts of volatile components were increased, and esters were newly detected. The relative contents of …
Experiment On Shearing Mechanical Properties Of Flaxseed,
2016
Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083, China
Experiment On Shearing Mechanical Properties Of Flaxseed, Ding Jinfeng, Zhao Fengmin, Cao Youfu, Zhang Xiaoyan, Li Shujun
Food and Machinery
In order to get the shear mechanical properties of flaxseed, the Texture Analyzer was used to study the shear properties of flaxseed. First flaxseeds were dried, and then the effect of moisture content and loading rate on shear mechanical properties was studied. The results showed the curve of drying time and moisture content was established. The maximum shear force of flaxseed was between 10.43 N and 12.55 N, and the shear power was 2.277 mJ to 3.677 mJ. Under the same loading rate, shear force and shear power of flaxseed with different moisture content had a difference. The analysis of …
Detecting Chewiness Of Apple By Near Infrared Spectroscopy Technology Combined Artificial Neural Network,
2016
Department of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
Detecting Chewiness Of Apple By Near Infrared Spectroscopy Technology Combined Artificial Neural Network, Zeng Xiangyuan, Zhao Wuqi, Qiao Yaoyao, Yin Yiran, Pei Yali, Huo Yaoyao, Guo Yurong
Food and Machinery
Near infrared spectroscopy data from 135 apple samples of different storage periods were determined, the charactar of them was extracted and analyzed using principal components analysis. Therefor an ANN model for detection of apple chewiness was established. Our results showed that the preprocessing of spectrum scattering was the weighted multiple scatter correction(WMSC) and mathematics processing was “2441”. The structure of the artificial neural network mode was 3—16—1, established after extracting 3 principle component as the characteristic variables of the original information. The decision coefficient of our model on validation is 0.992 4, and the root mean square error is 0.000 …
Study On Isolation And Preliminary Identification Of Endophytic Fungi In Trollius Chinensis,
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
Study On Isolation And Preliminary Identification Of Endophytic Fungi In Trollius Chinensis, Lu Jun, Qin Peizhen, Shan Qiji, Li Zhonghai
Food and Machinery
Fresh plants of T. chinensis collected from Inner Mongolia were used to isolated the endophytic fungi from their roots, stems and leaves after superficial disinfection. According to the morphological characteristics observation and microscopy examination, 6 endophytic fungi strains were isolated from the T. chinensis, including four strains from the leaves, one from the stems, and one from the roots. All the separated fungi strains were identified as penicillium genus (Pinicielium).
Identification Of Quercetin In Ethanol Extract Of Lotus Seed Pod And Its Biological Activity,
2016
Minnan Science and Technology Institute, Fujian Normal University, Quanzhou, Fujian 362332, China
Identification Of Quercetin In Ethanol Extract Of Lotus Seed Pod And Its Biological Activity, Xie Sandu, Lin Yanan, Huang Xiaomei
Food and Machinery
The quercetin in the 80% ethanol extract of lotus seed pod was identified with UV, TLC, IR and HPLC, and its biology activity was also studied. Results: That the alcohol extract of lotus seed pod contained quercetin; Taking the VC and tea polyphenol as positive control, the ·OH, O-2·, DPPH and ABTS+ scavenging activity of 92.02%, 98.54%, 93.12% and 91.32%, respectively, when the concentration of quercetin in the 80% ethanol extract of lotus seed pod reached 8.6583 mg/mL; The MIC of the ethanol extract of lotus seed pod to escherichia coli, yeast and Salmonella was …
Screening And Identification Of Strains For Tetramethyl Pyrazine Producing From Daqu For Light Fragrant Chinese-Liquor Making,
2016
College of Life Science, Shanxi Normal University, Linfen, Shanxi 041004, China
Screening And Identification Of Strains For Tetramethyl Pyrazine Producing From Daqu For Light Fragrant Chinese-Liquor Making, Li Xiaoxia, Li Jingjing, Zhang Xiuhong
Food and Machinery
No abstract provided.
