Optimization Of Radish Pickle Microwave Sterilization Process,
2016
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Optimization Of Radish Pickle Microwave Sterilization Process, Chen Shujuan, Chen Anjun, He Li, Liu Shuliang
Food and Machinery
The effects of microwave sterilization process on the quality of radish pickle were studied. Three factors of microwave power, sterilization time and sterilization temperature were chosen for the orthogonal test via single factor experiment. The optimum processing conditions confirmed by the orthogonal test was microwave power at 750 W, sterilization for 8min, setting temperature of instrument at 60 ℃. The results showed that the different conditions, i.e. sterilization temperature, microwave power and sterilization time, influenced the quality of radish pickle decreasing systematically. Moreover, sterilization temperature and microwave power influenced in the quality of radish pickle significantly (P＜0.05). Vc content, nitrite …
Research Progress On Application Of Slurry Ice For Aquatic Products Preservation,
2016
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
Research Progress On Application Of Slurry Ice For Aquatic Products Preservation, Zhang Wanjun, Lan Weiqing, Xiao Lei, Zhao Hongqiang, Xie Jing
Food and Machinery
In this paper, the research and application situation of ice slurry for the preservation of aquatic products in recent years at home and abroad were introduced. Compared with traditional ice, the characteristics, preparation method and the application of ice slurry in the field of food preservation were analyzed systematically. The main problem and suggestions for improvement were also given so as to expand the commercial application and provide the theoretical basis for slurry ice.
Stability Of “Shell-Core” Micelles Formed By Amphiphilic Polysaccharides,
2016
College of Food Science, Southwest University, Chongqing 400715, China
Stability Of “Shell-Core” Micelles Formed By Amphiphilic Polysaccharides, Xiang Zhuoya, Zhao Guohua, Ye Fayin, Lv Xia
Food and Machinery
In recent years, the amphiphilic polysaccharide as the carrier of lipophilic components has become a research hotspot in food science. In the aqueous system, the soluble amphiphilic polysaccharide can self-aggregate to form the shell-core structure with the hydrophobic moieties forming the core of the micelle and the hydrophilic moieties forming the corona. The structural characteristic is the basis of the function of the micelle. Therefore, it is very important for practical application to maintain or stabilize the structure of the micelle. In this review, it describes the amphiphilic polysaccharide micelle stability, inter-molecular force, influence factors (structural factors and environmental factors) …
Comparable Analysis Of Nutrition And Functional Active Ingredients In Different Varieties Of Tartary Buckwheat,
2016
Academy of State Administration of Grain, Beijing 100037, China; Tianjin University of Science and Technology, Tianjin 300457, China
Comparable Analysis Of Nutrition And Functional Active Ingredients In Different Varieties Of Tartary Buckwheat, Wang Shixia, Li Xiaorui, Yun Tingting, Yao Yang, Ren Guixing, Qi Wentao
Food and Machinery
The components of nutritional and functional ingredients in 7 kinds of tartary buckwheat were detected and comparable analysis in this paper. The mean contents of basic components (moisture and ash)，nutritional compositions (amino acid, fatty acid, starch and protein) and functional active ingredient (flavonoids, polyphenols and rutin) in 7 kinds of tartary buckwheat were determined. The starch contents varied from 60.23% to 65.44%, and there were no significant difference between different varieties, while the differences of slowly digestible and resistant starch (RS) starch (SDS) were large. The protein contents varied from 11.80% and 15.83% and no difference were found among different …
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.
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 …
Designing And Developing Of Automatic Separation Emery Roasting Machine,
2016
Biochemical Engineering College of Beijing Union University, Beijing 100023, China
Designing And Developing Of Automatic Separation Emery Roasting Machine, Yang Zhicheng, Zhang Lixia, Gu Chunxiu, Zhang Jingsheng
Food and Machinery
An automatic roasting machine including feed, heating, stir fry, separation and shipping was designed. Our designs covered the overall roasting machine, the automatic temperature control system and the key components of stir fry spiral pages as well. Moreover, the prototype tests showed that the automatic roasting machine designed by us could work with stable quality, high degree of automation, and precise temperature control. The timely cook and sell functions have been achieved. As a result of the barrel automatic separation technology, making full use of preheat and the shortening of the heating time, our designed products are suitable for continuous …
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 …
The Application Of Seaweed Polysaccharides In Plant Hard Capsule,
2016
College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
The Application Of Seaweed Polysaccharides In Plant Hard Capsule, He Huanghuang, Xiao Meitian, Zhang Xueqin, Ye Jing, Huang Yayan
Food and Machinery
The application of sodium alginate in enteric hard capsule and carrageenan in gastric hard capsule was clarified in this study. Moreover, the structure and physicochemical properties of the gel and rheology of seaweed polysaccharides compound with other polysaccharides, the film-forming of blended polysaccharides and preparation process of plant hard capsule were also summarized. It was reviewed that the researches and applications of film-forming mechanism in plant hard capsule productions in the present paper. The expectation of the future research direction may provide some strategies to the applications of seaweed polysaccharides plant hard capsules.
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
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 …
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).
Study On Precision Modeling Of Globoidal Cam In Filling Machine,
2016
College of Mechanical & Vehicle Engineering, Hunan University, Changsha, Hunan 410082, China
Study On Precision Modeling Of Globoidal Cam In Filling Machine, Yu Jianwu, Shu Xin, Luo Hong, Long Xiaobing, Liao Zhiyuan
Food and Machinery
In order to solve the problems and low accuracy modeling in globoidal cam designing as well as instability during high-speed filling, the mathematical model of profile surface of the globoidal cam was set up based on filling requirements and motion relationship between globoidal cam and indexing plate. The segmentation modeling is applied to create 3D solid model of globoidal cam. Surface analysis, inference inspection and kinematic analysis are studied for the created 3D model of globoidal cam, and the results showed that a high modeling accuracy was obtained, which may meet the design requirements of globoidal cam device for high-speed …
Performance Simulation Study On Reciprocating Cutter,
2016
College of Engineering and Technology, Southwest University, Chongqing 400715, China
Performance Simulation Study On Reciprocating Cutter, Wu Yutang, Luo Shuqiang, Yang Mingjin, Jiang Meng
Food and Machinery
Based on the analysis on the working principle of the reciprocating cutter, the cutting performance of the cutter was simulated by Matlab to realize numerical simulation.. Taking the missing region rate and repeated cutting region rate as the cutting performance evaluation standards for the cutter, the effects of different cutting parameters on the cutting performance of the reciprocating cutter were studied, such as cutting edge height, forward speed of the cutter, front axle width and crank angular velocity. By range analysis and analysis of variance, the key factors were determined, which affecting the cutting performance of the reciprocating cutter and …
Study On Numerical Simulation Of Whirling Sedimentation Process Based On Cfd Technology In Whirlpool Separator,
2016
School of Biological Engineeing, Dalian Polytechnic University, Dalian, Liaoning 116034, China
Study On Numerical Simulation Of Whirling Sedimentation Process Based On Cfd Technology In Whirlpool Separator, Chen Yusheng, Wang Yue, Dong Wenyong, An Jiayan
Food and Machinery
The whirlpool separator, which is a typical solid-liquid separation equipment, is one of the requested equipment in beer brewing. This study conducted by Computational Fluid Dynamics (CFD) technology examined the feed tube angles of 0～25° on the separation effect of whirlpool settling vat in order to find swing settlement regularity in the process. Results showed that, under the same feeding condition, the sedimentation effect could be improved by increasing incident angle within a certain degree. Nevertheless, increasing the incident angle to further degree would reduce the settlement effect. The result provides reference for structure design and optimization of whirlpool separator.
Experiment And Analysis Of Method On Stripping Off Green Husk From Ripened Walnuts By Pressing,
2016
Mechanical & Electrical Engineering College of Shaanxi University of Science & Technology, Xi’an, Shaanxi 710021, China
Experiment And Analysis Of Method On Stripping Off Green Husk From Ripened Walnuts By Pressing, Liang Jinsheng, Cao Jujiang, Wu Dongze
Food and Machinery
Based on the analysis of disadvantages of the green-husk walnuts stripping methods and the characteristics of ripened walnuts, the pressing test was carried out, and pressure-deformation figure of ripened green husk walnut was mapped. By analysis of test data, the breakdown pressure and the corresponding compression of the ripened walnut green husk and shell were determined. Based on the significant difference on breakdown pressure between the green husk and shell, and the state of green husk rupture and separation by pressing, the method of stripping off green-husk by pressing is put forward. These results provide the basis for new equipment …
Study On A New Type Of Continuous Belt Rice Steamer,
2016
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Study On A New Type Of Continuous Belt Rice Steamer, Hou Yaru, Liu Yude, Liu Yongxin
Food and Machinery
A new prototype of continuous belt rice steamer was proposed. Firstly, an introduction of working principle was made, and then by experiments and calculations, the parameters for steaming and cleaning processes were obtained respectively. The problems were also illustrated, such as running speed in steaming, how to controlling of the rice softness, and the operation of the spray system. Experimental results showed that the newly presented rice steamer had numerous benefits, such as simplified structure, fewer breakdown proportion, less service requirements, adjustable output, integration of cooking and cleaning,etc, which make it fit the concept for modern product design.
Contents And Changes Of Main Fatty Acids In The Linseed Oil,
2016
Shanxi Agricultural University in Food Science and Engineering College, Taigu, Shanxi 030801, China
Contents And Changes Of Main Fatty Acids In The Linseed Oil, Lu Yinjie, Hao Liping, Guo Yuxuan
Food and Machinery
The composition and contents of the main fatty acids were analyzed by gas chromatography (GC) in the linseed oil. The changes of the main fatty acids and peroxide value in the linseed oil during the storage were analysed by ccelerated oxidation method. The results showed that five kinds of main fatty acids are included in linseed oil, namely linolenic acid, linoleic acid, oleic acid, palmitic acid and stearic acid, and 53.6% of them was linolenic acid. With the extension of storage time, the contents of every kind of unsaturated fatty acids in linseed oil decreased, showing a linear relevance to …
