Research On Effects Of Chicken Eggshell Dark Spots On Chicken Egg Storage,
2016
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Research On Effects Of Chicken Eggshell Dark Spots On Chicken Egg Storage, Zhang Mingrong, Ye Jinsong, Zhang Zili, Li Xinyang, Wang Chengcheng, Cai Yunqiong
Food and Machinery
The egg shells with different dark spots coverage (0%, 10%, 30%, 60%) were selected to study the influence of dark spots on the eggs’ storage properties. The quality indexes of eggs including freshness indexes (weight loss, relative density, yolk index, egg white pH value, Haugh unit, etc.) and microbial indexes(total bacterial counts, E. coli, mold, Salmonella, etc.)were analysed during storage. The results showed that the rate of freshness declined and microbial growth of dark spots eggs were faster than those normal. Morover, with the increase of egg shell dark spots coverage, the freshness declining and the microbe growing became faster …
Structure-Activity Relationship Of Nf-Κb Inhibition From Resveratrol Analogues,
2016
School of Chemical Engineering, Xuzhou College of Industrial Technology, Xuzhou, Jiangsu 221140, China
Structure-Activity Relationship Of Nf-Κb Inhibition From Resveratrol Analogues, Liu Lianxin, Liu Yu, He Weiping
Food and Machinery
Based on the NF-κB inhibition data provided by literature, the descriptors of 17 resveratrol analogues were obtained though the iterative method for optimization, according the approach of quantifying substituent and substituted positions. The Qantitative Structure-activity Relationship model was built up by using multiple linear regression analysis. The results showed that the sequence of substituents to inhibit the activation of the oncogenic transcription factor NF-κB was -OH ＞-Naphthyl ＞-CF3 ＞-MeO ＞-Me2N ＞-F, and the NF-κB inhibition of 3th substituted position was greater than the one of 4th substituted position, and the inhibition of 4th substituted position was greater than the one …
Comparing Antioxidant Activity Of Pepper Seeds Oil In Vitro Produced By Different Process,
2016
National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China
Comparing Antioxidant Activity Of Pepper Seeds Oil In Vitro Produced By Different Process, Liu An, Luo Song, Li Qiguang, Yang Xindi, Xu Dandan, Xiao Wenjun
Food and Machinery
The antioxidant activity in vitro experimental model method is adopted, with control of Vc and VE, a comparative study of supercritical CO2 extraction and petroleum ether extraction and supercritical CO2 extraction after degumming and bleaching of three kinds of process technology for preparation of pepper seed oil antioxidant activity.The results show that the reduction ability of pepper seed oil and the hydroxyl radical, superoxide anion free radicals and H2O2 scavenging rate from high to low process followed by supercritical fluid extraction after degumming and bleaching, supercritical fluid extraction, petroleum ether extraction, DPPH free …
Technological Optimization Of The Preparation Of Corn Resistant Starch By Microwave-Enzymatic Method,
2016
College of Food Engineering, Jilin Agricultural Science and Technology College, Jilin, Jilin 132101, China
Technological Optimization Of The Preparation Of Corn Resistant Starch By Microwave-Enzymatic Method, Niu Chunyan, Tang Yuanfa
Food and Machinery
The corn starch was used to determine the optimum technological conditions of corn resistant starch by microwave-enzymatic method. The optimal conditions were got by orthogonal experiment analyses, and we found the content of resistant starch was highest and reached to 28.4%, when treated under the following conditions, i.e. 25% of Starch slurry mass fraction , 800 W of microwave power, 240 s of microwave heating time, and cooling storage for 20 h at 4 ℃. Our study might provide a new clue for the preparation of resistant starch and make benefit for the application for starch industry in the future.
Research Progress Of Open Food Refrigerated Display Cabinets,
2016
School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China
Research Progress Of Open Food Refrigerated Display Cabinets, Wu Xuehong, Wang Chunxu, Li Weiping, Zhang Jun
Food and Machinery
Refrigerated display cabinets as the terminal device of the food cold chain logistics play an important role in ensuring the food quality and safety. In this paper a brief overview of recent progress is presented in the open food refrigerated display cabinets from the aspect of air curtain performance, the environment temperature and humidity, the structure optimization of the cabinet body, the problems of evaporator frosting and defrosting, the system energy saving and the application of phase change materials for cool storage, et al. Analyzes the related factors on velocity field and temperature field distribution of food refrigerated display cabinets, …
Present Situation And Future Prospect Of Aerobic Solid-State Fermentation,
2016
College of Life Sciences, Inner Mongolia University, Huhhot, Inner Mongolia 010020, China
Present Situation And Future Prospect Of Aerobic Solid-State Fermentation, Liu Jingran, Li Guanhua
Food and Machinery
Aerobic solid-state fermentation, with a long history, has played a pivotal role in human society. In this paper the development history, the advantages and the application fields of aerobic solid-state fermentation were introduced. Moreover, the recent research achievements of solid state fermentation bio-reactor and other auxiliary technologies were summarized. In end of the paper, the future development of of aerobic solid-state was also prospected.
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 …
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 …
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 …
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 …
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 …
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.
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 …
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 …
Study On Adsorption Kinetics And Adsorptive Property Of Uio-66(Zr) For As3+,
2016
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Study On Adsorption Kinetics And Adsorptive Property Of Uio-66(Zr) For As3+, Yu Yang, Chen Tuanwei, Zhen Wenbo, Lu Ju, Zhang Jinliang, Kang Binbin
Food and Machinery
In the present study, A new type metal organic framework (MOFs) UiO-66(Zr) was used as the adsorbent to study the influence on adsorption of As3+, including the adsorption time,temperature, and solution pH, and an adsorption kinetics model of As3+ was established through the researches on adsorption isotherm and adsorption kinetics. Our results showed that the new material UiO-66(Zr) has a high absorptivity for As3+ in wide-scope pH value solutions and the best pH value is 6.0. Excellent adsorptive property was found when using the solutions with the initial concentration ranging from 10 to 60 μg/L, and …
Establishment Of Real-Time Quantitative Pcr Assay For The Detection Of Enterobacter Sakazakii Based On Internal Amplification Control,
2016
The Technical Center of Hebei Entry-exit Inspection and Quarantine Bureau, Shijiazhuang, Hebei 050051, China
Establishment Of Real-Time Quantitative Pcr Assay For The Detection Of Enterobacter Sakazakii Based On Internal Amplification Control, Wang Jinfeng, Wang Jianchang, Hu Lianxia, Sun Xiaoxia, Chen Zhimin, Jiang Yanfen
Food and Machinery
Based on ompA gene sequence of Enterobacter sakazakii, the specific primer and probe were designed. An internal amplification control (IAC) was added and used to monitor the performance of reaction system. The assay could be used reliably to detect E. sakazakii genome DNA with the sensitivity of 1 pg. The detection limit for E. sakazakii was 1×104 CFU when used the DNA extracted by water boiling as the template. With the use of ompA, the detection limit can reach 103 copies. Through the standard curves of ompA, the quantification was linear between Ct and template copy number (R …
Comparation Volumes Of The Different Arsenic Species Between Raw And Cooked Rice Using Ae—Hplc—Icp—Ms,
2016
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
Comparation Volumes Of The Different Arsenic Species Between Raw And Cooked Rice Using Ae—Hplc—Icp—Ms, Tan Tingting, Wang Ying, Teng Jiuwei, Ou Shiyi
Food and Machinery
Microwave-assisted extraction-high performance liquid chromatography-inductively coupled plasma mass spectrometer (MAE—HPLC—ICP—MS) method was developed to determine the contents of arsenic species in rice. Treatments in optimal conditions of 80 ℃, microwave power of 600 W, for 20 min, As(Ⅲ), DMA, MMA, As(Ⅴ) could be completely extracted. Linear correlations of As(Ⅲ), DMA, MMA, As(Ⅴ) were satisfactory. Recoveries was between 86.15%～109.80%. The determination of As(Ⅲ), DMA and As(Ⅴ) by the proposed method in this study was comparable to that by national standard (GB/T 5009.11—2014). MMA determined by this proposed method was higher than that by national standard, indicating a better extraction. Our results …
Discussion On Detection Method Of Potassium Permanganate Consumption In Hygienic Standard Of Epoxy Phenolic Coatings For Inner Wall Of Food Cans,
2016
Hebei Chengde LoLo Co., Ltd., Chengde, Hebei 067000, China
Discussion On Detection Method Of Potassium Permanganate Consumption In Hygienic Standard Of Epoxy Phenolic Coatings For Inner Wall Of Food Cans, Zuo Aidong, Gao Yuli, Zhao Shunge, Du Jiangmei
Food and Machinery
The potassium permanganate consumption of the tin cans coated with epoxy phenolic coatings as the protective layer was detected according to the national standard of GB/T 5009.60-2003 method for analysis of hygienic standard of products of polyethylene, polystyrene and polypropyrene for food packaging. The method required accurate titer of potassium permanganate standard solution, and was not suitable for daily rapid detection. The test method adjusted the concentration of potassium permanganate solution and determined the value of f instead of the titration process of the standard solution. By the data analysis of two kinds of test conditions, the creditability and feasibility …
