A Review Of Production Technology And Equipment Of Dried Chinese Noodle,
2016
Institute of Food Science and Technology, Chinese Academy of Agriculture Science, Beijing 100193, China; Hebei Jinshahe Institute of Food Industrial Technology, Beijing 100068, China; Institute of Food and Nutrition Development, Ministry of Agriculture, B
A Review Of Production Technology And Equipment Of Dried Chinese Noodle, Liu Rui, Zhang Yingquan, Wu Liang, Xing Yanan, Wei Yimin
Food and Machinery
The level of process and production equipment of dried Chinese noodle already has the characteristics of the modern food industry. This paper systematically states the dried noodle producing process and main technological parameters. And the characteristics and application of various types of equipments were also introduced. Furthermore, the main factors affecting noodle quality were analyzed. Finally, the development of processing technology and equipment of dried noodle was prospected.
Research Progress In Immune Regulation Of Food-Derived Bioactive Peptides,
2016
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Research Progress In Immune Regulation Of Food-Derived Bioactive Peptides, Chen Yuehua, Cheng Yunhui, Xu Zhou, Wen Li
Food and Machinery
Food derived bioactive peptides are a series of specific functional hydrolysates of food proteins with relatively small molecular weight, containing deferent number of amino acid residues. And food-derived immunoactive peptides are those bioactive ones that play important roles on antibacterial, anti-inflammatory, and immunoregulation. Thus it is significant to investigate them because of their wide distribution and high bioactivities. The recent research status and the immune functions of immunopeptides are summarized. Moreover, some methods of producing immunoactive peptides were also introduced. Finally it is prospected that the research tendency of the immunoregulatory mechanism of immune peptides and their advanced utilization.
Peogress On Regulation Of Carotenoid Biosythesis By External Factorss,
2016
Institute of Food Biotechnology, South China Agricultural University, Guangzhou, Guangdong 510640, China; Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
Peogress On Regulation Of Carotenoid Biosythesis By External Factorss, Yin Lin, Lin Junfang, Ye Zhiwei, Guo Liqiong, Jian Jinhui
Food and Machinery
In recent years, the carotenoids in nature are widely used in food, medicine, nutrition and health care industries due to the good biological activity and physiological function. And in order to meet the needs of human beings, the more and more studies on the regulation of carotenoid biosynthesis are emerging. In this paper, the effects of light, temperature and elicitor on the biosynthesis of carotenoids are reviewed, which is hoped that the production of carotenoids can be improved by external regulation in the production process.
Review On Current Situation Of Harmful Residual Of Freshwater Fish In Dongting Lake Region,
2016
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Review On Current Situation Of Harmful Residual Of Freshwater Fish In Dongting Lake Region, Xu Simin, Wang Jianhui, Liu Yongle, Chen Qi, Wang Faxiang, Li Xianghong, Yu Jian
Food and Machinery
The present review was focused on the analysis of the present situation of poisonous and harmful residues of freshwater fish in Dongting Lake, the sources of pollution and the way of enrichment in fish so as to provide the basis for subsequent investigation and study, residue control of poisonous and harmful residual in lake and the construction of breeding strategy in freshwater fish. Finally, the prospects of research emphasis in this field and the main direction are concluded.
Progress On Effects Of Different Additives On Gelatin Modification,
2016
College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
Progress On Effects Of Different Additives On Gelatin Modification, Kang Shasha, Xin Ying, Chen Fusheng
Food and Machinery
Gelatin, the hydrolyzed biopolymer of collagen, is widely used in pharmaceutical, food industries etc. However, its inherent physical and chemical properties can not meet production needs (especially fish gelatin). The research of gelatin modification attracts more attentions. Gelatin chemical crosslinking modified with inorganic compounds (MgSO4, CaCl2 and NaCl), organic compounds (pectin, chitosan and aldehyde) and Transglutaminase was introduced in this paper.
Research Advance Of High-Voltage Pulsed Generator In High-Voltage Pulsed Electric Field Sterilization System,
2016
School of Energy Science and Engineering, University of Electronic Science and Technology of China, Chengdu, Sichuan 611731, China
Research Advance Of High-Voltage Pulsed Generator In High-Voltage Pulsed Electric Field Sterilization System, Xia Tao, Wu Yunfeng, Wang Shengli, Dai Lei, Hu Boyang, Miao Ling
Food and Machinery
The text summarized the design principle of high pulse generator and it application and prospect, analyzed it advantages and disadvantages round the world and concluded the difficulties in the design.
Progress On Application Of Ultrasound Treatment Technology In Meat Industry,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Progress On Application Of Ultrasound Treatment Technology In Meat Industry, Lei Chen, Xia Yanbin, Che Zaiquan, Ren Mei
Food and Machinery
In this paper summarizes the application of ultrasound technology in meat industry, for example the effect of ultrasound to meat quality and the influence of ultrasound to the processing. In addition, also discussed the disadvantages of ultrasound and the application prospect of ultrasound technology in meat industry.
Preparation And Structure Characterization Of Whitmania Pigra Polypeptide-Zinc Chelates,
2016
Changshu Institute of Technology, Suzhou, Jiangsu 215500, China; China University of Mining & Technology, Xuzhou, Jiangsu 221000, China
Preparation And Structure Characterization Of Whitmania Pigra Polypeptide-Zinc Chelates, Zeng Qingrui, Qian Wenju, Wang Mengfan, Zhou Yu, Chen Yuanyuan, Han Yaoping
Food and Machinery
Peptides were prepared form enzymatic hydrolysis of whitmania pigra protein by composite enzyme(papain and flavorzyme) and then made to react with zinc sulfate heptahydrate under certain conditions to produce polypeptide-zinc chelates that qualitative analysis by sodium sulfide method . The structure of polypeptide-zinc chelates was preliminary research by UV, IR, Fluorescence, X diffraction analysis technology to polypeptide and polypeptide-zinc chelates. The results show that the pH of the reaction system,the mass ratio of polypeptide and zinc,the concentration of whitmania pigra polypeptide have a great influence on the reaction of whitmania pigra peptides and zinc sulfate heptahydrate; By comparing analysis the …
Effect Of Sodium Citrate On Physiological Properties And Composition Of Intestinal Microbiota Of Mice,
2016
Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Sodium Citrate On Physiological Properties And Composition Of Intestinal Microbiota Of Mice, Zhang Ning, Li Dongyao, Zhang Qiuxiang, Zhang Hao, Chen Wei
Food and Machinery
Effects of sodium citrate were investigated on the growth, the serum biochemical parameters and intestinal flora of mice. Mice were randomly divided into four groups: control group, low-dose group (added 0.65% sodium citrate), middle-dose group (added 2.6% sodium citrate) and high-dose group (added 5.2% sodium citrate).The diet intervention lasted for four weeks. Stool samples and weight data were collected weekly, and the composition of intestinal microbiota and the serum biochemical parameters were determined at the end of the fourth week. Results showed that the addition of sodium citrate made the body weight of mice less than control group. And the …
Research On Qualitative Analysis Of Vinegar By Using Near-Infrared Spectroscopy Combined With Som And Svm,
2016
College of Mechanical and Electronic Engineering, East China Jiaotong University, Nanchang, Jiangxi 330013, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Research On Qualitative Analysis Of Vinegar By Using Near-Infrared Spectroscopy Combined With Som And Svm, Hao Yong, Zhao Xiang, Wen Qinhua, Chen Bin
Food and Machinery
Near-infrared spectroscopy (NIRS) combined with two discriminative analysis methods including self-organization mapping (SOM) and support vector machine (SVM) were used for discriminant analysis of vinegar with different production year and brand. Continuous wavelet transform (CWT) was adopted for spectra preprocessing. Principal component analysis (PCA) was used for spectra dimension reduction and space distribution analysis. The results shown that CWT can effective eliminate spectra translation error. PCA can greatly reduce characteristic spectrum variables and improve modeling efficiency. For identification of vinegar with different production year, the CWT-PCA-SOM method can get 97.37% correct recognition rate (CRR), and the CWT-PCA-SVM method can get …
Study On Monosaccharide Component And Immunomodulatory Activity Of Water Soluble Polysaccharides From Lettuce Stem,
2016
Department of Food Science and Engineering, College of Tea and Food Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Study On Monosaccharide Component And Immunomodulatory Activity Of Water Soluble Polysaccharides From Lettuce Stem, Wang Mingchun, Nie Chenzhipeng, Zhu Peilei, Zhao Shiwei, Wang Naifu, Zeng Xiaoxiong, Zhou Yibin
Food and Machinery
In order to study polysaccharides of lettuce stem, lettuce stem was used as materials to prepare water soluble polysaccharides with the method of water extraction-alcohol precipitation. Monosaccharide components and immunomodulatory activities of polysaccharides were measured by using HPLC and administration route of RAW 264.7 macrophage cells. The results demonstrated that lettuce stem polysaccharides were mainly composed of galacturonic acid, galatose and arabinose in a mole ratio of 22.60∶30.42∶17.88. In the range of 5～200 μg/mL of test concentrations, lettuce stem polysaccharides significantly promoted the proliferation, phagocytosis and NO product of RAW264.7 macrophage cells, which suggested that lettuce stem polysaccharides had a …
Study On Antioxidant Of Neferine From Lotus Powder,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha， Hunan 410128, China
Study On Antioxidant Of Neferine From Lotus Powder, Ren Mei, Xia Yanbin
Food and Machinery
Neferine was studied as object in this study. Using total reducing power, hydroxyl radical system, superoxide radical system, DPPH system, and schaal oven-storage test to study the antioxidant activities and antioxidant activity in rapeseed oil of neferine from lotus powder, which prepared by HSCCC. The results showed: compared with VC, neferine showed better total reducing power and scavenging effect in free radical system, which its maximum scavenging rate of hydroxyl radical,superoxide radical and DPPH radical was 62.79%, 76.23%, 93.57%, respectively. In addition, different neferine dosage had both dose-effect on the relationship with the antioxidant effect of rapeseed oil. …
Screening Of Saccharomyces Cerevisiae Highly Producing Glutathione To Brew Cider With Healthcare Function,
2016
Fuwai Hospital and Cardiopulmonary Institute, Chinese Academy of Medicine Science, Beijing 100037, China
Screening Of Saccharomyces Cerevisiae Highly Producing Glutathione To Brew Cider With Healthcare Function, Huang Jinghan, Xu Jingran, Liu Aiping, Xu Xinbiao, Liu Shuangping, Mao Jian
Food and Machinery
The process of browning seriously influence the cider quality, but the glutathione producing by yeast can inhibit browning in the production and storage of cider. The glutathione (GSH) producing strain Saccharomyces cerevisiae Y18 was chosen as the starting strain, and after ultraviolet mutagenesis and diethyl sulfate mutagenesis, the strain highly producing GSH was screened by 96-well plates. Secondary screening was carried out by comparing fermenting power and GSH concentration after strain culture in shaker. The mutant strains Y18-20 GSH after screening by 96-well plates producing 46.8 mg/L GSH in the simulation of cider fermentation conditions, and it’s cell capacity of …
Assessment Of An Industrial Type Radiant Heating System For Drying Rough Rice,
2016
University of Arkansas, Fayetteville
Assessment Of An Industrial Type Radiant Heating System For Drying Rough Rice, Anne Adhiambo Okeyo
Graduate Theses and Dissertations
Rough rice is normally harvested at moisture contents (MCs) higher than that for safe storage. The objective for this study was to investigate the effectiveness of scaled-up infrared (IR) heating followed by tempering steps to dry freshly-harvested rough rice. An industrial type, pilot scale, IR drying equipment, designed to convey rough rice on a vibrating conveyor belt was used in this study. The heating zone of the equipment had catalytic IR emitters powered by natural gas. Freshly-harvested rough rice of long-grain pureline (cv. Cheniere), long-grain hybrid (cv. 6XP 756) and medium-grain (cv. CL 271) cultivars at initial moisture contents (IMCs) …
Development Of Infrared Heating Technology For Corn Drying And Decontamination To Maintain Quality And Prevent Mycotoxins,
2016
University of Arkansas, Fayetteville
Development Of Infrared Heating Technology For Corn Drying And Decontamination To Maintain Quality And Prevent Mycotoxins, Shantae Wilson
Graduate Theses and Dissertations
Infrared (IR) heating of corn followed by tempering treatments has potential to rapidly dry and simultaneously decontaminate corn without adverse effect on the overall quality. However, it is vital to determine the optimal processing parameters that maximize throughput and minimize drying energy without affecting overall corn quality. This study investigated the effects of IR heating and tempering treatments on moisture removal, mold load reduction, corn color change, and drying energy requirements. In addition, the study evaluated the feasibility of scaling up IR drying process using a newly built, pilot scale IR dryer. Freshly harvested corn with initial moisture content (IMC) …
Feasibility, Safety, Economic And Environmental Implications Of Whey-Recovered Water For Cleaning-In Place Systems: A Case Study On Water Conservation For The Dairy Industry,
2016
University of Nebraska-Lincoln
Feasibility, Safety, Economic And Environmental Implications Of Whey-Recovered Water For Cleaning-In Place Systems: A Case Study On Water Conservation For The Dairy Industry, Yulie E. Meneses-GonzáLez
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Several countries around the world are facing the challenge of producing food with limited water resources for a growing population. This reality is forcing all sectors involved in the food supply chain to look for water conservation strategies that contribute to assure global food security. Besides water consumption, the food industry has to deal with wastewater generation; therefore, water reconditioning and reuse is an attractive solution to address both issues. The goal of this research was to demonstrate that high quality water can be recovered from whey, a by-product of the cheese making process, and reused in cleaning-in place (CIP) …
Effects Of Delayed Drying And Storage Conditions On Milling, Color, And Viscosity Properties Of Rice,
2016
University of Arkansas, Fayetteville
Effects Of Delayed Drying And Storage Conditions On Milling, Color, And Viscosity Properties Of Rice, Kathryn Nicole Haydon
Graduate Theses and Dissertations
Head rice yields (HRYs), kernel discoloration, and functional properties are three hallmarks of rice quality, and can be impacted after harvest by storage conditions. This study evaluated impacts on rice quality due to controlled storage at moisture contents (MCs), temperatures, and storage durations that may be incurred during Mid-South rice farming practices. Three hybrid, long-grain cultivars, harvested in Arkansas in 2014 and 2015, were stored in rough rice form at 4 MCs (12.5%, 16%, 19%, and 21%), and 5 temperatures (10°C, 15°C, 20°C, 27°C, and 40°C), for 16 weeks, with samples taken every 2 weeks. After drying and milling, HRYs, …
Use Of A Blunt Version Of Meullenet-Owens Razor Shear To Analyze Meat Qualities Of Broilers With Woody Breast Myopathy And Reared To Various Ages,
2016
University of Arkansas, Fayetteville
Use Of A Blunt Version Of Meullenet-Owens Razor Shear To Analyze Meat Qualities Of Broilers With Woody Breast Myopathy And Reared To Various Ages, Famous Lue Yang
Graduate Theses and Dissertations
Broiler breast meat tenderness is an important meat quality attribute. There has been an increase in incidences of woody breast along with white striping as meat quality defects. These defects have been found to negatively impact meat qualities of broiler breast fillets. Woody breast can be classified by the degree of hardness into normal (NORM) and severe (SEV). The Meullenet-Owens Razor Shear (MORS) method was developed to assess broiler meat tenderness and a blunt version (BMORS) has been reported to be more sensitive at higher degrees of toughness. The present study was intended to determine the effect of age, debone …
Effects Of Barley Β-Glucan On Pasting And Rheological Properties Of Wheat Flour,
2016
Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Barley Β-Glucan On Pasting And Rheological Properties Of Wheat Flour, Li Yuan, Zhou Huiming, Guo Xiaona, Zhu Kexue, Peng Wei
Food and Machinery
In the present study, the influence was investigated from water extracted barley β-glucan (BBG) on the pasting and rheological properties of wheat flour. Results showed that the values of wet gluten content decreased with the addition ratio of BBG increased. The presence of BBG induced an increase of peak viscosity, trough viscosity, breakdown and peak viscosity, while the setback value showed a decreasing tendency. Compared with the control, with increasing of the water absorption of dough, the development time, the stability and the weakening value reduced. Lower modulus (G′, G″) and tan δ values were observed in dynamic viscoelasticity measurements.
Residual Protein Treated By Alkali On Pasting Properties Of Indica Rice,
2016
Institute of Healthy Cereal Product, School of Chemical and Biomedical Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Residual Protein Treated By Alkali On Pasting Properties Of Indica Rice, Li Yan, Gao Wenming, Yi Cuiping
Food and Machinery
The rice starch (RS), yellow starch (YS) and white starch (WS), which protein content were 2.36%, 4.23%, 0.38% respectively, were obtained after indica rice flour (protein content was 7.85%) treated by alkaline, and their pasting and structure properties were then studied. Results of RVA indicated that the peak viscosity, hot pasting viscosity and final viscosity of rice flour had significantly lower than rice starch, yellow starch and white starch (P<0.01), which agree with the result of the pasting temperature tested by DSC; RVA analysis also found that the viscosity between rice starch and yellow starch had no significant effect(P>0.05), while DSC result believed that the pasting temperature were approached between yellow starch and white starch. The structure analysis of the samples showed that transparency decreased with indica rice …
