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) …
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 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.
Correlation Between Sensory Evaluation And Instrumental Analysis Of Kamabokos Texture,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Correlation Between Sensory Evaluation And Instrumental Analysis Of Kamabokos Texture, Wang Dan, Jiang Qixing, Xu Yanshun, Xia Wenshui, Wang Haiou
Food and Machinery
Texture is a decisive factor in the quality of Kamabokos. In order to find an objective evaluation method of Kamabokos’ texture，the correlation was studied between sensory evaluation and TPA results by collecting different brands Kamabokos. 10 kinds of Kamabokos, which were most popular in market, were collected, evaluated by the sensory evaluation.Meanwhile, the profile analysis was made by TPA (Texture Profile Analysis). Then PCA (Principal component analysis) and correlation analysis of the determination results were studied. The results showed that there was correlation between the sensory evaluation and TPA analysis by texture analyzer. For further evaluation of Kamabokos, stepwise regression …
Effect Of Pressure Associated Medium Temperature Sterilization On Pa/Pe Packaging Materials,
2016
College of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Pressure Associated Medium Temperature Sterilization On Pa/Pe Packaging Materials, Cao Yanli, Tang Yali, Zhao Wei, Lu Lixin
Food and Machinery
To study the effect of pressure associated medium temperature treatment on PA/PE materials packed with four kinds of food simulation, the food simulation were distilled water, olive oil, 3%（volume fraction） acetic acid and 15% （volume fraction）ethanol. The treatment pressure were 200 MPa, 400 MPa and 300 MPa, the initial temperature was 10 ℃, 30 ℃ and 50 ℃ respectively, and the holding time was 15min. Changes of material structure were observed by scanning electron microscope, the mechanical and barrier properties of PA/PE were obtained by tests, reasons of the properties changes were further verified by DSC analysis. The high pressure …
Comparative Analysis Of Essential Oil Components In Eureka Lemon Peel From Different Producing Areas By Gc—Ms,
2016
College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
Comparative Analysis Of Essential Oil Components In Eureka Lemon Peel From Different Producing Areas By Gc—Ms, Tu Xunliang, Lv Xiulan, Li Yabo, Yang Shuting, Zhang Li
Food and Machinery
The essential oil components in the fresh peels of Eureka Lemon from three main producing regions (Sichuan, Yunnan and Guangdong) were extracted by steam distillation extraction and identified by gas chromatography-mass spectrometry (GC—MS). The results indicated that 47, 41 and 39 kinds of compounds were identified in the peels of C_EUR, D_EUR, Y_EUR, and occupied 98.47%, 98.74% and 97.64% of total peak areas, respectively. Three tested samples gave priority to with terpenes, alcohols and aldehydes compounds, but alcohols and aldehydes existed obvious difference. Among the contents of 20 common components was relatively higher, including D-Limonene, γ-Terpinene, α-Terpineol, Terpinen-4-ol and Citral. …
Mechanical Compression Of Wen 185 Walnut Shell,
2016
College of Mechanic and Electrical Engineering, Tarim University, Alar, Xinjiang 843300, China; Xinjiang Uygur Autonomous Region general Institutes of Higher Education Key Lab of Modern Agriculture Engineering, Alar, Xinjiang 843300, China
Mechanical Compression Of Wen 185 Walnut Shell, Li Yong, Zhang Hong, Wang Ping, Shen Liuyang, Gao Yuanzhou, Wu Xiaowei
Food and Machinery
In order to improve the design and manufacture of walnut processing machinery, mechanical properties for compression of whole solid, hollow walnut were analyzed to learn shell breaking process in different loading direction, and reduce mechanical damage of walnut seed in breaking shell process. Hollow walnut which H2O contents (4%, 6%, 8% and 10%) were compression tested by microcomputer controlled mechanical through different loading rate (100, 200, 300 and 400 mm/min). Meanwhile, the force-deformation curves were analyzed and the rupture force, rupture energy, rupture power, and elastic modulus were performed to the basic characteristic quantity in significance. The results showed that: …
Risk Pre-Warning Of Deterioration In Finished Sauce With Microbial Contamination,
2016
College of Chemical & Biological engineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
Risk Pre-Warning Of Deterioration In Finished Sauce With Microbial Contamination, Jiang Xuewei, Ye Jing, Zhou Shangting, Xu Yantao, Fu Yulin, Chen Sheng
Food and Machinery
In order to achieve the purpose of the risk pre-warning about the deterioration occurring in the finished sauce with microbial contamination, 4 kinds of physicochemical indexes were compared and analyzed, including the content of reducing sugar, total acid, ammoniacal nitrogen and diacetyl. The results showed that the finished sauce deteriorated because of the contamination of salt-tolerance bacillus, and its physicochemical indexes changed significantly. The reducing sugar content decreased drastically and the content of total acid, ammoniacal nitrogen and diacetyl increased obviously. It can be judged that the sauce is deteriorated while the decreasing amplitude of reducing sugar content reach to …
Synthesis Of Long Chain Parabens Catalyzed By Solid Superacids And Determination Of Antimicrobial Activity,
2016
Department of Food in Science and Technology, Jinan University, Guangzhou, Guangdong 510000, China
Synthesis Of Long Chain Parabens Catalyzed By Solid Superacids And Determination Of Antimicrobial Activity, Hou Yanbing, Liang Xiaowei, Yan Rian, Ou Shiyi
Food and Machinery
Segregative and recyclable solid superacids SO2-4/TiO2 and SO2-4/Fe2O3 were prepared by the method of coprecipitation and wet impregnation, used as catalysts in the synthesis of undecylparaben and dodecylparaben. The MIC(minimal inhibitory concentration) of the ethylparaben, propylparaben, undecylparaben and dodecylparaben against Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae,Trichoderma spp were determined. The synthesis conditions were optimized as follows: catalyst SO2-4/TiO2, ratio of alcohol and acid 6︰1, time 4.5 h, temperature 130～140 ℃, catalyst as 3.50% p-hydroxybenzoic acid, the yields were 55.29%, 57.02%. Second, catalyst SO2-4/Fe2O3, ratio of alcohol …
Rapid Detection Of Allura Red In Hard Candy Using Raman Scatter Spectroscopy,
2016
Institute of Food and Biological Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
Rapid Detection Of Allura Red In Hard Candy Using Raman Scatter Spectroscopy, Chen Si, Guo Ping, Luo Pengjie, Wu Ruimei, Wang Wenjun, Fang Tian
Food and Machinery
Raman spectroscopy was employed to detect the allura red in hard candy using portable raman spectrometer. After attributed and analyzed the raman peaks of allura red by density functional theory method and normal raman spectroscopy, six characteristic raman peaks were confirmed which were 1 222, 1 272, 1 330, 1 408, 1 500 and 1 580 cm-1, respectively. Then the standard curve was established under the characteristic raman peaks with 1 500 cm-1. The results indicated that the curve possessed a good linear relationship between 0.1～1.0 g/kg, the determination coefficient was 0.995, average recovery of allura …
Optimization On Determination Of Total Polyphenol Content In Sea Buckthorn Wine By Folin-Ciocalteu Colorimetric Method,
2016
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Optimization On Determination Of Total Polyphenol Content In Sea Buckthorn Wine By Folin-Ciocalteu Colorimetric Method, Niu Guangcai, Yan Gongxin, Zhu Dan, Wei Wenyi, Li Shiyan, Liu Zhiming
Food and Machinery
Optimizeed the optimal conditions of Folin-Ciocalteucolorimetry, which was used to determine the total polyphenols content in sea buckthorn wine, and the sea buckthorn wine were investigated by orthogonal experiments combined with single factor experiments by using gallic acid as the standard. The results indicated that the total phenol contents of sea buckthorn wine could be well calculated according to their colorimetric absorption at 735 nm by applying Folin-Ciocalteu reagent 1.0 mL and 5 mL distilled water, 7.5%Na2CO3 3 mL, at 30 ℃ for colorimetric reaction, and there was a good linearity between content of phenol and absorbance in the …
Fast Determination Of Glyphosate And Aminomethyl Phosphonic Acid Residues In Tea By Quechers And Uplc/Ms/Ms,
2016
Zhejiang Institute of Quality Inspection Science, Hangzhou, Zhejiang 310018, China
Fast Determination Of Glyphosate And Aminomethyl Phosphonic Acid Residues In Tea By Quechers And Uplc/Ms/Ms, Cao Hui, Zheng Junke, Huang Liying, Sheng Huadong
Food and Machinery
A method was developed for determination of glyphosate and aminomethyl phosphonic acid residues in tea by QuEChERS and UPLC/MS/MS. The samples were extracted with water and cleaned up with dispersive-solid phase extraction. The target analytes were separated by CORTECSTM UPLC C18+ column with gradient elution using acetonitrile and 0.1% ammonium hydroxide solution as mobile phases. Negative electrospray ionization with multiple reaction monitoring mode was used in the detection. Internal standard method was used to determine the results. The linear ranges were 5 to 500 μg/L. The limit of detection (LOD) of this method were 10 μg/kg, and the limit …
Improvement Of Determination Method Of Total Flavonoids In Extract Of Ginkgo Biloba Leaves Of Capsules,
2016
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510640, China; Infinitus (China) Co., Ltd., Guangzhou, Guangdong 510665, China
Improvement Of Determination Method Of Total Flavonoids In Extract Of Ginkgo Biloba Leaves Of Capsules, Lei Aiqiu, Hua Yanglin, Sun Weizheng
Food and Machinery
Flavonoids are the pharmacologically important chemical groups. NaNO2-Al(NO3)3-NaOH colorimetry assay for determination of total flavonoids in health foods have some defects. In this work, contribution of six key flavonoids components of extract of Ginkgo biloba leaves to total flavonoids content in the NaNO2-Al(NO3)3-NaOH colorimetry assay were evaluated. Results showed that quercitin made the most contribution to total flavonoids content. Sample quantity, alcohol concentration of eluant, and ultrasonic times in this assay were evaluated. Alcohol concentration of eluant and ultrasonic times affected total flavonoids content in HZ Capsules. By …
Study On Recognition Model For Wild Mushroom Based On Support Vector Machine Of Near Infrared Spectral Diagnosis,
2016
Electromechanical Technology Department of Wulanchabu Vocational College, Jining, Inner Mongolia 012000, China
Study On Recognition Model For Wild Mushroom Based On Support Vector Machine Of Near Infrared Spectral Diagnosis, Liu Yang, Wang Tao, Zuo Yueming
Food and Machinery
A new method for discrimination of wild Mushroom by means of near infrared spectroscopy (NIRS) was established. Visible and near infrared reflectance spectra of 13 different types of mushroom including 3 wild mushrooms were collected with a portable near infrared spectrometer ( ASD Fieldspec3 ). Based on the analysis of spectrum, are the characteristics absorption peaks of polysaccharides, protein, fat of the mushroom are1 483, 1 727, 1 930, 2 100, 2 180, 2 310 nm, which of wild mushroom in are significantly higher than other mushrooms. With these 6 wavelengths of absorbance as input variables to establish recognition model …
Kinematics Simulation About Meshing Impact Performance Of A Planetary Gear Train,
2016
College of Mechanical Engineering, Anhui Science & Technology University, Chuzhou, Anhui 233100,China
Kinematics Simulation About Meshing Impact Performance Of A Planetary Gear Train, Li Tongjie, Wang Juan, Yao Zhihua, Yi Kechuan
Food and Machinery
Based on the nonlinear bending-torsional coupling vibration mode of a NGW Planetary Gear Train, the meshing impact performance of the planetary gaear train is studied by using Runge-Kutta direct numerical integration method and some influence rules were gotten on the parameters such as composite meshing error and Power. The study results reveal that there are two error thresholds, one is small and another is big. The impact phenomenon will not appear if the composite meshing error value is smaller than the small error threshold. The unilateral impact phenomenon will appear if error value is bigger than the small error threshold …
Simulation And Analysis Of Chili Flow Characteristics In Bending Filling Pipes,
2016
Key Laboratory of Advanced Manufacturing Technology, Ministry of Education, Guizhou University, Guiyang， Guizhou 550003, China
Simulation And Analysis Of Chili Flow Characteristics In Bending Filling Pipes, Zhou Peng, Yu Liya, He Ling, Yang Zhengtong
Food and Machinery
In order to optimize the design of chili's Filling pipeline, taking solid-liquid multiphase fluid of chili as the research content, 90° horizontal bend model as the research object, calculating the suitable turbulence critical speed for the chili filling pipeline, using the mixture model of multiphase flow, the distribution of velocity field and density field was analyzed with inlet flow rate as 5, 7, 9 m/s. The results show that it is easy to form stratification when the speed is less than the critical speed. Geometric bend has large influence on multiphase flow field. The length of straight pipe section between …
Modeling And Evaluating On Growth/No Growth Boundaries Of Bacillus Cereus On Soft-Baked Mussels,
2016
East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Modeling And Evaluating On Growth/No Growth Boundaries Of Bacillus Cereus On Soft-Baked Mussels, Qu Feixiang, Li Xueying, Yang Xianshi, Liu Zunlei
Food and Machinery
The growth/no growth interface model of Bacillus cereus (ATCC49064 and DSMZ 4312) on soft-baked mussels was established based on storage temperature (T), water activity (Aw) and pH, and its fitting and the validation behavior of Bacillus cereus (YB001) from soft-baked mussels were analyzed and evaluated. And this model was compared with the established growth/no growth interface model of Bacillus cereus in Brian Heart Infusion (BHI) media. The total equation of this model is Lopit(P)=-208.457-2.167·T+35.304·pH+705.573·Bw+1.117·T·pH-7.072·T·Bw-174.946·pH·Bw. It showed a reasonable goodness of fit of this model due to R2-Nagelkerke=0.979 and χ2=0.019(df=8, P=1), and the predicted concordance rate of …
Isolation And Identification Of Dominant Spoilage Bacteria From Fresh-Cut Lotus Root With Cold Storage,
2016
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China
Isolation And Identification Of Dominant Spoilage Bacteria From Fresh-Cut Lotus Root With Cold Storage, Liu Xiaofang, Wang Faxiang, Yu Jian, Shan Shiping, Guo Senlin, Liu Yongle
Food and Machinery
Growth and reproduction of specific spoilage bacteria contribute significantly to the spoilage of fresh-cut fruits and vegetables. In this paper, the change regulation of total colony count of fresh-cut lotus root during cold storage period was firstly analyzed, then the spoilage bacteria were separated by dilution-plate method, and the dominant spoilage bacteria were identified using 16S ribosomal DNA based bacterial identification system. The results showed that when the fresh-cut lotus root was preserved at 4 ℃ for 8 days, and its total colony count increased to 4.17×105 CFU/g, which the early microbial spoilage was thought to be developed. Based …
Comparison Of Extraction Process Of Polysaccharide Of Auricularia Auricular,
2016
College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China; Forest Economy Resource Development and Utilization of Collaborative Innovation Center, Harbin, Heilongjiang 150040, China
Comparison Of Extraction Process Of Polysaccharide Of Auricularia Auricular, Zhao Yuhong, Lin Yang, Zhang Ligang, Zhang Zhi, Wang Zhenyu
Food and Machinery
Compared the High-speed Shear Dispersing Emulsifier (HSDE) and the Enzymic Method to extract polysaccharides from Auricularia auricular by treating the Auricularia auricular polysaccharides yield as the indicator. The results showed that the optimum conditions for HSDE were: shearing speed 21 000 r/min, solid-liquid ratio 1︰110 (m/V), shearing time 6 minutes and temperature 80 ℃; the optimum conditions for enzymic method were :concentration of enzyme 1.2%, enzymatic hydrolysis time 60 min, pH 5.5 and temperature 55 ℃. The extraction yields were 24.43% for HSDE and 9.29% for the enzymic method. Compare to the enzymic method, HSDE is more effective, time-saving and …
Optimizationon Improving Dissolved Quantity Of Cordycepin From Cordyceps Militari Juice By Ultra-High Pressure Processing,
2016
School of Biotechnology and Food Engineering, Chuzhou University, Chuzhou, Anhui 239012, China
Optimizationon Improving Dissolved Quantity Of Cordycepin From Cordyceps Militari Juice By Ultra-High Pressure Processing, Zhu Shuangjie, Dong Lili, Pan Jian, Du Qingfei, Luo Xia, Zhang Weizhu
Food and Machinery
In order to study the ultra-high pressure extraction of cordycepin from Cordyceps militaris fresh juice, the effect of opration conditions such as pressure, time, solid-liquid ratio and cycle number were analyzed. On the basis of single-factor test, the optimum extraction technology of cordycepin and mathematical regression model were established by response surface methodology. The result showed that the optimal extraction conditions were as followed: extraction pressure of 418 MPa, extraction time of 33 min, solid-liquid ratio of 1∶2 (m∶V), cycle number of 1. Under these conditions, the measured value of dissolved quantity of cordycepin was 84.69 mg/g of extract, to …
