Food Processing Commons^™

Heat Transfer Characteristic And Pre-Cooling System Power Consumption Analysis Of Variable Temperature Pre-Cooling Process Of Tomato, Wang Mingtao, Liu Huanwei, Gong Hansheng

Food and Machinery

The fruits and vegetables pre-cooling effect and power consumption are greatly influenced by the supply air temperature of pre-cooling process. The heat transfer model of tomato was developed by theory of heat transfer and used to predict tomatoes of different diameters temperature change during the different temperature pre-cooling process. Then pre-cooling experiments of tomato were performed with the developed pre-cooling experiment setup. The relationships between supply air temperature, tomato diameter and temperature change rate of tomato, pre-cooling system power consumption were studied based on theoretical analysis and experimental data. The results show that the mean error between simulated and measured …

Effect On Preservation Of Hami Melon Of Coating Blended Film With Carboxymethyl Chitosan / Alginate, Zeng Yuanyuan, Zhou Yan, Xie Jing, Wang Xichang, Zhou Ran

Food and Machinery

The effect of coating blended film with carboxymethyl chitosan/alginate was examined on Hami melon during storage at 23 ℃. Carboxymethyl chitosan, carboxymethyl chitosan and alginate, and seaweed sodium blend with cinnamon aldehyde compound, which were prepared by three kinds of coatings complex preservative for Hami melons were coated. By measuring polyphenol oxidase (PPO) activity, catalase (CAT) activity, weight loss, soluble solids content, as well as taste, appearance and flavor and other sensory indicators of, the quality evaluation of Hami melons for quality evaluation was done. The results showed that: chitosan/sodium alginate blend coating process can reduce the weight loss and …

Dynamic Numerical Simulation And Experimental Research On Internal Flow Field Of Refrigerated Containers, Tian Jinjin, Wang Sasa, Zhang Zhe, Li Man, Yu Susu, Hao Junjie

Food and Machinery

The flow field uniformity in refrigerated container is one of the important factors that affect the food storage quality. Based on numerical simulation approach, three-dimensional unsteady computational fluid dynamics (CFD) model of refrigerated container has been established to find the air flow characteristics in this paper. A computational fluid dynamics program FLUENT has been used to predict the unsteady air flow and temperature fields inside the refrigerated container. The air flow and temperature fields inside the refrigerated container and the effect of stacking method on the air flow and temperature fields have been discussed. The numerical result shows that the …

Effect Of Extration Method On Volatile Oils' Chemical Components From Leaves Of Hibiscus Syriacus L. And Lung Cancer Cell A549 Inhibitory Activities, Wei Qiang, Lu Lun, Long Xianshun, Liu Yuanyuan

Food and Machinery

The volatile oils from leaf of Hibiscus syriacus L. ,which extracted by supercritical fluid extraction of carbon dioxide (SFE—CO2) and steam distillation extraction(SDE) were separated and identified by GC—MS, respectively. And then studied the lung cancer cell A549 inhibitory activities by inhibiting rate and cell apoptosis rate for lung cancer cell A549. Forty components were identified from the SFE—CO₂ volatile oil. Forty-seven components were identified from the SDE volatile oil. The SFE—CO₂ and SDE essential oils of the leaf showed their activities against lung cancer cells A549 with the inhibition rate of 80.08% and 62.75%, which indicated different …

Optimization On Extraction Of Essential Oil From Citrus Peel By Press-Shear Assisted Interaction Technology, Wu Feifei, Zhao Liangzhong, Li Huaqiang, Xu Yongping, Li Xiaoyu, Li Shuying

Food and Machinery

The extraction conditions were studied for essential oil from citrus peel using press-shear assisted interaction technology (PAI). Taking the citrus peel as main raw materials, potassium chloride as adjuvant, petroleum ether as the organic solvent, the optimum extraction parameters of essential oil from citrus peel were investigated using the ratio of material to solvent, grinding time, milling ball number and the dosage of potassium chloride in one-factor experiment and orthogonal design. The results showed that the highest extraction efficiency of essential oil was up to 1.73% when the dosage of potassium chloride was 3% (m/m), milling ball number was 10, …

Purification And Composition Analysis On Polyphenols From Sonchus Oleraceus L. By Macroporous Resin, Zheng Cuipin, Tian Chengrui, Ma Tingting, Quan Meiping

Food and Machinery

The adsorption characteristics and purification process of the polyphenols from Sonchus oleraceus L. by macroreticular resin were investigated. Meanwhile, the chemical composition on crude and pure products of the polyphenols were also analyzed. The static capacity absorption, static capacity desorption, static adsorption isothermal (Langmuir and Freundich), dynamic absorption ratio and dynamic elution ratio of six types of macroreticular resin were studied and compared, in order to find the best one, and the adsorption and desorption performances of the best one were studied in detail. The results showed that the type of NKA-9 resin gave the best effect on separation with …

Effects Of Different Solvents On Extraction Of Phenolics From Oil-Tea Meal Under Hot Reflux And Ultrasonic Assistances, Chen Peiyun, Zhong Haiyan

Food and Machinery

The effects of methanol, ethanol and acetone was investigated, on the extraction of phenolic contents and antioxidant activity from oil-tea meal under hot reflux and ultrasonic assistances. Under hot reflux and ultrasonic assistances, phenolic contents of acetone extracts were 1 444 ± 2 and 1 623 ± 1 mg GAE / 100 g (DW), respectively. that were significantly higher (P＜0.05) than the corresponding methanol and ethanol extracts. Phenolic compounds, including catechin, epicatechin, rutin and quercetin were determinate by HPLC in these extracts. Under hot reflux and ultrasonic assistances, the ORAC values of acetone extracts were 358.4 ± 16.9 and 370.6 …

Optimization On Polyphenols Ethanol Extraction From Okra Marc By Ultrasonic-Assisted, Cheng Wangkai, Tagn Qiang, Xu Yueming, Tong Chuanwang

Food and Machinery

The process of polyphenols ultrasonic-assisted extraction from okra marc by ethanol was studied. Under the condition of ultrasonic power was set at 250 W, four groups of single factor tests were designed to investigate the effects of ratio of material to liquid, ethanol concentration, temperature and duration time on the ultrasonic extraction results of polyphenol from Okra marc. Box-Behnken experimental module in Design-Expert 8.0.6 software was used to design for the combination test of 3 factors, establishment of polynomial regression, response surface analysis and optimization by combination of conditions. Results: Under the conditions of ultrasonic power was 250 W, and …

Quality Changes And Correlation Of Yak Meat Under Heat Treatment, Li Shengsheng

Food and Machinery

In order to investigate the quality changes and their correlation of yak meat under heat treatment. Color, shear force, cooking loss, heat shrinkage, sensory quality of yak meat ongissimus dorsi were measured after they were subjected to heat treatment at 50, 60, 70, 80, 90 ℃, respectively. The results showed that with the increase of temperature, cooking loss, heat shrinkage, shear force of yak meat significantly increased (P＜0.05); L^* value and a^* value of yak meat significantly decrease (P＜0.05); the sensory quality of yak meat was better when it was heated to 80 ℃. Correlation analysis indicated that …

Technique Optimization On Enzymatic Hydrolysis Of Seafood Sauce By Abalone Scraps, Zheng Ruisheng, Yang Ying, Zhu Yanru

Food and Machinery

Using abalone scraps as the main materials to produce seafood sauce by selecting two kinds of complex enzymes (flavorzyme and alcalase) for enzymatic hydrolysis. Based on single-factor experiments, the orthogonal array design method was employed to optimize the technique of seafood sauce. The results showed that the best enzymatic hydrolysis condition of abalone scraps was achieved: dose of complex enzyme (ratio of flavorzyme to alcalase 1︰2) 0.2%, the dydrolysis temperature 55 ℃, pH 8, the hydrolytic time 5.5 h. The content of amino nitrogen was got up to 0.198 g/100 mL in this condition. And the seafood sauce has a …

Analysis Of Realistic Plights And Countermeasures In Social Co-Governance On Food Safety In China, Li Hongfeng

Food and Machinery

The food safety social co-governance has currently been settled by law in China, which is the inevitable demand and result of the continuous development of China’s food safety governance. But the implementation of the principle is faced with much problems and trouble brought by the traditional governmental regulatory system. Therefore, the construction of the comprehensive implementation mechanism in the development force, responsibility sharing, information exchange and system guarantee can eventually lead to the forming of the pattern of Food Safety Social Co-Governance characterized by the leading of government and the participation of other kinds of social parts, such as enterprises …

Effect Of Cooking Loss, Tenderness And Water Distribution Of Tan Sheep At Different Cooking Time Treatment, Wu Liangliang, Luo Ruiming, Kong Feng, Tian Yin

Food and Machinery

The present study was undertaken to investigate the effects of different salt addition treatment on the cooking loss, tenderness and water distribution of Tan sheep. Cooking loss, shear force were mesured and T₂ relaxation properties of water molecules by low-field NMR technology were assayed in the different treatment, the correlation among these indexes and changes of water distribution in Tan sheep with different cooking time treatment were also discussed. The results show: both cooking loss and shear force significantly increase at first and then decrease (P<0.05) as cooking time goes on. LF-NMR detects four distinct water populations which represent four presence status of water in meat: weakly bound water, strongly bound water, immobilized water and free water. Extending the cooking time, the relaxation time firstly extends and then reduces, the proportion of immobilized water firstly decreases and then increases, the content of free water firstly increases and then decreases. NMR images show that sample brightness changes from bright to weak as cooking time goes on. Correlation analysis shows that there is a significant positive correlation between cooking loss and T₂₃, T₂₄, and the correlation coefficient were 0.966, 0.994, a …

Revised Design And Experiment On Small Leek Harvester, Gao Long, Yuan Yongwei, Yi Jinggang, Kong Degang

Food and Machinery

No abstract provided.

Design Road Of Food Packaging Guided By Interactive Concept, Lin Haiyan

Food and Machinery

Analyzed the current situation where food packaging in China tends to only visualization or only formalization seriously. Then, the interactive concept is applied to the origin and historical background of food packaging design, which demonstrates that the interactive concept promotes the creation and the development tendency to intelligent interaction of food packaging design. Further proves that the road to survive and develop of future food packaging is the people-oriented design focusing on user experiences guided by the interactive concept.

Effects Of Packing Ways On Logistics Preservation Quality Of Broccoli, Yan Kaiya, He Yezi, Zhang Min

Food and Machinery

In order to reduce use level of coolant, effects of the coordination of coolant with ordinary polyethylene (polyethylene, PE) packing bag or micro-perforated PE packing bag on logistics preservation quality of broccoli were studied. Results revealed that regarding preservation quality of broccoli, foam boxes with 4 bags of coolant is better than that without coolant, while foam boxes coordinated of 2 bags of coolant and PE packing bag does better than that with 4 bags of coolant. Broccoli packed with 2 bags of coolant and micro-perforated packing bag has the highest quality among them. The results show that coordination of …

Study On Optimal Carbon Sources Of Komagataeibacter Spp. For Bacterial Cellulose Synthesis, Chen Huamei, Li Congfa, Bi Jicai, Zhang Cui, Hu Qisong, Wang Yanmei, Liu Sixin

Food and Machinery

In order to reveal the preference and adaptability of different cellulose-producing species for the carbon source, the influences of carbon sources on Komagataeibacter spp. (K. nataicola, K. hansenii and K. europaeus) for growth, metabolism and BC synthesis were studied. The main results were as follows: the BC production was the largest by K. europaeus with fructose as the carbon source, while K. nataicola and K. hansenii with glucose as the carbon source. In addition, the results showed that the ability to synthesize BC by different species was not consistent with the cell biomass, gluconic acid and carbon source consumption, and …

Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, Franklin Sumargo

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The growing snacking habit and steady increasing demand for healthy snacks have drastically changed the ready-to-eat snack market in recent years. While the current healthy, ready-to-eat snack products are still dominated by whole cereal grains, legumes, especially dry edible beans, have a high potential to emerge in nutritional, novel food. Dry edible beans (Phaseolus Vulgaris L) are not only economically valuable but also nutritionally important, since they are important sources of proteins, B vitamins, mineral elements, and soluble dietary fibers even when compared to whole grain cereals. Recent studies have shown extrusion processing is not only effective at producing …

Improving Agricultural Workers Food Safety Knowledge Through An Online Curriculum, Angela M. Shaw, John Dzubak, Catherine Strohbehn, Linda Naeve

Professional Agricultural Workers Journal

Abstract

A one-hour online food safety curriculum was developed to inform university farm workers on food safety hazards associated with production and harvesting of fresh produce. The farm curriculum consists of five sections (food safety importance, pre-harvest hazards, post-harvest hazards, personal hygiene, and regulations). Engagement activities and a user manual were developed to support the curriculum. Curriculum content was validated by an expert panel and a convenience panel of farm workers. The developed curriculum was piloted at two land grant universities (n=50). Multiple-choice quizzes were used to assess knowledge changes in each of the sections. Results indicated significant knowledge gains …

Food Safety Management Practices Of Small And Medium Sized Food Industry Enterprizes In Tanzania, Bright Barestus Kahindi

Masters Theses & Specialist Projects

The study aimed to investigate the food safety practices of HACCP and ISO2200 in food establishments in Tanzania, focused on knowledge (awareness) and management practices of food safety systems. The research randomly surveyed 200 food establishments from three regions in the country; only 113 managers completed the survey. Research conducted face-to-face by questioning knowledge (employees and managers), management practices (ISO 22000, HACCP and prerequisites programs, GMP and SSOP), and demographic information. Employees indicated to have more knowledge on the use of GMP (64.3 %) than HACCP (22.9%) and ISO22000 (15.4%) and training of employees was GMP (73.9 %), ISO22000 (19.2 …

Analysis Of Fatty Acids Component And Distribution In Sn-2 In Oils From Different Camellia Spp., Feng Na, Zhong Haiyan, Zhou Bo, Zhong Jinjing, Ma Li, Yu Jiao

Food and Machinery

The contents of fatty acids in nine different oils of Camellia spp.wereanalyzed by GC using methyl pentadecanoate as the internal standard. The triglycerides were specially hydrolyzed by the use of pancreatic lipase, 2-monoglyceride was isolated by thin-layer chromatography and then was analyzedby gas chromatography. The results showed that five kinds of fatty acids presented in tested samples of which were palmitic acid, stearic acid, oleic acid, linoleic aicd and linolenic acid. Contents of oleic acid and unsaturated fatty acids in Camellia chekiangoleosawere the highest with 82.79 and 84.77 g/100 g, respectively. The fatty acids in Sn-2 were mainly oleic acid …