Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions,
2016
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions, Sun Caixia, Wang Chengrong, Wu Hao, Yang Shaolan
Food and Machinery
Fresh purple onions were used as material, ultrasound-assisted complex enzymatic method was used to extract total flavonoids from it. Then, the crude extracts were used as fermentation materials to fermente for flavonoid-rich onion wine. The growth rate of flavonoids and alcoholic content were used as indicators to evaluate the quality of onion wine. This experiment explored the impact of following factors on quality of onion wine, which includes the amount of onion powder, fermentation time, sugar content, fluid loading volume, pH of broth, inoculum volume, etc. Plackett-Burman design was used to choose the important factors of influencing onion wine fermentation. …
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables,
2016
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables, Zhang Yajia, Li Zhonghai
Food and Machinery
The organophosphorus pesticide is still widely used in agricultural production, organophosphorus pesticide and its metabolites have more severe toxic to the human body. This paper details the organophosphorus pesticide residues in fruits and vegetables analysis detection technology at home and abroad, and the prospect on the development of organophosphorus pesticide residue detection was discussed.
Research Progress On Bioactive Peptides In Sesame,
2016
Life Science College, Qingdao University, Qingdao, Shandong 266071, China
Research Progress On Bioactive Peptides In Sesame, Sui Xiao, Du Guicai, Zhao Aiyun, Dou Lixue
Food and Machinery
Sesame( Sesamum indicum L.）is a widely grown oilseed crops. Sesame meal is a by-product of oil industry. Sesame meal contains plentiful protein which is a good source of sesame bioactive peptides. The current work reviewed the preparation, purification, structure and biological activity of sesame bioactive peptides and discussed its further research development, aimed to provide the references for the related research.
Research Status And Development Tendency Of Liquor-Making Rice Husk,
2016
Department of Biology and Chemistry, Shaoyang University, Shaoyang, Hunan 422000, China
Research Status And Development Tendency Of Liquor-Making Rice Husk, Yang Beibei, Yu Yougui, Zeng Hao, Yang Li, Guo Jingying, Yang Zhilong
Food and Machinery
The basic characteristics and recycling of liquor-making rice husk and relationship between rice husk and liquor-making were introduced mainly. The in-depth studies of liquor-making rice husk can be further improved the quality of new spirit from three aspects that include the total analysis of the physical property, the optimal selection of new varieties, and the innovation of the pretreatment methods. The purpose is to provide some new ideas for future related research, and promote the development of the wine industry in the direction of ecological liquor-making.
Progress And Application On Mechanical Processing Techniques Of Sea Cucumber,
2016
Key Laboratory of Fishery Equipment and Engineering, Ministry of Agriculture, Shanghai 200092, China
Progress And Application On Mechanical Processing Techniques Of Sea Cucumber, Xu Wenqi, Shen Jian
Food and Machinery
Expounded the background of cleaning, evisceration and cooking of sea cucumber, introduced the current situation of sea cucumber on domestic and overseas, and analyzed their techniques contrastly. Mainly described technical capabilities of mechanical processing techniques and applications of sets of equipments in practice, for slide sieve, bubble cleaning, evisceration by mechanical stimulation, continuous cooking and extruding. At last the development orientation of applications in the enterprises was prospected.
Application Of Computer Information Technology In Food Enterprise Management,
2016
Chongqing Industry Polytechnic College, Chongqing 401120, China
Application Of Computer Information Technology In Food Enterprise Management, Wei Yin
Food and Machinery
The computer data technology plays a particularly important role in the management of food enterprises. In developed countries which computer technology and enterprise management level is in the advanced position, and computer data technology has been widely used in food enterprise management. In our country, the use of computer technology in food business management has also been a certain degree of development. However, because there are many problems on the use of computer data technology in the food enterprise management, for the popularity of data processing technology is not high, the lack of legal requirements, hardware and software technology is …
Studies On Purification And Properties Of Peroxidase In Lotus Sprout,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Studies On Purification And Properties Of Peroxidase In Lotus Sprout, Deng Bo, Deng Fangming
Food and Machinery
Study on peroxidase (POD) extraction and purification technology of lotus sprout, as well as temperature, pH value and part of the chemical's impact on POD enzyme activity. Peroxidase from the lotus root was purified using ammonium sulfate precipitation, DEAE-52 and G-75 column chromatography, SDS-PAGE analysis showed that the purified POD had a single polypeptide with a molecular weight is about 42 kD, the final purification fold and protein yield were 32.68 and 2.11%,respectively. The POD of the optimum temperature and pH were 40 ℃ and 5.0. At a temperature higher than 80 ℃and pH value of less than 2.0 and …
A Performance Study Of Multilevel Physical Field On Pulsed Electric Fields,
2016
Key Laboratory of Advanced Process Control for Light Industry Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
A Performance Study Of Multilevel Physical Field On Pulsed Electric Fields, Yan Wenxu, Zhang Shanshan, Gong Qun
Food and Machinery
Pulsed electric field sterilization technology is one of the main concerned non-thermal sterilization technologies. One of its key components is treatment chamber, when the food material went the treatment chamber, in a very short period of time microorganisms endured strong electric field force, the cell structure was destructed, so the cell died. The electric field strength and the temperature distribution in the treatment chamber is the main factor of affecting the system bactericidal effect and food quality, the numerical simulation of the uid dynamics coupled with the electric and thermal eld inside the treatment chamber can provide detailed analysis. The …
Effects Of Different Methods On Determination Of Hyaluronic Acid In Fermentation Media,
2016
Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
Effects Of Different Methods On Determination Of Hyaluronic Acid In Fermentation Media, Zhao Xingxiu, He Yiguo, Zou Wei, Zhang Jing, Zhao Changqing
Food and Machinery
According to the change of the hyaluric acid (HA) during fermentation process, the fermentation medium was diluted with different multiples. The hyaluric acid in the diluted fermentation medium was determined by different methods. The result showed that, the measurement of the Bitter-Muir way, the CTAB turbidity way and the CTAB way were influenced by the fermentation medium, in which the CTAB turbidity method was influenced significantly. Then the data were adjusted according to the influence, and the adjusted data could more really respond to the HA production.
Sublimation Drying Coefficient And Expand Study Of Sublimation Forecasting Model During Freezing Drying Of Cooked Beef Slice,
2016
School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Sublimation Drying Coefficient And Expand Study Of Sublimation Forecasting Model During Freezing Drying Of Cooked Beef Slice, Kong Lingyuan, Li Yalei, Luo Ruiming
Food and Machinery
The relationship are discussed, between the sublimation drying coefficient and the mode of pre freezing, pre-freezing temperature, material thickness, heating temperature, pressure of drying chamber. Tests were performed using single factor test method. The sublimation drying coefficient of materials was measured with different thickness and pressure under heating temperature 80 ℃, using slow pre-freezing method in the temperature -30 ℃ on the premise that free water sublimation entirely. The results were fitting by software Origin 9.0 and established sublimation drying coefficient query database using VB language. Therefore, the sublimation drying coefficient database of cooked beef slice was set up on …
Quality Changes Of Corn Oil During Frying Dough Sticks,
2016
School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
Quality Changes Of Corn Oil During Frying Dough Sticks, Ma Yuting, Hou Lixia, Liu Yulan, Wang Yingying
Food and Machinery
The continuous frying experiment was proceeded at the frying temperature of 190 ℃for 32 h by using coil oil to fry dough sticks. The quality indexes of coil oil sample were monitored for each two hours, and the quality changes of coil oil during frying dough sticks were studied. The study found that after continuous frying for 32 h, the colour (OD448 nm) increased from 0.028 to 0.673, the acid value of coil oil in creased from 0.33 to 2.40 mg KOH/g, the carbonyl value increased from 7.78 meq/kg to 94.70 meq/kg, and the total polar components increased …
Flour Products Of Aluminum Pollution Condition And Application Of Spectrophotometry Technology,
2016
Maoming Polytechnic, Maoming, Guangdong 525000, China
Flour Products Of Aluminum Pollution Condition And Application Of Spectrophotometry Technology, Zhang Rongxin
Food and Machinery
To understand the aluminum content of several common flour foods on the market, search the influence aluminum pollution causes, prevention policies for relevant departments and residents provides the basis for reasonable diet. A random sample of a central city in the major supermarkets, bakeries, restaurants do flour products, snacks and other food testing aluminum pollution. By comparison with relevant test and analysis; Circulate on the current social flour products, biscuits and instant noodles food aluminum content meet the national standard requirements, pastry food have a 50% overweight, Fried foods are all meet the requirements of national standards, the phenomenon of …
Identification Of Contamination Microbes Separated From Finished Deterioration Sauce And Analysis Of Deterioration Reason,
2016
College of Chemical & Biological engineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
Identification Of Contamination Microbes Separated From Finished Deterioration Sauce And Analysis Of Deterioration Reason, Jiang Xuewei, Zhou Shangting, Ye Jing, Xu Yiqi, Chen Sheng, Wu Can
Food and Machinery
The sterilization effect of soy sauce under different conditions were studied, the optimal parameter is 130 ℃ maintained 15 s. Tracking and analyzing the degree of pollution with each process of sterilization- filling and diatomite, the result showed that the aerobic and anaerobic viable count of the sterilized sauce reached its peak after adding the diatomite in the frame filtering process, the total number of bacteria are 4.9×103 CFU/mL and 3.1×103 CFU/mL respectively, the diatomite is the contamination source and the filtration process is the main contamination point. Separation of contamination microbes in diatomite and finished deterioration sauce, …
Study On Stability And Antibacterial Activity Of Galangal Extracts,
2016
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, Guangdong 524088, China; Key Laboratory of Advanced Processing
Study On Stability And Antibacterial Activity Of Galangal Extracts, Li Zhongmei, Huang He
Food and Machinery
The broad-spectrum antimicrobial, extract minimum inhibitory concentration (MIC), bactericidal concentration (MBC) of the galangal extract were studied by Oxford cup method and double dilution method. This paper compared the minimum inhibitory concentration of the galangal extract with common food preservative sodium potassium sorbate’s, benzoic’s, meanwhile, the stability of galangal extract was studied through effects of light, temperature, pH, salt, sugar concentration. The results indicated that: the order of extracts antibacterial activity was as Staphylococcus aureus > Bacillus cereus > parahaemolyticus > Bacillus thuringiensis > B. Subtilis > Salmonella > Shewanella > E. coli. The Bacillus cereus MIC was 0.012 5 mg/mL, Staphylococcus aureus MIC was 0.098 mg/mL, …
Design And Performance Of Heat Pump Intermittent Pasteurization Machine,
2016
College of Mechanical Engineering, Tianjin University of Science and Technology, Tianjin 300222, China
Design And Performance Of Heat Pump Intermittent Pasteurization Machine, Chen Dong, Li Guosheng, Xie Jihong, Shi Xiang
Food and Machinery
An easily-realized heat pump intermittent pasteurization machine was designed. Its structure and working processes were studied, and its key components were chosen or designed, including the bactericidal vessel, the hot water tank, the cool water tank and the heat pump. Based on detailed calculation of its working period and energy consumption, a comprehensive comparison was given between the heat pump intermittent pasteurization machine and normal pasteurization machine. The results show that the heat pump intermittent pasteurization machine has marked advantages: besides its long working life and high safety, the running power and energy consumption of the heat pump intermittent pasteurization …
Analysis Of Horizontal Tank With Jacket Based On Ansys Workbench,
2016
Advanced Manufacturing Technology Center, Shandong University of Science and Technology, Qingdao, Shandong 266590, China
Analysis Of Horizontal Tank With Jacket Based On Ansys Workbench, Jia Mingxia, Zhong Peisi, Yang Mei, Zhang Xiaodong, Lin Weiwei, Lv Xiaodong
Food and Machinery
Targeting at the horizontal tank with jacket from a certain project as the research subject, applying the finite element software ANSYS Workbench, the structural static analysis showed that under the full load and the snow condition the deformation and stress were similar and the reinforced rib had significantly effect on the tank. Meantime, the response spectrum analysis told that under the seismic condition the maximum stress occurred in the saddle, which was lower than the allowable stresses of the materials. The reliabilities of the tank were validated, and optimization method was presented.
Experimental Study On Operation Characteristics Of Constant Temperature And Humidity Air Conditioning Unit Used In Wine Storage Room,
2016
University of Shanghai for Science and Technology, Shanghai 200093, China
Experimental Study On Operation Characteristics Of Constant Temperature And Humidity Air Conditioning Unit Used In Wine Storage Room, Wang Shaoqing, Xu Jing, Li Dong, Hu Haiyang, Lu Yi
Food and Machinery
Wine storage process is determined by the brewing method, where the temperature and humidity are the extremely important parameters, and the constant temperature and humidity environment is a necessary condition for the storage of high-quality wine. This paper put forward a PID cascade control method with the temperature and humidity controlled separately based on DC-inverter constant temperature and humidity air conditioning unit with condensing heat recovery, and study experimentally the operation characteristics of the air conditioning unit, the experimental results show that this method can achieve precise control of temperature and humidity (temperature control precision is ±0.2 ℃, relative humidity …
Improved Design And Engineering Application Of Feeding Material Liquid Temperature Control System,
2016
Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
Improved Design And Engineering Application Of Feeding Material Liquid Temperature Control System, Song Weimin, Xu Xiaoguang, Li Chunguang, Xiong Anyan, Sun Mi
Food and Machinery
In order to solving the problem of feeding machine barrel steam heating, the material liquid temperature control precision and anxious burnt phenomenon, using hot water instead of steam of the material liquid to increase temperature compensation control, the barrel structure is improved, heat exchange area is increased, and the liquid temperature rise time has been shorten. The results show that: the liquid temperature has been controlled in the range from 40 to 50 ℃(control accuracy ±2 ℃), and the liquid to be heated up to the set temperature reduces the time that is spent more than 30%.
High Speed Sorting Robot For Non-Typical Food Production Systems,
2016
Jiangxi University of Technology, Department of Mechanical Engineering, Nanchang, Jiangxi 330098, China
High Speed Sorting Robot For Non-Typical Food Production Systems, Yan Peipei
Food and Machinery
In order to solve the sorting technology problem in food production caused by more kinds of food and the big differences, and based on the parallel robot and visual technology, operation scheme of the sorting system was designed. At the present, the sorting system of domestic and foreign technology of the design is not mature in the area of complex packaging and small volume of food. According to the functional requirements of high-speed robot vision system, the hardware system of different food location and classification is more accurate, and complete the software design of control system. Through the research on …
Application 3d Printing Technology In Cream Industry Design,
2016
Henan University of Economics and Law, Zhengzhou, Henan 450046, China
Application 3d Printing Technology In Cream Industry Design, Yao Qinghua
Food and Machinery
The pastry cream in the food industry is fast moving consumer goods, having a thick, thick, sticky characteristics. According to the characteristics creamy food processing, and combining computer technology, designed cream printer program, including the power module, control module, execution module and driver module 3D. The program which draws on jet technology, three-phase machine control technology solve that the cream is not easy mobility, to ensure ease of cleaning. In the design of equipment and facilities mature organic combination. And key components and technologies make specific instructions.
