Prediction On Freshness Degree Of Lingwu Long Jujube On Dielectric Properties,
2016
College of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Prediction On Freshness Degree Of Lingwu Long Jujube On Dielectric Properties, Shen Jingbo, Zhang Haihong, Ma Xuelian, Wang Huiqian, Li Ziwen, Zhou Shiping
Food and Machinery
In order to study the relationship between freshness degree and dielectric properties of Lingwu long jujube, the dielectric properties parameters of long jujube were measured using (LCR)on 1.995 kHz, and the correlation analysis between dielectric properties parameters and quality parameters was conducted. The results indicated that correlations between long jujube’s dielectric loss factor ε″ and soluble solids content, hardness, weight loss, titratable acids content & MDA content were very significant (P<0.01), and the correlation between relative dielectric constant ε′ and respiration intensity was very significant (P<0.01). The long jujube were divided into three freshness grades according to the change rules of soluble solids content, hardness and weight loss rate. Using dielectric loss factor ε″ as the input characteristic parameters,the prediction model of long jujube freshness was established by BP neural network structure. The average distinguishing rate of freshness grades was 81.67%. The results indicated that the freshness degree of long jujube could be predicted by dielectric properties parameters.
Screening Of Strain With Antioxidation Activity From Wild Macrofungi And Optimization On Its Fermentation Conditions,
2016
School of Biology and Food Engineering, Chuzhou University, Chuzhou, Anhui 239000, China
Screening Of Strain With Antioxidation Activity From Wild Macrofungi And Optimization On Its Fermentation Conditions, Chai Xinyi, Yu Shijun, Zhang Weiwei, Du Zehu
Food and Machinery
The objectives of the study were to screen the strain with a good antioxidation activity from 10 species of wild macrofungi and optimize the optimal conditions for antioxidant substance production. These results can provide some references for the breeding of Auricuiaria auricular and industrialization of its production. As material with 10 strains of wild fungi from the Langyashan in Anhui province, the strains with antioxidant substance producing were obtained by DPPH free radical scavenging rate of the broth. Shake flask culture was then used to get the optimum culture conditions based on the single factor and orthogonal experiments, which is …
Analysis Of Components Of Oleoresin Of Cold Drawn Oil In Zanthoxylum With Different Extraction Methods,
2016
Sichuan Agricultural University College of Food Science, Ya’an, Sichuan 625014, China
Analysis Of Components Of Oleoresin Of Cold Drawn Oil In Zanthoxylum With Different Extraction Methods, Jiang Yan, Pu Biao, Wang Hanqing, Xu Lin, Feng Yachao, Chen Yan
Food and Machinery
To discuss the effects with different methods of oleoresin of cold pressing oil in Zanthoxylum extraction, select appropriate oleoresin extraction method, and explore different extraction methods of oleoresin flavor components of cold pressing oil in Zanthoxylum. With the cold pressing oil in Zanthoxylum as raw material, water bath, ultrasonic and microwave methods were used to extract the oleoresin and GC—MS was adopted to analyze flavor components of the different extraction methods of oleoresin. The results showed that the extraction of oleoresin absorbance at 270 nm value of ultrasound is the highest, followed by water bath, the lowest is microwave; the …
Technology Optimization Of Carboxymethylation On Polysaccharide From Rice Bran,
2016
Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Technology Optimization Of Carboxymethylation On Polysaccharide From Rice Bran, Li Zhe, Yuan Yuan, Zhu Mingpeng, Xiao Zhigang, Wang Na, Wang Chong
Food and Machinery
The experiment used defatted rice bran as materials which extract water-soluble polysaccharide from it, expecting to improve its functional activities by modification. The carboxymethylated derivative of polysaccharide was prepared by the reaction between rice bran polysaccharide and chloroacetic acid (MCA) in alkaline condition and fourier infrared spectrum suggested that carboxymethylated rice bran polysaccharide was successfully carboxymethylated without changing the original structure of rice bran polysaccharide. The optimal technological conditions for the reaction are: reaction temperature 52 ℃, reaction time 2.5 h, concentration of NaOH 1.2 mol/L, MCA dose 3.20 g. This condition of the rice bran polysaccharide carboxymethylated substitution degree(DS) …
Reserch On Separation And Purification Of Flavonoids In Hunan Pomelo,
2016
Hunan Province Institute of Products Quality Supervision and Inspection, Changsha, Hunan 410007, China
Reserch On Separation And Purification Of Flavonoids In Hunan Pomelo, Peng Chengcheng, Deng Fangming
Food and Machinery
Taking Hunan pomelo fruit drop as raw materials, ethanol ultrasonic extraction of flavonoids pomelo, Research AB-8, NKA-9, D110 and ADS-17 four types of macroporous resin separation and purification process optimization pomelo flavonoids. The results showed that: AB-8 macroporous highest amount of total flavonoids Hunan pomelo, reaching 0.70 mg/mL; integrated adsorption, recovery, purity and absorption rate and other indicators, AB-8 macroporous resin separation and purification of the Hunan Xiang optimal conditions grapefruit flavonoids was: 1∶10 aspect ratio; the adsorption velocity 1.5 BV/h, the eluent pH value 4.0, eluent 70% ethanol eluted dosage 4 BV, analytical flow rate 2 BV/h, the resin …
Optimization Of Ultrasound/Microwave Assisted Extraction (Umae) Of Flavones From Vaccinium Bracteatum Thunb Leaves,
2016
School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
Optimization Of Ultrasound/Microwave Assisted Extraction (Umae) Of Flavones From Vaccinium Bracteatum Thunb Leaves, Chen Yiyong, Zhang Dejin
Food and Machinery
Vaccinium Bracteatum Thunb Leaves (VBTL) was used as material. An efficient ultrasound/microwave assisted extraction (UMAE) technique was employed to extract flavones from VBTL. The effects of microwave power, ratio of solvent to solid, temperature and time on the yield of flavones from VBTL were investigated. To optimize the extraction process, response surface methodology was used based on the results of single factor experiment. IR spectrum was scanned to validate the effect of UMAE technology compared with the traditional solvent extraction technology. The results indicated the optimal conditions of UMAE were 140 W of microwave power, 50 W of ultrasound power, …
Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice,
2016
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Science, Zhengzhou, Henan 450009, China
Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice, Liu Hui, Zhang Chunling, Liu Jiechao, Hu Lina, Jiao Zhonggao
Food and Machinery
In order to study the optimum ultrasonic-assisted extraction technology of flavonoids in hawthorn juice under pectinase treatment, the single-factor tests and orthogonal array design were employed to optimize the extraction conditions. The effects of boiling treatment time, ultrasonic extraction time, ultrasonic extraction temperature and ultrasonic power on the content of flavonoids in hawthorn juice were researched. And the hawthorn flavoinoid extraction conditions were optimized as follows: boiling treatment time 30 min, ultrasonic extract time 50 min, ultrasonic extract temperature 50 ℃ and ultrasonic power 150 W. Under the optimized extraction conditions, the content of flavonoids was 335.32 mg/100 mL. Ultrasonic …
Optimization On Extraction Technology Of Mushroom Mycelium Polysaccharides By Ultrasonic,
2016
College of Life Science, Inner Mongolia University, Hohhot, Inner Mongolia 010020, China
Optimization On Extraction Technology Of Mushroom Mycelium Polysaccharides By Ultrasonic, Xue Jing, Wu Xiaotong, Wang Yingchao, Zeng Luying, Liu Jing
Food and Machinery
Polysaccharides was extracted from Tricholoma mongolicum mycelium. The effect factors, including ultrasonic power, ultrasonic time, liquid-solid ratio and temperature, were optimized through orthogonal tests L9(34) on the basis of single factor experiment. Results showed that ultrasonic power 18% (rated power 900 W), ultrasonic time 20 min, liquid-solid ratio 40∶1 and extraction temperature 75 ℃. Under optimal conditions, the extraction yield of polysaccharides was 13.96%.
Effect Of Blanching Treaments On Quality Of Vacuum Fried Ginkgo Kernel,
2016
School of Food Science and Technology, Jiangnan Univeisity, Wuxi, Jiangsu 214122, China
Effect Of Blanching Treaments On Quality Of Vacuum Fried Ginkgo Kernel, Han Hongwei, Xie Bowen, Xu Dan, Zhang Min, Liu Jie
Food and Machinery
Taking the Big Buddha Finger ginkgo kernel as material, the effects were studied from blanching temperature and time on the time of POD enzyme's inactivation, moisture content, degree of starch gelatinization of ginkgo kernel and the microstructure, crispiness, oil content, color, sensory quality of vacuum fried ginkgo kernel. The results showed that with increasing of the blanching temperature and time, the degree of starch gelatinization and moisture content rose gradually, but the time of POD enzyme's inactivation decreased. The crispiness and color of the vacuum fried ginkgo kernel were better, but the oil content of it was higher. The vacuum …
Preparation Of Natural Cream Flavor From Natural Butter By Mixed Enzyme Hydrolysis,
2016
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
Preparation Of Natural Cream Flavor From Natural Butter By Mixed Enzyme Hydrolysis, Zhou Meiyu, Fu Liang
Food and Machinery
Prepared natural cream flavor by mixed enzyme with two kinds of lipase. Through the determination of acid value and sensory evaluation, the palatase 20000L and lipase MER were selected for enzymolysis reaction. The optimum conditions for enzymatic hydrolysis of butter were palatase 20000L 0.18%, lipase MER 0.09%, hydrolysis time 9 h, temperature 40 ℃ and pH 7.0. By GC-MS analysis, the main flavor components consist of 11 kinds of substances include short chain fatty acids, small amount of ketones, lactones and esters. Through baking applications and sensory evaluation, finished bakery products had a thick milk and long lasting flavor, without …
Influence Of Perilla Leaf Superfine Powders On Dough Properties And Bread Quality,
2016
Branch of Food Engineering, Jilin Business and Technology College, Changchun, Jilin 130062, China;Jilin Province Key Laboratory of Grain and Oil Processing, Jilin Business and Technology College, Changchun, Jilin 130062, China
Influence Of Perilla Leaf Superfine Powders On Dough Properties And Bread Quality, Tian Haijuan, Zhu Zhu, Zhang Chuanzhi, Yu Zishuai
Food and Machinery
Perilla leaf superfine powder were added to the dough, then produced bread, using Brabender farinograph and Brabender stretcher measuring the dough properties, and then determinated the fermentation characteristics, sensory quality, water retention, aging degree and specific volume of bread contained with Perilla leaf superfine powder. The results showed that Perilla leaf superfine powder adding quantity 6%，the decline of bread dough`s Farinograph and tensile properties were not obvious, the quality of the sensory quality of bread was good, with high water retention, low aging degree, volume of good healthy food. When Perilla leaf superfine powder adding amount was 6%~8%, the Farinograph …
Optimization Of Chinese Chestnut Shelling Peeled Process Using Microwave-Baking Joint,
2016
College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan 610065, China
Optimization Of Chinese Chestnut Shelling Peeled Process Using Microwave-Baking Joint, He Rui, Jia Lirong, Wang Jiaxing, Gao Hong
Food and Machinery
Microwave-baking process was used to improve chestnut shelling peeled rate. Response surface methodology was employed to analyze the impact of microwave time, baking time and baking temperature on Chestnut shelling and to optimize the shelling rate and color index L* value. The results indicated that the impact of microwave time on the rate of shelling is greater than the baking time and the baking temperature. The microwave time was extremely significant to L* value. When the microwave time was 123 s, the baking temperature was 171 ℃ and the baking time was 128 s, the shelling rate could reach 97.96%, …
Antitumor And Antiangiogenic Effects Of Flavonoids,
2016
College of Materials Science and Engineering of Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Antitumor And Antiangiogenic Effects Of Flavonoids, Li Xiangzhou, Luan Fangfei, Zhang Sheng, Huang Dan
Food and Machinery
Flavonoids drugs are effective, natural, and their toxic and side effect are relatively mild. Otherwise, they have many kinds of biological effects such as anti-inflammatory, anti-bacterial, reducing blood fat, anti-aging and so on.The treatment of malignant tumor is difficult to conquer in the medical community. The majority of clinical antitumor drugs have side effects. This paper elaborated the research progress of anti-tumor and anti-angiogenesis of plant flavonoids from the cellular level, molecular level and animal models level, which can provide a reference for further development and utilization of flavonoids in antitumor and anti-angiogenesis.
Research And Application Progress Of The Mountain Orchard Rail Transport,
2016
East China Jiaotong University, Nanchang, Jiangxi 330013, China
Research And Application Progress Of The Mountain Orchard Rail Transport, Gong Zhiyuan, Li Yifan, Liu Yande, Shi Qi
Food and Machinery
As most of the mountainous hilly region has been the main production areas for apple, citrus fruit, pear, cherry and other fruits in China, the problems existed in transportation network lacking, high labor intensity and low efficiency during the working practice of transportation. Summarized the present application of the key technologies such as motive power, mechanical drive unit, rack construction of the self-propelled conveyor and traction type conveyer that experts home and aboard have developed on their own. And presented the performance indicators in terms of startup, upgoing, swerve, down and pullup. At the same time, described the state and …
Research Progress Of Difference Between Electronic Tongue And Real Taste Evaluation,
2016
Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Research Progress Of Difference Between Electronic Tongue And Real Taste Evaluation, Wang Xingya, Pang Guangchang, Li Yang
Food and Machinery
Electronic tongue is a new analysis and detection equipment to study liquid sample information, in recent years, which has been more widely used in food industry. This paper introduces the basic principles of electronic tongue technology, similarities and differences with real evaluation methods of taste, status of equipment and its application in the food field, in order to propose new ideas for the development of electronic tongue equipment.
Progress Of Infrared Drying Technology Applied In Processing Of Fruits And Vegetables And Grain,
2016
School Agricultural and Food Engineering, Shandong University of Technology, Zibo, Shandong 255091, China
Progress Of Infrared Drying Technology Applied In Processing Of Fruits And Vegetables And Grain, Wei Zhongcai, Sun Chuanzhu, Zhang Lili, Su Guoliang, Shi Dongyue
Food and Machinery
Infrared radiation drying technology has been paid more attention widely with many advantages such as high efficiency, environmental protection. Progress of home and abroad infrared radiation drying technology application research and test of fruits, vegetables and grain were elaborated and summarized, and some existing problems of infrared drying were also analyzed. The integration of infrared drying and other emerging drying technology was come up with to improve the quality of drying. Meanwhile, the main research direction of infrared radiation drying technology of the future application was also pointed out in the processing of fruits and vegetables and grain.
Study On Screening Of Aroma-Producing Microbe And Growing Characters,
2016
Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
Study On Screening Of Aroma-Producing Microbe And Growing Characters, Xie Jun, Luo Huibo, Bian Minghong, Yang Wenbin, Wang Dadi, Wang Yong
Food and Machinery
Studied screening of aroma-producing microbe from 62 strains indicated by esterified enzyme activity, total ester content and flavor content. The results showed that: yeast Njsys-YT3 and aspergillus Njsys-MD45 had higher esterified enzyme activity and capability of synthesis of the ester, which can produce rich metabolites. The esterified enzyme activity of strains Njsys-YT3 was 16.58 U/mL and the total ester content was 0.22%, esterified enzyme activities of strains Njsys-MD45 was 7.18 U/mL and the total ester content was 0.14%. The studies of growing characteristics of strains Njsys-YT3 and Njsys-MD45 showed that: Strains Njsys-YT3 and Njsys-MD45 had capability of higher stress tolerance, …
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus,
2016
College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266061, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus, Xie Wancui, Yang Yadong, Yang Xihong, Wu Shuai, Ji Hongwu
Food and Machinery
In order to improve the production of protease from Bacillus cereus, the fermentation medium composition and culture conditions were optimized. By single factor experiment, the effects were studied, including the optimum additions of carbon and nitrogen sources, the adding amounts, fermentation temperature, inoculation age, shaking speed, medium volume, medium initial pH, fermentation time, and inoculation amount on protease production. On this basis, Plackett-Burman was to evaluate the effects of nine variables, and selected significant factors, namely peptone addition amount, fermentation temperature and medium volume. The optimal fermentation condition was obtained by Box-Behnken and response surface analysis. The optimal conditions of …
Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd,
2016
College of Mechanical and Power Engineering, Nanjing University of Technology, Nanjing, Jiangsu 211816, China
Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd, Fan Liming, Li Qingsheng
Food and Machinery
Based on the multiple reference frame method and Realizable k-ε model, the whole flow field in a stirred tank with double CBY impellers was numerically simulated using fluent software. The simulation test results were compared with literature. The effects of the blade spacing on the flow field distribution, the lower blade speed and power consumption were examined. The results showed that with the increase of blade spacing, flow pattern from the “connecting flow” into “dispersed flow”, and the test results have good consistency. The influence of blade spacing to the velocity distributions below the upper impellers was relatively large and …
Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling,
2016
College of Mechanical and Electronic Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling, Zhou Yumei, Huang Zhihong, Wei Hongyu, Zhu Lixue, Luo Shaoming
Food and Machinery
Three dimensional discrete element numerical model was established by PFC3D with different boundary conditions, the grinding process was simulated, and the average contact force between balls was also analyzed. The effects of different milling factors on the superfine pulverization of notoginseng were investigated, and the simulation results were proved through the single factor experiments. The results showed that the order of key factors, which affected the milling process was rotation speed, ball material ratio and mass ratio of balls. The optimum conditions were as followed: the rotation speed of 500 r/min, ball material ratio of 8 to 1, and mass …
