Separation And Purification Of Tea Saponin By Membrane Separation Combined With Macroporous Resin,
2015
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Separation And Purification Of Tea Saponin By Membrane Separation Combined With Macroporous Resin, Cheng Wenjuan, Xie Hairong, Qin Yong, Liu Rong, Deng Zeyuan
Food and Machinery
The combination technology of membrane separation technology and macroporous resin purification technology have been adopted to separate and purify tea saponin. Tea saponin extractive was preliminarily purified and concentrated by flowing through ceramic membrane and 360 Da nanofiltration membrane in sequence, the yield and purity of tea saponin is 62.1% and 79%, respectively. On the basis of static adsorption and desorption as well as dynamic adsorption and desorption experiments, the macroporous resin AmberliteXAD7HP was selected for further purification. the The optimum conditions for purification of tea saponin using macroporous resin were established by single factor tests as follows: the sample …
Extra-High Pressure Extraction Of Polyphenols From Walnut Green Peels By Response Surface Methodology,
2015
College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China; Xinjiang Production and Construction Corps Key Laboratory to Process of Agricultural Livestock Products in Southern Xinjiang, Tarim University, Alar, Xinjiang 843300, China
Extra-High Pressure Extraction Of Polyphenols From Walnut Green Peels By Response Surface Methodology, Song Lijun, Hou Xujie, Li Yawen, Zhang Li
Food and Machinery
Studied the extra-high pressure extraction of polyphenols from Walnut green peels. The effect of operation conditions such as extraction temperature, pressure, time and ratio of material were analyzed. On the basis of single-factor test, the optimum extraction technology of walnut green peels polyphenols and mathematical regression model were established by response surface methodology. The results showed that the optimal extraction conditions were as followed: alcohol concentration of 50%, processing temperature of 42 ℃, extraction pressure of 310 MPa, extraction time of 6 min, ratio of liquid to material of 40∶1(V∶m). Under these conditions, the maximum predictive yield of polyphenols from …
Optimizati Of Continuous Phase Transition Extraction Progress For Eucalyptus' Polyphenols,
2015
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Optimizati Of Continuous Phase Transition Extraction Progress For Eucalyptus' Polyphenols, Tan Rongwei, Cao Yong, Li Jiacheng
Food and Machinery
Eucalyptus' leaves were studied as the main raw material. The continuous phase transition extraction progress for eucalyptus' polyphenols was optimized by single factor test and Box-behnken. The effects were discussed for extraction time, extraction temperature and extraction solvent percentage on the yield of polyphenols. The optimal extraction conditions were found as follows: extraction temperature 79.99 ℃, extraction time 119.98 min and solvent concentration 78.13%. Under the optimal conditions, the yield of polyphenols was 11.58 g/100 g. The actual polyphenols yield was 12.01 g/100 g with the relative error 3.65%. The extraction conditions parameter obtained by the Response Surface Methodology to …
Extraction Of Polysaccharide From Banana Peels And Its Application In Hand Cream,
2015
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Extraction Of Polysaccharide From Banana Peels And Its Application In Hand Cream, Lv Hui, Xia Yunlan, Han Ping, Lv Min, Liu Kehai
Food and Machinery
Polysaccharide was extracted from banana peels by water extraction-alcohol precipitation method, and its content was determined by phenol-sulfuric acid method. Besides, the moisturizing effect of banana skin polysaccharide was evaluated. A kind of hand cream was prepared by the application of the polysaccharide extracted from banana peels. The results showed that the content of banana skin polysaccharide was 3.99% and it can keep good moisturizing effect for 24 h. Besides, the hand cream prepared with banana skin polysaccharide was exposed to be detected its physical and chemical index, sensory index and hygienic index. Results showed that all of these indexes …
Study On Inteneration And Sterilization Of Areca By High-Temperature Dry Steam Treatment,
2015
Hunan Onyear Food Co., Ltd, Yiyang, Hunan 413000, China;Areca products Technology & Research Institute of Xiangtan,Xiangtan, Hunan 411100, China
Study On Inteneration And Sterilization Of Areca By High-Temperature Dry Steam Treatment, Li Zhi, Xu Huanhuan, Deng Jianyang, Jiang Xuewei, Li Hao
Food and Machinery
The effects were studied for the inteneration of areca hull and sterilization of endophytes in areca using high-temperature with dry steam treatment. The results showed that the optimal conditions were 110 ℃, 0.05 MPa, 15 min, which would intenerate areca fiber better and would not affect other characteristics of qualities. Under the same conditions, it also had a bacteria reduction or sterilization effect, which providing a new harmless and more effective method replacing the atmospheric cooking.
Study On The Processing Technology Of Ding'ao Myrica Rubra Wine,
2015
Wenzhou Vocational College of Science and Technology, Wenzhou, Zhejiang 325006, China
Study On The Processing Technology Of Ding'ao Myrica Rubra Wine, Li Yanpo, Huang Gaodi, Zhang Yang, Xu Jing
Food and Machinery
Taking Ding'ao myrica rubra as materials, the process parameters of wine were optimized by single factor test and Box-Benhnken response surface design. The effects were studied, such as juice content, fermentation time, fermentation temperature, sugar content and yeast adding amount. The results showed the optimal parameters that the juice content was 50%, fermentation time 5 d, fermentation temperature 29 ℃, sugar content 18.9% and yeast adding amount 5.15%, the myrica rubra wine has a unique aroma and color, the wine is clear and transparent, refreshing taste.
Optimization Of Fermentation Conditions For Improving Ferment Conditions Of Soy Sauce Fermented By Aspergillus Oryzae As3.042 Using Response Surface Analysis,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Key Laboratories of Food Science and Biotechnology, Changsha, Hunan 410128, China
Optimization Of Fermentation Conditions For Improving Ferment Conditions Of Soy Sauce Fermented By Aspergillus Oryzae As3.042 Using Response Surface Analysis, Kang Lei, Liu Suchun, Hu Maofeng
Food and Machinery
To optimize the fermentation conditions with index of amino acid nitrogen content for inspection of soy sauce fermented by aspergillus oryzae As3.042 by the response surface method. Firstly, the experiment was to determine the optimum fermentation conditions at 40 d of temperature, density of adding salty water and addition of salty water by using single factor experiment. On the basis of single factor experiment with amino acids as examining index, fermentation temperature, density of adding salty water and addition of salty water was optimized by using response surface analysis. the result was gotten, the optimum process for the temperature of …
Study On Quality Of Cucumber Pickles Fermented By Lactic Acid Bacteria,
2015
Department of Food Science and Engineering, Tianjin Agricultural University, Tianjin 300384, China
Study On Quality Of Cucumber Pickles Fermented By Lactic Acid Bacteria, Chen Ying, Wang Jinhui, Zhang Wenlingzi, He Xinyi
Food and Machinery
The preparation of cucumber pickled cabbage using direct val set (DVS) lactic acid bacteria fermentation powder was studied. Effects were determined, for DVS lactic acid bacteria powder content on the dynamic change of pH value, nitrite content, salinity, color value and the total number of colonies in the fermentation of pickled cucumber. Fuzzy comprehensive evaluation method was applied to select the optimum fermentation conditions. The results showed that with the increasing of fermentation time, pH value of cucumber pickle juice decreased gradually while acidity increased gradually. Cucumber salinity first increased and then stabilized. The color a value was increasing during …
Effect Of Decoloring Process On The Quality Of Fish Skin Collagen Peptides,
2015
College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
Effect Of Decoloring Process On The Quality Of Fish Skin Collagen Peptides, Zhang Meng, Wang Baozhou, Chen Jun, Weng Wuyin
Food and Machinery
Collagen peptides from tilapia skin were prepared by enzymatic hydrolysis with protamex, and effects of activated carbon and macroporous adsorption resin on decolorizing of peptides were investigated. Based on the decolorizing rate and peptide loss, the optimum decolorizing conditions of collagen peptides were determined by orthogonal test. The results showed that the optimum decolorizing conditions of activated carbon were pH 4.5, 2% (m/V) activated carbon dosage, decolorizing time of 60 min and protein concentration of 50 mg/mL. Under those conditions, the decolorizing rate and peptide loss of collagen peptides were 92.66% and 11.23%, respectively. However, the decolorizing effect of macroporous …
Study Of Jackfruit And The Technology For Hot Air-Explosion Puffing Drying,
2015
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Institute of Food Science and Technology CAAS, Ministry of Agriculture, Beijing 100193, China
Study Of Jackfruit And The Technology For Hot Air-Explosion Puffing Drying, Wang Ping, Yi Jinyong, Bi Jinfeng, Liu Xuan, Zhou Linyan, Chen Qinqin, Zhong Yaoguang
Food and Machinery
Based on the hot air drying characteristics, the effects were studied for pre-drying time, puffing temperature, vacuum temperature, vacuum time and puffing times on color, crispness, hardness, rehydration of jackfruit products. The results indicated that the technological conditions of hot air-explosion puffing drying were: hot air drying temperature 60 ℃, pre-drying time 3 h, puffing temperature 90 ℃, vacuum drying temperature 60 ℃, vacuum time 2.5 h, puffing times 5 times, residence time 5 min, and vacuum degree -0.098 MPa. Under these conditions, the values of ΔE, L, b, hardness, hardness, crispness, rehydration rate were 3.30±058, 54.19±0.13, 28.95±0.16, 4 830.82±734.43, …
Effect Of Nitrogen Filling On Quality Of Mineral Water,
2015
Company of Guangdong Dinghu Spring, Zhaoqing, Guangdong 526070, China
Effect Of Nitrogen Filling On Quality Of Mineral Water, Wu Musheng, Zhou Xinxin, Li Aimei, Yan Rian, Jiang Xinhui
Food and Machinery
In order to explore the effect of nitrogen filling on quality of mineral water, three kinds of mineral original water were put in airtight high pressure reaction reactor, with nitrogen filled by nitrogen cylinder. The samples under the different nitrogen pressure and pressure time were gotten by controlling the nitrogen pressure and pressure time. A series of factors were detected in the conditions, including chromaticity color, smell and taste, visible, pH, metasilicic acid, carbonates and bicarbonates, total dissolved Solids, Potassium, Sodium, Calcium, Magnesium, Strontium, water clusters. The results showed that there was no effect in mineral substance and water clusters, …
Fuzzy Comprehensive Evaluation On Quality Of Brown Rice Green Tea By Sensory Analysis And Is Processing,
2015
The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China
Fuzzy Comprehensive Evaluation On Quality Of Brown Rice Green Tea By Sensory Analysis And Is Processing, Li Jingfang, Li Xinxin, Liu Junqiao, Liu Shiyan, Liu Lu, Tian Nan, He Xinyi
Food and Machinery
Taken brown rice powder and green tea powder as raw materials, brown rice green tea was prepared with application of extrusion recombinant technology. The tea polyphenols, caffeine, amino acid, sugar content and the color value changes in the different ratio of materials and processing conditions were compared. The brown rice green tea formulation and processing conditions were optimized through fuzzy comprehensive evaluation. The results showed that brown rice green tea had a better sensory evaluation value with the ratio of 4∶6 of the green tea powder to rice powder under baking temperature 160 ℃ for 15 minutes. The polyphenols, caffeine, …
Study On Compound Quality Of Improver And Its Formula Of Sturgeon Fish Rods,
2015
Jiangsu Food and Pharmaceutical Science College, Huaian, Jiangsu 223003, China
Study On Compound Quality Of Improver And Its Formula Of Sturgeon Fish Rods, Tian Qiying
Food and Machinery
Organoleptic quality score of sturgeon fish rods as the indicator, the formula of compound quality improver was optimized through single factor and orthogonal design method. The results showed that, the best formula of compound quality improver: transglutaminase concentration 0.3%, 4% modified starch, maltodextrin 4%, carrageenan 2%. Product features, and the indicators determined were in accordance with the hygienic standard of GB 10144—2005.
Effects Of Pretreatment On Aroma Components Of Guzhang Maojian Tea,
2015
Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
Effects Of Pretreatment On Aroma Components Of Guzhang Maojian Tea, Xiang Xiaole, Yu Ji, Yang Wangen, Ma Chengjin
Food and Machinery
The aroma components of Guzhang Maojian Tea was extracted by solid-phase micrextraction (SPME), and identified by gas chromatography-mass spectrometry (GC—MS). Then compared the difference of two different pretreatment. Results showed that, a total of 109 aroma compounds were found in Guzhang Maojian Tea identified by direct adsorption, which including 26 alkene, 25 hydrocarbons, 17 alcohols, 9 ketones, 13 esters, 4 aldehydes,6 nitrogen containing compound, 2 acids, 2 phenols, 1 ether, 4 heterocycle and others. And 63 kinds were determined by bubbled adsorption, which including 12 alkene, 4 hydrocarbons, 14 alcohols, 8 ketones, 5 esters, 12 aldehydes, 2 phenols,4 nitrogen containing …
Analysis On Marketing Risk Of Chinese Dairy Enterprises In Price Declining Of Milk Source,
2015
Wuhan Business University, Wuhan, Hubei 430056, China
Analysis On Marketing Risk Of Chinese Dairy Enterprises In Price Declining Of Milk Source, Gao Jincheng
Food and Machinery
Under the background of price of milk source at home and abroad, Chinese dairy enterprises will face a series of marketing risks including lack of domestic milk source, warehouse explosion, unreasonable product structure, and fierce market competition. In order to guarantee the healthy development of Chinese dairy industry, Chinese government and relevant parties should play the active role at the same time of improving the awareness of marketing risk prevention of Chinese dairy industry; establish the long-term benefit mechanism of dairy enterprises and dairy farmers; actively expand the dairy products consumption in domestic market; reasonably modify the consumption structure of …
Identifying The Critical Factors Affecting Consumer's Seeking Food Safety Information Behavior,
2015
Jiangsu Province Base of Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China;School of Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China
Identifying The Critical Factors Affecting Consumer's Seeking Food Safety Information Behavior, Liu Ruixin, Wu Linhai
Food and Machinery
Based on the system of 17 factors affecting consumer's seeking food safety information behavior, Fuzzy set theory and DEMATEL method was used to discover the factors' attributes and their relations, then identify 7 critical factors among the system, including consumers' education level, the degree of attention to food safety, consumer attention to health, the perceived risk of food safety, product knowledge, food brands, the food certification of quality, According to the conclusion, enterprises should strengthen product quality and brand construction, promote food safety certification.
Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products,
2015
School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products, Wang Li, Yang Wei, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The effects of non-starch polysaccharides in wheat bran, arabinoxylans and β-glucan, on the quality of baking products were summarized. Their structure characteristics, physicochemical properties and physiological functions of the two non-starch polysaccharides were introduced. Their effects on the quality of baking products were also summarized on the base of analyzing their rheological properties, nutrition, sensory quality, and storage. At last, the related mechanisms were discussed.
Research Progress Of Ultrasonic Effect On Protein Extraction And Modification,
2015
College of Grain & Oil, Henan University of Technology, Zhengzhou, Henan 450000, China
Research Progress Of Ultrasonic Effect On Protein Extraction And Modification, Wu Qian, Zhang Lifen, Chen Fusheng
Food and Machinery
Protein is the basis of life activity, and is also one of the three largest indispensable energy materials. Ultrasonic, as a physical technique, has been applied in the research of extraction and modification of large molecules such as proteins and polysaccharides. The effect of ultrasonic on the physical and chemical properties, structure and functional properties of protein was discussed, and put forward the direction and expectation.
Research Progress On Ultra-High Pressure Technology For Preservation Of Aquatic Products,
2015
College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
Research Progress On Ultra-High Pressure Technology For Preservation Of Aquatic Products, Chen Yangyi, Xie Jing, Zhong Xiaofan, Lan Weiqing, Zhu Wanyu, Liu Jiaxuan
Food and Machinery
Ultra-high pressure is a new food processing technology, which is subjected to food with high pressure in more than 100 MPa at room temperature or low temperature in order to achieve the sterilization or to alter the food attributes. The effects of ultra high pressure on food microorganism, enzymes, structure, color, flavor and nutrition were discussed. The application of high pressure technology was summarized and the prospects were proposed.
The Role And Cultivation Of The Third Party Power In Food Safety Problems,
2015
Yancheng Institute of Health Sciences, Yancheng, Jiangsu 224005, China
The Role And Cultivation Of The Third Party Power In Food Safety Problems, Jiang Jie
Food and Machinery
In recent years, frequent exposure of the food safety problems have caused people to panic and social unrest. Now “Unified” government regulation pattern in China already can't adapt to the new problems under the wave of reform. The existing supervision method must be adjusted, and develop the third-party to fully mobilize the strength like industry associations, testing organizations, news media and social public to participate in the food safety supervision, and construct the food safety supervision system which is government-led and governed collaboratively by multiple subjects.
