Effects Of Two Different Fans Arrangement On Stacking Cargo In Cold Store Based On Numerical Simulation,
2015
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effects Of Two Different Fans Arrangement On Stacking Cargo In Cold Store Based On Numerical Simulation, Du Zizheng, Xie Jing, Zhu Jinlin
Food and Machinery
Two different cold store models, one with downward blowing fans and the other with back blowing fans, based on a medium practical cold storage were established to investigate the influence of different fans arrangement on airflow in the cold store (24.3 m×21.6 m×7.2 m). Steady-state simulation was performed by using fluent software and stacking cargos were considered as porous medium. Darcy-Forchheimer and ergun equations were used to describe the parameter of stacking cargo combined with former research. Essential analysis and comparison were also performed. The influence of different fans arrangement on stacking cargo and air flow in the cold store …
Effects Of Irradiation On Sterilization And Quality Of Bee Pollen Of Camellia,
2015
Institute of Nuclear Agricultural Science & Space Mutation Breeding, Changsha, Hunan 410125, China
Effects Of Irradiation On Sterilization And Quality Of Bee Pollen Of Camellia, Luo Zhiping, Meng Lanzhen, Xu Yuanfang, Zhang Qiling, Peng Ling
Food and Machinery
The effects of 60Co-γ irradiation on sterilization and main physical and chemical qualities of bee pollen of camellia were studied. The results showed that irradiation had obvious sterilizing effects on bee pollen of camellia, for example, the sterilizing rate reached more than 99% at the irradiation dose of 6 kGy, at 10 kGy, all the microorganism indicators of irradiation treated bee pollen of camellia met the standards which published in national code of good irradiation practice for the control of microorganism in pollen. The staphylococcus aureus and salmonella were not been found in the normal and irradiation treated samples. …
Changes Of Soluble Sugar In Lotus Seeds In Storage By Hplc-Refractive Index Detection,
2015
School of Life Science, Nanchang University, Nanchang, Jiangxi 330031, China
Changes Of Soluble Sugar In Lotus Seeds In Storage By Hplc-Refractive Index Detection, Liu Xingxing, Du Yuqian, Fang Feifei, Huang Xueyong, Luo Liping
Food and Machinery
Lotus seed has always been regarded as precious food stuff for its rich nutrition health care ingredients and high medicinal value, but like other grains, aging deterioration also occurred during storage.Using HPLC—RI to analysis the 5 kinds of soluble sugar (sucrose, fructose, maltose, glucose and raffinose) in lotus seeds with different storage years. The results showed that the sucrose content of fresh lotus seeds was the lowest, only 0.573 g/L, but the maltose content was 0.172 g/L, the highest in fresh lotus seeds. Maltose content declined significantly after storage one year, the decrease degree is more than 87%. The value …
Effects Of Hot-Air Drying Temperatures On Quality Of Green Peppers,
2015
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; Beijing Key Laboratory of fruits and vegetables preservation and processing, Key Laboratory of Biology and Genetic Improvement of Horticultural
Effects Of Hot-Air Drying Temperatures On Quality Of Green Peppers, Zheng Qingyun, Wang Dan, Ma Yue, Tong Junmao, Zhao Xiaoyan
Food and Machinery
The characteristics of green peppers were investigated after treated with hot-air drying at temperatures of 55, 60, 65 and 70 ℃. Then the qualities of dried peppers were analyzed and compared. The results showed that the drying rate and decline of water activity (aw) were faster as the hot-air drying at higher temperature. Compared with other dried peppers, the treatment dried at 70 ℃ displayed higher the preservation of chlorophyll, Vc, rehydration radio, the hardness and toughness. However, the drying time was too long when peppers dried at 55 ℃, which could cause high production costs. Considered the …
Ultrasonic-Assisted Extracting And Antioxidant Activity Of Total Flavonoids From Leaves Of Camellia Oleifera Abel,
2015
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Changsha, Hunan 410004, China
Ultrasonic-Assisted Extracting And Antioxidant Activity Of Total Flavonoids From Leaves Of Camellia Oleifera Abel, Cao Qingming, Wu Jingyu, Zhong Haiyan, Bao Liyuan, Sun Yajuan
Food and Machinery
Technology of ultrasonic-assisted method was optimized to extract flavonoids from leaves of camellia oleifera Abel, and antioxidant activity of flavonoids was investigated. It showed that the optimized conditions were 50% ethanol of extracting solvent, 1∶20 of material-liquid ratio(m︰V), 70 ℃ of extracting temperature, 2 times under 300 W of electric power, 30 min of ultrasonic treatment time , The optimized extraction yield of total flavonoids was 47.01 mg RE/g. The extraction of flavonoids from leaves of Camellia Oleifera Abel. showed strong free- radical scavenging activities of DPPH, ABTS and hydroxyl with 15.12, 21.15 and 410 μg RE/mL as IC50, respectively.
Optimization Of Tea Seed Oil Hydrolysis Catalyzed By Lipase Tlim Under Probe Ultrasonic Emulsify,
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
Optimization Of Tea Seed Oil Hydrolysis Catalyzed By Lipase Tlim Under Probe Ultrasonic Emulsify, Xiang Xiaole, Yu Ji, Yang Wangeng, Ma Chengjin
Food and Machinery
Based on the single factor test, an Box-Benhnken design was used to optimize the parameters,Lipase TLIM dosage, bath temperature, speed of stirring, for tea seed oil enzymatic hydrolysis catalyzed by lipase TLIM under probe ultrasonic emulsify, and a mathematical regression model was established. The optimal parameters were obtained as follows: ultrasonic power 320 W, speed of stirring 840 r/min, reaction temperature 50.5 ℃, concentration of lipase TLIM 3.0%(as oil weight), initial pH value 8.5, reaction time 12 h. Under this conditions, the hydrolysis rate of tea seed oil reaches 73%, and has a good effect on tea seed oil enzymatic …
Study On Dextran-Modified Sod And Its Enzyme Activity,
2015
College of Biological and Chemical Engineering, Beijing Union University, Beijing 100023, China
Study On Dextran-Modified Sod And Its Enzyme Activity, Li Liang, Zhao Youxi, Ji Yizhi, Gong Ping
Food and Machinery
After the dextran oxidized and activated by NaIO4, two aldehyde groups were obtained by ring-opening reaction. Then, the addition reaction happened between activated dextran and SOD. The modified SOD could keep its enzyme activity effectively, and the stability of the modified SOD in acid, alkali, ethanol, and at high temperature was improved, respectively. It approved that the SOD was modified by dextran successfully through the Infrared spectrum analysis of its structure.
Research On Supercritical Co2 Extraction Of Thuja Sutchuenensis Essential Oil,
2015
Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research On Supercritical Co2 Extraction Of Thuja Sutchuenensis Essential Oil, Wang Yaqi, Chen Yihong, Huang Weiwen, Mo Qiwu, Zhou Jie
Food and Machinery
Supercritical CO2 extraction method was applied to essential oil from Thuja sutchuenensis in the present study. The composition of the essential oil was identified by GC-MS. The extraction conditions were optimized by orthogonal tests. Results: The main factors influencing the extraction yield are extraction pressure, extraction temperature and extraction dynamic time. The Optimization of process: filling coefficient was 0.68, the extraction pressure and temperature were 20 MPa and 50 ℃, dynamic time was 60 min and static time was 30 min. The essential oil extraction rate were 7.20%～7.31% under this condition. 28 components were identified in the Thuja sutchuenensis, primarily …
Study Of Optimization Of Extraction Process Of Polysaccharides From Zizyphus Jujuba Cv. Muzao With Acidic Buffer By Response Surface Methodology,
2015
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
Study Of Optimization Of Extraction Process Of Polysaccharides From Zizyphus Jujuba Cv. Muzao With Acidic Buffer By Response Surface Methodology, Li Huanyu, Wang Min, Li Wuxia, Wang Xiaoqin, Du Lijuan, Ji Xiaolong
Food and Machinery
With extraction ratio as response from Zizyphus jujuba cv. Muzao and citrate buffer solution as the extraction solvent, ultrasonic extraction technology were optimized by response surface methodology (RSM). The results showed that optimal ultrasonic extraction conditions were liquid-solid ratio of 23.1︰1(V︰m), extraction temperature of 68 ℃ and extraction power of 420 W, taking citrate buffer solution at pH 5.6 as the extraction agent. Under the optimal extraction conditions, and the resultant polysaccharides yield was (67.38±0.16)%, which was close to the predicted value of 67.63%. The results demonstrated that this method was feasible, and provided reference data for the extraction of …
Microwave-Assisted Extraction Of Flavones In Osmanthus Fragrans Var Thunbergii,
2015
Department of Biology and Chemistry, Hunan University of Science and Engineering, Yongzhou, Hunan 425100, China
Microwave-Assisted Extraction Of Flavones In Osmanthus Fragrans Var Thunbergii, Chen Tiebi, Xiao Le, Yang Mengmeng, Peng Yunfeng
Food and Machinery
Single factor and L9 (34) orthogonal experiments were conducted to evaluate the effect of ethanol concentration, the liquid-solid ratio, and microwave power, extraction time on extraction yield of flavonoids from Osmamthus fragrans var. thunbergii flowers. The results show that the factors affecting microwave-assisted extraction yield of the flavones is extraction time, liquid-solid ratio, ethanol concentration, and microwave power in sequence. The optimum microwave -assisted extraction conditions are as follows: ethanol concentration of 50%, the liquid-solid ratio of 1︰35(m︰V), extraction time of 8×20 s and microwave power of 300 W, and the extraction rate under this condition is …
Optimization Of Ultrasonic-Assisted Extraction Of Phenolic Compounds From Wild Osmanthus-Scented Honey,
2015
Hunan Agriculture University College of Food Science and Technology, Changsha, Hunan 410128, China
Optimization Of Ultrasonic-Assisted Extraction Of Phenolic Compounds From Wild Osmanthus-Scented Honey, Wang Yu, Shan Yang, Li Gaoyang
Food and Machinery
The experiment is designed to get the optimum technological extraction conditions of phenolic compounds from wild osmanthus-scented honey. Response surface methodology was employed to optimize conditions for the ultrasonic-assisted extraction of phenolic compounds from wild osmanthus-scented honey, as main substrates. Based on the single factor experiments,the effect of solvent concentration, solid-liquid ratio,ultrasonic time and ultrasonic temperrature on phenolic rate were conducted as well as their relationship by experimental design.The optimal conditions for extracting phenolic from wild osmanthus-scented honey were determined as ethyl acetate volume fraction 62%, liquid to solid ratio 10 mL/g, ultrasonic time of 20 min and ulrasonic temperature …
Optimization Of Processing Parameters For The Extraction Of Anthocyanin From Purple Sweet Potato By Response Surface Method Associated With Factorial Design,
2015
Central South University of Forestry and Technology College of Food Science and Engineering, Changsha, Hunan 410004, China
Optimization Of Processing Parameters For The Extraction Of Anthocyanin From Purple Sweet Potato By Response Surface Method Associated With Factorial Design, Li Xiaoyan, Li Gaoyang, Ren Guopu
Food and Machinery
The influence of extraction solvent, pH and the extraction conditions on the extraction ratio of anthocyanin from purple sweet potato was optimized by single experiment and 2-level factorial design. By using 24 factorial design, the extraction time and temperature were identified as main factors, and the selected variables were further investigated by steepest ascent analysis and optimized by central composite design. The results indicated that hydrochloric acid with ethanol solution was the best solvent, meanwhile, the extraction temperature and time showed a higher influence to the extracting ratio. The optimized extraction ratio was obtained after 74 ℃ and 84 …
Investigation Of Physicochemical Properties And Antioxidant Activity Of Polysaccharide-Removal Pumpkin Powder,
2015
Longping Branch Graduate School, Central South University, Changsha, Hunan 410125, China
Investigation Of Physicochemical Properties And Antioxidant Activity Of Polysaccharide-Removal Pumpkin Powder, Lv Guizhi, Li Gaoyang
Food and Machinery
The physicochemical properties and antioxidant activity of whole pumpkin powder and polysaccharide-removal pumpkin powder were studied. The results showed that: compared with the whole pumpkin powder, the reducing sugar content and porosity were decreased obviously, while the pentosan and β-carotene content were reduced slightly. The color brightness increased and yellow deepened were observed in polysaccharide-removal powder. Although the content of protein was decreased partly, the proportion of essential amino acid was increased, and the amino acid composition was more in line with the ideal model of the FAO/WHO. The scavenging capacity to DPPH was declined.
Process Optimization Of High-Density Candida Utilis Feed Yeasts By Solid State Fermentation,
2015
Food College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Process Optimization Of High-Density Candida Utilis Feed Yeasts By Solid State Fermentation, Xu Su, Sun Libin, Yang Haiming, Sun Hui, Jiang Lianzhou
Food and Machinery
Probiotic feed yeasts were made from the raw materials of defatted soy meal, rice hull and corn straw by solid state fermentation. The culture medium ingredients were optimized by the orthogonal experiment. The model of fermentative condition was developed by the simplex-centrioid mixture design and analyzed by the response surface analysis．The results were as follows: defatted soymeal∶rice hull∶corn straw was in the ratio 5∶2∶2. Forty grams of the raw materials were added with 4 grams of glucose，0.2 grams of （NH4）2SO4 and 1× mono-microelement combination. The inoculum volum was 3.5%. The culture thickness was 1.3 cm. …
Study On One Kind Of Syrup Containing Tagatose Using Arabic Gum As Material,
2015
School of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510640, China
Study On One Kind Of Syrup Containing Tagatose Using Arabic Gum As Material, Bai Yaqiong, Yan Jingtong, Zheng Jianxian
Food and Machinery
The synthesis of one kind of functional syrup containing tagatose was studied with arabic gum as raw material and sodium aluminate as catalyst. The addition of sodium aluminate, reaction time and reaction temperature were studied as single factors to determine the conversion rate of tagatose. The response surface design was used to determine the optimal conditions on the basis of single factor experiment. The experimental results showed that the best reaction parameters in 100 mL hydrolysate containing 8.90 g galactose were: the addition of sodium alumnite 4.93 g, reaction time 3.5 h, reaction temperature 45 ℃. Under the above conditions, …
Study On Hurdle Technology For Pre-Packaged Duck Breast String Production Process,
2015
Hunan Agriculture University College of Food Science and Technology, Changsha, Hunan 410128, China
Study On Hurdle Technology For Pre-Packaged Duck Breast String Production Process, Bao Jun, Deng Fangming
Food and Machinery
In order to optimize and improve the technology parameter of the duck breast string leisure food, using ozone water control the initial number of bacteria before the sterilization of duck breast string to achieve lower heat sterilization intensity or use the purpose of irradiation sterilization. The results showed that the optimal parameters for bacterial reduction when thawing by immersing in ozone water were: thawing temperature of 10 ℃, ratio between meat and solution of 14︰100(m︰V), ozone water concentration of 7.7 mg/L and thawing duration of about 40 min. Compared with the controls, the total number of colonies in the duck …
Optimization On Decolorizing Conditions For Perilla Leaf Polysaccharide (Ⅱ) By Active Charcoal,
2015
Zhangzhou Institute of Technology, Zhangzhou, Fujian 363000, China
Optimization On Decolorizing Conditions For Perilla Leaf Polysaccharide (Ⅱ) By Active Charcoal, Zhang Lihong, Xie Sandu, Xu Fang, Lin Xiaoyan, Gao Ning
Food and Machinery
A high-efficiency and low-loss method was established, for decoloration of perilla leaf polysaccharide by using active charcoal. With the decoloration method of activated charcoal, the decoloration process of perilla leaf polysaccharide was optimized by using response surface methodology. The best processing conditions was determined as 0.58% activated carbon, pH 6.0, and decolorization temperature 50 ℃, decolorization time 15 min. Under those conditions, the decolorizing rate and the loss rate of polysaccharide reached 99.99% and 5.05%, respectively. The results suggested that the proposed method had ideal effect in decoloration of perilla leaf polysaccharide.
Iodine Nutrition Survey In Hunan Province In 2014,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Iodine Nutrition Survey In Hunan Province In 2014, Long Xiang, Tian Yan, Guo Shiyin
Food and Machinery
Through the inspection of Hunan Province students 8～10 years old and the pregnant women urine iodine level and thyroid volume and salt iodine content, analysis of iodine nutrition level of residents in regions in Hunan, the current evaluation of iodized salt concentration can meet the iodine nutrition level of the people in Hunan, and provide basis for decision making of targeted scientific iodine. Through the investigation, the results showed that: in 2012 the iodized salt concentration after adjustment, Hunan province still reached the standard of eliminating iodine deficiency disorders (IDD). The level of iodine nutrition of pregnant women was suitable, …
The Development Of Time Of Flight Mass And Its Applications On Food Quality And Safety Detection,
2015
National Testing Center For Food Quality and Supervision (Guangdong), Foshan, Guangdong 528300, China
The Development Of Time Of Flight Mass And Its Applications On Food Quality And Safety Detection, Wu Weiliang, Li Xiaoming, Zhu Wenliang, Long Shunrong, Cui Haiping, Huang Cuili
Food and Machinery
The food contaminants and residues from food processing and food packaging materials are threating the food quality and safety, such as pesticide residue, veterinary drug, illegal non-food substances and organic pollutants. Therefore, the advanced modern detection methods are indispensable for food analysis. Meanwhile, the complex of food matrix and diversity of the food contaminants and residues also propose the higher requirements for food detection technology. The time of flight mass as one of the mass techniques is considered as a superior analysis technique and has been applied in food quality and safety analysis as a result of its high sensitivity …
Effect Of Endogenous Minor Constituents And Association Colloids In Vegetable Oil On Lipid Oxidation,
2015
Southwest University Institute of Food Science, Chongqing 400716, China
Effect Of Endogenous Minor Constituents And Association Colloids In Vegetable Oil On Lipid Oxidation, Gao Wei, Ding Yangping, Yang Jian
Food and Machinery
The mechanism of free radical chain reaction in lipid oxidation has been summarized. In addition, the role of endogenous trace constituents, such as oxygen, water, free fatty acids, monoacylglycerol and diacylglycerol, etc, on the oil oxidation has been highlighted. The existence of association colloids self-assembled by the surface active minor constituents in vegetable oil and the corresponding action on oil oxidation has all been discussed. The limiting the presence of pro-oxidants and the degrading of antioxidants should be limited strictly during oil refining, for the critical control point to enhance vegetable oil quality.
