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 …
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 …
Research Progress On Determination Method Of Mineral Elements In Milk And Dairy Products,
2015
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Milk for Maternal-Infant Health, Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing 100
Research Progress On Determination Method Of Mineral Elements In Milk And Dairy Products, Chen Danjin, Mu Guangqing, Jiang Tiemin, Liu Jichao, Zhao Junying, Li Hedan, Chen Lijun
Food and Machinery
The number of kinds and the corresponding capacities of mineral elements in milk and dairy products are key criteria to evaluate their nutritional quality. Thus choosing an efficient, sensitive and rapid detection method for mineral elements is important to the research, production, and trade of dairy products. This paper first discussed the pretreatment method for digesting milk or diary products, and then made comparisons among different detection methods, including flame atomic absorption spectrometry (FAAS), graphite furnace atomic absorption specteometry (GFAAS), hydride generation atomic absorption specteometry (HGAAS), atomic fluorescence spectrometric (AFS), atomic emission spectrometry (AES), inductively coupled plasma-mass spectrum (ICP—MS), enzyme-linked …
Research Development On Preservation Methods Of Salmon,
2015
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Research Development On Preservation Methods Of Salmon, Zhang Ning, Xie Jing
Food and Machinery
Salmon has a delicious tasty and rich nutrition, but it’s perishable. Several current preservation methods such as cold storage, super-chilled storage, ice storage, controlled atmosphere were reviewed. The principles and characteristics of these methods were introduced. A review of research status in the preservation methods of salmon was analyzed, at the same time, some existing problems and future development trends of the preservation methods of salmon were also proposed.
Progress On Refrigeration Systems And Cold Storage Methods Of Fishing Boats,
2015
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; China Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China
Progress On Refrigeration Systems And Cold Storage Methods Of Fishing Boats, Zhu Shixin, Xie Jing, Guo Yaojun, Wang Jinfeng, Tang Yuanrui
Food and Machinery
In the process of fishing on boats, refrigeration technology has a direct impact on the nutrition and economic value of catches. Based on the analysis of different refrigeration systems and methods of cold storage, the resent research progress on refrigeration systems was summarized, which might be useful to provide the basis for the improvements and optimization design of refrigeration system on the fishing boats. At present, there were four methods to keep the catches fresh by low temperature, such as iced preservation, sea water preservation, partial freezing preservation and freezing preservation. Among them, the former three refrigerated preservation methods usually …
Reasearch Progress On Application Of Fat Substitutes In Ice Cream,
2015
Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Reasearch Progress On Application Of Fat Substitutes In Ice Cream, Chen Long, Liu Aiguo, Ji Ruiqing, Cehn Zhenzhen, Li Xiaomin
Food and Machinery
Fat substitutes can replace the fat of traditional ice cream, reduce heat, and promote the health of consumers. This paper reviews the research methods and results of recent research scholars to apply fat substitutes in ice cream. Forecast the problem exist and development prospects of fat substitutes.
Experience And Reference Of Criminal Regulation On Food Crime In Taiwan,
2015
The Institute of politics and economy, Yancheng Normal University, Yancheng, Jiangsu 224051, China
Experience And Reference Of Criminal Regulation On Food Crime In Taiwan, Gu Yongjing
Food and Machinery
Food problem is a major issue related to national and social stability, but due to the constraints of various factors, food criminal regulation in Chinese exists provisions of "Criminal Law" and "Food Safety Law" lack of coordination, lack of support for food safety hazards regulation of a type of crime, lack of reasonable punishment setting and other issues. But Taiwan there are a rich experience in Taiwan, which not only focus on the convergence of food safety criminal law and other laws, but also has a wide range of criminal regulation of food safety in the penalty set Scientifically. Therefore, …
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.
Study On Disclosure Systems Of Accounting Information In Food Enterprises For Social Responsibility,
2015
Domestic Special Communication Board, Beijing 100017, China
Study On Disclosure Systems Of Accounting Information In Food Enterprises For Social Responsibility, Lin Haichao
Food and Machinery
With the continuous development of China's economy, food security issues have become increasingly prominent. An important reason for food safety problems is the lack of corporate social responsibility. Chinese food enterprises are lack of social responsibility accounting system. The social responsibility accounting information disclosure is imperfect and weak sense of corporate social responsibility to food companies. The relevant laws are inadequate. Food companies should be part of the social responsibility of compulsory disclosure of accounting information. The government should develop and improve social responsibility accounting of relevant laws and regulations, and also should strengthen supervision and promote corporate social responsibility …
Detection Of Common Defects In Jujube Fruit Using Hyperspectral Imaging,
2015
School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Detection Of Common Defects In Jujube Fruit Using Hyperspectral Imaging, Wang Wanjiao, He Xiaoguang, Wang Songlei, Liu Guishan, Wu Longguo
Food and Machinery
A hyperspectral imaging technology combined with the principal component analysis (PCA) and the minimum noise fraction (MNF) methods were developed for the detection of common defects in Lingwu long jujubes, and investigated the influence of the background to recognition of defects. Firstly, the hyperspectral images of jujube samples (insect hole, crack and intact jujubes) were acquired. Secondly, the PCA and MNF methods were used to reduce dimensionality of hyperspectral images and to separate the noise from signals effectively. The PC1 and M1 images of insect hole and intact jujube, PC2 and M2 images of crack jujube were selected to distinguish …
Determination Of Β-Lactams By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry With Quechers In Goat Milk,
2015
ShangHai Ocean University, Shanghai 201306, China; ShangHai Bino Testing Service co., LTD, Shanghai 200436, China
Determination Of Β-Lactams By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry With Quechers In Goat Milk, Wang Shuaishuai, Zheng Xiaoping, Meng Jin, He Yabin
Food and Machinery
A method was developed for simultaneous determination of 8 β-lactams in goat milk by QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry (UPLC—MS/MS). The milk was extracted with acetonitrile, purified with C18 and PSA sorbent and separated by an ACQUITY UPLC BEH C18 column using water (containing 0.1% formic acid) and acetonitrile as mobile phase. The mass spectrometric acquisitions were carried out by means of multiple reaction monitoring (MRM) in positive ionization mode. The linear relation of eight β-lactams was good and the correlation coefficient was more than 0.986. The recovery rates of the target analyte were between 83.8%～95.4%. The …
Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice,
2015
Shaoyang University, Shaoyang, Hunan 422000, China
Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice, Yu Yougui, Li Zhonghai, Zhang Hui, Huang Guohua
Food and Machinery
In order to study on the effects of fungal substance soluble dietary fiber on the intestinal peristalsis and absorption in mice, 75 kunming mice were randomly assigned to 5 groups: blank control group fed with saline, control positive group fed with phenolphthalein solution of 50 mg/kg·BW and three testing groups fed with low (2.5 g/kg·BW), middle (5 g/kg·BW) and high (15 kg/kg·BW) dosages of soluble dietary fiber in fungal substances. The results indicated that fungal substance soluble dietary fiber had some effects in inhibiting mice weight gain (P<0.05) and there is a positive correlation between the dosages of soluble dietary fiber and the inhibition of weight gains, middle doses of soluble dietary fiber had a significant effect on intestinal peristalsis in mice (P<0.05), soluble dietary fiber enhanced intestinal peristalsis with great significance (P<0.01) of high dosage and remarkable significance (P<0.05) of middle dosage. The intestinal peristalsis is positively correlated with the dosage of the fungal substance soluble dietary fiber.The effect on intestinal peristalsis between high and low dosages of soluble dietary fiber is significantly different (P<0.05).
Analysis Of Volatile Components In Green Tea Grown In Wuxi Using Headspace Solid-Phase Micro-Extraction And Gc—Ms,
2015
The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
Analysis Of Volatile Components In Green Tea Grown In Wuxi Using Headspace Solid-Phase Micro-Extraction And Gc—Ms, Li Ming, Zeng Qian, Sun Peidong, Cao Guangqun
Food and Machinery
The volatile components in two typical cultivars of green tea grown in Wuxi, Baikhovi tea and Taihu tea, were extracted by headspace solid-phase micro-extraction (HS—SPME) and analyzed by GC—MS respectively. The results showed that there were 74 and 56 volatile components in the two cultivars, representing 98.59% and 98.51% of the total peak area. Alcohols, aldehydes, alkanes, esters, carboxylic acids and ketones were the major constituents, but their relative contents in the two cultivars were different. The contents of aldehydes, ketones and carboxylic acids in Baikhovi tea were higher but the contents of alcohols, esters and alkanes were lower than …
Detection And Classification Of Chinese Rice Wine With Different Wine Age By Znose,
2015
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Detection And Classification Of Chinese Rice Wine With Different Wine Age By Znose, Zhang Zhen, Li Zhenfeng, Song Feihu, Li Jing, Xu Wanxiu
Food and Machinery
Wine age is one of the main indicators of Chinese rice wine in quality. There are many limits in time and place about chromatograph and spectrograph. Surface Acoustic Wave zNose can distinguish Chinese rice wine of different wine age real time, on-the-spot and on-line monitoring. GuYueLongShan Chinese rice wines which belong to different category were sampled. Data were analyzed by principal component analysis and discriminant function analysis, where 100% classification was achieved. The correlation coefficient of characteristic peak aera and regression equation were better, which were 0.990 2, 0.994 3, 0.987 6 respectively. The linear regression model could also distinguish …
Simulation And Optimization On Coaxial Treatment Chamber For Pulsed Electric Field,
2015
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangnan 214122, China
Simulation And Optimization On Coaxial Treatment Chamber For Pulsed Electric Field, Yao Wenlong, Ping Xueliang, Hu Dahua, Jiang Yi
Food and Machinery
PEF sterilization technology is a novel non-thermal sterilization technique, the processing chamber is applied directly, for loading the material to be processed in a processing chamber and pulsed electric field. A paper designed pilot scale electrode spacing is adjustable, replaceable processing chamber cavity coaxially novel process chamber, the system established by pulsed electric fields coupled three COMSOL software mathematical model of the electric field intensity of the processing chamber, the material flow characteristics and temperature distribution, provide the basis for structural optimization coaxial treatment chamber. Simulation results show that non-uniform electric field strength at the edge of the inner circle …
Ansys-Based Vibration Characteristic Analysis On Rotor System Of Film Dryer,
2015
College of Mechanical and Power Engineering, Nanjing University of Technology, Nanjing, Jiangsu 211816, China
Ansys-Based Vibration Characteristic Analysis On Rotor System Of Film Dryer, Li Naiyu, Li Qingsheng, Chen Guangyu
Food and Machinery
The modal analysis was carried out based on the 3D solid model of the A=0.4 m2 film dryer rotor by the ANSYS software, the first four orders of system inherent frequencies and vibration forms were initially attained, the critical speeds of main shaft were calculated; The harmonic response analysis was carried out based on the modal analysis of the rotor by the Full method, the influence of the eccentricity(c=2.5 mm) and the unbalance mass (m=0.1, 0.2 kg) on the rotor vibration were analyzed, and the bearing stiffness was changed to analyze the inherent frequency and vibration characteristic of the …
Analysis On Drying Performance Of Calcium Propionate In Thin-Film Dryer,
2015
College of Mechanical and Power Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China
Analysis On Drying Performance Of Calcium Propionate In Thin-Film Dryer, Chen Guangyu, Li Qingsheng, Li Naiyu
Food and Machinery
The thin-film dryer process calculation mathematical model was established, with 25% calcium propionate as the research object, using the numerical simulation software MATLAB, drying rate and drying length was obtained and the influence of feed temperature, rotate speed, feed rate, and heating temperature was also discussed. The results showed that feed rate and heating temperature had a great influence on drying rate and drying length, while feed temperature and rotate speed had less influence on drying rate and drying length, which provided the basis for calcium propionate drying.
Design And Experiment On Type Of Rollers Feeding Device Of Cutting Opening At Back Of Shrimp,
2015
Mechanic and Electronics College, Agriculture University of Hebei, Baoding, Hebei 071001, China
Design And Experiment On Type Of Rollers Feeding Device Of Cutting Opening At Back Of Shrimp, Wang Zehe, Zhang Xiuhua, Zhang Lili, Yi Jinggang
Food and Machinery
A cutting device for shrimp was designed, and a series of tests were carried out on efficiency of back open of shrimp and sense evaluation, between on gear knife and knife, post and reverse rotation, rotation speeds. The results showed that: by using the positive-free geared knife to cut shrimp when it came to 350~400 r/min, the cutting result achieved best. The device is stable, efficiency and suiting practice.
Studies On Antifreezing Of Silver Carp Enzymatic-Hydrolysates In Frozen Surimi,
2015
Department of Food and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Studies On Antifreezing Of Silver Carp Enzymatic-Hydrolysates In Frozen Surimi, Li Xianghong, Liu Zhongxiang, Deng Haiping, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui
Food and Machinery
The application of silver carp enzymatic-hydrolysates (Protamex hydrolysates, PH and Alcalase hydrolysates, AH) in frozen surimi was studied, with an untreated mince (CTRL) and the effects of sucrose–sorbitol on the frozen surimi as the comparison. Amino acid composition and amino acid nitrogen analysis showed that PH had higher contents of Asp, Lys and free amino acids (P<0.05). Relative molecular weight distribution results indicated that PH had more fractions of high molecular weights. Textural analysis of frozen surimi demonstrated that after 4 weeks frozen, gel strength and hardness of 2% PH and sucrose-sorbitol added group increased. Elasticity of all the samples was slightly lower. And under the frozen condition, all samples’ color was less affected. Scanning electron microscope (SEM) results displayed that protein aggregation of 2% PH and sucrose-sorbitol added groups were less, and the microstructures were less porous and more homogeneous. The surfaces of CTRL and 8% AH added groups showed obvious holes. This study indicates that PH can help to maintain quality of frozen surimi, and provides preliminary evidence for development of a possible new generation cryoprotectans using silver carp hydrolysates.
Quality And Storage Stability Of High Hydrostatic Pressure-Treated Squid,
2015
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China
Quality And Storage Stability Of High Hydrostatic Pressure-Treated Squid, Jin Yafang, Deng Yun
Food and Machinery
Effects of high hydrostatic pressure (HHP) treatments on the quality and shelf life of squid were studied. Squid muscles were high-pressure processed at pressure levels of 200, 400, 600 MPa for 5, 10, 20 minutes (25 ℃). Then the treated samples were stored at 4 ℃ for 10 days. The effects of HHP on biochemical, pH and microbiological characteristics were analyzed. The results showed that HHP retained the moisture, protein and fat contents of fresh squid. And no significant changes were observed in pH after processing. HHP resulted in significant reductions (P＜0.05) in microorganisms. The total viable counts (TVC) decreased …
