Influence Of Properties And Microstructure By Different Pretreatment Of Cotton Seed Hull Enzyme Solution,
2015
Zhengzhou Tourism College, Zhengzhou, Henan 450009, China
Influence Of Properties And Microstructure By Different Pretreatment Of Cotton Seed Hull Enzyme Solution, Hou Lifen, Sun Xiangyang, Ding Changhe
Food and Machinery
With cotton seed hull as raw material, the influence was studied about the enzymatic properties and microstructure of cottonseed hull by four pretreatment methods of the dilute acid, acid pretreatment after alkali, alkali and alkaline H2O2. The results showed that the lignin content of cotton seed hull by the pretreatment method of alkaline H2O2 was decreased by 67.5%; the rate of xylan extraction about enzymatic hydrolysis for 12 hours was 21.4%; and more Xylobiose was obtained; at the same time, the microscopic structure appeared clear and loose.
Effect Of Vacuum Curing And Dry Curing On Quality Change Of Dry-Smoked Meat During Processing,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Effect Of Vacuum Curing And Dry Curing On Quality Change Of Dry-Smoked Meat During Processing, Luo Qingwen, Liu Chengguo, Zhou Hui, Lou Aihua, Zhong Yiru
Food and Machinery
The change rule of smoked meat quality during vacuum curing (VC)and dry curing(DC) were studied. Two kinds of smoked meat during different processing stages were compared on the water content, salt content, sodium nitrite residue, microbiological indicator, color and volatile compounds. The results showed that: the water content of VC and DC samples decreased 16.5% and 20.5%, respectively. While salt content of that rise to 5.9% and 5.2%, respectively. The L* of VC is 2.1% higher than that of DC. The a* of VC is 12.2% lower than that of DC, the b* is no big difference between them. The …
Effects Of Infrared Drying On Properties Of Sesame,
2015
Institute of Agricultural Products Processing, Henan Academy of Agriculture Sciences, Zhengzhou, Henan 450008, China
Effects Of Infrared Drying On Properties Of Sesame, Zhang Lixia, Zhang Xun, Sun Jiajia, Huang Jinian
Food and Machinery
The sesame was dried by infrared ray, and the sesame oil was extracted with solvent. The effect of infrared drying time (constant temperature of 100 ℃) and temperature (constant time of 15 min) on the moisture content, germination rate, the volatile gas composition of sesame seeds and the acid value, peroxide value of sesame oil was investigated. The results showed that, when the infrared drying time is between 10~25 min or drying temperature between 70～130 ℃, the moisture content of the sesame seeds have reached the safety of water. Infrared drying has some damaging effects on germination rate of sesame …
Study On Ranking Ability Evaluation For Sensory Assessors Based On Rank Correlation Andcluster Analysis,
2015
Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 100191, China
Study On Ranking Ability Evaluation For Sensory Assessors Based On Rank Correlation Andcluster Analysis, Shi Bolin, Wang Houyin, Huan Chang, Zhang Lulu, Zhi Ruicong, Xie Nan, Zhao Lei, Chen Xiuhong
Food and Machinery
The commonly used tastes of sweet and sour were respectively set to six concentrations system as the test samples for ranking ability screening of sensory assessors. In consideration of the sensory adaption, 12 assessors were asked to rank three times to each taste. Firstly, the accuracy of every assessor was evaluated by Spearman test. And Kendall test was used to evaluate the repeatability of the assessor. Finally, the ranking ability of each assessor was evaluated and analyzed comprehensively through fusion the data characteristics of accuracy and repeatability by clustering analysis. The results were showed that No. 5 assessor need to …
Cluster Analysis On Carotenoids Contents In Lycium Barbarum L Fruits From Different Origins,
2015
Institute of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Cluster Analysis On Carotenoids Contents In Lycium Barbarum L Fruits From Different Origins, Qu Yunqing, Zhang Tonggang, Liu Dunhua
Food and Machinery
Objective: The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. dried fruit in eight areas (Jinghe of Xinjiang, Baiyin of Gansu, Nanliang of Ningxia, Zhongning of Ningxia, Huinong of Ningxia, Wulateqianqi Pioneer Town of Neimeng, Guyuan of Ningxia, Chaidamu of Qinghai) was determined by spectrophotometry and HPLC.Result: The method of HPLC to detect three major carotenoids of Lycium barbarum L. was simple and fast. The three major carotenoids could be qualitatived and quantitatived within 20 min. The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. dried fruit in Qinghai was the highest in eight …
Improved Research For Determination Of Nitrite And Nitrate In Meat Products By Ion Chromatography,
2015
Hunan Institute of Food Quality Supervision Inspection and Research, Changsha，Hunan 410111, China
Improved Research For Determination Of Nitrite And Nitrate In Meat Products By Ion Chromatography, Liu Lansong, Kang Shaoying, Zhang Li, Yang Hongmei, Zhang Jihong, Jing Huihua
Food and Machinery
Improvement of sample pretreatment conditions of ion chromatography method of national standard methods to determinate the nitrite and nitrate in meat products. The national standard methods employ filter paper to remove the fat in the sample extract. However, it is found the usage of filter paper can disturb the detection of nitrate, and cause serious high detection results. In this study, using chloroform to remove the fat can efficiently solve the disadvantages exist in the national standard methods. The generally exceed the standard of nitrate in the meats is not caused by the enterprise of illegal use of additives containing …
Determination Of Vanillin In Powdered Milk By Liquid-Liquid Extraction-Solidification Of Acceptor Phase-Reextraction-Gas Chromatography/Mass Spectrometry,
2015
Changsha Center of Supervision & Inspection on Food Quality Safety, Changsha, Hunann 410013, China
Determination Of Vanillin In Powdered Milk By Liquid-Liquid Extraction-Solidification Of Acceptor Phase-Reextraction-Gas Chromatography/Mass Spectrometry, Zhang Jianhui, Li Sha, Huang Hui, Xia Lixin
Food and Machinery
A novel method for the determination of vanillin in powdered milk by liquid-liquid extraction - solidification of acceptor phase droplet-reextraction combined with gas chromatography/mass spectrometry(GC/MS) was developed. The sample was extracted with ether and the supernatant was cleaned up using 0.01 mol/L 100 μL sodium hydroxide and the residue was reextracted with dichloromethane. The detection of vanillin was carried out by GC—MS in selected ion monitoring(SIM) mode and external standard method was used for quantitative determination. Under the optimum conditions, the linear range of the method was from 0.20 to 10.0 μg/mL and the linear correlation coefficient (R) was higher …
Adulteration Detection Of Honey Based On Electronic Nose,
2015
Department of Food Science, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Adulteration Detection Of Honey Based On Electronic Nose, Jia Hongfeng, Deng Hong, Liang Aihua
Food and Machinery
An electronic nose was used to analyze adulterated honey samples. The response signals were analyzed by principal component analysis (PCA) and partial least-squares analysis (PLS). PLS model was used to predict adulterated ratio of fructose and glucose in honey samples. The results indicated that coefficient of determination between sensors response signals and the ratio of fructose and glucose of PLS model was 0.980 3. The prediction error of PLS model was within 8% (the adulterated ratio of fructose and glucose from 20% to 70%). It was proved that electronic nose could be applied in honey discrimination when it was adulterated …
Water Soluable Cdte Quantum Dots As Fluorescence Probes For Copper(Ⅱ) Detection,
2015
Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Water Soluable Cdte Quantum Dots As Fluorescence Probes For Copper(Ⅱ) Detection, Wang Shuyuan, Li Zhonghai, Fu Xiangjin, Zhang Hui, Lij Ilie
Food and Machinery
CdTe quantum dots(QDs) with high luminescent is synthesized in aqueous phase through one step which is capped with mercaptopropionic acid (MPA) and sodium citrate. As it is found that the fluorescence of CdTe QDs can be quenched by Cu2+, the quantitative analysis of Cu2+ has been established. The effects of pH value, concentration of the buffer, time of reaction and the concentration of QD are investigated. Under optimal conditions, it is found that the linear range is from 0 to 5×107 mol/L and the limit of detection is 1×108 mol/L.
Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction,
2015
Shanghai Food Research Institute, Shanghai 200235, China
Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction, Yuan Bo, Xu Hongbin, Sun Kaifeng, Zhou Taoyi
Food and Machinery
The iodione in infant formula is extracted with water, and proteins are precipitated using potassium ferrocyanide and zinc acetate. Then got sample clarified by filtration. By Sample solutions were measured with the inductively coupled plasma mass spectrometry (ICP-MS), which the 130Te as an internal standard for quantitative analysis. This method is simple and fast, with which the detection limit is 0.10 mg/kg, the recovery rate is 90.8%～109%, the correlation coefficients is over 0.999, and the precision (RSD) is less than 2%.
Study On More Flux Detection Method To 12 Kinds Of Preservatives In Food,
2015
Xiangtan Institute for Food and Drug Control, Xiangtan, Hunan 411100, China
Study On More Flux Detection Method To 12 Kinds Of Preservatives In Food, Chen Xingying
Food and Machinery
Taking ethyl acetate as extraction solvent with low toxicity, good stability, and low cost, and through the combined extraction of vortex 2 min and microwave extraction 20 min to extract the effective substances, 12 kinds of preservatives were separated and determined（propionic acid, dimethyl fumarate, sorbic acid, benzoic acid, sehydroacetic acid, methylparaben, ethylparaben, propylparaben, butyl paraben, isopropyl paraben, isobutylpareben, heptylparaben）in food by gas chromatography. The recovery is 92.1%～108.3%, the average recovery rate is 98.5%, and the standard deviation recovery is 3.0%. The test results are accurate and reliable. Compares to the standard gas chromatographic method and liquid chromatography method, the result …
Study On Removal Allergen Technology Of Physical Method Combining Enzymatict Of On Nuts,
2015
Ninghe County of Tianjin Product Quality Supervision and Inspection, Tianjin 301500, China
Study On Removal Allergen Technology Of Physical Method Combining Enzymatict Of On Nuts, Zhao Jing, Zhang Ailin, He Xinyi, Fan Jiantao
Food and Machinery
The experiment is to do some research about features of nuts protein across extraction of some nuts. Using physical method such as high temperature and high pressure and microwave ultrasound combined with protein enzymatic processing nuts, explore the best method of removing nuts allergenic protein. Through experiment study found, cashew, almond, walnut protein lead to allergic reaction in body, but after high temperature and high pressure, ultrasonic - joint of microwave extraction and after protease treatment can reduce the allergenic obviously. The ultr- microwave and enzymatic 90 ℃, 240 s, microwave power 700 W, 0.25% trypsin with 5 minutes can …
Characteristics Of Heavy Metals Content In Traditional Chinese Herbal Medicines From Guizhou,
2015
College of Life Sciences, Guizhou University, Guiyang, Guizhou 550025, China
Characteristics Of Heavy Metals Content In Traditional Chinese Herbal Medicines From Guizhou, Liu Hong, Zhang Qinghai, Lin Changhu, He Tengbing, Lin Shaoxia, Zhao Luyue
Food and Machinery
Polygonum and Scrophulariaceae Herbs such as roots and tubers produced in Guizhou were studied, to analysis the concentrations of heavy metals in roots, stems and leaves, and to compare the heavy metal content in roots and stems of Polygonum collected from different production places in Guizhou. The results showed that the contents of 5 kinds of heavy mentals, such as Cu, Cr, Cd, As and Pb, in roots of Polygonum were lower than that in stems and leaves. For the roots of Scrophulariaceae, of which heavy metal content except Cu was far below that in stems and leaves. The content …
Test Results And Analysis Of Iodine Content In Iodized Salt Selling In Hunan Province From 2004 To 2013,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Test Results And Analysis Of Iodine Content In Iodized Salt Selling In Hunan Province From 2004 To 2013, Long Xiang, Tian Yan, Guo Shiyin
Food and Machinery
Objective: To detect the quality of iodized salt in Hunan Province, and provide scientific basis for sustainable elimination of iodinedeficiency disease and prevention decision. Methods: sampling and detecting according to the GB/T 8618—2001 salt sampling method and “Hygienic standard of salt”, during year of 2004～2013, sampling 1 iodized salt product of different varieties each quarter in the salt industry branch of the 14 cities in Hunan. Results: 1 680 samples of edible salt with iodine has been done in ten years of Hunan Province, the average value of the content of iodine in iodized salt is Between 27.31～33.98 mg/kg, the …
Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd,
2015
College of Electro-Mechanical Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd, Liu Hong, Yang Zheren, Jiang Langfan, Cheng Feiqi
Food and Machinery
Heat exchanger is an important part of fumigation oven. However, in many cases, the actual design of fumigation oven is depended on experience and experimental verification after the design. So, how to simplify the design of fumigation oven has been an important issue. Based on fluent software platform, this research explored the heat exchange mechanism of U pipe heat exchanger by the simulation of U pipe heat exchanger. By considering the structure characteristics of U pipe, a layer of U pipe is used as a basic unit. The basic unit is simulated and the data get in the simulation is …
Design Of Small Multi-Functional Stamp Mill,
2015
College of Engineering, Honghe University, Mengzi, Yunnan 661199, China
Design Of Small Multi-Functional Stamp Mill, Zhang Wenbin
Food and Machinery
Focusing on the current red chill powder made by the stamp mill lacks the traditional taste, a new small multi-functional stamp mill is designed. This machine uses the motor to drive the transmission shaft, then drive the sheave to elevate the tamper, so the red chill will be stamp crushing by the weight of the tamper. At the same time, rotating of the cylinder barrel increases the chance for stamp crushing. And the split design of the tamper adds the flexibility and adjustability. The practical testing results show that this machine could keep the traditional taste by imitating the traditional …
Brush Roll Washing Machine Of Scallops,
2015
Mechanic and Electronics College,Agriculture University of Hebei,Hebei, Baoding 071001, China
Brush Roll Washing Machine Of Scallops, Teng Guijun, Yi Jinggang, Liu Jiangtao, Li Na
Food and Machinery
To reduce artificial participation in the manufacturing process of the bay scallop. The spiral brush roller type cleaning method was used to clean the bay scallop. Combined with the related cleaning mechanism in view of the characteristics of the bay scallop to improve and innovate design the main feature. Hollow spiral brush roll at the same time play a role in cleaning and transport, and there is a water pipe arranged above every brush roll, brush roll and water together to make a better cleaning effect.
Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage,
2015
Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China; National R＆D Subcenter for Peanut Processing, Nanchang, Jiangxi 330200, China
Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage, Zhu Shuilan, Liu Guangxian, Zhou Jinying, Fu Ying, Pan Runtian, Feng Jianxiong
Food and Machinery
In order to study the influence of four packaging materials and five modified atmospheres on peanut kernels in the storage. Through accelerated aging in 45 ℃ condition, with acid value and peroxide value as index, the best packaging materials and inflatable way were be selected. The results showed that, the order of packaging material to inhibit oxidation of peanut storage effect size was: five layer coextrusion 10 silk bag > composite 12 silk bag > composite 10 silk bag > nylon composite bag; The order of Inflatable way to inhibit oxidation of peanut storage effect size was:packing with nitrogen in vacuum > packing with …
Interaction Between Food Components And Packaging Materials With Hpp,
2015
Department of Packaging Engineering of Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced of Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China
Interaction Between Food Components And Packaging Materials With Hpp, Cheng Xin, Tang Yali, Wang Shujuan, Fang Yan
Food and Machinery
To study the structure and property, the interaction between the material and the food simulant under High Pressure Processing (HPP). Two kinds of plastic films including PA/PE and PET/PE which have the contents of soy protein, fats and other food were processed under ultra-high pressure condition, stored a certain period and measured the interaction between the food contents and packaging materials under different pressure and dwell time. The results show that: the performance of high pressure treatment of two polymer packaging materials is better than the packaging materials which are not to be treated in a certain storage period; Holding …
Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products,
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
Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products, Yang Xi, Xie Jing
Food and Machinery
Seafood products were easier spoilage than others, storage temperature was an important factor of extending shelf life, maintaining quality. Intermediate temperature area, namely, －4～0 ℃ was widely studied, which inhibits breeding of harmful microorganism, reduces tissue destruction and external damage, recedes lipid oxidation and protein degradation. In this article, the influence of intermediate temperature area on sensory, microbiology, physics, and chemistry of seafood products was further explored. The article will provide some important theoretical references for the research on the application of intermediate temperature area storage on the quality of seafood products.
