Optimal Design Of Transmission Mechanism Of Mechanical Stamping Jiuqu Starter Press,
2023
College of Mechanical & Power Engineering, China Three Gorges University, Yichang, Hubei 443000, China
Optimal Design Of Transmission Mechanism Of Mechanical Stamping Jiuqu Starter Press, Zhang Ming-Song, Zhang Yan-Bin, Cai Zhen-Yu, Chen Zi-Qi, Bian Xin-He
Food and Machinery
Objective: To solve the problem that the thickness and tightness of the rhizopus brick by traditional mechanical stamping JIUQU starter press were different, so as to achieve the effect of manual trampling on the liquor. Methods: Through the analysis of the existing JIUQU starter press machine in the distillery, the transmission mechanism of the mechanical stamping JIUQU starter press machine was optimized, the original crank connecting rod mechanism that controlled the movement of the JIUQU starter die was replaced by the groove cam mechanism, and the cam profile curve was inversely calculated according to the relationship between the JIUQU starter …
Optimization And Experiments On Working Parameters Of Winnowing Machine For Walnut Shell And Kernel Mixture,
2023
School of Mechanical Engineering, Xinjiang University, Urumqi, Xinjiang 830017, China
Optimization And Experiments On Working Parameters Of Winnowing Machine For Walnut Shell And Kernel Mixture, Hu Guo-Yu, Chen Xu-Dong, Dong Ya-Lan, Liu Guang, Zhou Jian-Ping
Food and Machinery
Objectives: To meet the requirements of high cleaning rate and low loss rate. Methods: A small negative pressure winnowing machine for walnut shell and kernel mixtures was developed. Single factor test and response surface optimization method were used to analyze the working parameters of winnowing machine based on such two separation effect indicators as cleaning rate and loss rate. Results: For 1/2 shell kernel, 1/4 shell kernel, 1/8 shell kernel and 1/16 shell kernel materials, the optimal feeding rates were 4.0， 3.5， 3.0， 2.5 kg/min, the fan frequencies were 40， 35， 30， 30 Hz, the feeding inlet heights were 400， …
Structural Optimization Design Of Swash Plate Capping Machine Cap Sorter Mechanism Based On Ansys Workbench,
2023
Anhui Agricultural University, Hefei, Anhui 230036, China
Structural Optimization Design Of Swash Plate Capping Machine Cap Sorter Mechanism Based On Ansys Workbench, Gao Wen-Jiao, Yin Cheng-Long, Pan Zhong-Zheng, Jiang De-Fu, Ke Wan
Food and Machinery
Objective: This study aimed to improve the accuracy and feeding speed of the cap arranging unit. Methods: Using SolidWorks to build a virtual model and manufacture a real object, and the kinematic simulation of bottle cap and capping machine was carried out in Adams. Moreover, the results of different speeds were compared and analyzed. ANSYS Workbench was used to carry out engineering simulation of the device components and obtain their natural frequency and vibration mode, and the structural performance was optimized. Results: The cap arranging unit had the minimum damage to the caps at the optimum speed. The optimal speed …
Changes Of Biogenic Amine Concentrations In Hard Cheese Made From Refrigerated Yak's Milk During Ripening,
2023
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, China; Functional Dairy Product Engineering Laboratory of Gansu Province, Lanzhou, Gansu 730070, China
Changes Of Biogenic Amine Concentrations In Hard Cheese Made From Refrigerated Yak's Milk During Ripening, Song Xue-Mei, Qiu Ting, Liu Yu-Ying, Zyang Yan, Zhang Wei-Bing
Food and Machinery
Objective: The research aimed to reveal the changes of biogenic amines in cheese made from different refrigerated milk during ripening and evaluate its quality safety. Methods: The hard cheese made from yak milk refrigerated for 24, 48 and 72 hours was taken as the research object, and the biogenic amines in cheese during ripening were determined by high performance liquid chromatography. Results: During the ripening period from 0 to 6 months, the content of biogenic amine in hard cheese made from different refrigerated yak milk showed an increasing trend. When the cold storage time of yak milk was extended from …
Effect Of Cold Storage Temperature On The Quality Of Plant-Based Bacon,
2023
College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100, China
Effect Of Cold Storage Temperature On The Quality Of Plant-Based Bacon, Fan Jiong, Ma Jun-Hua, Yan Jing-Xin, Zhang Hui-En, Yang Hua
Food and Machinery
Objective: This study aimed to investigate the effect of cold storage temperature on the quality of plant-based bacon. Methods: The effect of cold storage temperature (-40, -20, 4 ℃) on texture characteristics, cooking loss, water activity, protein content, total number of colonies and microstructure of plant-based bacon were investigated, and the optimal cold storage conditions of plant-based bacon were explored. Results: During the period of refrigeration (0~30 d), the hardness, cooking loss rate and number of microorganisms of plant-based bacon increased, while the water activity decreased with the extension of refrigeration time. As refrigerated temperatures dropped, the plant-based bacon became …
Leaching Kinetics Analysis Of Total Flavonoids, Free Amino Acids And Quercetin From Penthorum Chinense Pursh Leaf Tea,
2023
College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, China
Leaching Kinetics Analysis Of Total Flavonoids, Free Amino Acids And Quercetin From Penthorum Chinense Pursh Leaf Tea, Zhang Meng-Rui, Ran Xu, Zeng Li, Jia Li-Rong, Duan Fei-Xia
Food and Machinery
Objective: To explore the changes of the total flavonoids, free amino acids and quercetin extraction amount with the brewing time and temperature during the brewing process of Penthorum chinense Pursh （PCP） leaf tea and fit the extraction kinetics equation of the three and calculate the kinetics parameters. Methods: The total flavonoids, free amino acids and quercetin were determined by ultraviolet spectrophotometry and high performance liquid chromatography （HPLC）. The second-order kinetic model and Arrhenius formula were used to fit the kinetics and calculate the kinetic parameters. Results: The leaching amount of total flavonoids and quercetin increased with the increase of the …
Effects Of Far-Infrared Radiation On Activity And Conformation Of Polyphenol Oxidase Of Yam,
2023
School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China
Effects Of Far-Infrared Radiation On Activity And Conformation Of Polyphenol Oxidase Of Yam, Han Yan-Hui, Zhong Jing-Han, Sun Xue, Liu Yun-Hong
Food and Machinery
Objective: This study aimed to investigate the effect of far infrared radiation heating on the oxidase activity and conformation of polyphenol oxidase (PPO) of yam. Methods: By using different far infrared radiation temperatures, the effects of different far infrared radiation temperatures on yam PPO activity, browning degree, total phenol content and PPO conformation were studied. Results: When the radiation temperature is 260 ℃ PPO enzyme is not deactivated after 11 min. When the radiation temperature is higher than 260 ℃, PPO can be inactivated within 3~7 min. However, the browning degree and total phenol content did not change regularly with …
Study On Antioxidant Activity And Synergistic Effect Of Flavonoids From Zanthoxylum Armatum Dc,
2023
Mianyang Key Laboratory for the Development and Utilization of Traditional Chinese Medicine Resources, Sichuan College of Traditional Chinese Medicine, Mianyang， Sichuan 621010, China; Laboratory of Research Development and Utilization on Traditional Chinese Medicine Resources in Northwest Sichuan, Sichuan College of Traditional Chinese Medicine, Mianyang, Sichuan 621010, China
Study On Antioxidant Activity And Synergistic Effect Of Flavonoids From Zanthoxylum Armatum Dc, Zhou Meng-Jiao, He Xin-Zhu, Li Chao-Jun, Liang Xiao-Feng
Food and Machinery
Objective: This study aimed to investigate the antioxidation and synergistic effect of flavonoid extract of Zanthoxylum armatum DC. Methods: DPPH radical and ABTS radical scavenging methods were used to evaluate the antioxidant activity of flavonoids extract from Z. armatum, and the synergies of flavonoids extract with vitamin C and rutin complex were studied by adding method. Results: The semi-inhibitory concentrations of DPPH free radical and ABTS free radical IC50 were 0.03 and 0.062 mg/mL, respectively, showing strong antioxidant activity. The antioxidant activity of the complex composed of flavonoid extract and vitamin C or rutin was high, and the …
Extraction Of Polysaccharide From Green Coffee Beans And Its Antioxidant Activity,
2023
College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China; Yunnan Organic Tea Industry Intelligent Engineering Research Center, Kunming, Yunnan 650201, China; Key Laboratory of Intelligent Organic Tea Garden Construction in Universities of Yunnan Province, Kunming, Kunming 650201, China
Extraction Of Polysaccharide From Green Coffee Beans And Its Antioxidant Activity, Shen Xiao-Jing, Xie Fu-Juan, Zhou Shao-Qin, Feng Yu
Food and Machinery
Objective: This study provided basic data for the investigation of polysaccharides in coffee and the development of natural active polysaccharides. Methods: The water extraction method and antioxidant activity of green coffee beans polysaccharide (GBP) from Yunnan province. Response surface method was used to optimize the extraction process of polysaccharide from coffee bean. Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM) were used to identify and characterize the structure of polysaccharide from coffee bean. DPPH, ABTS free radical scavenging assay and FRAP assay were used to evaluate the antioxidant capacity of coffee bean polysaccharide in vitro. Results: The …
Quality Analysis And Comparison Of Four Brands Of Silver Cod,
2023
College of Food Science and Technology, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Quality Analysis And Comparison Of Four Brands Of Silver Cod, Feng Chi, Zhang Miao, Hu Jun-Sheng, Jia Hong-Feng
Food and Machinery
Objective: This study aimed to analyze and compare the quality of four brands of silver cod that have high market sales. Methods: The sensory quality, whiteness, texture and volatile flavor substances of four brands of silver cod were detected by sensory analysis, colorimeter, texture analyzer and gas chromatography-mass spectrometry. Results: Among the four brands of silver cod, BS had the highest sensory score, followed by BI and WH, and ILU had the lowest. BS had the best whiteness, followed by BI and WH, while ILU had the worst. ILU had significantly higher hardness and chewiness than the other three brands, …
Effect Of Dry-Aging Processes On The Quality Of Rump Beef From Yanbian Cattle,
2023
Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanbian University, Yanji, Jilin 133002, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanbian University, Yanji, Jilin 133002, China
Effect Of Dry-Aging Processes On The Quality Of Rump Beef From Yanbian Cattle, Sun De-Peng, Peng An-Qi, Tan Jin-Long, Piao Chun-Xiang, Lu Ai-Hui, Mu Bai-De, Li Guan-Hao
Food and Machinery
Objective: This study aimed to improve the tenderness and flavor content of Yanbian cattle beef. Methods: Rump beef of Yanbian cattle were dry-aged by using three different methods, i.e., Method A: RH（65±5）% aging for 10 days, RH（75±5）% aging for 10 days, and then RH （85±5）% aging for 20 days; Method B: RH（75±5）% aging for 20 days and then RH（85±5）% aging for 20 days; Method C: RH（85±5）% aging for 40 days. The quality changes caused by the different aging processes were then analyzed and compared. Results: The cooking loss of the beef processed by all the three methods increased significantly with …
Preparation And Volatile Compounds Analysis Of Camellia Seed Oil With Zanthoxylum Flavor,
2023
Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China
Preparation And Volatile Compounds Analysis Of Camellia Seed Oil With Zanthoxylum Flavor, Li Dong, Zhang Qiong, He Xin-Yi, Li Yun, Zhang Chen-Yun
Food and Machinery
Objective: In order to improve the special smell of Camellia oleifera seed oil, the Zanthoxylum flavor Camellia oleifera seed oil was developed with camellia oleifera seed oil and prickly ash as the raw materials. Methods: The peroxide value, acid value, fatty acid composition and odor change of Zanthoxylum bungeanum flavor seed oil were studied under different processing conditions. Results: When the ratio of material to liquid was 10∶100 (mpepper∶mcamellia oil), the frying temperature was 180 ℃, and the frying time was 5 minutes, the acid value, peroxide value and hydroxy-β-pyrroxin content were …
Optimization Of Glycosylation Process Of Tilapia Myofibrillar Protein,
2023
College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
Optimization Of Glycosylation Process Of Tilapia Myofibrillar Protein, Lin Ze-Qian, Bai Wei-Dong, Liu Qiao-Yu, Zeng Xiao-Fang, Chen Hai-Guang, Huang Zhen
Food and Machinery
Objective: This study aimed to improve the emulsifying and processing properties of tilapia myofibrillar protein. Methods: The tilapia muscle fibrin (TMP) was modified with galactose oligosaccharide (GOS). The effects of TMP/GOS concentrations, pH values, temperature, time and other technological conditions on the grafting degree, solubility, emulsifying activity and emulsifying stability of TMP-GOS conjugation were investigated. The preparation process of TMP-GOS conjugate was optimized using emulsion stability as response surface. The functional properties of TMP-GOS conjugation were analyzed and verified by endogenous fluorescence spectroscopy, surface hydrophobicity, Fourier infrared spectroscopy and peakering emulsion microscopy. Results: The optimal process conditions were as follows: …
Preparation Of Solid-Fermented Soy Sauce In Walnut Dregs And Analysis Of Antioxidant Properties,
2023
Department of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Preparation Of Solid-Fermented Soy Sauce In Walnut Dregs And Analysis Of Antioxidant Properties, Wang Chen-Xuan, Wu Dan, Zhang Su-Rong, Ma Ai-Jin, Shang Yu-Ting, Li Zi-Jie
Food and Machinery
Objective: Walnut soy sauce was prepared with Aspergillus oryzae as a strain, to explore the functional soy sauce. Methods: Based on the preparation of soy sauce. The nutritional components of soy sauce were determined by using high-performance liquid chromatography, automatic amino acid analyzer and gas chromatography. Components less than 10 kDa were separated by using ultrafiltration. Then the peptide content, ABTS, hydroxyl radical scavenging capacity and DPPH radical scavenging capacity in walnut soy sauce fraction were determined. Results: The total content of 16 amino acids in walnut soy sauce was 4.86 g/100 g, and the content of unsaturated fatty acids …
Ultrasound-Assisted Enzymatic Extraction Of Polysaccharides From Corn Bran And Determination Of Their Antioxidant Activity,
2023
College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China
Ultrasound-Assisted Enzymatic Extraction Of Polysaccharides From Corn Bran And Determination Of Their Antioxidant Activity, Ma Li-Yuan, Huang Xue-Ying, Shang Er-Kun, Guo Li, Zhang Ya-Na
Food and Machinery
Obiective: In the study, corn bran powder was used as raw material, and the cell wall was destroyed by ultrasonic vibration and enzymatic hydrolysis, so that corn bran polysaccharide could be dissolved more fully. Methods: The extracted amount of polysaccharide was taken as the index, response surface test optimization was carried out on the basis of single factor test. And the antioxidant activity of corn bran polysaccharide was determined. Results: The optimal extraction process of corn bran polysaccharide was obtained as follows: mass ratio of cellulase to pectinase 2∶1, enzyme dosage was 2% of the quality of corn bran powder, …
Research Progress In Detection Technologies Of Mycotoxins In Cereals And Cereal-Based Products,
2023
Zhejiang Institute of Economic and Trade, Hangzhou, Zhejiang 310012, China
Research Progress In Detection Technologies Of Mycotoxins In Cereals And Cereal-Based Products, Niu Can-Jie, Ye Su-Dan, Hu Yu-Xia, Zhou Xiao-Hong
Food and Machinery
Cereals and cereal-based products are easily polluted by mycotoxins in all aspects of production, storage and transportation, and mycotoxins are difficult to prevent due to their variety, low concentration, strong toxicity andlarge difference in nature. This paper summarizes the new development of the pretreatment technologies （liquid-liquid extraction, solid-phase extraction, QuEChERS, immunoaffinity chromatography） and detection technologies （immunochromatography technology, optical spectrum technology, liquid chromatography and liquid chromatography-mass spectrometry） of mycotoxins in cereals and products. The development trend of mycotoxin detection technologies was also prospected.
Research Progress On The Digestion, Absorption And Function Of Milk Fat,
2023
College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha, Hunan 410004, China
Research Progress On The Digestion, Absorption And Function Of Milk Fat, Zhu Qin-Xin, Chen Yue, Zhong Jin-Jing, Hou Yan-Mei, Zhong Hai-Yan, Zhao Yi-Qing
Food and Machinery
Milk fat globule （MFG） is secreted by mammalian glands and composed of a triacylglycerol core enclosed by a complex triple membrane structure, referred as the milk fat globule membrane （MFGM）. MFGM contains complex lipids and proteins, with nutritional, immunological, neurological and digestive functions. However, the relationship between functions and gastrointestinal digestion and the factors that influence the gastrointestinal digestion of milk fat have not been fully studied. In this paper, the structure composition, functional characteristics, gastrointestinal digestion and the factors affecting the digestion and absorption of milk fat were reviewed in order to provide an insight for the research on …
Research Progress On Extraction, Biological Activities And Product Development Of Polysaccharides From Cicada Flower,
2023
Department of Bioengineering, Lanzhou Vocational Technical College, Lanzhou, Gansu 730070, China
Research Progress On Extraction, Biological Activities And Product Development Of Polysaccharides From Cicada Flower, Jia Guo-Jun, Wang Xiao-Ying, Yun Jian-Min, Dong Jian-Fei
Food and Machinery
Cicada flower is a valuable edible and medicinal mushroom. Polysaccharides are the most important active ingredients of cicada flower. This paper reviewed the extraction, separation and purification technologies of cicada flower polysaccharides in recent years. Also, it analyzed the biological activities of cicada flower polysaccharides, such as antioxidant, anti-tumor, immune regulation, bacteriostasis, hypolipidemic, hypoglycemic, anti-virus and ease pain. Moreover, the development and application of products were summarized and the existing problems and future research directions were also discussed.
Pollution Status And Research Progress On The Detection Technology Of Alternaria Mycotoxins In Foods,
2023
Shanghai Center of Agri-products Quality and Safety, Shanghai 201708, China
Pollution Status And Research Progress On The Detection Technology Of Alternaria Mycotoxins In Foods, Wang Xia, Feng Dong-Sheng, Tong Jin-Rong, Gao Meng-Feng, Zhang Wei-Yi
Food and Machinery
Alternaria mycotoxins are the secondary metabolites of Alternaria species, which have obvious toxicity （mutagenicity, teratogenicity and carcinogenicity, etc） to humans and animals. Alternariol （AOH）, alternariol monomethyl ether （AME）, alternuene （ALT）, tenuazonic acid （TeA） and tenoxin （TEN） are the most studied at present. Alternaria mycotoxins was reported in apples, orange, tomatoes, corns and other agricultural products. Eating these foods contaminated by Alternaria mycotoxins will cause serious harm to human health. In this paper, the pollution status and the detection technology of Alternaria mycotoxins were summarized, and the future research direction of Alternaria mycotoxins was prospected. The purpose was to provide …
Advance On Extraction, Nutritional Composition And Health Benefit Of Almond Oil,
2023
Department of Quality Management, Shandong Drug and Food Vocational College, Weihai, Shandong 264210, China
Advance On Extraction, Nutritional Composition And Health Benefit Of Almond Oil, Gao Yuan, Wang Bo-Kan, Xue Fang, Guan Yun-Na, Chen Dan-Dan
Food and Machinery
Almond oil is a functional vegetable oil obtained from apricot kernel by pressing, extracting and other technologies, which has the effects of anti-oxidation, anti-inflammation, anti-tumor and prevention of cardiovascular diseases. In this review, the extraction process, nutritional composition and health effect of almond oil were summarized, and the future development tendency of almond oil was prospected.
