Food Science Commons^™

Simulation Analysis Of Tobacco Leaf Redrying And Drying Process Based On Comsol, Qin Ji-Wei, Wang Li-Hua, Jiang Wei, Wang Jiong-Li, Jia Tong-Peng

Food and Machinery

Objective: To study the drying shrinkage mechanism of tobacco leaves during the redrying process. Methods: Based on the theory of porous media and elasticity, combined with Fourier's law and Fick's law, the numerical simulation of the thermal expansion, hygroscopic expansion and temperature coupling process in the tobacco leaf drying process was realized. Results: During the redrying process, the maximum stress occurred when the tobacco leaves were dried for about 3 minutes. The moisture stress during the drying process was much greater than the thermal stress; During the low-temperature slow-curing process, the internal moisture evaporation rate of the tobacco leaves was …

Optimization For Preparation Of Collagen Peptide With Hyaluronidase Inhibition Activity By Response Surface Method, Han Qiu-Yu, Ishizaki Shioichiro, Bao Bin

Food and Machinery

Objective: The extraction process of collagen peptides from the skin of swordfish （Xiphias gladius） was optimized in order to efficiently obtain collagen peptides with hyaluronidase inhibition activity by single factor and response surface method. Methods: The response surface method was used to optimize the preparation of collagen peptide with hyaluronidase inhibition activity. In this paper, the enzyme-soluble collagen was extracted from swordfish skin by pepsin, and then the salting-out method was carried out to purify the collagen initially. The specie of collagen was identified by polyacrylamide gel chromatography with 7.5% separation gel. After the basic test carried out by single-factor …

Antibacterial Activity And Stability Of Polygonum Chinense Linn Extracts On The Staphylococcus Aureus, Yang Ai-Hua, Song Shan-Shan, Wang Wei-Wei

Food and Machinery

Objective: To study the antibacterial activity and stability of Polygonum chinense Linn extracts against standard strains of Staphylococcus aureus in vitro. Methods: The antibacterial activity of Polygonum chinense Linn extracts on the Staphylococcus aureus were determined by oxford cup test and microdilution broth method. The OD_{600 nm} value of S. aureus was used as an index, and the influence of pH, temperature, ultraviolet radiation and metal ions on its stability was explored. Results: The results showed that Polygonum chinense Linn extracts had certain inhibitory activity on Staphylococcus aureus, and the minimum inhibitory concentration was 8 mg/mL. In addition, Polygonum …

Hypoglycemic Effect Of Perilla Leaf Extract On Type 1 Diabetic Mice, Qi Xin, Lu Xin-Tong, Lin Chang-Qing, Cui Cheng-Bi

Food and Machinery

Objective: This study focuses on exploring the effect of perilla leaf extract on hypoglycemic in type 1 diabetic mice. Methods: Streptozotocin （STZ） was used to induce the establishment of type 1 diabetes （T1DM） mouse model, and then the normal group, model group, perilla leaf extract high-dose group （400 mg/kg）, perilla leaf extract low-dose group （200 mg/kg）, positive group （150 mg/kg） were investigated. During the test, the food intake and water consumption of the mice were recorded, and the fasting blood glucose （FBG） of T1DM mice was measured every week, and the glucose tolerance level （OGTT） was measured on the 28th …

Effect Of Biotransformation On Volatile Components Of Siraitia Grosvenorii Extract, Wei Min, Song Xu-Yan, Li Ran, Rong Ling, Dong Ai-Jun, Pan Xi

Food and Machinery

Objective: In order to study the effect of biotransformation of aroma producing bacteria on volatile components of Siraitia grosvenorii extract. Methods: Raoultella planticola VP4-4 was used to biotransform the extract of Siraitia grosvenorii, and the volatile component of Siraitia grosvenorii before and after fermentation were analyzed by simultaneous distillation extraction and gas chromatography-mass spectrometry（GC-MS）. Results: The main aroma components or aroma precursors in the fermentation products of Siraitia grosvenorii were hexadecanoic acid, （z）-6-octad ecenoic acid, （z,z）-9,12-octadecadienoic acid，methyl-Butanoic acid, hexanoic acid, （Z）-9-Octadecenoic acid ethyl ester, hexadecanoic acid ethyl ester, benzeneacetaldehyde, 5-methyl-2-furancarboxaldehyde, benzaldehyde, nonanal, 2-furanmethanol, Ethenyl-2-methoxy-phenol, etc. In addition, vanillin with strong …

Research On Extraction Technology Of Ampelopsis Grossedentata Polysaccharide By Ultrasound-Assisted Enzymatic Method, Wang Xiao-Hui, Yao Mao-Jun, Chen Yi-Jun, Zhu Lu-Yi, Huang Xiang-Yu

Food and Machinery

Objiective: In order to improve the extraction efficiency of polysaccharide from Ampelopsis grossedentata. Methods: Ultrasound-assisted enzymatic extraction method was used in this study to optimize the extraction process of polysaccharide from Ampelopsis grossedentata. The effects of ultrasound temperature, ultrasound extraction time, enzymolysis pH, ultrasound power and the addition of complex enzyme on the extraction efficiency of polysaccharide from Ampelopsis grossedentata were investigated by single factor test. And the significant factors, including enzymolysis pH, ultrasonic power and he addition of complex enzyme were by Plackett-Burman test. The optimal extraction conditions were obtained through the steepest climbing test and Box-Behnken test. Results: …

Study On Production Process Optimization Of Bread Containing Whole Wheat Flour, Chen Yan-Hong, Zheng Sheng-Lan, Li Hui-Xue, Li Li-Jun, Ni Hui

Food and Machinery

Objective: This study aimed to improve the hard texture and rough taste caused by the addition of whole wheat in the baking food. Methods: The effects of instant tea powder, whole wheat flour, baking time and β-glucoside on the quality of whole wheat flour bread were investigated with texture characteristics and sensory evaluation as indicators. Results: The results showed that there was no significant effect on the texture properties and sensory score of wheat flour bread when the volume of addition of instant tea powder was within 3%, andit was negative when the volume reached 4%. Meanwhile, whole wheat flour, …

Auxiliary Hypolipidemic Effect Of Compound Kelp Meal Substitute Powder, Zhang Li, Nie Shi-Ming, Chen Yun-Zhong, Yan Chun-Chao

Food and Machinery

Objective: The hyperlipidemia rat model was established to study the hypolipidemic effect of compound kelp meal substitute powder rich in dietary fiber and unsaturated fatty acids. Methods: Male SD rats were divided into blank control group, model control group and high, medium and low dose groups: 6.58, 3.29 and 1.65 g/kg (equivalent to 10, 5 and 2.5 times of the recommended dose of human body respectively). The blank control group was fed with basic diet, and the other groups were fed with high-fat diet, and the three dose groups were given the corresponding concentration of compound kelp powder suspension by …

Detection Of Mixing Proportion Of Stem By Near Infrared Spectroscopy Combined With Linear Non-Negative Regression Coefficient Regression Method, Liu Jing, Hu Jian-Xi, Yang Fang-Fang, Gao Hui, Yang Pan-Pan

Food and Machinery

Objective: To establish a rapid method for the determination of stem content in finished tobacco by near infrared spectroscopy. Methods: The finished tobacco mixed with different proportion of stem silk （5%, 8%, 11% and 14%） was used as the test object. The near infrared spectrum information of pure stem silk, pure leaf silk and tobacco mixed with different proportion of stem silk was collected, respectively. Orthogonal Partial Least Squares Discrimination Analysis （OPLS-DA） was used to identify the overall difference of the near infrared spectral information of the above three kinds of samples. Variable Importance for the Projection （VIP） feature spectrum …

Evaluation Of Cigarette Quality Stability Based On Similarity Analysis Of Smoke Components, Zhang Wei, Yu Qi-Chang, Qi Da-Wei, Zhou Yan, Wu Da, Lu Jie

Food and Machinery

Objective: The evaluation methods of cigarette quality stability based on different indexes are compared, which provides a theoretical basis for the selection of evaluation indexes of cigarette product quality stability. Methods: Used the heart-cutting two-dimensional gas chromatography （HC-2D-GC） to analyze the key components in cigarette smoke components. The fingerprint of qualified products was established, and the stability of cigarette product produced in different places within three years was evaluated by Euclidean distance similarity. The results were compared with the method based on the conventional parameters of cigarette smoke. Results: The smoke stability evaluation method based on the conventional smoke gas …

Advances In Research On The Rapid Detection Of Probiotics, Lu Xiu-Li, Li Bai-Liang, Huo Gui-Cheng, Yue Ying-Xue, Guo Jia-Yao

Food and Machinery

The rapid detection methods of traditional probiotics， the next-generation probiotics based on immunological detection technology and molecular biology detection technology was reviewed, and the rapid detection technology development was prospected.

Research Progress On Extraction Of Fish Oil, Enrichment Of Polyunsaturated Fatty Acids And Application Progress Of Epa And Dha, Chen Yan-Jie, Tang Jia-Cheng, Gong Xuan, Huang Ke-Cheng, Shan Qian-Yi, Bao Jian-Qiang

Food and Machinery

This paper summarized the extraction process of fish oil, the method of non-stick oil sites, the health functions of docosahexaenoic acid （DHA） and eicosapentaenoic acid （EPA）, and the development of the oil industry in the future.

Research Progress On Biological Activity And Quality Control Of Panacis Japonici Rhizoma, Shen Pei-Yao, Zhang Ye, Li Yu-Qin, Yan Jian-Ye, Wang Yuan-Qing

Food and Machinery

The biological activities of Panax japonicus, including the effects on nervous system, digestive system, cardiovascular and cerebrovascular system, immune system, endocrine system and other systems were summarized and the quality control of saponins, nucleosides, polysaccharides and amino acids in Panax japonicus was analyzed in this paper. And its future research was prospected.

Research Progress On The Active Compounds Of Sea Buckthorn And Their Physiological Functions And Utilization, Ning Zhi-Xue, Niu Guang-Cai, Zhu Li-Bin, Zhu Dan, Wei Wen-Yi, Wang Si-Pu

Food and Machinery

The active compounds in sea buckthorn such as flavonoids, polyphenols, polysaccharides, vitamins, unsaturated fatty acids were introduced in this review, and their physiological functions such as anti-inflammatory, anti-cancer, immune regulation, anti-aging and anti-oxidation were discussed. Moreover, the problems faced during the development of sea buckthorn products, and the relative solutions were also summarized. This can help the development of sea buckthorn as functional products such as juice, wine, sea buckthorn oil, Jiaosu and yogurt, and contribute to improving the utilization value of various active compounds in sea buckthorn.

The Development Experience Of British Food Gdas Labeling And Several Enlightenments To China, Huang Ze-Ying, Huang Bei-Xun

Food and Machinery

This study carried out a case study on food GDAs （Guideline Daily Amounts） labeling in British. It was found that GDA_S labeling which has been implemented for over 20 years, changed from BOP （Back of Package） labeling to FOP labeling. The labeling shows the amount of energy, sugar, fat, saturated fat, and salt per serving, as well as the percentage of the recommended daily intake by using the specific nutrient system measurement model. The labeling lacks of color coding and visual icon, and its implementation is not as effective as most FOP labels. Therefore, it is suggested to display …

Research On Multi-Party Evolutionary Game Model Of Food Supply Chain Under The Application Of Blockchain, Ren Li-Xiao, Song Xuan, Zhang Li, Zhou Na

Food and Machinery

Objective: The influencing factors of blockchain application in food supply chain and the behavior problems of all participants in food supply chain are worth exploring. Methods: Using the evolutionary game method, the tripartite game model of food enterprises, government and consumers was constructed, and the replication dynamic equation was established; The effects of different initial values, access cost, premium coefficient and information authenticity on the choice of tripartite strategy were analyzed. Results: The steady state of the system was related to the proportion of the initial strategy population. The block link in cost had a great impact on the strategic …

Effects Of Storage Time On Tensile Strength And Thermogravimetric Properties Of Paper-Making Reconstituted Tobacco, Cao Yi, Zhu Huai-Yuan, Wang Qi, Yuan Guang-Xiang, Yin Yu-Dong, Xue Dong

Food and Machinery

Objective: To investigate the effect of storage time on the quality of paper-making reconstituted tobacco, the change of internal chemical components, tensile strength and thermogravimetric properties of paper-making reconstituted tobacco were studied. Methods: Continuous flow analyzer, tensile strength tester and thermogravimetric analyzer were introduced to analyze three kinds of paper-making reconstituted tobacco with different storage time. Results: The contents of total alkaloids, total sugar, total nitrogen and moisture of JS-A and JS-B samples changed significantly with the increase of storage time. While the content of total alkaloids and total nitrogen of JS-C samples didn't change much. Besides, storage time had …

Optimization And Validation Of Temperature Parameters Of Burley Tobacco Baking Process, Cheng Chuan-Ling, Yang Shuo, Wang Jian-Min, Zhang Gai-Hong

Food and Machinery

Objective： To enhance the content of aroma substances in burley tobacco after baking. Methods: Established the model between the content of reducing sugar after baking and the temperatures of the three drying zones, and optimized the temperatures of the three drying zones by the total amount of aroma substances of burley tobacco after baking. Results: The R² of the model was 0.947, and the fitting effect was excellent. The effects of temperature in drying zone 2 and 3 on aroma enhancement of burley tobacco was greater than that in drying zone 1, and the best baking conditions were 110 …

Food Science, Tech Program Offers Huskers Valuable Real-World Experience, Annie Albin

Nebraska Innovation Campus Materials

A program launched by a student experience is helping Huskers in food science and technology majors gain hands-on experience while making positive real-world impacts.

Offered through the University of Nebraska–Lincoln’s Department of Food Science and Technology, the Food Processing Center’s Student Rotation program allows undergraduates to participate in four lab experiences. Those labs — dairy plant, pilot plant, product development lab and sensory lab — were first completed by a student who just happened to take them through the four years of her collegiate career

Evaluating Consumers’ Perception Of Gluten-Free/Clean-Label Muffins, Vanesa Chicaiza

LSU Master's Theses

The gluten-free-natural-ingredient (GF/NCL) product demand is globally increasing and driven by the growing prevalence of celiac-diseases. Nevertheless, the quality of GF product is often inferior compared to wheat-flour counterparts due to the removing of gluten, which, compromises the appearance, structure, and nutritional value. The addition of fiber into GF/NCL products has been considered to improve nutritional values while maintaining quality attributes. According to the US-FDA, a product containing ≥2.5 grams of fiber/serving can be claimed as a “good-source-of-fiber.” However, adding dietary fiber to baked products affects their qualities, and hence possibly lowering product acceptability.

The main objective of this research …