Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products,
2021
Guangxi University, Nanning, Guangxi 530004, China; Beibu Gulf University, Qinzhou, Guangxi 535011, China
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Pang Ting-Cai
Food and Machinery
The effects of fat and oil category, fat and oil addition, and fat and oil saturation on dough properties and quality of flour products were reviewed in this study. It was pointed out that the action mechanism of internal component and structure of fat and oil on the dough, the action mechanism of fat and oil component, and starch and protein system could be explored in the future.
Study On Soft Governance Of Rural Food Safety,
2021
School of Politics and History, Xingyi Normal University for Nationalities, Xingyi, Guizhou 562400, China
Study On Soft Governance Of Rural Food Safety, Huang Jun
Food and Machinery
In view of the main sticking points of rural food safety governance in practice, such as the hidden lack of grass-roots government, the limited governance ability and autonomy of village level organizations, the lack of food safety awareness and the virtual soft governance mechanism, this paper puts forward the soft governance model of promoting rural food safety, and points out that it is necessary to determine the territorial responsibility of the government and strengthen the governance function of rural food safety; Strengthen the capacity-building of food safety management and food safety publicity and education of village organizations; Build a soft …
Effects Of Microwave Power On Moisture Migration And Quality Of Persimmon Slices During Microwave Intermittent Drying,
2021
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899, China
Effects Of Microwave Power On Moisture Migration And Quality Of Persimmon Slices During Microwave Intermittent Drying, Qin Yan-Ting, Duan Zhen-Hua, Wei Zhen-Zhen, Zhou Si-Yun, Tang Xiao-Xian
Food and Machinery
Objective: The effects of microwave intermittent drying on water dynamics and microstructure of persimmon slices were studied. Methods: Different microwave power （280, 350, 420, 490 and 560 W） were selected to dry the persimmon slices intermittently. The moisture dynamics and migration of persimmon slices during drying were monitored, and the color, texture and microstructure of persimmon slices were analyzed. Results: There were three obvious water peaks corresponding to bound water （T21）, immobilized water T22） and free water （T23） in fresh persimmon. With the increase of drying time, the transverse relaxation time of immobilized water …
Simultaneous Determination Of 19 Kinds Of Pesticide Residues In Eggs By Uhplc-Ms/Ms Based On Quechers,
2021
Changsha Environmental Protection Vocational and Technical College, Changsha, Hunan 410004, China
Simultaneous Determination Of 19 Kinds Of Pesticide Residues In Eggs By Uhplc-Ms/Ms Based On Quechers, Huang Xiao-Bo, Liu Wei-Ping
Food and Machinery
Objective: The aim is to establish a rapid, efficient and simultaneous detection method for various pesticide residues in eggs. Methods: QuEChERS combined with UHPLC-MS/MS was successfully used to detect 19 kinds of pesticide residues in eggs. Results: The limit of detection （LOD） and quantification （LOQ） of this method were （0.39±0.66） and （1.28±2.17） μg/kg, respectively. The recoveries of standard pesticides and relative standard deviations ranged from 79.25% to 102.14% and from 9.34% to 16.72%, respectively. Except for famoxadone, the correlation coefficients of linear equations for all pesticides were close to 0.999. The total frequency of 19 kinds of pesticides detected in …
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation,
2021
College of Mechanical and Electronic Engineering, Huanghe Jiaotong University, Jiaozuo, Henan 454950, China; Engineering Technology Research Center of Key Parts Manufacturing Process and Equipment in Material Conveying Apparatus of Jiaozuo City, Jiaozuo, Henan 454950, China
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation, Feng Wen-Hui, Ma Xiao-San
Food and Machinery
Objective: To avoid the virtual tolerance phenomenon in the process dimension conversion, and improve the operability of machining process specification by processing and improving of machining process dimension chain. Methods: Based on the tolerance distribution relationship and error compensation relationship between the concluding link and each component link in the calculation of process dimension chain, studie the causes of virtual tolerance of process dimension and the improvement method of process dimension chain under the condition that the part process datum and design datum did not coincide. Results: The processing and improvement methods of process dimension chain were put forward from …
Optimization Of Sub-Critical Extraction Of Krill Oil And The Volatile Components,
2021
Wuxi Vocational Institute of Commerce, Wuxi, Jiangsu 214153, China
Optimization Of Sub-Critical Extraction Of Krill Oil And The Volatile Components, Sun De-Wei, Xie Qiang, Li Jin-Wei, Liu Yuan-Fa
Food and Machinery
Objective： Antarctic krill lipids are rich in omega-3 polyunsaturated fatty acids （ω-3 PUFA, mainly, EPA and DHA, phospholipids （PL）, as well as natural antioxidants, such as astaxanthin, and they have important physiological functions. It is of practical value to develop a new preparation method of Antarctic krill oil and further study its volatile components. Methods： The optimum conditions of the subcritical butane extraction were determined based on the response surface methodology （RSM）. Gas chromatography-mass spectrometry （GC-MS） was used to determine the volatile components of krill oil prepared by a new process. Results： Referring to the actual operation procedure, the optimum …
Detection Of Sugar Content In Apple By Near Infrared Spectroscopy Based On Variable Optimization,
2021
College of Information Engineering, Tarim University, Alaer, Xinjiang 843300, China;School of Science, Nanjing University of Science and Technology, Nanjing, Jiangsu 210094, China
Detection Of Sugar Content In Apple By Near Infrared Spectroscopy Based On Variable Optimization, Zhang Li-Xin, Yang Cui-Fang, Chen Jie, Wang Ya-Ming, Zhang Xiao
Food and Machinery
Objective: The sugar content in apple directly affects its taste. The near infrared spectrum data of apples were collected in the wavelength range of 900~1 700 nm to detect the sugar content nondestructively in conjunction with the chemometrics method. Methods: Firstly, the spectral data were corrected by baseline, scattered, smoothed, and scaled in turn, and then the best preprocessing method was selected by minimizing the root mean square error of cross-validation. Secondly, 7 and 52 feature variables were selected by successive projection algorithm (SPA) and competitive adaptive reweighted sampling (CARS) respectively. Finally, the linear PLS model and nonlinear ELM model …
Study On Carboxymethylated And Acetylated Modification Process Of Camellia Oleifera Seed Meal Polysaccharides And Its Hypoglycemic Activity,
2021
Guizhou Research Institute of Chemical Engineering, Guiyang, Guizhou 550002, China
Study On Carboxymethylated And Acetylated Modification Process Of Camellia Oleifera Seed Meal Polysaccharides And Its Hypoglycemic Activity, Yang Jian-An, Zhang Chao, Wen Yan-Bing, Fang Fang
Food and Machinery
Objective: To study the modification process of carboxymethylated Camellia Oleifera seed meal polysaccharide （CM-COP） and acetylated Camellia Oleifera seed meal polysaccharide （Ac-COP）, and to study their inhibitory effects on hyaluronidase. Methods: Using the degree of substitution as an index, the carboxymethylation and acetylation modification of Camellia Oleifera seed meal polysaccharide （COP） were carried out by sodium hydroxide-chloroacetic acid method and acetic anhydride method, respectively. Results: The best modification process for CM-COP was: sodium hydroxide concentration of 1.5 mol/L, reaction time of 3 h, reaction temperature of 60 ℃; Ac-COP best modification process is: acetic anhydride dosage 3.0 mL, reaction time …
Effect Of Sugar-Free Quinoa Addition On The Physicochemical Properties And Antioxidant Activity Of Fermented Milk,
2021
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Effect Of Sugar-Free Quinoa Addition On The Physicochemical Properties And Antioxidant Activity Of Fermented Milk, Zhang Yu, Wang Ying, Li Zhi-Fang, Wang Di, Zhang Yan-Li, Zhang Han
Food and Machinery
Objective: this study focuses on developing a kind of sugar-free fermented milk with beneficents to health. Methods: quinoa pulp was added to the reconstituted milk, with xylitol used to replace sucrose. The physicochemical properties, including acidity, viscosity, water holding capacity and in vitro antioxidant were measured to explore the effect of quinoa pulp on sugar free fermented milk. Results: the pH of fermented milk with quinoa pulp was higher than that of ordinary fermented milk, while the acidity, viscosity and water holding capacity were slightly lower than that of ordinary fermented milk. The DPPH radical scavenging rate (86.23%), ABTS radical …
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials,
2021
Food Institute of Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials, Zhang Rong-Bin, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Chen Zhen-Gui, Ren Guo-Pu
Food and Machinery
Objective: The extraction process optimization study of dihydromyricetin in the combination of medicine and food homologous materials （Ampelopsis grossedentata 30%, mulberry leaf 15%, chrysanthemum 15%, reed root 10%, malt 10%, licorice 10% and light bamboo leaf 10%） was carried out to optimize its extraction process, in order to provide a scientific and theoretical reference for the development of medicine and food homologous materials and the production of extract powder. Methods: The times extractions was firstly investigated, and then the soaking time, water addition and extraction time were used as influencing factors to optimize the conditions for the extraction of dihydromyricetin …
Harnessing Nutritional Benefits Of Spirulina Platensis: Standardization Of Cultivating Conditions Of Spirulina In Kilimanjaro,
2021
Mwenge Catholic University, P. O. Box 1226, Moshi-Tanzania
Harnessing Nutritional Benefits Of Spirulina Platensis: Standardization Of Cultivating Conditions Of Spirulina In Kilimanjaro, David O. Nyakundi, Phocus Cleophas
Tanzania Journal of Science
Malnutrition remains a challenge in Tanzania, notwithstanding government initiatives and health education geared towards assuaging the problem. According to the World Health Organization (WHO), there will be more than 600,000 severely malnourished children in Tanzania by the year 2030. In particular, protein based malnutrition remains the greatest challenge due to the irreplaceable nature of its essential amino acids. Macronutrients and micronutrients which are found in Spirulina platensis have been recommended by WHO to address malnutrition in developing countries. Spirulina platensis is a filamentous Cyanobacterium microalgae with the highest recorded protein content of plant origin with several immune boosting nutrients. Spirulina …
Design And Research Of A Control System For Boxed Food Packing,
2021
School of Management, Guangzhou College of Technology and Business, Guangzhou, Guangdong 510850, China
Design And Research Of A Control System For Boxed Food Packing, Li Yu-Na, Chen Rui-Hong
Food and Machinery
Objective: This study focuses on improving the adaptability and efficiency of packing machine. Methods: According to the needs of the current packing industry, the packing methods of boxed food, comprehensively using PLC, servo motor, touching screen and other technologies were investigated, and a set of packing workstation control system for rapid switching of different products were developed, through addressing algorithm, point call, point arrangement and other technical methods. Results: the system could control the boxed food on the conveyor belt through the absolute coordinates of the servo, and quickly complete the grasping, moving, packing and other actions. Conclusion: Through calculation, …
Dilemmas And Countermeasures Of Food Education Practices For Athletes,
2021
Power Forest Sports and Health College of Henan Electromechanical Vocational College, Zhengzhou, Henan 451100, China
Dilemmas And Countermeasures Of Food Education Practices For Athletes, Cai Li-Xia
Food and Machinery
Taking the development of domestic and foreign theories and practices of food education as an opportunity, the main problems existing in the current dietary nutrition management of athletes in China was discussed, and a basic practical model of athletes’ food education was proposed, based on promoting balanced nutrition management and improving sports performance. The audience groups, food education subjects, basic principles and implementation strategies involved in the practice mode were analyzed respectively.
Optimization In The Application Of Varnishes Barrier On Cartonboard Packaging,
2021
IPT – Instituto de Pesquisas Tecnológicas do Estado de São Paulo
Optimization In The Application Of Varnishes Barrier On Cartonboard Packaging, Andre Ramalheiro De Andrade, Maria Isabel Rodrigues Phd, Eduardo Luiz Machado Phd
Journal of Applied Packaging Research
In this work adjustments in the rotogravure printing process are proposed to the varnish water vapor transmission rate (WVTR) aiming to obtain results smaller than 20g/m²/24h. One case study was used for the propositions for improvements, where focused on varnish application process in a gravure printer for an eight-printing unit cartonboard packaging, maximum printing speed of 175 m/min and a 285 g/m² weight cartonboard. The possible variables that influenced the WVTR result were selected from the technical expertise of the people involved in the project, the analysis in the printing process with the application of directed trials using experimental designs …
Improvement Of Fruit-Berry Wine Technoloгy Based On Biocatalytic Processes,
2021
Tashkent Chemical-Technological Institute, Tashkent, Uzbekistan
Improvement Of Fruit-Berry Wine Technoloгy Based On Biocatalytic Processes, Umid Abdullayev, Shakhnoza Ziyaeva, Akmal Boboev
CHEMISTRY AND CHEMICAL ENGINEERING
In the conditions of Uzbekistan, an increase in the range of wines through the production of natural and environmentally friendly wines from fruit and berry raw materials, as well as the efficient use of raw materials and the production of export-oriented natural young wines is an urgent problem. Based on this, the purpose of this study was to improve the technologies existing in Uzbekistan for the production of fruit and berry wines on a biocatalytic basis, by stimulating zymogenic enzymes of raw materials and yeast exohydrolases. To achieve this goal, berries such as red cherries, strawberries, raspberries, currants and mulberries …
Research Of The Process Of Extraction Of Black Cumin Oil With Preliminary Heat Treatment,
2021
Yangiyer branch of Tashkent Chemical-Technological Institute, Yangiyer, Uzbekistan
Research Of The Process Of Extraction Of Black Cumin Oil With Preliminary Heat Treatment, Jasur Farmonov, Murodjon Samadiy, Kamar Serkayev, Toyir Safarov, Changeng Liu
CHEMISTRY AND CHEMICAL ENGINEERING
The aim of the study is to increase the yield of oil from black cumin seeds. The results of studies of the influence of technological parameters - temperature and duration of drying of black cumin seeds on indicators of the yield of oil, cake and moisture removal from seeds are presented. The optimal technological parameters of the influence of the preliminary heat treatment process on the indicators of the maximum oil yield, acid number, color, and oil moisture have been established. The variable parameters were the temperature from 80 to 130 °C and the duration of the heat treatment process …
Development Of Technology For Producing Food Sweeteners From Stevia And Their Immunomodulating Effect,
2021
Tashkent Chemical-Technological Institute, Tashkent, Uzbekistan
Development Of Technology For Producing Food Sweeteners From Stevia And Their Immunomodulating Effect, Isomiddin Bobaev, Маrkhаbоhон Makhmudova, Makhbuba Alimova, Alimdjan Sadikov, Shamansur Sagdullaev
CHEMISTRY AND CHEMICAL ENGINEERING
The aim of the study is to develop a technology for the production of food sweetener from stevia (Stevia rebaudiana Bertoni) - a plant of the Asteraceae (Compositae) family, cultivated in Uzbekistan using alcohol extracts. Diterpene glycosides were isolated from the extract - stevioside (1), rebaudioside A (2) and other biologically active substances. Pharmacological studies in mice have shown the presence of an immunostimulating effect in the alcoholic extract and in the individual diterpene glycoside, stevioside (1).
Data From: Silica Induction Of Diverse Inflammatory Proteome In Lungs Of Lupus-Prone Mice Quelled By Dietary Docosahexaenoic Acid Supplementation,
2021
Michigan State University
Data From: Silica Induction Of Diverse Inflammatory Proteome In Lungs Of Lupus-Prone Mice Quelled By Dietary Docosahexaenoic Acid Supplementation, James Pestka, Lichchavi D. Rajasinghe, Abby D. Benninghoff
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Repeated short-term intranasal instillation of lupus-prone mice with to crystalline silica (cSiO2) induces inflammatory gene expression and ectopic lymphoid neogenesis in the lung, leading to early onset of systemic autoimmunity and rapid progression to glomerulonephritis. These responses are suppressed by dietary supplementation with the ω-3 polyunsaturated fatty acid docosahexaenoic acid (DHA). Here, we tested the hypothesis that dietary DHA supplementation suppresses cSiO2-induced inflammatory proteins in bronchoalveolar alveolar lavage fluid (BALF) and plasma of lupus-prone mice. Archived tissue fluid samples were used from a prior investigation in which 6 wk-old lupus-prone female NZBWF1 mice were fed isocaloric diets containing 0 or …
How To Stuff A Duck: Learning Artisan Foie Gras Production In France,
2021
College of Saint Benedict/Saint John's University
How To Stuff A Duck: Learning Artisan Foie Gras Production In France, Jean Lavigne
Environmental Studies Faculty Publications
I have always hated the taste of liver. Calf’s liver, chicken liver, liverwurst, any kind of pâté that contains even a small amount of liver—for me, the taste is repulsive. I was once served a rabbit’s liver at a family meal in Italy, the prize morsel that is offered to guests; I choked it down with an unconvincing “Grazie.” I never imagined I would come to like a specific kind of liver enough to prepare it myself at home, much less to spend six weeks with an artisan foie gras producer in Southwestern France learning how to produce it from …
Protein Oxidation In Foods: Mechanisms, Consequences, And Antioxidant Solutions,
2021
University of Extremadura, Spain
Protein Oxidation In Foods: Mechanisms, Consequences, And Antioxidant Solutions, Mario Estévez, Youling L. Xiong
Animal and Food Sciences Faculty Publications
No abstract provided.
