The Thermal And Physical Properties Of Beef From Three Usda-Quality Grades Cooked To Multiple Degrees Of Doneness,
2019
Utah State University
The Thermal And Physical Properties Of Beef From Three Usda-Quality Grades Cooked To Multiple Degrees Of Doneness, Jessica Mcclellan Hadfield
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The objective of this study was to determine the influence of quality grade (QG) and degree-of-doneness (DOD) on thermophysical properties of beef strip steaks. The “Prime” eating experience must be marketed to compete with cheaper protein sources, and so palatability is a major concern with beef products. Thermal and physical properties help shed light on the impacts various components have on beef palatability, mainly tenderness and juiciness. Warner-Bratzler shear force (WBSF) and the textural property of springiness are both influenced by a combination of QG and DOD. This is also true for viscoelasticity and the degradation of myosin and sarcoplasmic …
High Pressure Thawing Of Raw Poultry Meats,
2019
University of Nebraska - Lincoln
High Pressure Thawing Of Raw Poultry Meats, Ali Alqaraghuli
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The melting temperature of water reaches its minimum when pressurized from 0 °C at atmospheric pressure down to -22 °C at 220 MPa, showing that frozen products at atmospheric pressure (0.1 MPa) can be thawed rapidly by simply increasing the pressure to 210-250 MPa. High pressure thawing (HPT) of poultry meats (ground chicken, chicken breast, thigh, liver, gizzard, and heart) commonly used in the raw pet food industry was evaluated at 240 MPa, two processing fluid temperatures (refrigerated, 0-10 °C and room, 20-30 °C), and four holding times (1, 180, 360, and 540 s). Changes in color via * * …
The Influence Of Different Packaging Materials And Atmospheric Conditions On The Properties Of Pork Rinds,
2019
TalTech (Tallinn University of Technology)
The Influence Of Different Packaging Materials And Atmospheric Conditions On The Properties Of Pork Rinds, Kristi Kõrge, Katrin Laos
Journal of Applied Packaging Research
Rancidity development in high fat content products is a common off-flavor flaw in snack foods. Packaging is often used to avoid spoilage and extend shelf-life. The properties of pork rinds packaged in four different packaging materials with and without nitrogen were studied during 120 days of storage (22 °C, RH 60%, absence of light). The influence of different packaging materials and atmospheric conditions on pork rinds’ water activity, hardness, crispness and rancidity development was determined. The PET/PE packaging material had lower barrier properties for the product in both atmospheric conditions compared with PP/metPP (40 and 50 μm) and PET/PETmet/PE. PP/metPP …
Green Manufacturing Technology System Based On The Whole Life Cycle Of Packaging,
2019
College of Mechanical Engineering, Anhui University of Science and Technology, Huainan, Anhui 232001, China
Green Manufacturing Technology System Based On The Whole Life Cycle Of Packaging, Zhang Lixiang, Wang Liping, Yan Leilei
Food and Machinery
Taking the whole life cycle of packaging as the main line, a green packaging manufacturing technology system is proposed. From the five key layers of green design technology, green material selection technology, green production technology, green recycling and treatment technology, green manufacturing evaluation technology, to establish a relatively complete green packaging manufacturing technology system. Taking the packaging design of soybean products as an example, the technical system was applied to analyze and evaluate the packaging design. The example shows that the application of the technology system is helpful to judge the green degree of packaging in the early stage of …
Talking About Theemotional Design Trend Of Food Packaging From The Change Of Nongfu Spring Brand Design,
2019
Institute of Industrial Design and Art, Hunan Industry Polytechnic, Changsha, Hunan 410208, China
Talking About Theemotional Design Trend Of Food Packaging From The Change Of Nongfu Spring Brand Design, Meng Juan
Food and Machinery
In the four stages of brand design introduction, growth, maturity and transformation and upgrading, Nongfu spring has fully integrated various emotional design elements of food packaging, including multi-level design of instinct, behavior and reflection. Through the comprehensive analysis of the emotional design of its packaging in each stage, this review explored the development trend of emotional design, which would play a decisive role in future food packaging consumption.
Intelligent Packaging Design Trend Under The Background Of Iot Technology,
2019
School of Design of Guangxi Normal University, Guilin, Guangxi 541006, China
Intelligent Packaging Design Trend Under The Background Of Iot Technology, Liang Yun
Food and Machinery
This paper expounds the new classification and design form of packaging design brought by the development of IOT (Internet of Things) technology, which is characterized by the connection of things. In view of the characteristics of perception and communication between things and things in IOT technology, case analysis method is used to illustrate the characteristics of IOT technology and the changes brought about by the application of IOT technology to packaging design. The application and innovation ways of intelligent packaging design under the background of IOT Technology was proposed. It is pointed out that the technological innovation brought by IOT …
Numerical Simulation And Optimization Of Sterilization Process Of Canned Yellow Peach Based On Fluent,
2019
Tianjin University of Science and Technology, Laboratory of Innovative Packaging Design， Tianjin 300222, China
Numerical Simulation And Optimization Of Sterilization Process Of Canned Yellow Peach Based On Fluent, Sun Xueliang, Fu Zhiqiang, Zhang Lei, Cao Enguo, Guo Jinting, Yao Qianru
Food and Machinery
To explore the heating process in food canning sterilization operation, the influence of the size change of the existing canned packaging on improving sterilization efficiency, energy saving, and consumption reduction was investigated. The flow field and temperature field were simulated and analyzed by ANSYS Fluent software, and the reliability of the simulation was verified by experiments. On this basis, the bottle shape of canned yellow peach was improved to improve the sterilization efficiency. The results showed that the temperature rising trend of the test results was consistent with that of the simulation results, and the maximum error was 3.5 degrees. …
Improvement Of Vertical Molding Passage In Yb95a Carton Overwrapper,
2019
Sanxia Tobacco Factory, China Tobacco Hubei Industrial Co., Ltd., Yichang, Hubei 443100, China
Improvement Of Vertical Molding Passage In Yb95a Carton Overwrapper, Zhou Furu, Shi Youzhi, He Ren, Zhang Ning
Food and Machinery
To avoid the product defects caused by the friction marks in cigarette carton film, the molding passage of YB95A carton overwrapper was improved. When the particle plate was welded on the surface of the channel and the first lifting structure for forming was designed to rolling-folding, the friction that the transparent paper bore in the process of wrapping and transporting was greatly reduced. The application of new material and new structure demonstrated that the rate of carton film with friction marks decreased from 49.21% to 3.49% after the improvement and these quality defects had been effectively solved.
Design And Application Of Stepped Stem Classifier With High Frequency,
2019
Xiangyang Cigarette Factory, China Tobacco Hubei Industrial Co., Ltd., Xiangyang, Hubei 441000, China
Design And Application Of Stepped Stem Classifier With High Frequency, Zheng Xi, Xia Zilong, Yuan Haixia, Wang Shanshan, Li Jun, Guan Aizhang, Wang Yonghai, Yang Ming, Zeng Weizhong
Food and Machinery
To improve the online screening effect of tobacco stem, and ensure quality of the processing materials of fibriform stems in slim cigarettes, a new type of stem screening device is designed by using high-frequency and low-intensity vibration technology, which has been applicated online. The device is mainly composed of a two-stage tank body, a plurality of sets of strip screens and vibration motors, realizing reciprocating motion of the classifier by high-frequency and low-intensity vibration force. The device has high vibration frequency, good screening effect and low energy consumption, which is a stepped stem classifier with high frequency satisfying the continuous …
Application Of Nurbs Curve In Rotor Profile Design Of Roots Pump,
2019
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Application Of Nurbs Curve In Rotor Profile Design Of Roots Pump, Liu Zhenchao, He Xueming, Huang Hainan
Food and Machinery
A design method of roots pump rotor profile based on NURBS curve was proposed. Combining the design process from peak curve to valley curve, the reasonable design area of peak curve was designed, and the envelope condition of NURBS curve was solved. The method of determining the rotor profile of roots pump with NURBS curve by control point and weight factor was designed. The method redesigned the involute rotor profile and the average error was in 0.1 μm which was in a reasonable error range. The feasibility of designing Roots pump rotor profile with NURBS curve was verified. Finally, the …
Evaluation On Preservation Of Lentinus Edodes By Pbat/Evoh Modified Atmosphere Film,
2019
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Inner Mongolia Academy of Agricultural ＆ Animal Husbandry Sciences, Hohhot, Inner Mongolia 010031, China
Evaluation On Preservation Of Lentinus Edodes By Pbat/Evoh Modified Atmosphere Film, Wang Limei, Hu Ningxuan, Zhang Jin, Liu Mengyu, Lu Hao, Hu Jian, Dong Tungalag
Food and Machinery
In order to study preservation effects of blend modified atmosphere film to harvested Lentinus edodes，compared with unpacked ones， discussed the preservation effect of PBAT/ EVOH blend films in which added different mass fractions of EVOH (0%, 10%) to Lentinus edodes. The gas composition of Lentinus edodes’ in packaging bag and physical indexes were measured, which stored at 4 ℃ and in humidity of 90%. The results demonstrated that PBAT/10% EVOH blend film could make the packaging environment in a low oxygen and high carbon dioxide status, effectively maintain the sensory quality， such as the color, hardness and vitamin C, in …
Effects Of Modification By D-Galactosamine On Structural Properties And Antioxidant Activities Of Corn Glutelin,
2019
College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar, Heilongjiang 161006, China
Effects Of Modification By D-Galactosamine On Structural Properties And Antioxidant Activities Of Corn Glutelin, Wang Xiaojie, Qu Yue, Liu Xiaolan, Congwan Suo
Food and Machinery
The transglutaminase (TGase) and D-galactosamine were modified improve the solubility in water of corn glutelin. The effect of the glycosylation modification on structural properties and antioxidant activities of original corn glutelin were evaluated. The result of Fourier transform infrared spectroscopy indicated that D-galactosamine was covalently conjugated to corn glutelin under the catalysis of transglutaminase. The free amino groups and the denaturation temperature, as well as the enthalpy of thermal denaturation of the glycosylated corn glutelin, decreased by 158 mmol/kg protein and 9.03 ℃ and 68.74 J/g compared with the original corn glutelin, respectively. These indicated that the structure of corn …
Optimization Of Steam Explosion Pretreatment Of Peanut Shell And Its Effect On Physicochemical Properties Of Luteolin,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization Of Steam Explosion Pretreatment Of Peanut Shell And Its Effect On Physicochemical Properties Of Luteolin, Zhao Pengcheng, Yi Junpeng, Li Xin, Yang Yahuang, H Ejian
Food and Machinery
Box-Behnken design and response surface methodology were employed to optimize the steam explosion process of peanut shell. The microstructure of peanut shell before and after blasting was observed by SEM. Luteolin was further purified by AB-8 macroporous adsorption resin and subsequently analyzed by FT-IR and HPLC, while quantified by UV-Vis spectrophotometry method. The results showed that the optimal steam explosion pressure was 1.25 MPa, and the optimal residence time was 46.0 s, with optimal water content of 16%. Under these conditions, the yield of luteolin was 0.926%, which was 1.9 times that of the untreated peanut shell. The SEM microphotographs …
Variation Of Nutrition, Flavor And Antioxidant Activity In Tea Beverage Of Tartary Buckwheat Sprout After Fermentation,
2019
College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou 550003, China; Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China
Variation Of Nutrition, Flavor And Antioxidant Activity In Tea Beverage Of Tartary Buckwheat Sprout After Fermentation, Li Jun, Lu Yang, Zhao Gang, Xiang Dabing, Chen Zhongai, Liu Hui
Food and Machinery
To identify the changing pattern of nutrition, flavor components, and antioxidant activity, some critical indexes were estimated in tea beverage fermented from plant lactobacillus in tartary buckwheat sprout. These indexes included the content of rutin, quercetin, kaempferol-3-O-rutinoside, total flavonoids, and amino acids, as well as volatile compounds identification, including the radical scavenging rate of DPPH and ABTS in buckwheat sprout beverage. The results showed that the content of rutin remained unchanged, but quercetin and kaempferol-3-O-rutinoside decreased slightly, and the total flavonoids decreased slightly from (120.6±1.9) μg/mL to (114.6±1.7) μg/mL after fermentation. Tea beverage of tartary buckwheat sprout contains six kinds …
Research On Optimization Of Short-Smoke Tobacco Structure Based On Grey Correlation Method,
2019
College of Food and Bioengineering,Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Research On Optimization Of Short-Smoke Tobacco Structure Based On Grey Correlation Method, Wang Tianyi, Gao Zunhua, Fan Lei, Chu Han, Li Jinghao, Li Xiao, Yao Ermin
Food and Machinery
Tobacco structure after shredding, baking, flavoring and storage was analyzed by the gray correlation method to determine the optimal shredding size, and then the tobacco structure was optimized by using a tobacco cutting device. The results showed that the short cigarette had the problems of low full strands rate and high long strands rate. It was found that the full strands rate was less than 80.00%, and the long strands rate was more than 40.00%; the middle strands rate ranged from 20.00% to 30.00%, and the broken strands rate was less than 2.00%. There was strong positive relation between the …
Optimization Of Conditions For Efficient Expression Of Recombinant Cellulose-Binding Domain-Glutamate Decarboxylase Of Enterococcus Faecium In Escherichia Coli,
2019
School of Chemistry and Chemical Engineering of Lingnan Normal University, Zhanjiang, Guangdong 524048, China
Optimization Of Conditions For Efficient Expression Of Recombinant Cellulose-Binding Domain-Glutamate Decarboxylase Of Enterococcus Faecium In Escherichia Coli, Yang Shengyuan, Lin Qian, Zhang Xiaoning, Zhen Jiayi
Food and Machinery
In order to avoid the interference of natural GAD expressed by the own genome of Escherichia coli, the recombinant cellulose-binding domain glutamate decarboxylase (CBD-GAD) was firstly immobilized by regenerated amorphous cellulose (RAC), and then the RAC-CBD-GAD immobilized enzyme was isolated and used as an evaluation index to optimize the culture conditions for highly efficient expression of CBD-GAD in E. coli GDMCC60445 by one-factor-at-a-time and Taguchi methods. The results indicated that the optimal medium for E. coli GDMCC60445 to express CBD-GAD was modified Luria-Bertani (LB) medium, which was consisted of 8 g/L tryptone, 6 g/L yeast extract, 10 g/L sodium chloride, …
Study On The Dynamics Of Quality Changes In The Process Of Western-Style Ham Cooking,
2019
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Study On The Dynamics Of Quality Changes In The Process Of Western-Style Ham Cooking, Shi Yu, Deng Li, Xie Le, Yu Bingyan, Liao Xiaomei, Su Jieyu
Food and Machinery
The stability and reliability of kinetic parameters can help enterprises to better predict food quality and use resources efficiently. In this study, the changes of mature quality factors (color and shear-force) and overheating quality factors (moisture and content) in the process of western-style ham cooking were measured and analyzed by kinetic methods. The results showed that in the process of cooking, the changes of color, the moisture content and shear-force of western-style ham followed the first-order reaction kinetics. The z-values of the luminance value and the redness value were 49.69 ℃ and 41.85 ℃, respectively, and the Ea-values were 46.73 …
Composition Of Sn-2 Fatty Acids In Yak Milk Fat From Qinghai Province,
2019
College of Food Science of Southwestern University, Chongqing 400700, China; National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Chongqing 400700, China
Composition Of Sn-2 Fatty Acids In Yak Milk Fat From Qinghai Province, Feng Xiya, Zhang Yu, Suo Huayi, Wang Hongwei
Food and Machinery
The composition of Sn-2 fatty acids in yak milk fat was determined by gas chromatograph and TLC. The Sn-2 fatty acid composition of yak milk fat at different altitudes was studied to determine the effect of different altitudes on triglyceride structure. The results showed that there were 12 kinds of total fatty acids of triglyceride in Qinghai yak milk fat, and the highest contents were palmitic acid (31.35%～36.48%), oleic acid (24.91%～30.99%) and stearic acid (9.82%～13.87%). The composition of Sn-2 fatty acids in Qinghai yak milk fat was as follows: hexanoic acid (0.66%～1.02%), decanoic acid (2.46%～3.98%), lauric acid (2.43%～4.88%), tetradecanoic acid …
Edible Quality Changes And The Correlation Of Yak Rumen Smooth Muscle During Different Age Stages,
2019
Academy of Animal and Veterinary Sciences, Qinghai University, Xining, Qinghai 810016, China; National R&D Center for Yak Meat Processing Technology, Xining, Qinghai 810016, China
Edible Quality Changes And The Correlation Of Yak Rumen Smooth Muscle During Different Age Stages, Li Shengsheng, Li Ruizhe, Zhang Qianglong
Food and Machinery
In order to investigate the edible quality change and correlation of yak rumen smooth muscle under different age. Water content, water holding capacity, cooking loss, shear force, and texture of yak rumen smooth muscle from 1~6 years-old yaks were measured. The results showed that with the increase of age, water content, water holding capacity, cohesiveness, springiness, and gumminess of yak rumen smooth muscle significantly decreased (P＜0.05); cooking loss, shear force, hardness, and chewiness of yak rumen smooth muscle also significantly increased (P＜0.05). Correlation analysis indicated that there were significantly correlation of yak age with water content, water holding capacity, cooking …
Rapid Screening And Quantitative Analysis Of 73 Kinds Of Chemicals Illegally Added In The Healthy Foods By Orbitrap Mass Spectrometry,
2019
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430070, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430070, China
Rapid Screening And Quantitative Analysis Of 73 Kinds Of Chemicals Illegally Added In The Healthy Foods By Orbitrap Mass Spectrometry, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wu Wanqin, Liu Guojiao, Wang Bin
Food and Machinery
A high-throughput qualitative screening and quantita-tive method of ultra-high performance liquid chromatography combined with orbitrap mass spectrometry（UPLC-Orbitrap-MS） was developed to determine 73 kinds of chemicals illegally added in the healthy foods. The samples were extracted with methanol using ultrasonic extraction. The separation was eluted by gradient on a Waters Acquity UPLC HSS T3 column (100 mm×2.1 mm, 1.8 μm), with a mobile phase consisting of water (0.1% formic acid) and acetonitrile in both positive and negative mode. The data were acquired via full-scan data-dependent MS/MS (full scan-ddMS2). The qualitative analyses of the compounds were performed through the database …
