Isolation, Purification And Identification Of Microorganisms In Moldy Cigarettes Products,
2019
Technology Center, China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
Isolation, Purification And Identification Of Microorganisms In Moldy Cigarettes Products, Lei Sheng, Yang Qianxu, Shi Yanping, Jiang Juxing, Liu Xiuming, Zhang Ling, Chen Wenyi, Wang Xuejiao, Zeng Yicheng
Food and Machinery
Five strains were isolated and purified from moldy cigarettes, and were identified by fungal morphology and microscopy. It was found that there were 2 strains of Aspergillus, 1 strain of Penicillium, 1 strain of Alternaria, and 1 strain of Cladosporium. Through the 18S rDNA-ITS sequence analysis and the construction of phylogenetic tree, the mildew microorganism of cigarettes were identified as five species, such as Aspergillus sydowii, Aspergillus flavus, Cladosporiumtenuissimum, Penicilliumdigitatum and Alternaria. It was concluded that Aspergillus flavus was the main strain causing mildew in cigarette products by the mildew experiment.
The Exchange Mechanism Of Food Safety Risks In Japan, Europe And America And Its Enlightenment,
2019
Beijing Dongcheng District Center for Disease Control and Prevention, Beijing 100007, China
The Exchange Mechanism Of Food Safety Risks In Japan, Europe And America And Its Enlightenment, Gu Kaichen, Chang Zhirong, Wei Ting, Yao Xiaoyuan
Food and Machinery
Building risk communicationsystem is one of the most important means to prevent and manage food problems in the field of international food safety. It has become the consensus of all countries to apply it to the management of food safety. This paper systematically expounds the mechanism of food safety risk communication in Japan, EU and USA, and analyses its framework and functions, aiming at exploring the mechanism of food safety risk communication in foreign countries, and providing enlightenment for the establishment and implementation of the mechanism of food safety risk communication in China.
Path Dimension Of Industry Self-Discipline In Tourism Food Safety Governance,
2019
Wuhan Polytechnic, Wuhan, Hubei 430073, China
Path Dimension Of Industry Self-Discipline In Tourism Food Safety Governance, Han Peng
Food and Machinery
The industry self-discipline management of tourism industry associations is very important to the improvement of the efficiency of tourism food safety management. However, in the practice of self-discipline management, lacked the relevant systems to regulate industry self-discipline management, specialized professionals and institutions of industry self-discipline management, as well as the coordination system between government supervision and industry self-regulation. The inherent mechanism of these problems was that the particularity of tourism food safety management was not given necessary attention, the professionalism of tourism food safety management was neglected artificially, and the limitation of government supervision ability was not correctly recognized. Therefore, …
Experimental Study On R404a/R23 Cascade Ultra-Low Temperature Refrigeration System,
2019
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on
Experimental Study On R404a/R23 Cascade Ultra-Low Temperature Refrigeration System, Liu Han, Xie Jing, Wang Jinfeng
Food and Machinery
Relying on the R404A/R23 cascade ultra-low temperature refrigeration test bench, and using the method of controlling single variable, the evaporation temperature and condensation temperature of the compressor compression ratio, exhaust gas temperature, suction pressure and refrigerant flow rate in the cascade refrigeration cycle were studied. The effect of the refrigeration coefficient. The results showed that when the evaporation temperature was reduced from -50 ℃ to -55 ℃, the system refrigeration coefficient declined the fastest, reaching 2.1%; when the condensation temperature was raised from 28 ℃ to 30 ℃, the system refrigeration coefficient declined the fastest, with 1.7%. And the evaporation …
Numerical Simulation And Optimization Of Starchclassification In Turbo Air Classifiers,
2019
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
Numerical Simulation And Optimization Of Starchclassification In Turbo Air Classifiers, Lou Qi, Zhao Jiejun, Yu Jianfeng
Food and Machinery
The ICEM software was used to mesh the model of turbo air classifier and numerical simulation was performed by Fluent software to characterize separation process of potato starch. The effect of parameters such as rotational speed, inlet velocity and number of rotor blades on the cut size were studied. The response surface analysis method was used to optimize process parameters on turbo air classifier. The results indicated that the rotational speed, inlet velocity and number of rotor blades all influenced the cut size of potato starch. The order of effect on cut size was as followed: rotational speed＞inlet velocity＞number of …
Optimization Design Of Flexible Pneumatic Separation System Adapted To The Processing Characteristics Of Slim Cigarettes,
2019
Xiangyang Cigarette Factory, China Tobacco Hubei Industrial Co., Ltd., Xiangyang, Hubei 441000, China
Optimization Design Of Flexible Pneumatic Separation System Adapted To The Processing Characteristics Of Slim Cigarettes, Yuan Haixia, Zheng Xi, Zhang Shenghua, Xia Zilong, Lan Zhichao, Li Jun, Wang Shanshan, Guan Aizhang, Zeng Jing, Zhang Kai
Food and Machinery
To reduce the stem sliver content in cut tobacco of slim cigarettes and the cut tobacco content in online removed stem sliver, improve cut tobacco size distribution, and enhance product quality and its stability of slim cigarettes, a three-stage flexible pneumatic separation system was designed adapting to high-flow pneumatic separation of cut lamina of slim cigarettes based on the two-stage pneumatic separation system of cut lamina. The system was mainly made up of input unit, loosening roller, three-stage pneumatic separation tanks, cyclone blanker (settling blanker), transportation unit, output unit, dust extraction pipe and other parts. Its first and second stage …
“Hong Kong Red” Red Wine Brand Shaping Andpackaging Design Based On Fengshui Cultural,
2019
School of Architecture and Art, Central South University, Changsha, Hunan 410083, China
“Hong Kong Red” Red Wine Brand Shaping Andpackaging Design Based On Fengshui Cultural, Qu Yundong, Mao Han, Zhu Li
Food and Machinery
In view of the current Chinese red wine packaging design lack of national cultural identity, positioning is unclear, brand characteristics weakened and other phenomena. Explore the concept of fengshui, fengshui keeping in good health and fengshui aesthetics in Chinese traditional fengshui culture, and its inheritance and use on the “Hong Kong red” wine brand shaping and packaging design，the purpose is to create the “fengshui red wine” series of products. In trying to bring health and good luck of people's daily life, at the same time, realize their own “good fengshui, good life” management value idea.
The Research On The Packaging Design Of Kazakh Traditional Food,
2019
Department of Fine Arts, Changji College, Changji, Xinjiang 831100, China
The Research On The Packaging Design Of Kazakh Traditional Food, Qin Weiwei
Food and Machinery
Starting from the Kazakh traditional wooden receptacles, the shapes, patterns and colors with ethnic symbols are used to transform the Kazakh traditional food packaging design, forming a unique packaging language and visual characteristics, in order to promote the promotion of traditional food.
Effect Of Pre-Cooling Conditions On Fresh-Keeping To Ice-Temperature Tilapia Fillets,
2019
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, Guangdong 524088, China; Key Laboratory of Advanced Processing
Effect Of Pre-Cooling Conditions On Fresh-Keeping To Ice-Temperature Tilapia Fillets, Jin Zhi, Guan Zhiqiang, Lin Min
Food and Machinery
Pre-cooling treatment was introduced before the storage of fish fillets at ice temperature, and the effects of different temperature pretreatment conditions on the quality of tilapia fillets during ice storage were investigated. The tilapia fillets were pre-cooled by setting different pretreatment temperatures (-18, -30, -60 ℃), and the center temperature of the fillets was lowered to -1 ℃, and then stored in -2 ℃. The pH, color, texture, volatile base nitrogen (TVB-N), total number of colonies, thiobarbituric acid value (TBA), and calcium ionize activity (Ca2+-ATPase) were used as indicators to investigate the time interval. The next series of …
Analysis Of Quality And Colony Diversity Of Products Of Crayfish Under Different Storage Temperatures,
2019
College of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210097, China
Analysis Of Quality And Colony Diversity Of Products Of Crayfish Under Different Storage Temperatures, Zhou Tao, Wu Xiaoying, Luo Haibo, Man Wenzeng, Wang Rui, Wan Chenyue
Food and Machinery
In this study, the quality and dominant spoilage flora in products of crayfish during 4 and 25 ℃ storage were studied. The shelf life was determined by measure its physical and chemical indicators. Microbial genomic DNA was extracted from the collected samples, and the changing trend of microbial community was analyzed by high-throughput sequencing technology. Results showed that, with the extension of storage time, species diversity decreased gradually. The dominant flora at 4 ℃ were Oceanobacillus (81.522%) and Shewanella (3.625%). The dominant flora at 25 ℃ were Hathewaya (78.700%), Bacillus (12.380%) and Clostridium sensu stricto (8.707%). This study provided a …
Modeling Of Moisture Diffusion In Two Components Food Of Rice Made Wafer With Impermeable Package,
2019
Jiangnan University, Wuxi, Jiangsu 214122, China
Modeling Of Moisture Diffusion In Two Components Food Of Rice Made Wafer With Impermeable Package, Cheng Xueyu, Qian Yihan, Lu Lixin
Food and Machinery
In this study, a moisture diffusion model of two-component food rice made wafer under a non-permeable packaging condition was established on the basis of water adsorption kinetics experiment and water diffusion coefficient theory under the condition of 23 ℃; The relation between water content and time change of water diffusion among components was calculated based on the Fick’s law, initial conditions, boundary conditions and moisture sorption isotherm, and then the model-calculated of moisture diffusion were tested and analyzed by experiment when the moisture content was between 0.02 and 0.12. The results showed that the experimental data could be tted with …
Ultrasonic-Assisted Preparation, Stability, And Reducing Blood Lipid Of Fish Oil Microcapsule From Grass Carp (Ctenopharyngodon Idella),
2019
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Cont
Ultrasonic-Assisted Preparation, Stability, And Reducing Blood Lipid Of Fish Oil Microcapsule From Grass Carp (Ctenopharyngodon Idella), Liu Xiaoli, Wei Changqing, Zhan Xiaobei, Xia Wenshui
Food and Machinery
With grass carp (Ctenopharyngodon idella) oil used as core material, chitosan (CTS) and soy protein isolate (SPI) as wall materials, CTS/SPI fish oil microcapsule product was prepared by use ultrasonic and spray drying. The embedding rate, particle size, thermal stability, storage stability, fish oil and microcapsule functional fatty acids content changes before and after storage and fall hematic fat action were studied. The results showed that the preparation of microcapsule embedding rate reached 77%, with the average particle size 15.8 μm, and the glass transition temperature (Tg) was 71 ℃. The functional fatty acids content changed little at 60 ℃, …
Antagonistic Effect Of Camphor Leaf Essential Oil On Damage Induced By Pm2.5 In Lung Epithelial Cells A549,
2019
Yiyang Institute of Commodity Quality Supervision and Inspection, Yiyang, Hunan 413000, China
Antagonistic Effect Of Camphor Leaf Essential Oil On Damage Induced By Pm2.5 In Lung Epithelial Cells A549, Xiong Guohong, Lin Hai, He Jianguo, Li Yinghong, Fu Xiangjin
Food and Machinery
In this paper, the lung cell A549 was used as a model. The protective effect of camphor (C. camphora) leaf essential oil on the A549 exposed to PM2.5 was investigated. Less than 1 mg/mL of essential oil had no effect on A549 cell proliferation, and low concentration had a certain promotion effect. 0.05～1.00 mg/mL essential oil had a significant antagonistic effect on cytotoxicity induced by PM2.5 (P＜0.05). The essential oilsignificantly reduced the content of MDA in the infected cells and increased the activity of SOD and CAT and the content of T-AOC (P＜0.05), indicating that the camphor leaf essential oil …
Optimization On Extracting Process For Red Meat Pitaya Pigment Assisted With Enzymatic-Ultrasonic By Response Surface Methodology,
2019
College of Food Science and Technology, Hunan Agriculture University, Changsha, Hunan 410128, China
Optimization On Extracting Process For Red Meat Pitaya Pigment Assisted With Enzymatic-Ultrasonic By Response Surface Methodology, Tian Yan, Duan Xiaoyan, Deng Fangming
Food and Machinery
Using freeze-dried pitaya peel and pulp samples as raw materials, response surface methodology was used to optimize the cellulase-ultrasonic extraction process of pigment from pitaya peel and pulp. The optimal extraction process of pigment from pitaya pericarp was as followed: extraction time 24 min, extraction temperature 39 ℃, ultrasonic power 325 W, ethanol concentration 23%, the yield was (81.661 3±0.762 0) mg/100 g; The optimum extraction conditions of pigment from pitaya pulp were as follows: extraction time 34 min, extraction temperature 41 ℃, ultrasonic power 315 W, ethanol concentration 23%, and the yield was (278.660 4±1.084 2) mg/100 g.
Study On Physicochemical And Sensory Properties, Polyphenolic Composition And Antioxidant Capacity Of Matcha Tea Infusion,
2019
College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China; Shaanxi Engineering Laboratory for Food Green Processing and Security Control, Xi’an, Shaanxi 710119, China
Study On Physicochemical And Sensory Properties, Polyphenolic Composition And Antioxidant Capacity Of Matcha Tea Infusion, Zhang Qiqi, Cheng Junxia, Wang Qi, Wang Haopeng, Yang Na, Guo Juntong, Shao Hongjun
Food and Machinery
The physicochemical and sensory properties, polyphenolic composition, and antioxidant capacity of two kinds of matcha tea infusion were investigated in the present study. The results showed that the pH increased slightly, and the titratable acid content decreased dramatically from the first to the third brew. Meanwhile, the infusions of the first brew had optimal color and scent sensory quality compared with those of the second and third brews. Furthermore, the total polyphenol content, polyphenolic composition, and antioxidant capacity of tea infusions showed no significant difference between the two kinds of matcha tea, but all decreased to some degrees during the …
Study On Two-Stage Partial Block Freeze Concentration To Prepare High Content Apple Cider Vinegar,
2019
School of Physics and Mechanical & Electrical Engineering, Shaoguan University, Shaoguan, Guangdong 512005, China
Study On Two-Stage Partial Block Freeze Concentration To Prepare High Content Apple Cider Vinegar, Li Xiangqin, Zhong Ruimin, Men Geyang, Shan Bin, Liao Caihu, Zhong Pingjuan, Wu Lanjie, Huang Zuanyuan
Food and Machinery
Used the self-developed 50 L progressive partial block freeze concentration pilot equipment to concentrate the soluble solid content of 5.0 °Brix apple cider vinegar. By adjusting the stirring speed and the cold medium temperature, comprehensive energy consumption, time and other factors, explored the optimum technological conditions of the two-stage and recycle liquid entrainment effectively. And at the same time, used solid-phase micro extraction-gas chromatography mass spectrometry to explore the changes of aromatic substances in the difference of apple original vinegar, all levels of concentrated compound liquid, two-stage entrainment solution, entrainment recovery solution and ultimate entrainment. Results: The apple cider vinegar …
Study On The Suitability Of Fresh Tea Leaves From Different Teavarieties For Yellow Tea Processing,
2019
Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha
Study On The Suitability Of Fresh Tea Leaves From Different Teavarieties For Yellow Tea Processing, Song Yuxin, Zhu Jingjing, Zhang Tuo, Gong Zhihua, Xiao Wenjun
Food and Machinery
Taking the tea varieties of Bixiangzao, Jianbohuang and Taoyuandaye in summer with a bud and one leaf as raw materials, which were processed into yellow tea, respectively. The yellow tea suitability of three tea varieties was discussed via analyzing sensory quality, taste quality and aroma quality. The results showed that compared with Taoyuandaye and Bixiangzao, the fresh leaves of Jianbohuang were more suitable for processing yellow tea, and the yellow tea made from Jianbohuang had golden color in dried tea, delightfully fresh with sweetness, mellow and refreshing in taste, golden with light brightness in the color of tea soup and …
Cold Plasma Technology And Its Effect On The Food Quality And Microorganism,
2019
Grain and Oil Quality Supervision Center of Anhui-CGR, Hefei, Anhui 230041, China
Cold Plasma Technology And Its Effect On The Food Quality And Microorganism, Yang Xinwen, Niu Wenjun, Cheng Junhu, Wang Mansheng
Food and Machinery
This paper briefly described the development status, discharge mode, diagnosis and characterization of active components of cold plasma technology, and discussed the changes of macromolecules such as starch and protein structure in food systems and microbes inactivation in foods, which provides an important theoretical reference and new technical means for the regulation of food quality by cold plasma technology, and also provides theoretical support for the engineering application of this technology.
Research Advances Of Coolants In Tobacco,
2019
R&D Center of Yunnan Industrial of China Tobacco Industry Co., Ltd, Kunming, Yunnan 650231, China;Kunming University of Science and Technology, Kunming, Yunnan 650500, China
Research Advances Of Coolants In Tobacco, Wang Ziyan, Han Jingmei, Lei Ping, Mao Deshou, Ren Dabing, Yi Lunzhao, Tang Jianguo
Food and Machinery
In this paper, based on the research references on smoke coolants in recent years, based on its classification and synthesis methods, the paper summarizes the common analysis and detection methods of coolants in cigarettes and their effects on the safety of cigarette smoking, and the future smoke.
Research Progress Of Lactic Acid Bacteria Microcapsule Encapsulation Technology And Common Wall Materials,
2019
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
Research Progress Of Lactic Acid Bacteria Microcapsule Encapsulation Technology And Common Wall Materials, Liu Renjie, Li Zhe, Mao Sining, Liang Shan, Zhao Yue, Wang Yuhua
Food and Machinery
Improving the survival rate of lactic acid bacteria in human gastrointestinal tract, the article outlines the definition and development history of microcapsule encapsulation technology, and the commonly used and new microcapsule encapsulation technology. The advantages and disadvantages of interfacial polymerization, phase separation, spray drying, extrusion and high-pressure electrostatic spray drying methods were analyzed. The method of lactic acid bacteria encapsulation was discussed with the common wall materials of lactic acid microcapsules. Combined with the common wall materials of lactic acid bacteria microcapsules, the lactic acid bacteria encapsulation method was discussed, and the effects of compound encapsulation, multi-layer encapsulation and prebiotic …
