The Effects Of Different Treatments On The Stability Of The Sesaminol-Triglucoside,
2019
School of Biological and Chemical Engineering, Anhui Polytechnic University, Beijing Middle Road, Wuhu, Anhui 241000, China
The Effects Of Different Treatments On The Stability Of The Sesaminol-Triglucoside, Zhu Xiuling, Dai Qingyuan, Wang Feng, Tao Renyou, Cao Xinxin, Xu Zuowen, Zhang Zhixiang
Food and Machinery
The effects of light, heat, oxygen (air), acid, alkali, enzyme and high temperature and high pressure on the stability of the sesaminol-triglucoside were investigated in this study. The results showed that the light, heat, oxygen (air), alkali (sodium hydroxide), high temperature and high pressure, and α-glucosidase treatments had no significant effects on the stability of the sesaminol-triglycosides. However, the hydrochloric acid, β-glucosidase, α-galactosidase and β-galactosidase treatments resulted in significant decreases in the stability of sesaminol triglucoside. It was indicated that sesaminol-triglucoside was unstable under the treatment of specific acid or enzyme, and could be converted into other compounds.
Preparation And Characterization Of Clove Essential Oil-Loaded Chitosan Nanoparticles,
2019
Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
Preparation And Characterization Of Clove Essential Oil-Loaded Chitosan Nanoparticles, He Peng, Zhang Huiyun, Kang Huaibin, Zhao Mengyue, Li Yinhui, Li Senjie, Zhang Haiyan, Cao Xiaofei
Food and Machinery
In order to maintain the physico-chemical stability of clove essential oil (CEO) during food processing and storage, and to decrease the adverse effects of CEO on food sensory qualities, prepared chitosan-TPP nanoparticles loaded with CEO by ionic gelation. The preparation process and the physicochemical characteristics of CEO-loaded chitosan nanoparticles were investigated. The results showed that the optimized encapsulation process were as followed: the pH of chitosan solution of 4.5, the mass ratio of clove essential oil to chitosan 0.8∶1.0, mass ratio of chitosan to sodium tripolyphosphate 5∶1. The encapsulation efficiency of CEO in chitosan nanoparticles was 40.2%, and the average …
Study Of The Rheological And Gel Properties Of Seven Kinds Of Root-Derived Starch,
2019
Hunan Engineering Laboratory for Alcohol Fuels from Biomass〔Hunan Agricultural University〕, Changsha, Hunan 410128, China; College of Food Science and Technology of Hunan Agricultural University, Changsha, Hunan 410128, China
Study Of The Rheological And Gel Properties Of Seven Kinds Of Root-Derived Starch, Zou Jinhao, Li Yan, Yu Honglu, Guo Shiyin, Su Xiaojun, Li Wenjia, Li Qingming
Food and Machinery
In order to widen the application of the root-derived starches in South China, the pasting, rheology and gel characteristics of different kinds of root-derived starche form yam and taro were investigated in this study. It turned out that the rheological and gel properties of starch were significantly different, while the differences among different varieties were relatively small. The pasting temperature of all kinds of starch ranged from 69.77 ℃ to 84.37 ℃，but the pasting temperature and peak time of yam and taro starch was higher than that of tapioca starch. The loss of tapioca starch was higher than those of …
Effect Of Cooking Time On The Content Of Fat And Fatty Acid Components In Lionhead (A Typical Local Dish In Yangzhou),
2019
Tourism and Culinary Institute, Yangzhou University, Yangzhou, Jiangsu 225127, China; Huaiyang Cuisine Industrization Engineering Center of Jiangsu Province, Yangzhou, Jiangsu 225127, China; Animalscience and technology, Yangzhou University, Yangzhou,Jiangsu 225009, China
Effect Of Cooking Time On The Content Of Fat And Fatty Acid Components In Lionhead (A Typical Local Dish In Yangzhou), Zhu Wenzheng, Xu Yan, Qian Xiangyu, Zhan Ghuimin, Y Uhai, Zhou Xiaoyan, Yang Zhangping
Food and Machinery
This paper discusses the changes of fat and fatty acid in the traditional lion head during the process of processing, and hopes to provide some references for the research on the nutrition and flavor of lion head. Experiments were carried out to determine the crude fat content, the thiobarbituric acid (TBARS) value and the fatty acid content of the raw materials, gel, molding, stewing and other stages of the process of lion head processing. Research indicates: During the stewing process, the content of fat decreased significantly (P<0.05); From the overall trend of change, the value of TBARS increased gradually and changed significantly during the stewing (P<0.05); Palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1) and …
The Screening And Identification Of Thermostable Decomposition Bacteria In Kitchen Waste And The Relative Application,
2019
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
The Screening And Identification Of Thermostable Decomposition Bacteria In Kitchen Waste And The Relative Application, Wan Wenjuan, Zhang Yunbin, Nie Zhiyan, Mao Yanjia, Xu Jing, Yu Ying
Food and Machinery
The efficient degrading and high-temperature resistance bacteria in kitchen waste were isolated according to the characteristics of domestic kitchen waste. The microorganisms in the kitchen waste were cultured for 48 hours under the conditions of a temperature of 55 ℃ and a relative humidity of 50% RH using a nutrient agar medium (LA), and then they were screened and separated according to the colony morphology. 20 strains of bacteria were obtained, and their decomposition effects of starch, protein, oil and cellulose were determined. X13, which has the best decomposition effect, was selected and identified to be Bacillus licheniformis by morphology, …
Effects Of Different Dietary Patterns On Intestinal Microbial Metabolism Of Human,
2019
College of Physical Education, Xuchang University, Xuchang, Henan 461000, China
Effects Of Different Dietary Patterns On Intestinal Microbial Metabolism Of Human, Yao Lehui
Food and Machinery
120 volunteers were randomly divided into three groups: high fat diet group, high sugar diet group and high fiber diet group. The changes of intestinal microflora were analyzed, DNA was extracted, PCR amplification and product purification were carried out, and biological indexes were tested. The effects of high-fat diet on intestinal microbial metabolism were studied. It was found that high-fat diet could increase body mass and promote intestinal harmful microbial metabolism. The diversity of intestinal microorganisms in the experimental group was higher than that in the control group. To study the effect of high-sugar diet on intestinal microbial metabolism, it …
Comparative Analysis Of The Aroma Components In Mainstream Aerosol Of Heat-Not-Burn Tobacco Products,
2019
Shenzhen Tobacco Industry Co., Ltd., Shenzhen, Guangdong 518109, China
Comparative Analysis Of The Aroma Components In Mainstream Aerosol Of Heat-Not-Burn Tobacco Products, Wang Ying, Yang Wenbin, Wang Chong, Chen Jiabin, Li Jianzheng, Xie Tao, Ji Xiong
Food and Machinery
In order to investigate the release characteristics of aroma components in mainstream aerosol of heat-not-burn tobacco products, three popular commercial products were smoked. The aroma components were analyzed by gas chromatography-mass spectrometry (GC/MS). The results showed that: ① The release of neutral and basic aroma components per unit puff was higher than that of acids flavors. ② The total release of aroma components per unit puff of sample I was higher than that of sample L which was higher than that of sample G. ③ The quality and quantity of aroma components which originated from natural tobacco leaves, were lower …
Effects Of High Temperature Stress On Stressresistance Of Thermotolerant Salmonella Derby Stresses,
2019
Anhui Science and Technology University, Chuzhou, Anhui 233100, China
Effects Of High Temperature Stress On Stressresistance Of Thermotolerant Salmonella Derby Stresses, Zhai Ligong, Du Chuanlai, Yang Qing, Chen Chen, Wang Junying
Food and Machinery
The application of high temperature treatment to food is one of the most common methods for eliminating microbial contamination. In this study, high temperature tolerance of Salmonella Derby（SD）was obtained by high temperature culture and the effect of the heat-stressed SD on its response to environment stresses The survival rate of high temperature domesticated SD was 1.5 time higher in 55 ℃ for 20 min than the control group. The survival rate of high temperature domesticated SD was better in pH 3.0 and pH 2.4 acid challenge. The high temperature tolerant bacteria had enhanced sensitivity to alkali, ethanol and NaClO. The …
Preparation, Characterization And Antibacterial Activity Of O-2,4-Dichlorophenoxyacetic-Oligochitosan,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
Preparation, Characterization And Antibacterial Activity Of O-2,4-Dichlorophenoxyacetic-Oligochitosan, Yuan Xiaoxian, Yue Lin, Jiang Qixing, Liu Xiaoli, Chen Wanwen, Xia Wenshui, Ping Yuan
Food and Machinery
The O-2,4-dichlorophenoxyacetic-oligochitosan (Dcpo-O-COS) was synthesized by chitosan oligosaccharide (COS) and 2,4-dichlorophenoxyacetic acid. The steps were as followed: amino protecting of chitosan oligosaccharide, carboxyl acyl chlorination of 2,4-dichlorophenoxyacetic acid, hydroxyl of COS reacted with acyl chlorination 2,4-dichlorophenoxyacetic acid, amino deprotection. Fourier transform infrared (FTIR), UV-Vis absorption and 1H nuclear magnetic resonance (NMR) were used to characterize the structure of the final product. The results exhibited that Dcpo-O-COS was successfully synthesized. Moreover, both stability, tested by X-ray diffraction (XRD) and Thermogravimetric Analysis (TGA), and antibacterial activity, toresistance to Escherichia coli and Staphylococcus aureus, of Dcpo-O-COS were higher than COS.
The Movement Model Construction And Parametric Design Of Horizontal Screw Conveyor,
2019
Chongqing University, Chongqing 400044, China
The Movement Model Construction And Parametric Design Of Horizontal Screw Conveyor, Liu Wei, Tang Qian, Liu Zongmin, Liang Pinghua
Food and Machinery
Aiming at the conveying characteristics of the horizontal screw conveyor under the action of gravity, a simplified model of the conveying motion is proposed, and the constraint relationship between the parameters is calculated inference. By calculating the relationship between the conveying speed of the screw conveyor and the height of the material drop, the concept of “full filling state” is proposed, and the relationship between the design speed and other dimensional parameters in this state is calculated; the material conveying is determined. The minimum blanking length in the axial direction; through the calculation of each parameter, the relationship between the …
Optimization Of Design And Control Parameters Of Citrus Meat Removal Machine,
2019
Changzhou College of Infomation Technology, Changzhou, Jiangsu 213164, China
Optimization Of Design And Control Parameters Of Citrus Meat Removal Machine, Yue Donghai, Tu Qin, Wu Hongtao
Food and Machinery
To solve the problem of low production efficiency of Citrus pericarp in the process of making citrus-pu'er tea, a kind of Citrus pericarp remover was designed. Based on the working principle of circumcision cap, tool cavity opening and high pressure air blowing, the mechanism design of the device was carried out. Taking the pulp removal rate and production efficiency as evaluation indexes, the optimum combination of parameters of the air-blowing mechanism was determined by means of orthogonal test and comprehensive scoring method. The optimum combination of parameters of the air-blowing mechanism was as follows: the diameter of the air hole …
Design And Experiment Of Steel-Concrete Composite Structure Fast Curing System For Salted Eggs,
2019
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Design And Experiment Of Steel-Concrete Composite Structure Fast Curing System For Salted Eggs, Li Saifei, Wang Shucai, Li Zhenqiang, Wang Yuquan
Food and Machinery
Aiming at the problems of long curing cycle, labor intensity, high salted eggs breakage rate for the traditional salted egg pickling method in the factory and defects in the existing salted egg quick pickling device on the market, a steel-concrete composite structure fast curing system for salted eggs has been designed. The system consists of pickling device, pipeline system, heating system and PLC control system. The system can realize functions such as pressurization, decompression, pressure pulsation circulation, temperature control, internal and external circulation of pickling liquid. The test was carried out under normal pressure at a temperature setting of 42 …
Synthesis Of Graphene Loaded With Siver Nanoparticles Using Orange Peel Extract,
2019
College of Food Science, Southwest University, Chongqing 400715, China
Synthesis Of Graphene Loaded With Siver Nanoparticles Using Orange Peel Extract, Xie Dongmei, Xu Dan, Ren Dan
Food and Machinery
Fresh orange peel extract was used as a reducing agent and a stabilizer to synthesize rGO loaded with Ag nanoparticles (rGO-Ag), which can be used as an antibacterial nano-filler to fabricate antibacterial food packaging materials. The effects of reaction time, temperature and AgNO3 concentration on the reaction rate, average particle size and dispersion stability of rGO-Ag were investigated by single factor experiments. The orthogonal experiment was conducted to optimize the reaction conditions using the average particle size of rGO-Ag as an indicator. Results revealed that extending the reaction time, increasing reaction temperature and AgNO3 concentration improved the reaction …
Effects Of Micro-Fluidization Homogenization On Properties Of Cmc-Essential Oil Edible Film,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Micro-Fluidization Homogenization On Properties Of Cmc-Essential Oil Edible Film, Zhang Huiyun, Liang Ying, Li Xinling, Kang Huaibin
Food and Machinery
It was focused on the evaluation of physical and mechanical properties of carboxymethyl cellulose-based edible films formed from nanoemulsions of EOs (essential oils) in this study. Nanoemulsions containing clove essential oil, cinnamon essential oil or oregano essential oil as dispersed phase and carboxymethyl cellulose solution as continuous phase were prepared. The average droplet size of nanoemulsions was reduced after the microfluidization homogenization treatment. The ξ-potentials of nanoemuls-ions were between -37.63～-59.67 mV depending on the type of EO used. The films formed from clove and oregano essential oil nanoemulsions exhibited higher transparency and water vapor resistance than those from cinnamon essential …
Quality Changes Of The Bighead Carp's Head During The Fresh Logistics Transportation,
2019
National Research and Development Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China
Quality Changes Of The Bighead Carp's Head During The Fresh Logistics Transportation, Xie Yawen, Ye Yunhua, Zhang Lu, Zhu Minfang
Food and Machinery
Taking the fish brain, and muscles near the eye, chin and incision as evaluated samples, the changes in the quality of bighead carp’s head during fresh logistics transportation were investigated by analyzing the pH value, total volatile basic nitrogen（TVB-N）, 2-thiobarbituric acid（TBA）value, and the total bacteria counts. The changes in the color and texture of muscle near the incision were also measured. The results demonstrated that during the 72 h simulated transportation, the temperature of bighead carp’s rose slowly within 24 h, followed by a fast increasing after 24 h of transportation. The pH value of above four parts decreased gradually, …
Effects Of Γ-Irradiation On The Preservation Of Ponkan Fruit,
2019
College of Civil Engineering, Xian Innovation College of Yanan University, Xian, Shaanxi 710100, China
Effects Of Γ-Irradiation On The Preservation Of Ponkan Fruit, Luo Meng, Zhao Bo, Chen Hao, Huang Min
Food and Machinery
Ponkan fruit were used as test materials, which were treated with different doses (0.25, 0.50, 0.75, 1.00 kGy) of γ-irradiation to study the irradiation intensity on the postharvest physiology and biochemistry of the fruit. The results showed that suitable irradiation treatment effectively reduced weight loss ratio of Ponkan fruit, inhibited the respiration intensity and the increase of the malondialdehyde (MDA) content, delayed the decline of soluble solid, titratable acid and Vc content, maintained the activities of peroxidase (POD) in fruits. The best result was obtained when irradiation dose was 0.5 kGy.
Effect Of 1-Mcp On The Quality Of Sweet Potato Leaves,
2019
College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation 〔Chongqing〕, Chongqing 400715, China
Effect Of 1-Mcp On The Quality Of Sweet Potato Leaves, Wang Yameng, Zhao Xia, Tang Bin, Wei Yaqing, He Xiaomei, Zhang Min
Food and Machinery
The sweet potato leaves were fumigated with 0.5, 1.0, and 1.5 μL/L 1-MCP, and then placed in polyethylene（PE）bags and stored at 11 ℃. The respiration intensity, chlorophyll content, ascorbic acid content, relative conductivity, activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), decay rate and sensory score were measured every 3 day to explore the changes in the quality of sweet potato leaves. The results showed each concentration of 1-MCP played a certain role in the preservation of sweet potato leaves. The 1.0 μL/L group could effectively inhibit the respiration and delay the increase of relative conductivity, and the …
Effects Of Different Treatments On Functional Components And Antioxidant Activity Of Prunus Mira Koehne,
2019
College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; Institute of Food Science and Technology, CAAS, Beijing 100193, China
Effects Of Different Treatments On Functional Components And Antioxidant Activity Of Prunus Mira Koehne, Zuo Lixu, Liu Changjin, Bi Jinfeng, Lv Jian, Jin Xing, Zhou Mo
Food and Machinery
Effects of supersonic treatment (ST), instant controlled pressure drop (ICPD) treatment and steam blanching treatment (SBT) on functional components and antioxidant activity of Prunus mira Koehne were investigated. Diverse methods, including DPPH, ABTS and FRAP, were used to evaluate antioxidant activity of functional components extracted from Prunus mira Koehne. Relationship between contents of antioxidant substances and antioxidant activities was analyzed by linear fitting method. Compared with the control group, ST induced a significant decline in contents of antioxidant substances and their antioxidant capacity except pectin (P<0.05); ICPD could increase contents of polysaccharide and pectin and improve their antioxidant activities. However, ICPD had adverse effects on polyphenol and flavonoid；SBT induced a remarkable increase in contents of functional components and enhanced their antioxidant capacity (P<0.05). Moreover, SBT reserved more chlorogenic acid, catechin and neochlorogenic acid than other treatment method. Extacts of Prunus mira Koehne had the highest contents of polyphenol [(15.05±0.04) mg GAE/g DB] when treated with steam blanching for 1 min. As steam blanching processing time increased to 3 min, the contents of flavonoid, polysaccharide and pectin of Prunus mira Koehne reached their peak value, (67.40±0.74) mg RE/g DB, (143.95±0.37) mg GE/g DB and (61.81±1.10) mg GalA/g AIR, respectively. Line fitting analysis (P<0.05) presented a positive correlation between contents of polyphenol, flavonoid, polysaccharide and their DPPH radical scavenging activity (R2=0.756, 0.991, 0.820, respectively) . Above all, SBT is supposed to be an …
Comparative Study On The Catechin Content And Antioxidant Capacity Of Different Types Of Tea In Jiangxi,
2019
College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China; Jiangxi Key Laboratory of Natural Product and Functional Food, Nanchang, Jiangxi 330045, China
Comparative Study On The Catechin Content And Antioxidant Capacity Of Different Types Of Tea In Jiangxi, Wang Xueyuan, Liu Jingyi, Hong Yanping, Li Yuwei, Ke Fajun, Chen Xinzhu, Yang Wuying
Food and Machinery
The content of five kinds of catechins in eleven types of famous teas in Jiangxi, including Catechin, L-Epicatechin, (-)-epigallocatechin, Epigallocatechin gallate and (-)-Epicatechin gallate, was determined by high performance liquid chromatogra-phy. Moreover, the antioxidant capacities among the eleven types of tea were compared by measuring vitro antioxidant indexes, i.e. the free radical scavenging ability of DPPH, ABTS+, ferric reducing antioxidant power, and the total reduction ability. The results showed that the content of the five kinds of catechin in the tea was different, the content of total catechin did not differ significantly, and the contents of the total …
Study On The Extraction Processing And Antioxidant Anctivity Of Procyanidins From Small Black Bean Coats In Northern Shaanxi,
2019
Chemistry and Chemical Engineering Department, Yulin University, Yulin, Shaanxi 719000, China
Study On The Extraction Processing And Antioxidant Anctivity Of Procyanidins From Small Black Bean Coats In Northern Shaanxi, Gao Jingjing, Mu Miao, Yan Junzhi, Liu Lina
Food and Machinery
Considering the influence of ethanol concentration, extraction time, extraction temperature and liquid-to-material ratio on the extraction rate, the experiments were proposed for procyanidins extraction, which was from small black bean coats in Northern Shaanxi, by single factor method and response surface methodology. The experiments were designed by the Box-Behnken of response surface software. The mathematical model of the extraction process and the regression equation of the model were established through experimental data. The optimum conditions of the extraction process were calculated by the mathematical model, and the antioxidant anctivity of procyanidins was also studied . The results showed that the …
