Study On The Optimum Enzymatic Hydrolysis Technology Of Pleurotus Geesteranus Mushroom Solution,
2019
School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technologyof Farm Products, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, Zhejiang 310023, China
Study On The Optimum Enzymatic Hydrolysis Technology Of Pleurotus Geesteranus Mushroom Solution, Fang Ruosi, Wu Anyan, Gu Yuting, Chen Zihao, Li Jian, Xiang Yali, Chu Bingquan, Xiao Gongnian, Liu Shiwang, Gong Jinyan
Food and Machinery
Four kinds of dry edible fungi, induding Pleurotus geesteranus mushroom, were used to study the effects of different enzymolysis conditions on the preparation of fresh mushroom solutions and the enzymatic hydrolysis processes were optimized by using response surface method. The results showed that the optimal enzymatic hydrolysis conditions were protease hydrolysis temperature 42 ℃, protease pH 7.30, and cellulase concentration 0.10%, and under this circumstance, the hydro-lysis degree was 18.510%.
Study On Antioxidant And Antibacterial Activities Of Extracts From Different Polar Acalypha Australis L.,
2019
School of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha, Hunan 410208, China
Study On Antioxidant And Antibacterial Activities Of Extracts From Different Polar Acalypha Australis L., Yin Xianlou, Zhan Jihua, Tan Yang, Pei Gang, Li Ling
Food and Machinery
1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) method, β-carotene bleaching method and nitric oxide (NO) method were used to determine the antioxidant activities of different extracts from Acalypha australis L.; All the extracts were evaluated for their bacteriostatic effect using microporous turbidimetry method, and three gram-negative bacteria: Escherichia coli, Pseudomonas aeruginosa, Helicobacter pylori and four gram-positive bacteria: Staphylococcus epidermidis, Bacillus subtilis, Micrococcus luteus, Staphylococcus aureus were determined in our research. The results showed all the extracts we determined had the activities of better scavenging DPPH, NO free radicals and inhibition of β-carotene bleaching. At the concentration was 2.0 mg/mL, the n-butanol extract had the strongest …
The Effects Of Oxygen-Insulated Grinding Process On The Quality Of Yuba,
2019
Food Faculty of Jiangnan University, Wuxi, Jiangsu 214122, China
The Effects Of Oxygen-Insulated Grinding Process On The Quality Of Yuba, Ji Qiuyan, Kong Xiangzhen, Hua Yufei
Food and Machinery
Firstly, the soymilk was produced by oxygen-insulated and normal grinding processes. The basic components and protein components were test. Then the soymilk was used to make yuba. And the yield, components, color, elongation ratio and boiling fastness of two kinds of yuba were compared. There was no significant difference in the components and protein compositions of soybean milk produced by different grinding processes. Oxygen-insulated soybean milk had a low degree of oxidation according to the SDS-PAGE. The yield of the two soybean milk products was similar. The change trends of protein contents in different yuba were different, and the fat …
Study On Optimization Of Microwave Roasting Process And Fracture Force Relationship Of Arabica Coffee,
2019
College of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
Study On Optimization Of Microwave Roasting Process And Fracture Force Relationship Of Arabica Coffee, Zhang Fujie, Wang Lu, Yang Wei, Li Mengli, Li Lixia, Jiang Kuaile, Li Xiaoqing
Food and Machinery
With the power density, roasting time, spinning speed of roller and wind speed of microwave as the experimental factors, and the bulk density and roasting color value of coffee beans as the indexes for evaluation, the single factor test and the four-factor four-level (44) orthogonal test were conducted. It was shown by the results of optimization that the optimal technology parameters were: the microwave power density 8 W/g, the roasting time 12 min, the speed of roller 70 r/min, and the wind speed 1.5 m/s. Through experiments, it was confirmed that the bulk density of microwave roasted coffee beans under …
Optimization Of Microwave Vacuum Drying Technology Of Yam And The Evaluation Of Its Functional Activity,
2019
Hunan Engineering Laboratory for Alcohol Fuels from Biomass, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Optimization Of Microwave Vacuum Drying Technology Of Yam And The Evaluation Of Its Functional Activity, Xia Lei, Huang Zhao, Ouyang Huafeng, Guo Shiyin, Su Xiaojun, Wang Feng, Li Qingming
Food and Machinery
With the polysaccharide content, whiteness and rehydration rate as evaluation indexes, the microwave vacuum drying process of yam was optimized by single factor and quadratic rotation orthogonal experiment, and the functional active components and antioxidant capacity of dried yam were evaluated. The results showed that the regression model established by quadratic rotation orthogonal experiment could reflect the relationship between factors and indexes appropriately. The optimum production conditions were found to be the 3 mm-thick slices were vacuumed with -0.08 MPa at 55 ℃. Under the control of these conditions, the polysaccharide content, whiteness and rehydration rate of dried yam were …
Study On The Processing Of Flower-Scented Green Tea With Fresh Tea Leaves In Summer,
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, Changsha, Hunan 410128, China
Study On The Processing Of Flower-Scented Green Tea With Fresh Tea Leaves In Summer, He Lin, Li Zongqiong, Zhang Tuo, Liang Zhuangxian, Zhu Jingjing, Xiao Wenjun
Food and Machinery
In this study, fresh tea leaves with one bud and one leaf in summer of BiXiangZao were used as raw materials. The rotation (sun withering, cooling, rotating, spreading) were integrated into the spreading process on the basis of traditional green tea processing technology. Through sensory evaluation, analysis of flavor and aroma quality components, the technology of “rotation” for making flower-scented green tea with leaves in summer was optimized and screened. The results showed that the summer green tea processed by the “rotation” technology of sun withering for 5 min, spreading for 0.5 h, sun withering for 5 min, spreading for …
Study On Sterilization Effect And Process Optimization Of Dried Bean Curd Bythermosonication Treatment,
2019
School of Food Engineering and Nutritional Sciences, Shaanxi Normal University, Xian, Shaanxi 710119, China
Study On Sterilization Effect And Process Optimization Of Dried Bean Curd Bythermosonication Treatment, Wu Ni, Zhao Wuqi, Lu Dan, Zeng Xiangyuan, Zhang Qingan, Song Shujie, Liu Fan
Food and Machinery
In order to obtain the optimum process of thermosonication treatment（TST）sterilization of dried bean curd（DBC）, on the basis of single factor, the ultrasonic power, ultrasonic time and temperature were selected as the factors, and the decreased logarithm value of bacteria, color difference ΔE*, L*, a*, b*, hardness, chewiness, resilience, springiness, cohesiveness, protein content were used as indicators, the three-factor box Benhnken test was designed and the characteristic index for evaluating the quality of the DBC was screened out by factor analysis, the model was established and the best parameters were optimized. Results: the …
Analysis Of Main Characteristics And Influencing Factors Of Chinese Liquor In International Export Market,
2019
Yibin Customs, Yibin, Sichuan 644000, China
Analysis Of Main Characteristics And Influencing Factors Of Chinese Liquor In International Export Market, Cheng Tieyuan
Food and Machinery
Firstly, analyzes the current situation of Chinese liquor products export to the international market. It compares the relevant market of liquor export from the perspective of country, region in terms of amount, quantity and average price. Proposed the main characteristics of the international market of Chinese liquor export: the wide distribution of export market and the obvious differences among different markets, the concentration of export market still being dominated by the traditional Asian market, and the obvious periodicity of liquor export. The influencing factors of liquor export in China were analyzed: the relation with population quantity, GDP and GDP per …
Progress On Effects Of Plant Polyphenols On Intestinal Microecology,
2019
Ausnutria Dairy 〔China〕 Co., Ltd., Changsha, Hunan 410200, China; Ausnutria Institute of Food and Nutrition, Changsha, Hunan 410200, China
Progress On Effects Of Plant Polyphenols On Intestinal Microecology, Li Hao, Peng Xiyang, Wu Paixuan, Dai Zhiyong, Wang Jiaqi, Zhan Yanhong, He Xiangli
Food and Machinery
This paper discussed the regulation mechanism of plantpolyphenols on intestinal microecology, summarized and analyzed the effects of different kinds of polyphenols and mixed polyphenols extracts on the change of intestinal flora community structure, and prospected the research direction of plant polyphenols and the development of related products in the future.
The Research Progress On The Factors Affecting The Quality Of Crayfish Products,
2019
College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province, Changde, Hunan 415000, China
The Research Progress On The Factors Affecting The Quality Of Crayfish Products, He Jiang, Yi Mengyuan, Hao Tao, Yang Pinghong, Zhou Shunxiang
Food and Machinery
Crayfish (Procambarus clarkii) industry is rapidly developed in China, and product quality is the key effect to ensure the healthy development of the industry. In the present review, factors affecting the quality of crayfish products were summarized, from the whole process of “breeding-processing-storage”. In the process of aquaculture, the environment had a significant impact on the safety quality of crayfish, such as heavy metal pollution. In the process of processing, the cooking and flavoring process is the key to the formation of good sensory quality of crayfish products. And in the process of storage, storage temperature, pre-freezing and packaging methods, …
Improvement And Mechanism Of Processing Quality Of Buckwheat Flour Based On Extrusion Cooking,
2019
College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China
Improvement And Mechanism Of Processing Quality Of Buckwheat Flour Based On Extrusion Cooking, Zhang Wenlei, Li Qingqing, Jiang Song, Chen Zhongwei, Yang Qingyu, Xiao Zhigang, Xu Bin
Food and Machinery
In this study, buckwheat flour was used as raw material to analyze the effect of extrusion cooking on its room temperature viscosity and gel properties. The molecular weight distribution of starch was analyzed by size exclusion chromatography, and the mechanism of pregelatinizing to improve the gel properties of buckwheat flour was discussed. Finally, based on the texture evaluation method of dough sheet, the proportion of pregelatinized buckwheat flour in 50% buckwheat noodles was optimized. The results showed that the buckwheat flour can form a gel in cold water without heating after extrusion cooking, and the viscosity of pregelatinized powder significantly …
Isolation, Identification, Biological Characteristics Of Spoilage Strains In Lilium Brownii And Screening Of The Relative Inhibitors,
2019
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Soybean Processing Techniques of the Application and Basic Research in Hunan Province, Shaoyang, Hunan 422000, China
Isolation, Identification, Biological Characteristics Of Spoilage Strains In Lilium Brownii And Screening Of The Relative Inhibitors, Yin Lebin, Li Licai, Meng Qingxia, Zhou Juan, Deng Peng, Zhao Liangzhong
Food and Machinery
The pathogenicity of isolated strains of Lilium brownii var. Viridulum Baker was studied by using conventional tissue separation method. The pathogenicity of the isolated strains was verified by Koch's law. The morphological and molecular biology techniques were used to identify the spoilage bacteria. Moreover, the inhibitory effects of nine food-grade preservatives on dominant spoilage bacteria were explored. The results showed that the dominant bacteria causing the decay of lily bulbs was Fusarium oxysporum. The optimal temperature for growth and sporulation of the mycelium was 30 and 25 ℃, respectively. The lethal temperature of hyphae was 66 ℃ for 10 min. …
Study On Characteristics Of Gas Holdup In New Self-Inspirating Gas-Liquid Stirred Tank,
2019
School of Chemistry and Chemical Engineering, Yulin University, Yulin, Shaanxi 719000, China; Shaanxi Key Laboratory of Low Metamorphic Coal Clean Utilization, Yulin, Shaanxi 719000, China
Study On Characteristics Of Gas Holdup In New Self-Inspirating Gas-Liquid Stirred Tank, Gao Yong, Hao Huidi, Dang Rui, Fan Xiaoyong, Cao Baowei
Food and Machinery
The gas holdup in a new self-inspirating gas-liquid stirred tank with dual impellers was studied. The effects of blades angle of gas dispersion channel, stirring speed, medium viscosity and impeller combinations on gas holdup were analyzed. The results showed that when the blades angle of gas dispersion channel was 30°, more gas could be induced at the same speed or inputting power. The gas holdup increases with the increaseed of stirring speed and medium viscosity. The suitable impeller combination was 6SBDT+6PBUT. This combination had a higher rate of gas induction and ability of gas dispersion, and had a higher gas …
Simulation Test Of Double-Pan Roasting Machine Based On Edem,
2019
School of Engineering, Anhui Agricultural University, Hefei, Anhui 230036, China
Simulation Test Of Double-Pan Roasting Machine Based On Edem, Li Weining, Song Yangyang, Li Bing
Food and Machinery
Because traditional design method is difficult to analyze the movement process of gunpowder tea particles in frying pan, the 3D geometric model of the double-pan roasting machine was designed based on Solidworks, the tea particle model of geometric and contact mechanics was established based on the discrete element method, the models were imported into EDEM, and the key technical parameters were set up according to the actual frying process of gunpowder tea. The swing amplitude and swing speed of the key kinematics parameters of the frying plate were simulated based on EDEM in order to improve the shaping rate of …
Separation Of Pea Slurry By Hydrorocyclone,
2019
School of Food Science and Technology, Wuxi, Jiangsu 214122, China
Separation Of Pea Slurry By Hydrorocyclone, Zhu Jianwei, Hua Yufei, Zhang Caimeng, Kong Xiangzhen, Cheng Yeming, Li Xingfei
Food and Machinery
In wet processing, starch separation is one of the most important steps to prepare pea protein from pea slurry. The effect of single stage hydrocyclone on the separation of starch in pea slurry was investigated under different conditions such as feed pressure, stock ratio and feed liquid concentration. According to the experimental results, when the feed pressure was 0.6 MPa, the stock ratio of bottom overflow was 0.32, the soluble component was 2.86% and the insoluble component was 8.61%, the separation efficiency of starch and other insoluble components in pea slurry entering the bottom flow reaches 84.50%, and that of …
Moisture-Absorbability Of Tipping Paper And Its Influence On Machine Applicability,
2019
China Tobacco Hubei Industrial Co., Ltd., Wuhan, Hubei 430040, China
Moisture-Absorbability Of Tipping Paper And Its Influence On Machine Applicability, Liu Wenting, Cai Bing, Cheng Zhangang, Jia Weiping, Yan Aihua, Chu Wei, Wu Kai, Feng Nianjie, Wang Lei
Food and Machinery
To evaluate the moisture-absorbability of tipping paper and its influence on machine applicability, 6 types of tipping paper were used to reveal the relationship of stripping resistance and moisture-absorbability. Stripping resistance was measured by texture analyzer, and moisture-absorbability were studied by different methods including Cobb value, penetration time, contact angle and infrared spectroscopy. The results showed that the stripping resistance mainly depended on the reverse moisture-absorbability, and enhanced with its increasing. The hydrophobic coating on the tipping paper was against the absorption of water-soluble adhesive, and consequently reduced the stripping resistance.
Optimization Of Basic Formula Of Different Proportions Of Potato Powder Noodles Based On Entropy-Right Method,
2019
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Optimization Of Basic Formula Of Different Proportions Of Potato Powder Noodles Based On Entropy-Right Method, Zhang Xu, Chen Anjun, Jiang Cheng, Lu Xia
Food and Machinery
In order to provide a practical foundation for the production of potato noodles, comprehensive analyses of the quality indexes of potato noodles using the entropy-right method were conducted, and the basic formula of different proportions of potato noodles were optimized, based on orthogonal experiments. The results showed that the optimized basic formula of noodles was 0.6% salt, 0.4% dietary alkali, 55% water and mixed for 7 min, when the potato flour was 25%. However, when the potato powder ratio was 30%, the optimized formula was 1.2% salt, 0.4% dietary alkali, 60% water and mixed for 6 min. When the potato …
Optimization Of The Cut Tobacco Size Based On Physical Quality Stabilizing Of Short Cigarettes,
2019
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Optimization Of The Cut Tobacco Size Based On Physical Quality Stabilizing Of Short Cigarettes, Chu Han, Fan Lei, Wang Tianyi, Li Jinfeng, Li Xiao, Yao Ermin
Food and Machinery
Correlation analysis and regression analysis were used to study the correlation between cut tobacco size and main physical indexes of short cigarettes, and analyzed the specific tobacco sizes that affect the physical quality and stability of short cigarettes. Results: ① the sizes of cut tobacco which had a main influence on physical quality and stability of short cigarettes were layers X1 (>7.00 mm), X3 (3.35~5.00 mm), X5 (1.00~2.50 mm), and X6 (<1.00 mm); ② layer X1 was linearly positively correlated with the standard deviation of weight, layer X5 was linearly negatively correlated with the draw resistance, hardness and their standard deviation, there was a respectively linear negative correlation and linear positive correlation between the layer X3 and the layer X6 with the end of the amount of silk and the end of containing rate. In actual production, the physical quality of the short cigarettes and its stability could be improved by increasing the short and medium-long cut tobacco, decreasing the long and ultra-short cut tobacco according to the physical indexes with large fluctuations.
Research Progress Of Chitosan Phenolic Complex Film,
2019
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Research Progress Of Chitosan Phenolic Complex Film, Hu Fei, Sun Tao, Xie Jin, Kang Yongfeng, Shao Zehuai, Gan Jianhong, Li Xiaohui
Food and Machinery
This paper from the aspects of covalent bonding or blending of chitosan with phenolic compounds, the preparation of chitosan with gallic acid, caffeic acid and ferulic acid, the mechanical, antioxidant and antibacterial of covalent bonding film were reviewed at first. Then summarize the effect of curcumin, tea polyphenols and apple polyphenols on mechanical, antioxidant and antibacterial of blending film.
A Swine Model Of Soy Protein-Induced Food Allergy: Implications In Human And Swine Nutrition,
2019
Purdue University
A Swine Model Of Soy Protein-Induced Food Allergy: Implications In Human And Swine Nutrition, John Scott Radcliffe, Luiz F. Brito, Lavanya Reddivari, Monica Schmidt, Eliont M. Herman, Allan P. Schinckel
Department of Food Science Faculty Publications
There is extensive literature on the development and management of food allergy, but some basic questions such as why some proteins are allergenic while closely related proteins from other species are not allergenic, remain to be answered. This paper is not a detailed review of food allergies, but rather an overview of current knowledge regarding soy food allergies, with a focus on the pig as a model for the study of soy allergies and with additional information on how soy allergies and use of soybean-sourced feed can affect production animal agriculture.
