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.
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 …
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.
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 …
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 …
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, …
Modification Condition Optimization Of Site Specific Pegylation At Β-Lactoglobulin Glutamine Residues And Its Effect On Antigenicity,
2019
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Modification Condition Optimization Of Site Specific Pegylation At Β-Lactoglobulin Glutamine Residues And Its Effect On Antigenicity, Luo Shunjing, Gan Keming, Lu Xuli, Cheng Nana, Liu Chengmei
Food and Machinery
Site specific polyethylene glycol modification (PEGylation) catalyzed by transglutaminase (TGase) was applied to modify β-lactoglobulin (β-LG) at glutamine residues and its effect on the antigenicity of β-LG was explored. The modification rate of the modified product was analyzed by SDS-PAGE combined with gel filtration chromatography. According to single factor experiment, the optimal modification conditions were obtained as follows: reaction pH was 7.0, reaction temperature was 25 ℃, molar ratio of β-LG to PEG was 1∶15, mass ratio of TGase to β-LG was 3∶1, the amount of ethanol added in buffer was 25% (v/v). Under the optimal modification conditions, the modification …
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 …
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 …
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. …
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 …
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 …
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 …
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 …
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.
