Adsorption Characteristics Of Moringa Seed Shell To Methylene Blue,
2019
College of Food Science, Southwest University, Chongqing 400715, China
Adsorption Characteristics Of Moringa Seed Shell To Methylene Blue, Li Fengquan, Zeng Fankun, Zhong Jinfeng, Qin Xiaoli
Food and Machinery
Used moringa seed shell as adsorbent, investigated the effects of adsorption time, particle size, temperature, initial concentration of solution and pH on the adsorption of methylene blue. Datas were fitted by adsorption isotherm model and kinetic model. The samples were characterized by scanning electron microscopy and infrared spectroscopy. The results showed that under the condition of adding 10 g/L of moringa seed shell, the optimum adsorption conditions were adsorption time 1.5 h, particle size ＞80 mesh, temperature 25 ℃, methylene blue solution concentration 200 mg/L and pH＞5. The adsorption process followed the Langmuir model and the pseudo-second-order kinetic model. The …
Effect Of Maillard Reaction On Antioxidation Of Camellia Oleifera Seed Oil,
2019
Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou, Zhejiang 311400, China; School of Food Science and Technology, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Effect Of Maillard Reaction On Antioxidation Of Camellia Oleifera Seed Oil, Yang Nan, Luo Fan, Fei Xueqian, Zhong Haiyan
Food and Machinery
In order to study the relationship between Maillard reaction products and antioxidant activity of Camellia oleifera seed oil, determined the Camellia seed oil treated with different heating time and temperature before and after heating was used to determine its oxidation stability time, moisture, browning degree and color value, and the content and oxidation resistance of Maillard reaction products. The results showed that the oxidation stability time of pressed Camellia seed oil after heating first increased and then stabilized. In the early stage of heating (20 min), the oxidation stability time increased most significantly. It increased by 2.10, 4.46, 4.93, 5.20 …
On-Line Monitoring Of Emergency Pollution Of Ochratoxin A In Drinking Water By Flow Injection Chemiluminescence,
2019
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
On-Line Monitoring Of Emergency Pollution Of Ochratoxin A In Drinking Water By Flow Injection Chemiluminescence, Li Liang, Tang Shuze, Yang Panpan, Liu Qianyu, Wu Shizheng
Food and Machinery
Based on quenching effect of ochratoxin A on chemiluminescence (CL) reaction of luminol-NaIO4 system catalyzing by Tween 20, a novel flow-injection chemiluminescence method was developed for the rapid on-line determination of possible sudden pollution of ochratoxin A in drinking water. Under the optimum conditions of response surface experiment, the linear range for ochratoxin A was 0.006～1.000 μg/mL with a detection limit of 1.74×10-3 μg/mL and recovery of 80.6%～92.4%. The relative standard deviation (RSD) was 1.68% by analyzing samples containing 0.02 μg/mL ochratoxin A (n=11). This method was founs convenient to operate, and couls be applied to the rapid emergency …
The Safety Of Genetically Modified Food: A Flat Statement Based On The Facts Of Experimental Study And Logic,
2019
School of Chemistry and Food Engineering, Changsha University of Science &Technology, Changsha, Hunan 410114, China
The Safety Of Genetically Modified Food: A Flat Statement Based On The Facts Of Experimental Study And Logic, Cheng Yingbo
Food and Machinery
A universality recognition to gene and gene modification was mentioned and a concept of “partial gene” etc was proposed according to the practice of gene operations in these years. The opinions and their bases at the two sides of GMF safety argument was screened and teased out entirely. Based on the datum in CNKI and Web of Science, It was discovered that the experimental theses were very few, which can not support this argument at all. Some urgent problems were discussed logically and it has been pointed out that mankind would eat GMF inescapablely while improving and restricting in the …
Criminal Law Regulation Of Network Food Safety Crime,
2019
Law Shool of Southwest University for Political Science and Law, Chongqing 401120, China; Institute of Political Science and Law of Shihezi University, Shihezi, Xinjiang 832003, China
Criminal Law Regulation Of Network Food Safety Crime, Zhang Yu
Food and Machinery
Under the background of the popularization of the network and the rapid development of the logistics industry, due to the imperfection of the current food governance legal system and the lack of the governance ability, the criminal problems in the field of food safety have become increasingly prominent. That is, the traditional means of crime and the new means of crime intertwined, the network and logistics crime converged, the victimized area was expanding and the variety of crime involved was diversified, the reason was that the subject of criminal supervision in the field of network food safety was not clear. …
Study Of Resonant Acoustic Field On Ultrasonic Micronization Of Cellulose,
2019
College of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Study Of Resonant Acoustic Field On Ultrasonic Micronization Of Cellulose, Yu Jian, Wu Xue, Liu Bing, Zhang Yuan, Xu Xuedong
Food and Machinery
Studied the effect on micronization of cellulose in 20 kHz ultrasonic crushing sound field conditions. It was determined and selected the geometric parameters of the ultrasonic resonant reactor for cavitation crushing field by using the analysis of sound propagation in a cylindrical pipe. Combining with the acoustic modal analysis, the height of liquid level foe resonant reactor was obtained, which could enhanced acoustic energy density distribution. Used the finite element method to analyze the acoustic field of ultrasonic material crushing cavitation. Finally, The ultrasonic crushing experiments were conducted with the resonant reactor liquid level and the non-resonant reactor liquid level …
Simulation Analysis Of Agitating Flow Field In Largethreonine Fermentor Based On Fluent,
2019
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Simulation Analysis Of Agitating Flow Field In Largethreonine Fermentor Based On Fluent, Li Jin, Shi Xiudong, Wang Chen, Feng Weijian
Food and Machinery
The flow field in large threonine fermentor as the research object, by using Fluent software, combining the parameters of threonine fermentation process, and the method of computational fluid dynamics with Multiple Reference Frame and Eulerian multiphase flow model was used to the simulation of single-phase flow and gas-liquid two-phase flow in the mixing process of four stage impeller assembly in fermentor. Distribution of fluid field、power of impeller and volume fraction of gas-phase were also analyzed. The results show that the power of submerged impeller was not affected by the increase of liquid level, and the increase of density in the …
Improved Design Of Banana Stalk Fiber Extraction Blade,
2019
School of Mechanics and Electrics Engineering, Hainan University, Haikou, Hainan 570228, China
Improved Design Of Banana Stalk Fiber Extraction Blade, Li Shuang, Liang Dong, Zhang Xirui, Li Yue
Food and Machinery
In view of the current unsatisfactory processing performance of existing banana stalk fiber extraction machine， by drawing on the design principle of manual razor, design a two-layer asymptotic blade structure to optimize its performance. A comparison test was made between the improved blade and the ordinary L-shaped blade. The results showed that the fiber extraction rate increased from 14.50% to 16.03%, and the fiber content decreased from 14.21% to 9.85%. The processing efficiency was more stable when multiple pieces of stalks were stacked.
Effects Of Extracellular Products Of Several Bacterial On The Growth Andmetabolism Of Shewanella Putrefaciens At Low Temperature,
2019
College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic Processing and Preservation, Shanghai 201306, China
Effects Of Extracellular Products Of Several Bacterial On The Growth Andmetabolism Of Shewanella Putrefaciens At Low Temperature, Xie Jing, Yie Jingxin, Yang Shengping, Ding Jingyu, Qian Yunfang
Food and Machinery
The object of this study was to in vitro evaluate the effect of extracellular products of P. fluorescens, A. hydrophila and A. sobria on the growth and metabolism of S. putrefaciens at low temperature. The extracellular products of these three strains were mixed with sterilized brain heart infusion broth (BHI), and S. putrefaciens were inoculated into the mixed culture, and the quality indicators including microbiological, extracellular protease, biofilm, TVB-N, amino acid and putrescine changed during 12 days at 4 ℃. The results showed that extracellular products of P. fluorescens, A. hydrophila and A. sobria had little effect on the lag …
The Change Of Volatile Compounds In Sichuan Baikou Baby Ginger During Storage,
2019
Sichuan Agriculture University, Yaan, Sichuan 625000, China
The Change Of Volatile Compounds In Sichuan Baikou Baby Ginger During Storage, Fu Yunyun, Yan Xiaoqian, Yuan Bo, Zhang Jing, Jiang Cheng, Wang Pengling, Zhao Jianglin, Chen Anjun
Food and Machinery
In order to study the change of volatile compounds in baby ginger during sandy soil storage, the baby ginger were stored at proper temperature after selection, classification and sterilization treatment. Solid phasemicroextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) was used to measure the volatile compounds of baby ginger in different storage time. There were totally 77 volatiles compounds in baby ginger including hydrocarbons (47), alcohols (16), ketones (1), aldehydes (4), ethers (9).Among all these volatiles compounds, the contents of hydrocarbon and aldehyde were significantly increased at 30 days of storage (P<0.05). There were nine volatile components content, L-za-pinene, camphene, 2, 6-octadiene, 2, 6-dimethyl, reverse-yl-acycloacene, bergamene, 2-zitol, citronella, citronella, and citral,increased significantly with the extension of storage time in baby ginger, the contents of these substances at the time of 30 days, were 5.09, 7.89, 6.73, 10.48, 153.75, 11.11, 8.21, 11.73, 24.96 and 14.65 times respectively.
Researching Of Effects On The Oxygen Volume Fraction Of Air Infiltration In The Compartment With Controlled Atmosphere Transportation,
2019
Zhongkai University of Agriculture and Engineering, Faculty of Mechanica and Electrical Engineering, Guangzhou, Guangdong 510225, China
Researching Of Effects On The Oxygen Volume Fraction Of Air Infiltration In The Compartment With Controlled Atmosphere Transportation, Yang Songxia, Zhu Lixue, Wang Liuling, Lu Enli, Guo Jiaming
Food and Machinery
In order to master the changing regulations of oxygen volume fraction in the controlled atmosphere transportation compartments, the air infiltration characteristics caused by the thermal pressure and wind pressure were analyzed, and then the influences of air infiltration to the oxygen volume fraction was researched, and the verification experiment was also carried out. The results shown that the theoretical value and experimental value of oxygen volume fraction in the compartment were basically identical, which indicated that the model of air infiltration model was accurate. Air infiltration was mainly caused by wind pressure, and the air infiltration volume was very small …
Study On Preheating And Ultrasound-Assisted Extraction Of Polyphenols From Corn Silk And Their Antioxidant Activities,
2019
College of Food and Bioengineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Study On Preheating And Ultrasound-Assisted Extraction Of Polyphenols From Corn Silk And Their Antioxidant Activities, Xu Yingyi, Xu Yanxia, Wang Yu, Lin Wei, Wu Hongyan, Meng Xiangwen
Food and Machinery
Ultrasonic-assisted ethanol extraction after heating was used to extract polyphenols from corn silk. On the basis of single factor test, the response surface optimization test was carried out on polyphenols by ultrasonic-assisted ethanol extractions, and the antioxidant activity of the extracted polyphenols was studied. The results showed that the optimum extraction conditions were as follows: the ratio of solid to liquid 1∶22 (g/mL), the volume fraction of ethanol 60%, the ultrasonic time 32 min, and the ultrasonic temperature 60 ℃，the extraction rate of the polyphenol from corn silk was (6.49 ± 0.23)%. The scavenging rates of DPPH，hydroxyl and ABTS free …
Determination Of The Polyphenols Contents In Lotus Bee Pollen Soluble Dietary Fiber By Different Mothods And Study On Its Effects On Growth Of Microorganism,
2019
Department of Food and Drug Engineering, College of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha, Hunan 410208, China; Hunan Province Engineering Research Center of Bioactive Substance Discovery of Traditional Chinese Medicine, Changsha, Hunan 410208, China
Determination Of The Polyphenols Contents In Lotus Bee Pollen Soluble Dietary Fiber By Different Mothods And Study On Its Effects On Growth Of Microorganism, Zheng Hui, Yang Yong, Zeng Yiqiong, Liang Qianqian, Shan Suo, Li Shunxiang
Food and Machinery
Bee Pollen Soluble Dietary Fiber (BPSDF) was extracted from Lotus bee pollen by cellulase enzymatic extraction, acid solution extraction and alkali solution extraction. The effects of three extraction methods on the polyphenols contents and the growth of harmful bacteria and beneficial bacteria were studied.The results showed that the polyphenols in BPSDF were mainly in free form. The contents of free polyphenols in BPSDF were 81.16%, 80.34% and 69.59% respectively by cellulase enzymatic extraction, acid solution extraction and alkali solution extraction. The contents of free phenol and total polyphenols in BPSDF were relatively higher by cellulase enzymatic extraction,and the content of …
Study On Refining Process And Properties Of Rapeseed Peptides,
2019
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Refining Process And Properties Of Rapeseed Peptides, Yao Yijun, Wang Lifeng, Yin Shi, Xu Feiran, Shi Jiayi, Ju Xingrong
Food and Machinery
In this study, the crude rapeseed peptide was used as the research object. After treatment with powdered activated carbon, peptide solution was adsorbed onto DA201-C macroporous adsorption resin and then desorbed by ethanol to obtain rapeseed refined peptides (RP75). The basic composition, antithrombotic activity, anti-inflammatory activity and amino acid composition of rapeseed refined peptides (RP75) were also analyzed. The results showed that the optimum process for the refining of the DA201-C macroporous adsorption resin were peptide concentration 30 mg/mL, flow rate 3 BV/h, pH 4.5 and desorption concentration of the ethanol 75%. Peptide content was 74.94%, no glucosinolate or phytic …
Study On Extraction Process Of Polyphenols From Atractylodes Macrocephalakoidz Grown In Qimen And Its Antioxidant And Antibacterial Activities,
2019
College of Life and Environment Science, Huangshan University, Huangshan, Anhui 245041, China
Study On Extraction Process Of Polyphenols From Atractylodes Macrocephalakoidz Grown In Qimen And Its Antioxidant And Antibacterial Activities, Hu Changyu, Dai Yi, Wang Yaqun, Lu Weiwei, Wang Weidong, Wu Yongxiang
Food and Machinery
The present study aimed to optimize the process parameters for the surfactant sodium dodecyl sulfonate (SDS)-ultrasonic extraction technology of polyphenols from Atractylodes macrocephala Koidz grown in Qimen (Qi Baizhu). The effects of polyphenols from Qi Baizhu (QBP) on antioxidant and antibacterial activities were explored. The results showed that the optimal process conditions were as follows: SDS concentration 0.47%, extraction temperature 48 ℃, ultrasonic power 150 W, ethanol concentration 64%, extraction time 15 min, and solid-liquid ratio 1∶25 （g/mL）. Under these conditions, the content of QBP was (38.53±0.51) mg/g. QBP exhibited strong DPPH and ABTS free radical scavenging capacities with IC …
Effect Of Extraction Technology Of Camellia Oil On Its Active Ingredients And The Related Antibacterial Effect,
2019
Jilin Vocational College of Industry and Technology, Jilin, Jilin 132013, China
Effect Of Extraction Technology Of Camellia Oil On Its Active Ingredients And The Related Antibacterial Effect, Zhang Meina
Food and Machinery
In order to study the content of non-fat active components and the antibacterial effect of oil-tea camellia oil. The changes of vitamin E, polyphenols, Camellia saponins phytosterols and flavone content in Camellia oil and the effect of its bacteriostasis from 5 different processing technologies, cold pressing, hot pressing, leaching, supercritical CO2 extraction and water enzyme method were studied.. The content of vitamin E and Camellia saponin extracted by cold pressing technology was the highest, reaching 786.3 mg/kg and 3 789.0 mg/kg respectively; The phytosterol content of hot pressed oil was the highest, reaching 3 962 mg/kg; The content of …
Maize Starch On The Quality Of Fresh Rice Noodles,
2019
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Maize Starch On The Quality Of Fresh Rice Noodles, Tao Zui, Xie Lan, Bao Jinsong, Luo Keda, Zhu Hong, Yi Cuiping
Food and Machinery
The effects of adding different content of maize starch on the cooking, texture and sensory quality of fresh rice noodles (FRN) were studied. The results showed that the addition of maize starch increased the broken rate and cooking loss of FRN, and when added amount was 15%～60%, which was significantly higher than 3%～5% (P＜0.05), without influences on its flavor. 3% to 5% of maize starch could significantly increase the water absorption of FRN (P＜0.05), and the whiteness value also increased, with the higher sensory evaluation score; 15%～60% of maize starch could increase the hardness of the FRN and other indicators, …
Effect Of Adding Oat Flour On Quality Characteristics Of Potato Compound Noodles,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China
Effect Of Adding Oat Flour On Quality Characteristics Of Potato Compound Noodles, Qu Zhanping, Ren Guangyue, Li Yebei, Duan Xu, Zhang Ledao, Chen Xi
Food and Machinery
In order to study the effect of the amount of oats on the quality of potato composite noodles, potato and wheat flour were used as main raw materials. Using texture analyzers, scanning electron microscopy and other technical means, supplemented by statistical methods such as principal component analysis and fuzzy mathematics, comprehensive examination of texture characteristics, microstructure, drying characteristics and sensory characteristics of composite noodles. The results showed that with the increase of the content of oat flour, the masticatory factor, viscoelastic factor and hardness factor of the main texture components decreased first and then increased. The structure density, porosity and …
Mathematical Model Of Spray Drying Of Whole Egg Powder Based On Yield Optimization,
2019
Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China
Mathematical Model Of Spray Drying Of Whole Egg Powder Based On Yield Optimization, Cheng Fangyuan, Zhou Xueyong, Liu Yanmei, Rajasaba. H.
Food and Machinery
The aim of this experiment is to optimize the spray drying yield of egg liquid. The yield of whole egg powder and the function indexes of protein content, fat content, phospholipid content and water content of egg powder were obtained by orthogonal test under different processing parameters. The Mathematical model was established by Matlab software, which associated the processing parameters with the egg powder yield, protein content and water content. The mathematical models were optimized with the core index of protein yield. The optimum processing conditions for spray drying were: the inlet air temperature 180 ℃, the egg liquid concentration …
Study On The Correlation Between Volatile Aroma Substances And Sensory Quality Of Cigarettes,
2019
China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450016, China
Study On The Correlation Between Volatile Aroma Substances And Sensory Quality Of Cigarettes, Guo Huacheng, Zhang Yuehua, Li Yangguang, Xu Kejing
Food and Machinery
30 samples of cigarettes, in price of 200~300 yuan, were selected from the domestic market for the study. The volatile aroma substances were determined by simultaneous distillation extraction, and its sensory quality was evaluated. According to the analysis of basic correlation, stepwise regression analysis and principal component, the correlation between the indicators was analyzed statistically. The results showed that the total aroma content of cigarettes in different cigarettes, various flavoring substances and sensory evaluation were with normal distribution. Among the different kinds of cigarettes, a correla-tion between tobacco aroma constituents and the sensory quality was found. Among them, the cigarettes …
