Preparation Of Eggshell-Powder Nanosilver And Its Antibacterial Properties,
2018
College of Biological Science And Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000, China
Preparation Of Eggshell-Powder Nanosilver And Its Antibacterial Properties, Chen Qiaoling, Chen Bisang, Wu Xiuting, You Yuting
Food and Machinery
Eggshell-powder as reactant react with AgNO3 and NaBH4 through ultrasonic reduction method to prepare the eggshell-powder nanosilver. The eggshell-powder nanosilver morphology and morphology changes of treated bacteria were characterized by using Scanning Electron Microscope (SEM). And its antibacterial properties were characterized by the microorganism meathods. The results showed that silver nanoparticles of eggshell powder had strong bactericidal effect on Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Candida albicans etc. And the minimum inhibitory concentration (MIC) of this four bacterias were 1.5,3.0,3.0,6.0 mg/L and minimum bactericidal concentration (MBC) were 6, 12, 12, 24 mg/L.
Study On Temperature Field Of Different Materials In Incubator,
2018
School of Communication, Shenzhen Polytechnic, Shenzhen, Guangdong 518055, China
Study On Temperature Field Of Different Materials In Incubator, Pan Xinyi, Wang Dongmei, Zhu Hong
Food and Machinery
The temperature fields of the incubators were investigated based on the fundamental model of incubator, using finite element method by applying finite elements. Moreover, the Thermal-Fluid Couple by Fluent was analyzed, and the temperature field was validated by experiment. Three common thermal insulation material including XPS, EPU and VIP were selected, and the temperature fields distribution of different materials were studied by the computer simulation. The results showed when using the different insulation materials, the internal temperature field were different, and the internal temperature of VIP incubator were closest to the phase change temperature of cool storage agent and with …
Separation And Identification Of The Hypnotic Active Ingredients Of Polygala Tenuifolia Willd,
2018
Food Faculty of Jiangnan University, Wuxi, Jiangsu 214122, China
Separation And Identification Of The Hypnotic Active Ingredients Of Polygala Tenuifolia Willd, Chen Lihuan, Xu Deping, Kong Jiamei, Yao Minghua, Zhang Dong, Gu Libaikeremu, Gao Jingqiu
Food and Machinery
The effect of sedation was observed by sleeping method and the content of dopamine(DA) in hippocampal region of the experimental mice, which was measured by high performance liquid chromatography (HPLC). The structure of active ingredients was inferred by physical and chemical testing and HPLC-MS and NMR. The research showed that the active ingredient of hypnosis was the elution fraction of 70% ethanol in MCI, and it was Saponins, which were isomers of each other, with nitrogen(s) and a sugar chain consisting of three sugars.
Preparation And Antioxidation Of Ergosteryl Lipoate,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation And Antioxidation Of Ergosteryl Lipoate, Tang Xiaohui, Ji Suping, Xia Xue, Jia Chengsheng
Food and Machinery
To improve the solubility of ergosterol, the ergosteryl lipoate was prepared by a chemical method under ambient temperature, and the antioxidation of ergosteryl lipoate in oil was studied. By single factor experiments, the optimum conditions for the synthesis of ergosteryl lipoate were obtained. The conversion could be achieved 91% in the following conditions: DMAP/EDC/Et3N as the catalyst, 80 mmol/L ergosterol, molar ratio of lipoic acid/ergosterol/DMAP/EDC/Et3N 2.0∶1.0∶0.2∶1.2∶1.5, dichloromethane as the solvent, reaction temperature of 25 ℃, reaction time of 20 h. The solubility of ergosteryl lipoate in oil is about twice of ergosterol, and the antioxidant ability …
Isolation And Identification Of Saccharomyces Cerevisiae Of Fermentation Liquor Of Wild Kiwifruit From The Western Of Hunan And The Relative Ace Inhibitory Activity,
2018
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Shaoyang Engineering Research Center of Wine, Shaoyang, Hunan 422000, China
Isolation And Identification Of Saccharomyces Cerevisiae Of Fermentation Liquor Of Wild Kiwifruit From The Western Of Hunan And The Relative Ace Inhibitory Activity, Wu Qiang, Wan Chang, Peng Juanjuan, Zeng Hao, Yu Yougui
Food and Machinery
The wild yeast JM11 was isolated from wild kiwifruits by lineation separating, screened by morphological characteristics in WL medium and microscope observation and further confirmed as Saccharomyces cerevisiae by 26S rDNA D1/D2 domain sequence analysis. The content of alcohol, peptide concentration and ACE (Angiotensin converting enzyme, ACE) inhibitory activity were determined during fermentation with pure S. cerevisiae. The kiwifruit juice fermented 4 d estimated the content of alcohol was (7.8±0.5)%Vol, ACE inhibitory activity was (93.0±2.6)% and peptide concentration was (2 652.0±112.4) μg/mL. Endogenous yeast strain was used for prepared the kiwifruit wine, which revealed high ACE inhibitory activity, and could …
Preparation And Properties Of Microcrystalline Cellulose From Artemisia,
2018
School of Chemistry and Chemical Engineering, Yulin University, Yulin, Shaanxi 719000, China; Yulin Key Laboratory of Deep Processing of Agricultural Products, Yulin, Shannxi 719000, China
Preparation And Properties Of Microcrystalline Cellulose From Artemisia, Wen Junfeng, Liu Xia, Li Xiao
Food and Machinery
The Micro-Crystalline Cellulose （MCC）was prepared by acid hydrolysis method from Artemisia. The effects of solid to liquid, concentration of hydrochloric acid, temperature of acid hydrolysis and time of acid hydrolysis on the yield and degree of polymerization of Artemisia MCC were studied by single factor experiment. The preparation process of MCC was optimized by response surface methodology, and the structure and properties of the microcrystalline cellulose were analyzed. The optimum preparation conditions of MCC were as followed: ratio of solid to liquid 1∶30 （g/mL）, concentration of hydrochloric acid 15%, temperature of acid hydrolysis 70 ℃, and time of acid hydrolysis …
Optimization Of Ultrasonidy Assisted Extraction Of Phenolic Compounds From The Peel Of Chinese Water Chestnut,
2018
School of Biological and Food Engineering, Chuzhou University, Chuzhou, Anhui 239000, China
Optimization Of Ultrasonidy Assisted Extraction Of Phenolic Compounds From The Peel Of Chinese Water Chestnut, Zhan Ge, Li Kaikai, Sun Yanhui, Long Men
Food and Machinery
The ultrasonic assisted extraction technique was employed to obtain phenolics from CWCP and different factors on the phenolics yield were considered, including the solvent type, ratio of liquid to solid, extracting temperature, ultrasonic power and ultrasonic time. Based on the single factor tests, an appropriate solvent for more consistent extraction of phenolic compounds would be defined, and response surface experiments would be used to optimize the extraction parameters. The results showed that the optimum conditions for total phenolic extraction were determined: ratio of methanol to solid 1∶15 (g/mL), extracting at 55 ℃ for 55 min with, ultrasonic power 270 W. …
Optimization Of Ultrasonic Assisted Extraction Of Phenolic Compounds From Lactarius Hatsudake Tanaka,
2018
Yiyang Research Institude of Quality Supervision & Inspection for Products and Commodity, Yiyang, Hunan 413000, China
Optimization Of Ultrasonic Assisted Extraction Of Phenolic Compounds From Lactarius Hatsudake Tanaka, Lin Hai, Xiong Guohong, He Jianguo, Zhang Xiaoyi
Food and Machinery
To develop the phenol resources in Lactarius hatsudake Tanaka, solvent extraction with ultrasonic assisted was used. On the basis of single factor test, the solvent, solvent concentration, liquid ratio, ultrasonic time and extraction times were selected as optimum conditions. The results showed that the optimum extraction conditions were ethanol concentration of 56%, solid-liquid ratio of 1∶25 (g/mL), extraction time of 80 min, and extract two times under this condition. The result of ultrasonic assisted extraction is 1.05%, and the result is reliable.
Research Progresses On Processing And Utilization Of Freshwater Fish Surimi And Surimi Products,
2018
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Roduct Processing and Safety, Zhanjiang, Guangdong 524088, China
Research Progresses On Processing And Utilization Of Freshwater Fish Surimi And Surimi Products, Tan Li, Zhou Chunxia, Hong Pengzhi
Food and Machinery
In this paper, the processing utilization of freshwater fish surimi and its products were reviewed from three main aspects combined current research at home and abroad, including the processing characteristics and mechanisms, the influencing processing factors, and the deodorization methods. It was pointed out that the shortages of basic researches, transport conditions, and production equipments in the processing and utilization of freshwater fish surimi. It would provide some useful information for exploring the development directions of surimi and surimi products in future, and promote the optimization utilization of freshwater fish resources.
Research Progress On The Detection Method Of Swine Source Components In Food,
2018
College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730030, China
Research Progress On The Detection Method Of Swine Source Components In Food, Cheng Hao, Li Mingsheng, Chen Shien, Ding Gongtao, Tian Xiaojing, Saimaiti Reziwanguli, Du Jianglong, Gao Dandan
Food and Machinery
In the food industry, pork adulteration in meat products is comparatively serious due to the economic interests and moral standards, etc., which not only bring hidden dangers to the health of consumers, but also may cause the damage to the social harmony. In this study, the latest application progress and advantages and disadvantages of various detection methods based on DNA, protein, artificial olfactory system, spectroscopic technology, electronic nose and other food stuff were reviewed. This review would provide the basis of the detection of porcine-derived materials andcomponents in food in the future.
Research Progress Of Cold Storage Refrigeration System And Automation,
2018
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
Research Progress Of Cold Storage Refrigeration System And Automation, Liu Han, Xie Jing, Wang Jinfeng
Food and Machinery
In recent years, the energy consumption of our country is becoming more and more serious, and the energy consumption of cold storage occupies a considerable proportion in that of all industries. Therefore, it has become more and more important to reduce the energy consumption of cold storage. The energy conservation, the efficient refrigerating system of three commonly used temperature range with －18 ℃ and above, －18 to －60 ℃, 60 ℃ to 100 ℃ was summarized in this review, respectively, and the single-stage compression cycle, two-stage compression cycle and cascade and auto cascade compression cycle several commonly used refrigeration cycle …
Design And Application Of Round Fruit Sorting And Labeling Machine,
2018
College of Engineering, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Design And Application Of Round Fruit Sorting And Labeling Machine, Sun Kai, Yan Xuehui, Zhu Rongsheng
Food and Machinery
At present, the sorting and labeling of round fruits in peasant household is still depending on the manpower with low efficiency. This paper presents a solution for the integration of sorting and labeling. An automatic sorting and labelling machine is designed for selecting and labeling the size of round fruit in peasant household. This machine is mainly composed of roller type sorting device and automatic labelling device, which can automatically complete the sorting and labeling of round fruit. The optimal parameters of each part were determined through the elaboration of the whole structure and the working principle of each part …
Optimization Of The Process For The Enrichment Of Pinolenic Acid From Pressed Pine Seed Oil By Urea Inclusion Method,
2018
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Optimization Of The Process For The Enrichment Of Pinolenic Acid From Pressed Pine Seed Oil By Urea Inclusion Method, Liu Zhixin, Liu Zhibin, Zhang Gensheng, Yue Xiaoxia, Yang Huiduo, Xu Chunming
Food and Machinery
The effects of different concentration of ethanol, ratio of fatty acid to urea, ratio of fatty acid to ethanol, inclusion time, inclusion temperature and times of inclusion on pinolenic acid in pressed pine seed oil were studied. Based on results from single factor test, the optimal experimental design was carried out according to the principle of Box-Behnken central combination test design. The urea inclusion regression model of pinolenic acid was established using the comprehensive score of pinot acid content and loss rate as the response value. The results showed that the fatty acid∶urea =1∶2.88（g/g）, fatty acid∶ethanol =1∶7.98 （g/mL）, inclusion time …
Effects Of Different Drying Methods On The Powder Quality Characteristic In Dateplum Persimmon,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Different Drying Methods On The Powder Quality Characteristic In Dateplum Persimmon, Qiao Xiaoquan, Ren Guangyue, Qiao Meng, Duan Xu, Zhang Ledao, Lu Yingjie, Tian Xiaoyu
Food and Machinery
Fruits of Dateplum persimmon were dried to flours by five different drying methods, including hot-air drying, microwave drying, spray-drying, explosion puffing drying, vacuum freeze-drying, and the physical properties of the five powders were measured, such as wetting sinking time, dispersity, solubility, bulk density. The effects of different drying methods on D. persimmon powder quality characteristic was investigated. The Weight of Variation Coefficient were used to determine comprehensive score of the powders to determine the best method to dry. The results showed that the dispersibility, wet sinking ability, moisture absorption, solubility property of the five powders accounted for a larger proportion, …
Optimization Of Processing And Gel Properties Of Low-Salt Silver Carp Surimi Gel Prepared By Ultra-High Pressure,
2018
School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, Anhui 230009, China
Optimization Of Processing And Gel Properties Of Low-Salt Silver Carp Surimi Gel Prepared By Ultra-High Pressure, Dai Huimin, Ye Tao, Li Lin, Jiang Shaotong, Lu Jianfeng
Food and Machinery
In order to improve the gel properties of low-salt surimi, the optimum conditions for the low-salt silver carp surimi gels by ultra-high pressure processing (UHPP) were obtained by means of response surface methodology (RSM), with the gel strength and water holding capacity (WHC) as indicators. The gel properties (texture, gel strength, WHC, protein pattern and microstructure) of the optimized low-salt surimi (1.5% NaCl, 300 MPa), low-salt surimi (1.5% NaCl, 0.1 MPa) and the standard percentage of added salt of surimi (2.5% NaCl, 0.1 MPa) were compared. The results showed that the optimum conditions of low-salt silver carp surimi gels by …
The Construction Of Food Physics Curriculum Group Cultivates Engineering Talents Facing To The New Engineering Disciplines,
2018
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
The Construction Of Food Physics Curriculum Group Cultivates Engineering Talents Facing To The New Engineering Disciplines, Guo Zhiming, Zou Xiaobo, Jiang Song, Chen Quansheng, Zhao Jiewen
Food and Machinery
There is a common phenomenon in domestic and foreign higher education with food engineering talents cultivation process which place particular emphasis on science and neglect toward engineering innovations. With a new perspective of new engineering disciplines, it is a new opportunities of economic development to seize the food industry technical innovation. Construction concept with keep pace with the times and shape talent in the future is developed to advance the new thought for creative train of food engineering. The aim of reform is to cultivate diversity, innovative food engineering talents integrating education resources inside and outside the university. Among the …
Analysis Of Monosaccharide Composition And Content Of Polysaccharide From Nostoc Sphaeroides Kützing Extractive,
2018
Zhuzhou Institute for Food and Drug Control, Zhuzhou,Hunan 412000, China
Analysis Of Monosaccharide Composition And Content Of Polysaccharide From Nostoc Sphaeroides Kützing Extractive, Zhou Xi, Wang Xi, Liu Shuiping, Luo Cheng, Wang Zongcheng, Zhuang Ruihua
Food and Machinery
A simple and sensitive high performance liquid chromatographic method for simultaneous determination of eight kinds of neutral monosaccharides, two kinds of uronic acid and one kinds of glycosamine by precolumn derivatization with 1-phenyl-3-methyl-5-pyrazolone (PMP) has been developed. The polysaccharides hydrolyzed effects of hydrolysis time, temperature and trifluoroacetic acid (TFA) concentration were investigated. HPLC were established for analyzing the monosaccharide composition and the content of polysaccharide from Nostoc sphaeroides Kützing extractive. The results showed that the recoveries of nine kinds of monosaccharides, such as Man, GlcUA, Glc, Xyl, were 81.08%～102.1%. Compared with the chemical method. The established method is accurate, goodlineal …
Study On The Removal Of Methylene Blue Using Rice Starch As An Adsorbent By Mini-Hydrocyclone,
2018
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
Study On The Removal Of Methylene Blue Using Rice Starch As An Adsorbent By Mini-Hydrocyclone, Wu Han, Yu Jianfeng, Jiang Yuting, He Shiyuan, Zhao Jiang
Food and Machinery
Rice starch was used as an adsorbent to adsorb the dyeing wastewater simulated by methylene blue in mini-hydrocyclone. The single experiments were used to explore the effect of starch concentration, split ratio and feed flow rate on the efficiency of adsorption and separation. Moreover, the response surface analysis method was used to optimize process parameters. The results showed that the starch concentration, split ratio and feed flow rate all influenced the efficiency of adsorption and separation. The order of effect on adsorption efficiency was as followed: starch concentration > split ratio > feed flow rate, and the order of effect on separation …
Preparation, Characterization And Sustained-Release Property Of Na2Seo3-Loading Chitosan Microsphere,
2018
College of Biological Science and Technology, Hubei Minzu University, Enshi, Hubei 445000, China
Preparation, Characterization And Sustained-Release Property Of Na2Seo3-Loading Chitosan Microsphere, Zhang Chi, Shang Longchen, Wu Shaowei, Li Guangda, Liu Xinping
Food and Machinery
Chitosan was chosen as wall material to prepare the Na2SeO3-loading microspheres with emulsion-crosslink method. Then, the microspheres’ appearance, drug loading capacity, encapsulation efficiency and its sustained-release property were chosen as evaluation criteria to optimize the process condition through the single factor experiments and the orthogonal tests. In addition to this, the structure of the microspheres was characterized preliminarily by the scanning electron microscopy (SEM), infrared spectroscopy (IR), atomic fluorescence, thermogravimetric analysis (TG), and its sustained-release property were researched in vitro under the circumstance of the simulated body fluid (SBF) which was prepared by ourselves. The best process condition …
Design The Rural Food Packaging Design Under The Ethical Concept,
2018
School of Architecture and Art, Central South University, Changsha, Hunan 410083, China
Design The Rural Food Packaging Design Under The Ethical Concept, Zhang Jiaxin, Zhu Li
Food and Machinery
Food packaging in the countryside deeply reflects a kind of intimate complex relationship between human and design, human and tradition, human and natue. We incorporate design ethics with the process of food packaging design, as to make people to think about this comprehensive relationship from the perspective of ethics and introduce ethical care into design practice from top to bottom, and finally we can establish clear design ethics awareness for future country food packaging.
