Effect Of Frequency Shifts Range On Heating Pattern Of Domestic Microwave Oven,
2018
Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effect Of Frequency Shifts Range On Heating Pattern Of Domestic Microwave Oven, Yan Ruoping, Wang Yifen, Luan Donglei
Food and Machinery
In order to maintain the stability of heating, the effect of frequency shifts range on heating pattern of domestic microwave was invested based on the numerical simulation method. In this study, the frequency of a microwave oven was measured under no-load and load conditions and a computational simulation model was developed to investigate the effect of frequency shifts on heating pattern of microwave heating. The results showed that the frequency of microwave was constantly changing during microwave heating in the oven; when the frequency shifts was large, the temperature distribution was not stable even heating the same food; the heating …
Development Of LuAn Guapian Tea Baker Based On Photoelectric Control,
2018
School of Engineering, Anhui Agricultural University, Hefei, Anhui 230036, China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230031, China
Development Of LuAn Guapian Tea Baker Based On Photoelectric Control, Li Bing, Sun Changying, Li Weining, Song Yangyang
Food and Machinery
The rotary Lu'an Guapian baker was designed, according to the Lu'an Guapian traditional baking process. Far-infrared radiation heating unit was used in the tea baker, and an intermittent heating mode was used at the same time. The rotary table was droved by 0.5 kW AC motor, with the electric heating unit power 36 kW, heating and stopping time form 3 s to 5 s. The intermittent heating control system and the strong anti-jamming infrared light emitting and receiving circuit were designed in the study. Double 555 multivibrator is used as infrared emission circuit, and UPC1373 and audio PLL IC LM567 …
Optimization On Preparation Process Of Composite Film With Corn Nano-Starch/Cellulose Nanocrystalline,
2018
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangdong, Guangzhou 510640, China
Optimization On Preparation Process Of Composite Film With Corn Nano-Starch/Cellulose Nanocrystalline, Chen Qijie, Zhou Liling, Zou Jiaqi, Chen Cong, Wang Jianhui
Food and Machinery
The corn nano-starch/cellulose nanocrystalline(CNC) composite film was prepared by casting method with corn nano-starch as substrate, glycerol as plasticizer and CNC as reinforcing agent. Film forming substrate and drying temperature have influences on film formation of nano-starch, and PVC matrix plate is better. When drying temperature is 25 ℃, the film forming is smooth and good. The effects of corn nano-starch, glycerol and CNC content on the strength properties of nano-starch/CNC composite film were investigated by single factor, and three factors and three levels orthogonal test were also carried out. Orthogonal optimization study showed that the tensile strength of composite …
Simulation Study On Vibration Of Food Cushioning Liner Based On Pseudo White Noise Method,
2018
Shaanxi University of Science & Technology, College of Mechanical and Electrical Engineering, Xian, Shaanxi 710021, China
Simulation Study On Vibration Of Food Cushioning Liner Based On Pseudo White Noise Method, Chen Ning, Zhang Gongxue
Food and Machinery
By filtering the white noise method to simulate the incentive model in food transportation, a conventional seven degree of freedom dynamic model for a foam material liner is established, and the vertical displacement and deflection displacement response of the food lining system under virtual excitation excitation are obtained. The MATLAB software is used to program the random Gauss white noise and filter, and the ode45 module is used to solve the differential equation of the system dynamics. The vertical vibration displacement of all legs is consistent. The numerical value is less than 0.007 5 m, the deflection angle between 0.006 …
Antibacterial Activity And Application On Grass Carp Muscle In Cold Storage Of Camphor Tree Leaves’ Polyphenol,
2018
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Antibacterial Activity And Application On Grass Carp Muscle In Cold Storage Of Camphor Tree Leaves’ Polyphenol, Li Yinghong, Li Zhonghai, Fu Xiangjin, Zhang Hui
Food and Machinery
To investigate the antibacterial activity of camphor tree leaves’ polyphenol in food preservation, the effect of camphor tree leaves’ polyphenol was studied, on 7 strains of pathogenic bacteria and spoilage bacteria, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined. Furthermore, the effect of camphor tree leaves’ polyphenol on the total colony, pH value, total volatile basic nitrogen (TVB-N) content and trimethylamine content of grass carp meat during cold storage was investigated. The camphor tree leaves’ polyphenol inhibited these strains effectively, the MIC on Pseudomonas fluorescens, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Penicillium citrinum, Aspergillus niger, …
Circularity Of Apple Measurement Based On The Improved Algorithm Of The Particle Swarm Optimization,
2018
San Men Xia Health School, Sanmenxia, Henan 472143, China
Circularity Of Apple Measurement Based On The Improved Algorithm Of The Particle Swarm Optimization, Shen Cuixiang, Zhang Xiaoyu
Food and Machinery
In order to solve the problem in the accuracy of circularity of apple, the improved algorithm of the particle swarm was adopted. Firstly, mathematical model circularity of apple was established. Secondly, particle swarm algorithm was improved, which was included inertia weight fuzzy control based on membership function of generalized bell shaped distribution, adaptive Z shaped membership function adjustment process, and selecting fitness function. Finally, the algorithm termination condition and flow were given. The experimental simulation results showed that the improved particle swarm optimization algorithm convergence was faster than the particle swarm optimization, and the accuracy of Jonakin and Fuji Apple …
Optimization Of Ultrasonic Microwave-Assisted Extraction Of Oligosaccharide From Lotus (Nelumbo Nucifera Gaertn.) Seeds Using Response Surface Methodology,
2018
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, China
Optimization Of Ultrasonic Microwave-Assisted Extraction Of Oligosaccharide From Lotus (Nelumbo Nucifera Gaertn.) Seeds Using Response Surface Methodology, Guo Zebin, Chen Jinghao, Jia Xiangze, Lu Xu, Zheng Baodong
Food and Machinery
Ultrasonic microwave-assisted extraction of oligosaccha-rides from lotus (Nelumbo nucifera Gaertn.) seeds (LOS) was investigated. The five parameters, ultrasonic time, ultrasonic temperature, microwave power, microwave time and solid to liquid ratio were optimized using the Box-behnken design with a quadratic regression model built by using Response Surface Methodology (RSM). The highest oligosaccharide yield, (10.525±0.017)%, was obtained under optimal conditions for ultrasonic time, ultrasonic temperature, microwave power , liquid to solid ratio and microwave time at 10 min, 45 ℃，100 W，100 min and 301 (mL/g), respectively.
Purification Of Flavonoids From Eggplant Leaves Using Macroporous Resin And Its Antioxidant Activities,
2018
College of Agriculture and Biotechnology Hexi University, Zhangye, Gansu 734000, China
Purification Of Flavonoids From Eggplant Leaves Using Macroporous Resin And Its Antioxidant Activities, Yang Bin, Jin Xiaoqing, Li Caixia, Jia Oyang
Food and Machinery
Static adsorption and desorption experiments were carried out to determine the types of macroporous resins for purifying flavonoids from eggplant leaves, to optimize its technological conditions, and to comparatively analyze the antioxidant activities of eggplant leave flavonoids before and after purification. The results showed that NKA-II was the optimal adsorbent. The optimum conditions for purification of flavonoids from eggplant leaves were listed as follows: sample concentration of crude extracts 0.362 6 mg/mL, sample pH 2, the static absorption time, 2.5 h. After 40 minutes desorption with 70% ethanol (pH=3), the content of flavonoids was increased from 17.91% before purification to …
The Influence Of Foodborne Pathogens Growth Heterogeneity On Risk Assessment,
2018
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
The Influence Of Foodborne Pathogens Growth Heterogeneity On Risk Assessment, Lu Yi, Liu Haiquan, Zhao Yong, Xie Jing, Pan Yingjie
Food and Machinery
In this review, the concept of growth heterogeneity of foodborne pathogenic bacteria was introduced. Moreover, the domestic and abroad study progress was reviewed, and the expression forms and influencing factors of strain growth heterogeneity were systematically summarized. In addition, the solutions for reducing the accuracy the growth heterogeneity of foodborne pathogenic bacteria to microbial risk assessment were also presented.
Application Of Slurry Ice Combined With Ozone In Preservation Of Aquatic Products,
2018
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National
Application Of Slurry Ice Combined With Ozone In Preservation Of Aquatic Products, Liu Feng, Xie Jing
Food and Machinery
Ice slurry is used for the preservation of aquatic products with high cooling efficiency and good preservation effect, which could utilize the seawater directly. In recent years, the study of ice slurry has become a hot spot. In this review, the research situation of ice slurry for the preservation of aquatic products in recent years at home and abroad were introduced. The combination of ozone and ice slurry was given to use the bactericidal and bacteriostatic effect of ozone to slow down the process of corruption of catches and extend the shelf life of products. Moreover, the future and development …
Process Optimizing To Produce Of Non-Fried Instant Noodles By Hot Air-Explosion Puffing Drying,
2018
School of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China; Jiangsu Sinography Testing Limited Company, Nanjing, Jiangsu 210061, China
Process Optimizing To Produce Of Non-Fried Instant Noodles By Hot Air-Explosion Puffing Drying, Hu Jian, Zhou Ying, Zuo Bo, Shi Yixue, Dai Yangjun
Food and Machinery
In order to optimize the best process for the production of non-fried instant noodles by hot air-explosion puffing drying. 5 factors of hot air-explosion puffing drying process were evaluated by Plackett-Burman experimental design. 3 significant factors affected the quality of instant noodles, including hot air time, explosion puffing temperature and time. Then the steepest climbing experiment was used to approximate the maximum response region. Finally, the optimum process was obtained by Box-Behnken experiment, treated in hot air at 75 ℃ for 36 min, and puffing at 75 ℃ for 87 min. Under this circumstance, the rehydration time of non-fried instant …
Effect Of Smoking Regimes On Smoke Release Of Super Slim Cigarettes With Perforation Paper,
2018
Technology and Research Center, China Tobacco Jiangsu Industrial Co., Ltd., Nanjing, Jiangsu 210019, China
Effect Of Smoking Regimes On Smoke Release Of Super Slim Cigarettes With Perforation Paper, He Hongmei, Zhang Yuan, Zhu Huaiyuan, Zhuang Yadong, Xiong Xiaomin, Liu Xianjun
Food and Machinery
In order to study the mainstream smoke of the super slim cigarettes with perforation cigarette paper. The tar and nicotine deliveries on a puff-by-puff basis of the super slim cigarettes with different cigarette paper perforation parameters were measured under ISO and HCI regimes respectively. The results showed that: 1) Under ISO regime, tar deliveries of the perforation super slim cigarettes decreased, and there were no obvious variations of nicotine between the perforation cigarettes and the control samples. 2) Under HCI regime, tar and nicotine deliveries of perforation cigarettes increased, and the perforation had a negative effect on the total tar …
Influence Of The Moisture Content Of The Tobacco Blend On The Slim Cigarette,
2018
Technology Center, China Tobacco Hunan Industry Co., Ltd., Changsha, Hunan 410007, China
Influence Of The Moisture Content Of The Tobacco Blend On The Slim Cigarette, Yu Saibo, Tan Chao, Wang Shitai, Guo Xuemin, Jin Yong, Fan Hongmei, Tan Haifeng, Li Ke, Chen Qian, Liu Qi
Food and Machinery
The influence of the moisture content of the tobacco blend on physical, structural distribution of the tobacco blend, static burning rate, firecone falling, mainstream smoke release, as well as cigarette taste of the slim cigarette were investigated. The results showed that the tobacco blend constituent, firecone falling and cigarette taste were greatly influenced by the moisture content of the tobacco blend when that was between 11.5% to 13.8%. With the increasing of the moisture content of tobacco blend, its degrading resistant property of the tobacco blend became better and the coarse fraction of the tobacco blend constituent was dominating. With …
Effects Of Pulsed Electric Field And Metal Ions On The Electrochemical Properties Of Ovalbumin Solution,
2018
College of Food Science, South China Agricultrual University, Guangzhou, Guangdong 510642, China
Effects Of Pulsed Electric Field And Metal Ions On The Electrochemical Properties Of Ovalbumin Solution, Hu Fei, Tang Ting, Zhang Jia, Liu Yanyan, Jiang Aimin, Jiang Zhuo
Food and Machinery
Zeta potential analyzer, conductivity meter and electrochemical workstation were used to analyze the variation of zeta potential, electrical conductivity and redox potential, with addition of different divalent metal ions (Ca2+, Ba2+, Mn2+ and Cu2+) to ovalbumin solution before and after pulsed electric field treatment. The results showed that: ① the zeta potential of ovalbumin solution with Ba2+ and Cu2+ decreased with the addition of pulsed electric field energy and samples with Ca2+ and Mn2+ increased first and then decreased; ② With the increase of pulse electric field treatment time, …
Effects Of Dynamic High Pressure Microfluidization Combined With Maillard Reaction On Structural Changes And Properties Of Α-Lactalbumin,
2018
Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Effects Of Dynamic High Pressure Microfluidization Combined With Maillard Reaction On Structural Changes And Properties Of Α-Lactalbumin, Yang Ping, Tu Zongcai, Liu Jun, Shao Yanhong, Xie Yawen, Sha Xiaomei, Zhang Lu
Food and Machinery
The Effects of dynamic high pressure microfluidization (DHPM) combined with Maillard reaction on structure and properties of α-lactalbumin (α-LA) were investigated by SDS-PAGE and spectroscopy. The results demonstrated that the fluorescence intensity and surface hydrophobicity (H0) of α-LA treated by DHPM firstly increased then decreased, with the maximum values at 110 MPa. After Maillard reaction (MR) with lactose, the fluorescence intensity of α-LA was declined. However, H0, emulsibility and anti-oxidation activity of α-LA was improved. These results illustrated that tertiary structure of α-LA was changed due to DHPM pretreatment, thereby promoting MR, emulsibility and anti-oxidation activity …
Mechanism Of Agaricus Brasiliensis Polysaccharides Inducing The No Release In Macrophages,
2018
School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China
Mechanism Of Agaricus Brasiliensis Polysaccharides Inducing The No Release In Macrophages, Fang Leilei, Zhao Xiaotong, Zhang Yanqing, Xie Junbo
Food and Machinery
In this study, macrophage RAW264.7 cells were used to study the effect of Agaricus brasiliensis polysaccharide on NO release and iNOS expression, and the phosphorylation level of IκBα protein was detected to explore its mechanisms. All the studies in the present paper could provide a new theoretical basis for the development of A. brasiliensis polysaccharide. The results showed that different concentrations of the polysaccharides enhanced the NO release and the expression of iNOS protein in RAW264.7 cells in the same dose-dependent manner. In addition, A. brasiliensis polysaccharide at 25 μg/mL promoted the expression of p-IκBα protein in RAW264.7 cells, and …
Isolation, Identification And Biological Characteristics Of Intestinal Probiotics From The Longevity Crowd In Kashi, Xinjiang,
2018
School of Life Science and Technology, Xinjiang University, Urumqi, Xinjiang 830046, China
Isolation, Identification And Biological Characteristics Of Intestinal Probiotics From The Longevity Crowd In Kashi, Xinjiang, Aymihri Mollam, Nusratgul Anwar, Busaram Abliz, Hamida Gulam, Osman Yimit
Food and Machinery
Lactic acid bacteria with probiotic function were isolated and screened from the intestinal track of longevity crowd in Kashi, Xinjiang, and their ability to triglyceride-reducing in vitro were investigated. The results showed that the fourteen of forty-one strains of lactic acid bacteria with high triglyceride-reducing rates, were higher than 15%. Among them, strain A2-1, A1-2, A3-1, A4-6 and A4-1 with higher survival rates s in artificial gastric juice at pH 3.0 were 63.22%，60.01%，58.94%，56.14%，50.29%, respectively. Moreover, the survival rates of these 5 strains in MRS broth with 1, 3 and 5 g/L bile salt were also relatively high, and the survival …
Effect Of Ultrasound Treatment On Pasting, Rheological And Textural Properties Of Pea Starch,
2018
College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Engineering Education, Southwest University, Chongqing 400715, China
Effect Of Ultrasound Treatment On Pasting, Rheological And Textural Properties Of Pea Starch, Li Wei, Zheng Jiong, Chen Yingheng, Zhang Fusheng
Food and Machinery
Pea starch was used as the raw material, and was treated with ultrasound of 0, 150, 300 and 450 W respectively to explore the effect of the ultrasonic treatment on pasting, rheological and textural properties of pea starch. The results showed that the effects of the ultrasonic treatment on the pasting, rheological and textural properties of pea starch were significant. With the increasing of the ultrasonic power, the peak viscosity, final viscosity, setback value and the breakdown value of the pea starch paste decreased significantly, which showed the cold stability and the thermal stability were improved；the consistency coefficient k of …
Effects Of Enzymeon Physicochemical Properties Of Dough Liquor Extracted From Whole Wheat Mantou Dough,
2018
School of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Enzymeon Physicochemical Properties Of Dough Liquor Extracted From Whole Wheat Mantou Dough, Jiang Zhijian, Liu Liya, Ding Lan, Zhou Sumei, Wang Li
Food and Machinery
The improved mechanism of steamed bread quality by pentosanase(Pn), glucose oxidase (Gox) and complex enzymes was revealed according to the changes in physicochemical characteristics of the dough liquor. The results showed that both Pn and Gox promoted the yield of the dough liquor, the contents of protein and pentosan in the dough liquor changed significantly, the foaming stability and particle size were significantly improved, and the adsorption membrane of protein became dense in texture. The change of the physicochemi-cal properties of the dough liquor caused by Pn or Gox, especially the improvement of foaming stability, may be one of the …
Simultaneous Determination Of Diafenthiuron And Its Degradation Products In Teas By Dispersive Solid-Phase Extraction And High Performance Liquid Chromatography-Tandem Mass,
2018
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan410076, China
Simultaneous Determination Of Diafenthiuron And Its Degradation Products In Teas By Dispersive Solid-Phase Extraction And High Performance Liquid Chromatography-Tandem Mass, Xiao Limin, Wang Meiling, Dai Jieyun, Dai Hua
Food and Machinery
A simple and efficient method based on QuEChERS and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was developed for the determination of diafenthiuron and itss degradation products in tea. The sample was extracted with acetonitrile and cleaned up with QuEChERS. In the chromatographic analysis, three target compounds were separated on a C18 column (150 mm × 4.6 mm, 3.5 μm) with the gradient elution using the mobile phases of acetonitrile and water containing 0.1% acetic acid. The mass analyzer was performed using positive scan mode with MRM monitor using external standard method. The results showed that the limits of …
