Analysis Of Functional Components And Organic Selenium In Se-Enriched Citrus Vesscosa,
2018
College of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, China; Shaanxi Engineering Labs of Se-enriched Food, Ankang, Shaanxi 725000, China
Analysis Of Functional Components And Organic Selenium In Se-Enriched Citrus Vesscosa, Yang Xu
Food and Machinery
The contents of total phenolics, flavonoids, ascorbic acid, glutathione and carotenoid were examined in five different processed and utilized parts, which were peels, pulps, juices, pomaces and seeds. The optimum extraction process of inorganic selenium was determined by single factor and response surface design. Combining with total selenium and inorganic selenium contents, analyzed the ratio of organic selenium in various parts. Results indicated that there were significant differences in the contents of these functional nutrients, while the peels had the highest contents. When the materials were extracted with the ratio of 115.20 (material to water) at 91.22 ℃ for 7.42 …
Analysis Of Fatty Acid Composition And Content In Three Strains Of Stropharia Rugoso-Annulata By Gc-Ms,
2018
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China; Shanghai Baixin Bio-Tech Co., Ltd., Shanghai 201403, China
Analysis Of Fatty Acid Composition And Content In Three Strains Of Stropharia Rugoso-Annulata By Gc-Ms, Zhao Yan, Ren Yunfei, Chen Mingjie, Zha Lei, Song Xiaoxia, Guo Ligang, Wang Chenguang
Food and Machinery
The fatty acids composition and relative content were analyzed by gas chromatography-mass spectrometry (GC-MS), which were extracted from the mycelia of Stropharia rugoso-annulata Farlow apud Murrill strains Gaoyou, Zhaoyang and Tufei. The results showed that 15 kinds of saturated fatty acids and 18 kinds of unsaturated fatty acids were found in Gaoyou and Zhaoyang mycelia. The fatty acids composition in Tufei mycelia consisted of 11 kinds of saturated fatty acids and 17 kinds of unsaturated fatty acids, which were less than those in Gaoyou and Zhaoyang mycelia. The relative content of unsaturated fatty acids was higher than that of saturated …
Fisher Discriminant Analysis For Moldy Degrees Of Maize Samples Based On The Feature Selection Of Hyperspectral Data,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Fisher Discriminant Analysis For Moldy Degrees Of Maize Samples Based On The Feature Selection Of Hyperspectral Data, Dai Songsong, Yin Yong
Food and Machinery
In order to improve the identification accuracy of moldy degrees of maize samples using hyperspectral, the identification effects of moldy maize at the full wavelength and the characteristic wavelength were investigated in this study, respectively. Firstly, the hyperspectral data of 250 moldy maize samples were obtained by hyperspectral image acquisition system, and the standard normal variate (SNV) and multiplicative scatter correction (MSC) were employed to preprocess the original data; and then the MSC was adopted by comparing the results of the preprocessed and non-preprocessed data. Secondly, nine characteristic wavelengths were selected by using the partial least squares regression coefficients. Finally, …
Effect Of Degradation Of Nitrite By Organic Acids In Pickles,
2018
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
Effect Of Degradation Of Nitrite By Organic Acids In Pickles, Shang Jingtian, Wang Xiujun, Wang Jihui
Food and Machinery
In order to investigate the degradation of nitrite by organic acids during the fermentation of pickles, the organic acids were analyzed by high performance liquid chromatography (HPLC), and 6 different kinds of organic acid for nitrite degradation in vitro were studied. The results showed that the pickles contained oxalic acid, tartaric acid, lactic acid, acetic acid, succinic acid and other organic acids. In 72 hours, all 6 kinds of organic acid could degrade nitrite; the order of ability of nitrite degradation was: oxalic acid > tartaric acid > citric acid > malic acid > lactic acid > succinic acid > acetic acid, and the nitrite degradation …
Uncertainty Evaluation Of The Determination Of Aflatoxin B1 In Peanut Butter By High Performance Liquid Chromatography,
2018
Taiyuan College, Taiyuan, Shanxi 030032, China
Uncertainty Evaluation Of The Determination Of Aflatoxin B1 In Peanut Butter By High Performance Liquid Chromatography, Xiao Lilong, Hua Jin
Food and Machinery
In order to evaluate the uncertainty of determination of Aflatoxin B1 in peanut butter by high performance liquid chromatography. According to the uncertainty assessment described in CNAS—GL06-2006 Guidance on evaluation the uncertainty in chemical analysis and JJF 1059.1—2012 Evaluation and expression of uncertainty in measurement, the components of uncertainty in the measuring process were studied and analyzed, and the related expanded uncertainty was calculated and evaluated. The results of method showed the content of Aflatoxin B1 in peanut butter was 25.12 μg/kg, the related expanded uncertainty was 2.1%, and the determination result was X=(25.12±0.528) μg/kg, k=2. Among the …
Optimization Gelling Medium And Color Developer For Bacterial Testing Slip,
2018
School of Food and Biological Engineering, XiHua University, Chengdu, Sichuan 610039, China
Optimization Gelling Medium And Color Developer For Bacterial Testing Slip, Guo Dengfeng, Wang Lingjia, Shu Xiaomeng, Yang Xiao, Zhang Wei, Zhang Guangfeng
Food and Machinery
The cold water-soluble gel agent was screened and the gel medium composition and developer concentration were optimized，by comparing with colony count test results between bacterial testing slip and pour-plate culture method. The best composition was that carrageenan and CMC mixed in 21 (W/W), the gel powder and the medium powder mixed in 21 (W/W) and TTC actual concentration of 0.025 mg/mL. The colony count test results were no significant difference compared with the pour-plate culture method. The optimized gelling agent and color developer could be used to prepare bacterial testing slip.
Finite Element Simulation On Plastic Forming Process Of Multi-Interface Tube Material In Lightweight Food Equipment,
2018
Henan Ploytechnical Institute, Nanyang, Henan 473009, China; School of Mechatronics Engineering, Wuhan University of Technology, Wuhan, Hubei 430070, China
Finite Element Simulation On Plastic Forming Process Of Multi-Interface Tube Material In Lightweight Food Equipment, Zhu Chengjun, Wang Jing
Food and Machinery
This paper studied the plastic forming process of multi-interface tube materials in lightweight food equipment. Taking the multi-interface pipe of the food machinery spindle head as the research object, the plastic forming method was determined. The effects of temperature and friction coefficient on the tube wall thickness increment, the end inner diameter and the load were studied by DEFORM software, and a plan was designed to optimize the common problem. Studies have shown that this process combines the advantages of cold extrusion and warm extrusion, saving materials and losing the weight, and can meet the needs of small food machinery …
Effects Of Different Storage Temperature On Quality And Fresh-Keeping Of Cynoglossus Semilaevis Gunther,
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; College of
Effects Of Different Storage Temperature On Quality And Fresh-Keeping Of Cynoglossus Semilaevis Gunther, Li Na, Xie Jing
Food and Machinery
The effect of storage temperatures (such as 10, 4, 0 and -3 ℃) on the change of quality characteristics and fresh-keeping of cynoglossus semilaevis gunther was investigated. The changes in TVC, dripping loss, cooking loss, electric conductivity, TVB-N, K value, biogenic amines and total amino acid were studied. Combined with sensory evaluation, it could be concluded that with the extension of storage time, water hold capacity decreased, and electric conductivity, TVB-N, K value, total amino acid, and TVC increased. The change rate of every index decreased by the decreasing of storage temperature. The biogenic amines accumulated during the storage period …
Effects Of Storage Temperature And Duration On Quality Properties Of Fresh Rice Noodles,
2018
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Effects Of Storage Temperature And Duration On Quality Properties Of Fresh Rice Noodles, Zhu Hong, Wang Fang, Yi Cuiping
Food and Machinery
Fresh rice noodles at the different temperatures（4, 25, 37 ℃）during 0～30 h storage, the total plate count (TPC), textural properties, cooking properties, color and sensory properties were analyzed. The results indicated that TPC of fresh rice noodles at 4 ℃ were within the safe range during 30 h, the hardness and chewiness of the products were higher than those of the 25 ℃ and 37 ℃ groups at the same storage time, the flexibility was relatively low; at 25 ℃, the TPC of fresh rice noodles were within the safe range during 18 h, the textural properties better than 4 …
Effect Of Low-Power Microwave Treatment On Storage Quality Of Kyoho Grape,
2018
School of Tea and Food Acience＆Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Effect Of Low-Power Microwave Treatment On Storage Quality Of Kyoho Grape, Chen Mengya, Lu Jiahui, Zhang Haiwei
Food and Machinery
In order to study the effect of low-power microwave treatment on the postharvest quality of Kyoho grape, the grapes were treated with 32.5, 65.0, 97.5 and 130.0 W microwave respectively. The untreated grapes were used as the control, and all Kyoho grape stored at 0～2 ℃ for 40 days. The results showed that the low-power microwave treatment below 97.5 W had positive effect on the preservation of grape, which could prolong the ripening and senescence of Kyoho grape.The group with 32.5 W low-power microwave treatment had the best effect compared with the control in the end of storage period.which inhibited …
Apple Surface Defect Detection Research Based On Improved Particle Swarm Optimization Algorithm,
2018
Mechanical and Energy Engineering, Huang Huai University, Zhumadian, Henan 463000, China
Apple Surface Defect Detection Research Based On Improved Particle Swarm Optimization Algorithm, Cheng Lei
Food and Machinery
Premature judgment mechanism of particle swarm is established with fitness function. Adaptive adjustment of particle inertia weigh and acceleration factor of anti cosine strategy are optimized particle swarm to give the apple surface defect process. Simulation results show that improved particle swarm algorithm is more clearer detecting the defect of apple surface, the maximum missing rate test index is 4.5%, and less than other algorithms, and the least time comsuming in complete the missing rate, so that it is the new method for quality detection of apple.
Isolation And Identification Of Immunoactive Peptides From Rice Protein Hydrolysates With Medium-Pressure Ion Exchange Chromatography,
2018
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Isolation And Identification Of Immunoactive Peptides From Rice Protein Hydrolysates With Medium-Pressure Ion Exchange Chromatography, Cheng Yunhui, Mao Tianmi, Huang Lu, Chen Maolong, Wen Li, Xu Zhou
Food and Machinery
Medium-pressure ion exchange chromatography was used for further fractionation of rice immunoactive peptides obtained from Trypsin hydrolyzation and gradient ethanol elution with DA201-C macroporous adsorption resin (40% ethanol fraction). The results showed that the optimal parameters for fractionation of RPHs-A3 fractions by WorkBeads 40 Q on a 2.6 cm×40 cm columns were as follows: Sample: 5 mL, 30 mg/mL 40% ethanol fraction; Equilibration buffer A: pH 9.0, 0.01 mol/L Tris-HCl; Elution Buffer B: pH 9.0, 0.01 mol/L Tris-HCl containing 1 mol/L NaCl; Sample flow rate: 1 mL/min; Elution flow rate: 10 mL/min. Five fractions were obtained after NaCl gradient elution. …
Separation And Identification Of The Hypnotic Active Ingredients Of Schisandra Chinensis,
2018
Food Faculty of Jiangnan University, Wuxi, Jiangsu 214122, China
Separation And Identification Of The Hypnotic Active Ingredients Of Schisandra Chinensis, Zhang Ziyu, Xu Deping
Food and Machinery
To screen the constituents with dormant activity in Schisandra chinensis and analyze the active ingredients. The content of dopamine (DA) in mouse cerebral cortex was detected by high performance liquid chromatography (HPLC), and the sleeping effect was observed by sleep method. The effects of S. chinensis on the hypnotic effect were studied by using macroporous resin column, MCI column and ODS column. Active ingredients with hypnotic effect were separated, and the compounds isolated from active ingredients were structurally identified by nuclear magnetic resonance (NMR). The elution fraction of MCI and the elution fraction of 95% ethanol in macroporous resin significantly …
Comparison On Functional Properties Of Oat Protein Extracted From Different Ways,
2018
College of Food and Bioengineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Comparison On Functional Properties Of Oat Protein Extracted From Different Ways, Xu Yingyi, Xu Yanxia, Wang Yu
Food and Machinery
The oat flour as raw material, the oat proteins by alkali extraction and acid precipitation (AOP) and enzymatic method (EOP) were comparatively evaluated for functional properties ( solubility, foaming properties, emulsifying properties, amino acid compositions). The results showed that at the isoelectric point of the protein, solubility, foaming and emulsifying properties of AOP and EOP reached minimum, and emulsion stability of AOP and EOP were the highest; with the increase of NaCl concentration, the solubility, foamability, foam stability and emulsifying properties were basically increased first and then decreased, and emulsion stability decreased;The total amino acids of AOP and EOP were …
Process Optimization For Purification And Preparation Of Hairy Antler Grounds Antioxidant Peptide Assisted By High-Intensity Pulsed Electric Fields,
2018
College of Tourism Huangshan University, Huangshan, Anhui 245041, China
Process Optimization For Purification And Preparation Of Hairy Antler Grounds Antioxidant Peptide Assisted By High-Intensity Pulsed Electric Fields, Jiang Wei, Jin Shenglang, Yin Yongguang
Food and Machinery
Antioxidant peptides were prepared from hairy antler grounds by high-intensity pulsed electric fields (PEF) jointed bromelain, and then they were isolated and purified. The degree of hydrolysis and scavenging rates of DPPH· was considered as test indexes. According to the results of the single factor experiment, the response surface methodology (RSM) experiment was conducted on three factors at five levels to analyze the factors and interaction effects on the scavenging rates of DPPH·. Then the macroporous resin was used to desalt, separate and purify hairy antler antioxidant peptides, and the antioxidant activities of hairy antler peptides were also analyzed. The …
Research Progress On Extraction Technology And Functional Activity Of Purple Sweet Potato Pigment,
2018
Department of Chemistry, Xinzhou Teachers University, Xinzhou, Shanxi 034000, China
Research Progress On Extraction Technology And Functional Activity Of Purple Sweet Potato Pigment, Zhao Erlao, Yan Wei, Gao Ziyi, Huangfu Yangxin, Zhao Sanhu
Food and Machinery
Based on the literature learning method and summariz-ation, the domestic research progresses on the extraction technology and the functional activity of purple sweet potato pigment were reviewe. The application prospect of the purple sweet potato pigment had also been presented in this paper, which provided a reference for its further research and development.
Research Progress On Effects Of The Ozone Treatment On Post-Harvest Physiology And Storage Quality Of Fruits,
2018
Weinan Vocational & Technical College, Weinan, Shaanxi 714026, China
Research Progress On Effects Of The Ozone Treatment On Post-Harvest Physiology And Storage Quality Of Fruits, Jiang Bao
Food and Machinery
As a non-thermal technology, ozone is being applied to food and fruit which become more and more popular. On the basis of the analysis of the influencing factors for preservation effect of ozone, the latest process in effects of ozone on post-harvest physiology and storage quality of fruits were reviewed, providing a basis and reference for the ozone better applied to fruit storage and preservation.
Optimization Of Alcohol Fermentation And Acid Characteristics Analysis In Loquat Vinegar Production,
2018
Food Science College, Southwest University, Chongqing 400715, China
Optimization Of Alcohol Fermentation And Acid Characteristics Analysis In Loquat Vinegar Production, Duan Zhenzhen, Zhou Caiqiong, Yuan Min, Chang Rong
Food and Machinery
Red flesh loquat named Jinhua No.1 was used as experimental material to optimize alcohol fermentation process and analyze the acidity characteristics of loquat vinegar in this study．The effects of yeast species and inoculation amount, pH, fermentation temperature and initial sugar content on the quality of loquat vinegar were studied, and the optimal fermentation conditions were determined by the alcoholic degree as the response value. The results showed that the yeast strain Yb was the dominant yeast strain of loquat vinegar, the optimal process parameters were that the yeast inoculation amount 0.05% was fermented at 25 ℃ and pH 3.5. Under …
Optimization Of The Compound Fermentation Process Of Red Chili And Pickled Chili Juice,
2018
Food Science and Biotechnology of Hunan Provincial Key Labtory, College of Food Sience and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Optimization Of The Compound Fermentation Process Of Red Chili And Pickled Chili Juice, Wang Wancheng, Zhao Lingyan, Deng Fangming
Food and Machinery
Red line chili and pickled chili juice were mixed in a 11 (w/w) ratio, and inoculated with Lactobacillus plantarum, Lactobacillus acidophilus and Leu-conostoc mesenteroides to get fermentation. The lactobacillus inoculation quantity, fermentation temperature and fermentation time were selected as the experimental factors, and the lactic acid content was used as the response value. The single factor and response surface test were designed to optimize the fermentation process. The best conditions for optimization were as follows: inoculation 6%, fermenting at 35 ℃ for 6 days. The validation test results showed that the fermented pepper products’ lactic acid content was 0.74% and …
Optimization Of The Quantitative Determination Method Of The Burning Cigarette Ash Integration Based On Imagej,
2018
Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Optimization Of The Quantitative Determination Method Of The Burning Cigarette Ash Integration Based On Imagej, Feng Yajie, Wang Jianmin, Liang Miao, Mu Lin, Ma Shengnan, Wang Huaixu, Xu Linghe
Food and Machinery
In order to improve the accuracy and repeatability of the integration quantitative determination method based on ImageJ for the ash from the burning cigarette., an optimized scheme was conducted in this study. The scheme was optimized from three aspects, including the selection of cigarette combustion surface, the selected height as well as the width of the burning cigarette columnar ash. The established optimal scheme was as follows: ① Taking pictures of the burning cigarette when it was burned to 1 cm away from the tipping paper. ② Using a height of 25 mm, 6.46 mm width rectangular box to select …
