Effect Of Extraction Process On Quality And Volatile Flavor Components Of Oil From Macadamia Nuts,
2017
South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524091, China
Effect Of Extraction Process On Quality And Volatile Flavor Components Of Oil From Macadamia Nuts, Shuai Xixiang, Du Liqing, Zhang Ming, Tu Xinghao
Food and Machinery
The effects of two extraction methods (pressing extraction, aqueous extraction) on the quality and volatile flavor compounds from macadamia nuts oil were investigated. The investigation focused on the composition of triglyceride, sterol, fatty acid and volatile flavor components, as well as the contents of tocopherols and mineral elements in macadamia nuts oil. For the fatty acid composition, triglyceride composition, and contents of tocopherols, the results showed that there were not significantly variations in pressing extracted oil and aqueous extracted oil. Fatty acid composition analysis results illustrated that the main fatty acid consisted of oleic acid, palm acid and palmitic acid, …
Optimization Of Extraction Technology Of Protein From Momordica Charantia Residue And Its Inhibitory Effect On Proliferation Of K562 Cells In Vitro,
2017
Henan Province Food Industry Research Institute Co., Ltd,. Zhengzhou, Henan 450053, China;The State Light Industry Food Quality Supervision and Detection Station, Zhengzhou City, Zhengzhou, Henan 450053, China
Optimization Of Extraction Technology Of Protein From Momordica Charantia Residue And Its Inhibitory Effect On Proliferation Of K562 Cells In Vitro, Li Meijuan, Hao Jinghao, Ma Tiantian, Shi Guoqing, Zhang Xinwu, Huang Jihong
Food and Machinery
Single factor combined with uniform design were used to optimized the extraction process of protein from Momordica charantia residue by salt dissolving method, and the inhibitory activity in vitroon K562 cell proliferation of crude extract was determined by MTT assay. The test results showed that the optimal conditions were as followed: salt concentration of 0.25 mol/L, time 3.59 h, pH=9, ratio of liquid-material 10.36︰1 (mL/g) and the temperature of 25 ℃, extracting twice. Under this condition, the actual extraction rate was 9.28%. In the range of experimental concentration, the crude protein from Momordica charantia residue had a significant inhibitory effect …
Effect Of Different Extraction Methods On The Properties And Biological Activity Of Polysaccharides From Radix Glehniae,
2017
College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
Effect Of Different Extraction Methods On The Properties And Biological Activity Of Polysaccharides From Radix Glehniae, Jing Yongshuai, Zhang Danshen, Zhang Ruijuan, Su Lei, Pan Mengshu, Sun Shuaishuai, Wu Lanfang, Zheng Yuguang
Food and Machinery
The polysaccharides were extracted from Radix Glehniae, by using hot water extraction, ultrasonic extraction, microwave extraction, lye extraction, acid extraction and cellulase extraction, and the corresponding polysaccharide was GLP-W, GLP-U, GLP-M, GLP-L, GLP-A and GLP-E. The extraction rate, soluble sugar content, viscosity, structural characteristics, solid morphology, antioxidant activity and hypoglycemic activity of each polysaccharide were measured. The results showed: the extraction rates of polysacchar-ides were GLP-A(39.62%)＞GLP-E(38.33%)＞GLP-L(24.80%)＞GLP-W(23.93%)＞GLP-M(18.92%)＞GLP-U(12.68%); The viscosity of the polysaccharide solution by different extraction methods were increased with the increase of polysaccharide solution concentration, and at the same concentration, GLP-L had the largest viscosity. The content of soluble sugar …
Extraction Optimization Of Volatile Oil From Chinese Elder Herb By Supercritical Co2 And Its Composition Analysis,
2017
Hunan Provincial Engineering Research Center for Ginkgo Biloba, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China
Extraction Optimization Of Volatile Oil From Chinese Elder Herb By Supercritical Co2 And Its Composition Analysis, Jiang Hongyu, Liu Yufeng, Xie Guofei, Liu Yilin, Luo Xiaofang, Wang Zongcheng
Food and Machinery
The extraction conditions of volatile oil from Chinese elder herb by supercritical CO2 were optimized by single factor experiment and response surface methodology. Flow rate of CO2, the pressure, temperature and time of extraction were employed to examine the influences of the yield of volatile oil. The chemical constituents were separated and identified by Gas chromatography-mass spectrometry (GC-MS). The optimal extracting conditions were flow rate of CO2 25 L/h, extraction pressure 30.5 MPa, at 45.0 ℃ for 2.8 h. The extraction rate of volatile oil from Chinese elder herb was 0.86%. 16 kinds of volatile compounds …
Key Technology On The Preparation Of Full Bean Milk By Minuteness Wet Pulverization Method,
2017
College of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
Key Technology On The Preparation Of Full Bean Milk By Minuteness Wet Pulverization Method, Yang Xinjun, Cui Zhengwei, Zhang Yuzhong, Dai Ning
Food and Machinery
To investigate the application of minuteness wet pulverization method on the preparation of full bean milk, experimental and numerical analysis were applied in this paper. The influences of different technological parameters on the fiber grain size after the pulverization were also studied, and the empirical formula was obtained by dimensional analysis. The results showed that the average volume size of fiber grain decreased with the increase of cycle number, static blade number and rotating speed. However, the cut depth determined the limitation size of fiber grain. The increase of cycle number would not affect the grain size after the pulverization …
Preparation Of Iron-Chelating Peptides From Zanthoxylum Bungeanum Seed Protein Using Enzymatic Hydrolysis,
2017
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
Preparation Of Iron-Chelating Peptides From Zanthoxylum Bungeanum Seed Protein Using Enzymatic Hydrolysis, Yuan Hong, Chai Liqin, Quan Li, Wang Lixia, Tian Chengrui, Wang Xiaoyu
Food and Machinery
Zanthoxylum bungeanum seed protein was hydrolyzed with different proteases, and the optimal protease was screened based on the hydrolysis degree and iron-chelating ability of hydrolysates, then iron-chelating peptides were prepared by the optimal protease. Single factor method and response surface methodology based on Box-Behnken design using four factors and three levels were carried out to optimize the conditions of Zanthoxylum bungeanum seed iron-chelating peptide, and the effects, including substrate concentration, enzyme/substrate ratio, hydrolysis pH, temperature, time on iron-chelating ability of hydrolysate were studied. The results indicated alcalase proteases was the optimal protease to prepare iron-chelating peptides from Zanthoxylum bungeanum seed …
Quality Changes Of Yak Meat Under Different Heat Medium And Time,
2017
Academy of Animal and Veterinary Sciences, Qinghai University, Xining, Qinghai 810016, China; Qinghai Academy of Animal and Veterinary Sciences, Xining, Qinghai 810016, China
Quality Changes Of Yak Meat Under Different Heat Medium And Time, Li Shengsheng, Jin Yichao
Food and Machinery
Cooking loss, heat shrinkage rate, color, shear force, and texture of yak meat were measured, which were heated by water and steam at 10, 20, 30, 40, 50, 60 min, respectively, and the correlation of heat time and quality were analyzed. The results showed that cooking loss of yak meat significantly increased with the extension of heat time (P＜0.05), and the increased rate of cooking loss heated by water 21.21% higher than by steam. The heat shrinkage rate of yak meat by water bigger than by steam after being heated from 10 min to 40 min, and the heat shrinkage …
Designing Model For Cigarette Weight Based On Filling Power Of Cut Tobacco,
2017
Qujing Cigarette Factory, HongyunHonghe Tobacco ﹝Group﹞ Co., Ltd., Qujing, Yunnan 655001, China
Designing Model For Cigarette Weight Based On Filling Power Of Cut Tobacco, Xiang Hu, He Xiaoqiang, Liu Geyi, Li Shaochen, Yang Tao, Wang Long, Guo Ge
Food and Machinery
To design a suitable cigarettes weight, on the basis of filling power of cut tobacco, build designing model for cigarette unit weight considertng the specification of cigarette, cigarette paper, tipping paper, ecreteur and the weight of filter rod. The examples indicated that the hardness of the cigarette whose weight designed by the modelis suitable.By evaluation, the sensory quality of the cigarette meets the design requirements, and nothing quality defects such as loose-end and fall of burning cone appeared during the process of evaluating. The unit cigarette weight designed by the model could not only guarantee the physical index and sensory …
Advances On Bioactivity And Separating Methods Of Pitaya Fruit Pigment,
2017
College of Food Sience and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Food Science and Biotechnology of Hunan Provincial Key Labtory, Changsha, Hunan 410128, China
Advances On Bioactivity And Separating Methods Of Pitaya Fruit Pigment, Duan Xiaoyan, Tian Yan, Deng Fangming
Food and Machinery
This paper describes the main components and basic physical properties of the pigment of pitaya fruit， summarizes the extraction technology and purification technology at home and abroad. Gives a comprehensive introduction to the bioactivity of the pitaya fruit and analyzes the problems exist in the research of the pigment as well as the application of the pitaya fruit pigment in daily life.
Analyzing Of Bacterial Diversity Involved In Aspergillus-Type Douchi By 454 Pyrosequencing,
2017
Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Analyzing Of Bacterial Diversity Involved In Aspergillus-Type Douchi By 454 Pyrosequencing, Li Shirui, Shi Cong, Jiang Liwen, Liao Luyan, Zhou Hongli, Li Pao
Food and Machinery
The changes of bacterial diversity in eight stages of Aspergillus fermented bean curd fermentation were determined by 454 high-throughput pyrosequencing technique. The changes and diversity of bacterial community at different stages were studied. The results showed that the similarity of the major microorganisms in different samples at the two levels was high, with a total of more than 90% of the total, including three types of Phytophagous, Proteobacteria and Actinomycetes. The samples with the highest level of homogeneity were HY04, and 31 major genera were found in it. It was also found that the abundance of Weissella, Bacillus, Staphyloco-ccus, Lactococcus, …
Isolation And Identification Of Lactic Acid Bacteria From Fermented Vegetables And In Vitro Resistance Screening,
2017
College of Food Sciences, Southwest University, Chongqing 400715, China
Isolation And Identification Of Lactic Acid Bacteria From Fermented Vegetables And In Vitro Resistance Screening, Zhou Xianrong, Lan Lingxia, Tang Yanyan, Huang Shenglan, Li Yuzhu, Yu Lihong, ZalN Zsolt, Zhao Xin, Du Muying
Food and Machinery
This study aimed to isolate lactic acid bacteria containing in vitro resistance ability from Sichuan fermented vegetables. Five strains of Lactobacillus were isolated from fermented vegetables and analyzed by 16S rDNA. Four strains of them were Lactobacillus plantarum, named as E-6-1, E-1-2, E-6-3, D-2-3 respectively, and another one was Lactobacillus alimentarius, named as C-2-1. The in vitro resistance of the 5 strains was determined by artificial gastric juice and bile salt. The results showed that the lactic acid bacteria numbered D-2-3 had good anti-artificial gastric juice ability, and the survival rate was 95.38% after 3 h of artificial gastric juice …
Identification Of 4 Polyphenolics From Seeds Extracts Of Camellia Semiserrata Chi.,
2017
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Identification Of 4 Polyphenolics From Seeds Extracts Of Camellia Semiserrata Chi., Wang Weijie, Cao Qingming, Lan Fang, Wang Wenfei, Bao Liyuan
Food and Machinery
To comprehensively develop and utilize Camellia semiserrata resources, compounds of ethanol extract of Camellia semise-rrata Chi. cake were separated and identified. Five purified compounds were achieved by HPLC preparation from 4 fractions including XVII, XXVI, XXVIII and XXXIV by ethyl acetate extraction and silica gel column chromatography. The analysis of compound 4 has been reported in another paper. Four compounds were identified as protocatechoic acid (1), apigenin-6-C-β-D-glucopyranoside (2), kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (3), and kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (5) by spectral analysis, among which, compounds 3 was the first time reported in the Camellia genus, and compounds 5 was firstly reported in Camellia semiserrata Chi., The …
Study On The Quality Change Of Soybean Oil In The Frying Process Of Chicken Rice,
2017
Key Laboratory for Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Study On The Quality Change Of Soybean Oil In The Frying Process Of Chicken Rice, Zhang Gensheng, Wang Rui, Yue Xiaoxia, Zhang Honglei, Chi Tianqi
Food and Machinery
To soybean oil as the main raw material, chicken for the fried food. The effects of different frying time, frying temperature and the quality of each batch of fried chicken on the quality of soybean oil were studied by measuring the physical and chemical indexes, including color, acid value, peroxide value, carbonyl valence price and polar component of soybean oil. Moreover, the low-frequency nuclear magnetic resonance imaging (MRI) technology was used to verify the physical and chemical indicators. The results showed that the color, acid and carbonyl value of the frying oil increased with the frying time, temperature and the …
Enzyme-Linked Sensitization Biosensor Detection Of Bisphenol A In Food Matrix Based On Magnetic Nanomaterials,
2017
School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
Enzyme-Linked Sensitization Biosensor Detection Of Bisphenol A In Food Matrix Based On Magnetic Nanomaterials, Xu Zhou, Tang Yao, Wang Rong, Chen Maolong, Wen Li, Cheng Yunhui
Food and Machinery
A horseradish peroxidase enzyme-sensitized detection platform based on functionalized magnetic nanoparticles and gold nanoparticles was established with the nanomaterials as the carrier and the bisphenol A aptamer and the complementary strand as the biometric recognition unit. The method about rapid pretreatment and trace detection of bisphenol A in food matrix was established. The BPA aptamer binding to the magnetic nanomaterials could compete with the complementary strands of the aptamer and the horn root peroxidase (HRP) modified gold nanoparticles. The effect of HRP on the catalytic hydrolysis of the substrate resulted in the change of characteristic peaks at 450 nm, helping …
Relationship Of Potato Starch Granule And Its Enzymatic Hydrolysis Properties,
2017
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; NationalEngineering Laboratory for Cereal Fermention Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Relationship Of Potato Starch Granule And Its Enzymatic Hydrolysis Properties, Zhan Jinling, Sun Binghua, Xie Yayun, Jin Zhengyu, Tian Yaoqi
Food and Machinery
Mechanical pulverization was generally used to fractionate starch granules, but this method produced broken starch granules, thus resulting in the difficulties in finding the relationship between particle size of starch granule and hydrolysis efficiency by enzymes. Therefore, a sedimentation method based on stokes law was developed to produce unbroken starch granules with different particle sizes. The results showed that four sizes of starch granules were obtained and their average equivalent particle diameters were 17.39, 25.81, 38.77, and 56.53 μm, respectively. Furthermore, smaller starch granules possessed large specific surface and exhibited higher hydrolysis rate. A negative correlation was observed between granule …
Research On Non-Destructive Methods For Soluble Solid Content Detection Of Astringent Persimmon Based On Near-Infrared Hyperspectral Technology,
2017
College of Mechanical and Electronic Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
Research On Non-Destructive Methods For Soluble Solid Content Detection Of Astringent Persimmon Based On Near-Infrared Hyperspectral Technology, Wei Xuan, He Jincheng, Ye Dapeng, Jie Dengfei
Food and Machinery
This study collected the near infrared (NIR) hyperspectral images of 150 astringent persimmons, with the spectra are in 900~1700 nm. Monte Carlo-uninformative variable elimination (MC-UVE) algorithm and successive projections algorithm (SPA) were adopted to the optimization of wavelengths obtained from the region of interest (ROI). Eight wavelengths were selected by MC-UCE-SPA. These feature wavelengths were 924.69, 928.05, 1 112.72, 1 270.91, 1 365.3, 1 402.42, 1 453.06 and 1 547.69 nm, respectively. The spectral reflectance of the 8 feature wavelengths were applied to establish the detective model for the soluble solid content (SSC) of persimmon by partial least squares regression …
The Effects Of Convey Roller’S Material And Roughness On The Automatic Orientation Of Eggs,
2017
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
The Effects Of Convey Roller’S Material And Roughness On The Automatic Orientation Of Eggs, Jiang Song, Wang Jing, Jia Danfeng
Food and Machinery
To determine the optimum working parameters of the egg orientation, the influence of convey roller’s material and roughness on egg’s directional movement was studied. The results showed that the horizontal deflection angle of the egg was the largest on the aluminum alloy roller and the smallest on the nylon roller. Convey rollers of different materials had no significant influence on the axial displacement and the guiding distance of guide rod. The surface roughness of carbon steel roller, aluminum alloy roller and organic glass roller had few effects on the rolling distance, the effect of nylon roller on that was relatively …
Simulation Of Workspace And Path Design Of Industrial Robot With Six Joints,
2017
Anhui Wenda University of Information Engineering, Hefei, Anhui 231201, China
Simulation Of Workspace And Path Design Of Industrial Robot With Six Joints, Li Juchen, Zeng Yihui
Food and Machinery
Workspace of industrial robot with six joints is derived and simulated by MATLAB software. With the quintic interpolation calculation, the path of industrial robot with six joints is designed. The simulation analysis of the path of industrial robot with six joints is carried out by MATLAB software. The results show that the workspace of industrial robot with six joints can basically meet needs of work in food packaging process. Moreover, the movement of industrial robot with six joints is very smooth. And the curve of angle, velocity, acceleration of each joint is continuous. And the planned path of welding robot …
Applications Of Virtual Reality Technology In Food Factory Machine And Equipment Teaching,
2017
Henan Vocational Institute of Industry, Nanyang, Henan 473000, China
Applications Of Virtual Reality Technology In Food Factory Machine And Equipment Teaching, Ding Yansong, Chen Lingping
Food and Machinery
Originning from professional and syllabus of the food machinery and equipment curriculum, for the purpose of improving the students' knowledge and understanding of the mechanical structure and the principal of food machinery, abandoning the traditional teaching mode of intersecting, a virtual reality technology is adopted in the teaching of food factory equipment and machinery, and a virtual dismounting software is designed, so as to make the principal of food machinery more intuitive for students, and grasp the structure of then well. Finally it can improving and deepening the students' unstanding and recognition of the food machinery, and achieve the goal …
Research On Traditional Food Packaging Design Incorporated With Chinese Calligraphy Elements,
2017
College of Art ＆ Design, Xiangnan University, Chenzhou, Hunan 423000, China
Research On Traditional Food Packaging Design Incorporated With Chinese Calligraphy Elements, Mao Hongda
Food and Machinery
As an art for the manifestation of Chinese characters, calligraphy and painting is always one whole group, and Chinese characters originated from painting are naturally endowed with pictographic and ideographic features. From the point of view of artistic characteristics, Chinese characters in calligraphy can be regarded as an endless variety of traditional culture symbols or patterns, and therefore, these calligraphy elements are hopefully to be used as elements for main-body designs or decoration shades in the traditional food packaging design by smart and reasonable methods. This paper also put forward rules that should be followed duringthe application of Chinese calligraphy …
