Effects Of Antibacterial Pad Containing Silver On The Chilled Meat Preservation,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Antibacterial Pad Containing Silver On The Chilled Meat Preservation, Zhang Chunsen, Xu Dan, Zhou Min
Food and Machinery
The pads containning different weight content of MMT-Ag (3%, 5%, 8%, and 10%) were put on the bottom of the tray with the corn bracts on the top as the separate layer, on which the ground fresh meat was placed. After wrapping by PE films, the ground meat was stored at 4 ℃. The total viable counts, TVB-N, TBARS, pH value, moisture content, cooking loss, and sensory evaluation scores of the meat were measured everyday, in order to investigate the effects of MMT-Ag content in the pad and application of separate layer on the preservation of chilled meat. The results …
Effect Of The Heat Pump Drying Technology On The Color And Texture Of Preserved Bergamot,
2017
Guangdong Zhancui Food Co., Ltd., Chaozhou, Guangdong 515634, China; College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Effect Of The Heat Pump Drying Technology On The Color And Texture Of Preserved Bergamot, Zhou Aimei, Wang Shuang, Liu Xin, Zhong Qingping, Liu Chunhong, Huang Kaixin, Chen Hanmin, Cao Yong
Food and Machinery
The technological parameters of heat pump drying for sugar preserved Bergamot were evaluated by testing drying rate and the moisture content, color and texture of the products compared with the traditional natural drying and hot air-drying technology. Results: It showed that drying temperature had the greatest influence on the drying rate of heat pump drying, followed by relative humidity and tile density respectively. The optimal parameters of the heat pump drying technology were as follows: drying temperature 49℃, relative humidity 40%, tile density 0.75 g/cm2. Under these conditions, the time for drying the products to moisture content of …
Optimization Of Rapid Liquefaction Process Of Kelp And Its Products Analysis,
2017
Weihai Changqing Ocean Science Thechnology Co., Ltd., Rongcheng, Shandong 264300, China
Optimization Of Rapid Liquefaction Process Of Kelp And Its Products Analysis, Chang Lirong, Zhao Xiangzhong, Yao Yanyan, Wang Xiaohui
Food and Machinery
Kelp liquefaction rate as technical index, by biological enzymolysis technology, the enzymatic hydrolysis conditions were optimized, such as granularity, substrate concentration, reaction temperature, reaction time and pH, and the monosaccharide composition and oligosaccharide polymerization degree of kelp enzymatic hydrolysate were also analyzed separately by the high performance liquid chromatography (HPLC) and high performance gel permeation chromatography (HPGPC). The result suggested that the optimum conditions of rapid liquefaction of kelp were as followed: the size of raw material 100 mesh, the ratio of material to liquid 1︰12 (g/mL), pH 8, reaction temperature 50, and reaction time 12 h. Under this condition, …
Effect Of The Cassava Flour On The Qualities And Texture Characteristics Of Cake,
2017
Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China; Guangxi Crop Gene
Effect Of The Cassava Flour On The Qualities And Texture Characteristics Of Cake, Wan Gying, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Wei Ping, Zhou Kui
Food and Machinery
The paper focused on the effect of the cassava flour on the physical properties, sensory qualities and texture characteristics of cake. Different proportion of cassava flour instead of low-gluten flour was used to make cake, and the qualities and texture indexes of the products were evaluated. The results showed that with increase of the cassava flour, retraction rate of cake first decreased then increased. However, the sensory score of cake was found first increased then decreased. The baking loss rate, density, hardness and chewiness of cake increased, and the specific volume, moisture content, springiness and cohesiveness of cake was reduced. …
The Effects On Phesicalchemical Properties And Surface Temperature Change Of Cut Tobacco During Convection Drying,
2017
Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
The Effects On Phesicalchemical Properties And Surface Temperature Change Of Cut Tobacco During Convection Drying, Duan Kun, Zhao Yongzhen, Lu Changtong, Chen Liangyuan, Wu Wentao, Zhao Zhiwei, Wang Hongwei, Zheng Fengyang, Li Longfei, Zhu Wenkui
Food and Machinery
Moisture content and temperature variation of cut tobacco during convective drying were detected with the different hot air temperature from 70 ℃ to 120 ℃. The heat and mass transfer model for the variation of cut tobacco surface temperature with moisture content was established, and the characteristic temperature was proposed to characterize the heating degree of cut tobacco in the drying process. Then the correlation between the physicochemical properties of cut tobacco and the characteristic temperature was analyzed after the end of drying (12.5% moisture content of wet base). The results were present as follows: ① Heat and mass transfer …
Study On Grooved Filter’S Selective Retention To Flavor In Mainstream Smoke,
2017
Technology Center of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China
Study On Grooved Filter’S Selective Retention To Flavor In Mainstream Smoke, Lu Ping, Gu Liang, Wang Jianmin, Li Mingzhe, Li Guodong, Gao Mingqi, Ji Peng, Hu Shaodong
Food and Machinery
Normal acetate fiber filter, inside grooved filter and outside grooved filter were chosen as objects in the research. Cigarettes were smoked by smoking machine and a method of SDE-GC/MS was used to analyze flavor composition of extraction liquid. Quantitative and relative analysis was made via data analysis method. The results showed that the number of common and minor error flavor in filter and Cambridge filter was 96. To all kinds of flavors, the retention efficiency of grooved filter was higher than normal acetate fiber filter. Retention of flavor compounds in mainstream smoke showed strong selectivity. The selectivity was mainly positive, …
Progress On Terpenoid Volatiles In Citrus Fruits,
2017
College of Food Science, Southwest University, Chongqing 400715, China; National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China
Progress On Terpenoid Volatiles In Citrus Fruits, Feng Guirong, Xie Jiao, Deng Lili, Zeng Kaifang, Yao Shixiang
Food and Machinery
Terpenoid is the major type of citrus fruit volatiles. The paper reviewed the progress of researches on terpenoid volatiles in citrus fruits including the profiles and biosynthetic pathway of terpenoid volatiles, the effect of preharvest and postharvest factors on the terpenoid volatiles of citrus fruits. In this paper, the future research topic of the relevant area was also proposed, which would be beneficial for the research community.
Research Progress In The Studies Of Oligosaccharides Metal Complex,
2017
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Research Progress In The Studies Of Oligosaccharides Metal Complex, He Hong, Chang Manqian, Song Hongbo
Food and Machinery
The research about oligosaccharide-metal chelate, which has the biological activities of oligosaccharides and metal ions, had been becoming a hot topic. In this study, the recent achievements of preparation technology, product properties and functional applications of oligosaccharide-metal chelate were reviewed, and the development direction was also prospected.
Deep Sequencing Reveals Fungal Community Evolution In The Production Of Daqu Fermented Different Seasons,
2017
The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan 644000, China
Deep Sequencing Reveals Fungal Community Evolution In The Production Of Daqu Fermented Different Seasons, Zhu Wenyou, Nie Yao, Xu Yan
Food and Machinery
In this paper, it was studied that the changes of fungal community in the production of Daqu between the summer and autumn by using high-throughput sequencing technology and multivariate statistical methods. It was showed that the main fungi in the production of Daqu in summer were 14 genera as well as that were 17 genera in autumn. The main fungi in the production of Daqu in summer were all existed in Daqu produced in autumn. Pichia, Saccharomycopsis and Wickerhamomyces were the main fungi in the beginning of Daqu production in the two seasons of summer and autumn, and Pichia was …
Research On Innovative Design Of Milk Packing Robot Based On Kansei Engineering,
2017
Academy of Art and Design, Anhui University of Technology, Ma’anshan, Anhui 243032, China; School of Art, Design and Media, East China University of Science and Technology, Shanghai 200237, China
Research On Innovative Design Of Milk Packing Robot Based On Kansei Engineering, Xiao Wangqun, Chen Long, Zhang Liangan
Food and Machinery
Aiming at the manufacturer's needs of appearance, man-machine and color of the existing milk packing robot, the application of kansei engineering theory were promoted to collect and analyze the related vocabulary of milk packing robot. By means of visual simulation scoring method (VAS) and KJ method, qualitative and quantitative studies were carried out, and the perceptual demands of users for milk packing robots are obtained. Moreover, the cognitive errors between designers and users could be reduced, and the theoretical research results were applied in product design. Therefore, this would provide reference for milk packing robot innovative design.
Research Progress Of Ohmic Heating For Food,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; National Food Science and Engineering Experime
Research Progress Of Ohmic Heating For Food, Wang Xiaoyan, Pan Xiaoyang, Cheng Yudong, Jin Yinzhe
Food and Machinery
As an internal heating technology, ohmic heating is a method using the inherent electrical resistance of food materials to generate heat. Compared with other heating methods, ohmic heating is faster and more uniform in heating. In this review, the main components of ohmic heating equipment and its effects on electrical conductivity of food were discussed. The mathematical simulation of the temperature distribution of food during ohmic heating was also summarized. Moreover, the applications of ohmic heating for food including blanching, evaporation, dehydration, fermentation, extraction, thawing, and sterilization were classified. In addition, the research prospect of ohmic heating for food was …
Prediction Of Moisture Content Of Noni Fruit Powder By Freeze-Drying Process Based On Plsr And Infrared Spectroscopy,
2017
Haikou Key Laboratory of Research and Development on Topical and Special Medicine and Edible Plant, Haikou, Hainan 571127, China; College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan 571127, China
Prediction Of Moisture Content Of Noni Fruit Powder By Freeze-Drying Process Based On Plsr And Infrared Spectroscopy, He Yunxiao, Zhang Xiaoqing, Zhang Yang, Liu Hong
Food and Machinery
Noni powders with the moisture content of 15.33% were prepared from fresh noni fruit by spray drying, then vacuum freeze drying to obtain samples with moisture content (0.44%～9.00%) by different dying time respectively. Then the model between IR and water content of all samples with partial least squares regression (PLSR) was established. The results showed that IR absorption peak of water appeared about 1 640 cm-1, and the absorption peak was influenced by the freeze drying time. PLSR model with moisture content in range of 0.44%～9.00% in the noni fruit powder was also built, and the square of …
Research On Lawsuit Relief Mechanism Of Food Damage Infringement,
2017
Shanxi DaTong University, Datong, Shanxi 037009, China
Research On Lawsuit Relief Mechanism Of Food Damage Infringement, Zhang Youlin
Food and Machinery
Compared with general tort, food damage infringement has such characteristics as victim scale, infringement subject diversification and serious damage. However, the current food tort litigation relief mechanism has not paid enough attention to these characteristics, resulting in a series of problems, such as the difficulty in providing evidence by victims, high litigation costs, and too loosetort liability. So it is necessity to establish a science public interestlawsuit system for food tort litigation, reverse the burden of proof in the food tort litigation, , and increase the food tort liability, so that to promote the smooth realization of the function of …
Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test,
2017
Louisiana State University and Agricultural and Mechanical College
Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test, Kennet Mariano Carabante Ordonez
LSU Doctoral Dissertations
Ranking tests are important preference and attribute difference tools for sensory evaluation. Replicated testing is used widely to reduce the number of panelists required in other sensory methods such as discrimination. The information regarding replications sensory ranking is limited. This research evaluated important statistical and technical aspects for the development of the foundation for duplicated sensory ranking tests. Three studies were accomplished: 1) A study of nonparametric analyses on real preference ranked data; 2) a sensitivity study of two samples serving protocols for duplicated visual ranking, and 3) protocols comparison in taste. In study 1, 125 panelists ranked in duplicates …
Sustainability For Whom? Place-Makers Of Detroit, Dominica, Ecuador, And Mexico,
2017
Bucknell University
Sustainability For Whom? Place-Makers Of Detroit, Dominica, Ecuador, And Mexico, Emma Gaalaas Mullaney
Sponsored Events -- List
Drawing from more than a decade of work with farmers in rural and urban areas across the Americas, Professor Gaalaas Mullaney highlights some key findings about how small-scale farmers have a big influence on the conservation of cultural and ecological richness in their region. In each of these diverse places, innovative farmers work at the margins of dominant political and economic institutions with only occasional recognition of the value that they produce. What can these farmers teach us about how to cultivate place-based sustainability? How is sustainability related to social and economic justice?
Isolation, Detection, And Prevention Of Foodborne Bacteria In Irrigation Water And Dairy Food,
2017
Louisiana State University and Agricultural and Mechanical College
Isolation, Detection, And Prevention Of Foodborne Bacteria In Irrigation Water And Dairy Food, Mohammed Saleemallah Alhejaili
LSU Doctoral Dissertations
Foodborne microorganisms can be beneficial to humans or cause disease. Salmonella is one of the most causative foodborne disease outbreaks in the U.S.A. Salmonella has been detected in surface water used in irrigation, and can survive for weeks to years in water. The purpose of the study was to detect low levels of Salmonella spp. by comparing surfactant modified zeolite (SMZ) filtration and Activated Carbon (AC) filtration with the Environmental Protection Agency (EPA) method 1200. Also, to determine the generic E.coli counts and if there was a direct correlation of Salmonella to generic E. coli in irrigation water. The EPA …
Dailey, Jan (Fa 1103),
2017
Western Kentucky University
Dailey, Jan (Fa 1103), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1103. Paper titled “Food Storage for Winter Consumption” in which Jan Dailey offers an in-depth exploration into the realm of traditional food preservation and storage practices, such as drying, peeling, dipping, husking, and “hilling up,” that have persisted in spite of modern mechanized methods. Paper is based on information gathered by Dailey from farmers and homemakers across McCracken and Metcalfe County.
Creating A "Healthier Us" In The Workplace: Promoting A Healthy Lifestyle Through Evidence Based Nutrition Education.,
2017
Lehigh Valley Health Network
Creating A "Healthier Us" In The Workplace: Promoting A Healthy Lifestyle Through Evidence Based Nutrition Education., Jennifer Brennan Rd, Cso, Janine Gilboy Rd, Ldn, Erin Levine Rd, Cso, Ldn
Clinical Nutrition Service
No abstract provided.
Snap, Crackle, Crunch: For This Team Of Food Visionaries, Insects Are The Key To Feeding The World,
2017
Colby College
Snap, Crackle, Crunch: For This Team Of Food Visionaries, Insects Are The Key To Feeding The World, Susan Abram
Colby Magazine
For most people, a cricket's chirp is the song of summer. But for a multidisciplinary team of Colby alumni, the uninhibited chorus that comes from the insects marks a leap towards the future of sustainable food systems.
Is Tb Testing Associated With Increased Blood Interferon-Gamma Levels?,
2017
Animal & Bioscience Research Department, Animal & Grassland Research and Innovation Centre, Teagasc, Moorepark, Fermoy, Co. Cork Ireland and Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Co. Cork, Ireland
Is Tb Testing Associated With Increased Blood Interferon-Gamma Levels?, Aideen E. Kennedy, Jim O'Mahony, Noel Byrne, John Macsharry, Riona G. Sayers
Department of Biological Sciences Publications
The Republic of Ireland reports a relatively low prevalence of Johne’s disease (JD) compared to international counterparts. Postulated reasons for this include a lower average herd size and a grass-based production system. Ireland also engages in high levels of bovine tuberculosis (bTB) testing. As interferon-gamma (IFN-γ) is believed to play a key role in protecting against JD, it is our hypothesis that administration of purified protein derivative (PPD), as part of the bTB test, is associated with a systemic increase in IFN-γ production, which may potentially limit clinical progression of the disease. We studied 265 cows (202 Friesian and 63 …
