Aging And Fermentation As Adaptive Food Management Strategies In The Arctic,
2017
University of Nevada, Las Vegas
Aging And Fermentation As Adaptive Food Management Strategies In The Arctic, Celeste Giordano
UNLV Theses, Dissertations, Professional Papers, and Capstones
This dissertation is composed of three papers: one published article, one article under review for publication, and one published commentary. Chapter 1 provides an introduction to the dissertation as a whole – a work that investigates food aging and fermentation techniques in an indigenous Yup’ik Alaskan community, proposes an adaptive explanation for these strategies in the circumpolar north, and explores the potential importance of them cross-culturally and evolutionarily. Chapter 2 is a paper that describes the seal poke storage system – an indigenous food preservation and storage technique that Yup’ik Alaskans used to manage food security up until approximately one …
Analysis Of Beef Steaks Of Varying Usda Quality Grades And Thicknesses Cooked On Low And High Grill Surface Temperatures,
2017
Utah State University
Analysis Of Beef Steaks Of Varying Usda Quality Grades And Thicknesses Cooked On Low And High Grill Surface Temperatures, Tonirae Gardner
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The objective of this project was to analyze the thermodynamics (thermal conductivity and diffusivity as well as protein denaturation) and physical properties (percent expressible moisture, cooking loss, change in steak thickness, shear force, texture profile analysis and rheological behavior) of beef steaks of different USDA quality grades (Upper 2/3 Choice and Select), thicknesses (thick and thin), and grill surface temperatures (high and low) cooked to the same internal degree of doneness to determine if a specific set of cooking parameters would create a profound difference in the eating characteristics, described by the tenderness and juiciness of cooked beef strip steaks. …
Strategies For Increased Lactic Acid Production From Algal Cake Fermentations At Low Ph By Lactobacillus Casei,
2017
Utah State University
Strategies For Increased Lactic Acid Production From Algal Cake Fermentations At Low Ph By Lactobacillus Casei, Tom J. Overbeck
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
We explored using de-oiled algal biomass (algal cake) as a low-value substrate for production of lactic acid in fermentations with Lactobacillus casei, and strategies for increasing lactic acid production at low pH. L. casei 12A algal cake (AC) fermentations showed carbohydrate and amino acid availability limit growth and lactic acid production. These nutritional requirements were effectively addressed with enzymatic hydrolysis of the AC using α-amylase, cellulase, and pepsin. Producing 0.075 g lactic acid per g AC from AC digested with all three enzymes. We explored heterologous expression of the cellulase gene (celE) from Clostridium thermocellum and the …
The Impact Of Water Content On Qualities Of Textured Wheat Gluten,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Wuxi, Jiangsu 214122, China
The Impact Of Water Content On Qualities Of Textured Wheat Gluten, Li Ting, Zhu Kexue, Guo Xiaona
Food and Machinery
In order to regulate quality of TWP, the method of twin-screw wet extrusion was undertaken to obtain a kind of product with a layered structure similar to muscle meat by using gluten. The extrusion process was carried out on a twin-screw extruder. In practice, water was pumped into the barrel under the control of main panel. Moreover, the influences of different moisture contents on the texture characteristics and microstructures of TWP were also studied. The results indicated that the increment of water contents increased the degree of texturization. At the 40% water content, the highest degree of texturization was obtained. …
Real-Time Analysis Of Hydrogen Peroxide In Staphylococcus Aureus By Secm,
2017
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Real-Time Analysis Of Hydrogen Peroxide In Staphylococcus Aureus By Secm, Yang Cundi, Li Zhonghai, Ren Jiali
Food and Machinery
The typical bacterial membrane in the food industry (Staphylococcus aureus film) was chose to explore the single bacterial membrane in the formation of bacteria, and the production of their own activities with redox activity during the membrane formation and growth process was investigated. Comparing with the real-time changes of the bacterial membrane, the change of the redox activity was also studied to find the mechanism of controlling the bacterial pollution in the food industry. The real-time monitoring of catalase in Staphylococcus aureus membrane was carried out by analyzing the peak current obtained from the bacterial membrane of different culture periods. …
The Acute Toxicity And Genotoxicity Of Cassava Silkworm Pupa,
2017
College of Biotechnology, Southwest University, Chongqing 400716, China
The Acute Toxicity And Genotoxicity Of Cassava Silkworm Pupa, Li Ling, Long Yue, Ding Xiaowen, Huang Xianzhi
Food and Machinery
Objective：To study the acute toxicity and genotoxicity of silkworm pupa. Methods: The study was carried out by acute toxicity test and genotoxicity test. The genetic toxicity test was divided into micronucleus test in Vicia faba root tip cells, mouse bone marrow micronucleus test and mouse sperm abnormality test. Results: The maximum tolerated dose of the mouse to the silkworm chrysalis was greater than 16 g/kg瘙簚bw in acute toxicity test, which meant that this substance was non-toxic. In genetic test, compared with negative control, when the concentration of cassava silkworm chrysalis was above 250 mg/mL, the broad bean root tip micronucleus …
Determination Of 46 Elements In Osmanthus Fragrans By Microwave Digestion With Icp-Oes/Icp-Ms,
2017
Karst Dynamics Laboratory, Ministry of Land and Resources, Institute of Karst Geological Sciences, Guilin, Guangxi 541004, China
Determination Of 46 Elements In Osmanthus Fragrans By Microwave Digestion With Icp-Oes/Icp-Ms, Qin Suni, Huang Junjie, Quan Xiqiang, Tao Xin, Qin Cuiyun
Food and Machinery
Objective To established a method to determine 46 elements in Osmanthus fragrans by inductively coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma-mass spectrometry (ICP-MS). Methods HNO3-H2O2 was used to decompose Osmanthus fragrans with microwave digestion. ICP-OES was applied to determine the elements of Na, Mg, Al, P, S, K, Ca and Fe, the others (Ag, As, Ba, Cd, Co, Cr, Cs, Cu, Hg, Li, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, Th, Ti, Tl, V, Zn and 15 kinds of rare earth elements) were determined by ICP-MS. Results Determination limits of ICP-OES …
The Glucose Regulation Effect Of Different Molecular Weight Chitosan On Mice Fed High-Fat Diet,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Wuxi, Jiangsu 214122, China
The Glucose Regulation Effect Of Different Molecular Weight Chitosan On Mice Fed High-Fat Diet, Zhang Sicong, Xia Wenshui, Wang Bin, Yang Shuo
Food and Machinery
In order to compare the glucose regulation effect of different molecular weight chitosan on mice fed high-fat diet, 48 male C57BL/6J mice were randomly assigned to four groups, The control group (Control), which consumed a normal diet, The HF group (HF), which was fed with a high-fat diet, The HF+LWMC and HF+HWMC groups, which were fed with a high-fat diet supplement with 5% low weight molecular chitosan and 5% high weight molecular chitosan, respectively. The diet intake and weight data were collected weekly. The biochemical indicators of serum and liver and the gene expression of PEPCK and G6Pase were determined …
Study Onisolation, Antioxidation And Anti-Tumor Activites Of Polysaccharide In Corbicula Fluminea,
2017
College of Life Science, Jiangxi Science and Technology Normal University, Nanchang, Jiangxi 330013, China
Study Onisolation, Antioxidation And Anti-Tumor Activites Of Polysaccharide In Corbicula Fluminea, Zhao Qi, Zhao Li, Yang Yuluan, Chen Lili, Yuan Meilan, Bai Chunqing
Food and Machinery
CFP-1 and CFP-2 were purified from Corbicula fluminea by DEAE-52 cellulose anion-exchange chromatography and SephadexTMG-100 gel-filfration chromatography. The molecule structure was analyzed by ultraviolet spectrum scanning and infraned spectrum. Ultraviolet spectrum showed that CFP-1 and CFP-2 contained little DNA and protein, and infraned spectrum showed that both of them were polysaccharides. Purity of CFP-1 and CFP-2 was further confirmed by using HPLC, they were homogenous with a molecular weight of 1 172 kD and 3 627 kD. The result showed that CFP-1 could significantly inhibit proliferation of HepG-2 than CFP-2. with the IC50 value of 0.24 mg/mL …
Effects Of Damaged Starch In Wheat Flour On Qualities Of Frozen Cooked Noodles,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Wuxi, Jiangsu 214122, China
Effects Of Damaged Starch In Wheat Flour On Qualities Of Frozen Cooked Noodles, Yue Fengling, Zhu Kexue, Guo Xiaona
Food and Machinery
In order to determine the effects of damaged starch in wheat flour on the quality of frozen cooked noodles, starch was isolated from wheat flour and then ball milled to obtain damaged starch. The damaged starch was added into wheat flour with a certain percentage. The effects of damaged starch on the pasting properties and swelling power of wheat flour, as well as on the cooking qualities, texture properties, amount of freezable water and microstructure observed by confocal laser scanning microscopy(CLSM) of frozen cooked noodles were investigated. Results showed with the increment of damaged starch content from 4.3% to 7.9%, …
Distribution Research Of Arsenic Speciationin Acori Tatarinowii,
2017
Hunan Entry-Exit Inspection and Quarantine Bureau, Changsha, Hunan 410004, China; Key Laboratory of Cultivation and Protection Non-wood Forest Trees, Ministry Education, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Distribution Research Of Arsenic Speciationin Acori Tatarinowii, Chen Lian, Ma Shasha, Yi Lunzhao, Yan Hongfei, Wang Libing, Li Jilie
Food and Machinery
The speciation analytical method was developed to detect the arsenic (As) and research its styles, contents and distribution in Acori tatarinowii. The arsenic speciation was separated by high performance liquid chromatograph with anion exchange column (HAMILTON PR-X100, 4.1 mm×250 mm，10 μm). Mobile phases were ultra-pure water (A) and 50 mmol/L ammonium carbonate with 1% methanol（pH 8.5, B）. Inductively coupled plasma emission and mass spectrometry was involved to detect arsenic speciation. The linear ranges were between 0.995 and 0.999, and the rate of recovery ranged from 89% to 97%. The method was confirmed to be accurate, stable and reliable. The results …
Nutritional And Functional Components In Purple Rice And Free And Bond State Compositions Analyzed By Hplc/Lc-Ms,
2017
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
Nutritional And Functional Components In Purple Rice And Free And Bond State Compositions Analyzed By Hplc/Lc-Ms, Yang Ning, Xiong Sihui, He Jingren, Cai Jie, Li Shuyi, He Yi, Jinwe Iping, Zhu Zhenzhou
Food and Machinery
CIE Lab, HPLC-DAD and LC-MS techniques, combined with the national standards methods were applied to determine the basic nutrient and functional compounds of purple rice, and compared with the white rice. HPLC-DAD was used to quantitative analyze the contents of phenolics and flavonoids, and the main kinds of anthocyanins were identified with LC-MS. As a result, there is a big difference on the content of basic nutritional compound: purple rice protein content is 23% higher than white rice, and ash content is 31% higher, but starch content is 15% lower than white rice. And great differences on color value, luminance …
Principal Component Analysis And Comprehensive Evaluation Of Amino Acids In Chinese Traditional Dough Fermentation Starter From Northwest Of China,
2017
School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
Principal Component Analysis And Comprehensive Evaluation Of Amino Acids In Chinese Traditional Dough Fermentation Starter From Northwest Of China, Kang Jiamu, Li Qianqian, Liu Liu, Hu Xingzhong, Li Xiaoping, Ma Zhen
Food and Machinery
To study the difference of the comprehensive quality of amino acids in different regions of the Chinese traditional dough fermentation starter, 10 Chinese traditional dough fermentation starter samples collected from 10 regions in northwestern China were used as the research object. Content and categories of amino acids in 10 Chinese traditional dough fermentation starter samples were determined by automatic amino acids analyzer, and the principal component analysis and cluster analysis were applied to the statics in order to evaluate these starter samples. Content of Glu was 66.91 g/kg, and was the highest among that of 16 amino acids. Content of …
Analysis Of Heat Transfer Characteristics Of Blackberry Microwave Vacuum Drying,
2017
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Analysis Of Heat Transfer Characteristics Of Blackberry Microwave Vacuum Drying, Wu Tao, Song Chunfang, Meng Liyuan, Li Zhenfeng, Li Jing, Jin Guangyuan
Food and Machinery
Microwave vacuum drying of blackberry was carried out to investigate the effect of microwave power and vacuum degree on the temperature of blackberry during drying process, and the distribution law of the whole temperature field was observed. Using numerical simulation method, the coupling model of electromagnetic and heat transfer was established. After two minutes of microwave vacuum heating, the simulation temperature field distributions of blackberry under different microwave power and vacuum degree conditions were obtained. The experiment was carried out under the condition of microwave power of 400 W and vacuum degree of -60 kPa, and the experiment and simulation …
Ultrasonic Nondestructive Testing Device For Water-Injected Meat And Extraction Of Feature Threshold,
2017
Department of Electrical Engineering and Automation of Northeast Agricultural University, Harbin, Heilongjiang 150030,China
Ultrasonic Nondestructive Testing Device For Water-Injected Meat And Extraction Of Feature Threshold, Liu Zhaoxin, Li Ming, Gan Fuhang, Zhang Weihua, Wang Runtao
Food and Machinery
Targeting the water-injected meat issue and lack of the household inspective devices, developed a portable non-destructive ultrasonic inspective device on water-injected meat. Basing on the ultrasonic energy analysis, the final characteristic threshold is confirmed by analyzing characteristic values, like the characteristics of frequency, characteristic half-wave, and δ0 amplitude, through related experiments. As the results imply, 4.010 V, the obtained δ0 amplitude of characteristic half-wave, is the final threshold. The nondestructive ultrasonic inspective device on water-injected meat reaches a high grading accuracy of 98.8%.
The Study Of Adsorption Of Cr(Vi) Ions Using Magnetic Ascorbic Acid-Coated Fe3O4 Nanoparticles,
2017
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410001, China
The Study Of Adsorption Of Cr(Vi) Ions Using Magnetic Ascorbic Acid-Coated Fe3O4 Nanoparticles, Yang Jing, Li Zhonghai
Food and Machinery
Magnetic Ascorbic Acid-coated Fe3O4 Nanoparticles were successfully synthesized via a hydrothermal route. The resulting products were characterized by Transmission electron microscope, Fourier transform infrared spectra and X-ray diffraction. Various factors affecting the uptake behavior were discussed, including the pH, adsorption time, adsorbent dosage and initial concentration on the absorption of Cr (VI). Moreover, the thermodynamics and dynamics of the hexavalent chromium ion adsorption were also studied. The results showed that a maximum adsorption capacity was 39.12 mg/g for Cr (VI) at pH 1.50 and the absorption can be up to 85%. The adsorption performance of magnetic nanoparticles …
Influence Of Ridge Groove Structure Of The Inner Walls On Heating Efficiency And Uniformity Of Microwave Reactor,
2017
School of Energy and Environmental Science, Yunnan Normal University, Kunming, Yunnan 650500, China
Influence Of Ridge Groove Structure Of The Inner Walls On Heating Efficiency And Uniformity Of Microwave Reactor, Zhong Runeng, Yao Bin, Xiang Tai, Zheng Qinhong
Food and Machinery
A strategy that setting ridge groove surface in the inner wall of the microwave reactor is proposed for improving the heating uniformity without losing heating efficiency. The influence of the different ridge groove structure parameters on the heating efficiency and uniformity of the microwave reactor is simulated by using the finite element method. The result shows that the ridge groove structure can effectively improve heating efficiency and uniformity of microwave reactor. Heating efficiency of microwave reactor reaches 98.75% after being simulated. When compared with the smooth cavity wall of the microwave reactor, the heating uniformity is enhanced up to 58.54%.
Research Of Automatic Classification Technology And Equipment For Jujube,
2017
Department of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, Xian, Shannxi 710021, China
Research Of Automatic Classification Technology And Equipment For Jujube, Wen Huaixing, Wang Chunpu, Zhou Gaimei
Food and Machinery
An automatic grading equipment of jujube was designed, and its mechanism characteristics and working principle of automatic grading were analyzed in this study. This design consisted of feed mechanism for the composition of vibrator, hopper, hopper inside baffle, and the grading mechanism for the composition of cylindrical sieve shaft, conical sieve axis, a baffle plate, transmit mechanism for the composition of stepping motor, bevel gear, belt drive; storage device for the composition of a storage hopper and a discharging channel. The grading equipment of deformation finite element was analyzed, ensuring the classification mechanism ran correctly. Moreover, the finite element of …
Experimental Study On Extrusion-Grind Rubber Fruit Shell,
2017
Institute of Electrical and Mechanical Engineering, Hainan University, Haikou, Hainan 570228, China
Experimental Study On Extrusion-Grind Rubber Fruit Shell, He Xiaofan, Wang Tao, Fan Haiyan, Wu Di
Food and Machinery
In order to research the change rules of rubber fruit shelling efficiency with the related parameters and determine the optimum conditions of shelling efficiency, a rubber fruit shelling test machine was developed according to the principle of extrusion-grind. By using the single factor and orthogonal tests to analyze the influence rules of shelling rate with different extrusion pressures, friction velocity and material, and the optimal operating parameters of the machine was found. The results were as follows. With the increase of friction velocity, shelling rate firstly increased and then decreased, and it increased linearly with the increase of extrusion pressure. …
Design And Simulation Analysis Of Coconut And Coconut Shell Separator Based On Double Spring Rotary,
2017
Mechanical and Electrical Engineering College, Hainan University, Haikou, Hainan 570228, China
Design And Simulation Analysis Of Coconut And Coconut Shell Separator Based On Double Spring Rotary, Cai Kuanqi, Hu Zhuhua, Liu Boyi, Chen Zhenbin, Zhao Yaochi
Food and Machinery
According to the different characteristics of the thickness and toughness between the coconut and coconut shell, a new double spring rotary separation machine for the coconut and coconut shell was designed based on single chip microcomputer. The simulation results showed that the machine worked at an effective area ratio of 98.68%, the average error area of each coconut was not more than 4%. In addition, the average processing time for each coconut was 12 seconds, and 286 coconuts could be processed per hour.
