Flat Design Of Food Packaging Based On User Demand,
2017
School of Packaging Design & Art, Hunan University of Technology, Zhuzhou, Hunan 412007, China; School of Furniture and Art Design, Central South University of Forestry and Technology, Changsha, Hunan 410007, China
Flat Design Of Food Packaging Based On User Demand, Liu Zongming, Zhao Yuehao, Liu Wenjin
Food and Machinery
From the perspective of user demand, constructing the complete process on flattening design of food packaging. Through the combination of the concept of flattening and Maslow's Hierarchy of Needs, this paper puts forward the five-dimensional food packaging design, which includes the flat design factor and flat design model, and constructs a complete food packaging flattening design process. Taking the design of gum packaging as the typical case, verify the feasibility of food packaging design with flattening design theory.
Study On Components Of Essential Oil Of Mango Peel Extracted By Different Methods,
2017
College of Food, South China Agricultural University, Guangzhou, Guangdong 510642, China
Study On Components Of Essential Oil Of Mango Peel Extracted By Different Methods, Liang Xiumei, Hu Zhuoyan, Zhao Lei, Wang Kai
Food and Machinery
Steam distillation (SD), solvent extraction (SE) and supercritical CO2 extraction (SFE-CO2) were individually used to extract the essential oil in mango peel. The components and contents of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 80 compounds were identified in essential oils obtained by the three methods, including 22 terpenes, 8 hydrocarbons, 19 alcohols, 8 carboxides, 14 esters and 9 acids. The three methods detected 49 (SD), 56 (SE) and 59 (SFE-CO2) compounds respectively. Comparison of the three methods showed, SD suit for the extraction of low boiling point and volatile …
Optimization On Microwave-Two Enzymes Synergistic Methods For Dietary Fiber Extraction In Lotus Seed Shell,
2017
Department of Biology and Chemistry, Hunan University of Science and Technology, Yongzhou, Hunan 425100, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Ch
Optimization On Microwave-Two Enzymes Synergistic Methods For Dietary Fiber Extraction In Lotus Seed Shell, Chen Tiebi, Jin Na, Wang Jianhui, Liu Dongmin, Fan Min, Deng Guosheng, Chen Yingyi
Food and Machinery
To investigate the effect of microwave-two enzymes synergistic extraction methods on dietary fiber yields in lotus shell, the sieving mesh number of the lotus seed shell, ratio of solid-liquid, papain and glucoamylase dosages and extraction time were set out to conduct the orthogonal tests based on the results of single factor experiments. The optimal extraction conditions were as followed: sieving mesh of 60, ratio of liquid-solid 201, papain dosage 3%, papain extraction time of 6×20 s (extracting 6 times, each time for 20 s with intervals of 2 min), dosage of glucoamylase 4%, and glucoamylase extraction time 8×20s (extracting 8 …
A Research Of Intelligent Method For Evolving Blends Of Coffee,
2017
School of Mechatronics Engineering, Zhengzhou University of Aeronautics, Zhengzhou, Henan 450046, China
A Research Of Intelligent Method For Evolving Blends Of Coffee, Guo Guangsong, Chen Liangji
Food and Machinery
In order to improve the quality and efficiency of coffee blend, a method based on interactive genetic algorithm (IGA) for it was studied. The blending solutions were used as individuals, with the improved adaptive crossover and mutation probability, and the interactive interface provides 10 indexes for individual fitness, and then five users participated the optimization. The results showed that the method was easy to operate, a consistent satisfactory solution could be obtained within 4～5 generations, with the difference of component ratio less than 5% and the fitness more than 85. Compared with the traditional cup testing, the results showed that …
Research Progress On Pile-Fermentation Of Dark Tea,
2017
Xianyang Jingwei Fu Tea Co., Ltd., Xianyang, Shaanxi 712044, China
Research Progress On Pile-Fermentation Of Dark Tea, Zhang Ya, Huang Yaya, Liang Yan, Ji Xiaoming, Hu Xin
Food and Machinery
Dark tea is one kind of peculiar post-fermented tea in China,while pile-fermentation was the key process for forming the quality. This review summarized the recent progress in pile-fermentation of dark tea including the essence of pile-fermentation, which was the result of the combination of hot-humid environment, microbial effect and enzyme action. The change of the aroma, color and taste of dark tea were analyzed by functional components in the process of pile-fermentation. Furthermore, the idea of using inoculated microorganisms and adding exogenous materials as innovative pile-fermentation, as well as the development and application of automated pile-fermentation workshop including turning device …
Effect Of Phytosanitary Irradiation On The Postharvest Quality Of Seedless Kishu Mandarins (Citrus Kinokuni Mukakukishu),
2017
Centro de Investigación en Alimentación y Desarrollo
Effect Of Phytosanitary Irradiation On The Postharvest Quality Of Seedless Kishu Mandarins (Citrus Kinokuni Mukakukishu), J. Ornelas-Paz, Maria Belén Meza, David Obenland, Karina Rodriguez (Friscia), Akanksha Jain, Shantaé M. Thornton, Anuradha Prakash
Food Science Faculty Articles and Research
Transnational trade of ‘Seedless Kishu’ mandarins (Citrus kinokuni mukakukishu) would require them to be subjected to a suitable phytosanitary treatment. Irradiation is used as an effective treatment for many fruit, but the effect on quality of kishu mandarins is unknown. ‘Seedless Kishu’ mandarins were treated with gamma irradiation (150, 400, and 1000 Gy) and stored for three weeks at 6 °C and then for one week at 20 °C. Irradiation at 400 and 1000 Gy promoted browning of the calyx end and fungal infection. Irradiation caused immediate reductions in pulp firmness, vitamin E, individual sugars and carotenoids but …
Storage Induced Changes In Sensory Characteristics And Viscosity Of Cocoa And Whey Protein Enriched Functional Dairy Drink,
2017
ICAR-National Dairy Research Institute
Storage Induced Changes In Sensory Characteristics And Viscosity Of Cocoa And Whey Protein Enriched Functional Dairy Drink, H. R. Gupta, S. K. Kanawjia, M. K. Saluja, Prateek Sharma
Nutrition, Dietetics, and Food Sciences Faculty Publications
The functional dairy drink product developed in the present study was packaged in LDPE pouches stored at refrigeration temperature 4±1°C. The results of storage studies depict that the product can be stored upto 18 days at 4±1°C without significantly affecting its sensory qualities. Overall acceptability scores decreased from initial 93.0 to 69.2 after 18 days of storage at 4±1°C for the drink enriched with whey protein; for the drink enriched with whey protein and cocoa, the scores decreased from 93.4 to 72.4. The consistency score of the product decreased from 27.5 to 19.5 for whey protein enhanced drink and from …
Inhibition Of Listeria Monocytogenes On Ready-To-Eat Meats Using Bacteriocin Mixtures Based On Mode-Of-Action,
2017
University of Kentucky
Inhibition Of Listeria Monocytogenes On Ready-To-Eat Meats Using Bacteriocin Mixtures Based On Mode-Of-Action, Paul Priyesh Vijayakumar, Peter M. Muriana
Animal and Food Sciences Faculty Publications
Bacteriocin-producing (Bac+) lactic acid bacteria (LAB) comprising selected strains of Lactobacillus curvatus, Lactococcus lactis, Pediococcus acidilactici, and Enterococcus faecium and thailandicus were examined for inhibition of Listeria monocytogenes during hotdog challenge studies. The Bac+ strains, or their cell-free supernatants (CFS), were grouped according to mode-of-action (MOA) as determined from prior studies. Making a mixture of as many MOAs as possible is a practical way to obtain a potent natural antimicrobial mixture to address L. monocytogenes contamination of RTE meat products (i.e., hotdogs). The heat resistance of the bacteriocins allowed the use of pasteurization to …
Lactose Intolerance: An Overview Of The Facts And Their Implications,
2017
University of Nebraska-Lincoln
Lactose Intolerance: An Overview Of The Facts And Their Implications, Noelle M. Yeo
Honors Program: Senior Projects (Public)
Lactose intolerance is often blamed for the symptoms such as bloating, diarrhea, gas, abdominal pain, and nausea, that ail many people. Patients often do not seek proper diagnosis from a physician and create their own treatment plans, severely restricting lactose intake, without professional guidance. Even those who do seek the care of a physician find that diagnosis is complicated by less-than ideal testing and confusion due to the symptoms common to many other conditions. The misconceptions and inability to confirm a diagnosis of lactose intolerance can cause nutrient deficiencies in these patients, as well as begin a pattern of unnecessary …
Efficacy Of Natural Plant Extracts In Antimicrobial Packaging Systems,
2017
Åbo Akademi Univresity
Efficacy Of Natural Plant Extracts In Antimicrobial Packaging Systems, Kofi Jocelyn Brobbey, Jarkko J. Saarinen Adj. Prof., Hanna-Leena Alakomi Dr., Baoru Yang Prof., Martti Toivakka Prof.
Journal of Applied Packaging Research
Antimicrobial plant extracts used in food packaging provide a healthy packaging alternatives. They contain aromatic and phenolic compounds that are responsible for their antibacterial properties. In this study, we report the antibacterial effects of extracts obtained from sea buckthorn (Hippophaë rhamnoides L.) leaves, and inner bark of pine trees (Pinus silvestris) that were applied as coatings on paper suitable for packaging application. Extracts from sea buckthorn leaves exhibited antibacterial effect both as a solvent extract and as a coating on paper against Pseudomonas aeruginosa as test bacteria. However, coatings of pine bark extract did not exhibit …
The Host Microbiome Regulates And Maintains Human Health: A Primer And Perspective For Non-Microbiologists,
2017
Lankenau Institute for Medical Research
The Host Microbiome Regulates And Maintains Human Health: A Primer And Perspective For Non-Microbiologists, Sunil Thomas, Jacques Izard, Emily Walsh, Kristen Batich, Pakawat Chongsathidkiet, Gerard Clarke, David A. Sela, Alexander J. Muller, James M. Mullin, Korin Albert, John P. Gilligan, Katherine Diguilio, Rima Dilbarova, Walker Alexander, George P. Prendergast
Department of Food Science and Technology: Faculty Publications
Humans consider themselves discrete autonomous organisms, but recent research is rapidly strengthening the appreciation that associated microorganisms make essential contributions to human health and well being. Each person is inhabited and also surrounded by his/her own signature microbial cloud. A low diversity of microorganisms is associated with a plethora of diseases, including allergy, diabetes, obesity, arthritis, inflammatory bowel diseases, and even neuropsychiatric disorders. Thus, an interaction of microorganisms with the host immune system is required for a healthy body. Exposure to microorganisms from the moment we are born and appropriate microbiome assembly during childhood are essential for establishing an active …
Comparative Study On Two Methods For Sugar Detection In Jerusalem Artichoke,
2017
Xiangxi Autonomous Prefecture, The Food and Drug Inspection, Jishou, Hunan 416000, China
Comparative Study On Two Methods For Sugar Detection In Jerusalem Artichoke, Zhang Xueying, Huang Zhongyi, Zhanh Fasheng, Shi Yan, Huang Jing
Food and Machinery
This paper compared the pros and cons, the operability of two methodology, by using the Fenlin reagent titration and the 3,5-dinitrosalicylic acid colorimetry, to determine the reducing sugar content and the total sugar content in the wild Jerusalem artichoke from Xiangxi. The RSD value is 2.00% by using Fenlin reagent titration and the precision is 8%~13%, while, the RSD value is 1.68% by using 3,5-dinitrosalicylic acid colorimetry and the precision is 2.5%~4.0%. It is concluded that the Fenlin reagent titration method is susceptible to the finish measurement etc factors, especially for samples with low sugar content, but is more suitable …
Determination Of 39 Main Flavor Components In Cigarette By Ase—Gc/Ms,
2017
Research and Development Centre, China Tobacco Jiangxi Industrial Co., LTD., Nanchang, Jiangxi 330096, China
Determination Of 39 Main Flavor Components In Cigarette By Ase—Gc/Ms, Guo Lei, Li Juanjuan, Suo Weiguo, Tian Yaowei, Luo Juanmin, Xu Da, Shao Dengyin, Li Fulong, Sun Qiang, Cai Jibao, Su Jiakun
Food and Machinery
The flavor components in 15 domestic cigarettes were extracted with dichlorome-thane by accelerated solvent extraction (ASE), using methyl nonoate as internal standard，a method for semi-quantitative analysis of 39 main flavor components including of acetic acid, 3-Methylbutanoic acid, hexadecoic acid, 2-acetylpyrrole, furfural, furfuryl alcohol, be-nzoic alcohol, phenethyl alcohol, solanone, beta-ionone, phytone, megastigmatrienones (4 isomers), 3-hydroxy-β-damascone, 4-vinyl guaiacol, 5-hydroxy maltol, dihydroactinidiolide et al. by GC/MS/SIM was developped. The results showed that the RSDs ranged from 2.25%~6.49%, the RSD of beta-ionone's determination result was over 5% for the its low content，the other components were below 5%. There was bigger difference between the content …
Texture Characteristic Analysis In Different Cultivars And Maturity Of Fig,
2017
Qilu University of Technology, School of Food Science and Engineering, Jinan, Shandong 250353, China
Texture Characteristic Analysis In Different Cultivars And Maturity Of Fig, Sun Rui, Sun Lei, Ma Jinhui, He Fatao, Ge Bangguo, Cao Jia
Food and Machinery
Three different parts of fig fruits were compared by texture analyzer. And the research was conducted about quality of fig fruits varying in maturity by pair T test and correlation analysis. The result showed that the firmness in the nearest parts of fig’s stalk was greater than that in middle and top parts, usually a hole called fruit being here, of fig fruits, and that there was no significant difference in rupture depth of fig fruits varying in maturity, as resilience and firmness reduced with increasing maturity. And it would be better to use Orphan immediately once harvested, the resilience, …
Development Of Quantitative Sensitive Immunochromatographic Assays For Detection Of Aflatoxin B1,
2017
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Development Of Quantitative Sensitive Immunochromatographic Assays For Detection Of Aflatoxin B1, Liu Jing, Wang Shuying, Liu Daofeng, Lai Weihua
Food and Machinery
The aim of this work was to establish a highly sensitive quantitative colloidal gold immunochromatographic assay with a test strip reader for the detection of aflatoxin B1 using colloidal gold as label. When the labeling pH was 6.0, the concentration of antigen on T-line was 1.5 mg/mL, the concentration of antibody labeled on the colloidal gold was 4 μg/mL, and the dosage of gold-labeled antibody was 1.2 μL, the sensitivity of the assay was 5.7 ng/L. The results of accelerated aging experiment indicated that the strips shelf time was more than a year. It was proved that this method …
Study On Extraction Of Corn Kernel Embryo By Rsg Base On Bilateral Filtering,
2017
Department of Information Engineering, Cangzhou Technical College, Cangzhou, Hebei 061001, China
Study On Extraction Of Corn Kernel Embryo By Rsg Base On Bilateral Filtering, Wang Bingqiang, Cheng Hong, Liu Chong
Food and Machinery
Embryo is an important part of the corn kernel. Its characteristics can help to improve the automatic recognition rate of corn variety. This paper was on the extraction of embryo from the image of corn kernel. Jingke 25 which was commonly used in North China was selected as study objects. A bilateral filtering combined with the growth of the seed region (RSG) method was proposed to extract corn kernel embryo. The obtained embryo was the same with the observed by eyes. The area and perimeter of the embryo were calculated to be compared with the area and perimeter measured by …
Preparation Of Nanocrystalline Cellulose From Food By-Products And Its Applications In Food Industry,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Preparation Of Nanocrystalline Cellulose From Food By-Products And Its Applications In Food Industry, Wang Yang, Zhao Guohua, Xiao Li, Zhou Siyuan
Food and Machinery
Nano cellulose material, as an environment-friendly material, has attracted much attention for applications in fields of material sciences, food, chemical engineering, and medicine due to its biocompatibility and biodegradability. Nanocrystalline cellulose (NCC) show a high aspect ratio, large surface-to-volume ratio, high crystallinity index, high tensile strength, and good thermal stability. Having reviewed the scientific literature on NCC during the last 5 years, aimed to provide an overview about morphology, crystallization, and stability properties of NCC as well as its major applications (as reinforcing agents for food packaging, as emulsion stabilizers and food ingredients). However, its future development and commercialization still …
Preparation And Properties Of Carboxymethyl Rice Starch By Semi-Dry Method,
2017
Collage of Chemical Engineering, Xiangtan University, Xiangtan, Hunan 411105, China
Preparation And Properties Of Carboxymethyl Rice Starch By Semi-Dry Method, Wang Yongqiang, Liu Zhongyi, Yue Shuhang, Peng Li
Food and Machinery
Using rice starch and sodium chloroacetate as raw material, carboxymethyl starch (CMS) was obtained by semi-dry method. The influences of dosage of sodium chloroacetate and NaOH, reaction temperature and time of etherification, alkalinization temperature conditions on the substitution degree of product were investigated, and then the infrared spectrum and crystal style of the CMS were analyzed. The results showed that optimizing conditions of CMS by single factor experiment were starch and sodium chloroacetate of 11 in molar ratio, starch and sodium hydroxide of 11.25 in molar ratio, alkalinized at 35 ℃ for 1 h, and then etherified at 60 ℃ …
Kinetics Of Colour Change Of White Apricot In Xinjiang During Hot-Air Drying,
2017
Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China
Kinetics Of Colour Change Of White Apricot In Xinjiang During Hot-Air Drying, Yan Shengkun, Li Zhongxin, Wang Qinghui, Sun Linai
Food and Machinery
In order to ensure white apricot a good color after drying, avoiding brown appearance, as well as provide the theoretical basis for the selection of drying equipment and process determination of the small white apricot, the hot-air drying method was investigated in this study. The brightness value (L), red-green value (a), yellow-blue value (b), total chromatic aberration (△E) and browning index (BI) were taken as the study indexes, the influence of different hot-air drying temperatures (40, 50, 60 ℃) and wind speeds (2, 3, 4 m/s) on Xinjiang white apricot was studied. Moreover, the dynamic model of its color change …
Determination Of 5 Kinds Of Phthalate Acid Esters In Food By Single Drop Microextraction Combined With Gas Chromatography-Mass Spectrometry,
2017
Department of Food Science, College of Biochemical Engineering, Beijing Union University, Beijing 100191, China
Determination Of 5 Kinds Of Phthalate Acid Esters In Food By Single Drop Microextraction Combined With Gas Chromatography-Mass Spectrometry, Qin Fei, Mi Shengquan
Food and Machinery
To develop a rapid and simple method for the determination of five phthalate acid esters (PAEs) in soy sauce, vinegar, and juice by gas chromatography-mass spectrometry (GC-MS) after single drop microextration. The five PAEs was analyzed by GC-MS. Good linearity was obtained for five PAEs at the concentration of 1～10 mg/mL, r≥0.995. At three different spiked concentration levels, the average recoveries of 5 PAEs in three different samples were between 75.4% and 113.0%. The intra-day and inter-day precisions (relative standard deviation, RSD) were 2.4%～7.3% and 1.9%～8.5%, respectively. Among 5 PAEs, the detection rate of DBP was 100% utmost. The DBP …
