Food Science Commons^™

Problems And Solution Of English Translation In Export Food Packaging, Rong Pengtao

Food and Machinery

Because of the lack of effective management about English translation in export food packaging, a series of problems began to emerge in its actual use, which seriously impact on the image of the corresponding food market, and has a negative effect on its competitiveness in the international market. These problems mainly include mechanical literal translation, serious grammatical errors, the neglect of cultural connotation, and the abuse of phonetic letters and other aspects. After careful analysis, it can be found that the reasons include direct use of translation software, translators without high quality, neglect of consumer culture, and the lack of …

Comparable Analysis Of Nutrition And Functional Active Ingredients In Different Varieties Of Tartary Buckwheat, Wang Shixia, Li Xiaorui, Yun Tingting, Yao Yang, Ren Guixing, Qi Wentao

Food and Machinery

The components of nutritional and functional ingredients in 7 kinds of tartary buckwheat were detected and comparable analysis in this paper. The mean contents of basic components (moisture and ash)，nutritional compositions (amino acid, fatty acid, starch and protein) and functional active ingredient (flavonoids, polyphenols and rutin) in 7 kinds of tartary buckwheat were determined. The starch contents varied from 60.23% to 65.44%, and there were no significant difference between different varieties, while the differences of slowly digestible and resistant starch (RS) starch (SDS) were large. The protein contents varied from 11.80% and 15.83% and no difference were found among different …

Design And Research On Control Node In Sucrose Crystallization Process, Pan Zekai

Food and Machinery

Based on microwave technology, a safe, energy-saving and intelligent system is designed to perform online detection and control for sugar crystallization. This online detection and control system, with embedded operating system, is equipped with an embedded microprocessor and ZigBee wireless sensor networks. With the benefit of this system, automatic production machinery of sucrose can work reliably in workshops which are in bad working condition. Furthermore, in sucrose crystallization process, real-time online detection and control for parameters like supersaturation can also be improved. Automation of sugar boiling becomes feasible and quality of refined sugar will be raised to a higher level …

Research On Optimization Method Of Sensor Array Based On Electronic Tongue Identification, Wang Yanfen

Food and Machinery

This paper introduces the development status of the technology of electronic tongue in food detection, expounds the structure and working principle of electronic tongue; investigates the sensor types and characteristics, discusses the electronic tongue in food and beverage identify sensor array optimization process and the method of analysis, and then makes comprehensive comparison of various methods, aiming at electronic tongue identify provide the reference for its application in food detection.

Effect Of Coverage Percentage Of Vacuum Insulation Panels On Inner Temperature Distribution Of Refrigerated Container, Li Jun, Li Dong, Wang Hailin, Liu Jiekun, Lu Huazhong

Food and Machinery

The thermal insulation panels of refrigerated container using embedded vacuum insulation panels are high performance thermal insulations with low heat conductivity and promising energy savings. Considering the effect of coverage percentage of vacuum insulation panels (VIPs) on inner temperature distribution of refrigerated container, a model based on computational fluid dynamics (CFD) was used to numerically simulate the inner temperature distribution of a test refrigerated container. The effect of coverage percentage of VIPs on the insulation performance and temperature distribution uniformity was analyzed numerically and experimentally. The results illustrated that the insulation panels using VIPs can improve the insulation performance of …

Study On The Preparation And Antibacterial Activity Of Clove Oil Microemulsions, Liang Rong, Zhong Fang, Wang Hao, Zhang Meiling

Food and Machinery

In order to improve the stability and water solubility of clove oil, fully dilutable microemulsions incorporating clove oil were prepared in this study. By comparing the areas of microemulsion region in pseudo-ternary phase diagram（S_ME）and the minimum dilution ratio (DR), Cremophor EL 30 and anhydrous ethanol were chosen to prepare clove oil microemulsion at 2:1 (w:w), and the aqueous phase was neutral. Further, the type of microemulsion were identified using electric conductivity and rheometer, and the antibacterial activity of microemulsion in O/W central zone was also determined, with mixed surfactant / clove oil / water at 16/4/80 (w/w/w), Km …

Study On Microwave-Assisted Extraction And Antioxidant Activity Of Polysaccharides From Walnut Husks, Zhang Xuechun, Tian Zhiyu, Wang Zhenxing, Kan Huan, Pu Chengwei, Liu Hua

Food and Machinery

The response surface methodology was used to optimize microwave-assisted extraction process of polysaccharides from walnut husks. Compared with the ascorbic acid, the preliminary antioxidant activities of the polysaccharides was evaluated by investigated the ·OH, DPPH·, ABTS⁺· free radical scavenging capacity and total antioxidant capacity. The results showed that the optimal conditions were water-feed ratio 25∶1(mL/g), microwave power 750 W, extraction time 8.5 min, extract 2 times. Under these conditions, the yield of polysaccharides was 10.17%. The results of anti-oxidation experiment showed that the walnut husks polysaccharides had some scavenging effects, but not as good as ascorbic acid. The …

Assessing Stress Responses To Atmospheric Cold Plasma Exposure Using Escherichia Coli Knock Out Mutants, Lu Han, Daniela Boehm, Sonal Patil, Patrick J. Cullen, Paula Bourke

Articles

Aim: This study investigated the effect of Atmospheric cold plasma (ACP) exposure induced stress on microbial inactivation patterns and the regulation of genes involved in the microbial stress response in conjunction with key processing parameters of exposure time and post treatment storage time.

Methods and Results: Cell suspensions of Escherichia coli BW 25113 and its isogenic knock-out mutants in rpoS, soxR, soxS, oxyR and dnaK genes were treated with high voltage ACP in a sealed package for 1, 3 and 5 min followed by 0, 1 and 24 h post-treatment storage. ROS densities and colony formation were …

Particular Applications Of Food Irradiation Fresh Produce, Anuradha Prakash

Food Science Faculty Articles and Research

On fresh fruits and vegetables, irradiation at low and medium dose levels can effectively reduce microbial counts which can enhance safety, inhibit sprouting to extend shelf-life, and eliminate or sterilize insect pests which can serve to facilitate trade between countries. At the dose levels used for these purposes, the impact on quality is negligible. Despite the fact that regulations in many countries allow the use of irradiation for fresh produce, the technology remains under-utilized, even in the light of an increase in produce related disease outbreaks and the economic benefits of extended shelflife and reduced food waste. Putative concerns about …

Comparison Of Real-Time Pcr And Elisa-Based Methods For The Detection Of Beef And Pork In Processed Meat Products, Adam T. Perestam, Kayleigh K. Fujisaki, Omar Nava, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Two commonly used methodologies for species detection within processed meat products are real-time polymerase chain reaction (PCR), a DNA-based method, and enzyme-linked immunosorbent assay (ELISA), a protein-based method. In this study, a real-time PCR assay was compared to a commercial ELISA kit based on sensitivity, specificity, agreement among duplicate samples, cost, time, and ease of use. Fifteen reference samples containing known percentages (0.1–99.9%, w/w) of pork and beef were analyzed in duplicate using both methods. Thirty commercial products, including sausages, pet treats, and canned meats, were also tested in duplicate with each method. Reference sample analysis showed real-time PCR was …

Physicochemical And Functional Properties Of Extruded Sorghum‐Based Bean Analog, Akinbode A. Adedeji, Michael V. Joseph, Brian Platter, Sajid Alavi

Biosystems and Agricultural Engineering Faculty Publications

The objective of this study was to develop and evaluate the physicochemical and functional properties of a bean like product made from cold extrusion of sorghum, soy and wheat flours. Formulated samples comprised of sorghum (25–70%), wheat (0–35%) and soy (30–50%) flours. The degree of gelatinization ranged from 54.1 to 93.6%. Pasting curves showed minimal starch damage with peak and final viscosities in the range of 456.0–1138.5 and 297–584 cP, respectively. Textural properties of the extrudates were significantly impacted by starch content and cooking time. There was significant cooking loss due to poor binding properties of the extrudates. Cooking the …

Passion, Crowdfunding And A Sichuan Pepper Gin, Singapore Management University

Perspectives@SMU

A husband-and-wife team turns passion into a craft distillery business

Growing South Dakota (Summer 2016), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 2 Breaking New Ground SDSU Leads Nation With Precision Agriculture Initiative
[Page] 6 In The Driver's Seat Utility Vehicles Provide Students Hands-On Precision Ag Experience
[Page] 7 Introduction To Industry Travel To National Events Opens Opportunities For Students
[Page] 9 On The Ground SDSU Extension Specialists Have Vital Role In Bringing Data To Producers
[Page] 10 Curricula Collaboration SDSU Leaders Among Team Preparing Future Precision Ag Coursework
[Page] 12 Future Focus Ag 2020 Plan Prompts Important Reinvestments In State's Ag Experiment Station
[Page] 13 The Power Of Connections Connected Approach Helps Solve "Real-Life" Problems To Benefit Animal And …

From Milpas To The Market: A Study On The Use Of Metal Silos For Safer And Better Storage Of Guatemalan Maize, José Rodrigo Mendoza

Department of Food Science and Technology: Dissertations, Theses, and Student Research

This project aimed to implement the use of metal silos to improve quality and safety of maize consumed by inhabitants of the highlands of Guatemala. This manuscript includes a literature review of the maize production chain in Guatemala, a survey about agricultural practices used in the region of study, as well as a characterization of the analyzed maize regarding its mycoflora, nutritional composition, and insect infestation. To better understand the current situation regarding agricultural practices and maize consumption, a survey was carried out. Sample consisted of 280 families representing 14 rural communities distributed in the townships of Todos Santos and …

Quality Changes And Freezing Time Prediction During Freezing And Thawing Of Ginger, Poonam Singha, Kasiviswanathan Muthukumarappan

Agricultural and Biosystems Engineering Publications

Effects of different freezing rates and four different thawing methods on chemical composition, microstructure, and color of ginger were investigated. Computer simulation for predicting the freezing time of cylindrical ginger for two different freezing methods (slow and fast) was done using ANSYS® Multiphysics. Different freezing rates (slow and fast) and thawing methods significantly (P < 0.05) affected the color and composition of essential oil in ginger. Fresh ginger was found to contain 3.60% gingerol and 18.30% zingerone. A maximum yield of 7.43% gingerol was obtained when slow frozen gingers when thawed by infrared method. Maximum zingerone content of 38.30% was achieved by thawing slow frozen gingers using infrared-microwave method. Microscopic examination revealed that structural damage was more pronounced in slow frozen gingers than fast frozen gingers. Simulated freezing curves were in good agreement with experimental measurements (r = 0.97 for slow freezing and r = 0.92 for fast freezing). Slow freezing damaged ginger’s cellular structure. Data obtained will be helpful in selecting appropriate thawing method to increase desirable essential oil components in ginger. Computer simulation for predicting freezing time may help in developing proper storage system of ginger.

Factors Affecting Antioxidant Activities Of Proteins, Zhu Zhenbao, Wang Yanfei, Yi Jianhua

Food and Machinery

The effects of protein concentration, temperature, heating time, salt ions and their concentration, and pH on the antioxidant activities of proteins including peach kernel protein isolates(PKPI), soy protein isolates (SPI), whey protein isolates (WPI), casein(CA) were investigated by deterrnining their DPPH free radical scavenging capacities, and taking 6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) as the control. The results showed that at the concentrations of 0.05～2.00 g/100 mL, the antioxidant activities of these proteins increased with the increase in the concentration; Temperature had different effects on proteins’ antioxidant capacities with PKPI, WPI, CA, and SPI obtaining the best antioxidant activities at 40, 40, 30 …

Effect Of Oxidative Modification By Peroxyl Radical On Functional Properties Of Rice Protein, Wu Wei, Wu Xiaojuan, Cai Yongjian, Liton G

Food and Machinery

Peroxyl radical which derived from thermal decomposition of different concentration of 2, 2’-azobis (2-amidinopropane) dihydrochloride (AAPH) was used to oxidize rice protein, and effect of oxidative modification by peroxyl radical on functional properties of rice protein was investigated. The results indicated that rice protein carbonyl content increased as concentration of AAPH increased, which indicated that incubation with AAPH lead to oxidation of rice protein. As the concentrations of AAPH increased, absolute value of zeta potential, solubility, water holding capacity, foaming properties, emulsion properties of rice protein decreased, and oil holding capacity increased. Absolute value of zeta potential of rice protein …

Effects Of High Pressure Homogenization On The Functional And Physicochemical Properties Of Rice Protein, Zhang Jing, Ding Fang, Zou Qingqing, Lu Ning

Food and Machinery

This study was aimed to investigate the effects of different homogenization pressure (0～120 MPa) on the functional and physicochemical properties of 4% rice protein. The results showed that with the increase of pressure, the solubility of rice protein significantly increased (P<0.01), and reached the maximum at 120 MPa, which was 82.09 μg/mL; emulsifying activity index first increased and then decreased, and reached the maximum at 80 MPa, which was 14.82 m²/g; and the emulsifying stability index decreased. Under the treatment of pressure, particle size of rice protein decreased, with the changes of ionic bond insignificant (P>0.05), hydrogen bond, and hydrophobic interaction and the contents of sulfhydryl and disulfide bond insignificantly changed (P<0.05), and suggested the three dimensionalstructure of rice protein was affected by high pressure homogenization.

Screening For Afb1-Contaminated Corn By Specific Gravity Method, Luo Xiaohu, Qi Lijun, Fang Wenmiao, Wang Ren, Wang Li, Shen Yuxian, Chen Zhengxing

Food and Machinery

Aimed at the severe contamination of AFB₁ in corn, effect of specific gravity separation on AFB₁-contaminated corn has been investigated. In this study, air volume, longitudinal gradient and amplitude have a significant influence on separation results. With air volume 6 000 m³/h, longitudinal gradient 7°, amplitude 15 mm, different levels of contaminated corn were separated with specific gravity. AFB₁ concentrations in obtained heavy corn were decreased by 21.2% and 38.4% respectively compared with the materials. The ratio of light corn and broken percentage of corn was moderate. As the specific gravity equipment is very …

Effects Of Amylose Chain Length On Film Properties Ofwaxy Maize Starch, Meng Lingru, Ye Xiaojia, Wu Chunsen, Wang Ren, Xu Xueming, Jin Zhengyu, Zhou Xing

Food and Machinery

Three types of amylose with different chain length were prepared. And each of them was added to waxy maize starch in the proportion of 8%, 15%, 25%, respectively. The mixed gelatinized starch solution was cast on to a plastic plate and dried at 23 ℃ in relative humidity (RH) of 85% for 3 days. The short amylose, i.e. debranched waxy maize starch (DWMS), mixed well with waxy maize starchwithout phase separation. But phase separation was found in the medium chain, i.e maize amylose (MAM), and long chain amylose, ie potato amylose (PAM), added films. Adding amylose promote crystallization of waxy …