Discussion On Detection Method Of Potassium Permanganate Consumption In Hygienic Standard Of Epoxy Phenolic Coatings For Inner Wall Of Food Cans,
2016
Hebei Chengde LoLo Co., Ltd., Chengde, Hebei 067000, China
Discussion On Detection Method Of Potassium Permanganate Consumption In Hygienic Standard Of Epoxy Phenolic Coatings For Inner Wall Of Food Cans, Zuo Aidong, Gao Yuli, Zhao Shunge, Du Jiangmei
Food and Machinery
The potassium permanganate consumption of the tin cans coated with epoxy phenolic coatings as the protective layer was detected according to the national standard of GB/T 5009.60-2003 method for analysis of hygienic standard of products of polyethylene, polystyrene and polypropyrene for food packaging. The method required accurate titer of potassium permanganate standard solution, and was not suitable for daily rapid detection. The test method adjusted the concentration of potassium permanganate solution and determined the value of f instead of the titration process of the standard solution. By the data analysis of two kinds of test conditions, the creditability and feasibility …
Analysis On Drying Box Exergy And Variable Air Velocity Drying Of Autumn Rice,
2016
Guangdong Agricultural Machinery Research Institute, Guangzhou, Guangdong 510630, China; Food Science College of South China Agricultural University, Guangzhou, Guangdong 510630, China
Analysis On Drying Box Exergy And Variable Air Velocity Drying Of Autumn Rice, Zhao Xihe, Long Chengshu, Zhang Jinjiang, Liu Qinghua, Gong Li
Food and Machinery
In order to solve the problem of temperature rise in heat pump drying rice in autumn. Two drying test scheme were been set, for the low temperature constant rate drying and variable wind speed drying. Both the total energy consumption and exergy analysis were been taken comparison of the drying process of rice. Experimental results show that the drying rate increases with wind speed and temperature go up in constant speed drying process. However, both the exergy efficiency and total energy consumption decrease with the increase of the wind speed. The total energy consumption of the variable wind speed drying …
Design And Performance Tests Of A New Portable Roaster,
2016
College of Mechanic Engineering and Communication, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Design And Performance Tests Of A New Portable Roaster, Lv Zhongming, Rouzi Amuti, Shi Yong, Ma Bin
Food and Machinery
Aiming at problems such as heavy environmental pollution, great losses in heart as well as inconvenient cleaning and carrying during the roasting process of current roasters, this thesis designs a kind of new portable roaster taking outdoor flat gas tank as heat source and combining with infrared flame burner and rotary roasting roaster. In the meanwhile, by using ANSYS software, the thesis builds a model to analyze the temperature distribution of the roaster and the meat. The simulated analysis shows that the overall temperature distribution of the roaster is reasonable and the heat preservation effect is good. At last, through …
Optimization Of Extraction Conditions Of Freshwater Snail Salt Soluble Protein And Its Processing Properties,
2016
College of Life Science, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquacul
Optimization Of Extraction Conditions Of Freshwater Snail Salt Soluble Protein And Its Processing Properties, Wang Bohua, Zhu Baohong, Yang Pinhong, Cao Zhen, Wang Tingyun, Chen Huimin
Food and Machinery
The resource of freshwater snail is very rich in China, but its processed products are not very much. Using salt soluble protein as a natural food additive in meat products can improve its quality. Extraction conditions were optimized using salt soluble protein yield, and determined the main processing properties such as emulsification capability, foaming capability and water-holding capability. The Results showed that freshwater snail salt soluble protein yield can reach 13.6％ when NaCl concentration was 0.7 mol/L, pH 8.0, extraction time and solid-liquid ratio of 1∶6 for 24 hours. The best emulsification ability and emulsification stability index were 27.67 m …
Fabrication And Characterization Of Polyglycerol Fatty Acid Ester/Biaxially Oriented Polypropylene Antifogging Film,
2016
College of Food Science, Shanghai Ocean University, Shanghai 201306, China
Fabrication And Characterization Of Polyglycerol Fatty Acid Ester/Biaxially Oriented Polypropylene Antifogging Film, Wei Lijuan, Yang Fuxin, Wu Jun, Xu Guangqian, Chen Jiyu, Wang Haili, Du Yunpeng
Food and Machinery
Objective The surfactant polyglycerol fatty acid ester (PGFE) was used for surface modification of biaxially oriented polypropylene film (BOPP) to perfect antifogging performance. Methods Used PGFE as an antifogging agent to prepared PGFE/BOPP antifogging film using a coating method. The present study was conducted to investigate the influence of different levels of PGFE on the antifogging performance, mechanical, optical, air and moisture permeability of BOPP film. Results Different levels of PGFE were coated on the film increased its tensile strength and haze, but reduced its light transmittance, oxygen permeability and water vapor permeability. The results showed that the PGFE/BOPP film …
Optimization Of Microwave Assisted Extraction Process Of Lignans In Cinnamomum Camphora Leaf,
2016
Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Rice and By-products Processing National Engineering Laboratory, Changsha, Hunan 410004, China
Optimization Of Microwave Assisted Extraction Process Of Lignans In Cinnamomum Camphora Leaf, Zhou Haixu, Li Zhonghai, Zhan Ghui, Lai Yongjiao
Food and Machinery
An efficient microwave assisted extraction procedure for the lignans from the leaves of Cinnamomum camphora was investigated and optimized. Response surface methodology (RSM) based on a three-level four-factor Box Behnken Design (BBD) was employed to optimize the extraction conditions. The best extraction conditions were as follows: microwave time 5 min, ratio of material to ethanol 1∶26 (g/mL), ethanol concentration 80%, microwave temperature 60 ℃. Under the optimization conditions, the experimental yield of lignans was 42.69%, which was well matched with the predictive yield of 42.95%.
On Establishment Of The“Co-Governance”Mechanism For Food Safety With Chinese Characteristics——“The Fifth National Science And Technology And Public Policy Forum·2016” Verview,
2016
School of Public Administration, Central South University, Changsha, Hunan 410083, China; Central South University of Science & Innovation and Society Development Research Center Changsha, Hunan 410083, China
On Establishment Of The“Co-Governance”Mechanism For Food Safety With Chinese Characteristics——“The Fifth National Science And Technology And Public Policy Forum·2016” Verview, Cao Yu, Dai Xin, Jiang Meishi, Zhu Wenpei, Zhu Xiangdong, Liu Xiaoqiong
Food and Machinery
At the Fifth National S&T and Public Policy Forum-Food Safety Risk Management and Public Policy, particlpating experts based on their professional background, reference the methods and tools of philosophy, law, management, sociology and so on, food safety and science and technology, food safety and philosophical reflection, food safety and policy response, food safety and social participation and other issues were discussed in depth. The conference reflects the latest thinking and research on the subject of domestic food safety strategy and scientific and technological innovation mechanism with Chinese characteristics, criticized “the only government theory”, “the only technical theory”, “the only industry …
Belinda Moitt,
2016
University of Mississippi
Belinda Moitt, Belinda Moitt, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
A native of the island of Antigua, Belinda Moitt immigrated to St. Thomas in 1961. After working for several years as a housekeeper and then in several restaurants, she was hired as a cook in the school lunch program.
Esther Izaak,
2016
University of Mississippi
Esther Izaak, Esther Izaak, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Esther Izaak was born on the island of Montserrat, where she attended secondary school. She continued her education at the University of the Virgin Islands, as well as studying in the United Kingdom. After several years teaching, she accepted the position of the director of the School Food Authority for St. Thomas and St. John. She is now the training director for St. Croix, St. Thomas, and St. John.
Discovering Potential Protein, Carbohydrate, And Lipid Based Food Ingredients In A Co-Culture Of Microalgae,
2016
Louisiana State University
Discovering Potential Protein, Carbohydrate, And Lipid Based Food Ingredients In A Co-Culture Of Microalgae, Chelsea Tyus
LSU Doctoral Dissertations
Louisiana Native Co-Culture of Microalgae (Chlorella Vulgaris L. and Cyanobacteria Leptolyngbya sp.) (CCA) was studied. CCA is a viable coculture for further investigation as a food component. This research characterized the proteins, carbohydrates, and lipids present in CCA. Algae cultivation parameters were controlled and analyzed. Treatment (Trt) 1 was CCA grown in cultures exposed to average scalar irradiance (ASI) of 1041 ± 269.18 μmol m-2 s-1 PAR and trt 2 was CCA grown in cultures exposed to ASI of 430 ± 96.03 μmol m-2 s-1 PAR. The trt (irradiance exposure) had the desired response on CCA species ratio Trt …
Food Safety: Recommendations For Determining Doneness In Consumer Egg Dish Recipes And Measurement Of Endpoint Temperatures When Recipes Are Followed,
2016
Tennessee State University
Food Safety: Recommendations For Determining Doneness In Consumer Egg Dish Recipes And Measurement Of Endpoint Temperatures When Recipes Are Followed, Sandria Godwin, Curtis Maughan, Edgar Chambers
Human Sciences Faculty Research
Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 °C (160 °F). The objectives of this study were to determine what endpoint temperature information consumers receive from egg dish recipes, and if recipes would lead to safe temperatures when followed. Egg dish recipes (n = 226) from 65 websites, 50 cookbooks, and nine magazine titles (multiple issues of each) were analyzed. Time was the most frequently …
Exploration Of Chemical And Biological Management Strategies For Diaphorina Citri The Primary Vector Of Candidatus Liberibacter Asiaticus,
2016
University of Texas at Tyler
Exploration Of Chemical And Biological Management Strategies For Diaphorina Citri The Primary Vector Of Candidatus Liberibacter Asiaticus, Gretta Marie Sharp
Biology Theses
Diaphorina citri (Hemipteran: Psyllidae), the Asian citrus psyllid, is a phloem-feeding, invasive species endemic to southern Asia that was first identified in the United States in Florida in 1998. Since introduction, D. citri has spread across the major citrus growing regions of the United States. This is of great concern to the citrus industry because D. citri is the primary vector of Candidatus Liberibacter asiaticus the causal agent of Haunglongbing (HLB). Haunglongbing is the most economically devastating disease of citrus causing an estimated 8.92 billion dollars lost in revenue and 4.62 billion dollars lost in gross domestic product between 2006-2007 …
Reducing Food And Packaging Waste Through Developing Edible Fruit Based Packaging Prototypes,
2016
California Polytechnic State University, San Luis Obispo
Reducing Food And Packaging Waste Through Developing Edible Fruit Based Packaging Prototypes, Melanie Thatcher
Materials Engineering
Packaging is used to contain, preserve, protect, and advertise both manufactured and natural products. In 2013 it was reported that over thirty percent of solid waste in the United States was from packaging. One way to reduce the impact of packaging on the environment is to create a solution that is edible and sourced from a waste or secondary food product that is not currently being utilized. Food-contact packaging made from recycled materials must meet strict U.S. Food and Drug Administration (FDA) regulations to be utilized as raw material for packaging. Fruit pomace is a candidate material since it may …
Water And Energy Use Of Antimicrobial Interventions In A Mid-Size Beef Packing Plant,
2016
University of Nebraska-Lincoln
Water And Energy Use Of Antimicrobial Interventions In A Mid-Size Beef Packing Plant, Rami M. M. Ziara, Shaobin Li, Bruce I. Dvorak, Jeyamkondan Subbiah
Department of Civil and Environmental Engineering: Dissertations, Theses, and Student Research
Data regarding the water and energy usage of current antimicrobial interventions in beef packing plants is scarce. The objective of this study was to collect representative water and energy usage data in a beef packing plant, with emphasis on antimicrobial interventions, to provide baseline data for comparison of new intervention technologies developed by researchers. Permanent and portable water flow meters were installed on the plant’s plumbing system to collect water flow data from March 2014 to March 2015. A local utility company was hired to meter electricity at the different subsystems using portable data loggers. The natural gas used in …
The Use Of Lactic Acid Bacteria To Control The Growth Of Foodborne Pathogens On Fresh-Cut Fruits And Sprout Vegetables,
2016
California Polytechnic State University, San Luis Obispo
The Use Of Lactic Acid Bacteria To Control The Growth Of Foodborne Pathogens On Fresh-Cut Fruits And Sprout Vegetables, Franca Gabriela Rossi
Master's Theses
Growing consumer awareness of the health benefits associated with fruits and vegetables and demand for easy to prepare products has prompted the development of a wide variety of minimally processed fruits and vegetables. Minimally processed fruits and vegetables are often peeled, cut, or diced which compromise the produces’ natural protective barriers, exposing a nutrient rich medium and providing an ideal environment for the growth of microorganisms, including foodborne pathogens. The germination conditions of sprout vegetables consisting of relatively high temperatures and humidity, low light and abundance of nutrients are also conducive to the proliferation of foodborne pathogens. Recent outbreaks and …
Poitín – A Spirit Of Rebellion And Inspiration,
2016
Technological University Dublin
Poitín – A Spirit Of Rebellion And Inspiration, James Peter Murphy
Conference papers
Abstract: Poitín is Ireland’s most ancient spirit distilled in rural locations for many centuries, its dark and chequered history continues to intrigue tourists and people alike, often referred to as Ireland’s Mescal, Cachaca or Grappa. This drink which preserved many rural communities and saved them from falling into poverty, driven underground for over 300 years it is making a significant comeback. This paper will explore the evolution of this ancient Irish spirit from its earliest mentions to its modern day popularity in the world of distilled spirits. Poitín is history in a bottle it is inextricably woven into the fabric …
Physicochemical Properties And Molecular Structure Characterization Of Digestion-Resistant Components In Enzymatic Branch-Chain Elongated Waxy Corn Starch,
2016
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Physicochemical Properties And Molecular Structure Characterization Of Digestion-Resistant Components In Enzymatic Branch-Chain Elongated Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Food and Machinery
The resistant starch (RS) in enzymatic branch-chain elongated waxy corn starch (WCS) was separated by using in vitro digestion method. Then, the physicochemical properties and molecular structure of RS were characterized. The results showed that the morphology of starch was significantly changed after digestion, and irregular cracks appeared on the surface of RS. Moreover, the improvement of thermal stabilities of RS wasalso observed. These results revealed that the amorphous regions of modified starches were preferably to be hydrolyzed during digestion. Compared to modified WCS, the molecular weight of RS was profoundly decreased (6.03×106～1.13×108 g/mol). In addition, the …
Study On Oxidation Degradation Products Of Linoleic Acid,
2016
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Study On Oxidation Degradation Products Of Linoleic Acid, Wang Jianhui, Wang Xiu, Chen Qi, Wang Faxiang, Li Xianghong, Yu Jian, Liu Yongle
Food and Machinery
GC—MS was applied to identify the acceleration of oxidative products formed from linoleic acid stored at 60 ℃. Both volatile and non-volatile oxidates were focus on in the present study. The results showed that the oxidative products formed in the primary oxidation stage were continuously oxidized into volatiles (such as aldehydes, ketones, alcohols, furan, etc.) during the course of accelerated oxidation. The relative contents of Hexanal, (E)-2-Heptena, (E)-2-Nonena, (E)-3-Nonene-2-one, 2-pentyl Furan changed obviously before 12 h and they could be used as evaluation indices of the primary autoxidation of linoleic acid. However, the relative contents of (E, E)-2, 4-Nonadienal, (E, …
Study On Antioxidant And Anti-Aging Analysis Of Blueberry Wine In C.Elegans,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Study On Antioxidant And Anti-Aging Analysis Of Blueberry Wine In C.Elegans, Wei Tao, Zeng Min, Li Ke, Wang Yuanliang
Food and Machinery
In order to determine the concentration of essential substances and functional properties of blueberry wine, antioxidant activity and anti-apoptosis of blueberry wine were analyzed with Caenorhabditis elegans (C. elegans) by feeding different kinds of blueberry wines. Based on blueberry wine, six feeding groups with different proanthocyanidin (PC) concentration and 14% alcohol were set. In same way, another seven feeding groups with different alcohol concentration and 3 mg/mL PC were also set. And the control group C. elegans only fed with E. coli OP50. All results were defined by testing the activity of antioxidant enzyme and apoptosis in C. elegans. It …
Nutrition Evaluation And Solubility Analysis Of Hydrolysate From Urechis Unicinctus Body Wall Muscle,
2016
College of Food Engineering, Ludong University, Yantai, Shandong 264025, China
Nutrition Evaluation And Solubility Analysis Of Hydrolysate From Urechis Unicinctus Body Wall Muscle, Liu Haimei, Wang Miaomiao, Zhao Qin
Food and Machinery
Nutrition and solubility were evaluated by assaying amino acids composition, AAS, EAAI, NSI and TCA-NSI of hydrolysate from Urechis unicinctus body wall muscle. The results showed that there were all of 18 types of amino acids, and umami amino acids were rich. In umami amino acids, the highest was Glu, 218.263 mg/100 mL, followed by Gly and Ala, third for Asp. Hydrolysate had strong delicious taste and it was a good seafood seasoning base. AAS of EAA was at range of 96～141, and EAAI was 86.50. They showed that EAA was rich and hydrolysate had a high nutritional value. When …
