A Life Cycle Analysis Of Land Use In Us Pork Production,
2015
University of Arkansas, Fayetteville
A Life Cycle Analysis Of Land Use In Us Pork Production, Greg Thoma, Marty Matlock, Ben Putman, Jasmina Burek
Food Systems
The goal of this study was to analyze land use in the production of US pork using Life Cycle Assessment (LCA). LCA is a comprehensive methodology for quantitatively analyzing potential environmental impacts associated with complex systems. Identification of processes contributing to high environmental impacts often highlights opportunities for gains in efficiency, which can increase the profitability and sustainability of US pork. The environmental impact category analyzed in this assessment was land use. After reviewing existing information regarding land use in agriculture and livestock production, analysis for US pork production was performed at two scales: cradle-to-grave and cradle-to-farm gate. The cradle-to-grave …
Synthesis And Characterization Of Rice Husk Based Lignin-Bisphenol A Epoxy Resin,
2015
School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Synthesis And Characterization Of Rice Husk Based Lignin-Bisphenol A Epoxy Resin, Li Ying, Li Xin, Yu Zhike, Zhou Xueying, Ni Caihua, Shi Gang
Food and Machinery
Lignin was extracted using alkali distillation from rice husk, which is the food processing waste. As the structure of lignin and bisphenol A is similar, lignin modified bisphenol A epoxy resin could be prepared under alkali as catalyst by blending them. It can be concluded that when the lignin substitution rate was 20%, the epoxy value of the epoxy resin was 0.3, the weight-average molecular weight was 6 045, and the molecular weight distribution was relatively uniform.
Physical Properties Of Edible Composite Films Based On Chitosan And Whey Protein Isolate,
2015
State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China; R&D Center of Separation and Extraction Technology in Fermentation Industry, Shanghai 200237, China
Physical Properties Of Edible Composite Films Based On Chitosan And Whey Protein Isolate, Wang Yaosong, Zhao Liming, Wu Yanqing
Food and Machinery
The chitosan with different molecular weights (MW: 50 kDa, 250 kDa, 500 kDa and 1 000 kDa) were used to respectively combine whey proteins to form their composite films. It was expected that chitosan/whey proteins films endowed with versatile functionalities to meet practical requirement of food packaging applications. The equal volume of 3% (m/V) chitosan dissolved in 2% (m/V) acetic acid solutions and 12% (m/V) preheated (80 ℃ for 30 min) whey protein solutions was used to prepare resulting film-forming solutions after 2.4% (based on whey protein content, m/m) glycerol to make cast composite films. The functional propertied of the …
Drying Kinetics Of Pullulan-Based Film Forming Solutions,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
Drying Kinetics Of Pullulan-Based Film Forming Solutions, Zhou Yujia, Xiao Qian, Lu Xingchi, Deng Fangming
Food and Machinery
The drying kinetics of pullulan and pullulan-PEG film forming solutions were investigated. The results were as followed: the drying curves of pullulan-based films were divided into three stages: the rising rate, the falling rate, and the constant rate period; four mathematical models were fitted to the experimental data; among the drying models considered, the Wang and singh model was found to satisfactorily describe the drying kinetics of pullulan solutions. However, Modified Page equation-II model was found to satisfactorily describe the drying kinetics of pullulan-PEG solutions. As the drying temperature increased from 40 ℃ to 70 ℃, the effective moisture diffusion …
Analysis Of Amino Acids Composition And Nutritional Value Evaluation Of Dried Osmund,
2015
School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Analysis Of Amino Acids Composition And Nutritional Value Evaluation Of Dried Osmund, Li Xueying, Lu Ning, Zhang Jing, Xu Hui, Guo Bingzheng
Food and Machinery
To systematically analyze and evaluate amino acids of dried osmund, 17 kinds of amino acids were derivatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and then were analyzed by ultra performance liquid chromatography. L-tryptophan was quantitatively analyzed by ultraviolet spectrophotometric. Nutritional value evaluation of dried osmund protein was synthetically studied by methods of ratio coefficient of amino acid and fuzzy discernment. The results showed that the sample had 18 kinds of amino acids. The content of the total amino acids was up to 697.93 mg/g protein.The proportion of essential amino acids in total amino acids was 0.45, and the proportion of essential amino acids …
Optimization On Glutaminase Production From Bacillus Amyloliquefaciens Swjs22 By Solid-State Fermentation,
2015
School of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510641, China
Optimization On Glutaminase Production From Bacillus Amyloliquefaciens Swjs22 By Solid-State Fermentation, Zhou Chihongling, Cui Cun, Zhao Mouming
Food and Machinery
A Bacillus amyloliquefaciens strain SWJS22 isolated from deep sea mud of the South China Sea was used to produce glutaminase by solid-state fermentation. Using single factor test and orthogonal test, including culture media and the fermentation parameters, was applied to optimize glutaminase production technology; optimal fermentation conditions were: 2% (V/m) seed liquid was inoculated in a culture medium composed of 20 g soy flakes, 5 g wheat flour, 0.02 g SE-1170, water to solid in a ratio of 1.0∶0.6 (m∶m), and fermented at 37 ℃ for 48 h. Under this optimized condition, the L-glutaminase activity was increased from （83.10±4.64） U/mgds …
Influence Of Polyphenol Compounds On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression,
2015
Tobacco Jiangxi Industrial Co., Ltd., Nanchang, Jiangxi 330000, China
Influence Of Polyphenol Compounds On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Guo Lei, Su Jiakun, Shao Dengyin, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Cai Jibao, Zhang Xiaoming
Food and Machinery
The Partial Least Square Regression(PLSR) analysis was used to study the influence of polyphenols, such as chlorogenic acid, scopoletin and rutin contents on sensory quality. The results showed that there were significantly positive correlations between chlorogenic acid and oral irritation or tongue burning, oral coating or dryness. There were significantly negative correlations between scopoletin and astringency and throat irritation. However, there were no significant correlations between rutin and comfort characteristics. For smoke characteristics, there was a significantly positive correlation between chlorogenic acid and off-taste. Chlorogenic acid and scopoletin had significantly negative influences on impact. Rutin had no significant influence on …
Influence Of Routine Chemical Components On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression,
2015
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Influence Of Routine Chemical Components On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Zhang Xiaoming, Guo Lei, Su Jiakun, Shao Dengyin, Cai Jibao
Food and Machinery
The Partial Least Square Regression(PLSR) analysis was used to study the influences of routine chemical components, such as total sugar, reducing sugar, nicotine, total nitrogen etc. on cigarette sensory quality. The results showed that there were positive correlations between total sugar, reducing sugar and the ratio of sugar to nicotine and most comfort characteristic. Nicotine, total nitrogen and potassium had negative influences on tobacco comfort characteristics. There were significantly positive correlations between the ratio of potassium to chlorine and irritation or tongue burning, oral coating or oral dryness. There were positive correlations between total sugar, reducing sugar and the ratio …
Effect On Flue Gas Composition In Various Process Parameters Of Co2 Leaf Expansion Line,
2015
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Effect On Flue Gas Composition In Various Process Parameters Of Co2 Leaf Expansion Line, Xiong Anyan, Wang Erbin, Song Weimin, Zhang Dongyu, Zhao Yujie, Liu Wenbo
Food and Machinery
In order to reduce the tar and nicotine content of cigarette, the conventional chemical composition and the flue gas composition of the expanded leaves under different process conditions were analyzed. The result showed that: under the test conditions, the process gas temperature was higher, the contents of tar, nicotine and CO in the flue gas composition of the expanded leaves were lower when the saturated vapor was added to a certain amount; the amount of tar, nicotine and CO were the lowest when the steam was added to 600 kg/h. under the same conditions of the process gas temperature.
Research On Characteristics Of Burdock By Microwave Drying At Constant Temperature,
2015
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research On Characteristics Of Burdock By Microwave Drying At Constant Temperature, Ji Fei, Li Zhenfeng, Li Jing, Xu Wanxiu
Food and Machinery
The drying characteristics of burdock were studied using self-made weight and temperature facilities. The moisture content and the internal temperature were acquired online. Taken microwave power density, temperature and sample depth as the influence factor, and the optimal parameters for drying burdock by microwave were obtained through orthogonal experiment. The optimized parameters were as followed: the power density 10 W/g, the internal temperature of sample 60 ℃, and the samples thickness 2 mm. Under these conditions, the rehydration rate R value and the color difference ΔE value of dried burdock were 3.77 and 64.37, respectively. ANOVA of the evaluation index …
Study On Characteristics On Depth Of Walnut By Hot-Air Drying,
2015
Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China; College of Engineering, China Agricultural University, Beijing 100083, China
Study On Characteristics On Depth Of Walnut By Hot-Air Drying, Wang Qinghui, Yan Shengkun, Li Zhongxin, Gao Zhenjiang
Food and Machinery
To solve the problem of drying in walnut postharvest processing, the hot-air drying technology was applied to walnut. A specifically depth drying equipment was designed and the experiment was done. The drying characteristics of walnut were investigated under different drying temperatures (35, 40, 45, 50 ℃), air velocities (0.5, 1.0, 1.5, 2.0 m/s), and load depths (0.6, 0.9, 1.2, 1.5 m). Experimental results showed that the whole drying process occurred in the falling rate period, and the effect of drying temperature, air velocity and load depth on drying characteristics was significant. The optimal drying process was temperature 45 ℃, air …
Drying Characteristics With Short- And Medium- Wave Infrared And Quality Changing Of Hosui Pear,
2015
College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China; Construction Corps Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar, Xinjiang 843300, China; Institute of Food Science and Technology, C
Drying Characteristics With Short- And Medium- Wave Infrared And Quality Changing Of Hosui Pear, Tang Lulu, Yi Jianyong, Bi Jinfeng, Chen Qinqin, Hou Xujie, Liu Xuan
Food and Machinery
In order to improve the qualities of dried hosui pear(Pyrus pyrifolia Nakai.) slices and shorten the drying time, short- and medium- wave infrared drying was applied to drying hosui pear slices. The effects of drying temperatures, drying power, and radiation distances on the drying characteristic of hosui pear were investigated. Meanwhile, the impact of short- and medium- wave infrared drying on color, texture and moisture content of dried hosui pear were analyzed. The results showed that the drying procedure appeared as a falling rate period. The water effective diffusion coefficient (Deff) of hosui pear ranged from 8.622 6×10 …
Study On Dynamic Changes Of Browning And Active Components In Chaenomeles Spiciosa(Sweet) Nakai During Low Temperature Air Drying,
2015
Shandong Analysis and Test Center, Jinan, Shandong 250014, China; Key Laboratory of TCM Quality Control Technology, Jinan, Shandong 250014, China
Study On Dynamic Changes Of Browning And Active Components In Chaenomeles Spiciosa(Sweet) Nakai During Low Temperature Air Drying, Cui Li, Song Shuangshuang, Du Liping, Wang Daijie, Geng Yanling, Wang Xiao
Food and Machinery
In order to evaluate the effects of drying method on the color and active components from Chaenomeles spiciosa(Sweet) Nakai, which was dried under low temperature hot air, then the change law of the chromaticity value, browning enzymes and the contents of some components were determined. The results showed that during the process of drying, there was a close positive relationship between the rate of water loss and the severity of the injured cell membrane, with the correlativity coefficient 0.989, while, there was negative correlation between the peroxidase activity and the severity of the injured cell membrane, with the correlativity coefficient …
Determination On Salt Content Of Dry-Cured Meat By Rapid And Non-Invasion Impedance Technology,
2015
Key Lab of Meat Processing and Quality Control, MOE, Nanjing, Jiangsu 210095, China; National Center of Meat Quality and Safety Control, Nanjing, Jiangsu 210095, China; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing, Jiangsu 210095, Ch
Determination On Salt Content Of Dry-Cured Meat By Rapid And Non-Invasion Impedance Technology, Chen Tianhao, Han Minyi, Wang Peng, Wei Ran, Xu Xinglian
Food and Machinery
The experiment was conducted to establish a new method to determine the salt content in cured meat and treated the meat with different salt content as samples. Impedance, salt content and water content were measured in the experiment and the results showed that the method would be a good choice for the determination of the salt content. Result: And, there was strong relationship between the impedance and the salt content. It is possible to construct some linear model between these two parameters. It indicated that there is good correlation between the predicted salt content and impedance magnitude (R2=0.980 …
Extraction Of Animal-Derived Dna In Processed Food And Establishment Of Multiplex Pcr Method,
2015
Quality and Safety Technological Innovation Service Platform on Circulation of Animal Origin, Gansu Institute of Business and Technology, Lanzhou, Gansu 730010, China; Key Laboratory of Animal Products Safety Analysis and Detection Technology of Gansu Pro
Extraction Of Animal-Derived Dna In Processed Food And Establishment Of Multiplex Pcr Method, He Haining, Hong Xia, Feng Yusheng, Wang Yongsong, Jin Ying, Yuan Caixia, Qian Yingwen, Liu Qi, Gao Zhiying
Food and Machinery
In order to get high quantity and quality animal-derived DNA extraction from processed food, the CTAB method was improved for the PCR test. According to duck mitochondrial gene sequences, primers were designed and synthesized for detecting PCR system, optimizing reaction conditions and screening, establishing a triple PCR method. The amplified lengths of fragments were 116 bp for bovine, 212 bp for porcine, 322 bp for duck, respectively. The triple PCR assay to distinguish pork and duck from beef was developed. Lower amounts of meat than declared on the label. These practices are of great importance in the fight of forged …
Improvement In Methods For Activity Measurement Of Polyphenol Oxidase In Wheat,
2015
Hunan Zhenhua Academy of Food Detection and Research, Changsha, Hunan 410000, China
Improvement In Methods For Activity Measurement Of Polyphenol Oxidase In Wheat, Zhou Xiaoling, Yang Daiming, Li Na
Food and Machinery
Three wheat varieties were selected as experimental materials to measure the activity of polyphenol oxidase According to the method from Measurement of Polyohenol Oxidase Activity in Wheat Flour in national standard draft. And found it has three deficiencies: first, because of the lack of crude extcation of polyphenol oxidase, it led to the less quantity of polyohenol oxidase, and couldn’t reflect the real state of the activity of polyphenol oxidase; second, because of the unsuitable reaction temperature, it couldn’t help the enzyme reaction completely; third, adding catechol before centrifuge made a part of product intercepted by precipitation, thus it has …
Recognition Of Fresh Orange Juice Adulteration By Electronic Tongue,
2015
Department of Food Science, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Recognition Of Fresh Orange Juice Adulteration By Electronic Tongue, Zhang Miao, Jia Hongfeng, Li Xiexin, Wang Xi
Food and Machinery
The recognition of adulteration in fresh orange juice was performed by electronic tongue system. The raw data were analyzed by using principal component analysis (PCA),discriminant fact analysis (DFA) and partial least-squares analysis (PLS). DFA was more competent than PCA in distinguishing effect. It appeared regularity with the increasing proportion of adulterated samples. It had a high correlation between electronic tongue sensors response signals and the adulteration ratio of fresh orange juice, the correlation coefficient was 0.963 8, the prediction error of established PLS model ranged from 1.85% to 2.20%. It proved that electronic tongue could be applied in adulteration recognition …
Study On Detecting Method Of Preservative In Injecta,
2015
College of Chemistry and Environmental Science, Guizhou Minzu University, Guiyang, Guizhou 550025, China
Study On Detecting Method Of Preservative In Injecta, Yan Min, Wang Lixiong, Tian Renkui, Bai Yizhang
Food and Machinery
HPLC and GC—MC methods determining several preservatives in injecta was studied. When HPLC method was conducted, with conditions of streaking under 230 nm wavelength for VWD UV detection and 50︰50 proportion of methanol and water in the mobile phase, the peak with obvious trailing were undesirable. while, using GC—MS method, the response value and separation efficiency were better than that of HPLC and the preservatives were easy to be qualitatively and quantitatively determined. Results: It was quick and easy to determine peak occurrence and separation effects preservatives in injecta with the GC—MS method. The linearity of peak area and concentrations …
Determination Of Suxamethonium Chloride In Meat By Hplc—Ms／Ms Method,
2015
Hunan Research Institute of Food Quality Supervision and Testing, Changsha, Hunan 410117, China
Determination Of Suxamethonium Chloride In Meat By Hplc—Ms／Ms Method, Zhou Xingwang, Kang Shaoying, Zhang Jihong, Zou Qiao
Food and Machinery
Suxamethonium chloride in dog meat was extracted by ultrasonic vibration with Na2CO3—NaHCO3 buffer solution，then the supernatant was cleaned-up using WCX solid phase extraction cartridges. The qualitative and quantitative analysis for target was achieved by liquid chromatography-tandem mass spectrometry. The study showed that the suxamethonium chloride concentration had a good linear relationship (r=0.999 87)with mass signal ranging from 0.5～250.0 ng/mL. The recovery was above 96%. The relative standard deviation was below 13%. The limit of determination was 0.004 mg/kg. This is a rapid, sensitive, accurate method for determinating suxamethonium chloride in dog meat.
3d Modeling Of Polygon Rotating Metal Shell Based On Creator,
2015
Department of Information Engineering, Guangxi Economic & Trade Polytechnic, Nanning, Guangxi 530021, China
3d Modeling Of Polygon Rotating Metal Shell Based On Creator, Qin Haining, Miao Xiaobin
Food and Machinery
Polygon rotating metal shell 3D model commonly used in the design of aircraft, such as underwater vehicle model. The appearance of the metal shell has irregularity, texture feature is complex, the need for real-time rendering in the process of sailing, the traditional three-dimensional modeling method for polygon the lifelike three-dimensional modeling of the rotating metal shell is not good, gloss is not strong. A polygon based on Creator rotating metal shell 3D modeling method was established. Build a polygon choose metal shell structure parameters of the system, using background difference continuous reconstruction method for 3D reconstruction algorithm is improved, the …
