Food Science Commons^™

Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice, Yu Yougui, Li Zhonghai, Zhang Hui, Huang Guohua

Food and Machinery

In order to study on the effects of fungal substance soluble dietary fiber on the intestinal peristalsis and absorption in mice, 75 kunming mice were randomly assigned to 5 groups: blank control group fed with saline, control positive group fed with phenolphthalein solution of 50 mg/kg·BW and three testing groups fed with low (2.5 g/kg·BW), middle (5 g/kg·BW) and high (15 kg/kg·BW) dosages of soluble dietary fiber in fungal substances. The results indicated that fungal substance soluble dietary fiber had some effects in inhibiting mice weight gain (P<0.05) and there is a positive correlation between the dosages of soluble dietary fiber and the inhibition of weight gains, middle doses of soluble dietary fiber had a significant effect on intestinal peristalsis in mice (P<0.05), soluble dietary fiber enhanced intestinal peristalsis with great significance (P<0.01) of high dosage and remarkable significance (P<0.05) of middle dosage. The intestinal peristalsis is positively correlated with the dosage of the fungal substance soluble dietary fiber.The effect on intestinal peristalsis between high and low dosages of soluble dietary fiber is significantly different (P<0.05).

Analysis Of Volatile Components In Green Tea Grown In Wuxi Using Headspace Solid-Phase Micro-Extraction And Gc—Ms, Li Ming, Zeng Qian, Sun Peidong, Cao Guangqun

Food and Machinery

The volatile components in two typical cultivars of green tea grown in Wuxi, Baikhovi tea and Taihu tea, were extracted by headspace solid-phase micro-extraction (HS—SPME) and analyzed by GC—MS respectively. The results showed that there were 74 and 56 volatile components in the two cultivars, representing 98.59% and 98.51% of the total peak area. Alcohols, aldehydes, alkanes, esters, carboxylic acids and ketones were the major constituents, but their relative contents in the two cultivars were different. The contents of aldehydes, ketones and carboxylic acids in Baikhovi tea were higher but the contents of alcohols, esters and alkanes were lower than …

Detection And Classification Of Chinese Rice Wine With Different Wine Age By Znose, Zhang Zhen, Li Zhenfeng, Song Feihu, Li Jing, Xu Wanxiu

Food and Machinery

Wine age is one of the main indicators of Chinese rice wine in quality. There are many limits in time and place about chromatograph and spectrograph. Surface Acoustic Wave zNose can distinguish Chinese rice wine of different wine age real time, on-the-spot and on-line monitoring. GuYueLongShan Chinese rice wines which belong to different category were sampled. Data were analyzed by principal component analysis and discriminant function analysis, where 100% classification was achieved. The correlation coefficient of characteristic peak aera and regression equation were better, which were 0.990 2, 0.994 3, 0.987 6 respectively. The linear regression model could also distinguish …

Simulation And Optimization On Coaxial Treatment Chamber For Pulsed Electric Field, Yao Wenlong, Ping Xueliang, Hu Dahua, Jiang Yi

Food and Machinery

PEF sterilization technology is a novel non-thermal sterilization technique, the processing chamber is applied directly, for loading the material to be processed in a processing chamber and pulsed electric field. A paper designed pilot scale electrode spacing is adjustable, replaceable processing chamber cavity coaxially novel process chamber, the system established by pulsed electric fields coupled three COMSOL software mathematical model of the electric field intensity of the processing chamber, the material flow characteristics and temperature distribution, provide the basis for structural optimization coaxial treatment chamber. Simulation results show that non-uniform electric field strength at the edge of the inner circle …

Ansys-Based Vibration Characteristic Analysis On Rotor System Of Film Dryer, Li Naiyu, Li Qingsheng, Chen Guangyu

Food and Machinery

The modal analysis was carried out based on the 3D solid model of the A=0.4 m² film dryer rotor by the ANSYS software, the first four orders of system inherent frequencies and vibration forms were initially attained, the critical speeds of main shaft were calculated; The harmonic response analysis was carried out based on the modal analysis of the rotor by the Full method, the influence of the eccentricity(c=2.5 mm) and the unbalance mass (m=0.1, 0.2 kg) on the rotor vibration were analyzed, and the bearing stiffness was changed to analyze the inherent frequency and vibration characteristic of the …

Analysis On Drying Performance Of Calcium Propionate In Thin-Film Dryer, Chen Guangyu, Li Qingsheng, Li Naiyu

Food and Machinery

The thin-film dryer process calculation mathematical model was established, with 25% calcium propionate as the research object, using the numerical simulation software MATLAB, drying rate and drying length was obtained and the influence of feed temperature, rotate speed, feed rate, and heating temperature was also discussed. The results showed that feed rate and heating temperature had a great influence on drying rate and drying length, while feed temperature and rotate speed had less influence on drying rate and drying length, which provided the basis for calcium propionate drying.

Design And Experiment On Type Of Rollers Feeding Device Of Cutting Opening At Back Of Shrimp, Wang Zehe, Zhang Xiuhua, Zhang Lili, Yi Jinggang

Food and Machinery

A cutting device for shrimp was designed, and a series of tests were carried out on efficiency of back open of shrimp and sense evaluation, between on gear knife and knife, post and reverse rotation, rotation speeds. The results showed that: by using the positive-free geared knife to cut shrimp when it came to 350~400 r/min, the cutting result achieved best. The device is stable, efficiency and suiting practice.

Studies On Antifreezing Of Silver Carp Enzymatic-Hydrolysates In Frozen Surimi, Li Xianghong, Liu Zhongxiang, Deng Haiping, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui

Food and Machinery

The application of silver carp enzymatic-hydrolysates (Protamex hydrolysates, PH and Alcalase hydrolysates, AH) in frozen surimi was studied, with an untreated mince (CTRL) and the effects of sucrose–sorbitol on the frozen surimi as the comparison. Amino acid composition and amino acid nitrogen analysis showed that PH had higher contents of Asp, Lys and free amino acids (P<0.05). Relative molecular weight distribution results indicated that PH had more fractions of high molecular weights. Textural analysis of frozen surimi demonstrated that after 4 weeks frozen, gel strength and hardness of 2% PH and sucrose-sorbitol added group increased. Elasticity of all the samples was slightly lower. And under the frozen condition, all samples’ color was less affected. Scanning electron microscope (SEM) results displayed that protein aggregation of 2% PH and sucrose-sorbitol added groups were less, and the microstructures were less porous and more homogeneous. The surfaces of CTRL and 8% AH added groups showed obvious holes. This study indicates that PH can help to maintain quality of frozen surimi, and provides preliminary evidence for development of a possible new generation cryoprotectans using silver carp hydrolysates.

Quality And Storage Stability Of High Hydrostatic Pressure-Treated Squid, Jin Yafang, Deng Yun

Food and Machinery

Effects of high hydrostatic pressure (HHP) treatments on the quality and shelf life of squid were studied. Squid muscles were high-pressure processed at pressure levels of 200, 400, 600 MPa for 5, 10, 20 minutes (25 ℃). Then the treated samples were stored at 4 ℃ for 10 days. The effects of HHP on biochemical, pH and microbiological characteristics were analyzed. The results showed that HHP retained the moisture, protein and fat contents of fresh squid. And no significant changes were observed in pH after processing. HHP resulted in significant reductions (P＜0.05) in microorganisms. The total viable counts (TVC) decreased …

Ultrasonic-Assisted Extracting And Antioxidant Activity Of Total Flavonoids From Leaves Of Camellia Oleifera Abel, Cao Qingming, Wu Jingyu, Zhong Haiyan, Bao Liyuan, Sun Yajuan

Food and Machinery

Technology of ultrasonic-assisted method was optimized to extract flavonoids from leaves of camellia oleifera Abel, and antioxidant activity of flavonoids was investigated. It showed that the optimized conditions were 50% ethanol of extracting solvent, 1∶20 of material-liquid ratio(m︰V), 70 ℃ of extracting temperature, 2 times under 300 W of electric power, 30 min of ultrasonic treatment time , The optimized extraction yield of total flavonoids was 47.01 mg RE/g. The extraction of flavonoids from leaves of Camellia Oleifera Abel. showed strong free- radical scavenging activities of DPPH, ABTS and hydroxyl with 15.12, 21.15 and 410 μg RE/mL as IC50, respectively.

Process Optimization Of High-Density Candida Utilis Feed Yeasts By Solid State Fermentation, Xu Su, Sun Libin, Yang Haiming, Sun Hui, Jiang Lianzhou

Food and Machinery

Probiotic feed yeasts were made from the raw materials of defatted soy meal, rice hull and corn straw by solid state fermentation. The culture medium ingredients were optimized by the orthogonal experiment. The model of fermentative condition was developed by the simplex-centrioid mixture design and analyzed by the response surface analysis．The results were as follows: defatted soymeal∶rice hull∶corn straw was in the ratio 5∶2∶2. Forty grams of the raw materials were added with 4 grams of glucose，0.2 grams of （NH₄）₂SO₄ and 1× mono-microelement combination. The inoculum volum was 3.5%. The culture thickness was 1.3 cm. …

Optimization On Decolorizing Conditions For Perilla Leaf Polysaccharide (Ⅱ) By Active Charcoal, Zhang Lihong, Xie Sandu, Xu Fang, Lin Xiaoyan, Gao Ning

Food and Machinery

A high-efficiency and low-loss method was established, for decoloration of perilla leaf polysaccharide by using active charcoal. With the decoloration method of activated charcoal, the decoloration process of perilla leaf polysaccharide was optimized by using response surface methodology. The best processing conditions was determined as 0.58% activated carbon, pH 6.0, and decolorization temperature 50 ℃, decolorization time 15 min. Under those conditions, the decolorizing rate and the loss rate of polysaccharide reached 99.99% and 5.05%, respectively. The results suggested that the proposed method had ideal effect in decoloration of perilla leaf polysaccharide.

Food Safety Problems In Food Logistics And Related Measures, Zeng Yuying

Food and Machinery

Food safety and people's life and health are closely related, its importance is self-evident. The problem of food safety in food logistics mainly in several cases includes food spoilage, chemical pollution and breakage of packing and food expiring. The reasons for these food safety problems are many and varied, not only the logistics industry itself is inefficient, too many intermediate links, technology and self-discipline ability, lack of infrastructure investment, but also the unperfect legal system, the supervision in relevant departments. Therefore, the corresponding countermeasures should be found from two aspects in national and food logistics operator. National level can improve …

Public Health Metrics: Key Considerations And Criteria For Food Safety Modernization, Glen P. Mays

Health Management and Policy Presentations

Robust measures of public health impact are needed to guide implementation of the U.S. Food Safety Modernization Act. This session describes strategies used in the field of public health services research to specify and select measures based on considerations of relevance, tractability, attribution, precision, and feasibility.

Prokaryotic Diversity In The Rhizosphere Of Organic, Intensive, And Transitional Coffee Farms In Brazil, Adam Caldwell, Livia Silva, Cynthia Da Silva, Cleber Ouverney

Faculty Publications, Biological Sciences

Despite a continuous rise in consumption of coffee over the past 60 years and recent studies showing positive benefits linked to human health, intensive coffee farming practices have been associated with environmental damage, risks to human health, and reductions in biodiversity. In contrast, organic farming has become an increasingly popular alternative, with both environmental and health benefits. This study aimed to characterize and determine the differences in the prokaryotic soil microbiology of three Brazilian coffee farms: one practicing intensive farming, one practicing organic farming, and one undergoing a transition from intensive to organic practices. Soil samples were collected from 20 …

Welcome To The Jungle...Beer, Singapore Management University

Perspectives@SMU

How one man's passion for beer led to a craft beer business

High Moisture Extrusion Of Oatmeal, Brandon F. Coleman

Master's Theses

Oats are considered to be a highly nutritious breakfast food available to consumers. Heightened consumer interest in functional food products and advances in human nutrition have led to increased levels of interest in the development of new oat based products (Webster and Wood 2011). Developments in technology have led to manufacturing of instant oatmeal, making the product more convenient to consumers. Low moisture extrusion processing is one of the most widely used methods to produce ready to eat breakfast cereals; however, there has been little research carried out to determine if high moisture extrusion methods would be viable. This study …

Multiphysics Modeling To Enhance Understanding Of Microwave Heating Of Food In Domestic Ovens, Jiajia Chen

Department of Agricultural and Biological Systems Engineering: Dissertations, Theses, and Student Research

Nonuniform heating is the biggest issue in the microwave heating of prepared meals. Multiphysics based models are promising tools to improve microwave heating uniformity by properly designing the food product. However, limited availability of accurate temperature-dependent material properties, inadequate model prediction accuracy, and high computational power and complexity in model development are three gaps that greatly limited the application of these models in the food industry.

To fill in the gaps, firstly, we developed a multitemperature calibration protocol to measure temperature-dependent dielectric properties (dielectric constant and loss factor). The temperature-dependent dielectric and thermal (thermal conductivity and specific heat capacity) properties …

The Biological Consequences Of Kaolin Geophagia, Deloris Alexander, Desire Richardson, Lakisha Odom, Kara Cromwell, Dejuana Grant, Micoya Myers, Eddy Cadet, Hamid Mahama, Vijaya Rangari, Ralphenia Pace, Ramble Ankumah, Kokoasse Kpomblekou-A, Curtis Fluker

Professional Agricultural Workers Journal

Abstract

Kaolin geophagia is associated with the relief of gastrointestinal distress, but it may also cause adverse health effects on the body. This study was designed to: assess kaolin composition; test if 129SvEv mice would consume kaolin and determine the consequences of consumption; and assess rotational stress modulation of consumption. Thirteen kaolin samples were purchased from Alabama and Georgia stores. Chemical and physical properties were characterized for each sample using a Munsell chart, pH meter, Energy Dispersive Spectroscopy, Transmission Electron Microscopy, Visible Near-InfraRed Spectra, and Inductively Coupled Plasma-Optical Emission Spectrometry. Kaolin was then given to mice as food supplements and …

Fungi Inhabiting The Healthy Human Gastrointestinal Tract: A Diverse And Dynamic Community, Heather E. Hallen-Adams, Stephen D. Kachman, Jaehyoung Kim, Ryan Legge, Inés Martínez

Department of Food Science and Technology: Faculty Publications

Fungal DNA was selectively amplified, and the ITS region sequenced, from fecal samples taken from 45 healthy human volunteers at one (21 volunteers) or two (24 volunteers) time points. Seventy-two operational taxonomic units, representing two phyla and ten classes of fungi, were recovered. Candida yeasts, notably C. tropicalis (present in 51 samples), and yeasts in the Dipodascaceae (39 samples), dominated, while 38 OTUs were detected in a single sample each. Fungi included known human symbionts (Candida, Cryptococcus, Malassezia and Trichosporon spp.), common airborne fungi (Cladosporium sp.) and fungi known to be associated with food ( …