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Table of Content

15 January 1997, Volume 18 Issue 1
The Effect of Electrostatic Field on the Preservation of Tomatoes
FANG Sheng, LI Li-Te
1997, 18(1):  5-9. 
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Based on the previous discussion about the mechanism of preservation of fruits and vegetables byelectrostatistic field (EF), the law of breathing intensity and hardness of tomatoes in preservation processing were studed by a lot of experiments. It was found that EF can effectively restrain the breathing intensity and keep hardness of tomatoes under certain parameter condition. Analysis showed that EF affects the enzyme in the catalytic reaction most probably by changing the structure of water moleculers.
Application of Activated Water in Food proessing
JI De-Heng, GAO Xue-Ming
1997, 18(1):  12-15. 
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 The method and installation of activated water treatment and the application of activated water in food processing were discussed.
Probe on the Film Firming Condition of Zein
DU Wei-Cheng, XU Li-Ping, YIN Li-Jun
1997, 18(1):  15-18. 
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The film forming conditions of zein are discussed, Zein is soluble in 80% ethanol. The solution may be spread on smooth stainless steel plate at 40℃ to form edible film with definite strength.
Study on the Glass Transition and Surface Structure of Zein Film
LI Yong-Xin, TENG Li-Jun, BIAN Bao-Lin
1997, 18(1):  19-22. 
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According to the results of differential thermal analysis (DTA) and thermogravimetry (TG) of a zein film, its glass transition temPerature (Tg) is 171℃ and the decomposition temperature is 262℃. Heat treatment of the film at temperature above Tg, some defects of the film may be dacorated. The effects of film forming condition on configuration structure of the film by seanning electron microscoPe (SEM) were discussed.
Study on the KING SNAKE Nutritive Liquid
FANG Xiao-Yang
1997, 18(1):  25-28. 
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The raw material and proessing technology of KING SNAKE nutritive liquid were introduced and the health protection effect was studied. Results showed that KING SNAKE nutritive liquid is an ideal health protection food.
Study on the Browning Prevention of Milled and Filtered Potato Liquid by Microorganism Fermented sour Liquor
QIN Li-Kang, JIANG Ping, ZHANG Qian, SHEN Cheng-Gui, QIU Sheng
1997, 18(1):  32-37. 
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This experiment was designed to study the effect of preventing milled and filtered potato liquid from browning by sour liquor which was fermented naturally from pea. Results showed that sour liquor possesses the action of preventing milled and filtered potato liquid from browning, and the factor of brown-preventing in sour liquor is not its major metabolic acid, but is its microodanism and some thermolabile substance in the supernatant liquid which can efficiently inhibit the activity of polyphenoloxidase (PPO) from potato.
Preparation of "Six Treasure Soup for Blood Tonic" and study on the Effect of Treating Anemia
WEN Jing, CHEN Wen, JIN Zong-Lian
1997, 18(1):  39-42. 
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Six Treasure Soup for Blood Tonicn (STSBT)is a decoction which is made from six natural foods (red dates etc)." STSBT" was used to do recovering experiments on anemia model. which was formed by feeding with low - iron diet to 24 - day - old, male, Chinese Kunming mice. The results showed that after two weeks of feeding with "STSBT" the hemoglobin (Hb)of mice increased 30% which was significantly higher than that of the control group,and there was no significant difference between the group of "STSBT" and the "BLOOD TREASURE" (a conmercial medicine-a positive control). After 30days taking"STSBT",Hb 0f anemia children of 2 ~ 5 - year - old and 6 ~ 9 - year - old increased 26% (prt0. 05) and 31% (p<0.05) respectively, Red Blood Cellcou nt (RBC)did not significantly increased in the two groups (p>0.1),and Mean Corpuscular Hemoglobin Concentrati0n (MCHC)of thetwo groups increased 4.31±0.4Opg(p<0.01) and 5. 73±0. 32pg(p<0.01) respectively. These results indicated that the increses of Hb of anemia children by taking"STSBT"is caused by the enhancement of synthesis of Hb in each cell. After 30 days of taking HSTSBTIt,Hb of young athletes who had exercise anemia raised 12% (p<0. 01 ),RBC raised from 4. 35±0. 96 (10"/L)to 6.00±0. 76 (1012/L) (p<0.01),and MCHC did not significantly raised (p>0. 1). These results suggested that the improvement of"STSBT"on exercise anemia is to promote rapid reproduction of stem cell,and than promote juvenile erythrocyte to synthesise Hb.
Detection of Enterotoxin Escherichia Coli in Food by polymerized Enzyme Chain Reaction
WANG Jia-Fu, RAN Xue-Qin, WU Yong-Jun, YE Zai-Rong
1997, 18(1):  43-46. 
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Two different sets of oligonucleotide primers were used to amplify the heat-labile (LT)and heat -stable (ST)enterotoxin genes of Enterotoxin Eschebehia coli (ETEC) 314bp and 237bp DNA fragments were amplified by LT,and ST primers from LT and ST genes, respectively. The amplified fragments were analyzed by restriction endonuclease and southern hybridization. Three types of ETEC strains corresponding to LT. ST and LTST gene type were distinguished by the same procedure of polymerized enzyme chain reaction (PCR)using the mixture of the two sets of primers,128 specimens from different foods were examined by PCR.
Study on the Energy saving Technolgy of Cycled pressure Freeze Drying of Bovine Colostrum
LI Yun-Fei, WANG Cheng-Zhi
1997, 18(1):  46-49. 
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The effects of pressure region, time freguency, and sample thickness on the energy consumption of freeze drying of bovine colostrum were studied, The optimal parameters and modified cycled pressure freeze drying were developed.
Study on the Preservation Effect of Medicinal Herbs paper Bags
SONG Xiao-Gang, CHEN Min, WU Ya-Hong, HE Wen-Fa, XU Si-Jian
1997, 18(1):  54-57. 
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The preservation effects of fresh tomato, chilli and cucumber packed with medicinal herbs-paper bag were studied. Compared with samples in common paper bags, the samples in nledicinal herbs-paper bags can be kept longer during storage.