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1. Postharvest control of citrus green mold by the integration of sodium bicarbonate and Rhodosporidium paludigenum | |||
Zhu Ruiyu,Yu Ting,Zheng Xiaodong | |||
Food Science and Technology 14 November 2011 | |||
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Abstract:The object of this study was to analyze the impact of the marine yeast Rhodosporidium paludigenum and sodium bicarbonate (SBC) treatments applied separately or in combination to control green mold of two cultivars of citrus fruit (Citrus reticulata Blanco cv. Ponkan and Citrus reticulata Blanco cv. Subcompressa) caused by Penicillium digitatum. In the assay of C. reticulata Blanco cv. Subcompress, R. paludigenum at 107 cells/ml alone significantly (P<0.05) reduced green mold incidence compared to the control, but was less effective than the 5% SBC alone. The combination of 107 cells/ml R. paludigenum and 5% SBC was as effective as fungicide (name of the fungicide), and significantly (P<0.05) reduced the decay incidence by 22.5%,40.1%, and 66.5%, compared to 107 cells/ml R. paludigenum, 5% SBC and water control, respectively. In the assay of C. reticulata Blanco cv. Ponkan, the treatment with R. paludigenum at 108 cells/ml and 2% SBC were equally effective and significantly (P<0.05) reduced the decay incidence, moreover the combination of the two treatments reduced the decay incidence to 0, which was as effective as fungicide (name of the fungicide). In the population dynamics studies, the survival ability of R. paludigenum in the citrus wounds was enhanced by SBC. The work demonstrated that the proper combination of R. paludigenum and sodium bicarbonate could be an alternative to synthetic fungicides for the control of postharvest green mold of citrus. | |||
TO cite this article:Zhu Ruiyu,Yu Ting,Zheng Xiaodong. Postharvest control of citrus green mold by the integration of sodium bicarbonate and Rhodosporidium paludigenum[OL].[14 November 2011] http://en.paper.edu.cn/en_releasepaper/content/4449592 |
2. Preparation and Performance of Wheat Gluten Composite Membrane by Intermingling Nano-Silver | |||
Li Ying,Liu Runcong,Song Xianliang,Li Guoqing | |||
Food Science and Technology 24 August 2010 | |||
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Abstract:Nano-particles have small size, surface and interface, quantum size, macro-tunnel effect and other special characteristics.To obtain wheat gluten membranes with a good strength, nano-silver was added in the preparation of the membrane to toughen the structure of nano-composite membrane. Performance of the composite membrane was studied by adding a series of different amount of nano-silver. The results indicated that the intermingling of nano-silver had an influence on the performance of the composite membrane in varying degrees. The tensile strength and tensile stretch of the composite membrane had an upward trend with an increasing dosage of nano-silver. However, the moisture permeability, oxygen permeability and break-resistant value of the composite membrane decreased first and increased later. When the density of nano-silver was 0.8×10-6, performance of the composite membrane was the best. In addition, the result of infrared spectroscopy showed that there were some interactions between nano-silver particles and wheat protein molecules. | |||
TO cite this article:Li Ying,Liu Runcong,Song Xianliang, et al. Preparation and Performance of Wheat Gluten Composite Membrane by Intermingling Nano-Silver[OL].[24 August 2010] http://en.paper.edu.cn/en_releasepaper/content/4382901 |
3. Heat and Mass Transfer Mathematic Model of Cabbage Vacuum Cooling and Experimental Research | |||
Kan Ankang,Han Houde,Geng Jinliang | |||
Food Science and Technology 09 April 2010 | |||
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Abstract:The cabbage was taken as the study object in this paper. The heat and mass transfer mathematical models for the cylindrical shape vegetable were built and the experimental method was introduced to prove them. The comparison and analysis, under the certain vacuum degree of the vacuum chamber, was done between the simulation and the experiment. And the differences of the vacuum degree in the chamber, the temperature change of the cabbage, the relative humidity in the chamber and the cabbage mass loss, in the experiment and the simulation, were all recorded. The reason of the parameters variance and existent deference was also analyzed in this paper. The mathematical models and the result was useful for the study on the cylindrical vegetable vacuum pre-cooling technology. | |||
TO cite this article:Kan Ankang,Han Houde,Geng Jinliang. Heat and Mass Transfer Mathematic Model of Cabbage Vacuum Cooling and Experimental Research[J]. |
4. Study on Storage Quality of Chicken Soup Cooked by Earthen Jar and High Pressure | |||
Wan Ronge,Hu Jian,Xiong Shanbai,Zhao Siming | |||
Food Science and Technology 08 September 2009 | |||
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Abstract:Chicken soup cooked by earthen jar and high pressure was stored at 4℃, respectively. During storage, the protein content, free amino acid content, protein digestibility, fat content, water soluble solid content of the chicken soup in muscle and soup was analyzed respectively. Chicken soup cooked by earthen jar was superior to that by high pressure in nutrition because of its higher protein digestibility. But the changes of nutrition component contents of the soup cooked by high pressure were fewer and the total number of collies was lower than that cooked by earthen jar, suggested better storage quality of high pressure cooking. Nutrition component content of chicken soup decreased except the crude fat content in muscle during storage, suggested lots biochemical changes in the chicken soup was caused. The law of the change of the parameters during storage fit first-order chemical reaction dynamics model. The reaction rate constant of the total number of collies was the largest, which could regard as an index to forecast and control the storage quality of chicken soup. | |||
TO cite this article:Wan Ronge,Hu Jian,Xiong Shanbai, et al. Study on Storage Quality of Chicken Soup Cooked by Earthen Jar and High Pressure[OL].[ 8 September 2009] http://en.paper.edu.cn/en_releasepaper/content/35017 |
5. Transmembrane Behavior of Ca2+ in E. coli Cells impacted by High-Intensity Pulsed Magnetic Field | |||
Ma Haile,He Ronghai ,Wang Heli ,Luo Lin ,Wang Zhenbin | |||
Food Science and Technology 16 February 2009 | |||
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Abstract:Transmembrane behavior of Ca2+ in E. coli cells impacted by high-intensity pulsed magnetic field (PMF) was studied. The bacteria were subjected to a treatment of PMF (0-4.5 T, 0-30 pulse numbers). The study found that intracellular calcium concentration ([Ca2+]i) of E. coli was changed significantly with PMF treatment. When sample was treated by PMF (2.5 T, 20 pulse numbers) at 30oC, total number colonies of E. coli 8099 sample decreased 63% while the [Ca2+]i increased 2.2 times as much as the sample without treatment. Change of [Ca2+]i in E. coli cells at logarithm phase is more sensitive to PMF treatment than those at other growth phases. There is certain relativity between transmembrane behavior of Ca2+ in E. coli cells and “biological window effect” corresponding to PMF sterilization effects, so the biological window effect of high-intensity PMF sterilization was validated preliminarily by transmembrane behavior of E. coli cell Ca2+. Effect of pulse number on [Ca2+]i is more placid than that of power. The increase of [Ca2+]i is an important reason of E. coli cells death in PMF sterilization. | |||
TO cite this article:Ma Haile,He Ronghai ,Wang Heli , et al. Transmembrane Behavior of Ca2+ in E. coli Cells impacted by High-Intensity Pulsed Magnetic Field[OL].[16 February 2009] http://en.paper.edu.cn/en_releasepaper/content/29059 |
6. Biological Window Effects of High-intensity Pulsed Magnetic Field Sterilization on Escherichia Coli | |||
Ma Haile ,He Ronghai,Luo Lin ,Wang Zhenbin ,Wang Heli | |||
Food Science and Technology 16 February 2009 | |||
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Abstract:High-intensity Pulsed Magnetic Field (PMF) sterilization is a promising technology for the nonthermal sterilization of food. A self-designed pulsed magnetic field sterilization equipment, whose power is up to 4.5 Tesla, was employed to investigate the inactivation effect of high-intensity PMF on Escherichia coli 8099 and to explore the biological effect of PMF sterilization. The survival rate (SR) of E. coli 8099 significantly decreased after PMF treatment. E. coli 8099 in log phase period is more sensitive to PMF treatment. Biological window effect of PMF power was found in high-intensity PMF sterilization of E. coli 8099. 1.5T, 2.5T, and 4T are a series of “power windows” and power windows consistent with the computative equation T = 0.25n (n+1) +1 (n is ordinal number of power window, n=1 to 3). | |||
TO cite this article:Ma Haile ,He Ronghai,Luo Lin , et al. Biological Window Effects of High-intensity Pulsed Magnetic Field Sterilization on Escherichia Coli[OL].[16 February 2009] http://en.paper.edu.cn/en_releasepaper/content/29044 |
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