Jianfeng S.,Agricultural University of Hebei |
Jianfeng S.,Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province |
Congzhi Z.,Agricultural University of Hebei |
Jianlou M.,Agricultural University of Hebei |
And 5 more authors.
European Food Research and Technology | Year: 2013
This study investigated the influencing factors of the Stirling refrigeration bench on the cooling and churning functions and applied the Stirling refrigeration technology to butter processing. Results showed that both refrigerant volume and mechanical vibration frequency have significant effects on the cooling effect. Optimal cooling effect was achieved for the refrigeration bench with 50 mL refrigerant volume and 12.5 Hz vibration frequency. The temperature of cold end decreased 34.5 ± 2.3 °C after 420 s of refrigeration. Given the parameters mentioned above, the fastest butter formation was achieved when the initial fat content in the cream was 25 %. The quality of the resulting butter is better than the resulting butter formed by using creams with 15 or 35 % initial fat contents. The results provide certain theoretical references for the application of the Stirling refrigeration technology to the butter processing industry. © 2013 Springer-Verlag Berlin Heidelberg.
Li X.-Y.,Agricultural University of Hebei |
Sun J.-F.,Agricultural University of Hebei |
Sun J.-F.,Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province |
Cui X.-P.,Agricultural University of Hebei
Modern Food Science and Technology | Year: 2013
In order to study the effect of infrared drying on the quality of instant shrimp and investigate the relationship between the physicochemical indexes and sensory quality of instant shrimp, moisture content, water activity, color parameters, texture parameters and sensory evaluation scores of instant shrimp treated by different infrared drying time were measured and analyzed. Also correlation analysis between sensory evaluation scores and texture parameters was carried out. The results showed that infrared drying had a significant influence on the moisture content, water activity, color and texture parameters of the instant shrimp. Hardness, resilience, cohesion and a* value of color parameter could be objectively used to evaluate the product quality instead of sensory evaluation through a regression model. The regression model between sensory evaluation scores and texture parameters was Y (sensory evaluation scores)=0.260X1 (Hardness)+2.800X2 (Resilience)+5.425X3 (Cohesion)+0.218X4 (a*)-10.744, R2=0.972.
Sun J.,Agricultural University of Hebei |
Sun J.,Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province |
Wang J.,Agricultural University of Hebei |
Wang J.,Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province |
And 3 more authors.
Asian Journal of Chemistry | Year: 2014
The simultaneous determination of the methanol and ethanol content in traditional Chinese jujube brandy, a simple and rapid method using GC-FID equipped with a semi-polar column (TG-35MS, 30 m x 0.25 mm x 0.50 μm) is presented. Chromatogram showed a retention time of 6.73 min for methanol and 7.38 min for ethanol. The linear ranges of the calibration curve for methanol and ethanol were both wide, range from 31.25 μg/100 mL to 3.20 g/100 mL for methanol (R2= 0.9995) and 1.25 to 80% v/v for ethanol (R2= 0.9969). Standard addition of methanol and ethanol to traditional Chinese jujube brandy gained excellent recoveries of 101.8 and 101.3%, respectively. With this method, pre-treatment of sample is no longer required and less than 19.10 min is taken for one single analysis from direct injection of original samples to obtaining data. Twenty-four samples of traditional Chinese jujube brandy were detected with this method. The results showed that all samples had a high average ethanol content of 53.4 ± 8.4% v/v, while the average value of methanol content (in 60% ethanol) was 0.40 ± 0.09 g/100 mL. © 2014, Chemical Publishing Co. All rights reserved.