Haitong Food Group Company

Xushan, China

Haitong Food Group Company

Xushan, China
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Gao T.,Jiangnan University | Zhang M.,Jiangnan University | Fang Z.,University of Melbourne | Zhong Q.,Haitong Food Group Company
International Agrophysics | Year: 2017

A central composite design combined with response surface methodology was utilized to optimise microwave-assisted extraction of flavonoids from young barley leaves. The results showed that using water as solvent, the optimum conditions of microwave-assisted extraction were extracted twice at 1.27 W g-1 microwave power and liquid-solid ratio 34.02 ml g-1 for 11.12 min. The maximum extraction yield of flavonoids (rutin equivalents) was 80.78±0.52%. Compared with conventional extraction method, the microwave-assisted extraction was more efficient as the extraction time was only 6.18% of conventional extraction, but the extraction yield of flavonoids was increased by 5.47%. The main flavonoid components from the young barley leaf extract were probably 33.36% of isoorientin-7-O-glueoside and 54.17% of isovitexin-7-O-glucoside, based on the HPLC-MS analysis. The barley leaf extract exhibited strong reducing power as well as the DPPH radical scavenging capacity. © 2017 Tian Gao et al., published by De Gruyter Open.


Wu X.-F.,Jiangnan University | Zhang M.,Jiangnan University | Adhikari B.,RMIT University | Sun J.,Haitong Food Group Company | Sun J.,Zhejiang Pharmaceutical College
Critical Reviews in Food Science and Nutrition | Year: 2017

This article reviews the recent developments in novel freezing and thawing technologies applied to foods. These novel technologies improve the quality of frozen and thawed foods and are energy efficient. The novel technologies applied to freezing include pulsed electric field pre-treatment, ultra-low temperature, ultra-rapid freezing, ultra-high pressure and ultrasound. The novel technologies applied to thawing include ultra-high pressure, ultrasound, high voltage electrostatic field (HVEF), and radio frequency. Ultra-low temperature and ultra-rapid freezing promote the formation and uniform distribution of small ice crystals throughout frozen foods. Ultra-high pressure and ultrasound assisted freezing are non-thermal methods and shorten the freezing time and improve product quality. Ultra-high pressure and HVEF thawing generate high heat transfer rates and accelerate the thawing process. Ultrasound and radio frequency thawing can facilitate thawing process by volumetrically generating heat within frozen foods. It is anticipated that these novel technologies will be increasingly used in food industries in the future. © 2017 Taylor & Francis Group, LLC.


Chen T.,Jiangnan University | Zhang M.,Jiangnan University | Bhandari B.,University of Queensland | Yang Z.,Haitong Food Group Company
Critical Reviews in Food Science and Nutrition | Year: 2017

Size reduction to micron to nanosize range is rapidly developing technology applied to foods in the recent decades. This article reviews the particle size reducing technologies for solid particulate and liquid materials. For solid particulate materials, the jet milling, ball milling and colloid milling are mainly used. For liquid materials, primarily the high pressure homogenization, ultrasonic homogenization and microfluidization technologies are used. Due to the reduction in particle size, micron- and nanotechnology significantly enhance the physico-chemical and functional characteristics of food materials, resulting in the improvement of food quality. © 2017 Taylor & Francis Group, LLC


Yan W.,Jiangnan University | Zhang M.,Jiangnan University | Huang L.-L.,Jiangnan University | Tang J.,Washington State University | And 2 more authors.
Journal of the Science of Food and Agriculture | Year: 2010

Background: In commercial deep-fat frying of potato chips, the oil content of the final products ranges from 35 to 45 g 100 g-1 (wet basis). High-temperature frying may cause the formation of acrylamide, making the products unhealthy to the consumer. The aim of this research was to explore a new method, spouted bed microwave drying, to produce healthier puffed snack potato cubes as possible alternatives to oil-fried potato chips. The influence of drying conditions of the spouted bed microwave drying on puffing characteristics of potato cubes were studied and compared with the direct microwave and hot air drying method. Results: Tandem combination drying of microwave-enhanced spouted bed drying (MWSB) could achieve a good expansion ratio, breaking force and rehydration ratio. The puffing characteristics of potato cubes were significantly affected (P < 0.05) by moisture content before starting microwave power in spouted bed microwave drying, by microwave (MW) power, and by the original size of potato cubes. Conclusion: The optimum processing parameters were the moisture content at the start of microwave power (60%), the size of potato cubes (10-12 mm), and microwave power (2-2.5 W g-1) © 2010 Society of Chemical Industry.


Yan W.-Q.,Jiangnan University | Zhang M.,Jiangnan University | Huang L.-L.,Jiangnan University | Tang J.,Washington State University | And 2 more authors.
International Journal of Food Science and Technology | Year: 2010

Three different combined microwave (MW) drying methods were compared, namely microwave-assisted vacuum drying (MWVD), microwave-assisted freeze drying (MWFD), microwave-enhanced spouted bed drying (MWSD), in terms of drying rate, drying uniformity, product colour, rehydration ratio, retention of β-carotene and vitamin C, and energy consumption. The drying rate of MWVD and MWSD were much faster than that of MWFD. The largest drying rate was obtained in MWSD with 3.5 W g-1. In general, the colour of MWSD products was very uniform. Rehydration ratio of MWFD carrot pieces was almost the same as the freeze-dried (FD) products and better than MWVD and MWSD products. In addition, the highest retention of carotene and vitamin C was observed in MWFD carrot pieces. No significant differences were observed in carotene and vitamin C between MWVD and MWSD products. However, the energy consumption in MWFD was the highest. © 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology.


Lu Y.,Jiangnan University | Zhang M.,Jiangnan University | Liu H.,University of Ballarat | Mujumdar A.S.,National University of Singapore | And 2 more authors.
Drying Technology | Year: 2014

The drying homogeneity of the microwave-pulsed spouted bed drying (MPSBD) method was studied via preparing tubers granules by MPSBD under different predefined conditions. The effects of three parameters (microwave power, moisture content transition point, and loading) on the homogeneity of prepared tubers granules were studied. Based on response surface analysis results, it was concluded that the optimum conditions for tuber granules prepared by MPSBD method is 1.10 W/g microwave power, 80% moisture content transition point, and 90 g material loading. It was proven that the experimental result from the predicted optimal condition agreed with the model-predicted results, which evidenced the accuracy of the response surface analysis. Furthermore, the brighter color and higher rehydration capacity of samples prepared by MPSBD indicates that MPSBD is a promising method that can be applied in the food dehydration industry. © 2014 Copyright Taylor & Francis Group, LLC.


Feng Y.F.,Jiangnan University | Zhang M.,Jiangnan University | Jiang H.,Jiangnan University | Sun J.C.,Haitong Food Group Company
Drying Technology | Year: 2012

Microwave-assisted spouted bed (MSBD) drying of lettuce cubes was investigated experimentally. Response surface methodology was used to optimize the process with spouting air temperature, microwave power level, and superficial air velocity. The dried product obtained was compared with that obtained using other drying technologies such as hot air drying, air spouted bed drying, vacuum microwave drying, and vacuum freeze drying. The comparison is based on the rehydration ratio, chlorophyll content of the product, color, and the drying time required. © 2012 Copyright Taylor and Francis Group, LLC.


Liu Q.,Jiangnan University | Zhang M.,Jiangnan University | Fang Z.-X.,Curtin University Australia | Rong X.-H.,Haitong Food Group Company
Journal of the Science of Food and Agriculture | Year: 2014

BACKGROUND: The sterilization of vacuum-packaged Caixin (Brassica chinensis L.), which is a green-leafy vegetable and also a low-acid food, remains a difficult problem. In this study, effects of ZnO nanoparticles and microwave heating on the sterilization and product quality of vacuum-packaged Caixin were investigated. RESULTS: Addition of ZnO nanoparticle suspension at 0.01-0.02 g kg-1 reduced the number of bacterial colonies. The antibacterial activity was enhanced with the increased amount of ZnO nanoparticles. Microwave heating (915 and 2450 MHz) was used to sterilize Caixin samples. Samples had good product quality (better greenness, chroma and hue angle values, lower browning index and acceptable texture) and the lowest total colony number under the microwave heating condition of 400 W 150 s (2450 MHz). CONCLUSION: The best sterilization condition was observed under 2450 MHz microwave (400 W 150 s) heating combined with 0.02 g kg-1 ZnO nanoparticle addition, which led to a total colony number of <1 log CFU g-1 in Caixin samples within 7 days. © 2014 Society of Chemical Industry.


Xu B.-G.,Jiangnan University | Zhang M.,Jiangnan University | Bhandari B.,University of Queensland | Cheng X.-F.,Jiangnan University | And 2 more authors.
Food and Bioprocess Technology | Year: 2015

The microstructures, quality attributes (drip loss, firmness, sensory evaluation, and calcium content), and water distributions of ultrasound immersion frozen red radish (wrapped or unwrapped) were investigated. The results showed that ultrasonic treatment can significantly (p < 0.05) decrease the freezing time and better preserve the quality of frozen radish samples. In addition, ultrasound immersion frozen radish samples had smaller pore size and less destructive effect on microstructures from the scan electron microscopy (SEM) analysis. Wrapped radish had significantly (p < 0.05) lower calcium content, indicating that wrapped treatment was able to effectively prevent the solute uptake from the coolant to the radish samples. The water distributions of unwrapped samples were more uniform from the pseudocolor images of magnetic resonance imaging (MRI). Low-field nuclear magnetic resonance (LF-NMR) relaxation measurements showed that the vacuole water decreased, while the relative cytoplasm and intercellular space water increased under ultrasonic and unwrapped treatment. © 2015, Springer Science+Business Media New York.


PubMed | RMIT University, Haitong Food Group Company and Jiangnan University
Type: | Journal: Critical reviews in food science and nutrition | Year: 2016

This article reviews the recent developments in novel freezing and thawing technologies applied to foods. These novel technologies improve the quality of frozen and thawed foods and are energy efficient. The novel technologies applied to freezing include pulsed electric field pre-treatment, ultra-low temperature, ultra-rapid freezing, ultra-high pressure and ultrasound. The novel technologies applied to thawing include ultra-high pressure, ultrasound, high voltage electrostatic field (HVEF) and radio frequency. Ultra-low temperature and ultra-rapid freezing promote the formation and uniform distribution of small ice crystals throughout frozen foods. Ultra-high pressure and ultrasound assisted freezing are non-thermal methods and shorten the freezing time and improve product quality. Ultra-high pressure and HVEF thawing generate high heat transfer rates and accelerate the thawing process. Ultrasound and radio frequency thawing can facilitate thawing process by volumetrically generating heat within frozen foods. It is anticipated that these novel technologies will be increasingly used in food industries in the future.

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