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Sterilization Effect of Cooking Process for Guilin Rice Noodles Based on Heat Conduction Model
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作者 Wenyu Wu Fanglei Zou +1 位作者 Xiaojun Sun Liang Du 《Journal of Modern Physics》 2024年第8期1300-1312,共13页
Guilin rice noodles, a unique cuisine from Guilin, Guangxi, is renowned both domestically and internationally as one of the top ten “Guilin Classics”. Utilizing a heat conduction model, this study explores the effec... Guilin rice noodles, a unique cuisine from Guilin, Guangxi, is renowned both domestically and internationally as one of the top ten “Guilin Classics”. Utilizing a heat conduction model, this study explores the effectiveness of the cooking process in sterilizing Guilin rice noodles before consumption. The model assumes that a large pot is filled with boiling water which is maintained at a constant high temperature heat resource through continuous gentle heating. And the room temperature is set as the initial temperature for the preheating process and the final temperature for the cooling process. The objective is to assess whether the cooking process achieves satisfactory sterilization results. The temperature distribution function of rice noodle with time is analytically obtained using the separation of variables method in the three-dimensional cylindrical coordinate system. Meanwhile, the thermal diffusion coefficient of Guilin rice noodles is obtained in terms of Riedel’ theory. By analyzing the elimination characteristics of Pseudomonas cocovenenans subsp. farinofermentans, this study obtains the optimal time required for effective sterilization at the core of Guilin rice noodles. The results show that the potential Pseudomonas cocovenenans subsp. farinofermentans will be completely eliminated through continuously preheating more than 31 seconds during the cooking process before consumption. This study provides a valuable reference of food safety standards in the cooking process of Guilin rice noodles, particularly in ensuring the complete inactivation of potentially harmful strains such as Pseudomonas cocovenenans subsp. farinofermentans. 展开更多
关键词 Guilin rice noodles Heat Conduction Model Temperature Distribution Function Effective Sterilization
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Screening and identification of purine degrading Lactobacillus fermentum9-4 from Chinese fermented rice-flour noodles 被引量:3
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作者 Lianghua Lu Tiantian Liu +1 位作者 Xiaoling Liu Chenghua Wang 《Food Science and Human Wellness》 SCIE 2022年第5期1402-1408,共7页
The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promi... The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy.A new lactic acid bacteria strain designated as Lactobacillus fermentum 9-4 was screened out from 10 Shengzhamifen samples by a comprehensive method integrating agar plate selection,in vitro purine-metabolizing enzymatic activities of xanthine oxidase and urate oxidase,16 S rRNA gene sequencing and identification.The resting cells of L.fermentum 9-4 showed the maximum degradation rates of inosine and guanosine by respective 2.13×10^(-3) and 2.78×10^(-3) g/(L·min),and the highest assimilation ratio of guanosine by(55.93±3.12)%,which are improvements over LAB strains characterized previously.Yogurt fermented by L.fermentum 9-4 also efficiently assimilated the inosine and guanosine,with respective degradation rates of 98.10%and 98.56%higher than those of the commercial ones.The L.fermentum 9-4 showed excellent survival(>80%)under the conditions of pH 2.5 and 0.1%bile salt.The results suggest that L.fermentum 9-4 may be a promising candidate as a probiotic for developing low-purine foods. 展开更多
关键词 HYPERUriceMIA PROBIOTICS Lactobacillus fermentum Low-purine food Fermented rice noodle
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Synthesis and Mechanical Properties of C/PLA 3D Printing Composites Based on Waste Rice Noodles
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作者 Jie YANG Xinyan JIN +1 位作者 Yan LIU Shuoping CHEN 《Research and Application of Materials Science》 2021年第1期30-33,共4页
Spherical carbon particles were prepared by using waste Guilin rice noodles as raw materials.By blending the rice noodles based carbon(RC)powders with polylactic acid(PLA),A series of black RC/PLA 3D printing composit... Spherical carbon particles were prepared by using waste Guilin rice noodles as raw materials.By blending the rice noodles based carbon(RC)powders with polylactic acid(PLA),A series of black RC/PLA 3D printing composites were synthesized and characterized.The mechanical testing result shows that the RC/PLA 3D printing composites display better mechanical properties than that of pure PLA.Moreover,the composite with carbon treated with high temperature carbonization has better impact strength. 展开更多
关键词 Waste Guilin rice noodles RC/PLA 3D printing composite
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