Current research is concerned with the stability of stochastic logistic equation with Ornstein-Uhlenbeck process. First, this research proves that the stochastic logistic model with Ornstein-Uhlenbeck process has a po...Current research is concerned with the stability of stochastic logistic equation with Ornstein-Uhlenbeck process. First, this research proves that the stochastic logistic model with Ornstein-Uhlenbeck process has a positive solution. After that, it also introduces the sufficient conditions for stochastically stability of stochastic logistic model for cell growth of microorganism in fermentation process for positive equilibrium point by using Lyapunov function. In addition, this research establishes the sufficient conditions for zero solution as mentioned in Appendix A due to the cell growth of microorganism μmax, which cannot be negative in fermentation process. Furthermore, for numerical simulation, current research uses the 4-stage stochastic Runge-Kutta (SRK4) method to show the reality of the results.展开更多
In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing e...In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.展开更多
The rheological properties of wheat flour are very important for the production of bakery products,and the milling methods greatly influence the rheological properties.In this paper,we measured the particle size distr...The rheological properties of wheat flour are very important for the production of bakery products,and the milling methods greatly influence the rheological properties.In this paper,we measured the particle size distributions,damaged starch contents,granular morphology,and pasting properties of the wheat flour,also carried out the uniaxial elongation test,the texture profile analysis,and rheological properties of the dough to evaluate effects of two milling methods,i.e.impact mill(IM)and hammer mill(HM),on the rheological properties of wheat flour and dough.The results showed that milling methods had no significant effects on flour pasting temperature(except the flour H3 obtained by HM grinding three times)and springiness of dough.Flour samples milled by IM had a lower damaged starch content,higher trough viscosity,higher final viscosity and higher values of setback compared to samples processed by HM.After repeated milling of IM,the damaged starch content of the endosperm granules could be controlled below 1%(P<0.05).There was a gap between H1 and H2 in the elastic modulus value of the non-fermented dough group,and the difference increased after fermentation,which was more obvious in the values of viscosity modulus.The more the milling times,the greater the elastic and viscosity modulus of dough of flour processed by both IM and HM.展开更多
以活菌数、水分含量、感官品质、消化特性、贮藏稳定性、干燥能耗和得率为指标,探究发酵豆乳粉的最佳干燥方式。结果表明:真空冷冻干燥处理的发酵豆乳粉具有较高的乳酸菌活菌数、抗性淀粉含量和贮藏稳定性,并具有较好的色泽、外观和冲调...以活菌数、水分含量、感官品质、消化特性、贮藏稳定性、干燥能耗和得率为指标,探究发酵豆乳粉的最佳干燥方式。结果表明:真空冷冻干燥处理的发酵豆乳粉具有较高的乳酸菌活菌数、抗性淀粉含量和贮藏稳定性,并具有较好的色泽、外观和冲调性,但其能耗高,生产效率较低;喷雾干燥处理的发酵豆乳粉具有较好的色泽、外观和冲调性,且水分含量低,其乳酸菌活菌数和贮藏稳定性略低于真空冷冻干燥,贮藏6个月后的活菌数仍能保持在7.31 lg CFU/g,且其干燥速度快,能耗小,适于发酵豆乳粉的规模化生产;与其他两种方式相比,45℃热风干燥处理的发酵豆乳粉冲调性和贮藏稳定性最差。综上,考虑到生产效率、能耗优势和产品质量,建议在发酵豆乳粉生产中运用喷雾干燥技术。展开更多
文摘Current research is concerned with the stability of stochastic logistic equation with Ornstein-Uhlenbeck process. First, this research proves that the stochastic logistic model with Ornstein-Uhlenbeck process has a positive solution. After that, it also introduces the sufficient conditions for stochastically stability of stochastic logistic model for cell growth of microorganism in fermentation process for positive equilibrium point by using Lyapunov function. In addition, this research establishes the sufficient conditions for zero solution as mentioned in Appendix A due to the cell growth of microorganism μmax, which cannot be negative in fermentation process. Furthermore, for numerical simulation, current research uses the 4-stage stochastic Runge-Kutta (SRK4) method to show the reality of the results.
文摘In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.
基金the National Natural Science Foundation of China(No.31571873)the National Key Research and Development Program(2018YFD0401001)。
文摘The rheological properties of wheat flour are very important for the production of bakery products,and the milling methods greatly influence the rheological properties.In this paper,we measured the particle size distributions,damaged starch contents,granular morphology,and pasting properties of the wheat flour,also carried out the uniaxial elongation test,the texture profile analysis,and rheological properties of the dough to evaluate effects of two milling methods,i.e.impact mill(IM)and hammer mill(HM),on the rheological properties of wheat flour and dough.The results showed that milling methods had no significant effects on flour pasting temperature(except the flour H3 obtained by HM grinding three times)and springiness of dough.Flour samples milled by IM had a lower damaged starch content,higher trough viscosity,higher final viscosity and higher values of setback compared to samples processed by HM.After repeated milling of IM,the damaged starch content of the endosperm granules could be controlled below 1%(P<0.05).There was a gap between H1 and H2 in the elastic modulus value of the non-fermented dough group,and the difference increased after fermentation,which was more obvious in the values of viscosity modulus.The more the milling times,the greater the elastic and viscosity modulus of dough of flour processed by both IM and HM.
文摘以活菌数、水分含量、感官品质、消化特性、贮藏稳定性、干燥能耗和得率为指标,探究发酵豆乳粉的最佳干燥方式。结果表明:真空冷冻干燥处理的发酵豆乳粉具有较高的乳酸菌活菌数、抗性淀粉含量和贮藏稳定性,并具有较好的色泽、外观和冲调性,但其能耗高,生产效率较低;喷雾干燥处理的发酵豆乳粉具有较好的色泽、外观和冲调性,且水分含量低,其乳酸菌活菌数和贮藏稳定性略低于真空冷冻干燥,贮藏6个月后的活菌数仍能保持在7.31 lg CFU/g,且其干燥速度快,能耗小,适于发酵豆乳粉的规模化生产;与其他两种方式相比,45℃热风干燥处理的发酵豆乳粉冲调性和贮藏稳定性最差。综上,考虑到生产效率、能耗优势和产品质量,建议在发酵豆乳粉生产中运用喷雾干燥技术。
