Dong Shijian

Bio: Dong Shijian is an academic researcher from Jiangnan University. The author has contributed to research in topics: Yolk & Apparent viscosity. The author has an hindex of 3, co-authored 6 publications receiving 49 citations.

Egg liquid storage tank

Abstract: The utility model discloses an egg liquid storage tank belongs to food production line equipment field. Egg liquid storage tank is including storage tank main part, agitator motor, (mixing) shaft, stirring rake, dual spray, temperature sensor, pressure sensor, liquid level switch, manhole, safe proximity switch, aseptic sample valve, the (mixing) shaft adopts unsettled setting, is not connected with the bottom of storage tank main part, among the dual spray, one towards the storage tank top, and one towards the storage tank bottom, and dual spray is connected with the wash line. The utility model provides an adopt to the unique characteristic of egg liquid product and special design's egg liquid storage tank, the unsettled design of (mixing) shaft reduces and washs the dead angle, makes the storage tank be more convenient for wasing.

Degradation of 5-methyltetrahydrofolate in model and egg yolk systems and strategies for its stabilization.

Abstract: In this study, the stability of 5-methyltetrahydrofolate (5-MTHF) in the model system and folate-enriched egg yolk and strategies for 5-MTHF stabilization were investigated The oxygen, temperature and light affect the stability of 5-MTHF in the model system, among which oxygen is the main factor In thermal pasteurization and spray-drying with normal air media, 5-MTHF is sensitive to oxidation, with the retention rate of blank group only reaching 7496% ± 128% The addition of vitamin C or vitamin E can protect 5-MTHF in egg yolk from degradation and the latter has a better protective effect By adding 02% (w/v) vitamin E to egg yolk liquid, the retention rate of 5-MTHF during thermal pasteurization and spray-drying with normal air media were 9416% ± 048% and 8480% ± 082% respectively Additionally, the spray-drying technique with inert gas media (N2) was also an effective method to improve the stability of the 5-MTHF in egg yolk Our study explored the factors affecting the stability of 5-MTHF in both model systems and egg yolk liquid and provided effective strategies for the protection of 5-MTHF during the processing of egg

Review of recent advances in the preparation, properties, and applications of high internal phase emulsions

Abstract: Background High internal phase emulsions (HIPEs) have internal phase volume fractions exceeding the close-packing limit (around 74%), which leads to semi-solid characteristics These soft solids are increasingly being explored for use in food, medical, materials, and cosmetic products due to their unique properties Nevertheless, a good understanding of the relationship between their composition, structure, and functionality is required Scope and approach In this review, the formulation and preparation of HIPEs are described In addition, the impact of the composition and structure of HIPEs on their functional attributes are discussed, such as their rheological properties and gastrointestinal fate Finally, the application of HIPEs in various fields is described, especially in the food, medical, and material science industries Key findings and conclusions This review provides valuable information that will stimulate further research into the design and application of HIPEs HIPEs can be prepared from one-step, two-step, phase inversion, and mold curing methods, which each have their own advantages and limitations for specific applications Various kinds of bioactive substances can be encapsulated within HIPEs to improve their stability and bioavailability, including probiotics, vitamins, and nutraceuticals HIPEs can also be used to replace hydrogenated fats in foods, thereby to improve their nutritional profiles Researchers are currently identifying new methods and stabilizers for preparing HIPEs with enhanced stability and functionality

Current Status in the Utilization of Biobased Polymers for 3D Printing Process: A Systematic Review of the Materials, Processes, and Challenges

Abstract: Three-dimensional (3D) printing is a revolutionary additive manufacturing technique that allows rapid prototyping of objects with intricate architectures. This Review covers the recent state-of-the...

Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing

Abstract: To improve the molding quality of 3D printed surimi products under the disturbance of self-gravity and post-processing, the synergistic effect of a microwave 3D print (MW3DP) and transglutaminase (TGase) on the self-gelation process of surimi from fluid to solid gel state during 3D printing is investigated. Simulation and 3D printing results show that microwave power affected the extrudability by changing the temperature distribution of surimi in the nozzle. Rheological properties of the squeezed-out surimi were monitored while the gel properties, microstructure and self-gelation mechanism of products after printing were analyzed. Surimi exhibited shear-thinning behavior when microwave power was less than 60 W/g. After printing, the solid gels with better shape fidelity and large protein aggregates appeared at 40 and 50 W/g when TGase was added. Results indicate that hydrogen bonds and ɛ-(γ-Glu)-Lys are main forces to maintain molding quality, and TGase is activated by microwaves to promote the self-gelation process. Industrial relevance 3D food printing, as an emerging technology in food industry, has great potential in meeting the individual needs of consumers for shapes and nutrition. One of the challenges that restricts the large-scale industrialization and commercialization of 3D food printing is that deformation will occur during printing and subsequent processing because most food materials are still flowing after printing. This study provided a synergistic method of MW3DP with a focused heating mode and TGase, realizing self-gelation of surimi during printing. A solid product with high resistance to deformation was obtained in this condition. Valuable guidance is provided to obtain heat-induced solid products with better shape fidelity. In addition, a more complex hollow shape can be printed to improve the personalization of food manufacturing, thus promoting further applications of 3D printing in food industry.