Open Access. Powered by Scholars. Published by Universities.®
- Institution
- Publication
- Publication Type
Articles 1 - 20 of 20
Full-Text Articles in Life Sciences
Effects Of Typical Hot Processing On The Quality Of Chestnut, Zhou Kui, Li Ming-Juan, Zhang Ya-Yuan, Zhou Qing
Effects Of Typical Hot Processing On The Quality Of Chestnut, Zhou Kui, Li Ming-Juan, Zhang Ya-Yuan, Zhou Qing
Food and Machinery
Objective: This study aimed to explore the appropriate cooking method of chestnut. Methods: Nine kinds of thermal treatment on the quality of chestnut were compared. The thermal treatment included chestnut fruit (roasting, cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure) and chestnut kernel (cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure). Results: The content of starch and polyphenols in chestnut were decreased by the nine kinds of thermal treatment, while the amylose content …
Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin
Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin
Food and Machinery
Objective:This study aimed to determine the most suitable drying method for Armillaria luteo-virens.Methods:The effects of solar drying, hot air drying, vacuum-freeze drying, vacuum drying and microwave-hot-air combined drying on the nutrition, functional components, color, rehydration ratio, shrinkage ratio, rehydration structure and microstructure of A. luteo-virens were compared.Results:The content of crude protein, crude polysaccharide and total flavonoids in vacuum-freeze drying group was the highest, and the content of total phenol was second highest and lower than the vacuum drying group. Its color difference was the smallest, with high rehydration ratio, and the shrinkage degree was …
Study On Mixing Design And Freezing Resistance Optimization Of Glutinous Rice Balls, Lu Yibei, Du Tongshen, Ma Junhua, Fan Jiong, Yang Hua, Yang Liuming
Study On Mixing Design And Freezing Resistance Optimization Of Glutinous Rice Balls, Lu Yibei, Du Tongshen, Ma Junhua, Fan Jiong, Yang Hua, Yang Liuming
Food and Machinery
Objective:To improve the poor quality of glutinous rice balls during the freezing process. Methods:The appropriate addition amount of sweet potato starch and wheat starch was obtained through single factor experiment, and then the D-optimal mixture experiment was designed by using sweet potato starch, wheat starch and glutinous rice flour as raw materials to improve the sensory quality and texture characteristics of glutinous rice balls. On the basis of the mixture formula, the effect of deep-sea fish antifreeze protein addition on the frost resistance of glutinous rice balls was explored, and the optimal addition amount was obtained. Results:The …
Effects Of Guava Leaf Extract On The Quality And Antioxidant Capacity Of Sugar Free Bread, Liu Jinjin, Zhu Siming, Lu Huiling, Zheng Kaifan, Xu Jialu
Effects Of Guava Leaf Extract On The Quality And Antioxidant Capacity Of Sugar Free Bread, Liu Jinjin, Zhu Siming, Lu Huiling, Zheng Kaifan, Xu Jialu
Food and Machinery
Objective: In order to develop a sugar-free, antioxidant and low-cost bread. Methods: Guava leaf extract and neohesperidin dihydrochalcone were added as functional ingredients to the bread. The specific volume, texture, water retention and free radical scavenging capacity of bread were tested to analyze its quality and antioxidant capacity. Results: There was no obvious linear relationship between the additive amount of the guava leaf extract and the comprehensive quality of the bread, but the additive amount of guava extract was positively correlated with the total phenolic content, DPPH+ and hydroxyl radical scavenging of bread. When the additive amount …
2022 Seedless Pickling Cucumber Cultivar Trial, Ben Phillips, Jenny Schoonmaker
2022 Seedless Pickling Cucumber Cultivar Trial, Ben Phillips, Jenny Schoonmaker
Midwest Vegetable Trial Reports
A pickling cucumber cultivar trial was planted at the Southwest Michigan Research and Extension Center (42.088261, -86.351980, Benton Harbor, Michigan). Bejo (BJ), Nunhems (NU), and Rijk Zwaan (RZ) seed companies donated parthenocarpic (seedless) cultivars for mechanical once-over harvest. Overall trial quality was marginal due to being the first trial on a new research farm with different equipment parameters, task procedures, and responsibilities. Factors affecting trial quality were logged for next year’s trial, and include machine planting, incorporating the entire nitrogen recommendation ahead of planting, and adjusting final plant population to 30 inch row spacings.
Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli, Ren Yang-Ying, An Yue-Qi, Dang Mei-Qi, Yang Mei, Xu Guo-Dong, Xiong Shan-Bai
Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli, Ren Yang-Ying, An Yue-Qi, Dang Mei-Qi, Yang Mei, Xu Guo-Dong, Xiong Shan-Bai
Food and Machinery
Objective:This study aimed to increase the diversity of surimi products and promote the industrialized production of high-quality traditional food. Methods:Using frozen surimi and chicken breast as raw materials, double-protein vermicelli was prepared by extrusion molding. The effects of raw material composition on the quality of double-protein vermicelli were studied by measuring its holding capacity, pulping value, color, stretch, texture and sensory evaluation. Results: The optimal mixing ratio of surimi and chicken was 8∶2, and the optimal amount of water was 20%. The tensile strength, tensile deformation and total sensory scores of the dual protein fish filaments prepared under …
Prediction Of Safe Storage Period And Quality Of Fresh Yellow Peach Based On Correlation And Time Series Analysis, Zhou Hui-Juan, Gao Xiao-Feng, Ye Zheng-Wen, Feng Zi-Yao, Su Ming-Shen, Du Ji-Hong, Zhang Xia-Nan, Li Xiong-Wei, Zhang Ming-Hao
Prediction Of Safe Storage Period And Quality Of Fresh Yellow Peach Based On Correlation And Time Series Analysis, Zhou Hui-Juan, Gao Xiao-Feng, Ye Zheng-Wen, Feng Zi-Yao, Su Ming-Shen, Du Ji-Hong, Zhang Xia-Nan, Li Xiong-Wei, Zhang Ming-Hao
Food and Machinery
Objective: In order to study the correlation between fruit firmness, total soluble solids, red and green color, sensory scores of fresh yellow peaches, a prediction model of safe storage period of yellow peach was established to realize early warning and prediction of fruits quality. Methods: Solute Jinxiu peach was used as test material,firmness with skin, firmness without skin, fruit color difference,soluble solid contentand other indexes of the fruits in storage in three picking periods were measured, and sensory scores were made in four modules: fruit texture, color, flavor and aroma. The correlation analysis and time series analysis techniques …
Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui
Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui
Food and Machinery
Objective: The yam powder was applicated and added in xylitol chiffon cake to investigate its effects on the quality of cake. Methods: In the process of preparing xylitol yam chiffon cake,the specific volume, relative density of batter, moisture content, color and texture of cake were taken as the investigation indexes to study the effects of different proportions of yam powder (10%, 20%, 30%, 40%, 50%) on thequality of cake. Results: The specific volume of cake decreased, whereas the relative density and moisture content of batter increased with the increasing amount of yam powder. On the other hand, …
Research And Development Of Fruit Quality Sorting Machine, Wang Wen-Chao, Ge Feng-Li, Xu Wen-Kai, Zhao Lu-Hai, Li Juan
Research And Development Of Fruit Quality Sorting Machine, Wang Wen-Chao, Ge Feng-Li, Xu Wen-Kai, Zhao Lu-Hai, Li Juan
Food and Machinery
Objective: Improve the quality and efficiency of fruit quality sorting and reduce labor costs. Methods: A fruit quality sorting machine is designed to detect and sort for fruit quality. The sorting machine uses STC8A8K64S4A12 as the slave computer and uses Jetson Xavier NX as the master computer. The sorting machine can achieve the detection and sorting of the fruit on damage and sugar content by artificial intelligence. Results: The accuracy, resolution of sugar degree and speed of the sorter for detecting fruit were 99%, 0.1% and 7 200 h-1, respectively. Conclusion: The device can …
Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts, Wu Yong-Xiang, Yong Zhang, Wang Yin, Wu Li-Ping, Hu Chang-Yu
Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts, Wu Yong-Xiang, Yong Zhang, Wang Yin, Wu Li-Ping, Hu Chang-Yu
Food and Machinery
Objective: To optimize the refining process of crude fish oil from mandarin fish viscera and to improve the quality of fish oil. Methods: With phosphoric acid volume fraction, addition amount of NaOH and activated clay as influencing factors, the acid value and peroxide value as the evaluation indexes, the refining process was optimized by Box-Behnken response surface analysis. The sensory quality, physicochemical indexes and fatty acid composition of fish oil before and after refining process were analyzed. Results: The optimal refining conditions were obtained as follows, phosphoric acid volume fraction of 50%, addition amount of 2% NaOH, …
Effect Of Ethephon Ripening And Peeling On Quality Of Fresh Walnut During Freezing Storage, Wu Xiao-Hua, Chen Bai, Li Ming-Ze, Zhang Rui, Feng Ji-Hu
Effect Of Ethephon Ripening And Peeling On Quality Of Fresh Walnut During Freezing Storage, Wu Xiao-Hua, Chen Bai, Li Ming-Ze, Zhang Rui, Feng Ji-Hu
Food and Machinery
Objective:To evaluate the feasibility of the production of ethephon in the freezing thawing and fresh keeping of fresh walnut, and to provide theoretical basis and technical support for fresh walnut freezing thawing and fresh keeping technology system. Methods:The late fruiting walnut variety 'Qingxiang' from Longnan county of Gansu province was used as the experimental material, and then the green walnut was picked by hand and then peeled by Ethephon. Meanwhile, the artificial peeling was used as the control (CK). The fresh walnut was peeled and stored in a constant temperature freezer with temperature of -7~-5 ℃ and humidity …
Mineral Element Discrimination Of Selenium-Enriched Rice In Ningxia And Its Quality Evaluation, Yang Xiao-Chen
Mineral Element Discrimination Of Selenium-Enriched Rice In Ningxia And Its Quality Evaluation, Yang Xiao-Chen
Food and Machinery
Objective:The element content and physical and chemical quality were analyzed from the nutritional quality of Selenium (Se)-enriched rice in Ningxia.Methods:25 rice samples from different brands in Ningxia were selected as the research object, and 26 mineral elements in which were determined by inductively coupled plasma mass spectrometry (ICP-MS), and multivariate statistical analysis of these elements was conducted.Results:Through the analysis of the difference of element content between Se-enriched rice and ordinary rice, the quality of Se-enriched rice was distinguished. Moreover, it was found that Se-enriched rice was rich in four kinds of elements such as Ca, …
Effects Of O2/Co2 Active Modified Atmosphere Packaging On Storage Quality And Microstructure Of Postharvest Truffles, Jiang Fang-Guo, Hu Hai-Yang, Gong Xiao-Yuan, Liu Jie, Li Xiang
Effects Of O2/Co2 Active Modified Atmosphere Packaging On Storage Quality And Microstructure Of Postharvest Truffles, Jiang Fang-Guo, Hu Hai-Yang, Gong Xiao-Yuan, Liu Jie, Li Xiang
Food and Machinery
Objective:To find a new and effective fresh storage method for truffles.Methods:Set 80% O2+20% CO2 (AMAP1), 60% O2+40% CO2 (AMAP2), 40% O2+60% CO2 (AMAP3), 10% O2+90% CO2 (AMAP4) 4 air-conditioned groups and a control group of natural air without encapsulation (CK), stored at 4 ℃, regularly check the nutritional quality and physio-chemical indicators of truffles during storage, the microstructure of truffle fruit bodies was observed at 0, 14, 28 d.Results:The CK group spoiled rapidly within 7 days after harvest, and the quality dropped sharply. The truffles treated with AMAP4 had high weight loss and increased degradation …
Effect Of Marinated Process On The Quality And Flavor Of Hunan Flavor Marinated Beef, Yu Kun, Zhao Liang-Zhong, Yin Shi-Xian, Liu Bin-Bin, Shu Min
Effect Of Marinated Process On The Quality And Flavor Of Hunan Flavor Marinated Beef, Yu Kun, Zhao Liang-Zhong, Yin Shi-Xian, Liu Bin-Bin, Shu Min
Food and Machinery
Objective:This study aimed to provide a theoretical support for enhancing the quality of Hunan flavor marinated beef and improve the marinated process.Methods:The laws of beef quality and flavor change during pulse marinated, vacuum marinated micro pressure marinated and traditional marinated were investigated.Results:The NaCl content and percentage loss from cooked increased gradually in each marinated process beef with increased marinated time. The chromatic difference L* value decreased gradually, and the chewiness, hardness, elasticity increased first and then decreased. The sensory evaluation found the highest score and the time required to reach the highest score of pulse …
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices, Tang Xiao-Xian, Zheng Jing, Ren Ai-Qing, Duan Zhen-Hua, Wei Zhen-Zhen, Qin Yan-Ting, Fu Hai-Ping
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices, Tang Xiao-Xian, Zheng Jing, Ren Ai-Qing, Duan Zhen-Hua, Wei Zhen-Zhen, Qin Yan-Ting, Fu Hai-Ping
Food and Machinery
Objective:In order to explore the effect of heat pump drying temperature on the drying characteristics and quality of persimmon slices;Methods:Taking persimmon as the raw material, the effects of different drying temperatures were compared, on the drying time, drying rate, color, hardness, rehydration rate, tannin content, total sugar, vitamin C and total acid content of dried persimmon slices.Results:when the heat pump drying temperature was 65 ℃, the drying rate was higher and the drying time was shorter. The dried persimmon slices dried at 65 ℃ had bright color, similar to fresh fruit color, good rehydration performance, the lowest …
Effects Of Simultaneous Combination Of Steam And Microwave Cooking On The Quality Of Pork Ribs, Yao Qing, Chen Yan-Ping, Sun Ying-Ying, Fang Kun, Cao Ya-Qun, Xu Yan-Shun
Effects Of Simultaneous Combination Of Steam And Microwave Cooking On The Quality Of Pork Ribs, Yao Qing, Chen Yan-Ping, Sun Ying-Ying, Fang Kun, Cao Ya-Qun, Xu Yan-Shun
Food and Machinery
Objective:To determine the quality changes of the quality of pork ribs in simultaneous combination of steam and microwave cooking.Methods:The physicochemical quality, texture, fatty acids, amino acids, total thiol group, total carbonyl and vitro protein digestibility of pork ribs treated with simultaneous combination of steam and microwave were investigated.Results:The simultaneous combination of steam and microwave could significantly reduce the cooking time compared with the single steaming. And the combined cooking of microwave with 500 W and steam with 1 300 W for 13 min (MS-13) could reduce 48% of the cooking time. Compared with other groups, the pork …
Blue Zones: Unlocking Key Themes In The Centenarian's Life, Grace Beer, Grace O. Beer
Blue Zones: Unlocking Key Themes In The Centenarian's Life, Grace Beer, Grace O. Beer
Honors College Theses
Longevity has been sought after in certain areas of the world, and there are specific regions where this has been achieved. There is an American average life expectancy of 72 years old, but individuals in “Blue Zones” here in America and other areas of the world are expected to and have proven to live well beyond 100. The areas of Okinawa, Sardinia, Nicoya, Ikaria, and Loma Linda are classified as Blue Zones, and there could be more of an understanding of how these people live the way they do to have such healthy physical outcomes. To deeply understand the strategy …
2022 Standard-Sized Triploid Watermelon Cultivar Evaluation In Indiana, Wenjing Guan, Dean Haseman, Dennis Nowaskie, Dan Egel
2022 Standard-Sized Triploid Watermelon Cultivar Evaluation In Indiana, Wenjing Guan, Dean Haseman, Dennis Nowaskie, Dan Egel
Midwest Vegetable Trial Reports
A total of 6,600 acres of watermelons were planted in southern Indiana in 2021, making Indiana the sixth largest watermelon production state in the US, following Florida, Texas, Georgia, California, and North Carolina (USDA, 2022). Farmers select cultivars based on yield, disease resistance and fruit quality. This annual watermelon cultivar evaluation trial aims to provide watermelon producers and seed companies with information on the performances of different watermelon cultivars in southern Indiana.
Biochemical Content Of Cherry Laurel (Prunus Laurocerasus L.) Fruits With Edible Coatings Based On Caseinat, Semperfresh And Lecithin, Yasemi̇n Yavuz Abanoz, Zühal Okcu
Biochemical Content Of Cherry Laurel (Prunus Laurocerasus L.) Fruits With Edible Coatings Based On Caseinat, Semperfresh And Lecithin, Yasemi̇n Yavuz Abanoz, Zühal Okcu
Turkish Journal of Agriculture and Forestry
Cherry laurel is one of the most important cherry species and naturally grown in Black sea region in Turkey. Its fruits are sold at high price in local markets in northern parts of Turkey. Cherry laurel fruits are very perishable with a limited shelf life due to a high metabolic activity and susceptibility to mechanical damage and microbial attack. The effect of edible coatings (EC) based on caseinat, Semperfresh and lecithin on the fruit quality, bioactive content and antioxidant activity of cherry laurel fruits stored at 4 ± 1 °C for 15 days was evaluated. The EC fruits compared with …
2022 Personal-Sized Triploid Watermelon Cultivar Evaluation In Indiana, Wenjing Guan, Dean Haseman, Dennis Nowaskie, Dan Egel
2022 Personal-Sized Triploid Watermelon Cultivar Evaluation In Indiana, Wenjing Guan, Dean Haseman, Dennis Nowaskie, Dan Egel
Midwest Vegetable Trial Reports
Personal-sized (mini) watermelons refer to fruit weighing 4.4 to 8.8 lb (Vinson et al., 2010), with 6-7 lb considered the ideal size. Both seeded and seedless personal-sized cultivars are commercially available. In the annual cultivar trial, we evaluate the performance of personal-sized triploid watermelons in southern Indiana.