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Optimization Of Preparation Process Of Fermented Peanut Milk Complexed With Hypoallergenic Protein Ara H 1 And Probiotics, Sun Chang, Lu Chen-Yu, Li Tie-Zhu, Hu Ji-Mei, Huang Wei Oct 2023

Optimization Of Preparation Process Of Fermented Peanut Milk Complexed With Hypoallergenic Protein Ara H 1 And Probiotics, Sun Chang, Lu Chen-Yu, Li Tie-Zhu, Hu Ji-Mei, Huang Wei

Food and Machinery

Objective: This study aimed to develop a kind of fermented hypoallergenic peanut milk with lactic acid bacteria. Methods: The crude protein content and Ara h 1 concentration in different peanut varieties were determined by the kit, and the peanut varieties with the lowest Ara h 1 content were selected to make fermented milk. Response surface method was used to optimize the preparation process of fermented peanut milk with the maximum reduction of sensitizing protein Ara h 1 content with different inoculation amount, inoculation species, fermentation time and sugar addition amount as factors. The compound fermented peanut milk with probiotics was …

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Fermentation Process Optimization And Flavor Composition Analysis Of Plum Peppermint Wine, Guo Ming-Yi, Deng Yan, Du Qian-Hong, Wu Hua-Chang Oct 2023

Fermentation Process Optimization And Flavor Composition Analysis Of Plum Peppermint Wine, Guo Ming-Yi, Deng Yan, Du Qian-Hong, Wu Hua-Chang

Food and Machinery

Objective: In order to develop and enrich fruit wine categories and diversify sensory levels, plum and peppermint were chosen out as the main materials for fermenting a compound fruit wine. Methods: Single factor test and response surface test were used to analyze the effects of mint addition amount, initial sugar degree, initial pH value and fermentation temperature on the alcohol and quality of plum peppermint wine. The fermentation process was optimized, and its sensory was analyzed. Moreover, the sensory, physical and chemical indexes and volatile components were detected. Results: The optimum fermentation conditions were as follows: peppermint content 18%, initial …

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Research Progress Of Blunt Enzyme Technology For Radiofrequency Sterilization Of Agricultural Products, Dong Yi-Fei, Ling Jian-Gang, Zhu Lin, Li Su-Hong Oct 2023

Research Progress Of Blunt Enzyme Technology For Radiofrequency Sterilization Of Agricultural Products, Dong Yi-Fei, Ling Jian-Gang, Zhu Lin, Li Su-Hong

Food and Machinery

Agricultural products usually contain a large number of spoilage bacteria and endogenous enzymes, which can adversely affect the quality of agricultural products. Radio frequency is a kind of dielectric heating technology, which has fast heating speed and high efficiency, can effectively inactivate microorganisms and endogenous enzymes in agricultural products and has little influence on the quality of agricultural products， such as color, texture and nutritional composition, etc. This review summarized the mechanism of action of radiofrequency sterilization blunt enzyme technology and its application in agricultural products processing in recent years, and the shortcomings and solutions of radiofrequency sterilization blunt enzyme …

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Application Progress Of Gas Chromatography-Mass Spectrometry In Food Analysis, Xing Qian-Qian, Liu Zhen-Min, Hong Qing, You Chun-Ping Oct 2023

Application Progress Of Gas Chromatography-Mass Spectrometry In Food Analysis, Xing Qian-Qian, Liu Zhen-Min, Hong Qing, You Chun-Ping

Food and Machinery

Gas chromatography-mass spectrometry combines the advantages of efficient and rapid gas chromatography and accurate identification by mass spectrometry. Gas chromatography-mass spectrometry has been widely used in the separation and analysis of volatile components in food recently. This paper reviewed the application progress of GC in food analysis, introduces the separation mechanism of GC, the types of GC columns and the classification of detectors. The application progress of GC-MS in food analysis was reviewed, and the separation process of gas chromatography, the classification of chromatographic columns and the classification of detectors were introduced. Moreover, the applications of gas chromatography-mass spectrometry in …

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Taste Evaluation Of Chinese Oolong Tea “Baiyaqilan” Based On Physiological Signals And Multivariate Statistics, Yang Bo-Kai, Shen Li-Juan, Yang Jing-Min Oct 2023

Taste Evaluation Of Chinese Oolong Tea “Baiyaqilan” Based On Physiological Signals And Multivariate Statistics, Yang Bo-Kai, Shen Li-Juan, Yang Jing-Min

Food and Machinery

Objective: Investigate young people's taste preference for white bud kiran tea and design tea drinks accordingly. Methods: Design a combination of electroencephalogram （EEG）, electrodermal activity （EDA）, heart rate variability （HRV） multivariate statistical analysis and sensory evaluation to allow 24 subjects （12 of each gender） to evaluate the taste preference of seven batches of white bud kiran tea of different grams and brewing lengths. Results: the mean values of power spectral density, HRV and EDA of EEG can predict the taste preference of the subjects more accurately, and the mean values are negatively correlated with the liking level. A two-way analysis …

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Simultaneous Determination Of 21 Perfluorinated Compounds In Animal-Derived Food By Uplc-Ms/Ms, Tang Yun-Xi, Bai Ya-Min, Liu Lu-Lu, Yu Jie Oct 2023

Simultaneous Determination Of 21 Perfluorinated Compounds In Animal-Derived Food By Uplc-Ms/Ms, Tang Yun-Xi, Bai Ya-Min, Liu Lu-Lu, Yu Jie

Food and Machinery

Objective: To established a method for determination of 21 perfluorinated compounds in animal-derived food by ultra-performance liquid chromatography-tandem mass spectrometry （UPLC-MS/MS）. Methods: The sample was extracted with 1% formic acid-acetonitrile, cleaned up with a sorbent mixture of N-propylethylenediamine （PSA）, octadecyl bonded silica gel （C18） and graphitized carbon black （GCB）, then separated by acetonitrile-5mmol/L ammonium acetate aqueous solution and Acquity UPLC BEH C18, detected by liquid chromatography tandem mass spectrometry in negative mode using the multiple reaction monitoring （MRM） mode. Results: The calibration curves were linear in the range of 0.2~10 ng/mL for the 21 …

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Rapid Determination Of 56 Pesticide Residues In Dendrobium Officinale By Mpfc-Quechers Method Combined With Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry, Li Zhan-Bin, Zhao Li-Jun, Huang Yong-Qiao, Wang Xue, Lu Yang Oct 2023

Rapid Determination Of 56 Pesticide Residues In Dendrobium Officinale By Mpfc-Quechers Method Combined With Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry, Li Zhan-Bin, Zhao Li-Jun, Huang Yong-Qiao, Wang Xue, Lu Yang

Food and Machinery

Objective: In order to analyze the risk of pesticide residues in D. officinale, a method for rapid determination of 56 pesticide residues in D. officinale by a kind of ultrafiltration purification column（MPFC-QuEChERS） combined with ultra-performance liquid chromatography- tandem mass spectrometry（UHPLC-MS/MS）was developed. Methods: The samples were extracted with acetonitrile contained 0.1% formic acid, salted out, shaken, centrifuged, and single-step purified by a MPFC-QuEChERS purification column. Mass spectrometer was operated in the positive and negative ion mode using select reaction monitoring for qualitative and quantitative analysis. Results: The result showed that, the 56 kinds of pesticides showed good linearity when they …

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Exergy Analysis Of Transcritical Two Stage Co2 Refrigeration System, Xu Hao, Gao Jian-Ye, Wang Jin-Feng, Xie Jing Oct 2023

Exergy Analysis Of Transcritical Two Stage Co2 Refrigeration System, Xu Hao, Gao Jian-Ye, Wang Jin-Feng, Xie Jing

Food and Machinery

Objective: In order to improve the energy efficiency of the transcritical two stage CO2 refrigeration system, the conventional exergy analysis and advanced exergy analysis of the system were conducted. Methods: Advanced exergy analysis provides more valuable information on the interaction between system components and the potential for component improvement by splitting the exergy destruction into endogenous/exogenous and unavoidable/avoidable parts. Results: The results indicated that the transcritical two stage CO2 refrigeration system had significant potential for efficiency improvement. The priority of the optimized components from conventional and advanced exergy analysis was different. The advanced exergy analysis showed that performance …

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State Estimation And Attack Detection Of Food Picking Robot Oriented To Cyber-Physical System, Dong Xu Oct 2023

State Estimation And Attack Detection Of Food Picking Robot Oriented To Cyber-Physical System, Dong Xu

Food and Machinery

Objective: In order to deal with the impact of cyber attack on the cyber-physical system of food picking robot. Methods: A method for states estimation and attacks detection of food picking robot system based on interval observer was proposed. Firstly, the digital model of the food picking robot located in the cyber-physical system was established, using Lagrange method to establish the dynamic equation of the manipulator and convert it into the state-space model, the network attacks model was constructed according to the feedback control strategy. Considering the nonlinear characteristics and noiseand applying the generalized system theory was applied to transform …

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Research On Paddy Processing System Based On Industrial Internet Of Things, Zhou Jin, Liu Shuang, Miao Qing Oct 2023

Research On Paddy Processing System Based On Industrial Internet Of Things, Zhou Jin, Liu Shuang, Miao Qing

Food and Machinery

Objective: To solve the problem of unstable rice output quality caused by the lack of information exchange and coordinated control between equipment in the rice processing system. Methods: Based on the industrial internet of things technology, a five-layer architecture of the rice processing system was constructed, and the solutions to the technical problems existing in the network layer, decision layer and control layer of the architecture were proposed for the corresponding layer problems such as the wireless sensor network model based on machine vision, the fuzzy self-tuning control model based on differential evolutionary algorithm and the rubber roller synchronization control …

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Dragon Fruit Weight Estimation Based On Machine Vision And Machine Learning, Liang Ying-Kai, Shang Feng-Nan, Chen Qiao, Xiao Ming-Wei, Luo Chen-Di, Li Wen-Tao, Zhou Xue-Cheng Oct 2023

Dragon Fruit Weight Estimation Based On Machine Vision And Machine Learning, Liang Ying-Kai, Shang Feng-Nan, Chen Qiao, Xiao Ming-Wei, Luo Chen-Di, Li Wen-Tao, Zhou Xue-Cheng

Food and Machinery

Objective: In order to solve the problem of manual weighting of dragon fruit, including time-consuming, laborious and expensive, an automated weight estimation method based on machine vision and machine learning was proposed in this research. Methods: Firstly, 106 dragon fruits were weighed, recorded and photographed, and images of dragon fruits were constructed. Secondly, binary images were obtained after denoising and segmentation. Moreover, the three features of pixel area, major axis pixel length and minor axis pixel length of dragon fruits were extracted on the basis of binary images. The three features of each image and their corresponding weights were combined …

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Effects Of Vibration Mill's Vibration Mass On Superfine Grinding Performance Of Wheat Bran, Cheng Min, Sun Yan-Ling, Zhang Hai-Hong, Liu Bao-Guo Oct 2023

Effects Of Vibration Mill's Vibration Mass On Superfine Grinding Performance Of Wheat Bran, Cheng Min, Sun Yan-Ling, Zhang Hai-Hong, Liu Bao-Guo

Food and Machinery

Objective： Explore the effects of vibration mill's vibration mass on superfine grinding performance of wheat bran. Methods： A series of vibration impact grinding experiments of wheat bran was carried out by adjusting the grinding medium mass and wheat bran mass, respectively. Results： When the wheat bran mass was unchanged, the yield of wheat bran superfine powder showed a non-linear characteristic of first increasing and then decreasing with the increase of the quality of the grinding medium, and the maximum difference rate reached 123.53%. The quality of wheat bran micro powder also increased firstly and then decreased with the increase of …

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Method For Detecting Texture Defect Of Vacuum Seal Of Transparent Packaging Bag Based On Machine Vision, Zhang Bao-Sheng, Zhou Cong-Ling, Wang Yong-Qiang Oct 2023

Method For Detecting Texture Defect Of Vacuum Seal Of Transparent Packaging Bag Based On Machine Vision, Zhang Bao-Sheng, Zhou Cong-Ling, Wang Yong-Qiang

Food and Machinery

Objective: To solve the problems caused by the manual sampling inspection in the field of food packaging, such as difficult to operate continuously for a long time, easy to miss and wrong detection, and unreliable detection accuracy and stability. Methods: In this paper, a machine vision-based vacuum sealed texture detecting method for transparent packaging bag was proposed to replace manual detection. The image was preprocessed by algorithms such as ROI extraction, affine transformation and local binary pattern to highlight the texture features. On this basis, the gray level co-occurrence matrix was used to analyze the features of "good" and "defective" …

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Application Of Motion Graphic Design In Fmcg Food Packaging And Brand Visual Identity System, Wang Si-Ya, Zhang Yi Oct 2023

Application Of Motion Graphic Design In Fmcg Food Packaging And Brand Visual Identity System, Wang Si-Ya, Zhang Yi

Food and Machinery

This paper discusses the application strategy and development trend of motion graphic design in FMCG food packaging and brand visual identity system in the digital context. By analyzing the classic cases of global and regional FMCG brand marketing, this paper discusses the application strategy of motion graphic design in FMCG packaging and brand identity system in the digital context. The results show that motion graphic design with its artistic expression, inclusiveness of multiple technologies and styles, efficient and accurate information transmission efficiency, and flexible production mode, can enhance the identification and ductility of FMCG food packaging design, and is also …

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Numerical Simulation Study On Temperature Field Of Ice Slurry Pre-Cooled Broccoli, Li Gan, Wang Qing, Lu Li-Xin, Pan Liao Oct 2023

Numerical Simulation Study On Temperature Field Of Ice Slurry Pre-Cooled Broccoli, Li Gan, Wang Qing, Lu Li-Xin, Pan Liao

Food and Machinery

Objective: In order to solve the problem of complicated state in the process of pre-cooling packaging of fluid ice, it provides a basis for the application of fluid ice in the storage and transportation of fruits and vegetables, fresh-keeping and so on. Methods: Taking broccoli as the research object, the heat transfer model of pre-cooling broccoli with fluidized ice was established. The change of temperature field and ice crystal particles during the process of precooling and storage of broccoli was simulated by CFD. The effects of fluid ice crystal integral number and mass ratio of fluid ice on broccoli precooling …

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Effects On The Preservation Of Chilled Mutton By Using Polylactic Acid Nanofiber Films Loaded With Perillaldehyde, Wang De-Bao, Zou Yu-Fu, Li Jia, Yao Duo, Li Xing-Yun Oct 2023

Effects On The Preservation Of Chilled Mutton By Using Polylactic Acid Nanofiber Films Loaded With Perillaldehyde, Wang De-Bao, Zou Yu-Fu, Li Jia, Yao Duo, Li Xing-Yun

Food and Machinery

Objective: The purpose of the study was to investigate the antibacterial mechanical properties of PLA nanofiber film loaded with PAE and its preservation effect on chilled mutton. Methods: By loading different amount (0, 12.5, 25, 50, 100 μL/20 mL) of electrospinning solution perillaldehyde (PAE) in polylactic acid (PLA) matrix, the antibacterial nanofiber film packaging with certain water absorption properties was prepared through electrospinning technology. The appearance and mechanical properties of PAE-PLA packaging film and physical-chemical indexes of mutton during preservation were analyzed via scanning electron microscopy and electronic universal testing machine. Results: With the increase of loading amount of PAE …

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Effects Of Controlled Atmosphere On Storage Quality Of Water Bamboo, Ren Zi-Yan, Wei Wen-Wen, Jia Lian-Wen, Yang Xiang-Zheng, Wang Da Oct 2023

Effects Of Controlled Atmosphere On Storage Quality Of Water Bamboo, Ren Zi-Yan, Wei Wen-Wen, Jia Lian-Wen, Yang Xiang-Zheng, Wang Da

Food and Machinery

Objective: To clarify the effect of controlled atmosphere on preservation of water bamboo. Methods: Cold storage under air was used as control, the sensory quality, texture （firmness, chewiness and shear force）, color （L* value and WH value）, the contents of soluble protein, lignin and cellulose, as well as the activities of phenylalanine ammonia lyase （PAL） and polyphenoloxidase （PPO） were determined under four different gas components （CA1: 2% O2+7% CO2+91% N2, CA2: 5% O2+10% CO2+85% N2, CA3: 5% O2+7% CO2+88% N2 …

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Antioxidant And Hypoglycemic Activities Of Different Graded Fractions Of Polysaccharide From Goldenmelon, Chen Bing-Jie, Qiao Yong-Jin, Wang Xiao, Wang Chun-Fang, Liu Gui-Ge Oct 2023

Antioxidant And Hypoglycemic Activities Of Different Graded Fractions Of Polysaccharide From Goldenmelon, Chen Bing-Jie, Qiao Yong-Jin, Wang Xiao, Wang Chun-Fang, Liu Gui-Ge

Food and Machinery

Objective: The study aimed to research the physicochemical properties, structure, antioxidant activity and hypoglycemic activity of different fractions of polysaccharide of goldenmelon. Methods: Four kinds of goldenmelon polysaccharides (CP-40, CP-60, CP-70, CP-80) were obtained by graded purification of water extraction and alcoholic precipitation. Their molecular weight, monosaccharide composition, group composition, antioxidant and hypoglycemic activities were investigated by high performance liquid chromatography and fourier transform infrared spectroscopy. Results: With the increase of ethanol volume fraction, the total sugar content increased and the glucuronic acid content decreased. The molecular weights of these four polysaccharides were different, which indicated by the same composition …

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Effects Of Different Growth Patterns On Nutritional Quality Of Nostoc Commune, Xie Jie-Fei, Wang Chao, Deng Zhong-Yang Oct 2023

Effects Of Different Growth Patterns On Nutritional Quality Of Nostoc Commune, Xie Jie-Fei, Wang Chao, Deng Zhong-Yang

Food and Machinery

Objective: Replacing wild resources with artificially cultivated Nostoc commune to protect the natural environment. Methods: Compare the biochemical composition, texture characteristics, and sensory evaluation of indoor, outdoor cultivation and wild N. commune, while using outdoor cultivation of Nostoc sphaeroides as a control in the above three aspects. Results: The ratio of dry weight to wet weight of wild N. commune was the largest （2.42%）, and its hardness and elasticity were the highest, which were 1.184 N and 78.5%, respectively. The content of phycoerythrin and polysaccharide of outdoor N. commune were the lowest, which were 0.19% and 24.45%, respectively. The …

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Optimization Of Complex Enzymatic Extraction Process Of Steroidal Glycosides From Cynanchum Auriculatum Royle Ex Wight And Its Hepatoprotective Activity, Song Wan-Yu, Dai Jing, Feng Jin, Li Chun-Yang, Ma Yong-Qiang Oct 2023

Optimization Of Complex Enzymatic Extraction Process Of Steroidal Glycosides From Cynanchum Auriculatum Royle Ex Wight And Its Hepatoprotective Activity, Song Wan-Yu, Dai Jing, Feng Jin, Li Chun-Yang, Ma Yong-Qiang

Food and Machinery

Objective: Response surface methodology was used to optimize the extraction process of steroidal glycosides from Cynanchum auriculatum Royle ex Wight by complex enzymatic method, and its effects on alcohol dehydrogenase activity and human hepatoma cell HepG2 were analyzed. Methods: Four experimental factors; enzymolysis duration, temperature, compound enzyme dose and pH were used as responses to a single-factor experiment of the Response Surface Methodology on the steroidal glycoside yields, using perennial C. auriculatum as the target material. The alcohol-induced hepatocyte damage model of HepG2 was used to investigate the contents of ALT, LDH, and GSH and changes in cell shape. Results: …

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Optimization Of The Processing Parameters Of Shiitake （Lentinus Edodes） Crisps During Heat Pump Coupled With Instant Controlled Pressure Drop Puffing Drying Process, Zhao Ya, Zhang Yue-Xiang, Xu Yan, Shi Qi-Long Oct 2023

Optimization Of The Processing Parameters Of Shiitake （Lentinus Edodes） Crisps During Heat Pump Coupled With Instant Controlled Pressure Drop Puffing Drying Process, Zhao Ya, Zhang Yue-Xiang, Xu Yan, Shi Qi-Long

Food and Machinery

Objective: The objective of this study was to develop high-quality non-fried whole shiitake (Lentinus edodes) crisps due to having high oil content of vacuum fried L. edodes crisps which inevitably pose health risks after long-term use. Methods: Based on uniform design, instant controlled pressure drop (DIC) was used to investigate the influences of moisture content after heat pump pre-drying, puffing temperature and vacuum drying temperature on the puffing degree, rehydration ratio, total color difference, hardness and crispness of L. edodes crisps. The polynomial regression model was established by using a weighted comprehensive score method, and it was optimized …

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Preparation Of Ppi-Ta-Md Microcapsules By Pickering Emulsion Method And Its Effect On Oxidation Stability Of Pumpkin Seed Oil, Zhuang Hu, Yang Xiao-Fan, Liu Xin-Le, Lei Yu-Qing, Li Shu-Gang Oct 2023

Preparation Of Ppi-Ta-Md Microcapsules By Pickering Emulsion Method And Its Effect On Oxidation Stability Of Pumpkin Seed Oil, Zhuang Hu, Yang Xiao-Fan, Liu Xin-Le, Lei Yu-Qing, Li Shu-Gang

Food and Machinery

Objective: This study aimed to improve the oxidation, exploitation, and utilization of pumpkin seed oil (PSO). Methods: Pea protein isolate (PPI) -Tannic acid (TA) stabilized Pickering emulsion with Maltodextrin (MD) was used as the filling material, and prepared pumpkin seed oil microcapsules by spray drying. Results: After spray drying the Pickering emulsion, the smooth surface of the medium shell structure of microcapsule powder can be obtained. By increasing TA concentration, microcapsules showed smaller particle size [(32.00±0.28) μm], lower moisture content [(1.970±0.043)%], and higher bulk density [（0.725±0.014) g/cm3]. The FFA release rate of pumpkin seed oil microcapsules with different …

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Research Progress Of Polyphenols In Edible Plant Enzymes, Yin Xiao-Qing, Wen Hua-Ying, Zhang Yu-Hong, Bai Ting, Wang Shan-Shan Oct 2023

Research Progress Of Polyphenols In Edible Plant Enzymes, Yin Xiao-Qing, Wen Hua-Ying, Zhang Yu-Hong, Bai Ting, Wang Shan-Shan

Food and Machinery

Polyphenol is one of the characteristic physical and chemical indexes of edible plant enzyme, which has the effects of anti-oxidation, reducing fat and anti-tumor. This paper reviews the composition of polyphenols in food plant enzyme products, the factors affecting the formation of polyphenols in food plant enzyme products, the health care effects of polyphenols, and the further research directions of polyphenols in edible plant enzymes are also prospected.

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Research Progress In Nutritional Composition And Biological Function Of Grape Seed Extracts, Zhou Xiang-Hui Oct 2023

Research Progress In Nutritional Composition And Biological Function Of Grape Seed Extracts, Zhou Xiang-Hui

Food and Machinery

Grape seed extracts, due to its strong antioxidant activity, is commonly used as a nutritional supplement or dietary supplement. It can be used to prevent metabolic diseases such as inflammation, tumors, and atherosclerosis. This article provides an overview of the nutritional composition and biological functions of grape seed extracts, summarizes the latest research findings on the bioactive ingredients in grape seed extracts in terms of antioxidant, anti-inflammatory, anti-tumor, antimicrobial, and anti-atherosclerosis effects, and discusses the shortcomings and future research directions in grape seed extracts research.

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Advances In Non-Thermal Treatment Techniques To Control Yogurt Post-Acidification, Niu Yu-Qin, Wang Chen-Yuan, Zhao Pei, Li Shu-Sen, Liu Ju-Long, Sun Er-Na, Wu Zi-Jian Oct 2023

Advances In Non-Thermal Treatment Techniques To Control Yogurt Post-Acidification, Niu Yu-Qin, Wang Chen-Yuan, Zhao Pei, Li Shu-Sen, Liu Ju-Long, Sun Er-Na, Wu Zi-Jian

Food and Machinery

Post-acidification is one of the most important factors affecting the sensory quality, flavor characteristics and stability of yogurt during shelf-life. Non-thermal treatments are novel methods to control post-acidification, which can maintain the original nutritional properties and sensory quality of food to the maximum extent. In this paper, the mechanism of post-acidification of lactic acid bacteria was reviewed. The mechanism and recent research progress of non-heat treatment processes such as ultra-high pressure, ultrasound, pulsed electric field, CO2 treatment, irradiation were analyzed and provided theoretical guidance for the development and industrial application of non-heat acid control technology.

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Effects Of Microbubbles Technology On The Thermal Stability And Quality Of Crystallized Honey, Kuang Xinyi, Cui Zhengwei, Yu Fumin, Li Li Oct 2023

Effects Of Microbubbles Technology On The Thermal Stability And Quality Of Crystallized Honey, Kuang Xinyi, Cui Zhengwei, Yu Fumin, Li Li

Food and Machinery

Objective： To obtain excellent sensory and shelf life of crystallized honey. Methods： The process parameters of microbubble crystallized honey were prepared by mechanical stirring on laboratory scale. The physical properties of crystallized honey were changed by filling microbubble, and its thermal stability and physical properties were investigated. Results： For 200 g honey the optimized aerated parameters were as follows: the speed of the mixer, 2 600 r/min; the inflatable bubble time, 5 min; and the inlet flow rate, 6 L/min. The thermal stability time of the current improved product at 35 ℃ was increased by 41.51%, and while the hardness …

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Amino Acid Characteristics And Nutritional Evaluation Of Flammulina Filiformis Protoplast Hybrid Strains, Lu Huan, Liu Jianyu, Shang Xiaodong, Yang Hui, Wu Yansha, Wang Ruijuan Oct 2023

Amino Acid Characteristics And Nutritional Evaluation Of Flammulina Filiformis Protoplast Hybrid Strains, Lu Huan, Liu Jianyu, Shang Xiaodong, Yang Hui, Wu Yansha, Wang Ruijuan

Food and Machinery

Objective: This study aimed to investigate the quality differences among different hybrid enoki mushrooms （Flammulina filiformis） strains and breed new strains with high quality. Methods: Two different protoplast monocytes of yellow enoki mushrooms Fv1923 were used as one of the parents to cross with 6 enoki mushrooms protoplasts （2 yellow and 4 white strains）, and a total of 12 yellow hybrid strains were obtained. Principal component analysis and cluster analysis were used to evaluate the free amino acids of 12 hybrid strains, and the flavor diversity of different protoplast hybrid strains was also evaluated. Results: The average contents …

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Synthesis Of Reduced Graphene Oxide-Gold Composite Nanomaterials With High Sers Activity And Application Of Ofloxacin Detection, Cheng Xinlei, Yang Wuying, Du Juan Oct 2023

Synthesis Of Reduced Graphene Oxide-Gold Composite Nanomaterials With High Sers Activity And Application Of Ofloxacin Detection, Cheng Xinlei, Yang Wuying, Du Juan

Food and Machinery

Objective: This study provided a new research direction for the detection of ofloxacin content. Methods: Using biomass reduction method to formulate a reduced graphene oxide-gold composite nanomaterials (rGO-AuNPs) , which had high surface enhanced Raman scattering (SERS) activity. The successful synthesis of rGO-AuNPs was demonstrated by ultraviolet visible spectroscopy, transmission electron microscopy and scanning electron microscopy, respectively. The Raman enhancement factor (EF) of rGO-AuNPs was measured and calculated. Based on the SERS hot spot effect and the specific binding ability of nucleic acid aptamer, ofloxacin content detection system was established, the detection conditions were optimized, the standard curve was established, …

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Residue Analysis And Security Judgement Of Parathion-Methyl And Parathion Residues In Tea, Chen Yantong, Li Jie, Li Huan, Tan Jun Oct 2023

Residue Analysis And Security Judgement Of Parathion-Methyl And Parathion Residues In Tea, Chen Yantong, Li Jie, Li Huan, Tan Jun

Food and Machinery

Objective： To detect the level of parathion-methyl and parathion residues in different types of tea by high pressure liquid chromatography coupled with matrix solid phase dispersion. Methods： Before determined by high pressure liquid chromatography （HPLC）, the tea samples were pretreated by matrix solid phase dispersion method grinding with neutral alumina as dispersant and eluting by ethyl acetate: n-hexane （8%）. Results： The results showed that this method was simple, rapid and accurate, with good linearity （0.999 6 for parathion-methyl and 0.999 5 for parathion）, low detection limits （0.015, 0.006 mg/kg, respectively） and high recoveries （90.67% and 86.67%, respectively）. Incidence of parathion-methyl …

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A Method For On-Site And Rapid Detection Of Trace Cadmium In Rice Based On Colloidal Goldlateral Chromatography, Wang Ranran, Yao Li, Yao Bangben, Chen Wei, Chen Zhaoran Oct 2023

A Method For On-Site And Rapid Detection Of Trace Cadmium In Rice Based On Colloidal Goldlateral Chromatography, Wang Ranran, Yao Li, Yao Bangben, Chen Wei, Chen Zhaoran

Food and Machinery

Objective： A colloidal gold test strip method that can achieve on-site and rapid detection of cadmium elements in rice was established. Methods： Based on lateral immunochromatographic technology, the colloidal gold test strip was systematically optimized for a series of parameters that affect the detection performance. Results： The visual detection limit of cadmium in rice was reached at 10 ng/g with the colloidal gold test strip. In practical applications, the sample pretreatment process is simple, low concentration acid can be directly extracted and diluted for test strip detection. Conclusion: The colloidal gold test strip was suitable for on-site rapid screening ofcadmium …

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