Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Keyword
-
- Antioxidant activity (81)
- Quality (52)
- Food safety (37)
- Antioxidant (35)
- Machine vision (32)
-
- Polysaccharide (27)
- Packaging design (25)
- Principal component analysis (24)
- Texture (24)
- Flavor (20)
- Numerical simulation (20)
- Fermentation (19)
- Physicochemical properties (19)
- Polyphenols (19)
- Uncertainty (19)
- Biological activity (17)
- Process optimization (17)
- Protein (17)
- Detection (16)
- Food (16)
- Preservation (16)
- Stability (16)
- Apple (15)
- Rapid detection (15)
- Deep learning (14)
- Microstructure (14)
- Sensory evaluation (14)
- Volatile components (14)
- Extraction (13)
- Flavonoids (13)
Articles 451 - 480 of 4816
Full-Text Articles in Life Sciences
The Changes Of Flavor Substances Of Sweet And Sour Crispy Fish During The Deep-Frying Process, Fan Haiying, Yang Can, Qiao Mingfeng, Chen Lilan, Cai Xuemei, Yi Yuwen, Wang Wei
The Changes Of Flavor Substances Of Sweet And Sour Crispy Fish During The Deep-Frying Process, Fan Haiying, Yang Can, Qiao Mingfeng, Chen Lilan, Cai Xuemei, Yi Yuwen, Wang Wei
Food and Machinery
Objective: This study aimed to provide the theoretical foundation for the industrialization production of sweet and sour crispy fish. Methods: The changes of aroma and taste compounds were assessed by using the electronic-nose, electronic-tongue, GC-IMS, and automatic amino acid analyzer, along with the principal component analysis, clustering analysis and correlational analysis. Results: The results showed that the aroma response intensity increased and then decreased, and the taste response intensity increased during the deep-frying process. According to the GC-IMS analysis, a total of 46 aroma compounds were detected, including 7 aldehydes, 5 ketones, 10 alcohols, 9 esters, 4 olefins, 7 heterocyclic …
The Effect Of Ultrasound Assisted Enzymatic Hydrolysis On The Physicochemical Properties And Flavor Characteristics Of Protein Peptides From Harpodon Nehereus, Lu Jianghui, Chen Yuewen, Fu Jingjing, Long Yongjie
The Effect Of Ultrasound Assisted Enzymatic Hydrolysis On The Physicochemical Properties And Flavor Characteristics Of Protein Peptides From Harpodon Nehereus, Lu Jianghui, Chen Yuewen, Fu Jingjing, Long Yongjie
Food and Machinery
Objective: This study aimed to solve the problems of low freshness, heavy bitterness, and poor flavor of protein peptides hydrolyzed by enzymes of Harpodon nehereus （HN）. Methods: Ultrasound assisted enzymatic hydrolysis method was used to prepare the HN protein peptides. Papain was selected as the catalyst to study the changes in particle size, hydrolysis degree, soluble peptide content, relative molecular mass distribution, free amino acid content, and electronic tongue flavor signal of the HN protein peptides under different ultrasound power （0, 120, 240, 480, 600 W）. The effect of different ultrasound intensities on the structure and flavor of HN protein …
Design And Application Of Portable Intelligent Rice Freshness Detection System, Shao Xiaokang, Lin Hao, Wang Zhuo, Li Yibing, Chen Quansheng
Design And Application Of Portable Intelligent Rice Freshness Detection System, Shao Xiaokang, Lin Hao, Wang Zhuo, Li Yibing, Chen Quansheng
Food and Machinery
Objective: To realize rapid nondestructive testing of rice freshness. Methods: A portable device system based on nano color-sensitive sensors combined with near-infrared spectroscopy was developed. The spectral data of the corresponding color-sensitive sensors were collected for the identification of multi-gradient rice adulteration and the prediction of freshness across batches of rice. Results: Using Si-CARS-PLS to extract spectral characteristic variables, the recognition rate of discriminative model was the highest after modeling by LDA algorithm, and the recognition rate of training set and prediction set were 97.22% and 95.83%, respectively. At the same time, PLSR model predicted that cross-batch data had stronger …
An Automatic High Throughput Colony Counter Based On Unet++ Segmentation Model, Shen Ying, Xie Feng, Wang Yulin, Tan Bo, Fan Jinxu
An Automatic High Throughput Colony Counter Based On Unet++ Segmentation Model, Shen Ying, Xie Feng, Wang Yulin, Tan Bo, Fan Jinxu
Food and Machinery
Objective: To improve the detection efficiency of the aerobic plate counter, to meet the requirements of quality management system of the inspection and testing institutions and the application of laboratory LIMS system. Methods: It was used to continuously collected of colonies image through the GigE industrial camera, variable lens and multiple light sources combined lighting system, at the same time the Unet++ segmentation model was used for image recognition processing and colony counting. Results: The colony counter had the characteristics of high collection efficiency, it only took 38 s to complete the image acquisition of one plate. It only took …
Determination Of Lactose In Milk By High Performance Liquid Chromatography-Evaporative Light Scattering Detector With Rcm-Monosaccharide Ca2+ Column, Zhu Xiaopeng, Fu Shangchen, Hao Guo, Niu Pengfei, Liu Yongfeng
Determination Of Lactose In Milk By High Performance Liquid Chromatography-Evaporative Light Scattering Detector With Rcm-Monosaccharide Ca2+ Column, Zhu Xiaopeng, Fu Shangchen, Hao Guo, Niu Pengfei, Liu Yongfeng
Food and Machinery
Objective: To achieve rapid detection of lactose content in milk, a new method for the determination of lactose in milk based on RCM-monosaccharide Ca2+ column and high-performance liquid chromatography has been established. Methods: Milk was precipitated with protein in a 0.2 g/mL trichloroacetic acid solution, and the resulting filtrate was diluted 100 times and filtered with a membrane before entering a high-performance liquid chromatography system. It was separated by an RCM-monosaccharide Ca2+ column and detected by an evaporative light scattering detector. Results: The results showed that lactose had a good correlation between peak area and concentration in the …
Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms, Zhang Zhouli, Li Dong, Luo Si, Luo Xingyu, Yong Ping, Yi Da
Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms, Zhang Zhouli, Li Dong, Luo Si, Luo Xingyu, Yong Ping, Yi Da
Food and Machinery
Objective： To establish a detecting method for mandipropamid residues in cucumber by UPLC-MS coupled with the positive ions mods of MRM. Methods： The cucumber samples were was extracted by ultrasonic acetonitrile and then were purified by dispersed solid phase extraction (QuEChERS). Cucumber solution diluted with ultrapure water, and filtered by 0.22 μm water phase. Then 0.1% formic acid water (A) and acetonitrile (B) were used as mobile phase for isocratic elution. Results： The results showed that a good linearity was obtained for the standard curve of the method, its correlation was high, R2=0.999 8. Its detection limit was …
Rapid Detection Of Moisture Content Of Pineapple Based On Near Infrared Spectroscopy And Ssa-Relm, Zhao Yanli, Zhao Qian, Li Zhiqiang
Rapid Detection Of Moisture Content Of Pineapple Based On Near Infrared Spectroscopy And Ssa-Relm, Zhao Yanli, Zhao Qian, Li Zhiqiang
Food and Machinery
Objective: A method for a fast and non-destructive detection of pineapple moisture content was established. Methods: A novel detection model of pineapple moisture content was proposed based on continuous projection feature wavelength selection and Sparrow search algorithm. Firstly, according to the characteristic of pineapple NIR data with high dimension and redundant information, the results of feature wavelength selection such as successive projections algorithm, principal component analysis and full-band were compared, the selection method of characteristic wavelength of pineapple near infrared spectrum was determined. Secondly, considering that the performance of RELM model was affected by the selection of input layer weight …
Strawberry Impact Collision Injury Analysis Based On Display Dynamics Simulation, Zhang Zhenjiang, Shi Jingxu, Guo Wushen, Wen Baogang, Zhang Xu
Strawberry Impact Collision Injury Analysis Based On Display Dynamics Simulation, Zhang Zhenjiang, Shi Jingxu, Guo Wushen, Wen Baogang, Zhang Xu
Food and Machinery
Objective: Aiming at the problem that strawberry quality was easy to be damaged under impact in processing process. Methods: The relationship among impact energy loss, internal stress and impact damage of strawberry during impact was studied by display dynamics simulation method. The impact of impact parameters on damage degree and sensitivity was analyzed by response surface method. Results: When the strawberry collides with the steel plate at 23 ms, the ratio of strawberry damage volume reached the maximum (7.83%), and at the same time, the impact energy loss (95.60 mJ) and internal stress (0.238 4 MPa) both reached their maximum …
Experiments On Sheep Carcass Cutting With Ultrahigh Pressure Pure Water Jet, Qu Yudong, Wei Zhichao, Zhang Di, Su Jixin, Chen Zhengwen, Li Xin
Experiments On Sheep Carcass Cutting With Ultrahigh Pressure Pure Water Jet, Qu Yudong, Wei Zhichao, Zhang Di, Su Jixin, Chen Zhengwen, Li Xin
Food and Machinery
Objective: To reduce loss of lamb meat during mechanical cutting. Methods: Using a gantry-type ultra-high-pressure pure water jet cutting platform, different parameters were selected for testing according to different parts of the lamb carcass. Compared the cutting effects, identified the appropriate cutting parameters, and analyzed the cutting losses. Results: The experiments were conducted on several aspects such as room temperature lamb, frozen lamb, lamb chops, lamb spine, lamb legs, lamb neck, and bone removal for meat extraction. The effects of different parts of the lamb carcass and different experimental parameters on the cutting effect were clarified. Conclusion: The adaptability of …
The Design Of Fuzzy Control System For Food Freezing Temperature Control, Liu Xiangyong, Gao Xuefei, Dong Qiang, Li Qiong
The Design Of Fuzzy Control System For Food Freezing Temperature Control, Liu Xiangyong, Gao Xuefei, Dong Qiang, Li Qiong
Food and Machinery
Objective: Improving the setting value adjustment ability of the speed control loop and temperature control loop of food entering the freezing tunnel. Methods: By treating the speed and temperature control circuits of the conveyor belt separately, a fuzzy control system for food freezing temperature control was designed. The control system included a proportional-integral-differential controller for the food conveyor roller speed, a proportional-integral controller for temperature regulation in the freezing tunnel, and a Takagi-Sugeno fuzzy controller to set the temperature set point of the temperature regulation proportional-integral controller. Results: When the mass flow rate of frozen food was increased from 650 …
The Application Of Illustration In The Packaging Design Of New Tea Drinks, Wang Rui, Wang Hongwei
The Application Of Illustration In The Packaging Design Of New Tea Drinks, Wang Rui, Wang Hongwei
Food and Machinery
In recent years, China's new-style tea industry has shown a booming development, and the new-style tea market has become an arena for a new round of capital competition. In the context of the influx of new brands, how to shape their brand personalization has become critical. From the perspective of brand building, this paper takes the leading tea brands on the market as analysis cases, studies the application of illustration design in new tea packaging and its commercial added value, and discusses the application of illustration in new tea packaging.
Browning Mechanism Of Indigo Juice During Processing Prevention And Control Technology, Ma Yongqiang, Li Dan, Yang Chenxi, Xue Qingzhuo, Han Chunran
Browning Mechanism Of Indigo Juice During Processing Prevention And Control Technology, Ma Yongqiang, Li Dan, Yang Chenxi, Xue Qingzhuo, Han Chunran
Food and Machinery
Objective: Indigo fruit juice is prone to browning during processing. Methods: A kinetic model was fitted by determining the changes in browning degree, vitamin C （VC） content, and 5-hydroxymethylfurfural （5-HMF） content of indigo fruit juice during the sterilization process. Results: The optimal conditions were obtained by single factor and response surface optimization test, and the changes of microbiological, physicochemical and sensory indexes of the optimized indigo juice were measured during storage at 4, 25 and 37 ℃ for 30 days. The results showed that the changes in Browning degree, VC and 5-HMF content were consistent with the …
Effects Of Static Magnetic Field-Assisted Preservation On The Quality Of Blueberry, Zhou Yuyi, Yang Na, Meng Man, Wei Jian, Xu Xueming
Effects Of Static Magnetic Field-Assisted Preservation On The Quality Of Blueberry, Zhou Yuyi, Yang Na, Meng Man, Wei Jian, Xu Xueming
Food and Machinery
Objective: This study aimed to explore a new method to improve the blueberry quality during the preservation. Methods: Blueberries were stored at 4 ℃ for 7 days in 0, 3, 6 and 10 mT static magnetic fields respectively. Meanwhile, the apparent morphology, weight loss rate, decay rate, content of anthocyanidin and total phenol cell membrane permeability, superoxide dismutase activity and content of malondialdehyde of blueberries were analyzed. Results: The physicochemical properties of blueberries improved significantly with the increase of magnetic-field strength. Compared with the control, most of the blueberries treated by 10 mT static magnetic field remained plump during the …
Effects Of Thawing Methods On Physicochemical Properties Of Microwave-Dried Beetroots, Liu Yan, Tang Xiaoxian, Gao Dan, Duan Zhenhua, Ren Aiqing
Effects Of Thawing Methods On Physicochemical Properties Of Microwave-Dried Beetroots, Liu Yan, Tang Xiaoxian, Gao Dan, Duan Zhenhua, Ren Aiqing
Food and Machinery
Objective: This study aimed to explore the best thawing method for beetroots in freeze-thaw pretreatment. Methods: The frozen beetroots were thawed using different thawing methods （room temperature thawing, running water thawing, refrigeration thawing, microwave thawing, and ultrasonic thawing）, and then the thawed beetroots were subjected to microwave drying. The effects of different thawing methods on the microwave drying time, rehydration ratio, color, betalains content, total phenolic content, and total flavonoids content of microwave-dried beetroots were evaluated. Results: The results showed that refrigeration thawing required the longest thawing time, but the thawing loss rate was the smallest and the rehydration ratio …
Effects Of Ozone Sterilization Edible Combined With Coatings Chitosan On The Preservation Of Chilled Yellow Cattle, Xuan Wei, Li Tie, Xue Xijia, Yi Shumin
Effects Of Ozone Sterilization Edible Combined With Coatings Chitosan On The Preservation Of Chilled Yellow Cattle, Xuan Wei, Li Tie, Xue Xijia, Yi Shumin
Food and Machinery
Objective： This study aimed to study the preservation effect of ozone water sterilization combined with chitosan coating on cold fresh yellow cattle. Methods： Three groups were set up as follows: control group A (pure water treatment), experimental group B used 2% chitosan coating on cold fresh yellow cattle, and experimental group C used ozone water sterilization combined with 2% chitosan coating on cold fresh yellow cattle. The effect of ozone sterilization combined with chitosan coating on the preservation of cold fresh yellow cattle was examined using sensory score, chromaticity (L* and a* values), hanging loss rate, TVB-N …
Effect Of Farming Region And Commercial Size On Nutrition And Flavor Quality Of Turbot （Scophthalmus Maximus）, Zhuang Xiaomei, Guo Quanyou, Zheng Yao, Wei Banghong, Yang Xu
Effect Of Farming Region And Commercial Size On Nutrition And Flavor Quality Of Turbot （Scophthalmus Maximus）, Zhuang Xiaomei, Guo Quanyou, Zheng Yao, Wei Banghong, Yang Xu
Food and Machinery
Objective: Investigating the effects of farming region and commercial size on the nutrition and flavor quality of Scophthalmus maximus. Methods: Farming turbot of three regions, namely, Rushan, Haiyang and Suizhong, and two typical commercially available sizes, 450～750 and 750～1 250 g, were selected for this study to compare their nutrient composition and flavor substances. Used principal component analysis and orthogonal partial least squares discriminant analysis to visualize the differences between different groups and to identify the nutritional indicators in differentiate farming region and commercial size. Results: The protein and collagen content of turbot in the Rushan and Haiyang regions …
Comparative Studies On The Antioxidant And Anti-Inflammatory Activities Of Water Extracts From Eight Kinds Of Foods, Yang Hong, Tang Li, Li Yi, Yuan Hongxia, Li Qingshan
Comparative Studies On The Antioxidant And Anti-Inflammatory Activities Of Water Extracts From Eight Kinds Of Foods, Yang Hong, Tang Li, Li Yi, Yuan Hongxia, Li Qingshan
Food and Machinery
Objective： This study aimed to investigate the active ingredients, and their antioxidant and anti-inflammatory activities, as well as the correlation between each other of different food water extracts. Methods： Black rice, black soybean, black sesame, Auricularia auricula, diospyros lotus, black corn, oat and millet were selected for the comparison study of the content of total flavonoids and polyphenols in the aqueous extract, and then the 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, hydroxyl radical scavenging ability and iron ion reduction capacity were determined to evaluate their antioxidant activity. Furthermore, the NO and IL-6 inhibitory activities on Lipopolysaccharides (LPS) induced RAW264.7 cells were …
Optimization Of Fermentation Process And Quality Evaluation Of Mulberry Jiaosu From Lactobacillus Plantarum, Wu Deguang, Deng Xuecong, Hu Zhihui, Zhou Yingbiao
Optimization Of Fermentation Process And Quality Evaluation Of Mulberry Jiaosu From Lactobacillus Plantarum, Wu Deguang, Deng Xuecong, Hu Zhihui, Zhou Yingbiao
Food and Machinery
Objective: To solve the problem of difficult preservation of fresh Mulberry, fresh Mulberry is fermented by Lactobacillus plantarum to produce Mulberry Jiaosu. Methods: Using fresh Mulberry juice as the raw material, Lactobacillus plantarum as strain and total phenol as index, the fermentation process of Mulberry Jiaosu was optimized by single factor test and response surface test. Results: The optimized fermentation conditions were as follows: fermentation time was 40 h, fermentation temperature was 32 ℃, inoculation amount was 25%, and the total phenol content of Mulberry Jiaosu was （43.48±0.67） μg/mL, which was 1.62 times that of non-fermented Mulberry juice. Conclusion: …
Optimization Of Extraction And Antioxidant Activities Of Polyphenols From Honey Peachkernel By Ultrasonic-Assisted Enzymolysis Approach, Guo Mingyi, Deng Yan, Wang Tianxin, Zeng Chuantao, Wu Huachuang
Optimization Of Extraction And Antioxidant Activities Of Polyphenols From Honey Peachkernel By Ultrasonic-Assisted Enzymolysis Approach, Guo Mingyi, Deng Yan, Wang Tianxin, Zeng Chuantao, Wu Huachuang
Food and Machinery
Objective: This study aimed to explore the potential use of honey peach kernel as a by-product of characteristic agricultural product processing. Methods: The processing technology was optimized based on a single factor test and response surface test by analyzing the effects of enzyme addition amount, ultrasonic temperature, ethanol concentration, and ultrasonic time on the extraction amount of peach kernel polyphenols. Additionally, the antioxidant activities of the extracted polyphenols were studied. Results: The results showed that the optimal extraction parameters were as follows: enzyme adding quantity 5%, ultrasonic temperature 63 ℃, ethanol concentration 60%, and ultrasonic time 37 min. Under this …
Process Optimization And Drying Characteristics Of Instant Noodles Mixed With Potato And Oat, Huo Rui, Kang Lianhe, Zhang Zhifen, Qiao Jianmin, Zhang Yuanyuan
Process Optimization And Drying Characteristics Of Instant Noodles Mixed With Potato And Oat, Huo Rui, Kang Lianhe, Zhang Zhifen, Qiao Jianmin, Zhang Yuanyuan
Food and Machinery
Objective: This study aimed to prepare a nutritious instant noodle with regional characteristics. Methods: The process was optimized using whole potato flour, oat flour, and wheat gluten flour as the basic ingredients. The sensory score, breakage rate, rehydration rate, texture characteristics and hot air-drying characteristics were measured. Results: The optimum process parameters for the potato-oatmeal noodles were as follows: 53% water addition, mixing for 10 min, maturing for 40 min and steaming for 12 min. Based on the drying model, the optimum drying conditions were determined to be 40 min at 90 ℃. Conclusion: The potato-oat instant noodles prepared under …
Application Progress Of Supercritical Fluid Chromatography In Food Quality And Safety, Xing Qianqian
Application Progress Of Supercritical Fluid Chromatography In Food Quality And Safety, Xing Qianqian
Food and Machinery
Modern supercritical fluid chromatography technology has better stability and robustness, which can be coupled with mass spectrometry. Supercritical fluid chromatography has the characteristics of high selectivity, high sensitivity and short consumption time, which is not only suitable for high-throughput analysis, but also the analysis of trace compounds in complex samples. Moreover, the application of supercritical fluid chromatography in food quality and safety and the future development direction of supercritical fluid chromatography were also discussed.
The Effects Of Pea Peptides On The Quality Of Set Yogurt, Chen Yangling, Mo Haoran, Jiao Ye, Cui Bo, Fang Yong, Chen Xiuwen, Yang Jinjie, Cheng Yunhui
The Effects Of Pea Peptides On The Quality Of Set Yogurt, Chen Yangling, Mo Haoran, Jiao Ye, Cui Bo, Fang Yong, Chen Xiuwen, Yang Jinjie, Cheng Yunhui
Food and Machinery
Objective: This study aimed to reduce the setting time of yogurt, improve the texture of yogurt and evaluate the effect of pea peptides on the quality of coagulated yogurt. Methods: Different amounts（0, 0.50%, 0.75%, 1.00%, 1.25%, 1.50%）of pea peptides were added into milk powder to prepare pea peptide yogurt, and then the setting time, titer acidity, and texture properties of the yogurt were investigated. Results: The results showed that when the amount of pea peptides added was less than or equal to 1.25%, the yogurt setting time could be significantly shortened. When the amount of pea peptide added was 1%, …
Preparation Of Chitosan/Bentonite Composites By Impingement Flow-Hydraulic Cavitation And Its Application, Wang Ning, Huang Chengdu, Pang Xi, Huang Yongchun
Preparation Of Chitosan/Bentonite Composites By Impingement Flow-Hydraulic Cavitation And Its Application, Wang Ning, Huang Chengdu, Pang Xi, Huang Yongchun
Food and Machinery
Objective: In order to solve the problem that the preparation of chitosan/montmorillonite composites by traditional mechanical stirring was time-consuming and not conducive to scale-up production. Methods: Chitosan/montmorillonite composites were prepared by impinging stream hydrodynamic cavitation, the effects of four factors, namely chitosan dosage, chitosan molecular weight, reaction time and reaction temperature on the organic ignition loss were investigated, and then the optimum method of preparation was optimized by using the L9（34） orthogonal test. The structure of the composite was characterized by scanning electron microscopy, infrared spectroscopy, X-ray diffraction and Specific surface analyzer. Results: The optimal solution …
Modeling Analysis And Protection Study Of Vertical And Horizontal Vibrations In Hami Melon Logistics Packages, Zhang Lianwen, Xie Xiaoding, Wu Yuzhu, Zhang Chao, Gao Jia, Xu Bin
Modeling Analysis And Protection Study Of Vertical And Horizontal Vibrations In Hami Melon Logistics Packages, Zhang Lianwen, Xie Xiaoding, Wu Yuzhu, Zhang Chao, Gao Jia, Xu Bin
Food and Machinery
Objective: Optimized cushioning packaging. Methods: Taking Hami melon and its packaging as the research object, conducted sweep frequency vibration test on 5-layer stacked packaging, measured the natural frequency, maximum power Spectral density and peak acceleration of the vertical and horizontal vibration of each layer of packaging, and established the relational model between the maximum power spectral density, peak acceleration and stacking layer. Results: The higher the packaging, the larger the maximum power spectral density and peak acceleration in both vertical and horizontal directions. The maximum power spectral density and peak acceleration in the vertical direction of the same layer of …
Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng
Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng
Food and Machinery
Objective: This study aimed to investigate the changes in quality and flavor of semi-dried gold pomfret during the thawing process of logistics transportation. Methods: The logistics transportation process of frozen semi-dried gold pomfret was simulated at different temperatures. The thawing-loss rate, changes in myofibrillar protein conformation, physical and chemical indexes of protein, lipid oxidation and changes in flavor substances were determined. Results: The protein and lipid oxidation degrees of pomfret were significantly increased with the extension of transport time (P＜0.05). The oxidation degree was (P＜0.05) more significant as the temperature increased. During this process, protein aggregation …
Analysis On Quality In Three Kinds Of Basal Tea Of Noval-Jasmine Tea Beverage, Zhang Fen, Chen Jiaxian, Yuan Dongyin, Zhang Xuhao, Wen Lixiang
Analysis On Quality In Three Kinds Of Basal Tea Of Noval-Jasmine Tea Beverage, Zhang Fen, Chen Jiaxian, Yuan Dongyin, Zhang Xuhao, Wen Lixiang
Food and Machinery
Objective: This study aimed to explore the quality features of basal tea of noval-jasmine tea. Methods: Taking three kinds of basal tea（Fujian Xianghao, Yunnan Maojian, Sichuan Xiangming）of noval-jasmine tea beverage scenting tea dhool from Fujian, Yunnan and Sichuan as the research objects, the quality of the base tea including main biochemical components, taste, aroma were analyzed by electronic tongue, solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS), sensory evaluation and chemical analysis. Results: Water extracts of three kinds of basal tea was 49.40%~51.40%, tea polyphenols was 18.00%~23.20%, caffeine was 3.20%~4.30%, free amino acid was 3.32%~3.50%. The main biochemical components …
Preparation Of Matrix Reference Material For Carbaryl Residues In Chinese Yam Flour, Huo Siyu, Gen Xuhao, Yu Libo, Chen Dongdong, Peng Tao
Preparation Of Matrix Reference Material For Carbaryl Residues In Chinese Yam Flour, Huo Siyu, Gen Xuhao, Yu Libo, Chen Dongdong, Peng Tao
Food and Machinery
Objective: This study aimed to establish a method for the Preparation of matrix reference material for carbaryl residues in Chinese yam flour. Methods: Yam powder containing menafyl was prepared by homogenized, freeze-dried, ground, sifted, mixed and packaged. A liquid chromatography-series mass spectrometer was used for detection, and the isotope internal standard curve method was used for quantification. Through the process of equalization stability evaluation, cooperative setting and uncertainty evaluation, the matrix reference material of the expected yam powder was obtained. Results: The property value and expanded uncertainty of carbaryl was (1.04±0.10) mg/kg (k=2). Conclusion: It could be used …
Determination Of 5 Kinds Of Biogenic Amines In Cheeses By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Zhang Hui, Cao Hui, Wang Jin, Xiao Gongnian, Jiang Kan
Determination Of 5 Kinds Of Biogenic Amines In Cheeses By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Zhang Hui, Cao Hui, Wang Jin, Xiao Gongnian, Jiang Kan
Food and Machinery
Objective: A new technical idea was provided for the study of biogenic amine formation mechanism and food safety risk assessment. Methods: An analytical method was established for determination of tyramine, phenylethylamine, tryptamine, octopamine and cadaverine in cheeses with high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Biogenic amines were extracted by ultrasonic-assisted solvent extraction from cheeses, and were separated by HILIC column, determined by positive electrospray ionization (ESI) with multiple reaction monitoring (MRM) mode, quantified by the internal standard method. The effect of extraction solvent type, ultrasonic time and matrix effect on the peak area was studied, and the performance of …
Numerical Simulation Of Factors Affecting Flow Characteristics Of Double-Circular-Arc Gear Pump, Huang Cheng, Xu Kai, Wei Zhibo, Li Geqiang
Numerical Simulation Of Factors Affecting Flow Characteristics Of Double-Circular-Arc Gear Pump, Huang Cheng, Xu Kai, Wei Zhibo, Li Geqiang
Food and Machinery
Objective: Analyzed the influencing factors of the internal flow field pulsation characteristics of the new double circular arc gear pump, and adopt reasonable parameters to improve the output efficiency of the gear pump. Methods: The two-dimensional flow field simulation model of the gear pump was established, and the computational fluid dynamics software Fluent was used for simulation analysis to study the influence of different tip clearance, different gear eccentricity, load and speed on the instantaneous flow, flow pulsation and flow field characteristics of the oil outlet of the gear pump. Results: As the tooth tip clearance increased, the outlet flow …
Meishan Nuo Culture-Based Design And Application Of A Public Brand For Local Specialty Foods From Xinhua, Hunan, Tong Ling
Food and Machinery
In this review, the Meishan culture was investigated, and the Meishan Nuo facial makeup culture was found to be a unique cultural form predominantly native with a diverse coexistence. The distinctive artistic features and cultural connotations of this culture were highlighted. The cultural elements of the primitive, exaggerated, and humorous artistic design techniques were incorporated into the design of the public brand "Meishan Hui" for the local specialty foods in Xinhua. The brand design strategy, from visual to connotative expression, was analyzed by investigating the application of packaging of various local specialty food in Xinhua through case studies, and the …