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Articles 40201 - 40230 of 255929

Full-Text Articles in Life Sciences

Quality And Safety Management Research Of Traditional Fermented Meat Products, Zhao Ya-Li, Zhang Xiang-Mei, Lu Han, Yang Bei, Wen Gang Apr 2023

Quality And Safety Management Research Of Traditional Fermented Meat Products, Zhao Ya-Li, Zhang Xiang-Mei, Lu Han, Yang Bei, Wen Gang

Food and Machinery

The quality safety risks and quality management issues of traditional fermented meat products were analyzed. This paper put forward suggestions on increasing research and development efforts, accelerating the knowledge benefit transformation process, standardizing the standard system, refining supervision standards, standardizing workshop production, optimizing product markets, strengthening the awareness of social participation, and promoting social co-governance, in order to improve the overall quality and safety level of the traditional fermented meat products industry.

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Research On Multi-Agent Collaborative Governance Of Food Safety In Catering Services Enabled By Blockchain Technology, Yu Hui-Li, Liu Deng-Pan Apr 2023

Research On Multi-Agent Collaborative Governance Of Food Safety In Catering Services Enabled By Blockchain Technology, Yu Hui-Li, Liu Deng-Pan

Food and Machinery

Objective: Solving the problem of poor information exchange among the governance subjects will help to improve the governance effect. Methods: By sorting out the typical food safety crisis events of catering services in China in 2021, and analyzing the relationship between blockchain technology and food safety collaborative governance of catering services. Results: Governance information fragmentation, information asymmetry and difficulty in information traceability were realistic dilemma of multi-agent collaborative governance. Blockchain technology and multi-agent collaborative governance had the coupling of information decentralization, security, transparency and traceability. Conclusion: Construct the multi-agent collaborative governance framework enabled by blockchain technology, promote the in-depth integration …

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The Reflection And Reconstruction Of The Penalty Exemption List System In The Field Of Food Safety, Lin Ke-Liang, Mo Chen-Yu, Yang Hai Apr 2023

The Reflection And Reconstruction Of The Penalty Exemption List System In The Field Of Food Safety, Lin Ke-Liang, Mo Chen-Yu, Yang Hai

Food and Machinery

Current food safety penalty list positioning fuzzy, content reiterated a lot of the current legislation, to avoid the defects of food safety substance problems. The reason is that the administrative law enforcement excessive list penalty for food safety risk, thus adopted a negative avoidance attitude. It is not only conducive to optimize the business environment, but also will cause adverse effects on food safety in a long-term view. In essence, the formulation of the exemption list is still administrative activities rather than legislative activities. The reconstruction of the food safety exemption list system should replace the current legislation in terms …

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Three-Dimensional Flow Field Analysis Of A Progressively Accelerating Single Screw With Kneading Blocks, Tian Dong, Guo Shu-Guo, Wang Li-Yan Apr 2023

Three-Dimensional Flow Field Analysis Of A Progressively Accelerating Single Screw With Kneading Blocks, Tian Dong, Guo Shu-Guo, Wang Li-Yan

Food and Machinery

Objective: In order to improve the mixing performance and work speed of a single screw extruder increase. Methods: A coaxial gradual acceleration single screw using planetary wheel assemblies and mixing elements was designed. Using ansys/cfx to conduct the three-dimensional flow field analysis of the flow channel, the macro pressure field, speed vector diagram, speed streaming diagram and axial speed changes, were finished, which was compared to the only traditional pillar. Results: As the speed of the pillar continues to increase, the time for the material to stay in the barrel becomes shorter, and the extrusion efficiency of the gradual acceleration …

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Full-Life Fatigue Analysis Of Vertical Retort Based On Fracture Mechanics, Liu Jin-Peng, Zhang Li-Mei, Huang Zhi-Gang Apr 2023

Full-Life Fatigue Analysis Of Vertical Retort Based On Fracture Mechanics, Liu Jin-Peng, Zhang Li-Mei, Huang Zhi-Gang

Food and Machinery

Objective: The fatigue strength of a new type of vertical retort under the cyclic load of heat engine was studied, especially the residual fatigue life of the pot body after the crack appeared and the factors affecting the fatigue crack propagation of the germicidal pot. Methods: The mechanical characteristics of retort under sterilization and three kinds of cyclic loads were analyzed by Workbench, the design fatigue life of the retort under three alternating stresses was studied based on the S-N curve. The effect of the initial crack size, pressure and temperature on the stress strength factor and residual fatigue life …

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Determination Of Discrete Element Simulation Parameters Of Rice Milling Machine, Zhang Ning, Cao Xian-Zhou, Wang Xin-Yu, Sun Yan-Ling Apr 2023

Determination Of Discrete Element Simulation Parameters Of Rice Milling Machine, Zhang Ning, Cao Xian-Zhou, Wang Xin-Yu, Sun Yan-Ling

Food and Machinery

Objective: To solve the problem that the roller is inconvenient to operate and the concept of rolling friction coefficient and sliding friction coefficient is confused. Methods: EDEM software was used to simulate the white milling process. Taking MNAW18 rice mill as a reference and taking Feng Liangyou series brown rice as a sample, a set of method for measuring discrete element simulation parameters of rice mill was established by independently setting up an experimental bench and combining with simulation calibration. Results: Using the self-made collision coefficient experimental device and video motion processing software, the collision recovery coefficients between brown rice …

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Research On Control System Of Carya Cathayensis Shell Breaking Automatic Production Line Based On Plc, Zhao Yan-Li, Zhao Qian, Li Zhi-Qiang Apr 2023

Research On Control System Of Carya Cathayensis Shell Breaking Automatic Production Line Based On Plc, Zhao Yan-Li, Zhao Qian, Li Zhi-Qiang

Food and Machinery

Objective: In order to solve the problems of low automation level and low efficiency of the control system in the current automated production line of hickory shell breaking. Methods: On the basis of the existing automatic production line of hickory shell breaking, a control system of hickory shell breaking automatic production line based on PLC control technology is proposed. With PLC as the core, the control of the whole hickory shell breaking automatic production line was completed, including shell breaking machine, air separator, shell breaking separator, color sorter and other equipment. The feasibility of the method was verified by testing …

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Effect Of Antifreeze On The Quality Of Cooked Crawfish Tail Meat After Freeze-Thawed, Hu Xiao-Bo, Chen Wen-Fei, Gu Ze-Mao, Zhou Sheng-Bi, Xiong Shan-Bai, Hu Yang Apr 2023

Effect Of Antifreeze On The Quality Of Cooked Crawfish Tail Meat After Freeze-Thawed, Hu Xiao-Bo, Chen Wen-Fei, Gu Ze-Mao, Zhou Sheng-Bi, Xiong Shan-Bai, Hu Yang

Food and Machinery

Objective: The study aimed to improve the storage quality of frozen cooked crawfish tail meat. Methods: Crawfish tail meat were immersed in different proportions of complex phosphate, trehalose and sorbitol antifreeze agents. The thawing loss rate, water content and distribution, water retention, salt-soluble protein, total thiol content, texture properties of crawfish tail meat after freeze-thawed were measured, and the microstructure changes were observed to evaluate the effect of each antifreeze agent. The antifreeze agent with better effect was selected as horizontal factor to design orthogonal experiment, so as to optimize the appropriate recipe of antifreeze agents. Results: 1.5% complex phosphate, …

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Evaluation On Fruit Texture And Quality Of Different Pear Varieties During Cold Storage, Zhou Hui-Juan, Ye Zheng-Wen, Zeng Si-Yi, Wang Xiao-Qing, Luo Jun Apr 2023

Evaluation On Fruit Texture And Quality Of Different Pear Varieties During Cold Storage, Zhou Hui-Juan, Ye Zheng-Wen, Zeng Si-Yi, Wang Xiao-Qing, Luo Jun

Food and Machinery

Objective: To determine the key points of pear quality formation and deterioration of different Pyrus pyrifolia pears during cold storage. Methods: Zaoshengxinshui, Hujingli18, Hujingli67 were used as materials, the fruit of three varieties with the same ripeness were stored in cold storage at （1.0±0.5） ℃ and relative humidity of 85%~90% for 60 days, fruit texture, total soluble solids, titratable acid, sugar and acid contents and 10 sensor values were determined every 10 days. Results: Hujingli18 and Zaoshengxinshui were the typical type of fructose accumulation,Hujingli 67 was the type of sorbitol accumulation, and all three varieties were the type of malic …

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The Effect Of Slaughtering Methods On The Muscle Quality Of Eels, Yang Li-Feng, Mao Shu-Can, Wang Lan, Li Ping, Zhou Zhi, Xiong Guang-Quan, Shi Liu Apr 2023

The Effect Of Slaughtering Methods On The Muscle Quality Of Eels, Yang Li-Feng, Mao Shu-Can, Wang Lan, Li Ping, Zhou Zhi, Xiong Guang-Quan, Shi Liu

Food and Machinery

Objective: This study aimed to investigate the effect of slaughtering methods on the muscle quality of eels. Methods: Two slaughtering methods （including mechanical slaughter and manual slaughter） were used to analyze the energy metabolism and physicochemical properties of eel meat slices during storage. Results: Duringstorage at 4 ℃ for 48 h, the glycogent and lactic acid content of eelfillets subjected to mechanical slaughter were lower than those of manual slaughtered samples generally. During 7 d-storage, the sensory deterioration of eel meat samples was retarded by mechanical slaughter, and the TVB-N and TBARS content were lower than those of manual slaughtered …

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Cherry Defect And Classification Detection Based On Improved Yolox Model, Liu Jing-Yu, Pei Yue-Kun, Chang Zhi-Yuan, Chai Zhi, Cao Pei-Pei Apr 2023

Cherry Defect And Classification Detection Based On Improved Yolox Model, Liu Jing-Yu, Pei Yue-Kun, Chang Zhi-Yuan, Chai Zhi, Cao Pei-Pei

Food and Machinery

Objective: In order to expand the scope of cherry sales and achieve rapid grading of cherries under industrial conditions. Methods: Firstly, the YOLOX network was used to detect the defective fruit, in order to solve some problems where the defect was not obvious. The detection accuracy of the inconspicuous defect was improved by setting the appropriate fusion factor for the feature pyramid network, and in order to solve the problem of imbalance between various types of real samples, Focal Loss was integrated into the loss function. Then, the intact fruit was graded using the YOLOX network, and the attention mechanism …

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Defect Detection Method Of Red Globe Grapes Bunches Based On Near Infrared Camera Imaging, Gao Sheng Apr 2023

Defect Detection Method Of Red Globe Grapes Bunches Based On Near Infrared Camera Imaging, Gao Sheng

Food and Machinery

Objective: The study aimed to explore a fast and accurate method to detect brown spot and damage decay in grape bunches. Methods: Colour images （RGB） and near-infrared images （NIR） of red globe grapes bunches were captured by a near-infrared industrial camera. The edges of the samples and the edges of the defective parts were first extracted by applying the Sobel algorithm to the NIR images （NIR）, and then the images were binarized by the adaptive thresholding algorithm to achieve the segmentation of the images. Then the sample edges and fruit stalks were removed by the normalized supergreen method and the …

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Research Status Of Zmnthoxylum Schinifolium Sieb. Et Zucc Preservation Technology, Liu Hui-Juan, Cai Si-Jin, Xie Jiao Apr 2023

Research Status Of Zmnthoxylum Schinifolium Sieb. Et Zucc Preservation Technology, Liu Hui-Juan, Cai Si-Jin, Xie Jiao

Food and Machinery

This paper reviewed the changes of main components such as chlorophyll, volatile oil, numbness substances and amide substances related to the quality deterioration of Zmnthoxylum schinifolium Sieb. et Zucc during storage. The fresh-keeping technologies of Zmnthoxylum schinifolium Sieb. et Zucc, such as high-temperature steam instantaneous treatment, air-conditioned refrigeration and chemical reagent treatment, were analyzed, and it was pointed out that the comprehensive fresh-keeping technology combining various fresh-keeping methods could be studied in the future.

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Optimization Of Ultra-High Pressure Extraction Technology Of Polysaccharide From Dendrobium Officinale And Its Antioxidant Activities, Meng Ji-Kun, Zhang Nan, Wu Hao, Zhang Xiu-Qing Apr 2023

Optimization Of Ultra-High Pressure Extraction Technology Of Polysaccharide From Dendrobium Officinale And Its Antioxidant Activities, Meng Ji-Kun, Zhang Nan, Wu Hao, Zhang Xiu-Qing

Food and Machinery

Objective: Optimizing the extraction conditions of polysaccharides from Dendrobium officinale under ultra-high pressure, improving the yield of polysaccharides, and studying its basic properties and antioxidant activity in vitro. Methods: Using D. officinale dry powder as raw material, orthogonal experiment was used to optimize the extraction conditions of polysaccharide from D. officinale by ultra-high pressure technology. The relative molecular weight and monosaccharide composition of polysaccharides extracted from D. officinale by traditional hot water extraction method and ultra-high pressure extraction method were determined, and their antioxidant activities in vitro were compared. Results: Under the optimal conditions of 200 MPa, solid-liquid ratio of …

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Effects Of Edible Fungi Fermentation Broths On The Physicochemical Properties And Nutritional Components Of Yogurt, Ma Xue-Lan, Zhou Lian-Yu, Ju Jia-Sheng, Sun Wen-Juan, Wang Long-Rui Apr 2023

Effects Of Edible Fungi Fermentation Broths On The Physicochemical Properties And Nutritional Components Of Yogurt, Ma Xue-Lan, Zhou Lian-Yu, Ju Jia-Sheng, Sun Wen-Juan, Wang Long-Rui

Food and Machinery

Objective: This study aimed to explore the effects of selenium-enriched fermentation broth of Armillaria luteo-virens and Tremellodon gelatinosum （Scop.） Pers. on the physicochemical properties and nutritional components of yogurt. Methods: The pH value, acidity, water holding capacity, protein, fat and mineral element contents in yogurt were determined by acidity meter, titration method, weighing method and spectrophotometry, respectively. Results: The sensory scores and acidity of yogurt at a dose of 5 mL/100 mL in two edible fungi fermentation broths were equal to the control group. Except for the 30 mL/100 mL A. luteo-virens fermentation broth, the acidity of the yogurt made …

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Study On Baking Quality Improvement Of Multi-Grain Pre-Blent Bread Flour, Chen Hao, Hu Meng-Meng, Li Chi-Ling, Liu Yong-Le, Wang Fa-Xiang, Wu Jin-Hong, Yu Jian, Li Xiang-Hong Apr 2023

Study On Baking Quality Improvement Of Multi-Grain Pre-Blent Bread Flour, Chen Hao, Hu Meng-Meng, Li Chi-Ling, Liu Yong-Le, Wang Fa-Xiang, Wu Jin-Hong, Yu Jian, Li Xiang-Hong

Food and Machinery

Objective: Improvement of the baking quality of the multi-grain pre-blent bread flour. Methods: On the basis of the previous study on the preparation of low glycemic index multi-grain pre-blent bread flour with oat flour, chickpea flour and wheat flour as the main raw materials, this study employed single factor experiment and response surface methodology to optimize the formula of the pre-blent bread flour. Results: The optimal concentration of xanthan gum, gluten, maltose amylase and ascorbic acid were 0.78 g/100 g, 3.42 g/100 g, 200.00 mg/kg and 171.70 mg/kg, respectively. The specific volume and hardness of the prepared bread were （2.21±0.03） …

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Research Progress Of Reference Substance For Steroid Hormone In Food Matrix, Wu Li-Jun, Yin Ying, Dai Li-Xue, Yu Li-Bo, Li Cun, Peng Tao Apr 2023

Research Progress Of Reference Substance For Steroid Hormone In Food Matrix, Wu Li-Jun, Yin Ying, Dai Li-Xue, Yu Li-Bo, Li Cun, Peng Tao

Food and Machinery

This review summarized the technical route and development process of matrix reference materials in China, and the current research progress of steroid hormone matrix reference materials were also introduced. The problems existing in the development and production of matrix reference materials in China and the future development are prospectsed.

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Research Progress Of Novel Low-Carbon Technologies In Cold Storages, Yang Zhi-Kang, Yang Da-Zhang, Xie Jing, Huo Yi-Lin Apr 2023

Research Progress Of Novel Low-Carbon Technologies In Cold Storages, Yang Zhi-Kang, Yang Da-Zhang, Xie Jing, Huo Yi-Lin

Food and Machinery

This paper introduces the low-carbon quantitative index and energy consumption evaluation standard of cold storages, then systematically summarizes the novel low-carbon technologies and their application in cold storages from three aspects: refrigeration technology, cold thermal energy storage and air distribution optimization and finally prospects the development of cold storages in the future.

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Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun Apr 2023

Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun

Food and Machinery

The evaluation indicators of fruit wine including sensory evaluation, physicochemical indicator, safety indicator, flavor composition and efficacy are summarized, and the impact of each index on fruit wine quality and research progress are also introduced. Moreover, the quality improvement and the relative quality evaluation system of the fruit wine is prospected.

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Research Progress Of Subcritical Extraction Technology In The Field Of Nutrient Component Extraction From Aquatic Products, Wang Wen-Jie, Chen Xiu-Biao, Chen Yun-Yun, Zhou Xu-Xia, Ding Yu-Ting Apr 2023

Research Progress Of Subcritical Extraction Technology In The Field Of Nutrient Component Extraction From Aquatic Products, Wang Wen-Jie, Chen Xiu-Biao, Chen Yun-Yun, Zhou Xu-Xia, Ding Yu-Ting

Food and Machinery

The fundamental extraction principle, production process, and instrument of the subcritical fluid (including water) technology in terms of the aquatic products materials were introduced in this review, and the academic progress of SFE technology in extracting and separating nutritional components from the aquatic products within the recent 10 years were summarized, in terms of proteins/peptides, lipids and polysaccharides from aquatic products. The advantages of different processing factors for the extraction of specific components were summarized, and the future development direction of SFE equipment and technology in the deep processing of aquatic products was prospected.

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Food For Special Medical Purpose For Cancer Patients And Related Nutrition Research Progress, Chen Yao, Yuan Song-Mei, Cao Ping, Liu Xue-Cong, Li Wei Apr 2023

Food For Special Medical Purpose For Cancer Patients And Related Nutrition Research Progress, Chen Yao, Yuan Song-Mei, Cao Ping, Liu Xue-Cong, Li Wei

Food and Machinery

This review outlined the regulatory policy and approval progress of food for the special medical purpose （FSMP）, analyzed the development status and the development key point of cancer FSMP. And the recent nutrition research related to cancer FSMP was reviewed.

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Comparison Of The Quality Of Surimi Gel From Three Squid Species, Zhang Qi-Xiu, Guo Quan-You, Chen Ting-Ting, Li Meng-Jie, Su Yu-Tong, Fang Si-Wei, Bao Hai-Rong Apr 2023

Comparison Of The Quality Of Surimi Gel From Three Squid Species, Zhang Qi-Xiu, Guo Quan-You, Chen Ting-Ting, Li Meng-Jie, Su Yu-Tong, Fang Si-Wei, Bao Hai-Rong

Food and Machinery

Objective: This study aimed to help with determination of optimal raw materials for squid surimi products. Methods: The differences in gel strength, water-holding capacity, cooking loss, rheological properties and chemical interaction force of surimi gels, obtained from three species of squid, were evaluated. Results: The gel strength and water-holding capacity of the three species of surimi gel were in descending order as follows: Illex argentinus>Dosidicus gigas>Ommastephes bartrami, while the cooking loss was the opposite. The dynamic rheological temperature scan showed that the energy storage modulus(G′) of the three kinds of surimi decreased with temperature to a minimum value …

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Design And Experiment Of One Cylinder Driving Five Rows Longan Core-Removing Mechanism, Xie Hai-Jun, Zhang Lian-Bo, Zhu Ming-Chao, Li Peng-Sheng Apr 2023

Design And Experiment Of One Cylinder Driving Five Rows Longan Core-Removing Mechanism, Xie Hai-Jun, Zhang Lian-Bo, Zhu Ming-Chao, Li Peng-Sheng

Food and Machinery

Objective: This paper puts forward one cylinder driving five-row longan core-removing mechanism for the low production efficiency of the pneumatic longan core-removing mechanism. Methods: The mechanism adopts one cylinder driving five rows handspikes in the direction, which transport longan to core-removing hole, after the longan is cut under the triangular blade, and another cylinder drives five handspikes in the vertical direction in order to remove longan core. Five longan cores is removed one working process, so that the production efficiency is improved. Results: The result of experiments showed that the order of influencing on longan core-removing loss rate is blade …

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Study On The Applicability Of Two Numerical Models For Simulation Of Infrared Turbulent Spouted Bed Apr 2023

Study On The Applicability Of Two Numerical Models For Simulation Of Infrared Turbulent Spouted Bed

Food and Machinery

Objective： This study aimed to obtain suitable turbulence model for simulation infrared combined spouted bed numerical valued. Methods: Two equation models (SST k-ε and Realizable k-ε) were used for numerical simulation to obtain the performance parameters of the infrared spouted bed and the velocity, temperature and particle concentration distribution of the flow field in the drying chamber under different working conditions. The particle drying experiment of the infrared spouted bed was carried out. Results: When under the working conditions of air inlet velocity of infrared spouted bed drying chamber of 8 m/s and a temperature of 50 ℃, the values …

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Flow Field Simulation And Experiment Of Mussel High Pressure Water Jet Cleaning Nozzle, Xie Fei, Yuan Yue-Feng, Wang Jia-Sheng Apr 2023

Flow Field Simulation And Experiment Of Mussel High Pressure Water Jet Cleaning Nozzle, Xie Fei, Yuan Yue-Feng, Wang Jia-Sheng

Food and Machinery

Objective： It solves the problems of large water consumption and poor cleaning effect existing in the traditional cleaning method of mussels. Methods： The geometric models of Axial fan-nozzle with different structural parameters were established by Solidworks software. After setting the parameters in fluent software, the velocity and water content of the internal and external flow fields of the jet were numerically calculated. Results： The larger the spray angle of the nozzle was, the faster the decay velocity of the flow field of the jet was, and the lower the water content was. The larger the equivalent diameter of the nozzle …

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Optimization Design Of Die Box Component Of Rotary Compound Starter Press Machine Based On Dynamic Characteristics, Meng Yao-Zhi, Shi Yan, Liao Ying-Hua, Yang Zheng-Quan, Li Xiao-Hong Apr 2023

Optimization Design Of Die Box Component Of Rotary Compound Starter Press Machine Based On Dynamic Characteristics, Meng Yao-Zhi, Shi Yan, Liao Ying-Hua, Yang Zheng-Quan, Li Xiao-Hong

Food and Machinery

Objective: To improve the comprehensive performance of starter press machine. Methods: Based on the finite element analysis method for die box component modal and harmonic response analysis, and based on the finite element model by using variable density method was carried out on the die box component topology optimization, and the topology structure was also improved, which will improved the quality of the die box components and 1 order natural frequency as the optimization goal. The multi-objective optimization design was carried out based on non-dominated sorting genetic algorithm. Results: In the fourth mode, large torsional deformation appeared on the overall …

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Medium Temperature And Humidity Evolution Of Closed Heat Pump Drying And Its Influence On Energy Consumption, Yu Xian-Long, Jia Zhen-Chao, Ci Wen-Liang, Zhang Zong-Chao, Zhao Feng Apr 2023

Medium Temperature And Humidity Evolution Of Closed Heat Pump Drying And Its Influence On Energy Consumption, Yu Xian-Long, Jia Zhen-Chao, Ci Wen-Liang, Zhang Zong-Chao, Zhao Feng

Food and Machinery

Objective： This study aimed to resolve the interactions among the material dehydration, temperature and humidity of dry medium, and the energy consumption. Methods: The dehydration characteristics, temperature and humidity evolution of dry medium, and energy consumption of system component had been determined by testing under control parameters of 60 ℃ and 10% RH. Results: Dehydration rate of the materials was relatively fast in the early stage, 96 percent of the moisture was removed from the material after 1.5 hours of drying. At this stage, the relative humidity of drying medium remained above 24 percent, the moisture in drying medium was …

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International Experience Of Fop Labeling For Children's Food And Its Enlightenment To China, Huang Ze-Ying, Han Jun-Hua, Yang Yue-Xin Apr 2023

International Experience Of Fop Labeling For Children's Food And Its Enlightenment To China, Huang Ze-Ying, Han Jun-Hua, Yang Yue-Xin

Food and Machinery

Among the 10 front of package （FOP） labels for kid-friendly foods worldwide, Nutri-score labeling, health star rating system and especially warning labels could significantly guide children and their parents to reduce unhealthy food consumption. In fact, the marketing information on the front of food package could however easily interfere with consumers' health decisions based on FOP labels. It was found that it is feasible to design FOP labels in China based on the experience of warning labels in combination with the mandatory nutrients on the nutrition information list. And it is suggested to clarify the usage format of FOP labels …

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Research On Food Packaging Design Based On The Acquisition And Transformation Of Consumer Demanding, Wan Chang-Lin, Wen Jia-Wei, Yang Wei Apr 2023

Research On Food Packaging Design Based On The Acquisition And Transformation Of Consumer Demanding, Wan Chang-Lin, Wen Jia-Wei, Yang Wei

Food and Machinery

From the perspective of food packaging design, the interaction between packaging and consumer behaviors was explored through the analysis of their demand trends. This review analyzed the performance characteristics of consumer experience at instinct level, behavior level and reflection level between users and packaging, and discussed the design strategies of food packaging at different levels. In view of the multi-dimensional needs of consumers, the emotional responses to products from visual and non-visual sensory experience at the instinct level can be responded and thereby attract their attentions. At the behavioral level, it starts from interesting, humanized and intelligent interaction, prompt and …

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Preparation, Amino Acid Composition And Anti-Inflammatory Activity Of Hydrolyzed Peptides From Pinctada Martensii, Shen Jin-Peng, Wang Ke-Wen, Huang Pan-Tian, Chen Bing-Bing, Xia Zhen, Li Ying-Kun, Wang Xiang-Hua, Cao Yong, Miao Jian-Yin, Lin Bi-Min Apr 2023

Preparation, Amino Acid Composition And Anti-Inflammatory Activity Of Hydrolyzed Peptides From Pinctada Martensii, Shen Jin-Peng, Wang Ke-Wen, Huang Pan-Tian, Chen Bing-Bing, Xia Zhen, Li Ying-Kun, Wang Xiang-Hua, Cao Yong, Miao Jian-Yin, Lin Bi-Min

Food and Machinery

Objective: This study aimed to realize the high-value utilization of biological active ingredients and anti-inflammatory peptides from the Pinctada martensii meat. Methods: The hydrolysis process of the P. martensii meat was optimized by single factor test and response surface test with degree of hydrolysis (DH) as the index. The amino acid composition and anti-inflammatory activity of P. martensii meat hydrolysate peptides were evaluated and analyzed. Results: The results showed that neutral protease was the optimal enzyme, and the optimal hydrolysis conditions were solid-liquid ratio 1∶1 (g/mL), temperature 46.3 ℃, hydrolysis time 1.4 h, and substrate ratio 0.3%. The hydrolysis degree …

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