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Articles 48721 - 48750 of 256036

Full-Text Articles in Life Sciences

Determination Of Soybean And Wheat Allergens In Food By Dual Real-Time Fluorescence Pcr, Jin Ping, Ding Hong-Liu, Zhang Min, Jin Xiao-Hong Oct 2022

Determination Of Soybean And Wheat Allergens In Food By Dual Real-Time Fluorescence Pcr, Jin Ping, Ding Hong-Liu, Zhang Min, Jin Xiao-Hong

Food and Machinery

Objective: A multiplex fluorescence PCR method based on TaqMan probe was developed for simultaneous detection of soybean and wheat allergens in food. Methods: TaqMan probe dual PCR was designed and established based on wheat gliadin gene and soybean lectin gene, respectively. The soybean Lectin gene was detected with FAM marker, and the wheat gliadin gene was detected with HEX marker. Moreover, the eukaryotic 18S rRNA was used as internal reference gene to ensure the effectiveness of the detection system. Results: The multiplex fluorescence PCR method for detection of soybean and wheat allergens created in this …

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Screening Of Pde-5 Inhibitors In Health Wine By Surface-Enhanced Raman Spectroscopy, Hu Jia-Yong, Zhou Tao-Hong, Yao Xiao-Fan, Yuan Min-Wen, Liu Di Oct 2022

Screening Of Pde-5 Inhibitors In Health Wine By Surface-Enhanced Raman Spectroscopy, Hu Jia-Yong, Zhou Tao-Hong, Yao Xiao-Fan, Yuan Min-Wen, Liu Di

Food and Machinery

Objective: A surface-enhanced Raman spectroscopy (SERS) method was developed for non-targeted screening of PDE-5 inhibitors in health wine. Methods: An appropriate SERS base of colloidal gold was prepared, and SERS analysis was conducted after the base was mixed with 78 kinds of PDE-5 inhibitors. The spectrogram screening database was established, and whether the matching degree was higher than 70% was used as the basis for judging whether the PDE-5 inhibitors were suspected to be added. Finally, the sensitivity and specificity of the method were investigated. Results: The best method of preparing PDE-5 inhibitors of SERS base was …

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Thermal Analysis Of Ws Series Cooling Agent, 1li Yi-Rong, Zhu Rui-Zhi, Jiang Wei, Jiang Li-Hong, Yang Ji Oct 2022

Thermal Analysis Of Ws Series Cooling Agent, 1li Yi-Rong, Zhu Rui-Zhi, Jiang Wei, Jiang Li-Hong, Yang Ji

Food and Machinery

Objective: Evaluation of the safety of WS series cooling agents for cigarettes. Methods: In this paper, pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) and thermogravimetric (TG) methods were used to study the pyrolysis behavior and content distribution of WS series cooling agents in tobacco under different atmospheres. Results: Through TG/DSC analysis, WS-3, WS-5, and WS-23 had only one obvious thermal weight loss stage, and the maximum weight loss rates occurred at 251.8, 281.6, and 206.5 ℃, respectively. The three cooling agents all showed sharp endothermic peaks before weight loss, and a phase transition process of melting occurred. It was speculated …

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Research And Enlightenment On Quality And Safety Supervision System Of Agricultural Food Products In Bangladesh, Li Guan-Si, Cao Xiao-Gang, Li Ke, Li Zhi-Yong, Wei Shuang Oct 2022

Research And Enlightenment On Quality And Safety Supervision System Of Agricultural Food Products In Bangladesh, Li Guan-Si, Cao Xiao-Gang, Li Ke, Li Zhi-Yong, Wei Shuang

Food and Machinery

According to the United Nations trade policy review documents, notifications, comments, special trade concerns and official authoritative research reports, the Bangladesh agricultural food product quality and safety regulatory bodies, laws and regulations, standard system, and other aspects were reviewed. It was suggested that Chinese export enterprises take advantage of local agricultural food products to actively explore the import and export trade market between China and Bangladesh. Moreover, Chinese regulators should be followed Bangladesh agricultural food products regulatory system changes, to further strengthen the assistance of agricultural and food product safety system in Bangladesh. Functional advantages can better promote bilateral trade …

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Research And Development Of Fruit Quality Sorting Machine, Wang Wen-Chao, Ge Feng-Li, Xu Wen-Kai, Zhao Lu-Hai, Li Juan Oct 2022

Research And Development Of Fruit Quality Sorting Machine, Wang Wen-Chao, Ge Feng-Li, Xu Wen-Kai, Zhao Lu-Hai, Li Juan

Food and Machinery

Objective: Improve the quality and efficiency of fruit quality sorting and reduce labor costs. Methods: A fruit quality sorting machine is designed to detect and sort for fruit quality. The sorting machine uses STC8A8K64S4A12 as the slave computer and uses Jetson Xavier NX as the master computer. The sorting machine can achieve the detection and sorting of the fruit on damage and sugar content by artificial intelligence. Results: The accuracy, resolution of sugar degree and speed of the sorter for detecting fruit were 99%, 0.1% and 7 200 h-1, respectively. Conclusion: The device can …

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Study On Antioxidant Activities Of Proteins And Enzymatic Hydrolysates Of Eight Edible Fungi, Wang Yao-Ran, Zhao Yan, Chen Ming-Jie, Wei Chen-Ying, Zha Lei, Li Zhi-Ping Oct 2022

Study On Antioxidant Activities Of Proteins And Enzymatic Hydrolysates Of Eight Edible Fungi, Wang Yao-Ran, Zhao Yan, Chen Ming-Jie, Wei Chen-Ying, Zha Lei, Li Zhi-Ping

Food and Machinery

Objective: This study focused on the antioxidant activities of eight edible fungiproteins and their hydrolysates. Methods: Eight edible fungi proteins were hydrolyzed using alkaline protease. DPPH free radical scavenging activity, ABTS free radical scavenging activity, Fe2+ chelation rate and reducing power were used to evaluate antioxidant activity. Results: SDS-PAGE electrophoretic profile results indicated that alkaline protease was efficient in hydrolyzing proteins into low molecular weight peptides and amino acid; the antioxidant activity of the alkaline proteolysis product of Volvariellavolvacea was the highest with DPPH free radical scavenging ability (5 140.45±5.35) μg Trolox/g, ABTS free radical scavenging …

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Optimization Of Extraction Technology Of Total Flavonoids From Rooibos And The Antibacterial Effect On Escherichia Coli, Wang Zhen-Wei, Zheng Li-Jing Oct 2022

Optimization Of Extraction Technology Of Total Flavonoids From Rooibos And The Antibacterial Effect On Escherichia Coli, Wang Zhen-Wei, Zheng Li-Jing

Food and Machinery

Objective: This study aimed to evaluate the antibacterial activity of total flavonoids from rooibos (TFR) against E. coli and explore the application of rooibos resources in food field. Methods: Total flavonoids were extracted by ultrasonic-assisted ethanol extraction, and the extraction process was optimized by response surface test. The antibacterial effects of TFR on E. coli were analyzed by disk diffusion method, double dilution method, growth curve change and transmission electron microscope test. Results: The optimal extraction conditions were as follows: ethanol volume fraction 53%, solid-liquid ratio 1∶27 (g/mL), ultrasonic temperature 77 ℃, ultrasonic time 68 min. Under …

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Optimization Of Purification Process Of Lutein From Marigold By Macroporous Resin, Wu Hong-Yan, Shi Yan, Li Xiu-Xin, An Qi Oct 2022

Optimization Of Purification Process Of Lutein From Marigold By Macroporous Resin, Wu Hong-Yan, Shi Yan, Li Xiu-Xin, An Qi

Food and Machinery

Objective: This study aimed to improve the purity of lutein in Marigold. Methods: Lutein was extracted from marigold by sunflower seed oil microemulsion. The crude extract of lutein was saponified with KOH-C2H5OH solution and further purified with macroporous resin. Results: In the static test, HP-20 macroporous resin had the best adsorption and resolution effect of lutein. 80% ethanol solution was used as the adsorption solvent, and anhydrous ethanol solution was used as the analytical solvent, with the loading mass concentration of 0.01 mg/mL. The optimal static adsorption conditions were 30 ℃ temperature, adsorption …

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Classification Of Peanut Quality Based On Coordinated Attention, Wang Chun-Long, Jiang Zhong-Ming, Bao An-Hong Oct 2022

Classification Of Peanut Quality Based On Coordinated Attention, Wang Chun-Long, Jiang Zhong-Ming, Bao An-Hong

Food and Machinery

Objective: This study focuses on solving the problems of large memory consumption, low recognition accuracy and slow recognition speed in the classification process of peanut quality. Methods: A method for classification of peanut quality based on deep learning and image processing was proposed. The Coordinate Attention module was firstly introduced to encode the obtained feature graph into a pair of direction-aware and position-sensitive attention graph, which improved the ability to obtain the information of the region of interest of the graph. Then, Gradient Centralization was used to improve the optimizer. By modifying the parameters of the last fire …

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Quality Evaluation Of Different Varieties Of Yangzhou Orchid Dry Based On Sensory ProLe Analysis, Entropy Weight Method And Grey Interconnect Degree Analysis, Xie Cheng-Cheng, Chen Jia-Min, Cao Zhong-Wen Oct 2022

Quality Evaluation Of Different Varieties Of Yangzhou Orchid Dry Based On Sensory ProLe Analysis, Entropy Weight Method And Grey Interconnect Degree Analysis, Xie Cheng-Cheng, Chen Jia-Min, Cao Zhong-Wen

Food and Machinery

Objective: The quality characteristics of Yangzhou orchid dry were evaluated scientifically. Methods: Using sensory prole analysis, 14 sensory quality descriptors such as golden, oily, fried fragrance and fragrance were obtained from the initial screening by the M value method. Using correlation analysis and principal component analysis to screen out the core evaluation indexes. The entropy weight method was to assign weight to each index. And the grey correlation degree method was to comprehensively evaluate the quality. Results: The results showed that the strong bite, supple, fragrant and oily were identified as the key sensory descriptors for the …

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Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie Oct 2022

Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie

Food and Machinery

In this review, the clarification and decolorization of sugar solution in the process of sugar production was summarized. The research status of various clarification and decolorization techniques such as adsorption, oxidation and filtration in sugar production process and the deficiencies of existing methods in production and popularization, were compared and introduced. In addition, the research direction of the clarification technology in sugar industry was discussed.

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Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan Oct 2022

Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan

Food and Machinery

Objective:The effect of dried silver carp process on quality and safety was studied. Methods: Taking the fresh silver carp as the raw material, the curing concentration (NaCl), curing temperature, curing time, drying temperature and drying time as investigating factors, investigated the effects of different processing conditions on the rehydration rate, color, texture and AGEs formation. Results: The concentration of curing salt and drying temperature had significant effects on the sensory evaluation of dried fish products (P＜0.05), and the optimal processing conditions obtained were curing concentration of 9%, curing temperature of 4 ℃, curing time of 3 h, …

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Prediction Of Apple Sugar Content Based On Correlation Of Characteristic Gray Series In Darkroom System, Ma Cheng-Tong, Li Jun-Wen, Ouyang Hao-Yi, Tan Sui-Yan, Yang Chu-Ping Oct 2022

Prediction Of Apple Sugar Content Based On Correlation Of Characteristic Gray Series In Darkroom System, Ma Cheng-Tong, Li Jun-Wen, Ouyang Hao-Yi, Tan Sui-Yan, Yang Chu-Ping

Food and Machinery

Objective:In order to realize the detection of apple sugar content, a nondestructive prediction method of apple sugar content based on the characteristic gray series of apple reflection spot image in darkroom system is proposed. Methods:The laser with the peak wavelength of 670 nm absorbed by the apple was used as the illumination light source, which was incident from the illumination port of the integrating sphere. The apple sample was placed at the sample port of the integrating sphere, and the reflection spot of the apple sample was obtained at the measuring port of the integrating sphere. Through the …

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Effect Of Microbial Nitrosation Inhibitors On The Formation Of Flavor Substances In Air-Dried Sausage, Chen Yuan-Yuan, Ma Kai-Hua, Zhang Yu-Ting, Zheng Xiang-Fei, Zhang Xin-Yu, Ma Li-Zhen Oct 2022

Effect Of Microbial Nitrosation Inhibitors On The Formation Of Flavor Substances In Air-Dried Sausage, Chen Yuan-Yuan, Ma Kai-Hua, Zhang Yu-Ting, Zheng Xiang-Fei, Zhang Xin-Yu, Ma Li-Zhen

Food and Machinery

Objective: To study the effects of microbial nitrification inhibitors on the formation and changes of flavors in air-dried sausages. Methods: Four groups of air-dried sausages were designed: MNI group: 0.05% of microbial nitrosation inhibitors (MNI) were added; MNIP group: 0.05% MNI and an inoculation of PRO-MIX5 commercial starter (Staphylococcus xylose, Lactobacillus sake,and L. plantarum) were added; FBFAP group: fermented beef flavorings and compound antioxidants were added, and the sausages were inoculated with the PRO-MIX5 commercial starter; and CK group: blank control (CK). The flavor of air-dried sausages was determined by an amino acid analyzer, Heracles iii ultra-fast gas phase electronic …

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Analysis Of Volatile Components In Different Parts Of Lavender Based On Hs-Spme-Gc-Ms, Chen Guo-Tong, Lu Yun, Ma Ping-Ping, Fan Rui, Yang Zhong, Cao Xu Oct 2022

Analysis Of Volatile Components In Different Parts Of Lavender Based On Hs-Spme-Gc-Ms, Chen Guo-Tong, Lu Yun, Ma Ping-Ping, Fan Rui, Yang Zhong, Cao Xu

Food and Machinery

Objective: This study aimed to obtain the volatile components of different parts of lavender in natural condition and provide theoretical basis for quality evaluation and rational utilization of lavender varieties.Methods: Orthogonal experiment was used to optimize the headspace solid phase microextraction (HS-SPME-GC-MS) conditions, and the volatile components of the root, stem, leaf and flower of the representative lavender species France blue were analyzed under the optimal conditions.Results: The optimal conditions of HS-SPME were extraction time 60 min, equilibrium time 20 min and desorption time 5 min. Under the control of these conditions, a total of 36 chemical components …

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Rapid Determination Of Matrine And Oxymatrine In Honey, Jing Hui-Hua, Xiang Jun, Jiang Deng-Hui, Feng Yan-Ying, Wang Yun-Hao, Wang Liang-Liang Oct 2022

Rapid Determination Of Matrine And Oxymatrine In Honey, Jing Hui-Hua, Xiang Jun, Jiang Deng-Hui, Feng Yan-Ying, Wang Yun-Hao, Wang Liang-Liang

Food and Machinery

Objective:This study aimed to establish a new method for the determination of matrine and oxymatrine in honey by UPLC-MS/MS. Methods: The honey was dissolved in water, and the liquid-liquid extraction pretreatment technology was adopted. The extraction was achieved using ammonia-acetonitrile, with the addition of sodium sulfate to induce a salting out effect. Chromatographic separation was achieved on Inspire HILIC column in the mobile phase composition of acetonitrile and 0.1% formic acid5 mmol/L ammonium acetate buffer. Mass Spectrometry was carried out under the multiple reaction monitoring (MRM) mode with positive electrospray ionization (ESI+) and external standard method for quantitative analysis. …

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Beef Quality Recognition Based On Classification Feature Extraction And Deep Learning, Wang Xin-Long, Li Xiang Oct 2022

Beef Quality Recognition Based On Classification Feature Extraction And Deep Learning, Wang Xin-Long, Li Xiang

Food and Machinery

Objective: To reduce the influence of data difference and spectral feature redundancy on beef quality recognition. Methods: A beef quality recognition method based on classification feature extraction and deep learning was proposed. The spectral feature extraction method of classified beef was designed, and the improved DPeak algorithm was used for adaptive clustering analysis of spectral data to realize the difference analysis of data. The objective function of beef spectral feature extraction was defined and solved by discrete lion swarm algorithm. The optimal spectral feature subset of each classification was extracted to minimize feature redundancy. The improved lion swarm algorithm (ILSO) …

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Principles Of Food Safety Regulation Transformation Under The Pursuit Of Co-Governance, Liang Jin-Gang, Qin Guo-Rong Oct 2022

Principles Of Food Safety Regulation Transformation Under The Pursuit Of Co-Governance, Liang Jin-Gang, Qin Guo-Rong

Food and Machinery

Objective: This study aimend to explore the appropriate transformation path of regulatory power for food safety "social co-governance". Methods: The state of "social co-governance" mode of food safety was analyzed and the possible secondary risks of "decentralization" of regulatory authority were analyzed, so as to explain the rational transformation of regulatory authority. Results: The blind decentralization of regulatory power will cause the policy risks of governance loss and disorder, leading to greater food safety accidents. Conclusion: It is necessary to make clear the transformation of "strict supervision to refinement and flexibility", adhere to the transformation of "basic rights of social …

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Optimization On Parameters Of Collecting And Sorting Device For Discarded Poultry Eggshells And Eggshell Membranes, Yang Yue-Bin, Chen Bo-Chao, Wang Ming-Jiu, Chi Yu-Jie, Chi Yuan Oct 2022

Optimization On Parameters Of Collecting And Sorting Device For Discarded Poultry Eggshells And Eggshell Membranes, Yang Yue-Bin, Chen Bo-Chao, Wang Ming-Jiu, Chi Yu-Jie, Chi Yuan

Food and Machinery

Objective:To efficiently exploited the discarded eggshells and eggshell membranes. Methods: The discarded eggshells was separated and collected. Used Fluent and EDEM coupling simulation to study the flow field characteristic and particles trajectory, which affected by structure parameters such as upper outlet diameter and lower outlet diameter of the collecting barrel. By analyzing flow field characteristic and capture rate of eggshells as well as eggshell membranes, the size of collecting barrel was optimized. The top angle, the vacuum of suction machine, the feeding inlet air velocity, the solid load of feeding inlet were used as the test factors. The recovery …

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Optimization And Test Study On Parameters Of Helical Axis Based On Edem Solid-Liquid Separation Device, Chang Jin-Pan, Guo Lin, He Xiao-Mei, Wang Jian-Kun, Fang Qi-Ming Oct 2022

Optimization And Test Study On Parameters Of Helical Axis Based On Edem Solid-Liquid Separation Device, Chang Jin-Pan, Guo Lin, He Xiao-Mei, Wang Jian-Kun, Fang Qi-Ming

Food and Machinery

Objective: To solve the problems of low dehydration rate of solid-liquid separation device and discharge not free of kitchen waste. Methods: By Optimizing the parameters of the key parts of the solid-liquid separation device, modeling the solid-liquid separation device based on Creo, analyzing the extrusion process through EDEM simulation software, the optimized screw shaft prototype was made and verified. Results: The optimized spiral shaft structure parameters were conveying distance 373 mm, compression distance 180 mm, compression end diameter 96 mm, spiral blade diameter 98 mm and axis length 553 mm; the force range of solid-liquid separation device was 2.7~4.5 N, …

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An Automatic Recognition Method For Food Foreign Matter Based On Improved Convolutional Neural Network, Deng A-Qin, Hu Ping-Xia Oct 2022

An Automatic Recognition Method For Food Foreign Matter Based On Improved Convolutional Neural Network, Deng A-Qin, Hu Ping-Xia

Food and Machinery

Objective: Improve the speed and accuracy of foreign matter identification in food. Methods: Based on the LeNet-5 network structure, the improved CNN model was obtained by adding batch normalization layer and dropout layer. Using this model, a recognition system was established for the automatic recognition of foreign bodies in food images. The performance of the model was analyzed through experiments. Results: Compared with the traditional model, this model has higher detection accuracy and faster recognition speed. The recognition accuracy of food foreign bodies was 99.75% and the recognition time was only 0.332 s. Conclusion: The foreign object recognition model of …

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Expression Method Of Hand-Painted Illustration In Food Packaging Design, Liu Da-Lin, Zhao Li-Na Oct 2022

Expression Method Of Hand-Painted Illustration In Food Packaging Design, Liu Da-Lin, Zhao Li-Na

Food and Machinery

This paper introduces the concept, origin and expression form of hand-painted illustration, analyzes the application value of hand-painted illustration in food packaging design, and studies the application of hand-painted illustration in food packaging design from four aspects: history and culture, humor and interest, emotional expression and brand concept, which provides a reference for different types of food packaging design.

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Effects Of Different Concentrations Of Ozone Fumigation On The Storage Quality Of Agaricus Bisporus, Liu Chen-Xia, Qiao Yong-Jin, Tian Shan-Shan, Yao Lian-Mou, Ding Wen-Feng Oct 2022

Effects Of Different Concentrations Of Ozone Fumigation On The Storage Quality Of Agaricus Bisporus, Liu Chen-Xia, Qiao Yong-Jin, Tian Shan-Shan, Yao Lian-Mou, Ding Wen-Feng

Food and Machinery

Objective:This study aimed to investigate the effects of different concentrations of ozone fumigation on the texture and nutritional quality of post-harvestAgaricus bisporus during cool storage. Methods:‘A15’A. bisporus was treated with ozone gas with concentrations of 14.89, 29.77 and 44.65 mg/m3 respectively, and the changes in related indicators of each group during (1±1) ℃ storage were analyzed, such as sensory, texture and nutrition. Results:When stored for 8 days, 29.44 mg/m3 ozone fumigation treatments effectively maintained good springiness, cohesiveness and resilience, and delayed the decrease of the sensory quality, hardness, soluble solids, vitamin C and soluble protein content. Conclusion: …

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Effects Of High-Oxygen Modified Atmosphere Packaging Of The Quality Of Fresh-Cut Aralia Elata, Liu Huan, Zhao Han-Yu, Ye Lu-Lu, Dong Yan-Jiao Oct 2022

Effects Of High-Oxygen Modified Atmosphere Packaging Of The Quality Of Fresh-Cut Aralia Elata, Liu Huan, Zhao Han-Yu, Ye Lu-Lu, Dong Yan-Jiao

Food and Machinery

Objective:This study aimed to explore the effective method of high-oxygen modified atmosphere packaging for fresh cutting Aralia elata Seem. Methods:In order to explore the effects of high oxygen regulated packaging treatment on the sensory quality and physiological changes of fresh cutting A. elata, different combinations of high oxygen regulated packaging with carbon dioxide were carried out. Results:The results showed that 90% high-oxygen conditioning package treatment significantly reduced the changes of respiratory strength, hardness and color, inhibited the consumption of total sugar and total phenol, reduced the activities of enzyme browning related enzymes POD and PPO and MDA …

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Optimization Of Extraction Process And Antioxidant Activity Of Flavonoids From Artemisia Argyi, Wang Na, Zhang Hao-Yu, Ning Can-Can, Fan Yun-Tao, Wang Lin-Qing, Yu Qiu-Ying Oct 2022

Optimization Of Extraction Process And Antioxidant Activity Of Flavonoids From Artemisia Argyi, Wang Na, Zhang Hao-Yu, Ning Can-Can, Fan Yun-Tao, Wang Lin-Qing, Yu Qiu-Ying

Food and Machinery

Objective:To optimize the extraction process of flavonoids from Artemisia argyi and evaluate the antioxidant activity in vitro. Methods:The ultrasonic-microwave combined water extraction method of Artemisia flavonoids was determined, and the extraction process was studied with the yield of total flavonoid, DPPH radical scavenging rate and ·OH radical scavenging rate of Artemisia argyi. Based on the single factor experiment, the factors with greater influence were screened through Plackett-Burman design, then optimized extraction process by response surface test. Results:The best extraction process was ultrasonic power 340 W, ultrasonic time 27 min, microwave power 600 W, microwave time 120 s, …

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Comparative Study Of Processed Polygonatum Cyrtonema And Its Compatibility Affecting On Material And Energy Metabolism In Cums Depressed Model Mice, Wei Ting, He Xian-Yuan, Zhu Xiao-Hong, Wang Zhong-Qiang, Fan Jing-Xian, Yu Lu-Rong, Li Xin-Ran Oct 2022

Comparative Study Of Processed Polygonatum Cyrtonema And Its Compatibility Affecting On Material And Energy Metabolism In Cums Depressed Model Mice, Wei Ting, He Xian-Yuan, Zhu Xiao-Hong, Wang Zhong-Qiang, Fan Jing-Xian, Yu Lu-Rong, Li Xin-Ran

Food and Machinery

Objective: The Polygonatum cyrtonema was processed to investigated its effects on material and energy metabolism in CUMS depressed model mice.Methods: 80 KM/SPF mice were randomly divided into model group, positive group, processed P. cyrtonema group and compatible group, with male and female were equally divided. CUMS depressed mice model were established by unpredictable mild stress for 28 days. The levels of ICD, α-KGDHC, ATPs and Na+K+ ATPase in brain, cerebellum, liver, kidney and spleen were detected by ELISA.Results: Processed P. cyrtonema and its compatibility had different effects on the enzyme levels of material and energy metabolism in both …

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Antioxidant Properties Of Polysaccharides From Platycodon Grandiflorum And Its Hypoglycemic Effect On Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing Oct 2022

Antioxidant Properties Of Polysaccharides From Platycodon Grandiflorum And Its Hypoglycemic Effect On Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing

Food and Machinery

Objective: This study aimed to investigate the antioxidant activity of polysaccharides fromPlatycodon grandiflorumand its hypoglycemic effect on type 2 diabetic rats.Methods: Extraction and determination ofP. grandiflorum polysaccharide content and its ability to scavenge different free radicals The rats were fed with high-fat and high-sugar feed for 6 weeks. After 6 weeks, the rats were intraperitoneally injected with STZ (30 mg/kg·BW) to establish type 2 diabetes models (T2DM), which were divided into normal group, model group, andP. grandiflorum-polysaccharide high-dose group (400 mg/kg) and low-dose group (200 mg/kg), and positive group (metformin 200 mg/kg). The body weight and fasting blood glucose …

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Optimization Of Microwave Assisted Extraction Of Anthocyanins From Blueberry And Its Thermokinetic Analysis, Zhai Sai-Ya, Yao Hui--Min Oct 2022

Optimization Of Microwave Assisted Extraction Of Anthocyanins From Blueberry And Its Thermokinetic Analysis, Zhai Sai-Ya, Yao Hui--Min

Food and Machinery

Objective:To improve the extraction rate of blueberry anthocyanins and overcome the shortcomings of traditional extraction. Methods:Firstly, single factor experiment was used to explore the effects of four experimental factors on the yield of anthocyanins. Response surface methodology was used to design the combination experiment, and genetic algorithm was employed to optimize the extraction process. The dynamic model of MAE process was established based on Fickʼs first law. According to Arrhenius equation and phase transition equilibrium principle, Ea, ΔS, ΔH, and ΔG in the extraction process were obtained to analyze the thermodynamics of microwave extraction process. Results: The optimum …

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Effects Of Superfine Chestnut Powder On Sponge Cake Quality, Hu Xin-Yu, Ming Jian, Wang Shu, Xue Ai-Lian, Kou Fu-Bing, Zeng Kai-Fang Oct 2022

Effects Of Superfine Chestnut Powder On Sponge Cake Quality, Hu Xin-Yu, Ming Jian, Wang Shu, Xue Ai-Lian, Kou Fu-Bing, Zeng Kai-Fang

Food and Machinery

Objective: The effects of superfine chestnut powder on sponge cake quality was studied, aiming to provide a certain theoretical reference for improving the quality of bakery food. Methods: To explore the superfine chestnut powder adding amount on the sponge cake texture, sensory, baking, aging characteristics and nutritional quality, different contents of superfine chestnut powder were added during the making process of sponge cake. Results: The hardness, elasticity, chewiness and specific volume of cake had no significant change compared with the control group when chestnut powder was added less than 10%. The addition of chestnut powder could reduce the brightness and …

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Mass And Heat Transfer Characteristics And Quality Optimization Of Microwave Vacuum Drying For Wakame, Zhang Qian, Li Shi-Yu, Li Xiu-Chen, Mu Gang, Dai Yi-Jun, Zhang Guo-Chen Oct 2022

Mass And Heat Transfer Characteristics And Quality Optimization Of Microwave Vacuum Drying For Wakame, Zhang Qian, Li Shi-Yu, Li Xiu-Chen, Mu Gang, Dai Yi-Jun, Zhang Guo-Chen

Food and Machinery

Objective:This study aimed to improve both the drying rate and quality of Undaria pinnatifida. Methods:Microwave vacuum drying experiment was carried out under different microwave power density, vacuum degree and pulse intermittent conditions. The thin layer drying model was established and the mass and heat transfer parameters were calculated. The drying process parameters were optimized by L9（34） orthogonal test with indicators of drying time, sensory quality, rehydration rate, energy consumption and material temperature. Results:Page model was found fit the drying kinetics well, and the change of drying kinetics showed obvious dependence on energy contribution of drying conditions. The effective moisture diffusion …

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