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2023

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Articles 31 - 60 of 1512

Full-Text Articles in Agriculture

Prediction Of Moisture Content Of Hummus Peach Based On Multi-Burr Hyperspectral Data, Gao Aidi, Qiao Fengzhang, Zhu Wenxuan, Zhong Xiaopin, Deng Yuanlong Dec 2023

Prediction Of Moisture Content Of Hummus Peach Based On Multi-Burr Hyperspectral Data, Gao Aidi, Qiao Fengzhang, Zhu Wenxuan, Zhong Xiaopin, Deng Yuanlong

Food and Machinery

Objective: To propose a new solution to overcome the two challenges of data with spikes and small sample sizes in nectarine hyperspectral measurement. Methods: Based on hyperspectral imaging technology, image processing methods were used to identify the area of nectarines in the hyperspectral image, and the spectral reflectance data of the area was calculated to form a hyperspectral curve image. For hyperspectral image data with spikes and noise, compared the effects of several data preprocessing methods, including polynomial smoothing algorithm (SG), multivariate scatter correction algorithm (MSC), standard normal variate algorithm (SNV), first-order derivative operator (D1), and second-order derivative operator (D2) …

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Determination And Comprehensive Evaluation Of Nutritional Quality Of 12 Kinds Of Potatoes, Shao Guoli, Tan Zhanming, Cheng Yunxia, Li Wenbo, Sun Wanting Dec 2023

Determination And Comprehensive Evaluation Of Nutritional Quality Of 12 Kinds Of Potatoes, Shao Guoli, Tan Zhanming, Cheng Yunxia, Li Wenbo, Sun Wanting

Food and Machinery

Objective: This study aimed to screen potato varieties suitable for cultivation in southern Xinjiang. Methods: By combining factor analysis and cluster analysis, a comprehensive evaluation of the nutritional quality of 12 kinds of introduced potato species was conducted using them as test materials. Results: S1 contained the most protein, and S5 included the most soluble sugar content and vitamin C; S12 contained the least nitrate, and S10 contained the most reduced sugar and starch. Nutritional quality indicators differ significantly among potato varieties. The coefficients of variation of soluble sugar content, vitamin C content, and nitrate content were 47.13%, 37.03% and …

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Quality Characteristics Of Highland Barley Powder With Different Particle Sizes, Guo Huizhen, Yang Xijuan, Dang Bin, Liang Feng, Ma Ping Dec 2023

Quality Characteristics Of Highland Barley Powder With Different Particle Sizes, Guo Huizhen, Yang Xijuan, Dang Bin, Liang Feng, Ma Ping

Food and Machinery

Objective: This study aimed to explore the influence of different ultramicro grinding intensity on highland barley powder. Methods: Using ultramicro grinding to prepare different granularity of highland barley powder. Exploring the influence of granularity on the apparent characteristics, nutritional quality. Processing characteristics of highland barley powder. Results: The particle size of highland barley powder gradually decreased with the increase of mesh number. The contents of crude fiber, β-glucan, crude fat and ash of highland barley powder decreased with the decrease of particle size. On the other hand, the crude protein and damaged starch increased with the decrease of particle …

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The Influence Of Drying Methods On The Physicochemical, Functional, And Antioxidant Properties Of Passion Fruit Peel, Liu Zhaohan, Yang Tongxiang, Xu Hanshan, Li Xuejing, Chen Junliang, Ren Guangyue, Duan Xu Dec 2023

The Influence Of Drying Methods On The Physicochemical, Functional, And Antioxidant Properties Of Passion Fruit Peel, Liu Zhaohan, Yang Tongxiang, Xu Hanshan, Li Xuejing, Chen Junliang, Ren Guangyue, Duan Xu

Food and Machinery

Objective: This study aimed to investigate the effects of drying methods on passion fruit peels. Methods: Passion fruit peels were treated with microwave vacuum freeze-drying, vacuum freeze-drying, heat pump drying, and far-infrared radiation drying. The drying characteristics, rehydration ratio, color difference, dietary fiber, functional properties, microstructure, total phenolic content, total flavonoid content, and antioxidant properties were measured and determined respectively. Results: Heat pump-dried passion fruit peels had poor rehydration ratio and functional properties. Microwave vacuum freeze drying reduced the drying time by 53% when compared tp far-infrared radiation drying, and the microwave vacuum freeze-dried treated passion fruit peels had a …

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Optimization Of Extraction Process And Antioxidant Activity Of Total Flavonoids From Aloe Vera Stir-Fry Products, Zeng Lingqin, Guo Jiangtao, Liu Jie, Chen Zhengyuan, Xu Jiahong Dec 2023

Optimization Of Extraction Process And Antioxidant Activity Of Total Flavonoids From Aloe Vera Stir-Fry Products, Zeng Lingqin, Guo Jiangtao, Liu Jie, Chen Zhengyuan, Xu Jiahong

Food and Machinery

Objective: To optimize the extraction process of total flavonoids from Aloe vera stir-fry products and investigate its antioxidant activity. Methods: Single factor test and response surface method were used to optimize the extraction process, The content of total flavonoids in Aloe vera raw and fried products from different areas was determined by UV spectrophotometry,The antioxidant activity was studied by DPPH·, ABTS+·, ·OH and FRAP methods, the correlation between total flavonoids yield and antioxidant activity was analyzed by Pearson correlation. Results: The optimal extraction conditions were as follows soaking time 3 h, ultrasonic time 15 min, ethanol volume fraction …

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Study On Heat-Resistant Powder Of Lactobacillus Plantarum Microcapsule, Liu Yanxia, Guan Junjun, Cui Yaoming Dec 2023

Study On Heat-Resistant Powder Of Lactobacillus Plantarum Microcapsule, Liu Yanxia, Guan Junjun, Cui Yaoming

Food and Machinery

Objective: This study aimed to improve the heat tolerance of Lactobacillus plantarum. Methods: On the basis of the previous research on the microcapsule emulsion, a kind of powder was prepared by spray drying with 2-hydroxypropyl-β-cyclodextrin (2-HP-β-CD). The response surface method is used to optimize different parameters. Its morphology was observed by light microscope and electron microscope, and the particle size was determined by laser particle size analyzer and Zeta potential analyzer; the absorbance change was measured by spectrophotometer, and heat resistance test was carried out by oven heating. Results: With the increase of the ratio …

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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 Dec 2023

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%, …

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Formula Optimization And Volatile Flavor Substance Analysis Of Extruded Corn Flour Composite Powder, Liu Xiaoqin, Ye Yang, Zeng Deyu, Yang Zhengang, Lin Fengmei Dec 2023

Formula Optimization And Volatile Flavor Substance Analysis Of Extruded Corn Flour Composite Powder, Liu Xiaoqin, Ye Yang, Zeng Deyu, Yang Zhengang, Lin Fengmei

Food and Machinery

Objective: This study aimed to improve the flavor and solubility of extruded corn flour by compounding. Methods: D-optimal mixture design was used to add different proportions of puffed millet flour, fried red rice flour, puffed rice flour, and puffed black rice flour, into puffed corn flour. The composite powder was analyzed and evaluated from the perspectives of caking rate, viscosity, sensory score, and volatile flavor substance changes. The aroma components of different samples were analyzed by gas chromatography-mass spectrometry. Results: The formula of compound powder was as follows: expanded corn flour 50.8%, expanded millet flour 8.8%, fried red rice flour …

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Effects Of Whey Protein Addition On The Quality Of Fried Potato Balls, Liu E, Guan Yufang, Li Jun, Wang Mei, Huang Shan, Liu Yongxiang Dec 2023

Effects Of Whey Protein Addition On The Quality Of Fried Potato Balls, Liu E, Guan Yufang, Li Jun, Wang Mei, Huang Shan, Liu Yongxiang

Food and Machinery

Objective: This stydy aimed to develop a new type of fried potato ball and evaluate its quality. Methods: In this study, potatoes were used as the main raw materials to make mashed potatoes after cooking and then fried into potato balls. The effects of whey protein addition on color difference, texture properties, rheological properties, sensory quality and starch digestibility of fried potato balls were explored. Results: Compared with non-whey protein addition, the supplementation of whey protein could significantly improve the L* （brightness value）, a* （redness value）, and the cohesion, adhesion, and elasticity of potato balls （P＜0.05）. …

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Progress In The Effect Of Oligosaccharide Modification On Gelability Of Egg White Protein, Zhang Gensheng, Su Wenwen, Xu Guiyang, Su Lirui, Fei Yingmin Dec 2023

Progress In The Effect Of Oligosaccharide Modification On Gelability Of Egg White Protein, Zhang Gensheng, Su Wenwen, Xu Guiyang, Su Lirui, Fei Yingmin

Food and Machinery

Egg white protein is a high-quality protein with high nutritional value and a variety of functional properties. The oligosaccharides can be covalently bound to the egg white protein through the glycosylation reaction, and the functional properties of the conjugates were improved compared with the natural egg white protein. In this review, the gel mechanism of oligosaccharide-egg white protein conjugates was reviewed, and the influencing factors of oligosaccharide-modified egg albumin gels were discussed. Moreover, effects of oligosaccharides on the functional properties of egg albumins were summarized, and the processing and application of oligosaccharide-modified egg albumin were prospected.

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Research Progress In Extraction Technology And Biological Activity Of Oleuropein, Guo Weiping, Lu Xu, Chu Zejun, Luo Denglin, Xiang Jinle, Xu Yunfeng Dec 2023

Research Progress In Extraction Technology And Biological Activity Of Oleuropein, Guo Weiping, Lu Xu, Chu Zejun, Luo Denglin, Xiang Jinle, Xu Yunfeng

Food and Machinery

The review summarized the latest domestical and international research progress in the biosynthesis pathway, safety, extraction process, and biological activity of oleuropein in recent years. The problems in the olive industry was analyzed and its future development direction was prospected.

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Effects Of Sublimation Temperature On Cell Microstructure Of Pear Melon During Vacuum Freeze Drying, Tian Jinjin, Yao Chaoyang, Zhang Zhiqiang, Zhang Zhe, Ji Hongwei, Wu Jinyu Dec 2023

Effects Of Sublimation Temperature On Cell Microstructure Of Pear Melon During Vacuum Freeze Drying, Tian Jinjin, Yao Chaoyang, Zhang Zhiqiang, Zhang Zhe, Ji Hongwei, Wu Jinyu

Food and Machinery

Objective: This study aimed to obtain optimal sublimation temperature of pear melon cells. Methods: The pre-freezing cooling rate and vacuum pressure were selected by optimization method to be 25 ℃/min and 10 Pa, respectively, based on cryogenic microscope imaging and vacuum freeze-drying technology. Then, sublimation temperatures of 10, 5, 0, -4, -7 and -10 ℃ were used for experimental research. The morphological parameters (equivalent diameter, area, circumference, volume), internal pressure, and porosity of cells during the process of dehydration and drying were analyzed. Results: As the sublimation temperature rose, the morphological parameters of different dimensions of cells first decreased and …

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Subchronic Toxicity Study Of Acesulfame In Rats, Zheng Siyu, Teng Jingjing, Yang Tongjin, Wang Yan, Xia Xin, Bao Junhui Dec 2023

Subchronic Toxicity Study Of Acesulfame In Rats, Zheng Siyu, Teng Jingjing, Yang Tongjin, Wang Yan, Xia Xin, Bao Junhui

Food and Machinery

Objective： This study aimed to study the subchronic toxicity of acesulfame as a food additive and obtain the dosage of harmful effects not observed orally for 90 d. Methods： According to GB 15193.13—2015, eighty 4-week-old specific pathogen-free （SPF） healthy detached Sprague Dawley （SD） rats （half male and half female） were randomly divided into 4 groups. Rats were administered 4 500, 1 500, 500 and 0.0 mg/kg BW. acesulfame by gavage for 90 consecutive days, respectively. At the end of the experiment, samples of blood were collected for blood routine and biochemical analysis, and some organs were removed for histopathological examinations. …

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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 Dec 2023

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 …

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Design And Application Of Portable Intelligent Rice Freshness Detection System, Shao Xiaokang, Lin Hao, Wang Zhuo, Li Yibing, Chen Quansheng Dec 2023

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 …

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Rapid Detection Of Moisture Content Of Pineapple Based On Near Infrared Spectroscopy And Ssa-Relm, Zhao Yanli, Zhao Qian, Li Zhiqiang Dec 2023

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 …

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Study On The Integration Model Of Port Clearance In Food Supervision In The Guangdong Hong Kong Macao Greater Bay Area, Zhang Yiming Dec 2023

Study On The Integration Model Of Port Clearance In Food Supervision In The Guangdong Hong Kong Macao Greater Bay Area, Zhang Yiming

Food and Machinery

At present, the integration construction of the Guangdong Hong Kong Macao Greater Bay Area is deepening. Among them, the port customs integration model in food supervision in the Guangdong Hong Kong Macao Greater Bay Area has problems such as inconsistent regulatory standards, cumbersome customs clearance procedures, and information asymmetry, which have led to increasingly prominent issues of low food supervision efficiency. In this regard, effective innovation in the integration model of port clearance can be promoted by unifying the food safety supervision standards of Guangdong, Hong Kong, and Macao, constructing an integrated port clearance procedure mechanism, and strengthening information sharing …

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The Design Of Fuzzy Control System For Food Freezing Temperature Control, Liu Xiangyong, Gao Xuefei, Dong Qiang, Li Qiong Dec 2023

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 …

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The Application Of Illustration In The Packaging Design Of New Tea Drinks, Wang Rui, Wang Hongwei Dec 2023

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.

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Effects Of Static Magnetic Field-Assisted Preservation On The Quality Of Blueberry, Zhou Yuyi, Yang Na, Meng Man, Wei Jian, Xu Xueming Dec 2023

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 …

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Effects Of Ozone Sterilization Edible Combined With Coatings Chitosan On The Preservation Of Chilled Yellow Cattle, Xuan Wei, Li Tie, Xue Xijia, Yi Shumin Dec 2023

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 …

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Analysis On Quality In Three Kinds Of Basal Tea Of Noval-Jasmine Tea Beverage, Zhang Fen, Chen Jiaxian, Yuan Dongyin, Zhang Xuhao, Wen Lixiang Dec 2023

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 …

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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 Dec 2023

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 …

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Optimization Of Fermentation Process And Quality Evaluation Of Mulberry Jiaosu From Lactobacillus Plantarum, Wu Deguang, Deng Xuecong, Hu Zhihui, Zhou Yingbiao Dec 2023

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: …

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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 Dec 2023

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 …

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Application Progress Of Supercritical Fluid Chromatography In Food Quality And Safety, Xing Qianqian Dec 2023

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.

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Advances In Biological Activities Of Rape Bee Pollen And Its Development And Utilization, Yan Wenrui, Ji Le, Hu Yingjun, Chen Simin, Zheng Hongxing, Qi Shanshan Dec 2023

Advances In Biological Activities Of Rape Bee Pollen And Its Development And Utilization, Yan Wenrui, Ji Le, Hu Yingjun, Chen Simin, Zheng Hongxing, Qi Shanshan

Food and Machinery

The research and development value of rape bee pollen, a natural health raw material, is increasing as public awareness of health issues develops. This review introduced the various nutrients and active substances contained in rape bee pollen and summarized the biological activities and pharmacological effects of rape bee pollen in antioxidant, anti-inflammatory, immune enhancement, antibacterial, prostate protection, anti-diabetic complications, anti-tumor, intestinal regulation, and ovarian protection. The application of rapeseed bee pollen in bee products, health care products, food, medicine and cosmetics was discussed. The development direction of rapeseed bee pollen was prospected.

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Preparation Of Matrix Reference Material For Carbaryl Residues In Chinese Yam Flour, Huo Siyu, Gen Xuhao, Yu Libo, Chen Dongdong, Peng Tao Dec 2023

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 …

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A Method For Strawberry Ripeness Classification Method Based On Improved Cnn, Zhang Xiaoyu, Huang Guoyan, Yang Yongtao, Bao Feng Dec 2023

A Method For Strawberry Ripeness Classification Method Based On Improved Cnn, Zhang Xiaoyu, Huang Guoyan, Yang Yongtao, Bao Feng

Food and Machinery

Objective: To improve the classification accuracy of strawberries. Methods: A method of strawberry classification based on improved CNN was proposed by improving CNN through mixing pool method. Firstly, through the combination of maximum pooling and average pooling techniques, a hybrid pooling method was obtained. Then, the hybrid pool method was used to improve the generalization ability of CNN model. After that, image data acquisition, image preprocessing and image feature extraction were carried out. Finally, sensitivity, specificity, accuracy, recall rate and F1 score were used to evaluate the effectiveness of the trained strawberry classification method. Results: The sensitivity, specificity, accuracy, …

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Apple Classification Based On Multi-Information Fusion And Da-Dbn, Chen Haixia, Jia Zhijuan, Zhao Yunping Dec 2023

Apple Classification Based On Multi-Information Fusion And Da-Dbn, Chen Haixia, Jia Zhijuan, Zhao Yunping

Food and Machinery

Objective: In order to improve the precision of apple grade judgment model, the method of apple grade judgment was established. Methods: A decision model of apple rank based on multi-information fusion and dragonfly algorithm was proposed. Firstly, the HSV color feature, LBP texture feature and HOG shape feature of apple image were extracted by pre-processing such as data enhancement, normalization, Gauss filter and grayscale. Secondly, the performance of DBN model was affected by the selection of parameters, the network parameters of DBN model were optimized by DA algorithm, and a multi-information fusion and DA-DBN model for determining apple rank wws …

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