Agriculture Commons^™

Lure Specificity, Phenology, And Damage Caused By Epiphyas Moths (Lepidoptera: Tortricidae) In Western Australian Apple Orchards, Maryam Yazdani, Elliot T. Howse, Wee Tek Tay, Helen Spafford, Rieks Van Klinken

Horticulture Research Articles

Multiple Epiphyas species inhabit southwestern Western Australia, including Light Brown Apple Moth (LBAM) Epiphyas postvittana (Walker) (Lepidoptera: Tortricidae), a globally significant, polyphagous pest. This study evaluated the efficacy and specificity of lures designed for 3 Epiphyas species: E. postvittana, Epiphyas pulla (Turner), and the undescribed Epiphyas sp. (1) (Common). Additionally, the study sought to determine the presence and distribution of Epiphyas species in 3 significant apple-growing localities. Trapping, together with partial sequencing of the mitochondrial COI gene, found LBAM to be restricted to the Perth Hills and E. pulla, to apple orchards near Manjimup and Pemberton. This geographic …

Ideas For Estate And Transition Planning: Gifting Ownership, Jessica J. Groskopf

Cornhusker Economics

For many farm and ranch families, bringing children or grandchildren into the operation is the ultimate goal. Successfully bringing additional family members into the operation may require some creativity as all parties need to maintain a viable standard of living. This article is part of a series that will highlight ideas and tactics for bringing another family member into the operation. If this is the first article you are seeing in this series, I would encourage you to go back to the for background and additional guidance.

A strategy that is gaining popularity is the gifting of shares or a …

Research Progress On Transparency Mechanism Of Egg White Heat Gel, Lu Xinhong, Xiang Xiaole, Yu Zhuosi, Chen Le, Dong Shiqin, Li Zixiao

Food and Machinery

Protein-based gels have attracted much attention due to their unique advantages in the field of food and medicine due to their optical transparency. Transparent gels are expected to become high-end protein-based gel foods similar to bird 's nest or their processing excipients （ materials ）. Exploring the difference mechanism of optical properties of egg white thermal gels is expected to become the key to overcome the high-quality utilization of egg white gels. In this paper, the formation mechanism and influencing factors of egg white gel transparency were reviewed. The formation mechanism of egg white thermal gel was analyzed in depth, …

Preparation And Properties Of Rice Protein Hydrolysate-Xanthan Gum Nanocarriers, Yang Yuqi, Yan Peizhou, Cheng Yunhui, Lin Qinlu, Wang Jing, Jiao Ye

Food and Machinery

Objective: To enhance the water solubility and stability of hydrophobic active substances. Methods: A nano-delivery system of rice protein hydrolysate （RPH）-xanthan gum （XG）-curcumin （Cur） was developed, wherein curcumin served as the delivery object, and the encapsulation efficiency, stability, antioxidant activity, and formation mechanism of the nanoparticles were determined and analyzed. Results: The encapsulation efficiency of RPH-XG-Cur nanoparticles reached 78.40%, with a particle size of 74.78 nm, PDI of 0.36, and Zeta potential of -27.93 mV. Remarkably, the incorporation of xanthan gum significantly improved the encapsulation performance as well as pH and ionic strength stability of the nanoparticles. Fourier infrared and …

The Application Design Strategy Of Spatial Art Features Based On Meishan Culture In Local Food Packaging Design, Liu Ying

Food and Machinery

In response to the current situation of packaging design for local food, this study extracts structural features, decorative element features, color features, and cultural features from spatial art based on Meishan culture, and deconstructs them into local food packaging design. It explores the design ideas and strategies of integrating the spatial artistic essence contained in Meishan culture with local food packaging, enhancing food-added value, showcasing regional characteristics, enhancing cultural connotations, assisting local economic development and cultural dissemination, promoting the inheritance of ethnic culture, and innovating local food packaging.

A Study On Extraction Of Volatile Oil From Green Orange Peel By Reduced-Pressure Steam Distillation And In Vitro Antioxidant Activity, Li Guijuan, Zhao Huiping, Xiao Yezhi, Gan Wencheng, Fan Siqi

Food and Machinery

[Objective] This study aimed to develop a method for extracting volatile oil from green-orange peel by reduced-pressure steam distillation. [Methods] A volatile oil tester was combined with a vacuum device for the extraction of volatile oil from green-orange peel, and a regulating valve in the device controlled the vacuum level. The composition and content of volatile oil under reduced pressure and atmospheric pressure were determined by gas chromatography-mass spectrometry (GC-MS), and the in vitro antioxidant activity was evaluated. [Results] The optimum process for the extraction of volatile oil by reduced-pressure steam distillation was: particle size of 8 mesh, solid-liquid ratio …

Research Progress On The Changes In Flavor Substances During Black Garlic Processing, Mao Hantao, Li Hui, Yin Shixian, Rong Zhixing, Wang Jianhui

Food and Machinery

Black garlic is produced through the fermentation of fresh garlic under conditions of high temperature and humidity, wherein various chemical reactions occur, gradually diminishing the pungent odor associated with garlic and imparting the distinctive sweet and sour flavor characteristic of black garlic. This article reviews the changes in chemical components and flavor substances during the processing of black garlic, discusses the key factors that influence the evolution of its aroma profile, and analyzes the flavor characteristics of black garlic.

Design And Implementation Of An Auxiliary Calculation System For Structural Parameters Of The Rotor System Of A Roller Huller, Cheng Min, Zhou Shihao, Wang Mingxu, Zhang Chao, Xu Xuemeng

Food and Machinery

[Objective] To improve the design efficiency of the mechanical structure of the rotor system of a rubber roller husker. [Methods] An auxiliary calculation system for the rotor system design parameters of a rubber roller husker （RRHRSPD） that can be independently installed and operated under the Windows system was developed using VB and Matlab platforms. Based on the equivalent design method and the traditional mechanical design method, the coupling relationships among the technological parameters, dynamic parameters and structural parameters of the husker were established, and the calculation principle of the structural parameters of the rotor system was also explored. VB was …

Effects Of Pre-Freezing And Sucrose Impregnation Methods On The Quality Of Freeze-Dried Apple Slices, Guo Ziyu, Hu Jiaqi, Yang Feifei, Liu Wuyi, Wang Haiou

Food and Machinery

[Objective] This study aimed to investigate the effects of two pre-freezing methods (vacuum freezing and atmospheric pressure freezing) and two dipping methods (sucrose impregnation before pre-freezing and sucrose impregnation during freeze-drying) on the quality of freeze-dried apple slices. [Methods] The freeze-drying process was divided into six groups: vacuum pre-freezing without sucrose immersion (VFFD), atmospheric pre-freezing without sucrose immersion (CFFD), vacuum pre-freezing with sucrose immersion (BSVFFD), vacuum pre-freezing with sucrose immersion (MSVFFD), atmospheric pre-freezing with sucrose immersion (BSCFFD) and atmospheric pre-freezing with sucrose immersion (MSCFFD). The main quality indexes of freeze-dried apple slices in each group were analyzed. [Results] The color …

Research Progress In Manufacturing Technique Of Artificial Meat, You Xiaoyan, Li Yachun, Duan Xu

Food and Machinery

Cultivated meat, as an innovative substitute for conventional meat, is widely recognized as an effective solution to challenges such as meat supply shortages, environmental impacts, and animal welfare concerns. Based on the production technology used, cultivated meat can be categorized into three types: plant-based meat, cell-cultured meat, and microbial protein meat. This review explores the production processes and sensory quality enhancement techniques for these three types of cultivated meat, analyzes their respective technological advantages and challenges, and provides a forecast on the future development trends of cultivated meat products.

Advances In Salt Tolerance And Fermentation Promotion Mechanism Of Microorganisms In Fermented Foods Under Salt Stress, Jiang Xuewei, Gao Xingbiao, Zhang Xuxu, Zhang Tianjiao, Fang Haiyu, Zhou Dehua

Food and Machinery

With the application of physiological and multi-omics technologies, they will be able to accurately analyse the mechanisms of salt tolerance and fermentation promotion of fermentation microorganisms under salt stress, which will lay the foundation for the effective regulation of salt brine fermentation and enhancement of the flavour of traditional fermented foods. The article reviews the common salt-tolerant microorganisms in fermented foods, the main salt-tolerant mechanisms, the fermentation-promoting properties in high-salt environments, and the methods to study the salt-tolerant and fermentation-promoting mechanisms, as well as the future direction of their development.

Research On Vitamin C Loss Prediction Model Of Extruded Kiwifruit Pork Jerky, Zhang Guangtao, Li Jingpeng, Ma Xiulan, Deng Li

Food and Machinery

[Objective] In order to explore the loss pattern of V_C in kiwifruit pork jerky by twin-screw extrusion and solve the "black box" problem of nutrient loss during the extrusion process. [Methods] In this paper, a twin-screw extruder was used to produce kiwifruit pork jerky, and the V_C content of the material before and after extrusion was determined by high performance liquid chromatography, and the Mean Residence Time （MRT） was used as the reaction time of the material in the barrel, and the V_C loss rate under different extrusion conditions was dynamically analyzed. [Results] Increasing the temperature and …

Influences Of Preparation Process On The Properties Of High Amylose Corn Starch-Stearic Acid Complex, Zhang Wen, Liu Buyu, Wu Weicheng, Yuan Gaofeng, Zhang Zhiguo

Food and Machinery

[Objective] This study aimed to establish a preparation process for starch-lipid complex with high resistant starch （RS） content and to explore the effects of process parameters on the anti-digestibility of the complex. [Methods] Using RS content as the indicator, one-way experimental and orthogonal designs were employed to study the effects of temperature and time parameters during the pretreatment of high amylose corn starch （HA） and its complexation with stearic acid （SA）. The physicochemical properties, anti-digestibility, and hydration characteristics of the HA-SA complex prepared by the optimal process were analyzed. [Results] Increasing pretreatment temperature in the gelatinization temperature range, prolonging the …

Green Tea Species Recognition Based On Electronic Tongue And Electronic Nose Combined With Cnn-Transformer Model, Liu Chuanzheng, Ma Jingyu, Bai Xuerui, Zeng Wanqing, Wang Zhiqiang

Food and Machinery

[Objective] To realize rapid detection of green tea species identification. [Methods] A rapid detection method based on the combination of electronic tongue and electronic nose combined with CNN-Transformer composite model was proposed. The electronic tongue and electronic nose were used to collect the fingerprint information of taste and smell for five different kinds of green tea. The one-dimensional electronic tongue and electronic nose signals were transformed into two-dimensional time-frequency maps using the short-time Fourier transform （STFT）, which fully revealed the distribution characteristics of the signal energy in the time-frequency domain. A CNN-Transformer combination model was proposed to realize the fusion …

Screening Of Dominant Lactic Acid Fermentation Strains, Identification And Effect On Flavor Quality Of Fermented Radish, A Dali A Liya, Mei Shiyong, Zhang Jifang, He Zhengjin

Food and Machinery

[Objective] This study aimed to screen the excellent lactic acid bacteria strains to construct a special pickle fermentation strain for radish. [Methods] Lactic acid bacteria were isolated from the pickle brines of Laotan sauerkraut collected from different regions by dilution coating method. The species were determined by physiological identification, morphological identification （colony observation, Gram staining）, 16S rDNA gene sequencing and phylogenetic tree construction, and their growth characteristics, tolerance and flavor substances were detected. [Results] Isolation, screening, and physiological identification yielded 120 colonies of round, convex bacteria, which appeared rod-shaped or spherical under the microscope and were all Gram-positive strains. Further …

Study On Wine Quality Evaluation Based On Extreme Learning Machine Improved By Whale Optimization Algorithm, Dou Li, Zheng Wei, Li Baiqiu, Li Fei

Food and Machinery

[Objective] In order to solve the issue of excessive redundant information in near-infrared spectroscopy, enhance the accuracy of wine quality evaluation models, a rapid and non-destructive method was established for wine quality evaluation. [Methods] A wine quality evaluation model was proposed based on competitive adaptive reweighting sampling method for feature wavelength screening and extreme learning machine improved by whale optimization algorithm. Various feature wavelength screening methods such as competitive adaptive reweighting sampling was used, and the most suitable method for wine spectral feature wavelength screening was determined. In response to the problem of initial value and hidden layer bias in …

Colorimetric Detection Of 6-Benzylaminopurine Residues In Vegetables Based On Fe3O4 Magnetic Molecular-Imprinted Nanoparticles, Liu Yidan, Li Xin, Wang Jingli, Li Maiquan, Liu Xia

Food and Machinery

[Objective] Achieving a rapid, sensitive, and visual detection of 6-benzylaminopurine （6-BA） residues in vegetables. [Methods] Based on the peroxidase-like activity and specific recognition of Fe₃O₄ magnetic molecularly imprinted nanoparticles （Fe₃O₄ MMIP NPs）, a simple, rapid and highly selective colorimetric method was established to detect 6-BA residues in vegetables. [Results] Fe₃O₄ MMIP NPs exhibits optimal peroxidase-like catalytic activity at pH 4.0, 0.02 mol/L TMB, 0.02 mol/L H₂O₂ and a reaction time of 5 min. 6-BA showed a good linear relationship with the difference between the blank and the sample …

Evaluation Of Uncertainty In Determination Of Two Quaternary Ammonium Salt Disinfectants In Drinking Water By High-Performance Liquid Chromatography Tandem Mass Spectrometry, Zhang Xuemei, Kong Xiangji, Tian Feng

Food and Machinery

[Objective] To achieve good internal quality control of determination of decamethylammonium chloride and benzalkonium chloride residues in drinking water by high performance liquid chromatography tandem mass spectrometry, and to promote the improvement of detection methods. [Methods] A mathematical model and fishbone diagram were established to evaluate the introduced uncertainty components, and the combined standard uncertainty and expanded uncertainty were calculated. [Results] Under the inclusion factor k=2, and the decamethylammonium chloride and benzalkonium chloride residue in drinking water samples was 4.3 μg/L and 4.7 μg/L and their expanded uncertainty U was 0.52 μg/L and 0.48 μg/L, respectively. [Conclusion] The uncertainty …

Design And Analysis Of A New Type Of Fresh Peach Slitting Machine, Zhang Yifei

Food and Machinery

[Objective] To deal the technical difficulties in further realizing the automation of de nucleating production of fresh peach slices. [Methods] A new type of fresh peach slicing and coining machine was designed. The cutting tool for slice kerning was simplified and analyzed by Mathematical analysis, and the motion characteristic equation and curve of the mechanism were obtained. The motion simulation analysis of the slicing and core-removing tool mechanism was carried out by using SolidWorks Motion software, and the motion characteristic curve of the mechanism was obtained.The correctness of the mathematical analysis was verified, and the rationality of the design of …

Grain And Chaff Separation Detection Method Based On Machine Vision, Li Xin, Qi Jiamin, Cheng Hao, Wang Yanchun

Food and Machinery

[Objective] To solve the problem of poor manual detection accuracy of traditional grain and chaff separator and improve production efficiency. [Methods] An image detection method based on machine vision was proposed, which realized the feature recognition and separation of grain rough through multi-stage progressive fusion of different image algorithms. The acquired images were selected in the ROI region and enhanced by Retinex algorithm. The Otsu algorithm was used to segment the image, and then the median filtering wwas combined with morphology to remove the image noise. The improved Canny algorithm was used to detect edge features of binary images, and …

An Overview Of Research On The Use Of Intangible Cultural Heritage In Food Packaging Design, Wu Yuqing, Xu Haibo, Zhu Yiwei

Food and Machinery

The paper summarizes and analyzes the progress of research on the use of intangible cultural heritage in food packaging design through the number of articles, keywords, research objects, research perspectives and ideas. The study analyzes the application of intangible cultural heritage in food packaging design from three aspects: principles, strategies, and methods. It also explores the future development directions, suggesting that future research can guide design practice through theoretical studies and validate design practice using big data models.

Changes In Epidermal Waxy Morphology And Related Properties Of Postharvest Sweet Cherry, Zhang Yulei, Cui Qingliang, Wang Yu, Liu Yaping, Zhang Yanqing

Food and Machinery

[Objective] This study aimed to reveal the reasons of different varieties for sweet cherry's storability and provide theoretical support and technical guidance for edible coating in its postharvest preservation. [Methods] Four representative sweet cherry varieties （Red Light, Rainey, Red Agate, and Friendship） were selected as research objects. The surface morphology of different varieties of sweet cherry skin, the contact angle of skin to different solutions, the changes of surface morphology, contact angle and critical surface tension of Red Agate sweet cherry during storage were investigated. [Results] There were differences in the distribution and morphology of wax on the epidermal of …

Research On Influence Of Light Region On Near Infrared Spectroscopy For Online Detection Of Sugar Content Of Grapefruit, Tang Ziye, Wen Tao, Dai Xingyong, Hu Feng

Food and Machinery

[Objective] To improve the accuracy of online measurement of sugar content of grapefruit by near infrared spectroscopy. [Methods] The pomelo online non-destructive testing equipment developed by ourselves was used to collect diffuse transmission spectrum data of pomelo in three light regions. In the wavelength range of 650~950 nm, orthonormal variable transformation （SNV）, multiple scattering correction （MSC）, Normalize, Savitzky-Golay first order derivative, SG-1st preprocessed the original data, used the adaptive weighting algorithm （CARS） to screen the spectral characteristics of the grapefruit sugar content, and established a partial least squares regression （PLSR） model. 30 grapefruit samples that were not involved in the …

Online Detection And Sorting Of Passion Fruit Quality Based On Machine Vision Using Multi-Indicator, Chu Xuan, Hong Jialong, Feng Gengxin, Yao Zhenquan, Ma Zhiyu

Food and Machinery

[Objective] Refining the accuracy and intelligence of passion fruit quality assessment. [Methods] The study used the capabilities of OpenCV along with a compact neural network architecture, MobileNetV3_large_ssld, to accurately determine the fruit's diameter, ripeness, and the degree of its wrinkling. The diameter measurement was achieved by analyzing the short side of the fruit's minimum bounding rectangle. The ripeness assessment was based on the pixel ratio of H component values within specific ranges （H∈[0,10]∪[156,180], [11,25], [26,34], [125,155]） in the HSV color space. Furthermore, the study developed a MobileNetV3_large_ssld model to evaluate the wrinkling of the fruit's skin. Leveraging these three key …

The Therapeutic Effect Of Yam Polysaccharide On Dextran Sodium Sulfate-Induced Ulcerative Colitis In Mice, Su Wei, Chen Hongpeng

Food and Machinery

[Objective] This study aimed to investigate the effects of Yam Polysaccharide (YP) on ulcerative colitis (UC) mice. [Methods] The study included a blank group, YP group, DSS group, and DSS+YP group. The UC model was established by administering DSS water solution, and the treatment group received oral administration of YP for 7 days. Measurement of body weight, DAI score, inflammatory factors in the colon, NLRP3 inflammasome, and HE staining were conducted to evaluate the effects. RAW 264.7 macrophages were treated with 1 μg/mL lipopolysaccharide (LPS) for 24 h to establish the cell inflammation model in vitro. A certain concentration of …

Chemical Composition Analysis Of Walnut Leaves And Their Ethanol Extracts, He Jiali, Hu Enming, Wang Jihui, Hu Bokai, Liu Yana

Food and Machinery

[Objective] This study aimed to investigate the chemical constituents of walnut leaves. [Methods] The volatile components of walnut leaves were analyzed by head-space solid micro-extraction and coupled with GC-MS. The chemical composition of ethanol extract was identified using ultra-high performance liquid chromatography coupled with quadrupole Orbitrap high resolution mass spectrometry (UPLC-Q-Exactive). [Results] 88 kinds of volatile compounds were identified in walnut leaves, mainly terpenoids, of which sesquiterpenoids account for 78.35%. 30 kinds of active components were identified from ethanol extracts, including twenty kinds of polyphenols (twelve kinds of flavonoids), four kinds of phenylpropanoids, three kinds of pentacyclic triterpenoids, two kinds …

Analysis Of Main Taste Substances And Sensory Evaluation Of Shuixian Wuyi Rock Tea Narcissus In Different Years, Song Xiaoyue, Wu Zhifeng, Qiu Mutao, Wang Jingwen, Ma Chunhua

Food and Machinery

[Objective] This study aimed to investigate the correlation between taste substances and flavor presentation intensity of Shuixian Wuyi rock tea from different storage years. [Methods] The main taste substances, including tea polyphenols, flavonoids, free amino acids, soluble sugars, catechins and other components, were detected in several years of Narcissus (2022, 2018, 2016, 2014, 2012, 2010, 2008, 2006 for storage 1, 3, 5, 7, 9, 11, 13, 15 years, respectively) by using chemical methods and high-performance liquid chromatography, and the reasons for the change of the two and their correlation were analyzed by combining with the sensory evaluation of the electronic …

Comparison Of Volatile Compounds Between The Green And Yellow Ripening Fruits Of Four Guava Species, Wang Haibo, Zhong Dan, Lin Zhixin, Ou Qiyun, Qiu Guiyu

Food and Machinery

[Objective] This study aimed to analyze the differences in volatile compounds between the mature green and mature yellow fruits of guava. [Methods] The volatile compounds in 4 kinds of guava fruits during the mature green and mature yellow were detected by gas chromatography ion mobility spectroscopy (GC-IMS). [Results] 130 volatile compounds were detected in 4 kinds of guava fruits ("Yanzhihong", "Sijihong", "Baizhenzhu" and "Siji"). Qualitative analysis showed that the fruit flavored ethyl trans-2-butenate, the grass flavored 2-hexenal and hexanal were the volatile compounds with the highest content among the 4 kinds of guava fruits. The content of volatile components in …

Optimization Of Preparation Process And Molecular Characterization Of Limonin-Albumin Nanoparticles Using Response Surface Methodology, Liang Xinfu, Zeng Zezheng, Chen Deqiang, Huang Li, Dong Qingliang

Food and Machinery

[Objective] The construction of limonin-albumin nanoparticles provides a theoretical basis for the further application of limonin. [Methods] Limonin-albumin nanoparticles were prepared by desolvation-chemical crosslinking method using bovine serum albumin as nanocarriers. The optimal preparation process was determined by single factor experiment and response surface test with embedding rate as index, and the nanoparticles were characterized. [Results] When the amount of bovine serum albumin was 64 mg, the amount of lemon bitter was 4 mg, the specific volume ratio of alcohol to water was 5∶1, and the amount of crosslinker was 125 μL, the average particle size and polydispersion index of …

Research Progress On The Nutritional Composition, Biological Activity, And Application Of Ganoderma Lucidum, Chen Yijun, Yang Xiaomei, Lin Lihua

Food and Machinery

Ganoderma lucidum has anti-tumor, antioxidant, and immune enhancing effects. This review summarized the latest research progress on the main nutritional components and biological activities of G. lucidum and the current comprehensive utilization status of G. lucidum in medical and health fields, analyzed the existing problems, and prospected the future development direction of G. lucidum.