Agriculture Commons^™

Ultrasound-Assisted Enzymatic Extraction Of Polysaccharides From Corn Bran And Determination Of Their Antioxidant Activity, Ma Li-Yuan, Huang Xue-Ying, Shang Er-Kun, Guo Li, Zhang Ya-Na

Food and Machinery

Obiective: In the study, corn bran powder was used as raw material, and the cell wall was destroyed by ultrasonic vibration and enzymatic hydrolysis, so that corn bran polysaccharide could be dissolved more fully. Methods: The extracted amount of polysaccharide was taken as the index, response surface test optimization was carried out on the basis of single factor test. And the antioxidant activity of corn bran polysaccharide was determined. Results: The optimal extraction process of corn bran polysaccharide was obtained as follows: mass ratio of cellulase to pectinase 2∶1, enzyme dosage was 2% of the quality of corn bran powder, …

Research Progress On Immune Function Of Food-Derived Bioactive Peptides, Zhang Zhi-Meng, Ni Ce, Ou Xiao-Hui, Cao Tian-Hong, Cheng Yun-Hui, Wen Li

Food and Machinery

Food-derived bioactive peptides play an immunoregulation role by regulating signal pathways and influencing the expression of cytokines in vivo. This review summarizes immunoregulatory effects of the food-derived protein hydrolysates and bioactive peptides on cells, animal models and human beings, and the immune mechanism of food-derived bioactive peptides in different models is explained. Finally, the future application of bioactive peptides is prospected.

Research Progress In Detection Technologies Of Mycotoxins In Cereals And Cereal-Based Products, Niu Can-Jie, Ye Su-Dan, Hu Yu-Xia, Zhou Xiao-Hong

Food and Machinery

Cereals and cereal-based products are easily polluted by mycotoxins in all aspects of production, storage and transportation, and mycotoxins are difficult to prevent due to their variety, low concentration, strong toxicity andlarge difference in nature. This paper summarizes the new development of the pretreatment technologies （liquid-liquid extraction, solid-phase extraction, QuEChERS, immunoaffinity chromatography） and detection technologies （immunochromatography technology, optical spectrum technology, liquid chromatography and liquid chromatography-mass spectrometry） of mycotoxins in cereals and products. The development trend of mycotoxin detection technologies was also prospected.

Research Progress On The Digestion, Absorption And Function Of Milk Fat, Zhu Qin-Xin, Chen Yue, Zhong Jin-Jing, Hou Yan-Mei, Zhong Hai-Yan, Zhao Yi-Qing

Food and Machinery

Milk fat globule （MFG） is secreted by mammalian glands and composed of a triacylglycerol core enclosed by a complex triple membrane structure, referred as the milk fat globule membrane （MFGM）. MFGM contains complex lipids and proteins, with nutritional, immunological, neurological and digestive functions. However, the relationship between functions and gastrointestinal digestion and the factors that influence the gastrointestinal digestion of milk fat have not been fully studied. In this paper, the structure composition, functional characteristics, gastrointestinal digestion and the factors affecting the digestion and absorption of milk fat were reviewed in order to provide an insight for the research on …

Advance On Extraction, Nutritional Composition And Health Benefit Of Almond Oil, Gao Yuan, Wang Bo-Kan, Xue Fang, Guan Yun-Na, Chen Dan-Dan

Food and Machinery

Almond oil is a functional vegetable oil obtained from apricot kernel by pressing, extracting and other technologies, which has the effects of anti-oxidation, anti-inflammation, anti-tumor and prevention of cardiovascular diseases. In this review, the extraction process, nutritional composition and health effect of almond oil were summarized, and the future development tendency of almond oil was prospected.

Low Temperature Plasma Sterilization And Storage Stability Of Safflower Seed Oil/Dragon Fruits Juice Emulsion, Chen Tao, Wang Hua-Min, Jin Xue-Yuan

Food and Machinery

Objective: This study aimed to promote the deep development of safflower seed oil. Methods: Taking sterilization rate as an index, safflower seed oil/dragon fruits juice emulsion was treated by different processing distance, voltage and time. Response surface methodology was used to establish the conditions for low temperature plasma （LTP）sterilization of emulsion. The changes of physicochemical indexes (vitamin C and anthocyanin content, particle size and ζ potential, peroxide value and acid value) during storage were compared between thermal sterilization (at 80 ℃ for 20 min) and LTP sterilization. Results: The optimized process conditions of LTP sterilization were treatment distance at 5.1 …

Automatic Recognition Method For Soft Packaged Food Based On Improved Yolov3 Model, Zhang Zhi-Kai, Han Hong-Zhang, Zhao Xue-Qian, Li Zhong

Food and Machinery

Objective: To solve the problems of poor recognition accuracy and low efficiency of existing automatic recognition methods for packaged food. Methods: Based on the automatic identification system of packaged food, an improved YOLOv3 model was proposed for the automatic identification of soft packaged food. The Kmeans++algorithm was introduced into the model to solve the problem of small target insensitivity, the Mish activation function was introduced into the model to improve the accuracy of recognition, and the attention mechanism Senet was introduced into the model to improve the ability of feature extraction. The performance of the recognition model was analyzed through …

Effect Of Cold Storage Temperature On The Quality Of Plant-Based Bacon, Fan Jiong, Ma Jun-Hua, Yan Jing-Xin, Zhang Hui-En, Yang Hua

Food and Machinery

Objective: This study aimed to investigate the effect of cold storage temperature on the quality of plant-based bacon. Methods: The effect of cold storage temperature (-40, -20, 4 ℃) on texture characteristics, cooking loss, water activity, protein content, total number of colonies and microstructure of plant-based bacon were investigated, and the optimal cold storage conditions of plant-based bacon were explored. Results: During the period of refrigeration (0~30 d), the hardness, cooking loss rate and number of microorganisms of plant-based bacon increased, while the water activity decreased with the extension of refrigeration time. As refrigerated temperatures dropped, the plant-based bacon became …

Managing Water Quality To Enable Future Irrigation Development In The Kimberley Region: Three-Dimensional Hydrodynamic Modelling To Evaluate The Effect Of Farm Chemicals On The Lower Pools Of The Keep River, J Romero

Natural resources commissioned reports

The National Water Grid Authority awarded the Department of Primary Industries and Regional Development (DPIRD) a project entitled ‘Managing Water Quality to Enable Future Irrigation Development in the Kimberley Region’.

The purpose of the project is to review the current and future risk profile of agrichemicals (pesticides) in the Keep River catchment (Ord - East Kimberley) in the context of irrigation development across the last decade and proposed in the medium term. The results of the review were to define prospective mitigation and risk management practices to be developed in consultation with the Goomig and Knox Plains Independent Review Group …

The Unintended Consequences Of China’S One-Child Policy, E. Wesley F. Peterson

Cornhusker Economics

In 1968, Paul Ehrlich published a book entitled The Population Bomb in which he argued that rapid population growth would overwhelm the world’s capacity to feed, house, and otherwise care for the coming millions of people. At that time, the world population was about 3.5 billion growing at an average annual rate of 2.06 percent (World Bank 2023). At that rate of growth, the world’s population would have been expected to double to 7.0 billion by 2001. In fact, population growth rates fell after the 1960s and world population reached only 6.2 billion in that year. Fears of a population …

Review Of Toxicity Of Agricultural Chemicals And Implications For Aquatic Fauna Of The Keep River, Samanatha Reynolds, David Morgan

Natural resources commissioned reports

This report was compiled for the Western Australian Department of Primary Industries and Regional Development (DPIRD) as part of the National Water Grid Authority (NWGA) project entitled “Managing water quality to enable future irrigation development in the Kimberley Region, WA”. The purpose of this report is to review the toxicity of farm chemicals (herbicides and insecticides) used by farm operators in the Keep River catchment and their potential impacts on the aquatic species in the river, in particular those species that are listed under the Environment Protection and Biodiversity Conservation Act 1999. It is designed to complement the report entitled …

Study On Efficacy And Performance Of Artemisia Argyi Extracts, Zhang Wan-Ping, Zhang Zhi-Yuan, Zhang Dong-Mei, Zhang Qian-Jie, Jiang Wen

Food and Machinery

Objective: By analyzing bacteriostasis and efficacy, the possibility of Artemisia argyi extract to be a plant extract preservative is clarified. It provides a message for the development of natural non-irritating plant extract preservative. Methods: Water and ethanol extracts of A. argyi were prepared. The content of its main active components was determined. Its inhibitory effect and stability on Escherichia coli and Staphylococcus aureus were analyzed. Antioxidant activity, ultraviolet absorption capacity and security were also discussed. Results: The ethanol extract of A. argyi had a significant inhibitory effect on the two kinds of bacteria, which was related to the content of …

Grab Control Method Of Food Sorting Robot Based On 3d Model, Xiao Yao-Xing, Liu Li-Xin, Hu Liu, Lu Yan-Zhi

Food and Machinery

Objective: To solve the problems of poor accuracy and low sorting efficiency of the existing string fruits in robot sorting. Methods: Based on the structure of the high-speed parallel food sorting system, the improved SURF algorithm and the improved RANSAC algorithm were combined to locate the grab points of the food sorting robot, and a three-dimensional grab model was established to realize the automatic and stable grab of string fruits. Taking grapes as an example, the superiority and accuracy of the proposed method were verified by experiments. Results: Compared with the conventional method, the proposed method improved the average capture …

Effects Of Processing On Volatile Components In Different Parts Of The Flowers From Camellia Liberofilamenta, Liu Zhong-Ying, Fang Shi-Mao, Li Qin, Long Hai-Yan, Deng Lun-Xiu

Food and Machinery

Objective: The effect of processing on the volatile fractions of different parts of the flowers of Camellia liberofilamenta was investigated. Methods: Different parts of the whole flowers, petals and stamens of C. liberofilamenta were processed by spreading, microwave killing and drying to make dry samples, separately, and then the effect of processing on volatile components extracted from different parts of the flowers. Results: A total of 73 kinds of volatile substances were identified, which were mainly alcohols, aldehydes, ketones, esters, acids, terpenes and others, and alcohols and aldehydes were the main volatile compounds. In terms of the type and quantity …

Effects Of Sprouting And Hydrothermal Treatment On Active Components And Functional Properties Of Tartary Buckwheat, Luo Jia-Qian, Zhou Li-Ling, Li Gao-Yang, Yuan Hong-Yan, Xie Qiu-Tao

Food and Machinery

Objective: To improve the content of effective components, in vitro antioxidant capacity and α-amylase inhibition rate of tartary buckwheat. Methods: Using Tartary buckwheat as raw material, the effects were studied, including the sprouting and sprouting combined with hydrothermal treatment on the effective components （total flavonoids, total phenols, rutin and quercetin）, the antioxidant activity and hypoglycemia in tartary buckwheat. And the quality of the samples was comprehensively evaluated by principal component analysis. Results: The contents of flavonoids and rutin in germinated group reached the maximum at 6 days after germination, which were 26.54 mg/g and 13.88 mg/g, 1.22 and 2.95 times …

Application Research Advances Of Different Protein Cross-Linking Methods In Cereal Foods Processing, Chen Zhen-Yun, Shen Yu-Xi, Li Jun-Jie, Liu Min-Nan, Wang Li

Food and Machinery

Protein crosslinking plays an important role in cereal food processing. In recent years, many studies have been carried out on the crosslinking of cereal proteins. However, it is not clear about the principles and molecular mechanisms of crosslinking of cereal proteins. In this review, three kinds of different methods, including physical cross-linking, chemical cross-linking and enzymatic cross-linking, for enhancing the crosslinking of cereal proteins in cereal food processing were summarized, and their recent advances were discussed. Moreover, the effects of the three kinds of protein crosslinking methods on the structural properties of cereal proteins and related products were analyzed. Finally, …

Effects Of Egg Yolk/Egg White On The Aggregation Characteristics Of Second-Grade Wheat Flour, Wang Yong-Qing, Wang Jia-Lu, Li Hai-Feng, Fan Pei, Jia Feng

Food and Machinery

Objective: Egg yolk and egg white were added to wheat flour to provide data support for the processing and improvement of characteristic flour food. Methods: The present study aims to disclose the influence of egg yolk and white on the aggregation characteristics of gluten in wheat flour using a special gluten aggregation instrument, as well as second-grade wheat flour and eggs as materials. Moreover, the dough microstructure and starch particle size during the aggregation process were also analyzed. Results: The results showed that BEM dropped 9.5 BU （i.e., 19.39%） with 5 mL egg yolk added. However, the BEM increased by …

Study On Properties Of The Texture And Fermentation Rheology Of Coconut Flour-Wheat Flour Mixed Dough, Li Ming, Sheng Zheng, Yang Ya-Wen, Wu Zi-Jian, Zhang Hai-Hua

Food and Machinery

Objective: To develop fermented baked goods containing coconut powder. Methods: The texture and fermentation rheological properties of coconut flour-wheat flour dough were measured by full texture compression test of TA.XT Plus C physical property tester and F4 Chopin fermentation rheometer. Results: The addition of coconut flour significantly improved dough hardness, chewiness and gumminess. However, the effects on springiness and adhesiveness were different. The dough with 3% coconut flour showed a decrease in dough fermentation performance, such as being harder, delayed fermentation, and small in volume, while the dough with 1% and 5% coconut flour showed a high degree of collapse, …

Effects Of The Levels Of Nacl Added In Soymilk On Texture Characteristics Of White Dried Beancurds, Shu Yuan-Ke, Huang Yi-Qun, Yu Jian, Liu Yong-Le, Li Yan

Food and Machinery

Objective: This research aimed to understand the effects of different levels of NaCl added in soymilk on textural characteristics of resulted white dried beancurds. Methods: The textural characteristics and protein-gel network structures of dried beancurds produced from soymilk added with different levels of NaCl （0～1%） were fully evaluated through texture profile analysis, creep test, scanning electron microscopy and others. Results: The addition of NaCl in soymilk led to a significant increase （P<0.05） of water held in the protein-gel network of dried beancurds as well as a less compact protein-network structure and overall weaker protein-gel. In addition, the levels of NaCl added in soymilk were highly correlated （r was 0.967～0.982） with the yield and water content of the resulted white dried beancurds, but negatively correlated （r was -0.901～-0.994） with water holding capacity, gel strength, cohesiveness, elastic modulus and other textural properties of dried beancurds. Conclusion: The soymilk added with 0.50%～0.75% of NaCl resulted in dried beancurds with required salty taste and acceptable textural characteristics.

Screening And Identification Of Extracellular Polysaccharide-Producing Lactic Acid Bacteria, Chen Jing, Zhou Jia-Hao, Mao Qi-Qi, Tang Xia, Liu Cheng-Guo, Zhou Hui

Food and Machinery

Objective: To screen lactic acid bacteria strains with strong ability to produce extracellular polysaccharide. Methods: Forty strains of lactic acid bacteria isolated and preserved in the laboratory were selected, and the commercial strain L. rhamnosus GG （LGG） was used as the positive control strain. The strains with high extracellular polysaccharide yield were screened by colony drawing method and phenol-sulfuric acid method, and their stress resistance, safety and antibiotic sensitivity were tested in vitro. The phenotypic characteristics and species identification of the finally obtained strains were analyzed. Results: After primary screening and secondary screening of 40 strains of lactic acid bacteria, …

Changes Of Methanol Content During Pectinase Clarification Of Honey Melon Juice, Hou Yan-Xi, Wang Ming-Rui, Li Xin, Jiao Chan

Food and Machinery

Objective: The relationship between the clarification effect and methanol content of honeydew-melon juice was investigated during the optimization of pectinase treatment process. Methods: The effects of pectinase addition, pH value, reaction time, and processing temperature on the clarity and methanol content of honeydew-melon juice were investigated through single factor and orthogonal experiments, by using the transmittance and methanol content as indicators. Results: The order of influencing factors on clarity and methanol content of juice was pH value > pectinase addition > action time > temperature. The optimal conditions for producing honeydew-melon juice with high clarity and high methanol concentration were 0.04 g/100 mL …

Extraction And Composition Analysis Of Flavonoids In Peony Seed Shells, Zou Ping, Zhang Ying-Yang, Zou Lin-Ling

Food and Machinery

Objective: To extract natural flavonoid compounds （MDZK） from peony seed husks for composition analysis and antioxidant research. Methods: The total flavonoids of peony seed shell were extracted by solvent reflux extraction method. The ultraviolet-visible spectrophotometer method was used to determine the MDZK content and antioxidant properties; The total flavonoids extracted were analyzed by LC-MS method. Results: When the solvent was 70% ethanol, the extraction temperature was 70 ℃, the feed-to-liquid ratio was 1∶25 （g/mL）, and the extraction time was 60 min, the MDZK yield was the highest, which was （10.54±0.13）%. When the concentration of MDZK reached 120 μg/mL, the highest …

Purity Determination Of Glutamic Acid By Dsc, Ma Ying-Nan, Li Yu-Pu, Liu Bei-Lei, Ma Yu-Song, Yao Chun-Yi, Hou Lan-Jing

Food and Machinery

Objective: The feasibility of the determination of glutamate purity was studied by differential scanning calorimetry. Methods: Indium and Zinc were used to correct the instrument parameters. Under the conditions of nitrogen atmosphere and flow rate of 50 mL/min, the effects of sample particle size, experimental atmosphere, heating rate and sample quality on the DSC measurement results were investigated, and the glutamic acid purity was determined under the optimal conditions. The determination results were compared between DSC and China Pharmacopeia 2015 titration. Results: Under the condition of weighing 3 mg and heating rate at 40 ℃/min, the purity of glutamic acid …

Development Of A Matrix Reference Material For Amoxicillin In Lyophilized Bovine Milk, Liu Tian-He, Wei Ning, Wu Cai-Hong, Zhang Yu, Liu Qiu-Hui

Food and Machinery

Objective： This study aimed to provide the basis of quantity traceability for the analysis of amoxicillin residues in milk. At the same time, it can also provide quantity standards for ensuring the effective implementation of amoxicillin monitoring in milk and combating the abuse of amoxicillin in the country and regions. Methods： Two healthy middle-class dairy cows were injected with amoxicillin intramuscularly. After the natural metabolism of the drug for a period of time, the milk containing the target drug amoxicillin was collected and made into milk matrix reference material containing amoxicillin by vacuum freeze-drying technology. The uniformity test, stability test, …

Determination Of 10 Metal Elements In Puffed Food By Ors-Icp-Ms, Li Ying

Food and Machinery

Objective: The method for determination of Al, Cr, Ni, Cu, Zn, As, Se, Cd, Sb, Pb in puffed food by inductively coupled plasma mass spectrometry（ICP-MS） was established. Methods: Samples were pretreated by microwave digestion technology and molecular ion interference was eliminated by octopole reaction system（ORS）. Results: All elements had a good linear relationship within the linear range, with correlation coefficient r>0.999. The precision and repeatability of RSD values were ranged from 2.8% to 4.5%. The recoveries of elements ranged from 100.8% to 114.4%. Conclusion: ICP-MS combined with microwave digestion is simple in operation, effective in reducing sample loss and …

Qualitative And Quantitative Detection Of Camellia Oil Adulteration Based On Electronic Nose, Jiang Han, Li Da-Peng, Wen Tao, Yang Gan, Gong Zhong-Liang

Food and Machinery

Objective: This study aims to realize the adulteration detection of camellia oil mixed with rapeseed oil, soybean oil and corn oil. Methods: The electronic nose detection platform was used for the adulteration detection of camellia oil mixed with different proportion of rapeseed oil, soybean oil and corn oil. Firstly, the linear discriminant analysis （LDA） and support vector machine （SVM） were used for the qualitative identification of camellia oil adulteration. Then multilayer perceptron （MLP） and partial least squares regression （PLSR） were used to establish quantitative prediction models for camellia oil adulteration. Results: The accuracy of SVM for qualitative authentication was higher …

Effects Of Screw End Face Structural Parameters On Polylactic Acid Flow Field In Meshing Counter Rotating Twin Screw Extruder, Zhang Yi-Wei, Huang Zhi-Gang, Shang Jia-Wei, Liu Zhong-Yao, Yang Ya-Nan

Food and Machinery

Objective: To investigate the effect of the screw configuration on the polylactic acid flow field on the structural parameters of the screw on the end face of the screw in the meshing counter rotating twin screw extruder. Methods: The theoretical model of the heterodirectional double-ended threaded element was established by Solidworks software and the geometry of the threaded element after adjusting the structural parameters in two different ways. The established three-dimensional model was imported into Gambit software for meshing, and then Polyflow software was applied to the flow field simulation calculation. Finally, the flow field distribution results were extracted by …

Design Of Intelligent Tea Sorting Equipment Control System, Gan Mi, Li Zhi-Qiang, Wang Fei, Xia Xian-Chun

Food and Machinery

Objective: In order to solve the problems on tea production of low efficiency of manual sorting, high cost of equipment, large volume, single function and so on. Methods: A small intelligent tea sorting control system was developed by using image recognition technology. According to the gravity, volume, color and shape characteristics of tea and impurities, the system can adjust the wind speed, vibration frequency, color and shape characteristic parameters, and automatically separates tea and impurities. Taking Curl, grain, flake machine-picked tea as the experimental objects, the system performance was tested. Results: The average recognition rate of the control system for …

Preparation And Properties Of Polysaccharide-Based Broad-Spectrum Antibacterial Films, Li Zhi-Ming, Wen Chang-Dian, Wei Tian-Tian, Song Xue-Jian, Zhang Dong-Jie

Food and Machinery

Objective: This study aimed to develop polysaccharide-based composite antibacterial films with excellent antibacterial and physicochemical properties to effectively improve the shelf life of food. Methods: Carrageenan, agar, konjac gum and pectin were used as film-forming substrates and natamycin and nano-MgO were used as antibacterialagents to investigate the effects of adding antimicrobial agents on the physical, mechanical and antibacterial properties of the films and the preservation of grapes. Results: After the addition of antibacterial agents, the film thickness, tensile strength and haze increased, air permeability increased and elongation at break decreased, water solubility, swelling and moisture permeability decreased, light transmission and …

Numerical Simulation And Experimental Study Of Pitaya During Heat Pump Drying, Han Lu-Cong, Jin Ting-Xiang, Zhang Zhen-Ya

Food and Machinery

Objective: To improve the quality of dried pitaya products. Methods: Based on the porous medium theory and Fick's law, a mathematical model of the coupling of heat and mass transfer of pitaya fruit with multiple physical fields of solid mechanics was established, and the variation of temperature and moisture content of pitaya fruit during the heat pump drying process was studied. Results: The calculation accuracy of the model considering volume shrinkage was higher. The maximum relative error between the calculated value and the test value was 9.2% after reaching the drying standard. The temperature distribution of pitaya slices decreased gradually …