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Full-Text Articles in Agriculture

Optimization And Quality Evaluation Of Extracting Lemon Pectin By Oxalic Acid, Zheng Xi, Zou Yan-Jun-Jie, Zhou Mi-Ya, Ren Xu Apr 2023

Optimization And Quality Evaluation Of Extracting Lemon Pectin By Oxalic Acid, Zheng Xi, Zou Yan-Jun-Jie, Zhou Mi-Ya, Ren Xu

Food and Machinery

Objective： This study aimed to improve the yield and gelling property of lemon pectin. Methods: Oxalic acid was used to extract pectin from lemon residue. The factors of optimal ratio of solid-liquid, pH, extraction temperature and extraction time were optimized through single factor experiments and orthogonal experiments. The purity, degree of esterification and rheological properties of the extracted lemon pectin were analyzed. The differences of gelling property between the extracted lemon pectin and two kinds of commercial high methoxyl pectins (HMP-1, HMP-2) were compared. Results: The results showed that the yield of pectin extract was 22.83%, with total galacturonic acid …

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Effect Of Mixed Bacterial Fermentation On The Quality Of Salt-Free Sauerkraut, Su Jing-Hong, Wu Bin Apr 2023

Effect Of Mixed Bacterial Fermentation On The Quality Of Salt-Free Sauerkraut, Su Jing-Hong, Wu Bin

Food and Machinery

Objective: To use lactic acid bacteria to ferment salt-free sauerkraut. Methods: By considering the fermentation characteristics and bacterial inhibition capacity of the strains, lactic acid bacteria with high acid production capacity and bacterial inhibition capacity were selected to make a mixed ferment. Then, the fermentation process was optimized using single-factor tests and response surface tests. Results: Lactobacillus plantarum and Lactobacillus acidophilus were selected as the fermenting strains with high growth activity, acid production capacity and bacterial inhibition capacity, and fermented at 30 ℃. The colour and odour of the sauerkraut prepared under this process condition was good and the organoleptic …

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Effects Of Exogenous Additives And Auxiliary Processing Techniques On Temperature Scanning In Dynamic Rheology Ofsurimi Gel, Chen Ting-Ting, Guo Quan-You, Bao Hai-Rong Apr 2023

Effects Of Exogenous Additives And Auxiliary Processing Techniques On Temperature Scanning In Dynamic Rheology Ofsurimi Gel, Chen Ting-Ting, Guo Quan-You, Bao Hai-Rong

Food and Machinery

The effects of different exogenous additives and new auxiliary processing technologies on the energy storage and loss modulus of surimi gel process were reviewed. From the perspective of dynamic rheology, the formation mechanism of surimi gel was expounded, and the potential of auxiliary processing technologies and new external additives in improving surimi gel properties and texture of low-salt surimi products was prospected.

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Application Of Flow Cytometry In Microbial Detection Of Dairy Products, Qi Yan, You Chun-Ping Apr 2023

Application Of Flow Cytometry In Microbial Detection Of Dairy Products, Qi Yan, You Chun-Ping

Food and Machinery

The principles and structures of flow cytometer, the methods and applications of flow cytometry in microbial detection of dairy products were introduced in this review, and the future research direction was prospected.

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The Potential Correlation Between Bacterial Community And The Characteristic Volatile Flavour Of Traditional Fermented Fish During Solid Fermentation, Yu Mei-Juan, Yang Hui, Huang Lu-Hong, Tang Huan, Zhang Qun Apr 2023

The Potential Correlation Between Bacterial Community And The Characteristic Volatile Flavour Of Traditional Fermented Fish During Solid Fermentation, Yu Mei-Juan, Yang Hui, Huang Lu-Hong, Tang Huan, Zhang Qun

Food and Machinery

Objective: This study aimed to investigate the microbial succession and the changes of volatile flavor substances in traditional fermented fish. Methods: Traditional microbial counting methods, high-throughput sequencing, gas chromatography-mass spectrometry（GC-MS） were applied to explore the effects of different fermentation times of traditional fermented fish （0~180 d） on microflora changes and the volatile flavor compounds during the processing of the solid fermentation process of traditional fermented fish as well as on the correlation between them. Results: The results showed that the main dominant bacterial genera included Staphylococcus, Lactobacillus, etc. That there were 69 volatile flavor components in fermentation process, mainly including …

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Correlation Analysis Of Sensory Evaluation And Texture Characteristics Of Purple Rice Fenyuan, Chen Wei-Xuan, Zhuang Wan-Xian, Wu Qian-Qian, He Heng-Tao, Hu Hai-Yin, Sun Ruo-Xin, Song Xian-Liang Apr 2023

Correlation Analysis Of Sensory Evaluation And Texture Characteristics Of Purple Rice Fenyuan, Chen Wei-Xuan, Zhuang Wan-Xian, Wu Qian-Qian, He Heng-Tao, Hu Hai-Yin, Sun Ruo-Xin, Song Xian-Liang

Food and Machinery

Objective: This study aimed to develop a new type of purple rice Fenyuan and evaluate its quality. Methods: The effects of the mass ratio of purple rice flour and cassava starch on the water absorption, cooking characteristics, texture characteristics and sensory quality of the Fenyuan were explored. The correlation between texture characteristics and sensory evaluation of purple rice Fenyuan was studied by Pearson correlation analysis. Results: When the mass ratio of purple rice flour to cassava starch was 1∶8, the water absorption rate of purple rice Fenyuan was 154.71%, and the cooking loss was 16.45%. Under the control of normal …

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Physicochemical Properties Of Layered Starch Of Japonica Rice, Zhang Chu-Jia, Jia Jian-Hui, Gao Man, Liu Ying, Dou Bo-Xin, Zhang Na Apr 2023

Physicochemical Properties Of Layered Starch Of Japonica Rice, Zhang Chu-Jia, Jia Jian-Hui, Gao Man, Liu Ying, Dou Bo-Xin, Zhang Na

Food and Machinery

Objective: This study aimed to improve the high-value utilization of japonica starch and the comprehensive application of japonica layered starch. Methods: Japonica starch was extracted by alkaline and enzymatic methods, and the physicochemical indexes such as basic composition, solubility, swelling power and pasting characteristics of the 3 layers of starch after centrifugation were analyzed, and the structural characteristics were studied by scanning electron microscopy and infrared spectroscopy. Results: The contents of the three starch layers extracted by alkali and enzymatic methods ranged from 91% to 99%, with the highest relative proportion of the middle layer starch. The amylose content of …

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Producing Area Discrimination Of Tobacco Leaves Based On Mineral Element Fingerprinting Technology, Sun Jiu-Zhe, Tong Zhi-Jun, Li Meng, Yang Zong-Can, Xu Yong-Ming, Chen Dan, Wang Xu-Dong, Yang Jin-Chu, Zhang Ke Apr 2023

Producing Area Discrimination Of Tobacco Leaves Based On Mineral Element Fingerprinting Technology, Sun Jiu-Zhe, Tong Zhi-Jun, Li Meng, Yang Zong-Can, Xu Yong-Ming, Chen Dan, Wang Xu-Dong, Yang Jin-Chu, Zhang Ke

Food and Machinery

Objective: This paper discusses the feasibility of using mineral element fingerprinting technology of to identify tobacco producing areas, screens out the effective indicators, and constructs the discrimination model of tobacco producing areas. Methods: The contents of 20 mineral elements in tobacco leaves from 11 producing areas were simultaneously determined by ICP-MS, and the data were analyzed by variance analysis, cluster analysis, principal component analysis and discriminant analysis. Results: The contents of 16 elements were significantly different among producing areas, and principal component analysis resulted in 6 principal components, with the cumulative variance contribution of 89.253%. Using linear discriminant analysis, four …

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Rapid Determination Of Sulfites By Microextraction-Ion Chromatography In Red Wine, Wang Zhi-Hong, Lu Fei, Ni Yong-Fu, Cao Peng, Zhang Hong-Wei Apr 2023

Rapid Determination Of Sulfites By Microextraction-Ion Chromatography In Red Wine, Wang Zhi-Hong, Lu Fei, Ni Yong-Fu, Cao Peng, Zhang Hong-Wei

Food and Machinery

Objective: In view of the improvement of the national standard method of distillation pretreatment, combined with the advantages of ion chromatography, a rapid determination of sulfite by microextract-ion chromatography in red wine was established. Methods: Sulfur dioxide was released by microextraction device, which was absorbed by sodium hydroxide solution to form sulfite, and then oxidized to sulfate. The samples were then filtered by 0.45 μm filter and determined by ion chromatograph. Results: The concentration of sulfite ion in range of 1.0～50 mg/L showed a linear relationship with the peak area, with correlation coefficient of 0.999 9, and the detection limit …

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Determination Of 24 Pesticide Residues In Fresh Edible Fungiby Dispersive Solid Phase Extraction-Gas Chromatography Coupled With Tandem Mass Spectrometry, Shen Xia Apr 2023

Determination Of 24 Pesticide Residues In Fresh Edible Fungiby Dispersive Solid Phase Extraction-Gas Chromatography Coupled With Tandem Mass Spectrometry, Shen Xia

Food and Machinery

Objective: A gas chromatography-tandem mass spectrometry method was established for the simultaneous determination of 24 pesticide residues in fresh edible fungi. Methods: Samples were homogenized and then shaken horizontally for extraction with water, acetonitrile and salt. After high-speed centrifugation, the supernatant was removed and concentrated with nitrogen then reconstituted with ethyl acetate and finally determined by GC-MS/MS. Electron impact ionization （EI） was used for ionization, multiple reaction monitoring （MRM） mode was used to collect target fragments by multiple reaction monitoring （MRM） mode and internal standard method was used for quantitative analysis. Results: 24 pesticides showed good linearities in their respective …

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Determination Of Small Molecular Peptides In Infant Formula Milk Powder By Gravimetric Method Combined With Amino Acid Analysis, Huang Wei-Qian, Huo Wen-Xi, Xu Li-Zhu, He Min-Heng, Wu Jun-Fa, Zheng Xue-Yin, Luo Hao Apr 2023

Determination Of Small Molecular Peptides In Infant Formula Milk Powder By Gravimetric Method Combined With Amino Acid Analysis, Huang Wei-Qian, Huo Wen-Xi, Xu Li-Zhu, He Min-Heng, Wu Jun-Fa, Zheng Xue-Yin, Luo Hao

Food and Machinery

Objective: Combined with the determination of macromolecular protein, amino acid and total protein, a quantitative analysis method for the content of small molecular peptides in infant formula milk powder was established. Methods: The contents of total protein, polymer protein and free amino acid in infant formula milk powder were determined by Kjeldahl nitrogen determination method, gravimetric method and ion exchange chromatography, and then the contents of small molecular protein peptide were calculated. Results: The precision RSD of the macromolecular protein detection (n=6) was 0.74%; The recovery rates of the 17 kinds of amino acids were 91.0%~103.2%, and the relative deviations …

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Evaluation Of Uncertainty For The Determination Of Thiocyanate In Cheese By Inhibited Conductivity Ion Chromatography, Pan Can-Sheng, Zhang Zhi-Zhou, Xia Bing, Zhang Fei, Wu Ping, Wu Ling-Tao Apr 2023

Evaluation Of Uncertainty For The Determination Of Thiocyanate In Cheese By Inhibited Conductivity Ion Chromatography, Pan Can-Sheng, Zhang Zhi-Zhou, Xia Bing, Zhang Fei, Wu Ping, Wu Ling-Tao

Food and Machinery

Objective: To evaluate the uncertainty of the determination of thiocyanate in cheese by inhibition conductance ion chromatography. Methods: The content of thiocyanate in cheese was determined by inhibition conductance ion chromatography and a mathematical model was established. The source of uncertainty introduced in the process of the experiment was described, and the synthetic uncertainty was calculated for each uncertainty component. Results: The determination of thiocyanate was （10.2±0.56） mg/kg, k=2, p=95%. Conclusion: The uncertainty in the measurement process mainly comes from the concentration of thiocyanate in the test solution, followed by sample recovery and repeatability experiments.

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Effects Of Screw Arrangement In Four Screw Extruder Impact On Characteristics Of Polylactic Acid Flow Field, Shang Jia-Wei, Huang Zhi-Gang, Zhang Yi-Ming, Yang Ya-Nan, Dai Xiang-Ji Apr 2023

Effects Of Screw Arrangement In Four Screw Extruder Impact On Characteristics Of Polylactic Acid Flow Field, Shang Jia-Wei, Huang Zhi-Gang, Zhang Yi-Ming, Yang Ya-Nan, Dai Xiang-Ji

Food and Machinery

Objective: The flow channel distribution of polylactic acid in four screw extruder with different screw arrangement was studied. Methods: The three-dimensional modeling software Solidworks was used to establish the screw model and the corresponding fluid region model under the arrangement of one-word screw, four-square screw and encircle screw. Numerical simulation was carried out by the simulation software Polyflow. Results: The screw arrangement of monotype and surround type had better pressure building ability and distribution mixing ability than the square arrangement, and the square arrangement had weaker transport ability of polylactic acid. Conclusion: The four-screw extruder with one-line screw arrangement has …

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Betel Nut Classification Algorithm Based On Improved Xception, Liu Chang-Jun, Jiao Jian-Ge, Zou Guo-Ping Apr 2023

Betel Nut Classification Algorithm Based On Improved Xception, Liu Chang-Jun, Jiao Jian-Ge, Zou Guo-Ping

Food and Machinery

Objective: In order to reduce the manual demand of betel nut classification improve the accuracy of betel nut classification and reduce the size of classification model. Methods: Expanded the input layer of Xception as the feature extraction backbone network. Added a dual-channel sequeeze and excitation module after the feature extraction network. Used the ELU activation function instead of ReLU. Used the data enhancement to expand the dataset of betel nuts, divided the dataset into training sets, validation sets and test sets in 9∶3∶1, and trained the improved Xception models. Results: When the improved Xception was used to classify 1 100 …

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Traditional Festival Food's Packaging: A Display Design Research In The Context Of Cultural Confidence, Zhang Yu, Chen Lei Apr 2023

Traditional Festival Food's Packaging: A Display Design Research In The Context Of Cultural Confidence, Zhang Yu, Chen Lei

Food and Machinery

Taking the display design research on traditional festival food's packaging as a point of penetration, this paper discusses about its display features and way of expression in the context of cultural confidence. At first, the paper analyses and summarizes traditional festival food packaging's current situation. Then, it concludes the display features of traditional festival food packaging's design throughout elucidating its concept. Finally, it probes into the packaging display design's expression way. Traditional festival food's packaging should comply with the tendency of today's aesthetic idea and the consumer development. The packaging's display design features could be started with its way of …

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Evaluation Of Inhibitory Activity Of A Polyoxometallate On Polyphenol Oxidase And Its Application In The Preservation Of Litopenaeus Vannamei, Fang Jia-Qi, Han Qing, Ma Yang-Yu, Wang Fang, Li Li-Li, Li Wen-Jie, Wang Li Apr 2023

Evaluation Of Inhibitory Activity Of A Polyoxometallate On Polyphenol Oxidase And Its Application In The Preservation Of Litopenaeus Vannamei, Fang Jia-Qi, Han Qing, Ma Yang-Yu, Wang Fang, Li Li-Li, Li Wen-Jie, Wang Li

Food and Machinery

Objective: To design new and effective polyphenol oxidase （PPO） inhibitors and expand their application in the field of aquatic product preservation. Methods: The synthesized H8[P2Mo17Ni（OH2）O61] （P2Mo17Ni） structure was characterized by ultraviolet and infrared spectrum. The inhibitory effect, type and mechanism of P2Mo17Ni on the relative activity of mushroom PPO in vitro was clarified. Then, the preservation effects of P2Mo17Ni on Litopenaeus vannamei Boone were evaluated through studying the index change of shrimps treated with P2Mo17 …

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Quality Change Of Prawn During Low-Frequency Electric Field Ice Temperature Storage, Yu Ming, Xu Li-Juan, Chen Hai-Qing, Liang Zuan-Hao, Chen Shan-Shan, Liang Feng-Xue, Ao Fei-Fei Apr 2023

Quality Change Of Prawn During Low-Frequency Electric Field Ice Temperature Storage, Yu Ming, Xu Li-Juan, Chen Hai-Qing, Liang Zuan-Hao, Chen Shan-Shan, Liang Feng-Xue, Ao Fei-Fei

Food and Machinery

Objective: This study aimed to explore the feasibility of low-frequency electric field assisted controlled freezing-point storage (CFPS) technology improving the quality of shrimp. Methods: Low-frequency electric field was applied on the basis of controlled freezing-point storage (LFEF+CFPS) to preserve prawns, and the contents of malondialdehyde and salt soluble protein, as well as the changes of Ca2+-ATPase activity, pH value, shear force, color difference and protein molecular weight of prawns were monitored. Results: Compared with the conventional CFPS, the LFEF+CFPS had no significant effect on the content of malondialdehyde, salt-soluble protein, pH, shear force and color of prawn meat. …

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Packaging Design Of Tanyang Congou Black Tea Based On Geographical Indication Product Protection, Qiu Han-Zhou Apr 2023

Packaging Design Of Tanyang Congou Black Tea Based On Geographical Indication Product Protection, Qiu Han-Zhou

Food and Machinery

Taking the packaging design of Tanyang Gongfu Black Tea, a product protected by geographical indication, as the core content, the paper adopts the method of combining case study with data investigation to deeply interpret and refine the regional cultural characteristics of Tanyang Village, and further integrate the regional geographical and cultural factors of Tanyang Village into the design to enhance the added value and influence of the product.

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Characteristics Of Freeze-Infrared Combined Drying Of Jujube Slices, Liu De-Cheng, Zheng Xia, Xiao Hong-Wei, Yao Xue-Dong, Shan Chun-Hui Apr 2023

Characteristics Of Freeze-Infrared Combined Drying Of Jujube Slices, Liu De-Cheng, Zheng Xia, Xiao Hong-Wei, Yao Xue-Dong, Shan Chun-Hui

Food and Machinery

Objective： Optimized the drying process of jujube slices and improved the product quality. Methods： Taking jujube slices as the research object, the correlation between conversion moisture content, infrared temperature and slice thickness and drying time and drying rate was studied, and the change rule of effective moisture diffusion coefficient of jujube slices in FD-IRD with conversion moisture content, infrared temperature and slice thickness was calculated, and the drying activation energy of jujube slices in FD-IRD was calculated according to the test data. Results： The lower the conversion moisture content is, the shorter the infrared drying time was. But the lower …

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Effects Of Aqueous Extracts From Ficus Pumila On Pulmonary Dysfunction And Inflammation In Rats With Chronic Obstructive Pulmonary Disease, Yao Mei-Xiang, Wang Cheng-Yuan, Xie Jian-Hua, Zhu Xiao-Juan, Zhou Ming, Nie Shao-Ping, Zhong Hong-Guang Apr 2023

Effects Of Aqueous Extracts From Ficus Pumila On Pulmonary Dysfunction And Inflammation In Rats With Chronic Obstructive Pulmonary Disease, Yao Mei-Xiang, Wang Cheng-Yuan, Xie Jian-Hua, Zhu Xiao-Juan, Zhou Ming, Nie Shao-Ping, Zhong Hong-Guang

Food and Machinery

Objective: The preventive and therapeutic effects of the aqueous extract of Ficus pumila on COPD model rats were observed and its mechanism was also discussed. Methods: COPD model was established by intratracheal injection of lipopolysaccharide and smoking. Using the pulmonary function test, the level of related inflammatory factors detection in the BALF by ELISA, the blood gas analysis and HE staining for lung pathological observation. Results: The results showed that the indexes of the model rats were consistent with the pathological characteristic of COPD. The model group animals had obvious airflow obstruction, while the high dose of F. pumila aqueous …

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Optimization On Extraction Of Cherry Seed Oil By Aqueous Enzymatic Method And Analysis Of Its Physical-Chemical Properties, He Lin-Feng, Wang Jing, Li Li-Qin, Xiao Di, Li Shang-Ze, Hu Yu Apr 2023

Optimization On Extraction Of Cherry Seed Oil By Aqueous Enzymatic Method And Analysis Of Its Physical-Chemical Properties, He Lin-Feng, Wang Jing, Li Li-Qin, Xiao Di, Li Shang-Ze, Hu Yu

Food and Machinery

Objective: To improve the availability of cherry seed, cherry seed oil was extracted by the aqueous enzymatic method. Methods: the ratio of mixed enzymes was optimized by mixture design on the basis of single factor experiment. The basic indexes of oil such as fatty acid composition and physical and chemical properties were detected. Results: the optimum extraction conditions were a 2.0% addition of mixed enzyme comprising cellulase, pectinase and acid protease （0.67∶0.10∶0.23）, liquid to material ratio of 10∶1 (mL/g), enzymolysis temperature of 45 ℃, pH of 4.0 and time of 4.0 h. The recovery of oil was 93.18% and the …

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Study On The Processing For Mackerel-Yam Fish-Chips, Lu Xue-Ning, Chen Huai-Yu, Guo Feng-Xian, Zheng Zong-Ping Apr 2023

Study On The Processing For Mackerel-Yam Fish-Chips, Lu Xue-Ning, Chen Huai-Yu, Guo Feng-Xian, Zheng Zong-Ping

Food and Machinery

Objective: This study aimed to solve the problem of the low utilization rate of mackerel and the single taste of fish chips. Methods: The specific volume, crispness, hardness, color, fat and acrylamide content of mackerel-yam fish chips made by frozen mackerel, starch and yam powder were determined to study the effects of different aging time, frying time, frying temperature and amount of yam powder on the quality of fish-chips. Results: With the extension of the aging time, the specific volume of the fish-chips gradually increased, when the aging time was 48 h, the specific volume reached 4.14 mL/g, and the …

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Optimization Of The Infrared Drying Process For Ultrasonic Pretreatment Of Hami-Melon Slices, Li Yi-Can, Zheng Xia, Yao Xue-Dong, Yang Tao-Qing, Zhang Ji-Kai Apr 2023

Optimization Of The Infrared Drying Process For Ultrasonic Pretreatment Of Hami-Melon Slices, Li Yi-Can, Zheng Xia, Yao Xue-Dong, Yang Tao-Qing, Zhang Ji-Kai

Food and Machinery

Objective: This study aimed to the optimize infrared drying process of Hami-melon slices and improve quality and efficiency. Methods: Using ultrasonic treatment as a pretreatment method, the effects of drying temperature, slice thickness and ultrasonic treatment time on drying time, color difference value and vitamin C content were studied, and the drying time, quality and microstructure of the products were compared with those without ultrasonic treatment. Results: The optimal process parameters of ultrasonic pretreatment for infrared drying of Hami-melon slices were drying temperature 61 ℃, slice thickness 6 mm and ultrasonic treatment time 15 min. Under the control of these …

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Research Status And Prospect Of Pretreatment Equipment And Technology For Freshwater Fish, Chen Lang, Wu Wen-Jin, Chen Sheng, Shi Liu, Guo Xiao-Jia, Wang Lan Apr 2023

Research Status And Prospect Of Pretreatment Equipment And Technology For Freshwater Fish, Chen Lang, Wu Wen-Jin, Chen Sheng, Shi Liu, Guo Xiao-Jia, Wang Lan

Food and Machinery

The current situation of the development of freshwater fish pretreatment processing industry and development level of freshwater fish pretreatment equipment were briefly described in this manuscript. The development history of mechanical for freshwater fish pretreatment was reviewed. Based on the processing technology of freshwater fish, combining the processing needs of different freshwater fish and freshwater fish products, the main structure composition form and operation mode of existing freshwater fish pretreatment was summarized. The current cutting-edge technology of existing visual recognition and automatic monitoring practical applications in domestic and foreign were included. The research direction combined with China's national conditions of …

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Research Progress On The Effect Of Different Improvers On The Quality Of Frozen Dough, Xin Chen, Zhou Rui-Li, Gong Fang-Yuan Apr 2023

Research Progress On The Effect Of Different Improvers On The Quality Of Frozen Dough, Xin Chen, Zhou Rui-Li, Gong Fang-Yuan

Food and Machinery

Frozen dough is widely used in the food industry. But there are several problems arising such as: the deterioration of dough and the reduction of fermentation activity properties during frozen storage. Frozen dough improvers are important way to solve these problems. Currently, the commonly used improvers are polysaccharides, emulsifiers, proteins and others. This paper summarizes the main problems and influencing factors in the application of frozen dough, and the mechanism and application of different improvers on the quality of frozen dough were reviewed. The paper also prospects the research and development trend of improvers.

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Research Progress On Degradation Of Aflatoxin B1 By Microbial Method According To Toxicity Sites Of Aflatoxin B1, Lian Sheng-Qing, Qian Xin, Liu Chu-Cen, Li Liang-Yi, Sun Chang-Po, Zhou Wen-Hua Apr 2023

Research Progress On Degradation Of Aflatoxin B1 By Microbial Method According To Toxicity Sites Of Aflatoxin B1, Lian Sheng-Qing, Qian Xin, Liu Chu-Cen, Li Liang-Yi, Sun Chang-Po, Zhou Wen-Hua

Food and Machinery

The toxicity sites and toxicity mechanism of aflatoxin B1（AFB1） were explored in this study, and aiming at the toxicity sites of AFB1, the advantages of microbial degradation of AFB1 were compared. Then the degradation mechanism of AFB1 by detoxifying enzyme method in microbial method was reviewed. Moreover, the composite application of detoxification enzyme method combined with other methods is prospected.

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The War In Ukraine, Food Security And The Role For Europe, Maksym Chepeliev, Maryla Maliszewska, Maria Filipa Seara E Pereira Apr 2023

The War In Ukraine, Food Security And The Role For Europe, Maksym Chepeliev, Maryla Maliszewska, Maria Filipa Seara E Pereira

Department of Agricultural Economics Faculty Publications

Food-security implications of the war in Ukraine are exacerbated by adverse weather events, spillover effects from the distortion of energy and fertiliser markets, and domestic policies that countries around the world have implemented in pursuit of food security. Estimates suggest that the cumulative effect of these channels in terms of restricting agricultural and food trade is in the order of over 10 times larger, and their cumulative effect on global food supply is on average three times more substantial than the direct agricultural supply disruptions in Ukraine. The latter, however, disproportionally impacts low-income countries that are particularly vulnerable to food …

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Progress In The Application Of Nano-Antibody In The Detection Of Small Molecular Contaminants In Food, Jin Ping, Ding Hong-Liu, Jin Xiao-Hong, Shen Qi-Liang, Fan Chun-Yan Apr 2023

Progress In The Application Of Nano-Antibody In The Detection Of Small Molecular Contaminants In Food, Jin Ping, Ding Hong-Liu, Jin Xiao-Hong, Shen Qi-Liang, Fan Chun-Yan

Food and Machinery

The structure and characteristics of nano-antibody and their applications in the detection of mycotoxins, pesticide and veterinary drug residues, small molecule toxic substances and other small molecule pollutants were introduced, and the development direction of nano-antibody in biological detection technology and diagnosis research was prospected.

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Preparation Of Antioxidant Hydrolysate Of Agaricus Blazei Murill, Chen Zhuo-Juan, Ke Xiu-Xian, Huang Xiao Apr 2023

Preparation Of Antioxidant Hydrolysate Of Agaricus Blazei Murill, Chen Zhuo-Juan, Ke Xiu-Xian, Huang Xiao

Food and Machinery

Objective: This study aimed to investigate the technological conditions for the preparation of antioxidant hydrolysate of Agaricus blazei Murill and analyze the nutritional components of the hydrolysate. Methods: Papain, cellulase and pectinase were prepared in mpapain∶mcellulase∶mpectinase ratio of 3∶4∶4 to dissolve the fruiting bodies of A. blazei. Response surface test was used to optimize the enzymatic hydrolysis process of A. blazei. Results: The optimal conditions of compound enzyme hydrolysis were as follows: compound enzyme dosage 0.5%, pH 6.2, hydrolysis temperature 49 ℃, hydrolysis time 147 min. Under these conditions, when the concentration of A. blazei …

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Design And Experiment Of Multi-Station Automatic Powder Loading System Based On Fuzzy Control, Mou Xiang-Wei, Nan Xiang-Gang, Yu Xin-Ye, Chen Lin-Tao Apr 2023

Design And Experiment Of Multi-Station Automatic Powder Loading System Based On Fuzzy Control, Mou Xiang-Wei, Nan Xiang-Gang, Yu Xin-Ye, Chen Lin-Tao

Food and Machinery

Objective: In view of the technical problems such as low efficiency and difficult automatic control of the automatic powder production line for factory rice noodle production. Methods: This research proposed a multi-station automatic powder loading system based on fuzzy control, selecting the deviation E1 between the detected value of the powder height and the preset value, the deviation change rate EC1 and the deviation between the current position of the powder loading car and the position to be loaded. The absolute value E2 was used as the input variable, and the motor speed U1 and the …

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