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Articles 4771 - 4800 of 33722

Full-Text Articles in Agriculture

Research On Process Optimization And Quality Of Alkali Soaking And Steam Fixing For Golden Matcha Green Protection, Ying Lu, Yong-Sheng Tan, Mao-Jun Yao, Qian Yang, Wen Sun Feb 2023

Research On Process Optimization And Quality Of Alkali Soaking And Steam Fixing For Golden Matcha Green Protection, Ying Lu, Yong-Sheng Tan, Mao-Jun Yao, Qian Yang, Wen Sun

Food and Machinery

In this study, golden tea was used as the raw material to optimize the green protection technology in the process of preparing golden matcha by the alkali soaking and steam fixing. Three significant influencing factors were obtained by Plackett-Burman design, including the alkali concentration, alkali soaking time and steam fixing time, and the process optimization was studied by the steepest ascent design and Box-Behnken design. The optimal conditions were as follows: The alkali concentration 0.15%, alkali soaking time 20 min, steam fixing time 92 s, solid-liquid ratio 1∶20 (g/mL), and the thickness of leaves 1 cm. Undercontrol of these conditions, …

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Study On Microwave Drying Characteristics Of Instant Arrowhead Slices And Kinetic Model, Xiao-Xian Tang, Zhen-Hua Duan, Ai-Qing Ren, Wei-Wen Duan, Han-Sen Luo, Cheng-Zhen Lin, Li-Ya Meng Feb 2023

Study On Microwave Drying Characteristics Of Instant Arrowhead Slices And Kinetic Model, Xiao-Xian Tang, Zhen-Hua Duan, Ai-Qing Ren, Wei-Wen Duan, Han-Sen Luo, Cheng-Zhen Lin, Li-Ya Meng

Food and Machinery

The microwave drying characteristics of arrowhead slices was researched, and the drying kinetics model was established on the basis of effects of thickness, lay density and microwave power on the microwave drying characteristics of arrowhead were studied. The results show that the microwave drying process of arrowhead slices is mainly characterized by accelerated drying and deceleration, but when the power density was low, the drying rate appeared a constant stage. The greater the thickness and density were, the smaller the change of drying rate it was. The slower the reduction of moisture content was, and the longer drying time it …

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Research Progress On Rapid Pickling Process Of Salted Duck Eggs And Comprehensive Utilization Of Salted Duck Eggs White, Pei-Qing Zan, Yu-Dong Cheng, Yin-Zhe Jin Feb 2023

Research Progress On Rapid Pickling Process Of Salted Duck Eggs And Comprehensive Utilization Of Salted Duck Eggs White, Pei-Qing Zan, Yu-Dong Cheng, Yin-Zhe Jin

Food and Machinery

The technology, processing method and pickling principle of salted egg, and the comprehensive utilization of salted egg white were discussed and analyzed. The advantages and disadvantages of different technologies, including the factors involved in efficiency, economy, environment and operability, etc., were summarized, and their future applications were also prospected.

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Research Advance On The Effects Of Solid-State Biotransformation On The Biological Activity Of Plant Food Processing By-Products, Jia-Xu Chen, Ya-Ping Fu, Yao Gao, Yu Xiao Feb 2023

Research Advance On The Effects Of Solid-State Biotransformation On The Biological Activity Of Plant Food Processing By-Products, Jia-Xu Chen, Ya-Ping Fu, Yao Gao, Yu Xiao

Food and Machinery

Based on the recent reports from domestic and foreign researches, this study elaberated plant food by-products processed by solid-state biotransformation for the enzyme production efficiency and its potential applications. In addition, this study also reviewed solid-state biotransformation on the influence of major biological compounds (e.g., phenolics, flavonoids, polysaccharides etc.) and bio-activities of plant food by-products, and prospected its direction for future development.

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Screening And Identification Of Two Strains Of Β-Glucosidase Producing Symbiotic Fungi In Martianus Dermestoides And The Mechanism Of Combined Transformation Of Ginsenoside, Liu Fang, Yan-Cheng Wang, Wen-Xiu Ji, Wei-Wei Dong Feb 2023

Screening And Identification Of Two Strains Of Β-Glucosidase Producing Symbiotic Fungi In Martianus Dermestoides And The Mechanism Of Combined Transformation Of Ginsenoside, Liu Fang, Yan-Cheng Wang, Wen-Xiu Ji, Wei-Wei Dong

Food and Machinery

Two strains of fungi producing β-glucosidase were screened and identified from Martianus dermestoides. The conversion of rare ginsenosides and fermentation quality were improved by combined fermentation of the two strains. The dynamic fermentation process was studied, and the mechanism of ginsenoside transformation was clarified. Screening was performed by MRS (aesculin, ferric citrate) medium. Two fungi producing β-glucosidase were identified by 18S rRNA gene amplification. The strains were fermented with total ginsenoside, the fermentation products were analyzed by LC-MS/MS. Two fungi producing β-glucosidase were identified as genus Chaetomium and Aspergillus respectively. The fermentation products of WY1 reacted with total …

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Effects Of Different Wheat Flour Quality Characteristics On Steamed Bread Quality, Ya-Ping Yong, Cui-Xia Gao, Yan-Ru Wang, Yun-Ling Li, Xiao-Bing Zhu, Jing Su Feb 2023

Effects Of Different Wheat Flour Quality Characteristics On Steamed Bread Quality, Ya-Ping Yong, Cui-Xia Gao, Yan-Ru Wang, Yun-Ling Li, Xiao-Bing Zhu, Jing Su

Food and Machinery

With fourteen kinds of Hetao wheat flour as the research object, the effects of wheat flour quality indexes, stretching indexes and alveograph indexs on steamed bread quality indexes were analyzed by principal component analysis and clustering analysis. The results showed that wet gluten and protein were positively correlated with the elasticity and resilience of steamed bread, and the correlation coefficients were 0.822, 0.791, 0.643 and 0.752, respectively. The alveograph index P value, W value and Ie value were significantly positively correlated with the specific volume of steamed bread (the correlation coefficient was 0.768 and 0.709). The contribution rate of variance …

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An Uhplc-Ms/Ms Method For Rapid Analysis Of Tea For The Potential Presence Of Illegally Added Flavorings, Zhi-Sen Liang, Yu-Zhen Chen, Lang-Jun Zhou Feb 2023

An Uhplc-Ms/Ms Method For Rapid Analysis Of Tea For The Potential Presence Of Illegally Added Flavorings, Zhi-Sen Liang, Yu-Zhen Chen, Lang-Jun Zhou

Food and Machinery

A qualitative and quantitative method for simultaneous detection of 7 potential presence of illegally-added flavorings, including trans-anethole, coumarin, estragole, lawsone, methyleugenol, pulegone and trans-cinnamaldehyde in tea samples. Tea samples were extracted with acetonitrile-water served as a mixed solvent, subjected to whirlpool oscillation and then diluted properly. After that, anhydrous sodium sulfate, primary secondary amine (PSA) and octadecylsiyl silica gel (C18) were added to the solvent for purification. The centrifugation, the supernatant was filtered over a membrane and separated on a Kinetex C18 column. These 7 target compounds were determined by UHPLC-MS/MS in MRM mode, and quantified utilizing …

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Construction Of Public Food Safety Trust Mechanism In The Context Of Information Asymmetry, Qing-Jie Meng Feb 2023

Construction Of Public Food Safety Trust Mechanism In The Context Of Information Asymmetry, Qing-Jie Meng

Food and Machinery

One of the important reasons for the current lack of trust in food safety among the public is the information asymmetry existing in the relevant core stakeholders. The primary prerequisite for building public trust mechanism of food safety is to clarify the rights and obligations of the stakeholders of the judiciary, government, enterprises and the public based on the background of information asymmetry. Based on an overview of the basic theories of public food management, this study discussed the main dilemmas that the current public food safety trust mechanism is difficult to form, and points out the main scopes and …

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Control System Of Rice Whitening Unit Based On Bp-Pid Controller Optimized By Pso Algorithm, Qiang Li, Jin Zhou, Yong-Lin Zhang, Shao-Yun Song Feb 2023

Control System Of Rice Whitening Unit Based On Bp-Pid Controller Optimized By Pso Algorithm, Qiang Li, Jin Zhou, Yong-Lin Zhang, Shao-Yun Song

Food and Machinery

Aiming at the problems of poor flow stability among the current rice whitening unit, low single machine efficiency, unbalanced whitening or excessive broken rice caused by overmilling, a rice whitening unit control system based on particle swarm optimization (PSO) optimized BP-PID control was proposed. Using the multi-machine collaborative optimization technology, the flow balance control by adjusting the ratio of the rice bran-removing powder and the matching operating parameters of the online rice whitening machine. The parameters of the PID controller was trained through the BP neural network, a mathematical model for the regulation of the rice whitening unit was established, …

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An Improved Of Time Span Of Returning Moisture For Stem Soaking Machine, Jin-Ling Kang, Sheng Cui, Wen-Zhen Huang, Liu-Jing Xie, Lin-Tao Tang, Qi-Xue Zhong Feb 2023

An Improved Of Time Span Of Returning Moisture For Stem Soaking Machine, Jin-Ling Kang, Sheng Cui, Wen-Zhen Huang, Liu-Jing Xie, Lin-Tao Tang, Qi-Xue Zhong

Food and Machinery

Aiming at the problem that the current time span of stem soaking machine can not meet the demand of the time span of stem returning from different raw materials, the design of the existing stem soaking machine was improved. The drainage opening is set at the feed end and the middle part of the transition trough respectively, and then the drainage opening and closing is controlled through the flap door and the cylinder, so as to adjust the moisture return time of the tobacco stalk. Under the premise of other parameter setting being unchanged, the improved stalk dipper's time span …

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Effect Of Refrigerated Storage On Nutritional Composition And Volatile Substances Of Yak Yogurt, Sheng-Sheng Li, Shu-Jie Liu Feb 2023

Effect Of Refrigerated Storage On Nutritional Composition And Volatile Substances Of Yak Yogurt, Sheng-Sheng Li, Shu-Jie Liu

Food and Machinery

The purpose of this study was to investigate the nutritional composition and volatile substances changes of yak yogurt under refrigeration storage. The nutritional composition and volatile substance were measured by amino acid analysis, fatty acid methyl ester method and gas chromatography-mass spectrometry. The results showed that yak yogurt had no significant difference on the contents of protein, fat, lactose and water content (P＞0.05) under refrigeration storage. The total amino acid and flavour amino acid of yak yogurt significant increased after 7 d refrigeration storage (P＜0.05), and the increased rate were 12.96% and 8.51%, respectively; the amino acids score of yak …

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Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Oyster Oligopeptides, Yong Ma, Li-Hui Gao, Xiao-Wen Feng, Rui-Zeng Gu, Tao Han, Wen-Ying Liu Feb 2023

Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Oyster Oligopeptides, Yong Ma, Li-Hui Gao, Xiao-Wen Feng, Rui-Zeng Gu, Tao Han, Wen-Ying Liu

Food and Machinery

Oyster oligopeptides were prepared by enzymolysis from shelled oyster meat. The molecular weight distribution, DPPH radical scavenging capacity, hydroxyl free radical (·OH) scavenging capacity, ABTS free radical scavenging capacity and oxygen radical absorption capacity (ORAC) of oyster oligopeptides were compared before and after digestion in vitro. The changes of antioxidant activity of the oligopeptides after digestion in simulated stomach and intestine were explored. The experimental results showed that the relative molecular weight of oyster oligopeptides was mainly under 1 000 Da, and the average molecular weight of pepsin and trypsin decreased by no more than 8.2%; after pepsin and trypsin …

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Study On The Hypoglycemic Effect Of Dandelion Extract On Type 2 Diabetic Rats, Shuang Yan, Guang-Yao Li, Cong-Shu Dai, Hao-Zhen Cui, Zhen-Yu Liu, Chang-Qing Lin Feb 2023

Study On The Hypoglycemic Effect Of Dandelion Extract On Type 2 Diabetic Rats, Shuang Yan, Guang-Yao Li, Cong-Shu Dai, Hao-Zhen Cui, Zhen-Yu Liu, Chang-Qing Lin

Food and Machinery

Objective: To study the hypoglycemic effect of dandelion extract on type 2 diabetes (T2DM) rats. Methods: High-fat and high-sugar feed and streptozotocin (STZ) were used to establish type 2 diabetic rat model. The blank normal group, model group, dandelion high-dose group (400 mg/kg) and dandelion low-dose group (200 mg/kg) were set up in the experiment, positive group (150 mg/kg). Fasting blood glucose (FBG), glucose tolerance level (OGTT), insulin resistance (FINS) and insulin sensitivity (HOMA-IR) were measured in T2DM rats, and TC, TG, ALT, AST, SOD, GSH, CAT, MDA related indicators were measured. Results: Compared with the model group, the FBG, …

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Effect Of Roasting Process On The Quality Of Tea Used In Green-Tea Beverages, Bin-Zhang Huang, Xiao-Rong Lin, Zhong-Zheng Chen, Yuan-Yuan Zhang, Xiao-Hui Liu, Long-Xin Luo, Bin Li Feb 2023

Effect Of Roasting Process On The Quality Of Tea Used In Green-Tea Beverages, Bin-Zhang Huang, Xiao-Rong Lin, Zhong-Zheng Chen, Yuan-Yuan Zhang, Xiao-Hui Liu, Long-Xin Luo, Bin Li

Food and Machinery

To explore the effects of the roasting process on the quality of green tea used as raw materials in the industrial production of green tea beverages and to optimize the roasting process, steamed green tea was roasted using a roaster and an oven, respectively. Effects of roasting temperature, roasting time, and the dosage of additional water on the sensory quality, contents of major chemical components, and the composition of volatile components of green tea were analyzed. The roasting process of green tea using roaster and oven was optimized using the orthogonal experiment. The results showed that the odor of grass …

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Study On Nutritional Analysis And Hydrolysis Process Optimization Of Porcine Hemoglobin And Preparation Of Metal Chelating Peptides, Zi-Yi Sun, Jian-Ting Yang, Ning-Ning Xie, Fu-Sheng Zhang Feb 2023

Study On Nutritional Analysis And Hydrolysis Process Optimization Of Porcine Hemoglobin And Preparation Of Metal Chelating Peptides, Zi-Yi Sun, Jian-Ting Yang, Ning-Ning Xie, Fu-Sheng Zhang

Food and Machinery

Taking the porcine haemoglobin as raw material, the basic nutritional indicators and the amino acid composition were detected. Using the hydrolysis degree as the index, the effects of reaction pH, hydrolysis temperature and reaction time were examined. On the basis of single factor experiment, Box-Behnken central composite design was utilized to optimize the hydrolysis process and preparation of metal chelating peptides. Results showed that the porcine haemoglobin has excellent nutritional characteristics and is rich in various amino acids. Moreover,the optimized processing were as followed: pH of 10.69, hydrolysis temperature of 48.50 ℃, hydrolysis time of 6.76 h, substrate concentration of …

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Optimization Of The Boiling Granulation Process Of Lilium Brownii, Le-Bin Yin, Le-Le Li, Xiao-Ke Jin, Ping He, Cong Liao, Dan Liu, Ai-Lian Yang Feb 2023

Optimization Of The Boiling Granulation Process Of Lilium Brownii, Le-Bin Yin, Le-Le Li, Xiao-Ke Jin, Ping He, Cong Liao, Dan Liu, Ai-Lian Yang

Food and Machinery

An instant powder was prepared by using Lilium brow-nii as main raw materials, and huaishan, lotus seeds, barley and red dates as auxiliary materials. Based on the single factor test, the ratio of raw and auxiliary materials, fan frequency, inlet air temperature and peristaltic pump speed were used as influencing factors, product yield and dissolution rate were indicators, and a response surface method was used to optimize the boiling granulation process of Lilium brownii powder. The results showed that the optimal granulation process of response surface were: ratio of raw and auxiliary of 6∶1, the peristaltic pump speed of 5 …

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Optimization Of Fermentation Agent For Dry Mustard, Wen-Qing Li, Feng-Lian Luo, Quan Qing, Yi-Lin Jiang Feb 2023

Optimization Of Fermentation Agent For Dry Mustard, Wen-Qing Li, Feng-Lian Luo, Quan Qing, Yi-Lin Jiang

Food and Machinery

The fermentation characteristics of Lactic acid bacteria strains like Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were researched respectively. According to the growth situation, acid-producing ability, salt resistance, temperature tolerance and adaptability to different pH value of strains, the Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were all could be used as mustard’s fermentation strains. In the mixed strains proportioning optimization experiment, the ferment effect of Leuconostoc mesenteroides∶Lactobacillus plantarum∶Pediococcus pentosaceus = 2∶3∶2 which was the best, the total acid content of the fermented product was 1.07%, the amino acid nitrogen content was 0.16%, the volatile ester content was 2.48 g/kg, …

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Progress On Phytochemicals And Antimicrobial Mechanism Of Cranberry, Xiao-Han Liu, Yuan-Liang Wang Feb 2023

Progress On Phytochemicals And Antimicrobial Mechanism Of Cranberry, Xiao-Han Liu, Yuan-Liang Wang

Food and Machinery

This review summarizes recent studies on the composition and efficacy of phytochemicals contained in cranberry and describes their antimicrobial effects on uropathogenic Escherichia coli, Helicobacter pylori, oral bacteria, and most food-borne pathogens and the mechanism.

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Research Progress Of Preparation Methods And Application Of Nano-Liposomes In Food Industry, Qian Wang, Bao-Miao Ding Feb 2023

Research Progress Of Preparation Methods And Application Of Nano-Liposomes In Food Industry, Qian Wang, Bao-Miao Ding

Food and Machinery

In this review, the types, structural properties, preparation methods and research progress of liposomes in food industry are summarized, and some problems are analyzed and discussed. Moreover, the development trend of nano-liposomes in the future is prospected.

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Effect Of 4-Hydroxyphenylacetic Acid On M1 Macrophage Polarization And The Formation Of Macrophage-Derived Foam Cells, Yu-Zhe Yang, Tong-Yun Li, Wu Li, Rui-Li Yang Feb 2023

Effect Of 4-Hydroxyphenylacetic Acid On M1 Macrophage Polarization And The Formation Of Macrophage-Derived Foam Cells, Yu-Zhe Yang, Tong-Yun Li, Wu Li, Rui-Li Yang

Food and Machinery

The aim of the present study is to investigate the potential anti-atherogenic effect of 4-hydroxyphenylacetic acid (4-HPAA), a major microbiota-derived metabolite of polyphenols, on macrophagepolarization and the formation of macrophage derived-foam cells as well as the underlying molecular mechanisms. 4-HPAA treatment could-significantly decrease the secretion and mRNA levels of TNF-α, IL-6 and IL-1β of M1 macrophages induced by lipopolysaccharide (LPS) and interferon-γ (IFN-γ),indicating its ability to inhibit the polarization of macrophage cell into pro-inflammatory M1-typemacrophage. The results of oil red O staining revealedthat 4-HPAA significantly inhibited theaccumulation of lipid droplets in a dose-dependent manner compared with the model cells. …

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Variation Analysis Of Conventional Chemical Component Content And Sensory Quality Among Different Sections Of Full Flavor, Yi-Qiong Ma, Chao Liu, Liang-Kun Cheng, Bao-Lin Wang, Qian Yao, Yue Li, Ting Cui, Wen-Chao Zheng, Xin-Ling Yang, Mao-Lin Liu Feb 2023

Variation Analysis Of Conventional Chemical Component Content And Sensory Quality Among Different Sections Of Full Flavor, Yi-Qiong Ma, Chao Liu, Liang-Kun Cheng, Bao-Lin Wang, Qian Yao, Yue Li, Ting Cui, Wen-Chao Zheng, Xin-Ling Yang, Mao-Lin Liu

Food and Machinery

In order to provide evidence for cutting and processing of full flavor style flue-cured tobacco leaf in Henan full flavor style flue-cured tobacco leaves, C3F grade tobacco leaf samples in Pingdingshan were sliced into ten portions. In order to study the variation of conventional chemical component content and sensory quality of Henan full flavor style flue-cured tobacco leaves among different sections, using the method of principal component analysis and clustering analysis. The result showed that: the chemical component content of flue-cured tobacco presented otherness and regularity. The content of total nicotine, protein, ratio of nitrogen and nicotine, aroma quality, aroma …

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Text Study On The Civil Infringement Of Food Safety And Perfecting The Approach, Zhou-Lan Liu Feb 2023

Text Study On The Civil Infringement Of Food Safety And Perfecting The Approach, Zhou-Lan Liu

Food and Machinery

Based on the investigation of the civil law of food safety and the food safety law, it was found that the current legislation of civil infringement of food safety was lack of special legislation on civil infringement of food safety. Moreover, the legal compensation of the injured consumers was not effectively guaranteed, and the cost of safeguarding the rights of civil infringement of food safety was too high, and the spiritual compensation was lack of scientific operational provisions needed attention. This review put forward some suggestions on the improvement and construction of the legislation system of civil tort of food …

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Economic Analysis And Regulatory Research On False Publicity Of Health Food, Yao-Zhong Liang, Yan-Bo Jiang Feb 2023

Economic Analysis And Regulatory Research On False Publicity Of Health Food, Yao-Zhong Liang, Yan-Bo Jiang

Food and Machinery

False propaganda lies in the use of "information asymmetry". Effective regulation of false propaganda not only needs to eliminate any possibility of the occurrence of prior information asymmetry from the source, but also needs to take effective legal means to deal with the moral hazard caused by subsequent information asymmetry. In this review, we sorted out the research results of the externality problem of false publicity and the existing legislation of relevant problems, and analyzed the causes of the externality of false publicity. The ways to solve the externality problem were explored, and the existing problems in China's current legislation …

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Design Of Tension Control System Of Food Packaging Machine Based On Fuzzy Fractional-Order Pid, Ya-Nan Hu, Xin Li, Jiao-Fei Huo, Ming-Hui Li, Xiao-Juan Suo Feb 2023

Design Of Tension Control System Of Food Packaging Machine Based On Fuzzy Fractional-Order Pid, Ya-Nan Hu, Xin Li, Jiao-Fei Huo, Ming-Hui Li, Xiao-Juan Suo

Food and Machinery

Aiming at the problem that the film tension control system of food packaging machine has the characteristics of multi-interference, time-varying and non-linearity, and the traditional PID is difficult control, a fuzzy fractional PID film tension control system is designed. Using expert knowledge and mature experience, combined with fractional order control, the control rules of five parameters of fractional order PID are designed, and the on-line real-time tuning of fractional order PID parameters is realized, which improves the precision and stability of bag film tension control. With PLC and touch screen as the core and TIA protal as the development platform, …

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Effect Of Overhead Cool Storage Plate On The Storage Temperature Fluctuation In The Cold Storage During Defrosting, Feng Yang, Qing-Jiang Liu, Rui-Ting Song, Kai Guo Feb 2023

Effect Of Overhead Cool Storage Plate On The Storage Temperature Fluctuation In The Cold Storage During Defrosting, Feng Yang, Qing-Jiang Liu, Rui-Ting Song, Kai Guo

Food and Machinery

In order to reduce the influence of defrosting heat on the temperature fluctuation of the cold storage, this experiment uses two cooling fans in parallel on the basis of continuous defrosting, and studies the influence of defrosting heat on the temperature fluctuation of the cold storage under four working conditions: The resultsindicate that the average temperature of each section of the empty storage is always higher than that of the top cold storage in the process of defrosting; the temperature fluctuation of the top cold storage is 2.52 ℃ and 2.94 ℃ lower than that of the empty storage under …

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Research On Recognition Method For Automatic Orientating Betel Nut, Liang-Pei Hunag, Yong Shu, Xian Wang, Yang Liu Feb 2023

Research On Recognition Method For Automatic Orientating Betel Nut, Liang-Pei Hunag, Yong Shu, Xian Wang, Yang Liu

Food and Machinery

When the betel nut bittern is in the process of betel nut bittern, the betel nut needs to be loaded first. In this process, there will be some places in the wobble plate that are not equipped with betel nut. In turn, it will cause the machine to perform bittern on empty positions, causing waste of bittern and reducing the efficiency of bittern. In view of the situation that the machine is leaking or emptying the betel nut on the betel nut swing plate, it is necessary to identify the betel nut on the bittern plate before the bite point. …

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Study On Key Technologies For Apple Grading Detection Based On Decision Fusion Method, Xue-Jun Li, Hong Cheng Feb 2023

Study On Key Technologies For Apple Grading Detection Based On Decision Fusion Method, Xue-Jun Li, Hong Cheng

Food and Machinery

An apple grading method based on decision fusion of discriminant tree and improved support vector machine was proposed. The method of discriminant tree classification was used to classify fruit diameter, defect area and color, and the particle swarm optimization (PSO) was used to optimize the SVM classification model. The high dimensional features, such as fruit shape, texture and maturity, were used to classify, and the kernel principal component analysis (KPCA) was used to reduce the dimension. While, the concept of decision fusion was introduced to comprehensively evaluate the sample level combined with single feature. The results showed that the method …

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Optimization Of Extraction Technology Of General Flavone From Yunnan Diaphragma Juglandis Fructus And Its Antioxidant Activities And Effects On Lipid-Changed L02 Hepatocytes, Feng Zhang, Ya-Ge Ma, Xi Zhang, Jing-Juan Yang, Sheng-Lan Zhao Feb 2023

Optimization Of Extraction Technology Of General Flavone From Yunnan Diaphragma Juglandis Fructus And Its Antioxidant Activities And Effects On Lipid-Changed L02 Hepatocytes, Feng Zhang, Ya-Ge Ma, Xi Zhang, Jing-Juan Yang, Sheng-Lan Zhao

Food and Machinery

The extraction process of the general flavonoids from Diaphragma juglandis Fructus (DJF) in Yunnan was optimized. and the ability of the general flavonoids extracts to scavenge hydrogen peroxide (H2O2), superoxide anion free radicals (O ·), hydroxyl free radicals (·OH) and DPPH free radicals (DPPH·) and the role of reducing fatty degeneration L02 liver intracellular total cholesterol (TC) and triglycerides (TG) were investigated. The results showed that the best extraction process for general flavonoids from Yunnan DJF was extraction with 55% ethanol at 80 ℃ for 80 min. Under the control of these conditions, the extraction yield …

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Optimization Of Debittering Process By Alkali Method And Its Effect On The Quality Of Bitter Intestine, Li Liu, Yan-Jun Huan, Xin-Yue Diao, Fei Ma Feb 2023

Optimization Of Debittering Process By Alkali Method And Its Effect On The Quality Of Bitter Intestine, Li Liu, Yan-Jun Huan, Xin-Yue Diao, Fei Ma

Food and Machinery

Using bitter intestines as the test material, the effects of the addition amount of baking soda and soda, temperature and time of action on the debittering effect of bitter intestines were investigated through a single factor test. On this basis, response surface analysis was used to optimize the baking soda debittering process conditions. The effect of debittering treatment on the quality of the bitter bowel was studied. The results show that the addition amount of baking soda, the action time and the action temperature have an important effect on the removal of bile acids from the bitter intestine. When the …

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Optimization Of Natto With Double-Bacteria Mixed Fermentation, Dan-Ni Zheng, Meng-Ying Wang, Yi-Han Hu, Liang-Zhong Liu Feb 2023

Optimization Of Natto With Double-Bacteria Mixed Fermentation, Dan-Ni Zheng, Meng-Ying Wang, Yi-Han Hu, Liang-Zhong Liu

Food and Machinery

In order to optimize the processing technology of natto, improve the flavor of the product, and to explore the effect of double-bacteria mixed fermentation on the quality of natto, two better strains were screened through the ratio of the diameter of the hydrolytic colonies (C/H), growth curve of the strains, nattokinase activity and volatile base nitrogen content. The single-factor and orthogonal experiments were used to optimize the process conditions of the two-bacteria fermentation of natto, with nattokinase activity and volatile base nitrogen content as the indicator. The optimal fermentation process of natto with two strains is the ratio …

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