Open Access. Powered by Scholars. Published by Universities.®

Agriculture Commons™

Open Access. Powered by Scholars. Published by Universities.®

Discipline
Institution
Keyword
Publication Year
Publication
Publication Type
File Type

Articles 5491 - 5520 of 33724

Full-Text Articles in Agriculture

Effects Of Soybean Protein Isolate And Carrageenan On Gel Properties Of Myofibrillar Protein From Loach, Sun Peng-Peng, Wang Wei, Li Ruo-Tong, Zhu Hong, Ren Yuan-Yuan Oct 2022

Effects Of Soybean Protein Isolate And Carrageenan On Gel Properties Of Myofibrillar Protein From Loach, Sun Peng-Peng, Wang Wei, Li Ruo-Tong, Zhu Hong, Ren Yuan-Yuan

Food and Machinery

Objective: In this study, the effects of exogenous additives on gel properties of myofibrillar protein were explored to improve the property of surimi from fresh-water fish. Methods: The myofibrillar protein of loach was mixed with various contents of soybean protein isolate and carrageenan to prepare composite gel. Its properties were investigated by texture analyzer, color difference analyzer, scanning electron microscope and infrared spectroscopy. Results: With increased content of soybean protein isolate, the gel hardness of myofibrillar protein from loach decreased firstly and then increased; while gel springiness increased firstly and then decreased. Soybean protein isolate could enhance …

Go to article

Quality Comprehensive Assessment And Measurement Amino Acid Content Of 12 Varieties Of Millet, Sun Qiang, Guo Yong-Xia Oct 2022

Quality Comprehensive Assessment And Measurement Amino Acid Content Of 12 Varieties Of Millet, Sun Qiang, Guo Yong-Xia

Food and Machinery

Objective: This study aimed to provide the basis for selection and identification, quality breeding and comprehensive processing and utilization of millet germplasm resources. Methods: 12 varieties of millet were used to be tested objects, amino acid content of millet were measured, and then the content of 17 kinds of amino acids in millet were used to be evaluation index and applied to principal component analysis and comprehensive evaluation of quality. Millet varieties were clustered by clustering analysis. Results: The affected order of millet varieties on the content of 17 kinds of amino acids was Ser＞Lys＞Arg＞His＞Met＞Ile＞Thr＞Gly＞Pro＞Tyr＞Phe＞Asp＞Cys＞Glu＞Leu＞Val＞Ala. 2 principal …

Go to article

Discrete Element Parameter Calibration Of Edible Rose Petals Based On Virtual Stacking Test, Gou Fu-Qiang, Yin Zhi-Hong, Niu Xian-Wei, Yan Yue-Bo Oct 2022

Discrete Element Parameter Calibration Of Edible Rose Petals Based On Virtual Stacking Test, Gou Fu-Qiang, Yin Zhi-Hong, Niu Xian-Wei, Yan Yue-Bo

Food and Machinery

Objective: Calibration of discrete element simulation parameters of edible rose petals. Methods: The discrete element method was used to establish the discrete element model of flexible edible rose petals. The combination of physical accumulation test and virtual accumulation test, the placket Burman test, the steepest climbing test and box Behnken test were used to determine the significant factors and parameter values that affect the accumulation angle, and the significant parameters were optimized. Results: The values of the significant factors affecting the stacking angle after parameter optimization were: petal-petal collision recovery coefficient was 0.05, petal-petal rolling friction coefficient …

Go to article

An Anti-Counterfeit Models Of Cigarette Packaging Paper Based On Same Color Ink By Ftir, Li Hai-Yan, Cai Jie-Yun, Li Dan, Ma Hui-Yu, Xiao Yan Oct 2022

An Anti-Counterfeit Models Of Cigarette Packaging Paper Based On Same Color Ink By Ftir, Li Hai-Yan, Cai Jie-Yun, Li Dan, Ma Hui-Yu, Xiao Yan

Food and Machinery

Objective: Established a group of models used to quickly distinguish anti-counterfeit cigarette packaging paper. Methods: The model based on the same color oil on packaging paper from 3 different brands: Yunyan, Yuxi, and Hongtashan. The Fourier Transform infrared spectroscopy (FTIR) spectrum were collected from 116 samples totally by Attenuated Total Reflection (ATR) accessary. 56 spectrum were used to build the models and 20 samples of each brand were used to verification. Spectrum were second derivative processed and spectral ranges were selected as 3 200~2 700, 1 800~1 580, and 801~720 cm1. Results: Using Mahalanobis distance discriminant method …

Go to article

The Overview Of Sn-2 Palmitate Content In Breastmilkand Current Research Status, Dong Ling, Zhou Xin-Yue, Jiang Yi-Kang, Li Wei, Pan Li-Na Oct 2022

The Overview Of Sn-2 Palmitate Content In Breastmilkand Current Research Status, Dong Ling, Zhou Xin-Yue, Jiang Yi-Kang, Li Wei, Pan Li-Na

Food and Machinery

Thecomparisonofsn-2palmitatecontentinhumanmilk and animal milk in China， Europe and the United States， aswellastheresearchreports onthe physiological functionofinfants and young children were reviewed.The application andpotential prospect of sn-2 palmitate in infant food were also pros-pected.

Go to article

Study On The Relationship Between Polyphenolic Compoundsand The Taste Of Fruit Juice Samples, He Zeng-Yang, Li Yu-Xiu, Zhu Qing-Sheng, Ning Yong, Zhu Xiao-Lan Oct 2022

Study On The Relationship Between Polyphenolic Compoundsand The Taste Of Fruit Juice Samples, He Zeng-Yang, Li Yu-Xiu, Zhu Qing-Sheng, Ning Yong, Zhu Xiao-Lan

Food and Machinery

Objective：This study aimed to clarify the content anddistribution of polyphenols in fruit juice samples and explore theintrinsic connection of the content of polyphenols with the taste offruit juice .Methods： 15 kinds of polyphenols in fruit juice sampleswere determined by HPLC-MS/MS following ethanol ultrasonic-assisted extraction.Various statistical methods such as correlation and_cluster analysis，were used to establish thesensory evaluation system of fruit juice with the values ofdifferent tastes，including sweetness，sourness，bitterness，salty， umami， astringency and piquancy.Lastly， the relationshipbetween the content of polyphenols and sensory evaluation wasexplored by correlation analysis .Results： 14 types of fruit juiceswere divided into four categories owing to …

Go to article

Determination And Principal Component Analysis Of 8 Kinds Of Bioactive Substances In Different Flaxseed Vareties, Sun Qiang, Wang Li-Yan, Jing Rui-Yong, Guo Yong-Cia Oct 2022

Determination And Principal Component Analysis Of 8 Kinds Of Bioactive Substances In Different Flaxseed Vareties, Sun Qiang, Wang Li-Yan, Jing Rui-Yong, Guo Yong-Cia

Food and Machinery

Objective：Thisstudy aimedto investigatethedifference of bio activators from different flaxseed .Methods： 12flaxseed varieties were used as study objectives， 8kindsofbioac-tivat ors from different varieties of flaxseed were measured andanalyzed by principal component and clustering.Results：Theorder of effect of flaxseed varieties on bioactive substances was asfollows：lignan＞total cyanide＞flavone＞phytosterol＞total phe-no lic acid＞to cop hero nic acid＞FRAP value＞DP PH value.3 principal components were extracted by principal component a-nalysis and their accumulative contribution ratereach to82.925%.The first， second and third principal component weremainly determined by flavone and FRAP values， lignan and to co-p hero nic acid， total cyanide and total phenolic acid， respectively.12 flaxseed …

Go to article

Determination Of Soybean And Wheat Allergens In Food By Dual Real-Time Fluorescence Pcr, Jin Ping, Ding Hong-Liu, Zhang Min, Jin Xiao-Hong Oct 2022

Determination Of Soybean And Wheat Allergens In Food By Dual Real-Time Fluorescence Pcr, Jin Ping, Ding Hong-Liu, Zhang Min, Jin Xiao-Hong

Food and Machinery

Objective: A multiplex fluorescence PCR method based on TaqMan probe was developed for simultaneous detection of soybean and wheat allergens in food. Methods: TaqMan probe dual PCR was designed and established based on wheat gliadin gene and soybean lectin gene, respectively. The soybean Lectin gene was detected with FAM marker, and the wheat gliadin gene was detected with HEX marker. Moreover, the eukaryotic 18S rRNA was used as internal reference gene to ensure the effectiveness of the detection system. Results: The multiplex fluorescence PCR method for detection of soybean and wheat allergens created in this …

Go to article

Screening Of Pde-5 Inhibitors In Health Wine By Surface-Enhanced Raman Spectroscopy, Hu Jia-Yong, Zhou Tao-Hong, Yao Xiao-Fan, Yuan Min-Wen, Liu Di Oct 2022

Screening Of Pde-5 Inhibitors In Health Wine By Surface-Enhanced Raman Spectroscopy, Hu Jia-Yong, Zhou Tao-Hong, Yao Xiao-Fan, Yuan Min-Wen, Liu Di

Food and Machinery

Objective: A surface-enhanced Raman spectroscopy (SERS) method was developed for non-targeted screening of PDE-5 inhibitors in health wine. Methods: An appropriate SERS base of colloidal gold was prepared, and SERS analysis was conducted after the base was mixed with 78 kinds of PDE-5 inhibitors. The spectrogram screening database was established, and whether the matching degree was higher than 70% was used as the basis for judging whether the PDE-5 inhibitors were suspected to be added. Finally, the sensitivity and specificity of the method were investigated. Results: The best method of preparing PDE-5 inhibitors of SERS base was …

Go to article

Thermal Analysis Of Ws Series Cooling Agent, 1li Yi-Rong, Zhu Rui-Zhi, Jiang Wei, Jiang Li-Hong, Yang Ji Oct 2022

Thermal Analysis Of Ws Series Cooling Agent, 1li Yi-Rong, Zhu Rui-Zhi, Jiang Wei, Jiang Li-Hong, Yang Ji

Food and Machinery

Objective: Evaluation of the safety of WS series cooling agents for cigarettes. Methods: In this paper, pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) and thermogravimetric (TG) methods were used to study the pyrolysis behavior and content distribution of WS series cooling agents in tobacco under different atmospheres. Results: Through TG/DSC analysis, WS-3, WS-5, and WS-23 had only one obvious thermal weight loss stage, and the maximum weight loss rates occurred at 251.8, 281.6, and 206.5 ℃, respectively. The three cooling agents all showed sharp endothermic peaks before weight loss, and a phase transition process of melting occurred. It was speculated …

Go to article

Research And Enlightenment On Quality And Safety Supervision System Of Agricultural Food Products In Bangladesh, Li Guan-Si, Cao Xiao-Gang, Li Ke, Li Zhi-Yong, Wei Shuang Oct 2022

Research And Enlightenment On Quality And Safety Supervision System Of Agricultural Food Products In Bangladesh, Li Guan-Si, Cao Xiao-Gang, Li Ke, Li Zhi-Yong, Wei Shuang

Food and Machinery

According to the United Nations trade policy review documents, notifications, comments, special trade concerns and official authoritative research reports, the Bangladesh agricultural food product quality and safety regulatory bodies, laws and regulations, standard system, and other aspects were reviewed. It was suggested that Chinese export enterprises take advantage of local agricultural food products to actively explore the import and export trade market between China and Bangladesh. Moreover, Chinese regulators should be followed Bangladesh agricultural food products regulatory system changes, to further strengthen the assistance of agricultural and food product safety system in Bangladesh. Functional advantages can better promote bilateral trade …

Go to article

Research And Development Of Fruit Quality Sorting Machine, Wang Wen-Chao, Ge Feng-Li, Xu Wen-Kai, Zhao Lu-Hai, Li Juan Oct 2022

Research And Development Of Fruit Quality Sorting Machine, Wang Wen-Chao, Ge Feng-Li, Xu Wen-Kai, Zhao Lu-Hai, Li Juan

Food and Machinery

Objective: Improve the quality and efficiency of fruit quality sorting and reduce labor costs. Methods: A fruit quality sorting machine is designed to detect and sort for fruit quality. The sorting machine uses STC8A8K64S4A12 as the slave computer and uses Jetson Xavier NX as the master computer. The sorting machine can achieve the detection and sorting of the fruit on damage and sugar content by artificial intelligence. Results: The accuracy, resolution of sugar degree and speed of the sorter for detecting fruit were 99%, 0.1% and 7 200 h-1, respectively. Conclusion: The device can …

Go to article

Study On Antioxidant Activities Of Proteins And Enzymatic Hydrolysates Of Eight Edible Fungi, Wang Yao-Ran, Zhao Yan, Chen Ming-Jie, Wei Chen-Ying, Zha Lei, Li Zhi-Ping Oct 2022

Study On Antioxidant Activities Of Proteins And Enzymatic Hydrolysates Of Eight Edible Fungi, Wang Yao-Ran, Zhao Yan, Chen Ming-Jie, Wei Chen-Ying, Zha Lei, Li Zhi-Ping

Food and Machinery

Objective: This study focused on the antioxidant activities of eight edible fungiproteins and their hydrolysates. Methods: Eight edible fungi proteins were hydrolyzed using alkaline protease. DPPH free radical scavenging activity, ABTS free radical scavenging activity, Fe2+ chelation rate and reducing power were used to evaluate antioxidant activity. Results: SDS-PAGE electrophoretic profile results indicated that alkaline protease was efficient in hydrolyzing proteins into low molecular weight peptides and amino acid; the antioxidant activity of the alkaline proteolysis product of Volvariellavolvacea was the highest with DPPH free radical scavenging ability (5 140.45±5.35) μg Trolox/g, ABTS free radical scavenging …

Go to article

Optimization Of Extraction Technology Of Total Flavonoids From Rooibos And The Antibacterial Effect On Escherichia Coli, Wang Zhen-Wei, Zheng Li-Jing Oct 2022

Optimization Of Extraction Technology Of Total Flavonoids From Rooibos And The Antibacterial Effect On Escherichia Coli, Wang Zhen-Wei, Zheng Li-Jing

Food and Machinery

Objective: This study aimed to evaluate the antibacterial activity of total flavonoids from rooibos (TFR) against E. coli and explore the application of rooibos resources in food field. Methods: Total flavonoids were extracted by ultrasonic-assisted ethanol extraction, and the extraction process was optimized by response surface test. The antibacterial effects of TFR on E. coli were analyzed by disk diffusion method, double dilution method, growth curve change and transmission electron microscope test. Results: The optimal extraction conditions were as follows: ethanol volume fraction 53%, solid-liquid ratio 1∶27 (g/mL), ultrasonic temperature 77 ℃, ultrasonic time 68 min. Under …

Go to article

Optimization Of Purification Process Of Lutein From Marigold By Macroporous Resin, Wu Hong-Yan, Shi Yan, Li Xiu-Xin, An Qi Oct 2022

Optimization Of Purification Process Of Lutein From Marigold By Macroporous Resin, Wu Hong-Yan, Shi Yan, Li Xiu-Xin, An Qi

Food and Machinery

Objective: This study aimed to improve the purity of lutein in Marigold. Methods: Lutein was extracted from marigold by sunflower seed oil microemulsion. The crude extract of lutein was saponified with KOH-C2H5OH solution and further purified with macroporous resin. Results: In the static test, HP-20 macroporous resin had the best adsorption and resolution effect of lutein. 80% ethanol solution was used as the adsorption solvent, and anhydrous ethanol solution was used as the analytical solvent, with the loading mass concentration of 0.01 mg/mL. The optimal static adsorption conditions were 30 ℃ temperature, adsorption …

Go to article

Classification Of Peanut Quality Based On Coordinated Attention, Wang Chun-Long, Jiang Zhong-Ming, Bao An-Hong Oct 2022

Classification Of Peanut Quality Based On Coordinated Attention, Wang Chun-Long, Jiang Zhong-Ming, Bao An-Hong

Food and Machinery

Objective: This study focuses on solving the problems of large memory consumption, low recognition accuracy and slow recognition speed in the classification process of peanut quality. Methods: A method for classification of peanut quality based on deep learning and image processing was proposed. The Coordinate Attention module was firstly introduced to encode the obtained feature graph into a pair of direction-aware and position-sensitive attention graph, which improved the ability to obtain the information of the region of interest of the graph. Then, Gradient Centralization was used to improve the optimizer. By modifying the parameters of the last fire …

Go to article

Quality Evaluation Of Different Varieties Of Yangzhou Orchid Dry Based On Sensory ProLe Analysis, Entropy Weight Method And Grey Interconnect Degree Analysis, Xie Cheng-Cheng, Chen Jia-Min, Cao Zhong-Wen Oct 2022

Quality Evaluation Of Different Varieties Of Yangzhou Orchid Dry Based On Sensory ProLe Analysis, Entropy Weight Method And Grey Interconnect Degree Analysis, Xie Cheng-Cheng, Chen Jia-Min, Cao Zhong-Wen

Food and Machinery

Objective: The quality characteristics of Yangzhou orchid dry were evaluated scientifically. Methods: Using sensory prole analysis, 14 sensory quality descriptors such as golden, oily, fried fragrance and fragrance were obtained from the initial screening by the M value method. Using correlation analysis and principal component analysis to screen out the core evaluation indexes. The entropy weight method was to assign weight to each index. And the grey correlation degree method was to comprehensively evaluate the quality. Results: The results showed that the strong bite, supple, fragrant and oily were identified as the key sensory descriptors for the …

Go to article

Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie Oct 2022

Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie

Food and Machinery

In this review, the clarification and decolorization of sugar solution in the process of sugar production was summarized. The research status of various clarification and decolorization techniques such as adsorption, oxidation and filtration in sugar production process and the deficiencies of existing methods in production and popularization, were compared and introduced. In addition, the research direction of the clarification technology in sugar industry was discussed.

Go to article

Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan Oct 2022

Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan

Food and Machinery

Objective:The effect of dried silver carp process on quality and safety was studied. Methods: Taking the fresh silver carp as the raw material, the curing concentration (NaCl), curing temperature, curing time, drying temperature and drying time as investigating factors, investigated the effects of different processing conditions on the rehydration rate, color, texture and AGEs formation. Results: The concentration of curing salt and drying temperature had significant effects on the sensory evaluation of dried fish products (P＜0.05), and the optimal processing conditions obtained were curing concentration of 9%, curing temperature of 4 ℃, curing time of 3 h, …

Go to article

Prediction Of Apple Sugar Content Based On Correlation Of Characteristic Gray Series In Darkroom System, Ma Cheng-Tong, Li Jun-Wen, Ouyang Hao-Yi, Tan Sui-Yan, Yang Chu-Ping Oct 2022

Prediction Of Apple Sugar Content Based On Correlation Of Characteristic Gray Series In Darkroom System, Ma Cheng-Tong, Li Jun-Wen, Ouyang Hao-Yi, Tan Sui-Yan, Yang Chu-Ping

Food and Machinery

Objective:In order to realize the detection of apple sugar content, a nondestructive prediction method of apple sugar content based on the characteristic gray series of apple reflection spot image in darkroom system is proposed. Methods:The laser with the peak wavelength of 670 nm absorbed by the apple was used as the illumination light source, which was incident from the illumination port of the integrating sphere. The apple sample was placed at the sample port of the integrating sphere, and the reflection spot of the apple sample was obtained at the measuring port of the integrating sphere. Through the …

Go to article

Effect Of Microbial Nitrosation Inhibitors On The Formation Of Flavor Substances In Air-Dried Sausage, Chen Yuan-Yuan, Ma Kai-Hua, Zhang Yu-Ting, Zheng Xiang-Fei, Zhang Xin-Yu, Ma Li-Zhen Oct 2022

Effect Of Microbial Nitrosation Inhibitors On The Formation Of Flavor Substances In Air-Dried Sausage, Chen Yuan-Yuan, Ma Kai-Hua, Zhang Yu-Ting, Zheng Xiang-Fei, Zhang Xin-Yu, Ma Li-Zhen

Food and Machinery

Objective: To study the effects of microbial nitrification inhibitors on the formation and changes of flavors in air-dried sausages. Methods: Four groups of air-dried sausages were designed: MNI group: 0.05% of microbial nitrosation inhibitors (MNI) were added; MNIP group: 0.05% MNI and an inoculation of PRO-MIX5 commercial starter (Staphylococcus xylose, Lactobacillus sake,and L. plantarum) were added; FBFAP group: fermented beef flavorings and compound antioxidants were added, and the sausages were inoculated with the PRO-MIX5 commercial starter; and CK group: blank control (CK). The flavor of air-dried sausages was determined by an amino acid analyzer, Heracles iii ultra-fast gas phase electronic …

Go to article

Analysis Of Volatile Components In Different Parts Of Lavender Based On Hs-Spme-Gc-Ms, Chen Guo-Tong, Lu Yun, Ma Ping-Ping, Fan Rui, Yang Zhong, Cao Xu Oct 2022

Analysis Of Volatile Components In Different Parts Of Lavender Based On Hs-Spme-Gc-Ms, Chen Guo-Tong, Lu Yun, Ma Ping-Ping, Fan Rui, Yang Zhong, Cao Xu

Food and Machinery

Objective: This study aimed to obtain the volatile components of different parts of lavender in natural condition and provide theoretical basis for quality evaluation and rational utilization of lavender varieties.Methods: Orthogonal experiment was used to optimize the headspace solid phase microextraction (HS-SPME-GC-MS) conditions, and the volatile components of the root, stem, leaf and flower of the representative lavender species France blue were analyzed under the optimal conditions.Results: The optimal conditions of HS-SPME were extraction time 60 min, equilibrium time 20 min and desorption time 5 min. Under the control of these conditions, a total of 36 chemical components …

Go to article

Rapid Determination Of Matrine And Oxymatrine In Honey, Jing Hui-Hua, Xiang Jun, Jiang Deng-Hui, Feng Yan-Ying, Wang Yun-Hao, Wang Liang-Liang Oct 2022

Rapid Determination Of Matrine And Oxymatrine In Honey, Jing Hui-Hua, Xiang Jun, Jiang Deng-Hui, Feng Yan-Ying, Wang Yun-Hao, Wang Liang-Liang

Food and Machinery

Objective:This study aimed to establish a new method for the determination of matrine and oxymatrine in honey by UPLC-MS/MS. Methods: The honey was dissolved in water, and the liquid-liquid extraction pretreatment technology was adopted. The extraction was achieved using ammonia-acetonitrile, with the addition of sodium sulfate to induce a salting out effect. Chromatographic separation was achieved on Inspire HILIC column in the mobile phase composition of acetonitrile and 0.1% formic acid5 mmol/L ammonium acetate buffer. Mass Spectrometry was carried out under the multiple reaction monitoring (MRM) mode with positive electrospray ionization (ESI+) and external standard method for quantitative analysis. …

Go to article

Beef Quality Recognition Based On Classification Feature Extraction And Deep Learning, Wang Xin-Long, Li Xiang Oct 2022

Beef Quality Recognition Based On Classification Feature Extraction And Deep Learning, Wang Xin-Long, Li Xiang

Food and Machinery

Objective: To reduce the influence of data difference and spectral feature redundancy on beef quality recognition. Methods: A beef quality recognition method based on classification feature extraction and deep learning was proposed. The spectral feature extraction method of classified beef was designed, and the improved DPeak algorithm was used for adaptive clustering analysis of spectral data to realize the difference analysis of data. The objective function of beef spectral feature extraction was defined and solved by discrete lion swarm algorithm. The optimal spectral feature subset of each classification was extracted to minimize feature redundancy. The improved lion swarm algorithm (ILSO) …

Go to article

Principles Of Food Safety Regulation Transformation Under The Pursuit Of Co-Governance, Liang Jin-Gang, Qin Guo-Rong Oct 2022

Principles Of Food Safety Regulation Transformation Under The Pursuit Of Co-Governance, Liang Jin-Gang, Qin Guo-Rong

Food and Machinery

Objective: This study aimend to explore the appropriate transformation path of regulatory power for food safety "social co-governance". Methods: The state of "social co-governance" mode of food safety was analyzed and the possible secondary risks of "decentralization" of regulatory authority were analyzed, so as to explain the rational transformation of regulatory authority. Results: The blind decentralization of regulatory power will cause the policy risks of governance loss and disorder, leading to greater food safety accidents. Conclusion: It is necessary to make clear the transformation of "strict supervision to refinement and flexibility", adhere to the transformation of "basic rights of social …

Go to article

Optimization On Parameters Of Collecting And Sorting Device For Discarded Poultry Eggshells And Eggshell Membranes, Yang Yue-Bin, Chen Bo-Chao, Wang Ming-Jiu, Chi Yu-Jie, Chi Yuan Oct 2022

Optimization On Parameters Of Collecting And Sorting Device For Discarded Poultry Eggshells And Eggshell Membranes, Yang Yue-Bin, Chen Bo-Chao, Wang Ming-Jiu, Chi Yu-Jie, Chi Yuan

Food and Machinery

Objective:To efficiently exploited the discarded eggshells and eggshell membranes. Methods: The discarded eggshells was separated and collected. Used Fluent and EDEM coupling simulation to study the flow field characteristic and particles trajectory, which affected by structure parameters such as upper outlet diameter and lower outlet diameter of the collecting barrel. By analyzing flow field characteristic and capture rate of eggshells as well as eggshell membranes, the size of collecting barrel was optimized. The top angle, the vacuum of suction machine, the feeding inlet air velocity, the solid load of feeding inlet were used as the test factors. The recovery …

Go to article

Optimization And Test Study On Parameters Of Helical Axis Based On Edem Solid-Liquid Separation Device, Chang Jin-Pan, Guo Lin, He Xiao-Mei, Wang Jian-Kun, Fang Qi-Ming Oct 2022

Optimization And Test Study On Parameters Of Helical Axis Based On Edem Solid-Liquid Separation Device, Chang Jin-Pan, Guo Lin, He Xiao-Mei, Wang Jian-Kun, Fang Qi-Ming

Food and Machinery

Objective: To solve the problems of low dehydration rate of solid-liquid separation device and discharge not free of kitchen waste. Methods: By Optimizing the parameters of the key parts of the solid-liquid separation device, modeling the solid-liquid separation device based on Creo, analyzing the extrusion process through EDEM simulation software, the optimized screw shaft prototype was made and verified. Results: The optimized spiral shaft structure parameters were conveying distance 373 mm, compression distance 180 mm, compression end diameter 96 mm, spiral blade diameter 98 mm and axis length 553 mm; the force range of solid-liquid separation device was 2.7~4.5 N, …

Go to article

An Automatic Recognition Method For Food Foreign Matter Based On Improved Convolutional Neural Network, Deng A-Qin, Hu Ping-Xia Oct 2022

An Automatic Recognition Method For Food Foreign Matter Based On Improved Convolutional Neural Network, Deng A-Qin, Hu Ping-Xia

Food and Machinery

Objective: Improve the speed and accuracy of foreign matter identification in food. Methods: Based on the LeNet-5 network structure, the improved CNN model was obtained by adding batch normalization layer and dropout layer. Using this model, a recognition system was established for the automatic recognition of foreign bodies in food images. The performance of the model was analyzed through experiments. Results: Compared with the traditional model, this model has higher detection accuracy and faster recognition speed. The recognition accuracy of food foreign bodies was 99.75% and the recognition time was only 0.332 s. Conclusion: The foreign object recognition model of …

Go to article

Expression Method Of Hand-Painted Illustration In Food Packaging Design, Liu Da-Lin, Zhao Li-Na Oct 2022

Expression Method Of Hand-Painted Illustration In Food Packaging Design, Liu Da-Lin, Zhao Li-Na

Food and Machinery

This paper introduces the concept, origin and expression form of hand-painted illustration, analyzes the application value of hand-painted illustration in food packaging design, and studies the application of hand-painted illustration in food packaging design from four aspects: history and culture, humor and interest, emotional expression and brand concept, which provides a reference for different types of food packaging design.

Go to article

Effects Of Different Concentrations Of Ozone Fumigation On The Storage Quality Of Agaricus Bisporus, Liu Chen-Xia, Qiao Yong-Jin, Tian Shan-Shan, Yao Lian-Mou, Ding Wen-Feng Oct 2022

Effects Of Different Concentrations Of Ozone Fumigation On The Storage Quality Of Agaricus Bisporus, Liu Chen-Xia, Qiao Yong-Jin, Tian Shan-Shan, Yao Lian-Mou, Ding Wen-Feng

Food and Machinery

Objective:This study aimed to investigate the effects of different concentrations of ozone fumigation on the texture and nutritional quality of post-harvestAgaricus bisporus during cool storage. Methods:‘A15’A. bisporus was treated with ozone gas with concentrations of 14.89, 29.77 and 44.65 mg/m3 respectively, and the changes in related indicators of each group during (1±1) ℃ storage were analyzed, such as sensory, texture and nutrition. Results:When stored for 8 days, 29.44 mg/m3 ozone fumigation treatments effectively maintained good springiness, cohesiveness and resilience, and delayed the decrease of the sensory quality, hardness, soluble solids, vitamin C and soluble protein content. Conclusion: …

Go to article

First Prev Next Last