Food Science Commons^™

Numerical Simulation And Optimization Of Starchclassification In Turbo Air Classifiers, Lou Qi, Zhao Jiejun, Yu Jianfeng

Food and Machinery

The ICEM software was used to mesh the model of turbo air classifier and numerical simulation was performed by Fluent software to characterize separation process of potato starch. The effect of parameters such as rotational speed, inlet velocity and number of rotor blades on the cut size were studied. The response surface analysis method was used to optimize process parameters on turbo air classifier. The results indicated that the rotational speed, inlet velocity and number of rotor blades all influenced the cut size of potato starch. The order of effect on cut size was as followed: rotational speed＞inlet velocity＞number of …

Optimization Design Of Flexible Pneumatic Separation System Adapted To The Processing Characteristics Of Slim Cigarettes, Yuan Haixia, Zheng Xi, Zhang Shenghua, Xia Zilong, Lan Zhichao, Li Jun, Wang Shanshan, Guan Aizhang, Zeng Jing, Zhang Kai

Food and Machinery

To reduce the stem sliver content in cut tobacco of slim cigarettes and the cut tobacco content in online removed stem sliver, improve cut tobacco size distribution, and enhance product quality and its stability of slim cigarettes, a three-stage flexible pneumatic separation system was designed adapting to high-flow pneumatic separation of cut lamina of slim cigarettes based on the two-stage pneumatic separation system of cut lamina. The system was mainly made up of input unit, loosening roller, three-stage pneumatic separation tanks, cyclone blanker (settling blanker), transportation unit, output unit, dust extraction pipe and other parts. Its first and second stage …

“Hong Kong Red” Red Wine Brand Shaping Andpackaging Design Based On Fengshui Cultural, Qu Yundong, Mao Han, Zhu Li

Food and Machinery

In view of the current Chinese red wine packaging design lack of national cultural identity, positioning is unclear, brand characteristics weakened and other phenomena. Explore the concept of fengshui, fengshui keeping in good health and fengshui aesthetics in Chinese traditional fengshui culture, and its inheritance and use on the “Hong Kong red” wine brand shaping and packaging design，the purpose is to create the “fengshui red wine” series of products. In trying to bring health and good luck of people's daily life, at the same time, realize their own “good fengshui, good life” management value idea.

The Research On The Packaging Design Of Kazakh Traditional Food, Qin Weiwei

Food and Machinery

Starting from the Kazakh traditional wooden receptacles, the shapes, patterns and colors with ethnic symbols are used to transform the Kazakh traditional food packaging design, forming a unique packaging language and visual characteristics, in order to promote the promotion of traditional food.

Effect Of Pre-Cooling Conditions On Fresh-Keeping To Ice-Temperature Tilapia Fillets, Jin Zhi, Guan Zhiqiang, Lin Min

Food and Machinery

Pre-cooling treatment was introduced before the storage of fish fillets at ice temperature, and the effects of different temperature pretreatment conditions on the quality of tilapia fillets during ice storage were investigated. The tilapia fillets were pre-cooled by setting different pretreatment temperatures (-18, -30, -60 ℃), and the center temperature of the fillets was lowered to -1 ℃, and then stored in -2 ℃. The pH, color, texture, volatile base nitrogen (TVB-N), total number of colonies, thiobarbituric acid value (TBA), and calcium ionize activity (Ca²⁺-ATPase) were used as indicators to investigate the time interval. The next series of …

Analysis Of Quality And Colony Diversity Of Products Of Crayfish Under Different Storage Temperatures, Zhou Tao, Wu Xiaoying, Luo Haibo, Man Wenzeng, Wang Rui, Wan Chenyue

Food and Machinery

In this study, the quality and dominant spoilage flora in products of crayfish during 4 and 25 ℃ storage were studied. The shelf life was determined by measure its physical and chemical indicators. Microbial genomic DNA was extracted from the collected samples, and the changing trend of microbial community was analyzed by high-throughput sequencing technology. Results showed that, with the extension of storage time, species diversity decreased gradually. The dominant flora at 4 ℃ were Oceanobacillus (81.522%) and Shewanella (3.625%). The dominant flora at 25 ℃ were Hathewaya (78.700%), Bacillus (12.380%) and Clostridium sensu stricto (8.707%). This study provided a …

Modeling Of Moisture Diffusion In Two Components Food Of Rice Made Wafer With Impermeable Package, Cheng Xueyu, Qian Yihan, Lu Lixin

Food and Machinery

In this study, a moisture diffusion model of two-component food rice made wafer under a non-permeable packaging condition was established on the basis of water adsorption kinetics experiment and water diffusion coefficient theory under the condition of 23 ℃; The relation between water content and time change of water diffusion among components was calculated based on the Fick’s law, initial conditions, boundary conditions and moisture sorption isotherm, and then the model-calculated of moisture diffusion were tested and analyzed by experiment when the moisture content was between 0.02 and 0.12. The results showed that the experimental data could be tted with …

Ultrasonic-Assisted Preparation, Stability, And Reducing Blood Lipid Of Fish Oil Microcapsule From Grass Carp (Ctenopharyngodon Idella), Liu Xiaoli, Wei Changqing, Zhan Xiaobei, Xia Wenshui

Food and Machinery

With grass carp (Ctenopharyngodon idella) oil used as core material, chitosan (CTS) and soy protein isolate (SPI) as wall materials, CTS/SPI fish oil microcapsule product was prepared by use ultrasonic and spray drying. The embedding rate, particle size, thermal stability, storage stability, fish oil and microcapsule functional fatty acids content changes before and after storage and fall hematic fat action were studied. The results showed that the preparation of microcapsule embedding rate reached 77%, with the average particle size 15.8 μm, and the glass transition temperature (Tg) was 71 ℃. The functional fatty acids content changed little at 60 ℃, …

Antagonistic Effect Of Camphor Leaf Essential Oil On Damage Induced By Pm2.5 In Lung Epithelial Cells A549, Xiong Guohong, Lin Hai, He Jianguo, Li Yinghong, Fu Xiangjin

Food and Machinery

In this paper, the lung cell A549 was used as a model. The protective effect of camphor (C. camphora) leaf essential oil on the A549 exposed to PM2.5 was investigated. Less than 1 mg/mL of essential oil had no effect on A549 cell proliferation, and low concentration had a certain promotion effect. 0.05～1.00 mg/mL essential oil had a significant antagonistic effect on cytotoxicity induced by PM2.5 (P＜0.05). The essential oilsignificantly reduced the content of MDA in the infected cells and increased the activity of SOD and CAT and the content of T-AOC (P＜0.05), indicating that the camphor leaf essential oil …

Optimization On Extracting Process For Red Meat Pitaya Pigment Assisted With Enzymatic-Ultrasonic By Response Surface Methodology, Tian Yan, Duan Xiaoyan, Deng Fangming

Food and Machinery

Using freeze-dried pitaya peel and pulp samples as raw materials, response surface methodology was used to optimize the cellulase-ultrasonic extraction process of pigment from pitaya peel and pulp. The optimal extraction process of pigment from pitaya pericarp was as followed: extraction time 24 min, extraction temperature 39 ℃, ultrasonic power 325 W, ethanol concentration 23%, the yield was (81.661 3±0.762 0) mg/100 g; The optimum extraction conditions of pigment from pitaya pulp were as follows: extraction time 34 min, extraction temperature 41 ℃, ultrasonic power 315 W, ethanol concentration 23%, and the yield was (278.660 4±1.084 2) mg/100 g.

Study On Physicochemical And Sensory Properties, Polyphenolic Composition And Antioxidant Capacity Of Matcha Tea Infusion, Zhang Qiqi, Cheng Junxia, Wang Qi, Wang Haopeng, Yang Na, Guo Juntong, Shao Hongjun

Food and Machinery

The physicochemical and sensory properties, polyphenolic composition, and antioxidant capacity of two kinds of matcha tea infusion were investigated in the present study. The results showed that the pH increased slightly, and the titratable acid content decreased dramatically from the first to the third brew. Meanwhile, the infusions of the first brew had optimal color and scent sensory quality compared with those of the second and third brews. Furthermore, the total polyphenol content, polyphenolic composition, and antioxidant capacity of tea infusions showed no significant difference between the two kinds of matcha tea, but all decreased to some degrees during the …

Study On Two-Stage Partial Block Freeze Concentration To Prepare High Content Apple Cider Vinegar, Li Xiangqin, Zhong Ruimin, Men Geyang, Shan Bin, Liao Caihu, Zhong Pingjuan, Wu Lanjie, Huang Zuanyuan

Food and Machinery

Used the self-developed 50 L progressive partial block freeze concentration pilot equipment to concentrate the soluble solid content of 5.0 °Brix apple cider vinegar. By adjusting the stirring speed and the cold medium temperature, comprehensive energy consumption, time and other factors, explored the optimum technological conditions of the two-stage and recycle liquid entrainment effectively. And at the same time, used solid-phase micro extraction-gas chromatography mass spectrometry to explore the changes of aromatic substances in the difference of apple original vinegar, all levels of concentrated compound liquid, two-stage entrainment solution, entrainment recovery solution and ultimate entrainment. Results: The apple cider vinegar …

Study On The Suitability Of Fresh Tea Leaves From Different Teavarieties For Yellow Tea Processing, Song Yuxin, Zhu Jingjing, Zhang Tuo, Gong Zhihua, Xiao Wenjun

Food and Machinery

Taking the tea varieties of Bixiangzao, Jianbohuang and Taoyuandaye in summer with a bud and one leaf as raw materials, which were processed into yellow tea, respectively. The yellow tea suitability of three tea varieties was discussed via analyzing sensory quality, taste quality and aroma quality. The results showed that compared with Taoyuandaye and Bixiangzao, the fresh leaves of Jianbohuang were more suitable for processing yellow tea, and the yellow tea made from Jianbohuang had golden color in dried tea, delightfully fresh with sweetness, mellow and refreshing in taste, golden with light brightness in the color of tea soup and …

Cold Plasma Technology And Its Effect On The Food Quality And Microorganism, Yang Xinwen, Niu Wenjun, Cheng Junhu, Wang Mansheng

Food and Machinery

This paper briefly described the development status, discharge mode, diagnosis and characterization of active components of cold plasma technology, and discussed the changes of macromolecules such as starch and protein structure in food systems and microbes inactivation in foods, which provides an important theoretical reference and new technical means for the regulation of food quality by cold plasma technology, and also provides theoretical support for the engineering application of this technology.

Research Advances Of Coolants In Tobacco, Wang Ziyan, Han Jingmei, Lei Ping, Mao Deshou, Ren Dabing, Yi Lunzhao, Tang Jianguo

Food and Machinery

In this paper, based on the research references on smoke coolants in recent years, based on its classification and synthesis methods, the paper summarizes the common analysis and detection methods of coolants in cigarettes and their effects on the safety of cigarette smoking, and the future smoke.

Research Progress Of Lactic Acid Bacteria Microcapsule Encapsulation Technology And Common Wall Materials, Liu Renjie, Li Zhe, Mao Sining, Liang Shan, Zhao Yue, Wang Yuhua

Food and Machinery

Improving the survival rate of lactic acid bacteria in human gastrointestinal tract, the article outlines the definition and development history of microcapsule encapsulation technology, and the commonly used and new microcapsule encapsulation technology. The advantages and disadvantages of interfacial polymerization, phase separation, spray drying, extrusion and high-pressure electrostatic spray drying methods were analyzed. The method of lactic acid bacteria encapsulation was discussed with the common wall materials of lactic acid microcapsules. Combined with the common wall materials of lactic acid bacteria microcapsules, the lactic acid bacteria encapsulation method was discussed, and the effects of compound encapsulation, multi-layer encapsulation and prebiotic …

Application Of Heat Pipe-Heat Pump And Infrared-Heat Pump In Agricultural Product Processing, Li Xiaoyan, Qiang Qiuqiu, Fan Bowei, Fu Jian, Zhao Yifan, Zhang Lihong

Food and Machinery

This paper reviews the research progress of heat pipe-heat pump and infrared-heat pump dry agricultural products with the advantages of short time, good quality and energy saving. The drying efficiency and drying quality change in the drying process are analyzed. The problems of heat pipe-heat pump drying technology and infrared-heat pump drying technology are summarized, which provides new ideas for optimizing dry agricultural products.

The Healthy Benefits And Applications Of Red Rice, Wang Li, Zhu Fan, Wang Fawen, Li Yan, Qian Haifeng, Zhang Hui, Qi Xiguang

Food and Machinery

Red rice contains proteins, amino acids, vitamins, trace elements, and some biological active ingredients. Recently, its health benefits had been reported, including lowering blood glucose and total cholesterol level, antioxidant ability, antitumor activity, and so on. This review summarized the nutrients, health benefits and comprehensive utilization of red rice.

Discussion On The Integrated Development Of Chinese Medicine Diet And Foods For Special Dietary Industry, Li Ling, Xia Xinbin, Zhou Liangrong

Food and Machinery

Chinese medical diet, like foods for special dietary uses, can provide special or targeted physiological substances and nutrients for specific groups with scientific methods, so as to improve the basic nutrition metabolism of specific groups and reduce unnecessary metabolic burden .This article suggests that the traditional Chinese medicine diet with national characteristics and a long history should be integrated with the special diet food industry, so as to promote the rapid growth of the special diet industry with Chinese characteristics and enhance the international competitiveness of China's special diet food.

Determination Of 72 Antibiotics Residues In Raw Milk By Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry, Wang Chengping, Qin Yu, Hou Beibei, Lei Tao, Yu Chenghua, Ge Yu

Food and Machinery

The pretreatment method of antibiotic residues in fresh milk was established and optimized. At the same time, 72 kinds of compounds were effectively extracted and purified, and analyzed by ultra performance liquid chromatography-tandem mass spectrometry. In this paper, the effects of different extraction solvents and purification methods on the recovery rate of the target were investigated and the conditions were optimized. 72 antibiotics were linearly good in the range 1.0䥺[email protected] μg/L. The LOD of the five compounds was 10.0 μg/kg, the LOD of the 15 compounds was 5.0 μg/kg, and the LOD of the remaining 52 compounds was no more …

Hplc Analysis Of Flavonoids In Apocynumvenetum Tea And Its Antioxidation In Vitro, Zhang Jing, Ren Xiaoli, Li Xixi, Yi Sha, Li Chong, Zhao Xin

Food and Machinery

In this study, the contents of rutin and isoquercetin in flavonoids of Apocynumvenetum tea was determined by high performance liquid chromatography (HPLC), and the antioxidant effect in vitro was evaluated. A good separation of rutin and isoquercetin from flavonoids of Apocynumvenetum tea was achieved by vacuum heating reflux combined with macroporous adsorption. Rutin and isoquercetin were separated effectively in the extract of Apocynum venetum teaflavonoids. The results showed good linear relationship, the range of rutin was 0.453 1~9.062 5 μg (r=0.999 55) and that of isoquercetin ranged from 0.258 3 to 5.166 5 μg (r=0.999 65). The recoveries of rutin …

Recognition Of Plant Diseases And Insect Pests In Potato Based On Machine Vision Image Extraction, Wang Yi

Food and Machinery

In order to improve the detection and recognition ability of potato internal diseases and insect pests, image visual feature recognition method was used to detect potato diseases and insect pests, and a method of potato internal diseases and insect pests feature recognition based on machine vision image was proposed. A two-dimensional visual image acquisition model of potato internal diseases and insect pests was constructed, and the visual images of potato internal diseases and insect pests were detected by block fusion, and the characteristics of diseases and insect pests were detected according to the distribution of potato green leafin texture. The …

Study On Antioxidant Components And Antioxidant Activities Of Peels Extracts From Sweet Orange In Hunan Province, Li Juan, Niu Zeyu, Yue Xiangqi, Xie Xuan, Fu Xinjing, Lu Jun

Food and Machinery

Eight kinds of sweet orange peels extracts were investigated to compare their antioxidant active ingredients and antioxidant capacity. The results showed that the highest level of the content of polyphenols, flavonoids, tannins and vitamin C were found in Mayang Bingtang sweet orange peel extracts, which reached 7.60 mg gallic acid equivalent (GAE)/per gram dried sample (g·m_d), 4.57 mg rutin equivalent (RE)/g·m_d, 17.90 tannin (TAE) mg/g·m_d, 17.86 mg vitamin c (VC)/g·m_d, respectively. Meanwhile, Mayang Bingtang orange peel also showed the highest ferric reducing power (81.50±0.93 μmol Trolox equivalent (TE)/g·m_d), and very …

Research Progress On The Effects Of Ozone Treatment On The Structuraland Processing Characteristics Of Food Starches, Xia Rui, Liu Lijun, Cao Mengling, Zhao Guohua, Ye Fayin

Food and Machinery

This review introduces the chemical properties of ozone and the ways of starch ozonation, and then summarizes the effects of ozone treatment on the molecular structure, granular characteristics and processing properties of the starches. The factors effecting the starch ozonation are also reviewed. Further research directions on utilizing ozone reasonably to improve the starch functionalities are also suggested.

Development Of A Dna Mini-Barcoding Protocol Targeting Coi For The Identification Of Elasmobranch Species In Shark Cartilage Pills, Rowena J. Zahn, Anthony J. Silva, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Many elasmobranch (shark and ray) species are considered threatened and their identification in processed products is important for conservation and authentication purposes. However, identification of elasmobranch species in shark cartilage pills has proven difficult using existing methodologies. The objective of this study was to develop a DNA mini-barcoding protocol using a ~130 bp region of the cytochrome c oxidase subunit I (COI) gene for species identification in shark cartilage pills. A total of 22 shark cartilage products underwent DNA extraction in duplicate using the DNeasy Blood and Tissue Kit (Qiagen). The effectiveness of a clean-up step following DNA extraction was …

Investigating The Knowledge Surrounding Folate And Folic Acid In A Cohort Of Vegetarians, Michael Dolan, Katherine Younger, Lucy Brennan, Jessica Roche

SURE Journal: Science Undergraduate Research Experience Journal

Background
The aim is to identify any gaps in the knowledge of folate and folic acid in vegetarians, which is of interest given the increasing adoption of vegetarian type diets.

Methods
In this convenience sample, 106 people answered an online questionnaire regarding folate intake and awareness among vegetarians. This was created using Google Forms and was shared via Facebook, including on various national and college vegetarian group pages. There were 44 questions. Twenty-four participants were excluded, because they reported eating fish, chicken or other meat. Final data analysis included 82 subjects. The majority of these vegetarians were females over the …

The Conjoint Effect Of Front-Label Claims’ Surface Size And Distance-To-Center On Customers’ Visual Attention And Emotional Response, Ana Isabel Rodríguez-Escudero, Pilar Carbonell, Pablo Moreno-Albaladejo

Journal of Applied Packaging Research

The research purpose is to develop a better understanding on how two claim characteristics, surface size and distance-to-center, affect customers’ attention and emotional responses.The study is based on information obtained from 42 shoppers from a retail chain in Great Britain. Visual attention is measured using an eye-tracking methodology and customers’ emotions by electrodermal activity (EDA), a common indicator of autonomic nervous system (ANS). Our research reveals that, for claims located close to the center of the label, increases in surface size compensate for the attention loss associated with moving the claim further off the center. However, for peripheral product claims, …

Imatinib Mesylate Effects On Zebrafish Reproductive Success: Gonadal Development, Gamete Quality, Fertility, Embryo-Larvae Viability And Development, And Related Genes, Nader Ahmadi, Seyed-Mohammadreza Samaee, Robert A. Yokel, Aliasghar Tehrani

Pharmaceutical Sciences Faculty Publications

Imatinib (IM) is a tyrosine kinase (TK) inhibitor (TKI) used to treat chronic myeloid leukemia. Clinical case reports and a few laboratory mammal studies provide inconclusive evidence about its deleterious effects on reproduction. The aim of the current study was to evaluate the potential of zebrafish to characterize IM-induced effects on reproduction and clarify IM effects on reproductive success. To this end, we exposed adult zebrafish to four concentrations of IM for 30 days followed by a 30-day depuration period. IM exposure caused a concentration-dependent, irreversible, suppression of folliculogenesis, reversible decrease in sperm density and motility, decreased fecundity and fertility, …

Seaweeds As Nutraceuticals For Health And Nutrition, Emer Shannon, Nissreen Abu-Ghannam

Articles

Throughout human history, seaweeds have been used as food, folk remedies, dyes, and as mineral-rich fertilisers. Seaweeds as nutraceuticals or functional foods with dietary benefits beyond their fundamental macronutrient content are now a major research and industrial development concept. The occurrence of dietary and lifestyle related diseases, notably type 2 diabetes, obesity, cancer, and metabolic syndrome has become a health epidemic in developed countries. Global epidemiological studies have shown that countries where seaweed is consumed on a regular basis have significantly fewer instances of obesity and dietary-related disease. This review outlines recent developments in seaweed applications for human health from …

Bioinformatics Identification Of Anti-Crispr Loci By Using Homology, Guilt-By-Association, And Crispr Self-Targeting Spacer Approaches, Yanbin Yin, Bowen Yang, Sarah Entwistle

Department of Food Science and Technology: Faculty Publications

Anti-CRISPR (Acr) loci/operons encode Acr proteins and Acr-associated (Aca) proteins. Forty-five Acr families have been experimentally characterized inhibiting seven subtypes of CRISPR-Cas systems. We have developed a bioinformatics pipeline to identify genomic loci containing Acr homologs and/or Aca homologs by combining three computational approaches: homology, guilt-by-association, and self-targeting spacers. Homology search found thousands of Acr homologs in bacterial and viral genomes, but most are homologous to AcrIIA7 and AcrIIA9. Investigating the gene neighborhood of these Acr homologs revealed that only a small percentage (23.0% in bacteria and 8.2% in viruses) of them have neighboring Aca homologs and thus form Acr-Aca …