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2021

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Full-Text Articles in Food Science

The Effect On Nutritional Value And Non-Volatile Flavor Substance Content Of Pleurotus Eryngii With Fermentable Corn Steep Liquor, Li Jing, Zheng Xi-Qun, Liu Xiao-Lan Dec 2021

The Effect On Nutritional Value And Non-Volatile Flavor Substance Content Of Pleurotus Eryngii With Fermentable Corn Steep Liquor, Li Jing, Zheng Xi-Qun, Liu Xiao-Lan

Food and Machinery

Objective: In order to improve the comprehensive utilization value of corn steep liquor, fermentable corn steep liquor was used to partially replace bran for cultivation of Pleurotus eryngii. Methods: 6 percent of the nitrogen source in the traditional matrix was replaced by fermentable corn steep liquor in the cultivation of P. eryngii, and the differences in non-volatile flavor composition and nutritional value were analyzed by measuring the content and composition of free amino acids, organic acids, soluble glycol, 5'-nucleotides. Results: The results showed that the chemical scores of P. eryngii amino acids were 50.31 and 48.93, the BV values were …

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Preparation Technology Optimization And Quality Analysis Of Sugarcane Molasses Cooking Wine, Wu De-Guang, Hu Zhi-Hui, Liu Guang-Xin, Shi Wei Dec 2021

Preparation Technology Optimization And Quality Analysis Of Sugarcane Molasses Cooking Wine, Wu De-Guang, Hu Zhi-Hui, Liu Guang-Xin, Shi Wei

Food and Machinery

Objective: A new cooking wine was developed using sugarcane molasses as raw material. Methods: The single factor experiment was used to investigate the optimal composition of yeast mash in the brewing process, and the molasses fermented wine was used as liquor base of cooking wine, prepared in a 5 L automated fermenter under the optimized process condition. The optimal decolorization conditions of activated carbon were screened by using orthogonal test, while the single factor experiment was used to determine the optimal added proportion of the flavoring agents. Results: The optimal composition of the yeast mash in the brewing process of …

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Study On Tobacco Leaf Availability During Threshing And Redrying Process Based On Optimal Combination Weighting, Li Shu-Hao, Hou Kai-Hu, Deng Chao, Chen Xing-Hou, Liu Ya-Qin, Zhang Ji-Wu, Sun Hao-Wei Dec 2021

Study On Tobacco Leaf Availability During Threshing And Redrying Process Based On Optimal Combination Weighting, Li Shu-Hao, Hou Kai-Hu, Deng Chao, Chen Xing-Hou, Liu Ya-Qin, Zhang Ji-Wu, Sun Hao-Wei

Food and Machinery

Objective: In order to further improve the reliability and scientificity of tobacco usability evaluation results in threshing and re-drying process, and to enhance the value of tobacco purchased by cigarette enterprises. Methods: An optimal combination weighting method based on moment estimation theory was proposed to evaluate the availability of chemical components in tobacco leaves. First, based on the subjective and objective weights, with the objective of minimizing the deviation between the combined weights and the subjective weight, the relative importance coefficient of the subjective weights and objective weight was solved to determine the optimal combined weights of chemical indexes. Second, …

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Apple Surface Defect Detection Method Based On Fusion Of Infrared And Visible Images, Wang Yun-Peng, Si Hai-Ping, Song Jia-Zhen, Wan Li Dec 2021

Apple Surface Defect Detection Method Based On Fusion Of Infrared And Visible Images, Wang Yun-Peng, Si Hai-Ping, Song Jia-Zhen, Wan Li

Food and Machinery

Objective: To solve the current situation of manual screening in most cases of Chinese apple classification. Methods: The infrared and visible image fusion algorithm based on multi-scale transformation was used to fuse the collected visible image and infrared image of the apple to obtain a more intuitive fusion image with defect characteristics, and performed image preprocessing operations on the image to obtain a binary value. The image data set was transformed, and then the AlexNet model of the convolutional neural network was used to train, verify and detect the previous Apple surface defect data set. Results: The detection method has …

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The Development Experience And Enlightenment Of American Nutrition Facts Panel, Huang Ze-Ying, Huang Bei-Xun Dec 2021

The Development Experience And Enlightenment Of American Nutrition Facts Panel, Huang Ze-Ying, Huang Bei-Xun

Food and Machinery

Our study collected material and information of the nutrition facts panel from the official website of Food and Drug Administration in America and authoritative literatures, and elaborated the evolution, publicity and education of the nutrition facts panel, implementation effect and deficiency, American front of package labels related to the nutrition facts panel, and comparison with the nutrition facts table in China. Moreover, the successful experience and enlightenments were summarized, and the advice for improving the nutrition facts table in China was also proposed.

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Changes Of Volatile Flavor Compounds In Lemon Pulp During Vacuum Freezing, Wang Hai-Ou, Duan Xiao-Jie, Wu Yu-Long, Ben Ai-Ling, Zhang Wei, Hua Chun Dec 2021

Changes Of Volatile Flavor Compounds In Lemon Pulp During Vacuum Freezing, Wang Hai-Ou, Duan Xiao-Jie, Wu Yu-Long, Ben Ai-Ling, Zhang Wei, Hua Chun

Food and Machinery

Objective： The variation characteristics of volatile flavor compounds in lemon pulp during vacuum freezing were investigated in this study, aiming to provide theoretical guidance for the regulation of the volatile flavor quality of the vacuum frozen lemon pulp. Methods： The analysis technologies of the electronic nose （E-nose） and gas-mass spectrometry （GC-MS） were employed to measure the volatile flavor compounds in fresh samples and frozen samples after 10, 20, and 30 minutes of vacuum-freezing, respectively. Results： The results showed that E-nose could be used to analyze different types of volatile flavor compounds in lemon pulp. The samples with different freezing time …

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Comparison Of Taste And Aroma Components Between Whole Passion Fruit And Fruit Juice Fermented Wine, Hu Lai-Li, Qin Li-Kang, Wang Yu-Zhu Dec 2021

Comparison Of Taste And Aroma Components Between Whole Passion Fruit And Fruit Juice Fermented Wine, Hu Lai-Li, Qin Li-Kang, Wang Yu-Zhu

Food and Machinery

Objective: This study aimed to promote the quality of passion fruit wine. Methods: Passion fruit wine was brewed with whole passion fruit and juice as raw materials, and the contents of organic acids, amino acids and volatile compounds were measured respectively. Then the flavor components of passion fruit wine were evaluated by combining the results of electronic tongue test. Results: The main organic acids in the two fermented passion fruit wines were tartaric acid, citric acid, lactic acid and malic acid, while the content of the first three organic acids in whole fruit wine was significantly higher than that in …

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Analysis Of Volatile Aroma Components Of Ampelopsis Grossedentata Tea With Different Processing Technology Based On Gc-Ms Combined With Roav, Zhang Jin-Cheng, Yu Ji, Ma Cheng-Jin, Yao Mao-Jun, Wu Zhu-Qing Dec 2021

Analysis Of Volatile Aroma Components Of Ampelopsis Grossedentata Tea With Different Processing Technology Based On Gc-Ms Combined With Roav, Zhang Jin-Cheng, Yu Ji, Ma Cheng-Jin, Yao Mao-Jun, Wu Zhu-Qing

Food and Machinery

Objective: This study aimed to explore the influence of processing technology on characteristic aroma components of Ampelopsis Grossedentata tea. Methods: Four different samples of A. Grossedentata were prepared by traditional processing technology, black tea processing technology, green tea processing technology and dark tea processing technology, and the key flavor compounds of different samples were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry combined with relative odor activity （ROAV）, taking the naturally dried A. Grossedentata leaves as control. Results: A total of 37 volatile flavor compounds were detected from 4 kinds of A. Grossedentata tea samples and control samples, among …

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Effect Of Degree Of Milling On Volatile Compounds Of Indica Rice After Cooking, Wu Yong-Kang, Lin Qin-Lu, Jiang Zhi-Rong, Chen Chen, He Yi-Rong, Li Jiang-Tao, Cheng Yun-Hui, Ding Yu-Qin Dec 2021

Effect Of Degree Of Milling On Volatile Compounds Of Indica Rice After Cooking, Wu Yong-Kang, Lin Qin-Lu, Jiang Zhi-Rong, Chen Chen, He Yi-Rong, Li Jiang-Tao, Cheng Yun-Hui, Ding Yu-Qin

Food and Machinery

Objective: This study aimed to investigate the effect of milling rate on the composition of volatile substances in indica rice. Methods: Indica rice with the ideal milling rate of 0%～14% was prepared from indica rice " Longkezao 1", and the effect of milling degree on the sensory quality of indica rice after cooking was investigated. The volatiles of indica rice after cooking were determined by gas chromatography-ion mobility spectrometry （GC-IMS）. The differences of volatiles of rice with different milling rates were analyzed by fingerprinting and multivariate statistics. Results: The highest sensory scores were obtained for indica rice at a milling …

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Effect Of L-Theanine On Intestinal Immunity Of Rats Under Resistant Starch Feeding, Qu Qing-Yun, Xu Wei, Hu Yuan, Li Yin-Hua, Gong Zhi-Hua, Xiao Wen-Jun Dec 2021

Effect Of L-Theanine On Intestinal Immunity Of Rats Under Resistant Starch Feeding, Qu Qing-Yun, Xu Wei, Hu Yuan, Li Yin-Hua, Gong Zhi-Hua, Xiao Wen-Jun

Food and Machinery

Objective: This study aimed to explore the effect of L-theanine on intestinal immunity of rats under resistant starch feeding. Methods: Different doses of L-theanine [100, 300, 500 mg/（kg·d）] was performed for 28 days in 4-week-old SD male rats by filling the stomach once daily under resistant starch feeding, in order to investigate the regulation of resistant starch combined with L-theanine on intestinal immunity. Results: The results were shown as follows the medium and high dose groups of L-theanine significantly increased the weight of rats, and improved the activities of ileum SOD, GSH-Px with reducing the content of MDA under resistant …

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Changes Of Proteolysis And Microstructure Of Dapanji During The Stir-Fried And Stewed Processing, Zhao Dian-Bo, Li Jun-Guang, Liu Hong-Li, Bai Yan-Hong Dec 2021

Changes Of Proteolysis And Microstructure Of Dapanji During The Stir-Fried And Stewed Processing, Zhao Dian-Bo, Li Jun-Guang, Liu Hong-Li, Bai Yan-Hong

Food and Machinery

Objective: It was expected to provide guidance for the improvement of production technology and standardization of industrial production of dapanji. Methods: The intelligent frying machine was used to make Dapanji according to the traditional frying and stewing technique. The contents of free amino acid were measured by amino acid analyzer, Kjeldahl method was used to measure the content of total nitrogen and non-protein nitrogen, the degradation of myofibrillar protein and the transform of microstructure in Dapanji during the stir-fried and stewed processing were investigated by the SDS-PAGE and Scanning electron microscope. Results: The results indicated that the content of free …

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Determination Of Water-Soluble Vitamins In Infant Milk Powder By Isotope Dilution Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Huang Shui-Lin, He Ming Dec 2021

Determination Of Water-Soluble Vitamins In Infant Milk Powder By Isotope Dilution Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Huang Shui-Lin, He Ming

Food and Machinery

Objective: An ultra performance liquid chromatography-tandem mass spectrometry method was established for the simultaneous determination of multiple water-soluble vitamins in infant milk powder by isotope dilution coupled with ultrasonic extraction. Methods: Sample was dissolved in warm water, then extracted by ultrasonic and adjusted to pH 4.6 with hydrochloric acid and sodium hydroxide. After high-speed centrifugation, finally detected by Ultra Performance Liquid Chromatography-tandem Mass Spectrometry (UPLC-MS/MS). The ionization was carried out in the positive ion mode of the Electrospray Ionization Source (ESI), and the target fragment ions were collected in the Multiple Reaction Monitoring (MRM) mode. Results: The internal standard curve …

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Risk Assessment Model Of Grain Resources Based On Ahp And Random Forest Regression Algorithm, Chen Zhuo, Ding Li, Cao Tian-Hong, Cheng Yun-Hui, Wen Li, Xu Zhou, Chen Mao-Long, Jiao Ye, Li Hong-Hui Dec 2021

Risk Assessment Model Of Grain Resources Based On Ahp And Random Forest Regression Algorithm, Chen Zhuo, Ding Li, Cao Tian-Hong, Cheng Yun-Hui, Wen Li, Xu Zhou, Chen Mao-Long, Jiao Ye, Li Hong-Hui

Food and Machinery

Objective: To ensure the consumption safety of grain resources. Methods: According to the relevant national standards, eight chemical pollutants, such As cadmium （Cd）, arsenic （As）, lead （Pb）, chromium （Cr）, aflatoxin （AFs）, fumonisin （FB）, zearalenone （ZEN） and deoxynivalenone （Don）, were identified as the risk assessment indexes of grain quality and safety, and the entropy weight method was adopted. At the same time, taking the data of evaluation index as the input of risk assessment model, four machine learning algorithms, namely, random forest regression （LR）, support vector machine regression （SVM）, BP neural network regression （BP） and K-nearest neighbor regression （KNN）, are selected …

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Research On The Governance Of Food Safety Network Rumors In The New Media Environment, Wang Jian, Peng Qiao Dec 2021

Research On The Governance Of Food Safety Network Rumors In The New Media Environment, Wang Jian, Peng Qiao

Food and Machinery

This article focuses on the three governance bodies of the government, new media platforms, and the public. From the perspectives, they discussed the governance of food safety network rumors in the new media environment, and put forward specific governance strategies.

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The Applicable Mechanism Of Joint Infringement And Joint Liability In Food Safety Civil Public Interest Litigation, Zeng Li Dec 2021

The Applicable Mechanism Of Joint Infringement And Joint Liability In Food Safety Civil Public Interest Litigation, Zeng Li

Food and Machinery

The application of joint and several liability for joint infringement in food safety civil public interest litigation in China’s judicial practice was discussed, and on this basis, the existing problems were clarified. Then a perfect path was proposed to be distinguishing between collusion-type joint tort true joint and several liability and non-collusion-type joint infringement. Joint infringement real joint and several liability and non-conspiracy joint infringement are not real joint liability, and the litigation strategy is selected according to the different methods of public interest litigation. At the same time, it is necessary to recognize the applicable value of punitive damages …

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International Experience And Enlightenment Of Legal Regulation Of Genetically Modified Food Risk, Liu Li-Xia Dec 2021

International Experience And Enlightenment Of Legal Regulation Of Genetically Modified Food Risk, Liu Li-Xia

Food and Machinery

The legal regulation system of genetically modified food risk in the United States, the European Union, Japan, Australia and other countries is quite different. Through comparative analysis, it is helpful to study the reasons of the system differences and to improve the legal regulation of genetically modified food risk in China.

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Design Of Walnut Belt Continuous Dryer Based On Fluent, Wei Xin-Long, Li San-Ping, Wu Li-Guo, Du Jia-Bao Dec 2021

Design Of Walnut Belt Continuous Dryer Based On Fluent, Wei Xin-Long, Li San-Ping, Wu Li-Guo, Du Jia-Bao

Food and Machinery

Objective: In view of the lack of small continuous walnut drying equipment in the market, a small walnut belt continuous dryer was designed. Methods: Based on the theory of gas-solid heat transfer, the heat fluid solid coupling model in the drying device was established, and the two-dimensional and three-dimensional simulation analysis was carried out with fluent to obtain the distribution and change law of gas temperature field in the drying device and walnut temperature field; By changing the top of the drying chamker from flat top to 30°, build a drying test platform for drying test, compare the test data …

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Improvement Of Security Seal Gluing System In Yb25 Soft Packer, He Ren, Tian Jing, He Sheng-Yue, Tian Sen, Li Wei Dec 2021

Improvement Of Security Seal Gluing System In Yb25 Soft Packer, He Ren, Tian Jing, He Sheng-Yue, Tian Sen, Li Wei

Food and Machinery

Objective: To solve the problem of sealing glue overflow in YB25 Soft box Packer. Methods: Through improving the sealing and gluing system, a fan-shaped gluing wheel with intermittent gluing function was designed, and combined with the improved transmission system to meet its phase requirements. Results: The improved seal label gluing system realized controllable gluing length, the quality defect rate was reduced to 0%, and the monthly maintenance time was reduced by 146 minutes. Conclusion: The improved gluing system runs stably and effectively solves the quality defect of YB25 soft box cigarette packaging label glue overflow.

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Design Of On-Line Detection Device For Cut Tobacco Structure, Wu Wen-Qiang, Li Jun, Chen Long, Jin Yong, Liu Bin, Zhong Ke-Jun, Mao Wei-Jun, Wang Yin-Bin, Xu Wen-Wu Dec 2021

Design Of On-Line Detection Device For Cut Tobacco Structure, Wu Wen-Qiang, Li Jun, Chen Long, Jin Yong, Liu Bin, Zhong Ke-Jun, Mao Wei-Jun, Wang Yin-Bin, Xu Wen-Wu

Food and Machinery

Objective: Solves the problem that the off-line detection method is adopted in the current cut tobacco structure detection, and the detection result lags behind. Methods: Using the air separation dilution method and image intelligent recognition technology, the cut tobacco structure was detected in the air separation room of the silk production line, the length, width and area of cut tobacco were detected online, and the proportion of whole and broken cut tobacco was counted. Results: By comparing the existing off-line detection instruments for cut tobacco structure. The detection device had high measurement accuracy and good stability, and could truly reflect …

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Research On Packaging Design Innovation Of Chongqing Hot Pot Under Single Economy, Zhang Da-Lu, Tang Lan-Ling Dec 2021

Research On Packaging Design Innovation Of Chongqing Hot Pot Under Single Economy, Zhang Da-Lu, Tang Lan-Ling

Food and Machinery

Chongqing hot pot has seized the tide of “single economy” and changed the dining form of hot pot with many people eating, and then broke the traditional consumption scene of hot pot. The packaging of Chongqing hot pot gradually developed to miniaturization and convenience and reflected the emotional resonance with consumers in the packaging. Moreover, it presented the social attributes of the packaging, and met the consumption needs of consumers. “Single economy” and chongqing hot pot, the two completely different attributes of the individual integration, promote the future development of Chongqing hot pot packaging design.

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Flat Design Style And “National Tide” Trend In Light Food Packaging, Xu Hai-Bo, Wu Yu-Qing Dec 2021

Flat Design Style And “National Tide” Trend In Light Food Packaging, Xu Hai-Bo, Wu Yu-Qing

Food and Machinery

Analyzed the current situation of the light food market, expounded the flat design style and expression of light food packaging, proposed that the "national tide" culture fits the aesthetic orientation of the new generation of consumers in the light food market, and looked forward to the light food market The integration trend of "national tide" culture and flat design style in the packaging design process.

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Localization Tendency And Correction Of Chinese Cultural Characteristics In Export Food Packaging, Yang Mei-Jun Dec 2021

Localization Tendency And Correction Of Chinese Cultural Characteristics In Export Food Packaging, Yang Mei-Jun

Food and Machinery

The localization tendency of Chinese cultural characteristics in export food packaging can be effectively corrected from the dimensions of accurately expressing Chinese cultural characteristics, strengthening deep integration into Chinese cultural characteristics, and deeply cultivates the application thickness of elements with Chinese cultural characteristics.

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Construction Of Quality Change And Oxidation Kinetics Model Of Lard During Storage, Liu Shan-Shan, Shen Yue, Huang Xian-Qing, Meng Shao-Hua, Song Lian-Jun, Zhao Jian-Sheng, Qiao Ming-Wu Dec 2021

Construction Of Quality Change And Oxidation Kinetics Model Of Lard During Storage, Liu Shan-Shan, Shen Yue, Huang Xian-Qing, Meng Shao-Hua, Song Lian-Jun, Zhao Jian-Sheng, Qiao Ming-Wu

Food and Machinery

Objective: In order to understand the influence of different storage temperatures on lard oxidation, a temperature-based lard oxidation kinetic model was constructed to realize the rapid prediction of temperature-based lard quality. Methods: Stored the lard at 50, 60, 70 ℃. During lard storage, the peroxide value （POV） of lard fat, Thiobarbituric acid value （TBARs） and acid value （acid value, AV） and other indicators were regularly measured, and the oxidation kinetic model between each indicator and storage temperature and storage time was established. Results: Under the same temperature, the oxidation degree of lard deepened with the increase of time, and the …

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Effect Of Perilla Extract On The Oxidative Stability Of Schizochytrium Oil, Lin Rong-Fang, Gao Li-Wei, Xu Meng-Hao, Zhao Xiang-Zhong Dec 2021

Effect Of Perilla Extract On The Oxidative Stability Of Schizochytrium Oil, Lin Rong-Fang, Gao Li-Wei, Xu Meng-Hao, Zhao Xiang-Zhong

Food and Machinery

Objective: The effect of perilla extract on the stability of Schizochytrium oil was investigated. Methods: With peroxide value, malondialdehyde value, anisidine value, and conjugated diene value as evaluation indicators, the effects of different concentrations of perilla extract, 0.04% tea polyphenols and 0.02% TBHQ on the oxidation stability of Schizochytrium oil was explored by forced oxidation method, respectively. A gas-mass spectrometry was used to detect the changes of fatty acid composition in Schizochytrium oil. Results: After 15 d of forced oxidation, the content of unsaturated fatty acids in the 0.10% perilla extract group was increased by 16.91%, compared to the blank …

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Fatty Acid Composition Analysis And Antioxidant Activity Of Watermelon Seed Oil, Pan Peng-Hui, Luo Wei-Qiang, Mo Dan, Pang Xiao Dec 2021

Fatty Acid Composition Analysis And Antioxidant Activity Of Watermelon Seed Oil, Pan Peng-Hui, Luo Wei-Qiang, Mo Dan, Pang Xiao

Food and Machinery

Objective: This study focused on the fatty acid composition and antioxidant activity of watermelon seed oil. Methods: The watermelon seed oil was extracted by Soxhlet extraction from the watermelon seed, then the watermelon seed oil was esterified. Thereafter, the components and the contents of watermelon seed oil were analyzed and detected used the method of gas chromatography-mass spectrometry (GC-MS), and the antioxidant activity of watermelon seed oil was studied by measuring its ability to reduce iron ions and scavenge DPPH radical, hydroxyl radical and superoxide anion. Results: The results of GC-MS showed that there were 6 fatty acids in watermelon …

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Preparation Of Schizonepeta Polysaccharide And Its Effect On Antimicrobial Activity Of The Juice Of Lily Schizonepeta Pear, Cao Yang, Zhang Li-Fang, Jia Chun-Feng Dec 2021

Preparation Of Schizonepeta Polysaccharide And Its Effect On Antimicrobial Activity Of The Juice Of Lily Schizonepeta Pear, Cao Yang, Zhang Li-Fang, Jia Chun-Feng

Food and Machinery

Objective: The preparation of polysaccharide from Schizonepeta tenuifolia and its effects on the antibacterial activity of the juice of lily-schizonepeta -pear were studied, in order to expand its application in drinks. Methods: The optimal preparation technology of polysaccharide from S. tenuifolia was studied by orthogonal test. The effect of schizonepeta polysaccharide on antimicrobial activity of the juice of lily-schizonepeta -pear was determined by filter paper disc-agar diffusion method. Results: The results showed that the optimal extraction conditions of schizonepeta polysaccharide were as follows: solid-liquid ratio 1∶30 (g/mL), temperature 60 ℃, extraction time 2 h. The extraction yield of polysaccharide was …

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Study On Processing Technology Of Chili Flavor Beef Tallow And Its Volatile Compounds Analysis, Li Dong, He Xin-Yi, Li Yun, Yao Di Dec 2021

Study On Processing Technology Of Chili Flavor Beef Tallow And Its Volatile Compounds Analysis, Li Dong, He Xin-Yi, Li Yun, Yao Di

Food and Machinery

Objective: To expand the application of beef tallow, optimize the technology of chili-flavored beef tallow, study the extraction process, and provide technical support for the processing and application of beef tallow. Methods: The effects of mass ratio, heating temperature and heating time on the quality of chili-flavored beef tallow were studied by using acid value and peroxide value as indexes. The physical and chemical indexes and volatile components in the extraction process were also systematically studied. Results: The results showed that the quality and chili-flavored beef tallow was better under the conditions of mass ratio of 20∶100, heating temperature of …

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Extraction Process Optimization, Composition Analysis Of Volatile Oil From Perilla Frutescens Leaf And Its Antioxidant Activity, Qi Fu-You, Jian Shun-Hua, Liu Yin, Duan Li-Ping, Wu Zhao Dec 2021

Extraction Process Optimization, Composition Analysis Of Volatile Oil From Perilla Frutescens Leaf And Its Antioxidant Activity, Qi Fu-You, Jian Shun-Hua, Liu Yin, Duan Li-Ping, Wu Zhao

Food and Machinery

Objective: The research aimed to optimize the supercritical CO2 extraction process of volatile oil from Perilla frutescens leaf and enhance the practical value of Perilla frutescens. Methods: The optimal parameters for extraction of volatile oil from Perilla frutescens leaf was predicted by single factor experiments （extraction pressure, extraction temperature, extraction time and CO2 flow） and response surface methodology. Then the gas chromatography-mass spectrometry （GC-MS） was applied to determine the chemical components of volatile oil from Perilla frutescens leaf. In addition, its antioxidant activity was explored with the scavenging capacity on DPPH· and ·OH radicals. Results: The optimal process …

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Prediction Model Building For Finished Tobacco Quality Based On Miv-Bp Neural Network, Zhuo Ming, Wang Peng, Wang Kai-Kui Dec 2021

Prediction Model Building For Finished Tobacco Quality Based On Miv-Bp Neural Network, Zhuo Ming, Wang Peng, Wang Kai-Kui

Food and Machinery

Objective: The simulation and prediction model between the process of silk making and the quality of finished tobacco was established. Methods: The average influence value method was used to screen the process parameters in the process of making silk, and then a simulation model of the key process parameters of the silk and the quality of the final tobacco was constructed through the Back-Propagation neural network. Results: Comparing the simulated data with the measured data, the average relative error of the simulated prediction of the filling value was 3.16%; the average relative error of the simulated prediction of the whole …

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Optimization Of The Formula Of Highly Elastic Vegetarian Sausage, Qin Jian-Peng, Ma Xiao-Xiao, Yu De-Yang, Chen Yuan-Yuan, Ma Li-Zhen Dec 2021

Optimization Of The Formula Of Highly Elastic Vegetarian Sausage, Qin Jian-Peng, Ma Xiao-Xiao, Yu De-Yang, Chen Yuan-Yuan, Ma Li-Zhen

Food and Machinery

Objective：

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