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Articles 1 - 30 of 5185

Full-Text Articles in Food Biotechnology

Effect Of Cultivation Methods On Volatile Components In Morchella Esculenta, Liu Ni, Jiang Bo, Li Lang Jul 2026

Effect Of Cultivation Methods On Volatile Components In Morchella Esculenta, Liu Ni, Jiang Bo, Li Lang

Food and Machinery

[Objective] To comprehensively reveal the flavor and quality characteristics, and differences of Morchella esculenta under different cultivation methods, and systematically evaluate their volatile aroma components. [Methods] Qualitative and quantitative analyses are conducted on volatile aroma components in M. esculenta cultivated in greenhouses, under forests, and in caves in the vicinity of FAST by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) techniques. The contribution of different components to the overall flavor is assessed by the relative odor activity value (ROAV) method. Based on this, principal component analysis and cluster analysis are conducted, achieving a comprehensive evaluation of the flavor …

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Determination Of Migration Level Of 4-Methyl- 1-Pentene And 1-Decene From Food Contact Materials Using Headspace-Gas Chromatography, Liu Afang, Chen Ranbing, Li Zheng, Kang Feng, Zhao Jinyao Jul 2026

Determination Of Migration Level Of 4-Methyl- 1-Pentene And 1-Decene From Food Contact Materials Using Headspace-Gas Chromatography, Liu Afang, Chen Ranbing, Li Zheng, Kang Feng, Zhao Jinyao

Food and Machinery

[Objective] This study aims to establish an analytical method for detecting the migration levels of 4-methyl-1-pentene and 1-decene monomers from food contact materials into four food simulants, including 4% acetic acid, 10% ethanol, 20% ethanol, and 50% ethanol. [Methods] Chromatographic columns of different polarities and specifications are compared to select the optimal column. The headspace equilibrium temperature and equilibrium time are optimized using peak area as the evaluation index. Methodological validation is performed by conducting recovery experiments at low, medium, and high spiking levels using the soaking solutions of the negative sample of the four food simulants as the matrix, …

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A Surface Defect Detection Model For Fused Images Of Fruits Based On Improved Resnet 18, Si Haiping, Zhao Wenrui, Zhao Yuyang, Li Tingting, Fernado Bacao, Li Yanling Jul 2026

A Surface Defect Detection Model For Fused Images Of Fruits Based On Improved Resnet 18, Si Haiping, Zhao Wenrui, Zhao Yuyang, Li Tingting, Fernado Bacao, Li Yanling

Food and Machinery

[Objective] To enhance the accuracy of detecting fruit surface defects caused by minor mechanical friction during transportation. [Methods] A surface defect detection model for fused images of fruits based on improved ResNet 18 is proposed. To address the challenge of multi-scale feature extraction, the model incorporates a MELA module designed to capture image details more comprehensively. Additionally, an energy function-based regularization loss function is introduced to collaboratively optimize the training process alongside the cross-entropy loss function. Furthermore, a transfer learning strategy is employed to mitigate overfitting. [Results] Experimental results demonstrated that the improved model exhibits exceptional performance in fruit surface …

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Non-Destructive Detection Of Pork Loin Freshness Based On The Yolo V 11 Model, Deng Zhonghui, Xie Wei Jul 2026

Non-Destructive Detection Of Pork Loin Freshness Based On The Yolo V 11 Model, Deng Zhonghui, Xie Wei

Food and Machinery

[Objective] To develop an intelligent method for non-destructive recognition of pork loin freshness based on computer vision technology, which is to be achieved by establishing a classification model for accurate, fast, and non-destructive detection of pork freshness in the cold chain industry. [Methods] A classification detection model is proposed based on the YOLO v11 architecture. First, total volatile basic nitrogen (TVB-N) content and pH values are measured before the meat samples are divided into three categories: "fresh", "less fresh", and "spoiled". A dataset of 4 680 high-resolution images is constructed (generated from 1 247 original images enhanced through operations such …

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Extraction Process Optimization Of Dunaliella Spp. Protein And Its Physicochemical Properties, Wang Xiaochen, Zhang Wei, Jing Yongkang, Xing Fengjie, Zhang Guodong, Zheng Xin Jul 2026

Extraction Process Optimization Of Dunaliella Spp. Protein And Its Physicochemical Properties, Wang Xiaochen, Zhang Wei, Jing Yongkang, Xing Fengjie, Zhang Guodong, Zheng Xin

Food and Machinery

[Objective] Using Dunaliella spp. powder as the raw material, to explore the effect of pH value, alkali dissolution temperature, alkali dissolution time, and solid-liquid ratio on Dunaliella spp. protein extraction. [Methods] The optimal conditions are screened by single-factor experiments. Response surface experiments are designed by the Box-Behnken method to determine the optimal extraction process parameters for Dunaliella spp. protein with the Dunaliella spp. protein extraction rate as the indicator. Additionally, the group composition, secondary structure, amino acid composition, and functional properties of Dunaliella spp. protein are determined. [Results] The optimal extraction process conditions for Dunaliella spp. protein is pH 10.54, …

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Effects Of Various Extraction Methods On The Performance Of Corn Fiber Gum-Pea Protein Composite Gels, Wu Chenglong, Jiang Zhili, Huang Lilin, Tang Leiming, Sun Xiaohong Jul 2026

Effects Of Various Extraction Methods On The Performance Of Corn Fiber Gum-Pea Protein Composite Gels, Wu Chenglong, Jiang Zhili, Huang Lilin, Tang Leiming, Sun Xiaohong

Food and Machinery

[Objective] This study aims to investigate the effects of three extraction methods - alkaline extraction, enzymatic extraction, and acid extraction - on the properties of corn fiber gum (CFG)-pea protein composite gels. [Methods] CFG was extracted from corn bran using the three methods. The gel strength, water-holding capacity, rheological properties, and microstructure of the CFG-pea protein composite gels are evaluated. [Results] The CFG extracted by enzymatic extraction increases the gel strength of pea protein gels from (27.20±2.45) g to (65.80±2.67) g, and the water-holding capacity from (40.60±3.40)% to (75.80±5.10)%. Additionally, it forms a more compact and ordered network structure with …

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Numerical Simulation Of Humidity Field In Baijiu Fermentation Rooms And Influencing Factors, Hao Qi, Shi Yan, Yang Zhengquan, Lin Chunsong, Xu Guangqi, Wen Enhan Jul 2026

Numerical Simulation Of Humidity Field In Baijiu Fermentation Rooms And Influencing Factors, Hao Qi, Shi Yan, Yang Zhengquan, Lin Chunsong, Xu Guangqi, Wen Enhan

Food and Machinery

[Objective] To investigate the effects of ventilation conditions and Daqu stacking methods in the fermentation room on the humidity levels at various points within the room. [Methods] A three-dimensional unsteady gas-solid coupling model of a small-scale fermentation room is established. Then, the humidity field variation patterns in the room are analyzed using the height of the humidifying air supply outlet (H), the interlayer spacing of fermentation racks (h), and the gap between fermentation piles (δ) as variables. Additionally, multi-objective optimization is performed based on response surface methodology (RSM) and the non-dominated sorting genetic algorithm II (NSGA-II). [Results] H, h, and …

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Research Progress In The Extraction And Purification Processes And Biological Activities Of Flavonoids From Cuscutae Semen, Li Renxin, Xiong Ying, Song Hui Jul 2026

Research Progress In The Extraction And Purification Processes And Biological Activities Of Flavonoids From Cuscutae Semen, Li Renxin, Xiong Ying, Song Hui

Food and Machinery

Cuscutae Semen is a Chinese herbal medicine and a raw material for health foods in China, with flavonoids being a group of its main functional components. This article provides a systematic review of the extraction and purification techniques - reflux, ultrasonic, Soxhlet, microwave-assisted, flash, enzymatic hydrolysis, and supercritical CO2 extraction methods - of flavonoids from Cuscutae Semen. Furthermore, it elaborates on the biological activities such as reproductive protection, anti-tumor effect, anti-oxidative stress effect, liver and kidney protection, and immune regulation of flavonoids from Cuscutae Semen, as well as their related mechanisms. Moreover, this paper makes an outlook on the development …

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Heat Transfer Analysis And Packaging Optimization Design Of Self-Heating Rice, Sun Haowen, Li Huan, Wu Xiaomeng, Mao Like Jul 2026

Heat Transfer Analysis And Packaging Optimization Design Of Self-Heating Rice, Sun Haowen, Li Huan, Wu Xiaomeng, Mao Like

Food and Machinery

[Objective] To further understand the influence of the heat transfer process on the quality of self-heating foods and improve the heating rate of existing self-heating rice products. [Methods] A combination of virtual simulation and experimental methods was used to analyze the actual temperature variations during the heating process of self-heating rice and the effects of heat transfer on rice texture. A three-dimensional heat transfer model of self-heating rice was established using COMSOL software to investigate the heat transfer process, and the packaging design of self-heating rice was optimized with the objective of maximizing the heating rate. [Results] After reheating and …

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Effect Of Lotus Leaf Powder Addition On Whole Wheat Dough Characteristics And Whole Wheat Bread Quality, Chen Rui, Gong Lingxiao Jul 2026

Effect Of Lotus Leaf Powder Addition On Whole Wheat Dough Characteristics And Whole Wheat Bread Quality, Chen Rui, Gong Lingxiao

Food and Machinery

[Objective] To determine the optimum addition of lotus leaf powder in whole wheat flour, thus improving the nutritional value of whole wheat bread while maintaining high quality. [Methods] Rapid viscosity analyzer, rheometer, and texture analyzer are employed to explore the pasting properties of the composite flour, the rheological characteristics of the dough, and the texture properties of the bread. Additionally, the effect of lotus leaf powder on the quality of whole wheat bread is evaluated using a colorimeter, sensory evaluation, and in vitro digestion evaluation. [Results] The analysis reveals that as the lotus leaf powder addition is increased, a significant …

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Effects Of Extraction Methods On The Composition And Physicochemical Properties Of Flavonoids From Lycium Barbarum Leaves, Li Juanxia, Li Jianxin, Gao Jianying, Mai Wenting, Fan Yanli, Ma Jinchao, Meng Xuemei Jul 2026

Effects Of Extraction Methods On The Composition And Physicochemical Properties Of Flavonoids From Lycium Barbarum Leaves, Li Juanxia, Li Jianxin, Gao Jianying, Mai Wenting, Fan Yanli, Ma Jinchao, Meng Xuemei

Food and Machinery

[Objective] To investigate the effects of different extraction methods on the efficacy, chemical composition, and functional group characteristics of flavonoids in Lycium barbarum leaves. [Methods] This study comparatively analyzes the effects of three methods - ultrasound-assisted ethanol extraction (UAE), microwave-assisted ethanol extraction (MAE), and aqueous two-phase system (ATPS) - on the yield, composition, and in vitro antioxidant activity of flavonoids from L. barbarum leaves. [Results] UAE and MAE achieve the highest yield of flavonoids from dried L. barbarum leaves. The main components are rutin, quercetin, chlorogenic acid, and kaempferol. The antioxidant capacity of the flavonoid extract from dried L. barbarum …

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Design And Application Of Low-Temperature Heat Pump Belt Drying Technology In Soy Sauce Residue Drying Process, Liu Shumo, Wang Liangliang, Qi Yan, Luo Zhiqiang, Cao Lei Jul 2026

Design And Application Of Low-Temperature Heat Pump Belt Drying Technology In Soy Sauce Residue Drying Process, Liu Shumo, Wang Liangliang, Qi Yan, Luo Zhiqiang, Cao Lei

Food and Machinery

[Objective] To address key issues in conventional soy sauce residue drying processes, including high energy consumption, severe equipment corrosion, and the susceptibility of heat-sensitive nutrients to degradation, a novel integrated drying system was designed and developed to achieve high efficiency, energy savings, and reliable product quality. [Methods] The system integrates key technologies such as spiral air-duct drying and two-stage dust removal. Based on the reverse Carnot cycle principle of a heat pump, a low-temperature drying environment of 40~75 ℃ was established, with the aim of reducing energy consumption while maximizing the retention of the material’s original quality. [Results] The system …

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Dynamic Evolution Law Of Volatile Flavor Components During The Aging Process Of Sauce-Flavored Baijiu, Dai Jiahui, Wang Yanan, Kang Xiaoning, Dai Wenting, Wang Shiping Jul 2026

Dynamic Evolution Law Of Volatile Flavor Components During The Aging Process Of Sauce-Flavored Baijiu, Dai Jiahui, Wang Yanan, Kang Xiaoning, Dai Wenting, Wang Shiping

Food and Machinery

[Objective] To investigate the aroma changes of sauce-flavored Baijiu during different aging periods, and to provide a theoretical basis for Baijiu aroma analysis and modern processing technology research. [Methods] Electronic nose, gas chromatography -mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) were employed. Sauce-flavored Baijiu with different aging times (original liquor, 1-year aged, and 5-year aged) was used as the research objects. Combined with multivariate statistical methods, including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS -DA), the differences in volatile flavor compounds of Baijiu with different aging times were analyzed. [Results] A total of 1 …

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Microwave-Assisted Enzymatic Hydrolysis Of Tibetan Sheep Blood Protein And Analysis Of Product Characteristics, Yu Xilu, Gu Xuedong, Chen Yujin, Zhang Hongxin, Ciren Danzhu Jul 2026

Microwave-Assisted Enzymatic Hydrolysis Of Tibetan Sheep Blood Protein And Analysis Of Product Characteristics, Yu Xilu, Gu Xuedong, Chen Yujin, Zhang Hongxin, Ciren Danzhu

Food and Machinery

[Objective] This study aims to utilize fresh Tibetan sheep blood as raw material, investigate the enhancing effect of microwave-assisted technology on enzymatic hydrolysis efficiency, and achieve high-value utilization of Tibetan sheep blood. [Methods] A microwave-assisted trypsin hydrolysis method is employed to enzymatically hydrolyze the proteins. The optimal hydrolysis conditions are established through single-factor experiments and response surface methodology. The resulting hydrolysates are characterized using scanning electron microscopy (SEM) and a fully automated amino acid analyzer. [Results] The optimal hydrolysis conditions are determined as follows: microwave temperature of 40 ℃, microwave time of 50 min, enzymatic hydrolysis time of 240 min, …

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Analysis Of Inorganic Element Content And Health Risk Assessment Of Ranunculi Ternati Radix From Different Origins, Li Juan, Geng Xiaotong, Yao Weijie, Zhou Tao, Bi Jingjing Jul 2026

Analysis Of Inorganic Element Content And Health Risk Assessment Of Ranunculi Ternati Radix From Different Origins, Li Juan, Geng Xiaotong, Yao Weijie, Zhou Tao, Bi Jingjing

Food and Machinery

[Objective] The variations in inorganic element content and the safety of heavy metals and harmful elements in Ranunculi ternati radix from different origins were investigated. [Methods] The quantitative analysis of 24 elements in the samples was performed by inductively coupled plasma mass spectrometry (ICP-MS). Health risk assessment was conducted using estimated daily intake (EDI), target hazard quotient (THQ), and carcinogenic risk (CR). Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were used for origin identification analysis and differential element screening. [Results] All 25 Ranunculi ternati radix samples from different origins contain abundant macronutrients (K, Na, Ca, and Mg) …

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Rapid Detection Of Viable Salmonella Based On Specific Phage Infection Combined With Fluorescent Rpa, Liu Daofeng, Zhai Yujie, Tan Yucheng, Shan Shan, Lu Jun, Zhong Ziqing Jul 2026

Rapid Detection Of Viable Salmonella Based On Specific Phage Infection Combined With Fluorescent Rpa, Liu Daofeng, Zhai Yujie, Tan Yucheng, Shan Shan, Lu Jun, Zhong Ziqing

Food and Machinery

[Objective] To establish a rapid detection method for viable Salmonella based on specific phage infection and recombinase polymerase amplification (RPA) in response to the key challenge that traditional molecular biological detection methods have difficulty in conveniently distinguishing between viable and non-viable foodborne pathogens. [Methods] Taking advantage of the characteristic that O-1 phage only proliferates in viable bacteria, the phage is added to the enriched sample. After further incubation, total DNA is extracted. Fluorescent RPA is used to determine whether the phage has significantly proliferated, so as to judge the presence of viable Salmonella in the original sample. [Results] After optimization, …

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Establishment Of An Indirect Competitive Elisa For Sulfadimethoxine, Han Lu, Huang Mingyue, Yu Xiang, Li Sijia, Cao Jinbo, Wang Yao, Kang Huaibin Jul 2026

Establishment Of An Indirect Competitive Elisa For Sulfadimethoxine, Han Lu, Huang Mingyue, Yu Xiang, Li Sijia, Cao Jinbo, Wang Yao, Kang Huaibin

Food and Machinery

[Objective] To establish an indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) for the detection of sulfadimethoxine (SDM) in animal-derived foods. [Methods] An artificial antigen is synthesized by conjugating SDM with carrier proteins by the diazotization method. A highly sensitive antibody against SDM is prepared by immunizing animals. Based on this, an ic-ELISA is established and the detection system is optimized. Its detection performance is characterized, and spiked recovery tests are carried out. [Results] When the concentration of the coating antigen is 0.500 μg/mL, the dilution ratio of the horseradish peroxidase-labeled goat anti-rabbit secondary antibody is 1:5000, the reaction time of the …

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Authenticity Identification Of Camellia Seed Oil Based On Gas Chromatography And Chemometrics, Li Jingyan, Li Qin, Han Bo, Zhang Ruixue Jul 2026

Authenticity Identification Of Camellia Seed Oil Based On Gas Chromatography And Chemometrics, Li Jingyan, Li Qin, Han Bo, Zhang Ruixue

Food and Machinery

[Objective] To establish a method for authenticity identification of camellia seed oil. [Methods] The fatty acid composition of camellia seed oil and six common vegetable oils are determined by gas chromatography. Principal component analysis (PCA) is employed to explore the distribution patterns of fatty acids among the vegetable oils and to screen for potentially adulterated oils. Partial least squares discriminant analysis (PLS-DA) is applied to establish a model between fatty acid profiles and actual adulterated oils. Finally, multiple stepwise linear regression analysis is used to establish quantitative analysis models for adulteration in camellia seed oil. [Results] Among the six common …

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Migration Volume Determination And Migration Patterns Of 11 Antioxidants From Degradable Polylactic Acid Straws, Luo Minting, Wu Zhihang, Hu Tengxin, Xu Qingpeng Jul 2026

Migration Volume Determination And Migration Patterns Of 11 Antioxidants From Degradable Polylactic Acid Straws, Luo Minting, Wu Zhihang, Hu Tengxin, Xu Qingpeng

Food and Machinery

[Objective] To establish a method for authenticity identification of camellia seed oil. [Methods] The fatty acid composition of camellia seed oil and six common vegetable oils are determined by gas chromatography. Principal component analysis (PCA) is employed to explore the distribution patterns of fatty acids among the vegetable oils and to screen for potentially adulterated oils. Partial least squares discriminant analysis (PLS-DA) is applied to establish a model between fatty acid profiles and actual adulterated oils. Finally, multiple stepwise linear regression analysis is used to establish quantitative analysis models for adulteration in camellia seed oil. [Results] Among the six common …

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Determination Of Five Fluorescent Whitening Agents In Prepared Dishes By Gel Permeation Chromatography-High Performance Liquid Chromatography, Li Bingbing, Wang Chunlei, Huang Zhenzhen, Dai Li, Wang Kun Jul 2026

Determination Of Five Fluorescent Whitening Agents In Prepared Dishes By Gel Permeation Chromatography-High Performance Liquid Chromatography, Li Bingbing, Wang Chunlei, Huang Zhenzhen, Dai Li, Wang Kun

Food and Machinery

[Objective] To establish a method for the determination of five fluorescent whitening agents (FWAs) in prepared dishes using gel permeation chromatography combined with high-performance liquid chromatography (GPC-HPLC). [Methods] The prepared dish samples were homogenized, ultrasonically extracted with acetonitrile, purified and reconstituted by GPC, then filtered before being analyzed by HPLC. The separation was performed on a Waters Symnetry Shield PR-C18 column (4.6 mm ×250 mm, 5.0 µm) using acetonitrile and water as the mobile phase with gradient elution. [Results] The five FWAs in the prepared dishes showed good linearity within the range of 2~500 µg/L, with correlation coefficients greater than …

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Application Of Slow-Release Plant Essential Oil Preservative Combined With Electron Beam Irradiation In The Preservation Of Shanghai Sand Pears (Pyrus Pyrifolia Nakai ), Yue Ling, Lei Lei, Kong Qiulian, Zheng Qi, Yan Weiqiang Jul 2026

Application Of Slow-Release Plant Essential Oil Preservative Combined With Electron Beam Irradiation In The Preservation Of Shanghai Sand Pears (Pyrus Pyrifolia Nakai ), Yue Ling, Lei Lei, Kong Qiulian, Zheng Qi, Yan Weiqiang

Food and Machinery

[Objective] To investigate the regulatory effects of a composite preservation technology combining slow-release plant essential oil (SPEO) with electron beam irradiation on the storage quality and physiological metabolism of Shanghai sand pears (Pyrus pyrifolia Nakai). [Methods] The fruits of Shanghai sand pear variety 'Cuiguan' are used as test materials. The experiment is conducted with four groups: control, 0.5 kGy electron beam irradiation, SPEO, and 0.5 kGy electron beam irradiation + SPEO. During storage, quality parameters including fruit firmness, weight loss rate, total soluble solids (TSS) content, titratable acid content, and vitamin C (VC) content, as well as physiological metabolism indicators …

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Shrimp Freshness Indicator Film Based On Grape Seed Proanthocyanidin/Curcumin, Li Wenjing, Wang Hui, He Mingxing Jul 2026

Shrimp Freshness Indicator Film Based On Grape Seed Proanthocyanidin/Curcumin, Li Wenjing, Wang Hui, He Mingxing

Food and Machinery

[Objective] To develop a shrimp freshness indicator film with good amine responsiveness and stability for the rapid and non-destructive detection of shrimp quality changes. [Methods] Using sodium carboxymethyl cellulose and starch as film-forming substrates, indicator films were prepared with grape seed proanthocyanidins, curcumin, and their mixtures as indicators. The responses of the three indicator films to aqueous solution pH and trimethylamine were compared. The detection sensitivity and storage stability of the mixed indicator film were further evaluated. The indicator film was then applied to monitor the freshness of Litopenaeus vannamei, and the correlation and kinetics between total volatile basic nitrogen …

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Effect Of Brewing Methods On Colloidal Particle Properties And Antioxidant Characteristics Of Coffee, Gao Guanzhen, Rao Pingfan, Han Cheng, Wang Huiqin, Shan Yunhui Jul 2026

Effect Of Brewing Methods On Colloidal Particle Properties And Antioxidant Characteristics Of Coffee, Gao Guanzhen, Rao Pingfan, Han Cheng, Wang Huiqin, Shan Yunhui

Food and Machinery

[Objective] To investigate the effects of three typical brewing methods - hand drip, French press, and Turkish coffee - on the chemical composition, colloidal structure, and antioxidant activity of coffee, and to elucidate the mechanism of colloidal particles in the delivery of bioactive compounds. [Methods] Three types of coffee samples are prepared using the respective brewing methods. Their physicochemical components are determined and colloidal properties are characterized. The true solution phase and colloidal phase are separated by ultrafiltration, and their in vitro chemical and intracellular antioxidant activities are comparatively evaluated. [Results] Turkish coffee exhibits the highest extraction yield, but thermal …

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Dynamic Changes Of Major Non-Volatile Components During Gongfu Black Tea Processing, Deng Ming, Chen Liang, Liu An, Wei Dongning, Wu Wenliang, Wu Xiaofen, Qi Hui Jul 2026

Dynamic Changes Of Major Non-Volatile Components During Gongfu Black Tea Processing, Deng Ming, Chen Liang, Liu An, Wei Dongning, Wu Wenliang, Wu Xiaofen, Qi Hui

Food and Machinery

[Objective] To investigate the dynamic changes in the major non-volatile chemical components during the processing of Jianghua Kucha 21-3 Gongfu black tea. [Methods] Fresh one-bud-two-leaf autumn tea leaves of Jianghua Kucha 21-3 were used as raw materials. Samples at different processing stages were obtained by liquid nitrogen pre-freezing and freeze-drying. The mass fractions of water extract, tea polyphenols, catechins, theaflavins (TFs), thearubigins (TRs), theabrownins (TBs), caffeine, theanine, free amino acids, and soluble sugars were determined. Additionally, sensory evaluation was conducted on Gongfu black tea processed with different fermentation durations. [Results] During processing, the mass fraction of water extract in Jianghua …

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Effect Of Hot Air Drying Process On The Cracks And Quality Of Jujubes, Hu Linbin, Li Lin, Wang Long, Hu Can, Yi Xiaokang Jul 2026

Effect Of Hot Air Drying Process On The Cracks And Quality Of Jujubes, Hu Linbin, Li Lin, Wang Long, Hu Can, Yi Xiaokang

Food and Machinery

[Objective] To investigate the crack occurrence in jujubes under different hot air drying conditions and the resulting quality differences. [Methods] Jujubes of Xinjiang are taken as the research objects. Based on hot air drying technology, three drying temperature and wind speed levels are set up to explore the drying characteristics and quality changes of crack-free and cracked jujubes under different drying conditions. [Results] Under hot-air drying conditions, the drying rate can be accelerated by increasing drying temperature and wind speed. Compared to crack-free jujubes, cracked ones are prone to moisture loss, thus requiring shorter drying times. Increases in temperature and …

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Research Advances In Rice Bran Oil Bioactive Components And Antioxidant Technologies, Tu Yue, Guo Xiongchang, Zhang Wenhan, Cai Lichuang, Liu Jianping Jul 2026

Research Advances In Rice Bran Oil Bioactive Components And Antioxidant Technologies, Tu Yue, Guo Xiongchang, Zhang Wenhan, Cai Lichuang, Liu Jianping

Food and Machinery

Rice bran oil is a unique natural edible oil with healthy benefits and a reasonable fatty acid composition. Containing natural antioxidant components including phytosterols, oryzanol, tocotrienols, and squalene, rice bran oil is characterized by high nutritional value, diverse physiological functions, and excellent frying performance, thus demonstrating broad application potential. This study reviews the research advances in the bioactive components, physiological functions, factors influencing oxidative stability, and antioxidant technologies of rice bran oil, while providing prospects for future development.

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Research Progress On Effect Of Salt On Pickling Vegetable Quality, Qi Kai, Li Ziyan, Cheng Wenbo, Fan Mingcong, Zuo Daoxi, Li Yan, Wang Li, Zhang Wenbin Jul 2026

Research Progress On Effect Of Salt On Pickling Vegetable Quality, Qi Kai, Li Ziyan, Cheng Wenbo, Fan Mingcong, Zuo Daoxi, Li Yan, Wang Li, Zhang Wenbin

Food and Machinery

Vegetable pickling is a time-honored food preservation and processing method, in which salt (primarily sodium chloride) plays an irreplaceable and core role. This paper systematically reviews the multidimensional effects of curing salt on vegetable quality. It comprehensively covers preservation mechanisms, textural transformations, the formation and conversion of flavor compounds, color stability, and nutritional value changes. Specifically, this article analyzes the decisive role of salt concentration gradients in final product characteristics. Furthermore, it examines the challenges posed by the low salinity, including microbial safety risks, textural deterioration, and flavor imbalances, while proposing corresponding strategies.

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Innovative Application Of Intangible Cultural Heritage Narrative Design In Agricultural Food Packaging, Chen Yanan, Chen Bingyan Jul 2026

Innovative Application Of Intangible Cultural Heritage Narrative Design In Agricultural Food Packaging, Chen Yanan, Chen Bingyan

Food and Machinery

cultural distinctiveness in current agricultural food packaging, this study puts forward an innovative approach to promote the upgrade of agricultural food packaging from functional consumption to cultural consumption through intangible cultural heritage (ICH) narrative design. In terms of methodology, the value of ICH narrative in food packaging is first analyzed, followed by the proposal of a design pathway encompassing three aspects: ICH content selection and story construction, narrative graphic and layout design, and material and process selection, with interactive experience being strengthened by integrating technologies such as the Internet of Things (IoT) and augmented reality (AR). In terms of application …

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Peeling Effect Of Three-Dimensional Turbulent Flexible Friction For Small Yellow Ginger, Sun Fang, Lu Kuirong, Jiang Shuiquan Jul 2026

Peeling Effect Of Three-Dimensional Turbulent Flexible Friction For Small Yellow Ginger, Sun Fang, Lu Kuirong, Jiang Shuiquan

Food and Machinery

[Objective] Aiming at the industrial bottleneck that the industrial peeling of small yellow ginger cannot balance high peel removal rate and low flesh damage rate due to its irregular shape, dense branches, thin and tender peel, a piece of peeling equipment based on three-dimensional turbulent flexible friction is developed. [Methods] Small yellow ginger is taken as the test material. With peel removal rate and flesh retention rate as evaluation indicators, single-factor and L9(34) orthogonal experiments are carried out to optimize three key parameters: processing time, material-water ratio, and stirring speed. Origin is used for data statistics and analysis. [Results] The …

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Research Progress On Plant-Derived Metal Ion Chelating Peptides, Pei Hanzhe, Zhao Hongfei, Zhou Jiahua, Zhang Bolin, Chen Yonghao Jul 2026

Research Progress On Plant-Derived Metal Ion Chelating Peptides, Pei Hanzhe, Zhao Hongfei, Zhou Jiahua, Zhang Bolin, Chen Yonghao

Food and Machinery

Mineral element deficiency can cause many health problems. Traditional metal element supplements have many shortcomings. Food-derived metal element supplements have gradually become a research hotspot. Plant-derived polypeptides have significant advantages in terms of cost and raw material sources. Chelating peptides formed by chelating metal ions with plant-derived polypeptides have the physiological activity of peptides and the functional characteristics of metal elements, which makes them relatively ideal nutritional supplements, showing broad development prospects. This paper collects relevant research reports at home and abroad, and sorts out the preparation process, chelation mechanism and characteristics, and biological activity of plant-derived metal ion chelating …

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