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

Food Biotechnology Commons™

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

Agriculture

Institution
Keyword
Publication Year
Publication
Publication Type

Articles 1501 - 1530 of 4798

Full-Text Articles in Food Biotechnology

Research On Multi-Party Evolutionary Game Model Of Food Supply Chain Under The Application Of Blockchain, Ren Li-Xiao, Song Xuan, Zhang Li, Zhou Na Nov 2021

Research On Multi-Party Evolutionary Game Model Of Food Supply Chain Under The Application Of Blockchain, Ren Li-Xiao, Song Xuan, Zhang Li, Zhou Na

Food and Machinery

Objective: The influencing factors of blockchain application in food supply chain and the behavior problems of all participants in food supply chain are worth exploring. Methods: Using the evolutionary game method, the tripartite game model of food enterprises, government and consumers was constructed, and the replication dynamic equation was established; The effects of different initial values, access cost, premium coefficient and information authenticity on the choice of tripartite strategy were analyzed. Results: The steady state of the system was related to the proportion of the initial strategy population. The block link in cost had a great impact on the strategic …

Go to article

Effects Of Storage Time On Tensile Strength And Thermogravimetric Properties Of Paper-Making Reconstituted Tobacco, Cao Yi, Zhu Huai-Yuan, Wang Qi, Yuan Guang-Xiang, Yin Yu-Dong, Xue Dong Nov 2021

Effects Of Storage Time On Tensile Strength And Thermogravimetric Properties Of Paper-Making Reconstituted Tobacco, Cao Yi, Zhu Huai-Yuan, Wang Qi, Yuan Guang-Xiang, Yin Yu-Dong, Xue Dong

Food and Machinery

Objective: To investigate the effect of storage time on the quality of paper-making reconstituted tobacco, the change of internal chemical components, tensile strength and thermogravimetric properties of paper-making reconstituted tobacco were studied. Methods: Continuous flow analyzer, tensile strength tester and thermogravimetric analyzer were introduced to analyze three kinds of paper-making reconstituted tobacco with different storage time. Results: The contents of total alkaloids, total sugar, total nitrogen and moisture of JS-A and JS-B samples changed significantly with the increase of storage time. While the content of total alkaloids and total nitrogen of JS-C samples didn't change much. Besides, storage time had …

Go to article

Optimization And Validation Of Temperature Parameters Of Burley Tobacco Baking Process, Cheng Chuan-Ling, Yang Shuo, Wang Jian-Min, Zhang Gai-Hong Nov 2021

Optimization And Validation Of Temperature Parameters Of Burley Tobacco Baking Process, Cheng Chuan-Ling, Yang Shuo, Wang Jian-Min, Zhang Gai-Hong

Food and Machinery

Objective： To enhance the content of aroma substances in burley tobacco after baking. Methods: Established the model between the content of reducing sugar after baking and the temperatures of the three drying zones, and optimized the temperatures of the three drying zones by the total amount of aroma substances of burley tobacco after baking. Results: The R2 of the model was 0.947, and the fitting effect was excellent. The effects of temperature in drying zone 2 and 3 on aroma enhancement of burley tobacco was greater than that in drying zone 1, and the best baking conditions were 110 …

Go to article

Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller Nov 2021

Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller

AAES Research Reports and Research Bulletins

Agricultural production, processing, and retail industries are major contributors to Arkansas’ GDP. Agriculture contributes to the state economy through direct agricultural production, value-added processing, and agricultural retail activities. The Agriculture and Food Sector, which is comprised of agricultural production, processing, and retail industries, promotes economic strength through various interactions with other industries. The use of non-agricultural goods and services as inputs into the agricultural sector promotes diversified growth in Arkansas’ economy and thus plays a vital role in maintaining economic stability throughout the state. This report 1) compares the relative size of the Agriculture and Food Sector in Arkansas with …

Go to article

Effects Of Microwave Power On Moisture Migration And Quality Of Persimmon Slices During Microwave Intermittent Drying, Qin Yan-Ting, Duan Zhen-Hua, Wei Zhen-Zhen, Zhou Si-Yun, Tang Xiao-Xian Oct 2021

Effects Of Microwave Power On Moisture Migration And Quality Of Persimmon Slices During Microwave Intermittent Drying, Qin Yan-Ting, Duan Zhen-Hua, Wei Zhen-Zhen, Zhou Si-Yun, Tang Xiao-Xian

Food and Machinery

Objective: The effects of microwave intermittent drying on water dynamics and microstructure of persimmon slices were studied. Methods: Different microwave power （280, 350, 420, 490 and 560 W） were selected to dry the persimmon slices intermittently. The moisture dynamics and migration of persimmon slices during drying were monitored, and the color, texture and microstructure of persimmon slices were analyzed. Results: There were three obvious water peaks corresponding to bound water （T21）, immobilized water T22） and free water （T23） in fresh persimmon. With the increase of drying time, the transverse relaxation time of immobilized water …

Go to article

Screening Of Lactic Acid Bacteria Against Pseudomonas Aeruginosa And Preliminary Study On Its Mechanism, Li Jian-Zhou, Xiao Yao-Ting, Li Hong-Xiao, Chen Xiao-Hua, Li An-Ping Oct 2021

Screening Of Lactic Acid Bacteria Against Pseudomonas Aeruginosa And Preliminary Study On Its Mechanism, Li Jian-Zhou, Xiao Yao-Ting, Li Hong-Xiao, Chen Xiao-Hua, Li An-Ping

Food and Machinery

Objective: In this study, Pseudomonas aeruginosa （PA） was used as the indicator bacteria, and based on the quorum sensing system, the lactic acid bacteria （LAB） that antagonized the effect of PA were screened and the antagonistic mechanism was preliminarily discussed. Methods: The mechanism of LAB antagonizing PA was explored by the tests of Oxford Cup Method screening LAB to inhibit the growth of PA, AI-2 expression of LAB, biofilm formation ability of PA, pyocyanin expression and the AI-2 expression of PA with LAB sterile supernatants, and the analysis of Pearson correlation. Results: The results showed that Lactobacillus gasseri LGchen and …

Go to article

Study On The Production Of Fuqu And The Characteristics Of Enzyme About A Cellulase Producing Bacillus Subtilis, Zheng Zi-Qiang, Wei Chun-Hui, Deng Jie, Huang Zhi-Guo, Zhong Ji-Yu, Ren Zhi-Qiang Oct 2021

Study On The Production Of Fuqu And The Characteristics Of Enzyme About A Cellulase Producing Bacillus Subtilis, Zheng Zi-Qiang, Wei Chun-Hui, Deng Jie, Huang Zhi-Guo, Zhong Ji-Yu, Ren Zhi-Qiang

Food and Machinery

Objective: In order to develop and utilize the resource utilization rate of cellulase producing strains. Methods: A Bacillus subtilis XWS-A with complete cellulase production system and high activity was used as the starting strain to make bacterial Fuqu. Box-Behnken response surface design was used to optimize the technology of Fuqu, and its enzyme production characteristics were explored. Results: The optimum conditions of Fuqu making were fixed inoculum amount of 7.5%, culture temperature of 46 ℃, water content of 46%, Under these conditions, Bacillus subtilis XWS-A was effectively proliferated, and the biomass reached （4.5±0.3）×1011 CFU/g; Fuqu had three kinds of …

Go to article

Analysis Of Microbial Diversity In The Drinking Water Of Karez Well, Turpan, Xinjiang, Hasan Rizwangul, Rahman Nurgul, Yasen Maryamgul, Rixat Elmire Oct 2021

Analysis Of Microbial Diversity In The Drinking Water Of Karez Well, Turpan, Xinjiang, Hasan Rizwangul, Rahman Nurgul, Yasen Maryamgul, Rixat Elmire

Food and Machinery

Objective: To understand the characteristics of the microbial flora in Karez Xinjiang. Methods: Four different kinds of drinking water from Karez in Turpan, Xinjiang were collected, and they were sequenced using Illumina-Hiseq high-throughput sequencing technology. Majiorbio Shengxin Cloud Platform was used to analyze the diversity of microbial community structure. Results: After quality control, there were 446 700 effective bacterial sequences and 407 376 effective fungal sequences. A total of 2 586 OTUs were obtained based on 97% identity. At the phylum level, Proteobacteria was the common dominant bacteria phyla of the four samples. At the genus level, the common dominant …

Go to article

Research On Classification Of Liquor Hops Based On Convolution Neural Network, Pan Bin, Han Qiang, Yao Ya-Chuan Oct 2021

Research On Classification Of Liquor Hops Based On Convolution Neural Network, Pan Bin, Han Qiang, Yao Ya-Chuan

Food and Machinery

Objective: This study focuses on realizing the automatic classification of liquor flowers and then improving the real-time and stability of liquor picking. Methods: The machine vision combined with convolutional neural network was used to replace human eyes for liquor picking. Comparing with many image classification methods, the superiority of the improved algorithm was verified. Results: The results showed that the classification accuracy of the model based on the improved Vgg16 convolutional neural network plus transferring-learning method was up to 96.69%. Conclusion: This method can be used in the real-time classification of Baijiu hops stably.

Go to article

Determination Of Bread Adsorption Isotherm And Comparison Of Determination Methods, Dong Lei, Xiao Man, Jiang Fa-Tang Oct 2021

Determination Of Bread Adsorption Isotherm And Comparison Of Determination Methods, Dong Lei, Xiao Man, Jiang Fa-Tang

Food and Machinery

Objective: This study focuses on investigating the effects of different methods on the determination of adsorption isotherm of bread and the relationship between moisture content and water activity of bread at 25 ℃. Methods: The water adsorption isotherms of bread at 25 ℃ and in the range of 0.100~0.902 water activity (AW) were measured by saturated salt solution method (SSS), dynamic water transfer analyzer (DWT) and dynamic vapor adsorption method (DVS), and then seven different kinds of adsorption models were used to fit the results. Results: The adsorption isotherm of the bread belongs to the II curve. Halsey …

Go to article

The Effect Of Peeling Rate On The Nutrimental Composition, Antioxidant Capacity And Noodle Quality Of Tibetan No. 27 Highland Barley Flour, Yan Ying-Ying, Meng Sheng-Ya, Zhang Wen-Hui Oct 2021

The Effect Of Peeling Rate On The Nutrimental Composition, Antioxidant Capacity And Noodle Quality Of Tibetan No. 27 Highland Barley Flour, Yan Ying-Ying, Meng Sheng-Ya, Zhang Wen-Hui

Food and Machinery

Objective: To explore the effect of peeling rate on the content of different nutrient active substances, antioxidant capacity, noodle quality and texture characteristics in Tibetan No. 27 highland barley flour. Methods: By controlling the peeling time, Tibetan No. 27 highland barley flour with different peeling rates could be obtained. The “National Food Safety Standard” and Megzyme kit were used to detect the content of fat, protein, minerals, dietary fiber and β-glucan and so on. Compared the effects of different peeling rates on the digestibility, antioxidant activity, noodle quality, and texture characteristics of Tibetan No. 27 highland barley flour. Results: ① …

Go to article

Simultaneous Determination Of 19 Kinds Of Pesticide Residues In Eggs By Uhplc-Ms/Ms Based On Quechers, Huang Xiao-Bo, Liu Wei-Ping Oct 2021

Simultaneous Determination Of 19 Kinds Of Pesticide Residues In Eggs By Uhplc-Ms/Ms Based On Quechers, Huang Xiao-Bo, Liu Wei-Ping

Food and Machinery

Objective: The aim is to establish a rapid, efficient and simultaneous detection method for various pesticide residues in eggs. Methods: QuEChERS combined with UHPLC-MS/MS was successfully used to detect 19 kinds of pesticide residues in eggs. Results: The limit of detection （LOD） and quantification （LOQ） of this method were （0.39±0.66） and （1.28±2.17） μg/kg, respectively. The recoveries of standard pesticides and relative standard deviations ranged from 79.25% to 102.14% and from 9.34% to 16.72%, respectively. Except for famoxadone, the correlation coefficients of linear equations for all pesticides were close to 0.999. The total frequency of 19 kinds of pesticides detected in …

Go to article

Detection Of Lead Based On Fe3O4@C/[Bsmim]Hso4/Gce Sensor, Liu Xiao-Wei, Wang Wei-Hao, Gu Yuan-Nong, Wang Jing-Jing Oct 2021

Detection Of Lead Based On Fe3O4@C/[Bsmim]Hso4/Gce Sensor, Liu Xiao-Wei, Wang Wei-Hao, Gu Yuan-Nong, Wang Jing-Jing

Food and Machinery

Objective: Detect lead ions in water using Fe3O4@C/[BSMIM]HSO4/GCE. Methods: The Fe3O4@C that had core-shell structure was synthesized based on Fe3O4 which was compounded with 1-methyl-3-butanesulphonic acid imidazole bisulfate ionic liquid for preparing the Fe3O4@C/[BSMIM]HSO4 sensor that using the glassy carbon electrode as carrier. Results: The study found that Fe3O4@C had a good conductivity and dispersion. The Fe3O4@C/[BSMIM]HSO4/GCE has a good electrochemical stability and electrocatalytic activity. The quantitative analysis of lead ion in drinking water was done using the Fe3O4@C/[BSMIM]HSO4/GCE. The result showed that there was a good linear relationship between the concentration of lead ion and its oxidation peak current …

Go to article

Analysis Of Bacteria And Fungi Flora In The Processing Of Black Blending Powder, Wang Ya-Fang, He Xin-Yi, Yu Zheng-Hong, Xu Tian-Tian, Wu Hai-Qing Oct 2021

Analysis Of Bacteria And Fungi Flora In The Processing Of Black Blending Powder, Wang Ya-Fang, He Xin-Yi, Yu Zheng-Hong, Xu Tian-Tian, Wu Hai-Qing

Food and Machinery

Objective: The diversity of bacteria and fungi during the processing of black powder was analyzed by high-throughput sequencing technology. Methods: For each part of the workshop for the sampling, use the Nanodrop samples quality after PCR amplification, the data quality control, through the sequence splicing, filtering, and optimizing sequence, and then OTU clustering and comments were conducted. Results: The relative content of Curtobacterium in grain flushing and mixing powder was higher, and baking had little effect on bacteria. Irradiation had a noticeable effect on reducing bacteria, and brachybacter could be reduced by order of magnitude after irradiation. The analysis of …

Go to article

The Practical Experience And Enlightenment Of Food Choices Logo In The Netherlands, Huang Ze-Ying, Huang Bei-Xun Oct 2021

The Practical Experience And Enlightenment Of Food Choices Logo In The Netherlands, Huang Ze-Ying, Huang Bei-Xun

Food and Machinery

In order to provide enlightenments for Chinese social groups to start and improve front of package （FOP） labeling, this study employed case studies of the choices logo in Netherlands through official materials from the Choices International Foundation. It was found that the choices logo whose icon is a tick, evaluates the nutritional value of food based on threshold values of saturated fat, trans fat, sodium, added sugar and dietary fiber. Nutritional standards of the choices logo was required to be revised every four years. The choices logo could be applied to prepackaged foods, fresh edible products and dishes. Therefore, China …

Go to article

Study On Soft Governance Of Rural Food Safety, Huang Jun Oct 2021

Study On Soft Governance Of Rural Food Safety, Huang Jun

Food and Machinery

In view of the main sticking points of rural food safety governance in practice, such as the hidden lack of grass-roots government, the limited governance ability and autonomy of village level organizations, the lack of food safety awareness and the virtual soft governance mechanism, this paper puts forward the soft governance model of promoting rural food safety, and points out that it is necessary to determine the territorial responsibility of the government and strengthen the governance function of rural food safety; Strengthen the capacity-building of food safety management and food safety publicity and education of village organizations; Build a soft …

Go to article

Design And Research Of A Control System For Boxed Food Packing, Li Yu-Na, Chen Rui-Hong Oct 2021

Design And Research Of A Control System For Boxed Food Packing, Li Yu-Na, Chen Rui-Hong

Food and Machinery

Objective: This study focuses on improving the adaptability and efficiency of packing machine. Methods: According to the needs of the current packing industry, the packing methods of boxed food, comprehensively using PLC, servo motor, touching screen and other technologies were investigated, and a set of packing workstation control system for rapid switching of different products were developed, through addressing algorithm, point call, point arrangement and other technical methods. Results: the system could control the boxed food on the conveyor belt through the absolute coordinates of the servo, and quickly complete the grasping, moving, packing and other actions. Conclusion: Through calculation, …

Go to article

Analysis And Simulation Of Corn Vibrating Screen Based On Dem, Wang Bing Oct 2021

Analysis And Simulation Of Corn Vibrating Screen Based On Dem, Wang Bing

Food and Machinery

Objective: Analyze the movement of the material particles on the linear vibrating screen to optimize the mechanism of the linear vibrating screen. Methods: Based on the discrete element method, the EDEM software is used to simulate and analyze the movement of the material particles on the linear vibrating screen. In response to the stacking angle, the discrete element simulation parameters of the simulated material particles were calibrated in the form of batch processing. The SolidWorks software was used to establish the three-dimensional model of the linear vibrating screen, and the material falling height on the screen surface and the shape …

Go to article

Detection Of Cherry Defects Based On Improved Faster R-Cnn Model, Wei Ran, Pei Yue-Kun, Jiang Yan-Chao, Zhou Pin-Zhi, Zhang Yong-Fei Oct 2021

Detection Of Cherry Defects Based On Improved Faster R-Cnn Model, Wei Ran, Pei Yue-Kun, Jiang Yan-Chao, Zhou Pin-Zhi, Zhang Yong-Fei

Food and Machinery

Objective: To improve the efficiency of cherry classification and sorting in industrial environment. Methods: An improved cherry defect recognition and sorting model based on Faster R-CNN framework was proposed. Results: By comparing VGG16, MobileNet-V2 and ResNet50 network, the effect of Resnet50 network was the best, the improved Faster R-CNN model had 97.75%, 99.77%, 98.90%, 97.56%, 96.67%, 98.80% of detection precision for cherry fissure, twinning, growth stimulation, mildew, Browning rotten and intact fruit, respectively. The average detection accuracy of the improved Faster R-CNN model was 98.24%, which was higher than other models, and the detection speed was 31.16 frames/s. Conclusion: The …

Go to article

Design And Test Of The Grading System For Kernel-Free White Grapes With Support Vector Machine, Li Ze-Ping, Guo Jun-Xian, Guo Yang, Li Xue-Lian, Zhang Liang-Liang, Huang Hua Oct 2021

Design And Test Of The Grading System For Kernel-Free White Grapes With Support Vector Machine, Li Ze-Ping, Guo Jun-Xian, Guo Yang, Li Xue-Lian, Zhang Liang-Liang, Huang Hua

Food and Machinery

Objective: A support vector machine （SVM）-based grading system for kernel-free white grape bunches was designed to counter the problems of low accuracy and efficiency of manual grading of kernel-free white grape bunches. Methods: The images were preprocessed using Gaussian filtering, edge detection, contour detection and other pre-processing methods, and the SVM model was used to extract the contour, color and other feature parameters of the kernel-free white grape bunches and compared the recognition effects under different parameters based on the SVM model. Results: It was shown that the best parameters of the model were Best c=2.00, Best g=0.24, coef （）=0 …

Go to article

Detection Of Sugar Content In Apple By Near Infrared Spectroscopy Based On Variable Optimization, Zhang Li-Xin, Yang Cui-Fang, Chen Jie, Wang Ya-Ming, Zhang Xiao Oct 2021

Detection Of Sugar Content In Apple By Near Infrared Spectroscopy Based On Variable Optimization, Zhang Li-Xin, Yang Cui-Fang, Chen Jie, Wang Ya-Ming, Zhang Xiao

Food and Machinery

Objective: The sugar content in apple directly affects its taste. The near infrared spectrum data of apples were collected in the wavelength range of 900~1 700 nm to detect the sugar content nondestructively in conjunction with the chemometrics method. Methods: Firstly, the spectral data were corrected by baseline, scattered, smoothed, and scaled in turn, and then the best preprocessing method was selected by minimizing the root mean square error of cross-validation. Secondly, 7 and 52 feature variables were selected by successive projection algorithm (SPA) and competitive adaptive reweighted sampling (CARS) respectively. Finally, the linear PLS model and nonlinear ELM model …

Go to article

Microwave-Vacuum Drying Characteristics Of Kiwifruit Slice Based On Controlling Temperature, Song Shu-Jie, Huang Xue, Guo Yu-Rong Oct 2021

Microwave-Vacuum Drying Characteristics Of Kiwifruit Slice Based On Controlling Temperature, Song Shu-Jie, Huang Xue, Guo Yu-Rong

Food and Machinery

Objective: To improve the dry product quality and drying efficiency of kiwifruit slices (KS), the effects of microwave-vacuum drying conditions with controlling temperature on the drying characteristics of KS were studied and the drying kinetics model was established to predict the moisture change in the drying process. Methods: Using KS as raw materials, the effects were studied, including in different setting temperature, vacuum degree and microwave power density on the drying characteristics of KS and its effective moisture diffusion coefficient (EMDC) of water, and the activation energy was also calculated. With the R2, RMSE and χ2 as the evaluation …

Go to article

Application Of Wireless Sensor Technology In Grain Storage Environment Monitoring, Huang Xian, Chen Jia, Chen Ke-Xin Oct 2021

Application Of Wireless Sensor Technology In Grain Storage Environment Monitoring, Huang Xian, Chen Jia, Chen Ke-Xin

Food and Machinery

Objective: To solve the problems of low computational efficiency and poor energy-saving effect of routing algorithm in wireless sensor networks, a new routing protocol for wireless sensor networks is established. Methods: Based on the architecture of grain storage environment monitoring system, a node scheduling method based on node residual energy clustering was proposed for wireless sensor network for grain storage environment monitoring. The number of active nodes in the cluster was calculated from two aspects: network coverage and monitoring accuracy. The working nodes were determined according to the energy and distribution of nodes, and the performance and superiority of the …

Go to article

Optimization Of Sub-Critical Extraction Of Krill Oil And The Volatile Components, Sun De-Wei, Xie Qiang, Li Jin-Wei, Liu Yuan-Fa Oct 2021

Optimization Of Sub-Critical Extraction Of Krill Oil And The Volatile Components, Sun De-Wei, Xie Qiang, Li Jin-Wei, Liu Yuan-Fa

Food and Machinery

Objective： Antarctic krill lipids are rich in omega-3 polyunsaturated fatty acids （ω-3 PUFA, mainly, EPA and DHA, phospholipids （PL）, as well as natural antioxidants, such as astaxanthin, and they have important physiological functions. It is of practical value to develop a new preparation method of Antarctic krill oil and further study its volatile components. Methods： The optimum conditions of the subcritical butane extraction were determined based on the response surface methodology （RSM）. Gas chromatography-mass spectrometry （GC-MS） was used to determine the volatile components of krill oil prepared by a new process. Results： Referring to the actual operation procedure, the optimum …

Go to article

Preparation And Adsorption Properties Of Microcrystalline Cellulose From Coffee Nut Shell, Wang Shuo, Li Sen, Li Jia-Yi, Chen Yu, Luo Lei Oct 2021

Preparation And Adsorption Properties Of Microcrystalline Cellulose From Coffee Nut Shell, Wang Shuo, Li Sen, Li Jia-Yi, Chen Yu, Luo Lei

Food and Machinery

Objective： This study focus on preparing microcrystalline cellulose with high adsorption capacityfromcoffee shells. Methods: Acid hydrolysis method was employed to prepare microcrystalline cellulose and the effects of acid hydrolysis time, acid hydrolysis temperature, percentage of acid and the ratio of material to solvent on the yield and adsorption capacity of microcrystalline cellulose were investigated. Furthermore, orthogonal experiment was taken to optimize the process parameters. Results: The optimum preparation conditions of coffee shell microcrystalline cellulose were as follows: acid hydrolysis time of 95 min, hydrochloric acid mass fraction of 16%, material to solvent ratio of 1∶22 （g/mL） and acid hydrolysis temperature …

Go to article

Study On The Influence Of Moisture Content Of Cut Tobacco In Thin-Board Drying Process On The Aroma Components And Smoking Quality Of Granular Flavored Cigarettes, Li Chao, Liu Jin-Yun, Hu Yan, Li E-Xian, Wu Yi-Qin, Wang Qing-Hua, Cai Jie-Yun Oct 2021

Study On The Influence Of Moisture Content Of Cut Tobacco In Thin-Board Drying Process On The Aroma Components And Smoking Quality Of Granular Flavored Cigarettes, Li Chao, Liu Jin-Yun, Hu Yan, Li E-Xian, Wu Yi-Qin, Wang Qing-Hua, Cai Jie-Yun

Food and Machinery

Objective: To study the influence of different moisture content in the drying process of the sheet on the composition and content of aroma substances in test samples of different batches of granular cigarettes of the same specification. Methods: A static headspace-gas chromatography-mass spectrometry （HS-GC/MS） method was established. The 2-phenethyl acetate was used as the internal standard. The NIST library were used to search for qualitative and internal standards. Quantitatively, the aroma components in two different batches （A, B） samples of the domestic commercial granular aroma cigarette brand R were determined. Results: ① When the moisture content was 15%, the main …

Go to article

Analysis On The Lamina Shape Requirement Of Flaky Tobacco For Slim Cigarettes, Tian Zhen, Hu Zong-Yu, Xu Qiang, Zhang Yu-Hai, Ji Ming-Yang, Chen Chao, Huang Chang-Geng, Ge Ni-Zhi, Xu Ru-Yan Oct 2021

Analysis On The Lamina Shape Requirement Of Flaky Tobacco For Slim Cigarettes, Tian Zhen, Hu Zong-Yu, Xu Qiang, Zhang Yu-Hai, Ji Ming-Yang, Chen Chao, Huang Chang-Geng, Ge Ni-Zhi, Xu Ru-Yan

Food and Machinery

Objective: This study focus on determining the lamina shape requirement of flaky tobacco in slim cigarettes. Methods: Six characterization methods of lamina shape were systematically developed by image analysis technique, and the most suitable characterization method of leaf blade shape was determined by the conformance of lamina shape coefficient and visual decision. The lamina shape coefficient database was established by using flaky tobacco from the regional processing center of China Tobacco Jiangsu Industrial Co., Ltd.. Simulation Study on the requirement of lamina shape was conducted based on simulation cutting model, and 114 samples were prepared to discuss the requirement of …

Go to article

Theoretical Systems And Practical Experiences Of Japanese Food Education And Their Enlightenments For Relative Implementation In China, Su Jia Oct 2021

Theoretical Systems And Practical Experiences Of Japanese Food Education And Their Enlightenments For Relative Implementation In China, Su Jia

Food and Machinery

The implementation system and practical development of food education in Japan was systematically introduced, and an all-round development proposal of food education in China was put forward, including further improving the construction and top-level design of food education system, building a food education teaching system focusing on school education and establishing a comprehensive food education model with the participation of multiple social subjects.

Go to article

Food Education Thought In Ancient China And Its Enlightenment To Primary And Secondary Schools, Feng Shuo, Wang Luo Oct 2021

Food Education Thought In Ancient China And Its Enlightenment To Primary And Secondary Schools, Feng Shuo, Wang Luo

Food and Machinery

In our country, the health situation of primary and middle school students is becoming increasingly rigorous, but the food education is still in its infancy. It is urgent to develop the food education. The current situation of domestic and abroad food education research was summarized here, and then its enlightenment to modern middle and primary school food education was analyzed, from the three aspects including food etiquette, food nutrition and food cooking technology. Finally, the practice strategy was proposed, which included traditional etiquette education, traditional diet and nutrition collocation learning and traditional cooking techniques training.

Go to article

Research On The Path Of Chinese Traditional Food Culture Integrating Dietetic Education, Li Xiao-Yan Oct 2021

Research On The Path Of Chinese Traditional Food Culture Integrating Dietetic Education, Li Xiao-Yan

Food and Machinery

In order to improve people's physical quality and explore the road of modern food education with Chinese characteristics, the concept of food education in Chinese food culture should be deeply analyzed and explored. Taking the traditional food culture as the starting point and foothold, this paper summarizes the advanced views of food education, such as homology of medicine and food, festival of food and etiquette of food. This paper analyzes the relationship between traditional diet and modern food education, and holds that food education is an important way to carry forward traditional food culture, and traditional food culture is the …

Go to article

First Prev Next Last