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Articles 571 - 600 of 5042
Full-Text Articles in Food Biotechnology
Study On The Integration Model Of Port Clearance In Food Supervision In The Guangdong Hong Kong Macao Greater Bay Area, Zhang Yiming
Study On The Integration Model Of Port Clearance In Food Supervision In The Guangdong Hong Kong Macao Greater Bay Area, Zhang Yiming
Food and Machinery
At present, the integration construction of the Guangdong Hong Kong Macao Greater Bay Area is deepening. Among them, the port customs integration model in food supervision in the Guangdong Hong Kong Macao Greater Bay Area has problems such as inconsistent regulatory standards, cumbersome customs clearance procedures, and information asymmetry, which have led to increasingly prominent issues of low food supervision efficiency. In this regard, effective innovation in the integration model of port clearance can be promoted by unifying the food safety supervision standards of Guangdong, Hong Kong, and Macao, constructing an integrated port clearance procedure mechanism, and strengthening information sharing …
Establishment Of Quechers-Uplc-Ms/Ms Method To Determine Three Kinds Of Ochratoxins In Coffee, Gao Yunkai, Chen Xiaomei, Chen Chunqian, Zhou Lingyu, Deng Yinglin, Yin Qingchun
Establishment Of Quechers-Uplc-Ms/Ms Method To Determine Three Kinds Of Ochratoxins In Coffee, Gao Yunkai, Chen Xiaomei, Chen Chunqian, Zhou Lingyu, Deng Yinglin, Yin Qingchun
Food and Machinery
Objective： A new method was developed for the simultaneous determination of three kinds of ochratoxins in coffee by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with QuEChERS pretreatment. Methods： Samples were extracted by acetonitri-water-formic acid solution (55∶40∶5) with ultrasonic, salted out with a QuEChERS salt pocket, and then purified with a (ZanChERS-Myco17) column. The chromatographic separation was performed on an ACQUITY UPLC BEH C18 (1.7 μm, 2.1 mm×100 mm) column by gradient elution using a mobile phase comprising 0.2% formic acid aqueous solution and acetonitrile. In the positive ion mode of electric spray, the samples detected were used …
Strawberry Impact Collision Injury Analysis Based On Display Dynamics Simulation, Zhang Zhenjiang, Shi Jingxu, Guo Wushen, Wen Baogang, Zhang Xu
Strawberry Impact Collision Injury Analysis Based On Display Dynamics Simulation, Zhang Zhenjiang, Shi Jingxu, Guo Wushen, Wen Baogang, Zhang Xu
Food and Machinery
Objective: Aiming at the problem that strawberry quality was easy to be damaged under impact in processing process. Methods: The relationship among impact energy loss, internal stress and impact damage of strawberry during impact was studied by display dynamics simulation method. The impact of impact parameters on damage degree and sensitivity was analyzed by response surface method. Results: When the strawberry collides with the steel plate at 23 ms, the ratio of strawberry damage volume reached the maximum (7.83%), and at the same time, the impact energy loss (95.60 mJ) and internal stress (0.238 4 MPa) both reached their maximum …
Experiments On Sheep Carcass Cutting With Ultrahigh Pressure Pure Water Jet, Qu Yudong, Wei Zhichao, Zhang Di, Su Jixin, Chen Zhengwen, Li Xin
Experiments On Sheep Carcass Cutting With Ultrahigh Pressure Pure Water Jet, Qu Yudong, Wei Zhichao, Zhang Di, Su Jixin, Chen Zhengwen, Li Xin
Food and Machinery
Objective: To reduce loss of lamb meat during mechanical cutting. Methods: Using a gantry-type ultra-high-pressure pure water jet cutting platform, different parameters were selected for testing according to different parts of the lamb carcass. Compared the cutting effects, identified the appropriate cutting parameters, and analyzed the cutting losses. Results: The experiments were conducted on several aspects such as room temperature lamb, frozen lamb, lamb chops, lamb spine, lamb legs, lamb neck, and bone removal for meat extraction. The effects of different parts of the lamb carcass and different experimental parameters on the cutting effect were clarified. Conclusion: The adaptability of …
The Design Of Fuzzy Control System For Food Freezing Temperature Control, Liu Xiangyong, Gao Xuefei, Dong Qiang, Li Qiong
The Design Of Fuzzy Control System For Food Freezing Temperature Control, Liu Xiangyong, Gao Xuefei, Dong Qiang, Li Qiong
Food and Machinery
Objective: Improving the setting value adjustment ability of the speed control loop and temperature control loop of food entering the freezing tunnel. Methods: By treating the speed and temperature control circuits of the conveyor belt separately, a fuzzy control system for food freezing temperature control was designed. The control system included a proportional-integral-differential controller for the food conveyor roller speed, a proportional-integral controller for temperature regulation in the freezing tunnel, and a Takagi-Sugeno fuzzy controller to set the temperature set point of the temperature regulation proportional-integral controller. Results: When the mass flow rate of frozen food was increased from 650 …
Food Packaging Defect Detection By Improved Network Model Of Faster R-Cnn, Xia Junyong, Wang Kangyu, Zhou Hongdi
Food Packaging Defect Detection By Improved Network Model Of Faster R-Cnn, Xia Junyong, Wang Kangyu, Zhou Hongdi
Food and Machinery
Objective: Accurate identification and location of paper packaging box defects. Methods: The improved network model of Faster R-CNN was applied to automatically detect box defects. The data of the training set picture was enhanced and noise was added to improve the training accuracy and robustness of the model. The feature extraction network was replaced with ResNet50, and the feature pyramid network （FPN） was fused to improve the multi-scale detection ability of the model. K-means++ was used to cluster the defect scale in the dataset and optimize the anchor box scheme. Results: The average accuracy （AP） of the improved Faster R-CNN …
The Application Of Illustration In The Packaging Design Of New Tea Drinks, Wang Rui, Wang Hongwei
The Application Of Illustration In The Packaging Design Of New Tea Drinks, Wang Rui, Wang Hongwei
Food and Machinery
In recent years, China's new-style tea industry has shown a booming development, and the new-style tea market has become an arena for a new round of capital competition. In the context of the influx of new brands, how to shape their brand personalization has become critical. From the perspective of brand building, this paper takes the leading tea brands on the market as analysis cases, studies the application of illustration design in new tea packaging and its commercial added value, and discusses the application of illustration in new tea packaging.
Browning Mechanism Of Indigo Juice During Processing Prevention And Control Technology, Ma Yongqiang, Li Dan, Yang Chenxi, Xue Qingzhuo, Han Chunran
Browning Mechanism Of Indigo Juice During Processing Prevention And Control Technology, Ma Yongqiang, Li Dan, Yang Chenxi, Xue Qingzhuo, Han Chunran
Food and Machinery
Objective: Indigo fruit juice is prone to browning during processing. Methods: A kinetic model was fitted by determining the changes in browning degree, vitamin C （VC） content, and 5-hydroxymethylfurfural （5-HMF） content of indigo fruit juice during the sterilization process. Results: The optimal conditions were obtained by single factor and response surface optimization test, and the changes of microbiological, physicochemical and sensory indexes of the optimized indigo juice were measured during storage at 4, 25 and 37 ℃ for 30 days. The results showed that the changes in Browning degree, VC and 5-HMF content were consistent with the …
Effects Of Static Magnetic Field-Assisted Preservation On The Quality Of Blueberry, Zhou Yuyi, Yang Na, Meng Man, Wei Jian, Xu Xueming
Effects Of Static Magnetic Field-Assisted Preservation On The Quality Of Blueberry, Zhou Yuyi, Yang Na, Meng Man, Wei Jian, Xu Xueming
Food and Machinery
Objective: This study aimed to explore a new method to improve the blueberry quality during the preservation. Methods: Blueberries were stored at 4 ℃ for 7 days in 0, 3, 6 and 10 mT static magnetic fields respectively. Meanwhile, the apparent morphology, weight loss rate, decay rate, content of anthocyanidin and total phenol cell membrane permeability, superoxide dismutase activity and content of malondialdehyde of blueberries were analyzed. Results: The physicochemical properties of blueberries improved significantly with the increase of magnetic-field strength. Compared with the control, most of the blueberries treated by 10 mT static magnetic field remained plump during the …
Effects Of Thawing Methods On Physicochemical Properties Of Microwave-Dried Beetroots, Liu Yan, Tang Xiaoxian, Gao Dan, Duan Zhenhua, Ren Aiqing
Effects Of Thawing Methods On Physicochemical Properties Of Microwave-Dried Beetroots, Liu Yan, Tang Xiaoxian, Gao Dan, Duan Zhenhua, Ren Aiqing
Food and Machinery
Objective: This study aimed to explore the best thawing method for beetroots in freeze-thaw pretreatment. Methods: The frozen beetroots were thawed using different thawing methods （room temperature thawing, running water thawing, refrigeration thawing, microwave thawing, and ultrasonic thawing）, and then the thawed beetroots were subjected to microwave drying. The effects of different thawing methods on the microwave drying time, rehydration ratio, color, betalains content, total phenolic content, and total flavonoids content of microwave-dried beetroots were evaluated. Results: The results showed that refrigeration thawing required the longest thawing time, but the thawing loss rate was the smallest and the rehydration ratio …
Effects Of Ozone Sterilization Edible Combined With Coatings Chitosan On The Preservation Of Chilled Yellow Cattle, Xuan Wei, Li Tie, Xue Xijia, Yi Shumin
Effects Of Ozone Sterilization Edible Combined With Coatings Chitosan On The Preservation Of Chilled Yellow Cattle, Xuan Wei, Li Tie, Xue Xijia, Yi Shumin
Food and Machinery
Objective： This study aimed to study the preservation effect of ozone water sterilization combined with chitosan coating on cold fresh yellow cattle. Methods： Three groups were set up as follows: control group A (pure water treatment), experimental group B used 2% chitosan coating on cold fresh yellow cattle, and experimental group C used ozone water sterilization combined with 2% chitosan coating on cold fresh yellow cattle. The effect of ozone sterilization combined with chitosan coating on the preservation of cold fresh yellow cattle was examined using sensory score, chromaticity (L* and a* values), hanging loss rate, TVB-N …
Effect Of Farming Region And Commercial Size On Nutrition And Flavor Quality Of Turbot （Scophthalmus Maximus）, Zhuang Xiaomei, Guo Quanyou, Zheng Yao, Wei Banghong, Yang Xu
Effect Of Farming Region And Commercial Size On Nutrition And Flavor Quality Of Turbot （Scophthalmus Maximus）, Zhuang Xiaomei, Guo Quanyou, Zheng Yao, Wei Banghong, Yang Xu
Food and Machinery
Objective: Investigating the effects of farming region and commercial size on the nutrition and flavor quality of Scophthalmus maximus. Methods: Farming turbot of three regions, namely, Rushan, Haiyang and Suizhong, and two typical commercially available sizes, 450～750 and 750～1 250 g, were selected for this study to compare their nutrient composition and flavor substances. Used principal component analysis and orthogonal partial least squares discriminant analysis to visualize the differences between different groups and to identify the nutritional indicators in differentiate farming region and commercial size. Results: The protein and collagen content of turbot in the Rushan and Haiyang regions …
Comparative Studies On The Antioxidant And Anti-Inflammatory Activities Of Water Extracts From Eight Kinds Of Foods, Yang Hong, Tang Li, Li Yi, Yuan Hongxia, Li Qingshan
Comparative Studies On The Antioxidant And Anti-Inflammatory Activities Of Water Extracts From Eight Kinds Of Foods, Yang Hong, Tang Li, Li Yi, Yuan Hongxia, Li Qingshan
Food and Machinery
Objective： This study aimed to investigate the active ingredients, and their antioxidant and anti-inflammatory activities, as well as the correlation between each other of different food water extracts. Methods： Black rice, black soybean, black sesame, Auricularia auricula, diospyros lotus, black corn, oat and millet were selected for the comparison study of the content of total flavonoids and polyphenols in the aqueous extract, and then the 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, hydroxyl radical scavenging ability and iron ion reduction capacity were determined to evaluate their antioxidant activity. Furthermore, the NO and IL-6 inhibitory activities on Lipopolysaccharides (LPS) induced RAW264.7 cells were …
Optimization Of Fermentation Process And Quality Evaluation Of Mulberry Jiaosu From Lactobacillus Plantarum, Wu Deguang, Deng Xuecong, Hu Zhihui, Zhou Yingbiao
Optimization Of Fermentation Process And Quality Evaluation Of Mulberry Jiaosu From Lactobacillus Plantarum, Wu Deguang, Deng Xuecong, Hu Zhihui, Zhou Yingbiao
Food and Machinery
Objective: To solve the problem of difficult preservation of fresh Mulberry, fresh Mulberry is fermented by Lactobacillus plantarum to produce Mulberry Jiaosu. Methods: Using fresh Mulberry juice as the raw material, Lactobacillus plantarum as strain and total phenol as index, the fermentation process of Mulberry Jiaosu was optimized by single factor test and response surface test. Results: The optimized fermentation conditions were as follows: fermentation time was 40 h, fermentation temperature was 32 ℃, inoculation amount was 25%, and the total phenol content of Mulberry Jiaosu was （43.48±0.67） μg/mL, which was 1.62 times that of non-fermented Mulberry juice. Conclusion: …
Optimization Of Extraction And Antioxidant Activities Of Polyphenols From Honey Peachkernel By Ultrasonic-Assisted Enzymolysis Approach, Guo Mingyi, Deng Yan, Wang Tianxin, Zeng Chuantao, Wu Huachuang
Optimization Of Extraction And Antioxidant Activities Of Polyphenols From Honey Peachkernel By Ultrasonic-Assisted Enzymolysis Approach, Guo Mingyi, Deng Yan, Wang Tianxin, Zeng Chuantao, Wu Huachuang
Food and Machinery
Objective: This study aimed to explore the potential use of honey peach kernel as a by-product of characteristic agricultural product processing. Methods: The processing technology was optimized based on a single factor test and response surface test by analyzing the effects of enzyme addition amount, ultrasonic temperature, ethanol concentration, and ultrasonic time on the extraction amount of peach kernel polyphenols. Additionally, the antioxidant activities of the extracted polyphenols were studied. Results: The results showed that the optimal extraction parameters were as follows: enzyme adding quantity 5%, ultrasonic temperature 63 ℃, ethanol concentration 60%, and ultrasonic time 37 min. Under this …
Process Optimization And Drying Characteristics Of Instant Noodles Mixed With Potato And Oat, Huo Rui, Kang Lianhe, Zhang Zhifen, Qiao Jianmin, Zhang Yuanyuan
Process Optimization And Drying Characteristics Of Instant Noodles Mixed With Potato And Oat, Huo Rui, Kang Lianhe, Zhang Zhifen, Qiao Jianmin, Zhang Yuanyuan
Food and Machinery
Objective: This study aimed to prepare a nutritious instant noodle with regional characteristics. Methods: The process was optimized using whole potato flour, oat flour, and wheat gluten flour as the basic ingredients. The sensory score, breakage rate, rehydration rate, texture characteristics and hot air-drying characteristics were measured. Results: The optimum process parameters for the potato-oatmeal noodles were as follows: 53% water addition, mixing for 10 min, maturing for 40 min and steaming for 12 min. Based on the drying model, the optimum drying conditions were determined to be 40 min at 90 ℃. Conclusion: The potato-oat instant noodles prepared under …
Effects Of Different Process Treatments On Stability Of Compound Sesame Paste System, Wang Yu, Ji Xiaomei, Yang Ruixiang, Sa Rula, Zhang Suixin, Chen Lamei
Effects Of Different Process Treatments On Stability Of Compound Sesame Paste System, Wang Yu, Ji Xiaomei, Yang Ruixiang, Sa Rula, Zhang Suixin, Chen Lamei
Food and Machinery
Objective: This study aimed to investigate the system stability of composite sesame paste under different processing conditions. Methods: The effects of heating temperature, stirring time, cooling procedure, filling temperature, and standing curing procedure on centrifugal oil separation rate of composite sesame paste were investigated, and the oil separation days of composite sesame paste under the condition of 47 ℃ heat preservation was recorded. Results: The best technological conditions of composite sesame paste were as follows: heating temperature of 55 ℃, stirring time of 20 min, cooling and cooling at 0 ℃, filling temperature of 40 ℃, standing and curing for …
Application Progress Of Supercritical Fluid Chromatography In Food Quality And Safety, Xing Qianqian
Application Progress Of Supercritical Fluid Chromatography In Food Quality And Safety, Xing Qianqian
Food and Machinery
Modern supercritical fluid chromatography technology has better stability and robustness, which can be coupled with mass spectrometry. Supercritical fluid chromatography has the characteristics of high selectivity, high sensitivity and short consumption time, which is not only suitable for high-throughput analysis, but also the analysis of trace compounds in complex samples. Moreover, the application of supercritical fluid chromatography in food quality and safety and the future development direction of supercritical fluid chromatography were also discussed.
Advances In Biological Activities Of Rape Bee Pollen And Its Development And Utilization, Yan Wenrui, Ji Le, Hu Yingjun, Chen Simin, Zheng Hongxing, Qi Shanshan
Advances In Biological Activities Of Rape Bee Pollen And Its Development And Utilization, Yan Wenrui, Ji Le, Hu Yingjun, Chen Simin, Zheng Hongxing, Qi Shanshan
Food and Machinery
The research and development value of rape bee pollen, a natural health raw material, is increasing as public awareness of health issues develops. This review introduced the various nutrients and active substances contained in rape bee pollen and summarized the biological activities and pharmacological effects of rape bee pollen in antioxidant, anti-inflammatory, immune enhancement, antibacterial, prostate protection, anti-diabetic complications, anti-tumor, intestinal regulation, and ovarian protection. The application of rapeseed bee pollen in bee products, health care products, food, medicine and cosmetics was discussed. The development direction of rapeseed bee pollen was prospected.
Determination Of Abietic Acid Compounds In Poultry By Ultra Performance Liquid Chromatography-Quadrupole Time-Of-Flight Mass Spectrometry Coupled With Dispersive Solid Phase Extraction, Lin Xiaojun, Yan Wanying, He Minheng, Huang Jiale, Wu Yiqi, Ye Ling, Zhang Ruirui
Determination Of Abietic Acid Compounds In Poultry By Ultra Performance Liquid Chromatography-Quadrupole Time-Of-Flight Mass Spectrometry Coupled With Dispersive Solid Phase Extraction, Lin Xiaojun, Yan Wanying, He Minheng, Huang Jiale, Wu Yiqi, Ye Ling, Zhang Ruirui
Food and Machinery
Objective： An ultra performance liquid chromatography-quadrupole/time-of-flight mass spectrometry （UPLC-Q-TOF/MS） method was established for the determination of abietic acids in poultry. Methods： The samples were extracted with acetonitrile, then salted out and stratified. The supernatant was purified by C18 solid phase extractant and finally determined by UPLC-Q-TOF/MS in ESI negative mode. Results： Abietic acid compounds exhibited a good linear relationship in the concentration range of 10~500 μg/L with good correlation coefficient R2>0.998. The average recoveries of three abietic acid compounds were experiments, the average recovery rate was 87.8%~98.5% with relative standard deviations （RSDs, n=6） of 1.99%~6.71%, at …
Variable Structure Intelligent Control For Mango Drying With Air Source Heat Pump, Guo Xiaoxuan, Guo Min, Han Shuai, Sun Leping
Variable Structure Intelligent Control For Mango Drying With Air Source Heat Pump, Guo Xiaoxuan, Guo Min, Han Shuai, Sun Leping
Food and Machinery
Objective: To improve the energy efficiency of mango drying in the air source heat pump system so as to save energy. Methods: The process of drying mangoes was subdivided, and a variable structure control was used to adjust the temperature and humidity of drying room intelligently and dynamically to improve energy efficiency. Each drying process stage was divided into three parts, namely far away from the conversion point, near the conversion point, and closing to the conversion point. For the first two parts, a constrained nonlinear autoregressive neural network (NARX) with external inputs was used to intelligently adjust the temperature …
Effects Of Tea Polysaccharide On The Properties Of Sodium Alginate/Starch/Tea Powder Composite Membrane, Chen Long, Chen Hui, Zhu Jing, Liu Chengyang, Wang Qing
Effects Of Tea Polysaccharide On The Properties Of Sodium Alginate/Starch/Tea Powder Composite Membrane, Chen Long, Chen Hui, Zhu Jing, Liu Chengyang, Wang Qing
Food and Machinery
Objective: This study aimed to develop a green and environment-friendly sodium alginate/starch/tea powder composite membrane. Methods: Tea polysaccharides with different mass fractions were added to the sodium alginate/starch/tea powder composite film to investigate the influence of tea polysaccharides on the properties of sodium alginate/starch/tea powder composite film. Therefore, full infrared barrier, color difference, water solubility, water vapor permeability, tensile strength, elongation at break, thickness, water content, free radical clearance and bacteriostasis were measured. Results: A strong interaction between tea polysaccharides and sodium alginate were found. The composite film with tea polysaccharide content of 5% exhibited the best comprehensive performance. The …
The Effects Of Pea Peptides On The Quality Of Set Yogurt, Chen Yangling, Mo Haoran, Jiao Ye, Cui Bo, Fang Yong, Chen Xiuwen, Yang Jinjie, Cheng Yunhui
The Effects Of Pea Peptides On The Quality Of Set Yogurt, Chen Yangling, Mo Haoran, Jiao Ye, Cui Bo, Fang Yong, Chen Xiuwen, Yang Jinjie, Cheng Yunhui
Food and Machinery
Objective: This study aimed to reduce the setting time of yogurt, improve the texture of yogurt and evaluate the effect of pea peptides on the quality of coagulated yogurt. Methods: Different amounts（0, 0.50%, 0.75%, 1.00%, 1.25%, 1.50%）of pea peptides were added into milk powder to prepare pea peptide yogurt, and then the setting time, titer acidity, and texture properties of the yogurt were investigated. Results: The results showed that when the amount of pea peptides added was less than or equal to 1.25%, the yogurt setting time could be significantly shortened. When the amount of pea peptide added was 1%, …
Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms, Zhang Zhouli, Li Dong, Luo Si, Luo Xingyu, Yong Ping, Yi Da
Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms, Zhang Zhouli, Li Dong, Luo Si, Luo Xingyu, Yong Ping, Yi Da
Food and Machinery
Objective： To establish a detecting method for mandipropamid residues in cucumber by UPLC-MS coupled with the positive ions mods of MRM. Methods： The cucumber samples were was extracted by ultrasonic acetonitrile and then were purified by dispersed solid phase extraction (QuEChERS). Cucumber solution diluted with ultrapure water, and filtered by 0.22 μm water phase. Then 0.1% formic acid water (A) and acetonitrile (B) were used as mobile phase for isocratic elution. Results： The results showed that a good linearity was obtained for the standard curve of the method, its correlation was high, R2=0.999 8. Its detection limit was …
Preparation Of Chitosan/Bentonite Composites By Impingement Flow-Hydraulic Cavitation And Its Application, Wang Ning, Huang Chengdu, Pang Xi, Huang Yongchun
Preparation Of Chitosan/Bentonite Composites By Impingement Flow-Hydraulic Cavitation And Its Application, Wang Ning, Huang Chengdu, Pang Xi, Huang Yongchun
Food and Machinery
Objective: In order to solve the problem that the preparation of chitosan/montmorillonite composites by traditional mechanical stirring was time-consuming and not conducive to scale-up production. Methods: Chitosan/montmorillonite composites were prepared by impinging stream hydrodynamic cavitation, the effects of four factors, namely chitosan dosage, chitosan molecular weight, reaction time and reaction temperature on the organic ignition loss were investigated, and then the optimum method of preparation was optimized by using the L9（34） orthogonal test. The structure of the composite was characterized by scanning electron microscopy, infrared spectroscopy, X-ray diffraction and Specific surface analyzer. Results: The optimal solution …
Modeling Analysis And Protection Study Of Vertical And Horizontal Vibrations In Hami Melon Logistics Packages, Zhang Lianwen, Xie Xiaoding, Wu Yuzhu, Zhang Chao, Gao Jia, Xu Bin
Modeling Analysis And Protection Study Of Vertical And Horizontal Vibrations In Hami Melon Logistics Packages, Zhang Lianwen, Xie Xiaoding, Wu Yuzhu, Zhang Chao, Gao Jia, Xu Bin
Food and Machinery
Objective: Optimized cushioning packaging. Methods: Taking Hami melon and its packaging as the research object, conducted sweep frequency vibration test on 5-layer stacked packaging, measured the natural frequency, maximum power Spectral density and peak acceleration of the vertical and horizontal vibration of each layer of packaging, and established the relational model between the maximum power spectral density, peak acceleration and stacking layer. Results: The higher the packaging, the larger the maximum power spectral density and peak acceleration in both vertical and horizontal directions. The maximum power spectral density and peak acceleration in the vertical direction of the same layer of …
Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng
Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng
Food and Machinery
Objective: This study aimed to investigate the changes in quality and flavor of semi-dried gold pomfret during the thawing process of logistics transportation. Methods: The logistics transportation process of frozen semi-dried gold pomfret was simulated at different temperatures. The thawing-loss rate, changes in myofibrillar protein conformation, physical and chemical indexes of protein, lipid oxidation and changes in flavor substances were determined. Results: The protein and lipid oxidation degrees of pomfret were significantly increased with the extension of transport time (P＜0.05). The oxidation degree was (P＜0.05) more significant as the temperature increased. During this process, protein aggregation …
Analysis On Quality In Three Kinds Of Basal Tea Of Noval-Jasmine Tea Beverage, Zhang Fen, Chen Jiaxian, Yuan Dongyin, Zhang Xuhao, Wen Lixiang
Analysis On Quality In Three Kinds Of Basal Tea Of Noval-Jasmine Tea Beverage, Zhang Fen, Chen Jiaxian, Yuan Dongyin, Zhang Xuhao, Wen Lixiang
Food and Machinery
Objective: This study aimed to explore the quality features of basal tea of noval-jasmine tea. Methods: Taking three kinds of basal tea（Fujian Xianghao, Yunnan Maojian, Sichuan Xiangming）of noval-jasmine tea beverage scenting tea dhool from Fujian, Yunnan and Sichuan as the research objects, the quality of the base tea including main biochemical components, taste, aroma were analyzed by electronic tongue, solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS), sensory evaluation and chemical analysis. Results: Water extracts of three kinds of basal tea was 49.40%~51.40%, tea polyphenols was 18.00%~23.20%, caffeine was 3.20%~4.30%, free amino acid was 3.32%~3.50%. The main biochemical components …
Study On The Effect Of Ultrasonic Aging Of Crude Baijiu After Second Distillation, Zhang Yingying, Chen Xuepeng, Yu Yougui, Tan Wenjun, Wu Jinlan, Dai Shan, Zheng Qing
Study On The Effect Of Ultrasonic Aging Of Crude Baijiu After Second Distillation, Zhang Yingying, Chen Xuepeng, Yu Yougui, Tan Wenjun, Wu Jinlan, Dai Shan, Zheng Qing
Food and Machinery
Objective: Accelerated manmade aging of base liquor after heavy distillation. Methods: A single factor experimental design method was adopted based on the study of impurity removal in second distillation of Luzhou-flavor crude Baijiu. The changes in the content of total acids and total esters in the liquor were used as indicators to preliminarily explore the effect of ultrasonic treatment conditions on the crude Baijiu. Results: The results showed that: among the three single factors of ultrasonic treatment power, temperature and time, there were varying degrees of differences between the levels of each individual factor; At an ultrasonic frequency of 45 …
Development Of An Intact Mass Spectrometry Method For The Detection And Differentiation Of Major Bovine Milk Proteins, Emily F. Harley-Dowell
Development Of An Intact Mass Spectrometry Method For The Detection And Differentiation Of Major Bovine Milk Proteins, Emily F. Harley-Dowell
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The authentication of products with claims regarding protein sources or compositions is a challenge for traditional analytical methods, which generally lack the required specificity whole protein analysis can provide. For example, the establishment of milk as “A2” is achieved through genetic testing of cows before milk production, with no methods to authenticate milk products themselves. Establishment of A2 milk is completed through genetic testing of the cows before milk production, but with no methods to authenticate the milk products themselves. Intact protein mass spectrometry (MS) has the potential to directly authenticate protein products, including specific proteoform claims. The development of …