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Articles 1411 - 1440 of 4816
Full-Text Articles in Food Biotechnology
Purification Processing Of Pigment From Boletus Eduliswith Macroporous Resin And Its Antioxidant Capacity, Guo Lei, Zi Lu-Xi, Cui Qi, Zhou Yu, Qiu Hui-Ting, Kan Huan
Purification Processing Of Pigment From Boletus Eduliswith Macroporous Resin And Its Antioxidant Capacity, Guo Lei, Zi Lu-Xi, Cui Qi, Zhou Yu, Qiu Hui-Ting, Kan Huan
Food and Machinery
Objective:The aim of this work is to obtain the optimal purification process of pigment from Boletus edulis by macroporous resin, and study its antioxidant activity. Methods:Based on the static and dynamic test, the influence of resin type, sample concentration, pH, loading flow ratio, ethanol concentration and elution flow ratio on the adsorption and desorption activity of Boletus edulis pigment were investigated to determine the optimal purification conditions. Then the structure, the DPPH·, ABTS+· and ·OH scavenging activity of the Boletus edulis pigment purified was also evaluated. Results:AB-8 was the most suitable type of macroporous resin and the optimum …
Study On The Effect Of Chrysanthemum Polysaccharide On Hypoglycemic In Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing
Study On The Effect Of Chrysanthemum Polysaccharide On Hypoglycemic In Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing
Food and Machinery
Objective:This study aimed to investigate the hypoglycemic effect of chrysanthemum polysaccharide on type 2 diabetes (T2DM) rats.Methods:The chrysanthemum polysaccharides were extracted by water extraction and alcohol precipitation. After feeding rats with high-fat and high-sugar feed for 6 weeks, STZ (30 mg/kg·BW) was injected intraperitoneally to establish a T2DM rat model, and records were recorded during the experiment. Rat body weight, food intake, water consumption, fasting blood glucose (FBG) was measured every two weeks, and glucose tolerance (OGTT) test was performed in the last week of the test; the insulin (INS) level was measured by Elisa method, and insulin resistance …
The Quality Change Of Yunnan Xinping Pickles During Fermentation, Wang Xin-Rui, Li Hong, Ma Yi-Ran, Liu Bi-Qin, Shi Qiao
The Quality Change Of Yunnan Xinping Pickles During Fermentation, Wang Xin-Rui, Li Hong, Ma Yi-Ran, Liu Bi-Qin, Shi Qiao
Food and Machinery
Objective:This study aimed to obtain the best fermentation time of Yunnan traditional Xinping pickles. Methods:Sensory evaluation and texture measurement of Xinping pickles under different fermentation times were carried out, and the pH value and nitrite content were determined according to the national standard method. Results:As the fermentation progressed, the sensory aspect of Xinping pickles gradually increased in color and texture, and stabilized after 6 days. The aroma and taste scores increased firstly, and then began to decline after 7 days. In terms of texture, the chewiness of the shank started to stabilize from Day 7. The pH value …
Effect Of Extrusion Treatment On The Functional Properties And Structure Of Pea Protein, Zhang Bai-Ru, Wang Bin, Wang Kun, Dong Yu-Qing, Cui Bo
Effect Of Extrusion Treatment On The Functional Properties And Structure Of Pea Protein, Zhang Bai-Ru, Wang Bin, Wang Kun, Dong Yu-Qing, Cui Bo
Food and Machinery
Objective:This study focuses on the effects of twin-screw extrusion on the functional properties and structure of pea protein. Methods: The color change of pea protein extrudates were analyzed by automatic colorimeter, the water holding capacity and emulsifying characteristics of pea protein were analyzed by chemical analysis. The microstructure of pea protein and its extrudates were observed by scanning electron microscope, and the secondary structure of the extrudates were analyzed by Fourier transform infrared spectroscopy. Results: After extrusion treatment, no significant difference was found in the color of pea protein, indicating that the pea protein had a better product color …
Aroma And Baking Characteristics Of Kiwifruit And Its Bread Fermented By Pediococcus Pentosaceus, Huang Jing, Iang Li-Ting, Chen Cheng, Guo Rui-Jun, Huang Wei-Ning, Zeng Yong-Qing, Li Ning, Gao Tie-Cheng, Zhou Li-Yuan
Aroma And Baking Characteristics Of Kiwifruit And Its Bread Fermented By Pediococcus Pentosaceus, Huang Jing, Iang Li-Ting, Chen Cheng, Guo Rui-Jun, Huang Wei-Ning, Zeng Yong-Qing, Li Ning, Gao Tie-Cheng, Zhou Li-Yuan
Food and Machinery
Objective:This study aimed to explore the effect of Pediococcus pentosaceus J8 fermented kiwifruit on bread baking and flavor profile characteristics of wheat bread. Methods: The changes in β glucosidase enzyme activity, organic acids and flavor compounds during kiwifruit fermentation were analyzed. The physical and chemical properties of wheat dough incorporated with fermented kiwifruit were determined. Moreover, the changes in total dietary fiber and total amino acid content, bread quality and flavor characteristics of the resulted bread were also determined. Results: After 15.5 hours of fermentation, the β glucosidase activity reached 55.13 U/L, and the content of lactic acid and …
Analysis Of Flavor Compounds In The Process Of Stewed Pork At Key Stages, Yao Min, Xie Guo-Fang, Yang Rong, Zhou Di, Long Qing-Meng, Zhang Chun-Jiang
Analysis Of Flavor Compounds In The Process Of Stewed Pork At Key Stages, Yao Min, Xie Guo-Fang, Yang Rong, Zhou Di, Long Qing-Meng, Zhang Chun-Jiang
Food and Machinery
Objective:The flavor formation process of stewed pork was investigated in this study. Methods: Electronic nose and gas-phase mass spectrometry (GC-MS) techniques were used to compare the key processes such as bleaching, frying, stewing and addition of sauces during the processing of stewed pork, and to analyze the changes of flavor compounds. Results: The results of electronic nose measurement were consistent with the results of gas chromatography analysis. The flavor content of raw pork and sauces was the highest, and the flavor substances decreased in the blanching, frying and stewing stages. However, the characte-ristic flavor substances were formed continuously. A …
Uncertainty Evaluation Of Two Titration Methods For Determination Peroxide And Acid Value In Edible Oil, Cheng Hui, Liu Shun, Guan Hong-Xuan
Uncertainty Evaluation Of Two Titration Methods For Determination Peroxide And Acid Value In Edible Oil, Cheng Hui, Liu Shun, Guan Hong-Xuan
Food and Machinery
Objective:Two kinds of titration methods (automatic potentiometric titration and indicator titration) of GB 5009.229 and GB 5009.227 were used to analyze the expanded uncertaintyof the determination of acid value and peroxide value in edible oil.Methods:CNAS-GL006 was used for the uncertainty component and extended uncertainty of the measurement results of the two titration methods.Results:The results showed that the standard solution was the main factor affecting the uncertainty of acid value (value) and peroxide value.Conclusion:The effects of the two titration methods on peroxide value and acid value (value) of edible oil is relatively small, and the appropriate …
Simultaneous Determination On Migration Of Three Aldehydes In Food Contact Rubber Gaskets By Hplc, Fu Ling-Mei, Wang Yu-Jian, Xu Li
Simultaneous Determination On Migration Of Three Aldehydes In Food Contact Rubber Gaskets By Hplc, Fu Ling-Mei, Wang Yu-Jian, Xu Li
Food and Machinery
Objective:A HPLC method was established for simultaneous determination of formaldehyde, acetaldehyde and acrolein in food contact rubber gaskets.Methods:The migration test was carried out according to GB 5009.156—2016 by using 4% acetic acid aqueous solution, 10% ethanol aqueous solution, 20% ethanol aqueous solution, 50% ethanol aqueous solution and olive oil as food stimulants. After derivatization reaction, the samples were separated on Accucore RP-MS column with acetonitrile-water solution as mobile phase and detected by UV detector.Results:The results showed that the three aldehydes showed good linear relationship in the mass concentration range of 0.05~5.0 mg/L, with the correlation coefficients R≥0.998 …
Detection Device For Microfluidic Molds Airborne In Food (Beverage) Processing Workshop, Zhao Zhong-Ying, Xu Pei-Feng, Yan Fang
Detection Device For Microfluidic Molds Airborne In Food (Beverage) Processing Workshop, Zhao Zhong-Ying, Xu Pei-Feng, Yan Fang
Food and Machinery
Objective:To monitor and control mold spores contamination effectively in food (beverage) processing workshops.Methods:The mold spores are enriched and classified by microfluidic chip, and the air aerosol was collected in 2~10 micron channel and prepared on film. Finally, spore images were taken by camera and electron microscope, and spores were detected, distinguished and counted by Canny algorithm.Results:Compared with the traditional falling plate method, the detection device designed in this paper could detect 103cell/mL mold spores sprayed in the air within 20 minutes.Conclusion:Using airborne UAV to detect mold pollution in food (beverage) processing workshop in the air …
Performance Comparison Of Cryogenic Refrigeration System Using Lng Wasted Cold And Ammonia Refrigeration, Ning Jing-Hong, Wang Run-Xia, Liu Hua-Yang, Jia Yong-Qin
Performance Comparison Of Cryogenic Refrigeration System Using Lng Wasted Cold And Ammonia Refrigeration, Ning Jing-Hong, Wang Run-Xia, Liu Hua-Yang, Jia Yong-Qin
Food and Machinery
bjective:To compare the performance of cryogenic refrigeration system using LNG wasted cold and ammonia cooling.Methods:The thermodynamic and economic models of the two systems were established by MATLAB. Under the basic parameters, the working medium concentration suitable for LNG low-temperature refrigeration system was selected, and the cold storage temperature and refrigeration capacity were changed respectively. The thermal economy of the two systems was compared and analyzed.Results:With the increase of ethylene glycol concentration, LNG mass flow, system power consumption and cold storage capacity increased, COP decreased, but ethylene glycol mass flow remained unchanged; With the increase of cold storage temperature, …
Numerical Simulation Study Of Optimal Inlet Conditions Of Rectifier Nozzle Type Distributor, Sun Huan, Lei Zhuo-Ya, Teng Xin-Bo, Zhu Jun-Da
Numerical Simulation Study Of Optimal Inlet Conditions Of Rectifier Nozzle Type Distributor, Sun Huan, Lei Zhuo-Ya, Teng Xin-Bo, Zhu Jun-Da
Food and Machinery
Objective:In order to effectively improve or eliminate as much as possible in the refrigeration system, the uneven distribution of gas-liquid two-phase refrigerant in the evaporator leads to the performance decline of the refrigeration system. Methods:The adopts CFD numerical simulation method was used to establish the physical model of rectifier nozzle type distributor and mathematical model of gas-liquid two-phase flow, based on the mixture model in multiphase flow model, which simulated the phase distribution and the degree of gas-liquid two-phase separation inside this distributor,. Then the influence of inlet conditions (inlet flow rate and mass flow fraction of gas) on …
Content Of Biogenic Amines From Hunan Bacon And Its Quality Analysis, Hu Peng, Zhou Huang-Hui, Chen Guang-Jing, Li An-Ping
Content Of Biogenic Amines From Hunan Bacon And Its Quality Analysis, Hu Peng, Zhou Huang-Hui, Chen Guang-Jing, Li An-Ping
Food and Machinery
Objective:This experiment is to judge the comprehensive quality of Hunan bacon.Methods:The contents of 8 biogenic amines in Hunan bacon were determined by HPLC-UV. The contents of moisture content, peroxide value and nitrite were measured.Results:The facts showed the total amount of biogenic amines was 127.22~166.24 mg/kg, which were mainly composed of cadaverine, putrescine, spermine and tyramine. The content of histamine was 0.43~10.24 mg/kg while the content of tyramine was 2.11~57.60 mg/kg. As for the physical and chemical indicators, the moisture content in the sample ranged from 13%~23%, the detection range of peroxide value was 0.014 2~0.035 0 g/100 …
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices, Zhang Wei-Peng, Han Meng-Yue, Ju Hao-Yu, Xiao Hong-Wei, Fan Xiao-Zhi
Drying Efficient Improvements With Step-Down Relative Humidity And Multi-Field Coupling Model Construction During Hot Air Drying Of Yam Slices, Zhang Wei-Peng, Han Meng-Yue, Ju Hao-Yu, Xiao Hong-Wei, Fan Xiao-Zhi
Food and Machinery
Objective:In order to explore the effect of step-down relative humidity drying strategy on the drying characteristics of agricultural products.Methods:Yam slices were selected as the object. The effects of constant humidity drying (relative humidity 15%, 25%, 35%, 45%) and step-down relative humidity drying (relative humidity 45% in the first stage for different times of 10, 20, 30, 60 min and relative humidity 20% in the second stage) on the drying characteristics of yam slices were studied at 60 ℃; The multi-field coupling model was constructed for the simulation of heat and mass transfer; The rehydration ratio and microstructure of the …
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices, Tang Xiao-Xian, Zheng Jing, Ren Ai-Qing, Duan Zhen-Hua, Wei Zhen-Zhen, Qin Yan-Ting, Fu Hai-Ping
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices, Tang Xiao-Xian, Zheng Jing, Ren Ai-Qing, Duan Zhen-Hua, Wei Zhen-Zhen, Qin Yan-Ting, Fu Hai-Ping
Food and Machinery
Objective:In order to explore the effect of heat pump drying temperature on the drying characteristics and quality of persimmon slices;Methods:Taking persimmon as the raw material, the effects of different drying temperatures were compared, on the drying time, drying rate, color, hardness, rehydration rate, tannin content, total sugar, vitamin C and total acid content of dried persimmon slices.Results:when the heat pump drying temperature was 65 ℃, the drying rate was higher and the drying time was shorter. The dried persimmon slices dried at 65 ℃ had bright color, similar to fresh fruit color, good rehydration performance, the lowest …
Research On Extraction Of Total Flavonoids From Green Tea With Deep Eutectic, Ni Xue-Hua, Wang Heng-Peng
Research On Extraction Of Total Flavonoids From Green Tea With Deep Eutectic, Ni Xue-Hua, Wang Heng-Peng
Food and Machinery
Objective:This study aimed to optimize the extraction technology of total flavonoids from green tea with Deep Eutectic Solvents (DESs) and evaluate the antioxidant activity of total flavonoids extracted from green tea under optimal conditions.Methods:The extraction rate of total flavonoids was taken as the index, with the ratio of liquid to solid, extraction temperature and extraction time taken as the influencing factors, and the extraction process parameters were optimized by orthogonal test, followed by the antioxidant activity evaluating with DPPH free radical inhibition.Results:The optimal extraction conditions for extraction of total flavonoids from green tea with DESs were 80% …
Auxiliary Hypoglycemic Effect Of Compound Nutritional Powder On Stz Rats, Sheng Qing-Hai, Liu Cheng, Pan Li-Na, Wang Jia-Qi, Jia Yan-Ju
Auxiliary Hypoglycemic Effect Of Compound Nutritional Powder On Stz Rats, Sheng Qing-Hai, Liu Cheng, Pan Li-Na, Wang Jia-Qi, Jia Yan-Ju
Food and Machinery
Objective:This study focuses on evaluating the auxiliary blood glucose-lowering function of self-made compound nutritional powder in type 2 diabetic rats.Methods:SD rats were intravenously injected with STZ to construct a pancreatic islet injury type 2 diabetes model. The compound nutritional powder was given by oral gavage at doses of 1.68, 3.35 and 6.70 g/kg for 30 days. Fasting blood glucose and blood glucose were measured after 30 days. Glucose tolerance index to investigate the effect of compound nutrients on STZ rats.Results:The compound nutritional powder was positive for the fasting blood glucose and glucose tolerance indexes of STZ rats; …
Extraction Of Carum Carvi L.Essential Oil By Supercritical Carbon Dioxide And Its Composition Analysis, Pang Min, Cui Xiu-Ming
Extraction Of Carum Carvi L.Essential Oil By Supercritical Carbon Dioxide And Its Composition Analysis, Pang Min, Cui Xiu-Ming
Food and Machinery
Objective:Optimized extraction technology of Carum carvi L. essential oil and analyzed the volatile components. Methods:Supercritical carbon dioxide was used to extract essential oil from Carum carvi L. seeds and the volatile components of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). Results:The suitable extraction conditions of supercritical carbon dioxide were: temperature of extraction kettle 50 ℃, temperature of separation kettle 40 ℃, pressure of extraction kettle 30 MPa, pressure of separation kettle 0.4 MPa, flow rate of carbon dioxide 20 g/min, extraction time 90 min, extraction yield of essential oil was 4.79%. Compared with simultaneous distillation extraction …
Effects Of Simultaneous Combination Of Steam And Microwave Cooking On The Quality Of Pork Ribs, Yao Qing, Chen Yan-Ping, Sun Ying-Ying, Fang Kun, Cao Ya-Qun, Xu Yan-Shun
Effects Of Simultaneous Combination Of Steam And Microwave Cooking On The Quality Of Pork Ribs, Yao Qing, Chen Yan-Ping, Sun Ying-Ying, Fang Kun, Cao Ya-Qun, Xu Yan-Shun
Food and Machinery
Objective:To determine the quality changes of the quality of pork ribs in simultaneous combination of steam and microwave cooking.Methods:The physicochemical quality, texture, fatty acids, amino acids, total thiol group, total carbonyl and vitro protein digestibility of pork ribs treated with simultaneous combination of steam and microwave were investigated.Results:The simultaneous combination of steam and microwave could significantly reduce the cooking time compared with the single steaming. And the combined cooking of microwave with 500 W and steam with 1 300 W for 13 min (MS-13) could reduce 48% of the cooking time. Compared with other groups, the pork …
Effect Of Arrowhead Starch On The Quality Of Fresh Noodles, Lu Ting-Ting, Ji De-Rong, Luo Yan-Chen, Duan Li-Li, Zheng Jing
Effect Of Arrowhead Starch On The Quality Of Fresh Noodles, Lu Ting-Ting, Ji De-Rong, Luo Yan-Chen, Duan Li-Li, Zheng Jing
Food and Machinery
Objective:In order to explore the effect of arrowhead starch on the quality of fresh noodles, arrowhead starch in different proportions were added into wheat core powder to make fresh noodles. Methods:The cooking characteristics, color, sensory evaluation, texture characteristics and GC-MS of fresh noodles were measured. Results:Increasing the amount of arrowhead starch can not only increase the water absorption rate, broken rate and cooking loss rate of noodles as a whole, but also increase the flavor, hardness and elasticity of noodles, and reduced the chewiness, stickiness and taste quality of noodles as well as. When the addition of arrowhead …
Research Progress On Extraction, Compound Of Walnut Oil And Its Function, Deng Xin-Yu, Huang Min-Ru, Huang Da-Rong, Du Bing, Li Pan
Research Progress On Extraction, Compound Of Walnut Oil And Its Function, Deng Xin-Yu, Huang Min-Ru, Huang Da-Rong, Du Bing, Li Pan
Food and Machinery
In this paper, walnut oil was reviewed from four aspects: nutritional components, extraction technology, efficacy and compounding. The changes of nutritional components of walnut oil with different extraction technology and compounding methods were discussed. The future research direction was prospected. The constraints of emerging technology and the new compounding method of walnut oil were the focus of walnut oil research in the future.
Peanut Kernel Integrity Detection Based On Deep Learning Convolution Neural Network, Zhang Jun-Feng, Shang Zhan-Lei
Peanut Kernel Integrity Detection Based On Deep Learning Convolution Neural Network, Zhang Jun-Feng, Shang Zhan-Lei
Food and Machinery
Objective: To accurately distinguish intact peanut, nut damaged peanut and epidermis damaged peanut. Methods: A peanut seed integrity detection scheme based on deep learning convolution neural network (CNN) was proposed. The peanut seed color selection system was established and a peanut seed image database was also established; The improved density peak clustering (DPC) algorithm was used to adaptively compress the CNN convolution kernel to effectively balance the network depth and operation efficiency; The improved sparrow search algorithm was used to optimize the CNN super parameter configuration and network structure, and the CNN model suitable for peanut grain integrity detection was …
Determination Furfurals In Tea Products By Quechers-Isotope Is-Gc-Ms/Ms, Liu Can-Di, Chen Bo, Yin Fang-Ping, Zeng Hui
Determination Furfurals In Tea Products By Quechers-Isotope Is-Gc-Ms/Ms, Liu Can-Di, Chen Bo, Yin Fang-Ping, Zeng Hui
Food and Machinery
Objective: This study aimed to establish a new method for detecting furfurals in tea. Methods: A gas chromatography tandem mass spectrometry (GC-MS/MS) method was established for the simultaneous determination of furfural, 5-methylfurfural, 5-hydroxymethylfurfural and 2-Acetylfuran in tea. The sample pretreatment method and GC-MS/MS method were optimized. Furfural-D4was used as the internal standard. The sample was extracted by acetonitrile, treated and purified by QuEChERS method, and determined by GC-MS/MS multi reaction monitoring (MRM). Results: The four furfurals showed good linear relationship in the mass concentration range of 1.25~200.00 μg/L, with the correlation coefficient ≥0.999 0, and the detection limit (S/N …
Research On Food Safety Supervision System In Chinese Cross-Border E-Commerce Market, Shi Gao-Yan
Research On Food Safety Supervision System In Chinese Cross-Border E-Commerce Market, Shi Gao-Yan
Food and Machinery
The development status of the cross-border E-commerce market was introduced, and the shortcomings of the current cross-border e-commerce food safety supervision system in my country was analyzed. Moreover, the direction of food safety supervision system construction in cross-border E-commerce was also discussed, from the following aspects of the food information traceability system, food safety risk early warning system, enterprise credit management system and consumer rights protection system.
Uncertainty Evaluation Of Cadmium Content In Kelp (Laminaria Japonica) By Graphite Furnace Atomic Absorption Spectrometry, Liu Lan-Ying, Lu Xin, Li Ying, Luo Tu-Yan
Uncertainty Evaluation Of Cadmium Content In Kelp (Laminaria Japonica) By Graphite Furnace Atomic Absorption Spectrometry, Liu Lan-Ying, Lu Xin, Li Ying, Luo Tu-Yan
Food and Machinery
Objective: To improve the accuracy of the results of cadmium (Cd) content in kelp (Laminaria japonica) by graphite furnace atomic absorption spectrometry (GF-AAS). Methods: The concentration of Cd element in kelp sample was measured by using GF-AAS after microwave digestion according to the standard of GB 5009.15—2014. Combining with the experimental process and mathematical model, the possible sources of measurement uncertainty were firstly identified, then the components of each standard uncertainties were calculated, and finally each parameter of uncertainties was synthesized, and the whole uncertainty was evaluated. Results: when the value of Cd concentration in kelp was 0.202 …
The Legal Regulation Problem Of False Food Advertisement And Its Solution, Meng Jing
The Legal Regulation Problem Of False Food Advertisement And Its Solution, Meng Jing
Food and Machinery
In this paper, the current legal system regarding deceptive food advertisements in China has been discussed deeply and issues of current legal system have been analyzed. To solve the issues, a way for optimizing food legal system was explored and several measures which assist to improve the legal system for eliminating deceptive food advertisements have been proposed. Overall, relevant legal regulations published domestically and intenationally should be sorted out and the law enforcement of government sectors should be enhanced to constrain people who want to advertise deceptive food information.
Study On Flow Channel Distribution Of Different Twin Screw Extruder Under Different Screw Contact State, Shang Jia-Wei, Zhang Li-Mei, Huang Zhi-Gang, Zhang Yi-Wei, Li He
Study On Flow Channel Distribution Of Different Twin Screw Extruder Under Different Screw Contact State, Shang Jia-Wei, Zhang Li-Mei, Huang Zhi-Gang, Zhang Yi-Wei, Li He
Food and Machinery
Objective: In order to explore the distribution law of the flow channel of polylactic acid in different screw contact states of the counter-rotating twin-screw extruder. Methods: Partially meshing screw and non-meshing screw were established by Solidworks software. Numerical sim-ulation was carried out using POLYFLOW fluid simulation software. The pressure field, shear rate field and viscosity field of polylactic acid fluid under different contact states of three screws were compared. Results: The counter-rotating twin-screw extruder in the partially meshed state has better pressure-building ability and dispersing and mixing ability for polylactic acid. Conclusion: The extrusion effect of polylactic acid in the …
Research On The Application Of Minimalist Style In Food Packaging Design, Chao Xin-Jiao, Zhang Si-Jia
Research On The Application Of Minimalist Style In Food Packaging Design, Chao Xin-Jiao, Zhang Si-Jia
Food and Machinery
This paper introduces the origin of minimalism, discusses the advantages of minimalism style in food packaging design, and expounds the application of minimalism style in food packaging design from four aspects: Food packaging color, graphics, modeling and materials.
Effects Of Natural Compound Preservative And Its Vacuum Synergy On The Shelf Life Of Pre-Conditioned Pork Filling Stuffing, Liu Ping-Yun, Wang Jun-Ru, Ding Yi-Dan, Zhang Gen-Sheng
Effects Of Natural Compound Preservative And Its Vacuum Synergy On The Shelf Life Of Pre-Conditioned Pork Filling Stuffing, Liu Ping-Yun, Wang Jun-Ru, Ding Yi-Dan, Zhang Gen-Sheng
Food and Machinery
Objective: To study the effect of food preservatives on the freshness of pre-conditioned pork filling stuffing and to solve the problem of easy spoilage and very short shelf life of pre-conditioned pork filling stuffing. Methods: The changes of physicochemical and microbiological indexes of the pre-conditioned pork filling treated with vacuum-packed co-combination preservatives during storage were determined using the total number of colonies or TBA values as evaluation criteria. Results: The optimal ratio of preservatives were as followed: 0.049% nisin, 0.207% D-isoascorbate sodium, 0.029% rosemary extract. Vacuum-packed synergistic compounding preservative treatment can effectively delay the changes of total bacterial colony, …
Effect Of Chitosan On The Waterless Preservation Of Urechis Unicinctus, Li Zhong-Kun, Li Zi-Xuan, Liu Chen-Hao, Liu Chun-E
Effect Of Chitosan On The Waterless Preservation Of Urechis Unicinctus, Li Zhong-Kun, Li Zi-Xuan, Liu Chen-Hao, Liu Chun-E
Food and Machinery
Objective: The aim of the study was to decrease the transportation cost while reducing the nutrition loss of Urechis unicinctus. Methods: Chitosan was used for pretreatment of Urechis unicinctus, and the changes of the main nutritional and physiological indexes of the three groups i.e., control group, after waterless preservation group and recovered group, were measured. Results: The optimal concentration of chitosan was 3 g/L. After being pretreated by chitosan, the survival rate of Urechis unicinctus could reach 67% after 64 h of waterless preservation. The survival rate, muscle glycogen, water holding capacity of the experimental group were all …
Nectarine Quality Analysis Algorithm Based On Multi-Spectral Feature Partition, Wang Jie
Nectarine Quality Analysis Algorithm Based On Multi-Spectral Feature Partition, Wang Jie
Food and Machinery
Objective: In order to solve the problem that the spectral image recognition technology is susceptible to interference from similar types, resulting in deviations in the identification of the type and quality of the measured object. Methods: An independent dual-channel spectral acquisition system for visible light and near-infrared light was designed. By controlling the spectral range and spectral resolution of different characteristic regions, the rapid acquisition of absorbance at the characteristic wavelength position was achieved. The function expression form of spectral change and sample quality was established. According to the spectral distribution characteristics of the test sample, the appropriate characteristic wavelength …