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Articles 1531 - 1560 of 4816
Full-Text Articles in Food Biotechnology
Design Of Steamed Bread Machine Production Line Based On Ahp And Triz Theory, Fu Xiao-Li, Xu Qiao, Yang Shu-Feng, Zhang Bin
Design Of Steamed Bread Machine Production Line Based On Ahp And Triz Theory, Fu Xiao-Li, Xu Qiao, Yang Shu-Feng, Zhang Bin
Food and Machinery
Objective: In view of the problems of low human-computer interaction, insufficient modeling aesthetics and lack of design characteristics in the production line of steamed bread machine, the fuzzy evaluation method combined with AHP and TRIZ is used for the innovative design. Methods: The key areas of positioning design were obtained by analytic hierarchy process. The TRIZ standard engineering parameters were used to analyze the contradiction and construct the contradiction matrix. The invention principle was used to find the optimal solution of the design scheme, and the matter field analysis method was introduced to solve the specific practical problems of the …
The Influence Of Modifying Methods On The Adsorption Of Methylene Blue By Moringa Oleifera Seed Shelling Biochar, Dong Cheng, Li Mei-Ping, Guo Cai-Xia, Yu Li-Gang
The Influence Of Modifying Methods On The Adsorption Of Methylene Blue By Moringa Oleifera Seed Shelling Biochar, Dong Cheng, Li Mei-Ping, Guo Cai-Xia, Yu Li-Gang
Food and Machinery
Objective: The adsorption performance of the seed-shell biochar from Moringa oleifera prepared under different technological conditions on methylene blue was investigated in this study. Methods: The magnetic seed shelling biochar (Fe3O4-MOS) and modified seed shelling biochar (KOH-MOS) were prepared by ultrasonic-assisted K2CO3-Fe3O4 co-impregnation pyrolysis and KOH impregnation pyrolysis at 1 000 ℃, respectively. The physicochemical properties of the samples were characterized by XRD, SEM and FTIR. On this basis, the adsorption characteristics of the two kinds of biochar for methylene blue (MB) solution were determined by equilibrium adsorption method. …
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
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 …
Effects Of Different Fixation Methods On The Quality Of Green Tea Processed By Purple Bud Leaves, Song Xian-Ying, Huang Yan-Mei, Cui Li-Dan, Xiao Wen-Jun, Gong Zhi-Hua
Effects Of Different Fixation Methods On The Quality Of Green Tea Processed By Purple Bud Leaves, Song Xian-Ying, Huang Yan-Mei, Cui Li-Dan, Xiao Wen-Jun, Gong Zhi-Hua
Food and Machinery
Objective: To explore the best fixation method of purple bud green tea. Methods: Using two or three leaves and a bud of self-selected purple bud strain 9803 as raw materials, fresh leaves were treated by microwave, pan-frying, steam and hot air to prepare green tea, and the representative green tea samples were selected for sensory evaluation and quality analysis of taste and aroma. Results: Among the four methods of fixation, the comprehensive score of sensory evaluation of microwave green tea was the highest (89.65), and the main physical and chemical components of microwave green tea, water extract, tea polyphenols, anthocyanins, …
Analysis For Smoke Release Characteristics Of Several Central Electrical Heated Cigarettes, He Hong-Mei, You Xiao-Juan, Liu Xian-Jun, Zhu Xian-Yan, Wang Ming-Hui, Shi Huai-Bin, Xu Ru-Yan
Analysis For Smoke Release Characteristics Of Several Central Electrical Heated Cigarettes, He Hong-Mei, You Xiao-Juan, Liu Xian-Jun, Zhu Xian-Yan, Wang Ming-Hui, Shi Huai-Bin, Xu Ru-Yan
Food and Machinery
Objective: Studied the smoke emission characteristics of central electric heating cigarette. Methods: The release amount and stability of total and puff-by-puff mainstream smoke were investigated by taking seven domestic cigarettes （Cigarettes A-G） and one foreign cigarette （Cigarette H） as the samples. The factors that may influence smoke release stability were discussed. Results: ① The transfer ratios of nicotine and glycerol in Cigarettes H were the lowest; ② The smoke release stability of Cigarettes H was the highest; ③ The release behavior of TPM, nicotine and glycerol on a puff-by-puff basis all showed increase-decrease trend with the increase of puff sequence, …
Study On Photoelectric Detection Method Of Nitrite Content In Food With Microfluidic Mixer Chip, Pang Hao-Ran, Xie Jia-Qing, Guan Qi-Feng, Meng Xiao-Yu, Sun Ru-Qian, Zhou Fu-Yang
Study On Photoelectric Detection Method Of Nitrite Content In Food With Microfluidic Mixer Chip, Pang Hao-Ran, Xie Jia-Qing, Guan Qi-Feng, Meng Xiao-Yu, Sun Ru-Qian, Zhou Fu-Yang
Food and Machinery
Objective: A high-precision, low-cost quantitative and rapid detection method of nitrite in food based on photoelectric detection principle was proposed, and a portable nitrite detector equipped with microfluidic mixer chip was constructed. Methods: The microfluidic mixer chip was designed to realize the rapid mixing of test samples. The mixing efficiency of the chip was verified by peristaltic fluid simulation. The influence of UV curing parameters on the microfluidic mixer chip channel accuracy was analyzed, the microfluidic mixer chip was prepared. The photoelectric detection system of nitrite was designed and established. The relationship between nitrite content and induced voltage was analyzed, …
An Aptamer Colorimetric Method Was Established To Detect Chloramphenicol In Eggs Based On Dnase-Catalyzed Reaction, Cheng Hui, Liu Shun, Li Bo, Huang Yu-Lan, Zhou Tao
An Aptamer Colorimetric Method Was Established To Detect Chloramphenicol In Eggs Based On Dnase-Catalyzed Reaction, Cheng Hui, Liu Shun, Li Bo, Huang Yu-Lan, Zhou Tao
Food and Machinery
Objective: A new method for the rapid detection of chloramphenicol in eggs was established, by preparing the aptamer magnetic bead complex, based on the mechanism of inhibiting the catalytic color reaction between the DNase and heme. Methods: The aptamer and DNase was combined through complementary base pairing, and it was combined with aptamer composite magnetic beads. Furthernore, by adding different concentrations of chloramphenicol solution, the DNase and chloramphenicol nucleic acid adaptation was disintegrated by dissociation of DNase catalytic chromogenic reaction combined with hemoglobin. Results: The linear range of chloramphenicol was 0.001~100.000 mg/kg, and the absorbance was linearly correlated with the …
Real Time Detection Method Of Fruit Defects Based On Deep Learning, Zhou Sheng-An, Huang Geng-Sheng, Zhang Yi-Yun, Gao Dong-Fa
Real Time Detection Method Of Fruit Defects Based On Deep Learning, Zhou Sheng-An, Huang Geng-Sheng, Zhang Yi-Yun, Gao Dong-Fa
Food and Machinery
Objective: This study aimed to optimize and improve the CenterNet method for detecting fruit defects. Methods: the lightweight convolutional neural network of MobileNetV3 was used to replace the original backbone network of CenterNet accelerate the detection speed, improve the module of MobileNetV3, enhance the detection ability of the model for small and medium-sized defective blocks of fruit, and optimize the pre detection stage of CenterNet to increase its detection accuracy. Results: The recognition rate of significant defects such as apples with diameter > 4 mm was 99.7%, and the detection speed was 113 FPS, with the model volume of 1.31 MB. …
Simulation Analysis Of Tobacco Leaf Redrying And Drying Process Based On Comsol, Qin Ji-Wei, Wang Li-Hua, Jiang Wei, Wang Jiong-Li, Jia Tong-Peng
Simulation Analysis Of Tobacco Leaf Redrying And Drying Process Based On Comsol, Qin Ji-Wei, Wang Li-Hua, Jiang Wei, Wang Jiong-Li, Jia Tong-Peng
Food and Machinery
Objective: To study the drying shrinkage mechanism of tobacco leaves during the redrying process. Methods: Based on the theory of porous media and elasticity, combined with Fourier's law and Fick's law, the numerical simulation of the thermal expansion, hygroscopic expansion and temperature coupling process in the tobacco leaf drying process was realized. Results: During the redrying process, the maximum stress occurred when the tobacco leaves were dried for about 3 minutes. The moisture stress during the drying process was much greater than the thermal stress; During the low-temperature slow-curing process, the internal moisture evaporation rate of the tobacco leaves was …
Hypoglycemic Effect Of Perilla Leaf Extract On Type 1 Diabetic Mice, Qi Xin, Lu Xin-Tong, Lin Chang-Qing, Cui Cheng-Bi
Hypoglycemic Effect Of Perilla Leaf Extract On Type 1 Diabetic Mice, Qi Xin, Lu Xin-Tong, Lin Chang-Qing, Cui Cheng-Bi
Food and Machinery
Objective: This study focuses on exploring the effect of perilla leaf extract on hypoglycemic in type 1 diabetic mice. Methods: Streptozotocin （STZ） was used to induce the establishment of type 1 diabetes （T1DM） mouse model, and then the normal group, model group, perilla leaf extract high-dose group （400 mg/kg）, perilla leaf extract low-dose group （200 mg/kg）, positive group （150 mg/kg） were investigated. During the test, the food intake and water consumption of the mice were recorded, and the fasting blood glucose （FBG） of T1DM mice was measured every week, and the glucose tolerance level （OGTT） was measured on the 28th …
Detection Of Mixing Proportion Of Stem By Near Infrared Spectroscopy Combined With Linear Non-Negative Regression Coefficient Regression Method, Liu Jing, Hu Jian-Xi, Yang Fang-Fang, Gao Hui, Yang Pan-Pan
Detection Of Mixing Proportion Of Stem By Near Infrared Spectroscopy Combined With Linear Non-Negative Regression Coefficient Regression Method, Liu Jing, Hu Jian-Xi, Yang Fang-Fang, Gao Hui, Yang Pan-Pan
Food and Machinery
Objective: To establish a rapid method for the determination of stem content in finished tobacco by near infrared spectroscopy. Methods: The finished tobacco mixed with different proportion of stem silk （5%, 8%, 11% and 14%） was used as the test object. The near infrared spectrum information of pure stem silk, pure leaf silk and tobacco mixed with different proportion of stem silk was collected, respectively. Orthogonal Partial Least Squares Discrimination Analysis （OPLS-DA） was used to identify the overall difference of the near infrared spectral information of the above three kinds of samples. Variable Importance for the Projection （VIP） feature spectrum …
Evaluation Of Cigarette Quality Stability Based On Similarity Analysis Of Smoke Components, Zhang Wei, Yu Qi-Chang, Qi Da-Wei, Zhou Yan, Wu Da, Lu Jie
Evaluation Of Cigarette Quality Stability Based On Similarity Analysis Of Smoke Components, Zhang Wei, Yu Qi-Chang, Qi Da-Wei, Zhou Yan, Wu Da, Lu Jie
Food and Machinery
Objective: The evaluation methods of cigarette quality stability based on different indexes are compared, which provides a theoretical basis for the selection of evaluation indexes of cigarette product quality stability. Methods: Used the heart-cutting two-dimensional gas chromatography （HC-2D-GC） to analyze the key components in cigarette smoke components. The fingerprint of qualified products was established, and the stability of cigarette product produced in different places within three years was evaluated by Euclidean distance similarity. The results were compared with the method based on the conventional parameters of cigarette smoke. Results: The smoke stability evaluation method based on the conventional smoke gas …
Advances In Research On The Rapid Detection Of Probiotics, Lu Xiu-Li, Li Bai-Liang, Huo Gui-Cheng, Yue Ying-Xue, Guo Jia-Yao
Advances In Research On The Rapid Detection Of Probiotics, Lu Xiu-Li, Li Bai-Liang, Huo Gui-Cheng, Yue Ying-Xue, Guo Jia-Yao
Food and Machinery
The rapid detection methods of traditional probiotics， the next-generation probiotics based on immunological detection technology and molecular biology detection technology was reviewed, and the rapid detection technology development was prospected.
Research Progress On Biological Activity And Quality Control Of Panacis Japonici Rhizoma, Shen Pei-Yao, Zhang Ye, Li Yu-Qin, Yan Jian-Ye, Wang Yuan-Qing
Research Progress On Biological Activity And Quality Control Of Panacis Japonici Rhizoma, Shen Pei-Yao, Zhang Ye, Li Yu-Qin, Yan Jian-Ye, Wang Yuan-Qing
Food and Machinery
The biological activities of Panax japonicus, including the effects on nervous system, digestive system, cardiovascular and cerebrovascular system, immune system, endocrine system and other systems were summarized and the quality control of saponins, nucleosides, polysaccharides and amino acids in Panax japonicus was analyzed in this paper. And its future research was prospected.
The Development Experience Of British Food Gdas Labeling And Several Enlightenments To China, Huang Ze-Ying, Huang Bei-Xun
The Development Experience Of British Food Gdas Labeling And Several Enlightenments To China, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
This study carried out a case study on food GDAs （Guideline Daily Amounts） labeling in British. It was found that GDAS labeling which has been implemented for over 20 years, changed from BOP （Back of Package） labeling to FOP labeling. The labeling shows the amount of energy, sugar, fat, saturated fat, and salt per serving, as well as the percentage of the recommended daily intake by using the specific nutrient system measurement model. The labeling lacks of color coding and visual icon, and its implementation is not as effective as most FOP labels. Therefore, it is suggested to display …
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
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 …
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
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 …
Analysis Of Microbial Diversity In The Drinking Water Of Karez Well, Turpan, Xinjiang, Hasan Rizwangul, Rahman Nurgul, Yasen Maryamgul, Rixat Elmire
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 …
Determination Of Bread Adsorption Isotherm And Comparison Of Determination Methods, Dong Lei, Xiao Man, Jiang Fa-Tang
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 …
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
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 …
Detection Of Lead Based On Fe3O4@C/[Bsmim]Hso4/Gce Sensor, Liu Xiao-Wei, Wang Wei-Hao, Gu Yuan-Nong, Wang Jing-Jing
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 Fe3O4@C/[BSMIM]HSO4/GCE. Methods: The Fe3O4@C that had core-shell structure was synthesized based on Fe3O4 which was compounded with 1-methyl-3-butanesulphonic acid imidazole bisulfate ionic liquid for preparing the Fe3O4@C/[BSMIM]HSO4 sensor that using the glassy carbon electrode as carrier. Results: The study found that Fe3O4@C had a good conductivity and dispersion. The Fe3O4@C/[BSMIM]HSO4/GCE has a good electrochemical stability and electrocatalytic activity. The quantitative analysis of lead ion in drinking water was done using the Fe3O4@C/[BSMIM]HSO4/GCE. The result showed that there was a good linear relationship between the concentration of lead ion and its oxidation peak current …
Analysis And Simulation Of Corn Vibrating Screen Based On Dem, Wang Bing
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 …
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
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 …
Microwave-Vacuum Drying Characteristics Of Kiwifruit Slice Based On Controlling Temperature, Song Shu-Jie, Huang Xue, Guo Yu-Rong
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 R2, RMSE and χ2 as the evaluation …
Application Of Wireless Sensor Technology In Grain Storage Environment Monitoring, Huang Xian, Chen Jia, Chen Ke-Xin
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 …
Food Education Thought In Ancient China And Its Enlightenment To Primary And Secondary Schools, Feng Shuo, Wang Luo
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.
Research Progress On The Effect Of Frozen Storage On Lipid Oxidation Of Aquatic Products, Yu Hui-Jie, Xie Jing
Research Progress On The Effect Of Frozen Storage On Lipid Oxidation Of Aquatic Products, Yu Hui-Jie, Xie Jing
Food and Machinery
The harm of lipid oxidation on aquatic products during the freezing process, the endogenous and exogenous pro-oxidation factors that led to lipid oxidationwere reviewed. It summarized the current methods of delaying lipid oxidation, such as adding antioxidants, improving packaging and new technology, and pointed out that the technology which can not only control the lipid oxidation of aquatic products in the process of frozen storage but also realize industrial promotion is an urgent problem to be solved.
The Progress In Comprehensive Utilization Of Oil In By-Products Of Squid Processing, Ye Li-Zi, Li Jia, Pan Ying-Jie, Tang Ying-Qi
The Progress In Comprehensive Utilization Of Oil In By-Products Of Squid Processing, Ye Li-Zi, Li Jia, Pan Ying-Jie, Tang Ying-Qi
Food and Machinery
In the process of squid processing, a large number of by-products like viscera and cartilage are produced, which are rich in fat, protein and other nutrients. The research status and comprehensive utilization of oil from squid processing by-products were summarized in this review, from four aspects including biological activities, extraction, refining and microcapsulation. The development trend and research direction in the future were also prospected. In order to provide a theoretical reference for the further comprehensive development and utilization of oil in squid processing by-products and the rapid development of squid deep processing industry.
A Review On The Deep-Processing Of Tomato And The Utilization Of Its By-Products, Li Ying-Hui, Wang Man-Sheng, Shi Jun-Ling, Qu Wen-Juan
A Review On The Deep-Processing Of Tomato And The Utilization Of Its By-Products, Li Ying-Hui, Wang Man-Sheng, Shi Jun-Ling, Qu Wen-Juan
Food and Machinery
A comprehensive summary and comparison were carried out on the recently reported results given the types and properties of functional compounds in tomato skin, seed, and residues, as well as the suitable methods and techniques. The processing characteristics of the nutrients in tomato processing by-products were obtained in aspects of lycopene, dietary fiber, oil, and protein and the suitability, properties, advantages and disadvantages of different processing methods and technologies. The problems and the perspectives in the extensive use of tomato by-products were also proposed and discussed.
Research On Classification Of Liquor Hops Based On Convolution Neural Network, Pan Bin, Han Qiang, Yao Ya-Chuan
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.