Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Keyword
-
- Antioxidant activity (81)
- Quality (52)
- Food safety (37)
- Antioxidant (35)
- Machine vision (32)
-
- Polysaccharide (27)
- Packaging design (25)
- Principal component analysis (24)
- Texture (24)
- Flavor (20)
- Numerical simulation (20)
- Fermentation (19)
- Physicochemical properties (19)
- Polyphenols (19)
- Uncertainty (19)
- Biological activity (17)
- Process optimization (17)
- Protein (17)
- Detection (16)
- Food (16)
- Preservation (16)
- Stability (16)
- Apple (15)
- Rapid detection (15)
- Deep learning (14)
- Microstructure (14)
- Sensory evaluation (14)
- Volatile components (14)
- Extraction (13)
- Flavonoids (13)
Articles 2851 - 2880 of 4816
Full-Text Articles in Food Biotechnology
Particle Characteristics Of Centrifugal Atomization By Rotary Disk For Newtonian Viscous Fluid, Wang Dongxiang, Cui Zhengwei, Yu Jianfeng, Yang Xinjun
Particle Characteristics Of Centrifugal Atomization By Rotary Disk For Newtonian Viscous Fluid, Wang Dongxiang, Cui Zhengwei, Yu Jianfeng, Yang Xinjun
Food and Machinery
For rotary disk atomizer in this paper, the particle characteristics has been investigated with Rosin/Paraffin mixture as the working fluid. The effects of different technological parameters on the ligament number, diameter of ligament, capillary wavelength and particle diameter were analyzed, and the dimensionless prediction model was obtained. The result showed that the ligament number is mainly determined by the Web and the St number, and it is only controlled by the surface tension for low viscous fluids. Due to ligament stretching caused by centrifugal effect, the pinch-off capillary wavelength is about 3.56 times of the ligament diameters, however the actual …
Removable Cold Storage Device With Pe-Rt Low Temperature Heat Pipe And Its Cool Storage Effect Using Hydrocarbon Refrigerants, Liu Jinguang, Liu Wenyao, Wang Shiqing, Song Qingwu, Jiang Wenli, Li Fei
Removable Cold Storage Device With Pe-Rt Low Temperature Heat Pipe And Its Cool Storage Effect Using Hydrocarbon Refrigerants, Liu Jinguang, Liu Wenyao, Wang Shiqing, Song Qingwu, Jiang Wenli, Li Fei
Food and Machinery
In order to solve the problem of high cost and difficult welding of metal materials, as well as avoid the ozone depletion and global warming by Freon refrigerant, a cold storage device made of PERT plastic was produced, with a low cost and an easy assembly. In this study, a polyethylene of high temperature tolerant tube instead of the copper one was used, complied with hydrocarbon refrigerant HCR22 as heat pipe circulating working fluid. The results showed that the best filling ratio of PE-RT plastic heat pipe group was 33%, which was the same as copper heat pipe group, with …
A Strategy Of Temperature Control In Tea Dryer Based On Improved Particle Swarmoptimization(Ipso), Wu Lan, Liu Yarong
A Strategy Of Temperature Control In Tea Dryer Based On Improved Particle Swarmoptimization(Ipso), Wu Lan, Liu Yarong
Food and Machinery
Aiming at the problems of low thermal efficiency, unstable temperature and difficult guarantee of tea quality of tea dryer, the coal-fired hot air-drying furnace was studied in order to find an effective constant temperature control method. An improved particle swarm optimization (IPSO) algorithm was proposed by chaotic processing of particle swarm optimization (PSO). Then the parameters of fuzzy PID controller were optimized by IPSO to overcome the shortcomings of PSO, including premature, low optimization efficiency and real-time on-line adjustment of PID parameters. According to the real-time temperature of the hot blast stove, the amount of smoke discharged from the hot …
Study On Visual Code-Based Defect Detection Technology For Production Date Of Dairy Packaging, Sun Xiaona, Liu Jichao, Gao Guohua
Study On Visual Code-Based Defect Detection Technology For Production Date Of Dairy Packaging, Sun Xiaona, Liu Jichao, Gao Guohua
Food and Machinery
Aiming at the problems of labor intensity, low automation level, and low efficiency in manual inspection of production date defects, the machine vision-based dairy production date coding defect detection system was developed. The system uses a CCD camera, computer, light source, etc. to build a hardware platform, and image processing techniques, such as median filtering, binarization, image segmentation, and template matching were used to achieve the goal of defective detection, including production date missing and fuzzy codes. The experimental results showed that the system could accurately identify products with defective production date, and achieve the expected results, showing practical significance.
Characterization Of Glycosylation Of Zein With Inulin By Dry-Heating And Its Application In Capsule Shells, Zhang Huijun, Chen Youming, Gong Chunyu, Jiang Ningning, Sha Dixin, Wang Wenxia
Characterization Of Glycosylation Of Zein With Inulin By Dry-Heating And Its Application In Capsule Shells, Zhang Huijun, Chen Youming, Gong Chunyu, Jiang Ningning, Sha Dixin, Wang Wenxia
Food and Machinery
This study focuses on improvement mechanical properties of the zein films by glycosylation modifications under dry-heating conditions for capsule shells. The characterization of zein-inulin were analyzed by SDS-PAGE. DSC, FT-IR and SEM. The result indicates that the tensile strength of zein-inulin were 2.46 times of non-modifified zein. The formation of conjugates was verified by SDS-PAGE, infrared spectrum, and showed that the zein could joint the inulin by glycosylation with the covalent bound. The thermal denaturation temperature of zein was increased by DSC. It indicates that the thermal stability increases. Zein and zein-inulin films were scaned by SEM. The surface of …
Research On Fashion Dimension And Fashion Design In Beverage Packaging, Xiao Yuqiang, Dai Duan
Research On Fashion Dimension And Fashion Design In Beverage Packaging, Xiao Yuqiang, Dai Duan
Food and Machinery
Nowadays, the beverage packaging design is becoming more and more fashionable from the styling style and color material. The dimension of fashion, such as instantaneous, spatial and regular are also fully embodied in the design of beverage packaging. The fashionable beverage packaging design can produce a kind of visual aesthetic experience and popular psychological effect to consumers, and it has the preemptive marketing effect. In the future design of beverage packaging, should pay attention to the investigation and prediction of popular trends, analysis the consumers psychology and rational use the innovative materials. It is necessary to start from the concept …
Effects Of Silver Carp Hydrolysate On Quality And In Vitro Protein Digestibility Of Freeze-Thawed Surimi Products, Liu Yongle, Tian Miaomiao, Li Xianghong, Yu Jian, Wang Faxiang, Wang Jianhui, Huang Yiqun
Effects Of Silver Carp Hydrolysate On Quality And In Vitro Protein Digestibility Of Freeze-Thawed Surimi Products, Liu Yongle, Tian Miaomiao, Li Xianghong, Yu Jian, Wang Faxiang, Wang Jianhui, Huang Yiqun
Food and Machinery
To investigate the effects of silver carp hydrolysate on the quality and in vitro protein digestibility of surimi products. Different amounts (0%, 2%, 4%, 6%) of silver carp hydrolysate were added to surimi products. The qualities (including cooking loss, water retention, whiteness, gel strength, hardness, elasticity and sensory evaluation) and in vitro protein digestibility of the products after freeze-thaw treatments were investigated, and the surimi products added with traditional cryoprotectant (4% sucrose+4% sorbitol) as the comparison. The addition of 2% hydrolysate can increase water holding and decrease cooking loss, and effectively reduce the decrease of gel strength, hardness, elasticity and …
Simulation Analysis Of Flow Field Characteristics Of Chrysanthemum Drying Based On Fluent, Li He, Zhang Zhi, Ren Yuan, Zhang Kaifei
Simulation Analysis Of Flow Field Characteristics Of Chrysanthemum Drying Based On Fluent, Li He, Zhang Zhi, Ren Yuan, Zhang Kaifei
Food and Machinery
In the process of drying chrysanthemum, the flow field distribution in the dryer was the main factor affecting its quality. In order to further study the distribution and variation of flow field in the drying process of chrysanthemum, a physical model of the drier was established for the negative pressure dryer. The distribution of velocity field, pressure field and temperature field in the drying process of chrysanthemum were obtained by mesh division, parameter determination and calculation. The numerical simulation of flow field distribution in the drying process of chrysanthemum was realized. In order to verify the accuracy of the simulation …
Study On The Two-Stage Extraction Of Glycyrrhizic Acid By Combined Enzymes And Ultrasonic Method, Liang Xia, Lu Xiaoling
Study On The Two-Stage Extraction Of Glycyrrhizic Acid By Combined Enzymes And Ultrasonic Method, Liang Xia, Lu Xiaoling
Food and Machinery
Taking glycyrrhizic acid extraction rate was used as an index, the technological conditions of extraction of glycyrrhizic acid from Licorice wad optimized by two-stage method of combined enzymes and ultrasonic. When the mass of glycyrrhizic acid was 1 g, the optimum technological conditions for the enzymatic stage were as follows: the optimal ratio of combined enzymes (pectinase∶cellulose) was 1∶3 (U/U); the dosage of combined enzymes was 175 U/g·Substrate, reacted at pH 5.5 for 1 h at 50 ℃; and the particle size of raw material was 40 mesh with the ratio of material to liquid 1∶25 （g/mL）. The optimum technological …
Study On Bioactive Components And Antioxidant Activity Of Hull-Less Pumpkin Seed Oil, Chen Tian, Dai Sihui, Shen Pengyuan, He Xiangrong, Zhong Qing, Liu Dongbo
Study On Bioactive Components And Antioxidant Activity Of Hull-Less Pumpkin Seed Oil, Chen Tian, Dai Sihui, Shen Pengyuan, He Xiangrong, Zhong Qing, Liu Dongbo
Food and Machinery
The quality indexes of hull-less pumpkin seed oil, which were extracted by supercritical CO2 fluid extraction, were detected according to the national standard. The fatty acid and phytosterol composition were analyzed by gas chromatography-mass spectrome-try (GC-MS). Subsequently, the squalene content of hull-less pumpkin seed oil was measured by high performance liquid chromatogra-phy (HPLC). Compared with grape seed oil and flaxseed oil, the scavenging activities for DPPH· and ABTS free radical of hull-less pumpkin seed oil were estimated. The results indicated that the hull-less pumpkin seed oil extracted by supercritical CO2 fluid extraction was according with the food industry …
Refining Flavonoids From Stems And Leaves Of Physalis Alkekengi And Their Antioxident Activity, Li Qun, Sun Mingzhe, Wu Wei, Jiang Xiujuan, Cao Baiying
Refining Flavonoids From Stems And Leaves Of Physalis Alkekengi And Their Antioxident Activity, Li Qun, Sun Mingzhe, Wu Wei, Jiang Xiujuan, Cao Baiying
Food and Machinery
The flavonoids from stems and leaves of Physalis alkekengi ( PSF ) were refined by macroporous adsorption resin, and their antioxidant activities were evaluated in vitro and in vivo. The PSF were obtained using with AB-8 macroporous adsorption resin washed by 70% ethanol, and the purity was 39.16%. After refining, the scavenging activities of PSF on NO-2·and ABTS+· were 81.36% and 91.49%. The anti-oxidative capability in linoleic acid lipid overoxidation system was 85.26%. The refined PSF not only significantly increased thymus index and spleen index（P＜0.05）, but also increased the activity of T-AOC, GSH-Px and SOD …
Optimization Of Ultrasonic-Assisted Extraction Of Amygdalin From Prunus Humilis Seed, Zhang Xin, Li Ruiling, Sun Xueru, Wu Qiong, Wu Xiaotong
Optimization Of Ultrasonic-Assisted Extraction Of Amygdalin From Prunus Humilis Seed, Zhang Xin, Li Ruiling, Sun Xueru, Wu Qiong, Wu Xiaotong
Food and Machinery
In this study, the seeds of Prunus humilis were used to extract amygdalin from the kernels by using ultrasound-assisted ethanol , and HPLC was used for detection. The amygdalin extraction rate was used as the detection index, and the ethanol concentration and the liquid-to-material ratio, extraction temperature, ultrasonic time and ultrasonic power were tested by single factor test, and then the relationships between each factor and extraction rate were analyzed. Thereafter, based on the two-level, five-factor experiment and response surface method, ultrasonic extraction process were optimized to obtain the extraction of Eucalyptus seeds. The optimum conditions of amygdalin included liquid …
Purification Of Rutin From Flos Sophora, Wang Zhen, Qin Yuan
Purification Of Rutin From Flos Sophora, Wang Zhen, Qin Yuan
Food and Machinery
In order to comprehensively utilize Flos Sophora resources and industrialized large-scale production, the development of optimal conditions for the purification of rutin by polyamide resins is highly desirable. Paraphlomis jauanica was used as the raw material, and four factors including concentration of sample solution, flow rate of the sample solution, ethanol concentration of the eluent and elution volume were investigated to ascertain its influence on the purification of rutin. When the concentration of the sample was 0.286 mg/mL, flow rate of the sample solution was 1.0 mL/min, with eluent of 80% ethanol and elution volume of 2.5 BV. Finally, the …
Optimization Of The Extraction Of Truffle Polysaccharide By Multi-Enzyme Hydrolysis, Qing Yuan, Chen Tiantian
Optimization Of The Extraction Of Truffle Polysaccharide By Multi-Enzyme Hydrolysis, Qing Yuan, Chen Tiantian
Food and Machinery
The polysaccharide was extracted by compound enzyme method from the Indian truffle. Through single factor and uniform design experiments, the effect on the yield of truffle polysaccharide were investigated, including the enzyme ratio, zymolytic time and temperature, enzyme dosage, material/ liquid ratio and pH value. According to U10 (108) experiment, the effects of six single factors as well as their interactions on the yield of polysaccharide were studied. The optimal process parameters were predicted and verified. The results showed that the best extraction conditions of truffle polysaccharide was as follows: dispase and cellulase ratio of 1∶7 （g/g）, …
High-Throughput Screening And Study Of Cftr Specific Inhibitor-Cftrinh-172, Luan Jian
High-Throughput Screening And Study Of Cftr Specific Inhibitor-Cftrinh-172, Luan Jian
Food and Machinery
The small-molecule specific inhibitor, CFTRinh-172, is the standard reference for the researches. The progresses of CFTRinh-172 in chemical structure, mechanisms of action, and pharmacokinetics were summarizes in this review. CFTRinh-172 plays an important role in the treatment and drug development of malignant diseases such as cholera, polycystic kidney disease and leukemia. Moreover, CFTRinh-172 is the specific molecular inhibitor of the CFTR chloride channel. However, the side-effects and the poor water solubility restrict its application.
Progress In The Processing Technology Of Silkworm Pupal Oil, Shi Wei, Liao Sentai, Zou Yuxiao, Wang Weifei, Li Erna
Progress In The Processing Technology Of Silkworm Pupal Oil, Shi Wei, Liao Sentai, Zou Yuxiao, Wang Weifei, Li Erna
Food and Machinery
Summarizes the research progress in the extraction, refining, and anti-oxidation of silkworm pupal oil in China and abroad in recent years. Regarding with the technical problems that restrict the development of industry, such as deacidification，deodorization and so on, this paper presents the key research directions in the future in this field. Based on the existing research, analyze the lipid composition characteristics of silkworm pupal oil, develop special extraction and refining technology for silkworm pupal oil in the future, especially enzymatic deacidification and low-temperature deodoriza-tion technology; study the anti-oxidation technology which is suitable for silkworm pupal oil, develop a silkworm pupal …
Optimization On Process Conditions For Acetic Acid Bacteria Bran-Koji, Pan Wanshu, Peng Yang, Du Dazhao, Wu Yuanming, Liu Fang, Wang Rui, Ao Xiaolin, Liu Shuliang
Optimization On Process Conditions For Acetic Acid Bacteria Bran-Koji, Pan Wanshu, Peng Yang, Du Dazhao, Wu Yuanming, Liu Fang, Wang Rui, Ao Xiaolin, Liu Shuliang
Food and Machinery
Acetobacter pasteurianum C9-4 was used as bran fermentation strain, and the preparation conditions of acetic acid bacteria bran koji fermentation were optimized by response surface method. The result showed that the best preparation conditions were: content of acetic acid 1.03 mL/100 g, condent of ethanol 2.09 mL/100 g and content of inoculation 4.09 mL/100 g. Under the condition, the production reached 1.38×108 CFU/g. The culture was expanded in vinegar factory with the optimized parameter, the total number of acetic acid bacteria could reach 108 CFU/g in the process of expanding the culture. This experiment provides a reference for …
Study On Elastic Modulus Of Fiber Layer Of Dried Betel Nut By Three Points Bend Method Determination, Kang Xiaoning, Li Liang, Ji Jianbang
Study On Elastic Modulus Of Fiber Layer Of Dried Betel Nut By Three Points Bend Method Determination, Kang Xiaoning, Li Liang, Ji Jianbang
Food and Machinery
A new method for evaluating the mechanical properties of areca nut fiber layer is established. The elastic modulus of areca nut was determined by three-point bending method and the parameters were optimized. Scanning electron microscope (SEM) and sensory evaluation test were used to verify the scientific nature of the method. The results showed that the moisture content and width of the sample had a certain effect on the elastic modulus, but the measuring conditions had no significant effect on the elastic modulus, and the elastic modulus of areca nut dried fruit could be objectively and scientifically measured by the three-point …
Study On Enzymatic Combined Chemical Demulsification Process Of Emulsion From Enzyme-Assisted Aqueous Extraction Of Pumpkin Seed Oil, Zhang Gensheng, Yang Huiduo, Yue Xiaoxia, Liu Zhixin, Xu Chunming
Study On Enzymatic Combined Chemical Demulsification Process Of Emulsion From Enzyme-Assisted Aqueous Extraction Of Pumpkin Seed Oil, Zhang Gensheng, Yang Huiduo, Yue Xiaoxia, Liu Zhixin, Xu Chunming
Food and Machinery
In order to increase the extraction rate of pumpkin seed oil by enzyme-assisted aqueous extraction, using method of enzymatic combined chemical demulsification process by adding Bacillus licheniformis protease (pH 9~12) during emulsion from enzyme-assisted aqueous extraction of pumpkin seed oil. According to single factor experiment and response surface methodology, the best processes for enzymatic demulsification were: volume ratio of water to emulsion 0.9∶1 (mL/g), dosage of enzyme 3 078 U/g, hydrolysis temperature 51 ℃, hydrolysis time 2.5 h, and the demulsification rate of the verification experiment was 88.39%. The effect of adjusting the pH on emulsion stability and demulsification rate …
Isolation, Identification And Growth Charactoristics Of Histamine-Forming Bacteria From Live Ovalipes Punctatus, Yu Hui, Chen Jie, He Zhiyong, Zhang Shuang, Zeng Maomao
Isolation, Identification And Growth Charactoristics Of Histamine-Forming Bacteria From Live Ovalipes Punctatus, Yu Hui, Chen Jie, He Zhiyong, Zhang Shuang, Zeng Maomao
Food and Machinery
The gills and guts of live Ovalipes punctatus were screened for histamine-forming bacteria (HFB) by HBI medium and TLC methods. Furthermore, the histamine-forming ability was evaluated by HPLC method, and the bacteria was identified by 16 S rDNA morphology sequence analysis. The effects of temperature, initial pH value and NaCl contents on the growth characteristics and histamine production as well as the inhibitory effects of chitooligosaccharide (COS) on the histamine-forming bacteria. One strain HFB was isolated, identified and named as Enterobacter aerogenes OP-G2 based on morphology and 16S rDNA sequence analysis. This strain could produce (46.96±1.94) mg/L histamine in TSBH …
The Optimal Quantity Of Cut Tobacco Rolling Back Calculating Model For Cigarette Machine Based On Its Feature And The Principle Of Cigarette Processing, Xiang Hu, He Xiaoqiang, Wang Long, Zou Yusheng, Liu Geyi, Yang Tao, Li Shaochen
The Optimal Quantity Of Cut Tobacco Rolling Back Calculating Model For Cigarette Machine Based On Its Feature And The Principle Of Cigarette Processing, Xiang Hu, He Xiaoqiang, Wang Long, Zou Yusheng, Liu Geyi, Yang Tao, Li Shaochen
Food and Machinery
In order to find out the optimal quantity of cut tobacco rolling back for cigarette machine, a model was built according to cigarette features, ecreteur specifications and the track of cut tobacco adsorbed specifications based on the principle of cigarette processing. The quantity of tobacco rolling back which calculated by this model could be appropriate through application cases, and this quantity of tobacco rolling back could provide the enough cut tobacco for cigarette. Moreover, it also could reduce the cigarette dust content and promote the quality of cigarette. The method calculating the quantity of cut tobacco rolling back promoted by …
Study On Replacement Of Nitrite By Peony Extract And Lactic Acid Bacteria In Low-Temperature Emulsion Sausage, Yuan Ling, Zhuge Bin, Yu Sida, Zong Hong, Lu Xinyao
Study On Replacement Of Nitrite By Peony Extract And Lactic Acid Bacteria In Low-Temperature Emulsion Sausage, Yuan Ling, Zhuge Bin, Yu Sida, Zong Hong, Lu Xinyao
Food and Machinery
The effects of peony extracts and lactobacillus fermentation broth as nitrite substitute were investigated on color, texture characteristics, lipid-oxidation, microbiological properties and flavor of low-temperature emulsion sausages. The results showed that 0.3% peony extracts and 3% lactobacillus fermentation broth could replace two-thirds of dosage of sodium nitrite in low-temperature emulsion sausages, and its redness value (a*) and the degree of fat oxidation were similar to the effect of sausage with 150 mg/kg sodium nitrite, which could maintain good texture characteristics of the sausage. In addition, the total bacteria number of sausage containing peony extract and lactobacillus fermentation broth …
Effect Of Salt On Intestinal Microorganism, Enzyme Activities And Blood In Mice, Zhu Jiayuan, Zheng Tao, Xiao Nenqun, Luo Huaihao, Gong Jun, Bao Sihui
Effect Of Salt On Intestinal Microorganism, Enzyme Activities And Blood In Mice, Zhu Jiayuan, Zheng Tao, Xiao Nenqun, Luo Huaihao, Gong Jun, Bao Sihui
Food and Machinery
In order to understand the effect of salt on intestine microorganism, enzyme activities and blood in mice, and to provide scientific basis for daily rational use of salt for human beings, the KM mice were randomly divided into five groups of A, B, C, D, E group, each group with 6 rats of half male and half female. The mice was corresponding gavaged continuously for one month according to the conversion of clinical dose of 0, 3, 6, 9, 12 g, and then the mice was collected eyeball blood to blood routine analysis as well as the contents from jejunum …
Complex Enzyme Hydrolysis Of Ovalbuim And Its Characteristics And Structure Analysis, Liu Lili, Chen Ke, Li Yu, Dai Xiaoning, Meng Yuanyuan
Complex Enzyme Hydrolysis Of Ovalbuim And Its Characteristics And Structure Analysis, Liu Lili, Chen Ke, Li Yu, Dai Xiaoning, Meng Yuanyuan
Food and Machinery
In order to improve the functional characteristics of egg albumin, taking the egg Ovalbumin (OVA) as the research object, the complex enzymes (papain, neutral protease and flavor protease) were used to modify OVA, and its functional and structural properties were analyzed. Taking the degree of hydrolysis (DH) as index, the optimum mass ratio of the complex enzyme (Papain∶neutral protease∶flavor protease) was determined to be 1∶1∶2. Based on the single factor, the enzymolysis conditions were determined by response surface methodology (RSM) and the optimum conditions were pH of 7.5, enzyme hydrolysis time of 7 h, OVA concentration of 5%, enzyme amount …
Sensory Quality Evaluation Model Of Fermented Millet Pepper Based On Intelligent Sensory, Yi Yuwen, Chen Gang, Peng Yiqin, Zhang Xu, Deng Jing, Qiao Mingfeng, Liu Yang, Wang Cong
Sensory Quality Evaluation Model Of Fermented Millet Pepper Based On Intelligent Sensory, Yi Yuwen, Chen Gang, Peng Yiqin, Zhang Xu, Deng Jing, Qiao Mingfeng, Liu Yang, Wang Cong
Food and Machinery
In order to study the quality change of fermented millet pepper, the sensory evaluation model of fermented millet pepper was established using the intelligent sensory instruments (electronic nose and electronic tongue) and sensory evaluation, combinating with the method of correlation analysis, principal component analysis, stepwise regression analysis and fitting test. The results showed that the weight of the simplified sensory indicators were 38.96%, 35.06% and 25.97%, respectively, and the fitting test R2=0.998 indicated that the model can replace the original evaluation method. Taking the PCA of the intelligent sensory index as the independent variable and the sensory evaluation …
Analysis Of Amino Acid Composition And Nutritional Evaluation Of Sichuan White Goose, Zhang Jie, He Hang, Jie Xiaodie, Tian Xu, Cheng Yating, Chen Peiyao, Liu Anfang
Analysis Of Amino Acid Composition And Nutritional Evaluation Of Sichuan White Goose, Zhang Jie, He Hang, Jie Xiaodie, Tian Xu, Cheng Yating, Chen Peiyao, Liu Anfang
Food and Machinery
Sichuan white goose is an excellent local poultry breed. In order to measure its nutritional value, the muscle amino acid composition of distinct body parts for Sichuan white goose of different age and gender was analyzed. In this study, hydrochloric acid hydrolysis was adopted for digestion of muscle protein and Hitachi L-8800 automatic amino acid analyzer was used to determine the content of amino acids. The results showed that 17 amino acids were detected in all muscle samples, among which the content of Glu was the highest, followed by Asp and Leu. We found that, of the three factors, age, …
Analysis And Assessment Of Two Kinds Of High Performance Liquid Chromatography Methods To Detect Xylitol, Sorbitol And Maltitol In Foods, Xiang Jun, Wang Fangbin, Jing Huihua, Tang Wanli, Liu Sai
Analysis And Assessment Of Two Kinds Of High Performance Liquid Chromatography Methods To Detect Xylitol, Sorbitol And Maltitol In Foods, Xiang Jun, Wang Fangbin, Jing Huihua, Tang Wanli, Liu Sai
Food and Machinery
Two different methods for the determination of three kinds of sugar alcohols in bubble gum and beverage were analyzed and compared. Samples were extracted directly by water. Half part of the extracts was detected by high performance liquid chromatography with differential refractive index detection (HPLC-DRID), the rest part of the extracts was detected by high performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD). Limits of detection (LOD) of xylitol, sorbitol and maltitol determined by HPLC-DRID were 0.037 5 g/100 g, the correlation coefficients were in the range of 0.999 21～0.999 29, and the recovery rates of spiked samples were in …
Design And Implementation Of A New Sandwich Making And Selling Machine, Zhou Yusong, Hua Liang
Design And Implementation Of A New Sandwich Making And Selling Machine, Zhou Yusong, Hua Liang
Food and Machinery
In view of the blank current situation of automatic sandwich making and selling equipment in the market, a new sandwich making and selling machine is developed. The design and manufacture of the whole new mechanical machinery body, vegetable throwing device, and loaf pushing device, etc. have been completed. The prototype has been tested and run. The functions of personalized meal selection, scavenging payment, cash payment, heating and cooling and disinfection, multi station feeding synergy, network monitoring and management are realized.
Algorithm On Apple Defect Detection Based On Visible Light-Infrared Light Image Fusion, Chen Qianhui, Wu Degang
Algorithm On Apple Defect Detection Based On Visible Light-Infrared Light Image Fusion, Chen Qianhui, Wu Degang
Food and Machinery
Aiming at the shortcomings of traditional apple defect detection methods such as high labor intensity, low productivity and high false positive rate,the apple defect detection algorithm is proposed based on visible light-infrared light image fusion. The algorithm uses different fusion methods for high and low frequency wavelet coefficients of visible and infrared images to obtain more prominent feature images. The results of simulations show that the recognition rate can reach 96% in the detection of apple fruit with scratches, bumps, fruit stems/flower buds and intact fruits, in addition, the recognition accuracy rate for scratches can reach 92%, and in the …
Quality Evaluation Of Different Table Grape Based On Principal Component Analysis, Pan Zhao, Zhou Wenhua, Xiao Yuehuizi
Quality Evaluation Of Different Table Grape Based On Principal Component Analysis, Pan Zhao, Zhou Wenhua, Xiao Yuehuizi
Food and Machinery
The study was to accurately evaluate the quality of table grape,18 different varieties of table grapes were selected. 14 basic quality indicators were measured and analyzed by sensory scores and correlation analysis. Principal component analysis was employed to build a composite score mathematical model. The results showed that there was a significant difference in the quality indexes among different grape varieties, among them, hardness difference was largest (coefficient of variation is 51.18%). Correlation analysis showed that there was an independence and a certain degree of correlation between indicators. Principal component analysis was extracted from 4 principal component factors, and cumulative …