Food Biotechnology Commons^™

Unfamiliar Thinking Expression Of Local Food Packaging Design, Chen Qin-Xue

Food and Machinery

Aiming at the obvious reality of the homogenization phenomenon, the significance of the defamiliarization expression in the local food packaging design was expounded. The multi-dimensional expression was carried out, including the defamiliarization of the local food packaging design in terms of concept presentation, visual stimulation, function expansion, and situation creation. The direction of the future local food innovation design was also prospected.

Effect Of Modified Atmosphere Packaging On Fresh-Keeping Of Mixed Fresh-Cut Fruits And Vegetables, Xu Chun-Lei, Wang Jia, Li Chang-Hong, Cui Jie-Yu, He Jia, Pu Yan-Qing, Lu Li-Xin, Wang Qing

Food and Machinery

With air filled in the box as a control group, three groups of different atmosphere-packaging atmosphere ratio, pre-treated four mixed fresh cut fruits and vegetables of carambola, Dangshan pear, cucumber, wheatgrass, stored at 4 ℃, Determine and analyze the quality of mixed fresh-cut fruits and vegetables by measuring and analyzing its physical and chemical indicators. The results showed that the mixed fresh-cut fruits and vegetables treated with 5% O₂+5% CO₂+90% N₂ had higher sensory quality after 8 days of storage, lower weight loss rate, good color and hardness, and lower soluble solids content. Growth is …

Effect Of Biological Preservative Paper On The Storage Quality Of Plum Fruit, Ba Liang-Jie, Luo Dong-Lan, Ji Ning, Ma Chao, Wang Rui, Cao Sen, Wu Wen-Neng, Lei Ji-Qin

Food and Machinery

Plum fruits was used to evaluate the effects of biological preservative paper, soaked with natamycin and ε-polylysine separately, on their storage quality at 20 ℃. To reveal the mechanism, the decay ratio, weight loss rate, respiratory intensity, ethylene production rate, hardness, malondialdehyde, total soluble solids, titratable acid, V_C content, and number of mold and yeast colonies were measured during the plum storage. The results showed that comparing with control, natamycin and ε-polylysine preservative paper could obviously inhibit the increase of fruit decay ratio, weight loss rate, and malondialdehyde content, and reduce the respiratory intensity, ethylene production rate, and the …

Parameter Design And Experiment Of Spectral Detection Tray For Orange Fruit Quality Based On Trace Pro Simulation, Zhang Qian-Qian, Xu Sai, Lu Hua-Zhong

Food and Machinery

In order to realize the visible/near infrared spectroscopy nondestructive testing of the internal quality of orange fruits, Trace pro software is used to carry out optical simulation analysis on the designed orange fruit online testing and conveying tray model. referring to the luminance/illuminance value in the simulation result, the tray model with higher value is processed in kind, and is tested and verified by combining with the actual spectrum testing platform.The simulation results show that the optimal shape parameters of the achievement transfer tray were: outer diameter 80 mm, inner transverse diameter 55 mm, inner longitudinal diameter 50 mm, and …

Prediction Method Of Banana Pulp Defect By Machine Vision, Zhang Zheng, Xiong Sheng-Hui, Wang Sun-Qiang, Hu Ling-Hui

Food and Machinery

In view of the problem that it is difficult to predict the inner pulp defect of banana, the machine vision technology is employed to recognize the image of banana peel and pulp, and then fits the recognition parameters to get the prediction model of pulp defect. The collected image, grayed and filtered, is recognized by double threshold and morphological analysis to extract banana peel, banana pulp, banana peel black spot and banana pulp defect. Thereafter, the total number of pixels in the extracted region is calculated, and the total number of pixels is taken as the area of the region. …

Optimization Of Preparation Technology And Structural Characterization Of Tilapia Scale Collagen Peptide Ferrous Chelate, Tang Shun-Bo, Tu Zong-Cai, Sha Xiao-Mei, Zhang Yao, Zhang Lu

Food and Machinery

The peptide ferrous chelate was prepared using tilapia scale collagen peptide and ferrous chloride salt as raw materials, and its optimal chelating conditions and chelate structure were investigated. Using chelate yield as an indicator, the chelation conditions were optimized by single factor and response surface methods; The structure and amino acid composition of the chelate were analyzed by scanning electron microscope, Fourier infrared spectroscopy, X-ray diffraction and amino acid analysis. The results showed that the optimal reaction conditions for preparing the chelate were pH 5.30, peptide concentration 3.00%, and peptide to iron mass ratio 3.2∶1.0. Under these conditions, the chelation …

Isolation, Purification And Electrophoretic Analysis Of Rice Bean Lectin, Xiao Jun-Qi, Zhai Ai-Hua, Zhang Dong-Jie

Food and Machinery

The Vigna umbellata lectin as the research object, based on the results of single factor experiments, the extraction process is optimized by response surface experiments. Further purification was made by using ammonium sulfate fractionation precipitation method,Q Sepharose XL anion exchange chromatography, phenyl FF HP hydrophobic chromatography and Sephadex G-50 gel filtration chromatography, and the protein was analyzed by SDS-PAGE electrophoresis. The results showed that the optimum extraction parameters were as follows: PBS is used as the extracting solution, the ratio of material to liquid was 1∶23 (g/mL), pH value was 7.8, and the duration was 14 h and the agglutination …

Analysis Of Nutritional Quality And Antioxidant Activity Of The Seed Oil From Leping Melon, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Ye Hong

Food and Machinery

In order to determine the nutritional quality and antioxidant activity of melon seed oil, the oil was extracted from the dried Leping melon seeds seed by solvent method, and its basic physical and chemical indexes were measured. The fatty acid composition, triglyceride, tocopherol, and sterol composition of melon seed oil were analyzed by the method of GC(gas chromatography) and LC(liquid chromatography), and its antioxidant activity was evaluated. The results showed that the basic physical and chemical indexes of Leping melon seed oil met the national standard of edible oil; fatty acid analysis revealed that the content of unsaturated fatty acid …

Study On Antioxidant And Antibacterial Activities Ofpolysaccharides In Phropolyporus Fomentarius, Xu Hai-Yan, Peng Xiu-Juan, Wang Shan, Liu Yan-Hong, Liu Feng

Food and Machinery

In this study, the water-extracted ethanol precipitation method was used to extract Polysaccharides in Pyropolyporus Formentarius (PFPS), and the capacities of scavenging DPPH and ABTS were analyzed. Different concentrations of PFPS were used to detect the resistant abilities against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, and Micrococcus tetragenus, and the relative minimum inhibitory concentration (MIC) were also determined. The results showed that PFPS could eliminate DPPH and ABTS. When the concentration of PFPS was 1.0 mg/mL, the ability of scavenging DPPH and ABTS exceeded that of the BHT control, while was weaker than the VC reference substance. …

Ethanol Fractional Purification, Physicochemical Properties And Antioxidant Activity Of Polysaccharides From Glehnia Radix, Jing Yong-Shuai, Jin Shan, Zhang Dan-Shen, Zhang Rui-Juan, Wang Fei-Fan, Zheng Yu-Guang, Wu Lan-Fang

Food and Machinery

To study the physicochemical properties and antioxidant activity of ethanol-graded polysaccharides of Glehnia Radix. Four kinds of polysaccharides of Glehnia Radix (GLP-30, GLP-50, GLP-70, GLP-residual) were fractionated and purified by water extraction and alcohol precipitation. Fourier transform infrared spectroscopy, high performance liquid chromatography, and gel permeation chromatography, scanning electron microscopy, and differential scanning calorimetry-thermogravimetric analysis were used to evaluate the physicochemical properties and structure characteristics of polysaccharides. The antioxidant activities were also studied. The four polysaccharides of Glehnia Radix have the typical groups of polysaccharides, but the results of differential scanning calorimetry are quite different, which may be due …

Extraction Technology And Antioxidant Activity Of Polyphenols From Peony Seed Of Paeonia Ostii, Cai Ru-Yu, Chang Shi-Min, Song Chun-Li

Food and Machinery

In this study, ultrasound-assisted extraction of polyphenols from paeonia ostii oil peony seeds was used. On the basis of a single factor test, the material-liquid ratio, ultrasonic time, extraction temperature and ultrasonic power were set as independent variables, and the polyphenol yield was response value, optimize the extraction process of peony seed polyphenols by Box-Behnken response surface method. The results showed that the best conditions for extracting polyphenols from peony seeds were the ratio of material to liquid 1∶14 (g/mL), ultrasonic power 160 W, ultrasonic time 98 min, extraction temperature 57 ℃. Under the best technological conditions, the extraction rate …

Optimization Of Extraction Process And Quality Analysis Of Pseudosciaena Crocea Liver Oil By Response Surface Methodology, Dou Xin, Wu Yan-Yan, Yang Xian-Qing, Hu Xiao, Wang Yue-Qi

Food and Machinery

The large yellow croaker liver was used as the raw material, and the optimal protease was used to extract and extract the large yellow croaker liver oil. Taking the large yellow croaker liver oil extraction rate as an evaluation index, the best enzymatic extraction process was determined through single-factor experiments and response surface experiments. The extraction rate, quality, and fatty acid composition of the large yellow croaker liver oil were compared with those obtained by light alkali method. The results showed that the best enzymatic extraction conditions were as followed: for large yellow croaker liver was using neutral protease, the …

Effect Of Processing Technology On The Volatile Flavor Components Of Zhijiang Duck, Gong Yao-Qian, Liu Hong-Mei, Luo Feng-Lian, Liu Yan

Food and Machinery

In order to study the effect of processing technology on the volatile flavor components of Zhijiang duck, SPME combined with GC-MS spectrometry was used to detect the types and types of volatile flavor substances in the four stages of raw meat, fried, fried, and sterilized. Relative content. The results showed that the number of volatile flavor components after the four processing stages of raw meat, deep-fried, fried, and sterilized were 44, 19, 39, and 39, respectively. Among them, aldehydes, terpenes, alcohols, and ketones are the main flavor substances, followed by esters, alkanes, and other heterocyclic compounds. Principal component analysis showed …

Nutritive Composition Analysis Of Highland Barley Flour And Optimization Of Processing Parameters For Highland Barley Chips, He Wei

Food and Machinery

Nutritional components of highland barley flour were analyzed, including protein, fat, ash, moisture and amino acids. The processing parameters for highland barley chips was studied, including extrusion puffed, pre-drying and roasting. The results showed that, in the highland barley flour, the protein contents of protein, fat, moisture and ash were 10.23 g/100 g, 2.51 g/100 g, 8.41 g/100 g, and 1.86 g/100 g respectively. Highland barley flour contained 17 amino acids, and the contents of total amino acid were 9.471 g/100 g. The optimum preparation of extrusion puffed conditions were determined as follows: barrel temperature of T2 to T6 were …

Effects Of Different Pretreatment On The Quality Of Sweet Potato Leaves With Heat Pump Drying, Yang Yu, Ren Guang-Yue, Shi Ya-Nan, Liu Shu-Lin, Zhang Ya-Feng, Ma Li-Ping

Food and Machinery

In order to explore the quality change characteristics of sweet potato leaves during salinization, ultrasonic, and their combined pretreatment, the physicochemical properties of sweet potato leaves during heat pump drying under different pretreatment processes were studied. The results showed that when the POD enzyme after drying was low in suitability and strong in antioxidant capacity, with 4% of salt concentration, Under the control of these conditions, the rehydration of sweet potato leaves was generally higher than that of others. Moreover, the drying time was the shortest and the comprehensive score was the highest.

Study On The Hydrolysis Of Starch And Protein In Tobacco Leaves By Formic Acid For Improving The Quality Of Tobacco, Lin Yun, Luo Si-Wei, Ou-Yang Lu-Si, Chen Sen-Lin, Lai Yan-Hua, Tao Hong, Lin Bao-Min, Jia Li-Shan

Food and Machinery

In order to solve the problem of poor sensory quality caused by the high content of starch and protein in tobacco leaves, a method for degrading starch and protein without affecting the workability of tobacco leaves was investigated. In this study, formic acid was used as catalyst to spray proper amount on tobacco leaves. The hydrolysis of starch and protein in tobacco leaves catalyzed by formic acid, which played an effective role in regulating and reducing the starch and protein content. When the concentration of formic acid ranged from 5% to 10% at 50 ℃, with the sprinkling rate of …

Research Progress On Improving Temperature Distribution Uniformity Of Refrigerated Containers, Jia Fa-Tong, Yang Da-Zhang, Xie Jing, Wang Jin-Feng

Food and Machinery

The influence of cargo stack, air supply velocity, air supply form, the fan position and other factors on the temperature distribution of refrigerated containers is reviewed, and the spatial distribution characteristics of the temperature field in the container are also expounded. The relevant factors affecting the temperature distribution in the container are compared and analyzed, and its future development direction is prospected.

Recent Advance In Research Of Chitin In The Field Of Food Science, Wang Yun-Tao, Yang Fang, Li Bin, Bai Yan-Hong

Food and Machinery

This review summarizes the latest research of chitin in food field, including the application of chitin film as food packaging materials, the application of chitin microspheres in immobilization, adsorption and separation of macromolecules, the preparation of nano chitin and its application in emulsification, regulation of food texture, antibacterial function, and health promoting effect, the new method for preparing chitin oligosaccharides.

Research Progress On The Main Components And Comprehensive Utilization Of Camellia Oleifera Cake, Liu Chu-Cen, Fei Xiao-Fang, Zhou Wen-Hua, Mo Hua

Food and Machinery

In this paper,the extraction and application of protein, polysaccharide, polyphenol and tea saponin from Camellia oleifera cake were reviewed. It is found that Camellia oleifera meal has high processing and utilization value, which can be used as new food raw material or feed, chemical industry, light industry and other important raw materials. On the whole, the by-products of Camellia oleifera have certain potential in the development and application direction of special medical food and health food.

Using University Research In Food Science To Study Their Characteristics And To Model The Research And Information Needs Of Researchers, Lutishoor Salisbury, Jeremy Smith, Abayomi Omotola Omolewu

University Libraries Faculty Publications and Presentations

Using University Research in Food Science to Study their Characteristics and to Model the Research and Information Needs of Researchers.

Making collection management decisions of resources is important and challenging. The challenges arise from finding the balance between the mission of libraries to meet the needs of a wide range of users; the high cost of subscription to journals and databases; the escalating annual increases imposed by publishers, and limited budget for collection management activities.

By identifying and analyzing the research output from faculty and graduate students from the Food Science Department to determine where they published and the sources …

The Calculation Methods Of Goat Trunk’S Segmentation Trajectory Based On Machine Vision And Machine Learning, Li Zhen-Qiang, Wang Shu-Cai, Zhao Shi-Da, Wang Yu-Quan

Food and Machinery

An automated segmentation method of goat trunk with machine vision and machine learning was proposed. 396 images of goat trunk were acquired randomly in a goat slaughtering plant by using two industrial cameras. 24 sets of feature parameters were extracte

Comparison Of Bean Sieving Effects Caused By Different Hole Shapes And Optimization Of Cylinder Sieves, Song Shou-Xu, Luo Run-Dong, Zhang Fan, Yao Zun-You

Food and Machinery

Formula for calculating the area of the sieve openings by took soybeans as the object was derived, and sieving effects of cylinder sieves with different types of holes were also compared. It is concluded that the cylinder sieve with square sieve pores has

Strain Screening Of Pantothenate Synthetase And Catalysis To Produce D-Pantothenic Acid, Ma Yu-Yu, Song Wei, Feng Xiao-Na, Liu Jia, Qian Yuan-Yuan

Food and Machinery

In this study, 11 source PS enzyme genes were cloned and expressed in Escherichia coli BL21 (DE3), and the successful strain was constructed for enzymatic property study with simultaneous fermentation and transformation experiment on the fermentati

Determination Of 16 Elements In Canned Food Paste For Infant By Microwave Digestion Coupled With Icp-Oes/Icp-Ms, Li Meng-Jie

Food and Machinery

Sixteen elements (K, Na, Ca, P, Mg, Fe, Cu, Mn, Zn, Al, Cr, Ni, As, Cd, Hg and Pb) in canned food paste for infant were determined by ICP-OES/ ICP-MS after microwave digestion. Under the optimized conditions, the calibration curves for 16 elements were wi

Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Sun Yuan-Ming

Food and Machinery

SnO2/SiC hollow spheres, polyaniline nanowires, gold nanoparticles and other nano materials with good biocompatibility were modified on the electrode substrate and antibody probe to amplify the electrochemical signal, improve the detection sensitivity, an

Screening Of Main Antioxidant Components In N-Butanol Extract From The Stems Of Ficus Tikoua Bur., Liu Yong-Ling, Ye Si-Fan, Yang Yi, Fang Li-Hong, Zhao Zhi-Bing, Xie Guo-Fang

Food and Machinery

To investigate the antioxidant activity of different polar extracts from the stems of Ficus tikoua Bur. (FTB), the main chemical components of the highly active polar extracts were screened and identified. Petroleum ether, dichloromethane, ethyl ac

Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry, Wang Rong, Zhao Liang-Zhong, Xie Chun-Ping, Ou Hong-Yan

Food and Machinery

The quality and physicochemical indexes of rice sour soup, made of glutinous rice, japonica rice and flour, were detected and the relative correlation with sensory scores were analyzed. Thereafter, the rice slurry was used to optimize the liquefaction and

Research Progress On The New Freeze-Drying Technology Of Fruits And Vegetables, Wang Xin-Ke, Yang Xi-Hong, Wu Fan, Xie Jing-Wen, Yu Dong-Xing, Xie Wan-Cui

Food and Machinery

The effects of different drying techniques on product quality and the relative advantages and industrialization obstacles of freeze-dried products were analyzed and compared in this study. The current practice in thin layer drying models of fruits and veg

Research Progress In Food-Derived Functional Peptides, Wang Shao-Yun, Yang Qian, Cai Xi-Xi, Chen Xuan, Chen Xu, Yang Fu-Jia, Wu Xiao-Ping

Food and Machinery

This review summarized the species, preparation methods and biological activities of food-derived functional peptides, and predicted the future research direction and good application prospects of food-derived functional peptides.

Analysis Of Glycation Products And Sensitization Of Ovalbumin Modified By Different Hexoses, Mao Ji-Hua, Wang Hui, Tu Zong-Cai, Zhong Bi-Zhen

Food and Machinery

The grafting degree, surface hydrophobicity, ultraviolet spectrum, fluorescence spectrum and sensitization of glycosylated ovalbumin modified by different hexoses were studied. The results showed that galactose-modified ovalbumin had the highest degree of