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Articles 421 - 450 of 483
Full-Text Articles in Food Biotechnology
Research On Viscoelastic Food Texture Detection System Based On Bionic Chewing Platform, Gu Chen-Long, Zhou Xing-Yu, Yang Tao-Tao, Qian Shan-Hua, Yu Jing-Hu
Research On Viscoelastic Food Texture Detection System Based On Bionic Chewing Platform, Gu Chen-Long, Zhou Xing-Yu, Yang Tao-Tao, Qian Shan-Hua, Yu Jing-Hu
Food and Machinery
Food texture detection is the key of the study of food quality and safety. Based on the bionic chewing platform, the detection system for viscoelastic food was developed. Firstly the kinematics analysis and verified by ADAMS simulation; Secondly, the motion control, real-time data acquisition, data analysis and processing of the bionic chewing platform were realized by using LABVIEW as the host computer, so as to realize the bionic detection and evaluation of food texture quality; Finally, the effectiveness of the food texture bionic detection system was verified by the comparative study between the food texture detection system developed in this …
The Influence On Ultra Micronization Of Cellulose From Flow Passage Structure Of High Pressure Jeton, Sun Shi-Qi, Liu Bin, Feng Qu, Xu Lan-Zhen
The Influence On Ultra Micronization Of Cellulose From Flow Passage Structure Of High Pressure Jeton, Sun Shi-Qi, Liu Bin, Feng Qu, Xu Lan-Zhen
Food and Machinery
The computational fluid dynamics method was used to study the pressure drop and velocity distribution differences in different valve body structures under the same operating pressure, and the particle size changes of the single component cellulose of the micronized dietary fiber of different valve body structures were combined to study the influence of flow channel structure on cellulose miniaturization. The results showed that the smaller of the concentration of cellulose aqueous dispersion was, and the better the micronizing effects of single valve treatment were. The concentration of cellulose aqueous dispersion (≤2%) had no obvious influence on the micronizing effect of …
Study On Full-Bed Centrifugal Filtration Used For Suspension Freeze Concentrations Of Apple Juice, Ding Zhong-Xiang, Qin Frank G F, Peng Ke-Wen, Yuan Jiao-Jiao, Jiang Run-Hua, Yin Hui-Bin, Shao You-Yuan
Study On Full-Bed Centrifugal Filtration Used For Suspension Freeze Concentrations Of Apple Juice, Ding Zhong-Xiang, Qin Frank G F, Peng Ke-Wen, Yuan Jiao-Jiao, Jiang Run-Hua, Yin Hui-Bin, Shao You-Yuan
Food and Machinery
A basket-centrifuge was used to perform a full-bed filtration of the porous packed ice bed and concentrated fruit juice produced by suspension freeze concentration (FC). The analysis of the experimental results showed that the apple juice concentration was increased from the initial 10.2 䥺SymbolpB@Bx to 19.6, 28.5 and 40.3 䥺SymbolpB@Bx, after three passes of FC and three passes of centrifugal separation. The final recovery yield of soluble solids of the concentrated fruit juice was 93.6%, and the permeability and its coefficient of the ice bed in the centrifugal filtration mathematical model were 4×10-8 m2 and 0.16 m/s, respectively. …
Study On Pot Type Fixation Process Of Green Tea Based On Online Flavor Detection, Jiang Jian-Jun, Li Zhen-Feng, Song Fei-Hu
Study On Pot Type Fixation Process Of Green Tea Based On Online Flavor Detection, Jiang Jian-Jun, Li Zhen-Feng, Song Fei-Hu
Food and Machinery
In this study, the PEN3 electronic nose was implanted for online flavor detection, based on the traditional pot-type fixating device. By studying the relationship between the response value of the PEN3 electronic nose representative sensor and the quality of the fixating at different pot temperatures, a green tea pot-type fixating system based on the flavor online detection was proposed. The system could feedback control the temperature of the fixating pot according to the measured values of enzymatic oxides and the aroma volatiles of the green tea. The results showed that the low temperature of the fixating pot could lead to …
Development And Analysis Of Infrared-Spouted Bed Combined Drying Equipment, Ma Li, Duan Xu, Ren Guang-Yue, Li Lin-Lin, Li Xin-Lin
Development And Analysis Of Infrared-Spouted Bed Combined Drying Equipment, Ma Li, Duan Xu, Ren Guang-Yue, Li Lin-Lin, Li Xin-Lin
Food and Machinery
In order to better solve the problem of poor uniformity of single infrared drying, take advantage of the high-efficiency and energy-saving characteristics of infrared heating, combined with the characteristics of spouted bed and uniform heat transfer, an infrared-spouted bed combined drying equipment is designed. The device includes a spouted bed drying system, an infrared radiation heating system, a return air conditioning system, a power circulation system and a control system. In order to evaluate the performance of the drying equipment, fresh edamame was used as the material to verify the drying uniformity and product quality of the equipment. The results …
Design Of Multi-Station Rotary Capping Machine For Filling Beverage Packaging, Yang Jing, Chen Cai-Xia, Luo Zhe-Hui, Liu Xie-You
Design Of Multi-Station Rotary Capping Machine For Filling Beverage Packaging, Yang Jing, Chen Cai-Xia, Luo Zhe-Hui, Liu Xie-You
Food and Machinery
Firstly, according to the production process of liquid filling products, the overall structure and main parameters of the multi-station rotary capping machine are designed, and the assembly drawing is drawn. Then, the contour curve of the cylindrical CAM of the capping machine is designed through calculation, and the curve is optimized by using the quintic polynomial fitting. Finally, the three-dimensional solid model of the CAM is established in Solidwork. The results show that the actual production efficiency of the multi-station rotary capping machine can reach 14 000 bottles per hour, the operation is stable at high speed, and the noise …
A Control Technique For Clamping Mechanism Of Fruit Sorting Robot Based On Improved Smooth Sliding Mode Impedance Control, Hu Guo-Xi, Wang Chao, Liu Yu-Heng
A Control Technique For Clamping Mechanism Of Fruit Sorting Robot Based On Improved Smooth Sliding Mode Impedance Control, Hu Guo-Xi, Wang Chao, Liu Yu-Heng
Food and Machinery
In view of the shortcomings of the current automatic non-destructive fruit sorting mechanism, based on the system architecture of automatic fruit sorting robot, a control method for the clamping mechanism of automatic fruit sorting robot was proposed, which combined time delay estimation and smooth sliding mode impedance control method.The time delay estimation method was used to obtain the dynamic model of the clamping mechanism of the automatic fruit sorting system, and a smooth sliding mode impedance control method with adaptive rule adjustment was further designed, which was verified by simulation and experiment.The results showed that this method could make the …
Design Of Cam Mechanism Of Carton Handle Arrangement Device, Niu Zhen-Hua, Xu Hong-Zhen, Liu Jiao-Di, Li Qiang
Design Of Cam Mechanism Of Carton Handle Arrangement Device, Niu Zhen-Hua, Xu Hong-Zhen, Liu Jiao-Di, Li Qiang
Food and Machinery
The cam mechanism of the carton handle sorting device is designed to realize the functions of picking up the handle, removing invalid handles and sorting the handle during the working process of the carton handle sorting device. According to the movement requirements of the push rod when the finishing device picks up and removes the handle, the mathematical model of the cam mechanism design is established to obtain the actual contour curve of the cam. The three-dimensional model of the cam mechanism was established through SolidWorks software. The ADAMS software was used to simulate and analyze the speed and displacement …
Optimization And Experiment Of Key Components Of Horizontal Green Walnut Peeling Machine, Yang Zhong-Qiang, Guo Hui, Ma Yue-Hong
Optimization And Experiment Of Key Components Of Horizontal Green Walnut Peeling Machine, Yang Zhong-Qiang, Guo Hui, Ma Yue-Hong
Food and Machinery
In order to optimize the structure and movement parameters of the key parts of horizontal walnut peeling machine, a kind of horizontal green walnut peeling machine was designed in this paper. By analyzing the structure and working principle of the whole machine and its key parts, the peeling test was carried out by selecting different brush types, blade types and blade arrangement. The key parts of horizontal green walnut peeling machine were determined: C type brush, F type blade and h type blade arrangement. Through the peeling test of spindle speed and feeding amount, the operating parameters of horizontal green …
Numerical Simulation Of The Influence Of Environmental Factors On The Column Dissipating Cooling Of Cold Storage Floor, Sun Xiao-Hong
Numerical Simulation Of The Influence Of Environmental Factors On The Column Dissipating Cooling Of Cold Storage Floor, Sun Xiao-Hong
Food and Machinery
Modeling of the ventilation floor and the column of a cold storage was investigated. The aim was to prevent the local frost heaving of the floor caused by the scattered cooling of the floor column of the cold storage, as well as to improve the scientific management level of the cold storage and reduce the building energy consumption. Using the cooling capacity of the floor and column, and the temperature near the column as indexes, the influence of the indoor temperature, indoor convective heat transfer coefficient, inlet air temperature of ventilation pipe and wind speed on the cooling capacity and …
Selection Of Hyperspectral Characteristic Wavelength And Construction Of Prediction Model For Cucumber Hardness And Moisture, Ma Shuai-Shuai, Yu Hui-Chun, Yin Yong, Yuan Yun-Xia, Li Xin, Xue Shu-Ning
Selection Of Hyperspectral Characteristic Wavelength And Construction Of Prediction Model For Cucumber Hardness And Moisture, Ma Shuai-Shuai, Yu Hui-Chun, Yin Yong, Yuan Yun-Xia, Li Xin, Xue Shu-Ning
Food and Machinery
In order to achieve fast and accurate detection of cucumber freshness by hyperspectral technology, taking the hardness and rate of water loss as the quality index, the hyperspectral imaging technology was used to test the cucumber with different storage dates in the same batch. Firstly, Savitzky-Golar method, multivariate scattering correction (MSC) and standard normal variable transformation (SNV) were used to preprocess the collected hyperspectral data of cucumber, and the pretreatment results were compared to determine that the Savitzky-Golar method was more effective. Then, competitive adaptive reweighted sampling (CARS), partial least squares (PLS) and successive projections algorithm (SPA) were used to …
Defective Jujube Detection Technology Based On Multi-Scale Convolutional Neural Network, Fang Shuang, Zhao Feng-Xia, Chu Song-Feng, Wu Zhen-Hua
Defective Jujube Detection Technology Based On Multi-Scale Convolutional Neural Network, Fang Shuang, Zhao Feng-Xia, Chu Song-Feng, Wu Zhen-Hua
Food and Machinery
In this paper, a method based on a multi-scale convolutional neural network for detecting defects in jujube is proposed. Parallel multi-scale convolution modules were added to the AlexNet convolutional neural network to increase the depth and width of the network and reduce the parameters in the network; Added batch normalization processing to the convolutional layer to reduce changes in data distribution during training and improve the generalization ability of the network. Taking the yellow-skinned jujube, moldy jujube, broken-head jujube and normal jujube in Xinjiang dried jujube as the research objects, these dried jujubes were trained and verified. The results showed …
Research On Precise Positioning Method Of Conveyor Belt For Peanut, Gu Lin-Feng, Li Ya, Ding Yan-Yu, Sun Ke
Research On Precise Positioning Method Of Conveyor Belt For Peanut, Gu Lin-Feng, Li Ya, Ding Yan-Yu, Sun Ke
Food and Machinery
A precise positioning method for peanut ellipsoid target with gravity center height compensation is proposed, which is suitable for field operation. This method optimizes the field calibration steps and completes the belt plane calibration with the help of self-made high-precision calibration block. The ellipse contour curve of peanut was fitted by the direct least square method, and the short half axis size was corrected again. The horizontal plane of the conveyor belt was taken as the reference, and the actual center of gravity of peanut was mapped to make positioning compensation. Grasping success rate increased from 87% to 97%. Field …
The Anti-Oxidation Activity Of L-Linalool And Its Effect On The Skin Aging, Chen Geng
The Anti-Oxidation Activity Of L-Linalool And Its Effect On The Skin Aging, Chen Geng
Food and Machinery
The aging mice model were built by subcutaneous injection of D-galactose. Different content of L-linalool essential oil (2.5%, 5.0% and 7.5%) was applied to the depilated skin of the back of aging mice for 30 days, and vitamin E was used as positive control. The mice's autonomous activities were monitored, and the distribution of wrinkles on the back skin was observed. The activity of superoxide dismutase (SOD) and the content of malondialdehyde (MDA) were detected in the serum and skin of the drug application site, and the content of water and hydroxyproline (Hyp) in the skin was also detected. The …
Study On Ultrasound-Assisted Extraction Of Polysaccharides From Red Bean Polysaccharides And Its Biological Activity, Shao Pei, Zhuang Hu, Xie Chao, Chen Sheng
Study On Ultrasound-Assisted Extraction Of Polysaccharides From Red Bean Polysaccharides And Its Biological Activity, Shao Pei, Zhuang Hu, Xie Chao, Chen Sheng
Food and Machinery
Using ultrasonic-assisted water extracted red bean polysaccharides as raw materials, response surface methodology was used to optimize the extraction process, and its antioxidant and antibacterial activities were evaluated. Response surface analysis results shown that the best extraction process for red bean polysaccharides is material-to-liquid ratio with 1∶26 (g/mL), ultrasonic temperature with 51 ℃, ultrasonic time with 94 min, the extraction rate of polysaccharide under these optical conditions is (9.92±0.04)%, which is basically consistent with the predicted value of the model. Red bean polysaccharides possesses strong total reducing ability and ability to remove ·OH and ABTS+·, and the removal …
Ultrasonic Enzymatic Extraction Of Total Flavonoids From Saussurea Involucrata Leaves And Its Antioxidant Capacity Analysis, Ji De-Rong, Liu Song-Qi, Xiong Kun-Yan, Li Meng, Hu Ming-Hu
Ultrasonic Enzymatic Extraction Of Total Flavonoids From Saussurea Involucrata Leaves And Its Antioxidant Capacity Analysis, Ji De-Rong, Liu Song-Qi, Xiong Kun-Yan, Li Meng, Hu Ming-Hu
Food and Machinery
Optimization of ultrasonic enzymatic extraction of total flavonoids from Saussurea involucrata leaves was studied by single factor and response surface experiments. The antioxidant capacity of the total flavonoids extracted from the leaves of S. involucrata was evaluated using the scavenging rate and total reducing power of DPPH·. The results showed that the best technology of total flavonoids from S. involucrata leaves by ultrasonic enzyme method was: adding the crushed leaves of S. involucrata to 30% ethanol solution, with the material liquid ratio 1∶60 (g/mL) and the ultrasonic treatment at 50 ℃, for 12 min. After adjusting the pH to 4.8, …
Studies On Screening Of High-Yield Phytase-Producing Lactic Acid Bacteria And Its Low-Phytate Nutritional Breads Through Black Bean Sourdough Fermentation, Cao Wei-Chao, Luo Kun, Cheng Xin, Chen Cheng, Zheng Jian-Xian, Huang Wei-Ning, Li Ning, Filip Arnaut, Zhou Li-Yuan
Studies On Screening Of High-Yield Phytase-Producing Lactic Acid Bacteria And Its Low-Phytate Nutritional Breads Through Black Bean Sourdough Fermentation, Cao Wei-Chao, Luo Kun, Cheng Xin, Chen Cheng, Zheng Jian-Xian, Huang Wei-Ning, Li Ning, Filip Arnaut, Zhou Li-Yuan
Food and Machinery
In this study, a strain of lactic acid bacteria (LAB) L-19 with high phytase activity selected from spontaneous fermentation black bean substrate was used as starter to prepare black bean sourdough. The fermentation process of black bean sourdough was optimized by response surface design. The growth of LAB and acidity of the sourdough were investigated in the work, and the molecular weight distribution of peptides and the degradation ratio of anti-nutritional factors (ANF) were analyzed during sourdough fermentation. Meanwhile, the baking characteristics of black bean sourdough bread were evaluated. The results showed that LAB L-19 with phytase-producing capacity was identified …
Influences Of Cut Tobacco Width On Physical Indexes, Mainstream Smoke And Sensory Quality Of Slim Cigarette, Guo Hua-Cheng, Wu Yan-Yan, Zhang Jun-Song, Zhu Yuan-Yang, Gao Hai-Min, Zou Yan-Xie, Li Rui-Li
Influences Of Cut Tobacco Width On Physical Indexes, Mainstream Smoke And Sensory Quality Of Slim Cigarette, Guo Hua-Cheng, Wu Yan-Yan, Zhang Jun-Song, Zhu Yuan-Yang, Gao Hai-Min, Zou Yan-Xie, Li Rui-Li
Food and Machinery
Under the same other manufacturing conditions, cut tobacco structure, slim cigarette physical quality, mainstream smoke components and sensory quality were analyzed with different cutting widths such as 0.6, 0.7, 0.8, 0.9, 1.0 mm. The influence of cutting width on cut tobacco structure, physical indexes, mainstream smoke content and sensory quality of slim cigarette was explored. The results were showed as follows: ① In the range of 0.6～1.0 mm, whole cut rate was positively correlated with cutting width, and broken cut rate was negatively with cutting width. ② There were all significant negative correlations between draw resistance, total ventilation rate, tar …
Research Progress Of Plant-Derived Antifungal Peptides, Wang Xiao-Mi, Lv Xin-Ran, Bai Feng-Ling
Research Progress Of Plant-Derived Antifungal Peptides, Wang Xiao-Mi, Lv Xin-Ran, Bai Feng-Ling
Food and Machinery
This review summarized the sources and structures of plant-derived AFPs, focusing on the objects and mechanisms of action of plant-derived AFPs with different structures, and the application status of plant-derived AFPs in food and crops was summarized, aiming to supply references for further research on AFPs.
Research Progress On The Extraction And Purification Technology Of Apple Polyphenols, Xu Xian-Meng, Zhang Zeng-Shuai, Guo Jun-Hua, Lu Jun
Research Progress On The Extraction And Purification Technology Of Apple Polyphenols, Xu Xian-Meng, Zhang Zeng-Shuai, Guo Jun-Hua, Lu Jun
Food and Machinery
The article summarized the research progress on the latest developments in the extraction and purification technology of apple polyphenols.In this review, the extraction and purification methods of apple polyphenols are discussed. Solvent extraction, ultrasonic assisted extraction, microwave assisted extraction, supercritical CO2 fluid extraction, biological enzymatic extraction, the high pressure assisted extraction, solid phase extraction, the macroporous adsorption resin separation, high performance liquid chromatography, high speed countercurrent chromatography, ion exchange chromatography, gel chromatography is outlined. And, the extraction and purification methods of green pollution-free, low cost, high yield, high purity, high quality integrated technology research direction was put forward.
Research Progress On Antimicrobial Effects And Application Of Pomegranate Peel Extract, Xu Yun-Feng, Zhao Sheng-Juan, Fei Peng, Xiang Jin-Le, Shi Chao, Xia Xiao-Dong
Research Progress On Antimicrobial Effects And Application Of Pomegranate Peel Extract, Xu Yun-Feng, Zhao Sheng-Juan, Fei Peng, Xiang Jin-Le, Shi Chao, Xia Xiao-Dong
Food and Machinery
In this review, the main components of pomegranate peel, its antimicrobial effect and mechanism on bacteria and fungi and its application in food preservation etc. were discussed.
Volatile Compounds In Algae And Their Extraction Methods, Liu Lu-Lu, Wang Bao-Bei
Volatile Compounds In Algae And Their Extraction Methods, Liu Lu-Lu, Wang Bao-Bei
Food and Machinery
The composition and flavor characteristics of volatile compounds in algae were introduced. The formation mechanism of volatile aldehydes, ketones and alcohols in algae was summarized and analyzed. The advantages and disadvantages of several common extraction methods of algae volatile compounds, including simultaneous distillation extraction, liquid-liquid extraction, dynamic headspace extraction and solid phase microextraction, were compared and analyzed. The future research direction and extraction, separation and detection methods of algae volatile compounds were prospected.
Research Progress On Fish Scale Collagen Edible Film, Li Yan-Long, Xiao Feng, Kang Huai-Bin
Research Progress On Fish Scale Collagen Edible Film, Li Yan-Long, Xiao Feng, Kang Huai-Bin
Food and Machinery
This study reviews the preparation process, properties (mechanical properties, thermal properties, barrier properties, etc.), modification methods, and applications of fish scale collagen films. The performance of the film can be significantly improved through molecular blending, but it is critical that the factors have not been studied in depth. Future research must solve the problems of film modification mechanism, aging mechanism, edibility, biodegradability, barrier property, safety, etc. from the perspective of industrial scale and commercialization, so as to make fish scales collagen films industrially feasible.
Optimized Preparation Of Maillard Reaction Products From Lysine And Xylose And Its Antibacterial Properties, Sun Wei-Wei, Cai Cao, Duan Li-Ping, Chen Sheng, Chen Hao, Jin Hao, Zhu Jie
Optimized Preparation Of Maillard Reaction Products From Lysine And Xylose And Its Antibacterial Properties, Sun Wei-Wei, Cai Cao, Duan Li-Ping, Chen Sheng, Chen Hao, Jin Hao, Zhu Jie
Food and Machinery
In this study, Xylose and Lysine were used as raw materials. The browning level of Maillard reaction and the antioxidant activity of reaction products (MRPs) were taken as evaluation indexes, combined with response surface method to optimize and obtain optimal preparation conditions for Maillard reaction products (XL-MRPs) of the xylose-lysine system. In addition, the antibacterial properties of XL-MRPs have also been studied.The results showed that the optimal preparation conditions were: reaction time 120 min, pH 9.0, reaction temperature 109 ℃, Xylose to Lys molar ratio of 2.1∶1.0, XL-MRPs had the strongest oxidation resistance, and FRAP value was 1.33±0.16. XL-MRPs have …
Analysis Of Free Fatty Acids And Flavor Characteristics Of Sauced Duck From Jiangxi Local Brands, Liu Guang-Xian, Li Xue, Wang Li, Cheng Wen-Long, Chen Zhi-Wei
Analysis Of Free Fatty Acids And Flavor Characteristics Of Sauced Duck From Jiangxi Local Brands, Liu Guang-Xian, Li Xue, Wang Li, Cheng Wen-Long, Chen Zhi-Wei
Food and Machinery
The free fatty acids and the flavor characteristics of the time-honored sauced duck, Huangshanghuang sauced ducks and Xiangtang sauced duck in Jiangxi province were investigated by gas chromatography-mass spectrometry (GC-MS) and amino acid analysis. The results showed that twenty-three kinds of free fatty acids were detected in the three kinds of sauced duck, which cis-9-oleic acid, palmitic acid and linoleic acid were the main free fatty acids in Jiangxi sauced duck. The glutamic acid content of Xiangtang sauced duck was higher than that of the other two sauced duck significantly, which was 9.27 g /100 g. Ninety-two volatile flavor compounds …
A New Design Method Of Dairy Falling-Film Evaporators Based On Uncertainty Theory, Zhang Xia, Tian Wei, Zhu Chuan-Qi, Zhang An-Chao, Wu Hai-Bin
A New Design Method Of Dairy Falling-Film Evaporators Based On Uncertainty Theory, Zhang Xia, Tian Wei, Zhu Chuan-Qi, Zhang An-Chao, Wu Hai-Bin
Food and Machinery
In the process design of falling film evaporator, there are uncertainties in the design parameters and heat transfer model, which increases the difficulty of falling film evaporator design. Therefore, based on the Monte Carlo uncertainty method, the influence of the uncertainty of the parameters and the model in the three-effect falling film evaporator of dairy products on the design results is studied. The results showed that, compared with parameter uncertainty, the change of evaporator heat transfer performance caused by model uncertainty was more significant. By comprehensively considering the influence of parameter uncertainty and model uncertainty, a model ensembling method was …
Design And Process Optimization Of Reciprocating Decontaminating Device For Freshwater Fish, Xia Wei-Wei, Meng Qing-Guo, Zhang Chang-Yuan, Zhang Xu, Xu Zi-Xiang
Design And Process Optimization Of Reciprocating Decontaminating Device For Freshwater Fish, Xia Wei-Wei, Meng Qing-Guo, Zhang Chang-Yuan, Zhang Xu, Xu Zi-Xiang
Food and Machinery
In order to solve the problem that the fish belly is easy to scratch by the existing dirt-removing device , a kind of dirt-removing device for freshwater fish with reciprocating operation is designed. Taking carp as the test object, a sensory evaluation model of dirt-removing effect was established with visceral removal degree and fish belly integrity degree as evaluation indexes. The influences of process parameters such as starting position, feed speed and feed quantity of reciprocating operation of dirt-removing tool on dirt-removing effects were analyzed, and the process parameters were also optimized. By increasing the starting position and feeding rate, …
Effects Of 1-Mcp Combined With Membrane Air Conditioning Treatments On The Storage Quality Of Estuarine Bananas, Li Yan-Jiao, Zhang Yue-Jiang, Xing Jiang-Yan, Zhao Xiao-Ling, Ling Qi, Bao Yuan-Yun
Effects Of 1-Mcp Combined With Membrane Air Conditioning Treatments On The Storage Quality Of Estuarine Bananas, Li Yan-Jiao, Zhang Yue-Jiang, Xing Jiang-Yan, Zhao Xiao-Ling, Ling Qi, Bao Yuan-Yun
Food and Machinery
To study the effects of 1-MCP (0.00, 0.08, 0.16, 0.32 g/L) on the quality of banana in Hekou, Yunnan Province The changes of soluble solids, hardness, disease index, yellowing index, pod enzyme (peroxidase), weight loss rate, respiration rate and titratable acid of banana during storage were studied. The results showed that: 1-MCP + PBI modified atmosphere preservation bag delayed soluble solids, disease index, yellowing index, pod enzyme activity compared with other treatments (P ≤ 0.05); 1-MCP + microporous membrane significantly delayed the decline of fruit firmness (P ≤ 0.05), inhibited the increase of titratable acid content (P ≤ 0.05), but …
Recognition Method Of Jujube Defects Based On Pca-Svm, Chu Song-Feng, Zhao Feng-Xia, Fang Shuang, Wu Zhen-Hua
Recognition Method Of Jujube Defects Based On Pca-Svm, Chu Song-Feng, Zhao Feng-Xia, Fang Shuang, Wu Zhen-Hua
Food and Machinery
In this study, three kinds of disease images of jujubes, black spots, broken heads and dry strips with high classification difficulty were used as research materials. The color moment and gray level co-occurrence matrix were used to extract 14-dimensional eigenvectors of the color and texture features of jujube, and the principal component analysis method was used to optimize the features. Four principal factors of eigenvectors were obtained and then used as the input of support vector machine. The crossover algorithm was used to determine the optimal support vector machine penalty parameter c and kernel function parameter g, which was used …
Effects Of The Combination Of Japonica Rice And Indica Rice On The Eating Quality Of Rice Noodles For Infants, Zhang Rong-Bin, Yan Jing-Chao, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Ren Guo-Pu
Effects Of The Combination Of Japonica Rice And Indica Rice On The Eating Quality Of Rice Noodles For Infants, Zhang Rong-Bin, Yan Jing-Chao, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Ren Guo-Pu
Food and Machinery
The basic physical and chemical indexes, cooking characteristics, gelatinization characteristics and texture characteristics of different combinations of japonica rice and indica rice were studied. The results showed that the content of amylose had an important influence on food quality. In terms of cooking characteristics, the lower the amylose content and the smaller the water absorption and expansion volume was, the higher the rice soup pH , the rice soup iodine color value and the rice soup dry matter content would be, and the better the cooking and brewing properties was. In terms of gelatinization characteristics, the lower the amylose content …