Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Food Processing (5042)
- Agriculture (4798)
- Food Chemistry (256)
- Food Microbiology (127)
- Other Food Science (61)
-
- Plant Sciences (45)
- Biotechnology (39)
- Animal Sciences (35)
- Social and Behavioral Sciences (33)
- Medicine and Health Sciences (31)
- Engineering (28)
- Nutrition (28)
- Biochemistry, Biophysics, and Structural Biology (27)
- Agricultural Science (24)
- Genetics and Genomics (23)
- Physical Sciences and Mathematics (23)
- Agronomy and Crop Sciences (21)
- Law (21)
- Bioresource and Agricultural Engineering (19)
- Microbiology (18)
- Business (17)
- Aquaculture and Fisheries (16)
- Meat Science (14)
- Environmental Sciences (13)
- Molecular, Genetic, and Biochemical Nutrition (13)
- Agricultural Economics (12)
- Molecular Biology (12)
- Institution
-
- Changsha University of Science and Technology (4759)
- Jiangnan University (151)
- Technological University Dublin (70)
- University of Nebraska - Lincoln (49)
- Chapman University (28)
-
- University of Arkansas, Fayetteville (28)
- University of New Hampshire (14)
- University of the Philippines Los Baños (12)
- Department of Primary Industries and Regional Development, Western Australia (8)
- Louisiana State University (7)
- Purdue University (7)
- Munster Technological University (6)
- Harrisburg University of Science and Technology (5)
- University of Kentucky (5)
- California Polytechnic State University, San Luis Obispo (4)
- Universitas Indonesia (4)
- South Dakota State University (3)
- Texas A&M University School of Law (3)
- WellBeing International (3)
- West Virginia University (3)
- Wright State University (3)
- City University of New York (CUNY) (2)
- Embry-Riddle Aeronautical University (2)
- Karbala International Journal of Modern Science (2)
- Portland State University (2)
- Singapore Management University (2)
- University of Connecticut (2)
- University of Malaya (2)
- Utah State University (2)
- Aga Khan University (1)
- Keyword
-
- Antioxidant activity (79)
- Quality (51)
- Antioxidant (41)
- Food safety (41)
- Machine vision (32)
-
- Polysaccharide (30)
- Fermentation (27)
- Principal component analysis (25)
- Texture (25)
- Packaging design (23)
- Flavor (22)
- Protein (21)
- Food (20)
- Numerical simulation (20)
- Physicochemical properties (20)
- Polyphenols (20)
- Biological activity (19)
- Uncertainty (19)
- Detection (18)
- Stability (18)
- Rice (17)
- Preservation (16)
- Process optimization (16)
- Rapid detection (16)
- Starch (16)
- Antioxidant capacity (15)
- Apple (15)
- Flavonoids (15)
- Food packaging (15)
- Drying (14)
- Publication Year
- Publication
-
- Food and Machinery (4759)
- Journal of Food Science and Biotechnology (151)
- Articles (59)
- Department of Food Science and Technology: Dissertations, Theses, and Student Research (32)
- Food Science Faculty Articles and Research (22)
-
- Graduate Theses and Dissertations (15)
- The Philippine Agricultural Scientist (12)
- Law Faculty Scholarship (8)
- LSU Doctoral Dissertations (6)
- Doctoral (5)
- Faculty Works (5)
- Master's Theses (5)
- RISK: Health, Safety & Environment (1990-2002) (5)
- Department of Food Science and Technology: Faculty Publications (4)
- Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences (4)
- Makara Journal of Science (4)
- Animal Sentience (3)
- Department of Biological Sciences Publications (3)
- Food Science Faculty Publications and Presentations (3)
- Graduate Industrial Research Symposium (3)
- Graduate Theses, Dissertations, and Problem Reports (ETD) (3)
- Horticulture research reports (3)
- Journal of Bioresource Management (3)
- Texas A&M Law Review (3)
- The Summer Undergraduate Research Fellowship (SURF) Symposium (3)
- All Graduate Theses and Dissertations, Spring 1920 to Summer 2023 (2)
- Conference papers (2)
- Department of Animal Science: Dissertations, Theses, and Student Research (2)
- Electronic Theses and Dissertations (2)
- Fisheries Research Articles (2)
- Publication Type
- File Type
Articles 1441 - 1470 of 5215
Full-Text Articles in Food Biotechnology
Degradation Of Organic Pollutants Using A Photo-Enzymatic Cascade Process, Yu Xiao-Min, Pan Dai-Qing, Long Qing-Yun, Chen Xiao-Yang
Degradation Of Organic Pollutants Using A Photo-Enzymatic Cascade Process, Yu Xiao-Min, Pan Dai-Qing, Long Qing-Yun, Chen Xiao-Yang
Food and Machinery
Objective:A strategy of degrading organic pollutants using a photo-enzymatic cascade process was established, to avoid the problem caused by the use of H2O2 as oxidant in peroxidase-catalyzed reaction.Methods:After screening of photosensitizer, reaction pH and temperature, phenols and azo dyes can be degraded efficiently herein, by a combination of photo-catalytic H2O2 generation in situ and peroxidase-catalyzed oxidation.Results: 8 organic pollutions in different structure can be degraded with good to excellent degradation rate within 40 minutes. Moreover, the mechanism of this degradation process was proposed.Conclusion: Compared with classic methods of degrading organic pollutants, this photo-enzymatic cascade process …
Determination Of Pantothenic Acid In Infant Milk Powder By Microbiological Method, He Yan, Zhong Fei-Fei, Wang Xiao-Qing, Xu Wen-Yang, Yang Tao
Determination Of Pantothenic Acid In Infant Milk Powder By Microbiological Method, He Yan, Zhong Fei-Fei, Wang Xiao-Qing, Xu Wen-Yang, Yang Tao
Food and Machinery
Objective:This study aimed to optimize the determination conditions of pantothenic acid content in infant milk powder by microbiological method and provide test data for the subsequent revision of the national standard method for pantothenic acid detection.Methods:The issues covering the determination of pantothenic acid by the national standard method were analyzed, and the key steps in the detection process, including bacterial solution preparation, pretreatment, and absorbance determination, were emphatically studied.Results:Lactobacillus plantarum from ATCC and CICC can be used to determine pantothenic acid. The best results were obtained by directly inoculating 80% bacterial solution concentration into the …
Uncertainty Evaluation On Determination Of Statins In Health Food By Gas Chromatography Mass Spectrometry (Gc-Ms), Zhang Li-Xia, Guo Qing-Yuan, Hua Qi-Cheng, Li Xiang-Mei
Uncertainty Evaluation On Determination Of Statins In Health Food By Gas Chromatography Mass Spectrometry (Gc-Ms), Zhang Li-Xia, Guo Qing-Yuan, Hua Qi-Cheng, Li Xiang-Mei
Food and Machinery
Objective:In presence of measurement uncertainty evaluation, the detection methods, with water-sodium chloride pretreatment, for health food was evaluated.Methods:A mathematical model was established to analysis of uncertainty sources. Then the individual components of uncertainty were evaluated. Finally, the combined uncertainty and extended uncertainty were calculated.Results:The uncertainty caused by several factors, including the fitting of the standard curve, the preparation of solution and standard, the repeatability of measurement, and the weigh of sample.The contents of mevastatin, lovastatin and simvastatin were 0.099 2, 0.101 0, 0.099 5 mg/kg in health foods, respectively. The relative combined standard uncertainties were …
Evaluation Of Uncertainty In The Determination Of Acid Scarlet Gr In Orange Juice By High Performance Liquid Chromatography, Yuan Yuan, Zeng Hui, Xiao Yan, Yang Li-Xia, Cui Xiao-Jiao, Yang Yun, Wu Hou-Lu
Evaluation Of Uncertainty In The Determination Of Acid Scarlet Gr In Orange Juice By High Performance Liquid Chromatography, Yuan Yuan, Zeng Hui, Xiao Yan, Yang Li-Xia, Cui Xiao-Jiao, Yang Yun, Wu Hou-Lu
Food and Machinery
Objective:The uncertainty of the determination of acid scarlet GR in orange juice by high performance liquid chromatography (HPLC) was evaluated. The source of uncertainty and the key factors affecting the test results were analyzed, so as to improve the accuracy of the test results.Methods:The mathematical model of uncertainty of acid scarlet GR content in orange juice was established. The factors that may introduce uncertainty in the detection process were analyzed, and the uncertainty components were evaluated.Results:The content of acid scarlet GR in self-made positive orange juice was 1.46 mg/kg, the expanded uncertainty was 0.11 mg/kg …
The Protection Effect Of Dihydromyricetin And Its Acylated Derivatives On Oxidative Damage Of Hepatocytes, Du Bao-Shuang, Chen Shang-Wei, Li Yue, Zhu Song
The Protection Effect Of Dihydromyricetin And Its Acylated Derivatives On Oxidative Damage Of Hepatocytes, Du Bao-Shuang, Chen Shang-Wei, Li Yue, Zhu Song
Food and Machinery
Objective:This study aimed to investigate the protective effect of dihydromyricetin (DHM) and its derivatives on oxidative damage of hepatocytes.Methods:The hydrogen peroxide damage model of L02 cells was established. DHM derivatives with different lipophilicity were obtained by enzymatic acylation of DHM. The levels of reactive oxygen species (ROS), lactate dehydrogenase (LDH), malondialdehyde (MDA), catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), and mitochondrial membrane potential and Caspase 3 were measured to evaluate the protective effect of DHM and its derivatives on damaged hepatocytes.Results:Except for 3-O-lauroyl-DHM, the level of reactive oxygen species (ROS) the release of lactate …
Analysis Of Volatile Components Of Fermented And Soaked Bayberry Wine, Lu Jin-Hua, Xie Ding, Xian Ling-Zhi
Analysis Of Volatile Components Of Fermented And Soaked Bayberry Wine, Lu Jin-Hua, Xie Ding, Xian Ling-Zhi
Food and Machinery
Objective:Differences in the composition of volatile substances in bayberry wine were used to distinguish the process of making bayberry wine.Methods:Two different processes of fermentation and soaking were used to prepare bayberry wine, and gas chromatography-ion mobility chromatography was used to analyze the volatile components of the two bayberry wines qualitatively and quantitatively.Results:A total of 59 kinds of volatile substances were detected and characterized in the two bayberry wines, including 18 alcohols, 19 esters, 9 aldehydes, 6 ketones, and 3 pyrazines and their derivatives, 1 acid, 3 others. The alcohols in fermented bayberry wine were more …
Development Of Rapid Detection Technique For Potassium Content In Cigarette Paper, Chen Peng-Fei, Wang Si-Lu, Yu Sai-Bo, Peng Xing, Huang Jia-Ying, Xiao Yang, Xiao Zhong-Liang, Cao Zhong
Development Of Rapid Detection Technique For Potassium Content In Cigarette Paper, Chen Peng-Fei, Wang Si-Lu, Yu Sai-Bo, Peng Xing, Huang Jia-Ying, Xiao Yang, Xiao Zhong-Liang, Cao Zhong
Food and Machinery
Objective:A method for simple and rapid determination of potassium content in cigarette paper will be built for workshops of cigarette factory.Methods:An ion-selective electrode method was used by comparing with the pretreatment methods for cigarette paper samples and potential response behaviors of potassium ion-selective electrodes in different buffer solutions.Results: The potassium ion selective electrode possessed excellent response performance for K+in lithium acetate buffer solution (0.1 mol/L, pH 7.0) with a linear response range of 1.0×10-5~1.0×10-2mol/L, a slope of 55.79 mV/dec(25 ℃), and a lower limit of detection of 2.14×10-6mol/L. The average relative standard deviations of the K+selective …
The Practice Of Balanced Diet Model For Chinese Residents: Interpretation Of Dietary Guidelines For Chinese Residents (2022), Cao Qing-Ming, Wang Wei-Jie, Zhang Lin, Zhou Wen-Hua, Wang Yuan-Qing
The Practice Of Balanced Diet Model For Chinese Residents: Interpretation Of Dietary Guidelines For Chinese Residents (2022), Cao Qing-Ming, Wang Wei-Jie, Zhang Lin, Zhou Wen-Hua, Wang Yuan-Qing
Food and Machinery
Based on the comparison of the five editions of the Dietary Guidelines, this article have extracted the health concepts that each edition of the dietary guidelines adheres to, including the concepts of reasonable match, energy balance and healthy weight, three reductions (reducing salt, fat and sugar) to prevent chronic non-communicable diseases, and also analyzes the updated and practical characteristics of the new edition of the Dietary Guidelines for Chinese Residents, including the Oriental Healthy Dietary Model, knowing how to cook and choose food, and enjoying of serving chopsticks and individual serving. On these basis, the author analyzed the practice of …
Rapid Determination Of The Quality Of Frying Oils Using Mid-Infrared Spectroscopy Coupled With Chemometrics Methods, Ning Hai-Hua, Zhou Qi-Jia, Du Rui, Miao Jun-Jian, Lai Ke-Qiang
Rapid Determination Of The Quality Of Frying Oils Using Mid-Infrared Spectroscopy Coupled With Chemometrics Methods, Ning Hai-Hua, Zhou Qi-Jia, Du Rui, Miao Jun-Jian, Lai Ke-Qiang
Food and Machinery
Objective:Ensure the safety of final fried food in the process of industrial food production.Methods:The acid values, peroxide values and carbonyl values of the frying oil samples collected from a university cafeteria were determined based on the standard methods of China. Their infrared spectra were obtained with a Fourier transform infrared spectrometer (FT-IR) equipped with multi-point attenuated total reflection (ATR). Partial least squares regression (PLS) was employed to build mathematical models for control oil samples, random oil samples, and all samples, respectively.Results:The models had good predictability for the determination of acid values of frying oils, but …
Effectiveness Of Selected Pre-Enrichment Broths For The Detection Of Salmonella Spp. In Meat Analogs, Georgia L. Sampson, Shannon B. Ruelle, Lieuchi Phan, Donna Williams-Hill, Rosalee S. Hellberg
Effectiveness Of Selected Pre-Enrichment Broths For The Detection Of Salmonella Spp. In Meat Analogs, Georgia L. Sampson, Shannon B. Ruelle, Lieuchi Phan, Donna Williams-Hill, Rosalee S. Hellberg
Food Science Faculty Articles and Research
With the increasing variety of meat analog products, it is important to verify that the methods used for Salmonella detection are effective. The objective of this study was to compare the efficacy of three pre-enrichment broths for the detection of Salmonella in meat analog burgers: the currently used Bacteriological Analytical Manual (BAM) broth (lactose broth with Triton X-100, LB-T), universal pre-enrichment (UP) broth, and buffered peptone water (BPW). Five different meat analog products (coded A-E) were inoculated with Salmonella serotypes (S. Enteritidis or S. Agona) following the Food and Drug Administration Method Modification and Method Extension Criteria for Existing …
Comparative Assessment Of Human Exposure To Antibiotic-Resistant Salmonella Due To The Consumption Of Various Food Products In The United States, Yifan Wu
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Antibiotic resistance (AR) was increasingly recognized as a global and national problem. Prevention efforts are hampered by a lack of complete understanding of how transmission pathways contribute to human AR exposure. Many reports have indicated the presence of antibiotic-resistant bacteria in foods at retail, suggesting that food consumption, animal-derived foods in particular, can represent a significant source of AR exposure among consumers. The presence of Salmonella, including antibiotic-resistant Salmonella, has been frequently reported in terrestrial animal-derived foods such as meat, poultry, and dairy products, as well as in aquaculture products. Identification of the significant food sources that harbor …
Potential Psychoactive Effects Of Microalgal Bioactive Compounds For The Case Of Sleep And Mood Regulation: Opportunities And Challenges, Bozena Mccarthy, Graham O’Neill Dr, Nissreen Abu-Ghannam Prof.
Potential Psychoactive Effects Of Microalgal Bioactive Compounds For The Case Of Sleep And Mood Regulation: Opportunities And Challenges, Bozena Mccarthy, Graham O’Neill Dr, Nissreen Abu-Ghannam Prof.
Articles
Sleep deficiency is now considered an emerging global epidemic associated with many serious health problems, and a major cause of financial and social burdens. Sleep and mental health are closely connected, further exacerbating the negative impact of sleep deficiency on overall health and well-being. A major drawback of conventional treatments is the wide range of undesirable side-effects typically associated with benzodiazepines and antidepressants, which can be more debilitating than the initial disorder. It is therefore valuable to explore the efficiency of other remedies for complementarity and synergism with existing conventional treatments, leading to possible reduction in undesirable side-effects. This review …
Hydroponically Growing A Holistic Superfood Diet For Mars Exploration, Marianna Pezzella, Ruben A. Rosa Polonia
Hydroponically Growing A Holistic Superfood Diet For Mars Exploration, Marianna Pezzella, Ruben A. Rosa Polonia
Beyond: Undergraduate Research Journal
In “Hydroponically Growing a Holistic Superfood Diet for Mars Exploration,” Project H.O.M.E. members conducted an experiment to help determine ways to provide future astronauts with a complete, balanced diet on a planet that does not receive as much sunlight as Earth. Sending massive amounts of food into space is incredibly expensive, takes up valuable spacecraft area, and is, overall, not a feasible way to provide astronauts with sustenance. Project H.O.M.E. has thus developed a hydroponic system to evaluate the growth and yield of various superfoods - including Moringa Oleifera, goji berries, and kale - under simulated Mars lighting conditions. Data …
Application And Risk Analysis Of Food Machinery Lubricants In China, Guo Jia, Lin Hong
Application And Risk Analysis Of Food Machinery Lubricants In China, Guo Jia, Lin Hong
Food and Machinery
The use and cognition of food mechanical lubricants in food processing enterprises in China were investigated. The standards and regulations related to food mechanical lubricants at home and abroad were summarized and compared. And the composition and possible hazards of food mechanical lubricants and common edible oil used for lubrication were preliminarily explored. The necessity and safety feasibility of correct and reasonable use of food grade lubricants in food processing were demonstrated, and suggestions for food enterprises to use food grade lubricants reasonably and legally were put forward.
Research Progress Of Protein-Based Plant Polyphenol Nano-Delivery Carriers, Chen Yang-Ling, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui
Research Progress Of Protein-Based Plant Polyphenol Nano-Delivery Carriers, Chen Yang-Ling, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui
Food and Machinery
This review summarized the research progress on the preparation methods of nano-delivery systems, the types of proteins used to construct plant polyphenol nano-delivery carriers, and the modification of nano-delivery carriers by cross-linking agents domestically and internationally. The development of protein-based plant polyphenol nano-delivery carriers in the food field was also prospected.
Inhibitory Effect Of Sea Cucumber Coelomic Fluid Extracts On White Shrimp Autolysis, Nie Bin, Li Ao-Ting, Cui Xiao-Fan, Du Yi-Nan, Yan Jia-Nan, Wu Hai-Tao
Inhibitory Effect Of Sea Cucumber Coelomic Fluid Extracts On White Shrimp Autolysis, Nie Bin, Li Ao-Ting, Cui Xiao-Fan, Du Yi-Nan, Yan Jia-Nan, Wu Hai-Tao
Food and Machinery
Objective:In this paper, the inhibition of protein degradation in autolysis of white shrimp (Penaeus vannamei) surimi by extracts from the coelomic fluid of sea cucumber (Stichopus japonicus), a by-product of sea cucumber processing, was studied.Methods:The protein degradation in autolysis of white shrimp was studied by SDS-PAGE assay. Furthermore, the effect of sea cucumber coelomic fluid and its extracts on white shrimp protein degradation was determined by SDS-PAGE and TCA-soluble oligopeptide assay.Results:The optimal conditions of white shrimp autolysis were incubation at pH 3.0, 50 ℃ for 2 h. The bond intensities of myosin heavy chain around …
Dynamic Changes Of Volatile Flavor Components And Their Precursors During Low Temperature Cooking Of Beef, Cui Wei, Meng Xiang-Ren, Gao Zi-Wu, Ma Yin-Rui
Dynamic Changes Of Volatile Flavor Components And Their Precursors During Low Temperature Cooking Of Beef, Cui Wei, Meng Xiang-Ren, Gao Zi-Wu, Ma Yin-Rui
Food and Machinery
Objective:In order to explore the dynamic changes of volatile flavor components and their precursors during low temperature cooking of beef.Methods:Beef with central temperature of 98 ℃ was used as control group. Nucleotides, free amino acids, free fatty acids, total sugars and volatile flavor components in beef with central temperature of 60, 65, 70, 75 and 80 ℃ were determined, and sensory evaluation was carried out.Results:The results showed that the content of fresh flavor nucleotides, equivalent fresh flavor concentration and taste activity in the low temperature group were significantly higher than those in the control group …
Effect Of Sulfate Modificate On The Structure And Antioxidant Activity Of Jujube Polysaccharide, Gong Xiao-Pei, Zhang Jian, Guo Xiao-Bin, Mao Xiao-Ying, Zhang Lian-Fu
Effect Of Sulfate Modificate On The Structure And Antioxidant Activity Of Jujube Polysaccharide, Gong Xiao-Pei, Zhang Jian, Guo Xiao-Bin, Mao Xiao-Ying, Zhang Lian-Fu
Food and Machinery
Objective:This study aimed to explore the relationship between the structure and antioxidant activity of purified red date polysaccharide ZJP-1 and sulfated red date polysaccharide S-ZJP-1.Methods:Using remnant jujube as raw material, jujube polysaccharide (ZJP-1) was purified by hot water extraction, and then separated by DEAE-52 ion exchange chromatography and Sephadex-200 dextran gel column chromatography. Thereafter, red jujube polysaccharide sulfated derivative (S-ZJP-1) was obtain through chlorosulfonic acid-pyridine sulfated modification.Results:Both ZJP-1 and S-ZJP-1 are composed of three monosaccharides: glucose, arabinose, and galactose, but the ratios are different. The two polysaccharides had characteristic absorption peaks of polysaccharides, and S-ZJP-1 …
Analysis Of Kombucha Microflora And The Isolation And Identification Of Dominant Bacteria, Xu Su-Yun, Li Jia-Jia, Fang Wei, Wang Yan-Ping, Geng Wei-Tao
Analysis Of Kombucha Microflora And The Isolation And Identification Of Dominant Bacteria, Xu Su-Yun, Li Jia-Jia, Fang Wei, Wang Yan-Ping, Geng Wei-Tao
Food and Machinery
Objective:To understand bacterial composition and obtain isolated fermentative strains found in kombucha.Methods:The bacterial composition and dominant strains were analyzed using 16S rDNA high-throughput sequencing technology and traditional microbial culture method.Results:High-throughput sequencing showed that the bacterial community is richer and more diverse than the fungi community. Komagataeibacter,Acetobacter and Lactobacillus were the dominant bacterial strains, while Dekkera and Zygosacchaormyces were the dominant fungal strains. At the same time, 7 strains of acetic acid bacteria, 3 strains of yeast and 1 strain of lactic acid bacteria were isolated by traditional plate culture method, including 1 strain of Komagataeibacter …
Study On Composition Difference And Antioxidant Activity Of Peel And Kernel From Raw And Fried Semen Of Ziziphi Spinosae, Xiao Feng-Qin, Liu Hui, Yang Yi-Liu, Yu Qian, Li Jia, Zhang Hong-Yin, Shao Shuai, Li Guang-Zhe, Yan Ming-Ming
Study On Composition Difference And Antioxidant Activity Of Peel And Kernel From Raw And Fried Semen Of Ziziphi Spinosae, Xiao Feng-Qin, Liu Hui, Yang Yi-Liu, Yu Qian, Li Jia, Zhang Hong-Yin, Shao Shuai, Li Guang-Zhe, Yan Ming-Ming
Food and Machinery
Objective:This study aimed to reveal the composition differences and antioxidant activities of kernel and peel from raw and fried semen from Ziziphi spinosae.Methods:Using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical (·OH), superoxide anion radical (O-2·), 2,2'-amino-di (3-ethyl-benzothiazoline-6-sulphonic acid) ammonium salt (ABTS) free radical scavenging ability and ferric reducing antioxidant power (FRAP) to determine the antioxidant activity of peel, kernel and jujube benevolence from different semen. Moreover, the components of peel, kernel and jujube benevolence were also studied by UV spectrophotometer.Results:The results showed that the peel, kernel, and jujube benevolence of all the semen had certain antioxidant …
Differential Analysis Of Volatile Substances In Fresh Gastrodia Elata From Different Varieties And Origin, Sun Hai-Yan, Hao Dan-Qing, Li Xin-Sheng, Jin Wen-Gang
Differential Analysis Of Volatile Substances In Fresh Gastrodia Elata From Different Varieties And Origin, Sun Hai-Yan, Hao Dan-Qing, Li Xin-Sheng, Jin Wen-Gang
Food and Machinery
Objective:This study aimed to analyze the differences of volatile compounds among fresh Gastrodia elata of different varieties and origins.Methods:Volatile components of fresh G. elata from six origin and three varieties were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) technology, and quantified and qualitatively from different angles using VOCal and Reporter, Gallery Plot and Dynamic PCA inserts and "nearest neighbor" fingerprint analysis.Results:In this study, a total of 75 kinds of volatile compounds were detected. Among them, 45 kinds of compounds were identified, including 16 aldehydes, 9 esters, 6 alcohols, 5 ketones and 3 acids. Principal component …
Age Detection Of Mature Vinegar Based On Electronic Tongue And Electronic Nose Combined With Densenet-Elm, Wang Shou-Cheng, Yu Xue-Ying, Gao Ji-Yong, Wang Zhi-Qiang
Age Detection Of Mature Vinegar Based On Electronic Tongue And Electronic Nose Combined With Densenet-Elm, Wang Shou-Cheng, Yu Xue-Ying, Gao Ji-Yong, Wang Zhi-Qiang
Food and Machinery
Objective:In order to realize the rapid detection of the brewing age of mature vinegar.Methods:Electronic tongue (ET) and electronic nose (EN) combined with Densely Connected Convolutional Networks-Extreme Learning Machine (DenseNet-ELM) model were used to quickly detect the brewing age of mature vinegar. Two DenseNet models with different structures, ET-DenseNet and EN-DenseNet, were designed to extract the feature information of the electronic tongue and electronic nose signals respectively. And then the feature level information fusion method was used to obtain the fusion feature vectors of the two artificial sensory devices. Then Extreme Learning Machine (ELM) was used to classify …
Determination Of Anilazine In Rape And Rapeseed By Lc-Ms/Ms, Dou Yin-Hua
Determination Of Anilazine In Rape And Rapeseed By Lc-Ms/Ms, Dou Yin-Hua
Food and Machinery
Objective:A detection method was developed for benazolin residual in rape and rapeseed by High performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS).Methods:The rape and rapeseed were extracted with acetonitrile reagent, purified by Pesti Carb-NH2, separated by C18 column, carried out with methanol-ammonium acetate aqueous solution, detected by HPLC-MS/MS.Results:The liner relation was good in the ranger of 0.01~1.00 μg/mL, and the coefficient of determination was 0.999, the limit of detection(LOD) was 0.008 mg/kg, with the limit of quantification (LOQ) of 0.027 mg/kg. At the spiking levels of 0.03, 0.06, 0.15 mg/kg, the recovery rate of the method …
Rapid Determination Of Erythrosine In Beverages By Uplc, Xie Sai
Rapid Determination Of Erythrosine In Beverages By Uplc, Xie Sai
Food and Machinery
Objective:In order to develop a method, an easy handling of samples and accurate and rapid detection of erythrosine by ultra-high performance liquid chromatography (UPLC) was established.Methods:The analysis was as follows: chromatographic column of ACQUITY UPLC BEH C18(100 mm×2.1 mm,1.7 μm), diode array detector with detection wavelength at 530 nm, column temperature at 40 ℃, mobile phase with acetonitrile and0.02 mol/Lammonium acetate solution (acetic acid to adjust pH 6.25), gradient elution including acetonitrile 0 min-5%, 2 min-25%, 3 min-45%,6 min-70%, 6.5 min-5% and 8 min-5%, flow rate at0.3 mL/min, and with injection volume of 5 μL. …
Research On Network Food Safety Supervision Strategy Under The Background Of "Internet Plus", Wang Li-Hua
Research On Network Food Safety Supervision Strategy Under The Background Of "Internet Plus", Wang Li-Hua
Food and Machinery
Firstly the research background and the current status of online food safety research were introduced, and then the current status and problems of online food supervision were analyzed in this review. Finally, some supervision strategies were proposed in four ways, i.e., the construction of a smart collaborative supervision platform, the reform of supervision organization and power reshaping, the breaking information asymmetry and the strengthening of consumer rights protection.
Influence Of Different Screw Configurations On The Flow Field Of Intermeshing Co-Rotating Twin-Screw Extruder, Zhang Xue-Chen, Zhang Li-Mei, Huang Zhi-Gang, Zhong-Yao, Li He
Influence Of Different Screw Configurations On The Flow Field Of Intermeshing Co-Rotating Twin-Screw Extruder, Zhang Xue-Chen, Zhang Li-Mei, Huang Zhi-Gang, Zhong-Yao, Li He
Food and Machinery
Objective:To explore the influence of different screw configurations of intermeshing co-rotating twin -screw extruder on the flow field and improve the material properties of PLA.Methods:The geometric model of double threaded element was established by using Solidworks software, and the numerical simulation was carried out in Polyflow. The post-processing analysis of the simulation results was carried out with the help of Fieldview software. The shear rate field, pressure field, velocity field, viscosity field and the residence time distribution RTD were compared to obtain the influence of screw groove depth on the flow field.Results:When the center distance …
Beer Filling Precision Control Technology Based On Fuzzy Neural Network, Liu Wei
Beer Filling Precision Control Technology Based On Fuzzy Neural Network, Liu Wei
Food and Machinery
Objective:Solve the problems of low working efficiency and low filling accuracy of beer filling machine.Methods:The structure and working principle of beer filling machine were analyzed, and the control mode based on the weight deviation of secondary supplementary filling was determined; On the basis of PLC controller, using the characteristics of strong anti-interference ability of fuzzy algorithm and good self-adaptability of neural network algorithm, a PID control strategy based on fuzzy neural network was proposed, and simulation analysis and filling test were carried out.Results:Within the set target range, the maximum deviation of filling weight was only …
Study On Performance Of Kitchen Waste Spiral Extrusion Device Based On Discrete Element Method, Feng Shuo, Wang Yan-Gang, Wang Xin-Kun, Yuan Hao, Liu Wei, Guo Peng-Ning
Study On Performance Of Kitchen Waste Spiral Extrusion Device Based On Discrete Element Method, Feng Shuo, Wang Yan-Gang, Wang Xin-Kun, Yuan Hao, Liu Wei, Guo Peng-Ning
Food and Machinery
Objective:To study the physical and geometric factors that affect the extrusion effect between particles in the spiral extrusion dewatering device for kitchen waste, and to provide reference for selecting the parameters of the spiral extrusion and dewatering device.Methods:Based on the discrete element method, the state of the extruded particles was analyzed, and the extrusion situation of the material particles in the device was simulated by changing the filling coefficient, spiral speed and inclination angle.Results:When there was some inclination angle in the screw extrusion dehydration device with variable pitch, the filling coefficient increased and the rotation …
Design And Test Of Combined Rubber Seed Shelling Machine, Zhao Le-Ran, Wang Tao
Design And Test Of Combined Rubber Seed Shelling Machine, Zhao Le-Ran, Wang Tao
Food and Machinery
Objective:In view of the existing rubber seed shelling machine, which have poor shelling and whole-kernel rate, is not enough to meet the needs of rubber seed shelling under different condition, a combined rubber seed shelling machine was designed. Through the combination of cutting and shearing of rubber seeds between the groove plate and the rotary blade, as well as extrusion and collision of the rotary blade roller, the shell is removed.Methods:The discrete element software EDEM was used to establish the discrete element model of rubber seed and shelling machine, and to simulate the separation process. Response surface …
Design And Implementation Of Small Color Recognition System For Beverage Bottle Caps, Deng San-Xing, Sun Sai-Wei, Yang Meng-Meng, Zhang Kai, Li Shuai
Design And Implementation Of Small Color Recognition System For Beverage Bottle Caps, Deng San-Xing, Sun Sai-Wei, Yang Meng-Meng, Zhang Kai, Li Shuai
Food and Machinery
Objective:This study focus on solving the problems that the current beverage bottle cap detection system has simple functions, large volume and low color recognition rate.Methods:A design scheme of small beverage bottle cap color recognition system based on ARM processor was proposed. By using the LineSim tool of the simulation software HyperLynx, a four-layer PCB board was designed and impedance matching simulation analysis was obtained after setting transmission line parameters. Through using the compilation software Jupyter Notebook to achieve threshold setting, target contour detection, target frame out and other functions.Results:Under bright and low light conditions, the …