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Articles 2881 - 2910 of 5215

Full-Text Articles in Food Biotechnology

Study On The Influencing Factors Of Aluminum Residues In The Production Of Potato Noodles, Yang Puchen, Guo Shuping, Zhang Lan, Hua Jin, Ren Hongbin, Yang Xiaowei, Jia Xiaoting Mar 2019

Study On The Influencing Factors Of Aluminum Residues In The Production Of Potato Noodles, Yang Puchen, Guo Shuping, Zhang Lan, Hua Jin, Ren Hongbin, Yang Xiaowei, Jia Xiaoting

Food and Machinery

The possible factors of aluminum residue in the manufacturing process of potato noodles were analyzed, and the basic level of aluminum content in the noodles as analyzed, including the background value of aluminum in potato starch, water, and the contact pollution during the manufacturing process. The results showed that, aluminum content in natural background of most potato starch was less than 20 mg/kg, and that in the water ranged from 0.015 to 0.405 mg/kg. The aluminum residue in potato starch added with alum in traditional process was at least 285 mg/kg. Therefore, aluminum-containing additives used in the actual production process …

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Measurement Of Geometric Parameters Affecting The Positioning Accuracy Of Fresh Lotus Seeds, Ma Qiucheng, Liu Kun, Long Hui, Li Yan, Li Junxiong, Guo Gengjun, He Jian, Xiao Jiang Mar 2019

Measurement Of Geometric Parameters Affecting The Positioning Accuracy Of Fresh Lotus Seeds, Ma Qiucheng, Liu Kun, Long Hui, Li Yan, Li Junxiong, Guo Gengjun, He Jian, Xiao Jiang

Food and Machinery

Fresh Xiang lotus, the relative parameters of fresh lotus seeds affecting the precision of mechanical core removal were measured and analyzed. A model of the section circle of fresh lotus seed is obtained with the attributes of circle center coordinates, diameter and roundness error, according to the coordinate parameters of each contour point on the same circle of fresh lotus seed. The center coordinates of each section alone the axis of the lotus core are fitted with least square method. A linear equation of lotus geometry axis is established. The measurement model of coaxially error between lotus geometry axis and …

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Structural Design Optimization Of Built-In Vertical Clapboard For Rapeseed Fluidized Bed Dryer, Wang Cong, Zhang Jianping, Wang Yong, He Wang, Chen Hangyu Mar 2019

Structural Design Optimization Of Built-In Vertical Clapboard For Rapeseed Fluidized Bed Dryer, Wang Cong, Zhang Jianping, Wang Yong, He Wang, Chen Hangyu

Food and Machinery

This study focused on the optimization of the structure of built-in vertical clapboard in the rapeseed fluidized bed dryer. Based on standard k-ε turbulence model and Euler two-fluid model, the number of region and the arrangement mode of clapboard was optimized through numerical simulation calculating software of Fluent. The results showed that the inhomogeneous three region clapboard was the best built-in vertical clapboard for rapeseed fluidized bed drying, enhancing the circulation of hot air, and reducing hot air accumulation in local areas. Finally, it realized the normal fluidization of gas-particle two-phase flow, and achieved the goal of uniform distribution of …

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Research On Industrial Robot Calibration System Based On Point Constraint, Deng Zhihui, Ding Chenyang, Zhang Xiliang Mar 2019

Research On Industrial Robot Calibration System Based On Point Constraint, Deng Zhihui, Ding Chenyang, Zhang Xiliang

Food and Machinery

In order to calibrate the joint angle of industrial robot quickly and accurately, a calibration system of industrial robot based on point constraint is designed. The principle is to calibrate the laser beam to irradiate in the center of the first PSD (Position Sensing Device) and reflected to the second PSD center in four positions by controlling the laser pointer on the end-effector of the industrial robot, and obtain four groups of joint angles, and calculate the linear equations of the position and orientation of the end-effector by the joint angles respectively. According to the fact that the intersection point …

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Development Of Online Dynamic Weighing System And Research On Weight Acquisition Algorithm, Chen Ruihong Mar 2019

Development Of Online Dynamic Weighing System And Research On Weight Acquisition Algorithm, Chen Ruihong

Food and Machinery

On-line dynamic weighing is an important part of the unpacked foods packaging production line, which can realize the functions of error prevention, leakage prevention, packing and filling. It was investigated the formation of the structure, control system, sorting mechanism, data processing and preservation of weighing workstation in this study, based on the function of continuous online dynamic weighing an subsequent processing in packaging production line. The interval sampling and numerical averaging methods were used to collect and calculate dynamic weight data, and the difference of the product between the dynamic weight value and the static were minimized. The system could …

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Topological Optimization And Fatigue Analysis Of Arch Frame Structure Used For Mould, Qiu Haifei, Han Binbin Mar 2019

Topological Optimization And Fatigue Analysis Of Arch Frame Structure Used For Mould, Qiu Haifei, Han Binbin

Food and Machinery

In order to overcome faultiness and shortcomings of the existing clamping mechanism on non-standard mould, as a basis of load bearing on the mechanism, the arch frame structure was topological optimization designed with variable density method. Through analyzing and comparing the results of topology optimization from three manufacturing constraints, the adopted time of the “symmetrical and draft constraints” was finally found, and the arch frame had better morphological characteristics and manufacturability. moreover, its quality was reduced by about 55.5% compared with the original structure. the lightweight design of the mechanism was realized while improving material utilization ratio. The results of …

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Analysis On The Release Kinetics Of Purple Potato Anthocyanin And Nano-Tio2 From Active Poly-(Vinyl Alcohol) Films, Tang Zhipeng, Xie Jing, Chen Chenwei Mar 2019

Analysis On The Release Kinetics Of Purple Potato Anthocyanin And Nano-Tio2 From Active Poly-(Vinyl Alcohol) Films, Tang Zhipeng, Xie Jing, Chen Chenwei

Food and Machinery

The purple potato anthocyanin and nano-titanium dioxide were incorporated into polyvinyl alcohol, and polyvinyl alcohol active films were prepared by solution casting method. In this paper, the release of purple potato anthocyanins from the film was measured by cyanidin, which was one of the main components of purple potato anthocyanins. The release of cyanidin and nano-titanium dioxide into aqueous food simulating liquid, acidic food simulating liquid, lipophilic food simulating liquid and oily food simulating liquid from polyvinyl alcohol active film was studied, the experimental data were fitted and characterized based on Fickian+ first-order kinetic model. The results showed that the …

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Preparation And Properties Of Limonene-Corn Starch Composite Film, Wang Yue, Wang Jianchuan, Pi Han, Deng Yue, Li Rui, Liang Xue, Wang Yihao, Liu Yaowen Mar 2019

Preparation And Properties Of Limonene-Corn Starch Composite Film, Wang Yue, Wang Jianchuan, Pi Han, Deng Yue, Li Rui, Liang Xue, Wang Yihao, Liu Yaowen

Food and Machinery

A new type of degradable composite packaging film, limonene-corn starch composite film, was prepared by casting film forming method using corn starch, limonene and glycerin. The comprehensive properties of the composite membrane were analyzed by testing its mechanical properties, water vapor transmission rate, water absorption rate and the like. Results: compared with the pure corn starch film, the addition of limonene reduces the light transmittance of the composite film, and the mechanical properties and moisture barrier properties are improved, especially the elongation at break of the composite film is greatly improved. With the addittion of corn starch of 20 g, …

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Mechanical Simulation And Validation Of Drop Impact Of Cushioning Packaging For Eggs, Li Zhao, Cao Mengmeng, Sun Jianming, Li Huajie Mar 2019

Mechanical Simulation And Validation Of Drop Impact Of Cushioning Packaging For Eggs, Li Zhao, Cao Mengmeng, Sun Jianming, Li Huajie

Food and Machinery

In order to reduce the breakage rate of eggs in circulation, the drop impact simulation of Expanded Polystyrene (EPS) and Expandable Polyethylene (EPE) commonly used in cushioning packaging of eggs were studied based on the fluid-structure coupling model by ABAQUS. Moreover, the strength of eggs was determined by strength test for providing the egg damage standard for simulation analysis. The results showed that the cushioning effect of EPE was better than that of the EPS at the same thickness. The cushioning material thickness of EPE (≥10 mm) and EPS (≥25 mm) could effectively satisfy the requirement avoiding the breakage of …

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Research On Form Design Of Distilled Wine Bottle Based On Kansei Image, Feng Qing, Wu Zhiling Mar 2019

Research On Form Design Of Distilled Wine Bottle Based On Kansei Image, Feng Qing, Wu Zhiling

Food and Machinery

To understand the user's perceptual needs more accurately in design, a product form design method based on semantic difference method is proposed. Through the selection and establishment of kansei image vocabulary, the selection of samples and the establishment of kansei image semantic and morphological feature mapping model, information entropy is introduced to obtain the evaluation information entropy of user image. Value, as the constrained design of kansei image semantic quantification, has carried on the innovative design to a wine bottle, preliminarily verified the feasibility of this method, provides the reference for the innovative design of distilled wine bottle, and also …

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Inhibitory Effect Of Lactobacillus Bacteriocin Durancin Gl On L. Monocytogenes In Chilled Chicken, Wu Xueyou, Chen Zhengxing, Ju Xingrong Mar 2019

Inhibitory Effect Of Lactobacillus Bacteriocin Durancin Gl On L. Monocytogenes In Chilled Chicken, Wu Xueyou, Chen Zhengxing, Ju Xingrong

Food and Machinery

Lactobacillus bacteriocin is a kind of bacteriostatic protein or polypeptide produced by Lactobacillus. It has great application value in food preservation. In this study, Durancin GL, a Lactobacillus bacteriocin, was used to treat chilled chicken for storage. The antiseptic effect of Durancin GL on chilled chicken was investigated by sensory evaluation, quality analysis and inhibition of harmful microorganisms. The results show that treatment of chilled chicken with 200 AU/mL bacteriocin preservative solution can inhibit the growth of L. monocytogenes, slow down the increase of total volatile basic nitrogen (TVB-N) content and pH, and slow down the deterioration of meat quality. …

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Effect Of Plasma-Activated Water (Paw) Ice On The Quality Of Shrimps (Penaeus Orientalis) During Storage, Ai Chunmei, Xie Xiaoben, Liao Xinyu, Su Yuan, Gao Lingxiao, Wang Juefan, Liu Donghong, Ye Xingqian, Ding Tian, Jiang Zhumao Mar 2019

Effect Of Plasma-Activated Water (Paw) Ice On The Quality Of Shrimps (Penaeus Orientalis) During Storage, Ai Chunmei, Xie Xiaoben, Liao Xinyu, Su Yuan, Gao Lingxiao, Wang Juefan, Liu Donghong, Ye Xingqian, Ding Tian, Jiang Zhumao

Food and Machinery

To verify the effect of plasma-activated water (PAW) ice on shrimps (Penaeus Orientalis) preservation, we stored shrimps with PAW ice and tap water (TW) ice at 20 ℃ and compared their differences in pH, TBA, TVB-N, total number of colonies, bacteria diversity, texture and color. The results showed that during 0~6 days storage period, the TBA and pH growth rate of the shrimps treated by PAW ice decreased, and the TVB-N value increased much faster than the TW ice-treated group. Moreover, the hardness of the shrimps treated with PAW ice was also less than that of TW ice-treated. This work …

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Preparation And Properties Of Sodium Alginate-Gallic Acid Derivative, Yang Jieyu, Zeng Fankun, Zhong Jinfeng, Qin Xiaoli Mar 2019

Preparation And Properties Of Sodium Alginate-Gallic Acid Derivative, Yang Jieyu, Zeng Fankun, Zhong Jinfeng, Qin Xiaoli

Food and Machinery

Ascorbic acid and hydrogen peroxide were used as free radical initiators to induce the grafting of gallic acid onto sodium alginate, in order to enhance new properties of sodium alginate such as antioxidation and bacteriostasis, so that it could have potential in food preservation application. Folin-Ciocalteu method was used for determining the grafting degree of sodium alginate-gallic acid derivative. The results showed that the highest grafting degree was 4.260 mg/g when 5.54 mmol of hydrogen peroxide and ascorbic acid (molar ratio 3.5∶1.0) was added. Infrared and Raman analysis showed that new peaks were appeared in the spectra of the derivative, …

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Effects Of Different Packaging And Temperature On Quality Of Broad Bean (Vicia Faba L.), Zhu Lin, Ling Jiangang, Li Weirong, Chen Guobao, Lin Xudong, Chen Shuyin Mar 2019

Effects Of Different Packaging And Temperature On Quality Of Broad Bean (Vicia Faba L.), Zhu Lin, Ling Jiangang, Li Weirong, Chen Guobao, Lin Xudong, Chen Shuyin

Food and Machinery

In order to definite the suitable modified atmosphere packaging materials and temperature for postharvest storage of broad bean (Vicia faba L.), the effects of polyethylene (PE), polyvinyl chloride (PVC) and micro-porous (W) film packaging on beans which were stored at （1.0±0.5） ℃, and PE film packaging stored at （5±1） ℃ were investigated. Quality indexes including firmness, colouration and water content, were investigated in this study. The results showed that, quality of beans which stored at （1.0±0.5） ℃ and packed with PVC films was better than the other treatments, and the preservation period of beans could be prolonged for 28 days.

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Effects Of Yak Blood Oligopeptides On Hypoxia-Induced Injury Of H9c2 Cardiomyocytes Protection And Its Mechanism, Xiao Lan, Li Cheng, Cheng Xiaoping, Du Xin Mar 2019

Effects Of Yak Blood Oligopeptides On Hypoxia-Induced Injury Of H9c2 Cardiomyocytes Protection And Its Mechanism, Xiao Lan, Li Cheng, Cheng Xiaoping, Du Xin

Food and Machinery

To investigate the protective effect of yak blood oligopeptides on hypoxic injury of H9c2 cardiomyocytes and its mechanism. The hypoxia injury model was established by culturing H9c2 cardiomyocytes in vitro, randomly divided into 5 groups (n=6): normal control group, hypoxia group, low-dose yak blood oligopeptide group, middle-dose yak blood oligopeptide group and high-dose yak blood oligopeptide group. The results showed that: the cell survival rate of hypoxia group was significantly lower than that of control group (P＜0.01), the rate of apoptosis was significantly increased (P＜0.01), the release level of LDH was significantly increased (P＜0.01), mitochondrial membrane potential decreased significantly (P＜0.01), …

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Study On Various Components Of Alpinia Oxyphylla Fructus In Urine-Reducing Effect, Feng Huimin, Wang Zhouping, Xu Deping Mar 2019

Study On Various Components Of Alpinia Oxyphylla Fructus In Urine-Reducing Effect, Feng Huimin, Wang Zhouping, Xu Deping

Food and Machinery

This research focus on the efficiency of Alpinia Oxyphylla Fructus in urine-reducing and developing the method of separating and identifying its active components. Established a mice model with diuresis to validate the Alpinia Oxyphylla Fructus’ different components and purified by varying measures in reducing urine. The total urine volume in the first 2 and 6 hours of the mice was collected by metabolic cage. The values of urine weight/body weight were calculated respectively. The result showed that 75% ethanol extract of ethyl acetate phase was the most sensitive part in urine-reducing. Four pure monomer compounds were further separate from this …

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Optimization Of Two Luteolin Derivatives Preparation From Artichoke By Hplc, Shi Mingyue, Cao Qingming, Li Qun, Zhong Wenhui, Wang Yuanqing, Liu Zhiwen, Zhang Xiping Mar 2019

Optimization Of Two Luteolin Derivatives Preparation From Artichoke By Hplc, Shi Mingyue, Cao Qingming, Li Qun, Zhong Wenhui, Wang Yuanqing, Liu Zhiwen, Zhang Xiping

Food and Machinery

This study describes a method for isolating two luteolin glycosides from artichokes（Cynara scolymus L.）by preparative liquid chromatography. The partion A27~29 (4 g) of 50% ethanol eluent was achieved by two steps, 70% ethanol extract of artichoke adsorbed by AB-8 macroporous resin and eluted with 20% ethanol, 50% ethanol and 80% ethanol successively. 0.32 g of target part C16~19 with target components H-01 (10.4%) and H-02 (5.1%) was achieved by two steps, A27~29 adsorbed by RP-C18 stationary phase column (270 mm×80 mm, 40~60 μm) and eluted with 30%, 48% and 100% methanol successively. Taking the resolution and shape of target peaks …

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Ultrasonic-Assisted Extraction And Antioxidant Activity Of Total Flavonoids From Ligustrum Lucidum Ait By Response Surface Methodology, Zhou Xuan, Xu Mingxiang, Cai Wenzhuo, Zhai Xiaorui, Huo Mingyang, Gao Rui, Xi Yanli Mar 2019

Ultrasonic-Assisted Extraction And Antioxidant Activity Of Total Flavonoids From Ligustrum Lucidum Ait By Response Surface Methodology, Zhou Xuan, Xu Mingxiang, Cai Wenzhuo, Zhai Xiaorui, Huo Mingyang, Gao Rui, Xi Yanli

Food and Machinery

On the basis of single factor test, response surface test were used to optimize the extraction process. In addition, by measuring the level of erythrocyte hemolysis, liver homogenate and liver mitochondrial malondialdehyde (MDA) in mice, the antioxidant capacitities of total flavonoids were determined. The results showed that the total flavone content of Ligustrumlucidum was 47.40 mg/g when the extraction time was 110 min, extract power was 640 W, the ethanol volume fraction was 60% and the liquid ratio was 65∶1 (mL/g). The total flavone of Ligustrumlu cidum Ait extracted under this condition can inhibit the hemolysis of mice erythrocytes and …

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Study On The Microwave Aging Of Spirit And Optimiztion Of Its Process, Hu Shiqi, Luan Donglei, Fan Yuxia, Lai Keqiang Mar 2019

Study On The Microwave Aging Of Spirit And Optimiztion Of Its Process, Hu Shiqi, Luan Donglei, Fan Yuxia, Lai Keqiang

Food and Machinery

In this study, Luzhou-flavor spirit was processed by microwave, and the effects of microwave aging temperature, microwave power and processing time were investigated. The results showed that the best quality could be obtained, under the controlling conditions of, the microwave power 70 W, with microwave aging temperature at 60 ℃, and processing for 10 minutes. The total acid and ester contents of the spirit were 1.46 g/L and 2.98 g/L, respectively. There were significant differences (P＜0.05) in the total acid and ester contents between the raw spirit and microwave processing one. The content of esters increased after microwave processing, and …

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The Optimization Of Fermentation Process And Antioxidant Activity Of Pomegranate And Schisandra Health Wine, Yin Lebin, Zhou Juan, Li Licai, Jin Xiaoke, Lei Zhiming, Liao Cong, Zhao Liangzhong Mar 2019

The Optimization Of Fermentation Process And Antioxidant Activity Of Pomegranate And Schisandra Health Wine, Yin Lebin, Zhou Juan, Li Licai, Jin Xiaoke, Lei Zhiming, Liao Cong, Zhao Liangzhong

Food and Machinery

Using Pomegranate juice and Schisandra as raw materials, adding high activity yeast to optimize the fermentation process of their health wine, from which the total phenolic and flavonoids content and antioxidant activities were determined. The experimental results showed that the optimal fermentation conditions were: with the addition of 10% Schisandra extract and 3% yeast, fermented at 28 ℃ for 6 days. Under above conditions, the color of the liquor was bright and radiant, with the unique harmony fragrance of medical herbs and liquor aroma. Finally, the result showed that alcohol content was 12.8% (vol), the sensory score was 89 points, …

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Influence Of Cigarette Smoldering Completeness On Conventional Flue Gas Index, Cheng Chuanling, Niu Tingting, Mu Lin, Zhao Yifan, Wang Jianmin Mar 2019

Influence Of Cigarette Smoldering Completeness On Conventional Flue Gas Index, Cheng Chuanling, Niu Tingting, Mu Lin, Zhao Yifan, Wang Jianmin

Food and Machinery

In order to explore the influence of the degree of complete combustion on the conventional smoke index in the smoldering state of cigarettes, the actual flammability rate and free burning rate of 50 different cigarettes in China were determined by self-made equipment, combined with the analysis of conventional smoke components in gas chromatography.The results show that: ① The actual flammability rate is significantly negatively correlated with the free combustion rate, that is, the more complete the smoldering of the cigarette, the slower the free burning speed. ② The actual flammability rate is significantly positively correlated with total particulate matter (TPM), …

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Research Progress In The Shellfish-Derived Antioxidant Peptides, Yang Xihong, Qu Chunchun, Li Sai, Li Anqi, Ding Qian, Li Yujin, Li Lidi, Zhang Junyi, Xie Wancui Mar 2019

Research Progress In The Shellfish-Derived Antioxidant Peptides, Yang Xihong, Qu Chunchun, Li Sai, Li Anqi, Ding Qian, Li Yujin, Li Lidi, Zhang Junyi, Xie Wancui

Food and Machinery

Chinese coastal shellfish resources are abundant with a good prospect of fresh or processed shellfish products. Bioactive peptides from shellfish and its by-products can promote the upgrading of aquaculture development, which belongs to high value utilization of aquatic resources. Antioxidant peptides can suppress and delay lipid oxidation, protect human tissues and organs from damage by the free radicals, therefore this attracted researches in recent years increasingly. The article reviewed methods of preparation of antioxidant peptides from shellfish, including proteolysis, separation, purification and identification. Based on the detection and structural identification methods of antioxidant peptides, the significance and the further clarify …

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Research Progress In Regulation Of Energy Metabolism By Dietary Nutrition And Host Inheritance Via Intestinal Flora, Tang Tian, Suo Huayi, Li Jian, Zhang Yu, Wang Hongwei, Zhao Xin Mar 2019

Research Progress In Regulation Of Energy Metabolism By Dietary Nutrition And Host Inheritance Via Intestinal Flora, Tang Tian, Suo Huayi, Li Jian, Zhang Yu, Wang Hongwei, Zhao Xin

Food and Machinery

The paper will explain the effects of dietary nutrition and host genetics on energy metabolism, aim to provide reference for the research and development of functional foods for metabolic diseases and the exploration of new therapeutic methods for metabolic diseases.

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Research Progress Of Chitosan In Aquatic Products Preservation, Liu Jiali, Lan Weiqing, Liu Dayong, Zhang Xi, Xie Jing Mar 2019

Research Progress Of Chitosan In Aquatic Products Preservation, Liu Jiali, Lan Weiqing, Liu Dayong, Zhang Xi, Xie Jing

Food and Machinery

On the basis of the introduction of common preservation methods in aquatic products, the preparation methods and antibacterial mechanism of chitosan were reviewed respectively. The research progress of chitosan in the preservation of aquatic products was summarized, and the existing problems and solutions were analyzed. Moreover, the development prospect of chitosan in the preservation of aquatic products was also prospected.

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Simultaneous Uplc-Ms/Ms Analysis Of Lovastatin And Its Analogue For Functional Foods, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wang Bin, Cao Qi, Wu Wanqin Mar 2019

Simultaneous Uplc-Ms/Ms Analysis Of Lovastatin And Its Analogue For Functional Foods, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wang Bin, Cao Qi, Wu Wanqin

Food and Machinery

A ultra-high performance liquid chromatography-tandem mass spectrometric (UPLC-MS/MS) assay method has been developed and fully validated for the simultaneous quantification of lovastatin, simvastatin, mevastatin, lovastatin sodium hydroxide, dehydro lovastatin. The samples were extracted with methanol and separated on a Waters Acquity HSS T3 column. The mobile phase consisting of 0.1% aqueous formic acid solution and acetonitrile using gradient elution at a flow rate of 0.3 mL/min. The positive and negative ions were scanned simultaneously. The multiple reaction monitoring (MRM) mode was used for detection. The results showed that the five compounds were separated well within five minutes. The limits of …

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Effect Of The Degree Of Amylopectin Polymerization On Physicochemical Properties Of Jackfruit Seed Starch, Zhang Yutong, Zhang Yanjun, Zhu Kexue, Xu Fei, Li Shize, Wu Gang, Tan Lehe Mar 2019

Effect Of The Degree Of Amylopectin Polymerization On Physicochemical Properties Of Jackfruit Seed Starch, Zhang Yutong, Zhang Yanjun, Zhu Kexue, Xu Fei, Li Shize, Wu Gang, Tan Lehe

Food and Machinery

The amylose and amylopectin were separated by jackfruit seed starch (JFSS), and the same amylose (50%) was mixed with five different types of amylopectin to prepare JFSS (M1′, M5′, M6′, M11′, and BD′) with different degree of amylopectin polymerization. The effect of the degree of amylopectin polymerization on physicochemical properties of JFSS was investigated. M1′ had the lowest degree of amylopectin polymerization (189 506), while BD′ had the highest (431 481). As the degree of amylopectin polymerization increased, the syneresis, gelatinization enthalpy, peak viscosity, trough viscosity, breakdown, final viscosity, setback, relative crystallinity, and absorbance ratios of the five JFSS samples …

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Effect Of Wheat Flour Characteristics On The Quality Of Buckwheat Chinese Steamed Bread Premix, Zheng Yujiao, Guo Xiaona, Zhu Kexue Mar 2019

Effect Of Wheat Flour Characteristics On The Quality Of Buckwheat Chinese Steamed Bread Premix, Zheng Yujiao, Guo Xiaona, Zhu Kexue

Food and Machinery

The basic properties, dough rheological properties and fermentation characteristics of 8 different wheat flours were determined, and the buckwheat Chinese steamed bread（CSB）was prepared by using the buckwheat CSB premix prepared by the method. The specific volume, texture characteristics and sensory quality of the buckwheat CSB were determined. To explore the effect of wheat flour characteristics on the quality of buckwheat CSB premix. The results showed that wheat flour of the content of wet gluten was between 33% and 34%, the protein content was between 11% and 12% had less protein weakening, the dough formation time and stability time were longer, …

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Detection Of Hydroxyapatite In Milk Powder, Zhu Lixian, Lin Qinbao, Zhong Huaining, Wang Liang, Pan Jingjing Mar 2019

Detection Of Hydroxyapatite In Milk Powder, Zhu Lixian, Lin Qinbao, Zhong Huaining, Wang Liang, Pan Jingjing

Food and Machinery

The milk powder was dissolved in ultrapure water, and the inorganics-rich components in the milk powder were extracted after ultrasonication, centrifugation and vacuum freeze-drying, and the inorganics-rich components in the milk powder were qualitatively analyzed by X-ray powder diffraction (XRD) and Fourier transform infrared spectroscopy. In addition, different concentrations of needle-like nano-hydroxyapatite reference standard were added to the blank milk powder sample, and the same prelimina-ry treatment and analysis as the milk powder samples was carried out. The morphology and nano-size of the inorganics-rich components in sample 1 and spiked sample were characterized by scanning electron microscopy (SEM) and transmission …

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Change In The Quality Of Coix Seed During Storage, Luan Linlin, Lu Hongmei, Chen Li, Yang Fengyi, Wu Yuzhang, Mou Cancan Mar 2019

Change In The Quality Of Coix Seed During Storage, Luan Linlin, Lu Hongmei, Chen Li, Yang Fengyi, Wu Yuzhang, Mou Cancan

Food and Machinery

The aim of the study was to explore quality of coix seed grown in Xingren, Guizhou (China) during storage. The results indicated that, color, ordor, main contents and correlate indexs of coix seed changed significantly during storage, which reflect the quality of coix seed decreases. Results: the color of coix seed changed with storing time lengthening. Original milky white, glossy coix seed became dimmed with yellowish and grayish with storing period lengthens. The odor was also from the original sweet aroma, which was ultimate rancidity. The rancidity of coix seed bacame stronger with storing time lengthening. During storage period, there …

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Research On Apple Image Recognition Technology Based On Improved Lenet Convolution Neural Network In Natural Scene, Cheng Hongfang, Zhang Chunyou Mar 2019

Research On Apple Image Recognition Technology Based On Improved Lenet Convolution Neural Network In Natural Scene, Cheng Hongfang, Zhang Chunyou

Food and Machinery

In order to avoid the influence of illumination condition, overlap and other occlusion on image recognition, an improved LeNet convolution neural network is used to improve the structure of the traditional content-based recognition method. An Apple target recognition model based on the improved LeNet convolution neural network is designed and used to avoid the influence of illumination condition, overlap and other occlusion factors on image recognition. The model trains and validates Apple images in different scenarios. The results show that the network model can effectively recognize apple images. The recognition rates of independent fruits, occluded fruits, overlapping fruits and adjacent …

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