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Articles 4321 - 4350 of 5215
Full-Text Articles in Food Biotechnology
Optimization On Saponin Extraction From Rhizoma Paridis By Inner Ebullition, Yuan Zhihui, Jiang Qiongfeng
Optimization On Saponin Extraction From Rhizoma Paridis By Inner Ebullition, Yuan Zhihui, Jiang Qiongfeng
Food and Machinery
In order to improve the unit yields of medicinal components, and provide a scientific basis for effective exploring of Rhizoma paridis, single factor experiments were combined with inner ebullition and response surface methods to extract the saponin from Rhizoma paridis. Based on the single factor experiments of ethanol concentration, temperature, liquid feed ratio, and extraction time, the best levels of all factors were established. The extraction conditions were optimized by the Box-Behnken design and the optimum conditions were as follows: 39% of ethanol concentration, 86 ℃ of extraction temperature, and 5.5 min of extraction time. The yield of saponin extracted …
Optimization And Quality Analysis Of Ultrasonic Assisted Enzymatic Hydrolysis On Peeling Yellow Peach Fruit, Fu Fuhua, Yuan Hongyan, Pan Zhaoping, Shan Yang
Optimization And Quality Analysis Of Ultrasonic Assisted Enzymatic Hydrolysis On Peeling Yellow Peach Fruit, Fu Fuhua, Yuan Hongyan, Pan Zhaoping, Shan Yang
Food and Machinery
Ultrasonic assisted enzymatic hydrolysis was used in peeling process to the yellow peaches (Jin tong 5). The optimum technological conditions were obtained by single-factor and response surface methodology. The quality of peeled yellow peach by ultrasonic assisted enzymolysis and non-assisted enzymolysis under the optimum conditions was compared. The results showed that the ultrasonic assisted optimum conditions were achieved as follows: ultrasonic power 450 W, temperature 45 ℃, time 30min, enzymes concentration 0.31 g/100 mL, pH 3.5, and liquid ratio W(yellow peach)∶V(enzyme solution) =1∶3 (g/mL) with ultrasonic assisted method. And the results showed that the quality of peeled yellow peach was …
Optimization Of Preparation Technology And Quality Evaluation Of Nutrition Of Kiwifruit, Xu Mudan, Cao Qing, Mao Gennian, Wei Chenxi
Optimization Of Preparation Technology And Quality Evaluation Of Nutrition Of Kiwifruit, Xu Mudan, Cao Qing, Mao Gennian, Wei Chenxi
Food and Machinery
To study the best formulation of kiwifruit nutritional chewable tablet, the fresh kiwifruit was used as raw material to prepare the fruit powder through slicing, vacuum drying, and crushing. A certain amount of vitamin A and vitamin D were added. According to the single factor experiment, the formulation of kiwi fruit nutrition chewing tablets was also optimized using L9(33) orthogonal experiment. Ultimately, the quality of the prepared tablets was evaluated. The best formulation was 40% fruit power, 25% mannitol, 30% lactose, and 5% glucose, 10% PVP ethanol solution, which was used for soft materials, and 0.5% …
Influence Of Processing Technology On Stability Of Tremella Fuciformis Cloudy Drink, Yang Xu, Zhuxin Peng, Lvyuan Ping
Influence Of Processing Technology On Stability Of Tremella Fuciformis Cloudy Drink, Yang Xu, Zhuxin Peng, Lvyuan Ping
Food and Machinery
The processing technology and its effect on stability of Tremella fuciformis cloudy drink was investigated in this study. The appropriate rehydration conditions were determined by the moisture content of T. fuciformis. The total saccharides, reducing saccharides and polysaccharides content of T. fuciformis boiled drink were examined to study the effects on of boiling time. Combining with DPPH and hydroxyl radical scavenging activity, we analyzed the oxidation stability of boiled drink at different boiling time. The appropriate choice for stabilizers and complex program were determined by single factor and uniform design with indicators, including viscosity and suspension stability. Our results indicated …
Processing Technology Of Black Adzuki Bean Paste, Zhang Xuelu, Ruan Changqing, Li Fang, Sun Jitao, Liu Wenjing
Processing Technology Of Black Adzuki Bean Paste, Zhang Xuelu, Ruan Changqing, Li Fang, Sun Jitao, Liu Wenjing
Food and Machinery
To make full use of the black adzuki bean resources and make black adzuki bean paste with high nutritional value, the water absorption of black adzuki beans with different soaking temperatures and time, the bean paste rate, sensory evaluation and the texture profile of different cooking time of black adzuki beans paste were determined. The research showed that the optimum process parameters of black adzuki bean paste were: soaking temperature 40 ℃, soaking time 150 min, cooked time 40 min; under this condition, the yeild rate of bean paste reached 72.93%±1.53%. The making black adzuki bean paste was estimated uniform …
Comparison And Analysis Of The Protein Characteristics In 9 Kinds Of Commercial Asini Corii Collas, Chang Bingyu, Chen Maoshen, Hao Xianghui, Guo Shangwei, Ma Jianguo, Zhong Fang
Comparison And Analysis Of The Protein Characteristics In 9 Kinds Of Commercial Asini Corii Collas, Chang Bingyu, Chen Maoshen, Hao Xianghui, Guo Shangwei, Ma Jianguo, Zhong Fang
Food and Machinery
The protein characteristics of 9 kinds of commercial Asini Corri Collas (ACC, E1—E9) were compared, including amino acid composition, pI, secondary structure and molecular weight distribution. The differences of pI were negligible and all samples showed a range of 4.38—4.88. Circular dichroism results indicated that only random coil configurations was observed of all ACC samples due to the damage of triple helix structures. The amino acid composition was similar other than some differences in imino acid (Pro and Hyp) composition. E2, E3, E4 and E9 showed lower imino acid content (<23.80%) than that of others (>25.0%). Significant differences in the molecular weight distribution were …
An Empirical Study On The Content Of Food Brand Micro-Blog——Taking An Example Of Internet Food Brand “Three Little Squirrel”, Luo Shiyu, Yang Wentao, Dend Xiangyang, Liu Hanlu, Jia Ting
An Empirical Study On The Content Of Food Brand Micro-Blog——Taking An Example Of Internet Food Brand “Three Little Squirrel”, Luo Shiyu, Yang Wentao, Dend Xiangyang, Liu Hanlu, Jia Ting
Food and Machinery
Faced with the revolution in internet plus food industry, the communication of internet food brand three squirrels has become a model to research the direction of development in the industry. In order to create and maintain a unified brand personality, internet food brand used some methods such as spreading content themes without direct relationship to the brand in micro-blog, mainly using a communication form of text plus image and the multi language style with the sub culture characteristic. These methods also give some inspiration for the application of micro blog dissemination of internet food brands. First, using social media to …
The Reflection And Reconstruction Of The Development Of Food Logistics In China, Zeng Yuying
The Reflection And Reconstruction Of The Development Of Food Logistics In China, Zeng Yuying
Food and Machinery
Food safety is closely related to people's daily life. Food logistics is an important factor affecting food security. In China, food logistics industry is still in its infancy. Chinese infrastructure construction in food logistics, food logistics industry standardization, frozen food chains, and food logistics information technology has made great progress. However, our food logistics industries still have a lot of problems. The infrastructure of food logistics is still relatively backward. Food logistics technology is not only underdeveloped, but also not formatted a unified food industry standard. What’s more, government oversight and business organizations are also far from played out. In …
Comparisons Of Gmf Labeling System Between European Union And The United States And Its Enlightenment, Wang Hu, Lu Dongyang
Comparisons Of Gmf Labeling System Between European Union And The United States And Its Enlightenment, Wang Hu, Lu Dongyang
Food and Machinery
GMF labeling is significant in its safety supervision. At present, two kinds of systems, compulsory and voluntary labelings, differing in labeling types, methods, forms and contents, are adopted in the European Union and the United States respectively. Different choices of system between the European Union and the United States were decided by the differences in idea and value of the GMF safety management, trade condition, cultural tradition, public opinions and other aspects. China should draw useful experience from the comparisons between the European Union system and the United States system to improve GMF labeling management on the basis of national …
The Constitution And Characteristics Of American Food Legal System And Its Enlightenment To China, Liu Sujun
The Constitution And Characteristics Of American Food Legal System And Its Enlightenment To China, Liu Sujun
Food and Machinery
Food and legal system in the United States is composed of three parts，which is the laws enacted by federal Congress, regulations developed by administrative functional departments and the operating mechanism which is under the leadership of President of food safety advisory committee. Its high efficient administrative system, a wide range of public participation, as well as food safety traceability and issues of food recall system, are worth the necessary reference to our legal system of food. It is necessary in the reference basis to take some measures, such as further improving the existing legal system of food, improving public participation …
Study On Administrative Law Regulation Of Food Safety Supervision In China, Chen Yumeng
Study On Administrative Law Regulation Of Food Safety Supervision In China, Chen Yumeng
Food and Machinery
At present, the fact that various kinds of safety problems frequently appear in the market shows that there are many problems in the existing food safety supervision system in our country. From the dimension of administrative law on these issues for careful analysis, it can be found that food safety supervision system in our country exists a series problems, such as fragmentation, lack of unified food safety regulation standard, lack of accountability efforts. It is necessary that some corresponding innovations should be taken on the basis of the present situation, to establish an efficient administrative management system with unified and …
Judicial Determination And Improvement Of The Crime Of Endangering Food Safety, Tan Yaying
Judicial Determination And Improvement Of The Crime Of Endangering Food Safety, Tan Yaying
Food and Machinery
The judicial determination of the crime of endangering food safety mainly includes the identification of the crime of producing and selling the food which does not conform to the safety standard, the crime of producing and selling poisonous and harmful food and the crime of dereliction of duty in food regulation. However, there is a series problems in this determination, such as the food production operators’ subjective deliberately is difficult to determine, food safety standards is difficult to determine, there is no clear provision of the criminal law about the transportation and storage of food which does not meet safety …
Pricing Mechanism Of Food Company Project Based On Vickery Theory, Chen Xiaorong
Pricing Mechanism Of Food Company Project Based On Vickery Theory, Chen Xiaorong
Food and Machinery
The analysis of the core content of Vickrey theory shows that the Vickery theory can effectively solve the problem of commodity auction under information asymmetry. After applying Vickery theory in construction bidding, “the second price bid evaluation method” is promoted. Defined the price of bidder A is “B”, the real price of project is “Z”, three strategies of bidder under “the second price bid evaluation method” is discussed: ① B>Z；② B
Effect Of Anthocyanins From Blueberry On Primary Chicken Embryonic Fibroblast, Wang Dan, Huang Ziteng, Ma Yue, Zhao Xiaoyan
Effect Of Anthocyanins From Blueberry On Primary Chicken Embryonic Fibroblast, Wang Dan, Huang Ziteng, Ma Yue, Zhao Xiaoyan
Food and Machinery
The effect of blueberry anthocyanins on the growth of primary chicken embryonic was investigated fibroblast in this study. 21.34% of anthocyanins was used to The situation of cell growth was evaluate by optical microscope, cell counter, and MTT assays. We observed that 50-100 μg/mL was the optimal concentration, which had no cytotoxicity to primary chicken embryonic fibroblast. It would inhibit cell growth when the concentration was more than 100 μg/mL. The results of this study may provide the basis for further development of anthocyanins functional studies and give helpful information for preventing the virus which used primary chicken embryonic fibroblast …
Synthesis And Characterization Of Brewer’S Grains Peptide With Α-Glucosidase Inhibitory Activity, Fang Yuwen, Wu Jinhong, Wang Zhengwu, Gan Li, He Jiajun, Chen Shanshan, Ma Hongcheng, Shi Haiming
Synthesis And Characterization Of Brewer’S Grains Peptide With Α-Glucosidase Inhibitory Activity, Fang Yuwen, Wu Jinhong, Wang Zhengwu, Gan Li, He Jiajun, Chen Shanshan, Ma Hongcheng, Shi Haiming
Food and Machinery
Brewer’s grains peptide SS-5(sequence: Ser-Pro-Asp-Arg-Ser) was synthesized by solid-phase synthesis with Fmoc protect group. Then the crude synthetic peptide was purified and desalted by HPLC, and as a result the purity was over 95%. The inhibitory activity of synthetic peptide SS-5 to α-glucosidase was detected, and the results showed that it was influenced by salt ionic concentration and the lower concentration presented higher inhibility. Furthermore, the interaction between synthetic peptide SS-5 and α-glucosidase was confirmed by circular dichroism spectrum(CD) and fluorescence quenching assays.. Therefore, a fast method of obtaining brewer’s grains peptide SS-5 with α-glucosidase inhibitory activity in quantity was …
Research On The Influence Of Impact Pose On The Discreteness Of Pistachio’S Impact Sound, Wang Tao, Feng Tao, Zhong Chenyu
Research On The Influence Of Impact Pose On The Discreteness Of Pistachio’S Impact Sound, Wang Tao, Feng Tao, Zhong Chenyu
Food and Machinery
In order to know the influence of impacting pose on the sound discreteness of a single pistachio , the sounds of the closed and open pistachio during impacting were recorded, and the 100-times data for each type on the same condition were analyzed including the discreteness of spectrum and statistical parameter. The discreteness of spectrum was evaluated by the angular separation between each sample signal with its average and variation coefficient, ant that of statistical parameter was then assessed by its variation coefficient, represented by energy, entropy and zero-cross rate, respectively. Moreover, the variation coefficient of the parameter was defined …
Research And Realization On Bacon Detection On Embedded Handheld Terminal, Guo Peiyuan, Xu Pan, Dong Xiaodong, Xu Jingjing, Liu Yanfang
Research And Realization On Bacon Detection On Embedded Handheld Terminal, Guo Peiyuan, Xu Pan, Dong Xiaodong, Xu Jingjing, Liu Yanfang
Food and Machinery
The handheld terminal bacon detection system based on Raspberry Pi was investigated and applicated in this paper. The computer vision and artificial olfactory were used to collect the bacon color characteristic value and Plaque as so as the concentration of volatile gases, respectively. Moreover the collected data were transfer to the host computer through the GPRS, and then the analyses were returned. Thus we realized the rapid and portable detection of the bacon freshness. Our experiments verified that the terminal could work with good detection accuracy and operability.
In Vivo Toxicity Assessment Of Aflatoxin B1-Contaminated Corn After Ozone Degradation, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yongfu, Yang Dan, Yu Xiaobin, Chen Zhengxing
In Vivo Toxicity Assessment Of Aflatoxin B1-Contaminated Corn After Ozone Degradation, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yongfu, Yang Dan, Yu Xiaobin, Chen Zhengxing
Food and Machinery
Aflatoxin B1-contaminated corn (ACC) (83.0 μg/kg) was treated for 40 min at 90 mg/L ozone. And mice were used to assess the vivo toxicity of ozone treated ACC. Results indicated that compared with basal feedstuff, the mean weight of mice fed with ACC significantly decreased (P＜0.05). Whereas, the liver and kidney/body weight ratio increased significantly (P＜0.05). Alanine transaminase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP) in serum increased significantly (P＜0.05). The total protein (TP), albumin (ALB), and globulin (GLB) content significantly decreased (P＜0.05). When mice were fed with the ozone-treated ACC, no significant differences were observed in the mice …
Anti-Bacterial Effects On Helicobacter Pylori Of Aqueous Extracts From Bitter Melon And Its Ptimum Extraction Process, Zhang Xiaolin, Wu Yanxiang, Lu Fan, He Peipei
Anti-Bacterial Effects On Helicobacter Pylori Of Aqueous Extracts From Bitter Melon And Its Ptimum Extraction Process, Zhang Xiaolin, Wu Yanxiang, Lu Fan, He Peipei
Food and Machinery
In order to study the anti-Helicobacter pylori activities of aqueous extracts from bitter melon， the extraction processes were optimized by orthogonal array design with respect to inhibitory zone size of bacteria using paper disc diffusion method. The minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and bactericidal kinetics on aqueous extracts of bitter melon were further investigated. The results showed that the best anti-Helicobacter pylori effects of aqueous extracts from bitter melon were the water extraction condition with the temperature at 80 ℃，the ratio of material to liquid at 1∶50， for 1.5 h. Its MIC and MBC against Helicobacter pylori …
Moderate Refine And Oxidative Stability Of Cold-Pressed Carya Hunanensis Cheng Et R. H. Chang Oil, Miao Miao, Wang Xiali, Li Yuchun, Yi Cuiping, Shi Xiulan, Liu Ruixing
Moderate Refine And Oxidative Stability Of Cold-Pressed Carya Hunanensis Cheng Et R. H. Chang Oil, Miao Miao, Wang Xiali, Li Yuchun, Yi Cuiping, Shi Xiulan, Liu Ruixing
Food and Machinery
Moderate refining and antioxidant adding on the qualities of cold squeezing Carya kernel oil was studied. Results showed that the the acid value of cold squeezing Carya kernel oil was a little higher and appeared to be a darker shade of yellow than national standards. Subsequently, the qualified oil could be obtained after deacidification and decoloration, with the acid value lower than 3.0 mg KOH/g and yellowness 30. The storage time of the studied oil was 448 days with 0.02% phytic acid added, and the volume of unsaturated fatty acid was found up to 86.74%.
Study On Ultrasonic Extraction And Anti-Oxidation Activity Of Polysaccharide Obtained From Citrus Reticulate Peel, Liu Cunfang, Shi Juan, Zhang Qiang
Study On Ultrasonic Extraction And Anti-Oxidation Activity Of Polysaccharide Obtained From Citrus Reticulate Peel, Liu Cunfang, Shi Juan, Zhang Qiang
Food and Machinery
The extraction process of Citrus reticulate peel polysaccharide was studied by single factor experiment which controlled extraction temperature, extraction time, ultrasonic power and liquid ratio. The orthogonal experiment was texted and based on single factor experiments, then determined the best extraction process by experimental data. The oxidation resistance of Citrus reticulate peel polysaccharide was determined by Fenton reaction. The results showed that the extraction rate of Citrus reticulate peel polysaccharide could reach 28.86% when the extraction temperature was 70 ℃, extraction time 50 min, ultrasonic power 280 W, solid-liquid ratio 1∶25(g/mL). The hydroxyl radicals were cleared by Citrus reticulate peel …
Optimizating The Alkaline Extraction Technology Of Broken Long-Grain Rice Protein, Liyu Zhen, Xiaohuai Qiu
Optimizating The Alkaline Extraction Technology Of Broken Long-Grain Rice Protein, Liyu Zhen, Xiaohuai Qiu
Food and Machinery
To improve the efficiency of protein extraction from broken long-grain rice, a quadratic rotatable central composite response surface methodology (qrCCD-RSM) was utilized to investigate the affecting mechanism of alkali concentrations, broken long-grain rice particle sizes and solid-liquid ratios (SLR), based on the results of Min-Run Res IV factorial design and steep accent experiments (SAE). The optimal extraction condition was obtained, i.e. 80 mesh of broken long-grain rice was used to extrat proteins, soluting in 0.09 mol/L of NaOH buffer, with the SLR 1 g∶13.5 mL at 50 ℃ for 120 min. Under this optimized condition, the protein extraction rate and …
Preparation Of Instant Kuduz-Rice Porridge By Screw Extrusion, Zhu Hong, Liu Yang, Yi Cuiping, Yu Jian
Preparation Of Instant Kuduz-Rice Porridge By Screw Extrusion, Zhu Hong, Liu Yang, Yi Cuiping, Yu Jian
Food and Machinery
Instant kuduz-rice porridge was prepared by screw extrusion after being balanced by kudzu flour with non-waxy rice flour. The nutrient component, texture properties and sensory properties of the products were analyzed. Results indicated that, the principal component of instant kuduz-rice porridge was starch, with few flavone; the digestibility in vitro increased sharply than raw material after being extrusion, whatever the product was puffing or not; within the range of shaping, the porridge with 20% kuduz flour obtained higher viscosity, chewiness, hardness and elasticity; the results of sensory evolution showed that the porridge with 20% kuduz flour got more ideal score …
Microbes In Rough Rice – Prevalence, Growth Kinetics And Links To Dry Matter Loss, Supriya Thote
Microbes In Rough Rice – Prevalence, Growth Kinetics And Links To Dry Matter Loss, Supriya Thote
Graduate Theses and Dissertations
The prevalence of microorganisms on freshly-harvested long-grain hybrid, long-grain pureline, and medium-grain rice has not been elucidated. The first objective of this two-part study was to determine the relative prevalence of microbes on freshly-harvested, high moisture content rice of different types and cultivars. The total and surface aerobic plate counts (APC) and mold counts were determined in terms of log10 colony forming units per gram of rice (log10 CFU/g) for six rice cultivars over two years. In 2013, among harvested samples of all the studied rice cultivars, the long-grain hybrid cultivars had the lowest APC levels (M = 8.10, SD …
Study On Physical Characteristics Of Buckwheat (Fagopyrum Esculentum Moench) Seeds, Li Jincai, Zhao Xiheng, Zhao Jiancheng, Guo Huimin, Wang Chao
Study On Physical Characteristics Of Buckwheat (Fagopyrum Esculentum Moench) Seeds, Li Jincai, Zhao Xiheng, Zhao Jiancheng, Guo Huimin, Wang Chao
Food and Machinery
To investigate the physical characteristics of buckwheat (Fagopyrum esculentum Moench) seeds, ten physical characteristics of five buckwheat cultivars were researched on their seeds, shells and kernels. The results showed that buckwheat seed moisture percentage was 11.6%-13.4% and the size of more than 90% of buckwheat seed grains was 3.8-5.0 mm. The color values of L*, a* and b* in kernels were about 1.8 times, 1.7 times and 2.6 times higher than those in seeds, respectively. And then the thousand grain weight of buckwheat seeds and the volume weights of seeds and kernels were measured to be …
Effects Of High Moisture Protein Extrusion Process Parameters On The Influence Of System Parameters And Its Physical Characteristics, Gao Yang, Lu Shuwen, Ren Chuanying, Hong Bin, Li Jialei, Wang Kunlun, Xie Tiemin
Effects Of High Moisture Protein Extrusion Process Parameters On The Influence Of System Parameters And Its Physical Characteristics, Gao Yang, Lu Shuwen, Ren Chuanying, Hong Bin, Li Jialei, Wang Kunlun, Xie Tiemin
Food and Machinery
The influence of different extrusion conditions for texturized vegetable protein on the extrusion parameters, texture characteristics and color characteristics was studied. The results showed that the composition and moisture content of the material on the extrusion parameters was significantly. Higher soy protein isolate content resulted in higher die pressure, die temperature, specific mechanical energy. Higher moisture content of the material resulted in lower die pressure, die temperature, specific mechanical energy. The effect of the composition and moisture content of the material on the texture characteristics was significantly. The effect of the composi-tion and moisture content of the material on the …
Study On Inhibition Kinetics Of Polysaccharide From Yam On Α-Glucosidase, Li Pei
Study On Inhibition Kinetics Of Polysaccharide From Yam On Α-Glucosidase, Li Pei
Food and Machinery
The research extracted polysaccharide from the Chinese yam by the methods of enzymolysis. UV scanning and infrared spectroscopy were used to identify the components and structure. Using PNPG as the substrate, the enzyme-inhibitor model was used to study the inhibition ability of polysaccharide from the Chinese yam of the α-glucosidase, and the double reciprocal plot method was used to determine the type of inhibition. The UV scanning results showed that the extract does not contain nucleic acids and proteins, and the infrared spectra showed that the extracts had the characteristic absorption peak of polysaccharide. The enzyme-inhibitor model showed that the …
Applications Of Indica Rice Starch-Based Fat Substitute In Low-Fat Emulsified Sausages, Qiao Lijuan, Liu Zhongyi, Xia Qiu, Ou Xiaoyu, Wang Dang, Wu Hai
Applications Of Indica Rice Starch-Based Fat Substitute In Low-Fat Emulsified Sausages, Qiao Lijuan, Liu Zhongyi, Xia Qiu, Ou Xiaoyu, Wang Dang, Wu Hai
Food and Machinery
Indica rice starch was hydrolyzed to prepare fat substitute by high temperature α-amylase. The product was used as pork backfat replacers in low-fat emulsified sausages. The effect of mass ratio of fat substitute and water, degree of substitution and DE (dextrose equivalent) of starch-based fat substitutes on low-fat emulsified sausages has been investigated by single factor test. The applicability of fat substitute in low-fat emulsified sausages was investigated by comparing the cooking loss, pressing loss, thermal stability, deformation force, carrying power, chromatic aberration and sensory evaluation of low-fat emulsified sausages. The results showed that the physicochemical property and sensory quality …
Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler, Zhang Yan, Xia Yangyi, He Cui, Zhou Tao
Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler, Zhang Yan, Xia Yangyi, He Cui, Zhou Tao
Food and Machinery
The volatile compounds of traditional chicken soup based on the gender of broiler were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME—GC—MS) and were further quantified based on internal standard analysis, and the main flavor components were analyzed by principal component analysis, respectively. Results showed that: 78 kinds of volatile compounds were detected in chicken soup . 76 and 67 volatile compounds were detected from hen broth and rooster broth, and were 1 369.84 μg/100 mL and 1 029.61 μg/100 mL, respectively. The main volatile flavor compounds in both chicken soup were aldehydes, ketones, alcohols, hydrocarbons, acids …
Study On Method Of Apple Grading Based On Hidden Markov Model, Xie Fengyun, Zhou Jianmin, Jiang Weiwen, Zhang Huihui, Tang Hongbing
Study On Method Of Apple Grading Based On Hidden Markov Model, Xie Fengyun, Zhou Jianmin, Jiang Weiwen, Zhang Huihui, Tang Hongbing
Food and Machinery
In order to adapt to the request of apple grading technology, a classification method for apple grading was proposed based on hidden Markov model (HMM). Three different colors and shapes of apples were studied. The hexagonal pyramid model (HSV) was extracted as the color features of the apple, and the Hu invariant moment was extracted as shape features of the apple. These features of the apple were coded by Lloyd algorithm, which was used as the inputting of HMM. According to the HMM pattern recognition method, the different colors and shapes of apples were identified and classified, and then the …