Food Processing Commons^™

New Model Of Functional Food Research And Development: Flexible And Precise Nutrition Intervention System, Zhou Dan, Zheng Jian-Xian, Huang Shou-En

Food and Machinery

Based on the scientific theory of modern nutrition and functional food science, this paper uses biotechnology and information digital technology to establish a more precise, flexible, integrated and digital functional food research and development system-flexible precise nutrition intervention system (FPNIS) which improves the shortcomings of the two common functional food research and development models that are based on traditional Chinese herbal medicines or simple ingredient dietary supplements. Through the establishment of FPNIS, provide a new way to explore the research and development of efficient and precise functional food, and analyze its trend.

Status And Prospects Of Traditional Health Food Therapy Industry Development, Xiao Jian-Cai, Liu Jian-Gong, Zhao Zi-He, Yan Bin-Bin, Zhang Yan, Yang Jian

Food and Machinery

From the perspective of the development of traditional health food therapy industry, this report illustrates the important position and significance of food therapy industry in the implementation of the general health strategy, outlines the results of product research in the therapeutic food industry, introduces the development effectiveness of food therapy industry in the world, which makes an analysis of the global food therapy market, especially in China, including industry data, market competition mode, supply and demand analysis. Finally, based on the above-mentioned industrial development analysis results, some prediction analysis and development suggestions are proposed.

Research Progress On The Effect Of Biological And Non-Thermal Processing On The Content Of Phenolic Compounds And Antioxidant Activity In Cereals And Miscellaneous Beans, Ma Zhan-Qian, Zhai Xiao-Tong, Tan Bin

Food and Machinery

Bioprocessing and non-thermal processing can improve the quality of cereals and miscellaneous beans, which significantly increase the content of phenols and antioxidant activities. This study systematically reviewed the effects of bioprocessing and non-thermal processing on phenolic compounds and antioxidant activities of cereal and soybean, and prospected the key research ideas for further development of cereal and soybean processing.

Comparative Study On Protein And Frying Characteristics Of Three Surimi, He Li, Li Xi-Mao, Hu Bing-Yue, Xie Dong-Fei, Hu Xiu-Ting, Luo Shun-Jing

Food and Machinery

Objective:The objective of this study isto investigatethe protein and frying characteristics of grass carp, silver carp and pangasius fish surimi. Methods:The frying characteristics of surimi were characterized by measuring porosity, hardness, and water absorption rate, and the dynamic rheological properties, foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism. Results:Compared with grass carp fish balls and silver carp fish balls, pangasius fish balls had loose tissue, large pores, highest porosity, lowest hardness, and highest water absorption rate. In addition, the gel strength of pasteurized fish surimi was much higher than that of silver …

Selenium Amino Acids Speciation In Selenium-Enriched Agricultural Products And Their Distribution In Different Protein Components, Liu Wei, Yin Jin-Jing, Wu Mu-Ci, Yang Ning, He Jing-Ren, Zhang Rui

Food and Machinery

Objective:This study aimed to explore the distribution and speciation of selenium amino acids in different solubilized proteins of selenium-enriched broccoli, soybean, corn and barley seedlings.Methods:The contents of selenomethionine, selenocysteine, methylselenocysteine and selenethionine in four selenium-enriched cereals and cruciferous agricultural products were determined by high performance liquid chromatography-hydride generation-atomic fluorescence spectrometry. Moreover, the distribution characteristics of each selenium amino acid in albumin, globulin, gliadin and glutelin with different solubilized proteins were analyzed.Results:The content and distribution of selenium amino acids of the four selenium-enriched plants in different protein components were significantly different (P＜0.05). SeMet was …

Effects Of Different Drying Methods On The Reconstituability Of Kudzu Powder-Fatty Acid Complexes, Zhang Zhi-Lin, Zhang Xuan, Xu Yuan-Rui, Luo Shun-Jing, Liu Cheng-Mei

Food and Machinery

Objective:This study aimed to improve the reconstituability of kudzu powder.Methods:The kudzu powder-fatty acid complexes were prepared by different drying methods after co-gelatinization of kudzu powder with lauric acid, and investigated the effects of drying methods on the instant properties of the complexes from the changes of crystal structure, microstructure, bulk density, water absorption index and swelling power.Results: The drying method influenced the water absorption capacity of the complexes, there by affected the reconstituability of the complexes. Compared with oven drying and far-infrared drying, the complexes prepared by spray drying and freeze-drying had lower bulk density, more …

Effects Of Dehydration Methods On The Volatile Components Of Lemon Slices With Gc-Ims, Ding Sheng-Hua, Zhang Da-Li, Luo Yao-Hua, Li Xiang, Fu Fu-Hua

Food and Machinery

Objective:In order to investigate the effects of freeze drying (FD), air drying (AD), infrared drying (IRD) and vacuum drying (VD) on volatile components content of lemon slices.Methods:Gas chromatography-ion mobility spectroscopy (GC-IMS) was used in this study, and the principal components analysis was performed to analyze the volatile components of lemon slices exposed to different drying methods.Results:72 kinds of volatile components were detected in fresh lemon slices treated with FD, AD, IRD and VD, and their contents were different in the slices treated with FD, AD, IRD and VD, which influenced the flavor of lemon slices., …

The Effect Of Drying Method On The Physical And Chemical Properties And Antioxidant Activity Of Extruded Wheat Bran, Wu Fan, Wang Zhan, Zhou Jian, Shen Wang-Yang, Jia Xi-Wu

Food and Machinery

Objective:Using wheat bran as raw material, the extruded bran is obtained by extrusion stabilization treatment, and the best drying method for extruded bran is determined.Methods:The effects of three drying methods (fluidized bed drying, microwave drying, hot air drying) were studied on the basic components of extruded bran, water holding capacity, water solubility, swelling power, oil holding power, color value and other physical and chemical properties, oxidation resistance, total phenols and total flavonoids; Using antioxidant, total phenols and total flavonoids as indicators to determine the best drying method for extruded bran.Results:The three drying methods have no …

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

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

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

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

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

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

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

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

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 …

Arkansas Wheat Performance Tests 2021-2022, J. F. Carlin, R. B. Morgan, R. D. Bond, D. E. Moon

Arkansas Agricultural Experiment Station Research Series

Wheat variety performance tests are conducted each year in Arkansas by the University of Arkansas System Division of Agriculture’s Arkansas Agricultural Experiment Station, Department of Crop, Soil, and Environmental Sciences. The tests provide information to companies developing varieties and marketing seed within the state and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for small-grain producers. The tests are conducted at the Northeast Research and Extension Center at Keiser, the Vegetable Substation near Kibler, the Lon Mann Cotton Research Station near Marianna, the Pine Tree Research Station near Colt, and the Rohwer Research Station near Rohwer. Specific location …

Summaries Of Arkansas Cotton Research 2021, Fred Bourland

Arkansas Agricultural Experiment Station Research Series

While the basic growth and development of the cotton plant have not changed significantly in recent history, the business of cotton production is ever-changing. The last two years have seen us plant a crop just about as late as we thought possible, yet extended favorable conditions at season's end have been our salvation, helping to lead us to record yields. The economic environment over the last few years has been such that farmers need to produce record or near-record yields to advance. Unfortunately, production levels at the state yield average barely cover out-of-pocket expenses.

Great uncertainties exist for the upcoming …

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

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

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

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

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

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

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

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

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

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

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. …