Food Processing Commons^™

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 …

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 …

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 …

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 …

Effectiveness Of Food-Grade Coating Treated Nets After Various Drying Methods At Controlling Mite Growth On Dry-Cured Hams, Sadie White

Theses and Dissertations

Tyrophagus putrescentiae, known as the ham mite, is the most difficult pest to control in the dry-cured ham industry. Food-grade propylene glycol coated nets have been studied as an alternative to conventional mite infestation treatments but were heavy and costly to ship. This study aimed to increase the ease of use of the coated nets via drying. Three drying treatments: oven dried for 7 min (OD7m), oven dried for 20 min (OD20m), and counter dried for 24 h (CD24h), were tested to determine the efficacy at controlling mites as well as the mechanical properties of the nets and sensory characteristics …

B.R. Wells Arkansas Rice Research Studies 2021, J. Hardke, X. Sha, N. Bateman

Arkansas Agricultural Experiment Station Research Series

Arkansas is the leading rice producer in the United States. The state represents 47.5% of total U.S. rice production and 47.8% of the total acres planted to rice in 2021. Rice cultural practices vary across the state and across the U.S. However, these practices are also dynamic and continue to evolve in response to changing political, environmental, and economic times. This survey was initiated in 2002 to monitor and record changes in the way Arkansas rice producers approach their livelihood. The survey was conducted by polling county extension agents in each of the counties in Arkansas that produce rice. Questions …

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 …

Application Of Microwave-Assisted Technology For Single-Pass Drying Of Rough Rice, Rebecca Mawusi Bruce

Graduate Theses and Dissertations

The 915 MHz industrial microwave is a novel technology that has the potential to achieve one-pass drying of rice within a short drying duration and reduce rice drying losses. However, processing recommendations for the commercialization of this technology for rice drying is lacking. The goal of this research is to provide processing conditions that are useful for the commercialization of the 915 MHz industrial microwave technology for rice drying. This was achieved by studying the impact of microwave specific energy and processing conditions such as harvest moisture content, milling duration, and aging on the physicochemical properties of a 915 MHz …

Increasing Rosella Farmers Capacity By Double Diamond Design Thinking Approach, Florence Pribadi, Muliasari Kartikawati, Juli Karijati Njoto, Nurul Illahi Kusuma Sari, Farah Shania Nur

ASEAN Journal of Community Engagement

Rosella (Hibiscus sabdariffa Linn) is a well-known family medicinal plant (Toga). Spoilage due to the weather, and the consequent low revenue gained from selling dried rosella are two of the main challenges currently being encountered by rosella farmers. Regardless of previously practicing community engagement including regular training from local authorities, farmers are still encountering difficulties to implement the training materials, consequently experiencing loss. Method incorporated in this community engagement is the double diamond design thinking that ensures putting the farmers first in all stages. Method chosen for drying rosella was a mixed solar dryer equipped with heating lamps …

The Influence Of Closed/Open Conditions On The Flavoring Compounds Produced From Tyrosine-Based Maillard Reaction, Yin Xiao-Qing, Li Rui, Pei Qi, Lu Zi-Qi, Zhao Ming-Qin

Food and Machinery

Objective:This article is aimed to explore the influence of closed/open conditions on the flavor compounds of Maillard reaction.Methods:The species and amounts of flavor compounds produced from Tyrosine-based Maillard reactions under closed/open conditions in different solvents and reaction temperatures were determined by GC-MS.Results:The results showed that the species and contents of flavor products are quite different under closed and open conditions. The amounts of alcohol flavor compounds were higher in closed system, while the amount of esters and ketones were higher inopensystem.Conclusion:The amounts of active oxygen and intermediates produced during the reactions likely result …

Study On The Interaction Between The Astringent Constituents Of Different Varieties Of Chrysanthemum And Saliva, Tian Xing, Ye Hui-Jie, Liu Shi-Feng, Ouyang Yao-Li

Food and Machinery

Objective:This study aimed to understand the astringency perception difference and formation mechanism of different varieties of Chrysanthemum tea during drinking, and provide new research ideas and theoretical basis for the astringency perception and sensory research of edible flowers.Methods:5 different varieties of Chrysanthemum were selected to determined the main astringent chemical constituents by UV-Vis spectrophotometry. The perceiving intensity of the astringency of five different varieties of Chrysanthemum was measured and evaluated by using the intelligent taste analysis system of electronic tongue and the traditional sensory evaluation method. The interaction between the main astringent chemical constituents in Chrysanthemum and …

Preparation Of Matrix Reference Material For Acetamiprid In Cowpeas, Liu Yan, Yin Ke-Ke, Li Bo, Pang Quan, Yang Ya-Qin

Food and Machinery

Objective:To establish a method for the preparation of acetamiprid matrix reference material in cowpeas.Methods:Planted fresh blank cowpea which meets the requirements of reference material development was selected as the research object to obtain dry powder after crushed, freeze-dried, added, mixed, twice freeze-dried, crushed, screened, mixed, packaged and Co60 irradiation sterilized. The dry powder sample was determined by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS) and calibrated for quantitative determination by matrix standard solution. After homogeneity and stability studies, coordinated value was determined by 9 laboratories and the uncertainty was evaluated.Results:The prepared sample of cowpea freeze-dried powder …

Mineral Element Discrimination Of Selenium-Enriched Rice In Ningxia And Its Quality Evaluation, Yang Xiao-Chen

Food and Machinery

Objective:The element content and physical and chemical quality were analyzed from the nutritional quality of Selenium (Se)-enriched rice in Ningxia.Methods:25 rice samples from different brands in Ningxia were selected as the research object, and 26 mineral elements in which were determined by inductively coupled plasma mass spectrometry (ICP-MS), and multivariate statistical analysis of these elements was conducted.Results:Through the analysis of the difference of element content between Se-enriched rice and ordinary rice, the quality of Se-enriched rice was distinguished. Moreover, it was found that Se-enriched rice was rich in four kinds of elements such as Ca, …

Isolation And Identification Of Pathogenic Fungi From Postharvest Blueberry In Sichuan Province And The Inhibition Effect On Them By Using Essential Oil, Liu Chun-Yan, Ding Jie, Deng Shang-Gui, Qin Wen, Liu Yan

Food and Machinery

Objective:This study aimed to provide strategy for controlling the fungal diseases of postharvest blueberry in Sichuan province.Methods:The pathogenic bacteria from 14 planting bases in Sichuan Province were isolate, identified, pathogenicity determination. Moreover, the effects of temperature and light on mycelia growth of the dominant and subdominant strains of blueberry after harvest were studied, and the effective natural antibacterial components against them were screened.Results:The blueberry postharvest rot diseases were caused by the following nine kinds of fungi:Aspergillus niger,Aspergillus tubingensis,Neofusicoccum parvum,Neopestalotiopsissp.,Fusarium graminearum,Alternaria alternata,Mucor fragilis,Penicilliumsp.,Cladosporium xylophilum.Aspergillus niger was the dominant species with the highest isolation frequency and the …

Research Progress On The Determination Of Free-Base Nicotine In Tobacco And Tobacco Products, Zhang Hao, Han Shu-Lei, Chen Huan, Hou Hong-Wei, Hu Qing-Yuan

Food and Machinery

The research progress on determination of free-base nicotine in tobacco and tobacco products in the past 30 years was reviewed and discussed, including solvent extraction method, headspace solid-phase microextraction method,1H NMR, Henderson-Hasselbalch method and spectroscopy method, etc. Advantages and limitations of each method were summarized and discussed and the development in this field was prospected.

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.