Food Processing Commons^™

Application Of Information Visualization Technology In Tea Packaging Design, Xie Qi, Qin Yu-Yang

Food and Machinery

With functional information of tea as the starting point, information visualization as the means and tea packaging as the medium, benefiting from the visual communication between tea and consumers realized by the joint forces of the three, this paper discusses the principles and methods of information visualization in tea packaging design, and transmits the relevant information of tea to consumers easily, quickly and effectively to achieve the purpose of promotion.

Storage Endurance Evaluation Of 'Jinxiu' Yellow Peach With Different Sugar Content Based On Nmr And 1h-Mri Techniques, Zhou Hui-Juan, Ye Zheng-Wen, Zhang Zhi-Qiang, Du Ji-Hong, Zeng Si-Yi

Food and Machinery

Objective: To evaluate the storability of yellow peach with different sugar content. Methods: The respiration intensity, ethylene release rate, soluble solid content and texture of the fruit stored at 0, 14, 21, 28, 35, (35+3) d were measured. Nuclear Magnetic Resonance (NMR) technique and proton magnetic resonance imaging (1H-MRI) were used to determine the content of free water (A2) and relaxation time (T2) to observe the changes of fruit stored at (2±0.5) ℃. Results: During storage and shelf, the decrease rate of firmness of pulp, flesh compactedness and chewiness was faster in low-sugar group, especially at the …

Automatic Classification Of Banana Ripeness Based On Deep Learning, Wang Ling-Min, Jiang Yu

Food and Machinery

Objective: To classify banana ripeness quickly and accurately. Methods: Collect the bananas images of different maturity and establish gallery, using a variety of different neural networks as a classifier, banana feature extracting by migration study classifying banana six maturity level, access to the most suitable for banana maturity classification network model, network model, based on the improved and easily banana maturity real-time detection interface design, Finally, the feasibility and practicability of the model were verified. Results: AlexNet model was most suitable for banana maturity classification with the highest accuracy of 95.56%. AlexNet model was improved by modifying …

An Improved Automatic Detection Model For Egg Defection Based On Yolov5, Yao Xue-Feng, Li Chao

Food and Machinery

Objective: To solve the problems of low detection efficiency and poor accuracy of existing automatic detection methods for egg defect images. Methods: Based on the egg detection system, an improved YOLOv5 automatic detection model was proposed. Added the lightweight network MobileNetv3 to YOLOv5 model to reduce the complexity of the model, and deleted the neck network and small target detection at the output end. Results: Compared with the traditional control method, this method can detect the surface defects of egg targets more accurately and efficiently, with the complexity of more than 35% reducing, the detection time of …

Effect Of Irradiation On Active Components Of Rhodiola Rosea Extracts And Their Hypoglycemic Ability, Qu Meng, Chang Yan-Qiu, Qi Xin, Cui Cheng-Bi

Food and Machinery

Objective: This study aimed to study the changes of active components in irradiated Rhodiola rosea extracts (RRE) and their hypoglycemic effect. Methods: Rhodiola rosea was irradiated with 60Co-γ rays at doses of 5, 10, 20 and 30 kGy, respectively. High performance liquid chromatography (HPLC) was used to analyze RRE compounds before (0 kGy) and after irradiation. The type 1 diabetic mouse models established by intraperitoneal injection of Streptozotocin (STZ) were given a gavage. The body weight, fasting blood glucose, food intake and water intake of mice were measured regularly. Oral glucose tolerance was measured on the last day, …

Extraction Process, Structural Characteristics And Biological Activity Of Mesona Chinensis Polysaccharide, Dong Wei, Ma Sheng-Jian, Guo Jun-Xian, Luo Hao, Tao Mei-Hua

Food and Machinery

Objective: This study focused on improving the extraction rate and application of Mesona chinensis polysaccharide (MCP). Methods: MCP was obtained from fresh M. chinensis by thermally alkaline extraction, protein removal by trichloroacetic acid and purification by dialysis bag. The chemical structure was analyzed by ultraviolet and infrared spectrum scanning, X-ray diffraction and SEM scanning. The antioxidant activity was determined by in vitro antioxidant capacity, and the antibacterial activity was determined by antibacterial experiment. Results: The optimal extraction conditions of MCP were solid-liquid ratio of 1∶5.47 (g/mL), soaking time of 10.71 min, sodium bicarbonate concentration of 1.64%. Under …

Analysis Of Protein Extraction And Antioxidant Activity Of Enzymatic Hydrolysates From Scallop Processing By-Products, Guo Yu, Wen Shi-Yu, Ni Ce, Ou Xiao-Hui, Qu Ting-Min, Wu Ying, He Shu-Wen, Li Hong-Hui, Cui Bo, Cheng Yun-Hui, Wen Li

Food and Machinery

Objective: This study aimed to improve the utilization value of scallop processing by-products, by analyzing the antioxidant activity of its protein hydrolysates. Methods: The processing by-products of Argopecten irradians were used as raw materials, and the proteins were extracted by alkali extraction and acid precipitation, alkali extraction and ammonium sulfate precipitation and low temperature ethanol denaturation precipitation. Then the proteins were analyzed by SDS-PAGE. Pepsin, flavourzyme, dispase and alcalase were used to hydrolyze the protein, and the antioxidant activities of the hydrolysate products were analyzed. The molecular weight distribution, amino acid composition and hydroxyproline content of dispase hydrolysates …

Effect Of Spray Drying On The Functional Properties Of Egg Yolk Powder, Ang Yuan, Duan Xu, Cao Wei-Wei, Ren Guang-Yue, Wang Zhe, Li Lin-Lin

Food and Machinery

Objective: This study aimed to develop the application of egg yolk powder in the field of feed, functional food and biopharmaceuticals. Methods: Using fresh eggs as raw materials, yolk powder was prepared by spray drying, and the effects of different parameters on the content of yolk antibody (IgY), protein structure and functional properties of egg yolk powder were analyzed. Results: Considering the antibody content, physicochemical properties and functional properties of egg yolk powder comprehensively, when the inlet air temperature was 140 ℃ and the feed flow rate was 600 mL/h, the IgY content of egg yolk powder …

Preparation And Application Of Maillard Reaction Flavors Based On Cigar Tobacco Leaf Residues, Xu Xiu-Juan, Wang Ai-Xia, Hu Shao-Dong, Shi Qing-Zhao, Yang Chun-Qiang, Ma Ji

Food and Machinery

Objective: To solve the problem of tobacco leaf residues produced during the production of tobacco extracts. Methods: Maillard reaction was carried out using aqueous extracts from cigar tobacco leaf residues as raw materials, and the effects of amino acid dosage and reaction time on the chemical composition of the Maillard reaction products and the sensory quality of cigarettes were systematically investigated. The relationship between the 18 components of the Maillard reaction product and the sensory index of cigarettes was also investigated. Results: ① Based on sensory effects, the optimal reaction conditions for the Maillard reaction based on …

Progress In The Analysis And Detection Of Steroidal Hormones In Royal Jelly, Li Zheng, Yang Jing, Jiao Li-Li, Li Hui, Wu Wei

Food and Machinery

The rapid determination of steroidal hormones and their contents in royal jelly by molecular imprinting and high performance liquid chromatography-mass spectrometry (HPLC-MS) was reviewed. The research progress of liquid-liquid extraction, solid phase extraction, QuECHERS and other pretreatment methods, as well as HPLC-MS, gas chromatography-mass spectrometry (GC-MS), radioimmunoassay and enzyme-linked immunosorbent assay were introduced. The advantages and disadvantages of various pretreatment methods and analytical methods were analyzed and compared. Finally, the feasibility of using molecular imprinting technology and HPLC-MS to detect steroid hormones in royal jelly was prospected.

Research Progress On Extraction Of Phenols With Natural Deep Eutectic Solvent, Zhang Yi-Xin, Wu Xu-Ran, He Ruo-Han, Feng Shuo, Yang Feng-Qi

Food and Machinery

This review summarized the research status of NADES on the extraction and separation of phenols, discussed the main factors affecting the extraction efficiency, and prospected the future development direction.

Research Progress On New Extraction Technologies And Bioactivities Of Flavonoids From Orange, Liu Dan, Guo Huan, Wu Di, Gan Ren-You

Food and Machinery

The new extraction technologies of citrus flavonoids in recent five years were reviewed, including low eutectic solvent extraction, subcritical fluid extraction and magnetic molecular blot selective extraction.the bioactivities and mechanisms of citrus flavonoids, such as antioxidant, anti-inflammatory, antibacterial, anti-obesity, anti-diabetes, anti-cancer, intestinal protection, cardiovascular protection, liver protection and neuroprotection, were also expounded, and suggestions for further study of citrus flavonoids were proposed.

Research Progress Of Mushroom Sauce, Chen Jing, Tang Hao-Guo, Wang Jia-Kang, Yang Tong-Xiang, Ma Li-Ping

Food and Machinery

This review summarized the research achievements of mushroom sauce in recent years, from the aspects of raw and auxiliary materials selection, formula, and process research, analysis and testing, existing problems, and prospected the raw material quality and nutrition safety detection.

Research Progress Of Plant-Based Meat Products, Dou Kang-Ning, Zhao Yong-Gan, Jin Shao-Ju, Li Chao-Min, Deng Tong-Xing, Zhao Zhi-Jun

Food and Machinery

The concept, raw materials, technology, texture, sensory, nutrition, market, patent and safety of plant-based meat products were reviewed, and the achievements and shortcomings of the development of plant-based meat products were summarized. It is indicated that the next researching should be done from the protein types of raw materials, protein molecular modification, texturized protein production technology, genetic engineering technology transformation, etc.

Research Progress On The Sources And Detection Methods Of Determination Of Benzo-Α-Pyrene In Aquatic Products, Xia Hong, Liu Li, Peng Xi-Tian, Peng Li-Jun, Lin Chun

Food and Machinery

This review summarized the source, properties, as well as the harm of benzo-α-pyrene exposure to aquatic products. The commonly used instrumental analysis methods for the detection of benzo-α-pyrene were also discussed, and the future research direction of benzo-α-pyrene detection was prospected.

Microstructure And Sensory Attributes Of Rabbiteye Blueberries Subject To Osmotic Dehydration And Two Freezing Methods, Antonio Carlos Garcia

Theses and Dissertations

Frozen, thawed and osmotically-dehydrated highbush (HB) (Vaccinium corymbosum) and rabbiteye (RB) (V. virgatum) blueberries were analyzed under a scanning electron microscope (SEM) to observe microstructural differences in their skin. Rabbiteye blueberries of both frozen, thawed and osmotically-dehydrated treatments, had thicker skins than highbush blueberries. Rabbiteye blueberries, collected from local farms, packed and blast frozen (PBF), had thinner skins than individually quick-frozen (IQF) blueberries. Washing berries prior to freezing had no effect on skin thickness. Sensory analysis of samples determined there were no differences (p > 0.05) between PBF and IQF methods and species with respect to skin intactness, grittiness, sweetness, and …

Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products, Emma Nakimera

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The utilization of non-conventional chicken parts as human food varies widely across countries. The high prevalence of Salmonella, especially in the giblets, poses a high risk to public health. Poultry processors have implemented multiple hurdle technology to reduce this gram-negative pathogen in chicken parts. This study was conducted to evaluate the antimicrobial efficacy of a commercial blend of citric acid/ hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) in reducing Salmonella inoculated on two chicken giblets: livers and hearts. Chicken hearts and livers were inoculated (6 log CFU/ml of rinsate) by individually immersing them in a cocktail …

Evaluating Mislabeling Of Raw, Ready-To-Eat Seafood Products In Orange County, California, Courtney Kitch

Food Science (MS) Theses

Raw, ready-to-eat (RTE) seafood products have become increasingly popular globally, but they are vulnerable to species mislabeling and substitution. DNA barcoding allows for fish species identification by extracting, amplifying, and sequencing a standardized gene target. A wide variety of fish products have been studied with DNA barcoding, but notably missing are ceviche and poke, particularly in the United States. Sushi is known to be a target of mislabeling but has not been extensively studied in Orange County, CA. The objective of this study was to investigate species labeling and use of acceptable market names for sushi, poke, and ceviche sold …

Synthesis And Characterization Of Nanozeolite From Sugarcane Bagasse Ash And Its Nutrient Loading Potential, Quincy Ybañez, Pearl Sanchez, Marcial Ii Buladaco, Joy Eloiza Rosales

The Philippine Agricultural Scientist

Sugarcane bagasse, a known agricultural waste product in the Philippines with 88% silica (SiO₂) content based on elemental analysis, is a viable starting material for zeolite synthesis. In this study, silica derived from sugarcane bagasse ash (SBA) collected from La Carlota, Negros Occidental, Philippines, was extracted via an alkaline extraction method using 2M NaOH and precipitation with 5 N H₂SO₄ under constant stirring at elevated temperature. Sodium aluminate was added as aluminum source then subjected to ageing at 80°C for 72 h to form the clinoptilolite-type zeolite crystals. Characterization using Scanning Electron Microscopy – Energy …

Sub-Acute Oral Toxicity Evaluation Of Philippine Bignay (Antidesma Bunius (L.) Spreng Cv. ‘Kalabaw’) Fruit In Icr Mice, Jonina Marie Tengco, Liezl Atienza, Maria Amelita Estacio, Mark Joseph Desamero, Roxanne Gapasin, Jonna Rose Maniwang, Katherine Ann Castillo-Israel, Rohani Navarro, Dianne Jane Sunico, James Ryan Aranzado, Ann Cayetano, Joan Delomen, Loraine Ancheta

The Philippine Agricultural Scientist

This study evaluated the safety of Bignay (Antidesma bunius (L.) Spreng cv. ‘Kalabaw’) fruits through a sub-acute oral toxicity test in male and female ICR mice. The evaluation was done through oral gavage of the aqueous fruit sample at 2,000 mg kg^-1 body weight dose for 28 d. Results showed that there were no significant changes in feed and water intake of male and female ICR mice as compared to the control groups that received distilled water (p < 0.05). Blood chemistry and hematology values for all mice groups were comparable to the controls and published values. All mice groups also had appreciable body weight gain (10.89% – 21.69%) with zero morbidity and mortality. Lastly, the gross and microscopic examination of the brain, heart, lungs, GI tract, liver, spleen, and kidneys showed normal architecture and histology, suggesting that the fruits did not induce any morphological abnormalities. Results of this study showed that Bignay (cv. ‘Kalabaw’) fruits are safe for consumption with an LD₅₀ of greater than 2,000 mg kg^-1 body weight.

Thermal Inactivation Kinetics Of Salmonella In Milk Powder As Impacted By Water Activity And Powder Type, Erika Litta Kadas

Graduate Theses and Dissertations

Historically, low-water activity (aw) foods (aw <0.65) were considered to be microbiologically safe for consumption. However, these foods have been implicated in outbreaks of pathogens such as Salmonella enterica, at a frequency that surely challenges this assumption of safety. Although usually implicated in outbreaks involving poultry and egg products, Salmonella spp. have frequently been the culprit in several outbreaks and recalls associated with low-water activity foods (LWAF) due to contamination resulting from the environment, animals, or even the employees during pre-or post-processing. One such LWAF that has been associated with Salmonella spp. outbreaks is milk powder. Milk powders are used in a variety of products ranging from infant formula to confectionary goods. With their widespread use, improving their safety is imperative. A key step in improving their safety is to thoroughly investigate preventive controls related to milk powder processing. The Food Safety Modernization Act (FSMA) established the Preventive Controls for Human Foods Rule, which mandates that processors design and establish a food safety plan outlining any potential hazards and the steps they will take to ensure those hazards do not compromise the safety of the product. Presently, the dairy industry does not have an established kill-step for milk powders post-spray drying. Spray drying may reduce some microbial populations, however, desiccation(e.g., spray drying) is not considered a kill-step. The work outlined in this thesis aims to assist our dairy industry partners in establishing their own thermal process for milk powders post-spray drying. Moisture sorption isotherms of two milk powders (nonfat dry milk: NFDM and a milk protein concentrate with 85% protein content: MPC-85) were determined and showcased that the temperatures at which the isotherms were determined (23, 40, or 60°C) significantly affected both the adsorption and desorption isotherms (p<0.0001) for each powder. Secondly, the thermal inactivation kinetics of Salmonella spp. in both powders were evaluated at two different water activities (0.20 and 0.30) and three temperatures (75, 80, and 85°C) to determine the effect of water activity on the thermal resistance of a cocktail of Salmonella spp. The D-values of Salmonella were heavily influenced by the thermal treatment temperature (p< 0.0001), but not the water activity (p >0.05). The overall findings contained within this thesis provide valuable information about the thermal inactivation kinetics of Salmonella spp. to our partners in the dairy industry so that they may implement an appropriate thermal process for their milk powders.

Applying A Material Science Approach To Improve Rice Processing Performance, Michelle Oppong Siaw

Graduate Theses and Dissertations

Rice is typically consumed as whole kernel, which makes the economic value of whole kernels twice that of brokens. Macro-structural defects such as fissures and chalkiness have been recognized to weaken kernel mechanical strength, and thereby increase breakage during milling. However, high percentages of brokens are sometimes recorded even though these defects are controlled prior to milling. It was hypothesized that rice milling characteristics are influenced by endosperm porosity from the structural arrangement of chemical components and by bran thickness and composition. Thus, this study aimed to modify chemical components by applying treatments to alter rice porosity and its associated …

Evaluating The Efficacy Of Germination And Fermentation In Producing Biologically Active Peptides From Pulses, Ashley Newton

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Recently, there has been a profound increase in demand of plant-based proteins, especially pulse proteins. However, pulses contain high concentrations of antinutritional factors that hinder the digestibility of proteins. Processing techniques such as enzymatic hydrolysis, microbial fermentation, and physical processing modulate nutritional quality and functionality of pulses. Processing also releases peptides from parent proteins that exhibit health-beneficial bioactivity against various disease risk factors. In this study, germination, gastrointestinal digestion, and microbial fermentation were evaluated to determine the nutritional quality and release of bioactive peptides during and after processing.

Germination of chickpeas (Cicer arietinum L.) modulated the protein profile, and …

Investigating Quality Attributes And Wine Production Methods Of Arkansas-Grown Grapes, Amanda Fleming

Graduate Theses and Dissertations

Grapevines (Vitis species) are grown worldwide to produce table grapes, juice grapes, dried grapes, and wine with the United States as one of the world’s largest wine and grape producers. Though not a large contributor to the U.S. grape and wine industry, Arkansas’ industry plays an important role in the state’s agritourism and economy. Most grapes grown in Arkansas’ warm climate include native species, such as muscadines (V. rotundifolia) and hybrids (crosses of Vitis species). Two important hybrid red wine grapes grown in Arkansas are Chambourcin, grown commercially for its positive viticulture and enological quality, and Enchantment, a newer cultivar …

Arkansas Soybean Research Studies 2021, Jeremy Ross

Arkansas Agricultural Experiment Station Research Series

Arkansas is the leading soybean-producing state in the mid-southern United States. Arkansas ranked 11th in soybean production in 2021 compared to the other soybean-producing states in the U.S. The state represented 3.49% of the total U.S. soybean production and 3.49% of the total acres planted in soybean in 2021. The 2021 state soybean average yield was 52.0 bushels per acre, setting a new state record and surpassing the previous yield record of 51.5 bushels per acre set in 2020. The top five soybean-producing counties in 2021 were Mississippi, Phillips, Crittenden, Poinsett, and Arkansas (Table 1). These five counties accounted for …

Inactivation Kinetics Of Bacillus Atrophaeus In Liquid Hydrogen Peroxide For Aseptic Package Sterilization, Manoj Sawale, Xiang Cheng, Rishi Drolia, Patnarin Benyathiar, Ferhan Ozadali, Arun Bhunia, Dharmendra Mishra

EKU Faculty and Staff Scholarship

Liquid hydrogen peroxide is used as a common sterilant for the aseptic packaging materials. Based on the Food Safety Objective (FSO) for specific products, a surrogate organism, Bacillus atrophaeus, is used to validate the sterilization processes. This study aims to develop a methodology for the kinetic inactivation parameter estimation of B. atrophaeus. Spores of B. atrophaeus were challenged with various peroxide concentrations (20%, 28%, and 33%; v/v) and temperatures such as 23, 55, 71.1, and 82.2 °C. The log-linear and Weibull models were used for the inactivation models for liquid peroxide at different temperatures. The parameters …

The Invisible Meat Microcosmos: Investigations Of Processed Meats' Specific Spoilage Organisms, Rebecca Furbeck

Department of Animal Science: Dissertations, Theses, and Student Research

As humankind grows in population, so will our need to compete against bacterial populations which spoil foodstuffs before we are able to consume them. This dissertation aims to identify the bacterial communities responsible for meat spoilage, and the mechanisms that govern the behaviors of these organisms. The literature review summarizes the state of knowledge regarding factors that influence meat microbiome composition, and how analytical methods can influence research outcomes. Study 1 aimed to identify the impact of additional ingredients and processing steps on the microbial ecology of processed turkey products. The main specific spoilage organisms (SSOs) belonged to the orders …

Research On Quantitative Fish Segmentation Method Based On Line Laser Scanning, Ma Junxiao, Gong Ze, Kang Jiaming, Zhang Xu, Wang Huihui, Li Gang

Food and Machinery

Objective：To realize the mechanization of quantitative cutting of fish before processing fish products. Methods:Obtained the fish contour data by linear laser scanning， the distribution of fish body weight with body length was obtained. The quantitative cutting models of fish body with fixed weight and equal weight were constructed, and the validity and accuracy of the method were verified by experiments. Results:The results showed that the predicted curve of fish body weight distribution was close to the real distribution curve, the accuracy of 10 fish was above 91%. The mean absolute errors were 0.16, 0.38 and 1.15 g, …

Development Of Single-Piece Ham Package Defect Recognition And Sorting System Based On Parallel Robot, Wang Yinming, Zhang Dan

Food and Machinery

Objective: Improve the sorting effect of single-piece ham package. Methods:Combined with automatic control, machine vision and other technologies, a sorting system capable of identifying single-chip ham defects was designed based on a Delta parallel robot. The kinematics and dynamics model of 2-DOF Delta parallel robot was established, and then the Delta parallel robot was optimized. The composition of control system and the algorithm of image processing were designed. Results: The system can successfully identify impurities and creases, with the recognition rate of up to 95%. It can also accurately and efficiently sort single-piece ham package, with the …

Study On Migration Mechanism Of Sweeteners In Tipping Paper, Zhang Qin, Ye Mingqiao, Wang Na, Wang Lei

Food and Machinery

Objective:This study aimed to solve the problem of cigarette flavoring technology that the surface taste of splicing paper weakens over time. Methods:A rapid method for the simultaneous determination of two kinds of sweeteners was established based on ultra-high-performance liquid chromatography (UHPLC). The change of the content of the sweetener on the surface of the tipping paper was analyzed, and the induced migration experiment was used to analyze the migration of sweeteners. The surface porosity, air permeability and surface water absorption of aluminized splice paper were analyzed by scanning electron microscope, air permeability tester and surface water absorption tester. …