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Food Processing Commons™

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2023

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Articles 121 - 150 of 642

Full-Text Articles in Food Processing

Screening, Identification And Biological Characteristics Of Lactic Acid Bacteria Inhibiting Vibrio Parahaemolyticus, Yu Chen, Yang Lu, Guan Feng, Zhang Jie, Yuan Yong-Jun Oct 2023

Screening, Identification And Biological Characteristics Of Lactic Acid Bacteria Inhibiting Vibrio Parahaemolyticus, Yu Chen, Yang Lu, Guan Feng, Zhang Jie, Yuan Yong-Jun

Food and Machinery

Objective: This study aimed to enrich the functional lactic acid bacteria resource bank and to search for excellent starting strains of lactic acid bacteria with the antagonistic ability of Vibrio parahaemolyticus. Methods: Lactobacillus strains with broad-spectrum bacteriostatic potential were screened by Oxford cup bacteriostatic test, and their biological characteristics were discussed by growth and metabolic performance, gastrointestinal fluid tolerance, salt tolerance, antibiotic sensitivity and bacteriostatic spectrum. Results: Six strains of lactic acid bacteria were screened by using V. parahaemolyticus as indicator bacteria. They were classified into L. paracasei, L. fermentus and L. plantarum by morphological, physiological and biochemical …

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Rapid Identification Of Adulterated Camellia Seed Oil By E-Nose Combined With Chemometrics, Guan-Zhao Yi-Zhu, Fang Fang, Wang Yao-Yao, Tian Zi-Jing, Yang Jian-An, Wang Jian-Hui Oct 2023

Rapid Identification Of Adulterated Camellia Seed Oil By E-Nose Combined With Chemometrics, Guan-Zhao Yi-Zhu, Fang Fang, Wang Yao-Yao, Tian Zi-Jing, Yang Jian-An, Wang Jian-Hui

Food and Machinery

Objective： To establish a rapid qualitative and quantitative method for the adulteration of Camellia seed oil. Methods： The electronic nose technology combined with chemometrics was used to screen the difference variables based on one-way ANOVA. The qualitative model for identification of adulteration types of camellia seed oil was established through principal component analysis (PCA) and discriminant analysis (DA). A quantitative model for identifying the types and degrees of camellia seed oil adulteration was established using orthogonal partial least squares (OPLS). Results： The R2 of the model was over 0.98, the RMSEE was lower than 0.005, and the RMSECV was …

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Rutin Detection By Electrochemical Sensor Based On Fe3O4@Tio2@Au, Zhou Hong-Yan, Song Yun Oct 2023

Rutin Detection By Electrochemical Sensor Based On Fe3O4@Tio2@Au, Zhou Hong-Yan, Song Yun

Food and Machinery

Objective: A novel electrochemical sensor with high sensitivity was developed for the quantitative analysis of rutin in tartary buckwheat. Methods: A layer of titanium dioxide was loaded on the surface of ferric oxide nano materials (Fe3O4) to prepare core-shell Fe3O4@titanium dioxide (Fe3O4@TiO2) nano composites, and nano gold (Au) was loaded on its surface for preparing a new type of Fe3O4@TiO2@Au nanocomposites. Then an electrochemical sensor was constructed for quantitative analysis of rutin. The optimal working conditions of the sensor were …

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Effects Of Ethanol And Methyl Jasmonate Fumigation On The Quality Of Bamboo Shoots During Storage, Xu Jing-Yang, Ji Ning, Wang Rui, Zhang Ni, Liu Ren-Chan, Wang Si-Yuan, Deng Yun-Bing Oct 2023

Effects Of Ethanol And Methyl Jasmonate Fumigation On The Quality Of Bamboo Shoots During Storage, Xu Jing-Yang, Ji Ning, Wang Rui, Zhang Ni, Liu Ren-Chan, Wang Si-Yuan, Deng Yun-Bing

Food and Machinery

Objective： This study aimed to provide a basis for the post-harvest storage and preservation of fresh shoots from bamboo (Chimonobambusa quadrangularis). Methods: Fresh bamboo shoots were fumigated with 500 μL/L anhydrous ethanol and 0.1 mmol/L MeJA, and distilled water was used as blank control (CK) to determine the storage period, i. e. temperature (1.0±0.3) ℃ and relative humidity (90±5)%. The respiratory intensity, hardness, browning index, soluble protein, and activity of PAL, POD, PPO and APX were detected. The quality differences of fresh bamboo shoots during storage were analyzed using principal component analysis. Results: Combined fumigation treatment can reduce …

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Optimization Of Ginseng Ratio And Semen Ziziphi Spinosae Antioxidant Activity Based On The Combination Of Entropy-Weight Method And Grey-Correlation Degree Method, Xiao Feng-Qin, Wang Xin, Liu Hui, Dong Hong-Ying, Zhou Wen-Wen, Xue Zhi-Jia, Li Guang-Zhe, Yan Ming-Ming Oct 2023

Optimization Of Ginseng Ratio And Semen Ziziphi Spinosae Antioxidant Activity Based On The Combination Of Entropy-Weight Method And Grey-Correlation Degree Method, Xiao Feng-Qin, Wang Xin, Liu Hui, Dong Hong-Ying, Zhou Wen-Wen, Xue Zhi-Jia, Li Guang-Zhe, Yan Ming-Ming

Food and Machinery

Objective： This study aimed to develop relevant health products with ginseng and semen ziziphi spinosae as raw materials. Methods: HPLC and UV spectrophotometer were used to study the chemical components of different compatibility ratios of ginseng and semen ziziphi spinosae. The antioxidant activity in vitro of ginseng and semen ziziphi spinosae with different compatibility ratios was analyzed by DPPH free radical, ABTS+free radical, hydroxyl free radical and superoxide anion free radical scavenging rate. Moreover, the grey relational degree method was used, and entropy weight method was used as the discrimination coefficient for statistical analysis, combined with the characteristics …

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Effects Of Wet Processing On Coffee Quality, Li Xue-Rui, Liu Xiu-Wei, Li Hong, Yan Jing, Tian Hao Oct 2023

Effects Of Wet Processing On Coffee Quality, Li Xue-Rui, Liu Xiu-Wei, Li Hong, Yan Jing, Tian Hao

Food and Machinery

Objective: This study aimed to optimize the wet processing of coffee. Methods: The effects of pectinase concentration, temperature and drying method on the contents of flavor precursors and flavor substances in coffee beans were investigated. The quality ranking was obtained by grey correlation analysis and the volatile substances were analyzed. Results: There were significant differences in the contents of protein, crude fat, caffeic acid, caffeine, chlorogenic acid and volatile compounds among different pectinase concentration, temperature, sun drying and heat pump drying. Grey correlation analysis showed that the quality ranking of coffee in the 2% pectinase + 27 ℃+ sun-drying treatment …

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Fermentation Process Optimization And Flavor Composition Analysis Of Plum Peppermint Wine, Guo Ming-Yi, Deng Yan, Du Qian-Hong, Wu Hua-Chang Oct 2023

Fermentation Process Optimization And Flavor Composition Analysis Of Plum Peppermint Wine, Guo Ming-Yi, Deng Yan, Du Qian-Hong, Wu Hua-Chang

Food and Machinery

Objective: In order to develop and enrich fruit wine categories and diversify sensory levels, plum and peppermint were chosen out as the main materials for fermenting a compound fruit wine. Methods: Single factor test and response surface test were used to analyze the effects of mint addition amount, initial sugar degree, initial pH value and fermentation temperature on the alcohol and quality of plum peppermint wine. The fermentation process was optimized, and its sensory was analyzed. Moreover, the sensory, physical and chemical indexes and volatile components were detected. Results: The optimum fermentation conditions were as follows: peppermint content 18%, initial …

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Optimization Of Complex Enzymatic Extraction Process Of Steroidal Glycosides From Cynanchum Auriculatum Royle Ex Wight And Its Hepatoprotective Activity, Song Wan-Yu, Dai Jing, Feng Jin, Li Chun-Yang, Ma Yong-Qiang Oct 2023

Optimization Of Complex Enzymatic Extraction Process Of Steroidal Glycosides From Cynanchum Auriculatum Royle Ex Wight And Its Hepatoprotective Activity, Song Wan-Yu, Dai Jing, Feng Jin, Li Chun-Yang, Ma Yong-Qiang

Food and Machinery

Objective: Response surface methodology was used to optimize the extraction process of steroidal glycosides from Cynanchum auriculatum Royle ex Wight by complex enzymatic method, and its effects on alcohol dehydrogenase activity and human hepatoma cell HepG2 were analyzed. Methods: Four experimental factors; enzymolysis duration, temperature, compound enzyme dose and pH were used as responses to a single-factor experiment of the Response Surface Methodology on the steroidal glycoside yields, using perennial C. auriculatum as the target material. The alcohol-induced hepatocyte damage model of HepG2 was used to investigate the contents of ALT, LDH, and GSH and changes in cell shape. Results: …

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Research Progress In Nutritional Composition And Biological Function Of Grape Seed Extracts, Zhou Xiang-Hui Oct 2023

Research Progress In Nutritional Composition And Biological Function Of Grape Seed Extracts, Zhou Xiang-Hui

Food and Machinery

Grape seed extracts, due to its strong antioxidant activity, is commonly used as a nutritional supplement or dietary supplement. It can be used to prevent metabolic diseases such as inflammation, tumors, and atherosclerosis. This article provides an overview of the nutritional composition and biological functions of grape seed extracts, summarizes the latest research findings on the bioactive ingredients in grape seed extracts in terms of antioxidant, anti-inflammatory, anti-tumor, antimicrobial, and anti-atherosclerosis effects, and discusses the shortcomings and future research directions in grape seed extracts research.

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Dragon Fruit Weight Estimation Based On Machine Vision And Machine Learning, Liang Ying-Kai, Shang Feng-Nan, Chen Qiao, Xiao Ming-Wei, Luo Chen-Di, Li Wen-Tao, Zhou Xue-Cheng Oct 2023

Dragon Fruit Weight Estimation Based On Machine Vision And Machine Learning, Liang Ying-Kai, Shang Feng-Nan, Chen Qiao, Xiao Ming-Wei, Luo Chen-Di, Li Wen-Tao, Zhou Xue-Cheng

Food and Machinery

Objective: In order to solve the problem of manual weighting of dragon fruit, including time-consuming, laborious and expensive, an automated weight estimation method based on machine vision and machine learning was proposed in this research. Methods: Firstly, 106 dragon fruits were weighed, recorded and photographed, and images of dragon fruits were constructed. Secondly, binary images were obtained after denoising and segmentation. Moreover, the three features of pixel area, major axis pixel length and minor axis pixel length of dragon fruits were extracted on the basis of binary images. The three features of each image and their corresponding weights were combined …

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Research Progress Of Peanut Allergenicity Assessment Methods And The Effect Of Food Processing On Its Allergenicity, Chen Kuan, Wang Tao, Li Qian, Jiang Songsong Oct 2023

Research Progress Of Peanut Allergenicity Assessment Methods And The Effect Of Food Processing On Its Allergenicity, Chen Kuan, Wang Tao, Li Qian, Jiang Songsong

Food and Machinery

Peanut is one of the "Big Eight" allergen foods. It has been noticed by public due to its serious clinical symptoms and high incidence rate. This review introduced structures and immune characteristics of peanut allergens (Ara h 1-18). The assessment methods (both in vitro and in vivo) was also introduced. Finally, the research progress of different food processing on the allergenicity of peanut were summarized. The future research direction of food processing on reducing the allergenicity of peanut were prospected.

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Research Status And Prospect Of Mechanized Hulling Device For Camellia Oleifera Fruit, Wu Junyi, Wang Yi, Xiong Pingyuan, Ruan Jieying, Liao Zhiqiang Oct 2023

Research Status And Prospect Of Mechanized Hulling Device For Camellia Oleifera Fruit, Wu Junyi, Wang Yi, Xiong Pingyuan, Ruan Jieying, Liao Zhiqiang

Food and Machinery

The traditional hulling of Camellia oleifera fruit is mainly manual, with high work intensity, high labor cost and low production efficiency. Mechanized hulling is the inevitable trend of modernization of Camellia oleifera industry. The existing hulling device of Camellia oleifera fruit has poor universality, low hulling rate and high seed kernel breakage rate, which affects the popularization of mechanized hulling technology of Camellia oleifera. By comparing the existing hulling methods of Camellia oleifera, the structure and working principle of each hulling device were analyzed, their advantages and disadvantages were summarized, and their development direction was prospected.

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Advances In The Preparation, Structural Characterization And Biological Activity Of Glycosylated Peptides, Wu Ying, Qu Tingmin, Wen Shiyu, Wu Hao, Cheng Yunhui, Wen Li Oct 2023

Advances In The Preparation, Structural Characterization And Biological Activity Of Glycosylated Peptides, Wu Ying, Qu Tingmin, Wen Shiyu, Wu Hao, Cheng Yunhui, Wen Li

Food and Machinery

The structure and function of peptides are affected by the changes of environmental factors, including temperature, pH value and ionic strength. Sugar groups can form covalent bonds with amino acid side chain groups of peptides to undergo structural modification, and then the glycosylation modification can effectively improve the stability and biological activity of peptide molecules. In this review, the preparation methods and structural characterization strategies of glycosylated peptides were summarized, and the recent research progress on their physiological activities were highlighted. The challenges and future research directions of glycosylated peptides were also discussed.

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Protective Effect Of Eurotium Cristatum Fermentation Broth Mixed With Tea Polyphenols On Immunosuppressive Mice, Peng Ying Oct 2023

Protective Effect Of Eurotium Cristatum Fermentation Broth Mixed With Tea Polyphenols On Immunosuppressive Mice, Peng Ying

Food and Machinery

Objective: This study aimed to investigate the effect of Eurotium Cristatum fermentation broth mixed with tea polyphenols on the immune indexes of cyclophosphamide immunosuppressive mice. Methods: Immunosuppressive model was established by intraperitoneal injection of cyclophosphamide with 80 mg/kg for 3 days. High, middle and low dose E. Cristatum fermentation broth mixed with tea polyphenols was administrated to immunosuppressive mice intragastrically for 15 days. The blood index, spleen index, macrophage phagocytic index, half hemolysis value, delayed-type hypersensitivity, the content of IL-2 and tumor necrosis factor-α (TNF-α) were measured. Results: E. Cristatum fermentation broth mixed with tea polyphenols significantly …

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Effects Of Different Processes On Active Components And Antioxidant Activities Of Akebia Trifoliate Seed Oil, Gao Xiaolong, Xu Wei, Li Ying, Zhou Min Oct 2023

Effects Of Different Processes On Active Components And Antioxidant Activities Of Akebia Trifoliate Seed Oil, Gao Xiaolong, Xu Wei, Li Ying, Zhou Min

Food and Machinery

Objective: To compare the effects of different oil preparation processes on the active ingredients and oxidation activity of Akebia trifoliate seed oil. Methods: Akebia trifoliata seed oil was prepared from Akebia trifoliata seed by four oil extraction processes: cold pressing, hot pressing, supercritical CO2 extraction and extraction. The fatty acid composition, active ingredients （carotenoids, tocopherols, polyphenols, flavonoids） and DPPH free radical scavenging capacity of Akebia trifoliata seed oil were analyzed. Results: The fatty acid composition of Akebia trifoliata seed oil prepared by the four processes was similar. The content of palmitic acid was 20.62%～21.42%, the content of stearic acid …

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Decolorization And Filter Aid Effect Of Silicon-Magnesium Mixed Decolorizer In Anchovy Oil, Li Wen, Yu Jun, Xie Chenwei, Tao Ningping Oct 2023

Decolorization And Filter Aid Effect Of Silicon-Magnesium Mixed Decolorizer In Anchovy Oil, Li Wen, Yu Jun, Xie Chenwei, Tao Ningping

Food and Machinery

Objective: This study aimed to improve the separation efficiency of decolorizing agent and fish oil, and ensure high decolorization rate at the same time. Methods: The optimum absorption wavelength of fish oil was measured by spectrophotometer. Magnesium silicate was mixed with activated clay into compound decolorizers, and was used to evaluate the decolorization rate and filtration speed. The decolorization parameters of anchovy oil were optimized by single factor experiment and response surface experiment. The oil absorption rate and fish oil recovery rate of decolorizing agent were calculated. The decolorization and filter aid effect of decolorizing agent were verified through the …

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Effects Of Plant Extract And Betel Nut On Acute Inflammation In Rats, Song Xiaohui, Zhu Junding, Li Zhi, Ma Chaoyang, Wang Hongxin Oct 2023

Effects Of Plant Extract And Betel Nut On Acute Inflammation In Rats, Song Xiaohui, Zhu Junding, Li Zhi, Ma Chaoyang, Wang Hongxin

Food and Machinery

Objective: This study aimed to reduce inflammation effect caused by long-term and large amount of betel nut chewing. Methods: Natural plant extracts with anti-inflammatory effects were added to betel nut in order to reduce the inflammatory damage. Glycyrrhiza uralensis fisch, radix platycodi and loquat leaf were used to treat rats with areca nut for 28 days. Body weight, organ coefficient, swelling rate of plantar in 6 hours, levels of inflammatory factors, and mediators were compared. Results: The addition of high-dose natural plant extract significantly reduced the production of prostaglandin E2 (PGE2), malondialdehyde (MDA), and nitric oxide (NO) …

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Screening Of Autochthonouslactic Acid Bacteria And Optimization Of Fermentation Process In Low-Salt Zhayu Of Red Rice, Xu Dongmei, Liu Yongle, Li Xianghong, Wang Faxiang, Huang Yiqun, Ma Xiayin Oct 2023

Screening Of Autochthonouslactic Acid Bacteria And Optimization Of Fermentation Process In Low-Salt Zhayu Of Red Rice, Xu Dongmei, Liu Yongle, Li Xianghong, Wang Faxiang, Huang Yiqun, Ma Xiayin

Food and Machinery

Objective: To solve the problems of an uncertain fermentation process, a long fermentation period, and the unstable quality of traditional naturally fermented preserved fish. Methods: The lactic acid bacteria were isolated from low-salt preserved red fish, and the inhibition ability, salt tolerance, and acid production ability of the strains were investigated. The lactic acid bacteria suitable for fermentation were screened out, and the fermentation of preserved red fish was intensified by inoculation. The amount of red rice flour added, the amount of salt added during curing, and the fermentation temperature were optimized in the fermentation process. Results: There were 22 …

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Fruit Identification Using Improved Faster R-Cnn Model, Jian Yanping, Sang Yanli, Li Yueru Oct 2023

Fruit Identification Using Improved Faster R-Cnn Model, Jian Yanping, Sang Yanli, Li Yueru

Food and Machinery

Objective: To improve the identification accuracy of fruit categories. Methods: An identification method for fruit categories was established based on an improved Faster regional convolutional neural network （Faster R-CNN） model. Firstly, the regularization method was used to attenuate the weight of some high-dimensional parameters to effectively solve the over-fitting problem that may occur in the training process. Then, two loss functions, a likelihood function and a regularization function, were added to the Faster R-CNN framework to optimize the convolution layer and the pooling layer. Additionally, the least square method was utilized to solve the objective function of fruit recognition. Finally, …

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Research On Moulded Peanut Recognition Technology Based On Deep Learning, Wang Weina, Xu Shiwei, Deng Qinbo, Li Bo Oct 2023

Research On Moulded Peanut Recognition Technology Based On Deep Learning, Wang Weina, Xu Shiwei, Deng Qinbo, Li Bo

Food and Machinery

Objective: To identify mouldy peanuts in a fast and non-destructive way and improve the identification efficiency. Methods: Collected hyperspectral peanut data using a spectrometer, identify moldy peanuts using deep learning technology, and established a Hypernet PRMF model, which was compared with Deeplab v3+, Segnet, Unet, and Hypernet as control models. Integrated the proposed peanut recognition index into hyperspectral images as data feature pre extraction. Simultaneously integrating the constructed multi feature fusion blocks into the control model to improve the recognition efficiency of moldy peanuts. Results: The average pixel accuracy of all models exceeded 87%. the Hypernet-PRMF model had the highest …

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Study On Flash Extraction Technology And Antioxidant Activity Of Polysaccharides From Fresh Lentinus Edodes Stalk, Shi Guoqing, Yang Linxiao, Li Meijuan, Kong Na, Jia Huanhuan, Shi Li Oct 2023

Study On Flash Extraction Technology And Antioxidant Activity Of Polysaccharides From Fresh Lentinus Edodes Stalk, Shi Guoqing, Yang Linxiao, Li Meijuan, Kong Na, Jia Huanhuan, Shi Li

Food and Machinery

Objective: Develop the industrial production of Lentinus edodes stalk polysaccharides. Methods: Using the yield of polysaccharides as an indicator, uniform design experiments were used to optimize the extraction process parameters. Four methods were used to determine the antioxidant activity of polysaccharides and compared with the traditional hot water extraction method. Results: The optimal process conditions for the flash-assisted extraction of Lentinus edodes stalk polysaccharides were as follows: flash extraction time 120 s, ratio of liquid to material 40∶1 （mL/g）, hot water extraction time 105min, temperature 50 ℃, extraction twice. Under these conditions, the yield of polysaccharides was （5.03±0.22）%, which was …

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Experimental Study On The Assisted Hypolipidemic Function Of The Mixture Between Hemp Seed Oil And Algae Oil In The Human Body, Chen Zehua, Li Hongying, Zhou Yong, Li Wenzhi Oct 2023

Experimental Study On The Assisted Hypolipidemic Function Of The Mixture Between Hemp Seed Oil And Algae Oil In The Human Body, Chen Zehua, Li Hongying, Zhou Yong, Li Wenzhi

Food and Machinery

Objective： To study the effect of hemp seed and algal oil mixture in lowering blood lipids, and provide the theoretical basis for the utilization of hemp seed and algal oil mixture in food. Methods: 113 hyperlipidemia adult volunteers were selected and randomly divided into two groups, namely the experiment group and the control group. The subjects in the experiment group were given gelatinized confections for 90 days, while subjects in the control group were given a placebo. The levels of Serum total cholesterol(TC), Triglyceride(TG), High-density lipoprotein cholesterol(HDL-C), Low-density lipoprotein cholesterol(LDL-C)and physiological and biochemical parameters were measured before and after trial. …

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Application Of Acanthopanax Senticosus In Functional Food In China, Yu Chunmiao, Liao Xian, Yu Miaomiao, Guo Lidong, Yu Donghua Oct 2023

Application Of Acanthopanax Senticosus In Functional Food In China, Yu Chunmiao, Liao Xian, Yu Miaomiao, Guo Lidong, Yu Donghua

Food and Machinery

This review mainly expounds the basis and application status of Acanthopanax senticosus in Chinese health food, summarizes the research progress related to its health function, and looks forward to its future development direction.

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Advances In The Detection Of Water Content Of Plant-Based Food Materials, Wang Lejun, Xing Youcheng, Niu Yanli, Chen Kai, Jiang Fatang Oct 2023

Advances In The Detection Of Water Content Of Plant-Based Food Materials, Wang Lejun, Xing Youcheng, Niu Yanli, Chen Kai, Jiang Fatang

Food and Machinery

This reviewed summarized the research status of water content detection methods of plant-based food materials, analyzed the water content detection devices, advantages, disadvantages and applications, and discussed the application of water content detection in different types of plant-based food materials. The advantages of hot air drying, microwave method, Karl Fischer method, absolute dry nitrogen purge method, spectral technology and imaging technology were highlighted, and the future development direction of water content detection of plant-based food materials was prospected.

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Application Progress Of Liquid Fermentation Products Of Edible And Medicinal Fungi In Food Industry, Yan Mengqiu, Liu Yanfang, Tang Chuanhong, Feng Jie, Zhang Jingsong Oct 2023

Application Progress Of Liquid Fermentation Products Of Edible And Medicinal Fungi In Food Industry, Yan Mengqiu, Liu Yanfang, Tang Chuanhong, Feng Jie, Zhang Jingsong

Food and Machinery

Edible and medicinal fungi are rich in various nutrients and active ingredients, and functional raw materials with stable quality and controllable yield can be obtained by liquid fermentation technology. This paper summarizes the application status of liquid fermentation technology of edible and medicinal fungi and the related regulations of liquid fermentation products of edible and medicinal fungi in food industry. With the improvement of regulations and popularization of liquid fermentation of edible and medicinal fungi in food industry, it is expected to have a bright future for related products development.

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Preparation Of Losartan Loaded Starch Nanoparticles By High-Speed Shear-Inverse Miniemulsion Method, Duan Chao, Zhang Kun-Ming, Huang Yong-Chun, Zheng Jian-Bin, Tang Xiang-Yi Oct 2023

Preparation Of Losartan Loaded Starch Nanoparticles By High-Speed Shear-Inverse Miniemulsion Method, Duan Chao, Zhang Kun-Ming, Huang Yong-Chun, Zheng Jian-Bin, Tang Xiang-Yi

Food and Machinery

Objective: This study aimed to explore the feasibility of preparation of loaded losartan starch nanoparticles by high-speed shear-reverse microemulsion crosslinking. Methods: Using losartan as model drug and sodium trimetaphosphate as crosslinking agent, the effects of starch solution concentration, sodium trimetaphosphate addition amount, crosslinking time and shear rate on particle size and yield of starch nanoparticles were investigated. Optical micrography, infrared spectrometer and X-ray diffraction were used to characterize losartan loaded starch nanoparticles. Results: The optimal preparation process of nanoparticles was 15% starch solution concentration, 25% sodium trimetaphosphate, 3 h crosslinking time, 5 000 r/min shear rate. Under the control of …

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Effects Of Three Dominant Bacteria From Natural Fermentation Broth On The Taste Quality Of Fresh Rice Noodles, Hu Zi-Bin, Yang Hai-Tao, Yuan Jie-Yao, Liu Yan-Lan, Yi Cui-Ping Oct 2023

Effects Of Three Dominant Bacteria From Natural Fermentation Broth On The Taste Quality Of Fresh Rice Noodles, Hu Zi-Bin, Yang Hai-Tao, Yuan Jie-Yao, Liu Yan-Lan, Yi Cui-Ping

Food and Machinery

Objective: To broaden the selection of strains for fermenting fresh rice noodle and develop the application of different strains in fresh rice noodle （FRN）. Methods: With gelatinization, texture, cooking stretching, electronic nose, electronic tongue and sensory evaluation as evaluation indexes, and L. fermentum FR-21, A. orientalis AO-21, L. plantarum YI-Y2013 and blank samples as influencing factors, the eating quality of FRN fermented by different strains was analyzed. Results: L. fermentum FR-21 fermentation improved the gelatinization indexes of indica rice flour, such as valley viscosity, disintegration value, final viscosity and retrogradation value, and reduced the texture viscosity of FRN, and improved …

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Effects Of Oat Flour Content On Properties Of Potato And Oat Composite Dough, Zhang Xi, Wei Xin-Yu, Zhang Rui, Ren Guang-Yue Oct 2023

Effects Of Oat Flour Content On Properties Of Potato And Oat Composite Dough, Zhang Xi, Wei Xin-Yu, Zhang Rui, Ren Guang-Yue

Food and Machinery

Objective: This study aimed to investigate the effect of adding oat flour on the characteristics of potato-oat compound dough and determine the appropriate ratio of oat flour and potato. Methods: Five different ratios of oat flour (15%, 20%, 25%, 30% and 35%) were selected and the color difference, microstructure, textural properties, rheological properties and pasting properties of the oat-potato composite dough were measured and sensory evaluation was carried out. Results: With the increase of oat flour, the color of compound dough gradually changed to red and dark. The internal microstructure of the composite dough was getting closer and closer, and …

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Fast Traceability Detection Of Astragalus Membranaceus Based On The Combination Of Electronic Tongue And Electronic Eye To Improve Mobilenetv3, Jin Xin-Ning, Liu Ming, Sang Heng-Liang, Ma Yun-Xia, Wang Zhi-Qiang Oct 2023

Fast Traceability Detection Of Astragalus Membranaceus Based On The Combination Of Electronic Tongue And Electronic Eye To Improve Mobilenetv3, Jin Xin-Ning, Liu Ming, Sang Heng-Liang, Ma Yun-Xia, Wang Zhi-Qiang

Food and Machinery

Objective: To realize the rapid traceability detection of Astragalus membranaceus from different origins. Methods: This study proposed a rapid detection method for the origin of Astragalus membranaceus based on the improved MobileNetv3 network based on the combination of electronic tongue and electronic eye. The electronic tongue and electronic eye were used to collect the one-dimensional fingerprint and two-dimensional appearance image information of different samples of Astragalus membranaceus. The Gramian Angular Field (GAF) was used to convert the one-dimensional electronic tongue signal into two-dimensional image information, retain the time series related features in the electronic tongue signal, and then fused …

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Simultaneous Determination Of 6 Pesticide Residues In Tea By Quechers-Gs-Ms/Ms, Wu Han-Bin Oct 2023

Simultaneous Determination Of 6 Pesticide Residues In Tea By Quechers-Gs-Ms/Ms, Wu Han-Bin

Food and Machinery

Objective: This study aimed to establish a method by using QuEChERS-gas chromatography tandem mass spectrometry (GC-MS/MS), to determine six pesticide residues in tea, including: hydroprene, kinoprene, genite, fluronitrofen, cycloprate, and chlornitrofen. Methods: The samples were pretreated by QuEChERS method. They were separated by gas chromatographic, detected by multiple reaction monitoring (MRM) mode and quantified by the external method. Results: All the pesticide residues showed good linearity with correlation coefficients above 0.999 when the concentration falls in the range 0.025~2.000 mg/kg, and the limits of quantitation were in the range of 0.000 6 ~0.007 2 mg/kg. In the recovery experiment of …

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