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Articles 1561 - 1590 of 5782

Full-Text Articles in Food Processing

Research Progress On Composition And Processing Of Flos Lonicerae, Luo Lian, Ye Meng, Lin Jing, Chen An-Jun, Mo Han-Ru, Yu Jian-Bing, Liu Xing-Yan Jul 2022

Research Progress On Composition And Processing Of Flos Lonicerae, Luo Lian, Ye Meng, Lin Jing, Chen An-Jun, Mo Han-Ru, Yu Jian-Bing, Liu Xing-Yan

Food and Machinery

In this paper, the research on the active components, dry processing methods, extraction of functional components and processed products of Flos Lonicerae at home and abroad in recent years were summarized and discussed, and the development direction of Flos Lonicerae in the future was prospected.

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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 Jul 2022

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 …

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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 Jul 2022

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 …

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Preparation Of Matrix Reference Material For Acetamiprid In Cowpeas, Liu Yan, Yin Ke-Ke, Li Bo, Pang Quan, Yang Ya-Qin Jul 2022

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 …

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Mineral Element Discrimination Of Selenium-Enriched Rice In Ningxia And Its Quality Evaluation, Yang Xiao-Chen Jul 2022

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, …

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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 Jul 2022

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 …

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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 Jul 2022

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.

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Design And Test Of Head And Tail Orientation Device For Crayfish, Fu Run-Ze, Wang Ai-Ming, Chen Hong-Xing, Pan Feng-Tao, Pan Hai-Yan Jul 2022

Design And Test Of Head And Tail Orientation Device For Crayfish, Fu Run-Ze, Wang Ai-Ming, Chen Hong-Xing, Pan Feng-Tao, Pan Hai-Yan

Food and Machinery

Objective:To solve the difficulty of head and tail orientation in crayfish mechanized treatment.Methods:A crayfish head and tail orientation method was proposed by using the difference of crayfish head and tail shape, which was composed of a roller conveying and grading mechanism. The morphological parameters and orientation mechanism of crayfish were analyzed, then a simple head and tail orientation test device was designed and manufactured; Taking the orientation success rate (head down capture rate and tail down pass rate) as the evaluation index, the effects of capture net angle, orientation slot width and mesh size on the head …

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Preparation And Response Surface Optimization Of Cinnamaldehyde Liposome By Ethanol Injection, Chang Da-Wei, Yan Jin, Lei Qi, Wang Hu-Xuan, Wang Huan Jul 2022

Preparation And Response Surface Optimization Of Cinnamaldehyde Liposome By Ethanol Injection, Chang Da-Wei, Yan Jin, Lei Qi, Wang Hu-Xuan, Wang Huan

Food and Machinery

Objective:Cinnamaldehyde was encapsulated in the liposome.Methods:Cinnamaldehyde was selected as the research object and the cinnamaldehyde liposomes were prepared by ethanol injection method. The effects of phospholipid concentration, ratio of phospholipid to cholesterol, ratio of phospholipid to cinnamaldehyde and injection velocity on the encapsulation efficiency, particle size and polydispersity index (PDI) of cinnamaldehyde liposomes were investigated, and the process was optimized by response surface method with the encapsulation efficiency as the index.Results:The optimum preparation conditions of cinnamaldehyde liposomes were as follows: the phospholipid concentration was 2.69 mg/mL, the ratio of phospholipid to cinnamaldehyde was 6.73, and …

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Effects Of Different Storage Conditions On The Quality Of Sweet Potato Leaf Pickles, Liu Xi-Ming, He Jia, Rui Peng Jul 2022

Effects Of Different Storage Conditions On The Quality Of Sweet Potato Leaf Pickles, Liu Xi-Ming, He Jia, Rui Peng

Food and Machinery

Objective:This study aimed to explore the preservation conditions and quality changes of sweet potato leaf sauerkraut fermented by lactic acid bacteria.Methods:After vacuum packaging, the pH value, lactic acid content, nitrite content, colony number, color difference and sensory score of sweet potato leaves were compared under four different kinds of storage conditions, including 25 ℃ at room temperature, 4 ℃ at low temperature, 4 ℃ after pasteurization at 80 ℃-15 min, and 4 ℃ after pasteurization at 85 ℃-10 min.Results:When stored at 25 ℃, the luminance decreased the fastest, and the color became darker at 60 …

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Egg Crack Image Detection Method Based On Improved Grasshopper Optimization Algorithm And Canny Operator, Tu Wei-Hu, Cai Ling-Xia, Li Xue-Jun Jul 2022

Egg Crack Image Detection Method Based On Improved Grasshopper Optimization Algorithm And Canny Operator, Tu Wei-Hu, Cai Ling-Xia, Li Xue-Jun

Food and Machinery

Objective:In order to improve the detection effect of egg linear and reticular cracks.Methods:As the low convergence efficiency of Grasshopper optimization algorithm (GOA) in solving high-dimensional complex optimization problems, an improved fuzzy cmeans algorithm (FCM) was designed to classify locust population. The adaptive extreme value reverse learning and coding mutation update mechanism were designed to expand the depth search space and global optimization ability of the algorithm. The improved GOA was used to optimize the parameters, and the improved canny operator was used for egg crack detection.Results:The results showed that the missed detection rates of egg …

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Optimal Extraction And Fatty Acid Analysis Of Oil From Canavalia Gladiata, Han Xiao-Cun Jul 2022

Optimal Extraction And Fatty Acid Analysis Of Oil From Canavalia Gladiata, Han Xiao-Cun

Food and Machinery

Objective:To make up for the lack of research on the extraction technology, fatty acid composition, and physical and chemical properties of Canavalia gladiata oil in China, and provide technical support for the development and utilization of Canavalia gladiata oil.Methods:The process parameters of extracting Canavalia gladiata oil with n-hexane were optimized. Gas chromatography-mass spectrometry (GC-MS) was used to analyze and determine the type and content of fatty acids in Canavalia gladiata oil.Results:The best extraction conditions for the Canavalia gladiata oil were as follows: the ratio of liquid-to-material was 25∶1 (mL/g), the temperature for extracting was 70 …

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Refining Isoflavones From Puerariae Flos And Its In Vitro Lipid-Lowering Activity, Wu Wei, Li Qun, Song Di, Sun Ming-Zhe Jul 2022

Refining Isoflavones From Puerariae Flos And Its In Vitro Lipid-Lowering Activity, Wu Wei, Li Qun, Song Di, Sun Ming-Zhe

Food and Machinery

Objective:The refining parameters of isoflavones from Puerariae flos were optimized by using HPD-100 macroporous adsorption resin, and its in vitro lipid-lowering effects were evaluated. Methods:The optimized refine parameters of isoflavones from Puerariae flos were studied by macroporous adsorption resin, and the lipid-lowering effects of isoflavones from Puerariae flos were evaluated by pancreatic lipase enzyme activity, pancreatic cholesterol esterase enzyme activity and micellar cholesterol solubility. Results:Adsorption parameters: Puerariae flos isoflavones were adsorbed with concentration of 100 mg/mL, pH 6.0 and upper column volume of 20 mL. Desorption parameters: the adsorption resins were washed by 70% ethanol with pH …

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Research On Tomato Maturity Detection Method Based On Machine Vision And Electronic Nose Fusion, Wang Jun-Ping, Xu Gang Jul 2022

Research On Tomato Maturity Detection Method Based On Machine Vision And Electronic Nose Fusion, Wang Jun-Ping, Xu Gang

Food and Machinery

Objective:To explore the application ability of machine vision and electronic nose fusion method in fruit and vegetable maturity detection, and realize the detection of different maturity of tomato.Methods:Based on machine vision and electronic nose acquisition system, a tomato maturity detection method based on multi-source information fusion was proposed. Based on 6 color features screened by machine vision and 10 odor features screened by electronic nose, the least squares support vector machine model for tomato maturity detection was established. The feasibility of this method is verified by comparing the fusion method with single method.Results:Compared with the …

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Phase Field Simulation Of The Effect From Electrostatic Field On Frozen Food Ice Crystal Growth, Zhen Bing, Su Ge-Yi, Zhang Xue, Sun Hui-Lei Jul 2022

Phase Field Simulation Of The Effect From Electrostatic Field On Frozen Food Ice Crystal Growth, Zhen Bing, Su Ge-Yi, Zhang Xue, Sun Hui-Lei

Food and Machinery

Objective:In order to explore the effect of an external electrostatic field on the growth of ice crystals during food freezing.Methods:Based on the classic Kobayashi model of phase field method, the free energy density of electric field was introduced into the phase field model. Used the five-point difference scheme in the finite difference method to discretize the partial differential equation, the simulation and visualization of ice crystal growth were realized by programming.Results:The results showed that the simulation results were consistent with other simulation results and experimental results, and the ice crystal morphology had a typical sixfold …

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Two-Dimensional Bionic Bite Force Measurement Device Based On Multi-Link Structure, Feng Hai-Yang, Xu Xian-Zhong Jul 2022

Two-Dimensional Bionic Bite Force Measurement Device Based On Multi-Link Structure, Feng Hai-Yang, Xu Xian-Zhong

Food and Machinery

Objective:An occlusion simulation device based on multi-link structure was developed for occlusion simulation test.Methods: The feasibility of using multi-link structure to reconstruct human oral occlusal trajectory was analyzed. Based on the multi-link structure, the mechanism of the occlusal simulation device was designed. Solidworks software was used to simulate the movement trajectory of the device, and the effectiveness of the occlusion simulation device was verified by experiments.Results:The maximum opening distance of the occlusion simulation device was 50 mm. The maximum bite force of carrot was 65.77 N, and the minimum was 2.05 N of tofu. The …

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Effects Of O2/Co2 Active Modified Atmosphere Packaging On Storage Quality And Microstructure Of Postharvest Truffles, Jiang Fang-Guo, Hu Hai-Yang, Gong Xiao-Yuan, Liu Jie, Li Xiang Jul 2022

Effects Of O2/Co2 Active Modified Atmosphere Packaging On Storage Quality And Microstructure Of Postharvest Truffles, Jiang Fang-Guo, Hu Hai-Yang, Gong Xiao-Yuan, Liu Jie, Li Xiang

Food and Machinery

Objective:To find a new and effective fresh storage method for truffles.Methods:Set 80% O2+20% CO2 (AMAP1), 60% O2+40% CO2 (AMAP2), 40% O2+60% CO2 (AMAP3), 10% O2+90% CO2 (AMAP4) 4 air-conditioned groups and a control group of natural air without encapsulation (CK), stored at 4 ℃, regularly check the nutritional quality and physio-chemical indicators of truffles during storage, the microstructure of truffle fruit bodies was observed at 0, 14, 28 d.Results:The CK group spoiled rapidly within 7 days after harvest, and the quality dropped sharply. The truffles treated with AMAP4 had high weight loss and increased degradation …

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Protein Changes Of Buffalo Meat During Low Temperature Storage, Qiu Jing, Qin De-Li, Liu Chun-You, Sun Ting-Guang, Luo Qi-Yong Jul 2022

Protein Changes Of Buffalo Meat During Low Temperature Storage, Qiu Jing, Qin De-Li, Liu Chun-You, Sun Ting-Guang, Luo Qi-Yong

Food and Machinery

Objective:The objective of this study is to investigate the protein changes mechanism of buffalo meat during low temperature storage.Methods:Buffalo meat samples were stored at 4, -18 and -60 ℃, respectively, and the contents of total protein, surface hydrophobicity, total sulfhydryl, free sulfhydryl and carbonyl values were determined, following the analysis of the correlation among those protein indicators. Results:The results showed that the contents of total protein, total sulfhydryl and free sulfhydryl of buffalo meat decreased, with the extension of storage time, while the surface hydrophobicity and carbonyl value of buffalo meat increased. The protein oxidation increased …

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Research On Theoretical Model Of Tea Packaging Design Based On Jd Online Review, Song Hui-Qi, Chen Peng-Wei, Zhang Sun-Bo-Wen, He Huan-Zhu, Chen You-Cheng Jul 2022

Research On Theoretical Model Of Tea Packaging Design Based On Jd Online Review, Song Hui-Qi, Chen Peng-Wei, Zhang Sun-Bo-Wen, He Huan-Zhu, Chen You-Cheng

Food and Machinery

Objective:This study aimed to meet the systematic demands of tea consumers and manufacturers for packaging design.Methods:Based on the research method of online comments, the Houyi collector is used to capture the evaluation data of tea packaging online shopping on the Jingdong platform, and 5 560 comments totaling 280 876 words are obtained. The comment text was pre-processed, and then the semantic analysis was constructed, including Chinese word segmentation and key extraction, including vocabulary, construction of core semantics and other steps. Based on grounded theory, text coding, open coding, main axis coding, selective coding were performed on the …

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Effects Of Drying And Freezing On Volatile Components Of Zingiber Mioga(Thunb.) Rosc., Zhang Si-Jie, Luo Feng-Lian, Deng Miao, Ren Shu-Rui, Qing Zhi-Xing Jul 2022

Effects Of Drying And Freezing On Volatile Components Of Zingiber Mioga(Thunb.) Rosc., Zhang Si-Jie, Luo Feng-Lian, Deng Miao, Ren Shu-Rui, Qing Zhi-Xing

Food and Machinery

Objective:This study aimed to compare the differences of volatile components in flower buds of Zingiber mioga after drying and freezing.Methods:Volatile components in flower buds of Z. mioga was determined by headspace solid phase microextraction Gas Chromatography-Mass Spectrometer(HS-SPME-GC-MS) after drying and freezing, and the relative content was calculated by peak area normalization method.Results:Drying and freezing treatment had a significant effect on the volatile components of Z. mioga flower bud. A total of 152 volatile components were identified in fresh, frozen and dried Z. mioga flower bud, containing a variety of volatile pharmacodynamic components, mainly olefins, including …

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Research On YanʼAn Specialty Food Packaging Design Based On Regional Culture, Wei Ke-Xin, Zhan Qin-Chuan Jul 2022

Research On YanʼAn Specialty Food Packaging Design Based On Regional Culture, Wei Ke-Xin, Zhan Qin-Chuan

Food and Machinery

According to the current situation of food packaging design of Yanʼan special products, using the research method of cultural gene, the genetic elements of Yanʼan cave culture are interpreted from seven dimensions: modeling structure, material texture, color features, decorative details, construction technology, history and culture, and folk customs, it also discusses the design strategy of the translation design in the Yanʼan special products food packaging. By deeply excavating the profound cave dwelling culture in Yanʼan area, combining with modern aesthetic ideas, the cultural gene is extracted and translated into the packaging design of local specialty food, which is helpful to …

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Front Fracture Characteristics And Crack Propagation Of Brown Rice, Zhang Tao, Li Xiu-Yin, Liao Min, Zheng Rui-Kai Jul 2022

Front Fracture Characteristics And Crack Propagation Of Brown Rice, Zhang Tao, Li Xiu-Yin, Liao Min, Zheng Rui-Kai

Food and Machinery

Objective:Study on broken characteristics of brown rice in rice milling chamber.Methods:The mechanical tests of brown rice were carried out by universal material testing machine, and the breaking cracks were observed by digital microscope.Results:Brown rice will undergo the alternating process of yield stage and strengthening stage until fracture. Under the action of extrusion load, cracks were generated at the internal microvoids, and the rapid propagation of cracks caused the breakage or fracture of rice grains. Under three-point bending and shear loads, cracks were generated from the bottom of the support end and extended to the front. …

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Research On Packaging Design And Application Based On Interactive Experience, Wang Yu-Ming Jul 2022

Research On Packaging Design And Application Based On Interactive Experience, Wang Yu-Ming

Food and Machinery

Objective:To study packaging design from the perspective of consumers' emotional experience and explore interactive packaging design that can not only meet consumers' practical functions but also meet consumers' emotional needs.Methods:Starting from the overview of interactive packaging design based on emotional experience, combined with the expression principles of practicability, integrity and emotional sustainability of interactive packaging design, the construction of interactive relationship of interactive packaging design was studied in three results sensory stimulation, opening mode and blending of emotion and scene.Results:The interactive packaging design, which pays attention to the response principle and sensitive characteristics of packaging …

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Hot-Air Drying Characteristics And Mathematical Model Of Cantaloupe Slices, Zhang Xue Bo, Liu Xi Xian, Zou San Quan, Zhao Zhen Chao Jul 2022

Hot-Air Drying Characteristics And Mathematical Model Of Cantaloupe Slices, Zhang Xue Bo, Liu Xi Xian, Zou San Quan, Zhao Zhen Chao

Food and Machinery

Objective:In order to improve the quality of cantaloupe production and shorten the drying period.Methods:Use different blanching time (0.5, 1.0, 1.5, 2.0, 2.5 min), impregnation liquid (0.1%, 0.2%, 0.3%, 0.4%, 0.5% citric acid solution) to pretreat cantaloupe slices, and study different hot air temperature (35, 45, 55, 65, 75 ℃), air velocities (0.5, 1.0, 1.5, 2.0,2.5 m/s), and slice thicknesses (2, 4, 6, 8, 10 mm) on the hot air drying characteristics and moisture diffusivity coefficient of cantaloupe slices, different thin-layer drying mathematical models were fitted.Results:0.4% citric acid pretreatment yields the best quality dried product, and …

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Gas Mixing System Of Modified Atmosphere Packaging Based On Ideal Gas Law And DaltonʼS Law Of Partial Pressure, Zhang Han-Nan, Kang Ning-Bo, He Jian-Guo, Liu Gui-Shan, Chen Shou-Tao, Sun You-Rui, Chen Ya-Peng Jul 2022

Gas Mixing System Of Modified Atmosphere Packaging Based On Ideal Gas Law And DaltonʼS Law Of Partial Pressure, Zhang Han-Nan, Kang Ning-Bo, He Jian-Guo, Liu Gui-Shan, Chen Shou-Tao, Sun You-Rui, Chen Ya-Peng

Food and Machinery

Objective:In order to solve the problem of poor stability, high cost and small gas flow of ternary gas mixing equipment.Methods:A ternary gas mixing system based on the ideal gas law and Daltonʼs law of partial pressure was proposed, and the system calculated errors and adjusted parameters by the designed algorithm, and adopted the connection of cylinder, sensor and so on.Results:After adjusting the mixing according to the relative deviation, the average relative deviation of the gas concentration of CO2and O2was 0.86% and 0.75% respectively, and the gas concentration accuracy met the technical requirements of ＜1%, and …

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Analysis Of Characteristics And Energy Consumption Of Microwave Drying Of Pork, Chen Peng-Fei, Ling Jing, Yuan Xiao-Hong, Hu Tian-Tian, Wan Jiang-Hua Jul 2022

Analysis Of Characteristics And Energy Consumption Of Microwave Drying Of Pork, Chen Peng-Fei, Ling Jing, Yuan Xiao-Hong, Hu Tian-Tian, Wan Jiang-Hua

Food and Machinery

Objective:Exploring the microwave drying characteristics of pork and optimizing the microwave drying process of meat.Methods: microwave drying equipment with microwave frequency of 2 450 MHz and microwave output power of 70, 140, 210, 280, 350, 420 W were used for microwave drying of pork with dry mass of 20, 25, 30 g in this paper; Five classical thin-layer drying models were selected for non-linear fitting of drying data,R2(coefficient of determination) and RMSE (root mean square error) were used as evaluation indexes to screen the best drying model.Results:The Logarithmic model was the best model for microwave …

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Study On Visual Judgment Method Of Fermentation Degree In Industrialized Bread Production Based On Bp Neural Network, Zhao Chun, Chen Xue-Yong, Wu Shao-Shuang, Pang Jie Jul 2022

Study On Visual Judgment Method Of Fermentation Degree In Industrialized Bread Production Based On Bp Neural Network, Zhao Chun, Chen Xue-Yong, Wu Shao-Shuang, Pang Jie

Food and Machinery

Objective:A BP neural network model was established to accurately determine the maturity of dough fermentation.Methods:Used machine vision technology to collect and process the pictures of bread fermentation process, obtained the quantitative information of the pictures, and a prediction model was established for bread fermentation degree based on BP neural network. Taking the time, area, instantaneous velocity, expansion rate, gray value energy, gray value relationship, gray value uniformity and gray value contrast as the input neurons, the regression model of relevant parameters was established.Results:The correlation between the above characteristic parameters and the fermentation process of bread …

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Liquor Blending Control Based On Variable Universe Fuzzy-Smith Modle, Zhou Yong-Shuai, Tuo Xian-Guo, Han Qiang, Liu Xin Jul 2022

Liquor Blending Control Based On Variable Universe Fuzzy-Smith Modle, Zhou Yong-Shuai, Tuo Xian-Guo, Han Qiang, Liu Xin

Food and Machinery

Objective:Meets the requirements of no overshoot in the response of the liquor blending control system, and eliminate the influence of system time lag on its control effect.Methods:An algorithm of liquor blending control based on variable universe fuzzy-Smith was proposed. Analyzed the control process and characteristics of the system and establish an approximate mathematical model. Quoting Smith predictor to compensate for the time lag in the system, utilizing the characteristics of fuzzy control to solve the problem of inaccurate system mathematics model, combined with the variable universe method to eliminate the shortcomings of conventional fuzzy control method with …

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Study On Preparation Of High Purity 1,3-Diglyceride From Yanhuang Beef Tallow, Qu Ke-Xin, Gao Qing-Shan, Yao Hui-Yao, Liu Long-Long, Zhang Hua, Li Xuan-Jun Jul 2022

Study On Preparation Of High Purity 1,3-Diglyceride From Yanhuang Beef Tallow, Qu Ke-Xin, Gao Qing-Shan, Yao Hui-Yao, Liu Long-Long, Zhang Hua, Li Xuan-Jun

Food and Machinery

Objective:This study aimed to increase the added value of Yanbian yellow cattle fat.Methods:Using immobilized lipase Lipozyme RM IM as a catalyst, and tallow fatty acid ethyl ester (self-made by ethanol hydrolysis) and glycerol as raw materials to prepare 1,3-diglyceride, using nuclear magnetic resonance to investigate the effect of lipase addition, substrate molar ratio, reaction time and reaction temperature on the content of 1,3-diglyceride in the crude reaction mixture. The changes in fatty acid composition of the tallow and diglyceride products was clarified before and after the alcoholysis and transesterification.Results:The best conditions for the synthesis of …

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Study On Microwave Heating On Nutrition And Flavor Composition Of Crayfish, Xu Wen-Si, Yang Qi-Fu, Zhao Zi-Long, Yan Ming-Zhu, Wu Shuang-Qing, Wang Yan, Yang Pin-Hong Jul 2022

Study On Microwave Heating On Nutrition And Flavor Composition Of Crayfish, Xu Wen-Si, Yang Qi-Fu, Zhao Zi-Long, Yan Ming-Zhu, Wu Shuang-Qing, Wang Yan, Yang Pin-Hong

Food and Machinery

Objective:The effect of microwave heating on nutrition and flavor composition of crayfish was investigated.Methods:After pre-treatment, the nutrition and flavor changes of crayfish without microwave treatment, 210 W microwave and 350 W microwave treatment for 5 min were analyzed respectively.Results:The results showed that low power microwave treatment did not significant affect the crayfish water content, which was obvious loss under the condition of 350 W microwave. In dry samples, the microwave power had no significant effect in crude ash, while the total sugar and crude fat was affected with a decrease tendency. However, the microwave power …

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