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Full-Text Articles in Food Processing

Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms, Zhang Zhouli, Li Dong, Luo Si, Luo Xingyu, Yong Ping, Yi Da Dec 2023

Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms, Zhang Zhouli, Li Dong, Luo Si, Luo Xingyu, Yong Ping, Yi Da

Food and Machinery

Objective： To establish a detecting method for mandipropamid residues in cucumber by UPLC-MS coupled with the positive ions mods of MRM. Methods： The cucumber samples were was extracted by ultrasonic acetonitrile and then were purified by dispersed solid phase extraction (QuEChERS). Cucumber solution diluted with ultrapure water, and filtered by 0.22 μm water phase. Then 0.1% formic acid water (A) and acetonitrile (B) were used as mobile phase for isocratic elution. Results： The results showed that a good linearity was obtained for the standard curve of the method, its correlation was high, R2=0.999 8. Its detection limit was …

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Preparation Of Chitosan/Bentonite Composites By Impingement Flow-Hydraulic Cavitation And Its Application, Wang Ning, Huang Chengdu, Pang Xi, Huang Yongchun Dec 2023

Preparation Of Chitosan/Bentonite Composites By Impingement Flow-Hydraulic Cavitation And Its Application, Wang Ning, Huang Chengdu, Pang Xi, Huang Yongchun

Food and Machinery

Objective: In order to solve the problem that the preparation of chitosan/montmorillonite composites by traditional mechanical stirring was time-consuming and not conducive to scale-up production. Methods: Chitosan/montmorillonite composites were prepared by impinging stream hydrodynamic cavitation, the effects of four factors, namely chitosan dosage, chitosan molecular weight, reaction time and reaction temperature on the organic ignition loss were investigated, and then the optimum method of preparation was optimized by using the L9（34） orthogonal test. The structure of the composite was characterized by scanning electron microscopy, infrared spectroscopy, X-ray diffraction and Specific surface analyzer. Results: The optimal solution …

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Modeling Analysis And Protection Study Of Vertical And Horizontal Vibrations In Hami Melon Logistics Packages, Zhang Lianwen, Xie Xiaoding, Wu Yuzhu, Zhang Chao, Gao Jia, Xu Bin Dec 2023

Modeling Analysis And Protection Study Of Vertical And Horizontal Vibrations In Hami Melon Logistics Packages, Zhang Lianwen, Xie Xiaoding, Wu Yuzhu, Zhang Chao, Gao Jia, Xu Bin

Food and Machinery

Objective: Optimized cushioning packaging. Methods: Taking Hami melon and its packaging as the research object, conducted sweep frequency vibration test on 5-layer stacked packaging, measured the natural frequency, maximum power Spectral density and peak acceleration of the vertical and horizontal vibration of each layer of packaging, and established the relational model between the maximum power spectral density, peak acceleration and stacking layer. Results: The higher the packaging, the larger the maximum power spectral density and peak acceleration in both vertical and horizontal directions. The maximum power spectral density and peak acceleration in the vertical direction of the same layer of …

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Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng Dec 2023

Changes In Quality And Flavor Of Frozen Semi-Dried Pomfret Under Simulated Logistics And Transportation Conditions, Duan Rubi, He Yanfu, Qiu Dan, Xia Guanghua, Li Yongcheng

Food and Machinery

Objective: This study aimed to investigate the changes in quality and flavor of semi-dried gold pomfret during the thawing process of logistics transportation. Methods: The logistics transportation process of frozen semi-dried gold pomfret was simulated at different temperatures. The thawing-loss rate, changes in myofibrillar protein conformation, physical and chemical indexes of protein, lipid oxidation and changes in flavor substances were determined. Results: The protein and lipid oxidation degrees of pomfret were significantly increased with the extension of transport time (P＜0.05). The oxidation degree was (P＜0.05) more significant as the temperature increased. During this process, protein aggregation …

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Analysis On Quality In Three Kinds Of Basal Tea Of Noval-Jasmine Tea Beverage, Zhang Fen, Chen Jiaxian, Yuan Dongyin, Zhang Xuhao, Wen Lixiang Dec 2023

Analysis On Quality In Three Kinds Of Basal Tea Of Noval-Jasmine Tea Beverage, Zhang Fen, Chen Jiaxian, Yuan Dongyin, Zhang Xuhao, Wen Lixiang

Food and Machinery

Objective: This study aimed to explore the quality features of basal tea of noval-jasmine tea. Methods: Taking three kinds of basal tea（Fujian Xianghao, Yunnan Maojian, Sichuan Xiangming）of noval-jasmine tea beverage scenting tea dhool from Fujian, Yunnan and Sichuan as the research objects, the quality of the base tea including main biochemical components, taste, aroma were analyzed by electronic tongue, solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS), sensory evaluation and chemical analysis. Results: Water extracts of three kinds of basal tea was 49.40%~51.40%, tea polyphenols was 18.00%~23.20%, caffeine was 3.20%~4.30%, free amino acid was 3.32%~3.50%. The main biochemical components …

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Study On The Effect Of Ultrasonic Aging Of Crude Baijiu After Second Distillation, Zhang Yingying, Chen Xuepeng, Yu Yougui, Tan Wenjun, Wu Jinlan, Dai Shan, Zheng Qing Dec 2023

Study On The Effect Of Ultrasonic Aging Of Crude Baijiu After Second Distillation, Zhang Yingying, Chen Xuepeng, Yu Yougui, Tan Wenjun, Wu Jinlan, Dai Shan, Zheng Qing

Food and Machinery

Objective: Accelerated manmade aging of base liquor after heavy distillation. Methods: A single factor experimental design method was adopted based on the study of impurity removal in second distillation of Luzhou-flavor crude Baijiu. The changes in the content of total acids and total esters in the liquor were used as indicators to preliminarily explore the effect of ultrasonic treatment conditions on the crude Baijiu. Results: The results showed that: among the three single factors of ultrasonic treatment power, temperature and time, there were varying degrees of differences between the levels of each individual factor; At an ultrasonic frequency of 45 …

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Purification And Comparison Of Enzymatic Properties Of Endogenous Transglutaminase Between Silver Carp And Black Carp, Yi Lin, An Yueqi, Liu Ru, Hu Yang, Xiong Shanbai Dec 2023

Purification And Comparison Of Enzymatic Properties Of Endogenous Transglutaminase Between Silver Carp And Black Carp, Yi Lin, An Yueqi, Liu Ru, Hu Yang, Xiong Shanbai

Food and Machinery

Objective: This study aimed to investigate the differences in enzymatic properties of endogenous transglutaminase （TGase） in silver carp and black carp. Methods: STG and BTG were purified from the muscle of silver carp and black carp, respectively, by 80% ammonium sulfate precipitation, Q-Sepharose FF, and Sephacryl S-200 HR chromatographies. Two enzymes were analyzed for relative molecular weights, peptide sequences, secondary structures, optimal reaction conditions, and thermal inactivation kinetics. Results: The purified STG and BTG showed similar relative molecular weights, of which the enzyme activities were 14.34 U/mg and 12.67 U/mg, respectively. Both enzymes showed differences in peptide sequences. The secondary …

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Screening And Identification Of Bifidobacterium Longum From Maternal Milk And Its Domestication Of Oxygen-Domestication, Zhang Feng, Hou Xinyue, Guo Liqiong, Liu Chunhua, Lin Junfang Dec 2023

Screening And Identification Of Bifidobacterium Longum From Maternal Milk And Its Domestication Of Oxygen-Domestication, Zhang Feng, Hou Xinyue, Guo Liqiong, Liu Chunhua, Lin Junfang

Food and Machinery

Objective: To screen Bifidobacterium from breast milk and improve its oxygen tolerance under aerobic conditions. Methods: Dilution and spread plate methods were performed to separate and screen Bifidobacterium from breast milk. Their Bifidobacterium identifications were characterized by 16S rDNA sequencing. The oxygen tolerant domestications were conducted through gradual increase of oxygen pressure and alternation of aerobic and anaerobic cultivations. Results: A novel Bifidobacterium strain was isolated from human milk and was identified as Bifidobacterium longum by 16S rDNA sequencing, which was named as MEFZ-2201. The homology between MEFZ-2201 and model strain (accession number in NCBI: ON631733.1) reached 100%. After oxygen …

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Effect Of Different Processing Temperature On Texture Profile And Flavor Of The Edible Bird's Nest, Shang Kexin, Qiu Shuang, Zhang Lan, Cheng Xiangrong, Wang Dongliang Dec 2023

Effect Of Different Processing Temperature On Texture Profile And Flavor Of The Edible Bird's Nest, Shang Kexin, Qiu Shuang, Zhang Lan, Cheng Xiangrong, Wang Dongliang

Food and Machinery

Objective: This study aimed to investigate the effects of different processing temperature on texture profile and flavor of dried edible bird's nest. Methods: With dried edible bird's nest as the main raw material, the texture profile analysis of edible bird's nest at different processing temperature was carried out by physical property analyzer. The volatile components of edible bird's nest at different processing temperature were determined by electronic nose and solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). Results: It was found that the adhesion of cooked edible bird's nest decreased significantly (P<0.01), but its resilience increased significantly (P<0.05) with the increase of temperature. 12 kinds of effective flavor substances were detected in the cooked edible bird's nest by SPME-GC-MS, including: 3 alcohols, 2 aldehydes, 2 esters, 3 ketones, 1 acid, and 1 ether, accounting for 6.23%, 49.34%, and 54.85% of the total detected substances in the cooked edible bird's nest at 95 ℃, 105 ℃ and 115 ℃, respectively. Conclusion: Different processing temperature affects the taste of edible bird's nest and the overall odor profile after processing. Moreover, higher cooking temperature tends to make the egg white-like flavor stronger. The volatile substances in the bird's nest stew at 95 ℃ are mainly acids, the bird's nest cooked at 105 ℃ mainly produces alcohols, and the edible bird's nest cooked at 115 ℃ mainly produces ketones and alcohols.

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Analysis Of Volatile Flavor Components And Characteristics Of Dough Fermented With Flavor Fermentation Liquid, Zhang Yanmei, Zhu Yuchang, Yang Dandan, Pan Xufang, Bai Hui, Zhou Dazhai Dec 2023

Analysis Of Volatile Flavor Components And Characteristics Of Dough Fermented With Flavor Fermentation Liquid, Zhang Yanmei, Zhu Yuchang, Yang Dandan, Pan Xufang, Bai Hui, Zhou Dazhai

Food and Machinery

Objective: This study aimed to investigate the varieties and contents of volatile components in fermented dough with flavor fermentation broth at different fermentation time. Methods: Headspace solid phase microextraction-gas chromatography (HS-SPME-GC-MS) was used to determine the volatile flavor substances in the dough of the flavor ferment at 12, 24, 36, 48 and 72 h. Also, sensory evaluation of the odor and determination of pH value, total acidity (TAA) and rheological properties of the dough were measured. Results: The strength of eight odors (frankincense, cheese, flower, fruit sweet, wine, malt, grass and sour) showed different performance, depending on the types and …

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Effects Of Thawing Methods On The Quality, Physicochemical Properties And Microstructure Of Pork, Wang Li, Chen Wei, Wang Yuanliang, Li Zhongjun, Xia Di Dec 2023

Effects Of Thawing Methods On The Quality, Physicochemical Properties And Microstructure Of Pork, Wang Li, Chen Wei, Wang Yuanliang, Li Zhongjun, Xia Di

Food and Machinery

Objective: To investigate the best defrosting method for frozen pork. Methods: Investigated the effects of three thawing methods, namely low-frequency electric field thawing, air thawing and hydrostatic thawing, on the juice loss rate, moisture content, water holding capacity, pH, colour difference, volatile saline nitrogen, total bacterial colony, textural characteristics, fat oxidation and protein oxidation of pork after thawing. Results: The low frequency electric field thawing resulted lower juice loss (1.09%), shear force (2 600.15 N), increase in thiobarbituric acid value (TBARS) (62.50%), good colour, pH close to that of fresh meat, less protein oxidation, richer taste material, less damage to …

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Spin-Flash Drying Characteristics And Kinetic Model Of Antarctic Krill, Tan Jiayu, Ouyang Jie, Ma Tiantian, Shen Jia Dec 2023

Spin-Flash Drying Characteristics And Kinetic Model Of Antarctic Krill, Tan Jiayu, Ouyang Jie, Ma Tiantian, Shen Jia

Food and Machinery

Objective: The purpose of this study was to investigate the drying characteristics and establish the kinetic model of Antarctic krill during spin-flash drying. The drying experiments were carried out at 120 ℃ to 180 ℃. Methods: Six common thin-layer drying models were selected to fit the experimental data. Further, the equations of drying model constant and temperature were established to obtain the model expression and validate the optimal drying model. The effective moisture diffusion coefficients were calculated by Fick's second law. Results: The results showed the drying temperature had a significant effect on drying thermal efficiency and drying rate. The …

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Preparation Of Matrix Reference Material For Carbaryl Residues In Chinese Yam Flour, Huo Siyu, Gen Xuhao, Yu Libo, Chen Dongdong, Peng Tao Dec 2023

Preparation Of Matrix Reference Material For Carbaryl Residues In Chinese Yam Flour, Huo Siyu, Gen Xuhao, Yu Libo, Chen Dongdong, Peng Tao

Food and Machinery

Objective: This study aimed to establish a method for the Preparation of matrix reference material for carbaryl residues in Chinese yam flour. Methods: Yam powder containing menafyl was prepared by homogenized, freeze-dried, ground, sifted, mixed and packaged. A liquid chromatography-series mass spectrometer was used for detection, and the isotope internal standard curve method was used for quantification. Through the process of equalization stability evaluation, cooperative setting and uncertainty evaluation, the matrix reference material of the expected yam powder was obtained. Results: The property value and expanded uncertainty of carbaryl was (1.04±0.10) mg/kg (k=2). Conclusion: It could be used …

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Determination Of Eight Anions In Liquid Milk, Wu Ziling, Yao Xiaoqing, Shen Yingtao, Huang Jiale, He Minheng Dec 2023

Determination Of Eight Anions In Liquid Milk, Wu Ziling, Yao Xiaoqing, Shen Yingtao, Huang Jiale, He Minheng

Food and Machinery

Objective： A rapid method was established for the simultaneous determination of variety anions in liquid milk. Methods： The macromolecular protein in liquid milk was precipitated by acetonitrile, and a variety of anions were extracted. After purification by C18 column, the material was separated by Dionex IonPac AS19-HC ion column with gradient elution of potassium hydroxide and conductivity detection. Finally, a method for the determination of bromate, thiocyanate, nitrite, nitrate, chlorate, perchlorate, phosphate and iodine ion in liquid milk was established using ion chromatograph. Results： The results showed that the correlation coefficients （R2）of eight kinds of anion …

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Determination Of 17 Aldehydes In Baijiu （Chinese Liquor） By Direct Injection Gas Chromatography, Luo Yue, Zhong Ciping, Huang Ping, Chen Yanmei, Tang Jing, Yu Xiaoqin Dec 2023

Determination Of 17 Aldehydes In Baijiu （Chinese Liquor） By Direct Injection Gas Chromatography, Luo Yue, Zhong Ciping, Huang Ping, Chen Yanmei, Tang Jing, Yu Xiaoqin

Food and Machinery

Objective: To explore the content of aldehydes in Baijiu. Methods: A method for the determination of 17 aldehydes in Baijiu was established, and the methodological performance indexes were studied using statistics. Results: Through statistical analysis, the detection limit of 17 aldehydes in Baijiu was determined to be 0.7～5.9 mg/L, the limit of quantification was 1.9～14.6 mg/L, which passes the quality inspection of the calibration curve within the range of 0.6～320.0 mg/L, and the linear relationship meets the requirements. The recovery rate of intermediate standard addition in Baijiu was 73%～114%, the coefficient of variation in the laboratory was ≤11%, and the …

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Solid Phase Extraction-Gas Chromatography-Flame Ionization Detection （Spe-Gc-Fid） For The Detection Of Mineral Oil Saturated Hydrocarbons （Mosh） In Infant Formula, Tang Wanli, Feng Yanying, Xiang Jun, Qin Haijiao, Hu Lingli Dec 2023

Solid Phase Extraction-Gas Chromatography-Flame Ionization Detection （Spe-Gc-Fid） For The Detection Of Mineral Oil Saturated Hydrocarbons （Mosh） In Infant Formula, Tang Wanli, Feng Yanying, Xiang Jun, Qin Haijiao, Hu Lingli

Food and Machinery

Objective: To establish a new accurate method for the determination of mineral oil saturated hydrocarbon （MOSH） in infant formula by solid phase extraction combined with gas chromatography-Flame Ionization Detection （SPE-GC-FID）. Methods: Different extraction methods such as soaking extraction, oscillating extraction, ultrasonic assisted extraction, liquid-liquid extraction were used to extract MOSH from infant formula milk powder, and different extraction solvents such as n-hexane, isooctane, benzene, mixed solvents were used to extract MOSH. The optimal extraction method and extraction solvent were determined based on the extraction amount of MOSH. The target compounds purified by AgNO3 SPE column, and finally detected by …

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Determination Of 5 Kinds Of Biogenic Amines In Cheeses By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Zhang Hui, Cao Hui, Wang Jin, Xiao Gongnian, Jiang Kan Dec 2023

Determination Of 5 Kinds Of Biogenic Amines In Cheeses By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Zhang Hui, Cao Hui, Wang Jin, Xiao Gongnian, Jiang Kan

Food and Machinery

Objective: A new technical idea was provided for the study of biogenic amine formation mechanism and food safety risk assessment. Methods: An analytical method was established for determination of tyramine, phenylethylamine, tryptamine, octopamine and cadaverine in cheeses with high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Biogenic amines were extracted by ultrasonic-assisted solvent extraction from cheeses, and were separated by HILIC column, determined by positive electrospray ionization (ESI) with multiple reaction monitoring (MRM) mode, quantified by the internal standard method. The effect of extraction solvent type, ultrasonic time and matrix effect on the peak area was studied, and the performance of …

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Numerical Simulation Of Factors Affecting Flow Characteristics Of Double-Circular-Arc Gear Pump, Huang Cheng, Xu Kai, Wei Zhibo, Li Geqiang Dec 2023

Numerical Simulation Of Factors Affecting Flow Characteristics Of Double-Circular-Arc Gear Pump, Huang Cheng, Xu Kai, Wei Zhibo, Li Geqiang

Food and Machinery

Objective: Analyzed the influencing factors of the internal flow field pulsation characteristics of the new double circular arc gear pump, and adopt reasonable parameters to improve the output efficiency of the gear pump. Methods: The two-dimensional flow field simulation model of the gear pump was established, and the computational fluid dynamics software Fluent was used for simulation analysis to study the influence of different tip clearance, different gear eccentricity, load and speed on the instantaneous flow, flow pulsation and flow field characteristics of the oil outlet of the gear pump. Results: As the tooth tip clearance increased, the outlet flow …

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Simulation Analysis Of Influence Of Pitch Variation On Flow Field Of Twin Screw Extruder With Different Direction, Zhang Yiming, Huang Zhigang, Xu Zhen, Cheng Yuanyuan Dec 2023

Simulation Analysis Of Influence Of Pitch Variation On Flow Field Of Twin Screw Extruder With Different Direction, Zhang Yiming, Huang Zhigang, Xu Zhen, Cheng Yuanyuan

Food and Machinery

Objective: Taking polylactic acid （PLA） as an example, the flow channel distribution of twin-screw extrusion under different pitch was studied. Methods: In Solidworks, two 3D models with variable pitch and constant pitch were drawn according to the theoretical end curve equation and modified. Workbench software was used to generate the required analysis models with the swept mesh method for the two screw configurations, and then Polyflow fluid simulation software was used to simulate the actual situation. After obtaining the post-processing results, FieldView software was used to analyze the final results. The pressure, shear rate and viscosity of polylactic acid fluid …

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Research On Trajectory Planning Method For Camellia Oleifera Fruit Sorting Robot Based On Multi-Objective Optimization, Fu Mingdi, Li Zhong, Wang Qianru, Zhao Fei Dec 2023

Research On Trajectory Planning Method For Camellia Oleifera Fruit Sorting Robot Based On Multi-Objective Optimization, Fu Mingdi, Li Zhong, Wang Qianru, Zhao Fei

Food and Machinery

Objective: Solved the problems of poor motion stability and accuracy in the food sorting process of parallel robots. Methods: Based on the analysis of the three degree of freedom food sorting robot system, a method proposed which combined polynomial interpolation and improve multi-objective particle swarm optimization algorithm for Delta robot trajectory optimization. As a parallel robot, the optimization of the shortest operation time, lowest energy consumption, and minimal motion impact were taken as multiple objectives. The improved multi-objective particle swarm optimization algorithm was applied to optimize the polynomial interpolation method, and its performance was validated. Results: The planning trajectory of …

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Meishan Nuo Culture-Based Design And Application Of A Public Brand For Local Specialty Foods From Xinhua, Hunan, Tong Ling Dec 2023

Meishan Nuo Culture-Based Design And Application Of A Public Brand For Local Specialty Foods From Xinhua, Hunan, Tong Ling

Food and Machinery

In this review, the Meishan culture was investigated, and the Meishan Nuo facial makeup culture was found to be a unique cultural form predominantly native with a diverse coexistence. The distinctive artistic features and cultural connotations of this culture were highlighted. The cultural elements of the primitive, exaggerated, and humorous artistic design techniques were incorporated into the design of the public brand "Meishan Hui" for the local specialty foods in Xinhua. The brand design strategy, from visual to connotative expression, was analyzed by investigating the application of packaging of various local specialty food in Xinhua through case studies, and the …

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Prediction Of Moisture Content Of Hummus Peach Based On Multi-Burr Hyperspectral Data, Gao Aidi, Qiao Fengzhang, Zhu Wenxuan, Zhong Xiaopin, Deng Yuanlong Dec 2023

Prediction Of Moisture Content Of Hummus Peach Based On Multi-Burr Hyperspectral Data, Gao Aidi, Qiao Fengzhang, Zhu Wenxuan, Zhong Xiaopin, Deng Yuanlong

Food and Machinery

Objective: To propose a new solution to overcome the two challenges of data with spikes and small sample sizes in nectarine hyperspectral measurement. Methods: Based on hyperspectral imaging technology, image processing methods were used to identify the area of nectarines in the hyperspectral image, and the spectral reflectance data of the area was calculated to form a hyperspectral curve image. For hyperspectral image data with spikes and noise, compared the effects of several data preprocessing methods, including polynomial smoothing algorithm (SG), multivariate scatter correction algorithm (MSC), standard normal variate algorithm (SNV), first-order derivative operator (D1), and second-order derivative operator (D2) …

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A Method For Strawberry Ripeness Classification Method Based On Improved Cnn, Zhang Xiaoyu, Huang Guoyan, Yang Yongtao, Bao Feng Dec 2023

A Method For Strawberry Ripeness Classification Method Based On Improved Cnn, Zhang Xiaoyu, Huang Guoyan, Yang Yongtao, Bao Feng

Food and Machinery

Objective: To improve the classification accuracy of strawberries. Methods: A method of strawberry classification based on improved CNN was proposed by improving CNN through mixing pool method. Firstly, through the combination of maximum pooling and average pooling techniques, a hybrid pooling method was obtained. Then, the hybrid pool method was used to improve the generalization ability of CNN model. After that, image data acquisition, image preprocessing and image feature extraction were carried out. Finally, sensitivity, specificity, accuracy, recall rate and F1 score were used to evaluate the effectiveness of the trained strawberry classification method. Results: The sensitivity, specificity, accuracy, …

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Apple Classification Based On Multi-Information Fusion And Da-Dbn, Chen Haixia, Jia Zhijuan, Zhao Yunping Dec 2023

Apple Classification Based On Multi-Information Fusion And Da-Dbn, Chen Haixia, Jia Zhijuan, Zhao Yunping

Food and Machinery

Objective: In order to improve the precision of apple grade judgment model, the method of apple grade judgment was established. Methods: A decision model of apple rank based on multi-information fusion and dragonfly algorithm was proposed. Firstly, the HSV color feature, LBP texture feature and HOG shape feature of apple image were extracted by pre-processing such as data enhancement, normalization, Gauss filter and grayscale. Secondly, the performance of DBN model was affected by the selection of parameters, the network parameters of DBN model were optimized by DA algorithm, and a multi-information fusion and DA-DBN model for determining apple rank wws …

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Determination And Comprehensive Evaluation Of Nutritional Quality Of 12 Kinds Of Potatoes, Shao Guoli, Tan Zhanming, Cheng Yunxia, Li Wenbo, Sun Wanting Dec 2023

Determination And Comprehensive Evaluation Of Nutritional Quality Of 12 Kinds Of Potatoes, Shao Guoli, Tan Zhanming, Cheng Yunxia, Li Wenbo, Sun Wanting

Food and Machinery

Objective: This study aimed to screen potato varieties suitable for cultivation in southern Xinjiang. Methods: By combining factor analysis and cluster analysis, a comprehensive evaluation of the nutritional quality of 12 kinds of introduced potato species was conducted using them as test materials. Results: S1 contained the most protein, and S5 included the most soluble sugar content and vitamin C; S12 contained the least nitrate, and S10 contained the most reduced sugar and starch. Nutritional quality indicators differ significantly among potato varieties. The coefficients of variation of soluble sugar content, vitamin C content, and nitrate content were 47.13%, 37.03% and …

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Quality Characteristics Of Highland Barley Powder With Different Particle Sizes, Guo Huizhen, Yang Xijuan, Dang Bin, Liang Feng, Ma Ping Dec 2023

Quality Characteristics Of Highland Barley Powder With Different Particle Sizes, Guo Huizhen, Yang Xijuan, Dang Bin, Liang Feng, Ma Ping

Food and Machinery

Objective: This study aimed to explore the influence of different ultramicro grinding intensity on highland barley powder. Methods: Using ultramicro grinding to prepare different granularity of highland barley powder. Exploring the influence of granularity on the apparent characteristics, nutritional quality. Processing characteristics of highland barley powder. Results: The particle size of highland barley powder gradually decreased with the increase of mesh number. The contents of crude fiber, β-glucan, crude fat and ash of highland barley powder decreased with the decrease of particle size. On the other hand, the crude protein and damaged starch increased with the decrease of particle …

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Study On The Effects Of Granularity Of Paprika On Physicochemical Properties And Volatile Flavor Compounds Of Chili Oil, Yang Fang, Deng Fenglin, Jia Hongfeng, Yuan Haibin, Yao Kunlong Dec 2023

Study On The Effects Of Granularity Of Paprika On Physicochemical Properties And Volatile Flavor Compounds Of Chili Oil, Yang Fang, Deng Fenglin, Jia Hongfeng, Yuan Haibin, Yao Kunlong

Food and Machinery

Objective: This study aimed to investigate the effects of granularity of paprika on the physical and chemical properties and volatile flavor compounds of chili oil. Methods: Chili oil samples（KLD2-KLD5）were prepared from mechanically crushed paprika with different granularity （35, 30, 26, 20 mesh）, and the content of capsaicinoids, chromatic aberration value, and peroxide value of oil samples were determined by high performance liquid chromatography（HPLC）, colorimeter and other methods. The types and contents of volatile flavor compounds were detected and analyzed by gas chromatography-ion mobility spectrometry （GC-IMS） combined with principal component analysis （PCA）, partial least squares discriminant analysis （PLS-DA）, and heat map …

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The Influence Of Drying Methods On The Physicochemical, Functional, And Antioxidant Properties Of Passion Fruit Peel, Liu Zhaohan, Yang Tongxiang, Xu Hanshan, Li Xuejing, Chen Junliang, Ren Guangyue, Duan Xu Dec 2023

The Influence Of Drying Methods On The Physicochemical, Functional, And Antioxidant Properties Of Passion Fruit Peel, Liu Zhaohan, Yang Tongxiang, Xu Hanshan, Li Xuejing, Chen Junliang, Ren Guangyue, Duan Xu

Food and Machinery

Objective: This study aimed to investigate the effects of drying methods on passion fruit peels. Methods: Passion fruit peels were treated with microwave vacuum freeze-drying, vacuum freeze-drying, heat pump drying, and far-infrared radiation drying. The drying characteristics, rehydration ratio, color difference, dietary fiber, functional properties, microstructure, total phenolic content, total flavonoid content, and antioxidant properties were measured and determined respectively. Results: Heat pump-dried passion fruit peels had poor rehydration ratio and functional properties. Microwave vacuum freeze drying reduced the drying time by 53% when compared tp far-infrared radiation drying, and the microwave vacuum freeze-dried treated passion fruit peels had a …

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Optimization Of Extraction Process And Antioxidant Activity Of Total Flavonoids From Aloe Vera Stir-Fry Products, Zeng Lingqin, Guo Jiangtao, Liu Jie, Chen Zhengyuan, Xu Jiahong Dec 2023

Optimization Of Extraction Process And Antioxidant Activity Of Total Flavonoids From Aloe Vera Stir-Fry Products, Zeng Lingqin, Guo Jiangtao, Liu Jie, Chen Zhengyuan, Xu Jiahong

Food and Machinery

Objective: To optimize the extraction process of total flavonoids from Aloe vera stir-fry products and investigate its antioxidant activity. Methods: Single factor test and response surface method were used to optimize the extraction process, The content of total flavonoids in Aloe vera raw and fried products from different areas was determined by UV spectrophotometry,The antioxidant activity was studied by DPPH·, ABTS+·, ·OH and FRAP methods, the correlation between total flavonoids yield and antioxidant activity was analyzed by Pearson correlation. Results: The optimal extraction conditions were as follows soaking time 3 h, ultrasonic time 15 min, ethanol volume fraction …

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Study On Heat-Resistant Powder Of Lactobacillus Plantarum Microcapsule, Liu Yanxia, Guan Junjun, Cui Yaoming Dec 2023

Study On Heat-Resistant Powder Of Lactobacillus Plantarum Microcapsule, Liu Yanxia, Guan Junjun, Cui Yaoming

Food and Machinery

Objective: This study aimed to improve the heat tolerance of Lactobacillus plantarum. Methods: On the basis of the previous research on the microcapsule emulsion, a kind of powder was prepared by spray drying with 2-hydroxypropyl-β-cyclodextrin (2-HP-β-CD). The response surface method is used to optimize different parameters. Its morphology was observed by light microscope and electron microscope, and the particle size was determined by laser particle size analyzer and Zeta potential analyzer; the absorbance change was measured by spectrophotometer, and heat resistance test was carried out by oven heating. Results: With the increase of the ratio …

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