Food Processing Commons^™

Design And Test Of On-Line Checking Device For Electronic Belt Weigher, Zhang Linfeng, Liu Suijun, Yang Linchao, Liu Ying, Hu Jiacheng, Cai Jinhui, Shen Yinchu, Li Shaohua, Li Qing

Food and Machinery

Objective: In order to prevent the problem of small range electronic belt scale with inefficient method of traditional intermediate verification, low verification accuracy and security. Methods: A on-line intermediate check device was designed for small range electronic belt scale, which was composed of digital transmission control module and automatic loading module. Taking standard weight as input quantity, the upper computer controlled the manipulator to grab the weight onto the transmission belt to implement cyclic loading, then evaluated the measurement results and upload the evaluation results to the cloud. Results: After verification test and data analysis, for electronic belt weigher, it …

Analysis Of Green Walnut Peeling Mechanism And Device Design And Experiment, Li Kang, Li Changhe, Liu Mingzheng, Wang Leyi, Fan Linzheng, Ye Xiangrui, Wang Ziwen, Wang Renkun, Cao Chengmao, Wu Jiankang

Food and Machinery

Objective: To improve the mechanization of the initial processing of walnuts, and to solve the problems such as low stripping rate and high crushing rate in the process of green walnut peeling. Methods: A green walnut peeling device was designed which was integrated scraping and squeezing, rolling and cleaning. The mechanical and kinematic analysis of the peeling process of green walnuts, was made to establish a spatial force model of green walnuts combined with theoretical mechanics theory, and the key structural of system devices was designed. Based on the single-factor test, a three-factor, three-level orthogonal test was conducted with Design-Expert …

Research On The Integration Of Regional Culture Into Food Packaging Design Under The Background Of Cultural And Tourism Integration, Chu Chun

Food and Machinery

Under the background of cultural and tourism integration, the article expounds on the necessity and solution of integrating local culture into local food packaging design. By exploring the logical relationship between local culture and packaging design, analyze successful food packaging design cases in the field of market consumption and cultural communication. It is pointed out that the main pain points of the integration of local culture into food packaging design at present are the breaking of the situation of locality and modernity, the transformation of local cultural heritage resources, the upgrading from daily to gift, and the stylization and rejuvenation. …

Research And Application Progress Of Cold-Chain Logistics Packaging Technology Of Fresh Agricultural Products, Xiang Mingyue

Food and Machinery

Cold chain logistics packaging technology is crucial for the operation of perishable food chains （such as meat, fish, dairy products, fruit and vegetable products） and certain products in the pharmaceutical industry （such as vaccines, biopharmaceuticals, and blood products）. In the future, the cold chain logistics packaging of fresh agricultural products will tend towards high-performance, environmentally friendly, and digital development. The article reviews the packaging technologies used in the cold chain logistics of fresh agricultural products in recent years. Analyzes the characteristics, use value, application scope, technical advantages and disadvantages of different packaging materials, and analyzes the potential cold chain logistics …

Effect Of Ultra-High Pressure Treatment On The Texture, Flavor And Shelf Life Of Cream Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong

Food and Machinery

Objective: This study aimed to determine the optimal conditions for ultra-high pressure (HHP) cream cheese. Methods: The influence of non-thermal processing pressure on the texture, flavor and shelf life of homemade cream cheese were explored. By using the texture profile analysis (TPA), solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and colony counting method, the texture, flavor substances, and microorganisms of cheese were identified and evaluated. Results: After HHP treatment, the hardness, adhesiveness, and resilience of cream cheese decreased. The springiness of cheese reached the highest at 300 MPa, significantly increasing by 14.0% (P<0.05). When the pressure is more than or equal to 400 MPa, the content and species of volatile substances in cheese are significantly reduced. Principal component analysis showed that 200 and 300 MPa treated cheese and unpressurized cheese were both in the first principal component area. After HHP treatment of artificially dyed cream cheese, the number of bacterial colonies decreased significantly (P<0.05), and the greater the treatment pressure, the better the bactericidal effect. When the HHP treatment pressure is greater than or equal to 300 MPa, the shelf life of cheese was effectively extended from 7 days to 21 days. Conclusion: The cream cheese treated by HHP has a good texture and original flavor while effectively extending the shelf life.

The Effect Of Grape Seed Extract Nanoparticles/Pullulan Coatings On The Quality Of Salmon Fillets, Guo Yajuan, Fan Jungang, Li Jianzhen

Food and Machinery

Objective： This study aimed to improve the preservation properties of pullulan （PUL） coating and prepare preservation materials with sustained-release properties. Methods： GSE nanoparticles were prepared by grape seed extract （GSE）, chitosan and γ-polyglutamic acid. GSE nanoparticles of different quality were added to the PUL coating solution to prepare GSE nanoparticles/PUL coatings. The preservation properties of GSE nanoparticles/PUL coatings on salmon fillets were evaluated. Results： Compared with untreated fish fillets, the total number of bacteria in fish meat was reduced, and lipid oxidation and protein decomposition were delayed by 1.08% GSE nanoparticles/PUL coating. In addition, after fish fillets were treated …

Apple Surface Defect Detection Based On Improved Cnn And Data Augmentation, Pi Wei, Qu Xilong, Wang Shaocheng, Li Qingchun

Food and Machinery

Objective: Improve the detection accuracy and efficiency of apple surface defects. Methods: An detection method for apple surface defects was established based on an improved convolutional neural network (CNN) and data augmentation method. Firstly, the classical CNN was improved to detect apple surface defects. Then, using the conditional generation adversarial network, the image data of surface defect free and defective apples was augmented with synthetic apple images to improve the detection performance of the improved CNN for apple surface defects. Finally, by pruning the CNN model, the detection accuracy, detection speed and energy saving limits of apple surface defects were …

Homogenization And Thermal Processing Reduce The Concentration Of Extracellular Vesicles In Bovine Milk, Anna P. Colella, Anuradha Prakash, John Miklavcic

Food Science Faculty Articles and Research

Extracellular vesicles (EVs) in bovine milk confer beneficial physiologic effects to consumers. Industrial processing treatments may affect the amount or bioactivity of EVs intrinsic to bovine milk. We investigated how the content and concentration of EVs were affected by homogenization and thermal processing of raw bovine milk. Raw milk was processed by homogenization, low-temperature (LT) heat, or pasteurization [high-temperature short-time (HTST) and ultra-high-temperature (UHT)] in a pilot processing facility. EVs were isolated from the raw and processed bovine milk using differential ultracentrifugation and quantified using a nanoparticle tracking analyzer. Bovine milk EVs were assessed for total miRNA and protein concentrations …

Kluyveromyces Marxianus Prepared As A Ready To Use Supplemental Food (Rusf), Zachary Christman

Applied Science Program: Theses

Ready to Use Supplemental Food (RUSF) is a nutrient dense paste or compressed bar used to supplement a person’s nutritional needs because of malnutrition or due to food shortages. The purpose of this article is to demonstrate some methods of how the dairy organism Kluyveromyces marxianus can be used to enrich the protein value of bread or ferment a substrate such as wheat bran into a more digestible form.

Arkansas Wheat Performance Tests 2022-2023, J. F. Carlin, R. B. Mulloy, R. D. Bond

Arkansas Agricultural Experiment Station Research Series

Wheat variety performance tests are conducted each year in Arkansas by the University of Arkansas System Division of Agriculture’s Arkansas Crop Variety Improvement Program.

The tests provide information to companies developing cultivars and marketing seed within the state and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for small-grain producers. The tests were conducted at the Northeast Research and Extension Center at Keiser, the Vegetable Substation near Kibler, the Lon Mann Cotton Research Station near Marianna, the Pine Tree Research Station near Colt, and the Rohwer Research Station near Rohwer. Specific location and cultural practice information accompany each …

Protein Enriched Bread Using Spent Wine Yeast, Zachary Christman

Applied Science Program: Theses

Yeast is a common byproduct of wine production. Wine yeast may be used as a food source. It does not contain bitter and astringent compounds such as those present in spent yeast from making beer The use of nutritional yeast and yeast extract for protein enrichment of bread are presented in this article.

Summaries Of Arkansas Cotton Research 2022, Fred Bourland

Arkansas Agricultural Experiment Station Research Series

The current economic environment continues to drive the need to produce record or near-record yields to be profitable. Price volatility in 2022 added another level of difficulty in the quest for being profitable. The cotton market saw significant movement after reaching a $1.5802 per pound high in May 2022, cotton prices corrected and more than halved in value at the October 2022 low, and then consolidated around the 80 cents per pound level in December 2022 (Cotton is Consolidating). Great uncertainties still exist for the upcoming season, most of which are outside of our control. These include, but are not …

Detection And Prevention Of Foreign Material In Food: A Review, Keila Payne, Corliss A. O'Bryan, John A. Marcy, Philip G. Crandall

Food Science Faculty Publications and Presentations

This review highlights the critical concern foreign material contamination poses across the food processing industry and provides information on methods and implementations to minimize the hazards caused by foreign materials. A foreign material is defined as any non-food, foreign bodies that may cause illness or injury to the consumer and are not typically part of the food. Foreign materials can enter the food processing plant as part of the raw materials such as fruit pits, bones, or contaminants like stones, insects, soil, grit, or pieces of harvesting equipment. Over the past 20 years, foreign materials have been responsible for about …

Non-Destructive Evaluation Of White Striping And Microbial Spoilage Of Broiler Breast Meat Using Structured-Illumination Reflectance Imaging, Ebenezer O. Olaniyi

Theses and Dissertations

Manual inspection is a prevailing practice for quality assessment of poultry meat, but it is labor-intensive, tedious, and subjective. This thesis aims to assess the efficacy of an emerging structured illumination reflectance imaging (SIRI) technique with machine learning approaches for assessing WS and microbial spoilage in broiler breast meat. Broiler breast meat samples were imaged by an in house-assembled SIRI platform under sinusoidal illumination. In first experiment, handcrafted texture features were extracted from direct component (DC, corresponding to conventional uniform illumination) and amplitude component (AC, unique to the use of sinusoidal illumination) images retrieved from raw SIRI pattern images build …

Measurement Of Conduction, Radiation, And Convection Thermal Energy To Assess Baking Performance In Residential Ovens., Sean Simpson

Electronic Theses and Dissertations

Residential ovens are complicated thermal environments capable of delivering convection, conduction, and radiation heat transfer to food. The amount and mode of heat transfer can change based on the design of the oven cavity, cooling systems, and oven cycle algorithms. Studies have shown that the changes in one heat transfer mode can have an impact on the quality of baked goods. The many variables involved make designing residential ovens a time consuming and costly process. The goal of this study is to adapt thermal energy sensing technology to collect energy data from a residential oven and develop correlations to quality …

Influence Of Overcooking On Food Digestibility And In Vitro Fermentation, Wensheng Ding

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

Areas of char or overcooking commonly appear in foods people consume. It has been reported that overcooked food is harmful to human health. However, little research exists on the effect of overcooking on in vitro protein and starch digestibility and gut microbial fermentation. This study aimed to reveal the connection between overcooking and in vitro protein and starch digestibility and gut microbial fermentation. In vitro protein digestibility of an overcooked ground beef patty was almost half that of a standard cooked sample (27 ± 2% versus 48 ± 6%, respectively; p = 0.02). Whole wheat bread protein digestibility was also …

B. R. Wells Arkansas Rice Research Studies 2022, J. Hardke, X. Sha, N. Bateman

Arkansas Agricultural Experiment Station Research Series

Arkansas is the leading rice producer in the United States. The state represents 50.1% of total U.S. rice production and 49.8% of the total acres planted to rice in 2022. Rice cultural practices vary across the state and across the U.S. However, these practices are also dynamic and continue to evolve in response to changing political, environmental, and economic times. This survey was initiated in 2002 to monitor and record changes in the way Arkansas rice producers approach their livelihood. The survey was conducted by polling county extension agents in each of the counties in Arkansas that produce rice. Questions …

Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, Nicolas Herrera

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

Palatability and consumer purchasing are essential factors of fresh meat. To meet consumer expectations during purchasing and consumption, fresh beef must maintain desirable cherry-red color at retail and achieve desirable cooked flavor. Dry-aged beef popularity has grown, and identifying methods to ensure quality dry-aged meat is necessary to maintain demand. To understand dry-aged palatability, this dissertation addressed effects of moisture loss and aging time, fundamental factors of dry-aged beef, using bone-in and boneless strip loins. Study two investigated flavor development using cookery methods and internal temperatures in boneless and bone-in dry-aged beef. In study one, increased dry-aging time (creation effect) …

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks, Raziya Sadat

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

Salmonella contamination poses a significant risk to food safety, particularly in poultry products and public health. This study aims to investigate the effectiveness of peracetic acid (PAA) treatment in mitigating Salmonella cross-contamination in chicken thighs within simulated post-chill tanks, considering different inoculum concentrations and organic matter (OM) levels.

The experiment involved the use of five distinct Salmonella serovars to inoculate chicken thighs, which were categorized into two groups: higher inoculation level (ca. 7 log CFU/mL) and lower inoculation level (ca, 4 log CFU/mL). These groups underwent treatment with four different solutions, including 540 ppm PAA with 1.5% OM, 540 ppm …

Automatic Recognition Method For Soft Packaged Food Based On Improved Yolov3 Model, Zhang Zhi-Kai, Han Hong-Zhang, Zhao Xue-Qian, Li Zhong

Food and Machinery

Objective: To solve the problems of poor recognition accuracy and low efficiency of existing automatic recognition methods for packaged food. Methods: Based on the automatic identification system of packaged food, an improved YOLOv3 model was proposed for the automatic identification of soft packaged food. The Kmeans++algorithm was introduced into the model to solve the problem of small target insensitivity, the Mish activation function was introduced into the model to improve the accuracy of recognition, and the attention mechanism Senet was introduced into the model to improve the ability of feature extraction. The performance of the recognition model was analyzed through …

Effects Of Buckwheat Flour Addition On The Rheological Properties Of Mixed Flour Dough And Quality Of Chinese Leavened Pancakes, Feng Li-Ping, Wang Feng-Cheng

Food and Machinery

Objective: This study aimed to explore the optimum addition of buckwheat flour in buckwheat Chinese leavened pancakes. Methods: Farinograph, extensograph and viscometer were used to investigated the effects of different buckwheat flour additions on the rheological properties of the mixed flour dough. The hardness, gumminess and chewiness of the Chinese leavened pancake were measured by texture analyzer. The sensory quality of the Chinese leavened pancake was evaluated by the sensory evaluation score. Results: Adding 0~40% buckwheat flour to the flour, the rheological properties of the mixed flour dough became significantly worse with the increase of buckwheat flour content. The water …

Interactive Affordance Design Strategy For Nutrition Labels Of Prepackaged Foods, Tan Yuan-Yuan, Jiang Peng-Ru

Food and Machinery

Objective: To explore the theoretical relationship between interactive availability thinking in the design of nutrition labels for prepackaged foods； To improve consumer awareness and trust, guide consumers' healthy choice behavior, and construct a design framework for prepackaged food labels based on interactive availability model. Methods: Based on the two-tier result model of interactive availability and the empirical evidence of knowledge, this paper analyzes how the design can help the nutrition labels of prepackaged food to effectively convey information and improve the labels' value and its guidance role. Results: Four interactive design strategies were proposed: enhancing the influence of unconscious interaction …

Low Temperature Plasma Sterilization And Storage Stability Of Safflower Seed Oil/Dragon Fruits Juice Emulsion, Chen Tao, Wang Hua-Min, Jin Xue-Yuan

Food and Machinery

Objective: This study aimed to promote the deep development of safflower seed oil. Methods: Taking sterilization rate as an index, safflower seed oil/dragon fruits juice emulsion was treated by different processing distance, voltage and time. Response surface methodology was used to establish the conditions for low temperature plasma （LTP）sterilization of emulsion. The changes of physicochemical indexes (vitamin C and anthocyanin content, particle size and ζ potential, peroxide value and acid value) during storage were compared between thermal sterilization (at 80 ℃ for 20 min) and LTP sterilization. Results: The optimized process conditions of LTP sterilization were treatment distance at 5.1 …

Research Progress On Immune Function Of Food-Derived Bioactive Peptides, Zhang Zhi-Meng, Ni Ce, Ou Xiao-Hui, Cao Tian-Hong, Cheng Yun-Hui, Wen Li

Food and Machinery

Food-derived bioactive peptides play an immunoregulation role by regulating signal pathways and influencing the expression of cytokines in vivo. This review summarizes immunoregulatory effects of the food-derived protein hydrolysates and bioactive peptides on cells, animal models and human beings, and the immune mechanism of food-derived bioactive peptides in different models is explained. Finally, the future application of bioactive peptides is prospected.

Preparation Of Xanthoceras Sorbifolia Bunge Shell Biochar Activated By Phosphoric Acid And Its Adsorption Performance For Methylene Blue, Chen Yan-Qin, Wang Xue-Li, Song Shi-Fang, Liu Zun-Qi

Food and Machinery

Objective: The adsorption performance and mechanism of Xanthoceras sorbifolia shell biochar activated by phosphoric acid for methylene blue was investigated in this study. Methods: With phosphoric acid as activator, the Box-Behnken center combination design was used to optimize the preparation conditions of biochar from Xanthoceras sorbifolia shell. The biochar obtained under the optimal preparation conditions was used to adsorb methylene blue in water. Through investigating the adsorption influencing factors, the adsorption characteristics of biochar on methylene blue were determined, and combined with the analysis of kinetic, the adsorption mechanism was discussed. Results: The optimum technological conditions for preparing biochar from …

Extraction And Functional Characteristics And Structural Analysis Of Porcine Liver Salt Soluble Protein, Wang Hao-Yang, Liu Li-Li, Cheng Wei-Wei, Xu Bao-Cheng, Su Ke-Nan

Food and Machinery

Objective： Optimize the preparation process of salt-soluble porcine liver protein and improve the utilization rate of porcine liver by-products. Methods： Taking the extraction rate as the index, the effects of NaCl concentration, pH, extraction time and solid-liquid ratio on the extraction rate of SSLP were analyzed, and the optimal preparation process was determined by orthogonal rotation optimization test. Taking water soluble liver proteins （WSLP） as the control, the functional characteristics （solubility, foaming, foam stability, emulsification, emulsification stability, etc.） of SSLP were compared and analyzed, and Fourier transform infrared spectroscopy （FT-IR） was used, the structural changes were analyzed by low field …

Study On Metabolic Changes Of Crucian Carp Induced By Phoxim Based On 1H-Nmr Metabolomics, Li Hong, Li Dan, Li Li-Juan, Wu Ni

Food and Machinery

Objective: Standardize the use of phoxim to ensure the safety of aquatic products. Methods: Taking freshwater crucian carp as the research object, Selecting phoxim, an organic phosphorus pesticide often used in agriculture, as the representative of exogenous environmental pollutants. The changes in normal physiological metabolism of crucian carp exposed to phoxim were studied by using the ¹H-NMR metabonomics method combined with PCA, PLS-DA, OPLS-DA and other multivariate statistical methods. Based on this, the toxic effects of phoxim on crucian carp and the toxicological mechanism of phoxim in the crucian carp were deduced. Results: Compared with the control group, the …

Study On Antioxidant Properties Of Glycosylated Products Of Wheat Germ Protein, Niu Qiu-Yun

Food and Machinery

Objective: This study aimed to investigate the antioxidant properties of wheat germ protein glycosylation product. Methods: The glycation product (WGP-G) of wheat germ protein (WGP) and glucose was prepared by ultrasonic assisted moist heat method. Different ultrasonic time (10, 20, 30, 40, 50 and 60 min) and reaction temperature (70, 80 and 90 ℃) were measured. The browning degree, grafting degree, reducing power, hydroxyl radical scavenging capacity, superoxide anion radical scavenging capacity, DPPH radical scavenging capacity and ABTS+ radical scavenging capacity of WGP-G at 90 ℃ were evaluated comprehensively. Results: The browning degree of WGP-G increased with the increase of …

Process Optimization And Kinetics Of Arabinose Preparation By Dilute Acid Hydrolysis, Tian Long, Tong Fen-Fei

Food and Machinery

Objective: Preferred biomass hydrolysis for preparation of arabinose and its kinetic analysis during the hydrolysis process. Methods: Single factor experiment and response surface methodology were used to optimize the conditions for the preparation of arabinose from gum Arabic by dilute acid hydrolysis, and the kinetics of the hydrolysis process was studied. Results: The optimum hydrolysis conditions were as follows: reaction time 237 min, sulfuric acid concentration 0.16 mol/L, reaction temperature 91 ℃. Three parallel experiments were carried out under these conditions. The average concentration of L-arabinose in the hydrolysate was 35.45 g/L. The kinetic parameters of arabinose formation and …

Analysis Of Heavy Metal Content And Health Risk Assessment Of Astragalus Membranaceus In Gansu Province, Zhang Si-Wei, Li Dong-Mei, Liu Xiao-Yun, Xue Li-Xin, Sun Jian-Yun, Li Yong-Jun

Food and Machinery

Objective: This study aimed to investigate the pollution of heavy metals in Astragalus membranaceus in the main producing areas of Gansu, and to evaluate the potential health risks of edible Astragalus membranaceus. Methods: The contents of five heavy metal elements Pb, Cd, As, Hg and Cu in Astragalus membranaceus were determined by inductively coupled plasma mass spectrometer （ICP-MS） by random sampling method, and the data were analyzed. Estimated Daily Intake （EDI）, Target Hazard Factor （THQ） and Lifetime Carcinogenicity Risk （LCR） were used for health risk assessment. Results: The average contents of Pb, Cd, As, Hg, and Cu elements in …