Effects Of Purple Yam Powder On The Quality And Antioxidant Activity Of Steamed Bread,
2022
Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000 , China ；College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000 , China
Effects Of Purple Yam Powder On The Quality And Antioxidant Activity Of Steamed Bread, Shi Yu-Ru, Zheng Zong-Ping, Guo Feng-Xian, Chen Yang, Li Jin-Gui
Food and Machinery
Objective:The powder of purple yam was used as raw materials to replace part of wheat flour and then was applied to the production of steamed bread. The effects of purple yam flour on the quality and antioxidant activity of steamed bread were studied.Methods:The effect of different amount of purple yam powder on the texture and quality of steamed bread were investigated by measuring the specific volume, diameter-to-height ratio, color difference, texture, aging degree, moisture content, nutrient content and sensory evaluation. Moreover, the antioxidant capacity of steamed bread with purple yam powder was studied by measuring DPPH radical …
Research Progress Of 3d Printing Of Cereal-Based Materials,
2022
National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu 214122 , China
Research Progress Of 3d Printing Of Cereal-Based Materials, Geng Han, Wang Li, Chen Zheng-Xing, Zuo Zhong-Yu
Food and Machinery
In this review, the main processes, principles and equipment suitable for cereal-based 3D printing were introduced, and the printing characteristics and application of cereal-based raw materials in 3D printing were summarized, including the main factors affecting the printing quality. Moreover, the prospects and challenges of cereal-based 3D printing was also discussed.
Effect Of Solvent On Solubility And Anti Coalescence Stability Of Cbd Broad Spectrum Oil,
2022
Harbin University of Commerce, Harbin, Heilongjiang 150028 , China
Effect Of Solvent On Solubility And Anti Coalescence Stability Of Cbd Broad Spectrum Oil, Ma Yong-Qiang, Tang Ke-Xin, Wang Xin, Luo Yu, Peng Yu
Food and Machinery
Objective:This study contributed to overcoming the disadvantages of hydrophobicity of CBD broad-spectrum oil and poor stability caused by oil coalescence.Methods: CBD broad-spectrum oil was dissolved in five kinds of solvents, and two kinds of solvents with better solubility were obtained by the appearance of the solution. The solubility of broad-spectrum oil in two solvents was determined by UV spectrophotometry at 313~363 K, and the solvent with the highest solubility was obtained. In this solvent, the solubility of CBD broad-spectrum oil was determined at 313~353 K to correlate the Apelblat model. The number of oil drops of CBD …
Study On Pyrolysis Transfer Rules Of Seven Aglycones In Flue Gas Under Two Kinds Of Flavoring Methods,
2022
Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000 , China
Study On Pyrolysis Transfer Rules Of Seven Aglycones In Flue Gas Under Two Kinds Of Flavoring Methods, Han Lu, Chu Wen-Juan, Hu Shao-Dong, Zhao Zhi-Wei, Yang Jing, Tian Hai-Ying
Food and Machinery
bjective:The pyrolysis transfer rate of aglycones from 7 kinds of glucosides added to cigarette paper in mainstream and sidestream smoke was studied.Methods:5methylfurfuryl alcohol glucoside, menthol glucoside, anisyl alcohol glucoside, leaf alcohol glucoside, phenylethanol glucoside, ethyl vanillin glucoside and vanillin glucoside were applied to the surface of cigarette paper and inject into cigarette according to the 0.01% of the weight of cut tobacco respectively. The transfer rates of aglycones in mainstream smoke and side stream smoke were determined under two kinds of flavoring Methods. On this basis, the transfer rules of seven aglycones in mainstream smoke and sidestream …
Effects Of Breathing Tumbling On Volatile Substances Of Chinese Soy-Sauced Beef,
2022
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134 , China ；Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134 , China
Effects Of Breathing Tumbling On Volatile Substances Of Chinese Soy-Sauced Beef, Liu Dan-Dan, Zhao Pei, Chen Jin-Yu, Zhao Wen-Ying, Liu Zhong-Min, Wu Zi-Jian
Food and Machinery
Objective:This study aimed to improve the production technology and flavor of Chinese beef sauce.Methods:Compared with traditional static curing, the effects of breathing rolling curing on volatile components of beef were analyzed by SPME/GC-MS.Results:The main aroma components of the beef in breathing rolling and curing process were the same as those in traditional static state, which were mainly aldehydes, hydrocarbons, alcohols, esters and ketones, among which the representative substances were benzaldehyde, anisene, cineol, eugenol acetate and 2-butanone. There were some differences in the types and relative contents of volatile substances, among which the number of hydrocarbons …
Comparative Analysis Of Nutrients In Fruiting Bodies Between Wild And Cultivated Morchella In Different Cultivation Models,
2022
College of Life Science, Yan′an University, Yan′an, Shaanxi 716000 , China
Comparative Analysis Of Nutrients In Fruiting Bodies Between Wild And Cultivated Morchella In Different Cultivation Models, Zhao Rui-Hua, He Xiao-Long, Gao Xiao-Peng, Wang Fei
Food and Machinery
Objective:This study aimed to estimate the nutritive value of wild and cultivated Morchella in Northern Shaanxi.Methods:Morchella fruiting bodies wildly growing in Northern Shaanxi and cultivated in three models (greenhouse, plastic shed and understory) were used to analyze the difference in the main nutrition components.Results:In terms of crude protein, crude fat, crude fiber and water content, all cultivated Morchella were slightly higher than those in the wild. Moreover, the amino acid content of cultivated Morchella was also higher and the amino acid ratio of understory was the most reasonable. Both the wild and the cultivated were …
Rapid Determination Of Drug Residues Of Four Kinds Of Tetracyclines Using Des-Uplc-Ms/Ms In Aquatic Products,
2022
Zhongshan Institute for Food and Drug Control, Zhongshan, Guangdong 528437 , China
Rapid Determination Of Drug Residues Of Four Kinds Of Tetracyclines Using Des-Uplc-Ms/Ms In Aquatic Products, Liu Zi-Xiong, Xie Guo-Dan, Tan Gui-Liang, Zheng Hong-Tao, Dong Hai, Huang Jing-Hui
Food and Machinery
Objective:This study aimed to develop a method of rapid detection of tetracyclines including tetracycline, oxytetracycline, aureomycin and doxycyclin in aquatic products with deep eutectic solvents (DES) extraction and ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).Methods:Different parameters of DES, such as the types of solvents, molar ratio of solvents, water content, and pH value were optimized.Results:The optimum deep eutectic solvent conditions for the medicament analysis of four tetracyclines in aquatic products were choline chloride-glycerol combination(molar ratio 1∶4) with 90% moisture content and 0.1% formic acid. Under the control of these condition, the four types of tetracyclines …
Rapid Determination Of 4 Anti-Diabetic Medicines In Health Foods By High Performance Liquid Chromatography-Tandem Mass Spectrometry,
2022
Dalian Center for Certification and Food and Drug Control, Dalian, Liaoning 116630 , China
Rapid Determination Of 4 Anti-Diabetic Medicines In Health Foods By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Hai-Tao, Zhang Yu-Meng, Yong Yan-Hua, Li Peng, Wang Li-Na, Su Chun-Min
Food and Machinery
Objective:A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was established for rapid determination of empagliflozin, linagliptin, saxagliptin and alogliptin in health foods.Methods:Target compounds in samples were ultrasonically extracted by methanol, separated by reverse liquid chromatography and detected by electrospray ionization (ESI) using multiple reaction monitoring (MRM) mode. The quantitation was carried out by external standard method of matrix calibration curve.Results:Good linear relationship displayed in the concentration range of 2~100 μg/L for saxagliptin and alogliptin, with the limits of quantitation (LOQs) of saxagliptin and alogliptin of 0.10 mg/kg. At three spiked concentration levels of …
Optimization Of Extraction Conditions For Volatile Flavor Compounds In Crayfish Boiled Liquid Based On Hs-Spme-Gc-Ms,
2022
College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde,Hunan 415000 , China ；Hunan Provincial Collaborative Innovation Center for Efficient and HealthProduction of Fisheries, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory forHealth Aquaculture and Product Processing in Dongting Lake Area, Changde, Hunan 415000 , China ；Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases,Changde, Hunan 415000 , China ；Changde Research Center for Agricultural Biomacromolecule,Changde, Hunan 415000 , China
Optimization Of Extraction Conditions For Volatile Flavor Compounds In Crayfish Boiled Liquid Based On Hs-Spme-Gc-Ms, Yang Qi-Fu, Xu Wen-Si, Hu Si-Si, Ma Jia-Chen, Huang Di, Liu Li-Ping, He Jiang, Yang Pin-Hong, Zhou Shun-Xiang
Food and Machinery
Objective:In order to increase the added value of crayfish by-products.Methods:With chromatographic peaks and peak areas as the inspection indicators, the optimization on equilibrium time, addition of sodium chloride, extraction time and extraction temperature were optimized, and the composition of volatile flavor compounds was analyzed.Results:The optimal extraction conditions were equilibrium time 0 min, extraction temperature 75 ℃, extraction time 50 min, addition of sodium chloride 30% with 50/30 μm DVB/CAR/PDMS solid phase microextraction head. Under these conditions, a total of 34 volatile flavor compounds, including 5 alcohols, 12 aldehydes, 5 alkanes, 5 aromatic, 5 heterocyclic …
Secondary Extrusion Walnut Shell Breaker,
2022
School of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, Xiʼan, Shaanxi 710021 , China
Secondary Extrusion Walnut Shell Breaker, Cheng Guo-Liang, Zheng Jia-Hong, Wang Chao
Food and Machinery
Objective:To solve the problem of low breaking rate and low kernel rate of walnut.Methods:According to the principle of walnut breaking shell, the material mechanism, breaking mechanism and transmission mechanism of walnut breaking shell were designed.Results:the breaking rate of walnut was 100% and the whole kernel rate was 77.58%.Conclusion:Walnut shell breaker designed by experiment is simple in structure, convenient in operation, economical and safe.
Flow Field Simulation And Structure Optimization Of A New Type Of Vermicelli Drying Room,
2022
School of Mechannical Engineering, Hebei University of Technology, Tianjin 300401 , China
Flow Field Simulation And Structure Optimization Of A New Type Of Vermicelli Drying Room, An Zhao-Yuan, Shi Zhan-Qun
Food and Machinery
Objective:This study aimed to improve the hot air utilization efficiency of the existing vermicelli drying room.Methods: Using the k—ɛturbulence model as the theoretical model for the simulation analysis of the drying room, the core component of the automated production line, the Fluent software is used to simulate the drying room, and the movement characteristics and flow velocity distribution of the air in the drying room were obtained.Results:The structure of the drying room was optimized and drainage pipes were added. The initial plan was 120.83% faster than the original drying box in the direction perpendicular to …
Design And Test Of Head And Tail Orientation Device For Crayfish,
2022
School of Marine and Biological Engineering, Yancheng Institute of Technology, Yancheng, Jiangsu 224051 , China
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 …
Two-Dimensional Bionic Bite Force Measurement Device Based On Multi-Link Structure,
2022
School of Mechanics and Safety Engineering, Zhengzhou University, Zhengzhou, Henan 450001 , China
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 …
Front Fracture Characteristics And Crack Propagation Of Brown Rice,
2022
School of Mechanical Engineering, Xihua University, Chengdu, Sichuan 610039 , China ；Institute of Modern Agricultural Equipment, Xihua University, Chengdu, Sichuan 610039 , China
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. …
Research On YanʼAn Specialty Food Packaging Design Based On Regional Culture,
2022
College of Art and Design, Shaanxi University of Science and Technology, Xiʼan, Shaanxi 710021 , China
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 …
Research On Theoretical Model Of Tea Packaging Design Based On Jd Online Review,
2022
Fujian Agriculture and Forestry University, Quanzhou, Fujian 362400 , China
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 …
Research On Packaging Design And Application Based On Interactive Experience,
2022
Suzhou Industrial Park Institute of Services Outsourcing, Suzhou, Jiangsu 215123 , China
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 …
Effects Of O2/Co2 Active Modified Atmosphere Packaging On Storage Quality And Microstructure Of Postharvest Truffles,
2022
School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106 , China
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 …
Hot-Air Drying Characteristics And Mathematical Model Of Cantaloupe Slices,
2022
College of Mechanical and Electrical Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650504 , China
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 …
Protein Changes Of Buffalo Meat During Low Temperature Storage,
2022
Schools of Biological and Chemical Engineering, Guangxi University of Science and Technology,Liuzhou, Guangxi 545006 , China ；Engineering Technology Research Center of Guangxi LiuzhouSnail Noodle, Liuzhou, Guangxi 545006 , China
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 …
