Preparation And Adsorption Properties Of Microcrystalline Cellulose From Coffee Nut Shell,
2021
School of Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Preparation And Adsorption Properties Of Microcrystalline Cellulose From Coffee Nut Shell, Wang Shuo, Li Sen, Li Jia-Yi, Chen Yu, Luo Lei
Food and Machinery
Objective： This study focus on preparing microcrystalline cellulose with high adsorption capacityfromcoffee shells. Methods: Acid hydrolysis method was employed to prepare microcrystalline cellulose and the effects of acid hydrolysis time, acid hydrolysis temperature, percentage of acid and the ratio of material to solvent on the yield and adsorption capacity of microcrystalline cellulose were investigated. Furthermore, orthogonal experiment was taken to optimize the process parameters. Results: The optimum preparation conditions of coffee shell microcrystalline cellulose were as follows: acid hydrolysis time of 95 min, hydrochloric acid mass fraction of 16%, material to solvent ratio of 1∶22 （g/mL） and acid hydrolysis temperature …
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis,
2021
Institute of Talented Engineering Students, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis, Hou Xiao-Lei, Wu Xiao-Hong, Wu Bin, Shen Jia-Qi, Wang Xin
Food and Machinery
Objective: This study focuses on designing a more accurate identification model of lettuce storage time. Methods: The near-infrared spectral data from extraction feature of the preprocessed lettuce was obtained by principal component analysis (PCA), discriminant principal component analysis (DPCA) and fuzzy discriminant principal component analysis (FDPCA) respectively. An algorithm of higher accuracy in storage time discrimination was explored, and then a lettuce storage time discriminant model based on FDPCA was established. Results: The identification accuracy raised dramatically after FDPCA was used to extract feature. When employing PCA, DPCA and FDPCA algorithms, the highest accuracies achieved were 46.67%, 86.67% and 93.33% …
Study On The Influence Of Moisture Content Of Cut Tobacco In Thin-Board Drying Process On The Aroma Components And Smoking Quality Of Granular Flavored Cigarettes,
2021
Cigarette Product Quality Test Center, Technology Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650223, China
Study On The Influence Of Moisture Content Of Cut Tobacco In Thin-Board Drying Process On The Aroma Components And Smoking Quality Of Granular Flavored Cigarettes, Li Chao, Liu Jin-Yun, Hu Yan, Li E-Xian, Wu Yi-Qin, Wang Qing-Hua, Cai Jie-Yun
Food and Machinery
Objective: To study the influence of different moisture content in the drying process of the sheet on the composition and content of aroma substances in test samples of different batches of granular cigarettes of the same specification. Methods: A static headspace-gas chromatography-mass spectrometry （HS-GC/MS） method was established. The 2-phenethyl acetate was used as the internal standard. The NIST library were used to search for qualitative and internal standards. Quantitatively, the aroma components in two different batches （A, B） samples of the domestic commercial granular aroma cigarette brand R were determined. Results: ① When the moisture content was 15%, the main …
Recent Advances Of Mass Spectrometry In The Detection Of Aflatoxin,
2021
Changchun University of Chinese Medicine, Changchun, Jilin 130117, China
Recent Advances Of Mass Spectrometry In The Detection Of Aflatoxin, Ye Ping, Zhang Hui-E, Li Guang, Chen Chang-Bao, Wang En-Peng
Food and Machinery
In this paper, the main types of aflatoxins were analyzed, the mass spectrometry detection methods of aflatoxins and the application of mass spectrometry detection of aflatoxins in food were reviewed, and the future development direction of aflatoxins was prospected.
The Essentiality Of Learning And Training For Individual Healthy Eating,
2021
Changsha University of Science and Technology
The Essentiality Of Learning And Training For Individual Healthy Eating, 饶 平凡
Food and Machinery
No abstract provided.
Detection Of Cherry Defects Based On Improved Faster R-Cnn Model,
2021
Beidou High Precision Positioning Service Technology Engineering Laboratory of Liaoning Province, Dalian, Liaoning 116622, China; Dalian University Environment Sensing and Intelligent Control Key Laboratory of Dalian, Dalian University, Dalian, Liaoning 116622, China
Detection Of Cherry Defects Based On Improved Faster R-Cnn Model, Wei Ran, Pei Yue-Kun, Jiang Yan-Chao, Zhou Pin-Zhi, Zhang Yong-Fei
Food and Machinery
Objective: To improve the efficiency of cherry classification and sorting in industrial environment. Methods: An improved cherry defect recognition and sorting model based on Faster R-CNN framework was proposed. Results: By comparing VGG16, MobileNet-V2 and ResNet50 network, the effect of Resnet50 network was the best, the improved Faster R-CNN model had 97.75%, 99.77%, 98.90%, 97.56%, 96.67%, 98.80% of detection precision for cherry fissure, twinning, growth stimulation, mildew, Browning rotten and intact fruit, respectively. The average detection accuracy of the improved Faster R-CNN model was 98.24%, which was higher than other models, and the detection speed was 31.16 frames/s. Conclusion: The …
Analysis On The Lamina Shape Requirement Of Flaky Tobacco For Slim Cigarettes,
2021
China Tobacco Jiangsu Industrial Co., Ltd., Nanjing, Jiangsu 210019, China
Analysis On The Lamina Shape Requirement Of Flaky Tobacco For Slim Cigarettes, Tian Zhen, Hu Zong-Yu, Xu Qiang, Zhang Yu-Hai, Ji Ming-Yang, Chen Chao, Huang Chang-Geng, Ge Ni-Zhi, Xu Ru-Yan
Food and Machinery
Objective: This study focus on determining the lamina shape requirement of flaky tobacco in slim cigarettes. Methods: Six characterization methods of lamina shape were systematically developed by image analysis technique, and the most suitable characterization method of leaf blade shape was determined by the conformance of lamina shape coefficient and visual decision. The lamina shape coefficient database was established by using flaky tobacco from the regional processing center of China Tobacco Jiangsu Industrial Co., Ltd.. Simulation Study on the requirement of lamina shape was conducted based on simulation cutting model, and 114 samples were prepared to discuss the requirement of …
Research Progress On Distribution Of Purine In Food And Cooking Process,
2021
School of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China
Research Progress On Distribution Of Purine In Food And Cooking Process, Chen Zhi-Yan
Food and Machinery
This paper summarizes purine distribution in foods, practices of inspection, degradation rate of purine in cooking process and low-purine foods, and the future development direction is also prospected, which to provide reasonable and scientific Diet Guidance to Gout patients.
Analysis Of Bacteria And Fungi Flora In The Processing Of Black Blending Powder,
2021
College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China; Tianjin Agricultural and Sideline Products Deep Processing Technology Engineering Center, Tianjin 300392, China
Analysis Of Bacteria And Fungi Flora In The Processing Of Black Blending Powder, Wang Ya-Fang, He Xin-Yi, Yu Zheng-Hong, Xu Tian-Tian, Wu Hai-Qing
Food and Machinery
Objective: The diversity of bacteria and fungi during the processing of black powder was analyzed by high-throughput sequencing technology. Methods: For each part of the workshop for the sampling, use the Nanodrop samples quality after PCR amplification, the data quality control, through the sequence splicing, filtering, and optimizing sequence, and then OTU clustering and comments were conducted. Results: The relative content of Curtobacterium in grain flushing and mixing powder was higher, and baking had little effect on bacteria. Irradiation had a noticeable effect on reducing bacteria, and brachybacter could be reduced by order of magnitude after irradiation. The analysis of …
Research Progress On Anti-Retrogradation Of Fresh Rice Noodles,
2021
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China; National Laboratory of Rice Deep Processing and By-products, Changsha, Hunan 410004, China
Research Progress On Anti-Retrogradation Of Fresh Rice Noodles, Qian Xin, Zhou Wen-Hua, Li Liang-Yi, Tan Yu-Heng, Hu Han, Zhang Yu-Xin
Food and Machinery
In this review, the mechanism of retrogradation of fresh rice noodle was introduced, and the factors affecting the retrogradation of fresh rice noodle were discussed. At present, the application of physical method, enzyme method and food additive method in anti-retrogradation of fresh rice noodle and the possible problems were summarized, and the future research direction of anti-retrogradation methods of fresh rice noodle was prospected.
Theoretical Systems And Practical Experiences Of Japanese Food Education And Their Enlightenments For Relative Implementation In China,
2021
Harbin Institute of Finance, Harbin, Heilongjiang 150030, China
Theoretical Systems And Practical Experiences Of Japanese Food Education And Their Enlightenments For Relative Implementation In China, Su Jia
Food and Machinery
The implementation system and practical development of food education in Japan was systematically introduced, and an all-round development proposal of food education in China was put forward, including further improving the construction and top-level design of food education system, building a food education teaching system focusing on school education and establishing a comprehensive food education model with the participation of multiple social subjects.
On The Relationship Between Dietetic Education And Moral, Intellectual, Physical, Aesthetics And Labor Education,
2021
Chongqing Vocational College of Public Transportation, Chongqing 402247, China
On The Relationship Between Dietetic Education And Moral, Intellectual, Physical, Aesthetics And Labor Education, Chen Di, Feng Mei
Food and Machinery
To explore the internal collaborative relationship between “food education” and “Five Education” of morality, intelligence, sports, beauty and labor. Practical investigation, domestic and foreign research and analysis, and interpretation of relevant theories were used. In the coordination of “food education” and “Five Education” of morality, intelligence, sports, beauty and labor, the food education and five education have the consistency of macro objectives and the integration of educational contents; In terms of logical connection, food education is the basis of the five education, and food education and five education promote each other. It is necessary to establish a perfect curriculum system, …
Research On The Path Of Chinese Traditional Food Culture Integrating Dietetic Education,
2021
Chongqing Vocational College of Public Transportion, Chongqing 402260, China
Research On The Path Of Chinese Traditional Food Culture Integrating Dietetic Education, Li Xiao-Yan
Food and Machinery
In order to improve people's physical quality and explore the road of modern food education with Chinese characteristics, the concept of food education in Chinese food culture should be deeply analyzed and explored. Taking the traditional food culture as the starting point and foothold, this paper summarizes the advanced views of food education, such as homology of medicine and food, festival of food and etiquette of food. This paper analyzes the relationship between traditional diet and modern food education, and holds that food education is an important way to carry forward traditional food culture, and traditional food culture is the …
The Practical Experience And Enlightenment Of Food Choices Logo In The Netherlands,
2021
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
The Practical Experience And Enlightenment Of Food Choices Logo In The Netherlands, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
In order to provide enlightenments for Chinese social groups to start and improve front of package （FOP） labeling, this study employed case studies of the choices logo in Netherlands through official materials from the Choices International Foundation. It was found that the choices logo whose icon is a tick, evaluates the nutritional value of food based on threshold values of saturated fat, trans fat, sodium, added sugar and dietary fiber. Nutritional standards of the choices logo was required to be revised every four years. The choices logo could be applied to prepackaged foods, fresh edible products and dishes. Therefore, China …
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products,
2021
Guangxi University, Nanning, Guangxi 530004, China; Beibu Gulf University, Qinzhou, Guangxi 535011, China
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Pang Ting-Cai
Food and Machinery
The effects of fat and oil category, fat and oil addition, and fat and oil saturation on dough properties and quality of flour products were reviewed in this study. It was pointed out that the action mechanism of internal component and structure of fat and oil on the dough, the action mechanism of fat and oil component, and starch and protein system could be explored in the future.
Study On Soft Governance Of Rural Food Safety,
2021
School of Politics and History, Xingyi Normal University for Nationalities, Xingyi, Guizhou 562400, China
Study On Soft Governance Of Rural Food Safety, Huang Jun
Food and Machinery
In view of the main sticking points of rural food safety governance in practice, such as the hidden lack of grass-roots government, the limited governance ability and autonomy of village level organizations, the lack of food safety awareness and the virtual soft governance mechanism, this paper puts forward the soft governance model of promoting rural food safety, and points out that it is necessary to determine the territorial responsibility of the government and strengthen the governance function of rural food safety; Strengthen the capacity-building of food safety management and food safety publicity and education of village organizations; Build a soft …
Effects Of Microwave Power On Moisture Migration And Quality Of Persimmon Slices During Microwave Intermittent Drying,
2021
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899, China
Effects Of Microwave Power On Moisture Migration And Quality Of Persimmon Slices During Microwave Intermittent Drying, Qin Yan-Ting, Duan Zhen-Hua, Wei Zhen-Zhen, Zhou Si-Yun, Tang Xiao-Xian
Food and Machinery
Objective: The effects of microwave intermittent drying on water dynamics and microstructure of persimmon slices were studied. Methods: Different microwave power （280, 350, 420, 490 and 560 W） were selected to dry the persimmon slices intermittently. The moisture dynamics and migration of persimmon slices during drying were monitored, and the color, texture and microstructure of persimmon slices were analyzed. Results: There were three obvious water peaks corresponding to bound water （T21）, immobilized water T22） and free water （T23） in fresh persimmon. With the increase of drying time, the transverse relaxation time of immobilized water …
Simultaneous Determination Of 19 Kinds Of Pesticide Residues In Eggs By Uhplc-Ms/Ms Based On Quechers,
2021
Changsha Environmental Protection Vocational and Technical College, Changsha, Hunan 410004, China
Simultaneous Determination Of 19 Kinds Of Pesticide Residues In Eggs By Uhplc-Ms/Ms Based On Quechers, Huang Xiao-Bo, Liu Wei-Ping
Food and Machinery
Objective: The aim is to establish a rapid, efficient and simultaneous detection method for various pesticide residues in eggs. Methods: QuEChERS combined with UHPLC-MS/MS was successfully used to detect 19 kinds of pesticide residues in eggs. Results: The limit of detection （LOD） and quantification （LOQ） of this method were （0.39±0.66） and （1.28±2.17） μg/kg, respectively. The recoveries of standard pesticides and relative standard deviations ranged from 79.25% to 102.14% and from 9.34% to 16.72%, respectively. Except for famoxadone, the correlation coefficients of linear equations for all pesticides were close to 0.999. The total frequency of 19 kinds of pesticides detected in …
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation,
2021
College of Mechanical and Electronic Engineering, Huanghe Jiaotong University, Jiaozuo, Henan 454950, China; Engineering Technology Research Center of Key Parts Manufacturing Process and Equipment in Material Conveying Apparatus of Jiaozuo City, Jiaozuo, Henan 454950, China
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation, Feng Wen-Hui, Ma Xiao-San
Food and Machinery
Objective: To avoid the virtual tolerance phenomenon in the process dimension conversion, and improve the operability of machining process specification by processing and improving of machining process dimension chain. Methods: Based on the tolerance distribution relationship and error compensation relationship between the concluding link and each component link in the calculation of process dimension chain, studie the causes of virtual tolerance of process dimension and the improvement method of process dimension chain under the condition that the part process datum and design datum did not coincide. Results: The processing and improvement methods of process dimension chain were put forward from …
Optimization Of Sub-Critical Extraction Of Krill Oil And The Volatile Components,
2021
Wuxi Vocational Institute of Commerce, Wuxi, Jiangsu 214153, China
Optimization Of Sub-Critical Extraction Of Krill Oil And The Volatile Components, Sun De-Wei, Xie Qiang, Li Jin-Wei, Liu Yuan-Fa
Food and Machinery
Objective： Antarctic krill lipids are rich in omega-3 polyunsaturated fatty acids （ω-3 PUFA, mainly, EPA and DHA, phospholipids （PL）, as well as natural antioxidants, such as astaxanthin, and they have important physiological functions. It is of practical value to develop a new preparation method of Antarctic krill oil and further study its volatile components. Methods： The optimum conditions of the subcritical butane extraction were determined based on the response surface methodology （RSM）. Gas chromatography-mass spectrometry （GC-MS） was used to determine the volatile components of krill oil prepared by a new process. Results： Referring to the actual operation procedure, the optimum …
