Research Progress On The New Freeze-Drying Technology Of Fruits And Vegetables,
2020
College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China
Research Progress On The New Freeze-Drying Technology Of Fruits And Vegetables, Wang Xin-Ke, Yang Xi-Hong, Wu Fan, Xie Jing-Wen, Yu Dong-Xing, Xie Wan-Cui
Food and Machinery
The effects of different drying techniques on product quality and the relative advantages and industrialization obstacles of freeze-dried products were analyzed and compared in this study. The current practice in thin layer drying models of fruits and veg
The Calculation Methods Of Goat Trunk’S Segmentation Trajectory Based On Machine Vision And Machine Learning,
2020
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070 , China
The Calculation Methods Of Goat Trunk’S Segmentation Trajectory Based On Machine Vision And Machine Learning, Li Zhen-Qiang, Wang Shu-Cai, Zhao Shi-Da, Wang Yu-Quan
Food and Machinery
An automated segmentation method of goat trunk with machine vision and machine learning was proposed. 396 images of goat trunk were acquired randomly in a goat slaughtering plant by using two industrial cameras. 24 sets of feature parameters were extracte
Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry,
2020
College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang,Hunan 422000 , China ；Hunan Provincial Engineerin
Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry, Wang Rong, Zhao Liang-Zhong, Xie Chun-Ping, Ou Hong-Yan
Food and Machinery
The quality and physicochemical indexes of rice sour soup, made of glutinous rice, japonica rice and flour, were detected and the relative correlation with sensory scores were analyzed. Thereafter, the rice slurry was used to optimize the liquefaction and
Optimization On Process Of Fermented Soymilk By Lactobacillus Casei 16,
2020
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034 , China
Optimization On Process Of Fermented Soymilk By Lactobacillus Casei 16, Hou Kai-Rong, Tuo Yan-Feng, Mu Guang-Qing
Food and Machinery
In this study, Lactobacillus casei 16 was used to ferment soymilk. The effects of different fermentation time, fermentation temperature and refrigeration time on pH value, total phenol content, free amino acid content, and physical properties of L.
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments,
2020
College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments, Yu Jing, Yang Xi-Hong, Liang Chen, Yu Dong-Xing, Xie Wan-Cui
Food and Machinery
The fermentation mechanism of halophilic microorganisms during the fermentation of seafood condiments were reviewed, the influence of the metabolic pathway of halophilic bacteria on the characteristic flavor of traditional fermented condiments was introdu
Determination Of Ten Phytotoxins In Botany Solid Beverage By Ultra High Performance Liquid Chromatography Coupled With Quechers,
2020
Huaihua Institute for Food and Drug Control, Huaihua, Hunan 418000 , China
Determination Of Ten Phytotoxins In Botany Solid Beverage By Ultra High Performance Liquid Chromatography Coupled With Quechers, Zhang Peng-Fei
Food and Machinery
In order to ensure the quality and safety of plant solid beverages, and increase the basis for export, a new experimental method was built for the determination of ten phytotoxins, including protostemonine, thujone, coumarin, berberine hydrochloride, safr
Social Supervision Mechanism Of Food Safety Management In China,
2020
College of History of Culture Tourism, Yulin Normal University, Yulin, Guangxi 537000 , China
Social Supervision Mechanism Of Food Safety Management In China, Tang Zhang-Yuan
Food and Machinery
The social supervision mechanism in China's tourism food safety governance mainly includes three forms: consumer rights protection supervision, social organization supervision and industry self-discipline supervision. However, in the practical operation o
Rapid Non-Destructive Testing Of Vegetable Oil Adulterated With Fried Animal Oil By Nirs,
2020
Zhangzhou City University, Zhangzhou, Fujian 363000 , China
Rapid Non-Destructive Testing Of Vegetable Oil Adulterated With Fried Animal Oil By Nirs, Li Juan, Huang Mu-Hua, Yan Yi-Bo, Liang Shu-Yu
Food and Machinery
A quantitative model of vegetable oil adulterated with fried animal oil has been established based on near infrared reflectance (NIRS) and chemometrics. A spectroradiometer was used for collecting spectra collected in 10 000~4 000 cm-1. The NIR
Screening, Identification And Fermentation Performance Of A High-Yield Yeast From Fermented Grains Of Dukang Wine,
2020
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Hennan 471023 , China ；Henan Engineering Research Center of Food Material, Luoyang, Henan 471023 , China
Screening, Identification And Fermentation Performance Of A High-Yield Yeast From Fermented Grains Of Dukang Wine, Liu Jian-Xue, Liu Jin-Ke, Li Xuan, Han Si-Hai, Li Pei-Yan, Xu Bao-Cheng, Guo Jin-Ying, Luo Deng-Lin
Food and Machinery
The yeast was isolated from the strong flavor wine fermented grains by plate culture method, and the ester-producing yeast with good tolerance was screened, through morphological characteristics, physiological and biochemical tests, and molecular biology
Effect Of Frying Time On Sensory Evaluation And Electronic Nose Analysis Of Lipu Taro,
2020
Hezhou University, Hezhou, Guangxi 542899 , China ；Dalian Polytechnic University, Dalian, Liaoning 116034 , China
Effect Of Frying Time On Sensory Evaluation And Electronic Nose Analysis Of Lipu Taro, Su Ke-Zhen, Luo Yang-He, Li Xiao-Chun, Li Guan-Li
Food and Machinery
The flavor characteristics of Lipu’s taro at different frying times (0.0, 1.0, 1.5, 2.0, 2.5, 3.0 min) were study based on sensory evaluation and electronic nose technique. Change values for each response sensor were observed by radar chart and Loading An
Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain,
2020
Department of Food Science, Foshan Polytechnic, Foshan, Guangdong 528137 , China ；GuangdongProvincial Food Safety Testing and Traceability Technology Application Public Training Center, Foshan,Guangdong 528137 , China
Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Sun Yuan-Ming
Food and Machinery
SnO2/SiC hollow spheres, polyaniline nanowires, gold nanoparticles and other nano materials with good biocompatibility were modified on the electrode substrate and antibody probe to amplify the electrochemical signal, improve the detection sensitivity, an
Lightweight Design Of Wheat Peeler Rotor,
2020
Department of Mechanical Engineering, Shaanxi University of Technology, Hanzhon, Shaanxi 723000 , China
Lightweight Design Of Wheat Peeler Rotor, Zhao Zhi-Xin, Xue Xu-Dong, Ren Jiang-Hao, Li Tuo-Lei, Zhang Chang-Ming
Food and Machinery
According to the loads characteristics and working requirements of the rotor structure of the wheat peeler, the objective function, the design weight of the rotor, was solved under the constraints of input variables and state variables, here the structura
Study On The Sensitization Of Glycated Parvalbumin From Alaska Pollock During Simulated Digestion,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Study On The Sensitization Of Glycated Parvalbumin From Alaska Pollock During Simulated Digestion, Zhang Min, Tu Zong-Cai, Wang Hui, Liu Jun, Hu Yue-Ming
Food and Machinery
Indirect competition ELISA, high performance liquid chromatography and other techniques were used to study the sensitization and structural changes of glycosylated pollock albumin (PV) during simulated digestion in vitro. The results showed that th
Effect Of Hammering Process On Gel Properties Of Beef Gel,
2020
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China ；Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou,Guangdong 510610 , China ；Guangdong Key Laboratory of
Effect Of Hammering Process On Gel Properties Of Beef Gel, Sun Lu, Huang Qun, Tang Dao-Bang, Chen Shu-Peng, Cheng Jing-Rong
Food and Machinery
Based on different hammering time, contrasted with the beating sample, the effects of hammering on the quality of beef gel were analyzed by measuring rheological properties, cooking loss rate, texture properties, salt soluble protein content, protein oxid
Projected Surface Water For Fruit And Vegetable Irrigation Under A Changing Climate In The Us,
2020
University of Arkansas, Fayetteville
Projected Surface Water For Fruit And Vegetable Irrigation Under A Changing Climate In The Us, Marty Matlock, Greg Thoma, Kieu Ngoc Le, Eric Cummings, Zach Morgan, Andrew Shaw
Water Systems
Increasing greenhouse gas concentrations in the atmosphere, resulting in climate impacts, are raising concerns over the hydrologic cycle and its effects upon agricultural productivity. If rainfall patterns change, meeting an increased demand for fruits and vegetables will pose a challenge for domestic production regions in the United States (U.S.). Information on potential water supply scarcity in the current production regions provides decision makers with critical information for risk mitigation for future production. We used a hydrologic balance-based model of historic and future water availability to evaluate risk of available irrigation water to support major fruit and vegetable production the US. …
Validation Of An Automated Body Condition Scoring System Using 3d Imaging,
2020
Hincks Centre For Entrepreneurial Excellence, Cork Institute of Technology, Cork, Ireland
Validation Of An Automated Body Condition Scoring System Using 3d Imaging, Niall O'Leary, Lorenzo Leso, Frank Buckley, Jonathon Kenneally, True North Technologies, Shannon Business Centre, Shannon, Clare, Ireland;, Laurence Shalloo
Publications
Body condition scores (BCS) measure a cow’s fat reserves and is important for management and research. Manual BCS assessment is subjective, time-consuming, and requires trained personnel. The BodyMat F (BMF, Ingenera SA, Cureglia, Switzerland) is an automated body condition scoring system using a 3D sensor to estimate BCS. This study assesses the BMF. One hundred and three Holstein Friesian cows were assessed by the BMF and two assessors throughout a lactation. The BMF output is in the 0–5 scale commonly used in France. We develop and report the first equation to convert these scores to the 1–5 scale used by …
Validation Of The Perceived Self-Efficacy Scale (Pse) Among Cassava Farmers In Tanzania,
2020
Sokoine University of Agriculture, Morogoro, Tanzania
Validation Of The Perceived Self-Efficacy Scale (Pse) Among Cassava Farmers In Tanzania, Fatihiya Ally Massawe, Fatihiya Ally Massawe, Amani Angumbwike Mwakalapuka
Journal of Humanities and Social Sciences
This paper validated the Perceived Self-Efficacy (PSE) scale as a measurement tool for farmers’ self-efficacy. From the social cognitive theory, self-efficacy is the key determinant of many social-cognitive behaviours, including the adoption of farming technologies. In this paper, PSE was adopted and tested in a two-stage study among cassava farmers in Mara, Mwanza, and Kagera regions of Tanzania. In the first stage, 200 respondents in Serengeti District of Mara region were exposed to the 13 items of PSE scale, while in the second the adopted tool with 11 items was administered to a total of 360 participants in Mara, Mwanza, …
Farm And Ranch Enterprise Budgets: Return To What?,
2020
University of Nebraska-Lincoln
Farm And Ranch Enterprise Budgets: Return To What?, Larry Van Tassell, Jay Parsons, Glennis Mcclure
Cornhusker Economics
Budgets capturing the projected revenues and costs associated with producing and marketing a single commodity are generally called enterprise budgets or cost and return estimates but can also be referred to as profit center budgets. Two of the major purposes for developing enterprise budgets are to determine which enterprises are the most profitable and to determine breakeven prices for use in a marketing plan. Enterprise budgets produced by the University of Nebraska-Lincoln can be found at farm.unl.edu.
Introduction To The R-Package: Usdampr,
2020
University of Nebraska-Lincoln
Introduction To The R-Package: Usdampr, Elliott James Dennis, Bowen Chen
Extension Farm and Ranch Management News
Why the Need for the Package? In the 1990’s, concern over growing packer concentration and a hog industry market shock resulted in discontent among producers and packers. As a result, the United States Congress passed the Livestock Mandatory Reporting Act of 1999 (1999 Act) [Pub. L. 106-78, Title IX] which is required to be reauthorized every five years. See here for a full history of the Livestock Mandatory Reporting Background.
Market reports were publicly issued in the form of .txt files with varying frequency from April 2000 to April 2020. Current and historical data were also housed in a USDA-AMS …
Effects Of Pyric Herbivory On Prairie-Chicken (Tympanuchus Spp) Habitat,
2020
Oklahoma State University
Effects Of Pyric Herbivory On Prairie-Chicken (Tympanuchus Spp) Habitat, Heath D. Starns, Samuel D. Fuhlendorf, Robert D. Elmore, Dirac Twidwell, Eric T. Thacker, Torre J. Hovick, Barney Luttbeg
Department of Agronomy and Horticulture: Faculty Publications
The reduction and simplification of grasslands has led to the decline of numerous species of grassland fauna, particularly grassland-obligate birds. Prairie-chickens (Tympanuchus spp.) are an example of obligate grassland birds that have declined throughout most of their distribution and are species of conservation concern. Pyric herbivory has been suggested as a land management strategy for enhancing prairie-chicken habitat and stabilizing declining population trends. We assessed differences in vegetation structure created by pyric herbivory compared to fire-only treatments to determine whether pyric herbivory increased habitat heterogeneity for prairie-chickens, spatially or temporally. Our study was performed at four sites in the southern …
